Stories By 'Thomas Heaton'
Wild lichen, chicken feathers, pork blood and stinky soybeans—there is so much more to eastern Nepali cuisine than tongba and barbecued pork.
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Deep within forests and between the steps of terraced farms, corrugated iron roofs signal homes, and life. These houses occasionally flank paths that traverse the hill, and their residents smile as unfamiliar faces pass through.
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Offer a firm handshake, keep the conversation civil and always remember to scoop the soup away from you. That is what Uddab Thapa teaches budding government officials at his dining etiquette classes.
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Tucked away in a courtyard not far from Patan Durbar Square, three food enthusiasts are doing their best to preserve Nepal’s diverse culinary heritage.
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Honey is in Bal Krishna Upadhyay’s lifeblood. Upadhyay’s family has been keeping Asian honey bees for generations. But last year was a bleak winter. His normally prolific bees had no honey.
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Opting for a tuk tuk to circumnavigate Sri Lanka, scooters through Myanmar, or trains and buses to cross the continent of Europe, I have long erred on the side of adventure when travelling.
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