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Full video: https://www.youtube.com/watch?v=jlSH2rpa060&t=270s We are Easy Day Adventures, a family of four taking one adventure at a time. In this video series we are pointing North to Prudhoe Bay, Alaska to go swimming up in the Arctic Ocean. Why? Because its there. Plus, it will make a great adventure for our growing boys who are learning how to dream BIG. Why not come along for the ride? Sometimes we live on our sailboat, other time we explore Terra Firma with our OVRLND rig. Either way, its always an adventure! In this video we get some fresh tires in Grand Prairie, Alberta before heading up the Alaska Highway into the Northern Canadian Rockies. Along the way we find an abandoned campground where we setup for the night. We didn’t spend too long because the bugs drove us further North to Muncho Lake. We really enjoyed the campground at Muncho Lake. The water wasn’t too cold for a refreshing cold bath and there are so many amazing trails nearby. We chose to jump on the Stone Sheep’s Trail that heads up into the mountains near the Sentinel Range. This was a great hike to burn off some of the boy’s energy and after we relaxed just a bit further North in the Laird River Hot Springs. It was only $10 CAD for the whole family to spend the afternoon at the hot springs. If you find yourself passing through the Northern Canadian Rockies, this is a must do! We were able to pack so much into that one day that we decided to push a little further up the ALCAN before dinner. We discovered some tucked away camping along the Laird River just West of Watson Lake. After some great rest listening to the water flow past all night, we pointed West to the Alaska border with British Columbia. Thanks for watching!
I really wanted to love this Bajang (also known as Zongzi). It’s a masterpiece of culinary engineering: sticky rice, savory fillings, and that iconic pyramidal shape, all bound by the ancient technology of the banana leaf. This dish dates back over 2,000 years to the Zhou Dynasty. Legend says it was born as a ritual offering to honor the poet Qu Yuan, thrown into rivers to prevent fish from eating his body. It’s a symbol of loyalty and survival, a portable meal designed for ancient travelers and warriors. As a researcher, I admire the craft. The leaf infuses the rice with polyphenols and a distinct grassy aroma, a perfect example of indigenous cuisine using nature as a pressure cooker. But strictly from a taste perspective? It didn’t click for me today. The flavor profile is complex, dense, and deeply traditional, but sometimes food heritage challenges our modern palates. And that’s okay. My mission isn’t to find "tasty" food, it’s to preserve the taste of history. Is this a masterpiece or just an acquired taste? Have you tried Bajang? Let’s talk in the comments. 👇 Culinary anthropologist tasting traditional Bajang (Zongzi) wrapped in banana leaves at Yaowarat, Bangkok’s Chinatown street food market. Authentic food history research and honest review of ancient Chinese-Thai recipes by a cookbook author. Visuals include sticky rice texture, bustling night market lights, and ethnographic food study.
Out approach to the nav buoys and the St. Marys inlet with Cumberland island (famous for the wild horses on island) after our 1474 mile passage from Antigua--most of the last 31 hours were in a Storm with winds at 40 knots, 4-6 meter seas and we blew out the mainsail just after dawn this day. We were happy to see the inlet. This was the first trip to the U.S. for Sloan (Antiguan) [ Antigua to St. Thomas to St.Marys Georgia, USA passage short reels ]