

| After a few days in Dominica we've agreed that, if we ever decide to move to the tropics and open an eco-lodge, this is the place we'll come! Not to be confused with the Dominican Republic, Dominica (accent on the third syllable) is a rugged, green island composed of eight individual volcanoes, several of which show some activity; countless rivers, springs, hot springs and even a boiling lake; six different kinds of forest, from dry savannah along the western shoreline to elfin forest high on the mountain tops; several protected national forests, including UNESCO World Heritage Sites; and a population of about 70,000 living in numerous small villages dotting the coast and interior. The major industry is still farming, with commercial crops being bananas (7 different varieties), coconuts, coffee, cacao, pineapple and citrus. Other edible fruits such as mangoes, papayas, various berries, breadfruit and so on, abound; one would never go hungry here. Tourism is beginning to make inroads, though, and the cruise ship plague has afflicted Roseau, the capital. Dominica has a mixed French/English heritage, English is the main language, but Creole and Patois are also widely used We anchored in Prince Rupert Bay, on the northwest corner of the island, just off of Portsmouth, after an easy, half-day sail from Guadaloupe. We'd been warned to watch out for the "boat boys" in this bay: locals who paddle out in small dinghies, canoes and surf boards, very aggressively trying to sell their services as guides, boat cleaners, fetchers of supplies, even "guards" to keep your boat safe from burglary when unattended (a form of protection money). Over the last few years, though, the Government and some of the local tour guides have been working to make the bay more hospitable. Tour guides are now tested and licensed by the government and wear official badges and t-shirts. The local guides have organized themselves into the Indian River Guides Association, and once a guide has established a relationship with a visiting yacht, the others stay clear. They've even established security patrols in the bay; one evening we were returning to Dakota Rose after dark and were checked out by that night's on-duty guide. The occasional unlicensed boat boy still visited us, but they weren't overwhelmingly pushy and would paddle away when we assured them that we didn't need anything. |
| On our arrival we were met about an hour out by Alexis, in his bright yellow dinghy, offering his services. Once at anchor he came alongside and we arranged for 2 days of touring the island. On Monday morning we went up the Indian River, then in the afternoon we were driven up into the rain forest and did some hikes. On Tuesday we spent the day on a driving trip around the island. Turns out that Alexis has quite the little business going. He's the marketing whiz, with his fast dinghy and outboard, signing up the customers as they enter the bay. He then subcontracts the actual tours to family members and friends - licensed guides also - who use his river paddle boat and taxi van. |
| Alexis' brother, Roy, was our tour guide for a morning trip up the Indian River. We saw Roy a lot over the few days we were there, and he wore his shades no matter how bright the day or dark the night. We came to understand that he's a major consumer of one of the island's main cash crops. |










| Bloodwood trees - so named because of their bright, red sap used by the cannabalistic Carib Indians to dye their faces - lined the banks |


| We spent a day-and-a-half touring the island with Kenneth as our tour guide. He amazed us with his knowledge of the island flora and fauna, routinely spouting the Latin names of the multitude of plants we encountered. Click the picture below to visit Ken's awesome website!!! |

| This is something we'd never seen before ... a banana flower |


| With little flat land on the island, farms extend up and down the slopes of steep valleys, with banana, coconut and fruit trees intermixed. |








| 3,000 acres are set aside as a reserve for the Carib Indians, some of the few left in the islands. We stopped to enjoy cassava bread, made with grated cassava root, coconut, and a little salt and sugar. |





