@ETpro No, but I’m giving it some thought. I am looking at ten acre parcels on the sparsely populated east coast which is very wild, lots of cliffs and coves, good surfing and surf fishing—it reminds me a lot of the rugged northern California coastline around Mendocino, but warmer and much, much cheaper.
Over the past 7 years, I’ve now and then sailed boats down into that area for delivery to new owners. The first trip down on my way to Martinique, I sailed into Dominica out of curiousity because I knew nothing about it and it looked incredible from offshore—like a huge peaked emerald dramatically jutting out of the azure sea. I was fortunate to meet some locals that same night who have become good friends over the years. Since then, I’ve been back for a month at a time when I can.
It’s a pretty sedate island, but for me its about kayaking, sailing, billfishing, stream trout fishing, solitary camping on the beach or in the mountains, hiking to a mountain ledge for a panoramic view of the island, surfing, or just hanging in a cafe in town. When it’s 86F on the coast, it’s always 60 degrees 7 or 8 miles away in the interior mountains. The Atlantic trades keep the temps between the low 70s and mid 80s year round – subtract 15 to 20 degrees for the upper elevations.
It is a very small island with a relatively low population density (especially for the Caribbean), with small villages scattered here and there, mostly along the coasts. It is packed with an awesome variety of climate, terrain and culture. I’ve never been disappointed or bored there. The place is blessed as Hawaii is blessed and the people are incredibly hospitable. The interior is all streams and waterfalls, hardwood forests, interspersed with valleys carpeted with avocado, mango, papaya, banana and tangerine orchards which represent a lot of their export. There is birdlife that is found nowhere else in the world. The waters along the shore and in the bays are boiling with fish, like Florida 100 years ago.
Overall, the traditional native cuisine is very healthy. Spicy but not hot. Lots of fish and chicken, fruit of all kinds, lots of fresh vegetables, and for starches plantain, cassava (yuca), and rice. Their food has French Creole and Spanish influences. Today, of course everything is available, but beef is expensive all over the Caribbean.
It isn’t very touristy. I’m told it’s still very much like it was in the ‘50s, very quiet. Ecotourists are a different sort altogether and tend to go for the nature and native culture, rather than clubs, high-end restaurants and bars (all of that can be had a short sail away at Martinique or Guadalupe). They come in smaller numbers as well and aren’t dumped into port by the thousands from cruise ships like in places such as Forte de France, Martinique and I think that has a lot to do with the Dominican’s positive attitude toward foreigners—they aren’t overwhelmed by demanding people inflating local prices. There are a couple clubs in the capital city and main port, Roseau, but mostly the establishments are intimate little ma and pa joints serving local cuisine, little hotels, B&Bs and rooming houses. The villages are active, but at a slow, friendly pace. There are signs of geothermal energy everywhere and I don’t understand why this hasn’t been exploited in lieu of the big fossil fuel energy plant near Roseau..
Up on the north end, near Portsmith, there are some American college kids in an international exchange program and there is a Peace Corp presence up there as well.
If this island was ever cut off from the rest of the world, it is capable of independently supporting its population with more than adequate water, food and energy (geothermal). Not may Caribbean islands can make that claim.