Latest / The MeatEater Podcast / Ep. 678: MeatEater Radio Live! Corner Crossing, Tidepool Tim, and a MeatEater Menu

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Ep. 678: MeatEater Radio Live! Corner Crossing, Tidepool Tim, and a MeatEater Menu · The MeatEater Podcast

• 0:04
  Speaker 1: Smell us Now, Lady, welcome to Meet Eater Trivia Meta Podcast.
• 0:26
  Speaker 1: Welcome to Media Radio Line. It's eleven am, Montana time.
• 0:32
  Speaker 1: It's snowing like the Dickens out there. Charles Dickens. Phil.
• 0:40
  Speaker 1: It's Thursday, March twenty. We're live here from Meat Eater
• 0:44
  Speaker 1: HQ and bos Angelus, Montana, the Greater bos Angelus Metropolitan Area.
• 0:49
  Speaker 1: I'm your host, Ryan cal Callahan. With me today is
• 0:52
  Speaker 1: doctor Randall Williams. I like to give him one of these,
• 0:55
  Speaker 1: Doctor Randall Williams, and who actually knows how to use
• 1:02
  Speaker 1: her fists? Schneider Gran, what would you do instead of this?
• 1:06
  Speaker 2: Well, I'm not great at punching, but it's more like
• 1:09
  Speaker 2: a headlock type.
• 1:11
  Speaker 1: Sure. Sure, she's all about submission. That's what is that?
• 1:17
  Speaker 2: Not?
• 1:17
  Speaker 1: Right? Keep going? When was last time you were in
• 1:19
  Speaker 1: a dojo? Phil?
• 1:21
  Speaker 3: There's another bullet point beneath that one.
• 1:25
  Speaker 1: We have all sorts of great stuff for you today,
• 1:27
  Speaker 1: including fake news hosted by Doctor Randall. Guests such as
• 1:35
  Speaker 1: Tidepool Tim from Gulf of Maine Ink, which I'm super
• 1:39
  Speaker 1: excited for. You got some great questions for tide Pool
• 1:41
  Speaker 1: Tim and Jordan Sellers, who, as you know, contributes a
• 1:48
  Speaker 1: heck of a lot around the Old Meat Eater universe,
• 1:51
  Speaker 1: from editorial to working on Cow's Weekend review, all your
• 1:56
  Speaker 1: awesome like gun controversial, highly controversial gun on gun episode
• 2:02
  Speaker 1: or article articles thank you on the website. Jordan has
• 2:07
  Speaker 1: been working on a super cool new project in the
• 2:10
  Speaker 1: true crime genre. Yeah, we're very excited to bring that
• 2:16
  Speaker 1: to you. Phil's gonna make that noise the whole time
• 2:18
  Speaker 1: because we don't have that's probably like the Law and
• 2:22
  Speaker 1: Order theme song thing is probably not something that we
• 2:25
  Speaker 1: can just rip off. Anyway, I'm gonna start off the
• 2:30
  Speaker 1: show by giving you what you really want, which is
• 2:32
  Speaker 1: like a policy in Federal Lands Update in the segment
• 2:37
  Speaker 1: that somebody decided to call callan leashed. Oh wow, that's great.
• 2:52
  Speaker 1: I'm so glad I cut my own hair for this.
• 2:58
  Speaker 1: It's true. Do you think I paid for it? Come on, okay,
• 3:01
  Speaker 1: Public Lands Update. We're gonna start with the good stuff first.
• 3:05
  Speaker 1: A tenth Circuit Court of Appeals, one of the highest
• 3:09
  Speaker 1: federal courts in all of the land, just issued their
• 3:14
  Speaker 1: judgment their decision on the second Federal appeal of the
• 3:19
  Speaker 1: Corner Crossing case in Wyoming. This is huge for folks
• 3:24
  Speaker 1: who aren't familiar with corner crossing, you will be shortly.
• 3:28
  Speaker 1: Phil's gonna bring it up for you. If we can't
• 3:30
  Speaker 1: get it up there, go to on X corner locked
• 3:32
  Speaker 1: report and it just gives you a very good, easy
• 3:36
  Speaker 1: breakdown of what we're talking about. But it's checkerboard and
• 3:40
  Speaker 1: where the corners of the squares come together. That is
• 3:44
  Speaker 1: how our land system's kind of broken down in the US.
• 3:48
  Speaker 1: So stepping from one piece of public let's say, a
• 3:52
  Speaker 1: black square to a black square at that corner, seems
• 3:56
  Speaker 1: very straightforward, and by God, according to the judges it is.
• 4:02
  Speaker 1: If you can wrap your head around this, stepping from
• 4:05
  Speaker 1: public land to public land is legal. That's pretty much it.
• 4:12
  Speaker 1: That's pretty much the update. A lot of people don't
• 4:14
  Speaker 1: understand why this is controversial. It never should have been.
• 4:18
  Speaker 1: Please read the decision out of the Tenth Circuit Court,
• 4:22
  Speaker 1: a really great read, some good history on how these
• 4:27
  Speaker 1: lands came together and how certain unsavory folks decided to
• 4:33
  Speaker 1: try to tie up a bunch of Western land, miles
• 4:40
  Speaker 1: and miles and miles, hundreds of millions of acres of
• 4:44
  Speaker 1: western land through strategic purchases of small chunks of private
• 4:47
  Speaker 1: land in an effort to block folks out of public land.
• 4:53
  Speaker 1: I have a bunch of internal knowledge on this. But
• 4:59
  Speaker 1: James Harrington, who we call him Jim, he was a
• 5:02
  Speaker 1: board member for Backcountry Hunters and Anglers North American board member.
• 5:08
  Speaker 1: He gave me an assessment of the situation because this
• 5:12
  Speaker 1: still can be appealed by ironbire holdings, and so that
• 5:21
  Speaker 1: you know, it's a threat that this may not be
• 5:23
  Speaker 1: actually over. But according to Old Jim, he says, the
• 5:29
  Speaker 1: judge or the judge is there's a whole list of
• 5:33
  Speaker 1: judges in the Tenth Circuit. They were appointed by George Bush,
• 5:37
  Speaker 1: Ronald Reagan, and Obama. This case ain't getting turned over
• 5:42
  Speaker 1: at the Supreme Court, and it's the law until it's not.
• 5:49
  Speaker 1: And the Supreme Court probably wouldn't even be able to
• 5:53
  Speaker 1: hear an appeal for two to three years. So what
• 6:02
  Speaker 1: that means is they upheld the original Federal court decision
• 6:07
  Speaker 1: in the Ninth Circuit at the Tenth Circuit. This applies
• 6:13
  Speaker 1: to basically basically like Tenth Circuit jurisdiction, which is Utah, Colorado, Wyoming.
• 6:20
  Speaker 1: These little spits of Yellowstone National Park, the y NP
• 6:25
  Speaker 1: that that stick out into Idaho and Montana, but not elsewhere. However,
• 6:34
  Speaker 1: this is the big thing states like Montana that have
• 6:39
  Speaker 1: a lot millions acres of corner locked land. This is
• 6:46
  Speaker 1: the only case that has ever been tried to address
• 6:51
  Speaker 1: this specific question. So let's say I go out here
• 6:57
  Speaker 1: in my home state and I do crazy thing of
• 7:01
  Speaker 1: stepping from public land to public land, and somebody says
• 7:05
  Speaker 1: I don't like that, and they want to they want
• 7:09
  Speaker 1: to sue take me to court. Their lawyer would say, hey,
• 7:13
  Speaker 1: I want to take all your money. For sure. Don't
• 7:16
  Speaker 1: want to get in the way of that. But just
• 7:18
  Speaker 1: so you know, here's a Wyoming case, Here's a ninth
• 7:25
  Speaker 1: Circuit court case, here's a tenth circuit court case that
• 7:29
  Speaker 1: all says this is totally legal, and by the way,
• 7:33
  Speaker 1: it always has been. So I'll take your money. We
• 7:37
  Speaker 1: can take this dude to court, but this is what
• 7:40
  Speaker 1: we're up against. You shouldn't do that, OK. But that
• 7:50
  Speaker 1: that's where we're at right now. So a big round
• 7:53
  Speaker 1: of applause, huge, huge thanks to Wyoming back huntry hunters
• 7:57
  Speaker 1: and anglers who were the folks who got a whole
• 8:00
  Speaker 1: of the Missouri corner crossers and said, hey, we got
• 8:03
  Speaker 1: your back. We're gonna do whatever we can to raise
• 8:07
  Speaker 1: money for your legal fees and Backhountry hunters and anglers
• 8:12
  Speaker 1: for backing up Wyoming BHA and super proud to say
• 8:17
  Speaker 1: that here at Meat Eater we kicked in a bunch
• 8:20
  Speaker 1: of cash and facilitated a bunch of cash through our
• 8:23
  Speaker 1: land access initiative, and tons and tons of thanks to
• 8:27
  Speaker 1: all of the folks in the Meat Eater world who
• 8:30
  Speaker 1: contributed to that, because this is the result. Millions of
• 8:37
  Speaker 1: acres of land formerly corner locked have now been unlocked
• 8:43
  Speaker 1: through common sense. That just took a long time to
• 8:47
  Speaker 1: get to it. Yeah, what'd you think of my rundown corn?
• 8:51
  Speaker 2: I thought that was great, especially yeah, that it's ten
• 8:56
  Speaker 2: circuit court jurisdiction. When I first saw that, I was
• 8:59
  Speaker 2: just wondering when I first saw the headline what states
• 9:02
  Speaker 2: it applies to. But you know, that's the power of precedent.
• 9:07
  Speaker 2: It might be a deterrent for you know, people to
• 9:12
  Speaker 2: potentially bring lawsuits if this were to happen in other states. Yeah,
• 9:16
  Speaker 2: outside of tenh circuit jurisdiction.
• 9:19
  Speaker 1: Speaking with the legal team, one piece of insider info
• 9:24
  Speaker 1: was the judge that we got does not like us
• 9:30
  Speaker 1: and so for this judgment to come out of that judge,
• 9:34
  Speaker 1: they were super super stoked.
• 9:37
  Speaker 4: Yeah.
• 9:37
  Speaker 1: Great, Yeah, so that was really cool. All right. Next
• 9:40
  Speaker 1: big piece of news that affects all of us is
• 9:45
  Speaker 1: the Interior Department Secretary Burgham and hud led by Secretary
• 9:55
  Speaker 1: Oh sorry, where's my notes here, Scott Turner. Okay, we're
• 10:06
  Speaker 1: gonna have a lot of acronyms here, but I'm gonna
• 10:07
  Speaker 1: try to get through this really quick, uh joint statement, okay.
• 10:12
  Speaker 1: And and resources or your sources in general are very
• 10:15
  Speaker 1: important here. So a tool that I've been using lately
• 10:20
  Speaker 1: is the Federal Register. Okay. So anything that happens with
• 10:27
  Speaker 1: our federal government, it's supposed to be transparent. So there's
• 10:30
  Speaker 1: documentation on the Federal Register every single day of all
• 10:36
  Speaker 1: of this stuff. That is the source material. Okay. There
• 10:42
  Speaker 1: may be a little bias and interpretation on my part
• 10:46
  Speaker 1: here and there, but that's why you should get off
• 10:49
  Speaker 1: your butts and go read it for yourself, the Federal Register.
• 10:54
  Speaker 3: Okay.
• 10:55
  Speaker 1: And this is a statement out of the Department of
• 10:57
  Speaker 1: the Interior and out of the what is it, Housing Authority,
• 11:03
  Speaker 1: Housing and Urban Development? Housing and urban Development. I just
• 11:07
  Speaker 1: want to jump in really quickly for the very first
• 11:09
  Speaker 1: time in radio life. Looks like we're having some some
• 11:11
  Speaker 1: connection issues. I don't even know if you can hear
• 11:14
  Speaker 1: us or see us right now. If that's the case,
• 11:17
  Speaker 1: people listening to the podcast the next day, this will
• 11:20
  Speaker 1: be you'll be able to hear everything perfectly fine. So,
• 11:24
  Speaker 1: because it is the first time this has happened, I
• 11:25
  Speaker 1: don't know what's going to happen to the video, but
• 11:27
  Speaker 1: I think we just just keep rolling on with the show,
• 11:29
  Speaker 1: Cal because oh streamyard crash, whoa, whoa.
• 11:34
  Speaker 3: No, yeah, my internet is down.
• 11:36
  Speaker 5: Oh the whole the whole okay, great, Well for the
• 11:38
  Speaker 5: podcast people, we're going to leave this in the You know,
• 11:40
  Speaker 5: it looks like the internet crashed for the for the
• 11:42
  Speaker 5: whole building.
• 11:43
  Speaker 1: So that's great, fantastic, shouldn't.
• 11:45
  Speaker 3: Be a big deal. No, Cal, why don't you just
• 11:48
  Speaker 3: keep carrying on?
• 11:49
  Speaker 5: Well, I mean no, I don't think we should now.
• 11:53
  Speaker 5: I think we should figure out what's going on here.
• 11:55
  Speaker 5: Wait until this comes back up.
• 11:58
  Speaker 1: Are we back?
• 11:59
  Speaker 3: Can you hear us?
• 12:00
  Speaker 2: Now?
• 12:00
  Speaker 1: Yeah? Please?
• 12:01
  Speaker 5: People in the live chat let me know if if
• 12:03
  Speaker 5: we are back on. We had internet drop out for
• 12:07
  Speaker 5: the whole building here.
• 12:08
  Speaker 1: Jeff Widra has a great question. Did you unplug it
• 12:13
  Speaker 1: and plug it back?
• 12:14
  Speaker 3: Okay, yep, guys, this is an unprecedented technical error. Yeah,
• 12:19
  Speaker 3: out of our hands.
• 12:21
  Speaker 1: I see a bunch of you guys are pointing towards
• 12:23
  Speaker 1: Elon Musk taking us down. You know, we can't confirm
• 12:26
  Speaker 1: or deny that corner.
• 12:30
  Speaker 2: Thanks boondogging.
• 12:33
  Speaker 3: Well, let's get back to the old federal lands.
• 12:38
  Speaker 1: Okay, yeah, sorry, so hopefully folks remember the Federal Register. Okay,
• 12:45
  Speaker 1: it's it's the the daily documentation of what's going on
• 12:48
  Speaker 1: in the government. That's the source material. Here. We had
• 12:53
  Speaker 1: our Interior Secretary Doug Bergham, and why can't I remember
• 12:59
  Speaker 1: Scott Turner's name? At the Housing and Urban Development they
• 13:03
  Speaker 1: made a joint statement saying the Interior Department oversees more
• 13:08
  Speaker 1: than five hundred million acres of federal land, much of
• 13:10
  Speaker 1: it suitable for residential use. Streamlining the regulatory process is
• 13:15
  Speaker 1: a cornerstone of this partnership. Historically, building on federal land
• 13:19
  Speaker 1: is a nightmare of red tape, lengthy environmental reviews, complex
• 13:22
  Speaker 1: transfer protocols, in disjointed agency priorities. This partnership will cut
• 13:27
  Speaker 1: through the bureaucracy. Interior will reduce the red tape behind
• 13:31
  Speaker 1: land transfers or leases to public housing authorities, nonprofits, and
• 13:36
  Speaker 1: local governments. Housing and urban development will ensure these projects
• 13:40
  Speaker 1: align with affordability goals and development needs. This isn't a
• 13:45
  Speaker 1: free for all to build on federal lands, although we
• 13:49
  Speaker 1: recognize that bad faith critics will likely call it that,
• 13:54
  Speaker 1: it's a strategic effort to use our resources responsibly while
• 13:58
  Speaker 1: preserving our most beautiful land. Well, a little trick for
• 14:06
  Speaker 1: you when we talk about public speaking is you don't
• 14:09
  Speaker 1: feed your audience the things that then spawn bad faith criticism,
• 14:16
  Speaker 1: such as saying that much of five hundred million acres
• 14:21
  Speaker 1: of public land is suitable for housing, or that you're
• 14:29
  Speaker 1: going to remove the regulations such as environmental reviews and
• 14:33
  Speaker 1: oversight which is currently happening, because that does create like
• 14:41
  Speaker 1: a bad faith critic. Yes, and I'll just say, like
• 14:46
  Speaker 1: I don't have a whole lot of faith here that
• 14:52
  Speaker 1: what we've seen in the last two months is capable
• 14:56
  Speaker 1: of making well thought out decisions, right. I'm referring, of
• 15:03
  Speaker 1: course to the super metallic off brand Doge Chainsaw. What
• 15:10
  Speaker 1: we need here is well thought out decision making. I
• 15:16
  Speaker 1: was like visibly physically distraught and angry when this came
• 15:21
  Speaker 1: out because I just do not like where this is heading.
• 15:28
  Speaker 1: The reality, though, is that there has always been a
• 15:31
  Speaker 1: process for selling federally managed land that's provided for in
• 15:38
  Speaker 1: what is referred to as FLIPMA, which is Federal Land
• 15:42
  Speaker 1: Policy Management Act, and there's a ceiling of twenty five
• 15:49
  Speaker 1: hundred acres before Congress would have to be involved in
• 15:53
  Speaker 1: the decision to release larger tracts of land. It's nice
• 15:59
  Speaker 1: that the stuff's provided for. Everything is supposed to go
• 16:05
  Speaker 1: through an environmental review called NIPA, which is the National
• 16:09
  Speaker 1: Environmental Policy Act, came in in nineteen seventy. You know,
• 16:15
  Speaker 1: like basically the seventies were this kind of point in
• 16:20
  Speaker 1: time where people were like, oh my god, we've almost
• 16:25
  Speaker 1: killed off things. Now we can bring them back. Notably
• 16:30
  Speaker 1: at that time, like bald Eagles and DDT right, that
• 16:34
  Speaker 1: was a government action and people could see the benefits
• 16:40
  Speaker 1: of protecting the environment. I'm trying to wrap this up
• 16:45
  Speaker 1: because I wrote like two thousand words on this, which
• 16:50
  Speaker 1: I'll put in like the Cow's Week in Review podcasts.
• 16:52
  Speaker 1: We can keep your all snappy here, but basically, we
• 16:57
  Speaker 1: only have so much land will never be enough. Our
• 17:02
  Speaker 1: population keeps rising. The idea that we're at some like
• 17:08
  Speaker 1: a crazy critical mass and it just has to happen
• 17:12
  Speaker 1: right now is total malarchy. It's super shortsighted. Yes, we
• 17:19
  Speaker 1: need more affordable housing, and this land is so valuable
• 17:25
  Speaker 1: if you actually think in the long term that these
• 17:30
  Speaker 1: processes that we have in place from the Council of
• 17:34
  Speaker 1: Environmental Quality, which is supposed to be the executive I
• 17:41
  Speaker 1: don't know liaison for NEPA, they're supposed to be able
• 17:48
  Speaker 1: to talk to the agencies say this is how NPA,
• 17:52
  Speaker 1: which started out as a four page document four pages,
• 17:55
  Speaker 1: which is pretty darn efficient in nineteen seventy, how that
• 18:01
  Speaker 1: is supposed to be implemented, what's supposed to be taken
• 18:05
  Speaker 1: into consideration, and then they tell the president what it
• 18:10
  Speaker 1: is the CEQ NEPA. That's not something that says a
• 18:16
  Speaker 1: project cannot happen. All it's supposed to say is here
• 18:21
  Speaker 1: is what is at risk, here's what could happen to
• 18:26
  Speaker 1: what is ever on the ground, and also here's what
• 18:30
  Speaker 1: could happen if we did nothing. It's really an accountability
• 18:35
  Speaker 1: exercise for the US government that says, here is our impact,
• 18:41
  Speaker 1: this is what we knew when we took an action,
• 18:45
  Speaker 1: we knew the possible implementation, the ramifications of our actions. Right,
• 18:52
  Speaker 1: there's a great this is from you gotta listen to this.
• 19:02
  Speaker 1: This is like the best best quote. This is nineteen
• 19:05
  Speaker 1: seventy our government. Senator Henry Jackson state, it's mister President.
• 19:15
  Speaker 1: It is my view that NEPA has passed by the
• 19:20
  Speaker 1: Senate and now, as agreed upon by the Conference Committee,
• 19:23
  Speaker 1: is the most important and far reaching environmental and conservation
• 19:27
  Speaker 1: measure ever enacted by the Congress. NEPA is a congressional
• 19:33
  Speaker 1: declaration that we do not intend, as a government or
• 19:37
  Speaker 1: as people to initiate actions which endanger the continued existence
• 19:42
  Speaker 1: or the health of mankind. That we will not initially
• 19:45
  Speaker 1: initiate actions which will do irreparable damage to the air, land,
• 19:50
  Speaker 1: and water which support life on earth. That was written
• 19:55
  Speaker 1: in nineteen seventy by our government. And what has happened, basically,
• 20:05
  Speaker 1: to wrap this up in a tidy as nutshell as
• 20:08
  Speaker 1: we can, we have a process for selling federally managed
• 20:14
  Speaker 1: public lands. They're supposed to be looking for marginal lands
• 20:18
  Speaker 1: that they determine to be marginal, of which I will
• 20:23
  Speaker 1: be honest, like we do have chunks of lamb that
• 20:26
  Speaker 1: are not providing like major ecological benefits, not beautiful habitat,
• 20:34
  Speaker 1: you could make the case. And literally under the Biden administration,
• 20:37
  Speaker 1: this happened. Under the first Trump administration, this happened, and
• 20:42
  Speaker 1: it's happened prior to that, where we have made decisions
• 20:47
  Speaker 1: to sell public land to municipalities, trade it to other entities.
• 20:53
  Speaker 1: And some of that's happening right now. And they're like
• 20:56
  Speaker 1: weird things that are like this is a chunk of
• 20:59
  Speaker 1: grind that currently exists within an airport that is a
• 21:06
  Speaker 1: federal chunk of ground right like it's it's fenced off
• 21:09
  Speaker 1: jets land on the damn thing Like it's not of
• 21:13
  Speaker 1: environmental you know, value to us. So there are things
• 21:19
  Speaker 1: like that. What I am asking is that the controls
• 21:26
  Speaker 1: that have been put in place to value these lands
• 21:29
  Speaker 1: and value the impacts that we are going to have
• 21:32
  Speaker 1: on these lands actually remain in place. However, the NEPA
• 21:36
  Speaker 1: process is right now in a thirty day review to
• 21:40
  Speaker 1: be rolled back CEQ right the administration that that is
• 21:46
  Speaker 1: there to interpret NEPA, which can, by the way, already
• 21:52
  Speaker 1: set carve outs within the process to make things super fast.
• 21:57
  Speaker 1: And something that has been used many many times over
• 22:00
  Speaker 1: many administrations. The new secretary or not secretarial order, but
• 22:08
  Speaker 1: the new marching orders for CEQ are too basically do
• 22:18
  Speaker 1: the NEPA thing. But keep in mind that we're going
• 22:22
  Speaker 1: to cap you on time spending and if a entity
• 22:31
  Speaker 1: that wants the land comes to you with their own review,
• 22:35
  Speaker 1: that should be prioritized over the NEPA review, which is
• 22:42
  Speaker 1: a little concerning to me because we are not making
• 22:45
  Speaker 1: any more land. It's only going to be more valuable.
• 22:49
  Speaker 1: Why sell it? Now? That's that's kind of my rant.
• 22:54
  Speaker 1: I can go way way on and I will on
• 22:57
  Speaker 1: my own podcast, not not for you good people. Phil.
• 23:03
  Speaker 3: Should we go to Tidepool Tim? Now?
• 23:06
  Speaker 1: Yeah, let's do Tiple Tim first.
• 23:07
  Speaker 5: Then how about we hit fake news after Tidepool.
• 23:09
  Speaker 1: Let's do that sound good? Yeah, let's bring him in
• 23:12
  Speaker 1: if you want to set that up. Cal Oh, oh,
• 23:17
  Speaker 1: we're gonna go to Tidepool Tam right now. Yeah, we're
• 23:20
  Speaker 1: around at all, right, coming in from Cobbs Cook Bay,
• 23:24
  Speaker 1: excited to learn how to really say that is Gopher
• 23:29
  Speaker 1: Maine inks. Tim Sheam aka aka Tidepool Tam Timmy there, Hello,
• 23:38
  Speaker 1: welcome to the show.
• 23:40
  Speaker 6: Well, thanks for having me on today.
• 23:41
  Speaker 7: It's kind of a cold, windy day here on the
• 23:44
  Speaker 7: coast of Maine.
• 23:45
  Speaker 6: We're way up the coast, right on the border.
• 23:48
  Speaker 7: With Atlantic Canada, so I mean, I don't like to swim,
• 23:51
  Speaker 7: but for about five miles as the crow flies across
• 23:55
  Speaker 7: to the New Brunswick and then of course Nova Scotia
• 23:58
  Speaker 7: and the Bay of Fundy.
• 24:00
  Speaker 1: Well, according to TV and Stephen King and all the
• 24:04
  Speaker 1: other things about Maine, it's always cold, gray and windy
• 24:07
  Speaker 1: there it is.
• 24:09
  Speaker 7: And we had hoped to join you guys at low tide,
• 24:13
  Speaker 7: which was a couple hours ago, but right now we're
• 24:15
  Speaker 7: about mid tide or so, and you can see behind
• 24:18
  Speaker 7: me this huge tidal river that's flowing in and a
• 24:22
  Speaker 7: lot of what we do here and my ability to
• 24:24
  Speaker 7: have this marine supply business is because of all of
• 24:28
  Speaker 7: this moving water and all the productivity and this amazing
• 24:31
  Speaker 7: abundant ecosystem.
• 24:32
  Speaker 6: So I'm excited to share that with you guys and
• 24:34
  Speaker 6: you're listeners.
• 24:36
  Speaker 1: Yeah, can you give us a quick breakdown of what
• 24:40
  Speaker 1: Gulf of Maine is, what you guys do.
• 24:44
  Speaker 6: Yeah, it's kind of a funny little business.
• 24:45
  Speaker 7: I used to teach high school biology and at the
• 24:48
  Speaker 7: time I had my summers off, of course, and I
• 24:51
  Speaker 7: started to go down by the shore and pick up
• 24:53
  Speaker 7: a little bit of seaweed here, and some starfish there,
• 24:55
  Speaker 7: and some seashells, and.
• 24:57
  Speaker 6: I thought, man, there's got to be markets for this stuff.
• 24:59
  Speaker 7: And over the past twenty some years we have markets
• 25:03
  Speaker 7: with cosmetic companies, with bait companies, with agricultural fertilizer companies,
• 25:10
  Speaker 7: food ingredients, scientists, researchers, aquariums, and pretty much if you
• 25:16
  Speaker 7: need anything from the ocean typle, Tim, I'm your guy
• 25:22
  Speaker 7: good man to know that net it. You know, we're
• 25:25
  Speaker 7: like the RCMP.
• 25:25
  Speaker 3: We always get our man love it.
• 25:29
  Speaker 6: Yeah, it's a lot of fun.
• 25:30
  Speaker 3: So what kinds of plants and creatures are you harvesting
• 25:35
  Speaker 3: and or growing? Like, what are your some of your
• 25:37
  Speaker 3: best sellers?
• 25:39
  Speaker 7: Oh my gosh, we do sell a lot of seaweed.
• 25:42
  Speaker 7: And ever since COVID came on, you know, people were
• 25:46
  Speaker 7: scared and hold up in their apartments and houses and
• 25:48
  Speaker 7: freaking out where they're going to survive, And so a
• 25:51
  Speaker 7: lot of people came to us looking for things like
• 25:54
  Speaker 7: Irish moss to make sea moss gels and bladder rack
• 25:57
  Speaker 7: and kelp. So that's certainly one of our main stays
• 26:00
  Speaker 7: are seaweeds for human consumption. But the business started really
• 26:03
  Speaker 7: on scientific specimens, and you know, it could be a
• 26:06
  Speaker 7: teacher in Ohio that's got elementary class and she would
• 26:09
  Speaker 7: just like some real live starfish.
• 26:13
  Speaker 6: To share with her students.
• 26:14
  Speaker 7: So we put them in a box with some water,
• 26:15
  Speaker 7: some oxygen and FedEx or ups overnight. So a lot
• 26:19
  Speaker 7: of marine organisms. They could be hermit crabs, they might
• 26:22
  Speaker 7: be sea urchins. We go out and net up plankton,
• 26:27
  Speaker 7: you know, the stuff that whales and filter feeders eat,
• 26:29
  Speaker 7: and we sell that by the gallon. One of our
• 26:32
  Speaker 7: biggest and probably the hottest selling item right now are
• 26:36
  Speaker 7: our fishing worms and our marine baths, specifically blood worms,
• 26:41
  Speaker 7: and we're shipping these dtc all around the country, great
• 26:45
  Speaker 7: big worms as thick as a sharpie and twelve inches
• 26:48
  Speaker 7: sixteen inches long sometimes. So this time of year, everyone
• 26:52
  Speaker 7: and their brothers going fishing, and we're getting calls, you know,
• 26:56
  Speaker 7: every five minutes and orders from the website.
• 27:00
  Speaker 2: I was on your site looking at the things that
• 27:02
  Speaker 2: you have for for us to snack on, and I
• 27:08
  Speaker 2: came across limpets or limp pets is it limpets limpets,
• 27:13
  Speaker 2: and I have i'd not known what they were called.
• 27:16
  Speaker 2: I think that I ate those in France a number
• 27:19
  Speaker 2: of years ago. Would that would those be the same species?
• 27:22
  Speaker 2: And can you just describe for our audience what they are?
• 27:25
  Speaker 2: They look kind of like the the little hats that
• 27:30
  Speaker 2: rice farmers in Asia wear to me if that visual
• 27:35
  Speaker 2: makes sense?
• 27:36
  Speaker 7: And yeah, they're they're really If you're ever eaten, avaloni
• 27:40
  Speaker 7: is essentially a malis or type clam if you will,
• 27:43
  Speaker 7: that only has one shell, and they stick to a
• 27:46
  Speaker 7: hard surface such as a rock, a shell and other organism.
• 27:50
  Speaker 7: And what they do is they are they're going along
• 27:52
  Speaker 7: the rock and they're eating the seaweed, the algae.
• 27:54
  Speaker 6: And you know what, if you want to eat an.
• 27:56
  Speaker 7: Oyster, there's two shells. You're sticking the oyster knife and open.
• 28:00
  Speaker 7: Imagine half an oyster always open. You just have to
• 28:03
  Speaker 7: peel it off the rock. So these limpus might be
• 28:06
  Speaker 7: the size of a quarter down to I mean, this
• 28:08
  Speaker 7: morning we filmed some that were the size of popcorn kernels.
• 28:12
  Speaker 7: But inside is that fleshy foot, their gill, their gonad
• 28:16
  Speaker 7: and a really tasty, salty, griny little tidbit. So I'm
• 28:20
  Speaker 7: sure I don't think it, probably in France if they
• 28:22
  Speaker 7: were the same species, but certainly would be in the
• 28:25
  Speaker 7: same family.
• 28:27
  Speaker 2: And then also I noticed the sea cucumbers. Who's who's
• 28:30
  Speaker 2: buying those? And then for you, how do you like
• 28:35
  Speaker 2: to eat or prepare those? I know some folks in
• 28:38
  Speaker 2: the office when they harvest sea cucumbers in Alaska, they'll
• 28:42
  Speaker 2: scrape off the kind of slimy outside and then do
• 28:46
  Speaker 2: them like clam strips. But in other parts of the
• 28:48
  Speaker 2: world you kind of eat the whole thing.
• 28:50
  Speaker 6: So how do you do it?
• 28:51
  Speaker 7: Yeah, a lot of our customers from Asia want sea cucumbers,
• 28:56
  Speaker 7: sea urchins, some of the snails we have, but with
• 28:59
  Speaker 7: a cucumber, imagine a pickle. That's what the local fishermen
• 29:02
  Speaker 7: call them. And we have some who some fishermen who
• 29:04
  Speaker 7: drag them, and some who actually scuba dive for them.
• 29:07
  Speaker 7: But they you cut each end of the pickle off,
• 29:10
  Speaker 7: if you will, slit it up the middle, open it.
• 29:13
  Speaker 6: And this is an invertebrate.
• 29:14
  Speaker 7: It has no skeleton, right, so it has a very thick,
• 29:17
  Speaker 7: tough skin, and in the absence of a skeleton, the
• 29:21
  Speaker 7: muscles inside are pulling against.
• 29:22
  Speaker 6: This tough skin, and that's what allows them to move.
• 29:25
  Speaker 7: But they're related to cucumber, I mean to starfish and
• 29:28
  Speaker 7: urchins and sand dollars. They're in the kino dirm family,
• 29:32
  Speaker 7: and all that's in there is like the most big
• 29:34
  Speaker 7: basic organism. In fact, sometimes I think, man, you're nothing
• 29:37
  Speaker 7: but a gut a gonet, And I think, if you
• 29:42
  Speaker 7: think of it, that's what a cucumber is. On one end,
• 29:45
  Speaker 7: it has a feeding apparatus. On the other end, it's
• 29:48
  Speaker 7: excreting its wat and then inside is that thin sheet
• 29:51
  Speaker 7: of muscle that kind of reminds me of like a
• 29:53
  Speaker 7: kid's raspberry fruit roll up. So when we open, you
• 29:58
  Speaker 7: have to scrape off this thin sheet of meat and
• 30:02
  Speaker 7: so tip them.
• 30:03
  Speaker 6: That sheet of muscle is pulling on the skin. It
• 30:05
  Speaker 6: curls up.
• 30:06
  Speaker 7: Totally like a fruit roll up automatically because there's nothing
• 30:09
  Speaker 7: to pull against. And then you you know, you could
• 30:12
  Speaker 7: cook that saute that like anything, but it's really crunchy.
• 30:16
  Speaker 7: It's kind of like if you were in my mind's
• 30:19
  Speaker 7: when we've eaten it and our kids have eaten it,
• 30:23
  Speaker 7: it's it's almost like you're chewing on cartilage. It really
• 30:25
  Speaker 7: kind of pops in your teeth, and then the skin
• 30:28
  Speaker 7: itself is boiled and dried and then shredded up and served,
• 30:32
  Speaker 7: you know, like on a on top of a seaweed salad.
• 30:35
  Speaker 7: And we've never actually eaten much of the skin, but
• 30:37
  Speaker 7: it's a very tough organism.
• 30:41
  Speaker 1: Did you ever describe some of your biology students in
• 30:45
  Speaker 1: the same manner? Just just a mouth.
• 30:52
  Speaker 6: Tenth graders, right, you're nothing but a gut and a goat.
• 30:56
  Speaker 7: They like that. In fact, years ago, I tried to
• 30:59
  Speaker 7: convince my wife uh to allow or decide on the
• 31:03
  Speaker 7: the first name Nad for one of our children.
• 31:07
  Speaker 6: Can you imagine if they're an athlete, go ned go nag.
• 31:11
  Speaker 7: Go nads and they're like, mister she and you gotta
• 31:18
  Speaker 7: do that, you gotta do that.
• 31:19
  Speaker 6: But it never came to fruition.
• 31:21
  Speaker 1: So oh, I love it. I love it. Yeah. So
• 31:25
  Speaker 1: what what's the like, the favorite thing? What what is
• 31:29
  Speaker 1: in in the tidepool? Tim world?
• 31:33
  Speaker 6: Yeah?
• 31:33
  Speaker 1: What's the favorite critter to go after?
• 31:39
  Speaker 6: For meat eaters? But our top product really is Irish moss.
• 31:43
  Speaker 7: It's a short red marine algae that has carrageening in it,
• 31:47
  Speaker 7: which is a natural thickening agent. And you've probably heard
• 31:50
  Speaker 7: of this in your supermarket or maybe natural food store,
• 31:54
  Speaker 7: but sea moss and sea moss jaw. A lot of people,
• 31:57
  Speaker 7: especially in North America, are getting onto eating seaweeds as.
• 32:01
  Speaker 6: A regular part of their diet.
• 32:02
  Speaker 7: So we go out actually in this bay here at
• 32:06
  Speaker 7: very low tide, and here's this red fuzz growing along
• 32:10
  Speaker 7: the rocks, and we use cutters to cut it off,
• 32:12
  Speaker 7: We rinse it out, We bring it back to our
• 32:14
  Speaker 7: base into a greenhouse, spread it out on tables and
• 32:17
  Speaker 7: dry it out.
• 32:18
  Speaker 6: And when we're shipping it to our customers.
• 32:20
  Speaker 7: It's used typically a half pound or a pound of
• 32:22
  Speaker 7: this dried so the home consumer will take it, put
• 32:26
  Speaker 7: it in a VitaminX or a blender with a little
• 32:27
  Speaker 7: bit of water, some lemon or lime juice and just kind.
• 32:30
  Speaker 6: Of pulse it a little bit, and it's the coolest thing.
• 32:33
  Speaker 6: The seaweed.
• 32:34
  Speaker 7: It's liquid turns into a liquid and then immediately immediately
• 32:37
  Speaker 7: just gels up like putt it and it has a
• 32:40
  Speaker 7: beautiful red pink color to it. Coolah or irish moss
• 32:45
  Speaker 7: that we have here in the industry is called purple
• 32:47
  Speaker 7: sea moss, and a lot of the moss that's out
• 32:50
  Speaker 7: on the market comes from like the Caribbean type areas
• 32:54
  Speaker 7: and they have a golden colored sea moss, but the
• 32:57
  Speaker 7: same thing you have a seaweed or a marine algae
• 33:00
  Speaker 7: carrageenon in it.
• 33:01
  Speaker 6: And our customers swear by having a tablespoon.
• 33:05
  Speaker 7: Of this gel in their regular smoothie or in their
• 33:08
  Speaker 7: soup or whatever they're they're cooking every day.
• 33:11
  Speaker 6: And I mean, it's the weirdest product.
• 33:13
  Speaker 7: Once again, it kind of hit us around COVID because
• 33:17
  Speaker 7: I when the kids were young, I made a YouTube
• 33:19
  Speaker 7: video for my YouTube channel about Irish moth and all
• 33:24
  Speaker 7: these new customers kept calling, Hey, I watch your video.
• 33:26
  Speaker 7: I want some of this moth, you know, I want
• 33:28
  Speaker 7: to save my life. And uh, people call and they're crying.
• 33:32
  Speaker 7: People are sharing this moss with their whole their whole church,
• 33:38
  Speaker 7: their neighbors.
• 33:39
  Speaker 6: People calling and saying they secured them of skin problems. Uh.
• 33:45
  Speaker 7: COVID like everything under the side, like securely so uh
• 33:50
  Speaker 7: and that's a lot of anecdotal kind of stuff. But
• 33:54
  Speaker 7: people swear by the effects of eating this Irish moss,
• 33:58
  Speaker 7: And really that's our number one and product right now.
• 34:02
  Speaker 6: Cool are our fishing worms are blood worms?
• 34:06
  Speaker 1: Oh yeah, yeah, I like I like the balance their
• 34:09
  Speaker 1: health and beauty and blood worms. Yeah, yeah, yeah, well
• 34:14
  Speaker 1: I know where Eileen personally.
• 34:19
  Speaker 7: The we have so many categories of products, you know,
• 34:22
  Speaker 7: bait and fertilizer and food and and science and research
• 34:26
  Speaker 7: and that it just makes for a really fun day
• 34:29
  Speaker 7: because each morning I get on my laptop and I
• 34:32
  Speaker 7: look at my orders and I go, oh, geez, I
• 34:34
  Speaker 7: gotta go, you know, pick five pounds of moss and
• 34:37
  Speaker 7: they need to run over here and pull these traps
• 34:39
  Speaker 7: to get twelve hermit crabs. And then I'm gonna run
• 34:42
  Speaker 7: to this other dock and get some cn M and e's.
• 34:46
  Speaker 7: So it's really you know, uh, in terms of what
• 34:49
  Speaker 7: we've created with Gulf of Maine, it's it's just like
• 34:51
  Speaker 7: an every day is a holiday. It's always fun, it's
• 34:54
  Speaker 7: always exciting, and then we're able to populate our Instagram
• 34:58
  Speaker 7: with all kinds of amazing content every day.
• 35:01
  Speaker 6: It's always fresh. It could be a dead seal washed
• 35:03
  Speaker 6: up on the beach.
• 35:04
  Speaker 7: It could be you know, some bald eagles fighting over
• 35:06
  Speaker 7: a dead eel on the rock weed.
• 35:08
  Speaker 6: It's just so much variety.
• 35:10
  Speaker 7: And you know, we hunt, we fish, we forage, we
• 35:13
  Speaker 7: eat mushrooms, we eat seaweeds.
• 35:15
  Speaker 6: You know, it's really kind of a fun way to
• 35:18
  Speaker 6: raise our kids.
• 35:19
  Speaker 7: And to just go about each and every day.
• 35:22
  Speaker 6: And we're making really good money.
• 35:24
  Speaker 7: I mean, it's amazing how this stuff that's just lying
• 35:27
  Speaker 7: around here in this bay.
• 35:28
  Speaker 6: You know, this is our virtual warehouse, if you will.
• 35:31
  Speaker 7: And every day, whether it's twenty below zero or it's
• 35:35
  Speaker 7: seventy degrees out, I gotta be out here picking and
• 35:38
  Speaker 7: collecting and sort of sending these boxes out all across
• 35:42
  Speaker 7: mostly North America, but sometimes into Europe.
• 35:45
  Speaker 1: Do you have internships available.
• 35:49
  Speaker 7: In the summertime? And we just we don't put out
• 35:52
  Speaker 7: anything formal. We kind of wait for motivated students to
• 35:55
  Speaker 7: get a hold of us and say, hey, I'd like
• 35:57
  Speaker 7: to come and hang out with you guys.
• 36:00
  Speaker 6: What do you got?
• 36:00
  Speaker 7: You know, And we've had students from all around the
• 36:03
  Speaker 7: country com So if there's any listeners looking for a
• 36:06
  Speaker 7: fun uh you know, variety field summer, hit us up
• 36:11
  Speaker 7: at Yeah.
• 36:13
  Speaker 3: Well, Tim, Tim, thanks for joining us. Can you tell
• 36:15
  Speaker 3: quickly if folks want to learn more about Golf of
• 36:18
  Speaker 3: Maine where they can find you. Yeah, I mean, we have.
• 36:21
  Speaker 7: A great website and you can order all of our products.
• 36:24
  Speaker 7: It's Golf of Me dot com.
• 36:26
  Speaker 6: Uh.
• 36:26
  Speaker 7: We have a nice Instagram for typool Tim, and also
• 36:30
  Speaker 7: at golf of Me for the business, and then we
• 36:32
  Speaker 7: have some TikTok postings and also my YouTube channel. So yeah,
• 36:39
  Speaker 7: all kinds of good stuff there, some of it crazy, uh,
• 36:42
  Speaker 7: some got some gonads and uh a.
• 36:44
  Speaker 6: Whole lot of fun.
• 36:45
  Speaker 3: Sounds perfect.
• 36:46
  Speaker 1: Heck yeah, well thank you so much.
• 36:48
  Speaker 6: Dam thanks Tim.
• 36:51
  Speaker 2: See, I think I'm going to order myself some c
• 36:54
  Speaker 2: cucumbers and olympits that special mom.
• 36:58
  Speaker 3: Get some blood worms up in here.
• 37:00
  Speaker 1: You have to do some dead drifting.
• 37:01
  Speaker 3: M hmm.
• 37:02
  Speaker 1: Yeah, I like it. We're gonna be stealhead beta guarantee it.
• 37:05
  Speaker 2: I love how I go for the health and beauty
• 37:08
  Speaker 2: and snacks and you guys go for the bait.
• 37:10
  Speaker 1: I would definitely get a supply of good seaweed too,
• 37:15
  Speaker 1: for making poke and all that good stuff. Yeah, game,
• 37:20
  Speaker 1: what do you want to do? You want to go
• 37:21
  Speaker 1: do Randall's segment of fake News's fake news? How dare
• 37:25
  Speaker 1: you fake news? Or do you want to do listener
• 37:29
  Speaker 1: feet Let's do.
• 37:29
  Speaker 3: Fake news tape and bushop take balloon at a better
• 37:37
  Speaker 3: shot than don this? So wh is that?
• 37:39
  Speaker 1: So this opportunity comes once for.
• 37:41
  Speaker 4: A few weeks, you can do anything you set your
• 37:45
  Speaker 4: minds to.
• 37:46
  Speaker 3: Guys. Oh, my gosh, yes, beautiful Phil.
• 37:54
  Speaker 1: Give it up for Phil.
• 37:57
  Speaker 3: So, in this segment of fake news, I'm going to
• 37:59
  Speaker 3: share a selectively edited hunting or fishing related headline from
• 38:03
  Speaker 3: the news while Cal and Karin attempt to fill in
• 38:05
  Speaker 3: the blank with the multiple choice options. Only one of
• 38:09
  Speaker 3: your choices is true. According to this news article, Phil,
• 38:15
  Speaker 3: it's hit him with number one here French hunter eighty
• 38:20
  Speaker 3: one on trial for killing endangered blank? Is it an
• 38:25
  Speaker 3: endangered lynx, an endangered duck, an endangered frog or an
• 38:31
  Speaker 3: endangered bear? Oh? Got a little sound effect too. I
• 38:37
  Speaker 3: think this segment is shaping up nicely, Philed.
• 38:39
  Speaker 1: It's coming together.
• 38:41
  Speaker 2: At the same time.
• 38:42
  Speaker 3: Whenever you're ready. Whenever you're ready, c frog, d We
• 38:48
  Speaker 3: have our answers, frog and bear. One of you got
• 38:51
  Speaker 3: it right. The answer is bear. Oh. The headline reads
• 38:56
  Speaker 3: French hunter eighty one on trial for killing endangered that
• 39:00
  Speaker 3: attacked him. This was reported by The Guardian Andre Rives
• 39:04
  Speaker 3: assumes how you pronounce it was boar hunting in the
• 39:07
  Speaker 3: Pyrenees Mountains when a female bear named Caramelis attacked him.
• 39:11
  Speaker 3: He surprisingly encountered the cubs and was then charged and
• 39:15
  Speaker 3: dragged by the bear by his leg before he shot it.
• 39:18
  Speaker 3: He sustained injuries and had to be evacuated by helicopter.
• 39:22
  Speaker 3: An investigation revealed that the bear was killed four hundred
• 39:24
  Speaker 3: meters that's thirteen hundred feet for those of US stateside,
• 39:29
  Speaker 3: outside of an authorized hunting area and in a nature reserve.
• 39:32
  Speaker 3: Fifteen of their hunters, who also took part in the
• 39:35
  Speaker 3: hunt are being prosecuted for various offenses, including hunting in
• 39:39
  Speaker 3: the Montevalier Nature Reserve, one of the oldest reserves in
• 39:43
  Speaker 3: the Pyrenees. The hunters argued that the boundaries of the
• 39:46
  Speaker 3: reserve were poorly marked.
• 39:49
  Speaker 2: I thought that this uh, elderly elder gentleman was going
• 39:54
  Speaker 2: after some prized frog legs. No, and they were going
• 39:58
  Speaker 2: to make a big deal out of it.
• 40:00
  Speaker 1: Yeah, you're so racially by us.
• 40:02
  Speaker 3: Yeah, I think on the.
• 40:04
  Speaker 2: French part there, that was that I fell for the trick. Answer, well,
• 40:09
  Speaker 2: very good, Randall.
• 40:10
  Speaker 1: Eighty one man attack. Was it a grizzly bear?
• 40:14
  Speaker 3: Yeah, I believe it's a brown bear.
• 40:16
  Speaker 1: Yeah, that's so cool, so cool. Yeah, most people don't
• 40:19
  Speaker 1: know brown bears in Europe. Like spitting distance from major
• 40:26
  Speaker 1: tourist attractions, which is so cool, so cool. But I
• 40:29
  Speaker 1: want to be eighty one and be able to be
• 40:31
  Speaker 1: attacked by a bear and drug and still I can
• 40:34
  Speaker 1: shoot it.
• 40:35
  Speaker 3: Yeah yeah, and.
• 40:36
  Speaker 1: Then then get a flight out of there. Yeah, he's
• 40:38
  Speaker 1: getting ticketed and yeah, heart old man.
• 40:45
  Speaker 3: Phil, let's hit this second one. Blank responds to a
• 40:50
  Speaker 3: story of pet deer being taken by the Pennsylvania Game Commission?
• 40:55
  Speaker 3: Is it Ted Nugent, Elon Musk, Ellen DeGeneres or Joe
• 41:00
  Speaker 3: Rogan Cash is responding to the story of a pet
• 41:05
  Speaker 3: deer being taken by the Pennsylvania Game Commission.
• 41:09
  Speaker 1: It's a trick question. It's e all of the above.
• 41:14
  Speaker 3: Well, this is specific to one article that I found
• 41:17
  Speaker 3: on the internet that may well be true, but we're
• 41:20
  Speaker 3: going with the article.
• 41:21
  Speaker 1: Yeah, I'm gonna go with the Teddy Nuggets. Yeah, motor
• 41:24
  Speaker 1: City mad man.
• 41:25
  Speaker 2: I'm gonna pet Okay, I could see that too. I'm
• 41:29
  Speaker 2: gonna lean.
• 41:31
  Speaker 3: To Ellen, Ellen and Ted. I'm afraid neither one of
• 41:35
  Speaker 3: you got it right here. He's a busy man. Elon Musk.
• 41:39
  Speaker 3: This story comes to us from PennLive dot com. Elon
• 41:42
  Speaker 3: Musk responds to story of pet deer being taken by
• 41:45
  Speaker 3: the Pennsylvania Game Commission. A sixty four year old woman
• 41:49
  Speaker 3: was arrested back in February for interfering with the Pennsylvania
• 41:52
  Speaker 3: Commission Game Commission authorities as they attempted to take away
• 41:55
  Speaker 3: a pet deer named Baby. Baby was a wild born deer,
• 42:00
  Speaker 3: which made it illegal to keep as a pet, and
• 42:02
  Speaker 3: had been castrated and wore a dog collar. Baby's owner,
• 42:06
  Speaker 3: Tammy Sheery, refused to allow entry to the police when
• 42:09
  Speaker 3: they arrived with a lawful search warrant. Elon Musk, the
• 42:14
  Speaker 3: head of Tesla SpaceX and the Department of Government Efficiency quote,
• 42:18
  Speaker 3: tweeted a story about this incident, recently adding his own
• 42:21
  Speaker 3: thoughts quote, the authorities need to stop doing this end quote.
• 42:26
  Speaker 3: His tweet kicked off a ship storm on social media,
• 42:29
  Speaker 3: with many users using the hashtag save Baby, and they
• 42:33
  Speaker 3: shared the video of the deer being forcibly led away
• 42:36
  Speaker 3: from its enclosure. Real sad stuff. Oh oh, busy guy.
• 42:42
  Speaker 1: The humanity. They need to stop doing this. Why I
• 42:48
  Speaker 1: don't know.
• 42:51
  Speaker 3: Cameras? Yeah, all right, still one nothing. Col Phil hit
• 42:54
  Speaker 3: us with a third headline, police say reported swimmer in
• 43:00
  Speaker 3: distress turned out to be blank. Is it duck? Hunters, seals,
• 43:06
  Speaker 3: geese or spear fishermen. Oh what were these purported reported
• 43:16
  Speaker 3: swimmers in distress?
• 43:19
  Speaker 1: Probably yeah, I'm even go the go.
• 43:23
  Speaker 3: D Cal's go and d Corinsey and b man blanked
• 43:28
  Speaker 3: you again here the answer is geese. This story comes
• 43:32
  Speaker 3: to us from New Zealand. Police and a rescue squad
• 43:36
  Speaker 3: responded to a report about two swimmers in distress near
• 43:39
  Speaker 3: Ferguson Park in Touranga, New Zealand. Helicopter and Coast Guard
• 43:44
  Speaker 3: cruise searched the area for forty five minutes before the
• 43:46
  Speaker 3: police gave the call to stand down. A police representative
• 43:50
  Speaker 3: later stated that the search was called off when the
• 43:52
  Speaker 3: reported struggling swimmers quote turned out to be geese. Nonetheless,
• 43:57
  Speaker 3: the people who mistook the birds for people did the
• 44:00
  Speaker 3: right thing by making the report. Well, guys, it's tough round.
• 44:05
  Speaker 3: We've got one more question here. Let's see if Karin
• 44:07
  Speaker 3: can tie it at one's gonna run away with this victory.
• 44:10
  Speaker 1: It's a good thing I can't get negative points.
• 44:12
  Speaker 2: I think my performance on this game is kind of
• 44:15
  Speaker 2: like trivia. I wonder which one's worse.
• 44:18
  Speaker 3: Well, this is just nonsense. So a man went deer
• 44:22
  Speaker 3: hunting and accidentally stumbled upon blank. Is it a mammoth tusk,
• 44:27
  Speaker 3: stolen cash, a murder victim, or a World War Two
• 44:31
  Speaker 3: era aircraft?
• 44:34
  Speaker 1: I personally have done d M.
• 44:38
  Speaker 2: What yeah this article about you?
• 44:41
  Speaker 1: No, I'm gonna go a see a murder victim.
• 44:45
  Speaker 2: Oh, I think I was leaning toward be stolen cash,
• 44:52
  Speaker 2: B and C.
• 44:52
  Speaker 3: Or these your final answers blanked again. It's a mammoth tusk.
• 44:57
  Speaker 1: Oh, I forgot to get a screenshot of this one.
• 44:59
  Speaker 3: Oh, that's like iowall picture.
• 45:03
  Speaker 1: Oh, Texas.
• 45:04
  Speaker 3: This one comes just from Popular Mechanics. A hunter at
• 45:06
  Speaker 3: the two Ranch in Texas near Big Ben National Park
• 45:10
  Speaker 3: came across a strange fossil like rock in the drainage
• 45:12
  Speaker 3: area of a creek bed and took a photo of
• 45:14
  Speaker 3: his phone. He then showed it to the ranch manager,
• 45:17
  Speaker 3: who contacted researchers to come take a look. Turns out
• 45:20
  Speaker 3: it was a single mammoth tusk isolated from the rest
• 45:22
  Speaker 3: of the skeleton. After two days of plaster casting that tusk,
• 45:26
  Speaker 3: researchers removed it for transportation to soul Ross State University
• 45:30
  Speaker 3: in Alpine. And I wish we had an image of that,
• 45:33
  Speaker 3: because darn it was a good looking tusk. Next time,
• 45:36
  Speaker 3: really blew it?
• 45:37
  Speaker 1: Next time, that's a real dream, real dream. Find we
• 45:40
  Speaker 1: fella like me? Do we want to jump over to listener?
• 45:49
  Speaker 1: A f You have only got a couple real quick.
• 45:51
  Speaker 1: We're running late a couple of games. What do you
• 45:53
  Speaker 1: have to get to?
• 45:54
  Speaker 3: Oh, I'm I don't know. I mean I don't have to.
• 45:57
  Speaker 1: Do Should we just go on until five o'clock?
• 46:00
  Speaker 2: Ye?
• 46:00
  Speaker 1: Like, who's stopping us? Anything else?
• 46:03
  Speaker 3: Questions here?
• 46:04
  Speaker 5: Nick Corinn. Nick needs some details about your wad ad
• 46:08
  Speaker 5: Hunt next month. Will it be filmed?
• 46:10
  Speaker 2: Oh, well, our colleague Cory uh is going to be
• 46:16
  Speaker 2: along with myself and my boyfriend and he will be filming. He'll,
• 46:21
  Speaker 2: he'll we'll probably do a go pro and a little
• 46:23
  Speaker 2: bit of social media stuff, so some of it will
• 46:26
  Speaker 2: be filmed. It will not be an entire episode. It
• 46:30
  Speaker 2: started out as a personal trip, and as these things go,
• 46:36
  Speaker 2: the line between my work life and personal life is
• 46:40
  Speaker 2: kind of super blurred.
• 46:42
  Speaker 1: So I was gonna say it doesn't sound like Cory
• 46:43
  Speaker 1: knows what he's getting into.
• 46:46
  Speaker 2: So we're going to be in in West Texas, close
• 46:49
  Speaker 2: to El Paso, on on a ranch owned by the
• 46:54
  Speaker 2: University of Texas, El Paso. It's a research facility there.
• 47:01
  Speaker 2: That's all I'll say for now. Hopefully we all the
• 47:04
  Speaker 2: three of us get one.
• 47:05
  Speaker 1: It's also where mcgruber played tight end. A lot of
• 47:09
  Speaker 1: people don't know that, Phil.
• 47:12
  Speaker 5: What you got question for doctor Randall from Michael? In
• 47:15
  Speaker 5: addition to the Long Hunter's audio book, what are some
• 47:17
  Speaker 5: other good books about Daniel Boone?
• 47:19
  Speaker 3: Well, you've covered the essential source there, nice, So I
• 47:23
  Speaker 3: will add Robert Morgan's biography Boone. And then there's a
• 47:27
  Speaker 3: book called My Father Nathan Boone. That was It's based
• 47:33
  Speaker 3: on interviews with Boone's son, taken by Lyman Draper and
• 47:41
  Speaker 3: then organized into a book and published by Ted Franklin.
• 47:44
  Speaker 3: Below that, I'll get you going. How's that? Phil?
• 47:48
  Speaker 1: That was perfect man who knows his sources? Jack?
• 47:51
  Speaker 5: Ask Cal what are some things Easterners can do to
• 47:54
  Speaker 5: help protect Western public lands other than joining conservation organizations?
• 47:59
  Speaker 1: Oh? Jack, Well, first of all, these are your public lands,
• 48:04
  Speaker 1: just like us. Westerners consider them our public lands, just
• 48:08
  Speaker 1: as Democrats, Republicans, independents, all the colors of the rainbow.
• 48:13
  Speaker 1: It's your public lands. So yes, joining conservation groups so
• 48:19
  Speaker 1: they can point to your membership as somebody that they
• 48:24
  Speaker 1: are representing is very helpful, but at the end of
• 48:27
  Speaker 1: the day, you have got to notify your elected officials
• 48:32
  Speaker 1: of your interests, needs, and wants. Right and again, like
• 48:36
  Speaker 1: we've been saying very consistency consistently over the last couple
• 48:39
  Speaker 1: of weeks, you can say, hey, love what's going on
• 48:43
  Speaker 1: over here, but this stuff over here has me super
• 48:47
  Speaker 1: freaked out. I do not like it. I love public Lands,
• 48:50
  Speaker 1: I understand the value that they bring to all of
• 48:53
  Speaker 1: us Americans, and I need them protected, not broken up.
• 49:00
  Speaker 1: Something simple like that. We're all in this together, buddy, fantastic, awesome, Phil,
• 49:06
  Speaker 1: What you got?
• 49:06
  Speaker 5: Oh, we've got a few more, but we've got a
• 49:09
  Speaker 5: good friend and colleague in the waiting room. I think
• 49:11
  Speaker 5: we'll hit some of these at the end of the show.
• 49:12
  Speaker 5: And you guys want to submit some more questions, send
• 49:16
  Speaker 5: them my way and maybe we'll answer them at the
• 49:18
  Speaker 5: end of the show.
• 49:20
  Speaker 1: Excellentt all right, Yeah, thank you for the questions. And
• 49:24
  Speaker 1: you're gonna have a lot more questions about this, which
• 49:27
  Speaker 1: I think is the point. It's gonna wake you up
• 49:29
  Speaker 1: in the middle of the night. It's a real who
• 49:31
  Speaker 1: done it? It's a murder mystery brought to you by
• 49:34
  Speaker 1: me Eater's own Jordan Sellers. Jordan, are you with us?
• 49:38
  Speaker 3: Jordan, welcome to the show.
• 49:40
  Speaker 4: Thank you, thank you.
• 49:41
  Speaker 1: Can you hear me?
• 49:42
  Speaker 5: Okay?
• 49:42
  Speaker 1: Oh yeah, sound great. What have you been working on?
• 49:47
  Speaker 4: Oh man, Well, exactly what you said. Last year, I
• 49:52
  Speaker 4: was contacted by a guy who told me about a
• 49:55
  Speaker 4: murder that took place in two thousand and three in Virginia.
• 50:00
  Speaker 4: This murder was of a Turkey hunter named David Stack.
• 50:04
  Speaker 4: He was forty four years old at the time, and
• 50:07
  Speaker 4: they never figured out who did it. And so I've
• 50:10
  Speaker 4: been looking into this for about a year now. It's
• 50:13
  Speaker 4: been pretty close and put everything together into a single
• 50:18
  Speaker 4: episode of a podcast that we're going to release next
• 50:21
  Speaker 4: week during Turkey Week. So really excited to share that
• 50:25
  Speaker 4: with everyone. Hopefully we can get I don't know, hopefully
• 50:29
  Speaker 4: we can get some new leads in this case, because
• 50:31
  Speaker 4: it's been a long time since anything's happened.
• 50:34
  Speaker 2: Can you tell us some details without giving too much away?
• 50:40
  Speaker 4: Yes. So one of the big questions about this case
• 50:46
  Speaker 4: is whether or not the person who committed the homicide
• 50:50
  Speaker 4: knew what they had done, and so there's some evidence
• 50:55
  Speaker 4: at the scene to suggest that this person actually walked
• 50:58
  Speaker 4: up to David Body and removed his face mask to
• 51:03
  Speaker 4: see who it was and then walked away and never
• 51:07
  Speaker 4: has never come forward, has never told anyone what happened.
• 51:12
  Speaker 4: There's some controversy about some other evidence at the scene,
• 51:17
  Speaker 4: a cigarette butt, for example. There is some suspicious there
• 51:23
  Speaker 4: was some suspicious interactions with neighbors that we get into
• 51:27
  Speaker 4: quite a bit. You can imagine, you know, the neighbors
• 51:30
  Speaker 4: are who you're going to look into. First. It was
• 51:32
  Speaker 4: on about one hundred and ninety acres in western central Virginia,
• 51:36
  Speaker 4: so there were some neighbors around other turkey hunters. There
• 51:40
  Speaker 4: were some pretty suspicious things that happened with the neighbors.
• 51:44
  Speaker 4: So there's a lot to dig into. It's just a
• 51:47
  Speaker 4: single episode, so you know, we're not going to do
• 51:49
  Speaker 4: a whole season on this one's story, but there is
• 51:52
  Speaker 4: a lot there to talk about for sure.
• 51:55
  Speaker 1: Heck yeah, and the title is Blood Trails, a Turkey
• 52:00
  Speaker 1: Woods Cold Case.
• 52:01
  Speaker 4: That's right. Yeah?
• 52:03
  Speaker 1: And when when does this drop? Jordan?
• 52:05
  Speaker 4: I believe next Tuesday.
• 52:07
  Speaker 2: Yep, it'll be the Tuesday of Turkey.
• 52:10
  Speaker 1: Week and we're putting it out on what feed it's.
• 52:12
  Speaker 2: Going to be on this feed the Meat Eater podcast feed,
• 52:17
  Speaker 2: So it'll come, Yeah, it'll come on Tuesday. And Jordan
• 52:21
  Speaker 2: also interviewed our colleague Brent Reeves, who is former law
• 52:26
  Speaker 2: enforcement and so I guess you guys went into a
• 52:29
  Speaker 2: little bit of kind of analysis of what we do
• 52:35
  Speaker 2: know and what we don't know.
• 52:37
  Speaker 4: Correct, Yeah, that's right for those who don't know. Brent
• 52:42
  Speaker 4: was in law enforcement for a long time, over thirty years,
• 52:45
  Speaker 4: and so his perspective was really important for this story.
• 52:50
  Speaker 4: The Virginia Department of Wildlife Resources, the wildlife agency there
• 52:55
  Speaker 4: is responsible for investigating this case, but they were pretty
• 52:59
  Speaker 4: hesitant to say anything, and we talk a bit about that.
• 53:03
  Speaker 4: But it was important, I think, to get that law
• 53:05
  Speaker 4: enforcement perspective. You know, what are the sort of standard
• 53:10
  Speaker 4: procedures for a case like this. You find someone's body
• 53:13
  Speaker 4: in the woods, what do you do over the next
• 53:15
  Speaker 4: forty eight hours, over the next week. So we covered
• 53:18
  Speaker 4: that and then just getting a little bit more information
• 53:21
  Speaker 4: about why the agency was hesitant to talk with us
• 53:25
  Speaker 4: to give us a lot of information. So Brent's perspective
• 53:28
  Speaker 4: was super helpful and he brought, you know, his usual
• 53:33
  Speaker 4: good natured humor to that discussion. So that's that's in
• 53:36
  Speaker 4: there as well.
• 53:36
  Speaker 3: And can we listen to his magnificent voice on this podcast?
• 53:41
  Speaker 3: Oh wonderful, Yes.
• 53:42
  Speaker 4: Yes we can. It's it's it's a big chunk of
• 53:45
  Speaker 4: the podcast. Actually, so very that's a that's a big plus.
• 53:50
  Speaker 1: Heck yeah, well yeah, we'll be looking forward to that
• 53:53
  Speaker 1: on Turkey Week.
• 53:55
  Speaker 2: Yeah, Tuesday, you guys should all tune in and write
• 53:59
  Speaker 2: a about what you think. It's our first venture into
• 54:04
  Speaker 2: the true crime genre thanks to Jordan's work in real
• 54:10
  Speaker 2: journalism and investigation over the past year, and.
• 54:15
  Speaker 1: Were very unusual. If you solve this, it will be
• 54:19
  Speaker 1: the only murder mystery podcast true crime genre where conservation
• 54:23
  Speaker 1: always went exactly. We'll give you five hundred dollars donated
• 54:28
  Speaker 1: to the conservation group of your choice.
• 54:31
  Speaker 3: Jordan, Are you Are you hooked now? As a as ant,
• 54:34
  Speaker 3: I assume this is your first murder investigation. Are you
• 54:37
  Speaker 3: hooked now in the I mean, what was that like
• 54:40
  Speaker 3: for you? Because obviously you're talking to people that are
• 54:43
  Speaker 3: still like involved in the I mean family and people
• 54:48
  Speaker 3: in that area. What was that like for you?
• 54:50
  Speaker 2: Question?
• 54:50
  Speaker 4: Yeah, yeah, no, I talked with so. The person who
• 54:54
  Speaker 4: initially contacted us is a guy named Kenny, and he
• 54:58
  Speaker 4: was one of David's really good friends. So I talked
• 55:00
  Speaker 4: with him. I talked with David's son, who was there
• 55:04
  Speaker 4: that morning. I talked with David's brother who was also
• 55:08
  Speaker 4: there hunting, and I talked with David's wife. So yeah,
• 55:13
  Speaker 4: it was it was a an interesting experience, a humbling
• 55:20
  Speaker 4: experience to talk with these people, who, I mean, are
• 55:24
  Speaker 4: really brave in my opinion. You know this, this happened
• 55:28
  Speaker 4: over twenty years ago, and and I'm asking them to
• 55:32
  Speaker 4: dredge these these things up, dredge up these emotions that
• 55:36
  Speaker 4: you know, I'm sure they would rather not think about
• 55:39
  Speaker 4: that much, but they care about their their dad, their friend,
• 55:43
  Speaker 4: their their husband. They want to know what happened. They
• 55:46
  Speaker 4: want to know who did this, and so they're willing
• 55:48
  Speaker 4: to go through that to to tell us a bit
• 55:51
  Speaker 4: more about what happened. So yeah, it was a really
• 55:56
  Speaker 4: interesting experience. And you know, we'll see, hopefully we can
• 56:00
  Speaker 4: we can do a few more of these if if
• 56:02
  Speaker 4: the audience likes them.
• 56:04
  Speaker 1: Hmm heck, yeah, sounds like good powerful journalism. I'm looking
• 56:09
  Speaker 1: forward to listening to it. And yeah, please write in
• 56:12
  Speaker 1: and let us know what you think.
• 56:14
  Speaker 2: Thanks so much.
• 56:14
  Speaker 1: Jordan, Thank you, Jordan.
• 56:16
  Speaker 4: Yeah, yeah, absolutely.
• 56:19
  Speaker 1: All right, tamer, are we feeling hungry? I think so?
• 56:23
  Speaker 1: Do you want to go to the meat Eater menu?
• 56:25
  Speaker 3: Yeah?
• 56:26
  Speaker 1: Okay, bacon taste good, thank you.
• 56:31
  Speaker 6: Swre rap may tastes like punkin pine, but I never
• 56:33
  Speaker 6: know because I wouldn't eat the filthy up.
• 56:40
  Speaker 1: Oh, I love it. Okay. This is the segment Meat
• 56:43
  Speaker 1: Eater Menu where we talk about things that we've cooked.
• 56:47
  Speaker 1: I believe did Karen and I share the only here?
• 56:54
  Speaker 3: Hold on, let me uh, let me send out a
• 56:58
  Speaker 3: let me send out a quick text here part of
• 57:00
  Speaker 3: my part of my presentation here. So I'm gonna get
• 57:03
  Speaker 3: into a little dish we cooked up this week by
• 57:07
  Speaker 3: way of a bison hunt that took place in January,
• 57:11
  Speaker 3: and my wife, Sidney, was fortunate enough to shoot this
• 57:14
  Speaker 3: year and a half ling cow on American Prairie part
• 57:20
  Speaker 3: of the American Prairie Harvest Program, and it was just
• 57:23
  Speaker 3: a phenomenal experience. Phil next slide. Our first dish that
• 57:28
  Speaker 3: we made out of this was a tartar the raw
• 57:32
  Speaker 3: egg out of the Danielle Pruitt cookbook. Just a delightful
• 57:37
  Speaker 3: little dish. Really enjoyed that we used a piece of
• 57:40
  Speaker 3: loin and whipped that up like the day or two
• 57:44
  Speaker 3: after the hunt.
• 57:44
  Speaker 2: It looks beautiful. It looks like a cake. It's like
• 57:47
  Speaker 2: in a mold and.
• 57:49
  Speaker 3: Yep, yep.
• 57:51
  Speaker 1: And then next slide, please, I'm sorry, craid, what are
• 57:55
  Speaker 1: you reacting to?
• 57:55
  Speaker 3: Hold on, Phil, along for the ride.
• 57:59
  Speaker 6: Something.
• 58:00
  Speaker 3: We've also just done.
• 58:00
  Speaker 1: Some pretty standard steaks.
• 58:02
  Speaker 3: I liked this steak. It I thought I cooked it well,
• 58:06
  Speaker 3: so I just shared that photo. Next slide, please, Phil,
• 58:08
  Speaker 3: That's what it looked like. Ill plate it up. That's
• 58:10
  Speaker 3: a pretty standard preparation for us at home. Next next slide,
• 58:15
  Speaker 3: we did some ribs. Col was over for this, as
• 58:19
  Speaker 3: was Cal's mom and Pat and Col's aunt and her friend,
• 58:25
  Speaker 3: and we had a little dinner party the eight of us.
• 58:29
  Speaker 3: Next slides, please film. So we we diced up those
• 58:32
  Speaker 3: ribs and made a big old tray of ribs. Now, finally,
• 58:39
  Speaker 3: this week, in honor of Saint Patrick's Day, Phil, next slide, please,
• 58:43
  Speaker 3: made a little cottage pie and some soda bread, and
• 58:49
  Speaker 3: our good friend friend of the program, Chili, brought in
• 58:53
  Speaker 3: a hot plate of cottage pie.
• 58:54
  Speaker 1: For everybody to try it.
• 58:55
  Speaker 3: Here, so little dish of awesome peas and carrot and
• 59:00
  Speaker 3: some potatoes layered on top, and the real trick here
• 59:03
  Speaker 3: the the thank you Chili. I appreciate that he's been
• 59:07
  Speaker 3: sitting by the microwave for a good fifty minutes, so
• 59:10
  Speaker 3: you're a good man.
• 59:11
  Speaker 2: Oh I love it. We all best not be sick,
• 59:13
  Speaker 2: because we're going to be sharing that fork there.
• 59:15
  Speaker 3: I've left four forks out there. Yeah, yeah, I'm counting
• 59:18
  Speaker 3: film the secret ingredient cow. Do you know what it
• 59:24
  Speaker 3: is here?
• 59:24
  Speaker 1: Oh?
• 59:25
  Speaker 2: Goodness, that looks so good here, I'm just going to
• 59:29
  Speaker 2: use his fork.
• 59:31
  Speaker 3: That is bison Chriso in there. Oh, rather than burger,
• 59:35
  Speaker 3: it's Chriso in the cottage pie.
• 59:38
  Speaker 2: Did you make that? Or did Anna.
• 59:41
  Speaker 3: Anna Borgman cast Farms made the Chriso? Oh lovely, Sydney
• 59:45
  Speaker 3: made the cottage pie and the soda bread. So really
• 59:48
  Speaker 3: I have no hand in this whatsoever.
• 59:50
  Speaker 1: That's real good. Oh is that the Spanish Teresa?
• 59:54
  Speaker 3: Yes?
• 59:54
  Speaker 1: Yeah, yes, yeah, that's really tasty.
• 59:56
  Speaker 3: Yep, thank you, thank you Chili. Art handsome and helpful.
• 1:00:02
  Speaker 3: That's so good.
• 1:00:06
  Speaker 1: I'm gonna wander over here.
• 1:00:07
  Speaker 3: Yes, that's oh and then Phil, if you hit the next.
• 1:00:09
  Speaker 1: Slide, oh sure, yeah, hold on a seing.
• 1:00:11
  Speaker 3: Sorry, sorry, we're doing this a little chaotic here, that's
• 1:00:15
  Speaker 3: what it looked like. Sydney didn't like that picture because
• 1:00:18
  Speaker 3: it has the uh, the takeout container, and she said,
• 1:00:21
  Speaker 3: it looks like we didn't make the food. But that's
• 1:00:23
  Speaker 3: actually a takeout container with some pastries in it.
• 1:00:25
  Speaker 1: I'll just let go.
• 1:00:29
  Speaker 3: Karen has taken control of the cottage.
• 1:00:31
  Speaker 5: Well here, this is actually convenient. Is one of the
• 1:00:33
  Speaker 5: questions Kyle asked, was he he wanted to know what's
• 1:00:37
  Speaker 5: for lunch? Yeah, so there we are a large piece
• 1:00:40
  Speaker 5: of Now you can watch us eat on camera.
• 1:00:42
  Speaker 1: Oh, yes, you can.
• 1:00:43
  Speaker 3: Get after that. Sish and Cal thought, I didn't prepare
• 1:00:48
  Speaker 3: anything for Meat Eater menu. That's just a whole story
• 1:00:52
  Speaker 3: leading up to a tasty little dish that you can
• 1:00:54
  Speaker 3: enjoy right here on Meat Eater Radio Live.
• 1:00:57
  Speaker 2: It's got a lot of white pepper in it, and
• 1:00:59
  Speaker 2: it's it's it's spicy. Oh my goodness, anything like that.
• 1:01:07
  Speaker 3: Yeah, No, the chresa was an accident. Sydney pulled out
• 1:01:11
  Speaker 3: the wrong package. But I think it works quite nicely.
• 1:01:15
  Speaker 1: Happy accident. And I grew up with a lot of
• 1:01:18
  Speaker 1: mashed potato ground meat combos.
• 1:01:21
  Speaker 3: So and used for frozen peas.
• 1:01:24
  Speaker 1: Oh wonderful.
• 1:01:25
  Speaker 2: I have to step up my cooking game. Nothing I've
• 1:01:27
  Speaker 2: made tastes like that.
• 1:01:28
  Speaker 1: All right, all right, guys, sorry we're now what you got?
• 1:01:33
  Speaker 2: Uh it's it's a shame coming after that. I think
• 1:01:40
  Speaker 2: the picture that I sent of the dish was after
• 1:01:42
  Speaker 2: I had eaten most of it and then it was
• 1:01:44
  Speaker 2: like in a little plastic tupperware container. So I think
• 1:01:50
  Speaker 2: that was what last year about a year agoes hog
• 1:01:54
  Speaker 2: and Texas. I don't know if that was my first
• 1:01:58
  Speaker 2: or second Texas Hog down South in uh way down
• 1:02:06
  Speaker 2: south in Texas, or if that was the one that
• 1:02:10
  Speaker 2: we shot while podcasting. I can't remember. In any case,
• 1:02:14
  Speaker 2: I cooked up There was a pack of it in
• 1:02:19
  Speaker 2: the freezer for for a while and it just said
• 1:02:21
  Speaker 2: trim trim for grind, but I really I didn't have
• 1:02:26
  Speaker 2: a grinder. I didn't really want to do that with it.
• 1:02:29
  Speaker 2: So when I defrosted, I noticed that it was like
• 1:02:33
  Speaker 2: part of uh, part of part of the leg like
• 1:02:36
  Speaker 2: what you do like uh aso buco with and so
• 1:02:39
  Speaker 2: a lot of uh gelatine and tendon, and I just
• 1:02:44
  Speaker 2: decided to kind of Asian poissen sauce soy sauce. Put
• 1:02:52
  Speaker 2: a little bit of barbecue sauce in there. I thought,
• 1:02:54
  Speaker 2: I just kind of do uh do like a stew
• 1:02:58
  Speaker 2: saucy type dish and throw it over rice and just
• 1:03:05
  Speaker 2: lots of onions. Threw it in the pressure cooker. And
• 1:03:10
  Speaker 2: maybe there is a photo up there, but it looks
• 1:03:12
  Speaker 2: honestly like that. That's what was left out of from
• 1:03:18
  Speaker 2: it after I realized that I should have taken a photo.
• 1:03:20
  Speaker 2: But it doesn't look fancy. It, you know, looked like
• 1:03:23
  Speaker 2: a pile of uh meat. Yeah yeahatop in a little containers.
• 1:03:33
  Speaker 2: Doesn't look so appetizing, but but it tasted.
• 1:03:35
  Speaker 3: I feel like a lot of my improv wild game
• 1:03:38
  Speaker 3: dishes end up looking like that.
• 1:03:40
  Speaker 1: Pressure cookers a ground tool utilized on a plate. Yeah,
• 1:03:45
  Speaker 1: great tool to utilize. Oh yeah, and then cal I
• 1:03:49
  Speaker 1: can bring up I can bring up yours. Just give
• 1:03:51
  Speaker 1: me give me one sec here. So I was explaining
• 1:03:54
  Speaker 1: to Phil earlier that I don't know how many of
• 1:03:59
  Speaker 1: you folks use Instagram reels ig, but I always have
• 1:04:05
  Speaker 1: this like, oh, I'm gonna actually put something together here,
• 1:04:08
  Speaker 1: and I have this epiphany of how with a little
• 1:04:12
  Speaker 1: extra work I could make it really good. And that's
• 1:04:15
  Speaker 1: the point at which I'm like, eh, I'm not going
• 1:04:18
  Speaker 1: to do that. So, yeah, this is just your your
• 1:04:24
  Speaker 1: you know, French dip, which it was a real staple
• 1:04:28
  Speaker 1: growing up. You'd have like your pot roast one night,
• 1:04:31
  Speaker 1: French dip the next night. Where Christmas time be like
• 1:04:35
  Speaker 1: a prime rib type of deal. Your wild game meats
• 1:04:41
  Speaker 1: can be very fantastic Deli meats. There's no reason to
• 1:04:48
  Speaker 1: not just take a big roast and put it on
• 1:04:53
  Speaker 1: the smoker or you know, even in the oven, and
• 1:04:57
  Speaker 1: then just slice that whole thing really thin. That's all
• 1:05:00
  Speaker 1: I did here. And then yeah.
• 1:05:05
  Speaker 3: Just eat it right over the stove.
• 1:05:07
  Speaker 2: What do you do to make that?
• 1:05:09
  Speaker 1: Well? So the the auju that that it's just bone bro.
• 1:05:14
  Speaker 3: We got to talk over the music so we don't
• 1:05:16
  Speaker 3: get dinged. Yeah, this is great.
• 1:05:18
  Speaker 5: I don't think I can adjust the volume on Instagram.
• 1:05:20
  Speaker 5: This might be a problem highlight, but.
• 1:05:24
  Speaker 1: Talk over so we don't get ding Yeah, just keep talking,
• 1:05:26
  Speaker 1: that's exactly the mode. Yeah, good smash a sando like that. Kids,
• 1:05:35
  Speaker 1: looks great the audio now, but I wanted to give
• 1:05:38
  Speaker 1: a taste.
• 1:05:38
  Speaker 3: Yeah that's good, that's good.
• 1:05:40
  Speaker 1: And then the yeah, the AJ that's that's bone bra
• 1:05:43
  Speaker 1: so I'll I'll pack out as many bones as I
• 1:05:45
  Speaker 1: can and then put those in a big pressure cooker
• 1:05:49
  Speaker 1: and new come for thirty minutes and then strain it
• 1:05:53
  Speaker 1: out and can it. So a lot of a lot
• 1:05:56
  Speaker 1: of time with the pressure cooker. Oh and yeah, it's
• 1:06:00
  Speaker 1: I have not I.
• 1:06:01
  Speaker 2: Have like a couple of huge elk bones that I
• 1:06:05
  Speaker 2: haven't cut.
• 1:06:06
  Speaker 1: Oh yeah, and that stuff is like so reduced that
• 1:06:11
  Speaker 1: the liquids like tacky like candy and it just makes Yeah,
• 1:06:17
  Speaker 1: it's so good, so good. Get it blustery cold day
• 1:06:20
  Speaker 1: and get some bone stock out, or like when we
• 1:06:23
  Speaker 1: make wantons, We'll make a ton of wantons and then
• 1:06:27
  Speaker 1: just freeze them and then you crack open a jar
• 1:06:31
  Speaker 1: your bone broth and dump wantons in there, and it's
• 1:06:33
  Speaker 1: like instant wanton soup. It's killer, really good, really good.
• 1:06:37
  Speaker 1: But hey, use your if you get if you're like
• 1:06:40
  Speaker 1: I'm so sick of having big roasts and things, just
• 1:06:44
  Speaker 1: slice those things into deli meat and it actually freezes
• 1:06:47
  Speaker 1: just fine if you vaccial deli meat together, which I've
• 1:06:50
  Speaker 1: done for like a bunch of our shoots and and things,
• 1:06:53
  Speaker 1: because like always really depresses me to leave this freezer
• 1:06:56
  Speaker 1: of awesome meat, go on a shoot, and the first
• 1:07:00
  Speaker 1: place he goes Walmart to go buy a bunch of
• 1:07:02
  Speaker 1: crappy deli meat instead just making it at home. Yeah,
• 1:07:07
  Speaker 1: that's the point it Yeah, yeah, all right, those are
• 1:07:13
  Speaker 1: our recipes. Ish, let us know how inspired you are
• 1:07:19
  Speaker 1: by writing Anne, because we love our instant gratification.
• 1:07:23
  Speaker 3: Phil, speaking of that instant gratification, what's going on in
• 1:07:25
  Speaker 3: the chat?
• 1:07:27
  Speaker 5: Well, Colton asked doctor Randall. The movie reviews are a
• 1:07:30
  Speaker 5: great idea. Any interest in a monthly book club? I
• 1:07:33
  Speaker 5: think we've talked about this briefly, but there's a reason
• 1:07:35
  Speaker 5: that we went with movies instead of books.
• 1:07:37
  Speaker 3: Yeah, there there, I mean, there's always interest in a
• 1:07:40
  Speaker 3: monthly book club. I've gotten a number of requests for
• 1:07:46
  Speaker 3: reading lists related to mountain men and long hunter things.
• 1:07:52
  Speaker 3: So I'm going to work on maybe a reading list
• 1:07:56
  Speaker 3: for the website on those topics, and then maybe you'll
• 1:07:59
  Speaker 3: just get a wacky reading list too, books about dinosaurs
• 1:08:04
  Speaker 3: and World War two and serial killers.
• 1:08:09
  Speaker 5: What's next, Phil Mogor, Our good friend Mogor, says Carinn Prin.
• 1:08:14
  Speaker 1: He's for your feet picture.
• 1:08:15
  Speaker 5: It's ugly but tasty in my language. Randa Dphenom I
• 1:08:20
  Speaker 5: do not know how to. I can't do a Hungarian
• 1:08:22
  Speaker 5: accents and I will not try. But he says, believe me,
• 1:08:25
  Speaker 5: it sounds really good and Hungarian. So he's offering some
• 1:08:28
  Speaker 5: words of support.
• 1:08:29
  Speaker 1: Thanks for that.
• 1:08:30
  Speaker 2: I appreciate it. Quite ugly but tasty. Thank you.
• 1:08:35
  Speaker 1: Yeah, let's see.
• 1:08:39
  Speaker 5: Ron asks Randall, have you ever had a Salan's hot
• 1:08:41
  Speaker 5: dog from Buffalo, New York.
• 1:08:43
  Speaker 3: I have not. I have not, but I'm intrigued. I
• 1:08:47
  Speaker 3: will take this moment to shout out my friend Eric
• 1:08:51
  Speaker 3: in Nebraska, who just sent me a whole bunch of
• 1:08:55
  Speaker 3: Wimmers hot dogs, which are a regional staple there. He
• 1:08:59
  Speaker 3: said me a few varieties, along with some famous Nebraska
• 1:09:03
  Speaker 3: sauces and cal and I have been plotting up a
• 1:09:07
  Speaker 3: taste test at some point. So yeah, I'd be interested
• 1:09:10
  Speaker 3: to learn more about Salein's dogs. But I haven't been
• 1:09:14
  Speaker 3: to Buffalo in a good long while.
• 1:09:16
  Speaker 2: Ron, if you feel like mailing doctor Randall a package
• 1:09:20
  Speaker 2: of those.
• 1:09:21
  Speaker 3: I'm gonna. I'm gonna. I mean, I love it, but
• 1:09:23
  Speaker 3: i'd encourage you not to. After seeing how much money
• 1:09:26
  Speaker 3: Eric spent on postage to send hot dogs across the country.
• 1:09:30
  Speaker 1: A lot of hot dog content a beautiful gesture. A
• 1:09:33
  Speaker 1: lot of a lot of people don't know. In fact,
• 1:09:35
  Speaker 1: my significant other was just shocked to find out that
• 1:09:39
  Speaker 1: Randal and I met at a hot dog stands and
• 1:09:44
  Speaker 1: you'll die in front of the hot.
• 1:09:47
  Speaker 3: Red hots and catch them. Uh.
• 1:09:51
  Speaker 5: Dermond Donnelly asked your face, Dermid, Oh, I've never seen
• 1:09:56
  Speaker 5: this Welsh Dermid spelled that way. Well, I learned Scottish
• 1:10:00
  Speaker 5: favorite store bought fish coating like like I'm guessing, like
• 1:10:04
  Speaker 5: a fry like a like a fry coating if you
• 1:10:06
  Speaker 5: have one, because they're not too hard to make it home,
• 1:10:09
  Speaker 5: I would guess.
• 1:10:10
  Speaker 1: Yeah, yeah, I'm not too picky. Try to find something
• 1:10:15
  Speaker 1: that seems simple. So yeah, you're just like your old
• 1:10:20
  Speaker 1: fish fry stuff. Yeah, not real helpful here.
• 1:10:23
  Speaker 3: I don't know if this counts as a coating, but
• 1:10:25
  Speaker 3: the I like the Tony shasheris spice blend.
• 1:10:28
  Speaker 2: Yeah, yeah, Tony's is good. I don't think I've ever
• 1:10:33
  Speaker 2: bought I think I just flour or corn meal and
• 1:10:38
  Speaker 2: a spice mix.
• 1:10:40
  Speaker 1: Yeah I do. I mean panco with a little bit
• 1:10:43
  Speaker 1: of corn starch and white pepper is a good good
• 1:10:45
  Speaker 1: way to go on a little garlic powder.
• 1:10:48
  Speaker 5: Well, Rashad you asked a great trapping question, but I
• 1:10:51
  Speaker 5: will hold off on that until Seth or Steve are here,
• 1:10:54
  Speaker 5: unless Cal and Randall think they want to.
• 1:10:57
  Speaker 1: My best I can do is quote Wayne's World on that.
• 1:10:59
  Speaker 3: I'd take a swing, but it wouldn't be helpful to you, Rashad,
• 1:11:02
  Speaker 3: my friend, let's.
• 1:11:03
  Speaker 5: Pass over Taylor made outdoors. Hey, new meat eater fam
• 1:11:06
  Speaker 5: is brought into the world this morning at five am,
• 1:11:09
  Speaker 5: a month early, so she's in the nick you, but
• 1:11:11
  Speaker 5: she's beautiful and we'll be raised with meat eater parenting
• 1:11:13
  Speaker 5: slash Children's thanks for watching the show next to your
• 1:11:20
  Speaker 5: newborn and your wife who was in the hospital.
• 1:11:24
  Speaker 3: I know that from one of my many stays.
• 1:11:26
  Speaker 5: Yes, I like this question. I don't know how you
• 1:11:29
  Speaker 5: guys are going to answer it. Brad asks what animal
• 1:11:31
  Speaker 5: do you shamelessly wish was a game animal that is
• 1:11:34
  Speaker 5: not and never will be?
• 1:11:36
  Speaker 3: Real weird and interesting question, Brad, thank you.
• 1:11:40
  Speaker 1: Uh.
• 1:11:41
  Speaker 3: I mean the obvious one for me is wild horses.
• 1:11:45
  Speaker 3: They are there, they have a tremendous ecological cost.
• 1:11:52
  Speaker 4: Uh.
• 1:11:52
  Speaker 3: They're they're terrible for the health of our landscape, and
• 1:11:57
  Speaker 3: they're large animals that evolved on this continent. So there's
• 1:12:04
  Speaker 3: people have been hunting horses for a real long time,
• 1:12:06
  Speaker 3: but now we don't thanks to the Wild Horse and
• 1:12:08
  Speaker 3: bro Protection Act. I'm to think of another one that's weirder,
• 1:12:12
  Speaker 3: but I'll turn it over to my colleagues while I
• 1:12:14
  Speaker 3: chew on that.
• 1:12:16
  Speaker 1: Oh I love that one.
• 1:12:17
  Speaker 2: Yeah, that's a great one. Yeah.
• 1:12:18
  Speaker 1: I mean it's like you had this amazing vehicle that
• 1:12:22
  Speaker 1: you could also eat, and then emotions just ran rampant
• 1:12:27
  Speaker 1: and it's like, oh no, that's not for eating.
• 1:12:30
  Speaker 2: Have you guys eaten horse?
• 1:12:32
  Speaker 6: Yeah?
• 1:12:33
  Speaker 2: I have to.
• 1:12:33
  Speaker 1: Yeah, both like little like sashimi type horse and then
• 1:12:38
  Speaker 1: sausage too.
• 1:12:39
  Speaker 2: Done like a precuto type cured meat, cured but never
• 1:12:45
  Speaker 2: a sashimi, yeah type.
• 1:12:48
  Speaker 3: What about you manates, panda bears?
• 1:12:53
  Speaker 1: I think sea lions for us non.
• 1:13:00
  Speaker 3: Predators.
• 1:13:01
  Speaker 1: Yeah, sea lions would be yeah, because those sons of guns.
• 1:13:04
  Speaker 1: Like you're swimming, Imagine you're with a bunch of folks
• 1:13:09
  Speaker 1: that you don't know all that well but you trust,
• 1:13:12
  Speaker 1: and you're way off the coast of California and you're
• 1:13:18
  Speaker 1: diving into the not great visibility Pacific Ocean out there,
• 1:13:24
  Speaker 1: and you go through the dark and the murk in
• 1:13:26
  Speaker 1: the top like twenty feet of the water column, and
• 1:13:31
  Speaker 1: then right about the time you can start seeing some
• 1:13:33
  Speaker 1: sort of structure on the bottom, this big, huge fang
• 1:13:41
  Speaker 1: tooth monster pops up right in your face and blows
• 1:13:45
  Speaker 1: bubbles at you. And you're trying to control your breathing
• 1:13:50
  Speaker 1: so as you don't die. I'd like to just I'd
• 1:13:55
  Speaker 1: like to eat one, kill one, eat one. And our
• 1:13:58
  Speaker 1: friend Heather de Ville is just telling me that the
• 1:14:01
  Speaker 1: sea lions they have a way more mild, more palatable
• 1:14:06
  Speaker 1: taste than than like seals do. Interesting. Yeah, yep, marine creatures.
• 1:14:13
  Speaker 1: That's wild bill Bill is asking. I'm sure directed at
• 1:14:16
  Speaker 1: cal do feral cats count? Oh, feral cats count for sure?
• 1:14:21
  Speaker 1: For sure. That's another stigma we got to get rid
• 1:14:23
  Speaker 1: of in this in this country, feral cats should be
• 1:14:28
  Speaker 1: shot on site. Period. Oh yeah, you can definitely eat
• 1:14:33
  Speaker 1: those little disease written creatures for sure, for sure.
• 1:14:37
  Speaker 3: Yeah, they are vectors for some weird pathogens.
• 1:14:41
  Speaker 2: I feel, yes, but probably shouldn't eat them because.
• 1:14:43
  Speaker 1: Ye are pregnant lady, or used to be pregnant lady.
• 1:14:47
  Speaker 1: She couldn't be around cats. So yeah, yeah, but birds
• 1:14:56
  Speaker 1: because they're a little disease carrying but they.
• 1:14:58
  Speaker 3: Kill a lot of birds, and there are reports coming
• 1:15:01
  Speaker 3: out all the time about birds being in trouble.
• 1:15:04
  Speaker 1: Bird populations, oh, directly linked to the extinction of several species.
• 1:15:10
  Speaker 1: And yeah, like we need yeah they Yeah, we're prioritizing
• 1:15:17
  Speaker 1: some little killing machine that shouldn't be there over native
• 1:15:20
  Speaker 1: species and it's it's insane. Billions of birds and mammals,
• 1:15:25
  Speaker 1: small mammals. Yeah, good, thank you for bringing up the cats.
• 1:15:31
  Speaker 3: Shout out bill.
• 1:15:32
  Speaker 5: He means that to hut out in the bottom of
• 1:15:33
  Speaker 5: his heart. I'm gonna be selfish and steal the last question. Yeah,
• 1:15:37
  Speaker 5: Leland asked what's the status of the Meat Eater Crew
• 1:15:39
  Speaker 5: D and D campaign. So I've actually been thinking about
• 1:15:42
  Speaker 5: this a lot over a year ago. At the company
• 1:15:46
  Speaker 5: Christmas party, not this last Christmas, but the Christmas before,
• 1:15:49
  Speaker 5: Spencer came up to me after a couple of beers
• 1:15:52
  Speaker 5: and say, a Phil, I was thinking, like, can we
• 1:15:55
  Speaker 5: switch up trivia a little bit. I'm thinking like a
• 1:15:57
  Speaker 5: like a murder mystery party based on the fish heist, which,
• 1:16:01
  Speaker 5: if you don't know, some fish was stolen quote unquote
• 1:16:05
  Speaker 5: out of the freezer in the office that Steve brought
• 1:16:08
  Speaker 5: back from Alaska or something.
• 1:16:09
  Speaker 1: No one caught to it. No one admitted to taking
• 1:16:11
  Speaker 1: the fish.
• 1:16:12
  Speaker 5: It's still it's still out there somewhere or has been
• 1:16:15
  Speaker 5: passed and is you know, has been left to the
• 1:16:19
  Speaker 5: great cycle. But but we it was never solved. And
• 1:16:23
  Speaker 5: then I laughed and thought that'd be a lot of work,
• 1:16:25
  Speaker 5: if that'd be a lot of fun. And then about
• 1:16:26
  Speaker 5: a year past, and then just a couple months ago,
• 1:16:29
  Speaker 5: I had like a shower thought of like, man, that'd
• 1:16:31
  Speaker 5: be a really good like D and D one shot. Yea,
• 1:16:33
  Speaker 5: So I have been I have been writing this D
• 1:16:36
  Speaker 5: and D one shot based on the fish heist. I'm
• 1:16:40
  Speaker 5: like seventy percent done. I've got it like all mapped
• 1:16:43
  Speaker 5: out in my head. I just got to find players.
• 1:16:47
  Speaker 5: Cal you're currently on NPC in the game, but if
• 1:16:49
  Speaker 5: you want to be a player, I.
• 1:16:51
  Speaker 1: Would love to have you at the table. Oh dude,
• 1:16:53
  Speaker 1: I'm totally yeah, totally same with same with you, Karin.
• 1:16:56
  Speaker 1: And long as you have the patience for a first timer, yeah, of.
• 1:17:00
  Speaker 3: Course, tuned up and watch YouTube videos and how to
• 1:17:02
  Speaker 3: play D and D and then I'll be set.
• 1:17:05
  Speaker 5: Yeah, I I So anyway, I'm really excited about it.
• 1:17:07
  Speaker 5: I don't know when it's gonna happen because I want
• 1:17:09
  Speaker 5: to have a SaaS session where we play like a
• 1:17:10
  Speaker 5: different game than teach people how to play and then
• 1:17:13
  Speaker 5: jump into this thing. But if if I get the
• 1:17:15
  Speaker 5: green light, because I would like to record it, and
• 1:17:18
  Speaker 5: if we if it's good and fun and I get
• 1:17:20
  Speaker 5: the green light to like drop it on the YouTube channel,
• 1:17:22
  Speaker 5: I would love to do that. So that's that is
• 1:17:24
  Speaker 5: what's happening right now. Anyway, I hope it happens.
• 1:17:28
  Speaker 3: Thanks for your trivia questions.
• 1:17:30
  Speaker 1: Yeah, so big heads up to everybody. Next week is
• 1:17:34
  Speaker 1: Turkey Week. What that means is we in the meu
• 1:17:42
  Speaker 1: me Eater universe.
• 1:17:45
  Speaker 3: I like it.
• 1:17:48
  Speaker 1: We'll be talking turkey all across the board, Turkey calling,
• 1:17:53
  Speaker 1: Turkey photos, turkey stuff, So pay attention to the We
• 1:18:00
  Speaker 1: are going to be doing some giveaways. There's a Turkey
• 1:18:03
  Speaker 1: photo contest. We are going to give away a free
• 1:18:10
  Speaker 1: to you first light tree Line Turkey Vest, which is
• 1:18:13
  Speaker 1: a brand new vest, new phelps Turkey calls. I played
• 1:18:16
  Speaker 1: around with some diaphrams the other day that were really
• 1:18:19
  Speaker 1: good and the mule Tree mule Tree Edge two cellcam.
• 1:18:25
  Speaker 1: Send your best turkey photos to radio at the meat
• 1:18:28
  Speaker 1: eater dot com and If you think a normal grippin
• 1:18:31
  Speaker 1: grant is going to win this contest, you're dead wrong.
• 1:18:35
  Speaker 1: We want to see something different. A photo of your
• 1:18:38
  Speaker 1: unique ornamental turkey trophy hanging in your man cave or lady,
• 1:18:43
  Speaker 1: a fun pit, you know whatever cave, a fun pick
• 1:18:45
  Speaker 1: of your kids getting in on the action, or a
• 1:18:48
  Speaker 1: breath taking landscape shot of your turkey honey hole through
• 1:18:51
  Speaker 1: the mist and under day breaks sunrays. Interesting way write that.
• 1:18:57
  Speaker 1: We will showcase the top three photos during next week's episode.
• 1:19:02
  Speaker 1: Hosts will then pick a winner to receive a prize
• 1:19:05
  Speaker 1: turkey package, which means you get a tune in, be involved,
• 1:19:10
  Speaker 1: and you're gonna know live Meat Eater Radio live whether
• 1:19:15
  Speaker 1: you want or not, which is always fun.
• 1:19:18
  Speaker 3: I'll be I'll be one of the judges. So if
• 1:19:21
  Speaker 3: you have a photo that you think speaks to me
• 1:19:23
  Speaker 3: and my sensibilities, my aesthetic tastes, please give yourself, do
• 1:19:27
  Speaker 3: yourself a favor and enter that bad boy radio at
• 1:19:29
  Speaker 3: the meeteater dot com. That's radio at the meeteater dot com.
• 1:19:35
  Speaker 1: All right, gang, that's all we have for today's show.
• 1:19:37
  Speaker 1: As always, thank you for tuning in. We'll see you
• 1:19:41
  Speaker 1: again next week.
• 1:19:42
  Speaker 2: See you next week Rock on