Outdoor Adventure Lifestyle Podcast Podcast Por Rick Saez arte de portada

Outdoor Adventure Lifestyle Podcast

Outdoor Adventure Lifestyle Podcast

De: Rick Saez
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 The show helping outdoor enthusiasts land your ideal gig in the outdoor industry so you can grow your outdoor career and find more time for adventures.© 2024 Outdoor Adventure Lifestyle Podcast Ciencias Sociales Escritos y Comentarios sobre Viajes
Episodios
  • 508 Joshua Schwartz Travel Creel replay

    508 Joshua Schwartz Travel Creel replay
    May 20 2025
    Enjoy this replay of EP 373 with Joshua Schwartz and Travel Creel. Today on episode 373 of the outdoor biz podcast I’m talking with Travel Creel founder and chef Joshua Schwartz. Joshua and his team love to fish! Their goal is to combine world-class fishing destinations with comfortable accommodations and outstanding dining experiences. Facebook Twitter Instagram The Outdoor Biz Podcast Love the show? Subscribe, rate, review, and share! Sign up for my Newsletter HERE. I'd love to hear your feedback about the show! You can contact me here: email: rick@theoutdoorbizpodcast.com Show Notes How'd you get into cooking? So, my grandfather owned a French bistro, so I kind of grew up in a restaurant as a kid, and he passed away when I was pretty young, and didn't really know how to deal with his passing. Didn't really understand grief and everyone was really upset. My family, my mom, my dad, my sister were all upset and I didn't really know what to do cuz I wasn't feeling upset, but I didn't know how to deal with it. And my mom's like, you, everyone deals with grief differently, so you just need to choose what you wanna do and how you wanna deal with it. And I said, well, I'm just gonna be a chef like grandpa was. Oh, cool. And that was really kind of like, I set my sights on it and I never looked back. So tell us about your cooking career. You cooked at the French Laundry, Bouchon, and Per Se Yeah, so I started cooking at 14 professionally and worked my way through some of local restaurants and met a chef when I was in high school, who was an instructor at the New England Culinary Institute, and he worked for Thomas Keller at his original restaurant in New York called Rakel. He helped me get set up going to the New England Culinary Institute. Which, which is where I went to school in Vermont. And my first externship, from the way that school worked was you did six months at school, six months as an externship working in a professional kitchen. And then back to school for six months and then back out in the field for six more months. And then you graduated. So my first externship was in New York working for David Bouley at the original Bouley on Duane and Houston. And that was my introduction to fine dining. When did you have time to pick up fly fishing? When I was working at the French Laundry we started the project of Buchon and me and another chef friend Jeff Cerciello, we were going to be the sous chefs at Buchon. So we, we were helping with that project and everything was going really well, but it was kind of slow-moving, you know, building a restaurant out and starting it from the ground. , it was slow-moving. So we had, we had a lot of free time. I mean, not a lot, but more than normal. And he asked me if I wanted to go up and fish go fish with him up on Hat Creek. Which is, you know, a beautiful Spring Creek in Northern California. I had grown up fishing as a kid. My grandmother used to take me flounder fishing off the dock on Long Island as a kid. And, and then we moved to Pennsylvania when I was a little bit older and we had ponds in every corner. And I used to use my spin rod and catch bass left and right. And that was kind of like a normal summer routine for me. So I loved fishing. But I'd never fly fished before. And I caught my first fish on a dry fly and that was it. I mean, on the way home, I overdrew my bank account and bought a fly rod a fly. waiters and boots at the fly shop in Redding. I remember it specifically cause I overdrew my account. Right, right, right. But I was dead set on like, I'm gonna keep doing this. It's, yeah. So it's, it's a great sport to participate in. Yeah. And then that summer, like we took another, like, we, we all mountain bike and we took. A mountain biking trip up to Tahoe. And I remember one day we were, we were gonna do the Crest Trail and I was like, I'm gonna take the day off from biking and I'm gonna go fishing. And I went out to the East Carson and, and, and set myself up with a bob or rig for the first time and caught my first Subsurface on a fly rod, on a flash, a flashback, pheasant tail. And then I was just like, now I'm in it. So it was very cool. It was pretty awesome. And that was, that was the beginning. Then a couple of years later, what happened is I went to New York at that point and went to Per Se, and all my fly fishing gear went into a bin. So what was the inspiration for Travel Creel? How did those two things mesh into what you're doing today? So, a friend of mine has an outfitting company AC Fly Fishing out of Redding. And Anthony had approached me about helping him with a travel trip going to Louisiana for Redfish, and he said, you want to come along and you can go fishing and you'd cook for everybody? And I'm like yeah, dude. Like I get to basically go do this saltwater trip for free, right? Get to do some fishing and you know, all I gotta do is cook, like I can handle that. So it was a great introduction to travel and ...
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    44 m
  • 507 Josh Rosen Huckberry replay

    507 Josh Rosen Huckberry replay
    May 13 2025
    Are you hungry for adventure and connection? Listen in to this replay of Episode 372 of The Outdoor Biz Podcast featuring former pro snowboarder and Saturday's co-founder Josh Rosen. As host of Huckberry’s recently launched series DIRT, Josh shares how the show reconnects and inspires viewers to explore the world of adventure, the outdoors, and cooking in the wild, their backyards, and homes. Facebook Twitter Instagram The Outdoor Biz Podcast Love the show? Subscribe, rate, review, and share! Sign up for my Newsletter HERE. I'd love to hear your feedback about the show! You can contact me here: email: rick@theoutdoorbizpodcast.com Show Notes: How'd you get connected with Huckberry? Yeah, it's been a really lovely, Experience with Huckberry. Initially, we worked on a project where, Kate West, who's the content director over at Huckberry, reached out to me cuz she had been in New York when I was there and worked for a nonprofit, bringing kids out. To the beach to surf and up into the mountains to snowboard from the inner city, which was really cool. And we helped out with that and, in any capacity we could, at Saturdays. And she had moved on and started working in Huckberry and asked if I was interested in doing, it's, they sell a really amazing, product called the, 72-hour shirt. Oh yeah. Which is this, it's. All the bells and whistles, antimicrobials, sweat, wicking, all that great stuff. But you're gonna essentially wear it and do anything you want for a couple of days, without a wash. So it's a great shirt to camp with and literally anything you're getting into. So before we get to the show, tell us about your cooking chat. Yeah, sure. Is that why you're there? it's interesting because the show always starts with meeting a chef, okay? And the chef always asks or has, so far, are you a chef? Okay. And my answer and the first time I was asked that my response was, No. I'm just a cooking enthusiast. I'm a food enthusiast. So how did the idea for dirt come to life? So Kate West came to Seattle to do this article for Huckberry with me about wearing the shirt. And we went out for 72 hours. It's the 72-hour shirt. And so that's the deal. It's like a, what can you do with this shirt in 72 hours? And I loved that task because I have always love to see how many activities I can accomplish in a day, so they came out and we went out to one of the San Juan Islands, which is our little chain of islands out here in the sound, beautiful spot. And it's a special place for sure. . , absolutely gorgeous. And we just, we went nuts. We did, the list is long, but we had these amazing couple of days, and somewhere in, in that time I posed to Kate that I had this idea for a food adventure show where essentially we do what we do on dirt, which is that we go to a place we meet with a chef, or the initial idea could also have been like a, somebody who's very connected to food in that city. And we got some information and that kind of set us off on our journey. How is this show different than other adventure travel shows? I think it's interesting. It's like until you work in a, you don't really look at that space that deeply, and after working in this space over the last year and l going around and looking at other adventured shows or on, things like YouTube catching cooks or food, food adventure pieces. It just feels. A lot of those shows and, nothing against them. There are some really great ones out there. We're really about the chef or the host. So what goes into deciding where to go? Is it driven by the food sources, the sustainability? It's a great question and I think we started in Seattle with no real distinct plan of where we were gonna go next because it was the trial episode and it was I think it was meeting with the people around, in that first episode in Seattle or at Washington State that we realized we can go anywhere. It was really liberating, right? Because initially maybe you gotta go to these really important big cities or, it was, we, there was a lot of discussions, but really it's we can go anywhere. We have and we've gone to New York cities, this last one, but we were in Minneapolis, and then we were in New Orleans and then, you know, there's. , there are amazing things happening everywhere. Yeah. It's just about going and looking and so we I think for us, a balance of places that are very obvious, like a New York City mixed with places like Minneapolis that are not necessarily places you like first on your list to visit. If you have a weekend off then of course like it's important that the product that Huckberry. is selling in the season. I'm very connected to that. So you don't actually work at Huckberry, but tell me about the brand. Was your perception of it beforehand and after you started working on the show? Did it change? It was a great beginning to it because I told you, I, I worked with on. Photoshoot with about the 72-hour shirt. I've always been very employee-focused. With my ...
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    46 m
  • Italy the AQTO Way: Travel, Ride, Live 506

    Italy the AQTO Way: Travel, Ride, Live 506
    May 6 2025
     Today, we’re talking with Nancy De Losa from AQTO Cycling Tours in Italy. For AQTO, the magic of riding in Italy is all about the challenge and reward. You get testing yourself on Italy’s most exhilarating climbs and descents while immersing yourself in authentic Italian hospitality. Facebook Twitter Instagram Love the show? Subscribe, rate, review, and share! Sign up for my Newsletter HERE I’d love to hear your feedback about the show! You can contact me here: rick@theoutdoorbizpodcast.com What Happened: We didn’t mean to start a cycling tour business in Italy. No, really. It all started with a blog post. Damien rode a legendary vintage bike ride in Tuscany, blogged about it for his cycling apparel brand, and boom—emails started rolling in: “Do you run tours?” Cue the two of us looking at each other with raised eyebrows and saying, “...Maybe we do?” One spontaneous road trip, a few door knocks, and a hotel booking later—AQTO Cycling Tours was born. Here’s the kicker: I’m not a cyclist. Not even close. I married one. I live with one. But cycling? Doesn’t sing to my soul. Yoga and red wine, yes. Lycra and bike grease? Not so much. So I created something for the others like me—the non-cycling partners, the half-riders, the aspiring adventurers who want the Italian magic without the saddle sores. From curated cooking classes to 3,000-year-old olive trees, that little side program became a unique (and very loved) part of our brand. Principle: Just because you're not the “typical” expert in the room doesn’t mean you don’t belong in the business. In fact, your “different lens” might be the very thing that makes the experience more complete, more inclusive, and more memorable for everyone involved. Transition: A lot of us think we need to be “all in” on something to make it work—like being a hardcore cyclist to lead cycling tours. But the truth is, many adventure-based brands get stuck trying to serve only the enthusiasts. And in doing so, they forget about the partners, the dreamers, and the curious souls who crave the journey, just not the climbs. That’s why so many businesses feel out of reach for the average person. They’re built on the assumption that only experts belong. That’s Why: That’s why this episode of the Outdoor Adventure Lifestyle Podcast exists—to show how Nancy and Damien built a boutique Italian adventure company that doesn't just cater to cyclists, but to humans who crave culture, community, and challenge. Whether you ride or not, their approach is a masterclass in designing an inclusive, enriching experience that welcomes everyone at the table (and on the trail). Call to Action: Tired of feeling like adventures are only for “serious” athletes? It’s frustrating when travel feels like a test, not a treat. That’s why this episode is a must-listen—because there’s a different way to explore. One that fits you. [Listen here to episode 506 now] Show Notes What what advice would you give someone who's never done an international cycling tour before but wants to give it a shot? I probably would say stop thinking about it and just do it.- Nancy De Losa Do you have a favorite book? Yes, it's called "Italian Joy" by Carla Olson. Favorite piece of cycling gear Q36.6 windshell Follow up with Nancy: AQTO Cycling
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    37 m
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