Latest / The MeatEater Podcast / Ep. 161: Only in Texas

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Ep. 161: Only in Texas · The MeatEater Podcast

• 0:08
  Speaker 1: This is an Eater podcast coming in you shirtless, severely
• 0:13
  Speaker 1: folk bitten and in my case, underwear listening. Don't to
• 0:16
  Speaker 1: eat the podcast. You can't predict anything. Is everybody doing tonight? Good? Right?
• 0:52
  Speaker 1: Who's um? I just want to ask now we're gonna
• 0:55
  Speaker 1: revisit this later, but is there we have a birthday tonight?
• 0:59
  Speaker 1: That many people? I'm up top two just like if
• 1:03
  Speaker 1: you have a birthday, just say, like, just do one noise?
• 1:09
  Speaker 1: Really we need we need five of you. But it
• 1:14
  Speaker 1: sounds like there's tons more. Um, Okay, let's do some
• 1:18
  Speaker 1: Let's do some introductions first, let me know, and then
• 1:20
  Speaker 1: when we get started, we're talking about UM. I have
• 1:22
  Speaker 1: a lot of anecdotes I want to share and I
• 1:24
  Speaker 1: talked about these last night, but we don't record it
• 1:26
  Speaker 1: so I could talk about him again. Is a lot
• 1:29
  Speaker 1: of anecdotes about you people drinking too much? Um? But
• 1:37
  Speaker 1: but but first, uh, well, first introductions the hospital US
• 1:42
  Speaker 1: from Meat Eater. My name is Jesse Griffiths. Talk her,
• 1:53
  Speaker 1: talk up your talk up your deal. Talk about your restaurants. Man,
• 1:56
  Speaker 1: I have a couple of restaurants in Austin. UM Doe
• 2:00
  Speaker 1: and I Dee Tacaria Jari for Austin or Army. UH
• 2:08
  Speaker 1: also run a business called New School of Traditional Cookery
• 2:12
  Speaker 1: where we incorporate the kind of culinary aspect into hunting
• 2:15
  Speaker 1: and fishing, offer three day trips, custom trips, stuff like that.
• 2:19
  Speaker 1: Also wrote a cookbook called a Field, UH Wild Game
• 2:23
  Speaker 1: and Fish Cookbook. All Right, Hi guys, I am Danielle.
• 2:32
  Speaker 1: I I Wild and Hole. So I am the girl
• 2:37
  Speaker 1: who cuts up hearts and tells you how to cook it. Here, everybody,
• 2:44
  Speaker 1: my name is Carl Malcolm. I'm the regional wildlife ecologist
• 2:48
  Speaker 1: for the Forest Service based out Albuquerque, New Mexico. And uh,
• 2:53
  Speaker 1: my whole career is rooted in the fact that I
• 2:57
  Speaker 1: love to hunt and fish. That's what motivated me to
• 2:59
  Speaker 1: be I'm a wildlife scientist. And this is this is
• 3:02
  Speaker 1: Carl's This is Carl's eight eighth appearance on the on
• 3:08
  Speaker 1: the show. Yeah, it's an honor, man, I appreciate it.
• 3:10
  Speaker 1: And Carl pointed out that not only has Johnny Casping
• 3:14
  Speaker 1: on this stage, but also Groucho Marks. We're walking in
• 3:17
  Speaker 1: the footsteps of legends. In the footsteps of legends, So
• 3:21
  Speaker 1: I was gonna talk about but I decided not to
• 3:23
  Speaker 1: experience talked about it a bunch is uh the how
• 3:25
  Speaker 1: in Houston a woman when into uh this just happened.
• 3:31
  Speaker 1: A woman goes into Samoca joint. You guys know this
• 3:33
  Speaker 1: story in an abandoned house and there's a tiger hanging
• 3:38
  Speaker 1: out in there in a cage. I was like, I
• 3:42
  Speaker 1: would say, it's like the most Texas thing I've ever heard,
• 3:48
  Speaker 1: And but I got so so like, we're this guy
• 3:51
  Speaker 1: worked with Brodie were we were rounding up things to
• 3:54
  Speaker 1: like just some local flavor and Brody stumbles into this.
• 3:59
  Speaker 1: It's a little but is that what they mean by
• 4:01
  Speaker 1: high fence? That's it. It's all that Texas high fence
• 4:06
  Speaker 1: they're always talking about. So uh, Brody with Brody rounds
• 4:14
  Speaker 1: up this like it's like a roundup of game Warden
• 4:17
  Speaker 1: activities from around the state. And uh so game Warden
• 4:23
  Speaker 1: and Van zandt County two game Wardens and Van Zant
• 4:28
  Speaker 1: Are you from Van Zand County? If if I hit
• 4:31
  Speaker 1: on something, name of the people, if if you people
• 4:33
  Speaker 1: are in these stories, please come to the stage. So
• 4:38
  Speaker 1: so like you get a picture of game Warden's right
• 4:41
  Speaker 1: there out trying to catch poachers and stuff. These game
• 4:43
  Speaker 1: wards and van ZANDT County are going down the road
• 4:45
  Speaker 1: and they come across the vehicle stop in the middle
• 4:47
  Speaker 1: of the road. So they question the people and there's
• 4:50
  Speaker 1: a p there's a person who's too drunk to explain
• 4:53
  Speaker 1: where they live, which is making it hard for their
• 4:56
  Speaker 1: designated driver to get them home. The designated driver turns
• 5:03
  Speaker 1: out has been drinking, so the game the game warden's
• 5:07
  Speaker 1: arrested designated driver and the dude who can't figure out
• 5:10
  Speaker 1: where he lives somehow has it in him to call
• 5:13
  Speaker 1: another body to come pick him up. That body shows
• 5:16
  Speaker 1: up and he too is arrested for drinking and driving.
• 5:22
  Speaker 1: And so moving down. Does I want I keep messing
• 5:27
  Speaker 1: this up? The Z one? How do you say it?
• 5:29
  Speaker 1: Z County? Yeah? You guys from there? So here here.
• 5:37
  Speaker 1: A game warden responds to a tip about an illegal
• 5:40
  Speaker 1: gill net, and the Rio grande Um goes down there
• 5:45
  Speaker 1: on the Texas side of the river and starts pulling
• 5:48
  Speaker 1: out some monolfilament gill net which has been set illegally,
• 5:52
  Speaker 1: and by the time he's done, he has hauled in
• 5:54
  Speaker 1: four thousand defeat of gil Nett. Near Abilene, a game
• 6:00
  Speaker 1: warden sees people shooting from a truck stops him to
• 6:06
  Speaker 1: ask him what's going on, and they explain that they're
• 6:09
  Speaker 1: multitasking because one of the things they're doing is they're drinking.
• 6:17
  Speaker 1: One of the things they're doing is the woman her
• 6:20
  Speaker 1: and her boyfriend are drinking and they're teaching her son
• 6:23
  Speaker 1: how to drive, and they're hunting hawks a in Bear County,
• 6:32
  Speaker 1: which I made the mistake last that I called it
• 6:34
  Speaker 1: Bexter County, which didn't go over well. Bear County game
• 6:39
  Speaker 1: wardens find a guy on social media bragging up about
• 6:43
  Speaker 1: how he's been doing a lot of hunting and fishing
• 6:45
  Speaker 1: in the San Antonio power Plant property, which is closed
• 6:49
  Speaker 1: to set activities, and they want to find the guy,
• 6:53
  Speaker 1: so they review his social media post and eventually figure
• 6:56
  Speaker 1: out who he is and learn that he's a UM.
• 6:59
  Speaker 1: He's one any probation, so they can't find him, so
• 7:03
  Speaker 1: they just go down and wait for him when you
• 7:04
  Speaker 1: need to show up for his probation court hearing, and
• 7:06
  Speaker 1: then arrest him. Another Texas news story, uh that's interesting
• 7:12
  Speaker 1: is red wolves. So red World, I'm trusting you to
• 7:15
  Speaker 1: know a little about this. Carl red wolves have been
• 7:19
  Speaker 1: declared extinct in the wild. In the wild and they've
• 7:23
  Speaker 1: tried captive breeding. They have on an island off of
• 7:27
  Speaker 1: North Carolina, they have tried some. Yeah, but there's no
• 7:31
  Speaker 1: red wolves alive in the wild. Yeah. And they were
• 7:34
  Speaker 1: just surprised to learned that on Galveston Island, the coyotes
• 7:39
  Speaker 1: there carry red wolf genetics. Yeah, and quite a bit
• 7:44
  Speaker 1: of it. Quite a bit, yes, Like to the point where,
• 7:48
  Speaker 1: based on the most recent genetic analyzes, they have more
• 7:52
  Speaker 1: similarity to the red wolves than they do to a
• 7:57
  Speaker 1: pure blooded coyote. Yeah. So the kind of a middle ground,
• 8:01
  Speaker 1: which raises some interesting questions about what defines a species. Really,
• 8:07
  Speaker 1: what do you think is it? Now contextans start worrying
• 8:11
  Speaker 1: about how they have wolves. There's that premature. Oh, there's
• 8:14
  Speaker 1: probably plenty of that chatter already. Learn thing again at
• 8:21
  Speaker 1: the second time I talked about this, but you guys
• 8:23
  Speaker 1: have this is this is the one. It's hard for
• 8:26
  Speaker 1: me to problems you know, the animal. I'm gonna say
• 8:28
  Speaker 1: the nil guy, Okay, right now, you also have a
• 8:32
  Speaker 1: problem in Texas with um cattle the cattle fever tick.
• 8:38
  Speaker 1: Not the tick that makes you that you can't eat meat,
• 8:40
  Speaker 1: but like a tick that spreads a disease cattle fever
• 8:43
  Speaker 1: and they can eradicate and cattle or can control and cattle.
• 8:46
  Speaker 1: But now the nil guy carry the tick. So they
• 8:51
  Speaker 1: are installing motion activated spray machines that are like trail cams,
• 9:00
  Speaker 1: but they blast nil guy with a solution containing nematodes
• 9:06
  Speaker 1: that killed the ticks. Which would be some unnerving ship
• 9:10
  Speaker 1: that happen to you, right to be like walking though
• 9:15
  Speaker 1: it was also you would it would be I would
• 9:20
  Speaker 1: be distressed for a minute. Well, you know when they
• 9:24
  Speaker 1: zapp them, you know how they zapp them, and I
• 9:27
  Speaker 1: haven't it. So the trick is, uh, nil guy are
• 9:31
  Speaker 1: very wide ranging species, like compared to a white tail deer,
• 9:34
  Speaker 1: they cover a ton more ground, but they congregate at
• 9:37
  Speaker 1: shared latrines. So they're installing these things at the shared
• 9:42
  Speaker 1: latrines where all the nil guy will get together and
• 9:46
  Speaker 1: do their business. So it's like even more unnerving. Yeah,
• 9:52
  Speaker 1: you show up to do your business and then end
• 9:54
  Speaker 1: up getting sprayed? Is that really right? Now? Now we
• 9:57
  Speaker 1: have two genuine Texans, have you guy's eating hunting and
• 10:01
  Speaker 1: eating I'm hunting, no guy? Uh, we did. We've actually
• 10:05
  Speaker 1: done a lot of stuff. I was just down in
• 10:06
  Speaker 1: the king A couple of weeks ago with had a
• 10:09
  Speaker 1: bunch of clients. I was cooking for clients that we're
• 10:11
  Speaker 1: hunting no Guy. And yeah, it's true. You'll see an
• 10:14
  Speaker 1: eight foot circle of no Guy ship in a road.
• 10:18
  Speaker 1: Do they like to mound it up? It's mostly flat.
• 10:21
  Speaker 1: I'd say it's like a hill or a dale of ship,
• 10:25
  Speaker 1: you know, because you know, lama's like if you if
• 10:28
  Speaker 1: my brother keeps his lama's out in a flat like
• 10:31
  Speaker 1: if you keep on a flat pasture, lamas like to
• 10:35
  Speaker 1: any kind of little rise to get on. And they'll
• 10:38
  Speaker 1: ship in the same spot and build a little looking
• 10:40
  Speaker 1: like a little pictures mound that's like becomes substantial and
• 10:44
  Speaker 1: then they'll perch up on there just to get a
• 10:47
  Speaker 1: better look. But but the meat, the Neil Guy meat
• 10:51
  Speaker 1: is good. It's fantastic. Even the bigger bowls. I mean
• 10:53
  Speaker 1: they get huge, I mean six seven d pounds plus
• 10:57
  Speaker 1: not unheard of, and in my experience, even even in
• 11:00
  Speaker 1: the big bowls are really good to eat. What would
• 11:02
  Speaker 1: you compare it to, um Uh, it's maybe access deer like,
• 11:08
  Speaker 1: very mild, maybe less has like less of an iron
• 11:13
  Speaker 1: flavor than white tail, A little little bit beefy. It's really,
• 11:18
  Speaker 1: I mean very lean, but very very good good stuff.
• 11:22
  Speaker 1: We wanted to touch real quick on the Frisco coyote epidemic.
• 11:30
  Speaker 1: Everybody lives in Frisco. Yah Yanni's a subject matter expert
• 11:35
  Speaker 1: on the Frisco kyo epidemic. Break it down. Um, it
• 11:40
  Speaker 1: sounds like every all of you must have been bit
• 11:42
  Speaker 1: by a coyote in the last six months from what
• 11:44
  Speaker 1: I read, Um, what else I know about him? They're
• 11:50
  Speaker 1: chewing on small dogs, cats a lot that there was
• 11:55
  Speaker 1: I think even one news uh source had come up
• 11:58
  Speaker 1: with their own app to report kylote sidings and at
• 12:02
  Speaker 1: the time there was over three hundred kylotes sidings right
• 12:05
  Speaker 1: around Frisco and people were genuinely worried. Yeah, because like
• 12:12
  Speaker 1: five people right got nipped or seven seven people got bit.
• 12:17
  Speaker 1: Do you guys live in Frisco? Oh have you guys
• 12:20
  Speaker 1: been bit? No? Just so everybody's doing it? Are you
• 12:27
  Speaker 1: cool on that subject? Like that's that's kind of the
• 12:29
  Speaker 1: extent of it. Yeah, you know, It's just didn't surprise
• 12:33
  Speaker 1: me really when I read it. I was like, yeah,
• 12:35
  Speaker 1: that makes sense. Um, we have you get something to
• 12:42
  Speaker 1: add you're not cooking kyots? Yeah, I'm good. I wanna
• 12:49
  Speaker 1: get I wanna give a quick shout out other podcast guests.
• 12:53
  Speaker 1: Bracey V. Hill the second is here with his friend
• 12:57
  Speaker 1: West Keys West Run Wild Game. Am I saying this right?
• 13:02
  Speaker 1: West Wild Wild Game for West Dallas. They put together
• 13:06
  Speaker 1: two thousand pounds of venison for protein poor neighbors. Uh, processors.
• 13:18
  Speaker 1: There's there's a group. There's a group called Hunters for Hungry,
• 13:20
  Speaker 1: So people deer hunters are bringing deer down to processors.
• 13:23
  Speaker 1: Hunters for Hungary. We're paying for all the processing fees.
• 13:26
  Speaker 1: And then they also have a group brother Bill's help
• 13:30
  Speaker 1: in hand and they've been teaching. Uh, they've taking some
• 13:33
  Speaker 1: young kids out and doing their first hunting trips. And
• 13:35
  Speaker 1: he's here in the crowd tonight. So I wanted to
• 13:37
  Speaker 1: mention that, um, he mentions. He mentions that we need
• 13:42
  Speaker 1: to have more dug during and I think that the
• 13:45
  Speaker 1: world needs more dug during. Uh quick question. Yeah, we
• 13:52
  Speaker 1: were with him the are night. Okay. One first, I
• 13:59
  Speaker 1: gotta bring up who there's some guy here Joel with
• 14:02
  Speaker 1: the wife who has the coolest name in the world
• 14:04
  Speaker 1: named Timber. You guys here, Okay. Wedding Advice wants wedding
• 14:11
  Speaker 1: advice what he wants us to explain, Timber, I don't
• 14:14
  Speaker 1: know if I'm doing this. Joel wants us to explain
• 14:17
  Speaker 1: that that, uh, I'm just gonna come at it that
• 14:21
  Speaker 1: you need to make sure that he's allowed to go
• 14:25
  Speaker 1: hunting all the time. He wanted us. I was I
• 14:32
  Speaker 1: was supposed to frame that up as some kind of
• 14:34
  Speaker 1: marriage be sly and frame it up with some kind
• 14:36
  Speaker 1: of marriage advice. But I that's just what he's getting in.
• 14:39
  Speaker 1: So I just I'm just gonna cut the angle for
• 14:43
  Speaker 1: it because it sounds like maybe he's not getting to
• 14:45
  Speaker 1: go enough, right or he feels that way right. No, No,
• 14:49
  Speaker 1: because now you're gonna make it that he's not gonna
• 14:51
  Speaker 1: have a good night. He No, this dude says, he says,
• 14:57
  Speaker 1: I go all the time. I think that he wants
• 15:00
  Speaker 1: to just make sure that that continues into the future.
• 15:05
  Speaker 1: Precedent like precedent setting, which is that's a big that's
• 15:11
  Speaker 1: my marriage advice. My marriage advice starts before you get married.
• 15:15
  Speaker 1: If I was Timber, I would even push him and
• 15:19
  Speaker 1: because there's just like yet to be the guy that
• 15:21
  Speaker 1: actually hunts three d sixty five days a year. So
• 15:23
  Speaker 1: I would say when it's been about eight days or
• 15:25
  Speaker 1: nine days in a row. If he actually hunts that much,
• 15:28
  Speaker 1: then when he's like, so I'm gonna sleep in tomorrow morning,
• 15:31
  Speaker 1: I've had that along going out at the fore and
• 15:32
  Speaker 1: be like, dude, get out of bed and bring home
• 15:34
  Speaker 1: to baking bro Like no no rest for the guy
• 15:38
  Speaker 1: that wants to hunt all the time, right, like get
• 15:41
  Speaker 1: it and just kind of see where that levels out.
• 15:46
  Speaker 1: He's uh, he's getting married in May, so good luck
• 15:50
  Speaker 1: to him. Now, Uh, digging in, We're gonna focus pretty
• 15:56
  Speaker 1: heavy and not like totally heavy, but pretty heavy on
• 15:58
  Speaker 1: wild game to nights. We have so many good cooks
• 16:01
  Speaker 1: up front here, we got some all the questions. We're
• 16:03
  Speaker 1: gonna stray a little bit. We're gonna touch on cannibalism. Um,
• 16:08
  Speaker 1: I wanna talk. I got I gotta, I gotta a
• 16:10
  Speaker 1: question about, uh, whether deer ever lose their ability to
• 16:14
  Speaker 1: get it up, which is for Carl. But first, no,
• 16:21
  Speaker 1: not like that, man. I don't mean like, I don't
• 16:24
  Speaker 1: mean you're gonna know because you know subject matter. I
• 16:27
  Speaker 1: mean like you know because it's like an animal question
• 16:29
  Speaker 1: that I was gonna steer your direction. But first I
• 16:32
  Speaker 1: want to get into this one. This is a question
• 16:34
  Speaker 1: that comes in that came in. It's that this is
• 16:37
  Speaker 1: this is a panel opportunity. What have you eaten that
• 16:43
  Speaker 1: you will never eat again? And how was it that
• 16:46
  Speaker 1: you cooked it? I can start or I can go later,
• 16:52
  Speaker 1: it doesn't matter to me. You got one, I got
• 16:55
  Speaker 1: I got one? Um, And staying on brand, I'm a
• 16:59
  Speaker 1: big fan of hogs. I ate a hog once that
• 17:02
  Speaker 1: have been snared. And that thing been in the snare
• 17:05
  Speaker 1: for at least two hours by the time we got
• 17:08
  Speaker 1: up to her, So I mean enough that when I
• 17:11
  Speaker 1: walked up, she just lost all the you know, ability
• 17:14
  Speaker 1: to fight, just got really sad in here. She she
• 17:20
  Speaker 1: had just given up. But that meat was absolutely inedible.
• 17:25
  Speaker 1: So I hung up the hog snares after that. I
• 17:29
  Speaker 1: have some of those, and I look at him all
• 17:31
  Speaker 1: the time. I've never messled him. I mean, for eradication
• 17:34
  Speaker 1: would be good, but for for park chops not good.
• 17:39
  Speaker 1: What do you got? Yes, I don't know if anything
• 17:41
  Speaker 1: that really fits that bill, um, because I want to
• 17:44
  Speaker 1: try it again, and this might be a good segue
• 17:47
  Speaker 1: for you, um, but mergans are a hooded one. The
• 17:51
  Speaker 1: one time, yeah, the one time we tried it. It
• 17:55
  Speaker 1: just we we stunk out the apartment and just vowed
• 17:59
  Speaker 1: to never do it again. But with the skin on it,
• 18:04
  Speaker 1: I can't I can't remember. I doubt it. I bet
• 18:08
  Speaker 1: we just took the breasts out, but you don't mind
• 18:10
  Speaker 1: golden eye. No. I just remember this was a long
• 18:14
  Speaker 1: time ago. It's probably close to two decades ago, and
• 18:16
  Speaker 1: I remember it being pretty pretty fishy fish the thing
• 18:21
  Speaker 1: I made. It's kind of like what I made is
• 18:23
  Speaker 1: like it's intertwined with the how you cooked it. But
• 18:27
  Speaker 1: I I and I wrote about this my first book,
• 18:29
  Speaker 1: and I was remember just how kind of off putting
• 18:30
  Speaker 1: it was. Was kidney pudding with Elk kidney, but it
• 18:36
  Speaker 1: was from old Elk and the fact that like when
• 18:39
  Speaker 1: you're you're you're eating it and it really, honestly it's
• 18:45
  Speaker 1: like eating like solidified piss me. And it was just
• 18:50
  Speaker 1: like such a letdown. You know, you're an okay, what's that?
• 18:54
  Speaker 1: You're an okke? It was like a you're an o cake.
• 18:59
  Speaker 1: It's like sophy things. Yeah, it'd be like if you
• 19:02
  Speaker 1: cook that. I've not even one, but it was, yeah,
• 19:06
  Speaker 1: it was like you know, and you cook it and
• 19:08
  Speaker 1: it kind of rises that has like a soux fleysh
• 19:11
  Speaker 1: kind of thing. But man, it was not a good
• 19:13
  Speaker 1: dish kidney pudding. You ever got burned on a dish? Yeah, yeah, Um,
• 19:23
  Speaker 1: this is actually really embarrassing. But in my early days
• 19:26
  Speaker 1: of cooking wild game, actually probably my first experience ever
• 19:32
  Speaker 1: processing butchering a deer. It was it was a gift
• 19:36
  Speaker 1: given to us by a friend who had a manager
• 19:41
  Speaker 1: manager's ranch and he quartered a deer. And I was like,
• 19:44
  Speaker 1: we're going to process this whole thing ourselves. And what
• 19:47
  Speaker 1: should have taken like hours was like days because I
• 19:50
  Speaker 1: thought all I knew was like get all the silver
• 19:53
  Speaker 1: skin off. So I'm like breaking down the shanks like
• 19:56
  Speaker 1: I'm going crazy. So like days, this meat has been
• 19:59
  Speaker 1: in the cool or and I don't know that you
• 20:02
  Speaker 1: should drain the water out and keep fresh ice in.
• 20:04
  Speaker 1: So it's like nicely marinating in this cooler for way
• 20:09
  Speaker 1: too long. Yeah. And so I have all the bones left,
• 20:15
  Speaker 1: and I'm like, you know, I'm gonna make a stock.
• 20:17
  Speaker 1: I'm just this. I was just like hot shot in
• 20:21
  Speaker 1: the kitchen at this point in time. So I start
• 20:24
  Speaker 1: making the stock. I roast, I wake up early, roast
• 20:27
  Speaker 1: the bones like it's just I got this nice pot going,
• 20:30
  Speaker 1: and I realized it smells really bad. I'm thinking to myself, well,
• 20:36
  Speaker 1: it's just gamey, right, that's just like venison. I'd never
• 20:39
  Speaker 1: really worked with venison before. Like it just gave me
• 20:42
  Speaker 1: it'll get better, just keep cooking it. Like it's all
• 20:45
  Speaker 1: on the stove for hours. And then Travis, that's my husband,
• 20:50
  Speaker 1: Travis comes home and he busts the door open and
• 20:53
  Speaker 1: he yells at me like, why are you making a
• 20:57
  Speaker 1: European mountain the house? Like do that outside? Like yeah,
• 21:03
  Speaker 1: And I was like, okay, this is not right. This
• 21:05
  Speaker 1: is so I threw it out so I didn't try it.
• 21:08
  Speaker 1: But the worst thing, so yeah, so I didn't even
• 21:11
  Speaker 1: taste it. Tried it was like it was like death
• 21:13
  Speaker 1: in the house. It was so so bad. Um. But
• 21:17
  Speaker 1: the worst thing I actually ate was a tons of
• 21:20
  Speaker 1: swan that had been in a zip block back or
• 21:23
  Speaker 1: not even like a zip block. Freeze is just like
• 21:25
  Speaker 1: a little baggy in the back of someone's freezer for
• 21:28
  Speaker 1: a couple of years. I had like a nice freezer burn,
• 21:31
  Speaker 1: like it's a ton of swan, wasn't you know bad enough?
• 21:35
  Speaker 1: It was laying around so we so we chats went
• 21:42
  Speaker 1: on a hunt with a buddy and the Pothole region.
• 21:45
  Speaker 1: This was up in North Dakota, not not Texas, up
• 21:48
  Speaker 1: in the Pothole region and they were they were diver
• 21:53
  Speaker 1: dock hunting and they see some swans come by and
• 21:56
  Speaker 1: so yell, who ha hoo ha. They turned around. So
• 22:00
  Speaker 1: he gets his swan and I actually wanted it mounted,
• 22:04
  Speaker 1: and I didn't, but I wanted to eat it. So
• 22:06
  Speaker 1: his friends like, oh, I have some in the freezer.
• 22:10
  Speaker 1: You can mount that and I'll give you give you
• 22:13
  Speaker 1: this one. So I'm like, oh, that's so sweet, thank you,
• 22:16
  Speaker 1: thank you so much. Yeah. Good, it was, Yeah, it was.
• 22:23
  Speaker 1: It was terrible. You got carl something in China. I
• 22:28
  Speaker 1: ate some bad stuff in China, for sure. But the yeah,
• 22:32
  Speaker 1: the thousand in your egg? No boy, no? Um oh
• 22:36
  Speaker 1: did you have you eaten that? Deal? The embryonic you
• 22:41
  Speaker 1: know what I'm talking about? You ever eat those? They
• 22:43
  Speaker 1: let a duck egg blue? Yeah, I've eaten that, my
• 22:46
  Speaker 1: god man. That fits into the category. But the thing
• 22:49
  Speaker 1: that came to mind first of all is stuff that
• 22:54
  Speaker 1: I now love eating, but at the time had no
• 22:57
  Speaker 1: idea how to handle it. And so I've been thinking Lee,
• 23:00
  Speaker 1: you know, like anybody out there, grab a copy of
• 23:03
  Speaker 1: the new UH Fish and Game Cookbook where it is
• 23:08
  Speaker 1: so So the reason that that's cool is I think
• 23:12
  Speaker 1: about being like a thirteen year old um squirrel hunter
• 23:17
  Speaker 1: who loved hunting squirrels and didn't know what the heck
• 23:20
  Speaker 1: to do with them really, um, and how it would
• 23:23
  Speaker 1: it would just be a different ball game today to
• 23:26
  Speaker 1: have the videos, the cookbooks and have all that at
• 23:30
  Speaker 1: your disposal as a new hunter. But to answer your question,
• 23:34
  Speaker 1: when I was learning how to hunt, we'd do these
• 23:36
  Speaker 1: like Daniel Boone Davy Crockett adventures where we'd go camping
• 23:40
  Speaker 1: in the woods behind our house and we'd catch trout,
• 23:43
  Speaker 1: we'd pick mushrooms, we'd hunt squirrels and grouse and pretty
• 23:47
  Speaker 1: much whatever hunting success we had, we'd build a fire
• 23:52
  Speaker 1: skin out whatever critter it was, and just like hold
• 23:54
  Speaker 1: it in the fire and so you'd get this like
• 23:57
  Speaker 1: black crisp ext and bite in and it would be
• 24:04
  Speaker 1: like cool to the touch on your teeth and you'd
• 24:10
  Speaker 1: be like pulling meat off, like I must really like hunting.
• 24:17
  Speaker 1: So I'm done with that, Like I'm doing all kinds
• 24:19
  Speaker 1: of you know, like squirrel now is the bomb. But
• 24:23
  Speaker 1: it's because I've learned how to do it, and you
• 24:25
  Speaker 1: know that that's one of the things about having these
• 24:27
  Speaker 1: resources at your fingertips now like we were we were
• 24:30
  Speaker 1: jumping on YouTube or jumping on your smartphone, is like,
• 24:33
  Speaker 1: here's the dead squirrel. I'm gonna build a fire and
• 24:35
  Speaker 1: hold it in there and it's gonna be awful. That's like,
• 24:37
  Speaker 1: like like a long time ago, that was wild. Game
• 24:39
  Speaker 1: cooking was so weird because the obten think like the
• 24:42
  Speaker 1: the impact of phones you don't even really think about
• 24:45
  Speaker 1: is that you used to if you're going to meet
• 24:48
  Speaker 1: your friends, you guys have all had to pick a bar,
• 24:50
  Speaker 1: and no one could leave the bar to go to
• 24:53
  Speaker 1: a different bar because you wouldn't be able to find
• 24:54
  Speaker 1: each other. Right you had, like pre phones, everything was different, man,
• 24:59
  Speaker 1: it was hard to find people. You're starting to sound
• 25:01
  Speaker 1: like an old man. Yeah, but you know what I'm saying, Like,
• 25:03
  Speaker 1: if you remember, it was like you it was very
• 25:05
  Speaker 1: difficult to like locate your bodies. You could lose track
• 25:07
  Speaker 1: of your bodies without phones. But also you couldn't look
• 25:10
  Speaker 1: up how to cook stuff. So we would just know
• 25:11
  Speaker 1: that people ate something like we knew. I remember the
• 25:15
  Speaker 1: first time we tried to cook a deer tongue, and uh,
• 25:19
  Speaker 1: we just knew that it was a thing one could do,
• 25:21
  Speaker 1: but we didn't have access to even the idea that
• 25:23
  Speaker 1: the skin is supposed to come off. So we boil
• 25:25
  Speaker 1: those suns, bitches, and try to chew on them, and
• 25:27
  Speaker 1: boil them and try to chew on them because and
• 25:29
  Speaker 1: now you just would very quickly just realize, you know,
• 25:33
  Speaker 1: but we were just in like trying to figure out
• 25:35
  Speaker 1: how to cook beaver tails. When you have it's just
• 25:37
  Speaker 1: a thing. You know, it happens, but you don't know
• 25:39
  Speaker 1: how to do it, and there's no you can't convey
• 25:40
  Speaker 1: the information unless you stumbled across some weird old cookbooks somewhere.
• 25:45
  Speaker 1: You just had no way of knowing. Now everybody knows everything.
• 25:47
  Speaker 1: Now when people don't know how to do something that
• 25:49
  Speaker 1: kind of looked down on them a little bit, it's like,
• 25:52
  Speaker 1: just look it up, man um. A dish guy asked
• 25:57
  Speaker 1: about Oh no, the first time I get to this car,
• 25:59
  Speaker 1: I got two works. We're gonna use you up right now. Okay,
• 26:03
  Speaker 1: two questions, Which one do you want first? The grizzly
• 26:08
  Speaker 1: bear one or the the penile erectile dysfunction in dear one. Okay,
• 26:14
  Speaker 1: a guy wants to know because here's here's where this
• 26:17
  Speaker 1: is coming from. Here's what this is coming from. There's
• 26:19
  Speaker 1: a guy, I can't remember what stayed he's in. There's
• 26:21
  Speaker 1: a guy and he hunts a property and there's a
• 26:24
  Speaker 1: really old deer and the landoors like, don't mess with that,
• 26:26
  Speaker 1: dear ever. But he's wondered, is it ever? Because he
• 26:31
  Speaker 1: thinks he wants this old deer that's got big alwers
• 26:33
  Speaker 1: to breed and make more dear And he's wondering, is like,
• 26:37
  Speaker 1: do dear get the hit the autumn of their life? Right?
• 26:44
  Speaker 1: Like dudes? Who there's a long period of a dude's
• 26:47
  Speaker 1: life when he's not breeding anything, even if he wanted to. So, dude,
• 26:52
  Speaker 1: does that? Is that known? Like does a dear age
• 26:55
  Speaker 1: out or do they stay viable till the bitter end?
• 26:59
  Speaker 1: They do not age out? They and nor do the
• 27:02
  Speaker 1: females for that matter. And if you think about so,
• 27:05
  Speaker 1: there's this there's this myth right of like the old
• 27:09
  Speaker 1: dry old dry dough and there there have been numerous
• 27:13
  Speaker 1: research papers. Um A dear biologist by the name of
• 27:16
  Speaker 1: Glenn Delgads did a great study up in Minnesota where
• 27:19
  Speaker 1: he was looking at fecundity, the ability and and UH
• 27:23
  Speaker 1: basically rates of pregnancy and number of offspring across different
• 27:27
  Speaker 1: age classes of females, and it just keeps ticking up.
• 27:31
  Speaker 1: Like older doughs tend to be more fertile than younger doughs.
• 27:35
  Speaker 1: But fertility rates are very high in females, and given
• 27:38
  Speaker 1: the complexity of what the female reproductive system has to
• 27:42
  Speaker 1: do compared to the male reproductive system, there's a lot
• 27:45
  Speaker 1: more um that you know can go wrong essentially in
• 27:49
  Speaker 1: terms of having um those years of fertility. That's why
• 27:54
  Speaker 1: you know a woman has a relatively narrow period of
• 27:58
  Speaker 1: fertility compared to a man um But in dear, if
• 28:02
  Speaker 1: you think about the fact that they have this narrow
• 28:04
  Speaker 1: breeding season, and you think about the fact that you
• 28:07
  Speaker 1: know most of these bucks are dying um from sources
• 28:12
  Speaker 1: of mortality other than aging out, the likelihood of any
• 28:17
  Speaker 1: individual deer getting to the point where they're not performing reproductively,
• 28:22
  Speaker 1: it's just not going to happen. The exception would be
• 28:26
  Speaker 1: if a deer experiences some kind of an injury like
• 28:29
  Speaker 1: people have probably heard of the term like cactus bucks.
• 28:32
  Speaker 1: Bucks that will get some damage that they'll injure their testicles.
• 28:35
  Speaker 1: Those sorts of things you better explaining to cactus book.
• 28:37
  Speaker 1: So cactus buck would be um a deer that essentially
• 28:41
  Speaker 1: keeps growing layers of velvet that are never shed and
• 28:45
  Speaker 1: the growth, like the antler cycle, UM is controlled by
• 28:50
  Speaker 1: sex hormones testosterone. The seasonality of UM of breeding is
• 28:55
  Speaker 1: what is linked to antler growth. So post breeding season,
• 28:59
  Speaker 1: when the testos strong levels start to drop, that's when
• 29:01
  Speaker 1: the antlers would fall off. But in a in a
• 29:04
  Speaker 1: deer that has experienced an injury to its testicles UM
• 29:07
  Speaker 1: or perhaps has undistended testicles, uh, they'll just keep growing
• 29:12
  Speaker 1: layers of velvet potentially on their antlers and get these
• 29:14
  Speaker 1: really funky antler configurations and sometimes just carry velvet antlers
• 29:19
  Speaker 1: for a long time. But there is an example. I
• 29:23
  Speaker 1: have to know what you just said that makes sense.
• 29:28
  Speaker 1: There is an example, thanks man. There is an example
• 29:31
  Speaker 1: of erectile dysfunction in the wildlife Kingdom though that I
• 29:34
  Speaker 1: think would be of interest to people. So polychlorinated bi
• 29:41
  Speaker 1: phenals PCBs are precipitating out of the atmosphere near the poles,
• 29:48
  Speaker 1: and this is having a disproportionate effect on animals that
• 29:50
  Speaker 1: are at the top of the food chain and as
• 29:52
  Speaker 1: you go north, we're talking polar bears here, and there
• 29:55
  Speaker 1: was a research paper published recently about the fact that
• 29:59
  Speaker 1: these e cbs have the potential telling you is not
• 30:03
  Speaker 1: in your water bottle. Well, there's a few things they're
• 30:07
  Speaker 1: telling you are not in the bottle. But yeah, there
• 30:10
  Speaker 1: there are estrogenic substances and some plastics that they're they're
• 30:14
  Speaker 1: really worried about with when it comes to drinking water.
• 30:17
  Speaker 1: But PCBs are a byproduct of um manufacturing processes. So
• 30:23
  Speaker 1: the problem is they can weaken skeletal tissue bones, including
• 30:28
  Speaker 1: in polar bears, like they're detecting weakening of polar bear bones,
• 30:33
  Speaker 1: and polar bears are one of the species that have
• 30:35
  Speaker 1: a very unique bone vaculum, the vaculum, so there is
• 30:39
  Speaker 1: concerned that PCBs have the potential to weaken the penis
• 30:45
  Speaker 1: bones of polar bears to the point that polar bear
• 30:48
  Speaker 1: males could be predisposed to breaking their penile bones, thereby
• 30:53
  Speaker 1: experiencing high rates of what would effectively be erectile dysfunction
• 30:57
  Speaker 1: and further compromising their their state, which is you know,
• 31:01
  Speaker 1: being driven by climate change. A host of other factors.
• 31:05
  Speaker 1: But in the world of e d in the animal kingdom,
• 31:09
  Speaker 1: that's the best I can do for you. That's good though,
• 31:12
  Speaker 1: that's good. I want to give an excellent answer. I
• 31:17
  Speaker 1: can't decide if we should give no. I'm gonna ask
• 31:19
  Speaker 1: you that on one I got my my other wildlife
• 31:21
  Speaker 1: question when I can't I have a good sense of
• 31:24
  Speaker 1: what it is, but I can't figure out so we
• 31:26
  Speaker 1: all know. Like when you look at European contact, we had,
• 31:31
  Speaker 1: you know, mountain lions coast to coast, top to bottom.
• 31:36
  Speaker 1: We had wolves coast to coast, top to bottom. Why
• 31:42
  Speaker 1: was it that the grizzly bear never colonized the Eastern US?
• 31:48
  Speaker 1: What kept the grizzly bear stuck at around the big
• 31:52
  Speaker 1: bend of the Missouri River. You want a real short answer,
• 31:58
  Speaker 1: short the short The short answer is habitat open country.
• 32:04
  Speaker 1: Open country is the grizzlies preferred habitat. And if you'll
• 32:08
  Speaker 1: allow just a couple additional details, if you go back
• 32:13
  Speaker 1: in the evolutionary tree, you have a common ancestor about
• 32:17
  Speaker 1: a million years ago that was shared by black bears
• 32:21
  Speaker 1: and brown bears. And at that point in time you
• 32:26
  Speaker 1: had the differentiation where due in part to the habitat
• 32:32
  Speaker 1: provided by the glaciers receding. You had all this open country,
• 32:37
  Speaker 1: and you had some of the bears specialized in hunting
• 32:41
  Speaker 1: and living in that open country, and some of the
• 32:44
  Speaker 1: bears specialized in occupying the forested habitats. And that difference
• 32:50
  Speaker 1: in their habitat preference has driven so much about the morphology,
• 32:57
  Speaker 1: the behavior, the level of AGGRESSI shan, the reproduction, everything
• 33:02
  Speaker 1: about the life histories of brown bears versus black bears
• 33:06
  Speaker 1: is driven by black bears being specialized to occupy densely
• 33:12
  Speaker 1: forested habitats. Yeah, Like the quick example would be the
• 33:16
  Speaker 1: short hooked claws that allow a black bear to climb
• 33:20
  Speaker 1: a tree, and the grizzlies long claws, which are great
• 33:25
  Speaker 1: for digging but make him incapable of climbing a tree.
• 33:29
  Speaker 1: But there's so many more cool details than that the
• 33:31
  Speaker 1: more you start to think about it, and and furthermore,
• 33:35
  Speaker 1: that specialization for open country and and just being able
• 33:38
  Speaker 1: to hunt the wide open and be very protective and
• 33:42
  Speaker 1: territorial over your offspring um and being just like a
• 33:46
  Speaker 1: bad mofo kind of bear extended even further when the
• 33:50
  Speaker 1: grizzly differentiated into the polar bear later on in its evolution.
• 33:55
  Speaker 1: So if you think about the extreme example of that
• 33:57
  Speaker 1: open country, untreated environment, the polar bears like the extreme
• 34:02
  Speaker 1: version of that, and that's a relatively recent split in
• 34:06
  Speaker 1: the phylogenetic tree. But everything about reproduction, Like American black bears,
• 34:11
  Speaker 1: their offsprings stay with them for the first year and
• 34:13
  Speaker 1: a half. Why is that, Well, a year and a
• 34:15
  Speaker 1: half old American black bear can flee up a tree
• 34:18
  Speaker 1: if it encounters danger, in contrast to a grizzly bear,
• 34:22
  Speaker 1: where the offspring stay with the mother for two and
• 34:23
  Speaker 1: a half years, And that's thought to be in large
• 34:26
  Speaker 1: part because they remain so dependent on their mother for
• 34:30
  Speaker 1: protection that if they were to split at a year
• 34:32
  Speaker 1: and a half, they end up getting smoked by another bear.
• 34:34
  Speaker 1: They can't get away. They can't get away, So yeah,
• 34:36
  Speaker 1: they're you know, there are places obviously we could we
• 34:38
  Speaker 1: could come up with a list of all the places
• 34:40
  Speaker 1: where brown bears and black bears coexist, where they overlap,
• 34:45
  Speaker 1: where you've got some forested habitat, but that's always going
• 34:47
  Speaker 1: to be a place where you've got forested conditions for
• 34:51
  Speaker 1: the black bear and proximity to open country for the
• 34:54
  Speaker 1: brown bear, so the brown bear is an open, open
• 34:57
  Speaker 1: country species compared to the black bear. Good. Uh, I
• 35:03
  Speaker 1: want to move on to um we talked on this now.
• 35:07
  Speaker 1: Now want to move on to cannibalism real quick. A
• 35:09
  Speaker 1: guy rolled in and he was talking about his body.
• 35:14
  Speaker 1: He's talking about a guy, so does a guy saying
• 35:16
  Speaker 1: that another guy is going to get LiPo suction, and
• 35:22
  Speaker 1: he's wondering, can you use the fat for anything? And
• 35:28
  Speaker 1: you remember that that in fight Yeah, I was gonna
• 35:32
  Speaker 1: talk in fight club like. Part of the plot is
• 35:35
  Speaker 1: that they're using human fat to make soap. And a dude,
• 35:39
  Speaker 1: a dude once sent me. I don't know if you
• 35:41
  Speaker 1: guys done this. A dude sent me fat that he's
• 35:43
  Speaker 1: been making with black bear soap. Sorry, sent me soap
• 35:48
  Speaker 1: made out of black bear fat. It's that really about cannibalism.
• 35:51
  Speaker 1: But have you guys messed with this at all? Like
• 35:53
  Speaker 1: making your own any kind of soaps out of fat?
• 35:56
  Speaker 1: Bear fat, dear fat. I've never made it, but we
• 35:59
  Speaker 1: actually have to restaurant. We sell soap made out of
• 36:02
  Speaker 1: a wild board fat. Really it works pretty good, I
• 36:06
  Speaker 1: mean makes you clean feeling. Come over here, come over
• 36:10
  Speaker 1: and check it out. Um yeah, we havey we talked
• 36:17
  Speaker 1: about this that you've you've the only guy in all
• 36:19
  Speaker 1: that has you kind of cannibalized kind of Yeah, because
• 36:24
  Speaker 1: you've eaten human tattoo. Yeah, it says cannibal Yeah, you've
• 36:28
  Speaker 1: eaten human placenta. And you've drank oh yeah, you've drank
• 36:35
  Speaker 1: mother's milk, drank human milk. Well, a lot of us
• 36:39
  Speaker 1: have drank human milk. You're drinking human No, no, yeah,
• 36:41
  Speaker 1: you're right, you know what. That's a good point, man,
• 36:44
  Speaker 1: But I mean, like that's a really good point. But
• 36:48
  Speaker 1: he drank it as a grown up. And then start
• 36:56
  Speaker 1: you start to think about, yeah, but most of us
• 36:57
  Speaker 1: who have consumed milk, it's from our own mother. But
• 37:00
  Speaker 1: then there are all these examples in a lot of cultures,
• 37:02
  Speaker 1: including you know, in some communities in America where it's
• 37:04
  Speaker 1: commonplace for babies to be passed around to various slack
• 37:08
  Speaker 1: dating moms and whose milk it is of the deal.
• 37:11
  Speaker 1: And then you start thinking about the milk banks, or
• 37:13
  Speaker 1: you have mom a giving mom bee's kid milk and
• 37:16
  Speaker 1: milks just like flowing all over them. Yeah, my wife
• 37:18
  Speaker 1: would give out frozen sacks of milk and friends of
• 37:20
  Speaker 1: hers four babies. Though, what do you guys get for
• 37:24
  Speaker 1: a what do you get for a bar hawks? So
• 37:26
  Speaker 1: it's like seven nine dollars, I think, Yeah, it's pretty
• 37:30
  Speaker 1: nice stuff. Yeah, it's got Jennifer Barries in it. It's
• 37:33
  Speaker 1: it's really nice. Good cover set too. If you're having pigs. Uh,
• 37:41
  Speaker 1: you have an experience with this making this making no.
• 37:45
  Speaker 1: I thought about doing something with the deer fat because
• 37:48
  Speaker 1: it's so waxy. I was like, that could seal a
• 37:51
  Speaker 1: lot of things up. Yeah, we used to steal boots
• 37:54
  Speaker 1: with deer fat. We would take deer fat and man,
• 37:58
  Speaker 1: it makes your boots stink man, but we would Yeah,
• 38:01
  Speaker 1: we would just melt dear fat down and rub it
• 38:03
  Speaker 1: into the rub it into the leather. Nice to have
• 38:05
  Speaker 1: a buddy who this guy named Layton with Glenda and
• 38:08
  Speaker 1: he would um, he would take bear fat and pine
• 38:13
  Speaker 1: pitch and bees wax and make his own triple blend
• 38:18
  Speaker 1: boot stuff. The hard thing to get was the bees.
• 38:22
  Speaker 1: Like he would track the bees to their hive and
• 38:24
  Speaker 1: then take a chainsaw and root out all the you know,
• 38:27
  Speaker 1: root out the bees wax and make the boot stuff. Um,
• 38:30
  Speaker 1: that was kind of his scene. Now, Uh, we want
• 38:35
  Speaker 1: to touch on because We're gonna talk about Davy Crockett
• 38:37
  Speaker 1: for a minute, because can you explain Daniel what you
• 38:40
  Speaker 1: were telling me about what he might be credited with?
• 38:43
  Speaker 1: No, no no, I was I was trying to tell you
• 38:44
  Speaker 1: that it was a lie. Oh the Hush Puppies was
• 38:48
  Speaker 1: a lie. Yeah, yeah, she fooled you. You did fool
• 38:56
  Speaker 1: me because we're gonna play again. We're gonna play a lie.
• 38:59
  Speaker 1: And so that was trying out a lie. Oh is
• 39:04
  Speaker 1: it a good one? But was it true about the
• 39:06
  Speaker 1: bear killing the Daniel? But allegedly he wrote that he
• 39:12
  Speaker 1: killed a hundred and five bears in Tennessee bars hundred
• 39:19
  Speaker 1: and five and seven months, and I think either forty
• 39:22
  Speaker 1: two or forty seven. I think seven was in one month.
• 39:27
  Speaker 1: And yeah, because Boone claimed Daniel Boone and like people
• 39:33
  Speaker 1: lump in Davy Crockett Daniel Boom but different dudes different times,
• 39:36
  Speaker 1: like not the same guy, Daniel boone thousand times cooler
• 39:39
  Speaker 1: than Davy Crockett, which is offensive to Texas. Are you
• 39:43
  Speaker 1: guys listen, are you guys aware are you are you
• 39:46
  Speaker 1: guys aware that it is rumored? Right? Are you guys
• 39:50
  Speaker 1: aware that it's rumored the Crockett I hope his family's
• 39:55
  Speaker 1: not here. The Crockett did not go down in a
• 39:59
  Speaker 1: blaze of glory. I said, it's it's rumored that you're
• 40:08
  Speaker 1: familiar with this. I mean, we've seen the footage. He
• 40:12
  Speaker 1: tossed that torch into the gunpowder room, and he he
• 40:16
  Speaker 1: took out like a hundred of Mexican soldiers and he
• 40:24
  Speaker 1: shot Saint Anna's hat off of his head at a
• 40:28
  Speaker 1: thousand yards. You've seen the photos, and but you are
• 40:32
  Speaker 1: you aware of the myth like the competing the competing
• 40:36
  Speaker 1: legends about Crockett. No, a journal just okay, a disputed
• 40:45
  Speaker 1: a hotly contestant. You're gonna have a fake I was
• 40:53
  Speaker 1: telling your honest this story, and I got the story
• 40:55
  Speaker 1: all wrong, but then we looked up the true version
• 40:58
  Speaker 1: was a hotly contest a journal. You look like you're agitated.
• 41:03
  Speaker 1: I'm just trying to speak for everybody here. Carry on
• 41:11
  Speaker 1: a hotly contested journal, like the veracity of the journal
• 41:16
  Speaker 1: has been called into question. But there's a journal that exists.
• 41:19
  Speaker 1: I think it sits here in Texas. I think it
• 41:20
  Speaker 1: sits in the state capital or something. You guys don't
• 41:25
  Speaker 1: every but you guys already know all this and it
• 41:28
  Speaker 1: was that at the end of the Smoke clears, the
• 41:31
  Speaker 1: smoke clears at the Alamo, and Crockett had surrendered. It
• 41:36
  Speaker 1: was was executed, and he didn't he didn't go. He didn't.
• 41:40
  Speaker 1: You know, I don't have an act. I don't have
• 41:42
  Speaker 1: a dog in the fight here. I'm just saying that
• 41:44
  Speaker 1: this is a contested thing. And dany All got to
• 41:47
  Speaker 1: tell me how Davy Crockett invented the hush puppy. But
• 41:50
  Speaker 1: it was which I thought was true. I can't believe you.
• 41:59
  Speaker 1: I can't believe you. I don't know why I thought
• 42:01
  Speaker 1: it was true. Uh I thought that. But but but
• 42:05
  Speaker 1: like bot so you know, we have like Boone and
• 42:07
  Speaker 1: Crockett like they've been stuck in our heads together, Boone
• 42:11
  Speaker 1: and Crockett. Boone claims to have I wrote it down here.
• 42:15
  Speaker 1: I've quote us a thousand times if I don't want
• 42:17
  Speaker 1: to mess it up. Boone claimed he killed when he
• 42:21
  Speaker 1: was hunting bears for the bacon market and the lard market.
• 42:25
  Speaker 1: He killed one and fifty five in a single fall,
• 42:30
  Speaker 1: and once killed eleven before breakfast. Hunting with hounds, they
• 42:36
  Speaker 1: would get I think like a buck a gallon for
• 42:39
  Speaker 1: bear fat, and they would cure the hams they would
• 42:43
  Speaker 1: make They would tap maples for sugar. They would go
• 42:47
  Speaker 1: to salt licks and boil down the water to make salt,
• 42:49
  Speaker 1: and it would make their own salt sugar. Brian. They
• 42:52
  Speaker 1: would Brian the bear meat and barrels, make their own
• 42:54
  Speaker 1: small house, smoke it, and then haul it on keel
• 42:57
  Speaker 1: boats to be sold. And it's plausible that, like, and
• 43:02
  Speaker 1: this is contemporaneous with Benjamin Franklin, So it's like plausible
• 43:07
  Speaker 1: that Ben Franklin ate some you know, bear meat from
• 43:12
  Speaker 1: some long haired wild man out running around Brian and
• 43:15
  Speaker 1: bear meat. But you imagine hundred and fifty five in
• 43:20
  Speaker 1: a single season. And we were talking about like all
• 43:22
  Speaker 1: these animals that used to exist across continent and we
• 43:24
  Speaker 1: kind of like whittle them down to next to nothing.
• 43:27
  Speaker 1: That's the kind of feller that did some woodland. Yeah,
• 43:33
  Speaker 1: and you think about how cool they are, but you
• 43:34
  Speaker 1: also think, like what is their sense of um? Like
• 43:37
  Speaker 1: like give me the numbers on Crockett, Like what is
• 43:44
  Speaker 1: their sense of enough? That's like timbers dude, he hunts
• 43:48
  Speaker 1: that much. He could probably killpoy seven. Yeah, President is
• 43:58
  Speaker 1: um um Okay, I want to move on there's a
• 44:01
  Speaker 1: guy I think he's here tonight. He is here tonight.
• 44:05
  Speaker 1: His name is Stephen, pH Stephen. He has a great
• 44:08
  Speaker 1: sentence in his letter. My name is Stephen. I'm a
• 44:12
  Speaker 1: big fan and a lazy Texas hunter. He goes He
• 44:16
  Speaker 1: goes on to talk about and this, this is good.
• 44:18
  Speaker 1: I don't know the answer to this, but I'm curious.
• 44:20
  Speaker 1: Everybody's all hot on um hot pots? What do you
• 44:24
  Speaker 1: call insta pots? But he's like, why is it when
• 44:28
  Speaker 1: you make something? If you cook game in an insta pot,
• 44:32
  Speaker 1: it just is never as good as if you slow
• 44:35
  Speaker 1: cooking straight up. I want to think about that while
• 44:37
  Speaker 1: I make sure that this is what he's saying. Is
• 44:39
  Speaker 1: that sound right? Are you here? You're you're buying like
• 44:41
  Speaker 1: I'm doing a good job with your question. Is that
• 44:45
  Speaker 1: yes or no? Good? Okay? Yeah, So he's saying, what's
• 44:52
  Speaker 1: up with insta pots? I've never messed with the insta pot.
• 44:55
  Speaker 1: I do have an electric pressure cooker, but it's not
• 44:58
  Speaker 1: called that. I would I would just get I mean,
• 45:03
  Speaker 1: there's really no substitution for time, especially when you're breaking
• 45:06
  Speaker 1: down silver, you know, getting marrow out of bones. You
• 45:10
  Speaker 1: need that collagen and gelatine conversion. You need that just
• 45:14
  Speaker 1: that texture, that flavor that's going to develop over time,
• 45:17
  Speaker 1: and it's you know, microwave is not going to do
• 45:19
  Speaker 1: it in some fancy instapot contraption is probably not gonna
• 45:23
  Speaker 1: do it either, I think one of the biggest issues.
• 45:26
  Speaker 1: So I started looking into the differences between electric versus
• 45:30
  Speaker 1: manual and the biggest thing with instapot is like obviously convenient.
• 45:36
  Speaker 1: So you kind of like, I've never actually used one,
• 45:40
  Speaker 1: but I've read through recipes and instructions from instapat and
• 45:45
  Speaker 1: you put the meat in there and it's supposed to
• 45:47
  Speaker 1: brown and sear the meat, and then you add your
• 45:49
  Speaker 1: liquids and everything, and there's just it's just steaming. You
• 45:54
  Speaker 1: don't get that like mired reaction of brown, like a
• 45:57
  Speaker 1: true brown in your meat. You're just steaming it. And
• 46:00
  Speaker 1: so you really lose a lot of rich flavors by
• 46:02
  Speaker 1: doing that. And plus, like he was saying, like, you
• 46:05
  Speaker 1: don't have time on your side either. Well I was
• 46:07
  Speaker 1: thinking too, it's like the there's no escape of water, right, right,
• 46:12
  Speaker 1: so there's no reduction happening. Well, because it's pressurized. The
• 46:17
  Speaker 1: theory or I guess science behind it is that it
• 46:21
  Speaker 1: has nowhere to go, so it goes back inside the
• 46:25
  Speaker 1: meat with all that pressure in there. So I mean,
• 46:28
  Speaker 1: I use a manual pressure cooker quite a bit and
• 46:32
  Speaker 1: I like it a lot, but it's it's it is
• 46:36
  Speaker 1: not the same as say brazen in the oven. It's
• 46:41
  Speaker 1: it's not the same result. But that's you're using it
• 46:46
  Speaker 1: for convenience factors. So when you're working and you have
• 46:50
  Speaker 1: a busy schedule and you want some thy meats to
• 46:53
  Speaker 1: be really tender and a really fast time, it's convenient,
• 46:57
  Speaker 1: but you just aren't going to get the same depth
• 46:59
  Speaker 1: of flavor a few were to slowly do it. No oven,
• 47:03
  Speaker 1: we're croc pot for that matter. I mean, I'm a
• 47:05
  Speaker 1: big fan of browning something in a pan transferred to
• 47:07
  Speaker 1: the croc let it go for six eight hours, however
• 47:11
  Speaker 1: long it needs, but you get the same kind of thing.
• 47:13
  Speaker 1: But you just I think you just have to have
• 47:15
  Speaker 1: that time in there. And like you're saying, the browning
• 47:17
  Speaker 1: process so important, go ahead, available everywhere. I feel like
• 47:26
  Speaker 1: I even get two separate results between croc pot and
• 47:30
  Speaker 1: say Dutch oven inside the oven. Would you agree with
• 47:33
  Speaker 1: that as well? And and how fun and why that
• 47:36
  Speaker 1: is you can have more radiant heat from the metal
• 47:39
  Speaker 1: versus just kind of that light am beyond heat from
• 47:43
  Speaker 1: the croc pod. I think, you know, metal is just
• 47:46
  Speaker 1: going to conduct a lot more. I mean, Dutch ovens
• 47:49
  Speaker 1: are amazing too. I'm a big fan. Yeah, I think.
• 47:52
  Speaker 1: And plus it's just cast iron. It's just more authentic
• 47:55
  Speaker 1: and sometimes your brain just wants that. Yeah, right, So
• 47:58
  Speaker 1: might be a little bit of pl evil. I think
• 48:01
  Speaker 1: that cook in a Dutch oven in the ovens the best.
• 48:05
  Speaker 1: What else gives you that? Like that like caramel coating
• 48:09
  Speaker 1: that's a real bitch to clean off. You see that, man,
• 48:12
  Speaker 1: you know you've made something you don't. Might suggestion on
• 48:15
  Speaker 1: the insta pots would be like cooking, like cooking stock
• 48:19
  Speaker 1: in there, like a really good stock that you pour
• 48:23
  Speaker 1: in there, because then you're sort of giving you're taking
• 48:25
  Speaker 1: time earned from somewhere else in applying it. Yeah, I
• 48:29
  Speaker 1: would say, if you're going to use an insta pot
• 48:32
  Speaker 1: or any even a press or a croc pot, brown,
• 48:36
  Speaker 1: it's separately on the pan first always, and then combine everything. Yeah,
• 48:43
  Speaker 1: That's what I'm saying, is like that's not like a
• 48:46
  Speaker 1: real like sans representatives. You close the lid on that
• 48:53
  Speaker 1: and you're steaming it. You're not letting any of that
• 48:57
  Speaker 1: moisture evaporates. You lose, you can need let off. But
• 49:03
  Speaker 1: here's the well, I don't want to get in a
• 49:05
  Speaker 1: big fight. We already got in a fight about Davy Crockett.
• 49:08
  Speaker 1: But the one like I have one that's not that
• 49:12
  Speaker 1: brand and it's a deep ass thing and it's like
• 49:14
  Speaker 1: it's searing in there is not the same. Still not see,
• 49:19
  Speaker 1: still not saying, Okay, I want to move on one
• 49:23
  Speaker 1: thing real quick here. No this is not quick. This
• 49:25
  Speaker 1: is a long one. Um. I'm going out of my
• 49:30
  Speaker 1: own order. You are, Jesse. You've been described as a
• 49:36
  Speaker 1: did you did you describe yourself as an adult? Onset?
• 49:39
  Speaker 1: Late on set? What happened? Well, I fished all my life.
• 49:45
  Speaker 1: I mean I grew up in Denton, which is just
• 49:46
  Speaker 1: north of here. Um here go uh, And yeah, I'd
• 49:55
  Speaker 1: fished like Gray Roberts growing up. I was actually remember
• 50:01
  Speaker 1: when they when they filled that reservoir. Uh. And just
• 50:04
  Speaker 1: came to hunting later on in life. And I worked
• 50:09
  Speaker 1: in restaurants, um, since I was legally old enough to work,
• 50:13
  Speaker 1: And then I learned to butcher first and then went
• 50:16
  Speaker 1: into hunting. After I learned how to butcher animals, Like
• 50:20
  Speaker 1: you hold it back up, so you, um, you started
• 50:24
  Speaker 1: working to restaurants really young six doing what washing dishes
• 50:29
  Speaker 1: and whatnot. Everything I've washed dishes, bartoon and wait tables,
• 50:33
  Speaker 1: working the kitchen and what got you? So what was
• 50:36
  Speaker 1: the what was the butchering? The move into butchering? What
• 50:39
  Speaker 1: looked like I just, you know, eventually became a butcher
• 50:43
  Speaker 1: at a restaurant and we were getting whole animals in
• 50:45
  Speaker 1: This is almost about eighteen years ago, and back when
• 50:51
  Speaker 1: people were just starting to get back into whole animal
• 50:53
  Speaker 1: butchery and this restaurant I was working and started bringing
• 50:55
  Speaker 1: in hogs and lamb and we just learned to cut them.
• 50:59
  Speaker 1: And then after that I was able to kind of
• 51:00
  Speaker 1: make a pretty you know, easy segue into hunting because
• 51:04
  Speaker 1: the back end of it was super familiar to me. Uh,
• 51:08
  Speaker 1: you know, there's a lot of obviously allowed to learn
• 51:09
  Speaker 1: on the front end of it. But what was your
• 51:12
  Speaker 1: what was your awareness? You grew up in Texas, so
• 51:15
  Speaker 1: there's like there's a huge hunting culture in Texas. What
• 51:17
  Speaker 1: was your awareness of hunting and what were your perceptions?
• 51:21
  Speaker 1: You have an opinion about it? You didn't have an
• 51:23
  Speaker 1: opinion about it. I was always curious about it. But
• 51:25
  Speaker 1: my family, you know, I'm only child, My dad didn't huh.
• 51:29
  Speaker 1: But like I said, we fished constantly, and so I
• 51:31
  Speaker 1: just had to get out there and learning myself, and
• 51:36
  Speaker 1: you know, finally did and then it just it took.
• 51:38
  Speaker 1: And then there was something to do in the winter,
• 51:41
  Speaker 1: you know, besides fishing in the warmer months, and so
• 51:44
  Speaker 1: now I find myself constantly occupied. So yeah, and then uh,
• 51:50
  Speaker 1: you so eventually got to where you cook a lot
• 51:52
  Speaker 1: of game and restaurants and in your in your own places.
• 51:58
  Speaker 1: Talk about like the path because I think a lot
• 52:00
  Speaker 1: of people around the country. People here are familiar with it,
• 52:02
  Speaker 1: but a lot of people around the country are really
• 52:03
  Speaker 1: surprised to hear that that, like, actual wild pigs make
• 52:11
  Speaker 1: their way into the restaurant orld. Yeah, it's a complicated process.
• 52:16
  Speaker 1: I mean we get I mean all the time people
• 52:18
  Speaker 1: somebody roll up to the restaurant and knock on the
• 52:20
  Speaker 1: back door and be like, hey, I got a pig
• 52:22
  Speaker 1: out here, and I'm like, no, or you can't, so
• 52:25
  Speaker 1: you don't touch that. Yes, no, totally illegal. I mean
• 52:28
  Speaker 1: it has to be inspected, so all the hogs that
• 52:30
  Speaker 1: we get in are trapped. They're trapped mostly out in
• 52:34
  Speaker 1: the hill country. Uh. And then they're they're brought into
• 52:37
  Speaker 1: a license processor in a in a trailer and then
• 52:41
  Speaker 1: he kills them. They get there, they're inspected before they're killed.
• 52:45
  Speaker 1: They expected after they killed and blue stamped. They got
• 52:47
  Speaker 1: a nice little Texas symbol on them stamped and then
• 52:52
  Speaker 1: brought to us from there. But that pig could have
• 52:55
  Speaker 1: trick and nouls as no one, no one testsed for that, right. Sure,
• 52:59
  Speaker 1: we're so cond a domestic pig. I mean it's highly unlikely,
• 53:01
  Speaker 1: highly unlikely, Yeah, but it is. Uh. I mean there's
• 53:05
  Speaker 1: swine russellosis, sooner rabies to laremia, there's a host of
• 53:10
  Speaker 1: things that they are from hosts of UM. So we
• 53:16
  Speaker 1: we keep our eye on it. Texas Animal Health Commission,
• 53:18
  Speaker 1: you know, kind of updates everyone on cases. And then
• 53:22
  Speaker 1: it's it's pretty rare to see anything come from the
• 53:25
  Speaker 1: Ferrell hawks, although they can be vectors for a lot
• 53:27
  Speaker 1: of different diseases. Yeah. Over the trick nosis cases in
• 53:31
  Speaker 1: this country come from BlackBerry meat. Yeah. I remember in
• 53:36
  Speaker 1: Alaska they had a guy that got it from walrus,
• 53:39
  Speaker 1: which really surprised me. Then you guys also so you
• 53:43
  Speaker 1: do venison too. But that's the weird that's the weird one.
• 53:47
  Speaker 1: I when I wanted to ask you about, I told
• 53:48
  Speaker 1: I was gonna ask about it would be if if
• 53:51
  Speaker 1: you say, if you have a restaurant and sells wild game, right,
• 53:53
  Speaker 1: people have an idea what that is, and when you
• 53:56
  Speaker 1: sell wild pigs, that conforms to wild game. Where here's
• 53:59
  Speaker 1: this animal that no one has any control over, its
• 54:02
  Speaker 1: leads its own destiny, right, just kind of does his
• 54:04
  Speaker 1: own thing, cruises around out the woods. But with when
• 54:07
  Speaker 1: you sell the venison, that's not like that's like a
• 54:10
  Speaker 1: farm animal. It's not necessarily Um, a lot of them
• 54:15
  Speaker 1: will come off really large ranches, have a ton of
• 54:18
  Speaker 1: acreage and they trap them. Bulk of what we sell
• 54:22
  Speaker 1: is nilgai and so those are actually completely wild animals
• 54:25
  Speaker 1: coming from the coast and so they go in there
• 54:28
  Speaker 1: they catch them with netguns, like shooting nets over them,
• 54:32
  Speaker 1: big trap stuff like that. No ship really so a
• 54:35
  Speaker 1: lot of what we serve and that so that can
• 54:37
  Speaker 1: wind up in the restaurant tree. Yeah, well there's there's
• 54:40
  Speaker 1: some inspection processes. Since they're they're not swine, they've followed
• 54:44
  Speaker 1: in a different status and so they aren't just highly regulated.
• 54:48
  Speaker 1: And so there's even a wild game company here that
• 54:51
  Speaker 1: sends an inspector out in the field and they shoot deer,
• 54:55
  Speaker 1: but they mean non native so access psycha uh foul
• 55:00
  Speaker 1: deer things like that. We say psych I mean like
• 55:02
  Speaker 1: you're talking like the sika deer, a little elk like deer. Yeah,
• 55:06
  Speaker 1: the white tail is never on your men. We never
• 55:09
  Speaker 1: served white tail. So these are uh, typically gonna be
• 55:14
  Speaker 1: deer that are you know, proliferated on a on a ranch.
• 55:18
  Speaker 1: So granted it's a high fence, but typically very large
• 55:22
  Speaker 1: and they are trapped. But for the most part, my
• 55:24
  Speaker 1: big thing is diet. So they are living wild. They're
• 55:27
  Speaker 1: not in a pen. They're living wild, and they're eating
• 55:31
  Speaker 1: mostly a wild diet. Now they're probably hitting a corn
• 55:33
  Speaker 1: feeder here and there, but I mean versus any wild
• 55:36
  Speaker 1: deer in the state, it's probably about the same. So
• 55:40
  Speaker 1: I also think that they are invasive um in a way,
• 55:44
  Speaker 1: and it's it's the best thing that we can do
• 55:47
  Speaker 1: while falling under the parameters of the law. And you
• 55:49
  Speaker 1: guys don't So you guys don't sell deer coming out
• 55:52
  Speaker 1: of New Zealand we don't sell I don't mean that matter.
• 55:56
  Speaker 1: We don't sell any product, any fresh products that doesn't
• 56:00
  Speaker 1: I mean has to come from Texas. Oh that's interesting, man,
• 56:07
  Speaker 1: I had no I had no idea that that I
• 56:10
  Speaker 1: was playing on the bust of your balls. Sorry, but
• 56:12
  Speaker 1: I don't even get a chance. Really, So that's what
• 56:15
  Speaker 1: it is. So people, you're getting like a pretty legit
• 56:17
  Speaker 1: wild game experience. Yeah. Absolutely. I mean, like the tac
• 56:21
  Speaker 1: area we were using all no guy there, so that
• 56:24
  Speaker 1: is that's a wild animal. All the sausage we do
• 56:26
  Speaker 1: at the brick and mortar um is no guy. And
• 56:29
  Speaker 1: then when we get in a whole carcass, you know,
• 56:32
  Speaker 1: it's you know, we never know what we're gonna get.
• 56:34
  Speaker 1: It's my guy calls me and he's like, hey, we
• 56:36
  Speaker 1: got a couple of red deer in the trap. That's
• 56:41
  Speaker 1: that's that's Uh, this might be proprietary info, but can
• 56:44
  Speaker 1: you tell me what you're cut of fat too? How
• 56:48
  Speaker 1: much fat you cut into making a like a your
• 56:50
  Speaker 1: average sausage. I mean it probably varies here and there. Yeah,
• 56:59
  Speaker 1: what what give me money? I want to provide I
• 57:10
  Speaker 1: want to provide good information for tonight's audience. So what are.
• 57:16
  Speaker 1: So you've got hunting background, you've got chef background, and
• 57:20
  Speaker 1: and and very earlier we're talking about like pre um
• 57:24
  Speaker 1: like back when it's harder to get information than it
• 57:26
  Speaker 1: is now. I feel that there used to be like
• 57:29
  Speaker 1: growing up hunting, we just had like certain ways we
• 57:33
  Speaker 1: cooked everything, and then you later learned that you had
• 57:37
  Speaker 1: like people in the culinary world and chefs and things,
• 57:40
  Speaker 1: and they had their way of doing stuff, but the
• 57:41
  Speaker 1: communication didn't. There wasn't like an exchange of communication like
• 57:46
  Speaker 1: if you were if you were a rural person eating
• 57:49
  Speaker 1: wild game, Um, you probably cooked it like how your
• 57:53
  Speaker 1: grandma cooked it, and they probably cooked it how their
• 57:55
  Speaker 1: grandma cooked it, and you didn't have this big exchange
• 57:59
  Speaker 1: between the colon ary world, you know, the professional culinary
• 58:03
  Speaker 1: world and rural wild game people. And now there's more freedom, right,
• 58:08
  Speaker 1: I think you'd agree with that. There's a lot more
• 58:10
  Speaker 1: just exchange of ideas. Like for instance, you know, last
• 58:13
  Speaker 1: time I had dinner at Carl's, we'll talk about what
• 58:16
  Speaker 1: we had last time I had dinner at your house
• 58:18
  Speaker 1: the last time you were there. We uh, we capitalized
• 58:22
  Speaker 1: on some technology that I had imported from my time
• 58:25
  Speaker 1: in China, where one of my favorite dishes was with
• 58:29
  Speaker 1: the Chinese called huagua, which translates basically in a hot pot,
• 58:33
  Speaker 1: and you'll sit around a table with a big hole
• 58:35
  Speaker 1: in the middle and it will hold a cauldron of
• 58:38
  Speaker 1: boiling broth with all kinds of spices. And it's really
• 58:42
  Speaker 1: social thing because everybody's gathered around with chopsticks and dipping
• 58:45
  Speaker 1: in like all manner of fish and meat and eggs
• 58:50
  Speaker 1: and uh coagulated blood and all manner of mushrooms and aromatics. Yeah,
• 58:57
  Speaker 1: it's like a fond kind of deal um. And so
• 59:01
  Speaker 1: you know, I was gonna have Steve and you honest
• 59:03
  Speaker 1: Fami a visit. And when you're hosting these jokers at
• 59:06
  Speaker 1: your house for dinner, you don't want to be pulling
• 59:08
  Speaker 1: out like a package of Ballpark Frank's and slapping him
• 59:11
  Speaker 1: on the girl. Not that you guys wouldn't like ballpark,
• 59:13
  Speaker 1: but I was like, what could I do that would
• 59:14
  Speaker 1: be creative? So we did this menagerie of wild fishing
• 59:18
  Speaker 1: game from all over New Mexico. We had what we
• 59:21
  Speaker 1: had walleye, yep, we had walleye. We had uh pronghorn
• 59:26
  Speaker 1: heart turkey, wild turkey, giblets um. There was some elk
• 59:31
  Speaker 1: we had, you know, just like whatever was in the freezer,
• 59:34
  Speaker 1: and it was a you know, fun way to spend
• 59:37
  Speaker 1: an ete, like with seasoning packets from China. Yeah, put
• 59:41
  Speaker 1: into the thing. So yeah, Like the point being that
• 59:44
  Speaker 1: there's this exchange. Now. So if you imagine your position
• 59:49
  Speaker 1: where you've you've got a foot in the hunting world
• 59:51
  Speaker 1: and you've got a foot in the like the technical
• 59:55
  Speaker 1: culinary world, what are the what are the things? What
• 59:58
  Speaker 1: are the misconceptions? Is about wild pigs that you find
• 1:00:02
  Speaker 1: like when you talk like the hunters have their own
• 1:00:04
  Speaker 1: ideas about like what's edible not edible, what's good not good?
• 1:00:08
  Speaker 1: Where does that contradict what you found from the professional
• 1:00:12
  Speaker 1: kitchen the wild pigs specifically sure man or or whatever
• 1:00:16
  Speaker 1: you want to get into. I think in general, I
• 1:00:18
  Speaker 1: mean just the collective consciousness has shifted so much and
• 1:00:22
  Speaker 1: you can speak to this a lot. I mean that's
• 1:00:24
  Speaker 1: what you do is communicate food to people that are
• 1:00:27
  Speaker 1: increasingly way more interested in and that part of it,
• 1:00:30
  Speaker 1: I mean they're starting to recognize that dead animal on
• 1:00:33
  Speaker 1: the ground, You're you're halfway done with with this job,
• 1:00:37
  Speaker 1: and then and there's more enjoyment to not you know,
• 1:00:39
  Speaker 1: just slap some Italian dressing on it anymore and rapid vacant,
• 1:00:43
  Speaker 1: although you can't. And when I when I was a kid,
• 1:00:45
  Speaker 1: it was cream and mushroom suit in a crock pot.
• 1:00:49
  Speaker 1: But I mean, I think people are just just see
• 1:00:52
  Speaker 1: so much more excitement about it now and more curiosity.
• 1:00:56
  Speaker 1: People are willing to try different things, and they're they're
• 1:00:59
  Speaker 1: just they're being more adventurous and they're they're wanting to
• 1:01:02
  Speaker 1: get more out of of that that part of all
• 1:01:06
  Speaker 1: that work they're going out there to do. I think
• 1:01:08
  Speaker 1: with with hogs, we we experienced a lot of myth
• 1:01:11
  Speaker 1: and people a lot of misconceptions. You know, like I've
• 1:01:15
  Speaker 1: been told that, you know, hundred twenty pounds is the
• 1:01:19
  Speaker 1: biggest hog that you can eat, so like a hundred
• 1:01:22
  Speaker 1: nineteens just but hundred and one gut pile material And
• 1:01:29
  Speaker 1: that doesn't make any sense to me. I mean I've
• 1:01:31
  Speaker 1: had I've had a three hundred pound bore that was amazing,
• 1:01:35
  Speaker 1: um and you're not gonna believe that. But I mean,
• 1:01:37
  Speaker 1: trust me on this. I mean, and I think that
• 1:01:41
  Speaker 1: I mean, my my my mission is to just give
• 1:01:44
  Speaker 1: people to eat more pigs. I mean, they're invasive. They're
• 1:01:46
  Speaker 1: tearing up land that you know, we you know, there's
• 1:01:50
  Speaker 1: I mean there's people that don't have enough food out there,
• 1:01:53
  Speaker 1: like this gentleman that's working so hard to feed them,
• 1:01:55
  Speaker 1: and it's just like we're shooting piles of pigs and
• 1:01:59
  Speaker 1: leaving them to lie and feel. And I think that
• 1:02:00
  Speaker 1: if we can get out there and educate and show
• 1:02:02
  Speaker 1: people that these pigs can be delicious. I'm not saying
• 1:02:05
  Speaker 1: they're all stunning. There's some of them that are stinky.
• 1:02:10
  Speaker 1: And I've experienced that. So there are there like there
• 1:02:12
  Speaker 1: are stinky pigs. I mean I've I've had like I've
• 1:02:15
  Speaker 1: shot pigs that I thought we're way better than other pigs.
• 1:02:18
  Speaker 1: Up shot, what do you think is going on with
• 1:02:19
  Speaker 1: a bet? What's a bad pig? Well, I mean go
• 1:02:21
  Speaker 1: back anecdotally to my snare story. Um, you know, stress
• 1:02:25
  Speaker 1: is a big one. It's like the bigger the pig,
• 1:02:27
  Speaker 1: the harder is to bring down, the longer it runs,
• 1:02:30
  Speaker 1: the more to adrenalize, is less lactic acids build up
• 1:02:32
  Speaker 1: in the muscles. The tougher it can be. The game
• 1:02:35
  Speaker 1: here it can be. Um, diet is a huge one.
• 1:02:39
  Speaker 1: We kill pigs in South Texas, which aren't nearly as
• 1:02:42
  Speaker 1: good as the pigs that we kill and lock harder.
• 1:02:45
  Speaker 1: Maybe in the you know, East Texas where you have
• 1:02:47
  Speaker 1: four kinds of oaks, or you know, in places where
• 1:02:50
  Speaker 1: theres lots of pecans and oaks and diet. Diet forms
• 1:02:52
  Speaker 1: a big part of that equation. Um. But I think
• 1:02:56
  Speaker 1: that just convincing people to give them more of a chance,
• 1:03:00
  Speaker 1: have some different cuts, try the ribs, try more slow
• 1:03:03
  Speaker 1: cooking on them, you know, like really break them down.
• 1:03:06
  Speaker 1: Get adventurous, I mean, or just or maybe not an
• 1:03:10
  Speaker 1: adventurous is the right word. I think a lot of times,
• 1:03:12
  Speaker 1: you know, when you see a recipe that's like this,
• 1:03:15
  Speaker 1: you know, nine hours to V project and it's got
• 1:03:18
  Speaker 1: a lingonberry glaze on it, and you need a shifting
• 1:03:20
  Speaker 1: out of fresh mint and you need to find galongel
• 1:03:24
  Speaker 1: to finally mention put on top, you're gonna be like,
• 1:03:26
  Speaker 1: there's no way. But if I was like, why don't
• 1:03:28
  Speaker 1: you make a sloppy joe out of it, You're gonna
• 1:03:33
  Speaker 1: do that and it's gonna be amazing. And I think
• 1:03:36
  Speaker 1: that's I mean, I think that's the way that you
• 1:03:39
  Speaker 1: communicate to people is you you put it in a
• 1:03:41
  Speaker 1: context that you know, they first off, can recognize how
• 1:03:45
  Speaker 1: to make it in second recognize how it should taste.
• 1:03:49
  Speaker 1: Is it true? I've heard it so many times like that,
• 1:03:52
  Speaker 1: people say that a wet, wet sound is like the
• 1:03:59
  Speaker 1: best why I'll pig to eat because it's you don't
• 1:04:03
  Speaker 1: know what I'm talking about. I mean, pregnant sotule hasn't
• 1:04:06
  Speaker 1: had him yet, but that's the one you want to eat?
• 1:04:08
  Speaker 1: Or is that just like another myth? Or is that true? No?
• 1:04:11
  Speaker 1: I was in a blind. I was guiding a guy
• 1:04:12
  Speaker 1: the other day in a blind that we're one of
• 1:04:14
  Speaker 1: our hunting schools, and two styles walked out. One was pregnant,
• 1:04:17
  Speaker 1: one was nursing, and I was like, shoots, pregnant one
• 1:04:20
  Speaker 1: because you think it's better meat. Yeah, the fats staying
• 1:04:23
  Speaker 1: instead of going out, So you just and fat is
• 1:04:26
  Speaker 1: what you want in in hogs. It's just it's all
• 1:04:28
  Speaker 1: about fat. Can you um? What's up with agent hog meat?
• 1:04:34
  Speaker 1: Is it not not worth it? But we're in a
• 1:04:36
  Speaker 1: warm climate, so I mean if you have the you know,
• 1:04:40
  Speaker 1: the walk in cooler that's got a lot of moving
• 1:04:43
  Speaker 1: air in it, then by all means you can try it.
• 1:04:46
  Speaker 1: I think that it's risky. Um, it can be done.
• 1:04:50
  Speaker 1: But I think that in a really cold and dry environment,
• 1:04:53
  Speaker 1: you're looking at up to about ten days with a hog.
• 1:04:56
  Speaker 1: But like if you're talking about like aging, like people
• 1:04:59
  Speaker 1: are dealing with beef, you know, pushing sixty days stuff
• 1:05:03
  Speaker 1: like that, and people are doing with pork domestic pork
• 1:05:05
  Speaker 1: as well. Right now, I'm I think that you're you'd
• 1:05:10
  Speaker 1: be better at choosing a different battle. Um. Yeah, I
• 1:05:14
  Speaker 1: think let them get through rigor mortis and then cut
• 1:05:16
  Speaker 1: them at your earliest convenience. So you're like the hog proselytizer.
• 1:05:20
  Speaker 1: But let me ask you this though, This is the
• 1:05:23
  Speaker 1: question I always asked people that, Like, so you guys
• 1:05:26
  Speaker 1: enjoy this great red or not great. You enjoy this
• 1:05:28
  Speaker 1: resource and you have as much of it as you want,
• 1:05:31
  Speaker 1: and and the animal becomes like really interwoven into the culture.
• 1:05:35
  Speaker 1: So like like the pig has become you know, almost
• 1:05:42
  Speaker 1: like synonymous with taxas hunting culture. But the reason it's
• 1:05:46
  Speaker 1: like gloves off on pigs, it's because they're non native
• 1:05:49
  Speaker 1: and problematic. I always always ask pig hunters this. It's
• 1:05:53
  Speaker 1: like if I gave you a magic wand right, and
• 1:05:56
  Speaker 1: I said, if you shake this wand it'll be done.
• 1:06:00
  Speaker 1: The pigs will be gone. So so not that you're
• 1:06:06
  Speaker 1: not that far you wouldn't shake the one. No, I
• 1:06:16
  Speaker 1: get in trouble with my friends at parks in wildlife too,
• 1:06:19
  Speaker 1: But I'm sorry, I can't shake that one. Um, I
• 1:06:22
  Speaker 1: mean the control Yes, I mean we have them in
• 1:06:25
  Speaker 1: East Austin now, like in the city limits. Um, there's
• 1:06:29
  Speaker 1: I mean they're they're a rampant problem. And I have
• 1:06:31
  Speaker 1: friends that are farmers and they want to shake that
• 1:06:33
  Speaker 1: one too, and I think that we need to find
• 1:06:35
  Speaker 1: So you do feel that there are people in Texas
• 1:06:37
  Speaker 1: who would shake the magic one? Yeah? You a shaker
• 1:06:43
  Speaker 1: or not shaker, Carl you because you have an obligation
• 1:06:45
  Speaker 1: to American wildlife, you have to shake it. I would
• 1:06:49
  Speaker 1: really yep, you gotta find a note door out of
• 1:06:52
  Speaker 1: here to But you know, I can understand the sentiment
• 1:06:57
  Speaker 1: behind not wanting to shake it. I mean I I can.
• 1:07:00
  Speaker 1: I can understand how a species that you have interacted
• 1:07:03
  Speaker 1: with and it's fed your family and you've spent all
• 1:07:07
  Speaker 1: this time learning about and you know, breaking them down
• 1:07:10
  Speaker 1: and cooking them like over time. I can completely understand
• 1:07:14
  Speaker 1: and appreciate the kind of relationship that people would feel
• 1:07:18
  Speaker 1: towards that animal. And so I'm not I'm not dismissing that,
• 1:07:23
  Speaker 1: but from an ecological perspective, I would absolutely shake that one. Really,
• 1:07:30
  Speaker 1: would you shake it? I'm staying out of it. Would
• 1:07:32
  Speaker 1: you shake the one? I feel like I'm supposed to
• 1:07:35
  Speaker 1: say yes, but I probably wouldn't. You probably wouldn't shake
• 1:07:38
  Speaker 1: them one. You know, we were in in in Chestpeake
• 1:07:43
  Speaker 1: Bay and the East Shore and there's a fish there,
• 1:07:46
  Speaker 1: a snakehead. You guys have snakeheads here, like a non
• 1:07:48
  Speaker 1: native fish, and at first the snakeheads hit the water
• 1:07:52
  Speaker 1: and everyone's like, oh my god, snakeheads are gonna kill
• 1:07:54
  Speaker 1: us all as the end of the world. Snakeheads. Now
• 1:07:57
  Speaker 1: you see dudes with like snakehead decals. It wasn't even
• 1:08:01
  Speaker 1: that many years snake head decals in their truck window.
• 1:08:05
  Speaker 1: Where we have this wait, Like I think that humans
• 1:08:08
  Speaker 1: are so pragmatic where we have this thing. It's like
• 1:08:12
  Speaker 1: here it is, it's good to eat. You know, when
• 1:08:16
  Speaker 1: life gives you lemons, right, you make lemonade. And we
• 1:08:19
  Speaker 1: kind of are like really quick to adopt stuff, the
• 1:08:25
  Speaker 1: non native stuff. There are like most of the places
• 1:08:28
  Speaker 1: we hunt turkeys. Turkeys aren't native there, that's right, and
• 1:08:32
  Speaker 1: we probably wouldn't shake the stick on that, would know.
• 1:08:35
  Speaker 1: I wouldn't shake the stick on those poor birds. Yeah,
• 1:08:37
  Speaker 1: but there's a very there's a there's an important differentiation.
• 1:08:41
  Speaker 1: I want to touch real quick. Uh, we're talking about chapass.
• 1:08:45
  Speaker 1: Like an episode or two ago, you guys threw the
• 1:08:49
  Speaker 1: chap ass like what's another word for it, chafing, chafing,
• 1:08:54
  Speaker 1: but the best swamp Yeah, swamp ass we got, man
• 1:09:01
  Speaker 1: like it was the number one probably the number no
• 1:09:04
  Speaker 1: the things that we get written about's heart. It's probably
• 1:09:08
  Speaker 1: number one people who are number one long term people
• 1:09:12
  Speaker 1: diagnosing your honest's heart. Um. We had a question not
• 1:09:17
  Speaker 1: long ago where someone was. It was that a lot.
• 1:09:21
  Speaker 1: It was in Sacramento. A guy was asking. He was like, man,
• 1:09:25
  Speaker 1: I want to ask this, but I don't want my
• 1:09:26
  Speaker 1: wife to know. And he wrote in and he was
• 1:09:29
  Speaker 1: saying that if you got, say you got a rabbit
• 1:09:33
  Speaker 1: that after gutting the rabbit, why does one's flatulence smell
• 1:09:38
  Speaker 1: exactly like the gutted rabbit that got an enormous amount
• 1:09:45
  Speaker 1: of things. One guy wrote in and he described the
• 1:09:47
  Speaker 1: phenomenon called deja peu, which is which is like this
• 1:09:53
  Speaker 1: guy worked in like a for a corner or something,
• 1:09:56
  Speaker 1: and he was saying that he thinks there are little
• 1:09:59
  Speaker 1: that that there's like volatile fatty acids, when when you
• 1:10:03
  Speaker 1: smell something foul, there's volatile fatty acids, and that somehow
• 1:10:06
  Speaker 1: they get in your nose hairs. This just and he
• 1:10:11
  Speaker 1: was saying that you get when you smell an offensive
• 1:10:15
  Speaker 1: smell later it could carry a trace of that, giving
• 1:10:17
  Speaker 1: one the sense sense of deja peu, which I don't
• 1:10:20
  Speaker 1: suffer from. But on the chap ass thing too, really
• 1:10:24
  Speaker 1: interesting pieces of feedback wonders all these products that people
• 1:10:28
  Speaker 1: have that that solve chap ass. But one guy was
• 1:10:31
  Speaker 1: saying he was with a guy one time that gut
• 1:10:33
  Speaker 1: chap ass so bad that he couldn't walk. It was
• 1:10:37
  Speaker 1: that bad. And he took his sandwich apart and took
• 1:10:40
  Speaker 1: a piece of bologney out of it inlaid that piece
• 1:10:46
  Speaker 1: of bologney between the cheeks in order to hike out.
• 1:10:51
  Speaker 1: Another guy has Another guy writes in that the way
• 1:10:57
  Speaker 1: to cure it this most interesting concoction he's taken. He's like, oh, bro,
• 1:11:02
  Speaker 1: I know about this. He likes to mix neo sporn
• 1:11:07
  Speaker 1: with oragel like the tooth the tooth numbing agent. And
• 1:11:14
  Speaker 1: he's like, that's how you take care of that problem,
• 1:11:18
  Speaker 1: which I love. But I want to move on and
• 1:11:24
  Speaker 1: I just want to touch on that. I want to
• 1:11:25
  Speaker 1: move on to another subject that this this came in
• 1:11:27
  Speaker 1: and I already know my answer because I've done this before.
• 1:11:30
  Speaker 1: But he he, it's a guy. I can't. It goes
• 1:11:33
  Speaker 1: something like I didn't write down as main details that
• 1:11:35
  Speaker 1: should have. But there's a like a guy and he's
• 1:11:38
  Speaker 1: got a girlfriend and they live with a roommate. His
• 1:11:43
  Speaker 1: girlfriend needs wild game. The roommate won't eat wild game,
• 1:11:48
  Speaker 1: just like for eats meat won't eat wild game. What
• 1:11:51
  Speaker 1: are the ethics of just lying and giving them the
• 1:11:55
  Speaker 1: wild games? And what do you guys think about it?
• 1:12:06
  Speaker 1: Go for it? Yeah, that's totally fine. Yeah, Yeah, I
• 1:12:12
  Speaker 1: got nothing against I don't feel like I'm doing him
• 1:12:14
  Speaker 1: a disservice or lying to him. They're gonna come out
• 1:12:17
  Speaker 1: of it, you know, something bad is gonna happen. They're
• 1:12:20
  Speaker 1: gonna have a negative effect, you know, from eating a
• 1:12:22
  Speaker 1: while game. I tricked him to eat. Yeah, like the
• 1:12:28
  Speaker 1: guy that did the Yeah, we talked about the guy
• 1:12:29
  Speaker 1: that was serving kangaroo meeting school kids without telling them.
• 1:12:34
  Speaker 1: But but that guy lost his job. Yeah, that's a
• 1:12:37
  Speaker 1: little different than just checking your roommate a little bit.
• 1:12:41
  Speaker 1: Would you pull a fast one, Carl, I would say
• 1:12:44
  Speaker 1: it depends, honestly. So I mean, on the one hand,
• 1:12:48
  Speaker 1: I mean, we've all had roommates, right and if your
• 1:12:50
  Speaker 1: your roommate is like eating some food that you've provided
• 1:12:53
  Speaker 1: to some extent, it's like you're lucky that you're getting
• 1:12:55
  Speaker 1: some food from me, right there. So there's that dynamic
• 1:12:58
  Speaker 1: um and and I think there's like an important distinction
• 1:13:02
  Speaker 1: to Yanni's point about whether there's potential for the food
• 1:13:07
  Speaker 1: to have uh like a negative outcome. So I'm I'm
• 1:13:11
  Speaker 1: sitting here thinking about like the example of all these
• 1:13:14
  Speaker 1: people that have been exposed to CWD positive dear meat
• 1:13:18
  Speaker 1: for example. So I would say, if you're talking about
• 1:13:21
  Speaker 1: like sharing a a roast from a deer that you
• 1:13:25
  Speaker 1: know is healthy, that's one thing. If you're sharing some
• 1:13:28
  Speaker 1: kind of funky like brain dish and you're like, hey,
• 1:13:31
  Speaker 1: try this out, and then after the fact you're telling
• 1:13:33
  Speaker 1: them what it is, or if you're sharing meat from
• 1:13:34
  Speaker 1: an animal that you're not sure like CWD status, I
• 1:13:39
  Speaker 1: would say, there's kind of some gray area there. But
• 1:13:42
  Speaker 1: if it comes to just like you're making some food
• 1:13:45
  Speaker 1: and they want to eat it, but it's contingent upon
• 1:13:47
  Speaker 1: whether or not it's wild game, I'd be like, have it,
• 1:13:50
  Speaker 1: tell me if you like it? And I mean and
• 1:13:53
  Speaker 1: I and I wouldn't I wouldn't lose sleep. Yeah, I
• 1:13:55
  Speaker 1: think I would. Did you give him house cat meat? Uh?
• 1:14:00
  Speaker 1: Do you know what I'm saying. That's why it becomes
• 1:14:01
  Speaker 1: really tricky, because how do you draw? Because well, the
• 1:14:04
  Speaker 1: reason we're all doing this, I believe is because we're
• 1:14:08
  Speaker 1: hoping that it results in like the lights getting turned
• 1:14:11
  Speaker 1: off and they're like, oh my god, that was dear,
• 1:14:13
  Speaker 1: that was awesome, I please, I'd like to eat some
• 1:14:16
  Speaker 1: more now, right like that, that's why you're going through
• 1:14:18
  Speaker 1: that process. So I kind of did this the other
• 1:14:21
  Speaker 1: day now because you're like, yeah, not the cat, not
• 1:14:26
  Speaker 1: the cat, Like where is that cat? Anyway? But so
• 1:14:29
  Speaker 1: I've been I've been accumulating. I've been accumulating undulate tongues
• 1:14:34
  Speaker 1: for the last few years in my freezer, and I
• 1:14:37
  Speaker 1: got to the point where I had a moose tongue
• 1:14:40
  Speaker 1: a deer tongue, a prong horn tongue, all in the bag.
• 1:14:45
  Speaker 1: I thought these things out. I cook him for eight
• 1:14:48
  Speaker 1: hours in the slow cooker, and my mom is living
• 1:14:51
  Speaker 1: with us right now. My mom comes out in the kitchen.
• 1:14:53
  Speaker 1: I've got these things on the cutting board. She's like,
• 1:14:56
  Speaker 1: what do you have there? I'm like, don't worry about it.
• 1:14:59
  Speaker 1: I'm you know, I'm making a dish here, Like, let
• 1:15:01
  Speaker 1: me make the dish. She's like, are those mushrooms of
• 1:15:03
  Speaker 1: some kind? I'm like, no, like, let me let me
• 1:15:06
  Speaker 1: do this. She's like, what is it is that? I say,
• 1:15:09
  Speaker 1: it's you know, it's food. I'm cooking. Hold back, let
• 1:15:12
  Speaker 1: me do this. And I end up making tacos still
• 1:15:15
  Speaker 1: angua with these tongues, and they turned out fantastic, and
• 1:15:21
  Speaker 1: I serve them to my mom. I serve them to
• 1:15:24
  Speaker 1: my wife, serving to my daughter. My mom is like,
• 1:15:26
  Speaker 1: these are the best tacos I've had in years. These
• 1:15:30
  Speaker 1: are the best. And then a couple hours later, my
• 1:15:33
  Speaker 1: wife and my mom are standing in the kitchen. My
• 1:15:35
  Speaker 1: mom's like, what what the hell were those things you
• 1:15:37
  Speaker 1: were cutting up the other day in the kitchen? Let
• 1:15:38
  Speaker 1: you know, yesterday in the kitchen and you know, I
• 1:15:41
  Speaker 1: was acting kind of shifty and my wife's like, what's
• 1:15:43
  Speaker 1: she talking about? And I said, well, that was what
• 1:15:45
  Speaker 1: we had for tacos. And then my wife gets real nervous, right,
• 1:15:48
  Speaker 1: She's like, what do you feed this? So I say
• 1:15:50
  Speaker 1: those were tongues and my mom's like, oh no, And
• 1:15:55
  Speaker 1: I'm like, what you said? Those were the best tacos
• 1:15:57
  Speaker 1: you've had in years. So that's an example where it's like,
• 1:16:00
  Speaker 1: I know that meat is totally safe. I know there's
• 1:16:02
  Speaker 1: no good reason. And my mom is very pragmatic and
• 1:16:05
  Speaker 1: she's the one who's always told me, if you're gonna
• 1:16:08
  Speaker 1: kill it, eat it. That was like the golden rule.
• 1:16:12
  Speaker 1: So I'm asking my mom, then, would you rather that
• 1:16:16
  Speaker 1: I left this tongue in the woods with the gut
• 1:16:19
  Speaker 1: pile when I brought out all that meat, or would
• 1:16:21
  Speaker 1: you rather put it to use to make the best
• 1:16:23
  Speaker 1: tacos you've had in a couple of years. Yeah, you're
• 1:16:25
  Speaker 1: helping me clarify my perspective on it, my perspective on
• 1:16:28
  Speaker 1: this because I've done exactly that. I gave my mother
• 1:16:30
  Speaker 1: in law tongue like cold chilled, cubed, cured tongue in
• 1:16:35
  Speaker 1: a salad and she later said that ham was so good. Yeah,
• 1:16:40
  Speaker 1: but here's the deal. It wasn't like I'm I I
• 1:16:44
  Speaker 1: would totally I don't feel the need to tell people
• 1:16:47
  Speaker 1: what it is they're eating. But if I know that
• 1:16:49
  Speaker 1: someone is like, I don't eat X, I don't think
• 1:16:53
  Speaker 1: it's ethical to trick them into eating what they say
• 1:16:58
  Speaker 1: they don't want to eat. And I don't know that
• 1:16:59
  Speaker 1: it's your business to tell them that their reason is writing.
• 1:17:02
  Speaker 1: I agree with that. That's where I draw the line
• 1:17:04
  Speaker 1: a little bit, because if someone had like a religious
• 1:17:07
  Speaker 1: dietary prohibition, I wouldn't then feed them yes and be
• 1:17:12
  Speaker 1: like nah, huh, yeah, now that's messed up. You know
• 1:17:16
  Speaker 1: for sure? Have you got any perspective to offer. I've
• 1:17:21
  Speaker 1: done it before, you've done diver ducks. Yeah. That if
• 1:17:28
  Speaker 1: it was like a person who eats meat and they're like, oh,
• 1:17:31
  Speaker 1: I don't eat diver ducks, I would totally screw with
• 1:17:33
  Speaker 1: that person's gumbo. And I don't even think they knew
• 1:17:37
  Speaker 1: it was duck. There's like they knew it was something wild,
• 1:17:40
  Speaker 1: but they're like, oh, well that's wild game, but it's good.
• 1:17:45
  Speaker 1: I think they thought it was venison and the eating
• 1:17:48
  Speaker 1: is fine. Everybody's fine. I don't remember if I told
• 1:17:51
  Speaker 1: them or not. I mean, we carried on with the night.
• 1:17:56
  Speaker 1: Nobody was like, what was that mean? Nobody? This is
• 1:18:01
  Speaker 1: somewhat related, and I'll explain where it gets related in
• 1:18:04
  Speaker 1: a minute here. But there's another thing I've been like,
• 1:18:07
  Speaker 1: saving up emails some people that are all kind of
• 1:18:10
  Speaker 1: the same thing where this is gonna not seem related,
• 1:18:14
  Speaker 1: but trust me, I'm gonna make it related. They all
• 1:18:16
  Speaker 1: seem like not the same thing. I'm sorry, saving up
• 1:18:19
  Speaker 1: emails and people asking the same thing would be like
• 1:18:21
  Speaker 1: if you kill an animal and it's been injured, or
• 1:18:27
  Speaker 1: oftentimes they'll be like I found an animal with an infection,
• 1:18:30
  Speaker 1: or it had a broad head in it and was
• 1:18:32
  Speaker 1: had an injury. Is it safe to eat? Enough work.
• 1:18:38
  Speaker 1: We even had a guy right in and he later
• 1:18:40
  Speaker 1: we talked about this and then he wrote back into
• 1:18:42
  Speaker 1: clarify his point. But he one time hung a deer
• 1:18:44
  Speaker 1: up some kind of I can't remember what the hell
• 1:18:47
  Speaker 1: was a raccoon or something nod on the muzzle of
• 1:18:50
  Speaker 1: the deer, and then he was like, is it safe
• 1:18:52
  Speaker 1: to eat? So like, where do you personally draw the
• 1:18:56
  Speaker 1: line at which something that's messed up is not safety.
• 1:19:03
  Speaker 1: I mean we were told, you know, well, it's uh,
• 1:19:09
  Speaker 1: shotgun pellets, stuff out of out of hogs. I've seen,
• 1:19:13
  Speaker 1: you know, rice breasts and ducks. The rice breast is
• 1:19:16
  Speaker 1: that's trash, you know, it's it's too much. It's a
• 1:19:20
  Speaker 1: pretty general infection. But I think that that's just all
• 1:19:24
  Speaker 1: kinds of cysts, like the meats packed of cysts. I mean,
• 1:19:27
  Speaker 1: I think that like, if it's a pretty generalized, a cute,
• 1:19:30
  Speaker 1: you know, injury, and you can cut it out, uh,
• 1:19:33
  Speaker 1: then it's fine. I mean, considering that you also just
• 1:19:37
  Speaker 1: shot a hundred fifty grains are lead through it. It's
• 1:19:40
  Speaker 1: got another injury now, and it's there's there's dirt and
• 1:19:45
  Speaker 1: blood and bone and everything, and you're gonna just happily
• 1:19:48
  Speaker 1: kind of cut around all that and all that hydrostatic
• 1:19:51
  Speaker 1: trauma and kind of make that palatable paddle, palatable looking
• 1:19:56
  Speaker 1: piece of meat. I think that a small injury that
• 1:19:59
  Speaker 1: doesn't indicate like anything worse. If the animal wasn't acting,
• 1:20:03
  Speaker 1: you know, like super sick, then I think it's okay,
• 1:20:06
  Speaker 1: but you might go better. I have discarded entire legs
• 1:20:13
  Speaker 1: because of injuries and infections at one time had a
• 1:20:17
  Speaker 1: turkey that musta its whole breast was shot because it
• 1:20:21
  Speaker 1: had must have pitched into a tree but impaled itself
• 1:20:25
  Speaker 1: with a stick, and it was just horrible and ditch that.
• 1:20:31
  Speaker 1: So I'm not like, I'm not just like eating sacks
• 1:20:34
  Speaker 1: of pus out of stuff, but it is a thing
• 1:20:37
  Speaker 1: that like comes into people's minds, but I can never
• 1:20:39
  Speaker 1: think of it. I've never thought of a thing where
• 1:20:41
  Speaker 1: you would have like an injury would somehow make something
• 1:20:43
  Speaker 1: inedible and get you sick. When we had the like
• 1:20:49
  Speaker 1: the bear that gave we had the bear that gave
• 1:20:53
  Speaker 1: me and Jana's tricking nosis. I had to send some
• 1:20:57
  Speaker 1: to the c d C for testing, but I still
• 1:20:59
  Speaker 1: had most to bear meat. And I smoked one of
• 1:21:03
  Speaker 1: the bear hams, so we got sick off it. And
• 1:21:05
  Speaker 1: we knew that this thing had eight hundred and sixty
• 1:21:08
  Speaker 1: eight larva per Graham and my brother I had signed
• 1:21:14
  Speaker 1: up to bring a dish to pass to my brother's
• 1:21:19
  Speaker 1: rehearsal dinner for his wedding, and I was like, I'm
• 1:21:23
  Speaker 1: gonna bring the smoke bear him. And then I'm like, man,
• 1:21:26
  Speaker 1: you know the smoke bear him I was gonna bring.
• 1:21:28
  Speaker 1: Turns out and I told him about what was wrong
• 1:21:31
  Speaker 1: with it, and he said, well, don't tell anybody, and
• 1:21:38
  Speaker 1: I thought, I was like, I can't not tell him.
• 1:21:40
  Speaker 1: I have to tell him. He's then if you're gonna
• 1:21:43
  Speaker 1: tell him, don't bring it, because the minute you tell
• 1:21:46
  Speaker 1: him that this has all this larva living in it,
• 1:21:50
  Speaker 1: you're gonna make all the other food suspect. Like, no
• 1:21:55
  Speaker 1: one's gonna trust anything you say at that point. So
• 1:21:59
  Speaker 1: in that case, I again was un was incapable of
• 1:22:03
  Speaker 1: doing like the lie even though I cooked at the
• 1:22:07
  Speaker 1: hundred sixty degrees. You did the right thing, you think.
• 1:22:12
  Speaker 1: So I feel in some way like I chickened out.
• 1:22:19
  Speaker 1: Give me what's going on? Oh, the zombie deer? Do
• 1:22:25
  Speaker 1: you want to get into the zombie deer? Okay, a
• 1:22:30
  Speaker 1: quick pole? Quick, let's do a quick pole now that
• 1:22:35
  Speaker 1: we know. Okay, for a while it came out. For
• 1:22:38
  Speaker 1: a while, everyone was all hot and bothered about this
• 1:22:41
  Speaker 1: piece of research. That's some that some researchers in Canada
• 1:22:46
  Speaker 1: had taken McCaw monkey. That's how you say that word, maccaque,
• 1:22:51
  Speaker 1: maccaque monkeys. So some researchers in Canada said, oh, we
• 1:22:54
  Speaker 1: gave some maccaque monkeys c w D infected meat and
• 1:22:59
  Speaker 1: the monkey's contracted c w D. Turns out that's not true.
• 1:23:06
  Speaker 1: It was they never they didn't publish it, it wasn't
• 1:23:09
  Speaker 1: peer reviewed. When the National Institute for Health looked into it,
• 1:23:13
  Speaker 1: that didn't happen. How you messed that up, I'll never understand.
• 1:23:16
  Speaker 1: But it wasn't true, but it really got people excited.
• 1:23:20
  Speaker 1: Another case where someone was doing a fundraiser, I think
• 1:23:23
  Speaker 1: it was at a firebarn, like a fire department fundraiser.
• 1:23:26
  Speaker 1: They serve c w accidentally serves c w D infected
• 1:23:29
  Speaker 1: meat to two people. This is seven years ago. I
• 1:23:33
  Speaker 1: believe roughly seven years ago. Eight seven of those people
• 1:23:36
  Speaker 1: have agreed to be monitored. They've been monitoring them since.
• 1:23:42
  Speaker 1: Nothing yet there's no known case. There's no known case
• 1:23:48
  Speaker 1: of a human contracting c w D. So the question
• 1:23:55
  Speaker 1: two things, two points. But there are man let's get
• 1:24:00
  Speaker 1: this is such a sticky subject. There are people who
• 1:24:05
  Speaker 1: remain like I imagine most of you, people who remain
• 1:24:08
  Speaker 1: like I definitely want to know more. I'm not gonna
• 1:24:12
  Speaker 1: get hysterical, but I want to. I think that we
• 1:24:15
  Speaker 1: should the scientific Commune. I think we should be investing
• 1:24:17
  Speaker 1: money to learn more about possible transmission. Then there are
• 1:24:22
  Speaker 1: people who have already made up their minds. There's no
• 1:24:24
  Speaker 1: risk whatsoever. If I want to go to my buddy
• 1:24:28
  Speaker 1: Doug's place, he lives in the c w D area,
• 1:24:30
  Speaker 1: and I want to get meat from like ten c
• 1:24:33
  Speaker 1: w D positive deer, and I want to gouge out
• 1:24:37
  Speaker 1: some of their spinal cord, and I want to take
• 1:24:40
  Speaker 1: some of their glands, and I want to make burger
• 1:24:42
  Speaker 1: out of it. And then I'm gonna make patties. And
• 1:24:46
  Speaker 1: when I meet a total c w D denier, I
• 1:24:49
  Speaker 1: will cook that burger and I will lay it on
• 1:24:51
  Speaker 1: his plate. And if that's some of bitch eats that burger,
• 1:24:54
  Speaker 1: I'll be like, now let's talk. Like if they has its,
• 1:25:00
  Speaker 1: then I'm like, we're in the same boat, brother, Like
• 1:25:03
  Speaker 1: that burger makes me nervous. So never mind the burger,
• 1:25:08
  Speaker 1: and never mind a blend of twenty whatever. If you
• 1:25:12
  Speaker 1: had it, you get a deer, it comes back c
• 1:25:14
  Speaker 1: w D positive. Would you eat the deer? Not not
• 1:25:18
  Speaker 1: eating it? Not eating it? No, No, I'm not gonna
• 1:25:22
  Speaker 1: eat it. No, I don't know. It's sit in my
• 1:25:28
  Speaker 1: freezer for a long time. Yeah, that's a good point.
• 1:25:33
  Speaker 1: No it's not. No, don't eat it. No, that's the answer.
• 1:25:39
  Speaker 1: The answer is no, don't eat it. It sucks. It sucks.
• 1:25:44
  Speaker 1: I have to toss that deer. I feel that, like
• 1:25:47
  Speaker 1: I'll put I'm going middle ground. No, No, there's no
• 1:25:50
  Speaker 1: way I'll give it. I would not give it to
• 1:25:52
  Speaker 1: my kids, but I would have a very very difficult
• 1:25:57
  Speaker 1: time discarding it. Maybe I would just keep it my
• 1:26:00
  Speaker 1: freezer and look at it. Just serve your modeler in law. Yeah,
• 1:26:08
  Speaker 1: I like, and here's your dear me not. Oh that's horrible. Yeah,
• 1:26:14
  Speaker 1: we wouldn't do that, Cindy, we love you. No, I
• 1:26:16
  Speaker 1: wouldn't do it. It's is scary. There's a couple uh
• 1:26:21
  Speaker 1: newsy things I wanted to get into, but like a
• 1:26:24
  Speaker 1: couple of hot button issues, but this is gonna be
• 1:26:26
  Speaker 1: the one that it terrifies me. I don't worry about
• 1:26:31
  Speaker 1: I don't worry about the resource impact, meaning I don't
• 1:26:37
  Speaker 1: worry about I'm not I'm not like keeping up at
• 1:26:40
  Speaker 1: night about reduced deer numbers from c from c w D.
• 1:26:44
  Speaker 1: I'm not worried about. It's terrible that that happens. Like here,
• 1:26:47
  Speaker 1: here's what I'm saying. If somehow, some omnisction all knowing
• 1:26:51
  Speaker 1: being could come and say c w D cannot and
• 1:26:56
  Speaker 1: will not be transmitted to humans. I I really, I
• 1:26:59
  Speaker 1: would never given another thought. I would kind of lose
• 1:27:03
  Speaker 1: interest in it. Like there are people who are like, well,
• 1:27:05
  Speaker 1: what's it gonna mean for deer numbers? Like I don't.
• 1:27:07
  Speaker 1: I just feel like it'll it'll just join the list
• 1:27:09
  Speaker 1: of all the other damn diseases that sweep through deer
• 1:27:11
  Speaker 1: herds now and in a wipe them out and then
• 1:27:13
  Speaker 1: nick come back. But the food that the idea of
• 1:27:18
  Speaker 1: hunters getting sick from venison is is just upsetting, gut
• 1:27:25
  Speaker 1: wrenching thought. The coolest thing in the world becoming somehow
• 1:27:29
  Speaker 1: not cool is a heartbreaker. And I don't know at
• 1:27:36
  Speaker 1: this point, I don't know that anyone who can really
• 1:27:37
  Speaker 1: say anymore than that. I would add that it's happened.
• 1:27:41
  Speaker 1: It's happened. We haven't had the confirmed case of a
• 1:27:45
  Speaker 1: person contracting CWD from eating and infected deer in thousands
• 1:27:49
  Speaker 1: of people of eating it, but we have had already
• 1:27:54
  Speaker 1: the culture around deer being compromised by the existence of
• 1:27:58
  Speaker 1: that disease. And I you know, I'm speaking about this
• 1:28:01
  Speaker 1: from the standpoint of a guy who was in grad
• 1:28:05
  Speaker 1: school in Madison, Wisconsin, shortly after it was discovered in
• 1:28:08
  Speaker 1: southwest Wisconsin, and watching the way just my own circle
• 1:28:13
  Speaker 1: of friends over the course of the last ten years,
• 1:28:17
  Speaker 1: the way that our conversation says have evolved around deer
• 1:28:20
  Speaker 1: hunting um in that part of the state. Those impacts
• 1:28:24
  Speaker 1: are already occurring. It's it's changed, you know, if you
• 1:28:28
  Speaker 1: if you're thinking about where do I want to spend
• 1:28:33
  Speaker 1: my precious time away from work when I've got a
• 1:28:37
  Speaker 1: couple of weeks of leave time to spend over the
• 1:28:39
  Speaker 1: course of the year, and I want to fill my freezer,
• 1:28:42
  Speaker 1: I want to travel and hunting an area that I
• 1:28:45
  Speaker 1: know and love and have hunted a lot, but has
• 1:28:47
  Speaker 1: cw deer tohnt to maybe try to find another spot
• 1:28:49
  Speaker 1: to hunt, And it makes it real hard to want
• 1:28:52
  Speaker 1: to go back and hunting an area where you might
• 1:28:54
  Speaker 1: you know, you've got a coin toss as to whether
• 1:28:56
  Speaker 1: or not the deer you kill is going to be
• 1:28:57
  Speaker 1: able to be something you can feed to your family.
• 1:29:00
  Speaker 1: So if you look at all the culture around the activity,
• 1:29:05
  Speaker 1: the landownership, it's just a it's a very real, um,
• 1:29:10
  Speaker 1: very sad state of affairs. And even if we don't
• 1:29:13
  Speaker 1: have that example of a person getting sick from it,
• 1:29:16
  Speaker 1: just the risk of that, I think is already compromising
• 1:29:19
  Speaker 1: the hunting culture. And it frustrates. It's entered your head. Oh,
• 1:29:22
  Speaker 1: it's entered my head. And and and to see the
• 1:29:24
  Speaker 1: inaction that has persisted frustrates the hell out of me. Man.
• 1:29:29
  Speaker 1: I think now exactly half the states States Texas not right,
• 1:29:35
  Speaker 1: you know, States, we have right, but you do have
• 1:29:37
  Speaker 1: it now. It's pretty. It's pretty. Uh is a little
• 1:29:42
  Speaker 1: more than okay, But I mean it's like I feel
• 1:29:45
  Speaker 1: like it was like twenty four and then two more
• 1:29:47
  Speaker 1: this year somewhere around there in Texas has something. There's
• 1:29:52
  Speaker 1: a small quarantine area in Bandera, south of San Antonio,
• 1:29:56
  Speaker 1: and then in West Texas, sixty six can armed in Texas.
• 1:30:04
  Speaker 1: You know everyone in here who would eat a c
• 1:30:06
  Speaker 1: w D positive deer, that's a good one. Say, yep,
• 1:30:14
  Speaker 1: there's there's five, there's five in here. They would eat
• 1:30:17
  Speaker 1: your burger. No you got okay? No not no, not
• 1:30:19
  Speaker 1: my crazy spinal cord burger. But just like my lift
• 1:30:23
  Speaker 1: note burger. Uh, it's just okay. Like I'm like, I'm
• 1:30:28
  Speaker 1: honestly curious. So if you would just a nice calm yep,
• 1:30:32
  Speaker 1: like if you would eat a c W depositive deer. Okay,
• 1:30:36
  Speaker 1: if you would not, well you're not you're not doing
• 1:30:41
  Speaker 1: the nice clean yep. Oh I hate it. I don't
• 1:30:45
  Speaker 1: want to like. I don't man procedure. What's that? What's
• 1:30:55
  Speaker 1: that mean? I'm not familiar with the parlor mentory procedure. Oh,
• 1:31:01
  Speaker 1: parliamentary procedure. Oh you know real quick? Did you know
• 1:31:04
  Speaker 1: that I was reading the guy? Was a guy rolled
• 1:31:06
  Speaker 1: in saying that um eradicating pigs as part of the
• 1:31:11
  Speaker 1: E used New World Order domination plan. No, I did
• 1:31:16
  Speaker 1: not hear that, dude. It was a fast he laid
• 1:31:18
  Speaker 1: out a very fascinating case. We're gonna move real quick.
• 1:31:22
  Speaker 1: So now we didn't do how are we gonna pick
• 1:31:23
  Speaker 1: our person that we vested up? We're gonna play. We're
• 1:31:34
  Speaker 1: gonna play seeing through the bullshit where someone has to
• 1:31:37
  Speaker 1: come up and they're gonna be presented with two lies
• 1:31:42
  Speaker 1: in a single truth. Ryan Key, Helmut one, just grab someone.
• 1:31:50
  Speaker 1: So we know we like select something early. So we're
• 1:31:53
  Speaker 1: gonna play. And but first I have a correction to make.
• 1:31:58
  Speaker 1: We played this that we played this that law ago.
• 1:32:02
  Speaker 1: We played this not long ago, and I and we
• 1:32:09
  Speaker 1: accidentally did we accidentally did three lies because we're talking
• 1:32:15
  Speaker 1: about we're talking about a favor like the deadliest tiger.
• 1:32:19
  Speaker 1: The deadliest animal ever was the Chompawatt tigress, and it
• 1:32:24
  Speaker 1: was a tiger who had had messed up teeth. Some
• 1:32:28
  Speaker 1: people believed that she had been shot by a poacher
• 1:32:32
  Speaker 1: busted her teeth. The tiger then dedicated itself to killing
• 1:32:36
  Speaker 1: humans and eating humans. And this this is no joke.
• 1:32:40
  Speaker 1: It's probably more but attributed this single tigress in killed
• 1:32:48
  Speaker 1: three hundred and fifty six people, and it was killed
• 1:32:54
  Speaker 1: by a ice. Ice screwed up and we got a
• 1:32:58
  Speaker 1: lot of heat for this ice grew it up and
• 1:33:00
  Speaker 1: said that the guy that killed it, Jim Corbett. I
• 1:33:03
  Speaker 1: said that he was American, but to do with British,
• 1:33:05
  Speaker 1: and people were pissed. It was like when I said
• 1:33:08
  Speaker 1: Sam Houston died at the Alamo. People were worked up.
• 1:33:15
  Speaker 1: So that's my correction. Corbett was British. Now, if you win,
• 1:33:19
  Speaker 1: you just get it, not if you win. What's that
• 1:33:21
  Speaker 1: are contestant? Is here? Jane Nice? Grab a seat. They
• 1:33:28
  Speaker 1: all spins. He can look right in the eye of
• 1:33:30
  Speaker 1: the storytellers. Okay, we're gonna tell you things that are uh,
• 1:33:36
  Speaker 1: there's one true thing hiding within this. You want what
• 1:33:40
  Speaker 1: you want first, okay. You know are you with youth?
• 1:33:49
  Speaker 1: Are you with youth hunting seasons? Okay? And you are
• 1:33:54
  Speaker 1: aware of the fact that now and then a dough,
• 1:33:58
  Speaker 1: a female white tale will grow antlers. Okay. Tennessee's youth
• 1:34:05
  Speaker 1: hunting season, a new youth hunting season record was set
• 1:34:12
  Speaker 1: in Tennessee by an antlered dough. The individual who was
• 1:34:18
  Speaker 1: holding the record prior to this kill has actually contested
• 1:34:23
  Speaker 1: the new entry because it's not a buck. Okay. So
• 1:34:33
  Speaker 1: I have a story that weaves together bears and national forests,
• 1:34:38
  Speaker 1: and it goes like this. In the nineties, a narcotics
• 1:34:45
  Speaker 1: officer turned drug runner by the name of Andrew Thornton
• 1:34:51
  Speaker 1: was traveling over the Chattahoochee National Forest in a small
• 1:34:56
  Speaker 1: airplane containing forty plastic containers of blow coke, the white
• 1:35:04
  Speaker 1: stuff he threw, cane he threw, He threw the containers
• 1:35:14
  Speaker 1: out of the plane, donned his parachute, leaving the plane
• 1:35:20
  Speaker 1: unattended and en route to the ground. Unfortunately, became tangled
• 1:35:25
  Speaker 1: in his own parachute plummeting to his death. Agents when
• 1:35:34
  Speaker 1: they went in to recover the drugs and his body,
• 1:35:39
  Speaker 1: expecting to find fifteen million dollars worth of cocaine some
• 1:35:43
  Speaker 1: forty kilos, instead, came upon a very dead black bear.
• 1:35:52
  Speaker 1: The black bear had died of the single most impressive
• 1:35:58
  Speaker 1: drug overdose in the history of wildlife ecology. Stuffed to
• 1:36:02
  Speaker 1: the brim with the white stuff, a knee cropsy revealed
• 1:36:07
  Speaker 1: the bear had died from a combination of cerebral hemorrhag ng,
• 1:36:13
  Speaker 1: respiratory failure, hyperthermia, renal failure, heart failure, and a stroke.
• 1:36:25
  Speaker 1: That bear, that bear is now stuffed and on display
• 1:36:33
  Speaker 1: at the Kentucky fun Mall North in North Lexington, where
• 1:36:38
  Speaker 1: he dons the moniker Pablo Escobar. Okay, well told, all right,
• 1:36:54
  Speaker 1: So are you familiar with the lone startik No? Okay,
• 1:37:00
  Speaker 1: the lone Star tick in the Lone Star State. So
• 1:37:03
  Speaker 1: we have to find somebody else, sorry, man. So we
• 1:37:09
  Speaker 1: have a tick that carries I think it's called an
• 1:37:13
  Speaker 1: alpha gl carbohydrate, and so when it bites and infects
• 1:37:18
  Speaker 1: a human goes into the blood stream, we produce a
• 1:37:21
  Speaker 1: whole bunch of antibodies and basically have an allergic reaction
• 1:37:26
  Speaker 1: so severe that we can no longer eat red meat,
• 1:37:29
  Speaker 1: so beef lamb So I'm just explaining what the tickets
• 1:37:34
  Speaker 1: we're just laying getting him off. Then got this tick.
• 1:37:40
  Speaker 1: And recently down in South Texas, they stumbled upon a
• 1:37:46
  Speaker 1: ton of there's several pots that were really scrawning, and
• 1:37:51
  Speaker 1: they started trying to figure out what was wrong with
• 1:37:53
  Speaker 1: these coyotes, and they tested him and they contracted this
• 1:37:57
  Speaker 1: disease from lone star tick because it can't eat meat.
• 1:38:03
  Speaker 1: Mm hmm. Now you need help from the crowd. I
• 1:38:06
  Speaker 1: can go to each one of the storytellers and and
• 1:38:09
  Speaker 1: stand behind him, and the crowd can yell the loudest
• 1:38:12
  Speaker 1: for who they think is the truth. If you need
• 1:38:14
  Speaker 1: that help, you quick review. Yeah, okay, you have the
• 1:38:18
  Speaker 1: story of the new youth season White tailed Deer record.
• 1:38:25
  Speaker 1: You have the story of Pablo Escobart, and you have
• 1:38:30
  Speaker 1: the story of that. See that the allergen, the meat
• 1:38:33
  Speaker 1: allergen that can be caused that can that humans can
• 1:38:37
  Speaker 1: contract from the lone star tick has afflicted has been
• 1:38:41
  Speaker 1: proven to be able to afflict kyotes and make them
• 1:38:44
  Speaker 1: intolerant of meat, which leads to their emaciation and eventual death.
• 1:38:49
  Speaker 1: And they all live in Frisco. This is hard going
• 1:39:01
  Speaker 1: help you need help from the crowd. Let me let
• 1:39:04
  Speaker 1: me real quick, let mean real quick. Now. So what
• 1:39:08
  Speaker 1: we have is uh some fury HD five thousand binoculars
• 1:39:12
  Speaker 1: from my friends at Bord tex who we needed. We
• 1:39:14
  Speaker 1: needed a present, so see him through the bullshit. We
• 1:39:16
  Speaker 1: needed a present and you get laser range finding binoculars,
• 1:39:22
  Speaker 1: real expensive, real nice, lifetime warrant, lifetime thing you could
• 1:39:27
  Speaker 1: if they burn up in a house fire, they'll give
• 1:39:29
  Speaker 1: you new ones as well as you've got some chunk
• 1:39:31
  Speaker 1: of plastic ascending. Yeah, Danielle's was asked the crowd. Danielle's
• 1:39:36
  Speaker 1: story about the veggie Kyles. But by bullsit you mean,
• 1:39:42
  Speaker 1: by bullsit you mean true or not true. That's a lie.
• 1:39:50
  Speaker 1: Carl's story about Pablo Escombara, Steve story about the female buckets,
• 1:40:01
  Speaker 1: now the state youth record and tsee, oh that's hard.
• 1:40:09
  Speaker 1: I realized leaning towards that one. I really was. You're
• 1:40:12
  Speaker 1: leaning towards the youth season. That's that's if you want
• 1:40:15
  Speaker 1: to win. But it's my fellow Texans, and I'm gonna
• 1:40:24
  Speaker 1: go with the Texan away and I'm gonna go with
• 1:40:26
  Speaker 1: Pablo Esco. Thanks playing, thank you, thanks man, have a
• 1:40:39
  Speaker 1: good night, and then thank you all very much. We
• 1:40:42
  Speaker 1: love everyone of you. You guys are the best. SCO
• 1:41:01
  Speaker 1: proposed propertspread the contro