Latest / The Overland Journal Podcast / Adventure Chef Adam Glick talks life at sea, and inspiring ways of cooking from his travels

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Adventure Chef Adam Glick talks life at sea, and inspiring ways of cooking from his travels · The Overland Journal Podcast

• 0:07
  Speaker 1: All right, so welcome to the Overland Journal podcast.
• 0:10
  Speaker 2: I'm your host Scott Brady, and I'm here with chef
• 0:12
  Speaker 2: Adam Glick. Thank for being on the podcast today, man,
• 0:15
  Speaker 2: appreciate it. Happy to be here. There's a bunch of
• 0:18
  Speaker 2: things about your life that I found really interesting in
• 0:20
  Speaker 2: doing some research your on your bio. One of them was,
• 0:24
  Speaker 2: not only have you done a lot of land based travel,
• 0:26
  Speaker 2: but you've also traveled a lot of years of your
• 0:29
  Speaker 2: life on the ocean. Why don't you give the audience
• 0:33
  Speaker 2: some background on your journeys as a traveler, just so
• 0:36
  Speaker 2: people know where you came from.
• 0:38
  Speaker 1: It's a bit of a long story, to be honest.
• 0:40
  Speaker 3: I grew up overseas, so I think I was kind
• 0:43
  Speaker 3: of born into this life of travel, sure, from the
• 0:46
  Speaker 3: day I came out. Yeah, sure, you know, having lived
• 0:50
  Speaker 3: in or been in probably a couple dozen countries before
• 0:54
  Speaker 3: I was even in high school.
• 0:56
  Speaker 1: You know that's not that's not normal. No, it's not,
• 0:59
  Speaker 1: I would say most kids.
• 1:01
  Speaker 3: And so there I was high school in the Middle
• 1:05
  Speaker 3: East in Kuwait during nine to eleven, towers drop and
• 1:10
  Speaker 3: riots breakout in the streets, and so we get evacuated
• 1:12
  Speaker 3: and I come back to California, and that's where I
• 1:15
  Speaker 3: finished high school.
• 1:17
  Speaker 1: That's what kind of led me into.
• 1:19
  Speaker 3: College, which would drop out and dropped out of Chico
• 1:23
  Speaker 3: State and went to San Diego for culinary school. And
• 1:26
  Speaker 3: it was that transition down to San Diego that would
• 1:29
  Speaker 3: eventually put me.
• 1:30
  Speaker 1: On a boat. Yeah. Sure, right, So.
• 1:33
  Speaker 3: By going from this sort of just generally nomadic lifestyle
• 1:39
  Speaker 3: as a child to a blooming adult continuing the nomadic lifestyle,
• 1:45
  Speaker 3: and then a successful career on yachts as a chef
• 1:48
  Speaker 3: for fifteen almost fifteen years, continuing to sail around the world.
• 1:54
  Speaker 3: And so to sum that up, I've been traveling since
• 1:57
  Speaker 3: the day I was born.
• 1:59
  Speaker 1: Well, and that leads some interesting questions.
• 2:01
  Speaker 2: So as a young person, I mean, I grew up
• 2:04
  Speaker 2: in southern California, but I didn't travel at all until
• 2:06
  Speaker 2: I was in the military. So to travel as a
• 2:10
  Speaker 2: young person as a child, how do you think that
• 2:12
  Speaker 2: formed some of your perspective, not only on life, but
• 2:15
  Speaker 2: on travel in general.
• 2:17
  Speaker 1: You know, that's a great question.
• 2:18
  Speaker 3: I think just growing up overseas is such a unique
• 2:23
  Speaker 3: experience for any kid, and while I wouldn't necessarily consider
• 2:28
  Speaker 3: doing it with my children, I think it's really kind
• 2:31
  Speaker 3: of it uproots you. It keeps you from understanding what
• 2:35
  Speaker 3: roots are. And at some point you have in your life,
• 2:39
  Speaker 3: you're going to have to develop this sense of place.
• 2:42
  Speaker 3: And most kids have that, you know, most kids. I'm
• 2:45
  Speaker 3: not saying all kids, but a lot of kids have that,
• 2:48
  Speaker 3: this sort of sense of place, and I just never
• 2:49
  Speaker 3: had that. So going into adulthood, there's sort of a
• 2:52
  Speaker 3: flaw there. There's like a twisted circuit and I don't
• 2:56
  Speaker 3: need a place, just keep rolling, go to the next place, right,
• 3:00
  Speaker 3: And so I don't know, I think to answer your question,
• 3:03
  Speaker 3: it's just it's just a really interesting upbringing because it's
• 3:06
  Speaker 3: going to forge a future that you know, pretty abnormal.
• 3:10
  Speaker 1: Yeah, no doubt.
• 3:12
  Speaker 2: So what have you done for yourself then, to give
• 3:15
  Speaker 2: your that sense of space where you feel that you
• 3:18
  Speaker 2: are rooted despite the fact that you were always moving.
• 3:21
  Speaker 3: Well, today I have a cabin, okay, and I share
• 3:24
  Speaker 3: my space and sorry, my time with my cabin and
• 3:27
  Speaker 3: my my camper, my Shart camper. Now that said, that's
• 3:31
  Speaker 3: a fairly recent thing, you know, the last couple of years.
• 3:34
  Speaker 3: As it was in my twenties, it was a very
• 3:36
  Speaker 3: different game. I didn't have a cabin, I couldn't afford
• 3:39
  Speaker 3: a cabin, and so.
• 3:41
  Speaker 2: You were in a cabin on a boat, very small
• 3:43
  Speaker 2: cabin on a boat exactly.
• 3:44
  Speaker 3: And so when you're working as a crew member on
• 3:46
  Speaker 3: any boat, there's a very high likelihood that you're going
• 3:48
  Speaker 3: to get laid off at some point. And it's not
• 3:50
  Speaker 3: because of your performance. It's because the boat's going to
• 3:53
  Speaker 3: get docked for months on end, or it's going into
• 3:55
  Speaker 3: the shipyard, or they're selling it. You know, there's a
• 3:57
  Speaker 3: thousand reasons why crew get laid off. So this is
• 4:01
  Speaker 3: just an ongoing thing with crew environment. And the beauty
• 4:04
  Speaker 3: of it was I always had a dock card to
• 4:07
  Speaker 3: a marina, which man I had a pool, a gym,
• 4:10
  Speaker 3: a shower, you know, the kind of the necessities. What
• 4:14
  Speaker 3: I didn't have was my own space, right, And so
• 4:17
  Speaker 3: when I would get laid off, there could be two weeks,
• 4:20
  Speaker 3: it could be a month. It could be three months
• 4:23
  Speaker 3: before I'm back out on the water. So what do
• 4:25
  Speaker 3: you do with that time? Well, that's when I figured
• 4:27
  Speaker 3: out overlanding vans make some vs. I just kind of
• 4:31
  Speaker 3: always lived in this mobile unit because it worked with
• 4:36
  Speaker 3: my marine lifestyle.
• 4:38
  Speaker 1: Yeah, no, that makes a lot of sense.
• 4:39
  Speaker 2: I mean For me, my cabin is a sailboat in
• 4:42
  Speaker 2: a marina, so I kind of get the the ability
• 4:45
  Speaker 2: to have the ability to have a place to go
• 4:48
  Speaker 2: to is really important, and there is something very special
• 4:52
  Speaker 2: about the water. When I crossed the Pacific from Long
• 4:55
  Speaker 2: Beach to the Aleutian Islands, I learned a lot about
• 4:58
  Speaker 2: myself on that journey. What have you learned about yourself
• 5:02
  Speaker 2: on these big oceanic crossings. What kind of lesson has
• 5:06
  Speaker 2: the ocean been for you?
• 5:08
  Speaker 3: An anytime someone can sail across, say the Pacific Ocean,
• 5:13
  Speaker 3: that's a journey and you're yes, you're going to learn
• 5:16
  Speaker 3: a ton about yourself. For me, as a chef, I
• 5:19
  Speaker 3: learned a ton about how to make that even work.
• 5:23
  Speaker 3: How do you feed a crew or multiple people over
• 5:27
  Speaker 3: the course of weeks out of a tiny little galley,
• 5:30
  Speaker 3: you know, on a boat that's on a thirty degree
• 5:33
  Speaker 3: heel for twenty four hours a day. It's a very
• 5:37
  Speaker 3: different way to be a chef. And so going back
• 5:40
  Speaker 3: to that kind of I didn't know I was forging
• 5:42
  Speaker 3: this really odd lifestyle, but it was happening every day. Sure,
• 5:46
  Speaker 3: how many chefs cook under those circumstances where a tomato
• 5:49
  Speaker 3: can just roll right off the counter and you know,
• 5:52
  Speaker 3: and I could just you know, one time I had
• 5:55
  Speaker 3: a captain.
• 5:56
  Speaker 1: He just goes full heel on a sale.
• 5:58
  Speaker 3: I mean raise the sails and the whole boat goes
• 6:01
  Speaker 3: yeah right, and so almost knocked down there. I had
• 6:05
  Speaker 3: multiple cakes in the oven. It was super important that
• 6:07
  Speaker 3: these cakes baked. And yeah, all the cakes fell on
• 6:11
  Speaker 3: the bottom of the oven. The whole fire alarm system
• 6:14
  Speaker 3: went off, right, It was a big problem. And so
• 6:17
  Speaker 3: these kinds of little variables are nothing that any other
• 6:22
  Speaker 3: chef has to deal with, and so it just makes you,
• 6:25
  Speaker 3: i would say, stronger, just a better chef. And and
• 6:29
  Speaker 3: these these big crossings, that's what's really gonna show you
• 6:33
  Speaker 3: your weaknesses.
• 6:35
  Speaker 2: Yeah, I think I made well I'm not even a
• 6:37
  Speaker 2: don't even just consider myself a cook, but I made
• 6:40
  Speaker 2: a lot of burritos. So because it was like the
• 6:42
  Speaker 2: one it's like the way you didn't have to clean
• 6:44
  Speaker 2: a plate because you just like drop it. Yeah, So yeah,
• 6:47
  Speaker 2: we found it was interesting. I found myself strapped to
• 6:51
  Speaker 2: the stove a lot of times because of the sea state.
• 6:54
  Speaker 1: Yeah. In fact, there's such a thing as straps. Yeah,
• 6:58
  Speaker 1: for the chef, that's what I did you go ahead
• 7:00
  Speaker 1: and hook yourself in on both sides. Totally can't. You
• 7:03
  Speaker 1: can't fall out.
• 7:04
  Speaker 2: It was the only thing that I could find that
• 7:05
  Speaker 2: would work when we were really in heavy sea stam
• 7:08
  Speaker 2: was you got to just kind of strap yourself to.
• 7:10
  Speaker 3: The crossing or any major crossing that's let's say more
• 7:14
  Speaker 3: than two weeks at sea. There's also a huge translation
• 7:18
  Speaker 3: between that experience and going out in an overlanding environment.
• 7:23
  Speaker 1: In two weeks. Yeah, you're on your own devices. You
• 7:26
  Speaker 1: are out there. There's no calling the coast guard.
• 7:29
  Speaker 3: No, when you're one thousand miles off shore, the coast
• 7:32
  Speaker 3: guard says, good luck. They might come get you, but yeah,
• 7:36
  Speaker 3: the odds of them getting there in time, no, probably
• 7:39
  Speaker 3: not going to happen.
• 7:39
  Speaker 2: Yeah, once you're out of about that one hundred and
• 7:41
  Speaker 2: eighty two hundred miles from the shore in the middle
• 7:44
  Speaker 2: of the Pacific. I remember one point we were a
• 7:46
  Speaker 2: thousand miles from land in any direction and sixteen thousand
• 7:49
  Speaker 2: feet of water underneath us ahaps. We were becalmed and
• 7:53
  Speaker 2: just became a giant swimming pool, which was nice.
• 7:55
  Speaker 1: We needed that too. You got to jump into the water,
• 7:57
  Speaker 1: so nice.
• 7:58
  Speaker 2: So that was great talking about that translation between this.
• 8:02
  Speaker 2: You know, fifteen years you spent on the ocean to overlanding.
• 8:06
  Speaker 2: What have you drawn with you? What skills did you
• 8:09
  Speaker 2: learn on the boats that you found to be super
• 8:12
  Speaker 2: useful for land based travel?
• 8:14
  Speaker 3: You know, I think in my classes I like to
• 8:17
  Speaker 3: say that the best food I ever made was on
• 8:21
  Speaker 3: the dock. And what that means is, I can't make
• 8:25
  Speaker 3: the cake on the thirty degree heel out in the ocean.
• 8:28
  Speaker 3: I can't serve the kremberlay easily. I can't serve soups,
• 8:34
  Speaker 3: you know, I can't. There's a lot that I can't
• 8:36
  Speaker 3: do out on the ocean. And so as that would
• 8:39
  Speaker 3: translate to overlanding. Here we are off road.
• 8:42
  Speaker 1: Major. Let's say we're going up the Rubicon Trail and
• 8:46
  Speaker 1: you are going thirty degrees to thirty degrees all day? Yeah,
• 8:50
  Speaker 1: what do you think happens to all your gear?
• 8:53
  Speaker 3: And then it gets really interesting to me because we spend,
• 8:56
  Speaker 3: as you can see, countless dollars and effort to create
• 9:01
  Speaker 3: the perfect rig, and yet no one's thinking about the
• 9:05
  Speaker 3: food that you're bringing.
• 9:07
  Speaker 1: We're still just kind of sticking to our old ways.
• 9:09
  Speaker 3: We're not really cooking anything special, And yet We have
• 9:13
  Speaker 3: every imaginable piece of technology to have a proper meal
• 9:18
  Speaker 3: out anywhere. The lesson learned answer your question is, after
• 9:22
  Speaker 3: all that time at sea, the best food I made
• 9:26
  Speaker 3: was on the dock. It's your dock, docks probably your home,
• 9:30
  Speaker 3: and you're going out for a weekend. You're going out
• 9:32
  Speaker 3: for maybe a week max. Okay, So if the dock
• 9:36
  Speaker 3: was your home, all you need to do is prep
• 9:39
  Speaker 3: those vegetables prior to leave in the house. Why would
• 9:42
  Speaker 3: I bring five big, round VOLUMEUS peppers when I could
• 9:47
  Speaker 3: have removed the tops that were excess, removed the seeds
• 9:50
  Speaker 3: that I was going to throw away, and go ahead
• 9:53
  Speaker 3: and slice them up and put them in a ziplock bag,
• 9:55
  Speaker 3: roll it up like a T shirt in your backpack.
• 9:57
  Speaker 1: Yeah, get them ready to go, and get them ready
• 9:59
  Speaker 1: to go. Yeah.
• 10:00
  Speaker 2: And as they say, I mean an army marches on
• 10:03
  Speaker 2: its stomach. And I think that most of us can
• 10:05
  Speaker 2: tolerate a few days of poorly prepared or packaged foods.
• 10:09
  Speaker 2: But you know, I remember when we crossed Antarctica. You
• 10:13
  Speaker 2: just you can only eat that stuff for so long
• 10:15
  Speaker 2: before you physically start to deteriorate from it. And this
• 10:18
  Speaker 2: amount of sodium in those backpacking meals, and that was
• 10:22
  Speaker 2: the biggest lesson for us, is you've got to cook
• 10:25
  Speaker 2: food that gives you that sense of home, maybe that
• 10:28
  Speaker 2: sense of place that you talk about. So, what are
• 10:30
  Speaker 2: some of your favorite meals to cook that give you
• 10:33
  Speaker 2: that kind of sense of home and that heartiness and
• 10:36
  Speaker 2: that it brings a smile to people's faces?
• 10:38
  Speaker 1: You know.
• 10:39
  Speaker 3: I tend to lean on country cooking, okay, you know,
• 10:42
  Speaker 3: just that kind of chuck wagon style. It's just we
• 10:46
  Speaker 3: created those recipes as Americans based on this Western culture
• 10:50
  Speaker 3: that we're so fascinated with. And I'm fascinated by the
• 10:54
  Speaker 3: fact that we fed ourselves organically across the country, you know,
• 10:59
  Speaker 3: and it's just so cool to me. And so a
• 11:02
  Speaker 3: chicken fried steak with some country styled mashed potatoes and
• 11:06
  Speaker 3: just some really good corn casserole or corn bread or
• 11:10
  Speaker 3: I don't know. I just I love the idea of
• 11:12
  Speaker 3: cooking with coals and cast iron and just that old
• 11:15
  Speaker 3: school Western style, the chuck wagon.
• 11:19
  Speaker 2: If someone was to buy one piece of cast iron
• 11:22
  Speaker 2: cookwar because they're heavy, you're only going to bring one,
• 11:25
  Speaker 2: what would you suggest that they consider?
• 11:28
  Speaker 1: Yeah, you know, that's a great question.
• 11:29
  Speaker 3: Actually, I think the go to would be a Dutch oven.
• 11:33
  Speaker 1: Like an eight inch, ten inch, twelve inch What would
• 11:35
  Speaker 1: you suggest? It really comes down to I don't care.
• 11:37
  Speaker 3: See, I don't carry a Dutch oven because it's so humbersome.
• 11:41
  Speaker 3: They're heavy, they're heavy, and they're huge. But it is
• 11:44
  Speaker 3: the ultimate cast iron. If you know, if you're going
• 11:47
  Speaker 3: out for weeks, I would want it right. If I'm
• 11:50
  Speaker 3: going out and I know that this weekend I'm making fajitas, Yeah,
• 11:54
  Speaker 3: and I'm.
• 11:54
  Speaker 1: Not going to bring my Dutch of it.
• 11:56
  Speaker 3: I'm going to bring the appropriate pan, right, I'm going
• 11:58
  Speaker 3: to prior proper prepation. Yeah, sure, with being at the house,
• 12:02
  Speaker 3: having my gear and just bringing what I need for
• 12:05
  Speaker 3: the recipe at hand. And that's the getting ready at
• 12:09
  Speaker 3: the dock element, right, I know my recipes, I brought
• 12:13
  Speaker 3: the right food, I prepped it all down, I've got
• 12:16
  Speaker 3: the proper cast iron.
• 12:17
  Speaker 1: Let's go and only bring what you need.
• 12:20
  Speaker 2: It looks like you've got a Ford Super Duty with
• 12:23
  Speaker 2: a four world camper on a tray bed. What is
• 12:27
  Speaker 2: that the first vehicle that you've built or is that
• 12:29
  Speaker 2: kind of an evolution of learning along the way.
• 12:32
  Speaker 1: Yeah?
• 12:32
  Speaker 3: Actually, as I mentioned earlier, being on boats. I went
• 12:36
  Speaker 3: through a series of different vans eventually quickly four by
• 12:40
  Speaker 3: four van, And it got to the point once I
• 12:43
  Speaker 3: moved to Oregon, got the cabin. You know, it's just
• 12:46
  Speaker 3: I realized I need something tougher. Yeah, I need something
• 12:49
  Speaker 3: a little bit more capable.
• 12:51
  Speaker 1: It's not uncommon for me.
• 12:52
  Speaker 3: To have to cut up a four foot diameter redwood
• 12:57
  Speaker 3: to get down the trail and winch it out of
• 12:59
  Speaker 3: thea and you know, in the snow.
• 13:02
  Speaker 1: Sure, that kind of stuff happens.
• 13:03
  Speaker 3: And you know, I just couldn't imagine ever having done
• 13:05
  Speaker 3: that with one of my vans. So to answer your question,
• 13:08
  Speaker 3: the build is the evolution of me leaving a van.
• 13:12
  Speaker 2: What about your truck have you found to be the
• 13:15
  Speaker 2: most effective, Like, if you were to look at the
• 13:17
  Speaker 2: maybe your top three or four things that you really
• 13:20
  Speaker 2: love about your vehicle that you could share with the audience,
• 13:22
  Speaker 2: what's been those learnings those takeaways?
• 13:25
  Speaker 3: I think, for one, I think there's a misconception that
• 13:28
  Speaker 3: a full sized truck can't get the job done, you know,
• 13:31
  Speaker 3: down the trail. Sure, admittedly there are occasions where I
• 13:35
  Speaker 3: have to do through three points four points turn sure
• 13:38
  Speaker 3: to make it happen.
• 13:39
  Speaker 1: But you know, I'll take a four point turn to
• 13:41
  Speaker 1: have comfort most of the time.
• 13:43
  Speaker 3: Yeah, and I have dogs, So that whole back section
• 13:47
  Speaker 3: of my extended cab is dog devoted, you know, and
• 13:51
  Speaker 3: they've got the palace back there, and it just makes
• 13:53
  Speaker 3: me feel happy knowing that they're happy and talking.
• 13:56
  Speaker 2: About dogs because so many Overlanders love them. How did
• 14:00
  Speaker 2: you decide to travel with dogs? And how is that
• 14:03
  Speaker 2: working for you? What little tips can you give for
• 14:05
  Speaker 2: having dogs in a four wheel camper?
• 14:07
  Speaker 1: Right?
• 14:07
  Speaker 3: Well, what's interesting is I didn't I didn't actually ask
• 14:10
  Speaker 3: for my dog. I had no intentions of getting a dog,
• 14:14
  Speaker 3: not even going that down that road. And as I
• 14:17
  Speaker 3: was driving through West Texas. You ever been through West Texas,
• 14:21
  Speaker 3: There's not much there, not a whole lot there.
• 14:23
  Speaker 1: I was.
• 14:24
  Speaker 3: I was driving through, and I pulled over to alleviate myself.
• 14:27
  Speaker 3: And as I was getting ready to leave, I hear
• 14:30
  Speaker 3: the scratching, proper scratching on my door and I look
• 14:33
  Speaker 3: out the window and it's my current dog.
• 14:35
  Speaker 1: Oh wow, it's text you know, and maybe he found you, Yeah,
• 14:39
  Speaker 1: found me.
• 14:40
  Speaker 3: And so this connection that I have with texts finding
• 14:43
  Speaker 3: him in Texas that day, it was a pretty rare circumstance,
• 14:48
  Speaker 3: and it definitely changed my life because it wasn't long
• 14:51
  Speaker 3: after that that I realized I wanted land. You know
• 14:54
  Speaker 3: that that was never even a consideration for me. I
• 14:56
  Speaker 3: could have happily been a nomad the rest of my life.
• 14:59
  Speaker 3: But I think the was actually kind of a tipping form, like, Okay,
• 15:02
  Speaker 3: maybe maybe you are getting a little older, maybe you
• 15:05
  Speaker 3: do want something a little more stable, And then here
• 15:09
  Speaker 3: comes the cabin.
• 15:11
  Speaker 1: And a special thanks to Nimble Vehicles for supporting this
• 15:15
  Speaker 1: week's podcast. Nimble Vehicles has been the leading manufacturer of
• 15:21
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• 15:27
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  Speaker 1: off the grid for extended periods of time. To find
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  Speaker 1: out more information, visit Nimble Vehicles dot com online, or
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  Speaker 1: you can email info at Nimble vehicles dot com for
• 16:09
  Speaker 1: more information. Thanks again, Nimble for the first time maybe
• 16:14
  Speaker 1: in your travels now you had this companion that was
• 16:17
  Speaker 1: always there and he relied on you completely, and then
• 16:21
  Speaker 1: ultimately we rely on our dogs completely too.
• 16:23
  Speaker 3: So having him on the travels has just been a godsend.
• 16:28
  Speaker 3: I couldn't imagine doing any of the things I do
• 16:30
  Speaker 3: without him.
• 16:31
  Speaker 2: Yeah, yeah, yeah, that's It's such an ancient relationship humans
• 16:36
  Speaker 2: and dogs.
• 16:36
  Speaker 1: Fascinating. That's really cool. Yeah.
• 16:39
  Speaker 2: So, in all of your travels around the world, what
• 16:42
  Speaker 2: was some of your most favorite ports of call or
• 16:46
  Speaker 2: destinations that you've been to, and what were some of
• 16:49
  Speaker 2: the things you learned from that.
• 16:51
  Speaker 3: I have been pretty much all the way around multiple
• 16:54
  Speaker 3: times and fifty six countries to day, Fiji Islands probably
• 17:01
  Speaker 3: my favorite.
• 17:02
  Speaker 1: You like that, I could go back, Okay, I've got
• 17:04
  Speaker 1: my list.
• 17:05
  Speaker 3: Then, my first boat job was up in Alaska, and
• 17:10
  Speaker 3: so there's a nostalgic sort of just heart and soul
• 17:14
  Speaker 3: somewhere in there. I'm probably going to send my rig
• 17:18
  Speaker 3: up to Alaska. I'm thinking maybe next year or the
• 17:21
  Speaker 3: year after. But I just miss it to death. I mean,
• 17:23
  Speaker 3: I just I'll never forget the just how big that
• 17:26
  Speaker 3: place is and how small it makes you feel.
• 17:29
  Speaker 2: And the ocean gets pretty rowdy. I like pretty rowdy.
• 17:33
  Speaker 2: I like a good rowdy ocean bearing sea will get
• 17:36
  Speaker 2: it'll get your man out of you.
• 17:38
  Speaker 3: But I'll tell you what, just the lifestyle and the
• 17:42
  Speaker 3: people are some of the nicest people I've ever met.
• 17:44
  Speaker 3: The way they eat and the way they feed themselves
• 17:46
  Speaker 3: is something to behold, something that we don't understand as Americans,
• 17:50
  Speaker 3: and we probably never will had we understood it. It
• 17:54
  Speaker 3: was probably in the early nineteen hundreds or some in
• 17:57
  Speaker 3: the eighteen hundreds, but when we developed microves that that
• 18:01
  Speaker 3: all went away.
• 18:02
  Speaker 2: So this is a personal question. Then what did you
• 18:05
  Speaker 2: find about how the Fijians ate that was so appealing
• 18:09
  Speaker 2: to you.
• 18:10
  Speaker 3: It's the fact that there's wild chicken running down the
• 18:14
  Speaker 3: road and they don't own No one owns it.
• 18:16
  Speaker 1: Got it.
• 18:17
  Speaker 3: Someone's going to kill it, Someone's going to roast that
• 18:20
  Speaker 3: thing up for dinner. But there's going to be more,
• 18:22
  Speaker 3: you know, we continue to be more. Yeah, in this
• 18:25
  Speaker 3: island lifestyle, it's just sort of it's always there. There's
• 18:28
  Speaker 3: there seems to be community where I remember my my
• 18:32
  Speaker 3: my captain was looking for cigarettes and he couldn't find it.
• 18:35
  Speaker 3: He's like, how are gonna get a cigarette? The locals
• 18:38
  Speaker 3: grew tobacco and they come up and they're like here.
• 18:41
  Speaker 3: They hand him this like five foot tobacco leaf, all
• 18:44
  Speaker 3: perfectly dried out, like just take this and make whatever
• 18:47
  Speaker 3: you want. And it's like in those moments, you're like, oh, okay,
• 18:50
  Speaker 3: you just grow it, just make whatever you want and
• 18:53
  Speaker 3: it'll do right. And so I had also met a
• 18:57
  Speaker 3: Fijian guy that I say Fijian, I'm being a generic.
• 19:01
  Speaker 3: There's many micro islands out there. The actual area was
• 19:05
  Speaker 3: called the Kingsman Reef Okay and it's a small micro
• 19:08
  Speaker 3: cluster of islands between Hawaii and and so on this
• 19:12
  Speaker 3: transit we were in Hawaii, We're going to Fiji. Right
• 19:15
  Speaker 3: about halfway there's this just cluster of perfect surf spots.
• 19:19
  Speaker 3: And we ended up running into bad weather for a
• 19:23
  Speaker 3: couple of weeks for sure at that spot.
• 19:25
  Speaker 1: And so I got to know some of these locals
• 19:27
  Speaker 1: really well.
• 19:27
  Speaker 3: And you know, they come up in this hand carved
• 19:30
  Speaker 3: out canoe to a ten million dollar super yacht, and uh,
• 19:35
  Speaker 3: you know canoes filled up with coconuts and bananas, and
• 19:39
  Speaker 3: they're like, what can we get from you? And I
• 19:43
  Speaker 3: think in those moments you you kind of have like
• 19:45
  Speaker 3: a you know, you kind of realize, I'm out here
• 19:49
  Speaker 3: on this on this very privileged situation. Sure, and this
• 19:53
  Speaker 3: guy's out here barely surviving.
• 19:56
  Speaker 1: Yeah, you know, he's very thin, he's probably in his
• 19:59
  Speaker 1: early eighties and he's canoeing coconuts in his early eighties.
• 20:05
  Speaker 1: You know. Just Okay, Anyway.
• 20:08
  Speaker 3: It was pretty It's pretty fascinating to see how people
• 20:10
  Speaker 3: can actually get by and how much we've forgotten, you know,
• 20:15
  Speaker 3: and I really appreciate that. If there's anything that I
• 20:17
  Speaker 3: learned from it all, it's to to not forget about that,
• 20:20
  Speaker 3: you know. So I like this lifestyle because it's simple
• 20:24
  Speaker 3: and you can still kind of live off the land,
• 20:26
  Speaker 3: and as a chef, I can go place to place,
• 20:28
  Speaker 3: grab forage, fish on, feel like I'm as Fijian, feel
• 20:33
  Speaker 3: like I'm as Fijian as possible.
• 20:35
  Speaker 2: Well, and it'll hopefully get you to eighty where you
• 20:38
  Speaker 2: can still where you can still row a new out.
• 20:41
  Speaker 3: So those guys I remember asking that guy was like
• 20:45
  Speaker 3: he I mean, he's eighty and he's got a six
• 20:47
  Speaker 3: pack to just ripped, you know, And I'm looking at
• 20:50
  Speaker 3: this guy and like he ended up inviting us out
• 20:52
  Speaker 3: for kava and dinner and super nice guy.
• 20:55
  Speaker 1: But I asked him, I said, what do you always?
• 20:57
  Speaker 1: What do you eat? He says, eat fish and coconuts.
• 20:59
  Speaker 1: Eat fish and coconut for eighty years. Look at the guy.
• 21:02
  Speaker 1: I mean, it's case in point there you go.
• 21:05
  Speaker 2: Yeah, I get away from the packaged food and they
• 21:07
  Speaker 2: added sugars.
• 21:08
  Speaker 1: Yeah, exactly. You got to.
• 21:09
  Speaker 3: Remind yourself and we don't travel enough. You're just doing
• 21:12
  Speaker 3: yourself a disservice because you're not remembering how well most
• 21:17
  Speaker 3: people are with virtually nothing.
• 21:20
  Speaker 2: When you look back on all of this diverse experience
• 21:23
  Speaker 2: that you've had, what do you think has changed most
• 21:26
  Speaker 2: about you as a result of that? Like, how do
• 21:29
  Speaker 2: you feel inside about yourself after all that?
• 21:32
  Speaker 3: It's pretty interesting because you know, vacations are ruined forever
• 21:36
  Speaker 3: because of working on the yachts. Right, let's just say that.
• 21:39
  Speaker 3: I mean, where's my ten million dollar yacht in my
• 21:41
  Speaker 3: private chef and my jet ski?
• 21:43
  Speaker 1: You know, how am I going to do it? So?
• 21:44
  Speaker 3: But at that same token, there's this having learned how
• 21:49
  Speaker 3: happy the Fijians were in this example, sure, and how
• 21:52
  Speaker 3: they had literally nothing in this example.
• 21:55
  Speaker 1: And so you quickly learned that this billionaire who's.
• 22:00
  Speaker 3: Not the happiest guy on the planet, compared to the
• 22:04
  Speaker 3: Dirk poor person, who is the happiest person on the planet.
• 22:08
  Speaker 1: It's just right there in front of you. There's there's
• 22:10
  Speaker 1: no science involved here, it's just cultural and it's right
• 22:14
  Speaker 1: there in front of us, and we choose not to
• 22:17
  Speaker 1: recognize it anymore, I think, but I'm thankful that I
• 22:20
  Speaker 1: was able to see that right in front of me.
• 22:22
  Speaker 1: I mean, ten million dollar, eighty year old man.
• 22:25
  Speaker 3: With coconuts, smile on his face, six back, careless rock
• 22:30
  Speaker 3: anything in life.
• 22:31
  Speaker 2: And that's pretty universal around the world. You can be
• 22:34
  Speaker 2: in the in the most remote part of Africa. You
• 22:37
  Speaker 2: come into a little village and the kids are smiling
• 22:40
  Speaker 2: and they're playing, and they're there the adults too.
• 22:42
  Speaker 1: Yeah, that's right, so the adults.
• 22:45
  Speaker 3: Yeah, And of course that's a bit of a general
• 22:47
  Speaker 3: those there are places where things are tough, real tough,
• 22:50
  Speaker 3: and Chicago is one of them, Detroit is one of them. Yeah,
• 22:54
  Speaker 3: it just blows my mind. We're getting a little political now.
• 22:56
  Speaker 1: Sorry, well, but that's Paul.
• 22:59
  Speaker 2: It are part of travel because we learn in our
• 23:03
  Speaker 2: journeys that that people are generally good and governments are
• 23:08
  Speaker 2: generally screwed up. And there's some version of that that
• 23:11
  Speaker 2: exists pretty much anywhere in the world. You know, maybe
• 23:14
  Speaker 2: places like Norway being an exception, but there's very few
• 23:17
  Speaker 2: places in the world where you don't hear people actively
• 23:21
  Speaker 2: complain about the governments that they're living living under. So
• 23:25
  Speaker 2: it is part of travel, and it's important to know
• 23:27
  Speaker 2: that going back to it.
• 23:28
  Speaker 3: All leads back to travel because has you had that understanding,
• 23:31
  Speaker 3: you would have you would have never even considered the
• 23:33
  Speaker 3: other option.
• 23:34
  Speaker 1: Yep, just right out the bat. Oh I get that.
• 23:36
  Speaker 1: I get why they're doing that, but we don't because
• 23:38
  Speaker 1: we don't travel.
• 23:40
  Speaker 2: Yeah, and we've got to get away from our day
• 23:42
  Speaker 2: to day and our own locked in beliefs. See how
• 23:46
  Speaker 2: someone else lives different, maybe with another set of beliefs,
• 23:49
  Speaker 2: and you realize, like a coconuts chicken.
• 23:52
  Speaker 1: Yeah, bring it back to the simple stuff. Yeah for sure.
• 23:55
  Speaker 1: See those happy people and you want to be them?
• 23:58
  Speaker 1: Yeah yeah.
• 23:59
  Speaker 2: And how is that help form your day to day?
• 24:02
  Speaker 2: Do you bring some of those practices with you now
• 24:04
  Speaker 2: every day?
• 24:05
  Speaker 1: Absolutely so?
• 24:06
  Speaker 3: I think at the end of the day, if I
• 24:08
  Speaker 3: learned anything is that I have no desire to have
• 24:10
  Speaker 3: the ten million dollar yacht, you know. I want to
• 24:12
  Speaker 3: be the guy with the coconuts, you know, And so
• 24:15
  Speaker 3: I'm trying to live my life that way. Just what
• 24:18
  Speaker 3: do I need, what's going to get me through? What
• 24:21
  Speaker 3: is what is not of excess, you know. And I
• 24:24
  Speaker 3: also teach this in all my classes, is just bring
• 24:27
  Speaker 3: what you need. Don't think you need all this extra stuff.
• 24:30
  Speaker 3: And I recently went out of this off topic, but
• 24:33
  Speaker 3: I recently went out to Mexico's and sisters down there
• 24:37
  Speaker 3: and camped out for a couple of weeks, and I
• 24:40
  Speaker 3: had a family come up to families actually to my campsite.
• 24:44
  Speaker 3: They pulled out every imaginable cooking device on the planet.
• 24:50
  Speaker 3: It was unbelievable. And while I was really impressed, and
• 24:54
  Speaker 3: I'm thinking as a chef, I'm like, God, I would
• 24:56
  Speaker 3: love to have all this stuff, at the same time,
• 24:58
  Speaker 3: I'm thinking, you schlept all this stuff out to here,
• 25:01
  Speaker 3: Like what are you doing? So you know, it's really
• 25:04
  Speaker 3: interesting to me. And that's why I developed my knife kit.
• 25:06
  Speaker 3: For one thing is it's just you know, up until now,
• 25:09
  Speaker 3: We've been taking full sized knives, wrapping them up in cardboard,
• 25:11
  Speaker 3: banging them around and tupperware bins and yeah, it's just
• 25:15
  Speaker 3: you need to only have the things that you need.
• 25:18
  Speaker 1: And in this case, I put together a kid.
• 25:20
  Speaker 3: It's just the chef's knife, the filet knife, the cutting board,
• 25:23
  Speaker 3: the peeler, just the few things that I need as
• 25:26
  Speaker 3: a professional chef to do my job. Yeah, put them
• 25:30
  Speaker 3: in a tiny little kid. Do the same with everything
• 25:32
  Speaker 3: you own. And that goes back to talking about how
• 25:34
  Speaker 3: we own everything to go off roading, but not to
• 25:38
  Speaker 3: feed ourselves. You know, these little simple things that are
• 25:42
  Speaker 3: going to help. And even the knowledge of how to pack,
• 25:45
  Speaker 3: how to stow, the things that you do before you
• 25:47
  Speaker 3: leave the dock. Yeah, sure, before you leave the house
• 25:50
  Speaker 3: or pull out of the garage. What are you going
• 25:52
  Speaker 3: to do to make it right?
• 25:54
  Speaker 2: And then understanding what food doesn't require refrigeration, like eggs
• 25:57
  Speaker 2: can go for weeks without being in the fridge.
• 26:00
  Speaker 1: Mind blowing. How many people have mayonnaise in.
• 26:02
  Speaker 3: The fridge and ketchup and cider vinegar, and yeah, just
• 26:07
  Speaker 3: things that don't belong in the fridge. And here we
• 26:09
  Speaker 3: are with a five square foot cubic dometic fridge whatever
• 26:14
  Speaker 3: it is, and we're we're filling it up with things
• 26:17
  Speaker 3: that don't need to be refrigerated.
• 26:18
  Speaker 1: That's right, mind blowing to me.
• 26:20
  Speaker 2: Most drinks, you know, you just keep them stored in
• 26:22
  Speaker 2: the vehicle, and then you know the drinks you're going
• 26:25
  Speaker 2: to use for the next day or two, and that's
• 26:26
  Speaker 2: what you put in there, and then they'll get cold
• 26:29
  Speaker 2: and you'll pull them out and they'll be great, and
• 26:30
  Speaker 2: you don't.
• 26:31
  Speaker 1: Have to have them all in there on that same ticket,
• 26:33
  Speaker 1: you know, going I always translate back to the boats,
• 26:35
  Speaker 1: because again it's just they're parallel. Sure, cooking on a boat,
• 26:39
  Speaker 1: cooking on a rig.
• 26:40
  Speaker 3: The food I buy for a two week excursion, let's
• 26:43
  Speaker 3: say the first week is really nice.
• 26:45
  Speaker 1: Yeah, what happens that second.
• 26:47
  Speaker 2: Week we ate a lot of freeze dried sausages and
• 26:50
  Speaker 2: stuff on that boat. You start getting really desk Yeah, totally,
• 26:53
  Speaker 2: and you get no more fresh food after.
• 26:54
  Speaker 1: A couple of weeks.
• 26:55
  Speaker 3: Had you had a little more forethought with say, bringing
• 26:57
  Speaker 3: a butternut squash, yeah, sure, it'll last for two months
• 27:00
  Speaker 3: in the desert under the sun with no shade. That's
• 27:03
  Speaker 3: a good you know of advice, and go bad. There's
• 27:05
  Speaker 3: so many ingredients like that that just don't go bad. Sure, potatoes,
• 27:09
  Speaker 3: you know it'll last for weeks, so you know, don't
• 27:12
  Speaker 3: feel like you can you're limited to these.
• 27:15
  Speaker 1: Packaged ingredients, you know. Now that's smart. Just bring what
• 27:18
  Speaker 1: you want, you know, be smart about it, but also
• 27:21
  Speaker 1: break down the produce prior to leaving the house. Yeah,
• 27:24
  Speaker 1: it'll save you so much space, assuming you're not going
• 27:27
  Speaker 1: to be out for more than a few days, which again,
• 27:30
  Speaker 1: most people don't go out for more than a week
• 27:32
  Speaker 1: in warrior style, that's true.
• 27:34
  Speaker 3: Yeah, just streaking from experience, you know. I see them
• 27:37
  Speaker 3: out there on the weekends. Yeah, I'm the one out
• 27:39
  Speaker 3: there all week.
• 27:42
  Speaker 2: You're looking forward to a shower. Yeah, no, it's to Monday,
• 27:46
  Speaker 2: you know. And there was one thing that we had
• 27:49
  Speaker 2: on the boat. We we would make fresh bread, and
• 27:52
  Speaker 2: like whenever that came out of the oven man with
• 27:55
  Speaker 2: some butter, it was like it just changed your whole day.
• 27:57
  Speaker 1: That and coffee. Like if you I it was pretty
• 27:59
  Speaker 1: amazing having fresh bread.
• 28:02
  Speaker 3: I love to teach people to cook because it blows
• 28:04
  Speaker 3: my mind how few people know how to make fresh bread.
• 28:06
  Speaker 1: Sure, how many ingredients are there's not much three Yeah, there's.
• 28:11
  Speaker 3: Three ingredients, none of which need to be refrigerated. Yeah,
• 28:16
  Speaker 3: we can pack those ingredients in our trucks and make
• 28:19
  Speaker 3: ourselves fresh bread.
• 28:21
  Speaker 1: Yeah, and never even turn on the refrigerator. Yeah. You know,
• 28:25
  Speaker 1: how do you make fresh bread when you're out overlanding?
• 28:27
  Speaker 1: That's a great question. So I like ziploc bags.
• 28:31
  Speaker 3: Okay, So again back to the I haven't left the
• 28:34
  Speaker 3: house yet. Let's go ahead and get a bag of
• 28:37
  Speaker 3: yeast and flour and water doing its thing.
• 28:40
  Speaker 1: Okay.
• 28:41
  Speaker 3: Right, you're basically making a sour dough starter okay, Right,
• 28:44
  Speaker 3: and we're gonna go ahead and bring that bag of bubbly, yeasty,
• 28:48
  Speaker 3: messy goodness out to the campsite, right, and to that
• 28:52
  Speaker 3: we're going to add more flour and start working it in. Okay,
• 28:55
  Speaker 3: get a little more water, start working it in. That's
• 28:58
  Speaker 3: going to turn into bread once you've it proof.
• 29:00
  Speaker 1: Okay.
• 29:01
  Speaker 3: So with that Dutch oven that you brought, let's take
• 29:04
  Speaker 3: that piece of.
• 29:04
  Speaker 1: Dough, coat it in flour, put it in the Dutch oven. Right.
• 29:09
  Speaker 3: Let that rest at room temperature for a couple hours,
• 29:11
  Speaker 3: and it's just kind of huge, nice, big air bubbles.
• 29:14
  Speaker 1: Okay. Now you're gonna take your coals. You're gonna put
• 29:17
  Speaker 1: them on the lid.
• 29:18
  Speaker 3: You're gonna set that down on top of a relatively
• 29:20
  Speaker 3: cool fire and bake that for forty minutes until you
• 29:24
  Speaker 3: have golden brown, fresh bread.
• 29:26
  Speaker 1: Oh man, that sound good, guys. And the beautiful part
• 29:31
  Speaker 1: of it is, yeah, you never turned on your fridge. Yeah,
• 29:34
  Speaker 1: and you used very little water and it's going to
• 29:36
  Speaker 1: feed you all day.
• 29:37
  Speaker 2: Yeah, and then you come out hot and anything better
• 29:41
  Speaker 2: than fresh bread, that's amazing.
• 29:43
  Speaker 3: And when you can actually get really creative with your
• 29:45
  Speaker 3: breads and you're basically making for kacas at that point,
• 29:47
  Speaker 3: sure you have a sheet pan, you're making for kachas.
• 29:51
  Speaker 3: Let's say now I have jars of sun dried tomatoes
• 29:54
  Speaker 3: or jars of capers, or let's say we have fresh
• 29:57
  Speaker 3: herbs or cheese is feda armisan. All that stuff can
• 30:02
  Speaker 3: build what's essentially a walking pizza. Yeah, you know, and
• 30:05
  Speaker 3: it's going to fill you up. There's vegetables on a
• 30:07
  Speaker 3: cherry tomatoes. Use that to get rid of the stuff
• 30:10
  Speaker 3: that's going to go bad.
• 30:11
  Speaker 1: Yeah.
• 30:11
  Speaker 3: And that's one thing that I wanted to mention was
• 30:14
  Speaker 3: that second week of being out there. That first week
• 30:18
  Speaker 3: of food was amazing, but that second week, you're running
• 30:20
  Speaker 3: on the dregs, right, and how are you going to
• 30:22
  Speaker 3: make that work?
• 30:23
  Speaker 1: Well?
• 30:23
  Speaker 3: Right, That's what makes you a chef. That's what makes
• 30:25
  Speaker 3: every recipe that was ever born was the dregs. Yeah, sure,
• 30:30
  Speaker 3: chef looking in the fridge, going how am I going
• 30:33
  Speaker 3: to pull this off?
• 30:34
  Speaker 1: Yeah? And suddenly a recipe is born. Yeah, Oh, that's brilliant.
• 30:39
  Speaker 2: One of the questions that we love to ask is
• 30:41
  Speaker 2: someone that's getting new to travel, maybe new to sailing,
• 30:45
  Speaker 2: maybe new to overlanding. What's kind of the few pieces
• 30:49
  Speaker 2: of advice that you would give them. They're they're looking
• 30:51
  Speaker 2: for someone who's been around the world, what would you
• 30:54
  Speaker 2: tell them?
• 30:55
  Speaker 1: Pack lightly? Because you don't know what you want yet.
• 30:58
  Speaker 3: Yeah, you know, the more you go and you you're
• 31:02
  Speaker 3: gonna you're gonna find after trip after trip.
• 31:06
  Speaker 1: I didn't like that there, and I don't like the
• 31:07
  Speaker 1: way this is located.
• 31:08
  Speaker 3: And I didn't even need that at all. Why I
• 31:11
  Speaker 3: might lugging this thing around. If there's one thing that
• 31:14
  Speaker 3: I did for too long was pack lightly. I mean
• 31:18
  Speaker 3: really like, I got rid of everything. I owned nothing
• 31:22
  Speaker 3: for most of my life. It's not until last two
• 31:24
  Speaker 3: years I've started accumulating anything, sure at all.
• 31:28
  Speaker 1: Sure, I got my first bed at thirty five years old.
• 31:31
  Speaker 1: Nice job man, Thank you. I'm really proud of that.
• 31:34
  Speaker 3: And so you know, I think if if you had
• 31:36
  Speaker 3: any understanding of my background, you'd understand that I didn't
• 31:40
  Speaker 3: need much as a Phijien, if I could be as
• 31:43
  Speaker 3: Fijian as possible. I didn't share much and I still don't,
• 31:46
  Speaker 3: and I would recommend anyone that's getting into this don't
• 31:49
  Speaker 3: think you need to come out to Overland Expo and
• 31:51
  Speaker 3: buy everything under the sun.
• 31:54
  Speaker 1: You need to go overlanding. You need to go break
• 31:56
  Speaker 1: some stuff, figure out what your problems are and figure
• 31:59
  Speaker 1: out what it is that you want while you're out there.
• 32:02
  Speaker 1: If you don't know yet, you just don't. If you're
• 32:04
  Speaker 1: new with this.
• 32:05
  Speaker 2: Yeah, sure, oh that's that's wonderful advice. How do people
• 32:09
  Speaker 2: find out more about you? How do they find out
• 32:11
  Speaker 2: more about the knives that you talked about? Give the
• 32:14
  Speaker 2: audience some insights into how to connect with you. Absolutely so, it's.
• 32:18
  Speaker 3: Chef Adam Glick on virtually every social media channel. I've
• 32:22
  Speaker 3: got a nice website www dot Chefadamglick dot com. Basically,
• 32:27
  Speaker 3: if you just Google Adventure Chef or Google Adam Glick.
• 32:31
  Speaker 1: Okay, you could spend the rest of the day scrolling
• 32:34
  Speaker 1: scrolling through cool stuff, man, Well, not something in some
• 32:37
  Speaker 1: cases it's weird. That's part. That's part of life. It
• 32:42
  Speaker 1: should be. It should be all colors of it.
• 32:44
  Speaker 3: So, so we've got the Adventure Chef collection at mesermeister
• 32:47
  Speaker 3: dot com as well.
• 32:48
  Speaker 1: That's nice six piece folding kit. Okay, as well.
• 32:51
  Speaker 2: So the knives fold into themselves, correct, Yeah, that's Version Club.
• 32:55
  Speaker 1: Uh, we've got a kit where everything's essentially a pocket knife.
• 32:58
  Speaker 1: I'm an eagle scout, yeah, traveler or chef. It needed
• 33:01
  Speaker 1: to happen.
• 33:02
  Speaker 3: There's just not a good folding knife, kit, cutting board, peeler,
• 33:06
  Speaker 3: chef's knife, the lay knife, nice, jester. I mean, everything
• 33:09
  Speaker 3: that you could want to cook is in this kit.
• 33:11
  Speaker 1: Cool. In addition to that, we also offer the.
• 33:13
  Speaker 3: Overland Chef's Knife, which is a fixed blade, fold tang
• 33:16
  Speaker 3: knife and super premium knife.
• 33:18
  Speaker 1: Nice, but it does not fold.
• 33:20
  Speaker 2: Okay, Well, I appreciate your time man, thanks for spending
• 33:23
  Speaker 2: time with us today, and we appreciate you all listening,
• 33:26
  Speaker 2: and we'll talk to you next time.