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In Japan, the art of community isn’t just practiced — it’s spoken. Words ending in -kai mean a gathering with purpose — turning intention into habit. From the 90-year-old “Granny of the Fields” in Aichi, to the 84-year-old café owner on Ama Island, to the elders of Okinawa — when asked their secret to a long, happy life, they all say the same: “I don’t worry.” If stress kills, then belonging heals. This kai is Undōkai — Sports Day — in the small inlet of Ukenson, Amami Island, where every generation dances together in one joyful circle. #LongevityAndTheArtOfCommunity #Japan #Undokai #AmamiIsland #NeverTooLate #BlueZoneJapan #Longevity #Community #Belonging #HealthyLongevity #AgingWell

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Palankūs vėjai ir šiltas pavasaris lydėjo mus visame kelyje iš Normandijos į Bretanę. Jau šį ketvirtadienį - naujas epizodas! Ačiū, kad domitės Vivace turiniu, palaikote mūsų kanalą jį prenumeruodami, stebėdami bei dalindamiesi nuorodomis į video. Klausimas perskaičiusiems šio video aprašymą iki čia: ar manote, kad jachtos vairininko darbas yra sunkus? Atsakykite (nebūtinai rimtai) į klausimą komentaruose! Labiausiai patikusį atsakymą pažymėsime širdele. Favorable winds and a warm spring accompanied us all the way from Normandy to Brittany. Right on this Thursday – a new episode will come out! Thank you for your interested in Vivace's content, for supporting our channel by subscribing, watching, and sharing links. A question for those who have read this video description this far: do you think the job of a yacht helmsman is difficult? Answer this question (not necessary seriously) in comments! The most liked answer will be marked with Vivace's heart reaction. #sailing #jersey #bretagne

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December 24 for the first time experienced hurricane force winds. Sheltered waters of the Salish Seas have experienced high winds. This winter hurricane force gusts for the first time.

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Comincia il terzo giorno di regata per Maserati Multi 70: dopo una giornata difficile il trimarano italiano, grazie a una mossa tattica, ha dimezzato la distanza che lo separava dal competitor LoveWater. Per le prossime 24 ore si prevedono venti stabili di 14-15 nodi, successivamente la situazione meteo si complicherà. Il Team italiano non demorde e continua a cannamorta! #Cape2Rio2020 #MaseratiMulti70 Tracking: https://yb.tl/c2r2020 Sito web: https://maserati.soldini.it/ Facebook: https://www.facebook.com/giovannisoldini/ Instagram: https://www.instagram.com/giovanni_soldini/ Twitter: https://www.twitter.com/giovannisoldini/

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Presenting my haphazard boat cookery creation: Gochujang Ginger Garlic Chicken Pineapple Soup! That’s a mouthful so I dub thee ‘3-G Chicken Pineapple Soup’!! Mind you I am no professional chef. Most of the time I just play around with my food stuffs! I rarely measure anything when I cook so the ingredient quantities listed are approximations. However, I do watch the clock like a hawk so mind your timers! Take special care not to overcook stuff. The flavor of garlic changes dramatically over the course of various cooking times. So anywayzzz, here’s the best recipe I can come up with: Pour enough canola oil in your pot to evenly coat the bottom. Bring up to temperature before adding in the the ginger, garlic, salt, and pepper. A useful not: A wee bit of garlic thrown into the pot to check the heat should sizzle when it hits the oil but the oil shouldn’t be so hot that it smokes. I love garlic and ginger so I am definitely heavy handed with them in this soup! Sauté on high heat until the garlic goes aromatic, add in gochujang and briefly continue to sauté. Pour in two thirds of chicken stock, bring to a boil. Add in the pineapple, pineapple juice, and lemon juice and reduce to a simmer for five minutes. Mind the clock at this point. Cooking too long will change the garlic to an earthy flavor and the pineapple/lemon juices will begin to lose their sweet tanginess. (My apologies for not including this step in the video, I forgot to hit record! ) Pour contents of pot into a bowl and set aside. Add remaining chicken stock and water into the same pot you have been using, bring the liquid to a gentle simmer and steep the kombu in the liquid for 15 minutes. Basically you are making a sea weed tea so don’t let it boil. Remove the kombu and add in the pre cooked chicken. Simmer till chicken is warmed through. Pour the two stocks together, add a splash of white vinegar and you are ready to eat! I didn’t use any garnishes because I simply didn’t have any on the boat at the time! But, I can tell you I would have loved to garnish it with some fresh basil or green onions if I had them on hand! Even without the garnish, this soup was DELICIOUS! Ingredients listed below: 1 pound of previously cooked chicken ( I prefer chicken thighs, more savory! ) chopped 3/4 cup thinly sliced pineapple 2 oz fresh from the pineapple Juice of one lemon 3 tablespoons gochujang 2 fingers of julienned Ginger- fresh 1/2 a bulb worth of rough chopped garlic fresh 1 sheet kombu (dried kelp) Canola oil- enough to coat the bottom of the pot 3 cups chicken stock 1 cup water 1 teaspoon salt 1 teaspoon black pepper Splash of white vinegar to taste ( I like one teaspoon worth )

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