DUBCAST #46: The Dubside Breakfast

Join Andrew and Dubside as they catch up from opposite corners of the continent, swapping stories of sea kayaking adventures from the Apostle Islands to Desolation Sound. Then settle in for the real feast: a deep dive into Dubside’s legendary morning routine. With humor, detail, and a touch of philosophy, Dubside shares the full recipe—and mindset—behind the breakfast he’s perfected over decades. A must-listen for foodies, paddlers, and fans of intentional living. Plus, a beautiful musical tribute to gratitude from Greenland’s own Nanook.

LINKS:

• “Naammagittarneq” by Nanook

The Dubside Breakfast
(basic version, serves 1)

Equipment
•Small cast iron pot with a tight-fitting lid

Ingredients
•⅓ cup short grain brown rice (medium grain OK; avoid long grain)
•A small handful of soaked beans (choose one):
•Chickpeas (soaked overnight preferred)
•Lentils (if no soaking time)
•Black beans, azuki beans, or black-eyed peas
•½ small onion (or ¼ large), diced
•1 unsulfured Turkish apricot (darker brown/orange, not bright orange)
•1 mushroom (white or baby bella), chopped
•½ red beet, diced
•1 Brussels sprout, halved (if large)
•1 small potato (any type), diced
•A small amount of hard squash (like butternut or acorn), skin-on, diced
•A generous handful of kale, finely chopped
•Olive oil (drizzle after cooking)
•Sharp cheddar cheese (to taste, added after cooking)
•1 raw carrot (served on the side)
•Water (as beverage)

Instructions
1.Add rice and beans to the pot.
2.Layer in chopped onion, apricot, mushroom, beet, Brussels sprout, potato, and squash.
3.Top with chopped kale, packing it to the top of the pot.
4.Add water to just below the top layer of ingredients.
5.Bring to a boil, then reduce to a simmer.
6.Simmer for 45 minutes, covered.
7.Remove from heat. Drizzle with a little olive oil.
8.Add a slice of sharp cheddar cheese on top and let it melt.
9.Serve directly from the pot with a spoon, accompanied by a raw carrot and water.

Notes
•No dishes: eat straight from the pot.
•No washing: lid goes back on, pot stays on the stove until tomorrow.
•Use the 45-minute simmer time for exercise, guitar practice, or morning routines.

Transcript

DUBCAST #46: The Dubside Breakfast

ANDREW: 
Hello, friends, and welcome. I'm your co-host, Andrew Elizaga, here with Dubside. 

DUBSIDE: 
And you're listening to The Dubcast with Dubside.

ANDREW: 
Dubside's on tour in the Midwest, and he is reporting from Minneapolis.

DUBSIDE:
No, actually, I'm north of Minneapolis. I'm up near a town called Brainerd, which is where they have the Minnesota…what’s it called… the Minnesota Gathering. Traditional Paddlers Gathering is what they're calling it now.

So that's in two weeks from right now, but this coming weekend, I'll be going to the Apostle Islands, do some paddling there with some folks. And then the weekend after that is the Minnesota Gathering. Then I'll be back in the East Coast.

ANDREW:
So how's the paddling been out there?

DUBSIDE:
Well, I did Pictured Rocks, which is another part of the Michigan shoreline, and Michigan's upper peninsula. And it's a very picturesque tourist destination, but you can only, you see it best from the water, because of these unique formations and little cave thing, kind of. And the way the rock dissolves with the, I can't describe it.

They take postcard pictures there all the time. So they have tour boats that go out there, and then there's kayak groups that go out there. And it goes on for several miles too.

ANDREW:
There are like arches and caves out there?

DUBSIDE:
That's right, yeah, arches. Yeah, you paddle through the arches. And then the guy, we went there with a guy who's done a lot of stuff there and does, I think he teaches some of the guides there.

And he was showing us the stuff that, that had changed over the, like he said, this part here fell down, like sometime in the past five years and still the crumbling stuff there. And so yeah, it is evolving.

ANDREW:
Cool. How's the weather?

DUBSIDE:
It was, let's see, it was a little bit cooler than, than August, you would think, but then it got, when we had some rain, we had a variety of things. The wind died down enough for us to go out there, but at one point it was quite windy. So we've had a variety of things.

ANDREW:
Did it rain a lot?

DUBSIDE:
Um, some rain came through at some point, but you know, it got sunny again.

ANDREW:
Well, Katya and I had an amazing trip paddling around Desolation Sound. This had actually been the first time I had been to Canada since before the pandemic.

DUBSIDE:
Oh yeah?

ANDREW:
Yeah. So it was interesting to see how things have changed. Lots of people and kayaks, tour groups. There's a group of kids from a YMCA camp, some solo paddlers, just beautiful campsites, amazing views.

We saw some humpback whales just on the ferry ride over from Powell River. Yeah. There was one day when it were just rained all day long.

We had some showers, like maybe an hour or so of rain and it's not a big deal. But when it rains all day long, you know, things start to get wet. It doesn't take a lot of water for your sleeping bag to get wet and your tent to start leaking and stuff like that.

DUBSIDE:
I've been on a trip like that, that I can remember. We were at one spot for like three or four days and it was like nonstop rain.

ANDREW:
Oh wow.

DUBSIDE:
My nice tent that I thought was pretty cool, I figured out where it leaked. If you really get heavy rain, it comes down. So three or four days of rain, when I took the tent down at the last day, there were mushrooms growing in the vestibule.

That's how moist it was.

ANDREW:
Wow. You lived in BC for a while, didn't you?

DUBSIDE:
I did. I was there for like a month or two. Way in the interior, way, way up.

ANDREW:
So you weren't doing a lot of sea kayaking then?

DUBSIDE:
There were a few lakes I went out to. The single trips, we'd go out to like Vancouver Island, a place like that. But where I stayed for a few months, it was in the interior.

And some of that was during the wintertime. We got to 30 below. 

ANDREW:
Wow.

DUBSIDE:
Yeah.

ANDREW:
Well, there's a lot to explore up there. I'd like to explore more, but some of these areas require you to drive on poorly maintained gravel logging roads, sometimes for two or three hours. We went to Bamfield, which is on the west coast of Vancouver Island one time to go to the Deer Group.

And that was like a two hour drive on a bumpy gravel road. And for a whole year afterwards, I was still washing out dust out of all the nooks and crannies of my car. Yeah.

DUBSIDE:
Well, I've been doing all these different things the past few weeks, so I forget what I've done. It's coming back to me now. We drove from the Michigan training camp, which is near Traverse City, up north through the Upper Peninsula and then crossed through Wisconsin to Minnesota that way.

So the Upper Peninsula of Michigan is a very unique part of Michigan. The people, they call themselves Yoopers for UP, Upper Peninsula. So they have little tourist booklets, you know, how do you define, how do you know if you're a Yooper or not or what's a real Yooper?

But the coolest thing I found up there, they have this, the specialty food, it's called a, what is it? A pasty. It's like a bread filled, it's like a big piece of bread,  inside they've got their meat ones and their vegetable ones. And you can get like chicken and meat or stuff like that. So lots of potatoes, carrots, beans, whatever in there.

And so the thing, it's like the size of two or three hamburgers is like a big thing.

ANDREW:
Oh, wow.

DUBSIDE:
And this is traditionally, it was like the miners, copper mines up here was a big deal way back when. This was a thing you could pack for a whole meal in one thing and eat that. And something about, you could fit it on the end of a shovel to cook it or I forget what, I didn't read all the exact part, but it makes a good meal.

I was enjoying mine.

ANDREW:
Wow. Sounds great. What do you like to cook for camp food?

DUBSIDE:
Well, yeah, I'm going to have to figure that out in the next couple of days, but if I can do my usual thing, if I can get a pan, a good size sauce pan and get the right produce ingredients. And if I get a stove that'll simmer, I'll make what I usually make. The full description of what Dubside eats for breakfast every day—that one's coming up.

ANDREW:
Excellent. Well, I think that's a great place to segue into Dubcast #46, The Dubside Breakfast.

DUBSIDE:
Welcome to the Dubcast with Dubside. This is Dubcast #46. I'm going to talk about food, my kind of food.

And I will have some music by my favorite group out of Greenland, Nanook. A song, one of their more recent works, a song called “Naammagittarneq”. 

Well, for most of this episode, I'm going to be talking about breakfast.

So let me bring in some breakfast sounds. Imagine you are outside as the sun comes up and the birds start to sing. There we go.

In 2007, I was invited to go to a kayak symposium in Spain. And in order to get there from where I was living in Seattle, I had to get up at about 3:30 in the morning to get to the Seattle airport and fly to New York City and then fly from there to Barcelona. And I didn't sleep on the flight because I wasn't tired.

But when I got to Spain, it was about 10:30 p.m. my time when my body was thinking about. But the local time was 7:30 in the morning. So they picked me up.

Somebody came to the airport to pick me up and drove me to the train station. It took a little while to get through downtown Barcelona to get to the station where we had to depart from. And they put me on a train to Jansa, which is the town up close to the French border where the symposium was to be held.

And I didn't get to Jansa until about 11 a.m. in the morning. And somebody there came to pick me up and dropped me off at the site where the symposium was to be held. And this was a Thursday.

I left Wednesday morning. It was now Thursday evening. But the symposium was a weekend thing.

So there was nobody there. It was one of these campsite areas on the water, on the Mediterranean, actually. And so I was going to be staying with some other people in this, they were calling it a bungalow, which was too small to be called a cabin.

It was very, very tight quarters. There was a little, teeny little kitchen in there and a little bitty bathroom and some bunks and things. But nobody else was there yet.

It was just me. So I looked in this bungalow. There was no food in the cupboard or the refrigerator.

And there wasn't any soap in the bathroom, so I could only take a shower with water. And so I was waiting for somebody to come by and just provide me with some basic hospitality needs. But nobody came.

And it got to be about midnight, and I was quite hungry. But there was nobody there. So having slept through the day, I was now awake, even though it was nighttime there.

And I had to sort of sleep on and off or try to occupy the time until the morning came, and I would hope somebody would come and hook me up. Now, I did not have any euros. I hadn't changed any money, so I had no money to go buy anything, even after the stores were open.

So it wasn't until about nine-thirty in the morning that somebody finally showed up. This guy, Jose, was one of the guys running this symposium. And he took me into town to some little restaurant.

And I had, I think it was a fish sandwich, which tasted incredible, because when you're that hungry, anything tastes incredible. So I tell you that to introduce the topic of what I typically eat for breakfast. And I've developed this particular thing over the course of several decades, actually.

It's evolved over time. And so I'll describe the general idea, then go into more of the details of it. So this is what I make every day, every morning when I'm at home.

So it starts with, the basic idea is it's rice and beans with a whole lot of vegetables on top that cook in one pan. It's like a single, single dish kind of meal. So you start with a two-quart saucepan.

I use a cast iron one with a nice, solid cast iron lid. And then first goes in a third of a cup of short grain brown rice. And sometimes I use medium grain, because it's a little cheaper.

But long grain brown rice tastes not as good. Short grain brown rice is the best. Then I add some sort of beans, could be chickpeas work very well, but that's chickpeas that have been soaked overnight.

Otherwise I'll use lentils if I haven't soaked any, but chickpeas or black beans, azuki beans, black eyed peas, something like that. And it doesn't take very much of them, just maybe a layer on the bottom of the cup that I'm going to soak them in, just a layer on the bottom. Don't need a whole lot of beans, but that would be a third of a cup of rice.

And so then I will cut up a small onion or half of a larger onion, just dice it up. That goes in. Then I'll put in one unsulfured Turkish apricot.

And sometimes I'll use the sulfured ones, but they don't taste nearly as good. The sulfured ones, there's the orangey ones, but the darker brownish, brown and orange things are the unsulfured ones. And the ones from actually Turkish unsulfured apricots taste much, much better than the other ones.

So one of those. Then I will cut up a mushroom, could be a regular white mushroom or one of those baby bella, make good mushrooms, something in the mushroom family. Then I will cut up a, maybe half of or less of a beet, a red beet, diced it up, thrown in.

And then a Brussels sprout, or the proper way to say it is Brussels sprout, a single one of those, maybe cut in half if it's not too small. Then I may put in a potato, a small, could be a baking potato or a regular boiling potato, either one. Dice that up, that goes in.

Then a, some amount of squash. And this is the, not the soft summer squash, but the harder, like butternut or acorn squash. And less of that than the amount of the potato.

So not the whole squash, but you know, without the seeds in it. I do not take the skin off the squash, just with the skin on. Dice that up into chunks, put that in there.

And then on top of that goes kale. Kale that's been chopped up fine. And that will often take me right up to the top of the pan.

So that is brought to a boil. And then it's taken down to simmer. And it simmers for about 45 minutes.

And then I take it off the burner and I put some olive oil on top. Just onto the kale, it'll sink down a little bit. Not too much olive oil.

And then I will take a piece of sharp cheddar cheese. Sometimes some other types of cheese, but sharp cheddar makes a good choice. And so that goes on top after it's done cooking.

And I will eat that with one raw carrot. And for the beverage, I will drink water. And that is my breakfast every day.

And I have the morning routine is worked out with that. So that the 45 minutes while it cooks, I'm either doing exercises or practicing guitar or something. But that's programmed into the morning.

So it's not like I'm anxiously waiting for the breakfast to finish. I'm busy doing something else. And then I eat that with one spoon right out of the pan.

So I don't get any other dishes dirty to do that. And the cast iron pan is not washed. Not in the sink, not in the dishwasher.

I just put the lid back on it and put it back on the stove where it will be ready to be used the next morning when I do the whole thing over again. 

I used to call that the “commando breakfast” when I was promoting the commando kayaking, the folding kayaks on public transportation. But nowadays, it's just known as the “Dubside breakfast”.

What I told you was the basic version of it. But to give it some variety, and so it doesn't get too boring, since it's the same thing I make every single day. There are variations on that idea.

And these involve a whole different selection of vegetables and other ingredients that just change over time. So I can leave out the potato if I've got some more exotic stuff. And I will often put some seaweed in towards the beginning with the rice, just a little bit of maybe kelp.

I will use dried corn that I get in the Peruvian section of a market. It's that large kernels of corn that are often yellow. Sometimes they have blue ones, but the yellow ones, there's a couple different varieties of them.

But it's only maybe five or six of those big kernels with each time I make it. But just some of that provides a nice addition. Sometimes I will use eggplant, some section of eggplant diced up, or maybe rutabaga.

I will put garlic in there sometimes. I will often use ginger, kind of just regular fresh ginger, and chop it up in small little slivers and use that as a spice. And I used to do curry powder or chili powder or various other spices, cumin or thyme or things, but I'm probably not doing it the way a real chef would.

So they just dulls out the flavor and you don't taste that much when it just boils for and simmers for 45 minutes. So I don't often bother with that. But sometimes I'll try some chili powder or something, curry in there, or just the turmeric powder.

So other vegetables for variety. There is burdock. Burdock is a long root that you find in the Asian stores.

It's sometimes called gobo. And this is, it's an invasive plant, but it does grow all over the U.S. It looks like rhubarb almost. It's got like big triangular leaves and the stem is not as thick as rhubarb.

It's kind of got that reddish thing. I used to go out and dig this root up myself when I lived in Philadelphia, but it's a fair amount of work. And you don't get nice straight ones in the wild because it'll hit a rock and go crooked.

And you can't just pull it up. You have to dig it all the way down. But burdock is a nice addition.

I can use okra, maybe two okra pods chopped up. I'll use scallions or what are those, green onions, whatever they call them. Other things in the onion family, chopped up and thrown in.

Sometimes string beans with the end stems cut off. Maybe a handful of string beans. Asparagus, the same way.

Chop that up. Might use cauliflower. Sometimes I'll use those yucca roots that you get in the Asian stores.

It's a nice starchy white on the inside. Take the skin off. There's a there's a pith through the middle of it that I have to cut out.

But it's a good alternative to potato. And on top, I always put the greens at the top, the kale. But sometimes I'll use collard greens instead of kale because collard greens last longer in the refrigerator, although kale tastes better.

Another variation is instead of using rice, I'll use barley, that pearl barley. And I got into using this because there's a concern that the rice, eating a whole lot of rice all the time, there's a tendency for arsenic to build up in the rice itself. And from what I've read, it doesn't matter if it's organic or what variety of rice it is, you get this arsenic buildup, which is not a concern if you eat rice once in a while, but if you're eating it every single day like I am, it's something to think about.

So I'll use barley instead on every other day or every two or three days just for variety. Other vegetables could be broccoli cut up. I can use that.

Or a really nice squash instead of butternut or acorn is that kabuchi. I think it's called squash. It’s a bigger one dark green, and that has a very nice flavor to it.


Sometimes I will buy a plantain, the banana family thing, and cut that up. A couple slices of that to put that in. Bananas to me are too sweet, but the plantains taste better.

And did you know that you can eat the skin of a banana? Anything in the banana family. The skin is perfectly edible. You do want to wash it carefully if it's not organic because they put the pesticide on the outside of the banana.

But the skin can be eaten. I've heard of things you can do like fry it and make sort of a bacon, fake bacon out of it or something like that. I haven't tried that myself.

Other exotic things. I will often, when I can, get chestnuts. Real American chestnuts.

I used to get them off of the tree in the fall, gather them up, fight the squirrels. And two chestnuts towards the bottom with the rice. Tastes very nice.

You can buy chestnuts in the Asian markets. Usually it's chestnuts from China or Korea somewhere. And they're very large, but I find they don't taste nearly as good as real American chestnuts.

But as has been well researched, the American chestnut tree did not do very well a couple, maybe a hundred years ago when a blight wiped it all out. So there's some of them left now, but they're few and far between. Or I could use water chestnuts, which is a whole different thing.

It's not a nut per se. Water chestnuts, I used to get them in a can. But if you can find the fresh ones that have the skin still on them, those are very nice.

You cut them in half and put them in. It's a very nice flavor. I have used cattails.

This is, in this country anyway, a wild foraged food. But cattails, in the late spring, early summer, you get the right part of the plant. That becomes a tasty treat.

Rhubarb, rhubarb itself, maybe like a half a stem of rhubarb cut up, has a nice flavor. I've used, they're called in the store sometimes, sun chokes. It's actually Jerusalem artichoke is another name for it.

But they have nothing to do with Jerusalem, and they're not artichokes. It's a tuber thing. You can use it like a potato.

I used to dig them up myself in the wild. You don't get the very large in the wild, but they have a very unique flavor. And sometimes, if I can find it, I will use fresh turmeric instead of the powdered spiced up.

But the actual, it looks like a smaller garlic size, I'm sorry, ginger, ginger size, like a smaller ginger thing. They're more orangey. And cut that up, and it tastes much better than the powder.

And it is turmeric is how it's actually spelled. Some people say “tumeric”, but it's actually spelled with an R as the third letter, turmeric. And so if I have a whole variety of vegetables, and constantly buying some, and then some I run out of and get other ones.

So you know you have enough vegetables making this recipe when you forget something. And you have to remember the next day you use it. So then you've got enough.

If I'm really low, and I'm just using onions and potatoes to fill it out, and maybe some green on top with the rice and beans. But with all the other extra stuff, that's what keeps it exciting from day to day. You can also use basmati rice.

A deluxe version of this would be brown basmati rice, which has a very nice fragrance to it. And instead of olive oil on the top, I'll use toasted sesame oil. And instead of cheddar cheese, I may use parmesan.

But not grated parmesan, actually the solid block of parmesan. Just take large shavings off of that on top. That's very nice.

And I also have used cardamom seeds. And these are, it's like an Indian spice. The seed itself you can buy, and then you break off the husk, and you can eat the husk as well.

The flavor's all in the husk and the little seeds inside. You can break that apart or grind up a little bit and put that in. You can buy the powder, but the seeds themselves are fresh.

And I don't use it that much because that stuff's not real cheap, but it's a nice flavor. And I will often buy some frozen vegetables, particularly frozen peas. And those are in the freezer in reserve.

So when I'm all out of, say, the kale or collard greens on top, I'll use peas on top to give me some green in there. So that's more or less the Dubside breakfast breakdown. And when I'm traveling and have enough time to buy the full stock of the ingredients, I sometimes make this in the morning and make extra for whoever I'm staying with wants to try some.

And I've had people say that they enjoyed it. Somebody said I should make a cookbook. And I said, well, it would only have one recipe in it because this is all I know how to make.

The one difficulty I have when I'm traveling is if I have the time to get all the ingredients and try to make this, every stove is different when you want to go down to simmer. And you can put it on one out of ten, but not some stoves that you'll be, after 45 minutes, still be water in there and it's hardly cooked. And other ones, it'll be burning.

So I have to experiment a bit. Sometimes it takes two or three days to get the setting right. I suppose if I wanted to be really precise, I should get an infrared thermometer and take readings so I'd know exactly what it says.

But I just experiment, and if it takes a couple days, that's what happens. I have, on more than one occasion, run into a problem when I'm traveling somewhere and have all the ingredients for this and try to make it on a day when I'm scheduled to do instruction. And there's a whole lineup for, say, 8:30, or 9 o'clock, be ready in your gear, and we'll go to the water at 10 o'clock, the schedule's all set. 

So I've got it all calculated. I have to wake up this early and have the 45 minutes to cook and then another half an hour to eat and then brush my teeth and get my gear on and everything.

So it's all scheduled just precisely. And I will put it on to cook and go away to do yoga or whatever and come back and someone has inadvertently turned off the burner. And I don't know when they turned it off.

It was at the beginning or towards the end. And so I might try to eat it or give it another 5 or 10 minutes. It might still be totally uncooked.

And it just ruins the whole day because there's not enough time to start over again because I'm not going to have another 45 minutes because I've got to go teach a class. Sometimes I feel I should stand guard by the stove to keep that from happening. But it can be a problem sometimes.

I just really do not appreciate when people mess with my breakfast. Now I tell you all this just to satisfy anyone's curiosity about what I eat. But I am not trying to get anyone else to eat this.

I'm not preaching diet. You can eat whatever you want. I feel that this breakfast is the best food in the world for me.

You can eat whatever you want. I'm really not interested in hearing any criticism of what I eat or analysis of it. I don't feel I have to rationalize it to anyone.

This is what I eat and I don't need to justify it in any way. I spell all this out here so that in the future, anyone who asks me what I like to eat for breakfast, I can just tell them to listen to Dubcast #46.

And it's all there. If I haven't been able to give any advance notice, I'll be at some event and the morning I've got food laid out for the instructors and I'm looking at, like, bacon and eggs? No. Sausages? No thanks.

Toast? Well, I don't know. Maybe they've got oatmeal. I'll have to make do with that.

But I'm trying to find a vegetable. Could I get a carrot or something? Maybe if I'm really lucky, I'll find a slice of a tomato. But something about vegetables for breakfast in the American diet are notably absent.

I have been to some fancy restaurants when other people have paid for it and ate some interesting things. But overall, I would say that the choice between me making my breakfast the way I like to make it and eating in any restaurant in the world, I'll take my breakfast any day. Thank you very much.

Last year, I picked up the new CD from Nanook, my favorite band from Greenland. And this is called Ilutsinniit Apuussilluta, which that's the title track. It translates to Getting Our Message Out From Within.

And so the song I have here to do is called Naammagittarneq. And on this CD, they're translating, not directly, but they're just giving you sort of the theme of what they're talking about, which I guess makes more sense because the word-for-word translation, you lose something of the meaning because there's no direct correlation between every Greenlandic word and every English word, so it gets a little confusing. So this song, Naammagittarneq, they translate that as thankful.

That, in my dictionary, is given as can mean either patience or frugality. So I guess when you combine those, you can come to the idea of being thankful. Instead of translating word-for-word, they say, “This song is about being thankful for what you already have.”

Collect memories and keep them inside forever. The memories will shape your life, so follow your heart and you will feel true love in your life. So here is my version of Naammagittarneq, originally done by Nanook.

♪ ♪ ♪ 
Well, as I've said in the past, these guys, Nanook, are the best thing that ever happened to Greenlandic music. And I did, this is the third time I've done one of their songs. So the first was on Dubcast #11, and that was Sivittopormi from their first CD.

And in Dubcast #22, I did a version of Ingerlaliinnaleqaagut, which was not on their first CD, but was part of their material shortly after that. It's on some of their compilation CDs and their live CD. And you also might want to look at my article in the Qajaq USA newsletter, Masik, the Fall 2022 edition, which is an overall view of Greenlandic music.

And I've picked out six CDs that are a good start. And when I talk about Nanook in there, I mentioned that the two brothers who are the front men of the band, Frederick and Christian Elsner, they can both speak perfect English, yet every single syllable that they have recorded is in Greenlandic, their native language. And I give them a lot of respect for that.

And as much success as they've had, I'm sure they've been told several times, if you guys would just do some English material, you could widen your audience. And it sounds to me like they've just decided, no, we're not going to do that. They are creating their art on their own terms.

Good for them. All the Nanook CDs and other merchandise are available at atlanticmusic.gl. I think there's a Nanook Facebook page also. Coming up in Dubcast #47, we will go to New Jersey, the southern part of New Jersey.

And I'll tell you about my travels there way back in the early days of kayaking.