Submit your Article

Flying first class has long been considered a symbol of luxury, reserved only for a selected few. I grew up in Nepal, and flying in itself was a rare experience. I never thought that I would fly among those exclusive groups. Growing up in the UK, being from a working-class background, flying first class was a faraway dream and too extravagant for anybody’s reach. Even though the airlines of Nepal have joined the international scene, none has yet offered anything other than standard cabins. As is the case with many others, I always wondered what lay beyond that mysterious curtain separating economy from first class.

Then, one day, the opportunity came along unexpectedly. I was having a chat with one of our senior managers at work and mentioned how much I’d love to fly first class. He laughed first, then said, “Leave it to me.” Well, wouldn’t you be surprised, he set up the possibility of an upgrade on my next long-haul flight. “Dress smartly,” he said, “and if there’s no paying passenger, you just might get upgraded.”

I was very surprised when I got upgraded on a Lufthansa flight. My heart was racing as boarding happened, stepping into a world of luxury I once only fantasized about. It seemed surreal, to finally be tasting those dishes at 39,000 feet which I had helped design for airplane menus.

The first class was almost like going into this little peaceful sanctuary. The wide, plush seats would recline at the touch of a button into fully flat beds. No noise, no rush—just quiet and comfortable. It was just like going into another world.

From the moment I sat down, the care was incredible. One of the cabin crew members came out and greeted me by my last name, offering a glass of champagne in sparkling crystal. This wasn’t just champagne. It was top-shelf, part of the luxury which flying first class is all about.

Probably the most remarkable features of flying first class were the dining experiences. I had worked for airline catering, developing dishes for major airlines, but never on the receiving end. The menu would be presented—just as it would be in a fine-dining restaurant-elegant on high-quality paper, gourmet dishes crafted by world-class chefs.

There was smoked salmon amuse-bouche with caviar on top, followed by a salad course of lobster-avocado with a hint of citrus dressing. Then, the main course turbot fillet was perfectly cooked and served along with truffle mashed purple potatoes and roasted vegetables in white wine caper saffron sauce, garnished with edible flowers.

Finally, for dessert, I had molten chocolate fondant with vanilla bean ice cream. The feast could give any Michelin-starred restaurant a run for its money. The attention to detail was impressive—fine porcelain for each course, with real silverware, linen napkins, and crystal glassware. Finally, the experience concluded with a freshly brewed coffee and a selection of the finest chocolates. Every aspect from bread to butter was thoughtfully curated.

What was unique was not only the food and comfort but personalized service. The cabin crew addressed me by my name, and before I would even ask, they would have already anticipated it. If I mentioned a particular wine that I liked, they would come with a bottle for me to try. It felt like dining in a five-star restaurant where the chef customizes the menu to your taste.

My airplane seat was less of an airplane seat than a private suite. There was a closet for my belongings, adjustable lighting, and a huge entertainment screen. When bedtime came, flight attendants came along to provide turndown service—fresh linens and pajamas. I slept very soundly as though I were in a five-star hotel and not on the airplane.

Another surprising thing to me was just how practical first class was for working professionals, with its high-speed internet, available power outlets, and spacious work area. It’s pretty clear why any business executive would travel first class. The quiet, private environment helped me get a lot of work accomplished in an efficient manner.

We often wonder why would anyone pay ten times the price of an economy ticket for first class? Now, having had the experience, I understand why. It’s not about space or food. It’s about the entire experience of first class. First-class passengers have a certain privacy and comfort. Personal service makes the journey nice rather than just a means of getting somewhere.

From private airport lounges to head-of-the-queue boarding, first-class passengers are catered to from the instant they step into the airport. For the business executive, at least, the opportunity to work in quiet, private surroundings may make first-class a practical necessity. For others, this could be the once-in-a-lifetime pampering.

At first, I felt out of place, overwhelmed by such attention and luxury. I explained this to one of the flight attendants and she kindly gave me the space I needed. I learned that flying first class isn’t just about opulence. Rather, it’s about savoring a different way of traveling. I wasn’t born into it but anyone can appreciate it and enjoy the experience. If you ever get the chance, flying first class is an extraordinary voyage. It makes flying unforgettable.

Baral is a UK-based R&D chef

Yellow-breasted bunting (Emberiza aureola), locally known as “Bagale bagedi” belongs to the family “Emberizidae”. It is one of the winter visitors which arrives in Nepal or stopover here and fly to more south in flocks during end of November to early April. This species is a native to the northern hemisphere, traveling from Russia, Mongolia, China and Siberia to avoid harsh cold. Normally, they reside in the southern part of the northern hemisphere for six months.

This species breeds in the forests of Siberia and northeast Asia during the months of summer, then migrate to south Asia during winter seasons where they can forage and roost. Additionally, return to the northern part to breed again and continue this cycle. This bird species inhabits bogs, meadows, mountain tundra, forest steppe, broadleaf forests, open conifer forests, and abandoned fields close to villages during the breeding seasons. They inhabit lowlands to an altitude of 2,000 meters. This species is classified as critically endangered on both global and national levels.  

This bird species forage insects and feed to their chicks during breeding season and in the non-breeding season they feed on seeds and grains. This insectivore and granivore diet are crucial for egg production, healthy development of their chicks while maintaining necessary nutrients to sustain their energy during the migration period. Hence, the YBB population depends on the accessibility of the grains and insects. 

According to BirdLife International, the species’ population is estimated to have declined by 84.3-94.7 percent between 1980 and 2013. Change in agricultural practices and degradation of natural habitats significantly impacts their survival during breeding and migrating seasons. The use of pesticides and insecticides considerably reduces the number of insects which is an important factor of nutrients during breeding season. Scarcity in the number of insects reduces the production of eggs and the health of chicks. Transformation of wetlands, grassland and agricultural lands to other forms, reduces the seed-bearing plant species. Lack of proper nutritious seeds while migrating decreases the chance of survival in harsh cold. Unfortunately, these are not the only factors for the YBB population to decrease. For decades YBB are hunted mostly during migration for foodstuff. Beside this species, 25 other bird species are trapped and sold as bagedi meat which is a matter of concern. It is consumed as gourmet food in China and some parts of southeast Asia, low land of Nepal and also found in local hotels of Kathmandu. There is a belief that they have medicinal properties, warm up bodies in winter and have aphrodisiac properties. It is assumed that a professional trapper can trap 100 to 130 birds in a day and has a transaction of Rs 7,488,000-8,424,000.

Organizing awareness campaigns, and community participation in bird monitoring, and conservation activities should be called on a regular basis. Promoting perma-agriculture, urban forestry, and other activities that benefit the bird should be promoted. This helps in maintaining its population. Implementing strong regulations to protect from hunting for consumption, restrictions on the sale of its meat and imposing penalty for poaching helps in its conservation. As this is a migratory bird, mapping the migratory routes’ wintering and stopover locations might be the major points in conservation by making a clear and sound environment in its migrating route, locally and internationally. 

Conclusion

The YBB helps in controlling the population of insects and scattering of seeds. Not only that, it also serves the purpose of food for the predator in the wide range of land in the migration route. As a migratory bird it transfers nutrients and energy between different ecosystems. Its conservation promotes ecotourism by attracting bird watchers and helps local communities by economic empowerment. In contrast, if this species is conserved and can increase the population, it can somewhat increase the economic status of trap hunters in livelihood. YBB is one of the good indicator species of the grassland, wetland and agriculture ecosystem. Its decline in populations in past decades indicates something negative has changed in this natural environment.

Street vendors are an integral part of city life. People have easy access to most household goods at cheap prices. The vendors, on the other hand, are able to earn a living without having to worry about overhead costs like exorbitant rent and utilities. But it’s no easy job, say vendors ApEx spoke to. There are many challenges because of which they are always troubled. Here they share their worries and hopes.

Binuta Magar, 17

As a college student, I work as a vendor in hopes of earning some money to support my studies and also get some pocket money. I have to work as my family’s financial situation isn’t that great. I actually wanted to go abroad to study but I’m unable to do so.  I wish the government would do something to help the poor—perhaps give them some work opportunities or if not, at least look into how they can make the environment better for them to do their own thing with dignity. The inflation is so high that vendors like me have to make do with the bare minimum.   

Prakash Subedi, 35

My source of income comes from selling vegetables from a cart. I’ve been doing that for the past two years. I make enough money from this to support my family but it’s just the basics. There isn’t much left for anything else. It’s not easy. As vendors, we have to brave the weather and don’t have the luxury to say we won’t go out to work today because it’s raining or it’s too hot. Worse, the local authorities and the police often chase us away, hampering our business. I live in constant threat that the police will take my cart away and I won’t be able to earn a living.

Amar Raj Bista, 51

I have been working in the Pepsicola area since 2022. I was working in Kalanki before this. Right now, the financial situation is so dire. I can’t afford to rent a space. The best I could do was build a little shed to sell garments. I have to pay the landowner and something I don’t have enough money left. I feel trapped and I’m unable to change things. My family suffers too because we have to make do with what we have. I hope the government wakes up and decides to do something to make work easy and respectful for us.

We want to feel nourished, healthy, and balanced in our bodies which is why we spend a lot of money on gym subscriptions, health magazines, and spa treatments, among others. But we often forget to ensure that our homes are as non-toxic as possible to support overall health. According to studies, modern-day homes, with their fancy furnishings, appliances, and products, have a lot of dangerous substances for our health. They are hidden in everything from your favorite hand wash and bedding to kitchen appliances and living room decor. The toxins apparently gather in our fat cells, leading to imbalanced hormones, increased allergies, and a weakened immune system. Here are three things you can do this weekend to toxin-proof your home.

Make your own cleaning supplies

This is one of the easiest first steps we can take towards a cleaner, more eco-friendly, and healthy home.  Store-bought household products are filled with dozens of toxic chemicals that affect our health, hormones, and immune system. And they are expensive too. The good thing is there is an easy alternative for most cleaning products. All you need is vinegar, water, essential oils and baking soda. There is actually nothing baking soda won’t clean. It can even get rid of stubborn stains. Simply make a paste and rub it over hard to clean areas and wipe them down. For everything else, simply mix one part vinegar with two parts water, add a few drops of essential oil and you have a cleaning solution that is non-toxic and fragrant.  

Replace plastic containers with glass or steel

Certain types of plastics can release chemicals such as phthalates and BPA into the water over time. These additives have been linked to potential health risks. Unlike plastic, which can leach harmful chemicals into the context kept inside, glass or steel is an inert material which means that it doesn’t add any bad substances to its contents. So, if you are using plastic containers to store grains and food, consider switching to safer alternatives. You don’t have to throw away all your plastic containers. Just make sure you don’t buy another plastic container when it’s time to replace one. High-quality glass products can easily go into the microwave or dishwasher, are easy to clean, are reusable, and retain their aesthetics on repeated usage unlike plastic which looks old after a few washes.

Stay away from scents

We use scented candles, air fresheners, and incense in our home to keep it smelling nice and fresh. But we are actually doing ourselves a huge disservice. These items often have synthetic compounds that are potentially carcinogenic. What can you do instead? Use essential oils or make your own potpourri. Dry herbs and petals, sprinkle them with essential oils, wrap them in muslin cloth and keep them in various corners of your house. You can also use an electric essential oil diffuser to keep your home smelling fragrant. We recommend lavender, vanilla, and peppermint for a fresh and soothing effect.