Well, Skip, we're about ready to go. Hi, I'm Dave DeWitt, your host for Heat Up Your Life. We're about ready to take off on a whirlwind tour of the chili pepper cuisines of the Western Hemisphere. We're going to Jamaica, Mexico, Florida, Louisiana, Texas, and then back here to New Mexico. So hang on to your taste buds and join us for Hot Plates, the final episode of Heat Up Your Life. In the interest of people, peppers, and passion, we dedicate this next hour to Heat Up Your Life. Episode 3. Hot Plates. Spicy foods from around the world. After a thorough inspection of our 1937 British Tiger Moth, my pilot Skip assured me that we were ready for takeoff. Clear prop. Clear prop. Make it hot. It's hot. Contact. Contact. Hand-pulled prop. I was really in for an adventure this time. Our first destination?  Once airborne, I asked my trusted aviator for a map to track our trip. Skip assured me that he carried only the very latest in navigation aids, which I could find in my cockpit. I had been to that beautiful island before, but had never traveled in such grand style as today. After landing at Montego Bay, I was to meet driver and chili expert David Brown for a drive through the Jamaican Highlands. We finally arrived at the historic Good Hope Great House, where I met with Winston Stoner, director of the Bush & Brownie Company. And now Caribbean cuisine and Jamaican cuisine in particular is being discovered all over the world. Yes. Especially in the United States. Discovered and encountered. I said second encounter. That's right. But you know, it's an interesting thing that I'm finding. I just returned from the States and it's a very heartening thing. I now see a lot of major American companies producing products that are being either Caribbean in flavor or in some instances being called Caribbean. And I think it serves to legitimize the cuisine. I know some people are worried and say, oh, will you be able to serve it? But I think it serves to legitimize the cuisine. I think it removes it from being a fad, the mainstream. You know, and it's fascinating to me. It was fascinating to me too. And Winston suggested that for some authentic Jamaican food, we should find some jerk. Real Jamaican barbecue, that is. And that was easy to do. The Double V Jerk Center came highly recommended. And since it was such a short distance from our lodgings at the Sibony Resort in Ocho Rios, we decided to drop in for lunch. Hi, we're here at the Double V Jerk Center in Ocho Rios. We're talking to Craig. And what's your last name, Craig? Big No. Okay, Craig Bigelow. And Craig, I understand you're from Boston Beach, is that right? Yes, we're from Boston, yes. And tell me a little bit about how jerk got started in Boston Beach. Okay, that started from our four parents. That's our grandfather, our great-grand, you know. The other one who started the jerk, you know. From there, we take on my daddy, from my daddy, from his daddy to his daddy, me. I'm straight up, you know.  Yes, I was nine years old. I've been here working, man. Cooking all the time. That's a long time. So I guess you're the expert. And you have all the secrets of jerk, right? Yes, I have it, no problem. Okay. Well, tell me, can you share one little secret about jerk? Okay, that's the season. The season. The season. It's all in the seasoning. Okay. In the seasoning, you use pimento. Yeah, that's 21 different spices that you use in the season. Oh, I see. Yes, 21 different spices. You use Scotch bonnets, too, right? We use Scotch bonnets, but it doesn't have to be Scotch bonnets. Oh. You can use a pot of pepper. You know, bird pepper, that's a finer type. Right. Scotch bonnets, but Scotch bonnets are very, very hot. Okay. Do you use country peppers, too? Yeah, country peppers. Okay. And... Remento. Okay. 21 different spices in the seasoning. And then, where do you get your meat? Where do you get the pork? Okay, we get it from our local farmers. Oh, I see. Yeah, from local farmers. I see. Do you go buy from them or have contracts with them? Because you go through a lot of them. Yeah, yeah. We go to them, and they take it out here. They take it here, you know? Okay. And we just do it around the back here, on the tables. We cut it up and season it around the tables. We buy them all. We buy them all. All pigs. Right. Yeah, just take all the inside and get them scraped. Uh-huh. We do the wallet, everything around the back. I see. Okay, well, tell me a little bit about this fire here, and the fire that we have in the back of us here. Okay. What are you doing over here? This is the pit. Okay. After we keep the coal. The charcoal. Right. The wood there is to keep the fire, to keep it lively, to keep it burning. Right. We're gonna burn the coal there. Uh-huh. We take it to the shovel. Oh, give me the shovel. He's gonna show us how to do it. Yeah. We use the shovel like this. Now, notice the shovel has a wooden handle, so it doesn't get too hot. Okay. We break it there. The shovel here. And we throw it under. I see. Okay. Right. We throw it under there. The heat. The heat from the coal. That's what we cook this for. Okay. Now, and then you put the meat on there, and then you put the, this meat has been already seasoned and marinated for a long time. Yeah. This is overnight. Like a night before. I see. Like this evening for tomorrow. Okay. And then you put this metal over the top of it. Yeah. Put a thing there to keep the heat down. Keep the heat. Okay. I see. Now, if you put the wood under there, it would get too much flame, right? Yeah. You can't put the wood under there. It's burning. It does turn color. It gets very brown. I see. And it's not cooked. Can I take a little taste of that? Okay. No problem. Okay. Okay. He's going to.  Great. Look at the food. Okay. Wow. Yeah. Very hot. Spicy. That's the best jerk I've had so far on this trip. Wow. Number one. By now, I was ready to cool down by the sea. And what better place than Norma's at the wharf house? Where Chef Norma Shirley showed us another aspect of Jamaican cooking. Okay. I'm going to be showing you how to do a curried lobster that we do in the island. We melt some butter, say about two tablespoons of butter. Make sure that the butter doesn't burn. And to this, we're going to add. And I'm going to use my hands because I think hands are here to be used. We're going to put some scallions, a generous amount of scallions. We're going to put some garlic, which I have creamed with a little olive oil. Or you can just use any vegetable oil and mix that in. And also, we're going to put some curry powder. Let's put about a teaspoon and a half. And we have the madras curry powder. Tell me about the madras curry powder. Well, it's from India. It comes from Madras in India. And it's quite a much more spicy. If you could smell this, you could smell the flavor that's coming off from it. That's great. And we're going to put this on and just sort of saute it for a couple of seconds, really. And to this now, we're going to add what we know as a scotch bonnet pepper, which I'll show you one of them in its real form, this.  Now, we're just going to put a little bit of the scotch bonnet pepper in. That's been cut. Try not to use the seeds, as what happened with the seeds is that the seeds give a much more hotter flavor. And really, you want some heat.  And I'm going to add a couple shells of fresh thyme. This is, to me, this is the queen of spice. This is wonderful. And I'm just going to take some of the leaves off. We added a little bit of water or chicken stock, if you would rather that, to give it a little bit more liquid in it. And to this now, we're going to blend this. We're going to blend it. I'm just going to put it in a blender and blend it until it's smooth. Consistency is coating the back of your spoon. See? See? I created it myself because I find that what happens is lobster become too rubbery. So I make the sauce and then put the lobster in. People tend to be cooking the lobster as they're making the sauce. So the lobster gets overcooked and becomes terribly rubbery. And what you want to do is to have the lobster still quite succulent, you know, maybe even to the point of being underdone. Because as you know, that shell food really gets rubbery if they're overcooked. Well, most anything. Now here we have some lobster. And what I've done is taken it out of the shell and just cut them in sort of nugget-sized pieces. We're just going to drop this in, bits of lobster. This is enough for two people. And we're just going to gently just going to turn the lobster, literally just turning the lobster over in this sort of marinade or sauce, whatever you want to call it. We're going to just let it cook. Here is the elegant finished dish, Curry Jamaican Lobster with Otahiti Apples. I just came in out of the rainstorm. It's pouring out there, but you've been cooking here, I see. Yes, we have some wonderful lobster. I'm sorry about the rain. Oh no, the rain's wonderful. It makes the beautiful Jamaican. Would you like to have any taste? Oh yes, I sure would. Oh, I love curry. I love lobster. I love your curry. No, it's perfect. Good. And what kind of apple is this? Otahiti. It comes from Tahiti. I'm not quite sure if Columbus brought it over. I know it's not Captain Bly. He brought the bread fruto. Right. And the ackee too. And the ackee, yes. Oh, that's great. Thank you. In a few hours, the storm cleared. And as my faithful pilot Skip and I taxied out of Montego Bay, it was evident to me that Jamaica had established its reputation as a haven for fiery foods. But while we skimmed over the Caribbean Sea, I wondered how much this spicy island cuisine had influenced the United States. Our flight took us over the island of Cuba and back to the States. Soon we landed at the busy Miami International Airport. I knew that Miami food was Cuban-oriented and supposedly not too spicy, but I had a hunch about this trip. And the hunch paid off. In little Havana in Miami, I met with Florida food expert Stephen Raiklin, author of Miami Spice and the Barbecue Bible. I was curious about the invasion of hot and spicy Caribbean foods into the southern United States. Tell me about the influence of the Caribbean on the food of Miami, especially in terms of hot and spicy. Well, the influence is enormous. And if you think about geography, Miami juts like a thumb into the Caribbean Sea. So, and we are the focal point really for all of those islands. In other words, when business gets done, it gets done through Miami. As much as in your island. Now, in terms of the influence of hot and spicy foods, well, Jamaican, very strong, Scotch-Bonna chili, the popularity of jerk.    And then it spread throughout the rest of the United States. What ethnic groups are here in Miami today that like their food particularly spicy? Well, you know, one that jumps out the mind is the Haitian. And we have the largest Haitian community in the United States. And Haitians have a chili they call the Dom John, the Lady Jean. And it's a bright red pot. It's a member of the Scotch-Bonna family. And it's used for a couple of different dishes. One they make a dish called grillo, which are fried, spiced pork bits. And the pork is seasoned with this hot chili. And all Haitian dishes would be served with something called picles, which is shredded cabbage that might be carrot. And the firepower here are these Dom John chilies. And they're used with great profligacy. And this stuff is really hot. Steve, let's go check out the peppers in this market here. You bet. These are rucatillos. We call them ca-chucha. Chile's ca-chuchas here. Ca-chuchas means capper. Cat or something. Cat or something. You know, like abonnet. Abonnet, yes. Yes, like abonnet. And these are used a lot in Cuban and Puerto Rican cooking. Now, what's interesting about these, these are cousins of the Scotch Bonnet, the world's hottest chili. And if you break them up into a smell, that sure smells like a Scotch Bonnet. That's right. But I'm going to do something you would never do with a Scotch Bonnet. Pop it in your mouth if you need it. I know if I need it. You would do that with these, for example. These Scotch Bonnet. This is the ca-chuchas here. These have the aroma and flavor, the floral kind of apricotty flavor of the Scotch Bonnet. None of the heat. So very little of the heat, let's say. Seeds. They discard the seeds. And then the chili would be chopped up and added to a mixture brought as pan-fried onions, garlic, and these ca-chucha chilies. And this would be used to flavor everything from rice to soups to stews.  Okay. Okay. Tamales. I mean, I just love these guys. And they're not well-known outside of Miami. But in Miami, you can find them in supermarkets. You can find them everywhere. There's a little bit of a bite. A little bit of heat. A little bit of heat, right? Right. Well, luckily we're at the Palacio de los Jugos, the Juice Palace. Right. So after this, we can cool our palate off with a glass of fresh tropical fruit juice. Good idea. Stephen suggested that the best way for us to taste the spicier, nouveau Cuban food would be to visit the trendy South Beach part of Miami Beach. And I had no problem with that. It's always fun to go to the beach. And in South Beach, the people watching is all part of the fun. Stephen recommended that we visit Yucca Restaurant. In case you don't know, Yucca is a starchy tuber. But some people have suggested, tongue in cheek, that Y-U-C-A stands for Young Urban Cuban American. In the kitchen of Yucca, the chef quickly proved that chilies are catching on in the new Cuban cuisine. He was preparing El Mariachi, which is New York steak served with sautéed chilies, vegetables, and a Yucca puree. First, he slices and chops jalapenos and scotch bonnet chilies and sautés them quickly with other vegetables. Now I'm not going to show you something as simple as grilling a steak, but after the steak is grilled, it is sliced and placed on a plate with a Yucca puree, which looks like mashed potatoes but tastes much better. Then the vegetables are placed on the plate and to prove that chilies are more popular than ever, crushed hot red chili is sprinkled over the steak and a finishing sauce is applied. Then comes the most important part of the lesson, where I get to eat the entire meal. Beautiful. Absolutely beautiful. Having sampled the best of Miami's spice, we set sail for our next hot spot, New Orleans. We'd meet up with Pilot Skip later on in Texas. To get a quick lesson on hot and spicy Louisiana food, I cruised into the French Quarter Festival, where I found that people down there just love crawfish.  I'm cooking up crawfish et tou fe. My favorite. Very, very, very delicious. And shrimp and crawfish crepe. In multicultural New Orleans, I found a Chinese spin on hot and spicy Louisiana called crawfish and oyster sauce. So hot and spicy. Hey, we cook the home peppers. We round them up. We cook it in some bean sauce for about two hours until it releases all the flavor. Do you have a smell of vision on there? All right, get ready. This is Charlotte. We've got some Charlotte and some onion. Got that in there, some black bean sauce. There's some meat in there. And I saw a stir fry a little bit. And we're five brothers. This is my oldest brother. This is number one son. Four sons. We all work together. Put a little soy sauce. We steam it for about two hours, and then that brings out the flavor. There's much more flavor than this pepper. That's oyster sauce. The white, that's salt and pepper. Salt and pepper and a little sugar all combined. We can get that. Some corn starch. This is for dad and his son, the next generation. Actually, we're feeding this kid steroids so he would grow up much faster. Other French quarter favorites were big pots of gumbo, blackened chicken, and hot sauce everywhere. Did you see that? I like them hot. And a vendor explains how to use his hot pepper jelly. You can use this Philadelphia cream cheese spread it on celery stalk. Use it to make your barbecue sauce. Chicken wing dip, chicken liver. You can even put it on top of ice cream, believe me or not. It's good. As much as I hated to leave New Orleans, I had an appointment in Lafayette. At the beautifully restored Acadian village near Lafayette, I met up with chef Scott Landry who hails from Lake Charles. He agreed to cook some of his favorite native dishes outside just to show how easy it is. He made crawfish etouffee, chicken and sausage jambalaya and one of his favorite foods from a nearby bayou. What we're going to do right now is we're going to season this alligator up that we caught and we're going to put that bar in season and on there. Remember, you've got to season that and it doesn't have to be long you season that for 10 minutes, 15 minutes, that's all. And then my friend I've got this friend from Broadbridge, he makes this stuff from the form yard and it's some habaneros and some cayenne peppers and it's a little bit of everything. It's a brand new bottle so if you don't mind I'm going to try it. No, I didn't have to use my teeth.   But anyway, I'm going to put that in there. Oh, you can't put that in there like that. I've done this with you a lot. Boy, that smells good. And then I'm going to sprinkle this all around in there and I'm going to use my knife to move that around.  But not too hot for down here. Then I'm going to put some parsley and some onyons. And then I'm going to use these red bell peppers and these yellow bell peppers because you know the difference is one's more ripe than the other one and they're going to go bad if I don't use that. So I'm going to use that right now. And in alligator, the most important thing to remember about alligator is to cut all that fat off because that fat, man, that's nasty.  I'm not so sure what that is. I'm going to tell you, if you don't have no alligator at your grocery store, I don't think you might get that, but in Lake Charles we got that. If you don't use some chicken and what I want to tell you about this dish is cook it too long. Oh, it's like that rubber on your feet. But you don't have to do that if you won't. My wife, you know I used to have a wife, but she left me one time. She's the best housekeeper I ever met. I married her. When I left she kept the house. It's one of those things, you just can't understand that. And you know, alligator everybody wants to know what that tastes like. I told some men the other day when I was in Florida it tasted a little bit like manatee or eagle or any of that stuff. And I think that they'll get on you case. But it makes a pretty good gumbo and you stir that all up and you got the colors in there. If you want you put your hand in there and tear it before it gets too hot. And if it's too hot for you that sauce that I'm cooking with is pretty hot, yeah. You just add a little water. Well, I've got Stan Goche stuff over here and I'm going to put that out of the way because that's not important to sauce. I said I cooked it. That's what it is. But my friend Stan, he couldn't cook. You don't know. When we went to that fire food show they gave us all them peppers. Man, we made some gumbo. It was so fun. And the good thing about Louisiana cooking you got to remember is that anything can do that. If you got some on your own and some celery and some bell peppers you can do that dish just like that. It's not bad. And as you can see it don't take long to cook this. You don't want to overcook it because it would be too chewy. Okay?  And I've got this dish all done here. If the onions cut down a little bit it would be fine. You want a little smoke I can make some smoke. See that smoke? I can make it smoke. I've got my knife here. That's so you can taste that. That's what that burning rosé does. Mmm, mmm. Or like my friend Justin says I guarantee that's good. And that's that. I'm finished. You get a picture of that for your cameras. Okay?  Okay. Let's get some of this alligator now. Do alligators eat crawfish?  Okay. Which is anything. That's good. Spicy. Now it'll make you grow up big and strong. Alligator. Hard to find in New Mexico but I guess it's good here. You can make it with anything you want. Now I headed for the Lone Star State the home of Tex-Mex and more. It is said that Texans put jalapenos in everything. To prove that is true I tasted an outrageous dessert of the demonstration kitchen at Central Market in Austin. We're going to be making jalapeno white chocolate begonia flour ice cream. That is Jeff Blank, one of two executive chefs at one of Austin's finest restaurants, Hudson's On the Bend along with Jay Moore. They already have a half gallon of milk and a quart of heavy cream and a rolling boil and Jay is adding eight cups of sugar that will dissolve until the mixture is smooth. Folks, this is not a help food dessert. I'm going to wait for this to come in into solution. The next step is to core and dice the jalapenos and Jeff uses a vegetable peeler to remove the seeds and the hot veins of the jalapeno which reduces the heat. They will have one cup of diced jalapenos. For flavoring vanilla is added to the egg yolks and that mixture is added to the boiling milk and cream. The trickiest part is yet to come. Jeff explains The secret of cream on glaze is to slowly titrate the milk, cream and sugar solution into the egg yolks and vanilla so you gradually bring that temperature up without causing the eggs to scramble or to lump. So we're going to gradually add the hot solution to the cold egg yolk and vanilla solution. Then the process is reversed and the now warm mixture is added to the remaining hot milk. It's strained to remove any lumps and then the mixture is placed in the refrigerator for a few hours. Now the cream on glaze has chilled and Jay is going to start to make the actual ice cream now. The white chocolate is melted in a double boiler and the cream on glaze mixture is added to the chocolate along with the jalapenos lime juice and finally the begonia flowers begonia flowers then the mixture is added to the metal cylinder. We've got the paddles in there to top on and we'll just slide it right into the barrel add our ice and rock salt and begin freezing. While the ice cream sets up Jeff and Jay make a strawberry mint salsa to top off the dish as if it needed it.  And Texas jalapenos never tasted so good. By this time Pilot Skip and I were ready to leave the Lone Star State and head our trusty tiger moth south of the border in search of the origins of Texas heat. One thing about Mexico whenever you go. Pulling out my trusty Mexico map I quickly identified three great hot spots that we would have to explore. There's the bustling capital Mexico City. The tropical city of Cancun in the land of the Maya. But for our first stop we landed in the exotic high desert plains of Oaxaca in search of that land seven delicious mole dishes. After a quick tour of the craft shops and the chili filled mercados we headed out into the country to find Moli expert Susanna Trilling at her cooking school. Hi Dave, welcome to Oaxaca. Thank you Susanna. We're here at the Seasons of My Heart Cooking School in Oaxaca with Susanna Trilling and Susanna what are you going to make for us today? Today we're going to make Moli Negro Oaxacaño and we're going to make two types of tamales one with chipiles which is a wild herb and one with strips of chili de agua which is a native chili to Oaxaca that's fresh. Why don't you tell our viewers exactly what a Moli is? Well Moli comes from the word Aztec word which means mixture or concoction and it's used with different chilies mixed with different nuts and seeds and spices and all mixed together in one pot and then you cook your meat and chicken on the side and then it's later mixed into the sauce itself. Sounds wonderful.  Great, thanks Dave. Piscado con cal Susanna is fortunate that she has the help of her assistants Paula Martinez and her daughter Francesca Marcus Martinez in preparing this elaborate concoction. Paula is now grinding up the almonds the peanuts and the sesame seed paste the end of the sesame seed paste for the Moli Negro and this is the traditional way that it's done here in Oaxaca many women still do it this way because they feel that the blender just doesn't have the right consistency and they say that everything tastes more sabrosa more sabrosa when it's made on the metate they grind the chilies this way they grind the tomatoes the mild tomatoes or the tomatillos and they also do all the nuts Paula is also going to do the blackened seeds that we've charred from all the inside of the chilies as well. The next step is to add fresh time and Mexican oregano to the mixture of toasted nuts and sesame seeds she's mixing together to make one final paste and we'll add that to the chilies that are blended and be fried and the tomatoes and mild tomatoes and we're going to add all the other ingredients and then we add this mixture as well. Susana describes the unique chili peppers used in the Moli Negro we're going to use chihuacla negro which is a chili that's especially from Oaxaca Pacilla Mexicana which is a chili from the Zacatex, Mexico and mulatto negro or ancho negro chili guajillo and also the chipotle meco which is a type of seedless chipotle. The next step is to roast garlic and onions on a comal or griddle and then set them aside to cool. Now the next thing we're going to grill we're going to grill the chilies and we want to make sure that these guajillos that are the most red of all our chilies today that they really get toasted black because if they're not black it won't give the Moli Negro its true color. Spices such as cloves, black pepper and cinnamon are also toasted. What important step in Moli Negro is to blacken the seeds of the chilies being used in a deep frying pan. At the same time, Susana fries the tomatoes and tomatillos together in a little lard or oil. By the time the seeds are blackened the tomatoes and tomatillos are done. Even more ingredients are fried up for the Moli Negro including raisins, Pandemoreto or egg bread and plantains. Combining modern and ancient technologies while Susana is using a blender in the kitchen to puree the chilies and the tomato-tomatillo mixture outside, Paula is grinding up the blackened chili seeds. The next step is to combine all the previously prepared ingredients into a Moli sauce. In a cusuela or a clay pot we have some hot lard here ready to go. It's smoking hot and that's how you want it. We're going to put the puree of all the dry chilies that are mixed together into the pot and fry them. Susana adds the pureed tomatoes and tomatillos the grilled onion and garlic mixture the nut mixture that Paula prepared on the matate the bread, plantains and raisins mixed with the toasted cloves, black pepper and cinnamon the blackened chili seeds an even more interesting ingredient such as flamed toasted avocado leaves and some semi-sweet chocolate ground from the beans in the molinas or mills in the markets of Oaxaca. The thing about Moli is you have your chicken or your turkey or whatever meat you're using cooked on the side and then you return the meat with the stock to the Moli and you serve it. When you get your plate you serve it in a bowl and the main feature is the sauce without the meat and traditionally in Oaxaca it's not really served with this fork or a spoon it's really served with a whole pile of tortillas and your tortillas serve as your spoon and then you use your fingers to get the meat off the chicken or the turkey. This looks about ready. Dave come try some Moli. I'd love to. I can't wait. Must be starving by now. Lot of steps in this recipe. Mmm. Oh Suzana this is wonderful. How else can you serve this Moli? Well we use it to make tamales in Moli Negro or also we make something called emolados which is like enchiladas but with a Moli sauce. As you've seen Moli Negro demands many ingredients and a lot of preparation but it sure was worth all the work. My journey into the wonderful world of Moli is one that I won't soon forget. After Oaxaca our stop was the capital of the country Mexico City one of the largest and busiest cities in the world. There we visited the huge La Merced Market with its huge selection of chili peppers. We also stopped by the Zocalo or Central Plaza of Mexico City. When the Spanish explorer Hernán Cortez arrived here five centuries ago this was the very heart of the ancient Aztec capital of Tenochtitlan. As a matter of fact the ruins you see behind me were part of that ancient city that was discovered when the subway was built through this very area. Now chili peppers were extremely important in Aztec daily life and their diet and no fewer than 20 domesticated varieties of chilies were grown right around this very area. In order to learn how chilies had influenced Mexican cuisine in the centuries since the Spanish conquest I accepted the invitation of Lula Bertrán a food expert and famous television star. She promised to prepare a number of tasty chili dishes that were disappointed. Lula this is such a beautiful house thank you so much for inviting me here. Thank you, I'm glad you're here. Well this isn't just food Lula this is like a work of art. Yes I think it is because food is really an art. Certainly shows here why don't you describe these dishes to us starting with this interesting one with the poblano. Well this is really a French technique of a paté and what I do I choose to a poblano chili paté. Oh chilies and nogata paté. Yes very much like chilies and nogata. And this dish with the jalapenos I guess it's an appetizer. It's an appetizer and you just do like onion rings but these are chila rings. Oh I see.  Chorizo on the top, yes. Excellent. Oh I see. And this abstract painting of a salad I guess this has a hot and spicy dressing Yes the dressing is really with the chila pequine and we have a little jicama there and the goat cheese and the squash blossoms. Let's move down here and talk about this rice dish for a second. The arroz verde we call it and this is a green rice and it has also poblano chili and spinach and cilantro. Oh I see. And this unusual dish here describe this for us. This is a tamale. The only thing is that instead of being wrapping in banana leaves or in corn leaves it is wrapped in the chili and cooked in a mole. This is the chila. And down here I guess this is a picadillo stuffing. Yes well this is a very Mexican picadillo and it is a little sweet because the chiles are cooked and caramelized in piloncillo which is the raw sugar that we use. And well we have a sauce of avocado and tomatillo. Oh well I can't wait to taste all this but even more than that I can't wait to watch you cook it so why don't we go into the kitchen and see what happens. Okay let's go. But first we had to fix an authentic Mexican drink. So Lula we are going to make a hot and spicy tequila what do you call this? Well I call it tequila enchilado. Tequila enchilado. That's nice. Okay so you are going to tell me how to do this right? We have a bottle of tequila here. We have a bottle of tequila just use your favorite brand and we start by putting some peppercorns. Okay about how many? There's about five more. Okay then how about some chilepiquini. That's the hot stuff in there. About the same number? Yes. Okay I dropped one. That's okay. I remember Julia Child used to drop lots of things. Oh yes. Just pick them up and put them back in. Okay what's next? Now let's put some of the lime rim. Okay that's good. And if you want to help yourself by putting Okay this is different. There we go. One or two? We are doing it great. Let's just do it with one. Okay we'll push that down in there. And then we're going to flavor that with a cilantro Okay. Cilantro spring right? Right. Spring that's fine. And we push that down in there like this. Stir it up. You stir it and then you close it and you take it to your refrigerator or even to your freezer and keep it there for about a week. About a week. Okay that looks terrific. Now you've already done some here for us that's been I can see that's been about a week I guess. Yes and the flavor is really very very in its best right now. Okay so how do you prepare these glasses for drinking? To serve it you just put a little lime around the edge of the glass. Around the edge of the glass. Then pass it through the salt or coat it with salt. Salt? Let's say yes. And then with chili pecan. This is a powdered chili. It's a powdered chili and it's going to be real hot but wonderful particular. Even if you have some of the stuff coming out that's fine. Okay I'll take a little taste of this and then I'm going to go and let you cook some more. Great. Perfect. Thank you. Then Lula showed me how to make her stuffed jalapeno rings. Delicioso. To make the batter she combined one cup of flour one tablespoon baking powder one tablespoon salt and about a half cup of milk. With a whisk she stirred it until thick. Lula explains the next steps. You slice jalapenos you take the seeds out and then you dip them in the batter and right away in the oil. And you just wait for them to get a very nice brown light brown. Okay. Feel like this and you just take them out and place them on paper towels. Once you have them fried, crispy and good then you're going to stuff them with a mixture of cream cheese and chorizo. You know chorizo is our Mexican sausage. Very spicy. Lots of chiles in it. So what we're going to do is just mix the two of them and have a very nice mixture. And then we're just going to put this on top and this is a way to serve them real hot. So the chili and the chorizo blend very well. Lula was spoiling me with her great cooking but alas I couldn't stay in Mexico City forever. It was time to escape the big city and do like the Mexicans do. Go to the beach. So I followed their lead to one of the greatest resorts in the world. Cancun. There at the Ritz Carlton Hotel I met up with Chef John Gray. Okay John, so these are very wonderful exotic dishes and I'm going to get to taste them all even before you show us how to cook them. So why don't you tell me what I'm going to be trying here. You should probably start with these since this is a little bigger plate. This is a duck that we've done. We've roasted it and like we described earlier we just made it with the sauce of chipotle peppers, the tequila and the honey. A little bit spicy. Yeah it's good. I won't burn anybody out. It's really tasty though. I like the flavor of that duck. You don't want to scare anybody. You don't want to overwhelm the dish, that's for sure. Then we have the roasted salmon with the pasilla chilies and smoked tomatoes. These are little strips of pasillas I can tell. Okay. That's really different. Maybe try this is like a potato chip. It's the crispy plantain. You can just try a piece of that. It's nice and sweet. You guys do things right here at the Ritz Carlton Hotel. That's wonderful. And this is our traditional tic and chic. It's served in like a Mexican clay charola. You just make it like a taco. Just take a little bit of this and some guacamole if you like and a little tomato and cilantro salsa. Yeah, some pico de gallo. That'll work. A little bit of this. That's going to be beautiful.  Yeah, just like a taco. There you go. This is a soft taco. This is mild again. Not very spicy. A little bit of the roasted scatique peppers. I forgot to put some of those on it. Let me get some of those. I completely forgot about those. I can't decide which one I like the best. I tell you. It's wonderful. Well, the tic and chic is probably the most fun. A little messy, but wonderful. That's what it's all about. Great. Good job. Glad you enjoyed everything. Here's how John and I prepared the tic and chic. First, John prepared the red achiote marinade, which is made from a paste consisting of anato seeds, oregano and garlic. This is a very simple blender recipe, adding the achiote paste, two ounces of lemon juice, orange juice, preferably bitter orange, a little white vinegar, two large cloves of fresh garlic, a half cup of water, and some slices of onion, and a little salt. Once you have all these ingredients into the blender, we're just going to blend this until everything is combined together and then we're going to marinate the fish in this mixture, about three minutes. Here is the beautiful color of the finished marinade. We poured it over the fish to marinate it for several hours, then continued the cooking process outside on the grill along the aqua blue shores of Mexico's Caribbean. We have our fish ready, Dave. We've taken our marinade that I made before with the achiote and then we simply layered the fish with some of the very thin slices of onion, fresh tomatoes, and the schkatik pepper. We're laying this on the banana leaves to protect it from the fire a little bit so it doesn't actually burn the fish because we just want it almost to kind of steam in the banana leaves. Okay, did you catch this red snapper by yourself? Well, it wasn't me. It was one of our friends probably, but it wasn't me. Okay, let me help you with these banana leaves here. We'll take this bottom layer and I'll just lay it on to the barbecue, and then we're going to put all the banana leaves over the top of it. Okay. Sounds like a wiener. We'll just kind of pile them on. It's kind of a steamy we're just going to kind of let it see what it'll do, it'll catch all the heat and it'll work kind of like a pressure cooker so to speak keeping all the heat from the bottom up and it'll cook it actually from the top down rather than what you would believe with just the heat coming from the bottom.  Exactly. And we're going to leave this for approximately 20 minutes per pound and fish is a little deceiving this is actually a 7 pound fish so it's one of the larger ones but if you make smaller pieces you can you can just figure it about 20 minutes per pound. Now do we need to cover this with something else or will the banana leaves do it? No, this will be fine just like this. You'll see after a while the banana leaves are going to start to cook a little bit, maybe smoke and add another flavor to the teak and chic also. This is very popular here in the Yucatan and normally it can be cooked underground but not everybody can dig a hole in their backyard so we'll do it in a grill. But if you have a beach you can do it. While staying in Cancun we took a trip to Tulum an ancient Mayan coastal city now partially restored and very probably one of the places where dishes like teak and chic originated. While we were here at Tulum we decided to leave an offering of chilies in honor of the Mayas who loved chilies and used them in their cuisine many centuries ago. Having honored the Mayan gods Skip and I were free to return to my home New Mexico. While traveling from Mexico to the land of enchantment we flew over the ancient trail of the conquistadors those intrepid explorers who traveled north more than four centuries ago to settle new lands for the Spanish crown and with them they brought Mexican chili pepper seeds to New Mexico. Their successful planting was the largest chili pepper crop in what is now the United States. I was more than ready to sample some spicy good cooking. In New Mexico Santa Fe is not only the political capital it is also the culinary capital of the state. Because of its popularity with tourists hundreds of restaurants serve up every cuisine imaginable. As you can imagine chili peppers play an important role in the dishes served in most of these restaurants. We spoke with Mark Miller the anthropologist and the owner of the famous Coyote Cafe. I mean chili is probably the quintessential American food product so I think that probably when you create an environment in which chili is being used you have to look at the American traditions that it comes from and you have to be sensitive and respectful of those culinary traditions. Chili's for me are not just Mexican or Southwestern or New Mexican or Modern Southwestern they're one of the most important culinary traditions in America and this is one of the products that every single person that eats or cooks in America should know about and know how to use. In Santa Fe I caught up with chef Rosa Rykovich and her wonderful poblano chilies. In fact they were the main focus of what she was going to cook for us.  I'm going to dry roast my spices so that I release a little bit of the flavor while I'm sauteing my spices in a dry pan and this will take about 20 seconds. This will make my dish very aromatic. Oh that smells so good. And now I'm going to saute my onions. In the same pan I'm putting a little bit of olive oil in. Oh this is going to be great. And these are red onions. And I'm going to cook these onions for about 4-5 minutes. I'm going to soften them. Now I've sauteed these onions for 4-5 minutes.  And they smell great. And I'm going to add the garlic. I don't saute the garlic for very long because I don't want to burn it. And now I'm going to add my plum tomatoes. I've peeled, seeded and drained my plum tomatoes. Oh it smells great. And now I'm going to add my jalapeños. This will give it some additional flavor. And now I'm going to add my spices that I've dry roasted ahead of time. Oh they look great. This mixture has to simmer for 20 minutes before I add my soaked black beans. Now while this is cooking I'm going to add my sirloin. In another pan with a little bit of oil this is going to sizzle and smell great. I'm going to brown my meat a little bit at a time. I don't want to fill the pan up too much because if I fill the pan up too much I'm going to steam the meat and not brown it correctly. And now I'm going to show you how to stuff the roasted poblano rianos. I have here some gorgonzola cheese. I have a little bit of cream cheese to make the mixture a little bit mellow. And I've mixed the three together and I have this very nice goat cheese filling. I'm spooning it into my roasted riano my roasted poblano chili. And you want to fill them fairly full. And then fold them over. I'm going to dip one in the egg mixture first. Be sure to twirl it around shake off the excess. Roll it in the blue cornmeal. I like the look of the blue cornmeal and the taste but you're welcome to use yellow if you wish. Shake off the extra. And now oh that smells great I wish it could be here with me. I'm going to make another one dipping it in the egg and again in the blue cornmeal and these will fry approximately two minutes per side and I'm going to turn them twice. Well Rosie you made that look so easy. Well Dave it is really easy. So how do you finish up this side? Well I just have to make the chipotle cream and I have here a little bit of sour cream I have some goat cheese some chevro goat cheese and I have some reconstituted chopped chipotle's. I'm going to mix all this together and I'm going to create a cream consistency by adding a little bit of half and half so that I can squeeze it out of this tube and it designs on my plate. And I'm going to serve up some of this chili. Doesn't this look great? Oh it smells great too. That has the black beans in it. Yes it does. It has the black beans it has fresh herbs. Sirloin steak? It has sirloin steak. Yes I like to use the best quality of sirloin but you know I also have made this dish using chicken. And there goes the stuffed poblano and the chipotle cream. Oh I'd like to use goat cheese in this dish because it mellows out the heat from the chili. Doesn't that look wonderful? It does look wonderful. Now I get to try it. Yes help yourself. How is it? Oh Rosy it's absolutely superb. I love the way the goat cheese sort of tempers the heat of the chili although this is a hotter poblano than I've had. Really? Yes it's wonderful.  We call this poblano roulette because you don't know how hot it's really going to be.  As we have seen during this series chili peppers conquered the world and slowly infiltrated their way into American cuisine. They've influenced science, medicine, industry, indeed our very culture and they're definitely here to stay. I hope you've enjoyed heat up your life the ultimate chili documentary and remember once you start eating hot and spicy foods you'll never go back to bland you'll become an elite citizen of the world of hot and spicy. Bye for now.


two and three. Hi I'm Lavi and this is Oli. We are attempting a new Guinness world record to become the youngest pair to circumnavigate the globe by motorcycle. After riding 3,000 miles across Europe we are now ready to explore the roads of North Africa. Click the subscribe button to follow our journey around the world and let the adventure begin. Good morning world welcome back to the channel it's day number 47 on our around the world trip and we are here on a rooftop in the Medina in fares Morocco it's beautiful here look at that we had some really awesome couple of days here in fares we saw some really crazy stuff like I think the craziest thing I saw was like a camel a chopped off camel head in the meat market there was just bits of everything hanging everywhere and heads on tables and it was quite the experience but we did a really nice walking tour all around the Medina area we saw the ancient tannery area where they're cleaning and dyeing the leather and the beautiful ancient Islamic architecture of the mosque and the old university which apparently is the first university in the world it was a really crazy experience it felt like it was frozen in time here but now after a few days enjoying this city we're ready to hit the road again so let me show you where we're going to head today so we are here in fares and we are going to be making our way a little bit south towards ifran where there is the ifran national park the ifran national park is in the middle atlas mountains and is home to the endangered barberry macaque so that'll be super cool if we get to see one of those so we have about 60 miles to get over to the park so we better go pick up bumble bee from the underground parking where she has been resting just outside the medina so let's go okay here we go thank you good morning what a beautiful day today endless sunshine in Morocco yep it's okay when you're moving along but it gets a little bit hot when you're not moving so we're just just leaving the city of fares we're gonna hit the road 56 miles to the ifran national park so first we just got to get out of get out of fares get back out into the countryside and then it should be plane sailing we are back in the beautiful countryside it's very green and very pleasant yeah we have left the city of fares behind us and we're heading towards the middle atlas mountains which we are starting to see up ahead some more mountains rising yeah that's awesome yeah i'm super excited as well to see some monkeys yeah and hopefully we can also find a place to camp in the ifran national park or in a camping place nearby yeah i had to check on the map and i saw some camping spots so we will go and check them out fingers crossed it's going to be a little bit easier than when we went into mule buselham this is definitely not the campsite it is too camping yes these two boats closed oh yes and found out that every campsite in town was closed we're starting to climb up into the middle atlas mountains yeah the temperature is actually quite nice at the moment yeah it's 26 degrees on the bike at the moment so that's not too bad that's not too bad but we started really early this morning or tried to start as early as we could and i think we were on the bike and driving by about 9 30 which is pretty good for us considering we had to bring all our stuff over from the riyadh and pack it on the bike and get ready i think that's pretty good and look the top of the mountain is covered by forest yeah because the monkeys they need some trees to live in well exactly i mean the monkeys can't just all sit on the ground can they no no no no no no the barbery macaque is actually endangered i'm not sure what that means if in this area the ifran national park that they are rare or if they're really common we have no idea we'll have to find out when we get there people in fez local people told us that oh yeah yeah there's plenty of monkeys up in ifran so uh we'll have to see yeah very exciting yeah i can't wait to see some more moroccan wildlife we've done tortoises we've done camels and now it's time to find some macaques and look they got some wild poppies growing yes amongst the rocks and the grasses and i was told when we were in the medina of fez that they used the poppy to make red dye so we've just arrived in the town of ifran and they call ifran the switzerland of morocco and you can see by the buildings that they certainly style it on like the sort of ski resorty vibe and apparently they do actually ski here in the mountains around ifran it looks very very rich very green i mean this is a completely different place to fez that's a completely different world look at these neighborhoods wow awesome yeah you have to be quite wealthy i think to live in this neighborhood we're just gonna stop here in ifran and see what we can get to eat stop for a little snack break in marocco's little switzerland maybe it looks a little bit boring but this is really the best lunch in the world is moroccan bread with um with some cheese inside and it's delicious oh yeah amazing and one bread cost 60 cents so a pretty good price as well yeah can't go wrong with that so we had a quick bread snack and now we're going to head over to the ifran city market maybe pick up a little bit more food to take with us up to the ifran national park so let's see what they've got at the city market okay she's been to the market successful so what have you got for us for the rest of the day so something to snack of course like pa chocolate whoa then i've got um very very tasty some some fruits then very naughty but very nice baklava baklava that's that's very very sweet stuff very tasty oh my god and i didn't know about it but here in marocco they grow as well cherries cherries yes whoa i love cherries they're good no because did you know that olia and me we met actually on a cherry farm so in Tasmania in Tasmania Australia so at then for dinner i have again like very very nice bread nice bread with some vegetables inside or like some spinach wow so this will be our dinner that's really nice our our snaggy stuff so i think we're doing good today successful so everything together cost about five euro a little bit less than five euro so pretty good price and nice stuff so we've just left ifran and now we've got about 10 miles to go to get into the ifran national park there was one place listed on park for night saying that you can actually stay overnight at the parking place there by the entry of the national park so we will head there first check out if there is somebody to ask if we can stay there yeah yeah we'll check them out see what we can find and have a nice place to camp in the national park yes and i think this area is known for its cedar trees it's cedar wood which is a very soft wood and we saw people in the markets in fez working with this wood carving it into things decorations and things like this so yeah looks like we entered the forest oh so keep your eyes peeled for macaques the barberry macaque though to be fair if it's anything like southeast asia they are going to be in the parking area where the tourists are and where the food is park national the ifran ifran national park here we go let's find some monkeys it's nice to be in the nature yeah yeah this is our first national park in morocco yes so this is like the parking place okay oh look the uh-huh oh it's a monkey selam selam oh cute oh there's well there they are nice the macaques on cue in the parking lot very cute oh wow they're so beautiful look at him wow with a baby with a baby this means good luck but a monkey just having some tea in the forest with the macaques all around that's lovely okay so we had a lovely moroccan tea and now we are going to look for a place to pitch the tent just up here there's a guy who said come up this way and you can pitch the tent up here okay i'm going to go over this like bump yeah okay what the pine cones big big pine cones look at those whoa okay okay perfect yeah setting up our new sleeping mat from decathlon woohoo good afternoon guys so we've set up our camp here check it out there we go here amongst the cedar forest of the ifran national park so now we just need some items to sell and we are blending in but it's very peaceful here it's very nice i think it's gonna be a beautiful night here um but we do have to just watch out for the macaques yeah but it's really interesting as well because we have macaques here then we have cats and dogs and everyone is just living next to each other humans as well they were living in harmony it's beautiful and this forest is absolutely incredible these cedar trees are just massive and it's just amazing it's a really really beautiful environment for a camp so we did about 60 miles today not too far today but we have a really big day tomorrow coming up so it's better to get some rest now we hope you enjoyed the episode if so please give us a thumbs up subscribe to the channel share with your friends and family comments below and we will see you next time we fled into the forest because the macaques started to pee on us so after poo not pooing on us they peed on us yeah they climbed the tree just above the tent when we were over there in the car park so we were over there and now we've just kind of come into the forest a bit i think we have a good night here surrounded by this massive trees yep


When you're doing marketing or trying to get new clients, you can either come from an authentic confidence or you can come from a desperation energy, which unfortunately is how a lot of people do their marketing and their selling. So that's what I want to talk about in this video. So first of all, it's important to understand that to have a great business, you need great customers, great clients. And what I mean by great clients isn't that they're better people than anybody else, but that they are a better fit for you. In 10 years of working with over 1,000 clients in my programs, as well as one-to-one, I have noticed that I am a great coach only for certain people. Even though I am the same person generally speaking to everybody, I'm only a great coach for certain people. And other people make me feel like I really can't make a difference in this world. I don't know what there's nothing I can do to help anybody, right? Do you know what I'm talking about?   So a great coach is because of great clients, okay? Great clients, meaning aligned with what I can offer them. And your best coaching, your best services are provided to people who get the most from what you do. So therefore, you don't need to come from any kind of desperation energy to be able to get those great clients. In fact, if you come from a desperation energy, oh, I gotta pay my bills, I gotta get clients, I gotta meet this number to be successful, that's when those great and aligned clients leave, okay? So a couple of points to remember, one is that your business will thrive and you'll feel amazing when you have clients that are really right for you, who just love what you do. And two, those clients tend to leave or not sign up with you when you're coming from a place of desperation, okay? So how do we not come from a place of desperation? You've got to stop requiring your business to pay your bills. Now, that sounds ridiculous, right? Let me explain this more. If your business is not paying the bills right now, okay, and it has never paid the bills, you need to be a lot more gentle with how soon your business can pay the bills. I'm gonna be one of the only business coaches and marketing coaches to look you in the eye. Maybe there are other good ones out there who are willing to be honest with you. But just about everybody out there is trying to sell you on a program that will get you from nothing to paying all of your bills with your business in 60 days, 30 days, 90 days, even a year, I don't know how long it'll take you. It might only take you three months or six months, I don't know, I'm not gonna put any timeline on it. But what I do know is that if your business has not been paying all of your bills thus far or it's been very, very rockety, okay, to expect that some tweet you're gonna make in your business will now suddenly pay all your bills is unrealistic. If I have seen anything in 10 years, it's I've seen businesses either succeed very quickly or the ones who don't succeed quickly need a more organic pace of growth, okay? And yeah, sometimes you'll come across some idea that will give your business a big boost. Now then the question is, are you going to expect that big boost to stay forever? That's unrealistic too. Big boosts are ones to learn from and say, I wonder if this is sustainable, let's try it again. Oh, well, the second time didn't work quite as well. You've got to look at your business from a more longer term perspective than just looking at the get rich quick schemes that are out there because they are not sustainable. And when you've ever tried them, most of them don't work, right? And the few that do work to have like a blip and then you're like, wait, I'm still broke, right? You've got to stop giving your business that kind of pressure if you don't want to come from a desperation energy and therefore push away the clients that are actually best for you, okay? So figure out a different way to pay your bills.  Wonderful. I am not the kind of business coach that looks down on people with a job. J-O-B just over broke, right? Some business experts say that, not ridiculous. Get a job that makes you feel secure or whatever you need to do. Maybe your spouse is very supportive or you have your family member, your parents are very supportive.  Build a business without financial desperation, okay?  Make sure your bills are all paid and then build your authentic business from a place of authentic confidence because then you'll get the best clients, you'll be able to create content that truly is generous and of service and you will thank me three, five, 10 years later because you're like, that was, this is now a business that I can really believe in that I have an audience that really believes in me and I really believe in that. And I really believe in the way that I'm doing business, okay? So, that's what today's message is, is do whatever you need to do to get out of desperation energy so that you can come from a place of, gosh, you know, my, here's the other point on this, is your life force is limited. Would you agree? Of course, in every single day, you only have a certain amount of energy. Every year, you only have a certain number of weeks you can work. Every week, you could only have a certain number of hours you can work on your business. Because your life energy is limited, it needs to be given to those who can most use it to make a difference in the world to, you know, make their life much better rather than giving it to the clients or the audience members who are not gonna make too much with it, okay? So, given that your limited life energy is valuable and knowing this, knowing that you are the best coach, service provider, mentor, healer, consultant, seller, whatever it is you do, you are the best when you have customers and clients that totally believe in you, that totally gets so much from you, okay? So therefore, you don't need to push, you don't need to be desperate and go, please, please sign up with me. None of that's needed, okay?  Even if you don't have a single client, you have to be super choosy about who to take on. Because every client you take on will create a pattern in your business that goes more in that direction, okay? So, or strengthen that kind of pattern in your business. So, be super choosy. And so, therefore, when you're super choosy, you come from a place of genuine confidence. Now, you're choosy because you have really integrated this message that, yes, my life energy being naturally limited needs to be given to the people who most respect what I do, that most naturally love what I do, who just, I don't have to persuade them of anything. That's the key. Your best clients don't have to be persuaded at all, not a single bit, okay? The ones who have to be persuaded, they're not right for you at this time. Maybe they'll be right for you later. Maybe you need to develop certain skills or create certain content so that they don't have to be persuaded anymore. But your best clients don't have to be persuaded at all, not a single bit, okay?  Be super choosy. Look at potential clients as potential people you are potentially investing into. Your invest, when you look at a potential investment, do you go, yeah, I don't care, I just come and invest in anything that wants my investment, okay? What's more important than your money is your energy. What's more important than money is your energy. So, if you're gonna be choosy on what to invest in, what stock to invest in, what business to invest in, whatever, what charity to give to, if you're gonna be choosy about that, how much more should you be choosy about the people you invest your energy into? Because the ones you invest your energy into, you're gonna multiply people like that. So, look at your potential clients as people that you could possibly invest in, invest your energy into. And so, you're thinking about a transformational partnership with that potential client and say, am I willing to invest, am I willing to invest in this partnership? Only if you're excited to invest and that they are excited also to invest. If it's a true win-win, there's no persuasion. There's no overcoming objections. Yes, you answer questions, but there's nothing in terms of, God, I gotta make this person believe in me or my work. None of that. It's just creating content from a place of authentic service. And then those who step forward, and then not just creating content. You all have, those of you, hopefully if you've seen this video for the first time, watch my other videos and read my articles, but I talk a lot about creating and distributing content from your authentic service as frequently as you can, as much as you can. And then also occasionally inviting your audience to say, hey, I'm curious if you would be interested in allowing me to support you, you know? And those who step forward, and if nobody steps forward, you need to do more content. You need to do more distribution of your content. Are you doing Facebook ads? Is anyone seeing your content? No one's, not enough people are seeing your content. You don't have, you're not giving the people the chance to step forward, right? And then the occasional invitation, hey, you know, I'm open to forming a, this kind of relationship where I can really support you, but I'm only investing my energy in a limited number of people, right? So it's only the, so please, let's have a conversation and see if it's the right fit, but it's all very gentle. It's all, you know, just invitation because you know that you are a great service provider or a business when you have the right customers, when you're right clients. Be choosy. Do not build a business based on, I gotta pay the bills. That's the most dangerous way to build a business. I gotta pay the bills. So I gotta sell, sell, sell. I've got to convince people to do this or that. You're creating more of that pattern in your business. Trust me on that. You've got to build a business from a pattern of authentic confidence. And that's where you really build an authentic business that you love. I built a desperation energy kind of business in the first, let's 2009, 10, 11, 12, 13. The first five years of my business was in desperation energy. And I was exhausted because I had to sell all the time. And I did not build an audience that was really loyal. In 2014, when I started my business over, so first five years, I experienced desperation energy. I experienced burnout. I experienced manipulation, trickery, all the stuff that you might learn in other marketing programs, some other marketing programs, lots of the ones that I took anyway. And well, this is a lot of what's out there, like loudness and like very clever and you got to be clever. You got to do persuasive. You got to be like really pretty. You got to be really sharp looking, amazing. Every desperation energy. It's like, I got to convince people that I'm worthwhile. Got to convince them. First five years of my business, right? And yes, I made a lot of money. I made a lot of money. I have to say, that does make you a lot of money, but it's a very suffering kind of way to, I felt it was a very kind of a suffering kind of way to live. It was, I was always afraid of refund requests because I oversold all the time. And I was always, you know, just a lot of fear and anxiety in that kind of model. And then 2014, when I started over, basically with a brand new audience, some people followed me over, 90% of people did not follow me over. So basically when I started with a brand new audience, I decided to build from an authentic confidence. And you can see the results now, 2014, 15, 16, 17, 18. Now five years later, right? Five years later, you can see the results. A genuine audience, even my hardest to sell program, which is joyful productivity. And even, you know, there are some programs that are really hard for me to sell, but I'm so passionate about it. Like, I don't care if you don't like it, I'm gonna sell it anyway, because now I have a genuine audience.  So my joyful productivity program, for example, the hardest course for me to sell, and you probably have seen, been seeing my posts about it. I'm say, hey, those who didn't buy, why didn't you buy? I'm genuinely curious, not from a desperation energy, because I'm just so biased with my passion. So it's an honest question. So even if it's hard to sell, I still sold 50. So it's $3,000, not bad for a program that's hard to sell, right, in a single month. So that's what happens when you build an authentic business, is you have an audience that actually cares about you, and every time you sell something, enough of the people for whom timing is right and who like that topic, whatever, we'll buy or we'll hire you or whatever. And as you keep distributing genuine, authentic, service-oriented content, the genuine audience keeps growing. It just keeps growing, growing, growing, growing, growing, and then your selling becomes more and more of a whisper, more and more just, hey, by the way, I've got this available. Now, of course, even though I no longer use hype, I hope, please catch me if I do use hype in my selling, because sometimes I have blind spots too, but I try not to use hype. I try to just be really honest and genuine in my selling. Very whispery, just like, hey, I've got this available now. If you're into it, it's my favorite topic, take a look. Even though I'm whispering, I do make sure you know about it. So I use ads and emails to make sure you know about it. Hopefully not too much, I only send two emails, two emails to launch a program, versus most people send 10, 15, 20, 30 emails to launch a program.  You'll see my reminder again that the courses, that kind of thing, but hopefully the reminders are also genuine, honest, authentic, not desperation. Not yelling, hopefully. Not scarcity, manipulative, hypey, yelling, promotional, selly, sells it. So that's what I encourage you to do, is to take a look at whether you are requiring of your business something that doesn't have a track record yet. Business, an authentic business grows organically and you look at it over years, not over God, am I gonna make the bills this month? That's a danger zone. Now you're going into a manipulative business rather than authentic business, right? And by the way, manipulative business is most, much of the business that's out there.  No, it's just not an ideal model for a sense of authentic joy. That's all it is. When it's manipulation, all of us manipulate in some way in our life, we oftentimes don't even know about it. So we just have to continually return to, am I trying to manipulate? Or am I simply coming out from a sense of service and a sense of connection? That's all, that's all. And a sense of joy in the person that I'm talking to. So I hope this is helpful. Thanks for joining me for this live video. Thanks for, see Jace, Wendy, Roy, Diane, Yule, Sarah, Gudrun, Meaghan. Thank you all for joining me here. I appreciate your comments, Gudrun and Jace. Thank you. And you'll, let's see, Jace, a question. So let's say you're starting at zero and you don't have time to take on anyone. Can that be used as a preparation even if they're not ideal for you? Oh, I'm sorry. Let's say you're starting at zero. Let's say you're just starting, hey, you have time right now just to serve clients, et cetera, and you have time to take on, can that be used as preparation even if they're not ideal for you? That's a great question. I think that even at zero, you should still be choosy. And you, I would rather, if I was starting as a, I would rather work for free for somebody who is an ideal client than take someone's money who's not an ideal client. Now, ideal versus not ideal is a spectrum, of course. And you might land one place versus another. It doesn't have to be perfect. It doesn't have to be like, this ideal client is like, you know, this age range and this profession and it doesn't have to be perfect. But you'll learn over time. And actually, when you're starting at zero, you don't really even know who is an ideal client or not. So yes, I would say that if you have a good sense of somebody, okay, take them on and see if it's an ideal client. If you have some red flags right away in the beginning of your interactions, refer them to somebody else or say, you know, I'm not available right now for service, you know, I'm not available. I can't take you on right now. I apologize, you know. But notice the sense in the beginning and the communications of red flags or wow, my spirit is, my soul is saying yes to this. You know, then you'll learn over time what is less and what is more ideal, right? Yes, okay. Thank you. Thank you for your comments.  And so you actually don't need anything. I believe we're here on earth in this life to play, to experiment, to learn from our playful experimentation and playfully experiment to how can we serve, how can we really uplift this world, this game? It's like a big, giant, very, very sophisticated alternative virtual reality video game that we're in right now. And the challenges are, hey, how can we make this earth better? How can we make this society better? And it's a play, so let's play. And so since we don't really need anything and we're all actually eternally secure, let's build a business that's fun from a place of authentic confidence. I wish you well.


Shaw. I don't like what you're doing. I'm Corbin. And you can follow us on Instagram and Twitter. I'm a juicy content. I swear. And follow us on official Twitter account. And today we were acting to the trailer for Om Shani. Oh, cool. Y'all are going to be happy about that. People have been wanting it for a long time. Do you remember what song we were acting to from this? Um, hold on. Because I do. Let's try to try from that? No. Oh, that's Dilsie. I do. In fact, I think it's on my playlist. Anyway, what? I think it's from the same name of the song. Ohhhh. Everybody involved came out. At the time. And some people were upset because we didn't know half the people. No, of course. Of course. Sorry that we didn't know that before. You realize a year ago, we didn't know anybody. But I believe the person that subbed this for us said there's got blocked or copyrighted. So this is probably going to be cut up a little bit because I'm sure there's songs in here and I'm sure that's what got copyrighted. Oh, okay. That's weird. We'll hear it. But just know that it's probably going to happen. If that happens. You've been asking for it and I wanted to get it to you. It might not be. I don't know yet. I haven't uploaded it. Here we go. Let's go. How many different ways you can say run. If you're a movie star on the planet, you have the power to do that. That's true. That looked actually really fun. A really good concept actually.  I'm guessing that's what a junior actor means. Here we call the A-list actors or the superstars and the B-list actors. Actually, C-list. B-list are the respected actors that the well-known actors know.  I believe that's what it is. It would be funny to see him play all those different funny characters. I loved him. What's my line? It's run. He's giving you these different interpretations of his one line. That's really funny. It looks like one of those films. I believe that's what they said about the film. That song is really catchy from what I remember. Very catchy. It looks really fun. I think that's what they said about it. You just sit down with the family and you're going to watch it. It's not going to win any awards. That's cool that it's introducing Deepika. That's cool. We love Deepika. Of course, we're Deepika's fans. A stan is a fan who is a real passion for his mother. I can explain to the old man. It's true. I'm pretty sure that's what the film's about. Wouldn't you say? I would think so. A sea-list actor but also apparently it's about an actor who doesn't succeed in acting and then is reincarnated and becomes a success because he's not going to give up on his dream and he didn't achieve it in his film. I believe so. He's trying to become a famous actor.  In the 1970s, an aspiring actor is murdered but is immediately reincarnated into the present day. He attempts to discover the mystery of his demise and the level of his previous life. It's a combination of things. It's a very fun concept. This is directed by Farrakhan. Is that his mother? Or is that just another Khan? I know he was... I don't know if there's any relation. I don't think it's his mom. You don't think it's his mom? There may not be a relationship. Obviously, there's a lot of cons. Yeah. And Chopra's. And Kapoor's. And that last... But the lady... Yeah, we know that Big B is in it. And that big number at the end. But the lady who plays his mom in the film... We know that actress. What do we? Yeah, like, seen her in a few things. Devdas. That's what it is. Yeah. I knew I recognized her face. Cure on care. Good call. Let's see how the film is. I believe you all said you love this. It's one of those guilty pleasures that you just love. We'll get to it. You guys love it. It's SRK. And it's the introduction of Deepika. I hope it doesn't get blocked. But if it's cut up, I'm sorry again. I can't control that. Oh, of course not. And I believe we missed Vidya last time. We missed several people in that. But it'll be fun to go back like a year from now and see how much we've learned to go back and see trailers that were like... I know, for example, one of the first couple times Nawazidin popped up, we didn't know who the freak he was. Yeah, we missed him in that B-M-M-S. Yeah. Remember the comedy one, the scene? He said he's in the intro of that scene. At the intro of that trailer, that was the first role. Which I would like to see Nawaz do something like that. I want to see Nawaz in a funky musical comedy thing and see him... Because I'm so used to him being the heavy dramatic actor. No, I like his heavy dramatic acting. I love his heavy dramatic acting. I love the trajectory. I'd like to know more about Deepika's story and how... I think I already know she started off modeling. Yeah. But how she got connected obviously to SRK and he's clearly the one who gave her her break by introducing her role in this. I couldn't remember if Shah Rukh Khan was one of the also self-made actors. Right. I don't remember if he is or not. Yeah, I don't know his story either. I know all of you know his story. We do know the fact that he is a carryover from what they would call classic old Bollywood into the current day Bollywood. That SRK bridges the gap for that for a lot of people. He's not the only one but in his super stardom that's what he is. And he started out as a parent like a lot of these people like the film Dar that we react to. Like he actually started out doing a couple like really dramatic Dar. They call them negative roles in India which I don't like. I know they call them negative roles but it's just because the whole in India or Bollywood at least the hero is the main. The main person is the positive person. And if it's a villain they call it a negative role. I just hate that because this is my favorite roles. Yeah, they actually tend to be the more interesting roles. But I just think that's interesting. That's my anecdote.


The crisis rocking the River State chapter of the People's Democratic Party took a new twist. As the River State House of Assembly passed a motion to de-recognize Celestine Omeja as a former governor of River State. The motion was moved by the leader of the House, Martin, and then Mule to reverse an earlier resolution of the 8th Assembly on June 30, 2015, which compelled the executive arm headed by Gov. Jesu Mwike to recognize Omeja as a former governor and be accorded all entitlements, privileges and benefits. I give that the continued recognition of Omeja in that capacity will be a breach of the Supreme Court's judgment, which in 2007 removed Omeja as a governor for not being the duly elected candidate in that year's election. The motion was seconded by the whip of the House, Evans B.P. And in a debate, all the lawmakers who made contributions, including the representative of Celestine Omeja's constituency in the Iquiri-Lohu government area, agreed to the prize. Mr. Speaker, given the situation, we are in no respect for you. We signed the resolution of the River State House of Assembly on June 30, 2015, called on the executive arm of River State to de-recognize as Celestine Omeja, as former governor of Omeja's name, directs out Celestine Omeja to see his portrait from using the title, his ex-Celestine, his office, and his office, Grand Service Tower of Omeja's name, which are part of all the former governors of Omeja's name. I align myself with all the prayers moved by the leader of the House of Assembly of Omeja's name, especially accent Celestine Omeja, not to fortuitously address himself as the former governor of River State anywhere in any cadre. Of course the river government, of course the river government is above the law. We have the back of the river called the highest of Nigeria. And my constitution is not above constitution. I want to align myself with the prayer of this motion.


I think the team are nominated because this is one of many examples of projects that we've worked together on where we've set up a project really rapidly, got people working together in the service and it has actually delivered early results and those projects that we've worked on will be informing future policy. A project we've been nominated for is a collaborative project with a third sector organisation, a local health board and the ambulance service. We collaborated as the Efficiency through Technology programme with the Orwells capital programme to put together a package of funding which enabled the demonstration of a rapid response vehicle which is almost a mini emergency department in a car. This pilot is happening in a car to unveil University health board. Alongside this pilot there are several other similar models happening across Wales within the different health boards. The pilot itself has been very successful. In the first six months it attended over 500 calls which resulted in around 480 patients being discharged at the scene which is obviously better for patients because it means that they're not being conveyed into hospital, they're not waiting in busy emergency departments and obviously it's beneficial to our health system because there's reduced pressure from patients coming in and having to be triaged and assessed and treated.


Welcome back. It's still business insight and plus TV Africa as we dive into the discussion proper with the Naira It's it's been undervalued and of course the foreign situation as it is right now My guest Muqtah Muhammad is an international finance and economic analyst stockbroker CEO finance personal finance coach budget planning and advocate of finance freedom as well as the CEO of Asher investment limited many things for joining me Muqtah at least in person today. Thank you All right, it is indeed a pleasure. Let's talk about this Naira issue because there's been so much talk the CBN governor Was in the news not long ago. He said that the the Naira was undervalued by about 26 percent or 256 while they also said that best macro warning So what's the side the true picture is the current exchange rate actually artificial? I think it's artificial and again It's artificial in the fact that we don't there's no reason why the Naira should be exchanging at 1000 1,000 1,500 in the official market yesterday went as high as 1,000 400 So when you talk about willing by a willing seller, then you also need to look at the side that the government is not looking at Which is demand and supply. Yes, okay I can be willing I can be a willing seller and the man is high You don't expect me I would definitely want to hide because you have two or three people trying to buy my product So that's where the challenge is because we don't have enough liquidity Don't have a no willing sellers because again the most willing seller we need to have is the government because there seems to be the one that Have all the effects that comes in true could or a cells and other So they are the ones who to make sure they make sure that that willing willing buyer I mean willing seller is in the area because so that willing buyer won't have to buy from them So because what you have now is basically Traders trading and once traders are trading speculators will come here And the only way speculators will make their money is to drive the price high because they're only just speculating They're not looking at fundamentals. It's the same thing that happened in any market Once there's a demand of a product is high then fundamentals is thrown up off the way of the window So you need that thing what the government need to do so address that aspect of liquidity Okay, we'll talk about them speculators and hordes much later in this conversation, but let's do stay with this undervalued Naira and of course Real and fair value which people say is higher. So specifically in your opinion What is the fair value of the Naira? I think for now? I think I'll go what the National Assembly did 800 and maybe found to push it a little me between 800 850 I don't think that's so much bad For the never so why it and how did you come to that particular? You know when you look at What we are we are exporting out of the country and when you look at Exchange rate by by other currencies. It's an African exchange to the dollar Definitely, you need to look at that price that that is the price and that's why up to this moment You've seen that the IMF have been silent the World Bank have been silent before now You hear when we do always talk when the Naira is Overvalued but because they know that the Naira undervalued nobody seen anything because again Like I said, it's a factor that we have played ourself into so we need to play ourself out of it We might forget that they were the one that even pushed us into doing the Floating system flew the Naira flew the Naira and I remember then the World Bank at the IMF Promise that they would definitely help in stabilizing our currency if we do the floating But up to this moment we've not seen anything from them So sometime when you see this price being over and so the exchange rate at 1-4 in official 1-5 in the Paralym I was beginning to get scared that hope won't get to how the World Bank IMF push Nigeria into structural adjustment programs are up to this moment Whatever is playing out was was as a result of that policy. Okay fine. I still okay I still need to understand this hope on the valuation before we talk about some effects of use and all of that, you know Who benefits from this on the valuation as it is Who benefit from undervaluation this peculiar toss, okay, because they are the one that are now In the most getting more game from the undervalued nature of the Naira But the the end user which is the man that is to be pay school fees The man that is supposed to buy product after the show of this country is the one that is arresting in the overvalued nature of the Naira But those that are speculators and traders are the one benefiting from it because they are now Trading the Naira a high price beyond is M is normal price. So is the traders that are gaining Okay, there's been a call for the framework of to stop on this effects abuse because in your ends Some people are saying that time this FX actually being abused because sometimes you find that the people even pay with FX here in Nigeria When they should be paying with our local currency So what do you really think about the abuse of the effects in the country? I think that is the government in because some of the government official can't say they are not aware of it After this moment some investors in Nigeria private investing wants to collect dollars some some even poor I mean schools Private schools in Nigeria still ask for dollars. And also it is especially most corporate is even the true major I mean the those that wants the visa agents most some of these embassies they stay asked for pounds A session of the American Embassy that still takes Naira all of the embassies not takes dollars and nobody's talking saying anything The airlines also are not Charging they give you true rate They give you the Naira it and they give you the dollar it and the pleasure you're seeing I don't sometimes when you look at the Naira Dollar rate you are forced to source for the dollar because it's more cheaper to pay in dollar than to pay in Naira So I think that has to do with our own system We've not been able to just decide that has to do with the physical side coming up with saying look This country medium of exchange is Naira. You have to collect Naira. All right. Okay fine Let's talk about you know, how we can actually show up our forex so that's I will not be having issues with them Supply, you know, besides increasing crude oil production and embracing the non oil sector What other strategies can we actually use to grow the Naira and of course also have in northern Forex The number one strategy we need to use is using our tax to grow our economy Okay, so you need to attract the big players into the economy of Nigeria give them tax holiday They're coming with this effort remember that you're just giving them tax holiday Use this whoever the employer will still have to pay taxes So it's a win-win system Maybe tax holidays for two to three years after that they will pay Taxes and they would have end up not only bringing in the effects that will stabilize your radar so far foreign direct investors unfortunately Those investors are non-existent Assistances the social and presidential moment Buhari at the time it came on foreign investors were almost like between 75% but at the time it was going before the albergue of Ballatino Buhari investors were just 5% and now they keep keep drawing So how do we attract effects? We have said it the non oil sector through agriculture, which is not much the much we get is from crude oil sector The next one we get is from portfolio investors and I mean foreign direct investors They put for sure investors now portfolio investors came into the market the equity market They've made their profit, but the two a system is not there for them to repatriate their funds back So no most personal investors are not coming back to Nigeria So you have the data released by the by the Nigerian and the NGS Nigerian exchange group and two weeks ago shows that Nigerian investors that play in the market is over 95% And this is 15 years low in terms of attracting foreign direct investors in the 15 years So that area is not there that's portfolio investors are not there point that investors are saying they are not there Then Nigerian the diaspora at the point like four years ago before the advent of COVID Nigerian the diaspora alone Accounted what they brought into the economy in terms of effects was higher than the cells of crude oil that we made And that was able to stabilize it now Nigerian diaspora one day just coming up from COVID Some of there's no remittance again and sometimes now when they have to remit They don't remit through the bank because of that gap between the official and the and the parallel market So they have every order they have a different app of people that can now they are using technology I have to just chase through those up those money don't find themselves back to Nigeria What find themselves into Nigeria is naira and that also is one of the things that the CBN is driving inflation You know the IMF saying we have so much naira in circulation. That is what is diving because the liquidity is high So what those are areas they need to bring in those tax only that you attract those investors Nigerian diaspora you created the before the former government of CBN made the five naira for every I think for every dollar you bring you get five naira remittance that's all to attract them But even now the banks are saying if you have an exchange above at about 10,000 dollars You have to pay like about I think a certain percentage that is not attracting them to bring in their effects Because the other point they are going to do it for free so we need to come up with strategy to attract them That will be free and then we need to bridge that exchange rate If you don't bridge that exchange rate if you don't bridge that exchange rate Nigeria diaspora will not bring in remittance If you don't stabilize the exchange rate foreign direct investors will not come in Foreign portfolio will not come in and then you still be struggling to meet up liquidity issues okay aside from the place of diaspora remittances you know Other key player or key factors that we always see when we talk of effects issues is the BDC operators You know so specifically if you were to advise What role can they play vis a vis supporting the CBN to grow the naira You see I have been an advocate that I think the worst thing that happens to us is the BDCs Because if you look at and that what the former governor said before he said that they won't be given effects That was a sector that every week at the point on to the abet of covid We're giving 200 million dollars every week to be I mean as a means of Giving to low end users and when you talk about the low end users talking about the person that's Traveling is coming into Nigeria the person that is going out of Nigeria That was what this means to you to exchange for five thousand dollars ten thousand dollars Well remember this most are doing as high as hundred thousand one fifty thousand dollars Because the in our money laundry came more people who send forms there to CBN was able to regulate them and I think you saw what happened now for me Is only Nigeria you have be brewed a change on the route So if we need to bring them back to the system then we need to regulate them We need to treat them like the way you treat the banks because that's how Because if we have the formal system we have the The deposit money banks and all of that. So do we really need bdc? You need bdc because again in every economy all over the world there are all these means of bdc If you go to united albert united arab elmer, they have bdc But the difference between their bdc and what we have here is that these bdc are in the building You have to walk in there. You have to sell some document that you want to collect These effects that is one and secondly some of these bdc's are owned by the major banks All right, so it's an arm of banking also That is where I keep saying that why has the CBN not been able to mandate banks? Some of these banks have a lot of offshore effects Could bring into this country to create a competitive market with the brewery change now What happened is that immediately you suspended the brewery change You did not create another market for those people that used to assess the brewery change To begin to assess and that is why the demand on the brewery change goes high And then that's what is driving the price high We need to create that market for the people that so somebody that want one thousand dollars But they want five thousand dollars one that want ten thousand dollars Most of the people that are trading the autonomous foreign exchange market Are high end users that are looking for hundreds of millions of dollars I mean fifty million dollars thirty million dollars one million dollars The small end users now become more that attract into the brewery change area And that is what is driving that price Demand is there supplies not there Okay, let's still talk although we mentioned it in passing We talked about speculators in as much some people would say that In as much as some people say that speculators are not they're just actually doing business That businessman as it is but how do we handle that How should government be addressing these issues of speculators And holders who are piling more pressure on the Naira So as you answered that as we close that so The current administration has actually introduced several measures to show up on the ball of the Naira And there are several accolades to that but what would your assessment be Just to take those two back to back Okay, let me take the last one I think the assessment they've tried they are trying to One of those things is to pay off the back work And I can tell you if they are able to achieve that that will stabilize the currency But when you say what they've done it doesn't drop Because you're looking at Bank the banking space alone they are weighing them about about nine billion dollars And they've only been able to give them about two thousand two million two billion dollars It's a far cry of what they want so until you do that then you are You're throwing a lot of liquidity even the airline companies They've given them about almost like four million dollars if we are trying to add up What the previous administration of the management of cbn and the current have given to them But they gain is still far cry because they are now saying that by the day these Keeps increasing but that's a topic from that day because most of these airline companies Are no more collecting Naira and you collect dollar and now you are now filing to collect To collect dollars from cbn I think that is one area the cbn that's where they are I'm happy that they say verify effects so they need to verify really If really you've been collecting Naira from Nigerians that is one Then when you talk about the speculators and hoarders Look they are part of the financial market any part in the world You have speculators you have hoarders they are part of the market The only way you can deal with them is to to make sure that you have a better product than them In this case you flood the market with liquidity they will be forced to play by your own game So there's no other way addressing speculators and hoarder than to To you also come out a better strategy that's why they say saying that Fiscalators will get their fingers bone in the long run But that all it's always ultimately demand on liquidity demand and supply If speculators are striving now because of the demand If they are going to get their fingers bone when when demand goes down They are forced to pay to sell it at a giveaway price Thank you so much Monta that's as much as we can take on the show today Would you appreciate him the wonderful insight that you have brought to this And Forex issue because I can't imagine either you know Forex The dollar exchanging for about 114 Naira that's just so so so so high It's 1400 That's just wonderful, many thanks once again there Monta Thank you for having me All right and that's the size of the show for today I am Justin, at the New Business Insights will return to your screen Same time once again thanks for being a part of the show Bye for now


This is the first time in many years, possibly as much as a decade or so, that the focal points of capacity development for the different CGR centers and the CRPs are coming together to discuss issues of collective concern and collective action for capacity development within the CGR system. It was very important to us to bring the community back together and to think what are the demands of the CRPs, how can we as a community reply and give solutions so that we can actually deliver better on the new CGR context. The whole paradigm shift of moving from research outputs to development outcome will involve many, many things including capacity development. The ambition of doing agricultural research for development is enormous and the CGR researchers very often don't measure the extent of the changes that are needed in our internal capacities to really do agricultural research for development. We can all agree on a framework that informs not only the CRPs but also the participating centers in a way that we can arrive at a good definition of what capacity means in terms of the results that are expected of the CGR. If we're looking at a research cycle, we're looking at 10, 20 years to get through to impact on the ground. Within that period the world is going to be changing a lot and we have to be thinking very hard about the sorts of skills, the sorts of tools, the sorts of capabilities that are going to be needed and those are all capacity questions. My advice to the CGR is seek partnerships. They should be beyond scientists. You should look for people in development, people in media, people in extension services and so on. Development needs everybody. We need to get out of this meeting and I think we are going to do that. This community of practice committed to work with us to produce a chapter in the SRF Management Update that actually explains how we are going to do capacity development within the system. By that we mean the centers with particular priorities with the CRPs. Sometimes those priorities overlap and then what is it that we have to do at the system level, the collective actions that we can undertake. And being able to articulate this with the next round of CRP proposals.