KAYAKING IRELAND’S WILD COAST!

KAYAKING IRELAND’S WILD COAST!


Oh no the squeeze! Wow.
Wow. Ohh good morning! Good morning! Good morning, guys. I’m feeling a lot better after a serious
rest. I took a shower last night right after I said
goodbye to Marko and preceded to vomit everywhere. Still feel a little bit weak but I do feel
a lot better. Maybe Marko is awake. Good morning! Look at you in there! I feel like a pea in a pod, man. How nice are these things? The pods are super cool. Well I’ll leave you to it. No! We need to go! Kayaking. We’re going
to go harvest seaweed with a dude named Jim Kennedy in a village named Skibbereen. Okay well I’m going to try to get something
to eat first because I’m on empty stomach. Let’s do that and then let’s go. [driving montage] Right now we are following Jim and Marie from
Atlantic Sea Kayaking and they are going to take us out to one of their favorite
little spots to show us how pretty this place really is. This place is super mellow. Really really
quiet and the sound of the sea. We are about to hop into one of these kayaks
and go for a little exploration around the coastline. How does the weather look today? Well it’s good. Warm-ish. No rain, which
is a good thing in Ireland. Where are we going? We’re going to a place called Squince Beach out here and we’re going to look for seaweed and see the wildlife. This is a spectacular place. You’ll love
it. Just up here used to be a pagan graveyard
and a leper colony and then a Spanish graveyard during the invasion here. A leprechaunally? A leper colony. I heard leprechaun, but hey maybe I’m just
imagining things. Leprechaun. See ya! So one of the reasons this part of Ireland
is so productive is because it’s in the Gulf Stream. Very mild climate. Not tropical by any means,
but temperature never really gets down below freezing and it brings a lot of
sea food and sea life to the coast. Allows them to grow crops and raise these
animals all year rounds. But I mean seriously guys, how pretty is this
place? So tell us where is the place we are going
right now. Well we are in Squince Harbor, a little known and beautiful harbor. We’re heading out to Rabbit Island, which is straight ahead of
us. And we’re going to take a right turn and
head to two islands that are the High and Low Islands. Okay this is sea spaghetti. Sea spaghetti? Yeah. Late season sea spaghetti, so it tastes more like tagliatelle now ????? Hmm, salt. Yeah that’s the sea water. Not the seaweed. Umami! Yeah! There you go. The fifth taste. The fifth taste that most people don’t understand.
Sweet, sour, bitter, salty, and then umami! [kayak montage] How was that? That was so cool. What a gorgeous little piece
of water to navigate. So what sort of seaweed are we looking for? Well, any seaweed is edible. So you’re
not worried like you would be with mushrooms with poisoning yourself. They are really high in the tide lines so
it’s a very easy seaweed to use. It’s in the splash zone so it’s never
covered by the tide and it’s highly nutritious and very tasty. So we’ll take some channel wrack today. So do we have enough? Yup. We have enough to put on our salad. Cool. So we’re keeping it sustainable and
taking what we need. Absolutely. A little bit at a time. Heading back to shore the scenic way. Super relaxing. I think I might just take
a nap. Is that all good? Sounds good. Hahaha! We only need one paddle on this kayak. Guess
who’s doing the work? And it’s not Alex. And it’s certainly not his brother. Jim, I’ve been telling you that I’ve been
feeling this the whole time. Now I finally feel like I… Hey! I’m filming. Screw you guys. I’m
going home! How did you feel about that one, Jim? Excellent. I felt my partner was incredible. He motivated me so well all through the trip. There were times where I felt I was just going
to keel over. Exhaustion but he kept me going. Yeah, he’s
a natural coach. Natural motivator. Hahaha! Well that was very very chill. Super relaxing.
Very mellow way to start the morning. You can feel the serenity of this place. Now we’re going to go to their daughter’s
café. The Union Café. We’re going to prepare a little seaweed
salad I think and we’re going to have some lunch. So we’ve just gotten to the village of Union
Hall and we’re at the lovely little coffee shop here. Called The Coffee Shop. We have our seaweed and we’re going to make
a tonic for me, because I’m still a little bit under the
weather and then a seaweed salad. You see seaweed in Japanese cuisine and we
had a seaweed bath earlier, so we’ve been doing a lot with seaweed this whole trip
and I’m excited to eat it. Try it in new and innovative ways. This is the before color and when we boil
it… So it’s the iodine coming out and the chlorophyll staying in? Exactly. It smells so good! Very much of like al dente pasta. But very palatable, super tasty, great little
marinade, and supposedly really healthy. I can see this being a new fad in Los Angeles
at health food stores. It really is a flavor enhancer and it brings
out the flavors of everything else with it, so umami! Thanks so much! You’re welcome. We’ll see you next time we come to West
Cork! Great! Take care of the seaweed for us. I have to save up and buy Alex a paddle. Yes! One day! Well that was a lovely lunch and the day is off to just the nicest start and you’re feeling better. A little bit yeah. Good enough now to sample
some cheese, so we’re going to head over to Gubbeen. Right? We’re going to make a cheese maker named
Fingal Ferguson, who might just have the coolest name in the world. Say that five times fast. Fingal Ferguson, Fingal Ferguson, Fingal Ferguson,
and Gubbean Cheese. See you soon. [travel montage] Smells like cheese. Where’s the cheese? Where’s the cheese?
Where’s the goat cheese? Give me the cheese. Give me the cheese. The cheese industry really took off here in
the 1970s’ when there was an influx of foreigners from cheese making countries from
England, France, the Netherlands. A lot of them were hippies trying to escape
the rat race, others wanted to be sustainable and buy a cheap farm house. But the result was that the Irish cheese making
industry took off and their cheeses are some of the best in the world, so we’re
going to meet with Fingal Ferguson and learn more Hi! I’m Fingal. Marko. Nice to meet you man. Hi. Alex. Alex, nice to meet you. My name is Fingal Ferguson and I’m the fifth
generation of the farm. We’re in Gubbeen, which is in West Cork. We make the Gubbeen, which is a semi-soft
rind wash cheese and we also make a smoked cheese. My childhood, I grew up with my parents who
were in the cheese making in the farm here, so it was an exciting time in West Cork, where so many people came and settled in West
Cork bringing with them their passions and interests. I suppose that led to a lot of creativity
and farmer’s cheeses, salmon smokers, growers, bread makers. It was just an exciting time in the 70s for people to
produce food. Little piggies! This chicken right here has bell bottoms on.
Look at this. You get that sort of lactic smell. You can smell that earthy, mushroomy, nuttiness
that kind of comes through. Chorizo. That brings our time in West Cork to an end.
Kind of a bummer. I have really enjoyed every moment here. It’s been so pretty and the people are so
friendly. Food is amazing. I really..I wish..I don’t like to pick favorites,
but this has been the top super cool place. I’m looking forward to coming back. I hope
we really do. In the meantime we have a four hour drive
to Dublin and two more days exploring there. Alright guys we just… Such a long drive. It was! We just got to Dublin and we’re
here. We’re going to grab some dinner and then
go to bed. Tomorrow we start exploring. So if you guys enjoyed that video, which we
hope you did. Make you sure you give it a thumbs up, share
it with you friends, and subscribe to the Vagabrothes for new travel videos every week. Yeah and we got two more episodes of us exploring
Dublin. In the meantime keep exploring, stay curious,
and we’ll see you guys on the road. Peace! It’s smells like chorizo like crazy dude! But it smells fantastic! There’s so much chorizo here, it’s nuts! Imagine! A room full of chorizo, only here in Ireland!

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