989. - Chris & Jason

Chris Black (0:18)

How Long Gone, Sunrise Sessions, We're Back, Bitch. It's a beautiful sundown here in room 11 at the Trenchera Reserve, deep, deep in Colorado, 170,000 protected acres, Jason. I can, this is God's country.

Jason Stewart (0:33)

Okay, what are they protecting these acres from, or who?

Chris Black (0:37)

I think they're protecting them from, I think there's several animals that live here that are protected, as well as, I think just, if you don't, if someone's not looking over it, shit will burn or get fucked up, is my understanding. It's my understanding.

Jason Stewart (0:51)

I gotta keep an eye on this acreage or else it's gonna burn. So no data centers are allowed to go in?

Chris Black (0:57)

No.

Jason Stewart (0:57)

There's some type of rare beetle that we have to preserve.

Chris Black (1:01)

Yeah. We saw it. Look, we were out after we went, we went fly fishing, both caught a brook trout, not to, nothing crazy.

Jason Stewart (1:08)

Couple of brookies?

Chris Black (1:09)

Couple of brookies, but it was that we had to do a new method that I didn't learn, the bow and arrow cast, which feels like it's cheating a little bit. Were you like, do you know what that is? Were you like pull it back and launch it instead of with your wrist? But it was because we weren't in waiters. We were like on the bank.

Jason Stewart (1:27)

Right, it's a little bit of a cheater shot if you don't do the little whip.

Chris Black (1:30)

I agree. Well, once we started getting the hang of that, then we started doing some roll casting as well. But Alex was a natural, I have to say.

Jason Stewart (1:37)

Well, she's more graceful of the two, no offense to you.

Chris Black (1:40)

That's true.

Jason Stewart (1:40)

She has a dancer's body as well as a dancer's mind.

Chris Black (1:43)

I don't think anyone would argue with that. But then we went with our guide Drew and we just drove around and we had these, I didn't know this, but Swarovski makes binoculars.

They make a high-end binocular product that's very popular in this world. So we went and looked at animals, which I was like, okay, I don't give a fuck about this. But then, you see 15 bison hanging out. It's pretty impressive.

Jason Stewart (2:08)

Okay, so with the Swarovski binoculars, it feels like you're right there with your bison friends.

Chris Black (2:15)

Exactly, exactly. Exactly, you're right there with them in a friendly way, not in an I'm gonna kill you way, which is probably what they're used to when the humans creep up.

Jason Stewart (2:22)

Right, right, right. Damn, that's beautiful. I like that we're both having outdoor adventures, rustic, rural locales while we take our How Long Gone vacation break of doing one day off.

Chris Black (2:37)

Well, I think that we both made the best, you're deep in France, we both made the best of it. I think that's the thing. We did use the one day off to our advantage. There's no arguing that. Made the best of it. Yeah, we made the best of it.

Jason Stewart (2:49)

We made the best of vacationing.

Chris Black (2:52)

Our evil overlords only give us one day off a year, so we gotta make sure we're somewhere.

Jason Stewart (2:56)

Bitch, you're the evil overlord, that's you.

Chris Black (2:58)

That was the joke, that was the joke.

Jason Stewart (3:00)

Man in the mirror.

Chris Black (3:01)

That was the joke. All right, so you're in, where are you right now?

Jason Stewart (3:04)

I am at a hotel in Biarritz, France, called Brindos, which is sort of like, it has a lot of chateau marmont energy to it. It's like a little rustic. The plant life has sort of taken over some of the structures, you know, perfect ivy covering the walls and the tiles.

It's really, really magical. But then also like the chateau, you know, it's kind of, you know, maybe the food's not great, maybe.

Chris Black (3:34)

Well, it's, I mean, it's French food. It's not going to be great no matter what. So that's, that's tough. I mean, there's not much you can do there, you know.

Jason Stewart (3:41)

Yeah, actually, when you like, when you're traveling and, you know, in a foreign place, and everyone has like a certain amount of days where they're like, all right, I'm tapping out. I can't have any more, you know, X, whatever the food is there.

What is the thing that you start craving the most? Like if you're in France and every time it's just like, beef bourguignon and duck confit and just like, you know, what, what do you reach for? For me, it's, I think it's like plain white rice.