Joy cooked and crewed aboard while on increasingly larger sailboats: thirty-four feet to sixty-three feet. She baked all her own fresh breads and cooked three from-scratch meals a day unless, rarely, too seasick to manage.
They sailed to French Polynesia twice, and Pitcairn Island for their last venture. During these years, Joy made use of as many fresh Island foods as obtainable. They caught Tuna and Mahi, and used their small freezer and refrigerator and, when the auxiliary was running, the Microwave and the blender.
They carried stores for six months on a three-month voyage, having to plan for the doldrums and other emergencies.