Episode 83: From Lodges to Lifestyle: A Journey of Innovation and Mindfulness

Can technology truly revolutionize the lodge industry? Discover how Noah , the innovative developer behind Treqit, is transforming lodge management through his groundbreaking software. With a background rooted in both computer science and a family tradition of lodge ownership, Noah offers unique insights into how Treqit streamlines operations through features like booking management and automated guest communication. Listen as we discuss the importance of building strong client relationships and how this software continues to evolve to meet the demands of modern hospitality.

In an era where efficiency is key, we dive into the nuances of flexible payment and communication systems that enhance guest experiences. Explore the benefits of integrating diverse payment options, from credit cards to checks, to meet customer preferences. Additionally, we'll explore how automated messaging can save time and elevate customer interactions. By leveraging technology, businesses in the hospitality sector can focus on what truly matters: creating memorable experiences for their guests.

Beyond the realm of technology and lodges, embark on a journey of personal growth and wellness through the practices of mindful fasting, yoga, and meditation. We share personal stories and expert tips on embracing healthier lifestyle choices, from overcoming food addictions to achieving mental clarity through extended fasting.

Episode Transcript

Speaker 1 (00:05):
Trekit.
Basically, it's an online-basedsoftware system and what I'm
trying to do with it is toreally just make it so that, if
you're a lodge owner, you cancommunicate seamlessly with your
customers and basically make iteasy for your customers to do

(00:26):
business with you.

Speaker 2 (00:27):
This week on the Outdoor Journal Radio podcast
Networks Diaries of a LodgeOwner Stories of the North.
I am so excited to talk aboutone of the most important skills
that I had to learn as abusiness owner, namely lodge
owning, and we get to explorethis topic with one of the

(00:50):
leading specialists in the fieldhelping everyone with
organization.
Yes, knowing when your guestsare coming to see you, what to
charge them, how, what theirnames and contacts are, do they
have a birthday or anniversarywhen they're here visiting?
What did they buy when theywere here?

(01:11):
How do you get that informationtracked, documented and money
to the bank, and the list goeson and on, and on, and on and on
.
And it is my pleasure to nowinclude in our Diaries family
Noah Caron, developer of Trekkitsoftware.

(01:31):
On this show we explore thelodge tourism industry and how
Trekkit is an outstanding toolto help maintain and keep your
business organized and you outof trouble.
I recall some stories of troubleand hard lessons learned when

(01:52):
it come to this type oforganization.
Double bookings suck.
And we also talk a bit about mycurrent state.
I'm in a fast folks,potentially 40 days of fast.
I'll explain what I'm doing,why and how I'm feeling.

(02:13):
So, folks, if you love greatstories, learning a bit about
things you don't think aboutevery day, this one's a great
one and listen, sit back andhave a heaping helping of
something tasty for me.
Here's my conversation withNoah Caron.

(02:36):
Welcome, folks, to anotherepisode of Diaries of a Lodge
Owner Stories of the North andunfortunately today Willie's not
with us.
But I am really excited to haveon the show a fellow that has
helped me out with lodges,helped Will out, and we're going

(03:03):
to find out why.
And I want you all to meet NoahCaron.
Noah, welcome to the show, myfriend.

Speaker 1 (03:10):
Thank you, thanks for having me.

Speaker 2 (03:12):
Yeah, it's a pleasure .
So, Noah, I'll crack the nutand let everybody know what you
do.
But you have a program thatI've had the pleasure to get to
know fairly well in the last, oh, six months or so, and it is a,

(03:37):
in my opinion as a lodge owner,an all-in-one program, and it
gets bookings, it takes payments, it processes payments, it
helps you keep track of yourguides and schedules and all
kinds of things, and we're goingto talk about that.

(04:00):
But before we get there, I'dlike to know that.
But before we get there, I'dlike to know how did you get to
this point?

Speaker 1 (04:09):
You know, like even start back as far back as your
schooling or as a young kid, oryou know what led you to this
point.
Yeah, so I studied computerscience, information systems, in
college and when I graduated Iwent to college in Minnesota.

(04:31):
There was a small softwarecompany called Munsonware Guest
Tracker and they only had likefive employees and they were
looking for, um, customersupport people, basically.
Yeah, and there was a myadvisor in college was had known

(04:52):
, had actually placed anotheremployee with him and so he he
gave me that recommendation andthrough that connection I got an
interview and I became acustomer support rep and their,
their product at the time calledGuest Tracker, was used by, I
think it was, a couple thousandlodges and resorts, and that was

(05:12):
in the early 2000s.
So it was kind of past thewhole 90s tech boom, yeah, but
things were still pretty.
You know there was a lot ofstuff going on Um, there's
companies buying other companiesand things like that, and you
know anycom company was was justkind of, you know, really cool,

(05:34):
cool to work for.
And so I got in through thatand, uh, I started working there
and I wanted to become asoftware developer and it was a,
it was a year, uh, uh, rightout of college and just really
enjoyed it.
I was on the phone with a lotof lodge and resort owners, um,
and just grew to really enjoy umworking with them.

(05:55):
I actually my my family history, if you go way back, like my
grandparents and mygreat-grandparents were lodge
owners in northern WisconsinVery cool, so it was in my
family a little bit too.
Even though I've never run aresort or anything like that, I

(06:16):
grew up knowing that mygrandparents did that, so I got
into it through that Um.
So, yeah, so I got into itthrough that.
Uh, eventually the company I wasworking for, guest tracker,
kind of got passed around andgot bought and then another
company bought them andeventually merged.
But, um, I actually stayed withthem for a while.

(06:36):
I think it was there a coupleof years, um, before I moved on
to a different company, but Ialways enjoyed that experience.
I moved on to a differentcompany but I always enjoyed
that experience.
So that eventually led to todaywhere I at some point after
leaving Guest Tracker I had keptin contact with some resort

(06:58):
owners on Lake Winnie inMinnesota and they had asked me
to do some reporting for themand then eventually they had
asked me to write an app forthem, similar sort of as a
replacement for guest tracker.
And so I did that, and thenthey kind of through word of
mouth, it kind of other userscame on board and yeah, so, and

(07:34):
then that led to me.
In the last couple of years I'vefocused on building a
completely web-based version ofthat app and then it was
initially called LodgeVault andthen renamed it to TrekIt about
a year ago.
Still in the process ofrenaming it, I've got to switch
a bunch of stuff, but yeah, Ithink everything's going online.
I still really enjoy workingwith people, I enjoy working
with resort owners, I enjoy thisspace outdoors, things like

(08:00):
that.
So it's been a real joy and Iplan to keep on doing it Cool.

Speaker 2 (08:05):
So what was it like and I've never actually worked
in an office and on computer andcomputer programming, right
what was it like when you wereworking for that dot-com company
and and like, I mean, what dida day look like?

Speaker 1 (08:28):
Well, since I was doing customer support, um, I
was pretty much on the phonemost of the time and it was
things like people would call inresort owners and and they
would have issues like you know,maybe the installation didn't
work or the printer wasn'tworking, things like that, and
I'd try to really work with themto try to figure out what's

(08:52):
going on, you know.
And then there was sort ofafter a while, you sort of get
in the habit of, okay, this isthis type of call and here's
what I did last time to fix it,and you sort of get this
knowledge built up about how toresolve the most common issues
that you see.
Yeah, but yeah, so a lot ofphone calling, a lot of talking

(09:13):
with the other support people,and it was a really good
experience.
It eventually led into softwaredevelopment, which you're not
talking on the phone quite asmuch, you're mostly just solving
problems with coding and things.

Speaker 2 (09:31):
So now?
And coding is like Chinese tome, it's a totally different
language, right?

Speaker 1 (09:44):
Yeah, you're basically giving the computer
instructions, you're writingthem down and it's just a set of
instructions, gotcha.

Speaker 2 (09:54):
Because I know one of the things I love about your
program, treket, and when Iowned Chaudière, I took
ownership in 2009.
And probably around 2012,.
I was in need of a program thatI could do my bookings through,

(10:23):
keep them straight, organizethe guides, keep them straight
and we even like.
So I started building a program, and I'm no programmer by any
means.
I'm the guy that gives you theproblems.
You know what I mean and you'rethe guy that finds the
solutions.

(10:43):
And the guy I was working withhis name was Sheldon and Sheldon
we picked a very rudimentarybooking hotel program that was a
free base online at the time,and then he started coding all

(11:07):
around it.
I don't even know if we endedup incorporating that at all,
but what it turned into wassomething that was very similar
and to the point where I wasmanaging my equipment inside it
as well.
The boats and you know the dockhands would be as long as well.

(11:29):
I guess I was going to say aslong as they enter it correctly.
But that goes with any system.
You know, shit in, shit out,good in, great out.
But it would tell my dock handswhen the oil on engine number
um, uh, engine number 14 neededchanged and different things
like that.
Um, but uh, it wasn't.

(11:51):
It wasn't really user-friendly.
It was user-friendly enoughthat I had to train people to
use it all the time.
Um, but, um, I can appreciatehow, um, how difficult.
Well, like I mean, I canappreciate how big a project
like this is.
Why don't we?

(12:12):
And, as a lodge owner, there'sreally a couple of things that I
look for Well, former lodgeowner, I guess and number one is
keeping track of my guests.
Number one, first and foremost,and that means financially,
that means experience-wise aswell.

(12:34):
So I would put in, have a placeto make notes, much like
Trekkit, where I could say Boband Nancy booked for um this
week, uh, and it's theiranniversary, so I'd make, I'd
make the anniversary notes.
So it was experience based aswell.

(12:56):
And, um, uh, because there isnothing, you know nothing worse
than um an overbooking.
And before I had a system, Ialways used to think, when I
first bought the lodge and andmy occupancy was was fairly poor
, um, I used to dream of the daythat I would be overbooked

(13:22):
until it happened.
And you know, I remember thisone.
I don't think it was much morethan three days, but I had
guests that I booked and I didnot have a cottage for them.
And I didn't realize that Ididn't have a cottage booked for

(13:47):
them until they ended up on theisland standing in front of the
desk looking at me and Noah.
There is no worse feeling onthe planet than a couple that's
extremely excited to be on theFrench River and at Chaudiere,
and I have to tell them that Idon't have a place for you at

(14:13):
the moment.
I'm very sorry, and I ended uphaving to kick one of my staff
out of the staff quarters.
Now you need to understand.
My staff quarters was like amotel and there were staff in 14
, I had 14 bedrooms and I kickedone of my staff out, told them

(14:37):
to move upstairs in the mainlodge with me, I had the
housekeepers go in and and steamclean the goddamn room and, uh,
set it up as best as I could tomake it look like a cottage and
offered this couple that and um, and not only did I offer them

(14:59):
that, I gave it to them for free.
I gave them everything right,because you know how can I make
such a egregious error andaffect somebody's life and their
trip like that?
So you know, it ended upworking out, but it was a little
rocky, I must admit, and, to behonest with you, I don't think

(15:24):
they stayed the full staybecause it was not ideal
conditions.
And after disappointingsomebody like that, that's when
I realized I can't.
I did two things.

(15:45):
I started that quest to find abetter way than pencil and paper
and I hired somebody to do itfor me, because, as a lodge
owner running from, you know theshitters busted in Cardinal
Cottage and you know theshitters busted in Cardinal

(16:05):
Cottage and you know the peopleare complaining there's water
all over the floor, while you'rejust on the phone taking a
booking and then you know assoon as you get off that phone
you're not actually writing theshit down that you need to write
down, and then you run outthere and deal with that and by
the time you get that dealt with, you forget what happened.

(16:29):
And, and that's, I'm surethat's what happened, but I had
no recollection of this bookingand um, and they had uh, they
had uh, the confirmation, uh,the and everything.
So that was um, that's whatstarted it.
And and you know, that's what'sso important for what you do

(16:51):
You're the organizer for theabsolute chaos that happens in
these resorts and you knowthere's different levels of
chaos in different places.
Like I mean, you know you'vegot guys that have been in the

(17:11):
business for you know, decadeswho have it down and have their
system down and have made enoughmoney to put employees in the
right positions.
But still to have a system likeTrekkit and to help keep you
organized is paramount.

(17:33):
And let's just talk aboutTrekkit itself.
So our Diaries family gets anidea of the intricacies of what
can be done and how resorts doit.

Speaker 1 (17:52):
Yeah, so it handles, yeah, the Delvo booking thing.
I like that story because thatis definitely a nightmare.
A nightmare, and I've heard thatfrom a lot of lodge owners.
It's just the avoid at allcosts.
Luckily, I've been veryfortunate.
I've had a couple that havebeen close calls.

(18:14):
But yeah, as a softwaredeveloper, if you're writing
this kind of software for lodgeowners, it's definitely
something you always got tothink about.
It's definitely something youalways got to think about, and
so, but yeah, trekit, basicallyit's an online-based software

(18:38):
system and what I'm trying to dowith it is to really just make
it so that, if you're a lodgeowner, you can communicate
seamlessly with your customersand basically make it easy for
your customers to do businesswith you.
So, whether that's paying,obviously that's a huge one, and

(19:01):
so having a good payment systemin there integrates with the
credit card processor.
But you can also do flexiblethings, like you can complete
payments on bills with cash orcheck, and so you're not just
forced to do the credit cardthing, but if you do want to do
that, you can email them.

(19:23):
If they're checking out, youcan email them, which is a great
idea.
Yeah, yeah, totally agree it.
Just they can pay right ontheir phone, and most people are
going to get that email ontheir phone, on their smartphone
, and then they can.
If they have their credit cardinformation, they can just click
on it and pay it.
Yeah.

Speaker 2 (19:39):
Because one of the things with the checks that I'm
not 100% sure of and thisprobably isn't even a Trekkit
thing but when I in Canadareceive an American check, when
I log that, I would log that inas paid when it goes into the

(20:00):
bank.
But I don't know how long ittakes for that check to clear
right, so there could be a lagin there and as far as I'm
concerned, the credit card isthe best way to keep things with
the books straight.
But you know as well as I dothere are going to be people

(20:21):
that pay with cash and they'regoing to be people that pay with
check yeah, absolutely it's.

Speaker 1 (20:27):
it's um, it's becoming more and more credit
card as time goes on, for sure,um, but yeah, there there's.
You know it's good to be ableto have flexibility with how you
accept your payments, andanother thing that you can do
and track it is you can have it.
You can have it, um, basically,if they do want to pay with a

(20:48):
credit card, you can have thempay the fee instead of you being
withheld from your amount, andthen people who pay with cash
and check, they get a little bitless of an expense because
they're deciding to pay withsomething that doesn't have a 3%
charge on it.
Sure, a lot of resort ownerslike that 100%.

(21:09):
Yeah, and then also things justemailing.
Sure, a lot of a lot of resortowners like that, a hundred
percent, yeah, so.
And then also things just justemailing.
You know there's a lot of backand forth that that happens
between a lodge owner and thecustomer.
You know, cancellation letters,sending confirmation letters,
inquiries, or just a hey, what'sup, or hey, you know.
You know it looks like you'regoing to be arriving in a few

(21:31):
days.
Here's a bunch of informationyou need to know about staying
here, um, and so there's a.
There's a really cool featurethat I just added to track it
where you can have it doautomated messages, yeah, and
templates, Yep.
So you, you, you can completelycustomize the template, um, and
then you can set it so that aweek or three days or however

(21:53):
long before their stay, it willautomatically send them an email
, and so that way you don't haveto sit there and remember to
send it, It'll just go.
That's brilliant, yeah, a lotof people like that, and so that
just frees up your time, so youdon't have to remember, and
once you get it set, it justgoes, and that way you know all
of your guests are correctlybeing reminded that they have an

(22:16):
upcoming reservation and allthe background info.

Speaker 2 (22:19):
Yeah, and like I mean for me we were doing that
manually, Like I hired, I calledCole, my bookings and office
manager, and that's what he did,because those especially the
just before you arrive email,that one was extremely important

(22:41):
because we had our directionsthere and like we were a boat
access resort and like we were aboat access resort and the road
to the parking lot in theDoakese Native Reserve was a
long road it was 28 kilometerslong and people would get on

(23:03):
that road and then you lose cellservice along the way and then
you lose cell service along theway.
So there were constantly peoplesaying, hey, you know, am I
going the right way?
And you know.
So there was that informationin there.
There was information about thetime of year.
You know it is May.
You might want to think aboutbringing some bug repellent and

(23:28):
warm clothes.
It may be warm.
Some bug repellent and warmclothes, it may be warm.
Just all of the things thatpeople need to know that will
help their experience.
You know what I mean.

Speaker 1 (23:42):
Yeah, and you don't want to have to retype all of
that by memory for every castEven just to send.

Speaker 2 (23:48):
What we would do is in the email, we would have that
saved as a on a like, a draft,and then just copy and paste.
But if you're doing that 30times every week because you've
got that many guests coming in,and not only then, that's not

(24:10):
the only correspondence, right?
Um?
Then there's the thank you atthe end of it and then there's
all of the in-between and, andyou know like I mean, we found
that the better you can makeyour template and the more
information and accurate andunderstandable information, the

(24:34):
less back and forth there isright, and that always helps.

Speaker 1 (24:39):
Absolutely.
The back and forth is what eatsup people's time, and you know
it's not like you don't want totalk to people, but you know if,
like you said, if you're havinga sewage problem, you'd rather
focus on that and then, well,not rather, you have to, you
have to, you don't have a choice.

Speaker 2 (24:55):
You got shit on the floor.

Speaker 1 (24:56):
It's got to be cleaned up, like now yeah,
exactly, and so so, the morethat you can, you can rely on
your automated system to kind ofwork for you.

Speaker 2 (25:07):
Absolutely.

Speaker 1 (25:08):
I think a lot of people assume that well, that
automation, that's for biggerplaces.
Well, it's surprising, if youjust set it up, how it can just
run for you.

Speaker 2 (25:21):
Yeah.

Speaker 1 (25:22):
And so the automated messages are cool.
I've had some people set it upwhere they'll put a link to a
YouTube video in their templates.
That way they can say, hey,here's an introduction, like if
they're renting out equipment ofany sort, or if there's
anything that's complex or thatrequires more than just a typed

(25:42):
out message, they can just sayclick on this and this is
information on your stay.
Here's like, for example here'sa you know how to an
introduction to how to start andrun your snowmobile, if they're
renting snowmobiles, or oh,that's fantastic yeah, so things
like that um I never eventhought of that, what's that?
I didn't even think of doingsomething like that yeah, yeah,

(26:05):
in fact, they even put like umlittle seminars.
Yeah, they put a seminar in theYouTube video and then they put
little QR codes so people couldjust click on it or scan it
with their phone if they wanted.
Yeah, so all that can go intothe templates.
That's very cool.

Speaker 2 (26:20):
I'm like.
I mean, I'm thinking.
One of the things that I wouldhave done if I had that ability
was do a seminar on the water,because you know these are the
hazards.
This is what you look for.
You know, the one confusion that, even to this day, is not easy
for many people is the buoys.

(26:41):
You know the red and the greenbuoy and you know everybody
knows the term red right return.
But if you don't know what thatmeans, the right side could be
the wrong side.
It depends what directionyou're coming from, right.
So you know.
Just to do a simple explanationon the buoys, hey, listen, you

(27:07):
have to know the headwaters ofwhere you're at, because that
you're always returning to theheadwaters.
So if you're returning to theheadwaters, then you keep the
red buoy on your right and thegreen one on your left, but if
you're going the oppositedirection, they switch, and I
lost so many props over peoplenot knowing where the hazards

(27:34):
were, or even local hazards thataren't marked.
You know you could do a seminaron that.
As a matter of fact, my firstyear, my first full year in 2010
, we had a drought and the waterwas about four feet low and I
stopped counting props at 250.

(27:58):
Oh, it was, it was.
It was craziness, it was reallyit was, and the upper French
can be treacherous, but theproblem that year was people
that had been there for yearswere going places that they
always used to be able to go,but it wasn't working for them
that year.

Speaker 1 (28:19):
Yeah, the videos.
That was brilliant.
A lot of people will put linksto waivers as well.
It just reminded me of that.
Links to waivers as well, itjust reminded me of that.
A lot of people will you know,and those, those first emails
that they send out, are the onesthat automatically go out
before the stay.
They'll send um, you know here,if you haven't filled this out,
you're going to need to do thisbefore you get here.
Sure, so things like that.

Speaker 2 (28:42):
Yeah, and, and even a link to your fishing license to
the um, uh, to uh, uh, get yourfishing license prior to,
because that's something that um, at chaudiere we used to issue
fishing licenses but it was sucha pain in the ass and there was
no money in it.
It was more of a conveniencething.
We always, we, we, we alwayswere able to issue a license,

(29:08):
but, um, we always push peopleto get them prior to because it
was just as easy, and thenthere's nobody waiting.

Speaker 1 (29:16):
Yeah, phishing licenses and some of the temples
can get pretty long with all ofthe information.
Once you start like phishinglicenses, waivers, video, how-to
videos, they get pretty big,but you know what?

Speaker 2 (29:30):
When somebody's decided to drop five grand to
come to your resort, or twogrand or whatever that number
may be that information.
They might not digest it all atthe same time, but you can be
pretty sure that they're goingto digest at least the videos

(29:51):
and they're going to want to seethe place and they're going to
want to know what to bring.
And the more information thatyou have there, the better their
experience is going to be.

Speaker 1 (30:02):
Yeah, and then the less questions they're going to
ask.
Hopefully, oh for sure.
You know they're going to readit over and it might have a
question here or there, but youknow, if they're not, if they're
bombarding you with questions,you can just say did you happen
to read that email I sent you?

Speaker 2 (30:16):
that's all about some people you have to do that with
.
Yeah, a lot of people justreally like talking to somebody
and and that's cool too yeah, umand uh, we would always, we
would always direct them to the,to the emails as well, always
answer their questions but say,hey, listen, you know, if you
need a reference, we sent out anemail that has all this

(30:39):
information.
Yeah, so, if, um, if you, uh,when you, when it gets closer to
the time, you can referencethat email yeah, absolutely.

Speaker 1 (30:48):
Unless you have a sewage problem going on, then
you're just like just scurry theemail.

Speaker 2 (30:52):
Unless the shitter's blowing up.
You know, and like I mean, I'vebeen there and definitely done
that a few times, so it wasquite an experience running the
lodge.
There was one year I had toreplace all of the peat moss in
the shit tanks and the peat mossis basically the filter that

(31:16):
you run your effluent through.
And you know, I just put myrubber boots on and jumped in
the tank and dug them all out.
Right, it wasn't very shitty,but you know, it was a little
bit shitty, but not very shitty.

Speaker 1 (31:31):
That's brilliant.
I didn't realize sewers couldhave P-MOS to actually do the
rest of the digestion like that.
That's pretty interesting.

Speaker 2 (31:37):
Oh yeah, the system that we had at Chaudière was a
very cool system, basicallymeant for when you don't have
much substrate I was basicallyon rock right so, like a normal

(32:00):
septic is in the ground and youput a bunch of sand around it
and then the effluent which isjust a fancy word for shit water
it goes out into the, into thedirt and sand and, uh, as it
settles through that that umsubstrate, it filters it, um,
where we had to kind of do thatmechanically with uh, with uh,

(32:23):
activated peat moss, so, um,there was a 45 gallon drum pump
station at each cottage thatpumped up into a series of large
tanks, like the tanks were allabout 1200 gallons a piece and
that was basically for settlingand for bacterial breakdown.

(32:48):
And by the time it went throughthe grinder pumps it was, you
know, it was all it was breakingdown and it would pump it up to
the echo flows is the name ofthose tanks, and they would be,
you know, four feet wide byeight feet long and all they'd
be seven feet deep into theground.

(33:11):
And we had well, I didn't, butthe former lodge owner brought
in a lot of the um of the dirtand uh needed to make a gravel
bed underneath where they wouldsit, and then they were covered
in dirt and um.
And then inside those those um,um shit coffins, uh, was the um

(33:34):
, was the um, um, peat moss andum.
And then there was this R2D2unit.
I called it just because itlooked like R2D2.
And it was basically a diversionvalve because I had eight of
these EcoFlows for the size ofthe resort, and as it pumped the

(33:57):
effluent up the hill it wentinto R2D2 and that feller knew
that EcoFlow 1 gets two minutesof a dose.
Then it switches to EcoFlow 2,it gets two minutes of a dose
and it just sprinkles the wateror the effluent on top of that
peat and as it goes through thepeat moss, the bacteria in the

(34:20):
peat moss break down thateffluent and then it comes out
gray water in the bottom.
So it was an um, it was uh, aninteresting, uh learning
experience, because I had noseptic experience before I
bought the lodge.

Speaker 1 (34:35):
Yeah, that's interesting.
I didn't.
I've never heard of that before.
I bet the peat moss is probablythe most efficient um like
plant or to break down thissewage.
Yeah.

Speaker 2 (34:47):
Yeah, and there's another system called the
Waterloo Biofilter and what theydo is, rather than use the peat
moss, they use like these foampopcorn deals.
They're kind of in a star shapeand those foam popcorn things

(35:08):
it's a lot like a um uh um afish tank.
You know, you put those weecoral things in your, in your um
uh filter and then bacteriawill grow inside.
All it is is it's a, it's ahome for the bacteria to grow,
and then they dose the uh, thosepopcorns with bacteria.

(35:30):
You grow a culture and thenthey put the effluent through
that.
But it's it's your, it's yourbacteria culture.
That that really is is doingall of the work for you
interesting yeah that's prettycool.

Speaker 1 (35:44):
It's probably a good solution for the canadian shield
or the.
It's very rocky and things.

Speaker 2 (35:49):
Well, really, it's about the only solution that the
MOE will agree to.
These days, you know, it's notlike the old days at the lodge.
I would, you know, be out andaround the cottages and find a
stack sticking out of the ground.

(36:10):
And I realized, when I had anexcavator there actually to do,
I replaced all of the tanks andeverything but around the
cottages they just had at somepoint 45-gallon drums buried in
the ground with a weeper tilethat come off the top of it, and

(36:31):
that was it which, hey, for Idon't even know how many decades
, 100 years.
It worked right, but it's notlike that these days.

Speaker 1 (36:44):
Interesting.

Speaker 2 (36:45):
Yeah, hmm, interesting, yeah, yeah.
So now, the other thing aboutTrekkit that I really enjoyed
was the ease in which I couldset up number one, my resort,
and what I mean by that iscottages you can put in any

(37:06):
number of units.
Take pictures of those units.
Um, you can put all of theinformation that you need to put
in there.
Um, you can also, um, uh.
The other thing that's veryhandy and um, uh, when it comes
to accounting is, um, when youset this up, you can set it up

(37:28):
in concert with your accountingsoftware, and Trekkit uploads
into Excel, correct?

Speaker 1 (37:40):
That's correct, yep.

Speaker 2 (37:41):
And then 90% of all of the accounting software will
download in Excel.
So I was actually building myaccounting codes right into
Trekkit and linking those to therates that I was building so

(38:04):
that it was and with Nordicwe're working on that and my
vision is it's going to be aseamless upload and download
when it comes to the numbersthat we're collecting in Trekkit
, because when you use it to itsfullest potential, people are

(38:25):
paying for everything throughTrekkit, correct?

Speaker 1 (38:29):
people are paying for everything through Trekkit,
correct?
Yeah, you can have itautomatically calculate unit
rates packages for when youassign or when you create a
booking.
And then a typical scenario isthroughout the course of their
stay I mean, lodge owners willknow this they're going to
purchase various things gasolinebait, things like that and you

(38:52):
can add all of that and trackthat as well.
So you can track the sales tax.
You can set the sales tax rateand then assign it to a revenue
account and then at the end ofany any time period, you can go
back and look and see how muchrevenue your your business made.

Speaker 2 (39:14):
So can you also, when you're talking about bait,
that's a great um uh example.
Um, when I buy my bait, say, Ipay um uh, five dollars a dozen
for minnows.
Is there a place that I canenter the cost of that bait in
there so that it gives me theactual margin on it?

(39:40):
Or is it just one of thosethings where it tracks the
revenue and then you've got totake that revenue report and
then go find your expense forthat and then subtract the two?

Speaker 1 (39:55):
Yeah, it just tracks the revenue.
It tracks the revenue you'vegenerated and sort of do net
income and that kind of stuffyou could do in an accounting
package but you would track theexpenses outside of the app,

(40:18):
outside of Trekkit.
So it's good at doing revenue,revenue side.
Yeah, it's also good attracking your deposits.
So throughout the year you'retaking deposits for the
following year, so you're goingto want to see what those are,
how many you've collected for anupcoming time period.

(40:40):
So it's good at tracking that.
And it's also good at just ifyou're doing so.
That's like accrual accounting.
So it's also good if you'redoing so.
That's like accrual accounting,it's good at that.
And also if you just want tosee the number of payments that
you've accepted over a timeperiod, you can look at that and
you can reconcile that withyour bank account.

(41:02):
But just tracking sales tax isalso a big thing that a lot of
people.
They want to see their revenue,how much money they generated,
but then they're also going towant to look and see how much
tax they have to pay, sure, on aperiodic basis.
So it does that well as well.
Beautiful, so it is not anaccounting package.

(41:23):
I would say it's more of, likeyou know, revenue tracking
Gotcha.

Speaker 2 (41:34):
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Speaker 2 (43:21):
Well, we're back from that.
I'll tell you what my backteeth were floating.
But I've been on a fast.
I decided that oh, I don't know, maybe on the 6th of January or
7th, somewhere in thatneighborhood, for whatever

(43:43):
reason, I had a calling and I'vegot my.
I'm doing a water fast.
So I haven't eaten anythingsolid since January the 6th.
I'm on about day 15 orsomething like that, with a
maximum cap of 40, you know,because Jesus did 40 and I'm not

(44:07):
doing any more than that, dude.

Speaker 1 (44:11):
That's impressive.
How do you feel?

Speaker 2 (44:15):
I feel great right now.
It's really interesting and oneof the reasons I kind of did it
was because I was just sick ofbeing sick.
You know, I'm type 2 diabetic.
Hypertension is a little out ofcontrol.

(44:36):
So you know I did it, I'm doingit and my blood sugar flattened
out after two or three days,which is understandable because
I'm not taking in any sugar.
Blood pressure's been a littlebit sticky but it's slowly
coming down and my weight isdropping real quick to the point

(45:02):
where that could be thedetermining factor on when this
fast ends.
But you know, in the first threeyou go through different phases
, right?
The first three to four dayswere definitely the most
difficult.
You know, I just stopped coldturkey and that's everything.

(45:26):
That's nicotine, caffeine, food, everything other than water.
I put grey Celtic salt, a pinchof that in about.
I try and get about a teaspoonto teaspoon and a half of grey

(45:46):
Celtic salt into me a day.
I'm drinking, oh, seven and ahalf to nine liters of water a
day.
So that's a that there's.
There's four liters in a gallon, um, so there's, uh, it's a ton
of water, um, hence the thepiss break.

(46:09):
But in those first four days youfeel withdrawal from everything
.
You're hangry I had headachesbut once you break and obviously
cravings, like that's when yourbody lies to you.
In that first phase your body'ssaying you're hungry.

(46:32):
Well, after three days you'rereally not hungry.
Like I mean, your body'stelling you you're hungry but
you're not.
Then your mind starts lying toyou, right, it's like oh well,
you know, you got to eat,because if you don't eat you're
going to die.
Well, yeah, that's right to acertain extent, but it's been

(46:53):
three days, I'm pretty sure I'mgoing to be OK.
So, you know, you get throughthose initial thoughts and
feelings About day five, six,the cravings kind of melt away

(47:15):
and you start to feel better.
But I'll tell you, actually Ifeel really good.
But I found that if I don'tstay on top of and I'm also
supplementing with potassium andmagnesium, it's basically
keeping my electrolytes up.
If I get behind on that, myenergy levels go way down.

(47:37):
Right, I got to keep drinkingand now I've started to put
fresh squeezed lemon juice andcayenne pepper in my, in my
water, because cayenne is is oneof the one of the the most

(47:57):
amazing naturalanti-inflammatories, and I mean
any joint pain or anything likethat.
It's long gone.
So, but again you get throughthose first two stages.

(48:18):
Now you're into the third stagewhere you kind of feel like you
can do this forever.
But that at this point, that'swhen your body doesn't lie to
you and you got to kind of bemindful and really watch,
because you know from everythingthat I've read and researched

(48:40):
now that I'm doing it, you knowit's important to do it right
and I wouldn't recommend it topeople unless they're ready for
it, because starting it is noproblem.
The real key to understandingwhat you're doing is to know how

(49:02):
to end it, and if you don't endit right, you can do damage to
your body.

Speaker 1 (49:10):
What do you mean by that?
Well, what do you mean byending it and the damage?

Speaker 2 (49:16):
So I've now been 15 days without food.
I had a bowel movement on thefirst day and then nothing for
10 days.
And then on the 10th day oraround that neighborhood, I
passed some shit that had beenin me for a long time and then

(49:40):
nothing for another eight daysor however long, but twice I've
got rid of bad shit.
So there's nothing in my well.
There's probably still somestuff stuck in there that may or
may not come out, I don't know.
But if you go out of a fastlike this and you're're like,

(50:08):
okay, uh, fast is over, it'stime to to eat, and you sit down
and you eat like five steaksand, uh, a whole whack of of, uh
, chips and shit and everythingelse, um, because your body is,
is has been at rest for so long,you can actually plug your

(50:32):
digestive tract.
You've also got to, along theway, slowly start to supplement
again with some sort of a goodbacteria in your gut, so
probiotic, so that when you dostart to go back, your body is

(50:56):
ready for it.
And, like I mean, the meals tostart are avoid animal
everything and oils.
It's all plant based.
So, like I mean, I found a goodafter a seven day fast.

(51:17):
There's a girl that had writtena menu out for four or five
days after coming out and it'slike you know, shaved carrot and
beets, sauteed but with no oilor butter, just kind of cooked
in a frying pan, and then youuse orange, fresh, squeezed

(51:38):
orange juice and things likethat to slowly get your body
back processing food again.
But but and that's where thedanger is is the blockages and
the shock to your, to yoursystem, if you just pound it.
And you know, like I mean atthis point, um, I don't think if

(52:01):
, well, you never, you neverknow.
I feel like, uh, I've beencooking for my family this whole
time.
So the one thing that I noticedis the smells of food are very
savory to me, like I mean, andmy interest, how does it taste?
And tell me how it is?

(52:23):
All of my other senses are,when it comes to food, are
becoming heightened, but Ihaven't had any cravings Now,
that's not to say the first timeI put a food in my mouth.
It's not going to all comerushing back, I don't know, but
you've got to be mindful of that.

Speaker 1 (52:46):
I've noticed.
Yeah, I've fasted in my life atdifferent periods Um it, it's,
um.
For me it's been really good.
Um, like you said, everythingtastes like if you're, if you
fasted for a while.
When you start eating again,everything just tastes so rich,
like you taste every molecule.

(53:07):
Another thing I've noticed ismy mind clears up.
Yes, you know, like it's.
You know you get, like, I think,when you're starting a fast,
you sort of you, just you kindof go, like you said, you're
shaky, you're kind of goingthrough withdrawal, you're.
You know it's like it's like anaddiction.
You're breaking an addiction.
You've been eating every dayforever and You've been eating
every day forever and all of asudden you're just doing

(53:27):
something completely different.
Your body's just like whoa.
But yeah, the mind thing.
I've really noticed where it'slike once you, after a couple
initial days, all of a sudden,just everything seems clearer.
It's almost like the fountainof youth for me.
Like you know, then, and you,you, you can really feel that

(53:49):
you're giving your, your liverand all of your digestive tract
this rest.
Yeah, you know much needed.
Yeah.

Speaker 2 (53:57):
For everybody.

Speaker 1 (53:58):
Exactly.
It's like a yeah, it's a.
Really probably not foreverybody, but for me.
I noticed really good thingsfrom fasting.

Speaker 2 (54:09):
I've done liver cleanses for 10 days is the
longest that I'd ever done anykind of fast.
And basically what I used to dowas it was called the master
cleanse and it was water, freshsqueezed lemon, cayenne pepper
and maple syrup for energy.
And I've kind of adopted thatdrink minus the maple syrup,

(54:32):
because you know, one of thethings that I want, one of the
reasons I'm doing this andthere's a multitude of reasons,
but it's to get my blood sugarunder control and it certainly
has come in line Like I've neverseen my blood sugar as good as

(54:54):
it is now.
And I do have the benefit ofhaving some diagnostic tools to
watch what's going on.
So I have the Freestyle Librebutton, so I'm tracking my blood
sugar and I've made aspreadsheet in Excel and I enter
daily my blood pressure, whilein the morning I enter my blood

(55:24):
sugar at three times a day Ienter my weight loss and then
the daily difference in weightloss and then notes on how I'm
feeling, because it's easy tokind of look back and see things
.
And, for instance, I wastelling you I didn't shit till

(55:45):
day 10.
Well, I didn't notice anythingin particular about that until I
did the daily weight loss andthe two didn't correlate because
I was doing it, I was actuallyentering the information like
three days later and I saw thatmy weight had dropped like 2.9

(56:12):
pounds in one day and theaverage was about my average has
been somewhere close to 1.8pounds a day and then there was
this anomaly.
And then there was this anomalyand I was like, oh my God,
that's pretty severe a drop,Like I'm gonna have to kind of
watch it.
And then, as I was putting inthe notes, I realized that that

(56:38):
was the day I had my shit and itwas a pound difference.
And then everything made sense.
So it made me feel better aboutwhat I'm doing.
And, um, the the other thingthat that, um, again, I'm not
suggesting that anybody shoulddo this, but, um, if you do, and
for me, a lot of it um, um, hasI don't know whether it's

(57:03):
turned into a spiritual kind ofthing or what, but I've been
coupling it with 20 minutes ofyoga in the morning and I use a
program called it's actually alaugh, it's the Beachbody
franchise and it's a three-weekyoga retreat and I've been doing

(57:26):
that for for years and prior tothat I, I, uh, a buddy of mine
who played in the NHL.
He used to have a gym and wewould do yoga on Wednesday
mornings and weight trainMondays and Fridays.
But so I'm I've I'm no strangerto it, but doing the yoga.
And then I'm not sure if you'refamiliar with a guy by the name

(57:47):
of Wim Hoff, but Wim is, theycall him the ice man, and the
man is, is a freak of nature.
He's brilliant and he does thisbreathing technique that
oxygenates, sorry folks, yourblood and oxygen, oxygenates,

(58:10):
sorry folks, your blood andalkalizes it and um, basically
it's a series of deep breathsfollowed by a breath hold and
during the breath hold, um, umand, and, to give you an idea,
on 50 deep breaths, uh, and thenon the breath hold, I can hold
my breath for anywhere fromabout two and a half to just

(58:32):
under four minutes and insidethat breath hold he kind of
talks you into a meditativeplace.
It's a meditation, and insidethat meditation is where, and
between that and the yoga iswhere I've been able to be in

(58:53):
tune with my body and feelwhat's going on, Because it's a
real balancing act once youstart going long into one of
these fasts, because, yes, youlose weight, but that doesn't
mean you lose just fat.
You're losing everything.

(59:14):
You're losing muscle, you'relosing fat, you're losing brown
fat, you're losing the fat inyour organs, which is one of the
areas that, through that prayerand meditation, I kind of try
and focus some energy on.
You know, losing liver fat inparticular.
But without the prayer andmeditation part of this deal, I

(59:40):
would be like a rudder in themiddle of the ocean, and I can.
I can see where people can gethurt because your ego takes over
and you say I said I'm going todo it for 40 days and, by God,
I can do it for 40 days.
Well, that's great to have thatkind of steadfast conviction,

(01:00:06):
but that can kind of also getyou in trouble where.
You know, with that prayermeditation, it's more about
feeling like really connectingwith how you feel.
And, um, there was a couple ofdays where my yoga um uh,
subscription run out and withoutit I really it threw me off.

(01:00:29):
It threw me off, I felt notgood.
And then your self-doubt startscoming in and then call it what
you want the devil, badthoughts, negativity from source
.
But that starts to enter andit's like okay, well, you know

(01:00:51):
what you feel.
Like this, this is not good,Like I mean, now's the time to
quit, you know, and I realizedthat I need it.
I need that kind of mindfulnessto make sure that it is still
right to continue, and it's likeI say it's something that you

(01:01:18):
really got to know you want todo and then try and do it right
and don't start with 40 days.

Speaker 5 (01:01:27):
I've done probably.

Speaker 2 (01:01:30):
I've played with fasting for at least 15 years
plus 20 years.
I've done probably three 10-dayfasts and then I typically
intermittent fast during the day.
So I've been there a little bitand done that and I'm not

(01:01:52):
saying I'm going to make it allthe way to 40, but I'm going to
make it as far as my body saysI'm good to go Right.

Speaker 1 (01:02:01):
Yeah, I respect your grit.

Speaker 2 (01:02:04):
It's not easy to Make dinner for your kids and smell
mac and cheese and wonderfulsmoked ham and all of that stuff
and sit down at the kitchentable with the family for dinner
and drink tea that very much,because I know it's not easy and

(01:02:29):
yeah, I've never had theexperience of having to make
dinner while you're fasting.

Speaker 1 (01:02:31):
That sounds even more difficult.
But what do you think it isabout fasting?
Is it just because breakingdown food and the process of
digestion just requires so muchenergy from our bodies?

Speaker 2 (01:02:45):
Yeah, it's a combination of that and not only
that, it's a lot of it is thefood that we're eating and the
toxins that are in our food.

Speaker 1 (01:02:59):
It's not clean.

Speaker 2 (01:03:01):
That's exactly right.
So you know, whenever you'reshopping on the inside aisles of
the grocery store unless you'rebuying olive oil you know the
cereals have all of these dyesand our flour is different than
it used to be.
It's empty of a lot of mineralsand and um, the gluten is now

(01:03:27):
um, uh it's.
It's all been geneticallymodified and and um, uh.
The preservatives and all ofthose nitrates in in cured meats
and all of the, all of thechemicals that go into our food
system, um, affect our bodies.
Msg, like I mean MSG is one ofthe worst.

(01:03:50):
It's a model monosodiumglutamate.
You know, when you're drivingby the, the Chinese restaurants,
um, you know it was a big thingprobably 10, 15 years ago,
where you would see the big redcircle with the with the line
through it saying no MSG, right,because it's a neurotoxin.
They use the, the, the, thecompanies use MSG to to.

(01:04:16):
You know, pick up all the, thechunks of chicken that have
fallen on the ground in the inthe chicken factory.
They clump it all up, cover itin bread, add a little bit of a
MSG in them and call themchicken nuggets.
And when you put that chickennugget in your mouth, that MSG
is blocking a signal or changingyour mind to say, wow, this

(01:04:41):
shit is fantastic, these are thebest nuggets I've ever had.
Wow, it's like crack At thesame best nuggets I've ever had.
Wow, it's like crap At the sametime, it's killing your brain
cells.
But you know, so I think, yes,100%.
Your body works hard to digestand process all of this stuff
and everything goes through yourliver, like I mean everything

(01:05:09):
through your liver, like I meaneverything you know, and, and so
it's the combination of theactual mechanics of breaking it
down and that, but it's also thefact that you're not getting
any of the shit right.
You're not, you're not takingin all of the, the processed
food stuff, and that helps withyour clarity in your mind and

(01:05:32):
that helps with all of thisstuff right.
So you know the, the, and Idon't know if this is fact or
not.
I can tell you after my fast isover, but I, I was severely
addicted to food.
I would, I would eat at thelodge through.

(01:05:54):
You know, it's a stressful.
It was a stressful position toto keep, you know, 30 to 40
people a week happy and makesure that every one of them has
a um, an outstanding experience,even though every person was a
different experience, like somewere coming for the fishing,

(01:06:17):
some were coming because it'sthe french river and they wanted
to canoe, some were comingbecause they wanted to
photograph wildlife, you know,know, and to manage that.
On top of that, all of thefinances and making sure that
you're making enough money thatyou can pay your staff and this
and that I had a full kitchenAmerican plan, a walk-in fridge

(01:06:59):
that was like I don't know 12 by12 square and eight feet tall
and full of the most deliciousshit you could imagine, because
the chefs would be, they wouldalways make extra desserts and
they would always have an extraplate of food.
You know, because you gotta,just in case the you know we get
guests from the river orsomebody drops a plate or
something gets messed up.
So at the end of a dinner meal,inevitably there's always some

(01:07:22):
delicious shit in there and Iwould find myself at midnight
sneaking down into that walk-infridge and it was like a fat
kid's dream, man.
And between that and you knowall of the shit that give me

(01:07:43):
type 2 diabetes and type 2diabetes and type 2 diabetes is
really insulin resistance andtype 2 is all you, baby, you do
it to yourself.
So I've tried to break certainhabits.
But they say 30 days.

(01:08:06):
If you can manage to not smokefor 30 days or or take in
nicotine at 30 days, that'stypically when you know you kind
of got it Right and um, um, I'm, I'm hoping and I and again, I

(01:08:26):
don't know, but when I go backto eating I'm going to be
searching for delicious, healthy, natural, whole, real food
meals.
And, like you said earlier,shit just tastes so much better

(01:08:48):
when you come off of it.
Like I've had cravings I've had, you know, it's funny.
The one craving that I've hadis I'm, I think, my, the first
meat that I'm going to eat whenI, when, when I start eating
again, is going to be liver andonions, like I love it's that's

(01:09:10):
and the vegetables and stuff.
And I'm hoping, if I can goback and that stuff is just
absolutely delicious, which Iknow it's going to be.
I got to make a lifestyle changenow and that is the hardest
part.
The easy part is going throughhowever many days of fast it is.

(01:09:31):
The hard part is now that, likeI mean, so far I've went from
233 and a half.
This morning I weighed myselfat 208.

Speaker 1 (01:09:43):
Wow, good for you, that's great.

Speaker 2 (01:09:46):
That's, like I say, about 15 days, which is a
substantial loss which, again,if it doesn't slow down, I may
not make 40 days, because Ican't really afford to lose 80
pounds.
I don't think.
But again, we'll cross thatbridge when we get there.
And um, um, the time that I'mspending on this fast, in that,

(01:10:11):
um, in the, in the prayer andthe meditation, and and, uh,
free time, um, I'm planning on,I'm planning out how am I going
to try and change my lifestyleso that I can maintain a healthy
way of living, Because that'sreally the key.

Speaker 1 (01:10:31):
Yeah, do you?
Do you um work out in additionto fasting and meditating?

Speaker 2 (01:10:36):
Um, the only uh, because it's such a drastic fast
.
The only working out that I'mdoing is that 20 minutes to half
an hour of yoga.
And it's funny, you say,because I've been doing this
program over and over and overagain for a long time and that's

(01:11:00):
part of the reason why I thinkfor me, it keeps me in tune with
my body, because there are alot of things that I'm doing so
much better at right now, Likeum, balance for one, um, uh,
flexibility is coming back,cause I don't have a gut in my,
in my way.
You know what I mean, and and.

(01:11:22):
But there's other things likeum with the planks, and um and
um, like there's, there'scertain poses where it's it's
really uh, physically straining,like you're, you're working to,
to, to hold some of these poseslike um.
I'm sure most of you out thereknow how difficult it is to

(01:11:43):
properly hold a plank for youknow, a minute or two, Um.
I've noticed that my, my, um, um, uh, my, my energy and my
muscular strength has gone down.
Um, like uh.
There was one uh, one one ofthe days.

(01:12:06):
Like there's, there's um, threeweeks, so 21 different workouts
through all of this, and uh,one of the the, the ones that,
um, they focus on a lot of corework and, you know, sit-ups and
and uh, um, uh planks and thatkind of stuff.
I felt it, I struggled throughit when normally I wouldn't.

(01:12:30):
And that's one of those signswhere you realize, okay, yes,
I'm losing fat.
I know I'm losing fat because Idon't have a gut anymore and my
love handles are starting toshrink, but I'm also losing
muscle and it's one of thosethings where you got to be okay

(01:12:54):
with it.
But now, because I'm aware ofit, I'm making a plan to, when I
come back, when I come back, govery heavy on protein once.
I introduce protein back intomy diet and then start a workout
regimen and kind of start fromthe beginning, right, so yeah,

(01:13:20):
that was a great question.

Speaker 1 (01:13:21):
Yeah, yeah, it's interesting.
Well, you're inspiring me.

Speaker 2 (01:13:38):
I would like to do a fast, so thank you something
research it.
I started with the MasterCleanse, my head chef.
There's a story on one of theold diaries that I talk about
that Master Cleanse inparticular because I put myself
in a real shitty situation on asaltwater flush day, and that's

(01:14:01):
when you drink saltwater and itcomes out.
But it didn't come out untilthe wrong moment, shall we say.
But yeah, no, it is a great.
I believe for me it's anecessary part of being healthy.

Speaker 1 (01:14:23):
Right, yeah, yeah, I agree.
Part of being healthy, right,yeah, yeah, I agree.
It's like your body sort oflike changes a bit because it
starts recycling cells in anaccelerated way.
Absolutely, the old ones starteating or getting eaten.
Metophagy.

Speaker 2 (01:14:40):
They get rid of the old cells and and new and start,
uh, start, uh, producing newand and um, uh.
There's some thought that um,um, it, uh.
It helps to extend yourtelomeres, which, um, which are,
are, um, are, uh, uh.
They give you the longevity, uh, and keep you young.

(01:15:04):
There's thought that with thatit gives your body the
opportunity to go and detoxify.
And I can tell you for surethat I've been detoxifying.
You know, there's some days Iwake up and my sweat smells

(01:15:28):
different.
But it is a very goodexperience for me.
It's not easy, it's not for thefaint of heart, but the outcome
is, is good and and um.
On a lot of the other ones, youknow, I would come out of it,

(01:15:52):
lose, you know, 25, 30 poundsand then, slowly but surely,
after a year I'd be back towhere I was before.
But you know what I thought tomyself 10 days bought me a year
and I kind of tried to manage itthat way.
But I've come to realize thatif you truly want to be healthy

(01:16:16):
and feel good all the time, youreally have to make that
lifestyle change, and I'm readyfor that now I'm.
I'm sick of being sick, youknow.

Speaker 1 (01:16:30):
Yeah.

Speaker 2 (01:16:31):
Yeah, good for you.

Speaker 1 (01:16:31):
That's awesome.
What is there?
There's a.
Isn't there some kind of achemical that gets released?
I don't know if it's from yourpancreas or your liver liver
when you, your body switchesfrom burning your immediate
sugar in your bloodstream toburning fat.

Speaker 2 (01:16:47):
So like converting the fat to sugar.

Speaker 1 (01:16:49):
What is that called?

Speaker 2 (01:16:50):
That's called ketosis .

Speaker 1 (01:16:51):
Ketosis yeah.

Speaker 2 (01:17:00):
That's right, you know.
Having the like, I mean havingthe blessing of, of having the,
the, the freestyle, whichbasically is a button that goes
straight to my phone and ittells me exactly what my blood
sugar is.
So even before this fast, Iwould keep track of my blood

(01:17:22):
sugar, and if I ate a handful ofgummies, like just gummy bears
or candy or whatever, achocolate bar with caramel or
anything like that, anythingwith a heavily processed sugar
in it, my blood sugar wouldspike.
I was barely done chewing theshit and my blood sugar would

(01:17:46):
spike right, and a lot of it isthat.
So once you get rid of thatsugar that's not so accessible,
your body then needs to burnsomething and it and it turns to
ketones, which is more um, fatbased, right, um, and and burns

(01:18:11):
ketones as its main uh source of, of energy and um.
That is really what a lot ofthe people, a lot of people, are
searching to do when they'reintermittent fasting.
They're looking to get intoketosis, which, instead of
burning the available sugar,they're burning that stubborn

(01:18:34):
fat and yeah, so and when you goon a fast, you're essentially
in ketosis for a long period oftime right.
Absolutely, absolutely yeah.

Speaker 1 (01:18:45):
Absolutely, yeah, yeah, which is probably why you
you feel, initially you feelkind of tired, but then, like
you said, if you get over thosefour days, you almost feel like
somebody hit you with you know,like energy like you haven't
taken any energy, but you feeljust like energetic, you feel
good, you like, but you feeljust like energetic.

Speaker 2 (01:19:05):
You feel good, you like, I mean I.
Every time I do this, I have amoment where it's like, wow, I
feel good.
I feel good, you know, and I, Ifeel I have energy, although
this time, like, I mean, like Isay, I got away from the yoga

(01:19:27):
and and that stuff that threw meoff and, um, um, I, um, I, I, I
didn't keep up with making sureI got the magnesium and
potassium into me and all ofthat water with the Celtic salt.
If I don't get that water intome, it's like I run out of gas,

(01:19:47):
and I know it and I feel itcoming on right.
I was just at the sportsman show, or sorry, the Toronto boat
show.
We were with the Fish andCanada television show.
We were in the Prince Craftbooth doing a meet and greet and
I didn't bring my jars of ofjuice and water and lemon with

(01:20:09):
me and all I had was one bottleof water and that was about five
hours through the middle of theday and I'm telling you, three
hours into it I was, I wasfeeling it, you know.
So you gotta, you gotta bemindful of making sure that, um,
that you're keeping yourhydration up and and for a

(01:20:32):
multitude of reasons.
Energy is just is just one ofthem that you feel.
The other is that in this, inthis fasted state, you are
digging into that liver and andfor people out there that do
have a fatty liver, which is aprecursor to cirrhosis, um, and,

(01:20:54):
and your liver is an absolutelybrilliant, wonderful piece of
equipment like that.
It does shit that that nobodyelse wants to do, Like that.
It does shit that that nobodyelse wants to do.
And I was a welder for manyyears, um, sheet metal mechanics
.
So you know I've weldedstainless and aluminum and I've

(01:21:15):
breathed in the, the cadmium andall the shit that comes out of
stainless and whatever the hellelse I've I've gotten into,
whether it be bad food orwhatever.
And when you get that shit intoyour body and it's not good for
you and the liver doesn't knowwhat to do with it, what it does

(01:21:37):
is it buries it inside itselfand encapsulates it in fat.
So when people say they have afatty liver, what that means is
their filter is plugged becauseyour beautiful liver has taken
all of this shit that should notbe in your body and it didn't

(01:22:01):
know what to do with it.
So it buried itself.
Buried that that inside itselfencapsulated in fat.
But when we go in there and weactually start to burn that fat
out and it starts to cleanse,that shit is released back into
your bloodstream and you reallyhave to either shit it out, pee

(01:22:24):
it out, you know, you gottabreathe it out Like there's
there's a number of differentsweat it out, um, but you've got
to that.
Water is your life line todetoxification.
You know what I mean.

Speaker 1 (01:22:41):
Yeah, for some reason I thought of foie gras when you
said that.
Oh, said that they force feed agoose to get a big, fatty liver
.
That's just literally whatyou're saying.
You give it a lot of extrastuff that it doesn't need and
it just stores it as fat in theliver yeah so, but yeah so.

Speaker 2 (01:23:03):
No, that's a tangent that I didn't expect to go on,
but a wonderful one, yeah, andso just a quick recap on Trekkit
for all of those lodge ownersand people out there and I think

(01:23:23):
you're solely focusing onlodges, but your system is
definitely transferable over tobed and breakfast in different
places like that small hotels, Iwould assume.

Speaker 1 (01:23:40):
Yes, it can handle pretty much any accommodations
or any time-based.
Yes, it can handle pretty muchany accommodations or any
time-based item that you'rerenting out or selling for a
period of time it handles.
Another one that I've beengetting into lately is equipment
rentals.
So people who have snowmobilesor snowmobiles have been popular

(01:24:02):
this winter, but in the summer,things like bicycles or
paddleboards, kayaks, canoesyeah, a lot of these items maybe
they're renting out for peoplewho maybe aren't staying at the
lodge or are just coming in torent it out and hang out on the
lake for the day.
Sure, and a lot of them areshorter periods of time, they're

(01:24:24):
not a whole day and so it hasthe ability to set up time slots
so you can do time slots andit'll show that on the grid or
occupancy map or occupancy grid,and it'll show the times that
it's available and not.
And it avoids the doublebookings, like you were

(01:24:45):
mentioning earlier.
Um, so that's another thing I'mgetting into and, um, yeah,
trek, it is also going to have.
I'm working on putting togetherlike a marketplace where a
person could go and search in ageographic area for anything
that they would, they would wantto book, so that, yeah, so it's
the back end and then the frontend, both sides.

Speaker 2 (01:25:09):
So and and the best part of what you're doing, in my
opinion, is you are a hands-onowner, that that cares about
your product and cares about thepeople that you work for, and I
don't know how many timesyou've told me that.

(01:25:30):
Listen, if there's a reportthat you need or if there's
something that will make thesystem better or something that
we can change to help, we'll doeverything in our power to do
that and you do help.

(01:25:51):
We'll do everything in ourpower to do that and you do.
And just to have thatinteraction with the owner of
the company, the writer of thecode, the guy that really has a
good understanding of how a lotof these places work, and
somebody who can bring knowledgethat you've learned from other
people to different places,where you can say, hey, you know
this, uh, this is somethingthat I did here.

(01:26:13):
It might very well be good foryou and then, all of a sudden,
be able to help another, um, uh,another client, lodge owner, uh
, rental, uh property with thelights on moment and like, oh my
God, yes, I didn't even knowthat was a thing, right?
So the fact that you're sohands-on and available speaks

(01:26:39):
volumes, and your customerservice is outstanding.
So I'm one who has worked withyou and I'll stand on the
soapbox for you, brother, andtell every lodge owner out there
, across the continent, acrossthe world you know this is a

(01:27:02):
great, great system that can behand-tailored to you and
basically everything that you'dever need is already there, and
anything that needs to betweaked you do it, and you do it
for the benefit of everybody.

Speaker 1 (01:27:21):
Thank you very much, that's awesome.
I really appreciate that.
Thank you very much, that'sawesome.
I really appreciate that.
Yeah, I mean, the mindset thatI approach it with is when I
first started doing the customersupport on the phone, which is
to support the business.
Owner is the one, the lodgeowner is the one who they are

(01:27:44):
the ones.
That I keep is the mostimportant thing you know and
like, and I always come to itwith the mindset that the app
track itcom is flawed inherentlyand my goal is every day to
make it a little bit better,make it suck a little bit less.
Each day.
I'm never going to come, I'mnever going to go.
You know what this is.
This doesn't suck, cause onceyou get to that point, then

(01:28:07):
you're going to stop working onit and improving it.
So just a little incrementaliteration every day and try to
improve it, and then I reallyenjoy talking to people you know
, and the one thing I reallylike about lodge owners is
they'll bluntly tell you, youknow, if, if something is off,
if they, if there's somethingbroken, you know, I feel like a

(01:28:29):
lot of my customers will just,oh yeah, they're not going to
shy away from telling me.
You know this really sucks.
This is causing me a lot ofpain.
Please fix this.
And and I respond to that well,because if they say it like
that, I know that they, theyreally mean it, and if it, and
if they're saying it, there'sother people that are probably
encountering the same issue.

Speaker 2 (01:28:49):
Well, noah, thank you so much for a wonderful time.
I really appreciate having youon and talking to you about a
number of different things andcertainly hope we can hook up
again sometime in the future,and I'm sure we'll talk in

(01:29:11):
between, because I'm going tomake sure that I mention you to
all of my lodge buddies and Iknow you can help them out.
But thanks for joining us today.

Speaker 1 (01:29:26):
Thank you so much, really appreciate it.
It's been a pleasure.
No problem.
Help me out again.
If you need me, I'd be happy tocome back Beautiful, appreciate
it.

Speaker 2 (01:29:34):
And folks, just so you know, noah, tell them where
they can find your product.

Speaker 1 (01:29:44):
So trekitcom is the website.
Um.
If you send an email to supportat trek itcom, the, the
spelling of it is t-r-e-q-i-tcomum.
Send me an email um, and I'd be, or give me a call.
I'd be happy to give you a demoum show you what it's all about

(01:30:05):
.

Speaker 2 (01:30:06):
Beautiful and folks.
That brings us to the uh thethis time again.
Uh, thank you all for listeningand getting to this point.
Um, we really appreciate it.
And uh, head on over tofishingcanadacom and get into
those giveaways.
Uh, there's always wonderfulstuff.

(01:30:27):
Garmin tops the list.
I don't even know what's thereright now.
You should get on there and winsomething for me.
But get in there, get yourballots in the box, the more the
better.
And also, if you're interestedin partnering up, willie and I
have a wonderful card.
We would love to partner withanybody out there that's looking

(01:30:53):
to create a wonderfulrelationship.
And folks.
Thus brings us to theconclusion of another episode of
Diaries of a Lodge Owner.

Speaker 5 (01:31:18):
Stories of the North.

Speaker 3 (01:31:19):
I'm bending my rock, stretching my line.

Speaker 5 (01:31:27):
Someday I might own a lodge, and that'd be fine, I'll
be making my way the only way Iknow how, working hard and
sharing the north with all of mypals.
Well, I'm a good old boy.

(01:31:49):
I bought a lodge and lived mydream, and now I'm here talking
about how life can be as good asit seems.
Yeah.

Speaker 3 (01:32:05):
As the world gets louder and louder, the lessons
of our natural world becomeharder and harder to hear, but
they are still available tothose who know where to listen.
I'm Jerry Ouellette and I washonoured to serve as Ontario's
Minister of Natural Resources.
However, my journey into thewoods didn't come from politics.

(01:32:37):
Rather, it came from my time inthe bush and a mushroom.
In 2015, I was introduced tothe birch-hungry fungus known as
chaga, a tree conch withcenturies of medicinal use by
Indigenous peoples all over theglobe.
After nearly a decade of harvestuse, testimonials and research,
my skepticism has faded toobsession and I now spend my
life dedicated to improving thelives of others through natural
means.
But that's not what the show isabout.

(01:32:59):
My pursuit of the strangemushroom and my passion for the
outdoors has brought me to theplaces and around the people
that are shaped by our naturalworld.
On Outdoor Journal Radio'sUnder the Canopy podcast, I'm
going to take you along with meto see the places, meet the
people.
That will help you find youroutdoor passion and help you

(01:33:21):
live a life close to nature andunder the canopy.
You live a life close to natureand under the canopy.
Find Under the Canopy now onSpotify.

Speaker 5 (01:33:35):
Apple Podcasts or wherever else you get your
podcasts.
Hi everybody, I'm Angelo Violaand I'm Pete Bowman.
Now you might know us as thehosts of Canada's Favorite
Fishing Show, but now we'rehosting a podcast.
That's right every Thursday,ang and I will be right here in
your ears bringing you a brandnew episode of Outdoor Journal
Radio.
Now, what are we going to talkabout for two hours every week?
Well, you know, there's goingto be a lot of fishing.

Speaker 4 (01:33:56):
I knew exactly where those fish were going to be and
how to catch them, and they wereeasy to catch.

Speaker 5 (01:34:01):
Yeah, but it's not just a fishing show.
We're going to be talking topeople from all facets of the
outdoors, from athletes, All theother guys would go golfing Me
and Garth and Turk and all theRussians would go fishing.

Speaker 1 (01:34:13):
To scientists, but now that we're reforesting and
letting things breathe, it's theperfect transmission
environment for life.

Speaker 6 (01:34:20):
To chefs If any game isn't cooked properly, marinated
, or you will taste it.

Speaker 5 (01:34:27):
And whoever else will pick up the phone Wherever you
are.
Outdoor Journal Radio seeks toanswer the questions and tell
the stories of all those whoenjoy being outside.
Find us on Spotify, applePodcasts or wherever you get
your podcasts.