John is an American farmer who owns a large plot of land with a vibrant vegetable garden, a blooming orchard, and his comfortable home. John keeps hens in a coop next to his house, some of which he uses for his own purposes and some of which he sells. Over the years, this arrangement has worked well for him, increasing the productivity and self-sufficiency of his farm.
Occasionally, John is used to discovering eggs strewn all over his property, particularly in the vicinity of the greenhouse where his hens enjoy running amok. Since his free-range hens behaved in this manner normally, there was never any reason to be concerned. But one morning, John noticed something strange that caught his attention.
John found a group of perfectly black eggs next to the chicken coop. He had never seen anything like this before. John was surprised at first by the striking black hue of the eggs, but his curiosity overcame him. He was intrigued by these unusual eggs and chose to incubate them in a warm, dark corner of his barn, just like he would any ordinary chicken egg.
The eggs started to hatch after several days of patient waiting, exposing their even more amazing contents. The chicks that emerged astounded John since they were entirely black, down to their beaks and feathers. John was excited to learn more about these unusual birds because he had never expected to see this sight.
The chicks turned out to be Ayam Cemani, a rare species distinguished by their remarkable all-black look. Their interior organs and bones are also included in this distinctive feature, which goes beyond appearances. John found out that his affluent neighbor, who specialized in uncommon breeds, was the breeder of these unusual chickens. It seemed as though one of his neighbor’s hens had inadvertently strayed into John’s land and lay eggs.
For John, the discovery of the Ayam Cemani chickens was a thrilling experience that brought a sense of mystery and variety to his farming life. In addition to introducing him to a new breed, this event deepened his relationship with his neighbor and sparked conversations about possible future partnerships. Though surprises were nothing new to John’s farm, the emergence of these black chicks was a wonderful exception that brought to mind the never-ending wonders of the natural world.
This Caribbean Island Is Back From the Brink—and Ready To Share Its Treasures With the World
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The paintings of Italian-born artist Agostino Brunias, who made a profession of depicting the island in subdued, stylized settings that covered up the harsh realities of colonial control, were my first visual introduction to Dominica. However, as soon as I step onto its winding roads, which begin to twist shortly after I arrive, it becomes evident that this region, which is situated in the center of the Lesser Antilles’ curve, is anything but tame. The two-toned leaves of its bois canot trees, which change color from green to white when they sway in the wind, shimmer and bristle with the power of the volcano. It lulls with the erratic sound of its numerous waterfalls, scatters rainbows haphazardly across its breathtaking horizons, and enchants from the depths with its vibrant coral reefs. And it roars come storm season.
The indigenous Kalinago people of Dominica survived invasion by the French and British, who imposed slavery on the Africans who now make up four-fifths of the island’s population and left a linguistic legacy of English and French-based Creole, by mastering the lush tropical rainforest that covers more than 60% of the island. If you visit Trinidad for roti and Jamaica for jerk, you should travel to Dominica for green things like bush rum and flower teas. There are a ton of medicinal herbs in the forest.
The Jungle Bay Dominica resort, located smack dab in the center of the Soufrière jungles, leans into nature instead, maybe realizing the futility of fighting against the earth’s generosity. When I finally get there, the kitchen is closed. Joanne Hilaire, the operations manager, tells me that they never let guests go hungry, though, so I can feel the warmth of Dominica’s welcome. The cook is preparing an excellently stewed dish of beans with taro, rice, and plantain for our late dinner, off the menu, while I have a refreshing ginger-lime cocktail that is a local favorite. When I wake up the following morning, I find that my villa’s doors open onto a private veranda that faces southwest toward Soufrière Bay, where the Caribbean Sea and the Atlantic Ocean converge. I let the light wake me for the remainder of my stay by leaving my blinds open.
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