Showing 1 - 6 of 6
From trash to treasure
Life, Published on 23/01/2023
» Environmentally sustainable artworks are top of the heap during "Trash: Treasure" on view at Atta Gallery to March 13.
Tradition wins out
Life, Karnjana Karnjanatawe, Published on 11/01/2021
» It is an annual practice for Prayadpon Kaewnornin, 67, and her sister Maliwan Sarapat, 59 -- farmers in Sakon Nakhon -- that after the harvest season in November, the two will carefully select the best of their rice for a national rice contest.
A special kind of rice
Life, Published on 14/12/2018
» Central Group and Chaipattana Foundation have introduced Phitsanulok 80 rice under the Sap-Pan brand as a new product that will be shelved at Tops Supermarkets in Chiang Mai and Chiang Rai from January.
Root of all goodness
Life, Sukhumaporn Laiyok, Published on 11/06/2013
» At first sight, it's tubular in shape and similar to a small potato. A closer look reveals the knobby skin of ginger or galangal root. When having a bite, there is a light, sweet flavour to it. On chewing it is slightly crunchy, reminiscent of water chestnuts and yam beans (mun kaew). When cooked it can be not only tasty but healthy as well.
Siamstagram
Guru, Pornchai Sereemongkonpol, Published on 19/04/2013
» Despite our sketchy 3G connectivity and low-speed internet connection in general, Bangkok is among the top places when it comes to social media. According to socialbakers.com, at the time of writing Bangkok is the city with the highest number of Facebookers - almost 12.8 million users. The Czech-based firm, which provides social media analysis and stats, also ranks Thailand 13th in the world list with almost 19 million users. Moreover, given that Suvarnabhumi Airport and Siam Paragon took the top two as the most Instagrammed places in 2012 says something about how tech-literate we Thais are.
A sweet feat
Life, Su-Mei Yu, Published on 07/08/2012
» My friend Vithi held a tum boon, or house blessing, at his childhood home in Lampang. Elderly women relatives and neighbours gathered the day before to cook a meal that was to be part of an offering to nine monks and serve as a lunch for the gathering of friends and family members.