Provisioning for sailors, from a day sail to an ocean passage: plan every meal of the voyage on a calendar, mark what’s eaten ashore, and the calendar becomes the grocery list.
VOYAGE — Dates, crew, and the charter industry’s own provisioning patterns: full provisioning (every meal aboard) or split (breakfasts and lunches aboard, most dinners ashore — the way charter weeks actually run). Voyages save forever; last year’s charter duplicates into next year’s starting point. Say who drinks what — some want beer, some wine, some neither — and which food allergies are aboard; a meal that conflicts is flagged with who can’t eat it and an alternative, never struck from the menu. On a passage, say the tanks are drinking water and the plan is checked against them before the first meal is chosen — a gallon per person per day at minimum, your own rate above it, a margin for passages — and a plan that doesn’t fit says so plainly.
CALENDAR — Every day carries breakfast, lunch, dinner, and snacks, and each meal says whether it’s eaten at anchor or underway. Tap a meal to plan it: choose from the galley, take a suggestion, send dinner ashore with a note, or trim a travel day. Suggestions are honest arithmetic, not a server: fresh meals land early in the voyage, cans and dry goods late, and a meal underway leans to one pot a cook can manage in a seaway — with night-watch snacks when dinner is underway. Fresh food planned past its keeping window draws a warning before it becomes compost in a locker.
GALLEY — A library of more than forty meals, each carrying per-person quantities, stowage, how long its freshest ingredient keeps, and — for every meal that is more than assembly — the cooking: a few lines for a two-burner galley, one pot where it can be, what to prep at the dock, what needs calm. Your own meals join it permanently, with the same math. What’s already aboard lives here too: the spice rack, the cans in the bilge, the rice from last season. And the beverage rates — water, coffee, beer, wine — per drinker per day, with spirits by a cruiser’s rule of thumb.
LIST — The whole voyage becomes one grocery list: every meal’s ingredients times the crew aboard that day, merged across meals, minus what’s already aboard, rounded up to real packs (you can’t buy 13 eggs, so it buys 18). Sorted by aisle, with the invisible half of provisioning appended — cooking oil, paper towels, the propane check. Adjust any quantity, strike a line, add what the meals never knew about — then tap items into the cart as you shop, print the list and the calendar — with the cooking for every meal planned — as PDFs for the crew, or export them as spreadsheets.
Fully offline. No account, no server, no tracking; nothing you enter ever leaves your device unless you print or export it yourself.
Keeping windows and water rates are estimates based on cruising practice, labeled as such. An aid to the galley, not a substitute for the skipper’s judgment.
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