Imagine that you and a friend are going on a two-week trip aboard a sailboat. You have plenty of room for supplies on your boat; but once you leave the shore, you won't be stopping at a port or a grocery store for at least two weeks. You have a tiny refrigerator aboard the boat (similar in size to a college dorm refrigerator) and you have a small cooking stove, along with pots and pans and a host of serving dishes.
Determine what foods you'll take with you on your journey and develop a three-page supply list. As you make your list, keep in mind the shelf life of products you choose, such as milk, and the storage constraints of those perishables. You'll also want to think about nutritional values so that you stay healthy during your journey and figure that into your final supply list.
Write a two-page report that explains why you chose the items on your list and how you intend to prepare them while you're at sea. Remember that your response must include your three-page supply list.
