Daniel Noll

Daniel Noll is co-founder of Uncornered Market, a tourism marketing consultancy that helps lesser-known but ambitious destinations and tour operators get discovered through AI search visibility and destination positioning. He aims to connect people to travel experiences that will change their lives, just as travel changed him. He has explored over 100 countries across two decades on the road with his co-founder and wife, Audrey Scott. More about Daniel on LinkedIn.

Two Years On, What Have We Learned?

by Daniel Noll

The second anniversary of the beginning of our travels passed in December. We use this milestone as an opportunity to answer the oft posed question: “What have you learned from this journey?”

Rangoon Reflections

by Daniel Noll

Rangoon, Burma. The name conjures the tropical blues of a steamy colonial outpost.

We wondered: would the current reality still match?

Rangoon, Myanmar — Smoke break, Rangoon street market.

Scranton – Small Town, Big Shadow

by Daniel Noll

I come from Scranton, Pennsylvania and that’s as hardscrabble a place as you’re gonna find.

— An actor playing Joe Biden on Saturday Night Live

I told a friend the other day that we were in Scranton and he responded, “Are you from there? How did it feel to be in America’s most famous political city?”

Saying Goodbye to China: Top 10 Authentic Travel Experiences

by Daniel Noll

43 posts and 16 photo sets later, we’ve reached the end of a long road of reflection on China, an on-the-fly addition to our around-the-world journey.

Sichuan Cuisine

by Daniel Noll

While Sichuan food is available around the world, Sichuan dishes take on an almost electric quality – in both color and flavor – when served in China. Here’s a sample of our favorite Sichuan meals from our travels through the Sichuan Region of China.

Estonia: Two Days, Two Perspectives

by Daniel Noll

Tallinn's Old Town in Fisheye — A fisheye view of Tallinn’s Old Town.

Upon our second visit to Estonia since Audrey concluded her Peace Corps stint in 2000, we wondered what we would find.

Top 10 Chinese Dumplings

by Daniel Noll

Steamed, fried or boiled; round, crescent, or amorphous; meat or veg; thin-skinned or thick, dumplings in China form a universe all their own.

By no means are we experts in Chinese dumplings. That’s a life’s work. But we can offer a brief primer and the best of our dumpling experiences in China.

Hot Pot Fever

by Daniel Noll

Clinging to the theme of sweaty, shirtless men, we bring you our reflections on hot pot in China.

Top 10 Xinjiang Dishes

by Daniel Noll

We begin our Chinese food series in the same place we entered China: in the city of Kashgar in China’s western frontier province of Xinjiang. Like the native Uighur people and their culture, food in Xinjiang province resembles Central Asian and Turkic cuisine more than stereotypical Chinese food.

Demystifying Food in China: An Introduction

by Daniel Noll

When we talk to people about our travels in China, we sense their fear.

No, not political or economic fear:

Didn’t you have trouble with the language? How about the food? Chinese food in China is terrible, isn’t it? Don’t they eat a lot of dog?”

All fair questions and sentiments, particularly if you’ve never been to China. We have a real story to tell about food in China. Armed with frighteningly limited Mandarin language skills and a sincere disinterest in dining on dog or innards, we managed to eat like kings on a pauper’s pence during the three months we traveled across China.