Original subtitles

[dramatic drumming]

[Zac as movie trailer narrator] In a world without potatoes...

[crying] Why?

[blows raspberry]

[Zac] ...two visitors play by their own rules.

[Darin hyperventilating]

[Zac] In a place where high risks...

[Darin] Whoa!

...bring high rewards.

[all] Cheers!

[Zac] And the ethics of cloning are thrown out the window.

It's called the butt?

[man] Yeah, a small segment, and then the butt breaks.

[Zac] Because this time, French fries...

-[crying] Come on! -...are what's actually at stake.

No French fries?

[Zac] It's a terrifying world.

[Zac] Woo-hoo!

[Zac] Zac Efron is...

[police siren wailing]

...the Potato Savior.

[people screaming]

Is this really going in the thing?

Is this going in the show? No.

[man] It's great.

-[man] I-- -Uh-uh.

[Zac] Uh... OK, we're not saving potatoes.

-These people are. -[Darin laughing]

We're here to explore the world of biopiracy, cryopreservation,

and the genetic engineering of our food supply.

Whoa.

That's some of the best...

And of course, we'll eat some locally-sourced meals as we go.

This is one of the yummiest things of fish I've had in my life.

[trumpet playing tune]

[Zac] This is Lima.

[Zac] Let me start at the beginning.

A few years ago, I met Darin.

-Can't feel my feet or my hands. -Proud of you, bro.

Yeah.

He's a guru of healthy living and superfoods.

Yeah, it's great. Thank you so much. Really appreciate it.

You could say he wrote the book on the subject. Literally.

[Darin] A healthy lifestyle, solid principles.

Darin and I are traveling around the world to find some new perspectives

on some very old problems.

[Darin] That's Mother Earth, bro.

Searching for healthy, sustainable living solutions for the planet...

[Zac] Wow!

...and all who live on it.

Woo-hoo!

Ignore the crazy white guy.

-And, hey... you gotta eat, too, right? -[Darin] You don't have to eat it.

-How does it move like that? -[woman] Oh, my God.

[Zac] It's time to get... Down to Earth.

Trippy.

[man] Marker!

[Zac] We're making one pit stop before we leave the US.

[man] Marker.

-Dude. -Dude, have fun driving in New York.

[bleep] hell.

Let's go. [laughing]

[Darin] You know, apples have got a very interesting history.

-Apples? -Apples.

[Darin] They're not even from North America...

at all.

They originate from Central Asia and Kazakhstan.

-Really? -[Darin] Yeah.

-Kazakhstan? -Yeah.

Is that... Is that where, uh... Borat's from?

Borat's from, right.

[Zac] There's no way that's true.

-[Zac] We just brought them over? -Yeah, it's, I think, 1625.

And then started... uh, grafting.

So taking different parts of the genetics

and take... This one's sweet and this one's big and this one's round,

and then that's how we have the modern... apple.

-[Zac] Didn't know that. -[Darin] Yep.

-[Darin] Left? -Yeah, left. Yeah, on 57th.

-I gotta get out of here! -Yeah. [Zac laughs]

[Zac] Our destination is an apple orchard 80 miles north of the Big Apple.

And right now, getting out of the city sounds perfect.

-[Zac shushes] -[Darin whispers Silence.

[Zac] When I was young, just like everywhere I went was, like,

there were all these paparazzi and stuff.

-[Darin] So after your... -So you're, like... Yeah.

So I had to, like, you know, I had to look OK,

or I'd get calls from, like... You know, my mom'd be like,

"Oh, you look disheveled."

-Oh, God. -Are you OK?

Oh, and that's all the response from the paparazzi stuff.

-[Zac] Yeah. You know, and so... -[Darin] Oh, my God.

Just naturally, I feel like I'm getting dressed for a runway show every day.

I was like... 18. I had no [bleep] clue.

So you're blasted like that, but yet you're like, "I can't afford..."

Oh, yeah, I was, like, driving around in my grandpa's Oldsmobile.

-[laughing] Like, "What is going on?" -Right.

[Darin] Didn't you say the other day, too, you kind of weren't thinking about it,

being that success... Like, you weren't...

-It wasn't like you were expecting it. -Not at all. No way.

Yeah, not on any level. It wasn't like... I didn't think I hit the big time. Like...

I was gonna make enough money to go to college...

-you know, and pay for college. -Right.

So I was like...

just thrown for a loop when I all of a sudden I was, like,

on the cover of Tiger Beat... Whatever those things are.

[Darin] Like, literally, what was that moment like?

The first time, I was like...

just "Whoa!

Guess that's cool. All right, sweet!"

-[Zac] You know, people... -Yeah.

...like me enough to put me in a magazine. Your ego goes, "All right, cool."

-Right. -But very, very quickly,

I think quicker for me than most people, I just was like...

I knew something was wrong.

Like, this is... There's a glitch in the Matrix.

Like, what have I... I haven't contributed [bleep] to society.

I'd made TV movies.

-[Darin] Right. -That feeling crushed me for a long time.

[Darin] Right.

[Zac] I do want to stand for something in life.

[Zac] And that desire to make a difference is how I ended up here:

in a rental car, with a health guru,

on the way to an apple orchard.

-That's right. -Whoo! Feels great!

[Zac] Because success without purpose is a pretty meaningless life.

[Zac] Now it's all kind of coming together.

It's kind of fun, man. This is like a cool journey.

[Darin] Yeah.

[Zac] Which brings us here, to Angry Orchard,

where we begin our journey into the world of biodiversity

with a fruit that holds the rich history of symbolism

like immortality, temptation, and knowledge, to name a few.

-[Darin] Hey! -And this man knows a thing or two

-about apples: Ryan Burke. -Awesome.

Maybe he can clear up the whole "origin of the apple" controversy.

[Ryan] So, the orchard's 60 acres and it's a mix of culinary apples

and traditional cider apples that we use specifically for cider-making.

-[Darin] Oh, wow. -[Zac] So, why are we here?

Apples are an incredible superfood.

They've been around forever.

And they're packed with vitamins, fiber, and other nutrients.

They promote skin health and can aid in weight loss.

They have brain-boosting antioxidants that actually protect brain cells

and are linked with reducing memory loss.

All that in one shiny, portable package that fits perfectly into your hand.

Apples really weren't eaten the way they are today.

In pre-Prohibition times, everyone made cider, especially in America.

Uh... And those apples that were grown were really grown for cider-making.

I'm sure you've heard, uh... "An apple a day keeps the doctor away."

-[Darin] Of course. -[Ryan] The quote was used

to try to convince you not to drink your apples, but to eat them instead.

-Was it really? -[Ryan] Yeah.

-Yeah, yeah. 100%. -No kidding?

-[Darin] For Prohibition? -For Temperance and then Prohibition.

So all the big, beautiful cider apple trees

that were grown specifically for cider-making

were torn out of the ground, and basically, Americans--

-No way. -Yeah, America's history

and culture around cider kind of disappeared at that time.

In terms of American use of apples, it was cider first.

-Yes, cider first. -[Darin] No kidding!

Yeah.

-Definitely cider first. -Wow.

-[Zac] I feel like this with most things. -Cider first?

[all laughing]

[Zac] It's not just as simple as you drop some seeds into the ground,

you grow a tree, and, boom, you have food.

After those trees were ripped up,

it took about a decade to regrow trees that yielded decent fruit.

So, the first thing I noticed when we drove up here

is the amount of apples on these trees.

Is it the species or is it the way you guys...

Uh... It is with expert grower and great growing conditions. So...

-[Jeff] How are you? -Hey, Jeff.

-No way. -This is Jeff.

Hopped out from behind a tree!

-What's up? -I'm keeping an eye on those apples!

-So this is your family farm? -It belongs to Angry Orchard now,

but it was ours for over 50 years.

It's really a year-round job to manage and, um... keep one crop after another.

These are some premier honeycrisp, picked in the last couple of days.

That's my personal favorite.

It changed the whole apple game for me, is the honeycrisp.

-Yeah. -Here, take one.

-We can eat one of these? -Yeah, take it away.

[Ryan laughing]

-[Jeff] Isn't that something? -[Zac] This is unreal.

-Oh, my God. -[Jeff] That beautiful?

[Jeff] So, as a farmer, we consider ourselves guardians of the land...

-[Darin] Right. -...and certainly want to take care of it.

But we also have to figure out, as time goes on, what works for the future.

-[Darin] Right. -[Zac] Regardless of how we do it,

growing for the future depends on us.

We should plan and make changes accordingly.

And how do we do that? Well, that's why we're headed to Lima.

[Jeff] This orchard's been here for over 100 years

-and now I can see the next 100 years. -[Darin] Yeah.

[Zac] I hope so. I'll keep coming back for these. Amazing.

-[Jeff] Very good. -Thank you for the apple.

[Jeff] Keep eating them.

[Darin] The full property is yielding how many apples?

Uh...

1.2 million pounds.

I knew that.

[all laughing]

[Ryan] So the apple, you split it open, it's got five seeds.

-The thing about it-- -[Zac] They always have five seeds?

-Yep. -Really?

[Ryan] I actually went to... Last year, I went to Kazakhstan.

So Kazakhstan is where the... All apples, the genome

has been traced back to Kazakhstan.

[Zac] He knew that. What the frickin'... Jesus.

-[Ryan] There's a million... -[Zac] Well done.

-[Ryan] A million acres of apple forest. -[Darin] Yeah.

-[Zac] A million. Kazakhstan? -Yeah.

-On the border of China. -What the [bleep]?

[Ryan] Yeah.

[Zac] And so, after we quickly booked a flight out of of New York,

now we're in Peru...

following some amazing superfoods back to their original source.

This country is home to more than 70% of the Earth's species.

Needless to say, the biodiversity of plant life here

is one of the most varied on the planet, and it needs to be protected.

Why?

One problem is the deforestation and destruction of the rainforest.

The other problem is biopiracy,

and the theft of this country's most precious resources.

We're in Lima, capital city of Peru.

Darin was very excited

to take me to a place called the International Potato Center,

where they have the largest collection of potato strains in the world.

This is the biodiversity complex,

the largest world collection of potatoes. Please come in.

[Zac] Believe it or not, The Potato Center is a real thing.

Potatoes.

Here, we collect and preserve the genetic material of potatoes.

[Zac] Often referred to as "doomsday vaults,"

there are centers like this all over the world,

protecting various plant life in the event of a super disaster.

Here, they focus on the potato,

partially to help countries in need solve their hunger problems,

and partially to preserve the genetic material of potatoes

in the event that all traces are wiped out from a man-made or natural disaster.

I know it sounds apocalyptic, but without this work,

we could easily be without food in the future.

We have a very successful project in Africa.

This was 15 years of research there with bio-fortified sweet potato.

-[Darin] Oh, wow. -And they are still doing it

and replicating the project in some other countries.

[Zac] Potatoes have a bad reputation of being an unhealthy, starchy food.

However, potatoes are definitely a superfood.

They contain all nine essential amino acids,

vitamin B, C, protein, and they satisfy hunger.

When prepared healthy, they can be a good part of a balanced diet.

So you can make one that's resistant to...

-warmer weather or drought or something. -Exactly.

[Maria] To face these climate change effects,

we have to be doing this kind of research, no?

-In order to find new varieties to-- -[Darin] Stronger plants to... to... to...

to be able to withstand

-the planet changing. -[Maria] Mm-hmm.

[Zac] Just a few degrees can affect a crop in a significant way.

If we don't work to adjust the crops accordingly,

a food shortage crisis could become a harsh reality.

This is an area that not all people can get in

because we have to preserve our collection.

Why are you letting us... him in?

-Hold on. -It opened my eyes a lot.

-I'm sorry. -[Zac laughing]

"And Darin Olien was arrested in the airport today

-for smuggling an old potato." -That's right.

-It's worth it, though. -[Zac laughing]

[Zac whispering] Wow. Oh, dang.

[Zac] This is Rainer, the cryopreservation specialist.

He's going to take us to the gene bank.

[number pad beeping]

-Wow. That was a long code. This is great. -[Darin] For security.

[Zac] You're protecting the potatoes from intruders.

-Yes. -[Zac] OK, cool.

[Darin] Yeah, 'cause if things go sideways,

this is, like, food security.

-[Zac] Yeah, it makes total sense. -Yeah.

[Rainer] The material we conserve in small test tubes,

but you have to renew it every two to four years.

-Wow. -That's a lot of work, you're right.

I mean, this is real food preservation and plant preservation for the world.

Reliably conserve this biodiversity for future generations.

[Zac] That's amazing.

[Zac] It's amazing we've taken such huge steps

to preserve the genetic material of our food supply.

It's essentially like keeping a backup copy of your favorite photos,

except... it's potatoes.

How cold is it?

-Seven Celsius. -[Zac] Oh, it's pretty cold.

[Zac] For those of us that don't work in Celsius,

that's 44.6 degrees Fahrenheit.

[Rainer] Here you have the 4,600 potatoes.

[Zac] In this area, they store the genetic material

for 4,600 different types of potatoes, all in these test tubes.

And this one is how old? 2015.

Three years within the same tube here.

[Darin] Wow!

-We have a backup of this in Brazil, and-- -[Darin] Oh, you do?

So if they are... we were to have the earthquake

or war or something like that,

then we can go back to the "Black Box," we call it.

[Zac] Think about that. They have backups of their backups.

Do you grow potatoes?

-[Rainer] No. -[all laughing]

-Let's go out, because we will get ill. -Yeah.

[Darin indistinct]

[Darin] Now, this looks like a cold locker.

[Rainer] Now we will get in the seed chamber.

-[Darin] Negative 20 Celsius. -[Zac] Whoa.

[Zac] Now we're going into a freezer.

Yeah, it's a little bit cold. [chuckles]

[Zac] OK. That's actually negative four degrees Fahrenheit.

[Darin] I'm from Minnesota. This is normal.

[Darin inhales deeply]

[exhales]

[Rainer] You can conserve it this way up to 100 years.

Whoa, yeah! [Darin laughs]

[bleep]

[laughing] This is so cool.

[Zac and Darin laughing]

[laughing] This is amazing.

-[Rainer] Yeah, these are... -Those are all seeds?

[Rainer] Yeah, these are the seeds.

And this whole place is just full of seeds?

[Rainer] Yeah, there's a million... millions of seeds here.

[Darin] Wow.

[Darin] Wow!

-I like it. -We'll be back in ten minutes.

[Darin] Woo-hoo-hoo!

Yeah, that was cold.

[Zac] And back to the lab.

Fits perfectly.

[all laughing]

[Zac] You know what's colder than negative 20 Celsius?

[Rainer] Welcome to the cryo-lab.

[Zac] Negative 196 Celsius.

[Rainer] You can see the liquid nitrogen.

Whoa, it's boiling.

[Zac] You know why it boils?

At room temperature, it's actually a gas.

-Mmm, yeah. -So it has to be very cold.

Otherwise, it basically turns into what you're seeing out here.

-[Darin] Right. -So that's boiling at room temperature.

That's how freezing cold it is.

The margin for error is very small.

[Zac] So, what's my next natural inclination?

This is the GoPro liquid nitrogen test.

[Zac] For science.

In three,two,one...

[hissing]

-[Zac] Whoa! -[Darin] Whoa!

[Zac] Oh!

-[Zac] All right, let's get it! -[Darin] Pull it out.

[Darin] How does it look?

-It's still there! -[Darin] Did it shatter?

[Zac] No. Oh, that's amazing. It literally just froze.

-Hey-hey. -[Maria] Hey.

[Zac gasping]

So, I'm super stoked. I've known Iván for over ten years.

[Zac] This is his base of research? Where he works?

[Darin] Yeah. I met him in the field, I've never been here.

Hello, I'm Zac.

[Zac] Iván is a scientist who has spent his entire life

researching, protecting, and cultivating vegetables like maca,

and his latest focus is on another food called yacón.

[Darin] You've been involved in a lot of those studies over the years.

Yeah. [speaking Spanish]

[Maria interpreting] Now we know that yacón has high levels of antioxidants.

In many parts of the world, they use it to get healthy skin.

[Maria interpreting] In Bolivia, the consumption is for diabetics.

It reduces cholesterol levels, and it's a prebiotic.

[Zac] So this is... It's similar to a potato...

sort of.

It's kind of like an improvement on the potato?

And it's got all of these health benefits. How come people don't eat more yacón?

Exactly, that's why I've been working with him for ten years.

We're trying to get more of that education out to the US.

That's unbelievable. I mean, this alone...

That doesn't affect your insulin levels?

Right, so it's super low on the Glycemic Index.

It's almost like a cheat.

[Zac] That's so cool.

[Zac] The syrup derived from yacón is a natural sweetener,

and it's super low in sugar.

How are we just discovering this?

-[Darin] Can he taste that? -Yes.

What's it taste like? Honey? Molasses?

Yeah, it's like a molasses-y kind of incredible sweetener.

-[Zac] Sure, how should I do it? In here? -Yeah.

-Wow! -Isn't that great?

-That's amazing. -Thank you.

-That's really... it's not over-sweet. -[Darin] Right.

-It's just sweet enough. -[Darin] Yeah.

[Zac] Right here in Lima, they're not only saving the potato...

Thank you.

...but working to feed all of mankind.

[Darin] Drop some wisdom.

What'd you think?

It's crazy, like, I mean...

[inhales deeply, sighs]

...world famine, world hunger is just a whole other...

whole other situation.

[Zac] Remember, famine isn't always about scarcity of food.

It's also about the distribution.

Yeah, but what'd that guy say?

One potato, one egg, and you're good for the whole day.

[Darin] Exactly.

[Zac] It's kind of made me rethink my definition of a superfood.

This is a food that is super at feeding everyone who needs to eat.

-Right. Yeah. -You know?

[Darin] There's some special things that you're never gonna see anywhere else,

and them preserving it for the world is just really...

-amazing. -I definitely wanna consume more yacón.

-Can you grow it? -You can't grow it, no.

[Darin] It's illegal to grow yacón outside of Peru.

'Cause it's part of their cultural and geonomic heritage.

[Zac] As the global demand for superfoods like yacón, maca, and camu camu

increases exponentially, a new problem arises: biopiracy.

[Darin] Taking the real, raw plants out of the country, which is illegal.

Paying people off at the ports.

And now China grows these things illegally.

Oh, really?

-They know that and they can't stop it? -Yeah.

[Zac] It gets worse.

Biopiracy also harms the consumer.

When you purchase Chinese maca,

you're actually getting a genetically modified version,

grown with pesticides, in poor growing conditions.

It has nowhere near the same health benefits

or nutritional properties as the original Peruvian version.

But, of course, the label usually makes no mention of any of this.

This is a little glimpse of my world there, Zac.

Pretty awesome.

[Zac] Yesterday was all about food sources.

But today is all about food.

We're meeting a local Peruvian semi-pro skateboarder turned chef.

The best chef in the country.

How's that for a cool resume?

-Hello! -[Zac] Hi!

[Zac] This is Virgilio Martínez.

He's not just a Michelin-starred chef with an award-winning restaurant.

He's also created an innovative menu,

entirely based on local, regional ecosystems

found from the coastal waters to high up in the mountains,

here in his home country.

This is Virgilio's flagship restaurant, Central.

What you see here, are mostly "rare" ingredients...

uh... coming from different parts of Peru.

And so every dish that we create

is coming from one region, one ecosystem, one altitude.

So, everything that grows together comes together on the plate.

Wow.

[Darin] So you actually travel to those places

-to really start to understand all of it. -Yeah.

Team of researchers and different disciplines.

Anthropologists, sociologists,

you know, to work on the interpretation of that ecosystem.

And then you bring that knowledge into creating your food.

That's... that's like... amazing.

Yeah, it's very emotional.

[Virgilio] We have a lot of responsibility nowadays.

We make sure that everything comes from here.

[Zac] Locally sourcing your food isn't just good for the community,

it's good for you.

The second produce is harvested, it begins to lose nutritional value,

up to 30% in the first three days.

So less travel time means more nutrients.

Well, we're working on 55 varieties of potatoes now.

-[Darin] Fifty-five? -Just 55 out of 4,000.

-Yeah, you only... -Yeah.

Are all of these different?

Are all of them good?

-Yeah. -All of the different kinds,

or are some of them kind of weird?

Yeah, it feels like it's coming from another planet. You see...

-Yeah. -Yeah.

[Zac] It does, it's really weird. Yeah, look at that.

[Zac] This is one of the keys to healthy, sustainable eating:

knowing not just what you're eating, but exactly where it came from...

and who grew it.

[Zac] It's every single aspect of being a chef.

He's finding every single ingredient, getting to know it...

[Virgilio] So, guys, you have cuppasu with maka.

-Did you say cuppasu? Really? -Cuppasu. Yeah.

[Zac] What's cuppasu?

[Darin] Cuppasu is in the theobroma family.

Oh, yeah, exactly. What is it?

[Virgilio] It's coming from the family of the cacao, so the cacao chocolates.

And then, Andean grains. This one is called kiwicha.

-[Zac] Thank you, chef. -[Darin] Thank you. Wow, man.

[Zac] Looks like caviar.

And it works like caviar.

Wow, that's good.

[Zac] It's like a very mild...

dessert.

God, that's so good.

[Darin] Jeez.

No wonder why he's one of the best chefs in the world.

[Virgilio] In this course, the bulb of the cacao.

It's very fruity, aromatic.

We're getting this cacao from the jungle, in the Amazon of Peru.

-Beautiful. -Wow.

-[Virgilio] Have fun! -[Zac] Thanks, chef.

[chuckling]

[Darin chuckling]

[Darin chuckling] That is so good.

Damn.

Wow.

[Zac] This is amazing.

[imitates explosion]

[Zac] I've never experienced food like this before.

-[Zac] Holy crap, this is unbelievable. -[Virgilio] Yeah?

-[Zac] This is so good. -[Virgilio] Thank you.

This is one of my favorite things I've ever eaten.

-Really? -Yeah.

I'm happy to hear that from you guys because, you know, we are so far away,

but, in the end, we are so connected and...

-Absolutely. -Through food...

you can find, like, lots of happiness, and we can make people happy, you know?

-Hundred percent. -Absolutely.

[Zac] After our incredible meal, Chef Virgilio took us to the market

where he buys many of his ingredients.

-[Darin] Do you come here every day? -Yeah. It's called Surquillo market.

[Virgilio] Here you can find something unique,

and the ingredients come from different parts of Peru.

-Man, smells good over there. -Smells good, yeah.

Those are the medicinal plants.

OK. You're a doll.

Huh? [Virgilio laughs]

[Zac] Whoa! Look at that!

-It's the biggest avocado I've ever seen. -[Virgilio laughing]

It's two, three fists.

[Virgilio] Hola, ¿cómo estás? Here you get also your fresh juice.

Ah, there's a lúcuma.

I'll get one. Three lúcumas, please.

[Virgilio] Tres.

-[Darin] Yeah. -[Virgilio] Muchas gracias.

-It's really good. -Yeah.

Uh... Gracias.

[laughing] Wha-ha!

-He said "wha-ha..." -The universal language.

...which means that he's in heaven. Yeah?

It's American for gracias.

-It's just so... delicious. -Wha-ha!

-[Zac] Tastes like it's mixed with milk. -Yeah.

-[Zac] It's not? -Yeah.

The sweetness is perfect.

-Its creaminess is amazing. -Yeah.

-Wha-ha! -Wha-ha!

-Zac, I heard you... you skateboard. -Yeah.

Would you like to go and...

-Yeah, totally, 100%. -Yeah? What about you?

I love being here, so I'm gonna go and see what I can find, and...

-See you in a bit. -You guys have fun.

-All right. -See you, man!

-All right. Take care. -See you.

No... No wiping out.

Yeah, I'll be careful.

[Zac] As I mentioned, Virgilio was a semi-pro skater.

But after two major injuries, the culinary world became his creative outlet...

and a full-time business.

[seagulls squawking]

A film crew is like a small family,

and today, one of our family members is having his birthday.

[Zac] Happy birthday!

Yeah!

[Zac] That's right. Darin's the birthday boy.

And in his honor, a special vegan birthday feast has been prepared,

including his favorite, camu camu juice, straight from the Amazon jungle.

Well, where do I begin? Darin...

I'm so happy we've been all over the world on this epic journey.

[both blubbering]

Couldn't imagine doing this with anybody else, dude.

-Be you... -Be you.

...and the people that have a [bleep] problem,

guess what that is:

their [bleep] problem!

[Zac] I can now say I've traveled the world with this guy.

[Darin] Although you feel full from a McDonald's meal,

you're nutrient-starved.

It all makes sense. It just tastes so [bleep] good.

[Zac laughing]

-[Darin] Oh, gosh. -[Zac] He's become a very good friend.

-[Darin] Here we go. -[Zac] What you gonna do? Point Break?

-I don't know, I'm... Work your magic. -He's got that surfer hair.

[all laughing]

Ride or die. Seriously, much love.

-To 48 more irrelevant years. -Yeah!

-[all laughing] -[Zac cheering]

[all singing] ♪ Happy birthday, dear Darin ♪

-[Darin] Hey! -[Zac] Cha-cha-cha.

♪ Happy birthday to you ♪

[cheering, clapping]

-To the camu camu gods. -[all laughing]

-[man] Woo! -Hey!

[all] Oh!

Oh! [all laugh]

We got you so good!

[all laughing]

Can't even blow out a candle!

Nope. It's coming back.

Ah! [all laugh]

[Zac] One of the best ways to start the morning

is by meditating.

And this day begins on our hotel rooftop.

[relaxing music]

Big breath in.

[Zac] Darin has been teaching me some breathing techniques.

Exhale and hold.

Everybody knows breathing is good for you.

Everything out and hold.

But I'm talking about really breathing.

Just like any other muscle in your body, your lungs benefit from a good workout.

Diaphragmatic breathing increases oxygen levels,

improves blood flow, increases energy,

and improves posture.

It also helps set my mood for the day.

Now that Darin has helped me get centered to start my day...

-[Darin] Hey, Zac, d'you wanna sand surf? -It's called sandboarding.

[Darin] Sand... Sand surfing.

[Zac] Sandboarding.

You feel like sand surfing?

[Zac clears throat]

You want to do it? Fill this out.

[Zac] And, as with any extreme activity, we have to sign liability waivers.

[Zac] Oh, we're going.

-[Zac] Just in case. -That's how you sign?

How do the fans even know? I could scribble that.

Get to know it. [sighs]

Put it on your forehead while you're asleep.

-[Darin] Oh, yeah! -[Zac] What's up, guys?

Last beat of the best day ever.

[goofy childlike voice] Best day ever.

[both laughing]

[Zac] Today, we're heading 38 miles south to the Chilcas district.

[Darin] All right. I'll catch you later. I might catch some shut-eye.

-Listen to one of your podcasts. -Oh, yeah.

Yeah, even when you're not talking, I still hear you.

[Zac] How does he do that?

He could sleep through anything.

[Zac] Woo-hoo!

-[man] I nap on a couch. -[Zac] Whoa! Is this the sand dunes?

-[Darin] Looks like it, man. -[man] It's marked, so...

[Zac] I tried to do this at Pismo Beach when I was growing up.

-Oh, really? -Yeah, we would always make sandboards.

We'd always make 'em in the garage and stuff like that.

-They'd never work. -[Darin] Never worked out.

[Zac] Never.

I mean, these look like the gnarliest dunes I've ever seen. Look at that.

Whoa! Whoa...

[Zac] Sick. These look steep.

Just go straight. Make no turns.

[Zac] Woo-hoo-hoo-hoo!

Oh man, this is gonna be...

This is gonna be hilarious. We are gonna be eating so much [bleep].

Oh, yeah.

["Tally Ho" by Walter Mitty and His Makeshift Orchestra]

[Zac] Cool.

[kazoo playing]

[Zac shouting] Come on!

[Darin] Uh-oh!

[Zac] Just like anything new, we're taking baby steps.

[Zac] Whoa!

[grunts]

[Darin] Yeah! Get it!

♪ I've been takin' tons of little pills ♪

♪ To make my heavy head fall off ♪

[laughing]

-[grunts] -[laughing]

[Zac] Woo-hoo!

[Zac] As I surf across what looks like an endless desert,

I can't help but think about how the planet is changing.

Farmable land all over the globe is decreasing,

while deserts like this are increasing.

This is a fact.

The disaster movie scenario I joked about in the beginning

isn't necessarily a joke.

It might not be a nuclear war or apes taking over the planet

that brings us to an end.

It might just be a reduction in our food supply,

as Earth slowly burns up.

And while this might not happen during our lifetime,

it's good to see that some steps are being taken now...

because nobody should ever have to live in a world without French fries.

♪ I know I can't sit quiet ♪

♪ But I don't know what else to do ♪

[wind blowing]

["Auntie Earth" by Walter Mitty and His Makeshift Orchestra plays]

♪ Now as our poor young lungs deflate ♪

♪ I'll admit I've gotten older ♪

♪ Mellowed out Chatted up those I used to hate ♪

♪ The feeling that we're lost Will always fade ♪

♪ I present no... ♪