Well, we’ve been asked a lot of questions, but this is a first. All of us have opinions about food aboard a vessel, but if you have experience actually feeding a hungry, sun burned, exhausted crew, let Jill hear from you!

I’m assigned a “cooking on a boat” story for a magazine. My deadline is April 20. Will you knowledgeable cruisers in the Florida KEYS help me, please? I’m supposed to answer these questions. Any replies will be helpful. Kindly add a name and maybe your boat name and roughly where you are located, e.g. Marathon, Islamorada, etc. So, here goes: How do you feed a hungry crew? How do you deal with sea sickness while preparing food? What kind of snacks are best (esp. in our humidity?!) Who cooks? Who washes up? Who uses a gimballed stoves? Is anyone still using a kerosene stove? Thank you so much for your help.
Jill Zima Borski, Islamorada, 305-852-9886, jzimakeys@aol.com