Join me as Patrick, a native Guna community member, demonstrates the traditional method of cleaning conch, starting with boiling it first. This technique is a staple in their coastal diet. Discover the rich culture and sustainable practices of the Guna people as we delve into the art of preparing this beloved seafood delicacy. Don't miss this unique glimpse into the Guna way of life! p.s. to see more about Guna cooking, check my video about Guna Yala Daily Food

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Sunday Morning

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Hi, Lowell here of Pacific Solo and the Never Too Late Academy. I've arrived at a new island in the Ryukyu Island Chain. It's an island that I've never been able to really pronounce properly, and I won't pronounce it properly now but I'll say it slowly syllable by syllable, Okinoerabu shima. And we're in the Port of Wadomari in the north. Had a great help from, the Watanabes this morning on their boat to see us off in Yoron and they gave us some onigiri to eat. And now we're here and, it's gonna be a 60-mile jaunt to Amami tomorrow. Kind of feeling down because this quest to follow the the cherry blossom front by boat seems at risk, because I was waylaid with norovirus on a previous island. And also, the cherry blossom front is arriving early in most places. Um, not sure what I'm going to do. Always it's never too late to try to do something. Bye. #RyukyuIslands #Okinoerabeshima #Wadomari #Amami #CherryBlossomFront #NorovirusRecovery #NeverTooLate

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