Portal:Islands

Battle of Valcour Island, Unknown artist

The Battle of Valcour Island, also known as the Battle of Valcour Bay, was a naval engagement that took place on October 11, 1776, on Lake Champlain. The main action took place in Valcour Bay, a narrow strait between the New York mainland and Valcour Island. The battle is generally regarded as one of the first naval battles of the American Revolutionary War, and one of the first fought by the United States Navy. Most of the ships in the American fleet under the command of Benedict Arnold were captured or destroyed by a British force under the overall direction of General Guy Carleton. However, the American defense of Lake Champlain stalled British plans to reach the upper Hudson River valley.

The Continental Army had retreated from Quebec to Fort Ticonderoga and Fort Crown Point in June 1776 after British forces were massively reinforced. They spent the summer of 1776 fortifying those forts and building additional ships to augment the small American fleet already on the lake. General Carleton had a 9,000 man army at Fort Saint-Jean, but needed to build a fleet to carry it on the lake. The Americans, during their retreat, had either taken or destroyed most of the ships on the lake. By early October, the British fleet, which significantly outgunned the American fleet, was ready for launch. (Full article...)

Malagasy cuisine encompasses the many diverse culinary traditions of the Indian Ocean island of Madagascar. Foods eaten in Madagascar reflect the influence of Southeast Asian, African, Oceanian, Indian, Chinese and European migrants that have settled on the island since it was first populated by seafarers from Borneo between 100 CE and 500 CE. Rice, the cornerstone of the Malagasy diet, was cultivated alongside tubers and other Southeast Asian and Oceanian staples by these earliest settlers. Their diet was supplemented by foraging and hunting wild game, which contributed to the extinction of the island's bird and mammal megafauna. These food sources were later complemented by beef in the form of zebu introduced into Madagascar by East African migrants arriving around 1,000 CE.

Trade with Arab and Indian merchants and European transatlantic traders further enriched the island's culinary traditions by introducing a wealth of new fruits, vegetables, and seasonings. Throughout almost the entire island, the contemporary cuisine of Madagascar typically consists of a base of rice served with an accompaniment; in the official dialect of the Malagasy language, the rice is termed vary ([ˈvarʲ]), and the accompaniment, laoka ([ˈlokə̥]). The many varieties of laoka may be vegetarian or include animal proteins, and typically feature a sauce flavored with such ingredients as ginger, onion, garlic, tomato, vanilla, salt, curry powder, or, less commonly, other spices or herbs. In parts of the arid south and west, pastoral families may replace rice with maize, cassava, or curds made from fermented zebu milk. (Full article...)

• ... that Curtis Island has risen by 18 metres (59 ft) during the last 200 years?
• ... that the island bronze-naped pigeon is a popular food at bars and parties on São Tomé?
• ... that Saunders Island has a lava lake and is populated by penguins?
• ... that Mohawk Island is sometimes underwater?
• ... that one of the last surviving women from Rapa Nui to receive traditional facial tattoos was queen consort Ana Eva Hei?
• ... that the search for mammals on Booby Island was a bust?