(5:20 p.m. EDT) -- As cruise ships get back up and running in North America, Royal Caribbean has a secret weapon that is already putting it ahead of the competition: Perfect Day at CocoCay, its private island.

The destination in The Bahamas received a huge glow up in fall 2019 when Royal Caribbean invested $250 million into making it a full-out resort, complete with a major waterpark that boasts North America's tallest water slide, the largest freshwater pool in the Caribbean, numerous eateries and beaches, and water excursions.

The addition of the upscale Coco Beach Club in the early days of 2020 ups the ante even more. The resort-within-a-resort carries a day pass fee, and includes an elevated lunch, where lobster and filet mignon are on the menu, as well as a separate infinity pool, beach chairs and a calming atmosphere. (Big spenders can splash out for private over-the-water private cabanas).

On Royal Caribbean's sailings from Nassau, Adventure of the Seas spends two days at Perfect Day at CocoCay. While this might sound repetitive at first glance, we found that it made the experience much more relaxing. There's no way that you can see and do everything on CocoCay in one day; with more time, you can really divide up your hours and relax. You won't need pack everything in and run around aimlessly. (Particularly if a Bahamian rain shower occurs, which is fairly frequent.)

Here are some of our observations from two days at Perfect Day at CocoCay:

With cruising just restarting in North America, your private island experience really feels like a private island. This first sailing only had 1,066 passengers onboard, and on an island that's built to handle two Oasis-class ships at full capacity, you really have a lot of space to spread out.

The Thrill Waterpark had absolutely no lines for the entire two days we were there. We could run on and off the waterslides as we saw fit, and parts of the park -- particularly those that catered to kids such as Splashaway Bay, were absolutely empty. It felt like there were more employees than people at times.

Likewise, there is no need to crowd at the free dining venues on the island. While not all of the buffet areas were fully open, there was more than enough choice. Even though you're now served all your food at the buffet, the reduced capacity means that you aren't waiting, at all, for anything to eat.

One tip: In these early days, it might not make as much sense to splash out for special cabanas and beach chairs, unless you're in the mood to splurge or just want to feel fancy (as we'll describe below at the Coco Beach Club). With so few people on the island, you will have your choice of beach loungers at most of the free venues.

Just as they have on their ships, Royal Caribbean has worked hard to make Perfect Day at CocoCay feel as much as it did before the pandemic. And for the most part, it seems to have succeeded.

The workers on the island, most of whom live onsite, are all fully vaccinated. Passengers can go off the ship without masks, which is extremely freeing in the hot Bahamian sun. The staff do wear masks, however, as an extra precaution.

You'll notice plenty of social distancing reminders, as well as hand sanitizer, when you walk around the island. Staff members encouraged us to sanitize at multiple points of our day -- when you ascend the stairs of the water slides, when you enter any buffet or bar, when you pick up any inner tubes or mats for sliding and when you head out to your cabana.

Another thing to watch when you pick up any tubes, mats or swimming vests for the kids -- the staff has put the sanitized items on one side of a peg board. Choose these, as opposed to the other side, where you put your things after you've used them.

At the Oasis Lagoon, the swim-up bar is open, although you're also encouraged to leave space among your fellow cruisers. Again, when capacity is so restricted, that's not hard to do.

With the two days, we split our time roughly up into two themes. On the first day, we focused on adrenaline at the Thrill Waterpark, as well as relaxing with other passengers around the Oasis Lagoon. We found this strategy allowed us to plan better, and feel like we got the most out of the experience.

It's a long 14 stories climb to Daredevil's Peak waterslide, the tallest in North America. This slide goes fast, so it's the best one for speed demons. We actually found that we preferred the Slingshot, a two-person raft ride with a huge drop, over at Splash Summit. This area, which has its own cabanas, seems friendlier and more chill than the chairs near the huge Daredevil's Peak.

We did some shopping and ate a buffet lunch on our first day at the island. The South Beach area of the island was not open on our visit, due to reduced capacity. Because our first day was about fun in the sun, we walked around quite a bit to see if we could find enough other passengers to have that beach party vibe -- for people who love that kind of atmosphere, Perfect Day can seem quiet when just one small ship is in port.

We found those beach club vibes at Oasis Lagoon after lunch. The huge pool is popular for a reason -- besides the swim-up bar, it offers comfortable loungers both around the water so you can check out the scene and within the water. A DJ was spinning dance tunes as the afternoon wore on, and we saw happy cruisers line dancing to the Wobble, the Cupid Shuffle and other favorites in and out of the water. It felt pre-pandemic, with great happy energy.

We closed out Day 1 sitting on the rope swing chairs, a Coco Loco in hand, at Captain Jack's, listening to a singer cover Bob Marley, Jimmy Buffet and other Caribbean favorites.

The ship pulled away from Perfect Day at CocoCay shortly after 5 p.m. Although the island is wired for lights and might eventually host late nights, it takes the staff hours just to put everything back in place for the next day, we were told by Royal Caribbean's Senior Vice President of Hotel Operations Mark Tamis.

Coco Beach Club opened in early 2020, right before the pandemic began, so only a few cruisers have experienced the upscale resort in full. You can tell the difference in vibe as soon as you arrive. While Oasis Lagoon was loud, with Pitbull-dance music energy, Coco Beach Club is definitely more chill and adult.

Like the rest of Perfect Day at CocoCay, drinks are not included in your Coco Beach Club pass. (We found that most people had a drink or refreshment package, which does extend to Perfect Day and the Beach Club.) The club has its own cocktail menu, with decidedly more refined choices -- although you can still get that Coco Loco if you want!

The menu for lunch is worth the price of admission alone. The quality feels like what you would get at a specialty restaurant on the ship, and it's designed that way, we were told by Lincoln D'Souza, Royal Caribbean's global vice president for culinary, dining and beverage.

The starters come in individual bento boxes, full of finger snacks such as hummus, baba ganoush, shrimp cocktail and ceviche. These boxes are large; we realized quickly that we should have skipped breakfast that morning.

You can still get a burger, if you want one, as a lunch entree. But why stop there, when you can get the island's signature Coco Lobster Sandwich? The lobster is crusted with coconut and served with an avocado relish and pineapple salsa, and it's one of the most delicious things I've eaten in the Caribbean. The truffle fries that came with it were perfectly seasoned, crispy and salty like you want them. (D'Souza says that he's a fry snob.)

Seasoning was a theme throughout the menu, from the filet mignon to the garlic tiger prawns. You can even get Bahamian lobster (or more than one -- you can order as many entrees as you want). For those who don't like seafood, here's a secret menu tip -- you can order a chicken version of the lobster sandwich, which comes out just as crispy as the original.

Desserts are another highlight, so you'll want to save room. The rum cake has plenty of alcohol in it, so it's definitely more for the adults (unless, as D'Souza said, you want your kids to take a nap). The brownie is indulgent but we were just as satisfied with the mango sorbet.

After all this food, we retreated to our cabana to sleep things off. (Cabana guests can have the entire menu delivered to their hideaway, with the food biked out by staff over the wooden walkways.) The cabanas have a shaded area for sitting, a small slide into the water, a hammock at water's edge, a full-sized table for dining and multiple loungers. There's a lifeguard out near the cabanas, so you feel safe swimming and floating within the area.

We finally toddled back to the ship around 4 p.m. that second day, sun-drunk and satisfied with not just one, but two Perfect Days. The only thing we didn't do was take the Up, Up and Away hot air balloon ride. It's heavily weather dependent, and the winds just didn't cooperate.

Oh well. It just means I need another Perfect Day.

Go here to see the original:

Live From Royal Caribbean's Perfect Day At CocoCay: Come Now, and Spend Two Days - Cruise Critic

KEY FIGURES

1.04M NEW COVID-19 CASES IN LATIN AMERICA & THE CARIBBEAN FROM 7-13 JUNE 2021

197.5M COVID-19 VACCINE DOSES ADMINISTERED IN LATIN AMERICA & THE CARIBBEAN

HONDURAS

Of Honduras' 460,200 COVID-19 vaccine doses administered, or about 4.5 doses per every 100 people, more than half have been administered in the past two weeks. The country is approaching a milestone in their vaccination efforts as healthcare personnel who received their first doses in late April are now receiving their second doses. Medical workers associations report that colleagues are no longer occupying intensive care units (ICUs) and that there have been no deaths among healthcare workers in more than 50 days.

The Government announced that they are expecting more vaccines by the end of June with the arrival of more than 644,000 COVID-19 vaccine doses comprised of shipments from Pfizer, AstraZeneca and Sputnik V, including 187,200 doses made available through the COVAX Facility.

PERU

The Government confirmed Perus first case of the B.1.617.2 variant of SARSCoV-2, commonly referred to as the Delta variant of concern first identified in India. Authorities identified the case in the southern area of Arequipa, the only area in Peru where cases are beginning to climb again amid a nineweek long decrease in cases and sevenweek long decrease in deaths across the country. The Ministry of Health indicates that it is the only confirmed Delta variant case identified so far and that they cannot attribute the current case growth in Arequipa to this variant.Authorities have placed high-risk areas of Arequipa under a state of alert, including the departmental capital of Arequipa, Perus second largest city.

TRINIDAD & TOBAGO

With cases declining after reaching record high daily case counts in May, the Government announced that Trinidad and Tobago will soon reopen their borders and end travel restrictions imposed more than 14 months ago as part of the countrys initial effort to curb the spread of COVID-19.

The Government also announced a weekend curfew and the order of 800,000 Johnson & Johnson singledose vaccines from the African Medical Supply Platform. Trinidad and Tobago have administered 151,659 vaccines, or about 10.64 doses for every 100 people. Vaccination efforts are ramping up, as a third of the doses administered so far have come since the beginning of June. The Ministry of Health indicates that the Governments vaccination efforts will include the migrant population, regardless of their status.

Originally posted here:

Latin America & The Caribbean Weekly Situation Update (7-13 June 2021), as of 14 June 2021 - Honduras - ReliefWeb

A family-owned Caribbean catering business that started in New York two years ago has moved to Fayetteville and opened its first restaurant.

In 2019, Aldane Ramsingh andhis older brother Odane, as well as his cousinPaul Mair and Paul's wife,Jamile Castro Mair, startedWesmore Caribbean Eats, the name paying homage to the rural Westmoreland parish on the western tip of Jamaica where the Ramsinghs grew up.

With Aldane Ramsingh as chef, the family operated Wesmore as a catering and deliverybusiness on Long Island in New York. Around three months ago, in search of warmer weather and a desire to be closer to family, they moved to Fayetteville and began looking for a spot to open their first restaurant.

More: Massive pizzas, spicy ice cream: Food challenges to conquer around Fayetteville, if you dare

It was around the same time that Jersey Mike's had moved from its standalone location into a spot next door in the Boone Trail Center plaza.The partners took the now-vacated spot and transformed it into a restaurant thathardly resembles the sub sandwich shop it was before.

Wesmore Caribbean Eats opened at 3057 Boone Trailon June 1.

"We wanted to start a generational wealth for our families," co-owner Jamile Castro Mair said. "This is a passion in our family."

The menu hits on all the Jamaican-Caribbean staples, such as curry chicken, oxtails and grilled jerk chicken,as well as a few offerings not found at every Jamaican restaurant, such as steamed coconut curry red snapper, jerk chicken wings and a variety of porridges, such as banana, hominy and peanut, that changes daily.

Mealsare served with a choice of two sides, including white rice, green salad, rice and peas and Jamaican cabbage, a sautedblend that includes green cabbage, carrot, onion andbell pepper.

"I feel like cooking was a God-given talent," Aldane Ramsingh said. "It just comes natural for me."

The restaurant is open Monday through Thursday, from 11 a.m. to 9 p.m., andFriday and Saturday from 11 a.m. to 10:30 p.m. The restaurant is closed Sunday.

Ramsingh said he plans to eventually open earlier for breakfast. The breakfast menu will feature a number of traditional Jamaican dishes, such as ackee and saltfish, saltfish fritters and callaloo.

It's only been a week, butRamsingh said the community's response so far has been strong. Still, he's already looking toward the future, including the possibility of more locations.

"I want Wesmore to be the next big thing," he said.

Jacob Pucci writes on food, restaurants and business. Contact him by email atjpucci@gannett.comor follow him on Twitter at@jacobpuccior onFacebook. Like talking food? Join ourFayetteville FoodiesFacebook group.

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See the original post here:

At Wesmore Caribbean Eats, Jamaican family brings their take on island flavors to Fayetteville - The Fayetteville Observer

He hopes his Caribbean and Asian fusion cooking will wow the celebrity judges on season 2 of Food Networks BBQ Brawl.

Chef Max Hardy is one of the 12 chefs from around the country competing on the show which premieres on Monday, June 14 at 9:00 p.m. ET/PT.

Chef Hardy is the head chef and owner of COOP Detroit, a part of the Detroit Shipping Co. The restaurant is a Caribbean and Asian fusion grilled chicken concept. Chef Hardy says he gets his passion for cooking from both of his parents.

My mom, being from the Bahamas, food was always essential for us doing events and cooking on weekends and holidays and my dad was a weekend barbecue warrior. I do barbecue at my restaurant, but its more of a pastime for me. Chef Hardy told MLive. Im going to bring out a wide range of my cooking style on the show, but my Caribbean side is always going to come out.

BBQ Brawl is hosted by celebrity chefs Bobby Flay and Michael Symon. However, theres a new twist in store for this season as they are joined by a third coach, Eddie Jackson. The three will mentor and coach the 12 contestants as they are broken into three teams with various challenges each episode.

A panel of celebrity judges will then decide which team was the least successful each episode with one competitor being eliminated.

Meantime, if you head to COOP Detroit, Chef Hardy recommends a few of his signature flavors.

The jerk wings are amazing. Were known for those the most. I make them with a guava barbecue sauce. I would try the Caribbean corn. Its loaded up with cilantro aioli, queso fresco, toasted coconut and bacon crumbles. The jerk ribs are my all-time favorite. Thats what I love the most.

Again, you can watch Chef Hardy on BBQ Brawl on the Food Network. Season 2 premieres on Monday, June 14 at 9:00 p.m. ET/PT. The winner earns the title of Master of Cue and receives a starring role in a Food Network series.

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Excerpt from:

Food Networks BBQ Brawl has Caribbean and Asian fusion chef from Michigan competing - MLive.com

Gay Nagle Myers

I'm Zoomed out, but I've learned a lot from online meetings over the past 15 months.

The meetings told the story of the frightening pace of Covid and its relentless impact on the Caribbean in 2020 -- and now the success of vaccines and the encouraging pace of bookings in 2021.

This recovery is measured in small steps and big steps. In just the past two weeks alone, significant measures by several destinations tell this tale.

Puerto Rico reopened its bars at 50% capacity inside and placed no restrictions at outdoor "chinchorros" where locals gather; Curacao lifted its nightly curfew, which had been in effect for more than a year; vaccinated travelers in St. Lucia can now book rental cars, explore local shops and dine at more restaurants, and the borders in St. Barts have reopened to fully vaccinated travelers.

As restrictions lift, demand builds, airlines add flights, hotels and restaurants reopen, vendors set out their wares in craft markets, island tours fill up.

Zooms aren't all talk; graphs and charts tell stories, as well. During a Zoom webinar earlier this month by the Caribbean Hotel and Tourism Association titled "Tourism Recovery Measures and Activities," one chart caught my eye. It showed answers from this question put to CHTA members: When do you expect your business to recover financially from the impact of the pandemic?

Fourteen percent said by this December; 27% said by December 2022 and 19% said by December 2023, which led Frank Comito, CHTA advisor and former director general of the association, to put it bluntly. "We need to shorten the recovery period."

The impact from Covid-19 in the Caribbean is staggering, with more than two million jobs lost in travel and tourism last year and a 68% decrease in international arrivals in 2020 versus 2019, according to the CHTA.

"This can all be mitigated through the return of safe travel," Comito said.

From that Zoom meeting, I learned that STR reported in May that more than 90% of the hotels in the region had opened and that April occupancy was 36.9%, up from 31% a month earlier.

"Even more important than this is that the ADR in April 2021 held at $245, higher than the $235 rate in April 2019," Comito said.

Another chart from STR showed that destinations leading the pack in the occupancy category were the USVI, at 81%, followed by Turks and Caicos, Puerto Rico, Cancun and Aruba.

Interest by investors has not dropped off, with the Dominican Republic reporting more than 6,000 rooms in the pipeline, only 2,000 rooms fewer than pre-pandemic numbers.

There are many other stats and data that point to a Caribbean rebound, but what seems to be holding some travelers back from actually hitting the Book Now button is concern about vaccination levels by resort staffs.

During the webinar, Conrad Wagner, general manager of Calabash Grenada, a Relais & Chateau luxury boutique property, said that 47 of his 50 staff who are in direct contact with guests have been jabbed.

"I'd love to be able to report that all 50 are vaxxed," Wagner said. "Those who haven't been have very strong reasons about why they're not getting the vaccine. I'm not one to strong arm them, but I have told them they have to get tested every two weeks, which might be enough to convince the reluctant ones."

One resort in St. Lucia is considering having vaccinated staff wear white wristbands to identify their status to guests and to send a not-so-subtle message to the non-vaxxed staff.

As post-Covid continues to evolve in the Caribbean, it's obvious that a year without travel has been horrendous for the region. But it's also obvious to me that the online meetings and webinars contributed valuable information that was critical to aid in planning for the tourism recovery.

Now, as we see resurgence building, I'm hoping to do my own zooming -- on a plane to a white (or pink) sand Caribbean beach.

Read the original:

A Zoom on tourism recovery and what holds travelers back - Travel Weekly

Royal Caribbean's Odyssey of the Seas will sail from Fort Lauderdale starting July 3. Vaccinations are optional.

Cruise lines have bent over backward to appease all sides in the Florida brawl over vaccine verifications. Sadly, its become abundantly clear that they just cant please everybody.

Last Friday, Royal Caribbean announced that it will begin sailing in early July from Florida with ships where vaccinations will be recommended but not required. To many, this was a curious flip-flop. Less than two weeks earlier, the cruise line had updated its vaccine requirements page to say that all guests age 16 and older would need to complete all doses of their Covid-19 vaccine at least 14 days before sailing.

Since the announcement, Royal Caribbeans Facebook page is drawing at least as many negative comments as positive ones. For every Judy (No vax required? Great news!! So glad they believe in freedom of choice), theres a Pat (Not cruising with unvaccinated people. We are so disappointed in Royal Caribbean for its lack of caring about public health) or a Bruce (When the ship gets infected, all ports will close, you can quarantine and head for home. Sounds like a lot of fun).

We continue to hear both a willingness and a preference from a majority of cruisers to sail with a vaccine requirement, says Chris Gray Faust, Managing Editor of Cruise Critic, a popular review site owned by Tripadvisor. Anecdotally, were hearing a number of those cruisers say that they will only sail on ships that require a vaccine, but there is also a minority who will only sail on ships that do not. So its likely that booking decisions could be determined by which ships have requirements, and which dont.

Royal Caribbeans announcement did not hint at such concerns. Travelers could have peace of mind knowing that all crew members will be vaccinated against Covid-19, said the cruise line. Guests are strongly recommended to set sail fully vaccinated, if they are eligible. Those who are unvaccinated or unable to verify vaccination will be required to undergo testing and follow other protocols, which will be announced at a later date.

Yet that last sentence floats on a raft of question marks. Exactly what protocols are TBD? Will unvaccinated cruisers have to wear an m-word? (Spoiler: Yes, almost certainly.) How will cruise lines enforce a different set of rules for vaccinated and unvaccinated travelers?

And what about Covid protocols in ports of call? Its worth noting that while cruise lines might not have vaccine requirements, the destinations that they visit very well could, says Faust. Its yet to be seen whether that could play a role in ships sailing from Florida with requirements made not by the line, but by the places they visit.

Notably, there was no mention of the word mask in Royal Caribbeans statement, but a two-pronged approach makes perfect sense from a health perspective, according to Dr. Vin Gupta, Affiliate Assistant Professor of Health Metrics Sciences at the Institute for Health Metrics and Evaluation at the University of Washington. Thats the type of friction that should exist for those not willing to show their vaccination status, he says. Cruise lines might say, If you're not going to show proof of vaccination, you have to get tested every other day with a rapid PCR test, and you have to mask whenever youre in a public place on the cruise.

Royal Caribbean made it clear that it prefers passengers to be vaccinated. As of today, 90% of all vacationers booking with Royal Caribbean are either vaccinated or planning to get vaccinated in time for their cruise, said Michael Bayley, Royal Caribbeans president and CEO, in the announcement.But his first three words as of today are perhaps the most important. Without a mandate, that 90%-vaccinated number will drop, perhaps significantly, by the time ships begin to sail an inevitability not lost on those who had booked cruises believing their fellow passengers would also be inoculated.

We booked our cruises on the assumption that 95% would be vaccinated. Nothing else is acceptable, said a California woman in Cruise Critics lively community forum, while an Atlanta man wrote, My RC ship just cancelled and Im glad since their policy changed. I will book onto [Celebrity] Edge, I suppose.And that is because of the vaccination policy. Its the only way I would want to sail, FOR NOW.This is all so new and they dont need to F this restart up!!!

Royal Caribbean did not respond to multiple requests for comment.

With the clock ticking for summer sailings, its become clear that the politicization of vaccine verification has done damage to an industry already battling an image problem. Only half of Americans (50%) are confident that the cruise industry can reopen safely coming out of the pandemic,according to a recentHarris Poll Covid-19 tracker surveyfielded in late May.

Like it or not, Royal Caribbeans reversal over its vaccine mandate is tainted with the stench of politics. Royal Caribbean is kowtowing to Governor DeSantis who is continuing his dangerous brinkmanship, says Jim Walker, a maritime attorney whoseCruise Law Newsblog has accrued nearly 250,000 Facebook followers. The line is disregarding what is clearly the safest protocol a fully vaccinated ship to resume sailing during a deadly pandemic.

And judging from comments littering Royal Caribbeans Facebook page, a good number of the cruise lines fans agree with Sharon (I was so excited until you bowed to DeSantis) and Janet (It is all so stupid and political!!!).

Mediation between federal and state stakeholders failed to come up with a way through an impasse between CDC restrictions on cruise ships and a new Florida law prohibiting businesses from checking individuals vaccination status. The governor and three major cruise operators discussed the possibility of an exemption for cruise lines but failed to see it through.

So tomorrow in Tampa, U.S. District Judge Steven Merryday will begin hearing arguments from the DeSantis administration on its request for an injunction against the CDCs guidelines. The U.S. Department of Justice attorneys will argue that the CDC has laid out a clear path for cruise lines to resume cruising by mid-summer.

Im not sure what will happen first, says Walker. Judge Merryday ruling against the state of Florida and upholding the right of the CDC to enter Conditional Sailing Orders? Or a Covid outbreak on a cruise ship, which returns to a port in Florida with its tail between its legs?

More:

Royal Caribbeans Plan To Carry Unvaccinated Passengers Draws Mixed Reactions From Its Fan Base - Forbes

While the Mardi Gras Carnaval of Flavors might be a memory, the Summer Bites menu at Universal Orlando has everyone enjoying those tropical flavors. Although the new Costa Rican inspired dishes might be tempting people in the Jurassic Park area of Islands of Adventure, these special limited time offerings in Universal Studios have many people going back for seconds.

Recently, Universal Orlando and its chefs have been offering new and innovative limited time menus throughout Universal Studios. Since the seasonal offerings have been a huge hit, the summer time is the perfect opportunity to bring some flavors of the Caribbean to help everyone cool off on those hot Florida days.

Located around Universal Studios, the various kiosks feature both food and beverages. Borrowing from some favorite offerings during the Mardi Gras event, these dishes are a great value in addition to offering something different than a simple burger or slice of pizza.

While the Summer Bites menu is diverse, a few food choices stood out as must tries. For example, the beef empanadas are a hearty bite. The dough has the right texture to contrast the well-seasoned beef. Although you will want to eat these empanadas by picking them up, a fork is necessarily for the side salad.

Served with seasoned cucumbers and tomatoes, the side salad offers a bright, sweet bite to contrast the hearty empanadas. If you choose to eat the dish with a fork, combining the two items makes for a tasty bite.

Other menu highlights include the always tasty arepas, Cuban sandwich and Coxinha. These items were featured during the Mardi Gras event earlier this year.

In addition, one food truck offers a selection of grilled cheese sandwiches and mac and cheese. If you want a taste of nostalgia, get a classic grilled cheese with tomato soup. Even on a hot day, that combination satisfies.

The biggest bite on the Summer Bites menu is the Tripleta. Before ordering this sandwich, it is best to be really hungry. From the combination of meats to the fries on top, it is one of the biggest sandwiches around. For the adults, an iced cold beer is a great pairing choice.

Speaking of beverages, the beer selection on the Summer Bites menu includes the Dogfish Head Seaquench Ale Session Sour. This sour ale has a briny quality that brings a taste of the seaside. Although this beer is often best enjoyed with a seafood dish, the sour, salty notes can be quite refreshing on a hot day.

The other specialty beverages include a mangonada and various agua frescas. If you have never had a mangonada, the flavor is delightful on a hot Florida afternoon. The slight heat from the Tajin offers a cooling effect. Plus, the touch of tamarind is that little flavor that rounds out all the sweetness.

With any of the specialty beverages, be cautious of those liquor floaters. Remember to hydrate or that 2-to-1 ratio of water to alcoholic beverages. No one wants a day of fun cut short.

The Summer Bites menu is available now at Universal Orlando. It is featured inside Universal Studios. Menu prices and opening hours vary.

What is your favorite Universal Orlando food? Do you always have the same food or do you try a new bite every visit?

See the original post here:

Summer Bites menu gives Universal Orlando guests a taste of the Caribbean - FoodSided

Two passengers on a Royal Caribbean cruise ship have tested positive for COVID-19.

Cruise operator Royal Caribbean said Thursday the two guests on the Celebrity Millennium ship tested positive during required end-of-cruise testing.

Royal Caribbean said the two passengers who shared a room are asymptomatic, in isolation and are being monitored by a medical team.

"We are conducting contact tracing, expediting testing for all close contacts and closely monitoring the situation," Royal Caribbean said in a statement.

The cruise operator said the comprehensive protocols that the Celebrity Millennium had observed had exceeded CDC guidelines to protect the health and safety of our guests.

Celebrity Millennium set sail Saturday from St. Maarten and has made several stops around the Caribbean.

Royal Caribbean said its crew was fully vaccinated. Passengers were required to show proof of vaccination and negative results from a COVID test conducted within 72 hours of departure. Children too young for vaccination also were required to have negative COVID test results.

Excerpt from:

2 Passengers on Royal Caribbean Cruise Test Positive for COVID - Voice of America

The Caribbean is vital to the strategic interests of the United States. It is the U.S. front door for maritime logistics, finance and tourism and generations of immigrants from the Caribbean that have helped shape U.S. society and culture.

Given the strategic position of the Caribbean it is not surprising that China is also working to build its presence there, or that, with a relative dearth of U.S. resources, the region has been receptive.

China has thus far refrained from building expensive bases or engaging in provocative military alliances, yet it has built a no less significant web of influence through gifts, political courtship, loan-backed infrastructure projects, including strategically located ports, tourism and logistics-sector investments, as well as participation in the regions bauxite, gold, timber and petroleum sectors.

An important part of that diversity is the regions economic base. While tourism has played an important role in the livelihood of many Caribbean nations, in Guyana and Suriname, as in Trinidad and Tobago, the development of the nations oil wealth is key to the national economy and plans for development.

In Guyana, the discovery of at least 8 billion barrels of recoverable oil, whose commercial production came on-line in 2020, has begun to transform what was once one of the Caribbean basins poorest countries into what is expected to be one of its wealthiest. By 2025, according to the IMF, Guyanas per capita GDP is set to pass $15,000, a four-fold jump in just a decade.

Guyana is also an important success story for the United States. During 2018-2019, as political actors within the country positioned themselves to control the nations expected oil bonanza, the U.S. gained an important, if unexpected friend. Standing for principle, it pressured the Partnership for National Unity (APNU) government of David Granger, with which it had had positive relations, to respect elections called for under the Guyanese constitution, and to honor their results, although the ultimate result was APNUs defeat by the Peoples Progressive Party (PPP), with whom U.S. relations had previously been difficult.

The principled U.S. posture opened a door for the PPP to overcome mistrust of the U.S. rooted in a perceived U.S. historic role in the exclusion of PPP founding father Cheddi Jagan from power. In the process, the U.S. gained an important partner in the new PPP government of Irfaan Ali, which has supported Washington in the region on issues from Venezuela and Cuba to restraint in its dealings with the PRC, even as oil wealth began to transform the country.

The strategic importance of Guyana and its friendship with the United States is magnified by the advance of China in the Caribbean. China National Corporation for Exploration and Development of Oil and Gas (CNODC) has a 30 percent stake in the consortium developing the Stabroek Block. China-based companies such as Huawei and China Harbour are well established in the country, with longstanding relationships with the current government. As in other parts of the Caribbean, China has long donated needed equipment to the Guyana Defense Force and police, bringing their senior leaders to China for training and goodwill-building institutional visits.

It is thus remarkable that there has been no serious progress on projects in Guyana by the Development Finance Corporation, designed largely to provide vulnerable countries an alternative to predatory Chinese economic projects. One likely reason is that Guyanas oil-driven miracle is inconveniently out of step with the all green energy framework driving concepts within the left in both the Biden administration and Capitol Hill.

While the image of gentle sea breezes and sun-drenched Caribbean islands makes wind and solar power seem a reasonable solution for Caribbean development, Guyanas example highlights how overzealous application of environmental piety as a policy filter disrespects Caribbean diversity, with respect to the composition of its economies, the needs of its peoples and the strategic imperatives of Chinas advance. The United States can and should pursue endeavors that support environmentally friendly energy in the countries and situations where they make sense, but not by expecting our partners to set aside their best short-term hope for economic development because it does not align with Washingtons current environmental piety.

However much the Ali government has sought, in good faith, to accommodate the U.S., It is unrealistic and arrogant to presume that Guyana would halt its dramatic and long-anticipated economic transformation mid-course, relegating itself to marginally productive sugar and rice farming while awaiting vague promises of alternative future green development options on the scale of its oil. The rapid rise in expected GDP per capita after decades of grinding poverty means Guyana is ready to seize the moment. For Guyana, the hypocrisy is deepened because the alternatives for a Guyana condemned to near-term poverty, including bauxite, gold mining and the timber industry, are even more damaging for the environment.

Despite the present governments goodwill toward the U.S., if Washington refuses to work with Guyana because its economic miracle is based on oil, the most likely reaction of its leadership will be to shrug and work with the Chinese, unnecessarily deepening the influence of China in the country and the Caribbean and increasing potential governance problems. The U.S. has only to look to Guyanas neighbor Venezuela, where state-owned PDVSA has China as its most important creditor.

Evan Ellis is Latin America studies professor with the U.S. Army War College Strategic Studies Institute.

Ryan C. Berg is senior fellow in the Americas Program at the Center for Strategic and International Studies.

Kristie Pellecchia is principal of Pellecchia International, an advisory firm focused on capital markets, policy and partnerships.

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China reminds us why the Caribbean is vital to US strategic interests | TheHill - The Hill

Hazy conditions are expected over the Cayman Islands Monday brought about by lingering Sahara dust, the National Weather Service said in its latest forecast.

NWS said Cayman can expect light to moderate winds, and seas will continue across our area for the next 24 hours as a tropical wave moves over the western Caribbean.

Sahara dust over the Caribbean will contribute to hazy conditions. Radar images show isolated showers in and around the Cayman area moving towards the northwest, the weather report added.

Mondays forecast calls for partly cloudy skies with a 30% chance of showers, with temperatures rising into the upper 80s Fahrenheit.

Winds will be southeast at 10 to 15 knots. Seas will be slight to moderate, with wave heights of 2 to 4 feet.

Conditions tonight call for partly cloudy skies with a 30% chance of showers.

Temperatures will fall to the upper 70s.

Winds will be east to southeast at 5 to 10 knots. Seas will be slight with wave heights of 1 to 3 feet.

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Hazy conditions expected as Sahara dust lingers over Caribbean - Cayman Compass

The Dutch Caribbean island of Bonaire is back.

The southern Caribbean destination has welcomed back flights from the United States, with the return this week of both American Airlines and Delta Air Lines.

Its the first time American carriers have flown to bonaire in more than 15 months, with service from Miami on American Airlines and from Atlanta on Delta Air Lines.

So what do travelers need to know?

Travelers must take a PCR test within 72 hours before arrival and take a rapid antigen test within 24 hours of arrival.

Alternatively, you can take the PCR test within 72 hours and then take an antigen test upon arrival in Bonaire (insisted of the 24-hour antigen test before arrival).

Either way, Children younger than 13 dont need to take a test before arrival or fill out a health declaration.

Travelers additionally need to fill out a health form (you can find it here).

So whats open?

The vast majority of hotel properties and eateries are back and operating in Bonaire, from hip beach resorts like Delfins to the luxe Harbour Village and popular dive-focused hotels like Buddy Dive (which just unveiled a new-look restaurant).

And yes, you can even go landsailing in Bonaire.

Bonaire has also announced new program called Bonaire Misses You, which includes discounts on everything from accommodations and car rentals to diving and dining.

More than 50 island partners have joined the program (You can find more here).

Even better? Travelers who stay at a Bonaire Misses You hotel get a welcome drink made with Bonaires popular Rom Rincon.

For more, visit Bonaire.

CJ

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The Island of Bonaire Is Back Caribbean Journal - Caribbean Journal

by Deodat Maharaj, Executive Director Caribbean Export Development Agency

Deodat Maharaj Executive Director of the Caribbean Export Development Agency

[BRIDGETOWN, Barbados] COVID-19 continues to wreak havoc in 2021. BBC hasreportedthat as of1stof February2021, more than100 million people have been infected with the virus. 2.2million people have diedacross nearly 200 countries. Thereare still over382,000new cases every day.Although both rich and poor countries have faced the full wrath of thepandemic,the difference is,the developed countriesare buffered by their wealthenabling themtorecover faster than anyone else.

On the other hand, we in the Caribbean continue to take a battering. Much like our shorelines during a hurricane. But,unlike a Hurricane Irma or Maria,which created unprecedented destruction in a matter of hours in 2017,with COVID-19, soon it will be almost one year thatthis pandemic has been inflictingcontinuoushardship onthelives and livelihoodsof our people.

Caribbean countries have largely managed well from a public health perspective.However, on the economic side, notwithstanding best efforts, the impact has been harsh.Tourism as the mainstay of the regions economyhadseenrecordtourist arrivalsin 2019of 31.5million stayover visitors. It is now a mere trickle.Given that tourism accounts forbetween 34 and 48 percent of totalGDP in countriessuch asThe Bahamas, Barbados, and Jamaica. Theeffecthas been massive.

Looking ahead,it is not all doom and gloom. Wehave a unique opportunity to press the reset button onourdevelopment agenda with businessbecominga keypartner on the path to recoveryand resilience. To achieve this,Caribbean countriesfirstlyrequire a sustained and forensic focusto createtheenabling environment for business to flourish.The World BanksEase of Doing BusinessReport2020ranksmostCaribbean countries in the bottom half of countries globally. The exceptions are Jamaica and St Lucia whichareranked at71 and93respectively.

Caribbean countriescan and must do better. There is no prize for second place in this increasingly competitive world.Wemust accelerate efforts to improve the ease of doing business,including the establishment of special purpose unitswith the exclusive responsibilityforbreaking down of barriers to doing businessandfast-trackingimplementation ofhighprioritypolicies.We also need to look at other experiences. Mauritius isasmall island faced with similar challenges like the ones we have. Nonetheless, they have consistently improved in their ease of doing business ranking. And, in the same2020World BankReport wasranked 13 in the world. This is higher than Australia,Canadaand Germany.WecancertainlylearnfromMauritius.

Secondly and closelyconnected to the ease of doing business is the imperative of attracting foreign direct investment to generate jobs,growthand prosperity.ThoughCaribbean countries have been makingconcertedefforts to attract foreign direct investment, the results have been mixed.There areindividual success stories including in the natural resourcerichcountrieslike Trinidad and Tobago and Guyanaas well as in the tourism sector. However,we are not attracting foreign direct investment on the scale required to achievethe creation ofmuch needed jobsand generate inclusive growth.

Like everywhere else,COVID-19 has accentuated thechallenge of attracting investment. TheEconomic Commissionfor Latin America and the Caribbean4had projected a decline in foreign direct investment to Latin America and the Caribbean in 2020by about50%. With many economies across the Region ina state ofprolonged shutdown,the downward investment trend for 2021 is expected to be even more precipitous.

Newstrategies and approaches are requiredto bring investment to our shores. These include proposingprojects that are regional,wheremore than one countrycan be packagedto an investor.There is strength in numbers.Caribbean Export has already started working to strengthen and improve the Regions capacitiesto attractforeign direct investment. Itsupportsthe Caribbean Association of Investment Promotion Agencies(CAIPA)to increasecollaboration amongnationalinvestment promotion agencies.Also,Caribbean Exportinconcertwith CAIPA has identified strategic sectors for targeting such asagrotechnology; businessprocess outsourcing;renewableenergy; andbiotechnology.

Thirdly, weneed toramp upsupport to micro, small and medium sized businesses. These businessesare the lifeblood oflocal economies.They need to beinnovative, agile and leveragetheopportunities provided by digitalization.Going forward, a package of support is required combining know-how,access to financeandinnovation.

Caribbean Exportprovidesfinancialsupport to firms through its Direct Assistance Grants Schemeand Direct Support Grants Programmewith funding from the European Union.These grantsassist regional firms tomeet the financial challenges brought on by thepandemic. It also helpsbuild their competitiveness and export capacity. Caribbean Export isalsoproviding direct technical assistance to firms.Much more needs to be done.

Finally, regional integrationisindispensable.Simply put,as individual states, ourpopulations and markets are too small in this vast global marketplace. Therefore, actingindependently or singularly is no longer an option.Working collectively is the only way.Building trade, investment and overall business relationships outside the English-speaking Caribbean is also critical.Thework of Caribbean Exportin bringingthe CARICOM countries and the Dominican Republic together is a good example which must be supported.

In summary, creating an enabling environment for business to flourish, adopting new approaches to attracting foreign direct investment is vital. In addition, supportingenterprises at the local level are all vital to fast track COVID-19 recovery. Caribbean Export as the lead agency for private sector developmentin the Region is committed to this agenda to help create jobs,growthand prosperity for our people.

Deodat Maharaj is the Executive Director of the Caribbean Export Development Agency. Deodat can be reached at:dmaharaj@carib-export.com(Twitter: @deodat_maharaj)

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OpEd: Fast-Tracking Caribbean COVID-19 Recovery and Resilience - South Florida Caribbean News

Bridgetown, Barbados, 1 February, 2021 - A new initiative to support Latin America and the Caribbean in the transition to a circular economy as part of the COVID-19 recovery was launched today.

The Regional Coalition on Circular Economy was announced during a virtual side event at the XXII Meeting of the Forum of Ministers of Environment of the region, hosted by Barbados and the United Nations Environmental Programme (UNEP).

The Coalition will support access to financing by governments and the private sector, with special emphasis on small and medium enterprises (SMEs), in order to promote resource mobilization for innovation and the implementation of specific projects in the region.

Coordinated by UNEP, the Coalition will be led by a steering committee composed of four high-level government representatives on a rotating basis, starting with Colombia, Costa Rica, the Dominican Republic and Per for the 2021-2022 period.

As extracting, wasting and doing business as usual can no longer be supported by the planet, it is key to build a common regional vision on circular economy. The Coalition we are launching today will help precisely to do that and to implement concrete and measurable practices, said Carlos Correa, Minister of Environment and Sustainable Development of Colombia and Chair of the Coalition.

Correa participated in the side event along with Mariano Castro, Vice Minister of Environmental Management of the Ministry of the Environment of Peru, Rolando Castro, Vice Minister of Energy and Environmental Quality of the Ministry of Environment and Energy of Costa Rica, and Walter Verri, Undersecretary of the Ministry of Industry, Energy and Mining and Uruguay. .

A circular economy is a resilient, diverse and inclusive economic model that creates opportunities for a sustainable growth that moves away from a take, make, waste mentality. It fosters long-term economic productivity and green jobs, while tackling global challenges like climate change, pollution and biodiversity loss.

The initiative will count on eight permanent strategic partners: the Climate Technology Centre & Network (CTCN), the Ellen MacArthur Foundation, the Inter-American Development Bank (IDB), the Konrad Adenauer Foundation (KAS), the Platform for Accelerating the Circular Economy Coalition (PACE), the United Nations Industrial Development Organization (UNIDO), the World Economic Forum (WEF) and UNEP.

Driven by eco-design, a circular economy eliminates waste and pollution, keeps products and materials in use, and regenerates natural systems. Adopting these principles can reduce the use of raw materials by up to 99%, contributing to protect biodiversity, according to UNEPs International Resource Panel.

While the current climate discussions focus on switching to renewable energy and energy efficiency matters, which will tackle 55% of the total GHG emissions, circular economy can help address the remaining overlooked 45%, which are generated by the way we make and use products and the way we produce food, according to the Ellen MacArthur Foundation.

The Coalition aims to implement a circular economy approach through collaboration between governments, businesses, and society as a whole.

The creation of this coalition reaffirms the regions commitment to the implementation of the 2030 Agenda, with special emphasis on SDG 12, Sustainable Consumption and Production, through the promotion of innovation, sustainable infrastructure, and an inclusive and circular economy, said Leo Heileman, UNEP Regional Director in Latin America and the Caribbean.

Acknowledging that unsustainable consumption and production patterns are the root cause of the three planetary crises we face todayclimate change, pollution and biodiversity loss, we have a unique opportunity to rethink our linear economy and reshape our unsustainable consumption and production patterns, he added.

NOTES TO EDITORS

About the United Nations Environment Programme (UNEP)

UNEP is the leading global voice on the environment. It provides leadership and encourages partnership in caring for the environment by inspiring, informing and enabling nations and peoples to improve their quality of life without compromising that of future generations.

For more information, please contact:

Regional Communication Unit for Latin America and the Caribbean, UN Environment Programme.

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Circular Economy Coalition launched for Latin America and the Caribbean - UN Environment

It is wintertime and it is cold but nothing that a warm cup of coffee cant cure.

When it comes to flavor and blend, coffee enthusiasts around the world choose the aromatic flavors of coffee beans grown in the Caribbean. Islands like Jamaica, Dominican Republic, Haiti and Puerto Rico are the largest producers of coffee in the Caribbean region.

Those islands are blessed with beautiful mountainous areas where the air is cool, the soil is rich and there is no shortage of water because it rains frequently. That combination is a gift from natures bounty because it is perfect for coffee farmers. And the plants thrive.

Some would argue that there are no differences when it comes to taste and flavor of a nice hot cup of coffee coffee is coffee. This is not so for experienced coffee connoisseurs and seasoned coffee drinkers who can pick the flavor they love from among hundreds of other flavors.

The coffee produced in Jamaicas Blue Mountains, for instance, is monitored by Jamaicas Coffee Industry Board to ensure that the quality of Blue Mountain brand is consistently superior. The Blue Mountains are Jamaicas tallest, with elevations of 7,402 feet. Jamaicas Blue Mountain coffee has a refined and mild taste with a pleasant creamy sweetness yet subtle bitterness.

To demonstrate the wide reach of these coffees, one testimonial to the Blue Mountain Brand came from a soldier stationed in Afghanistan. The devoted coffee drinker said that making a pot of Blue Mountain coffee makes the soldiers lives so much better because it keeps their minds from troubling issues of the day.

In the Dominican Republic, the most popular coffee brand is Santo Domingo, which is grown mostly in the Pico Duarte mountains. Those mountains are the highest in the Caribbean, over 10,000 feet high. Many coffee lovers have described the medium-roasted Santo Domingo coffee beans as having a combination of flavors including a fruity taste that is like combining berries and citrus. Others have described the taste as nut-toned and chocolatey, which explains why the beans natural subtle sweetness yet moderate light acidity earns the label of a full-body taste.

Haitis popular Rebo Coffee also has its own distinctive taste. Many people say it has a chocolatey taste combined with a fruity flavor. The coffee was first cultivated in 1734 in Haiti in a place then known as Santo Domingue.

Yaucono is the main coffee brand of Puerto Rico. Yaucono is said to have a chocolate and caramel flavor. The distinct difference of this coffee is that it has no bitterness. The flavor combination is usually described as smooth. Coffee farms are located all over the island in areas between 2,400 and 2,780 feet in altitude.

Most coffee produced in Jamaica, Haiti and Dominican Republic is packaged for export to the United States and Europe. In the U.S., coffee shops, cafes and convenience stores such as Wawa, McDonalds, Dunkin donuts and Starbucks offer a wide array of coffee options.

Starbucks main focus is coffee. They offer more extensive and sophisticated types of coffees: brewed coffees, clover brewed, cappuccinos, flat whites, lattes, macchiatos and mochas. Wawa offers a lot more than coffee, and their coffees are more basic, such as mild roast, medium roast, bold roast and a limited offering of cappuccinos and lattes. Dunkins main product is doughnuts, complemented by Americano coffees, lattes, mochas and macchiatos.

Today, coffees and all variations of coffee (lattes, macchiatos, hot or iced) are mainstream from the East Coast to the West Coast. Barista (coffee bartender) is the buzz word for a person who creates and serves a concoction requested by patrons. I can recall my grandmother creating her own recipe for a combined cocoa and coffee drink, everything fresh from the tree. It was delicious!

Punxsutawney Phil has seen his shadow and we are in for a lengthy winter, so next time you feel the urge for a cup of coffee, try one of those Caribbean coffees. It may transport you to a warm sunny beach somewhere in the Caribbean.

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Caribbean Currents: Coffee is another favorite flavor of the islands - The Philadelphia Tribune

Puerto Rico has always existed on the fringe of American society. Not a state although many argue it should be the Connecticut-sized tropical island is an outlier. A commonwealth. A territory. But when, say, the biggest NNW swell of the season stampedes toward the Greater Antilles all juiced up by 50-foot seas and 65-knot winds, Puerto Rico becomes the boss dog of the boneyard. The Hawaii of the Atlantic. The best thing American surfings got going this side of Death Valley. (And the likely destination where the ONeill Regional Wave of the Winter: Caribbean could be won. More info.)

Mikey Wright, masochistic and marvelous at a Puerto Rican slab. Video: Darren Muschett

Low pressure pushed off the East Coast last week, tapping into the warm Gulf Stream waters and rapidly intensifying into a potent, hurricane-force low last Thursday, explains Surflines Mike Watson. While the storm did track pretty quickly off into the Atlantic, hurricane-force winds on the west side of the storm were aimed right at Puerto Rico and the Caribbean.

Whens the Next XL Swell? Rincon | North Coast, Puerto Rico | Barbados

Tres Palmas was still chucking em on Sunday. Photo: Micah Weaver

On Saturday morning, January 30th, PR was already on the cook from this monster whose origins could be traced all the way back to the U.S. West Coast a week earlier. Resident freak waves like Gas Chambers had the size but not the consistency, and the trade winds were already having their way with the more coveted zones. This sent most of the top dogs scurrying to PRs most dependable big-wave joint, Tres Palmas, where Rincon photographer Darren Muschett graciously kept us in the loop for the next two days:

Rio Donaldson, detonation negotiation somewhere in Puerto Rico. Photo: Alex Hayes

Saturday, 10:30am: Solid 15 faces coming through for Wesley Toth and a few unknown riders 11:42am: Hopefully it picks up a bit more and gets a little steeper once the tide drops. Brian Toth said its not happening anywhere up his way [Isabela], so hes heading down to surf Tres now Sunday, 8:53am: Miguel Canals caught the wave of the morning at Tres Palmas. Miguel is a local legend. He works for NOAA doing Rincn buoy report data and is a marine science professor at Mayaguez University 2:36pm: Brian Toth, Craig Prothers, Carlos Cabrero and Leif Engstrom are out there 11:56am: Tres is still firing. Wind went a little more to NE, so its cleaner, more offshore. Leif, Carlos, Wesley and a few unknown surfers are out. Some cleanup sets

Its been a really fun winter for medium-size surf, says Montauk/PR split-resident, Leif Engstrom. I cant tell you a week where we havent seen at least one head-high day. But this swell was something special. Vid: Chase Walker

Watch Live Cam Streams from Puerto Rico: Marias | Puntas | Jobos

A few years ago, Wesley Toth shied away from professional surfing and pursued a career in veterinary medicine instead. Wise choice. And apparently, his surfing hasnt suffered one bit. Wesley was one of the standouts at Tres this weekend. Photo: Darren Muschett

Know before you go

The swells been insane, so much fun! Wesley told us on Tuesday evening. And its still pumping! I need a massage. Photo: Jorgito Rivera

The swell filled in on Saturday and held strong on Sunday for the Caribbean, Watson continues. Unfortunately, the strong low brought a cold front near the islands and strong NE/ENE winds along with it. Nonetheless, Puerto Ricos premier big-wave spot, Tres Palmas, was able to handle these winds.

Samantha Sibley. Photo: Alex Hayes

By noon on Sunday, reports from other spots started circulating as the swell continued to pulse. Gas Chambers sorted itself out; in fact, according to some sources, it was the first time the place has done its thing since Hurricane Maria (2017). Meanwhile, a smattering of pasty East Coast surfers did their best to blend in with well-bronzed local aces at some decidedly unmentionable reefbreaks. Vans teamrider/Weird Waves host Dylan Graves didnt hesitate to make the trip back home. Saffa pro Shane Sykes made the trip, as well. Even Aussie madman Mikey Wright, who was last seen charging an Oahu outer reef during Super Swell Saturday, seemingly sprung out of thin air to put on a show at Aguadillas most notorious righthand slab. He got some proper doughnuts, as well. And if he hangs around the islands long enough or, even better, decides to sample the blizzard bombs of the Northeast Wright can expect a bakers dozen more.

High-Res Wind Forecast for Puerto Rico

Dylan Graves actually made this wave watch closely as he pulls out the back. Vid: Darren Muschett

We continue to see additional surf from a secondary, trailing low-pressure system early this week, Watson finishes. Although surf heights trend away from the survival-mode we saw this weekend toward a more rippable size heading into the middle of the week.

Same island, entirely different vibe. Photo: Babby Quiones

No matter how shallow you think this West Coast Barbados spot is, trust us, its shallower. Ihave a bunch of cuts everywhere,all fire-coral paper slits, explained Josh Burke, who traded tubes with friends likeJordan Heaselgrave, pictured here. Weeach probably hit the reef 50 times in the last two days.My brother got slammed, too, luckily he was wearing a helmet. Photo: Casper Rodriguez

Its been a great two days learning about the different waves on the west side, Josh Burke continued. I really wish that coast got swell more often. Vid: Niall Thomas

As talented as he is eccentric, Hector Santa Maria was on his own trip, as usual. Ever the beacon of positivity, Hector said,So grateful to see everyone smiling and enjoying our beautiful island. Photo: Micah Weaver

Hector Santa Maria and Angel Alvarez express themselves. Vid: Jerrys Gallery

I was just getting beatings mostly, Dylan Graves said, humbly. Maybe talk to the other boys [laughs]. Photo: Jorgito Rivera

Nico Moreda, limber and locked inside one of his beloved secret spots. Photo: Jorge Figueroa

Underground charger Jesse Prothers emerged triumphantly to wrangle one of the biggest sets of the swell at Tres Palmas. Photo: Darren Muschett

Its my first time in PR and Im so stoked to be seeing and scoring all the different waves around here, said visiting Saffa pro Shane Sykes. Everyone is super welcoming and amped to have you with them in the lineup. Its been an insane experience!Vid: Alex Hayes

This slab is not called the Gringo Eater, but wouldnt it be cool if it was? Photo: Jorgito Rivera

Max Torres, Tres Palmas. Photo: Jorgito Rivera

Detailed Forecast Analysis: Puerto Rico | Barbados

SWELL SIGNATURE:Storm Location and Movement:954mb low tracking through the west-central AtlanticStorm Wind: Satellite observed 70kt hurricane-force windsStorm Seas:Satellite observed 52 seasSwell Travel Time: Two days to Puerto Rico, 2.5 days for islands to the eastSwell Height, Period and Direction: Rincon nearshore buoy recorded 10 at 14s NNW swell on Saturday afternoon

Continued here:

Biggest Swell of the Season Kisses the Caribbean - Surfline.com Surf News

Cruise ships, over the last few decades, havent just grown in number, but also in size. Today's biggest ships are nearly three times bigger than the 1988-built Sovereign of the Seas, considered the worlds first mega cruise ship.

1. Symphony of the Seas (Royal Caribbean International)

Tonnage: 227,625 tonsCapacity: 5,400 passengers Built: 2018Length: 362.1 metersBeam: 47.4 metersSailing regions in 2021: Caribbean

2. Harmony of the Seas (Royal Caribbean International)

Tonnage: 227,625 tonsCapacity: 5,400 passengers Built: 2016Length: 362.1 metersBeam: 47.4 metersSailing regions in 2021: Caribbean and Mediterranean

3. Allure of the Seas (Royal Caribbean International)

Tonnage: 220,000 tonsCapacity: 5,400 passengers Built: 2010Length: 362 metersBeam: 47 metersSailing regions in 2021: Caribbean

4. Oasis of the Seas (Royal Caribbean International)

Tonnage: 220,000 tonsCapacity: 5,400 passengers Built: 2008Length: 361.6 metersBeam: 47 metersSailing regions in 2021: Caribbean, Bahamas, and East Coast

5. Mardi Gras (Carnival Cruise Line)

Tonnage: 183,900Capacity: 5,200 passengers Built: 2021Length: 337 metersBeam: 42 meters

6. Iona (P&O Cruises)

Tonnage: 183,900 tonsCapacity: 5,200 passengers Built: 2020Length: 337 metersBeam: 42 metersSailing regions in 2021: Northern Europe and the Canaries

7. AIDAnova (AIDA Cruises)

Tonnage: 183,900 tonsCapacity: 5,000 passengers Built: 2018Length: 337 metersBeam: 42 metersSailing regions in 2021: Mediterranean and the Canaries

8. Costa Smeralda (Costa Crociere)

Tonnage: 182,700 tonsCapacity: 5,224 passengers Built: 2019Length: 337 metersBeam: 42 metersSailing regions in 2021: Mediterranean

9. MSC Grandiosa (MSC Crociere)

Tonnage: 177,100 tons Capacity: 4,888 passengers Built: 2019Length: 331 metersBeam: 43 metersSailing regions in 2021: Mediterranean

10. Spectrum of the Seas (Royal Caribbean International)

Tonnage: 168,666 tons Capacity: 4,100 passengers Built: 2019Length: 347 metersBeam: 41.4 metersSailing regions in 2021: China and Southeast Asia

Coming Soon

The ranking is slated for major changes in the next few years, with large cruise ships entering service for several brands.

1. Wonder of the Seas (Royal Caribbean International)

Tonnage: 227,625 tons Capacity: 5,448 passengers Built: 2022Length: 362.1 metersBeam: 47.4 meters

2. Global Dream (Genting Cruise Lines/Dream Cruises)

Tonnage: 208,000 tons Capacity: 5,000 passengers Built: 2022Length: 342 metersBeam: 46.4 meters

3. MSC World Europa (MSC Crociere)

Tonnage: 205,700 tons Capacity: 5,400 passengers Built: 2022Length: 330 metersBeam: 47 meters

4. Icon Class I (Royal Caribbean International)

Tonnage: 200,000Capacity: 5,000 passengers Built: 2022Length: TBDBeam: TBD

View original post here:

The World's 10 Biggest Cruise Ships - Cruise Industry News

This story is part of an ongoing series in honor of Black History Month on the diversity, roots and evolution of Black cooking and cuisine in America.

When you think of Caribbean food, what do you think of? Jerk chicken? Beef patties? Plantains, perhaps? If thats the case, youre not wrong. But the culture and the food of the dozens of countries and thousands of islands within the Caribbean Sea is remarkably diverse and encompasses so much more than that.

Caribbean food is a reflection of its Indigineous, African and colonial roots. Beginning in the 15th century, islands of the Caribbean were colonized by the Spanish, Dutch, French and English, who in turn brought enslaved people from West Africa to work the sugar cane plantations. Immigrants from across Asia, particularly China and India, and the Middle East also began to occupy the region. The culinary traditions from these cultures mingled across the islands and resulted in a multitude of regional cuisines.

That melange and continued evolution of Caribbean cuisine is showcased by married couple Ria and Kevol Graham of Williamsburgs KOKOMO.

A lot of people don't know just how diverse the Caribbean can be. There are a lot of cultures that kind of became a melting pot similar to New York, says Ria, who is Trinidadian. Where it's really expressed is through the food. We try to reflect that in the restaurant by making it as diverse as we can in comparison to the actual Caribbean. We wanted to reflect that and educate people that it isn't just an Afro culture going on there, there are many cultures that are embodied in everything that we do as West Indians.

One example of the diverse origins of what is now regional cuisine is the Jamaican dish saltfish and ackee. In fact, saltfish and ackee is the national dish of Jamaica, but neither of the main components of this dish are native to the island.

Ackee is a tropical fruit that was brought to the West Indies from West Africa during the 18th century. It now grows across Jamaica, and once the fruit opens up, its harvested, canned and sold across the island as well as exported.

Then there is saltfish. Also known as bacalao or salted cod, saltfish hails from Europe and was originally brought to the Carribean because it was heavily preserved and lasted well on long ship rides. Cod cannot be found in the warm waters of the Caribbean, so the ingredient must still be imported from the North Atlantic.

Today, these two ingredients from different parts of the world make up a signature dish of the country that is indicative of the history and flavors of the Caribbean especially when they're cooked together with bell pepper, onion, tomato, and, of course, some signature heat courtesy of a Scotch bonnet pepper.

Bacalao is very popular in the Latino-Caribbean culture, in Puerto Rico and the Dominican Republic. In Jamaica, one of our most popular dishes is bacalao, but we call it saltfish. So, that's how we tie those cultures together, says Kevol. Indeed, the national dish of St. Lucia is green fig and saltfish made with green bananas, not figs while Trinidadians enjoy saltfish bujol, a vibrant salad made with rehydrated saltfish.

Saltfish and ackee, as well as Caribbean food at large, is continuing its evolution on U.S. shores. At KOKOMO, the Grahams serve their ackee on a flatbread and bring in some of the Carribbeans Latin influences. Instead of saltfish, we did grilled shrimp, which is served with a tomato confit and a Scotch bonnet cilantro sauce, which is bringing in the Hispanic heritage that we have throughout the Caribbean, says Ria. The flatbreads are also a nod to the restaurants location in Williamsburg, Brooklyn, and the pizza culture in New York City.

We figured out a way to combine all different influences that come to the Caribbean and combine that with the flatbread, which came out amazing, says Ria. For instance, oxtail is one of the most popular dishes in Jamaica, and we put that on flatbread with some fried onions and tomato confit. Another example is our rasta pasta flatbread. It's got penne pasta and alfredo, but it's mixed in with jerk seasoning, which gives it a very powerful taste.

In addition to flatbreads, KOKOMO frequently plays with Caribbean staples on its menu, from an all-American burger with a guava sauce to Canadian salmon with yuca mash.

The curry, of course, also has a similar twist. We wouldn't feel like an authentic [Caribbean] restaurant without curry, says Kevol. But rather than going with a traditional curried goat, they instead swapped in lamb shank as a nod to the Middle Eastern vibe that we have going throughout the Caribbean.

Whether its oxtail on flatbreads, lamb curry or shrimp and ackee, Caribbean cooking both new and old is centered around one thing: love, which the Grahams emphasize is the core of their restaurant. The story of KOKOMO is an expression of our love for each other and love for the Caribbean, our love for culinary arts and our love of bringing people together, Kevol says.

And like a good love story, Caribbean food done right takes time. Braising meat to make it fall-off-the-bone tender and simmering sauces until the spices punch you in the face with their fragrances are integral elements of the cuisine, which KOKOMO respects in the kitchen.

We don't take shortcuts and try to elevate every dish here to make people feel like they're getting food they're familiar with but on another level or by pairing it with a different dish. That's how we stand out, Kevol says.

I think the Caribbean culture has been safe, he reflects. We want to change the narrative of how people view Caribbean food.

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At Brooklyn's KOKOMO, the Diversity and Harmony of Caribbean Food Are on Full Display - The Daily Meal

Originally domesticated in Latin America more than 5,000 years ago, sweet potatoes currently grow in more developing countries than any other root crop, with up to a million tonnes produced in the Caribbean per year (FAOSTAT, 2016). Identified as the fifth most important food crop in the developing world, and one of the main crops identified for Caribbean food security, sweet potatoes produce more biomass and nutrients per hectare than any other food crop. This superfood has immense potential to fuel Caribbean development, not only in the alleviation of food insecurity and as a nutrition crop but also from the perspective of climate adaptation and mitigation, and as a driver of economic development.

Sweet potatoes are able to grow in a variety of settings and conditions. Small and subsistence farmers have the ability to produce the crop on small parcels of marginal or inferior land without pricey inputs such as labour, fertilizers and irrigation allowing rural communities to take charge of their own production and food security. As sweet potatoes have gained importance as a strategic crop, many production systems have transitioned to larger, commercial-sized acreages.

The largest producers in the region are currently Jamaica (43,188 tonnes in 2019), Haiti (42,002 tonnes in 2019), St Vincent and the Grenadines (2,500 tonnes in 2019), Dominica (2,385 tonnes in 2019) and Barbados (2,093 tonnes in 2019). (FAOSTAT)

Sweet potato is conducive to sustainable growth, producing high yields per unit area of land with limited impact to air, water, land, soil or forests and can grow at both high and low altitudes, with a smaller environmental footprint than other staple crops. It easily adapts to harsh environmental conditions also making it a climate-resilient crop and provides environmental benefits with respect to climate change mitigation and soil health.

As a perennial, or crop that lives for 3 or more years, the sweet potato crop does not need frequent replanting or reseeding which means that it is not damaging to the soil and can grow in extremely dry conditions.

Raw Caribbean sweet potatoes

In 2020, Dr Angela Alleyne, Senior Lecturer in Biochemistry at the University of the West Indies (UWI), conducted research on 15 varieties of sweet potato across five Caribbean countries, and identified several drought-tolerant varieties under commercial production in Dominica (SDPW-01 and SRDY-DOM), Grenada (Cricket Gill and Hucky), Jamaica (Ganja and Fire on Land), and St. Lucia (SSLYY). These climate resilient varieties are an excellent choice for production as the region continues to experience more severe dry seasons.

Recently, the Up-lifter variety of sweet potato, in Jamaica, was also identified for its role in soil protection. Farmers have reported that within 10 weeks of planting, the crop covers the soil, preventing erosion.

Sweet potatoes present an excellent opportunity for food waste reduction most parts of the plant are edible, including leaves, roots, and vines. Regional processors have reported that between 30 and 50 per cent of production typically gets thrown away in processing, but with some creativity, this is avoidable.

An effective role for the underutilized parts of the sweet potato plant, for example, is in animal feed. Not only is sweet potato a nutritious option for animals, but studies have suggested that animals fed on high protein sweet potato vines produce less methane gas, helping to reduce the 220 pounds of harmful emissions that a single cow produces each year.

From a nutritional perspective, sweet potato is a super food. Sweet potatoes are rich in carbohydrates, micronutrients, antioxidants and fibre and produce more edible energy per hectare per day than wheat, rice or cassava. The leaves and shoots are good sources of vitamins A, C, and B (Riboflavin) and the flesh is one of the best food sources of beta carotene, a powerful antioxidant that the body can convert to vitamin A. Just 125 grams of sweet potato can meet the daily Vitamin A requirement of a preschool child, thus protecting that child from stunting and night blindness.

Globally rising food prices and reduced availability of staples such as cereals and grains has led the governments of the region to establish food and nutrition security goals to reduce reliance on imports, through import substitution with traditional staples, such as sweet potato.

Sweet potatos role as a strategic food crop was highlighted in Grenada, during COVID-19, when the population was at its most vulnerable.

What we have seen here at CARDI is a massive increase by farmers and home gardeners in sweet potato production, and this took place as a result of COVID-19, explained Reginald Andall, the Caribbean Agricultural Research and Development Institute (CARDI) representative to Grenada. People have taken it into their own hands to try to increase their local food production, and this is the first year in many years that we have seen such a great demand for sweet potato planting material.

According to Dr Greg Robin, Jamaica country representative of CARDI, there is an under-tapped income opportunity for regional producers, in that the Caribbean imported approximately $57.4 million worth of sweet potatoes in 2019. Trinidad and Tobago imported 393 tonnes of sweet potatoes during that year alone.

And at a consumer level, not only is sweet potato nutritious and delicious, but it is also affordable. In June 2014, a research team obtained the average prices and nutritional benefits of one hundred and fifty eight commonly consumed foods across six parishes in Jamaica, after which they were ranked. Sweet potato was found to be the cheapest food to make it into the top ten.

In the region, the root vegetable has been typically used in its primary state, either baked, boiled or fried, as an accompaniment to a protein, or as a key ingredient in traditional dishes such as sweet potato pie or Ducana, a dumpling or pudding made from sweet potato, grated coconut, sugar, flour, coconut milk, and/or water, raisins, ginger, grated nutmeg, salt and vanilla extract.

Sweet potato is the candy vegetable, says Barbadian Chef, Jason Howard. Its one of my favourite vegetables to cook with as it has the perfect texture and taste and is very versatile when transformed into a powder or liquid form.

6 hour roasted sweet potato with scotch bonnet confit, carrots, coconut stewed peas with stuffed ... [+] cabbage parcel and finished with a vegan jus, by Barbadian Chef, Jason Howard

Due to a growing health consciousness among Caribbean consumers there has been an emerging market for value added products made with sweet potato.

In recent years, agri-processers have begun to convert the crop into starch, flour, alcohol, confectionery, snacks, purees and thickening agents, nutraceuticals, animal feed, and other value added products.

In September 2020, it was announced that CARDI would be collaborating with the Food and Agriculture Organization (FAO) to set up a solar-energy drying project to produce flour from sweet potato in Grenada. That project is ongoing.

In September 2020, Onel Williams, owner of food services company Essential Goods and Services Trading Ltd, producers of the Nella's Foods JA brand, launched Nella's Tendaronis, Jamaicas first sweet potato pasta.

Onel Williams with Nella's Tenda Ronis, Jamaica's first sweet potato pasta

In Barbados, agri-food processor Carmetas transforms the succulent Bajan sweet potato into a variety of value added options including Carmetas Sweet Potato Flour, Carmetas Marion Sweet Potato Cookies and Carmetas Sweet Potato n Spice Sorbet.

Starch and flour processing from sweet potato has provided the opportunity to create new economic and employment activities for rural households, while adding nutritional value to local food systems. Repositioning sweet potato production and its potential for value-added products will optimize its food systems benefits to the region.

Sweet potato is the Caribbeans regenerative giant. It is adaptable to a wide range of uses, from food security crop to cash crop, from human nutrition to animal feed, from fresh food to processed products and as a strategic regenerative crop for the community, the economy and the environment.

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Sweet Potato Is The Caribbeans Regenerative Giant - Forbes

Air Canada said that, beginning Jan. 31, it is temporarily suspending flights to Mexican and Caribbean destinations for 90 days in response to ongoing COVID-19 concerns, particularly during the spring break period. The decision, designed to achieve an orderly reduction in service and minimize customer impact, was taken in collaboration with the Government of Canada following consultations.

"Air Canada believes a collaborative approach with the Government of Canada involving all air carriers is the best means to respond to the COVID-19 pandemic, especially given concerns around the variants of COVID-19 and travel during the spring break period. Through consultation, we have established an approach that will allow us to achieve an orderly reduction in service to these destinations that minimizes the impact on our customers and will support important public health goals to manage COVID-19. System-wide the incremental impact on Air Canada's cash burn is not material given the already reduced levels of passenger traffic resulting from COVID-19 and travel restrictions," said Calin Rovinescu, president and chief executive officer at Air Canada.

Following consultations with the federal government, Air Canada has agreed to suspend operations to 15 destinations beginning Jan. 31 until April 30. To help ensure Canadians are not stranded abroad, Air Canada plans to operate a number of one-way commercial flights from affected destinations after Jan. 31 in order to return customers at the suspended destinations to Canada.

Affected customers will be offered full refunds given the services are being suspended with no alternative available.

Suspended destinations include:

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Air Canada to Suspend Flights to the Caribbean and Mexico - AviationPros.com

by Sint Maarten Yacht Club 5 Feb 05:46 PST 6-7 February 2021

Racing a Regatta, it seems almost like a foreign activity these days, but not in Sint Maarten! 15 participants will compete in the third annual Caribbean Multihull Challenge this upcoming weekend, Feb 6 - 7 and it is bound to be exceptional.

Competitors will be racing in the first Caribbean Regatta of the season and the competition is looking top-notch. Racing will commence in Simpson Bay and participants will be navigating their boats through the crystal-clear waters surrounding Sint Maarten, in what looks to be a steady 20 knot breeze.

Entered for this year's Caribbean Multihull Challenge is a mix of hot racing machines, such as Todd Slyngstad's Nemo, a HH66, which will be up against the third-place winner of last year's Multihull 1 division Arawak, a Joubert-Nivelt Custom design, and the first-place winner of the multihull 2 division Tryst, a Dick Newick design.

Todd is no stranger to racing in Sint Maarten having competed in the first edition of the Caribbean Multihull Challenge in 2019 on Fujin. This boat, owned by his brother Greg Slyngstad, former Microsoft executive, was flying down the courses at double-figure boat speeds, so it came as no surprise that they took home the Most Worthy Performance Trophy. Let us see if Nemo finds a way to success this year! Local competitors Enola and Le Tri should not be underestimated and could very well be boats to watch in this class.

In the Multihull Cruising Class we find an eclectic group of competitors, including 3 Leopards: the 47-footer Seaduction, Spellbound a 45-foot Leopard and the Leopard 46 Aravilla, newly acquired by Dana Clark. Whereas Seaduction and Spellbound are skippered and owned by local sailing veterans Petro Jonker and Ian Martin, Dana Clark is bringing in local knowledge through the Kidz at Sea Program taking several students on board Aravilla.

While the Leopards will have a battle of their own, let's not forget about the other entries in the cruising class. Jetwave Avalon, owned by Andrew Morgan from Perth, Australia, is a Peter Wormwood Ocean 55, described by Andrew as "a big version of the Stiletto Small Racing Cat". Having spent the lockdown in the Caribbean he could not miss out on sailing the Caribbean Multihull Challenge in Sint Maarten. Another cat to appear on the line for the cruising class start is Jean-Michel Ricourt's Guimamalou.

New to the Caribbean Multihull Challenge are the F18s, better known in the Caribbean as the beach cats. With five entries they have their own class and will fly up and down Simpson Bay on lengthy windward leeward courses. You better set up your chair in Simpson Bay Beach because these sporty boats are spectacular to watch.

This year a lot of praise goes to the sponsors and supporters of the event. These challenging times make it difficult to organize anything, let alone an event of such magnitude.

"We always pride ourselves on our planning and organizational skills, but this year we just didn't know what to expect. Can people come, how many people can we expect, will people want to race, so many questions were not answered until the past couple of weeks. Praise goes to our terrific and loyal sponsors, Caribbean Multihulls, Moorings, Yacht Club Port de Plaisance and Oris who stuck with us through all the uncertainty and last-minute decision making. Divico and Amstel Bright are applauded for joining the sponsor pool this year and of course we can be most grateful for the Maritime School of the West Indies, Celine Charters and Zeebest for supporting us with the logistics. The Sint Maarten Yacht Club can be proud of having such great international and local support!" states General Manager, Michele Korteweg.

Racing will start this Saturday in Simpson Bay, this two-day event will finish on Sunday with a prize-giving at the Sint Maarten Yacht Club implementing proper COVID protocols.

More information at http://www.smyc.com/caribbean-multihull-challenge

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An exceptional weekend ahead for 15 entries of the 3rd Annual Caribbean Multihull Challenge - Sail World