Efficient Eats: The Art of Enjoying Food Aboard Your Boat

FOUNTAIN VALLEY—Welcome to the third edition of The Log’s Nautical Banter column. This time around The Log’s editor, Parimal M. Rohit chats with OC Weekly’s Sales Director, Kevin Davis about having a good meal aboard your boat despite the limited space to store food. Kevin is a liveaboard at Long Beach’s Shoreline Marina. Parimal and Kevin continue to have explorative discussions about key boating topics. Do you have a topic you’d like to have them discuss and deliberate? If so please email your suggestions to [email protected]. Parimal M. Rohit: Hi Kevin! So, let’s talk about eating on a boat. What makes meal preparation so different on a boat, compared to a kitchen in an apartment or house? Kevin Davis: Eating on a boat is a lot different than eating at home, because, again, you’re dealing with space. You don’t have a lot of space to keep a lot of items. We find ourselves eating a lot more fresh fruits and meats. We don’t have that large of a freezer area to keep things. You have to be smart about when you’re going to the grocery store and what you’re buying. It’s easy to overbuy and let stuff spoil. PMR: So are you shopping more...