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Mountain & Prairie with Ed Roberson

Rick Ridgeway - Purpose-Driven Adventurer

Mountain & Prairie with Ed Roberson

Mountain & Prairie Media

Places & Travel, Personal Journals, Society & Culture

4.91.1K Ratings

🗓️ 22 June 2022

⏱️ 66 minutes

🧾️ Download transcript

Summary

Rick Ridgeway is a world-renowned mountaineer and adventurer who has devoted his life to exploring some of the wildest regions of Planet Earth– from the summit of K2 to the jungles of Borneo to the mountain ranges of the American West and almost everywhere in between. Rick is also a highly regarded author, director, and producer who has written seven books and created numerous films and television shows. His newest book is titled "Life Lived Wild: Adventures at the Edge of the Map,"-- an excellent memoir that dives deep into his adventures, friendships, environmental advocacy, and pursuit of purpose-driven work.

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Rick was born and raised in California, and when he was a teenager, his mother gave him a subscription to National Geographic, which ignited his passion for climbing and adventure. Early in his climbing career, Rick ticked off some unbelievably difficult climbs around the world, most notably being the first American to summit K2. But as he grew older and more experienced in the mountains, he shifted his focus away from pursuing adventure for adventure's sake. Over time, he began to use his skills as an athlete and explorer to advance more purpose-driven causes such as wildlife conservation and environmental advocacy. Rick's commitment to living a purpose-driven life is beautifully detailed in his new book "Life Lived Wild," a book that I loved and highly recommend.

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I had the pleasure of recording this conversation with Rick in person, just before a book signing at the Patagonia store in Denver. I have long admired Rick, and one of his earlier books played a huge role in my personal development, so it was an honor to have the opportunity to sit and talk with him for an hour. We started out discussing how and when he first began climbing and how he grew from an amateur climber into a world-class mountaineer. We talk a lot about mentorship– how he was mentored by climbing and environmental luminaries Yvon Chouinard and Doug Tompkins, and how he mentored many up-and-coming climbers, including Jimmy Chin. We talk about his commitment to taking action and being a doer, his success as an entrepreneur, and his 15-year tenure leading Patagonia's sustainability initiatives. We talk about what brings Rick hope in the face of the climate crisis, how the pandemic affected him, and, as you'd expect from such a skilled writer, Rick offers tons of excellent book recommendations.

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Huge thanks to Rick for taking the time to chat and to Patagonia Books for setting it all up. Meeting Rich was really a dream come true for me. I hope you enjoy.

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THANK YOU: This episode is brought to you thanks to the generous support of Ranchlands. Visit www.ranchlands.com to learn more or visit www.ranchlandsmerchantile.com for a large selection of high-quality western goods.

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TOPICS DISCUSSED:

  • 6:00 - A thank you to Rick
  • 7:30 - Rick describes the moment he knew what he wanted to do when he grew up
  • 13:30 - Rick talks us through his transition from climbing just for fun to using climbing to inform larger causes
  • 21:30 - Rick talks about mentorship and what inspires him to be that kind of friend to people
  • 29:15 - Rick talks about his experiences on the second American expedition on Everest and the first American expedition on K2 with his mentor, Jim Whittaker
  • 32:00 - Rick explains the "do" mentality of Yvon Chouinard and Doug Thompkins
  • 36:45 - Rick talks about his career shift from owning his own business to a job at an established company (Patagonia)
  • 44:45 - Rick discusses how he finds balance between a business's larger purpose and the details in its operation
  • 48:30 - Rick talks about hope and climate change
  • 56:00 - Rick talks about his lessons in exploration during the pandemic
  • 1:00:15 - Rick's book recommendations

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ABOUT MOUNTAIN & PRAIRIE:

Transcript

Click on a timestamp to play from that location

0:00.0

Everybody said two quick announcements before we get started. Number one is I want to thank a whole lot of brand new podcast supporters.

0:07.9

John Barker, Richard Burrell, Tess Farner, Andrew Daniels, Brad Gorman, Joe Ek, Derek Michael Dylan, Jill Olson, and J. Jeffrey.

0:20.0

Thank you very, very much to all these folks and as well to everybody who supported the podcast over the years.

0:26.0

If you want to learn more about how all that works, you can go to mountain and prey.com slash support.

0:31.0

And second is I want to thank my friends at Ranchlands for their generous support

0:36.3

of this episode.

0:37.9

If you've been listening to this podcast for a while, then I'm sure you are familiar with my friends

0:41.8

at Ranchlands.

0:43.2

Ranch Land's is a ranch management company that manages large-scale

0:46.2

ranches across the American West.

0:48.5

You've probably heard me discuss the various ways you can get involved with Ranchlands.

0:52.3

You can take vacations at some of their

0:53.8

ranches, you can read their excellent blog, you can check out their handmade

0:58.0

leather goods at the Ranchlands Mercantile and much, much more. But I wanted to be sure you knew about their newest offering and

1:05.5

that is Ranch lands meat. That is right Ranch lands is now selling meat directly to consumers and it's ground beef that's 100% grass

1:16.7

fed and finished.

1:18.4

This nutrient-dense protein is bursting with robust flavor that comes from grazing rich pastures of grasses on their

1:24.9

ranches around the west.

1:26.8

The meat in 90-10 grind, which means it's lean, and it also has no pesticides, no antibiotics, no animal byproducts, grain or hormones.

1:36.0

It's really, really, really good stuff.

1:38.0

If there's one thing I've learned from all my podcast conversations with ranchers and farmers is that it's extremely important

1:45.1

to know where your food comes from and to support the producers who work so hard to put the food

...

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