Sailing Zatara · vidéo

Ce que couvre cette vidéo

Provisioning and meal preparation for a crew of 10 aboard the 54-ft catamaran Zatara requires managing limited galley space, multiple refrigeration units, and diverse dietary needs. The crew maintains three galley fridges, a small bar refrigerator, a deep freeze, and a Dometic chest freezer to store provisions. Breakfast and lunch are typically self-serve, utilizing staples like cereal, granola, yogurt, and sandwich ingredients, while the primary cook prepares communal dinners.2:08 To accommodate a Muslim crew member, the galley avoids pork, opting for chicken, turkey, and pasta-based meals.2:41 When provisioning in small ports like Patmos, Greece, the crew prioritizes fresh produce, bread, and cheese, often supplementing boat supplies with local restaurant meals.7:15 Daily chores, including dishwashing, laundry, and trash disposal, are divided among the crew to manage the high volume of waste generated by 10 people.21:15 The galley setup relies on a mix of oven-baked dishes, such as penne pasta bakes, and grill-cooked proteins to feed the large group efficiently.20:06

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