Luang Pu Ka Kandhayo, former abbot of Wat Bodhi Chai in Tha Uthen district, Nakhon Phanom province, was a senior monk who ordained over 90 years ago. A student in the lineage of the revered Luang Pu Sri Tat Yanasampanno, the builder of Phra That Tha Uthen, he also served as preceptor to two renowned monks: Luang Pu Teuo Achaldhamma of Wat Pa Aranyawiwek in Nakhon Phanom and Luang Pu Thong Ratana Kanthasilo of Wat Pa Ban Kum in Ubon Ratchathani.

Born into the Suvannamajo family on October 7, 1881, in Tha Uthen, he received early religious education in the village temple. At age 21 in 1902, he took monastic vows at Wat Bodhi Chai's ordination hall, with Phra Khru Thon of Wat Phon Kaew as his preceptor, Phra Khen Uttamo as his disciplinary instructor, and Phra Nu Viriya as his witness.

After one year as a monk, he traveled to Bangkok to study Pali scriptures at Wat Thep Thidaram monastery, but returned home when his brother died during a cholera outbreak, canceling his plans to pursue monastic studies.

When Phra Photharaj, the abbot of Wat Bodhi Chai, passed away, Luang Pu Ka was appointed abbot in 1913. He became a respected teacher of the Dharma and Vinaya, training numerous monks and novices in recitation of the Patimokkha and Buddhist chants through oral instruction. He never sought administrative rank within the monastic community, focusing instead on educational and spiritual guidance of both monks and laypeople.

During his tenure, he oversaw the construction of a new brick ordination hall to replace the deteriorating wooden structure, a project taking four years. He also supervised construction of a sermon hall housing an ancient Buddha image in the Mara-victory posture, originally created when the temple was founded, measuring 2.4 meters wide and 4 meters tall, along with three new monastic residences.

Luang Pu Ka was renowned for his strict adherence to monastic discipline and simple living. He trained his students to be mindful even of minor precepts, practiced moderation, avoided material accumulation, and lived frugally. In his final years, his health declined despite medical treatment, and he peacefully passed away on September 19, 1977, at 8:20 p.m. from old age at 96 years of age and 75 years of monastic life.

Before his death that year, his students had planned to create a commemorative amulet to distribute on what would have been his 97th birthday, but the project was not completed before his passing. The medal features a shield-like shape with a loop, and displays a half-length portrait of Luang Pu Ka on the front. This was the first edition, cast in aged copper, though the exact number produced remains unknown.

The article documents several highly valued Buddhist amulets and sacred objects created by respected monks throughout Thai history. Luang Pho Phiu Pananto, former abbot of Sri Maharaja Temple, commissioned the first Luang Pho Tan Jai medal in 1974 to commemorate the casting of a principal Buddha image. The medal features an oval-shaped design with the monk's likeness on the obverse and Khmer script surrounding a sacred yantra on the reverse, blessed on June 12, 1974.

Luang Pu Gleb Phuttharakkhito, former abbot of Talingchan Temple in Bangkok, created the Nong Sae bell in 1951 following the Indochina War period. Crafted using Suthat Temple's bell mold as a template, it was cast on July 17, 1951, and blessed after one additional rain-retreat period before distribution in 1952. The bells feature a yellowish-green hue with light brown patina and are now extremely rare.

Luang Pho Khem Khemako of Trilaksana Cemetery, Lampang Province, is renowned for his merit objects, including the 1974 Lampang Military Battalion medal. Created in collaboration with close disciple Samanera Nitiratt and Lampang military forces, 2,513 medals were produced in gold, silver, gunmetal, and copper, featuring the monk's half-image on the obverse with Pali inscriptions.

Phra Wichit Thammajarn (Tan Sorapanya), former abbot of Sri Khun Muang Temple in Chiang Khan, Loei Province, was honored with memorial medals during his cremation ceremony on March 7, 1974. These arm-shaped medals with loop handles were created in multiple metals and are now highly valued collectibles.

On July 2, 2026, at the Defense Studies Institute's multipurpose building, General Ukhrit Bunthanont, Commander in Chief of the Armed Forces, presided over a military strategy presentation for students from the Armed Forces War College and College of Military Science to chart Thailand's defense direction for the next decade under the 'Minimum Viable Defense 2036' framework—envisioning a military with sufficient capabilities, agility, and readiness to counter modern threats, accompanied by an exhibition of military equipment development.

The 'Minimum Viable Defense 2036' strategy presents a new framework for developing defense capabilities, emphasizing an appropriately sized, efficient military that maximizes resources while responding to rapidly evolving 21st-century threats. These include traditional military threats, hybrid warfare, grey zone operations, cyber threats, unmanned aircraft, artificial intelligence, and critical infrastructure attacks.

The strategy is built on four key pillars: developing an agile and ready force, integrating joint operations under Multi-Domain Operations (MDO) and Joint All-Domain Operations (JADO) concepts, deploying unmanned and autonomous systems, and developing Thailand's defense industry and innovation toward self-reliance.

General Ukhrit expressed pride in the students' work and noted receiving insights on technology, economics, international relations, and military technology. He emphasized that while the post-World War II world was orderly and cooperative, today's world operates under the law of the jungle. He compared Thailand to a fighting cock among tigers, stating that while Thailand cannot escape this reality, it must become a fighting cock that produces value, maintains friendships, and earns trust. Though Thailand is merely a chicken, it must become a skilled fighter cock with sharp, effective spurs; an untrained cock with dull spurs cannot survive when threatened.

Amid the search for home-cooked Thai restaurants that maintain authentic flavors and culinary tradition, Khun Na has become an unmissable destination for food lovers. The restaurant brings together popular single-dish meals and traditional regional dishes in one location, serving familiar yet nostalgic flavors in every bite.

Their signature dish, Stir-Fried Rice with Bird's Eye Chili and Salted Beef, stands out for its fragrant hot rice mixed with fresh garden chilies, sharp and spicy flavors balanced by perfectly salted premium beef. Paired with fresh vegetables, it creates a multi-layered taste experience that keeps diners coming back.

For lovers of Northeastern Thai cuisine, Crispy Pork with Rice and Dipping Sauce is equally unmissable, featuring large pieces of pork fried until golden and crispy outside, tender inside, served with savory roasted rice powder dipping sauce.

Khao Soi with Chicken Thigh offers a taste of Northern Thai cuisine with rich curry broth, aromatic spices, and tender braised chicken.

Rice with Shrimp Paste is another long-time Thai favorite prepared generously at Khun Na, with fragrant shrimp paste that is balanced in flavor, served alongside various accompaniments like sweet pork, sour mango, red onion, and fresh chilies.

Khao Man with Coconut Broth is a rare find, offering fresh coconut milk served with pineapple, ginger, garlic, and various garnishes for those seeking light yet traditionally charming dishes.

Traditional Tube Noodles and Fried Gui Chai are equally popular snacks, with tube noodles in concentrated seasoning sauce and aromatic Chinese spices, while fried gui chai is fried until golden and crispy. Served with flavorful dipping sauce, each bite adds to the dining experience.

For noodle lovers, Soft Noodles with Full Toppings features meatballs, fish cakes, and complete ingredients in a balanced pink broth.

Also notable is Phitsanulok-Style Tom Yum Noodles with tender pork ribs and soft-boiled eggs, delivering the complete taste profile of sour, sweet, salty, and spicy according to the original recipe, making it a dish customers repeatedly order.

With diverse menu options, carefully prepared flavors, and a warm, friendly atmosphere, Khun Na has become the destination for those seeking authentic Thai flavors at every meal. If you're looking for a restaurant that combines delicious taste, good value, and hard-to-find dishes all in one place, Khun Na welcomes everyone to experience flavors worth remembering and returning for again and again.

Open Monday through Saturday, closed Sundays. Located at Soi Phahonyothin 18/1, Chomphon Subdistrict, Chatuchak District, Bangkok. Enter from the alley entrance approximately 300 meters; the restaurant is on the right side. The restaurant also offers catering services. Contact: 08-9892-4645

Reporter Thanapat Chirajint from Surat Thani visited Khrua Mukda restaurant to sample 'Kuaytiap Khaa Moo Yin Yang'—pork leg noodles stewed with 14 varieties of roasted Chinese herbs steeped in a braising pot. Using a carefully developed recipe, the pork achieves perfect tenderness with elastic skin and aromatic herbal infusion throughout the meat, delivering both delicious flavor and health-nourishing benefits since each herb ingredient carries specific medicinal properties.

Owner Kob Kan Sawat, 54, shared that she operates a sufficiency economy garden at home and enjoys working with medicinal plants. She created this dish following the principle of 'food as medicine' to help customers maintain and restore their health—a growing trend as more people seek nutritious meals. Though initially concerned customers might reject the Chinese medicine aroma, she was thrilled when numerous customers not only enjoyed it but returned many times to order again.

Beyond the noodle dish, the restaurant offers rice with medicinal pork leg and more than 20 additional menu items utilizing Chinese herbal broth, with prices starting at just 60 baht. Visitors coming to pay respects at the temple of Luang Pho Pattana Narote, the revered local teacher, can stop by Khrua Mukda at Wat Pattana Ram temple's food court to try the noodles and rice, or order medicinal pork legs for religious ceremonies. Contact: 06-2224-1591.

Leaving the congested streets of Chiang Mai, winding gray roads lead to Lai Kaew village in Doi Tao District, Chiang Mai Province. Towering mountains evoke memories of highland ethnic communities who once lived self-sufficiently through rice farming and natural resources in traditional ways. Stories tell of self-reliant settlements supporting people displaced from their original settlements. As communities relocated to reservoir edges, they found others already living there. Various ethnic groups historically inhabited the forest border between Tak and Chiang Mai provinces. The Karen Poi Plong people of Lai Kaew claim they never migrated from elsewhere but have lived here for generations. Yet they witnessed other communities flee unexpected flooding sixty years ago—something unimaginable at the time. Vivid memories from those who lived through it survive among elders aged 70-80. Today, improved roads, motorcycles, cars, and vans have reached the community, transforming traditional self-reliant economics into cash-dependent systems. The highlands are no longer isolated from the outside world. Residents adapting across generations now seek opportunities, capital, education, and personal development in the modern era. Entering Lai Kaew village feels dreamlike—a blend of traditional Karen Poi Plong heritage from sixty years ago mixed with efforts to adapt to contemporary life. The village is quiet, with occasional motorcycle engines cutting through the wind. Under elevated wooden houses, wooden cradles sway while elderly residents sit chewing betel nut and gossip about whose motorcycle just passed. A transistor radio hums from another house. Women aged 70-80 astound visitors wearing traditional Karen Poi Plong dress—zigzag patterned graphic shirts and intricately patterned indigo skirts in beautiful colors, adorned with dozens of bracelets covering both arms, shoulder bracelets, silver and brass bracelets with dangling charms like those popular among young city women. Some grandmothers wear tattoos of flowers and geometric patterns on their arms and calves, looking remarkably stylish. "Long ago, tattoo artists rarely visited the village," explains 86-year-old Pud Hongkuo while spinning cotton thread into tennis-ball-sized balls for the next weaving stage. "Men would get full-body tattoos, with their legs completely tattooed black like wearing shorts—that was considered cool. After the men finished, women would ask for tattoos too. Usually the artist would do it free since he'd already been paid by the men. It wasn't cheap." Pud isn't fully retired yet, still helping with fabric weaving and making cotton balls despite her eyesight declining. "These days I don't weave anymore, my eyes aren't good enough."