Latest / The MeatEater Podcast / Ep. 682: MeatEater Radio Live! Turkey DNA, Turkey Habitat, and a Risqué Turkey Photo Contest

Transcript

Ep. 682: MeatEater Radio Live! Turkey DNA, Turkey Habitat, and a Risqué Turkey Photo Contest · The MeatEater Podcast

• 0:04
  Speaker 1: Smell us. Now, Lady, welcome to meat Eater Trivia. Meat
• 0:08
  Speaker 1: Eater Podcast. Tell me when to start? Phil okay three two.
• 0:32
  Speaker 2: Go.
• 0:33
  Speaker 1: Welcome to me Eater Radio Live. It's eleven am Mountain
• 0:36
  Speaker 1: Time on Thursday, March twenty seventh, and we're live from
• 0:40
  Speaker 1: met Eater headquarters in Bozman, Montana. I'm your host, Giannis
• 0:43
  Speaker 1: but tell Us, and I'm joined today by doctor Randall
• 0:46
  Speaker 1: Williams and Brody Henderson, and we're celebrating Turkey Week. I
• 0:51
  Speaker 1: love these birds so much. I was pushing for Turkey Month,
• 0:55
  Speaker 1: but all the bear hunters here at meat Eater, like
• 0:57
  Speaker 1: Randall and Corey here, thought that a week was enough,
• 1:01
  Speaker 1: citing that they don't even have a bare day yet
• 1:04
  Speaker 1: here at meat Eater. Maybe we didn't need to run
• 1:06
  Speaker 1: that up the chain and see if next week we
• 1:07
  Speaker 1: can get bare day or bear Week. On today's episode,
• 1:11
  Speaker 1: I'll recap my recent Texas turkey hunt with Jesse Griffiths,
• 1:15
  Speaker 1: converse with Phil doctor Phil Levretzki about his new turkey
• 1:20
  Speaker 1: DNA study, Touch base with Kyle lart Libarger, one of
• 1:23
  Speaker 1: my favorite dudes on the Internet about prairie habitat for turkeys,
• 1:28
  Speaker 1: check in with my loger Wyatt seep in Wisconsin to
• 1:31
  Speaker 1: see how my logging sorry, to see how logging my
• 1:34
  Speaker 1: place is improving Turkey habitat and filing. We'll rate the
• 1:38
  Speaker 1: top submissions from our Turkey photo contest and pick a
• 1:42
  Speaker 1: winner to receive a first line, first light, tree line,
• 1:46
  Speaker 1: Turkey vest phelps, game calls, and a Moultrie Edge two
• 1:49
  Speaker 1: cell camp. It's an action packed episode, folks, We're gonna
• 1:53
  Speaker 1: be ripping and running here. A couple things right off
• 1:57
  Speaker 1: the top though. Texas Turkey recap up. Honestly, the turkey
• 2:03
  Speaker 1: hunting was just so so mega drought in Texas right now.
• 2:09
  Speaker 1: It was barely greened up down there. They were flocked up,
• 2:12
  Speaker 1: hammering hard on the roost, landing nothing. I got lucky
• 2:16
  Speaker 1: because the first morning Jesse was like, hey, if they don't,
• 2:19
  Speaker 1: if it doesn't happen right off the roost, they like
• 2:22
  Speaker 1: to come through this little zone. I shot one here
• 2:24
  Speaker 1: last year, you know, might be a good idea to
• 2:27
  Speaker 1: set up there. So of course, once it didn't happen
• 2:29
  Speaker 1: off the roost, Max and I went did a little
• 2:32
  Speaker 1: loop around set up, and like thirty minutes later here
• 2:35
  Speaker 1: comes the flock. Well was way cool, was hanging out
• 2:39
  Speaker 1: with Jesse Griffiths and his buddy Eli Cairo, who owns
• 2:44
  Speaker 1: Olympia provisions some of the best sausage cured meat, you know,
• 2:52
  Speaker 1: production that I've ever had. Incredible stuff. So if you're
• 2:56
  Speaker 1: and he sells in Whole food So if you're in
• 2:58
  Speaker 1: Whole Foods, look up Olympia Visions you won't be disappointed.
• 3:04
  Speaker 1: But a couple of things that I learned from my
• 3:06
  Speaker 1: little trip down there. One and I think, which hot
• 3:10
  Speaker 1: tip are we doing? We're doing turkey tender hot tip?
• 3:12
  Speaker 1: Are we doing the uh or the one around biscuits?
• 3:17
  Speaker 2: Decision?
• 3:18
  Speaker 3: UI, Well, no, it's too late for that. We're doing biscuits.
• 3:23
  Speaker 3: We're doing biscuits.
• 3:24
  Speaker 1: Okay, great, So Jesse's got a great hot tip about
• 3:27
  Speaker 1: how to make biscuits easier. But what I learned, and
• 3:30
  Speaker 1: it has changed my biscuit game. Since I've been home
• 3:33
  Speaker 1: now for a week from that trip, I think I've
• 3:34
  Speaker 1: made biscuits three times.
• 3:35
  Speaker 4: My goodness.
• 3:36
  Speaker 1: Yes, I now fold my biscuit dough about a dozen times.
• 3:41
  Speaker 1: Oh yeah. And I used to always think that would
• 3:43
  Speaker 1: like sort of overwork it and it would just be
• 3:45
  Speaker 1: too dense. But what you're doing is you end up
• 3:47
  Speaker 1: making these layers every time you fold it, kind of
• 3:50
  Speaker 1: smash it out fold it.
• 3:51
  Speaker 5: Yeah, get like the Pillsbury ones with the layer.
• 3:54
  Speaker 1: I'm telling you.
• 3:56
  Speaker 4: What I like to do with my biscuit dough is
• 3:57
  Speaker 4: I pop the can then I just flop out the
• 4:00
  Speaker 4: little hockey pucks.
• 4:02
  Speaker 1: I'm kicking you out for that one. Anyways, amazing food,
• 4:07
  Speaker 1: great sausage from Olympia Provisions. And I learned a lot
• 4:09
  Speaker 1: about cooking, and we'll get to more about that when
• 4:12
  Speaker 1: we do Jesse's Hot Tip. But we have a little
• 4:18
  Speaker 1: bit of a spring dilemma to discuss, and I know
• 4:21
  Speaker 1: and we have people here in the room that sit
• 4:23
  Speaker 1: on both sides of this discussion. Bears or turkeys. Random,
• 4:28
  Speaker 1: Where do you sit?
• 4:30
  Speaker 4: Bear Man? Bear Man?
• 4:32
  Speaker 1: Why is that you grew up in the Midwest, you
• 4:35
  Speaker 1: grew up in Turkey Country.
• 4:37
  Speaker 4: There's a sense of adventure and freedom. It's getting out
• 4:40
  Speaker 4: in the mountains in the springtime. I like to hike,
• 4:44
  Speaker 4: I like to glass, like to shoot things with rifles,
• 4:47
  Speaker 4: preferably across canyons, so bear hunting really speaks to me.
• 4:51
  Speaker 4: I also just enjoy watching bears. It's been a couple
• 4:55
  Speaker 4: of years since I've killed one, and just watching a
• 4:59
  Speaker 4: bear do bear stuff on a mountain, see him roll
• 5:02
  Speaker 4: over logs and negotiate terrain and stuff like that, It's
• 5:06
  Speaker 4: just endlessly fascinating to me. So that's my case.
• 5:11
  Speaker 1: All right, Brody turkeys, you killed a spring bear. Nope,
• 5:18
  Speaker 1: you're a fall bear guy.
• 5:19
  Speaker 5: They yeah, you get that fat in the fall.
• 5:22
  Speaker 1: Yeah, I hear you. But you can get you can
• 5:25
  Speaker 1: get some fatty bears in the spring too.
• 5:26
  Speaker 4: Yeah. Yeah. And I think if I if I had
• 5:31
  Speaker 4: like a go to turkey spot and I picked up
• 5:34
  Speaker 4: the basics, I think I'd take the turkey hunting quite well.
• 5:37
  Speaker 1: Okay, well, aren't you attempting to get your first turkey
• 5:41
  Speaker 1: this spring? Yeah?
• 5:42
  Speaker 4: I mean, probably make a day of it. I don't
• 5:44
  Speaker 4: know how committed I am.
• 5:45
  Speaker 1: But okay, well I'm gonna help you get committed right now.
• 5:49
  Speaker 1: I brought with me a Meteor Phelps three pack. I
• 5:52
  Speaker 1: believe I saw one of these available at bob Wards
• 5:56
  Speaker 1: the other day, so I imagine you can still get
• 5:58
  Speaker 1: him at Shields too. But it's the three pack. It's
• 6:01
  Speaker 1: got the Latvian Eagle call in it, it's got Steve's
• 6:05
  Speaker 1: Jake break and then the other one is called the
• 6:07
  Speaker 1: loud and clear. I believe I'm gonna give you one.
• 6:11
  Speaker 1: I would choose either Steve's Jake break or the loud
• 6:15
  Speaker 1: and clear. Don't go to the Latvian eagle. That's a
• 6:17
  Speaker 1: little bit more of an advanced call. It's it's just
• 6:22
  Speaker 1: it's a little bit harder to call because the the
• 6:25
  Speaker 1: latex is.
• 6:26
  Speaker 4: A little bit thicker.
• 6:27
  Speaker 1: Okay, and so I love the Latvin Eagle. Is still
• 6:31
  Speaker 1: my favorite call. That's why I made it and put
• 6:33
  Speaker 1: it in here.
• 6:33
  Speaker 5: I thought I'm gonna put that in the wrong way
• 6:35
  Speaker 5: for us.
• 6:35
  Speaker 4: No, I'm not that last longer.
• 6:37
  Speaker 1: Now, okay, I'm trying to give you the fastest ever
• 6:40
  Speaker 1: turkey call lesson here. Ever you played football, yes, well,
• 6:45
  Speaker 1: I don't know. Did you play quarterback? No? No, okay,
• 6:48
  Speaker 1: but you heard the quarterback often say hut right, So
• 6:51
  Speaker 1: we're gonna say the same thing right now, just do
• 6:53
  Speaker 1: it without the call you feel how I like? You
• 6:56
  Speaker 1: push the air out of your diaphragm and then your
• 6:58
  Speaker 1: tongue stops the end of the word. Okay, Now you're
• 7:02
  Speaker 1: just gonna put this diaphragm into the roof of your
• 7:05
  Speaker 1: mouth and say the same exact thing huh huh, But
• 7:14
  Speaker 1: you got to push the air from your diaphragm across it.
• 7:21
  Speaker 1: Come on, you're messing with me.
• 7:22
  Speaker 5: Now have you used an elk call? Like you never
• 7:26
  Speaker 5: used it?
• 7:26
  Speaker 4: Rifle man.
• 7:29
  Speaker 1: This thing is pressed up in the roof of your mouth.
• 7:31
  Speaker 1: Correct with my talk. Don't choke, don't gag. This is
• 7:37
  Speaker 1: this is a thing that happens with folks learning to
• 7:39
  Speaker 1: use diaphragms. For sure. It's uncomfortable and you it can
• 7:42
  Speaker 1: get a little gaggy. Take it out and talk. Oh yeah,
• 7:48
  Speaker 1: take this in out that take the seconds in out.
• 7:51
  Speaker 1: That might help. Goodness, randall, I.
• 7:56
  Speaker 5: Should make a turt they should make a mouth call
• 7:58
  Speaker 5: with like zin and I.
• 8:00
  Speaker 1: Didn't think we're actually doing this. I was shared. Oh good.
• 8:03
  Speaker 1: I wanted it to be a surprise pressure up good
• 8:06
  Speaker 1: roof for my mind. Yeah yeah, and just let it
• 8:08
  Speaker 1: sit there and then on it not before at the
• 8:14
  Speaker 1: end the at the end of the hut, it'll your
• 8:18
  Speaker 1: tongue will stick to the top of it. Okay, So
• 8:22
  Speaker 1: what I'm failing. I'm failing. I'm not good at teaching
• 8:26
  Speaker 1: people how a turkey call and a limited amount of time.
• 8:29
  Speaker 1: Let's move on. You need there you go Okay, you're
• 8:34
  Speaker 1: doing that one wrong too. I would actually say for
• 8:38
  Speaker 1: all beginners, go with the slate. It's hard to mess
• 8:41
  Speaker 1: up a slate. Pot call it. Brodi's got there. All right,
• 8:46
  Speaker 1: let's talk to doctor Phil Lovetski about his uh new
• 8:50
  Speaker 1: wild turkey research. Fill you there, I'm here, all right.
• 8:54
  Speaker 6: I was just laughing at that whole scenario.
• 8:56
  Speaker 1: Yeah, well, it's meant to be funny. I'm glad it
• 8:59
  Speaker 1: was entertaining for you. We got Phil here. You might
• 9:03
  Speaker 1: remember Phil from a Meteor podcast episode four hundred and ninety,
• 9:08
  Speaker 1: which was titled Duck DNA Are wild ducks Really Wild? Well,
• 9:13
  Speaker 1: now we're gonna find out if wild turkeys are really wild.
• 9:17
  Speaker 1: Wild Turkey DNA, which is the title of Phil's project,
• 9:21
  Speaker 1: is the first citizen science project for turkeys ever attempted
• 9:25
  Speaker 1: to joint effort between Phil's lab at the University of
• 9:27
  Speaker 1: Texas at El Paso, doctor Michael Chamberlain's Wild Turkey Lab
• 9:32
  Speaker 1: at the University of Georgia, Ducks Unlimited, n WTF, and others.
• 9:37
  Speaker 1: So Phil, welcome to the show. Quickly remind us remember,
• 9:42
  Speaker 1: you know, we're on a tight schedule here, so you
• 9:44
  Speaker 1: gotta be succainct. What was duck DNA all all about?
• 9:49
  Speaker 1: And tell me, like the most interesting thing that you've
• 9:51
  Speaker 1: learned from doing that project?
• 9:53
  Speaker 7: A most interesting. So this is just gonna be about
• 9:55
  Speaker 7: like forty minutes long.
• 9:57
  Speaker 1: H Yeah.
• 9:57
  Speaker 7: So duck DNA was this combination between ducks unlimited myself
• 10:01
  Speaker 7: thinking about how can we monitor to the genetic integrity
• 10:05
  Speaker 7: of mallards and other waterfowl and sort of build one
• 10:08
  Speaker 7: of the largest genetic repositories for a group of species.
• 10:14
  Speaker 7: And that's sort of where duck DNA was born on
• 10:17
  Speaker 7: them and where we are in our second year.
• 10:19
  Speaker 6: We just finished up.
• 10:20
  Speaker 7: Just to give you a bit of a highlight, we
• 10:22
  Speaker 7: went with seven hundred kits this year as compared to
• 10:25
  Speaker 7: three hundred kids. Still four thousand plus people applied and
• 10:29
  Speaker 7: over two thousand samples analyzed.
• 10:31
  Speaker 6: Just this year.
• 10:32
  Speaker 7: We're getting over over two thousand to three thousand, close
• 10:35
  Speaker 7: to three thousand with the two years of data.
• 10:37
  Speaker 6: It's pretty remarkable.
• 10:39
  Speaker 1: That's awesome. Congratulations.
• 10:42
  Speaker 6: Yeah, it's been hugely successful. The hunters love it.
• 10:44
  Speaker 7: You know that the biggest thing is that it's a
• 10:47
  Speaker 7: direct communication with hunters and they're they're they're learning more
• 10:50
  Speaker 7: and more.
• 10:51
  Speaker 6: About the bird that they have.
• 10:52
  Speaker 7: And you know, every time they post something, people can
• 10:56
  Speaker 7: can like pretend to think that they know what they
• 10:58
  Speaker 7: are and then and then they come in say, aha,
• 11:01
  Speaker 7: this is what it.
• 11:01
  Speaker 1: Is, right all right? So what's the like the top thing?
• 11:05
  Speaker 1: What is the most interesting aha thing that's come from
• 11:08
  Speaker 1: this research?
• 11:09
  Speaker 7: Actually all the hot I mean one of the things
• 11:12
  Speaker 7: is the monitoring of this whole gain Far mallard issue
• 11:15
  Speaker 7: with with wild mallards and across the board and understanding that.
• 11:18
  Speaker 7: But two of the things were super interesting. We now
• 11:21
  Speaker 7: know that brewers duck, mallard gadwell go both ways, so
• 11:25
  Speaker 7: the male could be a gadwell the female, or the
• 11:29
  Speaker 7: male could be a gadwall the male could be a
• 11:31
  Speaker 7: mallard pintail.
• 11:34
  Speaker 6: Same thing.
• 11:34
  Speaker 7: But the other cool thing is we started finding second
• 11:36
  Speaker 7: year hybrids, meaning those hybrids are obviously fertile and making
• 11:41
  Speaker 7: more kids out there, and so we're starting to learn
• 11:44
  Speaker 7: some of the things that was that is very difficult
• 11:48
  Speaker 7: to do so as a single individual in a lifetime,
• 11:52
  Speaker 7: let alone through plumage alone, because they start looking like
• 11:55
  Speaker 7: that parent as they backcross more and more. One of
• 11:58
  Speaker 7: the cool things I think we posted on this I hope.
• 12:01
  Speaker 7: I'm not jumping the gun. But we got a three
• 12:03
  Speaker 7: species hybrid, a true three species hybrid of all the
• 12:07
  Speaker 7: blue wings. So it was a cinnamon blueing hybrid that
• 12:11
  Speaker 7: bred with a northern shoveler to make a hybrid that
• 12:14
  Speaker 7: this guy harvested in the San Francisco Sacramento area of California.
• 12:20
  Speaker 6: That was super cool. Didn't see that coming?
• 12:22
  Speaker 1: Wow, No, I have I wouldn't have either. All right,
• 12:26
  Speaker 1: So now you want to do this for turkeys. What
• 12:30
  Speaker 1: are you hoping to learn with doing wild turkey DNA.
• 12:34
  Speaker 7: Yeah, we're just expanding on the edible bird Consortium so
• 12:39
  Speaker 7: to speak. So moving into turkeys, this was I have
• 12:42
  Speaker 7: to tell this short story. I got a call by
• 12:45
  Speaker 7: Mike Chamberlain on Super Bowl Sunday and he was like,
• 12:49
  Speaker 7: hey man, there's all these weird heritage birds and things
• 12:52
  Speaker 7: that look kind of weird. Is there any way we
• 12:54
  Speaker 7: could figure out whether they're just domestic birds that people
• 12:57
  Speaker 7: are harvesting, maybe hybrids, maybe they are just wild birds
• 13:00
  Speaker 7: that have super weird plumage. And that is where wild
• 13:03
  Speaker 7: turkey DNA was born. I was like, that's an interesting question,
• 13:07
  Speaker 7: very similar to what we're asking on duck DNA, and
• 13:10
  Speaker 7: we've set up everything you know DNA's DNA, so you
• 13:13
  Speaker 7: know whatever. Five six weeks later, the partnership between Ducks
• 13:17
  Speaker 7: Unlimited and WTF Mike me and as well as Low
• 13:21
  Speaker 7: Country Game Bird Foundation made it happen for this year.
• 13:24
  Speaker 6: So this is our pilot year. We'll see how it goes.
• 13:27
  Speaker 7: But the initial ask is if anybody shoots or harvest
• 13:31
  Speaker 7: a super weird looking or cool looking bird, to just
• 13:36
  Speaker 7: go ahead and get in contact with us through the
• 13:39
  Speaker 7: Wild TURKEYDNA dot com website.
• 13:43
  Speaker 6: Will send you a kit.
• 13:45
  Speaker 7: You'll just cut off the tip of the tongue, just
• 13:47
  Speaker 7: like we are doing with duck DNA, send it to us,
• 13:50
  Speaker 7: and we'll start to analyze these turkeys.
• 13:52
  Speaker 6: In the long term, we're hoping to go.
• 13:53
  Speaker 7: Across all the subspecies, understanding not only hybridization and whether
• 13:58
  Speaker 7: domestic birds, these heritage birds are a problem for other
• 14:02
  Speaker 7: species the rios, the Miriams, and so forth, but also
• 14:05
  Speaker 7: whether genetic diversity might be an explanation of declining populations.
• 14:11
  Speaker 7: We already have preliminary data for easterns in South Carolina, Georgia,
• 14:14
  Speaker 7: New York and others that they are large segments of
• 14:19
  Speaker 7: that population are very much looking like second cousins, even
• 14:23
  Speaker 7: half siblings, And that's a real problem when it comes
• 14:27
  Speaker 7: to wildlife. If you don't know, the Florida panther was
• 14:31
  Speaker 7: essentially half sib full CIB, and that was when we
• 14:34
  Speaker 7: started seeing real genetic problems there. And turkeys are trending
• 14:39
  Speaker 7: towards that way, and that's a real problem if that's
• 14:41
  Speaker 7: the case.
• 14:41
  Speaker 1: And so that's happening because the population, it's almost like
• 14:46
  Speaker 1: a double whammy because the population is getting smaller unless
• 14:48
  Speaker 1: you have just less diversity in that smaller population. That
• 14:52
  Speaker 1: is that the origin, that's the origin.
• 14:55
  Speaker 7: So if especially for Easterns, if anybody knows the history,
• 15:00
  Speaker 7: most of those Easterns originate from mountains of Pa where
• 15:04
  Speaker 7: they were like remnants, and then they were basically spread out,
• 15:07
  Speaker 7: so they already went through a bottleneck. And then effectively
• 15:10
  Speaker 7: all these birds have smaller and smaller home ranges. They
• 15:13
  Speaker 7: don't necessarily like to cross streets highways, They stay within.
• 15:20
  Speaker 7: And the longer those birds are, the more the connections
• 15:25
  Speaker 7: are severed, the worst they become genetically because the probability
• 15:30
  Speaker 7: of dad mating with their kid increases and increases and increases.
• 15:35
  Speaker 7: Plus they're lecking system where in essence, a few males
• 15:39
  Speaker 7: contribute every year. So if it's the same brothers constantly
• 15:43
  Speaker 7: with their sisters, it's a problem.
• 15:45
  Speaker 2: Right.
• 15:46
  Speaker 6: So those are some of the questions. Habitat is always
• 15:48
  Speaker 6: number one key.
• 15:49
  Speaker 7: But if you've got a bird that is, you know,
• 15:52
  Speaker 7: starting to have issues in nesting and fecundity, how many
• 15:56
  Speaker 7: eggs actually hatch, then that is a compounding effect.
• 16:00
  Speaker 1: Right. Oh man, I was hoping for some good news
• 16:03
  Speaker 1: out of you film.
• 16:04
  Speaker 5: I got a question if there could be some good
• 16:06
  Speaker 5: news in places where there's multiple subspecies of turkeys that
• 16:12
  Speaker 5: are mingling, Like, yeah, like in Nebraska, you could You
• 16:17
  Speaker 5: don't know what you're getting in places, right, That's a
• 16:20
  Speaker 5: great question.
• 16:21
  Speaker 7: So one of the things that I've always been curious
• 16:23
  Speaker 7: about because I've known about the history of stalking. Right,
• 16:27
  Speaker 7: even in Washington they went and just like Washington, the
• 16:30
  Speaker 7: Sierra Nevadas of California, they basically were like, I don't
• 16:34
  Speaker 7: know what's gonna take here, so let's just throw a
• 16:36
  Speaker 7: miriam Rio in eastern in all these places and see
• 16:39
  Speaker 7: what happens kind of thing. So it would be really
• 16:42
  Speaker 7: cool to get some birds out of those areas to
• 16:44
  Speaker 7: see like exactly what happened? Did one of them actually
• 16:47
  Speaker 7: take or are they just like a hotchpodge of these
• 16:49
  Speaker 7: three subspecies. The other cool thing will be to go
• 16:52
  Speaker 7: after places that are core habitats known for Rio's and Miriams.
• 16:57
  Speaker 7: Gould easterns Osceola's included, but the only one not oscillated,
• 17:05
  Speaker 7: so we'll go for all the north the north North
• 17:07
  Speaker 7: American ones. Is to understand, you know, what does that
• 17:12
  Speaker 7: genetic diversity look like versus you know, populations of Miriams
• 17:16
  Speaker 7: on the sky islands of New Mexico or the Rios
• 17:20
  Speaker 7: that are in all these little pockets like you you
• 17:22
  Speaker 7: probably saw in Texas.
• 17:25
  Speaker 6: So that'll be something really cool.
• 17:26
  Speaker 7: On top of it all is just understanding something that
• 17:29
  Speaker 7: I did was not keen on until Mike Chamberlain should
• 17:32
  Speaker 7: sort of opened my eyes to it. Is the number
• 17:36
  Speaker 7: of what is known as a heritage bird. Just so
• 17:39
  Speaker 7: everybody knows, a domestic bird is your white bird at costco.
• 17:44
  Speaker 7: A heritage bird is a mix of that domestic with
• 17:48
  Speaker 7: a wild at some point creating a weird looking bird.
• 17:51
  Speaker 7: And so apparently people are putting out these heritage birds
• 17:56
  Speaker 7: to become feral or faralyzed for one reason or another.
• 18:00
  Speaker 7: And so now the question becomes how widespread is that,
• 18:03
  Speaker 7: like people you know harvesting cool looking birds. Are they
• 18:06
  Speaker 7: just all just weird heritage birds or are they hybrids?
• 18:10
  Speaker 7: Or are they just wild birds with those cool plumages.
• 18:12
  Speaker 7: You know, we'll start to ask the answer those kinds
• 18:15
  Speaker 7: of questions.
• 18:17
  Speaker 1: All right, Phil, tell everybody how they can participate one
• 18:20
  Speaker 1: more time before you go.
• 18:22
  Speaker 7: Yeah yeah, So please go to the new, brand new
• 18:26
  Speaker 7: website wild Turkey dna dot com. You can also watch
• 18:31
  Speaker 7: us on Instagram at at wild Turkey DNA or at
• 18:34
  Speaker 7: Loretzky Lab. You can if you harvest something, go ahead
• 18:39
  Speaker 7: and contact through those means and you'll be able to
• 18:42
  Speaker 7: get a free kit. That's what I wanted to also mention.
• 18:45
  Speaker 7: Anybody that gets selected with the everything's completely free, will
• 18:50
  Speaker 7: send it to you, you'll send it back to us.
• 18:52
  Speaker 7: And that's a product of both National Wildlife Turkey Federation
• 18:58
  Speaker 7: as well as others that have contributed donations to make
• 19:01
  Speaker 7: this free for the hunters.
• 19:02
  Speaker 6: So I hope the turkey hunters out there are.
• 19:04
  Speaker 7: Going to get just as excited as the duck hunters
• 19:07
  Speaker 7: for the duck DNA project that we.
• 19:09
  Speaker 1: Were doing Oh, I can guarantee it Randall gets his
• 19:13
  Speaker 1: first bird.
• 19:15
  Speaker 6: Put that thing in.
• 19:16
  Speaker 1: It doesn't matter what kind of colors, white man.
• 19:22
  Speaker 7: I'm taking my daughter out for her first turkey hunt
• 19:24
  Speaker 7: this year, and I'm definitely what hopefully she gets one,
• 19:27
  Speaker 7: and uh, that thing's going in no matter what it
• 19:30
  Speaker 7: looks like.
• 19:32
  Speaker 1: Thanks again, Phil, ladies and gentlemen, Doctor Phil Levretzki, you
• 19:35
  Speaker 1: appreciate it, Phil.
• 19:37
  Speaker 6: Thank you, guys.
• 19:38
  Speaker 1: Enjoy Thanks Phil. All right Phil the other Phil, Hey, Yeah,
• 19:45
  Speaker 1: I was getting confused there. It can be tricky. It's
• 19:49
  Speaker 1: time for listener feedback. We have any at this point
• 19:51
  Speaker 1: in time, We've got a few.
• 19:53
  Speaker 3: Just reminded me of everyone, go ahead and get those
• 19:55
  Speaker 3: questions into the live chat. Our first question, though, is
• 19:59
  Speaker 3: from Andrew. He says, what are good points to bring
• 20:02
  Speaker 3: up in a persuasive speech on reintroducing bison to Colorado?
• 20:06
  Speaker 3: This is for school.
• 20:10
  Speaker 1: Man. Instead of going AI, he's bigger and he'll just
• 20:13
  Speaker 1: write in.
• 20:15
  Speaker 4: Official intelligence, He'll go with I'm gonna.
• 20:17
  Speaker 1: Pass this one. I'm gonna pass this one off to Randall.
• 20:21
  Speaker 4: Sure, it's a tough one. I think you could point
• 20:26
  Speaker 4: out that bison are native and good for the land,
• 20:33
  Speaker 4: good for the land.
• 20:34
  Speaker 5: I'd tell him to go read some stuff on APR's website.
• 20:38
  Speaker 4: That's a great point, Brody.
• 20:39
  Speaker 5: Uh yeah, American Prairie Reserve.
• 20:42
  Speaker 4: I mean it's tough because they're not really reintroduced anywhere
• 20:45
  Speaker 4: as like a wild species. If you're talking about like
• 20:49
  Speaker 4: an APR style model, I would go to APR and
• 20:52
  Speaker 4: and read about their program. Plus, it's good for bison.
• 20:57
  Speaker 4: The more populations we have, the more genetic diversity we have.
• 21:00
  Speaker 5: You will run into some pushback on that issue. I'll
• 21:04
  Speaker 5: just let you know, yep.
• 21:06
  Speaker 4: Yeah, but it's an excellent topic.
• 21:09
  Speaker 1: I'm guessing he has like he's been asked to write
• 21:12
  Speaker 1: a persuasive speech and he just happens to be choosing
• 21:16
  Speaker 1: this topic, so it'll be it'll be good practice for him.
• 21:19
  Speaker 3: What else we got, phil Joe asks Giannis, are you
• 21:22
  Speaker 3: running slash training for any races in the near future?
• 21:26
  Speaker 1: Buddy, We don't have enough time to talk about this today.
• 21:29
  Speaker 1: We need a separate meetings going all about.
• 21:31
  Speaker 3: How we don't have any time. But I have yet
• 21:33
  Speaker 3: to see any evidence to that. I think we've got
• 21:35
  Speaker 3: all the time in the world.
• 21:36
  Speaker 1: Oh oh good, well, listen, we just have an all
• 21:39
  Speaker 1: company meeting, and I want this to end in time
• 21:43
  Speaker 1: so that I can get pizza, some pizza in my belt.
• 21:47
  Speaker 1: We're all gonna go get pizza, of course, can join. Literally.
• 21:50
  Speaker 4: When I drove into the office today, I opened up
• 21:52
  Speaker 4: my calendar and I looked at the timing of the
• 21:54
  Speaker 4: meeting and I was like, one, yeah, oh yeah, we're
• 21:56
  Speaker 4: gonna go get pizza.
• 21:57
  Speaker 1: We'll be getting pizza at the Bozeman Market in Deli.
• 22:00
  Speaker 1: If you passed through town or if you're a resident
• 22:04
  Speaker 1: here go check them out. Great sandwiches, and I love
• 22:07
  Speaker 1: their pizza.
• 22:08
  Speaker 5: Let's refocus on the running thing.
• 22:10
  Speaker 4: Yeah, yep, tip number one pizza for running fuel.
• 22:14
  Speaker 1: Yeah. Hey, when I ran my fifty mile er last year,
• 22:19
  Speaker 1: I ate a slice of pizza halfway through and it
• 22:21
  Speaker 1: definitely helped me to finish line. Joe, Yes, I am training,
• 22:25
  Speaker 1: I'm running the I've signed up for the Crazy Mountain
• 22:28
  Speaker 1: one hundred this year, and so, yeah, my knees are
• 22:33
  Speaker 1: a little bit sore. I've been getting after it. Did
• 22:35
  Speaker 1: some intervals yesterday five minutes uphill as hard as I
• 22:39
  Speaker 1: could go, then five minutes chill downhill, and did that
• 22:42
  Speaker 1: eight times in a row. I was tired. Afterwards. So, yeah,
• 22:46
  Speaker 1: that's at the end of July. So I'm feeling like
• 22:49
  Speaker 1: I'm in a really good spot at the moment, and
• 22:53
  Speaker 1: I've still got i don't know, three or four months
• 22:55
  Speaker 1: to kind of keep building on it. Coach says, I
• 22:58
  Speaker 1: have a coach, I have a logger, I have a coach.
• 23:01
  Speaker 1: I got it. I got a sound engineer.
• 23:05
  Speaker 4: It's great, heavy lies of the Crown.
• 23:08
  Speaker 1: But she says I could do it right now. She
• 23:12
  Speaker 1: said it would hurt a little bit, but she said
• 23:14
  Speaker 1: I could pull it off right.
• 23:15
  Speaker 5: What's your Uh, what's your goal?
• 23:18
  Speaker 1: My goal is thirty hours. Yeah, I haven't said this
• 23:21
  Speaker 1: publicly yet, might as well do it now. Cam Haynes
• 23:24
  Speaker 1: ran it the inaugural year of this race, which was
• 23:28
  Speaker 1: four years ago. I believe he ran it in about
• 23:31
  Speaker 1: thirty four hours. The course was slightly different, so I'm
• 23:36
  Speaker 1: giving him an hour for that. We're gonna be roughly
• 23:39
  Speaker 1: the same age. He might be a little bit older.
• 23:41
  Speaker 4: So adjusted adjusted for the course change, you're trying to
• 23:45
  Speaker 4: beat Cam Haynes.
• 23:46
  Speaker 1: I'm trying to beat Cam Haynes's time.
• 23:48
  Speaker 4: Uh seems reasonable.
• 23:49
  Speaker 1: If I can do it in thirty hours, I'll solidly
• 23:52
  Speaker 1: do that. But yeah, that's my goal is thirty hours.
• 23:57
  Speaker 4: If I'm around that weekend, I'll be packing in pizza
• 24:00
  Speaker 4: for you.
• 24:01
  Speaker 1: Yeah, buddy, that's what I'm talking about. There's some great
• 24:03
  Speaker 1: spots to spectate that race, uh in the crazy mountains?
• 24:07
  Speaker 1: So all right? Are we we had time for one
• 24:10
  Speaker 1: more film? I need to Kyle be honest.
• 24:13
  Speaker 3: This is probably the fastest we've ever gotten the listener feedback,
• 24:16
  Speaker 3: So like.
• 24:17
  Speaker 1: What, Yeah, don't we have multiple listener feedback sections. We've
• 24:20
  Speaker 1: got one more at the end. But I mean, we've
• 24:22
  Speaker 1: got we've got time.
• 24:23
  Speaker 3: I know, I know you want pizza, but the audience
• 24:26
  Speaker 3: deserves a show.
• 24:27
  Speaker 1: You no listen, I know, but I feel like the
• 24:30
  Speaker 1: pressure to keep this show moving along.
• 24:33
  Speaker 3: It's all I hear. You're doing a great job. I'll
• 24:35
  Speaker 3: let you know if it starts to drag. We've had
• 24:37
  Speaker 3: a lot of these questions.
• 24:39
  Speaker 5: Spencer has in commented yet.
• 24:40
  Speaker 1: That's that's when you.
• 24:42
  Speaker 3: Know we've got We've had a lot of This is
• 24:45
  Speaker 3: again a blanket question that it could go on forever.
• 24:48
  Speaker 3: But but for some pros, if you had some some
• 24:51
  Speaker 3: tips for very I mean, Randall's in the room. Maybe
• 24:53
  Speaker 3: Randall's got some questions We've got a lot of questions
• 24:55
  Speaker 3: about first time turkey hunters, Kanye Northeastern interesting name is
• 25:00
  Speaker 3: asking specifically about Miriam's, but we've had several questions about
• 25:04
  Speaker 3: about just this first time turkey hunters in general, like
• 25:06
  Speaker 3: maybe don't overload them with info, but any sort of
• 25:10
  Speaker 3: like like first time tips, what do you got?
• 25:13
  Speaker 1: Well already gave one. I would say, if you're if
• 25:16
  Speaker 1: you're just starting out with the calling business, get yourself
• 25:19
  Speaker 1: a pot call, a slate mind you. I feel like
• 25:24
  Speaker 1: they are the simplest to use. That's why I started
• 25:26
  Speaker 1: my wife on, Like the second time she watched it
• 25:29
  Speaker 1: in the woods with one.
• 25:30
  Speaker 5: She makes a lot of different noises with them.
• 25:32
  Speaker 1: Yeah, she had a conversation with the gobbler the first
• 25:34
  Speaker 1: time she tried it, maybe second time. Other hot tips
• 25:38
  Speaker 1: for beginners, uh, Like with any game, Uh, do the
• 25:43
  Speaker 1: homework and find the game first before you go out
• 25:46
  Speaker 1: there and hunting. I think it's really easy just to
• 25:48
  Speaker 1: walk into the woods and start squawking on a box
• 25:51
  Speaker 1: call and not be anywhere near a turkey.
• 25:55
  Speaker 5: Yeah, and one I would say that I still have
• 25:58
  Speaker 5: trouble with is uh uh the old adage that you
• 26:02
  Speaker 5: kill turkeys with your ass, not your feet.
• 26:05
  Speaker 1: Patience one hundred percent.
• 26:07
  Speaker 5: You know, granted this He was asking about Miriam's and
• 26:10
  Speaker 5: you gotta sometimes you gotta cover ground hunting those but sure, like.
• 26:15
  Speaker 7: Yeah, like.
• 26:17
  Speaker 5: Sit down and call and if you get an answer, like,
• 26:20
  Speaker 5: sit there for as long as you can because sometimes
• 26:23
  Speaker 5: it takes them a long time to come in.
• 26:27
  Speaker 1: Yeah, that's a good tip man. Your butt can kill uh,
• 26:31
  Speaker 1: probably more turkeys than your legs. Again, we all love
• 26:34
  Speaker 1: to run and gon and call them all in. But
• 26:36
  Speaker 1: that's how I killed my bird this year, was by
• 26:38
  Speaker 1: just saying, sitting down and waiting and sometimes you gotta
• 26:41
  Speaker 1: do that depends on what's more important to you, the
• 26:44
  Speaker 1: entertainment factor of calling and seeing the show, meaning when
• 26:48
  Speaker 1: they're stratting, gobbling and all that, or do you just
• 26:52
  Speaker 1: want uh two lobes of a breast, two thighs, two legs,
• 26:58
  Speaker 1: two wings. Yeah.
• 26:59
  Speaker 5: You know something that paid off for me that I
• 27:01
  Speaker 5: think we learned from Mike Chamberlain is he told us
• 27:06
  Speaker 5: I shouldn't even tell people this. He told us that
• 27:10
  Speaker 5: like if you if you have a gobbler or gobblers
• 27:14
  Speaker 5: on the roost in the morning they fly down, you
• 27:16
  Speaker 5: don't kill them they like go the wrong way like
• 27:18
  Speaker 5: they always do. Yeah, he told us that those birds
• 27:21
  Speaker 5: will almost always come back to that roost area like
• 27:25
  Speaker 5: late morning, early afternoon, which has gotten me a bird
• 27:30
  Speaker 5: or two.
• 27:30
  Speaker 1: Oh for sure. We saw it in Texas, Max and
• 27:33
  Speaker 1: I work. We got onto a bird that was gobling
• 27:35
  Speaker 1: hard at like two in the afternoon. He was he
• 27:37
  Speaker 1: was probably two three hundred yards from the roost tree,
• 27:41
  Speaker 1: but he had found he had found a strut zone,
• 27:43
  Speaker 1: or that was his strut zone. He was like in
• 27:45
  Speaker 1: this nice little cove on the rivers, all green. He's
• 27:48
  Speaker 1: in there just hammering, And we got to itin one
• 27:50
  Speaker 1: hundred yards of him, and we couldn't break him. But
• 27:54
  Speaker 1: when he decided to move, he basically went and did
• 27:57
  Speaker 1: the same thing within one hundred yards the rooster. He
• 28:01
  Speaker 1: was going to spend the rest of the day sitting
• 28:03
  Speaker 1: there gobbling at the roostreet, being like, hey, ladies, come
• 28:07
  Speaker 1: back here roost with me tonight. So yeah, and again
• 28:10
  Speaker 1: that's another way that your butt would kill him, as
• 28:13
  Speaker 1: just by sitting at that roostream.
• 28:17
  Speaker 3: I can keep going on the other side of the coin.
• 28:19
  Speaker 3: Let's do one more on the other side of the coin.
• 28:20
  Speaker 3: Canadian Hunter asks any spring bear tips from doctor Randa'm
• 28:24
  Speaker 3: guessing for like first timers, Oh, any sort of.
• 28:27
  Speaker 1: M I need to listen here too.
• 28:31
  Speaker 4: I would say that you just need to have faith.
• 28:39
  Speaker 4: I think like you can stare at a hillside for
• 28:43
  Speaker 4: a really long time and there's not a bear there,
• 28:45
  Speaker 4: and then all of a sudden, there's a bear there.
• 28:47
  Speaker 4: And I think like, if you're used to glassing, like
• 28:51
  Speaker 4: like serious glassing, it's probably easier. But if you are
• 28:55
  Speaker 4: not a glasser, just have all the patients in the
• 28:59
  Speaker 4: world know that, like, the bears aren't going to be there, right, Well,
• 29:04
  Speaker 4: sometimes they are right when you start looking. I mean
• 29:06
  Speaker 4: you just got to keep your eyes open. Yeah, and uh, but.
• 29:10
  Speaker 1: I feel like it's a pretty casual glass, right, It's
• 29:13
  Speaker 1: not like you're having to pound.
• 29:15
  Speaker 4: You're not gonna you're not going to pick them. Yeah,
• 29:17
  Speaker 4: you're not going to pick out an ear or anything.
• 29:19
  Speaker 4: But like, like you could watch a whole hillside with
• 29:22
  Speaker 4: a ton of little tiny pockets and you look at
• 29:24
  Speaker 4: them all and you're like, there's not a bear here,
• 29:27
  Speaker 4: and then all of a sudden, there's one in that pocket,
• 29:30
  Speaker 4: and you.
• 29:32
  Speaker 5: Something I've heard a lot about spring bear hunting, have
• 29:36
  Speaker 5: you found it to be true that the evenings are
• 29:38
  Speaker 5: best or just when you find them, you find.
• 29:45
  Speaker 4: I feel like when you find them, you find them,
• 29:47
  Speaker 4: especially earlier in the season. I mean, I've seen bears,
• 29:53
  Speaker 4: Like I've been out backpacking and like woken up in
• 29:55
  Speaker 4: the morning and seeing two or three bears in the morning,
• 29:58
  Speaker 4: you know, and I like mid afternoon you'll see them
• 30:02
  Speaker 4: a lot of times. It's it's funny because I feel
• 30:05
  Speaker 4: like that's the conventional wisdom, and you hear a lot
• 30:07
  Speaker 4: of people that know a lot of a lot of
• 30:10
  Speaker 4: you know, people that know a lot about bear hunting
• 30:12
  Speaker 4: will say that. But in my experience, at least, I've
• 30:15
  Speaker 4: it's kind of a crapshoot. It's like the more time
• 30:17
  Speaker 4: you're out there, the more likely you are to see
• 30:19
  Speaker 4: a bear. But I definitely know, like a lot of
• 30:21
  Speaker 4: guys that you know, nap through the afternoon and get
• 30:25
  Speaker 4: out in the early evening.
• 30:27
  Speaker 1: I definitely feel like this is across many states where
• 30:31
  Speaker 1: I've done spring bear hunting, but it seems like this
• 30:34
  Speaker 1: the evenings have been better. I mean Southeast Alaska. Yeah,
• 30:37
  Speaker 1: there's no doubt about it that those last two three
• 30:40
  Speaker 1: hours are more productive.
• 30:42
  Speaker 4: Yeah, or the tide.
• 30:45
  Speaker 1: I mean that's a big one too.
• 30:47
  Speaker 2: Yeah.
• 30:47
  Speaker 4: I killed my bear up there at like probably ten
• 30:49
  Speaker 4: in the morning because we're just timing the.
• 30:52
  Speaker 1: Tide hunt and low tide.
• 30:54
  Speaker 4: Yeah, because they're coming down on those rocks. But yeah,
• 30:57
  Speaker 4: it's I don't know.
• 31:00
  Speaker 5: Corey, what do you got to say about spring bear?
• 31:02
  Speaker 5: You love it?
• 31:03
  Speaker 1: Corey likes to hunt some spring bears.
• 31:07
  Speaker 3: Uh, it'll be on for the YouTube audience, but not
• 31:09
  Speaker 3: for the podcast audience. So apologies to the podcast. Do
• 31:11
  Speaker 3: you want to get on a different mic or something lame?
• 31:14
  Speaker 3: I mean no, the only ones I have on are
• 31:16
  Speaker 3: the one are the hosts. That's okay, buddy, you didn't know.
• 31:20
  Speaker 4: Talk with your chest.
• 31:21
  Speaker 5: Love bear hunting.
• 31:23
  Speaker 8: Now that I have a kid and it's harder to
• 31:25
  Speaker 8: bear hunt with a kid, Turkey hunt is a lot
• 31:28
  Speaker 8: easier until I'm old and can't pound the mountains anymore.
• 31:33
  Speaker 2: I'll keep bear hunting when the.
• 31:35
  Speaker 6: Day comes then I'll get more excited about turkey.
• 31:37
  Speaker 5: Was that an underhanded insult a turkey hunting?
• 31:40
  Speaker 9: There?
• 31:41
  Speaker 5: Sure sounded like it, all right.
• 31:44
  Speaker 4: I mean I will qualify what I said earlier, like
• 31:47
  Speaker 4: I'm not trying to get up and be glassing at
• 31:49
  Speaker 4: first light. Like I'm not I'm not saying that.
• 31:52
  Speaker 2: But.
• 31:54
  Speaker 4: Yeah, exactly, Like there's long evenings. But but I do
• 31:57
  Speaker 4: think like you're not wasting time if you're sitting there,
• 32:01
  Speaker 4: you know, checking spots and yeah, just looking.
• 32:04
  Speaker 2: Yeah.
• 32:05
  Speaker 1: I find it to be very casual hunting. Yeah, bring
• 32:08
  Speaker 1: a book, glance up from the book every five to
• 32:11
  Speaker 1: ten minutes Glasser Hill because again, like you said, it's
• 32:15
  Speaker 1: not like you're going to see a part of a bear.
• 32:17
  Speaker 1: Usually all of a sudden you look across the hillside
• 32:19
  Speaker 1: and you're like, holy shit, there's a big old black
• 32:21
  Speaker 1: spot that's walking.
• 32:22
  Speaker 4: Yeah, exactly, And that's what I mean. I kind of
• 32:25
  Speaker 4: like that about it because you can just sort of
• 32:27
  Speaker 4: get out and watch the birds, like stare off into
• 32:31
  Speaker 4: the distance, kind of stop thinking for about ten to
• 32:34
  Speaker 4: fifteen minutes exactly.
• 32:37
  Speaker 1: Oh if that happened, buddy, I'd be out out. What
• 32:41
  Speaker 1: better turkeys? I don't know, I like eating bears. You No,
• 32:50
  Speaker 1: not the kind of turkeys I eat.
• 32:53
  Speaker 5: There ain't a bear nugget in the world that tastes
• 32:55
  Speaker 5: as good as a turkey nugget, dude, right right now.
• 33:00
  Speaker 1: I followed Jesse's Jesse Griffiths recipe from The Turkey Book
• 33:04
  Speaker 1: For Fried Turkey, I started yesterday when I did a Brian.
• 33:08
  Speaker 1: His Brian has pickle juice, a whole lemon in there,
• 33:12
  Speaker 1: and then the basics, you know, some salt and sugar
• 33:14
  Speaker 1: bay leaves. And then it's been that was for four
• 33:18
  Speaker 1: six hours, and then it's been sitting in buttermilk and
• 33:20
  Speaker 1: hot sauce overnight, and then later tonight I'm gonna dredge
• 33:25
  Speaker 1: those suckers and some seasoned flour. It'll be heavy on
• 33:28
  Speaker 1: celery seed and black pepper. I'm making some mashed potatoes.
• 33:32
  Speaker 1: I might even do some gravy. I'm gonna do some
• 33:34
  Speaker 1: of those biscuits we talked about. Let's go, baby.
• 33:38
  Speaker 4: What time is that tonight?
• 33:41
  Speaker 1: Yeah, it's for my brother in law's belated birthday, so
• 33:45
  Speaker 1: we already have guests. Otherwise i'd have you over for that,
• 33:47
  Speaker 1: but they're coming, all right, Phil, I think it's time
• 33:51
  Speaker 1: to move.
• 33:51
  Speaker 4: On to cottony Phil. How's the timing looking now?
• 33:53
  Speaker 1: It's looking perfect.
• 33:54
  Speaker 4: No, fantastic, tame, We're good.
• 33:57
  Speaker 1: Good job Brody and uh randall, thank you? All right,
• 34:01
  Speaker 1: We're onto Kyle Libarger. Like I said earlier, man, this guy,
• 34:06
  Speaker 1: I absolutely love his Instagram posts. Are you guys familiar
• 34:09
  Speaker 1: you guys Kyle Like, I don't know. I had never
• 34:13
  Speaker 1: been that interested in native plants, and I guess pretty
• 34:19
  Speaker 1: much mostly native plants is what Kyle talks about. But
• 34:22
  Speaker 1: like when he puts it out there on the old Graham,
• 34:24
  Speaker 1: I'm like, hell, yeah, that's awesome, that's great. And then
• 34:28
  Speaker 1: how how how much of a fighter he is? What's
• 34:33
  Speaker 1: the word I'm looking for? Not protester, avoc advocate? Yes,
• 34:38
  Speaker 1: for these places that need you know, help, you know
• 34:42
  Speaker 1: no one that they can't. The plants don't get to
• 34:45
  Speaker 1: talk for themselves, so we need people like Kyle out
• 34:47
  Speaker 1: there helping, keeping them, keeping them around for future generations.
• 34:52
  Speaker 3: Kyle, really quick here, your mic is muted right now.
• 34:54
  Speaker 3: If you want to go ahead and unmute that.
• 34:55
  Speaker 1: Oh I was just gonna do all the talking for Kyle.
• 34:58
  Speaker 1: Just look at his face.
• 35:01
  Speaker 8: As my friend says, Uh, I'm not an environmental extremist.
• 35:07
  Speaker 2: I'm an extreme environmentalist.
• 35:10
  Speaker 8: Maybe maybe that's a better way to put it, but
• 35:12
  Speaker 8: I honestly am more of a conservationist. And and and uh,
• 35:16
  Speaker 8: those plants I used to be in the same boat.
• 35:18
  Speaker 8: I'd walk up past them and never even notice them
• 35:21
  Speaker 8: or or paid pay any mind to them whatsoever. But when, uh,
• 35:26
  Speaker 8: when I when I was on a property, uh, I
• 35:28
  Speaker 8: guess back in like twenty eighteen that just had a
• 35:30
  Speaker 8: ton of wildlife, and I was like, what what the
• 35:33
  Speaker 8: heck's going on with this place? And I saw the
• 35:35
  Speaker 8: color man like it just uh a switch went off
• 35:38
  Speaker 8: and and uh it all it all started to make sense.
• 35:41
  Speaker 8: Why why you know that's the that's the habitat. Without that,
• 35:45
  Speaker 8: you don't have wild life.
• 35:46
  Speaker 1: So that's the switch that went off. Is that you
• 35:48
  Speaker 1: were there, you saw a pile of animals, and then
• 35:51
  Speaker 1: you looked around and you went, oh my gosh, look
• 35:53
  Speaker 1: at look at the habitat.
• 35:54
  Speaker 8: Of course, yeah you could hear like you could hear
• 35:57
  Speaker 8: like the amount of insects there too, which is which
• 36:00
  Speaker 8: is crazy when you're into place it's got a ton
• 36:02
  Speaker 8: of diversity. There's gonna be a ton of insects and
• 36:04
  Speaker 8: a ton of ton of birds because of that.
• 36:06
  Speaker 1: Okay, hold on that that that's the perfect segue. You
• 36:10
  Speaker 1: use the word insects. In a recent Instagram post, you
• 36:13
  Speaker 1: said everybody's heard the the uh quote a cattle farmer
• 36:19
  Speaker 1: is really a grass farmer. And then you said, and
• 36:22
  Speaker 1: a turkey hunter should be a you said, managing for insects.
• 36:27
  Speaker 1: But it should be like an insect farmer. So explain
• 36:30
  Speaker 1: explain that for me?
• 36:32
  Speaker 8: Well, I mean to me, it's it kind of puts
• 36:35
  Speaker 8: it in t more simplistic terms, but it's, you know,
• 36:40
  Speaker 8: that's the foundation if you want, if you want to
• 36:42
  Speaker 8: have great cattle, you have to have great pastures, and
• 36:44
  Speaker 8: you have to have healthy pastures. If you want to
• 36:46
  Speaker 8: have great turkey populations, you need to have a lot
• 36:49
  Speaker 8: of insects because that's that's what the poults are eating.
• 36:53
  Speaker 2: And you need to have a lot of seeds and
• 36:55
  Speaker 2: a lot.
• 36:56
  Speaker 8: Of other things as well, like uh, you know in
• 36:59
  Speaker 8: amphibians and and uh salamanders.
• 37:01
  Speaker 2: Uh down here, that's uh.
• 37:03
  Speaker 8: When they're when turkeys are scratching around, they're eating a
• 37:05
  Speaker 8: lot of salamanders and snails and things like that.
• 37:08
  Speaker 2: That you wouldn't even think about.
• 37:10
  Speaker 8: But uh and uh I this is uh, this is
• 37:13
  Speaker 8: something I guess I observed in one of Cow's posts.
• 37:17
  Speaker 2: I guess was a couple of years ago.
• 37:18
  Speaker 8: It may have been a photo he was sharing that
• 37:20
  Speaker 8: somebody sent into him, but he showed a turkey crop
• 37:23
  Speaker 8: that had a bunch of that uh that horsetail read
• 37:25
  Speaker 8: have y'all you know that those like it's a it's
• 37:28
  Speaker 8: called horsetail, that's what I call it. I forget the
• 37:29
  Speaker 8: scientific name, but it's got those little segments.
• 37:31
  Speaker 2: Yep, you can like pull.
• 37:34
  Speaker 8: Yeah, it's hollow and uh and it was this turkey
• 37:37
  Speaker 8: crop is like slap full of that stuff. And I
• 37:39
  Speaker 8: just read about how Native Americans used that to like
• 37:43
  Speaker 8: glaze the inside of their pottery because it had like
• 37:45
  Speaker 8: high silica content, and uh, and.
• 37:48
  Speaker 2: I was just I was like, I wonder if that
• 37:50
  Speaker 2: silica that has to be beneficial for turkeys.
• 37:53
  Speaker 8: And and of course there's some research that somebody had
• 37:55
  Speaker 8: done about uh feeding, uh, feeding some feed to like
• 37:59
  Speaker 8: domestic turkeys that had higher silicon content having better better
• 38:03
  Speaker 8: survival rates and polls and stuff like that. So I
• 38:06
  Speaker 8: thought that was pretty interesting. Uh, even even plants you
• 38:10
  Speaker 8: wouldn't think of.
• 38:11
  Speaker 4: Uh.
• 38:12
  Speaker 2: Oh, you can never you can never really know what
• 38:14
  Speaker 2: all the turkey's gonna need.
• 38:15
  Speaker 8: But if you just throw the whole buffet at them,
• 38:17
  Speaker 8: they're going to have what they need most of the time.
• 38:19
  Speaker 1: So yeah, why is it that we don't have You're
• 38:22
  Speaker 1: often talking about prairies and remnants of prairies, and like,
• 38:27
  Speaker 1: tell me why we don't have a lot of the prairies,
• 38:30
  Speaker 1: and and and then again why I guess you've kind
• 38:33
  Speaker 1: of been talking about why they're so beneficial, but specifically
• 38:37
  Speaker 1: about the prairies.
• 38:39
  Speaker 8: Yeah, I mean the in the southeast here, our prairies
• 38:42
  Speaker 8: were gone before the camera was even invented. Uh So
• 38:45
  Speaker 8: if you want to if you want to like learn
• 38:47
  Speaker 8: about the prairies that used to be here, you have
• 38:49
  Speaker 8: to go way back to these like historic surveys and writings.
• 38:53
  Speaker 8: You know, I read a lot of surveys that were
• 38:55
  Speaker 8: done in the early eighteen hundreds, uh, you know, and
• 38:58
  Speaker 8: and a lot of times they're they're you know, marking
• 39:01
  Speaker 8: section corners and they can't even find trees close by,
• 39:03
  Speaker 8: and so they're having to use stakes, and so you know,
• 39:07
  Speaker 8: then that tells you that that area used to be
• 39:08
  Speaker 8: a prairie. But all of it in the southeast was
• 39:11
  Speaker 8: turned into cotton fields. Pretty much all of it was,
• 39:16
  Speaker 8: except for the rocky places and the areas that were
• 39:19
  Speaker 8: too wet. And so now if you if you find
• 39:23
  Speaker 8: a prairie remnant or remnant grassland, it's going to be
• 39:26
  Speaker 8: in those rocky areas or where like a power line
• 39:29
  Speaker 8: goes across a mountain, or like a steep spot where
• 39:32
  Speaker 8: there's not flat ground that you could plant crops on.
• 39:35
  Speaker 8: So it was our dominant ecosystem in the Southeast, and
• 39:37
  Speaker 8: people find that hard to believe. But that's also including
• 39:40
  Speaker 8: things like long leaf ecosystems, which people think of as forests,
• 39:45
  Speaker 8: but like ninety nine percent of the diversity in a
• 39:49
  Speaker 8: long leaf ecosystem is in the understory, in that grassland
• 39:52
  Speaker 8: that's underneath.
• 39:53
  Speaker 1: So being long leaf pine crag.
• 39:56
  Speaker 8: Yeah, yeah, long leaf pine and uh and so we
• 39:59
  Speaker 8: had shortly on savannahs and oak savannahs, okickrey savannahs, but
• 40:03
  Speaker 8: we also had glades and prairies and fins and bogs
• 40:07
  Speaker 8: and just a whole array of ecosystems. And it was
• 40:11
  Speaker 8: just a mosaic, just a mix of those different ecosystems
• 40:15
  Speaker 8: across the Southeast.
• 40:16
  Speaker 1: Kyle, You've got some pictures or you sent pill some
• 40:19
  Speaker 1: pictures right of some of some habitat work that you
• 40:22
  Speaker 1: guys have been doing. When when these pop up here,
• 40:26
  Speaker 1: can you see those two we walk us through a
• 40:29
  Speaker 1: little bit of what we're looking at and what you
• 40:32
  Speaker 1: would call that habitat type.
• 40:34
  Speaker 8: Yeah, so that's a glade or a baron. And just
• 40:37
  Speaker 8: like you can see the power line up in the
• 40:38
  Speaker 8: top right hand corner, So that was a power line
• 40:41
  Speaker 8: right of way that that kind of saved this prairie.
• 40:45
  Speaker 8: That line of steeters you see in front of you,
• 40:47
  Speaker 8: that used to be like an impenetrable wall of cedars.
• 40:50
  Speaker 8: And so the only grassland stuff left is what was
• 40:53
  Speaker 8: right there on the power line. Everything else had turned
• 40:57
  Speaker 8: into a shaded out thicket of cedars, and so you
• 41:00
  Speaker 8: lost all that biodiversity underneath, all that plant diversity.
• 41:03
  Speaker 2: And uh, and then now we've opened it back up.
• 41:06
  Speaker 8: You can see you can see there's some openings in
• 41:08
  Speaker 8: those woods now where we had some Mennon night loggers
• 41:12
  Speaker 8: come in and remove some cedars. We reintroduced fire to it,
• 41:15
  Speaker 8: and uh, place is thriving now. So yeah, Oh that's
• 41:20
  Speaker 8: a Nashville bread root, which is pretty uncommon. It's really
• 41:24
  Speaker 8: only found like around Nashville and in a few little
• 41:27
  Speaker 8: spots in Alabama, and it grows on limestone. But you
• 41:30
  Speaker 8: all have I think there's some bread root out west.
• 41:32
  Speaker 8: They had these huge tubers that was like it was
• 41:36
  Speaker 8: a it was a main food source for for Native Americans.
• 41:39
  Speaker 5: But that root is that the yellow one.
• 41:41
  Speaker 8: Uh theroot, it's kind of like it looks like Loopine
• 41:46
  Speaker 8: kind of believes do. But uh, there's a there's one
• 41:50
  Speaker 8: out west that everybody talks about. Uh maybe only in
• 41:53
  Speaker 8: the botanical like the botanist world people, that's the more
• 41:57
  Speaker 8: common one. But this is that same glade man Alabama,
• 42:01
  Speaker 8: larkspur that's only found in Alabama. And this is one
• 42:05
  Speaker 8: of those places where there's just insects everywhere. It's just
• 42:07
  Speaker 8: it's it's incredible. It's like a time capsule.
• 42:10
  Speaker 1: And then I'm sure the turkeys probably eat the plants,
• 42:13
  Speaker 1: but they're all there there for the for the bugs, right, speak.
• 42:17
  Speaker 2: Of the devil insects. Yeah.
• 42:19
  Speaker 8: Yeah, that's my buddy Allen who who bought one of
• 42:22
  Speaker 8: these glades. So we got twenty four acres next door
• 42:26
  Speaker 8: that has a feederaling endangered leaky prairie clover on it.
• 42:29
  Speaker 2: He bought this population.
• 42:31
  Speaker 8: I was just trying to there's like twelve hundred acres
• 42:33
  Speaker 8: that came up for sale at once that had that
• 42:36
  Speaker 8: had seven of the eight populations of leaky prairie clover
• 42:39
  Speaker 8: in Alabama. So it it was going to be split
• 42:43
  Speaker 8: up into a million pieces, and I was trying to
• 42:44
  Speaker 8: get everybody I could to buy a population of this
• 42:48
  Speaker 8: and and he ended up with this glade and it's
• 42:51
  Speaker 8: it's an absolute incredible example of a limestone glade.
• 42:55
  Speaker 1: How many of those populations populations did you guys buy
• 42:59
  Speaker 1: In the end.
• 43:00
  Speaker 8: There's there's six that are being managed now and two
• 43:04
  Speaker 8: years two years ago, there were none.
• 43:06
  Speaker 2: None of them were being managed.
• 43:07
  Speaker 8: And so so that leafy prairie clover that's on there
• 43:09
  Speaker 8: is federally dangered, but there's just like a ton of
• 43:12
  Speaker 8: other rare species that grow there too, So we're conserving
• 43:16
  Speaker 8: a federally endangered plant, but also you know, hundreds of
• 43:19
  Speaker 8: other plant species that are high conservation value. And then
• 43:24
  Speaker 8: the benefits to that is there's a lot of wildlife there.
• 43:26
  Speaker 8: There's still wild quail and you know it's a you
• 43:30
  Speaker 8: know a great place for hunting and recreating. So not
• 43:33
  Speaker 8: just good for turkeys, Yeah, yeah, it's good for people
• 43:38
  Speaker 8: who like to look at plants too, So right, right,
• 43:41
  Speaker 8: if that has any if that has any value in
• 43:43
  Speaker 8: real estate, it's hard to quantify.
• 43:47
  Speaker 1: All right, Well, folks, you can find more about what
• 43:50
  Speaker 1: Kyle's doing at well it's up on the screen there
• 43:54
  Speaker 1: if you just listen, it's Kyle Underscore Live Barger and
• 43:56
  Speaker 1: then there's also it's just at Native Habitat project on
• 44:00
  Speaker 1: Instagram too. Is that right?
• 44:02
  Speaker 2: Yeah?
• 44:02
  Speaker 1: Yeah, but go check it out. Like I said, even
• 44:05
  Speaker 1: if you're not into uh plants, the native plants ecosystems,
• 44:12
  Speaker 1: after you watch a couple of Kyle's posts, you will
• 44:14
  Speaker 1: be any other questions, boys, you guys have for Kyle.
• 44:18
  Speaker 4: No, we just got to get you back on One
• 44:20
  Speaker 4: Minute Fishing again. Here.
• 44:21
  Speaker 2: Hey, hey, I had That's what I was gonna say.
• 44:23
  Speaker 2: Where all left? I have to and this you go
• 44:25
  Speaker 2: to tell sound like a fishing story. But as soon
• 44:28
  Speaker 2: as y'all hung up my first.
• 44:29
  Speaker 8: Cast, it was within like five seconds I called the
• 44:33
  Speaker 8: biggest crappy of the day.
• 44:34
  Speaker 4: That's what they all say, Kyle, that's what they all say.
• 44:38
  Speaker 2: I know you wouldn't believe me.
• 44:39
  Speaker 1: Hey, well, now that the ice is off, well I'm
• 44:41
  Speaker 1: guessing you didn't have any ice down there in Alabama.
• 44:44
  Speaker 1: But now the ice is off, I'm sure we'll be
• 44:45
  Speaker 1: doing more One Minute fishing. So thanks again for stopping by, Kyle.
• 44:50
  Speaker 1: We'll be in touch.
• 44:51
  Speaker 2: Yeah, thanks y'all.
• 44:52
  Speaker 1: Thanks Okay, now we are onto a Turkey Week hot
• 44:59
  Speaker 1: tip run to you by none on there than are.
• 45:04
  Speaker 1: I think he's not our very own, but he's he's
• 45:06
  Speaker 1: part of our family program. Yeah. Jesse Griffiths, chef Jesse Griffiths,
• 45:11
  Speaker 1: owner of Died do Way. Let me know when you
• 45:13
  Speaker 1: got that ready to play? Phil? Well, we have important
• 45:16
  Speaker 1: business to get to. First, is what turn your head
• 45:19
  Speaker 1: and get what's that face?
• 45:21
  Speaker 10: Don't yeh, that's salty.
• 45:33
  Speaker 11: Yuh, that's salty, Randal your face there listening to that
• 45:42
  Speaker 11: like a kid in a candy Phil.
• 45:45
  Speaker 4: That's when did you do that one?
• 45:48
  Speaker 1: It was a few weeks ago.
• 45:49
  Speaker 4: It's brilliant.
• 45:50
  Speaker 1: I appreciate that. Thanks rand Phil.
• 45:51
  Speaker 3: You know who doesn't like that one is bro Our
• 45:53
  Speaker 3: Brodi and Steve because it's too it's too modern, it's
• 45:56
  Speaker 3: too pop.
• 45:57
  Speaker 5: Yeah, I think you've done better work.
• 45:58
  Speaker 1: Yeah is that a uh? I don't agree?
• 46:02
  Speaker 2: That's what?
• 46:02
  Speaker 1: Yeah?
• 46:03
  Speaker 4: At first I was thinking it was like an eighties song,
• 46:05
  Speaker 4: but no, that's just the vibe.
• 46:07
  Speaker 1: Dude. I got two girls, you know, eleven thirteen year old.
• 46:10
  Speaker 1: I'm all in on pop right now. You know, it's
• 46:13
  Speaker 1: like if you can't beat them, join them kind of
• 46:14
  Speaker 1: a thing, So yeah, bring it.
• 46:16
  Speaker 3: They call that poptimism. Okay, that that was an actual
• 46:20
  Speaker 3: music journalism movement in like the midtooth.
• 46:22
  Speaker 1: Sorry, here's Jesse Jesse Griffith.
• 46:29
  Speaker 12: All right, hop tip making biscuits. You need to get
• 46:32
  Speaker 12: your butter incorporated into your flower.
• 46:35
  Speaker 1: Use it.
• 46:35
  Speaker 12: Cheese greater doesn't have to be a broken cheese greater.
• 46:39
  Speaker 12: But this one is broken, but it'll still work. And
• 46:43
  Speaker 12: so you grate your butter into flour, a little bit
• 46:48
  Speaker 12: of salt, some baking powder, and then it's already in
• 46:53
  Speaker 12: the exact size pieces that you need to make the
• 46:56
  Speaker 12: perfect biscuit which goes great with fried turkey.
• 47:02
  Speaker 1: Hmm, love that guy.
• 47:06
  Speaker 4: I got my own hot tip here.
• 47:07
  Speaker 1: Oh please add on today.
• 47:13
  Speaker 12: These are some beautiful fresh turkey tinted lines from a
• 47:17
  Speaker 12: big old rio that uhot today. And I'm going to
• 47:22
  Speaker 12: remove these tendons from these nice tender loins with the fork.
• 47:28
  Speaker 12: So you get on the pointy and just grip that tendon.
• 47:33
  Speaker 12: Come in with a fork, put the times on either side,
• 47:37
  Speaker 12: grip said tendon and just pull it like this and
• 47:42
  Speaker 12: it'll pull the entire tendon out like that. If you're
• 47:46
  Speaker 12: making stock, this is great edition stock because it's college
• 47:50
  Speaker 12: and it'll convert over to gelatin. Just save those up
• 47:53
  Speaker 12: your stock and then you have a perfectly tendon free,
• 47:58
  Speaker 12: tended out Brian Dredge and Fry.
• 48:06
  Speaker 1: Do you still have something to add? I do.
• 48:10
  Speaker 2: You know?
• 48:12
  Speaker 4: You're making your morning toast and you realize that all
• 48:15
  Speaker 4: the butter's in the fridge and it's it's too hard
• 48:17
  Speaker 4: to spread. Well, you don't want to tear up that toast,
• 48:20
  Speaker 4: especially using cheap sandwich bread.
• 48:23
  Speaker 1: Yeah, that's why I was thinking, Man, just leave his
• 48:24
  Speaker 1: butter out on the well.
• 48:26
  Speaker 4: Sometimes sometimes you use all the counter butter the night before.
• 48:29
  Speaker 1: Okay, I'm tracking.
• 48:31
  Speaker 4: So if you find yourself in that situation, you get
• 48:33
  Speaker 4: out of the cheese grater and you grate your butter
• 48:35
  Speaker 4: on your toast. That way, you don't have to just
• 48:38
  Speaker 4: tear up that beautiful wonderbread.
• 48:40
  Speaker 1: So you were already aware of this, Oh yeah, hot tip.
• 48:43
  Speaker 1: That was hot tip.
• 48:45
  Speaker 4: Just to show that I already knew that hot tip,
• 48:48
  Speaker 4: which is the best kind of hot tip.
• 48:50
  Speaker 1: Brody, you're a biscuit maker, right m hm? Or isn't.
• 48:53
  Speaker 1: It's a little bit of a pain in the butt
• 48:55
  Speaker 1: to sit there with like a knife and and or the.
• 48:59
  Speaker 5: Thing you used to mashed potatoes. Whatever that thing is called.
• 49:02
  Speaker 1: You know, well, I believe it. That thing what is that? No,
• 49:07
  Speaker 1: but it's not the one you use for mashed potatoes.
• 49:09
  Speaker 1: There's one that actually is meant to cut butter, any flour,
• 49:12
  Speaker 1: pastry cutter, I believe. But anyways, you still got to
• 49:17
  Speaker 1: cut the butter up into pieces and then cut it
• 49:19
  Speaker 1: into the flour. With this method here, it's small enough,
• 49:23
  Speaker 1: thin enough that you don't have to do the cutting
• 49:25
  Speaker 1: part anymore. Like you don't have to do the cutting
• 49:27
  Speaker 1: into the flower. You can basically just start adding your
• 49:29
  Speaker 1: wet ingredients and start to make me.
• 49:32
  Speaker 5: What my son does was to just melt the butter
• 49:34
  Speaker 5: in a microwave and then pour it.
• 49:36
  Speaker 1: No, no, no, that will.
• 49:38
  Speaker 4: That's like I've done that on my toast before too.
• 49:42
  Speaker 1: Your butter or any fat that you're using. The other day,
• 49:45
  Speaker 1: I did half butter, half lard. It's got to be cold.
• 49:49
  Speaker 1: If it gets all melty, you're just gonna I don't
• 49:52
  Speaker 1: even know what's gonna happen. Jesse could explain that the
• 49:55
  Speaker 1: other hot tip, I did that yesterday in preparation for
• 49:59
  Speaker 1: making I fried turkey. Holy shit, does that work a
• 50:02
  Speaker 1: lot better than trying to fillet that chunk of silver
• 50:05
  Speaker 1: skin out of there with a knife way faster. Yeah,
• 50:09
  Speaker 1: do you guys have an opinion on which hot tip
• 50:13
  Speaker 1: of I've.
• 50:14
  Speaker 5: Used that the tenderloin one for a long time.
• 50:18
  Speaker 1: Oh you already knew that one. Man, Maybe everybody knows.
• 50:22
  Speaker 4: That I'm gonna go with the butter and the cheese grater.
• 50:25
  Speaker 5: Yeah, if you want some badass biscuits, I think that's.
• 50:30
  Speaker 1: Okay. I'm gonna disagree with you guys and think that
• 50:33
  Speaker 1: for Turkey Week. You know, taking the silver skin out
• 50:36
  Speaker 1: of those tender loins with the fork is the better
• 50:39
  Speaker 1: hot tip. But still it's two to one, so Jesse,
• 50:43
  Speaker 1: you're a winner either way. Congratulation, nice tips, thanks for
• 50:47
  Speaker 1: thanks for doing those for me down there in tayhas
• 50:52
  Speaker 1: all right? That brings us too, my lagger love calling,
• 50:58
  Speaker 1: Why at my lagger? Why what's happening? How's it going? Guys?
• 51:03
  Speaker 1: It's going great. Although you're the one, you're outside under
• 51:06
  Speaker 1: bluebird skies and we're in this stuffy podcast studio. But
• 51:11
  Speaker 1: it looks nice there.
• 51:13
  Speaker 9: Yeah, man, I have no complaints today, beautiful day, about
• 51:16
  Speaker 9: sixty degrees here tail into wintertime.
• 51:19
  Speaker 4: That's about all you could ask for.
• 51:21
  Speaker 1: All right, bring us up to speed. This is a
• 51:25
  Speaker 1: very selfish guest on my part. No one else really
• 51:27
  Speaker 1: cares what why it's doing up here as well.
• 51:29
  Speaker 5: I will if you ever invite us to go hunting there.
• 51:32
  Speaker 1: You haven't been invited yet, no, Oh okay, well I'll
• 51:35
  Speaker 1: take care of that right after this show.
• 51:37
  Speaker 3: Yeah, and the video might be kind of hit or
• 51:38
  Speaker 3: miss with Whitet as he moves through the property, so
• 51:42
  Speaker 3: apologies to the YouTube audience, it might fluctuate a bit.
• 51:45
  Speaker 1: All right, we'll try to explain everything that we're seeing.
• 51:47
  Speaker 1: But why it's been up there logging my dad Mi's
• 51:52
  Speaker 1: place now for geez, I don't know since about September
• 51:56
  Speaker 1: October of last year. And where are we at right now? Why?
• 52:02
  Speaker 9: Yeah, this one's been a bit of a process. But
• 52:06
  Speaker 9: I'm gonna flip you around here if I can. It
• 52:08
  Speaker 9: doesn't look like I can, I'll turn around like this.
• 52:13
  Speaker 9: So I don't know what all you guys can see.
• 52:17
  Speaker 9: But right down here we've done kind of a clear cut.
• 52:22
  Speaker 9: This is the area that Yanni's gonna be turning into
• 52:24
  Speaker 9: kind of an oak savannah. And the way that we
• 52:28
  Speaker 9: designed this property was not only for you know, timber management,
• 52:33
  Speaker 9: but also for wildlife habitat management. You can see down
• 52:36
  Speaker 9: here we kind of left a pocket of white oak trees.
• 52:40
  Speaker 9: They're gonna be left for mass crop and savannah purposes. Yeah,
• 52:45
  Speaker 9: and there's a couple of different goals on this one.
• 52:47
  Speaker 9: You know, there's a small part of the property that's
• 52:49
  Speaker 9: gonna be kind of converted back into an oak savannah.
• 52:52
  Speaker 9: We are managing for an oak forest and then a
• 52:56
  Speaker 9: young oak forest. And then if you I'm gonna try
• 53:00
  Speaker 9: not to move too fast here, but if you look
• 53:02
  Speaker 9: behind me back here, we did leave kind of a
• 53:05
  Speaker 9: mature stand of residual oak trees. How many acres is there, Yanni?
• 53:13
  Speaker 1: Yeah, they're ridgetops. Yes, depending on you know, where you demarket,
• 53:17
  Speaker 1: it'd be six to eight acres.
• 53:19
  Speaker 2: Yeah.
• 53:20
  Speaker 9: And so what we've done here is we've pretty well
• 53:22
  Speaker 9: impacted the majority of a forty acre parcel, like I said,
• 53:25
  Speaker 9: with the with the intent to convert it back into
• 53:28
  Speaker 9: better habitat and uh, all the benefits that young forests bring.
• 53:33
  Speaker 1: All right, how is this gonna? How is what we're
• 53:35
  Speaker 1: looking at there? And just for folks that are that
• 53:37
  Speaker 1: can see this, you can see those the thicker forest
• 53:40
  Speaker 1: in the background of that video, that's what that place
• 53:43
  Speaker 1: looked like too, is a closed canopy. Uh, you know,
• 53:47
  Speaker 1: mixed upland oak forests. And now you can see we
• 53:49
  Speaker 1: have uh, we're letting a lot of sunlight hit the
• 53:52
  Speaker 1: ground there. But tell us how that's gonna be beneficial
• 53:56
  Speaker 1: to turkeys.
• 53:58
  Speaker 9: Yeah, man, Young four is great for a lot of
• 54:01
  Speaker 9: different types of animals, especially in this area. This area
• 54:06
  Speaker 9: used to be really heavily impacted by fire. There was
• 54:08
  Speaker 9: kind of always constant young forest happening, constant regeneration happening.
• 54:13
  Speaker 9: That doesn't happen quite so much anymore.
• 54:16
  Speaker 2: So.
• 54:16
  Speaker 9: Species like turkey, the rough grouse, deer, non game species,
• 54:20
  Speaker 9: they all rely on not only mature forest, but also
• 54:22
  Speaker 9: that young forest type. When you're talking about turkey specifically,
• 54:27
  Speaker 9: I mean what we're doing here, as you can see
• 54:28
  Speaker 9: behind me, we've got the mature stand You know, those
• 54:32
  Speaker 9: trees are gonna be left for mass crop producers, They're
• 54:35
  Speaker 9: gonna be left for roosting trees. And then as you
• 54:39
  Speaker 9: transition into this oak savannah, we're gonna have an edge
• 54:44
  Speaker 9: here that's gonna be great for nesting and brooding. And
• 54:47
  Speaker 9: then when you get out into that clear cut area
• 54:49
  Speaker 9: in the savannah area. Now I'm not a savannah expert,
• 54:53
  Speaker 9: but the interesting thing about converting things back to savannah
• 54:57
  Speaker 9: is you not only get the the use of the trees,
• 55:00
  Speaker 9: but there's also a lot going on on the ground
• 55:02
  Speaker 9: with the forbes and the plants and everything. You're gonna
• 55:06
  Speaker 9: create a lot more insects, a lot more food for
• 55:08
  Speaker 9: the turkeys.
• 55:09
  Speaker 4: You get an open area like that.
• 55:10
  Speaker 1: Turkeys love to strut out.
• 55:12
  Speaker 9: In those open areas, roost up in the trees where
• 55:15
  Speaker 9: they can see something, you know, from that savannah.
• 55:20
  Speaker 1: Yeah, it's interesting. You sent me some a little publication
• 55:25
  Speaker 1: from I think it was the sixties or maybe even
• 55:27
  Speaker 1: the late fifties yesterday, and it said that at a
• 55:30
  Speaker 1: time was that was like one of Wisconsin, at least
• 55:33
  Speaker 1: in the southern half of Wisconsin, Oak savannahs were one
• 55:36
  Speaker 1: of the dominant landscapes and now it's one of the
• 55:40
  Speaker 1: hardest to find landscapes in Wisconsin. Yeah, you're absolutely right.
• 55:47
  Speaker 9: Savannah or you know, southern Wisconsin was definitely dominated by
• 55:50
  Speaker 9: savannah at one time, mainly because of that fire aspect
• 55:54
  Speaker 9: that we're missing now and with the lack of the
• 55:57
  Speaker 9: fire on the landscape and everything else that's changed that
• 56:03
  Speaker 9: humans have brought, you know, different invasive species and things
• 56:06
  Speaker 9: like that that's kind of gone away, and a lot
• 56:08
  Speaker 9: of that is transitioning into kind of a more more
• 56:11
  Speaker 9: of a maple forest, which is fine, but it's just
• 56:15
  Speaker 9: not what was here before we got here.
• 56:17
  Speaker 1: Well, I'm planning on bringing back the fire too, so
• 56:21
  Speaker 1: hopefully we can continue, you know, make more savannah. Any questions, Yeah, boys.
• 56:26
  Speaker 4: Have you seen any turkeys while you're out there?
• 56:29
  Speaker 1: It's a good question.
• 56:30
  Speaker 4: You got a little scouter report for your honest here.
• 56:33
  Speaker 9: Yeah, there's turkeys everywhere. They seem to be a little
• 56:36
  Speaker 9: bit more skitty. They seem to be a little bit
• 56:39
  Speaker 9: they seem to be a little bit more skittish with
• 56:42
  Speaker 9: the logging operation than the deer are. But they're definitely
• 56:46
  Speaker 9: utilizing the areas around here. There's a lot of roosting happening.
• 56:49
  Speaker 9: Right behind me, to the south a little ways, there's
• 56:52
  Speaker 9: some travel corridors they've been using. They're they're curious, they're
• 56:55
  Speaker 9: just not sure about it yet. Since we're still working
• 56:58
  Speaker 9: in here.
• 56:58
  Speaker 4: Mmm mmmmm, buddy, that's intriguing.
• 57:02
  Speaker 1: Yeah, about thirty days. I'll be sitting right where Why
• 57:05
  Speaker 1: it's at right there and listening to one of them gobblers.
• 57:07
  Speaker 1: I hope, I.
• 57:08
  Speaker 4: Hope you put him there.
• 57:11
  Speaker 9: Yeah, we're working on finishing this project up, so it
• 57:14
  Speaker 9: should settle down just in time for Turkey on for him.
• 57:16
  Speaker 1: Yeah, why, it's hoping to not be there by the
• 57:19
  Speaker 1: time I get there, But if he is, then yeah,
• 57:21
  Speaker 1: I'm gonna jump in the dozer and work with him.
• 57:23
  Speaker 2: Why.
• 57:24
  Speaker 1: Thanks for taking a break from your day man and
• 57:27
  Speaker 1: giving me an update. Hopefully everybody else here enjoyed that
• 57:30
  Speaker 1: as well. Enjoy the nice day. Put on some sunscreen.
• 57:34
  Speaker 1: Don't get burned.
• 57:35
  Speaker 9: I appreciate you guys having me brody doctor Nall.
• 57:37
  Speaker 4: Good talking to you. Thanks, thanks, nice meeting you.
• 57:43
  Speaker 2: Well.
• 57:44
  Speaker 1: Now what you guys have all been waiting for. The
• 57:48
  Speaker 1: photo contest is exciting. It is exciting. We got We
• 57:52
  Speaker 1: had over two hundred submissions. That's great. Thanks everyone. Yeah,
• 57:57
  Speaker 1: do we have a jingle for We appreciate it. I
• 57:59
  Speaker 1: don't have a ging for this. No, you want to
• 58:02
  Speaker 1: just sing something freestyle, It's okay, something involving Turkey.
• 58:07
  Speaker 4: It's the photo contest, the most contested photo.
• 58:13
  Speaker 1: You were singing some some Kelly Clarkson earlier is it
• 58:15
  Speaker 1: since you've been goblin? Oh yeah, I can. That's all
• 58:20
  Speaker 1: I got.
• 58:21
  Speaker 4: I'm sorry, listen, no, no, we'll work on it. We'll
• 58:23
  Speaker 4: work on We've got twelve months.
• 58:25
  Speaker 1: Thank you, I mean for just thirty seconds to whip
• 58:28
  Speaker 1: something up. Might have been my best one yet. Yeah. Yeah,
• 58:30
  Speaker 1: it's pretty good. So we had over two hundred submissions.
• 58:33
  Speaker 1: Appreciate you all doing that. Corey says that we had
• 58:38
  Speaker 1: pregnant wives slash girlfriends with their birds and belly bumps.
• 58:43
  Speaker 1: He didn't think they were that impressive, though. He didn't
• 58:45
  Speaker 1: not share those with us, so we didn't. So if
• 58:49
  Speaker 1: that was one of yours, I'm sorry that did not
• 58:52
  Speaker 1: make it to the top twenty. But we saw a
• 58:56
  Speaker 1: bunch of cool photos, uh, a lot of kids, kids
• 59:00
  Speaker 1: with parents, kids, dead birds, big smile and faces, which
• 59:05
  Speaker 1: I love. This brings up something that I've been working on.
• 59:09
  Speaker 1: If you want a reminder of how to be in
• 59:12
  Speaker 1: the moment, because you know, we all tell anybody, anybody
• 59:14
  Speaker 1: that's been a parent for more than ten years, as
• 59:18
  Speaker 1: soon as you meet somebody that's got like a newborner,
• 59:21
  Speaker 1: like you can't help yourself but to be like, man, listen, here,
• 59:25
  Speaker 1: this shit's gonna go by so fast. You have to
• 59:27
  Speaker 1: figure out a way to like relish every moment, stay
• 59:31
  Speaker 1: in the moment, right, It's so hard to do. Recently,
• 59:35
  Speaker 1: I've been I've had to I had to find baby
• 59:38
  Speaker 1: pictures and sort of like show a a album of
• 59:43
  Speaker 1: my oldest daughter from zero to thirteen that they're going
• 59:48
  Speaker 1: to use in a slideshow for eighth grade graduation. With
• 59:52
  Speaker 1: iPhone and I'm sure with the other phones now you
• 59:54
  Speaker 1: can literally just go to your photos and put in
• 59:57
  Speaker 1: someone's name and then every single picture with that person
• 1:00:00
  Speaker 1: where most of them pop up. And man, you won't
• 1:00:03
  Speaker 1: talk about a good way to draw out some tears.
• 1:00:05
  Speaker 1: Just do that with your kids and then scroll all
• 1:00:07
  Speaker 1: the way to the bottom and just start scrolling through there.
• 1:00:11
  Speaker 1: It draws out some tears, but it's a reminder because
• 1:00:14
  Speaker 1: you're like, well, damn, don't get to have that moment
• 1:00:16
  Speaker 1: again when they were all little and young and cuddly.
• 1:00:19
  Speaker 1: But it reminds you to then hopefully that night at dinner,
• 1:00:22
  Speaker 1: get off the phone and stay in the moment and
• 1:00:25
  Speaker 1: you know, be with your kids because it's fleeting, all right.
• 1:00:28
  Speaker 1: That's all I got to say about that. But uh, yeah,
• 1:00:32
  Speaker 1: you can't help yourself, right, Brodie. Yeah, Man, when you're
• 1:00:35
  Speaker 1: when you get to be our age and you got
• 1:00:37
  Speaker 1: kids that are past ten.
• 1:00:39
  Speaker 5: I mean you're in the same boat. Like my older
• 1:00:42
  Speaker 5: kid is thirteen now going on, it'll be fourteen early fall,
• 1:00:47
  Speaker 5: like it's it's sinking in. It's like, holy shit, only
• 1:00:50
  Speaker 5: a few years left to hang out. I mean we'll
• 1:00:52
  Speaker 5: hang out obviously, Oh yeahs older, but not like you
• 1:00:56
  Speaker 5: have been right, So like sad, I'm all about like
• 1:01:00
  Speaker 5: hunt and fishing with them.
• 1:01:02
  Speaker 1: All right. Hopefully I didn't bring anybody down. But as
• 1:01:04
  Speaker 1: a reminder, stay in the moment with your family and
• 1:01:07
  Speaker 1: your kids. If you need a way to help yourself
• 1:01:09
  Speaker 1: do that, just go into your iPhone photos and look
• 1:01:11
  Speaker 1: at all the pictures of your kids when they were little.
• 1:01:14
  Speaker 1: Back to the photo contest, we had twenty coury had
• 1:01:19
  Speaker 1: twenty good ones for us. We narrowed it, narrowed it
• 1:01:22
  Speaker 1: down to three, and we're gonna now ask the live
• 1:01:27
  Speaker 1: audience to help us pick who should be one, two,
• 1:01:31
  Speaker 1: and three.
• 1:01:32
  Speaker 3: Yeah, before we look at these pictures for the very
• 1:01:33
  Speaker 3: first time, we are going to be polling the live
• 1:01:36
  Speaker 3: chat of the YouTube live audience right now. So after
• 1:01:39
  Speaker 3: we look at these top three pictures. I will put
• 1:01:42
  Speaker 3: up a pole between photos number one, two and three,
• 1:01:45
  Speaker 3: and you are going to decide the winner.
• 1:01:48
  Speaker 4: Phil is digging into his toolbox here.
• 1:01:50
  Speaker 1: That's right, I already picked the winner. And if you
• 1:01:53
  Speaker 1: guys don't agree with me, I don't know what we're
• 1:01:55
  Speaker 1: gonna do. All right, are we ready for this? Yeah?
• 1:01:57
  Speaker 1: Let's go. Okay, let's bring up photo number one on here.
• 1:02:02
  Speaker 1: Remember one of the prizes, the winner, the winner, winner.
• 1:02:07
  Speaker 1: Everybody is a winner here the top three winners, but
• 1:02:09
  Speaker 1: the winner winner get the first light tree line turkey
• 1:02:13
  Speaker 1: vest I was wearing one of those when I shot
• 1:02:16
  Speaker 1: my Texas Rio the other day.
• 1:02:18
  Speaker 4: I was wearing this one earlier, which is why all
• 1:02:20
  Speaker 4: the straps are stretched out.
• 1:02:22
  Speaker 1: They get this bad boy too, Yeah, they get a
• 1:02:24
  Speaker 1: Moultrie or yeah, Moultrie Edge two sell camera I've been
• 1:02:30
  Speaker 1: using for a couple of years now. I love those cameras.
• 1:02:33
  Speaker 1: And what else? We got some calls, right, some felps calls. Corey,
• 1:02:36
  Speaker 1: you're throwing in a bunch of calls. Runner runner up
• 1:02:41
  Speaker 1: is going to get help me out, Corey? What's runner up?
• 1:02:44
  Speaker 1: Get more more calls and their choice? Okay? And then
• 1:02:54
  Speaker 1: and third place gets can't beat that. Everybody's a winner,
• 1:03:00
  Speaker 1: all right. So the first picture, Phil had it up
• 1:03:02
  Speaker 1: there for a second. Let's come back to it. Phil
• 1:03:04
  Speaker 1: sent in from Jacob Zetterman. It's a pretty picture composed.
• 1:03:11
  Speaker 4: Well, pretty gun, pretty gun both unbelievably. Remember remember, friends
• 1:03:18
  Speaker 4: out there in the audience, you're voting on this, So
• 1:03:21
  Speaker 4: take a good hard look.
• 1:03:22
  Speaker 5: Well you like this one because oh yeah, because of
• 1:03:26
  Speaker 5: the caption.
• 1:03:27
  Speaker 1: Is it in here?
• 1:03:28
  Speaker 2: It is?
• 1:03:29
  Speaker 1: The caption is in here that came It was in
• 1:03:31
  Speaker 1: the email that came with this photograph. And Jacob's caption reads,
• 1:03:37
  Speaker 1: tell Steve switching from flintlock to percussion. It's a little
• 1:03:42
  Speaker 1: bitch move. Actually, actually Jacob didn't say LB. He just
• 1:03:48
  Speaker 1: said woos. He said, tell Steve switching from flintlock to
• 1:03:51
  Speaker 1: percussion is a w's move. There you go, Steve. I
• 1:03:55
  Speaker 1: hope you're listening and you hear that. You're just gonna
• 1:03:59
  Speaker 1: be a little baby from here on out with your
• 1:04:01
  Speaker 1: mutt new muzzle oder. All right, number two.
• 1:04:05
  Speaker 5: Mm, Happy Halloween.
• 1:04:08
  Speaker 1: This is this is Ed Snell with a fall bird.
• 1:04:14
  Speaker 5: Come on, Phil, can you zoom in there?
• 1:04:15
  Speaker 9: Like?
• 1:04:16
  Speaker 1: I can't know I'll make maybe I can, But What
• 1:04:20
  Speaker 1: popped out to me when I first saw his picture was, well,
• 1:04:23
  Speaker 1: a couple of things, Ed, And this is before we
• 1:04:26
  Speaker 1: read Ed's email. One, he remembered his hearing protection and
• 1:04:29
  Speaker 1: nothing else.
• 1:04:30
  Speaker 4: Yeah. For the For the listeners who don't have the
• 1:04:32
  Speaker 4: benefit of YouTube, the photo shows a man standing on
• 1:04:36
  Speaker 4: the little walkway next to his house. He's wearing extra
• 1:04:40
  Speaker 4: toughs set of a headset of hearing protection and a
• 1:04:45
  Speaker 4: pair of boxer shorts, and he holds a turkey and
• 1:04:49
  Speaker 4: he has a shotgun slung over his shoulder.
• 1:04:51
  Speaker 1: Is there anything in his left hand? Doesn't look like it.
• 1:04:55
  Speaker 1: He's just the clenched fists. Okay, he just yeah, he's
• 1:04:58
  Speaker 1: just excited. Yeah. But even before we uh read Ed's caption,
• 1:05:05
  Speaker 1: I was like, man, looks like you got a hen
• 1:05:07
  Speaker 1: and Broy said, well, yeah, look at the pumpkin. It's
• 1:05:09
  Speaker 1: a It was a fall hunt. Ed's caption read, I
• 1:05:13
  Speaker 1: woke up to a flock of birds in my yard,
• 1:05:17
  Speaker 1: grabbed the shotgun and knew I was going to be shooting,
• 1:05:20
  Speaker 1: so I grabbed ear protection. Two didn't bother with the pants.
• 1:05:24
  Speaker 4: Though.
• 1:05:25
  Speaker 1: We're giving a lot of weight to the good captions.
• 1:05:29
  Speaker 5: Ye, good stories are good.
• 1:05:30
  Speaker 1: Hell yeah, all right. Photo number three came in from
• 1:05:36
  Speaker 1: Austin McDaniel oother good story.
• 1:05:39
  Speaker 4: And for our listeners, the photo shows two men behind
• 1:05:45
  Speaker 4: a bird with a bow, and behind them is a
• 1:05:49
  Speaker 4: billboard for Cafe risk A.
• 1:05:51
  Speaker 1: Yeah.
• 1:05:51
  Speaker 5: So if any of you listeners have been to Cafe
• 1:05:54
  Speaker 5: risk A at exit three seventy four in some unknown state,
• 1:06:00
  Speaker 5: you're about to figure out a good turkey two seven.
• 1:06:03
  Speaker 1: It's not gonna be unknown, because Austin wrote, we killed
• 1:06:07
  Speaker 1: this bird in Florida two hundred yards from this signe.
• 1:06:11
  Speaker 1: There you go.
• 1:06:12
  Speaker 5: We just did a big spot burn.
• 1:06:13
  Speaker 1: Yeah. I apologize for reading that caption, but man, if
• 1:06:20
  Speaker 1: you're in Florida right now and struggling, uh, there you go,
• 1:06:23
  Speaker 1: figure out where heasit three seventy four, and I.
• 1:06:26
  Speaker 3: Found there on Instagram thirty three plus years of family
• 1:06:29
  Speaker 3: owned adult diner entertainment.
• 1:06:32
  Speaker 4: An adult diner, wow, and then even an adult diner.
• 1:06:35
  Speaker 4: And then you could just say I'm going to my
• 1:06:36
  Speaker 4: turkey spot. You know I'll be there all weekend.
• 1:06:40
  Speaker 1: Well, let's not digress too much, okay, Phil, how much
• 1:06:45
  Speaker 1: time do we need to give everybody? Let's give people
• 1:06:48
  Speaker 1: a couple minutes. I'm gonna put the pull up now.
• 1:06:50
  Speaker 4: Folks, democracy and action. Here the voice of the people
• 1:06:55
  Speaker 4: will speak.
• 1:06:56
  Speaker 1: Like I said, I already know who won. You guys disagree.
• 1:06:59
  Speaker 1: You don't know what a good turkey photo is?
• 1:07:03
  Speaker 11: Uh?
• 1:07:03
  Speaker 1: Should we do a little listener feedback? Well, listener feedback
• 1:07:07
  Speaker 1: while the pole. That's a great, great idea, honest, look
• 1:07:09
  Speaker 1: at that host. Hey, I could also pitch the new
• 1:07:13
  Speaker 1: television program that that we have coming out today at
• 1:07:17
  Speaker 1: some point. Absolutely do that right now. Okay you may
• 1:07:21
  Speaker 1: have heard, you may have not. We've got a new
• 1:07:23
  Speaker 1: program out. It's gonna be out today at some point.
• 1:07:26
  Speaker 1: I wish I knew what time. Probably soon. Here it's live.
• 1:07:29
  Speaker 1: She watched it.
• 1:07:31
  Speaker 4: You got something to do.
• 1:07:34
  Speaker 1: It's called meat Eater Roasts. Yours truly hosted it. One
• 1:07:40
  Speaker 1: thousand people have already viewed it, which means they must
• 1:07:42
  Speaker 1: be digging it. It's uh, it's a little cooking competition show.
• 1:07:46
  Speaker 1: We we have a little process here within Meat Eater
• 1:07:49
  Speaker 1: where h colleagues employees submit ideas and there's been a
• 1:07:54
  Speaker 1: lot of ideas submitted for some sort of cooking competition show.
• 1:07:58
  Speaker 1: A lot of different versions, but we came up with
• 1:08:00
  Speaker 1: this one. Originally, it was supposed to be roast, as
• 1:08:03
  Speaker 1: in like we're like I was as the host and
• 1:08:05
  Speaker 1: the judges were just going to be roasting and just
• 1:08:07
  Speaker 1: cutting down the people that are trying to cook the
• 1:08:09
  Speaker 1: whole time we've been doing that. But I'd say very lightheartedly,
• 1:08:15
  Speaker 1: but we basically have two people just normal cooks. Brody
• 1:08:18
  Speaker 1: has been a contestant, Randall's been a contestants. Yeah, you
• 1:08:22
  Speaker 1: guys are just normal dudes.
• 1:08:24
  Speaker 7: Yeah.
• 1:08:25
  Speaker 5: The intro of the show, you say ordinary cooks. It
• 1:08:29
  Speaker 5: took a little bit of a fence at that.
• 1:08:31
  Speaker 4: What kind of a I did not?
• 1:08:32
  Speaker 1: What kind of a cook would you describe yourself as?
• 1:08:34
  Speaker 5: I like every day better than just sounds cook noted?
• 1:08:39
  Speaker 5: I like, no, that's a better choice of words.
• 1:08:41
  Speaker 1: I agree every day every day cooks and we make
• 1:08:47
  Speaker 1: them cook against each other limited amount of time, and
• 1:08:50
  Speaker 1: they don't know what protein chunk of while game they're
• 1:08:53
  Speaker 1: cooking until I reveal it in front of them in
• 1:08:55
  Speaker 1: the show. I didn't, right, we didn't cheat on that, right,
• 1:08:58
  Speaker 1: you didn't know what you were cooking. Then we have
• 1:09:01
  Speaker 1: a couple of judges who are mostly a little bit
• 1:09:05
  Speaker 1: more experienced than the everyday cooks that are doing to
• 1:09:08
  Speaker 1: cook him and as they cook, the judges help them,
• 1:09:13
  Speaker 1: roast them, make some jokes, give us some banter, and
• 1:09:16
  Speaker 1: at the end we judge the dishes, rate them, pick
• 1:09:19
  Speaker 1: a winner, give some money to conservation because we like
• 1:09:23
  Speaker 1: to do that. And uh, I've been loving hosting it
• 1:09:26
  Speaker 1: because it's really spurred some like, uh, spurred me out
• 1:09:32
  Speaker 1: of my normal sphere of what I always cook at
• 1:09:35
  Speaker 1: home when it comes to wild game, like I did Karn's.
• 1:09:39
  Speaker 1: I don't want to give away too much, but I
• 1:09:40
  Speaker 1: give I gave away. I cooked what Karn cooked, I've
• 1:09:44
  Speaker 1: cooked what Spencer cooked.
• 1:09:47
  Speaker 4: What about me?
• 1:09:48
  Speaker 1: What else?
• 1:09:49
  Speaker 2: Well?
• 1:09:50
  Speaker 1: Yeah, I I cooked pot roasts often, and so I
• 1:09:53
  Speaker 1: didn't like, I didn't re I didn't remake, I didn't.
• 1:09:58
  Speaker 4: Or a new new outlook on the possibilities with pot roast.
• 1:10:01
  Speaker 1: Hm hmm.
• 1:10:02
  Speaker 5: Hasn't given too much away here?
• 1:10:05
  Speaker 1: All that out anyways, The first episode is live now.
• 1:10:10
  Speaker 1: It is Brody cooking versus Ryan Callahan and for judges
• 1:10:16
  Speaker 1: we have Jesse Griffiths and Steven Ronella. And those those
• 1:10:21
  Speaker 1: boys were harsh. They out of the five episodes we Uh, Jesse.
• 1:10:26
  Speaker 5: Was harsh, but he was also helpful. Steve was just harsh.
• 1:10:29
  Speaker 1: Yeah, it's funny.
• 1:10:30
  Speaker 4: I don't really associate Steve with being judgmental in any way.
• 1:10:35
  Speaker 1: Never Uh they but they did what we asked of them,
• 1:10:40
  Speaker 1: and I think the episode came together nicely.
• 1:10:43
  Speaker 9: Oh.
• 1:10:43
  Speaker 1: I hope that all of you can watch it. Chat
• 1:10:49
  Speaker 1: is in the chat. You made our day today. Thank you,
• 1:10:52
  Speaker 1: Jacob and Austin.
• 1:10:53
  Speaker 3: You're really missing out on this opportunity if you're in
• 1:10:55
  Speaker 3: the chat, show yourselves because right now, uh it is, well,
• 1:11:01
  Speaker 3: it's the spreads getting wider. But we've got well actually,
• 1:11:03
  Speaker 3: before we even say anything about the photo contest, uh,
• 1:11:07
  Speaker 3: let's get a vote from the crew. You guys, Oh yeah,
• 1:11:10
  Speaker 3: are your Your votes do not matter, but just an opinion,
• 1:11:14
  Speaker 3: do you guys like number one from Jacob, number two
• 1:11:17
  Speaker 3: from Ed, or number three from Austin Randall oh Man.
• 1:11:24
  Speaker 4: Ed's photo brought a big smile to my face. I
• 1:11:28
  Speaker 4: like the cafe risk, you know, I.
• 1:11:32
  Speaker 1: Like uh you like going to adult boarders.
• 1:11:36
  Speaker 4: No no billboards, but uh yeah, Ed's smile really delighted me.
• 1:11:42
  Speaker 5: Yeah, I like that pretty picture of that that uh
• 1:11:47
  Speaker 5: musket in that turkey. That's a great photo. But like
• 1:11:52
  Speaker 5: I like, I like Ed, He's great man, Like I like,
• 1:11:55
  Speaker 5: I'd love to be living in that house and see
• 1:11:58
  Speaker 5: if lock of turkey's in the backyard and job out
• 1:12:00
  Speaker 5: there and shoot one.
• 1:12:01
  Speaker 1: Yeah. Well, I was thinking you're gonna say you'd love
• 1:12:03
  Speaker 1: to be Ed's neighbor, and then see Ed jump out
• 1:12:07
  Speaker 1: and shoot.
• 1:12:08
  Speaker 5: Myself doing the exact same. It's very related.
• 1:12:11
  Speaker 4: One of the one of the members of the chat
• 1:12:13
  Speaker 4: just suggest that we should get Ed second or third place,
• 1:12:16
  Speaker 4: so he gets a shirt.
• 1:12:20
  Speaker 1: That's that's witty, or you can just go shirtless with
• 1:12:23
  Speaker 1: the vest. Listen, I'm voing for Ed man. I think
• 1:12:27
  Speaker 1: you that dude's got balls. All right.
• 1:12:29
  Speaker 3: You know, I'm going to give the chat thirty more
• 1:12:31
  Speaker 3: seconds that I'm ending the poll.
• 1:12:33
  Speaker 1: Who are you going for? Phil?
• 1:12:35
  Speaker 3: I mean, it's all due respect to Ed. Incredible picture.
• 1:12:40
  Speaker 3: I like, I like how classing number one is uh,
• 1:12:43
  Speaker 3: and I like I like the uh the cafe risk
• 1:12:46
  Speaker 3: billboard in number three. Those are my Those are my
• 1:12:48
  Speaker 3: two picks.
• 1:12:49
  Speaker 1: I tell you what. They're cutting into my pizza time
• 1:12:51
  Speaker 1: right now. Well, let's go, okay, fifteen more seconds. Fifteen
• 1:12:54
  Speaker 1: more seconds because it's kind of close. So this these
• 1:12:56
  Speaker 1: last few seconds could if you can change the something's
• 1:13:00
  Speaker 1: wrong with you? That would be me weighing or sorry. Ed,
• 1:13:05
  Speaker 1: I'm sure you're a good guy.
• 1:13:08
  Speaker 3: All right, let's give him to five four three two one.
• 1:13:15
  Speaker 3: I am ending the poll in third place with fifteen
• 1:13:21
  Speaker 3: percent of the vote. We have photo number three Austin
• 1:13:25
  Speaker 3: McDaniel the Cafe Riscue billboard.
• 1:13:29
  Speaker 1: Congratulations Austin showing up.
• 1:13:31
  Speaker 5: There's someone driving to that turkey for third place.
• 1:13:35
  Speaker 3: Yeah, and now I'm gonna announce the first place winner.
• 1:13:43
  Speaker 1: With forty three percent of the vote. Tight, we have
• 1:13:49
  Speaker 1: Ed snaw Snell.
• 1:13:52
  Speaker 5: Yeah, send us a picture with some clothes on next time,
• 1:13:56
  Speaker 5: and that makes up with forty percent of the vote.
• 1:13:59
  Speaker 1: Jacob, you'r you got second.
• 1:14:01
  Speaker 4: He'll get a little coverage out of that. Best.
• 1:14:04
  Speaker 1: That'll work very very close, very close, very close.
• 1:14:07
  Speaker 4: And thanks for submitting your photo and thanks for being
• 1:14:10
  Speaker 4: here with us. What a true pleasure.
• 1:14:13
  Speaker 1: Yeah, I mean, I don't know if I have it
• 1:14:15
  Speaker 1: in me to send in a photo anywhere with in
• 1:14:19
  Speaker 1: just my boxer shorts. Would you do that to have
• 1:14:21
  Speaker 1: it publicly displayed for a.
• 1:14:25
  Speaker 4: I would, Oh you would for a free best, I
• 1:14:27
  Speaker 4: come on here and make a buffoon of myself every week.
• 1:14:30
  Speaker 4: You're honest, I don't know why showing a little skin
• 1:14:33
  Speaker 4: is such a hang up?
• 1:14:35
  Speaker 1: All right, last but not least? Thanks again, ed, last
• 1:14:41
  Speaker 1: but not least. Uh, we have the meat eater turkey
• 1:14:46
  Speaker 1: calling contest ongoing, and today it is yours truly versus
• 1:14:51
  Speaker 1: Tony Peterson. And is Tony just on his pot call again?
• 1:14:57
  Speaker 1: You've watched his video? I haven't watched it. That's the
• 1:15:01
  Speaker 1: one he's running both okay.
• 1:15:02
  Speaker 4: And the podcast when he said it's for beginners, right.
• 1:15:07
  Speaker 1: Oh, right, right now, Tony is ahead fifty seven percent
• 1:15:11
  Speaker 1: to my forty two percent. Hey, listen, if that's what
• 1:15:15
  Speaker 1: the people think, that his call sound better, they might.
• 1:15:19
  Speaker 1: I just feel like I did all mine with the
• 1:15:21
  Speaker 1: mouth call. Yeah, I like to make it hard. I
• 1:15:26
  Speaker 1: feel it myself.
• 1:15:27
  Speaker 4: I feel like that's in the spirit of the competition. Yeah,
• 1:15:32
  Speaker 4: get in there and support you honest.
• 1:15:34
  Speaker 1: Yeah, and then support us Yankees, whether it's Peterson, myself,
• 1:15:39
  Speaker 1: who else is left? I don't know? But yeah, plays
• 1:15:44
  Speaker 1: over there calling calling on the top of a mule.
• 1:15:48
  Speaker 1: I I don't understand that except that I guess it's
• 1:15:51
  Speaker 1: just novelty gets uh gets votes. But uh, maybe that'll work.
• 1:15:58
  Speaker 1: But uh, yeah, I say, let's not claim off of
• 1:16:00
  Speaker 1: his high horse. Yeah, oh and uh and yeah, it'd
• 1:16:06
  Speaker 1: be good for a new champion. Anything else to add
• 1:16:10
  Speaker 1: this week?
• 1:16:10
  Speaker 4: Boys, Phil, we got any last minute gems in the chat?
• 1:16:14
  Speaker 3: Yeah, I know, Giannis is itching to get some turkeys.
• 1:16:16
  Speaker 3: You a rapid fire turkey tips? Are you ready for this?
• 1:16:19
  Speaker 2: Well?
• 1:16:19
  Speaker 3: Actually, first Mogor piped in and said wild turkey and
• 1:16:22
  Speaker 3: Hungarian is vad puliaka. I hope you didn't tell me
• 1:16:27
  Speaker 3: to like f my mom or something like that.
• 1:16:30
  Speaker 1: Trusting you, Mogor. You seem like a nice guy. Uh.
• 1:16:33
  Speaker 3: Number one, rapid fire. What's the best state for public
• 1:16:36
  Speaker 3: land turkey hunting opportunities?
• 1:16:39
  Speaker 4: Next question?
• 1:16:40
  Speaker 5: Throw a dart at the map.
• 1:16:42
  Speaker 1: Yeah, man, there's turkeys literally in all the states in
• 1:16:46
  Speaker 1: the lower forty eight, So pick one that has a
• 1:16:49
  Speaker 1: lot of public land you'll probably get good turkey hunting
• 1:16:51
  Speaker 1: on public Top three Snacks for a long turkey sit,
• 1:16:53
  Speaker 1: oh man, pbn J jerkey.
• 1:17:00
  Speaker 5: I like to have a little fried chicken in my backpack,
• 1:17:03
  Speaker 5: which isn't really a snack, but it's good.
• 1:17:05
  Speaker 1: Oh yeah, snacks, snacks and food and meals. It's kind
• 1:17:09
  Speaker 1: of all the same to me when I'm packing my
• 1:17:11
  Speaker 1: turkey vest, So I like i'd rather have more than less.
• 1:17:14
  Speaker 1: Who's gonna kill a turkey first? This year? I have
• 1:17:17
  Speaker 1: killed one?
• 1:17:19
  Speaker 5: I think, Yeah, I think you were the first on
• 1:17:22
  Speaker 5: the crew this year, right might have been.
• 1:17:28
  Speaker 1: Oh that's true. We'll have to check those time codes.
• 1:17:32
  Speaker 2: Uh.
• 1:17:33
  Speaker 1: Any turkey tips for closing the gap.
• 1:17:36
  Speaker 5: Mm, be sneakier, stay where you are.
• 1:17:41
  Speaker 1: Yeah, just real, real quiet calling. That's what I've found.
• 1:17:45
  Speaker 1: That is when you think he can't hear you, he
• 1:17:49
  Speaker 1: can hear you. Decoy or no decoy.
• 1:17:54
  Speaker 5: No decoy for me, I've never killed one over a
• 1:17:58
  Speaker 5: decoy A right, carry them around.
• 1:18:00
  Speaker 1: But this is very I know we're trying to do
• 1:18:03
  Speaker 1: this real fast, Phil, but this is just for if
• 1:18:05
  Speaker 1: I'm going out personally hunting by myself, I'm gonna go
• 1:18:09
  Speaker 1: no decoys.
• 1:18:10
  Speaker 5: I feel like, if you do it right, you can
• 1:18:12
  Speaker 5: set up in a spot if the terrain allows, you
• 1:18:16
  Speaker 5: can set up in a spot where you don't need one.
• 1:18:18
  Speaker 1: Oh, and then in the back in the east, it
• 1:18:22
  Speaker 1: doesn't even have to be terrain, it's vegetation r right.
• 1:18:25
  Speaker 1: You just have to set it up so that the
• 1:18:27
  Speaker 1: turkey has to come see you in your range in
• 1:18:32
  Speaker 1: range right. But again, we hunt western stuff a lot.
• 1:18:37
  Speaker 1: If you're hunting fields, the decoys can be deadly. And
• 1:18:41
  Speaker 1: if I'm guiding, whether it's you know, friends, family, kids, whatever,
• 1:18:46
  Speaker 1: I might be doing that.
• 1:18:47
  Speaker 2: Yeah.
• 1:18:48
  Speaker 5: And I mean you start talking about super realistic decoys
• 1:18:52
  Speaker 5: like these, they can definitely like get a turkey in
• 1:18:57
  Speaker 5: a range when they wouldn't have come otherwise.
• 1:18:59
  Speaker 1: Oh yeah, and you get to see the whole show
• 1:19:01
  Speaker 1: and all that. But I just like to again, I
• 1:19:04
  Speaker 1: like the challenge of calling one in. I like to
• 1:19:06
  Speaker 1: make it hard.
• 1:19:08
  Speaker 3: Okay, last last one? Is pineapple acceptable on pizza?
• 1:19:11
  Speaker 4: Yes?
• 1:19:11
  Speaker 1: Hello? Hell yeah? Speaking of which, let's go eat some pizza.
• 1:19:18
  Speaker 1: Thank you all for listening watching Meat Eater Radio Live
• 1:19:22
  Speaker 1: this week. Again, just one last reminder, go do the
• 1:19:27
  Speaker 1: meat eater dot com see what we got going on there.
• 1:19:30
  Speaker 1: There's all kinds of great content this week. Get you
• 1:19:32
  Speaker 1: fired up for Turkey season. Hell of a show, Phil, congrats,
• 1:19:35
  Speaker 1: Ed