Himalayan High: Lukla’s Tenzing-Hillary Airport

by Kraig Becker on

While Kathmandu is a unique and interesting city, it certainly isn’t a destination that draws you to Nepal. For most travelers to the region, myself included, it was simply a stop over until we could get on with our real journey, namely the trek to Everest Base Camp. After spending a day in the noisy Nepali capital city, I was more than anxious to get out of town, and get started with our hike.

The first stop for anyone traveling to Everest is Lukla, a small village located at 9380 feet (2860 meters). The town has the distinction of the only true airport in the Khumbu Valley region, and there are daily flights from Kathmandu. Named after the first two men to stand atop Everest, the Tenzing-Hillary Airport is the third highest in the world, but is best known for its unique landing strip, which runs 1729 feet (527 meters) in length, and actually goes up the side of a mountain at a 12% grade. That incline helps to slow down incoming planes at a more rapid rate, and actually assists aircraft on take off by helping them speed up more rapidly.

I set out from Kathmandu aboard a Twin Otter airplane, a utility aircraft that has been in service around the world for decades and is often employed in remote regions of the world. The plane seats 20 and is designed for short take offs and landings, perfect for getting in and out of Lukla. As luck would have it, when my trekking group scrambled aboard the plane in Kathmandu, I ended up in the very back of the plane, which gave me an excellent view into the cockpit, something that would later prove to be a bit scary as we made the approach into Tenzing-Hillary Airport.On the 45-minute flight from Kathmandu to Lukla you could practically feel the anticipation inside the cabin of the plane. We were all excited as we left the city behind and began to catch our first glimpses of the Himalaya themselves. Peering out the side windows, I caught sight of several snow capped mountains in the distance, while forests of rhododendron’s passed by on the slopes below. It was springtime in the Himalaya, and the whole region was in bloom.

Before long, we were making our final approach to Lukla, and my vantage point at the back of the plane, gave me an unobstructed view right into the cockpit, where I could watch both the pilot and copilot go about their business. This is a bit of an unusual sight, considering that most of the time when we fly, you can’t see what is happening up there, but on that small, Twin Otter, I could see exactly what the pilots saw, and in this case, that was a pretty scary sight.

Most of the flight, the view out of the cockpit window was generally what you’d expect, consisting of open sky or the occasional distant mountain. But as we came in for a landing, that view suddenly changed, and for a short time all I could see was a mountain wall looming directly in front of the aircraft. For several very long moments, that granite face blocked out all other views, and if you didn’t know any better, you’d think that we were about to fly directly into that rock face.

But the plane kept banking to one side, and slowly, ever so slowly, that gray wall of granite slid out of view, and a runway materialized, almost out of nowhere, in its place. The aircraft was in perfect position to land, and before we knew it, we were on the ground, rolling up the runway, and coming to a complete stop on the tarmac. After that, it was only a few minutes and we were out of the Twin Otter and on the ground in the Himalaya at last.

Once off the plane, there was little to do. We retrieved our backpacks almost immediately, and soon after that, we were on our way. Quite literally on our way. The stairs that lead up, and out of the airport run directly onto the trail that runs directly into the village of Lukla, and eventually the Khumbu Valley itself. The very same trail that will eventually lead to Everest Base Camp as well.

Next: On The Trail (Part 1)

Tenzing-Hillary Airport, Lukla, Nepal from Kraig Becker on Vimeo.

Traveling culinary competition makes for swine time

by Laurel Miller on

Two garish, heavily-tattooed girls approached me and my friend Adrienne, and pointed their weapons at us. “Pig liver mousse?” asked the blonde, aiming a whipped cream dispenser at me. Her brunette counterpart stood silently, wielding a squeeze bottle of barbecue sauce and a tray of meaty tidbits.

Welcome to the second annual Cochon 555, a lard-fueled, traveling circus of five chefs, five winemakers, and five pig carcasses. It’s actually a 10-city tour, with each destination’s chefs engaging in “friendly competition” for a great cause: “to promote and preserve heritage pigs, and breed diversity in local and national communities.”

Heritage livestock are domestic breeds that are threatened with extinction due to the demands of modern agriculture. In the words of the American Livestock Breeds Conservancy, “Modern food production now favors the use of a few highly specialized breeds selected for maximum output in a controlled environment.”While some may find it ironic and hypocritical to eat, glorify, and promote animals in the name of saving them, you’re entitled to your opinion. For the rest of you, not only do heritage breeds help to preserve genetic diversity, but they also taste better. Many heritage breeds possess a “true” flavor inherent to the animal, i.e., pork tastes…more porky. Heritage breeders in general also have an emphasis on animal welfare, sustainable farming and animal husbandry practices, and regionality, as they’re generally small, family outfits. It’s hard to argue with those ethics if bacon makes you salivate.

I attended Seattle’s Cochon 555 on May 23rd to support the cause, as well as watch local chefs like John Sundstrom (Lark), and Tamara Murphy (Brasa) duke it out. Each competitor is chosen based on their support of local food sourcing and commitment to sustainability; the pigs are sourced from ranches dedicated to preserving heritage breeds. While the chefs prepare tasting plates (they’re allowed free rein on preparation method) for the guests, local family winemakers keep the grape flowing. Guests help select the winning chef by voting for their favorite, along with a panel of 20 judges. The victor of each destination is crowned “Prince or Princess of Porc,” and moves on to compete in the Grand Cochon finale, to be held June 20 at the Food & Wine Classic in Aspen.

Cochon 555 also includes a VIP “Meat & Greet” with local foods and producers, a “Swine & Spirits” mixology showcase, and- my favorite- a demonstration breakdown of a whole pig carcass. San Francisco’s Ryan Farr of 4505 Meats (and producer of the best damn chicharrones on earth) made a guest appearance in Seattle, and proceeded to dismantle a 140-pound pig before an awestruck audience. The results were raffled off, leaving each lucky winner clutching a package of pork to their chest.

Adrienne and I wandered around, sampling everything from tortellini with pig brains in a pork dashi, to apple-bacon ice cream, and red velvet cupcakes with whipped (sweetened) lard frosting. Not everything was good, mind you, and I can live a full life without eating the lard-shortbread version of a Snickers bar ever again, but chef Chester Gerl’s (Matt’s in the Market) cochinita pibil, a Yucatecan-style preparation made from a Red Wattle pig from Lazy S Farm in Kansas , was outstanding. I also thorougly enjoyed the mini “ultimate BLT” of chef Adam Stevenson’s (Earth & Ocean) cocoa-cured bacon, bologna, and smoked coppa, with tomato jam.

While the $125 price tag ($175 for VIP pass) is too steep- at least, at the Seattle event, where the food and drink ran out before the sun even began to set, it’s for an important cause. Even if you don’t eat meat, there’s a dire need for more humane livestock management, and stricter regulation on livestock production, waste management, and processing. As we used to say at the meat shop I once worked at, “Praise the Lard!”

Somaliland: the next big adventure travel destination?

by Sean McLachlan on

Can a country that doesn’t officially exist develop a tourism industry? Some entrepreneurs in Somaliland think so.

Abdi Abdi, owner of the Oriental Hotel in Hargeisa, already runs a tour company. Other hotel owners are following suit and experimenting with special tours. Abdi Abdi offers home stays with nomad families. Hassan Ahmed Hussein, owner of the Hadhwanaag Hotel and Restaurant, is considering offering camel tours and boating trips. Both want to put Somaliland on the map for adventure travel.

Somaliland certainly has some strong points. The prehistoric painted caves of Laas Geel are the star attraction. They’re as beautiful as the more famous caves of Lascaux in France and Altamira in Spain, with the added bonus that they’re actually open to the public. I’ve traveled to thirty countries, and worked as an archaeologist in four, and Laas Geel is perhaps the most impressive archaeological site I’ve ever seen. It certainly ranks in the top five, along with the Pyramids of Giza, Karnak, Machu Picchu, and Avebury.

Not only are the paintings in a wonderful state of preservation, but the desolate landscape, with only one or two nomad’s shelters within view, adds to the atmosphere. In my opinion Laas Geel should not be developed, simply guarded and left in its natural state. The Somaliland government has already taken steps to protect the site and should leave well enough alone. Too many archaeological treasures have lost their atmosphere through “improvements” such as visitor’s centers and parking lots.

As shown on the site Somali Heritage, there are plenty of other ancient remains that could become tourist attractions once they’ve been properly studied. There are medieval forts and settlements, colonial remains from Ottoman and British times, and more painted caves like those at Laas Geel.Beyond history, there’s the capital Hargeisa and its camel market, as well as incredible scuba diving in Berbera. At the moment, though, lack of international recognition and the common confusion between Somaliland and Somalia will keep many potential visitors from ever considering Somaliland. Plus this is still a volatile region. Foreigners are advised to have a bodyguard when venturing outside the capital, and a few days ago a border skirmish with Ethiopia left 13 dead. Then there’s the on-again, off-again border dispute with neighboring Puntland.

These problems will keep most people away, but will attract others. Somaliland has to be careful not to attract the wrong kind of tourist, thrill seekers enchanted by the guns and the burnt-out tanks and the legal drugs. I’ve met way too many of these people on the road, and they tend to leave a bad reputation in their wake. The best part of traveling in Somaliland is the Somalis themselves. They’re unaccustomed to tourists and thus their warmth and hospitality have been untarnished by bad interactions with obnoxious foreigners. This could so easily change.

Take the example of Egypt, which has been a tourist destination since the days of Heroditus. Visitors to any of the great sites (and they’re so awesome they truly must be seen) will be constantly harassed, hurried, propositioned, screamed at for tips, and hustled. This leaves many visitors with the impression that Egyptians are all a bunch of hucksters who are only interested in quick cash.

Nothing could be further from the truth. Once a visitor breaks through the vile crust of touts, he’ll find the Egyptians warm, welcoming, funny, and great company. The images of the Pyramids and the Valley of the Kings are etched forever in my mind, but my fondest memories of Egypt are sitting on the banks of the Nile in the small town of Minya chatting with some students, and sipping coffee in backstreet cafes in Cairo. A foreign visitor to Egypt should take time to meet the Egyptians. This helps the reputation of both countries.

At the moment Somali people are wide open. It’s up to every foreign visitor and the Somalis themselves to keep the communication more about exchanging goodwill and knowledge than exchanging money for thrills.

In the short term Somaliland will remain an adventurous side trip from Ethiopia, but as the infrastructure improves and more people learn about its attractions, the nation will get more visitors. As a travel writer I have to wonder about my own role in all of this. My series on Somaliland has been one of the first, if not the first, on a major travel website. I’m helping to set the ball rolling. When I visit Somaliland again in a few years time, or perhaps even next year since I’m anxious to get back to Harar, will I see a change? And will it be for the better or for the worse?

Don’t miss the rest of my series on travel in Somaliland.

Man fined $65 for letting pet python crawl around Holiday Inn hallway

by Scott Carmichael on

A 25 year old man from Mason City, IA has been fined $65 for letting his pet snake crawl uncontrolled through the hallways of the local Holiday Inn.

The man was a guest at the hotel, and apparently felt that his 5 year old pet python needed some exercise. What convinced him to let the snake loose in the hallway is a mystery, but the hotel manager says the man was apologetic about the incident.

Now, I’m not a pet owner myself, but I do understand people who love their pets a lot – but to let a python loose in a hotel hallway just boggles the mind.

The Holiday Inn manager did remind guests that the chain is pet friendly, but that their hospitality ends with cats and dogs. So, next time you take a trip, you may want to find a pet-sitter for your python.

Himalayan High: A trek to Everest Base Camp

by Kraig Becker on

More than any other mountain, Mount Everest has always held an undeniable allure amongst the general public. Ever since it was first surveyed back in 1856, we’ve been fascinated by the massive peak that rises 29,029 feet above the Earth’s surface. Later, the world would hold its collective breath while explorers such as George Mallory and Andrew Irvine challenged the mountain, just because it was there. And later we would cheer when a young man from New Zealand, named Edmund Hillary, and his climbing partner from Nepal, Tenzing Norgay, stood atop the summit for the first time. The fascination turned a bit morbid when Jon Krakauer’s Into Thin Air told the tale of the that tragic 1996 climbing season during which 15 people lost their lives on the mountain. But that best selling book reintroduced a new generation to Everest, keeping its mystique alive and as strong as ever.

Climbing the mountain is an expensive and challenging endeavor, costing upwards of $50,000 and requiring a two month commitment to complete. Not many of us have that kind of time on our hands, not to mention that much disposable income, which makes it highly unlikely that we’ll ever stand on the summit ourselves. But the desire to see the mountain runs strong amongst adventure travelers, and each year hundreds of them make the trek to Everest Base Camp, just to experience a part of the mountain for themselves.

In April I had the privilege to make that trek for myself, spending 12 days hiking in the Khumbu Valley of Nepal, and ultimately arriving at Base Camp, located at 17,600 feet. Along the way, I passed through mountain villages, stayed in traditional teahouses, and experienced the Himalayan culture first hand, and all the while the stunning snow capped mountains of the region served as a breathtaking backdrop. The trip turned out to be everything I had hoped for and more, and while it isn’t an easy journey, for those who have always wanted to make it, it is definitely worth the hike.

Over the next few weeks, I’ll be sharing my experiences from the trek with Gadling readers. Hopefully I’ll be able to convey to you, in some small way, the sense of adventure and wonder that a walk in the Himalaya can produce. And that adventure starts in Kathmandu, the capital of Nepal, and the gateway to those mountains.

Next: Kathmandu: Gateway to the Himalaya