The video follows Sol Brah and his companions Jan, Josh, and local guides on a multi‑day adventure in the Swiss Alps. They start at Biohof Dusch, a Demeter‑rated farm where cows roam free, are slaughtered on‑site, and produce high‑quality raw beef and alpine cheese. The group demonstrates a self‑service payment system reflecting Switzerland’s high‑trust culture and shares a quick raw‑beef preparation method. They then explore wild blueberries and taste aged raw milk cheese. The journey continues to the underground Museum of Crestevolt/Kristallwald, a former military bunker with anti‑aircraft guns, machine‑gun positions, and an observation post, highlighting the constant 10 °C underground temperature and historical Swiss defense installations. Throughout, the participants exchange light‑hearted banter, discuss the health benefits of “cold sugar,” and reflect on the unique culinary and cultural experiences of the region.
Chapters
We got 3 cars, we got 3 BMWs, um, we'll split it up relatively evenly.
Please, at any time, ask. Photos you want to get, photographer for you guys, or if you want to get a photo of me, just ask. So here we are, beautiful Swiss Alps. We are at Biohof Dusch, which is a farm which is Demeter rated, which is actually higher than bioorganic. What they do with the cows here that is so special is the cows will grow up their entire lives roaming around the Swiss Alps eating delicious wildflowers, and they never leave the farm. They're slaughtered here as well, which means that they don't have the stressful journey to the slaughterhouse, and all they know is the, the farm they grew up in, which leads to the best quality beef, which we have picked up. There's only 150 farms in the whole of Switzerland which do it that way. So we just got an explanation and shown around the farm here. We've got some delicious steaks to cook up later, or in my case, I'm going to be eating it raw. So in Switzerland, everyone trusts each other. It's a high-trust society. So we're here, there's no one working, and you add up your own tally. I've got cheese, honey, and eggs. You pay for yourself. Pretty simple, huh? But I can't get it to work. I'll show you how to do There's a method. So you make a little hole on both sides, but until it cracks, hold it over the top so it doesn't spill out. Second hole. And then once you've got the flow and it's dripping, just— oh, just like that. Fast food. Fast healthy food. And you can eat a shell if you want, but Easy. Jan, there's one left. All right, that's a grimace, that's a grimace. Well done, everyone. Yeah, sure.
To clients, customers, um we normally just bring one animal at a time to slaughter. So that's when we realized that for the cattle, it's really a huge stress factor to be separated from the herd because their main instinct is to remain in the herd, to have security. So that's when we realized that even if we tried to do our best, it was never satisfying to have an easy and smooth slaughtering process, neither for the cattle, neither for us.
Guten Morgen im Namen vom Freien Festungsmuseum Kristallwald.
Und Sie sind hier vor dem Museum Kristallwald Alles ist im Berg drin.
Ich bin die Führung und Janosch übersetzt.
So, warm welcome to the Museum of Crestevolt. We're standing in front of the Museum Crestevolt. Everything that we're going to see today is inside the mountain. So this is Gabriel. He did military here in Switzerland inside this bunker in the artillery. In this artillery, there's 2 machine guns and 2 cannons. And from outside, he can show us a little bit more before we go in. So outside here you can see an anti-aircraft gun up here on the top, which has the tarpaulin on top, and then lower down halfway in between, behind a camouflage door, there's a machine gun position which protects the front of the bunker. Dankeschön. So above the military bunker here, the highest part of this bunker, there was an additional small bunker which was the observation post which they used to scout out the valley. So as with most of these bunkers in Switzerland, it's 10 degrees inside, which is similar to the ambient temperature of the soil underground. It never really gets higher or lower, winter and summer, it's always about the same temperature. So here's these two gentlemen, Hitler and Mussolini. Most people know them. This is Switzerland, and right here is the Splügen Pass, which is the mountain pass just over there. And this is where we're at, in this position in Switzerland, southeast.
Up to the chemists!
That's been knocking you down. Yeah, down, down you go.
I just want Josh to explain what he's drinking here and the esoteric health benefits of it.
So this is called cold sugar, goes straight to the body, powers you up, great pink stuff.
So we have wild blueberries here. They look poisonous, but we've been assured that, uh, they're edible. I've actually had these before, so I know what they look like. Much richer in taste than blueberries you get in the grocery store. Much higher in nutrients as well. They'll stain your fingers.
Ander Island. Did you ever make it back to El Dorado. I call and ask, what the hell if I know if I still got your number or if you care. You moved away when you was younger. Was it escape or was it hunger? Kansas ain't no place to be a man. You used to say you'd settle down with that kind girl from school in town. She was gone before Jessica, what do you think of the hike so far?
I'm waiting for the challenge. No, it's been great. It's great. My legs are still connected.
It's been a challenge.
Really nice, really beautiful. How our grins look scary brave. My mama always said we look so handsome when we shave. You used to say, "If not you, then who?" And you'd go a thousand times or two. Now your name's up on a sign in El Dorado driving through.
How's up, bud? How's up?
Amazing. Cool. It should be.
And me gonna be everything you, you ever dreamed. Just Swiss cheese. There's no extra name? It's the Swiss, uh, monkey.
Okay, cool.
Alphorn.
Just finishing off a mouthful of the Swiss mountain cheese. It's a few months old, aged to perfection. The milk, the raw milk, is from the cows around here, and they go to the top of that mountain. If you can see over there, cows will actually graze up there. So some of the best environment for cows to eat, and they feed on Alpine flowers basically. So you're going to get a taste of this Swiss cheese You can't get it anywhere else in the world, so thank you to the farm here. Very happy with this.
Really?
3 weeks? That's when you saw?
Well, I asked them in a particular way to send it to me. They are next to the cheese wheel. Confirmation for it.
