Latest / The MeatEater Podcast / Ep. 320: Rut, The Dating App

Transcript

Ep. 320: Rut, The Dating App · The MeatEater Podcast

• 0:08
  Speaker 1: This is me eat your podcast coming at you shirtless, severely,
• 0:13
  Speaker 1: bug bitten, and in my case, underwear listening podcast. You
• 0:18
  Speaker 1: can't predict anything presented by first like creating proven versatile
• 0:24
  Speaker 1: hunting apparel from Marino bass layers to technical outerwear for
• 0:28
  Speaker 1: every hunt. First like go farther, stay longer. Oh this
• 0:35
  Speaker 1: is you got the machine on film? It's always on Steve. Okay,
• 0:40
  Speaker 1: Well you need to go on and delete everything, ye Like,
• 0:42
  Speaker 1: ok can you imagine the black tape? Can you imagine
• 0:45
  Speaker 1: the black mail tape that Phil could produce? Dude us
• 0:49
  Speaker 1: on geo like like us on geo politics. Now this
• 0:53
  Speaker 1: is more in line with what we're supposed to talk about,
• 0:55
  Speaker 1: is uh? Man? This is a genius idea. I don't like,
• 0:58
  Speaker 1: I feel like, um, I hope that me saying this
• 1:03
  Speaker 1: like that we're going to do this makes it that
• 1:05
  Speaker 1: we have like uh, like it's copyrighted now you know
• 1:07
  Speaker 1: what I'm saying, Time stamp this Phil. Okay, At this
• 1:18
  Speaker 1: date we have claimed this came from a listener, but
• 1:23
  Speaker 1: he's that we're cutting him out of the loop. Dan,
• 1:27
  Speaker 1: we got to Dan up. He gets a free membership.
• 1:30
  Speaker 1: You go try to find forgetting the idea at least
• 1:34
  Speaker 1: five off the first month. This is what Dan gets
• 1:37
  Speaker 1: for having the idea a dating app called RUT. You
• 1:45
  Speaker 1: don't like it, Megan, what would you call Yanny said,
• 1:48
  Speaker 1: you know, Dan's a dude. Based on the fact that
• 1:50
  Speaker 1: he wants to call the dating app it's correct, what
• 1:55
  Speaker 1: would you call it? I just don't have a whole
• 1:57
  Speaker 1: lot of faith in dating apps period, So it's not
• 2:01
  Speaker 1: like you want to call it like breeding seasons. Jesus Christ. No,
• 2:05
  Speaker 1: that's a far superior breeding season. Probably go with RUT
• 2:11
  Speaker 1: and it's like a dating app. He said. Okay, this
• 2:14
  Speaker 1: is a guy that's burned out on dating apps. And
• 2:17
  Speaker 1: he says that he sees that we have an interest
• 2:18
  Speaker 1: in fixing people up um, and he says that he's
• 2:23
  Speaker 1: really burned out on dating maps. He said, farmers dot com. Mr.
• 2:26
  Speaker 1: Have you guys ever farmers only? Farmers only farm have
• 2:31
  Speaker 1: you like? How much dating app action have you had
• 2:33
  Speaker 1: in your life? It's been limited because I uh, I
• 2:39
  Speaker 1: guess I haven't tried farmers only, or you know, I haven't.
• 2:45
  Speaker 1: I haven't reached out. I've tried to Hinge and tender,
• 2:48
  Speaker 1: and you know, I pretty much I download him. I
• 2:52
  Speaker 1: meet a couple of folks and I delete them because
• 2:56
  Speaker 1: it's it's just I don't think it's a great way
• 3:00
  Speaker 1: of meeting people. This is a very I was gonna say.
• 3:04
  Speaker 1: I've got a ton of friends that go through that
• 3:05
  Speaker 1: whole like download, delete, download, delete, cycle like in a
• 3:08
  Speaker 1: couple of times a year. Let me ask you more.
• 3:09
  Speaker 1: I want to ask you series of yes or no
• 3:11
  Speaker 1: questions because it'll be easier on you on the podcast.
• 3:17
  Speaker 1: Well have you done these? Okay, I'm gonna ask you
• 3:20
  Speaker 1: both the serious yes no questions. I know you haven't.
• 3:22
  Speaker 1: I haven't. I missed. I tell my wife all time.
• 3:27
  Speaker 1: If I could go back in time, like normally i'd
• 3:29
  Speaker 1: want to go to the place to scene, but if
• 3:31
  Speaker 1: there was like a limit, I would go back in time.
• 3:34
  Speaker 1: I would go back in time to like a little
• 3:36
  Speaker 1: teeny while ago and do dating apps for one day.
• 3:39
  Speaker 1: M hm, Like what I think you'd be disappointed? At
• 3:43
  Speaker 1: what phase of your life would you have been using
• 3:45
  Speaker 1: the dating apps? Like would this have been Steve everything? Would?
• 3:48
  Speaker 1: It would be a weird time machine because it would
• 3:51
  Speaker 1: be twenty two. I got married before these became a thing, right,
• 3:55
  Speaker 1: so I'd have to like it would be like a
• 3:56
  Speaker 1: weird time machine did made my life go back a
• 4:00
  Speaker 1: certain number of years, so when I wasn't married, but
• 4:02
  Speaker 1: then make time when they go forward to when there
• 4:08
  Speaker 1: is dating apps that Michael J. Fox it's better, dolorans
• 4:14
  Speaker 1: that Michael J. Foxes Doloran. I don't think I had
• 4:16
  Speaker 1: settings like this, and I would online date for one day.
• 4:20
  Speaker 1: I would love to know what Katie's reaction to this is.
• 4:23
  Speaker 1: She knows that, but I think she missed Yeah, of
• 4:26
  Speaker 1: course because we haven't married the same day. I mean, yeah,
• 4:32
  Speaker 1: so she never did it either. Yeah, he's never done it. Phil,
• 4:35
  Speaker 1: you probably missed out, I think with my wife since
• 4:37
  Speaker 1: so I was gonna right before all that kind of exploded.
• 4:41
  Speaker 1: Cen hit some dating apps, Kevin, you've been married too long? Yeah,
• 4:45
  Speaker 1: I didn't do it. I'd ask a series of you
• 4:49
  Speaker 1: guys dating app questions, all three of you, yes or no,
• 4:53
  Speaker 1: like just gonna want to get down? Have you gone
• 4:56
  Speaker 1: on dates from dating apps? Yes? Yes? Yes? Hey? Have
• 5:00
  Speaker 1: you developed a boyfriend slash girlfriend through a dating app?
• 5:04
  Speaker 1: Meet up? Yes? Yes? Okay, um short series. Yes, this
• 5:14
  Speaker 1: guy's like he thinks farmers only as full of posers.
• 5:18
  Speaker 1: But rut won't be because you've got to answer. To
• 5:21
  Speaker 1: get your profile up, you have to do a flash
• 5:24
  Speaker 1: app based session of meat eat or trivia and score
• 5:28
  Speaker 1: a certain threshold to be on RUT. Then when you
• 5:33
  Speaker 1: hook up on RUTT, you'll know that you're hooking up
• 5:35
  Speaker 1: with someone who like has some idea what they're talking about. Well,
• 5:38
  Speaker 1: there's one in that's kind of phill would not be
• 5:40
  Speaker 1: able to eat, would not. I was gonna say, there's
• 5:43
  Speaker 1: one in kind of the celebrity sphere called Ryan or
• 5:46
  Speaker 1: they have administrators that have to like approve you, like
• 5:49
  Speaker 1: are you famous enough? Are you looking out? So you
• 5:52
  Speaker 1: could be the administrator for Rutt, you know you I
• 6:00
  Speaker 1: would get too jealous, man, because I'd be like I'd
• 6:04
  Speaker 1: be like, oh my god, this app is so good,
• 6:06
  Speaker 1: I can't use it. Everyone in Bozeman pretty much claims
• 6:10
  Speaker 1: to be an avid outdoorsman. Yeah, because that means anything nowadays.
• 6:14
  Speaker 1: That means you go skiing down. It's like you go
• 6:17
  Speaker 1: up to Disneyland. You go up to Disneyland up the
• 6:19
  Speaker 1: road there and act like that's the outdoors. Uh, there's
• 6:23
  Speaker 1: another knock on that was so far out there, I
• 6:28
  Speaker 1: didn't even catch him, Like, I wonder what he's talking
• 6:30
  Speaker 1: about Steve and I are in the same boat. I
• 6:33
  Speaker 1: actually posted something like that on social media the other
• 6:35
  Speaker 1: day and it got taken down. Instagram told me that
• 6:38
  Speaker 1: it was hate speech, and I was like, I can't
• 6:39
  Speaker 1: make fun of my fellow white people and their obsession
• 6:42
  Speaker 1: with skiing. You got, yeah, good, Yeah, what did you say?
• 6:49
  Speaker 1: It was like, I just landed in Bozeman. I was like,
• 6:51
  Speaker 1: let me tell you about white people. White people fucking
• 6:53
  Speaker 1: love sliding down snowy hills. They can't get enough of
• 6:56
  Speaker 1: that ship. And they were like hate speech, Like that's
• 6:58
  Speaker 1: great that their police in that. Man. Yeah. I was like,
• 7:01
  Speaker 1: by the way, that was just like just so we're clear,
• 7:05
  Speaker 1: I didn't make like that is true what I said,
• 7:07
  Speaker 1: because when people bring up that, like if you're like
• 7:09
  Speaker 1: a white male, you're supposed to like just take it now,
• 7:12
  Speaker 1: you know. But I point out, but like, but I'm
• 7:14
  Speaker 1: hearing from people that we always oppressed that it's that
• 7:17
  Speaker 1: it sucked. So why like, if it sucks so bad
• 7:20
  Speaker 1: and you agree that it sucks, why should I want
• 7:22
  Speaker 1: to go Like you just told me it sucks. Yeah,
• 7:25
  Speaker 1: So I feel like you're setting me up to not
• 7:27
  Speaker 1: want to do it. You know. Yeah, so you guys
• 7:31
  Speaker 1: are all real quiet. Now, I'm just saying that I'll
• 7:34
  Speaker 1: take it. Send me a white person hate speech to
• 7:39
  Speaker 1: what I've heard. I have heard that being stereotyped against
• 7:43
  Speaker 1: is not good. Yeah, so yeah, I don't I don't
• 7:46
  Speaker 1: like go out of my way to get it. Uh,
• 7:52
  Speaker 1: and you one of our favorite individuals. Not yeah, I'd
• 7:57
  Speaker 1: say one of our favorite individuals. A pilot in Alaska
• 8:00
  Speaker 1: that I've been recently in contact with that is going
• 8:03
  Speaker 1: to take Jordan Budneye caribou hunting in August. When I
• 8:07
  Speaker 1: caught up to him, he was on a family ski
• 8:09
  Speaker 1: vacation and Girdwood, Alaska, and Steve and I were text
• 8:13
  Speaker 1: and I said, yeah, we're gonna go cariboo hunting. He said,
• 8:16
  Speaker 1: love that guy, man, it's a real great guy. I said, yeah,
• 8:19
  Speaker 1: Avid skier too. He replied, bullshit. I said, no, he
• 8:24
  Speaker 1: was on a ski vacation. He's like, well, I thought
• 8:26
  Speaker 1: he was cool. Uh. You know, I don't know if
• 8:33
  Speaker 1: I want to get into this right now. You can't
• 8:35
  Speaker 1: give away the secrets are rut just yet. That's how
• 8:37
  Speaker 1: you're gonna The other thing is you got to have
• 8:39
  Speaker 1: a vailed hunting license to join nice doesn't matter what
• 8:43
  Speaker 1: state though, Yeah, could you have tears of that? Like
• 8:45
  Speaker 1: if you have five states, you really are in this group?
• 8:50
  Speaker 1: He got those superstars. Yeah, question to everyone's profiles real quick,
• 8:56
  Speaker 1: just to return. I know that people are probably real
• 8:58
  Speaker 1: sticking about. But what's the app for celebrities? Rya. That's
• 9:03
  Speaker 1: how that's how celebrities find each other is on an
• 9:05
  Speaker 1: app some of them. Yeah, I think you need to.
• 9:09
  Speaker 1: I think you just need to talk their agents hook
• 9:12
  Speaker 1: him up. Yeah, So like you'd go on there and
• 9:15
  Speaker 1: there would be like I don't know, name of celebrity.
• 9:17
  Speaker 1: I don't know, Steve Ronella. You could probably get on.
• 9:21
  Speaker 1: Ryan didn't say you had to be an A list.
• 9:26
  Speaker 1: You could be a C, maybe even a D. Who knows.
• 9:30
  Speaker 1: Do you guys ever play that bar game big Buck Hunter?
• 9:34
  Speaker 1: Oh yeah no, but you know what I'm talking about,
• 9:38
  Speaker 1: ongoing dispute with my kids. Anyways, you know, it's like
• 9:41
  Speaker 1: you get enough matches and then it's like you're a
• 9:44
  Speaker 1: Hunter hero. My buddy Jimmy Dorn used to have a
• 9:49
  Speaker 1: pizza place in Seattle and said, I feel like I've
• 9:52
  Speaker 1: told the story how meaning Jimmy Dorn Matt Anyhow, he
• 9:56
  Speaker 1: had Buck Hunter in that pizza place, and we'd go
• 9:58
  Speaker 1: in there and you'd get my kids a role Old
• 10:00
  Speaker 1: Quarters and I was like, dude, don't let him play
• 10:02
  Speaker 1: that game. Man, they just be in there playing that game.
• 10:04
  Speaker 1: He's just you just think it was funny. Upset me.
• 10:08
  Speaker 1: It kind of goes back to how you say, when
• 10:09
  Speaker 1: you're at a wedding, you always just kind of scope
• 10:11
  Speaker 1: out the guy. That's like, I'm gonna find the hunter
• 10:13
  Speaker 1: and I'm gonna talk to him for a while. I
• 10:14
  Speaker 1: think Ry is sort of that, because you know, when
• 10:16
  Speaker 1: when your celebrity, I assume you just get a lot
• 10:18
  Speaker 1: of very like inauthentic conversations and interactions of people just
• 10:22
  Speaker 1: trying to sidle up to yet or you know, kiss
• 10:25
  Speaker 1: your ass. So I think Ryan is a kind of way.
• 10:28
  Speaker 1: It's like an agreement like I'm sort of famous, you're
• 10:30
  Speaker 1: sort of famous. Let's get together and do whatever we
• 10:33
  Speaker 1: want it. Uh, moving on here, here's uh, here's an
• 10:41
  Speaker 1: interesting thing. So we're a little late on this because
• 10:45
  Speaker 1: it's already happened Colorado Parks Wildlife. This is an interesting
• 10:49
  Speaker 1: issue because this comes up in this This comes up
• 10:51
  Speaker 1: in a lot of states and will continue to come
• 10:52
  Speaker 1: up in a lot of states. So feller named Trevor
• 10:56
  Speaker 1: is with a nonprofit advocacy and restoration group called Grasslands Unlimited.
• 11:04
  Speaker 1: They they submitted a petition the Colorado Parks and wild
• 11:09
  Speaker 1: Life seeking the legal reclassification of bison that cross from
• 11:15
  Speaker 1: Utah into Colorado. Here's what that means. Well, let me
• 11:18
  Speaker 1: read the rest of his thing, and he such animals
• 11:20
  Speaker 1: right now are regarded as livestock and are not protected
• 11:24
  Speaker 1: by Colorado Parks and Wildlife regulations, mean they get shot
• 11:27
  Speaker 1: almost immediately. Reclassification would protect the animals, allow them not
• 11:31
  Speaker 1: only safety once in Colorado, but also potentially an opportunity
• 11:35
  Speaker 1: to repopulate their historic range throughout Colorado and perhaps even
• 11:39
  Speaker 1: expand fair chase, free range bison hunting opportunities. He's the
• 11:43
  Speaker 1: president of grass and Grasslands on liar, Let me unpack
• 11:47
  Speaker 1: this from it. Every animal there, every native land mammal
• 11:58
  Speaker 1: in this country, can move from state to state and
• 12:02
  Speaker 1: still be wildlife. If a wolverine cross the state lines,
• 12:05
  Speaker 1: it's wildlife. Elk, moose, wolf, grizzy bear, black bear. It
• 12:10
  Speaker 1: can move across geopolitical boundaries and still would be Like
• 12:13
  Speaker 1: everybody would agree, it's wildlife. Somehow I get into this
• 12:19
  Speaker 1: a bit in my Buffalo book. Somehow it came to
• 12:22
  Speaker 1: be that not Buffalo. I think it was because at
• 12:26
  Speaker 1: one time they were so whittled down and the only
• 12:28
  Speaker 1: ones that were left, you know, we had like a
• 12:30
  Speaker 1: hunter of them. We're in captivity or or like closely
• 12:33
  Speaker 1: guarded that people like instantly got used to them all
• 12:36
  Speaker 1: being in one place in offense and they've never been
• 12:40
  Speaker 1: welcomed back on the landscape. But there was a time
• 12:44
  Speaker 1: when New Mexico had zero elk, Like elk were extrapated
• 12:48
  Speaker 1: from New Mexico. Right right, there's elk New Mexico. Now
• 12:51
  Speaker 1: if elk crosses from Arizona to New Mexico, he doesn't
• 12:54
  Speaker 1: cease being an elk. So it's just a weird hiccup.
• 12:59
  Speaker 1: And while life law what they're so, what this would
• 13:03
  Speaker 1: mean is you could have a you could have a
• 13:04
  Speaker 1: wild herd. Um Well, you know this, this happens. It
• 13:07
  Speaker 1: has all over the in place for a long time.
• 13:10
  Speaker 1: Bison leaving Yelsa National Park, they would step into Montana
• 13:13
  Speaker 1: and immediately they would become the property of the Livestock
• 13:17
  Speaker 1: Department of Livestock. So here you have some free roaming
• 13:20
  Speaker 1: ones in Utah. But once they crawl, once they crossed
• 13:24
  Speaker 1: into Colorado, Colorado doesn't have the capacity to manage their
• 13:28
  Speaker 1: not the capacity. They're not legally able to manage them
• 13:32
  Speaker 1: as wildlife, so they fall into like arrant livestock. Um.
• 13:39
  Speaker 1: I think they should do away with all that stuff. Man,
• 13:40
  Speaker 1: it's real contentious. Do they become the property of the
• 13:44
  Speaker 1: landowner where they're occupying their land? If they would be
• 13:48
  Speaker 1: like the same way as if a donkey showed up
• 13:50
  Speaker 1: on your land. That happens all the time. Yeah, it's
• 13:56
  Speaker 1: a weird deal. Like you could have I made his
• 13:59
  Speaker 1: point for it, Like you could have elk go from
• 14:04
  Speaker 1: Yellowsto National Park into national on one day and he
• 14:08
  Speaker 1: could he could feasibly do this quite easily, go from
• 14:10
  Speaker 1: they also National Park into onto municipal property and say
• 14:15
  Speaker 1: gardener onto a dude's land, and gardner onto National Forest
• 14:22
  Speaker 1: onto a state section onto a fish wildlife from park
• 14:29
  Speaker 1: river access site and throughout the day that and then
• 14:32
  Speaker 1: and then into Wyoming. That'd be hard. Let's just say, uh,
• 14:39
  Speaker 1: that's some bitual a elk all day long. He was
• 14:42
  Speaker 1: a wild elk all day long. But we don't we
• 14:45
  Speaker 1: it's like for buffalo, we don't have it. So if
• 14:48
  Speaker 1: that so if like all the buffalo that are you know,
• 14:51
  Speaker 1: outside of like the t tons worked their way across
• 14:54
  Speaker 1: into Idaho or something like that, their livestock in Idaho.
• 14:57
  Speaker 1: I don't know how live. I don't know how Idaho
• 14:59
  Speaker 1: runs it. I'm not sure what they do. Yeah, but
• 15:03
  Speaker 1: I think it has anything at all to do it
• 15:05
  Speaker 1: that they were not that they're not like pure blooded
• 15:10
  Speaker 1: or whatever. There's a lot of like, there's a lot
• 15:14
  Speaker 1: of like argument, there's a lot of insincere arguments that
• 15:18
  Speaker 1: get thrown into it. So here, for a long time,
• 15:23
  Speaker 1: it was that bison were given a Eurasian livestock disease
• 15:28
  Speaker 1: called brucellosis. Okay, so cattle gave brucellosis to bison. Um.
• 15:37
  Speaker 1: Bison of often are often gunned down on even on
• 15:40
  Speaker 1: public land, under the auspice, under the idea that they're
• 15:44
  Speaker 1: gonna spread, they're gonna transmit brucellosis, and so the state
• 15:49
  Speaker 1: has If a state has brucellosis free status, they don't
• 15:52
  Speaker 1: have to test for brucellosis in cattle. But once there's
• 15:55
  Speaker 1: a brucellosis infection in a state, in some corner of
• 15:59
  Speaker 1: the state. The whole damn state has to go back
• 16:02
  Speaker 1: to brucellosis testing. That all sounds perfectly reasonable, except there's
• 16:07
  Speaker 1: a wrinkle in it. The alcohol have brucellosis and they
• 16:11
  Speaker 1: move wherever they want, and elk intermingle with cattle. It's
• 16:15
  Speaker 1: just like a weirdo. Brucellois causes halfers to abort the fetus,
• 16:22
  Speaker 1: so like, but elk have it, and no one ever
• 16:25
  Speaker 1: suggested that they gunned down every elk across the state
• 16:27
  Speaker 1: lines because it's carrying brucellosis. So there's that. There's like
• 16:32
  Speaker 1: the they're dangerous to you know, they'll now and then
• 16:35
  Speaker 1: kill something. They'll kill a horse or whatever. They go
• 16:38
  Speaker 1: through fences, which is legit. They just walk through fences,
• 16:41
  Speaker 1: and that pisces people off. And the eat grass and
• 16:44
  Speaker 1: that pisces people off. Like those are the legitimate ones.
• 16:47
  Speaker 1: But people are often like acting like it's something else
• 16:49
  Speaker 1: that they're mad about. Got them. Um, if I had to, like,
• 16:55
  Speaker 1: if I had to do the uh, if I had
• 16:58
  Speaker 1: to crystal ball it, I would crystal ball that. In
• 17:03
  Speaker 1: twenty years they have they have greater acceptance. Here's my prediction, Like,
• 17:12
  Speaker 1: if I got to do a time capsule. I would
• 17:14
  Speaker 1: put a note in the time capsule that said, there
• 17:17
  Speaker 1: are more bison and you're hunting them more often. I
• 17:21
  Speaker 1: would put that into a time castle. Shouldn't I mean
• 17:24
  Speaker 1: color out of his addressing this right now? But do
• 17:28
  Speaker 1: you see it being addressed on a federal level in
• 17:31
  Speaker 1: the future they became the National Mammal But no, I don't.
• 17:36
  Speaker 1: I think it's gonna be state by state, And there's
• 17:39
  Speaker 1: a lot of like it's all really you know, the
• 17:42
  Speaker 1: here in this state, there's a lot of conversation about
• 17:45
  Speaker 1: trying to restore a free roaming herd in the Charles M.
• 17:49
  Speaker 1: Russell in the CMR right and the refuge uh a
• 17:53
  Speaker 1: lot of people that really pisces off a lot of
• 17:55
  Speaker 1: people for the reason of the fencing and grass competition,
• 17:59
  Speaker 1: and people are looking, well, I lease some of that
• 18:01
  Speaker 1: and I run my cattle on it. And now you
• 18:02
  Speaker 1: want to put like, now you're hoping to have like
• 18:04
  Speaker 1: eight nine thousand bison running around on what's that kind
• 18:07
  Speaker 1: of mean for my long term the long term viability
• 18:09
  Speaker 1: my grazing program. And so then you get people who
• 18:12
  Speaker 1: are just like, I don't like that because it just
• 18:13
  Speaker 1: sounds like something different and I'm doing good under the
• 18:17
  Speaker 1: current system. But my yeah, my time capsule is that
• 18:21
  Speaker 1: you'll be hunting, you'll have more opportunities to draw bison
• 18:24
  Speaker 1: tags in the future, and it will be more likely
• 18:26
  Speaker 1: that you live in a state where the state regards
• 18:28
  Speaker 1: them as wildlife and not live stock. I wonder if
• 18:31
  Speaker 1: somewhere like Texas, where you know, even Elker considered exotics, Like,
• 18:35
  Speaker 1: I wonder if you end up with bison there, if
• 18:37
  Speaker 1: they're going to become this non native and be you know,
• 18:39
  Speaker 1: hunt hunted under a an exotic tag where you can
• 18:43
  Speaker 1: just hunt them year around, no bag limit, all that
• 18:45
  Speaker 1: kind of stuff. I'd like, know what tech how Texas
• 18:47
  Speaker 1: handles it. The helps thing in Texas is crazy to me.
• 18:49
  Speaker 1: Then you're talking about a native animal and you're damned
• 18:51
  Speaker 1: you're talking about a native animal with with bison. But
• 18:53
  Speaker 1: I would be shocked if Texas regards bisons livestock, regards
• 18:57
  Speaker 1: bison as wildlife. Yeah, even though some of the biggest
• 19:00
  Speaker 1: you know, some of the big hide hunters, the some
• 19:02
  Speaker 1: of the biggest hide hunter slaughters around the Texas Panhandle.
• 19:06
  Speaker 1: I mean right now, Texas claims them as an exotic.
• 19:09
  Speaker 1: They do because they'll have them on like these big
• 19:12
  Speaker 1: gas hunting ranches, and you know they're they're fair game,
• 19:17
  Speaker 1: just like anything else is. You don't have to have
• 19:19
  Speaker 1: a specific tag form. You just have your general hunting license. Uh,
• 19:23
  Speaker 1: and that's it. You can. What's what I find unfortunate
• 19:26
  Speaker 1: about that is it was some players down in the
• 19:29
  Speaker 1: Texas Panhandle that were most instrumental in saving them from extinction.
• 19:35
  Speaker 1: Yeah mhm, here's the irony of it. Yeah, yeah, Buffalo,
• 19:41
  Speaker 1: this dude, Buffalo Jones and then like what's that that
• 19:44
  Speaker 1: property like the good Night Yeah, the good Night Ranch.
• 19:46
  Speaker 1: He was real instrumental in it. So they have kind
• 19:49
  Speaker 1: of have this legacy of you know, these reformed hide
• 19:52
  Speaker 1: hunters trying to save them, and it seems like you
• 19:55
  Speaker 1: would honor that legacy with like regarding them as native wildlife.
• 20:00
  Speaker 1: Here's a here's the elk article out of Utah. That's interesting. Um.
• 20:06
  Speaker 1: I mean it kind of tells people what they already
• 20:07
  Speaker 1: know that when it's elk season, elk leave public land
• 20:11
  Speaker 1: and go on to private land. Yes, true story. It's
• 20:17
  Speaker 1: like one of those articles where you're like, you know, yeah,
• 20:19
  Speaker 1: but it but it does put it and put some
• 20:21
  Speaker 1: numbers around it. In the Journal of Wildlife Management UM
• 20:27
  Speaker 1: in Utah, Okay elk reduced by the middle of Right,
• 20:33
  Speaker 1: by the middle of firearm season, elk had reduced their
• 20:37
  Speaker 1: use of public lands by on the private land UM.
• 20:44
  Speaker 1: The herd returned to public land almost immediately after the
• 20:47
  Speaker 1: season ended, like they know. This is based on the
• 20:52
  Speaker 1: patterns of four elk with tracking collars in the Wahsatch range.
• 20:57
  Speaker 1: Am I saying that right yunni mhm, the collars are
• 21:01
  Speaker 1: paying every thirteen hours. One of my said at twelve
• 21:08
  Speaker 1: maybe that maybe that actually hour saves a lot of battery.
• 21:12
  Speaker 1: I would have felt like, I don't know, man, interestingly,
• 21:18
  Speaker 1: because out of set it for noon and midnight. Yeah.
• 21:22
  Speaker 1: I was talking to Garrett Long's dad the other day
• 21:24
  Speaker 1: and uh, he was out hunting late season cows, which
• 21:27
  Speaker 1: you can only hunt on private land in Montana. I mean,
• 21:33
  Speaker 1: there's a few units that have public land late season
• 21:35
  Speaker 1: cow hunts, but these that go like well into February
• 21:37
  Speaker 1: mostly on private land, and they were dealing with the
• 21:41
  Speaker 1: exact opposite. He's like, I've hunted this spot during rifle
• 21:44
  Speaker 1: season and those damn milk are always on the public now,
• 21:47
  Speaker 1: or they're always on the private. I have access to
• 21:50
  Speaker 1: the public now, and the elk were like literally three
• 21:53
  Speaker 1: days in a row hanging out like fifty undred yards
• 21:56
  Speaker 1: on the onto the public land and not on the
• 21:58
  Speaker 1: private where they could. They're smart, man, my old man,
• 22:02
  Speaker 1: you taught about like they used to hunt geese back
• 22:04
  Speaker 1: when there weren't like any geese um in the fifties.
• 22:09
  Speaker 1: They'd hunt geese in southern Illinois, and they hunt on
• 22:11
  Speaker 1: these refuges that you couldn't Uh, this is probably still
• 22:13
  Speaker 1: something this way you can only shoot till noon, yeah,
• 22:17
  Speaker 1: or whatever the hell was still that way. Yeah, he
• 22:19
  Speaker 1: said that. Man, he says, at noon, you're packing up
• 22:22
  Speaker 1: your stuff and they're pouring in. It was so like
• 22:26
  Speaker 1: what they would normally do at a different time. Data
• 22:28
  Speaker 1: was pouring in as you're picking yourself up. When I
• 22:31
  Speaker 1: was down in Arkansas with Clay this January, we're hunting
• 22:36
  Speaker 1: public big famous public area that closes at noon, and
• 22:42
  Speaker 1: at like to a t at twelve oh one, the
• 22:46
  Speaker 1: refuge all up in the air pouring into the public
• 22:50
  Speaker 1: timber like tens of thousands of ducks at twelve oh one.
• 22:54
  Speaker 1: Are like, okay, now it's time to go to the timber.
• 22:57
  Speaker 1: Because the hunters are gone. It's unbelievable. Um, as we
• 23:02
  Speaker 1: talked about that you have banded birds that are like
• 23:05
  Speaker 1: seventeen eighteen years old. It gives him a couple of
• 23:07
  Speaker 1: years to put it together. Well, you got to think
• 23:10
  Speaker 1: that they do, you know. That was the thing that
• 23:14
  Speaker 1: was interesting to me about these elk the day after
• 23:17
  Speaker 1: season moving back onto it. You almost wonder if that
• 23:21
  Speaker 1: becomes ingrained in them, that they do understand the dates
• 23:25
  Speaker 1: to some level. Or is it because they're like aware
• 23:29
  Speaker 1: there's not pressure there today because that there's no human
• 23:32
  Speaker 1: activity there today, or is it because they've learned the
• 23:37
  Speaker 1: season dates by two weeks and they would wait until
• 23:42
  Speaker 1: the trucks leave. Yeah, I think there's like indicators. Man.
• 23:45
  Speaker 1: That's one of my favorite during stories is when he
• 23:47
  Speaker 1: killed the standard? Did uh he took his skids to
• 23:53
  Speaker 1: you or something there? I don't know what he took.
• 23:54
  Speaker 1: And the standard is a giant, biggest ever killed on
• 23:57
  Speaker 1: the Durn farm, but I don't know that. Yeah, he
• 24:00
  Speaker 1: saw an area and when he went in there, he
• 24:03
  Speaker 1: took his tractor in there and left his tractor running
• 24:07
  Speaker 1: while he hung his sign, you know, or while he
• 24:09
  Speaker 1: hung his staying because he's like he just didn't want
• 24:12
  Speaker 1: to do any little like thing where they're like ship,
• 24:14
  Speaker 1: that's a weird truck. Yeah, I think that's a true
• 24:18
  Speaker 1: Like we see that on my hunting property in Georgia,
• 24:20
  Speaker 1: that they have a completely different reaction to the sound
• 24:24
  Speaker 1: of your truck than they do to even like you know,
• 24:26
  Speaker 1: you're like side by side, like the sound of the engine,
• 24:28
  Speaker 1: like snow, completely different reactions. Snuggy is hardly bad night
• 24:32
  Speaker 1: at a truck driving by. But if that truck slows
• 24:34
  Speaker 1: down there gone quick, you see like that, Like I
• 24:38
  Speaker 1: don't mind cars that are moving real fast. Yeah, they
• 24:43
  Speaker 1: tend to have something hanging out the window. Joy Today
• 24:46
  Speaker 1: by Maggie Hudlow very on You're not up yet. I'm
• 24:49
  Speaker 1: just telling it. I'm just doing interductions. Kevin Gillaspie, uh
• 24:53
  Speaker 1: pills here, Karan Sean Weaver in the flesh yep. Hey,
• 25:01
  Speaker 1: do you know how many um I should ask you
• 25:04
  Speaker 1: this question? Canada goose You know that Parker company? How
• 25:09
  Speaker 1: many geese have to go into one of those jackets.
• 25:13
  Speaker 1: I've been trying to figure that out. There's a there's
• 25:16
  Speaker 1: a company in California doing hunter sourced down which is
• 25:23
  Speaker 1: really cool. But because part of what miss me about
• 25:26
  Speaker 1: Canada geese is a goose or whatever the park is.
• 25:29
  Speaker 1: I guess Anderson Cooper has one of these damn things.
• 25:31
  Speaker 1: What are they called Canada goose? They made this big
• 25:35
  Speaker 1: thing out of how they're not putting real kyote for
• 25:37
  Speaker 1: on the there's stuff like this year they're phasing out
• 25:40
  Speaker 1: all for And I asked a buddy of mine who's
• 25:43
  Speaker 1: a furrier, I said, how many how many fur how
• 25:47
  Speaker 1: many fur roughs could Canada goose get off one coyote?
• 25:50
  Speaker 1: He said three to five. But the best I can tell,
• 25:53
  Speaker 1: there's twelve damn geese inside the jacket. It's it's probably
• 25:57
  Speaker 1: even more than that. It's probably even And now I
• 26:00
  Speaker 1: spent some time on it, and I put someone else
• 26:02
  Speaker 1: on the question and she's like, man, it's really hard
• 26:04
  Speaker 1: to figure out the answer. But I think about a dozen.
• 26:07
  Speaker 1: So you got a dozen dead things in your coat
• 26:10
  Speaker 1: in a fifth of a dead thing on the outside
• 26:11
  Speaker 1: of your coat. Yeah, And they're getting rid of the
• 26:14
  Speaker 1: dead thing on the outside of the coat. I need
• 26:16
  Speaker 1: to I'm gonna call up that. I feel like the
• 26:18
  Speaker 1: guys that like next time, next time I come on,
• 26:21
  Speaker 1: I'll have that. I'm going to call that company in
• 26:23
  Speaker 1: California because that's an interesting question. They're doing it with.
• 26:27
  Speaker 1: So they've got all those refuges down in the valley
• 26:30
  Speaker 1: out there, and hunters when they're done with their birds,
• 26:33
  Speaker 1: they offer a plucking service. So they kind of have
• 26:36
  Speaker 1: a cool double dip going on where uh, where hunters
• 26:40
  Speaker 1: can bring the birds to them to get plucked. They
• 26:43
  Speaker 1: charge them for the plug, but then they also get
• 26:46
  Speaker 1: to keep the feathers. And yeah, they make pillows and yeah,
• 26:49
  Speaker 1: my old man did a sleeping bag with his own feathers.
• 26:52
  Speaker 1: But he said it was a pain in the ass.
• 26:53
  Speaker 1: Oh yeah, he had bags and bags and bags them.
• 26:56
  Speaker 1: Then they had like shampoo them. Yeah, they have to
• 26:59
  Speaker 1: get rid of the big feathers, right and just try
• 27:01
  Speaker 1: to keep the down. Yeah, he didn't suggest that he
• 27:03
  Speaker 1: had trash bags full of feathers while he's trying to
• 27:06
  Speaker 1: would like my own coat down at harvested myself. You
• 27:10
  Speaker 1: know what else he did, man, And I don't know
• 27:12
  Speaker 1: what happened to it. He had a he had remember
• 27:14
  Speaker 1: like in the seventies, he'd wear like a business coat
• 27:16
  Speaker 1: made out of leather with like a belt on it,
• 27:18
  Speaker 1: and ship he had he had his own he saved
• 27:22
  Speaker 1: all of his own deerskins and had his own buckskin
• 27:24
  Speaker 1: business coat. That's pretty cool. Yeah, died black. That seems
• 27:30
  Speaker 1: like I was like, that's a strong Yeah, you like
• 27:35
  Speaker 1: a mega pimp because even got like the belt. But
• 27:39
  Speaker 1: that's not you wouldn't be able to run around now.
• 27:43
  Speaker 1: It would have a lot more personality than I have.
• 27:47
  Speaker 1: You don't still have this jacket. I gotta find I
• 27:49
  Speaker 1: don't know what happened to it last time I was home.
• 27:51
  Speaker 1: I was trying to find. That would be awesome. Um,
• 27:55
  Speaker 1: guy rode in with c w D, Like, this guy's
• 27:58
  Speaker 1: interested in brainton. It's a really good segue there. I'm
• 28:01
  Speaker 1: surprised that. Oh yeah, speaking of that buckskin jack, it's
• 28:06
  Speaker 1: good to have it back. County is uh so Chronic
• 28:12
  Speaker 1: wasting disease right concentrates in the nervous systems of animals,
• 28:17
  Speaker 1: spine brain. He's like, man, what about brain tan? And
• 28:21
  Speaker 1: are you are you worried about I don't, I mean,
• 28:23
  Speaker 1: I don't brain tan. But he's saying should a feller
• 28:25
  Speaker 1: be worried about brain tanon with c w D uh
• 28:29
  Speaker 1: so prevalent in America's deer herds. Hmm, it's just kind
• 28:36
  Speaker 1: of obvious heffle finger. I don't think it's obvious. I
• 28:43
  Speaker 1: don't think so. If you said to me, let's say
• 28:45
  Speaker 1: you sat me down, you put a gun to my head, okay, okay,
• 28:50
  Speaker 1: and you said listen, sonny, everyone little finger stuck out.
• 28:56
  Speaker 1: You said you either eat that c w D infected
• 28:59
  Speaker 1: dear meat or brain tan his hide. I would put
• 29:05
  Speaker 1: my latex gloves on and brain tan that hide ten
• 29:07
  Speaker 1: times over, ten times over. Hm. I'm imagining this person
• 29:13
  Speaker 1: with the gun in that buckskin. I'm sure that's what
• 29:17
  Speaker 1: this is all about. I want to understand why you
• 29:22
  Speaker 1: think that way though, because you're directly handling the nervousness
• 29:27
  Speaker 1: because I'm not ingesting them, and I got my latex
• 29:29
  Speaker 1: gloves on and I'm not ingesting them, okay. And I'll
• 29:34
  Speaker 1: put like a like a you know, like when you
• 29:36
  Speaker 1: have a little kid and they have a passive fire
• 29:38
  Speaker 1: and it's got that lip guard around it. I'll put
• 29:41
  Speaker 1: one of those in, okay, to prevent stuff from getting
• 29:45
  Speaker 1: in around my lips, looking super pimp. And I'll put
• 29:49
  Speaker 1: mask laying around these days because I was one. What
• 29:53
  Speaker 1: I was gonna do with a what I was gonna
• 29:55
  Speaker 1: do with all my COVID man. So instead, Steve's immediately like,
• 29:59
  Speaker 1: I need to go into those A don't like rave
• 30:01
  Speaker 1: pacifier so that I can brains hand. I forgot about masks.
• 30:06
  Speaker 1: I forgot. How sure your memory is forgot? It is like,
• 30:12
  Speaker 1: what are people gonna do with those masks? I think
• 30:14
  Speaker 1: it'd be sweet to make a goose down quilt on
• 30:17
  Speaker 1: all your COVID masks, like so the little things together,
• 30:22
  Speaker 1: old school Appalachian style, our goose season in two. Let
• 30:26
  Speaker 1: me tell you so. So During points out that he
• 30:28
  Speaker 1: don't eat deer meat that is cw positively Okay, helfle
• 30:32
  Speaker 1: finger Crane brought it to hefflefinger. Helfle finger, James Helflefinger.
• 30:36
  Speaker 1: Do we still have that helflefinger song? Uh? He says
• 30:53
  Speaker 1: he wouldn't do it if it was positive or if
• 30:56
  Speaker 1: it was untested. But if you had the deer and
• 30:58
  Speaker 1: it was tested negative, which is do anything like if
• 31:00
  Speaker 1: you have testing available to you, I don't care if
• 31:02
  Speaker 1: you decided to eat it. I should say, I don't care.
• 31:04
  Speaker 1: Even if you don't care, and they're going to eat
• 31:06
  Speaker 1: c w D positive meat, And I'll point out no
• 31:11
  Speaker 1: human has caught anything from deer yet. Yeah, people have
• 31:17
  Speaker 1: eaten hundreds of thousands of pounds have infected deer meat
• 31:19
  Speaker 1: and no one's gotten it yet. So if you're like, Wow,
• 31:23
  Speaker 1: what are the chances I'll be the first and you're
• 31:25
  Speaker 1: eating it? I would still encourage you to get it
• 31:27
  Speaker 1: tested just so they can use it for Like, getting
• 31:32
  Speaker 1: it tested doesn't mean that you're gonna pitch it, just
• 31:35
  Speaker 1: getting it just so they can track infection rates. Yeah,
• 31:39
  Speaker 1: which is a great segue into the next talking point,
• 31:42
  Speaker 1: c w D mapping info or did I say that
• 31:44
  Speaker 1: halfle Finger says if he got it tested and it
• 31:47
  Speaker 1: was negative, he would brain Tan with it. I mean
• 31:51
  Speaker 1: that's what I meant by the common sense part. Right.
• 31:54
  Speaker 1: So we're harkinging back here to episode three oh seven
• 31:56
  Speaker 1: talking about things that are not sexy to talk about. Um,
• 32:01
  Speaker 1: and someone was mentioning how there should be a c
• 32:03
  Speaker 1: w D, a single database where you can see all
• 32:06
  Speaker 1: CWD stuff. I'm sure it's gotta be a million of them.
• 32:09
  Speaker 1: I don't know. Uh. Matt Dunfie of the Wildlife Management Institute,
• 32:15
  Speaker 1: who's been working on the software behind www dot c
• 32:19
  Speaker 1: w D dash info dot org went public the other week.
• 32:24
  Speaker 1: They don't mean like Public on Wall Street made available
• 32:29
  Speaker 1: to the public the other week. Um hefflefinger. I don't
• 32:34
  Speaker 1: if you don't play that thing all over again, Phil,
• 32:37
  Speaker 1: why not? He says, It's long been the best source
• 32:52
  Speaker 1: of c w D info. These new apps and maps
• 32:57
  Speaker 1: on the website allow you to visualize a lot of
• 32:59
  Speaker 1: great c e D information in a useful way. When
• 33:03
  Speaker 1: there's a new state define c w D, it shows
• 33:05
  Speaker 1: up here within twenty four hours or so. So it's
• 33:08
  Speaker 1: good to have the site bookmarked. That's interesting, all right.
• 33:11
  Speaker 1: If you live in Wisconsin, Um, you and you're looking
• 33:15
  Speaker 1: forward to your tax return this year? How's that? That
• 33:20
  Speaker 1: was like being out like a nightly news program Wisconsin.
• 33:23
  Speaker 1: He's looking forward to their tax return sitting next to
• 33:26
  Speaker 1: Jimmy fallon first might you might get an extra ten
• 33:29
  Speaker 1: bucks if you got a wolf fee because those sons
• 33:33
  Speaker 1: of bitches uh put wolves in the lower forty eight.
• 33:40
  Speaker 1: They put them back on the E s A list.
• 33:44
  Speaker 1: It's just unbelievable outside of the Northern Rockies, unbelievable that
• 33:48
  Speaker 1: they would have done this, but they did it. You
• 33:52
  Speaker 1: just can't win, man. In the political climate today, everybody's
• 33:55
  Speaker 1: scroozy in some way or another. So, Wisconsin has a
• 33:59
  Speaker 1: gift back every raise the application fee. So if you
• 34:01
  Speaker 1: live in Wisconsin, you applied for fall wolf harvest permit
• 34:05
  Speaker 1: or preference point, watch the mail because your ten boxes
• 34:09
  Speaker 1: coming back to you and you get they'll restore all
• 34:13
  Speaker 1: your wolf preference points. So when this gets sorted out
• 34:18
  Speaker 1: and they get so that's sweet. Yeah, that's the whole
• 34:22
  Speaker 1: preference points. When they get it sorted out, you'll still
• 34:25
  Speaker 1: have your preference points. Yeahs. I hate to be that guy,
• 34:31
  Speaker 1: but I'd love to know how many I'd love to
• 34:36
  Speaker 1: know this change, Like how much money has to be
• 34:38
  Speaker 1: spent in all this to refund everybody there? Exactly? That's
• 34:41
  Speaker 1: what I was thinking. I was like, how much the
• 34:43
  Speaker 1: ten bucks are we spending to refund ten months? Like yeah, exactly,
• 34:50
  Speaker 1: and state they're gonna literally mail you a ten dollar
• 34:54
  Speaker 1: chip like which then you'll be like, oh, that's great, thanks,
• 34:58
  Speaker 1: And I'm that guy who has to physically get to
• 35:00
  Speaker 1: the bank and be like I'd look to cash my
• 35:01
  Speaker 1: ten dollar chip please. Who just who wrote on this document?
• 35:05
  Speaker 1: Who who put that more titillating headline up there? Krens like,
• 35:11
  Speaker 1: spin doctor, dude, there's an article because the study this
• 35:16
  Speaker 1: surprises ship out of me. Meat consumption is positively associated
• 35:20
  Speaker 1: with life expectancy, to which Crin's headline is vegetarianism might
• 35:24
  Speaker 1: shorten your lifespan. It's like, in other words, this surprised
• 35:30
  Speaker 1: me because all you ever do is read about all
• 35:31
  Speaker 1: that stuff is killing you. Even though people I know,
• 35:36
  Speaker 1: it's just like it gets a little complicated. People I
• 35:38
  Speaker 1: know who are most like the people I know who
• 35:40
  Speaker 1: are um like most strong, you know, like physically strong.
• 35:50
  Speaker 1: I mean yeah, just like people that are like do
• 35:51
  Speaker 1: crazy shit, eat burgers and stuff. But it's always like
• 35:58
  Speaker 1: they're always telling you how bad it is. A team
• 36:00
  Speaker 1: of scientists from Australia, Italy, Poland and Switzerland so a
• 36:04
  Speaker 1: good Mix examine the association between meat intake and life
• 36:08
  Speaker 1: expectancy at a population level. Based on ecological data published
• 36:13
  Speaker 1: by the United Nations Agencies, it is estimated that twenty
• 36:19
  Speaker 1: of human life expectancy is determined by genetic factors and
• 36:24
  Speaker 1: is determined by environmental factors over the last fifty years.
• 36:29
  Speaker 1: Although the associations between meat eating and illness are circumstantial
• 36:33
  Speaker 1: and controversial, to some extent, they have prompted the spread
• 36:37
  Speaker 1: of vegetarianism and veganism based on the exxumption that non
• 36:41
  Speaker 1: meat diets provide more health benefits and diets that include meat. Um,
• 36:50
  Speaker 1: if you do yourself favor and read Son of the
• 36:53
  Speaker 1: Morning Star, okay uh. He talks about what happened at
• 36:57
  Speaker 1: the Battle of Little Big Horn, and uh compared to
• 37:04
  Speaker 1: the cavalry soldiers, the euro American, like the white cavalry soldiers,
• 37:10
  Speaker 1: just in the diet they were on when they came
• 37:14
  Speaker 1: up against these people who lived off bison meat. Um,
• 37:20
  Speaker 1: they were astounded, like the Sue, the Agoal and Papa
• 37:25
  Speaker 1: Su and the Northern Cheyenne. He describes those people going
• 37:29
  Speaker 1: through the cavalry soldiers like a wolf through sheep. I
• 37:35
  Speaker 1: mean there's huge there's a fighting people. Yeah. I mean
• 37:38
  Speaker 1: there's a ton of information out there that you know,
• 37:41
  Speaker 1: various aspects of uh, you know, a balanced quote unquote
• 37:45
  Speaker 1: diet like grains for example, like that they have huge
• 37:48
  Speaker 1: health related issues. So it's like all of these arguments,
• 37:51
  Speaker 1: there's a counter argument for every single one of them,
• 37:54
  Speaker 1: and some scientists has signed his name to the bottom
• 37:56
  Speaker 1: of it. So Yanni might Yanni goes to my doctor, doctor.
• 38:02
  Speaker 1: I appreciate everybody in our company's gonna go the same doctor.
• 38:05
  Speaker 1: It's gonna be people. She took. Tell tell everybody what
• 38:09
  Speaker 1: she told you. Yanni, you just overall everything. Oh just
• 38:15
  Speaker 1: yeah that you know for forty year old, uh four
• 38:19
  Speaker 1: year old white dud, a banner of health. So yeah,
• 38:23
  Speaker 1: I saw Yanni eating eating uh liver, patte and bread.
• 38:26
  Speaker 1: But he like laid down a very generous layer of butter.
• 38:31
  Speaker 1: Yeah below primate. And he said, hey, man, I got
• 38:37
  Speaker 1: it straight from the high end doctor. You're a doctor,
• 38:40
  Speaker 1: my doctor that I can just do what I'm doing
• 38:43
  Speaker 1: because I'm kicking he uh. It goes on to say. Moreover,
• 38:49
  Speaker 1: it has been argued that vegetarianism and veganism form a
• 38:53
  Speaker 1: part of trendy Western consumers lifestyles only accessible to privileged
• 38:57
  Speaker 1: white people. Vegetarian has been prevalent in Western countries has
• 39:01
  Speaker 1: been subject to prejudice, low self what's this all now?
• 39:05
  Speaker 1: Vegetarian is that has been prevalent in Western countries has
• 39:10
  Speaker 1: been subject to prejudice, low self esteem, and low psychological adjustment.
• 39:16
  Speaker 1: I have no idea. I think we just needed I
• 39:19
  Speaker 1: got tripped up on that one too, but I do
• 39:21
  Speaker 1: think the next paragraph is worth saying that I got
• 39:25
  Speaker 1: a lot of the studies that have been done that
• 39:29
  Speaker 1: come out with the results that vegetarians, vegetarian lifestyle and
• 39:34
  Speaker 1: diet is good for you, that they um, there's a
• 39:39
  Speaker 1: lack of population representativeness and a failure to remove the
• 39:43
  Speaker 1: influence of lifestyle in these studies. It's like when you
• 39:45
  Speaker 1: see a statistic. I've ever seen a statistic that pet
• 39:47
  Speaker 1: ownership makes you live longer, and I'd be like, well,
• 39:52
  Speaker 1: pet ownership is associated with with being stationary and financially
• 39:57
  Speaker 1: well off. That's like my click baby title. I'm like,
• 40:01
  Speaker 1: exactly what was against in terms of science journalists, Yeah,
• 40:05
  Speaker 1: it's a great title. It's like, uh, mansions are associated
• 40:10
  Speaker 1: with long life. You know, these guys examine the overall
• 40:16
  Speaker 1: health effects of of total me consumption in a hundred
• 40:20
  Speaker 1: and seventy five countries. They did their they did their work. Yeah,
• 40:24
  Speaker 1: that that's a that's pretty exhaustive. And I think that
• 40:27
  Speaker 1: comments about that gets around the socioeconomic thing like if
• 40:31
  Speaker 1: you're in a lot of meat, you probably have you
• 40:33
  Speaker 1: probably have expendable income, and you probably seek healthcare or yeah,
• 40:36
  Speaker 1: you're more likely to have money for healthcare. Yeah, theoretically,
• 40:40
  Speaker 1: but by that same token, what they're saying, is that
• 40:43
  Speaker 1: in sort of Western society, especially if you consider the
• 40:45
  Speaker 1: United States, like like a vegetarian diet can be very
• 40:50
  Speaker 1: cost prohibitive because like the vegans, because that's what I
• 40:53
  Speaker 1: mean like that, and so I get the whole like
• 40:55
  Speaker 1: low self esteem, all that kind of stuff. I think
• 40:57
  Speaker 1: they're just making social commentary on the idea that it comes.
• 41:00
  Speaker 1: It's just another form of elitism that that people want
• 41:04
  Speaker 1: to try to do it, but then it escapes them
• 41:06
  Speaker 1: because they don't quite have the right They don't live
• 41:08
  Speaker 1: in the right town, they don't have enough money, they
• 41:09
  Speaker 1: can't shop at the grocery store that the you know
• 41:12
  Speaker 1: that's banging that drum like they can't because then it
• 41:15
  Speaker 1: just drives people to all the other stuff, like I
• 41:17
  Speaker 1: can't I can't just see regular spinach. I gotta buy
• 41:19
  Speaker 1: this spinach instead, Like I just I think it's a
• 41:22
  Speaker 1: slippery slope. It's kind of a big broadbrush stroke to
• 41:25
  Speaker 1: say that, But I also understand that in our current society,
• 41:31
  Speaker 1: advocating for vegetarianism also comes with a pretty like loud um.
• 41:37
  Speaker 1: You know, what's what's the term that they use, like
• 41:39
  Speaker 1: um that you're basically patting yourself on the back for
• 41:42
  Speaker 1: it too, you know, and condemning everything else. Yeah, not
• 41:46
  Speaker 1: to get too far into the weeds, but that's always
• 41:47
  Speaker 1: been one of the things I like to talk about
• 41:50
  Speaker 1: and bring up when when people are against, you know,
• 41:55
  Speaker 1: everyone using meat as their source of protein, it's like, well,
• 41:57
  Speaker 1: some places that's their only course of protein, right, Like
• 42:01
  Speaker 1: they don't have access to you know, most of the world,
• 42:04
  Speaker 1: well most of the world needs go right, Like they
• 42:07
  Speaker 1: don't have access to There's there's a lot of misconceptions
• 42:11
  Speaker 1: about the idea that we can just convert range land
• 42:13
  Speaker 1: into farm land, you know, Like that's a whole other
• 42:15
  Speaker 1: conversation that everybody thinks, like why don't we just plant
• 42:18
  Speaker 1: vegetables there instead of cattle? Like you can't plant anything there,
• 42:21
  Speaker 1: it's just a bunch of fucking rocks. Like the only
• 42:23
  Speaker 1: thing that can be there cattle like that, When they
• 42:25
  Speaker 1: point out the inefficiencies of live stuff, it's like it's
• 42:28
  Speaker 1: just it's I don't know, it's a wasted argument, and
• 42:31
  Speaker 1: I think it's unfortunately now instead of it being an
• 42:34
  Speaker 1: argument that's based purely on, you know, what's best for
• 42:37
  Speaker 1: the environment or what's best for you health wise, now
• 42:40
  Speaker 1: we've all like treaded into this world of what's best
• 42:43
  Speaker 1: for your ability to sort of um commend yourself for
• 42:48
  Speaker 1: doing the right thing all the time, like well, And
• 42:51
  Speaker 1: I think it's also important to note that it's like,
• 42:54
  Speaker 1: I don't think this study saying, you know, like these
• 42:55
  Speaker 1: folks aren't eating. They're not eating sausage for breakfast, a
• 42:58
  Speaker 1: hamburger for launch ake for dinner. You know. I think
• 43:02
  Speaker 1: like optimal health is like an omnivore kind of way
• 43:05
  Speaker 1: of eating. It's like eating balanced and eating like intelligently
• 43:10
  Speaker 1: eating like what you have available. Like you said, some
• 43:13
  Speaker 1: people eat goat, some people eat whatever they have. I
• 43:15
  Speaker 1: think a lot of media is like feeding you this
• 43:19
  Speaker 1: idea that like you're a good person if you're a vegan,
• 43:22
  Speaker 1: and if you eat, you're a bad person. And I
• 43:25
  Speaker 1: think it's important to have studies like this that are like, hey,
• 43:28
  Speaker 1: you know, eating meat is healthy, Like having a diverse
• 43:32
  Speaker 1: like plate is healthy. And I think I think that's
• 43:35
  Speaker 1: kind of like a big takeaway is that like eating
• 43:39
  Speaker 1: vegan is not gonna Eating vegetarian is not going to
• 43:42
  Speaker 1: prolong your life anymore than than eating meat. You remember
• 43:46
  Speaker 1: that guy we had on the claim that the only thing.
• 43:49
  Speaker 1: He ate meat. I wonder it is like nose head
• 43:54
  Speaker 1: to what is it head to tail? No? Yeah, like
• 43:58
  Speaker 1: ate like ligaments. And he says that he doesn't need anything,
• 44:01
  Speaker 1: but was itish fish value happiness? I love fried meat.
• 44:10
  Speaker 1: That was his claim. He said, right where you're sitting
• 44:12
  Speaker 1: right now, untild and laid out the claim anyway, And
• 44:15
  Speaker 1: he was going on Instagram. He was pointing out that, uh,
• 44:19
  Speaker 1: when they see these things like the consumption of meat
• 44:22
  Speaker 1: being associated with all this and that heart disease and
• 44:25
  Speaker 1: all that, he's like, well, that's not the meats fault.
• 44:27
  Speaker 1: It's like how you go about it. Yeah, are you
• 44:30
  Speaker 1: going to McDonald's right getting like the like triple cheeseburger,
• 44:36
  Speaker 1: large fry and a milkshake. So then when someone comes
• 44:40
  Speaker 1: and looks at the fact that like how often you're
• 44:42
  Speaker 1: eating that diet and then they find those things, it's
• 44:45
  Speaker 1: not untangling they're not. He pointed to number studies said
• 44:49
  Speaker 1: it doesn't do a good job of untangling all these
• 44:52
  Speaker 1: other like lifestyle choices and ancillary dietary choices by people
• 44:58
  Speaker 1: who are eating meat with high frequency eat meaning like
• 45:00
  Speaker 1: the breakfast sausage, burger, steak, fries, cream, spinach, crowd um,
• 45:09
  Speaker 1: and that if you were just eating like boiled squirrel,
• 45:12
  Speaker 1: you might not have the same right, Well, I mean
• 45:15
  Speaker 1: that's yeah exactly. It's like not all meat is created equal,
• 45:18
  Speaker 1: like nutritionally speaking, like the various species are completely different.
• 45:22
  Speaker 1: And even then when you get to the difference between um,
• 45:26
  Speaker 1: just kind of modern practices of raising animals from meat consumption. Nutritionally,
• 45:31
  Speaker 1: they're very different today than they were even fifty six
• 45:34
  Speaker 1: seventy years ago because of consumer demand for particular texture,
• 45:39
  Speaker 1: particular flavor, particular tenderness, all these kind of things, and
• 45:42
  Speaker 1: what goes along with that is an adjusted sort of
• 45:46
  Speaker 1: nutritional value, you know, some some positively and some negatively
• 45:49
  Speaker 1: speaking of fast food. Uh, Max Hm, Shawn's tight tight colleague.
• 45:58
  Speaker 1: He the other day it was eating um. He was
• 46:01
  Speaker 1: taking his wild turkey tenders and making an exact replica. Oh,
• 46:07
  Speaker 1: what's that restaurant you He went to that one time
• 46:08
  Speaker 1: for the first time, the famous chicken place, Chick fil A.
• 46:14
  Speaker 1: He made. He makes an exact Chick fil A replica.
• 46:18
  Speaker 1: They probably brine it and went like pickle juice or
• 46:20
  Speaker 1: crack or something. Time. Yeah, yeah, he does, he makes.
• 46:27
  Speaker 1: But he had he had his own bottle, and he
• 46:30
  Speaker 1: like somehow came into a bottle of Chick fil A,
• 46:33
  Speaker 1: like signature Chick fil A sauce everything else he's making himself.
• 46:36
  Speaker 1: And then he dumped the Chick fil A s I
• 46:38
  Speaker 1: watched meat two him. The some bitch never even said
• 46:40
  Speaker 1: something like, hey, you want to bite? I was to me,
• 46:44
  Speaker 1: to Megan, and the whole time he's eating I'm asking
• 46:48
  Speaker 1: him a questions about it and stuff finished him, licked
• 46:53
  Speaker 1: his fingers, fingers back upstairs, read the office lunch room area,
• 47:00
  Speaker 1: out the room and give you the middle fingers, sumptuously
• 47:04
  Speaker 1: licked his middle finger and walked away. Yeah, but that's
• 47:07
  Speaker 1: because he looked at your like socio economic place in
• 47:10
  Speaker 1: the world, and he thought, he's like, I know what
• 47:16
  Speaker 1: that dude's freezer looks like there's fifteen species in there.
• 47:31
  Speaker 1: We need to We're gonna buy the what is it, actually,
• 47:34
  Speaker 1: Warner Bruntler. What is it Warner Brattler, Yeah, Warner bratt
• 47:38
  Speaker 1: We're gonna buy a Warner bro If so, if you
• 47:40
  Speaker 1: work at the place that makes the Warner Bratler Sheer
• 47:42
  Speaker 1: Force test, this is a wonderful integration marketing opportunity for you.
• 47:45
  Speaker 1: If not, we're gonna buy our own. We're gonna buy
• 47:47
  Speaker 1: our own sheer Force tests, and we'll start right here.
• 47:50
  Speaker 1: We'll just start testing everything. Start with this table. I'm
• 47:55
  Speaker 1: starting with a marshmallow. Yeah, there you go. Just to calibrate.
• 47:58
  Speaker 1: I'm gonna do a marshmallow. Then we're gonna do hunk
• 48:00
  Speaker 1: of adad shoulder, and then we'll explore every game meat
• 48:03
  Speaker 1: in between. Yeah, that's a pretty wide gamut, I would
• 48:05
  Speaker 1: say between the two of this. Dude, I can't all right,
• 48:08
  Speaker 1: I don't know if I don't know if you did
• 48:09
  Speaker 1: the marshmallow, the electric griddle is just gonna melt the marshmallow. No,
• 48:12
  Speaker 1: just punch it without cooking it, Okay, I got you.
• 48:14
  Speaker 1: Just for uniformity when they do it. Yeah, they put
• 48:17
  Speaker 1: like these they put like a digital thermometer in a
• 48:19
  Speaker 1: piece of meat. They don't season or anything, and you
• 48:22
  Speaker 1: cook the piece of meat to like whatever you're testing,
• 48:24
  Speaker 1: so you get all the one thirty whatever the hell.
• 48:27
  Speaker 1: Just just make up your mind what you want it
• 48:28
  Speaker 1: to be, and then punch it. We can punch raw too,
• 48:32
  Speaker 1: we should punch cooked, punch cut completely. But the marshmallow
• 48:36
  Speaker 1: just to be like for instance, everybody knows what the
• 48:38
  Speaker 1: marshmallows like, and we'll hit it with the machine and
• 48:40
  Speaker 1: it'll get like a five, probably probably a one. Get
• 48:43
  Speaker 1: a one, like okay, there's a one. And then we'll
• 48:45
  Speaker 1: do like your hand, we'll do cheat loaf bread that's
• 48:48
  Speaker 1: even more tender than a marshmallow, like white bread. A
• 48:53
  Speaker 1: little chunk out of the fatty A little chunk out
• 48:55
  Speaker 1: of the fatty part of your hand, for instance, within
• 48:58
  Speaker 1: within meat right within, eat the white tailed dope backstrap. Yeah,
• 49:02
  Speaker 1: most likely everybody will agree that, yes, this is tender. Also,
• 49:06
  Speaker 1: we gotta get it to a uniform thickness. Can can
• 49:09
  Speaker 1: you make sure it's got a user's manual when I've
• 49:11
  Speaker 1: got it like an owners right here? This is right,
• 49:16
  Speaker 1: This is like right in my wheelhouse, like maybe in Manhattan, Kansas. Contact.
• 49:21
  Speaker 1: I believe everything I hear out of cans. Alright, alright,
• 49:24
  Speaker 1: so we'll get that take it. You'll hear more. You'll
• 49:26
  Speaker 1: hear more about this test, because this is gonna be
• 49:28
  Speaker 1: this is gonna be a return. Oh uh, get some
• 49:31
  Speaker 1: lab coats. Yeah, yeah, we probably need badges too. That
• 49:40
  Speaker 1: way we look, you know, like we're serious. Yeah, can
• 49:43
  Speaker 1: we can? We just can we go with some salt
• 49:46
  Speaker 1: and pepper so that we can eat it after you
• 49:48
  Speaker 1: get some salt and pepper too. We gotta be yeah,
• 49:53
  Speaker 1: we gotta be careful with the salt and pepper because
• 49:55
  Speaker 1: it will adjust the tenderness. Well, season, we'll season well season,
• 49:59
  Speaker 1: We'll tell Okay, you test slice season just a little, yes,
• 50:04
  Speaker 1: all that. The main thing is the test. Though, this
• 50:07
  Speaker 1: is getting serious. No, I got the guys need a
• 50:11
  Speaker 1: really good digital scale because we want to have each
• 50:14
  Speaker 1: of these pieces scaled to the same size and already
• 50:16
  Speaker 1: have a good well no, it's you got a caliber,
• 50:19
  Speaker 1: but I have a good caliber. I got a digital caliber.
• 50:23
  Speaker 1: We can even do it metrics and then it will
• 50:25
  Speaker 1: seem like really serious. Yeah, well, of course it's science,
• 50:27
  Speaker 1: you know, like you know, yeah, away, I always like like,
• 50:34
  Speaker 1: I'm like I'll buy that, Like I don't know two miles.
• 50:38
  Speaker 1: I'm like, Okay, I'm like, damn, some buch Merry measured
• 50:42
  Speaker 1: it in preparation from my home to Latvia. I'm now
• 50:47
  Speaker 1: shooting all my critters in meters. Hey, speaking of me,
• 50:53
  Speaker 1: can I give Kevin my meat so we can get
• 50:56
  Speaker 1: this cooler off the table. Let's let's try. Let's try
• 51:00
  Speaker 1: but with a different lead in perfect you perfectly right there.
• 51:07
  Speaker 1: I like it. So that's a yeah, what's in the cooler?
• 51:15
  Speaker 1: A little something for Kevin secret? I can't tell you.
• 51:18
  Speaker 1: It's actually to a wild turkey Chick fil A Sandwiches.
• 51:23
  Speaker 1: There is wild turkey, Maggie Smith asked me to. She
• 51:28
  Speaker 1: reached out on email. So Kevin needs a wild turkey breast,
• 51:33
  Speaker 1: and man, I gotta say I hesitated when I saw that.
• 51:36
  Speaker 1: That's everybody there, but that's my favorite. So you understand
• 51:41
  Speaker 1: what a big ask that is. I can return it,
• 51:43
  Speaker 1: just I need like another month, Like our season isn't
• 51:46
  Speaker 1: open yet, we don't have a spring and fall season.
• 51:48
  Speaker 1: We just don't need to return it. You're just you're
• 51:50
  Speaker 1: lucky that not only I a good turkey hunter, but
• 51:54
  Speaker 1: my wife is getting to be pretty good too, And
• 51:56
  Speaker 1: so we've got like we're stat were we always get
• 51:59
  Speaker 1: really close to double digits in in the freezer, and
• 52:02
  Speaker 1: there was enough sitting in there where I felt like
• 52:04
  Speaker 1: I could, you know, I want to hear at a
• 52:06
  Speaker 1: different time. I want to hear more about the experiment
• 52:09
  Speaker 1: of whether raising these turkeys has made you a better
• 52:11
  Speaker 1: turkey hunter. Like we talked about dude, everybody in the house,
• 52:17
  Speaker 1: everybody at my house right now, I could call it
• 52:19
  Speaker 1: turkey turkey, I mean, because those are galable, because I
• 52:26
  Speaker 1: haven't gotten to that yet, because the major pitfall with
• 52:31
  Speaker 1: having birds around the house is that if you let
• 52:33
  Speaker 1: them run around, there's a bird, whether it's chickens or
• 52:37
  Speaker 1: turkey ship everywhere, and the turkeys are much more. It's
• 52:41
  Speaker 1: an insidious dropping too. Yeah, like you don't know it's there,
• 52:44
  Speaker 1: but yeah, and you think that just like, oh, you
• 52:47
  Speaker 1: just take the hose to it, but it doesn't just
• 52:49
  Speaker 1: like disappear at the hose. It always leaves like a
• 52:51
  Speaker 1: little mark and you gotta deck brush it, you know.
• 52:55
  Speaker 1: So they've been kind of locked up. But even then,
• 52:57
  Speaker 1: when you walk out of our house, they're right there
• 52:59
  Speaker 1: looking at forty yards away. And every time you walk
• 53:02
  Speaker 1: out there like and so what do you do? You
• 53:04
  Speaker 1: go right back at him, and it's like everybody does
• 53:09
  Speaker 1: it without even thinking about it. My kids walk out
• 53:11
  Speaker 1: the door, the turkeys go and they're like, I haven't
• 53:15
  Speaker 1: called my wife, dude it this morning. I'm in the
• 53:17
  Speaker 1: house like getting ready to the kids out, and she
• 53:19
  Speaker 1: ran out to do something. I can hear out there.
• 53:24
  Speaker 1: So yes, I think it's even though we haven't like
• 53:28
  Speaker 1: actually played with calls and the turkeys yet and like
• 53:31
  Speaker 1: trying to call him across the yard or anything. I
• 53:33
  Speaker 1: feel that people are listening to cadence tempo, pitch um,
• 53:39
  Speaker 1: you know, number of notes that they're doing, so it's helping.
• 53:43
  Speaker 1: We had an episode long ago. I think the episode
• 53:46
  Speaker 1: was called The Bronze Back and the Whiffleball Bat, and
• 53:50
  Speaker 1: it was about this guy, guys U Buddy bars Um.
• 53:54
  Speaker 1: He grew up with turkeys and he used to be
• 53:55
  Speaker 1: a competition turkey caller. Natural what they call it, like
• 53:58
  Speaker 1: no call right natural boys? Boy? Oh yeah, just voice calling. Yeah.
• 54:01
  Speaker 1: When he was a kid, he had turkeys and he
• 54:04
  Speaker 1: would hide with that whiffleball bat. We wait, Well, that
• 54:09
  Speaker 1: came about because the tom, that tom became too easy
• 54:13
  Speaker 1: to call in, so he would Yeah, so he would
• 54:16
  Speaker 1: call that time in and hit it with a bat
• 54:20
  Speaker 1: would become so the time would become like less likely
• 54:24
  Speaker 1: to want to come in, and so he was he
• 54:26
  Speaker 1: was like making like a high pressure tom. This guy
• 54:31
  Speaker 1: is a good calling dude. This dude out sircule hunt
• 54:36
  Speaker 1: with him one time. Man, we get up on this.
• 54:38
  Speaker 1: We're in this danse like like just you know, oak
• 54:41
  Speaker 1: forest and it's real sandy soil. And we get up
• 54:45
  Speaker 1: on his high spot in the middle of the day,
• 54:47
  Speaker 1: right and he gets up there and sets to calling
• 54:53
  Speaker 1: just soft you know, and um, nothing, nothing, nothing, but
• 54:58
  Speaker 1: that dude just knew, like he knew that he would
• 55:01
  Speaker 1: get an answer, and he eventually just like squeezed it
• 55:05
  Speaker 1: out of a turkey. He went to add it way
• 55:07
  Speaker 1: longer than if you're just doing like a sound check.
• 55:12
  Speaker 1: He's so kind, he's like, he's like, you know, just
• 55:14
  Speaker 1: give me a minute or whatever. I don't know. Six
• 55:16
  Speaker 1: seven minutes into it, you can hear some turkeys. This
• 55:18
  Speaker 1: turkey out was like, I'm not gonna do it. I'm
• 55:19
  Speaker 1: not gonna answer. I'm not gonna answer. I'm not gonna answer.
• 55:22
  Speaker 1: I'm not gonna answer. I like, but you just couldn't
• 55:25
  Speaker 1: hold it in. Man, that's great guy. Hey, do you
• 55:29
  Speaker 1: already have plans for that turkey breast? We do, Yeah,
• 55:32
  Speaker 1: we're gonna do well. So we had we were gonna
• 55:34
  Speaker 1: do two different dishes with it, but we're gonna see
• 55:37
  Speaker 1: if we have enough. So one is called a gone Schnitzel,
• 55:40
  Speaker 1: like it's a German dish. And then the other is
• 55:44
  Speaker 1: because Maggie Um, not Maggie Hudlo, Maggie Smith is filming
• 55:49
  Speaker 1: these Marge March. Yeah, Marge, and I wanted to kind
• 55:52
  Speaker 1: of give her a Midwestern tribute. So we're doing turkey
• 55:54
  Speaker 1: tetrazini like the old school mom dish. Nice. It's gonna
• 55:59
  Speaker 1: be good, just done a little bit better. I like it,
• 56:02
  Speaker 1: and that will be on an upcoming episode. So this
• 56:04
  Speaker 1: one isn't for me to cooks. It's just sort of
• 56:06
  Speaker 1: our you know, we do these like standing store videos.
• 56:09
  Speaker 1: Mostly it started with just trying to help people decipher recipes.
• 56:13
  Speaker 1: Like you you quickly learned that people can read a
• 56:15
  Speaker 1: recipe all day long, but still not quite digested. And
• 56:19
  Speaker 1: so even just a short video five minutes or less
• 56:22
  Speaker 1: that kind of goes over some of the points that
• 56:24
  Speaker 1: maybe you're foggy for. People like changes their success rate.
• 56:27
  Speaker 1: And so what I've learned over the years is that people, um,
• 56:32
  Speaker 1: if you make them more successful with the recipes that
• 56:35
  Speaker 1: you're providing them, then they kind of we'll they'll come
• 56:37
  Speaker 1: back a lot more, but they'll come back and look
• 56:38
  Speaker 1: for other stuff. And so we've kind of exhausted our
• 56:42
  Speaker 1: like top twenty five recipe lists. So now these are
• 56:44
  Speaker 1: all brand new recipes and we're just you know, filming
• 56:46
  Speaker 1: them for the for the sake of filming them. So
• 56:48
  Speaker 1: we're gonna make sure everybody how to make a holiday
• 56:50
  Speaker 1: ham out of Ferrell hog. Um, we're gonna do this
• 56:54
  Speaker 1: this either the Schnitzel or the tetrazine. Let's back up,
• 56:57
  Speaker 1: that holiday ham out of Ferrell hog. Yeah. So like
• 57:00
  Speaker 1: not like three three inches of fat on that thumb, bitch,
• 57:02
  Speaker 1: but like a fair completely like almost completely fat free.
• 57:06
  Speaker 1: And you're doing like a wet Brian or dry wet Brian. Yep, yep,
• 57:09
  Speaker 1: like a ten day wet Brian. It's what we use
• 57:11
  Speaker 1: in my restaurants like to make them. Um, they come
• 57:14
  Speaker 1: out awesome, man, They're really good every holidays. Yeah, not
• 57:17
  Speaker 1: like a dry ham. No no, no, Like, um, you
• 57:20
  Speaker 1: know where I'm from, Like there's the we call it
• 57:22
  Speaker 1: city ham. I don't I don't know why that's the case,
• 57:25
  Speaker 1: but the difference between country ham and sy ham. Um,
• 57:28
  Speaker 1: so city ham, you know, like honey baked ham. Honestly,
• 57:31
  Speaker 1: Like that's a yeah, yeah, it's from from some pigs
• 57:37
  Speaker 1: that I killed last week or the week before. So
• 57:39
  Speaker 1: I had my wife shipped them out here to me,
• 57:41
  Speaker 1: so they should be. They're probably here right now, like
• 57:43
  Speaker 1: they probably just got here. So I just got an
• 57:44
  Speaker 1: email from a friend of mine who was a little
• 57:46
  Speaker 1: torn up because she had gone. She doesn't really know
• 57:49
  Speaker 1: much about hunting, but she's gone to Texas with some
• 57:51
  Speaker 1: guys to go shoot pigs. Just ditched all those pigs, man. Man,
• 57:54
  Speaker 1: It's she's kind of bumped because she wanted to keep somebody.
• 57:56
  Speaker 1: No one even wanted to help her keep them. It's
• 57:58
  Speaker 1: it's really bad. Actually, we we just finished filming the
• 58:01
  Speaker 1: first episode of Sabre Tooth, of our new show, and
• 58:04
  Speaker 1: pigs is like the species that we hunt in the
• 58:06
  Speaker 1: beginning of it, and we talked about that a lot.
• 58:09
  Speaker 1: Like there's a lot of I don't know, there's a
• 58:10
  Speaker 1: lot of bad information out there about how they're not
• 58:13
  Speaker 1: good to eat, which is couldn't be further from the truth.
• 58:15
  Speaker 1: It's weird because you have on one hand, you have
• 58:18
  Speaker 1: like award winning restaurants, right, you know, like like our
• 58:22
  Speaker 1: mutual friend Jesse Griffiths, right right, he's running a damn restaurant, right,
• 58:26
  Speaker 1: like gets all these like rave reviews. The dudes got
• 58:29
  Speaker 1: like a he got did. Did he went a Beard
• 58:31
  Speaker 1: Award for a book or something he did? I mean
• 58:33
  Speaker 1: he's been nominated for his for his books off wild Pigs, right,
• 58:38
  Speaker 1: But then you got some guy five you know, five
• 58:40
  Speaker 1: feet away, Yeah, like restaurant. I mean, I literally, I
• 58:45
  Speaker 1: mean I was listening to hunters say it to me
• 58:47
  Speaker 1: the other weekend we were all hunting together. They're like,
• 58:49
  Speaker 1: you don't want to eat that? And I'm like, I
• 58:51
  Speaker 1: eat them all the time. I would rather eat them
• 58:53
  Speaker 1: than white tailed deer. I mean personally, I think they're
• 58:56
  Speaker 1: a hell of a lot more delicious than that. So, um, yeah,
• 59:00
  Speaker 1: they make great stuff. We make tons of cool stuff
• 59:02
  Speaker 1: out of it. So and it's just about understanding. And
• 59:05
  Speaker 1: Jesse's newest book, he does an awesome job of breaking
• 59:08
  Speaker 1: the hog book. The hog books the best in my opinion,
• 59:12
  Speaker 1: It's the best single subject cookbook I've seen in the
• 59:15
  Speaker 1: last decade. Like I don't have like the hog experience
• 59:18
  Speaker 1: that you have. I mean, I have, like you know,
• 59:20
  Speaker 1: here and there a handful of ones that I've dealt with,
• 59:23
  Speaker 1: but I haven't dealt with like like you guys deal
• 59:24
  Speaker 1: with like tons of them all time. So I can't
• 59:27
  Speaker 1: say with you know, I can't be like a hog expert.
• 59:29
  Speaker 1: But I mean, I can't imagine there's something out there
• 59:31
  Speaker 1: that even remotely compares to that book, Not not at all.
• 59:35
  Speaker 1: I mean it's it's seriously unbelievably well done, and that
• 59:38
  Speaker 1: dude's developed like indisputable subject matter expertise where you really
• 59:43
  Speaker 1: you probably can't. I mean, maybe somewhere it or someone
• 59:47
  Speaker 1: that knows more. I don't know, man, I mean I
• 59:49
  Speaker 1: text Jesse about it, like I've killed a ton of
• 59:51
  Speaker 1: hogs and no how and no my. I mean, I
• 59:53
  Speaker 1: wrote a book on pork, you know, a cookbook on it.
• 59:56
  Speaker 1: But even I text Jesse sometimes with questions about just
• 1:00:00
  Speaker 1: you know, I killed one that was really big, and
• 1:00:01
  Speaker 1: I was curious because it did have a ton of fat,
• 1:00:04
  Speaker 1: if we could scald it and you know, scrape the
• 1:00:07
  Speaker 1: hair and actually keep the skin intact. Yeah, we tried
• 1:00:11
  Speaker 1: that once, That's right. I can't remember we had in
• 1:00:16
  Speaker 1: New Zealand. Were good? I thought we did with that
• 1:00:18
  Speaker 1: hog we got in Florida. Remember we kept that big
• 1:00:21
  Speaker 1: Yeah we scraped it right there. Oh yeah we made
• 1:00:23
  Speaker 1: our own. Yeah we made cheat your own as well.
• 1:00:27
  Speaker 1: Here's uh, yeah, you know what else we did down there?
• 1:00:30
  Speaker 1: We made our own sausage casinges. Oh yeah, cool. That
• 1:00:33
  Speaker 1: ain't easy. No, that's some work. We took all that
• 1:00:35
  Speaker 1: hog got out. But that was the hell of a
• 1:00:37
  Speaker 1: night that night. Indeed, you want to talk about a
• 1:00:41
  Speaker 1: fight between some dogs and a raccoon. Yeah, a lot
• 1:00:45
  Speaker 1: of things happened before the fight with the dog and
• 1:00:48
  Speaker 1: the hog. I want to real quick just give a
• 1:00:51
  Speaker 1: recap of that you skipped there. I've talked about this,
• 1:00:56
  Speaker 1: I'm gonna talk. I'm gonna tell a real quick recap
• 1:00:58
  Speaker 1: of this night. We're down turkey hunting, hunting for Osceola's
• 1:01:02
  Speaker 1: you know, you still gotta get right, uh, and we
• 1:01:08
  Speaker 1: ran into these guys. Is the guy that owned we're
• 1:01:11
  Speaker 1: out of place where there's like a dude that least
• 1:01:13
  Speaker 1: the turkey hunting rights on a place. But then the
• 1:01:17
  Speaker 1: actual guy that owned the place, we run into him,
• 1:01:19
  Speaker 1: and they're pouring up some big stiff drinks heading out,
• 1:01:23
  Speaker 1: you know, like those uh when you go to like
• 1:01:25
  Speaker 1: uh seven eleven big gold yeah, big gold size cocktails.
• 1:01:31
  Speaker 1: And they're going out in a swamp buggy to go
• 1:01:33
  Speaker 1: hunt pigs. And this guy's ranch, his cattle ranch, a
• 1:01:37
  Speaker 1: butts uh preserve, um like a preserved debt. It was
• 1:01:43
  Speaker 1: dedicated to a certain species of bird. I can't remember what,
• 1:01:47
  Speaker 1: but the no hunting on the preserve um and where
• 1:01:52
  Speaker 1: his where his place has been like historically grazed by
• 1:01:56
  Speaker 1: cattle is like those hammocks you know. So it's like
• 1:01:59
  Speaker 1: it's grab it's fly grassland with hammocks of like palmetto.
• 1:02:03
  Speaker 1: And then you go to this fence where it goes
• 1:02:06
  Speaker 1: from traditional cattle country to preserve. It's like the jungle starts.
• 1:02:12
  Speaker 1: I mean, if you look one direction, you think here
• 1:02:15
  Speaker 1: in one like state or country. At every look the
• 1:02:18
  Speaker 1: art directual, you think you're in another country. This border
• 1:02:21
  Speaker 1: of like cattle and and and he's got a fence,
• 1:02:24
  Speaker 1: but he's got doors cut into the fence. So when
• 1:02:28
  Speaker 1: he's fixing to go hog hunting, they open those doors
• 1:02:31
  Speaker 1: for a couple of days and all the pigs invade
• 1:02:34
  Speaker 1: his ranch. So the first step is to go and
• 1:02:37
  Speaker 1: close all the doors. Then you turn the dogs loose
• 1:02:42
  Speaker 1: and guess where the pigs get caught? Yep, oh man fence. Yeah,
• 1:02:48
  Speaker 1: they had a dog get caught real bad by a pig.
• 1:02:52
  Speaker 1: And I asked him, what is your vet think about
• 1:02:55
  Speaker 1: you bringing in all these dogs that are caught up
• 1:02:56
  Speaker 1: by pigs, and he said it's my favorite quotever. He said,
• 1:03:00
  Speaker 1: you gotta get a vet who likes the hunt hogs.
• 1:03:04
  Speaker 1: We lost. We lost a dog on this last hunt
• 1:03:07
  Speaker 1: on the saber Tooth episode. We had one to get
• 1:03:09
  Speaker 1: Gordon and went down fighting, died with his boots on. Yeah,
• 1:03:15
  Speaker 1: it was pretty gnarly. It was a big It's the
• 1:03:16
  Speaker 1: biggest hog I've ever killed on that property, Like right
• 1:03:19
  Speaker 1: at four killed dog? What ye was? Everybody was? Everybody
• 1:03:22
  Speaker 1: upset about the dog, imagine. Yeah. And it happened so fast,
• 1:03:26
  Speaker 1: like I saw him get cut right as I like
• 1:03:28
  Speaker 1: jumped onto the pig to stab him. But I didn't
• 1:03:31
  Speaker 1: realize that he gotten hit that bad. So and he
• 1:03:33
  Speaker 1: just bled out, M dude, I don't know what it
• 1:03:36
  Speaker 1: is that maybe you can answer this since you've done
• 1:03:38
  Speaker 1: so much more hog hunting. I just did, like I went.
• 1:03:40
  Speaker 1: It was in Texas a couple of weeks ago, and
• 1:03:42
  Speaker 1: didn't my first ever like real personal hog hunting, right,
• 1:03:45
  Speaker 1: not watching Steve do it or watching someone else do it.
• 1:03:48
  Speaker 1: And every time I'd see him at a hundred yards
• 1:03:50
  Speaker 1: and be like, oh ship, that's a giant. Oh god,
• 1:03:55
  Speaker 1: I'm looking at Chris the camera guy, like I think
• 1:03:57
  Speaker 1: it's gotta be over a hundred for sure, And that's
• 1:03:59
  Speaker 1: where we're looking at the plus or minus a hundred range. Yeah,
• 1:04:02
  Speaker 1: and we're like, okay, sweet, let's forget about nil guy,
• 1:04:04
  Speaker 1: let's go try to get on this hog. And like
• 1:04:07
  Speaker 1: I get to seventy, I'm like, yeah, still pretty big.
• 1:04:09
  Speaker 1: Get to fifty, I'm like getting a little bit smaller.
• 1:04:12
  Speaker 1: And when I'm at like thirty yards, I'm like, man,
• 1:04:15
  Speaker 1: that hunter pounder turned into like forty fifty again, Like
• 1:04:19
  Speaker 1: why is it? Because it's about why does everybody think
• 1:04:23
  Speaker 1: every bear is big? Correct? And why do they think
• 1:04:25
  Speaker 1: every mountain lion is a two pound tom? Yeah, it's
• 1:04:28
  Speaker 1: the it's the dimensionality of of hogs. Like even little
• 1:04:31
  Speaker 1: hogs are shaped the same as big hogs for the
• 1:04:34
  Speaker 1: most part. Short of like like this one that we
• 1:04:36
  Speaker 1: killed here, I pulled up the photos. You could see it,
• 1:04:38
  Speaker 1: like you can get a sense of how big it was. Um,
• 1:04:41
  Speaker 1: but this one had a ton of Russian born and
• 1:04:44
  Speaker 1: so it was those are born in the wild. Yeah,
• 1:04:50
  Speaker 1: that's not one of those hogs zillas where they exactly no.
• 1:04:55
  Speaker 1: But I mean, honestly, on our property, you'll see a
• 1:04:57
  Speaker 1: lot of ones that are clearly feral to me sticated
• 1:05:00
  Speaker 1: hogs and there it's pretty obvious they have a completely
• 1:05:03
  Speaker 1: different shape, that's a different strain altogether. Remember that guy
• 1:05:07
  Speaker 1: that turned up and he's got some eleven hunter pound
• 1:05:09
  Speaker 1: wild hog and it's all over social media something like
• 1:05:12
  Speaker 1: some too was like, hey, I just sold that guy
• 1:05:14
  Speaker 1: that I know, the dude who sold in the hog.
• 1:05:18
  Speaker 1: I was. Actually he's one of my buddies and we
• 1:05:20
  Speaker 1: were hog hunting together and we were talking about that
• 1:05:22
  Speaker 1: and he's like, I sold that guy the hog like
• 1:05:24
  Speaker 1: the week before. In fact, he's like, here's a picture
• 1:05:26
  Speaker 1: of it in my truck. Yeah. Yeah, this buddy of mine, um,
• 1:05:30
  Speaker 1: he's the only person in Georgia who has a license
• 1:05:33
  Speaker 1: for like live captive like Ferrell Hoggs like, and so
• 1:05:36
  Speaker 1: he just sold that guy that pig. Hey, real quick,
• 1:05:39
  Speaker 1: before we move on, we haven't mentioned all the things
• 1:05:41
  Speaker 1: that happened at night. Oh okay, no, I they caught
• 1:05:44
  Speaker 1: a pig that had they castraight. They caught a pig
• 1:05:46
  Speaker 1: and castrated it and turned it back out, huh, which
• 1:05:49
  Speaker 1: made the pig go from makes his mind off, he
• 1:05:52
  Speaker 1: became a barred hog, and it takes his mind off
• 1:05:55
  Speaker 1: ass and puts it on grass, as was explained to us.
• 1:06:00
  Speaker 1: Then they caught another pig that they had castrated years
• 1:06:03
  Speaker 1: gone by and kept that one m to eat. And
• 1:06:09
  Speaker 1: we got to the pig and cleaned all of its
• 1:06:11
  Speaker 1: intestines out and then inverted them and scraped them and
• 1:06:14
  Speaker 1: made our own sausage cases. Was his labor intensive, and
• 1:06:17
  Speaker 1: made our own cheech RNAs. When I was talking about Burnam,
• 1:06:21
  Speaker 1: do you remember were you there in New Zealand when
• 1:06:23
  Speaker 1: we had a We got a big ripper going and
• 1:06:25
  Speaker 1: through the whole pig in there and then dumped into
• 1:06:27
  Speaker 1: creek and scraped all of its hide off, all of
• 1:06:29
  Speaker 1: its hair off. But I always talked about that episode,
• 1:06:31
  Speaker 1: and I tell people that it is possible to film
• 1:06:34
  Speaker 1: a whole meter episode in one day. No, you guys weren't.
• 1:06:40
  Speaker 1: Maybe the hunting was done. What's up with the What's
• 1:06:44
  Speaker 1: what's up with you being? Uh? Oh? Go ahead, Johnnie.
• 1:06:46
  Speaker 1: I just was real quick, was gonna plug Jesse Griffiths
• 1:06:50
  Speaker 1: one more time and say, if you're in Austin, definitely
• 1:06:52
  Speaker 1: try to go to die due a yeah, and then
• 1:06:55
  Speaker 1: if you're interested in the hog book. Go to the
• 1:06:57
  Speaker 1: hogbook dot com. Yeah, and even if you're if you
• 1:07:00
  Speaker 1: don't think you're interested in the hog Book, go buy it.
• 1:07:02
  Speaker 1: It's unreal, Like it's so well done, and I mean
• 1:07:06
  Speaker 1: this is coming from a professional chef like it is.
• 1:07:09
  Speaker 1: I just think it's one of the most well written.
• 1:07:11
  Speaker 1: Look right here, I'm on the front page. It says
• 1:07:13
  Speaker 1: praise for the Hog Book easily one of the best
• 1:07:15
  Speaker 1: cookbooks that I have seen in years, Chef Kevin Gillespie
• 1:07:19
  Speaker 1: right there, he's not lying. I mean, I'm just I
• 1:07:22
  Speaker 1: have multiple copies. I like give them out as gifts
• 1:07:24
  Speaker 1: to people, Like I just bought like a case of
• 1:07:26
  Speaker 1: them from Jesse And like anytime somebody's like I don't
• 1:07:29
  Speaker 1: really know what to do with hogs, I'm like, hang tight, Like,
• 1:07:31
  Speaker 1: just hand copy of this book. Phil, Are you going
• 1:07:33
  Speaker 1: down to Texas with us? When we got down Texas
• 1:07:35
  Speaker 1: pretty soon? We gotta get a reservation there? Have you
• 1:07:43
  Speaker 1: told him? Have you gotten us a reservation? Yeah, let's
• 1:07:47
  Speaker 1: talk to him. Um, so tell me about this whole
• 1:07:51
  Speaker 1: uh semifinalists restaurant tour, restaurant tour. That's a hard word.
• 1:07:56
  Speaker 1: Restaurant tour, restaurant tour um, the James Beard Foundation. So
• 1:07:59
  Speaker 1: it's like the easiest way I can describe it is
• 1:08:01
  Speaker 1: that it is the It's like the Academy Awards for
• 1:08:03
  Speaker 1: the food and beverage hospitality industry. It's a really big deal. Um,
• 1:08:08
  Speaker 1: I've been nominated. I think this is my tenth nomination.
• 1:08:11
  Speaker 1: I'm like the Susan Lucci of of the James Beard Foundation.
• 1:08:14
  Speaker 1: But you can't steal the deal. Now, I can't ever win.
• 1:08:16
  Speaker 1: I just get nominated a ton, but like I mean, yeah, yeah,
• 1:08:21
  Speaker 1: and I don't. I'm not like a really good loser,
• 1:08:24
  Speaker 1: so I have a tendency when I don't win to
• 1:08:26
  Speaker 1: show my ass pretty much immediately following that son um
• 1:08:30
  Speaker 1: this year, I was very much not expecting this, to
• 1:08:33
  Speaker 1: be honest with you, because the two most difficult ones
• 1:08:36
  Speaker 1: to even be nominated for our Restaurateur and then another
• 1:08:39
  Speaker 1: one called Outstanding Chef. Because there are a national awards,
• 1:08:42
  Speaker 1: so it's not regionalized. It's like you gotta cut through
• 1:08:45
  Speaker 1: a lot of chaft to like make it um. And
• 1:08:47
  Speaker 1: I was just shocked. And I interestingly enough, I think
• 1:08:52
  Speaker 1: that a letter that I wrote to the Foundation this
• 1:08:55
  Speaker 1: year might have been the reason that I made the list.
• 1:08:58
  Speaker 1: Because you're like, what gives I read a letter and
• 1:09:00
  Speaker 1: just said, you say that you care about these particular things, like, well,
• 1:09:05
  Speaker 1: they've they're very vocal about social justice and social aspects,
• 1:09:09
  Speaker 1: and like restaurants having an obligation to improve, um, you know,
• 1:09:14
  Speaker 1: in their hiring practices, all these things, you know. But
• 1:09:16
  Speaker 1: then I don't feel like they reciprocate that with who
• 1:09:19
  Speaker 1: they hand the awards out to. And so I wrote
• 1:09:21
  Speaker 1: them a letter and said, you know, my restaurant group
• 1:09:23
  Speaker 1: is owned like by a minority as well as myself, Like,
• 1:09:28
  Speaker 1: we operate our own charity that that feeds five families
• 1:09:32
  Speaker 1: a day in Atlanta. We dedicate almost half of our
• 1:09:35
  Speaker 1: profits every year to that, Like and yet somehow, some way,
• 1:09:39
  Speaker 1: like you seemingly overlook that kind of stuff, and then
• 1:09:42
  Speaker 1: you give the awards out to people who six months
• 1:09:44
  Speaker 1: from now end up having a New York Times article
• 1:09:46
  Speaker 1: written about how they have this horrible culture inside their business.
• 1:09:49
  Speaker 1: So like, you know, put your money where your mouth
• 1:09:53
  Speaker 1: and so and also doing a little subter fee, doing
• 1:09:59
  Speaker 1: a lot things you're not supposed to be doing. And
• 1:10:02
  Speaker 1: I at the place we're talking about, and I was
• 1:10:05
  Speaker 1: all night saying to my wife, like I just smell
• 1:10:08
  Speaker 1: a fish. I smell a fish. I mean, it's just
• 1:10:12
  Speaker 1: it's like so anyhow, I I just was maybe it
• 1:10:16
  Speaker 1: was an inappropriate thing to do, but I felt compelled
• 1:10:19
  Speaker 1: to do this, and so somehow, some way, I think
• 1:10:22
  Speaker 1: maybe that, like I don't know, maybe that's what got
• 1:10:25
  Speaker 1: me on the list, because I certainly was not expecting
• 1:10:26
  Speaker 1: it by any more. Hopefully that, I mean, that's not
• 1:10:28
  Speaker 1: your own goal, but hopefully that I mean, it's glad.
• 1:10:31
  Speaker 1: I'm glad you got on there, but hopefully that helps
• 1:10:33
  Speaker 1: in the future to get other people that are actually,
• 1:10:36
  Speaker 1: you know, meant to be there, because I was, like,
• 1:10:39
  Speaker 1: you know, especially that award, like what makes you an
• 1:10:42
  Speaker 1: outstanding restaurateur is all about your culture and what you
• 1:10:45
  Speaker 1: do as a company and how you support your team
• 1:10:47
  Speaker 1: and all that kind of stuff. It doesn't this isn't
• 1:10:49
  Speaker 1: like flash in the pan. It really should be an
• 1:10:51
  Speaker 1: award that's given out to people who are making like
• 1:10:53
  Speaker 1: a substantial difference in their localized food in beverage community,
• 1:10:57
  Speaker 1: but are also like kind of setting the tone for
• 1:11:00
  Speaker 1: what you would want people to do in the future.
• 1:11:02
  Speaker 1: And it's really easy to talk about doing it, but
• 1:11:04
  Speaker 1: I can tell you it's very hard and expensive to
• 1:11:06
  Speaker 1: actually do it, and so you know, hopefully that encourages
• 1:11:09
  Speaker 1: people to do that in the future. Congratulations, appreciate. Semifinalists
• 1:11:14
  Speaker 1: are there, I don't know, maybe fifteen or something like
• 1:11:17
  Speaker 1: that in the country, and then it'll go to five
• 1:11:20
  Speaker 1: finalists week after next something like that. At two weeks.
• 1:11:24
  Speaker 1: People should go out there. There should be a social
• 1:11:26
  Speaker 1: media campaign. I wish it's that's the way it worked,
• 1:11:28
  Speaker 1: Like how you do that kind of stuff with the
• 1:11:31
  Speaker 1: oscars man for sure? Yeah, I would that be huge.
• 1:11:34
  Speaker 1: I mean I don't I don't think anybody really understands
• 1:11:37
  Speaker 1: how you like, who is who is shortening the list
• 1:11:41
  Speaker 1: or even then once the list is shortened, because I've
• 1:11:43
  Speaker 1: been a finalist a number of times in different categories,
• 1:11:47
  Speaker 1: like why this person wins in this and these other
• 1:11:49
  Speaker 1: folks don't, like, I have no idea how that works,
• 1:11:51
  Speaker 1: to be honest with you. We've been nominated for those
• 1:11:53
  Speaker 1: soun's bitches and went down to the ceremony and everything
• 1:11:55
  Speaker 1: didn't win. Yeah, the last time, I was like, I
• 1:11:58
  Speaker 1: wanted to come if I knew I wasn't to win. Literally,
• 1:12:01
  Speaker 1: it's not a great story about me. But the last
• 1:12:03
  Speaker 1: time I was there, I thought for sure I was
• 1:12:05
  Speaker 1: gonna win. And when I did, you're sitting there like
• 1:12:08
  Speaker 1: going over your notes for your speech and stuff. I
• 1:12:10
  Speaker 1: don't know what I was really fucking. I was like
• 1:12:12
  Speaker 1: antie a ship. And then when they announced somebody else's name,
• 1:12:16
  Speaker 1: this is in such poor taste. I literally just stood
• 1:12:18
  Speaker 1: up and said funck this and walked out and then
• 1:12:21
  Speaker 1: got like black out drunk um off of all the
• 1:12:24
  Speaker 1: free booze. So so yeah, that's good, Kevin Gillespie, Like
• 1:12:28
  Speaker 1: high character story there, you know, very proud moment for
• 1:12:32
  Speaker 1: my wife and my teammates. Yeah, I would think that
• 1:12:35
  Speaker 1: they would then never award you anything. Well, I was
• 1:12:37
  Speaker 1: pretty sure I was blacklisted for for some stuff like yeah,
• 1:12:40
  Speaker 1: I mean, I'm definitely apologized. I was. I was just
• 1:12:43
  Speaker 1: so wound up, like there's so much anxiety leading into
• 1:12:46
  Speaker 1: it that like I just blew up for something. Man
• 1:12:49
  Speaker 1: man uh speaking of restaurantses not't do the restaurant, Okay,
• 1:12:57
  Speaker 1: I told I shared a story about my old man
• 1:12:59
  Speaker 1: talking about these guys used to hang deer until they
• 1:13:01
  Speaker 1: were coated in mold. This guy writes in and I
• 1:13:05
  Speaker 1: must have said something like I don't know at least
• 1:13:07
  Speaker 1: that's what my dad said. I wasn't there, And he
• 1:13:08
  Speaker 1: wrote in to say like he wants to substantiate the
• 1:13:12
  Speaker 1: story based on something that happened to him when he
• 1:13:14
  Speaker 1: was worked at an avatar a country avatich is that
• 1:13:22
  Speaker 1: you want a hell of an album is avatoires blues
• 1:13:27
  Speaker 1: Nick cave um hell of an especially the second part.
• 1:13:32
  Speaker 1: So they used to hang cattle twenty eight days humidity control,
• 1:13:39
  Speaker 1: large coolers. You said they would grow mold. He said,
• 1:13:41
  Speaker 1: the building was really old. The cows would start growing
• 1:13:44
  Speaker 1: a gray mold similar to hair over the entire carcass.
• 1:13:48
  Speaker 1: By day one it was thickly covering any area with
• 1:13:51
  Speaker 1: protein or meat exposed from fat. And by day some
• 1:13:56
  Speaker 1: cows had grown bad green mold as long as two
• 1:14:01
  Speaker 1: inch strands. So two inch strands of mold. He goes
• 1:14:06
  Speaker 1: on to say, this was This was a government inspected
• 1:14:08
  Speaker 1: building in Ontario, all kinds of protocols. When they were
• 1:14:13
  Speaker 1: working on stuff they had what was deemed the bad mold.
• 1:14:16
  Speaker 1: The inspector would be there all day to watch them
• 1:14:18
  Speaker 1: cut the beef. They had to have super hot water
• 1:14:22
  Speaker 1: tanks that drip almost boiling water into stainless steel. Tanks.
• 1:14:26
  Speaker 1: The tanks slowly drained between every cut. They required to
• 1:14:31
  Speaker 1: sterilize the knife blade in the tank. When they're working
• 1:14:34
  Speaker 1: on bad mold, they were required to cut from underneath
• 1:14:37
  Speaker 1: towards out so as to not drag the mold into
• 1:14:40
  Speaker 1: the meat um. When they're doing the not so bad mold,
• 1:14:45
  Speaker 1: they trimmed off a considerable layer underneath to give more
• 1:14:48
  Speaker 1: of a buffer. It was a very tender dry aged
• 1:14:55
  Speaker 1: never had anybody get sick, never had any complaints. The
• 1:14:58
  Speaker 1: coolers are eventually upgrade, but mold is really hard to
• 1:15:01
  Speaker 1: avoid these old buildings because I think a lot of
• 1:15:04
  Speaker 1: folks in the country eat moldy beef. It was common
• 1:15:07
  Speaker 1: at every avatoire in that county that didn't have a
• 1:15:11
  Speaker 1: building built newer. The I mean part of the process,
• 1:15:16
  Speaker 1: the dry aging process is such that that mold is
• 1:15:19
  Speaker 1: critical to it actually working. Like that's how it takes place.
• 1:15:22
  Speaker 1: So like that that mold on the surfaces, it's not
• 1:15:26
  Speaker 1: only is it not dangerous, it's actually like preventing it
• 1:15:29
  Speaker 1: from being dangerous, Like it's like putting a jacket on
• 1:15:31
  Speaker 1: it so that the meat that is you know, he
• 1:15:34
  Speaker 1: points out that like it was it's in areas where
• 1:15:36
  Speaker 1: the protein was exposed from the fat. The fat doesn't
• 1:15:38
  Speaker 1: really grow it in a lot of ways, like it
• 1:15:40
  Speaker 1: doesn't have the same effect on the on the fat
• 1:15:42
  Speaker 1: component of it. Um. But that white mold is what
• 1:15:45
  Speaker 1: it would be called. The gray that he's referring to
• 1:15:48
  Speaker 1: is called white mold for UM. I won't go down
• 1:15:51
  Speaker 1: the list of like its actual scientific names because it'll
• 1:15:54
  Speaker 1: just confuse people. But that white mold is a very safe,
• 1:15:58
  Speaker 1: very helpful It tells you that you're doing this at
• 1:16:00
  Speaker 1: the right temp because it only grows at a very
• 1:16:03
  Speaker 1: particular temp and only grows at a very particular humidity level.
• 1:16:06
  Speaker 1: And that's inside that range of something that's very safe. Now,
• 1:16:08
  Speaker 1: that green mold on that that stus dicey as ship
• 1:16:12
  Speaker 1: and it's really not You've got to be really really
• 1:16:15
  Speaker 1: careful with it. I'm I'm surprised that they were allowed
• 1:16:19
  Speaker 1: to cut it out. He doesn't name the place. Yeah,
• 1:16:22
  Speaker 1: I think that under most circumstances with modern like beef
• 1:16:27
  Speaker 1: dry aging, that inspector that he's referring to will will
• 1:16:31
  Speaker 1: reclaim that meat and it'll just get thrown away. Like
• 1:16:34
  Speaker 1: they won't allow them to actually trim it off because
• 1:16:38
  Speaker 1: that's the stuff that will make you really sick that
• 1:16:40
  Speaker 1: you have to be really careful with. And so that
• 1:16:41
  Speaker 1: technique that he's talking about makes perfect sense. That's really
• 1:16:44
  Speaker 1: the only path out of that is that you've got
• 1:16:46
  Speaker 1: to start somewhere underneath the white mold and then kind
• 1:16:49
  Speaker 1: of get inside the animal and then kind of come
• 1:16:51
  Speaker 1: back out and take off that whole chunk. And so
• 1:16:53
  Speaker 1: you get huge amounts of meat loss in that scenaria.
• 1:16:56
  Speaker 1: Now with wild game, though, it's completely different because there's
• 1:16:59
  Speaker 1: really no no particular benefit to you dry aging something
• 1:17:05
  Speaker 1: like a deer because and somebody, I'm sure somebody's gonna
• 1:17:08
  Speaker 1: rite and be like, you're wrong, Kevin, I'm not talking
• 1:17:11
  Speaker 1: about hanging an animal. I'm talking about dry aging an animal.
• 1:17:14
  Speaker 1: Like without a lot of extra muscular and intramuscular fat,
• 1:17:20
  Speaker 1: dry agings effects are pretty limited. Like the dry aging
• 1:17:24
  Speaker 1: component breaks down natural enzymes in the meat that are
• 1:17:27
  Speaker 1: present along the connection points of the protein and the fat,
• 1:17:31
  Speaker 1: and so if there's not any fat, it doesn't really
• 1:17:33
  Speaker 1: do the same thing, and you will end up with
• 1:17:34
  Speaker 1: just tremendous loss. And so that's why really hanging a
• 1:17:37
  Speaker 1: deer less than that twenty one days is probably your
• 1:17:40
  Speaker 1: best bet, because what you do want is some evaporative um,
• 1:17:44
  Speaker 1: you know, sort of loss of moisture, because that will
• 1:17:47
  Speaker 1: um just the blood itself. Blood is very acidic and
• 1:17:50
  Speaker 1: so the blood will break down the muscle protein, make
• 1:17:53
  Speaker 1: it more tender, and it will concentrate its flavor because
• 1:17:55
  Speaker 1: you're you're losing water. But if it shifts into that
• 1:17:59
  Speaker 1: dry aging realm, you're probably not doing much to to
• 1:18:02
  Speaker 1: tenderize it that much further, and you're running a really
• 1:18:05
  Speaker 1: serious risk of just having a tremendous loss on that animal.
• 1:18:08
  Speaker 1: When you got to butcher, uh, we had some stuff
• 1:18:14
  Speaker 1: that had been dry age for eight some it was
• 1:18:16
  Speaker 1: an odd dns dry j ten months, and it was
• 1:18:20
  Speaker 1: we got into the shoulder and if you did that
• 1:18:24
  Speaker 1: shoulder and cross section, the only thing that was left
• 1:18:27
  Speaker 1: that the only thing that wasn't rind was the size
• 1:18:29
  Speaker 1: of a walnut right like in diameter. It always sounds
• 1:18:32
  Speaker 1: like the size of a white tail's tenderloin, like a
• 1:18:36
  Speaker 1: hot dog, almost in the center, running through the center,
• 1:18:39
  Speaker 1: and it was all rind. I imagine another six months
• 1:18:41
  Speaker 1: the rind would have would have become rind. And you
• 1:18:44
  Speaker 1: said it tasted like blue cheese tastes like because it
• 1:18:48
  Speaker 1: was interesting. I wouldn't like eat it every night, but
• 1:18:51
  Speaker 1: it was. It was it was like, wow, that's I thought.
• 1:18:55
  Speaker 1: That white mold is the same mold that is growing
• 1:18:59
  Speaker 1: on cave age. Jeesus, that's why they taste that way.
• 1:19:01
  Speaker 1: I mean, it's the exact same stuff. And so um.
• 1:19:04
  Speaker 1: You know, everybody has different opinions on how long you
• 1:19:06
  Speaker 1: should take dry aging, you know, and it really is
• 1:19:08
  Speaker 1: a matter of personal preference and taste. Um. The science
• 1:19:11
  Speaker 1: behind it says that there's that the tenderizing effects of
• 1:19:15
  Speaker 1: it stop at a certain point, and then from that
• 1:19:17
  Speaker 1: point forward, you're really just aging for flavor's sake, Like
• 1:19:20
  Speaker 1: do you want it to be much much stronger tasting? Um.
• 1:19:24
  Speaker 1: But it is different with game species. It's different with everything.
• 1:19:27
  Speaker 1: I mean we're talking about and when everybody's talking about
• 1:19:29
  Speaker 1: drey aging and what he's talking about is cattle, and
• 1:19:31
  Speaker 1: it's just a whole different ball game. You know that
• 1:19:34
  Speaker 1: you can dry edge I mean we dry edged ducks
• 1:19:35
  Speaker 1: in my restaurants, um, but it doesn't take very long
• 1:19:39
  Speaker 1: to dry itch a duck, so you know, and that
• 1:19:41
  Speaker 1: really is just too concentrate that UM. Pull some moisture
• 1:19:45
  Speaker 1: out concentrate the density of the flesh. But we're really
• 1:19:48
  Speaker 1: not tenderizing it. We're not leaving it long enough for
• 1:19:50
  Speaker 1: that to happen. Have you ever heard of a contraption
• 1:19:52
  Speaker 1: called a Warner Bruntler sheer force test? No, not at all.
• 1:19:56
  Speaker 1: It's how they measure meat tenderness. Oh okay, And you
• 1:20:00
  Speaker 1: take like you cut it to a certain thickness, and
• 1:20:02
  Speaker 1: it's this machine that punches three centimeter diameter I think
• 1:20:08
  Speaker 1: it's centimeter diameter holes through meat, and it measures resistance
• 1:20:12
  Speaker 1: on the meat. I think that all this talk about
• 1:20:17
  Speaker 1: all this like dry age in this and that and
• 1:20:18
  Speaker 1: the other thing these days, what I want something it's
• 1:20:21
  Speaker 1: a long study. What I want someone to do is
• 1:20:23
  Speaker 1: I want someone to take a chunk helped meat, and
• 1:20:27
  Speaker 1: I don't give a shot how long you age it,
• 1:20:28
  Speaker 1: but take a chunk help me and hit it with
• 1:20:30
  Speaker 1: a shear force test and then freeze a bunch of
• 1:20:34
  Speaker 1: that right, and then six months later, hit it with
• 1:20:37
  Speaker 1: a shear FORCET test. Hit it with a shear force
• 1:20:39
  Speaker 1: test at twelve months, hit it with a shear FORCET
• 1:20:41
  Speaker 1: test at eighteen twenty four. I can't keep doing twelves
• 1:20:45
  Speaker 1: because I forget how it goes thirty six. Yep, there, um,
• 1:20:53
  Speaker 1: I used to know all the way up to twelve
• 1:20:54
  Speaker 1: times twelve. So yeah, then they don't teach you beyond that.
• 1:21:01
  Speaker 1: That's why you're committed Earlier. Earlier, when you were like
• 1:21:05
  Speaker 1: I would have chosen twelve instead of thirteen. That's the reason.
• 1:21:08
  Speaker 1: We've just gotten to the root of it. So uh,
• 1:21:11
  Speaker 1: because I feel like totally anecdotally, but so many other
• 1:21:14
  Speaker 1: people agree that you get damn. My brother Danny, he
• 1:21:20
  Speaker 1: runs his moose program. He runs his moose program where he's, oh,
• 1:21:24
  Speaker 1: he starts eating a moose out a year. He's he's
• 1:21:28
  Speaker 1: got his moose program and his freezer so that it's
• 1:21:31
  Speaker 1: offset by a year. So if he kills a bowl
• 1:21:35
  Speaker 1: in September one, he'll begin consuming that bowl September. He's
• 1:21:41
  Speaker 1: offset for that reason. He's like, dude, you can't. It's
• 1:21:45
  Speaker 1: like it just gets it's different when you put it's tender,
• 1:21:48
  Speaker 1: then it's not tender when I put it in there. Yeah,
• 1:21:50
  Speaker 1: there's I mean, what's what's taking places sort of twofold.
• 1:21:53
  Speaker 1: So there's the other form of aging is wet aging,
• 1:21:56
  Speaker 1: you know, and that's where you bag something, wrap something,
• 1:21:58
  Speaker 1: and it's sitting in its own blood. And again blood
• 1:22:01
  Speaker 1: is acidic, so it has its own tender rizing effects.
• 1:22:03
  Speaker 1: But it's there anyway, that's what I understand. But there anyway,
• 1:22:06
  Speaker 1: what happens is that freezing and then defrosting ruptures the cells,
• 1:22:11
  Speaker 1: like ruptures the cell walls of the protein. And so
• 1:22:14
  Speaker 1: it does have a natural tender rising offense. So if
• 1:22:16
  Speaker 1: you really wanted to get it, after you unplug your
• 1:22:17
  Speaker 1: fridge now and then, I mean, actually there's a method
• 1:22:21
  Speaker 1: and it's okay, I can't believe I'm saying this on
• 1:22:24
  Speaker 1: meat Eater, because it's a method for tofu, like to
• 1:22:27
  Speaker 1: change the texture of tofu. And so you'll marinate it,
• 1:22:31
  Speaker 1: freeze it, defrost it, freeze it defrost it frees it defrosted,
• 1:22:34
  Speaker 1: and then everything everything. Note it actually does the exact
• 1:22:38
  Speaker 1: it dns. It makes it much more dense, and after
• 1:22:41
  Speaker 1: the sixth or seventh time, you end up with something
• 1:22:43
  Speaker 1: that has the texture of a chicken breast or something
• 1:22:46
  Speaker 1: like losing water. It's losing water and the in this case,
• 1:22:49
  Speaker 1: since it's vegetable based, the rigid cell walls of the
• 1:22:54
  Speaker 1: are actually are rupturing completely. You know, they're not as
• 1:22:57
  Speaker 1: malleable as meat proteins. So I remember, ever, buddy Steve
• 1:23:00
  Speaker 1: Jones rode in to tell us Steve Jones from Missouri
• 1:23:04
  Speaker 1: believe because we're always talking about how like, oh, it
• 1:23:07
  Speaker 1: doesn't make a difference if you you know thoughts of
• 1:23:09
  Speaker 1: meat killer nams. But you're saying, well, it does because
• 1:23:15
  Speaker 1: of what you just explained, where's breaking down the cell walls.
• 1:23:18
  Speaker 1: So like if you let's just say you did that
• 1:23:19
  Speaker 1: with a elk backstrap four times, do you think that
• 1:23:24
  Speaker 1: that elk backstrap is gonna be better or worse for
• 1:23:27
  Speaker 1: doing water? Yeah, it's gonna shut a lot of water.
• 1:23:30
  Speaker 1: And so then you run into a risk of like
• 1:23:32
  Speaker 1: you're you're into that territory of being really worried about
• 1:23:35
  Speaker 1: freezer burn or almost freeze drying something because you're you know,
• 1:23:40
  Speaker 1: that's the method of effectively freeze drying is that you're using.
• 1:23:43
  Speaker 1: It will be dryer when you cook it could It
• 1:23:45
  Speaker 1: could very well be. You gotta be careful with it,
• 1:23:46
  Speaker 1: for sure. I want to back up on the hog thing.
• 1:23:49
  Speaker 1: Maybe feel feel FIL's got time he can just go
• 1:23:52
  Speaker 1: insert this back where it belongs. I understand, like guys
• 1:23:57
  Speaker 1: are doing damage control and shooting all kinds of hawks.
• 1:24:00
  Speaker 1: Totally get their shooting all kinds of hogs, and and
• 1:24:01
  Speaker 1: they don't have the time or whatever, like they're doing
• 1:24:04
  Speaker 1: like a job to like do harg control. I'm not
• 1:24:08
  Speaker 1: saying that they're that you're like bad and not eat them.
• 1:24:11
  Speaker 1: I just don't say you can't eat them. Correct, Right,
• 1:24:14
  Speaker 1: Like you're shooting ship loads a hog because there's a
• 1:24:16
  Speaker 1: hog infestation, You're not gonna then spend it's like eighty
• 1:24:20
  Speaker 1: degrees out right, you know. It's like, of course, like
• 1:24:22
  Speaker 1: I get it right, that's ontally gonna happen. But it
• 1:24:26
  Speaker 1: doesn't mean you can't. And if someone wants one, I
• 1:24:28
  Speaker 1: feel like you can't. You shouldn't tell them that you
• 1:24:30
  Speaker 1: can't eat it. Ye. Yeah, because we're shooting two hundred
• 1:24:35
  Speaker 1: of them. Nobody wants to clean that many of them.
• 1:24:38
  Speaker 1: That's what it comes down to. I mean, at the
• 1:24:40
  Speaker 1: end of the day. And don't get me wrong, they
• 1:24:42
  Speaker 1: vary tremendously from this is clearly a domesticated bloodline that
• 1:24:46
  Speaker 1: is now feral to this is a truly wild bloodline.
• 1:24:50
  Speaker 1: Drastic difference in flavor, age, sex, all that kind of stuff,
• 1:24:54
  Speaker 1: like changes it tremendously, and so I can understand though
• 1:24:57
  Speaker 1: you know, you mentioned this about castrating the pig. Like
• 1:25:00
  Speaker 1: one of the tricks that I'd always that I had
• 1:25:02
  Speaker 1: learned like earlier in my life, is that if you
• 1:25:03
  Speaker 1: do kill one of these big boares, if you can,
• 1:25:07
  Speaker 1: if you can, like within the first five minutes of
• 1:25:09
  Speaker 1: having killed it, cut its nuts off, the meat is
• 1:25:13
  Speaker 1: significantly better tasting. Really yeah. So and I'm like, I
• 1:25:18
  Speaker 1: don't even know how that's possible, Like it's heart's not
• 1:25:20
  Speaker 1: beating anymore, but it seems to make a difference. You know,
• 1:25:23
  Speaker 1: maybe it's a placebo, but I don't think so. I
• 1:25:24
  Speaker 1: think it makes a pretty drastic difference in the end
• 1:25:26
  Speaker 1: flavor of it. So um. Yeah. And when we look
• 1:25:30
  Speaker 1: we do on the property that I'm that I have
• 1:25:32
  Speaker 1: in Georgia, we're doing both damage control trying to keep
• 1:25:36
  Speaker 1: populations in check because they're out of control. I mean,
• 1:25:38
  Speaker 1: we killed three hundred last year and it did nothing.
• 1:25:40
  Speaker 1: So um. And so there are days that you just
• 1:25:44
  Speaker 1: sit you just go down in the morning and you
• 1:25:46
  Speaker 1: sit in your stand all day long, pack a lunch,
• 1:25:48
  Speaker 1: and I mean I'll literally just sit there and like
• 1:25:51
  Speaker 1: you know, watch videos on my phone, and then you
• 1:25:53
  Speaker 1: just shoot every pig that comes out, you know, and
• 1:25:55
  Speaker 1: you just like, I mean, you don't get out of
• 1:25:57
  Speaker 1: your stand. You stay so that more will come, and
• 1:25:59
  Speaker 1: more we'll coming, because they come to their own dead,
• 1:26:02
  Speaker 1: like pigs will come to check out the dead pig
• 1:26:05
  Speaker 1: and eat it. So it's pretty good, you know, chance
• 1:26:08
  Speaker 1: that they'll be more. And in that case, yet, those
• 1:26:10
  Speaker 1: ones that you killed earlier in the day are probably
• 1:26:11
  Speaker 1: not a very good idea for you to be eating.
• 1:26:13
  Speaker 1: But the idea that you can't eat them is just
• 1:26:16
  Speaker 1: complete fallacy. And in reality, like especially certain size ones,
• 1:26:20
  Speaker 1: not only can you eat them. I mean I know
• 1:26:23
  Speaker 1: this because we serve them at the Saber Tooth dinner
• 1:26:26
  Speaker 1: last week, and the commentary across the board from everyone
• 1:26:29
  Speaker 1: who dined there was this just tastes like a much
• 1:26:33
  Speaker 1: better pork, Like it tastes like pork that's just a
• 1:26:35
  Speaker 1: lot better than what I can normally get. And you're like, yeah,
• 1:26:37
  Speaker 1: that's exactly I heard firsthand from a person. I heard
• 1:26:40
  Speaker 1: firsthand from a person who participated in that dinner. Who
• 1:26:43
  Speaker 1: did you hear from? Loved it awesome? Good? I mean, honestly,
• 1:26:48
  Speaker 1: I told this sounds like I'm being exaggertory but private.
• 1:26:53
  Speaker 1: I think, uh, I think it's one of the best
• 1:26:56
  Speaker 1: meals I've cooked in twenty plus years of doing this professional.
• 1:26:59
  Speaker 1: I think you'd agree it was dialed in like we
• 1:27:01
  Speaker 1: It was good, very good. Uh. Speaking of rotten old
• 1:27:13
  Speaker 1: Hoggs and culinary awards, We're gonna go out the Mediator
• 1:27:18
  Speaker 1: Investigates now. So we did our first ever Media Investigates
• 1:27:21
  Speaker 1: a couple of episodes ago and Katie Hill reported on
• 1:27:25
  Speaker 1: going on Amazon and finding all kinds of endangered species
• 1:27:28
  Speaker 1: horns for sale. Right now, we're gonna hear from our
• 1:27:31
  Speaker 1: very own Maggie Hudlow. Uh. And this you actually went
• 1:27:35
  Speaker 1: down You went to Florida. I did. Yeah, I went
• 1:27:37
  Speaker 1: to Tallahassee and what's going on? And tell why? What's
• 1:27:40
  Speaker 1: going on? Yeah? So it was a rally. It was
• 1:27:43
  Speaker 1: a lot of fishing guides, truckers, truck fishing guides, folks
• 1:27:50
  Speaker 1: from the outdoor industry, and it was a rally protesting
• 1:27:53
  Speaker 1: centate bill to five eight UM. And this was kind
• 1:27:59
  Speaker 1: of some sneaky politics, is what was going on. And
• 1:28:02
  Speaker 1: that's why folks were all fired up. UM. And for
• 1:28:06
  Speaker 1: folks that don't know, Florida has got some serious water issues.
• 1:28:10
  Speaker 1: I mean last year loan millions of fish washed up
• 1:28:14
  Speaker 1: on shore from toxic red algae blooms, and uh, everything
• 1:28:20
  Speaker 1: kind of about Florida's water management issues are it revolves
• 1:28:26
  Speaker 1: around Okeechobee. Like Okeechobee, and so it used to the
• 1:28:31
  Speaker 1: water used to flow north south through Okeechobee down through
• 1:28:35
  Speaker 1: the Everglades through what they called the Sea of Grass
• 1:28:38
  Speaker 1: and acted acted as this natural filtration system. But they
• 1:28:43
  Speaker 1: turned that into agg land developed it well, and they
• 1:28:45
  Speaker 1: had that flood that killed thousand people. Right, it's many
• 1:28:51
  Speaker 1: thousands of people. How many hell of a flood. I'm
• 1:28:53
  Speaker 1: gonna look that flood up, Look that up. So they
• 1:28:56
  Speaker 1: you know, now the now the water is rerouted, and
• 1:28:58
  Speaker 1: now now they use kind of these dams and these
• 1:29:02
  Speaker 1: things as as little political ponds to to kind of
• 1:29:06
  Speaker 1: divert where they want things to go. And so they've
• 1:29:10
  Speaker 1: been trying to figure out for years now how to
• 1:29:14
  Speaker 1: deal with Okeechobee because it collects everything that comes down,
• 1:29:18
  Speaker 1: so it's basically a holding tank and it has the
• 1:29:21
  Speaker 1: super phosphorus rich water and people still need access to
• 1:29:26
  Speaker 1: this water. They needed for eggs, they needed just for water,
• 1:29:30
  Speaker 1: um and it um Oh. Apparently almost two thousand people
• 1:29:37
  Speaker 1: died in the flood of Okeechobee, Thank you, Sean. And
• 1:29:43
  Speaker 1: that that inspired, you know, I guess what like a
• 1:29:48
  Speaker 1: radical overcorrection or helped justify yep. And it was this.
• 1:29:53
  Speaker 1: It was a huge feat of what they did there.
• 1:29:55
  Speaker 1: But but then they realized that they have this water
• 1:29:58
  Speaker 1: and they don't really know what to do with fit
• 1:30:00
  Speaker 1: because when it goes to the east and west, it's
• 1:30:04
  Speaker 1: just this super nutrient rich water that's flowing into these
• 1:30:08
  Speaker 1: very um fragile aquatic ecosystems and they can't handle that.
• 1:30:13
  Speaker 1: So that's what causes these blue green algae blooms, these
• 1:30:17
  Speaker 1: um and that's in fresh water, and the red alga blooms,
• 1:30:21
  Speaker 1: and basically it just kind of eats up all of
• 1:30:24
  Speaker 1: the all the oxygen in the water, kind of suffocates
• 1:30:29
  Speaker 1: mo like the pictures you think, like, I mean it's
• 1:30:32
  Speaker 1: the beach carpeted. Yeah, and dead fish and and huge
• 1:30:38
  Speaker 1: not just small feeders wash up on the multiple manatees
• 1:30:43
  Speaker 1: like it's it's a massive killer. So they've been working
• 1:30:47
  Speaker 1: on addressing this. They've got them the Lake Okachobee Systems
• 1:30:51
  Speaker 1: Operation Manual is something they've been working on, and that's
• 1:30:55
  Speaker 1: with the South Florida Water Management District. The Army Corps
• 1:30:57
  Speaker 1: of Engineers have been working on this. Kind of the
• 1:31:00
  Speaker 1: best solution they've come up with currently is this e
• 1:31:03
  Speaker 1: A a reservoir that they're trying to build. So this
• 1:31:07
  Speaker 1: has been like years in the making. And Captains for
• 1:31:10
  Speaker 1: Clean Waters, this nonprofit built by um fishing captains that
• 1:31:13
  Speaker 1: are being affected by this. They've all been working together
• 1:31:16
  Speaker 1: to come up with a plan to deal with the water.
• 1:31:19
  Speaker 1: And then on February four, s B two five oh
• 1:31:22
  Speaker 1: eight comes through, which is a bit budget sorry budget
• 1:31:26
  Speaker 1: conforming bill uh St State. So this bill has so
• 1:31:33
  Speaker 1: much stuff crammed into it. I mean it they have
• 1:31:36
  Speaker 1: like planning on changing who owns a certain park. It's
• 1:31:41
  Speaker 1: you know, it's they're cramming all this stuff to just
• 1:31:44
  Speaker 1: push it through. It's it's kind of fast tracking and
• 1:31:49
  Speaker 1: getting all of these changes made, where previous changes with
• 1:31:54
  Speaker 1: Okachobe have been like six years in the making and
• 1:31:56
  Speaker 1: this is like three to four weeks with one period
• 1:31:59
  Speaker 1: for public input, and all these guides came up for
• 1:32:03
  Speaker 1: the one period of public input and they're like, hey,
• 1:32:05
  Speaker 1: we're concerned, we don't really like what you're doing with
• 1:32:08
  Speaker 1: this bill. It's tying up all this money we have
• 1:32:11
  Speaker 1: for Everglades restoration. It's basically putting us back to a
• 1:32:15
  Speaker 1: ninety standpoint of where, um, where we're at with Okeechobee management.
• 1:32:21
  Speaker 1: And you know, they were trying to raise their voices
• 1:32:23
  Speaker 1: and the senators basically told them they were misled, they
• 1:32:26
  Speaker 1: shouldn't be there. Um, there was like no reason to
• 1:32:30
  Speaker 1: be concerned. Um. So that's why the rally happened, because
• 1:32:34
  Speaker 1: that was their one point to raise their voices. And
• 1:32:37
  Speaker 1: many of them drove hours through the night and they
• 1:32:39
  Speaker 1: had two minutes to talk and they cut them off
• 1:32:42
  Speaker 1: at thirty seconds or whatever, and we're like, now you
• 1:32:44
  Speaker 1: don't need to be here, don't worry about this. So
• 1:32:48
  Speaker 1: they organized the rally kind of behind the scenes and
• 1:32:51
  Speaker 1: and decided to pull skiffs and boats into the front
• 1:32:54
  Speaker 1: door of the capital. So it was great, it was
• 1:32:58
  Speaker 1: It was quite the ordeal, and it was really cool.
• 1:33:01
  Speaker 1: It's really cool to see all these individuals coming together
• 1:33:03
  Speaker 1: and like, you know, if you're gonna have backdoor politics,
• 1:33:06
  Speaker 1: we're gonna parker damn boats on your front lawn. Like no,
• 1:33:12
  Speaker 1: it wasn't it wasn't that big of a deal. It
• 1:33:15
  Speaker 1: was pretty pretty well behaved, and uh it was. It
• 1:33:19
  Speaker 1: was funny when I wrote about this. We were all
• 1:33:21
  Speaker 1: like everyone was wearing a hat. Like people had suit
• 1:33:25
  Speaker 1: jackets on and stuff, but like everybody had a hat on.
• 1:33:27
  Speaker 1: So we're in the Capitol building. You know, everyone's that
• 1:33:31
  Speaker 1: you can tell spends a lot of time, and they're
• 1:33:33
  Speaker 1: just clicking around in their high heel shoes and they
• 1:33:34
  Speaker 1: got their suits on and stuff, and all of us.
• 1:33:37
  Speaker 1: You know, I was so excited to be warm. I'm
• 1:33:39
  Speaker 1: wearing like chacos. Everyone's got their fishing shirts on. We
• 1:33:42
  Speaker 1: all got hats, like, and we're piling into these elevators
• 1:33:45
  Speaker 1: that yeah, they're the stupidest elevators. They really, And they
• 1:33:49
  Speaker 1: said they're like, yeah, I'm glad our States spent like
• 1:33:51
  Speaker 1: fifteen million dollars on this damn elevator system. Some lady
• 1:33:55
  Speaker 1: kind of like shimmied into this whole group of us
• 1:33:58
  Speaker 1: in our in our hats, and she's on the phone.
• 1:34:01
  Speaker 1: She's like, yeah, it's just really busy at the Capitol today.
• 1:34:03
  Speaker 1: I'm like ten minutes late. I'll be there soon. Got out.
• 1:34:06
  Speaker 1: It's like yeah, she said, said all these damn hats
• 1:34:08
  Speaker 1: at the Capitol are making me late, you know. So
• 1:34:12
  Speaker 1: what what came out of the whole thing? So the
• 1:34:15
  Speaker 1: night before the rally, they put an amendment on the bill,
• 1:34:19
  Speaker 1: and that amendment took some of the bad language out,
• 1:34:24
  Speaker 1: which was it was a huge it was a huge movement.
• 1:34:27
  Speaker 1: They they clearly they heard the call that UM that
• 1:34:33
  Speaker 1: Captains for Clean Water had kind of put out there,
• 1:34:35
  Speaker 1: and they made some changes. But it man sitting in
• 1:34:40
  Speaker 1: that Senate building, it really just made me realize how
• 1:34:43
  Speaker 1: important conservation through legislation is because if if they hadn't
• 1:34:48
  Speaker 1: raised their voices, no one would have and that bill
• 1:34:51
  Speaker 1: would have just slipped through without any changes made. And
• 1:34:54
  Speaker 1: they're still there's still needs to be some changes made
• 1:34:58
  Speaker 1: to that bill. It's going on to be debated between
• 1:35:02
  Speaker 1: the House and the Senate anytime between tomorrow and Friday.
• 1:35:05
  Speaker 1: It's not it's not totally solidified yet, but currently there's
• 1:35:10
  Speaker 1: still um. The entire Everglade restoration budget is basically booby
• 1:35:17
  Speaker 1: trapped and it's dependent on the passing of this bill.
• 1:35:20
  Speaker 1: Like if if this bill isn't passed, they don't get
• 1:35:23
  Speaker 1: that money, and it's like three million dollars, but and
• 1:35:27
  Speaker 1: then the bill. The language in the bill that is
• 1:35:29
  Speaker 1: still troublesome to people is that codifies into state law
• 1:35:33
  Speaker 1: a prioritization of industrial egg water supply South and the
• 1:35:37
  Speaker 1: Lake over all other users, meaning over fishermen. And that's
• 1:35:40
  Speaker 1: that big sugar getting that money. And that's kind of
• 1:35:43
  Speaker 1: who's interesting. You don't sign it, then you don't get
• 1:35:45
  Speaker 1: any funding. And as you know how I don't want
• 1:35:48
  Speaker 1: I want to get uh, I want to get the
• 1:35:50
  Speaker 1: governor to Santis on the show to talk about the Everglades.
• 1:35:53
  Speaker 1: He's but he's fixing to sign this bill. So this bill,
• 1:35:57
  Speaker 1: it honestly goes against what Santis stands for because that's
• 1:36:02
  Speaker 1: what he's like, he's taking like some political heat to
• 1:36:05
  Speaker 1: be I mean, he describes himself as a Roosevelt conservationist
• 1:36:09
  Speaker 1: and it's taken some heat about his stance on the Everglades. Then,
• 1:36:12
  Speaker 1: so I want to have him on to talk about it.
• 1:36:14
  Speaker 1: But I'm curious, Um is like, where's he at on this?
• 1:36:20
  Speaker 1: So he's that and that's the whole tricky thing is
• 1:36:24
  Speaker 1: that he's kind of tied. He's got his hands tied
• 1:36:27
  Speaker 1: because they put all that Everglades restoration money because it's
• 1:36:32
  Speaker 1: a budget bill. It's tied up in this that if
• 1:36:36
  Speaker 1: this bill doesn't get past the Everglades Restoration Fund doesn't
• 1:36:40
  Speaker 1: get that three dollars, I'd love to have the guy
• 1:36:43
  Speaker 1: at the show. It still has to go be debated
• 1:36:46
  Speaker 1: between the House and the Senate this week, and it's
• 1:36:49
  Speaker 1: because it's such a controversial and complicated topic. It's likely
• 1:36:57
  Speaker 1: that it's going to go to the Speaker of the
• 1:36:59
  Speaker 1: House in the President of the Senate, but that's to
• 1:37:05
  Speaker 1: be decided. And that's also kind of a tricky situation. Um,
• 1:37:10
  Speaker 1: because the President of the Senate is backing this bill.
• 1:37:14
  Speaker 1: So it's just being down there and seeing how orchestrated
• 1:37:21
  Speaker 1: the whole Senate is. It was really uh, I mean
• 1:37:27
  Speaker 1: they were debating things like, um, what the state dessert
• 1:37:31
  Speaker 1: should be? That that was apparently a big point of concern.
• 1:37:36
  Speaker 1: Did they land on key lime pie? That is what
• 1:37:38
  Speaker 1: it was. Apparently someone wanted strawberry shortcake ruining a good thing. Goodness, idiots, dude,
• 1:37:46
  Speaker 1: I'd way vote for I'd filibuster for strawberry short They
• 1:37:51
  Speaker 1: grow strawberries, and I mean Green a plant city, big
• 1:37:54
  Speaker 1: strawberry growing regions, so they grow a lot of them,
• 1:37:56
  Speaker 1: But I mean the key line kind of grows in
• 1:37:58
  Speaker 1: a single place. So see, this is why it's a debate.
• 1:38:01
  Speaker 1: No one wants to talk about No one wants to
• 1:38:03
  Speaker 1: talk about water, managements about dessert. So tell me where
• 1:38:10
  Speaker 1: they go. Send people to your article. Ah, yeah, the
• 1:38:13
  Speaker 1: article is up on meat eater dot com. It's ah,
• 1:38:18
  Speaker 1: I mean, do you want me to read the title off? Yeah,
• 1:38:21
  Speaker 1: it's a hundred plus Florida fishing guys rally at the
• 1:38:24
  Speaker 1: Capitol to protests bad Everglades legislation and and there's a
• 1:38:28
  Speaker 1: link at the bottom you can find for or you
• 1:38:31
  Speaker 1: can just go to Captain's for Clean Water if you wanna,
• 1:38:34
  Speaker 1: you know, harass some senators. There was one guy spoke
• 1:38:38
  Speaker 1: up and he was like, God, I got all these
• 1:38:40
  Speaker 1: emails and they all seem to be coming from the
• 1:38:42
  Speaker 1: same place, and I don't know what you guys are
• 1:38:44
  Speaker 1: all so upset about. This is a great bill. So
• 1:38:46
  Speaker 1: it's like, you know, we gotta keep her ass on them.
• 1:38:49
  Speaker 1: They're gonna pull stuff like this and try to sneak
• 1:38:52
  Speaker 1: things that that really deserve contemplation and public input. Like, man,
• 1:38:57
  Speaker 1: just keep her assing your senators every chance you get,
• 1:39:01
  Speaker 1: especially on water. Because it seems like water is the
• 1:39:04
  Speaker 1: thing that always goes bad. It's always the you know,
• 1:39:09
  Speaker 1: everywhere is a fight over water. It seems absolutely it's
• 1:39:13
  Speaker 1: a it's a hot commodity these days and always has been. Right, Sean,
• 1:39:18
  Speaker 1: He's the dark report. Got anything else to shape Shawn's assignment? Yep,
• 1:39:33
  Speaker 1: wasn't an assignment. Well, it was an expansion of what
• 1:39:37
  Speaker 1: we were talking about last time. So last time we
• 1:39:39
  Speaker 1: had talked about age demographics and sex ratios, and part
• 1:39:45
  Speaker 1: of the sex ratios is that hens are getting whacked
• 1:39:49
  Speaker 1: on nests and that there's just less hens than there
• 1:39:52
  Speaker 1: is drake's and they have a lower you know, we
• 1:39:55
  Speaker 1: had talked about how long they live. Well, hens have
• 1:39:57
  Speaker 1: a shorter lifespan. Comes back to that's a predator story.
• 1:40:02
  Speaker 1: So I wanted to talk a little bit about predators.
• 1:40:05
  Speaker 1: Got it because we got into the skewed ratios. Yeah, yep, uh,
• 1:40:10
  Speaker 1: you know, a hen mallard might live a year and
• 1:40:13
  Speaker 1: ten months and or you know, year nine months, and
• 1:40:16
  Speaker 1: a Drake mallard would live two years. And over time,
• 1:40:19
  Speaker 1: since the nineteen eighties, that's led to a divergence of
• 1:40:23
  Speaker 1: that there are just way more drakes than Hence why
• 1:40:26
  Speaker 1: that is is um well as Delta Waterfowl talks about
• 1:40:34
  Speaker 1: and has researched, it's that there are just more predators
• 1:40:38
  Speaker 1: now and that since the nineteen eighties, we've seen this
• 1:40:43
  Speaker 1: kind of uh, a growth of predator populations and a
• 1:40:48
  Speaker 1: increase in the divergence of the sex ratio because low
• 1:40:52
  Speaker 1: fur prices, bro low fur prices yep. And like I
• 1:40:57
  Speaker 1: want to start off with saying that this is not
• 1:41:00
  Speaker 1: just started really popular Parker company and put into help ducks. Yeah,
• 1:41:05
  Speaker 1: put like fur trim on the collar. Can you imagine
• 1:41:09
  Speaker 1: we can maybe do that as part of our like
• 1:41:12
  Speaker 1: first light line Hunter sourced uh into this idea. So
• 1:41:21
  Speaker 1: I wanna like preface this with this isn't just wipe
• 1:41:25
  Speaker 1: out all predators. Oh yeah, of course. Yeah, but we've
• 1:41:29
  Speaker 1: had this, We've had this diver or we've had over
• 1:41:33
  Speaker 1: time a change of the landscape of what the predator
• 1:41:36
  Speaker 1: population looks like. You know, before before agriculture and before settlement,
• 1:41:42
  Speaker 1: we had wolves and bears and no egg and as
• 1:41:47
  Speaker 1: you know, we did two things. Really, we came through
• 1:41:49
  Speaker 1: we wiped out bears and wolves, and then we brought
• 1:41:52
  Speaker 1: agriculture and grain everywhere and that's allowed the meso predators,
• 1:41:56
  Speaker 1: the mid sized predators like raccoons and skunks. Awesome's grinners, yep, grinned.
• 1:42:04
  Speaker 1: We we've we've came through and disproportionately enabled those populations.
• 1:42:11
  Speaker 1: Really and up until the nineteen eighties, we at least
• 1:42:15
  Speaker 1: had trapping to kind of keep those numbers down, and
• 1:42:19
  Speaker 1: since then less and less trappers and a even more
• 1:42:24
  Speaker 1: like prominent growth of those populations. To actually talk about,
• 1:42:31
  Speaker 1: like how much we've influenced those populations. North Dakota up
• 1:42:36
  Speaker 1: until the nineteen fifties didn't even recognize or like, uh,
• 1:42:43
  Speaker 1: there was no written record of raccoons being a North
• 1:42:46
  Speaker 1: Dakota animal. And then now there dispersed all across the prairie. Uh,
• 1:42:53
  Speaker 1: when delta waterfowl or you know, in those old trapping
• 1:42:57
  Speaker 1: records they were zero percent catch. There was no trappers
• 1:43:00
  Speaker 1: catching raccoons on the North Dakota prairie. Now delta waterfowl,
• 1:43:04
  Speaker 1: depending on the year, they're either their number one catch
• 1:43:07
  Speaker 1: or they're their second most catch on their North Dakota prairie. Um,
• 1:43:11
  Speaker 1: so you've that like really puts a button on how
• 1:43:16
  Speaker 1: these predators are spreading into areas that they weren't traditionally, uh,
• 1:43:21
  Speaker 1: delta waterfowls trappers of what they catch are skunks and raccoons,
• 1:43:27
  Speaker 1: and those are kind of public enemy number one, so
• 1:43:31
  Speaker 1: to speak. On duck eggs, it's interesting to see if
• 1:43:35
  Speaker 1: you ever looked at maps of the spread of raccoons
• 1:43:37
  Speaker 1: and apossums. Really, I haven't seen actual map, but yeah,
• 1:43:42
  Speaker 1: I'm oh, I can imagine. I mean they, I mean
• 1:43:45
  Speaker 1: the apostomies to be like a southeastern US animal, and
• 1:43:49
  Speaker 1: raccoons just a Riparian animal. You know what else is
• 1:43:52
  Speaker 1: spread that you wouldn't expect is um the have Alina
• 1:43:56
  Speaker 1: mm yeah, really expanding expanding north The Halinas have been
• 1:44:00
  Speaker 1: expanding northward like in historic times? Is it? Is it agriculture?
• 1:44:05
  Speaker 1: I don't know what that. I don't know what that happening.
• 1:44:06
  Speaker 1: Things linked to I think the possums and raccoons is
• 1:44:09
  Speaker 1: like climate egg elimination of big predators. Yeah, yeah, there's
• 1:44:15
  Speaker 1: there's definitely no big predators to keep them in check.
• 1:44:19
  Speaker 1: You know, somewhat coyotes can a little bit. But but
• 1:44:22
  Speaker 1: then even like even like I mean, we did so
• 1:44:25
  Speaker 1: much damage to gray horned owls and other things that
• 1:44:27
  Speaker 1: would kill them, you know, yeah. Yeah, and to actually
• 1:44:32
  Speaker 1: put into perspective how many of those animals are on
• 1:44:36
  Speaker 1: the landscape a six mile by six mile block for
• 1:44:39
  Speaker 1: a Delta trapper, they're catching three hundred of these meso
• 1:44:44
  Speaker 1: predators a year, which just for a township. Yeah, Which
• 1:44:49
  Speaker 1: it's incredible. It's hard to comprehend how there's egg in
• 1:44:54
  Speaker 1: an area that ever hatches. Where are they doing there? Like,
• 1:44:56
  Speaker 1: how are they determined where to do their work? Yeah,
• 1:44:59
  Speaker 1: so that's a really in interesting thing. Delta waterfowl is
• 1:45:05
  Speaker 1: they are focusing their trapping, so they've got contract trappers
• 1:45:09
  Speaker 1: and that's part of their mission. Sorry, just because I
• 1:45:11
  Speaker 1: mean it would be helpful for me for everybody, you
• 1:45:14
  Speaker 1: just tell me what is Delta waterfowl? Yeah? So Delta
• 1:45:17
  Speaker 1: Waterfowl is one of the two major duck conservation organizations, right,
• 1:45:22
  Speaker 1: Ducks Unlimited being the one everyone historically is recognized. Ducks
• 1:45:28
  Speaker 1: Limited and Delta are both very important. You hear more
• 1:45:31
  Speaker 1: and more and more about Delta waterfowl all the time
• 1:45:33
  Speaker 1: to do more and more work. Yeah, for sure. And
• 1:45:36
  Speaker 1: I remember like it SE's like, you know, do you
• 1:45:38
  Speaker 1: just grow up with right? Yeah? I remember being like
• 1:45:40
  Speaker 1: what Delta warfalls like I don't go a week now
• 1:45:43
  Speaker 1: without hearing about something Delta Waterfall does. And and part
• 1:45:47
  Speaker 1: of that is that they just have they have the
• 1:45:49
  Speaker 1: same end goal, right, but they have a different mission
• 1:45:52
  Speaker 1: path to get there. Ducks Unlimited is more habitat focused,
• 1:45:56
  Speaker 1: and they preserve ship loads of wetlands. Yes, and ducks
• 1:45:59
  Speaker 1: on limited like is absolutely fundamentally important to you know,
• 1:46:04
  Speaker 1: keeping a lot of wetlands intact for a hundred years,
• 1:46:07
  Speaker 1: two hundred years like take they like raise money, cape
• 1:46:11
  Speaker 1: money by wetlands, preserve it, usually turn it over. Usually
• 1:46:15
  Speaker 1: all becomes public honey grown. Ye. Phenomenal group, oh for sure.
• 1:46:19
  Speaker 1: Delta waterfowl their mission is okay, we have some wetlands
• 1:46:23
  Speaker 1: out there and some grasslands out there that we've gone
• 1:46:27
  Speaker 1: and preserved, but they're not producing ducks. And the reason
• 1:46:30
  Speaker 1: they're not producing ducks is, you know, one of the
• 1:46:34
  Speaker 1: reasons is predation. And so Delta Waterfowl is a really
• 1:46:40
  Speaker 1: cool um method to the madness on how they pick
• 1:46:46
  Speaker 1: where they where they trapped. So they have to have
• 1:46:51
  Speaker 1: they're looking for high volume areas meaning there's a lot
• 1:46:54
  Speaker 1: of ducks but low grassland percentage, so are ideal place
• 1:47:01
  Speaker 1: to go. Trap is a place that has sixty two
• 1:47:04
  Speaker 1: hundred nesting pairs of ducks using the area using a
• 1:47:09
  Speaker 1: square mile UM. But then that area is less than
• 1:47:16
  Speaker 1: ten percent grass. And you find a lot of that,
• 1:47:20
  Speaker 1: you know, across South Dakota North Dakota, right where you
• 1:47:23
  Speaker 1: have a CRP patch next to a wetland that's not
• 1:47:27
  Speaker 1: productive ground and it's surrounded on all sides by agriculture. Well,
• 1:47:31
  Speaker 1: those ducks really will key in on that like low
• 1:47:34
  Speaker 1: lying nonproductive ground to a farmer, and you end up
• 1:47:39
  Speaker 1: with high densities of breeding pairs there, but they're surrounded
• 1:47:43
  Speaker 1: on all sides by you know, corn or wheat or whatever,
• 1:47:47
  Speaker 1: and so you end up with this area of the
• 1:47:50
  Speaker 1: ducks are on an island of grassland, so to speak,
• 1:47:54
  Speaker 1: and they end up with a bunch of predators coming
• 1:47:56
  Speaker 1: in and and raiding those nests um. To kind of
• 1:48:01
  Speaker 1: put into perspective how bad that predation is on those nests.
• 1:48:07
  Speaker 1: Delta Waterfowl did a four year study in Manitoba that
• 1:48:10
  Speaker 1: over four years those areas that were not trapped had
• 1:48:15
  Speaker 1: a two percent nest success. And nest uh success is
• 1:48:19
  Speaker 1: not like, oh the whole nest hatched, one egg counts
• 1:48:25
  Speaker 1: his nest success and so one duck is a successful nest,
• 1:48:30
  Speaker 1: so only two even had a duck is wild and
• 1:48:37
  Speaker 1: then the areas that were trapped were success. Yeah, so
• 1:48:42
  Speaker 1: it like it helps, it matters. And they did the
• 1:48:45
  Speaker 1: similar study in North Dakota. Um, North Dakota doesn't quite
• 1:48:50
  Speaker 1: have the same predator problem like that area of Manitoba does,
• 1:48:56
  Speaker 1: but uh not trap nest success, but thirty success on trap.
• 1:49:04
  Speaker 1: So if you can key in on those areas that like,
• 1:49:08
  Speaker 1: it really can impact duck you know, duck production for sure.
• 1:49:14
  Speaker 1: And you know it's not just that these predators killed ducks.
• 1:49:17
  Speaker 1: I mean, there's everything likes the duck and duck eggs.
• 1:49:22
  Speaker 1: But the another population of animals that has exploded that's
• 1:49:27
  Speaker 1: really interesting is the like corvids and ravens, really crows. Yeah,
• 1:49:34
  Speaker 1: so there's more of those around, not just more a
• 1:49:37
  Speaker 1: six hundred percent increase in thirty years. Yeah, and they
• 1:49:42
  Speaker 1: say the great attributed to what. When I asked that question,
• 1:49:46
  Speaker 1: it seemed more like it was conjecture, expert conjecture, but
• 1:49:49
  Speaker 1: also like more access to road kill, grain fields like
• 1:49:53
  Speaker 1: all you know, I mean, think of the amount of
• 1:49:55
  Speaker 1: stuff that we just kill that lays everywhere. But but
• 1:49:59
  Speaker 1: you saying, here's the weird. The weird part about it
• 1:50:01
  Speaker 1: is you get like you're talking over thirty years. Okay,
• 1:50:04
  Speaker 1: So if you look at the big the great fur
• 1:50:06
  Speaker 1: boom of like seventy eight to eighty two or eighty
• 1:50:09
  Speaker 1: four whatever, one like every mezo predator on the planet
• 1:50:15
  Speaker 1: would encounter a steel trap every night between November one
• 1:50:18
  Speaker 1: and December thirty one those days, and you're like, there's
• 1:50:23
  Speaker 1: like an event, right, there's an event that had a
• 1:50:26
  Speaker 1: sort of like concrete end to it. If you get
• 1:50:29
  Speaker 1: into magpies, you're not coming out of that, and you
• 1:50:32
  Speaker 1: could be like, there's more stuff to scavenge perhaps, but
• 1:50:35
  Speaker 1: then you'd be like, well since what well, since we
• 1:50:37
  Speaker 1: lost our like large scavengers. Right, so you lose bears whatever,
• 1:50:42
  Speaker 1: you lose lions and stuff, um or raptors whatever. But
• 1:50:48
  Speaker 1: like I don't get like the like why over, Like
• 1:50:50
  Speaker 1: I don't get like what could have happened in thirty years.
• 1:50:53
  Speaker 1: I mean, I know people there used to be like,
• 1:50:54
  Speaker 1: I have a book in my library of hunting books. Um,
• 1:50:57
  Speaker 1: that makes it sound like a little warned. It is
• 1:50:59
  Speaker 1: I have a show off with sm old ass hunting books.
• 1:51:01
  Speaker 1: I have a book like how to Hunt crows hard cover. Yeah,
• 1:51:05
  Speaker 1: people were, people were waging war on Corvid's for a
• 1:51:08
  Speaker 1: while there. I mean they were. That's got you with you.
• 1:51:11
  Speaker 1: I wonder if that was like the event down the
• 1:51:13
  Speaker 1: magpie and the crow and the raven populations. So I
• 1:51:16
  Speaker 1: wonder if it's just like seeing the rebound from that. Yeah,
• 1:51:19
  Speaker 1: and you can't Canada. You're still i think allowed to
• 1:51:23
  Speaker 1: at least in parts of Canada that they kind of
• 1:51:25
  Speaker 1: still wageing war on ravens, but not you know, not
• 1:51:29
  Speaker 1: the US and uh Dr Nikola I was talking about
• 1:51:32
  Speaker 1: how the Great Basin over in Nevada, like that whole
• 1:51:36
  Speaker 1: base in Marsh area. Um, it's like they don't even
• 1:51:42
  Speaker 1: have a number for the increase of corvitt populations there.
• 1:51:45
  Speaker 1: It's way more. And my kids and I like to
• 1:51:50
  Speaker 1: set out our predator caller put it on crow flying,
• 1:51:54
  Speaker 1: let's put it out in the yard. You can't do
• 1:51:56
  Speaker 1: it too much. You can only do it like they
• 1:51:57
  Speaker 1: figured it out pretty quick. Um, and we turned it
• 1:52:02
  Speaker 1: on yesterday and didn't get any crowls. But holy ship,
• 1:52:04
  Speaker 1: the magpies really, oh my god, fire up on cral
• 1:52:12
  Speaker 1: fight m hmm. They were riled up. Well, you know
• 1:52:16
  Speaker 1: we we protect all those populations, right, they don't have
• 1:52:20
  Speaker 1: anything wiping them out. What what what percent increase six
• 1:52:25
  Speaker 1: increase in thirty years and that's incredible. Yeah, I had
• 1:52:30
  Speaker 1: Joel Brides from Delta. He he was like when they
• 1:52:34
  Speaker 1: when those ravens really get on duck eggs, they are
• 1:52:38
  Speaker 1: hell on him and he sent a picture that is unbelievable.
• 1:52:43
  Speaker 1: It's gotta be a hundred eggs that a raven had
• 1:52:46
  Speaker 1: cashed on top of a bunch of old Yep, that's
• 1:52:49
  Speaker 1: a bunch of I'm looking at the picture. I don't
• 1:52:51
  Speaker 1: know what I was looking at. That's a raven's cache
• 1:52:54
  Speaker 1: of eggs. He eight and just sits on those railroad ties,
• 1:52:57
  Speaker 1: goes and picks duck eggs, so you know every carries back.
• 1:53:05
  Speaker 1: It's pretty impressive really when you think about how many
• 1:53:08
  Speaker 1: eggs they can eat. And you know there's everything else
• 1:53:12
  Speaker 1: too that eats them, snakes and whatever else. Pretty much
• 1:53:15
  Speaker 1: everything wants to eat ducks and ducks eggs. But yeah,
• 1:53:17
  Speaker 1: we're looking at a picture here there's of mink on
• 1:53:20
  Speaker 1: a nest, a raccoon on a nest, and a really
• 1:53:23
  Speaker 1: cute picture of Kyoe just sniffing around like fixing to
• 1:53:28
  Speaker 1: eat all the eggs. Yeah, and there's they have so
• 1:53:35
  Speaker 1: much more to this whole uh, to all the research
• 1:53:41
  Speaker 1: they've done and what they're doing to try to I
• 1:53:45
  Speaker 1: guess bring people like into the fold on understanding how
• 1:53:49
  Speaker 1: we can make how we can make more use of
• 1:53:53
  Speaker 1: the land we have. Right, we want more CRP, but
• 1:53:56
  Speaker 1: we would also like to be more productive with the
• 1:53:58
  Speaker 1: CRP we have. And you've seen it, and I tell
• 1:54:03
  Speaker 1: people this all the time, like get an electronic call
• 1:54:08
  Speaker 1: with a coon fight sound on it and February March
• 1:54:11
  Speaker 1: when you're not sure what else you should be out doing,
• 1:54:13
  Speaker 1: Like that's about as much. But you gotta set it
• 1:54:16
  Speaker 1: on a coon tree, yeah, or or you know a
• 1:54:20
  Speaker 1: culvert or a brush pile like this railroad tie pile here.
• 1:54:24
  Speaker 1: Oh that's a good perfect Yeah. Hit people with that
• 1:54:27
  Speaker 1: stat on snakes man. Yeah. So uh. Dr Nikolai, same
• 1:54:33
  Speaker 1: guy from Delta Waterfowl. He was working on the Mississippi
• 1:54:37
  Speaker 1: River in eight They were putting, uh, they were putting
• 1:54:42
  Speaker 1: radios on ducklings that right as they hatch, they slip
• 1:54:46
  Speaker 1: a radio under their skin and then put them back
• 1:54:50
  Speaker 1: with mama. And they had caught and killed a snake
• 1:54:54
  Speaker 1: that when they cut it open, eight radios so had
• 1:55:00
  Speaker 1: wiped out a whole nest of ducklings. My kid was
• 1:55:04
  Speaker 1: telling me the other day. He was in school, he's
• 1:55:06
  Speaker 1: in sixth grade. They had a substitute teacher, he says,
• 1:55:09
  Speaker 1: a really old man. And the old man said, I'm
• 1:55:12
  Speaker 1: just gonna tell stories. I'm not going to teach. This
• 1:55:17
  Speaker 1: is like when they couldn't get any teachers because of
• 1:55:20
  Speaker 1: And my kid told me the story. The old man
• 1:55:22
  Speaker 1: told him that he told a story that when he
• 1:55:24
  Speaker 1: was a a kid, he went out into the handhouse
• 1:55:27
  Speaker 1: and there was a snake in there, and they had
• 1:55:30
  Speaker 1: big bulges in his body. So he took his machete
• 1:55:34
  Speaker 1: and cut the snake in half and squeezed the eggs
• 1:55:38
  Speaker 1: back out of it and put him back in the
• 1:55:39
  Speaker 1: nest and they all hatched successfully. Okay, that's loves this guy.
• 1:55:51
  Speaker 1: I want him to tell me stories. Yeah, no, that's so,
• 1:55:56
  Speaker 1: you know, long story short, Like I think the whole
• 1:56:00
  Speaker 1: the whole predator thing is it would be nice for
• 1:56:03
  Speaker 1: people to kill some more, that's for sure. Yeah, you
• 1:56:06
  Speaker 1: know what, I could just picture that. I agree. I
• 1:56:09
  Speaker 1: can picture of the counter argument. Well, why are you
• 1:56:11
  Speaker 1: prioritizing lots of ducks over lots of raccoons. It's not
• 1:56:14
  Speaker 1: that you're just prioritizing lots of ducks over lots of raccoons.
• 1:56:18
  Speaker 1: It's that we ourselves had the unnatural impact. Like these
• 1:56:22
  Speaker 1: are not what meso predator populations should look like, these
• 1:56:26
  Speaker 1: are out of whack, and they're not. It's not because
• 1:56:29
  Speaker 1: all of a sudden the raccoon became so much more
• 1:56:32
  Speaker 1: of a productive animal. It's because we had a you know,
• 1:56:37
  Speaker 1: false influence the anthropos to speak on these populations. Uh,
• 1:56:43
  Speaker 1: can I plug inside kids in an outdoor Outdoor Kids
• 1:56:47
  Speaker 1: in an Inside World, which releases in May. You can
• 1:56:50
  Speaker 1: pre order nonal ship. Well, not only that, Phil, Phil
• 1:56:53
  Speaker 1: came back me up on this. I just spent three
• 1:56:54
  Speaker 1: days sitting right here and did the whole audiobook. Yeah,
• 1:56:58
  Speaker 1: you had a whole bag of lozenges, and oh, how
• 1:57:04
  Speaker 1: do you keep you? That's that's the trick. The first
• 1:57:06
  Speaker 1: day was hard, and I went home feeling not good.
• 1:57:10
  Speaker 1: And then I then I then, like the same way
• 1:57:12
  Speaker 1: you build up muscles, like you build up six pack,
• 1:57:14
  Speaker 1: I built up like a throat six I'm not sure
• 1:57:19
  Speaker 1: I built up I built up a six pack in
• 1:57:21
  Speaker 1: my throat and by the end of the thing, I
• 1:57:23
  Speaker 1: could have kept going um either way. In it, I
• 1:57:27
  Speaker 1: like explore with with with how did like with kids
• 1:57:30
  Speaker 1: around nature. I'm not saying that I like, I have
• 1:57:33
  Speaker 1: a lot of experience now, I'm I'm saying I'm like
• 1:57:35
  Speaker 1: I'm right or wrong on everything. But I've had like
• 1:57:37
  Speaker 1: three kids and the oldest ones eleven, so I've been
• 1:57:39
  Speaker 1: at it a while. I've been around a lot of kids.
• 1:57:41
  Speaker 1: I talked about like the perils with kids of like
• 1:57:43
  Speaker 1: looking down at nature. That's gross, right, And the perils
• 1:57:51
  Speaker 1: of like looking up at it too much that they're
• 1:57:55
  Speaker 1: sort of like that they shouldn't touch nature, right, that
• 1:57:59
  Speaker 1: we're gross, Like we're the bad ones, and going near
• 1:58:02
  Speaker 1: it is like it's best to look at it out
• 1:58:04
  Speaker 1: the window and the Yellowstone right, Like don't go into it.
• 1:58:07
  Speaker 1: You spoil it when you're into it. Uh. And I
• 1:58:09
  Speaker 1: talked about the just this concept of like like humans
• 1:58:13
  Speaker 1: are in this game. There is no now pretending that
• 1:58:17
  Speaker 1: we're not in this thing, Like we have created conservation
• 1:58:21
  Speaker 1: dependent species for sure, Like we've created like we have
• 1:58:26
  Speaker 1: created a situation where a lot of the things that
• 1:58:29
  Speaker 1: we enjoy and want to have around. They're now around.
• 1:58:33
  Speaker 1: They're not around in spite of us, Like they're around
• 1:58:37
  Speaker 1: because of us at this point, because of something we did. Yeah,
• 1:58:41
  Speaker 1: but it'd be painful to see ducks get to a
• 1:58:43
  Speaker 1: point where they're conservation dependent, right where if you just
• 1:58:47
  Speaker 1: walked away and let the whole thing take care of itself,
• 1:58:50
  Speaker 1: considering what we've done that, I don't know, do they
• 1:58:54
  Speaker 1: blink out. I mean they don't. They wouldn't blink out,
• 1:58:57
  Speaker 1: but it might not wouldn't look anywhere nearly as good
• 1:58:59
  Speaker 1: as it does if you're involved, for sure. And you
• 1:59:02
  Speaker 1: see you see that separation even by flyway in North
• 1:59:06
  Speaker 1: America right where you have the Atlantic Flyway, Um, like
• 1:59:10
  Speaker 1: really you know, kind of struggling with bird populations and
• 1:59:13
  Speaker 1: other areas doing better and other species doing better, and
• 1:59:17
  Speaker 1: you realize just how much we're affecting that and influencing that.
• 1:59:21
  Speaker 1: Like snow geese in the Mid continent population are doing
• 1:59:26
  Speaker 1: so well. Why are they doing so well? Well? It's
• 1:59:29
  Speaker 1: very much so human influence. It's very much us providing
• 1:59:33
  Speaker 1: these calorie rich grains all along their flyway. And yeah,
• 1:59:37
  Speaker 1: you can't, like you just can't deny that, Like we
• 1:59:41
  Speaker 1: have a major influence on their population, their food, their predation,
• 1:59:47
  Speaker 1: like the whole the whole bit that we might influence
• 1:59:51
  Speaker 1: ducks like as much as any other at least as
• 1:59:54
  Speaker 1: much as the white tailed deer. Like. Are these guys
• 1:59:58
  Speaker 1: that are doing these things they they're obviously not shy
• 2:00:01
  Speaker 1: about talking about it. Are they afraid of catching ship
• 2:00:03
  Speaker 1: with the animal rights people? Um? Not from my understanding, Like,
• 2:00:11
  Speaker 1: I mean, they obviously are more interested in ducks than
• 2:00:13
  Speaker 1: the R and p R. Yeah, and I also think
• 2:00:16
  Speaker 1: that they like they can make that sound argument like
• 2:00:20
  Speaker 1: this is not this is not natural either too. Do
• 2:00:24
  Speaker 1: you think that you could talk to these fellers? Would
• 2:00:26
  Speaker 1: they ever let someone come along with them? Oh? Yeah, yeah,
• 2:00:28
  Speaker 1: they want they want us to join up. And uh,
• 2:00:32
  Speaker 1: they have a specific way they like to trap for
• 2:00:36
  Speaker 1: nest success in like in comparison to fur trapping. So
• 2:00:42
  Speaker 1: you can probably learn a thing or two. Go run
• 2:00:43
  Speaker 1: around in North Dakota, do a little trapping. But that
• 2:00:46
  Speaker 1: you know what karian, Okay, that's called producing right there.
• 2:00:52
  Speaker 1: I'd like to know. I'd like to know what one
• 2:00:53
  Speaker 1: of them trappers makes annually. You know this gig doesn't work? Yeah,
• 2:01:00
  Speaker 1: I feel like because there I would be like, you
• 2:01:02
  Speaker 1: know what, I'm really making a difference every day in
• 2:01:06
  Speaker 1: case that not just Hollywood and around that Werner Blade
• 2:01:09
  Speaker 1: thing doesn't pan out, that ends up being too big
• 2:01:12
  Speaker 1: an investment, trapping bankrupts and meat eater between that, Sean,
• 2:01:23
  Speaker 1: that was a good dark report. What happens next, I
• 2:01:26
  Speaker 1: don't know. I gotta think on that one. I'm not
• 2:01:28
  Speaker 1: sure what I'm sex. I think I think on the
• 2:01:33
  Speaker 1: next one, I want to go talk to the boys
• 2:01:35
  Speaker 1: at Osborne Labs and they're the ones doing a lot
• 2:01:38
  Speaker 1: of that GPS backpack work. And we had mentioned last
• 2:01:41
  Speaker 1: time about what are the what is the odometer on
• 2:01:45
  Speaker 1: these ducks? Look like, well, they're the guys with that information,
• 2:01:49
  Speaker 1: so I think that'd be pretty cool there. Then was
• 2:01:52
  Speaker 1: after that, I don't know, I got a story for
• 2:01:56
  Speaker 1: you for the duck report. He's already in the typing
• 2:01:59
  Speaker 1: because position I got you you ready, Um, what led
• 2:02:05
  Speaker 1: up to the lead band and what were the results?
• 2:02:08
  Speaker 1: Oh that's a good one, very good. Yeah, like that.
• 2:02:12
  Speaker 1: I like that one. I want to hear. That's a
• 2:02:13
  Speaker 1: good one. People. I was people. I came. I started
• 2:02:18
  Speaker 1: duck hunting, like became a legal duck hunter in the
• 2:02:21
  Speaker 1: aftermath of that, there were people who quit hunting. They
• 2:02:24
  Speaker 1: probably weren't like die Hard anyway. There are people who
• 2:02:26
  Speaker 1: are like out of protests, quit hunting ducks. Oh yeah,
• 2:02:30
  Speaker 1: when the lead band came. It's very You can go
• 2:02:33
  Speaker 1: dig through the forums from like ten fifteen years ago,
• 2:02:37
  Speaker 1: when you know, when internet forums are a big deal
• 2:02:40
  Speaker 1: and there's those guys that can't help themselves or like
• 2:02:43
  Speaker 1: I haven't hunted ducks since whatever. Uh, but they're there
• 2:02:48
  Speaker 1: on a waterfowl forum, like you must have really really
• 2:02:52
  Speaker 1: like duck hunting. Yeah tomorrow. If they were like, Okay,
• 2:02:56
  Speaker 1: you can't use steal, you gotta use bizmouth, I'd be like,
• 2:02:59
  Speaker 1: all right, but I have a I have a request.
• 2:03:03
  Speaker 1: It was one of Clay's uh episodes. I can't remember
• 2:03:06
  Speaker 1: what he was talking about, Timber reservoir stuff, yeah, but
• 2:03:09
  Speaker 1: it was something about migration because he was talking to
• 2:03:12
  Speaker 1: an ornithologist that was explaining about how some of the
• 2:03:16
  Speaker 1: ducks and I'll never forget this. I was telling Karna,
• 2:03:19
  Speaker 1: which that because I heard I was selling karma, which
• 2:03:21
  Speaker 1: is have an ordin mythologist on this show, but about
• 2:03:24
  Speaker 1: how he thinks that some of these ducks that are
• 2:03:26
  Speaker 1: flying down the center of our continent heading south. Then
• 2:03:30
  Speaker 1: in one ear they can hear the Pacific, and then
• 2:03:33
  Speaker 1: in the left ear that they can hear the Atlantic,
• 2:03:36
  Speaker 1: and then on and then on their horizon, the stars
• 2:03:39
  Speaker 1: that they're looking at are not moving because of the
• 2:03:42
  Speaker 1: way that the world spends amongst the stars. The stars
• 2:03:45
  Speaker 1: above them move, but the ones on the horizon that
• 2:03:47
  Speaker 1: they're looking to don't move. And just like all that
• 2:03:51
  Speaker 1: was like that, he feels that they are literally sensing
• 2:03:55
  Speaker 1: oceans on either side of them, and they know which
• 2:03:57
  Speaker 1: one it is, and that's how they get from point
• 2:04:00
  Speaker 1: at a point B there. I don't know about that,
• 2:04:01
  Speaker 1: but I like the idea for I like the idea
• 2:04:03
  Speaker 1: for Duck report. How do they know where they're at?
• 2:04:05
  Speaker 1: There's some really good stuff on that I've already done
• 2:04:08
  Speaker 1: some of the least. You got four Duck reports. You
• 2:04:11
  Speaker 1: got the odometer, Osborne Labs got what led up to
• 2:04:15
  Speaker 1: the lead band and what happened after. You got the
• 2:04:20
  Speaker 1: yanniest thing about how they could feel the oceans. We're
• 2:04:25
  Speaker 1: set for a few months here, Duck Special Power. How
• 2:04:27
  Speaker 1: often do we do a Sean's Duck Report. We're doing
• 2:04:29
  Speaker 1: them once a month right now. Thirty years done. Oh man,
• 2:04:33
  Speaker 1: I have the best idea for a little musical bit
• 2:04:36
  Speaker 1: for Sean's Dark Report Ducktails. Oh yeah, I'm feeling alright.
• 2:04:42
  Speaker 1: Everybody go up, I don't know, go pre order Outdoor
• 2:04:48
  Speaker 1: Kids an Inside World. If you have kids or you
• 2:04:49
  Speaker 1: know someone who's fixing two already does get all your
• 2:04:54
  Speaker 1: questions answered? How old would my kids be before I
• 2:04:56
  Speaker 1: give him a gun? What happens if the kids he's
• 2:04:59
  Speaker 1: a deer die and he's real? All those questions? Why
• 2:05:02
  Speaker 1: did those make mess? Camping? And if you don't have kids,
• 2:05:07
  Speaker 1: download Rut Yeah, or download Rut and in Purson you'll
• 2:05:12
  Speaker 1: have kids. They don't need the book. We get them coming,
• 2:05:14
  Speaker 1: we get them what if we do it here? It's
• 2:05:17
  Speaker 1: called vertical integration show aybody, thanks for joining Philip Father.
• 2:05:22
  Speaker 1: Song to the Guys song Time Ye Stay, Time Stays Good?
• 2:05:37
  Speaker 1: Why no kiss thy good? Why why they kiss? Why?
• 2:05:47
  Speaker 1: Guy while I kiss this? Why? Why kiss us? Why?
• 2:06:01
  Speaker 1: People taken by these