008: On the Water and Around the Fire

Episode Transcript

[0:00:02 – 0:00:03] Erik: All right, let’s see what this Nils can do.
[0:00:05 – 0:00:07] Adam: Let’s listen to what the Nils can do.
[0:00:08 – 0:00:11] Adam: Yeah, this is a six-inch Nils hand auger.
[0:00:11 – 0:00:15] Adam: It is the finest auger you can bring into the boundary waters.
[0:00:16 – 0:00:17] Adam: It’s pretty good.
[0:00:17 – 0:00:24] Adam: We’re going to rip some holes here on Mink Lake and get after some splake and possibly some nice rainbows here.
[0:00:24 – 0:00:25] Adam: Let’s hit it.
[0:01:11 – 0:01:12] Erik: There we go.
[0:01:12 – 0:01:14] Erik: Hello, 008.
[0:01:15 – 0:01:22] Erik: Welcome to Tumble Home, a Boundary Waters podcast brought to you by Clearwater Canoe Outfitters.
[0:01:22 – 0:01:23] Erik: I am Eric.
[0:01:24 – 0:01:24] Erik: And I’m Adam.
[0:01:25 – 0:01:28] Erik: We’re also brought to you by Two Hearted.
[0:01:29 – 0:01:29] Erik: Hoo-wee!
[0:01:32 – 0:01:32] Adam: That’s a good ale.
[0:01:33 – 0:01:33] Erik: There we go.
[0:01:33 – 0:01:36] Erik: It is a solid American IPA.
[0:01:37 – 0:01:47] Erik: We are going to be talking about a variety of things today, but we’re going to start out with kind of carrying over from where we left off last week.
[0:01:47 – 0:01:50] Erik: I’m going to surprise you a little bit of a question.
[0:01:50 – 0:01:52] Erik: You kind of surprised me last week.
[0:01:52 – 0:01:52] Adam: Yeah, I got you.
[0:01:53 – 0:01:54] Erik: Yeah, you got me.
[0:01:54 – 0:01:55] Erik: Not really.
[0:01:55 – 0:01:56] Erik: I was sort of familiar with that.
[0:01:56 – 0:01:57] Adam: This is more of a fun fact.
[0:01:57 – 0:02:03] Erik: It was kind of a fun topic to talk about, especially around daylight savings.
[0:02:03 – 0:02:05] Erik: It kind of has a little bit to do with that.
[0:02:05 – 0:02:09] Erik: But just something that I recently kind of learned.
[0:02:11 – 0:02:20] Erik: I want to know if you can tell me how far above the Earth does the International Space Station fly?
[0:02:22 – 0:02:25] Adam: I assume it’s the same throughout the whole orbit, probably.
[0:02:25 – 0:02:26] Adam: Yeah, I don’t know.
[0:02:26 – 0:02:27] Adam: I don’t know how that works.
[0:02:28 – 0:02:29] Adam: Yeah, let’s not get…
[0:02:29 – 0:02:38] Adam: I’m not even going to get into that, but I would say gut reaction, I’m going to go with seven miles up, which seems low, but I don’t know.
[0:02:38 – 0:02:38] Adam: I’m going to go with seven.
[0:02:39 – 0:02:39] Erik: Seven?
[0:02:40 – 0:02:44] Erik: Well, I mean, there’s like 5,280 feet in a mile, right?
[0:02:45 – 0:02:45] Erik: Yes.
[0:02:45 – 0:02:50] Erik: So isn’t that like seven miles up is about how high a plane flies?
[0:02:50 – 0:02:50] Erik: Yeah.
[0:02:51 – 0:02:52] Adam: I didn’t really think this through.
[0:02:52 – 0:02:53] Erik: Yeah.
[0:02:53 – 0:02:55] Erik: So the official answer is 220 miles above the Earth.
[0:02:55 – 0:02:57] Adam: Yeah, that sounds more correct.
[0:02:57 – 0:03:02] Erik: Yeah, and it flies at about an average speed of 17,227 miles per hour.
[0:03:02 – 0:03:06] Adam: That’s way faster than my flight out west that it took.
[0:03:06 – 0:03:13] Adam: But, yeah, honestly, yeah, I would have seen it on my flight to San Francisco if it was at seven miles up.
[0:03:13 – 0:03:13] Adam: You’re right.
[0:03:13 – 0:03:13] Erik: Yeah.
[0:03:13 – 0:03:14] Erik: Hey, there it is.
[0:03:14 – 0:03:15] Adam: It barely got over the Rockies.
[0:03:16 – 0:03:16] UNKNOWN: Sht.
[0:03:16 – 0:03:38] Erik: i’m gonna sound i’m really gonna regret that answer after you’re right ladies and gentlemen you will see the iss flying by then behind that is the grand canyon the main reason that i brought that up is it was uh um kind of one of those uh classic you know ask reddit posts and one of the things that came up about it was uh
[0:03:39 – 0:03:45] Erik: I think it was a question about a fact that – a surprising fact or whatever it is.
[0:03:46 – 0:03:58] Erik: And one of the comments was there are many places you could be on Earth where the closest living person would actually be on the International Space Station as it passed over.
[0:03:58 – 0:04:03] Erik: And we were kind of thinking about, you know, maybe where some of those places would be.
[0:04:03 – 0:04:05] Adam: Yeah, not even up here.
[0:04:05 – 0:04:08] Adam: Like even in the middle of Quetico, you would not be –
[0:04:08 – 0:04:11] Erik: No, you’re definitely closer than 220 miles from anywhere in there.
[0:04:11 – 0:04:12] Erik: You’d have to be…
[0:04:12 – 0:04:13] Adam: Honestly, that’s a seven-mile answer.
[0:04:13 – 0:04:15] Adam: I’m regretting it more.
[0:04:15 – 0:04:16] Erik: Do you want to start the podcast over?
[0:04:16 – 0:04:18] Adam: Let’s just re-record this.
[0:04:18 – 0:04:18] Adam: I’m just kidding.
[0:04:18 – 0:04:19] Adam: But it is.
[0:04:19 – 0:04:23] Adam: It’s like Clearwater Lake on end just poking up from the Earth’s surface.
[0:04:23 – 0:04:24] Adam: That’s not nearly far enough.
[0:04:24 – 0:04:25] Adam: Anyways, yeah.
[0:04:25 – 0:04:28] Erik: Well, seven miles straight up sounds like a lot.
[0:04:28 – 0:04:29] Erik: It does.
[0:04:29 – 0:04:29] Erik: I don’t think…
[0:04:29 – 0:04:32] Erik: When you said that, I was kind of like, eh, yeah.
[0:04:32 – 0:04:32] Adam: Mm-hmm.
[0:04:33 – 0:04:35] Erik: I was shocked when I saw it was over 200.
[0:04:35 – 0:04:38] Erik: I was like, oh, man, that’s a long ways.
[0:04:39 – 0:04:42] Erik: That’s like driving from Grand Marais to Duluth and back.
[0:04:43 – 0:04:44] Erik: That’s way up there.
[0:04:44 – 0:04:44] Adam: Yeah.
[0:04:45 – 0:04:49] Adam: I assume that’s considered high Earth orbit.
[0:04:49 – 0:04:54] Adam: Anybody out there who knows about this stuff, you can email us at tumblehomecast at gmail.com.
[0:04:54 – 0:04:55] Erik: Yeah, set us straight.
[0:04:55 – 0:04:56] Erik: We’ve been rambling for four minutes.
[0:04:56 – 0:04:58] Adam: We will update with a fact checker in a following episode.
[0:04:58 – 0:04:58] Adam: Yeah.
[0:05:00 – 0:05:02] Erik: Yeah, next week’s fact checker is going to be…
[0:05:02 – 0:05:04] Adam: It’s going to be all about space and satellites and orbits.
[0:05:05 – 0:05:06] Adam: It’s going to be very long.
[0:05:06 – 0:05:08] Adam: You guys shouldn’t talk about stuff you don’t know about.
[0:05:08 – 0:05:12] Adam: How about we talk about the Boundary Waters?
[0:05:12 – 0:05:14] Erik: We can talk about the Boundary Waters.
[0:05:15 – 0:05:26] Erik: One of the things that we have heard from a lot of people on, I think specifically because we’ve mentioned it a lot, is the fact that we have been…
[0:05:27 – 0:05:50] Erik: um in some situations big wave situations heavy seas with that story when we were out on caribou lake you know i think multiple times throughout that story i was like man we paddled into two foot rollers but we capsized in a dead calm bay yeah the irony yeah we’ve had some people ask us you know what we’re uh you know what do you consider big c’s
[0:05:51 – 0:05:56] Erik: What were some of these two-foot rollers and how do you get yourself into a situation like that?
[0:05:56 – 0:06:04] Erik: And what do you have to do to paddle into wind and waves like that?
[0:06:05 – 0:06:11] Erik: And I don’t know if there’s necessarily an answer to that question.
[0:06:12 – 0:06:14] Adam: The main answer is don’t.
[0:06:15 – 0:06:17] Erik: I would say that’s probably the best answer.
[0:06:18 – 0:06:19] Erik: Don’t do it.
[0:06:19 – 0:06:19] Erik: And good night.
[0:06:20 – 0:06:25] Erik: Next time on Tumble Home, we’ll be talking about… No.
[0:06:25 – 0:06:34] Erik: Yeah, I think to begin with, obviously, we don’t want to be encouraging any kind of unsafe paddling.
[0:06:35 – 0:06:41] Erik: If you’re not comfortable, there’s no answer that we are going to be able to provide on this podcast.
[0:06:41 – 0:06:47] Erik: that should ever give you the idea that you can paddle into two to three foot waves.
[0:06:48 – 0:06:50] Erik: Always err on the side of caution.
[0:06:50 – 0:06:55] Erik: I think we’ve probably gotten ourselves into situations that we probably shouldn’t have been in.
[0:06:56 – 0:06:56] Adam: Right.
[0:06:56 – 0:06:59] Adam: Like I feel like we’re very strong paddlers.
[0:06:59 – 0:07:03] Adam: And even then we’ve been in situations where I’ve, I’ve thought, you know,
[0:07:03 – 0:07:05] Erik: Yeah, we probably shouldn’t be out here right now.
[0:07:05 – 0:07:06] Erik: Yeah.
[0:07:06 – 0:07:14] Adam: Even though we handled it, we’re still here to tell you the tales, but it doesn’t mean that was the correct decision to leave the shore at that time.
[0:07:14 – 0:07:14] Erik: Yeah.
[0:07:15 – 0:07:22] Erik: No, it’s funny to think about because we’ve been in situations where we have…
[0:07:24 – 0:07:41] Erik: We’ve overridden the common sense decision to not paddle, to stay put just because we wanted to move from where we were or get home.
[0:07:42 – 0:07:42] Erik: Right.
[0:07:42 – 0:07:53] Erik: Like we’ve been in situations where we’re like, well, we just really want to get home and these waves are terrible and borderline dangerous, but I really want to sleep in my bed tonight.
[0:07:54 – 0:08:05] Erik: But it’s like the flip side of that is capsizing your canoe out in the middle of a huge lake in either the spring or the fall and never being able to sleep in your bed again.
[0:08:05 – 0:08:05] Adam: Right.
[0:08:05 – 0:08:06] Erik: Yeah.
[0:08:06 – 0:08:16] Adam: So, yeah, that’s part of the, you know, when we mainly paddle in the spring and the fall too, we run into a lot of big waves and cold water.
[0:08:17 – 0:08:28] Adam: But also we’ve talked about this too, like we usually only have two nights or maybe three nights at a time to get out just by nature of living up here and working in the businesses we work in.
[0:08:28 – 0:08:29] Adam: Like you just can’t get away that much.
[0:08:30 – 0:08:34] Adam: And so we end up like pushing it like this last trip we did in the fall.
[0:08:35 – 0:08:38] Adam: And I mean, I basically had to work the next day at like 11.
[0:08:39 – 0:08:50] Adam: So I didn’t have to be in early, but it was like, well, if we don’t get off this Island tonight, then we’re looking at like paddling out in the, you know, in the early morning light, as soon as we can see where we’re going to be trying to leave.
[0:08:50 – 0:08:53] Erik: And that’s not, we didn’t even know if the wind was going to calm down by the next morning.
[0:08:53 – 0:08:55] Adam: Right, and then I would have to go straight to work.
[0:08:55 – 0:08:58] Adam: Like, it’s not, there’s no way you can call to let people know.
[0:08:58 – 0:09:00] Adam: This is kind of the risk you end up taking.
[0:09:00 – 0:09:01] Adam: Like, you’ve got to get in.
[0:09:01 – 0:09:05] Erik: Yeah, and we had significant others that were, like, expecting us home that night.
[0:09:05 – 0:09:11] Adam: Right, like, we didn’t want the search parties going on, but, I mean, we also shouldn’t have probably left that island.
[0:09:12 – 0:09:14] Adam: But then it turned out, because we did get home.
[0:09:14 – 0:09:15] Adam: Yeah, we did, and it was amazing.
[0:09:15 – 0:09:17] Adam: And the wind just howled all night and all the next morning, too.
[0:09:17 – 0:09:19] Adam: And it’s like, I woke up, and I’m…
[0:09:19 – 0:09:44] Adam: well it’s probably a good thing we are here now because it wouldn’t have gotten any better and then we’d be that much farther behind schedule and i’d literally be going like from the end of the trail on down to work yeah without having any time to recuperate yeah it’s not good it’s still funny to like think about like what’s more important like getting home for work and getting home to a warm bed or like not dying yeah like because it’s like it’s just a you know oh you missed a shift
[0:09:44 – 0:09:48] Erik: what’s a day in your life versus like never having another one.
[0:09:48 – 0:09:49] Erik: Yeah.
[0:09:49 – 0:09:50] Erik: It’s like, it’s so silly.
[0:09:50 – 0:10:02] Erik: Like some of the things that we’ve put ourselves into, and this may not be the best, uh, some of the best stories to tell on the, on the eighth episode of this podcast about some of the situations we’ve put ourselves into.
[0:10:02 – 0:10:11] Erik: But, um, yeah, I mean, we’ve had, uh, we were talking before we started recording about how a lot of these have actually been, um,
[0:10:13 – 0:10:19] Erik: Almost always in really early or really late and in Canada.
[0:10:19 – 0:10:22] Adam: Yeah, it’s perhaps a warning.
[0:10:22 – 0:10:23] Erik: Yeah, maybe, you know.
[0:10:24 – 0:10:25] Adam: And we had our ABCs and everything.
[0:10:26 – 0:10:26] Adam: Yeah, right.
[0:10:26 – 0:10:29] Adam: And we were still getting into some really rough seas up there.
[0:10:30 – 0:10:30] Erik: Yeah.
[0:10:30 – 0:10:33] Adam: And now you’re just going across a lot of big waters to get into Quetico, too.
[0:10:33 – 0:10:51] Erik: Yeah, well, there was the two big ones that come to mind are the ones that the month that we spent in Quetico where we had just resupplied in Atacocan and we’re planning on heading back down towards Ely for the second leg of the trip.
[0:10:52 – 0:11:01] Erik: And we got into, I mean, I don’t even know if since then I’ve seen or experienced anything close to the kind of storm that we were in.
[0:11:01 – 0:11:03] Adam: That was the ultimate of the storms.
[0:11:04 – 0:11:06] Erik: It blew for like four days straight.
[0:11:07 – 0:11:11] Adam: Yeah, you may have to just back up a little bit on this story, too.
[0:11:11 – 0:11:14] Adam: Like, we got out of our resupply, and we’re on Batchewong.
[0:11:14 – 0:11:14] Erik: Yeah.
[0:11:15 – 0:11:19] Adam: But then we end up kind of getting hunkered down just by mainly a lot of monsoon-type rain.
[0:11:19 – 0:11:20] Adam: Heavy rain.
[0:11:20 – 0:11:21] Adam: Really just didn’t want to travel.
[0:11:21 – 0:11:22] Adam: Like, it wasn’t that bad.
[0:11:23 – 0:11:26] Adam: And then when we finally, the rain let up, then the wind came in.
[0:11:26 – 0:11:29] Erik: The rain, yeah, the rain let up, the wind and cold came in.
[0:11:29 – 0:11:33] Adam: We kind of had camp fever at that point and just wanted to get off of Batchewong and get moving again.
[0:11:33 – 0:11:57] Adam: because we’re going through supplies it’s cold you know we’re stuck as far north as we’re basically going to get on that trip all of our fresh supplies we were just going through yeah like we might as well have just gone back in at a coke and again resupply it again and then set south but we didn’t and we pushed in kind of the south and took back to the west then and then that’s where we hit the big wind and kind of got hunkered down real bad
[0:11:57 – 0:12:02] Erik: Yeah, we finally decided, even though it was blowing hard, we decided to take off.
[0:12:03 – 0:12:09] Erik: We were kind of, we paddled down a channel that was pretty protected and then we turned to the west towards McAlpine.
[0:12:10 – 0:12:15] Erik: And, you know, it was one thing for us, you know, me and you to be in a canoe and battling these winds.
[0:12:15 – 0:12:25] Erik: The craziest part of these two wind stories were the fact that there was three of us and the third person, Paige, he was by himself in a solo canoe.
[0:12:25 – 0:12:25] Erik: Yeah.
[0:12:26 – 0:12:27] Adam: Keeping up.
[0:12:27 – 0:12:29] Adam: With like the two food packs too.
[0:12:29 – 0:12:30] Adam: Yeah.
[0:12:30 – 0:12:31] Adam: Which were probably helping us cause.
[0:12:31 – 0:12:37] Erik: Probably, but if we lost Paige, like we would, you know, obviously there’s the loss of a human, but then also the loss of food.
[0:12:37 – 0:12:39] Adam: More importantly, all that food.
[0:12:39 – 0:12:40] Adam: Delicious food is gone.
[0:12:41 – 0:12:42] Adam: But yeah, so like.
[0:12:42 – 0:12:43] Adam: Homemade beef turkeys.
[0:12:43 – 0:12:45] Erik: Oh man, that was good stuff.
[0:12:45 – 0:12:51] Erik: We made it a couple of lakes and then we got on to Kasakaquag.
[0:12:51 – 0:12:52] Adam: Kasakaquag.
[0:12:52 – 0:12:55] Adam: It still gets me just the shivers to think of that name.
[0:12:55 – 0:13:01] Erik: Yeah, we were like halfway across that portage and you could like hear it in the trees because it was like a straight east to west lake.
[0:13:01 – 0:13:02] Adam: The garden walk.
[0:13:02 – 0:13:03] Erik: The portage was nice.
[0:13:03 – 0:13:05] Erik: It was like, oh, this is going to be a breeze.
[0:13:05 – 0:13:08] Erik: And we kind of, you know, it’s been windy, but it hasn’t been terrible.
[0:13:08 – 0:13:13] Erik: And we got to this landing, which was basically on the far east end of this long east west lake.
[0:13:14 – 0:13:18] Erik: And it was like, I mean, it’d be like trying to put in a canoe on like the ocean.
[0:13:18 – 0:13:20] Adam: It looked like a surfer movie or something.
[0:13:20 – 0:13:20] Erik: Yeah.
[0:13:21 – 0:13:23] Erik: And we were like, well, we can’t just camp here.
[0:13:23 – 0:13:25] Erik: It was basically like there was nothing there.
[0:13:25 – 0:13:30] Erik: It was a pretty barren, kind of an open single lane portage.
[0:13:31 – 0:13:37] Erik: We got in and we started pressing on and we started pushing into these waves and we got to a point where…
[0:13:38 – 0:13:42] Erik: I don’t think it was, it wasn’t because of our physical ability.
[0:13:42 – 0:13:44] Erik: It was just, we were being overpowered by the waves.
[0:13:44 – 0:13:49] Erik: They were crashing over the bow of the canoe.
[0:13:49 – 0:13:50] Erik: Like big time.
[0:13:50 – 0:13:56] Erik: Basically just like, just soaking you from like the waist down and we were taken on water.
[0:13:56 – 0:13:59] Adam: Spoiler alert, we didn’t have spray skirts or any sort of decking either.
[0:13:59 – 0:14:02] Adam: It was coming all right into the bottom of the men too.
[0:14:02 – 0:14:02] Adam: Yeah.
[0:14:03 – 0:14:08] Erik: And once you get water like that in the bottom of a canoe, the way it feels is totally different.
[0:14:09 – 0:14:10] Erik: It didn’t feel good.
[0:14:10 – 0:14:12] Erik: Like it sloshes.
[0:14:12 – 0:14:15] Erik: Yeah, it was a pretty horrible feeling.
[0:14:15 – 0:14:16] Adam: I was pretty scared.
[0:14:17 – 0:14:18] Erik: Mid-October, we’re taking on water.
[0:14:18 – 0:14:22] Erik: We were close to shore, but it was still like… Yeah.
[0:14:22 – 0:14:23] Adam: It was a bad situation.
[0:14:23 – 0:14:28] Adam: And we were at that point, was that day 10 or 11 on that trip probably?
[0:14:28 – 0:14:28] Adam: Maybe 12?
[0:14:28 – 0:14:30] Adam: We had day 11 or 12 arms.
[0:14:33 – 0:14:37] Adam: Pretty much I will probably never be able to paddle that hard again in my life.
[0:14:37 – 0:14:39] Adam: I was in peak physical condition.
[0:14:41 – 0:14:43] Adam: At least in my paddling arms I was.
[0:14:43 – 0:14:43] Adam: Oh, for sure.
[0:14:43 – 0:14:44] Erik: The paddling arms were strong.
[0:14:45 – 0:14:46] Adam: Yeah, you couldn’t do anything.
[0:14:46 – 0:14:49] Erik: We could feel the wooden paddles bending in our hands.
[0:14:50 – 0:14:52] Adam: Yeah, just think if one of the paddles would have snapped at that moment.
[0:14:53 – 0:14:54] Adam: That water was real cold.
[0:14:55 – 0:15:00] Erik: Yeah, it was mid-October after it had been blowing 30 miles an hour for the last few days.
[0:15:00 – 0:15:05] Adam: Somehow we just battled up to that first… We got that campsite.
[0:15:05 – 0:15:09] Erik: No, we didn’t even – I knew that, like, the map said there was a campsite around the corner.
[0:15:10 – 0:15:11] Erik: We just, like, plunged into a bay.
[0:15:11 – 0:15:11] Erik: Yeah.
[0:15:12 – 0:15:17] Erik: And then, like, in hopes – you know, those Fisher maps for the campsites in Quetico, they show the red dots.
[0:15:17 – 0:15:21] Erik: They’re not nearly as much of a guarantee as the ones in the Boundary Waters, so we were hoping –
[0:15:22 – 0:15:39] Adam: that there was going to be one there and we kind of had to hack through the woods a little bit to get there and sure enough there was one there but yeah it was uh i remember that one too like page had his uh branch poking his contacts out oh yeah in that bushwhack and then he didn’t have a spare contact and we were literally like
[0:15:40 – 0:16:01] Adam: eight or nine more days away because especially with the weather oh yeah from ely and resupply and then he didn’t even end up finding contacts at that point because we happened to get into ely on a sunday and he couldn’t get at his po box because the post office was closed i don’t know i’ve i’ve had that i used to wear contacts and it just makes you dizzy and side note but that was just another element to this terrible day on kasaka quag
[0:16:01 – 0:16:22] Adam: yeah it just kept getting worse it was like that was like the third day where it had just been gusting and galing just constantly we’re like let’s just move yeah that first part of that trip we were doing huge days 20 plus days and then the that second phase of that trip it was literally like sit in camp sit in camp sit in camp made like three miles and then ran into the
[0:16:22 – 0:16:31] Adam: The worst rollers and this howling, terrifying wind coming out of the northwest just pummeling us and then pretty much almost sinking us.
[0:16:32 – 0:16:33] Adam: Almost fully loaded.
[0:16:33 – 0:16:40] Adam: We still had a lot of weight with all our packs and just coming off the resupply and barely made it into this little bay and found a campsite.
[0:16:40 – 0:16:46] Erik: Got onto that campsite on Kasakaquag and just watched these three-foot lumbering rollers.
[0:16:46 – 0:16:51] Erik: Almost like a whole canoe could fit in between the waves, but they were just massive.
[0:16:51 – 0:16:57] Adam: Well, it was one of those where with Paige in the solo canoe, when you’d get to the bottom of the wave, you could not see him.
[0:16:57 – 0:16:57] Adam: Yeah, right.
[0:16:57 – 0:16:59] Adam: And we’re on inland lakes.
[0:16:59 – 0:17:00] Adam: This is something you should not see.
[0:17:01 – 0:17:01] Adam: No.
[0:17:01 – 0:17:03] Adam: But we made it into camp.
[0:17:03 – 0:17:05] Erik: Yeah, we camped there for one night, and we’re like…
[0:17:06 – 0:17:08] Erik: The next day, it’ll be fine, right?
[0:17:08 – 0:17:08] Erik: The next day, it’ll be fine.
[0:17:08 – 0:17:10] Erik: We wake up, and it’s just as bad.
[0:17:10 – 0:17:12] Erik: But we looked at the map, and we’re like…
[0:17:12 – 0:17:22] Erik: Oh, maybe we can like paddle out through the, or portage out the backside of this campsite through the woods and get into this kind of what looks to be like a protected bay.
[0:17:24 – 0:17:24] Erik: Stupidly.
[0:17:24 – 0:17:25] Erik: Again.
[0:17:25 – 0:17:25] Erik: No.
[0:17:25 – 0:17:29] Erik: We got ourselves into probably in my mind.
[0:17:29 – 0:17:31] Adam: The second day was the worst of those days.
[0:17:31 – 0:17:33] Adam: Like we almost got sunk the first day.
[0:17:34 – 0:17:35] Adam: Should have stayed put.
[0:17:35 – 0:17:37] Adam: No, we’re restless.
[0:17:37 – 0:17:38] Adam: Let’s push on.
[0:17:38 – 0:17:39] Adam: We had itchy arms.
[0:17:39 – 0:17:43] Adam: And that was literally the most dangerous portion of that entire trip, I think.
[0:17:43 – 0:17:49] Erik: Yeah, it was because we got out of this somewhat secluded and protected bay.
[0:17:50 – 0:17:57] Erik: And all of a sudden we were out into – because it was a west-northwest wind.
[0:17:57 – 0:18:03] Erik: So when we were coming down the lake the day before, it was just coming straight at us from the west.
[0:18:03 – 0:18:07] Erik: And then all of a sudden we got out of this kind of protected bay where it opened up a little bit more.
[0:18:08 – 0:18:10] Erik: We were getting winds from the west.
[0:18:11 – 0:18:12] Erik: And then winds also from the north.
[0:18:13 – 0:18:17] Erik: So we were getting the kinds of waves that… Nightmares.
[0:18:17 – 0:18:18] Erik: Nightmare waves.
[0:18:19 – 0:18:22] Erik: I think you can look up videos on YouTube where you get…
[0:18:22 – 0:18:27] Erik: I think they’re called quilt waves where you get the little walls that push waves together in a pool.
[0:18:28 – 0:18:33] Erik: And it makes it perfectly symmetrical little blips where the waves come together and hit.
[0:18:34 – 0:18:42] Erik: And it was, yeah, they were like combining into this almost impossible to balance combination of waves from one side and the other.
[0:18:43 – 0:18:46] Erik: And the only, I don’t know how we got through it.
[0:18:46 – 0:18:48] Erik: It was some of the most maddening paddling.
[0:18:49 – 0:18:51] Adam: I’m like feeling queasy right now just picturing this again.
[0:18:52 – 0:18:53] Erik: I’ve ever been involved in.
[0:18:53 – 0:18:55] Erik: And we were, you know, you’re out there.
[0:18:56 – 0:18:59] Erik: You can’t just hit reset.
[0:18:59 – 0:18:59] Erik: You’re there.
[0:18:59 – 0:19:00] Erik: You can’t turn around.
[0:19:00 – 0:19:01] Erik: That’s for sure.
[0:19:01 – 0:19:02] Erik: So we paddled.
[0:19:02 – 0:19:04] Erik: There’s only one thing to do is to go forward.
[0:19:04 – 0:19:10] Erik: Yeah, we paddled as hard as we could towards what seemed like the most, where the waves were coming from the most.
[0:19:11 – 0:19:31] Adam: like 110 percent power yeah which is the not even possible but we say this sort of stuff sometimes to describe the level like i’m giving a 13 out of 10 effort right now yeah that was 13 out of 10 and it was like for a good hour into straight like it took us an hour to get
[0:19:32 – 0:19:35] Adam: across that little bay that we had elected to put ourselves in.
[0:19:35 – 0:19:36] Erik: Yeah.
[0:19:36 – 0:19:39] Adam: And then we basically just made it to the next campsite up the lake.
[0:19:39 – 0:19:40] Erik: Yeah, we essentially gained…
[0:19:40 – 0:19:41] Adam: Dragged ourselves to shore.
[0:19:41 – 0:19:43] Erik: We gained like two miles.
[0:19:43 – 0:19:44] Adam: Totally worthless.
[0:19:44 – 0:19:45] Adam: It’s so stupid.
[0:19:46 – 0:19:46] Adam: Yeah.
[0:19:46 – 0:19:47] Adam: Once again, don’t.
[0:19:47 – 0:19:49] Erik: We’ll never put ourselves in that situation again.
[0:19:49 – 0:19:49] Adam: Just don’t.
[0:19:50 – 0:20:07] Erik: You know, so, you know, with some of those stories in mind, my biggest recommendation, again, I started with saying there’s not going to be anything that I could say that you can take, put in your pocket, and then go out and paddle into heavy seas.
[0:20:07 – 0:20:13] Adam: But if you find yourselves in that sort of situation, like, how can you be best equipped to handle it?
[0:20:13 – 0:20:20] Erik: Yeah, the best way to equip yourself for situations like that is experience and practice.
[0:20:20 – 0:20:22] Erik: and mastering your J stroke.
[0:20:24 – 0:20:25] Erik: And we’ll link…
[0:20:25 – 0:20:43] Erik: I know I have a couple of videos that helped me get a good handle on the J stroke, which is, I think, an indispensable technique to learn to properly paddle a canoe straight, efficient, and safely, especially in waves like that, because what it allows you to do is…
[0:20:44 – 0:21:04] Erik: to continue paddling and steering without breaking your stride um there’s no way anybody that i know of can constantly be changing sides to steer while staying in stride with your paddling partner and keep moving forward into some of those waves that we were experiencing so um
[0:21:05 – 0:21:06] Erik: Yeah, learn your J-stroke.
[0:21:07 – 0:21:08] Erik: Know your paddling partner.
[0:21:09 – 0:21:19] Erik: I would not say that, you know, again, middle of the summer, you’re probably going to be in a much easier situation with winds like that and water temperatures.
[0:21:21 – 0:21:25] Erik: But yeah, I would say there’s a long list and combination of things.
[0:21:26 – 0:21:34] Erik: Experience, J-stroke, who you’re paddling with, and it all probably boils down to maybe some common sense things
[0:21:34 – 0:21:35] Erik: And…
[0:21:36 – 0:22:04] Erik: early early 20 year olds uh inflated sense of confidence that we had a lot of quick twitch uh reflexes help yeah but uh you know those those those crazy headwinds those are a little extreme but even just a little headwind it can be extremely helpful to to to learn your j stroke so yeah i think that’s the best way to learn a j stroke would be to go into a headwind yeah
[0:22:05 – 0:22:11] Erik: Nothing extreme, but just something that’s like, yeah, if you take a stroke off or you’re not in stride, it’s…
[0:22:11 – 0:22:22] Adam: I feel like it’s easier to tell that the J-stroke is doing what you think it’s doing when you’re going into the headwind as opposed to being pushed or any sort of sidewind or even on a calm day, you can kind of see.
[0:22:22 – 0:22:26] Adam: I guess on a calm day, you can really feel it a little bit more, but in the wind…
[0:22:26 – 0:22:28] Adam: you really can tell if it’s working or not.
[0:22:28 – 0:22:32] Adam: Like, are you actually getting the kind of side sweep power out of it to keep you straight?
[0:22:33 – 0:22:40] Adam: How can you, it’ll help you to like make the J stroke smoother and more efficient to paddle in a little bit of wind, I say.
[0:22:40 – 0:22:40] Adam: Yeah.
[0:22:41 – 0:22:48] Erik: And, you know, for how amazing a tailwind is, it has some diminishing returns.
[0:22:48 – 0:22:55] Erik: We’ve, I think, maybe been in situations where I felt just as vulnerable to
[0:22:57 – 0:23:01] Erik: as I have been in some really terrible headwinds with really bad tailwinds.
[0:23:01 – 0:23:06] Adam: At least with the headwind, you can see what’s coming for the most part, even if you’re getting a little side chop or anything.
[0:23:06 – 0:23:10] Erik: It’s coming at you with the tailwind.
[0:23:11 – 0:23:15] Erik: The problem with the tailwind, especially if it’s coming a little bit off kilter,
[0:23:16 – 0:23:32] Erik: is there it’s really hard you know with the the J stroke you can include that with a paddle stroke forward but with a heavy tailwind that might not be because you can adjust yourself into a headwind to adjust
[0:23:33 – 0:23:37] Erik: you know, towards the, you know, to take it as directly as possible.
[0:23:37 – 0:23:41] Erik: But it’s really hard to take a tailwind as directly from behind as possible.
[0:23:41 – 0:23:46] Erik: So a lot of times you have to end up bracing and C-stroking really hard.
[0:23:47 – 0:23:53] Erik: And a brace or a C-stroke doesn’t really propel you forward very much at all.
[0:23:53 – 0:23:55] Adam: No, it just makes you more of a sitting duck.
[0:23:55 – 0:24:01] Erik: Yeah, a lot of times you just end up kind of surfing and being a sitting duck and… Clenching your butt.
[0:24:02 – 0:24:02] Erik: Yeah.
[0:24:02 – 0:24:24] Erik: and basically making diamonds in your butt yeah because tailwinds like that like we’ve been in some bad tailwinds and they are i think just as stressful if not more stressful than i think recording this podcast is literally going to take a year off my life yeah just i’m i’m getting stressed out right now yeah we’re 20 minutes in call this the stressful podcast
[0:24:25 – 0:24:54] Erik: but yeah there needs to be said though you know it’s like man i love tailwinds you just sit back and cruise you just sail and you know there is a perfect level that perfect tailwind like some of those tailwinds we had going up like uh kasha peewee agnes agnes and cairn those were like nice like these are like stiff winds but it wasn’t building up these like huge rollers where you’re no longer being pushed you’re just kind of at the mercy of this these big waves you’re being strewn
[0:24:55 – 0:25:00] Erik: Yeah, and we’ve encountered some nasty, nasty tailwinds on South Lake.
[0:25:01 – 0:25:03] Erik: I mean, it was just, there’s just no letting up.
[0:25:04 – 0:25:04] Erik: It was just a constant whistling wave.
[0:25:04 – 0:25:07] Adam: That’s what we get for being on the Canadian side of South Lake.
[0:25:07 – 0:25:08] Erik: Yeah, I guess.
[0:25:08 – 0:25:12] Erik: And then the last time we were in a canoe together coming out of Cache Bay, we…
[0:25:14 – 0:25:39] Adam: kind of hinted at that earlier like i swear to god i’m never going back to cash bay yeah unfortunately it’s the easiest way in aquatico for us so like i will but i can only think of one time where we’ve paddled through there where it was like yeah it was glass calm then every other time it’s just a nightmare yeah i think most of my nightmare paddling experiences have have involved cash yeah you don’t even have to go into it it’s just if you’re paddling south of its entrance it’s
[0:25:40 – 0:25:48] Erik: Yeah, we were finishing up a trip out to Knife Lake last spring, coming up the border lakes, Knife, Otter Track, whole way.
[0:25:48 – 0:25:49] Erik: Yeah, it’s peaceful and nice.
[0:25:49 – 0:25:52] Erik: And then you get out in front of where Cache Bay opens up.
[0:25:52 – 0:25:59] Erik: Oh, we’re going to have to deal with some one-and-a-half-foot rollers coming at you from 9 o’clock.
[0:25:59 – 0:26:00] Adam: Yeah, the 9 o’clock.
[0:26:03 – 0:26:05] Erik: It’s a love-hate relationship with Cache Bay.
[0:26:05 – 0:26:17] Erik: It’s like, I love Cache Bay because we’re heading to Quetico, but also it’s like this huge bulbous, huge round bay that no matter what the wind is doing, it’s going to hit you with something.
[0:26:17 – 0:26:20] Erik: I don’t know if we’ve really…
[0:26:20 – 0:26:29] Adam: I think the other main thing that we should mention is that if you’re in the rough stuff, you do not let up.
[0:26:30 – 0:26:52] Adam: you can’t even in a tailwind especially the person sitting front you gotta like set a tempo a lot can be said for the j stroke in the back to keep the canoe in the right angle into the wind in the waves that you’re dealing with but as in the front seat you gotta keep the hammer down as we said before you want to be at a 13 out of 10 at a minimum yeah
[0:26:53 – 0:27:02] Adam: Everything you’ve got to make it easier on the person in the backseat so they don’t have to provide as much power and can focus more on the angle.
[0:27:02 – 0:27:04] Erik: The steering, yes.
[0:27:04 – 0:27:07] Adam: This is the team approach, so it’s important.
[0:27:07 – 0:27:11] Erik: Steering into a headwind is easy with the J-Struck.
[0:27:11 – 0:27:16] Erik: Steering with a tailwind, you can almost get settled into a ruddering situation.
[0:27:16 – 0:27:16] Erik: Yeah.
[0:27:20 – 0:27:27] Erik: which isn’t the greatest, but as long as you’ve got that person in the front paddling really hard, you can get away with ruddering a little bit more.
[0:27:27 – 0:27:35] Adam: Yeah, the temptation may be to take it easy and try and balance or feel your way through it, but as we said before, you’re just kind of making yourself a sitting duck then.
[0:27:35 – 0:27:36] Adam: You want to be moving.
[0:27:37 – 0:27:40] Adam: Even if it’s slowly, you’ve got to have some momentum one way or the other.
[0:27:40 – 0:27:43] Erik: I mean, it’s the same concept of paddling whitewater.
[0:27:43 – 0:27:51] Adam: You may want to feel yourself through a dark room, but in this case, you just need to run in one direction and trust you’re not going to go into a wall, which you won’t.
[0:27:51 – 0:27:52] Adam: You’ll be fine.
[0:27:52 – 0:27:53] Erik: Yeah, no, it’s like…
[0:27:54 – 0:28:04] Erik: you know, heading down any moving water, you have less of a chance of adjusting your course if you’re just going at the same speed of the water versus going a little bit faster than it.
[0:28:05 – 0:28:06] Erik: You want to always keep paddling.
[0:28:06 – 0:28:12] Erik: Don’t ever take, don’t ever take the tailwind unless it’s, there are some scenarios where, yeah, this is a nice tailwind.
[0:28:13 – 0:28:13] Erik: Casting.
[0:28:13 – 0:28:18] Adam: Yeah, if we’re talking like where you feel you’re endangered yourself by being out where you’re at.
[0:28:18 – 0:28:19] Erik: These are the extremes we’re talking about.
[0:28:19 – 0:28:22] Adam: Yeah, if you get yourself in that situation, the key is just to
[0:28:23 – 0:28:29] Adam: give everything you’ve got left in your shoulders into that paddle and move towards the nearest shoreline.
[0:28:29 – 0:28:34] Erik: And even if you’re not paddling into a nasty, yeah, always, always stay as close to shore as possible.
[0:28:34 – 0:28:34] Erik: That’s for sure.
[0:28:35 – 0:28:38] Erik: Um, that’s just all around more enjoyable.
[0:28:38 – 0:28:41] Adam: And wear your, um, flotation device, of course.
[0:28:42 – 0:28:42] Adam: Yes.
[0:28:43 – 0:28:44] Erik: Always wear your PFDs, um,
[0:28:46 – 0:28:54] Erik: But yeah, regardless of extreme rollers or crazy tailwinds, learn your J strokes.
[0:28:54 – 0:29:04] Erik: It’s one of the best paddling strokes that you can use to exponentially increase your enjoyment on the water.
[0:29:05 – 0:29:08] Erik: Steering, efficiency, everything about it.
[0:29:08 – 0:29:14] Erik: And it doesn’t necessarily have to be the hard and fast way that you do it, but get…
[0:29:15 – 0:29:33] Erik: efficient at being able to paddle with your partner and steer the canoe without having to switch sides back and forth think of the j stroke as it’s a five-year plan to really learning it because when you first start doing it it’s not going to feel great it’s pretty awkward and counterintuitive right away for sure
[0:29:33 – 0:29:35] Adam: Yeah, so just think about it in long term.
[0:29:35 – 0:29:42] Adam: Like, hey, if in a couple years I’m doing this smoothly to the point where other people can’t notice you’re doing it, then you’ve done it right.
[0:29:43 – 0:29:46] Adam: It’s when you can still feel it, then you know you have some work to do, but…
[0:29:47 – 0:29:54] Adam: The other thing I want to ask about quickly is you see people get down and kneeling in the bottom of the boat when they get in rough seas.
[0:29:54 – 0:30:08] Adam: I’ve heard this, you keep your center of gravity lower, but honestly, I feel like it cuts down on my power too much and my control that I’d rather just be up on the seat where I can really give that 13 out of 10 or a 12 out of 10.
[0:30:09 – 0:30:16] Adam: If I’m kneeling and I’m a bigger guy, I just feel like it really cuts down on my…
[0:30:16 – 0:30:38] Erik: um my energy if i’m down in there crouched oh for sure i need to kind of be i think it has a lot more to do with maybe uh solo paddlers being a little bit lower to the water and sure with everything you know whatever you’re most comfortable with clearly um i remember we were coming down off of south and i was like maybe you should get down on your knees up there and you kind of did for a second i didn’t like it
[0:30:39 – 0:30:45] Erik: I could immediately tell like we were way more unbalanced and you weren’t paddling as hard just because it was an awkward position for you.
[0:30:45 – 0:30:46] Erik: Like clearly…
[0:30:46 – 0:30:49] Adam: So it’s more of a go with what’s more comfortable for you.
[0:30:49 – 0:30:52] Erik: Yeah, paddle from your most comfortable position if you get into situations like that.
[0:30:52 – 0:30:56] Adam: Like that’s pretty much the easiest thing to do where you can give your best effort.
[0:30:57 – 0:30:57] Adam: Yeah.
[0:30:57 – 0:30:57] Adam: So…
[0:30:58 – 0:31:01] Adam: Anyways, but seriously, if it’s bad, don’t go out.
[0:31:01 – 0:31:04] Adam: Just stay on shore and play some pass the pigs.
[0:31:04 – 0:31:05] Erik: Yeah, you’re on vacation.
[0:31:06 – 0:31:12] Erik: I think one of the goals we should all have as a human species is try not to die on vacation.
[0:31:12 – 0:31:13] Erik: Don’t die on your vacation.
[0:31:14 – 0:31:18] Adam: It’s surprising that more people don’t get into real trouble out there with the kind of stuff we’ve run into.
[0:31:19 – 0:31:41] Erik: no the most dangerous thing in the boundary waters is the water it’s not bears not wolves it’s the water it regularly kills people don’t worry about the wolves don’t worry about the bears i mean take precautions against the bears they’re not going to attack you it’s the water you need to be concerned about wear your pfds and stay safe the water gives life and it takes it away we’re gonna edit this out
[0:31:45 – 0:31:54] Adam: And while water does give life, what truly gives life and meaning to a great Boundary Waters trip is your dinner and breakfast, of course, but really just the food you eat.
[0:31:55 – 0:31:57] Adam: And it’s a big part of it, what we led the show with.
[0:31:57 – 0:31:57] Adam: It’s about food.
[0:31:58 – 0:32:00] Adam: What do you like to eat in the park these days?
[0:32:01 – 0:32:04] Erik: Me, personally, I like to go all out.
[0:32:04 – 0:32:11] Erik: I probably eat better on camping trips than I do most nights at home.
[0:32:11 – 0:32:13] Erik: I like to spoil us when we’re out.
[0:32:14 – 0:32:15] Adam: It’s worth it.
[0:32:15 – 0:32:16] Adam: You’ve earned it at that point.
[0:32:16 – 0:32:17] Adam: You can pretty much eat whatever you want.
[0:32:19 – 0:32:29] Erik: Before the show, we were talking about how we started on my first couple of trips.
[0:32:29 – 0:32:34] Erik: They were about as randomly packed and planned for as possible.
[0:32:34 – 0:32:40] Erik: I started coming up here when I was in high school, so I barely knew how to feed myself at home.
[0:32:41 – 0:32:43] Erik: So we would like, well, what do we do when we’re camping?
[0:32:43 – 0:32:44] Erik: I don’t know.
[0:32:44 – 0:32:49] Erik: Like grab a… We like buying the most heavy things.
[0:32:49 – 0:32:52] Erik: Like we brought in a sack of potatoes, a whole bag of apples.
[0:32:52 – 0:32:53] Adam: That’s an F minus on both those.
[0:32:53 – 0:32:55] Adam: Bricks of cheese.
[0:32:55 – 0:32:58] Adam: Now the brick of cheese I might be able to get behind, but you said it was Velveeta.
[0:32:58 – 0:32:58] Adam: It was Velveeta.
[0:32:58 – 0:32:59] Adam: Yeah, that’s not good.
[0:32:59 – 0:33:01] Erik: Yeah, no, it was, so yeah.
[0:33:01 – 0:33:02] Erik: Easy to melt.
[0:33:02 – 0:33:03] Erik: Yeah, very easy to melt.
[0:33:04 – 0:33:04] Erik: Very meltable.
[0:33:04 – 0:33:13] Erik: We came in with like kind of the kinds of food to a certain extent that I cook now, but with no real meal plans.
[0:33:13 – 0:33:14] Erik: Right.
[0:33:14 – 0:33:26] Erik: And in between then and where I am now, I kind of went, I swung way over to like just eating strictly like dehydrated, dried as lightweight as possible.
[0:33:26 – 0:33:27] Adam: Vigo rice packs.
[0:33:27 – 0:33:50] Adam: oh yeah those vego rice those are nice they are nice but i always have one of those in the bottom of the pack somewhere i feel like you can’t just eat those right you need something with it but something you know that’s where you went next it’s like well i can eat the simplest thing add a bunch of fish to it yeah i think we’ve talked about in previous episodes that you know there’s been trips where we literally just brought different kinds of breadings and some oils and butters to fry the fish in and then yeah
[0:33:51 – 0:33:52] Adam: Well, then you better catch some fish.
[0:33:52 – 0:33:55] Adam: And that can certainly work, but that’s the other end of the spectrum.
[0:33:56 – 0:34:04] Erik: That’s a troubling setup that can definitely leave you and your fellow camping partners not in very good spirits.
[0:34:06 – 0:34:16] Erik: But, yeah, I remember going from not knowing what I was doing to thinking that I knew what I was doing with, like, the mountain high Richmoor…
[0:34:16 – 0:34:20] Adam: Yeah, the cheapest crap dehydrated food money can buy.
[0:34:20 – 0:34:21] Erik: Yeah.
[0:34:21 – 0:34:22] Adam: No bueno, baby.
[0:34:23 – 0:34:26] Erik: Yeah, well, they will sustain you to a certain extent.
[0:34:26 – 0:34:27] Adam: You could also just eat salt.
[0:34:28 – 0:34:38] Erik: Yeah, you just pour some salt in a little bit of a warm half cup of water and squirt some ketchup in it, and you’re probably talking about the same thing.
[0:34:38 – 0:34:38] Adam: Spaghetti.
[0:34:39 – 0:34:39] Adam: Yeah.
[0:34:39 – 0:34:40] Adam: No, Jesus, no.
[0:34:40 – 0:34:43] Erik: I think it all started with the longer trips that we did.
[0:34:43 – 0:34:45] Erik: You got to get smart.
[0:34:45 – 0:34:49] Erik: I don’t have the names of the books right off the top of my head.
[0:34:49 – 0:34:52] Erik: I will definitely add them in the show notes.
[0:34:52 – 0:34:59] Erik: But a couple of really good dehydrator books for camping.
[0:34:59 – 0:35:07] Erik: You kind of dehydrate your own ingredients to then rehydrate later, especially when we were doing those month-long Quetico trips.
[0:35:08 – 0:35:11] Erik: That’s what I would spend August and September doing.
[0:35:11 – 0:35:11] Adam: Yeah.
[0:35:11 – 0:35:39] Adam: constantly like we had a schedule going for the dehydrator of things we’re gonna throw in there okay this is done we gotta get these things on yep we had a real uh operation going there making our own fruit leathers our own beef jerkies yep dehydrating tomato sauce tomato sauces yep so basically well that way yeah that was the nice thing you know you’re out there for a month and you start with some fresh items yeah a meal prep pantry basically of dehydrated things
[0:35:39 – 0:35:49] Adam: The meal prep on that trip, for a month-long trip, we started probably two to three months before that just buying the stuff, getting it dehydrated, kind of portioning it correctly, labeling.
[0:35:50 – 0:35:55] Adam: I mean, that was a pretty technical operation we pulled off, and it really worked well.
[0:35:55 – 0:35:55] Erik: Yeah.
[0:35:55 – 0:36:08] Erik: And then you take the, all of your dehydrated ingredients and it’s basically when you’re out there, you have, it would be like coming home from work at the end of the day and looking in your pantry and be like, well, what do we have?
[0:36:08 – 0:36:09] Erik: What can we do?
[0:36:10 – 0:36:11] Erik: What do we have that’s fresh?
[0:36:12 – 0:36:16] Erik: What do we have that we should use that I can combine with some of these dried items?
[0:36:16 – 0:36:34] Erik: We didn’t necessarily have, outside of the first couple of days, a set menu, but we had this whole host of, like, we’ve got dehydrated this, that, a sauce, a grain, a vegetable, and we can combine them into an almost endless number of ways, like…
[0:36:35 – 0:36:36] Erik: So that you don’t necessarily get bored.
[0:36:36 – 0:36:43] Erik: You’re not eating these dehydrated meals that come prepackaged that honestly all taste the same anyway.
[0:36:43 – 0:36:44] Erik: A lot of them do.
[0:36:44 – 0:36:45] Erik: A lot of them do.
[0:36:46 – 0:36:48] Adam: There are some exceptions to that rule.
[0:36:48 – 0:36:58] Erik: Yeah, I would say that we do still occasionally bring out some freeze-dried dinners, specifically from a place that we’re very familiar with, Camp Chow.
[0:36:59 – 0:37:00] Erik: They’re at a trail center.
[0:37:00 – 0:37:00] Erik: Oh, yes.
[0:37:01 – 0:37:04] Erik: Those are, you know, you can’t eat that kind of food.
[0:37:04 – 0:37:04] Erik: That’s the other thing.
[0:37:04 – 0:37:08] Erik: You can’t eat that dehydrated stuff no matter how good it is every day.
[0:37:08 – 0:37:10] Adam: No, or you got to like spice it with something.
[0:37:10 – 0:37:11] Erik: You can’t butt.
[0:37:12 – 0:37:12] Adam: You do.
[0:37:13 – 0:37:18] Adam: It’s just the byproduct of that type of cuisine.
[0:37:18 – 0:37:22] Adam: But you can certainly bring that out as a good base to work with too.
[0:37:22 – 0:37:23] Erik: Yeah, that’s the other thing.
[0:37:23 – 0:37:28] Erik: That’s why we like using Camp Chow still is because it lends you nice opportunities.
[0:37:29 – 0:37:29] Erik: It’s high quality stuff too.
[0:37:30 – 0:37:39] Erik: Yeah, it’s already, like, really tasty, high-quality, like, fresh, like, freeze-dried, which is basically, like, it went from fresh to being, like, dehydrated in, like, seconds.
[0:37:39 – 0:37:42] Adam: Any of their ones with the wild mushroom blend in it are A+.
[0:37:42 – 0:37:43] Adam: Wild mushroom stuff.
[0:37:43 – 0:37:47] Erik: And we always like to take those and add fresh things to them.
[0:37:47 – 0:37:50] Adam: Right, or, like, the mole chile is one of my favorites.
[0:37:50 – 0:37:53] Adam: And you can add anything to that, and it’s going to be amazing.
[0:37:53 – 0:37:55] Erik: Bring out some fresh avocado.
[0:37:55 – 0:37:56] Erik: Some tortillas and fresh cheese.
[0:37:57 – 0:37:58] Adam: Yeah, a little, I don’t know.
[0:37:58 – 0:38:27] Erik: grate a little cheese in there container of sour cream like that’s how i think like we transition combo meal yeah from bringing everything fresh to then going all dehydrated to now a healthy balance with the emphasis being on besides paddling itself i think the most time that i spend in a day is around the campfire cooking dinner and breakfast are you including like gathering of campfire in this equation
[0:38:28 – 0:38:30] Erik: What do you mean, the gathering of firewood?
[0:38:30 – 0:38:30] Erik: Yeah.
[0:38:31 – 0:38:32] Erik: Well, yeah, probably.
[0:38:32 – 0:38:32] Adam: I mean, that’s part of it, too.
[0:38:33 – 0:38:34] Adam: Yeah.
[0:38:34 – 0:38:36] Adam: So you can basically cook on fire a lot of the times.
[0:38:37 – 0:38:40] Adam: I mean, it’s great to have the propane there to heat water for coffee in the morning.
[0:38:40 – 0:38:41] Adam: Especially right away, yeah.
[0:38:41 – 0:38:46] Adam: Yeah, but to be able to provide your own fire and cook on that is certainly very nice.
[0:38:47 – 0:38:48] Erik: Oh, no, for sure.
[0:38:48 – 0:39:03] Erik: And like, I think that’s one of the more enjoyable experiences of Boundary Waters or Quetico camping is that preparation of dinner around the campfire with everybody at the end of the day, especially after a long day.
[0:39:03 – 0:39:25] Erik: It’s so much more enjoyable and rewarding to throw on nice food, nice, whether it’s a fresh food or something that involves a little bit more of a process than just dumping hot water into a bag and eating it out of a, with a spork, like, you know, some kind of a,
[0:39:25 – 0:39:28] Adam: Yeah, we’re not on the International Space Station.
[0:39:28 – 0:39:32] Adam: We’re still here on the surface of the Earth.
[0:39:32 – 0:39:33] Adam: We’re not 220 miles up.
[0:39:34 – 0:39:36] Adam: We can have some space food, sure.
[0:39:36 – 0:39:39] Erik: Yeah, but it’s nice to be able to add to it at the very least.
[0:39:39 – 0:39:41] Adam: We can also carry an avocado with you.
[0:39:41 – 0:39:43] Adam: It’s not that big of a deal.
[0:39:43 – 0:39:55] Erik: And along with bringing in items that, food items that might be a little heavier than others, we over the last few years have taken it to an even more extreme with implements.
[0:39:56 – 0:40:00] Erik: We bring in a full cast iron set of
[0:40:00 – 0:40:01] Adam: That’s standard now.
[0:40:01 – 0:40:02] Erik: Yeah, it’s standard.
[0:40:02 – 0:40:03] Adam: I mean, I have…
[0:40:04 – 0:40:05] Adam: It’s top five in gear list.
[0:40:05 – 0:40:21] Erik: Over the years, burned through four or five of those flimsy aluminum nonstick things that… Frying pans that over just a week, they end up looking like a paper plate.
[0:40:21 – 0:40:23] Erik: They’re just all dented and mashed and…
[0:40:24 – 0:40:25] Erik: They don’t hold heat.
[0:40:25 – 0:40:26] Erik: Everything burns in it.
[0:40:26 – 0:40:28] Erik: I mean, same thing when you’re cooking at home.
[0:40:29 – 0:40:32] Erik: The best things to use are a nice heavy bottom, even heat.
[0:40:32 – 0:40:45] Erik: And especially when you’re cooking on a fire where the heat is completely uneven, although you can manage it as best you can, having a cast iron which distributes and holds heat is an amazing thing to bring.
[0:40:46 – 0:40:49] Erik: It’s probably worth its weight times…
[0:40:50 – 0:40:55] Adam: Yeah, people scoff when they, you know, oh, yeah, I’m bringing a whole cast iron pan?
[0:40:55 – 0:41:02] Adam: No, I’m bringing the whole 12-inch cast iron set with the fitted lid, which also doubles as a second shorter.
[0:41:02 – 0:41:05] Erik: Yeah, it’s not even just one of those, like, two-inch little shallow things.
[0:41:05 – 0:41:06] Adam: We’re looking at it right now.
[0:41:06 – 0:41:07] Adam: There it is.
[0:41:07 – 0:41:11] Adam: It’s on my stovetop right now, and literally I cook with that thing almost every day at home, too.
[0:41:11 – 0:41:12] Erik: It’s basically like a Dutch oven.
[0:41:13 – 0:41:13] Adam: Yeah.
[0:41:13 – 0:41:13] Erik: Yeah.
[0:41:13 – 0:41:18] Adam: You can do almost anything with this setup and yeah, it’s heavy and people do scoff.
[0:41:18 – 0:41:20] Adam: They’re like, Whoa, you bringing that?
[0:41:20 – 0:41:23] Adam: Let’s, you might as well just bring the whole kitchen sink.
[0:41:23 – 0:41:23] Erik: Yeah.
[0:41:23 – 0:41:24] Erik: Yeah.
[0:41:24 – 0:41:25] Adam: You don’t get it.
[0:41:25 – 0:41:26] Erik: No, I don’t.
[0:41:26 – 0:41:26] Erik: Yeah.
[0:41:26 – 0:41:28] Adam: I mean, I didn’t get it at first either.
[0:41:28 – 0:41:38] Erik: We get it now, but, you know, again, this isn’t necessarily like paddling in the two-foot rollers where it’s like, yeah, that’s probably the best way to do it is to just not do it.
[0:41:38 – 0:41:41] Erik: And if you are, be proficient at it.
[0:41:42 – 0:41:47] Erik: If you’re not into food or cooking or campfires…
[0:41:48 – 0:42:10] Erik: yeah that’s fine you want to spend more time paddling or fishing or exploring that’s totally fine like think in general we are more into food um on our trips and just in life i think yeah the more i get into this life the more i enjoy the cooking of my meals yeah and so i’m willing to spend more and more time of my trip on that endeavor
[0:42:10 – 0:42:20] Erik: Being able to transfer that over to, like we were saying before the show, again, we were like, yeah, everybody’s like, oh, when you’re camping, everything tastes good.
[0:42:21 – 0:42:23] Erik: And yeah, those dehydrated meals.
[0:42:24 – 0:42:25] Adam: Vigo rice.
[0:42:25 – 0:42:26] Adam: Yeah, dinty mores.
[0:42:26 – 0:42:29] Adam: Anything warm is going to taste good down the old gullet.
[0:42:29 – 0:42:32] Erik: But just think how amazing actual food is going to taste.
[0:42:33 – 0:42:34] Erik: And that’s where I’m at now.
[0:42:34 – 0:42:42] Erik: I am totally fine bringing in a little bit extra weight when it comes to the utensils, the implements, and the food itself.
[0:42:43 – 0:42:51] Adam: Honestly, when we bust out the cast iron in camp, we should have some sort of way to play Beethoven’s Seventh very loudly in camp.
[0:42:51 – 0:42:59] Adam: Some majestic strings come up from behind the spruce tree there.
[0:43:00 – 0:43:02] Adam: Oh boy, we’re really into something.
[0:43:02 – 0:43:11] Erik: Yeah, I think the woods, the wilderness, the boundary waters, it all speaks for itself.
[0:43:11 – 0:43:19] Erik: And anything that we can bring to it just heightens that experience on a two-way street.
[0:43:19 – 0:43:26] Erik: So we like to bring things that will heighten the experience of being out there.
[0:43:27 – 0:43:35] Erik: that the woods also heightens because we’re eating it in a place that we just had to work very hard to get to.
[0:43:35 – 0:43:41] Erik: I don’t want to just settle for cream of noodle soup or whatever.
[0:43:41 – 0:43:45] Adam: And if you are, at least have some fresh bacon to throw in there.
[0:43:45 – 0:43:50] Erik: Yeah, and we’re kind of like that too with our beverages around the campfire.
[0:43:50 – 0:43:59] Erik: I have walked across the, what is that, almost two-mile portage, the Luginita Portage.
[0:43:59 – 0:44:00] Erik: Oh, yeah, the Zenith.
[0:44:00 – 0:44:07] Erik: The Zenith to Luginita Portage with a cooler of two growlers just holding them in front of my hand.
[0:44:07 – 0:44:08] Adam: Yeah, clutching them to your chest.
[0:44:08 – 0:44:11] Erik: Yeah, that might be a little extreme.
[0:44:11 – 0:44:13] Adam: Yeah, maybe we should have rethought that one.
[0:44:13 – 0:44:16] Adam: We did have fresh beer to drink with dinner that night.
[0:44:16 – 0:44:25] Erik: I was going to say, there’s not much better tasting beer than the beers we had out on, oddly enough, Wine Lake.
[0:44:25 – 0:44:26] Erik: That’s true.
[0:44:26 – 0:44:32] Erik: That night after walking with a white plastic cooler with two growlers and a bunch of fresh meat in it.
[0:44:33 – 0:45:02] Erik: yeah through like shin deep water at some points we made it yeah so to kind of conclude our feelings on the food I think more is more in this scenario weight carried is weight earned bring it if you’re even on the fence just bring it who cares how many times are you going to get to be at that campsite in your entire life
[0:45:02 – 0:45:28] Erik: that night it’s not like backpacking where it’s on your shoulders all day yeah it’s mostly just the canoes doing most of the work yeah whatever put it in there grin and bear it for at the most throw in the extra pack of bacon honestly yeah at the most maybe a mile probably even less than that you don’t i mean you can pick a trip that’s not even uh bring bring fresh stuff bring heavy food bring heavy utensils it’s totally gonna pay for itself
[0:45:28 – 0:45:33] Adam: Yeah, I have a spatula that weighs a good two pounds that goes with my cast iron set everywhere.
[0:45:33 – 0:45:34] Erik: Two-pound spatula.
[0:45:34 – 0:45:37] Adam: Yeah, and it’s worth it, trust me, because that thing can scrape and flip anything, so…
[0:45:38 – 0:45:41] Erik: Yeah, and you’re going to have that cast iron and that spatula for the rest of your life.
[0:45:41 – 0:45:42] Adam: It’s an heirloom spatula.
[0:45:42 – 0:45:56] Erik: If you bought extreme lightweight titanium this or that, I’ve burned through those things in one week-long trip because they just get dented, they get dinged, they get burnt out, they’re thin.
[0:45:57 – 0:45:59] Erik: I mean, they’re worthless if you ask me.
[0:46:00 – 0:46:08] Adam: All right, so we did get some good feedback from our listeners on what they like to cook in camp, and we should probably get to that.
[0:46:10 – 0:46:12] Adam: So we had quite a few good responses.
[0:46:13 – 0:46:13] Erik: Yep.
[0:46:15 – 0:46:22] Erik: Yeah, specifically from the folks on our BWCA, thanks again for reaching out and responding.
[0:46:23 – 0:46:40] Erik: Definitely brought some interesting takes to the table, a lot of things that we kind of missed up to this point, a lot of things that I thought were pretty funny, and definitely some, I would say, of kind of what we do already, but just a little bit of a different take.
[0:46:40 – 0:46:42] Erik: So what do we got?
[0:46:42 – 0:46:56] Adam: Yeah, no, Leroy218 here, he’s never bought freeze-dried food from the store, but he does use his own dehydrator, and he augments with garden veggies to make veggie burgers.
[0:46:57 – 0:46:58] Adam: So that’s pretty nice.
[0:46:58 – 0:47:00] Adam: We got somebody here that’s doing some baking.
[0:47:00 – 0:47:01] Erik: Yeah, that was the other thing.
[0:47:02 – 0:47:04] Erik: The baking, we didn’t talk about that.
[0:47:04 – 0:47:06] Erik: I’ve never really gotten into the baking.
[0:47:06 – 0:47:12] Erik: I’ve kind of experimented with it before, but I can definitely see it’s kind of one of those things.
[0:47:12 – 0:47:18] Erik: It’s like cold drinks or really comfortable chairs.
[0:47:18 – 0:47:19] Adam: It’s a luxury item.
[0:47:19 – 0:47:22] Erik: It is a luxury item, but it probably is enhanced while you’re out there.
[0:47:23 – 0:47:23] Adam: Yeah.
[0:47:23 – 0:47:27] Adam: Fort Kevin 10 brings an aluminum Dutch oven.
[0:47:28 – 0:47:31] Adam: No egg cake and frosting has never tasted so good.
[0:47:31 – 0:47:31] Erik: I bet.
[0:47:31 – 0:47:35] Adam: So, yeah, you know, with a cast iron set, you could definitely try and do some baking.
[0:47:35 – 0:47:38] Adam: I guess the craziest thing I’ve ever made is, like, some biscuits.
[0:47:40 – 0:47:43] Adam: That maybe qualifies as baking, but I don’t think it really does.
[0:47:43 – 0:47:44] Adam: You’re just doing them in a pan, basically.
[0:47:44 – 0:47:46] Erik: We’ve done dumplings before.
[0:47:46 – 0:47:46] Erik: Yeah.
[0:47:46 – 0:47:47] Erik: But that’s just in soup.
[0:47:47 – 0:47:50] Erik: You know, you just throw them in there, and you can’t overcook a dumpling.
[0:47:51 – 0:47:51] Erik: Not really.
[0:47:51 – 0:47:52] Erik: Not in soup.
[0:47:52 – 0:47:53] Erik: Not in soup.
[0:47:54 – 0:48:04] Erik: Hopalicious, that’s a cool username, mentions that they keep lunch light, which I like that because we definitely… Usually are on the move in the middle of the day.
[0:48:04 – 0:48:07] Erik: Yeah, and then it makes dinner all the much more exciting.
[0:48:07 – 0:48:12] Adam: Yeah, go with big breakfast and big dinner and lots of snacks in between.
[0:48:13 – 0:48:22] Erik: Yes, we typically go with the more fresh items even for lunch too, like nice cured meats, delicious cheeses.
[0:48:23 – 0:48:29] Adam: Yeah, fine cheeses and meats is always, I would say, a base for a great lunch.
[0:48:29 – 0:48:31] Erik: I mean, it totally depends on the time of year you’re going.
[0:48:31 – 0:48:41] Erik: I would not necessarily recommend bringing in the medium hard to soft cheeses in mid-August.
[0:48:41 – 0:48:46] Erik: But, you know, we paddle more often in the spring and fall so we can get by.
[0:48:46 – 0:48:47] Erik: Don’t bring in the brie in August.
[0:48:47 – 0:48:49] Erik: That’s going to be a mess.
[0:48:49 – 0:48:50] Adam: Stick with a nice sharp cheddar.
[0:48:51 – 0:48:54] Erik: Yeah, we got a nice long comment from Shiny Pointy Sticks.
[0:48:55 – 0:49:03] Erik: And when this person’s out on canoe trips, they go a little bit heavy, which kind of echoes our sentiments.
[0:49:03 – 0:49:12] Erik: And one interesting thing that I was reading is the usage of the carbon steel pan, which I might have to look into because…
[0:49:14 – 0:49:16] Erik: I can definitely see the cast iron.
[0:49:17 – 0:49:19] Erik: They’re made out of the same material pretty much as the fire grates.
[0:49:20 – 0:49:26] Erik: And I’ve had those things, especially if you drop something hard on them or if you cool them too fast, they can shatter.
[0:49:26 – 0:49:34] Adam: Yeah, the one I have now, I ordered it and it was shipped to me and I unpacked it and the handle had been broken off in shipping.
[0:49:34 – 0:49:35] Adam: Oh, yeah.
[0:49:35 – 0:49:40] Adam: So I had to send it back and then they sent my replacement to a different address.
[0:49:40 – 0:49:46] Adam: So it ended up being like a month and a half long process to get my cast iron set.
[0:49:46 – 0:49:49] Adam: Could have easily just gone to town and bought one or something.
[0:49:50 – 0:49:50] Adam: Yeah.
[0:49:50 – 0:49:53] Adam: Duluth or something, but who would have known?
[0:49:53 – 0:49:54] Adam: I haven’t known.
[0:49:54 – 0:49:57] Adam: It’s been fine ever since I’ve gotten the new one with its handles.
[0:49:57 – 0:50:06] Erik: Yeah, and considering that that thing shipped and broke, probably in shipping, it’s pretty crazy that we’ve had that.
[0:50:06 – 0:50:35] Erik: cast iron on so many trips that I I mean I can hear the sound of it like banging up against rocks in my head right now like on portages you throw a pack down and you hear it and it’s like I mean we’ve been I don’t know if it’s been that we’ve been fortunate or whatever there was just something wrong with the one that you got but it seems pretty resilient still but I can definitely see I can see them kind of getting a little brittle yeah I mean I’ve seen fire grates busted in the park so yeah they’re not impervious to wear
[0:50:36 – 0:50:36] Erik: No, and…
[0:50:36 – 0:50:37] Adam: But we’re pretty careful.
[0:50:38 – 0:50:39] Erik: Yeah, we’re pretty careful.
[0:50:39 – 0:50:40] Erik: Yeah, and…
[0:50:40 – 0:50:40] Erik: Gentle, though.
[0:50:40 – 0:50:43] Erik: Thick-sliced bacon, real eggs, totally.
[0:50:43 – 0:50:44] Erik: Gotta go real eggs.
[0:50:44 – 0:50:44] Erik: Absolutely.
[0:50:44 – 0:50:45] Erik: I think we mentioned this already.
[0:50:45 – 0:50:46] Erik: We like doing the…
[0:50:46 – 0:50:50] Erik: Which has been a recent discovery of cracking eggs into a nalgene.
[0:50:50 – 0:50:52] Adam: Yeah, we used to just bring the whole…
[0:50:52 – 0:51:10] Adam: dozen eggs and you kind of open it up and wrap them in paper towels and that certainly will usually work we’ve lost a few here and there yeah i remember one trip we were on and we got we got through the whole first day then that night the next morning we got the fire going i open up the eggs they’re fine and i literally just touched one to pull it out of it and then it cracked
[0:51:11 – 0:51:35] Erik: yeah no we uh it made it you know 20 miles we several portages definitely prefer the like cardboard containers that you actually get eggs from the grocery store i think those plastic yeah the coglins brand things are like the worst those are basically like egg breakers yeah no that’s not uh sorry whoever makes those but they’re worthless i don’t think there’s anybody listening to this show that is going to be upset that we’re disparaging the uh
[0:51:35 – 0:51:37] Erik: Plastic egg carrier.
[0:51:37 – 0:51:38] Erik: Plastic egg carriers.
[0:51:39 – 0:51:42] Erik: Unless there’s any Coghlan’s reps out there, get in touch.
[0:51:42 – 0:51:43] Erik: Defend your product.
[0:51:44 – 0:51:48] Adam: Nothing really beats just putting them all in a Nalgene, and then you can easily pour them.
[0:51:48 – 0:51:51] Adam: If you have one of the thinner-mouthed Nalgenes, too.
[0:51:51 – 0:51:52] Adam: You can just plop them right in.
[0:51:52 – 0:51:53] Erik: Yeah, plop, plop, plop.
[0:51:53 – 0:51:54] Erik: However many you want, and the…
[0:51:55 – 0:51:58] Erik: The albumen, the white part, like sticks with the yolks.
[0:51:58 – 0:51:58] Erik: It does.
[0:51:58 – 0:52:00] Erik: Like that was the one thing we were worried about.
[0:52:00 – 0:52:03] Erik: We’re just going to pour a bunch of yolks into the pan.
[0:52:03 – 0:52:05] Adam: I thought about just scrambling them and then funneling them in.
[0:52:05 – 0:52:07] Adam: But we just tried it.
[0:52:07 – 0:52:08] Adam: Whole eggs.
[0:52:08 – 0:52:10] Adam: And then, yeah, you get in the camp like, you want six?
[0:52:10 – 0:52:10] Adam: Yep.
[0:52:11 – 0:52:12] Adam: Plop, plop, plop, plop, plop, plop.
[0:52:12 – 0:52:13] Erik: It’s crazy how they just stick together.
[0:52:14 – 0:52:14] Adam: Yeah.
[0:52:14 – 0:52:15] Erik: Eggs are an amazing thing.
[0:52:15 – 0:52:17] Erik: We’ll have an eventual episode where we just talk about eggs.
[0:52:17 – 0:52:18] Erik: We should.
[0:52:18 – 0:52:19] Erik: Yeah.
[0:52:19 – 0:52:22] Erik: He also mentions Tabasco, which is, I mean.
[0:52:22 – 0:52:22] Erik: Yeah.
[0:52:23 – 0:52:32] Erik: Seriously, if you’re not out in the banjo hours with some kind of a hot sauce, whatever your flavor is, I mean, that’s the flavor of life right there for me.
[0:52:32 – 0:52:33] Adam: You got to get the little packets.
[0:52:33 – 0:52:34] Adam: That was what I was going to say.
[0:52:34 – 0:52:36] Adam: Because you can’t bring a glass Tabasco bottle with you.
[0:52:37 – 0:52:37] Erik: Right.
[0:52:37 – 0:52:38] Erik: Technically, you can’t.
[0:52:38 – 0:52:45] Erik: But, you know, I think one of the things in the rules that you can bring glass in is if it’s a medicine.
[0:52:46 – 0:52:49] Erik: And I would go to court to argue that Tabasco is medicine for me.
[0:52:50 – 0:52:53] Erik: So, but yeah, I don’t know how easy they are to get as a…
[0:52:54 – 0:53:21] Erik: uh general consumer but i know you can buy them as packets through like wholesale maybe even on amazon but like that’s you know yeah you could probably working at clearwater we order the the packets the little basically like ketchup packets with tabasco do you get those through like ulf or yeah upper lakes foods just the general wholesale delivery i should just put a tag one of those on my next order actually just for personal use i just need a whole case of tabasco packets
[0:53:21 – 0:53:23] Adam: Yeah, no, it’s… We sell them on our Instagram page.
[0:53:24 – 0:53:25] Adam: We give them out for good questions.
[0:53:26 – 0:53:28] Adam: Yeah, mail you a pack of Tabasco.
[0:53:28 – 0:53:28] Erik: There you go.
[0:53:28 – 0:53:29] Erik: Thank you for the question.
[0:53:29 – 0:53:30] Erik: Yeah.
[0:53:31 – 0:53:37] Erik: Future prize winners will be shipped handfuls of packets of Tabasco and mayo.
[0:53:37 – 0:53:38] Adam: And mayo, yeah.
[0:53:38 – 0:53:44] Erik: Before I start packing for any trip, I just grab two fistfuls of individual mayo and Tabasco packets.
[0:53:44 – 0:53:46] Adam: It literally goes on anything, and it makes everything better.
[0:53:46 – 0:53:46] Adam: Yep.
[0:53:47 – 0:53:48] Adam: You can eat it together, both of those.
[0:53:48 – 0:53:49] Adam: Together, oof, yeah.
[0:53:49 – 0:53:52] Adam: You can put them on an old pine cone, and that would be a good lunch.
[0:53:53 – 0:54:18] Erik: definitely and uh he uh or her i’m not 100 sure we’re not going to get into that but uh and we’ll probably eventually have uh you know we’ve done eating in the bonjour i don’t know if there’s a whole show that we could talk about drinking necessarily but uh did like to comment about how bourbon is essentially ultra light beer uh in between duct tape and whiskey there’s really nothing that can’t be solved true truer words were never spoke
[0:54:19 – 0:54:23] Erik: Yeah, and then wet wipes, those are indispensable.
[0:54:23 – 0:54:27] Erik: My wife is a go-to wet wipes person, and just make sure you’re packing those out.
[0:54:27 – 0:54:32] Erik: I know they’re not the greatest to go into latrines or to try to burn them.
[0:54:32 – 0:54:36] Erik: And then the last comment here is the Dr. Bronner’s, which…
[0:54:37 – 0:54:39] Erik: I’ve kind of gone back and forth on Dr. Bronner’s.
[0:54:40 – 0:54:43] Erik: I remember the first few trips I did, it was like, this is everything.
[0:54:43 – 0:54:45] Erik: It even works as toothpaste.
[0:54:46 – 0:54:49] Erik: And then I tried using it as toothpaste, and it was like, oh, no, Dr. Bronner, not toothpaste.
[0:54:49 – 0:54:51] Erik: You don’t need to brush your teeth that bad.
[0:54:51 – 0:54:52] Erik: Yeah.
[0:54:52 – 0:54:54] Adam: Use a little whiskey instead.
[0:54:54 – 0:54:55] Erik: Yeah, there you go.
[0:54:55 – 0:54:57] Erik: It’s sanitized.
[0:54:57 – 0:55:14] Erik: And we do love bringing the Dr. Bronner’s for the same reason as the comments from shinypointy6 points out is reading the quotes on the label as loudly and as early as possible, especially on Sunday mornings.
[0:55:14 – 0:55:17] Erik: And this person does prefer lavender because it makes them feel pretty.
[0:55:18 – 0:55:18] Adam: Oh, yeah.
[0:55:19 – 0:55:20] Adam: That’s what it’s all about.
[0:55:20 – 0:55:21] Erik: Gotta feel a little pretty out there.
[0:55:22 – 0:55:22] Adam: Yeah, treat yourself.
[0:55:23 – 0:55:48] Erik: um porridge monkey uh says that his dad is usually the master chef on trips and that got us kind of thinking about um how it’s actually one of the more coveted responsibilities in camp like we love cooking around the campfire and so it usually ends up like i’ll be the dinner guy and you’re the breakfast guy yeah i love cooking a nice breakfast mm-hmm
[0:55:48 – 0:55:53] Erik: So we like to hear that there are definitely go-to master chefs, as he puts it out there.
[0:55:53 – 0:55:58] Adam: Yeah, like when we’re planning a trip, it’s not just, you know, oh, you end up cooking dinner that night.
[0:55:58 – 0:56:04] Adam: It’s more like before the trip even begins, you kind of menu plan and like, oh, I’ll bring this dinner for night two.
[0:56:05 – 0:56:07] Adam: And then, yeah, once you’re in night two, you get to actually…
[0:56:08 – 0:56:11] Adam: Put it all together and present it to your fellow paddlers.
[0:56:11 – 0:56:13] Adam: It is quite the treat, I’d say.
[0:56:14 – 0:56:19] Erik: Yeah, it’s a really good feeling to be able to cook for anybody in any situation.
[0:56:20 – 0:56:27] Erik: But like everything that comes along with experiences in a wilderness setting like that, it is amplified.
[0:56:28 – 0:56:28] Erik: in the woods.
[0:56:28 – 0:56:35] Erik: You’re providing this meal, uh, to your fellow paddling partners, the people that you battled through portages with and paddled with.
[0:56:36 – 0:56:54] Erik: And especially if there’s fish involved, you know, you, you really do get a sense of like providing for your, your fellow man that kind of harkens back to, um, uh, you know, a primeval feeling, uh, that you definitely get a sense of in the kitchen, but it,
[0:56:55 – 0:56:58] Erik: Feeling that around the campfire is one of the things that I really love.
[0:56:58 – 0:57:01] Adam: Yeah, I truly just love cooking all around at home.
[0:57:02 – 0:57:06] Adam: It’s a big part of my job, and I still love it even when I’m in camp.
[0:57:06 – 0:57:08] Adam: I’ve never gotten sick of cooking.
[0:57:08 – 0:57:18] Adam: And just the planning of it to the execution to then the great feeling of satisfaction one has after you’ve just finished a fine meal sitting around a fire.
[0:57:19 – 0:57:19] Adam: Yep.
[0:57:20 – 0:57:21] Adam: Hopefully have a nice cedar.
[0:57:22 – 0:57:23] Erik: Yeah, hopefully you do have nice cedar.
[0:57:24 – 0:57:41] Erik: And with the cleanup that we were kind of, you know, you get to that point at the end of the meal, you’re kind of basking in the, you know, the after fire that isn’t necessarily as important where you’re kind of gauging the coals.
[0:57:41 – 0:57:44] Erik: You just throw a couple of big logs on and sit back.
[0:57:44 – 0:57:49] Erik: You’re always kind of in the back of your head like, you know, like, well, we probably should clean up.
[0:57:49 – 0:57:55] Erik: And one of the things that was mentioned by Printing Printing, who has… Hey, Printing Printing.
[0:57:55 – 0:57:58] Erik: Yeah, back for a second week of commenting.
[0:57:58 – 0:58:03] Erik: And he or she, I got to stop just assuming this user.
[0:58:04 – 0:58:05] Erik: I don’t want to say user, though.
[0:58:05 – 0:58:07] Erik: Our friend, Printing Printing.
[0:58:07 – 0:58:07] Erik: There you go.
[0:58:07 – 0:58:11] Erik: Our friend prefers something with minimal cleanup, which is like…
[0:58:12 – 0:58:25] Erik: that is the one huge downside to bringing a bunch of fresh items in and having all of this stuff that is going to be not just pouring hot water into a bag of dry ingredients, but one of the things that was also…
[0:58:27 – 0:58:38] Erik: brought up to us by another commenter, there we go, is that portioning ahead of time and pre-cutting vegetables.
[0:58:38 – 0:58:40] Adam: Yeah, I’ve done that for sure.
[0:58:40 – 0:58:47] Adam: Like, oh, you cut up a bunch of peppers and onions, you do a nice dice, and then just bag those, and they’re ready to go.
[0:58:47 – 0:58:50] Adam: Or I think we’ve talked about this too, like par-baking potatoes.
[0:58:50 – 0:58:54] Adam: You don’t necessarily have to pre-shred them or cut them up, but you could par-bake some potatoes and cube them
[0:58:55 – 0:59:16] Erik: bag those hell put them right in with the onions and peppers and then yeah that’s a good base for your breakfast yeah it’s it’s crazy how much you take for it uh granted the prep work that goes on in the kitchen and how much harder it is to do around camp so like as much as you can do in advance like that’s how we’ve gotten to the point where we’re cracking eggs into nail jeans
[0:59:16 – 0:59:46] Erik: yeah no every little thing every little trick helps and then you’re not you know if you got peppers or onions there’s always going to be a little bit of waste if you’re bringing out whole peppers and onions so you can versus having to pack that out or i mean i know you can probably get away a little bit more with throwing stuff like that in the woods but it’s still not really you probably shouldn’t be doing that just save that furry compost pile and pre-cut before the trip and then you’ve got no you don’t have to worry about a cutting board or even messing around with knives
[0:59:46 – 1:00:05] Adam: yeah something like with the just a bag full of diced onions and peppers like you can even freeze that yeah the night before the trip so then you know say it’s going to be for night two or three yeah that will help them from like sliming up on you too just a little that little extra thought and preparation will go a long ways yeah for sure
[1:00:05 – 1:00:15] Erik: And the one last thing from JFred17 that we got is the steak, mushrooms, peppers, and onions for the first night.
[1:00:16 – 1:00:16] Erik: Yeah.
[1:00:17 – 1:00:19] Erik: We always try to go, like, as…
[1:00:20 – 1:00:26] Erik: on the farthest end of the nicest meal that we could possibly think of for that first night.
[1:00:26 – 1:00:36] Erik: I remember we’ve had bacon-wrapped sirloins and two-inch-thick pork chops and just some of the craziest things that we brought in for the first night.
[1:00:36 – 1:00:37] Erik: It’s just that first night.
[1:00:38 – 1:00:39] Adam: Yeah, you might as well.
[1:00:39 – 1:00:46] Adam: And the way we go, we usually really push hard the first day to get in a great deal in.
[1:00:46 – 1:00:50] Adam: The first day of a trip usually involves pretty good effort unless you’re like,
[1:00:51 – 1:01:12] Adam: just getting in right at sunset and trying to get to the first site you can get but usually we set it up so we have a long day and the packs are heavy those portages are you know you don’t quite have your great portaging legs and back on you the first day of a trip so the the first night it yeah it’s a really great time to just treat yourself and pile on the calories with something really really special
[1:01:12 – 1:01:24] Erik: And we’ll get to the end of the comments here just by finishing up with, you know, one of the last things that you have to have, according to JFred17 and me.
[1:01:24 – 1:01:28] Erik: And I’m assuming you as a French press for coffee in the morning.
[1:01:28 – 1:01:28] Erik: I’m in.
[1:01:28 – 1:01:29] Adam: Yeah.
[1:01:29 – 1:01:29] Adam: A big one.
[1:01:30 – 1:01:30] Adam: Get the double.
[1:01:30 – 1:01:31] Adam: Yeah.
[1:01:31 – 1:01:31] Adam: The jumbo.
[1:01:31 – 1:01:32] Adam: What is it called?
[1:01:32 – 1:01:34] Adam: It’s the sumo or…
[1:01:35 – 1:01:37] Erik: I don’t know if the ones that I use has a name.
[1:01:37 – 1:01:39] Adam: Does it even have a name or is that just us giving it the name?
[1:01:39 – 1:01:40] Erik: Yeah.
[1:01:40 – 1:01:43] Erik: And I’ve done all sorts of different things with coffee out there.
[1:01:43 – 1:01:45] Erik: I’ve done the instant, the little tea bags with coffee in it.
[1:01:45 – 1:01:46] Erik: I’ve done percolators.
[1:01:47 – 1:01:49] Erik: I think my go-to is the press.
[1:01:49 – 1:01:50] Adam: The big press, though.
[1:01:50 – 1:01:50] Adam: Java Press.
[1:01:51 – 1:01:57] Adam: Yeah, what’s the quick burner to heat the water in the morning?
[1:01:58 – 1:02:03] Adam: I’ve seen one where you heat the water right in the container and then dump in the grounds and press it.
[1:02:04 – 1:02:05] Adam: Am I totally off?
[1:02:05 – 1:02:06] Adam: We’re going to have to edit this out.
[1:02:07 – 1:02:07] Adam: Jet boil?
[1:02:08 – 1:02:10] Erik: Yeah, I mean, jet boil, there’s all kinds of different spells.
[1:02:10 – 1:02:10] Erik: I think they make one.
[1:02:10 – 1:02:11] Adam: That’s the one I’m thinking of.
[1:02:11 – 1:02:14] Adam: It’s like double wide, like a double-sized French press.
[1:02:14 – 1:02:15] Adam: You just heat the water right in it.
[1:02:16 – 1:02:17] Adam: This must not have been on a trip with you.
[1:02:17 – 1:02:25] Erik: No, I always just go with… That’s the one thing that I do go lightweight with, is just the one single pot that I keep…
[1:02:26 – 1:02:44] Adam: yeah the water boiling water in and then i dump it into that’s what i usually do i don’t have a jet boil that’s why i’m i was struggling to come up with a name no i don’t have it it was kind of neat but yeah i just have my like stainless steel french press that’s been on almost every trip with me and just keeps uh keeps putting out nice cups of coffee every morning
[1:02:44 – 1:02:45] Erik: Oh, yeah.
[1:02:45 – 1:02:46] Erik: It’s invaluable.
[1:02:46 – 1:02:46] Erik: Yeah.
[1:02:46 – 1:02:49] Erik: You got to go with the French press, fresh coffee.
[1:02:49 – 1:02:49] Adam: Yeah.
[1:02:49 – 1:02:54] Adam: Preferably just grind that up like the night before the trip and then put that in a Ziploc.
[1:02:54 – 1:02:56] Adam: And so you’re pretty much set to go there.
[1:02:58 – 1:03:01] Adam: I don’t know if anybody’s ever brought a coffee grinder with them on a trip.
[1:03:01 – 1:03:03] Adam: Now, that would be really taking it to the next level.
[1:03:04 – 1:03:11] Erik: Yeah, I’ve paged through some catalogs for ordering, you know, from, like, wholesale distributors of gear and stuff.
[1:03:12 – 1:03:19] Erik: And I think I’ve found some, like, either, like, hand grinder things or battery-operated.
[1:03:19 – 1:03:22] Erik: And I don’t know how the – once you get into that battery-operated level –
[1:03:23 – 1:03:39] Erik: I don’t know what the rules are and that being mechanized, because I know we had a friend that came up last winter who had a battery-operated auger for drilling holes in the ice, and he contacted the U.S. Forest Service, and they said, no, that’s not allowed.
[1:03:39 – 1:03:44] Adam: Yeah, that’s not good, but you can have a Vexilar depth finder, which is also battery-powered.
[1:03:44 – 1:03:45] Erik: Sort of makes noise.
[1:03:45 – 1:03:48] Erik: Battery-powered and very mechanized, especially the old ones.
[1:03:48 – 1:03:48] Adam: Yeah.
[1:03:49 – 1:03:50] Erik: Yeah.
[1:03:51 – 1:04:00] Erik: So yeah, I think that’s the comments we wanted to hit on the most from our friends and listeners on RBWCA.
[1:04:01 – 1:04:02] Erik: Thank you guys.
[1:04:03 – 1:04:07] Erik: We definitely encourage you to continue your participation and listening.
[1:04:08 – 1:04:10] Erik: I think I was…
[1:04:11 – 1:04:16] Erik: Definitely surprised by how many people were involved and learned a couple of things that I’m definitely going to look into.
[1:04:16 – 1:04:24] Erik: And hopefully we’re doing a good enough job kind of showcasing some of the points that people brought up.
[1:04:24 – 1:04:31] Erik: And I think everybody that mentioned something gave us a good point to go off of.
[1:04:31 – 1:04:35] Erik: The one thing that we kind of in the process of…
[1:04:36 – 1:04:40] Erik: reading those comments and talking about the eggs that we crack into analogy.
[1:04:40 – 1:04:58] Erik: And one of the other things that we failed to mention throughout that whole thing was one of the comments that we got on Facebook from Natalie reminded us of kind of a trick that we’ve gotten used to using
[1:04:58 – 1:05:12] Erik: I don’t have any other specific knowledge whether this works on other sandwiches, but over the past couple of years, we would pre-make Cubanos.
[1:05:12 – 1:05:14] Adam: Yeah, it was like a one-word comment.
[1:05:14 – 1:05:41] Erik: cubanos cubanos was the comment yes of course and uh that was a comment on uh on facebook and we what we would do is basically just make them like you’re making them at home and then instead of consuming the sandwich which can be hard uh we would wrap them in wax paper and a couple of layers of tinfoil and then throw them in the freezer
[1:05:41 – 1:06:07] Erik: yeah so you’re like you definitely cook them and everything you’ve yeah they’re done pressing them you get them all the way to done you just skip the eating part you hold off on the eating part yeah and then you just pack those in and that’s um you don’t unwrap them or anything you just get your fire going and then this is the hardest part with them is the waiting game and getting them so you don’t you you don’t blast them with heat you just got to kind of
[1:06:07 – 1:06:35] Erik: especially if you make real monster cubanos yeah right you gotta be really patient get that fire going early keep them turning yeah and yeah that’s the key just kind of stay diligent but it’s you know it can be one of those nice things around the campfire where you’re just enjoying the end of the day sipping on a glass of wine kind of turning your cubans and and then usually what we’ll do is we’ll kind of open them up at the last second and once they seem like they’re heated through then you’ll throw them in the pan just to kind of crisp them back up and uh
[1:06:36 – 1:06:47] Erik: That’s been one of the more recent discoveries that we’ve had that I’ve just been recently talking with my wife about how we got to get some Cuban supplies ready so we can do a big mass production for the summer.
[1:06:47 – 1:06:50] Adam: Yeah, you just got to get a bunch ready and freeze them all.
[1:06:50 – 1:06:51] Adam: So props.
[1:06:51 – 1:06:54] Adam: Shout out to Natalie for the great mention on Cubanos.
[1:06:54 – 1:07:07] Erik: And then we’ll finish up with another Facebook shout-out, which was, again, seconding the go-to dehydrated freeze-dried option for people from Michael.
[1:07:07 – 1:07:10] Erik: And he’s a go-to Camp Chow guy as well.
[1:07:10 – 1:07:11] Erik: Oh, yeah.
[1:07:12 – 1:07:25] Erik: I think if you can get your hands on the Camp Chow, I know that they do deliver, but if you happen to be in the Gunflint Trail area, that product is sold out of Trail Center Lodge and Restaurant, and they’ve got a ton of good options.
[1:07:25 – 1:07:28] Adam: A couple of the retailers in town, and you can get it online too.
[1:07:28 – 1:07:29] Adam: Stone Harbor, I think, sells it.
[1:07:29 – 1:07:38] Adam: Stone Harbor has them in town for sure, and then their Camp Chow website, you can just order off their whole menu there, and they’ll ship them out pretty quick usually.
[1:07:38 – 1:07:47] Erik: And it seems like they have the most variety in terms of gluten-free, vegetarian, combinations of both, which is really nice.
[1:07:48 – 1:07:50] Adam: They’ve got a pretty diverse menu, for sure.
[1:07:50 – 1:07:51] Adam: Very diverse.
[1:07:51 – 1:07:52] Adam: Dehydrated.
[1:07:53 – 1:07:56] Adam: I think more and more people are getting on board with them.
[1:07:57 – 1:07:59] Adam: That’s no longer a secret.
[1:07:59 – 1:07:59] Adam: No.
[1:08:00 – 1:08:00] Adam: It’s good stuff.
[1:08:01 – 1:08:22] Adam: definitely um so yeah i think with that we’re gonna wrap up uh eating in the boundary waters wait i gotta give a shout out to pizza biters first oh yes we can’t forget we had to finish on something ridiculous this is more i use this a lot on winter camping trips just because it’s a little more weight it’s not a huge deal but yeah sometimes once in a blue moon if i’m really feeling silly before a trip i’ll throw in a bag of those little pizza biter uh
[1:08:23 – 1:08:24] Adam: Yeah, pizza rolls.
[1:08:24 – 1:08:25] Adam: Pizza rolls.
[1:08:26 – 1:08:27] Adam: You just go grab one of those.
[1:08:27 – 1:08:34] Adam: You can get them nice and frozen, throw them in your pack, and then right when you get the fire going, throw the cast iron on there.
[1:08:35 – 1:08:37] Adam: I’ve done them actually right on the fire grate.
[1:08:37 – 1:08:42] Adam: They’re just big enough where they won’t fall through the grates, unless you’re on a really old-school campsite with a wider grate.
[1:08:42 – 1:08:43] Adam: Yeah, then you’re in trouble.
[1:08:43 – 1:08:44] Adam: Then you’re in trouble.
[1:08:45 – 1:08:48] Adam: But, yeah, I’ve done them right on the grate or just put them in a cast iron.
[1:08:48 – 1:08:49] Adam: It’s a great little treat just to get everybody.
[1:08:50 – 1:08:51] Adam: It’s a nice aperitif.
[1:08:51 – 1:08:52] Erik: Yes, those are always the fun.
[1:08:53 – 1:08:56] Adam: It’s kind of funny, too, just saying, you know, I brought pizza biters.
[1:08:56 – 1:08:57] Adam: Yeah, I brought pizza rolls.
[1:08:58 – 1:09:00] Erik: You’ve done that with egg rolls in the past.
[1:09:00 – 1:09:05] Adam: Yeah, just random items from the frozen food, which I would never think of eating just at home.
[1:09:05 – 1:09:07] Adam: But, you know, you’ve earned it on those trips.
[1:09:07 – 1:09:10] Adam: You can have some snack food from the freeze dial.
[1:09:10 – 1:09:16] Erik: On your next camping trip, everybody that is listening should try to surprise their paddling partners.
[1:09:16 – 1:09:18] Adam: Right, like don’t tell anybody about it.
[1:09:18 – 1:09:20] Erik: Just bring like a hot pocket out.
[1:09:21 – 1:09:22] Erik: Just a random hot pocket.
[1:09:22 – 1:09:23] Erik: We’re all going to share this.
[1:09:23 – 1:09:25] Adam: Some little pot stickers or something.
[1:09:25 – 1:09:25] Adam: Yeah.
[1:09:25 – 1:09:26] Adam: Spring rolls.
[1:09:26 – 1:09:27] Adam: Mm-hmm.
[1:09:27 – 1:09:27] Adam: Mm.
[1:09:28 – 1:09:30] Adam: So, yeah, I had to get a shout out for Pizza Badgers.
[1:09:30 – 1:09:34] Adam: It couldn’t be the food episode without a shout out to Frozen Goods.
[1:09:34 – 1:09:58] Adam: yeah frozen you uh i did a trip on the timber freer which is outside of the park one time and i literally just brought a cooler with like nice ice cold cans of beer and then like all just pizza biters egg rolls just everything everything was from the frozen food aisle that’s all i brought for the trip and i just kind of leisure paddled i was on a little solo trip there it was appropriate for the timber freer yeah so but you know
[1:10:00 – 1:10:02] Adam: Not the usual way to go, but…
[1:10:02 – 1:10:03] Erik: It’s always funny, though.
[1:10:03 – 1:10:04] Adam: It’s kind of funny.
[1:10:04 – 1:10:04] Adam: Yeah.
[1:10:05 – 1:10:10] Erik: Yeah, just like holding a cooler full of growlers up to your chest across a two-mile portage.
[1:10:11 – 1:10:11] Adam: Nothing wrong with that.
[1:10:11 – 1:10:12] Erik: Nothing wrong with that.
[1:10:12 – 1:10:15] Erik: Bring in some pizza rolls from time to time just to change it up.
[1:10:15 – 1:10:15] Erik: Yeah, live it up.
[1:10:16 – 1:10:18] Erik: Yeah, the sky’s the limit on food.
[1:10:18 – 1:10:21] Erik: And so, yeah, next week we’re going to change it up.
[1:10:22 – 1:10:30] Erik: We’re going to be talking about our most hated portages, our funniest or worst portage experiences.
[1:10:30 – 1:10:33] Adam: Perhaps the portage rating system we have been working on.
[1:10:33 – 1:10:34] Adam: We can get to that too.
[1:10:34 – 1:10:35] Erik: Tease the portage rating system.
[1:10:35 – 1:10:37] Adam: Yeah, we’d like to hear from you.
[1:10:37 – 1:10:37] Erik: Definitely.
[1:10:38 – 1:10:40] Adam: What is the worst portage you’ve ever been on?
[1:10:40 – 1:10:44] Adam: And we recognize it may not just be like a very actual difficult or long portage.
[1:10:44 – 1:10:47] Adam: Sometimes you just have a terrible experience on a portage.
[1:10:47 – 1:10:51] Adam: Like your whole yoke falls out of the canoe on your head.
[1:10:51 – 1:10:52] Adam: Yep.
[1:10:52 – 1:10:53] Adam: So that can make a portage hated.
[1:10:54 – 1:10:56] Erik: Drops the canoe right on that little bead on the top of your hat.
[1:10:56 – 1:10:58] Erik: I’ve had that happen somehow multiple times.
[1:10:58 – 1:11:00] Adam: I know.
[1:11:00 – 1:11:05] Adam: Or, you know, you could tell us about a portage you really love, a nice garden walk that has a spot in your heart.
[1:11:06 – 1:11:12] Adam: But we’re going to mostly focus on tough portaging conditions and some really nasty ones we’ve been a part of.
[1:11:12 – 1:11:14] Adam: Those are always a fun story to get into.
[1:11:14 – 1:11:18] Adam: So let us know what portages out there would you never want to do again.
[1:11:19 – 1:11:28] Erik: Yeah, and you can, obviously, we’ve been having some pretty good success on the RBWCA subreddit on Reddit, obviously.
[1:11:29 – 1:11:35] Erik: If you want to email us directly, feel free to do so at tumblehomecast at gmail.com.
[1:11:35 – 1:11:47] Erik: And then you can send us either direct messages or comment to posts on our Facebook page, which is Tumble Home, a Boundary Waters podcast.
[1:11:48 – 1:11:54] Erik: And, yeah, we’re really looking forward to continuing the discussions and the conversations.
[1:11:54 – 1:11:58] Erik: We’re kind of in the cabin fever period of the winter.
[1:11:58 – 1:12:00] Erik: Really looking forward to getting out on some open water.
[1:12:01 – 1:12:03] Erik: We are still in the depths of winter, but…
[1:12:03 – 1:12:05] Adam: I heard stuff melting out there today.
[1:12:05 – 1:12:05] Erik: It’s dripping.
[1:12:06 – 1:12:07] Erik: It’s slowly getting there, but…
[1:12:07 – 1:12:11] Adam: I think it’s going to be, uh, I can still see a pile of snow out the window though.
[1:12:11 – 1:12:11] Adam: Yeah.
[1:12:11 – 1:12:12] Adam: I’m sitting.
[1:12:12 – 1:12:16] Erik: Unfortunately, it’s still getting pretty close to, you know, almost zero at night.
[1:12:17 – 1:12:23] Erik: And, uh, that really, really, uh, seizes things up and it takes until about midday for it to, to, to rethought.
[1:12:23 – 1:12:23] Erik: But, uh,
[1:12:24 – 1:12:26] Erik: On that note, let’s get out of here.
[1:12:26 – 1:12:27] Erik: We’re well over an hour.
[1:12:27 – 1:12:28] Erik: Yeah, a long one.
[1:12:28 – 1:12:31] Erik: Yeah, so looking forward to hearing from you guys next week.
[1:12:31 – 1:12:32] Erik: And until next time.
[1:12:32 – 1:12:34] Erik: Happy paddling.
[1:12:34 – 1:12:34] Erik: Bye.
[1:12:35 – 1:12:35] Erik: Bye.