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The best thing about diving into a deep shipwreck is you never know what amazing marine animals you might encounter. Suddenly you turn a corner of the shipwreck and you are face to face with a giant sea turtle. As a diver, a proper (friendly) stare down with our friend the giant Green Turtle is an amazing experience every time. I met this giant turtle on the Vandenberg shipwreck just outside of Key West, Florida. You too can experience diving with sea turtles in many places throughout the world, but numbers are decreasing. In fact 6 of the 7 sea turtle species are classified as threatened or endangered. There are many easy things you can do to help our sea turtle friends in surviving such as not using reusable plastics and not supporting the production/use of balloons which our friend mistakes for food when they end up in the oceans. If you'd like to meet a sea turtle and learn more about how you can help, join us for a dive. 👉🏽 Visit CruiseNautic.com to learn more about our dive experiences.

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A Class Sailing Good Days Fast Runs on the Bay. Join us for some quick action. #shorts #sailing @explorenacrasailing

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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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