Being confirmed meat eaters, we still ran the engine daily for our freezer. During our previous circumnavigation, we found that in the colder waters of the Southern Ocean, only 30 minutes per day was required to keep meat frozen. This time, however, when anchored at Kerguelen Island, at 50 degrees south in the Indian Ocean, we found that running the engine for only 15 minutes every second day was sufficient. This was partly because of the cold water and surprisingly due to our move to vacuum-sealed meats. A butcher in Cape Town, South Africa, had vacuum-sealed packs of boneless lamb, beef, and chicken for us. The vacuum-sealed meats keep for three to four months if well chilled; there’s no need to freeze them. Our pre-purchase estimates hadn’t envisaged this degree of savings; our diesel consumption, predicted to drop by 33 percent, actually decreased by 50 percent.