This is what we have been doing for the last four days:
Moog beans 2,5 kg
Toor dal 4,5 kg,
Basmati rice 16kg
Black beans 6kg,
H-Milk 24 L
Tomato paste 32 cans
Mashed potato powder 120 servings
Oat grain 5 kg
Peanut putter 6 Jars
Maple syrup 1 jar
Olive oil 2 l
Coffee 2 Packs
Pecan nuts 1 kg
Cashew nuts 1 kg
Hazelnuts 1kg
Dried mango 1 kg
Dried peaches 1 kg
Split green peas 1,8 kg
Mixed fruits and nuts 1 kg
Sesame seedcakes 10pc
Green Thai Curry 1 jar
Red Thai curry 2 jars
Yellow Thai curry 2 jars
Garlic paste 3 jar
Ginger paste 2 jars
Chick peas 5,4 kg
Coconut cream blocks 6pc
Hoisin Sauce 2 l
Soy sauce 1 l
Vinegar 1 l
Seaweed sheets 100
Wasabi powder 1jar
Sushi ginger, 0,5 kg
Egg noodles 2 kg
Rice noodles 2 kg
Walnuts 1,3 kg
Hemp seeds 0,5 kg
Chocolate dipped blueberries 5 kg
Raisins 2 kg
Dried Mushrooms 0,5kg
All vegetarian, mostly dry foods which will gain 3-4 times their weight when soaked and boiled. Perfect expedition food! We will continue our provisioning in Newfoundland when we know how much we will be able to fit in the boat. Prices are a lot higher in Newfoundland so we are happy to have cleared most of our dry food shopping list. 
We also started our ice reinforcement shopping picking up 15kg of polyester and 12m of fiberglass. Thanks to Nick’s old employer Josh at Shipwright Service we managed to get some Lexan for our new companionway and EB spars in Hudson was kind enough to help us out with some needed equipment.
