The Underwater Dive Festival returns to LUX* South Ari Atoll this September with a one-of a kind experience to dive deep into the world of marine conservation with PADI Dive legend, Dr. Drew Richardson, underwater drone experts, Maldivian underwater painter and top marine conservationsists! For Bookings visit www.lalumitravels.com

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Launch day of the Skoota 28 powercat. On board the builder, his wife and the designer. A general view of the boat. Twin 20hp outboards give 15.5 knots or 10 knots with just one engine. Note the cockpit seat backs have still to be finished and the boat is trimmed aft because all the tools are in the cockpit and the cabin is empty You can build this powercat yourself in plywood using plans from Woods Designs. We also have three other powercats, at 20ft, 24ft and 36ft as well as a comprehensive range of sailing multihulls 14ft - 45ft that you can also build from plans. Please check out Woods Designs www.sailingcatamarans.com for more details. Thank you

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The Glen yacht designed by Alfred Mylne in the Mid 1900's is a timeless classic. You will find many of the racing each Wednesday Night on the beautiful strangford lough. The first race of the 2025 season got underway in perfect conditions with the sun shinning and light to moderate breeze. There sunset was spectacular as this Glen cruises the coastline on the way to the bottom mark. The team at Bottom Up Boats is excited to be back on the water for the 2025 racing season and is looking forward to bringing you more great footage of the season. The smooth sounds thats go with the Sun Set are curtsy of NoCopyright Sounds. Diviners - Savannah (feat. Philly K), listen to the full version through the link below. https://www.youtube.com/watch?v=u1I9ITfzqFs

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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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How to Sail an Ideal 18 — Ideally The Ideal 18 is a simple boat with strong opinions. Do the basics well and it feels incredible. Ignore them and it won’t yell at you… it’ll just go slower. This video is a fast, fun look at how to make an Ideal 18 feel smooth, balanced, and suspiciously quick—without adding more strings, gadgets, or emotional baggage. Flat is fast. Restraint is a skill. Tiny adjustments matter more than big ones. And yes, the boat is absolutely judging you. If you sail Ideal 18s (or race boats that reward fundamentals), this one’s for you.

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