01x05 - Lima

[bunniefuu]

In a world without potatoes

Why?

two visitors play

by their own rules.

In a place where high risks

Whoa!

bring high rewards.

Cheers!

And the ethics of cloning

are thrown out the window.

It's called the butt?

Yeah, a small segment,

and then the butt breaks.

Because this time, French fries

- Come on!

- are what's actually at stake.

No French fries?

It's a terrifying world.

Woo-hoo!

Zac Efron is

the Potato Savior.

Is this really going in the thing?

Is this going in the show? No.

It's great.

- I

- Uh-uh.

Uh

OK, we're not saving potatoes.

These people are.

We're here to explore the world

of biopiracy, cryopreservation,

and the genetic engineering

of our food supply.

Whoa.

That's some of the best

And of course, we'll eat some

locally-sourced meals as we go.

This is one of the yummiest things of fish

I've had in my life.

This is Lima.

Let me start at the beginning.

A few years ago, I met Darin.

- Can't feel my feet or my hands.

- Proud of you, bro.

Yeah.

He's a guru of healthy living

and superfoods.

Yeah, it's great. Thank you so much.

Really appreciate it.

You could say he wrote the book

on the subject. Literally.

A healthy lifestyle,

solid principles.

Darin and I are traveling around the world

to find some new perspectives

on some very old problems.

That's Mother Earth, bro.

Searching for healthy, sustainable

living solutions for the planet

Wow!

and all who live on it.

Woo-hoo!

Ignore the crazy white guy.

- And, hey you gotta eat, too, right?

- You don't have to eat it.

- How does it move like that?

- Oh, my God.

It's time to get Down to Earth.

Trippy.

Marker!

We're making one pit stop

before we leave the US.

Marker.

- Dude.

- Dude, have fun driving in New York.

hell.

Let's go.

You know, apples have got

a very interesting history.

- Apples?

- Apples.

They're not even

from North America

at all.

They originate from Central Asia

and Kazakhstan.

- Really?

- Yeah.

- Kazakhstan?

- Yeah.

Is that

Is that where, uh Borat's from?

Borat's from, right.

There's no way that's true.

- We just brought them over?

- Yeah, it's, I think, 1625.

And then started uh, grafting.

So taking different parts of the genetics

and take This one's sweet

and this one's big and this one's round,

and then that's how we have

the modern apple.

- Didn't know that.

- Yep.

- Left?

- Yeah, left. Yeah, on 57th.

- I gotta get out of here!

- Yeah.

Our destination is an apple orchard

80 miles north of the Big Apple.

And right now,

getting out of the city sounds perfect.

[Darin whispers Silence.

When I was young,

just like everywhere I went was, like,

there were all these paparazzi and stuff.

- So after your

- So you're, like Yeah.

So I had to, like, you know,

I had to look OK,

or I'd get calls from, like

You know, my mom'd be like,

"Oh, you look disheveled."

- Oh, God.

- Are you OK?

Oh, and that's all the response

from the paparazzi stuff.

- Yeah. You know, and so

- Oh, my God.

Just naturally, I feel like I'm getting

dressed for a runway show every day.

- I was like 18.

- I had no clue.

So you're blasted like that,

but yet you're like, "I can't afford"

Oh, yeah, I was, like, driving around

in my grandpa's Oldsmobile.

- Like, "What is going on?"

- Right.

Didn't you say the other day, too,

you kind of weren't thinking about it,

being that success Like, you weren't

- It wasn't like you were expecting it.

- Not at all. No way.

Yeah, not on any level. It wasn't like

I didn't think I hit the big time. Like

I was gonna make enough money

to go to college

- you know, and pay for college.

- Right.

So I was like

just thrown for a loop

when I all of a sudden I was, like,

on the cover of Tiger Beat

Whatever those things are.

Like, literally,

what was that moment like?

The first time, I was like

just "Whoa!

Guess that's cool. All right, sweet!"

- You know, people

- Yeah.

like me enough to put me in a magazine.

Your ego goes, "All right, cool."

- Right.

- But very, very quickly,

I think quicker for me than most people,

I just was like

I knew something was wrong.

Like, this is

There's a glitch in the Matrix.

- Like, what have I

- I haven't contributed to society.

I'd made TV movies.

- Right.

- That feeling crushed me for a long time.

Right.

I do want to stand

for something in life.

And that desire to make a difference

is how I ended up here:

in a rental car, with a health guru,

on the way to an apple orchard.

- That's right.

- Whoo! Feels great!

Because success without purpose

is a pretty meaningless life.

Now it's all

kind of coming together.

It's kind of fun, man.

This is like a cool journey.

Yeah.

Which brings us here,

to Angry Orchard,

where we begin our journey

into the world of biodiversity

with a fruit that holds

the rich history of symbolism

like immortality, temptation,

and knowledge, to name a few.

- Hey!

- And this man knows a thing or two

- about apples: Ryan Burke.

- Awesome.

Maybe he can clear up the whole

"origin of the apple" controversy.

So, the orchard's 60 acres

and it's a mix of culinary apples

and traditional cider apples

that we use specifically for cider-making.

- Oh, wow.

- So, why are we here?

Apples are an incredible superfood.

They've been around forever.

And they're packed with vitamins, fiber,

and other nutrients.

They promote skin health

and can aid in weight loss.

They have brain-boosting antioxidants

that actually protect brain cells

and are linked with reducing memory loss.

All that in one shiny, portable package

that fits perfectly into your hand.

Apples really weren't eaten

the way they are today.

In pre-Prohibition times, everyone

made cider, especially in America.

Uh And those apples that were grown

were really grown for cider-making.

I'm sure you've heard, uh

"An apple a day keeps the doctor away."

- Of course.

- The quote was used

to try to convince you not to drink

your apples, but to eat them instead.

- Was it really?

- Yeah.

- Yeah, yeah. 100%.

- No kidding?

- For Prohibition?

- For Temperance and then Prohibition.

So all the big,

beautiful cider apple trees

that were grown

specifically for cider-making

were torn out of the ground,

and basically, Americans

- No way.

- Yeah, America's history

and culture around cider

kind of disappeared at that time.

In terms of American use of apples,

it was cider first.

- Yes, cider first.

- No kidding!

Yeah.

- Definitely cider first.

- Wow.

- I feel like this with most things.

- Cider first?

It's not just as simple as you drop

some seeds into the ground,

you grow a tree, and, boom, you have food.

After those trees were ripped up,

it took about a decade to regrow trees

that yielded decent fruit.

So, the first thing I noticed

when we drove up here

is the amount of apples on these trees.

Is it the species

or is it the way you guys

Uh It is with expert grower

and great growing conditions. So

- How are you?

- Hey, Jeff.

- No way.

- This is Jeff.

Hopped out from behind a tree!

- What's up?

- I'm keeping an eye on those apples!

- So this is your family farm?

- It belongs to Angry Orchard now,

but it was ours for over 50 years.

It's really a year-round job to manage

and, um keep one crop after another.

These are some premier honeycrisp,

picked in the last couple of days.

That's my personal favorite.

It changed the whole apple game for me,

is the honeycrisp.

- Yeah.

- Here, take one.

- We can eat one of these?

- Yeah, take it away.

- Isn't that something?

- This is unreal.

- Oh, my God.

- That beautiful?

So, as a farmer, we consider

ourselves guardians of the land

- Right.

- and certainly want to take care of it.

But we also have to figure out, as time

goes on, what works for the future.

- Right.

- Regardless of how we do it,

growing for the future depends on us.

We should plan

and make changes accordingly.

And how do we do that?

Well, that's why we're headed to Lima.

This orchard's been here

for over 100 years

- and now I can see the next 100 years.

- Yeah.

I hope so. I'll keep coming back

for these. Amazing.

- Very good.

- Thank you for the apple.

Keep eating them.

The full property is yielding

how many apples?

Uh

1.2 million pounds.

I knew that.

So the apple, you split it open,

it's got five seeds.

- The thing about it

- They always have five seeds?

- Yep.

- Really?

I actually went to

Last year, I went to Kazakhstan.

So Kazakhstan is where the

All apples, the genome

has been traced back to Kazakhstan.

He knew that.

What the frickin' Jesus.

- There's a million

- Well done.

- A million acres of apple forest.

- Yeah.

- A million. Kazakhstan?

- Yeah.

- On the border of China.

- What the?

Yeah.

And so, after we quickly booked

a flight out of of New York,

now we're in Peru

following some amazing superfoods

back to their original source.

This country is home to more than 70%

of the Earth's species.

Needless to say,

the biodiversity of plant life here

is one of the most varied on the planet,

and it needs to be protected.

Why?

One problem is the deforestation

and destruction of the rainforest.

The other problem is biopiracy,

and the theft of this country's

most precious resources.

We're in Lima, capital city of Peru.

Darin was very excited

to take me to a place called

the International Potato Center,

where they have the largest collection

of potato strains in the world.

This is the biodiversity complex,

the largest world collection of potatoes.

Please come in.

Believe it or not,

The Potato Center is a real thing.

Potatoes.

Here, we collect and preserve

the genetic material of potatoes.

Often referred to

as "doomsday vaults,"

there are centers like this

all over the world,

protecting various plant life

in the event of a super disaster.

Here, they focus on the potato,

partially to help countries in need

solve their hunger problems,

and partially to preserve

the genetic material of potatoes

in the event that all traces are wiped out

from a man-made or natural disaster.

I know it sounds apocalyptic,

but without this work,

we could easily be without food

in the future.

We have a very successful project

in Africa.

This was 15 years of research there

with bio-fortified sweet potato.

- Oh, wow.

- And they are still doing it

and replicating the project

in some other countries.

Potatoes have a bad reputation

of being an unhealthy, starchy food.

However,

potatoes are definitely a superfood.

They contain

all nine essential amino acids,

vitamin B, C, protein,

and they satisfy hunger.

When prepared healthy, they can be

a good part of a balanced diet.

So you can make one that's resistant to

- warmer weather or drought or something.

- Exactly.

To face

these climate change effects,

we have to be doing

this kind of research, no?

- In order to find new varieties to

- Stronger plants to to to

to be able to withstand

- the planet changing.

- Mm-hmm.

Just a few degrees can affect a crop

in a significant way.

If we don't work to adjust the crops

accordingly,

a food shortage crisis

could become a harsh reality.

This is an area

that not all people can get in

because we have to preserve

our collection.

Why are you letting us him in?

- Hold on.

- It opened my eyes a lot.

I'm sorry.

"And Darin Olien was arrested

in the airport today

- for smuggling an old potato."

- That's right.

It's worth it, though.

Wow. Oh, dang.

This is Rainer,

the cryopreservation specialist.

He's going to take us to the gene bank.

- Wow. That was a long code. This is great.

- For security.

You're protecting the potatoes

from intruders.

- Yes.

- OK, cool.

Yeah,

'cause if things go sideways,

this is, like, food security.

- Yeah, it makes total sense.

- Yeah.

The material we conserve

in small test tubes,

but you have to renew it

every two to four years.

- Wow.

- That's a lot of work, you're right.

I mean, this is real food preservation

and plant preservation for the world.

Reliably conserve this biodiversity

for future generations.

That's amazing.

It's amazing

we've taken such huge steps

to preserve the genetic material

of our food supply.

It's essentially like keeping

a backup copy of your favorite photos,

except it's potatoes.

How cold is it?

- Seven Celsius.

- Oh, it's pretty cold.

For those of us

that don't work in Celsius,

that's 44.6 degrees Fahrenheit.

Here you have the 4,600 potatoes.

In this area,

they store the genetic material

for 4,600 different types of potatoes,

all in these test tubes.

And this one is how old? 2015.

Three years within the same tube here.

Wow!

- We have a backup of this in Brazil, and

- Oh, you do?

So if they are

we were to have the earthquake

or w*r or something like that,

then we can go back to the "Black Box,"

we call it.

Think about that.

They have backups of their backups.

Do you grow potatoes?

No.

- Let's go out, because we will get ill.

- Yeah.

Now, this looks

like a cold locker.

Now we will get

in the seed chamber.

- Negative 20 Celsius.

- Whoa.

Now we're going into a freezer.

Yeah, it's a little bit cold.

OK. That's actually

negative four degrees Fahrenheit.

I'm from Minnesota.

This is normal.

You can conserve it this way

up to 100 years.

Whoa, yeah!

This is so cool.

This is amazing.

- Yeah, these are

- Those are all seeds?

Yeah, these are the seeds.

And this whole place

is just full of seeds?

Yeah, there's a million

millions of seeds here.

Wow.

Wow!

- I like it.

- We'll be back in ten minutes.

Woo-hoo-hoo!

Yeah, that was cold.

And back to the lab.

Fits perfectly.

You know what's colder

than negative 20 Celsius?

Welcome to the cryo-lab.

Negative 196 Celsius.

You can see the liquid nitrogen.

Whoa, it's boiling.

You know why it boils?

At room temperature, it's actually a gas.

- Mmm, yeah.

- So it has to be very cold.

Otherwise, it basically turns

into what you're seeing out here.

- Right.

- So that's boiling at room temperature.

That's how freezing cold it is.

The margin for error is very small.

So, what's my next

natural inclination?

This is the GoPro liquid nitrogen test.

For science.

In three, two, one

- Whoa!

- Whoa!

Oh!

- All right, let's get it!

- Pull it out.

How does it look?

- It's still there!

- Did it shatter?

No. Oh, that's amazing.

It literally just froze.

- Hey-hey.

- Hey.

So, I'm super stoked.

I've known Iván for over ten years.

This is his base of research?

Where he works?

Yeah. I met him in the field,

I've never been here.

Hello, I'm Zac.

Iván is a scientist

who has spent his entire life

researching, protecting,

and cultivating vegetables like maca,

and his latest focus

is on another food called yacón.

You've been involved in

a lot of those studies over the years.

Yeah.

Now we know that

yacón has high levels of antioxidants.

In many parts of the world,

they use it to get healthy skin.

In Bolivia,

the consumption is for diabetics.

It reduces cholesterol levels,

and it's a prebiotic.

So this is

It's similar to a potato

sort of.

It's kind of like an improvement

on the potato?

And it's got all of these health benefits.

How come people don't eat more yacón?

Exactly, that's why I've been working

with him for ten years.

We're trying to get more

of that education out to the US.

That's unbelievable. I mean, this alone

That doesn't affect your insulin levels?

Right, so it's super low

on the Glycemic Index.

It's almost like a cheat.

That's so cool.

The syrup derived from yacón

is a natural sweetener,

and it's super low in sugar.

How are we just discovering this?

- Can he taste that?

- Yes.

What's it taste like? Honey? Molasses?

Yeah, it's like a molasses-y

kind of incredible sweetener.

- Sure, how should I do it? In here?

- Yeah.

- Wow!

- Isn't that great?

- That's amazing.

- Thank you.

- That's really it's not over-sweet.

- Right.

- It's just sweet enough.

- Yeah.

Right here in Lima,

they're not only saving the potato

Thank you.

but working to feed all of mankind.

Drop some wisdom.

What'd you think?

It's crazy, like, I mean

world famine,

world hunger is just a whole other

whole other situation.

Remember, famine isn't always

about scarcity of food.

It's also about the distribution.

Yeah, but what'd that guy say?

One potato, one egg,

and you're good for the whole day.

Exactly.

It's kind of made me rethink

my definition of a superfood.

This is a food that is super

at feeding everyone who needs to eat.

- Right. Yeah.

- You know?

There's some special things

that you're never gonna see anywhere else,

and them preserving it

for the world is just really

- amazing.

- I definitely wanna consume more yacón.

- Can you grow it?

- You can't grow it, no.

It's ill*gal

to grow yacón outside of Peru.

'Cause it's part of their cultural

and geonomic heritage.

As the global demand for superfoods

like yacón, maca, and camu camu

increases exponentially,

a new problem arises: biopiracy.

Taking the real, raw plants

out of the country, which is ill*gal.

Paying people off at the ports.

And now China grows

these things illegally.

Oh, really?

- They know that and they can't stop it?

- Yeah.

It gets worse.

Biopiracy also harms the consumer.

When you purchase Chinese maca,

you're actually getting

a genetically modified version,

grown with pesticides,

in poor growing conditions.

It has nowhere near

the same health benefits

or nutritional properties

as the original Peruvian version.

But, of course, the label usually

makes no mention of any of this.

This is a little glimpse

of my world there, Zac.

Pretty awesome.

Yesterday was all

about food sources.

But today is all about food.

We're meeting a local Peruvian

semi-pro skateboarder turned chef.

The best chef in the country.

How's that for a cool resume?

- Hello!

- Hi!

This is Virgilio Martínez.

He's not just a Michelin-starred chef

with an award-winning restaurant.

He's also created an innovative menu,

entirely based on local,

regional ecosystems

found from the coastal waters

to high up in the mountains,

here in his home country.

This is Virgilio's flagship restaurant,

Central.

What you see here,

are mostly "rare" ingredients

uh coming from different parts of Peru.

And so every dish that we create

is coming from one region,

one ecosystem, one altitude.

So, everything that grows together

comes together on the plate.

Wow.

So you actually travel

to those places

- to really start to understand all of it.

- Yeah.

Team of researchers

and different disciplines.

Anthropologists, sociologists,

you know, to work on the interpretation

of that ecosystem.

And then you bring that knowledge

into creating your food.

That's that's like amazing.

Yeah, it's very emotional.

We have

a lot of responsibility nowadays.

We make sure that

everything comes from here.

Locally sourcing your food

isn't just good for the community,

it's good for you.

The second produce is harvested,

it begins to lose nutritional value,

up to 30% in the first three days.

So less travel time means more nutrients.

Well, we're working on

55 varieties of potatoes now.

- Fifty-five?

- Just 55 out of 4,000.

- Yeah, you only

- Yeah.

Are all of these different?

Are all of them good?

- Yeah.

- All of the different kinds,

or are some of them kind of weird?

Yeah, it feels like it's coming

from another planet. You see

- Yeah.

- Yeah.

It does, it's really weird.

Yeah, look at that.

This is one of the keys

to healthy, sustainable eating:

knowing not just what you're eating,

but exactly where it came from

and who grew it.

It's every single aspect

of being a chef.

He's finding every single ingredient,

getting to know it

So, guys,

you have cuppasu with maka.

- Did you say cuppasu? Really?

- Cuppasu. Yeah.

What's cuppasu?

Cuppasu is

in the theobroma family.

Oh, yeah, exactly. What is it?

It's coming from the family

of the cacao, so the cacao chocolates.

And then, Andean grains.

This one is called kiwicha.

- Thank you, chef.

- Thank you. Wow, man.

Looks like caviar.

And it works like caviar.

Wow, that's good.

It's like a very mild

dessert.

God, that's so good.

Jeez.

No wonder why

he's one of the best chefs in the world.

In this course,

the bulb of the cacao.

It's very fruity, aromatic.

We're getting this cacao from the jungle,

in the Amazon of Peru.

- Beautiful.

- Wow.

- Have fun!

- Thanks, chef.

That is so good.

Damn.

Wow.

This is amazing.

I've never experienced food

like this before.

- Holy crap, this is unbelievable.

- Yeah?

- This is so good.

- Thank you.

This is one of my favorite things

I've ever eaten.

- Really?

- Yeah.

I'm happy to hear that from you guys

because, you know, we are so far away,

but, in the end,

we are so connected and

- Absolutely.

- Through food

you can find, like, lots of happiness,

and we can make people happy, you know?

- Hundred percent.

- Absolutely.

After our incredible meal,

Chef Virgilio took us to the market

where he buys many of his ingredients.

- Do you come here every day?

- Yeah. It's called Surquillo market.

Here you can find

something unique,

and the ingredients come

from different parts of Peru.

- Man, smells good over there.

- Smells good, yeah.

Those are the medicinal plants.

OK. You're a doll.

Huh?

Whoa! Look at that!

It's the biggest avocado I've ever seen.

It's two, three fists.

Hola, ¿cómo estás?

Here you get also your fresh juice.

Ah, there's a lúcuma.

I'll get one. Three lúcumas, please.

Tres.

- Yeah.

- Muchas gracias.

- It's really good.

- Yeah.

Uh Gracias.

Wha-ha!

- He said "wha-ha"

- The universal language.

which means that he's in heaven. Yeah?

It's American for gracias.

- It's just so delicious.

- Wha-ha!

- Tastes like it's mixed with milk.

- Yeah.

- It's not?

- Yeah.

The sweetness is perfect.

- Its creaminess is amazing.

- Yeah.

- Wha-ha!

- Wha-ha!

- Zac, I heard you you skateboard.

- Yeah.

Would you like to go and

- Yeah, totally, 100%.

- Yeah? What about you?

I love being here, so I'm gonna go

and see what I can find, and

- See you in a bit.

- You guys have fun.

- All right.

- See you, man!

- All right. Take care.

- See you.

No No wiping out.

Yeah, I'll be careful.

As I mentioned,

Virgilio was a semi-pro skater.

But after two major injuries, the culinary

world became his creative outlet

and a full-time business.

A film crew is like a small family,

and today, one of our family members

is having his birthday.

Happy birthday!

Yeah!

That's right.

Darin's the birthday boy.

And in his honor, a special vegan birthday

feast has been prepared,

including his favorite, camu camu juice,

straight from the Amazon jungle.

Well, where do I begin? Darin

I'm so happy we've been

all over the world on this epic journey.

Couldn't imagine doing this

with anybody else, dude.

- Be you

- Be you.

and the people

that have a problem,

guess what that is:

their problem!

I can now say

I've traveled the world with this guy.

Although you feel full

from a McDonald's meal,

you're nutrient-starved.

- It all makes sense.

- It just tastes so good.

- Oh, gosh.

- He's become a very good friend.

- Here we go.

- What you gonna do? Point Break?

- I don't know, I'm Work your magic.

- He's got that surfer hair.

Ride or die. Seriously, much love.

- To 48 more irrelevant years.

- Yeah!

Happy birthday, dear Darin ♪

- Hey!

- Cha-cha-cha.

Happy birthday to you ♪

To the camu camu gods.

- Woo!

- Hey!

Oh!

Oh!

We got you so good!

Can't even blow out a candle!

Nope. It's coming back.

Ah!

One of the best ways

to start the morning

is by meditating.

And this day begins on our hotel rooftop.

Big breath in.

Darin has been teaching me

some breathing techniques.

Exhale and hold.

Everybody knows breathing is good for you.

Everything out and hold.

But I'm talking about really breathing.

Just like any other muscle in your body,

your lungs benefit from a good workout.

Diaphragmatic breathing

increases oxygen levels,

improves blood flow, increases energy,

and improves posture.

It also helps set my mood for the day.

Now that Darin has helped me

get centered to start my day

- Hey, Zac, d'you wanna sand surf?

- It's called sandboarding.

Sand Sand surfing.

Sandboarding.

You feel like sand surfing?

You want to do it? Fill this out.

And, as with any extreme activity,

we have to sign liability waivers.

Oh, we're going.

- Just in case.

- That's how you sign?

How do the fans even know?

I could scribble that.

Get to know it.

Put it on your forehead

while you're asleep.

- Oh, yeah!

- What's up, guys?

Last beat of the best day ever.

Best day ever.

Today, we're heading 38 miles south

to the Chilcas district.

All right. I'll catch you later.

I might catch some shut-eye.

- Listen to one of your podcasts.

- Oh, yeah.

Yeah, even when you're not talking,

I still hear you.

How does he do that?

He could sleep through anything.

Woo-hoo!

- I nap on a couch.

- Whoa! Is this the sand dunes?

- Looks like it, man.

- It's marked, so

I tried to do this at Pismo Beach

when I was growing up.

- Oh, really?

- Yeah, we would always make sandboards.

We'd always make 'em in the garage

and stuff like that.

- They'd never work.

- Never worked out.

Never.

I mean, these look like the gnarliest

dunes I've ever seen. Look at that.

Whoa! Whoa

Sick. These look steep.

Just go straight. Make no turns.

Woo-hoo-hoo-hoo!

Oh man, this is gonna be

- This is gonna be hilarious.

- We are gonna be eating so much.

Oh, yeah.

Cool.

Come on!

Uh-oh!

Just like anything new,

we're taking baby steps.

Whoa!

Yeah! Get it!

I've been takin' tons of little pills ♪

To make my heavy head fall off ♪

Woo-hoo!

As I surf across what looks like

an endless desert,

I can't help but think about

how the planet is changing.

Farmable land all over the globe

is decreasing,

while deserts like this are increasing.

This is a fact.

The disaster movie scenario

I joked about in the beginning

isn't necessarily a joke.

It might not be a nuclear w*r

or apes taking over the planet

that brings us to an end.

It might just be a reduction

in our food supply,

as Earth slowly burns up.

And while this might not happen

during our lifetime,

it's good to see that some steps

are being taken now

because nobody should ever have to live

in a world without French fries.

I know I can't sit quiet ♪

But I don't know what else to do ♪

Now as our poor young lungs deflate ♪

I'll admit I've gotten older ♪

Mellowed out

Chatted up those I used to hate ♪

The feeling that we're lost

Will always fade ♪

I present no