Latest / The MeatEater Podcast / Ep. 463: A 'Pus In Da Pot

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Ep. 463: A 'Pus In Da Pot · The MeatEater Podcast

• 0:08
  Speaker 1: This is the Meat Eater Podcast coming at you shirtless, severely,
• 0:13
  Speaker 1: bug bitten, and in my case, underwear listening podcast.
• 0:18
  Speaker 2: You can't predict anything.
• 0:20
  Speaker 1: The Meat Eater Podcast is brought to you by First Light.
• 0:23
  Speaker 1: Whether you're checking trail cams, hanging deer stands, or scouting
• 0:26
  Speaker 1: for ELK. First Light has performance apparel to support every
• 0:29
  Speaker 1: hunter in every environment. Check it out at first light
• 0:32
  Speaker 1: dot com. F I R S T L I T
• 0:35
  Speaker 1: E dot com. All right, everybody, my wife's here. She
• 0:40
  Speaker 1: wants to call this episode a pussing the pot. A
• 0:48
  Speaker 1: pussing the pot.
• 0:50
  Speaker 3: Definitely didn't want to call it that.
• 0:54
  Speaker 1: Also joined by Andrew Rajalowski, who uh has then this
• 1:00
  Speaker 1: is your what year?
• 1:02
  Speaker 4: Fifteenth consecutive year.
• 1:03
  Speaker 1: Fifteenth consecutive year being the camp cook, the camp cook
• 1:09
  Speaker 1: at our fish shack.
• 1:11
  Speaker 5: Yeah, fifteen years of cooking, i'd say, camp manager.
• 1:14
  Speaker 1: Camp manager.
• 1:16
  Speaker 6: We're still looking for an andy over for our place.
• 1:18
  Speaker 5: Yeah, taking a week, Yeah we can we can talk later.
• 1:23
  Speaker 1: Most eligible bachelor on San Juan Island.
• 1:25
  Speaker 7: We're gonna pach it.
• 1:26
  Speaker 1: I'm coming for fifteen years.
• 1:29
  Speaker 3: I don't come. I don't come to the fish Shack
• 1:31
  Speaker 3: without Andy.
• 1:32
  Speaker 1: Yeah, he doesn't like it come without Andy. Andy thinks
• 1:35
  Speaker 1: people like him. They think people like.
• 1:38
  Speaker 3: Him not only the best, the best guy to just
• 1:42
  Speaker 3: be around and hang out with. He also like makes
• 1:45
  Speaker 3: the experience because of the food.
• 1:47
  Speaker 1: We're going to run through your repertoire of dishes keeps
• 1:50
  Speaker 1: everybody happy. We're gonna run through your repertoire of dishes
• 1:53
  Speaker 1: because you have like a you have a someday we're
• 1:57
  Speaker 1: gonna we should do a book called Meals from the Coke. Yeah, oh,
• 2:01
  Speaker 1: that'd be a good ideas and the very short cookbook.
• 2:03
  Speaker 8: Yeah, just like two weeks worth of of dishes.
• 2:08
  Speaker 4: Yeah.
• 2:09
  Speaker 1: Oh man, Yeah, it's a great idea. There you go,
• 2:11
  Speaker 1: pushing the pot. We'll get to.
• 2:16
  Speaker 7: Questions. I can't.
• 2:19
  Speaker 1: Well. I was also the episode Tickles Touches Takes either
• 2:26
  Speaker 1: one of those Tickles Touches and.
• 2:29
  Speaker 3: Takes, anything with tickles fish.
• 2:35
  Speaker 1: Fishing, Tickles Touches and Takes a fishing show. I like that,
• 2:40
  Speaker 1: you know, because there's tickles. Yeah, when you're fishing, there's tickles,
• 2:44
  Speaker 1: there's touches, there's takes. So tickles touches and takes, there's
• 2:49
  Speaker 1: also like.
• 2:50
  Speaker 8: Like grabs and nibbles and smacks and bumps.
• 2:56
  Speaker 3: Or pushing the pot, and especially because you're saying.
• 3:01
  Speaker 1: Well, I had to say it that way because yesterday
• 3:03
  Speaker 1: I'm gonna tell this whole story. It's a great story yesterday.
• 3:07
  Speaker 1: So now and then I'll say something to annoying my
• 3:09
  Speaker 1: wife and it won't take. So we're pulling shrimp pots
• 3:15
  Speaker 1: and I was expressing my enthusiasm to catch an octopus,
• 3:18
  Speaker 1: and I said, I hope we get a big octopus.
• 3:20
  Speaker 1: Then a while later I said pussing the pot and
• 3:23
  Speaker 1: she had zero response. So then I had to say
• 3:28
  Speaker 1: at which point then she got annoyed, so I had
• 3:30
  Speaker 1: to like, soup it up.
• 3:32
  Speaker 3: I was annoyed, and I got the.
• 3:34
  Speaker 1: Response I was. Then I got the response I was after,
• 3:37
  Speaker 1: which was annoying.
• 3:40
  Speaker 6: Do you hit that line every once in a while
• 3:41
  Speaker 6: when you're out there.
• 3:42
  Speaker 1: Just to see if it's still So I've been saying,
• 3:46
  Speaker 1: I've been saying, uh, seth ye, owner of the part
• 3:53
  Speaker 1: partial owner of the Rotten A Frame, his co owner
• 3:57
  Speaker 1: Kelsey Morris, a co owner wife Colin, her wife Kelsey Morris,
• 4:02
  Speaker 1: of the Rotten a Frame, and also the wonderful art
• 4:04
  Speaker 1: gallery in three Forks, Montana. Boom, Yeah, plug the gallery.
• 4:09
  Speaker 1: I've been telling you. She come on and plug your gas.
• 4:11
  Speaker 7: Yeah. Thanks. The studio gallery and Three Forks literally the
• 4:15
  Speaker 7: only art establishment in town. Three Forks, Montana. It's just
• 4:20
  Speaker 7: my little studio and gallery. Imagine that.
• 4:23
  Speaker 1: Kelsey used to be a like a you were like
• 4:26
  Speaker 1: a fertilizer salesman.
• 4:27
  Speaker 7: I sold agricultural implements.
• 4:29
  Speaker 1: Yes, she sold agricultural implements and wanted to. You know,
• 4:32
  Speaker 1: every artists dream of quitting their day job. Self taught
• 4:36
  Speaker 1: painter quit her day job, but like built up to it. Yeah,
• 4:42
  Speaker 1: did started selling work and doing commissions.
• 4:45
  Speaker 7: Yep, did it all on the side for a very
• 4:46
  Speaker 7: long time until it, you know, got to my wits
• 4:49
  Speaker 7: end and just made the leap and then.
• 4:51
  Speaker 1: Left your jade day job, opened a gallery where you
• 4:54
  Speaker 1: sell your own work the works of others. Yes, and
• 4:59
  Speaker 1: you work in there. And when people are in Three Forks,
• 5:02
  Speaker 1: they can come in. You'll be in there working, yeah,
• 5:06
  Speaker 1: and then you can see you. You kind of like
• 5:08
  Speaker 1: them to watch you work.
• 5:09
  Speaker 7: Do you people come and hang out and watch me
• 5:11
  Speaker 7: work all the time. You know. It's kind of a
• 5:15
  Speaker 7: cool experience because you just walk in the front door
• 5:17
  Speaker 7: and whatever I'm working on them there. And then the
• 5:19
  Speaker 7: gallery where I represent nine other really awesome artists. Is
• 5:23
  Speaker 7: just right around the corner. So it's like a separate room.
• 5:25
  Speaker 7: You can go in there and take your time and
• 5:27
  Speaker 7: check it out, and you.
• 5:29
  Speaker 1: Know, and you have your own work in there.
• 5:32
  Speaker 7: Yeah. I have a wall, and then everybody else is
• 5:34
  Speaker 7: kind of spread out across the other walls. It's not
• 5:37
  Speaker 7: a huge space, but it's I've curated who I think
• 5:41
  Speaker 7: are really a talented, talented collection. So everybody's different, nobody
• 5:46
  Speaker 7: overlaps and subjects, so it's you know, that's awesome in
• 5:52
  Speaker 7: my opinion.
• 5:53
  Speaker 1: No, it's great. It's beautiful, and your work looks great,
• 5:55
  Speaker 1: yeah all the time.
• 5:57
  Speaker 7: Yeah.
• 5:57
  Speaker 1: My daughter's close on.
• 5:58
  Speaker 7: Your heels is we're gonna work on that.
• 6:01
  Speaker 1: She's an inspiring painter.
• 6:03
  Speaker 7: I brought her some supplies.
• 6:06
  Speaker 1: And also joining us today is my son, Jimbobwey. How
• 6:11
  Speaker 1: you doing, Buddy Good? I told him to keep his
• 6:13
  Speaker 1: answers very brief and to be very respectful, didn't I Yeah, see,
• 6:18
  Speaker 1: Ill Good have a job he's doing That would have
• 6:20
  Speaker 1: normally taken him a long time to say all that,
• 6:22
  Speaker 1: but he got it done quick.
• 6:25
  Speaker 4: Oh.
• 6:25
  Speaker 1: So here, we're gonna talk about a couple of things
• 6:27
  Speaker 1: and I'm gonna tell my my amazing octopus story with witnesses.
• 6:32
  Speaker 7: I haven't heard this yet, by the way, So get ready.
• 6:35
  Speaker 3: There's a couple of versions. I have a feeling already
• 6:39
  Speaker 3: what versions of the octopus story?
• 6:42
  Speaker 1: No, this is one version.
• 6:43
  Speaker 7: I'm imagining the Kraken.
• 6:46
  Speaker 1: Yeah, it was like.
• 6:47
  Speaker 6: That, like Steve has a couple of like a le Biathan, No,
• 6:51
  Speaker 6: he has.
• 6:52
  Speaker 3: You have your version. I have a feeling my version
• 6:54
  Speaker 3: will be slightly different.
• 6:55
  Speaker 1: Oh yeah, because your version was experienced from as far
• 7:00
  Speaker 1: away from the octopus as you can get.
• 7:03
  Speaker 3: We had different motivations.
• 7:04
  Speaker 1: Well, in the back of the boat.
• 7:06
  Speaker 2: Mom's was also more of a near death experience, and
• 7:09
  Speaker 2: yours was try to get in the boat. And Mom she.
• 7:12
  Speaker 1: Was picturing us dying, and yeah, I was picturing us
• 7:16
  Speaker 1: coming into the cove as heroes.
• 7:19
  Speaker 2: Yeah, well, Mom was expecting you to not return to
• 7:22
  Speaker 2: the cove.
• 7:23
  Speaker 1: Oh.
• 7:23
  Speaker 8: The fact, the fact that an octopus can give you
• 7:26
  Speaker 8: the feel the fear of death means yeah, for this story,
• 7:32
  Speaker 8: it was a lunker.
• 7:33
  Speaker 1: Uh, and he just got back from Spain wherein he
• 7:35
  Speaker 1: was eating octopus.
• 7:36
  Speaker 2: Yeah.
• 7:36
  Speaker 4: Yeah, we ate a lot of octopuses.
• 7:38
  Speaker 1: They obviously haven't caught on to that my Octopus Teacher
• 7:40
  Speaker 1: movie over there. They haven't translated that to Spanish. We'll
• 7:44
  Speaker 1: cover all things octopus. Oh and also when we talk
• 7:47
  Speaker 1: about octopus, I want to talk about that story from
• 7:49
  Speaker 1: Puget Sound, which was probably touched on it before. I'll
• 7:52
  Speaker 1: tell it later. Yeah, Uh, Maui, this is an interesting story.
• 7:58
  Speaker 1: You know what when UH programs like Hunters for the
• 8:03
  Speaker 1: Hungary and other programs where you are able to donate
• 8:08
  Speaker 1: wild game and then the wild game will go, they'll
• 8:11
  Speaker 1: usually grind it to burger. Generally you donate dear me,
• 8:14
  Speaker 1: dear mea gets ground to Burger and it goes to
• 8:16
  Speaker 1: families in need. Oddly, in Hawaii that was not legal,
• 8:23
  Speaker 1: so they have this. They have a what some people
• 8:26
  Speaker 1: regard to be what I'm choosing my words careful here,
• 8:30
  Speaker 1: what some people regard to be a problem with way
• 8:33
  Speaker 1: too many access deer. So that would mean in the
• 8:38
  Speaker 1: eyes of everyone who doesn't hunt access deer, there are
• 8:41
  Speaker 1: too many access deer, and the eyes of people who
• 8:44
  Speaker 1: hunt and eat access deer, they probably have a feeling
• 8:46
  Speaker 1: that things are just right. So they have a lot
• 8:51
  Speaker 1: of access deer on Maui. They're trying to incentivize and
• 8:56
  Speaker 1: help lower numbers. It's a non native of course, access deer.
• 9:01
  Speaker 1: I know this just from when I hunted access here
• 9:03
  Speaker 1: in Hawaii, where a gift from someone from the Indian
• 9:06
  Speaker 1: subcontinent where they're native to had given them to like
• 9:09
  Speaker 1: King Kameya Kamea the third gave them some access to deer,
• 9:13
  Speaker 1: and now they're running all over, holy hell, all over
• 9:15
  Speaker 1: the Hawaiian islands.
• 9:16
  Speaker 7: They have no predators, right.
• 9:18
  Speaker 1: No, nothing. So up until HB one three eight to
• 9:24
  Speaker 1: two or Act fifty four, nonprofits were not allowed to
• 9:31
  Speaker 1: donate game meat to under resource communities, including the homeless.
• 9:38
  Speaker 1: But Governor Josh Green, who I know nothing about, just
• 9:41
  Speaker 1: signed a law saying that now you can donate the meat.
• 9:47
  Speaker 1: The problem now they have the bottleneck now is they
• 9:53
  Speaker 1: just don't have a lot of processing capabilities, and people
• 9:56
  Speaker 1: have touched on the fact. People have touched on the
• 10:00
  Speaker 1: act of Hawaii's food. We're gonna there's another story I
• 10:02
  Speaker 1: want to talk about that gets into this too. Hawaii
• 10:05
  Speaker 1: has very low food autonomy. They're heavily reliant on outside
• 10:10
  Speaker 1: resources and they don't have a lot of in state
• 10:14
  Speaker 1: capabilities to process meat. But they're sitting on some sixty
• 10:20
  Speaker 1: thousand axes deer, plus wild hogs, goats and sheep. They
• 10:25
  Speaker 1: have people who are underserved and in need of food,
• 10:31
  Speaker 1: and so they're trying to clean up a system or
• 10:33
  Speaker 1: develop a system, and clean up the legal obstacles to
• 10:36
  Speaker 1: being able to kill access deer and get the meat
• 10:39
  Speaker 1: to the needy. You guys will think anything about that, Jimmy,
• 10:47
  Speaker 1: what do you think about that? Buddy?
• 10:50
  Speaker 2: I don't really understand it.
• 10:51
  Speaker 1: But okay, there's an island, Yes, it has a bunch
• 10:57
  Speaker 1: of deer on it.
• 10:58
  Speaker 2: Okay, you're in.
• 11:00
  Speaker 3: When we went to MAUI spent time with.
• 11:02
  Speaker 1: It was illegal to shoot a deer and donate the
• 11:07
  Speaker 1: meat for a nonprofit, to take deer meat and donate
• 11:10
  Speaker 1: it to people who don't have enough food.
• 11:12
  Speaker 2: Well, I understand that part of it.
• 11:13
  Speaker 1: Now it's legal.
• 11:15
  Speaker 3: What's the uh?
• 11:16
  Speaker 1: So you do understand?
• 11:17
  Speaker 3: What's the argument against doing that?
• 11:19
  Speaker 1: I have no idea.
• 11:20
  Speaker 5: I know, in just being in the food industry, you
• 11:24
  Speaker 5: butt up against a lot of legal stuff when you're
• 11:27
  Speaker 5: trying to give people food, just because everybody's so happy
• 11:31
  Speaker 5: to two eat each other, you know, I end up
• 11:35
  Speaker 5: with a lot of leftover stuff. But anything that's been
• 11:37
  Speaker 5: pre cooked or out of the package is just a
• 11:41
  Speaker 5: no no because you don't know where it's been or
• 11:45
  Speaker 5: how it's been handled. And I kind of treat it
• 11:47
  Speaker 5: the same way if people say, oh, we have all
• 11:50
  Speaker 5: this leftover stuff. I don't know if it's been sitting
• 11:52
  Speaker 5: in the trunk of somebody's car for two days, and
• 11:55
  Speaker 5: then I serve it to people and then you get,
• 11:57
  Speaker 5: you know, three hundred people sick.
• 11:59
  Speaker 4: So it is I understand that.
• 12:01
  Speaker 5: But if there was a facility that was set up
• 12:03
  Speaker 5: specifically for processing that went right to you know, like
• 12:07
  Speaker 5: you said, they need to clean up that system and
• 12:09
  Speaker 5: be able to get it directly to the people that
• 12:11
  Speaker 5: they need to.
• 12:12
  Speaker 4: Get it to.
• 12:13
  Speaker 1: Funny you mention that because this article goes on to
• 12:16
  Speaker 1: say how federal regulations complicate the situation. Because wild animals
• 12:21
  Speaker 1: such as deer are considered non amendable species, federal officials
• 12:28
  Speaker 1: won't inspect them for free. Yeah, However, they'll inspect cow's, chicken, pigs,
• 12:33
  Speaker 1: and other farm raised meat animals for free. So someone's
• 12:37
  Speaker 1: selling wild game commercially. Now, there's two very different things
• 12:40
  Speaker 1: we're talking about here. I am, generally, I'm not a
• 12:47
  Speaker 1: subject matter expert on what's going on in Hawaii. I
• 12:50
  Speaker 1: am generally absolutely opposed to the commercial sale of the
• 12:59
  Speaker 1: commercial of hunter harvested wild game. Sure not the donation
• 13:04
  Speaker 1: of but they're talking about anyone interested in selling wild
• 13:07
  Speaker 1: game commercially has to pay hafty inspection fees, like they
• 13:10
  Speaker 1: have to foot the bill on the inspection fees hundreds
• 13:13
  Speaker 1: of dollars per hour. And in Hawaii they don't have
• 13:18
  Speaker 1: a lot of people interested in going into the meat
• 13:20
  Speaker 1: processing business. Now this ties into another point made by
• 13:24
  Speaker 1: somebody else. An article just came out in the What
• 13:31
  Speaker 1: are is this? In the Independent? So the Independent, which
• 13:34
  Speaker 1: is weird because it's a brit publication that seems to
• 13:38
  Speaker 1: cover a lot of US wildlife issue stuff. Oddly, in
• 13:42
  Speaker 1: the Independent, there's an article about a landlord in Brooklyn,
• 13:47
  Speaker 1: New York, who has put in a prohibition from their
• 13:53
  Speaker 1: tenants cooking meat. You can only cook vegan meals in
• 13:57
  Speaker 1: their apartment build.
• 13:58
  Speaker 7: On what is that?
• 14:00
  Speaker 1: You can order taken you can order take out with meat,
• 14:06
  Speaker 1: You cannot cook meat in their apartment building. Exactly why
• 14:11
  Speaker 1: they are vegan. There are fourteen protected classes of people
• 14:16
  Speaker 1: in New York, and food choice is not one of them.
• 14:21
  Speaker 1: You can't discriminate by age, religion, gender, but you can
• 14:27
  Speaker 1: discriminate by what folks like to eat for supper.
• 14:30
  Speaker 3: What if someone, though, had like a really serious peanut allergy,
• 14:34
  Speaker 3: like those people on the plane that you can't even
• 14:36
  Speaker 3: you know, when the stewardess comes on, she's like, there's
• 14:39
  Speaker 3: someone with a very severe allergy.
• 14:42
  Speaker 1: So these people identify as full freaking be Vegan, right.
• 14:48
  Speaker 3: But what my question is is if somebody is if
• 14:52
  Speaker 3: you're a landlord and you live in a residence and
• 14:54
  Speaker 3: you're super you have a super sensitive food allergy, could
• 14:57
  Speaker 3: you say you.
• 14:58
  Speaker 1: Can't Well, yeah, because there's no there's no law saying
• 15:02
  Speaker 1: that they can't say this.
• 15:05
  Speaker 3: But would that be I mean that it sounds ridiculous.
• 15:07
  Speaker 1: It sounds ridiculous, but they're totally covered. And I don't
• 15:10
  Speaker 1: and I don't think that. I don't think that this
• 15:14
  Speaker 1: is one of those areas where my personal feelings about
• 15:19
  Speaker 1: food go up against my feelings about personal liberty.
• 15:23
  Speaker 7: Mm hmmm.
• 15:24
  Speaker 1: I don't think it should be illegal. I think that
• 15:27
  Speaker 1: a landlord should be able to have much more latitude
• 15:32
  Speaker 1: than they do have about who they rent to. So
• 15:35
  Speaker 1: I'm not arguing that a landlord like I would say,
• 15:39
  Speaker 1: if you own a home and you're renting it out
• 15:41
  Speaker 1: that people can stay there, I would think you should
• 15:43
  Speaker 1: have massive latitude about who you choose to rent it to.
• 15:46
  Speaker 1: And I would even open up the idea that some
• 15:48
  Speaker 1: of these things that are prohibited by the law should
• 15:52
  Speaker 1: be fair game for a landlord to choose who lives
• 15:54
  Speaker 1: in their place, just as a person who believes in
• 15:58
  Speaker 1: some level of like like a high level of personal
• 16:01
  Speaker 1: autonomy about what you're doing, what you're doing with your
• 16:07
  Speaker 1: property that's not having a downstream effect on destroying other
• 16:10
  Speaker 1: people's lives.
• 16:13
  Speaker 3: Surprising to me that you would be on the landlord's
• 16:15
  Speaker 3: side here.
• 16:16
  Speaker 7: I think on that flip side of that, there's definitely
• 16:19
  Speaker 7: a handful of tenant potential tenets in New York people
• 16:23
  Speaker 7: that would be like, that's my jam, sign me up,
• 16:26
  Speaker 7: I'll pay you know what I mean, Like, we view
• 16:30
  Speaker 7: that as a total negative, but I'm.
• 16:34
  Speaker 1: Like, people would pay a premium for Yeah, I don't
• 16:37
  Speaker 1: I don't like it, But I'm just saying I would
• 16:39
  Speaker 1: never say I like, I think to myself, that's that's disdainful.
• 16:43
  Speaker 1: But I wouldn't come and argue that the law should
• 16:48
  Speaker 1: be otherwise because those sorts of liberties mean as much
• 16:53
  Speaker 1: or more to me as does what you have.
• 16:55
  Speaker 7: What's the threshold for you to change your mind? How
• 16:58
  Speaker 7: many land lords would it take? I own my home
• 17:02
  Speaker 7: for you too? Well, I mean just for the folks
• 17:04
  Speaker 7: out there you know that are renting, Like what, at
• 17:07
  Speaker 7: what point does it limit housing for.
• 17:10
  Speaker 1: I don't foresee that becoming a problem.
• 17:13
  Speaker 3: Sure, Steve, though, when we lived in New York up
• 17:16
  Speaker 3: until eight years ago, we rented, and nine years ago,
• 17:20
  Speaker 3: I guess we rented every place we ever lived in,
• 17:23
  Speaker 3: and you broke every.
• 17:25
  Speaker 9: Rule that.
• 17:28
  Speaker 3: The landlord gave you, like don't store stuff in the basement,
• 17:32
  Speaker 3: We like colonize the entire basement with all of our stuff.
• 17:36
  Speaker 1: The squirrels have we caught in our own yard?
• 17:38
  Speaker 2: We did?
• 17:40
  Speaker 1: Yeah, I didn't even check about that rule. I was
• 17:41
  Speaker 1: assuming that wasn't a rule. A guy and the guy
• 17:44
  Speaker 1: that rode in with this. So a listener named Jake
• 17:48
  Speaker 1: sent in that story and went on to say he's
• 17:52
  Speaker 1: experienced this. He had a place, he was a renter.
• 17:55
  Speaker 1: He's a spear fisherman from Hawaii, once rented the house
• 18:00
  Speaker 1: in Heilo is helo Am. I saying that right, that
• 18:07
  Speaker 1: would that they didn't want anyone cooking any meat or fish. Okay,
• 18:12
  Speaker 1: because they said they did this landlord didn't wanted to
• 18:15
  Speaker 1: cleanse the house of foul smells to keep foul smells away.
• 18:19
  Speaker 1: And he goes on to bring up this idea about
• 18:21
  Speaker 1: in Hawaii. Hawaii has very low food autonomy and everything
• 18:27
  Speaker 1: comes in. There's a huge business to it coming in.
• 18:31
  Speaker 1: A lot of money is made in transporting storing food.
• 18:37
  Speaker 1: So he said, if you in this idea of counter
• 18:40
  Speaker 1: culturalism that comes from being like Noah cooking of meat
• 18:44
  Speaker 1: in my home, he said, the most punk rock thing
• 18:47
  Speaker 1: you can do in Hawaii. If you're in Hawaii and
• 18:51
  Speaker 1: you really want to stick it to the man, he says,
• 18:56
  Speaker 1: support your local farmers and harvest your own food in
• 18:59
  Speaker 1: whatever means you have is the way to stick it
• 19:02
  Speaker 1: to the man in Hawaii. And thinks that this person
• 19:06
  Speaker 1: who doesn't want them a spear fisherman cooking the fish
• 19:09
  Speaker 1: he killed, has it all wrong.
• 19:13
  Speaker 7: Mhm.
• 19:15
  Speaker 3: I'd be curious to know with the with the food program,
• 19:19
  Speaker 3: if there's anyone that is opposed to it, Like, I
• 19:22
  Speaker 3: wonder what Kimmy thinks about that. I wonder what Danny
• 19:24
  Speaker 3: thinks about that.
• 19:26
  Speaker 1: Oh, you mean the oh back to the the first No,
• 19:29
  Speaker 1: I think it's one of those. It's probably one of
• 19:31
  Speaker 1: those issues. We had a guy on the episode called
• 19:37
  Speaker 1: the Lung King. We had a guy on who he's
• 19:41
  Speaker 1: a doctor, and one day he uncovered. So if you
• 19:44
  Speaker 1: go back in the scroll back in the episode, you'll
• 19:47
  Speaker 1: come to an episode called the Lung King. We recorded
• 19:50
  Speaker 1: that at the height of the Liver King's uh popularity,
• 19:55
  Speaker 1: so we called the Lung King.
• 19:56
  Speaker 8: For his downfall.
• 19:58
  Speaker 1: Uh. Just a physician was on in. The physic had
• 20:01
  Speaker 1: taken an interest in eating organs and cultural biases around
• 20:08
  Speaker 1: organ consumption and the hagas a very popular dish in
• 20:12
  Speaker 1: Scotland which has lung in it, and realized that the
• 20:17
  Speaker 1: sale and distribution of lung in the US it's illegal really,
• 20:25
  Speaker 1: and he has well, why in the world would that be?
• 20:28
  Speaker 1: And it was based on this very antiquated understanding of
• 20:32
  Speaker 1: disease transmission that doesn't hold up. It was like based
• 20:36
  Speaker 1: that it was just had been in there once, it
• 20:39
  Speaker 1: was put in there at some point. Under this idea
• 20:42
  Speaker 1: which has been is not in fact true, that lungs
• 20:45
  Speaker 1: were like more likely eating lung was more likely to
• 20:48
  Speaker 1: spread disease than X, Y and Z proteins, And it
• 20:53
  Speaker 1: just was a law. And he's been lobbying to get
• 20:56
  Speaker 1: the law overturned and had some success. At it was
• 20:59
  Speaker 1: just something was sitting on the books, and whoever put
• 21:03
  Speaker 1: it there has sort of lost track of why it
• 21:05
  Speaker 1: was there.
• 21:05
  Speaker 7: There's a ton of stuff like that.
• 21:07
  Speaker 1: And and so this this Hawaii situation probably something at
• 21:10
  Speaker 1: some point in time someone said you shouldn't be able
• 21:12
  Speaker 1: to do that, Yeah, for sure, and then they sort
• 21:14
  Speaker 1: of forgot what it was that happened.
• 21:17
  Speaker 3: What's the organization that's doing it again, that's cool, it's cool.
• 21:21
  Speaker 1: I don't even know who's doing it. It's just the
• 21:24
  Speaker 1: governor signed a law saying you can't that non I
• 21:26
  Speaker 1: don't know any of the nonprofits that are fixing to
• 21:29
  Speaker 1: do it, but the governor signed a law saying that
• 21:32
  Speaker 1: they can sell it.
• 21:34
  Speaker 3: I feel like though I saw something about this on
• 21:37
  Speaker 3: Tim Ferriss's Instagram.
• 21:39
  Speaker 7: I think there's a private company that's doing it.
• 21:41
  Speaker 1: They're trying to sell it.
• 21:42
  Speaker 3: Yeah, right, so that this is totally separated.
• 21:45
  Speaker 1: This is more like Hunters for the Hungary.
• 21:47
  Speaker 5: Yeah.
• 21:47
  Speaker 1: Yeah, there was a whole other movement to try to
• 21:50
  Speaker 1: shoot it and sell it. But this is trying to
• 21:51
  Speaker 1: shoot it and donate it to God God it got it,
• 21:54
  Speaker 1: which were allowed like here here in the on the mainland,
• 21:58
  Speaker 1: even though we're not in the main right now down
• 22:00
  Speaker 1: there on the mainland, that's very common that we have
• 22:04
  Speaker 1: a ton of programs where people can get venison. If
• 22:08
  Speaker 1: you're if you're trying to lower dear numbers onto your property,
• 22:11
  Speaker 1: you can get venison. Donate that venison to a food bank.
• 22:16
  Speaker 1: They will pay for they generally will pay for processing.
• 22:19
  Speaker 1: They have it all ground up, and then that ground
• 22:21
  Speaker 1: meat can go into various communities in need.
• 22:26
  Speaker 4: Uh.
• 22:29
  Speaker 1: Here's a crazy one. This was reported in time. Remember
• 22:32
  Speaker 1: those guys, I didn't know. There's still an action. Uh insane.
• 22:38
  Speaker 1: Thirty seven this is great. Thirty seven people, uh, thirty
• 22:43
  Speaker 1: seven people bitten by sharks so far in twenty twenty
• 22:46
  Speaker 1: three on the on the Atlantic seaboard. Is that a
• 22:49
  Speaker 1: lot real ordered to New York? Thirty seven? Bites?
• 22:51
  Speaker 3: How many fatalities I have?
• 22:54
  Speaker 1: I'm not reading about any fatalities. Bytes. That's just the
• 22:57
  Speaker 1: Atlantic New York to Florida.
• 23:00
  Speaker 7: What's the what's common? Like, what's an acceptable number? Is
• 23:03
  Speaker 7: that more?
• 23:03
  Speaker 1: I don't know that that's unacceptable, and I just know
• 23:06
  Speaker 1: that it's that I feel like a lot. It's a
• 23:09
  Speaker 1: real spike. They say that, you know, like every article,
• 23:13
  Speaker 1: and this isn't the I'm not dogging on climate activists,
• 23:16
  Speaker 1: but climate activists like to take anything and make it
• 23:22
  Speaker 1: about so this is y. It's like it's hot. Since
• 23:27
  Speaker 1: it's so hot, more people are going to the beach.
• 23:33
  Speaker 3: So it doesn't they're not saying there's different activity in
• 23:36
  Speaker 3: sharks because the.
• 23:38
  Speaker 1: Well, no, here's what's going on. They're not making that
• 23:40
  Speaker 1: what's going on with sharks is finning has been banned
• 23:44
  Speaker 1: for a couple of decades. Now it's like after so
• 23:47
  Speaker 1: when we used to have a poison campaign on we
• 23:50
  Speaker 1: used to fund at the federal level the poisoning of predators.
• 23:59
  Speaker 1: And now when you look in mountain, lion populations are
• 24:02
  Speaker 1: expanding and growing all around the country, and they're colonizing
• 24:06
  Speaker 1: new areas. Black bear populations expanding and colonizing new areas,
• 24:11
  Speaker 1: wolf populations expanding, grizzly bear populations expanding. You're still feeling that,
• 24:17
  Speaker 1: You're still feeling that chain that the effect of that
• 24:20
  Speaker 1: regulatory change to stop the poisoning campaign of predators and
• 24:25
  Speaker 1: other predator protections. So when they banned finning, like in
• 24:31
  Speaker 1: international waters and some state waters, you used to be
• 24:33
  Speaker 1: able to go out and just collect shark fins, which
• 24:37
  Speaker 1: are valuable. Then they changed it where a vessel. I
• 24:41
  Speaker 1: might have my numbers wrong, but it's something like a
• 24:44
  Speaker 1: vessel that's transporting shark parts. Fins can only comprise I
• 24:51
  Speaker 1: don't have the numbers exactly right, but fins. It's something
• 24:54
  Speaker 1: like this, fins can only comprise thirty percent of your
• 25:00
  Speaker 1: total shark part hall that you bring into port, which
• 25:05
  Speaker 1: makes it economically like infeasible to effectively shark. Other states
• 25:13
  Speaker 1: have outright said other states of outright just done away
• 25:17
  Speaker 1: with any kind of commercial shark harvest. So you're seeing
• 25:21
  Speaker 1: just shark numbers. We're seeing the effects of all the
• 25:26
  Speaker 1: all the shark protection where this recovery and expansion of
• 25:29
  Speaker 1: shark numbers. But this is trying to make a hook.
• 25:33
  Speaker 1: So this article in Time, No, this one's from Bloomberg
• 25:39
  Speaker 1: to I'm looking at two articles, one from Time talking
• 25:41
  Speaker 1: about a lot of shark bites, one from Blueberg that
• 25:45
  Speaker 1: they're expanding the drone fleet in New York, which looks
• 25:49
  Speaker 1: for sharks. So they're gonna spend a million bucks deploying
• 25:52
  Speaker 1: forty two drones to scout beaches so you can put
• 25:58
  Speaker 1: a drone up in the air and scout for sharp arks.
• 26:01
  Speaker 1: And they're saying, how say they wanted to see for
• 26:04
  Speaker 1: you folks who didn't study journalism when you were youngsters,
• 26:08
  Speaker 1: you need a hook. So yet not for fishing sharks,
• 26:11
  Speaker 1: but for journalism your hook would be I was almost
• 26:14
  Speaker 1: confused there, why now? Why now? Right? So you go
• 26:18
  Speaker 1: to an editor, if you're a writer, You're like, hey,
• 26:20
  Speaker 1: I want to write a thing about cattle rustling and
• 26:23
  Speaker 1: they're like, well, why, now, what's the hook? Well, this
• 26:27
  Speaker 1: is hyperlinked record shattering heat driving lots of people to
• 26:32
  Speaker 1: the beaches where they might get bit by a shark.
• 26:37
  Speaker 3: I mean that is terrifying though. Yeah, man as a
• 26:41
  Speaker 3: mom too, having kids in the ocean.
• 26:44
  Speaker 5: So if they collecked all this edit from the drone footage,
• 26:48
  Speaker 5: then what's the.
• 26:49
  Speaker 1: Solution there to close? They just use it to watch
• 26:51
  Speaker 1: for sharks cause they got to close the beach.
• 26:53
  Speaker 5: Are they beaches or do they just close them all?
• 26:56
  Speaker 5: Close them?
• 26:57
  Speaker 1: They're putting a drone up when people swiming, they're putting
• 27:00
  Speaker 1: a drowne up to watch for great whites and stuff
• 27:02
  Speaker 1: coming in.
• 27:03
  Speaker 2: Wait, great, why great whites? Aren't they like the least
• 27:07
  Speaker 2: of like likely to attack people's.
• 27:09
  Speaker 1: Yeah, they're bad muthered liquors, and so, I mean there's
• 27:14
  Speaker 1: probably other sharks as well, but I think that's a
• 27:15
  Speaker 1: real scary one. That's not who's biting folk.
• 27:17
  Speaker 2: I don't know, Yeah, I think it's like.
• 27:19
  Speaker 3: More Jimmy, you were just swimming with smelling your own
• 27:28
  Speaker 3: over here?
• 27:30
  Speaker 1: Did you pause? No, you're still wrong.
• 27:34
  Speaker 3: I think we could probably take a little break to
• 27:36
  Speaker 3: make sure the shark's not gonna explode.
• 27:38
  Speaker 1: It's not, because if it was gonna blowup, it already
• 27:40
  Speaker 1: would have done it. Because the pilot.
• 27:41
  Speaker 2: Lights lit kind of looked.
• 27:45
  Speaker 1: Here's a correction, not a correction on a recent app. So,
• 27:50
  Speaker 1: my lovely bride and I years ago this you might
• 27:56
  Speaker 1: remember this. This is the kind of thing, you know,
• 27:58
  Speaker 1: you remember this long ago? We were in Salta, Argentina, yep,
• 28:06
  Speaker 1: And we went to see those inc and yep children
• 28:12
  Speaker 1: that were killed and sacrificed on a high mountaintop and
• 28:17
  Speaker 1: they were perfectly preserved. And I believe the one that
• 28:19
  Speaker 1: was on display when we were there had been struck
• 28:21
  Speaker 1: by lightning.
• 28:22
  Speaker 3: Yes it was the girl.
• 28:25
  Speaker 1: So okay, so way back picture that. Whoa, it's sort
• 28:29
  Speaker 1: of like it's not really but kind of like this okay,
• 28:32
  Speaker 1: fourteen ninety one, sure, okay, so you're it's this last
• 28:35
  Speaker 1: glimpse of the Incan Empire pre European contact. And they
• 28:39
  Speaker 1: had these children already told this story once to bear
• 28:41
  Speaker 1: with me if you've heard it. So they were able
• 28:46
  Speaker 1: to get stable isotopes on these children, and these these
• 28:48
  Speaker 1: children that I'm speaking of, these three kids kind of
• 28:51
  Speaker 1: my kids ages.
• 28:54
  Speaker 7: Better watch yourself.
• 28:55
  Speaker 1: Stable isotopes from their bodies suggest that they had lived
• 28:58
  Speaker 1: on potatoes their entire life.
• 29:00
  Speaker 3: You about the propane smell, Sorry, I feel.
• 29:03
  Speaker 1: Like we're list.
• 29:06
  Speaker 3: I mean I feel like it's like valid enough to
• 29:08
  Speaker 3: check out.
• 29:10
  Speaker 1: I had to change propane tanks. All of the pilots
• 29:16
  Speaker 1: went out. I was trying to get the burner lit.
• 29:20
  Speaker 1: I was, oh, the tank's out. So I opened two
• 29:22
  Speaker 1: doors for cross ventilation.
• 29:24
  Speaker 3: Should we open up?
• 29:25
  Speaker 1: When in lit? The pilots heated up. This reheat coffee.
• 29:32
  Speaker 1: There's a residual, there's an additive and pro paane. What's
• 29:36
  Speaker 1: that stuff called?
• 29:37
  Speaker 3: To make you smell it, so you don't.
• 29:39
  Speaker 1: Like you wouldn't smell it. There's an additive. And one
• 29:42
  Speaker 1: day my buddy, my late buddy who just to bring
• 29:44
  Speaker 1: this full circle, his picture is hanging above the vacuum
• 29:47
  Speaker 1: steeler over there. He one time was in which I
• 29:50
  Speaker 1: think I believe he was in Wichita, Kansas, and the
• 29:55
  Speaker 1: whole town smelled like it was going to blow up.
• 29:59
  Speaker 1: And it wound up being the place that makes the
• 30:01
  Speaker 1: ship you put in pro paane to give it its smell,
• 30:05
  Speaker 1: had had a leak. They leaked the stuff you put
• 30:09
  Speaker 1: in propane to make propane smell. So he said, it
• 30:13
  Speaker 1: gave you the unnerving feeling that you were going to
• 30:16
  Speaker 1: blow the entire planet up if you lit a match.
• 30:19
  Speaker 6: Yeah.
• 30:20
  Speaker 3: Well, I'm going to open up the other door because
• 30:23
  Speaker 3: I feel like maybe it's psychosomatic, but it is hot
• 30:27
  Speaker 3: here too.
• 30:37
  Speaker 1: Where was I James? Or was I stable? The children
• 30:41
  Speaker 1: child are eating potatoes. So these kids had just eaten taters,
• 30:45
  Speaker 1: it seems, and then they had experienced months of this
• 30:53
  Speaker 1: very diet full of meats and fishes and things, and
• 30:58
  Speaker 1: they had these children were sacked and buried in this
• 31:01
  Speaker 1: little rock cavern with literally hundreds of emblems and little
• 31:10
  Speaker 1: treasures and carvings and gold and ivory items, and it
• 31:16
  Speaker 1: seems as though they had selected some children for whatever
• 31:20
  Speaker 1: however they selected them. They had selected some children and
• 31:23
  Speaker 1: taken these children on a tour through the Incan Empire,
• 31:27
  Speaker 1: and throughout this tour were regaled with with all of
• 31:34
  Speaker 1: these treasures and offerings. Then the children were taken up
• 31:39
  Speaker 1: to this peak like fourteen thousand feet and gotten. They
• 31:44
  Speaker 1: got them drunk on a rice. They got them drunk
• 31:47
  Speaker 1: on a nut rice. They got them drunk on a
• 31:49
  Speaker 1: fermented potato beverage I believe, I can't remember what it.
• 31:52
  Speaker 1: A fermented corn drink. They were giving them cocoa leaves,
• 31:58
  Speaker 1: which helps with elevation. They got them drunk, and it
• 32:01
  Speaker 1: seems like the thirteen year old girl maybe realized what
• 32:05
  Speaker 1: was going to happen and didn't like it because they
• 32:07
  Speaker 1: had struck her in the head, But the other younger
• 32:11
  Speaker 1: kids were just fine. It seems they got them wasted, yeah,
• 32:16
  Speaker 1: arranged them in this rock cavern on top of this peak,
• 32:22
  Speaker 1: and just left them there as offerings.
• 32:25
  Speaker 3: I thought the strike in the head was from the lightning. No.
• 32:28
  Speaker 1: Then, over the subsequent centuries, at some point in time,
• 32:33
  Speaker 1: one of them was struck by lightning.
• 32:36
  Speaker 7: How were they so well preserved?
• 32:37
  Speaker 1: Just we're getting to my correction. It's so cold. And
• 32:43
  Speaker 1: I had years ago, when I was working on an
• 32:45
  Speaker 1: article about freeze dried food, I had read up on sublimation,
• 32:48
  Speaker 1: and I had later read that the moisture and that
• 32:52
  Speaker 1: they sublimated, meaning the moisture in their bodies went from
• 32:57
  Speaker 1: a frozen to a gaseous state and never melted. So
• 33:03
  Speaker 1: you could still see like they were buried with feathers
• 33:06
  Speaker 1: and things, and it's perfect. You could recognize the child.
• 33:09
  Speaker 1: They only they're only allowed to display one at a time,
• 33:13
  Speaker 1: and it's like you're looking at a it's like you
• 33:15
  Speaker 1: expect the child to wake up.
• 33:17
  Speaker 7: That is freaky geez.
• 33:20
  Speaker 1: Very well preserved, but centuries old. Right. So I had
• 33:27
  Speaker 1: talked about how they were sublimated, and some person wrote
• 33:30
  Speaker 1: in with a very intimidating correction that they were not
• 33:34
  Speaker 1: in fact sublimated. And I read that correction and I
• 33:37
  Speaker 1: took my lumps and said, okay, at doing took my lumps.
• 33:47
  Speaker 1: Then a guy rode in to say, that guy doesn't
• 33:50
  Speaker 1: know what the hell he's talking about. God, they did sublimate.
• 33:55
  Speaker 1: He said, you can go watch. Go out on a
• 33:57
  Speaker 1: dry winter day. He points out to Montana Souse. I
• 34:01
  Speaker 1: live there, he says, go out and watch on a
• 34:02
  Speaker 1: dry winter day, snow on a hillside. It never gets
• 34:08
  Speaker 1: it never gets above freezing, and snow on the hillside
• 34:13
  Speaker 1: it does vanished. Nothing's wet, it just vanishes. You're watching that,
• 34:16
  Speaker 1: So that snow sublimates. That could be like not melting,
• 34:20
  Speaker 1: it's just evaporating.
• 34:22
  Speaker 3: That could be a new game. You know how you
• 34:24
  Speaker 3: like the game alive or dead, and you talk about
• 34:26
  Speaker 3: that or alive. This could be like sublimated.
• 34:32
  Speaker 1: Yeah, talk about a freaking thing and then talk about
• 34:34
  Speaker 1: whether it's sublimated or not. Subamate shams all the time.
• 34:37
  Speaker 1: This guy's saying, so take that.
• 34:42
  Speaker 3: So you take yeah, the think I am or you
• 34:47
  Speaker 3: mean that guy is?
• 34:49
  Speaker 1: Oh, the guy that wrote in is me and him
• 34:50
  Speaker 1: are right?
• 34:52
  Speaker 3: The last guy. I want the first guy to jump
• 34:55
  Speaker 3: back in right now.
• 34:59
  Speaker 1: You'll hear from him. Here's the thing that has nothing
• 35:02
  Speaker 1: to do with anything. And if someone wrote in about
• 35:04
  Speaker 1: an interesting thing and I don't think they really get
• 35:06
  Speaker 1: what I'm talking about, but it's still interesting, does that
• 35:09
  Speaker 1: make sense? Yep? The streisand effect.
• 35:13
  Speaker 7: Mm.
• 35:14
  Speaker 1: Okay, you've familiar with this.
• 35:16
  Speaker 7: I can't define it for you, but yeah.
• 35:19
  Speaker 1: And we have covered exhaustively and will continue to cover
• 35:23
  Speaker 1: the Wyoming corner crossing case because of its implications to
• 35:27
  Speaker 1: land access. Meaning there are millions of federally managed public
• 35:31
  Speaker 1: lands that you can't get to. But if you were
• 35:33
  Speaker 1: allowed to corner cross meaning you picture a checkerboard land ownership,
• 35:38
  Speaker 1: and the black squares are public and the white squares
• 35:42
  Speaker 1: are private. If you were if it was legal to
• 35:45
  Speaker 1: without stepping on the white, to step from the black
• 35:48
  Speaker 1: to the black right, that would open up millions of
• 35:51
  Speaker 1: acres of access. It's a contentious issue. So we've covered
• 35:56
  Speaker 1: a case that the whole world is watching. Well, that's
• 35:58
  Speaker 1: say the whole country is watching. The whole country is
• 36:00
  Speaker 1: watching this Wyoming corner crossing case. And I have repeatedly
• 36:05
  Speaker 1: over the years of covering this brought up that I
• 36:09
  Speaker 1: equate them, and then I apologize for the analogy. I
• 36:14
  Speaker 1: like to point out that they were not.
• 36:18
  Speaker 3: That.
• 36:18
  Speaker 1: Initially I thought that the Missouri hunters that did the
• 36:22
  Speaker 1: famous corner crossing in Wyoming which led to this big
• 36:25
  Speaker 1: legal challenge, I thought that they were activists, I assumed
• 36:28
  Speaker 1: they were activists who were trying to get arrested in
• 36:32
  Speaker 1: order to test something in the courts. And I had
• 36:35
  Speaker 1: said I had imagined them as being a Rosa Parks
• 36:38
  Speaker 1: like figure doing civil disobedience. But they were just dudes
• 36:43
  Speaker 1: from Missouri who thought they found a sweet hunting spot.
• 36:47
  Speaker 1: Oh no, this guy's comment does make a little bit
• 36:49
  Speaker 1: of sense. They never had the intention. And we were
• 36:54
  Speaker 1: talking about how now this landowner, No, this guy's exactly right.
• 36:58
  Speaker 1: The more I think this through and I'll get to it,
• 37:01
  Speaker 1: the landowner used to have a problem with four dudes
• 37:03
  Speaker 1: from Missouri now and then corner crossing onto his place.
• 37:07
  Speaker 1: But this guy now is gonna have it's gonna you
• 37:11
  Speaker 1: know that famous picture during the Alaska Gold Rush of
• 37:14
  Speaker 1: people coming out of wait here and going up that
• 37:18
  Speaker 1: going up that mountain to get into the Yukon. That's
• 37:21
  Speaker 1: what this dude's corner is gonna look like from now on.
• 37:24
  Speaker 7: The stris in effect, is like when you draw attention
• 37:26
  Speaker 7: to something, all.
• 37:27
  Speaker 1: These guy's exactly right. Had that guy just shut up, yeah,
• 37:31
  Speaker 1: instead of those Missouri dudes, listen, I see what y'all
• 37:34
  Speaker 1: are up to here, And once you come over and
• 37:37
  Speaker 1: have a cup of coffee. Let's just keep this between us.
• 37:40
  Speaker 1: You keep hunting because if this gets out, it's gonna
• 37:42
  Speaker 1: be a shit show. Yeah, but it's out. So Barbara
• 37:45
  Speaker 1: Streisand I'd never heard this. Barbara Streisand long ago was
• 37:52
  Speaker 1: in a had a photo of her home in Malibu taken.
• 37:58
  Speaker 1: It was about coastal erosion. So a journalist was covering
• 38:02
  Speaker 1: coastal erosion and catches a photo of Barbo Streisand outside
• 38:06
  Speaker 1: her home in Malibu, which was suffering from coastal erosion.
• 38:10
  Speaker 1: She wanted it taken down. It somehow had wound up
• 38:13
  Speaker 1: in the public record, and she wanted her photo of
• 38:16
  Speaker 1: her outside of her house in Malibu not part of
• 38:19
  Speaker 1: the public record. She takes it to court. Prior to
• 38:24
  Speaker 1: her taking it to court, the story even though the
• 38:28
  Speaker 1: photo was part of the public record, the photo had
• 38:30
  Speaker 1: been accessed six times twice by her own lawyer. Okay,
• 38:38
  Speaker 1: after the lawsuit became public in the news, it racked
• 38:43
  Speaker 1: up hundreds of thousands of downloads. That's the Streisand effect
• 38:53
  Speaker 1: that Also guy wrote in speaking of we talked about
• 38:56
  Speaker 1: we had the guest on David Grant, author of the wager,
• 39:00
  Speaker 1: making another one of David Grand's books, Killers of the
• 39:04
  Speaker 1: Flower Moon into a movie. Stgel Simpson is in that movie,
• 39:09
  Speaker 1: and someone wanted just let us know that Stgil Simpson
• 39:12
  Speaker 1: was also in a zombie movie in twenty nineteen. Thanks
• 39:16
  Speaker 1: for the note called the Dead Don't Die. Big thing
• 39:22
  Speaker 1: about another starvation experience, We're not going to get into.
• 39:26
  Speaker 1: And the last thing I want to cover is this,
• 39:28
  Speaker 1: And James, I think you'll take great interest in this.
• 39:32
  Speaker 1: Ready for this, yep, especially because buddy, you don't know
• 39:35
  Speaker 1: this because you were too little. You know that photo
• 39:38
  Speaker 1: on our fridge. You guys always putting the magnets over
• 39:40
  Speaker 1: everybody's body parts. Oh yeah, because your kids are all skinny.
• 39:43
  Speaker 1: Dipping in the river right there, This what he's talking
• 39:49
  Speaker 1: about was right there in Caliicoon on the Delaware River.
• 39:55
  Speaker 1: We used to fish there a lot, and you like
• 39:57
  Speaker 1: to fish there when you were super little. I grew up.
• 40:01
  Speaker 1: This is a guy right in what's his name, Dan?
• 40:05
  Speaker 1: I grew up along the Upper Delaware River between Callicoon
• 40:08
  Speaker 1: and Hancock. That was our float. We would float from
• 40:11
  Speaker 1: Calicoon to hand Hancock, a stretch of river in which
• 40:14
  Speaker 1: we caught nine species of game fish. My grandfather first
• 40:20
  Speaker 1: started tapping for bullhead in the river back in the
• 40:26
  Speaker 1: nineteen forties. He would get so many bullhead that he
• 40:32
  Speaker 1: would sell them to local bait shops who would buy them,
• 40:37
  Speaker 1: who would sell them to small mouth bass fishermen. Three
• 40:41
  Speaker 1: to five inch bullhead, he says, the best small mouth
• 40:43
  Speaker 1: bass bait, and he would tap for him. Now you
• 40:49
  Speaker 1: probably wonder what that means. Yeah, what that means, I'll
• 40:51
  Speaker 1: tell you. It involves waiting in zero to eighteen inches
• 40:57
  Speaker 1: of water along the bank zero and you gotta get
• 41:00
  Speaker 1: a big hammer. Okay, walk up to a rock. Let
• 41:08
  Speaker 1: me know when you raise your hand. When you know
• 41:09
  Speaker 1: this is going Andy and Seth have raised their hands.
• 41:16
  Speaker 1: You walk up to a rock with a big hammer,
• 41:20
  Speaker 1: I imagine, yeah, or.
• 41:26
  Speaker 7: Another rock because it's underneath what.
• 41:31
  Speaker 1: Then you flip the rock. It will stun the bullhead
• 41:35
  Speaker 1: and knock it unconscious. Its white belly will be turned up,
• 41:41
  Speaker 1: scoop it up, put in a perforated bucket that's out
• 41:44
  Speaker 1: sitting in the current, and if within a few minutes,
• 41:46
  Speaker 1: you'll be woken up and back to fine.
• 41:49
  Speaker 4: Oh there, I guess that hot little tip stunner.
• 41:53
  Speaker 1: He says. Wally dogs and eels won't lean the loone either.
• 41:57
  Speaker 1: He has poked around online and has never ever found
• 42:00
  Speaker 1: anyone talking about tapping bullheads. Tubers, kayakers, canoers from the
• 42:07
  Speaker 1: city come by, see you out there with the hammer,
• 42:09
  Speaker 1: and they just look at you.
• 42:11
  Speaker 7: I imagine.
• 42:13
  Speaker 8: So I used to fish in Delaware a bit, but
• 42:16
  Speaker 8: it was further downstream around stocked it and then Washington's crossing.
• 42:21
  Speaker 1: Oh what fish there? O patriotic?
• 42:24
  Speaker 8: Yeah?
• 42:25
  Speaker 2: What if you just like hit the rock too hard
• 42:28
  Speaker 2: with the hammer and just kind of crushed the bullhead?
• 42:31
  Speaker 1: Well, I think you ought to walk out the door
• 42:33
  Speaker 1: here and get a hammer and go see if you
• 42:36
  Speaker 1: can tap some sculpings.
• 42:37
  Speaker 3: Yeah, I think you can some.
• 42:40
  Speaker 1: Extra tools and then leave your tools down below the tideline.
• 42:46
  Speaker 1: Then I find them later and scream at you once. Yeah.
• 42:57
  Speaker 1: Jimmy the r day lost a pair of my fishing flyers,
• 43:00
  Speaker 1: and I got a text from Brody who's up here
• 43:03
  Speaker 1: with us, And Brody said, Jimmy deep six, you're fishing
• 43:10
  Speaker 1: plyers and sweating bullets. Yeah, I was down here at
• 43:17
  Speaker 1: the end.
• 43:18
  Speaker 6: We're working on stuff at our place, and Jimmy paddles
• 43:21
  Speaker 6: over and he goes, hey, Seys, I got a.
• 43:22
  Speaker 1: Question for you.
• 43:23
  Speaker 6: I was like, what, he goes, what would you do
• 43:26
  Speaker 6: if you lost your dad's flyers?
• 43:32
  Speaker 1: And Jimmy went to multiple neighbors. He went and asked
• 43:35
  Speaker 1: our other neighbor, what advice did he give you?
• 43:38
  Speaker 2: To be up front and he won't be mad, but
• 43:40
  Speaker 2: he first offered just to give us new pairs.
• 43:42
  Speaker 7: Of flyerst sneaky.
• 43:47
  Speaker 1: Uh, this we haven't covered. This is an old story
• 43:49
  Speaker 1: now and it was covered on the meat eater dot com.
• 43:52
  Speaker 1: But I just wanted to touch on it real quick.
• 43:54
  Speaker 1: This would be a good one. This is for James.
• 43:57
  Speaker 1: New Zealand has a feral cat problem. James and they
• 44:02
  Speaker 1: and they every year they try to kill some millions
• 44:04
  Speaker 1: of cats or whatever. They used to have a thing
• 44:06
  Speaker 1: where they would get a bunch of youngsters from school
• 44:08
  Speaker 1: to go out and kill cats. It's a biosecurity issue.
• 44:12
  Speaker 2: Probu well.
• 44:14
  Speaker 1: The one piece of advice to the youngsters don't kill
• 44:18
  Speaker 1: any people's pets.
• 44:20
  Speaker 2: What how would you really tell the difference.
• 44:23
  Speaker 1: You win money killing cats. Collar is proud of the difference.
• 44:28
  Speaker 1: Animal welfare groups have shut it down. They would prefer
• 44:31
  Speaker 1: professionals be out killing those cats and not kids.
• 44:39
  Speaker 3: I just.
• 44:42
  Speaker 1: For why in the world. Kids wouldn't be allowed if
• 44:44
  Speaker 1: the country's trying to get rid of cats, that they
• 44:46
  Speaker 1: can't do their patriotic duty and get rid of cats.
• 44:49
  Speaker 3: Because I feel like there's like a slippery slope.
• 44:53
  Speaker 7: Killing cats is like the number one sign of a Yeah.
• 44:59
  Speaker 3: I mean, Steve, you used to kill cats for cash. Yeah,
• 45:02
  Speaker 3: so that's probably why you feel like.
• 45:07
  Speaker 1: I used to use some cat work. But it's important
• 45:11
  Speaker 1: to point out cat work for dairy farmers.
• 45:14
  Speaker 3: Yes, I'm not saying that you were in this latter category.
• 45:18
  Speaker 3: They were just talking about like sociopathic children that were
• 45:21
  Speaker 3: just killing cats.
• 45:22
  Speaker 1: Five bucks cat for dairy farmers who were trying to
• 45:26
  Speaker 1: keep to control feline distemper.
• 45:28
  Speaker 2: I feel like, how do you.
• 45:31
  Speaker 3: Tell a kid like go out and fill that cat
• 45:33
  Speaker 3: but not another cat? Like, wouldn't that be confusing?
• 45:35
  Speaker 2: Well, first off, I'm a kid, so I can say this. Yep.
• 45:41
  Speaker 2: Kids are dumb, especially when you were to give a
• 45:48
  Speaker 2: kid a weapon and tell him to look for something
• 45:55
  Speaker 2: on a cat that would make it different from another cat. Like,
• 46:01
  Speaker 2: I don't think that they'd be very good at following
• 46:03
  Speaker 2: those rules.
• 46:04
  Speaker 1: You guys aren't ever gonna be on this show again.
• 46:06
  Speaker 2: No, I'm not saying anything against it. I'm just saying that.
• 46:12
  Speaker 7: Accurate.
• 46:13
  Speaker 1: Yeah, organizers, where do this?
• 46:16
  Speaker 4: Where's this article.
• 46:17
  Speaker 1: From BBC h organizers of the North Canterbury Hunting Competition
• 46:24
  Speaker 1: announced the cancelation of the cat event on Tuesdays, saying
• 46:27
  Speaker 1: they had received vile in inappropriate emails, probably one probably
• 46:31
  Speaker 1: for my wife. We are disappointed and apologize for those
• 46:34
  Speaker 1: who are excited to be involved in something that is
• 46:37
  Speaker 1: about protecting our native birds and other vulnerable species.
• 46:43
  Speaker 7: This is a it's a tough one. But do we
• 46:46
  Speaker 7: have to involve the kids? It's my question, like, you know.
• 46:50
  Speaker 1: If only people who knew the damage wild cats cause
• 46:54
  Speaker 1: around the place one local route, they also affect our farming.
• 47:02
  Speaker 1: Goes on to point out all the right and now
• 47:04
  Speaker 1: the author of the article in the end even comes
• 47:08
  Speaker 1: around to the recognition that they should kill these cats,
• 47:14
  Speaker 1: but they would like to see professionals killing.
• 47:18
  Speaker 2: How do you be a professional killing cats? Doesn't seem
• 47:22
  Speaker 2: like I don't.
• 47:22
  Speaker 1: Know, you just call yourself, I don't know.
• 47:25
  Speaker 2: You just got like kids name tame the little badge
• 47:29
  Speaker 2: owner that says, I'm appreciate.
• 47:31
  Speaker 1: They start trying to buy it back and then adding
• 47:33
  Speaker 1: cats to the hit list, though, is a politically contentious issue.
• 47:36
  Speaker 1: It's not a question of whether these invasive felines should
• 47:40
  Speaker 1: be cold, but who should do the killing. Then they
• 47:43
  Speaker 1: go on to have a nice little cliche. It's not
• 47:46
  Speaker 1: rocket science. Not rocket science cat killing. It should be
• 47:50
  Speaker 1: undertaken only by experienced people using approved and proven humane methods,
• 47:56
  Speaker 1: certainly not children.
• 48:00
  Speaker 3: How young is too from.
• 48:01
  Speaker 1: Handling, handing them guns and desensitizing them to animal cruelty.
• 48:06
  Speaker 1: We should be teaching them empathy toward animals.
• 48:09
  Speaker 3: How young is too young to kill a cat?
• 48:11
  Speaker 7: Steve?
• 48:13
  Speaker 1: How young is too young to kill a rat? I
• 48:15
  Speaker 1: remember your kid being killing a rat? So young he
• 48:19
  Speaker 1: shot in his underwear. Yeah, I got him out of bed.
• 48:23
  Speaker 1: We got him out of bed to get it.
• 48:25
  Speaker 3: Yeah, he was like five or six.
• 48:27
  Speaker 1: And look at how pathological he is now.
• 48:30
  Speaker 3: I'm asking a legitimate question, like.
• 48:32
  Speaker 1: How how old was he then? He was? He was
• 48:34
  Speaker 1: in bed before it got dark out. When was the
• 48:38
  Speaker 1: last time you did that?
• 48:40
  Speaker 7: Two weeks ago?
• 48:42
  Speaker 3: Sticking in the summer times exactly?
• 48:50
  Speaker 1: Alright, So I'm gonna tell my I'm gonna tell my
• 48:52
  Speaker 1: octaal story, all right, So pulling shrimp pots and uh,
• 49:02
  Speaker 1: the other day we got a small octopus pulling shrimp pots,
• 49:05
  Speaker 1: and we went out. We were having a hell of
• 49:07
  Speaker 1: a terrible pull. One pot had I don't know what happened.
• 49:12
  Speaker 1: One pot had You never see this zero had nothing
• 49:19
  Speaker 1: in it? Not a hermit crab. Really, that's rare. I
• 49:24
  Speaker 1: don't know what happened. I feel like it landed on
• 49:26
  Speaker 1: something or.
• 49:27
  Speaker 3: I don't know the bait was not.
• 49:29
  Speaker 1: I can't forgot bait untouched. Not a hermit crab. It
• 49:32
  Speaker 1: must I can't picture what it landed on. It must
• 49:34
  Speaker 1: have landed on. Like I don't know nothing. You get
• 49:40
  Speaker 1: irish lords. Here's what all you get. You get squat lobsters,
• 49:44
  Speaker 1: Irish lords. I've seen rockfish come up in them. Uh, starfish,
• 49:54
  Speaker 1: juvenile tanners, sea stars, starfish, hermit crabs, molluscs, coon, striped shrimp,
• 50:03
  Speaker 1: spot prawns, you name it, different, box crabs.
• 50:10
  Speaker 4: Anything down there that's hungry.
• 50:12
  Speaker 1: Nothing come up in this thing. And I got to saying,
• 50:15
  Speaker 1: if we could get a big octopus. It turned this
• 50:18
  Speaker 1: day around. And then I said, you know, so we're
• 50:28
  Speaker 1: pulling pots, and I love my my shrimp. And Mentor
• 50:31
  Speaker 1: Ron Layton once told me pulling pots always have a
• 50:34
  Speaker 1: gaff ready, because he said, now and then a big puss.
• 50:40
  Speaker 3: I know, it's just it's speaking of pathological A.
• 50:45
  Speaker 1: Big octopus, thank you. What's the diameter of a hole
• 50:51
  Speaker 1: on a shrimp pot?
• 50:52
  Speaker 4: Andy? Oh? Yeah, what is it? Two to three inches?
• 50:55
  Speaker 1: Two inch diameter hole? A big octopus? You got a
• 50:58
  Speaker 1: twenty pound octopus get into a shrimp pot by putting
• 51:02
  Speaker 1: one arm in and then they squished their head in
• 51:05
  Speaker 1: and they bench. You get all their arms in there,
• 51:06
  Speaker 1: and they'll get in there, and a lot of times
• 51:08
  Speaker 1: you'll pull it up and the octopus just be in
• 51:10
  Speaker 1: there and you it defies logic how he can wiggle
• 51:13
  Speaker 1: himself in there, but they can just get in through
• 51:15
  Speaker 1: the funnel. But my shrimping mentor taught me that. Now
• 51:20
  Speaker 1: and then you get a big one and he'll ride
• 51:22
  Speaker 1: the trap up, and it's good to have a gaff
• 51:27
  Speaker 1: so you can get him and drag him in the boat.
• 51:29
  Speaker 1: And he in particularly, would would make a wonderful smoked octopus.
• 51:33
  Speaker 1: And he would jar it, and he would jar it
• 51:36
  Speaker 1: without member, not a lot of liquid. He would like
• 51:39
  Speaker 1: tenderize it, boil it, smoke it. He'd smoke the arms,
• 51:43
  Speaker 1: cut the arms up and then and then jar them,
• 51:46
  Speaker 1: but only like a quarter inch of liquid. It Basically
• 51:50
  Speaker 1: you could rattle it around. The octopus pressure canned octopus,
• 51:53
  Speaker 1: very good dish. His mother was Simshian, that was her
• 51:59
  Speaker 1: uh native Alaskan. So he always told me that we're
• 52:06
  Speaker 1: pulling pots, and and I'm always stand up on the
• 52:08
  Speaker 1: bottle of the boat and stare down and see the
• 52:10
  Speaker 1: pot come up. I don't know why, and I can't
• 52:13
  Speaker 1: even make out what I'm seeing, like it's like it
• 52:17
  Speaker 1: doesn't like what I'm seeing doesn't register. And what happens
• 52:20
  Speaker 1: is a pot comes up and it is draped with
• 52:24
  Speaker 1: an octopus the likes of which I have never seen
• 52:26
  Speaker 1: in my life.
• 52:26
  Speaker 7: What color was it?
• 52:27
  Speaker 3: Orange?
• 52:28
  Speaker 1: Orange?
• 52:28
  Speaker 7: Bright like bright orange.
• 52:31
  Speaker 1: That's cool. Can you check me on this? If I
• 52:35
  Speaker 1: was holding the end of one of his arms right here, yeah,
• 52:40
  Speaker 1: Jimmy could get not to that counter over there, but
• 52:45
  Speaker 1: a good way toward that counter, and he'd beholding the
• 52:48
  Speaker 1: other arm.
• 52:49
  Speaker 7: Geez, oh my god, I wish I could.
• 52:52
  Speaker 1: Well, I'll get to what all how strong this thing was?
• 52:55
  Speaker 8: That's like what sixteen eighteen feet now on that big.
• 52:59
  Speaker 1: But way the meat of Jimmy.
• 53:01
  Speaker 7: How big was the head like that's what pull the.
• 53:03
  Speaker 1: Man on it like Seth's waist, you know, maybe like
• 53:11
  Speaker 1: my weight. Just understandything like it? I mean arms like
• 53:15
  Speaker 1: like arms like my thighs at the base.
• 53:17
  Speaker 5: I'm not ye the video that I saw where it
• 53:20
  Speaker 5: came off of the main body, where all the legs
• 53:23
  Speaker 5: came together.
• 53:23
  Speaker 7: We have a video.
• 53:24
  Speaker 3: I'm massive, Katie. Yes, I were you freaking out?
• 53:29
  Speaker 1: I didn't know they got like that. I grabbed the gaff.
• 53:34
  Speaker 3: No, could you see all this whole? Like my fishing
• 53:39
  Speaker 3: mentor always told me to have a gaff ready. The
• 53:41
  Speaker 3: gaff was not ready. You did not have the gaff.
• 53:44
  Speaker 1: I did grab the gaf. I gaffed it.
• 53:46
  Speaker 3: No, you said, hand me the gaff, and then the
• 53:50
  Speaker 3: gaff was stuck, and you give me.
• 53:51
  Speaker 9: The damn gas.
• 53:52
  Speaker 7: So you did not have the.
• 53:53
  Speaker 3: Gaff ready when you were standing at the.
• 53:55
  Speaker 2: Front of the boat.
• 53:56
  Speaker 1: Left so much chaos. Always say to have.
• 54:01
  Speaker 3: The gas ready, yes, which you did not.
• 54:04
  Speaker 1: Well, not that big of a boat, he.
• 54:08
  Speaker 3: Said, hand me the gas, and then we got you
• 54:12
  Speaker 3: the gas.
• 54:13
  Speaker 1: I left detail. He was carrying shrimp under his arms
• 54:16
  Speaker 1: like person hall in firewood. The first thing I was
• 54:20
  Speaker 1: doing was getting all of our shrimp back because she
• 54:24
  Speaker 1: was like unfurling himself from the thing, and I'm throwing
• 54:27
  Speaker 1: shrimp into the boat. He's got like remember that time
• 54:32
  Speaker 1: one thing he opened up, Tell what happened?
• 54:34
  Speaker 5: He was so he just yeah, I had a whole
• 54:37
  Speaker 5: cash of all kind of stuff that.
• 54:39
  Speaker 1: Was he snag on accident.
• 54:41
  Speaker 10: Yeah.
• 54:42
  Speaker 5: I pulled that thing up and went it unfurled it. Yeah,
• 54:44
  Speaker 5: I just had a cash of all kinds of.
• 54:45
  Speaker 1: Goods like stuff he's bringing home with him. This guy,
• 54:50
  Speaker 1: I'm like, he's all tangled and everything, and I'm just
• 54:53
  Speaker 1: fireing shrimp into the boat.
• 54:55
  Speaker 9: True, that's true.
• 54:56
  Speaker 3: Yeah, that's true.
• 54:57
  Speaker 7: I have a question about carri shrimp.
• 55:00
  Speaker 1: Everybody's got them all wrapped up?
• 55:02
  Speaker 7: Were his eyes and how big are they?
• 55:04
  Speaker 1: Like?
• 55:04
  Speaker 7: How big?
• 55:05
  Speaker 1: So if my fist is his mantle, his eyes are like.
• 55:08
  Speaker 7: Here, how big were they? You have a visual. I'm
• 55:12
  Speaker 7: just trying to it happens looked.
• 55:15
  Speaker 3: Happened so quickly. But also also I was a little
• 55:19
  Speaker 3: bit reluctant to give you the gaff and I realized
• 55:22
  Speaker 3: what this is is I'm gonna really, you know, cast
• 55:25
  Speaker 3: myself here as someone who is a show an anime
• 55:29
  Speaker 3: of the show. But after the cat conversation. But I
• 55:34
  Speaker 3: like my initial instinct was not like to kill him
• 55:37
  Speaker 3: gaff that thing.
• 55:38
  Speaker 1: She thought it was a bit much. I was like
• 55:40
  Speaker 1: that a little octopus, but she thought that this was
• 55:43
  Speaker 1: a large I was totally.
• 55:47
  Speaker 3: In awe of it. And and also I was like
• 55:50
  Speaker 3: I said to you, I was like, what's the what's
• 55:51
  Speaker 3: your plan? Like, what's your plan? What are you going
• 55:53
  Speaker 3: to do?
• 55:54
  Speaker 9: Like get it into the boat?
• 55:56
  Speaker 3: And then I mean this thing was like as big
• 55:58
  Speaker 3: as the boat, and so like he was thinking like
• 56:03
  Speaker 3: next step, like grab it, But then it was like,
• 56:05
  Speaker 3: well what if it grabs him? What if it like.
• 56:08
  Speaker 7: Pulls him in?
• 56:10
  Speaker 3: You know? And then I'm like, also, like that's a
• 56:13
  Speaker 3: huge octopus. Do we need that much octopus? That we're
• 56:16
  Speaker 3: really going to eat that much octopus?
• 56:18
  Speaker 1: That yes, you're saying all this. I told her I'm
• 56:21
  Speaker 1: going to smoke it.
• 56:23
  Speaker 4: Yeah.
• 56:23
  Speaker 3: So she's like, not gonna do this, and I'm like,
• 56:28
  Speaker 3: maybe we just like watch it, yeah and then let
• 56:31
  Speaker 3: it go.
• 56:32
  Speaker 7: That might have been my reaction, but I have no
• 56:34
  Speaker 7: idea what I would.
• 56:35
  Speaker 1: Honestly, I'll get to it. That's all right, that's not
• 56:39
  Speaker 1: now for all you people who are all hopped up
• 56:40
  Speaker 1: on the octopus teacher, My octopus teacher. I'm gonna tell
• 56:45
  Speaker 1: you something. We catch you you. How often do you
• 56:48
  Speaker 1: catch octopus with all eight of his arms? Yeah?
• 56:51
  Speaker 4: Not that often.
• 56:52
  Speaker 1: They always losing their arms. I think, Hell, but tear
• 56:54
  Speaker 1: them all.
• 56:55
  Speaker 3: Some asshole with a gaff.
• 56:56
  Speaker 1: No, I want you to know that this story, Like,
• 57:00
  Speaker 1: just to be clear, octopus can lose his whole damn arm.
• 57:03
  Speaker 1: We recently called an octopus that was running out of arms.
• 57:07
  Speaker 1: Were you there for that?
• 57:08
  Speaker 3: No?
• 57:09
  Speaker 1: He had like missing one, he had a half of one.
• 57:12
  Speaker 7: Look rough, they regrow, right.
• 57:15
  Speaker 1: They regrow their arms. He's unfurling himself and I'm trying
• 57:20
  Speaker 1: to get our shrimp back and whatnot. And then I
• 57:22
  Speaker 1: take the gaff. And so this is a hal of
• 57:25
  Speaker 1: a gaff. And imagine a night stick, like an old
• 57:27
  Speaker 1: fashioned cop from an old fashioned cop movie from back
• 57:30
  Speaker 1: when they had like Union Busters and whatnot, like an
• 57:33
  Speaker 1: old fashioned cop night stick, a little mini baseball bat,
• 57:38
  Speaker 1: and out of it, at a forty five degree angle
• 57:41
  Speaker 1: is a stainless steel spike about three eighths diameter at
• 57:45
  Speaker 1: the base maybe comes to a fine point. No, barb,
• 57:49
  Speaker 1: what's that spike? Seven inches long? Eight inch spike coming
• 57:52
  Speaker 1: at a forty five degree angle and it's you into
• 57:55
  Speaker 1: a fish. I take the gaff and I and he
• 58:00
  Speaker 1: he's got these big, meaty arms, and I fought into
• 58:05
  Speaker 1: the base of one of his arms, okay, and I'm
• 58:11
  Speaker 1: trying to get him in the boat. But you can't
• 58:13
  Speaker 1: budge this thing because at this point he's latched on
• 58:17
  Speaker 1: to the underside of the boat.
• 58:18
  Speaker 7: And probably so strong to.
• 58:21
  Speaker 1: The point where I've got a foot over the boat.
• 58:25
  Speaker 1: I'm straddling the gunwale trying to use one of my
• 58:29
  Speaker 1: feet to get his arms freed up.
• 58:32
  Speaker 7: So he detached from the pot and attached to the boat.
• 58:34
  Speaker 1: Yes, stuck like all over the boat, and I'm trying
• 58:39
  Speaker 1: to pry him free.
• 58:40
  Speaker 3: He's looking he's looking back at me and Kate and
• 58:44
  Speaker 3: these guys are He's like, so you're just gonna stand there,
• 58:47
  Speaker 3: just stare, just stand there, and we're like, what do
• 58:50
  Speaker 3: you want us to do?
• 58:53
  Speaker 1: So then finally her friend also named Katie, springs into
• 58:57
  Speaker 1: action and she grabbed was a harpoon shaft. But we
• 59:01
  Speaker 1: don't have my big dive knife that I keep strapped
• 59:04
  Speaker 1: to the boat for bleeding fish. That's not in there.
• 59:06
  Speaker 1: Because I wasn't in my normal boat. We don't have
• 59:08
  Speaker 1: the harpoon head. We just have a harpoon shaft, and
• 59:12
  Speaker 1: we're trying to use the harpoon shaft to pry him off.
• 59:17
  Speaker 7: But you don't have eight people.
• 59:20
  Speaker 1: The next day, this morning, I realized I could have
• 59:23
  Speaker 1: just started harvesting the arms one at a time.
• 59:26
  Speaker 3: That would have been so upsetting.
• 59:29
  Speaker 1: Which didn't occur to me at the time. Just to
• 59:31
  Speaker 1: start harvesting arms, yeah, growing back and do catch and release.
• 59:37
  Speaker 1: That's like a sustainable harvest. So I got him, and
• 59:41
  Speaker 1: he's working his way down away from me under the boat,
• 59:46
  Speaker 1: and I am giving it all of my power holding
• 59:49
  Speaker 1: the scalff handle.
• 59:50
  Speaker 3: Well, then you gave the gaff to Katie, you said,
• 59:52
  Speaker 3: the whole and then she was holding that.
• 59:54
  Speaker 1: I was trying to pry him free. Yeah, and then
• 59:56
  Speaker 1: she couldn't hold it any longer. I grabbed it strong, Yeah,
• 1:00:00
  Speaker 1: and I grabbed that, and the octopus is now going
• 1:00:03
  Speaker 1: down down the skiff in a way, and I got
• 1:00:07
  Speaker 1: where my arms are underwater and you can't get a grip,
• 1:00:12
  Speaker 1: and eventually I just he overpowers me. Jeez.
• 1:00:16
  Speaker 7: Yeah.
• 1:00:18
  Speaker 1: And the last we saw him was just all what
• 1:00:21
  Speaker 1: I don't know what. I have no idea what the
• 1:00:23
  Speaker 1: thing Wade it was was. He ain't, he ain't. At
• 1:00:29
  Speaker 1: a point gone, I got to think I might catch him.
• 1:00:35
  Speaker 1: Tonight we got we have.
• 1:00:37
  Speaker 2: To take Halbert slime all around the entire boat to
• 1:00:42
  Speaker 2: make a slick and carry hand grenage.
• 1:00:47
  Speaker 1: I'm never play the pistol.
• 1:00:50
  Speaker 3: I think the story ended the way it was supposed to.
• 1:00:53
  Speaker 3: I know that kills you.
• 1:00:55
  Speaker 7: But you know he's down there. That's the most exciting
• 1:00:58
  Speaker 7: thing today.
• 1:00:59
  Speaker 1: I dropped the and I go with duh pus in
• 1:01:01
  Speaker 1: the pot.
• 1:01:02
  Speaker 3: Oh my god, stop saying it. But seriously, I don't think.
• 1:01:07
  Speaker 3: I think if we had gotten it in the boat, we.
• 1:01:11
  Speaker 1: Actually would have had a tussle on our hand. Yeah, yeah, absolute.
• 1:01:18
  Speaker 1: I showed you that picture that when we got a
• 1:01:20
  Speaker 1: couple of years back. That was big.
• 1:01:22
  Speaker 3: That was a fraction of the side.
• 1:01:24
  Speaker 1: Here's what my shrimp and mentor taught me. This is
• 1:01:28
  Speaker 1: gonna be upsetting to some people, so turn the show
• 1:01:29
  Speaker 1: off if you're going to be upset by this. My
• 1:01:33
  Speaker 1: shrimp and mentor, Ron Layton, taught me this. He can
• 1:01:38
  Speaker 1: very quickly invert. He turns the mantle inside out and
• 1:01:45
  Speaker 1: it works good. You can turn the mantle inside you.
• 1:01:48
  Speaker 1: I've done it, the one I showed you in that picture.
• 1:01:52
  Speaker 1: Andy is taller than me. What does that do to
• 1:01:55
  Speaker 1: you turn the mantel inside out? It basically shuts it
• 1:02:00
  Speaker 1: down and you just take a knife. And how does
• 1:02:03
  Speaker 1: that cut its brain right off? Well, how does that
• 1:02:06
  Speaker 1: dow does turn?
• 1:02:10
  Speaker 3: What?
• 1:02:11
  Speaker 1: Yeah, you can just invert it, you turn it right
• 1:02:13
  Speaker 1: inside out.
• 1:02:15
  Speaker 3: But that wouldn't That would mean that you would have
• 1:02:17
  Speaker 3: to it was really strong, and that would just assume
• 1:02:20
  Speaker 3: that you would be able to get a grip on
• 1:02:22
  Speaker 3: it to be able to do that, which I think
• 1:02:24
  Speaker 3: might have been harder.
• 1:02:25
  Speaker 1: I believe we would have had a fight on our hands,
• 1:02:28
  Speaker 1: but I believe we would have gotten to take care of.
• 1:02:39
  Speaker 3: So.
• 1:02:39
  Speaker 7: Andy.
• 1:02:39
  Speaker 3: When I came back and told you what happened, you
• 1:02:43
  Speaker 3: told me a story that you had heard.
• 1:02:45
  Speaker 5: Yeah, well, I've seen a couple of different I've been
• 1:02:47
  Speaker 5: on a boat where we actually snagged one with a
• 1:02:49
  Speaker 5: mooching rig and very similar.
• 1:02:52
  Speaker 4: It came out. It was early days.
• 1:02:54
  Speaker 5: Actually we were fishing in a canoe out on the
• 1:02:56
  Speaker 5: west side. Well, you had actually fished in that canoe, yeah,
• 1:02:59
  Speaker 5: And we had actually hooked a big one and it
• 1:03:02
  Speaker 5: came up and launched itself to the side of the
• 1:03:04
  Speaker 5: canoe and the same thing but it was still attached
• 1:03:07
  Speaker 5: to the hooks. So we had pliers in that trying
• 1:03:12
  Speaker 5: to grab the hook out of this thing because we're
• 1:03:14
  Speaker 5: you know, didn't want to lose our rod.
• 1:03:16
  Speaker 1: Set handle in the canoe.
• 1:03:18
  Speaker 4: No, no, God no.
• 1:03:19
  Speaker 5: And actually had a hold of with the pliers on
• 1:03:22
  Speaker 5: the hook, and that same thing started moving along side
• 1:03:24
  Speaker 5: of that boat, and it was so strong that it
• 1:03:27
  Speaker 5: basically pulled itself right off. You know, it was close
• 1:03:30
  Speaker 5: to losing the pliers, but the point where it just
• 1:03:33
  Speaker 5: got almost out of reach, it ripped the webbing out
• 1:03:36
  Speaker 5: of it, and it same thing that just disappeared, right.
• 1:03:40
  Speaker 5: But I was also talking to an old time fisherman
• 1:03:43
  Speaker 5: at one point where he similar story where they he
• 1:03:46
  Speaker 5: got it on the board. I think he was some
• 1:03:48
  Speaker 5: sort of if he was saying it or whatever. But
• 1:03:52
  Speaker 5: that then came up and wrapped around a leg and
• 1:03:55
  Speaker 5: an arm, so he's actually fighting this thing, and then
• 1:03:58
  Speaker 5: another arm got a hold of one of the controllers,
• 1:04:02
  Speaker 5: smoking the block of the the net, and so he
• 1:04:06
  Speaker 5: almost lost his whole boat because all of a sudden, Yeah,
• 1:04:09
  Speaker 5: he's pulling he's pulling hydraug arms that aren't supposed to be,
• 1:04:13
  Speaker 5: you know, in gear. And luckily he had access to
• 1:04:17
  Speaker 5: a knife where he got it off his belt and yeah,
• 1:04:19
  Speaker 5: started hacking at this thing or else he could have
• 1:04:22
  Speaker 5: could have been about all eight arms going at one time,
• 1:04:26
  Speaker 5: and they're strong.
• 1:04:28
  Speaker 1: They're powerful.
• 1:04:29
  Speaker 5: Yeah, so you could get a little overpowered and in
• 1:04:32
  Speaker 5: a situation. But yeah, I guess the knife would would
• 1:04:34
  Speaker 5: handle that.
• 1:04:35
  Speaker 3: Also, Like let's say that it had gotten up in
• 1:04:38
  Speaker 3: the boat and it wrapped itself around you and it
• 1:04:40
  Speaker 3: pulled you down into the Yeah, we don't know, Katie
• 1:04:44
  Speaker 3: and I don't know how to drive a boat like.
• 1:04:46
  Speaker 9: Everyone the rock she told me she did.
• 1:05:01
  Speaker 3: So maybe we would have made helme, but then we
• 1:05:03
  Speaker 3: would have lost dad.
• 1:05:05
  Speaker 2: Yeah, that should be the first year.
• 1:05:08
  Speaker 1: Off had we were drifting out there for an hour.
• 1:05:13
  Speaker 3: No, I mean everything about it. I still I don't know, man,
• 1:05:19
  Speaker 3: it was.
• 1:05:20
  Speaker 7: Where's a lot of what if you know?
• 1:05:23
  Speaker 2: Yeah, I think if it were to pulled down the water,
• 1:05:25
  Speaker 2: I don't think it would take the time to wrap
• 1:05:27
  Speaker 2: dead up in its arm and drag him all the
• 1:05:29
  Speaker 2: way down.
• 1:05:29
  Speaker 3: I think you had your leg over the edge. No
• 1:05:33
  Speaker 3: part of you was worried about it wrapping itself around
• 1:05:35
  Speaker 3: your leg because it you wouldn't have been able to
• 1:05:40
  Speaker 3: let go, and it was strong enough to go down
• 1:05:42
  Speaker 3: like it could have pulled you down.
• 1:05:44
  Speaker 1: Man, if that had happened and you like down the road,
• 1:05:48
  Speaker 1: you know, after a respectable period of time remarried. I
• 1:05:54
  Speaker 1: don't mind you to go to bed every night thinking
• 1:05:56
  Speaker 1: about me just vanishing through the depths. Might just smiled
• 1:05:59
  Speaker 1: with my knife, with my gas fighting that oct Man,
• 1:06:06
  Speaker 1: I'd be worth it just to have that haunt.
• 1:06:09
  Speaker 6: Well, just waiting for you to pop up like a
• 1:06:12
  Speaker 6: rock fishing and splatter out.
• 1:06:14
  Speaker 1: Well, that's what I'm mainly worried about now is now
• 1:06:16
  Speaker 1: there's octopus with a gas. We were joking about siving
• 1:06:20
  Speaker 1: around down there. I'm gonna be out there and all
• 1:06:21
  Speaker 1: of a sudden that gas spikes will come up to
• 1:06:24
  Speaker 1: the botto of the boat.
• 1:06:25
  Speaker 2: Middle.
• 1:06:26
  Speaker 7: You know he still has the gap.
• 1:06:28
  Speaker 1: Yeah, it't They won't stay in him because it's like angle,
• 1:06:32
  Speaker 1: there's no bar. But he's gonna have it with him now.
• 1:06:34
  Speaker 1: Whatever he's doing, he's gonna bring that gaff with him.
• 1:06:37
  Speaker 2: Me and my dad were joking about this morning. That
• 1:06:39
  Speaker 2: thing's gonna gonna be pulled upon. It's gonna ride the
• 1:06:42
  Speaker 2: pot up, get jumping swinging club my dad in the head,
• 1:06:47
  Speaker 2: grab and jump overboard and.
• 1:06:50
  Speaker 4: Sink that gaff.
• 1:06:50
  Speaker 1: And in hindsight, I wish we would have not have
• 1:06:54
  Speaker 1: tried to tangle with him, knowing that he got away.
• 1:06:58
  Speaker 3: Okay, Well, but if.
• 1:07:01
  Speaker 2: You if you pull them up again, would you find
• 1:07:04
  Speaker 2: them again?
• 1:07:04
  Speaker 1: Oh? Yeah?
• 1:07:07
  Speaker 2: Would you try to get your gap back?
• 1:07:08
  Speaker 3: Is that gonna make you feel? Are you gonna have
• 1:07:11
  Speaker 3: different things in the boat like you didn't have? You
• 1:07:14
  Speaker 3: had a pocket knife yesterday.
• 1:07:15
  Speaker 1: Yeah, they gonna have a I'm gonna get a shoulder
• 1:07:17
  Speaker 1: holster shot.
• 1:07:22
  Speaker 4: I like the ide octopus spray.
• 1:07:24
  Speaker 1: We get some kind of concoction like bear spray, but
• 1:07:27
  Speaker 1: octopuses start putting pots out. Man. Now, two quick things.
• 1:07:35
  Speaker 1: This year you were here for this. I found a
• 1:07:37
  Speaker 1: dead octopus this spring. The commercial shrimpers were working our
• 1:07:40
  Speaker 1: area and I found a dead octopus with a cut
• 1:07:43
  Speaker 1: open mantle. And they just catch them and kill them.
• 1:07:48
  Speaker 1: Why do they do that because they cause they get
• 1:07:50
  Speaker 1: in there and steal all your shrimp competition. So it's
• 1:07:52
  Speaker 1: common to kill them and not harvest them. And here's
• 1:07:54
  Speaker 1: the funny story. I was gonna tell you that not funny,
• 1:07:56
  Speaker 1: but this is a little thing about human nature. Uh.
• 1:08:00
  Speaker 1: There's an essay about this. It was called like a
• 1:08:02
  Speaker 1: Tale of Two Octopuses. And I can't remember where they appeared.
• 1:08:04
  Speaker 1: I think it was maybe the New York Times and
• 1:08:06
  Speaker 1: the New Yorker. Either way, this is in Puget Sound. One.
• 1:08:11
  Speaker 1: There was a kid who took ah. There was a
• 1:08:12
  Speaker 1: kid in high school and he was a diver, and
• 1:08:15
  Speaker 1: he was in some food class, and so for his
• 1:08:17
  Speaker 1: senior project or something, he was gonna be that he's
• 1:08:19
  Speaker 1: gonna catch an octopus and cook it for his senior project.
• 1:08:25
  Speaker 1: And they sign off on this, and he goes down
• 1:08:27
  Speaker 1: to a beach and goes out with his dive gear
• 1:08:31
  Speaker 1: and hauls up an octopus. And people in that community
• 1:08:36
  Speaker 1: have a fit where he hauled the octopus up on
• 1:08:40
  Speaker 1: the beach, to the point where they're trying to get
• 1:08:42
  Speaker 1: the state Fish and Game Agency to ban the harvest
• 1:08:46
  Speaker 1: of octopus at that location. They were so traumatized. And
• 1:08:51
  Speaker 1: this is being covered in the Seattle newspaper, and the
• 1:08:55
  Speaker 1: Seattle Times is being covered with a sympathetic ear to
• 1:09:00
  Speaker 1: the community. At the same time, a new seafood restaurant
• 1:09:04
  Speaker 1: opens up in Seattle and their specialty dish is octopus,
• 1:09:11
  Speaker 1: which gets a rave review in the same newspaper. It's like,
• 1:09:16
  Speaker 1: especially try the octopus. Yeah, in the newspaper at the
• 1:09:20
  Speaker 1: same time that they're condemning the high school kid forgetting
• 1:09:23
  Speaker 1: the octopus. It just shows like a little bit of
• 1:09:26
  Speaker 1: the out of sight, out of mind, yeah, and that dish.
• 1:09:29
  Speaker 1: And they confirmed that dish is specific octopus.
• 1:09:34
  Speaker 7: So was there any exposure of the hypocrisy there?
• 1:09:37
  Speaker 1: The article The Tale of Two Octopuses was an exposure
• 1:09:40
  Speaker 1: of the hypocrisy. It was very similar to a thing
• 1:09:45
  Speaker 1: that we covered we touched on Brooklyn earlier. The writer,
• 1:09:48
  Speaker 1: the Southern writer Ericard Builder wrote in The New Yorker
• 1:09:53
  Speaker 1: he was profiling young youth youth in Nevada training to
• 1:10:01
  Speaker 1: be professional bull riders. Okay, so he's hanging out with
• 1:10:05
  Speaker 1: ranch and rodeo families and these little kids who are
• 1:10:10
  Speaker 1: being groomed to become bull riders and so half but
• 1:10:15
  Speaker 1: he lives in Brooklyn. He lives near Prospect Park in Brooklyn.
• 1:10:18
  Speaker 1: So in his article he's juxtaposing these communities where in
• 1:10:23
  Speaker 1: this community in Nevada, they're training their children to be
• 1:10:26
  Speaker 1: bull riders. And in his community where he lives, they
• 1:10:29
  Speaker 1: have installed real rocks in the park, and the people
• 1:10:36
  Speaker 1: in the community trying to get the rocks removed because
• 1:10:40
  Speaker 1: someone could get hurt. And this person's like, I assumed
• 1:10:42
  Speaker 1: they were fake rocks, And when I went up and
• 1:10:44
  Speaker 1: saw they were real rocks, I was appalled. Do you
• 1:10:47
  Speaker 1: realize how bad someone could get hurt on these rocks?
• 1:10:50
  Speaker 3: Do you remember when we used to when we lived
• 1:10:52
  Speaker 3: in Brooklyn, we went to that park all the time.
• 1:10:55
  Speaker 1: It was like a community movement to get the rocks
• 1:10:58
  Speaker 1: out of that park where someone banged their head on
• 1:11:00
  Speaker 1: the Meanwhile he's like hanging out with like youth bull riders.
• 1:11:05
  Speaker 1: So just funny. Yeah, our tendencies, Andy Yep lay out
• 1:11:13
  Speaker 1: your meals from the cove.
• 1:11:17
  Speaker 5: Well over the last fifteen years. See how this is
• 1:11:26
  Speaker 5: a very remote facility. You kind of have to get
• 1:11:29
  Speaker 5: creative as far as what you're bringing in and make
• 1:11:32
  Speaker 5: sure that you have all your ingredients lined up before
• 1:11:36
  Speaker 5: you get here if you actually want to do conpost meals.
• 1:11:38
  Speaker 4: So I've kind of laid out.
• 1:11:40
  Speaker 5: Some blueprints over the years of how things work up here.
• 1:11:45
  Speaker 5: So I do a lot of repeats just to make
• 1:11:48
  Speaker 5: my life easier as far as shopping lists go, and.
• 1:11:52
  Speaker 1: Just ease of the dish.
• 1:11:55
  Speaker 5: You know, we have a fairly decent setup here, but
• 1:12:00
  Speaker 5: you know, pot space and and you know, burner space
• 1:12:04
  Speaker 5: and and oven space is kind of a at a
• 1:12:06
  Speaker 5: limited capacity.
• 1:12:07
  Speaker 4: So if you get kind of.
• 1:12:09
  Speaker 5: Creative, but obviously I've got the cream of the crop
• 1:12:15
  Speaker 5: when it comes to seafood access. I kind of joke
• 1:12:20
  Speaker 5: sometimes about at any given night, there could be two
• 1:12:25
  Speaker 5: thousand dollars worth a fresh seafood on the table that's
• 1:12:29
  Speaker 5: never even hit the fridge, you know, straight from the
• 1:12:31
  Speaker 5: flay table, crab and shrimp and halve it and salmon,
• 1:12:35
  Speaker 5: and if you put that to a market octopus, if
• 1:12:38
  Speaker 5: you put that to a market value, sometimes it's a
• 1:12:41
  Speaker 5: little overwhelming to think that we're really living in the
• 1:12:44
  Speaker 5: spoils here, But yeah, I try to do the crowd pleasers.
• 1:12:50
  Speaker 5: Fish tacos are always a hit, and that's usually a
• 1:12:52
  Speaker 5: repeat from year to year because everybody kind of knows that.
• 1:12:56
  Speaker 5: And as the years have gone on, the fine teal
• 1:13:00
  Speaker 5: has kind of changed up here. You know, We've gone
• 1:13:02
  Speaker 5: from all kind of thirty something adults to heavy, heavy
• 1:13:08
  Speaker 5: booze and heavy hitting uh, hard charging folks to everybody's
• 1:13:13
  Speaker 5: bringing kids up here nowadays. So it has been an
• 1:13:16
  Speaker 5: interesting transformation of you know, make sure that everybody enjoys
• 1:13:22
  Speaker 5: the food. But that's kind of what I do, is
• 1:13:25
  Speaker 5: make sure that kids are happy when they're eating.
• 1:13:27
  Speaker 1: So uh some of the ore day asked because we
• 1:13:30
  Speaker 1: brought some fish to the neighbors and they said, how
• 1:13:32
  Speaker 1: does he fry his fish?
• 1:13:34
  Speaker 4: Oh?
• 1:13:34
  Speaker 5: Yeah, well that one I kind of joked as start
• 1:13:38
  Speaker 5: by calling catching really small halibut.
• 1:13:40
  Speaker 1: Yeah.
• 1:13:41
  Speaker 5: Yeah, they were so tender. We wed got into a
• 1:13:45
  Speaker 5: pile of fairly small helbot. And I really think that
• 1:13:50
  Speaker 5: those filets, I mean, they were just so delicate coming
• 1:13:53
  Speaker 5: off the off the fish and you can.
• 1:13:56
  Speaker 1: See through them almost they're so small, but the flesh
• 1:13:59
  Speaker 1: is clear.
• 1:14:00
  Speaker 5: Yeah yeah, and they're actually the right uh thickness. That's
• 1:14:05
  Speaker 5: a big key to frying fish is having the right
• 1:14:09
  Speaker 5: cut of fish as far as how thick you cut.
• 1:14:12
  Speaker 4: It, Because too thick, you're.
• 1:14:16
  Speaker 5: Your outer crust is gonna burn a bit before that
• 1:14:19
  Speaker 5: fish is fully cooked. And if you're cutting just if
• 1:14:22
  Speaker 5: you're just like using little tail pieces, you don't have
• 1:14:25
  Speaker 5: a dried up piece of fish before you even get
• 1:14:27
  Speaker 5: get to where you're going, you know. So those were
• 1:14:30
  Speaker 5: actually the perfect perfect thickness as far as frying goes.
• 1:14:35
  Speaker 5: My little trick is about two hours before I'm about
• 1:14:38
  Speaker 5: to fry them, I actually season them, and I actually
• 1:14:42
  Speaker 5: throw just a spoonful of mao in with them and
• 1:14:45
  Speaker 5: just a little bit just a kind of barely coat them.
• 1:14:48
  Speaker 3: It is.
• 1:14:50
  Speaker 5: I usually like zest a little lemon zest and season
• 1:14:52
  Speaker 5: them pretty good right right in with the raw fish
• 1:14:56
  Speaker 5: and let those sit for about two hours. But then
• 1:14:58
  Speaker 5: I don't I really do the batter. If I'm doing
• 1:15:01
  Speaker 5: kind of a Baha Baja style taco, I'll do a
• 1:15:04
  Speaker 5: real thin batter with them. But this I do actually
• 1:15:07
  Speaker 5: the flour egg wash, and I make a crumb mixture
• 1:15:11
  Speaker 5: panco flour. I throw a little corn starts in there
• 1:15:16
  Speaker 5: to kind of give it that little crispiness. And then
• 1:15:18
  Speaker 5: it's all about seasoning.
• 1:15:20
  Speaker 4: All cooking.
• 1:15:21
  Speaker 5: It comes down to being able to season stuff properly.
• 1:15:23
  Speaker 5: That's why that kind of had that nice But I'm
• 1:15:26
  Speaker 5: telling you that that was some of the most tender
• 1:15:28
  Speaker 5: hell but I've ever cooked.
• 1:15:30
  Speaker 7: It knocked our socks off over there.
• 1:15:32
  Speaker 1: Yeah, the.
• 1:15:34
  Speaker 4: Place was top Yeah, I was, I was.
• 1:15:37
  Speaker 5: I was secretly giving myself a little laugh about this
• 1:15:40
  Speaker 5: one like that.
• 1:15:44
  Speaker 1: Another favorite of mine that you do and you might
• 1:15:47
  Speaker 1: be the only one that doesn't, is a green seafood enchilada.
• 1:15:53
  Speaker 5: Yeah, and that one just kind of came out of
• 1:15:57
  Speaker 5: came out of a lot of leftovers. You know, I
• 1:16:00
  Speaker 5: tend to cook a little too much from night to night,
• 1:16:02
  Speaker 5: so there's always a little bit of leftover cooked fish
• 1:16:04
  Speaker 5: hanging out, and you got to kind of get creative
• 1:16:08
  Speaker 5: with how to use cooked fish and shellfish without overdoing it.
• 1:16:13
  Speaker 5: And that's kind of the perfect application for that. So
• 1:16:18
  Speaker 5: I just kind of mixed lunch cooked al butt, salmon, crab, shrimp,
• 1:16:22
  Speaker 5: mix that all together with you know, sauteed onions and
• 1:16:28
  Speaker 5: green chili's a slancho and lime and make a little
• 1:16:31
  Speaker 5: green enchilada sauce and whipped it all together. Traditionally, seafood
• 1:16:36
  Speaker 5: and cheese aren't kind of paired normally, but it works
• 1:16:40
  Speaker 5: out pretty good. It's a very rich, rich disc dish
• 1:16:44
  Speaker 5: because it's got you know, it's got the heavy, heavy
• 1:16:49
  Speaker 5: base to it, and it's got cheese in it, a
• 1:16:51
  Speaker 5: little bit of sour cream, but good. Yeah, we might
• 1:16:55
  Speaker 5: revisit that one tonight. Made a little too much.
• 1:17:00
  Speaker 1: Assemble it and form it up.
• 1:17:02
  Speaker 5: Well, I make the mixture and then roll roll them
• 1:17:04
  Speaker 5: into as you would at any angela. I roll them
• 1:17:06
  Speaker 5: into tortillas and then kind of saw some cheese and
• 1:17:10
  Speaker 5: pop in the oven.
• 1:17:11
  Speaker 4: Just let them get nice and brown.
• 1:17:12
  Speaker 1: They're good, man.
• 1:17:13
  Speaker 3: Yeah, I was gonna say. Brodie's son Conley has been
• 1:17:18
  Speaker 3: talking about those for a year.
• 1:17:20
  Speaker 4: Since last year.
• 1:17:21
  Speaker 3: Yeah, and like the day we got here, he's like,
• 1:17:24
  Speaker 3: what are you going to make?
• 1:17:25
  Speaker 4: And I think I think they're even better after the fact.
• 1:17:28
  Speaker 5: So yeah, we've got a couple of pans left over,
• 1:17:30
  Speaker 5: and actually just carve out those little squares and then
• 1:17:34
  Speaker 5: pop them back in the oven real hot, and they
• 1:17:36
  Speaker 5: just get like nice crispy edges on it because they're
• 1:17:39
  Speaker 5: set now, you know, like that filling has cooled down
• 1:17:43
  Speaker 5: and kind of solidified and all yelled together. Cut little
• 1:17:45
  Speaker 5: squares and christen back up. I think they're better on
• 1:17:48
  Speaker 5: the second day then.
• 1:17:49
  Speaker 1: Ever year you do a seafood chowder's way right Wait, yeah,
• 1:17:53
  Speaker 1: the chowder and the curry. I interpted, you haven't hit
• 1:17:56
  Speaker 1: curry yet?
• 1:17:56
  Speaker 6: NOPEA yeah, we we had your hurry last year.
• 1:18:00
  Speaker 8: Yeah, that was Yeah, amazing that we're still talking about that.
• 1:18:05
  Speaker 5: Yeah, this year, well, you guys might get lucky, and
• 1:18:08
  Speaker 5: it's coming around week two. Oh, we did a chowder
• 1:18:11
  Speaker 5: a couple of nights ago, and that's just kind of
• 1:18:13
  Speaker 5: a classic chowder. But yeah, when you're working with all
• 1:18:17
  Speaker 5: the all the goods around here, put crab and shrimp
• 1:18:21
  Speaker 5: and I think I had salmon and cod and halbit
• 1:18:25
  Speaker 5: all mixed in there.
• 1:18:26
  Speaker 3: What did you put on those scallops last night.
• 1:18:28
  Speaker 1: That we want to get the scalp I want to
• 1:18:30
  Speaker 1: talk about. I want to talk about the cut, but
• 1:18:33
  Speaker 1: you can talk about the sauce now, I'll talk about
• 1:18:34
  Speaker 1: the cut.
• 1:18:35
  Speaker 5: Yeah, that one, I man, I just whipped up kind
• 1:18:38
  Speaker 5: of looked around what we had on hand, and there
• 1:18:40
  Speaker 5: was some oranges for the kids, some of those little
• 1:18:42
  Speaker 5: cuties or the the small little oranges, and I used
• 1:18:46
  Speaker 5: some of that juice with a little some lime juice,
• 1:18:50
  Speaker 5: a little bit of soy sauce, a little bit of
• 1:18:53
  Speaker 5: sesame oil, some really fine mince, ginger and garlic in there.
• 1:18:59
  Speaker 1: We're all getting scalps. He started grilling the kids about
• 1:19:01
  Speaker 1: how many oranges they'd eaten.
• 1:19:03
  Speaker 5: Yeah, well yeah, yeah, Mine mind was turning because you
• 1:19:08
  Speaker 5: need some sort of cidic. So basically, yes, Steve was
• 1:19:11
  Speaker 5: out and and Jim, we're out harvesting. Oh and Kelsey,
• 1:19:15
  Speaker 5: all three of you guys were out harvesting. Uh, some
• 1:19:18
  Speaker 5: beautiful rock scalps. And yeah, what are their silver dollar size?
• 1:19:23
  Speaker 5: I mean they're about some of them. All the actual
• 1:19:26
  Speaker 5: the actual meat.
• 1:19:27
  Speaker 1: Oh yeah, yeah, like a really skimpy sausage patty, a
• 1:19:32
  Speaker 1: really skimpy breakfast sausage patty, a chicken nugget, A big
• 1:19:37
  Speaker 1: one is about the size of a chicken nugget.
• 1:19:38
  Speaker 5: Yeah, that's good, good size, it's about right round. But
• 1:19:44
  Speaker 5: cutting them, you know, super sharp knife. I went out
• 1:19:47
  Speaker 5: actually the flight table, and I surveyed every knife in
• 1:19:50
  Speaker 5: the house and found the sharpest one out there. And
• 1:19:55
  Speaker 5: you go against the grain like you'd be cutting.
• 1:20:00
  Speaker 4: Just coins off the top.
• 1:20:02
  Speaker 5: Like so you can just picture putting that thing on
• 1:20:03
  Speaker 5: a slice and just cutting paper thin shaves from the
• 1:20:07
  Speaker 5: top to the bottom and being that thin and using
• 1:20:12
  Speaker 5: the sauce that I did, and that has just that
• 1:20:15
  Speaker 5: slight acidity to it with the with the juice of.
• 1:20:17
  Speaker 11: The lime and the or the lime and the orange
• 1:20:21
  Speaker 11: just gives it enough to to start to give a
• 1:20:25
  Speaker 11: little cook or a little marinade to where it's kind
• 1:20:28
  Speaker 11: of takes the edge off of that rawness.
• 1:20:31
  Speaker 7: And so you're making like a.
• 1:20:32
  Speaker 1: C type barely.
• 1:20:37
  Speaker 5: I mean, it's not like where you'd go heavy lime juice,
• 1:20:40
  Speaker 5: where you're actually cooking that fish and limes just enough
• 1:20:43
  Speaker 5: to kind of and man, they pick up flavor really
• 1:20:45
  Speaker 5: quick because I literally cut them, put them on that
• 1:20:48
  Speaker 5: plate with it with the sauce, and instantly they picked
• 1:20:51
  Speaker 5: up that flavor. I mean, the soy sauce and sesame
• 1:20:55
  Speaker 5: oil is very strong, so it picks that up pretty quick,
• 1:20:59
  Speaker 5: but just paper thin, and man, they're good.
• 1:21:02
  Speaker 1: They're just We had a friend not We had a
• 1:21:04
  Speaker 1: friend up here who was not aware of when you
• 1:21:07
  Speaker 1: see a scallop what you're seeing.
• 1:21:10
  Speaker 7: I was surprised.
• 1:21:12
  Speaker 1: She had been always seen scallops and restaurants or whatever,
• 1:21:15
  Speaker 1: but never realized what it was that you're looking at.
• 1:21:18
  Speaker 1: We don't eat muscles and clams because of paralytic shellfish poisoning.
• 1:21:22
  Speaker 1: There's no testing on our beaches for paralytic shellfish poisoning,
• 1:21:25
  Speaker 1: so it's a little bit of a gamble. But I'm
• 1:21:29
  Speaker 1: not making advice to listeners, but I'm just saying how
• 1:21:33
  Speaker 1: we've come to a decision that we have is that
• 1:21:38
  Speaker 1: an acquaintance of mine who's a doctor, he's done a
• 1:21:40
  Speaker 1: lot of research on this, and just no case or
• 1:21:44
  Speaker 1: the adductor muscle, which is all I'm gonna get to.
• 1:21:46
  Speaker 1: What you're eating on a scallop when you get scallops
• 1:21:49
  Speaker 1: is the adductor muscle. Everything in the scallop is edible,
• 1:21:52
  Speaker 1: but we eat the adductor muscle because there's no known
• 1:21:55
  Speaker 1: cases where add doctor muscles from scallops have ever transmitted
• 1:21:59
  Speaker 1: ps and people know the term bivalve. It's like it's
• 1:22:03
  Speaker 1: got two shells like a clam Like a clamshell, it's
• 1:22:07
  Speaker 1: the muscle is just attached to each shell. It's just
• 1:22:09
  Speaker 1: what holds the shells together. It's got a hinge apparatus,
• 1:22:13
  Speaker 1: this weird, crazy purple thing that functions as a hinge,
• 1:22:18
  Speaker 1: and then that muscle is stuck to the center of
• 1:22:20
  Speaker 1: each shell. So when you clean it, you're just getting
• 1:22:24
  Speaker 1: in there and scraping the muscle free from each side.
• 1:22:27
  Speaker 1: And it's just that little deal. And you're talking about
• 1:22:29
  Speaker 1: laying that little muscle down like how it would be
• 1:22:32
  Speaker 1: it feels in its shell, you're laying it down and
• 1:22:34
  Speaker 1: just cutting, like, like I said, cutting coins from top
• 1:22:37
  Speaker 1: to bottom. And that made a big difference because the
• 1:22:39
  Speaker 1: thing that used to before you started getting into that,
• 1:22:43
  Speaker 1: it's just meaier than a bay scallop.
• 1:22:45
  Speaker 4: Oh yeah, it's grainier.
• 1:22:48
  Speaker 1: And then I would cut them the other way, so
• 1:22:50
  Speaker 1: I'd lay it down and cut slices off it with
• 1:22:53
  Speaker 1: the grain, and that was good, but not nearly as
• 1:22:57
  Speaker 1: good as that cross grain.
• 1:22:59
  Speaker 5: Yeah. I'd be like cutting a piece of meat kind
• 1:23:00
  Speaker 5: of the wrong way with the grain and you get
• 1:23:03
  Speaker 5: that long chew to it.
• 1:23:05
  Speaker 4: Kind of the same same concept.
• 1:23:07
  Speaker 1: Oh, they're good.
• 1:23:07
  Speaker 4: Yeah.
• 1:23:12
  Speaker 3: Jimmy, what's your favorite thing that you've eaten this week
• 1:23:16
  Speaker 3: so far?
• 1:23:17
  Speaker 2: Yeah, it's amazing.
• 1:23:20
  Speaker 7: Yeah that What was that sauce that you made with that?
• 1:23:23
  Speaker 7: That white sauce.
• 1:23:25
  Speaker 5: For the Oh, it's just kind of a tartar check
• 1:23:28
  Speaker 5: charter sauce.
• 1:23:31
  Speaker 1: Whatever people were talking about it went missing, It went
• 1:23:35
  Speaker 1: over to the neighbors. Oh, because I heard people talking
• 1:23:38
  Speaker 1: about what happened to it.
• 1:23:39
  Speaker 7: Yeah, we ate it on everything.
• 1:23:41
  Speaker 6: Yeah, No, that was just a it's just a kind
• 1:23:43
  Speaker 6: of run sud on breakfast Britos we're.
• 1:23:46
  Speaker 1: Putting on.
• 1:23:50
  Speaker 7: You know, we're not shack we'll take whatever we can get.
• 1:23:54
  Speaker 1: So James, to close things out, what is your favorite
• 1:23:59
  Speaker 1: actvity that that that you engage in in these parts?
• 1:24:07
  Speaker 1: What do you like the most? I have two main
• 1:24:10
  Speaker 1: Like I said, nope, two fingers.
• 1:24:16
  Speaker 3: What do you feel like doing to dad right now? One?
• 1:24:23
  Speaker 1: Okay, go on, see how much better you sound now.
• 1:24:29
  Speaker 2: Two things. I can't really decide between either diving for
• 1:24:33
  Speaker 2: scallops and just looking at a little shrimp and rock crabs,
• 1:24:38
  Speaker 2: and how everything kind of lives underwater where you when
• 1:24:42
  Speaker 2: you're fishing out here, you really don't know what's beneath you,
• 1:24:44
  Speaker 2: r what's happening. That's kind of the mystery of and
• 1:24:47
  Speaker 2: that's what makes it fun that diving here in Alaska.
• 1:24:53
  Speaker 2: I don't know.
• 1:24:55
  Speaker 1: I can't speak, so that's one of the things.
• 1:24:59
  Speaker 2: And then fishing link cod.
• 1:25:01
  Speaker 1: Fishing, Yeah, and pull them up gigantic calib it.
• 1:25:06
  Speaker 5: Yeah, jim caught a real nice Yeah, got a big one.
• 1:25:10
  Speaker 1: Jimmy got a giant.
• 1:25:11
  Speaker 7: It was.
• 1:25:11
  Speaker 3: It was cute the other night when it was the
• 1:25:14
  Speaker 3: first or second night we were here, and Matt whispered
• 1:25:17
  Speaker 3: to me, He's like, I want to go around the
• 1:25:18
  Speaker 3: table and everyone has to say what they like the
• 1:25:21
  Speaker 3: most about Alaska and what it wasn't fishing specific or
• 1:25:26
  Speaker 3: activity specific. But you had a really nice answer, Jimmy,
• 1:25:29
  Speaker 3: do you remember what you said?
• 1:25:33
  Speaker 2: Like the family that you build up here is kind
• 1:25:35
  Speaker 2: of like there's like you get to know everybody so
• 1:25:39
  Speaker 2: much better and get to like be close to people
• 1:25:42
  Speaker 2: and kind of get to like share an experience you
• 1:25:44
  Speaker 2: don't really get to share with people like more up here,
• 1:25:49
  Speaker 2: and you get to like really learn about everybody. I
• 1:25:52
  Speaker 2: just think it's cool that you get to spend that
• 1:25:54
  Speaker 2: time with people and not have to worry about anything.
• 1:25:57
  Speaker 1: Definitely, what I shared around the table is that in
• 1:26:03
  Speaker 1: John mcfee's listen hear me out. In John mcfee's Pulitzer
• 1:26:10
  Speaker 1: Prize winning Annals of the Former World, his Pulit Surprize
• 1:26:14
  Speaker 1: winning work on American geology, there's a couple of nuggets
• 1:26:22
  Speaker 1: in there. I'm gonna get to the main nugget, but
• 1:26:25
  Speaker 1: I want to share a couple nuggets in there. At
• 1:26:28
  Speaker 1: one point in that book, he says, if I was
• 1:26:31
  Speaker 1: going to sum this book up in one sentence, it
• 1:26:34
  Speaker 1: would be that the top of Mount Everest is marine limestone.
• 1:26:43
  Speaker 1: He also points out that if you imagine the world's
• 1:26:47
  Speaker 1: history as being a timeline stretching from the tip of
• 1:26:50
  Speaker 1: your finger to the other tip of your finger. With
• 1:26:53
  Speaker 1: your arms spread out, you would remove human history with
• 1:26:58
  Speaker 1: one stroke of a nail fire. And he also says
• 1:27:03
  Speaker 1: that he explains how in eighty million years, Japan will
• 1:27:11
  Speaker 1: have accreted all of the Aleutian Islands into one big
• 1:27:15
  Speaker 1: land mass, and that land mass will dock up against Alaska.
• 1:27:23
  Speaker 1: And what's cool about that is it Alaska formed the
• 1:27:26
  Speaker 1: same way it was accreated archipelagos that formed in a
• 1:27:34
  Speaker 1: big glob of like just islands accumulating together, and it
• 1:27:38
  Speaker 1: docked up against California, and that's what caused the gold
• 1:27:43
  Speaker 1: that became the California gold rush in the Sierra because
• 1:27:47
  Speaker 1: that stuff, like all that stuff that went under the plate,
• 1:27:52
  Speaker 1: you know, bubbled up like that out there. But then
• 1:27:54
  Speaker 1: this big blobbed it's Alaska, shot up against the California
• 1:28:01
  Speaker 1: and then road and is riding a transform fault and
• 1:28:05
  Speaker 1: so far it's ridden north to where it is now.
• 1:28:11
  Speaker 1: I think about that. It's pretty wild.
• 1:28:14
  Speaker 4: That's what you're most thankful about. The cabinet.
• 1:28:18
  Speaker 1: That was, that was that was before that octopus. Now
• 1:28:24
  Speaker 1: the thing I'm most thankful of is that I might
• 1:28:27
  Speaker 1: catch him to night round two. Yeah, alright, guys, we're
• 1:28:35
  Speaker 1: gonna wrap it up. Yeah, high tide right now.
• 1:28:38
  Speaker 8: Actually I think it's on the fall.
• 1:28:40
  Speaker 1: Thanks for joining, Jimmy. Yep, you got in a lot
• 1:28:43
  Speaker 1: of trouble this week, but you did a great job.
• 1:28:45
  Speaker 2: What I controle for you know, losing flyers, Jimmy, here's
• 1:28:52
  Speaker 2: a lot of spinners.
• 1:28:53
  Speaker 3: He's in a weird he's in a weird stage between
• 1:28:56
  Speaker 3: being a kid and being an adult. He's thirteen, and
• 1:29:00
  Speaker 3: you're expected to now go. You know, your little brother
• 1:29:04
  Speaker 3: and sister get to run around and just be little
• 1:29:06
  Speaker 3: maniacs all day, and you're expected to help in a
• 1:29:09
  Speaker 3: different way. And I'm sure that's a hard transition, but
• 1:29:13
  Speaker 3: a necessary one.
• 1:29:14
  Speaker 1: And if your little brother lost my spinner, I wouldn't
• 1:29:16
  Speaker 1: even have a question for him.
• 1:29:18
  Speaker 7: Yeah, I know a lot of becoming a man of
• 1:29:21
  Speaker 7: the sea.
• 1:29:21
  Speaker 2: It doesn't.
• 1:29:26
  Speaker 4: But you're learning.
• 1:29:27
  Speaker 1: You learn a lot of stuff.
• 1:29:28
  Speaker 6: Though pred you'll be taking the skiff out by yourself
• 1:29:31
  Speaker 6: or with buddies, and.
• 1:29:32
  Speaker 3: That is so scary but killed me and everyone on
• 1:29:36
  Speaker 3: the boat.
• 1:29:38
  Speaker 2: No, you did.
• 1:29:38
  Speaker 3: You did a good job. Yesterday when Dad jumped over
• 1:29:40
  Speaker 3: to Brody's boat. Oh that was you talk about that.
• 1:29:43
  Speaker 1: But that's too embarrassing, he thought.
• 1:29:47
  Speaker 3: For Brody, you also were like, it's a fish, it's
• 1:29:50
  Speaker 3: a fish.
• 1:29:51
  Speaker 7: It was.
• 1:29:54
  Speaker 1: Oh, I heard and was telling us about that. You
• 1:29:57
  Speaker 1: have to bring this up. It takes so long to
• 1:29:59
  Speaker 1: explain what happened. Okay, we had two skiffs monkey together.
• 1:30:06
  Speaker 1: I very strong current, so strong that the buoy is
• 1:30:10
  Speaker 1: like throwing ripples, like a rock in the middle of
• 1:30:12
  Speaker 1: a river. Right, a big incoming tide. Anchored a boat
• 1:30:21
  Speaker 1: monkey to another boat off that by tying it off
• 1:30:24
  Speaker 1: behind that. Okay, then on the same ridge line anchored
• 1:30:29
  Speaker 1: another boat, three boats, two anchors. Brody's fishing out of
• 1:30:34
  Speaker 1: the boat that's tied off on my boat, which is
• 1:30:36
  Speaker 1: anchored in place. He's jigging, and your jig is way
• 1:30:40
  Speaker 1: out yonder because it's two hundred and eighty feet of water,
• 1:30:42
  Speaker 1: So by the time you know you're jigging at an angle,
• 1:30:46
  Speaker 1: he feels as though he snagged something. But here's the deal.
• 1:30:52
  Speaker 1: Andy's boat in the current is putting so much pressure
• 1:30:54
  Speaker 1: on his anchor that when Brody's lifting up with his rod,
• 1:30:58
  Speaker 1: and it's like eighty pound braid. He's lifting up with
• 1:31:01
  Speaker 1: his rod and it's lifting the anchor out of its bed.
• 1:31:07
  Speaker 1: He's anchored on my anchor, so he's not moving. But
• 1:31:09
  Speaker 1: when he lifts up because he's taking he's hooked an
• 1:31:17
  Speaker 1: admiralty anchor and is pulling it out the other direction,
• 1:31:20
  Speaker 1: which is causing that skiff to just a little bit
• 1:31:22
  Speaker 1: move down. And when it's going, and I'm like, you've
• 1:31:25
  Speaker 1: got to be snagged on something. And I eventually climbed
• 1:31:27
  Speaker 1: into his boat and grab that rod and I'm like,
• 1:31:29
  Speaker 1: I don't know what's down there, but it's alive because
• 1:31:33
  Speaker 1: you be home dead still like you're not moving, that
• 1:31:36
  Speaker 1: thing's going and with the same like a shake, then
• 1:31:42
  Speaker 1: I'm like, you gotta be on a fish. It's under
• 1:31:45
  Speaker 1: something like he wrapped on something like he's wrapped on
• 1:31:49
  Speaker 1: a rock. I don't know what, and that's what it
• 1:31:51
  Speaker 1: feels like. But eventually it's like not his way off
• 1:31:54
  Speaker 1: in some other direction, and I said, let's pull that
• 1:31:58
  Speaker 1: anchor and find out what's going on. It was on
• 1:32:01
  Speaker 1: the anchor.
• 1:32:01
  Speaker 3: Meanwhile, you're in charge of it, and Jimmy was doing
• 1:32:04
  Speaker 3: an excellent job driving the boat.
• 1:32:07
  Speaker 1: You wanted to get into the mix.
• 1:32:10
  Speaker 3: Well you didn't. You the boats were getting too close
• 1:32:13
  Speaker 3: and you reversed it and you did a good job.
• 1:32:17
  Speaker 3: You did a great job.
• 1:32:17
  Speaker 1: Yeah you wanted to get in on the fight.
• 1:32:20
  Speaker 8: Yeah, it's good.
• 1:32:22
  Speaker 1: You can't watch that kind of stuff go down way
• 1:32:24
  Speaker 1: over far away. Well I said, I said, what I said?
• 1:32:34
  Speaker 1: What he did?
• 1:32:36
  Speaker 3: He had a sting ray theory.
• 1:32:38
  Speaker 1: I had a sting ray theory. Well, now and then
• 1:32:39
  Speaker 1: we'll hook something and you can't get it up, and
• 1:32:41
  Speaker 1: eventually get it up and it sees huge rays. I've
• 1:32:44
  Speaker 1: seen that right here on this chart.
• 1:32:46
  Speaker 7: I saw that one.
• 1:32:49
  Speaker 1: Number.
• 1:32:51
  Speaker 3: I'm just looking at that hook next to your face.
• 1:32:53
  Speaker 3: That doesn't feel like that's circle hook.
• 1:32:54
  Speaker 1: That can't get you all rightybody, thanks for joining, See
• 1:32:59
  Speaker 1: you next time later.
• 1:33:02
  Speaker 6: Oh, ride a.
• 1:33:07
  Speaker 2: Ride on on the seal gray, shine like silver in
• 1:33:19
  Speaker 2: the sun.
• 1:33:24
  Speaker 10: Ride, ride de on along, sweetheart. Were done beat this
• 1:33:34
  Speaker 10: damp horse to death, taking a new one. Ride. We're
• 1:33:43
  Speaker 10: done beat this damn horse today, So take your new
• 1:33:48
  Speaker 10: one and ride on.