MARINA CLUB NÁUTICO CARTAGENA 🇨🇴 SPONSORS PANAMA POSSE

MARINA CLUB NÁUTICO CARTAGENA 🇨🇴 SPONSORS PANAMA POSSE

"Following my message I am happy to inform you that Club Nautico will be offering all 1st time arrivals affiliated to the Panama Posse a 15% dockage discount applicable for up to 3 months from their arrival to the Port of Cartagena, Colombia. We hope to see many new arrivals once the port opens once again. Thank you for all your efforts in making this possible. Best wishes to all PP members.

Very best

CLUB NÁUTICO CARTAGENA LTDA"

John
John Halley,

Marina ops.
email clubnauticocartagena@gmail.com

CLUB NÁUTICO CARTAGENA LTDA
Phone number: +57 (5) - 6517121 Ext: 108 

Club Nautico Cartagena

CLUB NÁUTICO CARTAGENA & PANAMA POSSE

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PA Puerto Cristobal Nga Chart

SHELTER BAY MARINA 🇵🇦 SPONSORS THE PANAMA POSSE

SHELTER BAY MARINA 🇵🇦 SPONSORS THE PANAMA POSSE

09°22.085' N    079°57.0013' W

SHELTER BAY MARINA PANAMA "SPONSORS THE PANAMA POSSE 20·21
SHELTER BAY MARINA PANAMA "SPONSORS THE PANAMA POSSE 20·21

"As always Panama Posse participants will be welcomed at Shelter Bay Marina.
From January 10 till May 31st.
15% discount form the transient rates which are, 1-7 nights, 7 to 14 nights, 15 to 30 nights and 31 to 90 nights,

 

The quick Haul out rate of $12.00 per feet and $16.00 per feet for Monos and Multis will be given for vessels doing work in the yard!!"
Juanjo Boschetti
Juanjo Boschetti |
General Manager
email juanjo@shelterbaymarina.com
www.panamaposse.com/sponsors

Shelter Bay Marina & Panama Posse

Shelter Bay Marina Location & Safe way points:

 


SHELTER-BAY

SERVICE PROVIDERS
ELECTRICIAN

Lao Ing (Servicio Electrónicos Marcos) +507 6779 8843.   He is Malaysian and speaks excellent Spanish.Logical worker and used my manuals and electronic diagrams. In short he is a breath of fresh air! His email is mams1713@gmail.com

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Cost of Living Index Mid 2020

Rank

 Country Cost of Living Index
1 Bermuda 147.77
2 Switzerland 125.69
3 Norway 96.8
4 Iceland 90.19
5 Japan 86.22
6 Denmark 85.02
7 Luxembourg 84.38
8 Bahamas 84.25
9 Israel 82.52
10 Singapore 81.13
11 Barbados 79.92
12 Ireland 78.07
13 Hong Kong 77.9
14 France 76.34
15 South Korea 75.93
16 Australia 75.89
17 Netherlands 74.63
18 Seychelles 74.41
19 Belgium 73.59
20 Finland 72.71
21 United States 72.47
22 Sweden 72.31
23 New Zealand 71.83
24 Austria 71.78
25 Macao 70.18
26 Puerto Rico 70.02
27 Malta 69.26
28 Italy 68.95
29 Qatar 67.54
30 Germany 66.34
31 Canada 66.18
32 Libya 66.06
33 United Kingdom 65.67
34 Lebanon 64.26
35 United Arab Emirates 62.98
36 Taiwan 61.95
37 Cyprus 59.93
38 Bahrain 58.36
39 Greece 57.5
40 Trinidad And Tobago 56.66
41 Croatia 56.31
42 Spain 55.27
43 Slovenia 55.17
44 Panama 55.02
45 Palestine 54.96
46 Ethiopia 54.86
47 Jamaica 54.36
48 Costa Rica 54.2
49 Zimbabwe 54.06
50 Jordan 53.4
51 Belize 53.08
52 Estonia 52.93
53 Mauritius 51.75
54 Kuwait 49.86
55 Fiji 49.65
56 Portugal 49.52
57 Oman 49.42
58 Latvia 49.18
59 Saudi Arabia 49.15
60 Thailand 48.97
61 Suriname 47.95
62 Cambodia 47.91
63 Brunei 47.49
64 Slovakia 46.8
65 Uruguay 46.66
66 Chile 45.43
67 Czech Republic 45.05
68 El Salvador 44.96
69 Lithuania 44.85
70 Guatemala 44.23
71 Cuba 43.85
72 Nicaragua 43.7
73 Honduras 42.73
74 Dominican Republic 41.76
75 Ecuador 40.62
76 Hungary 40.09
77 Mozambique 39.98
78 China 39.51
79 Poland 39.46
80 Philippines 39.25
81 Botswana 39.13
82 Cameroon 38.95
83 Montenegro 38.68
84 Ghana 38.52
85 Iraq 38.49
86 Somalia 38.48
87 Iran 38.47
88 Myanmar 38.47
89 Bulgaria 38.39
90 Vietnam 38.12
91 Namibia 38.12
92 Malaysia 38.09
93 Kenya 37.75
94 Peru 37.64
95 South Africa 37.52
96 Serbia 36.98
97 Albania 36.96
98 Indonesia 36.86
99 Tanzania 36.85
100 Bosnia And Herzegovina 36.57
101 Romania 36.23
102 Rwanda 36.21
103 Bolivia 36.02
104 Morocco 34.44
105 Mongolia 33.97
106 Armenia 33.71
107 Russia 33.66
108 Moldova 33.52
109 Bangladesh 33.41
110 North Macedonia 32.96
111 Sri Lanka 32.93
112 Belarus 32.63
113 Turkey 32.44
114 Argentina 31.18
115 Azerbaijan 31.14
116 Kazakhstan 31.01
117 Brazil 30.99
118 Uganda 30.96
119 Mexico 30.93
120 Paraguay 30.34
121 Ukraine 30.05
122 Nigeria 29.76
123 Georgia 29.71
124 Egypt 29.55
125 Colombia 29.02
126 Algeria 28.88
127 Kosovo (Disputed Territory) 28.42
128 Nepal 28.17
129 Tunisia 27.93
130 Uzbekistan 27.37
131 Syria 27.04
132 Afghanistan 26.71
133 Kyrgyzstan 24.7
134 India 24.12
135 Pakistan 21

source https://www.numbeo.com/cost-of-living/rankings_by_country.jsp

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Pirate Chocolatier

PIRATE CHOCOLATIER

A Pirate Botanist Helped Bring Hot Chocolate to England

William Hughes was a buccaneer with an early recipe for “the American Nectar.”

by Reina Gattuso   source -> https://www.atlasobscura.com/articles/who-invented-hot-chocolate

 

If you had met him the year his famous book was published, you might have mistaken William Hughes for a mild-mannered gardener. By that time, he had settled into his role at the country estate of the Viscountess Conway, a noblewoman and philosopher, and had published a book on grapevines. But the old man was more than a tottering plant enthusiast. When his treatise on New World botany, The American Physitian, dropped in 1672, its contents revealed a swashbuckling history.

“He was a pirate chocolatier,” says Marissa Nicosia, Assistant Professor of Renaissance Literature at Penn State Abington and co-founder of the Cooking in the Archives blog. Nicosia recently recreated Hughes’s hot chocolate recipe for the Folger Shakespeare Library’s “First Chefs” exhibition, a celebration of the first American culinary celebrities and the indigenous and African people who shaped American cooking.

William Hughes had not intended to become a chocolate celebrity. When the Englishman, who was a botanist by inclination, set out for the New World sometime in the 1630s or ‘40s, it’s possible he had never heard of cacao at all. “Britain was late to the game in terms of exploiting the resources in the Americas,” says Amanda Herbert, an Assistant Director at the Folger Shakespeare Library.

 

Hughes’s botanical studies, and his piracy, were a game of catch-up with the Spanish. His treatise on American botany, one of the first eyewitness English-language accounts of cacao planting and production, alerted the English of the New World resources they had yet to exploit. His notes on hot chocolate preparation, gleaned from encounters with indigenous, colonial European, and African Americans, helped bring the intoxicating brew, once regarded with wariness, to the tastebuds and imaginations of England’s upper classes.

But first, Hughes took to the high seas. He writes that he served on “his majesty’s ship of war,” a polite reference to privateering. At the time, English ships often had charters from the crown entitling them to capture and exploit ships from other countries, a kind of state-sanctioned piracy. Hughes’s ship privateered its way around the Caribbean, from Jamaica and Hispaniola to Florida. As a low-ranking sailor, Hughes was often stuck with the dangerous and tedious job of venturing out in a longboat to explore unknown coasts. But that gave him plenty of time to work on his passion project.

Hughes published his famous ttreatise on American botany in 1672.
Hughes published his famous  A treatise on American botany in 1672. Cooking in the Archives/Public Domain

Published decades after his return to England, The American Physitian includes notes on sugarcane (“both pleasant and profitable”), lime (“excellent good against the Scurvie”), and prickly pear (“if you suck large quantities of it, it coloureth the urine of a purple color”). But the longest entry of the book is dedicated to cacao, “that Fruit, which is the chiefest-ingredient of the deservedly-esteemed Drink called Chocolate.” This drink was so piquant and tempting, so symbolic of the lush riches of the New World, that Hughes dubbed it “the American nectar.”

While he was one of the first to write about it in English, Hughes wasn’t the first to bring chocolate into the European archive. That honor goes to Christopher Columbus himself, who, on his fourth voyage to the Americas, in 1502, encountered a boatful of indigenous people off the coast of Honduras. Their cargo contained a number of strange pods, which a stymied Columbus could only describe as almonds.

Indigenous Central Americans knew better. They had been consuming chocolate since at least 1400 BC. Pre-Columbian cultural artifacts are full of images and traces of cacao, which they fermented, crushed, and drank with hot water for special occasions. The Codex Zouche-Nuttall, a 14th-century document from the Mixtec people, depicts a couple marrying by sharing a frothing cup of the beverage. Scented with vanilla, honey, and other florals, colored red with annatto, and crowned with a signature crimson foam, cacao embodied life itself. “There was a lot of play around chocolate being like blood,” says Marcy Norton, Associate Professor of History at the University of Pennsylvania, who wrote a book on chocolate.

An illustration from a 16th-century Spanish treatise shows indigenous American women making hot chocolate.

An illustration from a 16th-century Spanish treatise shows indigenous American women making hot chocolate. World Digital Library/Public Domain

Indigenous Americans also presented cacao to diplomatic guests. It was, perhaps, in this context that Europeans first encountered the drink. In 1518, a group of elite, likely Mayan-speaking Caribbean people presented a Spanish expedition with turkey stew, corn tortillas, and a cacao drink. The Europeans loved the turkey and tortillas, says Norton, but “the cacao drink was very strange to them.”

“Strange” is an understatement. At first, many Europeans simply couldn’t stand chocolate. Benzoni, an Italian traveler in 1500s Nicaragua, said that chocolate was more fit for pigs than humans. A Jesuit traveller in the 1500s compared the foam—one of the most important aspects of the beverage for indigenous Americans—to feces.

By the early 1600s, however, tastes were changing. Maybe it was because Spaniards had spent a century sipping chocolate in diplomatic meetings with indigenous leaders, part of the strategic military alliance that enabled European conquest. Maybe it was the addictive shock of caffeine in the era before coffee and tea captured Europe. Or maybe, as Norton argues, it was a result of the ever-permeable nature of colonial relationships, in which—without intending to, often without wanting to—the colonizer can’t help but take on the tastes and habits of the colonized.

A 1671 French treatise includes a drawing of an indigenous man, a cacao plant, and chocolate-making equipment.

A 1671 French treatise includes a drawing of an indigenous man, a cacao plant, and chocolate-making equipment. Public Domain Review/Public Domain

Whatever it was, by the early 1600s, chocolate had seduced Spain. Sold from street carts and chocolate houses favored by missionaries, traders, and others embedded in Transatlantic networks, the frothy beverage enchanted Spaniards as much as its indigenous origins alarmed them. “There’s a lot of satirical and literary production where people are very playful about how taking chocolate makes you an idolator,” says Norton. The fear was real enough to prompt European doctors, priests, and scholars to debate at length how much chocolate was too much, and whether it could be drunk while fasting.

By the time Hughes traveled to the Americas, Spain and the New World were already connected by the habit of hot chocolate drinking, part of a new transatlantic culture forged by trade in sugar, spices, and human beings. Hughes’s description of common hot chocolate ingredients reflects this worldly milieu of traders and the spices they coveted. Variations of the beverage could include “milk, water, grated bread, sugar, maiz, egg, wheat flour, cassava, chili pepper, nutmeg, clove, cinnamon, musk, ambergris, cardamom, orange flower water, citrus peel, citrus and spice oils, achiote, vanilla, fennel, annis, black pepper, ground almonds, almond oil, rum, brandy, sack.”

The bitter undertones of cacao alluded to equally unsettling histories. By the time of Hughes’s voyage, the great pre-Columbian empires had all but fallen. Hundreds of thousands of Native Americans had been killed by European guns, forced labor, and disease. Thousands of enslaved Africans were being taken to American plantations to replace them. As a result of this violent, vibrant exchange, a new Mestizo culture was born, indigenous, African, and European all at once. These people in Empire’s margins—enslaved Africans coaxing sugarcane from island soil; Mestiza ladies mixing indigenous knowledge into chocolate for their Spanish employers or husbands—are the real authors of Hughes’s book.

As with many natural historians of the time, says Herbert of the Folger Shakespeare library, Hughes’s work “was an act of information possession.” His botanical buccaneering was a stand-in for the colonial project as a whole. Like all Europeans in the New World, he extracted resources and knowledge from lands and people that were not his to take. Yet this, says Norton, is the great irony of Europeans’ enduring obsession with cocoa. Hughes may have tried to possess American knowledge, but chocolate, and the indigenous traditions that created it, have possessed Europe ever since.

William Hughes’s Hot Chocolate

Adapted by Marissa Nicosia of Cooking in the Archives for the Folger Shakespeare Library’s “First Chefs” exhibition, part of the library’s ongoing “Before ‘Farm to Table’: Early Modern Foodways and Cultures” series.

Ingredients

This recipe makes two cups of hot chocolate mix.

  • 1⁄4 cup cocoa nibs
  • 3 1⁄2 ounces or 100 grams of a 70% dark chocolate bar, roughly chopped
  • 1⁄2 cup cocoa powder
  • 1⁄2 cup sugar
  • 1 teaspoon vanilla
  • 1⁄4 cup breadcrumbs or grated stale bread (optional for a thicker drink)
  • 1⁄2 teaspoon chili flakes (substitute 1⁄2 teaspoon ground cinnamon for a less spicy drink)
  • Milk (1 cup of milk to 3 tablespoons of finished mix)

Preparation

Toast the cocoa nibs in a shallow pan until they begin to look glossy and smell extra chocolatey. Combine all ingredients in a food processor, blender, or mortal and pestle. Blitz or grind until ingredients are combined into a loose mix. Heat the milk in a pan on the stove or in a heatproof container in a microwave. Stir in three tablespoons of mix for each cup of heated milk.

Notes

Hughes lists many other ingredients that indigenous Caribbean people as well as Spanish colonizers added to their hot chocolate. Starting with a base of grated cacao, they thickened it with cassava bread, maize flour, eggs, and/or milk, and flavored it with nutmeg, saffron, almond oil, sugar, pepper, cloves, vanilla, fennel seeds, anise seeds, lemon peel, cardamom, orange flower water, rum, brandy, and sherry. Adapt this hot chocolate to your taste by trying these other traditional flavorings.

 

SOURCE -> https://www.atlasobscura.com/articles/who-invented-hot-chocolate

by panamaposse