Showing 1 - 10 of 66
Petal compositions
B Magazine, Normita Thongtham, Published on 18/12/2016
» The recent "Dok Mai Haeng Rachan" exhibition at Siam Paragon was a most fitting tribute to the late King Bhumibol Adulyadej. And no floral arrangement could have lived up to the theme of the exhibition, literally meaning "the King's flowers", better than a photo of the late King in full regalia surrounded by a sea of dried flowers.
Ginger up
B Magazine, Normita Thongtham, Published on 27/11/2016
» Regular reader Paul Schiller sent me a photo of a plant growing in a flower pot at his summer home in Khao Lak, Phangnga province. "Do you know this small beauty?" he asked. The plant was a cluster of lance-shaped bright green leaves, with a terminal pendant inflorescence hanging from each stem. What's attractive about the plant was the unusual inflorescence, which comprised of showy, widely spaced purple bracts. From the base of each bract emerged the long, tube-like pedicel of a small yellow flower. The plant's stems and leaves are those characteristically belonging to members of the ginger family.
All I need is the air that I breathe
B Magazine, Normita Thongtham, Published on 20/11/2016
» 'Please introduce air plant farms in the Bangkok area," an email I received recently requested. I am sure there are hobbyists growing air plants in their gardens or balconies, but because of high land prices, I doubt it if there are plant nurseries in Bangkok. Be that as it may, I went to my favourite haunt, the Chatuchak midweek market, last Wednesday to ask around.
Don’t leave it in distress
B Magazine, Normita Thongtham, Published on 06/11/2016
» Deeporne Beardsley wrote from Tucson, Arizona, to say that she and her husband are volunteers in a local university hydroponics greenhouse. “Today, the abbot of Wat Buddhametta, Ajarn Saraut, showed me two potted bodhi trees and asked why the leaves of one were turning yellow,” she wrote.
The strength of the land
B Magazine, Normita Thongtham, Published on 23/10/2016
» I once wrote an article about His Majesty the King's Royal Project for an information and policy studies institute in London, which commissioned me to write about development issues in this part of the world.
Jack of all fruits
B Magazine, Normita Thongtham, Published on 09/10/2016
» The world population was listed at one billion in 1804. Statistics show that 123 years passed before it reached two billion in 1927, but it took only 33 years to hit the three billion mark in 1960. From then on it rose by leaps and bounds, taking only 14 years to reach four billion in 1974 and 13 years to rise to five billion in 1987. I still remember reading about the world population reaching six billion in 1999. It now stands at 7.5 billion, and it took only 17 years to reach that number.
No slacking off in hunt for salak
B Magazine, Normita Thongtham, Published on 14/08/2016
» Roy Cruise sent me an email asking where to find chempedak (Artocarpus integer), salak (Salacca zalacca) and gandaria (Bouea macrophylla) in Thailand. A friend of his in Cavite, Philippines, had asked him to look for the said fruit trees but he has not been able to find them in Mae Hong Son, where he lives. "I was wondering if you had any idea where I may find them?" he asked.
A shrub with the golden touch
B Magazine, Normita Thongtham, Published on 07/08/2016
» Some gardeners like to grow shrubs and trees that attract birds, bees and butterflies to their garden. One shrub that bees just can't leave alone is Xanthostemon chrysanthus, commonly known as golden penda in its native Australia. It was brought to Thailand by a Chiang Mai plant enthusiast who fell in love with it at first sight during a visit to Queensland in Australia, and named it rak raek pob (love at first sight).
Turn over a fresh leaf
B Magazine, Normita Thongtham, Published on 08/05/2016
» If you have tasted the Thai traditional snack mieng kham, then you know how Piper sarmentosum, or cha phlu in Thai, is eaten. Mieng kham is a concoction of one or two pieces of diced ginger, shallots and lime, a slice or two of chilli, one or two pieces of dried shrimp and roasted peanut, and a pinch of toasted shredded coconut. All of that is topped with a sauce made from palm sugar, fish sauce, galangal, lemongrass and ginger, and wrapped together with a cha phlu leaf. Eaten in one bite, the different flavours blend perfectly, like different musical instruments played harmoniously together to create a beautiful melody.
Passing the smell test
B Magazine, Normita Thongtham, Published on 17/04/2016
» Ten years ago, Kriepob Limkangwalmongkol wrote to say that Phuket, where he lived, had many Chinese Taoist temples and they burned quite a lot of mai juang, or theptaro wood, to cleanse the atmosphere during their numerous ceremonies, especially during the annual vegetarian festival.