We have had three trips on the order of two months or more. When we left home, our 6 cubic foot fridge was packed with 6 cubic feet of food and the cupboards were packed with food from the shelves in our kitchen. We were still working on frozen veggies from our garden at least a month later. We shop at supermarkets, eat about the way we do at home, but go out for dinner about once a week to test the local cuisine wherever we are. Since we are eating pretty much the way we would at home, we don't consider the food to be a "travel cost."
