- 4 hours ago
Building Baeumler - Season 1 Episode 10 -
Opportunity Everywhere
Opportunity Everywhere
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😹
FunTranscript
00:00Reborn.
00:00The job is done.
00:02The high fives have happened.
00:03Time to break ground somewhere else.
00:05What's next?
00:06What do people want us to do?
00:08Farming.
00:08Serious attraction.
00:10Fishing, too.
00:10We do have a lot of inquiries about younger kids.
00:13Younger kids.
00:15There is so much land available on this island.
00:17There might be room for the perfect trifecta here.
00:21Couples at Cerula Mar, the younger families
00:24with the younger kids.
00:25On the back side, Tiamo.
00:27And you know, something a little more elevated,
00:29the exclusive private reserve on Victoria Key.
00:32There's still a lot that needs to go into this.
00:34But it's going to be.
00:35Pile it on.
00:36Epic.
00:54Look at the stems on these things.
00:55I know.
00:56They're huge.
00:57You can eat those.
00:59Take a bite.
00:59Ew.
01:00Now that Pines and Palms is wrapped up, a little bit of opportunity
01:04to sort of reconnect and figure out what is next.
01:07It's nice to have almost all of us back in one place.
01:11Blending that family time and business time.
01:13But it feels great to be here with most of the kids,
01:17all but Charlotte.
01:18Our parents are super busy.
01:19So today's mission is scout out the area.
01:22Oh, yeah.
01:23Oh, yeah.
01:23And go swimming.
01:24Link and Joe spent, you know, a good part of their formative years
01:27living in South Andros.
01:30Send it.
01:34It's like they never left.
01:35So they're safe.
01:36They're comfortable.
01:37They're enjoying, as they should be, their time as children.
01:41Do I want to refocus my attention and give the Bahamas all that I have to offer?
01:52Definitely.
01:54I've asked Q to hop into the pond today to see if he can clean it out.
02:00There's just a little bit of overgrowth.
02:02And I may not be the most skilled, and I may not know how to use every tool,
02:06but I will always be a plus one.
02:09I will jump in and give anything a try.
02:11All right.
02:13Oh, my God.
02:13You just dropped, like, three feet.
02:15You'll be fine.
02:17Oh, it stinks like rotten egg.
02:19Don't fall over.
02:20I'm shorter than you.
02:22There's so much sediment that you step, and your foot just sinks.
02:27Woo!
02:28Right down into the sled.
02:29Whoa.
02:30Whoa.
02:31You can go swimming.
02:32Whoa.
02:33Yes.
02:34Whoa.
02:35Oh.
02:36Oh.
02:37Oh.
02:38Oh, my God.
02:40That's a good whiff.
02:42Oh, it just went down my shirt.
02:44Gross.
02:46Does it look like a difference?
02:48It will in, like, 12 hours.
02:50Sometimes it's about all the crap and sludge and gross things that you have to go through
02:56to get to the beautiful finish line.
02:58The irony is not lost.
02:59Are we still in the weeds at Cerule Amar?
03:02Yes.
03:03This is a whole nother level of love for this hotel.
03:07Right here.
03:08Where the rusty barge sits, it's right on the oceanfront looking straight at the most beautiful sunset.
03:20It's kind of a night spot.
03:22You 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.
03:32So it's a gathering spot on the island.
03:35We'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.
03:42I got a couple of buddies on the island, Dean, Cooper and Paul.
03:48The 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.
03:55Paul, you're old.
03:56Do you know how these things actually work?
03:57How's it going, boys?
03:59You're old?
04:00What does that matter?
04:01Mom, Dad, stop fighting.
04:03Oh, sorry.
04:04I feel like I got the better deal today.
04:07I'm getting rid of some old boats, digging out the boat ramp so it's usable and accessible.
04:12And 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.
04:22Like, I'm sweating from just moving all that sand.
04:26So I imagine they're sweaty and tired.
04:33Is that the whole bit?
04:34That's the whole bit.
04:36She didn't get through, eh?
04:37See how long this is?
04:39Oh, it's not even close.
04:40Not even close.
04:41I think we should bury that saw outside as far as we can and then that'll be that for today.
04:48By the sounds of it, putting this door in the side of the barge is going to be a little more work than we anticipated.
04:53So they've got to get some more tools, more materials.
04:56The guys might be making fun of me that, you know, I'm just in the machine and they're working hard on the door, but it looks like they've wrapped up for the day and I still probably have a couple hours to go before I'm finished.
05:05I just love all nuts.
05:22Good nuts.
05:23Me too.
05:24Me too.
05:25Today, Denise and I are going to make some granola.
05:27This is something we make homemade on property.
05:30We try and make as much as we can from scratch.
05:38So how do you know when it's done?
05:39Once you see that it's glossy, you know we're good.
05:41And now do you roast it again?
05:42Yep.
05:43A quick bake and then we're done.
05:44Off to bake it we go.
05:45Homemade granola, to 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 Cerule Lamar.
05:56Once we get these all filled, we can leave them with guest services and on checkout.
06:01I try and take some little ideas to create an exceptional guest experience.
06:06This one's for me.
06:07You have to taste test your own product.
06:10Of course.
06:11You have to sample.
06:12Mmm.
06:13Mmm.
06:14Of course.
06:17We're good.
06:26The plan at the Rusty Barge is to create a rough opening for the new sliding door.
06:31We expected this wall to be made of hollow concrete blocks, which means we could just cut two lines, knock them out.
06:37No problem.
06:38Easy peasy.
06:42It's not softball.
06:44But this is like solid rock and concrete.
06:54There you go.
06:56Hit it.
06:57It's the tax man.
06:59All right.
07:00Yeah!
07:01Ha!
07:02In classic Andra style, a very simple, small job turns into a monumental effort.
07:11This is going to require a little bit of grunt.
07:17I haven't been on a sledgehammer for a while.
07:20Back in the day, I'd swing the sledgehammer all day, no problem.
07:23Tomorrow, probably going to need help to eat breakfast.
07:27Oh, Sarah would be proud, buddy.
07:29I feel like it's a team sport.
07:30Okay.
07:31I'm in.
07:32Hey, we're gonna be like a little bit.
07:33We're gonna be like ailde.
07:34I'm in.
07:35I feel like.
07:36I love you.
07:37I'm in.
07:38It's coming up on my head.
07:42It's coming up on my head.
07:43He was helping the ramp.
07:46It gets shallower the farther back we go.
07:50We just dug out the boat ramp,
07:52and the largest boat on the island shows up to launch.
07:56It's super low tide.
07:58There's a lot of factors working against us here.
08:01We didn't dig out the ramp enough.
08:06Ready?
08:13It's crazy.
08:15Go.
08:18Nothing is easy.
08:20The boat does not want to launch.
08:23Where's the guy with the thing?
08:24Now we're trying ropes and chains,
08:27wrapped around a bollard, tied to the truck.
08:32Here we go.
08:40None of this is working.
08:43We're throwing all kinds of ideas at launching this boat.
08:53I have one last idea to get it off the trailer.
08:56If I go ahead four feet, and he's ready on the throttle,
08:59I'll come back and, like, slam the brakes on.
09:02Okay, ready?
09:03Three, two, one.
09:14Woo-hoo!
09:18Today I realized I probably need to spend another day
09:21digging a little more for those larger boats.
09:25Oh, great success!
09:29That was easy.
09:30We gotta go in.
09:31Yeah, go up first.
09:32Yeah, get the top in first.
09:33Get the top in.
09:34There we go.
09:35It's in.
09:36We have some good memories at the barge.
09:37We do.
09:38A huge part of our time on the island was off property.
09:40And likewise for our guests, we want them to experience the local community and really feel like they're part of something beyond just the four points at the hotel property.
09:50We want to keep the patina, we want to keep that, you know, off-the-beaten-path local flair.
10:11A little bit of a fresh coat of paint, I think, will make a big difference.
10:15I chose a mellow coral for the new color so that it still feels tropical and fun.
10:24I just want to see because we have pink on here right now.
10:28Pink on pink.
10:30You know what color it kind of reminds me of?
10:33Huh?
10:34It's like conch shell.
10:36Maybe it's just because my sunglasses are on, on the pink.
10:39Look, that's what it reminds me.
10:40It's conch.
10:41Okay.
10:42It's conch pink.
10:43Then it's perfect.
10:45We'll rename mellow coral to conch coral.
10:51I mean, it's not bad.
10:52It's fresh, whatever color it is.
10:54And now we're getting some paint on the walls on the outside and I'm starting to feel the music, you know?
10:59I'm starting to...
11:00You're starting to remember?
11:01Starting to make a jam, yeah.
11:03Actually, Q, you might have a future in the painting trade.
11:07No, thank you.
11:08Why you're so good at it?
11:09What?
11:10Grandpa used to paint?
11:11I don't like painting.
11:12He's a fabulous painter.
11:13You know, Quentin is working at the hotel.
11:16He's got his fishing charter business he's working on, his boat rental business.
11:20He's there.
11:21He's helping with maintenance, construction.
11:23It's really interesting to see him in that different role.
11:25What will this look like in 10 years?
11:27You know, will he still be involved?
11:29Will he be running it?
11:30I don't know.
11:31I don't know.
11:32It's nice to be able to spend time with him while he's adulting.
11:37I like painting with a mini roller, actually.
11:40You did the whole cottage as one of those, didn't you?
11:4210 16-hour days to finish that.
11:45Oh my God, 10 16-hour days?
11:47Yep.
11:48What's it like?
11:49Can you tell me what it's like to work a 16-hour day for 10 days in a row?
11:51No, that was fine.
11:52It was the falling off the ladder a few times, it wasn't.
11:54The time that we have with him now when he's willing to grab a paintbrush
11:58and do some painting with us, I think we're going to grab hold of that
12:02and hold onto it as long as we can because we don't know how long he's going to be around.
12:11I think it's going to look all right.
12:12You like it?
12:13Yeah, I do like it.
12:18You guys sit at each window.
12:20I'll sit in the middle because those are the best seats, okay?
12:22Okay.
12:23Montage Key is a high-end residential and hospitality development
12:27that is led by a good friend and mentor of ours, Dave Kassoi.
12:32This is the island.
12:33Oh, that's a beautiful little beach.
12:36What you're developing here is a different, we're at a different level.
12:40Dave has quite a few different projects and marinas, hotels, developments,
12:46you name it, in the Bahamas.
12:48So Dave's been there, he's made the mistakes, he's figured out the right way to do it.
12:52So we're going to try and absorb as much information as we can and get some ideas on how they've built,
12:58what they've built, some of the infrastructure behind the island and just the logistics as well.
13:04There's two opportunities I think we've got on Andros.
13:07We've got the existing hotel.
13:09And the hotel on the back side of the island, Tiamma, is available for sale.
13:14And our goal is to connect the two.
13:17On the 600 acres, they're asking 19.5.
13:20Yeah, but you could also work it where you take it down in segments, 50 acres at a time.
13:25Yeah.
13:26Depending on how many lots you have, you can say, okay, I'm charging you 200,000 more for the house.
13:31Right.
13:32We had nothing here.
13:33Right.
13:34We had to sell a dream.
13:35You know, you have to come over and see it, taste it, feel it.
13:39And that's what I always say, you know, it's the taste test.
13:41Yeah.
13:42Can this be successful?
13:44Montage Key is about a $400 million development, hotel, villa, lifestyle center, a marina.
13:52This would be what you would rent, or even a suite's going to be like this but upgraded more.
13:58I'm not leaving.
13:59Dave, maybe we should just sell the hotel to you and then we'll buy a place over here.
14:03Yeah.
14:04This is, uh...
14:06Breathtaking.
14:08It's okay, Dave.
14:09It's okay.
14:10It's okay.
14:11I don't mind it.
14:14I think Sarah and I in our minds have always thought, let's just raise the capital, buy all
14:19this land, service it, you know, start selling lots, start selling the development itself.
14:25Um, but Dave's been there and done this so many times, he's got different suggestions.
14:31Wrap the landowner into the deal, buy smaller chunks, start small.
14:34So that's really, that's food for thought.
14:38I'm a big one on the story and the vision.
14:41That's what people need to hear and understand.
14:43They want to see what you're going to do.
14:44How we're growing and what we're going to do.
14:45You've got to get a conceptual plan and what you're going to do.
14:47Yeah.
14:48You have to sell a story.
14:49It's like a book with nothing filling the pages.
14:51Yeah.
14:52Nobody's going to read it.
14:53Dave's very open and honest about all of the work that he's done.
14:58And he does make us feel like anything is possible.
15:01And we know he'll laugh and say, I told you so.
15:03If something doesn't work that he warned us, you know, against.
15:06Very, very true.
15:07That's good too.
15:08You can't make it boring for people.
15:11You have to change things all the time.
15:13They want to have tours, fishing.
15:16They want to see ecotourism.
15:18They may want to go where Andros is excellent with fly fishing.
15:22Yeah.
15:23You got to say, okay, I'm all in.
15:24Yeah.
15:25Or I'm not in.
15:26Right.
15:27You're a mom, pa.
15:28Yeah.
15:29Which we don't want to be.
15:30Don't take this the wrong way, but maybe it's time to grow up.
15:32Yeah.
15:33It's like either or get off the pot.
15:35Yeah.
15:36We say that all the time.
15:37The feedback from Dave was, if you're going to do it, do it.
15:40If you're not, move on.
15:42For him to say it just so cut and dry, I think we have to, we have to listen to that.
15:49Whew.
15:50That was a whirlwind.
15:51That was a lot.
15:52Just talking to Dave, we may be undervaluing what we already have here.
16:08We seriously have to look at the real expenses of expanding here and maybe not shortchange
16:15ourselves.
16:16On what we've created thus far.
16:17On what's here already.
16:18Yeah.
16:19The costs associated with developing Bahamas in general are very high.
16:23We've seen that even just in maintenance here.
16:25Yeah.
16:26Yeah.
16:27But he did make some really good points about how we can look at land acquisition here.
16:31Land acquisition was a big one.
16:32And what makes sense.
16:33One important thing I did learn from Dave is that they don't go and buy a big swath of
16:38land.
16:39No.
16:40They don't go into the deal and say, look, you hold that so we don't have the interest
16:43payments.
16:44Yeah.
16:45And you'll get.
16:46X number.
16:47A bump.
16:48Mm-hmm.
16:49As we sell the properties to develop, which makes a lot of sense.
16:51Yeah.
16:52But we're also looking at land that's very different, right?
16:55Like Montage, because it's the island, it's basically all waterfront properties.
16:59Yeah.
17:00We're looking at land that will be part residential, part hospitality, but a lot of farmland.
17:05I still remember my first job over $100,000.
17:09You know, I said, oh, I've never done a job this big.
17:12And I remember the owner just looked at me and said, Brian, it's just another zero.
17:15We just keep adding zeros.
17:17This is a huge jump for both of us.
17:20We're swimming in a very different pond.
17:22Yep.
17:23We put so much into here, we have to make sure we don't end up with just one big zero.
17:27You never think about the bad.
17:29Just think about the good.
17:30You're right.
17:31You never do.
17:32Everything will be fine.
17:34I'm an optimist.
17:39There's something very special about South Ambrose.
17:54We would love to see it developed in a way that respects the nature, that respects the culture,
18:01that's sustainable, that is regenerative.
18:06We know what we want to do, and we know where we want to end up.
18:09Now we just have to figure out how to get there.
18:12We're heading over to Eleuthera, where the Island School is.
18:24It's got to be Jack.
18:25Hey, guys.
18:26Welcome to the Island School.
18:28The Island School was originally set up as a 100-day school program for high school students.
18:34The real focus is on sustainability, and there's a lot we can learn for the model they've put into place.
18:40We're a small resort on Andrus, but we're also one of the largest employers.
18:44So we're looking to acquire more land, do some expansion, but keep it farm to table.
18:49Yeah, low density, farm to table, and truly regenerative.
18:52We're looking into regenerative travel.
18:54Brian 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.
19:05Regenerative travel is much more than a recycling bin.
19:09It's about involving them in the entire process from food cultivation to alternative power sources.
19:15It's about trying to repair some of the damage that has been done.
19:20What's this? This seems like a recycled...
19:22These are all recycled tires.
19:24Is this manufactured locally, or is it...
19:26Made local, yeah.
19:27No way.
19:28They'll come from dumps that are around the island, landfills, and then they'll be recycled and created.
19:34This is our Cape Luther Institute.
19:36So all of our research projects happen here.
19:38You've got hydroponics here?
19:39Yeah.
19:40This is actually, it's an aquaponics system.
19:42So they're really a unique thing.
19:44These are all floating beds, so they're just beds of water.
19:46We've got basil, we've got lettuce, cilantro, we've got tomatoes.
19:49That's wild.
19:50And this can be a commercial scale.
19:52This can be even a one-bed scale, too.
19:54Yeah.
19:55So it can be any size.
19:56So simple to scale, but let's see.
19:57Yeah.
19:58Every lunch, every dinner has a full salad bar.
19:59Yeah.
20:00And then all of that comes right from aquaponics every day.
20:03And then if you guys want to see, we've got our tilapia tanks up top.
20:06We actually do a fish harvest and a fish fry every two months or so.
20:10Fish fry.
20:11Yeah.
20:12So that's a really unique way to also have kind of a closed system loop.
20:15They're in the tanks here.
20:17The fish nutrients go to the plants.
20:18Water then goes right back to the fish.
20:20That's very cool.
20:21So many tanks up here.
20:22Yeah.
20:23It's incredible.
20:24What a cool facility.
20:25Incredible setup.
20:26Growing those tilapia in the tanks, you know, they're feeding almost 200 people every day
20:31with all of the greens that they produce there.
20:33But what an incredible idea.
20:35And I think that's something that we may be able to take back to Andros and Institute
20:40to feed guests and staff and people on the island in a very concentrated area.
20:46I was pretty inspired by that.
20:48This is our bow seat monument.
20:50Okay.
20:51And it was just recently installed to celebrate 25 years of the island school.
20:54So this was done locally here in the Bahamas?
20:56This was done locally by a local artist based in Nassau.
20:59His name is Antonius Roberts.
21:01And it's really a space to symbolize resiliency, which is a huge part of the student experience.
21:06With where we are now and where we hope to be, Brian and I both understand this feeling
21:12of sort of flying by the seat of our pants and figuring out together as we go, you know,
21:16is it overwhelming?
21:17Yeah, for sure, at times.
21:18And it's exhausting.
21:19But you have to work harder than everybody else out there.
21:23You have to become tough skinned and you have to want it more than anyone else.
21:28All right.
21:29Everybody ready?
21:30All right.
21:31Gears coming up.
21:32St. Andros is a tree and turning final one, too.
21:47We're heading up to North Andros today to visit a farm called Chick Charney.
21:52Chick Charney is one of the local farms that we get a lot of our produce for the restaurant
21:57for Brian.
21:58For Brian and I, it was trying to limit the amount of things that are imported and instead
22:03see what we can have locally.
22:05And we're looking to understand sort of the infrastructure they've set up.
22:09I'm a third generation farmer.
22:10And so my family has been in this location for over 52 years.
22:15Oh, wow.
22:16You'll get to meet my grandfather today, 81 years old.
22:18So the vision started with him right around 1973.
22:21There is actually a large farming community.
22:24Land that was originally designated by the government to different Bahamian families to run and operate.
22:33Wow.
22:34This is amazing.
22:35Thousands of mangoes.
22:36Yeah.
22:37Incredible.
22:38Yeah.
22:39So I wanted to show you guys.
22:40I don't know if you have this one, but this one I grew up with called Mommy.
22:43So that's tough here and they're all ripe and ready.
22:46How you know that they're ripe and ready?
22:48The skin has this brown color on the outside and they're kind of soft to touch.
22:52It'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.
22:58So this is a fruit exposed.
23:00It smells so good.
23:02But there's a trick here.
23:03You have to use the outside of the skin and you have to rub, rub, rub.
23:08Who wants a bite into it?
23:09I'll bite into it.
23:10I'll bite into it.
23:11There you go.
23:12That's the most amazing fruit you would ever taste.
23:15Huh?
23:16Mm.
23:17Yes, just bite into it.
23:18It tastes lightning-y.
23:19It is a hard...
23:20Because it tastes like a mammy.
23:21It doesn't taste like anything else.
23:22It's a mammy.
23:23Oh, I like that.
23:25There you go for your second bite.
23:27I'm taking this one home.
23:29Oh, there's the pit.
23:30Wow.
23:31That is just like a peach.
23:33We're at the end of season now.
23:34The season usually runs December through May of every year.
23:39At the restaurant, we go through your whole seasonal journey with you.
23:44Yes.
23:45So we have lots of fresh kale still growing.
23:48Just try a piece of them.
23:49Get your own kale.
23:50Really?
23:51It's really so fresh.
23:53Mmm.
23:54You can make the most amazing kale salad.
23:56We have developed a menu in the restaurant that speaks to the seasons on the island.
24:03The dinner menu in particular, it changes every single night.
24:08It is what we can get locally, whether it be through the local fishermen
24:13or through places like Chick Charney that have fresh produce.
24:17And so we also have strawberries.
24:19You know, we're the only farm that grows local strawberries on a large scale here.
24:22If you look at the black irrigation hose, that's really what gets the water to the plant.
24:28Oh, so you've got this.
24:29Yes.
24:30Is that like a drip hose?
24:31It is a drip hose.
24:32So we use a drip irrigation system here.
24:34So look at the size of these fennel.
24:35Oh, my God.
24:36Do you guys like fennel?
24:37I love fennel.
24:38I do.
24:39I like fennel.
24:40Our chefs love fennel as well.
24:41As a matter of fact, we reach out to our chefs.
24:43It's very important for us.
24:44They help to stir us.
24:45Yeah.
24:46That's what we should be growing.
24:47What's Grandpa picking down there?
24:49So Grandpa's picking beets.
24:50Beets.
24:51Oh, you got beets?
24:52Look at that handful of beets.
24:53I love beets.
24:54You don't want to take all of them.
24:55Oh, yeah, we got.
24:56Yeah, yeah.
24:57He just thought I'd give you a lot of fun.
24:58Well, I don't want to see it.
24:59He did all the work.
25:00This is an incredible place here.
25:01It's quite the legacy that you've created
25:04and that you're carrying on.
25:05Yes.
25:06Everybody's got to eat.
25:07That's right.
25:08You're right.
25:09That's it.
25:10Everybody's got to eat.
25:11It's just so clean, which is incredible.
25:14Everything they grow is non-GMO.
25:16It's completely organic.
25:18It's on land that has never been commercial
25:22or commercially farmed.
25:24I think it's really important for our guests
25:27and everybody to see where their food comes from.
25:29When you can get back to this and put it into meals
25:31and have what we have here on the island,
25:33we're blessed.
25:34We're very blessed.
25:35Yes, we are.
25:36Should we beat it?
25:39How long have you been waiting to use that joke?
25:42Just since you gave me the beets.
25:45I think after looking at the island school,
25:47visiting Chick Charney Farms,
25:49it's giving us ideas on how to grow
25:52and generate food on South Andrews.
25:54There's no reason that we can't be our own bread basket.
25:59We've got the land.
26:00We've got the people.
26:01We've got the resources.
26:02I think we just have to figure out where that is
26:05and what it is and how it all comes together.
26:08That's the goal for everything,
26:09to be able to do it in-house from start to finish.
26:13Q-ball.
26:23Hello, hello.
26:25I've learned a bit of everything from my parents.
26:28A lot about working hard, showing up on time,
26:30doing my job.
26:31Looks good.
26:32You guys gonna pop the railing on,
26:33give this a clean-up,
26:34finish up the esophant and fascia?
26:35Yep.
26:36But it definitely is hard at times.
26:38My dad's always on me,
26:39making sure everything's perfect all the time.
26:41Come for a walk with your old man.
26:43Quinton's been doing really well working at the hotel,
26:45but it's definitely,
26:47it's a hard situation to navigate as a parent.
26:50I think you hold your kids to a higher standard
26:52than an employee,
26:53and you want them to be the best that they can be.
26:56You want them to be proactive.
26:57You want them to be better than you were,
27:00but communicating that is difficult.
27:04We want to bring guests down here
27:05for good guest experience,
27:06have a place to pop the boat in.
27:08You have to realize that nobody's coming to help you,
27:10and you have to do it.
27:11Probably gonna be the case.
27:12As annoying as your old man can be,
27:14I want you to start being as annoying as me
27:16when you come down and be like,
27:17oh, I see that, I see that,
27:18let's do that, let's do that.
27:19When I was your age,
27:21I had just finished university.
27:22I had an air freight brokerage company.
27:25Right before that,
27:27I was working nights after school,
27:29loading cargo planes until 2 in the morning,
27:32and then I go home, and then I get up,
27:33and then the summers, I was at the cottage,
27:35I had the Moon River Handyman.
27:36Mm-hmm.
27:37When I went full steam ahead on construction,
27:40there were early days.
27:43I was gone at 5 o'clock in the morning.
27:45I was home at midnight,
27:46or after midnight some days.
27:47You got to be the guy picking up the garbage.
27:49You have to do a little bit of everything
27:50and understand it.
27:51Yep. I will.
27:52Yeah?
27:53I do, and I will.
27:54Okay.
27:55You don't find me annoying sometimes?
27:57All the time.
27:58I'm not.
27:59I'm kidding.
28:00I was just looking at a picture of you yesterday,
28:03standing beside me,
28:04wearing a little plastic tool belt.
28:06Yep.
28:07In fact, let's see if I got it here.
28:09Look, that was one of the first times
28:11I taught you to drive the boat.
28:13There it is.
28:14There's you with your tool belt on.
28:15Yep.
28:16Look how cute that is.
28:17Look how young you look.
28:19I certainly would not want working together
28:22to affect our relationship as father and son,
28:26but I'm also not ready for him to just take off
28:30and go somewhere else right now.
28:32He's got a great work ethic,
28:34and I have to remember that.
28:36I have to take a deep breath every now and then
28:38because I realize he's 20,
28:39and he also, on a beautiful day like today,
28:41he just wants to get in the boat and go fishing.
28:43You're still not taller than me, though.
28:44No, I'm skinnier, though.
28:46You want to go for a swim?
28:48I want to go fishing.
28:49You want to go for a swim?
28:50I want to go fishing.
28:51You want to go fishing?
28:52We fish when the work day is done.
28:54It's almost done.
28:55It's almost done.
28:56Yeah, it's almost done.
28:57I just want them to get out of life what they put into it,
29:01and the truth is the more you put in,
29:03the more you get out.
29:04Those are the lessons I want them to learn.
29:06There's still a bottle there and two pieces of wood.
29:12It's a thankless job, Q.
29:24Oh, this is the perfect time of night.
29:29It is.
29:31The exhale time of day.
29:34Look at that.
29:35It looks polished up.
29:37It does.
29:41The rusty barge looks a little elevated, shall we say.
29:45But she's still a little rusty.
29:48We haven't completely rebuilt the rusty barge.
29:51This is, it is what it is.
29:52It's an island rum shack, you know, party place.
29:55What we've done is completed that deck,
29:57put the door in to give people access to the deck.
29:59We're not here to take over.
30:00You know, we're here to clean things up a little bit.
30:03And then, you know, allow the local operators
30:06and the local government and the community to decide,
30:08you know, how they're going to do things, what they want to do,
30:10and we'll kind of step back at that point.
30:12And, uh, when they're ready to go,
30:14we'll send the guests down there to party.
30:16The rusty barge bar and grill.
30:18Many memories have been had here.
30:20I think it still looks fun island-y.
30:22And the reality is, this is all about the deck.
30:24Like, we have expanded all of the outdoor dining area.
30:28It's a place for people to gather.
30:30Ultimately, it's not about if it's perfect.
30:33It's about giving the neighborhood somewhere
30:36to get together, talk, enjoy themselves.
30:39This was actually a lot of fun.
30:41I don't know, these community projects,
30:43because they're not as stressful.
30:45They're sort of fun to do,
30:47and it's just a little give back to Andros.
30:50Our guests can go down there, you know,
30:52have a couple of drinks, enjoy a sunset.
30:54Adding amenities to the hotel and experiences for guests
30:57and helping the local community,
31:00these are all things that are part of a bigger picture,
31:03and we're one step closer to where we want to be.
31:05Now we just need some furniture, some people,
31:07maybe a band over here.
31:08That's the easy part.
31:10A couple drinks on the railing.
31:11It's got the island vibe.
31:21That was a whirlwind.
31:22Good kind of whirlwind, though.
31:24We've talked to so many people, asked so many questions.
31:27I think it just blew my mind.
31:29Listening to all the feedback,
31:30everybody has a little bit of a different recipe.
31:33Sean's development, essentially building this big, beautiful home.
31:37There are six or seven bedrooms that each have their own bathroom.
31:41Setting up these en-suites.
31:43For me, when I looked at the residential, beautiful homes.
31:46But I kept saying in my mind, I'm like,
31:48does that work where we're going to do this?
31:50Does that work on Andros?
31:52Is that what we see here?
31:54And to me, it's not.
31:55Then you've got Adam Stewart with, I mean, an iconic brand of sandals and beaches.
32:01Yeah.
32:02It's such a monstrous machine that it's, you know, adjust, copy, paste on a larger scale.
32:07And completely honed in on the hospitality side of it.
32:10They're looking at it from the guest experience more.
32:13Yes.
32:14100%.
32:15I was interested to learn that Adam said the multi-family, multi-kid, you know,
32:21house-type villa style with the pool and the service go first.
32:26Yes.
32:27All of the amenities, yeah.
32:28So that was interesting.
32:29All the kids, the families, the activities.
32:31Mm-hmm.
32:32That's a big component that we're missing here.
32:34We're honed in on a very specific market.
32:37Then you've got Dave Casoy with Sterling.
32:40Yep.
32:41Very finance-focused.
32:43You know, don't buy the big parcel.
32:45Buy a small parcel.
32:46Use...
32:47Continue to grow it profitably.
32:48I think at this level, you don't take as much of a risk.
32:52Mm-hmm.
32:53I think the program we're trying to put together kind of encompassed all three.
32:58I don't think we have seen the agricultural component that you and I are looking for,
33:04how we want to create more regenerative travel, right?
33:07Opportunities here for farmland.
33:09All those smaller things that I think really do create the brand and what the essence is for Andra.
33:15So that doesn't exist yet.
33:17We found three incredible ingredients.
33:19Yes.
33:20But there's still a few we're missing.
33:22Yes.
33:23We just need the recipe.
33:24Well, we're the chefs.
33:25We're not gonna use a recipe.
33:26We're just gonna win.
33:34You know, for us, Cerule Amar is really the anchor of anything else we do on the island.
33:43We have incredible staff.
33:44We have great guests that come down.
33:46You know, repeated guests.
33:47Great infrastructure.
33:49Great operations.
33:50That will remain the cornerstone of any other amenity or any other property that we add on.
33:55What we're missing is that family-friendly, lee-side beach, you know, kids screaming, running, paddleboarding.
34:05We need to go around the backside of the island and really take a look at Tiamo.
34:12Tiamo is a very small resort on the south bite of our island.
34:21This is ideal for kids, family, everything just being calm and safe.
34:25That's a piece of the business that, you know, would be really beneficial to add to Cerule Amar.
34:30You know, you've got your sunset, you've got your lee-side protected waters, shallow waters for water sports, floating dockage.
34:39The proximity to Cerule Amar is something we've considered as well.
34:43The fact that it is directly two miles west of our property, our staff can work at both properties.
34:49We can now offer two restaurants for our guests.
34:52We've had a number of conversations with the owner of Tiamo.
34:56He's given us permission to go over and take a look around and see what is required over there.
35:01There's still a lot of work that needs to go into this, though.
35:03There's a lot of work to do over here.
35:05Here, do you want to go check out the villa?
35:07Yeah.
35:13Decks are showing their age a little bit, eh?
35:15They need some TLC.
35:16Can you think about how much work goes into just maintaining our furniture and outdoor stuff, and then they have pools?
35:22Well, the pools aren't even full.
35:24I think with our experience, we can now look at it from a different perspective of what it would cost financially to get these areas up and operational to the level that we would want for our guests.
35:36I like that roof.
35:37The plastic little outdoor patios?
35:41Oof.
35:42Yeah, I need some paint.
35:46There's going to be a lot of lizards in here.
35:49I don't see any.
35:50Oh, wait.
35:51There's one.
35:52I don't see it.
35:53So where's the bathroom?
35:55Uh, I think around the back.
35:57It's a moody hallway.
35:58It is.
35:59Imagine this at night.
36:00This is kind of outdoor.
36:01It's nice.
36:02I mean, it's a nice setup.
36:03There's some bugs in here.
36:04And I think here, if the barefoot luxury is what you're going for, I mean, you're barefoot.
36:18You got your luxury?
36:19I got the barefoot, Tim.
36:20You got the barefoot?
36:21Yep.
36:22Toilet shower in there.
36:24Yeah.
36:25What?
36:26It's just so different, right?
36:28It is different.
36:29Yeah, very glamping-style cabins, rough floors, the plumbing, the electrical need updates.
36:37I mean, there's millions of dollars' worth of upgrades and repairs to do here.
36:41Where Tiamo is situated on the island is water access only, but it's also very shallow water.
36:46Everything would have to be offloaded into a smaller boat and then boat it over to the Tiamo docks.
36:53And then again, unloaded and carried up onto property.
36:56This is another logistical challenge.
37:00Yeah, it would be a pretty sick sunset.
37:03It's very peaceful.
37:04You know, standing here on the beach and looking out at the afternoon sun.
37:08It's a beautiful property.
37:09It's a beautiful spot.
37:10Would it be a great addition?
37:13Certainly, at the right price.
37:16What still is a concern for me is we have said from day one that this is family friendly.
37:22Yes, the beach is, but these cabins are family friendly.
37:25Yeah.
37:26They're one bed.
37:27That's the issue.
37:28It's a bit rough and tumble and this is not a brand new villa.
37:32No.
37:33There's way too much work to do here for eight million.
37:36That's my fear.
37:38There is a big gap right now between what works for us and what is wanted.
37:45The number we need to get to is in the six-ish, five and a half.
37:52We have to do some serious math.
37:53I'm in agreement.
37:54If the math doesn't math, it doesn't work.
37:57But I want it to work.
37:58So let's figure out how to make the math.
38:00Yeah.
38:01We'll have to see.
38:02Are we going to connect those dots?
38:05I don't know.
38:24How are you, sir?
38:27How are you?
38:30Drake's Hill is the settlement at the north end of the island of South Andros.
38:35I'm good.
38:36How you doing, man?
38:37Good to see you.
38:38We are officially starting our fun day.
38:42Drake's Hill Community Family Fun Day is going to be.
38:47Thank you, everybody.
38:50So Talia is the...
38:52Councilor, elected local government councilor for Drake's Hill, South Andros.
38:56And we've seen more movement since you were elected.
38:59Oh, that's so nice.
39:00And more good things happening than we've seen, I think, at 70.
39:02This is just the beginning.
39:03We want to make this our community center.
39:05We want to open this up to the community, you know, offer conveniences to the community
39:11where we can have meetings and gatherings and so forth.
39:14We also want to put a children's playground.
39:16Our community doesn't have a children's playground.
39:18I love it.
39:19So we want to have a children's playground with swings and slides and, you know, a sand pit.
39:25And then we also want to put a basketball court.
39:27You're going to need someone to build that.
39:28We're going to need somebody to build that.
39:29I know a guy.
39:30You know a guy?
39:31I know a guy.
39:32Oh, I got the goggles.
39:35I think at this point now, especially in the last year, that we've sort of been,
39:40we've ingratiated into the community as a whole.
39:45Oh, good arm.
39:46I think we've got some footballers here.
39:49Oh!
39:50Oh, Lawrence!
39:53Oh!
39:54Right in the face.
39:56One of the things that drew us at the beginning was that you get to experience, you know,
40:09the real raw culture of the Bahamas.
40:14The umbrella parade was new to me, actually.
40:20This was the first time I participated in an umbrella parade.
40:25Maybe it's something I'll bring back home to Canada.
40:28But the kids are having a good time.
40:30For me, it's the mix of generations that I love to see.
40:35Getting down there, just throwing the ball around with the kids and dancing around the
40:40maypole and, you know, just doing those kinds of things, I think just reiterates that
40:47we don't want to come in and pave paradise.
40:50Gotta go over, you gotta go under.
40:53And over.
40:54No?
40:55No, no, no.
40:56Go back, go back, go back, go back.
40:58I don't know how we go back now.
41:00It's a very fine line between making progress and keeping things the same.
41:04We certainly don't want to change the flavor.
41:06And we're hoping that we'll have the support of the community
41:09and we can grow something incredible together.
41:19It's been a busy few months.
41:22Between our plans for Cerula Mar, Pines and Palms...
41:26And the cottage.
41:28It's exhausting.
41:30For Pines and Palms, I think we all did want to think optimistically that this would
41:37be a relatively smooth renovation, but...
41:41This is not a remodel.
41:43No.
41:44That's, like, actively wet.
41:45We can't leave this like this.
41:47Like, that is just termite infested.
41:49There were certain aspects of this job that were probably a little more stressful than others.
41:56It was rusting out.
41:57It's worse.
41:58The things that kept coming up structurally.
42:00Weather issues.
42:01But I think we did it.
42:04My gosh!
42:05Wow!
42:10We did it!
42:11I don't know how, but it happened.
42:14The family cottage for me, it's pretty nostalgic.
42:17This is where we had our pop-up trailer.
42:21Vintage.
42:22That's a lot of memories to just ignore and let them kind of rot into the landscape.
42:29Oh, hello!
42:34To finally get Mom and Dad back up here to enjoy it, I think is really special.
42:38It's perfect.
42:39Exactly.
42:42There's lots of room here for a brand new island community.
42:45Everything.
42:46The idea and concept of what 600 acres could look like.
42:50It incorporates farming and residential and more hospitality.
42:55Visiting Tiamo, understanding the offerings at Victoria Key.
43:00That trifecta of, you know, the adult space, the family space, the elite space.
43:05We may not even see it come to fruition in our lifetime.
43:08What's next?
43:09This massive move forward into a huge development that could be a legacy project for all of us.
43:17Lots to think about.
43:18Opportunity everywhere you look.
43:20And we have to figure out where we fit in all of this.
43:23Like, are we coming back and living on the island?
43:27We might have to.
43:28A lot of things have to come together to make this work.
43:31But we made this work, and we didn't know an ounce of what we were doing.
43:35Now it's time to make something else happen.
43:36Do it again?
43:37They say lightning rarely strikes twice in the same place.
43:43Maybe we'll get hit by lightning.
43:48How do you know it's time?
43:49It's like luck, you know?
43:50You know it, you know it.
43:51Looking around the island, relying on feedback.
43:53I think you're a little crazy.
43:55It's like either or get off the pot.
43:58We want a legacy project.
44:00It's time to do a little more.
44:01You know it's time for a little more.
44:03If you like the little more.
44:06You
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