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Redefining versatility in wingfoiling, the Super Yaka seamlessly transitions from a light wind specialist to an all-around performer. With the introduction of smaller sizes, it now caters to a broader range of conditions, offering exceptional glide, early take-off, and smooth handling. Its elongated, narrow outline ensures efficient displacement and glide, allowing for extremely early take-off, which makes the Super Yaka the go-to board for light wind wingfoiling. Discover exceptional glide, effortless take-off, and smooth handling: 🌐 https://tabou-boards.com/wingfoil-boards/super-yaka/ #tabouwingfoiling #tabouboards #notjustbetterdifferent #wing #wingfoiling
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En direct du tour du monde à l'envers de Guirec Soudée à bord de l'Ultim MACSF En partenariat avec le groupe MACSF et Voile MACSF Freelance.com, le fonds de dotation Liamm, MGS Industries, Batisanté, Caraibe Marine, Guy Cotten, Le Chameau, SLB Pharma. crédit : team Guirec MACSF
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Check out how to remove heavy oxidation from a black Searay boat using the correct polishing technique. In any kind of polishing your technique is very important in getting high quality results. 1. Start with 2’X 2’ section 2. You want to a follow a “M” pattern going horizontally overlapping with half of the buffing pad of your last pass. 3. Cross cut vertically over the same section always allowing the product and the pad to bring you the result you are looking for so don’t apply a lot pressure and don’t rush. 4. Keep polishing with same pattern until oxidation is removed. 5. Wipe with a microfiber, if you are happy with the result move to the section. Note: There’s no easy way. You might have to take several passes there is no magic compound or polishes you just wave at a boat to make it shine. It takes a lot skill and effort to produce high quality results. Machine: Makita Polisher Products: Farecla Extra Coarse Paste Compound Follow us on IG: https://www.instagram.com/tv/Cb_6GwAjXxu/? igshid=YmMyMTA2M2Y=
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This month is all about exploring what’s below our literal horizon: We’ve taken a dip into the sea for March’s shrimp ceviche. A popular dish in the coastal regions of Latin America, this seafood recipe consists of only the freshest finds – and plenty of lemon juice. Topped with mangoes, chili, cilantro and onions, watch how chef Jörg Hofmann frames the refreshing dish designed by Chef Victor Santos.
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