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Suzanne Mummert, who lived aboard a Morgan 452 for nearly 20 years and cruised the East Coast for 10, covers provisioning strategy for liveaboards and passage-makers.0:51 She addresses fruit and vegetable shelf life, recommending farmer's markets for fresh produce consumed within days and grocery stores for slightly longer-lasting stock.5:11 Canned goods stored throughout the boat — under settees, behind cushions, in the bilge — should be labeled on the lid with contents and expiration date using a permanent marker; unlabeled cans whose writing washed off produced weeks of "can surprise."6:53 She warns against bringing heavy cardboard aboard because the glue attracts cockroaches and harbors eggs; plastic Coca-Cola crates replaced cardboard flats for bilge storage.22:37 Offshore meals were prepared in advance — chili or pasta sauce in a crock pot wedged into a double sink basin — because boiling pasta on a rolling boat is dangerous.8:18 Snacks ran to string cheese and pre-cut vegetables; sandwiches fell apart underway.9:46 The galley stove progression on the Morgan 452 went from a Coleman two-burner propane camp stove to a diesel stove (abandoned because soot cleaning required shipping the unit to Seattle) to propane with an induction supplement; induction required special magnetic cookware, making it impractical.18:03 Freeze-dried provisions rated highly for flavor and convenience.12:05 The reference book held up throughout as a provisioning and substitution guide is *The Boat Galley Cookbook* by Carolyn Sherry.27:57

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