Visit Cuba's Gardens of the Queen aboard All Star Avalon II. The Jardines de la Reina marine park is only accessible by dive liveaboard and home to some of the world's best diving! Dive with 6 species of sharks, goliath grouper, huge schools of fish, amazing macro-life in warm waters with great visibility. All Star Avalon II is a luxury liveaboard departing from Jucaro, Cuba to the Jardines de la Reina marine park. Guests can log up to 22 dives per week, snorkel with crocodiles, shore excursions to the beach to see the endangered hutia and snorkel mangrove channels. U.S. citizens can legally travel to Cuba under a humanitarian program by helping the Cuban people through our marine conservation efforts.

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20hp, 22" under guides, powered feed roller engaged by pneumatic cylinder with foot switch

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Unusual wind conditions challenge our narrator on a sailboat! Discover how we navigated shifting winds, always managing to keep the wind on the beam or broad reach. Learn sailing terms and enjoy this nautical adventure! #SailingAdventures #WeirdWind #SailingLife #NauticalTerms #BroadReach #SailingTips #WindShifts #SailboatLife #SailingCommunity #SailingVlog

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From her clever layout to luxe finishes, the new Lagoon 38 redefines compact cruising. Come see her in person—only at the Newport Boat Show! ✨ Interior walkthroughs daily 📅 Sept 11–14 🔗 Book your to

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I really wanted to love this Bajang (also known as Zongzi). It’s a masterpiece of culinary engineering: sticky rice, savory fillings, and that iconic pyramidal shape, all bound by the ancient technology of the banana leaf. This dish dates back over 2,000 years to the Zhou Dynasty. Legend says it was born as a ritual offering to honor the poet Qu Yuan, thrown into rivers to prevent fish from eating his body. It’s a symbol of loyalty and survival, a portable meal designed for ancient travelers and warriors. As a researcher, I admire the craft. The leaf infuses the rice with polyphenols and a distinct grassy aroma, a perfect example of indigenous cuisine using nature as a pressure cooker. But strictly from a taste perspective? It didn’t click for me today. The flavor profile is complex, dense, and deeply traditional, but sometimes food heritage challenges our modern palates. And that’s okay. My mission isn’t to find "tasty" food, it’s to preserve the taste of history. Is this a masterpiece or just an acquired taste? Have you tried Bajang? Let’s talk in the comments. 👇 Culinary anthropologist tasting traditional Bajang (Zongzi) wrapped in banana leaves at Yaowarat, Bangkok’s Chinatown street food market. Authentic food history research and honest review of ancient Chinese-Thai recipes by a cookbook author. Visuals include sticky rice texture, bustling night market lights, and ethnographic food study.

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