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Shorts skab
Dave says the new Salish Voyager moves through the water, "Like a razor through velvet." Check out how much glide you can get from a single stroke. Ahhhh....
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They call it the Century Egg (Kai Yeow Ma). It’s fermented, it’s pitch black, and it looks like something from a sci-fi movie. Today, I finally faced my fears at a local market. 🌶️ The verdict? It’s not what you think. It doesn’t taste like a rotten egg—it’s more like a creamy, earthy, a bit fishy and savory jelly. If you like strong cheeses, you might actually LOVE this. Watch until the end to see my real reaction! 🤯 Would you try this for $100? Or is it a hard pass? 👇 👉 Follow @sailingkanoa for more crazy food adventures in Thailand! CenturyEgg ThailandFood StreetFoodBangkok FoodChallenge ExtremeEating BangkokLife Thailand2026 StrangeFood TravelTips
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The stunning new Prestige 680 was officially launched recently at the prestige Luxury Motor Yacht dealers' conference in Dubrovnik, Croatia. The exclusive public premiere will be held at the Cannes Yachting Festival in France in September 2015. Coming to complete the Prestige range of luxury yachts, the new Prestige 680 incorporates all the key features that have made the Prestige range a success, whilst adding to those the marks of excellence of the Prestige 750. The Prestige 680 combines a unique interior layout that brings light, space and cosiness and is easy to move around. With lines that are still daring and timeless, and top quality finish and materials, the Prestige 680 maintains the historic technical attributes of the range and benefits from the latest innovations. A prestigious mixture that promises a successful launch for this new model.
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The Archipielago de Revillagigedo is home to seven species of sharks, playful bottlenose dolphins, inquisitive manta rays, and clouds of jacks, barracuda, and wahoo. From mid-February to mid-April, humpback whales visit this area offering guests opportunities for surface sightings and, when mother nature allows, a unique chance to see them underwater. Video by Michael Pizzi.
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