Today we reached Cabrits Bay on the Isle of Dominica where guests visited the Syndicate Trail. The loop through the forest allowed our guests to walk among the native plants and animals that make this trail a unique treasure, home to the endemic parrots that can only be found on the island. Local guides enhanced our trip by providing information on the local population, history, traditions, music, food, and religion. During lunch on the ship, we were joined by Dr. Lennox Honychurch. The esteemed historian joined our group and led a tour of historical Fort Shirley. With the help and support of international institutions, students, and the local government, Dr. Honychurch began the project in 1986. The result is a remarkable reconstruction of the architecture from the 18th century in the Caribbean. Originally built in 1765, Fort Shirley served an important purpose for the defense of Cabrits Bay. The fort protected the bay from invaders and served as a garrison as the British protected the safe passage of sugar to Europe. Our day ended with guests taking their first swim and snorkel from Purple Turtle Beach. Later that evening, Sea Cloud sailed away towards our next destination.
2/22/2024
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Sea Cloud
St. Lucia
We dropped anchor in Soufriere Bay beneath the majestic Pitons. Both Pitons (“Gros” – 2600’ & “Petit” 2500’) are designated world heritage sites and are sentinels guarding the entrance to Soufriere Bay. Our excursion began inside the caldera where the hot sulfuric gasses and molten waters and rock are still quite active. St. Lucia is 238 square miles with a population of 180 thousand and is the birthplace of two Nobel Laureates. The official language is English, but everyone speaks the vernacular Creole French. Our next stop was the Diamond Botanical Gardens. Plants of every sort abound in profusion. The bamboo, the national plant of St. Lucia, can grow 8 inches a day and reach 30 feet. Our next stop was Hummingbird Beach. The snorkeling was good and is set against the sheer rock cliffs which contains the famous bat cave. We also enjoyed the hospitality and refreshing cold drinks at the Hummingbird Beach Club. Today’s lunch was a delight: pasta swirled inside a 100-kilo wheel of reggiano parmigiano cheese until fully coated. At night, our captain gave us a wonderful farewell toast to send us off safely to our homes. We boarded Sea Cloud as strangers and left as mates.