How mountaineer Jim Morrison made the first skiing descent of Everest’s most dangerous route

This photo provided by National Geographic shows mountaineer Jim Morrison, the first person ever to successfully ski down the Hornbein Couloir on the direct north face of Mount Everest, at ABC camp on the North Face of Everest, Sept. 24, 2024. (Savannah Cummins/National Geographic via AP)
Short Url
Updated 29 October 2025
Follow

How mountaineer Jim Morrison made the first skiing descent of Everest’s most dangerous route

  • Mountaineer Jim Morrison has skied the last un-skied route on Mount Everest
  • Mountaineer Jim Morrison has skied the last un-skied route on Mount Everest

KATHMANDU: Mountaineer Jim Morrison hopped left on his skis, sending trickles of snow down a sheer gully on the North Face of Mount Everest, then he hopped to the right, his breath heavy in the oxygen-thin air.
Below him plunged 9,000 feet (2,700 meters) of snow, ice and rock — the most merciless ski run on planet Earth.
It had never been skied, until Morrison did it.
“It was a spectacular four hours of skiing down a horrific snow pack,” Morrison told The Associated Press Tuesday of his historic Oct. 15 run.
Morrison climbed Everest’s notorious North Face through the Hornbein Couloir alongside 10 other mountaineers and documentarian Jimmy Chin, who is co-directing a documentary about Morrison’s run. Chin also filmed Alex Honnold’s ascent of El Capitan in Yosemite National Park without ropes for the documentary “Free Solo.”
This adventure is “the skiing equivalent to free soloing,” said Chin. “If your edge blows out or you slip anywhere on the line, you’re gone. You fall 9,000 feet.”
The ski run starts atop Everest, some 29,000 feet (8,800 meters) above sea level and in the death zone, where people can’t survive for long.
“When it comes to big mountain stuff and climbing, it’s like landing on the moon,” said Jeremy Evans, who wrote a book about the last person to attempt the run from the summit. The young snowboarder, Marco Siffredi, disappeared on its slopes in 2002.
The adventure was dreamed up by Morrison and his life partner, accomplished ski mountaineer Hilaree Nelson. They planned to do it together until her death in 2022 while skiing on the world’s eighth-highest mountain.
From then on, it was a trip Morrison was doing for them both.
At the bottom of their route up Mount Everest, before their four-day climb to the summit, they craned their necks upward.
“We’ve spent an entire lifetime climbing in the big mountains,” said Chin. “I’ve never to this day seen anything that’s more intimidating as a climbing objective.”
Only five people had climbed it before, and nobody had since 1991. While the other, more popular routes up Everest follow a ridgeline, this path up the mountain’s imposing North Face was called the Super Direct route — it’s straight up, and then straight down.
Their 12-person team started, climbing through snowfields, over rock and on patches of ice, facing the possibility of rock falls and avalanches. They had carefully timed their trip in a narrow weather window, seeking enough snow to ski and safe conditions.
At night, they spent hours hacking ridges into the ice and snow that they could squeeze into to sleep, always harnessed to their ropes.
One night, they were huddled on the mountain face as a howling wind rained snow from above and threatened to blow their tent off the mountain, said Chin.
Morrison went to sleep. Chin needed sleep, too, and they’d done all they could to secure themselves to the mountain.
“So I put in my earplugs because I figured if we go get blown off the mountain, I don’t want to know what’s happening,” he said.
The sun came up. As they continued climbing, Morrison assessed the snow that he would be skiing down, and “basically everything I saw looked terrifying. The snow conditions were really, really bad,” he said.
But Morrison kept on, holding Nelson in his mind, and “as I got higher and higher, and further into the death zone, I got closer and closer to her.”
On the summit, the sun was shining. The Himalayan Mountains splayed out around them.
They celebrated together and took selfies. Morrison spread some of Nelson’s ashes.
Then, as Morrison donned his skis and looked over at his teammates, he realized: “’OK, now I’m in a completely different world. I’m on my own.’”
He dropped in, doing controlled hop turns on his skies. The route’s details, which he had studied, imagined, witnessed, read of and dreamed about, took over his mind. He wasn’t thinking of a possible fall, only the next turn. Every breath was a challenge at that altitude.
He’d later text his friends: “the conditions were abominable, and I was able to shred a lot of it.”
At several points, Morrison used the ropes, including where there was only rock, but he relied on them less than he had anticipated.
When he neared the bottom, crossing into safety, he exhaled.
He screamed, and cried and he spoke to Nelson.
The next morning, he walked out and looked up at the towering North Face, he said.
“And I could sort of feel Hilaree’s presence at the very top, the top of the world.”


Thai coffee chains cut default sugar content in coffee and tea drinks in a new health push

Updated 11 February 2026
Follow

Thai coffee chains cut default sugar content in coffee and tea drinks in a new health push

  • The Health Department says Thais consume 21 teaspoons of sugar daily, far exceeding the World Health Organization’s recommended six teaspoons
  • Officials warn this increases obesity and diabetes risks. A survey found iced coffee and bubble tea contain high sugar levels

BANGKOK: For many Thais, a meal doesn’t feel complete without an iced coffee or tea so sugary it could pass for dessert. The government, concerned about the health consequences, wants them to dial it back.
Starting Wednesday, nine major coffee chains across the country have pledged to cut the default sugar content in some of their drinks by half in a government initiative aimed at tackling excessive sugar consumption.
According to the Health Department, Thais consume an average of 21 teaspoons of sugar per day, more than three times the World Health Organization’s recommended limit of six teaspoons. Health officials warn that such high intake increases the risk of obesity, diabetes and other diseases.
The initiative is the first significant step to change consumers’ sugar consumption behavior, said Amporn Benjaponpitak, the director general of the department.
Pakorn Tungkasereerak, the department’s deputy, said 2025 data show that about 45 percent of Thais aged 15 and older are obese, while 10 percent of the population has diabetes.
A survey by the Bureau of Nutrition found that a 22-ounce (650-milliliter) iced coffee contains an average of nine teaspoons of sugar, while a 10-ounce (300-milliliter) serving of bubble milk tea — an iced milk tea with tapioca pearls known as boba — can contain as much as 12 teaspoons.
Sirinya Kuiklang, an office worker, said she approves of the changes. She already orders her drinks at just 25 percent of the standard sugar level, but she is aware that many others consume too much sugar.
“It’s good for Thai people,” she said.
Another office worker, Porwares Tantikanpanit, said he has enjoyed his non-coffee beverages at their current sugar levels but is willing to adjust if shops reduce the sweetness.
However, putting the policy into practice may prove challenging. Officials have said each brand can apply the initiative as they see fit.
Some customers have expressed confusion in response to social media posts promoting the initiative, asking how to order drinks with the level of sweetness that they prefer. Several brands said that the reduction applies only to certain menu items.