Culinary Art in Alaska's Wilderness

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What does living in the vast wilderness of Alaska teach you about love, life, and the relentless dance of seasons? Join us as we uncover a heartfelt story of a cross-continental romance between the United States and Scotland, which found its home amidst Alaska's majestic landscapes. Our guest shares the unique experience of adapting to Alaska's extreme seasonal shifts, finding companionship in pets, and exploring the concept of home when loved ones are spread across continents. Prepare to be captivated by discussions on the revival of the woolly mammoth through genetic science—a topic that sparks curiosity and wonder.

From the serene beauty of Alaska, we journey into the rugged world of culinary entrepreneurship against the backdrop of icy winters and challenging conditions. Discover the resilience and innovation of a chef who transitioned from personal cooking to thriving food truck ventures in Alaska's demanding climate. Stories of intense working periods followed by rewarding breaks offer a glimpse into the vibrant food culture that persists despite the elements. The episode shines a light on the creative solutions required to keep the wheels turning in an environment that is as unforgiving as it is inspiring.

Our exploration doesn't stop there. We venture into the realms of health, dining, and beyond. Reflect on the unique fusion of traditional and modern culinary artistry and the creative use of Himalayan salt in event dining. Personal anecdotes about dietary trends, such as intermittent fasting and the carnivore diet, provide a humorous yet insightful look at the quest for health and balance. . Tune in for a rich tapestry of stories that connect cultures, challenge norms, and reveal the limitless possibilities of life.

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Episode Transcript

Speaker 1 (00:00):
Hello and welcome to Matt Chambers Connects, a
podcast hosted by Matt Chambers.
This is the podcast thattranscends boundaries, empowers
cross-cultural connections andfosters a more connected world.
I'm your host, matt Chambers,and I invite you to join us on
this quest to expand ourunderstanding and build bridges

(00:20):
between my two favorite placeson the planet Latin America and
the United States.
I've been traveling, living anddoing business in Latin America
for nearly two decades, so howabout you?

(00:50):
What's?

Speaker 2 (00:50):
going on out your way .
I'm assuming it's cold there inAlaska, right?
Yeah, you know, we got up thismorning and I'm looking outside
and I'm thinking, why does itseem so dark this morning?
And it was because the lastcouple of weeks we actually got
a little bit of an icefall fallto say that we actually didn't
have some rain, and then lastnight it clouded over, and so
I'm sitting on the couch at halfpast seven this morning going,

(01:11):
this seems so, so dark.
And and you know this is whathappens this is that we're right
at the.
We're right at the fall equinox, so we're at the peak of our,
our, our time, our daylight loss.
I think we're at, you know,five and a half minutes a day.
So at the end of a week, youknow you've lost another 40
minutes of daylight.
You know this is when we'rereally losing it.
So, yeah, so we're starting tolighten up a little bit, but

(01:38):
still we're already on the.
I mean, we're on the downslope.
So come on December 21st,because a winter solstice means
something to us, is that?

Speaker 1 (01:46):
when you're does it start.
What happens on December 21st?

Speaker 2 (01:50):
So that's when the light shifts and we start
gaining the light.
So if you think of the bellcurve, so what is it?
December, january, february,march.
So by March 21st we're gainingthat five and a half minutes of
daylight.
So by March 21st, you know, nowyou've, you've added on 40
minutes of daylight at the, youknow, at that week.
So it just as it goes up andthen it comes back down and it's

(02:13):
, you know, so it's the it's.
Now we're dropping fast.
We've hit our peak.
21st of September It'll startto slow down a little bit and
then, so by December 21cember21st, you know we're only losing
seconds of daylight.
And then it starts, you know,creeping back up.
So you think you know fiveseconds, ten seconds, you know

(02:33):
it slowly climbs up to a minute.
So however long it takesbetween december 21st and march
21st to go from seconds and on,you know minutes, on up to five
and a half minutes or so, andthen it starts, you know,
dropping again.
So it's yeah.
So what took you to?

Speaker 1 (02:52):
Alaska.
Where are you originally from?

Speaker 2 (02:54):
So my mom, the love affair of the century.
My father met my mom at awedding in England back in the
60s and then it was one of these.
You know, back then it was theold, you know the par avion
airmail, you know the thin, thinsheets of paper and the
envelopes.

(03:15):
And so they corresponded fortwo years and there was a trunk,
a trunk full of letters backand forth between them.
I mean I think they wrote toeach other twice a day, every
day.
I mean it was just crazy howmuch they wrote back and forth.
I mean goodness knows what theyspent on postage.
Of course it was cheaper backthen, but yeah, Wait, so she was

(03:38):
in Alaska.
No, so my mom was in Scotland.
She went down to a wedding inEngland.
My father was best man, it wasone of her cousins that got
married.
My father met her at thewedding and then they
corresponded.
Because he was still, he hadbeen in Germany, he was
stationed with the Air Force inGermany, america, and

(04:01):
corresponded with my mom for thenext two years, then went back
to Scotland, married her,brought her to the US and they
were in Michigan for about ayear and then he said we've got
to go to Alaska for six months.
It was just six months and thenended up being, you know,

(04:22):
staying up in Alaska for, youknow, gosh, until, my guess, 90,
well, into the 90s, early2000ss.
So and they my mom and dad haddecided that they were going to
move back to Scotland and theywere getting ready and they were
making the plans and then myfather passed away.
So now, now my mom is back therebecause she she would have been
here on her own.
I mean, I do have a brother andthere's myself.

(04:43):
And now we're both kind ofsaying, oh gosh, I don't know if
we want to stay here any longer, but um, yeah, so my mom's back
in Scotland, she's with all ofher family, cause there's nobody
in the U?
S except my brother and I atthe moment.
Yeah, he's got a, he's got a,you know he's got children, but,
um, I don't.
And so, yeah, I mean, I don'thave human children, I've got

(05:04):
dogs and horses.
Dogs, it's the same thing, dogsand horses yeah, Same thing.

Speaker 1 (05:11):
they just can't quite carry on your lineage as easily
.

Speaker 2 (05:15):
I know, but they don't as far as we know right
now Right, I know there's someweird things going on out there,
though we don't want to knowwhat's going on in the gene
deciphering world, do we?

Speaker 1 (05:25):
Yeah, I hate to, I absolutely hate to question it,
because as soon as I say, hey,you can't do that six months
later you know, I was justseeing something yesterday Some
guy has, he's all but confirmedthat he's bringing back the
woolly mammoth.
You know, it's been completelyextinct for you know, I don't

(05:48):
know how many years, but umthousands of hundreds, if not
thousands of years for sure.
I can't remember exactly.

Speaker 2 (05:52):
But yeah, he's bringing it back Like it's.

Speaker 1 (05:54):
It's confirmed that this guy is he's.
He's bringing it back.
It's real.

Speaker 2 (05:59):
See, no, no, you know , is that a good idea?

Speaker 1 (06:05):
I don't know, I mean I haven't looked into it enough
to know.
I mean I think at the outset,when I first see that, I'm like
wow, that's pretty cool thatthey can bring back.

Speaker 2 (06:10):
You know, because there's some of those animals
that I'd like to see in reallife, I think.

Speaker 1 (06:16):
But I'm not so sure it's good for the overall
ecosystem.
I'm not real sure.
Well, and I suppose as long asthey're well contained, but you
know you let something like thatlose inadvertently.
And then what?
Yeah, exactly, yeah.

(06:45):
I mean I don't know whathappens if they get out there
and none of these other animalsare accustomed to seeing them
and they're not accustomed toseeing any of the other animals.

Speaker 2 (06:49):
I'm not real sure how that screws up the overall food
chain, but uh, it's gonna begonna be interesting to see.
I I saw something similar.
It wasn't the woolly mammoth,but they were talking about the
fact that you know the cloningof, and I know they're doing it
with dogs and sheep and andthey've started that a while ago
, but they're actually there's aplace in lond London that was
shipping tissues over to Texasand then sending them back and

(07:11):
then you know, when they werebranching out past, dogs and
cats is what it sounded like andI thought I don't know, that's
so weird, I don't know.

Speaker 1 (07:21):
Yeah, I'm not sure I mean, there's one part of me I'm
kind of like you, and there'sone part of me I'm kind of like
you.
There's one part of me thatthinks it's really interesting
and cool and I'd like to see awoolly mammoth.
But um, there's another part ofme that doesn't know how that's
going to affect things.
I don't know right, right.
It's very curious so I guess youknow alaska.

(07:41):
Let's talk about your, yourfood truck business.
I mean, I know you're doing alot of catering and stuff.
Now Did you start out in thefood truck business and then
that got you into catering.
I guess kind of they're one inthe same in a way, right One
leads to the other.

Speaker 2 (07:57):
Well, so originally, what happened?
I came back to Alaska.
I was actually supposed to kindof tour the world.
I was going to go Australia andEU and probably UK and then
make my way back and of course,when my dad got ill, I decided
to stay put.
So I purchased a raw piece ofproperty didn't even have a
driveway on it, and now there'sthe house.

(08:19):
I'm coming to you from thehospitality building, which is
6,000 square feet.
My kitchen is right to my sideand I've got two large bed and
breakfast, but they're full size.
I mean, they're like two flats,they're two-bedroom, full
living kitchen.
I guess you can call me akitchen hoarder, because I've
got the house kitchen, I've gottwo kitchens upstairs and I've

(08:40):
got the commercial kitchen.
What a terrible thing, huh.

Speaker 1 (08:47):
But no short of cooking around here, then yeah,
I was going to say you can cookwhatever you need there.
For sure I might wait tillsummer and come pay you guys a
visit.

Speaker 2 (08:54):
Yeah, exactly right.
So no, I built out the wholeplace and then it was probably
five, six years ago the foodtruck thing started to get hot
as well.
But I started with the cateringand grew that and grew that
over the years Originally I wasa personal chef and then the
people who had said, gosh, canyou do our Christmas party, can

(09:19):
you do a birthday party?
All of those little things, abirthday party, you know all of
those little things.
And very early on I had workedwith a restaurant in Anchorage
that was really really high end,probably the best restaurant, I
would say, in Alaska, not to be, you know, completely biased,
but they were in WineSpectator's, you know, top 500.

(09:39):
They had done very, very well,considering as far north and as
challenged as we are up here andyou know they just.
It was just really a fun outlet.
They had a catering contractwith the Anchorage Museum and
that's where I got my firsttaste of catering and I thought
you know, isn't this lovely?
You work really hard for a fewdays.
You're not serving the publicat that point, you're just

(10:06):
creating and building andexpanding in volume.
And then you put on this lovelyshow and everybody eats and
they're all happy, and then youget, you know, if you don't have
anything the next week, you'vegot a week off, you know.
And then you play it all overagain.
I was like this is all right,because you can really work and
then you can get a break.
So I decided that the cateringwas really the way to go and, as
we all know, exponentially,it's one thing to go to a

(10:30):
restaurant and if you're servingfour here and two here and six
there and repeat, well, okay,but you've got to do that every
night.
Why not just do 300 on Saturdaynight?

Speaker 1 (10:41):
You know what I mean?

Speaker 2 (10:42):
You've got to be done for a couple of weeks and take
it to the next day 300 onSaturday night.
You know what I mean Exactly.
So, um, really, I thinkcatering, uh, at least in the
food business and if you have arestaurant or a cafe or bistro,
it's great to you know, if youlove that day to day, no problem
, um.
But if you want to just reallyjust hit it hard and then, you

(11:03):
know, get that break, I thinkcatering is the way to go.
So, but that eventually led tothe food truck, and the food
truck was lovely.
I mean, we had fun with thefood truck.
But a food truck in Alaska is alittle bit of a challenge
because I mean this morning nowit's the 9th of October We've

(11:24):
had snow on the mountainsalready.
We'll probably have snow in thenext three to four weeks and
then it gets super cold andthere's snow on the roads until
April at least.

Speaker 1 (11:36):
So you can't really work during that time.

Speaker 2 (11:39):
You better have.
Not in a food truck, I don'tfeel.
I mean there are some trucksthat still, you still see them
going around, but I mean youhave to have that thing really
well insulated, becauseotherwise I mean if you've got
your stove or your fryer orwhatever it is you've got,
you're warm, you know, from the,from the chest up, or because

(11:59):
I'm sure I'm only five feet, sothe rest of you is cold.
You know it's like if you don'thave heaters on the floor it's
really freezing, because thenyou've got that cold air
underneath you and you'restanding on diamond plate and I
mean it's really chilly.
So yeah.
Or if you got the oven on, wellthen OK.
So you open the oven and nowyou're cold from your knees down
, so, and then water freezes.

(12:20):
You can't keep the water fromfreezing.
I mean it's really chilly.

Speaker 1 (12:26):
What a hard place to live.
I mean, I never had thoughtabout it that way.
I guess Everyone knows thatit's challenging to live there,
but I never really had thoughtabout it affecting all the
businesses for that.

Speaker 2 (12:42):
well, and a food truck is entirely different,
because you're traveling aroundand the roads are icy and it's
dark and it's, you know, unlessyou're putting studs on the
tires.
Most people and we did it aswell, most people were putting
their trucks away from probablyseptember to may, so that's a

(13:04):
long time to let the truck sitand not make any.
You know you're not making anyrevenue on the truck.
Now.
You're going gangbusters allsummer and then, of course,
summer comes and goes, and thenyou, you know you didn't really
get much of a holiday or youdidn't really get to enjoy it
because you're working so much.

Speaker 1 (13:18):
So yeah, so you're just holding up your, your, your
holidays during the time of theyear where you can't do
anything.

Speaker 2 (13:25):
Right, right, right.
I mean, food trucks are greatin Portland.
I mean that was their hub, theystarted out, so really great
there.
But they can work year-round.
So if you want to take twoweeks off or take one week off a
month or whatever it is, you'restill working year-round,
that's not a problem.
But I think you know, muchfurther north of, say, you know

(13:48):
the 50th parallel, it starts toget really chilly.
So I just don't know if it's areally great idea up in our neck
of the woods, so to speak, butaround the states, yeah, it's
fantastic.
They can work year round.
Really really great.

Speaker 1 (14:04):
Yeah, I was doing some research on that.
The good ones make some seriouscash too.
It's not just a side hustle, itkind of appears to be right,
like with the naked eye.
It appears like it's just somedude on the side of the street
selling some tacos, right, he'sjust making a few bucks to pay
the car payment or whatever, butwhen you really look into it,

(14:25):
the successful guys make seriousmoney.

Speaker 2 (14:28):
Well, see, that's the thing.
And again, opportunities in thelower 48 are just fantastic
because they can go to theHilton having a conference for
two or 300, and maybe one or twotrucks show up and they feed
that entire group for three orfour days.
Maybe they don't work for aweek after that because they fed

(14:48):
that many people, or maybe theythey do the conference for two
days.
It's only them, um, and ifthey're doing it right, you know
they're serving people quickly.
You've got to learn how toshuffle out the door very, very
quickly when you're hosting forthat many.
And then maybe they do thewedding on Saturday, then maybe
they're off for a couple ofweeks.
It just really depends.
But yeah, it's again, it's theexponential factor there on the

(15:13):
catering side, if you can feed alot in a small amount of time,
that's then you can chill for abit yeah exactly, exactly yeah.

Speaker 1 (15:22):
So let's how much work is involved in a food truck
, like if you had a food truckonly business versus owning a
physical restaurant.
I would imagine the food trucksless right In terms of managing
inventory and all that I mean.
You don't have most peopledon't have this big, massive
menu where they need to buy 500different items right and keep

(15:45):
those flowing Right.

Speaker 2 (15:48):
Right, it's less staff, it's less inventory.
You know, you can kind ofunless of course you're signed
up with say, maybe you're doinga Saturday market or something
like that.
If you're there every weekdoing something or some weekly
thing, then obviously you've gotto account for that.
You know, if you're there everyweek doing something, you know
or some you know weekly thing,then obviously you've got to
account for that.
But you're not doing the day today grind in a restaurant.

(16:10):
So I, I love the food truck forthat, just because personally I
don't, I don't want to have arestaurant and be there and tied
to it, you know, six, sevendays a week.
That's just.
But that's me personally, Iprefer that.
I prefer to put it out quickly,you know, once a week or
whatever, and then be you know,be finished.
But yeah, the food truck isjust, it's much easier.

(16:33):
Now the only thing I would sayis that you know we have a full
commercial kitchen here, and sowe've got Four of them right,
full commercial kitchen here,and so we've got four of them
right.
Well, four of them.
Well, one commercial threeresidential right Because the
fire marshal gets funny aboutthings like that yeah, so if

(16:56):
you've got the commercial one,then you may need storage.
I mean, you may need to havebackup fridges and freezers, and
for us that was easy becausewe've got the facilities.
The other thing on a food truckis if you're having to create
and cook and clean in one littlefood truck, you might really
narrow down your menu becauseyou don't have a lot of space.

(17:18):
At least for us, we could comeback to the kitchen, we pull all
the dirty dishes out, we washthem all here and we've got lots
of space and you know plenty ofroom, whereas in a food truck I
mean, think about it you've got, um, usually the sink.
It's just the tiny little.
You know there's a three, well,you have to have in that food
truck, but it may only be, youknow, 18 by 16.

(17:40):
It's, it's pretty, it's prettysmall.
And so you know, if you'rewashing up a lot of dishes, you
know, and you're, you're, you'reholding tanks aren't going to
be very big either.
I mean, maybe you've got 50, 60gallons Um, so then you've got
to get more water or you've gotto be attached Um, I mean, not
that it's not doable, but whenyou have a big commercial
kitchen, like I did, and thenwent into the small food truck.

(18:02):
It was like, oh, wait a minute,we want to be like having our
space in our room, so we wouldprep at the big kitchen and then
just put everything in therefrigerators out in the food
truck.
So it worked out really wellfor us that way.

Speaker 1 (18:14):
So you're doing now you're doing a lot of weddings.
It looks like weddings andcorporate events out there as
well.

Speaker 2 (18:21):
And we have for years .
So, because it's so seasonal,usually May to September is the
wedding time frame.
There are some winter weddings,but not many, because it's just
so cold, and so then we'll havefundraisers in the fall.
Social events happen year roundregardless.

(18:42):
Social events happen year-roundregardless.
And then the corporate, youknow the holiday, christmas
parties.
Our holiday season startspretty much mid-November and
goes all the way through the endof January, because, again,
there's only a couple of weeksin between Thanksgiving and
Christmas and everybody wants tohave a holiday party.
So it's not unheard of for usfinishing up the last Christmas

(19:06):
or holiday party at the end ofJanuary just because it just
keeps going and people are busyor they say, oh, we don't want
to try and squeeze one morething in before Christmas, so
they do it after Christmas orover New Year's.
New Year's weddings tend to bea thing, so we do get a few of

(19:26):
those.

Speaker 1 (19:27):
That's a thing everywhere, isn't it?
I think so, I think so yeah, Iwonder, why that I mean, I guess
.

Speaker 2 (19:33):
I don't know.
That's definitely a couplething that they've decided, that
that's something they want todo.

Speaker 1 (19:39):
I wonder if, when you receive that invitation, though
, that there's going to be a NewYear's wedding, when you
receive that invitation, thoughthat there's going to be a new
year's wedding, if you're like alittle angry about it because
you're going to have to give upyour new year's eve family to go
see some person's wedding, orare you like, yeah, there's
gonna be 900 people at this sameplace.
This is now.
I don't have to plan my newyear's, you know I think I'd be

(20:02):
a little irritated.
I don't want to go to thiswedding on New Year's Eve.

Speaker 2 (20:07):
Come on.
Yeah, I don't know.
It's interesting.
It's interesting, I don't know.
Maybe taxes play a role in thatone.
Are they trying to get a taxdeduction before the end of the
year?
I don't know?

Speaker 1 (20:18):
Yeah, there you go.
Never thought of that, yeah, sohow are you bringing fine
dining into non-traditionalsettings?
Now you know?
Notice on your website.

Speaker 2 (20:32):
So you know, if you just get creative, there's a
million different things you cando.
But in saying that, one of ourso I don't know if you remember
here, probably 10 years ago,eight years ago, the Himalayan
salt, the pink salt, just made abig splash, yes, yes.

(20:53):
So when that came out and wesaw these salt slabs and bowls
and things like that, you lookat that and you go, gosh, what
can we do?
That would be sort of uniquewith that presentation, be sort
of unique with that presentation.
And you know, I think that wasone of those things.
You know, you wake up in themiddle of the night, you get an
idea, you write it down, you,you know, you fall back to sleep

(21:20):
and in the morning you're like,what did I put down there?
And the thought that came to mewas to take medallions of
tenderloin, and originally itwas just to sear them on the
salt, but we've since added sousvide into the process.

Speaker 1 (21:35):
I love sous vide.

Speaker 2 (21:37):
I'm so glad you said that it really.
It makes life amazing, doesn'tit?

Speaker 1 (21:41):
um, it's, it's incredible.
You know, I've bought like 10of those stupid innova ones that
are like 140.

Speaker 2 (21:46):
Yes.

Speaker 1 (21:47):
Yes, and I bring them in my carry on suitcase with me
or my backpack where I have mycomputer and all that in, and
they just keep breakingtraveling.
I don't know why I can't keepone around, but you know I
bought one back in my house inAtlanta years ago and it lasted
four or five years, somethinglike that, maybe even more, four
or five years, something likethat, maybe even more, before I

(22:09):
took it traveling, and then, forsome reason, I cannot keep
those things intact while I'mtraveling, but they're
incredible.
I'll let you talk about the sousvide, because I want people to
people that don't know what asous vide is, to hear about this
, you know that Anova.

Speaker 2 (22:23):
we've had quite a few of them ourselves.
The original one, if youremember it was kind of a bigger
, bulkier, sort of a heavierduty one.
That one lasted us for probablysix years before it finally bit
the dust, and now they've madethem smaller.
I think they outsourced toChina.
So they're a little more.

Speaker 1 (22:41):
That's why mine are breaking Right.

Speaker 2 (22:43):
Yeah, okay, jewel might be the way to go.
Look at, jewel might be the wayto go.
Look at Jewel J-O-U-L-E.
See if Jewel might be one totry Either that, or if you're
traveling with them, do you meanon the airlines?
Because if they're throwing thebags around, maybe they're just
hitting them too hard.

Speaker 1 (23:02):
Yeah, something's happening with the travel.
Most of the time, if I have asous vide with me, I put it in
the bag that I carry on, whichis a backpack typically.

Speaker 2 (23:12):
I don't know what's happening.

Speaker 1 (23:19):
It may be just going from place to place so often
that eventually somethinghappens and it hits.
You know it bangs up againstsomething a little harder than I
thought, and the next time Ifind it it's broken.

Speaker 2 (23:28):
Oh, that's a bugger, that's.

Speaker 1 (23:29):
Yeah, I don't man, that thing's incredible, you
know it's um yeah, you know what?

Speaker 2 (23:36):
Yeah, it makes your food just absolutely delicious.
So what we've done, and nowwhat we do is we will take.
So you know, and this is thisused to be one of our um.
So you know, and this is thisused to be one of our um, they
COVID, thanks, thanks, covid, um, but prior to COVID, we, we
would be at an engineeringoffice and once they discovered

(23:57):
this, they could never let it go.
So we would go in.
We would start at 1130 in themorning and we would go to about
two o'clock in the afternoon,and in that short time between
the sous vide and two saltblocks, we would sear tenderloin
medallions with a, you know, ared wine, demi or something like

(24:18):
that, and we would serve up 250people in that short amount of
time.
It was just amazing.

Speaker 1 (24:26):
With that little, small sous vide are you using?
I'm assuming you'd have to usemultiples or the big, huge
industrial one.

Speaker 2 (24:33):
No, you know what works.
So we get again.
Here's the ingenuity.
We take a cooler, cut a hole inthe top of it, you put your
water in it and you close thatlid and that Anova because that
the ones we were using put,slide that down into the hole
and then, once your water is hotand it's keeping that entire

(24:54):
cooler of tenderloin all in thesous vide, you just if you you
open it up, you make sure youdon't lose your you know your
anava into the water.
Obviously, grab a bag of, say,nine tenderloins and at a time,
and we just pull them out, popthem right on the salt and keep
going.
Just amazing.
And you know, the only thingthat really screws it up is when

(25:16):
you get that person, and youknow there's always that person
who goes I want it, well done.
You're like, oh Lord, likethere's no grills's december and
alaska.
Like you do, you don't haveanything else, and you're like
well, could you maybe come backin 45 minutes, because you know

(25:36):
we'll leave it sitting on theside.
You know, short of us pulling asterno out, you know doing a
fork thing and like trying to.
You know it's like okay, well,we'll just let it sit and kind
of keep cooking and and you know, but otherwise everybody else
is loving it, because you knowit's like, okay, well, we'll
just let it sit and kind of keepcooking, and you know.
But otherwise everybody else isloving it because you know it's
a nice medium, rare or even ifyou want a few mediums, you know
you can, you know maybe startwith those.

Speaker 1 (25:57):
Yeah, you just leave it in a couple minutes longer,
right?

Speaker 2 (25:59):
Yeah, yeah, yeah, so it's perfect.

Speaker 1 (26:02):
So everything I've always heard is true the chefs
do get pissed when you ask formedium or when you ask for
whatever.

Speaker 2 (26:08):
It's not that, it's just you just think well, one,
it is a little sacrilegious tothe beef, okay, we'll
acknowledge that, but it justtakes forever, at least in that
presentation, because you don'thave any other way to do it Like
okay, what are we going to do?
Go shove it in the microwave.

Speaker 1 (26:32):
When you say it's a little sacrilegious to the beef,
what do you mean by that?

Speaker 2 (26:34):
Well, I just think that if you're going to enjoy a
lovely piece of tenderloin, whycook the?

Speaker 1 (26:36):
heck out of it.
Yeah, exactly, we don't want itlike a pocky puck, right, you
know, but you know not, but youwouldn't.
You wouldn't believe, um and Idon't know if it's a
misunderstanding of food orpeople that just maybe just
don't have experiences withanything else.
But I've met so many peoplealong my travels and even like

(26:56):
in a small town where I grew up,a lot of people won't even eat
it if it's not well done, and Icouldn't.
There's no way.
If you cook me a steak, welldone, I'm not going to eat it,
right?

Speaker 2 (27:06):
Right no way couldn't there's no way.
If you cook me a steak.

Speaker 1 (27:09):
Well done, I'm not going to eat it.
Right, right, no way Right.
There are a lot of people outthere that, just like you know,
I lived in.
I've lived in South America forquite a while and, depending on
where you are, you know somepeople like.

Speaker 2 (27:17):
Brazil, uruguay.

Speaker 1 (27:18):
Argentina.
They understand meat very, verywell.

Speaker 2 (27:20):
Yes, they do.

Speaker 1 (27:21):
But then you go to other places like Colombia,
venezuela, sometimes, like youknow, places like that and and
these people are like oh my God,it's bleeding.

Speaker 2 (27:30):
It's bloody.
I'm not eating that you know soum.

Speaker 1 (27:34):
I don't know if it's lack of education or just lack
of experience, or what?

Speaker 2 (27:43):
You know, I actually think it's a bit of a
generational thing.
Um, we have, I have family inthe UK and I have some aunts and
uncles that are, you know,obviously in their 80s at this
point and that Sunday roastneeds to be cooked, so that you
know you're shredding it and itis, you know, it is dark gray
because it's got to be cookedthat much.
But to eat it, not cooked tothat point, is is not, it's not

(28:06):
done.
If it's still, um, medium, it'sjust, in their eyes it's uh,
yeah, that's not finished, sowe've got to make sure we cook
the heck out of it.
So I think it's definitely a.
I do tend to see that with theolder generation, not to say
that that doesn't happeneverywhere, but if, if it's not,
you know, maybe then it's momand dad.

(28:27):
Well, mom and dad did it likethis, so we've got to do it like
this.
You know there's, there is that, you know, that goes on.

Speaker 1 (28:32):
So yeah, yeah, I have this fight with my mom all the
time about chicken.
Um, and everyone from where I'mfrom in like small town West
Virginia is where I originallygrew up Um, but I haven't lived
there in roughly 20, 20 yearsnow, um, so when I go back there
, everyone thinks, oh, you gotto cook chicken to you know 165

(28:55):
degrees and then take it off.
Well then, when you take it offit it climbs another five to 10
degrees right and 170, 175degrees and you can't even chew
into it.
But people love that People wantthe chicken completely, you
know, completely, just dried outand I can't do it.

Speaker 2 (29:17):
What we have started to do is we will even sous vide
chicken now.
Yeah, I did too.
I've done it a million times,absolutely.

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Speaker 2 (30:27):
So let you know say, we've got chicken going out the
door for 100 people at theweekend, we will spice it, you
know, put butter in with it oroil or whatever it is, onions,
garlic, whatever it is, and youknow we will sous vide all of
those and we will pre-cook allthat, kill it, toss it back in
the fridge and then when you goto reheat and you're doing it in

(30:50):
larger pans you can literallyshingle it, reheat it and just
enough to heat it.
But you're not, you're heatingbut you're not cooking it, and
it works out perfectly.
Now, if you go too low, youknow, like, let's say, you cook
chicken at 140, it's going to bevery bendy and kind of slippery
and that's not what you want toeat, because that's not right,

(31:13):
that's wrong for your mouth,right.
But if you get closer to the150 mark and then getting closer
because you've still cooked it,you're still above the 140,
then you're not having theproblems, you don't have to
worry about any.

Speaker 1 (31:25):
You know, know, weird salmonella and things like that
um so 140 for chicken is thecut off on, even on the grill or
whatever 140 no, see you go,you go up.

Speaker 2 (31:36):
I'm saying we, we go from, like we go to about 145 in
sous vide, but remember, we'reputting it back in the oven.
So then once we get it up toabout 150 ish, even maybe ones,
even if it goes to 155, if it'sin a sauce, you're not overdoing
it, you're reheating.
So it's already.
The proteins have alreadycongealed.
So then you still have a lovelypiece of chicken that you can

(31:58):
cut with your fork withoutmaking it into rubber.
And that's the thing you don't,that rubber chicken.
I hate that.

Speaker 1 (32:06):
I just, you know, like you said, my mom makes
incredible, incredible friedchicken, but I beg her for mine
to just cook it.
You know, seven to 10 degreesless.
But I mean, she has lines at thedoor when she makes this stuff,
like people just love it andthey want more and more of it.
And I beg for 10 degrees lessand she's like, oh, you're going
to get sick, more and more ofit.

(32:27):
And I begged for 10 degreesless and she's like, oh, you're
going to get sick.
So we always go back and forthand have this battle.
You know, like every time I getsick, if I just got a little
little stomachs bother me todayor whatever, it's just getting
on, irritate me, probably causeyou ate some raw chicken.
It's like this.
You know this banter back andforth.
But yeah, this, wow, the sousvide is incredible and you know,

(32:56):
I noticed on your website, man,you guys do some really, just
really creative menus andpresentations that I don't think
I've ever seen anywhere else,like the the birch tree slices
that I saw.

Speaker 2 (33:03):
Yeah, you know.
So I guess that's a good thingabout sitting on your own wooded
pile of acreage here.
If a tree comes down, we justgo out, cut it up and, you know,
sand it down and put somemineral oil on it and then we've
got birch boards for ourpresentations.
The other thing you'll see andthis wouldn't be very obvious to

(33:25):
you, but if you see anythingwith glass underneath it I am
also a glass worker and I dokiln-fused glass, not blown but
kiln-fused, so I will cut sheetsof glass, throw it in the kiln

(33:46):
do is we've got some blues andsome whites and some irid clears
, different shapes and colors.
But if we take little Christmaslights with, say, they're white,
with some like this, it's notglitter but it's like a tinsel,
like a stiff tinsel around them.
They're already sort of apre-done Christmas light, so

(34:09):
they're very bright and shinyand they reflect.
If you put those under theglass and especially like the
irid or the blues or the whites,all of a sudden that pops the
color presentation.
And if you put like a blue swagdown, and if you put like a
blue swag down now, you looklike you've got icy desserts

(34:29):
that are being displayed at theChristmas presentation time.

Speaker 1 (34:36):
You use those birch tree slices for charcuterie
boards, and all that too, right.

Speaker 2 (34:48):
We do that, we do veggies on those.
We do fruits and cheeses andeverything on those, and then on
the glass it's yeah it's.

Speaker 1 (34:51):
It's a lot of fun we really try to do.
You know, recently I, um, I wasdoing the carnivore diet for a
long time.
Uh well, for about three orfour months until I loved it, it
was the best diet I've everbeen on.
My body changed, um, everythingchanged.
I look younger, feel younger,all the above.
And then I started havingproblems with gout.
But during that process of just,you know, it's just steaks,

(35:16):
right, you're just eating steakafter steak, steaks and butter
and all that.
And so during that, I startedbuying these cutting boards.
You know, because it just madethe most sense.
I would cut the steaks up,grill them, put them right back
on, you know, clean the cuttingboard, obviously, and put them
right back on.
It just felt so cool, I don'tknow why.
I just felt it just felt likeit made sense right to be doing
everything on the cutting boardand I thought that was the
coolest thing I had seen untiluntil I just saw your bird

(35:38):
street boards.
So, yeah, you just one-upped me.
Now I want to order a birdstreet board.
Yeah, you just one-upped me.

Speaker 2 (35:50):
Now I want to order a birch tree board.
Well, I mean, I'm sure you musthave some woods down there that
you could literally go tosomebody and ask them to chop
them up for you.

Speaker 1 (35:58):
Oh, I'm sure.

Speaker 2 (35:59):
And some really hard woods Hard woods that are almost
rainforest-proof woods.
Yeah, there'd be some reallylovely things down there, and
they'll have beautiful.
I mean, we don't have anymaples that grow up here or oaks
we're too far north for thatbut gosh, how lovely to be able
to slice those up and just seesome, because those are

(36:20):
different beautiful colors.
So, yeah, yeah, no, that's yeah.
And all that protein you knowour bodies are protein, so when
you feed it protein, you knowyou do feel pretty good.

Speaker 1 (36:32):
It felt great.
You know I don't really eat alot of breads and rice.
You know any kind of complexcarbs, yeah, any starches
anymore, really anyway, so itwas pretty easy to drop that
part.
I think that that's what mostpeople have a big issue with is

(36:54):
is, uh, the addiction to sugar,basically, and insulin spikes.
Um, I didn't really have thatcause I had been dropping those
for years, but I did eat quite abit of vegetables and fruits.
Um, and then most of my proteinwas chicken, fish, turkey.
I didn't eat red meat hardly atall, and then I got on this
carnivore and they were like oh,you can eat butter and you can
eat steak and whatever.
So in Brazil they sell.
You can buy the steaksindividually wrapped, like you
do in the U?

(37:14):
S, or you can buy like thewhole big thing, Right.
Right and it's probably 30 or40% cheaper to buy the whole big
thing.
So I would start buying thiswhole big thing and then just
start slicing up my own steaks.
Oh my god, I was having a blastwith that and my energy levels
through the roof.
My skin was so much clearer andthen I've gotten gout three
times in the last five monthsand when you wake up and can't

(37:35):
walk, you're like, okay, I guessI'll never had it in my never
had it in my life and then soI'm trying to figure that out
because, um, I really want to beable to to do that diet, but
it's uh, I'm not sure if it'sgonna work out for me you know
I'd have to, I have to have tolook at a few things about that.

Speaker 2 (37:57):
But that's a build-up of oxalates for the, for the
gout yeah there's a lady onyoutube that talks about how to.

Speaker 1 (38:06):
it's a build-up of oxalates and then those oxalates
don't have anywhere to escape,so it essentially sends these
little like glass shards intoyour kidneys and into your body
right that it can't excrete.

Speaker 2 (38:18):
Did you take any vitamins when you were doing
that carnivore diet?

Speaker 1 (38:23):
I was probably taken.
Pretty much always takemagnesium C B complex.
I almost I take D Other than.
That was probably it.

Speaker 2 (38:36):
K2.
No K2.
No K2.
You were taking K2?
.

Speaker 1 (38:41):
I wasn't no, but I heard that helps you uptake the
magnesium right.

Speaker 2 (38:47):
So I had a problem with this 10 years ago.
In fact, one of the nicestweddings in June that we were
supposed to cater for, which wedid cater for but I was home
because I had made a trip to thehospital with a kidney stone
that morning.
So everybody else had to go tothe wedding and I had to lay on
the couch for almost three days.

(39:07):
They said it was huge that youknow I shouldn't have passed it,
but I eventually did.
But what had happened was I wastaking the vitamin D and my
levels were in the toilet.
And because of us being inAlaska and not getting the
sunlight and the regular vitaminD exposure, naturally, you know

(39:29):
you think, okay, well, I'lljust take some more.
But what they never said at thetime and I've researched this
all since because of that youbuild up those oxalates and that
will cause the kidney stones.
So kind of the same thing withthe gout.
But you need the K2 to helpbreak that down so that you
don't end up with the kidneystones.
Now, ever since then, now I do50,000 units once a week on a

(39:55):
Sunday of vitamin D, but I takethat K2 every single day so that
I don't have to worry about and, funnily enough, when I go back
to see my mom, there's been oneor two times I've forgotten my
K2 and I'm like, oh, I'll befine.
No, no, you know, I know I'vehad a tiny little stone or I

(40:16):
haven't felt good and it'sbecause of that build up, of
having so much vitamin D in mysystem.
But I feel amazing because Imean, your body really needs and
you need a lot of vitamin D,but I never skip the K2.
So if you try it again, I wouldsay try taking that K2, you

(40:37):
know, to see if that helps forsure, along with the D3 and all
the other stuff, huh.
Right, right.
And of course you know, andyou're right, I do magnesium as
well.
The soils are all depleted.
There's no magnesium in ourfruits and vegetables anymore,
there's just.
The levels are terrible.

Speaker 1 (40:57):
Especially in the US right.
It's all so unnatural now.

Speaker 2 (41:01):
You know, the US food is just absolutely atrocious.
It's trash.
It's trash, you know, you.
You, you read the ingredientson the and we don't eat cereal,
obviously, but, um, you know,for people who do, they feed
their children cereal, and, and,and the list it's.
It's that long of words youcan't even pronounce.

(41:22):
You know, um, all of the andthe food dies.
Don't get me started on thefood dies.
The food is just so tainted.
In the US you take that samebox and look at you know, in the
UK they don't allow that stuff.
I mean, they just, you know,it's not permitted, along with
all the preservatives andeverything else that's going

(41:44):
into the system.
So it's, you know, uh, and thenwe look back at the food
pyramid that they did with thewhat's the us?
Oh, that was, that was a bigscam, that was, that was such a
joke.
You know, and and and the whole, um, you know, must have a know
, the healthy breakfast thing.
That was a whole you know thingas well, I mean.

Speaker 1 (42:06):
Breakfast Wasn't breakfast Wasn't breakfast.
It was designed just to sellmore of that crap, more cereals.

Speaker 2 (42:12):
More cereals.
It's not the most importantmeal of the day.
I don't even think you need it.
Yeah, it's certainly not.
And you know like, you knowwhat.
No wonder they're fallingasleep at school.
It's a sugar crash for them,you know?

Speaker 1 (42:26):
I mean, I don't know I started doing intermittent
fasting not not so long ago um,maybe six months ago.
I started getting into that.
My buddy told me he was likeman, you're just taking in too
many calories.
You don't need as many caloriesas you're taking in, and so I
started this intermittentfasting.
Obviously, you know what it is.
It is, but it's an eight hourwindow right, essentially at 12,
like I would start at 12 or onein the afternoon, eat until

(42:51):
eight or nine at night and skipbreakfast.
My body immediately shrunk upand I didn't really change
anything.
I wasn't doing carnivore atthat time, I was just eating my
normal diet, which wasn't reallyfilled with a lot of sugary
carbs or anything.
But at the same time, if I hadbeen doing that three or four
times a day, like I waspreviously, I would have gained
weight or not lost any for sure,and as soon as I started doing

(43:14):
that.
It was two or three weeks in.
I mean, I just started goingleaner and leaner and leaner and
I felt awesome.

Speaker 2 (43:21):
And it's amazing that if you can curb your appetite
that long and even if youshorten it up so if you eat at 1
o'clock in the afternoon andyou stop at 6 or 7, even you
just have that short window andthen go again, because our
bodies weren't made to justgraze and constantly eat you
know three, four, five times aday, and then people, that's it.

(43:42):
Just that's always a littlestrange to me, that that you
know people have got to eatthree meals and then they're
snacking in between.
You're not giving your, you'renot giving your pancreas a break
.
I mean, it's constantlysecreting the insulin and, um,
yeah, I, it's good to give yourbody a break from food.

Speaker 1 (43:59):
I mean yeah, that's great.
I've again.
I've only been experimentingwith that intermittent fasting
for the last, say, six monthsand and I haven't been super
consistent the last couple ofmonths with it.
Sometimes I go out and I'm alittle hungry in the morning and
I'm not focused on it, so I'llgrab some breakfast, Whereas
before I wasn't doing that, Iwas forcing myself to wait until
12 or one.
Um, but when I was doing itconsistently, I've never felt

(44:23):
better than the intermittentfasting and the carnivore, and
both of those are the oppositeof what we've always been taught
.
I mean I, I had people commentthey're like man, you look so
much younger.
I mean within a month of doingthose you know isn't it amazing?

Speaker 2 (44:36):
Absolutely yeah.

Speaker 1 (44:38):
And then I got this gal and I follow Sean, Sean
Baker.
He's a doctor.
Do you follow him on Instagram?

Speaker 2 (44:44):
Uh, I don't, but I'll make a note of that, okay, you
should.

Speaker 1 (44:48):
He was on Rogan, um Rogan, a long time ago.
I think he's a cardiologist,don't quote me on that, but he
he's definitely a medical doctorand he's really spearheading
this whole carnivore diet thinggoing around the world talking
about it, studying it, um.
And so I started following himand that's where I came up with
I'm going to try this diet.
It looks fun and I mean it waslife-changing within just a

(45:10):
couple of weeks.
And then again six, eight weekslater I ended up with with gout
, if I can figure out how to.
I've actually DM'd him a coupleof times or not DM, but
commented on his stuff a coupleof times, because he's mentioned
that people have had gout butreally nothing they've said so
far has stopped it, because Igot it.

(45:33):
Once treated it, it went awayabout a month later.
same thing month later samething, and so I just spoke with
a doctor about it and he said hethinks I probably need like a
six-month treatment ofallopurinol, which is a medicine
that excretes all that uricacid.
So if that's the case, I don'tlike taking medicines,

(45:54):
especially pharmaceuticals.

Speaker 2 (45:58):
Oh, we don't want to go down that road, do we?

Speaker 1 (46:01):
That's the thing, yeah.

Speaker 2 (46:02):
Because you know, as soon as they hook you on these
things, they want you on it forlife.
It's terrible.
So you know, I, I, I sure youknow.
The thing is is food ismedicine?
There's got to be foods outthere, natural foods that you
can take.
That would would eliminate thatand help relieve that.

(46:22):
It's just need to figure outwhat they are.
So be curious.
Now you've got me curious aboutwhether or not the K2 would
help and the different foodsthat could help expunge that.

Speaker 1 (46:32):
Whatever you find, let me know.
I would like to know, and I'mgoing to go down the rabbit hole
with this lady they gave me onYouTube as well and see what I
can figure out.
I did read that apple cidervinegar can help with that, but
then you know, you have to becareful, I think, what apple
cider vinegar you buy now,because you know I was just.
I don't know if this is true, Ididn't confirm it, but they

(46:55):
said that Bill Gates had boughtrags or something and if that's
the case, they had taken outthere's, there's something that
he took out of it and put somekind of artificial ingredient in
it now.
So it's just to build, you know, increase profits.
So if that's actually true,then that particular apple cider

(47:17):
wouldn't be any better than thepharmaceutical probably.

Speaker 2 (47:23):
Are you in South America now or are you back in
the S?

Speaker 1 (47:26):
I'm in Brazil but I'm about to head back to Miami for
several months, so I'm probablygonna leave next week.
But South America, you findhealthy food right.
I mean the food's mostlynatural right.

Speaker 2 (47:39):
Well, you know, apple cider vinegar.
It's not hard to make.
I mean, it's literally.
It's literally get yourself acouple of large jars of um, you
know, like the large mason jars,and get the.
There's some very easy recipes.
In fact we were making itduring covid quite a bit.
I haven't made some for a while, but I'll tell you that um on

(48:04):
the bottom when you make itthere, the sludge and and I
can't think of the, I can'tthink of the technical term for
it Um, there's a name for that.
It's like when you have astarter for a sourdough, but
it's when you do it with vinegar.
I cannot think of the name Um,but literally it's very, very

(48:24):
easy to make.
So the thing is, if you want tosource an organic apple, I
wouldn't put it past bill gates,because that guy is, you know,
he is looking to taint the worldevery which way possible.
You know, and you know hisvaccine stuff going in in south
africa, um yeah, you know he isuh in medellín colombia.

Speaker 1 (48:42):
He put a mosquito uh farm in a mosquito right in
downtown medellín colombia.

Speaker 2 (48:48):
I had a house there for several years and yeah, he
has a mosquito farm in uhmedellín colombia and this is,
this is um I I I thought that hewas doing um, he was
manipulating the mosquitoesaccordingly so that they yeah.

Speaker 1 (49:06):
Yeah, he has he.
I think it was three or fouryears ago.
He bought a big, huge buildingin central Medellin, colombia,
where they don't do anything butbreed mosquitoes pretty much,
and study mosquitoes yeah, no.

Speaker 2 (49:21):
It's real.

Speaker 1 (49:21):
I've asked people in Medellin and they're like, yeah,
he has a mosquito farm hereyeah, yeah.

Speaker 2 (49:28):
No, he is.
He is not good for humanity atall.
He's a bad guy.

Speaker 1 (49:32):
He's a bad guy in every way.
I agree you know, have you seenthose fights between him and
Elon Musk on Twitter?
no oh my god, oh my god.
It's incredible, because I'm ahuge Elon Musk fan, because I
think he's the opposite.
I think he's trying to savehumanity whereas the other one's
trying to trying to kill us off.
But yeah, musk gets on thereand like puts pictures of him up

(49:55):
being pregnant.
It's like billionaire,billionaire fighting,
billionaire, right.
So he just totally tools onBill Gates all the time, puts
this big, huge caricature ofBill Gates up with his big
pregnant woman's belly, justmaking fun of him for having
that little pooch.

Speaker 2 (50:17):
Oh man, I'm going to have to go look that up.
Oh yeah, because I think I meanGod bless Elon, go look that up
.
That's oh yeah, because I thinkI mean god bless elon, he just
he just donated all the starlinks to the people in the
carolinas after the, afterhelene, so they can get
connected again.
I mean he, he definitely is,yeah, he's, he's definitely he's

(50:38):
a good guy.

Speaker 1 (50:39):
um, yeah, he was.
Um, you know, this is a once ina generation, or maybe even
less, type of guy.
That, that I truly think theguy's a superhero to some.
Yeah, he definitely is asuperhero to some degree.

Speaker 2 (50:53):
You know he was not real.
Yeah, he's the visionary.
I mean he was like Steve Jobswas to to, you know, apple and
Mac and the iPhone.
I mean he's got a vision andyeah.
But but you know he's got avision and yeah.

Speaker 1 (51:06):
But?
But you know he's not justbuilding a product, right?
I mean, there's Steve jobs Ilove, no question, I don't want
to take anything away from him.
He changed the world with thatproduct, but right.
You know, this stuff that Muskis doing is beyond just building
a, building a computer or aphone.
I mean, this guy's puttingpeople on the moon, he's

(51:26):
building cars that we just neverhad before.
Um right right rockets bringthemselves back, right, they go
to the moon, they bringthemselves back and park
themselves.
Right now he's.
Now we have internet all overthe world, um, with starlink.
I mean, what else is this guygoing to do now?
He's now we have internet allover the world, um, with
starlink.

(51:47):
I mean, what else is this guygoing to do?
Now?
He's getting involved ingovernment, which I think would
be incredible and you know it's.

Speaker 2 (51:53):
I think it's time to really crack down these um, like
we talked about earlier, thatthat, that pyramid and the usda
and all that other stuff.
Do you know?
Yesterday I came uncorkedbecause someone had posted that
they were staying in place forMilton because they couldn't get
out of the state with theiranimals, because they couldn't

(52:15):
get health certificates.
And for the love of everythingin the world, to me it's like it
doesn't matter.
Why are we going for healthcertificates when the continent
is all the one piece of soil?
We've got to do the same thing.

(52:35):
I have a little dog rescue andwe've got to go through this
rigmarole of it's $125, $150 forthose dogs to go get a health
certificate, to say, yeah, theycan travel, yes, they probably
maybe need a rabies and that,whatnot.
But in a situation like that,you've got donkeys and horses
and some cows and some chickensand a few goats, load them up

(52:58):
into the trailer, get them outof there, but you're not going
to let them cross the linebecause there's not health
certificates.
I'm sorry but you know what.
In situations like that, allbets should be off.
That's just not appropriate.

Speaker 1 (53:09):
Well, I think we just have too many government
agencies, right, and that'sanother thing that Elon was
mentioning the other day.
He said that since theinception of the United States,
we've created, I believe, two tothree new government agencies
per year.
That the United States has beena country.
He said that he thinks, by byhis studies, that we can get by

(53:35):
on less than a hundred, and sothat's one of the things he
wants to do is is trim that fatdown.
We just have too many peoplethat are just bored and they
don't have anything else goingon in their lives and they're
like you know what?
Let's create PETA, exactly,exactly.
Some bored guy's basement LikeI'm going to done nothing cool
in my life ever.
Um, I'm going to create PETA,and I really think that's what

(53:57):
happens most of the time, andthen it just becomes a thing.

Speaker 2 (54:01):
Yeah, and that like that.
You know and I haven't lookedat the you know the IRS tax code
, but enough of that, you know.
I mean you know the volumesapparently are.
Are you know it would take youyears to get through them.
This is enough already.
Splash everything, start itover, simplify things and
eliminate half of this, becauseit is, it's just rubbish,

(54:24):
completely overspending.

Speaker 1 (54:26):
Well, if you listen to Elon's new stuff, his whole
thing that he's helping Trumpwith is he wants to go in and
curb the overspending and thencreate what's called a
government oversight committee.
So anyone who wants to spendmoney, no matter what side of
the fence they're on, would haveto get it approved through this

(54:48):
government oversight committee.
So we just can't be throwing$250 billion at an unnecessary
war without it going throughthis oversight committee.
So it could be a really bigdeal.
I think that this could shapeup to really really change
things, because you have RFK tooand I know just talking to you,
you're probably an RFK fan.

Speaker 2 (55:08):
Yes, I am.
Yeah, I'm a fan of all of them.
That's fantastic.
I didn't realize that that'swhat he was, that that's what
he's proposing, but you knowwhat?
Good on him.
That's fantastic.

Speaker 1 (55:16):
Yeah, when you get a chance, go back and check out
the.
There's like an hour and a halfinterview that Elon did with
Trump on Twitter.
And he explains what he wantsto do on that interview, and
then they both agreed on it.
And now that interview, andthen they both agreed on it, and

(55:40):
now they're running on itessentially.
But basically, if trump gets in, elon's going to take this
position, and then obviously,rfk is already in, clearly yeah,
clear up this stuff with usda,the fda, this.

Speaker 2 (55:46):
This makes so much more sense.
I saw a little clip the otherday, um on tiktok and tucker
carlson was having a quick chatwith elon saying that you know,
if he didn't, if he didn't getin, you know he just interviewed
him.

Speaker 1 (55:59):
You can see that interview on on Tucker's website
.

Speaker 2 (56:02):
Yeah, okay.
I only caught a little clip andI'm like, but now it's making
sense what they said on there.
I'm like, okay, now it, now itall fits, okay, yeah, you can?

Speaker 1 (56:11):
I haven't heard the one with Tucker.
I saw several of the clips thatyou did, but I think that's an
hour hour and a half interviewon Tucker's website and you
probably could skip that Twitterinterview and just listen to
that and it'll probably give youwhat you need.
Yeah, I think, if things go theright way next month, I think
you're going to see these guysreally change the US, and you

(56:35):
know something.

Speaker 2 (56:37):
I think it's high time.
I hope that most people arestarting to see the light and
see where we've been, andespecially after this Helene
thing, because I don't know ifyou've seen it, but the reports
are coming back that you knowthat there's no money from FEMA.
The $750 is actually a loan,it's not a grant.

(56:58):
They have to pay it back and ifthey don't, they'll seize their
property.
It's just.
The whole thing is disturbing.

Speaker 1 (57:08):
I'm cool spending money.
That's what we pay our taxesfor but spend it in the right
places, right.
Spend it where it makes senseand don't send my money to
ukraine exactly you know what?
For the reasons that you sendit there for right exactly,
exactly, yeah so let me ask youum, how do people get in touch

(57:28):
with you if they want to readmore about your business, if, if
they want to check you out?

Speaker 2 (57:33):
Well, culinaryilluminarycom that's.
Uh, that was our launch thisyear and we are helping people
get started in their own foodtruck or cafe or catering
business or whatever it isthey'd like to do, so they can
pop on there and, uh, I think itis still working on a few.
They're finessing a few thingsstill, so it may not be, I
didn't actually see that part.

Speaker 1 (57:54):
I missed that you were actually helping other
people get into the business.
That's awesome.

Speaker 2 (57:57):
Yeah, you know, um so um, that was.
That was our clever littletitle that we came up with this
year the, uh, the culinaryIlluminary.

Speaker 1 (58:05):
So we're taking people who, um, want to ditch
that nine to five job, um, oryou know they, they're tired of
corporate.

Speaker 2 (58:17):
America, for all the reasons we just talked about.
Yeah, you know, and and let'sface it, I, you know, food is
food, is its own language, Imean.
And it's just like, um, youknow music or mathematics.
Um, it's a fantastic, you knowyou're, you're feeding people
and people come together overfood.
You know, look at a wedding Twofamilies come together for the
first time and eat together as aunit, as one unit.

(58:41):
It's amazing.
So, food is necessary andeverybody needs to eat.
But some people, I think, feel,you know, we've talked to enough
people who say, well, gosh, Idon't have time to go to
culinary school, or I've alreadygot a family and I don't know
the first thing about business.
Well, you don't need that.
And you know, had this beenaround 25 years ago, I may not

(59:03):
have gone to culinary school,but you know, I had a very good
background before I went, butit's still.
I think, for some of thesepeople, they think they've got
to go through all theseparticular hoops to get started
and they don't need to do that.
They just need to have theright mentor and the right coach
to help them along and say,okay, you need to.

(59:24):
You know A, b, C, d and F.
You know that's just go throughit and this is how we get you
started.
So it's, it's really a great, agreat start for them, if that's
what they want to do.

Speaker 1 (59:34):
Can they do that, even if they're not in Alaska?
Can you help them?

Speaker 2 (59:38):
Oh, it's all online.
It's all online, yep, and wespend a week.
You know, once a week we get ona phone call.
We talk about different things,everybody's at different stages
, oh yeah.

Speaker 1 (59:54):
Don't be in Alaska, be in Miami.
Or okay, maybe not Tampa, but Bnot the.

Speaker 2 (59:56):
Carolinas right now.
But yeah, Wait until next weekfor those two.
Yeah, right.

Speaker 1 (59:58):
What about social media?
I assume you're active onsocial media.

Speaker 2 (01:00:02):
Yeah, we've got, you know, I mean Facebook's kind of
the default.
Right now we're just startingto slowly build out the YouTube
side of things.
So that'll all come these nextsix months for sure, but for the
moment, if they want to have alook, they can.
You know, they can hop on thereand see what's happening for
sure, and see what's coming up.
But yeah, yeah it's, I thinkthere's, I think there's a need

(01:00:25):
out there, because people andeven if you do go to culinary
school, I mean Matt, come on, Imean they're not going to teach
you like, okay, well, how do youcater for a hundred people and
what are the different thingsthat you should do at?
You know timing and logisticsand and what should you not
forget?
And you know I mean all thesethings.
So, yeah, it's, or or thebusiness side of it, you know, I

(01:01:00):
mean, um, you know how do yousource, how do you?

Speaker 1 (01:01:00):
connect with vendors.
How do you, how do you get theright pricing?
How do you, how do you costyour food?
I mean all of those things?
Yeah, that's that's what wehelp.
We help with all of it.
So, yeah, that's that'sincredible.
I would assume that justquickly thinking about it, but I
bet you at least 70% of peoplethat own a food truck have no
idea what a sous vide is.

Speaker 2 (01:01:14):
It may be even higher than that.

Speaker 1 (01:01:16):
It might be higher.

Speaker 2 (01:01:19):
You know, it's funny because even most people in the
world, like we go to events andthey're like, what is that?
Like then you explain it andthey're like they just they
hadn't even heard of it.
So yeah, it's amazing.

Speaker 1 (01:01:34):
And they're like they just they hadn't even heard of
it.
So, yeah, it's amazing, I had alady that lived, uh, lived
beside me and I had a condo inAtlanta right on, uh, I don't
know if you know Atlanta, butright on Peachtree, piedmont in
Buckhead, atlanta, and livedthere for 10 years and she was
my neighbor and you know mygirlfriend at the time and her
and her husband were uh, we hada bar on the top of our building
and we were talking one nightand she was talking about he was
talking about how good her foodwas, and so one day she was

(01:01:56):
like, yeah, I'll have you guysover, and of course, I think
they were probably in their 60sat the time.
I was in my early 30s,girlfriend was mid to late 20s
and yeah, so it was fun likehaving those two age groups
together and they were cookingfor us.
This food that she made wasjust some of the best food
probably top 10 best meals I'veever had in my life.

(01:02:19):
And it was just at her house,right next door, and I was like,
how'd you do this?
And she was like, oh, I use asous vide.
I'm like what the hell is a sousvide?
And so immediately while I wasat her house, I got on Amazon.
I'm like is this the one?
And she's like that's the one.

(01:02:39):
I ordered it.
And it was there the next day,and so we spent a week or two of
her coaching me on how to usethe sous vide I have never
turned back.
In fact, when I don't have itright now because I broke
another one, I'm pissed about it, especially traveling too.
That's what a lot of peopledon't understand is when you're
traveling, you know it'sbeautiful to go in on Sunday and
cook up 10, 12 pieces ofchicken and just leave it in the
refrigerator and in the nextday you put the sous vide on

(01:03:02):
what?
110, 115 and heat up your, heatup your chicken and I know
right.
Yesterday so.

Speaker 2 (01:03:10):
I know it's fabulous, absolutely there.
So I know it's fabulous,absolutely so.
Interestingly enough, I uh, I Idon't know atlanta, but I just
had a lovely conversation withum focus on hospitality here a
few weeks ago.
They are.
He explained it and when yousaid that, petrie, um, they're
planning to put in somethingcalled Bottle Bank and it's

(01:03:33):
going to be quite the wine, asubscription wine venue.
So with two or three kitchensand you can have some private
rooms and you can store yourwine.
You can maybe have some coursemenus if you want to sit at the
back kitchen.
This is quite the amazinglittle thing that they're trying

(01:03:54):
to put together.
So, bottle bankcom you mightwant to have a look at it,
supposedly coming next summer.
Um, and right there on on that,uh, on that Avenue.

Speaker 1 (01:04:03):
So, yeah, I would recommend if you ever get a
chance, I highly recommend, uh,going to Atlanta for food.
I mean, the food in Atlanta isjust incredible.
Okay, you could eat a five-starmeal, every single meal in that
place.

Speaker 2 (01:04:18):
It's especially in.

Speaker 1 (01:04:19):
Buckhead, right it's.
It's kind of the Hollywood ofAtlanta.

Speaker 2 (01:04:23):
They sell.

Speaker 1 (01:04:25):
just every corner has incredible food, so if you ever
get, a chance Sounds fantastic.

Speaker 2 (01:04:31):
Well, I might be invited to do a little guest
chef down there for them oncethey open Bottle Bank.
Yeah, that sounds good.
We'll see what happens.

Speaker 1 (01:04:40):
Well, I live there for the majority of my adult
life, so if I can recommendanything in Atlanta, reach out,
let me know, and I've got somegreat friends there, great
people.

Speaker 2 (01:04:49):
That's fantastic.
Will you make a trip backanytime?

Speaker 1 (01:04:53):
soon?
I don't know.
I that's fantastic.
Will you make a trip backanytime soon?
I don't know.
I don't know exactly when I'llgo back.

Speaker 2 (01:04:57):
I'm going to be in Miami for the next.
You know I don't know how long.

Speaker 1 (01:04:59):
I just got a yacht license in Miami so I am now
brokering yachts in theMiami-Fort Lauderdale area.
So if you happen to run intoanyone who is looking to buy or
sell a boat, give me a call.

Speaker 2 (01:05:15):
So I'm going to be doing that in addition to the
podcast.
Okay, looking to buy or sell ayacht?

Speaker 1 (01:05:23):
It's funny because I just noticed this.
But when you say yachts, theyare yachts.
But when you say that word,people are thinking Donald Trump
style yacht that's 30, $40million or whatever it is Um but
a lot of these, you know ouraverage sales about a million
bucks.
So a lot of these are anywherefrom.
I mean, some of them are even200 grand, I mean obviously you

(01:05:43):
want to sell the $10 million oneUm, but yeah, it doesn't have
to be um a $10 million oneeither.
So I probably should use theword boats um and and not uh.
Not push off people that uh,that get scared of that yacht
word what about?

Speaker 2 (01:06:05):
what about?
Um, you know, a million dollarcatamarans.
Does that fit as well?

Speaker 1 (01:06:10):
no, all of them.
We sell catamarans.
We um.
Right now.
The brands that we sell mostlyis YOT, which is yacht
catamarans.

Speaker 2 (01:06:18):
Okay.

Speaker 1 (01:06:19):
Pirelli, speed boats, cigarette, what else?
Uh, fountain, we sell Invictus,which is a really cool boat, um
a couple million bucks.

Speaker 2 (01:06:29):
There's several other brands, dutch, american, I just
had a phone call and I can'tremember the name.
Do you know JT Fox?

Speaker 1 (01:06:43):
I know the name.

Speaker 2 (01:06:44):
Okay, there was a Catermans and there was actually
you know what.
I'll find it for you.
I don't want to misspeak, butI'll find it for you.
I don't want to misspeak, but,um, I'll find it for you when we
hop off this call.
But yeah, I'll get theinformation for you because that
just, we just had a phone callabout this the other day and
actually they were um expandingon the catamarans and um and

(01:07:13):
they need dealers and investors.
From what I can see, yeah, letme know.

Speaker 1 (01:07:18):
And it's pretty cool too because it's a worldwide
thing.
So if someone in Italy or SaudiArabia called me wanting to
sell their boat, I can do itright, you don't have to be.
It doesn't have to be in Miami.

Speaker 2 (01:07:30):
Right right.

Speaker 1 (01:07:31):
Someone in LA wants to sell their yacht that they
have, you know, off the coast ofCalifornia Boom.

Speaker 2 (01:07:37):
Okay, okay, as long as we can find a buyer, so it's
pretty cool.

Speaker 1 (01:07:39):
Yeah, I'm excited about that industry.
Yeah.

Speaker 2 (01:07:41):
Yeah, let me, yeah, let me, let me figure out some
more.
I can look that up shortly.
So yeah, sounds good.

Speaker 1 (01:07:48):
Yeah, so we'll be in touch.
I appreciate you coming on.
This was incredible.
Thank you so much for joiningme on this episode of Matt
Chambers Connects.
Stay tuned for upcomingepisodes where we'll dive deeper
into these two fascinatingworlds.
If you enjoyed today's episode,please subscribe to our YouTube
channel, matt Chambers Connects.
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(01:08:10):
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