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Nate Buchanan, Kara, and Sunam trek from Pangbuche to Dingbuche on their way to Everest Base Camp. They talk through the physical toll of high altitude and sample local foods and drinks along the route.
Nate Buchanan, Kara, and Sunam trek from Pangbuche to Dingbuche on their way to Everest Base Camp. They talk through the physical toll of high altitude and sample local foods and drinks along the route.
Those aren't the real deal.
I need to hike for about 10 hours to burn this off. Today Tibetan bread is just a monstrous fried pancake. Today is day six of our trek to Everest Base camp.
Still not there yet.
Today we're trekking from Pangbuche to Dingbuche. Should be about a three hour hike.
We will be at about 4300 meters which means we're gonna be past the tree line. No more trees. We should be there by lunchtime so we'll have plenty of time to rest our leg.
My legs are kind of needed after our two big days of hiking the past two days.
Yeah, I'm feeling it. Legs are getting sore.
It's a good burn.
Yeah.
Yesterday we hiked from this river down here, all the way up this mountain, all the way up that mountain, over this mountain and then all the way up there. And that's why I like this for today.
This is one unnerving thing about hitting the higher elevations. There's a helicopter somewhere behind me. I bet like seven of these pass today. And Sunam says mostly rescue helicopters.
Just tell myself it's the people on the expeditions actually going up Everest and not the trekkers. But Sunava says it's probably 50 50. Alright. This is Sumit. He hasn't made it in the video the past few days because I felt really guilty that he's been carrying all our stuff. But it's been extremely humbling and I have so much respect for this. And I think that I will be even more thankful because he's about to let me try to carry both of our bags and his. This is what he's been carrying all week. Kara's bag. My bag. And his bag squished in the middle. And he makes it look super easy and he carries it on his head. Can you show me how.
Can I take the hat off?
Oh yeah.
I've learned that they go with the arm fold. That's the proper technique. Yes.
Yes. See ya.
Trade me. Yeah.
You're natural.
How far do I have to go for the video?
All the way.
My neck was not made for this.
How's it feel?
Feels like it's pulling my neck backwards. I should have picked a nice flat.
Spot to try this.
I told Sumit to run while he could.
Couldn't take it anymore. Sumit is a beast.
And he usually beats us there too.
You kill.
The trail we're hiking today goes along this ridge, down to the river and then up over this mountain. That is probably 100 kilos.
There's Ding bucci We're almost there. This was no problem. How long has it been?
2 hours and 15 minutes. Nice.
We're hauling.
I think it's because of the wood.
It was a little cloudier today, so we took half as many pictures as we did yesterday. I think that's why we got here so fast. This is the tea house we're staying at for tonight. And it's his name.
It's my guest house. Welcome to my love.
Oh, thank you.
We got here before 11 o'. Clock. We're probably going to eat lunch now anyways and we'll have plenty of time to rest. And then we might go on another hike up to a viewpoint if the clouds clear up and get a view of the whole city.
All right. I feel like I'm on a putt. Putt green.
I like this.
You can see like both up there. I just chose two window.
Oh, nice.
Oh, yay.
Not a bad view over the city.
It's really cold in here. But we just got some hot food.
Trying fried. What are they called?
Deep fried momos.
In the dipping sauce.
It's like a deep fried dumpling.
Oh, my gosh, it's so good. And then of course, you can't go wrong with fried veggie noodles.
Standard.
We're going half these today. Hopefully it warms us up a little.
M hot.
It's so yummy. It kind of tastes like.
Outside. Kind of tastes like pie crust. Really flaky.
Savory pie crust. And then the inside, like spicy fried vegetables.
So we went and got some coffee this afternoon and stayed in there for a few hours. We just walked outside. And the heavens have come to earth. Look at this. There's a mountain we didn't know that was here. There's a mountain we didn't know that was here. And there's another mountain we had no idea was here.
Gorgeous.
So Soonam told us about these two local teas that we had to try. This one is called Tibetan tea. Tell me what's in it.
Salt tea as well. Salt tea tea, like Tibetan tea and.
It has butter and wheat flour.
Milk and salt. It tastes like a cookie with salt on it. And it's amazing. And what is this one called?
It's called Shigokthan juice. Actually, it's local juice. You know, during the summertime you just go nearby the river.
So the berries grow in this area and they pick them and make it into a juice. And it has more vitamins than oranges and carrots and something else. Super tart but super healthy. So we are balancing our super buttery salty one with this really healthy one.
They're fantastic. Thanks for the introduction.
I'm gonna take the unhealthy.
And you know it's local because Sunam's drinking the same thing.
Ten buche to ding buche.
Did you say tang or bang? Ah, thank. Pay for the pee.
Today is day three.
All right, here we go.
You're struggling this morning.
