Author: The Cayman Institute

The Cayman Institute Director-General of The Cayman Institute. Nicholas Robson has a rich background in the non-governmental (NGO) sector. He received his MA in Peace Studies from the University of Bradford. Nick has consulted for the British Red Cross in Disaster Management and is the founder of the Cayman Institute, a think tank doing policy research in areas such as global warming and climate change, energy security and economic sustainability for small island states. Nick also has a background in security and law enforcement. His geographical areas of interest are Central and South Asia and the Middle East as well as Small Island Developing States. He is also the Chief Coordinator of the South Asian Strategic Stability Institute (SASSI) based in London whose aims are to make a leading contribution to regional and international academic and policy-orientated research discourses about South Asian security. His publications include Cayman Islands Energy Policy: Background Advisory Report and Sea Level Rise and Its Implications for the Cayman Islands. See Specialties -Geopolitical, strategic and security implications of climate & energy security -Food and water security implications -Climate / Refugee problem -Global terrorism and climate change -Disaster management and climate change -Economic, political and social issues in the world's smallest countries and dependencies (including SIDS) Counter Terrorism. Disaster Response - IFRC. Human Rights - Int’l Human Rights Academy (University of Utrecht). UN training in Peace Keeping Operations (UNITAR)

Lighter Footprint

Low-impact tourism may not be the first thing we associate with the Caribbean. But, as Carley Thornell discovers, St. Croix is a bright, eco-friendly exception.

Breadfruit

A CHEERY BARTENDER wearing a tropical madras kerchief made a passion-fruit cocktail with Mutiny Island, a local vodka distilled from breadfruit. A couple of booths away, a chef struggled to keep his toque in place as he leaned over a steaming cauldron filled with a pork-and-pumpkin stew made with ingredients sold at the nearby farmers’ market. Under a white tent, another chef served a hearty birria, a stew made with the meat of Boer goats, like the ones eating hay just a few yards away. <

< https://apple.news/AhOpBkek3QaW-PGaNjnbxVA;