🇬🇧 Benjamin returns in our 3rd episode on the Ocean Class! ________ 🇫🇷 Le retour de Benjamin dans notre 3ème épisode sur l'Ocean Class !

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Sailing in Norway⛵ Would you like to join us for an active holiday were we sail under the midnight sun, climb mountains and fish our own dinner?!😎⛵ Film by Carl Filip Olsson

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Here is a local Ski Patroller, Chris Austin, reviewing his Kindred skis. He gave us some of his time during a precious day off. Alpine Resort Operations are carried out by teams of passionate people who work together in a complex system. We think that patrollers are the heart of that system. We all ski and snowboard at resorts with more peace of mind knowing there are people to help if anything goes wrong. These folks do it for the love of the sport and take time away from powder days to assist people who are lost or injured. Luckily, when Ev broke his leg a few years ago Chris was his attending patroller. So many of the decisions Chris made that day helped to reduce Evan's suffering and ensure the most positive long term outcome from a crazy injury. It's good to know that Chris' Kindred skis play a small part in facilitating the excellent work he does. Thanks Chris! Thanks to Ivan from Visual Inclination for capturing these interviews: https://visualinclination.com/ Canadian Ski Patrol: https://www.skipatrol.ca/

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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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un vieu bateau de 45 ans a toujours plein de surprise a nous apprendre ... je dois changer les ventilateur du moteur ...

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