Issue 74 - July 2021
Chiang Mai Vacay at Grandma’s Home Cooking School
In March 2020 against all odds of the Covid-19 situation in Bangkok city, I decided to buy a train ticket to the Northern part of Thailand, Chiang Mai, for a two-week vacation but, As you all know, things didn’t always go as plan. So a two-week vacation turned into two months straining due to the COVID lockdown.

It was just an ordinary day where I was sitting in a coffee shop staring at my laptop screen and preparing SEVENSEAS weekly newsletter as I always on Friday. For a moment, I talked to myself.
“Let’s do something unplanned and out of my ordinary”

I picked up my phone and call the State Railway of Thailand to booking a ticket from Bangkok to Chiang Mai this evening. I asked for a VIP first class ticket. Unfortunately, the officer told me that, through this process, I should have booked the ticket 5-7 days in advance or I had to buy it at the ticket box office at the train station otherwise.
It was just only 10 am. so I finished my coffee and breakfast. Then, I headed back home to pack my stuff and call cat hotel for Olivia, a stray cat I picked up from the street in Bangkok back in December 2020. After I sent Olivia to the hotel, Château De Moggies Cats Hotel, I rush back to my place to pick up a few things, my laptop, clothes, and shoes and then I took a motor taxi to the train station right the way.
Do you know that riding a motorbike in Bangkok is pretty much the same as riding a rollercoaster? You get the adrenaline pumping in your body while making a wish not to die and arrive at your destination safely. Well, that is one of the millions of excitement when you live in a city of chaos.




At the train station, I was so excited to see how the facilities have been changed and renovated. The last time I travelled by train was in 2012 to Chiang Mai for Disney Alumni Party at London House. The experience was horrendous, especially the toilet on the train. Anyways, I must say that there was so much improvement going on but I’m not gonna blab too much about it here. So I walked to the ticket office and purchase the ticket. The ticket prices, back then, was 1,653 baht (around 52-54 USD), a bit more expensive than a plane ticket, but it was experienced I paid for. Otherwise, I would have just bought a plane ticket.
The bogies were equipped with such facilities as wifi, plug for charging your phone and laptop, bed, private washbasin, hot tub, and, somehow, a small monitor for TV shows. It was nicely decorated and clean. After I entered the bogy, a butler asked me for the ticket and show me my room. The corridor was a bit narrow but when I enter the room, I must say ‘WOW’. This amazing!


the staff asked me if I would like to order dinner. I was thinking about that and asked her for the menu. Most of the food is frozen and will be microwaved for serving. The price? Of course, the price was two or three times higher than those instant foodboxes in 7/11. So I politely gave her a ‘NO’ answer and thanked her for being honest about the food.
After the train departed from the station, I continued to work on the newsletter (which you can subscribe it for free HERE). When I finished all the work, I didn’t think I would be able to sleep because of all the excitement about the train and what I was about to do the next day at Grandma’s Home Cooking School. So I was just surfing the internet and watching movies for the rest of the night until I passed out around 5 am. and woke up at 6.


I walked to the food supply bogy for a cup of coffee. There was a small cafe where I could sit down with my laptop and and chill until the train stopped at Chiang Mai train station.




After my arrival, the school had sent a van to pick me up at Chiang Mai train station. If you travel here by aeroplane, they can also pick you up at the AirPort or your hotel. The concept of the cooking school here is to unwind from the stress of city life by immersing oneself in the tranquil organic farm and enjoying a cooking course in Thai-style pavilions.
So, my instructor told me that we were going to spice up our morning a bit by visiting a local fresh market. Her name was Rachael. She was so passionate about cooking especially Thai cuisine. I’m sure that if she is your cooking instructor, you will love her. Every time when she taught and gave me the instruction, I could feel the light and joy in her eyes.
Well at the market, the people here were friendly and nice. I walked with Rachael around the place while she was explaining about spices, varieties of rice, sauces, seasonings, pasta, and noodles. One of the best things about the her was that she didn’t only just give me the detail about ingredients but she also taught me the reasons why do Thai people use such ingredients for their cuisine and substiutions in case I couldn’d them in some other countires, which was quite informative and practical. After we finished the tour, I spent around 15-30 minutes before we took off and headed to the school.




At the school, the first thing we did was to explore the farm. They had a mushroom house, chicken barn, and vegetable garden. They are all 100% organic and eco-friendly to the environment. It meant that they didn’t not use chemical fertiliser here. Therefore, you can make sure that all the dishes are clean and safe for your body.








The most amusing part of the tour was eggs harvesting at the chickens’ barn. The hens here were incredibly friendly. I couldn’t actually play with them without being chased. The barn was so clean and all the hens looked healthy. The school told me that normally there were ducks walking around the garden but I wasn’t so lucky to see them. We picked up about a dozen of eggs from the chicken’s barn, FRESH FROM THE BUMS!



In Northern Thai, people are mostly family-oriented, therefore, they don’t just go out, buy stuff from the market, cook, and eat. They spend and enjoy quality time together with their family and that is how we learn our traditional cooking process from generations for centuries.




Anyways, we explored the garden for 45 mins before going back to the pavilion to have some refreshment and took a break.
FYI: The cooking course here offers famous Thai dishes such as Tom Yam (Hot and Sour Soup), Kang Kiew Waan (Green Curry), Pad Thai (Stir-fried Rice Noodles), Gang Massaman (Massaman Curry), etc. During the class you can also select one refreshment and one dish from their fives categories; appetiser, stir-fried, soup, curry, and dessert.

At the pavilion, all the ingredients were prepared by the staff. Rachael showed me how to make the spice paste from the herbs we harvested from the garden. Our first dish was Tom Yum Kung. She made everything look easy. Well it was actually easy. Step-by-step, I followed and BAAM! I’d got my first dish for lunch and it tasted delicious!





Here at Grandma’s Home Cooking School, you are allowed to ask any questions about the cooking process. Rachel and her team will be glad to answer everything. Normally, there would be 8-10 students in one pavilions so that they can make sure you understand everything about Thai cuisine.




The second dish was Pad Thai. I believe it is one of the most famous Thai dishes you may know. If you’ve been to Thailand and tried Pad Thai from street food vendors, you might think that it is simple and easy to cook but trust me, even the chef, Gordon Ramsay, had fail to do so. Let’s not go there (but the video is HERE).



As usual, the ingredients were prepared for me from the back kitchen. The prawn looked AMAZING! I love prawn but, for some reason, they are very expensive. Most of the street food vendors use shrimps instead for cost-saving. Rachael asked me if I would like to try some firing trick during the cooking. I wasn’t sure about that because the last time in Florida when I tried to do something fancy in the kitchen, I ended up setting my apartment on fire. So it was a big ‘NO’ from me. I’m sorry. It was for the safety of my own life and the school owner’s property.



I followed Rachael’s instruction precisely as she said and BOOM! Pat Thai! She helped me with the dish decoration but while I was cooking. My Pad Thai looked fantastic and testy. If you really to try the cooking class, I highly recommend you and make sure you follow all the instruction. Don’t go rogue and your lunch will be FANTABULOUS! (You can download the recipes from a given QR code after you’ve finished the class)

My next dish is green papaya salad (or Som Tum Thai). I’m not really a fan of spicy food but it is worth to try making a dish. For me, everything is easy for Som Tum but, to make it delicious, you need some kinds of the Thai charm of the tip to make it testy. Somehow, I tried the one made by Rachael, it tested better.
The next dish was one of my most favourite, the THAI MONEY BAG or Thung Thong. It was a part of Thai royal dishes. People usually give Thung Thong during the New Year festival to wish each other money or gold. In the past, they used to be served on occasions such as weddings, but nowadays Thung Thong is more likely to be served at luxurious parties or Chinese banquets. Nowadays, Thung Thong has become snack and served as an appetizer. Okay, that’s enough for the PBS Special.



Rachael told me to start cooking the shrimp parcel first, waited until it cold, wrapped it, tight it with green onion, and deep fried. She gave me some trick to make it look nice before deep frying them. Always Fallow Rachael, trust me. I skipped the step once and my Thung Thong surface looked like human skin with shingle.


Last but not least before we had lunch together, the mango with sticky rice dressing with coconut milk. While I was busy sneaking some of the money bags into my stomach, Rachael was preparing the coconut milk for our last dish, which was, of course, dessert. It’s not difficult at all for the coconut milk preparation process. In this case, I’m not gonna talk about it. If you want to know the recipe and secrete to make your own fancy mango with sticky rice, you can sign up for the cooking class at Grandma’s Home Cooking school.



At the end of the day, I’ve learned that the fundamental of Thai cooking is so simple and easy. In my opinion, the most annoying part is when you have to prepare all the ingredients and follow the cooking process. Before I took the Thai cooking class here, I could only make something like; Thai omelette, fried eggs, boiled eggs, steamed eggs, and any other simple menu with eggs. After I took the class here, I know how to cook stir-fried dished, soup, and dessert. I was so happy that Rachael was willing to answer all the questions I have for the cooking and those answers are very useful and practical.
After that day, I was planning to explore Chiang Mai for two weeks. Unfortunately, the pandemic situation level had escalated. The government made a lockdown announcement therefore I got stucked in Chiang Mai for two month and I felt a bit strained. However, I booked a flight ticket back to Bangkok when thing seemed to get better.
About Grandma’s Home Cooking School
At Grandma’s Home Cooking School in beautiful Chiang Mai, THAILAND, we teach how to cook Thai delicacies just like our Grandma does. From selecting fresh quality ingredients to the actual cooking, we teach you step-by-step how to cook delicious Thai food. We explain what each ingredient does and how it nourishes your body and we also delight in sharing a bit of Thai history with you while teaching you how to cook. This experience will enrich your body and mind and you will feel confident cooking Thai food for your family and friends when you get back home.

[xyz-ihs snippet=”Prepared-by-PK”]
Issue 74 - July 2021
The Winners of the Great Shark Race Announced During Shark Week

Makos and whale sharks competed through Shark Awareness Day
FORT LAUDERDALE/DANIA BEACH, FLORIDA – And the winner is . . . After a nearly seven-month journey spanning more than a combined 29,100 miles, Nova Southeastern University NSU’s Guy Harvey Research Institute (GHRI) has announced the winners of The Great Shark Race 2021 which began in January and ended at midnight on Shark Awareness Day, July 14.
The Great Shark Race 2021 was divided into two races: the shortfin makos, the fastest marine creatures on the planet that can swim up to 44 miles per hour, and the whale sharks, the gigantic shark species, which, not surprisingly, are some of the slowest swimmers. The three racing mako sharks traveled a combined 8,900+ miles.

- Cuddles, sponsored by Penmanship, was declared the victor with 3,207 miles logged, followed closely by;
- Caison, sponsored by Certified Contracting Group, Inc., traveling 3,073 miles, and;
- Fishangler, sponsored by Fishangler App, which finished third with 2,627 miles.
As for the whale shark category, there was an interesting “side race” within the division that pitted NBC national news anchor Lester Holt against NBC reporter Kerry Sanders, who is known for his affinity for sharks. Lester beat out Kerry, 4,718.73 miles to 3,058.14 miles.
The five whale shark racers were:
- AGT-Milo2, sponsored by Advanced Green Technologies, was declared the victor with 4,177 miles logged; followed by;
- Glass Cutter, sponsored by Miller Glass & Glazing, Inc., with 2,761 miles;
- Diablo, sponsored by Crawford Roofing, Inc., which traveled 2,717.64 miles.
- Contagious Energy, sponsored by the Moss Foundation, which travelled 1,979 miles; and
- Speed Racer, sponsored by the Boatyard Restaurant, which travelled 873 miles for 56 days before its tag got entangled in fishing line and stopped reporting.
As different as they may seem in terms of size and speed, both shark species in the Great Shark Race have something in common – they are endangered. The main goal of this unusual race is to further key scientific research aimed at saving these and other endangered shark species.
“Everyone loves a contest, so we thought this could be a great, fun, engaging way to raise public awareness about the dire status of both these endangered shark species and an effective way to attract sponsors to further fund this long-term research. The announcement was timed to Shark Week when the spotlight shines brightest on sharks,” said Mahmood Shivji, Ph.D., director of NSU’s GHRI and Save Our Seas Foundation Shark Research Center. “From the work we’ve done, we know that both these species can travel up to 12,000 miles in one year so our goal is to use new data to understand where they go, when they go and potentially why they travel to these specific locations.”

The latest in ocean wildlife tracking technology was used to measure race results. A fin-mounted SPOT satellite tag on each shark allowed them to be tracked in near real time on the GHRI Race Tracking Website. These SPOT tags relayed crucial data back to researchers, including the distance that each shark covered as they swam around the Atlantic Ocean, the Gulf of Mexico or Caribbean Sea.
The presenting sponsor for each race category were FishAngler App for the makos and The Moss Foundationfor the whale sharks. In addition to the companies Certified Contracting Group, Inc., Advanced Green Technologies, Crawford Roofing, Inc., Miller Glass & Glazing, Inc., and Boatyard Restaurant, individual shark sponsors were Penmanship and Gordon James III.
“As we continue the long-term project of working with GHRI researchers at NSU, we learn more and more how important sharks are to preserving healthy ocean ecosystems,” said world-renowned artist, conservationist and scientist Dr. Guy Harvey, chairman of the Guy Harvey Ocean Foundation, which conducts scientific research and hosts educational programs aimed at conserving the marine environment, ensuring that future generations can enjoy and benefit from a properly balanced ocean ecosystem. “The Great Shark Race 2021 was a success and brought in much needed funds to continue our research. We sincerely thank all who supported us during this race. It is an amazing educational opportunity and a critical research initiative.”According to NSU’s GHRI research, up to 73 million sharks a year end up in the global shark fin trade, and some estimates say that annually approximately 100 million sharks are removed from the world’s oceans. Case in point: approximately 30% of the mako sharks tagged by NSU’s GHRI research scientists have been lost. These are clearly not sustainable numbers, and it should alarm everyone. It’s why creating awareness about this issue is more important than ever.

About Nova Southeastern University (NSU): At NSU, students don’t just get an education, they get the competitive edge they need for real careers, real contributions and real life. A dynamic, private research university, NSU is providing high-quality educational and research programs at the undergraduate, graduate, and professional degree levels. Established in 1964, the university includes 15 colleges, the 215,000-square-foot Center for Collaborative Research, the private JK-12 grade University School, the world-class NSU Art Museum Fort Lauderdale, and the Alvin Sherman Library, Research and Information Technology Center, one of Florida’s largest public libraries. NSU students learn at our campuses in Fort Lauderdale, Fort Myers, Jacksonville, Miami, Miramar, Orlando, Palm Beach, and Tampa, Florida, as well as San Juan, Puerto Rico, and online globally. With nearly 200,000 alumni across the globe, the reach of the NSU community is worldwide. Classified as having “high research activity” by the Carnegie Foundation for the Advancement of Teaching, NSU is one of only 59 universities nationwide to also be awarded Carnegie’s Community Engagement Classification, and is also the largest private institution in the United States that meets the U.S. Department of Education’s criteria as a Hispanic-serving Institution. Please visitwww.nova.edu for more information.
About the Guy Harvey Research Institute: Established in 1999, the Guy Harvey Research Institute (GHRI) at Nova Southeastern University (NSU) provides the scientific information necessary to understand, conserve, and effectively manage the world’s marine fishes and their ecosystems. The GHRI is one of only a handful of private organizations dedicated exclusively to the science-based conservation of marine fish populations and biodiversity. For more information, please visit: www.cnso.nova.edu/ghri.
About the Guy Harvey Ocean Foundation: The Guy Harvey Ocean Foundation (GHOF) conducts scientific research and hosts educational programs aimed at conserving the marine environment. The GHOF also funds affiliated researchers working to better understand our ocean ecosystem and educators helping to foster the next era of marine conservationists. The GHOF will help ensure that future generations can enjoy and benefit from a properly balanced ocean ecosystem. Follow the GHOF on Facebook, Twitter and Instagram at @guyharveyocean. For more information, visit www.GHOF.org.
[xyz-ihs snippet=”Prepared-by-PK”]
Issue 74 - July 2021
Scuba Divers Can Now Become Environmentally Certified Through Green Fins
Improving environmental standards is critical because 70% of divers contact the reef while diving and 36% are unaware of doing so

The Reef-World Foundation – the international coordinator of Green Fins – is pleased to announce the launch of the new Green Fins Diver e-Course. This new online course is designed to help recreational divers protect coral reefs by learning how to conduct more environmentally friendly dives.
Improving the behaviour of recreational divers is critical for the survival of coral reefs because an average of 70% of divers contact the reef while diving.* What’s more, divers contact the reef an average of 5.79 times per dive and 36% of those who contacted the reef were unaware they did so. The cumulative impact is significant: over one million new divers are certified annually and ‘on-reef’ tourism is valued at USD $19 billion per year. If these millions of divers learn how to be more environmentally aware and have zero impact dives, it would have a huge impact on the protection of our precious coral reefs for future generations.
All divers, whether professional or recreational, can minimise their impact on the ocean by following environmental best practice while diving. The new Green Fins Diver e-Course is the only course which teaches scuba divers how to prevent diving-related damage to coral reefs by following the highest environmental standards, as set out by the Green Fins initiative. It teaches divers how to behave on the reef to prevent them causing environmental damage; helping to protect coral and other marine life one dive at a time. Divers around the world can take this course for just £19 by enrolling here.

Diving related damage to sensitive marine ecosystems, including coral reefs, is becoming an increasingly significant issue. Even a small breakage from an errant fin kick can cause damage that takes months to recover from; not to mention other negative actions above the water such as littering or buying souvenirs made of marine life. On heavily dived reefs, the cumulative impact of unmanaged tourism can be huge. This damage makes them less likely to survive other local and wider stressors, such as overfishing or run-off from land containing pollutants and plastic debris as well the effects of climate change, such as rising sea temperatures. Research has shown divers who receive environmental information and understand their potential impact on reefs cause significantly less damage to coral.
Following 2019’s successful Green Fins Dive Guide e-Course, the Green Fins Diver e-Course now enables Reef-World to meet the demand for education about sustainable diving from recreational divers. The new course covers straightforward techniques such as best environmental practices from equipment care to underwater photography, above and below the water, which are proven to reduce the level of environmental damage associated with diving.
The course provides divers with three online modules of easy-to-follow content followed by corresponding tests on an intuitive, user-friendly platform:
- Module 1: an introduction to coral reef biology, global and local threats to the marine environment and the Green Fins approach.
- Module 2: management techniques above water, such as how to prepare and plan an environmentally friendly dive trip: from booking your trip at home to best practices on the boat and caring for your equipment post dive.
- Module 3: applying best diving practices below water on every dive, learning tips for diving with the least environmental impact and how to have longer marine life interactions as well as how to be an environmentally responsible underwater photographer. Finally, suggesting ways in which divers can use the best practices they have learned and contribute to citizen science projects.
There is a short test at the end of each module which diver must pass in order to finish the course.
The course is available for £19 and, on completion, students will receive a personalised electronic certificate, which is valid for two years and can be displayed as a stamp of individual awareness. The course content will be updated regularly with the latest industry knowledge about environmental best practice so after two years students are encouraged to retake the course to refresh their skills. The proceeds from course certificates support Reef-World’s work to implement the Green Fins programme around the world. Divers who cannot afford to take the course can apply for the Green Fins Diver e-Course Scholarship Fund to receive the certification free of charge.
Gabriel Grimsditch, marine ecosystems expert at the UN Environment Programme, said: “The Green Fins Diver e-Course is more critical than ever to help ensure the survival of reefs and the diving industry. Divers now have a clear roadmap to champion environmental sustainability as our tourism industries build back better.”
JJ Harvey, Director at The Reef-World Foundation, said: “The Green Fins Diver e-Course enables divers from all backgrounds to become more environmentally aware, understand the main environmental threats posed by scuba diving and be able to minimise those threats. We’re so proud of the results from our 2019 course and we’re excited that we can now also meet demand from recreational divers worldwide who want to reduce their negative impact on the coral reefs they visit.”
Green Fins is the only internationally recognised environmental standard for dive and snorkel operators, established through a partnership between the UN Environment Programme and The Reef-World Foundation. Green Fins uses a unique and proven three-pronged approach; green certifications of dive centres, strengthening regulations and environmental education for dive staff, divers and government.
For more information, or to sign up for the Green Fins Diver e-Course, please visit: https://greenfins.net/green-fins-diver/

[xyz-ihs snippet=”Prepared-by-PK”]
Issue 74 - July 2021
Photo Series: Coralyfe & SEVENSEAS Partnered for Beach CleanUp in Krabi #SevenseasCleanUp
12 very committed people managed to clean up approximately 350kg of trash from a neglected area near Klong Son river mouth in just over 2h. Much of the trash we found was very old and was well on its way to becoming secondary microplastics. Thankfully it was removed and disposed of before the pollution became irreversible.



















About CORALYFE
Over the past 5 years, a number of local organizations have been collaborating with the Hat Nopparat Thara National Park, acting on issues such as trash handling, anchor damage, mooring lines, marine organism censuses, reef restoration, etc. Unfortunately, due to the COVID-19 pandemic many of these organizations were forced to interrupt their services, and many had to shut down completely.
As part of the former staff of one of these organizations, Coralyfe founders felt a personal responsibility to resume work on these important projects, aiming to restore the health of local coral reefs and to reverse the damage that countless years of unregulated tourism and human activity have caused. To visit the website, please CLICK HERE; Facebook Page.
-
News5 days ago
Wheaton Women in Ocean Science Award Now Accepting Applications for 2025
-
Voices3 weeks ago
Mass Death of Magellanic Penguins Observed at Reserva Provincial Cabo Vírgenes
-
Book Suggestion2 weeks ago
Wet and Salty. A Lifelong Journey Seeking Coral Conservation and Resilience.
-
News2 weeks ago
New Coral Gardens and Hydrothermal Vents Found in the Icy Depths of the Remote South Sandwich Islands
-
Art & Culture2 weeks ago
Announcing the Winners of the 2025 Science Without Borders® Challenge
-
Feature Destination4 weeks ago
Feature Destination: The Most Awe-Inspiring National Parks in Latin America
-
Aquacultures & Fisheries4 weeks ago
Breathe. Wheel. Flukes Up. Dive. Swim On, Whales!
-
Book Suggestion2 weeks ago
As US Federal Climate Disaster Protections Crumble, Look To Indigenous Leadership and Keep Multinational Corporations On the Hook