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The Conati 31 is a vintage sailboat built in 1979, offering a classic and timeless design. This custom-built vessel is a great project for DIY sailors seeking a unique and rewarding experience. While the boat is in fair condition, it will require some attention and upgrades to restore it to its former glory. Located in Greece, the Conati 31 is a prime opportunity for those looking to own a classic sailboat. With its spacious layout and potential for customization, this vessel offers a blank canvas for sailors to create their dream boat. The boat is sold as is. All the equipment can be seen in the pictures/videos or in description. The owner doesn’t make any upgrades and repairs.  Boat details by request EUR 10000

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Discover a diverse range of boats and the story behind Heraldo's transition to a catamaran. Learn about the key factors influencing his decision to upgrade. #BoatsForSale #Catamaran #Sailing #BoatLife

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No es solo una botadura. Es el momento donde todo cobra sentido. Cada detalle, cada ajuste, cada hora invertida… termina aquí: en el primer contacto con el mar. Esto es Catamarán Contoy

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@sailingwindsome7056

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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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