Latest / The MeatEater Podcast / Ep. 283: Meat Glue

Transcript

Ep. 283: Meat Glue · The MeatEater Podcast

• 0:08
  Speaker 1: This is me eat podcast coming at you shirtless, severely
• 0:13
  Speaker 1: bug Bitten, and in my case, underwear listening podcast. You
• 0:18
  Speaker 1: can't predict anything presented by first, like creating proven versatile
• 0:24
  Speaker 1: hunting apparel from Marino bass layers to technical outerwear for
• 0:28
  Speaker 1: every hunt. First like go farther, stay longer. Uh, you
• 0:36
  Speaker 1: want to talk about severely bug bitten? You know what?
• 0:38
  Speaker 1: That's a reference to the andro of the podcast. Very good? Um,
• 0:44
  Speaker 1: holy shit. So, Uh, I'm working I don't even know
• 0:48
  Speaker 1: if you guys know about this thing. I'm working on
• 0:50
  Speaker 1: this same with Phelps, where I've been saying to him
• 0:53
  Speaker 1: how I wanted, uh do a turkey call project Jason
• 0:58
  Speaker 1: Phelps and Phelps game calls. I want to do a
• 0:59
  Speaker 1: turn call project where we walk people through the process
• 1:03
  Speaker 1: of making turkey calls. Starting with a tree. So he's
• 1:08
  Speaker 1: got a buddy where he hunts in. Um, he'd hunted
• 1:12
  Speaker 1: there to spring on this guy's place in Kansas. And
• 1:14
  Speaker 1: this guy's got a ton of black walnuts not far
• 1:16
  Speaker 1: from Walnut, Kansas, so many black walnuts. And he's got
• 1:20
  Speaker 1: a bunch of oh sage orange on his place. So
• 1:23
  Speaker 1: me and Felts went there and we're with some walnut
• 1:26
  Speaker 1: experts and cruised around while you're smirking, she never heard
• 1:31
  Speaker 1: of a walnut walnut expert. That's a pretty neat is
• 1:35
  Speaker 1: this guy's hat, says, we buy walnut logs. I hinted
• 1:40
  Speaker 1: very heavily about wanting that hat, but did not take
• 1:42
  Speaker 1: the bab was like, my goodness, that's a nice hat.
• 1:45
  Speaker 1: I'd love to have a hat like that. Give me
• 1:48
  Speaker 1: your hat, pick it up. Walnut, Kansas. We selected a
• 1:56
  Speaker 1: big gass walnut. I felled it and learned a new
• 2:00
  Speaker 1: felling technique. Um, like when you're cutting stove wood, you
• 2:06
  Speaker 1: know how like the classic and they do it out here.
• 2:08
  Speaker 1: You know, you got your class where you cut the
• 2:09
  Speaker 1: v notch, you know, I mean they want that thing
• 2:13
  Speaker 1: down to the dirt, man, like you could drive a
• 2:15
  Speaker 1: lawnmower over the stumps they leave in the woods. They
• 2:19
  Speaker 1: don't because it's expensive lumber. Yeah, Like when they're doing
• 2:22
  Speaker 1: these like very you know, I mean they you could
• 2:24
  Speaker 1: be cutting down a seven eight thousand dollar tree, you know,
• 2:28
  Speaker 1: Um yeah, they don't. I mean down to the dirt,
• 2:34
  Speaker 1: and they court I'll have to get into a similar time.
• 2:38
  Speaker 1: And it was learned learning interesting felling technique so we
• 2:40
  Speaker 1: felt a big gass walnut and we fetishized its not
• 2:47
  Speaker 1: like big in what a walnut could be, but uh yeah,
• 2:54
  Speaker 1: twenty eight inch bar wouldn't get through it. Um fetishized
• 3:00
  Speaker 1: with a drone and stuff like that, so people can
• 3:02
  Speaker 1: really get to know the tree. Well, what's his name
• 3:05
  Speaker 1: or her name? And then Phelps Then we went and
• 3:10
  Speaker 1: Phelps cut down uh oh sage orange and our estimate
• 3:16
  Speaker 1: is that we'll get a thousand pot calls out of
• 3:18
  Speaker 1: that black walnut. What's the orange for the strikers? He
• 3:26
  Speaker 1: thinks we'll get over a thousand strikers out of the
• 3:28
  Speaker 1: o s a orange, cut it down, bucked it up,
• 3:32
  Speaker 1: brought it to a mill, milled it into and uh
• 3:36
  Speaker 1: we milled it um six It's kind of weird how
• 3:40
  Speaker 1: they do it. Six quarters so inch and a half pieces,
• 3:44
  Speaker 1: but they don't say that when you're running the mill.
• 3:47
  Speaker 1: They say six quarters. I was like, you mean like
• 3:49
  Speaker 1: an inch and a half and they're like six quarters.
• 3:54
  Speaker 1: That's why you didn't get that hat smart And then
• 3:59
  Speaker 1: the strike of pieces we milled smaller and uh anyways,
• 4:03
  Speaker 1: holy cowman, did I get mauled by chiggers the first
• 4:06
  Speaker 1: day I did the promethron all over the place. Um.
• 4:09
  Speaker 1: The second day, we're like going to the mill and
• 4:10
  Speaker 1: I didn't know what the hell I pictured it. I
• 4:12
  Speaker 1: don't know. We're going to this guy's mill, and um
• 4:14
  Speaker 1: I wanted being His mill is basically out in knee
• 4:18
  Speaker 1: knee high grass and we were out there for five
• 4:21
  Speaker 1: hours mill and lumber. And I didn't do anythings. I
• 4:23
  Speaker 1: just had a pair of sneakers on and man, that
• 4:26
  Speaker 1: came up my legs. Dude, I'm in like suffering. Oh
• 4:32
  Speaker 1: this is different bleach bath yet. No, I haven't done
• 4:35
  Speaker 1: any of those tricks we learned the Missouri Like what
• 4:37
  Speaker 1: do you do you see a diesel fuel? Yeah, don't
• 4:44
  Speaker 1: stop bleach. I'm trying to imagine my wife where I'm like, no, baby,
• 4:47
  Speaker 1: I'm just gonna fill this up with diesel. Feeling like
• 4:50
  Speaker 1: everybody we talked to you told us a false. In Missouri,
• 4:54
  Speaker 1: everybody told us a false. And about what chiggers do,
• 4:57
  Speaker 1: we were told many times that they lay eggs inside
• 4:59
  Speaker 1: of you and you need to kill the eggs with
• 5:02
  Speaker 1: gas bleach yah or by like shut eggs can't breathe
• 5:11
  Speaker 1: a lot of misinformation. I go to the doctors. I
• 5:14
  Speaker 1: even know, I had to go on steroids. I got
• 5:16
  Speaker 1: it so bad. The first time I got it, I
• 5:17
  Speaker 1: was like running a fever from Yeah, yeah, she's been there.
• 5:22
  Speaker 1: She's like, do they like lay an egg inside of you?
• 5:24
  Speaker 1: I'm like, no, they don't lay an egg inside. The
• 5:26
  Speaker 1: doctor asked you that, like, it's not a bot fly.
• 5:29
  Speaker 1: She gave me steroids though, and then so that and
• 5:33
  Speaker 1: then this, like, well on my arms. I was camping
• 5:35
  Speaker 1: with my kids on Saturday night and we got up
• 5:37
  Speaker 1: Sunday morning, went for a hike and it got pretty
• 5:40
  Speaker 1: hot out and the kids wanted to strip down and
• 5:42
  Speaker 1: jump in this little creek and it's just the temperature
• 5:46
  Speaker 1: came up and it was just we're in a big
• 5:47
  Speaker 1: burn area and it's crazy wild flowers and just pollinators everywhere,
• 5:53
  Speaker 1: and man, it got to like, I don't know, at
• 5:55
  Speaker 1: some magical temperature, everything just turned crazy and the kids
• 5:59
  Speaker 1: got stung up. I got this one that's from a beasting.
• 6:04
  Speaker 1: I thought that was the royds. No getting amped over there. Yeah,
• 6:08
  Speaker 1: there's like a bicep size well on Steve's its harm
• 6:12
  Speaker 1: below his elbow looks. It looks like it's just I
• 6:15
  Speaker 1: feel like you need to go to the doctor and
• 6:17
  Speaker 1: have it drained. I'm gonna wait and see. He's my
• 6:21
  Speaker 1: doctor's love. He's going to wait and see. Method. Stay
• 6:25
  Speaker 1: tuned everyone for the next Instagram post where Steve work
• 6:31
  Speaker 1: on Instagram. I might put that on here. So the
• 6:34
  Speaker 1: thing we're gonna do is we're gonna have a thousand
• 6:35
  Speaker 1: turkey calls. I'm gonna call it. We're gonna call it
• 6:38
  Speaker 1: the line one call in reference to the line one Herford.
• 6:43
  Speaker 1: I just like that line one. So we're gonna number
• 6:46
  Speaker 1: him one doing. What does that mean? Because the next
• 6:48
  Speaker 1: time we chop a tree down and do a whole thing,
• 6:51
  Speaker 1: we're going to film the whole thing. So we cut
• 6:53
  Speaker 1: it down, milled it. We're gonna film killing, drying the lumber.
• 6:57
  Speaker 1: You're gonna be exciting. We're gonna have well, just the
• 7:00
  Speaker 1: thing about it, Yeah, it's the videos. The videos eight
• 7:06
  Speaker 1: weeks long TV. People be like, man, that one part
• 7:14
  Speaker 1: where it's like in that killing for six hours only
• 7:16
  Speaker 1: six weeks. I got boring. Film the whole process, and
• 7:20
  Speaker 1: then we're gonna sell the calls, and so you can
• 7:21
  Speaker 1: get a call where you watch the whole process happened,
• 7:24
  Speaker 1: cut down the tree. But here's what we want to do.
• 7:27
  Speaker 1: We're gonna number them like fine art, like print runs.
• 7:30
  Speaker 1: So whatever, if the tree yields one thousand and eleven calls,
• 7:34
  Speaker 1: we're gonna sell one thousand and eleven numbered one to
• 7:38
  Speaker 1: one thousand and eleven. And it's off the tree that
• 7:41
  Speaker 1: I cut, and the striker comes from the tree that
• 7:43
  Speaker 1: Felps cut, and we do the whole thing. What we
• 7:47
  Speaker 1: want to do is then have a drawing and we
• 7:51
  Speaker 1: draw a number one to one thousand eleven. Whoever holds
• 7:54
  Speaker 1: the call gets to go hunt the place where the
• 7:57
  Speaker 1: tree came from. You mean, whoever whoever filled killed ads
• 8:01
  Speaker 1: from the tree? Who you mean whoever pulls number one? No,
• 8:04
  Speaker 1: you take numbers one, take ping pong balls and have
• 8:09
  Speaker 1: someone I don't know who spencer or someone ping pong
• 8:13
  Speaker 1: balls and label them one to eleven, and you put
• 8:16
  Speaker 1: him into the one of those ping pong ball blowers
• 8:20
  Speaker 1: eventually spits a number out, spits a ping pong ball out.
• 8:24
  Speaker 1: Whoever bought that turkey call gets to so let's say
• 8:28
  Speaker 1: it spits out like nin Whoever holds that call gets
• 8:34
  Speaker 1: a free turkey hunt where we cut the trees down.
• 8:38
  Speaker 1: And I think we would call in and kill a
• 8:40
  Speaker 1: turkey on the stump. That's good content. Yeah, that's good.
• 8:45
  Speaker 1: I feel like Spencer. He acts like he doesn't like
• 8:48
  Speaker 1: my idea. I love it. Yeah. Joined by Kevin Gillespie.
• 8:53
  Speaker 1: What's up, guys, and our very own Daniel Prude is
• 8:56
  Speaker 1: here as well. Don't make it up to the old
• 8:58
  Speaker 1: office very much, do you. I was just telling them
• 9:01
  Speaker 1: my last time here was that Christmas party. Really that's
• 9:06
  Speaker 1: probably a good time. That's a nice job. I should
• 9:08
  Speaker 1: do that long time. Yeah. So you probably just go
• 9:13
  Speaker 1: weeks atout doing nothing because no one, no one to
• 9:15
  Speaker 1: catch you. I wish no just be like, oh yeah,
• 9:20
  Speaker 1: I'm real busy now I bother everybody on Slack and
• 9:24
  Speaker 1: tell everybody and we need a meeting. It's a true
• 9:27
  Speaker 1: story from Kevin Gillaspie of many things, like red Beard
• 9:32
  Speaker 1: Restaurant group, well for now until it's starting to go gray.
• 9:36
  Speaker 1: So we may be changing the name of the restaurant.
• 9:38
  Speaker 1: You really changed around the gray Beard like a pirate
• 9:41
  Speaker 1: theme park, Yes, speckled Calico Beard something I don't know.
• 9:44
  Speaker 1: We gotta work to gray Beard. Um did a couple
• 9:46
  Speaker 1: of stints over at Bravo's Top Shelf. Ye is working
• 9:49
  Speaker 1: with us now good stuff. Yeah. Man, somebody at the
• 9:54
  Speaker 1: montana Al Works had a freak out last night when
• 9:57
  Speaker 1: they recognized me from Top Chef. Yeah. I ended up
• 9:59
  Speaker 1: taking photos like ten people at their works last night. Yeah,
• 10:03
  Speaker 1: it just started a chain reaction. I don't think the
• 10:05
  Speaker 1: tenth person knew who I was, and they were like, well,
• 10:09
  Speaker 1: something's happening over here. Yeah, exactly. I think they thought
• 10:11
  Speaker 1: I was Zach Brown. Maybe I don't really know who
• 10:13
  Speaker 1: they thought it was. It'd be fun to do, uh,
• 10:16
  Speaker 1: just to stage one of those and take a completely
• 10:19
  Speaker 1: unknown person a few people act blowing away that they
• 10:22
  Speaker 1: saw them, and then see if it's contagious. It will
• 10:26
  Speaker 1: work guarantee. When I was in school, um, these I
• 10:30
  Speaker 1: knew these two painters and they did this little series
• 10:33
  Speaker 1: they were doing where they would going to a restaurant
• 10:36
  Speaker 1: did they just did like a social experience where they'd
• 10:38
  Speaker 1: film it to make these funny videos about they'd go
• 10:40
  Speaker 1: in to a restaurant and they'd have someone leave all
• 10:41
  Speaker 1: their stuff out and have their food and they'd have
• 10:44
  Speaker 1: to go to the bathroom. So they'd say to the
• 10:46
  Speaker 1: person at the next table, Hey, do you mind watching
• 10:47
  Speaker 1: my stuff? I can run in the bathroom and people are,
• 10:51
  Speaker 1: you know, but then the other one of them would
• 10:53
  Speaker 1: come in and start eating the food, and they would
• 10:59
  Speaker 1: watch to see the person who had agreed to watch
• 11:01
  Speaker 1: the stuff. How the person would respond to someone like
• 11:05
  Speaker 1: very sneakily sitting down and trying to quickly like eat
• 11:07
  Speaker 1: their food. And most people wouldn't confront them, really know,
• 11:11
  Speaker 1: they'd look and that's terrible. Yeah, they wouldn't. They wouldn't
• 11:14
  Speaker 1: do anything. So they had agreed to do it, but
• 11:16
  Speaker 1: they bail. They would bail. But some people would say
• 11:18
  Speaker 1: something once they start eating, it's too late. So you
• 11:21
  Speaker 1: just kind of like they look like, you know, just confused.
• 11:25
  Speaker 1: I can imagine that there'd be people people aren't that,
• 11:28
  Speaker 1: you know, they don't observe things that well. They might
• 11:30
  Speaker 1: even think that was the person who went to the bathroom. Yeah,
• 11:32
  Speaker 1: it's just like because it's like a thing you just
• 11:34
  Speaker 1: say to people like in the airport, or you might
• 11:35
  Speaker 1: watch my someone It's like, I don't know, I don't
• 11:38
  Speaker 1: think watching their stuff. I'm fairly certain that the security
• 11:42
  Speaker 1: video now tells you to immediately tell someone if someone
• 11:45
  Speaker 1: asks you to watch their bag. What you do is
• 11:48
  Speaker 1: watch this bag and take it on the plane with you.
• 11:50
  Speaker 1: Would you just watch this briefcase of mind and if
• 11:52
  Speaker 1: it shakes, it's fine. I miss uh that genre of
• 11:56
  Speaker 1: TV hidden camera. I feel like in other countries it's
• 11:59
  Speaker 1: still like a thing, but for some reason in our
• 12:01
  Speaker 1: country we were just like we left it behind. No
• 12:03
  Speaker 1: I think like no, I think it's thriving really, like
• 12:06
  Speaker 1: the whole punked thing and all that was the whole thing,
• 12:14
  Speaker 1: Like who's the guy that's got the who's the nighttime
• 12:18
  Speaker 1: guy that's got the cute little haircut? All of them,
• 12:22
  Speaker 1: James Cord, Jimmy, Yeah, they're big Franks, but Conan hasn't
• 12:31
  Speaker 1: done nighttime TV, and it thought he's got like a
• 12:34
  Speaker 1: lately he's they're big in before you real quick. Uh,
• 12:42
  Speaker 1: we'll get back some of the stuff and that we
• 12:43
  Speaker 1: gotta cover off on a couple of things. So a
• 12:46
  Speaker 1: little bit of news about macro fructations there. It is
• 12:50
  Speaker 1: so I had I was using the word the other
• 12:52
  Speaker 1: day that that um was so off so not a
• 12:57
  Speaker 1: word that it yielded zero Google reasonlds like there's no
• 13:01
  Speaker 1: spencer said you can bang your keyboard and get hits
• 13:04
  Speaker 1: nearly and certain like bang your keyboard and search that
• 13:07
  Speaker 1: it'll something macro froctation zero hits. Well, so many people
• 13:14
  Speaker 1: went to look up macro froctation after the episode came
• 13:17
  Speaker 1: out that now Google will auto phil macro froctation to
• 13:21
  Speaker 1: the real word. No, there is nothing. But then some
• 13:24
  Speaker 1: guy I said, I wanted to get the domain name.
• 13:26
  Speaker 1: Some guy went and got the damn domain name right
• 13:28
  Speaker 1: out from under me by Wednesday. On Wednesday, the episode
• 13:32
  Speaker 1: came out on Monday. By Wednesday, someone had secured the
• 13:35
  Speaker 1: domain that just goes to the episode. You're gonna be
• 13:38
  Speaker 1: stuck with macro froctation exactly. How would we have? Yeah,
• 13:43
  Speaker 1: so I gotta get like the macro function dot com.
• 13:46
  Speaker 1: I think he's probably gonna try to hold his ransom
• 13:48
  Speaker 1: to get the damn u r l uh. We got
• 13:52
  Speaker 1: some shirts. We got some macro froctation shirts coming out.
• 13:54
  Speaker 1: But I want to point out I did the other day.
• 13:58
  Speaker 1: I was like, man, we need to do limited on
• 14:00
  Speaker 1: a macro fructation shirts. I was a syllable off, Yeah,
• 14:06
  Speaker 1: macro what's the actual word macro fructification. Syllable off Ridiculed
• 14:14
  Speaker 1: by my colleagues. I lost some faith in Google after this,
• 14:17
  Speaker 1: that they couldn't figure out that's what you were looking for.
• 14:20
  Speaker 1: Fructification means that the act of fructify, fructifying, the act
• 14:27
  Speaker 1: to fructifying, or so this is this is this is it.
• 14:32
  Speaker 1: Fructification means the act of fructifying or the fruiting of
• 14:39
  Speaker 1: a plant, fungus, etcetera. A macro fructification is a large
• 14:46
  Speaker 1: or macro fun guy fruiting. But this is only for mushrooms.
• 14:51
  Speaker 1: It's not like a fruit tree. I don't see why
• 14:54
  Speaker 1: you wouldn't be able to call an apple a macro fructification,
• 14:59
  Speaker 1: which I might start a macto macro fructication or whatever
• 15:02
  Speaker 1: dictation fructation. Yeah, I don't know how many people throw
• 15:06
  Speaker 1: this word around. I can't. I don't think I can
• 15:09
  Speaker 1: even say I could try it out. Macro macro fructification exactly.
• 15:14
  Speaker 1: That's a mushroom. So the underground body of a mushroom,
• 15:17
  Speaker 1: the mycelium. Something triggers it, like burns. Burns like burns
• 15:24
  Speaker 1: make morrel. Burns make morrel my celium go crazy. It
• 15:33
  Speaker 1: somehow triggers it and it throws off what I call
• 15:37
  Speaker 1: massive macgirl fructations shortened from fract You know I'm talking
• 15:45
  Speaker 1: about fructo paganins. Well, I guess Spencer. Now we can
• 15:51
  Speaker 1: just start adding that word into all of our morell
• 15:53
  Speaker 1: articles to hit perfect. Now, the moral of the story
• 15:58
  Speaker 1: is the only hit. If I'm wrong, well, that's gonna
• 16:04
  Speaker 1: be extra lame. The moral of the story, good Man's
• 16:10
  Speaker 1: on it. He came up with can we use that?
• 16:13
  Speaker 1: Is that the title of the actual article? Now it's
• 16:16
  Speaker 1: the title of this episode, the macro froctation. Uh, God
• 16:22
  Speaker 1: feels good. Like he's like a jingle guy. I feel
• 16:25
  Speaker 1: like you missed your calling as like a jingle man. Well,
• 16:28
  Speaker 1: I'm I'm starting. I'm using this as a launchpad to that.
• 16:32
  Speaker 1: The morale to the story, does it does hit your
• 16:34
  Speaker 1: all of a sudden. I can't help it, Steve. It's
• 16:37
  Speaker 1: gotta be a deodorant company out there that needs your help. Yeah,
• 16:40
  Speaker 1: he works in like sub He works at a sub
• 16:42
  Speaker 1: sentence level. That's true. Just like he doesn't have good sentences.
• 16:46
  Speaker 1: He just says good like good like um partial sentences
• 16:51
  Speaker 1: whatever you call little micro snippets. Yeah, he's a jingle man. Yeah,
• 16:56
  Speaker 1: it's perfect. The morale of the story is even when
• 16:59
  Speaker 1: I'm wrong, long, I'm only a little wrong. That's the uh,
• 17:09
  Speaker 1: i'mgoing debate about whether or not naming your kid hunter
• 17:11
  Speaker 1: would backfire on you. Um, and that you know there's
• 17:16
  Speaker 1: people wrote in a while ago. UH on the episode
• 17:20
  Speaker 1: called Controlled Rock with Brad Leone, we some people wrote
• 17:23
  Speaker 1: in where a guy wanted name his god dude's last
• 17:25
  Speaker 1: name is Fisher. We talked about this. He wants the
• 17:28
  Speaker 1: name is kid Hunter, so his kid's name is Hunter Fisher.
• 17:32
  Speaker 1: His wife's like, doesn't want to do it, but she
• 17:34
  Speaker 1: said if if me or John, He said it was
• 17:36
  Speaker 1: a good idea that he could do it. Everybody said
• 17:38
  Speaker 1: bad idea. I said, good idea. What do you think
• 17:40
  Speaker 1: about that? Johanni Hunter Fisher. Travis was almost named Hunter
• 17:46
  Speaker 1: and his dad was like, well, what if he really
• 17:48
  Speaker 1: likes hunting, then he's he isn't it? So what's his
• 17:51
  Speaker 1: middle name? His middle name in nas Hunter. But as okay,
• 17:55
  Speaker 1: so you took his name. It did. That's a nice gesture.
• 18:01
  Speaker 1: I just talked to my boy. UM tell her how
• 18:04
  Speaker 1: nice it was. I'm not that. Yeah, she kind of
• 18:10
  Speaker 1: screwed me on that whole deal. She said she'd do
• 18:11
  Speaker 1: it when her passport expired, but she didn't want to
• 18:13
  Speaker 1: get a new passport. She didn't want to get all
• 18:15
  Speaker 1: the paperwork, so she's like, well, yeah, She's like, if
• 18:19
  Speaker 1: my passport or my driver's ices expires, I'll just change
• 18:22
  Speaker 1: with them. But why do it now? Like my subway card?
• 18:24
  Speaker 1: I still you know, I can't. I don't want to
• 18:26
  Speaker 1: change it before I get that. So now it's just
• 18:30
  Speaker 1: she just never did it. Today's our thirteenth anniversary. Shorter
• 18:38
  Speaker 1: amount of time you're gonna want to still hasn't change
• 18:40
  Speaker 1: your damn name. Um. Anyways, there's a guy. We heard
• 18:45
  Speaker 1: about this guy before. There's a game warden. Where is
• 18:49
  Speaker 1: he located? Indiana? He's the District one Indiana Conservation Offics. No,
• 18:54
  Speaker 1: he won. He was just recently honored with the District
• 18:58
  Speaker 1: one Indiana Conservation Officer of the Year award, which puts
• 19:03
  Speaker 1: him in running for the Pitzer Award, which is presented
• 19:07
  Speaker 1: to the top overall conservation officer in Indiana and is
• 19:12
  Speaker 1: selected from among the ten district award winners. This guy
• 19:17
  Speaker 1: is in the big leagues. His name Hunter Law, Hunter Law.
• 19:26
  Speaker 1: I used to work for a guy whose last name
• 19:28
  Speaker 1: was mc cook, Chef McCook. Do you think McDonald's hunted
• 19:36
  Speaker 1: that dude down? And hunt that dude down and brought
• 19:38
  Speaker 1: him up board man, Like, what's gonna cost? Yeah, hunter law,
• 19:44
  Speaker 1: I thought, so you don't think he should name it
• 19:46
  Speaker 1: Joe or no? My idea, someone's idea was the name
• 19:49
  Speaker 1: of Joe, middle name Hunter, last name Fisher because like,
• 19:55
  Speaker 1: that dude is Joe Hunter Fishery. Honest, how often do
• 19:59
  Speaker 1: you bring it up that your wife didn't change her
• 20:01
  Speaker 1: last name? Never? Never interesting? How many usually be married?
• 20:06
  Speaker 1: Almost twenty no sign of turned to the tide on
• 20:10
  Speaker 1: that one. Twenty years in, she's like John dies and
• 20:15
  Speaker 1: she changes it? Uh no, it never came up. Did
• 20:20
  Speaker 1: your gal take your name? Mind what? My wife didn't either?
• 20:25
  Speaker 1: The only one my my wife did. But I specifically
• 20:28
  Speaker 1: told her she didn't have to. She still I don't know.
• 20:31
  Speaker 1: I don't know why. I didn't know I even had
• 20:33
  Speaker 1: the option. Next you told her she didn't have to. Well,
• 20:36
  Speaker 1: I mean it's her choice anyway. That I was like,
• 20:37
  Speaker 1: I'm not going to be offended if you don't take
• 20:39
  Speaker 1: my last name. But yeah, my wife's got a solid
• 20:42
  Speaker 1: last name. It's a great last name, and it's dying
• 20:44
  Speaker 1: off Um what leave's like like I shouldn't say that,
• 20:51
  Speaker 1: like her never mind, it's not dying off. There's playing
• 20:54
  Speaker 1: people with that last name. But her sort of her line, Yeah, yeah,
• 21:01
  Speaker 1: her end of the deal. Um the hell were we? Well,
• 21:05
  Speaker 1: we talked to we had we had a guest on
• 21:07
  Speaker 1: who had gotten toxoplasmosis from eating raw goat meat feral goats.
• 21:12
  Speaker 1: So they both hunt goats in Hawaii ate the raw
• 21:14
  Speaker 1: goatmeat got toxo plasmosis, and that propited a bunch of
• 21:17
  Speaker 1: people right in who got the tocks from raw white
• 21:21
  Speaker 1: tail meat, meaning that that deer was grazing around. And
• 21:26
  Speaker 1: eight some catship and its wanderings. It's like the house
• 21:35
  Speaker 1: feral cat. I'm assuming Bob cats cats, so bobcat whatever,
• 21:42
  Speaker 1: house cat. Yeah, multiple people and and a commonality and
• 21:48
  Speaker 1: they talked about is the early symptom being um spots
• 21:52
  Speaker 1: in your vision? Do you go blind? I haven't heard
• 21:57
  Speaker 1: anybody went blind. It's treatable. They were somebody in the
• 22:00
  Speaker 1: Instagram comments of the episode saying that they got it
• 22:05
  Speaker 1: and you can no longer see out of one eye
• 22:06
  Speaker 1: and they had to relearn to shoot their rifle from
• 22:09
  Speaker 1: the other eye because of it. They're still hunting deer, obviously,
• 22:14
  Speaker 1: I think. So right there, cooking it so it was
• 22:18
  Speaker 1: no more rare. My dad called me about this like
• 22:20
  Speaker 1: a couple of years ago, because it was our tradition
• 22:22
  Speaker 1: as a kid. Is that anytime you would when you
• 22:24
  Speaker 1: killed a deer, like we would cut the heart out
• 22:27
  Speaker 1: and eat it raw in the field. Like that was
• 22:29
  Speaker 1: my family's sort of like honor the animal kind of tradition.
• 22:33
  Speaker 1: Did it for years? Did it my whole lifle thing? Yeah,
• 22:36
  Speaker 1: my dad talked about that too. They eat like an apple,
• 22:38
  Speaker 1: yeah exactly. Yeah, Like you just take your pocket knife
• 22:41
  Speaker 1: and slice pieces of it off and eat it in
• 22:42
  Speaker 1: the field like while you're you know, no wrensing, nothing,
• 22:45
  Speaker 1: just still hot. My old man went hunt with a
• 22:48
  Speaker 1: guy and my dad described his head. He'd eat like
• 22:50
  Speaker 1: he's eating huh. Yeah. So I've done it, I don't know,
• 22:54
  Speaker 1: a hundred times in my life. And my dad called
• 22:56
  Speaker 1: me out of the blue. He left a message. By
• 22:58
  Speaker 1: the way, my dad still likes to tell me who
• 23:00
  Speaker 1: is on the messages, and he's like, Kevin, it's your daddy,
• 23:03
  Speaker 1: and I'm like, yeah, I know who this like. But
• 23:05
  Speaker 1: he's like it told me about this, and he's like,
• 23:07
  Speaker 1: you gotta started, you gotta stop eating him hearts like
• 23:09
  Speaker 1: that because you're gonna get this. So I haven't yet.
• 23:12
  Speaker 1: By the way, I also I haven't stopped doing that,
• 23:14
  Speaker 1: so maybe I should. I don't know. I eat like
• 23:16
  Speaker 1: a smidgeraw dear me, I can't picture quitting, but I'll
• 23:22
  Speaker 1: let you guys know if it gets spotty soon. So
• 23:24
  Speaker 1: quick note on docks. After we talked about menal Mrs
• 23:27
  Speaker 1: Angelo on the lake where I grew up and how
• 23:29
  Speaker 1: she would't let you go out on her dock hollyway
• 23:31
  Speaker 1: every time you went near your place. Um, we got
• 23:34
  Speaker 1: a couple of notes some people uh having weird stuff
• 23:39
  Speaker 1: happened to him near docks. So a kayaker came out.
• 23:42
  Speaker 1: What lake was this on? Oh, Vancouver Island. His friend
• 23:46
  Speaker 1: lives in a small town on the island and has
• 23:48
  Speaker 1: a dock. Okay, so this dude writes in This dude's
• 23:51
  Speaker 1: friend has a dock on an island, and this guy
• 23:57
  Speaker 1: has a problem with otters getting up on his dock,
• 24:00
  Speaker 1: which I don't view. It's hard to me to view
• 24:02
  Speaker 1: that as a problem. Yeah, it's like an Instagram moment,
• 24:05
  Speaker 1: like waiting for you right there, you know. Yeah, if
• 24:07
  Speaker 1: someone said to me, like you could have a dock. Yeah,
• 24:10
  Speaker 1: and otters use it or not. I would go like,
• 24:13
  Speaker 1: I'll take the doctor the otters. Yeah, because I think
• 24:15
  Speaker 1: it's the mess that comes along with the otters. You've
• 24:19
  Speaker 1: been You've been on our float in Salteast, Alaska's covered
• 24:21
  Speaker 1: with fish carcasses from otters and otter poop, otter poop.
• 24:26
  Speaker 1: But still I don't know for the fact that you
• 24:30
  Speaker 1: have otters on your dock and you get to be like,
• 24:31
  Speaker 1: look at those otters, I would probably feed. Well, that's
• 24:34
  Speaker 1: probably wrong, isn't it to be out there feeding them?
• 24:37
  Speaker 1: They got a poop. It's like their poop is scales.
• 24:39
  Speaker 1: It's like a pack of it's like compacted scales and bones.
• 24:44
  Speaker 1: I don't know either way. He rigged it up so
• 24:46
  Speaker 1: it shocks the otters. He rigged it up, so yeah,
• 24:51
  Speaker 1: it gives the otters an electrical shock when they clamb
• 24:53
  Speaker 1: on there. Anyhow, on the other day, you were saying,
• 24:55
  Speaker 1: how like there aren't that main people you'll find that
• 24:57
  Speaker 1: are actually like, you know what, I hate nature. This
• 25:00
  Speaker 1: might be one of those people. Could be Um, a
• 25:04
  Speaker 1: kayaker combs long, grabs hold of the dock, get shocked,
• 25:07
  Speaker 1: cops get involved. Uh. Another guy was talking about pulling
• 25:13
  Speaker 1: up to fish fishing and pulling up to dock and
• 25:17
  Speaker 1: got sprayed by water. Matt Elliott rohad. He goes, that's
• 25:20
  Speaker 1: a very common thing now. People that don't like ducks
• 25:23
  Speaker 1: and geese on their docks, so when the ducks are
• 25:25
  Speaker 1: geese pull up and sprays you with water. This guy
• 25:27
  Speaker 1: took it to be an anti fishing thing, but it's
• 25:31
  Speaker 1: not an anti fishing thing. It's like a duck goose
• 25:35
  Speaker 1: prevention system. I would see if I was gonna electric
• 25:39
  Speaker 1: keep my dock or at least put up a little
• 25:41
  Speaker 1: sign said morning. If I was filled, I'd say, like
• 25:45
  Speaker 1: a hot doc. No, I never said that. Yeah, that's terrifying. Dade,
• 25:55
  Speaker 1: my wife, her best friend drowned because of that. Like
• 25:59
  Speaker 1: she was. They were like just laying out, I think,
• 26:02
  Speaker 1: you know, like tanning on a dock, got super hot,
• 26:04
  Speaker 1: hopped in the water, went to climb back up on
• 26:06
  Speaker 1: the dock. Didn't know that that person had done that
• 26:09
  Speaker 1: to their to their it was like a rental house.
• 26:11
  Speaker 1: Touch the dock from the water, electrocuted him. Yeah, for sure,
• 26:15
  Speaker 1: like two people died. It was in I think it
• 26:17
  Speaker 1: was Lake Russell in Alabama a few years back. Like
• 26:20
  Speaker 1: a big deal. So now the state of Alabama has
• 26:22
  Speaker 1: like banned it, like you cannot. You can't even if
• 26:25
  Speaker 1: you want to run power to your dock, like for
• 26:26
  Speaker 1: your boat, it has to there's you know, laws about Yeah, exactly,
• 26:31
  Speaker 1: because people just like just do it themselves. Um. I
• 26:35
  Speaker 1: want to back up talk about Hunter. Do you know
• 26:37
  Speaker 1: that our new I was gonna say that I'm redoing
• 26:41
  Speaker 1: my whole perspective on Hunter because our new like resident artist.
• 26:45
  Speaker 1: Oh yeah, well the left up old deer Stands project
• 26:52
  Speaker 1: onbelievable job that guy did on that This is gonna
• 26:56
  Speaker 1: be the number one calendar of all time. It was
• 26:59
  Speaker 1: both of you, a fine art call off the cable
• 27:00
  Speaker 1: book Listen. I'm waging an internal war in this company. Uh.
• 27:08
  Speaker 1: I have battled with the detractors. I've battled the naysayers. Um,
• 27:18
  Speaker 1: I'm coming into it injured but alive. The funked up
• 27:22
  Speaker 1: old deer Stands calendar. Yeah, is Conter Spencer? Yeah? Please
• 27:27
  Speaker 1: tell me what's this job called? Like? What would he say?
• 27:30
  Speaker 1: He is graphic designer? No, because we have a graphic
• 27:34
  Speaker 1: design opening that he's better than at. Yeah, probably like
• 27:38
  Speaker 1: art lead of art or something like that, director of
• 27:41
  Speaker 1: art director of art director. There you go. Now that
• 27:44
  Speaker 1: has a bad connotation too. That's a marketing term ship
• 27:47
  Speaker 1: all right, but where the hell is the term for that?
• 27:54
  Speaker 1: Just to realize what feels all about that un when
• 28:00
  Speaker 1: it's useful, like we actually need a thing now and
• 28:02
  Speaker 1: he just ordered he's not zinging, he's not co it
• 28:06
  Speaker 1: us with the useful zingers that are just throwaways zingers.
• 28:09
  Speaker 1: This is so much pressure. I'm gonna change the subject
• 28:11
  Speaker 1: and say I'm on your side, Steve with this internal battle.
• 28:13
  Speaker 1: I think I think it should still be a book
• 28:16
  Speaker 1: were we have ruled it out, and I'm gonna go
• 28:18
  Speaker 1: to Tracy and I'm gonna have it be a whole
• 28:20
  Speaker 1: billboard campaign around the country along highways. I think that's
• 28:24
  Speaker 1: where this is headed. Apparently one of my buddies from
• 28:26
  Speaker 1: high school, since he knows now that I'm working with
• 28:29
  Speaker 1: you guys, he texted me out of the blue one
• 28:31
  Speaker 1: for submission the other day and I was like, I
• 28:33
  Speaker 1: don't think you sent him to me to send him
• 28:35
  Speaker 1: to But he apparently saw somebody pulling an old food
• 28:39
  Speaker 1: truck down the road the other day that they had
• 28:41
  Speaker 1: camo painted, and like, you know the door that you
• 28:43
  Speaker 1: would serve hot dogs out of was like their flip
• 28:45
  Speaker 1: up door. Hey, what is the email where you're supposed
• 28:49
  Speaker 1: to send your submissions? You know it's not my text
• 28:53
  Speaker 1: message chain, Like, that's not how you send him in.
• 28:56
  Speaker 1: It's literally fucked up. Old year stands at the meat Eaterkay,
• 29:03
  Speaker 1: share that over. I don't know where we're at now.
• 29:07
  Speaker 1: We've gotten four submissions. We picked our favorites. It's a
• 29:12
  Speaker 1: good blend, and you know a lot. Here's nothing about
• 29:14
  Speaker 1: this calendar people are going to appreciate. We've got so
• 29:17
  Speaker 1: many that only at the last minute. Dude, it occurred
• 29:19
  Speaker 1: to us that it could be seasonal. Like, let's say
• 29:22
  Speaker 1: you get like an elk calendar, So February, right, it's
• 29:26
  Speaker 1: gonna be some elk standing there and freezing ask cold,
• 29:28
  Speaker 1: you know what I mean? And like May is gonna
• 29:31
  Speaker 1: be an elk licking her little baby. You know, we
• 29:35
  Speaker 1: got so many submissions that the pictures look like the
• 29:38
  Speaker 1: time of year it's supposed to be. And when can
• 29:41
  Speaker 1: folks by this? I don't know telling you what though,
• 29:44
  Speaker 1: that dude Hunter, I think you should name your kids Hunter.
• 29:48
  Speaker 1: That guy but his um contribution to layout in design
• 29:54
  Speaker 1: m one stand per month, or is it gonna be
• 29:58
  Speaker 1: kind of like a collage of stands everyone understand a month?
• 30:01
  Speaker 1: Maybe the verticals. See when you get into calendar production,
• 30:05
  Speaker 1: here we go. I want to spare details. It is
• 30:10
  Speaker 1: the best count I think a lot of people are
• 30:13
  Speaker 1: going to buy it, and then every year they're gonna
• 30:14
  Speaker 1: go in and like take new things on it and stuff.
• 30:19
  Speaker 1: I mean, you have enough to do multiple years of
• 30:21
  Speaker 1: calendars at this point. It sounds like many submissions. We
• 30:23
  Speaker 1: got one of a blind like someone's combine broke down
• 30:27
  Speaker 1: and then rotted away for a century, and then they
• 30:29
  Speaker 1: like converted it into this like that's cover image. But
• 30:34
  Speaker 1: this is a calendar. We're not talking right. No, man,
• 30:39
  Speaker 1: you'll buy it starting very soon to run it all
• 30:43
  Speaker 1: through the next year. Alright. I want to ask one
• 30:46
  Speaker 1: practical question. Do people still buy physical calendars? Okay? Don't
• 30:53
  Speaker 1: people still buy multiple calendars if they don't be out
• 30:57
  Speaker 1: of job? Right? Okay, listen, when this thing thems out,
• 31:00
  Speaker 1: I need I don't care if you burn it. I
• 31:06
  Speaker 1: need people to come out very very strong because I
• 31:10
  Speaker 1: have battled the naysayers, I've battled the Debbie downers. This
• 31:14
  Speaker 1: is the perfect thing to put in your office when
• 31:17
  Speaker 1: you don't know what to hang in your office, that's
• 31:20
  Speaker 1: the calendar. Keep going, sell I asked the same question Kevin.
• 31:27
  Speaker 1: I said, aren't calendars maybe kind of a little bit
• 31:30
  Speaker 1: free nowntiquated? And then Rodie Henderson says, hell no, if
• 31:37
  Speaker 1: you got kids, you should calendar every time. I don't
• 31:42
  Speaker 1: have kids, So maybe that's the issue. If this, If
• 31:45
  Speaker 1: I can sell this calendar like hot cakes, you know,
• 31:48
  Speaker 1: I don't know if Yeah, we're back now to another
• 31:51
  Speaker 1: question about the volume of hot cakes salt. So if
• 31:53
  Speaker 1: I can sell this calendar like the Dickens, then that
• 31:58
  Speaker 1: pays the way for the fine arts coffee table book.
• 32:03
  Speaker 1: People really need to help. No, no, it'll be just
• 32:09
  Speaker 1: deer stands, the whole coffee. Come on, Daniel, people will
• 32:13
  Speaker 1: buy a calendar anothering, but pictures deer Why not the
• 32:16
  Speaker 1: deer stands. I just think you could branch out the
• 32:18
  Speaker 1: book and make it a little bit more comprehensive. Well
• 32:26
  Speaker 1: that was quick. Maybe the next one. Okay. I think
• 32:31
  Speaker 1: the other valuable information that will be included in there,
• 32:35
  Speaker 1: other than dates, such as interesting fun dates that will
• 32:40
  Speaker 1: give you entertainment and joy, will be worth it. Maybe
• 32:43
  Speaker 1: some some poetry, maybe I don't look at everything we
• 32:46
  Speaker 1: wrote all the captions. Okay, like we got this one.
• 32:50
  Speaker 1: It's a deer stand that honestly, that's an elevated blind. Okay,
• 32:56
  Speaker 1: and blow it. They have it like there's a toilet
• 32:58
  Speaker 1: rigged up below the blind. That seems excellent. Yeah, but
• 33:01
  Speaker 1: you'd have to like you got a precision, So so
• 33:06
  Speaker 1: the captions out or whatever. It's something like you know,
• 33:08
  Speaker 1: like sharp shooting it. You know you're gonna ain't the
• 33:11
  Speaker 1: only thing you need to aim out of this black whatever?
• 33:14
  Speaker 1: I remember what it was. Do you not want to
• 33:16
  Speaker 1: reveal it? If someone doesn't bikes, they already know, okay, yeah,
• 33:23
  Speaker 1: you could be casting to be sales and all right,
• 33:26
  Speaker 1: they don't do a spoiler. That's the guy who tries
• 33:28
  Speaker 1: to get every author to reveal the ending of their
• 33:29
  Speaker 1: buck on the podcast. That's what happens in the end. Alright,
• 33:36
  Speaker 1: Spencer talk about the flying Garrett. Oh, then we gotta
• 33:38
  Speaker 1: get into buying in the muscle meeting all that kind
• 33:40
  Speaker 1: of thing. Um Like like a month ago you texted
• 33:45
  Speaker 1: me on like a Saturday afternoon. We're like, hey, has
• 33:48
  Speaker 1: anyone ever died from eating a fly? Garrick? Why did
• 33:51
  Speaker 1: you want to know that because I was, Um, because
• 34:00
  Speaker 1: we're writing this book about kids in the outdoors. Okay,
• 34:04
  Speaker 1: this first time you're revealing this. So I've talked about
• 34:06
  Speaker 1: it at times Outdoor Kids, Inside World. It's about engaging
• 34:10
  Speaker 1: kids with nature. Um. And we have a big thing
• 34:13
  Speaker 1: in there about there's quite a bit of information there
• 34:16
  Speaker 1: about like things I've done with my kids around picking
• 34:20
  Speaker 1: mushrooms and uh, we one time found, i mean growing
• 34:28
  Speaker 1: a hundred yards from our house. I found a fly
• 34:32
  Speaker 1: of garrick and they wanted to bring it home and
• 34:36
  Speaker 1: mass with it and all that. And I was just
• 34:37
  Speaker 1: looking at like, well, how bad is a fly of garrick?
• 34:42
  Speaker 1: And I was surprised to see that it's that despite
• 34:44
  Speaker 1: people thinking it's like the most dangerous mushroom in the world,
• 34:47
  Speaker 1: it's not that dangerous, right, I was reading, like my
• 34:51
  Speaker 1: colleges can actually find like one case when someone got
• 34:54
  Speaker 1: killed from a fly of garrick. Yeah, most people just
• 34:57
  Speaker 1: tripp real bad, like not in a pleasant way. And
• 35:00
  Speaker 1: if you don't know what a fly garrick is, if
• 35:02
  Speaker 1: we walked over the coffee shop and we asked somebody
• 35:04
  Speaker 1: standing online, We're like, hey, draw mushroom. They would draw
• 35:07
  Speaker 1: a fly garrick, especially they watched the Smurfs, yeah, or
• 35:10
  Speaker 1: anything like, Yeah, it looks like your your generic stereotypical
• 35:15
  Speaker 1: like fantasy gnome forest mushroom. Like if you picture like
• 35:19
  Speaker 1: a gnome coming out of the woods with a mushroom,
• 35:23
  Speaker 1: it's a fly Garret. Who I smell a T shirt? Yeah,
• 35:26
  Speaker 1: that's yeah exactly, that's um, that's the gnome on the
• 35:30
  Speaker 1: range spice blend um, that's the mushroom. Yeah. Yeah, that'd
• 35:36
  Speaker 1: be good T shirt macro fructification. It just has a
• 35:39
  Speaker 1: big fly garrick on it. Yeah, I'd wear that. I
• 35:42
  Speaker 1: think you'd shortened the word down from save I'm printing costs. Yeah,
• 35:48
  Speaker 1: there you go. Yeah, Like if you played Mario when
• 35:51
  Speaker 1: Mario eats a mushroom and like get special powers, that's
• 35:54
  Speaker 1: a fly garrick. So they're all over. Everyone knows what
• 35:56
  Speaker 1: to fly Garrett. That's right, like the Mario brother one. Mhm,
• 36:01
  Speaker 1: nop okay, So that's a fly garrick. Anyway, I found
• 36:05
  Speaker 1: the instance where somebody died from one, and it was
• 36:08
  Speaker 1: like a very big deal when it happened. It was
• 36:12
  Speaker 1: in eighteen ninety seven. It was in Washington, d C.
• 36:14
  Speaker 1: It was eight when you emailed me about this, you
• 36:18
  Speaker 1: switched the numbers around. I did. I had in my
• 36:20
  Speaker 1: head back like an Italian diplomat died. Yes. I was like,
• 36:29
  Speaker 1: I feel like I would have heard about that, but
• 36:30
  Speaker 1: I wasn't that old. Eight seven Washington, d C. County,
• 36:38
  Speaker 1: count Achilles, because I was like in nineteen eight seven,
• 36:41
  Speaker 1: I was like, I can't picture like an Italian diplomat
• 36:43
  Speaker 1: walking down to whatever the hell the sidewalk, and yeah,
• 36:51
  Speaker 1: this story will make a little bit more sense then
• 36:53
  Speaker 1: I'm not. I'm back in a place in time. Washington,
• 36:57
  Speaker 1: D C. Eighteen ninety seven, Count Achilles. Day. I don't
• 37:01
  Speaker 1: know how to say his last name, Go for it,
• 37:03
  Speaker 1: Vitig think that we're just gonna call him the Count.
• 37:09
  Speaker 1: He was an Italian diplomat and he was fairly famous
• 37:13
  Speaker 1: Washington D C. Resident. He uh was sort of in
• 37:16
  Speaker 1: like a Lincoln's camp when when he came over, so
• 37:19
  Speaker 1: he was prior to death. He considered himself a mushroom expert.
• 37:26
  Speaker 1: You know he died Lincoln. Oh yeah, not the mushrooms
• 37:32
  Speaker 1: counted killer. He considered himself a mushroom expert. Bought some
• 37:36
  Speaker 1: wild mushrooms from the k Street market in Washington, d C.
• 37:40
  Speaker 1: And identified them as the Caesar's mushroom, which is a
• 37:44
  Speaker 1: choice edible in Europe. Mhm. But it's in the am
• 37:48
  Speaker 1: and Eta family. And if you know anything about mushrooms,
• 37:50
  Speaker 1: you know that there is a lot of bad stuff
• 37:53
  Speaker 1: or non edible mushrooms in the am and A family.
• 37:56
  Speaker 1: So what he thought was a Caesar's mushroom was actually
• 37:59
  Speaker 1: a fly get the mushroom, but was peddling it, so
• 38:03
  Speaker 1: that guy misidentified it. Yes, but unless he was selling
• 38:07
  Speaker 1: it to kill flies, no people would us to kill.
• 38:13
  Speaker 1: So the Count bought this mushroom, took it home and
• 38:16
  Speaker 1: cooked it for him and a body buddy, Dr. Kelly
• 38:18
  Speaker 1: Is who ate the mushrooms with him. He made them
• 38:20
  Speaker 1: for breakfast, and they remarked afterwards that they were the
• 38:23
  Speaker 1: finest mushrooms they had ever eaten. They were that good.
• 38:26
  Speaker 1: M Now, I couldn't find how they cooked them, because
• 38:28
  Speaker 1: I was really curious, like if he just threw him
• 38:30
  Speaker 1: with some eggs or he must have gotten to his note,
• 38:32
  Speaker 1: butok pretty quick. Yeah, well they're a surviving member of
• 38:38
  Speaker 1: this story. Oh he remember, Okay, Okay, so he must
• 38:42
  Speaker 1: have eaten it, wrote down how good it was and
• 38:44
  Speaker 1: then died. So the Count and the doctor both ate
• 38:47
  Speaker 1: these fly Garrick mushrooms for breakfast. By the afternoon, Dr
• 38:52
  Speaker 1: Kelly was incoherent and stupefied. He was at work and
• 38:56
  Speaker 1: the people I worked with him said he was like
• 38:58
  Speaker 1: totally off. He was in and out of consciousness. They
• 39:01
  Speaker 1: took him to the hospital. He recovered by the next day.
• 39:03
  Speaker 1: It was like sort of your typical fly Garrick experience.
• 39:07
  Speaker 1: If you ate too much of wanting you you went
• 39:10
  Speaker 1: beyond the psychedelic trip, you would end up like Dr Kelly, right.
• 39:15
  Speaker 1: But the other person to Count Uh, fell violently ill.
• 39:18
  Speaker 1: He lost his vision. He went into a coma. At
• 39:21
  Speaker 1: the hospital, he had such bad convulsions that he broke
• 39:24
  Speaker 1: the bed that he was laying in. Yeah, and he
• 39:28
  Speaker 1: died the next day. And that is like the fly
• 39:33
  Speaker 1: Garrick death. Now here's why, like beyond him being an
• 39:36
  Speaker 1: Italian diplomat being like one of the only deaths why
• 39:39
  Speaker 1: this was a big deal. This inspired like a huge
• 39:42
  Speaker 1: amateur mycology boom. Up until that point, mushroom hunting was
• 39:46
  Speaker 1: sort of like for subsidence, like very rural folks did it,
• 39:50
  Speaker 1: or sustenance sustenance put that into Google, okay, or it
• 39:59
  Speaker 1: was like for the educated elite, it wasn't really a hobby.
• 40:03
  Speaker 1: But according to like folks from that time that the
• 40:08
  Speaker 1: middle class was growing and so was like sort of
• 40:11
  Speaker 1: recreation like baseball and cycling was taking off in the
• 40:15
  Speaker 1: country as well as gathering mushrooms. And when this happened,
• 40:18
  Speaker 1: when you had a famous person die from a fly garrick,
• 40:21
  Speaker 1: the U. S d A. Stepped in, um, a lot
• 40:24
  Speaker 1: of like vendors changed the mushrooms they were selling. This
• 40:28
  Speaker 1: particular vendor the K Street market. Afterwards they went to
• 40:32
  Speaker 1: only selling shaggy manes and puff balls because they didn't
• 40:35
  Speaker 1: want this like to happen again. Those are part of
• 40:38
  Speaker 1: the fool proof like some people list those in the
• 40:40
  Speaker 1: fool Proof for that's right. Yeah. Uh so this this
• 40:44
  Speaker 1: had a huge mycology boom afterwards, and the educated folks
• 40:48
  Speaker 1: that were really into mycology started creating all these pamphlets
• 40:51
  Speaker 1: and very visual aids to help you be a better
• 40:54
  Speaker 1: consumer of mushrooms. Huh yeah, I silver lining, that's right.
• 41:02
  Speaker 1: They distributed better materials um. Like I said, it changed
• 41:06
  Speaker 1: the mushrooms that were sold and and oddly the fly
• 41:09
  Speaker 1: Garrick like sort of gave me like a personal renaissance
• 41:13
  Speaker 1: with mushrooms. When we were at the Christmas party, or
• 41:17
  Speaker 1: before the Christmas party that we were at Danielle. We
• 41:20
  Speaker 1: went to this party talking about the one of my house.
• 41:23
  Speaker 1: The last time he came to the office, we went
• 41:26
  Speaker 1: to Cal's favorite dive bar in town. I think it
• 41:30
  Speaker 1: was the Hideaway. Is that right? We're at the Hideaway Bar?
• 41:34
  Speaker 1: And I went up to the bar in order to drink,
• 41:36
  Speaker 1: and there was this like mid twenties guy who was
• 41:40
  Speaker 1: on his computer typing away. In his background was a
• 41:42
  Speaker 1: fly of Garrick. And I was like, I gotta know more,
• 41:45
  Speaker 1: because like, you're just not casually walking around with the
• 41:48
  Speaker 1: fly of Eric is like the background of your phone
• 41:50
  Speaker 1: or something. Right, Yeah, I mean maybe he likes the
• 41:52
  Speaker 1: Smurfs maybe, but I've been interested in that too. So
• 41:56
  Speaker 1: I was like, Hey, what's up with the fly Garrick?
• 41:57
  Speaker 1: And he's like, oh, I'm actually uh study being uh
• 42:00
  Speaker 1: the Amida family in the Rocky Mountains. Uh. And then
• 42:04
  Speaker 1: we we talked for like twenty minutes about mushroom. He's like,
• 42:06
  Speaker 1: you should join the Southwest Montana Micological Association. So I
• 42:10
  Speaker 1: did so the fly Garrick gave me like a little
• 42:14
  Speaker 1: personal renaissance. Are you good friends of that guy? Now?
• 42:17
  Speaker 1: You know you made his day, by the way, Like
• 42:19
  Speaker 1: he working away on his computer and somebody was like
• 42:24
  Speaker 1: telling me about the mushrooms screens. It was like his
• 42:27
  Speaker 1: dream come true. Yeah, like yeah, yeah, that was it
• 42:29
  Speaker 1: like the high point of life right there you are
• 42:33
  Speaker 1: in Montana. It's not like you're like a lot of
• 42:35
  Speaker 1: people pick mushrooms around here, right. I don't know that
• 42:41
  Speaker 1: it's like more of a thing here than than other places.
• 42:43
  Speaker 1: I believe that it is, thinks, so just it's like
• 42:47
  Speaker 1: people are kind of more than tuned. There's places where
• 42:50
  Speaker 1: people just aren't. There's a lot of people that are
• 42:51
  Speaker 1: like tuned into the outdoors, right, and there's a lot
• 42:53
  Speaker 1: of places where people don't don't feel a real strong
• 42:56
  Speaker 1: connection to the natural. Houston, you see that on someone's computer,
• 43:03
  Speaker 1: you're immediately going to think that they're selling psychedelics. You know,
• 43:08
  Speaker 1: him talking about that, like those moments that trigger stuff.
• 43:12
  Speaker 1: I was listening to saying that I was talking about
• 43:14
  Speaker 1: the It was just historian who looks at people's attitudes
• 43:21
  Speaker 1: towards the COVID nineteen vaccine, and he was looking at
• 43:27
  Speaker 1: historically other things that there was like, I didn't realize
• 43:30
  Speaker 1: this smallpox. There was an anti vax crowd on smallpox.
• 43:35
  Speaker 1: You know, it had a huge anti movement, was um
• 43:38
  Speaker 1: when they tried to roll out pasteurized milk mm hmm,
• 43:43
  Speaker 1: like a lot of resistance to that, a lot of
• 43:44
  Speaker 1: resistance to smallpox treatments. UM, And he was it was
• 43:49
  Speaker 1: kind of interesting to hear it, putting the perspective of
• 43:51
  Speaker 1: how people have generally replied or generally responded to things
• 43:57
  Speaker 1: that people now like you don't even know, you know,
• 44:01
  Speaker 1: I think there's no one questions. I don't know, why
• 44:03
  Speaker 1: are people like not wanting a smallpox There's a lot
• 44:07
  Speaker 1: of anti vectors and there's a um, I know, there's
• 44:10
  Speaker 1: like a whole group in like sort of that like
• 44:13
  Speaker 1: wellness world with like pasteurization Exactly what I was going
• 44:17
  Speaker 1: to say, I was like, that's starting to come back
• 44:19
  Speaker 1: like big time. Like you're seeing a lot of folks
• 44:21
  Speaker 1: that are back in that camp of like they don't
• 44:23
  Speaker 1: want pasteurized anything. Got it? I worked with I was
• 44:27
  Speaker 1: profiling a livestock detective one time who uh investigated livestock theft.
• 44:31
  Speaker 1: You know, cattle rustling. And he was in California and
• 44:35
  Speaker 1: people were getting around pasteurized milk, and California by you'd
• 44:40
  Speaker 1: buy a share of a cow, right because you can
• 44:43
  Speaker 1: drink your own unpasteurized milk, you just can't sell it right.
• 44:46
  Speaker 1: So the way the way they figured out Californias, they
• 44:49
  Speaker 1: had this little system where I would have a cow,
• 44:51
  Speaker 1: let's say, and I would sell ownership of the cow
• 44:54
  Speaker 1: to people, and then they're all drinking their own milk.
• 44:59
  Speaker 1: They own a share of the cow. Um. He started
• 45:02
  Speaker 1: working this case and one of the things he described
• 45:05
  Speaker 1: being pretty funny is he goes around, He gets a
• 45:09
  Speaker 1: list of everybody that owns this cow and goes to
• 45:12
  Speaker 1: their home and says, I'd like to see your brand
• 45:16
  Speaker 1: inspection paperwork on the cow you own. So this was
• 45:21
  Speaker 1: like modern cattle Russell. Yeah, yeah, I wrote about it.
• 45:25
  Speaker 1: So he was working when I was profiling him, he
• 45:28
  Speaker 1: was working a big Ponzi scheme, a big cattle rustling
• 45:31
  Speaker 1: ponzi scheme that involved Keeper Sutherland, not the keeper startling
• 45:35
  Speaker 1: stole cattle. This guy comes. So when Keeper Sull them
• 45:40
  Speaker 1: was working on the Young Guns movies, I was hoping
• 45:44
  Speaker 1: it was the cowboy way but okay, he was work.
• 45:46
  Speaker 1: He got real interested in team roping and he eventually
• 45:50
  Speaker 1: got became friend. He had a team roping partner. The
• 45:53
  Speaker 1: team roping partner knew a guy that had a planned
• 45:57
  Speaker 1: import Coriente Steers. Now, I think there's just too many
• 46:00
  Speaker 1: Corientas rounding the markets flooded. But at this whatever this
• 46:03
  Speaker 1: moment was, that we're in a let corient A Steers,
• 46:06
  Speaker 1: that's what they use, and and like, yeah, rodeo roping.
• 46:11
  Speaker 1: The prices got very high in these things. So this
• 46:15
  Speaker 1: guy comes and says, uh, this guy comes for and says, hey,
• 46:21
  Speaker 1: I got a plan. We can all make a bunch
• 46:22
  Speaker 1: of money. I'm gonna go into Mexico and buy a
• 46:23
  Speaker 1: bunch of corient A Steers, bring him into the U
• 46:26
  Speaker 1: S and will lease him out to all these rodeo circuits.
• 46:29
  Speaker 1: So he gets a he gets an initial investment, and
• 46:34
  Speaker 1: Keeper Sultan was part of the initial investment. Dude never
• 46:38
  Speaker 1: even goes to Mexico but just comes and and hands
• 46:42
  Speaker 1: him the money plus his returns. Okay, so he whatever
• 46:46
  Speaker 1: it was like, he gets like three grand or something,
• 46:49
  Speaker 1: and then a couple days later comes and hands him
• 46:52
  Speaker 1: back whatever the hell. Four day very quick turnaround, very
• 46:55
  Speaker 1: quick return on investment. He'd gotten the money. He had
• 46:59
  Speaker 1: gotten the extra money by just stealing cattle and selling them.
• 47:02
  Speaker 1: So he rustled some steers, sold him goals. If you
• 47:06
  Speaker 1: want to get serious to make some real money, let's
• 47:09
  Speaker 1: do it again. Then he then he cuts a big
• 47:12
  Speaker 1: check and then he had scans with the money. What
• 47:16
  Speaker 1: a ski boat? If I remember right, I don't know
• 47:20
  Speaker 1: I bought a boat. I didn't know cattle rustling was
• 47:22
  Speaker 1: still like a career choice. I thought that, Yeah, it's
• 47:25
  Speaker 1: usually like most at the time that I wrote my
• 47:28
  Speaker 1: article about Um, I've optioned that thing so many times. Yeah,
• 47:35
  Speaker 1: I thought you optioned the career path. No, my article
• 47:39
  Speaker 1: is called Grand Theft Cattle, and people always option it
• 47:43
  Speaker 1: from me. But no one's ever made anything out of it.
• 47:45
  Speaker 1: But everybody thinks they're going to make like a thing
• 47:46
  Speaker 1: about cattle rustling. Yeah, for sure, dairy cavs um a
• 47:52
  Speaker 1: lot of a lot of rustling. It's usually like a
• 47:54
  Speaker 1: couple of kids. If he was saying, like, if you
• 47:56
  Speaker 1: want to look at a profile of a cattle rustler general,
• 48:00
  Speaker 1: it's like a couple of high school kids, Um have
• 48:04
  Speaker 1: a rodeo background. They got an uncle with a goose
• 48:07
  Speaker 1: neck trailer, and that's most rustling. It's like small scale,
• 48:14
  Speaker 1: but there are some big um there are some big,
• 48:17
  Speaker 1: large scale operations, and it typically works is like you're
• 48:21
  Speaker 1: you're doing it to get slicks like unbranded animals. You're
• 48:24
  Speaker 1: stealing animals that have an easily manipulated brand so you
• 48:29
  Speaker 1: can over brand it. Like let's say this isn't the case,
• 48:33
  Speaker 1: but let's say your brand was OH, and you register Q,
• 48:38
  Speaker 1: so you steal O branded cattle. Like let's say you
• 48:41
  Speaker 1: own Q and your neighbor owns OH. You steal a
• 48:45
  Speaker 1: bunch of his OH branded cattle, burn in the little
• 48:48
  Speaker 1: mark that turns it into a queue and sell or.
• 48:51
  Speaker 1: You steal cattle and get them into a no brand
• 48:54
  Speaker 1: state where there's no brand inspection process, so you then
• 48:59
  Speaker 1: move them over into that interesting world. That's why when
• 49:04
  Speaker 1: you register a new brand now it's very complicated. Like now,
• 49:08
  Speaker 1: when you register a new brand in some states, they
• 49:10
  Speaker 1: make you do this. Uh, you have to do like
• 49:12
  Speaker 1: three letters. But guys don't like it because you can't
• 49:15
  Speaker 1: burn it with a single iron. It takes like repeated
• 49:17
  Speaker 1: burning to get it in there. I was walking on
• 49:19
  Speaker 1: a roll with my old neighbor in Miles City one time,
• 49:21
  Speaker 1: and they had a you know when you have a
• 49:22
  Speaker 1: tree planet and they have like a great around the
• 49:24
  Speaker 1: tree two for water to come through. In Miles City,
• 49:28
  Speaker 1: the greats are all local cattle brands. And he showed
• 49:31
  Speaker 1: me a brand in there and he said he just
• 49:34
  Speaker 1: sold that brand for four thousand dollars because people would
• 49:40
  Speaker 1: prefer to buy an old brand rather than register a
• 49:43
  Speaker 1: new one, because you can buy an old simple brand.
• 49:45
  Speaker 1: I got this brand book from California that's bigger than
• 49:48
  Speaker 1: the Bible, and it's all the brands in the state
• 49:51
  Speaker 1: and each brand can be registered in like six places
• 49:54
  Speaker 1: like front shoulder like uh, right shoulder, right rump, flank,
• 50:00
  Speaker 1: left shoulder, left rump, left flank like Ronald Reagan's brands.
• 50:05
  Speaker 1: In this brand book, it's a fascinating world cattle Brandon.
• 50:18
  Speaker 1: Where was I m wolf human attacks? Oh, then we're
• 50:24
  Speaker 1: gonna get into wolves. No, I haven't read it. I
• 50:30
  Speaker 1: read enough to know I was titilated. Um try to
• 50:33
  Speaker 1: get Krim to read it. She didn't read it. Spencer
• 50:37
  Speaker 1: read it. It's a report on what is known about
• 50:42
  Speaker 1: Is it a new report? Yeah, it's what do we
• 50:45
  Speaker 1: know about wolves killing people from two thousand two to
• 50:49
  Speaker 1: two thousand twenty, So the last eighteen years of wolves
• 50:54
  Speaker 1: killing folks it identified from fiction. Spencer will do a report. Uh,
• 51:00
  Speaker 1: you know, we should maybe put in even though it's
• 51:01
  Speaker 1: your little book report, maybe we should put in our
• 51:03
  Speaker 1: tailor and recall report intro. I'll just replace it with
• 51:07
  Speaker 1: Spencer's book report. Yeah. Yeah, like Alexi's voice, Spencer's he's
• 51:23
  Speaker 1: got a new album coming out. Um, he's the one
• 51:26
  Speaker 1: that tipped us off. We haven't covered yet on Trout
• 51:28
  Speaker 1: getting high on drugs. Um to cover that story at
• 51:32
  Speaker 1: some point. So many people do drugs now that it's
• 51:36
  Speaker 1: in the water, and Trout get addicted to drugs, it's truth.
• 51:41
  Speaker 1: I would guarantee that Bent podcast covers at at some
• 51:43
  Speaker 1: point too, you think so, I would imagine that's right
• 51:45
  Speaker 1: up their alley. Trout on Math. That's my new band name.
• 51:50
  Speaker 1: They've done Hippos on cocaine. I don't know about Trout
• 51:53
  Speaker 1: on Matthew So okay, So wolves, like, how many people
• 51:57
  Speaker 1: are really getting killed by wolves? Last twenty years? Eighteen years?
• 52:00
  Speaker 1: It identified four nine human attacks from around the world.
• 52:05
  Speaker 1: It included report from places that I didn't even know
• 52:07
  Speaker 1: had wolves like Saudi Arabia or Israel. Saudi Arabia's wolves
• 52:13
  Speaker 1: and like fatal killer wolves too. So yeah, huh of
• 52:22
  Speaker 1: the four Chris, our Middle East expert, our Middle East expert,
• 52:30
  Speaker 1: know that? Go on are they? What kind of wolf
• 52:34
  Speaker 1: are the wolves? That's right? Of the four nine attacks
• 52:41
  Speaker 1: from around the world in the last eighteen years, twenty
• 52:44
  Speaker 1: six were fatal. Not only twelve of these four eighty
• 52:49
  Speaker 1: nine took place in North America or Europe. Okay, very rare.
• 52:57
  Speaker 1: Globally in the last eighteen years have been how many
• 53:00
  Speaker 1: fatalities twenty six? Okay, so one point, I don't know
• 53:07
  Speaker 1: too people globally every year get killed by wolves globally. Yeah,
• 53:14
  Speaker 1: and you said only twelve of the attacks, not twelve
• 53:16
  Speaker 1: of the fatalities took place the attacks North America in
• 53:20
  Speaker 1: the last eighteen years, there have been twelve in our continent.
• 53:26
  Speaker 1: Where are most of these happening? Spencer, I mean, that's
• 53:29
  Speaker 1: not if it's not North American, it's not Europe like
• 53:32
  Speaker 1: where in US and Canada. I don't think. I don't
• 53:37
  Speaker 1: think Mexico has enough wolves anymore. You tell me any
• 53:41
  Speaker 1: attacks there? So the US and Canton in eighteen years,
• 53:43
  Speaker 1: twelve people got attacked by wolf. How many fatalities? I
• 53:46
  Speaker 1: think four of those were fatal. One was kind of harrowing.
• 53:50
  Speaker 1: You're gonna get into the harrowing one of the joggers.
• 53:53
  Speaker 1: Uh no, so they they I don't even read it.
• 53:57
  Speaker 1: And I found that they took some of the reports,
• 54:00
  Speaker 1: and there's like nobody reports on wolf attacks like North
• 54:04
  Speaker 1: America does. Like yeah, if you if you look at
• 54:07
  Speaker 1: a wolfe attack from like Banff National Park, like you
• 54:10
  Speaker 1: know what color shirt the person was wearing, and what
• 54:13
  Speaker 1: they ate for breakfast, and like exactly how many stitches
• 54:17
  Speaker 1: they got. That's our next calendar actually right behind the
• 54:20
  Speaker 1: deer blind America. Yeah, here's January's attack from It's only
• 54:28
  Speaker 1: gonna take us eighteen years put this calendar together, right,
• 54:32
  Speaker 1: So like North America like heavily documents this, but then
• 54:35
  Speaker 1: you get to like like Yemen or something like that,
• 54:38
  Speaker 1: and it's like, oh, the shepherd grabbed the wolf by
• 54:41
  Speaker 1: its tail and then the wolf bit it on its
• 54:44
  Speaker 1: hand and ran away. That makes the report. Yes, Now
• 54:48
  Speaker 1: here's here's something else to note that four eight nine
• 54:51
  Speaker 1: were confirmed attacks, but they said they had about double
• 54:53
  Speaker 1: that that they didn't feel like they had enough information
• 54:56
  Speaker 1: on to be like, yes, this happened, and it was
• 54:59
  Speaker 1: most certain a wolf, biggest dog, Yeah, exactly, yep. M hm,
• 55:06
  Speaker 1: So you didn't find the one the jogger from Alaska?
• 55:10
  Speaker 1: Why I pulled aside some of my favorites. One of
• 55:13
  Speaker 1: them was from port Edward, BC, Canada. May this is
• 55:17
  Speaker 1: your just get this straight. This is your favorite wolf attacks?
• 55:20
  Speaker 1: My favorite wolf attacks from from this summary of like,
• 55:24
  Speaker 1: uh yeah, of a couple of hundreds. That does sound
• 55:27
  Speaker 1: like a book report, like when you're in middle school.
• 55:29
  Speaker 1: My favorite. Yeah, I'm sure the ones uh in like
• 55:34
  Speaker 1: Eastern Europe, in the Middle East and like South Asia
• 55:37
  Speaker 1: were much better, much better wolf attacks. But like I said,
• 55:42
  Speaker 1: it's like, oh, it bit him on the ankle and
• 55:45
  Speaker 1: then they killed the wolf later that day or something
• 55:47
  Speaker 1: like that. Yeah, they just don't. It's just not satisfied. Yeah.
• 55:53
  Speaker 1: The port Edward, BC, there was a man in his
• 55:55
  Speaker 1: seventies walking home from a party m and he got
• 55:59
  Speaker 1: to his front door and a wolf jumped out of
• 56:01
  Speaker 1: the bushes and attacked him. And it labeled this as
• 56:05
  Speaker 1: a predatory attack, which is one of the most rare
• 56:08
  Speaker 1: of wolf attacks. Was he faced was he faced. No,
• 56:13
  Speaker 1: I didn't say that I was wondering. I had the
• 56:15
  Speaker 1: same question. It didn't say that he was attacked, He
• 56:18
  Speaker 1: was grabbed by the leg, he was drug off. Neighbors
• 56:21
  Speaker 1: came over and helped him and like scared the wolf off.
• 56:24
  Speaker 1: But then as they did like first aid on him,
• 56:26
  Speaker 1: the wolf just hung out and just like circled him
• 56:29
  Speaker 1: and just like wouldn't leave. He was that hungry and
• 56:33
  Speaker 1: that unbothered. The man was in the hospital for three
• 56:37
  Speaker 1: weeks and survived. Six wolves were killed in the area
• 56:40
  Speaker 1: and d DNA tests confirmed that they got the one
• 56:42
  Speaker 1: that attacked him and five others and five others. Where
• 56:49
  Speaker 1: was that If that had happened in my neighborhood, that
• 56:51
  Speaker 1: wolf would have got hit early on, exactly early on
• 56:55
  Speaker 1: in the evening. Yeah, port Edward, BC. It attacked him
• 56:59
  Speaker 1: at his on the door. Yeah, then you had North.
• 57:04
  Speaker 1: Now why is that your favorite? Because it was one
• 57:06
  Speaker 1: of the few that like had satisfying enough details. Yeah,
• 57:12
  Speaker 1: then then you had North Macedonia. January fifty eight year
• 57:16
  Speaker 1: old farmer finds a wolf in his sheep barn. The
• 57:19
  Speaker 1: man enters the barn, grabs a wolf by his tail
• 57:22
  Speaker 1: and tries to pull it out. The wolf then attacks
• 57:25
  Speaker 1: him by biting his arms and face, but with the
• 57:27
  Speaker 1: help of his wife, he gets an axe and kills
• 57:31
  Speaker 1: the wolf. Good for him. Yeah, it's a great ending
• 57:34
  Speaker 1: with ax with an ax. Now it doesn't like say,
• 57:37
  Speaker 1: like what assistance his wife offers, or like who great
• 57:41
  Speaker 1: calendar yielding the ax? Yeah, no, that's a good one.
• 57:45
  Speaker 1: And then there was a BAMF National Park, Alberta, Canada, August.
• 57:50
  Speaker 1: We actually covered this one. This one was heavily covered.
• 57:53
  Speaker 1: We covered this on the mediator dot com and the
• 57:55
  Speaker 1: guy was cool about it. We didn't talk to him, no,
• 57:59
  Speaker 1: but I mean just other news stories I read about him. Yeah.
• 58:03
  Speaker 1: It was a family that was camping in the middle
• 58:05
  Speaker 1: of the night. A wolf bites its way into the
• 58:08
  Speaker 1: tent while the family is sleeping. Father tries to fight back,
• 58:12
  Speaker 1: but he's dragged out of the tent and neighboring campers
• 58:14
  Speaker 1: come over. They're kicking the wolf, they're throwing rocks at
• 58:18
  Speaker 1: it um and while the wolf is tangled up with
• 58:21
  Speaker 1: the father, they get it off and the man lives
• 58:26
  Speaker 1: and the wolf is killed the next day about a
• 58:27
  Speaker 1: mile away. The middle of the night. M hm. Now
• 58:35
  Speaker 1: the paper freak occurrence that happens now and then Yeah,
• 58:38
  Speaker 1: I find myself now argue with people NonStop. People that
• 58:41
  Speaker 1: have that carry pepper spray needlessly they haven't. Parents got
• 58:47
  Speaker 1: pepper spray now because the black bears. I got pepper spray,
• 58:49
  Speaker 1: because the mountain lions. I got pepper spray because the wolves.
• 58:52
  Speaker 1: It's like, this is one thing that warrants pepper spray.
• 58:56
  Speaker 1: One animal that warren'ts pepper spray. You have more chance
• 58:59
  Speaker 1: of finding up in the hospital from your pepper spray?
• 59:03
  Speaker 1: Did you do from a black bear or a wolf
• 59:06
  Speaker 1: or something? In eighteen years? Twelve people? Three hundred and
• 59:13
  Speaker 1: what now, three hundred seventeen million Americans? Plenty? How many
• 59:20
  Speaker 1: people in Canada like another half dozen give a take
• 59:26
  Speaker 1: roughly million and year. It's common for a year to
• 59:35
  Speaker 1: go by with no one even getting nipped by a wolf.
• 59:37
  Speaker 1: That number included Europe as well. What oh, yeah, are
• 59:43
  Speaker 1: we including in North America? Twelve and and Europe? Let
• 59:48
  Speaker 1: me find the number here again? And lord knows how
• 59:51
  Speaker 1: many holders are in Europe. Yeah. The biggest takeaway is
• 59:56
  Speaker 1: the wolves aren't a problem. That not No, no, wolves
• 1:00:00
  Speaker 1: aren't a human risk. Sure. The biggest takeaway though, was
• 1:00:03
  Speaker 1: that like, uh, wolves love garbage. So many of these
• 1:00:08
  Speaker 1: reports talked about how it happened near landfill. It happened
• 1:00:12
  Speaker 1: where an area where the wolf was like rating dumpsters
• 1:00:15
  Speaker 1: and stuff like that. That's like a commonality no matter
• 1:00:18
  Speaker 1: the continent or no matter like who got attacked, is
• 1:00:21
  Speaker 1: that these things are like attracted to human waste and
• 1:00:24
  Speaker 1: then some human winds up among the garbage and they're attacked. Yeah,
• 1:00:32
  Speaker 1: the paper does not really take a stance on hunting.
• 1:00:34
  Speaker 1: It brings up how to prevent wolf tax and it's
• 1:00:37
  Speaker 1: talking about like things we could potentially do as far
• 1:00:39
  Speaker 1: as management goes, and it it briefly brings up hunting,
• 1:00:43
  Speaker 1: but they take like a very neutral stance. They're like, well,
• 1:00:47
  Speaker 1: the pros would be that it reduces populations, it causes
• 1:00:50
  Speaker 1: they learned behavior that makes wolves more shy. Uh, it
• 1:00:54
  Speaker 1: slocks problematic wolves. But then at the same time you
• 1:00:56
  Speaker 1: have these other biologists saying that like whatever personality eight
• 1:01:00
  Speaker 1: that is that human is killing in a wolf is
• 1:01:03
  Speaker 1: beneficial to the pack somehow, and it's good to have
• 1:01:05
  Speaker 1: diverse populate or diverse population of personalities in a pack.
• 1:01:10
  Speaker 1: And you still have a tax happening where it's legal,
• 1:01:13
  Speaker 1: so it tries its best to not take a stance
• 1:01:15
  Speaker 1: on hunting wolves. Meanwhile, grizzlies in three states killed multiple
• 1:01:21
  Speaker 1: people every year. That's a lot. Grizzlies. Moslim in Montana
• 1:01:27
  Speaker 1: and Wyman kill several people every year. What spurred this
• 1:01:31
  Speaker 1: wolf thing did? For some reason because the report just
• 1:01:34
  Speaker 1: came out, somebody got real freaked out of someone. He
• 1:01:36
  Speaker 1: Finger send us that report, helfle finger where just half
• 1:01:39
  Speaker 1: the things we talked about come from Jim Jim he
• 1:01:46
  Speaker 1: sents it over. I can't keep up with all the
• 1:01:48
  Speaker 1: interesting stuff that guy sends over. Uh okay, onto some
• 1:01:53
  Speaker 1: a couple of meat questions. This is our segue. That
• 1:01:56
  Speaker 1: was smooth. What was the other thing we wanted to
• 1:02:00
  Speaker 1: talk about, Janni the glue and meat together. Tortas? What's
• 1:02:07
  Speaker 1: a tortoise? That's sort of a meat question? We can
• 1:02:11
  Speaker 1: make it one. A guy wrote in, like, after listening
• 1:02:13
  Speaker 1: to Dr Chris Calcolm's he's our our meat scientists that
• 1:02:18
  Speaker 1: we go to with meat questions on a scientific meat
• 1:02:20
  Speaker 1: question level, I would not put him as an adventurous
• 1:02:23
  Speaker 1: eater mm hmm, because, like you know, just what kind
• 1:02:30
  Speaker 1: of goes against his training? Not an adventurous eater, though
• 1:02:32
  Speaker 1: he did say, do you even hear about that blue
• 1:02:35
  Speaker 1: that bison priscus, the step bison, like the thirty some
• 1:02:41
  Speaker 1: thousand years old they found it in the perma frost,
• 1:02:44
  Speaker 1: and uh, I wrote about that one in my Buffalo book.
• 1:02:46
  Speaker 1: But anyways, that guy there's a Dale Gothrie researcher. They
• 1:02:50
  Speaker 1: had a fundraiser where they cooked that thirty thousand year
• 1:02:52
  Speaker 1: old bison up. What did you say? It tastes a
• 1:02:55
  Speaker 1: little muddy. It's the term that food. He's used to
• 1:03:03
  Speaker 1: describe things that tastes like dirt. Like they're like, I
• 1:03:06
  Speaker 1: get an earthy note, You're like dirt you mean dirt? Mud? Yeah? Mud? Yeah,
• 1:03:11
  Speaker 1: you mean mud. Uh. Chris Calkin says he would have
• 1:03:15
  Speaker 1: eaten that, just to say he did. He would, But
• 1:03:18
  Speaker 1: most things he's like, normally I love the guy to death,
• 1:03:22
  Speaker 1: but normally he's like, not gonna eat it. Like, if
• 1:03:25
  Speaker 1: you going to him, like what if I found a
• 1:03:27
  Speaker 1: he's he's probably generally gonna He wouldn't say I'm not
• 1:03:30
  Speaker 1: gonna eat it. But if you're like what if I
• 1:03:32
  Speaker 1: found him? You know, he'd be like, well, here's the
• 1:03:34
  Speaker 1: things you might want to consider was leans not eating
• 1:03:38
  Speaker 1: he's caught cautionary Yeah, Like I was gotten a snake
• 1:03:43
  Speaker 1: and found a rat inside of stomach. Can I eat it?
• 1:03:46
  Speaker 1: He would be, Um, let me tell you a couple
• 1:03:47
  Speaker 1: of things to think about eat that rat. That's like
• 1:03:50
  Speaker 1: every health inspector, by the way, if you ask them,
• 1:03:53
  Speaker 1: like what restaurants do? Would you go to eat there?
• 1:03:55
  Speaker 1: Like I eat at my house across the board? Uh? Oh.
• 1:04:02
  Speaker 1: So recent new research suggested that that bison, which they
• 1:04:06
  Speaker 1: named Babe, they now think it was fifty years old.
• 1:04:10
  Speaker 1: Still way different than thirty six month. Shoot. There's in
• 1:04:15
  Speaker 1: this rock counting book there's a short section on fossils,
• 1:04:18
  Speaker 1: and they cover and they're like, what's the youngest fossil?
• 1:04:21
  Speaker 1: What could be? Oh, that's great? Yeah's uh, there's not
• 1:04:26
  Speaker 1: a satisfying answer. There's like no definition of what a
• 1:04:28
  Speaker 1: fossil really is. And so this person had an example
• 1:04:31
  Speaker 1: of where they were at a museum. Where is that sentence? Again,
• 1:04:37
  Speaker 1: no one knows what a fossil is. There's not really
• 1:04:39
  Speaker 1: like there's like a very gray area as to what
• 1:04:42
  Speaker 1: can be a fossil versus what is Because it's a
• 1:04:44
  Speaker 1: long transitional process and one of the examples was that
• 1:04:48
  Speaker 1: this person was in a museum where they had like
• 1:04:51
  Speaker 1: a mammoth leg that was found in ice that was
• 1:04:55
  Speaker 1: from like twelve thousand years ago or something, and they
• 1:04:58
  Speaker 1: pull it out and one part is fossilized and just
• 1:05:02
  Speaker 1: like a very traditional fossilized bone, and the other part
• 1:05:07
  Speaker 1: still has rotting meat that you could smell that had
• 1:05:10
  Speaker 1: like a terrible odors. And that was their example of like,
• 1:05:14
  Speaker 1: because what are the odds of that? Right? Yeah, to
• 1:05:16
  Speaker 1: be in the perfect place where fossilization is occurring, but
• 1:05:19
  Speaker 1: also preservation on the other end. Yeah, So that was
• 1:05:22
  Speaker 1: like a glimpse into sort of the randomness and in
• 1:05:25
  Speaker 1: the gray area of fossils. Who's got that leg? It
• 1:05:29
  Speaker 1: was in some museum, So what do they do when
• 1:05:33
  Speaker 1: they have it? Do they like finish? Oh, I'm sure
• 1:05:37
  Speaker 1: it's on like dry ice somewhere and it comes out.
• 1:05:40
  Speaker 1: I don't want to eat it. I just want that
• 1:05:41
  Speaker 1: leg to have on display, like here's here's the rotting
• 1:05:45
  Speaker 1: meat portion that smells, and here's the fossil you know,
• 1:05:48
  Speaker 1: like people come over, You're like showing your record collection this.
• 1:05:52
  Speaker 1: Ye see that that's a fossilized half rotten half. What
• 1:06:00
  Speaker 1: that is um. So I brought a great question when
• 1:06:06
  Speaker 1: you eat animals eat caught in traps, which I do.
• 1:06:11
  Speaker 1: So you got a beaver that is dead, um, and
• 1:06:16
  Speaker 1: it's already because Chris talks about like the importance of
• 1:06:18
  Speaker 1: the rigor process and how long it's been there. So
• 1:06:20
  Speaker 1: let's say you set, uh, you make a beaver set
• 1:06:23
  Speaker 1: and you check it forty eight hours later. And let's
• 1:06:27
  Speaker 1: say the second you walk away, that beaver comes out
• 1:06:30
  Speaker 1: of his den hole and you check out forty eight
• 1:06:33
  Speaker 1: hours later. Here you're eating a thing that's been ungutted
• 1:06:37
  Speaker 1: forty eight hours? What does that do? And you pull
• 1:06:41
  Speaker 1: them out? Sometimes they won't they won't be riggored. Sometimes
• 1:06:43
  Speaker 1: they will be riggored. Um, that's interesting question. I've never
• 1:06:48
  Speaker 1: hesitated because I just go by the waters damn cold,
• 1:06:53
  Speaker 1: because's the wintertime, right. I always thought that was that
• 1:06:56
  Speaker 1: was the preservation method, that it was fine because you're
• 1:06:59
  Speaker 1: doing a summer the summertime, it's stink. I had a
• 1:07:01
  Speaker 1: cow elk Ones fall into a beaver pond after I
• 1:07:06
  Speaker 1: shot her with an arrow, and then we found her
• 1:07:08
  Speaker 1: twenty four hours after I shot her and drug her out.
• 1:07:11
  Speaker 1: She's like just right on the edge, maybe even a
• 1:07:13
  Speaker 1: hoof or something hanging out of the water and drug
• 1:07:16
  Speaker 1: her out and got her and the guts were like
• 1:07:19
  Speaker 1: ice cold. Really, Chris Calkuan's put that in his pipe smoking.
• 1:07:28
  Speaker 1: I was mispronounced his name. Note does he go by
• 1:07:30
  Speaker 1: Calkins cal Calkins. I'm trying to remember. I imagine it
• 1:07:35
  Speaker 1: would chill faster because it's circulating water. Oh, the same
• 1:07:39
  Speaker 1: way it makes you so damn cold. Ye like it's yeah,
• 1:07:45
  Speaker 1: it's like Rob's heat from things. But he's saying that
• 1:07:49
  Speaker 1: the cold actually can speed up. Like what is he?
• 1:07:55
  Speaker 1: What is he saying that that it doesn't do what
• 1:07:58
  Speaker 1: you think it would with regards to riggormortis that's the
• 1:08:00
  Speaker 1: can actually adjust the way this works. He says death
• 1:08:04
  Speaker 1: is pretty quick and the typically cold water could help
• 1:08:06
  Speaker 1: with preservation. Here's where he hones in. Okay, Dr Chris
• 1:08:11
  Speaker 1: Calkins Calkins, damn it one or the other University Nebraska
• 1:08:17
  Speaker 1: c A L K I N s. He's been on
• 1:08:19
  Speaker 1: the show a couple of times. Here's where Here's where
• 1:08:21
  Speaker 1: his mind goes. Water in the lungs, water being a
• 1:08:28
  Speaker 1: carrier of bacteria. Um. If it's stiff, it's in rigor
• 1:08:35
  Speaker 1: and there has been sufficient time for bacterial migration to occur.
• 1:08:41
  Speaker 1: Cold water, by the way, actually slows stiffening because it
• 1:08:44
  Speaker 1: slows the metabola's metabolism. That's better because I don't even
• 1:08:50
  Speaker 1: recognize that word, but because it slows the metabolism, not
• 1:08:56
  Speaker 1: the metabolism, It slows the metabolism via temperature. People often
• 1:09:02
  Speaker 1: think the cold should accelerate stiffening, but it doesn't work
• 1:09:05
  Speaker 1: that way. If the carcass is soft and pliable, then
• 1:09:09
  Speaker 1: the meat is not in rigor mortis and would be
• 1:09:12
  Speaker 1: safer to eat. The risk is not zero, but then
• 1:09:15
  Speaker 1: it seldom is. That sounds like a thumbs up from him. Yeah, yeah,
• 1:09:21
  Speaker 1: don't eat the lungs, is what I'm hearing. That's a
• 1:09:25
  Speaker 1: great question though, Man, Yeah, that is that's interesting. Uh.
• 1:09:30
  Speaker 1: Usually when you use we used to call him snares,
• 1:09:33
  Speaker 1: but now everybody likes to call him cable straint, a
• 1:09:35
  Speaker 1: cable restraint because it sounds nicer. It's like, I'll silencers
• 1:09:39
  Speaker 1: are now suppressors because they don't like actually silence thing,
• 1:09:42
  Speaker 1: and so they kind of rebranded as a suppressor, which
• 1:09:45
  Speaker 1: is actually more accurate. Well, snare has been rebranded as
• 1:09:49
  Speaker 1: a cable restraint to make it seem like benign. I
• 1:09:52
  Speaker 1: had a beaver one time. It was pretty warm weather
• 1:09:54
  Speaker 1: in the spring, and I had a beaver in a
• 1:09:56
  Speaker 1: cable restraint, but he got hung up in a weird way.
• 1:09:59
  Speaker 1: Usually there are a lot I like you could you
• 1:10:00
  Speaker 1: could relocate them with snares, like it's so it doesn't
• 1:10:03
  Speaker 1: damage them. But this guy got into a weird situation
• 1:10:06
  Speaker 1: and was dead on the bank and warm weather, and
• 1:10:09
  Speaker 1: I thought twice and didn't take any didn't use any
• 1:10:12
  Speaker 1: meat from that beaver was laying out in the hot sun.
• 1:10:16
  Speaker 1: Speaking of rebranding, I'm big in the rebranding of the
• 1:10:19
  Speaker 1: Snakehead Fish Camp. I feel like we need to start
• 1:10:22
  Speaker 1: working on that because it's so good. Culinarily, Yeah, it's awesome,
• 1:10:26
  Speaker 1: but I feel like it's not gonna get any traction
• 1:10:28
  Speaker 1: as long as we keep calling its snakehead. I know
• 1:10:31
  Speaker 1: those guys and and Uh we were hanging out with
• 1:10:34
  Speaker 1: in the what it's the east east shore del mar
• 1:10:38
  Speaker 1: Del Peninsula. They got like snakeheads stickers in the truck windows. Manya,
• 1:10:43
  Speaker 1: It's delicious, but it's like the you know, the Patagonian toothfish.
• 1:10:46
  Speaker 1: Like we had to switch to Chilean sea bass to
• 1:10:49
  Speaker 1: get any traction on that, A lot of good it
• 1:10:51
  Speaker 1: did them. They went a little too far on that one. Yeah,
• 1:10:56
  Speaker 1: so we gotta land somewhere in the middle. Here. Can
• 1:10:58
  Speaker 1: you explain me real quick what you were talking about
• 1:11:00
  Speaker 1: when you guys were talking about, Um, I told you
• 1:11:04
  Speaker 1: to stopped talking about yeah, yeah, yeah, yeah, well yeah,
• 1:11:06
  Speaker 1: you need to set it up because we were talking. Yeah,
• 1:11:10
  Speaker 1: this a little pitch for probably next week's podcast or
• 1:11:13
  Speaker 1: it's upcoming. Steve and I are interviewing Dr ed Ashby
• 1:11:18
  Speaker 1: and some of his colleagues of the ed Ashby Foundation.
• 1:11:21
  Speaker 1: And these guys have been studying, uh, basically arrows and
• 1:11:25
  Speaker 1: broadheads and arrow lethality for the last thirty years, probably
• 1:11:29
  Speaker 1: more than anybody else on the planet that I know of.
• 1:11:32
  Speaker 1: And I was just reading a thing that was talking
• 1:11:34
  Speaker 1: about like how much the actual like super sharpness of
• 1:11:40
  Speaker 1: your broad head, you know, well, will help you kill
• 1:11:42
  Speaker 1: an animal faster because the sharper it is when it
• 1:11:48
  Speaker 1: makes the cut across blood vessels, if there is no
• 1:11:52
  Speaker 1: rough edge, no serrated edge left behind by a less
• 1:11:56
  Speaker 1: sharp or dollar edge, that makes it easy. Year for
• 1:12:00
  Speaker 1: this A lot of science and here, a lot of
• 1:12:03
  Speaker 1: science e terms. Basically, there's a chemical reaction that happens
• 1:12:07
  Speaker 1: that immediately starts to help coagulation, and the more less
• 1:12:11
  Speaker 1: sort of feathery rough edges there are, the easier it
• 1:12:14
  Speaker 1: is for that to happen, to create this compound that
• 1:12:17
  Speaker 1: then helps coagulation. Is that why certain cuts like just
• 1:12:20
  Speaker 1: bleed like a son of a gun, like when you
• 1:12:21
  Speaker 1: cut yourself with a razor blader exactly, or like a
• 1:12:24
  Speaker 1: paper cut, you know, like where you're just uh So,
• 1:12:28
  Speaker 1: what I was saying is that culinarily there's this this
• 1:12:31
  Speaker 1: is kind of like modern gastronomy, but there's this there's
• 1:12:34
  Speaker 1: this chemical it's called transglutanomas, which is colloquially called meat glue,
• 1:12:41
  Speaker 1: And what it does is that it allows you to
• 1:12:43
  Speaker 1: bond or bind rather protein to more protein. And so
• 1:12:48
  Speaker 1: where it gets used as something like like a lamb belly,
• 1:12:52
  Speaker 1: which is really really thin, and so it's really hard
• 1:12:55
  Speaker 1: to cook because it's so thin, and it's texture isn't
• 1:12:57
  Speaker 1: that great because it's so thin. So what you can
• 1:12:59
  Speaker 1: do instead stack a whole bunch of them on top
• 1:13:02
  Speaker 1: of each other and make them make the protein literally
• 1:13:06
  Speaker 1: reform and create a land belly that's three or four
• 1:13:09
  Speaker 1: or five or six inches thick. This is why I
• 1:13:11
  Speaker 1: told you to stop, because I wanted to have you
• 1:13:13
  Speaker 1: mixed this in there, right, so, and then you can
• 1:13:15
  Speaker 1: well I want to tell you my thing, then you can, okay,
• 1:13:17
  Speaker 1: go for it. Uh. When we would take a bear
• 1:13:21
  Speaker 1: ham and cut the femur out of it so then
• 1:13:26
  Speaker 1: you can slice it easy, right? Uh? My body would
• 1:13:30
  Speaker 1: take gelatin from the store and sprinkle gelating all over
• 1:13:35
  Speaker 1: the inside of it, and then we put you know,
• 1:13:37
  Speaker 1: I got one of those funnels and the you know,
• 1:13:38
  Speaker 1: the mesh, so you make like a rolled rolls like
• 1:13:41
  Speaker 1: your Graham used to buy it. He'd sprinkle gelatin in
• 1:13:45
  Speaker 1: there before putting it back together, thinking that it would
• 1:13:49
  Speaker 1: make it that when you slice the ham, it would
• 1:13:51
  Speaker 1: be less likely to just fall apart. Right, roll that
• 1:13:54
  Speaker 1: into what you're talking about. Okay, So that's true or not?
• 1:13:56
  Speaker 1: I don't notice a huge difference. I'll tell you why.
• 1:13:59
  Speaker 1: So okay. So, with the translutantomas to make to effectively
• 1:14:03
  Speaker 1: bind something, what you'll find is that if you take
• 1:14:05
  Speaker 1: two smooth sided pieces of meat where they've either been
• 1:14:09
  Speaker 1: sliced with something really sharp, like a very sharp knife,
• 1:14:12
  Speaker 1: cutting filets of fish or something like that. They won't
• 1:14:14
  Speaker 1: really stick together. It doesn't really matter how much of
• 1:14:17
  Speaker 1: this stuff you put on there, they won't really stick together.
• 1:14:19
  Speaker 1: And so what you quickly realize is that it's actually
• 1:14:21
  Speaker 1: better to have more perforated or sort of coarsely cut
• 1:14:25
  Speaker 1: pieces for them to bind together. So with like a
• 1:14:28
  Speaker 1: lamb belly, for example, you'd be better off to take
• 1:14:31
  Speaker 1: the skin off and kind of score it almost and
• 1:14:33
  Speaker 1: then take the next one do that and invert it
• 1:14:36
  Speaker 1: so they're not even, and then smush them together like
• 1:14:39
  Speaker 1: compress them, and then they will stick to what we're
• 1:14:41
  Speaker 1: effectively trying to do a silver skin to silver skin
• 1:14:43
  Speaker 1: right exactly. And so it's like the worst case scenario,
• 1:14:46
  Speaker 1: it's not gonna work. Plus there's the issue with the
• 1:14:49
  Speaker 1: fact that gelatine doesn't bind at temp like and so
• 1:14:54
  Speaker 1: gelatine is activated at a certain temperature, but then at
• 1:14:56
  Speaker 1: a certain temperature it also de natures and so that'd
• 1:14:59
  Speaker 1: be and if you want to eat your your bare
• 1:15:01
  Speaker 1: ham that you you know, cure cook and then cool
• 1:15:04
  Speaker 1: it under compression so still bound together, and then slice
• 1:15:08
  Speaker 1: it cold, it probably would stick together. It would look
• 1:15:10
  Speaker 1: like a classic like an old school French gene. But
• 1:15:12
  Speaker 1: where translutanamase works is that it's not it's not creating
• 1:15:16
  Speaker 1: a glue in the middle. It's literally forcing those proteins
• 1:15:19
  Speaker 1: to re bind to each other as if they were
• 1:15:22
  Speaker 1: growing new muscles. And so you could do that exact
• 1:15:25
  Speaker 1: same thing. You could take that leg. In fact, we
• 1:15:27
  Speaker 1: do this with lamb legs all the time. We'll bone
• 1:15:30
  Speaker 1: them out, We'll go in, we'll sort of take out
• 1:15:33
  Speaker 1: all the silver skin, open all the muscles up intentionally,
• 1:15:36
  Speaker 1: kind of do it in a semi sloppy manner, and
• 1:15:39
  Speaker 1: then sprinkle this translutanomase powder, which just looks like gelatine
• 1:15:44
  Speaker 1: um sauces maker dot com. I don't think they sell it,
• 1:15:47
  Speaker 1: but we get it from UM. We get it from
• 1:15:50
  Speaker 1: a brand called Terra Spice Um that's based in Indiana,
• 1:15:53
  Speaker 1: I think UM. And then you roll it back up
• 1:15:57
  Speaker 1: same deal, like that, netting everything, and then we put
• 1:16:01
  Speaker 1: it in a vacuum bag in vacuum it because what
• 1:16:03
  Speaker 1: you need to do is like force it tight and
• 1:16:06
  Speaker 1: then you let it sit for a day and it
• 1:16:08
  Speaker 1: regrows the muscle fiber and then you know. The wade
• 1:16:13
  Speaker 1: from Elevated Wild I was reading something he did about
• 1:16:16
  Speaker 1: making bacon, and he did the same thing, but using
• 1:16:20
  Speaker 1: pork fat back with some venison and then gluing them
• 1:16:24
  Speaker 1: together to make bacon exactly. Remember I said it to
• 1:16:27
  Speaker 1: you when we were looking at that axis deer when
• 1:16:30
  Speaker 1: we were in Hawaii and we were saying like, oh,
• 1:16:32
  Speaker 1: this is a really fatty deer and you we pulled
• 1:16:34
  Speaker 1: off that belly and you asked me, could we could
• 1:16:36
  Speaker 1: this be turned into bacon? And what I said was,
• 1:16:39
  Speaker 1: if you get if we take several of them and
• 1:16:41
  Speaker 1: go them together together, we could make a slab of
• 1:16:43
  Speaker 1: bacon out of that. Yeah. The deer I got in
• 1:16:46
  Speaker 1: Hawaii had just gobs of fat all over it. Beautiful.
• 1:16:50
  Speaker 1: Some of it was really on the outer side was
• 1:16:54
  Speaker 1: very waxy, but the insides it's much softer. Um So,
• 1:17:01
  Speaker 1: But I think some of some of that on the inside,
• 1:17:03
  Speaker 1: like the kidney fat. Yeah yeah, but that belly, I
• 1:17:06
  Speaker 1: think some of that fat needs to be trimmed, probably
• 1:17:09
  Speaker 1: a lot of it. But um, I'm still going to
• 1:17:13
  Speaker 1: do something with it. I gotta get my hands on
• 1:17:15
  Speaker 1: some of this stuff. I'll get you some. I haven't
• 1:17:17
  Speaker 1: had my little funnel stuffer. I haven't used my funnel
• 1:17:19
  Speaker 1: stuffer in years. Well, you can use it for anything, man,
• 1:17:23
  Speaker 1: Like we use it to bind two different proteins that
• 1:17:26
  Speaker 1: don't go together, so like fish with ham, for example,
• 1:17:30
  Speaker 1: like things like that, so you can cook them together. Yeah,
• 1:17:33
  Speaker 1: well give me that. Like what so we would take
• 1:17:37
  Speaker 1: like if there's like a super lean type of fish,
• 1:17:39
  Speaker 1: like halibet, for example, and we're trying to cook it
• 1:17:42
  Speaker 1: in a method that we're worried he's going to dry
• 1:17:44
  Speaker 1: it out, We'll use transglutanomates to effectively glue pure cork
• 1:17:48
  Speaker 1: fat to the outside of it so that when we
• 1:17:49
  Speaker 1: roasted it based itself as it cooks. Basically, Yeah, dude,
• 1:17:54
  Speaker 1: I'm in man, think of something zippy for that, Phil
• 1:17:58
  Speaker 1: I think they already did. It's meekly enough. That sounds
• 1:18:02
  Speaker 1: like the new new fancy version of wrapping it in bacon.
• 1:18:05
  Speaker 1: It is the new fancy version of rapping and bacon.
• 1:18:08
  Speaker 1: But bacon's Bacon's just the tip of the iceberg here.
• 1:18:10
  Speaker 1: You're honestly, I like it because I like using that
• 1:18:14
  Speaker 1: funnel with the mash, and I still got a huge
• 1:18:17
  Speaker 1: coil that mash. You know, he works like you take
• 1:18:20
  Speaker 1: like smoke a pheasant and cram it through that funnel.
• 1:18:23
  Speaker 1: I think it's more. This sounds more like the function
• 1:18:26
  Speaker 1: of the funnel that you're really I'm looking for ways
• 1:18:29
  Speaker 1: to use my phone, which sits in my I have
• 1:18:32
  Speaker 1: like a closet full of meat processing equipment, what we
• 1:18:35
  Speaker 1: call the meat closet. Um. Yeah, the funnels just sitting
• 1:18:38
  Speaker 1: in there. Every time you're looking at it, get depressed
• 1:18:41
  Speaker 1: because I haven't used them lately. But I know about
• 1:18:43
  Speaker 1: my funnel. You've seen them. Yeah, Joe, you can bolt
• 1:18:46
  Speaker 1: this thing to a table giant funnel. Oh, I know
• 1:18:48
  Speaker 1: what you're talking about. Yeah, like, I mean, yeah, they
• 1:18:50
  Speaker 1: they this is like for industrial purpose. I think I
• 1:18:52
  Speaker 1: bought it at Sausage maker dot com. You know, I
• 1:18:55
  Speaker 1: have a turkey breast brianing right now. Maybe I'll bring
• 1:18:59
  Speaker 1: it over and just run it through your funnel to
• 1:19:01
  Speaker 1: bring the funnel over there, knock the dust off. Do
• 1:19:03
  Speaker 1: you want me to see if I can shotgun you
• 1:19:05
  Speaker 1: some transplutantams over and get this turkey breast bound up
• 1:19:07
  Speaker 1: into like one perfect publics DELI you know style turkey breast.
• 1:19:11
  Speaker 1: Now we gotta make it happen. Could be a great
• 1:19:16
  Speaker 1: would be a great experiment. Uh you know what, you know,
• 1:19:19
  Speaker 1: I didn't mention that I wanted to mention. Um, we
• 1:19:21
  Speaker 1: were talking lately about different things people use suvied wands
• 1:19:24
  Speaker 1: for uh. Doctor wrote in he was over in the
• 1:19:29
  Speaker 1: cadaver lab. Check this out human cadavers. They got a
• 1:19:37
  Speaker 1: big tank full of cows blood, heated to temp, heated
• 1:19:45
  Speaker 1: to body temp with a siouvied that they're circulating through
• 1:19:49
  Speaker 1: the cadavers to keep everything fresh and limber. That does
• 1:19:54
  Speaker 1: not surprise me at all. It doesn't surprise you know
• 1:19:56
  Speaker 1: because in the early days, like I'm talking like lat hindies,
• 1:20:01
  Speaker 1: when we first started using circulators, we had to buy
• 1:20:04
  Speaker 1: all of them from labs, like the only company that
• 1:20:07
  Speaker 1: made them was poly Science, and they were used for
• 1:20:11
  Speaker 1: questionable things. And so the first thing you did when
• 1:20:13
  Speaker 1: you got your circulator in, because they were always used,
• 1:20:15
  Speaker 1: is that you basically like circulated a bath of bleach,
• 1:20:18
  Speaker 1: like to get out whatever may have been inside it. Yeah,
• 1:20:21
  Speaker 1: like you got the okada ever lab. Yeah, I'm sure
• 1:20:23
  Speaker 1: we've gotten some blood bath circulators in my day. What
• 1:20:25
  Speaker 1: do they need cown's blood for? They running it through
• 1:20:28
  Speaker 1: these dead humans to keep everything limbered up. They couldn't
• 1:20:32
  Speaker 1: get enough human blood well, probably like a waste of
• 1:20:35
  Speaker 1: human blood to to simulate blood flow and keep them fresh. Weird.
• 1:20:44
  Speaker 1: That makes me like, I want to pull my skin off.
• 1:20:46
  Speaker 1: That's weird. If you do that, you're gonna wind up
• 1:20:48
  Speaker 1: in that lab. You're next up for the circulator bath.
• 1:20:52
  Speaker 1: Mm hmm. Cavin, where'd you grow up? Uh? In the
• 1:20:57
  Speaker 1: in North Georgia, like the mountains of North Georgia. How
• 1:21:00
  Speaker 1: did you wind up doing all of the top chef stuff?
• 1:21:02
  Speaker 1: Did you like? Sign? No? Like by accident? Really? So? Um?
• 1:21:07
  Speaker 1: They just started calling me one day at work and
• 1:21:10
  Speaker 1: I thought it was a buddy of mine playing a
• 1:21:11
  Speaker 1: prank on me, and they kept like, by the way,
• 1:21:14
  Speaker 1: so all these guys are based in Los Angeles, and
• 1:21:16
  Speaker 1: so they would call my restaurant at you know, a
• 1:21:18
  Speaker 1: normal time for them, but they'd call it like eight
• 1:21:20
  Speaker 1: o'clock on a Friday. We're packed and you know, someone
• 1:21:24
  Speaker 1: the host would come up be like, che if you
• 1:21:25
  Speaker 1: got a call, And I'm like, and I don't think
• 1:21:28
  Speaker 1: I'm allowed to repeat the things that I would say
• 1:21:30
  Speaker 1: to them, Um, but I'd go, you know, pick up
• 1:21:33
  Speaker 1: the phone, yell a few obscenities, and hang it up.
• 1:21:36
  Speaker 1: That probably made him even more interested. They called back
• 1:21:38
  Speaker 1: like three days in a row, and finally on the
• 1:21:40
  Speaker 1: third day, I was like, I thought it was a
• 1:21:42
  Speaker 1: friend of mine playing a prank, but I was like,
• 1:21:43
  Speaker 1: your prank is stupid and you're and they were like, no,
• 1:21:46
  Speaker 1: this is legitimately Top Chef and I'm like, oh, yeah,
• 1:21:49
  Speaker 1: you're you're that TV show like and I had never
• 1:21:51
  Speaker 1: seen it before. I mean, this was I was working
• 1:21:53
  Speaker 1: all the time, like I didn't have time to watch
• 1:21:55
  Speaker 1: a you know, show on TV UM, and they asked
• 1:21:58
  Speaker 1: me to come to this show, which I had never seen,
• 1:22:01
  Speaker 1: and at first I was a dred percent against it. Um.
• 1:22:05
  Speaker 1: But this is two thousand eight, and so all of
• 1:22:09
  Speaker 1: a sudden, our restaurants tanked, you know, nobody had any money,
• 1:22:12
  Speaker 1: nobody went out, and so we were winning all these
• 1:22:15
  Speaker 1: awards left and right, and yet we couldn't pay the
• 1:22:19
  Speaker 1: bills because no one was coming to dinner. And so
• 1:22:23
  Speaker 1: I was dwelling on this Top Chef thing and I
• 1:22:25
  Speaker 1: had decided not to go. And then one night we
• 1:22:29
  Speaker 1: did zero people for dinner, and my business partner at
• 1:22:33
  Speaker 1: the time was like, I think we have a month
• 1:22:34
  Speaker 1: like that because of the housing market collapse. Yeah, because
• 1:22:37
  Speaker 1: we're you're in fine dining like, that's what I was doing.
• 1:22:39
  Speaker 1: So you're talking about, you know, meals that cost people
• 1:22:41
  Speaker 1: hundreds of dollars apiece to eat, and so that dried
• 1:22:44
  Speaker 1: up quick, and so he was like, look, I think
• 1:22:46
  Speaker 1: we got a month of business left. You know, that's
• 1:22:49
  Speaker 1: probably all we can do. Uh, And so I called
• 1:22:52
  Speaker 1: the top chef people back and said, as you know,
• 1:22:54
  Speaker 1: as the offer still stand, and they're like, we filmed
• 1:22:56
  Speaker 1: next week, and I was like, send me the ticket,
• 1:22:57
  Speaker 1: I'll go. So it was like at last ditch effort
• 1:23:00
  Speaker 1: to save my restaurant. So that's how it happened, and
• 1:23:03
  Speaker 1: it worked like literally the minute they announced that my
• 1:23:06
  Speaker 1: participation in it, we went from nothing in the middle
• 1:23:09
  Speaker 1: of the housing crisis to being booked out a year
• 1:23:12
  Speaker 1: in advance, seriously, so we were doing three or four
• 1:23:16
  Speaker 1: hundred people at night and it stayed that way for
• 1:23:19
  Speaker 1: I mean five years, and then I sold that restaurant
• 1:23:22
  Speaker 1: and went on to do others. But yeah, it was
• 1:23:24
  Speaker 1: crazy that impactful. It was insane before it even started,
• 1:23:27
  Speaker 1: before anybody had even seen an episode, just the word
• 1:23:31
  Speaker 1: that I had been that I was participating, boom, that
• 1:23:33
  Speaker 1: was a light switch. Do you find uh, most people
• 1:23:37
  Speaker 1: do that are they good. What do you mean the
• 1:23:39
  Speaker 1: people who compete on most people to get cast? Are
• 1:23:41
  Speaker 1: they like when you go in there, are you're like, wow,
• 1:23:43
  Speaker 1: man's hold on real quick? Is it a competition? Just
• 1:23:46
  Speaker 1: so I know more about so it works, is that
• 1:23:49
  Speaker 1: there's usually well, the amount of people per season has
• 1:23:52
  Speaker 1: changed a little bit from the beginning. So I think
• 1:23:55
  Speaker 1: this will make that show. Yeah, it's on season twenty
• 1:23:58
  Speaker 1: right now. So I did it the first time with
• 1:24:00
  Speaker 1: season six, and so I believe that if I remember correctly,
• 1:24:03
  Speaker 1: we had eighteen people when we started. And each week
• 1:24:07
  Speaker 1: in TV time, somebody gets sent home. In real life,
• 1:24:09
  Speaker 1: that happens every few days. Um, and you whittle it
• 1:24:13
  Speaker 1: down until last man standing kind of thing. And so, UM,
• 1:24:19
  Speaker 1: what I will tell you, having done it multiple times
• 1:24:22
  Speaker 1: now and sort of worked on the back end of it,
• 1:24:25
  Speaker 1: is that when they cast the show, they are actually
• 1:24:28
  Speaker 1: not just trying to cast for apparently it makes for
• 1:24:31
  Speaker 1: boring TV if everybody legitimately can win. Um, it's more
• 1:24:36
  Speaker 1: fun if you get three or four people who could
• 1:24:38
  Speaker 1: probably win and the rest of the people are just
• 1:24:40
  Speaker 1: absolute lunatics and it's just like you know, and so
• 1:24:43
  Speaker 1: then it's just like you're having to deal with these
• 1:24:45
  Speaker 1: people who might be psychologically unstable. So that's kind of
• 1:24:49
  Speaker 1: the way they make the show in truth. So yeah,
• 1:24:52
  Speaker 1: and honestly, like in the first day as a participant,
• 1:24:55
  Speaker 1: you can you can tell pretty quickly like who who's legitimate,
• 1:24:59
  Speaker 1: like who's going to be your oppetition, and it usually
• 1:25:01
  Speaker 1: works out that way. You find the same three or
• 1:25:02
  Speaker 1: four people win every single day throughout the whole time.
• 1:25:07
  Speaker 1: That's just kind of and you just sort of trading blues.
• 1:25:09
  Speaker 1: It's like Division one college football where you're like everybody
• 1:25:12
  Speaker 1: feels a team, but there's like this handful of teams
• 1:25:15
  Speaker 1: who could actually win. It kind of works that way.
• 1:25:17
  Speaker 1: How how much was it, I don't know how much
• 1:25:20
  Speaker 1: you can actually talk about it. You probably contract like
• 1:25:23
  Speaker 1: like a phone book. I don't know, my wife's an attorney.
• 1:25:24
  Speaker 1: You want to need extra and find out what I
• 1:25:26
  Speaker 1: can say, Well, no, legitimate meritocracy. No, So I had
• 1:25:33
  Speaker 1: a lot through personality now and I've been honestly, I'm
• 1:25:37
  Speaker 1: probably not supposed to say it, but I've been so
• 1:25:39
  Speaker 1: vocal for so many years about it that I don't
• 1:25:41
  Speaker 1: really give a ship. But yeah, it's an absolute point
• 1:25:45
  Speaker 1: of fact. I mean, all you have to do is
• 1:25:47
  Speaker 1: read the end credits where it says in very small
• 1:25:50
  Speaker 1: print at the very end that the decision is made
• 1:25:52
  Speaker 1: by the judges in consult with the producers. So that
• 1:25:57
  Speaker 1: tells you all you need to know, right, what does that?
• 1:25:59
  Speaker 1: Why do they have to tell you that? Because otherwise
• 1:26:01
  Speaker 1: you'd go because people constantly go, why why that guy
• 1:26:04
  Speaker 1: get sent home? Like I don't understand why do he lose? Yeah,
• 1:26:07
  Speaker 1: because you get like a really good personnelity. You're not
• 1:26:09
  Speaker 1: gonna send him home right away, No, but you will
• 1:26:12
  Speaker 1: now because now the version of Top Chef is that
• 1:26:15
  Speaker 1: people get kicked off and then have a chance to
• 1:26:17
  Speaker 1: fight back to get back on the show. And so
• 1:26:19
  Speaker 1: that makes for another wrinkle. So sometimes you kick off
• 1:26:22
  Speaker 1: one of your best people on purpose so that you
• 1:26:24
  Speaker 1: can watch them like demolish the other people in this
• 1:26:28
  Speaker 1: sort of secondary competition and earn their way back on.
• 1:26:31
  Speaker 1: It's very TV driven. I mean the problem is that
• 1:26:34
  Speaker 1: what I like to tell people because they always say like,
• 1:26:35
  Speaker 1: it's but it's reality TV. It is a scripted show
• 1:26:40
  Speaker 1: where the contestants have not been shown the script. Basically,
• 1:26:43
  Speaker 1: the way that it works, everybody else knows what's going on.
• 1:26:46
  Speaker 1: You just have no idea what remember one a few
• 1:26:48
  Speaker 1: years ago. The people that write scripted reality, we're kind
• 1:26:53
  Speaker 1: of suing for credit, right for sure. And that's why, like,
• 1:26:58
  Speaker 1: you know, both seasons I've been don't have won an Emmy.
• 1:27:01
  Speaker 1: But I don't get an Emmy because I don't count
• 1:27:04
  Speaker 1: in that, you know, despite the fact that they don't
• 1:27:07
  Speaker 1: win an Emy without the people who are actually like participating.
• 1:27:11
  Speaker 1: After my first book, UM Scavengers Guide to Cuisine came out,
• 1:27:15
  Speaker 1: I entered into like the interview process to go on
• 1:27:18
  Speaker 1: what was then a new show, which was Survivor UM.
• 1:27:24
  Speaker 1: They quickly in the interviews. I didn't do it because
• 1:27:29
  Speaker 1: it would have made it that like I basically couldn't
• 1:27:31
  Speaker 1: have gone and done a book event without their permission. Um,
• 1:27:34
  Speaker 1: I could have done a radio interview without their permission.
• 1:27:38
  Speaker 1: The interview comes down to like how much are you
• 1:27:40
  Speaker 1: willing to play ball here? Exactly? And they put it
• 1:27:45
  Speaker 1: even like this. They put it like a let's say
• 1:27:48
  Speaker 1: you liked someone, would you be willing to not like them?
• 1:27:55
  Speaker 1: You know? And they never went on those scenarios pretty heavily.
• 1:27:59
  Speaker 1: It's the same like I mean, and I and I'm
• 1:28:02
  Speaker 1: notoriously not good at playing ball, and so it's like
• 1:28:07
  Speaker 1: not a surprise that I've not won the show. I've
• 1:28:08
  Speaker 1: I've been I've been back for the All Star. I mean,
• 1:28:11
  Speaker 1: I've been a finalist every time. I've almost won every time.
• 1:28:14
  Speaker 1: But I'm not ever going to win. And I know
• 1:28:16
  Speaker 1: that going into it because I'm just completely unwilling to
• 1:28:18
  Speaker 1: play ball. But I also like a person who believes
• 1:28:21
  Speaker 1: in like standing by your principles, like on this last season,
• 1:28:24
  Speaker 1: like I got myself kicked off because I refused to
• 1:28:27
  Speaker 1: allow my teammates when I was the captain of the team,
• 1:28:31
  Speaker 1: allow one of them to go down, because that's not
• 1:28:32
  Speaker 1: the way it works. Like if you're the captain, like
• 1:28:34
  Speaker 1: you go down with the ship, Like that's how it
• 1:28:36
  Speaker 1: should work, Like because as I pointed out to them,
• 1:28:39
  Speaker 1: like I have real people in real life who report
• 1:28:41
  Speaker 1: to me, and they need to know that their leader
• 1:28:43
  Speaker 1: is someone who is going to take like the fall
• 1:28:46
  Speaker 1: if something bad happens, Like you don't throw the people
• 1:28:49
  Speaker 1: who are your subordinates under the ball. You're still one
• 1:28:51
  Speaker 1: of the fan favorites though, yeah, yeah, And so it's
• 1:28:54
  Speaker 1: like it at the end of the day, it doesn't
• 1:28:55
  Speaker 1: really matter that I haven't one quote unquote, because winning
• 1:28:59
  Speaker 1: is really more are a function of the people who
• 1:29:01
  Speaker 1: watch the show being invested in the success of your career.
• 1:29:04
  Speaker 1: It doesn't really matter whether Bravo gives you the whatever
• 1:29:07
  Speaker 1: title thing, at least in my mind it doesn't. So
• 1:29:10
  Speaker 1: I may have told myself that I didn't win. You
• 1:29:13
  Speaker 1: get a bigger paycheck if you win, you do accept
• 1:29:16
  Speaker 1: it short term money versus long term money, Like I've
• 1:29:20
  Speaker 1: done just fine off of it without having without having
• 1:29:24
  Speaker 1: won the actual like and plus, if you win the prize,
• 1:29:26
  Speaker 1: it's actually kind of like what you're talking about, Steve.
• 1:29:28
  Speaker 1: So if you win win, you have a really like
• 1:29:33
  Speaker 1: unbearable contract with them for a very long time where yeah,
• 1:29:36
  Speaker 1: if you write a book, they get a big chunk
• 1:29:37
  Speaker 1: of it. If you you know, you do another show,
• 1:29:40
  Speaker 1: they get a piece of that action. Like if you
• 1:29:43
  Speaker 1: are a finalist and you win second place, they got
• 1:29:46
  Speaker 1: nothing over you. And by the way, you get the
• 1:29:48
  Speaker 1: same book deals in the same TV show opportunities, so
• 1:29:51
  Speaker 1: you'd be better off. I mean, it's kind of the
• 1:29:53
  Speaker 1: joke amongst contestants is that the real strategy is to
• 1:29:55
  Speaker 1: try to is to be in every episode, make it
• 1:29:58
  Speaker 1: to the end, and not win because you end up
• 1:30:00
  Speaker 1: with a better long term situation. It's like how everybody
• 1:30:03
  Speaker 1: who's been the runner up on American Idol has like
• 1:30:05
  Speaker 1: thrived necessarily never mind, no, please, It's like that show Bachelor, Bachelor.
• 1:30:15
  Speaker 1: You don't I actually want to win because you want
• 1:30:16
  Speaker 1: to be the bachelor on the next one, right, Yeah,
• 1:30:19
  Speaker 1: you want to be the one dating everybody. Yeah, I
• 1:30:21
  Speaker 1: didn't know that. I didn't know that the degree to
• 1:30:23
  Speaker 1: which second place could pay off. Yeah, exactly. First loser
• 1:30:27
  Speaker 1: is chef. If you come in second place, you have
• 1:30:30
  Speaker 1: more freedom's so like beyond and you still get famous.
• 1:30:34
  Speaker 1: Yeah yeah, I mean honestly, you can come and like
• 1:30:37
  Speaker 1: fit their sixth If people like you when you win
• 1:30:39
  Speaker 1: fan Favorite, which is a secondary sort of voting, like
• 1:30:42
  Speaker 1: the public votes on a competition, that's better than winning
• 1:30:45
  Speaker 1: the show because six months after the show is over,
• 1:30:48
  Speaker 1: no one remembers who one. They just remember who they liked.
• 1:30:51
  Speaker 1: Yeah that's true. So yeah, that's how you end up
• 1:30:55
  Speaker 1: taking ten photos in the montana al works like on
• 1:30:58
  Speaker 1: a Sunday night with random people only, of which maybe
• 1:31:02
  Speaker 1: to look Steve. My strategy has always been to to
• 1:31:08
  Speaker 1: lose by a narrow margin. Kevin glass be either wins
• 1:31:11
  Speaker 1: or equits because the competition is unfair. That is it,
• 1:31:15
  Speaker 1: Uh that you grew up hunting fishing? Yeah, because you
• 1:31:18
  Speaker 1: guys used to eat raw hearts. Yeah. Like, so the
• 1:31:21
  Speaker 1: joke for years was that my dad and his brothers
• 1:31:23
  Speaker 1: only had jobs because they had to that like really,
• 1:31:25
  Speaker 1: all they ever really wanted to do was hunting fish. Um.
• 1:31:28
  Speaker 1: And so when I was a kid, we ate a
• 1:31:30
  Speaker 1: lot of game. And I didn't realize this at the time,
• 1:31:32
  Speaker 1: but we ate it because we didn't have any money,
• 1:31:34
  Speaker 1: and so it was like that was just like putting
• 1:31:35
  Speaker 1: food on the table. So it wasn't something that was um,
• 1:31:39
  Speaker 1: we didn't celebrate it in many respects, it was just
• 1:31:42
  Speaker 1: you did it. Like I mean, I attribute the fact
• 1:31:46
  Speaker 1: that I'm a super early riser to the fact that
• 1:31:48
  Speaker 1: every single day from like middle school through high school,
• 1:31:51
  Speaker 1: my dad woke me up to go hunting before going
• 1:31:54
  Speaker 1: to school. So, like we would go in the morning
• 1:31:56
  Speaker 1: and then he would drop me off his school. Where
• 1:31:58
  Speaker 1: was this in Georgia? Um? And what kind of stuff
• 1:32:02
  Speaker 1: did you guys hunting fish for? I mean, so tons
• 1:32:04
  Speaker 1: of white tail obviously. Uh, my dad loves bluegill, loves them.
• 1:32:09
  Speaker 1: He thinks they are literally could quote my dad the
• 1:32:12
  Speaker 1: finest fish there is. We've had this debate many times.
• 1:32:15
  Speaker 1: Everyone like they're good, Dad. I don't know if they're
• 1:32:17
  Speaker 1: the finest fish there is. But um, you know, catfish, bluegill,
• 1:32:21
  Speaker 1: white tail, some turkey, a lot of upland birds there
• 1:32:24
  Speaker 1: there were a lot more back then. There were just
• 1:32:26
  Speaker 1: a lot more quail. Um you could actually just you
• 1:32:28
  Speaker 1: could walk aheadgerow and and you know, flush coves and
• 1:32:31
  Speaker 1: shoot him. So nowadays that's really not super doable. Um.
• 1:32:36
  Speaker 1: And then one of his brothers has always been, even
• 1:32:39
  Speaker 1: though he's from the same place obviously, has been really
• 1:32:42
  Speaker 1: enamored with western hunting his whole life. And so I
• 1:32:44
  Speaker 1: started hunting with him early on and going out west
• 1:32:47
  Speaker 1: and hunting, and so we would travel every year to
• 1:32:49
  Speaker 1: a different state and hunt a different species. So with
• 1:32:52
  Speaker 1: your dad's brought with my dad, with my uncle Billy
• 1:32:54
  Speaker 1: and so, and he's still got kind of to this
• 1:32:56
  Speaker 1: day my hunting partner. Um. As a matter of fact,
• 1:32:59
  Speaker 1: we were supposed to hunt all sheep together um in
• 1:33:02
  Speaker 1: a little less than a month in Alaska, but now
• 1:33:04
  Speaker 1: I can't get so unfortunately he's going by himself, which
• 1:33:06
  Speaker 1: is I'm not super keen on the fact he's getting
• 1:33:09
  Speaker 1: up there in age that's going to be this might
• 1:33:11
  Speaker 1: be his last to rob Uncle Billy down. Yeah, I
• 1:33:13
  Speaker 1: am totally Yeah, I have this stupid hernia that I
• 1:33:16
  Speaker 1: can't I can't go, do you know. I don't know
• 1:33:20
  Speaker 1: if you heard. We did an interview with Kimmy Werner.
• 1:33:23
  Speaker 1: She's a pretty well known spear spearfish from Hawaii, and
• 1:33:25
  Speaker 1: we're talking about her early formative years and she explained that, uh,
• 1:33:31
  Speaker 1: her dad's spearfish because they were broke, and she went
• 1:33:34
  Speaker 1: with because he didn't have anywhere to put her. Yeah. Yeah,
• 1:33:37
  Speaker 1: I mean like romanticize if she's like no the minute
• 1:33:40
  Speaker 1: he wand up doing well financially, never spearfish together. Well.
• 1:33:43
  Speaker 1: So I was talking to somebody a couple of days
• 1:33:45
  Speaker 1: ago about pistol hunting and they have just gotten into it,
• 1:33:49
  Speaker 1: and I said, oh, yeah, I grew up doing that
• 1:33:51
  Speaker 1: a lot. And they were like, really pistol hunting and
• 1:33:52
  Speaker 1: I was like, yeah, my dad hunted with a pistol,
• 1:33:54
  Speaker 1: like almost exclusively for white tail, and they were like, wow,
• 1:33:57
  Speaker 1: that's so cool. And I was like it was a
• 1:33:59
  Speaker 1: function of the cast of ammunition, like uh, my dad
• 1:34:02
  Speaker 1: hunted with a pistol because he had more expendable pistol
• 1:34:04
  Speaker 1: ammunition than he could afford. Never hunted. I don't think
• 1:34:08
  Speaker 1: my dad has ever owned a rifle that wasn't a
• 1:34:10
  Speaker 1: thirty thirty, to be honest with you. And it was
• 1:34:11
  Speaker 1: an inherited gun that I now have, so uh, you know,
• 1:34:15
  Speaker 1: it was like that cost function like factored in really heavily.
• 1:34:18
  Speaker 1: It wasn't a romantic thing. And my dad actually, at
• 1:34:21
  Speaker 1: this point now because my parents were retired and are
• 1:34:23
  Speaker 1: better off financially, he almost never hunts. He'll go bird
• 1:34:26
  Speaker 1: hunting with me on occasion, but you know, as he says,
• 1:34:28
  Speaker 1: he's like, I'm tired of like I spent too many
• 1:34:30
  Speaker 1: days cold, Like I'm good now we have heat in
• 1:34:32
  Speaker 1: the house. Now I'm fine, Like I'll just stay here.
• 1:34:34
  Speaker 1: So it's a very different approach, Whereas I'm still very
• 1:34:37
  Speaker 1: much in love with it because I think I always
• 1:34:38
  Speaker 1: connected to it on a different level. But that was
• 1:34:42
  Speaker 1: probably because I didn't know we were out there trying
• 1:34:45
  Speaker 1: to just have food. Like how did you wind up
• 1:34:48
  Speaker 1: going from those experiences into commercial cooking in a really
• 1:34:53
  Speaker 1: weird path? Like? Um, though, my first job ever was
• 1:34:56
  Speaker 1: at the only restaurant in my small town, which was
• 1:34:58
  Speaker 1: called the Chicken Coop. So we made fried chicken and
• 1:35:01
  Speaker 1: buffalo wings, um, which are still two of my favorite foods. Um.
• 1:35:05
  Speaker 1: What town was Locust Grove, Georgia. There's not a single
• 1:35:09
  Speaker 1: locust tree available, by the way, in case you're cure
• 1:35:13
  Speaker 1: this is yet. This is a very theoretical idea, Like
• 1:35:15
  Speaker 1: I think they liked that name, but I've yet to
• 1:35:17
  Speaker 1: see a locus tree in that part of the country. UM.
• 1:35:21
  Speaker 1: So yeah, we had this tiny little restaurant and UM.
• 1:35:24
  Speaker 1: I applied for a job there and I got a
• 1:35:26
  Speaker 1: job as a cook, and then about I don't know,
• 1:35:27
  Speaker 1: three weeks later, I was made the manager, which is
• 1:35:29
  Speaker 1: a terrible idea. Don't alot of fifteen year will be
• 1:35:32
  Speaker 1: the manager of anything like I would just Yeah, this
• 1:35:36
  Speaker 1: was in So I just came up with a system
• 1:35:38
  Speaker 1: where I would play punk rock as loud as possible
• 1:35:41
  Speaker 1: and then leave a sheet of paper on the counter
• 1:35:43
  Speaker 1: that said I'm not listening, write your order down. Um.
• 1:35:45
  Speaker 1: And so that's how I ran it for a while.
• 1:35:48
  Speaker 1: I got fired, shockingly, um from that job. I've actually
• 1:35:50
  Speaker 1: been fired for almost every job I've ever had. Um.
• 1:35:54
  Speaker 1: I think we discussed this with the not playing ball part. Yeah,
• 1:35:57
  Speaker 1: but uh, I did that, loved it. And then I
• 1:36:00
  Speaker 1: actually went to college like the kitchen app Yeah, I
• 1:36:03
  Speaker 1: just liked it. It It was like pirate ship mentality, you know.
• 1:36:06
  Speaker 1: So um and then I went to college for something
• 1:36:08
  Speaker 1: very different. Um, and it just wasn't my cup of tea.
• 1:36:12
  Speaker 1: You know. It was like a more academic path. That's
• 1:36:13
  Speaker 1: what my parents wanted for me. Again. They really wanted
• 1:36:16
  Speaker 1: me to sort of break this cycle of poverty that
• 1:36:19
  Speaker 1: my family has been in forever because they're all just
• 1:36:21
  Speaker 1: mountain folk, you know, so that's just what they do.
• 1:36:25
  Speaker 1: None of them have ever, I don't. I mean, my
• 1:36:26
  Speaker 1: parents didn't graduate high school. So um. So when I
• 1:36:29
  Speaker 1: was accepted to make us proud, yeah, I mean I
• 1:36:32
  Speaker 1: was accepted to m I T for nuclear engineering and
• 1:36:34
  Speaker 1: that was the path that I took, and so it
• 1:36:37
  Speaker 1: was like, yeah, still the only person from I think
• 1:36:39
  Speaker 1: my county that I grew up in that has been
• 1:36:42
  Speaker 1: accepted that school. So um huh. But it just wasn't
• 1:36:45
  Speaker 1: my thing. Did you have like a I don't know,
• 1:36:49
  Speaker 1: like uh proclivity for nuclear engineering or well. So the
• 1:36:53
  Speaker 1: way it came up was that I did a science
• 1:36:55
  Speaker 1: fair project when I was in ninth grade where I
• 1:36:57
  Speaker 1: was attempting to prove that you could contain nuclear fusion
• 1:37:01
  Speaker 1: inside a magnetic field if you could alter the Doppler effect.
• 1:37:04
  Speaker 1: So that's that's how that happened, knows Your science project
• 1:37:08
  Speaker 1: was my science for a project, my ninth grade science
• 1:37:10
  Speaker 1: for a project. So I cooked in school. That's all
• 1:37:14
  Speaker 1: I really wanted to do. I decided that that wasn't
• 1:37:17
  Speaker 1: the right path. To all my parents, I was gonna
• 1:37:18
  Speaker 1: get a culinary school, um, and I thought for sure
• 1:37:21
  Speaker 1: I was like going to break their heart. But my
• 1:37:23
  Speaker 1: mom was Actually, my mom was really cool. She said
• 1:37:25
  Speaker 1: that she was glad that I've realized what I was
• 1:37:27
  Speaker 1: meant to do in my life. Um, before I had
• 1:37:29
  Speaker 1: wasted a great deal of it doing something else. And
• 1:37:32
  Speaker 1: that's what. And then I just moved into the food world.
• 1:37:34
  Speaker 1: And then that was it, like and it was like, honestly,
• 1:37:36
  Speaker 1: the food I grew up with, like the super southern cooking,
• 1:37:38
  Speaker 1: didn't really factor into my stuff in the early days.
• 1:37:41
  Speaker 1: It was much more than like really meticulous, methodical fine
• 1:37:44
  Speaker 1: dining that I learned working. It wasn't actually until the
• 1:37:47
  Speaker 1: first season of Top Cheft that kind of came back
• 1:37:49
  Speaker 1: because when you show up for Top Chef, you can't
• 1:37:52
  Speaker 1: bring any recipes. Um. You have no access to books
• 1:37:55
  Speaker 1: or magazines or the Internet or anything, so you have
• 1:37:57
  Speaker 1: to remember everything and so you're you're just thrown to
• 1:38:00
  Speaker 1: the wolves kind of except the killer wolves um and
• 1:38:05
  Speaker 1: uh not yeah yeah, not the soft wolves like the
• 1:38:08
  Speaker 1: bad ones um. And so you just have to cook
• 1:38:11
  Speaker 1: from instinct. And all of a sudden, all this food
• 1:38:14
  Speaker 1: that I started cooking on the show looked nothing like
• 1:38:16
  Speaker 1: what I did professionally, and it was all this sort
• 1:38:19
  Speaker 1: of modernized version of southern like home style. So yeah,
• 1:38:23
  Speaker 1: for sure, like everyone thought that was my signature style
• 1:38:25
  Speaker 1: of cooking, but I didn't know it was my signature
• 1:38:28
  Speaker 1: style until I was there. Just what came to mind,
• 1:38:30
  Speaker 1: just what I thought of when they went you have
• 1:38:31
  Speaker 1: two minutes to come up with something, and it was like, OK,
• 1:38:34
  Speaker 1: I'll make this, And then that's what happened. And so
• 1:38:37
  Speaker 1: I came home from that and kind of completely remade
• 1:38:40
  Speaker 1: my career. And that's why now people think of me
• 1:38:42
  Speaker 1: as that, like, you know, that southern guy, when really
• 1:38:45
  Speaker 1: none of my literally none of my professional training is
• 1:38:48
  Speaker 1: in that at all. That's just the food I had
• 1:38:50
  Speaker 1: as a kid. Are there culinary schools that teach Southern cooking, Well,
• 1:39:04
  Speaker 1: there's nowadays. Like Southern food kind of hit a renaissance
• 1:39:07
  Speaker 1: in like the mid two thousands where it was like
• 1:39:09
  Speaker 1: people really got excited about it and you started seeing
• 1:39:12
  Speaker 1: you know, fancy Southern places popping up in Manhattan and
• 1:39:15
  Speaker 1: then Los Angeles and stuff, and so there were chefs
• 1:39:18
  Speaker 1: who really sort of clung to that modern Southern as
• 1:39:21
  Speaker 1: their style as they're kind of like you would say,
• 1:39:23
  Speaker 1: I I do Italian food. People say I do modern Southern,
• 1:39:26
  Speaker 1: Like I've never said that. I don't. I just American,
• 1:39:29
  Speaker 1: Like I don't know, Like it's because I don't really
• 1:39:32
  Speaker 1: that's not how I think of the way that I cook,
• 1:39:33
  Speaker 1: Like I think everything is. I get to like, I
• 1:39:36
  Speaker 1: like using the word American cuisine because in my mind,
• 1:39:39
  Speaker 1: American cuisine, because of how diverse our country is, means
• 1:39:42
  Speaker 1: that you're inspired by a lot of different food. You know,
• 1:39:45
  Speaker 1: you don't have to pigeon hole yourself into a singular
• 1:39:47
  Speaker 1: sort of you know, a particular vernacular, whereas if you
• 1:39:50
  Speaker 1: said I make Roman food, like it's got some pretty
• 1:39:53
  Speaker 1: strong walls around that statement. That means something very particular.
• 1:39:57
  Speaker 1: So I like the more nebulous idea of American cookery.
• 1:40:01
  Speaker 1: But yeah, I guess I think I get labeled modern Southern,
• 1:40:04
  Speaker 1: and I don't mind that. I mean, I consider what
• 1:40:06
  Speaker 1: we do pretty modern, and my restaurants are in the South,
• 1:40:09
  Speaker 1: So I suppose that makes sense. What what Like, I
• 1:40:13
  Speaker 1: know it, but I don't know it like I know
• 1:40:14
  Speaker 1: in my I can imagine if I can't articulate it.
• 1:40:17
  Speaker 1: What makes Southern food southern? Oh man, this is a
• 1:40:20
  Speaker 1: whole separate podcast here. Um, did you know you know? Uh,
• 1:40:25
  Speaker 1: we haven't talked with us in forever. But there's a
• 1:40:27
  Speaker 1: really great This guy wrote this piece about what makes
• 1:40:33
  Speaker 1: Southern literature Southern literature, Like when Southern literature became a
• 1:40:37
  Speaker 1: thing and people would study Southern literature, and how hard
• 1:40:39
  Speaker 1: it was to define like who's a Southern writer or not.
• 1:40:42
  Speaker 1: He came up with this thing that if you read
• 1:40:44
  Speaker 1: it and you can find a dead mule, it's southern.
• 1:40:48
  Speaker 1: Ye seems fair. And he goes through the whole canon
• 1:40:52
  Speaker 1: of Southern literature of things that like all the scholars
• 1:40:54
  Speaker 1: and academics would like, when you take Southern literature, you
• 1:40:56
  Speaker 1: study Southern literature, he goes through the whole canyon. There's
• 1:40:59
  Speaker 1: always a dead mule. Every Faulkner book has a dead mule.
• 1:41:01
  Speaker 1: There's always a dead mule, Court McCarthy because you know,
• 1:41:05
  Speaker 1: he was writing from the South, while like always a
• 1:41:08
  Speaker 1: dead mule, Faultner, always a dead mule, must be where
• 1:41:10
  Speaker 1: I like those guys. Yeah, it's amazing, man, you go through.
• 1:41:13
  Speaker 1: It's like a very good way to tell. But in
• 1:41:16
  Speaker 1: Southern cooking, well it's a dead mule, no, And it's
• 1:41:19
  Speaker 1: and honestly like dead pig. Yeah exactly, there you go. Um. Yeah,
• 1:41:23
  Speaker 1: Southern cooking is interesting because it's a super microregional like
• 1:41:27
  Speaker 1: style of cooking. So like it's really hard to lump
• 1:41:29
  Speaker 1: everything in the South is being the same because you know,
• 1:41:32
  Speaker 1: the food in Texas is completely different than the food
• 1:41:34
  Speaker 1: where I'm from. The food in Louisiana's different teas right exactly,
• 1:41:39
  Speaker 1: And most Texans don't, but people who don't live and
• 1:41:41
  Speaker 1: who don't live in that part of the country absolutely
• 1:41:44
  Speaker 1: lump Texas in because they think of they think of
• 1:41:47
  Speaker 1: like everything that was in the Confederacy and that's the South,
• 1:41:49
  Speaker 1: you know, So that's kind of the way people define it.
• 1:41:51
  Speaker 1: But in reality, even in my home state, there's two
• 1:41:54
  Speaker 1: distinctive styles of food. There's the Appalachian cookery and there's
• 1:41:58
  Speaker 1: the low country cookery, and they couldn't be anymore different
• 1:42:01
  Speaker 1: from each other. And so you know, um, so, so
• 1:42:04
  Speaker 1: you guys are at the tail So you grew up
• 1:42:06
  Speaker 1: near like the tail end of the Appalachian Trail kind
• 1:42:08
  Speaker 1: of yeah, yeah, exactly, Like the tail end of the
• 1:42:10
  Speaker 1: Appalachian Trail is like, god, I don't know, maybe ten
• 1:42:14
  Speaker 1: miles from where my grandparents house was or something like.
• 1:42:16
  Speaker 1: So yeah, and that cooking is different than coastal for sure. Yeah,
• 1:42:20
  Speaker 1: because like where I'm from, like that Appalachian style cookery.
• 1:42:23
  Speaker 1: Clay Nucom and I were talking about this the other day,
• 1:42:26
  Speaker 1: like over slack. We were just chatting back and forth
• 1:42:27
  Speaker 1: about it and like understanding it's like the only thing
• 1:42:32
  Speaker 1: that made your day better for those people was the
• 1:42:34
  Speaker 1: food they were eating. And so I think that the
• 1:42:36
  Speaker 1: style of the food was always meant to be incredibly
• 1:42:39
  Speaker 1: satisfying because it was kind of like that was the
• 1:42:41
  Speaker 1: high point of the day. But you had to spend
• 1:42:43
  Speaker 1: a lot of work transforming really pedestrian ingredients into things
• 1:42:47
  Speaker 1: that were really crave able. And delicious, and so I
• 1:42:50
  Speaker 1: think that's why the style is the way that it is.
• 1:42:53
  Speaker 1: You know, you see the utilization of meat products in
• 1:42:55
  Speaker 1: almost everything, but not a lot of meat. You don't
• 1:42:57
  Speaker 1: actually eat a lot of meat in the South. That's
• 1:42:59
  Speaker 1: another sort of missing and that's interesting man, like um,
• 1:43:04
  Speaker 1: flavoring things with or like having like pork belly and
• 1:43:07
  Speaker 1: with yeah, exactly, like taking collars yet taking collars and
• 1:43:13
  Speaker 1: having like a little meatingness to the exactly exactly, because
• 1:43:16
  Speaker 1: you were working with largely what you could. It's subsistence,
• 1:43:19
  Speaker 1: you know, So it's what could you grow or trade
• 1:43:21
  Speaker 1: your neighbor for For the most part, I don't think
• 1:43:23
  Speaker 1: pork and beans in the Southern. But it's yeah, well
• 1:43:26
  Speaker 1: you're integrating it in in a satisfying way without needing volume. Yeah,
• 1:43:31
  Speaker 1: exactly exactly. And so it's like, you know, when I
• 1:43:33
  Speaker 1: grew up as a kid, like my grandmother, my granny,
• 1:43:36
  Speaker 1: she cooked for the family, like the whole family like um,
• 1:43:38
  Speaker 1: So my dad and all of his brothers all live
• 1:43:41
  Speaker 1: on like sort of the same piece of land that
• 1:43:43
  Speaker 1: surrounds my grandparents house, and so we ate breakfast, lunch,
• 1:43:47
  Speaker 1: and dinner at my granny's house. Seven days a week,
• 1:43:50
  Speaker 1: and it's like thirty thirty five of us give or
• 1:43:52
  Speaker 1: take the eight there every single day. And she did
• 1:43:55
  Speaker 1: all of the cooking, and so all the food either
• 1:43:58
  Speaker 1: came from this big garden, which we I mean, we
• 1:44:00
  Speaker 1: called it a garden, but it was a hundred yard
• 1:44:02
  Speaker 1: by fifty yard field, so it's really big. Um. Everybody
• 1:44:06
  Speaker 1: contributed to helping plant and harvest it and pick and
• 1:44:09
  Speaker 1: do all that kind of stuff. Um. And then she
• 1:44:11
  Speaker 1: did all the cooking. And then like the meat that
• 1:44:13
  Speaker 1: we got, for the most part, we would either it
• 1:44:15
  Speaker 1: was either game and you know in fish that my
• 1:44:17
  Speaker 1: dad and his brothers got, or with a neighbor who
• 1:44:20
  Speaker 1: had pigs and then somebody had cattle. I don't know
• 1:44:23
  Speaker 1: who it was, but we would I think we just
• 1:44:24
  Speaker 1: trade and that's how we ended up with it. And
• 1:44:26
  Speaker 1: so um. And so we had a lot more vegetables
• 1:44:30
  Speaker 1: than meat, but meat was in every Like you there's
• 1:44:33
  Speaker 1: some sort of meat product in almost everything, and it's
• 1:44:36
  Speaker 1: usually they're just for flavor. Really, it's also there, as
• 1:44:38
  Speaker 1: my granny pointed out, for calories, like because they would
• 1:44:42
  Speaker 1: they were short on food a lot of the time,
• 1:44:44
  Speaker 1: and so a really way to get the calorie count
• 1:44:46
  Speaker 1: up really fast. You know, if all you have is
• 1:44:49
  Speaker 1: you know, turnips or root bakers or something like that
• 1:44:52
  Speaker 1: was to throw fat back into it when you cooked
• 1:44:54
  Speaker 1: him so that the calorie count got up, you know,
• 1:44:56
  Speaker 1: so that people didn't starve to death, because that was
• 1:44:59
  Speaker 1: a real shoe in the mountains for a long time.
• 1:45:02
  Speaker 1: With your restaurants, now do you do uh? I know
• 1:45:05
  Speaker 1: you just said you're like, you don't think of it
• 1:45:07
  Speaker 1: as Southern food, but would someone You know, if someone
• 1:45:10
  Speaker 1: went down to see sort of your signature dishes from
• 1:45:15
  Speaker 1: the North, where they be like, oh, it's Southern food. Well,
• 1:45:18
  Speaker 1: I think it depends on which restaurant they went to,
• 1:45:20
  Speaker 1: so I have I have five of them in Atlanta.
• 1:45:22
  Speaker 1: If they went to gun Show, I don't know that
• 1:45:24
  Speaker 1: they would recognize it as Southern because it's so it's
• 1:45:27
  Speaker 1: it's a it's just a lot, like there's a lot
• 1:45:29
  Speaker 1: going on there. But if you went to Revival, it
• 1:45:32
  Speaker 1: is southern. It is like literally the the handwritten cookbooks
• 1:45:36
  Speaker 1: of my two grandmothers translated into a restaurant format. So
• 1:45:39
  Speaker 1: absolutely you would recognize that as Southern, and you would
• 1:45:41
  Speaker 1: have dishes that maybe you hadn't had before you didn't
• 1:45:44
  Speaker 1: think of like one that we're famous for in the spring,
• 1:45:46
  Speaker 1: um dill grows wild all over that area, and so
• 1:45:50
  Speaker 1: you know, the first early spring peace with tons of
• 1:45:52
  Speaker 1: dial and I'm like tons and tons and people eat
• 1:45:54
  Speaker 1: that and they go like, oh, that doesn't that's not
• 1:45:56
  Speaker 1: Southern food. And you're like, it's very southern. It's just
• 1:45:58
  Speaker 1: not what you're thinking of. You think of fried chicken
• 1:46:01
  Speaker 1: and macaroni and cheese. Macaroni and cheese isn't Southern. It's
• 1:46:03
  Speaker 1: probably Midwestern. I think they would argue. Um, you know,
• 1:46:06
  Speaker 1: food historians wise, fried chicken you could argue is Southern
• 1:46:10
  Speaker 1: because it is originates in Scotland and came over with
• 1:46:13
  Speaker 1: Scottish immigrants, much of whom we're clearly that's when you
• 1:46:16
  Speaker 1: look at me, that's you know, that's the stock we're
• 1:46:18
  Speaker 1: from here. Um. But Southern cooking in many respects looks
• 1:46:23
  Speaker 1: more like Italian food because it's really driven by seasonality,
• 1:46:27
  Speaker 1: hyper seasonality, hyper locality. And then um, you know, recipes
• 1:46:33
  Speaker 1: being ultra flexible because you would never even if this
• 1:46:36
  Speaker 1: thing says that it has tomatoes in it, you're not
• 1:46:39
  Speaker 1: putting tomatoes in it if you don't have tomatoes in
• 1:46:41
  Speaker 1: your garden, like you would just move on and do
• 1:46:43
  Speaker 1: something different, or you'd modify it, and that that feels
• 1:46:45
  Speaker 1: to me, having cooked all over the world, that feels
• 1:46:47
  Speaker 1: a lot more like when you're cooking in Italy where
• 1:46:49
  Speaker 1: they go, yeah, I know this says Borlotti beans, but
• 1:46:51
  Speaker 1: we don't have Borlotti beans right now, so we're not
• 1:46:53
  Speaker 1: going to go buy crappy ones to make it. We're
• 1:46:55
  Speaker 1: gonna do it with this thing instead. Yeah, do you
• 1:46:58
  Speaker 1: apply your science project mind to your cooking? Totally? And
• 1:47:04
  Speaker 1: but in an almost unknown way. It happens all the
• 1:47:06
  Speaker 1: time at work that someone will do something and they'll
• 1:47:09
  Speaker 1: be like, I don't know why we got this result.
• 1:47:11
  Speaker 1: And then I show up with like my invisible glasses
• 1:47:13
  Speaker 1: and I like, here, here's whatitch going on like and
• 1:47:16
  Speaker 1: then I give them like the science diet tribe on
• 1:47:18
  Speaker 1: it um, without realizing that that the thing is I
• 1:47:23
  Speaker 1: don't really like science e food. Um. It's a weird dichotomy.
• 1:47:28
  Speaker 1: I like to completely understand what's taking place from a
• 1:47:31
  Speaker 1: scientific level, but I think that if you cook that way,
• 1:47:33
  Speaker 1: you make really lousy food. What's the word for like
• 1:47:37
  Speaker 1: the you know, what is the discipline of the all
• 1:47:41
  Speaker 1: the foam's modern gastronomy or molecular molecular destronomy into that. No.
• 1:47:47
  Speaker 1: I mean though I just told you about transplutanomates, which
• 1:47:49
  Speaker 1: comes directly from that world. You know, I think that
• 1:47:52
  Speaker 1: some of those things, in my mind, they're all just
• 1:47:53
  Speaker 1: another tool in the toolbox, you know What's like it's
• 1:47:55
  Speaker 1: nice to have, you know, vacuum steelers these days, and
• 1:47:58
  Speaker 1: emerging circulators. They're used for certain things. But my opinion
• 1:48:02
  Speaker 1: is that if you conceptualize your food around the utilization
• 1:48:05
  Speaker 1: of those things, you make some really cold and sterile things.
• 1:48:10
  Speaker 1: If you, on the other hand, that's an interesting point
• 1:48:13
  Speaker 1: like that, if you cook from a very soulful place
• 1:48:15
  Speaker 1: where you feel a personal connection to everything that you make,
• 1:48:19
  Speaker 1: but then can apply technique so that it's a better
• 1:48:22
  Speaker 1: version of that that that usually produces pretty good results.
• 1:48:26
  Speaker 1: Mm hmm. Yeah, man, that's a good point. I mean,
• 1:48:30
  Speaker 1: you can deply that across the board to so many
• 1:48:32
  Speaker 1: disciplines in this world. I mean, it's like it's the
• 1:48:34
  Speaker 1: it's the people who nerd out on the hunting forums
• 1:48:37
  Speaker 1: about all the technicalities of this, that and the other
• 1:48:39
  Speaker 1: than the science behind things. But they've never bothered to
• 1:48:42
  Speaker 1: like sit quietly in the woods and like try to
• 1:48:44
  Speaker 1: sort of figure out what's going on around them, you know,
• 1:48:47
  Speaker 1: I said, they're still lousy at hunting. Yeah, it's like
• 1:48:49
  Speaker 1: reading the poems that you commings man, right, He's like
• 1:48:52
  Speaker 1: he's not gonna use any upper cases or any punctuation ever,
• 1:48:57
  Speaker 1: even if it would be used. He was like a
• 1:49:01
  Speaker 1: modern souvid guy. Yeah, yeah, yeah, I like that. So
• 1:49:06
  Speaker 1: what you're gonna you're working with us now a little bit? Yeah,
• 1:49:09
  Speaker 1: why I was bored, I basically begged him. Yeah, talking
• 1:49:16
  Speaker 1: about how you guys met, So Danielle, you kind of
• 1:49:19
  Speaker 1: you kind of track them down. Yes, I'm working on
• 1:49:22
  Speaker 1: a show for YouTube. It's a cooking show for Meat Eater,
• 1:49:27
  Speaker 1: and it's a show that's basically wanting to explore different
• 1:49:32
  Speaker 1: places in the US and different chefs who have um
• 1:49:35
  Speaker 1: a very unique perspective chefs, right, yeah, Yeah, all of
• 1:49:41
  Speaker 1: them are professional chefs and someone who has a unique
• 1:49:46
  Speaker 1: perspective and a direct experience with what they're doing in
• 1:49:50
  Speaker 1: the outdoors and with cooking and how that relates to
• 1:49:52
  Speaker 1: each other. So I wanted to sort of tell the
• 1:49:54
  Speaker 1: stories of who those chefs are, what it is that
• 1:49:57
  Speaker 1: they're doing, um hunting, fishing, and then um, sort of
• 1:50:01
  Speaker 1: the culture around that, because I think that's another part
• 1:50:04
  Speaker 1: of something that we haven't really tapped a lot into
• 1:50:07
  Speaker 1: with Meat Eater UM, is that there is definitely a
• 1:50:11
  Speaker 1: culture surrounding the food. And like Kevin's story, it's not
• 1:50:15
  Speaker 1: just that he grew up in Georgia hunting quail subsist
• 1:50:21
  Speaker 1: subsistence hunting, but it's it's a huge part of the
• 1:50:23
  Speaker 1: identity of what Georgia is. Um, there's a great conservation
• 1:50:27
  Speaker 1: story there. I just think there was just a lot
• 1:50:30
  Speaker 1: of it all wrapped up into one thing. So so yeah,
• 1:50:33
  Speaker 1: I um uh messaged Kevin on Instagram like I want
• 1:50:37
  Speaker 1: to do this cooking show and highlight you in Georgia
• 1:50:40
  Speaker 1: and do some quail hunting. Um, that's kind of how
• 1:50:42
  Speaker 1: it started. Yeah, Like so I followed Daniel. I think
• 1:50:45
  Speaker 1: we followed each other on social media and it just
• 1:50:47
  Speaker 1: that's how it came about. Yeah, it's precious. Tell everybody
• 1:50:51
  Speaker 1: your Instagram handle Daniel Danielle p R E W E
• 1:50:59
  Speaker 1: T T if you want to follower and be on
• 1:51:03
  Speaker 1: her cook and show. I was super creative of mine
• 1:51:06
  Speaker 1: as well. Chef Kevin Gillespie so that I wasn't confused
• 1:51:09
  Speaker 1: with whatever other Kevin Gillespie somewhere. Yeah, I think there
• 1:51:13
  Speaker 1: actually is a really famous, like comic book artist who
• 1:51:16
  Speaker 1: has that same name. I've been because people constantly asked
• 1:51:18
  Speaker 1: me about my drawings and I'm like, no, no, you
• 1:51:20
  Speaker 1: don't want to see my drawings. Yeah, So I reached
• 1:51:24
  Speaker 1: out and we filmed an episode in Georgia and I
• 1:51:28
  Speaker 1: got to know him more and like them, Like I
• 1:51:32
  Speaker 1: knew that we wanted. I wanted to like do more
• 1:51:34
  Speaker 1: with you in regards to meat Eater, but like you
• 1:51:37
  Speaker 1: kept saying like you're ready for this next chapter, and
• 1:51:39
  Speaker 1: I'm like, I know what that next chapter is going
• 1:51:41
  Speaker 1: to be. I've seen the future. Yeah, And then I
• 1:51:45
  Speaker 1: went back talked to Katie and Tracy because like, we
• 1:51:50
  Speaker 1: need to get this guy on board with me. Eater. Well, yeah,
• 1:51:53
  Speaker 1: the timing was definitely fortuitous because I definitely was ready
• 1:51:56
  Speaker 1: to sort of take the next step. You know, Um,
• 1:51:59
  Speaker 1: some people know as some people don't, but I am
• 1:52:01
  Speaker 1: a cancer survivor and um, when I went through all
• 1:52:05
  Speaker 1: of that, which was only three years ago, I had
• 1:52:08
  Speaker 1: to basically completely overhaul my company because I was an
• 1:52:11
  Speaker 1: extremely hands on operator. But then I obviously couldn't be
• 1:52:14
  Speaker 1: there and so made a lot of promotions and sort
• 1:52:17
  Speaker 1: of restructured the organization entirely. And when I came back,
• 1:52:22
  Speaker 1: I found that a Everything was great, like people did
• 1:52:25
  Speaker 1: an amazing job, and b that they didn't need me
• 1:52:30
  Speaker 1: there all the time, like they needed me there too
• 1:52:32
  Speaker 1: to coach and mentor and to lead in in some aspects,
• 1:52:37
  Speaker 1: but they didn't need me actually physically in the restaurant
• 1:52:40
  Speaker 1: working on the line or you know, washing dishes or
• 1:52:43
  Speaker 1: talking to guests or whatever the case. You think it
• 1:52:44
  Speaker 1: would have been bad form for you to come back
• 1:52:46
  Speaker 1: anyway and be like I'm back, Oh totally yeah. I
• 1:52:49
  Speaker 1: mean it also exactly you know those promotions never mind
• 1:52:55
  Speaker 1: bay cuts. Um. It was honestly, it was terrifying I
• 1:53:00
  Speaker 1: had to do it in the first place, but then
• 1:53:02
  Speaker 1: it turned out to be like the best thing that
• 1:53:03
  Speaker 1: I've ever done, Like it was, and it frankly, it
• 1:53:05
  Speaker 1: made me have this moment where I realized that in
• 1:53:08
  Speaker 1: my career people have done that for me, Like the
• 1:53:10
  Speaker 1: guys I've worked for have taken a step back. You know,
• 1:53:14
  Speaker 1: when when you're twenty five, you think they just they
• 1:53:17
  Speaker 1: want me to do all the work. It's like it's
• 1:53:19
  Speaker 1: my turn, like it's it's your turn. So it was
• 1:53:22
  Speaker 1: my turn to let other people succeed and grow. And
• 1:53:25
  Speaker 1: that's really all I care about at this point is
• 1:53:28
  Speaker 1: trying to build these teams and watch people succeed. And
• 1:53:30
  Speaker 1: so I knew that I had the ability, the time, frankly,
• 1:53:33
  Speaker 1: to do something else. And it's like some people said,
• 1:53:36
  Speaker 1: like why Kevin, just like you have you know, you
• 1:53:38
  Speaker 1: don't have to work that hard anymore. You could just
• 1:53:40
  Speaker 1: stay at home and like, you know, you literally can
• 1:53:42
  Speaker 1: just do whatever you want and you know, collect collect
• 1:53:44
  Speaker 1: money when it comes in from the restaurants. But that's
• 1:53:46
  Speaker 1: just not my that's not my personality. So I wanted
• 1:53:49
  Speaker 1: to do something else. I wanted to challenge and this
• 1:53:52
  Speaker 1: seemed challenging. So um now said Danielle reached out, and
• 1:53:57
  Speaker 1: um this conversation started and it was totally unexpected. But
• 1:54:02
  Speaker 1: I'm very excited to be here doing it because it
• 1:54:04
  Speaker 1: also allows me to not just the creating of food
• 1:54:07
  Speaker 1: around sort of wild game and fish and stuff like that.
• 1:54:10
  Speaker 1: That is that's something I'm uber passionate about because I
• 1:54:13
  Speaker 1: think a lot of chefs are I think actually most
• 1:54:15
  Speaker 1: chefs are really passionate about that because we're all looking
• 1:54:18
  Speaker 1: for the best ingredient constantly. That's the secret, you know,
• 1:54:21
  Speaker 1: how do you make great food while you start with
• 1:54:22
  Speaker 1: great stuff, Like if you start with mediocre stuff, you
• 1:54:24
  Speaker 1: mediocre food. And so I don't think that part is
• 1:54:28
  Speaker 1: much of a departure. But trying to find a way
• 1:54:32
  Speaker 1: to bring more people into the fold who have never
• 1:54:36
  Speaker 1: been a hunter, who have never fished, who have never
• 1:54:38
  Speaker 1: stepped outside barely, how can we get them to buy
• 1:54:42
  Speaker 1: in and believe in this world? I think maybe through food.
• 1:54:45
  Speaker 1: I think that path is probably something that is going
• 1:54:48
  Speaker 1: to allow us to convert a lot more people. And
• 1:54:50
  Speaker 1: so that's what Danielle and I are working on now,
• 1:54:51
  Speaker 1: is trying to find new opportunities where we can get
• 1:54:55
  Speaker 1: these people over to sort of our side, to recognize
• 1:54:58
  Speaker 1: that the hunting is always been about the food man
• 1:55:01
  Speaker 1: like and it's like and it's special, and so that's
• 1:55:04
  Speaker 1: that's what we're gonna do. So explain the Danielle, when
• 1:55:08
  Speaker 1: we met, you were doing um like you're sort of
• 1:55:11
  Speaker 1: the world you created was wild and whole. Uh, explain
• 1:55:15
  Speaker 1: that to people, like, like how you came up with
• 1:55:18
  Speaker 1: that and what you're doing with it now. Um, you know,
• 1:55:21
  Speaker 1: it kind of came not my choice or people talked
• 1:55:25
  Speaker 1: me into creating a blog, but really, I I didn't
• 1:55:28
  Speaker 1: come into hunting. I'm married a hunter, was telling we
• 1:55:32
  Speaker 1: were talking about stories and Hawaii, how we met our spouses,
• 1:55:35
  Speaker 1: And the first day I went on with Travis, he
• 1:55:39
  Speaker 1: took me to a gun range to shoot. He was
• 1:55:41
  Speaker 1: studying in his rifle, and so the second day he
• 1:55:43
  Speaker 1: cooked me his backstraps and I remember, yeah, he was
• 1:55:47
  Speaker 1: being a methodical man. Yeah. Yeah, It's it's funny because
• 1:55:51
  Speaker 1: I mean I didn't grow up hunting, and so that
• 1:55:53
  Speaker 1: was the first time I've had Actually my dad was
• 1:55:56
  Speaker 1: a hunter, so I had had venison before. Um, so yeah,
• 1:56:01
  Speaker 1: I just remember like he was like this is really special.
• 1:56:04
  Speaker 1: Like he made a big deal about like this is
• 1:56:05
  Speaker 1: really special. It's not just like I just bought a
• 1:56:08
  Speaker 1: steak from the store and I'm cooking it for you.
• 1:56:09
  Speaker 1: Like I remember him making a big deal about it.
• 1:56:11
  Speaker 1: And I was just like I just didn't really get it.
• 1:56:14
  Speaker 1: But anyway, like we kept dating and that involved and
• 1:56:17
  Speaker 1: we got married and he was bringing home food all
• 1:56:20
  Speaker 1: the time, and I was fascinated with it because I
• 1:56:22
  Speaker 1: had started cooking, working at UM these cooking classes, and
• 1:56:28
  Speaker 1: I graduated with a degree in apparel design, and I
• 1:56:31
  Speaker 1: wanted to go to culinary school, and so I was
• 1:56:33
  Speaker 1: like doing these cooking classes, and I just thought Wild
• 1:56:37
  Speaker 1: Game was fascinating, purely for the fact when you were
• 1:56:41
  Speaker 1: leading cooking classes, UM, I was working. I started dishwashing.
• 1:56:45
  Speaker 1: By the end of it, I was teaching a little bit.
• 1:56:49
  Speaker 1: I'm sorry, I mean like, not, you're not taking the
• 1:56:51
  Speaker 1: cooking classes, but you're oh, yeah, yeah, I was working. Yeah,
• 1:56:55
  Speaker 1: I was working in them. Anyway, I thought it was fascinating.
• 1:56:57
  Speaker 1: I wanted to go to culinary school, but I thought
• 1:57:00
  Speaker 1: wild Game was interesting because you kind of had this
• 1:57:02
  Speaker 1: chance to work with something new every time. It's not
• 1:57:04
  Speaker 1: like when you go to the grocery store you know
• 1:57:06
  Speaker 1: exactly what you were expecting something because it's so standardized.
• 1:57:12
  Speaker 1: Is It was just fascinating to me. And then UM
• 1:57:21
  Speaker 1: we moved to North Dakota, and that was what really
• 1:57:24
  Speaker 1: changed my life. And we realized that we could like
• 1:57:29
  Speaker 1: hunt and fish all year round all the time, so
• 1:57:32
  Speaker 1: much public land access, and that's what we did. And
• 1:57:35
  Speaker 1: so the more and more time I spent in the field,
• 1:57:37
  Speaker 1: the more I got to sort of connect with the
• 1:57:39
  Speaker 1: food and it became something way bigger, and I had
• 1:57:43
  Speaker 1: this aha moment that food is not just about calories
• 1:57:48
  Speaker 1: or about like things that taste good. It. I finally
• 1:57:52
  Speaker 1: realized that there was a meaning behind it. And I
• 1:57:54
  Speaker 1: think I think everybody goes through that at some point
• 1:57:57
  Speaker 1: in life, discovering that food carries a lot of meaning. UM.
• 1:58:00
  Speaker 1: And so I decided I was also like learning a
• 1:58:05
  Speaker 1: lot about our food sustainability reading Michael Pollen stuff, and
• 1:58:09
  Speaker 1: I was just kind of had this moment of Travis,
• 1:58:11
  Speaker 1: I don't want to buy me anymore at the grocery store.
• 1:58:14
  Speaker 1: So you're we're either going to like be vegetarians or
• 1:58:17
  Speaker 1: we're already hunting, Like that's just really obvious rout we're
• 1:58:19
  Speaker 1: gonna take. And so for him, it was like full permission,
• 1:58:22
  Speaker 1: like hunt any any day you want, Like there's no
• 1:58:27
  Speaker 1: no um obligations at home, Like if you want to
• 1:58:29
  Speaker 1: go hunting one weekend, go hunting, I'm like making him
• 1:58:32
  Speaker 1: go hunt and I would go with them, UM so
• 1:58:35
  Speaker 1: that we can have enough meat to last is through
• 1:58:38
  Speaker 1: the year. And so we started doing that about nine
• 1:58:40
  Speaker 1: years ago. UM of only UM eating meat that we've
• 1:58:46
  Speaker 1: shot or fished for. And so my friends were like,
• 1:58:49
  Speaker 1: that's crazy that you do that, you should start a blog.
• 1:58:53
  Speaker 1: And so that's what Wild and Hole started as it
• 1:58:56
  Speaker 1: was just sort of this creative outlet to sort of
• 1:58:59
  Speaker 1: x floor what it meant to eat consciously. That's really
• 1:59:03
  Speaker 1: what it was about for me, was was what does
• 1:59:06
  Speaker 1: it mean? What does it mean to like take responsibility
• 1:59:09
  Speaker 1: for your food? What does it mean to like know
• 1:59:11
  Speaker 1: that this animal that you're hunting all the things that
• 1:59:15
  Speaker 1: had like are required to make this habitat healthy? And
• 1:59:20
  Speaker 1: and I suddenly cared about conservation in a way that
• 1:59:23
  Speaker 1: I had never cared about before. Um. And so that's
• 1:59:26
  Speaker 1: really what Wild and Hole started at and and it's
• 1:59:29
  Speaker 1: sort of evolved over the years. Um but by the
• 1:59:32
  Speaker 1: time this episode launches, we will be um creating a
• 1:59:37
  Speaker 1: new website for Wild and Hole. I'm sort of looking
• 1:59:41
  Speaker 1: at hunting and fishing as one way that you can
• 1:59:44
  Speaker 1: connect with your food or have a responsible responsibility, but
• 1:59:48
  Speaker 1: also all the other avenues that go into that. For
• 1:59:53
  Speaker 1: a long time, yeah, so I've I've gotten the garden bug,
• 1:59:57
  Speaker 1: as probably everybody has past year, but um so so
• 2:00:02
  Speaker 1: wild the whole is sort of like kind of being
• 2:00:05
  Speaker 1: reinvigorated with a new life. We have a handful of
• 2:00:08
  Speaker 1: contributors picked out that are going to be writing for us. UM.
• 2:00:12
  Speaker 1: We've got like a regenerative rancher from Alberta, UM, some
• 2:00:16
  Speaker 1: foragers UM bree Van Scodder and um Wade from Elevated
• 2:00:22
  Speaker 1: wild UM. And then so sweep by some gardening content
• 2:00:26
  Speaker 1: and then we'll be doing some stuff um like raising animals,
• 2:00:30
  Speaker 1: chickens for eggs, UM, caring for honey bees, sort of
• 2:00:34
  Speaker 1: that whole thing. So it's it's sort of expanding into
• 2:00:37
  Speaker 1: a bigger picture of of food and our relationship with food, UM,
• 2:00:44
  Speaker 1: the way that we see it, the way that we
• 2:00:46
  Speaker 1: value it, and the effects on the environment. UM. So
• 2:00:49
  Speaker 1: it's it's definitely more yeah, driven by food and of
• 2:00:54
  Speaker 1: course recipes you should have Yanni. Do you should commission
• 2:00:57
  Speaker 1: a piece of Yanni called ship that will kill your chickens?
• 2:01:03
  Speaker 1: We could just have corner column like and then you
• 2:01:11
  Speaker 1: got your skunks. I can't raise chickens right now, but
• 2:01:17
  Speaker 1: I've been wanting to get chickens really bad. My I'm
• 2:01:21
  Speaker 1: I'm moving. I'm in Houston right now, and we're moving
• 2:01:25
  Speaker 1: to a small, really small town out in the country
• 2:01:27
  Speaker 1: outside of San Antonio, and like part of this move
• 2:01:31
  Speaker 1: was like we just want to get a few acres,
• 2:01:33
  Speaker 1: have a little bit more space. And the whole point
• 2:01:35
  Speaker 1: was like I can finally have my chickens, and our
• 2:01:39
  Speaker 1: subdivision has a h o A won't let me have chickens.
• 2:01:44
  Speaker 1: But those rules, those rules are falling. Those rules are
• 2:01:47
  Speaker 1: falling like flies. Man. Yeah, I'm just people revolting against it.
• 2:01:51
  Speaker 1: I mean I asked for forgiveness and not think you
• 2:01:54
  Speaker 1: should like my h o A not where I currently live,
• 2:01:57
  Speaker 1: had apparently how to rule about not being able to
• 2:02:00
  Speaker 1: clean deer from a street sign, which I didn't know about.
• 2:02:03
  Speaker 1: So say it again, not clean deer, can't hang deer
• 2:02:06
  Speaker 1: from st sign? Yeah, but it's like a perfect height.
• 2:02:08
  Speaker 1: Like so I was like, how else am I supposed
• 2:02:11
  Speaker 1: to clean this deer? And they're like, not not in
• 2:02:13
  Speaker 1: the subdivision. My brother up an Anchorage. They feel like
• 2:02:19
  Speaker 1: he was there when they made it. He could have
• 2:02:21
  Speaker 1: chickens in your yard right in the city, you know,
• 2:02:23
  Speaker 1: downtown Anchorage, and he had all these chickens run around
• 2:02:26
  Speaker 1: and uh, he had a fence in the yard, like
• 2:02:28
  Speaker 1: a big high wooden fence around his whole yard, so
• 2:02:30
  Speaker 1: his chickens just roamed around and um, one day one
• 2:02:34
  Speaker 1: of his bodies is out walking his dog and this
• 2:02:37
  Speaker 1: body runs into another body and they agree to go
• 2:02:40
  Speaker 1: get a beer, and it brings up the question like
• 2:02:43
  Speaker 1: what do we do with the dog? Oh my god,
• 2:02:45
  Speaker 1: So they go to my brother's house and he's not
• 2:02:47
  Speaker 1: They just opened the gate and let the dog in
• 2:02:50
  Speaker 1: without really thinking about it, like there like detained the
• 2:02:53
  Speaker 1: dog in his fence, and um, he was out of town.
• 2:02:57
  Speaker 1: He comes home and he comes home. His chickens are
• 2:02:59
  Speaker 1: all lined up dead on his porch, you know, like
• 2:03:02
  Speaker 1: they laid them all out all nice because they didn't
• 2:03:03
  Speaker 1: know what to do. But ye have that dog out
• 2:03:05
  Speaker 1: in there and just annihilated them. Yeah, they kind of
• 2:03:11
  Speaker 1: made him look nice and stamped. We were we were
• 2:03:17
  Speaker 1: at the disc golf course and um, it's like in
• 2:03:20
  Speaker 1: the middle of the city and out of nowhere, our
• 2:03:24
  Speaker 1: dog comes up to us with a chicken in its mouth,
• 2:03:26
  Speaker 1: and we're like crap. And I like walking around like
• 2:03:30
  Speaker 1: is this anybody's chicken? Like no, And I'm like, well,
• 2:03:33
  Speaker 1: I just will eat it because so I like opened
• 2:03:36
  Speaker 1: up the crop and I could see it was full
• 2:03:37
  Speaker 1: of meal worms. So I'm like this thing like just
• 2:03:41
  Speaker 1: escaped its coup. It was a silky chicken, which if
• 2:03:44
  Speaker 1: you've ever plucked a silky chicken, their meat is black
• 2:03:50
  Speaker 1: and their skin is dark bluish black. Yeah, it is good.
• 2:03:55
  Speaker 1: It's a delicacy in China. Yeah, it's it's very expensive
• 2:03:59
  Speaker 1: to buy. Insist. So I have a nice plucked blue
• 2:04:04
  Speaker 1: silky chicken in my freezer. It's gonna be my farewell
• 2:04:09
  Speaker 1: meal when I leave from the park. I never I've
• 2:04:15
  Speaker 1: never done chickens. Uh, when you go down and buy
• 2:04:19
  Speaker 1: them right, like can you pay extra and get ones
• 2:04:21
  Speaker 1: that you know are females? Is there some deal like this?
• 2:04:25
  Speaker 1: Like you buy them and you know there's gonna be
• 2:04:27
  Speaker 1: some roosters mixed in. It's just a mixed bag. You
• 2:04:29
  Speaker 1: don't know. I don't think they can be sex well,
• 2:04:33
  Speaker 1: you can know there there's there's these experts to can
• 2:04:35
  Speaker 1: sext them. Yeah, but I don't think. I think when
• 2:04:38
  Speaker 1: you go down to the old you know, farm feed,
• 2:04:42
  Speaker 1: so you really don't know if you buy chicks, so
• 2:04:46
  Speaker 1: what do you do? You kill them all? Eat the roosters.
• 2:04:49
  Speaker 1: My brother, the same brother, I didn't realize this. He
• 2:04:52
  Speaker 1: got a bat he went and got a batch, and
• 2:04:54
  Speaker 1: it was all said and done. Every one of them
• 2:04:56
  Speaker 1: was a rooster he gave. He had me kill one
• 2:04:59
  Speaker 1: of them. She's eating a bunch of capin's, like just
• 2:05:02
  Speaker 1: my kids. It was one of his kids took a
• 2:05:04
  Speaker 1: shine too. But it started like like every day you
• 2:05:07
  Speaker 1: wake up and here's some new one crowing crow. Yeah,
• 2:05:10
  Speaker 1: so just one started crowing. I took it home and
• 2:05:11
  Speaker 1: cooked it for my kids, And then next day here's
• 2:05:14
  Speaker 1: a not a one crown, and pretty soon they got
• 2:05:16
  Speaker 1: done killing everybody that crowed zero chickens. Yeah, it's funny too.
• 2:05:21
  Speaker 1: We went through it one time. I want to say
• 2:05:23
  Speaker 1: it was with when we had some bantams for a
• 2:05:25
  Speaker 1: little while, which were basically just a little miniature chickens,
• 2:05:28
  Speaker 1: and there was a procession like that because for whatever
• 2:05:32
  Speaker 1: reason that they're packing order, I guess you'd be like, oh, well,
• 2:05:35
  Speaker 1: we just have one rooster left. You know, nobody else
• 2:05:39
  Speaker 1: is crowing. Take him out. The next morning you're like,
• 2:05:42
  Speaker 1: hold on, what was that. You go down there, and
• 2:05:44
  Speaker 1: sure enough, So and so's bowed up and no longer
• 2:05:47
  Speaker 1: is a hen anymore, but it's turned into a rooster
• 2:05:49
  Speaker 1: and it's crowing. His head off, you know what. That's
• 2:05:52
  Speaker 1: what Aber and Matthews talking about with wild turkeys. Know,
• 2:05:54
  Speaker 1: when you get a power jake, like when Jake starts
• 2:05:56
  Speaker 1: strutting Goblin, he says, it's usually because there's been a
• 2:05:59
  Speaker 1: serious interruption in their social hierarchy, and they come into
• 2:06:03
  Speaker 1: it docile, like, don't do that, man, you get your
• 2:06:06
  Speaker 1: you know someone's gonna beat your ask if you do that.
• 2:06:08
  Speaker 1: But then you know, as season goes on, they're kind
• 2:06:11
  Speaker 1: of like, you know, I haven't seen that guy around.
• 2:06:13
  Speaker 1: It usually beats me up when I do anything aggressive,
• 2:06:16
  Speaker 1: and then they start getting full of themselves and start
• 2:06:20
  Speaker 1: being like acting like the man. You know it will
• 2:06:22
  Speaker 1: successfully breed. Uh. I had one more chicken quick, Oh,
• 2:06:26
  Speaker 1: I got an article for wild and Hole that someone
• 2:06:29
  Speaker 1: needs to do. You get Chris Calkins involved at Colkins.
• 2:06:33
  Speaker 1: Get him involved in it, those guys, because every every
• 2:06:36
  Speaker 1: time I'm talking to chicken people, it seems like there's
• 2:06:39
  Speaker 1: a question about what do you do with the ones
• 2:06:42
  Speaker 1: that like the ones that get killed by this, the
• 2:06:46
  Speaker 1: roosters that you gotta kill. It would be um chicken
• 2:06:52
  Speaker 1: everything chicken egg people need to know about eating their chickens. Oh,
• 2:06:58
  Speaker 1: because they don't know how to like clean it. Well,
• 2:07:00
  Speaker 1: it's like can you do this? And can you do that?
• 2:07:02
  Speaker 1: And how should you cook a little ship and chicken
• 2:07:04
  Speaker 1: that just started crowing and you gotta go kill him?
• 2:07:07
  Speaker 1: The dog killed one. Be like all because this is
• 2:07:10
  Speaker 1: for like very entry level people who don't have a
• 2:07:13
  Speaker 1: lot of blood on their hands, right, So you'd lay
• 2:07:16
  Speaker 1: out for them all the things they need to know
• 2:07:18
  Speaker 1: about eating, all the how to make the best of
• 2:07:22
  Speaker 1: all the death that goes on in egg raising. I
• 2:07:24
  Speaker 1: could write. I could write that article all the different
• 2:07:26
  Speaker 1: life stages of chicken, like what you do with him?
• 2:07:30
  Speaker 1: Every chicken person I talked to you, most of the
• 2:07:32
  Speaker 1: things they talk about is things that happened to their chickens.
• 2:07:38
  Speaker 1: One of the other guy saw about they had a
• 2:07:40
  Speaker 1: tree fall on is. I don't want to get into
• 2:07:42
  Speaker 1: his name, but the guy that had a tree crushed
• 2:07:43
  Speaker 1: his truck. He says, this guy lives downtown. He's like,
• 2:07:52
  Speaker 1: fox got my chickens. I'm like, no, it didn't. Like
• 2:07:55
  Speaker 1: it's probably chiop a cobra. So he puts out a
• 2:07:58
  Speaker 1: trail cam and students downtown man, some fox, Downtown bowlsman. Yeah,
• 2:08:04
  Speaker 1: some fox. I don't feel like that's a stretch. I
• 2:08:07
  Speaker 1: thought it was. There's like a hundred bucks walking around downtown.
• 2:08:13
  Speaker 1: I gave him. I gave him some kyote lure and
• 2:08:16
  Speaker 1: he put the that out and uh, he said that
• 2:08:18
  Speaker 1: stuff could melt glass, you know. But he had pictures
• 2:08:21
  Speaker 1: of it coming up to smell it. And that's what
• 2:08:23
  Speaker 1: he's got anyways, even like that. So now he's got
• 2:08:27
  Speaker 1: dead chickens laying around going to waste. I think people
• 2:08:32
  Speaker 1: throw them in the garbage can. That's really sad. I
• 2:08:36
  Speaker 1: take a chicken home from the park. There you go.
• 2:08:39
  Speaker 1: So I'm talking about the article. Whatever. We haven't an
• 2:08:42
  Speaker 1: aversion at our house too, for eating, Like when we
• 2:08:45
  Speaker 1: had a fox, you know, platter a bunch of them.
• 2:08:48
  Speaker 1: No, no no, no, no, we don't mind eating them, like
• 2:08:49
  Speaker 1: if you just go and kill him. But like when
• 2:08:51
  Speaker 1: you find him laying around and there was this like
• 2:08:54
  Speaker 1: stress incident maybe or whatever, and then the fox, you know,
• 2:08:58
  Speaker 1: ravaged him. I don't think you feed a tomingous. I
• 2:09:05
  Speaker 1: guess that's a good question, is could you contract anything
• 2:09:08
  Speaker 1: if like an animal like a rodent had been chewing
• 2:09:12
  Speaker 1: or eating? Don't ask This sounds like a collaborative effort here,
• 2:09:16
  Speaker 1: So we need Danielle to talk about raising chickens. We
• 2:09:18
  Speaker 1: need y need to talk about what kills your chickens.
• 2:09:20
  Speaker 1: We need Chris awagh in on how dangerous it is
• 2:09:23
  Speaker 1: to eat a chicken. When you do the article, you
• 2:09:24
  Speaker 1: should interview Yanni about how he doesn't want to eat
• 2:09:27
  Speaker 1: the fox killed chicken. I would eat him in a second,
• 2:09:30
  Speaker 1: and then I'll jump in and tell you what to
• 2:09:31
  Speaker 1: do with the chicken based on how old it is.
• 2:09:33
  Speaker 1: I was going to eat a tomato is gonna be
• 2:09:37
  Speaker 1: like a New Yorker length article exactly? I was saying
• 2:09:44
  Speaker 1: I was going to eat a tomato that a possum
• 2:09:46
  Speaker 1: had already eaten half of it. I was just gonna
• 2:09:48
  Speaker 1: eat the other half. My husband told me that was gross.
• 2:09:51
  Speaker 1: That might be pushing it, don't I kind of disagree
• 2:09:54
  Speaker 1: with your husband ought to respected you more. Did you
• 2:09:59
  Speaker 1: watch it eat the other half? Or were you just like, no,
• 2:10:01
  Speaker 1: you weren't like tomade jerk. No, it was the first.
• 2:10:05
  Speaker 1: It was a black crim It was the first heirloom
• 2:10:08
  Speaker 1: that was coming in. Gner got it. You guys call
• 2:10:11
  Speaker 1: them graanners down there sometimes. I got that from Doug
• 2:10:14
  Speaker 1: during We didn't call him grenners. Have I have some
• 2:10:15
  Speaker 1: good postums story. We have a lot of postums, and
• 2:10:18
  Speaker 1: cook those possums up. No, do you know that the
• 2:10:21
  Speaker 1: old old old Joy of cooking m You know, they
• 2:10:25
  Speaker 1: are always revamping it. It all kind of went ship
• 2:10:28
  Speaker 1: when they started putting couz cuse recipes in there. But
• 2:10:30
  Speaker 1: in the old days, the Joy of cooking head instructions
• 2:10:35
  Speaker 1: about how to catch a possum, what to feed it
• 2:10:39
  Speaker 1: in captivity, and then what the how to cook it?
• 2:10:42
  Speaker 1: That wasn't would like that book, that old Joy cook.
• 2:10:46
  Speaker 1: It'd be like you're supposed to take like, I don't
• 2:10:47
  Speaker 1: know what the hell you know? How to fatten it
• 2:10:50
  Speaker 1: on oatmeal? Is that the real example that they feeded oatmeal?
• 2:10:55
  Speaker 1: It was like you do you feed it like a mash,
• 2:10:57
  Speaker 1: like a grain or something. It was all enjoy cooking man,
• 2:11:00
  Speaker 1: how to how to handle the possum, fatten it? Up
• 2:11:02
  Speaker 1: to this day, I haven't eaten one. I I used
• 2:11:06
  Speaker 1: to catch soul many possums fox trapping. I just didn't
• 2:11:11
  Speaker 1: like them. Remember one time we're all the snow and
• 2:11:15
  Speaker 1: my old man had shot a buck and never couldn't
• 2:11:17
  Speaker 1: find a shot was bow and didn't find it till
• 2:11:19
  Speaker 1: way later and cut the took the head offs. You
• 2:11:21
  Speaker 1: wanted to get stuffed anyway. And we were and my
• 2:11:24
  Speaker 1: brother were out rabbit hunt and we went and took
• 2:11:26
  Speaker 1: a look at that deer. This is in the wintertime,
• 2:11:29
  Speaker 1: and there's like a hole kind of eating through the deer.
• 2:11:33
  Speaker 1: And I looked down in that hole and there's a
• 2:11:35
  Speaker 1: grinner living in there. I remember hauling out by his
• 2:11:37
  Speaker 1: tail and taking a picture of you know, this is
• 2:11:40
  Speaker 1: probably December. I guess I have a thing of like
• 2:11:43
  Speaker 1: you are what you eat eat. So as much as
• 2:11:46
  Speaker 1: I look like there's a wide array of wild game
• 2:11:48
  Speaker 1: that I love to eat, but like I don't know
• 2:11:51
  Speaker 1: what all they're eating. If it's questionable what they're eating,
• 2:11:55
  Speaker 1: I don't want to eat it. If you laid out
• 2:11:56
  Speaker 1: in your garden long enough a possum to eat you
• 2:11:59
  Speaker 1: eat me. Oh dude, they'll eat That's why I don't
• 2:12:02
  Speaker 1: want to eat. My wife subscribes to that same plan,
• 2:12:04
  Speaker 1: because we had like a squirrel issue and so I
• 2:12:07
  Speaker 1: just I was like, well, I'm going to deal with
• 2:12:08
  Speaker 1: it the way that we did as a kid. So
• 2:12:10
  Speaker 1: I just started shooting all the squirrels in our yard
• 2:12:12
  Speaker 1: tree squirrels. Yeah, And I was like getting ready to
• 2:12:15
  Speaker 1: cook him up for dinner, and she was like the
• 2:12:19
  Speaker 1: grill and I was like, yeah, squirrels digging and trash
• 2:12:24
  Speaker 1: eating trash, So I won't eat squirrels inside. Yeah. I
• 2:12:30
  Speaker 1: don't know, man. I mean you know bears I like.
• 2:12:32
  Speaker 1: I like bear meat, bears, hoodles. The hogs are the
• 2:12:37
  Speaker 1: same way. I still like hog meat, but they'll eat
• 2:12:39
  Speaker 1: some weird stuff. Yeah, everything everything. Uh, one last question
• 2:12:45
  Speaker 1: for you, Daniel, Um, you're not a back out of
• 2:12:47
  Speaker 1: donating that dog to the Mediator auction house? The oddities
• 2:12:50
  Speaker 1: are you? Well? I can't now tell people about that dog.
• 2:12:54
  Speaker 1: It's a Girlsian Streimer. What is it called Deutsch jot heart?
• 2:12:59
  Speaker 1: So I've got a Deutsch strat hard. His name is
• 2:13:02
  Speaker 1: z which um these dogs talking about how to name
• 2:13:06
  Speaker 1: the kid. You have to name it based on the
• 2:13:10
  Speaker 1: number of litter. So litter one is a let you
• 2:13:14
  Speaker 1: have to with an A. If it's the second litter
• 2:13:17
  Speaker 1: out of that kennel, it's gotten have a name that
• 2:13:20
  Speaker 1: starts with the B and three. And this is a
• 2:13:22
  Speaker 1: rule for all dogs or that it would be like Abigail,
• 2:13:28
  Speaker 1: Annie Apple Arthur. Yeah, whose rule is it? The drought
• 2:13:33
  Speaker 1: harder communities. I mean you can exactly. I mean maybe
• 2:13:41
  Speaker 1: that's just required. It's definitely required on paper, but you
• 2:13:44
  Speaker 1: don't have to stick with it. You can call it
• 2:13:46
  Speaker 1: whatever you want. And this is the first litter. Now,
• 2:13:49
  Speaker 1: is the first litter that comes from the bitch or
• 2:13:50
  Speaker 1: the first litter that comes from thee from the kennel? Oh? No, no,
• 2:13:55
  Speaker 1: from the kennel. I think I don't think so, even
• 2:13:58
  Speaker 1: if you're if you have multiple breeding dogs, like yeah,
• 2:14:01
  Speaker 1: if I have a kennel and I have two bitches,
• 2:14:03
  Speaker 1: one has on her fourth litter and one is only
• 2:14:05
  Speaker 1: on her second, it's I think it would still be
• 2:14:08
  Speaker 1: six because it's the kennels litter. I think someone's probably
• 2:14:13
  Speaker 1: going to write in them about that. We're going to
• 2:14:14
  Speaker 1: get a lot of email. Community is going to be
• 2:14:17
  Speaker 1: like would be like I call him like Zeke and
• 2:14:21
  Speaker 1: zebulon and stuff. And so we got Z from the
• 2:14:26
  Speaker 1: Z litter. His real name is Zesu, but we just
• 2:14:28
  Speaker 1: call Z. Seriously, you have a Z litter dog? Yeah?
• 2:14:33
  Speaker 1: Where they hire a Yeah, yeah, you gotta start three
• 2:14:45
  Speaker 1: dogs anyway, So we've got what I think is a
• 2:14:50
  Speaker 1: special dog keep part of the drought hart Um in
• 2:14:53
  Speaker 1: order to be registered as a German um Deutsch drotart
• 2:14:57
  Speaker 1: is that you have to go through these test um
• 2:15:01
  Speaker 1: tests to be able to breed them. And so like
• 2:15:03
  Speaker 1: they have this puppy test. It's within a year old.
• 2:15:07
  Speaker 1: It's based on natural ability alone. So they will do
• 2:15:11
  Speaker 1: um pointing tracking um like with rabbit tracks. We did
• 2:15:17
  Speaker 1: a lot of drags. But but the puppy test is
• 2:15:19
  Speaker 1: just pure natural ability. They just want to know what
• 2:15:22
  Speaker 1: that puppy it was like, just has innate inside of him.
• 2:15:27
  Speaker 1: They don't they don't even care like can your dogs sit?
• 2:15:30
  Speaker 1: They don't care what you've trained them. They just want
• 2:15:32
  Speaker 1: to know what that dog can do, because then you
• 2:15:35
  Speaker 1: can start trading around with breeding with other people with
• 2:15:38
  Speaker 1: like specifically honing in on their nose or specifically on
• 2:15:43
  Speaker 1: on a different characteristics of dogs. So the point is
• 2:15:47
  Speaker 1: to better the breed and not water it down. Um.
• 2:15:50
  Speaker 1: So z we we went through his puppy tests. He
• 2:15:53
  Speaker 1: got like an eight nine, which to you guys, but
• 2:15:57
  Speaker 1: these numbers don't mean anything. But he p plus No,
• 2:16:01
  Speaker 1: it was one of the best in the nations. In fact,
• 2:16:03
  Speaker 1: that year he tied. Only one other dog got that score.
• 2:16:07
  Speaker 1: But it's a very or seventy nine whatever. Yeah, he
• 2:16:13
  Speaker 1: kicked ass and he took him to an arm brewster,
• 2:16:15
  Speaker 1: which is like a national um. It's a different v
• 2:16:19
  Speaker 1: G p um that it does have some training involved,
• 2:16:24
  Speaker 1: and they do like a live They'll put like a
• 2:16:26
  Speaker 1: live duck in the water and they have to find
• 2:16:27
  Speaker 1: they don't see it in the water, and then the
• 2:16:29
  Speaker 1: duck swims in like the reeds and they have to
• 2:16:32
  Speaker 1: find the duck um And then you do all these
• 2:16:34
  Speaker 1: like drags. Have you had them duke it out with
• 2:16:36
  Speaker 1: a raccoon and a barrel? Yeah, that's part of the
• 2:16:39
  Speaker 1: test is they have to dispass either a fox or
• 2:16:42
  Speaker 1: a raccoon, and you have to have a witness. Dude,
• 2:16:45
  Speaker 1: you're you are going to you just you just did something.
• 2:16:51
  Speaker 1: You're gonna regret doing what you have opened up worms. Man,
• 2:16:58
  Speaker 1: You're gonna get blown up. I for what Because there's
• 2:17:02
  Speaker 1: people that know that that's true, and there's people that
• 2:17:05
  Speaker 1: want to hide that that's true. You're going to hear
• 2:17:08
  Speaker 1: it from the people that want to hide that that's true.
• 2:17:10
  Speaker 1: Not if you're a drawn our owner a rabbit hole
• 2:17:17
  Speaker 1: on this whole thing. Yeah, before before Ron was like
• 2:17:23
  Speaker 1: stage five and the whole thing. Well, they're gonna come
• 2:17:28
  Speaker 1: after you bad. I'm okay with that anyway, I'll just
• 2:17:32
  Speaker 1: release release the draught r on them. No. Um. So anyway,
• 2:17:39
  Speaker 1: he's a he's a great dog. So he's having his
• 2:17:42
  Speaker 1: first pup. Um. We just bred them like a week ago. Um,
• 2:17:46
  Speaker 1: and she's pregnant now she should be Okay. Here's here's
• 2:17:52
  Speaker 1: where I get really interested. Let's say all these dogs
• 2:17:55
  Speaker 1: but one die, all the puppies but one die. Are
• 2:18:00
  Speaker 1: we still having the auction? Yes? Because as a as
• 2:18:03
  Speaker 1: a stud fee, you get pick of the litter, So
• 2:18:07
  Speaker 1: I get the first puppy, even if everybody's dead. Yeah.
• 2:18:10
  Speaker 1: So the other guys that that'll be interested to try
• 2:18:13
  Speaker 1: that and to have that be tested in court. I'm
• 2:18:17
  Speaker 1: sure it happens. Um No, because I think everybody else
• 2:18:21
  Speaker 1: it's like you get the second pick, you get the
• 2:18:24
  Speaker 1: third when you put your deposit in. It's kind of
• 2:18:26
  Speaker 1: a first come first or so you get like, um, there,
• 2:18:29
  Speaker 1: I think four puppies so far spoken for outside of mine.
• 2:18:34
  Speaker 1: So if the if the if she has a litter
• 2:18:37
  Speaker 1: of five or six or seven, then we can sell
• 2:18:39
  Speaker 1: more because you're providing the stud It's sort of like
• 2:18:42
  Speaker 1: understood that you come in and you get your pick first. Well,
• 2:18:44
  Speaker 1: you either take money or you get the puppy. I
• 2:18:48
  Speaker 1: can I can choose. I can choose if I want
• 2:18:51
  Speaker 1: to accept a stud fee and then somebody else gets
• 2:18:53
  Speaker 1: the pick of the litter. But you chose, Yeah, I
• 2:18:56
  Speaker 1: chose pick of the litter. Do you do you have
• 2:18:59
  Speaker 1: a right to watch? Do you have a right to be? Like?
• 2:19:01
  Speaker 1: I want my pick of the litter as agreed upon,
• 2:19:05
  Speaker 1: and then I want like another one, Like I want
• 2:19:07
  Speaker 1: to come out of this with two Yeah, but I
• 2:19:09
  Speaker 1: would pay for the second one, but you don't. But
• 2:19:11
  Speaker 1: also you don't pick that second one early? Right? Um?
• 2:19:17
  Speaker 1: I guess she had put in her deposit first. Yeah,
• 2:19:20
  Speaker 1: if I'm the first one, yeah, but the one you're
• 2:19:24
  Speaker 1: going to donate to these oddities? Yeah? Um, how are
• 2:19:30
  Speaker 1: you so you're not trying to come out of this
• 2:19:31
  Speaker 1: with a dog? No, I don't need a puppy right now? Okay,
• 2:19:35
  Speaker 1: now I understand doing this for you guys, like this
• 2:19:38
  Speaker 1: is gonna be big time pick of the litter. And
• 2:19:40
  Speaker 1: I say pick of the litter, it really just means like,
• 2:19:44
  Speaker 1: whoever wants this dog, first of all, they need to
• 2:19:48
  Speaker 1: I would highly encourage them to like already be very
• 2:19:51
  Speaker 1: well aware of what this breed of dog is. Um well,
• 2:19:56
  Speaker 1: I'll say, like the reason we fell in love with
• 2:19:59
  Speaker 1: this breed is they are a versatile hunting dog. But
• 2:20:02
  Speaker 1: unlike a GSP that's just sort of wired. He comes
• 2:20:05
  Speaker 1: in the house and it turns it off. Chill German
• 2:20:10
  Speaker 1: Shorthair pointer. He's like very chill and very calm in
• 2:20:15
  Speaker 1: the house, just a lovable dog. But when he is
• 2:20:18
  Speaker 1: outside in the field, it's like this, it's like a machine,
• 2:20:24
  Speaker 1: like it's he's a machine, like something clicks and he's
• 2:20:27
  Speaker 1: just like not blood thirsty. You're make it him sound
• 2:20:32
  Speaker 1: like he's like this killer. He depends on whether or not.
• 2:20:37
  Speaker 1: And then you say that as if it's like a
• 2:20:39
  Speaker 1: bad thing. It's just no combination by part. I just
• 2:20:45
  Speaker 1: hear stories. There's there's stories. Test they fail, they just
• 2:20:53
  Speaker 1: then turn into a German war. Not everybody has to
• 2:20:56
  Speaker 1: go through the test. You you go through the test
• 2:20:59
  Speaker 1: if if you just want to go through it with
• 2:21:02
  Speaker 1: your dog, if you are planning on hunting the dog
• 2:21:05
  Speaker 1: a lot. It helps the dog become a better hunting dog.
• 2:21:09
  Speaker 1: But if you got through it and you fail or whatever,
• 2:21:13
  Speaker 1: nothing happens. I mean, you can't breathe the dog. You
• 2:21:16
  Speaker 1: can't breed them. Could you breed them as a German
• 2:21:19
  Speaker 1: wire or you can because that's an a case, so
• 2:21:22
  Speaker 1: this is a German breed. What would be the monetary
• 2:21:26
  Speaker 1: value of this puppy? So nobody short She's gonna put
• 2:21:29
  Speaker 1: in a minimum bid? Many dog? Maybe? Well, Danielle is
• 2:21:34
  Speaker 1: still in a lot of red tape, bought all the
• 2:21:36
  Speaker 1: red tape. Um, it is a minimum because that's how
• 2:21:39
  Speaker 1: much all the other puppies are being sold for. And
• 2:21:41
  Speaker 1: so if somebody, if it went for less than auction,
• 2:21:45
  Speaker 1: then I'll just there's somebody in line wanting that puppy
• 2:21:48
  Speaker 1: for hundreds, So that's what we'll do. Well the red tape,
• 2:21:52
  Speaker 1: you gotta come get it, um. Yeah, So right now
• 2:21:57
  Speaker 1: because of COVID, you can't fly the dog anywhere. Lot
• 2:22:00
  Speaker 1: of times with with this you can just ship the
• 2:22:02
  Speaker 1: dog to where you're at. But because of COVID, you
• 2:22:04
  Speaker 1: can't fly with the dog. So you probably have to
• 2:22:07
  Speaker 1: come to get it. And that's in North Dakota, not
• 2:22:11
  Speaker 1: in Texas, North Dakota. Minimum you gotta pick it up,
• 2:22:17
  Speaker 1: and it got all the paperwork. Yeah, does that person,
• 2:22:26
  Speaker 1: we'd like them too, But they don't have to just
• 2:22:30
  Speaker 1: let Spencers take it off the table and they'll have
• 2:22:32
  Speaker 1: to go through all this auction stuff. I'll set the
• 2:22:34
  Speaker 1: minimum bid, and I think I say pick of the litter.
• 2:22:38
  Speaker 1: It's really what like I think most reputable breeders will do,
• 2:22:44
  Speaker 1: is they watch these puppies as they start growing up,
• 2:22:46
  Speaker 1: and they can start to tell differences in their qualities.
• 2:22:50
  Speaker 1: And if you're a guy that's looking for like this
• 2:22:53
  Speaker 1: certain type of dog, this is the dog for you.
• 2:22:55
  Speaker 1: If you're looking for something else, this is the dog
• 2:22:57
  Speaker 1: for you. So it's it's not like I feel like
• 2:23:01
  Speaker 1: the pick of the litter is kind of a cheesy term.
• 2:23:03
  Speaker 1: But yeah, if you took it and showed at pictures
• 2:23:05
  Speaker 1: of house cats and watch how it responded, they're all
• 2:23:09
  Speaker 1: going to have a scuffle with a house cat. So
• 2:23:12
  Speaker 1: that's another red day. You probably shouldn't have a housecat
• 2:23:15
  Speaker 1: you deeply love. Oh Spencer, you're out this cat lady.
• 2:23:24
  Speaker 1: I think I think you can because like Bart George,
• 2:23:31
  Speaker 1: you wouldn't believe it. He's got at least two I
• 2:23:35
  Speaker 1: think house cats lion kill a house bowl of hounds.
• 2:23:38
  Speaker 1: And when Mingus has stayed over there recently a couple
• 2:23:41
  Speaker 1: of times. It's just like we kind of talked to
• 2:23:44
  Speaker 1: Mangus and he's like, yeah, don't let him because that
• 2:23:46
  Speaker 1: cat will f up your dog. And I'm like really,
• 2:23:49
  Speaker 1: and so we kind of talked to Mingus and yeah,
• 2:23:51
  Speaker 1: after a couple of passed buys, Manx is like, I'm
• 2:23:54
  Speaker 1: not messing with Bart's lion hounds. Like, but that cat
• 2:23:57
  Speaker 1: they live in the house. Yeah, they live in the house.
• 2:24:00
  Speaker 1: Us with it. What do you say to Mingus when
• 2:24:01
  Speaker 1: you're like laying out what's going on to say, no, okay,
• 2:24:06
  Speaker 1: yeah there. My kid's dog was like, not like a
• 2:24:10
  Speaker 1: genius dog, but I gotta where. I gotta where. It's
• 2:24:16
  Speaker 1: not animal school. That dog knows not touching animal skull.
• 2:24:21
  Speaker 1: It just knows because early from the day it came over,
• 2:24:24
  Speaker 1: I'm like no, and now it's like say, yeah, I
• 2:24:27
  Speaker 1: get it, I get it. I actually had to give
• 2:24:32
  Speaker 1: up like an access dear rug in my house to
• 2:24:34
  Speaker 1: my dog because he was so obsessed with it's like
• 2:24:36
  Speaker 1: his rug. Now, yeah, it's his Like from I am
• 2:24:40
  Speaker 1: surprised that we've somehow our dogs know the difference between
• 2:24:44
  Speaker 1: well obviously taxter, I mean they don't they have no
• 2:24:47
  Speaker 1: interest in any tax that smells like chemicals and stuff. Yeah,
• 2:24:50
  Speaker 1: and then we have like this shelf of just sheds
• 2:24:54
  Speaker 1: that like we don't want them to touch that. But
• 2:24:57
  Speaker 1: I've started picking up little sheds and I give out
• 2:25:00
  Speaker 1: to him and they know the difference somehow. I don't
• 2:25:02
  Speaker 1: know how. Yeah. Yeah, my kids dog is the same thing.
• 2:25:05
  Speaker 1: If it finds antler out in the yard, little chew it.
• 2:25:07
  Speaker 1: There's no way in hell to chew an antler inside
• 2:25:09
  Speaker 1: the house. Yeah, maybe my dogs aren't that smart. I
• 2:25:11
  Speaker 1: had a life size have a life size mountain goat
• 2:25:14
  Speaker 1: mount and it was in the house for a little bit,
• 2:25:16
  Speaker 1: like I had to bring it inside before I transported it,
• 2:25:18
  Speaker 1: and my dog like lost his mind about this animal.
• 2:25:21
  Speaker 1: Like he would just circle it and be like what
• 2:25:22
  Speaker 1: is this thing? Like for hours on end. You'd be like,
• 2:25:25
  Speaker 1: where's Jonah And You're like, oh, he's in there, like
• 2:25:27
  Speaker 1: like staring at the mountain goat. Yeah, my dog right
• 2:25:30
  Speaker 1: now is uh um three D target. I took it
• 2:25:35
  Speaker 1: off the box. The dog is not relaxed in the yard.
• 2:25:40
  Speaker 1: It's like it's like a little mini elk one, you know,
• 2:25:44
  Speaker 1: and thinks since that thing has been the yard. A
• 2:25:46
  Speaker 1: dog is just like eyeballs. It walks around and sneaks
• 2:25:49
  Speaker 1: up on it. It's just waiting to do something. It's
• 2:25:51
  Speaker 1: like at that point in time, that thing is gonna
• 2:25:56
  Speaker 1: think he's gonna beat my ass. All right, man? So
• 2:26:00
  Speaker 1: uh finished my thoughts. The dogs coming stay tuned should
• 2:26:06
  Speaker 1: be the first thing we auction off. Well, it's so
• 2:26:09
  Speaker 1: I think the duration of the pregnancy is sixty days
• 2:26:13
  Speaker 1: and then there's eight weeks until you can take the
• 2:26:16
  Speaker 1: puppy home. So I don't know if you want to
• 2:26:17
  Speaker 1: wait to like put it on auction until the puppy
• 2:26:20
  Speaker 1: is born and we know how many there are? Can
• 2:26:23
  Speaker 1: you need? Are? Oh? Yeah? D some bids off sense
• 2:26:27
  Speaker 1: he's gonna wat, he's gonna see them cute poppy, and
• 2:26:29
  Speaker 1: you really don't want like a new born photo. You
• 2:26:31
  Speaker 1: want like a four week photo that they're so cute
• 2:26:33
  Speaker 1: because they're born with little beards. Is like a little
• 2:26:35
  Speaker 1: Benjamin Button furniture. Well, because here's the thing too, is
• 2:26:42
  Speaker 1: the he's like a cat lady. But I think it's
• 2:26:44
  Speaker 1: his wife's cats. Am I wrong? That's right? He this
• 2:26:48
  Speaker 1: might all be part of his plan. No, I have
• 2:26:53
  Speaker 1: no idea that that kind of dog was hard on cats.
• 2:26:56
  Speaker 1: No one told me that, And all of a sudden,
• 2:26:59
  Speaker 1: you're not a can't lead all right, every bay, thanks
• 2:27:02
  Speaker 1: for joining. Stay tuned for meeting or cooks. Yep. Daniel
• 2:27:08
  Speaker 1: show in hopefully October, and hopefully before then we'll get
• 2:27:14
  Speaker 1: down to the Maybe not sometime around then we'll get
• 2:27:17
  Speaker 1: down to auction and just puppy off. Yeah, look at
• 2:27:19
  Speaker 1: it before that, take care of all you can't problems. Okay,
• 2:27:24
  Speaker 1: thanks for joining,