Left late (stomach) 9:40 – arrived 2:10 pm. Walked down to Phortse Tenga (3808 metres).Had a lodge break and then UP to Dole. Good track, stairs and then flat.
Staying at Namaste Lodge (second lodge at the start of the village). Six lodges in total. New toilet. European toilet.
Lots of rhododendrons and shiny bronze barked trees and thorn bush, small rose hips.
Noticeable increase in prices.
I have made some notes each day on all of our Nepalese treks. That way you won’t forget what the photos don’t tell you. My first note mentions a problematic stomach the morning we left Monjo. We were trekking independently meant we could leave when we wanted to, also taking into account the advice of the porter guide. Although it is best to leave your lodge early to get whatever sun there is later in the day before it disappears behind large mountains it doesn’t mean you have to leave when its still dark.
Unfortunately when we left Australia for the trek I was sick with a cough. So the steep climb up from Phortse Tenga down level with the river up to a height above Dole and down again took a lot of effort and a lot of coughing. I had to stop a lot to catch my breath and was exhausted when I arrived. Our porter knew one the people running one of the lodges so we stayed there on his recommendation.
An Extra Acclimatisation Night in Khumjung Rewards You with More Than Views.
At Namche Bazaar A Third Night Spent At Around 3790 Metres Helps Acclimatisation
For our second trek to Everest Base Camp and third trek to Gokyo and over Cho La Pass we stayed in Khumjung (3790 metres) in addition to the two nights spent in Namche Bazaar (3440 metres or 11,286 feet at its low point). We believe a third night at that similar altitude has helped with our altitude acclimatisation on two of our three treks. And. You will help get to EBC feeling great. Technically on this trip we were going to Gokyo Ri but we are talking altitude which is much the same.
Although our three treks to the Khumbu region have been “independently”. The first time totally without a porter/ guide, which we wouldn’t do again. It is better to have some form of local support and it enriches your trip having someone local with you. The second and third treks we took a porter/ guide, making it just the three of us, there are a few trekking companies that do a similar itinerary around this altitude, that is an extra day in Khumjung – but you have to search for them.
We met in Egypt. And had four days together. He made me laugh, something clicked and there was that spark. We talked about me visiting him in Milan but as a teacher it had to be the school holidays and it seemed way too long off. We exchanged details and said goodbye.
Maybe you’ve just returned from hiking to spectacular Machu Picchu and are keen to try the Everest Base Camp trek. Or you’ve been thinking about it for years but you know next to nothing about it, this post is for you.
Decide when and where you will trek twelve months in advance to give yourself plenty of time to prepare, research and train whether you are trekking with or without a tour operator. Being prepared for what the trek is like this is critical. Mental preparation is everything. Everything.
Basic Points About the EBC Region when you know absolutely nothing
From the moment you walk out of Lukla to trek to Everest Base Camp the views are beautiful. The higher you go the more amazing the views, higher again the views become breathtaking panoramas. Looking through the hundreds of photos taken by The Trainer and our two treks through the Khumbu, the beauty is commonplace and you gravitate to the most spectacular photos. It is easy for a good photo to go unnoticed. Like this one.
Do I need to include steps in my training ? You bet. By the end of your training you should be able to do 1 hour of steps with a ten minute break in the middle.
There’s the man with the vision and the all the plans. Trek to Everest Base Camp, Nepal. He had been to trek the Annapurna circuit in the 80s and he knew there is a lot of uneven ground so he insisted on finding uneven hills to train on and lots of stairs too.
A Post about Food on the EBC Trek Becomes More. Or Is it Less?
There is a difference between basic and simple. Especially when you are traveling.
Recently I posted about accommodation on the EBC trek being basic. A comment from a fellow blogger (thanks Miriam) made me rethink how I had labelled the accommodation. It is the very fact the Everest Base Camp Trek is basic, makes it so good. Basic can be seen as a negative. So simple, not basic, is a better word to use. Because it is the simplicity of the EBC trek that makes it so special.
Three photos of a Stupa in Khumjung taken from different directions and over five years. Photos taken in December 2013, the end of September 2015, two earthquakes later and in September 2018.
There is a beautiful mani wall along the walk in from Namche Bazaar.
I assume the cracks are from the second earthquake on May 12 2015. The small boy in the photo has his back pack on and had just come out from the Edmund Hillary School, the biggest school in the Khumjung.
And finally in September 2018 the repaired stupa in Khumjung but the eyes and face are not finished in this photo. The open space in front of the stupa to the right of the mani wall is the play area for the Sir Edmund Hillary School. The wall around the school has been repaired as well. That is me walking in with the red jacket and our porter guide on my left. As for most of the photos the Trainer (my husband) was taking the photo.
The peaks of fine dining just keep getting higher and higher.
A caravan of roving chefs and their 15 guests is currently making its way up the Himalayas toward the base camp at Mount Everest, where, 17,500 feet above sea level and amid the lashing winds and bone-penetrating chill of the Nepalese winter, food will be served.
The One Star House Party, as the project has been dubbed, is preparing 16 more such destination dining experiences, one a month, through 2018, though not all of the destinations are so extreme. Among the chefs involved is James Sharman, a onetime chef de partie at Noma, the influential, soon-to-close restaurant that put Copenhagen on the global culinary map.
Originally posted on Out an' About: I need another lifetime to travel to all the places I want to see. To experience even a fraction of the wonders in the world. Though I’ve traveled widely I’ve yet to see even…