I'm assuming the provisioning question was real so here goes. The biggest issue in provisioning for extended (month or more) cruising that we've observed has to do with water. For some the 20 gallon capacity lasts just 3-5 days. For those with a shower capacity it is even more of an issue. We can get by for nearly two weeks on that amount. So I'd figure water usage and sources early in the planning. The tank can easily be refilled at almost any marina. If you are concerned about purity it is easy to rig an inline filter to the fill hose at the marina. As for food, for a trip that long we usually carry the cold things in a moderately large good quality cooler in the cockpit. It has a padded cover we use as a cockpit seat. Ice can be an issue, we always use block, and we've never had a problem restocking. Depending on the weather ice seems to last up to a week. We use a kids suction squirt gun to pull water out of the cooler so we don't have to lift it up to drain. We are careful to put thing like butter and cheese in double ziploc bags. we take things out of extraneous packaging, don't carry a full box of cereal when we will only use part, etc. We make up frozen meal items ahead of time and try to design meals with very few leftovers, none if possible. Fresh greens for salads need to be used in the first week. Depending on where we are cruising we buy greens at local farmer's markets. For dry and canned foods we carry most in one or two smaller sturdy plastic bins in the cockpit. Again we strip extraneous packaging off. For cans we label the top in magic marker so we don't have to root around. For milk we buy the European style super pasteurized quarts that keep for weeks unrefrigerated. You can find them at most bigger grocery stores and widely in Canada. Chips and snacks fit under the dinette table against the wall. For clothing we recognize that we are on a small boat. All of our clothes fit under the port forward seat (we don't have a refrigerator). We plan clothes that are soft and rollable. We are more into comfort than style but still try to be dressed well enough for any restaurant we can afford. Dirty clothes go in a laundry bag under the table or in front of the helm.Shoes take a lot of space and take some planning. We try to hit a grocery about every ten days or so but can last for more than two weeks if necessary. Ironically one of the biggest challenges is trash and garbage, another reason to minimize packaging.
