Latest / The Overland Journal Podcast / Elevating Your Camp Cooking with Camp Yoshi’s Rashad Frazier

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Elevating Your Camp Cooking with Camp Yoshi’s Rashad Frazier · The Overland Journal Podcast

0:05
Speaker 1: Hello, and welcome to the Overland Journal podcast. I'm your host,
0:09
Speaker 1: Ashley Jordano, and today i am joined by camp Yoshi,
0:13
Speaker 1: co founder Camp Chef and author of the new cookbook
0:16
Speaker 1: Cookout Recipes and Tips for the Great Outdoors for Shad Frizzer.
0:20
Speaker 2: Thank you so much going.
0:21
Speaker 3: On, yay man, I'm hontor to be here. Man, really
0:26
Speaker 3: good it can reconnect with you guys.
0:28
Speaker 1: So happy to have you on the podcast. I'm also
0:31
Speaker 1: very stoked because in our Overland Journal issue Summer twenty
0:37
Speaker 1: twenty six you were ov chef profile and you have
0:40
Speaker 1: a recipe in there, and so this is perfect timing.
0:44
Speaker 3: Yes, yes, yes, yes. Since then a lot of things
0:47
Speaker 3: have happened, including this book launching, and so happy to
0:50
Speaker 3: dive into it all.
0:51
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2:03
Speaker 2: Thanks nidto excellent. Let's start from the beginning.
2:07
Speaker 1: So, for folks who aren't familiar with camp Yoshi, what
2:11
Speaker 1: is it and where did it come from?
2:14
Speaker 4: So?
2:14
Speaker 3: Camp Yoshi is a six year old outdoor outfitter guide company.
2:19
Speaker 3: My background is a chef. I was a New York
2:21
Speaker 3: City chef for quite some time and once COVID kind
2:23
Speaker 3: of happened, uh fell in lovel to outdoors Man, Pivoted
2:26
Speaker 3: outdoors are cooking for friends and family, and Kime with
2:30
Speaker 3: this crazy idea around guiding and hosting clients for trips
2:35
Speaker 3: to place state know they needed to go to and
2:37
Speaker 3: camp out it and experience. And so the thought was,
2:40
Speaker 3: even if you're not laying outdoorsy or a camp being
2:43
Speaker 3: type person, you do love to eat. You do love
2:46
Speaker 3: good vieues. So pairing those two together, we've done pretty
2:49
Speaker 3: well for ourselves over the past six years is hosting
2:51
Speaker 3: folks and amazing places and cooking amazing meals.
2:55
Speaker 1: It's been such a journey watching the growth from twenty
2:59
Speaker 1: twenty till now and just seeing more trips and different
3:03
Speaker 1: destinations and of course this new cookbook coming out.
3:06
Speaker 2: What a ride it's been.
3:08
Speaker 3: Yeah, it's been. It's been amazing, man. I mean, honestly,
3:11
Speaker 3: I never thought it would evolve into what it is today.
3:14
Speaker 3: I mean, I guess the initial launch of Campyo sheet
3:17
Speaker 3: was kind of is to buy time because I wanted
3:18
Speaker 3: to get back into the food business, and it's thinking
3:20
Speaker 3: that the state called COVID would be temporary, but it
3:22
Speaker 3: actually led to being one of the best pivots ever
3:26
Speaker 3: in my life. And I have zero regrets.
3:29
Speaker 1: Man. Yeah.
3:30
Speaker 3: At this point we do about three trips a year.
3:33
Speaker 3: We're primarily based here in Oregon, so the alber Desert
3:38
Speaker 3: Central Oregon, the ben region around here in Portland, but
3:43
Speaker 3: then we also branch out, you know, the Lacelle Mountains
3:48
Speaker 3: and the Utah or the Sanwa Mountains in Colorado. We're
3:52
Speaker 3: in Montana around Glacier National Park. We're heavily in Moab.
3:57
Speaker 3: I don't know. I feel like it's a lot of
3:59
Speaker 3: city folks that want to touch and we've been able
4:01
Speaker 3: to kind of position ourselves a brand that we offer
4:05
Speaker 3: more outdoor hospitality, software, landings for the newbie camper if
4:10
Speaker 3: you will, and it works well.
4:13
Speaker 1: I love that it's providing. From what I've seen, I
4:17
Speaker 1: can't wait to go on a trip one day when
4:19
Speaker 1: we're in an area where you are, but providing an
4:22
Speaker 1: opportunity for people like you said, who need that soft
4:27
Speaker 1: space or that sense of security to being outside and
4:32
Speaker 1: being at the of doors and maybe they haven't had
4:34
Speaker 1: that experience before or can do so in a safe space. Yeah.
4:39
Speaker 3: Absolutely, they get to just show up and show out.
4:41
Speaker 3: I mean all the gear, provisions, guides, vehicles, I mean, honestly,
4:46
Speaker 3: I'll get to bring to your clothes. That's how turnkey
4:49
Speaker 3: the productions are. And I think too Listen, there's levels
4:51
Speaker 3: of obviously getting outside and guide companies. I think for us,
4:54
Speaker 3: the gap we feel is more so that softer landing around.
4:58
Speaker 3: If you just want to show up, not think about anything.
5:00
Speaker 3: That's where we've done it.
5:02
Speaker 1: What have you heard back from clients in terms of
5:04
Speaker 1: what's been kind of the most impactful part of these trips?
5:10
Speaker 3: Ooh, there's so much, man. I feel like the feedback
5:13
Speaker 3: from our trips is it's always powerful.
5:16
Speaker 1: Man.
5:16
Speaker 3: I guess it gives us a lot more emotional drive
5:18
Speaker 3: and want to keep doing what we're doing. I would
5:20
Speaker 3: say the most common responses, I never knew I needed it,
5:24
Speaker 3: Like I never knew I needed that experience. I never
5:26
Speaker 3: knew that this would be so impactful. What else? I
5:29
Speaker 3: never knew the f mills. I never knew eating outside
5:31
Speaker 3: could be so glamorous and luxurious. Not luxurious, but more
5:35
Speaker 3: so like so where there are oftentimes questioning do I
5:37
Speaker 3: eat better outside with Cambyoshi or with or when I'm
5:40
Speaker 3: at home in my apartment, if you will. I think
5:42
Speaker 3: the community aspect is a big part of what we
5:44
Speaker 3: do as well. People always read around and just to
5:46
Speaker 3: folks come on our trips we have We've been very
5:48
Speaker 3: lucky to attract just good people across the board man,
5:52
Speaker 3: and I think even from not just to campus, even
5:54
Speaker 3: our guides and mentors, like, there's been so many amazing folks.
5:57
Speaker 3: So it kind of helped shape Campyoshi's ideology kind of
6:00
Speaker 3: how we show up the places we explore. It kind
6:03
Speaker 3: of helping us figure out what's the best spot. It
6:05
Speaker 3: really kind of chase the.
6:06
Speaker 1: Vibe amazing And obviously, as you've been mentioning, a big
6:11
Speaker 1: part of that is the food.
6:12
Speaker 2: How have you.
6:13
Speaker 1: Gone from moving into this role that isn't new for
6:17
Speaker 1: you anymore, but in twenty twenty coming into this and
6:20
Speaker 1: camping and cooking outdoors for other people.
6:24
Speaker 3: So I would say in twenty twenty, my ego was like,
6:27
Speaker 3: you got to make all these amazing technical mills, and
6:31
Speaker 3: you get humbled very quickly that you know, you can't
6:35
Speaker 3: bring a lot of gear on these spaces. You don't
6:36
Speaker 3: have a lot of time. There might be a fireband,
6:39
Speaker 3: there might be something that disrupts the schedule. So I
6:43
Speaker 3: think at this point, fast forwarding six years later, I've
6:46
Speaker 3: gotten more intentional with the mills. I've gotten more I've
6:49
Speaker 3: gotten smarter around making meals that really aligned for schedule
6:52
Speaker 3: and not beaten down our crew or exhausting our staff
6:55
Speaker 3: also too, I think the mills have now reflect kind
7:00
Speaker 3: of the journey of the trip, so kind of going
7:03
Speaker 3: into the trip, we're kind of giving you a little
7:04
Speaker 3: more experimental items, and then by like the last day,
7:07
Speaker 3: we're serving up like an amazing smash burger, you know,
7:10
Speaker 3: because I feel at that point your body is just
7:12
Speaker 3: kind of yearning something familiar and just something very just
7:16
Speaker 3: you know, you just want to just dive into it.
7:18
Speaker 3: So we always joke that the itinerary and the mills
7:22
Speaker 3: are built around like the reward for your work. So
7:24
Speaker 3: during the day quick fast, we don't do lunches. It's
7:27
Speaker 3: always like charcooteries, something very light. We just want to
7:30
Speaker 3: have the dish. We don't have the uh, the washing machine,
7:33
Speaker 3: dish washing crew to keep all that stuff clean. So
7:36
Speaker 3: typically breakfast and dinner the main event, and then lunch
7:39
Speaker 3: is always charcuterie beverages, something kind of quick in light
7:42
Speaker 3: to kind of keep you going, but it makes you
7:44
Speaker 3: really year up for that big, amazing dinner at the
7:46
Speaker 3: end of the day.
7:48
Speaker 2: Are there any favorites like recipes that you.
7:52
Speaker 1: Make time and time again that you just really enjoy
7:55
Speaker 1: or everyone compliments this is gonna.
7:59
Speaker 3: Sound so like not exciting, but breakfast tacos this tend
8:04
Speaker 3: to always smack. I mean, it's just one. The variations
8:09
Speaker 3: are always abundant, but it accommodies everyone's diet. We a
8:11
Speaker 3: lot of people have different dietary restrictions, and I think
8:14
Speaker 3: in the morning, man, we just want something very just heavy,
8:16
Speaker 3: but not like weight. You down a good taco. What
8:20
Speaker 3: a Friday ead goes a long way.
8:24
Speaker 2: Excellent.
8:25
Speaker 1: I like that because it's so simple, but not like
8:28
Speaker 1: you can add other things what you have.
8:30
Speaker 3: Yeah, it's so simple also too, Like you know, where
8:34
Speaker 3: we're camping at, where we're exploring, there's not a whole
8:37
Speaker 3: foods out there. You're not getting a lot a variety
8:38
Speaker 3: of ingredients and whatnot, you know, so working with what
8:42
Speaker 3: you have a lot of these local markets and stores
8:45
Speaker 3: tends to kind of dictate the menu oftentimes, and so
8:49
Speaker 3: you know, I would love to do more, but I
8:51
Speaker 3: think it's kind of been fun to use what's available
8:53
Speaker 3: and make it the most creative item out of that.
8:57
Speaker 1: Yeah, I was wondering how much do you prep ahead
8:59
Speaker 1: of time for the trips and stock up back at
9:02
Speaker 1: base camp or base before you head out?
9:06
Speaker 3: So I would say prepping food is probably ninety percent
9:10
Speaker 3: of our entire menu. I would advise anyone getting into
9:13
Speaker 3: this business or cooking for friends and family for a
9:16
Speaker 3: camping trip, if it's just you or maybe one other person,
9:19
Speaker 3: go out there and have some fun, get crazy. But
9:22
Speaker 3: cooking for a group, there's just too many variables.
9:24
Speaker 1: Man.
9:25
Speaker 3: So having things where you can just pull out of
9:28
Speaker 3: the medic refrigerator and just go at it and cook
9:31
Speaker 3: it quickly and like rehydrate it, re reheat it. It's
9:34
Speaker 3: always a nice little play to kind of have. I mean,
9:36
Speaker 3: even now it's like chef in year six, I tend
9:40
Speaker 3: to have more like in the event of emergency, break glass,
9:44
Speaker 3: make this dish. You know, it could be a bull
9:46
Speaker 3: of knese. It could be some type of soup or stew.
9:51
Speaker 3: It's been pre made. All of these requires is to
9:53
Speaker 3: be reheated up. I've definitely been the guy trying to
9:56
Speaker 3: make something from scratch out there, buying a whole chicken
10:00
Speaker 3: spatch cocking it than trying to grill it. It's just
10:04
Speaker 3: in your mind you think it's gonna go a certainly
10:06
Speaker 3: have a way with things. It's always come up. You
10:08
Speaker 3: know what I'm saying a camper, you know, are hungry now,
10:12
Speaker 3: or car breaks down, or there's a fireband, or you know,
10:16
Speaker 3: the wind's blowing so hard you can't even get enough
10:18
Speaker 3: of a flame and heat to tap into the actual grill.
10:21
Speaker 3: So I'm always, I will always try to flex and
10:26
Speaker 3: every mill we do. But I'm also very wise now
10:28
Speaker 3: that as much as you can prepare a home, the better.
10:32
Speaker 2: Nice and do.
10:33
Speaker 1: Your meals for the clients also are sort of similar
10:38
Speaker 1: if you go with your family or do you have
10:40
Speaker 1: a different kind of menu. Are you more casual or
10:44
Speaker 1: you want more on the fly on a trip with
10:46
Speaker 1: your friends or family.
10:48
Speaker 3: So I have kids, man, they they're kids, so they
10:52
Speaker 3: want the basic things, man, peeb and jays, some chicken fingers.
10:55
Speaker 3: I'll hook those up as far as from scratch. But
10:58
Speaker 3: I don't get as creative as I do with clients
11:00
Speaker 3: with my kids. My kids are pretty much like dead.
11:03
Speaker 3: That's cool. And then you get some duck comfeet and refrigerator,
11:05
Speaker 3: but can I just have a taco? Like seriously, man,
11:09
Speaker 3: So it's kind of humbling. It's very humbling, but at
11:11
Speaker 3: the same time, as like, your families don't really see
11:13
Speaker 3: you the same way. As your clients might do sometimes.
11:16
Speaker 2: For sure, for sure.
11:18
Speaker 1: So I have a question for you. So, traveling around
11:20
Speaker 1: you always find the ubiquitous onion, tomato, cucumber, pepper. I
11:26
Speaker 1: feel like I've been able to find those ingredients almost
11:29
Speaker 1: anywhere and maybe throw some cabbage in there. What are
11:33
Speaker 1: some ways to use those ingredients multiple ways and multiple recipes?
11:40
Speaker 3: Yeah, well, I think off jump, you could do some
11:43
Speaker 3: type of like stir fry or just something super simple
11:47
Speaker 3: sanwich ooh that on like some really really good like
11:51
Speaker 3: brioche bread, or like a loaf that's been grilled to
11:54
Speaker 3: be nicely, like layering around that you do almond in
11:56
Speaker 3: the mornings, never for tata do have fun there? Or
11:59
Speaker 3: just charcooter? You mean, those are all items that go
12:02
Speaker 3: really well for just little bites, not the onion, but
12:04
Speaker 3: more so the peppers and whatnot. But to your point, though,
12:07
Speaker 3: I love ingredients to have three, four or five uses,
12:10
Speaker 3: like I think for getting the most bandwidth and runway
12:13
Speaker 3: out of cooking on trips is you want to have
12:16
Speaker 3: multiple multiple uses out of one thing per se. And
12:19
Speaker 3: so to your original question, yeah, man, stir fries go
12:22
Speaker 3: a long way. I love a good sandwich, man, like
12:24
Speaker 3: I'll go out there with a love of bread, like
12:27
Speaker 3: a really good Dnse level of bread. It's freshly made,
12:29
Speaker 3: and I'll grill it off and butter it up and
12:32
Speaker 3: then maybe salty off the vegetables and topping around that
12:35
Speaker 3: kind of a kind of an open face kind of
12:36
Speaker 3: sandwich if you will, what else you know? I would
12:38
Speaker 3: stay away from stews. I feel like stews take so
12:41
Speaker 3: much time to cooks. Oftentimes you want quick fast, you know,
12:45
Speaker 3: you don't want long, long drawn items. One my personal
12:49
Speaker 3: philosophy is how do you have more time sitting down
12:53
Speaker 3: and joining your beer, Like that's the goal of being
12:55
Speaker 3: out here. It's not to be slaving cooking over a
12:58
Speaker 3: kitchen the entire time. Wrong, Like you get points for cooking,
13:03
Speaker 3: she don't get any extra bonus points for making boring
13:07
Speaker 3: cooking the hearts hard things. You know, I'm saying, prepping ingredients,
13:10
Speaker 3: chopping up vegetables. Do that at home, man. But like
13:13
Speaker 3: you said, if you only have access to those items,
13:16
Speaker 3: definitely go stir fry Omelets love a good breakfast toast
13:19
Speaker 3: with just an open face sandwich, throw a Frida egg
13:21
Speaker 3: on top, keep it simple.
13:24
Speaker 1: I love those and I like the way that you're
13:27
Speaker 1: you got so lit up when you're.
13:29
Speaker 2: Talking about that was so fun. I could see the
13:32
Speaker 2: creative wheels turning.
13:33
Speaker 1: And those were great tips because I'm like, oh, another
13:36
Speaker 1: salad that's kind of like a Greek salad but a
13:39
Speaker 1: little different, you know. So yeah, I'll definitely take those
13:44
Speaker 1: with me as I travel.
13:47
Speaker 3: Salads don't travel well for cooking.
13:49
Speaker 1: Man.
13:49
Speaker 3: I feel like, well, salad could, but I don't know. Man,
13:53
Speaker 3: you want hardy, you want hearty things that if the
13:56
Speaker 3: refrigerator a cooler breaks down, if something goes left, they
13:59
Speaker 3: can kind of hold their wait for the next day
14:01
Speaker 3: or half until you get ice or some type of
14:03
Speaker 3: chill environment. So it's a little tip there.
14:07
Speaker 2: Yeah, I love that.
14:09
Speaker 1: And to that point, do you have some favorite cooking
14:12
Speaker 1: gear camp cooking gear?
14:15
Speaker 3: Oh? Absolutely so. Lately I've been really big on my
14:20
Speaker 3: hand wash station with the kids with campers. I can't
14:25
Speaker 3: remember the name of the product, but it's the demetic
14:28
Speaker 3: dispenser you've seen me before, the jug with the little tap,
14:34
Speaker 3: the little tap button, whatever, the top. I don't know.
14:38
Speaker 3: There's something psychologically powerful about having ability to wash your
14:42
Speaker 3: hands a camp you know, And I think most of
14:45
Speaker 3: our clientele women in eighty percent. It's kind of cool
14:49
Speaker 3: to be able to have like obviously have the camp
14:50
Speaker 3: restroom per se, but having a hand washed station it
14:53
Speaker 3: just kind of reiterates like we're not savages, Like here's
14:57
Speaker 3: nice little little treats and make you feel more cozy, comfortable.
15:00
Speaker 1: Man.
15:00
Speaker 3: So that was some good soap. That's been a really
15:02
Speaker 3: good play for us lately, especially with having so many
15:05
Speaker 3: campers on our trips, it gets a little weird having
15:07
Speaker 3: multiple hands dip into the charcot re tray. So washing
15:10
Speaker 3: your hands before it is kind of extensive signal that oh, Okay,
15:14
Speaker 3: we're doing this together and I don't feel nasty or
15:16
Speaker 3: I'm being that, you know, disrespectful camper, just kind of
15:19
Speaker 3: just digging into all the food. What else? I love
15:25
Speaker 3: my Oh I gotta get no shouts to do metic Man,
15:30
Speaker 3: they're coolers. My CFX fifty five, I run a seventy
15:35
Speaker 3: five and a ninety five keeps a beer hole. We
15:37
Speaker 3: keep food frozen for those multi day trips. But yeah,
15:42
Speaker 3: my dimetic CFX is one of my go tos. We
15:45
Speaker 3: typically run three of those. And my off road truck.
15:48
Speaker 3: We have a truck called Jenkins is a built out
15:50
Speaker 3: van keeps everything kind of cool with the beer and
15:53
Speaker 3: the provisions. My Apron's been a really big fan lately.
15:56
Speaker 3: From the friends of our Earth Studies, we got an
15:59
Speaker 3: Apron for the whole crew, so it's kind of cool
16:01
Speaker 3: to see us all in uniform. When it comes to
16:03
Speaker 3: mill service, laste, I'm gonna give an oodated like chef Life.
16:09
Speaker 3: I don't really recommend plastic in any place in these spaces,
16:12
Speaker 3: but shout out to core containers, cork containers to prep food,
16:19
Speaker 3: stored away sauces, stews, you know, garlic conefee just all
16:28
Speaker 3: the things that makes my pantry really pop is the
16:31
Speaker 3: core container system and whether it be the full court
16:33
Speaker 3: half court, I have those all day every day. When
16:35
Speaker 3: it comes to gear, it's not really a typical overlanding
16:38
Speaker 3: camping tool you would see in the store, but from
16:41
Speaker 3: the chef lands, it'd be a cool little hat to
16:43
Speaker 3: kind of integrate into what you're doing as far as
16:45
Speaker 3: host seeing, camping and cooking for yourself.
16:48
Speaker 2: Nice.
16:49
Speaker 1: I remember so we were speaking, supposed to have been
16:51
Speaker 1: a couple of years ago. Uh, when I was in
16:54
Speaker 1: Morocco and we were doing the OV Chef profile and
16:57
Speaker 1: you're talking about crocs and you're like, these are not glamorous,
17:00
Speaker 1: but the crocs are amazing for being a camp chef
17:04
Speaker 1: at your feet all day.
17:06
Speaker 3: M No, crocs are such a great little footwear flex.
17:10
Speaker 3: I mean the reality is, and there was so many
17:12
Speaker 3: different slide options for just letting your dogs breathe. Folks
17:16
Speaker 3: on with your dogs, house your feet, but let your
17:17
Speaker 3: feet breed. Man Like, obviously you're working, but you should
17:20
Speaker 3: be able to also feel full little resort energy as well,
17:24
Speaker 3: you know, like you know, between you going from service
17:28
Speaker 3: to sitting down and join the camp fire, leting your
17:29
Speaker 3: feet kind of slide out. It's a nice little play,
17:33
Speaker 3: you know. And also too, I mean listen, getting in
17:35
Speaker 3: and out of a tent, you know, not bringing dirt
17:37
Speaker 3: into the tent. It's a much easier play to kind
17:39
Speaker 3: of pull off some crocs versus putting on some sneakers
17:42
Speaker 3: and tying them.
17:43
Speaker 2: I love that. That was a fun one. I remember,
17:47
Speaker 2: Yeah you were saying that. I'm like, that's great.
17:52
Speaker 3: Yeah, I love my crocs, man, Yeah, that's one of
17:54
Speaker 3: my I got a croc collaboration with a brand called
17:57
Speaker 3: Up actually is a designer and in's Lady Dembri. But
18:00
Speaker 3: he's a collaboration with Crocs. They've been on for a while,
18:03
Speaker 3: but they're like, why go to show? I got like
18:04
Speaker 3: a few colorways.
18:06
Speaker 1: Amazing. So do you have a camp chef vehicle setup?
18:10
Speaker 1: You were talking about the van? I feel like I
18:12
Speaker 1: saw did I see a riv Yeah?
18:15
Speaker 3: So our main system is Jenkins. He is a for
18:21
Speaker 3: all will drive two fifty transa van. He has a
18:28
Speaker 3: white foundation, but we wrapped him in black so he
18:30
Speaker 3: looks really tactical. Gave him like a three years lift kit.
18:34
Speaker 3: He's mom around and you know Ko Two's it looks
18:38
Speaker 3: really aggressive, man, But we like it that way. We
18:40
Speaker 3: don't have any logos. It's like, you know, we were
18:44
Speaker 3: the FEDS or we're just like, you know, a production crew.
18:47
Speaker 3: You don't know, you don't know, you don't know went
18:49
Speaker 3: inside the van. We booked it out to do to
18:51
Speaker 3: really just have power to keep all the refrigerators kind
18:55
Speaker 3: of going and you know, get the karaoke machine pop
18:59
Speaker 3: when we need to beefed up the alternator to kind
19:01
Speaker 3: of give it more power, to kind of top off
19:02
Speaker 3: the batteries and solar panel top. Very simple, but very intentional,
19:07
Speaker 3: built around it getting dirty, it being abused, but also
19:11
Speaker 3: handling all the weight of the provisions nice.
19:16
Speaker 1: Yeah, I imagine cooking for that many people, you'll need
19:19
Speaker 1: quite a bit of power obviously, and room for gear
19:24
Speaker 1: and things like that. Is this the first built out
19:26
Speaker 1: that you've done for these trips or have you had
19:28
Speaker 1: other vehicles in the past.
19:31
Speaker 3: This was the first build out. We had a land
19:33
Speaker 3: Cruiser eighty series that we were also inerating into the trips.
19:37
Speaker 3: I think the problem with that though, is that we
19:39
Speaker 3: needed more reliability and we didn't really put the energy
19:42
Speaker 3: into that truck to make it the most sustainable, probably
19:47
Speaker 3: rigged to kind of keep that many trips going all
19:49
Speaker 3: the time. So right now Jinkins is probably the main tool.
19:53
Speaker 3: And then also I kind of started chocking the sauce Man.
19:57
Speaker 3: Ribban's been a big, big, big, big favor for us
20:00
Speaker 3: in terms of just I don't know, for our trips. Man,
20:02
Speaker 3: especially living on an organ in the beginning, was kind
20:04
Speaker 3: of hard to kind of we even with rivne into
20:06
Speaker 3: our trips, but with all the power banks, sorry, all
20:09
Speaker 3: the power stations to charge the ev it's been a
20:12
Speaker 3: much better play. And also too, you just can't you can't,
20:17
Speaker 3: you can't get away in the fact that it's basically
20:19
Speaker 3: an iPhone and a power power bank, Like you can
20:21
Speaker 3: plug anything into that truck and everything just kind of works.
20:24
Speaker 3: And so it's been kind of cool to have that
20:26
Speaker 3: as far as our little go to truck for you know,
20:29
Speaker 3: also giving a beer cole but also doing scouting for
20:31
Speaker 3: our trips around here in an organ hosting folks, uh,
20:36
Speaker 3: I mean most folks who know anything about obviously car
20:38
Speaker 3: camping and overlanding spend a lot of time on the
20:40
Speaker 3: highway trying to get to the trailhead. It's pretty cool
20:42
Speaker 3: to be able to be able to be in a
20:44
Speaker 3: in a car that quiet and that fast to this
20:46
Speaker 3: mob and I'm not suggesting you speed, but to be
20:49
Speaker 3: able to mob to the trail head, get there comfortably
20:53
Speaker 3: with heated seats, and not feel like he just came.
20:55
Speaker 1: Out of a.
20:57
Speaker 3: Wash machine riding in a truck for three, four or
21:01
Speaker 3: five hours. I love my eighty series, man, but it
21:05
Speaker 3: definitely comes with its vibrations.
21:08
Speaker 1: Yeah, it does the vibrations. Good vibrations. Maybe not so
21:13
Speaker 1: much all the time, good vibrations.
21:16
Speaker 3: Yeah. But you know what though, I mean, I think
21:19
Speaker 3: the romance of adventure and the romance of suffering, the
21:22
Speaker 3: romance of just what we do. It's a part of
21:25
Speaker 3: the beauty of it all, right, Like that's what makes
21:28
Speaker 3: the more mechanical analog systems just really really beautiful, you know.
21:33
Speaker 1: Agreed, Yeah, agreed. What are some of the most memorable
21:38
Speaker 1: trips you've been on? And it could be with kamp Yoshi,
21:41
Speaker 1: could be with family or friends, could be anything.
21:46
Speaker 3: We had a men's trip in the backcountry of Utah
21:50
Speaker 3: with Sinuway Xavier Man years ago, and I think prior
21:56
Speaker 3: to that we were just mostly seen around Low app proper,
21:58
Speaker 3: but with sin really pushed it out to the his
22:02
Speaker 3: side of canyon country, getting pretty close to the Utah border.
22:05
Speaker 3: Exploring areas was like, you know, Valley of the Gods
22:08
Speaker 3: and a bunch of other gems. But that, to me,
22:11
Speaker 3: it was spectacular. Man. It was two crews. It was
22:15
Speaker 3: with the campers and sun Guide, and then we had
22:17
Speaker 3: another guy go ahead of us and kind of locked
22:18
Speaker 3: down the swepts campsites, having everything kind of just ready
22:21
Speaker 3: to go. Stage ten threw up. That was one of
22:24
Speaker 3: my probably most favorite experiences. I would say next will
22:28
Speaker 3: probably be our first trip ever with Camboh's when we
22:30
Speaker 3: didn't really know what we were doing. We didn't really
22:32
Speaker 3: have any plan around what it was. We were naive,
22:34
Speaker 3: but we were curious in our curiosity outweighed our fears
22:39
Speaker 3: and we went out to eastern Oregon, man to the
22:42
Speaker 3: Alba Desert and that was pretty magical. We drove from Portland.
22:46
Speaker 3: It was a long push, but I think to see
22:49
Speaker 3: the glee and the wonder and just the joy out
22:51
Speaker 3: of all those folks who joined that trip, it made us.
22:54
Speaker 3: It gave us the confidence that this was something that
22:58
Speaker 3: we really could build upon. And so, I mean, there's
23:01
Speaker 3: so many trips man. I feel like at this point
23:02
Speaker 3: in six years, we would easily have done over five
23:06
Speaker 3: hundred trips between day experiences, mult high day, all the
23:10
Speaker 3: different campers, thousands of folks. Like, it's been a really
23:13
Speaker 3: powerful thing. We didn't realize it to be such such
23:16
Speaker 3: a such an important, valuable offering. But yeah, that's probably
23:21
Speaker 3: my favorite two of all time in terms of just
23:24
Speaker 3: the space we were in mentally and also what it
23:26
Speaker 3: meant for our just progression.
23:28
Speaker 1: Hm hmm.
23:30
Speaker 2: What did you eat?
23:32
Speaker 3: Oh? Easy? A lot of curries, a lot of stews
23:36
Speaker 3: for that first trip. One of the that's when the
23:40
Speaker 3: breakfastos got introduced. What did we eat. We drink a
23:44
Speaker 3: lot of whiskey. I'd probably say we consume a lot
23:47
Speaker 3: of our carbs via via beverage. But yeah, I would
23:52
Speaker 3: say breakfast scos were obviously a big hit. A lot
23:54
Speaker 3: of curries I did just really good short rib and
23:58
Speaker 3: this cure o sauce with pickle red onions is a
24:02
Speaker 3: condiment over some heirloom grits. That was a very impactful
24:06
Speaker 3: edition in terms of just a response abound, like how
24:08
Speaker 3: the hell did you make this? Like why are we
24:10
Speaker 3: eating braided short ribs? There's tenders you can imagine around
24:15
Speaker 3: the campfire with blue grits from South Carolina and it's
24:20
Speaker 3: the best mill ever. Those always slapped. What else I
24:26
Speaker 3: feecking lost? We cooked so much, man, I feel like
24:29
Speaker 3: always a good one. Some trout trout burgers, so obviously
24:34
Speaker 3: living in Oregon, fish around here in the waterways tend
24:38
Speaker 3: to yield a lot of amazing fish options. I said trout.
24:42
Speaker 3: What I mean to say is king salmon. Got some
24:44
Speaker 3: amazing king salmon from this region, brought it with us
24:47
Speaker 3: on the trip, and the King Salmon burgers just on
24:49
Speaker 3: a brioche bun little bit IOLI led us tomato, some pickles.
24:56
Speaker 3: Come on, man, come on, come on.
25:00
Speaker 2: Should do a food to be so hungry?
25:05
Speaker 3: But that's the power of the trip. Stuff Like I
25:08
Speaker 3: guess the value proposition can't Yoshi wants to deliver is
25:13
Speaker 3: do I eat better out here in middle of nowhere
25:16
Speaker 3: or at my house? And I think if we can
25:19
Speaker 3: make that lean more towards what we're cooking for you,
25:23
Speaker 3: and that the memory you're having at your cubicle weeks
25:25
Speaker 3: later thinking about that, you're like, damn that pants, Your
25:29
Speaker 3: chicken was so good. Our job is done. We've done
25:32
Speaker 3: our job. I've delivered on what it's been asked of us,
25:34
Speaker 3: even though camping is our medium. I think at the
25:36
Speaker 3: end of the day, we're just a really amazing restaurant
25:38
Speaker 3: that happens to have no brick and mortar.
25:42
Speaker 1: Tell me more about where this love for food and
25:46
Speaker 1: food preparation and serving others came from. Was this something
25:49
Speaker 1: that was within you early on, or did you have
25:52
Speaker 1: some specific experiences growing up.
25:57
Speaker 3: No, I wasn't really a big food as a kid.
26:00
Speaker 3: We're in college. It wasn't talking with in New York City.
26:03
Speaker 3: He was working a job where I was broke as hell.
26:06
Speaker 3: I was a banker, man, it was just was struggling
26:08
Speaker 3: to kind of make ends meet, but was also trying
26:11
Speaker 3: to date and impressed my lady was and my wife,
26:16
Speaker 3: I think going through the trials and ears of trying
26:18
Speaker 3: to obviously make her feel special led to me really
26:22
Speaker 3: falling in love with cooking. You know, obviously, living in
26:26
Speaker 3: New York City is very expensive, but there's a lot
26:29
Speaker 3: of amazing diverse food options and that sohol in that city, man.
26:32
Speaker 3: So you know, living in her harror, living in Brooklyn,
26:35
Speaker 3: you just kind of immerse yourself to all different markets
26:37
Speaker 3: and butcheries and just food ways, man. And so it
26:41
Speaker 3: was cool to kind of discover that while also trying
26:43
Speaker 3: to impress her. She'll probably tell you in the beginning,
26:47
Speaker 3: I burned a lot of mills. I couldn't even boil water, man,
26:50
Speaker 3: Like I was that bad. But kind of stuck with it,
26:53
Speaker 3: and you know, this kind of fell deeper in love
26:56
Speaker 3: with it, man. But yeah, it was all passion and
26:59
Speaker 3: trying to impress a lady. And obviously eventually now I
27:01
Speaker 3: kind of evolved in what it is. But yeah, my
27:03
Speaker 3: cooking prowess was YouTube videos, you know, Boone Appetite magazine,
27:09
Speaker 3: working in a few restaurants here and there. They kind
27:12
Speaker 3: of get my feet wet and making mistakes, getting yelled
27:14
Speaker 3: at all the above.
27:19
Speaker 1: And where does your food inspiration come from today?
27:23
Speaker 2: Has it changed? Yeah?
27:25
Speaker 3: Yeah, I would see my food inspiration comes from my
27:28
Speaker 3: background from North Carolina. So the South Southern cooking is
27:32
Speaker 3: obviously about It's a big part of who I am.
27:35
Speaker 3: Most people associate South of just frying food, but actually
27:38
Speaker 3: I would beg into difference. There's a lot of fresh ingredients,
27:41
Speaker 3: a lot of vegetables, a lot of kitchen gardens. You know,
27:43
Speaker 3: a lot of folks have modest backgrounds, man, So you
27:46
Speaker 3: know you go in siagarty store to meet market or
27:48
Speaker 3: to a produce spot to get stuff is not always
27:51
Speaker 3: very common for a lot of folks. A lot of
27:52
Speaker 3: people grew their own produce, especially with my grandmother. So
27:55
Speaker 3: that was a lot of my training kind of just
27:59
Speaker 3: introductions how I kind of see the world and food.
28:01
Speaker 3: But I would also say like a lot of just
28:04
Speaker 3: global flavors as well, man, like living in DC, going
28:06
Speaker 3: to school there, living in New York City. It is
28:08
Speaker 3: a melting part of the world. And so by default,
28:11
Speaker 3: what's ending in cooking the African day to ask for
28:15
Speaker 3: the Asian to ask for all these things kind of
28:17
Speaker 3: become a part of your decision making. It comes to
28:19
Speaker 3: like shopping in a grocery store. You know you're you're
28:22
Speaker 3: not just committing to one aisle. You know you're getting
28:24
Speaker 3: the best version of what you want to make that day,
28:26
Speaker 3: and your curiosity kind of just dictates how I cook.
28:29
Speaker 3: So I would say I'm a non genre based chef.
28:32
Speaker 3: I cook more based on feel. Living in Prolong, Oregon
28:35
Speaker 3: is definitely open up my palate a lot more to
28:37
Speaker 3: just more Asian options. Man, Like the food out are
28:40
Speaker 3: so good like and not just like at the top
28:44
Speaker 3: of the tier. Like the spirit gets really detailed as
28:47
Speaker 3: far as regional cooking and nuanced cooking when it comes
28:51
Speaker 3: to certain areas and certain a country. So I feel
28:54
Speaker 3: like that that allows for a lot more inspiration and
28:59
Speaker 3: just context to kind of dive deeper into the rabbit
29:01
Speaker 3: hole around cooking.
29:03
Speaker 2: Amazing.
29:04
Speaker 1: I'm wondering, when you're scouting these trips or or attending
29:08
Speaker 1: them leading them, what kind of food surprises have you
29:11
Speaker 1: encountered along the way?
29:13
Speaker 3: Ooh, I would say the price of food in some
29:20
Speaker 3: of these places you can get really expensive, which is
29:24
Speaker 3: always which which is why I'm always a big advocate
29:26
Speaker 3: for like prepping as much as you can at home.
29:30
Speaker 3: I would say certain regions obviously have their own food ways.
29:39
Speaker 3: I've kind of I've kind of become a bit of
29:41
Speaker 3: a snob when it comes to like honey. It's kind
29:43
Speaker 3: of cool different go different places and kind of find
29:45
Speaker 3: like their honey options for that area. Like we were
29:47
Speaker 3: up in Callus Spill a while ago for a project
29:49
Speaker 3: and I was like, Dan, there's so many honey options
29:51
Speaker 3: up here. Obviously summertime, you know, the bees are being
29:55
Speaker 3: and uh, a lot of fresh honey is becoming kind
29:57
Speaker 3: of becoming a part of the food ways there. Obviously.
30:01
Speaker 3: Living in Oregon, the food waight heres are amazing. The
30:04
Speaker 3: fishing is just so strong and abundant. I kept saying
30:07
Speaker 3: trout earlier, but trout salmon, you can't really go wrong
30:11
Speaker 3: with that where else. Man, Let's talk about Bajaj. I
30:21
Speaker 3: think the best of vach I ever had is in Baja.
30:25
Speaker 3: We were in a beach camp and got brought by
30:26
Speaker 3: a yellowfin tuna and just started on the spot breaking
30:29
Speaker 3: it down for us. I was like, Okay, we gotta
30:30
Speaker 3: do with this.
30:30
Speaker 4: Make a talk.
30:31
Speaker 3: He said nah Man, a little lime juice, you know,
30:34
Speaker 3: some red onions, some cilantro, you know, let's have some
30:38
Speaker 3: fun with it. So I think it's cool to kind
30:41
Speaker 3: of go to different spots and just listen to locals
30:44
Speaker 3: and kind of see what their recommendations are. I think
30:47
Speaker 3: oftentimes we think about scouting and these strips based on
30:50
Speaker 3: getting intel on the best camp sites, where to kind
30:54
Speaker 3: of go for excursions of or hikes. Oftentimes I found
30:58
Speaker 3: myself trying to find out who are the makers and suppliers,
31:02
Speaker 3: is in the best food in the area, and seeing
31:04
Speaker 3: if you can kind of get that to tap into
31:05
Speaker 3: the trip, you know, whether it be baking bread, whether
31:08
Speaker 3: it be like you know, tacos or tia totillas, if
31:13
Speaker 3: our indigenous brothers and sisters and access to certain things
31:15
Speaker 3: and whatnot, like, how do you kind of tap into
31:17
Speaker 3: that to kind of add more literally flavor to the
31:20
Speaker 3: experience and also have stories and kind of share with
31:22
Speaker 3: the campers.
31:23
Speaker 4: Not a week goes by that someone doesn't reach out
31:26
Speaker 4: to ask how they can help support the podcast. We
31:30
Speaker 4: are supported entirely by the Overland Journal, the magazine. So
31:36
Speaker 4: when you become a subscriber to the Overland Journal print magazine.
31:39
Speaker 4: You get this beautiful book that comes in five times
31:42
Speaker 4: a year. It also gives you access to our digital archive,
31:46
Speaker 4: and it's well over one hundred pages of gorgeous images
31:49
Speaker 4: and detailed testing and adventures from around the globe. So
31:53
Speaker 4: if you go to Overland Journal dot com and you
31:56
Speaker 4: subscribe to the magazine, use the code Overland Podcast and
32:00
Speaker 4: that'll get you twenty percent off. It's only available to
32:03
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32:06
Speaker 4: then you help us to maintain that independent, employee owned
32:11
Speaker 4: journalism that we have been famous for, so it allows
32:14
Speaker 4: us to conduct those tests without any advertorial Another way
32:19
Speaker 4: you can help out to I produced a book last
32:22
Speaker 4: year with Simon and Schuster called Overlanding one oh one.
32:24
Speaker 4: You can find it on Amazon or Barnes and Noble
32:27
Speaker 4: or even your local bookstore, and that encompasses my decades
32:31
Speaker 4: of travel around the world, all my mistakes and failures,
32:34
Speaker 4: and the lessons that I've learned in traveling around the globe.
32:38
Speaker 4: Many of those that you hear on the podcast have
32:41
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32:44
Speaker 4: beautiful imagery, So you can find that at your local bookstore.
32:48
Speaker 4: Overlanding one on one and thank you all for listening
32:51
Speaker 4: and for supporting us so much throughout these years.
32:56
Speaker 2: Yeah, I love that. How do you usually do that,
32:58
Speaker 2: do you?
32:59
Speaker 1: I guess in let's say Baha as an example, you
33:02
Speaker 1: would find that man who's selling you the fish and
33:05
Speaker 1: he's an expert on that, and ask him where he's
33:07
Speaker 1: sourcing his ingredients from.
33:10
Speaker 3: Yeah, I would say just I think the best part
33:13
Speaker 3: of Cambiyoshi and Arts team is that we're all extroverts
33:17
Speaker 3: and gregarious. We've never met a stranger, you know, we
33:19
Speaker 3: just asked questions, man. I mean, I think most folks
33:22
Speaker 3: generally just want to break bread. We get people in. Oftentimes,
33:25
Speaker 3: if you're in a place that feels kind of foreign
33:27
Speaker 3: or remote, you oftentimes have more in common with a
33:30
Speaker 3: person around that area than you do different and so
33:33
Speaker 3: just straking up conversations, acting those types of questions. I
33:37
Speaker 3: think folks are always usually happy to share intel like
33:40
Speaker 3: that in any way we can kind of support the
33:42
Speaker 3: area too. I mean it's kind of cool to kind
33:43
Speaker 3: of put money into the artisans and the makers and
33:45
Speaker 3: the hunters and the you know, just the folks who
33:49
Speaker 3: are kind of just finding these food ways. And supplying
33:51
Speaker 3: them if we're lucky. Sometimes it's good to kind of
33:54
Speaker 3: get to certain spots where certain things are in season
33:57
Speaker 3: around produce and certain proteins. But yeah, I think I
34:00
Speaker 3: think the same way any of us want to do
34:02
Speaker 3: your due diligence to plan for a trip, ask questions.
34:06
Speaker 3: I mean, when y're one too, it was always about
34:08
Speaker 3: calling out, calling the DLA managers to kind of find
34:10
Speaker 3: out what's going on out there, any firebands you think
34:12
Speaker 3: you should be worried about, any concerns. And I think
34:15
Speaker 3: befriending of those folks led to us meeting other good
34:18
Speaker 3: people who just kind of shared more intel. And so
34:21
Speaker 3: now oftentimes you know, we'll pick up some moonshine. I
34:25
Speaker 3: won't I won't say the location in the place because
34:27
Speaker 3: it's legal, but like we'll pick up just little I
34:31
Speaker 3: don't know, bonus points and bonus supply items that were
34:34
Speaker 3: not really on the menu for camp but now they
34:36
Speaker 3: are because folks just want to support the brand and
34:39
Speaker 3: to me that philosophy and approach can show up. And
34:42
Speaker 3: where are you at, Kashstan? Where are you right now?
34:47
Speaker 2: Ye, Kyrgyzstan.
34:49
Speaker 3: Yeah, the Kurgis stand. So whether you're in kourgage stand
34:51
Speaker 3: or Baja or I don't know, Eastern Oregon. I think
34:56
Speaker 3: the philosophy in just the principle round just being a
35:01
Speaker 3: good human tends to open up some doors and some
35:03
Speaker 3: favors around where you might, you know, get some good
35:07
Speaker 3: moonshine or intel on some good fish.
35:10
Speaker 1: You know.
35:10
Speaker 3: So I don't think our plan actually changes where we go.
35:14
Speaker 3: I think we just kind of use the same energy,
35:15
Speaker 3: and luckily for us it turns into good will and
35:19
Speaker 3: good favors.
35:21
Speaker 1: I really love that motto. It's like, be a good human,
35:24
Speaker 1: it willly do to moonshine, Oh.
35:26
Speaker 3: For sure, man, I mean listen, I think i'd feel
35:31
Speaker 3: a great bumper sticker, be a good but yeah, I
35:36
Speaker 3: mean even shouts out your thing. I think there's something
35:37
Speaker 3: always out there as far as pot of gold. So
35:40
Speaker 3: but yeah, we I mean listen, and I love what
35:42
Speaker 3: I do. I love what we do an amazing maybe
35:45
Speaker 3: to kind of do what we do, we can't be oshi.
35:46
Speaker 3: I had no idea this world existed in terms of
35:48
Speaker 3: just the access to spaces, the locations. I feel like,
35:53
Speaker 3: even though we're six years in from where I come from,
35:57
Speaker 3: it feels like I've seen everything. But the realities. We're
35:59
Speaker 3: just scratching the surface. Man. So my hope is always
36:02
Speaker 3: at the next six, ten, sixty years, you know, we
36:07
Speaker 3: can kind of really open this thing up and get
36:09
Speaker 3: them more spots and worker folks like yourself and other
36:12
Speaker 3: just folks who just always support us. I know, tapp
36:15
Speaker 3: into spots we need to existed or what he didn't
36:17
Speaker 3: know we needed to see.
36:19
Speaker 2: I love that.
36:20
Speaker 1: Yeah, I'm super excited for you to see. Where are
36:23
Speaker 1: the next six years? And you said and beyond, we'll
36:27
Speaker 1: take you.
36:28
Speaker 3: Yea.
36:29
Speaker 1: I have a rapid fire section that I'd love to
36:33
Speaker 1: take you through.
36:34
Speaker 2: If that's okay, let's do it. Okay.
36:38
Speaker 1: So this could apply to Campyoshi trips, This could apply
36:41
Speaker 1: to anywhere you've gone in the world.
36:43
Speaker 2: Best food, this is gonna be hard.
36:45
Speaker 3: Probably best food would be rapid Fire Spain.
36:53
Speaker 2: What in Spain?
36:54
Speaker 3: Yeah, maw Yorca, New YORKA New York and New yorka. Wow.
36:58
Speaker 3: Just the seafood, the fresh the wine, the wine, the wine. Yeah,
37:03
Speaker 3: when York is Spain, the pork very good, very good.
37:07
Speaker 2: I love that.
37:09
Speaker 3: Worst illness, oh, worst illness would be I wouldn't say worst.
37:17
Speaker 3: I know this is illness dehydration. We over communicate water
37:21
Speaker 3: consumption on our trips. Man like a dehydrated camper. It's
37:25
Speaker 3: a terrible camper. And so folks coming in from the
37:29
Speaker 3: East coast, maybe they're a happy hour on Sunday, they
37:31
Speaker 3: get this on Monday, elevation gain has occurred. Next thing,
37:34
Speaker 3: you know, the thrown back more whiskey. Like, I needs
37:36
Speaker 3: you hydrated, because if you're hydrated, you can really lock
37:38
Speaker 3: in and be as present as possible. If you're not hydrated,
37:41
Speaker 3: it is least all types of the problems and ruins
37:42
Speaker 3: of trips. Everyone else.
37:45
Speaker 1: Yeah, the desert, it like hits you hard and you
37:47
Speaker 1: don't expect it if you haven't spent time there.
37:49
Speaker 2: So that's why most ingenious repair.
37:56
Speaker 3: Oh, most ingenious repair. Ooh oh, that's a hard one.
38:03
Speaker 3: Oh um, I don't know, it's a hard one. What's
38:10
Speaker 3: the jans repair. I haven't really had to have any
38:12
Speaker 3: problems around that. Luckily, knock you know, knock on wood.
38:14
Speaker 3: We haven't really had any problems around repairing anything. Everything's
38:17
Speaker 3: going pretty smooth around crazy catastrophic moments.
38:22
Speaker 2: That's great. We will knock on wood over here as well.
38:26
Speaker 3: Highest High Highest High Being in Vogue no, no, no, no, yeah,
38:33
Speaker 3: being in vogue, being in vogue, being in vogue, recognized
38:35
Speaker 3: as being one of the top premier camp adult camping,
38:39
Speaker 3: adult camping brands. We were in there last year, man,
38:41
Speaker 3: we were one of several brands and acknowledged and shitting celebrated,
38:44
Speaker 3: but being in there kind of just being caught out for, yeah,
38:47
Speaker 3: taking adults outside and having a good time.
38:50
Speaker 2: Amazing.
38:51
Speaker 1: Congratulations, Thank you appreciate that. Next is best best budget.
38:57
Speaker 3: Tips, budget tip, whatever you budget for at twenty.
39:04
Speaker 2: Yeah. Oh man, Yeah, that's so true. That's so true.
39:11
Speaker 3: As a person that literally hops in and hopping off
39:14
Speaker 3: this interview and doing three decks going out for pitches,
39:17
Speaker 3: you gotta you gotta fluff it, man. You just never
39:19
Speaker 3: know what things are gonna happen, and even in your
39:21
Speaker 3: mind you to get everything tight at you know, and
39:25
Speaker 3: if they push back and say they can't do it,
39:27
Speaker 3: make your adjustments to still put twenty percent in there.
39:29
Speaker 2: Somehow love it.
39:31
Speaker 1: Current favorite piece of gear. I feel like you kind
39:33
Speaker 1: of already touched on this, but.
39:36
Speaker 3: Yeah, current favorite piece of gear. I don't even really
39:42
Speaker 3: have one right now. I have so many toys. I
39:44
Speaker 3: don't know, I don't know I don't know. We have
39:45
Speaker 3: so many toys. They give it everyone who sends this stuff.
39:48
Speaker 2: I like that.
39:49
Speaker 1: That's the conclusion of the rapid fire question. Thank you
39:53
Speaker 1: very much for that. That was fun.
39:55
Speaker 3: Oh that was that was awesome. That was a nice
39:57
Speaker 3: still throw me.
39:58
Speaker 1: Off I under also, could you give me an idea
40:02
Speaker 1: of like some staples, like your absolute favorite staples in
40:06
Speaker 1: your overland pantry that you would never leave home without.
40:12
Speaker 3: A coffee coffee, coffee, coffee. I can't, I can't reiterate
40:15
Speaker 3: that enough. You know what tea as well, like some
40:17
Speaker 3: good premium tea, Like we have a lot more tea
40:20
Speaker 3: drinkers than ever on our trips. Man, maple syrup, Please
40:25
Speaker 3: don't do a favor, bring some good quality maple syrup
40:27
Speaker 3: on your trips. What else? Spend the money on a
40:32
Speaker 3: good level of bread. You'd be amazed at how easy
40:36
Speaker 3: that can be converted into some type of like a
40:37
Speaker 3: little quick snack, a breakfast item, a dinner component. It's
40:42
Speaker 3: amazing how it's wild how much your body, how hard
40:45
Speaker 3: your body's working in these spaces to compensate for just
40:48
Speaker 3: the wind, the heat, the steps you're taking, like you're
40:51
Speaker 3: just hungry and so having some good carbs, the good
40:56
Speaker 3: bread that can be added with, like some butter, or
40:58
Speaker 3: you get those some like garlic, coffeel there or something
41:01
Speaker 3: or some jam. This goes a long way. Whatever the staples.
41:05
Speaker 3: A power bank for your phone. I'm the king of
41:08
Speaker 3: my battery dying. Just having that available goes a long way.
41:15
Speaker 3: You ked about food though, Sorry, that was the kind
41:17
Speaker 3: of a deviation. My son threw me out for that question.
41:20
Speaker 1: It's all good. No, you need a power bank. That's
41:22
Speaker 1: one of my favorite things too.
41:25
Speaker 3: What else? Whatout? Rice? Rice? Rice? Rice? Rice rice? I
41:32
Speaker 3: am the king of buying pre made rice from like
41:34
Speaker 3: Chinese food spots, Asian food spots, putting into the cooler,
41:39
Speaker 3: letting it dry out. It is one of those things
41:41
Speaker 3: where making rice, whether you're at home or camping, it
41:44
Speaker 3: can always go left. It just never goes perfect. Obviously,
41:47
Speaker 3: if a rice cooker great, but something like rice, it
41:50
Speaker 3: goes well with everything. Just have it in your back pocket. Man,
41:53
Speaker 3: It cooks quickly when you rehydrate it. But this is
41:56
Speaker 3: pre made rice from an Asian food spot. Go buy
41:59
Speaker 3: you like three boxes. Having your cooler. You never know
42:02
Speaker 3: you might want to break it out for a quick
42:03
Speaker 3: little meal or an add on?
42:06
Speaker 2: Yeah, what else?
42:11
Speaker 3: Condiments? Man Like, if you're trying to buy condiments in
42:14
Speaker 3: some of these your most locations, you will get hit
42:16
Speaker 3: in ahead as far as pricing, buy in a city,
42:18
Speaker 3: buy it somewhere where it's you can get in bulk.
42:20
Speaker 3: You can save some money. Then lastly, hot sauce. Hot
42:25
Speaker 3: sauce is a long way. Yeah, you can't Chilua Tabasco.
42:29
Speaker 3: Whatever you're into. I don't know what church you go
42:31
Speaker 3: to as far as hot sauces, but just have it
42:33
Speaker 3: out there for yourself.
42:35
Speaker 4: And a special thanks to Hankook Tire for supporting this
42:39
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42:44
Speaker 4: dot com for Jeep Beach Vibe inspiration. Our team spent
42:49
Speaker 4: the weekend with handcookeed Dina pro Tire at this year's
42:53
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42:57
Speaker 4: a look at their Wrangler three ninety two. Look for
43:01
Speaker 4: Jeep Beach twenty twenty six when you go to Expedition
43:04
Speaker 4: Portal dot com.
43:07
Speaker 2: I love that.
43:09
Speaker 1: So let's talk about your new cookbook called Cookout. How
43:13
Speaker 1: much fun was that to put together?
43:17
Speaker 3: Cookbook. Was it an incredible project. It's been one of
43:21
Speaker 3: the hardest things I've ever done before. What they don't
43:23
Speaker 3: tell you about publishing a book or writing a cookbook
43:25
Speaker 3: is so much of what we do as an instinctual
43:28
Speaker 3: and experience space, and so you're not really thinking about
43:30
Speaker 3: measuring and like documenting it. You're just thinking about more
43:34
Speaker 3: so feel instincts. And so writing those recipes down was
43:37
Speaker 3: very difficult to kind of figure out how they show
43:40
Speaker 3: up on the camping experiences for folks reading the book
43:43
Speaker 3: and the audience. But one thing I will say is
43:45
Speaker 3: that maybe really understand the importance of prepping at home.
43:49
Speaker 3: There are certain dishes you want to obviously have out
43:52
Speaker 3: in these spaces, but do the prep at home, and
43:54
Speaker 3: if you can, if you can't, it's all good. But
43:57
Speaker 3: the reality is the saviors of some time. I think
43:59
Speaker 3: I book helped me really understand how important is for
44:02
Speaker 3: me to get out to these spots but also enjoy
44:04
Speaker 3: myself and sit down and not be working the entire time.
44:08
Speaker 2: Yeah, good point, good point.
44:11
Speaker 1: What are some of the recipes you're most excited about
44:14
Speaker 1: in the cookbook?
44:16
Speaker 3: All great question. The recipes I'm most excited about in
44:19
Speaker 3: the cookbook would probably be the grilled steak with the
44:24
Speaker 3: cherry tomato con fee in the salsa verde. Really beautiful dish.
44:29
Speaker 3: Cool thing about the dish as well, is that designed
44:31
Speaker 3: to just be steaky. It can be chicken, it can
44:32
Speaker 3: be tofu, it could be eggplant, it could be cauliflower.
44:36
Speaker 3: The same logic kind of applies not to mention having
44:39
Speaker 3: the cherry cone fee tomatoes and the salsa verde. They're
44:44
Speaker 3: just great pantry items that just make your refrigerator. Your
44:48
Speaker 3: camp trips is more special as far as the sweet
44:52
Speaker 3: option goes to Tofoo Donuts. I know, sounds crazy donuts camping,
44:57
Speaker 3: but also to food Donuts. Don't knock it until you
44:59
Speaker 3: try it that with some pair of compo. It slaps
45:03
Speaker 3: every single time. It's unexpected. It's a sleeper, you know,
45:06
Speaker 3: make you question why didn't I have this dish before?
45:09
Speaker 3: I mean, I gret, I get it. Marshmallows and s'mores
45:12
Speaker 3: are great, but this is definitely the elevated camp fuit
45:15
Speaker 3: you never knew you needed. What else? We have some
45:18
Speaker 3: beverage options in there as well. You know, it's crazy.
45:21
Speaker 3: It's all the camp we do in the desert. I've
45:23
Speaker 3: always dreamed about having a really fresh ice, like just
45:27
Speaker 3: beveraged cold beverage, like a lemonade and coming from the
45:31
Speaker 3: South like lemonade stands lemonade with like an auto palmer
45:34
Speaker 3: or something like that, or like just something that very
45:37
Speaker 3: sweet and tangy and refreshing. I think it's kind of
45:40
Speaker 3: a nice flex for our trips man. So it's a
45:42
Speaker 3: really dope lemonade recipe in there as well. For the
45:45
Speaker 3: ridiculousness of camping outside and giving something to someone it's
45:48
Speaker 3: like they didn't know they needed. What else the sloppy
45:52
Speaker 3: Joe slap. You can pre make those at home and
45:54
Speaker 3: they can be reheated at camp. Those go really well
45:57
Speaker 3: for a quick meal and the fly on a brioche
46:00
Speaker 3: blunder just some regular bread and some pickle onions and
46:03
Speaker 3: some salad and some tred to lettuce, really good dish. Yeah,
46:07
Speaker 3: there's a lot of options in there, man. Look, the
46:09
Speaker 3: Coachbook is based on three different categories. It is obviously
46:12
Speaker 3: morning breakfast options right simple things based on you gotta
46:16
Speaker 3: get up quickly to get to a trailhead or meet
46:18
Speaker 3: or go on excursion, or you have more time at camp.
46:23
Speaker 3: Slow morning easy, you do want to do some pancakes
46:25
Speaker 3: with some French toasts, you know, things like that we
46:27
Speaker 3: can kind of sit around and really enjoy the ridiculousness
46:30
Speaker 3: of that dish. And then in terms of lunch, those
46:34
Speaker 3: are based on meals in a fly. Historically it can't
46:37
Speaker 3: be oh, she really don't make lunch. It just kind
46:39
Speaker 3: of throws a damper into the day as far as flow,
46:41
Speaker 3: So charcuteriers are typically a big play for us. But
46:44
Speaker 3: after charcuterier item items in there as far as kind
46:46
Speaker 3: of helping you guys season day that way. But also
46:50
Speaker 3: the sloppy jols is kind of really slapped as well,
46:52
Speaker 3: the tacos and then for the reward for your work,
46:57
Speaker 3: these are epic feasts. The steak I mentioned, grilled coffee
47:00
Speaker 3: rub fish in there, There's a bunch of curries. There's
47:05
Speaker 3: a pan ser chicken with an olive sauce of verde
47:09
Speaker 3: that I feel like to me as a sleeper in
47:11
Speaker 3: the book, I'm probably my favorite recipes. So honestly, there's
47:15
Speaker 3: levels to everything in the book in terms of how
47:17
Speaker 3: you want to show up on these strips, whether you
47:20
Speaker 3: want to be more entry level or get more ridiculous.
47:22
Speaker 3: But there's something there for everyone.
47:25
Speaker 1: That was amazing. I can't wait. I am hungry. I
47:28
Speaker 1: love all of us.
47:29
Speaker 3: I don't listen. I feel like, I mean, can you
47:32
Speaker 3: can test to this for as far as we travel,
47:35
Speaker 3: sometimes for a moment of view, a hidden location, a campsite,
47:40
Speaker 3: you you shouldn't just go there, as quander, I think
47:44
Speaker 3: you should also pair it with a really good meal.
47:46
Speaker 3: We pair, we pair wine with good meals, we pair
47:49
Speaker 3: you know, there's some good meals. Why not pair a
47:52
Speaker 3: campsite with an amazing view at a great meal. And
47:54
Speaker 3: so that's what the book's kind of based on. It's
47:57
Speaker 3: entry level. It's supposed to help folks who are new
47:58
Speaker 3: to the space also find their way everybody. I think
48:00
Speaker 3: for a lot of outdoor ogs you can find something
48:03
Speaker 3: in there as well that cand of help your trips
48:05
Speaker 3: be even more.
48:05
Speaker 2: Magical, fantastic.
48:08
Speaker 1: Yay, I love it. I can't wait to read it.
48:12
Speaker 1: I'm excited. Yeah, those are great tips, So thank you
48:17
Speaker 1: for that. So yeah, I appreciate what is coming up
48:22
Speaker 1: for you this summer. I'm sure you've got some trips
48:25
Speaker 1: that you're doing. What's new, what's coming up for you?
48:30
Speaker 3: So this year we have backpacking experiences newly added to
48:34
Speaker 3: the Campyoshi Menuthough mostly around Oregon. We do have one
48:38
Speaker 3: in two weeks in Hawaii and Maui specifically up a
48:41
Speaker 3: introduction to backpacking. This is ultra light, so it's not
48:45
Speaker 3: your it's not your dad's backpacking trip.
48:47
Speaker 1: Man.
48:47
Speaker 3: The gear is a smarter, lighter, more efficient, and so
48:50
Speaker 3: anyone who's ever had any curiosity around backpacking a teenagers, kids, adults,
48:55
Speaker 3: this is your introduction to that. And we have some
48:57
Speaker 3: amazing guides. The mileage and the distance covers very accessible,
49:02
Speaker 3: all the gears included. You just really just got to
49:04
Speaker 3: show up. That's a new thing we're offering this year.
49:07
Speaker 3: A lot more brand partnerships will be doing some really
49:09
Speaker 3: cool base camp buildouts for some ultra marathons. I won't
49:14
Speaker 3: say which ones. We're supporting some footwear footwear brand to
49:17
Speaker 3: kind of help make sure they're having soft landings for
49:21
Speaker 3: the runners, the media and some of the influencers attending.
49:25
Speaker 3: We just had our first one a few weeks back.
49:27
Speaker 3: It was amazing. We're basically building out habitats. You know,
49:31
Speaker 3: it includes food, the sleep, kids, listening room, masana like
49:36
Speaker 3: it's very ridiculous but kind of our dream camp site situation,
49:40
Speaker 3: so a lot more of those. This summer. We'll be
49:42
Speaker 3: in New York for a project bringing Camp Yoshi's vibes
49:46
Speaker 3: to the city, around three to five part series there,
49:49
Speaker 3: cooking off in the summertime, and honestly too beyond that,
49:52
Speaker 3: just book tour stuff. Man, I got to it kicks
49:54
Speaker 3: off May sixteenth in Atlanta. Oh so this is my
49:57
Speaker 3: shameless plug for the book. So basically for the cookbook Cookout,
50:00
Speaker 3: which is out now, please go pick it up. We
50:02
Speaker 3: have a book tour kicking off. This is the Phase
50:04
Speaker 3: one book tour. It'll be kicking off from Atlanta May sixteenth.
50:07
Speaker 3: I'll be the Rivian location at Pont City Market on
50:11
Speaker 3: May sixteenth from eleven to two pm. I'll be signing books,
50:14
Speaker 3: serving up some dishes. I'll be out there kind of
50:16
Speaker 3: just serving up this the vibe of camp and the book,
50:20
Speaker 3: and then from there I'll push up to Charlotte f
50:22
Speaker 3: for a Memorial Day weekend, and then I'll cap it off
50:24
Speaker 3: in New York City. But all these dates and schedule
50:27
Speaker 3: will be available on our website as well as campyoshi
50:29
Speaker 3: dot com and my personal Instagram page. So yeah, a
50:31
Speaker 3: lot of a lot of movement.
50:35
Speaker 1: Very exciting and yeah, a grate follow up question if
50:39
Speaker 1: people want to find you, You've alluded to it already.
50:42
Speaker 2: Where can they buy your book? And where can they
50:44
Speaker 2: find you online?
50:46
Speaker 3: So if you want to find her Shot Frasier, visit
50:48
Speaker 3: campyoshi dot com. Also on Instagram. We're heavily, heavily heavily
50:53
Speaker 3: on ig at camp dot yoshi. As far as my book, Cookout,
50:59
Speaker 3: it's available everywhere. When I see everywhere, literally Walmart, Target,
51:03
Speaker 3: Barnes and Noble, Amazon, Amazon dot com. Uh, it's really
51:09
Speaker 3: of it. It's everywhere, so please support it, buy it,
51:13
Speaker 3: use the recipes, tag us, tag me, and spread the gospel.
51:18
Speaker 2: Fantastic stuff.
51:19
Speaker 1: Well, thank you Rashad for taking time out of your
51:22
Speaker 1: super busy schedule to chat with me on the podcast.
51:25
Speaker 1: It's been wonderful, so many meal inspirations, and I'm gonna
51:30
Speaker 1: have to make some tacos tomorrow morning in your honor.
51:35
Speaker 3: Make the tacos, tag me, and yeah, let's let's spread
51:39
Speaker 3: the word.
51:40
Speaker 2: Love it.
51:41
Speaker 1: Thank you so much again, and thank you so much
51:45
Speaker 1: to the Overland Journal podcast listeners for tuning into today's episode.
51:50
Speaker 2: We will catch you next time.
51:53
Speaker 3: Appreciate you all bye,