EPISODES

Do you know what a chicken farm should really look like? Have you wanted to raise your own chickens or even just wanted to know where eggs come from? What does it mean to raise animals in a regenerative way? We are going to share all of that and more in this episode. We headed to Ramona California to meet Chloe a Luie, the owners of Happy Hens Farm. They are raising over 10,000 chickens on their regenerative farm and collecting 9,000 eggs a day. They even are the number one rated egg in the US! We get to hear their story, learn all about how chickens are suppose to be raised and meet some of the friendliest chickens you have ever seen. AND we have special camera work from the cutest farmer, Abby! Come and learn all about farming, chickens, eggs, farm life and more…

Have you ever wanted to hit the road and roam, letting the road be your guide? Mike Shisler is living the ultimate van life! After four years on the road Mike and his wife Jess have been every corner of the United States. Jess even started the ultimate app for living on the road, The Vanlife App. Mike not only lives in an amazing customized Sprinter Van he also is an accomplished artist who shares his van life through his art. Mike uses his unique style to document his journey around North America. Mike has drawn every day for the last seven years and has some amazing stories to tell. In 2020 Mike decided to fulfill a childhood dream and ride his road bike from the Atlantic Ocean to the Pacific Ocean…solo! Jake sat down with Mike during one of his stops on the west coast to hear his story about transitioning into living in a van, hearing how he custom build two Sprinter’s. Mike also shares his art and the story behind it. He tells some great stories about riding his bike across the US and gives Joy Bus Journeys an exclusive tour of the van. Check out this episode of Joy Bus Journeys with Mike from Drawn There!

Sometimes we cannot be in our favorite place so the next best thing is to watch it. With Joy Bus Journeys we love beauty and believe is so important for our wellbeing and health. Here is 20 minutes of simple beauty on the amazing island of Maui. Make sure to turn up the sound and catch all of the great music by the local birds. This is early in the morning with the sun coming up from behind the Haleakala from the beautiful city of Kihei. May this bring you lots of aloha today.

There is something we can call agree on! Its our health and wellbeing! We all want to feel energized, healthy and vibrant. All of us want to live somewhere the air is clean and drinking water is safe to drink. All of us as human beings can agree on wanting to be healthy. Come and hang out with us in the back of The Joy Bus to hear some simple ways we can all be healthy and find common ground. After 15 years as a Firefighter/Paramedic our host has seen a lot of unhealthy people and learned from those patients. Why do some people live healthy lives into their 90’s when others seem to fall into ill health in their 50’s? Let’s have a chat with Jake about what he has seen and learned so that you can be healthy! Come and hang out in the back of the bus…

There are age old questions that many thought were unanswerable such as which came first the chicken or the egg? Does a falling tree make noise in the forest when no one is there to hear it? And which gluten free granola is best? UNTIL NOW they were unanswerable! In this episode we taste five companies making amazing granola and rate them based on taste and texture. Check out this episode and support companies making a difference in health and the planet. granola recipe

Have you wanted to know how to make chicken freaking delicious? Private Chef Jason Baker shows all of us how to take simple ingredients and transform them into a meal you will love. After a day at Sand N Straw farm we harvested amazing produce that Chef Baker created a dish from organic kale, rainbow chard, carrots, squash and chicken. Did you know that supporting local farms helps to regenerate the soil, provides more nutrient dense food and supports the local economy? Want to make this food at home? Here is how you do it! Chimichurri Fine Chop/Blend - parsley, cilantro, mint, carrot tops, garlic Add Honey, RW vinegar, s&p to taste. Loosen mixture with olive oil and/or avocado oil Vegetables Pull stems and rough chiffonade kale & Swiss chard. Small dice the onion & garlic. Add onion and garlic to a hot pan with avocado oil. Cook until tender and translucent. Add kale and Swiss chard until wilted and glossy. Season with s&p and juice from lemon Roasted carrots, peel on, washed and scrubbed. Cut in half and roast @ 400F until tender Cut squash into (slightly larger than) bite size pieces, toss in avocado oil and s&p, roast at 400F Chicken Spatchcock Chicken - Remove spine using kitchen shears and reserve spine for chicken stock. Using a chefs knife, score & crack breast plate using the heel of both hands and the pressure of your body weight. Compound Butter- Kerrygold sated butter, (softened), lemon zest, garlic, parsley, pepper Place the chicken on a sheet tray with a cooling rack. Season chicken with s&p. Gently lift the skin away from the flesh and evenly (and generously) distribute the compound butter mixture. Roast chicken @ 450F for 12-15 minutes per pound. 3Lb bird = 36-45 minutes, depending on your oven Cook until poultry reaches an internal temp of 160F, carry over with finish the meat at 165F. When temping the bird, be sure to temp the largest part of meat, away from the bone.

Have you ever felt like the environmental issues are too big and you don’t know how you can help? We met up with founder of Stand up to Trash, Vicki Patterson to hear her story and passion for creating simple ways for all people to make a difference. Check out this quick video at her first beach clean up day at Doheny State Beach. Did you know that our health is directly tied to the health of the planet? When we help clean up the environment we are actually helping to keep ourselves healthy!

Have you wanted to sell it all and buy a farm? Have you wanted to grow your own food and learn to be self sufficient? Let me introduce you to a couple who did just that! On this episode of Joy Bus Journeys we get the VIP tour of Sand n Straw Farm in Vista Ca located in north San Diego County California. Rich and April gave up on traveling the world to buy six acres and learn how to do regenerative farming. They are growing everything from apples to mangos, from saturn peaches to beets. Watch and learn what it takes to have a farm that is incredibly productive, feeds the community and is helping save the planet. If you have ever dreamed of moving to a farm you are going to want to check out this episode. AND in our next episode Private Chef Jason Baker takes the ingredients we harvested and transforms it into an incredible dish you can make at home.

Have you ever eaten a pancake with super foods? Super Batter is a company that has figured out how to sneak super foods like Blue Matcha, Dragon Fruit and Lion’s Mane into pancakes. No gluten, no fillers or bad stuff, all Paleo and gluten free! Hear how this awesome young couple went from surfing and teaching yoga to creating an incredible super foods company. We invited Lindsay Jones, executive chef to take the pancakes to the next level and created a fall special with mulled maple syrup, oven roasted sugar pumpkins and home made chia seed granola. Check out this awesome episode! All of these pancakes were made via solar with Goal Zero! All recipes are below so you can make these awesome pancakes at home. You can check out Super Batter at https://www.superbatter.com Follow Linday at Pacific Picnic Company at https://www.pacificpicniccompany.com Recipes!!! Mulled Maple Syrup: Ingredients: 12 oz Pure Maple syrup 1 cinnamon stick 4 whole cloves 1 finger of ginger root Orange peel (thick cuts from half and orange) 1 oz Fireball whiskey In a medium saucepan over medium heat, combine maple syrup, cinnamon stick, cloves, ginger, and orange peel. Bring to a boil and hold at a boil while stirring for one minute. Add whiskey, stir, and take off heat. Let steep for up to an hour. The longer the spices “steep” the stronger the flavors will be. Strain spices from the syrup with a fine sieve. Syrup can be reheated. Store in the refrigerator for 7 days. Roasted Pumpkin Ingredients: 1 small sugar pumpkin Coconut oil Preheat oven to 400 F. Small dice pumpkin and toss with a small amount of oil to coat. Place on a parchment lined cookie sheet and roast for 45 minutes or until golden brown. Pumpkin + Chia Granola Ingredients: 5 cups rolled oats 1 cup raw, unshelled pumpkin seeds ½ cup black chia seeds ½ cup coconut oil (liquid) ½ cup honey ½ tsp cinnamon 1 tsp salt Preheat oven to 350 F. In a large mixing bowl, mix the oats, chia, and pumpkin seeds. Add coconut oil, honey, cinnamon, and salt. Mix until completely combined. Pour granola mixture onto a parchment lined cookie sheet and bake for 25-30 minutes, until golden brown. Let cool completely. Keep in an airtight container at room temperature. Keeps for 7-10 days.