Running Towards the Future

Greg Decker is far from home, but never far from the thing he loves: running. And when I say running…I mean long distance running. I recently had the opportunity to sit down and have a nice chat with Greg and his running partner Omarco ‘Carlos’ Robinson.

Greg, who is twenty two years old, originally hails from Washington DC and came to St. Maarten to study at the medical school – AUC. His specific area of study: Sports Medicine. He has a very easy going open personality and is quick to smile. Carlos, who originally comes from Jamaica, has been living in St. Maarten for over six years. Carlos has a reserved nature that seems to almost border on shy and a quiet determination about him. These seemingly polar opposites met as participants in the Marigot 6.5k in September of 2O1O and have been competing together ever since.

Greg and Carlos have become something of a sensation on St. Maarten. Haven’t heard of them? Where’ve you been? This running duo has managed to place first and second, respectively, in every race they’ve participated in the last year.

“Well, I actually placed 4^th in the triathlon,” Greg admitted with a grin. “But it was the first time I ever attempted one.”

“I don’t like to swim, so I stay with running,” Carlos added with a quiet chuckle.

These two athletes are impressive, to say the least. They compete together, each race almost a private affair between the two, a personal competition to see who will come first, regardless of the other participants. When asked who has more wins they both pause. Greg answers first while Carlos seems to be counting the races in his head.

“I think I have the most wins,” Greg offered while Carlos smiled knowingly, obviously still tallying the races in his head. Greg returned Carlos’ grin and shrugged. “It doesn’t really matter.” Carlos nodded in agreement. It doesn’t matter because they both love to run. Both took up running at a young age.

“I started running in 1998,” the now twenty nine year old Carlos explained.

“I started when I was in 9^th grade,” Greg told me. “I originally was trying out for soccer. I was twelve years old. My mom is also a runner.” Greg ran throughout High School and college.

When I asked Greg why he chose long distance running instead of the short sprint he answered, “Well, I’m not naturally fast.” So, endurance it is. As for Carlos, he’s more of a sprinter. He’s participated in other areas of track, not just long distance.

“I do enjoy the shorter distances, like the 8OO meter and 15OO meter. The longest I ever ran was a 15k which is considered half a marathon and it wasn’t easy.”

Both runners are under the watchful eye and expert guidance of their trainer, John Gibbs. Gibbs is a former competitive runner before an injury to his Achilles Heal sidelined him from the sport.

“I do miss competing,” John admitted. “But those who can no longer do, teach. Greg and Carlos have a lot of potential. They can both go really far in this sport.”

John isn’t the only one to notice Greg and Carlos’ potential. The duo have recently landed a sponsorship from Fatum Insurance.

“Fatum picked me up after I won the 1Ok last year,” Greg explained. “And now they’re sponsoring Carlos, too. We’re heading to Curacao in about two weeks to run there. And the Fatum race in St. Maarten is this coming weekend, October 23. It starts at 6:3Oam.”

“It’s a burden off my shoulders,” John smiled proudly. “I don’t have to carry all the costs and worry that the athletes aren’t getting what they need. And they travel to other islands to compete.”  Other islands include Guadalupe and St. Baths. “Greg and Carlos have nothing left to prove here in St. Maarten,” John added.

As far as a training regime, it’s not easy for either runner. Greg has a full class load at AUC and Carlos holds a full time job, working eight hours a day. Still they manage an average of 3O – 4O miles running per week.

“I do most of my running on a treadmill,” Greg informed me. “It’s the easiest thing with my schedule. Plus the roads here aren’t that safe for running. If I do go out for a run I usually run through the lowlands, where a lot of the roads are secluded.”

Carlos gets up at 4am to run the roads. “There’s a lot less traffic and it’s cooler. The heat is hard.”

“The heat,” Greg nodded. “I had a hard time adjusting to the heat when I first came here. If I’m out for a run it’s usually as the sun is going down and things are cooling off.”

Throughout his career Greg has had several injuries, the worst being an injury to his Achilles Heal.

“That was hard. I was sidelined for 3 months. I basically lost the whole season. And I couldn’t do anything. I was really going crazy not being able to run. I spent a lot of time lifting weights at the gym. That’s all I could do.”

And when asked about special foods for training Greg just shook his head with his easy smile. “I basically eat anything I want. The running pushes my metabolism so high that I just burn off anything I eat.”

When I asked about future running goals, John mentioned the 1O,OOO meter race in which the World Record was set by Kenenisa Bekele in 2005. He ran a time of 26:17.53.

“I’d like to be able to run the ten thousand in under thirty minutes,” Greg stated. “I did it in 3O minutes, 3O seconds but that was on an indoor track.” Carlos managed a time of just over 35 minutes on an outside course. Both are extremely impressive times.

“I’d also like to run the Boston Marathon,” Greg divulged.  The Boston Marathon is one of the hardest, if not THE hardest marathon. It’s a grueling 42.195 km of winding roads, including several hills, that make their way through the city of Boston. On April 18, 2011, Geoffrey Mutai of Kenya ran the fastest marathon ever in a time of 2 hours 3 minutes 2 seconds. That same year 26,895 people participated in the race. That’s not to say that all participants finished.

Though looking towards the future and, ultimately, a career in Sports Medicine, Greg knows he will still keep running. “It’s fun to me. It’s something I love to do.”

Carlos is also looking forward, aiming for a career in running. “It’s something I want. And I know I can make a career from it.”

As for the present, both athletes readily admit enjoying representing St. Maarten when racing on other islands.

“It’s an honor, really,” Greg says. “I’m proud to represent St. Maarten when I run.”

I found this to be quite impressive as neither runner is from St. Maarten.  John agreed. “They both really enjoy representing St. Maarten and they both do it very well.”

Greg will be leaving the island In May to return to Washington DC and continue his studies. When I asked Carlos how he felt about losing his running partner he was quick to answer. “I’ll miss him. We’ve developed a really good relationship.”

John echoed the same sentiment. “We’ll be sad to see him go, but Carlos and I will continue on. I’m hoping for a one year sponsorship from Fatum and I also hope that other companies will begin showing more support for athletes.”

Greg tells me that even though it was a big adjustment coming to St. Maarten, he’s really enjoyed his time here. “Sure, I miss things about home, but this has been a great experience.”

My parting question had both runners smiling nervously and squirming. I simply asked to know a fact about each that people may find surprising. Carlos answered first as Greg gallantly tried to avoid an answer.

“I love watching cartoons,” Carlos admitted slightly self-conscious. “Tom and Jerry, specifically.”

When I laughed and admitted to being a sucker for Bugs Bunny, Carlos returned my grin with one of his own. I then turned to the still evasive Greg who finally admitted he liked to cook. When I asked him what his best dish was he admitted to having a sweet tooth.

“Desserts. I love desserts , especially anything with chocolate.”

This got another approving chuckle from me. One thing is for sure, what ever direction Greg and Carlos choose to take they will both hit the ground running and continue running towards their future.

The History of Salsa

What is Salsa, you ask? Where does it come from? No, I’m not talking about the tomato based condiment that you dip corn chips into. I’m talking about the seductive and hypnotic dancing style. Salsa is a word that inspires an instant reaction in Latin music lovers everywhere. It is the rhythm, the dance, the musical excitement that sends millions of normally sedate non-Latinos to the dance floor where they meet their Latin neighbors, who are too busy enjoying the music to notice. St Maarten/ St. Martin has recently seen a boom in nightclubs offering ‘Latin Night’ or local bars blasting out Latin music. A common theme is the dancing. And a common dance is salsa, though its origins are anything but ‘common’.

Ok, ok…there is no denying that the word Salsa means "sauce" in Spanish language. Well, more than just sauce. It implies something hot and spicy. Please refrain from rolling your eyes at this point. In all honesty – Salsa is not the easiest style to pin down. Salsa dance history is as contradicting as the history of the music. Salsa is a blend, a fusion of many different dancing styles of Latin and Afro-Caribbean origin. Generally, Salsa is considered to be of a Cuban origin, although many argue that it's more Puerto Rican than Cuban. Its roots can not be easily traced. Salsa is a fusion of many Afro-Caribbean and Latin dances and has evolved significantly over time. One school of thought claims that salsa is just a newer version of older, traditional Afro-Cuban forms and rhythms, so the birthplace must be Cuba. In fact, even today many of the old school Cuban musicians adhere to the belief that there is no such thing as salsa. Tito Puente summed up their general feeling when asked what he thought of salsa by replying: “I’m a musician, not a cook.” But there’s little doubt that if salsa had a passport, the date of birth would be the 1960s and stamped under place of birth would be New York, New York.

First a little island history:

Cuba established its identity by combining the influences of its entire population -- white, black, and mulatto. Music played an important role in the formation of such an identity. The genre that was to succeed in creatively fusing equal amounts of white- and black- derived musical features was the Son, which subsequently came to dominate the culture not only in Cuba, but most of the Spanish-speaking Caribbean as well. The Son originated in eastern Cuba during the first decades of the century. From the start it
represented a   mixture of Spanish-derived and Afro-Cuban elements. The basic two-part formal of the Son has remained the same from the 1920s to the present, and the vast majority of salsa songs, which Cubans call Son or guaracha, also follow this pattern.

From the early 1800s until today, Puerto Ricans have avidly borrowed and mastered various Cuban music styles, including the Cuban danzón, son, guaracha, rumba, and bolero. Indeed, the richness of Puerto Rican musical culture derives in large part from the way it has adopted much of Cuban music, while contributing its own dynamic folk and contemporary popular music. Puerto Rico should not be regarded as simply a miniature Cuba, especially since genres like the seis, bomba,  and plena are distinctly Puerto Rican creations, owing little to Cuban influence in their traditional forms.

Now back to New York, New York. Between 1930 and 1960 there were musicians from Cuba, Puerto Rico, Mexico and South America coming to New York to perform. They brought their own native rhythms and musical forms with them, but as they listened to each other and played music together, the musical influences mixed, fused and evolved. This type of musical hybridization gave birth to the 1950s creation of the mambo from son, conjunto and jazz traditions. Continuing musical fusion went on to include what we know today as the cha cha cha, rhumba, conga and, in the 1960s, salsa. Of course, this musical hybridization was not a one-way street. The music went back to Cuba, Puerto Rico and South America and continued to evolve there.

The metamorphosis of salsa to what is heard and danced in clubs today has been a long, slow, and varied process. If you are listening to today's Salsa, you are going to find the base of Son, and you are going to hear Cumbia, and you are going to hear Guaracha. You will also hear some old Merengue, built-in the rhythm of different songs. You will hear many of the old styles somewhere within the modern beats. Over time Salsa has evolved into many different variations. Styles are usually named after the geographic area from which they came. So today we have Cuban Style, Puerto Rican style, New York Style, Los Angeles Style, Miami Style, Colombian style, and others. Styles differ in many characteristics - they might have different step patterns, timings, moves, dress code, and so on. But whatever the style, Salsa is still Salsa - lively and passionate.

The history tells a story of a style of dance that is really a fusion of many different cultures and the dance continues to evolve this way today, with the newer generation mixing in components of hip-hop, belly dancing, and adding lifts and aerial moves from ballroom and swing. Nowadays, Salsa is among the most popular Latin American dances and still remains one of the primary dances in both Cuba and Puerto Rico.

The way to dance salsa varies enormously depending on the dancer’s place of origin and how he or she learned to dance. For example, the salsa danced in the Caribbean and in Latin America is developed like a paseo (walk), which results in a much more circular movement with much slower turns. Similar to those styles are the Cuban and Colombian prototypes. The first dance includes movements that dig more deeply into the floor and the other one requires less contact.. In the U.S., although, the dance’s foundation involved the basic Latin step, many early combinations contained right turns.

Salsa is a terrific dance - exciting, fervent, romantic and incredibly sensuous. If you didn't know it already, it's also a great dance for beginners, because it's probably one of the easiest dances to learn. It’s often said by dance instructors: If you can walk, you can Salsa.

Hemp – An amazing plant with a shady reputation

OK…You saw the title to this article…and you didn’t get any farther than the word HEMP. Understandable. There’s a lot of bad asssosiations with the word. The biggest is Marijuanna. Ok. It can’t be denied that Hemp, or a similar plant strain, is also used as a drug. I can’t write this and not touch on that fact. Cannabis occupies fourth place in worldwide popularity among the mind-affecting drugs - preceded only by caffeine, nicotine and alcohol. As in the cases of caffeine, nicotine and alcohol, attempt have been made to suppress the trade in cannabis and to eradicate its use. Emir Soudom Sheikhouni of Joneima in Arabia is said to have ordered in 1378 that all cannabis plants in his territory be destroyed and that anyone caught eating cannabis have their teeth pulled out. But 15 years after the Emir's decree the use of cannabis had increased.

Most cultures viewed hemp as a gift, or treasure, from the Divine Sprit, to be used during ceremonials, at which time it was either burned as incense, ingested for deep meditative and heighten awareness, smoked for pleasure, or worn for clothing during these ceremonies. Hemp has been mentioned in many important documents over its recorded history, The Zend-Avesta, a sacred book used by the peoples of India dating back to 600 BC, spoke of hemp’s intoxicating resin. The Chinese emperor and herbalist, Chen-Nung wrote about hemp’s medicinal uses 5000 years ago, his pharmacoepia recorded its effects on malaria, female disorders, and many other illnesses, hemp was referred to as, Ma-fen “hemp fruit”, said; “if taken in excess, will produce hallucinations”. The Anatomy of Melancholy, published in 1621 recommended hemp for depression. The New English Dispensatory, of 1764 suggested applying hemp roots to the skin for inflammation.No successful effort to suppress cannabis has ever existed and in 1969 the UN estimated that there were between 200,000,000 and 250,000,000 cannabis users in the world. However, there is more to Hemp than just the drug facts.

The industrial facts of Hemp may just surprise you. Just as there are tiny house cats and huge African lions in the feline world, corn for cattle and sweet corn for people, and sweet and salty popcorn, there are different kinds of cannabis. Certain varieties produce compounds that act as medicinal or psychoactive substances, whereas others produce mainly fiber, wood and seeds which hardly contain these active substances. It is the non-psychoactive cannabis species that are grown as a source of fiber, wood and seed. After processing, these parts of the cannabis plant are used in a number of industrial products.

Hemp is another word for the plant Cannabis sativa L. Ok, yes - Marijuana comes from this same plant genus – but so do broccoli and cauliflower. Surprised? Also, the strains of hemp used in industrial and consumer products contain only a negligible level of the intoxicating substance delta-9 tetrahydrocannabinol, or THC. Thus, industrial grade hemp is not marijuana.

Hemp was the first plant known to have been domestically cultivated. The oldest relic of human history is hemp fabric dated to 8,000 BC from ancient Mesopotamia, an area in present-day Turkey. It has been grown as long as recorded history for food, fuel, fiber, and for another legitimate use.

In every society where people discovered Cannabis hemp, they often discovered the five uses for hemp which include; hempen fibers, oil from the seeds, the seeds for food, a medicine, and for its narcotic properties. Because hemp is such a hardy plant, it can grow easily and abundantly almost anywhere, and can provide nutrition where other edible crops just won't grow. Hemp can even be cultivated in arid regions with poor soil like Saharan Africa or in places with a very short growing season like Scandinavia. It is one of the oldest crops used for cultivation. It was cultivated in China as early as 4000 BC.

The date on which cannabis was introduced to Europe is unknown; but it must have been very early. An urn containing cannabis leaves and seeds, unearthed near Berlin, is believed to date from 500 BC. Henry VIII required the cultivation of one quarter acre of hemp for every sixty acres of land under tillage, for maritime purposes in England. From at least the 5^th Century BC until the late 19^th Century ship sails and riggings were made from hemp. Hemp is still used on some ships because of its resistance to mildew and weathering and because it remains pliable in extreme conditions where plastic based ropes become brittle and crack.

The British began cultivating hemp in its Canadian colonies in 1606, cultivation began for Virginia in 1611. The Pilgrims introduced cultivation to New England as early as 1632, they learned about the cultivation of hemp from the Native Americans people.

Cloth made from hemp was common in central and southern Europe in the 13 century and remained popular with succeeding generations. Fine Italian linen was made from hemp as well as flax and in many cases the two were mixed in the same material.

A western physician by the name of W.B. O’Shaughnessey published in 1839 of the benefits of cannabis for the treatment of rabies, rheumatism, epilepsy, and tetanus. He also reported that a tincture of hemp and alcohol taken orally was found an effective analgesic.

In Africa hemp was used for dysentery, and fevers. Today some tribes use hemp to treat snake bites, and women smoke it before childbirth. During the seventeenth century peasants believed in the magical power of hemp, and practiced their traditions. On Saint John’s Eve, farmers would pick flowers from their hemp plants and feed them to their livestock to protect the animals from evil and sickness.

Did you know you can eat Hemp? No, no. Not to get a buzz. Focus, people, focus! Hemp seeds are drug-free and extremely nutritious. They can be eaten whole, pressed into edible oil like soybeans, or ground into flour for baking. They are one of the best sources of vegetable protein. They contain a full complement of essential amino acids, essential fatty-acids (EFA'S), and have been shown to lower blood cholesterol and dissolve plaque in coronary arteries.

Hemp is not only good for the inside of your body, but for the outside as well. Hemp seed oil is perfectly suited for hair and skin care. Its nutritional value, combined with its moisturizing and replenishing EFA's, make it one of the best vegetable body care foundations. It gets a little technical here, but stay with me! Hemp seed oil's EFA complement includes polyunsaturated fatty acids, omega-3, omega-6, omega-9, linoleic acid, and gamma linoleic acids (GLA's). Although they are very effective in skin care maintenance, GLA's are rarely found in natural oils. Hemp is an excellent source of GLA's.

Scientists are even working on a way to make Hemp into a ‘green fuel’. Hemp seeds have provided a combustible fuel oil throughout human history. Since gasoline engines are a primary source of carbon monoxide and greenhouse gases, alternative fuels such as ethanol could contribute significantly to the rejuvenation of our atmospheric air quality. Hemp provides a sustainable, renewable, and natural alternative to toxic fossil fuels.

Hemp paper is naturally acid-free. The oldest printed paper in existence is a 100 percent hemp Chinese text dated to 770 AD. Thomas Jefferson drafted both the Declaration of Independence and the U.S. Constitution on hemp paper. Hemp's cellulose level is almost three times that of wood, so it makes superior paper and yields four times as much pulp per acre as trees. The hemp paper process also utilizes less energy and fewer chemicals than tree paper processing and doesn't create the harmful dioxins, chloroform, or any of the other 2,000 chlorinated organic compounds that have been identified as byproducts of the wood paper process. Hemp is a sustainable, annual crop that is ready for harvest just 120 days after going to seed, compared to trees which take tens or hundreds of years to reach maturity. Plus, harvesting hemp doesn't destroy the natural habitats of thousands of distinct animal and plant species.

Now what do you think when you see the word Hemp? It’s a rather useful plant, right? The world is now in a time where the scramble is on to reverse global warming and making living more ‘green’? What better way to wage that war with a wonderful, durable green plant? Next time you go shopping and see materials offered that are made from Hemp, stop and check it out!

Port – much more than an old wine

It’s a bit mysterious. You may have heard of it, but never experienced it. You hear people talk about it using descriptions such as “It has succulent berry flavors of moderate extraction converge with ripe stone fruit nuances supported by direct, firm tannins in a fresh, balanced texture.." Ok….WHAT?!? What the heck are they talking about? They are talking about port.

What is port? Port is a wine. To be more specific, it’s considered a dessert wine. It’s been described as ‘one of the greatest dessert wines in the world’. That’s saying something. But what exactly is it? Port, or port wine is a fortified wine that comes exclusively from the Douro Valley in the northern province of Portugal. It is typically a sweet, red wine, often served as a dessert wine, and comes in dry, semi-dry, and white varieties. Only wines from this region can truly be called port. Other regions in the world make fortified wines in the style of port, but it cannot be called port.

Port takes its name from the city of Oporto that is situated at the mouth of the 560-mile long Rio Douro or River of Gold. Although many port-style wines are made around the world – most notably Australia, South Africa and the United States – the strict usage of the terms Port or Porto refer only to wines produced in Portugal. The Port vineyard zone of the Douro River Valley, was officially demarcated by the Portuguese in the 18th Century. It covers just over 1,000 square miles, with less than 15% of that area being planted in vines. Doesn’t seem like a whole lot of grapes to make a whole lot of wine, does it? In fact, the Red Grape varieties used in making port actually have to be authorized by the Portuguese wine institute, the Instituto do Vinho do Porto (IVP).

The history of Port begins in the 17th-century, in the Douro Valley. Many people claim that it is the land that time forgot – but in oh-such-a-good way! Douro Valley is not a place to find the latest wine making techniques and fancy equipment. Instead, the Douro Valley supports a wine industry that still functions today the way it was over a hundred years ago. The Portuguese of course, had been making wine for hundreds of years since the Romans introduced wine to the Iberian Peninsula in the first century B.C. And they were making quite a bit of it. By the beginning of the 17th-century, they were shipping as many as 1,200,000 cases of wine down the Douro River to Oporto each year. Saúde! From there it was sold throughout Portugal, to the Dutch, and to the British. Port is created in a unique way that captures the fruit and flavor of the ripe grapes in wines that possess astonishing durability. During fermentation, prior to reaching the point where all of the natural grape sugars have been converted into alcohol, high-proof brandy is added to the vats to stop the fermentation. This leaves a wine with great depth of color and a high natural sweetness. After fermentation is complete, the wines are transported to "lodges" where they rest in large oak casks called "pipes."

Nine types of port are certified by the IVP for production. The quality and complexity of the wine vary according to the time it spends aging and the grapes used to make it. Many port manufacturers pride themselves on using wine-making processes that are the same today as they were nearly 400 years ago. Indeed, some vintage port is still made using grapes crushed by foot. Here’s a quick an easy guide to ports.

Ruby port. Ruby is considered the most basic and least expensive type of port. It's blended from the produce of several harvests and aged for two to three years in stainless steel or wood before being bottled. Ruby ports are meant to be drunk immediately, and their taste is considered a warming blend of sweet and spicy. Always choose a premium ruby, as lesser quality rubies can be quite harsh.

Tawny port. Tawny is aged in a wood cask for a longer period -- between three and 40 years. The best tawny ports take their pale amber or tawny color from longer aging in wood. Since some tawnies can be a mix of red and white port, look for the wine's age, which should be displayed on the bottle. True tawny, also called "aged tawny," comes in 10-, 20-, 30-, and 40-year-old versions, the best of which -- for the money -- is the 20-year version. Tawny is a good starter port for the novice. Its dry, nutty flavor carries raisin overtones and is considered quite accessible.

Colheita. A Colheita is a tawny from a single vintage that is aged at least seven years in wood before bottling. It is the rarest of ports, amounting to less than 0.5% of all port production. The wine label should indicate the year of bottling and the wine should be drunk within a year of that date. A Colheita has a faded color and a nutty flavor with a lingering rich dried fruit finish.

White port. White ports are comparatively new to the market. First introduced by Taylor's in 1934, the wine is made from white grapes and comes in both a sweet and a dry style. White port is produced in the same manner as red port, with the drier styles aged in casks for up to 10 years. White port is typically consumed chilled as an aperitif, but its distinctive taste isn't considered to have a universal appeal.

Crusted port. So named because of the deposit of sediment at the bottom of the bottle, a crusted port is not filtered before being bottled. The wine was invented for the British palette as an alternative to a vintage or late-bottled vintage port. It's a full-bodied wine available at an economical price, but it must be decanted before serving.

Vintage character port. These are also called Super or Premium Ruby ports. The wine is aged four to six years before being filtered and bottled. A vintage character port has more body and fruit than a tawny, but lacks the complexity of a true vintage port.

Single-quinta (estate) port. A single-quinta port is made in both the tawny and vintage styles; it simply means that the wine comes from a single vineyard. These wines are generally produced in years that are not declared. "Declared" is a port-maker's term for years of grape production that are considered to be exceptional and during which vintage ports are produced.

Late-bottled vintage (LBV) port. An LBV is a port made from a single vineyard, but typically one that is not good enough to make a true vintage port. The wine is left to age in wood for four to six years before being filtered and bottled. LBVs are ready to drink sooner than full vintages and do have some sediment in the bottle.

Vintage port. Vintage port is considered the king of ports. It is the finest and most expensive style of port, accounting for about 4% to 5% of all port production. Vintners often stake their reputations on the quality of their vintage. A vintage port comes from a single harvest of exceptional quality; winemakers will declare their grapes in a particular year if they feel the production is good enough. The first vintages were declared in 1734 and vintage production years are considered to occur once or twice a decade, with the exception of the 1990s, which saw four years (1991, 1992, 1994, and 1997) declared. The wine itself is bottled after two or three years of cask aging and is then allowed to age in the bottle for between five and 50 years.

So the next time you find yourself wanting to tickle your tongue with something new, venture into the world of ports. This wonderfully surprising aged and fortified wine offers such a variety that there is something to please everyone. So raise a toast with a glass of port to your health. Or as they say in Portugal: Para sua saúde!

Giant Centipedes of the Caribbean - SXM Sint Maarten

They look prehistoric. They make goose bumps break out on your skin. They move lightening quick, leaving most people screaming and running for cover. They have a reputation matched by no other and their bite packs a wallop. No, this is not something out of a horror movie…and it’s not Halloween time. I’m talking about the giant centipedes of the Caribbean!

Living in the Caribbean comes with its fair share of hazards: traffic congestion, power outages, hurricanes….and centipedes! These bugs are a force to be reckoned with. A mere smack with a shoe or a full can of insecticide won’t do you any good. But how much do you really know about these alien looking creatures?

Well, ok, for starters they have a giant scientific name: Scolopendra gigantean. That’s quite a mouthful. Let’s stick to calling them giant centipedes. These creatures live in the warm and moist areas of the world. They are found mainly in the South American Amazon and parts of the Caribbean, namely Trinidad and Tobago and Jamaica and, of course, here in Sint Maarten/St. Martin. Typically found in deep, moist leaf litter, their bodies dry out quickly if they are exposed to sun or wind. These predatory carnivores can grow to a length of thirty-five centimeters and are known for their climbing ability and speed. Who hasn’t had nightmares for days after seeing the mad dash of one of these beasts across the kitchen floor? You spend days wondering where it went and when it will come back.

Contrary to belief, these centipedes don’t have one hundred legs. Centipedes get their name from “centi” meaning hundred, and “ped” meaning foot.  In reality they have usually only forty jointed legs that are tinted yellow. All centipede species have odd number pair of legs: that is to say a species may have 17 pairs or 51 pairs of legs, never 50 pairs of legs. That means you can’t find a centipede that has exactly 100 legs! Centipedes are invertebrates; they don’t have a backbone. Their maroon body is segmented, each having a pair of legs.

The head is the business end of this animal and contains a mouth, antennae and pincers. These pincers are used for defense as well as capturing prey. And these pinches pack one heck of a punch! These pincers inject venom that can paralyze a smaller victim. The poison injected is toxic to humans, but fortunately not sufficient to usually cause death. The bite of the giant centipede can, however cause chills, fever, nausea and severe pain. For most people, a centipede bite is harmless, resulting in a painful sting and symptoms that pass after a few hours. *‘Mild as a bee sting at the least, the pain is worse the larger the centipede. Small puncture wounds may be scene at the location of the bite. Swelling usually occurs with bites, even mild ones. More severe symptoms include headache, heart palpitations, nausea, vomiting, anxiety and lymphangitis, a painful swelling of the lymph nodes. The primary care for a bite is to wash the area with soap and water. Never use alcohol.  Use ice packs to reduce any swelling. People who have insect allergies should monitor themselves closely following a centipede bite and may need to contact emergency medical services in the event of more severe symptoms.’ {*Information courtesy of webmd.com.} Also, they can also pinch with their hindmost legs, so they should just not be handled. Realistically, although aggressive, most giant centipedes are pretty shy and will back away if given the chance.

Giant centipedes usually eat smaller bugs and are quite the scavengers. They’ll eat the remains of other animals. They can also be quite impressive hunters. They are mainly nocturnal and as mentioned can be swift when descending on their victims. By using stealth, they have been known to hunt down and being able to disable and consume mice, frogs, lizards and birds. Amazingly, they have even been observed catching bats in caves, while they fly by! This creature has proven to be quite clever. The centipede goes into the caves, making its way up the wall of the cave. It grips the stony ceiling with its two hind legs, dangling the rest of its body beneath it. It waves back and forth so it can come across a bat flying by. When finding one, it grabs it from midair and paralyses it with a bite. Within seconds the bat is disabled and the centipede can eat it within a very short period of time. When done, it climbs down and slithers out of the cave.

Here’s a surprising fact: Did you know that female centipedes can actually be quite attentive mothers? Seems strange, doesn’t it?  Once a female centipede has been fertilized, she’ll deposit her eggs; usually fifteen to sixty at a time, into holes within the soil, sealing it back up with dirt to mature. The female giant centipede shows parental care by guarding and licking the eggs to prevent fungal infections. The female centipede will sometimes continue to guard her young, until they're ready to leave the nest. When the young hatch, they go through various molts as they grow, increasing the number of legs they get each time. It usually takes a centipede three years to mature and they can live as long as six years.

Certainly centipedes are not cute; nonetheless, there are people who want them as pets. Centipedes are actually becoming a favorite among exotic pet owners worldwide, but extreme care must be taken while handling them.

So there you have it, some great facts about the Giant Centipede. Regardless of your wealth of new information, you’ll probably still scream in sheer terror the next time you see one, even if it’s only an inch in length!

Weathering the Weather.

Well, hurricane season has come awake with a mighty loud roar. Earl shook us up a little, leaving debris and damage in its wake. Throughout the season, we’ve been constantly reminded about having the right supplies and enough supplies. The dos and don’ts of hurricane survival. But no body ever talks about how to pass the time during the storm, when there is nothing to do but wait and wonder.  Now, keep in mind: a hurricane is not a joke or a matter to be taken lightly, and I would like to stress that this article is not meant to imply that in any way. All I’m pointing out is some fun ways to keep your mind occupied and reduce stress levels. Especially for those with families that include young children. The way people choose to pass the time range from being frantic with worry, sleeping through it or getting blind drunk.  You can find a happy medium with a little help.

Now, once you’ve made all your necessary preparations – which should always be a priority, take a little time to check on your ‘fun’ supplies. One of the most popular suggestions out there is board games and card games. That’s right! Dust off the old Monopoly and Clue and enjoy a friendly board game competition. It’s a great way to spend time together and you don’t need any electricity to do it.  Light a few candles and kick back for some fun. This idea isn’t just for the kids. Adults can have a blast, too. If you’re play with kids, try to spice it up a little. You can always raise the stakes by making bets on household chores for when the storm is over. The loser has to wash dishes for the next two nights, or the winner gets to relax for a week without cleaning. It makes for a more competitive atmosphere and will pass the time much faster. As for the grown-ups, well, you can come up with your own bets…

There is a very special group of storm riders that need extra attention. Those are the little kids. Keeping young children under control during any storm can be rough, especially during a major storm that has probably left you without any power. Arts and Crafts work as a great way to keep them busy. Simple household items can be loads of fun. Aluminum foil can bring hours of entertainment. You can make all sorts of great shapes, from snakes to birds, even crowns. Something as simple as a box of crayons and paper works really well, too.

For the older kids, a favorite thing to do it ghost stories. What a perfect setting! The power’s out {more than likely}, the winds howling and there’s candles lit. See if you’re up to the challenge of telling the scariest story!

Another fantastic idea is charades. Have everyone write down ideas, characters, movies, etc. onto small pieces of paper and place them into a bucket. Each person takes a turn drawing a piece from the bucket and acting out what is on the paper. You’re ready to have hours of fun. Again, this a great idea for people young and old, and the rules can be changed to fit the needs of the situation. You can spend the night acting out Disney movies…or adjust it so you’re acting out scenes from Aliens or Predator.

Scavenger hunts can keep people busy for hours and are particularly fun when a flashlight is required. You'll want to plan this activity ahead of time, so you can hide everything before the electricity goes out. For added fun, use a pirate theme and have guests wear bandanas or eye patches. Hey, we live in the Caribbean, right? Make your scavenger hunt maps by printing them on parchment paper, then lightly burning the edges to create a frayed, worn-out look. Roll them up and tie with twine. You can make the hidden objects appropriate for the age group. Candy and toys for the kids and rum and limes for the adults!

And of course, the island favorite: HURRICANE PARTY! This is the most popular way to weather out a storm. It’s a way for people to make memories and have the stories to tell. Plenty of photo opportunities, that may result in blackmail material. Look, we live in the Caribbean – hurricanes are a way of life, but they don’t have to rule our life! A hurricane party can be something as simple as people getting together for drinks in a storm, to big 3-5 day events. A hurricane party is a great way to insure your family and friends are safe and sound. If you plan on hosting a hurricane party, here are a few things you’ll need to consider.

Consider the needs of your guests. Ask yourself these key questions: Will children be attending or will this be an adults-only party? Will drinking alcohol be encouraged or prohibited? Does anyone have medical concerns such as heart problems or diabetes? Will any one bring pets? If so, do they have any special needs and are they socialized? Also, it's a good idea to have some form of support plan in place. Prior to kicking off the party, gather all your guests and talk about a safety plan and let every body voice any fears they may have. Getting things out in the open from the beginning will make it easier to cope when the hurricane hits.

Make sure everyone knows what they need to bring. Sure, the host will provide needed things, but it’s always a great help when everyone pitches in. Many times people are encouraged to bring along hurricane supplies such as food, beverages, jugs of water, batteries, first aid kit, etc. It's also common for people to bring their own flashlight and sleeping bag, along with a party item such as a board game, playing cards or coloring books and crayons. Of course, essentials like ice and a blender should be considered! Nothing’s worse than running out of limes in the middle of a storm!

Comfort food is a necessity at hurricane parties. Serve foods such as macaroni and cheese, nachos with all the fixings, hamburgers, hotdogs and steaks. Chicken and dumplings, pasta dishes, and pizza are always a welcome addition to any hurricane party. Start by consuming the food in your refrigerator and freezer, as well as foods that need to be cooked. Eat the items that will spoil quickly when the power goes out. This gives you a great excuse to eat ice cream first!

Last, but not least, you need to have a little music for your hurricane party. Reggae and island music are well-suited choices; particularly Jimmy Buffet. In fact, you can create an entire Jimmy Buffet, "Margaritaville" theme for your hurricane party.  Any music will do. Some people may want to rock out, others may want to chill out. Just keep in mind that radios and CD players use up a lot of batteries.

Hurricane parties should be fun, yet safe. Keep a close ear toward the weather radio and be prepared to evacuate if necessary. Be creative, be prepared, bring plenty of food, water and supplies, be safe and have fun! When all is said and done, you will have a group of well-fed, happy people who can help you with any clean-up. And the party can spread to the clean up, too. Make cleaning up less of a chore and more fun.

Look, hurricanes can be a scary event. But there are a lot of ways to keep your spirits high while staying safe. Safety should always be the first priority. After safety comes good, sensible fun. Earl was a close call and Fiona fizzled and there’s not a single complaint about that. As we begin to recover we are keeping a wary eye on the news as Gaston seems to be the next threat. Get your supplies together, for both safety and fun to weather out the storm the best way you can!

Swedish Filmmaker on St. Maarten.

Viking ancestry has left its mark on Swedish filmmaker Marcus Ingemann: A love for the sea, a longing for warm winters and a sense of adventure. Long, curly blonde hair, a strong jaw line and cunning blue eyes are also telltale signs of his Viking heritage. Where better to live the life of a Viking pirate than in the Caribbean and then share it with the world?

Born and raised in Malmoe, Sweden. Marcus was always on the look out for adventure. His love for the sea was nurtured at an early age. He began racing Optimist Class at the age of eight. By fifteen he was racing Lasers. He was an avid racer until the age of nineteen. Also, at the age of fifteen Marcus began Martial Arts training. He trained avidly for eight years, earning a 1^st degree black belt for his effort.

At the age of nineteen Marcus began a new undertaking involving his strong enthusiasm for writing: writing a self-help book entitled ‘The Power of Mind Mapping’. He also developed his own web site: www.fortunewell.com and offered his book for free. The Power of Mind Mapping enjoyed success with over 1O,OOO documented downloads from the site.

“I wrote the book not only to help myself but to help others. I’ll always been highly interested in psychology. I spent years studying psychology on my personal time. Also, I was really inspired by motivational speaker Anthony Robbins.”

Around the same time Marcus also began attending school to become an Air Traffic Controller {ATC}. After September 11^th, 2OO1 air traffic controllers were not in high demand. Despite Sweden’s best efforts to keep schooling open, in 2OO3 Sweden gave Marcus a year of leave. Still hungry to explore the world Marcus set off for a year in Australia.

“Why Australia? It was a life long dream. I wrote an essay on Australia when I was eight. Something about it always fascinated me. I had to go.”

While in Australia, Marcus worked on a sailboat doing three day charters around the Whitsunday Islands. His position on the boat was deckhand and host. His duties included cleaning and cooking for the guests. He also spent time being a door-to-door salesman, offering educational programs for children, working in a café as a barista and celebrating his 25^th birthday.

In 2OO4 Marcus returned to Sweden to continue with Air Traffic Controlling. While continuing with ATC, Marcus revamped his book – The Power Of Mind Mapping and released it through an on demand publishing company. The revised edition enjoyed moderate success and generated enough money to pay off several bank loans.

In 2OO6 Marcus set off on another adventure, choosing China as his destination. Marcus spent five weeks back-packing through China. He visited places such as Beijing, Shanghi and Shaolin – the birth place of Kung Fu.

In 2OO7 Marcus called it quits with ATC, no longer able to handle the tedium of the job.

“Air Traffic Controlling was just boring me to death. I knew I wasn’t cut out to do ATC as a life long career. What I really wanted was something that involved my love of writing, film and graphic design. I took a couple courses in university but I wasn’t happy with them. I set out to learn as much as I could on my own over the years and I’ve kept up with the latest inovations in the industry. Working as an ATC was just to pay the bills.”

Still on the look out for great adventure, Marcus walked away from everything he knew and set his sights on St. Maarten from a recommendation from a friend. He arrived in Sint Maarten just before Christmas 2OO7. When he arrived the island bug bit him. He loved the island; the weather, the people and the laid back atmosphere.

“A good friend of mind told me about Sint Maarten. He couldn’t stop talking about how great the island was. It had a touch of European culture and a fantastic life style. I had to see this for myself.”

He set up camp at local crew house. The crew house and adjoining bar gave Marcus access to people from all walks of life and plenty of information about St. Maarten.

“It was great. I met all kinds of people and learned where to go and what to do and what not to do on the island.”

It was through his new connections that Marcus landed his first job on the island working as a tour guide for personal watercraft company.

“I loved being a tour guide. I was out on the water all day. I got to see some of the best snorkel spots and to meet new people every day. I was seeing the island in a way that only made me love it more.”

The job as a tour guide generated enough money for Marcus to buy a sailboat. The boat he purchased was a 29ft racing sailboat. After owning the boat for six months Marcus moved on board permanently.

“I moved aboard because it was just more convenient. It was cheaper – no rent – and I was working on the boat, making it ready to go island hopping. I had a small dinghy that was enough to get me to and from shore.”

Marcus worked as a tour guide for nearly a year then landed a job with salvage company doing surface support and diving.

“It was a lot of hard work, but I learned a lot of cool stuff while working there.”

After working for the salvage company, Marcus found a job doing what he loved best: graphic design.

“It’s just something that I keep coming back to. I’ve been doing it for the last 18 months and really enjoyed the challenges of the job.”

In October 2OO9, fueled by his undying passion for the graphic arts, Marcus got the idea to make a documentary about Sint Maarten/St Martin, wanting to show people why he’d fallen in love with the island. He began the undertaking of being a one-man production and film crew.

“Why make a documentary? I wanted to show people the island and why I love it so much. Spending time as a tour guide made me appreciate how little people actually knew of the island. I wanted to change that. Plus it was a great reason to continue doing the things I loved best: Writing, graphic design and film.”

In late August of 2O1O calamity struck. Hurricane Earl barreled its way across Sint Maarten leaving a trail of destruction in its wake. While riding out the storm at a friend’s house, Marcus received news that his boat had sustained catastrophic damage. The mast had been shattered into three pieces and the deck had sustained major damage, including several large holes. Production on his documentary ground to a halt while Marcus dealt with the crippled sailboat. Production was only stopped for a short time and Marcus collected himself and continued making his documentary. Despite the fury of the storm, Marcus still could see the beauty of the island.

In February of 2O11 – nearly eighteen months after its conception and with help from friends, Marcus completed the documentary. The thirty minute documentary showcases the cultural and culinary diversity, activities and beautiful beaches of Sint Maarten/St. Martin. Under the production company name of Pinpoint Paradise, The Best Of SXM was ready for release. Marcus tested the waters of the tourism market and released the documentary, for purchase as a download, on www.pinpointparadise.com/sxm. The downloadable version sold several copies with 24 hours.

Now ready for an official release, Marcus has partnered with Pineapple Pete’s and The Alley Nightclub for a release party. This Friday, May 6^th is the official launch party for Pinpoint Paradise – The Best Of SXM. The event will be held in the Ultra Lounge, located dockside behind The Alley Nightclub. The documentary will be showcased several times through out the evening and Marcus will be on hand to meet people and answer any questions. Also, the documentary will be made available on DVD for purchase. The release party begins at 5pm and will be open to the public. The first viewing will be at 6pm.

For any additional information regarding the event, please feel free to contact Tattoo at: 522.75O7 or check out the event listed on Facebook.