I am that guy.
You know the one. When the waiter comes to the table to give the specials, I’m the one who needs to know where the snapper’s from, how the swordfish was caught, and whether the salmon is farm-raised. My brother generally starts apologizing for me as soon as I open my …
It takes a few days to adjust to life at 13,300 feet in Potosi, Bolivia. As soon as I touched down in the tiny airport, I remembered the time I climbed Mt. Whitney and got desperately sick in camp at 13,000 feet. Whitney is the highest point in the lower …