Google and Discovery Join Forces for Virtual Reality Travel Series.

Tech giant Google and media outlet Discovery Channel have joined forces to create what promises to be quite the interesting travel experience. The new Discovery TRVLR series uses virtual reality to take viewers on a 38-episode, globe spanning, adventure that visits all seven continents. The episodes will be available on YouTube and the Discovery VR website, as well as in the Discovery VR app for iOS and Android, as well as various VR headsets.

The actual series isn’t set to debut officially until November 3, but according to the show’s website, the first season will take viewers to Auckland, Hanoi, Mexico City, Yerevan, Cape Town, La Paz and Antarctica. Along the way, they’ll get to meet locals, see the landscapes, and immerse themselves in the culture without ever leaving home.

The show will feature 7 chapters, each of which focuses on one of the continents. The chapters for North and South America, Europe, Africa, Asia, and Australia will be made up of six episodes each, while Antarctica will see two episodes. Viewers will be introduced to four different personalities on each continent, the Guru, the Renegade, the Entertainer and the Explorer.

Of course, there is no substitute for real travel and actually visiting these places, but this looks like a promising use of VR technology. I’m told that it isn’t just a 360º video shot using a special camera, but will be fully immersive stereoscopic virtual reality, which should make for an impressive experience, particularly on higher end devices.

Production of the series reportedly has taken more than three months, with some shooting and editing still ongoing. The recent earthquake in Mexico disrupted the crew to a degree, and there are still other locations to capture in VR before the show makes its official debut in a few weeks time.

You can check out the teaser trailer Discovery TRVLR below. Then grab yourself a pair of Google Daydream VR goggles or even Google Cardboard, and get ready to span the globe.

Autor : Kraig Becker

* source: – Google and Discovery Join Forces for Virtual Reality Travel Series

** see also: – https://himalman.wordpress.com/category/video/

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Video: How Climbers Sleep on a Big Wall.

On more than one occasion I’ve been asked by non-climbers how rock climbers sleep on a big wall when they are doing a multi-day ascent. I’ve tried to describe to them the process to varying degrees of success, with most looking horrified just at the thought. In this video, we’ll see just how this is done, as we join Sasha DiGiulian as she takes on a massive climb, and elects to set up camp that night 1200 feet above the ground.

Autor : Kraig Becker

* source: – Video: How Climbers Sleep on a Big Wall

** see also: – https://himalman.wordpress.com/category/video/

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Video: A Timelapse of the Italian Dolomites.

Located in northern Italy, the Dolomites offer a spectacular setting that is strikingly different from the Alps. Rugged and dramatic, these mountains look more like something you’d find in Patagonia rather than Europe. In this clip, we take a journey into the Dolomites, both during the day, and at night. You’ll get a brief glimpse at what makes this place so special, and if you haven’t been there yourself, it will definitely be added to your bucket list.

https://player.vimeo.com/video/231079200[4K] Sleepless In The Dolomites – Tiemo Weidemann (Panasonic GH4 / DJI Phantom 4 PRO)from Tiemo Weidemann on Vimeo.Autor : Kraig Becker

* source: – Video: A Timelapse of the Italian Dolomites

** see also: – https://himalman.wordpress.com/category/video/

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Video: Reinhold Messner Visits Alex Txikon in Everest Base Camp.

One of the major expeditions we followed closely last winter was Alex Txikon’s attempt to summit Everest solo in winter. There are some rumblings that he might be headed back to try again this year, but I haven’t seen official confirmation of those plans yet. This video was shot in Base Camp last winter and it features a special moment when Reinhold Messner – perhaps the greatest mountaineer of all time – came to visit Alex there. The two men share a common bond of the mountains and talk a bit of strategy for making the ascent in winter.

Autor : Kraig Becker

* source: – Video: Reinhold Messner Visits Alex Txikon in Everest Base Camp

** see also: – https://himalman.wordpress.com/category/video/

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Traditional Xmas Eve supper.

Poland is the motherland of many famous climbers:
Jerzy Kukuczka who was the second, after R.M, to climb the crown of the Himalayas.
Krzysztof Wielicki the first summiter of the Everest in winter (at present he is the head of the Polish K2 Winter Expedition team)
Wanda Rutkiewicz, Piotr Pustelnik, Piotr Morawski, Ryszard Pawłowski, Kinga Baranowska and many others.

Poland is also the country where Christmas is special and magic time that is always started with a very traditional Christmas Eve supper.

Below you will find some traditional Christmas dishes and habits.

Merry Christmas !
May the Spirit of Christmas bring you Peace,
The Gladness of Christmas give you hope
The Warmth of Christmas grant you Love
May your holiday season be as beautiful as a Winter Wonderland!

Family members begin the celebration with a prayer and breaking of the Christmas wafer (opłatek – symbolising the bread eaten daily — our day-to-day common life) and wishing each other good fortune in the upcoming new year.

Breaking of the Christmas wafer – himalman

Kliknij na link powyżej, by podzielić się ze mną opłatkiem.

Santa’s Reindeer Orchestra

With all best wishes

Christmas in Poland

Many people in Poland celebrate Christmas Eve (Wigilia) on December 24…..

In Poland, Christmas Eve is a day first of fasting, then of feasting. The Wigilia feast begins at the appearance of the first star. There is no red meat served but fish, usually carp. The supper, which includes many traditional dishes and desserts, can sometimes last for over two hours. It is followed by the exchange of gifts. The next day, the Christmas Day, is often spent visiting friends. In Polish tradition, people combine religion and family closeness at Christmas. Although gift-giving plays a major role in the rituals, emphasis is placed more on the making of special foods and decorations.

On the night of Christmas Eve, so important is the appearance of the first star in remembrance of the Star of Bethlehem, that it has been given an affectionate name of “the little star” or Gwiazdka (the female counterpart of St. Nicholas). On that evening, children watch the sky anxiously hoping to be the first to cry out, “The star has come!” Only after it appears, the family members sit down to a dinner table…..

Christmas in Poland is the most solemn festival (there are only Easter which may have the same importance). The tradition of this celebration – family and intimate – is very old. There are even traces of these traditions from the time of ancient Slavic tribes.We began the meal at sundown, with the appearance of the first star – yet guetté forward by the children.

It began by presenting their wishes to everyone sharing the symbolic bread (opłatek). This beautiful tradition is still alive in Poland. This evening is the best for the children – the fairy tale becomes reality when under the tree they find beautiful gifts they dreamed.Recall certain traditions, characteristic for the Polish Christmas. Some are saved only in the countryside, but there are many who also exist in the cities.

The tradition is the largest share of the symbolic bread (opłatek). The former “opłatek” was all colors and highly decorated. Today they are white with design hurry.

Another beautiful Polish tradition, it only invites people for Christmas – so that no one is alone and sad. We must not forget the Polish Christmas carols (kolędy).

These magnificent songs, known and sung by all, give a specific atmosphere at Christmas Polish. Even Frederic Chopin used the melody singing Christmas “Lulajże Jezuniu” in his Scherzo in B – minor.

The custom of visiting the homes of people with large colored star disappears already. But the tradition of preparing nurseries Kraków is always cultivated a large and competition for the most beautiful nursery is held annually in Krakow. Of course, there is also a crib in all the churches. Christmas and Easter are the largest culminations of the year culinary Poland.

For Christmas Eve / Wigilia /, the most important is the dinner which is a meager meal. But our ancestors came to make it a true feast despite this constraint and the meal “lean” Polish is well known throughout the world. In the houses of the nobility and the bourgeoisie meal was composed of twelve dishes – such as the number of apostles. This was mainly based dishes of fish, and in particular we had to prepare the famous carp or pike in his gray sauce. Sometimes there were so many dishes, which they greatly exceeded in number the traditional figure. But, we found the solution – every dish of fish were counted as a dish!On the Eve began with the traditional soup – most often the “barszcz (beet soup), mushroom soup or – more rarely – almond soup. Then we used, in addition to the fish, sauerkraut pea, meals made from dried mushrooms, dried fruit compotes and traditional desserts made from poppy (łamańce poppy or kutia) and cakes – (primarily cake Poppy).

The vigil supper concludes with family members giving gifts to one another. Christmas carols are also sung. Some families attend the traditional midnight mass (pasterka).

It is still believed that whatever happens on the Wigilia day has an impact on the following year. So, if a quarrel should arise, it foretells a quarrelsome and troublesome year. If, in the morning the first visiting person is a man, it means good luck, if a woman, one might expect misfortune. Everyone, however, is glad when a mailman comes by, for it means money and success in the future.

And now some traditional recipes.
Soup Christmas to the beet (Barszcz wigilijny)
The recipe earliest date to the sixteenth century. There are two recipes from the classic “barszcz” – a lean Christmas and the other on the basis of meat broth for Easter. Both versions are prepared on the basis of pure natural beet.Cut beets into slices washed and peeled. Arrange in a jar and fill the jar with warm water (water should cover beets). One can ask above a slice of bread (which speeds up the process). Cover the jar with a gauze pad and let stand in a warm place. After four to five days to remove the foam that forms on the surface and put the liquid in bottles. The bottles can be kept closed for several months.”Barszcz” Christmas is prepared basis of vegetable broth without cabbage (celery, parsley, carrots, leeks, onions). Cook the vegetables with beet 4 peeled and cut into slices. Add a few grains of black pepper and a laurel leaf. Separately cook 50 – 80 g of dried mushrooms. Skip two broths to the colander and mix. Now we add a dose of yeast beets (1 1 / 2 l broth – 1 / 2 l leaven). Bring to a boil and stop. To get an even more beautiful color can add beet juice or flood. Then add salt, pepper (possibly a pinch of sugar or lemon juice). You can add garlic.Traditionally, it accompanies the “barszcz” by the “uszka” – “little ears” (recipe below). It takes 6 to 8 ears per person. Put small ears cooked in the vessel and pour on top of the hot soup.
“Ears” (uszka) for the beet soup
The dough: 150 g flour, 1 egg, 1 pinch salt. Knead the dough and flatten with the roll into a very thin layer. Cut squares (4 x 4 cm or smaller). Ask a little joke on each square, fold the square diagonally, paste the edges and then paste the two opposing angles of the triangle. Put in boiling salted water. When they come to the surface – they are ready.The stuffing: very finely chop the dried mushrooms cooked with broth has been added to the beet soup. Chop a small onion, brown in the pan. Mix all the ingredients with 1 tablespoon of bread crumbs and 1 egg. Add salt and pepper. The stuffing is ready.
Christmas soup with mushrooms

Put the casserole in 100 g of dried mushrooms and 2 litres of water warm and bring to a boil over low heat. When the mushrooms are cooked, add cabbage without vegetables (celery, carrot, parsley, onion), pepper, bay leaf and cook for 25 to 30 minutes. Pass soup colander, salt and add the cooked mushrooms and cut into strips. Add chunks of cooked lasagna before. You can add the cream.

Carp to the Polish in his gray sauce

It is a recipe for Christmas well known. There are several versions of this dish – one cited below is the most characteristic for the kitchen of former Poland. It is also a dish that requires work, but it’s worth being prepared for Christmas.Clean and cut into steaks a beautiful carp (weight approx. 1 kg). If the fish was alive, keep the blood in a bowl or on a paid juice 1 / 2 lemon.Place fish in a pan, pour on top of the broth prepared a little celery, cut into strips, 1 large onion, 1 cup red wine, 1 lemon zest, a few grains of pepper, 1 / 3 of a spoon Coffee ginger juice and 1 / 2 lemon. Place fish cooked on the hot plate, and keep warm. Skip broth to the colander for a sauce finely mixed, add the blood of carp (if it was), a glass of beer, 2 to 3 pieces of sugar, 1 tablespoon of jam prunes, 50 g Gingerbread based honey and grated dry, gd’amandes cut into 50 pieces, 50 of raisins and 1 tablespoon butter great. Cook the sauce over low heat 10 to 15 minutes, cool slightly, verify its taste and napper fish in the dish.

For those who find this recipe too complicated, another traditional dish – ie:

The pike in the water to the former

It is also a traditional dish and if it serves two meals pike fish should be served first.Clean and salt pike (weight approx. 1 kg). Prepare a vegetable broth (without cabbage), 1 large onion, a few grains of pepper and a bay leaf. Put the pike in the whole fish, and then the cold broth on top, bring to a boil. Bake 15 -20 minutes on low heat, covered. Keep warm.Melt in a pan 50 g of butter. 3 Add finely chopped hard-boiled eggs and 1 tablespoon of parsley. Do not fry, just heat.Ask the pike hot on a platter, pour the juice of 1 / 2 lemon and dispose above the preparation of butter, egg and parsley. According connoisseurs it is the most correct way to serve the pike to emphasize the distinct taste of this excellent fish.You can also prepare the traditional dish as simple as follows:

Carp panée as steaks

Clean carp, cut the steaks with salt and let stand 30 minutes. Pass each steaks in flour, beaten egg and bread crumbs. Fry over medium heat the butter. Put in the oven a few minutes to finish cooking. You can marry carp to the sauerkraut with mushrooms.

The sauerkraut with mushrooms

This dish is a good example of the traditional Polish cuisine.1 kg of sauerkraut (if it is too acidic, rinse through a sieve), 2 large glasses of water. Bake. Separately, cook 50-80g dried mushrooms in a small amount of water. The slice them and add broth with her in sauerkraut cooked. Add 1 large chopped onion and golden, and the roux prepared in a tablespoon of flour and 2 tablespoons of butter. Salt and pepper and cook a little while.

“Pierogi” sauerkraut

Or sauerkraut and mushroomsDOUGH: 350 g flour, 1 egg, approx. 1 / 2 glass of water, a pinch of saltPrepare the stuffing according to the recipe.Pour the flour on a board, make a hollow, add salt, egg, and a quantity of water to make a paste quickly not too hard. Spread rolls with the small parties, the board dusting of flour. Crop circles using a glass in order to put the most possible meadows. Ask the stuffing on each round with a spoon, fold each circle in half and glue the edges. Submit as on a floured board or a cloth. Use the leftover dough to make the next part of “pierogi.” Bake a few minutes in boiling salted water. Serve sprinkled with melted butter, possibly with an onion cut into cubes and browned.

STUFFING THE CHOUCROUTE: ok. 800 g of sauerkraut, 2 onions, oil, salt, pepperCook the cabbage in a small amount of water for 30 minutes. Peel and chop onions and brown. Drain sauerkraut carefully, chop them finely, add the browned onions, salt, pepper and mix.

STUFFING THE CHOUCROUTE AND MUSHROOMS: approx. 800 g of sauerkraut, 100 grams of dried mushrooms, 2 onions, oil, salt, pepperRinse mushrooms, soak for several hours, cook in water soaking, drain. Mince. Cook the cabbage in a small amount of water for 30 minutes. Peel and chop onions and brown. Drain sauerkraut carefully, chop them finely, add the browned onions, mushrooms, salt, pepper and mix.Now something for dessert.

The split poppy (Lamance z makiem)

It is a traditional dessert prepared based poppy decorated by long shortbread biscuits.Put a large glass poppy in a pan, add above 2 glasses of milk boiling and keep over low heat for 15 -20 minutes. Drain through a colander. Crush the seeds when moving the poppy three times by the meat chopper. Then add 2 / 3 glass of liquid honey, vanilla, 100 g raisins soaked in rum before or cognac and 100 gd’amandes peeled and chopped. If the preparation is too thick, add a little cream liquid. You can add a small glass of good cognac. Then refrigerate. Before serving have in a glass bowl and top with “broken”.The dough for broken (łamańce).Knead the dough using 130 grams of flour, 60 g of butter, 30 g powdered sugar and 1 egg yolk. Flatten roll. Cut 2 rectangles x 7 cm and cook in the oven.There is an alternative – the dough “lean” – 120 g flour, 120 grams of sugar and 1 egg. Prepare as above.

The rolled in poppy (Makowiec)

The brioche dough:300 grams of flour, 150 grams of sugar, 150 g of butter, 2 eggs (or 1 egg and 2 egg yolks), 1 / 2 cup of milk, 40 grams of baking yeast and a pinch of salt.Work the butter with sugar to obtain a homogeneous mass. Add eggs in a, salt and yeast baking diluted with milk. Finally, add the flour and knead the dough very carefully with her hand. Cover with a towel and let stand in a warm place for at least one hour. Flatten the dough then climb with the roll on a board sprinkled with flour by the shape of a rectangle. With the brush move a layer of egg white (so that the stuffing glue well) and have the stuffing to poppy regularly. Roll out the dough stick ends. Put butter in pan and let stand a little longer. Bake in oven 45 -50 minutes. After cooking you can glaze the log.The farce poppy:Put the casserole in 400 g of opium and pay above 1 litre of milk boiling. Keep on low heat for 30 minutes. Drain through the sieve. Crush the seeds when moving the poppy three – four times by the meat chopper.Melt in a pan 150 g of butter, 3 / 4 of full glass of honey, add vanilla, 100 gd’amandes or chopped nuts, 150 grams of raisins, 1 / 2 cup of orange peel fries sugar and chopped. Now add the poppy and cook a little mixing. Cool. Add 3 to 4 egg yolks beaten with a glass of white sugar and beaten in the remaining snow very firm. The taste will be further refined if we add a glass of rum or cognac. Place the stuffing still lukewarm on the dough.

The gingerbread nuts

The dough prepared with honey was known already by the ancient Slavs. But the “discovery” of spices and yeast dough has turned into hard gingerbread today. The most famous were the gingerbread Torun Nuremberg and mussels cooked in beautifully carved. “Catherinettes” Torun were known already in 1640.Components: 500 grams of flour, 250 grams of sugar, 250 g of honey, 150 g walnuts, 4 to 5 eggs, 2 tablespoons of caramel liquid (10 g brown sugar on the stove, add 2 to 3 tablespoons water, bring to boiling), 1 teaspoon spices (cloves, cinnamon and nutmeg), 10 g of sodium bicarbonate, 50 – 100 g butter.Work the butter, add the egg yolks, one by one, sugar, liquid honey, baking soda, caramel, spices and half the flour. Mounting white snow and put in the preparation by adding the remaining flour and chopped nuts. Pour batter into the pan and bake in the oven. You can glaze gingerbread with chocolate or fill with jam or cream chocolate.

“KOMPOT” (DRINK THE CHRISTMAS BASED ON DRY)

For approx. 10 sharesComponents: 250 g dried fruit (prunes, apples, pears, apricots, raisins, figs), a few cloves, cinnamon1 / 2 cup sugar, 2 1 / 2 litres waterSoak fruit for a few hours. Add sugar, cloves, cinnamon and cook slowly. Serve chilled in a large bowl.Prepared according to the book “In the kitchen of old Poland” and “The Polish cuisine”And the site http://www.kuchnia.com.pl/

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The New York Times Looks at What it Takes to Climb Everest.

It isn’t often that mountaineering and adventure sports get coverage from the mainstream media, let alone the “paper of record.” But a few days back The New York Times posted an interesting article sharing details on just what it takes to climb Mt. Everest.

The article is written for someone who doesn’t necessarily know a lot about mountaineering in general, or Everest specifically. It answers basic questions like how tall is the mountain and how do you even get there? It tackles tougher issues such as how many people die on the mountain each year and how many summit too. It also talks about the costs involved, explains who the Sherpas are, and delves into the challenges of making the climb too.

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K2 Winter 2017: Final Preparations by alanarnette.com.

Autor: Alan Arnette

K2

After multiple attempts to summit K2 in winter, a Polish team is finalizing their plans to attempt the last 8000er not summited in winter. They will arrive in Pakistan after Christmas this year, 2017.

K2 is the world’s 2th highest mountain at 28,251’/8611m. It is located in northwest Pakistan about 30 miles from the border with India. K2 is called the Mountaineer Mountain and the Savage Mountain for its deadly and difficult reputation.

Additional Member

The expedition has been in the planning stages for years but perhaps one of the biggest last minute changes is that elite Kazakstan alpinist Denis Urubko will join the team. He has held Polish citizenship since February 2015. See this recent interview with Urubko in Alpinsimonline. 

The entire expedition is being lead by 67 year-old Krzysztof Wielicki who lead the last Polish K2 attempt in 2003. Wielicki has summited all of the 8000ers without supplemental oxygen.

This report from PPA revealed a tremendous amount of gear being transported to base camp: 600 kg (1322 lbs) of cargo in addition to 400 kg (881 lbs) they will travel with as they move to base camp. This includes thousands of meters of rope, anchors, pitons, snow bars, tents, food, stove, fuel and a lot more that’s part of modern expeditions.

The Polish Ministry of Sport and Tourism has funded the expedition to the tune of $275,000. Jasmine Tours in Pakistan is the ground agent for the team and will provide 6 high altitude climbers from Pakistan for the expedition support.

The team is composed of Adam Bielecki, Marek Chmielarski, Rafał Fronia, Janusz Gołąb, Marcin Kaczkan, Artur Małek, Piotr Tomala, Jarosław Botor and Dariusz Załuski in addiiton to Urubko and Wielicki.

K2 routes

K2 Routes: Abruzzi and Česen

It is planned that they will take the Česen aka Basque Route but may evaluate the Abruzzi as well.

The most significant obstacle the Poles will encounter is the weather. Even in the summer it is unpredictable, harsh and deadly. High winds have blown climbers off the summit, avalanches have killed climbers in their tents at high camps and some have simply disappeared. But the weather is the wild card. They will need winds under 60 kph/40mph for a safe ascent.

It appears the team will do the standard siege style climb establishing four camps as they set the route with a fixed rope and stock camps with food and fuel. They will not be using supplemental oxygen while climbing.

… more –  K2 Winter 2017: Final Preparations

Autor : Alan Arnette

* source: –  http://www.alanarnette.com/blog

** see also: – Everest and K2 in the Winter by alanarnette.com.

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