With seven months of cruising ahead of us, much of which will take place in areas where some of the things we like to imbibe are not likely to be found, we've been hard at work filling up the basement and fridge system on Wind Horse.

This stack of frozen meat is half of what will eventually go into the basement freezer.

There are two schools of thought aboard about storage. One is to keep items segregated in the freezer. The other is to mix them (three sausage packages, a bag of burritos, then buffalo burgers, chicken breasts, and so on).

The latter approach is currently in vogue. We are half way there with this photo. When we're finished loading high value items, we'll fill the freezer to the top with some special breads, a few pizzas, and frozen fruit. The galley level freezer has baskets in which to segregate food types (so we cannot fit quite as much food because the baskets take up quite a bit of space).

Much of the meat is packaged in vacuum packs. Items which are not we run through our home style vacuum packer (which we also used for spare parts).

There are 34 of these bins in the basement. Twelve of them are devoted to engine room and system spares. The rest are used for galley supplies. What you see above is a first pass at loading.

This is the opposite side of the boat. We will eventually trim off the food above the edges of these bins and fit lids. Notice they are tied down. The objective is to keep the contents in place should we take an unexpected violent roll (which has yet to happen in 25,000+ miles).

We've been at this process now for three days. A couple of more trips to the market and we'll be finished.