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Indian Summer II anchored in the FL Keys during a ASA live aboard sailing course.
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Em San Blas, quem dita as regras é o povo Guna Yala. 🚩 Como o arquipélago é uma comarca autônoma, hastear a bandeira deles no mastro é um protocolo obrigatório de respeito à soberania indígena. Mais que um paraíso, um território independente e preservado! Por aqui, os indígenas controlam tudo: do turismo à preservação ambiental. Ter a bandeira no barco é o nosso sinal de respeito e reconhecimento por esse paraíso independente. Quem aí também ama conhecer as regras locais de cada destino? 🌊⚓ #SanBlas #GunaYala #Vidaabordo #panama
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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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