Browsing Tag: wild

    Babysitters House Adventure! Ethan and Cole go to Aunt Jenna’s House!
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    Babysitters House Adventure! Ethan and Cole go to Aunt Jenna’s House!

    September 15, 2019


    (footsteps) (thud) (bell rings) – Yes! (door locks) Perfect. Those boys are gonna get it now. (car engine drones) – [Mom] Bye boys, have fun. – Okay, love you. – Me too. – Be good for aunt Jenna, boys! – Yeah, we will. – Wait a second Cole! – Yeah? – Why do you have that bow and arrow? – It’s for archery. – Hmm. It’s not for trouble, right? – No mom, I’ll behave. – All right boys, be
    good for your aunt Jenna and dad’s gonna pick you up later. (light mischievous music) (whispers) Let’s go. – Why do you actually have that bow? – ‘Cause aunt Jenna
    always causes problems. – Right. Well, we can’t just
    walk in with that thing. She’ll know something’s up. – Oh, you’re right. Maybe I’ll hide it on the side
    of the house just in case. – That’s a good idea. I’ll wait to knock on the door. Just go, go, go. (light mischievous music) – Got it. – Let’s go. (knock) – Come in! Hello boys. – Hi aunt Jenna.
    – Hi aunt Jenna. – How are you boys today? – Fine. – Fine. – Well that’s good. I hope you weren’t
    planning anything exciting ’cause I have to work. – Work? What are we supposed to do? – You have to sit up stairs
    quietly ’cause I have to work. – We’re not gonna do anything? – No boys, sorry, no. Go upstairs and be good. – Wha- We have to do nothing at all? – So you’re like– – We just have to sit
    up stairs and be quiet? – Like seriously. – I don’t know what to tell
    you. Go up there, now, go. – Fine.
    – Ugh. Fine. We would’ve been better off at home! – For real! (laughs) – It’s so boring! – For real. – Why’d we even come here? – ‘Cause Jenna said
    that we would have fun. (sighs) – This is so fun, but
    what’d you bring in the bag? – Oh, my bag. You know, just some, uh, BoomCo. – I never seen that blaster before. – Yeah, checkout how it loads. (boomco clicks) – That’s sweet. Let’s go test it. – Yeah, let’s go ask if
    aunt Jenna will let us test it in the backyard. – Ah, ah, ooh. – Hey aunt Jenna? Aunt Jenna? – Where’d she go? – I don’t know. Maybe she went out back? – Aunt Jenna where’d you go? – Aunt Jenna? – [Cole] Where are you? – Aunt Jenna? – Jenna? – Jenna? Where’d she go? – Yeah? – Aunt Jenna? (mischievous music) (mumble) through the
    whole house to find her. Aunt Jenna I just need to ask a question. (xshot blasts) (shrieks) (thud) – Hey! – Oh! Get ruined! – Get ruined? – Oh, by back! – Ah-ha!
    (gunshot) (shrieks) – My back! My back. (Aunt Jenna fails with xshot) (screams) – Get her! (grunts) (chuckles) (footsteps) (mischievous music) (sighs) – Oh. (footsteps) (panting) What? A paint scratch… This’ll be fun. What else is in here? Looks like a water sprayer. Perfect. (thud) (gate clicking) (sighs) (mischievous music) (water squirting) Awesome. (door creaking) (door locks) (thud) (footsteps) – What? What was he doing in here? Where’d the blaster go?
    (water squirting) – Ugh, you little brat! Come out! (gunshot) (shrieks) – Ah-ha! (Aunt Jenna blasts
    xshot and misses, again) (Jenna screams) (panting) (gunshot) (shrieks) (xshot blast misses again) (shrieks) (panting) (gunshot) – You’re trapped. You’re done. Look like you forfeit. (footsteps) Better put your hands up. You’re done for now. It’s over now, too bad, you’re done for. (whispers) Get her, get her. – What are you doing? Like what’s this? Are you trying to distract me? You think I’m silly? (amazing bow and arrow thingy shot) (shrieks) – Ha-ha! Bye-bye! (panting) (exasperated sigh) – Ugh. (whispers) Get down. What’s the plan? – We got this. – Yeah it’s perfect. – I know you guys are out here. Go. – What is this? (chuckling) What happened to my car? (car engine drones) – Cole, come one. – There you boys are. You ready to go? Guess so. Let’s go. – Go, go, go. – Are you in a hurry? What’s going on? – Dad just go. – Dad floor it, go, go, go.
    – [Cole] Dad go, go, go. – Okay, okay. What’s the big rush? I’ll go, I’ll go. – Go now, go now. Wait dad stop, stop, stop. – It’s a sticker. – Hey Jenna! (another amazing shot by Ethan) – Huh? (shrieks) – Ha-ha get wrecked!
    – Get wrecked. Dad drive!
    – Go. Bye-bye!
    – Bye-bye! (laughs) She got so wrecked. (sighs) I love aunt Jenna’s house. – Yeah. It’s a lot of fun. (chuckles) – Hey guys, comments of the
    week comes from Ibraheem Asaad. Nerf rival against ninjakidz. – Actually, fun fact, ninjakidz are coming to
    our house this month. – What? Yeah, ninjakidz are
    coming later this month. We’ll see what happens there. – Yeah.
    Yeah. (chuckles) We say a lot of, but yeah. – Picture of this week comes from… – Archie and Kelsey. (whispers) Archie, I
    don’t think your sister’s holding the blaster right. I’d be scared to get in a battle with her ’cause you never know where it’s gonna go. It could go over there. – It could go right in my eye. – But, you’d be a cool pirate. Thank you for your
    picture Archie and Kelsey. Trial game extreme toy store. Come check us out February 17, 2019. We’ll be at the Gila River Arena. – For Jurassic Fight Night. (mumbles) – And we’ll see you next time. ♪ Spider-man, spider-man ♪

    The Best Fish ‘n’ Chips in the World: MUNCHIES Guide to Scotland (Episode 3)
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    The Best Fish ‘n’ Chips in the World: MUNCHIES Guide to Scotland (Episode 3)

    September 11, 2019


    [Music] so I’ve stopped off here on the east coast of Scotland in a little town called Arbroath which is famous because this is the place where they sign the dip the bit but they conduct a big line which is where they signed the indept which is known as the place Wes physician which is the place where the end which is where they signed this I don’t know what it is they sign the end it what’s it called their collection of Scottish independence Inn why have you brought us down here I write a to form of zero smokey this is the true home yeah this turvy village called Eknath ii which is about two and a half miles actually that bro this is where it all began hundreds of years ago from the Viking settlers landed on these shores did you come from a family of smokers you know I’m a first generation I was walking maker so would your ancestors have used this spot very probably yeah well let’s have a look man okay but what I’m gonna do is just dig a we haul about yes and why does it need to be in a hole well the whole provides insulation for the vial actually helps to keep the heat and when the pressure cookers she need help look I want to put me to work do you need help look I’m done with your hos anak don’t can you explain for the layman amongst us what is it smokey what is it smoky eye brother smokey is a hot smoked haddock which has beans likely salted and it has been gutted headed cleaned and tied in pairs and it’s hung on a special sticks and hot smoked over our hardwood log fire it’s a unique Scottish delicacy a teaspoon tastic are we gonna be fire here using em hardwood logs and that gives me a consistency with the flavor almost walkies you know and once they get a good a good solid hold in the fire what to do then is we are going to hang the fish on these sticks it in a second put the sticks over the top and cover the whole thing with some here sandbags the water and the juice separate the fish one on the hot embers make lots of steam and smoke so it’s a very very moist humid so P atmosphere in there mmm-hmm and have you got sort of super loyal customers that just can’t get enough of it oh yeah I got I got quite a few smokey Goofy’s just follow me alone yeah yeah yeah can I help you wanna get fishy Hans yeah okay just as close you can go in without touching the touch and they’ve cooked stick together okay okay obviously we please oh no I’m rubbish it’d be really really really careful okay gentle don’t clunk it though okay don’t flunk it down right dried it like a clunker yeah hey that’s fine yeah it’s good okay and which way this way it’s not the others that’s it that’s fine are you a perfectionist you have to be a Mufasa get this looks innate yeah it had a very Schloss more than fire today that’s that’s that’s good he’s there he’s all photographs here these go back to the to the turn of the last century the are all tickin like methey which is where we are today this is all the various stages of the of the process of fishing this is the bait in the lanes here how many years ago were these taken about 1895 to nineteen or two so you can see here exact what I’m doing now what was mentioned here they only be fresh it open in the fire get all the gaps Wow so she’s been having problems yeah so yeah okay so shallow that should be the fish really know how do you think great yes look at that oh my gosh she’s a total change for a moat mmm YUM they smell delicious so would you like try one so when the when I cooked a very very delicate very big oh yeah so what I’ll do here is I give the fish a gentle squeeze then one at the Boyd and you can see the flashes popped off the ball like that how did the skinned boy down to the tail and then it just falls apart ah just legal up there okay look at ya comes all the way out look at the juice run a little tuck in and just tuck in like that mm-hmm that’s all nice that is so good it is smoky it’s a smoky does what it says on the tin tender moist slightly salty they’re really Morris that is salted to perfection just right it’s just right genius mm-hmm very devious huh it’s just it’s a simple process just hobby log fire pretty fish muscle nothing suppose run [Music] I’m standing on the port and Oban which is a sleepy little seaside town in the south west of Scotland that’s also known as the seafood capital of Scotland where countless high-end seafood restaurants lining the harbour ready to cater to a seafood loving international audience but the place that gets the locals vote is an unassuming no-frills little huffed on the harbour known as the green Shack John Ogden is a bit of a legend on the west coast after many years of fishing in the Hebrides and waters John started to feel disillusioned by the percentage of his catch being exported one world instead of being kept local years of petty bureaucracy has caused the green Shack to be constantly under threat but supportive campaigns run by the locals have meant that John Ogden is here to stay and won’t be going anywhere without a fight you think I’ll be done we got this on a daily basis grief shaft everything we do gorgeous turn the off sorry I’ll sure about la no it’s really fine it was quite impressive to see did you get her lobsters here where’s the lobsters have they gone in yet really talk about what you’ve just done let’s start with that whatever just done um we buy this off the books yeah we store them in these keeps ice more them in the keeps and then we put the keeps into a secret location oh and we just bring them in everyday what we need oh so you put the keeps in the sea yes that’s pretty and Lukesh okay so nobody canna pinch them well that’s the idea yeah I mean everything’s live yeah has to be really live yeah they’re definitely alive show me around how does it work well it’s a tiny place it’s broken into two sections we have a raw section it’s processed in there goes through there round there and served up here we can bang our muscles there flashbang the slopes salmon is very sustaining we do a lot in a small space can we knock out a little dish of the scallops and garlic butter churn between yeah tell you one thing one thing about seafood if it’s done simply it’s the ultimate in convenience food and now sorry for you thank you so much well have a go at that have a little yeah and how have you prepared not just cooked in deep butter where they almost poached in butter now you’ve got it indeed butter not just a little banana a lot like that like D proper talking slabs into her I mean I’m a little go tell me what you think mmm beautiful just like you know it o to us that’s how scallops should be done when you scissor me just chuck them into a hot dry pan with the butter on them already don’t worry mum sizzle and just out spread it out and eat them but people sizzle them and Kaitlyn I’m a little bit opinionated but that is the only way to do [Music] feels like a real delicacy actually and how much is this Oh 695 that is just such a treat thank you John you’re welcome you’re welcome I’m gonna take a sandwich for later what do you what’d you recommend I mean I love crab but yeah well that’s another first person out that’s their 350 for a crab so I’m gonna treat myself right not often I get a fresh crab sandwich thank you you’re you’re you are a legend I heard you were a legend and I’ve seen it with my own eyes okay thank you for uh no you don’t keep up the good work okay bye bye come on I didn’t I’m gonna burp I really feel like I’m gonna bet you should fill me back irena law so asking any Scottish person where’s the best fish and chips in Scotland you’re going to get a different answer from everyone is kind of like asking an English person who does the best roast dinner but here in Iran there are two chippies in particular who are vying titled fest fish and chips hole in the blue corner we have open fish and chips and in the other blue corner we have Nori’s the seafood war broke out after they both claimed that celebrity chef Rick Stein quoted that their fish and chips was the best he’d ever had I wasn’t interested in what Rick Stein thinks though so I wanted to go and try it for myself the best fish and chips I’ve ever tasted Rick side hiya I’m Charlotte mine is any of you Linnaean yeah thanks for having me what is it about fish ambassador we like it’s a hearty meal and it’s warm comforting dish so yet the word on Britain you know it’s raining cause they mate in front your wood-burning stove with some fish and chips and mushy peas any bitter have you tried any of the fish and chips from your competitors yeah and well but nowhere near as good desserts errors are superior [Music] three German [Music] hiya I’m Charlotte how are you who is a meant to be talking to hi Airport what’s your name hey guys sorry we love I’m Bree we don’t really get that much in London are you gonna say what Oh for all these weeks ago and I give us a glass bottle heads up oh yes I get something it’s gonna be a trick eat yogurt did you open the shop no it was my grandparents of the shop okay how long have you acted since um I’ve been helped notice as before he’s been working here since you’re for since I was four you how did he manage that well these two gave me a lot of jobs to do I used to put the sauce on the pizzas I used to help my grandpa do petit was just she’s thinking maybe jobs to do Norma I can honestly tell you obviously cuz I’ve been here for 50 or myfarmers been here for 55 years but definitely bit the most popular fish and chip shop has now I’m sort more fish upper than anyone else Charlotte cuz that one down the road will claim they so like 300 portions a day what me but they do I don’t know no what makes you all fish and chips so good can you describe your going to the restroom no because their recipes are secret don’t know what my competition says give us my secret recipe and lesson all these other things that we can I bet we will do different things to to make it one unique you know Photoshop all you do is get a better fish you meet the bar and you put it in a pan you give it to somebody it’s not a lot more complicated than that and we could go and homemade wash it easy do you a lot secret a little better fish stock I make its Emily I’ve always been can you tell us how to make I mean I had to it why not the pharmacy okay there is a secret where do you get your fish from we get on a local fish Sylvie Canada that’s why for more I want our local fish as real and where do you get your habit front I get it from a local fishmonger a local fishmonger well no I get it from Glasgow Mosely I want more talk chefs are taking more fish and chip shops those becoming a real trend especially a zone that’s all made vinegar how do you make vinegar easily so dipped in light flour rice flour while I start assistant take ship makes it Kirsten can okay Wow there my grandfather heated when you didn’t chic all about it off innocent mate but he said you’re just a waste of money you’re already doing something different what they did good is in I tell them itself is all do um they dust the fish first in rice flour [Music] no I thought I thought those things that makes flower sweetheart no I thought that’s the nicest event today thank you say the daughter yeah Dustin race logo at the Samba come on yeah yeah I’m sorry I’m late no I’m sorry huh I thought I don’t dust things in ice floe it was clear that both chippies had conflicting ideologies when it comes to battering their fish but there was only one way to decide who was fish and chip champion [Music] smells so fresh hmm [Music] there’s just something so immediately comforting about fish and chips I don’t know if it’s being British maybe it’s in our genes I think we’re just born with it you can’t beat fish and chips this one the batter is light and crispy but it’s really well coated in the fish tender it’s really tasty yeah this looks bloody good mmm it is buried Ursus Antony’s not pretending to be anything other than a good solid fish and chip shop and that’s all good in my book I’m not going to enjoy this any less than I did the one that had a sort of secret fancy twist to it in the end the competition didn’t matter you can’t really go wrong with a fish supper it’s about the experience more than the ingredients these are two molecules what Nori’s lacked in posh butter it made up for in personality and while the Nighthawks descended on to Antony’s shop he made me an offer I couldn’t refuse if you ever tried about it I like they can’t Nicole sweat just thinking about it where have you been today ok where’s that dog she loves wonderful why do you love Spanish Bolton well you have it salt and vinegar a deep-fried Pizza well you have it deep-fried Pizza let’s hope you have a night yeah Michigan ether yeah how much the place of fine deal deal deal hey when it’s making me sad this is sad you’ll cook yeah I don’t get it why didn’t didn’t didn’t [Music] he didn’t what Waterland opinion oh that there are some guys who perform in the river do you need some help you need to bail quicker if I signal to stop you stop you don’t move a muscle what’s this Glencore both action rifle did I get it

    Hi Shredability: Chris Christenson and Brad Gerlach
    Articles, Blog

    Hi Shredability: Chris Christenson and Brad Gerlach

    September 8, 2019


    -What’s going on back there? CHRIS CHRISTENSON: That’s
    old Chief Two Beers. A little dismount
    before the trip. Hopefully they get done
    before it gets dark. Just busted him. You know, he calls me and says
    hey, man, do you want to do some motorcycle riding? Bring it on, dude. I’m ready to go. Lefty loosey, righty tighty. BRAD GERLACH: Yeah,
    I know that. But I mean, did you press
    it down or something? Great, got to get
    it on footage. Hey, hey, hey, Chris? How you get the gas
    tank open, man? CHRIS CHRISTENSON:
    Just spin it. BRAD GERLACH: Spin it? CHRIS CHRISTENSON: I looked
    at couple of his boards. It’s like, oh man, this
    guys looks like he knows how to shape. I just called him up to– hey, I want to get a
    board, you know? The conversation was probably
    like five minutes on the phone before I even knew who he was. BRAD GERLACH: When he really
    knew it was me after a while, he was like oh, shit. Sorry, dude. CHRIS CHRISTENSON: What was
    your last name again? He’s all Gerlach. I’m like, ah, OK, OK. But he’s kind of a
    grump, you know? He’s ar, ar, ar. It’s a big commitment to sponsor
    someone like Brad. And these guys are like 50
    boards a year and I don’t have those cards in my
    deck right now. Well, we just ended up becoming
    friends and friends are first to me anyways. So Brad seems like
    a complete nut. And he is a complete nut. And he’s always a good
    time, and you never know what to expect. BRAD GERLACH: Those are called
    fours, fake doors. You ever do that with words? Put two words together? Like sweaty balls, swalls. Woo! Swalls! Ha! Ha! The exciting part was
    that we’re going to meet in New York. Pick the bikes up in New York
    City, and then head up north to New England. And I’m always looking
    for waves. And I’m always in some car,
    boat or airplane. And the most comfortable way to
    go looking for waves is on a motorcycle for sure. It’s really fun to cruise with
    one of your best buds. CHRIS CHRISTENSON: Obviously,
    we have surfing in common. But when we get together, it’s
    kind of like the last thing we usually talk about. BRAD GERLACH: Do you think about
    when we first got going in New York a couple times
    driving along. And then all of a sudden going
    like, I had a couple of visions of eating it. And I was like OK,
    just let it go. Let it go. CHRIS CHRISTENSON: Yeah. BRAD GERLACH: Because
    it’s just like woo. Think about it, you can
    just eat it so easily. You’re just like, splatter. CHRIS CHRISTENSON: That’s
    heavy shit. BRAD GERLACH: Hey, cheers. Here’s to not eating
    shit, huh? CHRIS CHRISTENSON: Guy just
    threw a cigarette butt at you. BRAD GERLACH: Classy. CHRIS CHRISTENSON: Welcome
    to the Hamptons. This guy needs to ride a
    motorcycle backwards. Look at that hair. BRAD GERLACH: Which guy? CHRIS CHRISTENSON: Right here. BRAD GERLACH: What? That’s who he’s talking about. That’s who he’s talking about. CHRIS CHRISTENSON: No,
    there’s another one. BRAD GERLACH: There’s
    another one? The guy with the blonde hair? Now he’s stopped talking
    and looked over here. CHRIS CHRISTENSON: Yeah,
    we’re talking to you. What the fuck you want? BRAD GERLACH: Hey, we’re
    just wondering where we can get the same– is that a beanie? Because that’s cool shit, man. I need that. I need that. I need that. There she is, the
    mighty Atlantic. Oh, shit. Pumping. CHRIS CHRISTENSON: Think we’re
    going to surf this whole trip? BRAD GERLACH: Oh, look
    at that little– maybe low tide. CHRIS CHRISTENSON: There’s
    definitely a swell. Those tides are so high. BRAD GERLACH: Yeah. Settle down, would you? CHRIS CHRISTENSON: If we can
    find it where the beach maybe goes in and then hooks around
    that way, it’ll probably pick up swell. BRAD GERLACH: We don’t have any
    surf connection up here. There’s enough swell right now
    where people are like, oh god, you could have come
    around the corner. I was like four feet
    and pitching out. While you guys are playing
    around on shore break. Stingy and Dew Bag are
    over here doing four-foot aerial reverse. And varials and shove-its
    and what not. Because the waves offer that
    kind of playfulness, you know? CHRIS CHRISTENSON: See
    that right there? Maybe. Let’s go up another
    20 more mansions. BRAD GERLACH: Chicken! Honey, I shrunk the kids. Look at that thing right here. Paddling into it, you’re
    seven inches tall. You’re going to be hooting,
    because that thing feels like it’s about 30 feet. Look at that right. Look it, off the bottom,
    boof, into the lip. Around that, we’re in France,
    by the south, you’re on that next one. Whoa, big cut back. Float that section. Come around there, bam,
    bag, woo, air reverse. Oh, god! See, I told you. Just around the corner. I neglected to mention that
    Stingy and Dew Bag are only two inches tall. Let’s get out of the leathers! This board here was
    a gift for Skip. This thing’s 26-years-old,
    personal voyages. CHRIS CHRISTENSON: Rock Harleys,
    then we got some Skip Fryes, we got an 11-footer. It’s just such a different
    trip, why bring all the standard boards? It’s just fun to mix it up, and
    ride something that you normally wouldn’t bring
    on a surf trip. BRAD GERLACH: Of course we’re
    hoping to catch some surf. But yeah, we didn’t get it. But we’re kind of
    surfing on those motorcycles anyway though. Yeah. And if the waves are insane
    around here all the time, this would be the best place in
    the world to live, huh? CHRIS CHRISTENSON: This would
    be a great place to have a surf [INAUDIBLE] where there’s
    just waves that just come out and going around. You come here in the fall
    time, you get all the colors, you know? BRAD GERLACH: It looks like
    Hansel and Gretel live here. CHRIS CHRISTENSON: These bikes
    were perfect for this type of riding, too, right through
    the coastal towns. It’s almost like an instinct. Like, the other guy can just
    make a facial expression that you know he’s going to do,
    or you know which way he’s going to turn. And instincts take over with
    every move you make, and different communications. BRAD GERLACH: Going through the
    beauty of New England with the lakes, and the rivers, and
    the trees hanging over, and the cherry blossoms, and the
    beautiful, perfect little gingerbread houses. It’s like, is there a better
    place in the world to ride a motorcycle? That’s it. I just wanted to pull over and
    look down one of these streets and just check it
    out, you know? CHRIS CHRISTENSON: Thought you
    had to make a phone call. I got to take a leak, man. BRAD GERLACH: I might be Chief
    Two Beers, but this guy’s got to piss every fucking
    five minutes. CHRIS CHRISTENSON: It’s just the
    diversity of the way the land is here. You just don’t know what to
    expect, because you can’t see what’s coming. Where down south, it’s
    just a straight line. Where up here, it’s almost
    fun getting lost. We don’t know where we’re
    going to end up. None of the roads
    are straight. -How far you going? BRAD GERLACH: The cool thing
    is we don’t know. -How far you going today? BRAD GERLACH: We’re going to
    end up in Rhode Island, Narragansett. -I’m going up to Maine. CHRIS CHRISTENSON: Up to Maine? -Yeah. CHRIS CHRISTENSON: How long
    is that going to take you? -I don’t know. CHRIS CHRISTENSON: Yeah. That’s the best way
    I guess, huh? This is going to be like just
    one of those trips where you like talk about years
    and years and years, you know what I mean? BRAD GERLACH: Oh, this one time
    I did this bike trip with this asshole. Here comes the thunderhead. CHRIS CHRISTENSON: Look
    at that rain stuff. Man. Getting wet. BRAD GERLACH: It’s definitely
    raining now. CHRIS CHRISTENSON: A little
    wet out there. Time for some cold ones
    and some crab legs. Some real New England food,
    that’s what I want right now. BRAD GERLACH: So what are
    you going to have? CHRIS CHRISTENSON:
    I want crab legs. What else do they
    eat out here? Crab legs, lobster– BRAD GERLACH: Scallops. CHRIS CHRISTENSON: Scallops,
    lots of scallops. BRAD GERLACH: Fish. CHRIS CHRISTENSON: Beer. BRAD GERLACH: Clams. CHRIS CHRISTENSON: Clams, you
    got to have some clams. BRAD GERLACH: Steamers. Steamers. And I’m going to have
    just a garden salad. -Yep. You want the red wine
    vinaigrette, put it on the side? BRAD GERLACH: No, I don’t
    even need any dressing. -Nothing? Just dry? BRAD GERLACH: Maybe a lemon. -I’ll bring a lemon for you. Just remind me if I
    forget about it. BRAD GERLACH: OK. -So I’ve written you up
    the big one, right? BRAD GERLACH: No, the small. -Just a regular small salad? BRAD GERLACH: Even just smaller
    than the small. If they could just
    put a little bit. If you could make a note just
    to make it really small. CHRIS CHRISTENSON: You
    got to put some meat on your bones, man. You just getting a salad? Alright, I’m going to get
    some fish and chips. Are they pretty small, or big? -It’s a good size. CHRIS CHRISTENSON: Good size? -Yeah, it comes in two
    pieces usually. CHRIS CHRISTENSON: All right. And then I want to get
    a couple appetizers. I want to get the seared ahi. -That’s awesome. CHRIS CHRISTENSON: I want
    to get some clam cakes. -Is that for you? CHRIS CHRISTENSON: Yeah. -Wow. CHRIS CHRISTENSON: Yeah. And then which one do you
    recommend, the jerk wings or the buffalo wings? -I like the jerk, man. Where you get a little sticky
    and a little bit of spice. CHRIS CHRISTENSON: All right, I
    want to get some jerk wings. -Jerk wings. CHRIS CHRISTENSON: He’ll help
    me out a little bit. BRAD GERLACH: Jerk wings? CHRIS CHRISTENSON: And
    then can I get some kind of lobster? Because we’re in New
    England right now. BRAD GERLACH: Jesus. CHRIS CHRISTENSON: Are
    these different ones? BRAD GERLACH: Yeah, the
    blueberry one’s pretty good. Give me that fork. CHRIS CHRISTENSON: Hold on, I’m
    trying my beer right now. BRAD GERLACH: This one’s
    fucking tasty, man. This guy smells it. How is his food intake? Woo, woo, woo. RICK GOMES: I come out here, I
    spit raps and rhymes, guys. I’m the best-dressed homeless
    man in all of Newport. (RAPPING) Singing’s my game. Rick is the name. Slick Rick Gomes isn’t
    taking the blame. And the money I make, I
    make it all by myself. And then I have to share
    it with everyone else. So McCue took his rhyme to
    the very next level. I don’t carry a brick but
    I will ring your bell. A Roxbury crackhead
    don’t sound cool. Singing here and tripping,
    a mother fucking fool. And if you really don’t mind,
    I got a show to put out. Or do I really have to take
    it to the very next show? Tick, tock, tick. I see the clock on the wall,
    the rhyme’s still ripping. Woo! Alright, fellas. Thanks, my brother. BRAD GERLACH: Alright,
    Uncle Rick. CHRIS CHRISTENSON: And it’s
    been one of our better pit stops for sure. The rain came and I
    guess it couldn’t have been better timing. Hey, Bradley? BRAD GERLACH: Hey, man. CHRIS CHRISTENSON: Hey,
    how you doing, buddy? How those two beers
    treating you? BRAD GERLACH: I think
    I had more than two. CHRIS CHRISTENSON: Old Chief
    Two Beers has got his shoes off right now. We’re always waiting on Brad. It’s either he had two beers or
    he’s talking to his chick. I’m ready to go to
    the next spot. But maybe I will just– I think I’m going to check
    out some [INAUDIBLE]. I’ll be back. There’s no communication. You’re driving and you’re just
    moving, and passing things. And it’s almost like
    thoughts, too. Like, here’s a house, here’s a
    lake, now that’s a thought. Now you’re past it. Now you’re coming up, here’s
    a gas station. And here’s an old monument
    statue, whoosh, passing that. Then come around this corner. The coolest thing is just like
    I’ve never been to this place ever before in my life,
    right where we’re at. And the motorcycles have
    brought us here. You almost want to get lost
    because getting lost is part of the fun.

    Articles

    Bizarre Air Breathing Fish!

    September 3, 2019


    – Wow it is windy out here today so I’m gonna have to
    talk loud for the cameras but right now we’re
    exploring the mud flats here in Haines, Alaska. There is a water system
    pushing its way up through here it’s probably gonna draw in a bunch of really
    cool creatures. Lucky for me, I happened
    to bring this little net. Let’s head out in there
    and see what we can find. Got it, yes! Holy cow the net is
    absolutely full of them. Oh no they’re pricking me. (exclaims) (dramatic music) – [Narrator] It doesn’t matter
    where in the world you travel as long as you can find a place where the ocean
    meets the shoreline, there are tide
    pools to be explored and creatures
    waiting to be found. Even as far north
    as Haines, Alaska. – We’re on a mud flat
    right now, the tide is low. Maybe a good chance to
    find some creatures, there’s a bunch of little
    flies and bugs moving around. Maybe some crabs, could
    be some marooned fish let’s head up this way
    and see what we can find. I dunno what lives
    in these tide pools so I’m just gonna kinda
    feel around Raccoon style and see if I can
    scoop anything up. Oh look at that. – [Crew Member] Whoa.
    – Wow I dunno what those are, yeah they might be little
    sand fleas or something. Alright let’s check
    out this kelp bed. I would love to find some
    sorta little crab in here. Or maybe some fish,
    hopefully they don’t bite. – [Narrator] What we are
    looking at here are Kelp Isopods and yeah they do bite. – Oh it absolutely stinks, like somewhere between
    the ocean and sewage. Gross. Alright let’s keep going. Check this out, I just
    flipped over this rock, look at this huge green
    worm like creature. – [Crew Member] Is
    that a Nereid Worm? – Yeah it is a Nereid Worm, let me get it in some
    water and rinse it off. – [Crew Member]
    That’s a big one. – Wow, that is a big one, umm
    here, back up a little bit. Let me rinse it off. Whoa it’s all green and,
    look at that, look at that. – [Crew Member] It’s crazy.
    – Wow. Hold on I’m gonna pick
    it back up in my hand. Oh it’s slimy. Got it. Wow, that’s a Nereid
    Worm right there. It’s like the
    caterpillar of the ocean. I have never seen one of
    these up in this area, we flipped over many
    rocks and this is the first one that we’ve seen. That is wicked looking. – [Crew Member] And
    they can swim right? – They can swim,
    they can also bite. I’m not sure which
    species but look at how iridescent this creature is, emerald in coloration and it’s
    just reflecting the sunlight. That is so cool looking. It’s just kinda feeling
    around right now, you see his front
    pinchers out there. (exclaims) He tried to bite me. – [Crew Member] Did it hurt? – No, it didn’t actually bite but I saw it’s pichers come out. Alright I’m putting
    him back under his rock and let’s see what
    else we can find. – [Narrator] After a near
    bite from a Nereid Worm, it was time we move
    on to the next spot. You never know what you
    will find at low tide and these pools were alive
    with creepy crawlies. – This could be a good rock
    to flip, let’s check this out. Whoa, holy cow, look
    at this, look at this. Where’d it go, where’d it go. It’s a big Prickleback
    Eel, right there. Got it. – [Crew Member]
    That’s a good one. – Wow, look at that. – [Narrator] The
    rock Prickleback has a distinct eel like
    appearance, however, they’re not considered true eels but rather are a
    species of bony fish. They range up and
    down the Pacific coast and can reach nearly two feet
    in length when fully grown. – Yeah he’s just slinking along wanting to get back
    into the water. I think If we move in deeper, we’ll find some pockets of water that potentially have
    some larger fish. – [Narrator] When the tide
    recedes animals will do their best to stay hidden in
    the deeper pockets of water. I often find that these
    areas yield the best results when attempting to
    discover creatures. And whether you are
    using your hands, or in this case a small dip net, all it takes is a little
    patience and eventually your efforts will pay off. – Guys, guys, we got a
    pocket of water up here it’s like alive with fish,
    I can’t tell what kind it is but it’s a little bit deeper and I think we can definitely
    catch some, come on. Okay I can see ’em
    all moving up here in this pocket of water. I’m gonna just bring the net
    through, try to keep up with me I’m gonna scoop up
    as many as I can. Let’s see how many
    I can catch, ready? – [Crew Member] Yep go for it. – Oh yeah I got a tonne
    of ’em, check this out. Yes, holy cow man that is
    absolutely full of ’em. We get all these weeds out. Wow, and they look like some
    type of little Goby species. Oh no they’re pricking me. Look at that, my
    net is full of fish. Wow look at that, okay well I’ve caught six of them
    in the net and honestly I’m not sure exactly what
    species of fish this is. They look like Gobys and
    I’m saying that because their head kinda
    looks like a tadpole, the body looks like a fish. They also have these
    little spikes coming out of the side of their head
    that are rather sharp. I’m gonna actually
    have to look these up but they are absolutely filling
    up these little tide pools, they’re absolutely everywhere. And I could just see them
    skidding across the surface because the water is
    shallow I was able to just skim the net across and scoop
    up, what do I have there, one two three four five six
    of them, right now, Wow. – [Narrator] As it turns out, this is actually
    a species known as the Pacific Staghorn Sculpin, which gets its name from the
    spines on the side of its head which resemble the
    antlers of a stag. And while I was excited
    to come across this fish they’re incredibly common
    in coastal lagoons. – Let’s take a moment
    to take a look at just a single one of these fish because
    they’re so unique looking. Now if I was a predator
    and I were to come in and try to eat this fish,
    I imagine those hooks would get stuck in my throat, could potentially
    choke me and kill me. And their eyes are
    really beautiful, almost looks like a
    rainbow design in the pupil and he keeps
    puffing up his head. Now if this is a
    species of Goby, most Gobys are able to
    breathe air out of the water. – [Narrator] Believe
    it or not, like a Goby, the Sculpin is also
    capable of breathing air. – That’s one cool looking
    little ocean creature. And that’s one of the
    coolest things about exploring tide
    pools, you never know what it is that you’re
    gonna come across. I’m Coyote Peterson,
    be brave, stay wild, we’ll see on the next adventure. – [Narrator] If you thought
    this adventure at low tide was exciting, make sure
    to go back and watch as we found and got up close
    with a giant black Sea Hare. And don’t forget, subscribe so
    you can join me and the crew on our next big adventure. – I can feel him
    gripping onto my arm, I mean I can feel him actually,
    like, wrapping around me and I can feel his little
    tongue under there, can’t bite right? – [Guest Presenter] No,
    these guys are vegetarians they mostly eat algae and kelp. (animal noises)

    Articles

    Horse Riding, Boating Adventure & Drinking Salmiakki | Finland Vlog Day 4

    September 3, 2019


    Today is day four of our Finnish adventure
    and we are going to be going horseback riding. Now let’s go meet our Icelandic horses. What makes Icelandic horses different is that
    they have very gentle characters. Also, while they may be smaller in stature, they are actually
    very strong horses. We’re making our first stop of the morning.
    We’re visiting a local flea market. In here it is a mix of antiques, dishware
    and clothes. That was a lot of fun. My horse, Farri, turned
    out to be a really hungry boy. He just kept stopping for grass and for flowers along the
    way but we got to see the countryside and I really enjoyed it. A cool fact that we’ve learned while in Finland
    is that there is thirteen thousand trees for every Finn. That is a lot of trees. Finland’s archipelago is made up of thousands
    of little islands, so one of the best ways to get around is by boat. Our guide took us
    out to visit a former military island which is now home to little summer cottages. We
    had a cute German pointer join us, keeping us entertained. We are now on an island called Bolax and this
    used to be a former military island. Now we have a special guide with us and he is going
    to take us inside an old canon. Let’s go climb in. Along the way we got to see sailboat races
    and a nesting ospreys. Okay, Sam what are you having today? Salmiakki!
    Salmiakki! I’m going to down it. One shot. One shot. Oh, that is awesome. What does it taste like Sam? Just like Salmiakki.
    Sam-iakki. This is shot number three. This is shot number
    three and it is going down in one blast. Watch this. Oh, so yummy. Is there a forth one?
    That is amazing. That is so good. There you go. Are you serious? Is it better than the
    sweets? Why not? Sam, is it better than the sweets? My liver
    just flipped. Another bottle for Sam? I’ve got to go to the washroom.

    The Sushi Chef: Shark Hearts & Fish Sperm with Yoya Takahashi
    Articles, Blog

    The Sushi Chef: Shark Hearts & Fish Sperm with Yoya Takahashi

    August 24, 2019


    Jiro dreams of sushi, but Yoya dreams of
    Amber Heard. No, you don’t like? You guys don’t like her? I’d like Amber Heard to
    come to my sushi bar to taste my sushi. That’s my dream. My name is
    Yoya Takahashi. I’m from Japan, Kyoto. I’m the Executive
    Sushi Chef of Hamasaku in West LA. For me sushi means
    kind of my life. I’ve never done 14 years,
    the same job all my life. Sushi is an important part of my
    life right now. Yes!
    Exactly, sushi changed my life. When I lived in Japan, I
    never thought, you know I would do a sushi job
    in the United States. Just nothing to
    do in Japan. That’s why I jumped
    in an airplane. Yeah, it was unbelievable
    to start living here. My grandfather was
    a samurai actor, used to be. He’s like a Broadway
    actor a long time ago. That’s kind of the
    feeling I’m following. It’s going to be
    something happening, that kind of dream. Yes, that’s exactly
    why I came here. Then I found out that my
    great job is sushi job. Then I found out that my
    great job is sushi job. And then I kinda
    started that way. When I came to
    Los Angeles I just needed money. I didn’t speak any
    English before. I started working at a Japanese restaurant
    as a server. The owner said I’m
    kinda a big guy, kinda loud voice, why
    don’t you do sushi chef? Then I kept doing
    basically a sushi job, it was super interesting. How simple but
    how to create, you know, everyone thinking
    about it. That’s why i started
    the sushi job. Being a sushi chef is
    like being a stage actor. We’re standing in front
    of customer to make them enjoy dinnertime and
    lunchtime. Yes, exactly, I feel
    like an actor here. Sushi is art. Same knife, same fish. But if different people
    are gonna make it, it’s going to be
    totally different. Their personality exactly
    comes out in this one small piece. People are always
    thinking about sushi fish over the rice. Actually, that’s
    not sushi. We call it nigiri. We have to making
    squeeze so there are no space
    between rice and rice. Also how much
    we use wasabi, how big size to use of
    the sliced raw fish. Sushi exactly,
    need technique. I’m doing right now,
    breaking down fish for service today. This is Thai snapper. I’m going to take off
    scales right now. Yeah, I hired Hoya. I was looking for someone
    that’s really passionate and someone that could
    help us at Hamasaku. Bring more of the
    traditional aspect as, he just had him come in and
    we just started talking and we just click
    right away. Cooking on the barbecue
    some sushi and just unbelievable and
    it just went from there. This fish was caught about 12 hours ago in
    Japan, Kyushu Island. The fish comes about
    12 hours to us. I like working with
    it as sashimi. It’s nice in texture and
    fat. We have to tell people
    how beautiful the fish we have everyday. I never give up, I just
    keep doing different fish and different styles. Then people get excited
    to come to here to eat again. Orange soft clam. Normally people
    not much order it, that’s why I
    wanna try telling people how beautiful
    the clam we have today. Sometimes I’m too
    much focused. That’s why I need one person to smile for
    me, you know? Say, Hey Yoya! You need to relax,
    you need to calm down. That’s exactly me.
    Even when I’m driving, he’s always watching me. Smile guys! Now I’ve finished
    breaking down. Sorry, sorry,
    fish guts are here! This is haiga-mai. I’ve almost used it for
    six years. So this haiga-mai is
    between white rice and brown rice. White rice is sometimes
    too sticky for me. Also, brown rice, there
    is no way to make sushi. It’s too hard. It’s totally different. I love it. Well, Yoya brings
    a lot of sauces and different flavors. Instead of the
    traditional flavors that you’re used to
    actually in Japan. He sort of has
    an edginess too and he’s very creative
    when he wants to make new American sushi. People say crazy. My GM only calls
    me rock star. Some people say
    Dead Head sushi. I have a tattoo,
    I listen to music. I have long hair. That’s why people think
    I’m kinda a bad guy. But I want more people
    talking about my food. Simple is my art. It looks crazy sometimes,
    but one knife, one shot. Yes!
    I was the one to use barracuda first
    time in Los Angeles. Exactly, it looks
    like a barracuda. In Japan we always
    do it on a grill. Simple soy and
    lemon for bite. Simple soy and
    lemon for a bite. That’s why,
    Why don’t you make sushi? Usually sushi is
    always raw fish, but I sear Barracuda
    because richer flavors come out that best
    match the sushi. I make best barracuda
    sushi in Los Angeles. So what’s next? Come on! Make sushi! Maybe people know here Hamasaku is
    like a hidden spot. Inside it’s
    still authentic. But more
    comfortable.That’s why people are coming here. I don’t know if you
    know the history about the place, but
    Hollywood hangout. Where all the actors and
    agents used to come. It’s been here for
    about 14 years, I’d say. Mike came and
    then Yoya came. They did definitely bring this place up
    a little bit. The first couple of years
    we had a power lunch spot here. We have to keep our quality high-end to
    maintain our reputation. That’s why people come
    here a lot, I guess. We became good friends. We’d go out. We go grab a drink, you
    know, go eat together. We’re gonna go hang out
    in Long Beach tonight. I live in Long Beach. I feel so comfortable,
    I don’t know why. The people are so nice. I think the long drive, I like thinking about
    the menu and other stuff. It’s like I have a small
    little office in my car. I like to go listen
    to live music. Like the Grateful Dead, country songs,
    also old rock and roll. Sometimes I go to
    the rock show, I feel, you know, I’m the only
    Japanese over there. Yes! I love to drink,
    go dancing, and go crazy all night.
    Yes! I love to drink, go dancing, and
    go crazy all night. I feel more at home in
    Los Angeles than in Japan. I’m more loud. I have more passion
    about presenting my own personality in my food. That’s a new look for,
    that’s good look. Oh, yeah! Yeah! Yoya likes to be known
    for traditional sushi, but he does have
    a different style. He has a little
    bit of a rock and roll edge to his sushi
    and technique as well. But we all bust with
    each others’ balls. We actually like
    to joke a lot. At the same time, there’s always some
    truth behind the joking. So that’s how we bust
    balls, that’s what we do. Sushi is starting to
    change kinda crazy now. Crazy changing means,
    you know why? It’s going to be here is
    California is roll using so many ingredients,
    so many sauces into it. Two more people
    are coming right now. Sometimes we learn from
    our customers what is the right way to
    serve people. I do the traditional way,
    but if customers want crazy
    sushi I will do it 120%. I never say no. But it has to be tasty,
    healthy, and happy. My skills are kind
    of okay, but how customer likes my
    skill is what I feel is more important here. I have a great technique. I have great knives. As long as
    the customer is happy. Yes, some customers
    are kinda crazy, but I like to see
    customers smile. But don’t trust me. He’s crazy, he’s loud, he brings
    a lot of crazy energy. Did I say he’s
    loud again? He surprises me
    all the time. He ordered fish sperm and
    I was like how can we. That’s the challenge
    probably, is how am I gonna explain
    this to the customer for them to order it? Now I’m going to make
    the Green Dragon roll. Christina Aguilera
    came in here to decide the ingredients and then pick out
    the name of the roll. Okay, let’s start. This is soy paper. I grab brown rice- easy,
    nice. This is spicy tuna. Just roll it up. This is half of an an
    avocado I’m going to cut. People talking to each
    other about Hamasaku, they can create
    their own roll, whatever they
    like to make it. -Could we get a vice
    Munchies Roll? Yes, why not? I can make vice,
    you know? Cover with plastic wrap. So, I kinda
    make the shape. This is what we
    call the makisu. Here in America,
    there’s so many different
    countries and people living together. That’s why they mix up so many ingredients that
    they’re making new sushi. Micro-mixed greens
    on top. There you go. That’s Green Dragon. This is lobster and crab mixed up with
    dynamite sauce on top. So we try to use, not just traditional
    Japanese techniques, but try to incorporate
    the modern techniques. So, we think
    outside the box. This is the busy spider. To make more
    unique things. Shark heart! What?
    Shark hearts! What’s that? Shark hearts! Oh.
    Totally floored me, I was excited. I was probably more
    excited than him when he said shark hearts, yeah. Let’s get it,
    let’s just try it. I wanna try it too,
    you know, and then people actually
    enjoyed it. We actually got that for
    Valentine’s Day. It was not good much in
    the sushi actually, so I sliced and
    cut to eat as sashimi. That’s a good way to
    eat shark hearts. If people want to know,
    I definitely want to talk to my own
    country’s things. I’m feeling sometimes
    that that’s kind of a tasting
    sushi bar’s job. People start with,
    I don’t like sushi. But I kind of start talking to push
    it a little bit. Then sometimes customers
    ask about sushi. What is that? Where is it from? How do I eat it? That is why I totally
    enjoy Los Angeles people getting started
    to eat sushi. So when people talk
    about good thing, bad thing, I don’t mind. Either way I can
    appreciate if people are talking to me. My way is my way,
    you know? I’m just going
    to go my way. I feel I belong here
    in Los Angeles. I love you.

    The Snail-Smashing, Fish-Spearing, Eye-Popping Mantis Shrimp | Deep Look
    Articles, Blog

    The Snail-Smashing, Fish-Spearing, Eye-Popping Mantis Shrimp | Deep Look

    August 21, 2019


    The mantis shrimp is a true heavy-hitter. Take this one. She’s about to devour this snail. But she’s gotta crack it open first. So, she carefully positions it… Then — BAM! — she punches it with the speed
    of a .22 caliber bullet. It’s the fastest attack in the animal kingdom. That’s one kind of mantis shrimp, known
    as a smasher. Here’s the other. This one’s called a spearer. Buried up to his eyeballs, he watches and
    waits. Then springs into action, impaling his prey
    on serrated blade with blinding speed, and dragging it beneath the sand. What makes these two so amazing isn’t just
    their speed. It’s their eyes. See those black spots? They’re like our pupils, where the light
    enters the eye. We humans have one in each eye. Each sends an image to the brain… and voila…
    depth perception. The mantis shrimp has six of them. Our vision: binocular. His vision: hex-nocular. For when accuracy counts. As for color? We’ve got 3 receptors, red, green, and blue. The shrimp has 12. Another world record. But there’s even more to this incredible
    eye. And it has to do with something called polarized
    light. Sunlight is messy. It’s a jumble of wavelengths, moving in
    all directions at once. But some surfaces — say the scale of a fish,
    or a pair of polarized sunglasses — have a way of changing the light, organizing it,
    so it moves in a single plane. We humans can’t really tell this is happening. But the mantis shrimp can make out where in
    the ocean light is being polarized and where it isn’t. Some mantis shrimp take this one step further,
    and produce their own special kind polarization. And they use it as a kind of secret code. See, mantis shrimp are incredibly territorial. They will defend a burrow to the death. But some, like our smasher, have a way of
    avoiding the fight. When he looks into a burrow, he can tell that
    another mantis shrimp has already claimed it, by the way light is hitting its body. That’s the secret code. Here’s how it works. Remember when I said that polarized surfaces
    organize light into a plane? Well these surfaces on the mantis shrimp make
    the beams of light circular, spinning through space like a helix. And as far as we know, only other mantis shrimp
    can can detect this with their eyes. You can see it here because we put a polarizer
    on the camera. So, these shrimp have taught us a thing or
    two. By reverse engineering the mantis shrimp’s
    eye into a camera, a group of scientists have begun to use polarized light to diagnose injuries
    and disease. This scanner measures polarization in red. See how this mouse tissue goes red when it
    stretches? Well, injuries to our tendons do the same under the scanner. So do some cancers. This endoscopy footage reveals cancerous cells
    hiding in plain sight by the way they react to polarized light. It just goes to show how we see the world
    differently when we look at it through another set of eyes. Hi, It’s Amy. I wish I could say that no snails were harmed
    in the making of this video. But a shrimp’s gotta eat. And so do we! So subscribe. See you next time.

    The World’s Most Venomous Fish | Australia’s Deadly Monsters
    Articles, Blog

    The World’s Most Venomous Fish | Australia’s Deadly Monsters

    August 21, 2019


    [music playing] NARRATOR: Exploiting
    flooded estuaries, the stonefish is an
    unlikely predator. An awkward swimmer, he’s
    simply not built for the chase. Just getting from
    point A to point B is an arduous task, so
    actively chasing down prey is not a viable option. This monster’s approach is
    more passive aggressive. Camouflage is his strong suit. Once he finds the
    right spot, he’ll remain sedentary for some time. He’ll even tolerate algae
    growing on his rough skin as it enhances concealment. In his element, it’s obvious
    why the stonefish is so named. He is virtually
    indistinguishable from his surroundings, and
    all he has to do is wait. He’s an ambush
    predator, and patience is the name of his game. In these brackish
    waters rich in prey, he doesn’t have to wait
    long for a potential meal to drift into his kill zone. Despite those big bulbous eyes,
    his presence goes unnoticed. Timing when the element of
    surprise is your key weapon is everything. If he strikes too soon, the fish
    are alerted to his presence. But wait too long, and
    they fin out of range. But once the fish strays within
    optimum striking distance, he launches an accurate
    and lightning fast assault. The unwary fish
    never saw it coming.

    These Fish Are All About Sex on the Beach | Deep Look
    Articles, Blog

    These Fish Are All About Sex on the Beach | Deep Look

    August 20, 2019


    This baby fish is stuck. It’s ready to hatch, to swim out into the
    open sea. So how did it get here – stranded up on the
    sand? It all started two weeks ago, when its parents
    left their watery home for an adults-only beach party. During the very highest tides, California
    grunion ride in on the waves to get as high up on the beach as possible. The females start digging with their tails,
    burrowing down to lay thousands of eggs under the wet sand. The males cruise the beach, searching for
    females. Not super easy when you’re literally a fish
    out of water. When they meet up, the males wrap themselves
    around the females and fertilize the eggs. It’s a real scene… Then, when they’re done, they catch a wave
    back home. This whole awkward affair is risky for the
    parents – and for the eggs. Up on the beach, they’re all on their own,
    completely out of their element. But grunion eggs are tough. The outer membrane, called a chorion, protects
    them from drying out and keeps them from getting crushed. And that’s good because they’re going
    to be on the beach for a while. But that’s the whole idea. The ocean is full of predators looking to
    gobble up a tasty fish egg. Growing up in this sandy nursery gives baby
    grunion an advantage. Though nowhere is truly safe. But fish still need water, so these eggs can’t
    hatch any old time. If they did, they’d suffocate in the dry
    sand. So they have to time it perfectly, waiting
    for the gravitational pull of the sun and moon to line up, creating an extra high tide,
    which only happens twice a month. The baby grunion wait for the signal: the
    waves. The cold seawater jostles them, telling them
    it’s time to hatch. But the grunion still have to break out of
    their tough eggs before the tide recedes. So they release special enzymes from their
    tail that eat right through the chorion. They come bursting out. And swim for their lives, as the waves sweep
    them out, into the briny deep, where they belong. Hey. It’s Lauren. Looking for something to watch next? Check out Gross Science, also part of the
    PBS Digital Studios’ lineup, where Anna shows you the more adorable side of hideous parasites
    and unspeakable bodily functions. You’ll also love NPR’s awesome science channel
    “Skunk Bear”! This week, you can follow them into a cuddly
    colony of vampire bats. See you next time!

    Pirate Junkies | Deck Hands
    Articles, Blog

    Pirate Junkies | Deck Hands

    August 19, 2019


    >>ROCKIN’ RODNEY: I FEEL SAFE OUT THERE. THE C BUOY IS THE LAST BUOY OUT THERE. I HIT THAT C BUOY, I REACH UP, I THROW THAT BITCH ON PILOT. I TURN THE RADAR ON AND WE RIDE. ♪ ♪>BOB SPAETH: SCOTTY, YEAH HE WORKED FOR ME. SCOTTY GETS OFF HIS MEDICINE AND HE GOES BONKERS AND TEARS UP STUFF TILL THEY THROW HIM IN JAIL.>SCOTT ‘SPACE’: I’VE BEEN LET GO ON ISLAND TIME. HEALING. BECAUSE I BROKE MY FINGER IN THREE PLACES ON THE BOAT. SO I DON’T HAVE REAL
    MEDICAL INSURANCE OR NONE OF THAT STUFF, SO… NO, NOT IN TWO MONTHS BECAUSE I BROKE MY FINGER. SO I GOTTA HEAL UP AND I’VE BEEN LIVING OUT ON THIS ISLAND OUT HERE. A LITTLE DESERTED ISLAND. SO… OKAY. THERE WE GO. YEAH, DON’T WORRY. I’M A LITTLE WORRIED BECAUSE SOMETIMES A THIRD PERSON KINDA CAN THROW IT OFF. I ASKED GOD FOR SOMETHING ELSE TO DO BESIDES DRINKING AND DRUGS SO HE GAVE ME THIS CANOE FOR 50 BUCKS. SOMETHING TO DO. A LITTLE HOBBY. BECAUSE I GOTTA MAKE THE DRINK. I’VE BEEN CRAVING MOUNTAIN DEW. I DON’T REALLY CARE ABOUT THE VODKA ANYMORE, IT’S JUST A THING. IT’S A GOOD TRUTH SERUM. OKAY. WOULD YOU HAND THIS TO MY MATE THERE CAROL? OH SORRY I’M SHAKING.>WHAT HAVE YOU BEEN DOING FOR WORK?>SPACE: AH, NOTHING. I DID ONE THING IN THE ICEHOUSE. I’VE BEEN DIVING THROUGH GARBAGE CANS TO LIVE AND PEOPLE GIVING ME STUFF. I’VE ONLY WORKED TWO DAYS. LIKE I SAID, I BROKE MY FINGER. WE WERE PULLING UP TO A BOAT. SWAPPING BAIT ACROSS. IT WASN’T SAFE AND WE COLLIDED TOGETHER AND I HAPPENED TO BE UP THERE HANDING ACROSS BAIT AND GOT MY FINGER STUCK IN BETWEEN THE TWO. GOT THROWN UP LIKE SIX FEET IN THE AIR. LUCKY I DIDN’T GET MY WHOLE HAND RIPPED OFF. I DIDN’T EVEN GO SEE A DOCTOR. I JUST CAME OUT HERE, PUT A SPLINT ON IT. I BUMMED SOME ANTIBIOTICS FROM PEOPLE.>THEY DIDN’T TAKE CARE OF YOU THOUGH?>SPACE: NO. NO. THEY TAKE THEIR $10,000. YOU GET YOUR $500. YOU BETTER BE HAPPY WITH IT OR YOU AIN’T GOT A JOB. THEY’LL HIRE SOMEONE ELSE. YOU WANNA COMPLAIN, THAT’S THE WAY THE GAME GOES. YOU WANNA F—ING CRY, YOU CAN GO CRY SOMEWHERE ELSE. YOU KNOW. BECAUSE THERE’S PLENTY OF PEOPLE THAT WANT TO WORK IN THE WORLD. SO THAT’S THE KIND
    OF LIFE WE LIVE. ♪ ♪>SPACE: YEAH, THIS IS IT. THIS IS WHAT YOU GET. THIS IS THE FISHING
    BENEFITS PACKAGE. AH,THANK YOU. UH-OH. CHECK THIS OUT. THIS IS MY SOLAR PANEL. WHEN I USED TO HAVE MY PHONE WORKING I GOT A
    SOLAR PANEL HERE. A LITTLE, YOU KNOW, PLUG IN YOUR PHONE HERE. LITTLE 12 VOLT FRIGGIN’ THING. DURING THE DAY I’LL MOVE IT OVER HERE. THAT’S LIKE THAT’S
    LIKE 800 CLAMSHELLS. ABOUT THREE WEEKS OF COLLECTING CLAMS BECAUSE YOU GOTTA WAIT FOR THE TIDE TO GO IN AND OUT. HEY, IT’S A WEIMARANER. (DOGS BARKING) >SPACE: I SURRENDER! I SURRENDER! YEAH, I LOVE YOU TOO! YOU’RE GOOD HUNTING DOGS. YEAH. NOW THESE PEOPLE, JUST LIKE THIS GUY LIKE A MONTH AGO. YOU SEE HIS PICTURE ON THERE. ♪ THE DOG GRAVE. PET CEMETERY. THAT’S THE DOG. THAT’S KARL. THAT’S A MADEIRA BEACH DOG. THERE’S OTHER DOGS BURIED ON THIS ISLAND. BIG ROTTWEILERS AND OTHER STUFF. I POO BACK HERE A
    COUPLE OF TIMES. AND I COME BACK IN
    MY POO’S GONE. THE POO’S GONE. THE RODENTS WERE SO HUNGRY ON THIS ISLAND THAT THERE’S NOTHING TO EAT HERE THAT THEY WOULD EAT THE FRIGGING, MY POO. I WAS FEEDING THEM TOO. I WOULD LIKE HAVE A LITTLE BOWL OUT LIKE THEY WERE MY PETS. BUT WHEN THEY CHEWED THROUGH MY TENT AND GOT MY TWIZZLERS, LIKE THAT’S IT. SO THEN I STARTED THE KILLING SPREE. TWENTY-THREE BODIES. TWENTY-THREE CONFIRMED KILLS. I’M STARTING TO GET A LITTLE SKIN CANCER SPOTS
    HERE AND THERE. THAT’S FROM 30 YEARS OUT IN THE SUN. LIKE OPEN SORES. IT AIN’T HERPES OR NOTHING, THIS IS SKIN CANCER. THIS IS THE BEGINNING STAGE OF SKIN CANCER. ALL THESE LITTLE SPOTS HERE. HOLY F—! I’M A TAX REFUGEE, OKAY. THIS IS THE RESULT OF NOT PAYING TAXES. WE GET A POCKET FULL OF MONEY, YOU LET US LOOSE ON LAND. THEN THE RENTS ARE HIGH AND WE’RE NOT GOING TO STAY IN A PLACE BUT TWO DAYS AND THEN WE’RE GONNA GO OUT. WHAT, ARE WE SUPPOSED TO RENT AN APARTMENT FOR A MONTH AND STAY THERE FOR FIVE DAYS? IT’S A REALLY STRANGE LIFE BEING A DECK HAND. YOU KNOW, I GOTTA LOVE IT, I GOTTA APPRECIATE I’M EVEN ALLOWED TO BREATHE. I’M NOT SITTING IN SOME PRISON OR MENTAL INSTITUTION. THAT’S ABOUT IT. AND DIGGING THROUGH FRIGGING DUMPSTERS, FRIGGING EATING FRIGGING FOOD OUT OF DUMPSTERS. AND IF PEOPLE GIVE ME FOOD. WHATEVER. WELL, THIS IS THE STATE OF FLORIDA’S ISLAND. I’M JUST USING IT FOR A LITTLE WHILE. (LAUGHING) (THUNDER) YEAH. I’M OUT.>BOB SPAETH: COMMERCIAL FISHERMEN ARE GOING
    THE WAY OF THE WOODEN BOAT BUILDERS. IF THE TREND KEEPS GOING IT’S BEEN OVER THE
    LAST 25 YEARS. THEY MIGHT BE INCORRIGIBLE AND ROUGH AND GRUFF, BUT IF THE S— HITS THE FAN, MY FRIEND, I WANT TO BE STANDING THERE WITH THOSE, THE SHANE LEES AND THE REST OF THEM. THEY’RE PIRATES. THEY’RE PIRATES AT HEART. ♪>ROCKIN’ RODNEY:ROCKIN’ RODNEY. I’VE FISHED 35 YEARS NEVER HAD ANYBODY HURT SERIOUSLY AND NEVER BEEN IN THE WATER. I’VE NEVER SUNK A BOAT. I’VE NEVER HAD TO CALL THE COAST GUARD. I DO HAVE ALL MY FINGERS. MOST OF MY FRIENDS CAN’T COUNT TO TEN BECAUSE THEY DON’T HAVE TEN FINGERS. THAT’S PART OF FISHING.>OZZY: YOU KNOW THAT MOST OF THESE PEOPLE HERE ARE JUNKIES, RIGHT? I MEAN, FULL-BLOWN. NO JOKE. I’M A FULL-BLOWN JUNKY. RODNEY IS NO DIFFERENT THAN ANY OF THEM. AND SO HE’S A FULL-BLOWN JUNKY ALONG WITH HIS GIRLFRIEND THAT’S A FULL-BLOWN JUNKY, ALONG WITH HER KID THAT’S A
    FULL-BLOWN JUNKY. THEY’RE ALL JUNKIFIED.>FOR 51 YEARS OLD I’M CUT. 51 YEARS OLD, YOU SEE EVERY MUSCLE ON ME. I GO FISHING WITH GUYS THAT ARE 21 YEARS OLD AND THEY AIN’T GOT HALF THE TONE I GOT. MY BACK. THAT’S A WARSAW. THAT’S A BIG RED GROUPER. I THINK I GOT MY TOOTH IN HERE, THE LAST TOOTH I PULLED. THERE’S MY TOOTH. YOU THINK I’M KIDDING? I AIN’T KIDDING.>OZZY: YOU KNOW, WENT FROM COCAINE TO CRACK TO HEROIN TO SYNTHETIC HEROIN, OXYS AND SHOOTING UP ALL OF THAT. BUT MOST OF THEM ARE VERY DECENT PEOPLE AND I LIKE TO TRY TO HELP THEM AND TAKE CARE OF THEM WHERE I CAN AND DO THE BEST I CAN TO TAKE CARE OF THEM.>TO THE GULF. FISHING IN THE GULF.>PLAY US SOME ROB ZOMBIE AND SOME MARILYN MANSON. NOBODY’S EVER HAPPY. YOU KNOW. NOBODY’S EVER HAPPY, MAN. BUT YOU GOTTA KINDA TRY TO GET ALONG WITH PEOPLE. THERE’S ALWAYS A FEW IDIOTS IN THE CROWD, YOU KNOW. I MEAN, HALF MY FRIENDS ARE WHAT I CALL CORNBREAD REDNECKS. AND THEY ACCEPT ME FOR WHO I AM, YOU KNOW. THEY’D CLIMB THE GATES OF HELL FOR ME. WHICH I’LL DO THE SAME. SO WE’RE GONNA GET GROCERIES, ICE AND FUEL TOMORROW. INSTEAD OF CATCHING FIVE, SIX HUNDRED, I WANNA BUST THAT THOUSAND A DAY. A THOUSAND POUNDS A DAY IS $4500 A DAY. YOU’RE MAKING $4500 A DAY YOU’RE DOING SOMETHING. ♪