關於 island in caribbean ，我們在網路上蒐集到這些相關的討論、資訊與評價

讓我為你介紹我帥氣忠誠的螢幕伴侶 "Uncle " 。🐎
這次拍攝可以盡情的騎馬奔馳絕對是當中的亮點之一。
我記得當我第一次跟導演見面時，他問我騎馬還可以嗎？因為我會有很多場騎馬的鏡頭，我非常興奮地告訴他，我小時候有的一大部分的時間都在練習騎馬。
我第一次騎馬時跟我父親一起光著身子騎馬，我那時已經兩歲了。�我11歲時從加勒比海搬回法國時媽媽很擔心我，因為在島嶼上可以每天享受大自然，然而突然要適應城市生活並不容易。一開始我根本不想要想穿鞋子！哈哈. 所以她每個週末和暑假都送我去一個牧場練習騎馬，在那裡我開始愛上了騎馬。
那裡是我的快樂天堂。在那我學習了如何與馬交流那是一種非常不可思議的感覺。
需要很多信任，耐心，同理心和尊重。
這裡有一些我們拍攝前訓練時的鏡頭。�他們都做得很棒！在幾堂課後可以表現的如此自然和自信是非常不容易的！特別是在很多人的拍攝現場，開闊的大自然環境中。
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我真的很鼓勵有孩子的家庭去牧場體驗一下。就像我剛說的， 孩子們可以從中學到很多東西，自信， 尊重， 耐心等等......及生活中其它非常重要的技能。
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今天晚上9點別忘了收看 斯卡羅 SEQALU：Formosa 1867
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I introduce you my handsome loyal partner on screen “Uncle”. 🐎
One of the highlights of that project was definitely to be able to ride a lot.
I remember when I first met with the director, he asked me if I would be comfortable riding a horse as I will have lot of scenes riding, and I was so excited to tell him that I spent a part of my childhood practicing horse back riding.
-�The first time I rode a horse bareback, I was 2 years old with my father. �After I moved back to France from Caribbean at 11, my mum was worry for me, it was not easy to leave my island where I would enjoy nature everyday and then adapt to the city life. I didn’t even want to wear shoes ! haha.�So she sent me every weekend and summer break to a ranch where I practiced and felt in love with horse back riding.
It was my happy place. Learning how to enter into communion with a horse is such an incredible feeling.
It’s a lot of trust, patience, empathy and respect.
Anyway, here are some shots of us training before filming. �They all did amazing! Being so natural and confident just after few lessons isn’t easy at all! Especially on a movie set, in nature, where you have so many people around.
-�I really encourage families with kids to go to a ranch and experience it. Kids can learn so much from it, as I’ve said, confidence, respect, patience.. so many feelings and skills important in life.
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See you tonight 9pm for two new episodes of Seqalu!

We list the most beautiful places on the island!

📸 dbimages / Alamy

The main island of Saint Vincent and the Grenadines is currently without clean water and electricity as the La Soufrière volcano continued to billow ash and smoke four days after its initial eruption on April 9.
https://focustaiwan.tw/politics/202104140022

Central America and Mexico are known for their diverse landscapes of mountains, deserts and beautiful beaches. Find out about seven unmissable experiences you should try in the region .

Adrenaline seekers make the 40-minute trek up Cerro Negro’s shadeless slopes to the smoking crater where they don coveralls and goggles, mount a wooden board and whizz down a steep incline of black ash to the bottom at speeds of 40-60mph (60-100 kph. One of the best places to practice volcano surfing in the world, Nicaragua’s Cerro Negro is a bucket-list must. For more adventures, visit: https://theculturetrip.com/central-america/nicaragua/articles/15-epic-places-in-nicaragua-you-should-visit/

Head to the Mexican town of San Juan de la Vega for the Exploding Hammer Festival, which takes place every February. It involves strapping home-made explosives to sledgehammers and smashing them into the ground. It can be quite dangerous, so don’t get too close! If Mexico takes your fancy, head to: https://theculturetrip.com/north-america/mexico/articles/20-photos-that-prove-mexico-is-the-most-beautiful-place-on-earth/

Rio Celeste is located in the Tenorio Volcano National Park in the Costa Rican province of Alajuela. In the past, visitors were allowed to swim in the river, but it is now prohibited within the park for safety reasons. While you may not be able to take a dip here, seeing this spectacular and surreal blue river is an absolute must when visiting this part of the country. Find out more about the river here: https://theculturetrip.com/central-america/costa-rica/articles/where-does-rio-celeste-get-its-magical-blue-color-from/

Before becoming the it destination of the travel bloggerati, Las Coloradas was just a sleepy fishing village on the Yucatán coast with a penchant for salt production that dated back to the Mayan period. The pink colour comes from the algae, plankton and brine shrimp that reside in the waters of Las Coloradas and become visible as the water evaporates under the beating Mexican sun. For more on Las Coloradas, visit: https://theculturetrip.com/north-america/mexico/articles/las-coloradas-a-guide-to-mexicos-magical-pink-lagoon/

The Sloth Sanctuary is located between Limon and Cahuita on the Caribbean coast of Costa Rica. The 320-acre (130-hectare) private nature reserve was previously called Aviarios del Caribe. You can get to the sanctuary via rental car, by taking a Sansa Airlines flight to Limon followed by a taxi ride, hopping on an Interbus via route Limon/Cahuita/Hone Creek/Puerto Viejo (let the driver know you are going to the sanctuary and you can get dropped off right at the gate), or by hiring a private shuttle van. If the Sloth Sanctuary piques your interest, check out: https://theculturetrip.com/central-america/costa-rica/articles/guide-to-costa-ricas-sloth-sanctuary/

Stay on a private island in this Airbnb in Belize. Search for Little Peter Oasis and have your own personal bungalow, floating on the Caribbean Sea. You can snorkel in the nearby reef or go parasailing, and there’s even a helipad that doubles as a putting green. Discover more islands in Central America at: https://theculturetrip.com/central-america/costa-rica/articles/11-secret-islands-in-central-america-that-you-never-knew-existed/

Close to Cancún there is an entire underwater museum to be discovered that many people have never heard of, and it has a mission beyond just the enjoyment of divers. Launched in 2009, this impressive feat of both imagination and engineering includes more than 500 life-size sculptures that are accessible from three separate points in Quintana Roo: Isla Mujeres, Cancún and Punta Nizuc. For further information, dive into: https://theculturetrip.com/north-america/mexico/articles/you-have-to-see-mexicos-incredible-underwater-museum/

Discover more about Central America and start your wishlist here: https://culturetrip.travel/CentralAmerica

To get more Culture Trip visit:
https://www.culturetrip.com
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?Credits:

Las Coloradas, Mexico
https://www.youtube.com/channel/UCjt870P77YMmgNbSsxB0p3w
https://www.youtube.com/channel/UCWRJZ5H4uowgn4-290qQ4Mw

Limon, Costa Rica
http://www.slothsanctuary.com/

Malpaisillo, Nicaragua
https://www.volcanodaynicaragua.com/

San Juan de la Vega, Mexico
https://www.youtube.com/user/friskyb

Malpaisillo, Nicaragua
https://www.volcanodaynicaragua.com/

Little Peter Oasis, Belize
https://www.youtube.com/user/VideoVision360

Cancúun, Mexico
https://www.youtube.com/channel/UCNtASyjqXCASclS5Lh71v1Q

Instagram: Shayla @shaylaallan
Thomas @thom.as.allan
Seleena @vnmesesisi
Trinidad Drone by Richard Ramirez
Of course, there is still so much in Trinidad that I didn't see or ate. However, this trip's main purpose was to help create a better family reunion documentary that you will see in the next release!. You don't want to miss that one! Until next time, Trinidad! PS Shark and Bake is awesome.
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About Me: I'm Kyle Le and I used to live, travel, and eat in Vietnam and many Asian countries. I'm passionate about making videos and sharing my experiences and introducing people to the world. I've traveled everywhere in Vietnam, from Hanoi to Saigon - Far North, Central Highlands, Islands, and Deep Mekong Delta - I've visited there. In addition to 15+ countries from Indonesia to Thailand to Singapore, you'll find all of my food, tourist attractions, and daily life experiences discovering my roots in the motherland on this amazing journey right on this channel. So be sure to subscribe- for more videos and connect with me on social media below so you don't miss any adventures.
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Original Music by Antti Luode.
Filmed with a Panasonic G7 14-140mm. 15mm
Audio from a Rode Micro / Rode Link
Dji Spark http://www.easyshopdrone.com

Mofongo is an Afro- Puerto Rican dish with fried plantains as its main ingredient. Plantains are picked green and mashed with salt and water in a wooden pilón, a kitchen device also known as mortar and pestle. The object is to produce a tight ball of mashed plantains that would absorb the attending condiments and have either pork cracklings (Chicharrón) or bits of bacon inside. Most dressings and mixtures include broth, garlic, and olive oil. It is traditionally served with fried meat and chicken broth soup. Particular flavors result from variations that include vegetables, chicken, shrimp, beef, or octopus packed inside or around the plantain orb.

Mofongo evolved from fufu using African method with Spanish and Taíno ingredients. Plantains are most often used, but other starchy roots native to the island used by Taínos can also be used. Puerto Ricans have an obsession with fried food known collectively as cuchifrito in New York City and Kiosks in Puerto Rico. The usage of Spanish ingredients such as pork, garlic, broth, and olive oil together is heavily used in Puerto Rican cuisine. Staple dishes such as arroz con gandules, alcapurria, pasteles, habichuelas, recaíto, arroz junto and many other dishes all include garlic, pork, olive oil, and broth. The method of frying comes from the African side and is heavily used more than anyplace in the Caribbean. Broth is often made with chicken and sofrito. Sofrito is made with Spanish and Taíno fruits, vegetables, and herbs.

In Cuba, Mofongo is called Machuquillo "por la acción de machucar el plátano en el mortero" (because of the task of mashing the plantains in the mortar). The plantains are not fried but boiled. Machuquillo is often garnished with parsley and served with roasted pork or chicken.
During the 1960s many Dominicans who feared the dictatorship of Rafael Trujillo fled to Puerto Rico and New York City. Mofongo caught on quickly with Dominicans living in Puerto Rico and New York City. Mofongo has become a flagship food for many Dominican restaurant adding their own flavors such as queso frito (fried cheese) to mofongo, mashed with no broth and sometimes olive oil is replace with butter. The plantains in making traditional mofongo are not always fried, they are sometimes boiled, shaped into a ball and stuffed with meat. During the 1960s mofongo started to appear in Dominican cookbook's. Mofongo stuffed with shrimp (camaron in Spanish) is called camarofongo.