- 6 weeks ago
- #realityrealmus
Building Baeumler Season 1 Episode 10
#RealityRealmUS
Reality Realm US
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Short filmTranscript
00:00I think it's safe to say the Pines and Palms baby has successfully been reborn.
00:05The job is done. The high fives have happened.
00:08Time to break ground somewhere else.
00:10What's next? What do people want us to do?
00:13Farming.
00:14Serious attraction.
00:15Fishing too.
00:16We do have a lot of inquiries about younger kids.
00:19Younger kids.
00:20There is so much land available on this island.
00:22There might be room for the perfect trifecta here.
00:26Couples at Cerule Lamar.
00:28The younger families with the younger kids.
00:30On the back side, Tiamo.
00:32And, you know, something a little more elevated,
00:34the exclusive private reserve on Victoria Key.
00:37There's still a lot that needs to go into this.
00:40But it's going to be...
00:41Pilot on.
00:42Epic.
00:56Look at the stems on these things.
01:00I know, they're huge.
01:02You can eat those.
01:04Take a bite.
01:06Now that Pines and Palms is wrapped up,
01:08a little bit of opportunity to sort of reconnect and figure out what is next.
01:12It's nice to have almost all of us back in one place.
01:16Blending that family time and business time.
01:18But it feels great to be here with most of the kids, all but Charlotte.
01:23Our parents are super busy.
01:25So today's mission is scout out the area.
01:27Oh yeah, and go swimming.
01:29Link and Joe spent, you know,
01:31a good part of their formative years living in South Andros.
01:35Send it!
01:37No!
01:39It's like they never left.
01:41So they're safe, they're comfortable,
01:43they're enjoying, as they should be, their time as children.
01:47Woo!
01:49Do I want to refocus my attention and give the Bahamas all that I have to offer?
01:58Definitely.
01:59I've asked Q to hop into the pond today to see if he can clean it out.
02:05There's just a little bit of overgrowth.
02:07And I may not be the most skilled,
02:09and I may not know how to use every tool,
02:11but I will always be a plus one.
02:14And I will jump in and give anything a try.
02:16All right.
02:18Oh my God, you just dropped like three feet.
02:20You'll be fine.
02:22Oh, it stinks like rottenness.
02:24Don't fall over.
02:26I'm shorter than you.
02:27There's so much sediment that you step and your foot just sinks.
02:32Woo!
02:33Right down into the sled.
02:35Whoa!
02:36Whoa.
02:37I can go swimming.
02:38Whoa!
02:39That's a good whiff.
02:40Oh, it just went down my shirt.
02:41Gross.
02:42Does it look like a difference?
02:43It will in like 12 hours.
02:44Sometimes it's about all the crap and sludge and gross things that you have to go through to get to the beautiful finish line.
03:03The irony is not lost.
03:05Are we still in the weeds at Cerula Mar?
03:08Yes.
03:09This is a whole nother level of love for this hotel.
03:12Right here.
03:19Where the rusty barge sits, it's right on the oceanfront looking straight at the most beautiful sunset.
03:26It's kind of a night spot.
03:28You know, when we were renovating the hotel, a lot of our construction crews and Sarah and I, everybody would go down there and, you know, have a few drinks and do a little dancing and some terrible karaoke.
03:38So it's a gathering spot on the island.
03:41We're lucky to have the opportunity to work with local government just to tune that building up a little bit so people can enjoy it.
03:49I got a couple of buddies on the island, Dean, Cooper and Paul.
03:55The plan for today is to get the boat ramp cleaned up, but I'm also going to get the guys to open up for the new sliding door that we're putting in.
04:02Paul, you're old.
04:03Do you know how these things actually work?
04:05How's it going, boys?
04:06You're old?
04:07What does that matter?
04:08Mom, Dad, stop fighting.
04:09Oh, sorry.
04:11I feel like I got the better deal today.
04:13I'm getting rid of some old boats, digging out the boat ramp so it's usable and accessible.
04:18And that allows the fishermen and the bonefish guides and everybody to get their boats in and out of the water here instead of driving halfway down the island to use another ramp.
04:28Like, I'm sweating from just moving all that sand.
04:32So I imagine they're sweaty and tired.
04:39Is that the whole bit?
04:40That's the whole bit.
04:42You didn't get through, eh?
04:43See how long this is?
04:45Oh, it's not even close.
04:46It's not even close.
04:47I think we should bury that saw outside as far as we can and then that'll be that for today.
04:54By the sounds of it, putting this door in the side of the barge is going to be a little more work than we anticipated.
04:59So they've got to get some more tools, some more materials.
05:02The guys might be making fun of me that, you know, I'm just in the machine and they're working hard on the door.
05:06But it looks like they've wrapped up for the day and I still probably have a couple hours to go before I'm finished.
05:11I just love all nuts.
05:28Good nuts.
05:29Me too.
05:30Good.
05:31Today, Denise and I are going to make some granola.
05:33This is something we make homemade on property.
05:36We try and make as much as we can from scratch.
05:39So how do you know when it's done?
05:40Once you see that it's glossy, you know we're good.
05:41And now do you roast it again?
05:42Yep.
05:43It's a quick bake and then we're done.
05:44Off to bake it we go.
05:45Homemade granola.
05:46To me, it's a little item that we can send home with our guests so that their first morning off property, they remember fondly their time at Cerula Mar.
06:01Once we get these all filled, we can leave them with guest services and on checkout.
06:07I try and take some little ideas to create an exceptional guest experience.
06:12This one's for me.
06:13You have to taste test your own product.
06:16Of course.
06:17You have to sample.
06:18Mmm.
06:19Mmm.
06:20Of course.
06:21We're good.
06:31The plan at the Rusty Barge is to create a rough opening for the new sliding door.
06:36We expected this wall to be made of hollow concrete blocks, which means we could just cut two lines, knock them out.
06:43No problem.
06:44Easy peasy.
06:48It's not soft concrete, man.
06:50But this is like solid rock and concrete.
06:59There you go.
07:00Hit it.
07:01It's the tax man.
07:03Right.
07:04Yeah.
07:05Ha!
07:06In classic Andra style, a very simple, small job turns into a monumental effort.
07:15This is going to require a little bit of grunt.
07:22I haven't been on a sledgehammer for a while.
07:25Back in the day, I'd swing the sledgehammer all day, no problem.
07:28Tomorrow, probably going to need help to eat breakfast.
07:31Oh, Sarah would be proud, buddy.
07:34I feel like it's a team sport.
07:36Okay, I'm in.
07:37He was helping the ramp.
07:55It gets shallower the farther back we go.
07:57We just dug out the boat ramp, and the largest boat on the island shows up to launch.
08:03It's super low tide.
08:05There's a lot of factors working against us here.
08:07We didn't dig out the ramp enough.
08:12Ready?
08:13Ready?
08:19It's crazy.
08:20Go.
08:24Nothing is easy.
08:26The boat does not want to launch.
08:29Where's the guy with the thing?
08:30Now, we're trying ropes and chains wrapped around a bollard, tied to the truck.
08:37Here we go.
08:46None of this is working.
08:47We're throwing all kinds of ideas at launching this boat.
08:59I have one last idea to get it off the trailer.
09:02If I go ahead four feet, and he's ready on the throttle, I'll come back and, like, slam the brakes on.
09:07Okay, ready?
09:08Three, two, one.
09:20Woo!
09:24Today, I realized I probably need to spend another day digging a little more for those larger boats.
09:32Great success!
09:35That was easy.
09:37We've got to go in.
09:47Yeah, go up first.
09:49Yeah, get the top in first.
09:50Get the top in.
09:52There we go.
09:53It's in.
09:55We have some good memories at the barge.
09:56We do.
09:57A huge part of our time on the island was off property.
10:00And likewise for our guests, we want them to experience the local community and really feel like they're part of something.
10:07Beyond just the four points at the hotel property.
10:10We want to keep the patina.
10:12We want to keep that, you know, off the beaten path, local flair.
10:18A little bit of a fresh coat of paint I think will make a big difference.
10:24I chose a mellow coral for the new color so that it still feels tropical and fun.
10:30I just want to see because we have pink on here right now.
10:35Pink on pink.
10:38You know what color it kind of reminds me of?
10:40Huh?
10:41It's like conch shell.
10:44Maybe it's just because my sunglasses are on.
10:45Look.
10:46On the pink.
10:47It's hard to see over the pink.
10:48It's conch.
10:49Okay.
10:50It's conch pink.
10:51Then it's perfect.
10:52We'll rename mellow coral to conch coral.
10:54I mean, it's not bad.
10:55It's fresh, whatever color it is.
10:57And now we're getting some paint on the walls on the outside and I'm starting to feel music.
11:04You know, I'm starting to...
11:05You're starting to remember?
11:06Starting them a jam.
11:07Yeah.
11:08Actually, Q, you might have a future in the painting trade.
11:13No, thank you.
11:14Why are you so good at it?
11:15What?
11:16Grandpa used to paint.
11:17I don't like painting.
11:18He's a fabulous painter.
11:19You know, Quentin is working at the hotel.
11:22He's got his fishing charter business he's working on, his boat rental business.
11:26He's there.
11:27He's helping with maintenance, construction.
11:28It's really interesting to see him in that different role.
11:31What will this look like in 10 years?
11:33You know, will he still be involved?
11:35Will he be running it?
11:36I don't know.
11:37I don't know.
11:38It's nice to be able to spend time with him while he's adulting.
11:43I like painting with a mini roller, actually.
11:46You did the whole cottage as one of those, didn't you?
11:4810, 16-hour days to finish that.
11:51Oh my God, 10, 16-hour days?
11:52Yep.
11:53What's it like?
11:54Can you tell me what it's like to work a 16-hour day for 10 days in a row?
11:57No, that was fine.
11:58It was the falling off the ladder a few times, it wasn't.
12:00The time that we have with him now when he's willing to grab a paintbrush and do some painting with us,
12:06I think we're going to grab hold of that and hold onto it as long as we can,
12:10because we don't know how long he's going to be around.
12:16I think it's going to look all right.
12:18You like him?
12:19Yeah, I do like it.
12:24You guys sit at each window, I'll sit in the middle, because those are the best seats, okay?
12:28Okay.
12:29Montage Key is a high-end residential and hospitality development that is led by a good friend and mentor of ours, Dave Kassoi.
12:37This is the island.
12:38Oh, that's a beautiful little beach.
12:41What you're developing here is a different, we're at a different level.
12:45Dave has quite a few different projects and marinas, hotels, developments, you name it, in the Bahamas.
12:53So Dave's been there, he's made the mistakes, he's figured out the right way to do it.
12:58So we're going to try and absorb as much information as we can and get some ideas on how they've built, what they've built,
13:05some of the infrastructure behind the island, and just the logistics as well.
13:10There's two opportunities I think we've got on Andros.
13:13We've got the existing hotel, and the hotel on the back side of the island, Tiama, is available for sale.
13:20And our goal is to connect the two.
13:23On the 600 acres, they're asking 19.5.
13:26Yeah, but you could also work it where you take it down in segments, 50 acres at a time.
13:31Yeah.
13:32Depending on how many lots you have, you can say, okay, I'm charging you 200,000 more for the house.
13:37Right.
13:38We had nothing here.
13:40We had to sell a dream.
13:41You know, you have to come over and see it, taste it, feel it.
13:45And that's what I always say, you know, it's the taste test.
13:47Yeah.
13:48Can this be successful?
13:50Montage Key is about a $400 million development, hotel, villa, lifestyle center, a marina.
13:59This would be what you would rent, or even a suite's going to be like this, but upgraded more.
14:04I'm not leaving.
14:06Dave, maybe we should just sell the hotel to you and then we'll buy a place over here.
14:09Yeah.
14:10This is, uh...
14:13Breathtaking.
14:14It's okay, Dave.
14:15It's okay.
14:16It's okay.
14:17I don't mind it.
14:19I think Sarah and I in our minds have always thought, let's just raise the capital, buy all this land, service it, you know, start selling lots, start selling the development itself.
14:31Um, but Dave's been there and done this so many times, he's got different suggestions.
14:37Wrap the landowner into the deal, buy smaller chunks, start small.
14:40Start small.
14:41So that's really, that's food for thought.
14:44I'm a big one on the story and the vision.
14:47That's what people need to hear and understand.
14:49They want to see what you're going to do.
14:50How we're growing and what we're going to do.
14:51You've got to get a conceptual plan.
14:52Yeah.
14:53You have to sell a story.
14:54It's like a book with nothing filling the pages.
14:57Yeah.
14:58Nobody's going to read it.
15:00Dave's very open and honest about all of the work that he's done.
15:04And he does make us feel like anything is possible.
15:07And we know he'll laugh and say, I told you so, if something doesn't work that he warned us, you know, against.
15:12Very, very true.
15:13So that's, that's good too.
15:14You can't make it boring for people.
15:17You have to change things all the time.
15:19They want to have tours, fishing.
15:22They want to see ecotourism.
15:24They may want to go where Andros is excellent with fly fishing.
15:27Yeah.
15:28Yeah.
15:29You got to say, okay, I'm all in.
15:30Yeah.
15:31Or I'm not in.
15:32Right.
15:33You're a mom, pa.
15:34Yeah.
15:35Yeah, which we don't want to be.
15:36It's the wrong way, but maybe it's time to grow up.
15:38Yeah.
15:39It's like either or get off the pot.
15:40Yeah.
15:41We say that all the time.
15:42The feedback from Dave was, if you're going to do it, do it.
15:46If you're not, move on.
15:48For him to say it just so cut and dry, I think we have to, we have to listen to that.
16:06Whew.
16:07That was a whirlwind.
16:08That was a lot.
16:09Just talking to Dave, we may be undervaluing what we already have here.
16:13We seriously have to look at the real expenses of expanding here and maybe not shortchange ourselves.
16:21On what we've created thus far.
16:22On what's here already.
16:23Yeah.
16:24Yeah.
16:25The costs associated with developing Bahamas in general are very high.
16:29We've seen that even just in maintenance here.
16:31Yeah.
16:32But he did make some really good points about how we can look at land acquisition here.
16:37Land acquisition was a big one.
16:38And what makes sense.
16:39One important thing I did learn from Dave is that they don't go and buy a big swath of land.
16:44No.
16:45They'll take the land owner, wrap them into the deal and say, look, you hold that so we don't have the interest payments.
16:50Yeah.
16:51And you'll get.
16:52X number.
16:53A bump.
16:54As we sell the properties to develop, which makes a lot of sense.
16:57Yeah.
16:58But we're also looking at land that's very different, right?
17:00Like Montage, because it's the island, it's basically all waterfront properties.
17:05Yeah.
17:06We're looking at land that will be part residential, part hospitality, but a lot of farmland.
17:11I still remember my first job over $100,000.
17:15You know, I said, oh, I've never done a job this big.
17:17And I remember the owner just looked at me and said, Brian, it's just another zero.
17:21We just keep adding zeros.
17:22This is a huge jump for both of us.
17:26We're swimming in a very different pond.
17:28Yeah.
17:29We put so much into here, we have to make sure we don't end up with just one big zero.
17:33You never think about the bad.
17:35Just think about the good.
17:36You're right.
17:37You never do.
17:38Everything will be fine.
17:40I'm an optimist.
17:41There's something very special about South Andros.
17:46We would love to see it developed in a way that respects the nature.
18:04That respects the culture, that respects the history, that's sustainable, that is regenerative.
18:11We know what we want to do, and we know where we want to end up.
18:14Now we just have to figure out how to get there.
18:17We're heading over to Eleuthera, where the Island School is.
18:29That's got to be Jack.
18:30Hey, guys.
18:31Welcome to the Island School.
18:33The Island School was originally set up as a 100-day school program for high school students.
18:39The real focus is on sustainability, and there's a lot we can learn for the model they've put into place.
18:46We're a small resort on Andros, but we're also one of the largest employers.
18:49So we're looking to acquire more land, do some expansion, but keep it farm-to-table.
18:54Yeah, low density, farm-to-table, and truly regenerative.
18:57We're looking into regenerative travel.
18:59Brian and I feel that it's important to teach people, teach guests, teach our family that they need to leave this part of the world better than it is right now.
19:10Regenerative travel is much more than a recycling bin.
19:14It's about involving them in the entire process, from food cultivation to alternative power sources.
19:20It's about trying to repair some of the damage that has been done.
19:25What's this? This seems like a recycled...
19:27These are all recycled tires.
19:29Is this manufactured locally, or is it...
19:31Made local, yeah.
19:32No way.
19:33These tires will come from dumps that are on the island, landfills, and then they'll be recycled and created.
19:40This is our Cape Luther Institute, so all of our research projects happen here.
19:44You've got hydroponics here?
19:45Yeah.
19:46This is actually, it's an aquaponics system, so they're really a unique thing.
19:49These are all floating beds, so they're just beds of water.
19:52We've got basil, we've got lettuce, cilantro, we've got tomatoes.
19:55That's wild.
19:56And this can be a commercial scale, this can be even a one-bed scale, too.
20:00Yeah.
20:01So it can be any size.
20:02So simple to scale, but let's see.
20:03Yeah.
20:04Every lunch, every dinner has a full salad bar, and then all of that comes right from aquaponics every day.
20:08And then if you guys want to see, we've got our tilapia tanks up top.
20:12We actually do a fish harvest and a fish fry every two months or so.
20:15Fish fry.
20:16Yeah.
20:17That's a really unique way to also have kind of a closed system loop.
20:21They're in the tanks here.
20:22The fish nutrients go to the plants.
20:24Water then goes right back to the fish.
20:26That's very cool.
20:27So many tanks up here.
20:28Yeah.
20:29It's incredible.
20:30What a cool facility.
20:31Incredible setup.
20:32Growing those tilapia in the tanks, you know, they're feeding almost 200 people every day with all of the greens that they produce there.
20:39But what an incredible idea.
20:40And I think that's something that we may be able to take back to Andros and Institute to feed guests and staff and people on the island in a very concentrated area.
20:51I was pretty inspired by that.
20:53This is our bow seat monument.
20:55Okay.
20:56And it was just recently installed to celebrate 25 years of the island school.
21:00So this was done locally here in the Bahamas?
21:02This was done locally by a local artist based in Nassau.
21:05His name is Antonius Roberts.
21:07And it's really a space to symbolize resiliency, which is a huge part of the student experience.
21:12With where we are now and where we hope to be, Brian and I both understand this feeling of sort of flying by the seat of our pants and figuring out together as we go.
21:21You know, is it overwhelming?
21:23Yeah, for sure at times.
21:24And it's exhausting, but you have to work harder than everybody else out there.
21:29You have to become tough skinned and you have to want it more than anyone else.
21:41All right.
21:42Everybody ready?
21:45All right.
21:46Gear's coming up.
21:54We're heading up to North Andros today to visit a farm called Chick Charney.
21:58Chick Charney is one of the local farms that we get a lot of our produce for the restaurant from.
22:03For Brian and I, it was trying to limit the amount of things that are imported and instead see what we can have locally.
22:10And we're looking to understand sort of the infrastructure they've set up.
22:14I'm a third generation farmer.
22:16And so my family has been in this location for over 52 years.
22:21Oh wow.
22:22You'll get to meet my grandfather today, 81 years old.
22:24So the vision started with him right around 1973.
22:27There is actually a large farming community, land that was originally designated by the government to different Bahamian families to run and operate.
22:37Wow.
22:40This is amazing.
22:41Thousands of mangoes.
22:42Yeah.
22:43Incredible.
22:44Yeah.
22:45So I wanted to show you guys.
22:46I don't know if you have this one, but this one I grew up with called Mommy.
22:50So there's tons here and they're all ripe and ready.
22:52How you know that they're ripe and ready, the skin has this brown color on the outside and they're kind of soft to touch.
22:57It's easier if you're using a knife, but we're outside and we don't have one, but you can just peel the skin back.
23:03So this is a fruit exposed.
23:05It smells so good.
23:07Mmm.
23:08So, but there's a trick here.
23:09You have to use the outside of the skin and you have to rub, rub, rub.
23:14Who wants to bite into it?
23:15I'll bite into it.
23:16There you go.
23:18That's the most amazing fruit you would ever taste.
23:23Yes, just bite into it.
23:24It is a hard, because it tastes like a mammy.
23:27It doesn't taste like anything else.
23:29It's a mammy.
23:30Oh, I like that.
23:31There you go for your second bite.
23:33I'm taking this one home.
23:34Oh, there's the pit.
23:36Wow.
23:37That is just like a peach.
23:39We're at the end of season now.
23:40The season usually runs December through May of every year.
23:44At the restaurant, we go through your whole seasonal journey with you.
23:49Yes.
23:50So we have lots of fresh kale still growing.
23:53Just try a piece of them.
23:55Get your own kale.
23:56It's really so fresh.
23:59You can make the most amazing kale salad.
24:01We have developed a menu in the restaurant that speaks to the seasons on the island.
24:09The dinner menu in particular, it changes every single night.
24:14It is what we can get locally, whether it be through the local fishermen or through places
24:20like Chick Charney that have fresh produce.
24:23And so we also have strawberries.
24:24You know that we're the only farm that grows local strawberries on a large scale here.
24:28If you look at the black irrigation hose, that's really what gets the water to the plant.
24:33Yeah.
24:34Oh, so you've got this.
24:35Is that like a drip hose?
24:36It is a drip hose.
24:37Yes.
24:38So we use a drip irrigation system here.
24:39So look at the size of these fennel.
24:41Oh my God.
24:42Do you guys like fennel?
24:43I love fennel.
24:44I do.
24:45I like fennel.
24:46Our chefs love fennel as well.
24:47As a matter of fact, we reach out to our chefs.
24:48It's very important for us.
24:49They help to stir us.
24:50Yeah.
24:51That's what we should be growing.
24:52What's grandpa picking down there?
24:55So grandpa's picking beets.
24:56Beets.
24:57Oh, you got beets?
24:58Look at that handful of beets.
24:59I love beets.
25:00We don't want to take all of them.
25:01Oh, yeah.
25:02Yeah, yeah.
25:03He just thought I'd give you a lot of food.
25:04He just put in the work there.
25:05He did all the work.
25:06This is an incredible place here.
25:07It's quite the legacy that you've created
25:10and that you're carrying on.
25:11Yes.
25:12Everybody's got to eat.
25:13That's right.
25:14You're right.
25:15That's it.
25:16Everybody's got to eat.
25:17It's just so clean, which is incredible.
25:19Everything they grow is non-GMO.
25:22It's completely organic.
25:23It's on land that has never been commercial
25:28or commercially farmed.
25:30I think it's really important for our guests
25:32and everybody to see where their food comes from.
25:34When you can get back to this and put it into meals
25:36and, you know, have what we have here on the island.
25:39We're blessed.
25:40We're very blessed.
25:41Yes, we are.
25:42Should we beat it?
25:44How long have you been waiting to use that joke?
25:47Just since you gave me the beets.
25:51I think after looking at the island school,
25:53visiting Chick Charney Farms, you know,
25:55it's giving us ideas on how to grow and generate food
25:59on South Andrews.
26:00There's no reason that we can't be our own bread basket.
26:05We've got the land.
26:06We've got the people.
26:07We've got the resources.
26:08I think we just have to figure out where that is
26:11and what it is and how it all comes together.
26:14That's the goal for everything,
26:15to be able to do it in-house from start to finish.
26:18Q-ball.
26:28Hello, hello.
26:29I've learned a bit of everything from my parents.
26:33A lot about working hard, showing up on time,
26:35doing my job.
26:36Looks good.
26:37You guys going to pop the railing on,
26:38give this a clean up, finish up the soffit and fascia?
26:40Yep.
26:41But it definitely is hard at times.
26:43My dad's always on me,
26:44making sure everything's perfect all the time.
26:46Come for a walk with your old man.
26:48Quinton's been doing really well working at the hotel,
26:51but it's definitely, it's a hard situation
26:54to navigate as a parent.
26:55I think you hold your kids to a higher standard
26:58than an employee,
26:59and you want them to be the best that they can be.
27:01You want them to be proactive.
27:02You want them to be better than you were.
27:05But communicating that is difficult.
27:09We want to bring guests down here for good guest experience,
27:12have a place to pop the boat in.
27:14You have to realize that nobody's coming to help you,
27:16and you have to do it.
27:17That's probably going to be the case.
27:18As annoying as your old man can be,
27:20I want you to start being as annoying as me
27:22when you come down and be like,
27:23oh, I see that, I see that, let's do that, let's do that.
27:25When I was your age, I had just finished university.
27:28I had an air freight brokerage company.
27:32Right before that, I was working nights after school
27:35loading cargo planes until 2 in the morning,
27:38and then I go home, and then I get up,
27:39and then in the summers, I was at the cottage.
27:41I had the Moon River Handymen.
27:43When I went full steam ahead on construction,
27:47there were early days.
27:49I was gone at 5 o'clock in the morning.
27:51I was home at midnight, or after midnight some days.
27:53You've got to be the guy picking up the garbage.
27:55You have to do a little bit of everything and understand it.
27:57Yep, I will.
27:59Yeah?
28:00I do, and I will.
28:01Okay.
28:02You don't find me annoying sometimes?
28:03Oh, all the time.
28:04I'm not.
28:05I'm kidding.
28:07I was just looking at a picture of you yesterday,
28:09standing beside me, wearing a little plastic tool belt.
28:12In fact, let's see if I got it here.
28:15Look, that was one of the first times I taught you to drive the boat.
28:19There it is.
28:20There's you with your tool belt on.
28:21Yep.
28:22Look how cute that is.
28:23Look how young you look.
28:25I certainly would not want working together to affect our relationship as father and son.
28:32But I'm also not ready for him to just take off and go somewhere else right now.
28:38He's got a great work ethic.
28:40And I have to remember that.
28:42I have to take a deep breath every now and then.
28:44Because I realize he's 20 and he also, on a beautiful day like today,
28:47he just wants to get in the boat and go fishing.
28:49You're still not taller than me though.
28:50No, I'm skinnier though.
28:52You want to go for a swim?
28:54I want to go fishing.
28:55You want to go for a swim?
28:56I want to go fishing.
28:57You want to go fishing?
28:58We fish when the work day is done.
29:01It's almost done.
29:02Yeah, it's almost done.
29:03I just want them to get out of life what they put into it.
29:07And the truth is, the more you put in, the more you get out.
29:10Those are the lessons I want them to learn.
29:12Still a bottle there and two pieces of wood.
29:18It's a thankless job, Q.
29:20Oh, this is the perfect time of night.
29:35It is.
29:37The exhale time of day.
29:40Look at that.
29:41It looks polished up.
29:43It does.
29:44The rusty barge looks a little elevated, shall we say.
29:51But she's still a little rusty.
29:54We haven't completely rebuilt the rusty barge.
29:57This is, it is what it is.
29:58It's an island, rum shack, you know, party place.
30:01What we've done is completed that deck,
30:03put the door in to give people access to the deck.
30:05We're not here to take hold.
30:06You know, we're here to clean things up a little bit.
30:09And then, you know, allow the local operators
30:11and the local government and the community
30:13to decide, you know, how they're going to do things,
30:15what they want to do.
30:16And we'll kind of step back at that point.
30:18And when they're ready to go,
30:20we'll send the guests down there to party.
30:22The rusty barge bar and grill.
30:24Many memories have been had here.
30:26I think it still looks fun island-y.
30:28And the reality is, this is all about the deck.
30:30Like, we have expanded all of the outdoor dining area.
30:34It's a place for people to gather.
30:36Ultimately, it's not about if it's perfect.
30:39It's about giving the neighborhood somewhere to get together,
30:44talk, enjoy themselves.
30:45This was actually a lot of fun.
30:47I don't know, these community projects,
30:48because they're not as stressful.
30:50They're sort of fun to do.
30:53And it's just a little give back to Andros.
30:55Our guests can go down there, you know,
30:57have a couple of drinks, enjoy a sunset.
31:00Adding amenities to the hotel and experiences for guests
31:03and helping the local community.
31:05These are all things that are part of a bigger picture.
31:08And we're one step closer to where we want to be.
31:10Now we just need some furniture,
31:12some people, maybe a band over here.
31:14That's the easy part.
31:15Couple of drinks on the railing.
31:17It's got the island vibe.
31:27That was a whirlwind.
31:28Good kind of whirlwind, though.
31:30We've talked to so many people, asked so many questions.
31:33I think it just blew my mind.
31:35Listening to all the feedback,
31:36everybody has a little bit of a different recipe.
31:39Sean's development,
31:40essentially building this big, beautiful home.
31:43There are six or seven bedrooms
31:45that each have their own bathroom.
31:47Setting up these en-suites.
31:48For me, when I looked at the residential,
31:50beautiful homes.
31:52But I kept saying in my mind, I'm like,
31:54does that work where we're going to do this?
31:56Does that work on Andros?
31:58Is that what we see here?
32:00And to me, it's not.
32:01Then you've got Adam Stewart with, I mean,
32:04an iconic brand of sandals and beaches.
32:07Yeah.
32:08It's such a monstrous machine that it's, you know,
32:10adjust, copy, paste on a larger scale.
32:13And completely honed in on the hospitality side of it.
32:16They're looking at it from the guest experience more.
32:19100%.
32:20I was interested to learn that Adam said the multi-family,
32:24multi-kid, you know, house type, villa style
32:29with the pool and the service go first.
32:32Yes.
32:33All of the amenities.
32:34Yeah.
32:35All the kids, the families, the activities.
32:37Mm-hmm.
32:38That's a big component that we're missing here.
32:40We're honed in on a very specific market.
32:43Then you've got Dave Casoy with Sterling.
32:46Yep.
32:47Very finance focused.
32:49You know, don't buy the big parcel, buy a small parcel.
32:52Continue to grow it profitably.
32:54I think at this level, you don't take as much of a risk.
32:58Mm-hmm.
32:59I think the program we're trying to put together
33:01kind of encompassed all three.
33:04I don't think we have seen the agricultural component
33:08that you and I are looking for,
33:10how we want to create more regenerative travel, right?
33:13Opportunities here for farmland.
33:15All those smaller things that I think really do create the brand
33:19and what the essence is for Andra.
33:21So that doesn't exist yet.
33:23We found three incredible ingredients.
33:25Yes.
33:26But there's still a few we're missing.
33:27Yes.
33:28We just need the recipe.
33:29Well, we're the chefs.
33:30We're not going to use a recipe.
33:32We're just going to win.
33:34You know, for us, Cerule Amar is really the anchor
33:47of anything else we do on the island.
33:48We have incredible staff.
33:49We have great guests that come down, you know, repeated guests,
33:53great infrastructure, great operations.
33:55That will remain the cornerstone of any other amenity
33:59or any other property that we add on.
34:04What we're missing is that family-friendly lee side beach,
34:08you know, kids screaming, running, paddle boarding.
34:11We need to go around the backside of the island
34:14and really take a look at Tiamu.
34:22Tiamu is a very small resort on the south bite of our island.
34:27This is ideal for kids, family, everything just being calm and safe.
34:31That's a piece of the business that, you know,
34:33would be really beneficial to add to Cerule Amar.
34:36You know, you've got your sunset.
34:39You've got your lee side protected waters,
34:41shallow waters for water sports, floating dockage.
34:45The proximity to Cerule Amar is something we've considered as well.
34:48The fact that it is directly two miles west of our property,
34:52our staff can work at both properties.
34:54We can now offer two restaurants for our guests.
34:57We've had a number of conversations with the owner of Tiamu.
35:01He's given us permission to go over and take a look around
35:04and see what is required over there.
35:06There's still a lot of work that needs to go into this, though.
35:09There's a lot of work to do over here.
35:11Here, do you want to go check out the villa?
35:13Yeah.
35:19Decks are showing their age a little bit, eh?
35:21They need some TLC.
35:22Can you think about how much work goes into just maintaining our furniture,
35:25outdoor stuff, and then they have pools for some of them?
35:28Well, the pool's not even full.
35:30I think with our experience, we can now look at it from a different perspective
35:34of what it would cost financially to get these areas up and operational
35:39to the level that we would want for our guests.
35:43I like that roof.
35:44The plastic little outdoor patios.
35:51Yeah, I need some paint.
35:52There's going to be a lot of lizards in here.
35:55I don't see any.
35:57Oh wait, there's one.
35:58That's neat.
36:00So where's the bathroom?
36:02Uh, I think around the back.
36:04It's a moody hallway.
36:08It is.
36:09Imagine this at night.
36:12This is kind of outdoor.
36:14It's nice.
36:15I mean, it's a nice setup.
36:16There's some bugs in here.
36:17And I think here, if the barefoot luxury is what you're going for,
36:22I mean, you're barefoot.
36:23You got your luxury?
36:24I got the barefoot, Tim.
36:25You got the barefoot?
36:26Yep.
36:27Toilet shower in there.
36:29Yeah.
36:31It's just so different, right?
36:33It is different.
36:34Yeah, very glamping-style cabins, rough floors, the plumbing,
36:40the electrical need updates.
36:42I mean, there's millions of dollars worth of upgrades
36:45and repairs to do here.
36:46Where Tiamo is situated on the island is water access only,
36:50but it's also very shallow water.
36:52Everything would have to be offloaded into a smaller boat
36:55and then boated over to the Tiamo docks,
36:58and then again unloaded and carried up onto property.
37:01This is another logistical challenge.
37:06Yeah, it would be a pretty sick sunset.
37:08It's very peaceful.
37:10Standing on the beach and looking out at the afternoon sun,
37:13it's a beautiful property, it's a beautiful spot.
37:16Would it be a great addition?
37:19Certainly, at the right price.
37:22What still is a concern for me is we have said from day one
37:25that this is family-friendly.
37:27Yes, the beach is, but these cabins are family-friendly.
37:31Yeah.
37:32They're one bed.
37:33That's the issue.
37:34It's a bit rough and tumble, and this is not a brand-new villa.
37:38No.
37:39There's way too much work to do here for eight million.
37:41That's my fear.
37:43There is a big gap right now between what works for us
37:47and what is wanted.
37:50The number we need to get to is in the six-ish, five and a half.
37:57We have to do some serious math.
37:59I'm in agreement.
38:00If the math doesn't math, it doesn't work.
38:02But I want it to work, so let's figure out how to make the math.
38:05Yeah, we'll have to see.
38:07Are we going to connect those dots?
38:10I don't know.
38:32How are you, sir?
38:34How are you?
38:36Driggs Hill is the settlement at the north end
38:39of the island of South Andros.
38:41How you doing, man?
38:42Good to see you.
38:43We are officially starting our fun day.
38:47Driggs Hill Community Family Fun Day is going the way.
38:52Thank you, everybody.
38:55So Talia is the...
38:57The councillor, elected local government councillor
39:00for Driggs Hill, South Andros.
39:02We've seen more movement since you were elected.
39:04Oh, that's so nice.
39:05And more good things happening than we've seen the thing at 7th.
39:07This is just the beginning.
39:09We want to make this our community centre.
39:11We want to open this up to the community, you know,
39:14offer conveniences to the community where we can have meetings
39:17and gatherings and so forth.
39:19We also want to put a children's playground.
39:22Our community doesn't have a children's playground.
39:24I love it.
39:25So we want to have a children's playground with swings and slides
39:28and, you know, a sand pit.
39:30And then we also want to put a basketball court.
39:32You're going to need someone to build that.
39:34We're going to need somebody to build that.
39:35I know a guy.
39:36You know a guy?
39:37Oh, I got the goggles.
39:41Here.
39:42I think at this point now, especially in the last year,
39:45that we've sort of been, we've ingratiated into the community
39:48as a whole.
39:50Oh, good arm.
39:52I think we've got some footballers here.
39:55Oh!
39:56Oh, Lawrence.
39:58Right in the face.
40:10One of the things that drew us at the beginning was you get to
40:13experience, you know, the real raw culture of the Bahamas.
40:23The umbrella parade was new to me, actually.
40:26This was the first time I participated in an umbrella parade.
40:31Maybe it's something I'll bring back home to Canada.
40:34But the kids are having a good time.
40:36For me, it's the mix of generations that I love to see.
40:43Getting down there, just throwing the ball around with the kids
40:45and dancing around the maypole and, you know, just doing those
40:49kinds of things, I think just reiterates that we don't want to
40:54come in and pave paradise.
40:57Gotta go over, you gotta go under.
40:59And over.
41:00No?
41:01No, no, no.
41:02Go back, go back, go back, go back.
41:04I don't know how we go back now.
41:06It's a very fine line between making progress and keeping
41:09things the same.
41:10We certainly don't want to change the flavor.
41:12And we're hoping that we'll have the support of the community
41:15and we can grow something incredible together.
41:25It's been a busy few months.
41:28Between our plans for Cerula Mar, Pines and Palms.
41:32And the cottage.
41:33It's exhausting.
41:36For Pines and Palms, I think we all did want to think optimistically
41:41that this would be a relatively smooth renovation, but...
41:46This is not a remodel.
41:48No.
41:49That's like actively wet.
41:50We can't leave this like this.
41:52Like that is just termite infested.
41:54There were certain aspects of this job that were probably a little more stressful
42:01than others.
42:02It was rusting out.
42:03It's worse.
42:04The things that kept coming up structurally.
42:06Weather issues.
42:07But I think we did it.
42:09My gosh!
42:11Wow.
42:15We did it!
42:16I don't know how, but it happened.
42:19The family cottage for me, it's pretty nostalgic.
42:23This is where we had our pop-up trailer.
42:26Vintage.
42:27That's a lot of memories to just ignore and let them kind of rot into the landscape.
42:35Oh, hello!
42:40To finally get mom and dad back up here to enjoy it, I think is really special.
42:44It's perfect.
42:48There's lots of room here for a brand new island community.
42:52The idea and concept of what 600 acres could look like.
42:56It incorporates farming and residential and more hospitality.
43:00Visiting Tiamo, understanding the offerings at Victoria Key.
43:05That trifecta of, you know, the adult space, the family space, the elite space.
43:10We may not even see it come to fruition in our lifetime.
43:14What's next?
43:15This massive move forward into a huge development that could be a legacy project for all of us.
43:22Lots to think about.
43:23Opportunity everywhere you look.
43:25And we have to figure out where we fit in all of this.
43:28Like, are we coming back and living on the island?
43:32We might have to.
43:33A lot of things have to come together to make this work.
43:35But we made this work, and we didn't know an ounce of what we were doing.
43:40And now it's time to make something else happen.
43:42Do it again?
43:43They say lightning rarely strikes twice in the same place.
43:48Maybe we'll get it by lightning.
43:54How do you know it's time?
43:55It's like luck, you know?
43:56You know it, you know it.
43:57Looking around the island, relying on feedback.
44:00I think you're a little crazy.
44:01It's like either or get off the pot.
44:03We want a legacy project.
44:05It's time to do a little more.
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