- 22 hours ago
Anthony travels to Patagonia and Buenos Aires, Argentina to explore the culinary delights, paragliding and exciting night life. But his most thrilling experience is the delicious and cheap food of the country.
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00:06that dream again or is it a nightmare it starts with a phone call a drink waits for you alas
00:13whiskey at the end of the world then i'm flying over a harsh but beautiful dreamscape
00:21there are other dreamers edible sculptures prairies and cowboys vast fields of charred
00:28meat smoking on metal crosses i fly through cities and towns and ultimately to a cold cold place
00:37drink me the whiskey says
00:41and like alice down the rabbit hole i find myself in argentina
00:50i'm anthony bourdain that's right i write i travel i eat and i'm hungry for more
00:59and you've got to
01:02get out
01:06no reservations
01:16argentina at the southernmost point of south america almost to antarctica the virtual end of the american
01:23landmass
01:25end of the world mom
01:29according to brainiacs who know mankind was born about two million years ago in africa humanity
01:36soon scrambled in every direction
01:40across africa through europe and asia
01:45across a handy land bridge to alaska down through north america
01:51central america and south america to patagonia
01:54where in 10 000 bc they ran out of places to go
01:59literally it's the end of the world
02:04there's something unsettling about staring into this beautiful wall of ice
02:08it's ageless unearthly blue radiates back silently
02:13jagged slowly advancing towers endlessly cycling through destruction
02:19and rebirth
02:21just as this wall waited for our ancestors it waits for me
02:25but my journey begins in quite a different place
02:331200 miles to the north buenos aires the paris of the south the porteños which is what locals
02:39call themselves will proudly tell you and it looks it's an international scoop pot
02:44i mean buenos aires sustained this for being the most european of south american cities looks
02:49like barcelona with a little bit of paris with a little bit of rome but with palm trees all you
02:55need to know about buenos aires is that here the ramones are still as big as the rolling stones
03:00ever were and that not too long ago portenos and their countrymen emerged from a period of
03:05abominable repression the dirty war it was a time when being smart or funny was dangerous to one's
03:12health and 30 000 people simply disappeared now portenos are taking stock of what they've lost
03:25and exuberantly seeking a return to the good things of life like the tango for instance the classic
03:33sophisticated dance which originated here i shrewdly dispatched todd to record it for us
03:41but i of course am elsewhere across town in fact
04:05i'm going for some local street food with members of the argentine band los pericos
04:10churipan no it's not their latest album title though it could be there next in the meantime churipan
04:16is a sandwich of chorizo this is a classical sweet food good at 3 a.m after you kick the
04:22groupies out
04:23of bed or perhaps a morsepan a sandwich of blood sausage this is chile yeah we have also the chimichurri
04:33it's a classical dressing well it's good any food that red grease comes out of is good but enough about
04:39sandwiches we leave for band hq
04:46reggae ska rock for 20 years these guys have been playing it all and they're big really big huge
04:54but even more impressive than their record sales is their lifestyle yeah they can party but man they know
05:00how to eat this is the band those pericos hi how are you hi this is our studio nice nice
05:10setup where we
05:11live we play we compose produce and eat well i understand there's some good cooks in the band
05:18yeah out on the patio members of the band have laid out a piccata a selection of meat and cheeses
05:23i feel like i'm in the monkeys you know they all have like you know a central house where they
05:27hung
05:28out they cook i always thought that like that was bulls**t
05:31we're going to work around for the food this is mortadella oh that's horse mortadella beautiful
05:36matambre matambre matambre matambre is flank steak rolled around eggs vegetables and spices
05:43wow this is good like so many things in argentina especially the cara has its origins elsewhere in this
05:49case the italian custom of anti-pasta 90 percent of the argentine people are immigrants we are all
05:57sons from italian families for spanish you guys are serious i feel like rock and roll band supposed
06:03to like live on pizza what do you get going here yeah this is just a very sophisticated yeah yeah
06:09you
06:09make your own pizza in this right this is the fine now fine now so this is like a chickpea
06:14cake
06:15here's my yes so it's like a pizza sandwich yeah
06:21it's weird i don't i don't get it okay i really like this and i really like the pizza
06:26together why i don't know why i think the drunk person invented this
06:38next on the menu i get a private concert
07:01we spend the rest of the afternoon getting looped and trading stories of the road
07:04you pay a lot of attention to the bathrooms but the toilet it's incredibly important
07:09for us it's also the video you know the the sidecar the sidecar of the i like the bidet you
07:15know you
07:15put ice in there with some beer it's good it's good is that wrong made a soup maybe
07:33i don't know
07:34personally i think it's time to go trash my hotel room and pass out hey i wonder if i throw
07:38my tv
07:39set hard enough it'll make the pool gentlemen this was an amazing afternoon thank you for making
07:45buenos aires rock and roll
07:48coming up is this a dangerous place to be i visit a section of buenos aires all the guidebooks
07:53warn travelers to avoid i mean if paris hilton came here at night wearing a lot of jewelry
07:59okay once again a severed pig's head leads to enlightenment
08:14with perhaps only cold silence waiting for me at the far end of argentina
08:20i relish my time remaining in buenos aires with people very much alive
08:24it's a city brimming with culture and cuisine speaking of which is the creation of food ever
08:30an art very rarely in my experience but one of the work of argentine artist martha mnuchin
08:39better i do it here because i don't want to do mistakes
08:44let's see which color i have it's like cooking really you believe that time exists it's called time
08:51that good time yeah you do like this when i stop you should put a watch any place it's to
08:58bring you
08:58luck you need a little luck and a lot of energy to keep up with her creation is always today
09:04now
09:04hyperactive frenetically engaged and extremely prolific marta has an entire life of performances
09:10installations sculptures and events many of them survive only as photographs there were impermanence
09:17and even destruction integral to the work was a vanguard because i saw 500 chickens from a
09:23helicopter in the football stadium here i burned all my art in paris i burned it but marta works in
09:31one medium of particular interest to me this is a state of liberty with strawberries this is a berlin wall
09:37with sausages this is menace of my life i made it with cheese what kind of cheese sweet cheese
09:45you like to make art with food what i want to do to demystify the universal meat so the universal
09:51meat is
09:51the obelisk the james choice tower the statue of liberty marta likes to bring all of that the icons
09:57the monuments the institutions down to earth literally devoured and turned after a period of time to
10:04how shall i put this delicately the obelisk of buenos ares is one of argentina's most well-known
10:12visual icons panettone is a traditional italian christmas cake too much because 30 000 30 000
10:20that's 30 000 panettone enjoyed and digested by an appreciative public the same day the work was
10:26completed the people ate it into non-existence in all of these cases this is uh art you can use
10:32you must
10:32eat if you eat you demystify i always work like this you're demystifying uh classic myths classic
10:39elements i could demystify you oh no i think it would hurt in another performance piece marta demystified
10:45argentina's economic problem guy up here of course uh andy warhol i paid to him the argentinian external
10:51debt with corn i was a queen in argentina he was a king in new york so i paid to
10:56him and he accepted
10:57from south america come the corn latin american gold so americans eat popcorn eat corn so the
11:05debt is already paid everything now neatly explained i asked marta what's special to her about argentina
11:10i am made in argentina made in argentina you're staying here yeah i love the people i love the
11:15people in the street so i am happy what is on the tables of the people in the street as
11:23with anywhere
11:24else that depends on your address on many streets the answer is hopefully enough on the outskirts
11:31of buenos aires are the visas from the term visa miseria or miseryville that's the name given by
11:37outsiders looking in at these very poor communities seen by the better off as dangerous no-go areas
11:43better ignored but my journalist friend martin says this attitude ignores the real life and character
11:49the joys and struggles of a significant number of portennials this is number 20 20 because you have
11:57uh 30 visas in in buenos aires i mean someone was telling me these are essentially independent
12:03countries yes it's like a country inside a country the beach you know in what way they have their own
12:08political leadership it's like a president he's elected it's like not just the boss not the boss
12:13not like mafia it's like uh democratic democratically elected why aren't they integrated with the rest
12:19of the does the government just wash their head they don't want to know yes they don't
12:23want to know that's right so if if they don't have their own representation nobody's going to look
12:27after them yeah you like to walk in market no in the world yeah it's the first place to go
12:37yes like
12:37me like me you can see what people eat what people drink all of their their hopes and dreams
12:44and i see here a universal sign everywhere in the world of third world optimism you know the bars
12:51yeah that come up on the roof i have hope yeah it's not finished with two floors we don't cut
12:57it
12:57we leave it up because maybe we get some more money we put another floor another sign of optimism
13:04the meat truck cuts of meat for every budget uh hola la cabeza the chancho meat comes straight
13:12off the truck and usually goes to independent neighborhood butchers
13:17snout to tail meat here goes quickly to the table as refrigeration is rare i like this neighborhood yes
13:24yes is this a dangerous place to be is there a lot of crime no i mean if paris hilton
13:29came here
13:29at night wearing a lot of jewelry i'd rob her okay so yes and i support the robber yes me
13:36too
13:44welcome to ramones casual attire suggested ramones got his own barbecue pit a fire and some pots
13:53neighbors tend to gather when the cook is in hello hello
13:56good dad whatever so what's going on over here what are we having for lunch some locro here locro
14:03oh like a stew yeah potatoes pumpkin and pig parts lots of them anytime you throw a lot of pig
14:11parts
14:12into a pot and cook it with beans it's good there are rules to dining here as anywhere rule number
14:18one
14:19proper compensation is appreciated rule number two vegetarians not welcome come on does that look good
14:30or what you got sausages in there too chorizo the chancho chancho the tail tail of pear ah that's this
14:37this is one of the greatest pieces of meat it's a perfect mix of fat lean it's sticky oh my
14:43god it's
14:44oh my god big part rule number three non-locals advise to exercise caution when rooting for a soccer team
14:58well no he's a river
15:04skipping quickly to rule number four leave room for dessert in this case
15:08pizza oh yeah come on oh look at that man here great i'm a very happy man right now of
15:14course nothing is
15:15wasted cheek tongue brains and hoof oh yeah and as expected it's delicious everybody on the block
15:24knows it the kids know it and now i know it oh come on this is one of the world's
15:33great dishes
15:34in argentina when you it's a very good food always applause
15:44hi i'm anthony bourdain from mastercard taxi division 20 price 19 dollars carrying rapidly
15:52riding pink's head through the midday sun for price 30 bucks this meal priceless
15:57mother priceless nice people it's a neighborhood a real neighborhood i love it it's my country too you
16:04know and i'm proud of my country
16:07after the break the name of the place is el bolson that means the smashed cameraman doesn't it one of
16:13my favorite things to do i'm afraid to fly torture the producer
16:34just as a big city can feel stifling to those from the country wide open spaces can make me eerily
16:41uncomfortable and so it's with no small amount of trepidation that i leave buenos ares and head for
16:48argentina's lake country region good lord am i not in argentina swiss architecture chocolate
16:57ornate beer steins later hoses you know pippi longstocking is gonna come running running out
17:02that door at any minute and break into edelweiss good lord the music in hell is yodeling oh man even
17:07a
17:07st bernard with a little cask of brandy hey give me some of that booze i'm here in this swiss
17:12settlement turned fiend town to meet my friend carola why are the swiss here it started out when
17:17argentina's government wiped out the native people shortly after that followed on the swiss and the
17:22germans all kind of carving out a little bit of home out in the middle of nowhere tony hey how
17:29are you
17:29good to see you i've mixed emotions about the swiss thing you know i'm frightened of the swiss yeah this
17:34place actually well you know it's bariloche but it comes from woody lodge which was the people from
17:41the mountains but they killed all the uh yeah they wiped them out but i mean as far as a
17:45national
17:46identity i'm really confused everybody seems to identify themselves still very much with the country
17:53they came from i mean is there an argentinian national identity i would say there is but then it's a
17:58mixture of many many cultures coming from all over patagonia it's been described to me almost as a
18:05country unto itself in a lot of ways i mean it's the last refuge for the independent spirit
18:16why empty space lots of it and what better way to assert your individuality than to hurl yourself into
18:22the great beyond it's a big world out there you feel really small out there it's a good feeling
18:27to feel small but so goes the thinking among paragliders surfers of the sky strapping on a nylon
18:33canopy they run off mountains and hang ten on waves of air strong thermal updrafts and yes i'll be
18:40joining them dude those two to three seconds when your feet leave the ground has to be one of the
18:47greatest feelings that flying provides there's nothing better than disconnecting from the ground
18:52i think producer tracy would disagree i'm afraid of flying nice guy that i am i thoroughly intend to
18:58amplify her every fear of death disfigurement and dismemberment hi martin with countless flights
19:06under his belt martin is the local big kahuna let's see if you can say piltri kitron
19:18what's that that means between the clouds or something yeah the mountain between the clouds
19:22and the name of the place is elbow sun that means the smashed cameraman doesn't it yeah are you going
19:27first race we'll be extracting that from your rib cage it's a painful surgical procedure by the way
19:32that i have my scalp knife when martin gives the okay for proper conditions
19:39pilots start leaping off the mountain like lemmings tony are you ready to do it because i'm not i said
19:46i
19:47was but i'm not i just don't get that worked up by nature sports dangerous or otherwise tony you're only
19:56one
20:01with corolla off the mountain tracy is next but not before strapping me into the humiliating helmet cam
20:07no matter revenge is mine i'm seriously in my pants right now you see how thin those shoot lines
20:14are by the way have you noticed your entire life is dependent on every one of those little strings
20:18just one of those things goes out oh my god okay it's really amazing isn't it tracy how something
20:25as thin as tissue paper to support your entire body weight this is a little bit of a leap of
20:29faith
20:29faith with the hands of a higher power now that's gonna be great tracy treasure this moment when you
20:35look back if i do get to look back a little skill was fairly manly and then it's my turn
20:55cue the pink floyd
21:02okay i'm flying i get it now it's exhilarating
21:10up here you really do feel small
21:14but at the same time you feel like you're cheating death all you can hear is the wind
21:21the wind and tracy's high-pitched squeal
21:33and of course the variable altimeter which the pilot uses to judge the wind currents
21:39it's constant beeping a lifeline reminding you that the wing could collapse at any moment if the
21:45pilot makes a mistake you really are cheating death
21:58stand up and run got it i'm ready
22:06cool wow
22:10with everyone safely back on earth it's time for disco
22:16no no no that's carne al disco meat on a disc besides the soundtrack for this group is like
22:25a totally different vibe man
22:27last night he played for eight hours martin owns and maintains a shelter a sort of commune for paragliders
22:34where they all flock to become one with the sky and grab some eats
22:46like all sons and daughters of the soil they like to cook outside in this case
22:50on a hot metal disc like any good cast iron pan like this you you season it just like my
22:56favorite
22:57omelet pan if you don't ever let anyone touch that you never let them wash it you wipe it with
23:01a rag that's
23:02it gets better and better and better over time in goes the oil in goes the garlic in goes the
23:08onions
23:08and peppers in goes the beer and sirloin nice luckily these guys have not become vegetarians
23:18oh that smells good there is a tradition in the house
23:25when you get that laurel
23:26ladies yeah yeah yeah you do the dishes
23:33wow
23:35oh hey look look take that sky hippies
23:46oh yeah oh man that's superb actual perfect
23:51it might even be worth washing a plate or two coming up
23:56a rabbit hunt with real-life cowboys leads to possibly the most incredible display of skill
24:00ever captured on camera jumped off the horse grabbed like this
24:18getting ever closer to the end of the world
24:20the lush mountains and evergreens of northern patagonia give way to the windswept plains of the south
24:27here on the edge of the continent life is beautiful
24:29but rugged existence eked out on one of the last open frontiers
24:38and that's exactly how these guys like it meet chabon and martin they are gauchos the last remaining cowboys
24:48good morning i'm not looking for hair and catch two and catch the guanaco red fox puma
24:55puma puma gauchos numbers are dwindling and their frontier shrinking but they still make their
25:01living off horsemanship livestock and the fruit of the land we're out here hunting god's creatures
25:06using god's creatures to hunt down other god creatures we're gonna be hunting bunny rabbits and
25:11horsebackers the dogs do the work right i don't the dogs eat the rabbit it's education education yeah
25:17that's what my father called exactly the real life butch cassidy and the sundance kid once had a ranch
25:23not too far from here and the landscape striking it all contributes to the feeling that you've somehow
25:29been cast in your own western suddenly the rabbit killing machines take off like bats out of hell
25:37their keen canine senses locked on to their furry prey it's like a road race very quickly huh but alas
25:44not quickly enough fear not my friends just when it appears the rabbit will escape a million years
25:50of primordial instinct kick in pulling the reins i put my horse into a full gallop i pass the dogs
25:55pull up along the hair and then i don't know whether you got this shot but the part where i
26:00leaped off
26:01the horse mid gallop jumped off the horse grabbed like this it was awesome the dogs were just not fast
26:10enough but i was there thank god about the only thing to differentiate this place from the old west
26:16is the electricity in the house where shabon prepares the hair for cooking
26:19so soon enough however we find ourselves outside where both men prefer to spend their time
27:01this is old school my friends a campfire a dutch oven that's it rabbit the wild hair
27:08onions cebolla peppers
27:13hmm it's kind of like cacquavac it's looking good man
27:24what is it infusion it's an infusion you drink this all the time
27:32widely considered the national drink but definitely the beverage of the gaucho
27:36mate is prepared by steeping dried leaves of the yerba mate plant in hot water pour it into a hollow
27:42gourd with a metal straw and you're good to go it looks good yeah i like that mate and eat
27:49meat
27:49complement the dieta the gaucho no eat the fruit salad no room in there for a little mate right
28:00it's like a big basketball in there and it's not coming out the gaucho live free the mountain and no
28:07super
28:10what happens to the vegetarian tourists
28:13what happens to the vegetarian tourists
28:14my experience
28:16it's coming
28:17and they horse riding in the mountain no vegetal vegetal okay
28:23sometimes three days
28:31you're doing god's work
28:33right good i like that you're doing god's work here finally it's chow time
28:38shabon dishes up the vittles nice oh yeah some good looking bunny i am there man
28:45you were fast my friend but not fast enough oh yeah oh that's good
28:51wow
29:04exactly bonanza bonanza exact
29:08horse car ride horse exactly yeah cheers cheers
29:13cheers cheers co-cineros the cooking people yeah those two positions right one alcoholic yes two gay
29:24right i'm alcoholic
29:29we're having a broke back mountain mountain moment here okay i am so alcoholic
29:39up next it's meatopolis blood feast end of the road for old bessie sometimes the road leads to
29:47unexpected destinations they never showed john wayne doing this did they
29:52i don't go for that cowboy country can hurt
30:04no reservation
30:08el calafate patagonia argentina here one gets the sense of what it would be like to live
30:16in an early frontier town existing on the edge of the known world in fact today in the early
30:22morning hours it looks almost like a ghost town
30:28nearby though men are stoking humongous fires and they are burning hot the excited buzz of the crowd
30:34explains the empty streets the citizens are lined up here almost in a frenzy to see the object of their
30:41desires burn burn until the smoke from its sizzling flesh fills the sky today is the day of the lake
30:55it's meatopolis it's the meat dome beef-o-rama blood feast the end of the road for old bessie
31:02in the world of meat my friends i have all access pass near football field sized grill pits kept
31:08burning by dump truck loads of trees i wander with hector a friend and local among entire sides of burning
31:15beef why the party what's going on here it's the day of the lake the argentina lake this day
31:22the lake was discovered right and we have a music dancing a horse riding so i'm here on the right
31:29day meat day is the good day the best day the best day yeah because argentina is all about beef
31:33yeah you tell someone in new york hi i'm going argentina oh the steak it's beautiful argentina has known
31:39the world over for its beef so no wonder that asado grilling meat is a cultural institution there's
31:45only one problem they're overcooking the beef they're cooking the living out of this stuff fortunately
31:52i have some experience in this department i got a nice t-bone yep and two beautiful rib sections nice
31:58and like rare we want to see some blood man look at this that line is building now yeah maybe
32:04three
32:04thousand or four thousand people three thousand people yeah 150 cars they're going through the
32:10meat pretty fast yeah all right director i got mine man you ready where's yours here i'm not moving
32:17we're sticking right here keeping our knives close any of these guys makes a move for my mother fake
32:23will be a hurry of blades and incisors i say we're ready yeah let's roll off to the eating tents
32:32with
32:32happy hordes of carnivores friends and families alike oh yeah that's perfect perfect paradise good
32:39to go my friend that makes all the difference in the world you know cooking it like rare let's eat
32:43brother cheers dude cheers oh yeah yeah this beef is good local people right yeah from from the area
32:51yeah everybody here brings their own knife right yeah everybody ready board yeah something to drink
32:58than you just have at it exactly this is what it's all about man bread meat and beer red meat
33:03and beer
33:04from this moment it turns out to be a kind of weird day
33:15through the kind of frequent schedule change that happens often on the road we find ourselves next
33:19in an estancia an argentine ranch cattle raising it's an everyday thing on a ranch nearly anywhere
33:28it's standard practice of the american west what cowboys did what made them cowboys it's a gaucho thing
33:35it's where food comes from how many cattle one thousand without whoa where where the where the rest
33:41someone are inside the cows because they are pregnant the other ones in the top
33:54Tony he knows everything about this work he's going to show us how it's done firstly we have brown the
34:01cow
34:03as we watch the gauchos separate the mothers and calves my producer and i begin to feel uncomfortable
34:10so that sound you hear that's the moms calling out to their children
34:20now separated the calves are lined up one by one for branding
34:46this is a significant part of the cowboy job you never see john wayne beating our little calves
34:54now branding of calves is something anyone who works on a ranch is familiar with but
34:59for us city dwellers it comes home in awful ways
35:05all that steak i ate suddenly isn't sitting so well in my stomach producer tracy is on the verge of
35:12tears
35:13sure the process is inevitable we know the roping the branding the knife oh yes the knife
35:22the ranch has a few young bulls that need castration
35:32i don't blame you buddy off comes the nuts
35:36usually bulls are castrated so they're easier to handle and so the beef can mature faster for us to
35:41eat it faster
35:48none of us are quite ready for this awful sense of culpability the meat we enjoy does not look like
35:55this before we cook it we don't hear the cries
36:00we don't see the terrible look in the calves eyes it stares half mad with desperation up at us an
36:05awful
36:06accusation followed by worse a look of resignation i enjoy the delicious taste of steak as much as the
36:13next guy in fact more than the next guy but i'm uncomfortable in the respectful spirit of non-waste
36:18the testicles become the gaucho's lunch
36:24i think i'll put up eating it sizzler tonight
36:27we are all of course part of this every meat eater
36:31but seeing it is something even i'm not ready to shrug off
36:35not today anyway not a good day for the no reservations crew
36:44and here's where it ends for our cattle friends
36:48i think back on something i said earlier in the day there is something biblical about this isn't there
36:55early martyrs splayed out on a cross
37:00martyred for food
37:03in this case a joyous celebration where a community comes together to live
37:07to eat to share the bounty
37:12after the break the world premiere of gauchos on ice
37:22we don't drink we freeze
37:33no reservation
37:3610 000 bc our human ancestors finally reached the very tip of south america
37:43the world had run out what did they find at the end of the road
37:52a jagged blue frontier towers of sun carved ice valleys of deeply gouged rocks a place of savage beauty
38:02laying in wait beyond this great barrier of ice only a few hundred more miles of difficult terrain
38:07and then only the sea
38:11meanwhile 12 000 years later the arrival of three fish out of water this would be good in new york
38:17yeah for the subway so absolutely give me some space yeah these days visitors to perrito moreno
38:24are advised to stop at the ranger station for appropriate footwear
38:27it's like when i used to go shopping with my mom for buster browns
38:31stylish man
38:32wow
38:32very chic
38:33today i brought along my gaucho pals shabon and martin for an adventure we all jokingly call gauchos on ice
38:42walnuts
38:42let's go
38:43malam box
38:47that's a quite a bit
38:49yeah
38:50I'm not going to walk
38:52I'm not going to walk
38:53justin
38:54you know
38:55a Dawes
38:55much
38:55Thomas Hawk
38:58comparison
39:22Me and my barely-confallable gaucho buddies are like tiny ants climbing up the back of an ancient dinosaur.
39:27Perito Moreno is one of three Patagonian glaciers left that are still advancing.
39:33It's a kind of place that takes your breath away.
39:35But it's not without its dangers.
39:42On either side of the trail, ominous crevasses. Easy places, I think, to slip into forever.
39:48Slow, slow, you fall down.
39:54What was it like for the first people who arrived here?
39:57Did they begin to sense forces beyond their control?
40:00They were probably cold, hungry, and frightened.
40:16Maybe they just needed a drink.
40:18That's the whole whiskey again.
40:20Ah, yes.
40:21Gentlemen, you may well have taught me the way of the gaucho.
40:25But the way of the chef, we believe in something called mise en place.
40:29It means prior preparation prevents piss poor performance.
40:35Ah, here we are.
40:36Welcome to my mini bar.
40:37The whiskey.
40:39Where did you go?
40:40The whiskey stay here.
40:41Here we go.
40:41A little ice with the whiskey?
40:43Yeah.
40:43Let's go.
40:45How do I get crushed?
40:46Old ice.
40:47It's good, huh?
40:48Yeah.
40:48The ranger told me he's 500 years old.
40:50Yeah, the ice is older than the scotch.
40:54Salute, gentlemen.
40:55Salute.
41:00Good, good.
41:02Very good.
41:04Salute, salute.
41:06Ha, ha, ha, ha.
41:09Show's appreciation.
41:10Yeah, man.
41:11Of a fine beverage.
41:12Argentinian whiskey.
41:14It's not exactly crowded down here.
41:16You don't have to worry about the neighbors.
41:17In any place.
41:19Ice cream, huh?
41:20It's like sitting on top of an ice cream, yeah.
41:22Look at those mountains there.
41:24Incredible.
41:27Yeah, I think we're going to need a refill, guys.
41:29If we don't drink, we freeze.
41:32A strange sense of déjà vu drinking the whiskey,
41:35and I remember my recurring dream.
41:43As we head down with the falling sun,
41:45it starts to make sense.
41:47I've seen a lot of glaciers in recent years,
41:50but reaching this one at the end of the world,
41:52I feel like Ahab, staring into the eyes of the white whale.
41:55I begin to sense, in a slightly unsettling way,
41:59the limits of life and the inevitability of my own death.
42:03Massive, building-sized chunks of ice drop from the endlessly creeping wall.
42:08A loud crack echoes through the air as they break free.
42:14Then a deep, resonant splash.
42:16Finally, unnaturally blue chunks of ice appear,
42:19floating on the surface, all that's left of the event.
42:23It's scary, and somehow also beautiful.
42:28The inconceivable volume of ice becomes smaller in the distance,
42:32and I feel myself talking to the thing, the glacier itself.
42:35Not this time, I say. Not yet.
42:38But I'll be seeing you.
42:45In the meantime, I'll count my blessings.
42:47Take notice of the sacrifice of dumber creatures who died so I may live,
42:51and enjoy from time to time a delicious steak.
42:54I will eat and live this life, and make the most of the time I have
42:58traveling this fascinating planet.
43:00Places like Argentina.
43:02A special place where, like most special places,
43:04you find yourself pondering the big questions.
43:08Maybe Martine and Chabon have the best attitude.
43:11Enjoy the moment.
43:12When it's time to go, ride off into the sunset.
43:15Be good.
43:17Next life, my brother.
43:18Vaya con Dios.
43:19Happy trails.
43:22Come back, Shane.
43:24Shane, come back.
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