Down to Earth with Zac Efron (2020) s01e05 Episode Script
Lima
1
In a world without potatoes
Why?
two visitors play
by their own rules.
In a place where high risks
Whoa!
bring high rewards.
Cheers!
And the ethics of cloning
are thrown out the window.
It's called the butt?
Yeah, a small segment,
and then the butt breaks.
Because this time, French fries
- Come on!
- are what's actually at stake.
No French fries?
It's a terrifying world.
Woo-hoo!
Zac Efron is
the Potato Savior.
Is this really going in the thing?
Is this going in the show? No.
It's great.
- I
- Uh-uh.
Uh
OK, we're not saving potatoes.
These people are.
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.
This is Lima.
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.
A healthy lifestyle,
solid principles.
Darin and I are traveling around the world
to find some new perspectives
on some very old problems.
That's Mother Earth, bro.
Searching for healthy, sustainable
living solutions for the planet
Wow!
and all who live on it.
Woo-hoo!
Ignore the crazy white guy.
- And, hey you gotta eat, too, right?
- You don't have to eat it.
- How does it move like that?
- Oh, my God.
It's time to get Down to Earth.
Trippy.
Marker!
We're making one pit stop
before we leave the US.
Marker.
- Dude.
- Dude, have fun driving in New York.
hell.
Let's go.
You know, apples have got
a very interesting history.
- Apples?
- Apples.
They're not even
from North America
at all.
They originate from Central Asia
and Kazakhstan.
- Really?
- Yeah.
- Kazakhstan?
- Yeah.
Is that
Is that where, uh Borat's from?
Borat's from, right.
There's no way that's true.
- 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.
- Didn't know that.
- Yep.
- Left?
- Yeah, left. Yeah, on 57th.
- I gotta get out of here!
- Yeah.
Our destination is an apple orchard
80 miles north of the Big Apple.
And right now,
getting out of the city sounds perfect.
[Darin whispers Silence.
When I was young,
just like everywhere I went was, like,
there were all these paparazzi and stuff.
- 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.
- Yeah. You know, and so
- 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 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.
- Like, "What is going on?"
- Right.
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.
Like, literally,
what was that moment like?
The first time, I was like
just "Whoa!
Guess that's cool. All right, sweet!"
- 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 to society.
I'd made TV movies.
- Right.
- That feeling crushed me for a long time.
Right.
I do want to stand
for something in life.
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!
Because success without purpose
is a pretty meaningless life.
Now it's all
kind of coming together.
It's kind of fun, man.
This is like a cool journey.
Yeah.
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.
- 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.
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.
- Oh, wow.
- 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."
- Of course.
- The quote was used
to try to convince you not to drink
your apples, but to eat them instead.
- Was it really?
- Yeah.
- Yeah, yeah. 100%.
- No kidding?
- 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.
- No kidding!
Yeah.
- Definitely cider first.
- Wow.
- I feel like this with most things.
- Cider first?
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
- 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.
- Isn't that something?
- This is unreal.
- Oh, my God.
- That beautiful?
So, as a farmer, we consider
ourselves guardians of the land
- 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.
- Right.
- 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.
This orchard's been here
for over 100 years
- and now I can see the next 100 years.
- Yeah.
I hope so. I'll keep coming back
for these. Amazing.
- Very good.
- Thank you for the apple.
Keep eating them.
The full property is yielding
how many apples?
Uh
1.2 million pounds.
I knew that.
So the apple, you split it open,
it's got five seeds.
- The thing about it
- They always have five seeds?
- Yep.
- Really?
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.
He knew that.
What the frickin' Jesus.
- There's a million
- Well done.
- A million acres of apple forest.
- Yeah.
- A million. Kazakhstan?
- Yeah.
- On the border of China.
- What the?
Yeah.
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.
Believe it or not,
The Potato Center is a real thing.
Potatoes.
Here, we collect and preserve
the genetic material of potatoes.
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.
- Oh, wow.
- And they are still doing it
and replicating the project
in some other countries.
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.
To face
these climate change effects,
we have to be doing
this kind of research, no?
- In order to find new varieties to
- Stronger plants to to to
to be able to withstand
- the planet changing.
- Mm-hmm.
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.
"And Darin Olien was arrested
in the airport today
- for smuggling an old potato."
- That's right.
It's worth it, though.
Wow. Oh, dang.
This is Rainer,
the cryopreservation specialist.
He's going to take us to the gene bank.
- Wow. That was a long code. This is great.
- For security.
You're protecting the potatoes
from intruders.
- Yes.
- OK, cool.
Yeah,
'cause if things go sideways,
this is, like, food security.
- Yeah, it makes total sense.
- Yeah.
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.
That's amazing.
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.
- Oh, it's pretty cold.
For those of us
that don't work in Celsius,
that's 44.6 degrees Fahrenheit.
Here you have the 4,600 potatoes.
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.
Wow!
- We have a backup of this in Brazil, and
- 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.
Think about that.
They have backups of their backups.
Do you grow potatoes?
No.
- Let's go out, because we will get ill.
- Yeah.
Now, this looks
like a cold locker.
Now we will get
in the seed chamber.
- Negative 20 Celsius.
- Whoa.
Now we're going into a freezer.
Yeah, it's a little bit cold.
OK. That's actually
negative four degrees Fahrenheit.
I'm from Minnesota.
This is normal.
You can conserve it this way
up to 100 years.
Whoa, yeah!
This is so cool.
This is amazing.
- Yeah, these are
- Those are all seeds?
Yeah, these are the seeds.
And this whole place
is just full of seeds?
Yeah, there's a million
millions of seeds here.
Wow.
Wow!
- I like it.
- We'll be back in ten minutes.
Woo-hoo-hoo!
Yeah, that was cold.
And back to the lab.
Fits perfectly.
You know what's colder
than negative 20 Celsius?
Welcome to the cryo-lab.
Negative 196 Celsius.
You can see the liquid nitrogen.
Whoa, it's boiling.
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.
- Right.
- So that's boiling at room temperature.
That's how freezing cold it is.
The margin for error is very small.
So, what's my next
natural inclination?
This is the GoPro liquid nitrogen test.
For science.
In three, two, one
- Whoa!
- Whoa!
Oh!
- All right, let's get it!
- Pull it out.
How does it look?
- It's still there!
- Did it shatter?
No. Oh, that's amazing.
It literally just froze.
- Hey-hey.
- Hey.
So, I'm super stoked.
I've known Iván for over ten years.
This is his base of research?
Where he works?
Yeah. I met him in the field,
I've never been here.
Hello, I'm 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.
You've been involved in
a lot of those studies over the years.
Yeah.
Now we know that
yacón has high levels of antioxidants.
In many parts of the world,
they use it to get healthy skin.
In Bolivia,
the consumption is for diabetics.
It reduces cholesterol levels,
and it's a prebiotic.
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.
That's so cool.
The syrup derived from yacón
is a natural sweetener,
and it's super low in sugar.
How are we just discovering this?
- Can he taste that?
- Yes.
What's it taste like? Honey? Molasses?
Yeah, it's like a molasses-y
kind of incredible sweetener.
- 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.
- Right.
- It's just sweet enough.
- Yeah.
Right here in Lima,
they're not only saving the potato
Thank you.
but working to feed all of mankind.
Drop some wisdom.
What'd you think?
It's crazy, like, I mean
world famine,
world hunger is just a whole other
whole other situation.
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.
Exactly.
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?
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.
It's illegal
to grow yacón outside of Peru.
'Cause it's part of their cultural
and geonomic heritage.
As the global demand for superfoods
like yacón, maca, and camu camu
increases exponentially,
a new problem arises: biopiracy.
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.
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.
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!
- Hi!
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.
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.
We have
a lot of responsibility nowadays.
We make sure that
everything comes from here.
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.
- 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.
It does, it's really weird.
Yeah, look at that.
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.
It's every single aspect
of being a chef.
He's finding every single ingredient,
getting to know it
So, guys,
you have cuppasu with maka.
- Did you say cuppasu? Really?
- Cuppasu. Yeah.
What's cuppasu?
Cuppasu is
in the theobroma family.
Oh, yeah, exactly. What is it?
It's coming from the family
of the cacao, so the cacao chocolates.
And then, Andean grains.
This one is called kiwicha.
- Thank you, chef.
- Thank you. Wow, man.
Looks like caviar.
And it works like caviar.
Wow, that's good.
It's like a very mild
dessert.
God, that's so good.
Jeez.
No wonder why
he's one of the best chefs in the world.
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.
- Have fun!
- Thanks, chef.
That is so good.
Damn.
Wow.
This is amazing.
I've never experienced food
like this before.
- Holy crap, this is unbelievable.
- Yeah?
- This is so good.
- 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.
After our incredible meal,
Chef Virgilio took us to the market
where he buys many of his ingredients.
- Do you come here every day?
- Yeah. It's called Surquillo market.
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?
Whoa! Look at that!
It's the biggest avocado I've ever seen.
It's two, three fists.
Hola, ¿cómo estás?
Here you get also your fresh juice.
Ah, there's a lúcuma.
I'll get one. Three lúcumas, please.
Tres.
- Yeah.
- Muchas gracias.
- It's really good.
- Yeah.
Uh Gracias.
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!
- Tastes like it's mixed with milk.
- Yeah.
- 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.
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.
A film crew is like a small family,
and today, one of our family members
is having his birthday.
Happy birthday!
Yeah!
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.
Couldn't imagine doing this
with anybody else, dude.
- Be you
- Be you.
and the people
that have a problem,
guess what that is:
their problem!
I can now say
I've traveled the world with this guy.
Although you feel full
from a McDonald's meal,
you're nutrient-starved.
- It all makes sense.
- It just tastes so good.
- Oh, gosh.
- He's become a very good friend.
- Here we go.
- What you gonna do? Point Break?
- I don't know, I'm Work your magic.
- He's got that surfer hair.
Ride or die. Seriously, much love.
- To 48 more irrelevant years.
- Yeah!
Happy birthday, dear Darin ♪
- Hey!
- Cha-cha-cha.
Happy birthday to you ♪
To the camu camu gods.
- Woo!
- Hey!
Oh!
Oh!
We got you so good!
Can't even blow out a candle!
Nope. It's coming back.
Ah!
One of the best ways
to start the morning
is by meditating.
And this day begins on our hotel rooftop.
Big breath in.
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
- Hey, Zac, d'you wanna sand surf?
- It's called sandboarding.
Sand Sand surfing.
Sandboarding.
You feel like sand surfing?
You want to do it? Fill this out.
And, as with any extreme activity,
we have to sign liability waivers.
Oh, we're going.
- Just in case.
- That's how you sign?
How do the fans even know?
I could scribble that.
Get to know it.
Put it on your forehead
while you're asleep.
- Oh, yeah!
- What's up, guys?
Last beat of the best day ever.
Best day ever.
Today, we're heading 38 miles south
to the Chilcas district.
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.
How does he do that?
He could sleep through anything.
Woo-hoo!
- I nap on a couch.
- Whoa! Is this the sand dunes?
- Looks like it, man.
- It's marked, so
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.
- Never worked out.
Never.
I mean, these look like the gnarliest
dunes I've ever seen. Look at that.
Whoa! Whoa
Sick. These look steep.
Just go straight. Make no turns.
Woo-hoo-hoo-hoo!
Oh man, this is gonna be
- This is gonna be hilarious.
- We are gonna be eating so much.
Oh, yeah.
Cool.
Come on!
Uh-oh!
Just like anything new,
we're taking baby steps.
Whoa!
Yeah! Get it!
I've been takin' tons of little pills ♪
To make my heavy head fall off ♪
Woo-hoo!
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 ♪
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 ♪
In a world without potatoes
Why?
two visitors play
by their own rules.
In a place where high risks
Whoa!
bring high rewards.
Cheers!
And the ethics of cloning
are thrown out the window.
It's called the butt?
Yeah, a small segment,
and then the butt breaks.
Because this time, French fries
- Come on!
- are what's actually at stake.
No French fries?
It's a terrifying world.
Woo-hoo!
Zac Efron is
the Potato Savior.
Is this really going in the thing?
Is this going in the show? No.
It's great.
- I
- Uh-uh.
Uh
OK, we're not saving potatoes.
These people are.
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.
This is Lima.
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.
A healthy lifestyle,
solid principles.
Darin and I are traveling around the world
to find some new perspectives
on some very old problems.
That's Mother Earth, bro.
Searching for healthy, sustainable
living solutions for the planet
Wow!
and all who live on it.
Woo-hoo!
Ignore the crazy white guy.
- And, hey you gotta eat, too, right?
- You don't have to eat it.
- How does it move like that?
- Oh, my God.
It's time to get Down to Earth.
Trippy.
Marker!
We're making one pit stop
before we leave the US.
Marker.
- Dude.
- Dude, have fun driving in New York.
hell.
Let's go.
You know, apples have got
a very interesting history.
- Apples?
- Apples.
They're not even
from North America
at all.
They originate from Central Asia
and Kazakhstan.
- Really?
- Yeah.
- Kazakhstan?
- Yeah.
Is that
Is that where, uh Borat's from?
Borat's from, right.
There's no way that's true.
- 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.
- Didn't know that.
- Yep.
- Left?
- Yeah, left. Yeah, on 57th.
- I gotta get out of here!
- Yeah.
Our destination is an apple orchard
80 miles north of the Big Apple.
And right now,
getting out of the city sounds perfect.
[Darin whispers Silence.
When I was young,
just like everywhere I went was, like,
there were all these paparazzi and stuff.
- 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.
- Yeah. You know, and so
- 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 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.
- Like, "What is going on?"
- Right.
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.
Like, literally,
what was that moment like?
The first time, I was like
just "Whoa!
Guess that's cool. All right, sweet!"
- 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 to society.
I'd made TV movies.
- Right.
- That feeling crushed me for a long time.
Right.
I do want to stand
for something in life.
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!
Because success without purpose
is a pretty meaningless life.
Now it's all
kind of coming together.
It's kind of fun, man.
This is like a cool journey.
Yeah.
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.
- 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.
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.
- Oh, wow.
- 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."
- Of course.
- The quote was used
to try to convince you not to drink
your apples, but to eat them instead.
- Was it really?
- Yeah.
- Yeah, yeah. 100%.
- No kidding?
- 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.
- No kidding!
Yeah.
- Definitely cider first.
- Wow.
- I feel like this with most things.
- Cider first?
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
- 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.
- Isn't that something?
- This is unreal.
- Oh, my God.
- That beautiful?
So, as a farmer, we consider
ourselves guardians of the land
- 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.
- Right.
- 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.
This orchard's been here
for over 100 years
- and now I can see the next 100 years.
- Yeah.
I hope so. I'll keep coming back
for these. Amazing.
- Very good.
- Thank you for the apple.
Keep eating them.
The full property is yielding
how many apples?
Uh
1.2 million pounds.
I knew that.
So the apple, you split it open,
it's got five seeds.
- The thing about it
- They always have five seeds?
- Yep.
- Really?
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.
He knew that.
What the frickin' Jesus.
- There's a million
- Well done.
- A million acres of apple forest.
- Yeah.
- A million. Kazakhstan?
- Yeah.
- On the border of China.
- What the?
Yeah.
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.
Believe it or not,
The Potato Center is a real thing.
Potatoes.
Here, we collect and preserve
the genetic material of potatoes.
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.
- Oh, wow.
- And they are still doing it
and replicating the project
in some other countries.
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.
To face
these climate change effects,
we have to be doing
this kind of research, no?
- In order to find new varieties to
- Stronger plants to to to
to be able to withstand
- the planet changing.
- Mm-hmm.
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.
"And Darin Olien was arrested
in the airport today
- for smuggling an old potato."
- That's right.
It's worth it, though.
Wow. Oh, dang.
This is Rainer,
the cryopreservation specialist.
He's going to take us to the gene bank.
- Wow. That was a long code. This is great.
- For security.
You're protecting the potatoes
from intruders.
- Yes.
- OK, cool.
Yeah,
'cause if things go sideways,
this is, like, food security.
- Yeah, it makes total sense.
- Yeah.
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.
That's amazing.
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.
- Oh, it's pretty cold.
For those of us
that don't work in Celsius,
that's 44.6 degrees Fahrenheit.
Here you have the 4,600 potatoes.
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.
Wow!
- We have a backup of this in Brazil, and
- 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.
Think about that.
They have backups of their backups.
Do you grow potatoes?
No.
- Let's go out, because we will get ill.
- Yeah.
Now, this looks
like a cold locker.
Now we will get
in the seed chamber.
- Negative 20 Celsius.
- Whoa.
Now we're going into a freezer.
Yeah, it's a little bit cold.
OK. That's actually
negative four degrees Fahrenheit.
I'm from Minnesota.
This is normal.
You can conserve it this way
up to 100 years.
Whoa, yeah!
This is so cool.
This is amazing.
- Yeah, these are
- Those are all seeds?
Yeah, these are the seeds.
And this whole place
is just full of seeds?
Yeah, there's a million
millions of seeds here.
Wow.
Wow!
- I like it.
- We'll be back in ten minutes.
Woo-hoo-hoo!
Yeah, that was cold.
And back to the lab.
Fits perfectly.
You know what's colder
than negative 20 Celsius?
Welcome to the cryo-lab.
Negative 196 Celsius.
You can see the liquid nitrogen.
Whoa, it's boiling.
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.
- Right.
- So that's boiling at room temperature.
That's how freezing cold it is.
The margin for error is very small.
So, what's my next
natural inclination?
This is the GoPro liquid nitrogen test.
For science.
In three, two, one
- Whoa!
- Whoa!
Oh!
- All right, let's get it!
- Pull it out.
How does it look?
- It's still there!
- Did it shatter?
No. Oh, that's amazing.
It literally just froze.
- Hey-hey.
- Hey.
So, I'm super stoked.
I've known Iván for over ten years.
This is his base of research?
Where he works?
Yeah. I met him in the field,
I've never been here.
Hello, I'm 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.
You've been involved in
a lot of those studies over the years.
Yeah.
Now we know that
yacón has high levels of antioxidants.
In many parts of the world,
they use it to get healthy skin.
In Bolivia,
the consumption is for diabetics.
It reduces cholesterol levels,
and it's a prebiotic.
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.
That's so cool.
The syrup derived from yacón
is a natural sweetener,
and it's super low in sugar.
How are we just discovering this?
- Can he taste that?
- Yes.
What's it taste like? Honey? Molasses?
Yeah, it's like a molasses-y
kind of incredible sweetener.
- 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.
- Right.
- It's just sweet enough.
- Yeah.
Right here in Lima,
they're not only saving the potato
Thank you.
but working to feed all of mankind.
Drop some wisdom.
What'd you think?
It's crazy, like, I mean
world famine,
world hunger is just a whole other
whole other situation.
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.
Exactly.
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?
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.
It's illegal
to grow yacón outside of Peru.
'Cause it's part of their cultural
and geonomic heritage.
As the global demand for superfoods
like yacón, maca, and camu camu
increases exponentially,
a new problem arises: biopiracy.
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.
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.
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!
- Hi!
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.
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.
We have
a lot of responsibility nowadays.
We make sure that
everything comes from here.
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.
- 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.
It does, it's really weird.
Yeah, look at that.
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.
It's every single aspect
of being a chef.
He's finding every single ingredient,
getting to know it
So, guys,
you have cuppasu with maka.
- Did you say cuppasu? Really?
- Cuppasu. Yeah.
What's cuppasu?
Cuppasu is
in the theobroma family.
Oh, yeah, exactly. What is it?
It's coming from the family
of the cacao, so the cacao chocolates.
And then, Andean grains.
This one is called kiwicha.
- Thank you, chef.
- Thank you. Wow, man.
Looks like caviar.
And it works like caviar.
Wow, that's good.
It's like a very mild
dessert.
God, that's so good.
Jeez.
No wonder why
he's one of the best chefs in the world.
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.
- Have fun!
- Thanks, chef.
That is so good.
Damn.
Wow.
This is amazing.
I've never experienced food
like this before.
- Holy crap, this is unbelievable.
- Yeah?
- This is so good.
- 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.
After our incredible meal,
Chef Virgilio took us to the market
where he buys many of his ingredients.
- Do you come here every day?
- Yeah. It's called Surquillo market.
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?
Whoa! Look at that!
It's the biggest avocado I've ever seen.
It's two, three fists.
Hola, ¿cómo estás?
Here you get also your fresh juice.
Ah, there's a lúcuma.
I'll get one. Three lúcumas, please.
Tres.
- Yeah.
- Muchas gracias.
- It's really good.
- Yeah.
Uh Gracias.
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!
- Tastes like it's mixed with milk.
- Yeah.
- 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.
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.
A film crew is like a small family,
and today, one of our family members
is having his birthday.
Happy birthday!
Yeah!
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.
Couldn't imagine doing this
with anybody else, dude.
- Be you
- Be you.
and the people
that have a problem,
guess what that is:
their problem!
I can now say
I've traveled the world with this guy.
Although you feel full
from a McDonald's meal,
you're nutrient-starved.
- It all makes sense.
- It just tastes so good.
- Oh, gosh.
- He's become a very good friend.
- Here we go.
- What you gonna do? Point Break?
- I don't know, I'm Work your magic.
- He's got that surfer hair.
Ride or die. Seriously, much love.
- To 48 more irrelevant years.
- Yeah!
Happy birthday, dear Darin ♪
- Hey!
- Cha-cha-cha.
Happy birthday to you ♪
To the camu camu gods.
- Woo!
- Hey!
Oh!
Oh!
We got you so good!
Can't even blow out a candle!
Nope. It's coming back.
Ah!
One of the best ways
to start the morning
is by meditating.
And this day begins on our hotel rooftop.
Big breath in.
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
- Hey, Zac, d'you wanna sand surf?
- It's called sandboarding.
Sand Sand surfing.
Sandboarding.
You feel like sand surfing?
You want to do it? Fill this out.
And, as with any extreme activity,
we have to sign liability waivers.
Oh, we're going.
- Just in case.
- That's how you sign?
How do the fans even know?
I could scribble that.
Get to know it.
Put it on your forehead
while you're asleep.
- Oh, yeah!
- What's up, guys?
Last beat of the best day ever.
Best day ever.
Today, we're heading 38 miles south
to the Chilcas district.
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.
How does he do that?
He could sleep through anything.
Woo-hoo!
- I nap on a couch.
- Whoa! Is this the sand dunes?
- Looks like it, man.
- It's marked, so
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.
- Never worked out.
Never.
I mean, these look like the gnarliest
dunes I've ever seen. Look at that.
Whoa! Whoa
Sick. These look steep.
Just go straight. Make no turns.
Woo-hoo-hoo-hoo!
Oh man, this is gonna be
- This is gonna be hilarious.
- We are gonna be eating so much.
Oh, yeah.
Cool.
Come on!
Uh-oh!
Just like anything new,
we're taking baby steps.
Whoa!
Yeah! Get it!
I've been takin' tons of little pills ♪
To make my heavy head fall off ♪
Woo-hoo!
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 ♪
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 ♪