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The Islands Portal

A view of some of the Thousand Islands, photographed in 2015 from atop the 1000 Islands Tower, facing northwest. The Thousand Islands are a North American archipelago of 1,864 islands that straddles the Canada–US border in the St. Lawrence River as it emerges from the northeast corner of Lake Ontario.
A view of some of the Thousand Islands, photographed in 2015 from atop the 1000 Islands Tower, facing northwest. The Thousand Islands are a North American archipelago of 1,864 islands that straddles the Canada–US border in the St. Lawrence River as it emerges from the northeast corner of Lake Ontario.

This is a list of the lists of islands in the world grouped by country, by continent, by body of water, and by other classifications. For rank-order lists, see the other lists of islands below. (Full article...)

Aerial view of Key Biscayne in 1999

Key Biscayne (Spanish: Cayo Vizcaíno) is an island located in Miami-Dade County, Florida, located between the Atlantic Ocean and Biscayne Bay. It is the southernmost of the barrier islands along the Atlantic coast of Florida, and lies south of Miami Beach and southeast of Miami. The key is connected to Miami via the Rickenbacker Causeway, originally built in 1947.

The northern portion of Key Biscayne is home to Crandon Park, a county park. The middle section of the island consists of the incorporated Village of Key Biscayne. The southern part of the island is now protected as Bill Baggs Cape Florida State Park, adjacent to Biscayne National Park, one of the two national parks in Miami-Dade County. (Full article...)

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Bottles of yellow and orange sauce
Lemon and mango pickles (achards) traditionally accompany meals in the northwestern coastal regions of Madagascar.

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...)

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Satellite view of Hawaii archipellago
Satellite view of Hawaii archipellago
Credit: NASA (Jacques Descloitres, MODIS Land Rapid Response Team at NASA GSFC)
Satellite view of Hawaii archipelago

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The following are images from various island-related articles on Wikipedia.

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