Image via WikipediaNYTimes.com: "JAMAICA is a land of deep and profound greens: hurricane-battered jungles, untrimmed coconuts delivered to villa doorsteps, sticky cannabis held in lacquered wooden humidors. But when I first visited the island in 2005, no green fascinated me as much as the contents of the glass jar handed to me one evening by Darren Lee, then the chef at Strawberry Hill, a luxurious resort in the mountains above Kingston. This green was rough and wet, but also glassy, and I recognized it immediately: These were puréed Scotch bonnet chiles — hot as habaneros, but fruitier, almost sweet."
Forbes I recently spent a week in Turks and Caicos , my first time out of the country since the pandemic hit. Like many Caribbean countries, Turks and Caicos rely almost entirely on tourism to power their economy, so they’re desperate for travelers to return. I’m happy to report that these beautiful beaches felt like an escape from the despair of this global pandemic, and here’s how they are keeping travelers safe.