Spice Up The Backcountry

The camp stove shouldn’t be where flavour goes to die. We sat down with Liz and Wally from Wanderless Kitchen to share how they turned heirloom South Asian recipes into plant‑based dehydrated meals that pack light, rehydrate fast, and taste like home after a long day on the water or trail. Their journey starts in Lahore’s kitchens, winds through a windy first paddle on Georgian Bay, and lands in a commercial kitchen where “a pinch” gave way to spreadsheets, tilting skillets, and hard‑won texture tests.

We dig into what makes dehydrated meals go wrong—chewy bits, pasty sauces, mushy or underdone rice—and how thoughtful ingredient choices flip the script. Dals became the stars: brown lentils that hold their shape, moong dal that turns silky, and basmati rice that stays long‑grained and separate. You’ll hear the story behind three signature meals—Masur Dal Chawal, Chikor Chole, and Moong Dal Chawal—why they’re all plant‑based, and how limiting oils preserves both flavour and performance in the dehydrator. This isn’t “moon food.” It’s smoky cardamom, cinnamon warmth, and nutty comfort that passes the ultimate test: family approval.

Beyond the recipes, we talk about scaling up without losing soul: renting a commercial kitchen, investing in larger dehydrators, logging every gram for consistency, and learning packaging the hard way so you don’t have to. Community demos at MEC and paddling festivals proved that if people can taste it, they get it—good calories can be delicious calories. If you’ve ever dreaded a bland boil‑in‑bag after a cold paddle or steep portage, this conversation will reset your expectations for backcountry meals.

Explore authentic flavour that travels. Try the holiday bundle—three meals for $40 at wanderlesskitchen.ca through December 10—and stock up for your next trip. If you enjoy the show, tap follow, share it with a paddling friend, and leave us a quick review to help more campers find real food for real adventures.

www.wanderlustkitchen.ca

https://www.instagram.com/blandcantakeahike/

Chapters

• 0:00 Meet Liz And Wally
• 2:45 First Tastes And Texture Talk
• 3:30 From Lahore To Georgian Bay
• 6:00 Solving Bland Backcountry Food
• 9:45 Rehydration Trials And Failures
• 12:30 Nailing Texture With Dals And Rice
• 15:10 Eight Years Of Testing To Launch
• 17:30 Oil, Ghee, And Plant‑Based Choices
• 19:00 The Three Signature Meals
• 22:30 Scaling Up: Kitchens And Gear
• 25:20 Packaging, Mylar, And QA Lessons
• 27:00 Going Full‑Time And Early Wins
• 29:00 Community Demos And Retail Plans
• 32:00 Big Shows, Long Days, Real Support

Transcript

SPEAKER_01: 0:00

Hello and good day, eh? Welcome to the Super Good Camping Podcast. My name is Pamela.

SPEAKER_03: 0:04

Hi, Tim.

SPEAKER_01: 0:04

And we are from Supergoodcamping.com. We're here because we're on a mission to inspire other people to get outside and enjoy camping adventures such as we have as a family. Today's guests are a lovely couple. They have a different approach to dehydrated meals. They make authentic South Asian backcountry camping meals. They're all about the flavor. Tim and our eldest son Thomas have had the pleasure of running into them a couple of times over the past year, and Thomas's sampling takeaway was flavorful with just the right heat and great texture. Please welcome Liz and Wally from Wanderless Kitchen. Yay, welcome.

SPEAKER_03: 0:36

Welcome, welcome. Hello, thank you for having us.

SPEAKER_01: 0:40

Thanks for being here.

SPEAKER_03: 0:41

Well, thanks for doing thanks for doing something different. It's pretty, it's really easy that you know imitation is the best form of flattery. Pretty easy to imitate something that somebody else has already figured out. You guys are doing a different deal. Thomas Thomas has sampled your wares. Yes. He doesn't tell me anything. We first ran into you at the Toronto Outdoor Adventure Show. The paddleheads asked us to come and because I it's a long story. We were doing some stuff for them because they were out of country and stuff. Exactly. We're stand-ins. That's perfect, sweetie. So we came in, we we dropped by your booth, did a did a brief interview. Thomas uh tried your food and uh loved it. Then we ran into oh late summer, I guess, uh up at uh Paddler Co-op at the uh what is it called? Paddle Palmerfest. Palmerfest, that's it. Uh and he got to sample some more. He's like, oh, we gotta take some of that. We don't have to, because it's going to go poorly for me.

SPEAKER_01: 1:52

There's a deliberate reason why, too. It's left out of the equation and the mention about the tasting.

SPEAKER_03: 1:57

Yes. Anything. So when he says what did he say? It's just the right heat. Heat is bad in my world. I love the flavors. You know, I used to in my when I've been much younger and apparently stupider, I would go and do black and swordfish. You know, love the flavors. Wow. But I would be holding my guts and my eyes with water for four days.

SPEAKER_01: 2:20

Like it's just I guess even green peppers and sweet peppers don't go well.

SPEAKER_03: 2:26

If there's the word peppers in there, it's gonna play out poorly for me. So I I just I'm I it smells great. I'm sure it tastes wonderful. Not trying it.

SPEAKER_00: 2:35

Well, it's it's funny you bring up green peppers because uh uh Liz is a very adventurous food eater, like she's the biggest foodie that I know, and she would eat everything, but green peppers is where she draws the line.

SPEAKER_02: 2:51

That's true, yeah. Like green peppers, no, don't like that bitter taste.

SPEAKER_03: 2:55

Oh cool. I I just don't I just don't like the the tummy issues. Yeah.

SPEAKER_01: 3:01

They don't like you. They don't like me.

SPEAKER_03: 3:03

So so tell us a little bit about I don't know your background story. How did what how did you how did you end up here? Like what what was the what started you down the road of making very different dehydrated meals?

SPEAKER_00: 3:21

Yeah, uh well, I moved to Canada in 2004, and I'd moved here from Lahore, Pakistan, and it's basically think of Toronto and then uh multiply the size by I don't know, like 20 times. So real urban jungle. And uh I moved here to go to school, and I was lucky enough that uh I met a guy, he had just come back from this like world trip, and he had basically biked across the world on different places, and I was just vesparized hearing his stories, and he was like, Hey, I'll take you camping. Do you want to go? And I was like, Sure, yes, I would love to. And uh he ended up taking me and a bunch of other newbies on a on a canoe trip to Georgian Bay. I wouldn't say the exact spot because I've been sworn to secrecy, so I don't want to uh I don't want to offend my mentor, so to say. But anyway, he took us on this uh trip on canoe trip on Georgian Bay, and the winds were 40 kilometers, like crazy going. But we didn't know any better. We didn't know that the canoe could flip or anything, so we were just like la la la la la, it's uh such a great time. So, anyway, once we got there, uh the other guy who had been on a trip before was a little bit annoyed that hey, you took these new guys on this trip, and it could have been like really scary. Uh, but anyway, uh, what we don't know, which we don't know. We but we got there and um it was just like mind-blowing. My I was like, wow, you can't see anybody anywhere, there's no phone service, you are disconnected, and it was just absolutely beautiful. The rocks and uh water. Um, so I was just hooked right away. I was just totally in love. But the only thing was that uh when it came time to eat food, uh the food um I should say left a little to be desired. It was uh some instant noodles and some um, I don't know, I think it was like some freeze-dried food somebody brought, and I was having it, and I was like, why is this so bland? And why is this a punishment? We're in this such a beautiful place. Why can't the food be good? Um, so anyway, on the subsequent trips, I was I started bringing my own uh food, like Pakistani food, and at that time I would just freeze it and bring it in a cooler somehow, or make it on the fire, and it was super fun. Uh, but then as we started going on longer trips, we're like, oh, we want to have good food on like day eight. So Liz and I do this trip uh every year, like for eight days. So we want to be eating good, and then uh we started dehydrating our own food. I love to cook at home and I have my own family recipes. So basically, we started to do our own dehydrated food for ourselves, and we really like it, and then we shared it with other friends, new people we have taken camping since. Uh, because it's always a joy to take new people camping for the first time and they see a new thing. And it's as you know, it's like uh you want to make sure they have the best time of their lives because they're like in the beginning, they're like, Oh, am I gonna be bored? What am I gonna do? What's going to happen? But then once they're there, and especially if the food is good, they really enjoy it. Um, so yeah, so we shared our food with our friends and um uh fellow campers, and people really, really liked it and um really encouraged us. They're like, hey man, you gotta start this as a business. That was just a campfire kind of story where you know, people, friends tell you stuff and some things stick, most things you forget about. But uh that really inspired us to be like, yeah, actually, we do want uh we do want to bring these flavors to more people.

SPEAKER_02: 7:23

And um and that idea that like people wanted, or people would ask us about our trips, they would be curious, like, oh, I hear you're going on these longer trips, but like, what do you eat? Are you eating moon food? Like, what is it that you're having? And so it was such a delight to share, like, no, we're eating so good, like it's delicious, and I'm so excited to be eating uh all of all of the food that Wally makes. And um, so it it was uh like uh we got that feedback right away from people of they wanted to go out and explore the outdoors, but they were afraid of what the food would be and like how to solve that problem. And so we saw like, oh, if we start as this as a business, we can be helping other people to get out there and and uh and like check that off the list that it makes it easy so that you don't have to be scared about having bad food when you're when you're camping.

SPEAKER_00: 8:26

Yeah, basically we want to make um getting outdoors uh a little bit easier and a whole lot more tastier for people.

SPEAKER_03: 8:35

That's a good philosophy. I I can tell you from personal experience over the years. I mean, it was we we would think the only way we got flavor was because nor like K N O R. Right. They made soups and pastas and stuff like that. So otherwise, because it was it was pretty bland.

SPEAKER_01: 8:58

Kevin Wright's cookbook cookbook was a that was a definite win for us.

SPEAKER_00: 9:04

I got I guess we should mention our tagline is bland can take a hike. So we are definitely addressing that uh that issue.

SPEAKER_01: 9:14

I had a chuckle about that over your Instagram handle, was that too?

SPEAKER_03: 9:18

Yeah. Yeah, it I didn't I didn't read it the first time, didn't read it probably the first time. I for some reason I thought it was like Blake can take a hike. It's like I don't think either of them are named Blake. Then I reread and went, oh yeah, that's perfect. That's a that's an excellent tagline.

SPEAKER_00: 9:35

Uh we had fun uh coming up with that one.

SPEAKER_01: 9:38

Well I thought Donna's comment about the texture was interesting because dehydrated food, at least ones that I've had, have not always had a really nice texture when you rehydrate them. They're kind of still a bit dry, sometimes chewy.

SPEAKER_03: 9:53

Yeah, well, and certain certain ingredients rehydrate, don't necessarily rehydrate well. Have you had have you had some spectacular failures and then gone, okay, so we need to figure out how to deal with this.

SPEAKER_00: 10:11

Uh yes, actually, uh there's this one dish that uh when we first started the business, or like we're in the planning stages and trying out different things because we had done it for ourselves. Uh one of the things we really liked uh was called charadar. It's basically split chickpeas, which it's uh already split up. And we thought, hey, that would be like an easy thing to do, and we have done it before. And when we did it for like try to do it in a at a bigger scale and commercially, uh we found that it took forever to rehydrate. And the expectation is like that it would rehydrate in 15 minutes or so, but it uh for some reason that one was not conducive to that process. So we definitely had to do a lot of testing and different items. But we're lucky that the first three that we have started with, like we have eaten them like over the years, and every time they are perfect. And obviously, we have like evolved recipes to get to bigger scale, but that's something we take really seriously, right? Like we like for us personally, it wouldn't matter if something takes half an hour to rehydrate, but that is not as conducive to say the business, like people's expectation is a little bit quicker, 15 minutes or so. Um, so we have worked on that hard and uh just made sure that you still get the texture, but it also rehydrates really well. Trust me, we have done a lot of uh back and forth to make sure that uh you get both you get the best of the both worlds basically. At the end of the day, our like goal is that it should taste like home cooked, proper uh South Asian food. So if so, for example, we have the brown lentils and yellow lentils. The brown lentils are um have a bit more of a texture to them because that's just how they they keep their shape, while the Moong dal is generally a more uh liquidy, uh smoother kind of texture. For both both of them, that's how they come out rehydrated as well. But dals are uh generally really good for dehydration and rehydration, along with the basmati rice, which was uh which was actually a real big surprise for us because we are as I mean a lot of people are, but especially uh people from South Asia are very particular about their rice, that it shouldn't be uh it shouldn't be too schmooy, it should be like not quite all Dante, like it should be soft, but it should be firm and it should be whole. And uh after uh doing a lot of testing, we were able to achieve that. So that's something we're uh very happy about.

SPEAKER_03: 13:05

Cool. Well, I and there there's a perfect segue because testing has been on my brain. How how how long have you been, how long has this journey been? Because there must have been a boatload of testing in between just to just to get to that and then figure out how to upscale or sorry, upsize everything, make it all play out.

SPEAKER_02: 13:25

Well, it's uh like we were testing it for ourselves for a bunch of years, right? So we were uh doing trial and error for home home cooking basically for our own trips for um many years. I don't know.

SPEAKER_00: 13:42

Eight years, eight years?

SPEAKER_02: 13:43

Eight years or something. Um and uh and then I guess we got really serious about it last winter is when we started doing trials. So I guess two years that we've been doing like um more recipe development, I guess.

SPEAKER_00: 14:03

Yeah, so I think uh like end of 2023, start of 2024, we started giving out making little small packs of samples to uh basically friends and friends of friends. Um and then uh just asking them for what their opinion was and how it was uh how it was working out for them. Um and then we started so it was more it was at least a whole year of doing recipe development to get to a point where we were like, okay, now we are ready to sell.

SPEAKER_02: 14:35

We had we had a good mishap the first round of testing we did where we had put oxygen absorbers in to the mylar bags that we gave out to people, and um we had just handwritten instructions, and there were some non-campers who we gave it to, and they didn't know that they were supposed to remove the oxygen absorber. So I have one friend who's very proud that their claim to fame is that now it's the first step on our instructions is to remove the oxygen absorber. It was like, yes, this is good, uh good feedback. It uh it affects the taste.

SPEAKER_01: 15:16

Well, and you mentioned about recipe development, and I'm thinking South Asian, I I like South Asian cuisine, um, and I can eat it. Uh, but I think of like but being rich, so lots of like oils or ghee or something that gives it that, but isn't that difficult to dehydrate? That's my understanding with ghehydrate. Absolutely, yeah.

SPEAKER_00: 15:35

Yeah, actually, you're absolutely right. Yeah, oil is uh really hard to dehydrate, and uh we put it in very, very little amount of oil in our recipes, um, especially for this purpose because it doesn't dehydrate well. But the other thing is that with the dals, like at least uh where how I grew up and where I grew up, like you wouldn't really put that much oil or ghee in the dolls. Uh it's like an additional topping that you might add, uh, but that's only really for like fancy occasions or something. But at like at home, like sometimes my mom wouldn't even put in any oil in the when making the dal, because it already has like a lot of uh flavor to it. Uh but you're right, if you were doing something like uh, I don't know, like uh chicken curry or something, there would be a lot more oil in that. Um, but that's not uh something we have to deal with because all our uh all our products are plant-based.

SPEAKER_01: 16:36

So they're it's all plant-based.

SPEAKER_00: 16:38

Yes, they're uh so we started with three flavors and they're all 100%. Yes.

SPEAKER_01: 16:43

Yeah, so tell us about your what what different products you have.

SPEAKER_00: 16:47

Right. So three we started off. There is the Masur dal Chawal. That's the brown lentil curry with rice. Um, so it's the brown lentils with uh with a slight little uh 25% mixture of the uh regular red lentils, um, and then it comes with basmati rice. So that one has a has a bit of a nutty kind of flavor to it. Um and that's a recipe from my grandma and my mom that was like the most comfort food that you can get.

SPEAKER_02: 17:22

Uh it was so sweet when his sister was visiting and uh she tried, she tried it, and she was really excited. Oh, just like omni made. And it was really nice to have that like re-like the affirmation, like, yeah, we did it. It's mom approved.

SPEAKER_00: 17:39

Yes. Um, so there's that one, and then the second one we have is something called uh chicorchole. Uh that's our chickpea curry, and uh we make it a point to say that it's not uh it's not your regular charamasala. So chicor chole is a dish from uh a breakfast dish from Lahore, and uh the difference is that it has a really rich potato base to it, and then it has uh some uh ingredients like um black cardamom and cinnamon, which gives it this really smoky flavor. Uh, but uh traditionally it's eaten, uh you would have it for breakfast. It's a really like uh good big breakfast before a hard day's work. Um, so that one um is the second one, and then we have the moon dal chowel, which is the little yellow pigeon lentils, um, and that one comes with rice as well, and that one is more of a smooth, very homey kind of uh earthy, I would say. Earthy flavor to it.

SPEAKER_02: 18:48

People are always excited by the moon dal, like the flavor of the it's it's kind of unexpected, but the flavor of the doll is different from each other, like the brown lentils and the moon dal they they taste different regardless of the spices. Like what there they are they are different spices, but it's not it's the flavor of the dolls themselves that really get to shine through and they and they taste different. And the moon doll is such a homey, delicious, warming taste. It's nice.

SPEAKER_03: 19:23

It all sounds good to me, but I I'm slightly terrified anyhow. We have lost few. You have, but you know what? I we'll we'll pick some up. We'll we'll run into you guys again, I'm sure, because it we keep doing it. So I I will let Thomas take some with and I'll just do some of my my normal bland crap. Um I hope so. Uh you talked about what's the right term, upsizing, like like because you're you know you're cooking for the two of you and then suddenly you're cooking your batch, what I think it was batch cooking, uh in order to do it. So, so how did you how did you figure out how to upsize it? Because it can't just be, you know, if I'm using one teaspoon and I want to make a 10 batch, I'm using 10 teaspoons. It doesn't, it does I uh being a batch cooker on the weekends, I know that it doesn't translate that way. It's not quite that simple. Um, and then and then tell me what the heck. Like I have a I have a big ass dehydrator here at home, but but it's you know it's it's running for how many ever days in order to cook for our eight-day trip. If you're talking about making products to sell, I don't, I don't, I can't picture a larger one, a larger home one than mine. So what do you do there? So so sorry, tell me how you upsize and then tell me how you dehydrate all of that stuff.

SPEAKER_00: 20:52

Yeah, uh no, I mean again, it was a big learning curve. So we rented a commercial kitchen facility um in uh um in east in the east end of Toronto, uh, where you basically rent it by the hour, and uh they have all the all the cooking equipment, stovetops and stuff there, but then we had to get our own dehydrators and uh house them over there. So we bought like uh larger dehydrators that we could do bigger production in. Um, and uh in the beginning we were doing it in like pressure cookers because it was quicker and easier, uh, but the capacity for them was pretty low as well. Um so eventually we uh understood that we just have to make really, really big pots uh to be able to do that. So that's how we started off, and then now we use something called uh we have used in the past something called a tilting skillet. So it's basically a big skillet which uh which can house a lot more product in there, and then uh, but you don't have to like move it uh with your hand as much. It basically has a liver, you would say, that you can tilt it.

SPEAKER_02: 22:07

Yeah, lever. Like you can, it's uh uh on um yeah, it lifts up so that uh it tilts forward, hence the name, the tilting skillet. But it's just like a large uh cooking device.

SPEAKER_00: 22:24

Yeah, yeah. Um, but in terms of ingredients that you were saying, uh well, the good thing is that I never knew what exact quantity of ingredients I was using at home because I don't use any tablespoon or butchering up. That's just uh good old uh what I feel like in the hand thing. Um so when we started doing it at the commercial kitchen, uh we did some batches and uh basically wrote everything down every time and um tried to get to the stage where we were comfortable with that. This is the exact quantity every time that we um so a lot of long spreadsheets are involved in this uh process.

SPEAKER_02: 23:06

The exact amount of water when weighing everything and taking note, and yeah.

SPEAKER_00: 23:12

Yeah.

SPEAKER_01: 23:14

And then you mentioned a mylar package. So how does it go then from your cooking it to the mylar package?

SPEAKER_00: 23:21

Right. So yeah, so once it's dehydrated, then uh then basically we uh it depends on which product we are doing. So some of them we would um so for example, for the chickpeas, we would have to grind it first a little bit. So it's uh it's basically some of it is split into half and stuff, um, because that's the texture we are going for. Um and then we basically put it in the back, in the miter bags, put in an extreme oxygen absorber, and then um heat seal it with a heat sealing machine. Yeah. And a note that says do not eat.

SPEAKER_01: 23:59

Exactly. And you do this all yourself.

SPEAKER_00: 24:03

Yes, that's what uh that's how we started off. That's uh what we've been doing. Now we are uh looking at other options, but right now this is the current current way of doing it, yes.

SPEAKER_02: 24:14

So yes, it was all all packaged by hand by us and uh friends who we co-opted into helping. So yes.

SPEAKER_03: 24:23

Excellent. And is this like is this a full-time gig for you now? Or do you have day jobs and then this is your super fun hobby?

SPEAKER_00: 24:34

Uh it is full-time for me now. I um so we launched, like you said, where we met at the Toronto Outdoor Show in February. That was our launch. Um, and then in May, I quit my day job to devote full-time to this um to Wonderless Kitchen. Um, just because we're like the summer is coming, and if we are uh if we are serious about this, we I really need to be focused full-time on this job. Uh so I'm doing it full-time. Uh Liz is working, uh Liz works part-time for this. Uh, she's a gardener, so um, I still have my day job. She has her day job from April to end of November.

SPEAKER_02: 25:18

So wrapping up soon.

SPEAKER_01: 25:21

And so you are at the outdoor adventure show. You are you said mentioned Mac that you were demonstrating at Mac. Can people purchase your your meals through Mac?

SPEAKER_00: 25:30

Oh yes, that was uh that that was really good. Uh so the we did one at Mac Toronto downtown at uh just before Labor Day. And uh so that was perfect timing for us, and honestly, like uh it still amazes us. Like we figured out that one in one in five people or one in six people who try our product, like sample it, buy it, and uh so that is quite the that's awesome numbers. That that is an amazing turnaround, like it's uh beyond our uh beyond our dreams. Uh, because there are like there are people there who are like going on trips and stuff, and they were definitely looking for this, but also people just walking off the streets, and uh you would be amazed how many people are like, oh, this is so delicious. I'm just gonna have this for dinner, you know, because it's also a quick and easy meal. Um, but it's always good to connect with the core camping community. Um, so that's where Mech is good, but also Palmer Fest, where uh you were at as well with the Paddler Co-op. Seeing that the people who do it like really seriously are uh are really enjoying it and um and buying that stuff.

SPEAKER_02: 26:44

Yeah, they get it. Like the people who are doing backcountry trips uh and uh canoeing and um anyone who has to portage anything, they they get it. They're like, oh, this is tasty, it's like tastes delicious, it's uh got lots of protein in it, it's uh easy for me to make at the end of the day. Like that people just get it right away and they want it, and that's so fantastic for us. Yeah, really, really happy to do things like mech and and Palmer Fest.

SPEAKER_00: 27:16

Yeah, like lots of people are like, oh my god, I didn't know that freeze-dried or dehydrated food could taste this good because they're like we only used it for nutrition, like that's what you have to do to survive, but it can it's uh it can also be delicious, so that's uh that's some really good response for us, yeah.

SPEAKER_03: 27:35

Yeah, good tasting calories instead of just calories. Exactly. Yeah, I hear you. People can buy it from wanderlustkitchen.ca correct. Okay, uh, anywhere else? Like, like do you actually does mech carry your meals?

SPEAKER_00: 27:53

Um not yet. Not yet is uh what I'm allowed to say right now, but we will have developments very soon. Uh we are in um couple of um uh bike uh bike shops in uh Toronto. There's Brock and Cyclery, and then we are at Rise Up Foods. Uh also now we are available at the Paddler Co-op. Um, so we are uh slowly so next year that's going to be our big push is to get into more retail. And um and uh we have also been talking to a lot of guides for their guiding trips.

SPEAKER_03: 28:34

Yeah, outfitters and stuff, because you you'd be perfect fit for that, right?

SPEAKER_00: 28:38

Yeah. Uh but definitely you can always order online from our website onelesskitchen.ca. Um and it gets delivered pretty fast.

SPEAKER_01: 28:48

Are you guys gonna be at the Hamilton show?

SPEAKER_00: 28:52

Um we have been, we really want to. We really want to. We're just uh looking at the calendar and the and the production schedule because we are doing the one of a kind show in Toronto at the end of this month. It's an 11-day event, so we have been really laser focused on uh doing all the production for it and also all the booth setup. So it it's uh it's it's quite a bit intimidating in a way. Like it's very exciting that we are a part of it. It was a big long uh application process, and um we're happy that we were accepted to it. But right now it's uh all hands on deck to make it uh make it a big success because it's a lot of like uh time investment, energy investment, and also 11 days. So uh yeah.

SPEAKER_03: 29:45

11 days that's a haul, man. Like that's a serious commitment.

SPEAKER_00: 29:48

So yeah, it's 10 hour days, most of them in interspersed with some 14 hour days.

SPEAKER_03: 29:56

Well, better you than me.

SPEAKER_00: 30:00

Well, we're very lucky that we have some very good friends who uh uh who have started picking up shifts um in exchange for delicious food.

SPEAKER_01: 30:11

That's a good trade.

SPEAKER_03: 30:13

That's a good murder. Yeah. Tell me about you've got you've got a special promotion coming up. Tell me all about it.

SPEAKER_00: 30:20

So for uh for the holiday season, we have a special uh sale coming up where you can buy one each of our product in a holiday bundle. Uh it's three for$40, which is a 20% saving. Um uh it's great as a stocking stuffer or for your trip for the epic trip you are going to do next year, or especially if you have a person in your life who has all the gear already. And so you're thinking, what do we give somebody like that? You can give them delicious food. Um, so yes, check it, check it out. It's three for$40 at uh available at wonderlesskitchen.ca. It's available. The sale is going to be valid till December 10th. Um, so we have enough time to get it to you before uh before the holidays.

SPEAKER_03: 31:11

So it can be a stocking stopper, which I think is an excellent idea. I see a kid. Not for me. I see a kid that has a stocking stopper.

SPEAKER_00: 31:21

Maybe for Thomas it can be.

SPEAKER_03: 31:25

Might send some over for our the other kid too. He might actually he loves he loves South Asia.

SPEAKER_01: 31:31

That's it for us for today. Thank you so much to Liz and Wally from Wanderlust Kitchen for joining us. Please do check them out. They are at wanderlustkitchen.ca and blend can take a hike on Instagram and not not the wanderlustkitchen.com. Then I'm not sure.

SPEAKER_03: 31:48

That's a different deal.

SPEAKER_01: 31:49

That's a different deal. Um, but please do check them out, wanderlesskitchen.ca, and you can check us out anywhere that you happen to be, whether it's all the social media or on YouTube. And we would love it if you subscribed and talk to us anytime you like. We are at high at supergoodcamping.com. That's H I at Supergoodcamping.com, and we'll talk to you again soon. Bye. Bye.