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.

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. <

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