Aloha mai Kākou! Keili here.
When talking with people about sailing from California to Hawaiʻi one of the first questions I am asked is - “How will you provision food?” Or, “What/how are you going to eat?” I myself asked this very question, and always thought of it like a backpacking trip. I have done a few of those and figured it to be somewhat similar… canned goods, light weight, add some meals just in case you end up out there a bit longer than planned… But, this week I have been hungry to learn more (lol). So, let's deep dive together on what salty sailors, AI, and da crew has to say about provisioning arguably 2 of the most important factors on any adventure: food & water.
Water Weight
When first looking into quantities of food, water, and other materials, I quickly realized that weight would be our biggest enemy on our modest 26ft vessel. With water weighing just over 8lbs a gallon, and each person needing about a gallon per day, that is 24lbs for our three person crew every day! Assuming our voyage will take 12-21 days we can average the middle, so 17 days x 24 lbs/day = 408 lbs of WATER (we will have to bring more than that, though). Of course, we will be shedding our water weight and (hopefully) catching rain water along the way. But still, that is quite a lot of weight to think about!
Something else to think about is how we are carrying water, Chris thought ahead on this and acquired some reusable plastic water holders equipt with portable handles and spigots for easy use. He insists that the real benefit of these carriers though, is not their movability, weight, or easy access, but their ability to compress down into plastic pancakes for easy storage after use.
For all our food and water, I have read that it is a good idea to add an additional half of your estimated passage time to the provision calculations. So - we would add around 9 days to our calculated food, water, gas, and everything else.
ʻOno grinds
For myself, and I know most of you, food is VERY important. It has the ability to make a shitty day satisfying and bring comfort in miserable moments.
I am not naive enough to believe we will be without misery - in fact I am sure we will confront some of the greatest discomforts this world has to offer during our times sailing. Therefore, I am equally convinced that food will be a top priority in keeping life, well, bearable.
To cook we have always used a Jet Boil, as recommended by my parents and friends. We loved using our little gas stove to warm up water, sauté fresh fish, and inspire us to make new one pot dishes using whatever we had. Chris recently splurged on a 2 stove Jet Boil (anticipating that we would need a little more action with a 3 person crew… & all of us can EAT). I highly recommend it for anyone who wants to cook in nature without having to clean a bunch of dishes, set up a huge grill or build a full on fire.
JetBoil Hack:
Keep the OG Jet Boil pot for hot water ONLY. I noticed that no matter how much you rinse it out, she tends to hold on to flavor. So, unless you like your coffee to have hints of last night's curry, keep one designated to boiling water and another for cooking food.
After months of sharing progress and our collections of Substack writings, we have somehow managed to get a sponsor for some of our food! Patagonia has been gracious enough to provide food through their new Patagonia Provisions, which will give us plenty of delicious and regenerative organic farmed foods to incorporate into a balanced diet out at sea. They are marketed towards the adventurous which is great for us, as it requires little prep, and has minimal impact on the environment.
Of course, I imagine we will be doing a Costco run before for basics like canned goods, pre cooked curries, electrolytes, greens, and dried meat.
Stay Hydrated.
A friend who is a well accomplished athlete and health guru recommended the Ultima electrolyte watermelon flavor, so I will be giving that a go on our next sail to stay energized and hydrated.
Another friend created a tonic, Pure Mana that improves performance and optimal health. Chris and I really like it, and will be bringing that as well. For our greens & fruit that will be a bit tricky just because we do not have any refrigeration outside of a small cooler and dry ice that won't last the whole journey needless to say.
Personally…. I will be having the boys hide treats like chocolate, dried meat, and my favorite snacks to keep me going on the hard days.
Our main goal is to have the freshest food available! We will be trolling lines across the Pacific in hopes of catching a delicious mahimahi, yellowtail…. maybe even a blue fin?! I am no fishing guru but I know a guy (my dad).
I hope the soy sauce I pack will not be in vain!
Here is a list of some essentials we will be sure to have on board, if anyone has recommendations - please leave a comment sharing your comfort/ go-to adventure foods!
I forgot to add hashbrowns… but if they are at costco we will definitely be snatching up a box of those. Of course, we will be adding treats and things we find but this will be our framework to base on. We will have 200 organic meals provided from Patagonia provisions and the rest is up to our collective cravings and cooking skills.
side note: I am looking into a gimbal for our Jet Boil but have had little success, if anyone knows where I can get one let us know!
Sadly, I must wrap up and go to sleep…Overall, when we are provisioning we will be packing simply and lightly but not stingy-ly. We will definitely not be able to treat ourselves to proper dinners every night, but we will be getting all that our body needs to thrive and then some!
Donʻt worry, itʻs Simple.
Lately, I have been reading sailing books that I recommend to anyone who simply wants to hear some pretty spectacular stories around the sea gypsy lifestyle - “Hawaiki rising” by Sam Low, “Voyaging on a Small Income” by Annie Hill, “Get Real, Get Gone” by Rick Paige, and “Swell” by Liz Clark. Reading through their experiences I have realized two things 1) I have definitely chosen a great lifestyle in sailing, and there are a lot of people who feel just as excited to do it. 2) I am so grateful to have a small and simple boat.
On a somewhat similar note, I wanted to share here some quotes that have resonated with me in my pursuit of a simpler and more fulfilling existence. *insert sparkle emoji*
“If one’s life is simple, contentment has to come. Simplicity is extremely important for happiness. Having few desires, feeling satisfied with what you have, is very vital: satisfaction with just enough food, clothing, and shelter to protect yourself from the elements.”
-The Dalai Lama, 1935.
“Any intelligent fool can make things bigger, more complex, and more violent. It takes a touch of genius – and a lot of courage – to move in the opposite direction.”
-E.F. Schumacher, 1911.
Some Exciting News
Rising Co in Oceanside will be hosting a fundraiser for Nāhōkūhoʻokelewaʻa on Sunday (flier attached). If you are in California and free this Sunday, please stop by for a drink and say hi to Chris! I think there will also be pupus, music, drinks, and art. Aaaandd some new Ethnomads & Mysto merch just for the event!
*we also made new stickers for anybody that donates more than $3 to our Go Fund Me!
So, if you want a super cool ʻAʻĀ sticker I guess you just ganna have to donate and message us your address. That way we can send you over a cute little addition for your hydroflask or phone case or whatevas before we get sailing!
Love you guys! Mahalo nui!
-Keili
Mahalo to everyone who has encouraged me along this path. No matter where we go - Ethnomads has been such a great adventure already all thanks to our supportive community! Special thank you to our friends and family in California for helping Chris and I get ʻAʻĀ paʻa. As always, this post is dedicated to my mother who dreamed alongside me about living on the sea.
*Bonus - Some AI Recipes to try:
1. Lemon Garlic Wild Sockeye Salmon Pasta
Ingredients:
Patagonia Provisions Wild Sockeye Salmon (1 pack)
200g dried pasta (your choice: spaghetti, penne, etc.)
2 cloves garlic, minced
1 lemon (zested and juiced)
2 tbsp olive oil
1 tbsp capers (optional)
Salt and pepper to taste
Freshly chopped parsley (optional)
Instructions:
Cook the Pasta: Boil pasta in fresh water until al dente. Drain and set aside.
Prepare the Sauce: In a pan, heat olive oil. Add minced garlic and cook until fragrant (1-2 minutes).
Add Salmon: Flake the Patagonia Provisions Wild Sockeye Salmon into the pan. Mix well with the garlic.
Season: Add lemon juice, zest, capers, salt, and pepper. Stir to combine.
Combine: Add cooked pasta to the pan. Toss everything together until the pasta is well coated with the sauce.
Serve: Garnish with chopped parsley if available and serve hot.
2. Spicy Tuna Pasta with Sun-Dried Tomatoes
Ingredients:
Patagonia Provisions Wild Pink Salmon (or substitute with tuna if preferred)
200g dried pasta (penne or fusilli works well)
4-6 sun-dried tomatoes, chopped
1 tbsp olive oil
1 clove garlic, minced
1 tsp red chili flakes (adjust to taste)
1/2 cup dehydrated mixed vegetables, rehydrated
Salt and pepper to taste
Fresh basil leaves (optional)
Instructions:
Cook the Pasta: Boil pasta in fresh water until al dente. Drain and set aside.
Sauté Ingredients: In a pan, heat olive oil. Add minced garlic and cook until golden. Stir in the red chili flakes and chopped sun-dried tomatoes.
Add Salmon: Flake the Patagonia Provisions Wild Pink Salmon into the pan. Mix well with the garlic and tomatoes.
Mix in Vegetables: Add rehydrated vegetables and stir to combine.
Combine: Add cooked pasta to the pan and toss everything together.
Season: Add salt and pepper to taste. Garnish with fresh basil leaves if available.
Serve: Serve hot with a sprinkle of extra chili flakes if desired.