Latest / The MeatEater Podcast / Ep. 279: Controlled Rot with Brad Leone

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Ep. 279: Controlled Rot with Brad Leone · The MeatEater Podcast

• 0:08
  Speaker 1: This is me eat podcast coming at you shirtless, severely,
• 0:13
  Speaker 1: bug bitten and in my case, underwear listening podcast. You
• 0:18
  Speaker 1: can't predict anything presented by first Light. Go farther, stay longer.
• 0:30
  Speaker 1: All right, everybody joined today? Uh, Brad leone's here. Explain
• 0:34
  Speaker 1: what's in front of you, Brad. Yeah, So I brought
• 0:36
  Speaker 1: a little blue fin tuna from back east. The buddy
• 0:39
  Speaker 1: of mine, Vinny bought. He caught it out in the canyon.
• 0:42
  Speaker 1: His name was Vinny. His name is Vinny. Yeah, Vinny
• 0:44
  Speaker 1: de Letta, a good guy, good fishing buddy of mine,
• 0:46
  Speaker 1: buddy of mine, and I just really dialed in on
• 0:49
  Speaker 1: the on salt water and I told him I was
• 0:51
  Speaker 1: coming out here, and uh, you know, he has a
• 0:53
  Speaker 1: little walking and stuff that he had one of these
• 0:55
  Speaker 1: blue thin hanging in there, smaller one, you know, like
• 0:57
  Speaker 1: seventy pounds or something, but at times that's the most
• 0:59
  Speaker 1: expense of fish in the world. Oh yeah, yeah. So
• 1:02
  Speaker 1: he they also catch some pretty big ones, you know,
• 1:04
  Speaker 1: some some giant ones pounders that uh you know, going
• 1:07
  Speaker 1: He's got a commercial license and they'll head out. I'm
• 1:10
  Speaker 1: pretty sure they just go to Japan, don't they go?
• 1:13
  Speaker 1: Like you can catch a blue fen. You don't really
• 1:15
  Speaker 1: know when you catch it if you got gold or not.
• 1:18
  Speaker 1: Oh and they take a little don't they take like
• 1:20
  Speaker 1: a little core sample? Yeah, yeah, out of the fish.
• 1:23
  Speaker 1: We've seen it on the on the show, right was
• 1:24
  Speaker 1: and then wicked Wicked wicked tuna. Right. They bring it
• 1:28
  Speaker 1: to the dock and they have it's almost like, yeah,
• 1:30
  Speaker 1: it's almost like what you'd see like like an old
• 1:32
  Speaker 1: Italian guy like taking a core of parmesan cheese with
• 1:35
  Speaker 1: like just like this little cylinder hollowed. I'm sure it
• 1:39
  Speaker 1: has a name. It's probably from the cheese world. But
• 1:41
  Speaker 1: they would go in there and they would take a
• 1:44
  Speaker 1: core sample like you would have of the earth, uh,
• 1:47
  Speaker 1: and see the quality of the meat, the marbleization of
• 1:49
  Speaker 1: the fat, and and then they declare like this fish
• 1:52
  Speaker 1: is worth hundreds of thousands of dollars. I think it's
• 1:56
  Speaker 1: just by pounds. So it's like either it's like this
• 1:58
  Speaker 1: is a ten dollar or fifth sixteen dollar fish or
• 2:01
  Speaker 1: whatever per pound. And you know, and is that good
• 2:03
  Speaker 1: stuff laid out in front of your don't you know? Yeah?
• 2:05
  Speaker 1: I mean I'm not I'm not Mr Blue Thin, but
• 2:07
  Speaker 1: it's certainly good eating fish. Um. You know it was
• 2:10
  Speaker 1: just caught a few days ago, and I froze it
• 2:13
  Speaker 1: to bring it out here slab to good old loin there.
• 2:16
  Speaker 1: I wish we could have brought the belly, but old
• 2:18
  Speaker 1: Viny wasn't. It wasn't feeling. That is a tight ask. Yeah,
• 2:24
  Speaker 1: I don't want to say no. No, Ivinny's a gem.
• 2:26
  Speaker 1: He was a tight ass. He wouldn't have given you anything.
• 2:28
  Speaker 1: It's very true. Would you just real quick ranking like
• 2:30
  Speaker 1: scale one to ten amongst your other good friends? Like
• 2:32
  Speaker 1: where is he lying? Yeah? No, ivinn he's up there, man.
• 2:35
  Speaker 1: Then he don't want to put a number to it though.
• 2:38
  Speaker 1: It's a dangerous game, you know, and the world of friend.
• 2:40
  Speaker 1: I haven't known him long enough to give him a ten,
• 2:43
  Speaker 1: but he's he's cat eight, Cat nine. Uh. Well, we're
• 2:46
  Speaker 1: gonna get into ranking because that's why Chester sitting here
• 2:49
  Speaker 1: right now, because it's just some brutal ranking chesters doom
• 2:51
  Speaker 1: while we were fishing, which I thought was like very untoward.
• 2:54
  Speaker 1: It was a little harsh. One has ever said that
• 2:57
  Speaker 1: word on this show? Untoward? Might using it right? Yeah, nope, don't, don't.
• 3:03
  Speaker 1: Don't have the slightest just what it means. But it
• 3:06
  Speaker 1: felt untoward when I struggle for a word to describe.
• 3:10
  Speaker 1: But while we got you, Brad, then we'll introduce some
• 3:12
  Speaker 1: other folks. Um talk about what like who you are? Yeah,
• 3:16
  Speaker 1: so names Bradley One grew up in northern New Jersey
• 3:19
  Speaker 1: and I got a YouTube show with uh with Bone
• 3:22
  Speaker 1: Appetite Magazine, a publication out of New York where we
• 3:24
  Speaker 1: do it. It's the show is called It's Alive. And
• 3:27
  Speaker 1: I started off doing a lot of fermentation and in
• 3:29
  Speaker 1: kitchen projects and then really, you know, like for me,
• 3:32
  Speaker 1: I never really liked that that's the It's Alive that. Yeah, yeah,
• 3:36
  Speaker 1: exactly started with with the buff Bill probably knew about
• 3:38
  Speaker 1: that long time ago. He probably caught that long film
• 3:40
  Speaker 1: gets it and uh, you know it started with like
• 3:42
  Speaker 1: you know, the the gut health and microbiology and just
• 3:45
  Speaker 1: old world applications of food. You know, it's like pre refrigeration,
• 3:49
  Speaker 1: you know, pre f d A and all the the
• 3:51
  Speaker 1: bs they bring to the table. You know, just you're
• 3:54
  Speaker 1: just gonna come and trash a whole. I'm done with
• 3:57
  Speaker 1: the FDA. They can come at me. I don't care.
• 3:59
  Speaker 1: And you and I get it. I get it. It's
• 4:01
  Speaker 1: a blanket. I've always felt and maybe this is that's fine,
• 4:05
  Speaker 1: bring it and I probably shoot better and and you know,
• 4:08
  Speaker 1: and like I'm maybe it's the narcissism in me, but
• 4:11
  Speaker 1: like I've never felt like this is horrible. I was
• 4:14
  Speaker 1: like I fell under the umbrella of branklet blanketed regulation,
• 4:19
  Speaker 1: you know, like, oh, no turning on red at this
• 4:21
  Speaker 1: top side. Well, that's just kind of for everybody else,
• 4:24
  Speaker 1: Like like, you know, I'm squared away. I know how
• 4:26
  Speaker 1: to do this, and I kind of feel that way
• 4:29
  Speaker 1: with food, you know, those regulation like those regulations are
• 4:32
  Speaker 1: they're probably smart and for the general population, I'm sure
• 4:35
  Speaker 1: it is with good intention. You know, we don't want
• 4:37
  Speaker 1: to but at the same time, I disagree with a
• 4:40
  Speaker 1: lot of it. You know, It's just it's kind of um,
• 4:43
  Speaker 1: it's just that blanketed security of just like oh, you
• 4:46
  Speaker 1: gotta put your whatever in the fridge as soon as
• 4:49
  Speaker 1: you pick it from and it's just really they've been
• 4:51
  Speaker 1: doing this for thousands, hundreds of thousands of years, you know,
• 4:55
  Speaker 1: and the idea of getting back to you know, the fermentation,
• 4:58
  Speaker 1: the idea of controlled as a food and as really
• 5:01
  Speaker 1: like the base of oo mommy, and how like our
• 5:04
  Speaker 1: bodies are just kind of designed to like we I
• 5:07
  Speaker 1: feel like we need them. You need like our bodies
• 5:09
  Speaker 1: need that. Our gut by omen are like more than
• 5:11
  Speaker 1: we really kind of modern society, especially in America, allow it.
• 5:16
  Speaker 1: You know, like everything is so like buy it now,
• 5:18
  Speaker 1: by it super fresh, keep it in the fridge. You know,
• 5:20
  Speaker 1: if they got it gets a little mold, it's gonna
• 5:23
  Speaker 1: kill you and your whole family. And it's just not
• 5:25
  Speaker 1: really the case for them. I mean, not to be
• 5:27
  Speaker 1: a little real real food health things. You know, like
• 5:30
  Speaker 1: there's major you know, food born illnesses are a very
• 5:32
  Speaker 1: serious thing, and not to underplay that, but just like
• 5:35
  Speaker 1: things like raw fish or or salted meat. You know,
• 5:38
  Speaker 1: there's a couple of guidelines that if you stay within.
• 5:41
  Speaker 1: It seems like people have been getting away with it
• 5:42
  Speaker 1: for a long time. You know, what's your professional food background,
• 5:47
  Speaker 1: Like you've done like commercial work and all that commercial
• 5:49
  Speaker 1: kitchen stuff. Yeah. So, I mean the way it all
• 5:52
  Speaker 1: started was I just really liked eating, you know, and
• 5:54
  Speaker 1: like my mom and my dad, they were both good cooks.
• 5:56
  Speaker 1: Never really had good ingredients other than what we what
• 6:00
  Speaker 1: um I mean, other than what we grew Speaking of eating,
• 6:03
  Speaker 1: I want you to act like you're eating that mic
• 6:05
  Speaker 1: just right in it usually get loud. It's disgusting and
• 6:10
  Speaker 1: uh yeah. So like other than what my parents would grow,
• 6:13
  Speaker 1: we always have like a nice garden, good tomatoes, like zucchini's,
• 6:16
  Speaker 1: like so many zucchini's. We had to like a fond
• 6:19
  Speaker 1: memory growing up is like my dad would walk around
• 6:21
  Speaker 1: to the neighborhood back when community mattered, you know, and
• 6:25
  Speaker 1: and just give away all of our like bumper crop.
• 6:27
  Speaker 1: You know, if we just had like a you know,
• 6:29
  Speaker 1: a radio flyer full of zucchini and egg plant, you know,
• 6:32
  Speaker 1: like come on, Brad, We're going up to Donna and
• 6:34
  Speaker 1: Mike's and you know the mug nos and we're just
• 6:36
  Speaker 1: gonna start giving away with the produce. And so like
• 6:38
  Speaker 1: we cooked at that and then my dad he's he's
• 6:42
  Speaker 1: just great man. He got me into like hunting and
• 6:44
  Speaker 1: fishing and being in New Jersey. It's not something people
• 6:47
  Speaker 1: really think of, you know, like, oh, you're from New Jersey.
• 6:50
  Speaker 1: It's one of the lowest participation states, is it really?
• 6:52
  Speaker 1: I mean, California, New Jersey are sub It's probably gotten
• 6:56
  Speaker 1: more dear than most states, you know, like it's a problem. Yeah,
• 6:59
  Speaker 1: because actually and like just growing up and they all
• 7:01
  Speaker 1: complain about the damn dear. Oh yeah, man, and they
• 7:03
  Speaker 1: always complaining both the turkeys just living in people sure
• 7:07
  Speaker 1: fire away to get rid of turkeys. What's that you'd
• 7:09
  Speaker 1: go hunting for him? Yeah, well they're tricky little dino.
• 7:12
  Speaker 1: But then people downtown or like in these suburban areas,
• 7:15
  Speaker 1: they're like they live in fear of the turkeys. Yeah,
• 7:17
  Speaker 1: oh yeah, get in my car because the turkey was gobbling.
• 7:20
  Speaker 1: People get freaked out from nature, you know, and U
• 7:22
  Speaker 1: and there's a lot of them New Jersey like there is.
• 7:24
  Speaker 1: There's a lot of deer, a lot of turkeys. Where
• 7:25
  Speaker 1: I grew up in northern New Jersey, ton of black bears.
• 7:28
  Speaker 1: And you know the answer your question back on the car,
• 7:30
  Speaker 1: How did I get into a dog on New Jersey? No?
• 7:32
  Speaker 1: Oh no, man, A lot of coyotes. There's there's big
• 7:35
  Speaker 1: cats there too. You know, the state doesn't really recognize it,
• 7:38
  Speaker 1: but oh they're there. And Tebou mountain lions. Mountain lions. Okay,
• 7:43
  Speaker 1: well I'm gonna leave that one hanging. Yeah, we can
• 7:45
  Speaker 1: come back to that. But yeah, so you know, growing
• 7:48
  Speaker 1: up in New Jersey, I was luckily my dad, you know,
• 7:51
  Speaker 1: he's like the most New Jersey guy. Like we would
• 7:53
  Speaker 1: go gigging for frogs and go, you know, catch snapping
• 7:56
  Speaker 1: turtles and make soup. And then it got me and
• 7:58
  Speaker 1: he didn't. He didn't really like freshwater fishing too much.
• 8:00
  Speaker 1: He didn't really care for like the small lines and
• 8:03
  Speaker 1: and like tiny tiny tiny knots and ship It wasn't
• 8:06
  Speaker 1: the small fish that turned them off. Yeah, he ain't
• 8:09
  Speaker 1: eating nothing out of the lake. Everything tastes like mud.
• 8:11
  Speaker 1: Kind of deal, you know, except oh if Yeah, I mean,
• 8:14
  Speaker 1: if you were have ocean in front of you and
• 8:16
  Speaker 1: fresh water behind you, I would have a pretty difficult time.
• 8:19
  Speaker 1: But you know what I mean, You're from Michigan, right,
• 8:21
  Speaker 1: you get there's something peaceful about the It's great. I
• 8:25
  Speaker 1: love what I'm saying. In that environment where you have that,
• 8:28
  Speaker 1: right and then fresh it would just I would probably
• 8:32
  Speaker 1: be more ocean focused for sure. And that was my dad.
• 8:34
  Speaker 1: I mean, you know, he was a meat I want
• 8:37
  Speaker 1: to catch it I can eat, you know, and like
• 8:38
  Speaker 1: that was his thing. I'm gonna spend a hundred dollars.
• 8:40
  Speaker 1: I want to come home with worth of fish, you know.
• 8:42
  Speaker 1: Otherwise you know, he saved up. You know, he was
• 8:44
  Speaker 1: a mailman. He would save up to go fishing. You know,
• 8:46
  Speaker 1: I didn't have a boat. We'd go out on party
• 8:47
  Speaker 1: boats or or a friends boat you know that he
• 8:50
  Speaker 1: had or something. Um, but being you know, being exposed
• 8:53
  Speaker 1: to that world and saltwater, just being so much more
• 8:55
  Speaker 1: aggressive and fast. You know, it's just a different, different beast.
• 8:59
  Speaker 1: Um certainly wasn't getting me into fly fish, and I
• 9:01
  Speaker 1: picked that up in the past two to three years.
• 9:03
  Speaker 1: Just kind of self taught with some buddies. Um, but
• 9:06
  Speaker 1: keep being being exposed to hunting, fishing, going out and
• 9:09
  Speaker 1: catching you know, blue fish and sea robbins and striped
• 9:13
  Speaker 1: bass and you know, mostly just kind of insure stuff
• 9:15
  Speaker 1: blue claw crabs. I mean, you cook those sea robbins up.
• 9:18
  Speaker 1: It's one of my favorites. Such an underrated man. They
• 9:20
  Speaker 1: are a blind fish dinosaur, right, looks like it belongs
• 9:24
  Speaker 1: like somewhere down in the coral reef or something. Yeah,
• 9:27
  Speaker 1: he's got I don't know, man, like a twelve inch fish.
• 9:29
  Speaker 1: He's got pectoral fins look like dinner plates. Yeah, and
• 9:32
  Speaker 1: they're beautiful right then. I mean things like a piece
• 9:34
  Speaker 1: of art like the wings. What do you do with those?
• 9:37
  Speaker 1: But what do you do with them. How do you
• 9:38
  Speaker 1: prepare them? Oh, they're great. So it's kind of just like, man,
• 9:41
  Speaker 1: people hate those fish. People hate them, and they're ugly,
• 9:43
  Speaker 1: and they got these heads on them like a diet
• 9:46
  Speaker 1: like grunt that young ship. And they got these big
• 9:48
  Speaker 1: old wings for pectoral fins. But the tail you know,
• 9:52
  Speaker 1: we were talking about this yesterday, Callahan, I think it
• 9:54
  Speaker 1: was with you. I was like, got some of these fish.
• 9:56
  Speaker 1: You gotta you gotta cut the tail off. You gotta
• 9:58
  Speaker 1: soak it in milk for two days otherwise it's like inedible,
• 10:01
  Speaker 1: and it's just not it's just not the case. You know,
• 10:03
  Speaker 1: Like the same thing with any fish. As soon as
• 10:05
  Speaker 1: I can, as soon as I catch it, if I
• 10:06
  Speaker 1: plan to, you know, consume it or kill it, I
• 10:09
  Speaker 1: kill it instantly, bleed it out, the same way I
• 10:12
  Speaker 1: would with your trophy fish. You know. Like I'm just
• 10:14
  Speaker 1: completely over the whole junk fish thing. It's only junk
• 10:17
  Speaker 1: if you treat it like junk, you know what I mean,
• 10:19
  Speaker 1: the robbins or the sea robbins, and you cut the
• 10:21
  Speaker 1: tail off, and uh from there, it's just like you
• 10:25
  Speaker 1: do or don't cut the tail off. You do, So
• 10:27
  Speaker 1: that's okay. Sorry, so, like like any fish, as soon
• 10:29
  Speaker 1: as you kill it, bleed it out, get it on ice.
• 10:31
  Speaker 1: But why are you getting rid of his tail? That's
• 10:33
  Speaker 1: the part you eat, so you cut it off to
• 10:35
  Speaker 1: eat it? Prepare the ta ditched the head? You don't
• 10:38
  Speaker 1: mean it's tail, Yeah, like it's body, not like it's
• 10:42
  Speaker 1: little like you know, not the little yeah, not the fin,
• 10:46
  Speaker 1: but like the it's body. It's all because Yeah. To
• 10:49
  Speaker 1: understand why he's saying tail, you don't have to wander
• 10:51
  Speaker 1: over to your computer and look up what the hell?
• 10:54
  Speaker 1: And they're amazing. I like what you're saying. Oh at
• 10:58
  Speaker 1: the tail, you gotta come out and okay with us?
• 11:00
  Speaker 1: No, no no, listen, I'm all for eating him, just saying
• 11:04
  Speaker 1: if you said, cut its tail off, because here's here's
• 11:06
  Speaker 1: here's where my head's going. My kind of like halibit,
• 11:10
  Speaker 1: shrimp and crab mentor. He was a commercial halibut fisherman
• 11:15
  Speaker 1: and he would bleed his halibit and somehow he thought
• 11:17
  Speaker 1: that they had like a pressure lock, you know, valve,
• 11:21
  Speaker 1: So he would cut the gill and then he would
• 11:25
  Speaker 1: go and cut the tail. Oh, like open the circuit.
• 11:29
  Speaker 1: What's that called on a fish? The pet? Is it
• 11:31
  Speaker 1: the pedicle. The pedicle like the base, the thin part
• 11:35
  Speaker 1: the base of the tail. He cut there as though
• 11:38
  Speaker 1: he had to do like a pressure release thing instead
• 11:41
  Speaker 1: of like a full loop. He would open the circuit. Yeah,
• 11:44
  Speaker 1: so that the blood like somehow there's like a vacuum
• 11:47
  Speaker 1: sort of quality in the fish, and you'd cut its gill,
• 11:51
  Speaker 1: but then to allow the blood to like come out,
• 11:54
  Speaker 1: you had to like release the vacuum by cutting it
• 11:57
  Speaker 1: back by its tail. We had a lot laugh about.
• 12:01
  Speaker 1: But when you come out cutting the tail, A thought,
• 12:02
  Speaker 1: I thought you're tom about. I thought you'd been hanging
• 12:04
  Speaker 1: out with him. No, it sounds like I should. But yeah,
• 12:07
  Speaker 1: for I mean, it's kind of like what would you
• 12:09
  Speaker 1: call a monkfish, Like the part that you eat of
• 12:11
  Speaker 1: a monkfish, the monkfish tail, right, I think. So it's
• 12:16
  Speaker 1: basically just like a lot of you would eat. They
• 12:21
  Speaker 1: don't have to call that the tail. Snake don't have parts.
• 12:24
  Speaker 1: Snakes are just snakes. No, But like, yeah, so this
• 12:27
  Speaker 1: fish is just like a lot of head fins, looking
• 12:30
  Speaker 1: at a lot of head fins, and then it's just
• 12:32
  Speaker 1: like a big meaty tail and the tail, sure, the
• 12:36
  Speaker 1: body we can call it. So you got it, cut
• 12:38
  Speaker 1: the head off, and then it's just like a big
• 12:40
  Speaker 1: you know, it's got the big got a spine going,
• 12:43
  Speaker 1: spine bone going through it, and then it's just got
• 12:45
  Speaker 1: a nice white, fleshed, kind of firm, meaty body tail
• 12:49
  Speaker 1: kind of like a blowfish. Ever have like a you
• 12:51
  Speaker 1: know the blowfish where it's just like the bone through
• 12:53
  Speaker 1: the middle and just like amazing meat around it. Yeah,
• 12:56
  Speaker 1: I'm ready to move on, but I'm just saying I
• 12:59
  Speaker 1: would say this next time you're on a podcast. Yeah,
• 13:01
  Speaker 1: it's almost Robbins. I'd be like, then you cut the
• 13:03
  Speaker 1: body off. We cut the body off, and you eat them.
• 13:06
  Speaker 1: They're great. They're great in stews or suit just ping.
• 13:09
  Speaker 1: Is it good? It is good? Just to fry it.
• 13:11
  Speaker 1: Oh yeah, it's sweet as candy. Why is it um?
• 13:14
  Speaker 1: Why does it have a bad reputation? I kind of
• 13:17
  Speaker 1: like bluegills or or whitefish that we were fishing for
• 13:20
  Speaker 1: yoush Yeah, mountain whitefish. You know, there's just an abundance
• 13:24
  Speaker 1: of them, and they're usually you know, you're it's when
• 13:26
  Speaker 1: you're going for black sea bass, are you're going for flounder.
• 13:29
  Speaker 1: It's not what people are targeting. So it's more like
• 13:31
  Speaker 1: the it's like, oh, oh, I gotta yeah, I got
• 13:35
  Speaker 1: a poke and it comes up, you're like, god, son
• 13:36
  Speaker 1: of a bitch, it's another sea robin. A peduncle, but dunkle,
• 13:40
  Speaker 1: not pedicle duncle. The definition is erally similar um the
• 13:45
  Speaker 1: caudal peduncle that sounds right, which is basically fish handle,
• 13:51
  Speaker 1: is the narrow region of a fish's body anterior to
• 13:53
  Speaker 1: the caudal finn. You know what, Yeah, I think they're
• 13:57
  Speaker 1: illegal now, but maybe once upon a time they weren't.
• 13:59
  Speaker 1: You see those tail zippers for land and fish tail zippers.
• 14:04
  Speaker 1: My old man had one and it would make their
• 14:06
  Speaker 1: own like it was a rod with a cable snare
• 14:11
  Speaker 1: on the end of it, a little slip cable dude,
• 14:14
  Speaker 1: and you went instead of like landing net and the
• 14:16
  Speaker 1: fish put that pullet tight. But here's the thing. If
• 14:20
  Speaker 1: you saw a salmon like in a river, hiding under
• 14:22
  Speaker 1: a log whatever, and you see his tail sticking out,
• 14:26
  Speaker 1: you can just put that thing down in there and
• 14:28
  Speaker 1: jack him right up on the bank and get It's
• 14:31
  Speaker 1: kind of like I think that they became a you
• 14:32
  Speaker 1: know what, Chester is nodding knowingly. Yeah, I've seen them.
• 14:35
  Speaker 1: I haven't used them. But deadly apparatus. Yea still common
• 14:40
  Speaker 1: for patalfish anglers use him. I don't know that it's legal,
• 14:44
  Speaker 1: but I still see him use him a lot. I
• 14:46
  Speaker 1: saw I saw people jack a lot of fish up
• 14:48
  Speaker 1: out of a river that weren't nothing to do with
• 14:51
  Speaker 1: the hook, right, because you could come in behind it
• 14:54
  Speaker 1: when he's holding the current and just one fluid motion
• 14:57
  Speaker 1: that fishes up on the bank. Who I'd beaus a
• 15:00
  Speaker 1: rise of it is illegal. It doesn't seem like it's
• 15:02
  Speaker 1: there was. I think that there was, it was or became,
• 15:04
  Speaker 1: or it should be. I don't want to just come
• 15:08
  Speaker 1: in and say it should be. I don't think you
• 15:10
  Speaker 1: should be going but your spearfish. Listen When I say that,
• 15:14
  Speaker 1: I mean this based on traditional use practices and things,
• 15:19
  Speaker 1: I could see where an agency, a state agency, based
• 15:23
  Speaker 1: on their management objectives, would say that this is a
• 15:27
  Speaker 1: piece of equipment that is just too likely to be misused,
• 15:31
  Speaker 1: and our particular thing, in our particular situation is too
• 15:34
  Speaker 1: likely to be misused. Meaning let's say you're walking down
• 15:38
  Speaker 1: the creek with a pitchfork, okay in Michigan, and here
• 15:41
  Speaker 1: comes the game, and here comes the game warden, and
• 15:43
  Speaker 1: he's like, what's up with the pitchford And you're like, oh,
• 15:45
  Speaker 1: I'm thinking think about making a garden out here in
• 15:49
  Speaker 1: the national forest. Um. He's probably be like, I think
• 15:51
  Speaker 1: you're thinking about pitchfork and some fish out of the river.
• 15:55
  Speaker 1: Oh yeah, okay, yeah, I've never known. You can't. Yeah,
• 16:00
  Speaker 1: but you could can't pitch fork salmon out of the river.
• 16:04
  Speaker 1: But could you dive with your you know? What's that
• 16:06
  Speaker 1: like the Hawaiian sing no hard, no, hard no depends
• 16:11
  Speaker 1: not not on a game fish, not on a sport fish,
• 16:14
  Speaker 1: sport fish. All right, fair enough? Joined also buy Spencer,
• 16:17
  Speaker 1: new hearth Spencer. We're gonna talk about something that has
• 16:20
  Speaker 1: deep relevance to you as a rock picker. We're gonna
• 16:24
  Speaker 1: talk about um or rockside rockhound. That's better. Oh well,
• 16:32
  Speaker 1: a rock picker getting ready to live. A rock picker,
• 16:37
  Speaker 1: if you ask dug during, a rock picker is a
• 16:39
  Speaker 1: guy that you a kid, that you send out into
• 16:41
  Speaker 1: the field, an agricultural field, to gather up all the
• 16:44
  Speaker 1: rocks and throw them out of the field. All right,
• 16:47
  Speaker 1: so you don't bust your hay teeth on him because
• 16:49
  Speaker 1: you don't want to. It's a the rock ain't growing anything,
• 16:52
  Speaker 1: and then it's it's in the way of it's in
• 16:54
  Speaker 1: the agriculture. Yeah. And so picking rocks is like what
• 16:57
  Speaker 1: you're doing, you're get in trouble. Yeah, and you can
• 16:59
  Speaker 1: make They're like you're gonna rocks and you make a
• 17:01
  Speaker 1: stone wall. Right now. If you asked our beloved Tracy
• 17:05
  Speaker 1: Crane what rock picking meant, she would think it meant
• 17:08
  Speaker 1: walking around out in the field picking rocks. So then
• 17:10
  Speaker 1: you can make a chimney out of it. Oh, that's fun,
• 17:12
  Speaker 1: which she did, beautiful. Different types of rock pickers. She overpicked,
• 17:17
  Speaker 1: she overharvested. That's okay, on pallets full of damn rocks.
• 17:20
  Speaker 1: Good money in that, uh. Or you could be a rockhound.
• 17:25
  Speaker 1: I'm a rockhound, which is when you walk around trying
• 17:27
  Speaker 1: to pick up semi precious gemstones. Yeah, I see, mine
• 17:31
  Speaker 1: aren't even valuable. I just find like everywhere I go.
• 17:34
  Speaker 1: I already you know, I've been here for three days.
• 17:35
  Speaker 1: I got two rocks, aready? Really? Yeah, everywhere I go
• 17:38
  Speaker 1: I bring home a rock. I bring them on with
• 17:40
  Speaker 1: my kids. I don't know what they are, just find
• 17:42
  Speaker 1: ones that like unique characterists, pretty something that kind of
• 17:44
  Speaker 1: like captures time, you know, like I love a rock
• 17:47
  Speaker 1: that has like a really weird. Say you find like
• 17:49
  Speaker 1: an orange or red rock or something and it has
• 17:51
  Speaker 1: like a really weird or just a very like a
• 17:53
  Speaker 1: one white like sediment line like something happened a million,
• 17:57
  Speaker 1: like some ship went down and this this is capturing
• 17:59
  Speaker 1: it that getting to my kids. Would it mean less
• 18:02
  Speaker 1: to you if I gave you a rock or do
• 18:04
  Speaker 1: you need to find it yourself? I would take a
• 18:06
  Speaker 1: rock gift. Yeah, yeah, I'll set you up, all right,
• 18:09
  Speaker 1: thanks man Um. The reason what we're gonna talk about
• 18:13
  Speaker 1: has relevance dispenser is he as a rock hound. The
• 18:16
  Speaker 1: rock he likes to target is a rock that's associated
• 18:21
  Speaker 1: with riparian areas, excuse me, rivers, the edges of rivers,
• 18:27
  Speaker 1: the edges of rivers and streams. And so he's walking
• 18:30
  Speaker 1: along and takes advantage of stream access law which allows
• 18:35
  Speaker 1: a person to go down a river corridor, um and
• 18:40
  Speaker 1: maybe not even be in the water, but be in
• 18:44
  Speaker 1: below the average high water mark and it allows you
• 18:48
  Speaker 1: to It's what allows you to take your canoe down
• 18:50
  Speaker 1: the river, walk down the river, and he takes advantage
• 18:53
  Speaker 1: of that to go rockhunting. I was just explaining to
• 18:55
  Speaker 1: somebody last week that we are currently in the rock
• 18:58
  Speaker 1: hunting pre rut or the Yellowstone because because the water
• 19:02
  Speaker 1: is coming down the river peaked and it's coming down,
• 19:04
  Speaker 1: but it's not all the way down. So there's some
• 19:06
  Speaker 1: like good rocks to be found, some good areas that
• 19:08
  Speaker 1: that have fresh rocks, but we're in the pre rod stage.
• 19:11
  Speaker 1: Will probably be a week or two from now. This
• 19:13
  Speaker 1: is fascinating, by the way. My question for this, well,
• 19:20
  Speaker 1: well the one that's still out there thinking Tracy Crane
• 19:25
  Speaker 1: move where oh you make a whole chimney out of
• 19:27
  Speaker 1: those rocks. That's um chimney. Yeah, I don't have any
• 19:30
  Speaker 1: real plans, but sure, you know my grandma her house
• 19:35
  Speaker 1: and outside of Lockwood, Montana, on Old Hardened Road. The
• 19:40
  Speaker 1: chimney is constructed with three chunks of a petrified tree
• 19:46
  Speaker 1: that are you know as as they're thirty inches across
• 19:52
  Speaker 1: and three ft long each sec. That's pretty cool, just
• 19:55
  Speaker 1: completely mineralized. Yeah, it is. It's pretty darn cool. Probably
• 20:00
  Speaker 1: not for everybody, but it's pretty pretty dark cool. I
• 20:03
  Speaker 1: wouldn't mind finding something like that. She said, Climb up
• 20:05
  Speaker 1: that chimney and you know, and it's all interior or chimney,
• 20:09
  Speaker 1: so it's all like living room three sixty around it.
• 20:11
  Speaker 1: But she used to climb up that thing and plant
• 20:14
  Speaker 1: orchids in the cracks and the rocks, and then have
• 20:17
  Speaker 1: to occasionally climb back up there and miss them down.
• 20:22
  Speaker 1: What was the name of the road she lived on? Hardened?
• 20:25
  Speaker 1: Old hardened, not hardened like it got hard Oh, hardened
• 20:29
  Speaker 1: like the name? Yeah, like the town. Uht me if
• 20:35
  Speaker 1: I'm wrong. Spencer the rock Spencer likes, and I've found
• 20:39
  Speaker 1: more than a few. I'll point out. I believe it
• 20:42
  Speaker 1: forms like this. I looked down on occasion. I believe
• 20:45
  Speaker 1: it forms like this. Volcano erupts, engulfs a tree, hardens
• 20:55
  Speaker 1: around the tree, but the tree burns away, leaving a cavity.
• 21:01
  Speaker 1: Water precipitates through that, and or no water comes through that,
• 21:09
  Speaker 1: and the particulate matter whatever in the water that is
• 21:12
  Speaker 1: left behind through this process turns into an egg You
• 21:18
  Speaker 1: got it? Yeah, and and uh if the process like
• 21:22
  Speaker 1: doesn't finish, you get petrified wood. And if it like completes,
• 21:26
  Speaker 1: you get a Montana moss egget And you'll find some
• 21:28
  Speaker 1: rocks that are both. They were like caught in purgatory
• 21:32
  Speaker 1: between age and petrified wood. Those are those are some
• 21:35
  Speaker 1: specialist pieces. That's fascinating. Ice know a guy named Ray
• 21:38
  Speaker 1: the Rockman Baker, and he had he was a professional
• 21:42
  Speaker 1: get hunter. He had a five gallon bucket full of
• 21:45
  Speaker 1: mammoth teeth whoa because by catch and he would pile
• 21:51
  Speaker 1: up these aggets and then if he had a good
• 21:52
  Speaker 1: feeling about one, and Spencer is going to get into
• 21:54
  Speaker 1: this too, if you had a good feeling about one,
• 21:56
  Speaker 1: he would cut it with the bands, all right, m
• 22:01
  Speaker 1: and then he and then you'd lay like holy cow, like,
• 22:03
  Speaker 1: here's a gem grade tell us the story, jem grade
• 22:05
  Speaker 1: eggs that tell us the story. Don't you cut it?
• 22:08
  Speaker 1: You don't want it all cracked up? You just like
• 22:10
  Speaker 1: exposing what might be a cooler aesthetic on the inside.
• 22:16
  Speaker 1: Have you taken the cutting ars and half yet? Oh? Yeah, yeah,
• 22:18
  Speaker 1: I probably caught I don't know, twenty rocks or so.
• 22:21
  Speaker 1: Um we've made like book ends with them. Really? Yeah?
• 22:23
  Speaker 1: What do you got a wet saw or something? Yeah,
• 22:25
  Speaker 1: it's a tile saw. So the same thing you'd use
• 22:27
  Speaker 1: if you were going to, like, uh, put a back
• 22:29
  Speaker 1: splash on your your kitchen. Less productive. Do you feel
• 22:33
  Speaker 1: like you might do you feel like you. Is it
• 22:35
  Speaker 1: kind of in your mind that you're gonna craft me
• 22:37
  Speaker 1: up books and book ends or something? Is that not? Yes,
• 22:41
  Speaker 1: that's like you're saying your wife, Like you're laying in
• 22:44
  Speaker 1: bed at night. You're like, you know what I might do?
• 22:46
  Speaker 1: That's cool. I just haven't found the right Steve Rock yet,
• 22:49
  Speaker 1: free rock. Maybe at the time it's coming. It's coming. Man.
• 22:53
  Speaker 1: What's nice about the Yellowstone too? Is it? It's cold
• 22:55
  Speaker 1: water and so those rocks aren't growing a bunch of algae.
• 22:59
  Speaker 1: That water comes down and so you get you get,
• 23:03
  Speaker 1: you get a better look at what that rock y got.
• 23:06
  Speaker 1: Trail cams opals rock no Chester Chester. You used a
• 23:11
  Speaker 1: guide on the Yellastone said that every lunch break with
• 23:13
  Speaker 1: clients they would look for rocks. Yeah, past the time
• 23:16
  Speaker 1: and and just to get away from the folks if
• 23:18
  Speaker 1: you didn't really cis is that what you're doing yesterday? No?
• 23:23
  Speaker 1: We should um, but we should have won rock Hounting.
• 23:28
  Speaker 1: I was going to say that, but yeah, if you
• 23:31
  Speaker 1: want to find get some rocks, just talk to a
• 23:33
  Speaker 1: few fishing guides and you'd be set for life. Just
• 23:37
  Speaker 1: most of the time at lunch, clients are sitting there
• 23:39
  Speaker 1: eating lunch and fishing guides off, either picking rocks or
• 23:43
  Speaker 1: smoking something in the bushes. Both sound great smoking fish. No, uh, Chester,
• 23:55
  Speaker 1: we found out you got a new nickname now, chest
• 23:59
  Speaker 1: CHESTI there from from rowing that boat. What it does
• 24:03
  Speaker 1: do a man's pectoral muscles. You were looking good, Uncle
• 24:07
  Speaker 1: Chestie on that boat, right all. I never really thought
• 24:09
  Speaker 1: about it. If you do that every damn day, I'm
• 24:13
  Speaker 1: getting a little soft I imagine now that you quit. Yeah. Yeah,
• 24:18
  Speaker 1: like if every day you said you had spend six
• 24:20
  Speaker 1: hours on a rowing machine, six days a week, Yeah,
• 24:24
  Speaker 1: I had you get pretty chested, pretty good triangle going,
• 24:27
  Speaker 1: you know, from my shoulders down to the waist. And oh,
• 24:30
  Speaker 1: because that was massage. And Chester as he rode acting
• 24:33
  Speaker 1: like I was missogy in him, but actually I was like,
• 24:36
  Speaker 1: holy ship, mostly little shoulders from rowing that boat all
• 24:40
  Speaker 1: over damn place. Yeah that was nice. I appreciate it. Yeah,
• 24:43
  Speaker 1: you thought it was massage, and I was more like
• 24:44
  Speaker 1: probing because it just it occurred to me all of
• 24:49
  Speaker 1: a sudden, what that would do to a fellow. Yeah,
• 24:52
  Speaker 1: that much rowing, that's not a workplace environment. And you
• 24:55
  Speaker 1: get just anywhere. We're on a hell of a boat,
• 24:59
  Speaker 1: I'll tell you that it's a lot of trust. So speaking,
• 25:02
  Speaker 1: we're talking about sea Robin speaking of trash fish. And
• 25:04
  Speaker 1: we return to this minute after we talked about a
• 25:06
  Speaker 1: few things. Um, we're fishing. We're out targeting mountain the
• 25:09
  Speaker 1: mountain whitefish. And Chester Uh was taking us down a
• 25:13
  Speaker 1: stretch of river. He knows real well because he guided
• 25:15
  Speaker 1: it professionally for years and has floated it enough times
• 25:19
  Speaker 1: where he's like, up ahead, you'll notice a rock, you know, Um,
• 25:24
  Speaker 1: and Uh gave us a rating. Oh, but I wanted
• 25:29
  Speaker 1: can you explain your old nickname? How you became to
• 25:32
  Speaker 1: be not Chester the investor, but Chester the tester. Sure, yeah, Bratt,
• 25:39
  Speaker 1: I have too many. I don't know, not too many
• 25:42
  Speaker 1: nick names, but a lot of them. When I was
• 25:43
  Speaker 1: a young kid, Um, I would sit on the table
• 25:48
  Speaker 1: my parents kitchen and a little I'm going back here. Actually,
• 25:53
  Speaker 1: my my dad grew mushrooms for a living in Wisconsin,
• 25:56
  Speaker 1: white Button Chitaki, Portabella. Um, and he sold that business
• 26:03
  Speaker 1: to his brothers and started pickling the mushrooms. And I
• 26:07
  Speaker 1: would sit on that table. I know. That's what I
• 26:10
  Speaker 1: want you to explain this better. He sold it, but
• 26:13
  Speaker 1: then he sold his brother, but then became a client
• 26:15
  Speaker 1: of his brother. Correct. Yes, they weren't business partners in pickling.
• 26:20
  Speaker 1: We're not business partners in pickling. They did use their
• 26:23
  Speaker 1: mushrooms for a while, but um, they stopped using them,
• 26:27
  Speaker 1: not because of bad blood or anything, because they didn't
• 26:30
  Speaker 1: grow rooms. They harvested them too late. You want really
• 26:33
  Speaker 1: small white button mushrooms for when you're pickling, and he
• 26:36
  Speaker 1: was pursuing a different just a smaller white button like
• 26:40
  Speaker 1: that Italian marinated for a non pickling market, garragus by sports.
• 26:46
  Speaker 1: That's the white button. And um, anyways, they would test
• 26:51
  Speaker 1: all these recipes in the kitchen they were originally going
• 26:54
  Speaker 1: to do like some like a jam company, and then
• 26:58
  Speaker 1: they started pickling the mushrooms. And I would sit on
• 27:02
  Speaker 1: that table as a little kid and pop these pickle
• 27:04
  Speaker 1: mushrooms in my mouth and I really came. I really
• 27:07
  Speaker 1: liked the Classic Sweet, which is one of their top sellers,
• 27:13
  Speaker 1: so I was deemed the Chester to the tester back then.
• 27:19
  Speaker 1: It's incredible. So yeah, but I gotta send some pickle
• 27:23
  Speaker 1: mushrooms here. Yeah, please do it, man. I love a
• 27:25
  Speaker 1: good pick like a marinated kind of pickled mushroom straight
• 27:29
  Speaker 1: up there they do different ones, some classic sweet which
• 27:32
  Speaker 1: is just you know, sugar vinegar um, and then they
• 27:35
  Speaker 1: do some bergamo um spiced ones um. You know. Chester's
• 27:42
  Speaker 1: family produces as well. Is you can buy cocktail sets,
• 27:48
  Speaker 1: oh like like a little like bitters and stuff. Yeah,
• 27:50
  Speaker 1: but it's all this like the old pickle stuff and
• 27:53
  Speaker 1: this and that, and so you get a box like
• 27:54
  Speaker 1: a gift box and it comes and it's like everything
• 27:58
  Speaker 1: you need to make crazy ass cocktails for the holiday.
• 28:01
  Speaker 1: Can't throw a plug in for him getting there. Forest
• 28:04
  Speaker 1: floor foods, Forest Floor Foods, eating Wisconsin good name, so
• 28:08
  Speaker 1: you could get like a like a Manhattan kid, know,
• 28:12
  Speaker 1: an old no sorry, an old fashioned kid Wisconsin old
• 28:15
  Speaker 1: fashion sugarcubes, pickled this, pickled that, candy this pickled that,
• 28:21
  Speaker 1: all in the box family and entrepreneurs over there. Chester
• 28:25
  Speaker 1: the Tester. One of the reasons you got a lot
• 28:27
  Speaker 1: of nicknames is because a lot of ship rhymes of Chester. Yeah,
• 28:29
  Speaker 1: that's true, definitely. And you're likable, you know, like it's
• 28:33
  Speaker 1: like I feel like that's like a compliment. Like no
• 28:35
  Speaker 1: one gives nicknames to people that they don't like, really,
• 28:38
  Speaker 1: at least in person, never had a nickname. No one
• 28:40
  Speaker 1: gives me a nickname, so that well, yeah, because like
• 28:43
  Speaker 1: the best you do is bred the dad. Yeah, I
• 28:45
  Speaker 1: blame my parents. My name sucks like barbarous Brad Barbe's
• 28:51
  Speaker 1: bread the first one ever. I think I might even
• 28:54
  Speaker 1: no good rhymes for Steve right now, you gotta make
• 28:57
  Speaker 1: it longer. It's like Steve Arino. Yeah, you do that,
• 29:00
  Speaker 1: but that's not fun. It was short in a Torino
• 29:04
  Speaker 1: I invented to fight moves called the Steve Arino. I
• 29:08
  Speaker 1: hope I never see him. No, you don't want to see.
• 29:10
  Speaker 1: One involves your teeth. One involves your going ads. Yeah, um,
• 29:16
  Speaker 1: I put that together. Jester. Uh, you gave us a
• 29:19
  Speaker 1: rating on the boat. Yes, that's what I'd like to explore.
• 29:22
  Speaker 1: That's why I've invited you here today. I don't know
• 29:24
  Speaker 1: how we ever came to that because they don't give ratings,
• 29:27
  Speaker 1: so maybe I wasn't very good at the ratings. But
• 29:30
  Speaker 1: my thought process when you guys are fishing is ten
• 29:33
  Speaker 1: is ten is as good as you can get. Like
• 29:37
  Speaker 1: you can't get much, you can't get any better than ten?
• 29:39
  Speaker 1: Right would you be at Oh? When he goes and
• 29:47
  Speaker 1: I'm gonna do how he did it? He heard his
• 29:49
  Speaker 1: feelings Chester. He goes seven, like as though, as he's
• 29:56
  Speaker 1: gonna come in like a seven nine, right, seven in
• 30:02
  Speaker 1: just seven. So he's like he's so he's being so precise,
• 30:06
  Speaker 1: He's gonna like give me like a decimal, right, But
• 30:09
  Speaker 1: they're like, thinks about it changes his mind? Was that
• 30:12
  Speaker 1: that was a total bullshit. It ruined my whole day.
• 30:15
  Speaker 1: I'm sorry about that seven. And he's hing all the
• 30:19
  Speaker 1: subcategories to come to his conclusion. I feel he's actually
• 30:23
  Speaker 1: thinking about it and rates me. You had fishing mountain
• 30:26
  Speaker 1: whitefish at a seven, and it turns around it gives
• 30:29
  Speaker 1: Brad like not much worse than me. I did have
• 30:32
  Speaker 1: a lot of missed half today being tangled up. Maybe
• 30:36
  Speaker 1: not half today, maybe alright, a couple of good primo spots,
• 30:41
  Speaker 1: but Chester was crowding the water anyway. I'm sure there's
• 30:43
  Speaker 1: a lot of subcategories in there, and he's doing the
• 30:45
  Speaker 1: tallies and perhaps the bird nest like don't rank as
• 30:50
  Speaker 1: significantly as just a good attitude. Yeah you know what. Yeah,
• 30:54
  Speaker 1: he's like, no, it's a it's a hit, but it's
• 30:56
  Speaker 1: not a big hit to bird nest. So what was
• 30:58
  Speaker 1: Brad's rating like a six? Nine or something like that.
• 31:00
  Speaker 1: It was, I think it was. It was like six five.
• 31:02
  Speaker 1: I took it with a smile. The difference between the
• 31:05
  Speaker 1: six five and seven it's not much big. No, it's
• 31:09
  Speaker 1: big in my mind. It's big in your mind. It
• 31:12
  Speaker 1: is not. But if you were to like pop into
• 31:15
  Speaker 1: my mind, you'd probably be like, oh, yeah, I'm happy
• 31:18
  Speaker 1: with the seven right now. Well, I did two things.
• 31:21
  Speaker 1: At first, I retaliated, and that's the one, the rate
• 31:25
  Speaker 1: Chester as a rower. And then I gave him super
• 31:28
  Speaker 1: low rating as a rower, just to just to hurt
• 31:31
  Speaker 1: his feelings. Later in the day, I turned around and
• 31:35
  Speaker 1: thought I would demonstrate generosity and I rated him as
• 31:38
  Speaker 1: a ten and left it at that. Which of those
• 31:42
  Speaker 1: two approaches of mine was more effective Chester hurting you
• 31:46
  Speaker 1: or demonstrating to you how to be generous? Um probably
• 31:50
  Speaker 1: hurting me a little bit. Yeah, No, it actually didn't
• 31:54
  Speaker 1: at all. I remember when you when you did the
• 31:58
  Speaker 1: ten rating, I bumped you up to seven point to five.
• 32:02
  Speaker 1: So what could they improve on? Yeah, I mean we
• 32:06
  Speaker 1: all can improve on stuff, right, like, so like I
• 32:10
  Speaker 1: go into it, but just everything right, Like, we can
• 32:14
  Speaker 1: all get better at casting, we can all get better
• 32:17
  Speaker 1: at reading the water. We can all get better at
• 32:21
  Speaker 1: setting a hook. Let's get one specific thing that Brad
• 32:26
  Speaker 1: can take home. Mm hmm. Brad's casting was pretty darn
• 32:30
  Speaker 1: good for not doing it much. Um, just being a
• 32:33
  Speaker 1: little more patient on the back cast, letting that rod
• 32:37
  Speaker 1: do the work less less of you know, human force.
• 32:41
  Speaker 1: Just that's what the fly rod is like a spring, right,
• 32:44
  Speaker 1: So if you're patient on that cast and let that
• 32:46
  Speaker 1: line roll out all the way behind you before you
• 32:48
  Speaker 1: bring it forward, do you feel to give you a
• 32:50
  Speaker 1: little tug, little tug back. So I wasn't letting it
• 32:52
  Speaker 1: spool load up all the way. I was coming back
• 32:54
  Speaker 1: a little premature, and I think yeah, And I think
• 32:57
  Speaker 1: that was because, like it's exciting when you're out there,
• 32:59
  Speaker 1: you want to get it back in the water. And
• 33:02
  Speaker 1: maybe maybe that's not true, especially with that bank flying
• 33:06
  Speaker 1: past you. Yeah, and we're moving him crowding the water,
• 33:09
  Speaker 1: him crowding the primo whitefish water. No, I'm just joshing
• 33:13
  Speaker 1: you boat. You put the boat over some whitefish holes.
• 33:15
  Speaker 1: Here's the thing. It's like, here's Chester's problem and identified
• 33:18
  Speaker 1: it for him. Chester has was for a long time
• 33:23
  Speaker 1: as a trout guide, okay, and he was money focused,
• 33:30
  Speaker 1: and he knew that if he took a client out
• 33:31
  Speaker 1: and the client catches a big trout, Chester gets a
• 33:34
  Speaker 1: big tip. And that worked its way deep into his psyche. Okay,
• 33:39
  Speaker 1: so even if you say to Chester, we're fishing whitefish,
• 33:43
  Speaker 1: something deep in his like reptilian brain want he can't
• 33:49
  Speaker 1: help himself with position that boat for trout. I got
• 33:53
  Speaker 1: a little you know, and and a lot of times
• 33:56
  Speaker 1: just couldn't help himself. And you you know that that
• 33:58
  Speaker 1: whitefish is laying like where he's gonna lay, and that's
• 34:02
  Speaker 1: kind of like under the gunnal because he wants you
• 34:06
  Speaker 1: upward those where he thinks those big browns are lurking.
• 34:10
  Speaker 1: What I did there was I could tell Brad had
• 34:13
  Speaker 1: a little itch to catch some a few trout, and
• 34:15
  Speaker 1: I could tell Steve really just wanted to catch whitefish.
• 34:19
  Speaker 1: So I tried to play this little happy medium game
• 34:21
  Speaker 1: away from the bank. I think we did all right.
• 34:25
  Speaker 1: Sometimes there's a big difference in the water between the
• 34:29
  Speaker 1: back of the boat and the front of the boat too.
• 34:31
  Speaker 1: You can definitely, yeah, that's a good point. Yeah, just
• 34:34
  Speaker 1: a real quick uh after you guided fisherman for how long?
• 34:40
  Speaker 1: Since two thousand twelve? What somewhere right around in there,
• 34:44
  Speaker 1: what's the biggest like just in very general terms, what
• 34:48
  Speaker 1: is the biggest uh mistake or flaw you come to
• 34:54
  Speaker 1: see with angers? Like if you could give one piece
• 34:56
  Speaker 1: of universal advice to fisherman, it would be what this
• 34:59
  Speaker 1: is going to sound like, Yeah, well of course, but
• 35:02
  Speaker 1: it's so true. It's spend your time with your bait,
• 35:07
  Speaker 1: your flies or whatever in the water because a lot
• 35:11
  Speaker 1: of people get out there, they're messing around with their rods,
• 35:15
  Speaker 1: they're trying to get to the spot, and if you
• 35:18
  Speaker 1: actually think about it, their lines were only in the
• 35:21
  Speaker 1: water for an hour and a half out of six
• 35:25
  Speaker 1: hour day because they spend so much time messing around.
• 35:28
  Speaker 1: So having your stuff dialed and ready to go is
• 35:31
  Speaker 1: key because you'll just have it in the water in
• 35:35
  Speaker 1: front of the fish's face. Like the less false casting
• 35:39
  Speaker 1: when you're fly fishing, the better just pick it up,
• 35:42
  Speaker 1: get it in there, and try and keep it in
• 35:44
  Speaker 1: there as long as you can, and it just ups
• 35:47
  Speaker 1: your odds like you wouldn't believe. I'll tell you a
• 35:50
  Speaker 1: story about that. But lines in the water is when
• 35:54
  Speaker 1: Cal and I were fishing in Hawaii this year, we
• 35:56
  Speaker 1: were doing something pretty close to the harbor. Um it
• 36:00
  Speaker 1: just got like the end of the day, just gonna
• 36:02
  Speaker 1: zip into the harbor, be done for the day. Is
• 36:04
  Speaker 1: that that lineback? Didn't you wa who on the way in?
• 36:08
  Speaker 1: Like just not like you know what I mean, just
• 36:10
  Speaker 1: like an afterthought almost the line ain't gonna catch anything
• 36:13
  Speaker 1: in the boat. Yeah, that was you said, Hawaii. That
• 36:16
  Speaker 1: was That was great. It happened so fast that the
• 36:21
  Speaker 1: first was like I screwed up the reel, Like how
• 36:24
  Speaker 1: did I do that? That's amazing? That's great, man, that's
• 36:27
  Speaker 1: like a significant like click reels Like, yeah, the first
• 36:30
  Speaker 1: thing I thought, I thought, he's something up, broke something right,
• 36:33
  Speaker 1: because like there's no other way to explain why that
• 36:34
  Speaker 1: reels going, you know. And you guys landed that fish
• 36:40
  Speaker 1: right out in front of the Marena. You had some
• 36:41
  Speaker 1: of that fish last night. It was delicious. Yea and
• 36:44
  Speaker 1: Chester in your defense, but you you got us on
• 36:46
  Speaker 1: the fish man. We went out there to catch a
• 36:48
  Speaker 1: lot of white fish, and we did. At some point
• 36:50
  Speaker 1: we even said, hey, listen, we don't need to catch anymore.
• 36:52
  Speaker 1: Let's try We switched over and tried to catch a
• 36:54
  Speaker 1: couple a couple of trout, which we did so if
• 36:56
  Speaker 1: I had to rate you, because I don't think I
• 36:57
  Speaker 1: did yesterday and I don't have a lot of experience.
• 37:00
  Speaker 1: Was my first river fly fishing, uh drift but tend
• 37:03
  Speaker 1: being this like thing that you know, this unicorn that
• 37:05
  Speaker 1: maybe doesn't exist. I had three in there. You know,
• 37:08
  Speaker 1: I'd give you a good eight to in general angling,
• 37:13
  Speaker 1: I fished a lot of like a lot of circumstances.
• 37:18
  Speaker 1: I would put Chester higher. Yeah, just general cat nine angling,
• 37:23
  Speaker 1: very high. Put a number to it. It was. It
• 37:30
  Speaker 1: was a blast, though, I mean having having Bobbers go
• 37:34
  Speaker 1: down and catch him whitefish, Like a lot of people
• 37:37
  Speaker 1: do not like that for some odd reason. They don't
• 37:41
  Speaker 1: like catching whitefish. But man, it's fun, just cattish. And
• 37:44
  Speaker 1: I'm glad you brought that up, Chester because it kind
• 37:46
  Speaker 1: of reminded me of something a friend of mine told me.
• 37:49
  Speaker 1: And it just really it resonates. You know. It's like
• 37:52
  Speaker 1: that first fish that Bobber goes down and before the
• 37:55
  Speaker 1: client or the person fishing, you know, knows, they still
• 37:58
  Speaker 1: hoping it's this big brown trouter abo and then when
• 38:01
  Speaker 1: this white fish comes up, how many times you hear like,
• 38:03
  Speaker 1: you know, like a little disappointment, But as you were
• 38:05
  Speaker 1: fighting it, you feel you had this grin on ear
• 38:07
  Speaker 1: to ear like you were a kid, you know, catching
• 38:09
  Speaker 1: your first fish. And I just hate that when it's
• 38:11
  Speaker 1: like you get disappointed when it's not like the the
• 38:14
  Speaker 1: Instagram picture fish that you wanted, you know, and and
• 38:17
  Speaker 1: the white fish, I mean that was just that they
• 38:19
  Speaker 1: don't come. They weren't jumping out of the water doing
• 38:21
  Speaker 1: these crazy areals. But there were a ton of fun
• 38:23
  Speaker 1: to catch, and then we end up cooking a bunch
• 38:25
  Speaker 1: of them and they were just phenomenal. I just give
• 38:28
  Speaker 1: me whitefish any day. It was so much better than
• 38:30
  Speaker 1: I thought they were gonna be. My favorite thing about
• 38:32
  Speaker 1: that kind of fishing is um and we're like we're
• 38:34
  Speaker 1: drifted down a river in a drift boat fishing nymphs
• 38:37
  Speaker 1: under the water with a float bobber, and you know,
• 38:41
  Speaker 1: inevitably you hook some bottom, you hook logs, you heard
• 38:43
  Speaker 1: some rocks. But it's like when you tighten up on
• 38:46
  Speaker 1: a hip and you feel the resistance, but you also
• 38:51
  Speaker 1: realize that it moved in a familiar way. That's that
• 38:55
  Speaker 1: Like that moment is what I like. It's there, but
• 38:59
  Speaker 1: then like it does something, yeah there, Like it doesn't
• 39:04
  Speaker 1: get old. Another another former fishing guide that we work with,
• 39:08
  Speaker 1: was saying that this is a dang good year to
• 39:10
  Speaker 1: not be guiding on the yellow Stille because of the
• 39:14
  Speaker 1: hood owl instriction restrictions that are sure to come and
• 39:16
  Speaker 1: uh like the heat wave we have coming up. Do
• 39:19
  Speaker 1: you share that sentence? Yeah, I mean for people that
• 39:24
  Speaker 1: don't know these rivers out here, once they hit I
• 39:27
  Speaker 1: think it's around seventy degree water temps um, you want
• 39:32
  Speaker 1: to shut the rivers down because with all this pressure,
• 39:35
  Speaker 1: shut the rivers down to fishing at a certain time.
• 39:38
  Speaker 1: They call it a hood owl. So at two o'clock
• 39:41
  Speaker 1: a hood owl, a hoot owl. Yeah, yeah, they need
• 39:43
  Speaker 1: to rebrand it. Yeah, so you just can you can
• 39:47
  Speaker 1: fish in the mornings. Um, but they don't want you
• 39:49
  Speaker 1: fishing when that water gets above that certain temperature just
• 39:53
  Speaker 1: because it's really hard on the fishing and can kill them.
• 39:56
  Speaker 1: And it's a really low water year. So I mean
• 40:00
  Speaker 1: usually the Yellowstone is the last river out here to
• 40:02
  Speaker 1: kind of be put in a hoodo. But um, the
• 40:07
  Speaker 1: way things are going, it's probably gonna be a pretty
• 40:10
  Speaker 1: warm year for these fish. And and I would say,
• 40:13
  Speaker 1: if if you fancy yourself angler and you want to
• 40:17
  Speaker 1: keep fishing during those times, you should really switch over
• 40:21
  Speaker 1: from catching release to catch and keep like alm instead
• 40:25
  Speaker 1: of going letting thirty of them go. Yeah, you're gonna
• 40:28
  Speaker 1: be killing a high percentage of fish. I mean, even
• 40:30
  Speaker 1: when those tamps are in the sixties. Yeah, And I
• 40:33
  Speaker 1: think if you are fishing, then it's like if you're
• 40:35
  Speaker 1: gonna release, fight them fast, like a lot of people
• 40:38
  Speaker 1: like to keep him on and it's just like get
• 40:41
  Speaker 1: him in the boat and in the mornings when it's
• 40:43
  Speaker 1: still cool, you can release him. If you're fighting them fast,
• 40:46
  Speaker 1: fight him fast, unhook him, get him back. You're still
• 40:49
  Speaker 1: killing fish. If you go and you're feeling all good
• 40:52
  Speaker 1: about yourself, you let it's it's warm out and you
• 40:54
  Speaker 1: let twenty trout go. That day you killed a bunch
• 40:56
  Speaker 1: of trout. You just did so what They just can't
• 40:59
  Speaker 1: recover the stress of the of the catch exactly. It's
• 41:03
  Speaker 1: it's worse. And trout are sensitive, I mean, like you
• 41:06
  Speaker 1: know they they've done these like mortality things with large
• 41:09
  Speaker 1: mouth bass. I mean, you still got it, you know
• 41:11
  Speaker 1: you got you should handle them gently and all that,
• 41:13
  Speaker 1: but um, they're not nearly as susceptible. They're not nearly
• 41:17
  Speaker 1: as susceptible as trout to our trouar like are very
• 41:20
  Speaker 1: fragile in hot temperatures, cold water, high oxygen or or death. Right.
• 41:25
  Speaker 1: I mean, they don't, they don't. They don't do well.
• 41:27
  Speaker 1: But you know, you talked to bass guys and they'll
• 41:30
  Speaker 1: look at them afterward and it's just hard to um.
• 41:33
  Speaker 1: I'm not trying to say you should go stick your
• 41:34
  Speaker 1: finger over their gills and all that, but they're they're tougher.
• 41:38
  Speaker 1: But you're glad you're out of the guiding game for
• 41:39
  Speaker 1: this summer. Chester. Yeah, yeah, definitely. I mean it's really
• 41:44
  Speaker 1: busy out there, and uh, I'm kinda kind of had
• 41:48
  Speaker 1: my time. I'm happy, happy where I'm at, so but yeah,
• 41:52
  Speaker 1: it's gonna be a rough year. I think. I feel
• 41:54
  Speaker 1: like there is it kind of a young man's game,
• 41:56
  Speaker 1: or young person's game for that matter. You know, I'm
• 41:59
  Speaker 1: sure there's so some older folks that just you know,
• 42:01
  Speaker 1: go for you know, forty fifty years or something, but
• 42:04
  Speaker 1: you know, just being on the boat with you for
• 42:05
  Speaker 1: a day, doing that every day, I'm sure it's like
• 42:08
  Speaker 1: when it's when it's go time, It's like guys are
• 42:10
  Speaker 1: probably out there as much as possible, right, like making Hey,
• 42:13
  Speaker 1: when it shines, I could see that, you know, being
• 42:15
  Speaker 1: being taxing. It's not an easy job. It's fun, right,
• 42:17
  Speaker 1: but you're working. Yeah, definitely. I mean, I do know
• 42:20
  Speaker 1: some guys that are really old and they've done it
• 42:24
  Speaker 1: for a long time, and I'm surprised that they keep
• 42:27
  Speaker 1: on going. But young man's game for sure, because they
• 42:30
  Speaker 1: get you get bitter, yeah, bitter and kind of lazy.
• 42:33
  Speaker 1: A lot of those old guys they kind of just
• 42:35
  Speaker 1: went through the motions after a while and they'd still
• 42:37
  Speaker 1: catch fish. But um, definitely a young man's game. You
• 42:43
  Speaker 1: know what Chester told me to um is that after lunchtime,
• 42:47
  Speaker 1: people get sluggish. It starts to get warm, they eat
• 42:51
  Speaker 1: to lunch. They always think the fishing got worse. They
• 42:54
  Speaker 1: don't realize that they're in a their comatose such slow
• 42:59
  Speaker 1: down own. Yeah, that's universal because they're not. They're not.
• 43:02
  Speaker 1: They're just kind of like I think that's why it's
• 43:05
  Speaker 1: smart to really have like kind of a light a
• 43:08
  Speaker 1: light lunch. Right, you go bring some big like Italian
• 43:11
  Speaker 1: sub and a bag of chips, and you know what
• 43:13
  Speaker 1: I'm saying, Like that's gonna put you down, you know,
• 43:15
  Speaker 1: I feel like that you need something just lean like sushi.
• 43:18
  Speaker 1: I know it's not like the best boat thing to
• 43:20
  Speaker 1: bring around, but I forgot about her sushi. Oh I
• 43:22
  Speaker 1: got it, and I'm plugging it. And that, you know,
• 43:24
  Speaker 1: something that can keep you kind of like a protein,
• 43:26
  Speaker 1: a little carbohydrate, you know, but not like fill you up.
• 43:30
  Speaker 1: The bread is kind of the enemy, I think when
• 43:32
  Speaker 1: when you're fishing. Yeah, that's that's break up. Break out
• 43:34
  Speaker 1: those open face sandwiches. You don't want to do the
• 43:37
  Speaker 1: clothes face of lunch. That's a good fishing trip. Reduced
• 43:42
  Speaker 1: the reduced the bread by a half. You catch a
• 43:44
  Speaker 1: hell of a lot more fish. You catch more fish.
• 43:47
  Speaker 1: There you go. I solved it. Uh okay, everybody, remember
• 43:50
  Speaker 1: that what precipitated that long conversation was me pointing out
• 43:53
  Speaker 1: about Spencer being titilated. No doubt how he will become
• 44:00
  Speaker 1: titilated when we turned to stream access because of the
• 44:03
  Speaker 1: implications for his rock hounding. And I have a feeling
• 44:06
  Speaker 1: as well. Then when we're talking about low water and
• 44:09
  Speaker 1: all the bad things about that, when it comes to
• 44:11
  Speaker 1: agricultural irrigation that hurts that hurts fish. He's over there
• 44:15
  Speaker 1: licking his lips thinking about all those rocks, previously unexposed
• 44:20
  Speaker 1: rocks he's going to pick through during the global end
• 44:23
  Speaker 1: times of low water. So another low here, here's another
• 44:27
  Speaker 1: river access issue. A lot of people, I should say
• 44:30
  Speaker 1: a lot handful of people wrote in about this. Years ago,
• 44:34
  Speaker 1: I wrote a book and a big part of the
• 44:37
  Speaker 1: book the book is called American Buffalo and it had
• 44:42
  Speaker 1: kind of like two things that made it happen. I
• 44:46
  Speaker 1: found a skull, So I found a buffalo skull um
• 44:50
  Speaker 1: at a high elevation. It was like a really nice skull.
• 44:52
  Speaker 1: And I explored this skull a lot, and I explored
• 44:55
  Speaker 1: the history of the species and all that. But another
• 44:58
  Speaker 1: big part of the book is I drew a permit
• 45:00
  Speaker 1: to uh A, drew a limited draw permit to hunt
• 45:03
  Speaker 1: for a buffalo um in the area the wrangle St.
• 45:08
  Speaker 1: Elias and Alaska. And we've got a lot of people
• 45:13
  Speaker 1: writing in about this because when you have this this permit,
• 45:18
  Speaker 1: I think the permit number is called d I four
• 45:20
  Speaker 1: or five four. If you were to be if you
• 45:22
  Speaker 1: were to draw d I four or five four um
• 45:26
  Speaker 1: you and you get to looking at a map, you
• 45:28
  Speaker 1: realize there's a real problem. You have to access the
• 45:32
  Speaker 1: hunt area along the river and and most of the
• 45:35
  Speaker 1: things along the river is Native corporations. So in Alaska,
• 45:37
  Speaker 1: like tribes are formed into corporations, and these corporations have shareholders,
• 45:42
  Speaker 1: which is tribal members, and they're into all manner of businesses.
• 45:45
  Speaker 1: They could be logging, mining, um, tourism things. You know.
• 45:50
  Speaker 1: They have investments all over the world, uh a lot
• 45:54
  Speaker 1: of extraction industry and other stuff. And they're managed on
• 45:57
  Speaker 1: the lands are managed on behalf of these shareholders. At
• 46:00
  Speaker 1: the time that I drew the permit and wrote the book, Um,
• 46:04
  Speaker 1: there was no way you could go on ott in
• 46:06
  Speaker 1: the land to hunt right. You had to find and
• 46:09
  Speaker 1: if you look at a map, they owned the ott
• 46:11
  Speaker 1: in the land. The Native corporation land is like a
• 46:14
  Speaker 1: corridor on each bank of the river and it's and
• 46:18
  Speaker 1: it's hard to find little avenues to get up into
• 46:21
  Speaker 1: the wrangle Saint Elias to hunt um without trespassing on
• 46:25
  Speaker 1: Ottna land. You kind of gotta walk up creep bottoms
• 46:28
  Speaker 1: and stuff like that to get in there. Then for years,
• 46:33
  Speaker 1: uh Otna started this program after I had the PERMITTA
• 46:38
  Speaker 1: started this program where they would sell trespassing rights. They
• 46:42
  Speaker 1: sold for a lot of money, but I think a
• 46:44
  Speaker 1: lot of guys bought it. You could it was like
• 46:45
  Speaker 1: a thousand bucks. So if you drew d I four
• 46:47
  Speaker 1: five four, you could write a check to the Native
• 46:49
  Speaker 1: Corporation for a thousand bucks and they would allow you
• 46:52
  Speaker 1: to trespass and hunt at in the land. And it
• 46:55
  Speaker 1: became like a lot of people's avenue to hunt. Otna
• 46:58
  Speaker 1: just now here, here's nothing I'll point out. Um. I
• 47:03
  Speaker 1: used to run ads and like the Anchorage Daily News,
• 47:05
  Speaker 1: they would run ads basically saying like, hey, hunters, don't
• 47:09
  Speaker 1: go on our land, like reminding you not to go
• 47:11
  Speaker 1: on their land to hunt. Um. They just issued a
• 47:16
  Speaker 1: press release staying there there, so they're not allowing access
• 47:22
  Speaker 1: on their lands and they're not selling hunting access. And
• 47:25
  Speaker 1: a lot of people rolled in like, oh, the world's
• 47:27
  Speaker 1: coming to an end. Um. I think they have short
• 47:30
  Speaker 1: memories because for super long time you couldn't either, then
• 47:37
  Speaker 1: you could for a short period of time, and now
• 47:39
  Speaker 1: you can't again. I don't think the world's coming to
• 47:41
  Speaker 1: an end. I think it's kind of like it's just
• 47:45
  Speaker 1: where it was people hunting that damn people been people
• 47:49
  Speaker 1: been hunting that hunt successful. I mean, it's it's the
• 47:52
  Speaker 1: success rates are very low, but a lot of people
• 47:54
  Speaker 1: don't even show up. Like the year I had, they
• 47:55
  Speaker 1: gave out twenty four permits and four of us got one,
• 48:00
  Speaker 1: low success rate. I don't think it's low because of that. Now,
• 48:03
  Speaker 1: do you think they shut it down? Because sure they had,
• 48:06
  Speaker 1: say the twenty folks that had permission, but then some
• 48:08
  Speaker 1: folks just saw that as like, well, the frege. You
• 48:10
  Speaker 1: know they're doing it, so we can just kind of
• 48:12
  Speaker 1: tail into it. And I have no idea why it
• 48:15
  Speaker 1: might be the shareholders felt that the interruption wasn't worth
• 48:19
  Speaker 1: the money. I don't I have no idea why it
• 48:22
  Speaker 1: would be interesting to know. I don't know. I don't
• 48:23
  Speaker 1: not I'm not like curious enough to really find out.
• 48:26
  Speaker 1: I don't know that they don't have any obligation to
• 48:28
  Speaker 1: explain why it's private land. They don't want to sell
• 48:31
  Speaker 1: the permits anymore. But I just think that I don't
• 48:34
  Speaker 1: think you can look at that and say that it's
• 48:37
  Speaker 1: indicative of anything, because it's private property. It's not like
• 48:41
  Speaker 1: a closure of because in Alaska they're also right now
• 48:44
  Speaker 1: facing like very serious closures of federally managed public lands
• 48:50
  Speaker 1: to hunting. That's something to get in our open arms about.
• 48:53
  Speaker 1: But you just don't have any control of what they want.
• 48:55
  Speaker 1: It's it's their property, it's their land. They're gonna do
• 48:58
  Speaker 1: it or not do it. But I don't think it's
• 48:59
  Speaker 1: emblemat of some broader thing. But it brings up this
• 49:02
  Speaker 1: stream access stuff because you can to get through this
• 49:06
  Speaker 1: narrow buffer, and in some places this buffer is like
• 49:09
  Speaker 1: a couple hundred yards on either side. To get through it,
• 49:13
  Speaker 1: you get into a stream and you put waiters on
• 49:16
  Speaker 1: and weighed up that stream to get across the buffer,
• 49:19
  Speaker 1: and then you can go where the hell you want.
• 49:25
  Speaker 1: I think about that. Where's my interest meter? I'll turn it? Oh,
• 49:28
  Speaker 1: I mean I think that is the thing with stream access, right, Like,
• 49:33
  Speaker 1: that's why it's such an important rule to fight for. Why,
• 49:37
  Speaker 1: in my opinion, the folks in New Mexico need to
• 49:40
  Speaker 1: like really get after the Fishing Game Commission is those
• 49:46
  Speaker 1: The reason that commerce stream commerce was included in the
• 49:52
  Speaker 1: Constitution of the United States is the fact that those
• 49:55
  Speaker 1: waterways are a vital mode of transportation and always have been,
• 50:01
  Speaker 1: and if you're like to hunting fish, they remain vital
• 50:05
  Speaker 1: modes of transportation. Even beyond that, if you're a savvy
• 50:08
  Speaker 1: like bird watcher, mushroom picker or whatever. Like it is
• 50:12
  Speaker 1: a means, it's a road, it's the highway. Yeah, exactly.
• 50:16
  Speaker 1: If you're sitting there wondering what hells call time on
• 50:18
  Speaker 1: New Mexico, all of a sudden, Well, because we're gonna
• 50:21
  Speaker 1: be joined right now, real quick, and this is all
• 50:26
  Speaker 1: this is all gonna become relevant. We're gonna be joined
• 50:29
  Speaker 1: right now, real quick by Senator Martin Heinrich, who has
• 50:32
  Speaker 1: been on the show before. He's a senator. He likes
• 50:35
  Speaker 1: to hunting fish. You go into his office, you've been
• 50:36
  Speaker 1: in his office in d C. I have, yeah, all
• 50:39
  Speaker 1: kind of skulls and hides and stuff hanging around. Oh yeah,
• 50:43
  Speaker 1: no doubt, no doubt. It has cost him. He's probably
• 50:48
  Speaker 1: gained from it. It's probably cost him. Yeah, I imagine it. Uh,
• 50:52
  Speaker 1: if you were a truly savvy politician, you would uh
• 50:58
  Speaker 1: not lay any cards out on the table. No, you'd
• 51:00
  Speaker 1: be like, I am a blank sheet of paper. Well,
• 51:05
  Speaker 1: he lays him out hard. Yeah, he's got horns and
• 51:08
  Speaker 1: antlers and it's great. Uh, we're gonna talk about a
• 51:12
  Speaker 1: stream access issue in New Mexico right now. But um,
• 51:16
  Speaker 1: he's gonna explain what's going on there, and then we're
• 51:18
  Speaker 1: gonna tell you as well about why it matters to you. Okay,
• 51:33
  Speaker 1: we're joined uh joining here right now by Senator Martin
• 51:36
  Speaker 1: Heinrich from New Mexico. Longtime, longtime friend of the show.
• 51:40
  Speaker 1: I've hunted with the Senator um. First off, first question.
• 51:44
  Speaker 1: We're talking about river access, stream access rules like the Okay,
• 51:49
  Speaker 1: picture this for a minute, just to set the stage.
• 51:51
  Speaker 1: You the listener picture of this picture that you go
• 51:54
  Speaker 1: down to a boat launch on a river or on
• 51:58
  Speaker 1: a lake, let's say, and you launch your boat. So
• 52:01
  Speaker 1: you go to the boat launch, you launch your boat,
• 52:03
  Speaker 1: and then you float down the river, or you cruise
• 52:06
  Speaker 1: along the shoreline, and all of a sudden, you're not
• 52:09
  Speaker 1: out in front of the river access anymore. You're out
• 52:12
  Speaker 1: in front of some dude's house, or you're out in
• 52:14
  Speaker 1: front of a business, or you're floating down the river.
• 52:16
  Speaker 1: And you're going down the river and on the right
• 52:19
  Speaker 1: hand side is private property, it's homes. And on the
• 52:22
  Speaker 1: left hand side, it's private property, it's homes. How is
• 52:26
  Speaker 1: it that you're allowed to be in the river, even
• 52:29
  Speaker 1: though one could argue that you're floating through private land.
• 52:34
  Speaker 1: Many of us grow up live our lives doing this
• 52:39
  Speaker 1: without ever stopping to ask the question, Hey, why is
• 52:42
  Speaker 1: it I'm allowed to float down the river? Um? Some
• 52:47
  Speaker 1: people know in certain states, they know that that's a
• 52:50
  Speaker 1: hell of a lot more complicated than it is in
• 52:52
  Speaker 1: most states. And we're gonna look at a a microcosm
• 52:57
  Speaker 1: of some rules and potential rule all changes in New Mexico,
• 53:02
  Speaker 1: which is remains relevant to whether you live in New
• 53:05
  Speaker 1: Mexico or not, because we're gonna talk about Hobbl's rules
• 53:08
  Speaker 1: exist challenges to those rules, and so it's not like
• 53:12
  Speaker 1: so much New Mexico news. It's kind of American news.
• 53:15
  Speaker 1: But we're looking at a case in New Mexico. But first,
• 53:18
  Speaker 1: Senator Henri, did you draw any um sweet hunting tags
• 53:23
  Speaker 1: for New Mexico this year? One I got I've got
• 53:27
  Speaker 1: a bull Elk tag in Unit fifty, which is the
• 53:32
  Speaker 1: sort of Rio Grande del Norte national monument. So I
• 53:35
  Speaker 1: am I am looking forward to that. One of my
• 53:40
  Speaker 1: one of my favorite things about Senator Heinrich is that
• 53:43
  Speaker 1: as a U. S senator, he I mean, among many
• 53:47
  Speaker 1: other hunts, one hunt as a U S senator, he
• 53:50
  Speaker 1: drew a muzzleloader tag on national forest land and so
• 53:55
  Speaker 1: if you're walking down the trailhead you would like pass
• 53:57
  Speaker 1: a guy packing out a bowl what you got packing
• 54:01
  Speaker 1: out a bowl with his muzzle loader and probably wouldn't
• 54:04
  Speaker 1: be like, I bet that guy is a U. S.
• 54:05
  Speaker 1: Senator um just out knocking around on national forest land,
• 54:09
  Speaker 1: which is kind of I don't know, it tickles me.
• 54:12
  Speaker 1: So Senator Heinrich walk us through kind of like how
• 54:18
  Speaker 1: stream access has been defined in New Mexico and how
• 54:22
  Speaker 1: could it be that they still are you know, in
• 54:23
  Speaker 1: two thousand twenty two are asked or one sorry, are
• 54:27
  Speaker 1: asking questions about what it means. Well, I think you're
• 54:30
  Speaker 1: asking the right question, Steve, because I think we should
• 54:34
  Speaker 1: start with how things have been, because that was the
• 54:37
  Speaker 1: basis for how stream access actually got UH codified in
• 54:42
  Speaker 1: Supreme law in the in the New Mexico Constitution. There
• 54:47
  Speaker 1: was a long history in New Mexico of both Indian tradition,
• 54:54
  Speaker 1: tribal tradition, and then Spanish law of people being able
• 54:58
  Speaker 1: to access straight aims UH, including for fishing, so including
• 55:04
  Speaker 1: waiting because unlike a lot of places in New Mexico,
• 55:09
  Speaker 1: navigability is not a standard. You know, our streams are um,
• 55:15
  Speaker 1: they're not perennial. In some cases, even the Rio Grand
• 55:18
  Speaker 1: goes dry and stretches. So New Mexico has a little
• 55:22
  Speaker 1: bit of a different tradition of what is considered a
• 55:26
  Speaker 1: public stream that you might have in a riparian um state.
• 55:32
  Speaker 1: We're a prior appropriation state, which means that the beneficial
• 55:38
  Speaker 1: use of water, which includes fishing, is something that that
• 55:44
  Speaker 1: is held by the public, and so in our state
• 55:46
  Speaker 1: constitution that's protected. And I think what has changed is
• 55:51
  Speaker 1: that we've had folks moved to New Mexico who were
• 55:55
  Speaker 1: used to loss in other places, used to traditions in
• 55:58
  Speaker 1: other places, used to ripe area law, and there has
• 56:02
  Speaker 1: been an effort which a previous governor supported UH to
• 56:06
  Speaker 1: use the law to sort of supersede the constitution and
• 56:10
  Speaker 1: change the standard for what is a public stream that
• 56:13
  Speaker 1: you can fish in and weigh in, Senator, do you
• 56:16
  Speaker 1: mind explain to people what you mean when you say navigable,
• 56:23
  Speaker 1: like how it works in some states around around whether
• 56:25
  Speaker 1: it's navigable or not. So in many states, the standard
• 56:29
  Speaker 1: by which UH you can access a stream or not
• 56:33
  Speaker 1: access the stream. In many states, that's based on whether
• 56:37
  Speaker 1: the stream is navigable. Um, Because New Mexico has a
• 56:41
  Speaker 1: different history and a different geography, that has never been
• 56:44
  Speaker 1: a legal standard in our state. It's not some it's
• 56:47
  Speaker 1: not a word that comes up in the constitution. It's
• 56:50
  Speaker 1: actually not the standard that the Supreme Court when they
• 56:54
  Speaker 1: ruled on whether or not people had this right to
• 56:58
  Speaker 1: be able to wait and fishing our streams. Never has
• 57:02
  Speaker 1: the word navigable come up until the last few years
• 57:06
  Speaker 1: in trying to sort of set a new standard in
• 57:09
  Speaker 1: a in a new way of doing things. You know,
• 57:12
  Speaker 1: we have a standard in our constitution and we have
• 57:14
  Speaker 1: a Supreme Court ruling in our state that says New
• 57:18
  Speaker 1: Mexico streams and waters have always been public and uh
• 57:23
  Speaker 1: that includes accessibility specifically for fishing, even if private lands
• 57:31
  Speaker 1: a butt those streams on either side. So say someone
• 57:36
  Speaker 1: you mentioned people moving to New Mexico and not having
• 57:39
  Speaker 1: a perhaps a deep reverence for the way things have
• 57:45
  Speaker 1: been managed in New Mexico for perhaps hundreds of years.
• 57:50
  Speaker 1: What would they look at if they move in on
• 57:53
  Speaker 1: a stream and they own both sides of the stream
• 57:56
  Speaker 1: and they see people waiting around fishing and they want
• 57:59
  Speaker 1: to put an end to that. How do you like
• 58:01
  Speaker 1: what is the argument you come out and make, like
• 58:04
  Speaker 1: clearly you just want to have it be that it's
• 58:06
  Speaker 1: that it's for you and not for other people. But
• 58:09
  Speaker 1: you can't frame it that way, right, You have to
• 58:11
  Speaker 1: probably try to frame it around some kind of logic. Yeah.
• 58:14
  Speaker 1: And and typically what you will hear from some of
• 58:18
  Speaker 1: the people who are trying to um, you know, string
• 58:21
  Speaker 1: barbed wire across streams that have have never been off
• 58:26
  Speaker 1: limits to the public is that you know, there are
• 58:30
  Speaker 1: people who will abuse that resource. And I think that's um,
• 58:35
  Speaker 1: you know, it's an issue that that appeals to all
• 58:38
  Speaker 1: of us. I mean, if somebody is gonna litter, if
• 58:41
  Speaker 1: somebody is is going to be behaving in a way
• 58:44
  Speaker 1: that's not respectful of the fishing resource or of the
• 58:47
  Speaker 1: stream itself, you can regulate all those things, and you
• 58:51
  Speaker 1: can throw the book at somebody who uh doesn't respect
• 58:55
  Speaker 1: the legal principle that the land, the private end on
• 59:00
  Speaker 1: the sides of those streams uh is private land and
• 59:04
  Speaker 1: you can't trespass on it. So there are a whole
• 59:07
  Speaker 1: bunch of ways to get at the primary argument, which
• 59:10
  Speaker 1: is if you let people do this, there are gonna
• 59:12
  Speaker 1: be beer cans in the streams, and there's gonna be
• 59:15
  Speaker 1: you know, those fishermen there, they don't respect UM anything,
• 59:20
  Speaker 1: and we're gonna have a mess on our hands. So
• 59:23
  Speaker 1: I think even if you buy that argument, the way
• 59:28
  Speaker 1: to fix that is to set really strict rules. And
• 59:32
  Speaker 1: you know, in my experience, anybody who can read a
• 59:35
  Speaker 1: fishing proclamation is usually pretty good at following the rules.
• 59:40
  Speaker 1: And uh and I think that's the appropriate way to
• 59:43
  Speaker 1: resolve some of these conflicts and still respect the proper
• 59:47
  Speaker 1: property right that every New Mexican has to those streams.
• 59:53
  Speaker 1: Have you guys in New Mexico have you seen a
• 59:58
  Speaker 1: gradual reduction and how many streams the public is able
• 1:00:03
  Speaker 1: to access? Like have have people who are opposed to
• 1:00:06
  Speaker 1: open stream access? Have they made progress? Yes? Just in
• 1:00:11
  Speaker 1: the last decade, Uh, we saw a governor who did
• 1:00:18
  Speaker 1: not agree with the Supreme Court ruling and the history
• 1:00:22
  Speaker 1: UM signed a law that allowed people to apply to
• 1:00:27
  Speaker 1: game and fish to certify that their streams are non navigable.
• 1:00:32
  Speaker 1: And the problem with that is navigable is not the
• 1:00:35
  Speaker 1: standard that our constitution uses. It's not the standard that
• 1:00:39
  Speaker 1: are Supreme Court used when they ruled on this issue
• 1:00:42
  Speaker 1: all the way back in n so we're now trying
• 1:00:47
  Speaker 1: there is a there's a court case to overturn um
• 1:00:52
  Speaker 1: that to overturn that new law, because you can't overturn
• 1:00:56
  Speaker 1: the Constitution with the new law. And we have seen
• 1:01:00
  Speaker 1: people stringing barbed wire across streams that people used to float,
• 1:01:04
  Speaker 1: that people used to wait, that people fished in for
• 1:01:07
  Speaker 1: you know, hundreds of years, and uh, that's that's something
• 1:01:11
  Speaker 1: that has a real cultural resonance in our state. So
• 1:01:16
  Speaker 1: you you you have or the state of New Mexico
• 1:01:19
  Speaker 1: rather has a pending list of requests coming in from
• 1:01:24
  Speaker 1: landowners to close off like like, how many are we
• 1:01:28
  Speaker 1: talking about? Uh, it's a handful. But if they continue
• 1:01:32
  Speaker 1: to approve these, it's going to be, in my view,
• 1:01:36
  Speaker 1: death by a thousand cuts because it will happen over
• 1:01:39
  Speaker 1: and over and over again. We've seen a previous Game
• 1:01:43
  Speaker 1: Commission approved some Uh you know, I wrote to the
• 1:01:46
  Speaker 1: current Game Commission and said, you don't get to make
• 1:01:49
  Speaker 1: a ruling that's in conflict with the Constitution, So hold
• 1:01:54
  Speaker 1: off and see what the Supreme Court says on this.
• 1:01:57
  Speaker 1: So that that's your request, is you stop is while
• 1:02:03
  Speaker 1: it's pending and while it's being litigated, to stop acting
• 1:02:08
  Speaker 1: on a ruling that could be unconstitutional and stop granting closures. Yeah,
• 1:02:13
  Speaker 1: and I think they have the full authority uh to
• 1:02:16
  Speaker 1: be clear to deny these applications outright. Um, given that
• 1:02:21
  Speaker 1: we have a number of Attorney generals opinions UM that
• 1:02:27
  Speaker 1: says that the Constitution does not allow excluding the public
• 1:02:31
  Speaker 1: from public water, even if it's running through private property.
• 1:02:37
  Speaker 1: In a case like this, where the Game Commission receives
• 1:02:41
  Speaker 1: the inquiry or the you know, the request is it,
• 1:02:48
  Speaker 1: can you comment on or is it safe to say
• 1:02:50
  Speaker 1: like what their attitude about it is? Are they just
• 1:02:53
  Speaker 1: trying to be compliant? Or does the or does the
• 1:02:56
  Speaker 1: state Game Commission have they do they have a stated
• 1:02:59
  Speaker 1: opinion about this. So the current Game Commission has not
• 1:03:04
  Speaker 1: acted on this. UM. It's a different commission makeup than
• 1:03:08
  Speaker 1: when that law was passed. UM. And so this will
• 1:03:13
  Speaker 1: this will potentially set the dive for their their position
• 1:03:16
  Speaker 1: on this going forward. UM. And And so we don't
• 1:03:21
  Speaker 1: know for sure what the Game Commission is going to
• 1:03:24
  Speaker 1: do when what do you feel is going to happen
• 1:03:27
  Speaker 1: in New Mexico when the when the Supreme Court weighs
• 1:03:30
  Speaker 1: in on it, Do you have a prediction? I feel
• 1:03:34
  Speaker 1: cautiously optimistic about the Supreme Court because the facts that
• 1:03:39
  Speaker 1: the law haven't changed, and there are so many Um,
• 1:03:44
  Speaker 1: there are so many facts that sort of stack up
• 1:03:47
  Speaker 1: against the admissibility of the current law. Um. We have
• 1:03:51
  Speaker 1: three different Attorney generals over the years just flat out
• 1:03:55
  Speaker 1: saying that this is the standard. You can't exclude people
• 1:03:59
  Speaker 1: from public water. Um. You have the underlying language in
• 1:04:03
  Speaker 1: the New Mexico Constitution, and then you have case law. Um. So,
• 1:04:07
  Speaker 1: in nineteen seven, the New Mexico Supreme Court ruled in
• 1:04:12
  Speaker 1: a case called the State versus Red River Valley Company
• 1:04:16
  Speaker 1: that expressly rejected the idea that public water could be
• 1:04:22
  Speaker 1: rendered inaccessible because it's surrounded by private land. I got
• 1:04:27
  Speaker 1: a question for you that you've got to give people
• 1:04:28
  Speaker 1: a little physics or not physics. What do they call
• 1:04:31
  Speaker 1: it when you study government in high school. Civics not physics, Man,
• 1:04:37
  Speaker 1: I'd be lost. I prefer I prefer uh. Senator Heinrich
• 1:04:43
  Speaker 1: was trained as an engineer, so I can understand that.
• 1:04:45
  Speaker 1: But yeah, we're gonna do We're gonna do civics. How Okay,
• 1:04:48
  Speaker 1: you as a as a U. S. Senator, you're elected
• 1:04:53
  Speaker 1: by the people of New Mexico. Correct me if I'm
• 1:04:55
  Speaker 1: wrong here. You're you're elected by the people in New
• 1:04:57
  Speaker 1: Mexico to represent their interests and at a federal level
• 1:05:04
  Speaker 1: in Washington, d C. Is it normal and is it considered? Um?
• 1:05:09
  Speaker 1: Is it kind of like okay and normal for you
• 1:05:13
  Speaker 1: to then come around and kind of communicate to state
• 1:05:19
  Speaker 1: agencies at a state level? Are you like carpet bagging
• 1:05:22
  Speaker 1: or how does that work? No, I'm simply standing up
• 1:05:28
  Speaker 1: for my constituents and for the rights and privileges and
• 1:05:33
  Speaker 1: property privileges that they've always had. And UM, you know,
• 1:05:38
  Speaker 1: I think there's a long history of you know, Senator
• 1:05:41
  Speaker 1: you Doll, who just retired, was also uh was an
• 1:05:45
  Speaker 1: advocate for these same rights, both when he was attorney
• 1:05:49
  Speaker 1: general at the state level and then once he became
• 1:05:53
  Speaker 1: a sitting senator. In fact, that two of us wrote
• 1:05:56
  Speaker 1: an amaricust brief to the New Mexico Supreme Court case
• 1:05:59
  Speaker 1: that's in front of the work right now. And you know,
• 1:06:02
  Speaker 1: I think if people don't step up and protect the
• 1:06:06
  Speaker 1: historic rights of of the hunting and fishing community, uh
• 1:06:12
  Speaker 1: and in this case fishing traditional waiting, we will lose
• 1:06:17
  Speaker 1: we will lose that resource and we'll never get it back.
• 1:06:20
  Speaker 1: Do you mind helping people who don't live in New
• 1:06:24
  Speaker 1: Mexico understand a little bit about why this subject is
• 1:06:29
  Speaker 1: real for them? And I think you're you know, you're
• 1:06:31
  Speaker 1: qualified to do that because the position you hold, you're
• 1:06:35
  Speaker 1: aware of, you know, you're made aware of how these
• 1:06:38
  Speaker 1: issues have ramifications across the whole country, And no doubt
• 1:06:41
  Speaker 1: you have colleagues who deal with similar problems. So I
• 1:06:43
  Speaker 1: can kind of sketch out how people might look at
• 1:06:47
  Speaker 1: what's happening here and then better understand risks to their
• 1:06:51
  Speaker 1: own hunting and fishing rights where they live. Yeah. I
• 1:06:55
  Speaker 1: think in particular, we have seen all across the country
• 1:07:00
  Speaker 1: a lot of streams where there is a a clear
• 1:07:05
  Speaker 1: easement of some sort a property right that belongs either
• 1:07:10
  Speaker 1: to individuals or in many cases to the public. Whether
• 1:07:14
  Speaker 1: that's UM and it's true on streams, it's often true
• 1:07:17
  Speaker 1: on beaches UM where people have said I don't want
• 1:07:24
  Speaker 1: to recognize that property right, and I'm going to chase
• 1:07:27
  Speaker 1: you off this because I have property next door, and
• 1:07:32
  Speaker 1: that that private property right conveys both ways. You get
• 1:07:36
  Speaker 1: to you get to make decisions about your property, but
• 1:07:39
  Speaker 1: you can't take away along established private property right from
• 1:07:43
  Speaker 1: somebody else. And you know, we've seen too many episodes
• 1:07:49
  Speaker 1: of people getting you know, chased off of gravel bars
• 1:07:51
  Speaker 1: and beaches on streams, um that are clearly according to
• 1:07:57
  Speaker 1: the law. And you know you're someone who, having read
• 1:08:00
  Speaker 1: your books, I know how you access your bison hunt
• 1:08:03
  Speaker 1: in Alaska. That is a property right to be able
• 1:08:08
  Speaker 1: to use the stream to get to where you need
• 1:08:11
  Speaker 1: to go. And uh, there are more and more efforts
• 1:08:14
  Speaker 1: now to either change that outright or make it so
• 1:08:20
  Speaker 1: hard and so unpleasant to use that, um, you know,
• 1:08:24
  Speaker 1: to use that stream resource for travel that people will
• 1:08:27
  Speaker 1: just quit doing it. And I think that's a very
• 1:08:30
  Speaker 1: dangerous uh, for lack of a better term, slippery slope. Alright,
• 1:08:36
  Speaker 1: Senator Heinrich, thank you very much for joining us, Thanks
• 1:08:40
  Speaker 1: for explaining this issue. UM, hope you have a lot
• 1:08:43
  Speaker 1: of good luck on it. Was any last final thoughts
• 1:08:45
  Speaker 1: you want to add in and you have time, go ahead, UM,
• 1:08:48
  Speaker 1: if not, look forward to having you in our studio
• 1:08:51
  Speaker 1: sometime soon. No, it's always an honor to to join
• 1:08:54
  Speaker 1: your listeners. And uh, I'm I'm really just grateful for
• 1:09:00
  Speaker 1: what you all have done, um to to really create
• 1:09:04
  Speaker 1: a picture of the sporting community. UM that is complex
• 1:09:09
  Speaker 1: and nuanced and really food focused. And I'm really grateful
• 1:09:14
  Speaker 1: for that because it it helps me explain why I'm
• 1:09:17
  Speaker 1: so passionate about hunting and fishing. Uh too constituents and
• 1:09:22
  Speaker 1: friends who who aren't part of that community. Oh well,
• 1:09:25
  Speaker 1: thank you very much and uh best luck to you.
• 1:09:28
  Speaker 1: Enjoy the weather there in Washington, d C. And we
• 1:09:31
  Speaker 1: will talk to you soon. Thanks again. We're gonna make
• 1:09:34
  Speaker 1: all that Calan boy very similar. Right Like, it's uh
• 1:09:40
  Speaker 1: an issue that I think we'll keep popping up amongst
• 1:09:45
  Speaker 1: the changing landscape of the West, right like recreation versus
• 1:09:49
  Speaker 1: private property rights when it doesn't necessarily have to be
• 1:09:52
  Speaker 1: that way. UM. In regards to New Mexico specifically, if
• 1:09:57
  Speaker 1: you would like to weigh in on this issue, I
• 1:09:59
  Speaker 1: have leave. The best place to go is the New
• 1:10:03
  Speaker 1: Mexico Fishing Game Commission. Very easy to access information. You'll
• 1:10:08
  Speaker 1: be able to email I believe the Commission as an
• 1:10:12
  Speaker 1: entity and then individual commissioners. You can also track down
• 1:10:17
  Speaker 1: letters that you can sign on to at New Mexico
• 1:10:22
  Speaker 1: um Wildlife Federation, New Mexico Wildlife Federation and New Mexico
• 1:10:27
  Speaker 1: back Country Hunters and anglers. Uh, and then you whitewater, folks,
• 1:10:32
  Speaker 1: American whitewater. I believe UM is involved in in this
• 1:10:37
  Speaker 1: one as well. Thank you. Cal call to action cal
• 1:10:45
  Speaker 1: call that. I'm trying to think of better rhyme. I
• 1:10:47
  Speaker 1: work on a call. Gotta have it called action call.
• 1:10:52
  Speaker 1: Let's call it a cal to action cald action. Slow around.
• 1:11:01
  Speaker 1: Phil just sits there. Sometimes you just wonder if he's like,
• 1:11:06
  Speaker 1: you know, but he's just stewing away, man. He's coming
• 1:11:09
  Speaker 1: up with the singers. He's not wasted a bunch of
• 1:11:11
  Speaker 1: time talking about stupid ship. He's just waiting to get
• 1:11:13
  Speaker 1: into with something good. God the hell the action you
• 1:11:18
  Speaker 1: think about that? Last night laying in bedding right now
• 1:11:23
  Speaker 1: just came to me. I don't know what to say.
• 1:11:24
  Speaker 1: You can't contain it. Goodness. Boondocs Saints they have an
• 1:11:29
  Speaker 1: analogy on seven eleven says we're not always doing business,
• 1:11:33
  Speaker 1: but we're always open. That's that's Phil right there, man.
• 1:11:39
  Speaker 1: That was really really deeply impressive. When I was growing up, UM,
• 1:11:45
  Speaker 1: I lived in a lake and like the you know,
• 1:11:47
  Speaker 1: Michigan walk around the lake, right, you just walk along
• 1:11:49
  Speaker 1: the shoreline, and uh, you don't go to people's yards.
• 1:11:53
  Speaker 1: He just walk along the beach. And the thinking had
• 1:11:55
  Speaker 1: always been when you put a when you put your
• 1:11:59
  Speaker 1: dock out, Okay, you're like putting a dock out out
• 1:12:04
  Speaker 1: over public property, right, so you could put it everybody
• 1:12:08
  Speaker 1: put a dock out. But you could go along the
• 1:12:10
  Speaker 1: beach and go out and cast off everybody's dock. Virtually
• 1:12:16
  Speaker 1: everyone is on board with this. Virtually everyone's on board
• 1:12:19
  Speaker 1: with this. But the certain people around the lake. When
• 1:12:21
  Speaker 1: you were a kid, you knew that when you went
• 1:12:23
  Speaker 1: out on their dock, um, someone's gonna come l at
• 1:12:27
  Speaker 1: you that. Yeah, I don't. I don't know how I
• 1:12:29
  Speaker 1: feel about that. Like if I had a dock, don't
• 1:12:32
  Speaker 1: put your dock out in my water. And then but
• 1:12:34
  Speaker 1: then all of a sudden, what happens if you know,
• 1:12:37
  Speaker 1: if little Tommy comes on the dock and breaks his leg.
• 1:12:40
  Speaker 1: Come on, I hate to go there, but that's the
• 1:12:41
  Speaker 1: world we're in. I'm just telling you this. There were
• 1:12:45
  Speaker 1: certain people Mudgeons. I guess the worst offender died off.
• 1:12:50
  Speaker 1: They all do. The worst offender died off. I don't
• 1:12:54
  Speaker 1: even you know it was. I don't know how long ago.
• 1:12:58
  Speaker 1: Missus you know what she like? It was her decision.
• 1:13:01
  Speaker 1: Mrs Angelo was and we were Italians too, so like
• 1:13:08
  Speaker 1: she didn't even give us like the old Italian to
• 1:13:10
  Speaker 1: Italian deal, very un Italian, her, very un Italian, and
• 1:13:13
  Speaker 1: not let another Italian, you know what kind of we
• 1:13:18
  Speaker 1: stick together with the old world people. So miss Angelo
• 1:13:23
  Speaker 1: somehow got away with it. My entire childhood, no one
• 1:13:25
  Speaker 1: went and challenged her. She was NAT's. She would not
• 1:13:29
  Speaker 1: let you on her dock. She wouldn't let she wouldn't.
• 1:13:32
  Speaker 1: You could like go along her beach, but she didn't
• 1:13:34
  Speaker 1: even like you to loiter for a minute. Totally illegal,
• 1:13:39
  Speaker 1: but no one challenged her. Okay, so legally you were allowed.
• 1:13:43
  Speaker 1: You're allowed to walk along the beach. A lot of
• 1:13:45
  Speaker 1: you can't. You can't. You putting a platform out over
• 1:13:48
  Speaker 1: the water doesn't mean you own. It's like you're borrowing
• 1:13:51
  Speaker 1: the space. But no one would stick up to Miss Angelo.
• 1:13:55
  Speaker 1: Yeah I wouldn't. There's a lot of other docks. Ecuse me, Yeah,
• 1:14:03
  Speaker 1: I guess I was. Yeah, she was like, yeah, I was.
• 1:14:05
  Speaker 1: You know, thirty docks. It's going to different docks. Miss
• 1:14:08
  Speaker 1: Angelo's dock the best doc or well, let me tell you,
• 1:14:12
  Speaker 1: she was right on the channel. So she was like
• 1:14:16
  Speaker 1: there's a channel that connected are like middle Light with Westlake,
• 1:14:20
  Speaker 1: and so it was an interesting little area and that
• 1:14:24
  Speaker 1: channel was a big lily pad thing and blue gills
• 1:14:27
  Speaker 1: had come up there because the water warm up in there.
• 1:14:29
  Speaker 1: So yeah, you wanted to be around there. Oh, plus
• 1:14:31
  Speaker 1: not being able to go there makes it an even
• 1:14:34
  Speaker 1: better spot, especially as a kid, like, yeah, what she hiding?
• 1:14:40
  Speaker 1: Yeah she had a flat roof. I feel like I
• 1:14:43
  Speaker 1: feel like my whole man once said that there was
• 1:14:44
  Speaker 1: a bunch of water on there and he saw a
• 1:14:46
  Speaker 1: duck land up there. I don't know, I feel like
• 1:14:49
  Speaker 1: that sticks in my head, you know how you know,
• 1:14:51
  Speaker 1: bass anglers like to like pull bass out of the
• 1:14:53
  Speaker 1: shadows of people's personal docks and they get they get
• 1:14:56
  Speaker 1: real intimate with Yeah. I still on a fishing group
• 1:15:00
  Speaker 1: yesterday it was like fishing open water fishing Minnesota. Somebody
• 1:15:04
  Speaker 1: posted a picture of a dock that they were rolling
• 1:15:07
  Speaker 1: up on to pull bass out of the shadows from
• 1:15:10
  Speaker 1: and a motion activated sprinkler turned on. That's that's like
• 1:15:16
  Speaker 1: an evolution that I don't know if we ever said that.
• 1:15:20
  Speaker 1: Um in Lake Washington, which is that you know Big
• 1:15:22
  Speaker 1: Gass Lake in Seattle, there's an apartment buildings built like
• 1:15:27
  Speaker 1: on piers, and you can fish the shadows of apartment
• 1:15:31
  Speaker 1: buildings and you're basically like looking into people's bathrooms and
• 1:15:35
  Speaker 1: stuff out of your boat, you know. But still then
• 1:15:37
  Speaker 1: no like no one would come out in hollow, right,
• 1:15:38
  Speaker 1: and what are you pulling out of there? You'd find
• 1:15:41
  Speaker 1: bluegills and small mouth in there in the shadows, and
• 1:15:44
  Speaker 1: the blue goos weirdly would come up. Even if it's
• 1:15:47
  Speaker 1: ten twelve ft of water, they'd come up and lay.
• 1:15:52
  Speaker 1: They will know shading, but weirdly they'd come up to
• 1:15:55
  Speaker 1: the surface to lay in the shade. You look and
• 1:15:58
  Speaker 1: they just be everywhere. You think it's because just the water,
• 1:16:01
  Speaker 1: which is a little warmer. You liked about it, Yeah,
• 1:16:03
  Speaker 1: I don't know what like you catch him out of
• 1:16:06
  Speaker 1: there though, Brad, yes, sir um with that taking care
• 1:16:12
  Speaker 1: of I gotta cover off. I'm gonna talk about some stuff.
• 1:16:14
  Speaker 1: But I would I would appreciate it if you would
• 1:16:16
  Speaker 1: begin serving your blue fin tuna. I was. I thought
• 1:16:20
  Speaker 1: you'd never asked. I got it sliced up. We've got
• 1:16:22
  Speaker 1: some blue fin. I got a little bit of show
• 1:16:24
  Speaker 1: you with some friends that I make out in coastal Connecticut. Yeah,
• 1:16:28
  Speaker 1: so I tell people what show you is. Yeah. So
• 1:16:30
  Speaker 1: it's just a Japanese name for soy sauce, which is
• 1:16:32
  Speaker 1: kind of if you want, if you want to be pretentious,
• 1:16:34
  Speaker 1: you say show you. Well, I mean no, I mean
• 1:16:36
  Speaker 1: if it's if it's a Japanese style, I guess right.
• 1:16:39
  Speaker 1: So I don't think all soy sauces are. And that's
• 1:16:42
  Speaker 1: kind of a blanket. You can say it without being
• 1:16:43
  Speaker 1: pretentious because this is your this is your world, sure,
• 1:16:47
  Speaker 1: and it's just it's a respect thing too, you know,
• 1:16:49
  Speaker 1: and like my and the folks that I make it. Wait,
• 1:16:51
  Speaker 1: we were highly influenced by a Japanese cuisine, so I
• 1:16:54
  Speaker 1: think it was just it's a nice thing too. And
• 1:16:55
  Speaker 1: it was a major conversation we had, do we call
• 1:16:58
  Speaker 1: it so he sauce or show you on the bottle?
• 1:17:00
  Speaker 1: And then I know, given that most of the you know,
• 1:17:02
  Speaker 1: the people that are going to be buying this are
• 1:17:04
  Speaker 1: from America, it was like, you know, I and we
• 1:17:07
  Speaker 1: all voted, let's keep it showing now the horrible thing
• 1:17:09
  Speaker 1: I said, Well, no, no, I said about the pretentious. No,
• 1:17:12
  Speaker 1: it was perfect And anyway, we're gonna drizzle that and
• 1:17:14
  Speaker 1: this is something we make. It's it's aged. It's like
• 1:17:16
  Speaker 1: a it's just a year old process and it's just
• 1:17:18
  Speaker 1: kogi soybeans water and it ferments back the little fermentation
• 1:17:22
  Speaker 1: and this is just a nice little umami liquid that
• 1:17:25
  Speaker 1: comes off it. And you got a bag of rice. Yeah,
• 1:17:29
  Speaker 1: people brought that for us, a little sabi. I brought
• 1:17:32
  Speaker 1: the I brought the tuna and a little show you.
• 1:17:34
  Speaker 1: I'll just do a little drizzle and then, um, anyone
• 1:17:37
  Speaker 1: who wants it, yeah, go that direction. So I'm gonna
• 1:17:39
  Speaker 1: talk about something. Yeah, and listen. If it's not fishy,
• 1:17:42
  Speaker 1: it's as fresh as it gets. It was frozen with
• 1:17:45
  Speaker 1: the skin on it, and when we defrosted it, the
• 1:17:47
  Speaker 1: skin had a little bit of a fishiness. In case
• 1:17:50
  Speaker 1: anyone was wondering. Listen, I'm very excited. This is gonna
• 1:17:53
  Speaker 1: taste better knowing that, Um, a body of yours named
• 1:17:56
  Speaker 1: Vinnie from New Jersey, Connecticut, Connecticut would be different if
• 1:18:00
  Speaker 1: it was a guy named Steve, like that would meanless.
• 1:18:03
  Speaker 1: It's so like it's just stupid. Yeah, NI makes it
• 1:18:06
  Speaker 1: even better, like a guy named Stevens, Like I like
• 1:18:09
  Speaker 1: my interest meter. I just turned it down. What's the
• 1:18:12
  Speaker 1: guy named Steve gonna bring Vinnie might be today maybe
• 1:18:15
  Speaker 1: the first time we've uttered the name Vinnie on this show.
• 1:18:18
  Speaker 1: This is the inaugural appearance of a man named Vinny. Well,
• 1:18:22
  Speaker 1: we'll see how this tune it goes. And maybe if
• 1:18:24
  Speaker 1: you know, if you guys can fight me out here,
• 1:18:25
  Speaker 1: next time, I'll bring all Vincenzo and Well we'll talk
• 1:18:29
  Speaker 1: to Speaking of names, guy rode in his last names Fisher.
• 1:18:34
  Speaker 1: So his name this feller's name is Austin Fisher, and
• 1:18:39
  Speaker 1: he and his wife are expecting a child in December.
• 1:18:42
  Speaker 1: The first child. He wants the name. He doesn't care
• 1:18:46
  Speaker 1: if it's a boy or a girl. He wants the
• 1:18:48
  Speaker 1: name it Hunter. Yeah. I love it, thinking that what
• 1:18:54
  Speaker 1: better name than Hunter Fisher. His wife is not too
• 1:19:02
  Speaker 1: hip to it. She's not, she's not completely write it off,
• 1:19:05
  Speaker 1: but she said, after some serious discussion, his wife said
• 1:19:08
  Speaker 1: that if janis or Steve says Hunter Fisher is a
• 1:19:10
  Speaker 1: good name on the podcast, we can name our child Hunter. Hm.
• 1:19:17
  Speaker 1: That a lot of pressure do that, A lot of
• 1:19:20
  Speaker 1: pressure on you. Now. I generally generally would advise against
• 1:19:25
  Speaker 1: naming him Hunter, because I think you can backfire popular
• 1:19:31
  Speaker 1: name these days. But I think you can backfire. A
• 1:19:34
  Speaker 1: lot of hunters name their kid hunter thinking they're gonna
• 1:19:35
  Speaker 1: be a hunter. Kid's gonna get made fun of. I
• 1:19:37
  Speaker 1: named my kid James. He's a big time hunter. If
• 1:19:40
  Speaker 1: I had named him Hunter, maybe he'd have been like,
• 1:19:42
  Speaker 1: I don't know, it's just so much pressure, too much.
• 1:19:45
  Speaker 1: Kid doesn't need that. But his name last name is Fisher, Hunter, Fisher.
• 1:19:49
  Speaker 1: Now I mean, no, you can't do it. I can't
• 1:19:52
  Speaker 1: do it. Yeah you can legally. I think you go
• 1:19:58
  Speaker 1: by your last name. Hey, So I had a dog
• 1:20:00
  Speaker 1: named Fisher and I called her the big Fish. And
• 1:20:04
  Speaker 1: if somebody just goes around and says, hey, fish, come
• 1:20:06
  Speaker 1: over here, like that's a catchy name. That's a good name.
• 1:20:10
  Speaker 1: So I would say, go with whatever first name you want,
• 1:20:14
  Speaker 1: and the kid's going to go buy fish. I'm gonna
• 1:20:16
  Speaker 1: bring this back to a conversation I had with my
• 1:20:18
  Speaker 1: wife and we were trying to name. It is very good.
• 1:20:21
  Speaker 1: Thanks Vinnie and Brad. That is amazing. This this is
• 1:20:24
  Speaker 1: freaking I'm gonna have a second. We were contemplating calling
• 1:20:30
  Speaker 1: our second son Porter, which is the name I like,
• 1:20:34
  Speaker 1: but my guy that carries things. Yeah, sure, but my
• 1:20:39
  Speaker 1: our last name is Taylor and that sounds like exactly.
• 1:20:43
  Speaker 1: I don't like the last syllable matching with you know,
• 1:20:48
  Speaker 1: Porter Taylor, Hunter Fisher. That's that's where I draw some
• 1:20:53
  Speaker 1: some beef too. I'm saying, no, Spencer, uh, I don't
• 1:20:57
  Speaker 1: love it. M Chester, whatever floats their boat. I guess
• 1:21:04
  Speaker 1: it's the one thing, you know, like if you have
• 1:21:06
  Speaker 1: a kid, you know, you get to name it. You know,
• 1:21:08
  Speaker 1: it's like that's like you got that. You know, you
• 1:21:11
  Speaker 1: earned that one, So go ahead and name it whatever
• 1:21:13
  Speaker 1: you want, but think about the child, you know, like
• 1:21:16
  Speaker 1: and I bring that up. This has nothing to do
• 1:21:17
  Speaker 1: with that kind of naming. But I have two kids
• 1:21:21
  Speaker 1: and my wife, she our first son, she had this idea,
• 1:21:24
  Speaker 1: my last name is Leoni and she had this, like
• 1:21:27
  Speaker 1: family name this guy. One great great uncle's name was Caesar,
• 1:21:30
  Speaker 1: you know, like his French guy or something. And she
• 1:21:33
  Speaker 1: was like, why don't we name our kids Caesar Leoni?
• 1:21:35
  Speaker 1: And I'm like, are you out of your mind? Caesar
• 1:21:39
  Speaker 1: Leone and we're from New Jersey. Just shut that right down,
• 1:21:42
  Speaker 1: you know, is he gonna make black and white? But
• 1:21:47
  Speaker 1: nothing good? But but here can I point out a hypocrisy?
• 1:21:50
  Speaker 1: And you, Brad go right ahead you yesterday. Guy doesn't
• 1:21:55
  Speaker 1: miss anything you yesterday. We're telling me something that that
• 1:22:00
  Speaker 1: us that a food biologist or something told you Rosemary
• 1:22:03
  Speaker 1: Trout shout out the you said you pointed out that
• 1:22:07
  Speaker 1: you especially believed her because her name was Rosemary Trout. Yeah,
• 1:22:13
  Speaker 1: it's good one, Steve. You're right, so I'm glad her
• 1:22:16
  Speaker 1: parents did. But You're like, how could you argue with
• 1:22:19
  Speaker 1: someone named Rosemary Trout so now about a food issue?
• 1:22:22
  Speaker 1: And I'm like, sure, man, I'm not going to argue
• 1:22:24
  Speaker 1: a woman named Rosemary Trout about food. And I named
• 1:22:27
  Speaker 1: my daughter Rosemary. So Hunter Fisher, should he become so inclined,
• 1:22:32
  Speaker 1: he better be good at it. Steve, You're like, if
• 1:22:35
  Speaker 1: if I'm talking to a guy and I'm like, I'm
• 1:22:39
  Speaker 1: at a wedding, you know, and your board out of
• 1:22:40
  Speaker 1: your mind. You always find the person likes to hunt
• 1:22:43
  Speaker 1: and talk to them so and they're like, oh, you
• 1:22:46
  Speaker 1: know that you used to talk to that guy he
• 1:22:47
  Speaker 1: likes to hunt fish. And I go over to bay
• 1:22:49
  Speaker 1: what your name heard like hunting fish? Is that my
• 1:22:50
  Speaker 1: name is Hunter Fisher. Dude. I'm in, I'm in. I'm
• 1:22:56
  Speaker 1: open to what they have to say. I think it's
• 1:22:59
  Speaker 1: a great idea. It's great bar talk, you know, and like,
• 1:23:02
  Speaker 1: if you're gonna name your kid hunter Fisher, you got
• 1:23:05
  Speaker 1: a lot riding on that. You got a lot riding.
• 1:23:07
  Speaker 1: They better be into it, you know, if he's what
• 1:23:08
  Speaker 1: if he's a rockhound, or what if he turns out
• 1:23:12
  Speaker 1: to be a librarian, Hunter Fisher the librarian. I guess
• 1:23:15
  Speaker 1: it works. Maybe the compromise here is middle name Hunter
• 1:23:19
  Speaker 1: m Bob Hunter Fisher, Joe Hunter Fisher, ecologist, Hunter Fisher. Doctor.
• 1:23:31
  Speaker 1: Don't he thinks he's Joe Hunter Fisher, Like, no, he
• 1:23:35
  Speaker 1: is Joe Hunter Fisher's his name? He doesn't think he's
• 1:23:38
  Speaker 1: Joe Hunter Fisher. If your name's Hunter Fisher or Rosemary Trout,
• 1:23:41
  Speaker 1: you gotta go. You gotta go, doctor, You gotta go straight,
• 1:23:44
  Speaker 1: go all the way go. First name as a doctor,
• 1:23:47
  Speaker 1: first name as doctor. Did we talk about this on
• 1:23:49
  Speaker 1: this show? This reminds me of of there's a there's
• 1:23:53
  Speaker 1: a doctor who performs circumcisions and his last name, his
• 1:23:59
  Speaker 1: first name is Richard is Dick and his last name
• 1:24:03
  Speaker 1: is chopped her Dick chop. Oh that was late night man.
• 1:24:11
  Speaker 1: It really cut back on naming people. Dick. Yeah, they
• 1:24:14
  Speaker 1: all went Rick. They all went Rick. Richard's all just
• 1:24:18
  Speaker 1: bailed on it and became Rick. And when I when
• 1:24:22
  Speaker 1: I went in to watch my boys get circumcised, and
• 1:24:25
  Speaker 1: it's like now a lot of people are often to
• 1:24:27
  Speaker 1: not do that, you know, like a body of mind
• 1:24:29
  Speaker 1: didn't do it with his kid, and he's like, oh, man,
• 1:24:31
  Speaker 1: like the first thing that happens him when he's born,
• 1:24:33
  Speaker 1: first he happens, he gets like it was like well
• 1:24:37
  Speaker 1: to welcome to the earth. You know, it's intense. Um.
• 1:24:40
  Speaker 1: But as we did it, because people do it and
• 1:24:42
  Speaker 1: we're just like very uh you know, pure pressure. Yeah,
• 1:24:46
  Speaker 1: so you know. And then I've also heard people uh
• 1:24:50
  Speaker 1: do it and not do it because they were like
• 1:24:52
  Speaker 1: afraid that they wanted their genitalia to look like their
• 1:24:56
  Speaker 1: kids because they thought it had caused confusion for their kids.
• 1:24:58
  Speaker 1: That's where my brain went. Really, I was like, yeah,
• 1:25:00
  Speaker 1: I just want the boys looking different than that. You know,
• 1:25:03
  Speaker 1: it's very selfish. I felt bad, like when afterwards, I
• 1:25:06
  Speaker 1: was like, oh my god, I'm guessing there's other significant
• 1:25:08
  Speaker 1: differences when they're a little boy. But I hope so Steve.
• 1:25:12
  Speaker 1: So I went in to watch it happened. I went
• 1:25:15
  Speaker 1: in with the person, which I think it's common to
• 1:25:17
  Speaker 1: go in and uh and I and she was, you know,
• 1:25:22
  Speaker 1: doing it cutting it off, and I said something to
• 1:25:25
  Speaker 1: the effect of wow, you know, and the person doing
• 1:25:28
  Speaker 1: it says, oh, it's brutal. Yeah, while doing it. Um,
• 1:25:37
  Speaker 1: there's something interesting for you, Spencer. My interest meters already
• 1:25:40
  Speaker 1: way up. We I could talk for Oddly. I was
• 1:25:42
  Speaker 1: very into talking about me. They're they're back here. We
• 1:25:46
  Speaker 1: can plug it in. Next time I haven't plugged in,
• 1:25:48
  Speaker 1: I'll do it. Do you feel that that falls under
• 1:25:50
  Speaker 1: your responsibilities? Oh? Yeah, absolutely, because I thought maybe you
• 1:25:55
  Speaker 1: were like dude last day, I needed another thing rolled
• 1:25:57
  Speaker 1: in under my uh under or my like bailiwick. Well,
• 1:26:01
  Speaker 1: I've told Karin I thought the interest me listen. Craftsmanship
• 1:26:04
  Speaker 1: incredible thanks to the guy who made him. I think
• 1:26:07
  Speaker 1: it's a terrible idea. I didn't know. Man right out
• 1:26:12
  Speaker 1: in the public. He says that, yeah, where's the other
• 1:26:15
  Speaker 1: half of that sandwich? Yes? Oh yeah, can you ground
• 1:26:19
  Speaker 1: it off and make it a compment sandwich? Great shoes?
• 1:26:25
  Speaker 1: Oh no, No to the guy, you said, beautiful craftsmanship,
• 1:26:28
  Speaker 1: Oh horrible idea. Well it was your idea, So here's
• 1:26:35
  Speaker 1: one for you. Spencer, you'll like, um about your new tattoo, Brad,
• 1:26:40
  Speaker 1: do you look like a tattooed fella? No? I have one.
• 1:26:47
  Speaker 1: It's the worst. It's on my ankle. Hold on, I
• 1:26:52
  Speaker 1: gotta step away from the microphone. It's on my ankle
• 1:26:55
  Speaker 1: and it's my initials in a license plate kind of thing.
• 1:26:58
  Speaker 1: But but the it's not my initials. We got it
• 1:27:01
  Speaker 1: from this guy, Joe Budds, when we were like fifteen,
• 1:27:03
  Speaker 1: and there was like your friends have great names, Joe
• 1:27:06
  Speaker 1: Budds criminal and yeah, Joe Joe Budds. I don't know.
• 1:27:10
  Speaker 1: I probably shouldn't say his name. Is that killed me?
• 1:27:12
  Speaker 1: But Joe Budds we were like fifteen. You know, he
• 1:27:14
  Speaker 1: tattooed a bunch of kids, you know, and uh, you
• 1:27:19
  Speaker 1: might right to Joe Budd's house, you know, in no
• 1:27:21
  Speaker 1: fucking around you guys, Carson here, I'm sorry people should
• 1:27:25
  Speaker 1: complain about it. Yeah, sorry, guys. I do appreciate a
• 1:27:29
  Speaker 1: good family show. Well you know what that's like a
• 1:27:31
  Speaker 1: lot of people like when it just happens on then
• 1:27:33
  Speaker 1: and people get upsetting, like oh you know what about
• 1:27:35
  Speaker 1: the kids? Kids? But like I just feel like, um,
• 1:27:38
  Speaker 1: I got a bad mouth. I just feel like that.
• 1:27:41
  Speaker 1: It's just they're gonna find out. They're gonna find out
• 1:27:44
  Speaker 1: that there's naughty words. They're gonna be watching, uh, you know,
• 1:27:47
  Speaker 1: like a Mel Gibson movie. Eventually they're gonna leave Mel
• 1:27:52
  Speaker 1: out of this whatever. Poor now you know they're gonnay're
• 1:27:55
  Speaker 1: gonna be whatever. You know, they're gonna be watching an
• 1:27:58
  Speaker 1: adventure movie and it's gonna already word in it, and
• 1:28:00
  Speaker 1: now they're then gonna turn off the adventure movie. I'm
• 1:28:03
  Speaker 1: kind of with you. They're gonna be watching adventures. I
• 1:28:05
  Speaker 1: was watching Adventures and Babysuit with my kids. There's the
• 1:28:08
  Speaker 1: F word. No kids, no kid, No. I'm not gonna
• 1:28:11
  Speaker 1: be like, okay, kids will never find out what happens
• 1:28:13
  Speaker 1: to these protagonists. I'm shutting her down after this episode,
• 1:28:18
  Speaker 1: and somebody's like, how dare you cuss in front of
• 1:28:20
  Speaker 1: a child? You can be like, may I remind you
• 1:28:22
  Speaker 1: that I contracted someone to brutally remove their force? Can yeah?
• 1:28:26
  Speaker 1: Tell how much I care about them, Steve. I'm not
• 1:28:29
  Speaker 1: anti Curson, I guess. And in this platform that you
• 1:28:33
  Speaker 1: have from and as a guest, you know, I know
• 1:28:35
  Speaker 1: it's it's the outdoors we're talking about fishing, a lot
• 1:28:37
  Speaker 1: of really cool and important stuff. I want to keep
• 1:28:39
  Speaker 1: it classy personally. I think you should. Yeah, I think
• 1:28:42
  Speaker 1: you should. I'm saying now, And then it happens, people
• 1:28:45
  Speaker 1: get upset. My advice to them is just like water
• 1:28:50
  Speaker 1: under the fridge. It's this, it's this. There's a lot
• 1:28:53
  Speaker 1: that goes in this is my personal viewpoint. There's a
• 1:28:56
  Speaker 1: lot that goes into parenting. There's a lot that goes
• 1:28:58
  Speaker 1: into parenting. We want to make our kids compassionate, resilient, tough,
• 1:29:04
  Speaker 1: um to have empathy. I think that you can achieve
• 1:29:08
  Speaker 1: all those things, whether they know about dirty words or not.
• 1:29:12
  Speaker 1: I don't think that them finding out about a naughty
• 1:29:14
  Speaker 1: word is going to derail the whole plan. I don't.
• 1:29:18
  Speaker 1: And three of them, and Tony and Susie at school,
• 1:29:21
  Speaker 1: they're already hearing it. You know, it's just not gonna
• 1:29:23
  Speaker 1: be what makes They're not gonna wind up in jail.
• 1:29:25
  Speaker 1: The internet, forget it. We ain't the problem. Okay, go ahead,
• 1:29:29
  Speaker 1: worry about something again. But my tattoo, yeah, so it's
• 1:29:33
  Speaker 1: it's it's b L on my ankle. It's the only
• 1:29:35
  Speaker 1: one I have. But it stands for that's right now,
• 1:29:38
  Speaker 1: but it doesn't stand for Bradley does. But like, there's
• 1:29:41
  Speaker 1: like ten other kids that I went to school that
• 1:29:44
  Speaker 1: grew up with. And we grew up in a neighborhood,
• 1:29:46
  Speaker 1: a lake community called Barry Lakes, and we all thought
• 1:29:49
  Speaker 1: it was like this, like yeah, you know, no one
• 1:29:51
  Speaker 1: really messes, but you know, it was like our little gang.
• 1:29:53
  Speaker 1: But no one mess with a Verry late guy. Did
• 1:29:55
  Speaker 1: no one mess with it. We were the mountain kids,
• 1:29:57
  Speaker 1: you know, so like Vernon, New Jersey's right, the Appalachian
• 1:30:00
  Speaker 1: Trail kind of runs through and that's where I grew up.
• 1:30:03
  Speaker 1: And there was valley kids and then there was a
• 1:30:05
  Speaker 1: mountain kids. The mountain kids, I mean, I don't mount kids.
• 1:30:08
  Speaker 1: That's where it was at your tires. You know that
• 1:30:11
  Speaker 1: a lot of the valley kids were kind of criminals.
• 1:30:13
  Speaker 1: But but but we were like we did all like
• 1:30:15
  Speaker 1: the hunt, and I don't know, it was just very
• 1:30:16
  Speaker 1: like tribal, very like you know, I feel like that's
• 1:30:18
  Speaker 1: what that stands. And you didn't think that it might
• 1:30:22
  Speaker 1: not be a good idea because that's your initials, not
• 1:30:24
  Speaker 1: not really more like like, oh, idiot's got my initials
• 1:30:27
  Speaker 1: on your ankles. And that was like the first kid
• 1:30:30
  Speaker 1: thing that I thought of, But yeah, that went away
• 1:30:32
  Speaker 1: and it was more like, oh god, you have to
• 1:30:35
  Speaker 1: tell everyone now that like, oh, would you forget your name? Brad?
• 1:30:38
  Speaker 1: Like you know, it's like people say all the time
• 1:30:40
  Speaker 1: and just kind of explaining that. But it could it
• 1:30:42
  Speaker 1: could be worse. You know. You know what, I can't
• 1:30:44
  Speaker 1: stop watching It's alive. Uh, I'm watching an Italian You
• 1:30:52
  Speaker 1: have to read the whole damn thing. But go Mora
• 1:30:55
  Speaker 1: years ago. Gomera was a movie about the Neapolitan crime
• 1:30:59
  Speaker 1: syndicate you know in Italy not believe brutal, so then
• 1:31:05
  Speaker 1: they now do it. They did a series Gomera. I
• 1:31:07
  Speaker 1: usually avoid serious because I don't like getting that it
• 1:31:10
  Speaker 1: takes too much time. Oh I love it. Man. You
• 1:31:13
  Speaker 1: get ready to move on, but you can't. You want
• 1:31:15
  Speaker 1: to go on to the living your life, but you
• 1:31:17
  Speaker 1: can't because you gotta watch five thousand episodes of something.
• 1:31:20
  Speaker 1: Do you fly a lot? What do you do on
• 1:31:21
  Speaker 1: on the plane? I mean, I just can't quit though.
• 1:31:23
  Speaker 1: But it's it's called Gomera anyways. In it, there's a
• 1:31:27
  Speaker 1: crime boss and he gets a new messenger. He's in
• 1:31:29
  Speaker 1: hiding and he has a new messenger and she in
• 1:31:31
  Speaker 1: a garbage removal business during a lot mostly narcotics, but
• 1:31:35
  Speaker 1: they do a variety of things. He has a messenger
• 1:31:38
  Speaker 1: and she has a tattoo of a lioness on her arm,
• 1:31:43
  Speaker 1: and he asked her why do you have that tattoo
• 1:31:45
  Speaker 1: and she said, well, I got it my father died.
• 1:31:47
  Speaker 1: You have to read all this because an Italian. So
• 1:31:49
  Speaker 1: I got it when my father died. That's what he
• 1:31:52
  Speaker 1: called me. Leoni. Well, he says to her, he says,
• 1:31:57
  Speaker 1: if you were a real lioness, you wouldn't need that tattoo.
• 1:32:02
  Speaker 1: And she burned it off with a hot spoon and
• 1:32:08
  Speaker 1: then said, who's the lioness now? So just pointing that out,
• 1:32:12
  Speaker 1: she'd kill you. Need a pizza and feel fine about it.
• 1:32:15
  Speaker 1: Pointed out you could get a propane torch and a
• 1:32:17
  Speaker 1: hot and a spoon that thing off right on this show.
• 1:32:24
  Speaker 1: That's what a real Berry late kid would do. Get
• 1:32:27
  Speaker 1: to get the boys in here so they can watch
• 1:32:28
  Speaker 1: day Oh my god. The reason I bring this up.
• 1:32:33
  Speaker 1: Spencer got that brand new tattoo um on his arm.
• 1:32:36
  Speaker 1: The next deployment is in August. To get it off.
• 1:32:40
  Speaker 1: Get a second one another tree. Well, what is it there?
• 1:32:44
  Speaker 1: Bud it's a it's a state tree or something like that. Oh,
• 1:32:47
  Speaker 1: this this one is a Black Hills spruce grows in
• 1:32:48
  Speaker 1: the Black Hills, found in South Dakota and Wyoming. He's
• 1:32:51
  Speaker 1: all proud of me from South Dakota, very proud of it.
• 1:32:55
  Speaker 1: Check this out, Spencer. So these archaeologists been looking at
• 1:32:59
  Speaker 1: these sharp up in turkey leg bones that they discovered.
• 1:33:02
  Speaker 1: Are you hip to this they found in Tennessee? Tell us,
• 1:33:05
  Speaker 1: tell us about it, sharpened leg bone. Spencer will tell
• 1:33:08
  Speaker 1: you the needles date back to five thousand, five hundred
• 1:33:13
  Speaker 1: years ago to three thousand, six hundred years ago. The
• 1:33:16
  Speaker 1: age tools were used by Native Americans, and it brings
• 1:33:20
  Speaker 1: back um when they thought tattooing first occurred. And you
• 1:33:26
  Speaker 1: haven't established that they were used for tattooing. Go ahead,
• 1:33:32
  Speaker 1: you got this. No, I'm gonna hand it back over
• 1:33:35
  Speaker 1: to you. They unearthed these mysterious sharpened turkey bones. They
• 1:33:41
  Speaker 1: have come to determine that they believe they were used
• 1:33:45
  Speaker 1: as tattooing tools. Take it away, Spencer, interest meters way up, Spencer,
• 1:33:50
  Speaker 1: A little get Phil won't get them out. That was good.
• 1:33:52
  Speaker 1: That was a good insert, Steve. Now they they think
• 1:33:56
  Speaker 1: that tattooing is a thousand years older than what they
• 1:33:59
  Speaker 1: previously thought. Hmm. Here in the US in North America.
• 1:34:04
  Speaker 1: Remember that ice man from the the Italian Alps. Oh
• 1:34:08
  Speaker 1: I thought, no Ozzy remember him? Oh yeah, they found him. Yeah,
• 1:34:13
  Speaker 1: he had boot he was frozen, he was thawing out
• 1:34:16
  Speaker 1: of a thawing out of a glacier, and he had
• 1:34:19
  Speaker 1: like his boots are made of three different leathers, right,
• 1:34:23
  Speaker 1: very like detailed. He was heavily tattooed seven thousand years
• 1:34:28
  Speaker 1: old in Italy. Now do you think they used alien
• 1:34:32
  Speaker 1: or you know, bird bones because they're hollow, right, and
• 1:34:34
  Speaker 1: they would pipe a little ink down there and just
• 1:34:36
  Speaker 1: little dots. Yeah. Because the other thing that they found
• 1:34:39
  Speaker 1: were I think some shells that had some like ochre
• 1:34:44
  Speaker 1: residue in there, so that that was like your your pigment,
• 1:34:47
  Speaker 1: your die red ochre is was like a very major
• 1:34:52
  Speaker 1: kind of like trade item. You still find it around
• 1:34:55
  Speaker 1: because what is It's oxide? Yeah, to naturally occur ring
• 1:35:00
  Speaker 1: pigment um, but pretty much limited to reds and blues,
• 1:35:06
  Speaker 1: reds and yellows, reds and yellows like orange, orange, red, yellow. Uh. Yeah,
• 1:35:12
  Speaker 1: it's like a pigment it's funny. My kids found some
• 1:35:14
  Speaker 1: one time turkey hunting and they didn't know about it,
• 1:35:17
  Speaker 1: but they did with it what you're supposed to do.
• 1:35:19
  Speaker 1: I come up and all their faces are yellow, and
• 1:35:22
  Speaker 1: they found it, and like independently arrived at the idea
• 1:35:25
  Speaker 1: that you would like paint your skin with it. Yeah,
• 1:35:27
  Speaker 1: I still got the hunk they found. It's kind of cool. Yeah.
• 1:35:31
  Speaker 1: And then another thing you do is you can pulverize
• 1:35:33
  Speaker 1: it and mix it with water and use it as
• 1:35:34
  Speaker 1: a paint. And these turkey bones look sharp as hell,
• 1:35:38
  Speaker 1: like you would earn that tattoo you oh like that
• 1:35:42
  Speaker 1: on the show and have me tattoo you with a
• 1:35:45
  Speaker 1: turkey bone? Who your tattoo needles? This shows can take
• 1:35:51
  Speaker 1: a very jackass and you gonna take on jackassy and elements.
• 1:35:56
  Speaker 1: When he burns his off and he gets a new one,
• 1:35:58
  Speaker 1: maybe that's a new video. Serious. Let me tell you
• 1:36:00
  Speaker 1: what if you guys all of a sudden broke out
• 1:36:02
  Speaker 1: like this weird wooden box that filled with turkey bone
• 1:36:06
  Speaker 1: needles and some native pigments. I would get one right
• 1:36:08
  Speaker 1: now with you. I would do it, Steve um So
• 1:36:12
  Speaker 1: the bones are pigment stained. They two Turkey wing bones
• 1:36:18
  Speaker 1: from the grave also bear microscopic wear and pigment residues,
• 1:36:22
  Speaker 1: but lack sharpened tips, while pigment stained seashells are thought
• 1:36:28
  Speaker 1: to have held inky solutions. So the whole kit a
• 1:36:32
  Speaker 1: shell to put it in, a mechanism to deliver it. Now,
• 1:36:38
  Speaker 1: do you think there was like everyone did their own
• 1:36:41
  Speaker 1: or was there like the tat artist back in the
• 1:36:44
  Speaker 1: day who had his little leather satchel full of stuff
• 1:36:46
  Speaker 1: and like you know, you called Tony the tat guy,
• 1:36:50
  Speaker 1: or I guess he went and he was just I
• 1:36:51
  Speaker 1: don't know, you know, they probably did it to themselves
• 1:36:53
  Speaker 1: or like just a little small inner tribal the neighborhood.
• 1:36:57
  Speaker 1: And then another question, since you guys researching this a
• 1:36:59
  Speaker 1: little bit, I wonder how much like infection I guess,
• 1:37:02
  Speaker 1: I don't know how you would know this, but like
• 1:37:03
  Speaker 1: how much infection was prone when they were just like, oh,
• 1:37:06
  Speaker 1: this is this stuff's green, Let's put it in a
• 1:37:09
  Speaker 1: bird bone and start jabbing myself with it, like it
• 1:37:12
  Speaker 1: seems like a good way to get an infection. And
• 1:37:14
  Speaker 1: they're more rugged, and you know they're infected and well,
• 1:37:18
  Speaker 1: and there's probably they were probably more dialed in right,
• 1:37:20
  Speaker 1: they probably had. I'm just assuming like they knew there
• 1:37:22
  Speaker 1: was a type of leaf that they could put over
• 1:37:24
  Speaker 1: that like stopped infections. I mean, I'm romanticizing it. I'd
• 1:37:28
  Speaker 1: like to believe. I think getting this tattoo was like
• 1:37:31
  Speaker 1: a seven out of ten on the pain scale, but
• 1:37:32
  Speaker 1: this turkey bone now looks like a ten out of ten.
• 1:37:35
  Speaker 1: Where are you getting your next one? I'm gonna fill
• 1:37:37
  Speaker 1: up my arm. I'm gonna do a whole sleeve. Really
• 1:37:40
  Speaker 1: really do your neck neck, no neck, your face, no,
• 1:37:46
  Speaker 1: just your arm, just this one arm because your little goals.
• 1:37:51
  Speaker 1: I don't know it's a goal. Do you have a
• 1:37:52
  Speaker 1: budget in mind? I used to I used to use
• 1:37:57
  Speaker 1: your wife's supportive Yeah. Yeah, he wants you to look tougher.
• 1:38:02
  Speaker 1: Nobody will mess with me. Then I used to, uh,
• 1:38:05
  Speaker 1: like the idea of getting a tattoo, but I could
• 1:38:06
  Speaker 1: never like commit to something. And now recently the pendulum
• 1:38:10
  Speaker 1: has swung so far the other way. There, like any
• 1:38:11
  Speaker 1: idea I have, like, oh I'm gonna get that tattooed,
• 1:38:13
  Speaker 1: I'm gonna get that thing tattoo, you get rocks tattooed
• 1:38:15
  Speaker 1: on your arm? I thought about a fair birned egg
• 1:38:17
  Speaker 1: it which like has some real, like pretty distinct lines
• 1:38:22
  Speaker 1: that you can actually tattoo. But like the stuff that
• 1:38:23
  Speaker 1: I collect, there's there's nothing there that would make for
• 1:38:26
  Speaker 1: a good one dimensional or two dimensional piece of art.
• 1:38:30
  Speaker 1: If you if you, let's say you found that the
• 1:38:33
  Speaker 1: COVID had been worse and it killed everybody, but you, okay,
• 1:38:38
  Speaker 1: you're the only human on earth. Would you get a tattoo?
• 1:38:41
  Speaker 1: Great question, I wouldn't make this podcast. Yeah right, Um,
• 1:38:48
  Speaker 1: I don't know. You'd have to do it yourself, right, sure.
• 1:38:52
  Speaker 1: But let's say there's one no, there's one other guy
• 1:38:54
  Speaker 1: the tattoo artists, but you can't hang out with him.
• 1:38:57
  Speaker 1: You can go in there and get up, but then
• 1:38:58
  Speaker 1: that's that you can't talk to him ever again. Would
• 1:38:59
  Speaker 1: you get a tattoo? Yeah? I think it's still status.
• 1:39:01
  Speaker 1: You don't get a tattoo. No one could see it. Yeah,
• 1:39:04
  Speaker 1: that's fine, that's what he's trying to gauge, right, Yeah,
• 1:39:07
  Speaker 1: just you with you? How deep does that desire? Yeah?
• 1:39:09
  Speaker 1: I like it. Maybe it's just you're not just do
• 1:39:11
  Speaker 1: it because you want people to see it. I also like,
• 1:39:15
  Speaker 1: i'll see here, I'll just look at it sometimes, So
• 1:39:17
  Speaker 1: I like that part of it. It's entertaining to me.
• 1:39:21
  Speaker 1: You didn't ask me, but I feel like if there was,
• 1:39:23
  Speaker 1: if there was no, if I was the only person left,
• 1:39:25
  Speaker 1: I'd be like tattooing the ship out of myself. I'd
• 1:39:29
  Speaker 1: be like my like Wilson, like like ball all of
• 1:39:31
  Speaker 1: a sudden, I'd be like tattooing new friends on my thigh.
• 1:39:34
  Speaker 1: And especially, would you ever get that b L tattoo
• 1:39:38
  Speaker 1: on you? You ain't in the gang anyway, He's so
• 1:39:44
  Speaker 1: your your arm is almost sleeved, but the designs you've
• 1:39:49
  Speaker 1: chosen have left a gap of a certain size, right,
• 1:39:53
  Speaker 1: so it's not filled in at that point? Could we
• 1:39:57
  Speaker 1: do like a meat eater office type fun thing where
• 1:40:01
  Speaker 1: everybody puts in a legit drawing like into a bowl. Right,
• 1:40:06
  Speaker 1: that fits those dimensions, and then you just randomly pick
• 1:40:10
  Speaker 1: a designer. That would be fun fun. Do we get
• 1:40:14
  Speaker 1: out of that? I feel like the better move is
• 1:40:16
  Speaker 1: like having Steve get a tattoo. I'm very close to
• 1:40:19
  Speaker 1: want a tattoo. Really. My wife's like, you missed that boat, don't.
• 1:40:25
  Speaker 1: She's like, it's just too late. This this could be
• 1:40:27
  Speaker 1: a money raising situation. If something I want to get
• 1:40:32
  Speaker 1: a map of the country with a Turkey footprint everywhere.
• 1:40:36
  Speaker 1: I've gotten my my Royal Slam. This next winner, I'm
• 1:40:41
  Speaker 1: gonna go get oscillated or try and then I'll be
• 1:40:43
  Speaker 1: a world Slam holder, and then I'm gonna have tattooed
• 1:40:46
  Speaker 1: Central America on there as stupidest idea, she's on tattooed,
• 1:40:55
  Speaker 1: she's not tattooed. That sounds like a really cool poster
• 1:40:58
  Speaker 1: in the office. Or so it's the tattoo idea you
• 1:41:01
  Speaker 1: have a problem with, not the act of him getting
• 1:41:02
  Speaker 1: a tattoo. No, for me, I guess I can't help
• 1:41:07
  Speaker 1: it be selfish about it. Like I just always felt like, man,
• 1:41:09
  Speaker 1: like six months, I'm gonna not gonna want to look
• 1:41:11
  Speaker 1: at this anymore, or like it's gonna piss me off,
• 1:41:13
  Speaker 1: or like, you know, there was a lot of things
• 1:41:15
  Speaker 1: I really wanted to tattoo unto myself over the years,
• 1:41:18
  Speaker 1: and like I'm just really glad I didn't. There was
• 1:41:21
  Speaker 1: a guy that there was a when I was in college.
• 1:41:23
  Speaker 1: There was a professor I remember over hearing him say
• 1:41:25
  Speaker 1: to somebody, nothing looks better than a new tattoo, and
• 1:41:28
  Speaker 1: nothing looks worse than the old woman. My wife has
• 1:41:31
  Speaker 1: I think seven or eight tattoos. She is eight. Yeah.
• 1:41:34
  Speaker 1: I asked her to rank them recently, and the order
• 1:41:37
  Speaker 1: goes from her most recent to her oldest. So there's
• 1:41:39
  Speaker 1: there's some of that. I played for sure. She had
• 1:41:41
  Speaker 1: one on her on her ass neck, like her lower back.
• 1:41:45
  Speaker 1: Her as kind of heard that one before. Brad, you know,
• 1:41:59
  Speaker 1: you like to eat a lot of stuff, and you're
• 1:42:01
  Speaker 1: big in to the food world. But I notice you're
• 1:42:03
  Speaker 1: not yesterday I noticed fishing or two days ago. When
• 1:42:06
  Speaker 1: you're fishing, you're not sticky. You don't have a stick
• 1:42:08
  Speaker 1: because someone proposed you. You know, you can eat a
• 1:42:11
  Speaker 1: salmon fly. I'm not big. You didn't know. You didn't
• 1:42:15
  Speaker 1: feel like you gotta be the guy who eats crazy stuff.
• 1:42:18
  Speaker 1: Oh no, shut it right down. And I have no
• 1:42:20
  Speaker 1: problem saying, like being comfortable. Why would I eat a
• 1:42:22
  Speaker 1: salmon fly? Yeah, that's a terrible idea. You know, if
• 1:42:24
  Speaker 1: we were if we were lost in the in the
• 1:42:26
  Speaker 1: Montana Mountains and like things were getting real sketchy and
• 1:42:29
  Speaker 1: Brad's getting real hungry, I'm gorgeous. I'm I'm gonna my
• 1:42:33
  Speaker 1: stomach would look like those whitefish we cleaned. But but
• 1:42:36
  Speaker 1: you know, just for fun, just for novelty, so you
• 1:42:40
  Speaker 1: don't feel compelled. Um, someone would be like, look at this,
• 1:42:43
  Speaker 1: this thing is so old it's rotten. You'd be like, oh,
• 1:42:46
  Speaker 1: you know that's crazy stuff. No, that was never my thing.
• 1:42:51
  Speaker 1: How did you carve it? Like? What is your thing?
• 1:42:53
  Speaker 1: How do you? How did you carve your own path?
• 1:42:54
  Speaker 1: You know, it's been a hell of a ride, Steve.
• 1:42:56
  Speaker 1: You know, it's like I didn't get into the food
• 1:42:59
  Speaker 1: business kind of in this scope, as as far as
• 1:43:02
  Speaker 1: like other than just like Delhi's or small restaurants growing
• 1:43:05
  Speaker 1: up and stuff like that until I was about twenty
• 1:43:07
  Speaker 1: seven or eight, um, when I jumped from me and
• 1:43:10
  Speaker 1: a carpenter and a union glazer and just and overall
• 1:43:13
  Speaker 1: just I've had a lot of different jobs, mostly in
• 1:43:15
  Speaker 1: construction and stuff like that. Until I was twenty seven.
• 1:43:19
  Speaker 1: I was living with these dudes out in this farmhouse
• 1:43:21
  Speaker 1: in northern New Jersey close to to Delaware Water Gap
• 1:43:24
  Speaker 1: and just absolutely beautiful. But just didn't want to end up.
• 1:43:26
  Speaker 1: I didn't want to go down that road. You know.
• 1:43:28
  Speaker 1: I saw a lot of like it was very easy, man,
• 1:43:32
  Speaker 1: Like another year I would have had a kid, I
• 1:43:34
  Speaker 1: would have bought some stupid house and like I would
• 1:43:36
  Speaker 1: be commuting an hour each way to the driveway. You know,
• 1:43:39
  Speaker 1: it's a very common story, and it's a fine story,
• 1:43:41
  Speaker 1: but like this sounds sounds corny or whatever you want
• 1:43:44
  Speaker 1: to label it. But I always felt like I always
• 1:43:47
  Speaker 1: felt like I wanted to do something a little bigger,
• 1:43:48
  Speaker 1: a little more. I always felt like there was something
• 1:43:50
  Speaker 1: you know, I don't know. I just wasn't gonna do that.
• 1:43:52
  Speaker 1: And like not to belittle that, because you go to
• 1:43:54
  Speaker 1: college and everything. No, I went well, I went for
• 1:43:57
  Speaker 1: um uh some esters, three semesters um to become a cop,
• 1:44:03
  Speaker 1: and then I was just like, yeah, this ain't gonna
• 1:44:05
  Speaker 1: work out. I had a hard time in school, you know,
• 1:44:08
  Speaker 1: very very interested in things, but just struggled with sitting
• 1:44:11
  Speaker 1: there and just like the dumb repetition of just like
• 1:44:15
  Speaker 1: I don't know, I just always bouncing off the walls,
• 1:44:17
  Speaker 1: always was looking outside, couldn't wait to the bell, wrong
• 1:44:20
  Speaker 1: kind of thing. Um. But like when I liked something,
• 1:44:23
  Speaker 1: you know, got into it. But I just had a
• 1:44:26
  Speaker 1: trouble with with organized school and just just a whole
• 1:44:29
  Speaker 1: like schooling factory that this country became where it was
• 1:44:32
  Speaker 1: just like all right, you're out of high school, Like
• 1:44:34
  Speaker 1: it's been crazy. You don't even know who you are.
• 1:44:36
  Speaker 1: You gotta go to college. What do you want to be?
• 1:44:38
  Speaker 1: What do you want to be for the rest of
• 1:44:38
  Speaker 1: your life? And it's just like do you know, you know,
• 1:44:41
  Speaker 1: like whoever? I don't know, so like it just became this,
• 1:44:45
  Speaker 1: you know man. Yes, So I got into just doing construction,
• 1:44:47
  Speaker 1: you know, parents kind of probably being disappointed and you
• 1:44:50
  Speaker 1: know some pit in their stomach, like a really worried
• 1:44:53
  Speaker 1: you know, like kind of just hanging out with you know,
• 1:44:56
  Speaker 1: good kids, but a lot of losers, a drug addicts
• 1:44:58
  Speaker 1: and stuff like that. And um, you know, always gardening
• 1:45:02
  Speaker 1: and always cooking on the side, and then some uh
• 1:45:08
  Speaker 1: you know, like you know, I dabbled with the best
• 1:45:09
  Speaker 1: of them, but like never always wanted to do something else,
• 1:45:12
  Speaker 1: you know, and then always gardening and cooking no matter
• 1:45:15
  Speaker 1: where I lived, you know, whether it was on some
• 1:45:16
  Speaker 1: little weird rooftop or when we had that farmhouse. I
• 1:45:19
  Speaker 1: turned this guy's old dog dog kennel into a beautiful garden,
• 1:45:23
  Speaker 1: you know, always growing the vegetables and it was exposed
• 1:45:26
  Speaker 1: to the hunting and fish. And so I always had
• 1:45:28
  Speaker 1: that like kind of in me, but then got out
• 1:45:30
  Speaker 1: of it for a while, living in this farmhouse doing construction,
• 1:45:33
  Speaker 1: and then took a loan out, uh, and just found
• 1:45:36
  Speaker 1: an apartment on Craigslist in Brooklyn, what about seven roommates
• 1:45:40
  Speaker 1: and I was I rented, I had this room. It
• 1:45:42
  Speaker 1: was seven took out rent apartment, well, and go to
• 1:45:45
  Speaker 1: culinary school. So I left that out. So there was
• 1:45:47
  Speaker 1: a little culinary school program, a little six month program
• 1:45:51
  Speaker 1: in Manhattan, and so I got an apartment and my girlfriend,
• 1:45:54
  Speaker 1: who you know, my wife now she was she was
• 1:45:56
  Speaker 1: living in the city and I had a really cool
• 1:45:58
  Speaker 1: job and had her own apartment and stuff along. You
• 1:46:00
  Speaker 1: guys been together about nine years. Life said well, yeah,
• 1:46:07
  Speaker 1: we haven't had the wedding yet. You know, we're engaged,
• 1:46:12
  Speaker 1: we've got kids. I've we've been engaged for how many
• 1:46:14
  Speaker 1: years A bunch could probably five, but that's okay, you know.
• 1:46:20
  Speaker 1: Uh yeah, So we went to culinary school, took a loan, now,
• 1:46:23
  Speaker 1: got at that apartment, and rented a room in this
• 1:46:26
  Speaker 1: house with a bunch of strangers, you know, very New York,
• 1:46:28
  Speaker 1: very whatever. And everyone end up being friends and you know,
• 1:46:31
  Speaker 1: still being friends with a bunch of the folks. But
• 1:46:33
  Speaker 1: it was like, how long was the culinary school like
• 1:46:35
  Speaker 1: seven six months, quick Turn and burn. I'm not gonna
• 1:46:38
  Speaker 1: name names, but I didn't really learn but the goals
• 1:46:40
  Speaker 1: they're gonna place you in a restaurant, you know what
• 1:46:43
  Speaker 1: it was. I mean, like it's like most culinary Like
• 1:46:45
  Speaker 1: it's just like colleges. It was like you know, TV,
• 1:46:48
  Speaker 1: Food Network and all these things, and everyone thought they
• 1:46:50
  Speaker 1: wanted to go be a chef, but like working in
• 1:46:53
  Speaker 1: a restaurant, man, is nothing like that. I mean, it's
• 1:46:55
  Speaker 1: and it's hard work. It's nights and weekends, it's low pay,
• 1:46:58
  Speaker 1: it's it's you're getting yelled at, are usually in the
• 1:47:00
  Speaker 1: weeds all night cooking, and it's just it's never really
• 1:47:03
  Speaker 1: been my way of cooking, even though I really enjoy food.
• 1:47:06
  Speaker 1: So I took I went to this culinary school to
• 1:47:08
  Speaker 1: kind of get into the food space and the food
• 1:47:11
  Speaker 1: world outside of restaurant because it is like such a
• 1:47:13
  Speaker 1: big I was kind of naive and like I was like, oh,
• 1:47:15
  Speaker 1: you know, maybe I'll just like work for some company
• 1:47:17
  Speaker 1: developing flavors. And I'm like, no, Brad, you need their
• 1:47:20
  Speaker 1: like food scientists and ship like they do, like you know,
• 1:47:22
  Speaker 1: people that are doctor like you to come up with
• 1:47:24
  Speaker 1: like cool ranch. Yeah, I know, you know, but like
• 1:47:27
  Speaker 1: it that kind of just those risk and ambition, kind
• 1:47:30
  Speaker 1: of blind ambition made me take those chances, and you
• 1:47:33
  Speaker 1: know it was it's crazy. I don't know how, and
• 1:47:35
  Speaker 1: I don't really stop to think on why. But it's
• 1:47:37
  Speaker 1: just like I did an internship. You had to and
• 1:47:41
  Speaker 1: it was at a restaurant or you know, a media
• 1:47:43
  Speaker 1: place if you could. And for so I just applied
• 1:47:46
  Speaker 1: to uh, Bone Appetite magazine and I was like, just
• 1:47:49
  Speaker 1: you know that's how you wand up there, yeah and
• 1:47:52
  Speaker 1: uh the intern well yeah and again and then over
• 1:47:56
  Speaker 1: here and then yeah. So I mean they back when
• 1:47:59
  Speaker 1: they did internship and so it was you know, they
• 1:48:02
  Speaker 1: had a bunch of people before me and I came in.
• 1:48:04
  Speaker 1: I was just like lunatic, you know, who's been roofing
• 1:48:07
  Speaker 1: houses before this, And like I was just like I
• 1:48:09
  Speaker 1: was like this is great, Like oh my god, I
• 1:48:10
  Speaker 1: want to do this. At age were the oldest intern yeah,
• 1:48:20
  Speaker 1: you know, like borderline, but I didn't care, just like
• 1:48:22
  Speaker 1: get me. And people were like nineteen you know like
• 1:48:25
  Speaker 1: intern stuff, you know, or twenty whatever people are going
• 1:48:29
  Speaker 1: to get out of college, like just the arm rassle
• 1:48:31
  Speaker 1: them all and stuff like that. I had, Like I
• 1:48:33
  Speaker 1: had a crazy hair cut, like shaved the sides and
• 1:48:35
  Speaker 1: my hair was like down in my back and ship.
• 1:48:37
  Speaker 1: I looked like a maniac. But it was a blast.
• 1:48:40
  Speaker 1: And like I liked working, I liked food, and I
• 1:48:43
  Speaker 1: was curious, you know, I like to They were like you,
• 1:48:45
  Speaker 1: I was basically a gopher, you know. I did all
• 1:48:47
  Speaker 1: the shopping and dishes. But it was New York. I
• 1:48:49
  Speaker 1: got to go around, go to a different markets meat,
• 1:48:51
  Speaker 1: I'm learning all these different cuisines and you know, and
• 1:48:54
  Speaker 1: keyword just learning. And then you know, when my my
• 1:48:57
  Speaker 1: stint as an intern was up, I never forget this.
• 1:48:59
  Speaker 1: I heard boss at the time and some other some
• 1:49:03
  Speaker 1: other Bob and they were like, we need to hire
• 1:49:05
  Speaker 1: someone for brad Spot. And I'm just like, should we
• 1:49:08
  Speaker 1: get some like young kid who's just like really fired up,
• 1:49:11
  Speaker 1: or like someone who's like a little more like seasoned
• 1:49:13
  Speaker 1: and experienced in like media that we could in writing
• 1:49:16
  Speaker 1: and stuff that we could hire. And I was like, guys,
• 1:49:18
  Speaker 1: hire me and you can pay me whatever, just get
• 1:49:20
  Speaker 1: me a foot in. And that's what happened. And then
• 1:49:23
  Speaker 1: I just, uh, you know, I just between my personality
• 1:49:25
  Speaker 1: and work ethic and you know, at that time, there
• 1:49:27
  Speaker 1: was no video. I was hired as a test kitchen assistant,
• 1:49:31
  Speaker 1: which was really just a glorified dishwasher for I think
• 1:49:34
  Speaker 1: it was like thirty five dollars is what I started
• 1:49:37
  Speaker 1: at in New York. So I was working at night
• 1:49:39
  Speaker 1: at restaurants and stuff, and eventually, like food I started
• 1:49:43
  Speaker 1: it was test kitchen assistant, and then it became test
• 1:49:45
  Speaker 1: kitchen manager kind of like running the whole uh you know,
• 1:49:48
  Speaker 1: like all the sourcing, all the budget, doing recipe development
• 1:49:52
  Speaker 1: and testing and stuff like that. And it was great,
• 1:49:53
  Speaker 1: you know, and and then you know, this is about
• 1:49:55
  Speaker 1: sixty years ago, and then uh, and then there was
• 1:49:59
  Speaker 1: no video platform like at all. Really there was a
• 1:50:02
  Speaker 1: little bit of like overhead, hands and pants twenty seconds.
• 1:50:05
  Speaker 1: No one's watching anything long, you know, and like all
• 1:50:08
  Speaker 1: right whatever, and we were always, you know, we being
• 1:50:10
  Speaker 1: bone appetite. I feel like they were always just trying
• 1:50:12
  Speaker 1: to do catch up to like what everyone else was
• 1:50:14
  Speaker 1: already doing, Like what's buzzfeeds doing this formula. It's kind
• 1:50:17
  Speaker 1: of just ride on that and sure it worked, and
• 1:50:20
  Speaker 1: eventually they started like we were all about chasing these
• 1:50:23
  Speaker 1: Facebook numbers. It was all about Facebook. They had this
• 1:50:25
  Speaker 1: new platform. I forget what it was, but they were
• 1:50:27
  Speaker 1: trying to do like this video thing and that's all
• 1:50:30
  Speaker 1: we were doing. We were getting like a hundred thousand
• 1:50:32
  Speaker 1: views on Facebook and it was like man, it was
• 1:50:34
  Speaker 1: like awesome, like they were gonna fire me and now
• 1:50:36
  Speaker 1: like we're doing this and uh and then YouTube started
• 1:50:39
  Speaker 1: to happen, and you know, and they started doing a
• 1:50:41
  Speaker 1: little bit longer format kind of stuff like they wanted
• 1:50:45
  Speaker 1: to get in the more like personality driven kind of videos.
• 1:50:49
  Speaker 1: And they sent us to a few folks that were
• 1:50:52
  Speaker 1: working in the test kitchen at the time, to this
• 1:50:54
  Speaker 1: lady on the Upper West Side who like she was
• 1:50:56
  Speaker 1: a little older, just like very like from a movie,
• 1:50:59
  Speaker 1: just like I feel like she was like, uh, she
• 1:51:01
  Speaker 1: must have been like sixty or something, and like she
• 1:51:03
  Speaker 1: was like she was like training us to be like
• 1:51:06
  Speaker 1: news anchors, you know what I mean, like this like
• 1:51:08
  Speaker 1: presence and like the way and what were you Dave. Yeah,
• 1:51:11
  Speaker 1: she was just like very like l a New York
• 1:51:13
  Speaker 1: Like she was like she was a nut, right, And
• 1:51:16
  Speaker 1: we got back to that and they did like these
• 1:51:18
  Speaker 1: mock up videos and I remember the creation. They were
• 1:51:20
  Speaker 1: training you to be a media personality. Yeah, yeah, exactly,
• 1:51:22
  Speaker 1: media training. It was just out of curiosity. What was
• 1:51:26
  Speaker 1: the biggest piece of advice they had? Oh, I don't
• 1:51:28
  Speaker 1: even remember a word, she said, Yeah, like I have
• 1:51:31
  Speaker 1: smiled with her eyes or some ship. I don't know,
• 1:51:33
  Speaker 1: you know and can tell you. I could you know
• 1:51:35
  Speaker 1: if I tell you an interesting story, please do Mine's
• 1:51:37
  Speaker 1: not I met my wife fast. I'm just trying to dovetail.
• 1:51:41
  Speaker 1: I'm trying to dovetail. I'm joking, trying to dovetail onto it.
• 1:51:45
  Speaker 1: I met my wife. You work, all right? Not wrong
• 1:51:47
  Speaker 1: with that? So no, no, But when I sold my
• 1:51:50
  Speaker 1: first book, I saw my first book to mirror Max
• 1:51:54
  Speaker 1: and she worked for UM. She used to work for
• 1:51:57
  Speaker 1: Bob and Harvey Weinstein. They made news a little bit,
• 1:52:01
  Speaker 1: Harvey has uh and they bought my first book long
• 1:52:04
  Speaker 1: before any scandals. He r UM and I went there too,
• 1:52:10
  Speaker 1: and I went to meet the team there publication Mirrormax,
• 1:52:15
  Speaker 1: where she worked, and it was the first time. That's
• 1:52:18
  Speaker 1: how we met. Okay, those are you in a business meeting?
• 1:52:21
  Speaker 1: Met a business meet and she later said, because people
• 1:52:27
  Speaker 1: were talking about pitching me for TV segments, A right.
• 1:52:32
  Speaker 1: She left the meeting and said to people way too
• 1:52:36
  Speaker 1: rough around the edge is no way Yep, that's it.
• 1:52:40
  Speaker 1: And that was kind of me, you know, just like
• 1:52:43
  Speaker 1: super you know, like raw, not like this is it.
• 1:52:45
  Speaker 1: It's got one gear and it's Brad and like I'm
• 1:52:48
  Speaker 1: gonna put it in the brand. That's amazing. That's how
• 1:52:50
  Speaker 1: you met your wife. So I had that turned into
• 1:52:53
  Speaker 1: like a date. Oh we knew each other for quite
• 1:52:56
  Speaker 1: a while. Yeah, and then I went to a different publisher.
• 1:53:00
  Speaker 1: I went to random house and I emailed her to
• 1:53:02
  Speaker 1: ask her if I could ask her out a good
• 1:53:04
  Speaker 1: move or if it would be like untoward and it
• 1:53:10
  Speaker 1: worked out happily married for more longer than most. Oh yeah,
• 1:53:14
  Speaker 1: we've been married a long time. That's amazing man. And
• 1:53:17
  Speaker 1: uh yeah, So I mean that's kind of like what
• 1:53:19
  Speaker 1: the media training that's where it was left. It was
• 1:53:21
  Speaker 1: like I remember the creative director at the time, he
• 1:53:24
  Speaker 1: was just like I don't know what that is, but
• 1:53:26
  Speaker 1: like it's not brad, just like that sucks. So they
• 1:53:28
  Speaker 1: tell you like be more. I didn't really tell me
• 1:53:30
  Speaker 1: to have any advice, so that kind of like stopped,
• 1:53:33
  Speaker 1: and then, um, that's gotta be a is that profession
• 1:53:36
  Speaker 1: still around? Media training oh god, probably, I'm sure someone's
• 1:53:40
  Speaker 1: scamming someone. But I mean that I shouldn't be little
• 1:53:42
  Speaker 1: that because that's just some goofy news show where they
• 1:53:44
  Speaker 1: send someone out to do a piece about how there's
• 1:53:46
  Speaker 1: a hurricane happening somewhere someone's teaching and they got their
• 1:53:49
  Speaker 1: hands like in that way and they do their gestures
• 1:53:51
  Speaker 1: and it's very controlled, like because because they know that
• 1:53:54
  Speaker 1: it's head and shoulder shot, so how can I hand
• 1:53:57
  Speaker 1: gesture to keep it in frame right? Right? Stuff like
• 1:54:01
  Speaker 1: like over to you Dave, like they got like someone
• 1:54:03
  Speaker 1: taught them all that, oh big time, And like, I'm
• 1:54:06
  Speaker 1: sure there is a lot of really good things like that.
• 1:54:08
  Speaker 1: And I'm just kind of a nut. But like what
• 1:54:09
  Speaker 1: we started the work for me was just like a
• 1:54:11
  Speaker 1: creative director was like Brad's always in the test kitchen
• 1:54:14
  Speaker 1: down there's always got some projects. He's for men and stuff.
• 1:54:16
  Speaker 1: And they were, you know, and they were like there
• 1:54:19
  Speaker 1: was this guy Vinnie who I said, we started the show.
• 1:54:21
  Speaker 1: It I see he's coasting man a lot of my
• 1:54:28
  Speaker 1: cousin Vinnie. Everything, dude, you sent me all right now
• 1:54:30
  Speaker 1: to go bring a Vinnie back. He'd be going two
• 1:54:32
  Speaker 1: weeks's are they still making Vinni's like, is that still
• 1:54:36
  Speaker 1: like a baby name? Yeah, still making right, Yeah, yeah,
• 1:54:40
  Speaker 1: Vincent Vincenzo. I call him all types of silly stuff.
• 1:54:44
  Speaker 1: But yeah, so they were like just go follow him
• 1:54:46
  Speaker 1: around with a camera and like that's what I loved.
• 1:54:48
  Speaker 1: It was just me no sound guy know it was
• 1:54:51
  Speaker 1: I guess you know, and like I learned about editing
• 1:54:54
  Speaker 1: and uh and they just you know, they've just filmed
• 1:54:56
  Speaker 1: it around and we put out this like twenty or
• 1:54:58
  Speaker 1: fifteen minute video about kombucha and it's at on a
• 1:55:01
  Speaker 1: hard drive for like a year. They're like this is
• 1:55:03
  Speaker 1: this is horseship. We can't put this on the internet.
• 1:55:06
  Speaker 1: You know, like this guy can't even speak English, it's
• 1:55:08
  Speaker 1: his only language and he mumbles and you know, you
• 1:55:12
  Speaker 1: dropped the kombucha on the floor and they were like, yeah,
• 1:55:15
  Speaker 1: let's give it a shot, and like thank god because
• 1:55:18
  Speaker 1: it kind of that's how it all started. And it
• 1:55:19
  Speaker 1: just became like it worked. Not only did it work,
• 1:55:22
  Speaker 1: it kind of like you know, reformatted how like they
• 1:55:25
  Speaker 1: did video. Like all of a sudden, it was just
• 1:55:27
  Speaker 1: like let people be people and then just became like
• 1:55:30
  Speaker 1: each very and like for me, I always wanted to
• 1:55:32
  Speaker 1: make it like listen, guys, I can't. I'm not an actor,
• 1:55:34
  Speaker 1: Like I can do this. I can just do me
• 1:55:37
  Speaker 1: and like it turns out that's like really valuable. Were
• 1:55:41
  Speaker 1: in Memphis to discover the great barbecue world here in Memphis. Yeah,
• 1:55:45
  Speaker 1: and then they're walking fast forward into the barbecue place.
• 1:55:48
  Speaker 1: And then I guess like, well, yeah, what becomes like
• 1:55:50
  Speaker 1: when you not to like toot my own horn? But
• 1:55:52
  Speaker 1: if you have like people and I mean all you
• 1:55:53
  Speaker 1: guys are saying like where you have some skill in
• 1:55:56
  Speaker 1: a bunch of categories, but then you can also just
• 1:55:58
  Speaker 1: be like good on camera. Like cam freaks a lot
• 1:56:00
  Speaker 1: of people out. I'm sure you've seen it. Like the
• 1:56:03
  Speaker 1: one that sticks out to me the most. We are
• 1:56:04
  Speaker 1: shooting a video in Hawaii about pok and we went
• 1:56:07
  Speaker 1: into this one supermarket that all the locals got like
• 1:56:09
  Speaker 1: that's what was the spot? You know? And the lady
• 1:56:12
  Speaker 1: she was amazing off camera. I mean she was, you know,
• 1:56:16
  Speaker 1: chat and busting jokes. I think she was punching me.
• 1:56:18
  Speaker 1: And then as soon as that red light turned on, man,
• 1:56:20
  Speaker 1: she just clammed up. I don't get someone else, Yeah,
• 1:56:24
  Speaker 1: I don't think when I when I point this out.
• 1:56:27
  Speaker 1: It's not a comment on anyone because I don't think
• 1:56:31
  Speaker 1: more of people who can be on camera. I don't
• 1:56:33
  Speaker 1: think less of people who can't be on camera. Like,
• 1:56:35
  Speaker 1: I don't view it as a I don't view it
• 1:56:38
  Speaker 1: as an admirable No, you're a psycho. If you're good
• 1:56:41
  Speaker 1: on cameras well, I don't. I don't. I don't view
• 1:56:43
  Speaker 1: it as an admirable admirable quality. And I don't view
• 1:56:47
  Speaker 1: not wanting to do it as a negat It's just
• 1:56:50
  Speaker 1: like to me, it's like it's like whether you like uh,
• 1:56:54
  Speaker 1: be the same to me, like whether you like bananas,
• 1:56:57
  Speaker 1: Like I don't give a ship like bananas or not.
• 1:56:59
  Speaker 1: I'm not gonna hang out you more or less or whatever,
• 1:57:01
  Speaker 1: depending if things. I'm banana sure. But I found that, Um,
• 1:57:06
  Speaker 1: there's people that there the other personality in normal life
• 1:57:11
  Speaker 1: and you put a camera on them, it goes away,
• 1:57:15
  Speaker 1: which is not good on camera, or another one shows up,
• 1:57:20
  Speaker 1: came so there's a different personality shows up and that's
• 1:57:24
  Speaker 1: no good. I don't think It's like it's the people
• 1:57:28
  Speaker 1: that you do it and nothing happened. They didn't A
• 1:57:33
  Speaker 1: new one didn't show up, The normal one didn't go away,
• 1:57:37
  Speaker 1: but somehow they just continue right on and like and
• 1:57:41
  Speaker 1: there I could teach people that, And like for acting,
• 1:57:44
  Speaker 1: you know, like Daniel day Lewis or whatever his name is, Like, yeah,
• 1:57:46
  Speaker 1: I'm not doing that kind of stuff, but like for
• 1:57:48
  Speaker 1: what we're doing, I feel like you really need that
• 1:57:51
  Speaker 1: like authenticity when it's more like journalism in a sense,
• 1:57:54
  Speaker 1: or like documentary style kind of storytelling. You know. One
• 1:57:57
  Speaker 1: thing I like about I mean what you were talking
• 1:57:58
  Speaker 1: about kind of set the template or what's been going
• 1:58:00
  Speaker 1: on with food shows on the internet for a while now,
• 1:58:02
  Speaker 1: which is not only to not shave off the rough edges,
• 1:58:05
  Speaker 1: but accentuate them, like what's charming about this person? What's
• 1:58:08
  Speaker 1: imperfect about them? I love how like your show or
• 1:58:10
  Speaker 1: Maddie Matheson, you call attention to the fact when you
• 1:58:13
  Speaker 1: screw up or you stutter or you pronounced something in
• 1:58:17
  Speaker 1: like an odd way, and it's it's charming and it's
• 1:58:19
  Speaker 1: fun to watch. And yeah, it's that human element, right,
• 1:58:22
  Speaker 1: And then I think that's what's missing in in or
• 1:58:24
  Speaker 1: has been missing for a long time in food, you know,
• 1:58:26
  Speaker 1: or and and even like I guess you can even
• 1:58:28
  Speaker 1: tie that into like food and hunting and fishing. You know,
• 1:58:30
  Speaker 1: it was always just like very like stereotyped image and
• 1:58:34
  Speaker 1: like to be able to just kind of you know,
• 1:58:35
  Speaker 1: everyone and all types of people are into it. You know,
• 1:58:39
  Speaker 1: I'm buying it. Yeah? All right? Good? Uh so talk
• 1:58:44
  Speaker 1: about it's alive? Like what tell people about the show. Yeah? So,
• 1:58:47
  Speaker 1: I mean it started with just in the kitchen fermentation,
• 1:58:50
  Speaker 1: you know, in the test kitchen back when we shot
• 1:58:52
  Speaker 1: video there and and you know, and it which is
• 1:58:56
  Speaker 1: you know, the things that I was into, sour kraud,
• 1:58:57
  Speaker 1: that's where. But what I mean is someone had to
• 1:59:00
  Speaker 1: one point time, at some point they said, Okay, now
• 1:59:02
  Speaker 1: you be the person. What do you mean, Like, it's
• 1:59:04
  Speaker 1: not Vinny, it's you. It was always me there was.
• 1:59:10
  Speaker 1: It was always just me talking to the camera. You
• 1:59:12
  Speaker 1: know what I'm saying. Like when you went out and
• 1:59:13
  Speaker 1: made the thing about I thought you were saying you
• 1:59:15
  Speaker 1: with a camera followed Vinny to drink kombucha. No, Vinny
• 1:59:19
  Speaker 1: followed me, Vinny was the camera? Did you understand that?
• 1:59:23
  Speaker 1: Because I'm very confused. No, I got that, but I
• 1:59:26
  Speaker 1: also read did you understand that? Yeah? Yeah, these guys,
• 1:59:29
  Speaker 1: did you really expect you wanna said that? Everyone? How
• 1:59:32
  Speaker 1: come one I said, you know how to use a camera? No,
• 1:59:36
  Speaker 1: one said, that's not what he said. I didn't hear
• 1:59:40
  Speaker 1: that because I actually I made a mental note to
• 1:59:43
  Speaker 1: take that out. Got in that fragile you can't because
• 1:59:50
  Speaker 1: I didn't need to, because it would be an easier
• 1:59:53
  Speaker 1: thing to just let like you you finished your sense
• 1:59:57
  Speaker 1: and then I'm like, I'm cutting this out and then
• 1:59:59
  Speaker 1: we're going include But were you worried about Hawr I
• 2:00:01
  Speaker 1: didn't understand the story. No, no, because it was just
• 2:00:04
  Speaker 1: like a two second mention. Then we moved on, man Chester,
• 2:00:07
  Speaker 1: how would you rate? These are the ref edges we're
• 2:00:12
  Speaker 1: going to keep in this podcast? What you want? Man?
• 2:00:15
  Speaker 1: If I've cultivated an atmosphere that that that what I
• 2:00:19
  Speaker 1: love it when people screw up, so I can point
• 2:00:21
  Speaker 1: it out. Just thrive on that. Chester does that right.
• 2:00:26
  Speaker 1: What this was is a result of people more interested
• 2:00:29
  Speaker 1: in the story. So it wasn't going to be conducive.
• 2:00:35
  Speaker 1: Why did you Yeah, you could have said, like what
• 2:00:37
  Speaker 1: you just said was really stupid because it like this
• 2:00:39
  Speaker 1: stuff will buff out. Okay, yeah, sorry man. In your defense, Steve,
• 2:00:44
  Speaker 1: I don't know how I'm a video host. I'm very
• 2:00:46
  Speaker 1: I know I'm not a very good talker. You know
• 2:00:48
  Speaker 1: that at least should be able to track story. I
• 2:00:50
  Speaker 1: struggle myself out of tend producing that. Karina. She's over
• 2:00:55
  Speaker 1: there being like, I'll take that. Also, he doesn't look stupid.
• 2:00:58
  Speaker 1: You're not going to interrupt bread and need to care
• 2:01:00
  Speaker 1: and let me tell you, Okay, I thought you were
• 2:01:02
  Speaker 1: filming Vinnie. So then I was like, well, how did
• 2:01:05
  Speaker 1: it get to be the Vinnie's film? And you okay?
• 2:01:07
  Speaker 1: I see what with the camera and that can also
• 2:01:10
  Speaker 1: be like you're good with the camera, as in your
• 2:01:12
  Speaker 1: good in front of you could have left it in
• 2:01:16
  Speaker 1: and people might have three people would have thought that
• 2:01:19
  Speaker 1: that maybe three is generous. But I'm really sorry, man, No,
• 2:01:24
  Speaker 1: I don't be at all. I have zero now that
• 2:01:26
  Speaker 1: that was the birth. Yeah, and it just kind of
• 2:01:29
  Speaker 1: became and they getting started organically. It was great, Like
• 2:01:32
  Speaker 1: on paper, I should not it shouldn't have worked, you know,
• 2:01:34
  Speaker 1: like every one of the Bob's was like, no, this
• 2:01:37
  Speaker 1: is fucking stupid part of my friend kids. I'm sorry,
• 2:01:39
  Speaker 1: what's What's I get it? What is a bob? Because
• 2:01:43
  Speaker 1: their name is not Bob. No, that's just what I
• 2:01:46
  Speaker 1: call the boss hunter. I called the boss is bobs.
• 2:01:49
  Speaker 1: I think some of my office space or something, right,
• 2:01:50
  Speaker 1: the bobs. You know, so all the all the all
• 2:01:53
  Speaker 1: the Bob's I just called the bobs. Keeps it, keeps
• 2:01:56
  Speaker 1: them impersonal. I can make fun of him without making
• 2:01:58
  Speaker 1: fun of him because you're not hurting friends feelings. Yeah,
• 2:02:01
  Speaker 1: they can't fire me quite, you know. So then all
• 2:02:03
  Speaker 1: of a sudden, like wow, this guy, this guy of
• 2:02:05
  Speaker 1: all people. Yeah, so what's great is that it's just
• 2:02:08
  Speaker 1: kind of for me anyway, and I guess for everyone
• 2:02:10
  Speaker 1: is that it was just organic and it just kind
• 2:02:12
  Speaker 1: of grew its own thing. It was never like a
• 2:02:14
  Speaker 1: it wasn't developed, you know, like like Conde like whatever
• 2:02:18
  Speaker 1: they got, like you know, a group of folks that
• 2:02:19
  Speaker 1: come up with ideas and strategies and what we name
• 2:02:22
  Speaker 1: it and what, you know, the formulas of shows, and
• 2:02:25
  Speaker 1: this one was just like all right, well it's it's
• 2:02:28
  Speaker 1: it's continuing to grow. Like let's just why try to
• 2:02:32
  Speaker 1: fix it if it's like it was just happened organic,
• 2:02:35
  Speaker 1: which was beautiful and like really unfortunate because it allowed
• 2:02:38
  Speaker 1: me to get into things very untraditional to the magazine
• 2:02:41
  Speaker 1: in brand, like I am definitely the first person to
• 2:02:43
  Speaker 1: ever shoot kill clean and cook something for kind and
• 2:02:47
  Speaker 1: asked like, because that was that was my next question,
• 2:02:49
  Speaker 1: beat you And yeah, definitely had that. I mean I
• 2:02:52
  Speaker 1: was the first video talent I think they ever hired.
• 2:02:54
  Speaker 1: You know that was awkward. Did you have to go
• 2:02:56
  Speaker 1: in one day and be like, so listen, oh yeah,
• 2:03:00
  Speaker 1: this thing well, I mean they know it was Yeah,
• 2:03:03
  Speaker 1: I mean it was. Yeah. Fishing is like the easy one.
• 2:03:05
  Speaker 1: Like we went and shot some birds, you know, and
• 2:03:07
  Speaker 1: like and did that turned into a big old conversation. No,
• 2:03:10
  Speaker 1: And I was like, listen, guys, let's just take a
• 2:03:11
  Speaker 1: risk and trust me, like outside of this Manhattan bubble.
• 2:03:14
  Speaker 1: It's a big thing and we all know someone who
• 2:03:16
  Speaker 1: does do it. And you know what, it took a
• 2:03:20
  Speaker 1: room full of lawyers and I'm sure every some of
• 2:03:23
  Speaker 1: the bobs were like this is terrible, but like, you know,
• 2:03:26
  Speaker 1: we ended up they let me do it, and it
• 2:03:28
  Speaker 1: was almost like it's all about how we package it.
• 2:03:29
  Speaker 1: And like the way I said it was like, listen,
• 2:03:32
  Speaker 1: if this bothers you and you and maybe you shouldn't
• 2:03:35
  Speaker 1: eat me, you know, but if you do eat me
• 2:03:37
  Speaker 1: and it bothers you, like that's a problem because like
• 2:03:40
  Speaker 1: this it doesn't happen any better cleaner, you know, when
• 2:03:42
  Speaker 1: you go and buy your pork chop with no face
• 2:03:45
  Speaker 1: in a plastic wrap pat you know, and like, and
• 2:03:47
  Speaker 1: that's fine. I'm okay that you do, you know, and like,
• 2:03:50
  Speaker 1: but like realize, like me doing it and cleaning it
• 2:03:52
  Speaker 1: and showing the process, if that bothers you that much,
• 2:03:55
  Speaker 1: then again you shouldn't probably eat me, you know, like
• 2:03:57
  Speaker 1: why like you gotta be okay with the dirty work,
• 2:04:01
  Speaker 1: you know. And at the end of the day, you know,
• 2:04:04
  Speaker 1: and we've got a great response from you know, the
• 2:04:06
  Speaker 1: vegan and vegetarian uh fans, And it was all about
• 2:04:10
  Speaker 1: like listen, no one wants, no one except for the
• 2:04:13
  Speaker 1: bob's making the money off. And no one wants factory farms.
• 2:04:17
  Speaker 1: No one wants you know, poorly treated and farmed animals
• 2:04:20
  Speaker 1: and slaughtered and you go dry by some of them
• 2:04:22
  Speaker 1: big feed lots. It's disgusting, Like that's not food anymore,
• 2:04:25
  Speaker 1: you know. That's just the industrialization of the food chain
• 2:04:28
  Speaker 1: is where it all kind of started, the crumble, And
• 2:04:30
  Speaker 1: that's where you know, I honestly don't recall getting any
• 2:04:33
  Speaker 1: negative Like there was a couple like stupid make people
• 2:04:36
  Speaker 1: just like trolling, But like nine percent of the stuff
• 2:04:40
  Speaker 1: that I've done, it's just been super positive. And it's
• 2:04:44
  Speaker 1: just the packaging, you know, it's just value word it.
• 2:04:47
  Speaker 1: And we could have feel I want to get a
• 2:04:48
  Speaker 1: good feed lot person on, yeah, I would interest level up. Yeah,
• 2:04:53
  Speaker 1: people like take cracks feed lots. But I mean, but
• 2:04:57
  Speaker 1: and you know, I get it, but I feel like
• 2:04:59
  Speaker 1: there's a systems come about in certain ways. Well man,
• 2:05:03
  Speaker 1: this I've only done. We don't need to start debating
• 2:05:05
  Speaker 1: feed lost. But I'd like to get a good feedbut person, yeah,
• 2:05:07
  Speaker 1: and you should because I'm not. I had to have
• 2:05:09
  Speaker 1: the reference that I gave you out of um yeah,
• 2:05:13
  Speaker 1: I got I got you covered. Just you know what
• 2:05:16
  Speaker 1: it's like. Well, I mean, I think it comes down
• 2:05:19
  Speaker 1: to us. It's just a matter of me personally. I'm
• 2:05:22
  Speaker 1: not into you know, cows just being you know they
• 2:05:25
  Speaker 1: But from what I've been taught is that they are
• 2:05:28
  Speaker 1: fed a bunch of grain and it's a super unhealthy
• 2:05:30
  Speaker 1: for him and people don't like the looks of it.
• 2:05:32
  Speaker 1: And it gets really no, I don't like the looks
• 2:05:33
  Speaker 1: of it. And then I don't know is the is
• 2:05:35
  Speaker 1: the cattle super healthy? I don't know. I would love
• 2:05:37
  Speaker 1: to learn more about that. Yeah, well yeah, I mean,
• 2:05:39
  Speaker 1: you know, if you're driving your kids down the road
• 2:05:41
  Speaker 1: and they see any um anything around, like an industrialized
• 2:05:46
  Speaker 1: meat production, they don't warm up. Hmm. They're they're assaulted
• 2:05:53
  Speaker 1: with a real serious smell, which doesn't like set set
• 2:05:58
  Speaker 1: their minds in a spot where they're I'm super interesting,
• 2:06:01
  Speaker 1: what's happening out that? And the visual you know, the
• 2:06:05
  Speaker 1: the optics of it, you know the ones that I've
• 2:06:07
  Speaker 1: gone past. I think it was in Nebraska or something
• 2:06:09
  Speaker 1: when I was little, was it was just like mountains
• 2:06:11
  Speaker 1: of cow manure, thank you, and just mountains of just
• 2:06:18
  Speaker 1: miserable looking animals on top of them, just certain waiting
• 2:06:21
  Speaker 1: in line, and I guess go get just run through
• 2:06:24
  Speaker 1: the you know the and I get it. You know, people,
• 2:06:26
  Speaker 1: that's how they feed the world. And you know my
• 2:06:28
  Speaker 1: parents growing up, were they buying Farmers Market amazing whatever meat? No, man,
• 2:06:34
  Speaker 1: my mom was buying Tyson buy one, get one free,
• 2:06:37
  Speaker 1: you know, manager special. You know that's what you're telling
• 2:06:41
  Speaker 1: if she didn't have the orange sticker and like its
• 2:06:43
  Speaker 1: gonna go bad in three days. Yeah. When I was
• 2:06:46
  Speaker 1: just I was just home visit my mom and she
• 2:06:48
  Speaker 1: wanted me to grill some chicken one night, and she
• 2:06:51
  Speaker 1: pulls out just like never ending tray. To her credit,
• 2:06:57
  Speaker 1: she's into drums. Yeah, those like thirty chickens drumsticks all
• 2:07:01
  Speaker 1: lined up, you know. But it's just yeah, they're not
• 2:07:04
  Speaker 1: coming off of you know, Uncle Bob's farm. That's why
• 2:07:07
  Speaker 1: there's a shortage right now, the wingstop has like changed
• 2:07:11
  Speaker 1: their whole marketing around. Now they're serving thighs because like
• 2:07:15
  Speaker 1: everything else during COVID, there's a shortage of wings in
• 2:07:17
  Speaker 1: the world. Oh, only two on a bird, right, you know,
• 2:07:21
  Speaker 1: it's right, it's really that is hilarious, really appreciate it.
• 2:07:25
  Speaker 1: In Wisconsin, a good example of the big feed lot
• 2:07:30
  Speaker 1: cows like kind of a negative look is when I
• 2:07:33
  Speaker 1: was growing up, there used to be a ton of small,
• 2:07:36
  Speaker 1: little dairy farms, you know, like two d three hundred
• 2:07:39
  Speaker 1: acre farms. They got forty head of cows. They got
• 2:07:43
  Speaker 1: this little dairy barn. They're actually out in the past
• 2:07:46
  Speaker 1: years that bring them in morning and night to milk.
• 2:07:48
  Speaker 1: Making your kids get up at two in the morning
• 2:07:50
  Speaker 1: to milk those cows before they go to the bus stop.
• 2:07:52
  Speaker 1: Oh yeah, you don't want to be a dairy kid.
• 2:07:54
  Speaker 1: They practice good um crop techniques like strip cropping for
• 2:07:59
  Speaker 1: rose in But now you rarely see a mom and
• 2:08:03
  Speaker 1: pop dairy farm anymore except a couple of small organic ones.
• 2:08:07
  Speaker 1: And it's all these huge, massive barns packed full of cattle.
• 2:08:12
  Speaker 1: They rarely get outside. They're not practicing good strip cropping techniques,
• 2:08:19
  Speaker 1: which in that I mean like on all the little
• 2:08:21
  Speaker 1: rolling hills in Wisconsin, it's good to mix up your
• 2:08:25
  Speaker 1: crop from like corn to l FLFA back to corn
• 2:08:28
  Speaker 1: to beans because you get a different roots system in there,
• 2:08:32
  Speaker 1: yea and soil health. You know what you're saying is
• 2:08:35
  Speaker 1: is I'm glad you brought that up, man, because it's
• 2:08:37
  Speaker 1: a major problem you know, the country. Yeah, And it's
• 2:08:41
  Speaker 1: it's it's just a little sad to see in that
• 2:08:43
  Speaker 1: area because it was it's nice to see the mom
• 2:08:46
  Speaker 1: and pop farms making it. And now you go and
• 2:08:49
  Speaker 1: you see a two thousand, three thousand, four thousand head
• 2:08:53
  Speaker 1: of cattle farm and all these old little red white
• 2:08:58
  Speaker 1: barns are just you know, rotting away. I was at
• 2:09:03
  Speaker 1: a livestock auction with some cattle ranchers one time, like
• 2:09:07
  Speaker 1: Kyle Calf Operation guys, and I remember where they were selling.
• 2:09:12
  Speaker 1: They were selling animals at the auction. I remember someone
• 2:09:17
  Speaker 1: was unloading uh load of cows and they expressed like
• 2:09:23
  Speaker 1: disgust about the cows that were getting offloaded. And these
• 2:09:29
  Speaker 1: are not like soft men, but they kind of had
• 2:09:32
  Speaker 1: like the how could you do that? And you know,
• 2:09:36
  Speaker 1: I when I'm not trained to look at that kind
• 2:09:38
  Speaker 1: of stuff that well, like what what? And they're like
• 2:09:42
  Speaker 1: milked out dairy cows and they were kind of like
• 2:09:47
  Speaker 1: offended by the condition of these animals coming off and
• 2:09:53
  Speaker 1: these are these are people who are in animal husbandry,
• 2:09:56
  Speaker 1: So there's more to it. I think it's easy for
• 2:09:57
  Speaker 1: people not an animal husbandry, not in farm and ranch
• 2:10:01
  Speaker 1: to come in and you know, like coming like a
• 2:10:04
  Speaker 1: dilettante and condemn this and condemned that. But I mean
• 2:10:10
  Speaker 1: I was in there with people who have been in
• 2:10:13
  Speaker 1: production their whole lives, who had a very strong condemnation
• 2:10:16
  Speaker 1: about animal hustldry practices of people. It's interesting subject. Were
• 2:10:23
  Speaker 1: these beat up cows coming from a small farmer, big farm, No,
• 2:10:26
  Speaker 1: they were coming from a big we were close to
• 2:10:29
  Speaker 1: it was where a lot of milked out dairy cows
• 2:10:31
  Speaker 1: go from big production places and they go into fast
• 2:10:35
  Speaker 1: food burger. That's what they're saying, that that's where all
• 2:10:37
  Speaker 1: those animals are death. But they were commenting on just
• 2:10:40
  Speaker 1: how like the broken down this quality of the animals,
• 2:10:46
  Speaker 1: which to them was indicative of um, indicative of like
• 2:10:50
  Speaker 1: kind of like the cycling practice, and and it just
• 2:10:54
  Speaker 1: became you know, and it's like do you need tomatoes
• 2:10:56
  Speaker 1: every day of the year? Do you need Do I
• 2:10:59
  Speaker 1: need this nothing special anymore? Like you asked my six
• 2:11:02
  Speaker 1: year old, he would say, no, well, fine, strawberries, you know,
• 2:11:05
  Speaker 1: like whatever you know, of course, you know, but like
• 2:11:08
  Speaker 1: there's something to be said about like waiting for things
• 2:11:11
  Speaker 1: to be like happened naturally right right again season, you know,
• 2:11:14
  Speaker 1: and I think that can that that applies to that
• 2:11:16
  Speaker 1: too as well, you know, like do you need and
• 2:11:18
  Speaker 1: like sure, listen to me, I guess right, but like
• 2:11:20
  Speaker 1: do you need to have beef? I don't need to
• 2:11:23
  Speaker 1: have a I don't eat it every day, but like
• 2:11:25
  Speaker 1: there's something nice to be able, like all right, yeah,
• 2:11:27
  Speaker 1: it's this is the time of the month when like
• 2:11:29
  Speaker 1: beefs around here, and like it's or something like that,
• 2:11:32
  Speaker 1: you know what I mean, Like just that recipe I
• 2:11:34
  Speaker 1: made last night for the Agua Chile like cucumbers, right,
• 2:11:39
  Speaker 1: and there's like no good cucumbers around here. Like I
• 2:11:43
  Speaker 1: don't care where you buy them. I'm not against technic.
• 2:11:45
  Speaker 1: I'm not against technology and those things. Those cucumbers were
• 2:11:47
  Speaker 1: probably grown in a greenhouse in Mexico, and I like,
• 2:11:50
  Speaker 1: I wanted to make that recipe, so I bought those cucumbers,
• 2:11:53
  Speaker 1: and all I could think is, like, you know, all
• 2:11:54
  Speaker 1: this is good. I can't wait to try this again.
• 2:11:57
  Speaker 1: If the practice makes sense, I can get behind, you
• 2:12:00
  Speaker 1: know what I mean. Like I saw a tomato farm
• 2:12:02
  Speaker 1: outside of Detroit one time. We did a video and
• 2:12:05
  Speaker 1: it was I'm talking square acreage of indoor tomatoes and
• 2:12:08
  Speaker 1: they was just all, you know, it's organic and just
• 2:12:11
  Speaker 1: dialed in and as far as like you know, it's
• 2:12:13
  Speaker 1: all solar panels, and like sure, I mean, if you're
• 2:12:16
  Speaker 1: making a good product, and I'm not against technology, it's
• 2:12:18
  Speaker 1: the only chance we have, you know, But like localizing
• 2:12:21
  Speaker 1: a little bit and just that whole massive just like
• 2:12:24
  Speaker 1: the Big Bob's running the you know, big food game,
• 2:12:27
  Speaker 1: and just kind of that industrial treating it like it
• 2:12:29
  Speaker 1: was cars, Like we did everything else in this country,
• 2:12:32
  Speaker 1: you know, faster, more cheaper, and we just stripped that down,
• 2:12:36
  Speaker 1: you know, and not everyone's hunting, and you know, isn't
• 2:12:38
  Speaker 1: gonna isn't gonna solve world hunger, you know, But like
• 2:12:41
  Speaker 1: I think, just localizing, not like the point if every
• 2:12:44
  Speaker 1: American killed a deer next year, we'd be two hundred
• 2:12:47
  Speaker 1: million deer in the whole. Yeah, that's insane. How many
• 2:12:52
  Speaker 1: What is the deer pie? Of course, but what is
• 2:12:54
  Speaker 1: the deer population? It was like a million of them
• 2:12:56
  Speaker 1: or something, isn't there right, I was saying sixty, But
• 2:13:01
  Speaker 1: I don't know. He'd be a beggar hole. You never
• 2:13:04
  Speaker 1: climb out of it. Oh, you know. I was recently
• 2:13:06
  Speaker 1: doing an interview for a documentary about um. I was
• 2:13:10
  Speaker 1: doing an interview for a documentary about Buffalo, not the town,
• 2:13:14
  Speaker 1: but bison, the animal, And I was kind of like
• 2:13:18
  Speaker 1: thinking about the extermination, near near annihilation of the herds,
• 2:13:24
  Speaker 1: and the fashionable number nowadays is there was maybe about
• 2:13:28
  Speaker 1: thirty two million bison at the time of European contact.
• 2:13:33
  Speaker 1: And I kind of got to try to find a
• 2:13:35
  Speaker 1: way to find to uh, to put that in perspective.
• 2:13:40
  Speaker 1: This country, we slaughter more cattle every year. Then there
• 2:13:45
  Speaker 1: were buffalo on the landscape at the time of European
• 2:13:47
  Speaker 1: contact killed about I think they're killing about thirty nine
• 2:13:51
  Speaker 1: million a year in this country. Then puts in perspective
• 2:13:55
  Speaker 1: like people like how could they have you know the US? Uh,
• 2:13:59
  Speaker 1: the U s population's three million. The US deer population
• 2:14:03
  Speaker 1: is thirty eight million. Would be three million shorts. Since
• 2:14:07
  Speaker 1: we're pulling up a little fun facts, look up how
• 2:14:09
  Speaker 1: many pigs are slaughtered? Not as many as cows or oh,
• 2:14:13
  Speaker 1: it's like in the world, it's like a billion in
• 2:14:16
  Speaker 1: the world, or even in the US. I bet you
• 2:14:18
  Speaker 1: it is more than than cow hundred thirty million, hogs
• 2:14:23
  Speaker 1: cheese and uh it looks like gold. Don't give me
• 2:14:28
  Speaker 1: no global numbers that's in the United States. How many
• 2:14:34
  Speaker 1: hundred thirty million? Yeah, global will make you throw up.
• 2:14:37
  Speaker 1: It doesn't maybe throw up, no, but I mean it's
• 2:14:39
  Speaker 1: it's a lot of animals, like like you get China
• 2:14:45
  Speaker 1: in the game and other you know, big big countries
• 2:14:46
  Speaker 1: that are just cranking them out. I mean, sure, I'm
• 2:14:49
  Speaker 1: not against people eating it, right, who are we to
• 2:14:51
  Speaker 1: just eat them like you know everywhere across the world.
• 2:14:54
  Speaker 1: You know, we're not the worst, you know what I mean? Like, no,
• 2:14:57
  Speaker 1: we're not the worst. But we're the among the richest,
• 2:14:59
  Speaker 1: so I think like to come in and be like
• 2:15:00
  Speaker 1: I you know, I don't like your people's numbers. I'm
• 2:15:05
  Speaker 1: talking about practice. I'm sure you know. I think bad
• 2:15:08
  Speaker 1: practice happens everywhere as sure as hell happens here. But
• 2:15:11
  Speaker 1: you know that must it happens globally, and we can
• 2:15:13
  Speaker 1: afford and it's not a bad thing. We can afford
• 2:15:16
  Speaker 1: to be very finicky about what we eat. And I
• 2:15:21
  Speaker 1: think it's important to keep in mind a lot of
• 2:15:22
  Speaker 1: people do not have that luxury. But it doesn't have
• 2:15:25
  Speaker 1: to be that way. A lot of people don't have
• 2:15:26
  Speaker 1: the good. Food is too expensive, and that's our that's
• 2:15:30
  Speaker 1: our government's fault. I think, you know, the way it's
• 2:15:33
  Speaker 1: all been systematized. You know, it doesn't I don't think
• 2:15:35
  Speaker 1: it needs food. Food is expensive and it's only getting
• 2:15:38
  Speaker 1: more expensive. But like like my mom and like most
• 2:15:41
  Speaker 1: people's growing up, they could only afford what the big
• 2:15:46
  Speaker 1: system made available because the bobs are making money, Steve,
• 2:15:50
  Speaker 1: you know, and like, I think that's the big change.
• 2:15:52
  Speaker 1: That Not to get all crazy and you guys, but
• 2:15:54
  Speaker 1: I think that's how that that's something you're getting crazy.
• 2:15:56
  Speaker 1: I mean, I think I think it's it's a it's
• 2:15:57
  Speaker 1: a rich field of inquiry. Yeah, I don't. I don't
• 2:16:00
  Speaker 1: think we need to um, I don't think we need
• 2:16:02
  Speaker 1: to sit here and exactly have the same time. No,
• 2:16:05
  Speaker 1: of course I'm not that committed to my vision. Well
• 2:16:07
  Speaker 1: that's that's beauty because I don't understand it as thoroughly
• 2:16:09
  Speaker 1: as i'd like to listen. And as long as we're
• 2:16:11
  Speaker 1: all have an open mind, right because as soon as
• 2:16:13
  Speaker 1: some person this is it, and that's then, you know,
• 2:16:15
  Speaker 1: that's when we have problems. And that's why I go like,
• 2:16:18
  Speaker 1: I don't really care what this gusses well our next guest,
• 2:16:22
  Speaker 1: you know, but have an open conversation. You know, that's
• 2:16:25
  Speaker 1: what this country, you know, that's what this moment, that's
• 2:16:28
  Speaker 1: what this country. What makes it great is that we
• 2:16:29
  Speaker 1: should be able to have conversations that we don't necessarily
• 2:16:32
  Speaker 1: agree on. Right, That's how we get That's how we
• 2:16:34
  Speaker 1: get somewhere. And I could be hypocritical real fast, because
• 2:16:37
  Speaker 1: I like, I sure like hunting turkeys around feed lots,
• 2:16:40
  Speaker 1: and like hunting deer and farmers cattle pastures. So yeah,
• 2:16:49
  Speaker 1: it's like you can get you can get, um so
• 2:16:54
  Speaker 1: afraid of hypocrisy that to shut you down. But I
• 2:16:57
  Speaker 1: don't know. I mean, it's you hunting by your feed lot.
• 2:17:00
  Speaker 1: That's great, man, you get to shoot your turkey, and
• 2:17:02
  Speaker 1: there's a lot of them. But what am I the
• 2:17:04
  Speaker 1: bigger picture, like all the runoff from about the water
• 2:17:06
  Speaker 1: waste that's coming off of those things. Like at that point,
• 2:17:09
  Speaker 1: I'm like, fuck your turkey? What do you think of that? Yeah,
• 2:17:13
  Speaker 1: that's all right, I'm listen. I'm I'm gonna change the
• 2:17:18
  Speaker 1: subject right now. But not because I'm not because I'm uncomfortable.
• 2:17:21
  Speaker 1: Good me neither. When someone when you think of an idea,
• 2:17:26
  Speaker 1: how do you know what fits into your Like? What
• 2:17:29
  Speaker 1: is how do you know when something's right for you?
• 2:17:33
  Speaker 1: Because you're talking about going to a tomato place? What
• 2:17:36
  Speaker 1: do you mean is something is right? Okay? Like like
• 2:17:38
  Speaker 1: visiting a tomato place that's interesting to me? No, like
• 2:17:41
  Speaker 1: catching mountain whitefish that's interesting me? What's not interesting to you?
• 2:17:45
  Speaker 1: A hatred and negativity? I mean, like as far as
• 2:17:50
  Speaker 1: food ideas, nothing, man, I don't mean like I'm not
• 2:17:53
  Speaker 1: I'm not necessarily traveling to come you know, eat you know,
• 2:17:56
  Speaker 1: the biggest bug, but like just like normal and I
• 2:17:59
  Speaker 1: shouldn't normal, but like that's you know, adventures and food
• 2:18:03
  Speaker 1: and like what you know the people behind food. That's
• 2:18:05
  Speaker 1: kind of like what really gets me going. Could you
• 2:18:07
  Speaker 1: see a path sort of doing a thing. I'm not
• 2:18:09
  Speaker 1: trying to plug his place. Would you be like, oh,
• 2:18:11
  Speaker 1: they grow mushrooms and make pickled mushrooms. I gotta do
• 2:18:13
  Speaker 1: an episode about that. Oh one, I'm not pitching Chester.
• 2:18:18
  Speaker 1: I would love to go Chester testers coming with me.
• 2:18:23
  Speaker 1: I just got to get the bobs to sign off
• 2:18:24
  Speaker 1: and you got to recreate that Chester the tester scene
• 2:18:28
  Speaker 1: like a flashback. There'll be a black and white flashback
• 2:18:30
  Speaker 1: of a little kid. Could you play himself? He got
• 2:18:33
  Speaker 1: a sippy cup in one hand and a mushroom in
• 2:18:35
  Speaker 1: the other, making a little like so he's got like
• 2:18:38
  Speaker 1: Bobby socks on him. It's time. They won't produce it
• 2:18:40
  Speaker 1: for it's alive. We need to do it for for
• 2:18:43
  Speaker 1: a meat eater thing, because I would Yeah, that's amazing.
• 2:18:46
  Speaker 1: I have a question for you about kind of like
• 2:18:48
  Speaker 1: your own or maybe more like the mainstream industries red
• 2:18:53
  Speaker 1: lines around preparation of of food that's not you know,
• 2:18:58
  Speaker 1: it's like pig pig cow aside and kind of our
• 2:19:02
  Speaker 1: idea about like what is okay to eat and what's
• 2:19:05
  Speaker 1: weird and what's gross to eat? You cooked Spencer, you
• 2:19:08
  Speaker 1: cooked up crow last year and badger as well as that.
• 2:19:12
  Speaker 1: I unfortunately miss those those days. All about it? Yeah,
• 2:19:16
  Speaker 1: do you have thoughts about that? And what where do
• 2:19:19
  Speaker 1: you think we may push the biodiversity. I'm all about
• 2:19:23
  Speaker 1: it because it's it's funny, you know, it's what we
• 2:19:25
  Speaker 1: we We like, you know, pigs, you know we can
• 2:19:28
  Speaker 1: kill two million of them. No, no, no problem, keep
• 2:19:31
  Speaker 1: it going right. But like you talk about like cooking
• 2:19:33
  Speaker 1: a dog or something, and it's just like, cancel that guy,
• 2:19:36
  Speaker 1: you know, like no one wants nobody wants you eating
• 2:19:40
  Speaker 1: dogs or house cats, Robbin's Like I kind of want
• 2:19:44
  Speaker 1: to eat a robin, you know, and like I heard
• 2:19:46
  Speaker 1: I would. I would try dog too, I guess. And
• 2:19:49
  Speaker 1: I love dogs, you know, like it's one of my
• 2:19:51
  Speaker 1: spirit animals. But like it is, it's funny the things
• 2:19:54
  Speaker 1: we like. This is food and that's not big. No, no, here,
• 2:19:58
  Speaker 1: Let's say you went let's say you thought that. Uh,
• 2:20:00
  Speaker 1: let's say you thought, man, I want to go to
• 2:20:04
  Speaker 1: I want to do an episode of It's Alive and
• 2:20:08
  Speaker 1: go hear them out. I'm gonna talk to you a veterinarian.
• 2:20:12
  Speaker 1: I'm gonna go to a industrial feed lot. Yeah, what
• 2:20:17
  Speaker 1: would someone tell you not to? I'm sure someone from
• 2:20:22
  Speaker 1: like the Bobs, I mean maybe. I mean the problem
• 2:20:27
  Speaker 1: with me is like I could find that. To me,
• 2:20:29
  Speaker 1: that's an amazing topic. I there isn't many things I
• 2:20:32
  Speaker 1: can't get into, whether or not I fundamentally think it's like,
• 2:20:35
  Speaker 1: let's expose it and kind of like see you know,
• 2:20:37
  Speaker 1: more of like a journalistic aspect or something I'm obviously into,
• 2:20:40
  Speaker 1: like going to an efficient right, But within that the
• 2:20:42
  Speaker 1: fund is also like the education, you know. And sorry,
• 2:20:46
  Speaker 1: what was a question? Well, I was just trying to
• 2:20:48
  Speaker 1: figure out, like how all the things in the world,
• 2:20:50
  Speaker 1: how do you decide what fits you? Like, what's interesting
• 2:20:53
  Speaker 1: to you? What you what do you want to make
• 2:20:55
  Speaker 1: content about? What do you want to shine a light on?
• 2:20:58
  Speaker 1: The people behind food? For the longest time, it was
• 2:21:00
  Speaker 1: always just you know, I feel like for the past
• 2:21:02
  Speaker 1: decade probably even more right, it was always just been
• 2:21:05
  Speaker 1: the chef. You know, you think about the people, the folks,
• 2:21:07
  Speaker 1: that's what it's all about. I mean, for me, it's
• 2:21:09
  Speaker 1: a it's just a universal language like music. You know, food,
• 2:21:11
  Speaker 1: it's if the food's greatest delicious. I freaking love eating.
• 2:21:15
  Speaker 1: But it's just as much as you know, going and
• 2:21:17
  Speaker 1: catching the fish with you and smoking them at your
• 2:21:19
  Speaker 1: house and stuff like that, you know what I mean,
• 2:21:20
  Speaker 1: as it is to just just eat them. It's it's
• 2:21:23
  Speaker 1: it's gotta be. It's gotta have that human element. And
• 2:21:25
  Speaker 1: like I can find the creative. The ideas are never
• 2:21:30
  Speaker 1: the problem. I think there's it's kind of endless. We
• 2:21:32
  Speaker 1: could probably I could probably come up with ten thousand,
• 2:21:35
  Speaker 1: you know, if we're going global, it's kind of endless.
• 2:21:37
  Speaker 1: It's more just like who's gonna pay for it? What's
• 2:21:40
  Speaker 1: your favorite episode of It's Live? You know, I hate favorites,
• 2:21:44
  Speaker 1: you know when in every in every category, you know,
• 2:21:47
  Speaker 1: like it's like my least favorite's like your ten out
• 2:21:49
  Speaker 1: of ten. No, but I can answer the question for sure.
• 2:21:52
  Speaker 1: I mean the one to Alaska was absolutely amazing. Where
• 2:21:55
  Speaker 1: we went up and I mean he was my first time,
• 2:21:57
  Speaker 1: you know, it's my second time up there. But we
• 2:21:59
  Speaker 1: went we went Rabin and we took a little seaplane
• 2:22:01
  Speaker 1: and it was just you know, it's Alaska, it's huge,
• 2:22:03
  Speaker 1: it beautiful, met some you know, just amazing people ate
• 2:22:06
  Speaker 1: some great food. Um the trip down to when we
• 2:22:10
  Speaker 1: I went with Guitar Chocolate out of San Francisco. We
• 2:22:12
  Speaker 1: did a really cool three part video where we went
• 2:22:15
  Speaker 1: to South America and we just did the whole chocolate production,
• 2:22:19
  Speaker 1: which is a fermented product ocolate chocolate production. So we
• 2:22:22
  Speaker 1: went down with these farmers. So we're the nicest people
• 2:22:25
  Speaker 1: in the world, just like you know, living in and
• 2:22:27
  Speaker 1: you know, in the middle of the jungle with you know,
• 2:22:29
  Speaker 1: in just a very very simple home. Uh, you know,
• 2:22:32
  Speaker 1: no windows and stuff. You know, just like and just
• 2:22:35
  Speaker 1: then I mean would give you the shirt off their
• 2:22:36
  Speaker 1: back and they're they're farming. I've never heard anything like it.
• 2:22:39
  Speaker 1: We were down in the jungle like collecting these cacao
• 2:22:42
  Speaker 1: pods and it got quiet. We were like getting like
• 2:22:45
  Speaker 1: the MIC's writing and stuff, and all you heard was
• 2:22:46
  Speaker 1: just like this in like just surrounding the world was
• 2:22:49
  Speaker 1: just like this, and it was just like billions of
• 2:22:53
  Speaker 1: mosquitoes everywhere. You know, we had to take malaria pills
• 2:22:56
  Speaker 1: and stuff. But it was just seeing the whole process
• 2:22:58
  Speaker 1: where it was just insane. Pod I don't know if
• 2:23:00
  Speaker 1: you know what it looks like, but it's just like
• 2:23:02
  Speaker 1: this cocao fruit pod and it's got these like alien
• 2:23:05
  Speaker 1: egg seeds inside with this like white mucus that surrounds them,
• 2:23:09
  Speaker 1: and inside it's just that raw that cocow nib or
• 2:23:12
  Speaker 1: that you know, the seed, and then they ferment him
• 2:23:15
  Speaker 1: in these these big bins. Uh. It's just out in
• 2:23:17
  Speaker 1: the temperature, covered in banana leaves and it gets so
• 2:23:20
  Speaker 1: hot you have to go and turn them and like
• 2:23:22
  Speaker 1: you have to put gloves on because it was burning
• 2:23:24
  Speaker 1: your hands. Cockroaches coming out of it and stuff, you know,
• 2:23:27
  Speaker 1: bugs like this. And I'm I'm not a big bug guy,
• 2:23:29
  Speaker 1: you know, I'm just and I'm stirring this stuff up
• 2:23:32
  Speaker 1: with my hands, and you know, they didn't give me gloves.
• 2:23:33
  Speaker 1: They should have, but like there was like an acid reaction.
• 2:23:36
  Speaker 1: My hands were like a little pale for the next
• 2:23:39
  Speaker 1: few days. And it's like it was like a burn
• 2:23:41
  Speaker 1: from in that like heavy heavy fermentation. And then after
• 2:23:44
  Speaker 1: they ferment that like sweet goop off it, then we
• 2:23:47
  Speaker 1: laid them out and sundry they like sun dry them,
• 2:23:49
  Speaker 1: and that's when you get this like what becomes like
• 2:23:52
  Speaker 1: when you crack that it's that coco nib and people
• 2:23:55
  Speaker 1: put in there, you know whatever, and uh and then
• 2:23:57
  Speaker 1: from there, you know, we followed the bean back into
• 2:24:00
  Speaker 1: the co op the moment that's like the tradeable commodity. Yeah,
• 2:24:02
  Speaker 1: oh yeah, that's where it's all happening down there. And
• 2:24:04
  Speaker 1: all these farmers bring them to the co op, their
• 2:24:06
  Speaker 1: bags that dried the cattle beans right where so you know,
• 2:24:09
  Speaker 1: there's the nice sun dried ones and then uh, and
• 2:24:12
  Speaker 1: then there's the ones that like they dry in these
• 2:24:14
  Speaker 1: like big diesel things and they're like not his quality. Right,
• 2:24:17
  Speaker 1: So we went with the with the guy who I
• 2:24:19
  Speaker 1: was doing the good the good work, and we followed
• 2:24:21
  Speaker 1: them to the co op and it was like all
• 2:24:22
  Speaker 1: these crazy colorful bags. And then from there they go
• 2:24:25
  Speaker 1: to we went to the San Francisco factory where they
• 2:24:28
  Speaker 1: toast them, they grind them up, turn it into you know,
• 2:24:30
  Speaker 1: and then it becomes started becoming familiar. See cocoa powder,
• 2:24:33
  Speaker 1: cocoa butter, and then like little chips and big box
• 2:24:36
  Speaker 1: start coming out and stuff, and it's just amazing, amazing
• 2:24:38
  Speaker 1: process and you know, seeing the whole thing and just
• 2:24:41
  Speaker 1: something that like to come back and kind of answer
• 2:24:43
  Speaker 1: your question. And just like I loved making videos that
• 2:24:46
  Speaker 1: like demystifies or like shows like like something like like
• 2:24:50
  Speaker 1: this soy Sauce or the pickled Ginger, like so many
• 2:24:53
  Speaker 1: people go in and even Seltzer, you know, you go
• 2:24:55
  Speaker 1: into the supermarket get it. But man, there's like usually
• 2:24:58
  Speaker 1: generations of information sian and hard work and all types
• 2:25:01
  Speaker 1: of stories just for this. You know, I can be
• 2:25:05
  Speaker 1: applied to anything. So as long as someone still wants
• 2:25:08
  Speaker 1: to make videos, and I'm gonna have to make one
• 2:25:10
  Speaker 1: day start making them on my own or something, but
• 2:25:12
  Speaker 1: like I'll start, I'll do this for as long as
• 2:25:14
  Speaker 1: I can. I was in in a remote area the
• 2:25:17
  Speaker 1: Philippines one time and there's people drying rice. But the
• 2:25:22
  Speaker 1: only place to put it out the dry it was
• 2:25:23
  Speaker 1: on the road. But there's so little traffic they come blankets. Yeah,
• 2:25:27
  Speaker 1: we'd come come around the corner now and then and
• 2:25:30
  Speaker 1: they'd be like damn it, yeah, and you have to
• 2:25:33
  Speaker 1: stop and they'd like very begrudgingly break it all off
• 2:25:38
  Speaker 1: the road and then you drive through that they'd pissing
• 2:25:42
  Speaker 1: them off and spread it back out. Man. But yeah,
• 2:25:44
  Speaker 1: there's like parts of food production this in other places
• 2:25:48
  Speaker 1: we just take for granted, right, and like the perfect
• 2:25:50
  Speaker 1: example rice man, I would love to go do that,
• 2:25:52
  Speaker 1: and like, you can make fifteen different Rice episodes. It's
• 2:25:55
  Speaker 1: probably one of the most consumed things in the world.
• 2:25:57
  Speaker 1: You know. We can go to Asia, we can go
• 2:25:58
  Speaker 1: to Minnesota and collect the wild rice. Like there's so
• 2:26:01
  Speaker 1: many Everyone eats rice. Make a show about rice. Uh.
• 2:26:04
  Speaker 1: A friend of mine that I grew up with, we
• 2:26:07
  Speaker 1: used to hang out in Mexico a bit together, and
• 2:26:10
  Speaker 1: there's this town that had this grilled chicken. We really like,
• 2:26:12
  Speaker 1: you know, it was already just seemed like very unsanitary
• 2:26:15
  Speaker 1: because they would use stumps in a machete, cut the
• 2:26:19
  Speaker 1: chicken up, you know, like no one's washing that stumping.
• 2:26:21
  Speaker 1: And then they cooked and he goes and we're like, man,
• 2:26:25
  Speaker 1: that chicken is good, and we've been down there a
• 2:26:27
  Speaker 1: couple of times. Eventually wants to find out how they
• 2:26:29
  Speaker 1: make the chicken and knee goes in the back and
• 2:26:31
  Speaker 1: this guy's got a garbage can full of the like
• 2:26:34
  Speaker 1: a marinade and he drinks out of it the marinade. Yeah. Well,
• 2:26:40
  Speaker 1: so my body thought was just like where he's making
• 2:26:41
  Speaker 1: the marinade. So he takes a big spoon and has
• 2:26:44
  Speaker 1: the guys like urging him taste the marinade and oh yeah,
• 2:26:49
  Speaker 1: well he's drinking the marinade, thinking that's just he's making
• 2:26:51
  Speaker 1: the marinade, and he says the guy reaches in with
• 2:26:54
  Speaker 1: a bare arm starts hauling raw chickens out of the
• 2:26:57
  Speaker 1: bottom of that garbage marinated marinade. Man, Oh yeah, that
• 2:27:02
  Speaker 1: was like what was funny is like to see it,
• 2:27:05
  Speaker 1: you know you're talking about like the cockroach is kind
• 2:27:07
  Speaker 1: of out of stuff to see it. He was a
• 2:27:10
  Speaker 1: huge he liked the chicken more than anybody. Yeah, it's
• 2:27:13
  Speaker 1: like this Upton sinclair, like the jungle stuff. You know,
• 2:27:16
  Speaker 1: like people to this expression like let's not see all
• 2:27:18
  Speaker 1: the sausage you just made sure burned him on the chicken.
• 2:27:21
  Speaker 1: Well that it's better. Sometimes people don't want to know,
• 2:27:24
  Speaker 1: well that cook. You know, he probably had an he
• 2:27:26
  Speaker 1: had a gut like a snapping turtle, you know, like
• 2:27:28
  Speaker 1: that guy know, he's been doing that his whole life. Yeah,
• 2:27:31
  Speaker 1: when you think of chocolate, you know, it's like kind
• 2:27:34
  Speaker 1: of like elegant, you know, people get sophisticated about No
• 2:27:37
  Speaker 1: you go down like you said, like there's cockroaches and
• 2:27:39
  Speaker 1: banano lee. Yeah, and guys probably getting paid a hundred
• 2:27:42
  Speaker 1: dollars a week. You know. Yeah, no, it's interesting to
• 2:27:44
  Speaker 1: see all that. Man. It's wild, man, the world's wild.
• 2:27:47
  Speaker 1: If you want to think, it's like a bunch of
• 2:27:48
  Speaker 1: French guys in a laboratory. Oh sure, everything said, everything
• 2:27:52
  Speaker 1: is very romanticized, right, Marketing did hell of a job
• 2:27:55
  Speaker 1: and and it's true. So like being able to kind
• 2:27:57
  Speaker 1: of just shine a little light, you know, off of
• 2:27:59
  Speaker 1: you know, five star chef guy. But then also just
• 2:28:02
  Speaker 1: let's let's go all the way why not? And like
• 2:28:04
  Speaker 1: the world needs it, man, because the systems in place
• 2:28:06
  Speaker 1: ain't ain't really cutting it. How many of its lives
• 2:28:09
  Speaker 1: have you made? Oh man, you call him it's lives.
• 2:28:12
  Speaker 1: I don't really call him anything the truth episodes, but yeah,
• 2:28:16
  Speaker 1: but it's gotta be like eighty or ninety hundred of
• 2:28:19
  Speaker 1: them or something, I think. And then we have another
• 2:28:21
  Speaker 1: show we did I do with with Bone Appetite called
• 2:28:23
  Speaker 1: Taste Buds, which is a lot of fun. It's just
• 2:28:25
  Speaker 1: more it's more of just like a kind of an
• 2:28:27
  Speaker 1: internet show where it's like a me uh, we have
• 2:28:30
  Speaker 1: celebrities come on and we like try different types of
• 2:28:33
  Speaker 1: like a type of food. Right. One we did with
• 2:28:36
  Speaker 1: uh with just a bunch of different types of smoke
• 2:28:38
  Speaker 1: fish or like stupid stuff, like different types of potato chips,
• 2:28:41
  Speaker 1: like high test celebrities, mid level. Now we got we got,
• 2:28:44
  Speaker 1: we got some big players. Man. We had kimmel on
• 2:28:46
  Speaker 1: and uh, Elizabeth Olsen and Kicky Palmer. Was a lot
• 2:28:49
  Speaker 1: of fun. And Elizabeth Olson like the girl with the
• 2:28:51
  Speaker 1: twin uh so, I think there's there's three of them,
• 2:28:57
  Speaker 1: a younger sister, the twins. You're not even wrapped up
• 2:28:59
  Speaker 1: in the twins. But she's she's like a huge start.
• 2:29:01
  Speaker 1: Now she's in a ton of movies. He's yeah, Steve, Yeah,
• 2:29:03
  Speaker 1: she's got And what was that other one mrs uh
• 2:29:07
  Speaker 1: mrs um the one show she just had that was
• 2:29:10
  Speaker 1: like a big hit Mrs Marvels. Well she she wasn't Missmasal,
• 2:29:14
  Speaker 1: but she wasn't in one of vision and she's all
• 2:29:15
  Speaker 1: the movies now to everything. Yeah, yeah, definitely more famous
• 2:29:20
  Speaker 1: than me. Part of the m c U. Yes, actually,
• 2:29:22
  Speaker 1: all right, good job. And then we just did Wolfgang Puck.
• 2:29:25
  Speaker 1: He was he was amazing. He had no filter. It
• 2:29:28
  Speaker 1: was like he just said, I was just like, yep,
• 2:29:31
  Speaker 1: this is great. Have you had Jack Pepperine? Who ja Popine? No,
• 2:29:34
  Speaker 1: but I love him, man, you know, makes it more approach.
• 2:29:38
  Speaker 1: He lives up by me and he's good friends with
• 2:29:41
  Speaker 1: a buddy of mine who owns a farm stone acres
• 2:29:43
  Speaker 1: over in Connecticut. Is good man. Yeah, he's a legend. Man,
• 2:29:47
  Speaker 1: such a sweetheart. We sat next I sat next to
• 2:29:49
  Speaker 1: him next with dinner and I was like, me and
• 2:29:50
  Speaker 1: my wife were there, and I was like, do you
• 2:29:52
  Speaker 1: sit by Jock because he's you guys are gonna love it.
• 2:29:55
  Speaker 1: He's just such a little he's a schmoozer, you know,
• 2:29:58
  Speaker 1: he's a good guy. And when you say schmoozer and
• 2:30:00
  Speaker 1: like in quotes, no, like, um, schmoozers the wrong word.
• 2:30:05
  Speaker 1: I guess I mean not really, but like he's saying,
• 2:30:07
  Speaker 1: your wife over to sit by him. Yeah. He's an
• 2:30:09
  Speaker 1: old guy, you know. He's a flirty old guy, you know,
• 2:30:11
  Speaker 1: and not in a creepy way. Okay, good, good good,
• 2:30:13
  Speaker 1: you know, very very charming. I'm sorry, Jesus Christ, very charming. No, no, no, man,
• 2:30:21
  Speaker 1: I hope he don't. All right, we'll tell people how
• 2:30:26
  Speaker 1: to find you all the platforms, all the ways. Yeah,
• 2:30:29
  Speaker 1: thanks man. So yeah, so Instagram, it's kind of it's
• 2:30:31
  Speaker 1: the only really it's the only social thing I do.
• 2:30:33
  Speaker 1: It's just Brad underscore leone. That's your own thing. Yeah, yeah,
• 2:30:37
  Speaker 1: that's me. And then you know, we have it's a
• 2:30:39
  Speaker 1: live show and going into live and it's a live
• 2:30:43
  Speaker 1: going Places, which is like the sister of that show
• 2:30:46
  Speaker 1: where it's just more of the travel stuff. They kind
• 2:30:47
  Speaker 1: of bleed into the same thing. How long will it
• 2:30:49
  Speaker 1: be till till uh? What's the turnaround time till the
• 2:30:53
  Speaker 1: one we made about Whitefish? Oh, you know, they're pretty
• 2:30:55
  Speaker 1: good about it, you know, like it's either a month
• 2:30:57
  Speaker 1: or six months, who knows, you know, it's just like
• 2:31:00
  Speaker 1: and it probably I don't want to be like your
• 2:31:02
  Speaker 1: kombucha thing that sits there for a year. Oh no,
• 2:31:04
  Speaker 1: this is a heavy hit it. Man. We're proud of
• 2:31:06
  Speaker 1: this one, Steve, you know, and I felt really good
• 2:31:08
  Speaker 1: about it, so did everyone that was shooting it. And
• 2:31:11
  Speaker 1: and thanks again for coming on. Man. That was that
• 2:31:13
  Speaker 1: was just Hey, I've been a fan of your guys
• 2:31:15
  Speaker 1: is working show for a long time. It was just
• 2:31:16
  Speaker 1: awesome to work with you guys. And you've got something
• 2:31:19
  Speaker 1: in the fixings. You got you and Cal got something
• 2:31:21
  Speaker 1: in the fixings too. We talked all the time, talking
• 2:31:23
  Speaker 1: about all types of stuff. He's gonna hopefully come over
• 2:31:25
  Speaker 1: and help me cut down some trees, some vines I
• 2:31:27
  Speaker 1: got some. I got these vines grown all over, some
• 2:31:29
  Speaker 1: cedar trees I need to handle. And then we gotta
• 2:31:31
  Speaker 1: do some spear fishing out there, and some fishing and
• 2:31:34
  Speaker 1: a lot of cool stuff out by me. Steve, you
• 2:31:35
  Speaker 1: got up indoor boys, I got a guy, got a
• 2:31:38
  Speaker 1: good one for you. You know at the UH you
• 2:31:42
  Speaker 1: may have been in the preamble to the show. It
• 2:31:44
  Speaker 1: may not even be on here, but you said, how
• 2:31:46
  Speaker 1: um you have a kind of perspective on food as
• 2:31:51
  Speaker 1: far as like some safety things or what you can
• 2:31:53
  Speaker 1: or cannot eat. Um, like you equated it to you know,
• 2:31:59
  Speaker 1: taking the right hand turn on a red light. Even
• 2:32:02
  Speaker 1: if it says you shouldn't like some things don't apply
• 2:32:04
  Speaker 1: to you. That um cut up some sushi at my
• 2:32:08
  Speaker 1: place last night, and the board that we were laying
• 2:32:12
  Speaker 1: all the sushi on, right, don't dug that out of
• 2:32:15
  Speaker 1: the dumpster, little dumpster, the same dumpster. Get all your
• 2:32:18
  Speaker 1: stuff on the same dumpster. All that stuff out, folks.
• 2:32:23
  Speaker 1: Folks don't know the people throw away. It might be
• 2:32:26
  Speaker 1: catching on and people might just go there and put
• 2:32:29
  Speaker 1: instead of bringing it to good well that it's dumping
• 2:32:31
  Speaker 1: to Cal's dumpster, Cow's dumpster diving. That sometimes I flipped
• 2:32:37
  Speaker 1: the lid and it's daunting, Like I shake my head
• 2:32:39
  Speaker 1: and it's like all I wanted to do was just
• 2:32:41
  Speaker 1: throw the trash away. I gotta repurpose, so needle out
• 2:32:46
  Speaker 1: fix it all. Find a home board. It can film.
• 2:32:50
  Speaker 1: Make a jingle for Cow's dumpster diving, like what what
• 2:32:53
  Speaker 1: did calp find? Every time you every time you're finding something, Yeah,
• 2:32:56
  Speaker 1: it's good to be the Col's dumpster. You're coming on better. Dad.
• 2:33:01
  Speaker 1: My dad loves to go dumpster dive and he finds
• 2:33:04
  Speaker 1: all kinds of radio. My dad lives in northern Jersey,
• 2:33:07
  Speaker 1: so you know those. Yeah. I'm a big picker a right,
• 2:33:12
  Speaker 1: you know, not so much of the dumpsters, although I'm
• 2:33:14
  Speaker 1: not above it, but like a good pick a good
• 2:33:16
  Speaker 1: like uncuriated egg, antique kind of lot. Oh man, stop
• 2:33:20
  Speaker 1: buying new stuff unless you need to a lot of
• 2:33:22
  Speaker 1: good stuff out there. My old man would um, he
• 2:33:25
  Speaker 1: was into that stuff and had like a big pole barn,
• 2:33:27
  Speaker 1: so he had somewhere, you know, and he would go
• 2:33:34
  Speaker 1: in spring springtime. He'd be like oh, you know spring
• 2:33:37
  Speaker 1: cleaning time and on garbage day, like honestly, like that
• 2:33:41
  Speaker 1: time of year, would kind of like make little extra loops,
• 2:33:44
  Speaker 1: take the long way home, knowing that someone was going
• 2:33:48
  Speaker 1: to throw away something good and to be out Wednesday night,
• 2:33:51
  Speaker 1: and he'd get in there. And you know, if I
• 2:33:53
  Speaker 1: an a broken fishing rod, that put all the broken
• 2:33:57
  Speaker 1: fishing rods I found in the garbage absolute gems. Or
• 2:34:00
  Speaker 1: like if you know there's an old couple and like
• 2:34:01
  Speaker 1: the old man, you know his time comes, you know,
• 2:34:04
  Speaker 1: they got him in the dirt, the old lady a
• 2:34:06
  Speaker 1: couple of months, all that stuff gone right, Yeah, you
• 2:34:09
  Speaker 1: can find some gems and one last personal plug if
• 2:34:13
  Speaker 1: you don't mind. I got a really cool personal book
• 2:34:16
  Speaker 1: that I've been making, um and it's gonna be coming
• 2:34:18
  Speaker 1: out this November. All the pre sales, pre sales out now.
• 2:34:21
  Speaker 1: But yeah, it's called field Notes for Food Adventure and
• 2:34:25
  Speaker 1: it's uh yeah, shot. It took a year. It was hard,
• 2:34:28
  Speaker 1: but it was amazing and it was just Bradley field Notes,
• 2:34:32
  Speaker 1: field Notes for Food Adventure for Food Adventure. Is that
• 2:34:34
  Speaker 1: pre sale at the publisher's website or yeah, all those Yeah,
• 2:34:38
  Speaker 1: it's everywhere and and it's Yeah, it's out you know,
• 2:34:42
  Speaker 1: from New Jersey to Maine, you know, from seaweed foraging
• 2:34:45
  Speaker 1: and shellfish foraging and recipes that go with it. We
• 2:34:48
  Speaker 1: do some fermentation, we do ramping. It's a chapter called
• 2:34:52
  Speaker 1: Dear Dad where we go you know, making venison sausage
• 2:34:55
  Speaker 1: and stuff like that, and recipes that go with it. Uh,
• 2:34:58
  Speaker 1: some good old saltwater fish and maples maple see her production. Yeah,
• 2:35:02
  Speaker 1: you went there and like shot all kind of like
• 2:35:03
  Speaker 1: the videos I kind of do, like in a book
• 2:35:05
  Speaker 1: about it, you know, I can. It's got my family
• 2:35:07
  Speaker 1: in a little bit and uh, you know that guy
• 2:35:09
  Speaker 1: that I was fishing with, Vinny, he's in it, you know,
• 2:35:11
  Speaker 1: and awesome. Yeah. I just did a lot of cool
• 2:35:13
  Speaker 1: stuff throughout the Northeast. So if you're into that, check
• 2:35:15
  Speaker 1: it out. A lot of really cool photos. Did you
• 2:35:18
  Speaker 1: come up something good for that dumpster diving video? Yet? Phil?
• 2:35:20
  Speaker 1: I see you looking and thinking, well, yeah, I well,
• 2:35:23
  Speaker 1: he mentioned Oscar the Grouch. I'm trying to see if
• 2:35:25
  Speaker 1: I can. I'm thinking about how I can running on that.
• 2:35:27
  Speaker 1: Are there any sest me street songs I can sample?
• 2:35:30
  Speaker 1: And that's how a creative man works down there. I
• 2:35:32
  Speaker 1: could always turn you want to see how creative man
• 2:35:34
  Speaker 1: works down that way? That easy. I got a head
• 2:35:37
  Speaker 1: of the favorite favorite to ask a brad. So I
• 2:35:40
  Speaker 1: have this ice breaker that I've like endlessly annoyed people
• 2:35:43
  Speaker 1: in my circle with. I bring it up often huge
• 2:35:46
  Speaker 1: the huge glass thing. Nope, no different, that was like
• 2:35:49
  Speaker 1: that was like college era Spencer. This is like recent.
• 2:35:52
  Speaker 1: I still bug people this question. I asked him what
• 2:35:55
  Speaker 1: the U S state is that they think about the least?
• 2:35:59
  Speaker 1: It's ever like yours answer, because then like three answers
• 2:36:01
  Speaker 1: later be like, oh, actually it's this one. I never
• 2:36:03
  Speaker 1: think about this one. It's a great question, man, I
• 2:36:05
  Speaker 1: love it. I'd love to play it sometime with you guys. Anyway,
• 2:36:09
  Speaker 1: the most common answer I get is Connecticut. Oh I
• 2:36:12
  Speaker 1: believe that. So why why should folks think of Connecticut?
• 2:36:15
  Speaker 1: Do some pr work for them? Oh? I can answer
• 2:36:16
  Speaker 1: you right now. I think it's a great topic because
• 2:36:18
  Speaker 1: I felt that way for the longest time. Connecticut just
• 2:36:21
  Speaker 1: to drive through state, I almost don't want to give
• 2:36:23
  Speaker 1: it up, right, but like whatever it's, you don't want
• 2:36:26
  Speaker 1: to spot burn Connecticut. It's a gem like it's you know,
• 2:36:29
  Speaker 1: like it was always just like in the way a few,
• 2:36:32
  Speaker 1: like another two hours until you got to a cool
• 2:36:34
  Speaker 1: state like New Hampshire, Rhode Island from Maine. I mean
• 2:36:37
  Speaker 1: those they are awesome. Everyone's going up there for con
• 2:36:40
  Speaker 1: vacation land, you know. And but Connecticut there's it's just
• 2:36:45
  Speaker 1: as beautiful. And where I'm at, it's like it's right
• 2:36:47
  Speaker 1: at the on the border Rhode Island, and it's right
• 2:36:50
  Speaker 1: where it starts to become you know, ocean, and it's
• 2:36:52
  Speaker 1: just i mean really nice, active, small agricult a lot
• 2:36:56
  Speaker 1: of farm not a dairy, a lot of cattle, a
• 2:36:58
  Speaker 1: lot of sheep, lot of like ease is a seaweed
• 2:37:01
  Speaker 1: farmers and um, just a lot of really cool things
• 2:37:04
  Speaker 1: happening out there. And and it's kind of like slept
• 2:37:07
  Speaker 1: on a little bit, you know. It's and it's not
• 2:37:09
  Speaker 1: in the middle of nowhere like mystics of town there.
• 2:37:11
  Speaker 1: Providences is super close international airports, only like thirty five minutes.
• 2:37:15
  Speaker 1: But then I'm you know, it's but then I'm sitting
• 2:37:17
  Speaker 1: in the middle of nowhere, ten minutes from the ocean.
• 2:37:21
  Speaker 1: That's a good answer, but it sucks. Stay away. Yeah, alright,
• 2:37:27
  Speaker 1: brad Leoni, thanks for having me, man, Thanks thanks for
• 2:37:30
  Speaker 1: coming on what did he get as a fisherman? Six five?
• 2:37:34
  Speaker 1: Oh as a fisherman? I think it was six five
• 2:37:39
  Speaker 1: brad Leon six point five Mountain White Fisherman. There's five podcast? Yes,
• 2:37:48
  Speaker 1: I'm doing nine point five? You got you guys? Do
• 2:37:52
  Speaker 1: you guys score people? Just starting Jesse? What do you
• 2:37:54
  Speaker 1: give him? Podcast? You like to throw around these numbers Chester,
• 2:37:59
  Speaker 1: um guest, I'm not as probably good at rating podcast,
• 2:38:03
  Speaker 1: but I would say n boys, that's a phenomenal sport.
• 2:38:15
  Speaker 1: Room for improvement, always, always, every category. That's going to
• 2:38:21
  Speaker 1: be the name of my new show room. All right,
• 2:38:25
  Speaker 1: thanks guys, thank you,