Latest / The MeatEater Podcast / Ep. 673: Cooking Bear Ribs and Getting Boned by Politics

Transcript

Ep. 673: Cooking Bear Ribs and Getting Boned by Politics · The MeatEater Podcast

• 0:08
  Speaker 1: This is the Meat Eater Podcast coming at you shirtless, severely,
• 0:13
  Speaker 1: bug bitten, and in my case, underwear. Listening to podcast,
• 0:18
  Speaker 1: you can't predict anything. The Meat Eater Podcast is brought
• 0:21
  Speaker 1: to you by First Light. Whether you're checking trail cams,
• 0:24
  Speaker 1: hanging deer stands, or scouting for ELK. First Light has
• 0:27
  Speaker 1: performance apparel to support every hunter in every environment. Check
• 0:31
  Speaker 1: it out at first light dot com. F I R
• 0:34
  Speaker 1: S T L I T E dot com. We have
• 0:40
  Speaker 1: a Canadian here from the Great White North. Repeat guests.
• 0:43
  Speaker 1: Hunter chef Michael Hunter in from Toronto. How's it going, man,
• 0:47
  Speaker 1: it's going well?
• 0:48
  Speaker 2: Thank you?
• 0:48
  Speaker 1: One word answer. Are you excited that we're gonna maybe
• 0:53
  Speaker 1: invade your country?
• 0:56
  Speaker 3: Oh? That's such a hard one.
• 1:00
  Speaker 1: I can't. I can't. I'm gonna piss off a whole
• 1:02
  Speaker 1: lot of people, can't, not one word.
• 1:05
  Speaker 2: No, no.
• 1:06
  Speaker 4: Any tips for a country wanting to invade Canada.
• 1:08
  Speaker 1: Should we hit from the east end? Should we come in?
• 1:13
  Speaker 1: Is non existent compared to the American military. So it's
• 1:16
  Speaker 1: not a marine landing up in the maritime provinces, just
• 1:19
  Speaker 1: coming right up through the plane faceted approach would probably
• 1:23
  Speaker 1: hit him where it hit them all over overwhelm them.
• 1:25
  Speaker 1: And I think, Uh, in Red Dawn, didn't the Ruskies
• 1:30
  Speaker 1: hit us down through the planes coming down through you?
• 1:32
  Speaker 4: Why did you guys stop them in Red don.
• 1:37
  Speaker 1: I never thought of that. You guys just let of
• 1:41
  Speaker 1: Red Down is the place to go to brush up
• 1:43
  Speaker 1: on your history.
• 1:44
  Speaker 4: Have you ever seen the movie Red don.
• 1:46
  Speaker 2: You know, it's been so long, and I don't. I
• 1:49
  Speaker 2: have this wonderful ability to forget movies.
• 1:51
  Speaker 1: Well, they just kind of say that they came down through,
• 1:55
  Speaker 1: but there was no mention to like a heroic resistance.
• 2:01
  Speaker 4: I saw August de have keep mine as we.
• 2:03
  Speaker 1: Prepared, as we prepared a hitch. You guys hard. You
• 2:09
  Speaker 1: don't have like a little maginal line or anything built
• 2:11
  Speaker 1: along there.
• 2:12
  Speaker 2: No, no, Uh.
• 2:15
  Speaker 4: He's got a new book out. We're going to talk
• 2:16
  Speaker 4: about his new book.
• 2:17
  Speaker 1: We're going to talk about his background that I didn't
• 2:20
  Speaker 1: know that he he This is the only person I've
• 2:21
  Speaker 1: ever this is the closest I've ever been to someone
• 2:23
  Speaker 1: that was on a the closest I've ever been.
• 2:27
  Speaker 4: To someone that was on a fox Hunt.
• 2:28
  Speaker 2: Yeah. Yeah, I grew up as a kid, you know,
• 2:30
  Speaker 2: riding riding a pony. My mom was on a horse
• 2:33
  Speaker 2: and we would fox hunt on horseback, yeah, with little
• 2:36
  Speaker 2: bugles and so yeah, the the man that trained the hounds,
• 2:40
  Speaker 2: the huntsman, you know, he was from England and uh
• 2:43
  Speaker 2: you know, yeah, he had a horn and would blow
• 2:45
  Speaker 2: the horn and the hounds would you know, go left
• 2:47
  Speaker 2: or go right or come back and kid, yeah it
• 2:49
  Speaker 2: was you know, he probably had like thirty hounds out
• 2:53
  Speaker 2: and then yeah, most of the time by you know,
• 2:59
  Speaker 2: they would get on a chain and run, run a
• 3:01
  Speaker 2: cent for a while and then you know, I would
• 3:03
  Speaker 2: say thirty percent of the time they'd actually kill a
• 3:06
  Speaker 2: kill a.
• 3:06
  Speaker 5: Ca Yeah, you don't care.
• 3:10
  Speaker 2: No, like there's no no one's got a firearm, you know,
• 3:12
  Speaker 2: I don't think anyway, not that I ever saw. It's
• 3:14
  Speaker 2: also been quite a few years since I've done it.
• 3:16
  Speaker 2: But most of the hunts would you know, wind up.
• 3:18
  Speaker 2: We'd get on a chase right around for a few hours.
• 3:20
  Speaker 2: They'd pack them back up into the into the trailer,
• 3:23
  Speaker 2: and then we'd go have they call it the hunt
• 3:24
  Speaker 2: breakfast and then it'd be at you know, someone's farmhouse
• 3:27
  Speaker 2: or back at the club There was a farm kind
• 3:29
  Speaker 2: of clubhouse, and it would be like an early early
• 3:32
  Speaker 2: late afternoon kind of dinner sort of thing.
• 3:34
  Speaker 1: They'd call it a breakfast.
• 3:36
  Speaker 2: Oh sorry, no, I was just I was saying it
• 3:38
  Speaker 2: was just they call it the hunt breakfast.
• 3:40
  Speaker 1: But isn't it funny that that that type of hunting
• 3:45
  Speaker 1: has generated as much angst? Yeah, as it has, because
• 3:50
  Speaker 1: like by I can tell you, I can talk about
• 3:53
  Speaker 1: some stuff.
• 3:53
  Speaker 4: If you think that's bad, I can tell you about
• 3:55
  Speaker 4: some stuff to blow your mind.
• 3:57
  Speaker 2: Yeah, so you know, I know, And in England they
• 3:59
  Speaker 2: banned it, and it's it's more like, you know, a
• 4:02
  Speaker 2: cultural sort of historical you know a bit about hunting,
• 4:05
  Speaker 2: but in England is actually banned, which is kind of sad.
• 4:08
  Speaker 2: And it you know, it still does happen in Canada,
• 4:11
  Speaker 2: and there's clubs in the US as well. Like I
• 4:13
  Speaker 2: have a friend in Georgia. So the huntsman actually that
• 4:15
  Speaker 2: that I grew up with, he now lives in I
• 4:18
  Speaker 2: think it's Georgia Bear Creek Hunt Club or something something
• 4:21
  Speaker 2: like that.
• 4:24
  Speaker 1: What was the last time you went.
• 4:27
  Speaker 2: I would have been like fourteen years old. I was
• 4:29
  Speaker 2: a kid.
• 4:29
  Speaker 1: Yeah, yeah, it's old news.
• 4:32
  Speaker 2: But and then he was actually that the guy that
• 4:33
  Speaker 2: took me hunting for turkey for like the very I'd
• 4:36
  Speaker 2: never been hunting for food before. So I was in
• 4:38
  Speaker 2: high school and I was I was working in restaurants
• 4:42
  Speaker 2: as a teenager, and I had just seen the documentary
• 4:46
  Speaker 2: Food Inc. And was interested in organic you know, vegetable
• 4:50
  Speaker 2: gardening at home and more organic food. And he took
• 4:53
  Speaker 2: me hunting for turkey, and I was just absolutely blown
• 4:55
  Speaker 2: away by the flavor of wild turkey compared to you know,
• 4:58
  Speaker 2: the farm stuff i'd been you know, grows up eating
• 5:01
  Speaker 2: and uh, and I just wanted to eat a more
• 5:03
  Speaker 2: natural diet. So that's kind of how I started hunting.
• 5:06
  Speaker 1: Great.
• 5:07
  Speaker 6: Yeah, you can check out the tattoo on his arm.
• 5:11
  Speaker 1: Yeah, the turkey, Well, the turkey wing there you go. Yeah, yeah,
• 5:17
  Speaker 1: the tip of mine. Well, if I got a tattooh,
• 5:25
  Speaker 1: you know what I want to get a tattoo of
• 5:27
  Speaker 1: is their day. I was making a comment that I
• 5:32
  Speaker 1: was talking about, Uh, I don't want this tattoo, but
• 5:37
  Speaker 1: someone should get it. I was making a comment about
• 5:41
  Speaker 1: them cutting this. This applies to both of us because
• 5:45
  Speaker 1: we share the Great Lakes, are two great nations. Them
• 5:52
  Speaker 1: cutting all kinds of positions that work on lamp ray
• 5:57
  Speaker 1: control on our end.
• 5:58
  Speaker 2: I saw that, yeah, yeah, and.
• 6:00
  Speaker 1: I was saying that the guy's making those cuts wouldn't
• 6:02
  Speaker 1: know a lamprey if he was latched their scrolled them,
• 6:04
  Speaker 1: that'd be a sweet tattoo.
• 6:07
  Speaker 3: I don't want it.
• 6:08
  Speaker 1: I don't want that tattoo, but it would be a
• 6:11
  Speaker 1: sweet tattoo. I mean, gnarly where on chester Chester already
• 6:17
  Speaker 1: has that little.
• 6:18
  Speaker 3: But would the would.
• 6:21
  Speaker 1: He already has a scroll.
• 6:23
  Speaker 6: Different versions of scrow tattoo on chester.
• 6:25
  Speaker 1: Chester already has a scroll.
• 6:27
  Speaker 4: Just what does he think? It is a salmon fly?
• 6:31
  Speaker 6: It's a fishing hook, right.
• 6:33
  Speaker 1: He's got to scroll them. I'm gonna put some little
• 6:37
  Speaker 1: the little hair marks on it, mm hmm. And then
• 6:40
  Speaker 1: I'm gonna we're gonna have to like put him under
• 6:44
  Speaker 1: I got We're gonna give him a rufy to rufim
• 6:49
  Speaker 1: and then I'm gonna tattoo a lamprey latched onto it.
• 6:52
  Speaker 3: Going. I thought you might tattoo the lamprey onto someone's.
• 6:58
  Speaker 7: Yeah, and then you could have the tail kind of
• 7:00
  Speaker 7: hangings when they're out running.
• 7:03
  Speaker 1: So much better going to see that tattoo. But if
• 7:07
  Speaker 1: you go at the beach in your shorts, a lamp
• 7:09
  Speaker 1: r coming out to hem, I.
• 7:10
  Speaker 7: Feel like that's sing right now, is having a tattoo
• 7:13
  Speaker 7: that goes down your thigh and people think, what's that?
• 7:16
  Speaker 1: You know, what's that hook to?
• 7:17
  Speaker 6: Yeah, somebody who's listening may go get it and then
• 7:21
  Speaker 6: email the Meat Eater or radio at the Meat Eater
• 7:25
  Speaker 6: podcast and we can cover that off in tattoos. I regret.
• 7:29
  Speaker 1: I don't know, because that dude that got Hugh Glass
• 7:31
  Speaker 1: tattooed on him Holy Ship got tore up. But he
• 7:35
  Speaker 1: had his little nipple. He had his little nipple become
• 7:38
  Speaker 1: like a part of the bear. His little nipple was
• 7:40
  Speaker 1: the bear's ear.
• 7:41
  Speaker 6: I think it's great the shading and listen.
• 7:45
  Speaker 1: To people tore that got a new one. I felt
• 7:46
  Speaker 1: bad for the sun again, terrible for him. We got
• 7:50
  Speaker 1: so many letters. So the last couple.
• 7:52
  Speaker 4: Here, here's the here's the deal man, Phil.
• 7:54
  Speaker 1: I wish we had like a like a rant theme song,
• 7:56
  Speaker 1: but you used heavy metal on Cow's.
• 7:58
  Speaker 3: Rant I did.
• 7:59
  Speaker 4: Yeah, I can do something more confessional.
• 8:02
  Speaker 6: There are plenty of metal options.
• 8:04
  Speaker 1: Can you do something like to Seeger, like something maybe
• 8:07
  Speaker 1: like to night Moves?
• 8:09
  Speaker 3: Oh of course, yeah, I would love to.
• 8:11
  Speaker 1: Because look, I mean the end of night Moves when
• 8:13
  Speaker 1: he gets like, have I explained night.
• 8:15
  Speaker 2: Moves to you.
• 8:16
  Speaker 3: I remember a Night Moves rant from years ago, but
• 8:19
  Speaker 3: you can do it again. It's been a while.
• 8:23
  Speaker 1: People think that night. Here's what Night Moves is about.
• 8:29
  Speaker 1: You've explained this to me.
• 8:31
  Speaker 4: Yeah, we all know I'm not explaining it.
• 8:32
  Speaker 3: We all know what it's about.
• 8:34
  Speaker 1: I'm not explaining again. Yeah, something like that. But the end,
• 8:37
  Speaker 1: the end. I woke last night to the sound of thunder.
• 8:39
  Speaker 1: That part of Night Moves.
• 8:41
  Speaker 3: Yeah, a little more contemplative.
• 8:42
  Speaker 2: Yeah.
• 8:43
  Speaker 1: So, but so we got boat. Look like I can't
• 8:45
  Speaker 1: even keep track of all the letters we've gotten on
• 8:47
  Speaker 1: the subject of because the last few, the last but
• 8:53
  Speaker 1: two of the last three episodes, we've gotten into like
• 8:56
  Speaker 1: all the hot headed, like all the stuff going on
• 8:58
  Speaker 1: at the federal level. We had the president and CEO
• 9:06
  Speaker 1: of Theodore Roosevelt Conservation Partnership on talking about the we
• 9:11
  Speaker 1: do an annual conservation State of the Union thing, and
• 9:15
  Speaker 1: he was talking about what the next four years is
• 9:19
  Speaker 1: going to look like in dealing with the new administration.
• 9:22
  Speaker 1: After that, after we recorded that before it aired, we
• 9:26
  Speaker 1: had all these layoffs of the federal land management agencies
• 9:30
  Speaker 1: talked about that.
• 9:33
  Speaker 4: It's been a quick moving thing.
• 9:35
  Speaker 1: In fact, so quick moving that we keep changing the
• 9:38
  Speaker 1: release cadence of our episodes because things are happening so fast.
• 9:46
  Speaker 1: We got a I think partly maybe because of my
• 9:49
  Speaker 1: comment about laying off about people making cuts to lamprey
• 9:54
  Speaker 1: after lamprey control efforts. If you're not aware, like lamprey
• 9:56
  Speaker 1: is our noxious species there. They're an invasive exotic. They're
• 10:01
  Speaker 1: in the Great Lakes, and when they came into the
• 10:03
  Speaker 1: Great Lakes, they just decimated I mean decimated Great Lakes fisheries,
• 10:08
  Speaker 1: including really wiping out native fish. I mean they just
• 10:13
  Speaker 1: brutalized lake trout and the Great Lakes fishery. There's a
• 10:18
  Speaker 1: commercial component to the Great Lakes fishery. There's a huge
• 10:22
  Speaker 1: so so food for people right through tribal fisheries, a
• 10:27
  Speaker 1: huge recreational driver. I mean, it is, it is, It
• 10:32
  Speaker 1: is of paramount recreational fisheries are of paramount importance to
• 10:37
  Speaker 1: economies in the Great Lakes. So by some some city kid,
• 10:43
  Speaker 1: tech kid going in DC and sniffing around and feeling
• 10:47
  Speaker 1: like he's being a hero by making all these cuts
• 10:50
  Speaker 1: that he has no idea what he's talking about, meaning
• 10:51
  Speaker 1: he wouldn't know a lamprey, I feels latch to his scrotum. Uh,
• 10:57
  Speaker 1: isn't productive like it's it's it's it's not saving money, right,
• 11:02
  Speaker 1: it's costing money because in the case of something like this,
• 11:07
  Speaker 1: controlling lamp rayses cost tons of money. Destroying the fisheries
• 11:10
  Speaker 1: and the Great Lakes cost a ton of money. So
• 11:12
  Speaker 1: I was pointing out, I can't view this as I
• 11:15
  Speaker 1: can't view that as following into into some like American
• 11:24
  Speaker 1: America first doctrine. Maybe they're doing it to bone Canada
• 11:30
  Speaker 1: stretched that. Maybe they're like, I know it's gonna sink
• 11:34
  Speaker 1: American fisheries, but this is really gonna put the herd
• 11:36
  Speaker 1: out them in Canada too. I don't know, I don't know. Uh,
• 11:39
  Speaker 1: we got so many.
• 11:40
  Speaker 4: Letters in some guy.
• 11:43
  Speaker 1: Uh, there's been a lot of this going on, and
• 11:47
  Speaker 1: people like with how much stuff is happening right now
• 11:50
  Speaker 1: on conservation, how much stuff is happening right now on
• 11:53
  Speaker 1: cutting conservation spending in the US. There's this whole thing
• 11:57
  Speaker 1: of like, well, that's what you that's what you people
• 12:00
  Speaker 1: should have expected. What do you think was gonna happen?
• 12:03
  Speaker 1: And I had a guy being like, you voted for him,
• 12:05
  Speaker 1: and here's the thing, And I pointed this out to
• 12:07
  Speaker 1: him I have never ever said I've never said who
• 12:11
  Speaker 1: I've voted for. In fact, I've not said who I
• 12:14
  Speaker 1: voted for, because when I vote, i'm voting for I
• 12:18
  Speaker 1: like on this show. My promise to audience has always
• 12:21
  Speaker 1: been on this show that I try to it's hard,
• 12:26
  Speaker 1: as Brody brought up, Brodie sitting right here. Brody recently
• 12:29
  Speaker 1: brought up the point that we always talk about conservation
• 12:32
  Speaker 1: stuff in a bubble, right, Like you take conservation issues
• 12:36
  Speaker 1: and you try to you try to pull them out
• 12:40
  Speaker 1: of their broader political context. And that's what we have
• 12:44
  Speaker 1: historically always done on the show because we try to
• 12:47
  Speaker 1: talk about issues the impact hunters, like primarily issues of
• 12:50
  Speaker 1: importance to impact hunters and anglers, and so we leave
• 12:53
  Speaker 1: off like stuff about you know, how one might feel
• 12:57
  Speaker 1: about supporting Israel or number of other things, like you
• 13:00
  Speaker 1: always try to leave it off. If I'm voting, I'm
• 13:05
  Speaker 1: voting with other factors in mind besides just what benefits
• 13:11
  Speaker 1: hunters and anglers. So in my discussions about conservation issues,
• 13:17
  Speaker 1: i'd never talk about like I never on this show
• 13:21
  Speaker 1: go and say who I voted for, and I never endorse.
• 13:26
  Speaker 1: I never explicitly endorse candidates because the same way, because
• 13:32
  Speaker 1: people in their personal lives and in their daily lives
• 13:35
  Speaker 1: and professional lives cannot trim their world down to just
• 13:40
  Speaker 1: what impacts hunting and angling. Even though the show might
• 13:44
  Speaker 1: have the aspiration of just talking about what impacts hunters
• 13:48
  Speaker 1: and anglers, all of our lives are more complicated. So
• 13:51
  Speaker 1: for me to go into talking about who I voted
• 13:54
  Speaker 1: for and endorsing certain candidates, which I always avoid doing.
• 13:58
  Speaker 1: I avoid endorsing candidates. I do that because when you
• 14:04
  Speaker 1: vote for a specific person, you're voting for a whole
• 14:07
  Speaker 1: pile of policies. And I might have a personal feeling
• 14:15
  Speaker 1: about Israel, for instance, and that might influence how I vote.
• 14:20
  Speaker 1: But that is going above and beyond the brand promise
• 14:23
  Speaker 1: here of just talking about hunting and angling issues. So
• 14:28
  Speaker 1: it's funny to have somebody like, well, you he said
• 14:33
  Speaker 1: you voted for Trump for because his free speech issues.
• 14:35
  Speaker 4: I said, hey, point out where I've.
• 14:36
  Speaker 1: Ever said that. I said, I support straying away from
• 14:42
  Speaker 1: the brand promise. This is gonna be the last time
• 14:43
  Speaker 1: I stray away from the brand promise. I like, I
• 14:48
  Speaker 1: like what Trump has to say about freedom of speech.
• 14:51
  Speaker 1: I don't like social media platforms being becoming a political
• 14:57
  Speaker 1: arm and needing to bow to political press about what
• 15:00
  Speaker 1: they cover. Okay, don't like it. I also don't like
• 15:05
  Speaker 1: them the current White House kicking the ap out of
• 15:09
  Speaker 1: White House press briefings because they refuse to say golf
• 15:12
  Speaker 1: of America. That is also like a like a weird contradiction,
• 15:16
  Speaker 1: because that is an attack on freedom of speech in
• 15:18
  Speaker 1: a weird way. So all this stuff cuts both ways.
• 15:22
  Speaker 1: I've never said who I voted for, but I'll tell
• 15:24
  Speaker 1: you this. I'm gonna like, I'm gonna I'm gonna this
• 15:25
  Speaker 1: is as much as I'm gonna say about it. I
• 15:28
  Speaker 1: have not voted for a major party presidential candidate in
• 15:32
  Speaker 1: sixteen years. Okay, I've in sixteen years. I have not
• 15:39
  Speaker 1: voted for a Democrat or Republican presidential candidate. Why. The
• 15:44
  Speaker 1: biggest reason why is no matter what you do, you
• 15:47
  Speaker 1: get boned. This is the point I was recently making
• 15:52
  Speaker 1: on I tried to make this point on an Instagram
• 15:54
  Speaker 1: post where I'll staying Hunter's and angers. You always gotta
• 15:57
  Speaker 1: be paranoid because someone's gonna come get you. You go
• 16:00
  Speaker 1: look like, why do you always get boned by a
• 16:03
  Speaker 1: major party? Okay, go to Colorado, where Colorado has like democrats,
• 16:09
  Speaker 1: like firmly in control of Colorado. Colorado's become kind of
• 16:13
  Speaker 1: like the the the hot spot of attacks on hunters. Washington,
• 16:20
  Speaker 1: Washington State. These are like Western states. There's other examples elsewhere.
• 16:24
  Speaker 1: Washington State, big time Democrat, big time assault on hunters
• 16:28
  Speaker 1: and anglers all the time. This is the state that
• 16:31
  Speaker 1: like banned fishing during COVID. You could go into your
• 16:35
  Speaker 1: yard during COVID and hit a golf ball into a
• 16:38
  Speaker 1: pond and be legal, but you this is I'm not
• 16:42
  Speaker 1: this is the truth. You couldn't go in your yard
• 16:44
  Speaker 1: and cast a rapala into a pond.
• 16:50
  Speaker 4: During the pandemic.
• 16:52
  Speaker 1: Like that is the sort of that is the sort
• 16:54
  Speaker 1: of attitude that's just like a small issue, but it's
• 16:56
  Speaker 1: like an attitude they have about it. They are reflectively
• 17:00
  Speaker 1: low on tag allocations. They are reflexively.
• 17:07
  Speaker 5: You're talking about Washington, Yeah, like.
• 17:09
  Speaker 1: All the tons of opposition around any kind of predator management, right,
• 17:14
  Speaker 1: limiting people's access to natural resources. Colorado coming out like
• 17:19
  Speaker 1: you have a governor whose husband is like an active
• 17:23
  Speaker 1: animal rights activist and they're pushing a ban on bobcat
• 17:26
  Speaker 1: and lion hunting in Colorado. Now Colorado has this bill
• 17:30
  Speaker 1: coming forward to change the language of what the Fishing
• 17:34
  Speaker 1: Game Agency's mandate is to say, Like instead of saying
• 17:38
  Speaker 1: shall use hunting and fishing.
• 17:42
  Speaker 4: They want to change it to may.
• 17:44
  Speaker 1: Use hunting and fishing. Okay, a little minor switch to
• 17:50
  Speaker 1: sort of tone, like to sort of de emphasize the
• 17:53
  Speaker 1: role of hunters and anglers and wildlife management.
• 17:55
  Speaker 8: And it takes power away from Colorado Parks and wildlife.
• 17:59
  Speaker 1: Yeah, and color And they had they had they put
• 18:02
  Speaker 1: it to a vote to do a wolf to do
• 18:07
  Speaker 1: a wolf reintroduction on a timeline that was not in
• 18:10
  Speaker 1: fitting with the state Department of Wildlife's timeline. So usurping
• 18:15
  Speaker 1: the state's management agency, right that their management protocols. That's
• 18:21
  Speaker 1: how you get boned, like by Democrats. And and they'll
• 18:23
  Speaker 1: always bone you. They'll bone you on gun issues. Republicans
• 18:27
  Speaker 1: are gonna usually, as we're seen right now, Republicans are
• 18:30
  Speaker 1: going to bone you on conservation issues generally, not always,
• 18:34
  Speaker 1: but generally. We had an economist right in He's like,
• 18:41
  Speaker 1: first he lays out all his bona fides, randle your
• 18:46
  Speaker 1: man letters. Do you say bona fides, bona fides? I've
• 18:53
  Speaker 1: tried bona fides a couple of times. No, he just
• 18:55
  Speaker 1: feels doesn't roll off the tongue.
• 18:58
  Speaker 7: I think you have to tilt your head back so
• 18:59
  Speaker 7: you talk out of your.
• 19:02
  Speaker 1: Not correct. It seems like a French film director. Now
• 19:06
  Speaker 1: I'm thinking about a part.
• 19:09
  Speaker 3: Bona No.
• 19:09
  Speaker 4: I think it is right, bonafides.
• 19:12
  Speaker 7: I've heard it both ways, but it's not very common.
• 19:15
  Speaker 4: But here's what threw me off. Rourt Denver. He's a
• 19:20
  Speaker 4: Navy seal.
• 19:22
  Speaker 5: He used to.
• 19:24
  Speaker 1: Officer lacrosse player, man of letters lacrosse players. Well, he said,
• 19:30
  Speaker 1: bona fides. So then I thought, maybe I've been doing
• 19:33
  Speaker 1: it wrong.
• 19:33
  Speaker 6: My whole life isn't there like, uh, where the how
• 19:39
  Speaker 6: pronunciation works?
• 19:41
  Speaker 4: I'm going back to.
• 19:42
  Speaker 6: I don't know how that. I can't read that. What's
• 19:46
  Speaker 6: what's you know? What I mean when you have like
• 19:48
  Speaker 6: the the little hats on top of the vowels, how
• 19:53
  Speaker 6: diacritical marks? Thank you?
• 19:55
  Speaker 7: I don't even know if that's the right term.
• 19:59
  Speaker 6: So, okay, there's probably.
• 20:01
  Speaker 5: A right way.
• 20:02
  Speaker 3: He's got it pulled up with the internet.
• 20:04
  Speaker 4: Pronounce yeah, good luck, dude.
• 20:07
  Speaker 1: Fit I think they put this sum it is it
• 20:13
  Speaker 1: is he does.
• 20:14
  Speaker 4: Yeah, But I'm gonna say, bona fides. What do you, Michael?
• 20:16
  Speaker 1: I have never heard bona fides, so I would think
• 20:19
  Speaker 1: it was bona fides. I'm sticking with it. He lays
• 20:22
  Speaker 1: out all of his economic he's a, he's a. He
• 20:24
  Speaker 1: lays out all his economic bona fides, credentials, credentials. Just
• 20:29
  Speaker 1: skip the whole thing altogether, or maybe different do you roll?
• 20:33
  Speaker 1: They are credentials circles the back of the thrount lays
• 20:38
  Speaker 1: out his credentials.
• 20:43
  Speaker 4: Uh yeah, just we're good credentials.
• 20:48
  Speaker 3: A message from our sponsor. No free ads plant.
• 20:53
  Speaker 1: Here's a problem talking about here's the problem talking about
• 20:56
  Speaker 1: the cuts. There's a ton of problems in Tombo.
• 21:00
  Speaker 2: The cuts.
• 21:04
  Speaker 1: The way they're kind of framing it, they're kind of
• 21:06
  Speaker 1: if you talk about the sort of ham handed conservation
• 21:09
  Speaker 1: cuts that are going to wind up costing us money
• 21:11
  Speaker 1: in a long time. The pro cut crowd, of which
• 21:17
  Speaker 1: I'm kind of a part of, in some of these areas,
• 21:19
  Speaker 1: the pro cut crowd will then act like, what you're
• 21:22
  Speaker 1: saying is you want to spend money on you want
• 21:27
  Speaker 1: to spend money on, you know, funding certain plays for
• 21:33
  Speaker 1: children in Panama. It's like, oh, if you want to
• 21:38
  Speaker 1: point out some really stupid things Doze is doing.
• 21:41
  Speaker 4: That must mean that you support.
• 21:44
  Speaker 1: Spending taxpayer dollars on putting on plays and Panama. I'm like, no, no,
• 21:52
  Speaker 1: I don't equate putting on plays in Panama or whatever
• 21:55
  Speaker 1: the hell it was. I don't equate that with letting
• 22:00
  Speaker 1: the lamp ray get re established and destroying Great Lakes fisheries.
• 22:03
  Speaker 1: And it's not the same thing. It's not the same thing.
• 22:06
  Speaker 1: So you're like, they try to bucket you and like
• 22:09
  Speaker 1: yet another person unhappy with what's going on in general.
• 22:12
  Speaker 1: It's like, no, I'm not an unhappy in general. I'm
• 22:14
  Speaker 1: unhappy with some of these things that are happening that
• 22:16
  Speaker 1: are really stupid. And I think that if you let,
• 22:20
  Speaker 1: like you, if you need, if you need, to make
• 22:24
  Speaker 1: cuts to conservation spending, that's painful, but at least that
• 22:29
  Speaker 1: you'd bring in new agency heads, let them fill out
• 22:32
  Speaker 1: their agencies, and then give them ninety days, one hundred
• 22:36
  Speaker 1: and twenty days, whatever the hell it is. And trust me,
• 22:38
  Speaker 1: ninety days is not going to make a big difference here,
• 22:41
  Speaker 1: one hundred and twenty days whatever, and say, come to
• 22:45
  Speaker 1: me with the ten percent reduction, and at least let
• 22:49
  Speaker 1: someone who would know a lamprey was latched down to
• 22:52
  Speaker 1: their scrotum decide what things ought to go. It's just
• 22:59
  Speaker 1: the way they're doing it. Like the way they're doing
• 23:04
  Speaker 1: it is reckless. And I'm talking about issues that are
• 23:07
  Speaker 1: in America, the impact Americans like public lands and public
• 23:12
  Speaker 1: land like public lands are definitionally American because any American
• 23:15
  Speaker 1: can go on them, right. It's like, you can't take
• 23:20
  Speaker 1: these kind of cuts and act like this is part
• 23:22
  Speaker 1: of this America first doctrine.
• 23:25
  Speaker 4: It's just not. I'm I and I refuse to act
• 23:28
  Speaker 4: like that.
• 23:29
  Speaker 1: By saying that you don't want to, that you don't
• 23:31
  Speaker 1: want to gut conservation funding and public lands management is
• 23:34
  Speaker 1: somehow like an implicit approval of us wasting our money
• 23:40
  Speaker 1: on foreign escapades. It's totally different. This economy, this economist
• 23:45
  Speaker 1: rights and the entire federal workforce only makes up four
• 23:48
  Speaker 1: point four percent of the federal budget. Their incomes are
• 23:53
  Speaker 1: also spent in the economy, which has a positive ripple
• 23:56
  Speaker 1: effect known as the money multiplier. Trying to achieve a
• 24:00
  Speaker 1: federal budget surplus by cutting workforce jobs is like trying
• 24:04
  Speaker 1: to dig a ten acre farm pond with a hand trowel.
• 24:08
  Speaker 1: So what is the real objective with DOGE if it's
• 24:11
  Speaker 1: not to achieve a federal budget surplus? I don't know.
• 24:15
  Speaker 1: Did I say I was reading a letter. Yes, I'm
• 24:18
  Speaker 1: reading a letter a while ago. Back to reading a letter.
• 24:22
  Speaker 1: The letter goes on, so what's the real objective with
• 24:25
  Speaker 1: DOGE if it's not to achieve a federal budget surplus?
• 24:28
  Speaker 1: I don't know, this is the letter. What I do
• 24:30
  Speaker 1: know for certain is that a lot of necessary federal
• 24:33
  Speaker 1: employees and many of our public lands are going to
• 24:35
  Speaker 1: get punished for something they shouldn't involve that shouldn't involve them.
• 24:40
  Speaker 1: I also know that even if DOGE gets everything they want,
• 24:43
  Speaker 1: they still won't even come close to making up for
• 24:45
  Speaker 1: the additional expenses that Trump's economic policies promised to add
• 24:48
  Speaker 1: to the national debt.
• 24:52
  Speaker 4: And we've gotten a million of these letters.
• 24:54
  Speaker 1: I was there day talking to I was there day
• 24:56
  Speaker 1: talking to a federal researcher who works on salmon projects
• 25:05
  Speaker 1: in Alaska. So here you have in Alaska, like salmon
• 25:07
  Speaker 1: is a huge part of the economy. Remember earlier I
• 25:14
  Speaker 1: was talking about with wildlife like like fisheries in the
• 25:16
  Speaker 1: Great Lakes. Fisheries in the Great Lakes have a small
• 25:18
  Speaker 1: commercial commercial component and a huge small com commercial keeps
• 25:24
  Speaker 1: saying commercional, small commercial component, huge recreational component in Alaska,
• 25:30
  Speaker 1: like if you take the commercial impact of salmon, it's enormous,
• 25:37
  Speaker 1: and then there's recreational and then they have a third
• 25:40
  Speaker 1: category of management strategy, Like Alaska fishing game looks at
• 25:43
  Speaker 1: sort of three things when they look at allocation of
• 25:45
  Speaker 1: a resource. Top of the pile. First consideration for Alaska's
• 25:50
  Speaker 1: subsistence meaning if you look, they break out, They break
• 25:54
  Speaker 1: out people that are that are going to extract wildlife
• 25:57
  Speaker 1: resources and put them into three buckets. Assistance sits on top,
• 26:01
  Speaker 1: subsistence priorities. Subsistence takes priority, meaning people in remote Alaska
• 26:07
  Speaker 1: who rely on fishing game resources as their protein source.
• 26:11
  Speaker 1: Subsistence is top. Then comes commercial recreational. They're tiered out right,
• 26:18
  Speaker 1: and there's always like a little bit of fighting between them.
• 26:21
  Speaker 1: But here salmon drive all three layers of the stack.
• 26:25
  Speaker 1: Salmon drives subsistence life ways for many, many people along
• 26:30
  Speaker 1: river systems and along the coast. It's like the primary
• 26:33
  Speaker 1: protein source. Huge in terms of commercial fishery, huge in
• 26:40
  Speaker 1: terms of recreational fishery. Of paramount importance. So these geniuses
• 26:45
  Speaker 1: that are gutting conservation spending have gone in and you
• 26:49
  Speaker 1: keep staff in place, but you freeze their credit cards.
• 26:52
  Speaker 1: That's like the move right now, you put a dollar
• 26:54
  Speaker 1: limit on credit cards. So you have people that are
• 26:56
  Speaker 1: gearing up right now during the salmon runs to begin
• 27:00
  Speaker 1: in all their work monitoring salmon runs, describing salmon runs,
• 27:03
  Speaker 1: habitat improvements right and you say, oh, no, we're still
• 27:07
  Speaker 1: gonna pay you. Your credit cards are frozen, so you
• 27:10
  Speaker 1: can't do any of your work. That seems like a
• 27:14
  Speaker 1: great way to save money. They'd be like if at
• 27:16
  Speaker 1: this company I came in and said no, no, no, everybody,
• 27:19
  Speaker 1: I'm freezing your credit cards. But you're like, but today,
• 27:22
  Speaker 1: because I'm already getting paid a salary, I was gonna
• 27:23
  Speaker 1: spend a few bucks to drive down the road to
• 27:25
  Speaker 1: do my work. No, no, don't do that. Just sit tight.
• 27:28
  Speaker 1: We're saving money. Really you're not.
• 27:34
  Speaker 4: It's like you're not.
• 27:38
  Speaker 1: Oh I was getting back into like not voting for
• 27:40
  Speaker 1: major part Oh yeah, I said, not voting for major
• 27:42
  Speaker 1: party can because they always bone you. They always bone you,
• 27:45
  Speaker 1: And I've never voted for Like talking about voting, I've
• 27:48
  Speaker 1: never voted for into a third party that I actually liked.
• 27:51
  Speaker 1: I just vote for third parties in order to embolden
• 27:53
  Speaker 1: third party prospects. See how far that's, how good that's
• 27:58
  Speaker 1: gone in the last sixteen years. Like Ross pro no
• 28:03
  Speaker 1: one's top Ross pro Right, he's the prime example, I think.
• 28:09
  Speaker 1: So you can see how effective my campaign is. Clearly
• 28:13
  Speaker 1: we got third party candidate's coming through the roof. It's
• 28:18
  Speaker 1: not working. My plan to embolden my my one man's
• 28:22
  Speaker 1: plan to uh, my one man's plan to embold in
• 28:26
  Speaker 1: and prop up third party options in America is failing.
• 28:32
  Speaker 3: Is this leading the news cycle in Canada to or
• 28:34
  Speaker 3: is it? Is it? Where is it Land?
• 28:36
  Speaker 2: I definitely, we definitely hear a lot about American politics,
• 28:39
  Speaker 2: and especially now with the you know, the tariff, you know,
• 28:43
  Speaker 2: stuff that's going on. It's definitely more more prevalent. You know, politically,
• 28:49
  Speaker 2: Canada's has been more of a boring place, and you know,
• 28:52
  Speaker 2: since COVID, I think they're they're taking a page from
• 28:56
  Speaker 2: from I don't know if it's American politics or who's
• 28:58
  Speaker 2: really fueling the the divide, but there's definitely more of
• 29:01
  Speaker 2: a divide now between left and right and Canada that
• 29:04
  Speaker 2: than I remember, you know, in the last ten years,
• 29:07
  Speaker 2: and we do. Yeah, we do get a lot of
• 29:09
  Speaker 2: American news. Yeah, they can do whatever they want with
• 29:13
  Speaker 2: the tariff. I'm staying out of it. It's stupid.
• 29:15
  Speaker 1: It's stupid. I'm stay out of it.
• 29:17
  Speaker 2: Yeah, it's not worth even talking about.
• 29:19
  Speaker 1: Me and Yannie ran for president one time, and we
• 29:21
  Speaker 1: ran under better Hunting and Fishing, Better Hunting and Fishing
• 29:24
  Speaker 1: for America.
• 29:25
  Speaker 3: You ran in a bubble.
• 29:26
  Speaker 4: Yeah, we.
• 29:29
  Speaker 1: Ran in a bubble. Uh. But my god, the only
• 29:41
  Speaker 1: thing I can hope I put a thing on Instagram
• 29:44
  Speaker 1: where it was like, I don't mean I never met
• 29:47
  Speaker 1: the kid, some kid that works in North Carolina for
• 29:50
  Speaker 1: the Forest Service. Uh, who's like the only biologist in
• 29:54
  Speaker 1: some you know, hundreds or thousands of square miles of
• 29:58
  Speaker 1: national forest got brought back on. I don't know if
• 30:07
  Speaker 1: there's gonna be if this is all like gonna start
• 30:11
  Speaker 1: making more sense and we're gonna start like reprioritizing public
• 30:16
  Speaker 1: lands and wildlife resources. But this, again, I think is
• 30:22
  Speaker 1: coming from people that just don't care, they don't know.
• 30:28
  Speaker 1: I don't think these kind of kids, these kind of
• 30:32
  Speaker 1: kids that are doing this like they just don't seem
• 30:34
  Speaker 1: to me like real hunting fishing kids, and they're dabbling
• 30:38
  Speaker 1: in a world that they just don't understand the implications
• 30:40
  Speaker 1: of it. They don't understand what's going on in the
• 30:44
  Speaker 1: last one hundred years in this country around wildlife conservation
• 30:47
  Speaker 1: and what it means economically. And to come in and
• 30:55
  Speaker 1: be like that, there's that they're owning the libs by
• 30:59
  Speaker 1: gutting and wildlife habitat, wildlife habitat protections in this country.
• 31:03
  Speaker 1: It's like it just doesn't make any sense. Man, what else.
• 31:13
  Speaker 4: We're doing in next year's calendar on old.
• 31:14
  Speaker 1: Trucks A certain kind of good pivot.
• 31:21
  Speaker 4: Yeah, so we've done this is a I'm soliciting.
• 31:27
  Speaker 6: Well.
• 31:27
  Speaker 1: Krint even had a little note in our we had
• 31:29
  Speaker 1: like we have new stuff in a document and Krinn
• 31:31
  Speaker 1: has a little joke, make some make a joke about tariffs.
• 31:34
  Speaker 2: What did you have?
• 31:35
  Speaker 1: What did you have in mind? Krinn?
• 31:36
  Speaker 6: No, that's how that's how you kind of open things.
• 31:40
  Speaker 1: No, No, I talked about US invade and Canada.
• 31:44
  Speaker 4: That was my joke to.
• 31:49
  Speaker 6: Have tariff jokes. I thought you'd be if I put
• 31:53
  Speaker 6: it up top, you'd have a thing off the top
• 31:55
  Speaker 6: of your head. We talked about this at dinner last night.
• 31:58
  Speaker 1: Good Tariff jokes his books going to be more expensive.
• 32:02
  Speaker 3: Yeah, I don't know, because.
• 32:08
  Speaker 2: We have the same publisher. There's Canadian and American Penguin Random.
• 32:13
  Speaker 1: House, so hopefully they'll figure out.
• 32:15
  Speaker 2: I think that it's going to be equal.
• 32:17
  Speaker 1: But I hate to say this, but your book is
• 32:19
  Speaker 1: beautiful and full of photographs, and I got a feeling
• 32:22
  Speaker 1: it ain't printed in either of our country. No, it's not,
• 32:25
  Speaker 1: because that's hard to get down. It's one of those things.
• 32:28
  Speaker 1: It's one of those things, is like, don't It's one
• 32:30
  Speaker 1: of those things that, Yeah, it's funny when you get
• 32:34
  Speaker 1: exposed to different industries. It's one of those things that
• 32:36
  Speaker 1: just that that America Canada to not tooled up for
• 32:40
  Speaker 1: in a weird way, like if a book a book
• 32:44
  Speaker 1: that goes into a book that winds up being like
• 32:47
  Speaker 1: a bunch of photographs colored in it. It's just like
• 32:50
  Speaker 1: we got out of the biz. Yeah, we got out
• 32:52
  Speaker 1: of the biz.
• 32:53
  Speaker 4: It's so weird.
• 32:54
  Speaker 1: It's like certain things like like sewing certain kinds of
• 32:57
  Speaker 1: clothes and stuff and waterproof lambs and stuff like us
• 33:01
  Speaker 1: like got out of the business.
• 33:04
  Speaker 2: Yeah, it's kind of shame.
• 33:05
  Speaker 3: Yeah, what kind of trucks you're going to feature in
• 33:08
  Speaker 3: this one? I hope they are going to be trucks
• 33:11
  Speaker 3: that can still start and be driven.
• 33:14
  Speaker 1: Mm hmmmm, yea, the parameters. Let me lay it out.
• 33:19
  Speaker 4: In the past, we've done we did a calendar.
• 33:22
  Speaker 1: The first one was U Fucked Up Old deer Stands,
• 33:27
  Speaker 1: and we had some of our own fucked up old
• 33:30
  Speaker 1: deer stand photos, and then we got we crowdsourced fucked
• 33:33
  Speaker 1: up old deer stand photos. Then we did fucked up
• 33:36
  Speaker 1: old tax Durremy again some of our own, we got
• 33:39
  Speaker 1: something from people, and then we.
• 33:42
  Speaker 5: Did took a break from that series for one year.
• 33:46
  Speaker 1: Yeah, and then did fucked up old shitters, had some
• 33:49
  Speaker 1: of our own and had other people's old shiitters. This
• 33:53
  Speaker 1: year we're doing fucked Up old trucks hunting trucks.
• 33:57
  Speaker 4: But we want to I don't want to call. Yeah,
• 34:00
  Speaker 4: there's too many words for the calendar.
• 34:01
  Speaker 1: But you know what I'm saying.
• 34:02
  Speaker 8: But I think the point.
• 34:06
  Speaker 1: I'm not done laying it all out, all right, Just
• 34:09
  Speaker 1: give you a second, go ahead, hold your point. I'm
• 34:13
  Speaker 1: trying to lay the base the base here because there's
• 34:15
  Speaker 1: certain things that are different I'm right here.
• 34:17
  Speaker 4: What's the email address.
• 34:18
  Speaker 5: Uh, fucked up old trucks at the medeater dot com.
• 34:21
  Speaker 1: Okay, the calendar is fucked up old Trucks. It's the
• 34:25
  Speaker 1: twenty twenty six calendar.
• 34:29
  Speaker 4: If you send it.
• 34:30
  Speaker 1: So here's the deal. We're partnering on this year's calendar
• 34:34
  Speaker 1: with UH Backcountry Hunters and Anglers. The reason we're partnering
• 34:38
  Speaker 1: with BHA on this year's calendar is because I think
• 34:42
  Speaker 1: they're not. I think it's kind of like there are
• 34:44
  Speaker 1: a lot of public lands fights just a brewing right now.
• 34:50
  Speaker 1: And as we talked about in our conservation State of
• 34:54
  Speaker 1: the Union conservation piece, one of the things I liked
• 34:58
  Speaker 1: about again, one of the things one of the things
• 35:03
  Speaker 1: I liked about Trump one point zero Trump's first administration
• 35:07
  Speaker 1: is they didn't he campaigned on not wanting to sell
• 35:13
  Speaker 1: off public lands and stay true to it. There's a
• 35:17
  Speaker 1: tenor shift right now. There are a bunch of public
• 35:20
  Speaker 1: lands fights bruined state level, federal level. It's gonna get hot.
• 35:24
  Speaker 1: So we're gonna partner with BHA on the calendar. If
• 35:30
  Speaker 1: one of your photos get selected for If one of
• 35:33
  Speaker 1: your photos gets selected for the calendar, we're gonna send
• 35:36
  Speaker 1: you what do you get a five hundred dollars gift card?
• 35:39
  Speaker 5: I think we're doing two fifty gift card.
• 35:41
  Speaker 8: You'll get a free BHA membership in a swag bag.
• 35:45
  Speaker 1: In a swag bag, so.
• 35:47
  Speaker 4: We'll send you a gift card.
• 35:48
  Speaker 1: It's good for first light, FHF, gear, phelps, game calls, DSD, decoys.
• 35:54
  Speaker 3: Anything at the store.
• 35:55
  Speaker 1: You'll get a year long BHA membership and BHA is
• 36:00
  Speaker 1: putting together swag bags of other kind of goods. Yeah.
• 36:04
  Speaker 8: And I think it's also important to note that a
• 36:07
  Speaker 8: portion of the sale of every calendar will be donated
• 36:10
  Speaker 8: to BHA.
• 36:11
  Speaker 1: Yeah, so we got to do it all. But for
• 36:14
  Speaker 1: every calendar we sell, two or three bucks will go
• 36:16
  Speaker 1: to directly to b h A yep. I think we're
• 36:19
  Speaker 1: gonna peel like our end. We're gonna kick in a
• 36:21
  Speaker 1: couple and then we're gonna maybe raise the calendar another buck.
• 36:24
  Speaker 1: Is that is that kind of know the price is
• 36:26
  Speaker 1: gonna stay the same oay, So for every calendar sold,
• 36:31
  Speaker 1: we'll we'll we'll figure I just got we got to
• 36:33
  Speaker 1: talk to the eggheads. The guys are the sharp pencils.
• 36:36
  Speaker 1: But for every calendar sold, it will be like a
• 36:38
  Speaker 1: literal like calendar sold. It will be whatever, like two
• 36:41
  Speaker 1: or three dollars goes directly over Okay, just like direct
• 36:45
  Speaker 1: transfer over to BHA when you get the calendar. It's
• 36:50
  Speaker 1: fucked up well trucks, But what we mean is fucked
• 36:52
  Speaker 1: double hunting rigs. Now, Johanni, go ahead, I.
• 36:58
  Speaker 3: Sure hope these fuck that bowet hunting rigs will still
• 37:02
  Speaker 3: start and be able to be Yeah, I don't think.
• 37:05
  Speaker 7: We don't want twelve photos of just burning like burned
• 37:08
  Speaker 7: up hulk.
• 37:10
  Speaker 1: You do you have to pick all those burning? What
• 37:13
  Speaker 1: are you talking about?
• 37:14
  Speaker 4: I just think, like I'm reading about the Battle of Manila.
• 37:17
  Speaker 7: We're looking for something with character, not just that it's
• 37:19
  Speaker 7: been really fucked up.
• 37:21
  Speaker 6: It's like in terms of like mold and rod and
• 37:24
  Speaker 6: old blood and like fish skins.
• 37:27
  Speaker 1: Yeah, that's what we're looking for. But here's the deal.
• 37:29
  Speaker 1: Have you ever thumbed through one of the calendars. Yeah, okay,
• 37:33
  Speaker 1: it's great breadth. Yeah, and shitters and shitters. We had
• 37:37
  Speaker 1: a poorly built shitter that the wind had blown down
• 37:39
  Speaker 1: into a gullie okay, And then we had a shipter
• 37:44
  Speaker 1: that someone had carved out of a giant He was some.
• 37:49
  Speaker 8: Kind of seedar carved a.
• 37:51
  Speaker 1: Gnome shitter out of a giant seedar with a chainsaw
• 37:54
  Speaker 1: where you actually walked into a hollow tree so you
• 37:57
  Speaker 1: can have a It's not like it's gonna be Yeah,
• 38:00
  Speaker 1: it's not like people are gonna buy the calendar. It's
• 38:02
  Speaker 1: gonna be twelve burned up trucks.
• 38:04
  Speaker 7: I'm just saying, like in the event, in the in
• 38:07
  Speaker 7: the event that a guy has like an old hunting
• 38:10
  Speaker 7: rig that the doors have fallen off and the floors
• 38:13
  Speaker 7: rusted out, but he also has a photo of a
• 38:15
  Speaker 7: truck that he wrapped around a telephone pole, We're looking
• 38:18
  Speaker 7: for the former rather than the ladder, right, Like we
• 38:21
  Speaker 7: want character in the in the fucked up in there.
• 38:24
  Speaker 1: But you're you're you're thinking that you're thinking that your
• 38:27
  Speaker 1: average dude out there can go out and go left
• 38:29
  Speaker 1: and find a burned out, fucked up old hunting trick
• 38:32
  Speaker 1: and then go right.
• 38:33
  Speaker 4: It's like, how many do they have access to?
• 38:35
  Speaker 1: I would think I'm just saying we don't want just
• 38:39
  Speaker 1: just to pretty much watch your use of wee.
• 38:43
  Speaker 7: I I am only suggesting that we're not looking for
• 38:49
  Speaker 7: fucked up as a measure of and how bad of
• 38:51
  Speaker 7: shape it's in.
• 38:53
  Speaker 1: It's it's got to have some. You can walk down to.
• 38:56
  Speaker 3: The junkyard by the airport you find twenty fucked up
• 38:58
  Speaker 3: old trucks. Like he's more than that.
• 39:00
  Speaker 1: Yeah, but everybody knows what we mean.
• 39:05
  Speaker 3: No, No, I don't. I think you should just okay,
• 39:08
  Speaker 3: in your mind, just paint me a picture.
• 39:11
  Speaker 1: Yeah, this is all.
• 39:13
  Speaker 3: Fucked up old hunting rig that you would be like,
• 39:15
  Speaker 3: that's a good one. I'm gonna put that one in February.
• 39:17
  Speaker 1: He's gonna post one the Ateria. Yeah, the suburban cut
• 39:24
  Speaker 1: off some Sfari truck.
• 39:26
  Speaker 3: I ain't fucked up, Brad.
• 39:29
  Speaker 1: Last time I was down there, it is, you know,
• 39:32
  Speaker 1: I told Brad last time down there, I said, like, Brad,
• 39:34
  Speaker 1: one of two things needs to happen. You need to
• 39:37
  Speaker 1: fix the power steering box on this or widen the road.
• 39:41
  Speaker 1: He's like, funny you mention that, think about widening the road. Uh, yes,
• 39:47
  Speaker 1: it is, That's what I'm talking about. But here's the thing.
• 39:49
  Speaker 1: If you go look at fucked up old deer stands,
• 39:52
  Speaker 1: it's like thumb through fucked up old deer stands. Is
• 39:55
  Speaker 1: it a twelve photos of crumpled up ladders? No, I've
• 40:01
  Speaker 1: just been through house.
• 40:02
  Speaker 7: I'm just I don't think it's a deviation from what
• 40:06
  Speaker 7: we've done in the past. I'm just trying to give
• 40:08
  Speaker 7: people a sense of if they're not familiar with the series.
• 40:12
  Speaker 4: What kind of idiots do you think you're listening?
• 40:14
  Speaker 1: I take back everything that I've said. Could be your truck, Yeah,
• 40:21
  Speaker 1: it could be your truck.
• 40:24
  Speaker 3: I'm just Steve, you've done an impression of many of
• 40:26
  Speaker 3: your your loyal listeners. I think it sounds something.
• 40:29
  Speaker 2: Like they're they're out there.
• 40:32
  Speaker 1: I'm just saying, now, that's the noise for people I
• 40:36
  Speaker 1: don't agree with.
• 40:36
  Speaker 3: Okay, we're looking for odd yes, and I feel okay.
• 40:40
  Speaker 1: But that's not the calendar series. It's not odd old trucks.
• 40:44
  Speaker 3: Yeah, I know. And so I think we have a
• 40:47
  Speaker 3: little bit of old trucks.
• 40:49
  Speaker 4: Anyone wants that calendar you like to have.
• 40:51
  Speaker 3: You know, friction at times, and I think we have
• 40:54
  Speaker 3: a little bit of friction between the title and what
• 40:57
  Speaker 3: we're actually looking I don't.
• 40:58
  Speaker 8: Think so we know a thousand different photos and we're gonna.
• 41:02
  Speaker 1: Pick the cool one like i'd like, I'd like a
• 41:04
  Speaker 1: hunting Are you guys even talking about me and Brody's project? Yeah,
• 41:12
  Speaker 1: this year's calendar. Where's your give me your calendar? Bona Fiji.
• 41:16
  Speaker 7: I think I had a couple rather clever captions in calendar.
• 41:22
  Speaker 1: We do captions cool, we do cations for sucked up
• 41:25
  Speaker 1: old trucks.
• 41:26
  Speaker 4: Guess who ain't coming.
• 41:27
  Speaker 1: I'm pointing at them not invited. Ouch, But I love
• 41:32
  Speaker 1: it so much.
• 41:33
  Speaker 3: If you just.
• 41:35
  Speaker 7: Trying to correct anything you've said, I was just trying
• 41:37
  Speaker 7: to add some add some some guidelines. You know, if
• 41:41
  Speaker 7: you have a truck that the driver's seats ripped out
• 41:44
  Speaker 7: and you have to sit on a milk crate or something,
• 41:46
  Speaker 7: right now, you're just you's a lensky.
• 41:50
  Speaker 1: If you want to come to this Calendars Fucked Up
• 41:53
  Speaker 1: Old Trucks meeting, you apologize and thank me. Thank me.
• 41:59
  Speaker 2: I will not.
• 42:04
  Speaker 4: No, I do want Randam to come to the meeting.
• 42:06
  Speaker 4: You still.
• 42:07
  Speaker 6: I appreciate that parameters on people from just like vomiting
• 42:11
  Speaker 6: into our email.
• 42:12
  Speaker 3: Take a bajillion hours, Let me.
• 42:14
  Speaker 2: Take let me, let me.
• 42:21
  Speaker 1: We want it to be. You want it to be
• 42:23
  Speaker 1: fucked up in an interesting way? Just not all right?
• 42:28
  Speaker 1: I take it back.
• 42:28
  Speaker 4: No, I understand. Go on, then I'll retort that No, that's.
• 42:32
  Speaker 7: That's all I was just I was just trying to
• 42:34
  Speaker 7: suggest that, like, the more interesting it is as a
• 42:38
  Speaker 7: fucked up thing, the more likely it is to end
• 42:41
  Speaker 7: up in the calendar, not just your average like.
• 42:46
  Speaker 1: I I rest my.
• 42:48
  Speaker 6: Case, add that to the list of things that Steve
• 42:54
  Speaker 6: feels very passionate about his calendar.
• 43:00
  Speaker 1: Okay, please, you're making you're you're a solution looking for
• 43:08
  Speaker 1: a problem. We have never had a problem with our
• 43:14
  Speaker 1: audience understanding what we mean when we say fucked up
• 43:19
  Speaker 1: old taxidermy, Like when we did fucked up old tax Durmy,
• 43:23
  Speaker 1: go look through the calendar. Is it burned up taxidermy?
• 43:28
  Speaker 3: There was some charred tax jermy. I believe in that.
• 43:31
  Speaker 4: You're right a little bit, and there was a shiitter
• 43:37
  Speaker 4: that had burned up.
• 43:39
  Speaker 1: Yeah, so.
• 43:44
  Speaker 3: Have at it.
• 43:46
  Speaker 1: But you're you're acting like you're acting like people don't
• 43:50
  Speaker 1: understand what we mean when we say a fucked up
• 43:53
  Speaker 1: old truck, and you're like, you're you're you're infantilizing them,
• 43:58
  Speaker 1: and you're what's that there's another word like that, you're
• 44:03
  Speaker 1: patronizing them and infantalizing them, as though they don't know
• 44:06
  Speaker 1: a fucked up old truck when they see one.
• 44:08
  Speaker 3: Well, trucks are a dime a dozen. There's so many
• 44:10
  Speaker 3: trucks out there.
• 44:13
  Speaker 4: Yeah, I have to be more.
• 44:14
  Speaker 3: I'm with Randall.
• 44:15
  Speaker 1: I got here, I gotta I gotta wait to put
• 44:17
  Speaker 1: numbers around it. Yeah, we'll put numbers around it. I'll bet.
• 44:20
  Speaker 4: I'll bet you right now one hundred.
• 44:21
  Speaker 1: Dollars as we sit right now, where we're sitting right now.
• 44:26
  Speaker 6: Last time you bet with me, you didn't pay up?
• 44:28
  Speaker 1: What your money?
• 44:29
  Speaker 3: Yeah?
• 44:30
  Speaker 2: For?
• 44:30
  Speaker 1: What for?
• 44:31
  Speaker 6: When we were talking about the Arizona thing? In what
• 44:34
  Speaker 6: episode we mentioned the whole Arizona State big game raffles?
• 44:41
  Speaker 1: And who was right?
• 44:42
  Speaker 6: I was, of course?
• 44:43
  Speaker 1: How much did I bet you?
• 44:44
  Speaker 6: It was like five dollars.
• 44:45
  Speaker 1: I'll pay you.
• 44:46
  Speaker 6: I don't need it, don't worry.
• 44:47
  Speaker 1: I'm just saying, I want a thousand dollars bet against
• 44:49
  Speaker 1: Giannis and forgave him. I want a thousand dollars bet
• 44:52
  Speaker 1: against my sister in law Karna and forgave her.
• 44:55
  Speaker 3: I better.
• 44:56
  Speaker 1: At one point in time, I better that in ten
• 44:58
  Speaker 1: years pebble mine. It was like my best was that
• 45:00
  Speaker 1: pebble mind, and it was a ten year window. I
• 45:04
  Speaker 1: was like, in a decade, pebble mind will not be
• 45:07
  Speaker 1: developed and I won and forgave her the thousand dollars.
• 45:11
  Speaker 6: I'm forgiving giving you.
• 45:14
  Speaker 1: No, No, here's the bet. Here's the bet. Me and
• 45:17
  Speaker 1: Rander bet one hundred bucks. We got a witness, and
• 45:20
  Speaker 1: here's the bet. And I don't know, we'll have to
• 45:23
  Speaker 1: put it to Seth to figure out. I bet you
• 45:27
  Speaker 1: that of all the submissions, fifty percent will demonstrate what
• 45:36
  Speaker 1: I understand to be people's understanding of what is a
• 45:40
  Speaker 1: fucked up old truck. A minimum of fifty percent will
• 45:46
  Speaker 1: be like, well look, it'll be like it'll be you'll
• 45:48
  Speaker 1: put a picture up, it'll be like gets it, doesn't
• 45:50
  Speaker 1: get it.
• 45:51
  Speaker 7: But what you're saying there is that my guidance and
• 45:55
  Speaker 7: further clarification would in fact have been needed for one
• 46:00
  Speaker 7: out of every two listeners, because fifty percent would not
• 46:04
  Speaker 7: be in line with what you think of as a
• 46:06
  Speaker 7: fucktible truety.
• 46:07
  Speaker 4: What percent make the calendar? What percent of submissions make
• 46:10
  Speaker 4: the calendar?
• 46:11
  Speaker 1: Less than one? Probably we less than one.
• 46:13
  Speaker 3: Yeah, So I'm.
• 46:14
  Speaker 1: Just trying to be helpful.
• 46:15
  Speaker 5: Going back to my point, we'll get a lot of really.
• 46:17
  Speaker 8: Cool photos, we'll pick the coolest one still end up
• 46:20
  Speaker 8: in the calendar period.
• 46:22
  Speaker 1: Yeah, but we're talking about doing this too. Is we're
• 46:26
  Speaker 1: talking about building a voting function. Yeah, we're going to
• 46:29
  Speaker 1: do that.
• 46:29
  Speaker 4: We're gonna build a voting function where I don't know
• 46:32
  Speaker 4: how it's going to work.
• 46:33
  Speaker 8: Well, we'll say we get a thousand it'll be more probably,
• 46:37
  Speaker 8: but let's say we get a thousand submissions. We'll have
• 46:41
  Speaker 8: a website. We'll select one hundred of those, put them
• 46:46
  Speaker 8: on the website, and people will vote and the top
• 46:50
  Speaker 8: say ten will end up in the calendar.
• 46:52
  Speaker 1: Yeah, but we need to Here's the thing is, like,
• 46:55
  Speaker 1: you know, here's like a complication with with with democracy
• 47:01
  Speaker 1: is we're like, what if we do the whole vote thing,
• 47:03
  Speaker 1: but there's some that we just like too much and
• 47:05
  Speaker 1: they don't make it.
• 47:06
  Speaker 4: That's why we're gonna peel off.
• 47:08
  Speaker 1: Yeah, checks and balances, Yeah, we're gonna peel off. Then
• 47:12
  Speaker 1: we're gonna buy executive order. By executive order, we're gonna.
• 47:18
  Speaker 3: Birthday months, like you'll have February.
• 47:21
  Speaker 7: In the time that we've now discussed this, someone could
• 47:24
  Speaker 7: have gone to a dealership, driven off the lot with
• 47:26
  Speaker 7: a nice new truck and turned it into a fucked
• 47:28
  Speaker 7: up old hunting truck.
• 47:31
  Speaker 1: Yeah.
• 47:32
  Speaker 8: Number five, I'm gonna add one more thing. This doesn't
• 47:36
  Speaker 8: guarantee you're gonna get in the calendar. But if you've
• 47:38
  Speaker 8: got a sweet photo of your fucked up old hunting
• 47:40
  Speaker 8: rig on public land, that's even better.
• 47:44
  Speaker 1: Yeah, or you just say it was so yeah, game on,
• 47:52
  Speaker 1: game on, fuck uple trucks. Uh. Not very far into
• 47:58
  Speaker 1: our document, you know.
• 48:02
  Speaker 6: I just suggested to Phil that when we edit this,
• 48:05
  Speaker 6: we play the fast forward sound effects, so it's like,
• 48:08
  Speaker 6: you know, fucked up old truck, fucked up trucks. No argument,
• 48:13
  Speaker 6: so we can get through this.
• 48:14
  Speaker 3: But I guess no, we're getting this is my favorite
• 48:16
  Speaker 3: episode in a while, keeping going.
• 48:21
  Speaker 1: So here's the next thing we're gonna talk about. Has
• 48:24
  Speaker 1: Yanni researched what his part of Wisconsin that he's deforesting
• 48:27
  Speaker 1: looked like pre contact?
• 48:31
  Speaker 3: I am researching it. It is harder to find that
• 48:36
  Speaker 3: information that you think. But I'm partnering with a private
• 48:40
  Speaker 3: lands biologist with the US Fish and Wildlife Service, and
• 48:45
  Speaker 3: they're helping me put about five acres actually we've turned
• 48:50
  Speaker 3: it into seven now seven acres of the property. We're
• 48:52
  Speaker 3: gonna turn it into an oak savannah. I'm familiar with
• 48:55
  Speaker 3: that is that's what you're aiming for well, and we
• 48:59
  Speaker 3: have we have forty acres that we're dealing with fifty really,
• 49:03
  Speaker 3: but this is just seven acres of it is doing that.
• 49:07
  Speaker 3: But because I feel like they have access to this
• 49:10
  Speaker 3: sort of information, I was asking them, and because we're
• 49:14
  Speaker 3: going to have a seed mixture, right that goes in
• 49:17
  Speaker 3: once we after we deforced the place and then chemically
• 49:20
  Speaker 3: burn the shit out of it, We're going to come
• 49:22
  Speaker 3: in with native grass seed and forbe seed to bring
• 49:28
  Speaker 3: in what's there. And I was saying, I was asking him,
• 49:31
  Speaker 3: I said, well, are we going to go and look
• 49:32
  Speaker 3: at historical data to then inform what sort of stuff
• 49:37
  Speaker 3: we try to plant back in there? And he said, yes,
• 49:40
  Speaker 3: we can do that, but because things are constantly changing
• 49:46
  Speaker 3: in the environment, it's not all like it can inform you.
• 49:50
  Speaker 3: But what has happened in the past might not necessarily
• 49:52
  Speaker 3: be what you want to do in the future, because
• 49:55
  Speaker 3: one hundred years ago or two hundred years ago, the
• 49:58
  Speaker 3: climate was a lot different than it is now, and
• 50:01
  Speaker 3: so depending on what you want to see and the
• 50:03
  Speaker 3: successes you want to have, it could be different. So, yes,
• 50:09
  Speaker 3: I have been researching.
• 50:10
  Speaker 1: I think it's good whether or not you can achieve
• 50:12
  Speaker 1: it or even want to achieve it. I think that
• 50:15
  Speaker 1: understanding what it is would would enhance your Oh great,
• 50:20
  Speaker 1: enhance your journey. Great, your slash and burn deforestation journey.
• 50:28
  Speaker 3: You want to continue, I can talk about this memoir.
• 50:31
  Speaker 1: It's gonna be the labbr lover my time as a
• 50:36
  Speaker 1: deforestation agent.
• 50:39
  Speaker 3: No, our buddy, Kyle II Barber. You know, I was
• 50:42
  Speaker 3: listening to him recently talking about the state of Alabama.
• 50:45
  Speaker 3: He says, in probably since uh European contact, the state
• 50:51
  Speaker 3: of Alabama has never had more trees than it has today,
• 50:55
  Speaker 3: and he would like to see a lot of trees
• 50:57
  Speaker 3: cut down and restored into native grass and some prairie habitats.
• 51:01
  Speaker 1: Understood, I'm mostly joking, I'm mostly yeah.
• 51:04
  Speaker 3: I know he just gets talking about No.
• 51:06
  Speaker 1: Well, okay, we'll get some time just to dive in
• 51:08
  Speaker 1: more deeply. There's another one that we were gonna talk
• 51:10
  Speaker 1: about today that we're gonna have to punt on. But
• 51:13
  Speaker 1: God's a great question, like I try to skirt free
• 51:17
  Speaker 1: of like just major controversy on the show. But this
• 51:19
  Speaker 1: guy's wondering, like is that right?
• 51:23
  Speaker 4: He's wondering about I don't know if I can go
• 51:25
  Speaker 4: I don't know if I want.
• 51:26
  Speaker 1: To get into this. It's like really divisive, is uh
• 51:31
  Speaker 1: how much fur shit is too much? Like you know,
• 51:36
  Speaker 1: like you're saying, like when you do a little like
• 51:38
  Speaker 1: you put some bear ces around your hat band or
• 51:41
  Speaker 1: you got like a bear klaon necklace. Yeah, you got
• 51:44
  Speaker 1: like a fur hat our body.
• 51:45
  Speaker 3: Dan Gates pushes the envelope. You know who I'm yeah,
• 51:50
  Speaker 3: from Colorad's.
• 51:52
  Speaker 1: A great person to have on the debate.
• 51:54
  Speaker 3: Yeah, yeah, because I don't. He has a giant wardrobe
• 51:59
  Speaker 3: according to what I see on Instagram. Are you guys
• 52:01
  Speaker 3: familiar Yeah, yeah, yeah, I mean every time, every time
• 52:04
  Speaker 3: he's addressing a topic, I mean there's a new vest
• 52:09
  Speaker 3: or you know, some sort of new accouterment to his
• 52:12
  Speaker 3: wardrobe that is you know, fur or like you said,
• 52:15
  Speaker 3: there's a lot of claws, horns, antlers.
• 52:20
  Speaker 1: It's a real.
• 52:22
  Speaker 5: I think it's depends on the person too.
• 52:24
  Speaker 8: Man, we're right airport, You're like that person shouldn't be Yeah,
• 52:31
  Speaker 8: you know.
• 52:32
  Speaker 4: We will dive into it bad. We'll dive into it bad.
• 52:35
  Speaker 4: What's too much?
• 52:38
  Speaker 3: And he gives quick thoughts Michael.
• 52:40
  Speaker 1: Yeah you want to touch it because you won't be
• 52:41
  Speaker 1: here when we actually dive into it, you know, just
• 52:43
  Speaker 1: from listening to to your friend there, I think I
• 52:46
  Speaker 1: need more, you know, in your own person.
• 52:52
  Speaker 2: And I will put a feather in my hat when
• 52:55
  Speaker 2: I'm turkey hunting or something, or you know, I like
• 52:58
  Speaker 2: to collect the odd pheasant feather. I too have a
• 53:02
  Speaker 2: muskox hide that I'm wondering what to do with. You
• 53:05
  Speaker 2: don't wear it though, I don't wear it, but it
• 53:07
  Speaker 2: would that would make a cool.
• 53:09
  Speaker 3: I would suggest harvesting the what was it, kivvy kivy kivo?
• 53:15
  Speaker 2: Okay, I still might yeah, please.
• 53:18
  Speaker 3: I hope I'm still on the list of people that
• 53:20
  Speaker 3: might receive a beanie out of it?
• 53:21
  Speaker 4: Phil, Can you aim a camera at that muskox hide?
• 53:25
  Speaker 2: No? No?
• 53:26
  Speaker 4: Can I sure?
• 53:28
  Speaker 3: You wanted to? Sure? This? This should be fun? You go, No,
• 53:35
  Speaker 3: don't even worry about I just want to see you
• 53:37
  Speaker 3: figure it out. That's the up and down one. Here
• 53:41
  Speaker 3: we go?
• 53:42
  Speaker 1: Is that it?
• 53:42
  Speaker 3: Phil?
• 53:43
  Speaker 6: No?
• 53:43
  Speaker 3: There you go?
• 53:44
  Speaker 1: You got it now, Johanni, grab a little kivot off
• 53:47
  Speaker 1: that sucker. Well, now that bro, he's got a camera
• 53:49
  Speaker 1: on it. While we're doing this.
• 53:51
  Speaker 2: You had mentioned earlier in the show about animals people
• 53:54
  Speaker 2: don't want to eat, but they shoot. When I was
• 53:56
  Speaker 2: in the I was before the show. Sorry to the
• 54:00
  Speaker 2: listeners for confusing people. But what I found interesting was
• 54:03
  Speaker 2: when I shot mine in the Arctic, the locals. It
• 54:07
  Speaker 2: was where there's four guys, we shot four muskoks. We
• 54:10
  Speaker 2: couldn't possibly bring all of it home. We brought home
• 54:12
  Speaker 2: about angels pounds of meat. But uh, the locals didn't.
• 54:15
  Speaker 2: A lot of the locals didn't want it their primary
• 54:18
  Speaker 2: and a lot of them really need food. They want
• 54:21
  Speaker 2: caribou like that is their main source of protein.
• 54:24
  Speaker 1: That's weird because on Nunavat Island, Yeah, it's very popular. Yeah,
• 54:29
  Speaker 1: so I was in Baker Lake. They actually brought it
• 54:31
  Speaker 1: out there as a source.
• 54:32
  Speaker 2: So where I was hunting in Baker Lake is the
• 54:35
  Speaker 2: only inland community in in Nuneva. All the other communities
• 54:38
  Speaker 2: are coastal and caribou is like their bread and butter.
• 54:41
  Speaker 1: Oh I say, I said, sorry. Nunavak, Nunavak Island and
• 54:45
  Speaker 1: the Bearing Sea, Yeah, with the with the cupic Eskimo
• 54:49
  Speaker 1: muskoks is very popular. Yeah.
• 54:51
  Speaker 2: Anyway, I just thought that was interesting because a lot
• 54:53
  Speaker 2: of people are not necessarily starving, but they're in need
• 54:56
  Speaker 2: of food at a lot of them.
• 54:58
  Speaker 8: But yeah, especially my kid wore that Muskox head for
• 55:02
  Speaker 8: Halloween one time.
• 55:04
  Speaker 1: Remember that. So we'll do a whole big We'll do
• 55:07
  Speaker 1: a whole big thing on what's enough, what's too much?
• 55:09
  Speaker 1: What's enough?
• 55:11
  Speaker 2: Okay? Clear? So that wool you just pulled the wool
• 55:20
  Speaker 2: off the Muskox hide. Yeah, you can actually harvest wool
• 55:23
  Speaker 2: and make stuff with it.
• 55:24
  Speaker 3: Well, supposedly it's the warmest, like it beats out cashmere marino.
• 55:32
  Speaker 3: There's nothing else. Like, let me think about where that
• 55:34
  Speaker 3: animal lives and uh, yeah, it's but it's hard to
• 55:37
  Speaker 3: harvest if I remember correctly, Like it takes a I forget.
• 55:42
  Speaker 3: There was something that made it a little bit prohibitive
• 55:46
  Speaker 3: to do stuff with it.
• 55:47
  Speaker 1: They don't have domestic do they have there?
• 55:50
  Speaker 3: There was no I want to say a lot of
• 55:53
  Speaker 3: times they harvested it just in the springtime by plucking
• 55:56
  Speaker 3: it off of bushes where it.
• 56:00
  Speaker 1: Out and goat you know. Yeah, No, people would go
• 56:02
  Speaker 1: out and just collect it off. That's cool when they're
• 56:05
  Speaker 1: shed in the spring. Okay. One of the things, Michael,
• 56:09
  Speaker 1: that we're going to get into is I was trying
• 56:11
  Speaker 1: to challenge you on something that Brody found out you were.
• 56:14
  Speaker 2: Right, Okay, all right?
• 56:17
  Speaker 1: I like this, Like, did Canada have wild turkeys historically?
• 56:24
  Speaker 2: Historically? We were told in our honey course that yes,
• 56:29
  Speaker 2: at least where I grew up, and the hunting license
• 56:32
  Speaker 2: are done by the province, so we had to take
• 56:34
  Speaker 2: a honting course and we had to specifically take a
• 56:36
  Speaker 2: turkey hunting course where they gave us history about the
• 56:38
  Speaker 2: wild turkey that Ontario in fact had a native population
• 56:42
  Speaker 2: of turkeys. They were extinct due to market hunting in
• 56:46
  Speaker 2: the eighteen hundred's, got it and they were brought back
• 56:48
  Speaker 2: I believe in the nineteen eighties, seventies, eighties.
• 56:53
  Speaker 8: Two hundred and seventy four wild turkeys and from various
• 56:55
  Speaker 8: US And.
• 56:56
  Speaker 1: Did we we traded?
• 56:58
  Speaker 5: Do we trade moose to a States partridge geese and moose?
• 57:02
  Speaker 2: Yeah?
• 57:02
  Speaker 1: That was good trade. Yeah, I love it, the cool trade.
• 57:04
  Speaker 2: And now the wild turkey population in Canada is like
• 57:06
  Speaker 2: in Ontario anyway, is absolutely flourishing. Like is it hard
• 57:10
  Speaker 2: to get permissions? I would say yes and no. It
• 57:14
  Speaker 2: kind of depends. Like I grew up in a rural community,
• 57:17
  Speaker 2: so I've got a lot of contacts and family friends
• 57:19
  Speaker 2: and stuff that let me run around on their farms.
• 57:22
  Speaker 2: I think for like an average you know, city person
• 57:24
  Speaker 2: that's interested in hunting, he wants to get their license,
• 57:26
  Speaker 2: I think it's harder for them, you know. I take
• 57:31
  Speaker 2: you know, when my son was smaller, I would just
• 57:33
  Speaker 2: take my kids to farmers doors and knock on the
• 57:36
  Speaker 2: door and say, I want to take my kid hunting, And.
• 57:42
  Speaker 1: You got to get yourself. Yeah, I wouldn't be bringing
• 57:44
  Speaker 1: him anymore. Sary, get yourself some kids, even if you
• 57:48
  Speaker 1: got to borrow them.
• 57:49
  Speaker 2: Yeah, little nephews or something.
• 57:50
  Speaker 4: Borrow be real friendly.
• 57:55
  Speaker 1: That cute.
• 57:55
  Speaker 2: Yeah, but yeah, no it And I don't know the laws,
• 57:59
  Speaker 2: but there are some provinces where it's actually illegal to
• 58:02
  Speaker 2: lease your land for hunting, whereas I know in the
• 58:05
  Speaker 2: States it's really you know, everybody's got a hunting lease
• 58:07
  Speaker 2: somewhere like Saskatchewan. I know, I think it's illegal to
• 58:12
  Speaker 2: lease your land specifically for hunting.
• 58:14
  Speaker 1: You know, however one feels about that personally, How does
• 58:17
  Speaker 1: how do you like, what is the I know you're
• 58:22
  Speaker 1: not like a policy expert on the issue, but how
• 58:24
  Speaker 1: do you argue, like what is the argument? Like?
• 58:26
  Speaker 4: How do you even tell the landowner that.
• 58:27
  Speaker 1: Like, what the hell?
• 58:29
  Speaker 2: I have no idea.
• 58:29
  Speaker 1: I mean, how would you enforce that? Yeah, well, I'm
• 58:31
  Speaker 1: just saying like, regardless of how you might personally feel
• 58:35
  Speaker 1: about you know, however you might personally feel about leasing,
• 58:40
  Speaker 1: not leasing, paying your own money, lease, whatever, wishing it
• 58:43
  Speaker 1: was the good old days where you just hunted on
• 58:45
  Speaker 1: everybody's place, never even asked, well, how are you feel
• 58:48
  Speaker 1: about all that?
• 58:49
  Speaker 4: I just can't picture crafting legislation.
• 58:53
  Speaker 1: Yeah, they would tell a landowner you cannot lease hunting
• 58:56
  Speaker 1: rights on your land. It's like kind of.
• 58:58
  Speaker 8: Like that's like saying, what's it to you? That's like
• 59:02
  Speaker 8: saying you can't raise cattle or grow hay.
• 59:05
  Speaker 5: Yeah, you can't make money off your land.
• 59:08
  Speaker 4: Yeah, you can't leave farming rights on your land and be.
• 59:10
  Speaker 2: Like why yeah, there's more government overreach.
• 59:13
  Speaker 1: Well no, it just seems like to be a hard
• 59:14
  Speaker 1: one to like a hard one to sell people on. Yeah,
• 59:17
  Speaker 1: because it's it's not, uh, there's no sort of like
• 59:21
  Speaker 1: there's no impact on neighboring properties. Yeah, you know, it's
• 59:24
  Speaker 1: not like you dump and hog shit into the river
• 59:27
  Speaker 1: and action like it's not your problem anymore. Yeah, right,
• 59:30
  Speaker 1: It's just it's not it doesn't like bleed over onto
• 59:32
  Speaker 1: your neighbors, It doesn't have it doesn't impact anybody.
• 59:35
  Speaker 2: Yeah, it just.
• 59:35
  Speaker 4: Seems like could be your call.
• 59:36
  Speaker 2: Yeah, I'm not sure. I'm not sure how it works
• 59:38
  Speaker 2: because in Ontario I don't think it's the case, but
• 59:40
  Speaker 2: other provinces I've heard that it is.
• 59:42
  Speaker 1: What's the public land situation up there? Public land we
• 59:47
  Speaker 1: call it crown land.
• 59:48
  Speaker 2: There's tons of it, and hunting is generally pretty you know,
• 59:52
  Speaker 2: pretty good depending where you're going. And I think some
• 59:55
  Speaker 2: of the bilaws like there's I guess it depends if
• 59:58
  Speaker 2: you're close to you know, provincial or federal parks. Like
• 1:00:02
  Speaker 2: there's certain parks that there's no hunting in the parks.
• 1:00:04
  Speaker 2: But the crown lands, I think it's open. You're allowed
• 1:00:07
  Speaker 2: to camp on them for you know, you have to
• 1:00:08
  Speaker 2: move your structure every three weeks, like if you're going
• 1:00:11
  Speaker 2: for a big trip or something. But it's it's pretty
• 1:00:14
  Speaker 2: well just free reign.
• 1:00:16
  Speaker 4: Can you guys find turks on public land where you're at?
• 1:00:19
  Speaker 2: Oh yeah, yeah, yeah, I know there's there's there's public land,
• 1:00:22
  Speaker 2: but it's like municipal public land. So not far from
• 1:00:24
  Speaker 2: where I live, you know, an hour and a half
• 1:00:27
  Speaker 2: from Toronto. You can hunt I think they call them
• 1:00:30
  Speaker 2: like their county forests, and there their municipal lands and
• 1:00:33
  Speaker 2: I don't know if they've been donated or what they are,
• 1:00:35
  Speaker 2: but there's hiking trails, there's squad trails, snowbial trails, whatever.
• 1:00:40
  Speaker 2: And then they'll say like yes to hunting or no
• 1:00:42
  Speaker 2: to hunting, and there's some turks out on them. Yeah,
• 1:00:44
  Speaker 2: they have shot turkeys on public land. Yeah.
• 1:00:47
  Speaker 3: How many turkeys can you kill in this season?
• 1:00:49
  Speaker 2: We have two per spring to mail bearded birds per spring.
• 1:00:54
  Speaker 2: And they opened up a fall season, which I don't
• 1:00:57
  Speaker 2: have time for.
• 1:00:58
  Speaker 4: Can you guys shoot uh? Yeah, you know what?
• 1:01:01
  Speaker 2: And then the fall you can shoot hens. And again
• 1:01:03
  Speaker 2: it's like I you know, they're way either half the
• 1:01:05
  Speaker 2: s eyes with tom and it's deer season, like why
• 1:01:08
  Speaker 2: you know if one happened to walk by my deer stand.
• 1:01:10
  Speaker 2: But the season is super short, it's like two weeks
• 1:01:12
  Speaker 2: or something, and the likelihood anyway.
• 1:01:15
  Speaker 1: I've never been able to get I've never well, I'll
• 1:01:18
  Speaker 1: tell you this, like I'll do a lot of turkey hunting.
• 1:01:21
  Speaker 4: I love turk hunt. Yeah, I have never.
• 1:01:26
  Speaker 1: Because I missed. I have never killed a turkey in
• 1:01:29
  Speaker 1: the ball. I just shot one bullet. I shot one
• 1:01:36
  Speaker 1: thirty six round O's head about ninety yards away and missed.
• 1:01:40
  Speaker 4: And that was as close.
• 1:01:41
  Speaker 1: So now I can sit back and say I've never
• 1:01:43
  Speaker 1: killed a fall turkey. Yeah, I tried to accident.
• 1:01:47
  Speaker 2: I tried to draw my bow on a pair that
• 1:01:49
  Speaker 2: were walking by my tree stand and the moment I
• 1:01:52
  Speaker 2: even moved, like, they took off and it was like,
• 1:01:55
  Speaker 2: how do you even do this in the fall, So.
• 1:01:58
  Speaker 3: Yeah, it's pretty I had a similar experience. I wasn't
• 1:02:00
  Speaker 3: gonna draw on them, but I had a little flock
• 1:02:02
  Speaker 3: coming to me and I was up in the tree. Yeah,
• 1:02:05
  Speaker 3: I thought I was pretty high up. I thought I
• 1:02:07
  Speaker 3: was pretty well concealed. I had the tree between me
• 1:02:09
  Speaker 3: and the turkeys, and before I moved, I let him
• 1:02:12
  Speaker 3: get to probably twenty Yeah, and the moment I like,
• 1:02:15
  Speaker 3: I was just going for my phone and whatever. That
• 1:02:17
  Speaker 3: was just that little bit of elbow movement. I saw
• 1:02:20
  Speaker 3: him and go give me one of those. And then
• 1:02:23
  Speaker 3: the whole flock just turned and it didn't run. But
• 1:02:26
  Speaker 3: it's They're like, eh, I don't know what that was,
• 1:02:29
  Speaker 3: but we're not messing around with it. Keep walking.
• 1:02:32
  Speaker 1: Yeah, yeah, I'm not into it. No, Mike kills my kid.
• 1:02:36
  Speaker 1: He thinks we should be like big time Fall Turkey.
• 1:02:38
  Speaker 2: Hunters and I and again, I've never done it, but
• 1:02:40
  Speaker 2: I've heard that. You know, you need to find a flock,
• 1:02:43
  Speaker 2: spook them so they disperse, and then you try and
• 1:02:45
  Speaker 2: call the flock back.
• 1:02:46
  Speaker 1: They make a dog for that. Yeah, I got that's.
• 1:02:49
  Speaker 5: How we did it when I was a kid in
• 1:02:50
  Speaker 5: the fall.
• 1:02:51
  Speaker 1: And it's different calls right, like it's not you.
• 1:02:54
  Speaker 5: And a lot of times you don't even have to call.
• 1:02:55
  Speaker 4: They're just gonna come back.
• 1:02:57
  Speaker 1: Like there's like there's like a grouping call Kiki. But
• 1:03:00
  Speaker 1: the reason those boys use dogs for it is you
• 1:03:03
  Speaker 1: can't run fast enough to scatter because what you're trying
• 1:03:06
  Speaker 1: to do is you're trying to throw the flock into
• 1:03:09
  Speaker 1: such disarray that they lose track of one another. So
• 1:03:13
  Speaker 1: if you go run and a half and they just
• 1:03:14
  Speaker 1: run off like a group and they're like in a trail, yeah,
• 1:03:16
  Speaker 1: they're like, what's this annoying ass dude? But if you
• 1:03:19
  Speaker 1: send a dog to go slipping in there, raising hell,
• 1:03:21
  Speaker 1: he might succeed and getting them to lose track of
• 1:03:24
  Speaker 1: each other. I've never done this. I would like to
• 1:03:27
  Speaker 1: see if I've never done it, yeah, but just my
• 1:03:29
  Speaker 1: understanding of it. And then you be we we be
• 1:03:32
  Speaker 1: wee wee, and they hopefully, you know, draw him back in.
• 1:03:36
  Speaker 1: I know, guy used to kill houns like that. That
• 1:03:38
  Speaker 1: was his hun strategy. He would when he kicked a
• 1:03:40
  Speaker 1: flock of hons, he because they'll always scatter. Yeah, he
• 1:03:45
  Speaker 1: would kind of like watch them land and figure out
• 1:03:47
  Speaker 1: what he thought was the center. And I don't even
• 1:03:50
  Speaker 1: know what call he did. He would do a mouth call.
• 1:03:52
  Speaker 1: He would go to what he thought was the kind
• 1:03:53
  Speaker 1: of center and sit there and call that's cool, yeah,
• 1:04:00
  Speaker 1: and shoot them coming back in. How far do you do?
• 1:04:04
  Speaker 4: You live an hour and a half out of Toronto
• 1:04:06
  Speaker 4: or you.
• 1:04:06
  Speaker 2: Know, I'm right in the city, so yeah, yeah, my
• 1:04:08
  Speaker 2: restaurant is about twenty five minutes from my house. But
• 1:04:12
  Speaker 2: i live on like kind of the northern side of
• 1:04:15
  Speaker 2: the city and I'm close to all the highways, so
• 1:04:16
  Speaker 2: I'm pretty mobile for getting out of the city.
• 1:04:19
  Speaker 1: Quick.
• 1:04:20
  Speaker 4: How's your restaurant doing.
• 1:04:21
  Speaker 2: It's doing great. We've been around for nine years now,
• 1:04:24
  Speaker 2: Antler Restaurant, and yeah, we're just trying to figure out
• 1:04:28
  Speaker 2: how to grow, you know. We we've been there coming
• 1:04:30
  Speaker 2: up on a decade and you know, we were thinking
• 1:04:33
  Speaker 2: about either a big renovation, you know, possibly expanding the space.
• 1:04:36
  Speaker 2: We're just trying to figure all that out.
• 1:04:38
  Speaker 8: Yeah, the last time you here your restaurant, you were
• 1:04:41
  Speaker 8: you were real worried about the CONVID thing.
• 1:04:43
  Speaker 2: Yeah, COVID really hurt us for a while and a
• 1:04:46
  Speaker 2: lot of businesses and a lot of business closed. So
• 1:04:48
  Speaker 2: you know, we're very fortunate and lucky. We had a
• 1:04:50
  Speaker 2: really good community around us that supported us, and you know,
• 1:04:54
  Speaker 2: people like what we're doing. And we've got really great
• 1:04:57
  Speaker 2: team behind us as well, staff wise. So yeah, it's uh,
• 1:05:01
  Speaker 2: it's good.
• 1:05:02
  Speaker 1: How often are you there?
• 1:05:04
  Speaker 2: I'm there during the week. I try not to work
• 1:05:06
  Speaker 2: weekends anymore. I want to see my family, so I'm
• 1:05:10
  Speaker 2: there during the week. And then we've got a really
• 1:05:14
  Speaker 2: great general manager and a head chef. Now that kind
• 1:05:16
  Speaker 2: of run it.
• 1:05:17
  Speaker 4: Tell me, tell me what's on the menu.
• 1:05:18
  Speaker 2: Right now, we have deer, duck, bison, wild boar, our
• 1:05:26
  Speaker 2: fish is kind of generally rotating for going it what's
• 1:05:28
  Speaker 2: in season, So we'll do like hal a bit, you know,
• 1:05:32
  Speaker 2: salmon when it's running. We get walleye from Lake Erie.
• 1:05:38
  Speaker 2: We get swordfish from the East Coast. Sometimes it's really
• 1:05:41
  Speaker 2: cool scallops. We get little Canadian like kind of northern shrimp.
• 1:05:46
  Speaker 2: We do spot prawns and stuff in the in the spring.
• 1:05:50
  Speaker 2: So I'll be coming up.
• 1:05:50
  Speaker 1: But where's the wild hog from?
• 1:05:53
  Speaker 6: Uh?
• 1:05:53
  Speaker 4: Can you bring it in from Texas or No?
• 1:05:55
  Speaker 2: I don't know. We So there's a farm that's been doing.
• 1:05:58
  Speaker 2: I think they actually just uh, there's some legislation that's
• 1:06:01
  Speaker 2: closing down the wild hog farms. It was like a
• 1:06:04
  Speaker 2: European hog they brought over.
• 1:06:06
  Speaker 1: Oh so it's like a it's like a domestic hog.
• 1:06:11
  Speaker 5: They're worried about coming in Ontana.
• 1:06:13
  Speaker 2: Yeah, yeah, so they actually I think they've actually started
• 1:06:16
  Speaker 2: closing these uh wild boar farms in Ontario because there's
• 1:06:19
  Speaker 2: been there's been sightings now so.
• 1:06:22
  Speaker 1: It's wild board, but it's it's domestic, domesticated, like the
• 1:06:25
  Speaker 1: sort of ancestral sous scrofa.
• 1:06:28
  Speaker 2: Yeah, and I think they're you know, they're black, long
• 1:06:29
  Speaker 2: hair type pigs with tusks, whereas uh, you know, just
• 1:06:32
  Speaker 2: the farmery pigs are pink, careless things.
• 1:06:35
  Speaker 1: You know. Man, we we long time ago had a
• 1:06:38
  Speaker 1: dude on aphis guy. That's that's our We have a
• 1:06:41
  Speaker 1: federal agency that does they do a lot of stuff
• 1:06:46
  Speaker 1: of non native species and whatnot. Wildlife control services. It's
• 1:06:51
  Speaker 1: Animal Plant, it's a it's a division of like the
• 1:06:53
  Speaker 1: Animal Plant and Health Health Animal Plant and Health Inspection Service.
• 1:06:58
  Speaker 2: Cool, but they.
• 1:07:01
  Speaker 1: Extra patient campaigns on invasive species as well. We were
• 1:07:06
  Speaker 1: talking him about hogs and it was like, where could
• 1:07:12
  Speaker 1: hogs be if you if you just take the US
• 1:07:15
  Speaker 1: and I'm sure, I guarantee it's true with Canada.
• 1:07:17
  Speaker 4: Where could they be? They would be fine everywhere.
• 1:07:23
  Speaker 1: Because you got to go look like look at the
• 1:07:25
  Speaker 1: habitat there in Siberia. Yeah, they're they're they're wading around
• 1:07:29
  Speaker 1: and snow up to their brisket, no problem. And it
• 1:07:32
  Speaker 1: was like where they are and are not is more
• 1:07:35
  Speaker 1: a factor of where can you find them and kill them? Right,
• 1:07:39
  Speaker 1: And it's in like open country like around here, it's
• 1:07:42
  Speaker 1: just easier, it'd be easier to go find them and
• 1:07:44
  Speaker 1: kill them. And it's like where they survive as places
• 1:07:47
  Speaker 1: where it's hard to find them and kill.
• 1:07:48
  Speaker 2: Them, where they've become accepted, become accepted as well.
• 1:07:53
  Speaker 3: Yeah, because it's you know, California is such a weird deal, right, like.
• 1:07:59
  Speaker 1: The tree like a game animal. Yeah, yeah, but they
• 1:08:03
  Speaker 1: just don't have this. They don't have quite the hordes
• 1:08:07
  Speaker 1: like they get down in Texas. You know, it's just different.
• 1:08:10
  Speaker 1: Like hunting pigs in California almost get a little excited
• 1:08:12
  Speaker 1: when you see one. It can be hard. And you
• 1:08:15
  Speaker 1: were saying last night, you do quite a bit of
• 1:08:17
  Speaker 1: pig hunting.
• 1:08:18
  Speaker 2: I've absolutely gone crazy. I'm addicted to that. That night
• 1:08:21
  Speaker 2: hunting with the thermal. You're really sneaking around the woods
• 1:08:24
  Speaker 2: of an air fifteen and thermal. It is like amazing.
• 1:08:26
  Speaker 1: Yeah, but you just wind up wind up with like
• 1:08:28
  Speaker 1: you just wind up with like a lot of hawks.
• 1:08:30
  Speaker 1: You can, yeah, you definitely can.
• 1:08:33
  Speaker 4: You just sort through them and pick the ones you
• 1:08:34
  Speaker 4: like or what do you do?
• 1:08:35
  Speaker 2: Yeah, so sort of like the gigantic ones that really stink,
• 1:08:39
  Speaker 2: you know, those will kind of go off to the side,
• 1:08:40
  Speaker 2: and you know, nice kind of medium sized sour or
• 1:08:43
  Speaker 2: the smaller piglets they're incredible eating m So.
• 1:08:47
  Speaker 4: How when you're getting a bunch, how do you deal
• 1:08:48
  Speaker 4: with them?
• 1:08:48
  Speaker 1: You can't.
• 1:08:49
  Speaker 4: And also you're going down to Texas, right.
• 1:08:51
  Speaker 1: I'm in Mississippi, so yeah, and they've got a huge
• 1:08:54
  Speaker 1: problem with him.
• 1:08:55
  Speaker 2: And it's the guy that I go with. He donates
• 1:08:57
  Speaker 2: a lot to some of the community. I know, they
• 1:09:00
  Speaker 2: can drop them off at the penitentiary, the federal prison
• 1:09:03
  Speaker 2: or whatever, or the state prison. They drop them off there,
• 1:09:08
  Speaker 2: so yeah, they you know, the ones that we don't want,
• 1:09:10
  Speaker 2: they do get put to use. But yeah, I love
• 1:09:14
  Speaker 2: the meat. You know, it's just a totally different style
• 1:09:16
  Speaker 2: of hunting for me. You know this, the thermal thing
• 1:09:19
  Speaker 2: is sort of like a video game almost.
• 1:09:21
  Speaker 5: Are you able to fly home with that meat?
• 1:09:24
  Speaker 2: Yeah? Yeah, I just have to declare it at customs.
• 1:09:27
  Speaker 2: You know. You look on the I think it's the
• 1:09:29
  Speaker 2: CBS a website Canadian Border Services or something, and it's
• 1:09:33
  Speaker 2: got everything listed. You can carry more driving. There's really
• 1:09:37
  Speaker 2: no weight restriction flying they put a weight restriction, which
• 1:09:41
  Speaker 2: is odd, but I've never had to weigh anything. I
• 1:09:44
  Speaker 2: just declare it and then you said, where were you?
• 1:09:45
  Speaker 2: What were you hunting? Okay, see later. So yeah, and
• 1:09:49
  Speaker 2: I freeze it and just put it in a suitcase,
• 1:09:50
  Speaker 2: wrapped in a hunting jacket and it stays frozen, which
• 1:09:53
  Speaker 2: is cool.
• 1:09:54
  Speaker 1: How often you go do that? I'm there pretty much
• 1:09:58
  Speaker 1: quarterly doing it, Like I try to get there every
• 1:10:04
  Speaker 1: couple of months. You know.
• 1:10:05
  Speaker 2: I love it. I love it down there. Yeah, I
• 1:10:08
  Speaker 2: like the South.
• 1:10:11
  Speaker 4: When you guys sell deer in your restaurant, you're buying
• 1:10:13
  Speaker 4: it from New Zealand or something.
• 1:10:14
  Speaker 2: No, we have there's a there's a lot of local
• 1:10:16
  Speaker 2: farms you can it's actually cheaper from New Zealand, which
• 1:10:19
  Speaker 2: bugs me, but yeah, we use a there's a couple
• 1:10:23
  Speaker 2: of local guys at farm in the red stag species. Yeah,
• 1:10:27
  Speaker 2: and he's he's uh, he's the cool thing about the
• 1:10:29
  Speaker 2: game farms is there there's like smaller family run type deals,
• 1:10:32
  Speaker 2: so you can kind of get to know the farmer
• 1:10:34
  Speaker 2: and two of the farm and meet the meet the family.
• 1:10:37
  Speaker 2: It's neat talk about what they feed them and their
• 1:10:40
  Speaker 2: habitat and oh that's cool.
• 1:10:42
  Speaker 1: Yeah, I don't know more if you see that. Do
• 1:10:45
  Speaker 1: you ever do those guys sell product in America.
• 1:10:49
  Speaker 2: That I don't know. I think it's a lot harder,
• 1:10:51
  Speaker 2: uh for them. You know, I know that the cattle
• 1:10:55
  Speaker 2: goes across the border, but I don't know about the
• 1:10:57
  Speaker 2: game species.
• 1:10:58
  Speaker 1: So when you go buy it from Honey buy, like,
• 1:11:00
  Speaker 1: what's the show up to you? Like?
• 1:11:01
  Speaker 2: We buy it Quartered, Like we buy a whole Quartered.
• 1:11:05
  Speaker 2: Do you pick what cord? Do you want, then we
• 1:11:07
  Speaker 2: take the whole thing. We have to buy a whole
• 1:11:08
  Speaker 2: animal at a time. Oh you do, and then yeah,
• 1:11:10
  Speaker 2: we get it. We uh you know, he just does
• 1:11:12
  Speaker 2: his solid and quarter. We used to get a whole
• 1:11:14
  Speaker 2: And then he asked me what are you guys doing
• 1:11:15
  Speaker 2: with this? And I said I told him we just
• 1:11:17
  Speaker 2: break it down with a hacksaw. And then he said, well,
• 1:11:18
  Speaker 2: just get a saws all. I'm an idiot. Why I've
• 1:11:21
  Speaker 2: been doing this for like three years with an hacksaw
• 1:11:24
  Speaker 2: and then the saws all just cut our time and
• 1:11:26
  Speaker 2: you know, buy a fraction. And then he was like, well,
• 1:11:29
  Speaker 2: I can just quarter it for you, like after five
• 1:11:31
  Speaker 2: years quick enough.
• 1:11:32
  Speaker 1: Yea, Like okay, I didn't know that was an option.
• 1:11:35
  Speaker 1: But so he goes out, like is he able to
• 1:11:38
  Speaker 1: go out? He just goes out and shoots the thing.
• 1:11:40
  Speaker 2: No, he has to actually get it onto a trailer
• 1:11:43
  Speaker 2: and take it to a slaughterhouse alive.
• 1:11:47
  Speaker 1: So he saws the antlers off it.
• 1:11:51
  Speaker 2: I haven't actually asked him about that. He I know
• 1:11:52
  Speaker 2: he sells Antler. If you want Antler specific stuff, he'll
• 1:11:55
  Speaker 2: sell you Antler. But yeah, I think he asked he sure.
• 1:12:00
  Speaker 1: You can transport them with the antlers on them.
• 1:12:02
  Speaker 2: I have no idea how that works. I'll ask him.
• 1:12:04
  Speaker 2: I've never asked that question.
• 1:12:05
  Speaker 1: It's red deer.
• 1:12:06
  Speaker 8: Yeah, but there's like a legal governmental process you're getting them.
• 1:12:11
  Speaker 2: He has to get onto a trailer alive to a clarehouse.
• 1:12:14
  Speaker 1: Yeah.
• 1:12:15
  Speaker 2: And there's been times where he's called me and said, hey,
• 1:12:18
  Speaker 2: I got to come. You know, I can't come this week.
• 1:12:20
  Speaker 2: I got to come next week because I couldn't catch them.
• 1:12:23
  Speaker 2: So he has to wait till they get into like
• 1:12:25
  Speaker 2: he's got like a thousand acres or something, and you know,
• 1:12:29
  Speaker 2: when they're in the barnyard he can kind of shut
• 1:12:30
  Speaker 2: a gate and corral them onto a trailer. There's been
• 1:12:33
  Speaker 2: times where he's like, I think during mating season in
• 1:12:36
  Speaker 2: the early summer spring, he can't actually catch him or something.
• 1:12:39
  Speaker 2: So there's been times like in July he's like, yeah,
• 1:12:41
  Speaker 2: they're mating or something. I can't I can't get one
• 1:12:43
  Speaker 2: for you this week.
• 1:12:44
  Speaker 4: So you order like one.
• 1:12:47
  Speaker 2: We usually get two, yeah, one or two, and then
• 1:12:52
  Speaker 2: the last couple of years we've actually been buying like
• 1:12:54
  Speaker 2: thirty at a time. There's a a friend of mine
• 1:12:57
  Speaker 2: that does a cull with like another game farm and
• 1:13:02
  Speaker 2: he's been calling animals and they actually shoot him. They
• 1:13:05
  Speaker 2: had a veterinarian on site that inspected the heart and liver,
• 1:13:09
  Speaker 2: and then the brains were sent for CWD and then
• 1:13:12
  Speaker 2: once everything was cleared, it went to a bunch of
• 1:13:14
  Speaker 2: shop and got stamped.
• 1:13:15
  Speaker 1: Got the so they check them for a CD.
• 1:13:17
  Speaker 2: Yeah, you know.
• 1:13:18
  Speaker 1: What a weird deal. I know this isn't with you guys,
• 1:13:20
  Speaker 1: but someone sent me these. I was looking at these
• 1:13:23
  Speaker 1: exchanges the other day and the deer farmers here, the
• 1:13:28
  Speaker 1: deer breeders here, not meat guys, but like antler guys.
• 1:13:32
  Speaker 1: They're trying to they're trying to use this political climate
• 1:13:40
  Speaker 1: here to try to get like the doge boys to
• 1:13:46
  Speaker 1: kill CWD research because they're sick of hearing about it. Yeah,
• 1:13:50
  Speaker 1: they don't want them researching it.
• 1:13:52
  Speaker 2: Yeah, that's a bummer.
• 1:13:53
  Speaker 1: That sucks. So they're trying to say that, Hey, while
• 1:13:55
  Speaker 1: you're throwing out all kinds of conservation work, throw that
• 1:13:57
  Speaker 1: out too.
• 1:13:58
  Speaker 2: Yeah that's unfortunate cause they don't even want to talk
• 1:14:00
  Speaker 2: about it.
• 1:14:01
  Speaker 4: Yeah, say you know what it's going to mean for that.
• 1:14:02
  Speaker 2: There was a game farm in Quebec, one of the
• 1:14:05
  Speaker 2: largest in the countries, that got completely shut down, had
• 1:14:08
  Speaker 2: to kill all their their entire herd because of CWD,
• 1:14:13
  Speaker 2: and they were just the risk of it getting out
• 1:14:15
  Speaker 2: into the wild.
• 1:14:16
  Speaker 5: People were about it in the restaurant never, no, not.
• 1:14:19
  Speaker 1: One customers, probably not on the radar at that. That's
• 1:14:22
  Speaker 1: the thing I wonder about man, is like with there
• 1:14:29
  Speaker 1: are I'm pretty sure I heard this. There are some
• 1:14:33
  Speaker 1: food banks that aren't accepting.
• 1:14:35
  Speaker 2: Oh gave me yeah.
• 1:14:37
  Speaker 1: And then also there's this there was there was a
• 1:14:41
  Speaker 1: processor that used to process for food banks. I believe
• 1:14:46
  Speaker 1: in Wisconsin. There was a guy in Wisconsin that processed
• 1:14:48
  Speaker 1: for food banks. Or Michigan maybe yeah, you know what
• 1:14:51
  Speaker 1: your email Michigan. There's a processor that you could like
• 1:14:56
  Speaker 1: dudes that like to shoot deer, but they don't know
• 1:14:58
  Speaker 1: they don't know how to cook or their square image.
• 1:15:00
  Speaker 1: They won't eat it. They will go and shoot deer,
• 1:15:04
  Speaker 1: but then they don't know what to do with it.
• 1:15:05
  Speaker 1: So they always want to donate it, right, you know,
• 1:15:08
  Speaker 1: so you know because their kids are like I want
• 1:15:11
  Speaker 1: butter doodles. So but this processor is like, I can't.
• 1:15:19
  Speaker 1: He can't have it in there anymore. Yeah, he can't
• 1:15:21
  Speaker 1: have it in his plant because of CWD. So I
• 1:15:23
  Speaker 1: wonder if if as we get more CWD spreading around more,
• 1:15:29
  Speaker 1: I always wonder, is that gonna put an end to
• 1:15:34
  Speaker 1: being able to supply food banks and charitable organizations with
• 1:15:36
  Speaker 1: deer meat.
• 1:15:37
  Speaker 2: I know they changed a bunch of laws where I
• 1:15:39
  Speaker 2: am as well, where you know, any butcher could take
• 1:15:42
  Speaker 2: game from a hunter and butcher it for them, you know,
• 1:15:45
  Speaker 2: in charge for it. And that now a lot of
• 1:15:46
  Speaker 2: them have shut down because of new rules and regulations.
• 1:15:48
  Speaker 2: They've got to clear out all of their you know,
• 1:15:51
  Speaker 2: farmed meat, wash everything down like wall, ceilings, floors, and
• 1:15:54
  Speaker 2: give everything a wash, then butcher the game, then wash
• 1:15:57
  Speaker 2: everything again, and then they're allowed to bring in you know,
• 1:16:00
  Speaker 2: farm raised products again. So a lot of the processors
• 1:16:02
  Speaker 2: just say no, they don't do it anymore.
• 1:16:03
  Speaker 1: Yeah. I just get a little bit worried about I
• 1:16:07
  Speaker 1: get a little bit worried about what that if people
• 1:16:12
  Speaker 1: if places stop accepting it, right, if people stop accepting it,
• 1:16:16
  Speaker 1: I don't think, you know, we're not in a position
• 1:16:20
  Speaker 1: where we're gonna we're not gonna be able to We're not.
• 1:16:21
  Speaker 4: In a position to kill less.
• 1:16:23
  Speaker 1: Dear. They're trying to get people to kill more deer
• 1:16:24
  Speaker 1: in a lot of suburban areas. So it's like if
• 1:16:26
  Speaker 1: they stop accepting it, I just think it's just to
• 1:16:28
  Speaker 1: be more ship winds up in the ditch.
• 1:16:30
  Speaker 8: Yeah, because people aren't There's just a lot of people
• 1:16:32
  Speaker 8: will never process their own animal.
• 1:16:35
  Speaker 1: They just won't do No, they're not gonna do it.
• 1:16:36
  Speaker 1: And like everything they shoot goes in that. And then
• 1:16:40
  Speaker 1: if people don't want to accept it, what's going to happen?
• 1:16:45
  Speaker 1: And then here's another thing that's like there's this new
• 1:16:48
  Speaker 1: this idea that never goes away, is like that we
• 1:16:51
  Speaker 1: should we should begin we should go back to the
• 1:16:54
  Speaker 1: days of selling wild deer.
• 1:16:56
  Speaker 4: Yeah, and with c w D every year being in
• 1:17:00
  Speaker 4: more and more and more.
• 1:17:01
  Speaker 1: Counties, I don't even know if that's like a great
• 1:17:04
  Speaker 1: business plan because once you have, once you have in
• 1:17:10
  Speaker 1: these areas where they're wanting they were pushing to sell
• 1:17:13
  Speaker 1: to your particularly like in the eastern US, if there's
• 1:17:16
  Speaker 1: CWD infection there percent it gets its high as fifty
• 1:17:22
  Speaker 1: percent in some places. I don't know how much of
• 1:17:26
  Speaker 1: that shit you're gonna be pushing down at the farmer's market.
• 1:17:29
  Speaker 1: Have they be like what now have they linked to CWD?
• 1:17:32
  Speaker 2: It's a human Yet never never, I hope they never will.
• 1:17:37
  Speaker 1: Yeah, like, no, no one's ever gotten it. I mean
• 1:17:40
  Speaker 1: hunters in America, not just hunters in America. I said
• 1:17:44
  Speaker 1: this one time to do a CWD researcher and they're like, no,
• 1:17:47
  Speaker 1: that's not true. And I'm like, it is true, dude.
• 1:17:48
  Speaker 1: I was like, hundreds of thousands of Americans have eaten
• 1:17:52
  Speaker 1: CWD infected meat.
• 1:17:53
  Speaker 2: Probably definitely, I would think so, dude.
• 1:17:56
  Speaker 1: Once she said no, and I was like, maybe she's right,
• 1:17:59
  Speaker 1: and I thought about it for now it and I
• 1:18:01
  Speaker 1: thought about it for a while longer. I'm like, dude,
• 1:18:03
  Speaker 1: hundreds of thousands of people have eaten CWD infected meat.
• 1:18:07
  Speaker 4: No one, no one.
• 1:18:11
  Speaker 1: But there's this like there's there's there's risk meaning mad
• 1:18:19
  Speaker 1: like you know mad cow has jumped.
• 1:18:25
  Speaker 4: Am I wrong about that?
• 1:18:26
  Speaker 2: No, Like it's no, for.
• 1:18:27
  Speaker 1: Sure, Mad. It becomes like yakub you know, christ felt,
• 1:18:32
  Speaker 1: christ felt yaka disease preon diseases have moved across the barrier.
• 1:18:41
  Speaker 1: This one has not. Okay, but there's also But what
• 1:18:45
  Speaker 1: I'm talking about is this a perception issue, like picture
• 1:18:49
  Speaker 1: that they in the East or wherever where you're at, whatever,
• 1:18:51
  Speaker 1: they start saying, hey, we're going to go back to
• 1:18:53
  Speaker 1: the days of shooting white tail deer and selling the
• 1:18:55
  Speaker 1: meat in the markets. And then you are a anti
• 1:18:59
  Speaker 1: hunting organization and you start saying, well, you know, there's
• 1:19:03
  Speaker 1: like a prion disease that is in that herd at
• 1:19:07
  Speaker 1: prevalency rates of five, ten, fifteen percent.
• 1:19:11
  Speaker 4: How much that shit you're gonna be selling?
• 1:19:13
  Speaker 1: Yeah, so no, no one's gotten it. This is the
• 1:19:20
  Speaker 1: thing we discussed all the time is there's two ways
• 1:19:24
  Speaker 1: I look at it and be like, I believe a
• 1:19:29
  Speaker 1: person that says CWD is not a problem. There's like
• 1:19:32
  Speaker 1: a litmus test that I devised that I haven't done yet,
• 1:19:37
  Speaker 1: but I need to. I'm gonna get a bunch of
• 1:19:39
  Speaker 1: CWD meat from my friends in Wisconsin. I'm gonna be like,
• 1:19:43
  Speaker 1: I want meat from all your positives. Okay, you give me,
• 1:19:49
  Speaker 1: I want ten. I want meat from ten positives. My
• 1:19:52
  Speaker 1: buddy Pat Dirkin got a positive dough this year. I
• 1:19:55
  Speaker 1: just said, semi a pound I'm gonna make. I'm gonna
• 1:19:57
  Speaker 1: get all this CWD positive meat and I'm gonna make
• 1:20:00
  Speaker 1: burgers with it. So it's all known positives and I'm
• 1:20:05
  Speaker 1: gonna make burgers. And when I get someone who tells me,
• 1:20:08
  Speaker 1: CWTS nothing to worry about, and they should cut research
• 1:20:11
  Speaker 1: funding for CWD. I'm gonna make them up that patty, yeah, lettuce, pickles, tomatoes,
• 1:20:17
  Speaker 1: however you want it, and I'm gonna be like, eat
• 1:20:20
  Speaker 1: that burger, talk, serve it to your kids. Eat that
• 1:20:24
  Speaker 1: burger and then come tell me. Eat that burger and
• 1:20:26
  Speaker 1: come tell me about it. If you eat that burger,
• 1:20:28
  Speaker 1: I believe everything you say.
• 1:20:30
  Speaker 8: There will be some people that will talk to that.
• 1:20:35
  Speaker 1: I'll gladly talk to them.
• 1:20:36
  Speaker 6: Meanwhile, we're all going to be like carrying bleach and frickin' No.
• 1:20:41
  Speaker 1: No, I don't think that.
• 1:20:42
  Speaker 6: I think that that's too thinks one in the podcast room.
• 1:20:45
  Speaker 1: No, but you're falling. You're doing the other thing. You're
• 1:20:49
  Speaker 1: doing the like everything has its extreme. Yes, So on
• 1:20:54
  Speaker 1: one extreme you got like it doesn't matter, no one.
• 1:20:56
  Speaker 4: Should pay attention to CWT.
• 1:20:57
  Speaker 1: The other extreme is like if a deer was wd
• 1:21:01
  Speaker 1: uh so much as looks at your stainless steel counter,
• 1:21:05
  Speaker 1: your stainless steel counter will forever be infected with c
• 1:21:08
  Speaker 1: w D. And it's like, can we remind everyone that
• 1:21:10
  Speaker 1: no one's gotten it from eating this ship? Yet now
• 1:21:12
  Speaker 1: we're talking about your stainless steel counter giving you c
• 1:21:16
  Speaker 1: w D.
• 1:21:16
  Speaker 4: You can't even get it from eating the meat.
• 1:21:18
  Speaker 2: Like in Ontario where I live, I don't even think
• 1:21:20
  Speaker 2: there's a resource where I could send uh my animal
• 1:21:24
  Speaker 2: to test. I don't think whereas like in you know,
• 1:21:28
  Speaker 2: I don't know if it's every state or you know,
• 1:21:30
  Speaker 2: half the states where you can send in your like
• 1:21:32
  Speaker 2: you said, your friendly.
• 1:21:33
  Speaker 1: Yeah, well that's what they're trying to do. They're trying
• 1:21:35
  Speaker 1: to like shut the whole conversation down. And and I'm like, hey, man,
• 1:21:39
  Speaker 1: I don't know. No one's gotten it. I hope no
• 1:21:41
  Speaker 1: one ever gets it. I don't want anyone to get it.
• 1:21:43
  Speaker 1: I think I think we should be investing heavily in
• 1:21:46
  Speaker 1: research to understand is it, like, to understand everything there
• 1:21:50
  Speaker 1: is about it, because you're gonna kill I think that
• 1:21:54
  Speaker 1: if if Heaven forbid, dude, Heaven forbid, if you somehow
• 1:22:01
  Speaker 1: like had some hunters whatever Heaven forbid, it would it
• 1:22:05
  Speaker 1: would destroy deer hunting. Yeah, or if they would put
• 1:22:09
  Speaker 1: them not destroyed, it would really hurt. It would shake
• 1:22:12
  Speaker 1: it up to cattle. Who knows what would happen. Yeah,
• 1:22:16
  Speaker 1: that's see. That's the other part that like the other
• 1:22:18
  Speaker 1: point I always make is like I always look like, man,
• 1:22:23
  Speaker 1: those boys aren't sweating it. Maybe I shouldn't sweat it. Yeah,
• 1:22:28
  Speaker 1: I don't know, because they're not worried about their cattle,
• 1:22:30
  Speaker 1: and their cattle look a hell of a lot more
• 1:22:32
  Speaker 1: like a deer than I do. But then other guys
• 1:22:36
  Speaker 1: are like cattle guys are sweating it. Mm hmm.
• 1:22:39
  Speaker 4: It's scary, man, Like just the unknown is scary.
• 1:22:42
  Speaker 1: But the whole burger point is that the CWD burger
• 1:22:46
  Speaker 1: I want to make is like and I do. I
• 1:22:49
  Speaker 1: am going to do this some pre pre frozen like dude,
• 1:22:54
  Speaker 1: I want I want to hear from. I want to
• 1:22:58
  Speaker 1: talk with and hang out with and converse with more
• 1:23:00
  Speaker 1: people who don't care, because then maybe it'll make me
• 1:23:02
  Speaker 1: not care because it makes me nervous.
• 1:23:04
  Speaker 4: And who wants to be nervous?
• 1:23:06
  Speaker 1: Like, no one like.
• 1:23:07
  Speaker 4: Chooses to be nervous.
• 1:23:08
  Speaker 2: Ignorance.
• 1:23:09
  Speaker 1: Yeah, when you see those drugs that are supposed to
• 1:23:11
  Speaker 1: like make you more sexually desirous, right, I'm like, if
• 1:23:20
  Speaker 1: you're not, if you have no appetite, do you wish
• 1:23:25
  Speaker 1: you did? It's a weird thing, you know what I mean?
• 1:23:30
  Speaker 1: Do you find what I'm saying like I wish I
• 1:23:33
  Speaker 1: wanted something that I can't get, but like I don't
• 1:23:36
  Speaker 1: want to be nervous about I don't want to be
• 1:23:39
  Speaker 1: nervous about CWD. But if I give my burger to
• 1:23:42
  Speaker 1: some dude and he heeds the burger, I'm like, man,
• 1:23:45
  Speaker 1: this is a true believer.
• 1:23:48
  Speaker 3: Anyway, you know.
• 1:23:50
  Speaker 6: Makes me nervous around like spinal cords, Like my dude,
• 1:23:54
  Speaker 6: like my before my dear tested negative.
• 1:23:59
  Speaker 8: But it's like.
• 1:24:00
  Speaker 5: Always there's no such thing as a negative.
• 1:24:02
  Speaker 6: It's non detected, right, And so that's the other thing
• 1:24:06
  Speaker 6: that makes me nervous. And I'm like, if I wait
• 1:24:09
  Speaker 6: three more days or wait four more days, like what's
• 1:24:12
  Speaker 6: the like preon load that would push the little meter
• 1:24:16
  Speaker 6: to detect it? And then I'm like getting all weird
• 1:24:19
  Speaker 6: about the spinal cord. And then one day I forgot
• 1:24:22
  Speaker 6: and I kind of like sectioned part of the back
• 1:24:25
  Speaker 6: and cooked it in a soup and like slurped up
• 1:24:27
  Speaker 6: the spinal cord and I was like, oh, I have.
• 1:24:31
  Speaker 7: No like personal anxiety about getting CWD.
• 1:24:35
  Speaker 1: Really would you eat my burger? I mean, I just
• 1:24:39
  Speaker 1: Randall's the first guy is gonna have the burger. Yeah,
• 1:24:43
  Speaker 1: I've gotten I've gotten deer tested company man.
• 1:24:45
  Speaker 6: No, No, I mean I just too much as a friend.
• 1:24:48
  Speaker 5: But you don't lose sleep over it.
• 1:24:50
  Speaker 1: About a meatball. I think if no, I guess Swedish meatballs.
• 1:24:53
  Speaker 7: It's one of those things where I see, I see
• 1:24:56
  Speaker 7: CWD as like this existential problem for deer in North
• 1:25:00
  Speaker 7: America and deer hunting as we know it, right, But
• 1:25:03
  Speaker 7: I think, like the odds of the piano falling out
• 1:25:07
  Speaker 7: of the sky and hitting me and I'm the first
• 1:25:09
  Speaker 7: human to get it, I see those odds is very low,
• 1:25:14
  Speaker 7: like me personally getting it, and I'm I'm the case
• 1:25:17
  Speaker 7: number one. Does that make sense?
• 1:25:20
  Speaker 4: Yeah, I don't think I'm going to be the case
• 1:25:21
  Speaker 4: number one.
• 1:25:22
  Speaker 6: I mean it'd be like everybody. It'd be like thousands
• 1:25:25
  Speaker 6: of people at the same time get it.
• 1:25:28
  Speaker 4: They would have already been getting it.
• 1:25:30
  Speaker 8: Yeah, And that kind of disease, you could carry it
• 1:25:32
  Speaker 8: around forever.
• 1:25:33
  Speaker 1: And that's how they scare you. Yeah, they tell you
• 1:25:36
  Speaker 1: what you maybe you don't know yet. It's like the
• 1:25:38
  Speaker 1: cordyceps like Last of Us show the mushroom fungus takes
• 1:25:43
  Speaker 1: over their brain. Yeah, oh, I haven't seen that.
• 1:25:46
  Speaker 2: It's a good one.
• 1:25:47
  Speaker 4: Like it's India, but you don't know it.
• 1:25:49
  Speaker 2: Oh they know it. They turn into like zombies or something.
• 1:25:52
  Speaker 2: It's like a horror kind of TV show. But there's
• 1:25:54
  Speaker 2: that mushroom, the parasitic mushroom that will take over like
• 1:25:56
  Speaker 2: an ant's brain, and it kills the ant and then
• 1:25:59
  Speaker 2: the mushroom grows out of it. It's like, would you
• 1:26:03
  Speaker 2: eat the burger? I mean, I don't think so.
• 1:26:07
  Speaker 1: I would think about it.
• 1:26:09
  Speaker 2: I would think about it.
• 1:26:10
  Speaker 1: I don't know that.
• 1:26:10
  Speaker 7: I mean, it's it's not that I I guess like
• 1:26:16
  Speaker 7: if I had if I tested a deer and it
• 1:26:18
  Speaker 7: was positive.
• 1:26:19
  Speaker 1: Mm hmm, I wouldn't eat it. Hm.
• 1:26:22
  Speaker 4: So you definitely would, right.
• 1:26:23
  Speaker 1: I mean, my burger is made of all right, it's
• 1:26:28
  Speaker 1: seasoned with But like the idea that the idea that
• 1:26:31
  Speaker 1: a deer that's.
• 1:26:34
  Speaker 7: That's either an unknown or has tested not detected, the
• 1:26:38
  Speaker 7: idea that I would be like personally anxious about somehow
• 1:26:42
  Speaker 7: that yeah, like like my own personal anxiety is I mean, Plus,
• 1:26:46
  Speaker 7: if I did get CDWD and and I was case
• 1:26:49
  Speaker 7: one when they did all the blood tests on me,
• 1:26:51
  Speaker 7: that find something else that's wrong with me, and then
• 1:26:53
  Speaker 7: that would actually be the primary concern I feel like,
• 1:26:56
  Speaker 7: you know, I just think of all the things in
• 1:26:57
  Speaker 7: the world for me personally that it's gonna that's gonna
• 1:27:00
  Speaker 7: change my arc in the universe.
• 1:27:03
  Speaker 5: It's kind of like eating fish from a lake that has.
• 1:27:06
  Speaker 3: Like high mercury.
• 1:27:08
  Speaker 1: Yeah, Like I don't care about that. I mean, I
• 1:27:11
  Speaker 1: guess for me, it's not just fish burgerful of high
• 1:27:18
  Speaker 1: mercury fish.
• 1:27:19
  Speaker 3: Yeah.
• 1:27:20
  Speaker 2: I've eaten like Ontario salmon that I later kind of
• 1:27:22
  Speaker 2: researched and was like, yeah, I probably shouldn't eat that.
• 1:27:24
  Speaker 4: It's not gonna do anything to you, dude.
• 1:27:27
  Speaker 6: I mean, but you guys were eating like you know,
• 1:27:30
  Speaker 6: your mercury poisoning.
• 1:27:31
  Speaker 4: Yeah, but it's totally different disease getting.
• 1:27:34
  Speaker 6: Like you know, it's just like health in general, maintaining or.
• 1:27:38
  Speaker 1: Yeah, yos.
• 1:27:42
  Speaker 4: Getting c j D is not having a little mercury spike.
• 1:27:46
  Speaker 6: No, I'm not saying that the same thing. But it's
• 1:27:48
  Speaker 6: like if you can. For me personally, I try to
• 1:27:52
  Speaker 6: avoid to the extent possible, Like I don't put plastic
• 1:27:55
  Speaker 6: in the microwave like it extends to I'm consistent across
• 1:27:59
  Speaker 6: the board.
• 1:28:00
  Speaker 1: Flirt you don't flirt with danger.
• 1:28:02
  Speaker 3: When you first brought up the CWD burger idea, I
• 1:28:06
  Speaker 3: believe you're going to grind the spine into the well
• 1:28:11
  Speaker 3: I someone pointed this out.
• 1:28:14
  Speaker 1: Someone pointed out, but I don't grind my spines into
• 1:28:17
  Speaker 1: my burger. Mm hmm. So it's like, out of fairness, okay,
• 1:28:25
  Speaker 1: I don't the deer. I don't eat the deer brains anyway,
• 1:28:27
  Speaker 1: so don't put it in. I don't want to dear
• 1:28:29
  Speaker 1: brain burger out of any kind would you.
• 1:28:32
  Speaker 5: Would you lose sleep if you found out after the
• 1:28:35
  Speaker 5: fact that you ate?
• 1:28:37
  Speaker 6: No?
• 1:28:38
  Speaker 1: Yeah, this is like, that's what I'm saying because I
• 1:28:40
  Speaker 1: guarantee I have. I guarantee, I think because I got buddies.
• 1:28:44
  Speaker 1: I got burdies, like buddies of mine in Wisconsin. Like
• 1:28:47
  Speaker 1: they'll be like, send you some summer sausage or something,
• 1:28:50
  Speaker 1: you know, and sure, like I probably have.
• 1:28:53
  Speaker 4: But here's the deal.
• 1:28:54
  Speaker 1: One time, See, my wife doesn't listen to anything I
• 1:28:56
  Speaker 1: say or right, so I can say this here it
• 1:28:58
  Speaker 1: won't get back to her. My daughter killed a deer
• 1:29:01
  Speaker 1: in a high c w D area or not a
• 1:29:03
  Speaker 1: high area. She killed a deer in a c w
• 1:29:05
  Speaker 1: where they recommend testing. And this is a county order
• 1:29:07
  Speaker 1: c WD cases so I submit my sample on the
• 1:29:12
  Speaker 1: way home. You just pull in and submit. I submit
• 1:29:15
  Speaker 1: my sample on the way home, and we eat the
• 1:29:19
  Speaker 1: heart right away because I kind of forgot for a minute.
• 1:29:23
  Speaker 1: Then I'm thinking to myself that something bitch comes back positive.
• 1:29:27
  Speaker 1: I either got to live with a secret car, got
• 1:29:32
  Speaker 1: tell my wife like, hey, you know, like uh, you know,
• 1:29:39
  Speaker 1: and she's gonna be pissed. But it came back negative.
• 1:29:43
  Speaker 2: Yeah. I think I had text you last summer when
• 1:29:47
  Speaker 2: I thought I infected myself an entire party with trichinosis. Yeah,
• 1:29:52
  Speaker 2: and you were like, I think I just got the
• 1:29:54
  Speaker 2: flu or something. After I had like a week later,
• 1:29:57
  Speaker 2: and I text you because I was freaked out, and
• 1:29:58
  Speaker 2: you said, no, I think it's like a for symptoms.
• 1:30:01
  Speaker 1: Yeah. And I turned out being being negative and it
• 1:30:04
  Speaker 1: was nothing, but I was I was pretty freaked out. Sure,
• 1:30:07
  Speaker 1: I didn't care that I had it.
• 1:30:08
  Speaker 2: I was freaked out that I had like potentially given
• 1:30:10
  Speaker 2: it to like thirty people at a barbecue.
• 1:30:12
  Speaker 1: It doesn't it doesn't matter.
• 1:30:14
  Speaker 3: Would you serve them bear cougar?
• 1:30:16
  Speaker 2: I did a cougar ham and we we I spit
• 1:30:20
  Speaker 2: this funny. I spit roasted a beaver and I did
• 1:30:22
  Speaker 2: a cougar ham and uh, and I remember like temping
• 1:30:26
  Speaker 2: the beaver repeatedly, and I I know I attempt the cougar,
• 1:30:29
  Speaker 2: but I couldn't remember what the final temp was And
• 1:30:32
  Speaker 2: then was it one thirty? Yeah? Yeah, And it's like
• 1:30:36
  Speaker 2: I had it was my birthday, so I had had
• 1:30:38
  Speaker 2: a few drinks. We were having fun, and the next
• 1:30:42
  Speaker 2: day I just was like, I don't really remember what
• 1:30:44
  Speaker 2: that cougar was. And then I got sick, like, you know,
• 1:30:48
  Speaker 2: four or five days after.
• 1:30:49
  Speaker 1: And was like, oh, yeah, but it doesn't matter.
• 1:30:53
  Speaker 2: Too.
• 1:30:54
  Speaker 1: Is probably tricky for you, you know, metrics. You could
• 1:30:58
  Speaker 1: meet to in metric how's that work? You know?
• 1:31:00
  Speaker 2: I use fahrenheit.
• 1:31:02
  Speaker 1: I use Yeah.
• 1:31:03
  Speaker 2: It's like in culinary school, they still teach you the
• 1:31:07
  Speaker 2: imperial temperatures. I think now maybe like because I'm you know,
• 1:31:10
  Speaker 2: old enough that maybe they weren't, but they kind of
• 1:31:13
  Speaker 2: teach you both. And just all the old school chefs
• 1:31:15
  Speaker 2: I grew everything was always fahrenheit. And a lot of
• 1:31:17
  Speaker 2: our ovens and equipment seriously come from the States too,
• 1:31:20
  Speaker 2: so I think, so they're all the dials and stuff are.
• 1:31:22
  Speaker 2: I think it's like a car, like you can see
• 1:31:24
  Speaker 2: the celsius or fahrenheit, but I think fahrenheit's more predominant.
• 1:31:26
  Speaker 1: That's because in the US, everything that matters they do
• 1:31:29
  Speaker 1: in metric, Like I think the military runs the military
• 1:31:33
  Speaker 1: runs metric. Yeah, nah, so they're not like three eighths
• 1:31:37
  Speaker 1: of an inch like my other a couple of yards
• 1:31:39
  Speaker 1: from the moon here, My oven at home is in fahrenheit.
• 1:31:42
  Speaker 2: So it's just isn't really. Yeah, I saw cooking stuff
• 1:31:45
  Speaker 2: I use fahrenheit.
• 1:31:47
  Speaker 4: And you were taught that in culinary school.
• 1:31:49
  Speaker 2: Yeah, I think they always showed you both. But like like,
• 1:31:54
  Speaker 2: like I said, our equipment it's in fahrenheit.
• 1:31:55
  Speaker 4: When you wake up in the morning, what's the temperature.
• 1:31:58
  Speaker 2: That's in celsius? Which is bizarre, Like I have to
• 1:32:02
  Speaker 2: I have to cross reference stuff when I'm traveling to
• 1:32:04
  Speaker 2: Like I know, eighties like warm, you know, nineties hot?
• 1:32:07
  Speaker 2: You know sixties seventies is like comfortable, you got thirty
• 1:32:12
  Speaker 2: two is freezing. I know the basics, but I don't
• 1:32:14
  Speaker 2: know the conversions, like exact.
• 1:32:19
  Speaker 4: Tell me about spit rolls and a beaver.
• 1:32:21
  Speaker 1: So I text a friend of mine that's indigenous, and
• 1:32:25
  Speaker 1: I someone had gifted me this beaver.
• 1:32:27
  Speaker 2: They were trapping. They said they had too many. Did
• 1:32:29
  Speaker 2: I want a beaver? And I said, you know, yes,
• 1:32:32
  Speaker 2: And this thing was gigantic. It was the biggest beaver
• 1:32:35
  Speaker 2: I've ever seen.
• 1:32:37
  Speaker 4: Don't give me vaguaries, man.
• 1:32:39
  Speaker 2: I didn't know. I didn't weigh it, but I've seen
• 1:32:41
  Speaker 2: like this thing was massive, Like it was like a
• 1:32:43
  Speaker 2: like a large dog. I show you a picture. So
• 1:32:49
  Speaker 2: I called my my buddy, who's indigenous. I said, I said,
• 1:32:52
  Speaker 2: you know, what do you guys, what do you do
• 1:32:54
  Speaker 2: with this? I don't know, like, what would someone in
• 1:32:56
  Speaker 2: your community do with beaver? Meet? And they said they
• 1:32:58
  Speaker 2: smoke it, so they always smoke. So I thought, okay,
• 1:32:59
  Speaker 2: I bought this rotisserie thing and I did a huge
• 1:33:03
  Speaker 2: open fire and and just spit roasted it. And then
• 1:33:06
  Speaker 2: so he said they smoke it, so I wanted to
• 1:33:08
  Speaker 2: smoke it over wooden charcoal. And then I I was
• 1:33:11
  Speaker 2: glazing it with birch syrup, which I just kind of
• 1:33:13
  Speaker 2: came up with that on my own because it's like
• 1:33:15
  Speaker 2: kind of molassesy, savory sweet, kind of has a tanginess
• 1:33:18
  Speaker 2: to it, and it came out awesome.
• 1:33:21
  Speaker 1: Now I got a problem where I like I missed
• 1:33:22
  Speaker 1: some of the detail. You bit you were putting the
• 1:33:25
  Speaker 1: syrup on it while you Yeah.
• 1:33:26
  Speaker 2: So I had it on a rotisserie and dripping it
• 1:33:29
  Speaker 2: on the dripping and I had like a brush and
• 1:33:31
  Speaker 2: I'd kind of brush it every every every so often, bruph.
• 1:33:35
  Speaker 3: I you know what.
• 1:33:36
  Speaker 2: I tried to make birch syrup one year, and I
• 1:33:38
  Speaker 2: got so many flies and moths in it. It was
• 1:33:40
  Speaker 2: pretty gross.
• 1:33:41
  Speaker 3: Birch.
• 1:33:42
  Speaker 2: The birch trees run after the maple trees run, and
• 1:33:46
  Speaker 2: by that time all the snow is gone and it's
• 1:33:48
  Speaker 2: actually quite warm. And you have to do it with
• 1:33:51
  Speaker 2: the tube and line system where there's no oxygen and
• 1:33:53
  Speaker 2: the flies can't get in, which I just did it
• 1:33:55
  Speaker 2: with a bucket. Oh no, kid, So if you just
• 1:33:57
  Speaker 2: hang a buck like for a maple season, that you
• 1:33:59
  Speaker 2: can hang, I do line.
• 1:34:00
  Speaker 1: Now I want to get in there.
• 1:34:01
  Speaker 2: They so like I opened the lid of this bucket
• 1:34:03
  Speaker 2: and there was like three hundred moths in this one
• 1:34:05
  Speaker 2: little bucket, and I was like, that's gross.
• 1:34:08
  Speaker 1: This whole thing is such a knowledge gap with me.
• 1:34:10
  Speaker 2: Is it's neat? It's fun.
• 1:34:12
  Speaker 1: Yeah, when we were kids, we'd run around trying to
• 1:34:14
  Speaker 1: tap stuff. We had no idea what we're doing. Yeah,
• 1:34:16
  Speaker 1: and we just like tap it the summer. Yeah. Uh yeah, no,
• 1:34:19
  Speaker 1: no experience with it. My brother Danny in Alaska, he
• 1:34:21
  Speaker 1: makes the birch sierup cool. It takes twice like the
• 1:34:24
  Speaker 1: racial is already terrible. Yeah, but it's twice as terrible, yes, yeah.
• 1:34:28
  Speaker 1: And then everything you put it on tastes like a
• 1:34:30
  Speaker 1: buckwheat pancake. Yeah, its like a molasses yeah Haines, Yeah, no,
• 1:34:36
  Speaker 1: it's so yeah.
• 1:34:37
  Speaker 2: Maybe so it's fun. So like back home, it's the
• 1:34:40
  Speaker 2: season is now in the spring, when the temperatures are
• 1:34:45
  Speaker 2: above freezing during the day and then they freeze at night.
• 1:34:47
  Speaker 2: It's sort of the optimal season.
• 1:34:50
  Speaker 1: So how'd you serve? What'd you wind up doing with
• 1:34:52
  Speaker 1: that beaver?
• 1:34:53
  Speaker 2: Then we, uh so we're shooting it for the cookbook.
• 1:34:57
  Speaker 2: So it's in the second cookbook, which is in September.
• 1:35:00
  Speaker 2: And uh we just did like a barbecue plate with it.
• 1:35:03
  Speaker 2: We sliced it, sliced some of the tail and just
• 1:35:07
  Speaker 2: had it with that bird syrup claze.
• 1:35:09
  Speaker 4: But when you did that, were you able to get it?
• 1:35:12
  Speaker 4: You didn't get where you could pull it.
• 1:35:15
  Speaker 2: It was some parts you could pull, Like I think
• 1:35:17
  Speaker 2: I did it for about ten hours or yeah, I
• 1:35:20
  Speaker 2: started in the morning.
• 1:35:21
  Speaker 1: Yeah.
• 1:35:22
  Speaker 2: So like some parts you could pull some of the thicker,
• 1:35:24
  Speaker 2: like the hind quarter stuff. I could slice like I
• 1:35:28
  Speaker 2: could physically rip it, like it wasn't like falling apart pulling,
• 1:35:30
  Speaker 2: but I could kind of pull it off the bone,
• 1:35:32
  Speaker 2: and then I sliced it. You did hide off right? Yeah?
• 1:35:34
  Speaker 1: Well yeah, well you know, and there's a mountain man
• 1:35:39
  Speaker 1: Osborne Russell Okay left a very very good journal and
• 1:35:45
  Speaker 1: he describes that. He describes the she beaters, the shoshowone
• 1:35:51
  Speaker 1: group that was in like the Absorcas. Was that where
• 1:35:53
  Speaker 1: it was when he ran into him? Was he in
• 1:35:55
  Speaker 1: the Absorcas? I think it's down by the tee towns.
• 1:35:58
  Speaker 4: Oh, was that where he ran into him?
• 1:35:59
  Speaker 1: Yeah? They when they're cooking them, they were doing it
• 1:36:03
  Speaker 1: like how you would do a hog, a roast hog,
• 1:36:07
  Speaker 1: but they're burning the hair off instead of scalding it.
• 1:36:10
  Speaker 1: So they're rolling it to burn all the hair off
• 1:36:13
  Speaker 1: and then roasting it skin on like you was a pig,
• 1:36:17
  Speaker 1: which I'm kind of dying to try.
• 1:36:19
  Speaker 4: I want a d hair one, Yeah, got it, d
• 1:36:23
  Speaker 4: hair it so it's.
• 1:36:25
  Speaker 1: Cavity back up. Was good stuff to eat inside there
• 1:36:29
  Speaker 1: and then roasted skin on. Yeah, I wonder if you
• 1:36:31
  Speaker 1: get that crackling like you would with pigskins. They're kind
• 1:36:34
  Speaker 1: of greasy. They're greasy. I'm definitely wanting to do it.
• 1:36:41
  Speaker 1: And then what you do with your mountain lion? I
• 1:36:43
  Speaker 1: got everybody.
• 1:36:46
  Speaker 2: I did like a charsius kind of Chinese barbecue sauce
• 1:36:52
  Speaker 2: that I marinated it in and uh and and smoked it.
• 1:36:55
  Speaker 2: And I say thing, I smoked it not to the
• 1:36:57
  Speaker 2: point of pulling, but where it was like really tender
• 1:36:58
  Speaker 2: and I could slice it.
• 1:37:00
  Speaker 1: You guys, don't where's you? Where's that mountain line?
• 1:37:03
  Speaker 2: From my friends? Shot that in British Columbia. Oh okay, yeah,
• 1:37:07
  Speaker 2: so he gifted that kind quarters.
• 1:37:09
  Speaker 5: What do they call him up there?
• 1:37:10
  Speaker 3: They got the.
• 1:37:13
  Speaker 2: Cats mountain lions. They say cat hunting or a mountain.
• 1:37:16
  Speaker 1: Lion, not cougar, not catamount. I've never heard cat mount
• 1:37:20
  Speaker 1: not painter. No, No, I have yet to shoot one.
• 1:37:23
  Speaker 2: I've I've I'm trying to trying to get my hands
• 1:37:26
  Speaker 2: on a tag, but they're unless you live in a
• 1:37:29
  Speaker 2: you know, province or state. I think they're they're getting
• 1:37:31
  Speaker 2: kind of expensive. You gotta know somebody here get a deal.
• 1:37:34
  Speaker 1: But does Canada the same way that for for an
• 1:37:37
  Speaker 1: American dude to go hunt or so like to go
• 1:37:39
  Speaker 1: hunt big game. For an American to go hunt big
• 1:37:41
  Speaker 1: game in Canada, there's all the guide, there's guide requirements. Yeah,
• 1:37:45
  Speaker 1: but if you hunt out of province.
• 1:37:47
  Speaker 2: In Canada, depends on the province. For me to go
• 1:37:51
  Speaker 2: to BC or Alberta, Saskatchewan, Newfoundland, most of the province
• 1:37:56
  Speaker 2: is actually except for Ontario where I live, you have
• 1:37:59
  Speaker 2: to go with a guide. I'm technically a non resident
• 1:38:01
  Speaker 2: even in my own country.
• 1:38:03
  Speaker 1: See, that's all a game birds.
• 1:38:09
  Speaker 2: I don't I think it's a big game. Small games
• 1:38:12
  Speaker 2: off that list big game, And I don't know if
• 1:38:16
  Speaker 2: it's like a safety thing. You know, they don't want
• 1:38:17
  Speaker 2: people climbing mountains that don't know what they're doing. Maybe,
• 1:38:19
  Speaker 2: I don't know, you know what kind of thing it is. Yeah,
• 1:38:22
  Speaker 2: money for you people not watching them doing the money signing.
• 1:38:28
  Speaker 2: But yeah, maybe that's a good thing, Like it's like
• 1:38:30
  Speaker 2: local economy, it's but you know, the price tag of
• 1:38:33
  Speaker 2: things now is just getting out of control. Like I'm like,
• 1:38:36
  Speaker 2: will I ever shoot a sheep?
• 1:38:37
  Speaker 6: You know?
• 1:38:38
  Speaker 1: The one cool thing.
• 1:38:39
  Speaker 2: Though about Alberta and BC in these big games. There
• 1:38:42
  Speaker 2: is a slight kind of workaround. If you know someone
• 1:38:45
  Speaker 2: that has someone that lives there and is a resident,
• 1:38:48
  Speaker 2: they can apply It's called the permission to a company.
• 1:38:52
  Speaker 2: So I can go with a local that lives there,
• 1:38:55
  Speaker 2: and we have to apply for this permission to a
• 1:38:57
  Speaker 2: company three months before the season or something, and then
• 1:39:00
  Speaker 2: I can put in for the draw and then potentially
• 1:39:02
  Speaker 2: draw tag.
• 1:39:03
  Speaker 3: Spencer was just researching the old permission to a company.
• 1:39:07
  Speaker 1: I've had people invite me on those permission to accompanies. Yeah,
• 1:39:12
  Speaker 1: but you know, it's so I'd love to understand it better.
• 1:39:15
  Speaker 1: I mean, you got to have It's hard to understand
• 1:39:20
  Speaker 1: your own state. Yeah, you know, I'm always explaining what
• 1:39:23
  Speaker 1: goes on here, and it changes all the time. It's
• 1:39:25
  Speaker 1: hard to get like a good grip. And then you're
• 1:39:26
  Speaker 1: talking about like a huge place with all these you know,
• 1:39:28
  Speaker 1: how many what seven? How many provinces are there? Thirteen?
• 1:39:31
  Speaker 1: There is ten provinces, three territories.
• 1:39:34
  Speaker 4: See that randall something like that?
• 1:39:35
  Speaker 1: Pretty good, I corrected myself.
• 1:39:39
  Speaker 2: I'm gonna count.
• 1:39:43
  Speaker 4: Tell tell us about the book, though, man, tell us
• 1:39:44
  Speaker 4: about your new cookbook.
• 1:39:46
  Speaker 2: Cookbook? Well, the first cookbook did did really well, and
• 1:39:49
  Speaker 2: I think It surprised my publisher as a first time
• 1:39:51
  Speaker 2: Canadian author, you know, thanks to guys like you. It
• 1:39:56
  Speaker 2: did really well in the States, so I think they
• 1:39:57
  Speaker 2: were really surprised.
• 1:39:59
  Speaker 1: You know.
• 1:39:59
  Speaker 2: It was in every bass pro across the country, which
• 1:40:01
  Speaker 2: I thought was pretty amazing.
• 1:40:03
  Speaker 6: It was amazing.
• 1:40:04
  Speaker 1: Yeah, thank you.
• 1:40:06
  Speaker 2: And that was a passion project for me for like
• 1:40:08
  Speaker 2: ten years. I worked on that thing. I originally thought, oh,
• 1:40:10
  Speaker 2: I'm mean a self published and I did a lot
• 1:40:12
  Speaker 2: of the photography just because I was like a twenty
• 1:40:14
  Speaker 2: year old kid, you know, take an interest in something
• 1:40:17
  Speaker 2: and run around with a camera. I couldn't really afford
• 1:40:20
  Speaker 2: a photographer, so I thought I'll just take you know,
• 1:40:22
  Speaker 2: pictures myself, and you know.
• 1:40:24
  Speaker 1: And then.
• 1:40:26
  Speaker 2: So the first book did really really well, and then
• 1:40:28
  Speaker 2: you know, a lot of years went by and my
• 1:40:30
  Speaker 2: publisher said, hey, you know what you think about a
• 1:40:32
  Speaker 2: second book? And I really love you know, I love barbecue,
• 1:40:37
  Speaker 2: you know, but you know, I'm not really known as
• 1:40:38
  Speaker 2: a barbecue guy. Yeah, but you know, because at first
• 1:40:45
  Speaker 2: I was like, oh, I'd like to do a barbecue book,
• 1:40:46
  Speaker 2: and that's like, well, not really a pitmaster. But then
• 1:40:49
  Speaker 2: I started thinking about it.
• 1:40:49
  Speaker 4: I felt like you were like a you felt like
• 1:40:51
  Speaker 4: you were like an inner lower.
• 1:40:52
  Speaker 1: Yeah, you know like that, what's that syndrome the imposters?
• 1:40:56
  Speaker 3: Maybe is barbecue like popular it is.
• 1:41:00
  Speaker 2: But you know, Canada doesn't have its own barbecue culture
• 1:41:02
  Speaker 2: right now, Like there's like, you know, the Carolina barbecue
• 1:41:05
  Speaker 2: versus Texas and you know so, but then I was,
• 1:41:07
  Speaker 2: I want to, you know, really make it authentic. And
• 1:41:10
  Speaker 2: then I thought, you know what do I love most?
• 1:41:12
  Speaker 2: And it's like, I love cooking over a fire. So
• 1:41:14
  Speaker 2: the second book is all over the fire.
• 1:41:18
  Speaker 4: Do you guys do that in your restaurant?
• 1:41:19
  Speaker 2: We have some We have a little live fire grill
• 1:41:21
  Speaker 2: that we finish everything on. So we'll like pants here
• 1:41:24
  Speaker 2: a rabbi and we have a bison ribbi. We cast
• 1:41:27
  Speaker 2: iron pants, sear it, and then we finish it on
• 1:41:30
  Speaker 2: this little charcoal barbecue that's a and it just imparts that,
• 1:41:34
  Speaker 2: like you know, that little charcoal kiss of smoke into it,
• 1:41:39
  Speaker 2: charcoal that a lot of people comment, they're like, what's
• 1:41:42
  Speaker 2: different about your meat? And it's like, oh, it's finished
• 1:41:43
  Speaker 2: on charcoal. And then but yeah, there's just something about
• 1:41:47
  Speaker 2: cooking over a live fire like you can't. You can't.
• 1:41:50
  Speaker 2: It's hard to explain. But it's just it tastes better.
• 1:41:53
  Speaker 2: And I don't you know, I don't know why that is.
• 1:41:54
  Speaker 2: It's whether you're just because you're standing around watching the flames,
• 1:41:58
  Speaker 2: being outside, you know, all those things that go along
• 1:42:00
  Speaker 2: with it, you know, you and everyone in this room
• 1:42:02
  Speaker 2: knows about you know what cooking like cooking at camp
• 1:42:05
  Speaker 2: is like, like why does it taste so good? And
• 1:42:07
  Speaker 2: then when you go home it's it's good, but it's
• 1:42:09
  Speaker 2: not the same, you know, And is it? Is it
• 1:42:11
  Speaker 2: the experience outdoors? Is it that you're so hungry because
• 1:42:15
  Speaker 2: you've been hiking a mountain, you know, on your on
• 1:42:17
  Speaker 2: your sheep hunt or whatever it is. You know, why
• 1:42:19
  Speaker 2: does that meal taste so good? It's over the fire,
• 1:42:21
  Speaker 2: you know, and it's a it's as a professional chef
• 1:42:24
  Speaker 2: like I, I can't figure it out, you know. And
• 1:42:26
  Speaker 2: it's so that's what I was passionate about. I thought,
• 1:42:29
  Speaker 2: you know, this was this is gonna be a fun
• 1:42:32
  Speaker 2: project to do all over the fire and h and yeah,
• 1:42:35
  Speaker 2: it proved to be a lot harder than the first
• 1:42:37
  Speaker 2: one because everything had to be done outside over a fire. Yeah,
• 1:42:41
  Speaker 2: but there's a lot a lot more seafood in this book,
• 1:42:44
  Speaker 2: and there's still some desserts and cocktails and stuff I
• 1:42:47
  Speaker 2: worked into it that you can be made over the
• 1:42:48
  Speaker 2: fire or on a smoker.
• 1:42:51
  Speaker 1: And h and yeah, I'm really excited about it. You
• 1:42:54
  Speaker 1: got photos all over the place. Yeah, I did a
• 1:42:57
  Speaker 1: lot of travel.
• 1:42:58
  Speaker 2: I'm really really fortunate to uh to work with some
• 1:43:01
  Speaker 2: some cool hunting companies that kind of helped me on
• 1:43:03
  Speaker 2: the travel stuff. And uh, yeah, the muskox is in there,
• 1:43:08
  Speaker 2: Antelope is in there, Elk is in there, and grease balls, lakers,
• 1:43:18
  Speaker 2: there's some lake rod in there.
• 1:43:20
  Speaker 1: Love those things. But I was more joking about when
• 1:43:22
  Speaker 1: I was a kid, that's what people they were. They
• 1:43:25
  Speaker 1: went through a period of being. That's weird. Man Like
• 1:43:29
  Speaker 1: in Michigan, they went through a period of being.
• 1:43:31
  Speaker 5: It was probably because of like the introduced salmon and
• 1:43:34
  Speaker 5: people looked at them.
• 1:43:36
  Speaker 4: They got all excited about.
• 1:43:37
  Speaker 1: Yeah, I think that's like those that fishery was built
• 1:43:39
  Speaker 1: on lakers, not built on I mean, lakers were a
• 1:43:42
  Speaker 1: huge part of the fishery, you know, and then they
• 1:43:45
  Speaker 1: kind of got decimated by lampreys. Salmon came in, and
• 1:43:50
  Speaker 1: then when I was a little kid, people would talk
• 1:43:52
  Speaker 1: about Lake Trout like almost being like adjacent to a
• 1:43:55
  Speaker 1: rough fish.
• 1:43:56
  Speaker 4: Now they're celebrated again.
• 1:43:57
  Speaker 1: You know, Damn they're good, man, They're so good.
• 1:44:00
  Speaker 2: I was actually fishing for the lake trout last week
• 1:44:03
  Speaker 2: with some buddies, and I was actually getting frustrated. I
• 1:44:07
  Speaker 2: didn't catch any good eating size when we're catching these monsters,
• 1:44:09
  Speaker 2: which is like unreal through the ice, through the ice.
• 1:44:13
  Speaker 1: I'd never caught.
• 1:44:14
  Speaker 2: Anything that big, any kind of fish through the ice before,
• 1:44:16
  Speaker 2: so I was like freaking out. And then I was like,
• 1:44:20
  Speaker 2: we can't eat these in this big and they're like no,
• 1:44:22
  Speaker 2: like you can't eat their way like mushy, and like
• 1:44:24
  Speaker 2: they're not good to eat when they're big, because I've
• 1:44:27
  Speaker 2: I've caught lots of small ones, you know, through the
• 1:44:30
  Speaker 2: ice in different different lakes and up north a couple
• 1:44:34
  Speaker 2: summers ago, I caught like a forty five pound lake trout.
• 1:44:37
  Speaker 1: Wow.
• 1:44:37
  Speaker 2: Wow. Yeah, there's a lodge. They're called Plumbers Arctic lodges,
• 1:44:42
  Speaker 2: and they're a great Bear lake in the Northwest Territories
• 1:44:46
  Speaker 2: and they're one of the deepest lakes in the world.
• 1:44:48
  Speaker 2: I have forty five pound lake trout and that's not
• 1:44:50
  Speaker 2: even like their record is seventy.
• 1:44:52
  Speaker 1: They like to the record record out of it.
• 1:44:54
  Speaker 4: I think wasn't Michigan. Wasn't there a ninety pounder came
• 1:44:56
  Speaker 4: out of.
• 1:44:56
  Speaker 3: Mission the world records out of.
• 1:45:00
  Speaker 1: Slave Lake.
• 1:45:01
  Speaker 3: Mate, what it's out of Canada?
• 1:45:03
  Speaker 1: It's over one hundred.
• 1:45:04
  Speaker 4: Yeah, I feel like the Missy.
• 1:45:06
  Speaker 1: There's one. There's like an account of a ninety something
• 1:45:08
  Speaker 1: from mission. But it was so long ago, you wonder
• 1:45:10
  Speaker 1: what the hell they measured it on. Yeah, like bags
• 1:45:13
  Speaker 1: of sand on one of the little deals.
• 1:45:14
  Speaker 2: You know, the scales of justice. But that Yeah, so
• 1:45:18
  Speaker 2: that place was. But I never caught one that big
• 1:45:20
  Speaker 2: through the ice. So this one's pret it's probably like
• 1:45:22
  Speaker 2: fifteen twenty pounds range. But uh yeah it was wild
• 1:45:26
  Speaker 2: and I had gone. I wasn't expecting to catch anything
• 1:45:28
  Speaker 2: that big. So I used my little six inch auger
• 1:45:30
  Speaker 2: and my buddies had an eight inch auger and I'm
• 1:45:33
  Speaker 2: like yelling at them to come over and give me
• 1:45:34
  Speaker 2: a hand because.
• 1:45:35
  Speaker 1: I widened the hole.
• 1:45:36
  Speaker 3: Well, I was like, what are we gonna do here?
• 1:45:38
  Speaker 2: You know, we got it through. It was pretty pretty
• 1:45:40
  Speaker 2: uh challenging what we got it through. But yeah, it's
• 1:45:43
  Speaker 2: uh so anyway I've been, I've been on a big
• 1:45:44
  Speaker 2: ice fishing kick. Lately.
• 1:45:46
  Speaker 4: Did you guys put a gaff into it to drag
• 1:45:47
  Speaker 4: it up through that small hole?
• 1:45:48
  Speaker 1: No, No, we just suck her hand in them, because
• 1:45:51
  Speaker 1: that's the thing you want, Like when the whole when
• 1:45:53
  Speaker 1: you get real deep ice, yeah, that you can't get
• 1:45:56
  Speaker 1: you know, And when they come up and that hooks
• 1:45:59
  Speaker 1: I'm talking about nors, but you know northerns, but have
• 1:46:02
  Speaker 1: been the same with lake trout.
• 1:46:03
  Speaker 4: Yeah, is the hooks coming outside of their mouth.
• 1:46:06
  Speaker 1: And when he comes up to the ice, he's like
• 1:46:09
  Speaker 1: sideways in there, Yeah, where the front of his face
• 1:46:12
  Speaker 1: is on one side of the hole and his gill
• 1:46:14
  Speaker 1: covers on the other side of the hole, and no
• 1:46:15
  Speaker 1: amount of it's so hard to ever get him fanaggled. Yeah,
• 1:46:19
  Speaker 1: to get his head because you can't because the whole
• 1:46:22
  Speaker 1: the ice is too thick to manipulate it by right
• 1:46:24
  Speaker 1: pulling the line around. So we would turn into a
• 1:46:27
  Speaker 1: drywall anchor.
• 1:46:28
  Speaker 2: Yeah.
• 1:46:28
  Speaker 4: Yeah, yeah, we would just take a big fishing hook.
• 1:46:33
  Speaker 1: I have one that's just it's a big treble hook
• 1:46:35
  Speaker 1: on the end of a long graphite fishing rod. Yeah,
• 1:46:39
  Speaker 1: that you can just put down there and just try
• 1:46:41
  Speaker 1: to get something into him. Yeah, to pull him up
• 1:46:43
  Speaker 1: finagle his head around.
• 1:46:45
  Speaker 2: Yeah, we were on like twelve inches, so we just
• 1:46:46
  Speaker 2: stuck her hand down, pulled them up.
• 1:46:50
  Speaker 1: That forty five pounder. That's cool.
• 1:46:51
  Speaker 2: Yeah, and you got a cool way of cooking them
• 1:46:53
  Speaker 2: in the book. The lake trout we just did over
• 1:46:56
  Speaker 2: a fire, and then we maybe got that one that
• 1:46:59
  Speaker 2: picture where it's like pro oh that's uh, that's a steelhead.
• 1:47:03
  Speaker 1: And that some reas I thought. I remember that being a.
• 1:47:08
  Speaker 2: Yeah, I nailed that to a cedar plank. I put
• 1:47:10
  Speaker 2: some culp behind it and with that over far.
• 1:47:12
  Speaker 3: That was cool.
• 1:47:13
  Speaker 1: Yeah, really cool pictures.
• 1:47:15
  Speaker 2: Thanks, Yeah, thanks, Yeah, so some of those, A lot
• 1:47:18
  Speaker 2: of those. I took the ones in nature I take
• 1:47:20
  Speaker 2: myself and then my business partner takes the the indoor
• 1:47:23
  Speaker 2: kind of play.
• 1:47:24
  Speaker 4: That's a lot of your photography. Yeah, yeah, it's talented.
• 1:47:30
  Speaker 1: You know.
• 1:47:31
  Speaker 2: I can take I'm not you know, I use auto
• 1:47:33
  Speaker 2: mode a lot. I can. I can manipulate some stuff
• 1:47:37
  Speaker 2: in manual mode, you know, but I'll take a picture
• 1:47:39
  Speaker 2: in auto and then try and correct some stuff. But yeah, yeah,
• 1:47:42
  Speaker 2: I just point and shoot.
• 1:47:43
  Speaker 4: How many recipes are in the book.
• 1:47:44
  Speaker 2: Thinks about one hundred this one as well. Yeah, yeah,
• 1:47:47
  Speaker 2: the seafood one, I got them down to eighty because
• 1:47:49
  Speaker 2: I'm like, I don't know if that's a lot. So
• 1:47:52
  Speaker 2: the number three is going to be eighty, but yeah,
• 1:47:54
  Speaker 2: this one's one hundred.
• 1:47:55
  Speaker 1: When you're doing it, how much when you're putting a
• 1:47:57
  Speaker 1: book together, how much do you think of it? Like
• 1:48:01
  Speaker 1: how do you imagine the balance between things that people
• 1:48:05
  Speaker 1: wouldn't think to eat? And so you're trying to convince
• 1:48:09
  Speaker 1: people to try stuff which I would put like, I mean,
• 1:48:13
  Speaker 1: people have always eaten beavers, but I'll put beavers in
• 1:48:15
  Speaker 1: that pile. Mountain lions I have always been eating, but
• 1:48:17
  Speaker 1: I'll put mountain lines in the pile. So like just
• 1:48:20
  Speaker 1: general Joe Blow, Like there's always subcultures that consume this stuff,
• 1:48:24
  Speaker 1: but like the general Joe Blow is going to be
• 1:48:26
  Speaker 1: reluctant to try, So you want to encourage them. On
• 1:48:31
  Speaker 1: the other hand, you want to have the stuff that's
• 1:48:33
  Speaker 1: just easy and good everybody knows is good.
• 1:48:36
  Speaker 2: Are you aware of this? The mix the sales?
• 1:48:39
  Speaker 4: Yeah, like yeah, yeah, what is your mix?
• 1:48:41
  Speaker 1: Like what's your personal mix?
• 1:48:42
  Speaker 2: I think I think my publisher called them, our editor
• 1:48:44
  Speaker 2: called them, like the aspirational recipes. I think there's a.
• 1:48:47
  Speaker 1: Five to ten percent kind of weird stuff. Yeah, the
• 1:48:50
  Speaker 1: weird stuff.
• 1:48:51
  Speaker 2: So I think it's probably five or ten percent you know,
• 1:48:53
  Speaker 2: weird's aspiration and then yeah, I just I cook what
• 1:48:56
  Speaker 2: I like and I want, you know, And there's there's
• 1:48:59
  Speaker 2: like a uh, you know, porketta, which is like an
• 1:49:03
  Speaker 2: Italian staple with you know, with pork and uh, you know.
• 1:49:07
  Speaker 2: So it's not like that's not you know, really anything new,
• 1:49:10
  Speaker 2: but uh, it's just stuff that I like to cook.
• 1:49:13
  Speaker 2: And maybe you know, somebody in uh, you know, rural
• 1:49:16
  Speaker 2: Mississippi has never done a porketta, you know, so they
• 1:49:18
  Speaker 2: can see that book. But it's it's again, it's not
• 1:49:20
  Speaker 2: like I'm reinventing the wheel, but it's just I just
• 1:49:23
  Speaker 2: want to share with people what what I like to cook,
• 1:49:25
  Speaker 2: and you can use wild ingredients doing it.
• 1:49:27
  Speaker 8: I'm looking at like some of the some of your
• 1:49:30
  Speaker 8: barbecue recipes for instance, and you have like smoke cougar
• 1:49:34
  Speaker 8: ham bear ribs. So it's like pretty cool that you know,
• 1:49:40
  Speaker 8: you've got some some odd odds well not odd, but
• 1:49:44
  Speaker 8: like species.
• 1:49:46
  Speaker 3: Yeah, asration.
• 1:49:47
  Speaker 5: But do you then like if you can't get a cougar.
• 1:49:51
  Speaker 1: Do it with this.
• 1:49:53
  Speaker 2: I don't know if I gave uh, you know, alternative
• 1:49:57
  Speaker 2: ingredients for cougar and you know, for a lot of
• 1:49:59
  Speaker 2: the gay my publisher did ask like if you can't
• 1:50:01
  Speaker 2: use bison and use use a grass fed beef or
• 1:50:04
  Speaker 2: stuff like that. But yeah, the cougar, that's it's pretty
• 1:50:07
  Speaker 2: hard to you know, switch that out. You know, squirrel,
• 1:50:09
  Speaker 2: you could switch out rabbit or something. But yeah, like
• 1:50:12
  Speaker 2: for for bear ribs or you know, I guess the
• 1:50:15
  Speaker 2: closest thing might be like bison ribs.
• 1:50:16
  Speaker 3: That makes me want to like just think about bear
• 1:50:18
  Speaker 3: the bear.
• 1:50:19
  Speaker 2: They're so good. Use a sauce. All that I learned
• 1:50:23
  Speaker 2: from my dear farmer. And yeah, you can just cut
• 1:50:26
  Speaker 2: like whatever size you know, length the rib you want.
• 1:50:29
  Speaker 2: These ones, I did probably like four or five inch
• 1:50:32
  Speaker 2: cuts down the rib.
• 1:50:33
  Speaker 1: And you're not you're leaving all the fat everything, so
• 1:50:37
  Speaker 1: you're not you're just taking the hide off.
• 1:50:39
  Speaker 4: You're not trimming the outer layers hide off.
• 1:50:42
  Speaker 2: And then there's probably like a bear that was a
• 1:50:46
  Speaker 2: spring bear and uh and yeah, so then I put
• 1:50:51
  Speaker 2: on the smoker. You know, I had a dry rub
• 1:50:54
  Speaker 2: on it, smoked it. I kind of treated it like
• 1:50:56
  Speaker 2: a brisket where I you know, wanted to hit you know,
• 1:50:59
  Speaker 2: one hundred and sixty sixty five for the stall, and
• 1:51:01
  Speaker 2: then I wrapped it in tinfoil just to keep that
• 1:51:04
  Speaker 2: moisture in and then what and then just cook it
• 1:51:07
  Speaker 2: till like two hundred and two o five fahrenheit until
• 1:51:09
  Speaker 2: you could actually like pull the bones apart.
• 1:51:11
  Speaker 1: No brazing at all, just all done in the foil.
• 1:51:13
  Speaker 2: All done in the foil. The bear ribs were fatty
• 1:51:16
  Speaker 2: enough they didn't need to deer ribs. I'll put like
• 1:51:18
  Speaker 2: a splash of beer in or something in the foil,
• 1:51:20
  Speaker 2: and or I'll put it on a like I'll smoke
• 1:51:23
  Speaker 2: them first to get the smoke flavor in there, and
• 1:51:25
  Speaker 2: then I'll put it on a baking sheet. I can add,
• 1:51:27
  Speaker 2: you know, splash a beer or something, some stock, and
• 1:51:29
  Speaker 2: then cover it. But it also that's the thing about
• 1:51:33
  Speaker 2: game Meet. You know, if you shot a lean spring bear,
• 1:51:35
  Speaker 2: maybe you do need to use some liquid in there. Yeah,
• 1:51:39
  Speaker 2: but for that one, it was you see about the picture,
• 1:51:41
  Speaker 2: like it's pretty fatty. There's a good meaty it almost
• 1:51:43
  Speaker 2: looks like a beef short rib. It's kind of so meaty.
• 1:51:47
  Speaker 1: Yeah.
• 1:51:50
  Speaker 4: You know what I made Monday night that bummed me
• 1:51:52
  Speaker 4: out was.
• 1:51:54
  Speaker 1: I had this, I'd killed a pig in Texas, a
• 1:51:57
  Speaker 1: wild pig. Yeah it was fatty, right, But there were
• 1:52:01
  Speaker 1: so many pigs around. You could go sneak into the
• 1:52:04
  Speaker 1: you could sneak into the what they called the sounder.
• 1:52:07
  Speaker 1: You can sneak into the little party and look for
• 1:52:10
  Speaker 1: the fat ones. Just it was just like a freak
• 1:52:13
  Speaker 1: thing where there was just like you never imagined you
• 1:52:16
  Speaker 1: could pick fat ones out. And I had one that
• 1:52:19
  Speaker 1: I was like, you so seldom get a wild hog
• 1:52:21
  Speaker 1: was just like layered and fat, and I was so
• 1:52:23
  Speaker 1: excited about these little ribs. I cut up the little
• 1:52:25
  Speaker 1: wild hog riblet.
• 1:52:26
  Speaker 6: I think I have the other half of that which
• 1:52:28
  Speaker 6: I haven't cooked yet.
• 1:52:29
  Speaker 1: Okay, well they were good, so I did a braize
• 1:52:31
  Speaker 1: on them and then threw them in the oven.
• 1:52:36
  Speaker 4: It's like too much of a good thing. Oh no,
• 1:52:38
  Speaker 4: my kids were not into it.
• 1:52:41
  Speaker 1: Just just the cloopiest. I never thought you could have
• 1:52:47
  Speaker 1: it be there's like two.
• 1:52:50
  Speaker 5: Like it did render out or like.
• 1:52:54
  Speaker 6: Glatinous.
• 1:52:55
  Speaker 1: What I needed to do is put it in an
• 1:52:56
  Speaker 1: oven at low heat and let that ship drip out
• 1:53:00
  Speaker 1: a long time. Try out a little bit I was
• 1:53:04
  Speaker 1: eating from you. I ate them and enjoyed my daughters
• 1:53:08
  Speaker 1: like yeah, they but they don't like They don't eat
• 1:53:11
  Speaker 1: a lot of they don't like real faty meat. They're
• 1:53:13
  Speaker 1: just not used to it. And my kids don't either.
• 1:53:15
  Speaker 2: Like kind of breaks my heart when I see people
• 1:53:17
  Speaker 2: like cut the fat off a strip line and they
• 1:53:19
  Speaker 2: leave it on their plate, like, oh, that's that's.
• 1:53:21
  Speaker 3: The best part. If you're surprised to hear that, because
• 1:53:27
  Speaker 3: my kids, you know, that's the reason they love the
• 1:53:29
  Speaker 3: Mallard duck is because they're like, oh, wow, you're actually
• 1:53:31
  Speaker 3: serving us something with some fat, and you know, the
• 1:53:35
  Speaker 3: skin's the best part.
• 1:53:36
  Speaker 1: They I don't like it all over their face. My
• 1:53:39
  Speaker 1: wife likes you don't like it. She don't like domestic meat.
• 1:53:41
  Speaker 1: She don't like beef steaks, she likes she don't like
• 1:53:43
  Speaker 1: any of that kind of fat.
• 1:53:44
  Speaker 2: She likes it older.
• 1:53:45
  Speaker 3: If you treated it more like you would treat a
• 1:53:47
  Speaker 3: domestic rack of ribs, if it would have come out better.
• 1:53:51
  Speaker 1: Yeah, if you just smoked it, it's I treated it
• 1:53:55
  Speaker 1: just like I did, just what I would do for
• 1:53:57
  Speaker 1: like deer ribs, And it was just the wrong move
• 1:53:59
  Speaker 1: I got after I'm gonna put him back and I'm
• 1:54:01
  Speaker 1: gonna mess with up. I haven't given up that's.
• 1:54:02
  Speaker 2: The secret of cooking. When people are like, oh, how
• 1:54:04
  Speaker 2: do It's like practice. You just got to practice to
• 1:54:06
  Speaker 2: try new things. And you tried braising it, you know,
• 1:54:08
  Speaker 2: and didn't get the same results. So it's like try
• 1:54:11
  Speaker 2: straight smoking it.
• 1:54:11
  Speaker 1: Well, I'm going back down and I'm going back down
• 1:54:14
  Speaker 1: to that same place and I'm gonna hunt me down
• 1:54:16
  Speaker 1: another little fatty and I'm gonna try to do it.
• 1:54:18
  Speaker 4: But you don't get a chance to practice with fat
• 1:54:20
  Speaker 4: wild hogs?
• 1:54:21
  Speaker 1: Is there aren't many a mountain? What Jesse Griffiths was
• 1:54:24
  Speaker 1: Jesse Griffiths put.
• 1:54:25
  Speaker 4: A number on it one time.
• 1:54:26
  Speaker 1: No, it wasn't him.
• 1:54:27
  Speaker 4: It was Remember remember I do Clayton Saunders.
• 1:54:30
  Speaker 1: He was really good the obesity rate among wild hogs.
• 1:54:33
  Speaker 6: Like, how many are fat?
• 1:54:35
  Speaker 2: No?
• 1:54:35
  Speaker 1: I said, that was it Clayton Saunders down in Texas.
• 1:54:38
  Speaker 3: I can't remember what we're talking.
• 1:54:39
  Speaker 1: I said, like of all the of all like all
• 1:54:44
  Speaker 1: wild pigs, how many are suitable? Remember he put as
• 1:54:48
  Speaker 1: he put a hog shoulder, Yeah, he put a hog
• 1:54:52
  Speaker 1: shoulder in a smoker Texas style, had a mop.
• 1:54:58
  Speaker 4: And I said, how many like one out of what
• 1:55:02
  Speaker 4: is suitable to do that with.
• 1:55:03
  Speaker 1: The front shoulder? And I feel like he says something like, man,
• 1:55:06
  Speaker 1: one in a hundred, Wow, I'll do that. But it
• 1:55:11
  Speaker 1: wasn't that it wasn't that bad. It was bad, but
• 1:55:13
  Speaker 1: it wasn't that bad that he would do a again.
• 1:55:18
  Speaker 1: Just to be clear that he would take a whole
• 1:55:21
  Speaker 1: front leg from a wild pig and do it the
• 1:55:23
  Speaker 1: way he cooked it for us, which was phenomenally. He said,
• 1:55:26
  Speaker 1: it's like a one and whatever, like treating it like
• 1:55:28
  Speaker 1: exactly and not need to bring any extra stuff to
• 1:55:33
  Speaker 1: the show.
• 1:55:34
  Speaker 7: You know, we did ribs this weekend, and I also
• 1:55:37
  Speaker 7: learned a little trick for next time.
• 1:55:40
  Speaker 1: Bison ribs and I brought.
• 1:55:43
  Speaker 7: I had just the whole side of ribs and they're frozen,
• 1:55:48
  Speaker 7: and I went to cut them up into those like
• 1:55:50
  Speaker 7: five inch strips.
• 1:55:52
  Speaker 1: Huh.
• 1:55:53
  Speaker 7: And they did it in the kitchen with the saws
• 1:55:55
  Speaker 7: all sure and frozen frozen little me and bone dust
• 1:56:02
  Speaker 7: all over the backsplash.
• 1:56:03
  Speaker 1: Your wife get out about stuff like that. Yeah, that
• 1:56:05
  Speaker 1: was that was a good lesson learned. Weird mind like
• 1:56:09
  Speaker 1: like she just doesn't man, as long as I clean
• 1:56:11
  Speaker 1: it up. Oh yeah, I clean it up too.
• 1:56:14
  Speaker 7: But it was just like this was a thing that
• 1:56:15
  Speaker 7: didn't need to happen. It would have been much easier
• 1:56:17
  Speaker 7: to do that, do the saws alling outside.
• 1:56:20
  Speaker 1: If I didn't clean it up, I'd hear about it. Yeah,
• 1:56:23
  Speaker 1: but I could cut up a person on our counter
• 1:56:25
  Speaker 1: and she's not caring if I clean it up. Do
• 1:56:28
  Speaker 1: you know what I'm saying? Yeah, yeah, no, we have
• 1:56:31
  Speaker 1: our program's a little different. She doesn't like that kind
• 1:56:33
  Speaker 1: of stuff. Yeah, it's just like, well, I'll call her,
• 1:56:36
  Speaker 1: She'll probably hear about it.
• 1:56:38
  Speaker 3: No, I think you're pushing it there with the person analogy.
• 1:56:41
  Speaker 3: I think she would care.
• 1:56:44
  Speaker 5: Depends on the person.
• 1:56:49
  Speaker 4: If I cleaned up, I wouldn't need to hear about it.
• 1:56:54
  Speaker 2: That's a secret.
• 1:56:55
  Speaker 1: It was a secret maybe Okay, not a person. But
• 1:57:00
  Speaker 1: I'm saying, yeah, not like there's like a person. There's
• 1:57:06
  Speaker 1: like legal implications. What I'm saying is like, if I
• 1:57:10
  Speaker 1: clean up, I don't need to worry about.
• 1:57:13
  Speaker 4: What I do in the kitchen.
• 1:57:15
  Speaker 3: Yeah.
• 1:57:15
  Speaker 8: And she's walking through your garage every day where there's
• 1:57:18
  Speaker 8: like hides hanging, and.
• 1:57:20
  Speaker 4: Yeah, she's just like clean clean that shit up. I
• 1:57:22
  Speaker 4: don't know when you're done.
• 1:57:23
  Speaker 7: That's just it might be that it might be that
• 1:57:27
  Speaker 7: my my cleanup is like a ninety seven out of
• 1:57:32
  Speaker 7: one hundred. You know, there's always some residual.
• 1:57:35
  Speaker 1: Do you think your wife would come on the show. Yeah, happily.
• 1:57:41
  Speaker 6: She's been on trivia.
• 1:57:42
  Speaker 4: That'd be a great episode, man, just interview Randall's wife.
• 1:57:48
  Speaker 3: Fantastic.
• 1:57:48
  Speaker 5: She actually she actually uh, she.
• 1:57:51
  Speaker 7: Was listening to the Trivia like the past couple of
• 1:57:55
  Speaker 7: Trivia episodes, uh, the other day, and she said, what
• 1:57:59
  Speaker 7: what my her new favorite game to play is instead
• 1:58:02
  Speaker 7: of trying to answer the questions, it's trying to guess
• 1:58:04
  Speaker 7: which one Seth gets right.
• 1:58:08
  Speaker 1: That's cruel, man, like even set that well.
• 1:58:13
  Speaker 7: She just sort of like she doesn't know Seth that well,
• 1:58:15
  Speaker 7: but she like she listens along. She's sort of playing
• 1:58:19
  Speaker 7: this meta game on top of it. It's like, based
• 1:58:21
  Speaker 7: on what Seth gets wrong and right.
• 1:58:23
  Speaker 1: Does she root for you?
• 1:58:24
  Speaker 4: Do you feel?
• 1:58:24
  Speaker 2: Yeah?
• 1:58:25
  Speaker 1: Yeah, yeah, she see you.
• 1:58:26
  Speaker 8: When my wife stopped caring about trivia a long time ago,
• 1:58:31
  Speaker 8: get all excited about winning, she does.
• 1:58:34
  Speaker 4: She's just just clean your mess.
• 1:58:37
  Speaker 1: Randall's still on the tribun still with the whole trivia thing.
• 1:58:40
  Speaker 4: Yeah, she's like, just clean your mess up.
• 1:58:41
  Speaker 2: Brother.
• 1:58:43
  Speaker 1: I hope you have fun of trivia. What's your Uh?
• 1:58:48
  Speaker 4: So that's the mix the Blende ten to fifteen.
• 1:58:52
  Speaker 2: Something like that. Yeah, she just yeah, made it a
• 1:58:55
  Speaker 2: point to say, you know, not too not too many
• 1:58:57
  Speaker 2: of those aspirational recipes.
• 1:59:00
  Speaker 4: And then what is what do you feel is like
• 1:59:02
  Speaker 4: the best?
• 1:59:03
  Speaker 1: The best? What's the star of the show? Like in
• 1:59:05
  Speaker 1: the book, what is the one? Is someone said, Hey,
• 1:59:07
  Speaker 1: I'm gonna cook one thing out of this book?
• 1:59:09
  Speaker 2: What should I cook? That's so hard because I love
• 1:59:13
  Speaker 2: you know, I love a lot of the content in there.
• 1:59:15
  Speaker 2: The bear ribs. I think it is a way up there.
• 1:59:17
  Speaker 2: Like I was really surprised we.
• 1:59:19
  Speaker 1: Got off on this whole thing.
• 1:59:20
  Speaker 4: Sorry, keep going on the bear ribs. You just serve
• 1:59:24
  Speaker 4: them like bon on.
• 1:59:25
  Speaker 2: Bon on, Yeah, uh smoked the whole time. Didn't really
• 1:59:28
  Speaker 2: braise it, uh you know, dry rub and uh yeah,
• 1:59:32
  Speaker 2: just phenomenal. Really really surprised how good they came out
• 1:59:35
  Speaker 2: laying on a plate.
• 1:59:36
  Speaker 3: Yeah, serve them with some tangy Ksey style sauce or I.
• 1:59:42
  Speaker 2: Don't know if Brodie still got that, still got the
• 1:59:44
  Speaker 2: page up on the computer there, but I forget.
• 1:59:46
  Speaker 1: I think I served it with that barbecue sauce. The
• 1:59:48
  Speaker 1: bear ribs.
• 1:59:49
  Speaker 2: I know you had listened, maybe you reading the table
• 1:59:51
  Speaker 2: of content the barbecue. I forget what I I think
• 1:59:55
  Speaker 2: I played it with something.
• 1:59:59
  Speaker 1: It's like I never want I'm cutting up a bear.
• 2:00:00
  Speaker 1: I never think to do the ribs, Like I never
• 2:00:02
  Speaker 1: think to do the ribs on the bone. Yeah, most
• 2:00:05
  Speaker 1: of the time I will cut in between the meat out.
• 2:00:08
  Speaker 1: But yeah, I just I was on a barbecue kick
• 2:00:10
  Speaker 1: and I'd shot a bear and I'm gonna do the ribs. Yeah,
• 2:00:13
  Speaker 1: I'm gonna try that this spring. A lot of the
• 2:00:15
  Speaker 1: bears we deal with their coastal bears though, Yeah, and
• 2:00:18
  Speaker 1: I wonder I wonder if that because it's hard to
• 2:00:21
  Speaker 1: trim the fat out and that fat can be pretty fishy,
• 2:00:25
  Speaker 1: I might try it. We I was serving some of
• 2:00:28
  Speaker 1: that fishy bear meat to my buddy Dirt, and I
• 2:00:31
  Speaker 1: was like, problem with it. It's like it's like it's
• 2:00:34
  Speaker 1: kind of like it's like meat, but it's kind of
• 2:00:36
  Speaker 1: taste like smoke fish. I love smoking.
• 2:00:43
  Speaker 2: That's funny.
• 2:00:45
  Speaker 8: I want to ask you about your fried perch, because
• 2:00:47
  Speaker 8: I know Steve's got opinions on perch on me.
• 2:00:55
  Speaker 2: I I think I use like a seasoned flower yeah,
• 2:01:00
  Speaker 2: like flower fish, crispy like my corn meal. I think
• 2:01:05
  Speaker 2: I I think I mix. I put some core meal
• 2:01:07
  Speaker 2: in my seasoned flower.
• 2:01:09
  Speaker 1: But would you say, like, in all honesty, in all honesty,
• 2:01:12
  Speaker 1: just love with me, Brodie, Is this what you're going for?
• 2:01:15
  Speaker 8: Oh?
• 2:01:15
  Speaker 3: Yeah, I know this.
• 2:01:18
  Speaker 1: I got a couple more questions. In all honesty, I'm
• 2:01:22
  Speaker 1: no Canadian. Uh do you feel that you're from a
• 2:01:26
  Speaker 1: fish fry culture?
• 2:01:29
  Speaker 2: I would say no?
• 2:01:30
  Speaker 6: No?
• 2:01:31
  Speaker 5: Do you leave the skin on the filets?
• 2:01:33
  Speaker 2: Not to fry them? If we're If I was gonna
• 2:01:37
  Speaker 2: see it without breading and stuff, I would I do
• 2:01:39
  Speaker 2: like fish skin like whileye I love crispy walleye skin,
• 2:01:43
  Speaker 2: say it like most fish, I leave, I scale it
• 2:01:45
  Speaker 2: and I will leave the skin on.
• 2:01:48
  Speaker 4: Because when they're clarified that you're not a pitmaster, no,
• 2:01:51
  Speaker 4: I wouldn't.
• 2:01:51
  Speaker 2: I wouldn't.
• 2:01:52
  Speaker 4: Now you see me, you're a fried man.
• 2:01:54
  Speaker 1: I love.
• 2:01:54
  Speaker 2: I like the find a lot of food. I think
• 2:01:56
  Speaker 2: I fried more food in my life than than than
• 2:01:59
  Speaker 2: legit barb cue.
• 2:02:00
  Speaker 1: But okay, so tell me the perfect perch is wheat
• 2:02:05
  Speaker 1: flour not corn meal?
• 2:02:06
  Speaker 2: I use both. I mix, yeah, I do. I don't
• 2:02:09
  Speaker 2: know if it's twenty five percent corn corn.
• 2:02:11
  Speaker 1: You know, got corn meal, But I like that approach
• 2:02:15
  Speaker 1: the corn meal flour mix because what it gives gives
• 2:02:18
  Speaker 1: like like I like a real fine corn meal, but
• 2:02:22
  Speaker 1: if you can get a little, like a little bit
• 2:02:24
  Speaker 1: of a medium ground, yeah, you don't get that universal coat. Right,
• 2:02:29
  Speaker 1: So if you do flour, flour sticks to like it's
• 2:02:33
  Speaker 1: just on there and then and then you got that
• 2:02:36
  Speaker 1: corn meal, so you got like a good even coat.
• 2:02:39
  Speaker 4: Then you got like a little of that texture and stuff.
• 2:02:41
  Speaker 2: Yeah.
• 2:02:42
  Speaker 1: Yeah, that's a good way to go. What do you
• 2:02:43
  Speaker 1: fry and what's your oil?
• 2:02:45
  Speaker 2: Lately I've been using peanut oil. I kind of save
• 2:02:49
  Speaker 2: fat and render everything. I love frying stuff and bear fat.
• 2:02:52
  Speaker 2: I think it's like the best of the best o hot.
• 2:02:55
  Speaker 2: Do you get it around three fifty up around there?
• 2:03:01
  Speaker 2: Like you know, we'll do French fries at three hundred
• 2:03:03
  Speaker 2: and then to finish it like three seventy five.
• 2:03:05
  Speaker 1: Do you ever make a French frying bear fat?
• 2:03:07
  Speaker 2: Yes, I've done that. Oh kid, it's really good. Bear fat,
• 2:03:11
  Speaker 2: Like I don't know what it is, it's like it
• 2:03:12
  Speaker 2: makes the flakiest pastry. I want to talk to a
• 2:03:14
  Speaker 2: food scientist about why bear fat makes flakier pastry than
• 2:03:19
  Speaker 2: like pig lard. I don't know why it is like
• 2:03:22
  Speaker 2: the most incredible lard to make pastry.
• 2:03:25
  Speaker 1: Huh. Yeah, you couldn't legally, No, you probably couldn't. Like
• 2:03:31
  Speaker 1: in your restaurant, you couldn't be just frying stuff and
• 2:03:33
  Speaker 1: bear fat.
• 2:03:35
  Speaker 2: Probably get a lot of bears to make that work hypothetically, Yeah,
• 2:03:39
  Speaker 2: I know they'd frown upon that. So you like you
• 2:03:41
  Speaker 2: like to fry and peanut though at home, I fried
• 2:03:43
  Speaker 2: peanut at the restaurant, we don't, just because of the
• 2:03:45
  Speaker 2: peanut allergy thing.
• 2:03:48
  Speaker 1: What do you have to use in a commercial kitchen?
• 2:03:49
  Speaker 2: It's not what like we could we could use. We
• 2:03:52
  Speaker 2: gotta tell it, you know, we gotta be really careful
• 2:03:54
  Speaker 2: we use like you know, most restaurants use canola. It's
• 2:03:59
  Speaker 2: like just standard. It comes in a big box with
• 2:04:01
  Speaker 2: a jug and it's you know.
• 2:04:02
  Speaker 1: Do you ever fry in beef tallow in your restaurant.
• 2:04:06
  Speaker 2: I've never fried with it. I've used it in potatoes,
• 2:04:08
  Speaker 2: like to roast potatoes and stuff and like you know,
• 2:04:13
  Speaker 2: brush based stuff with and whatever, but I've never actually
• 2:04:15
  Speaker 2: filled the fryer with beef tallow. Yeah.
• 2:04:18
  Speaker 1: Have you ever hung out with Jesse Griffiths?
• 2:04:20
  Speaker 2: I So I was going to tell you because last
• 2:04:21
  Speaker 2: time I was on the show. I'd never heard of him,
• 2:04:24
  Speaker 2: and you told me to look him up, and I'd
• 2:04:25
  Speaker 2: been following him for the last four years and then
• 2:04:28
  Speaker 2: I just met him at n WTF show.
• 2:04:30
  Speaker 1: Ok.
• 2:04:31
  Speaker 2: Yeah, he was there with his new Turkey book.
• 2:04:32
  Speaker 1: Dude, you guys, I feel like you guys, like you
• 2:04:35
  Speaker 1: guys be like nuts on a dog.
• 2:04:36
  Speaker 6: Screwed the whole thing up because he was here the
• 2:04:39
  Speaker 6: other like where.
• 2:04:41
  Speaker 1: Ship's passing, but where we're going to make plans to
• 2:04:43
  Speaker 1: hang out and if you guys went to if you
• 2:04:45
  Speaker 1: went to each other's restaurants and stuff, you guys would
• 2:04:47
  Speaker 1: be like you guys would be like best friends.
• 2:04:49
  Speaker 2: Yeah we we We kind of became best friends of
• 2:04:51
  Speaker 2: the show. So we're gonna trying to do some stuff together.
• 2:04:54
  Speaker 4: I feel like you guys would have a great time
• 2:04:55
  Speaker 4: hanging out.
• 2:04:56
  Speaker 2: His books really cool books.
• 2:04:58
  Speaker 1: If you ask him about frying stuff and what grease
• 2:05:01
  Speaker 1: he uses, he'll not say, no opinion.
• 2:05:04
  Speaker 2: Yeah, well he said he likes the be fat.
• 2:05:06
  Speaker 1: Dude. Really, when they do their Friday fish fries at
• 2:05:10
  Speaker 1: at Die do A, they when they do their fish fries, they.
• 2:05:15
  Speaker 2: Do their fish fries and be fat. That's funny, that's cool.
• 2:05:18
  Speaker 2: I find. I was like, it's not waxy, but it's
• 2:05:21
  Speaker 2: so much thicker than like.
• 2:05:25
  Speaker 1: And you know what's funny about is I keep it
• 2:05:27
  Speaker 1: in my fryer, but I keep my fryer outside by
• 2:05:29
  Speaker 1: keeping loading be fat and in the winter, like we
• 2:05:31
  Speaker 1: just had like negative twenty, Yeah, a rock.
• 2:05:36
  Speaker 4: And like you turn that thing on, you've turned on
• 2:05:39
  Speaker 4: in the morning.
• 2:05:39
  Speaker 6: Man.
• 2:05:40
  Speaker 1: Really, I think those I think those heating elements get
• 2:05:45
  Speaker 1: a little bit of that ship liquified, but it takes
• 2:05:47
  Speaker 1: a while to bring that back to really yeah, when
• 2:05:49
  Speaker 1: it's just frozen, like yeah, you know, I've never done
• 2:05:51
  Speaker 1: a whole pot of beef. I definitely definitely will give
• 2:05:55
  Speaker 1: that shot. What else is in the what? What else
• 2:05:58
  Speaker 1: is in the book do you think of as a highlight?
• 2:06:00
  Speaker 1: You like the bear ribs, the bear ribs? Definitely.
• 2:06:02
  Speaker 2: The fishing part was there's a lot of fish stuff,
• 2:06:04
  Speaker 2: and and there's I started spearfishing recently, so there's some
• 2:06:08
  Speaker 2: spearfishing stuff in there. Yeah, just just just over the
• 2:06:14
  Speaker 2: fire thing is prevalent through the whole book. So if
• 2:06:16
  Speaker 2: you're interested in in fire cooking, it's there's some there's
• 2:06:19
  Speaker 2: some how to stuff, you know, different types of fire setups. Yeah,
• 2:06:23
  Speaker 2: and uh, you know it doesn't have to You don't
• 2:06:25
  Speaker 2: have to buy a five thousand dollars smoker. You can
• 2:06:27
  Speaker 2: make one with cinderblox.
• 2:06:28
  Speaker 6: You know.
• 2:06:29
  Speaker 1: So if there's a let's say this, there's a dude
• 2:06:31
  Speaker 1: that fishes, what's the one hot tip you could give
• 2:06:33
  Speaker 1: a guy that fishes, Yeah, to leave brownie. Yeah, we're
• 2:06:37
  Speaker 1: gonna wrap up, but go ahead.
• 2:06:39
  Speaker 2: I would say, just you know, try doing something different.
• 2:06:43
  Speaker 2: You know, if if you always take the skin off,
• 2:06:45
  Speaker 2: you know, try leaving the skin on and frying it,
• 2:06:47
  Speaker 2: you know, and then in a cast iron pan.
• 2:06:51
  Speaker 1: You know.
• 2:06:51
  Speaker 2: Just uh, there's all kinds of stuff I like to
• 2:06:55
  Speaker 2: just you know, teach people about how to get more
• 2:06:58
  Speaker 2: out of their out of their game, whether it's you know,
• 2:07:00
  Speaker 2: bear ribs where a lot of a lot of guys
• 2:07:02
  Speaker 2: leave that stuff, or you know, shanks. So many times
• 2:07:06
  Speaker 2: I've cooked shanks for outfitters and they're like, we've been
• 2:07:09
  Speaker 2: feeding these to our dogs for twenty years, you know,
• 2:07:11
  Speaker 2: and they just and and one of them, their wife said,
• 2:07:15
  Speaker 2: if you can make a ruddy meal, deer shanks taste
• 2:07:17
  Speaker 2: good like you're welcome anytime, And she couldn't believe it.
• 2:07:20
  Speaker 2: I took the saws on and cut you know, two
• 2:07:22
  Speaker 2: inch also buco cuts out of the meal deer I shot,
• 2:07:26
  Speaker 2: and like she was dumbfounded that they weren't you know, stinky.
• 2:07:29
  Speaker 3: So you could cut up any part of that animal
• 2:07:33
  Speaker 3: and cooked it up, made it good.
• 2:07:35
  Speaker 1: But yeah, the fishing.
• 2:07:37
  Speaker 2: So to get back on the what would I recommend
• 2:07:39
  Speaker 2: the fishing guide, It's it's like, what what's out of
• 2:07:43
  Speaker 2: the realm of you know, what's out of their comfort zone,
• 2:07:46
  Speaker 2: and try and teach them something to do that's just
• 2:07:48
  Speaker 2: do something new. Yeah, like if they fry everything all
• 2:07:51
  Speaker 2: the time, then try grilling it, or try pants hearing,
• 2:07:53
  Speaker 2: or just try something different.
• 2:07:55
  Speaker 3: Have you found that odd because you came to hunting
• 2:07:58
  Speaker 3: a little bit later in life, right like when you
• 2:08:01
  Speaker 3: first sort of became aware of this idea that there's
• 2:08:05
  Speaker 3: a lot of hunters out there that aren't using the
• 2:08:09
  Speaker 3: whole animal, or maybe even not using an entire animal,
• 2:08:13
  Speaker 3: because there's this idea that oh rutted up mulder about
• 2:08:17
  Speaker 3: can't taste good because it's been eaten sage, or the
• 2:08:20
  Speaker 3: prong horn has been eaten sage and it's going to
• 2:08:22
  Speaker 3: be sagey or the thing now that I keep coming
• 2:08:25
  Speaker 3: back to that we experienced a bunch this winter. Is
• 2:08:27
  Speaker 3: the ducks that one hundred years ago we nearly extirpated
• 2:08:31
  Speaker 3: the damn things across our country, and now we shoot
• 2:08:34
  Speaker 3: them literally just for fun. And multiple outfits have told
• 2:08:37
  Speaker 3: me that ninety plus percent of their clients would just
• 2:08:41
  Speaker 3: leave the ducks with them if they were legally allowed to.
• 2:08:43
  Speaker 1: And they were wiped out to go into restaurants.
• 2:08:46
  Speaker 3: Yeah, they were wiped out not because we enjoyed shooting them,
• 2:08:49
  Speaker 3: but because we enjoyed eating them so much. So, like
• 2:08:52
  Speaker 3: when you encountered this as an adult, like what was
• 2:08:57
  Speaker 3: your take on that?
• 2:08:58
  Speaker 2: It just blew my mind. You know the family friend
• 2:09:01
  Speaker 2: that took me turkey honey for the first time, you know,
• 2:09:04
  Speaker 2: I saw the way he cleaned his bird. He skinned it,
• 2:09:06
  Speaker 2: cut out the breast, and chucked the rest into the woods.
• 2:09:09
  Speaker 2: And I was like, no, no, no, like, can you
• 2:09:11
  Speaker 2: show me how to pluck this? And he like was
• 2:09:12
  Speaker 2: like annoyed, and it was like okay, and he goes, oh, no,
• 2:09:16
  Speaker 2: don't eat the legs. You can't eat the legs. I
• 2:09:17
  Speaker 2: was like, what do you mean you can't eat the legs.
• 2:09:19
  Speaker 2: He's like, oh, they're tough.
• 2:09:19
  Speaker 1: Like like I'll die.
• 2:09:20
  Speaker 2: Yeah, Like he's like yeah, but you know he was
• 2:09:24
  Speaker 2: like a forty five year old Englishman that his whole life,
• 2:09:27
  Speaker 2: you know, and he's not a chef, so you know,
• 2:09:29
  Speaker 2: telling him to braize it, he'd be like what, like
• 2:09:32
  Speaker 2: how long?
• 2:09:32
  Speaker 1: Like five hours?
• 2:09:33
  Speaker 6: No?
• 2:09:33
  Speaker 3: Like so you know, I get it.
• 2:09:36
  Speaker 2: I just get a kick out of, you know, teaching
• 2:09:38
  Speaker 2: people how to do it, you know, and it's really
• 2:09:41
  Speaker 2: not that hard and it doesn't take that much extra
• 2:09:43
  Speaker 2: time and you just shot this turkey and now you
• 2:09:45
  Speaker 2: keep in these legs that are like three to four
• 2:09:47
  Speaker 2: pounds of extra meat and it's usually well received. You know,
• 2:09:51
  Speaker 2: people are generally surprised in a good way.
• 2:09:54
  Speaker 3: And it's going to a reason to why it's become
• 2:09:58
  Speaker 3: this way. Is it because like him, it's a lack
• 2:10:00
  Speaker 3: of cooking skill.
• 2:10:02
  Speaker 2: I definitely like and just culture, like you grew up
• 2:10:05
  Speaker 2: hunting with your dad and your grandfather, and you guys
• 2:10:08
  Speaker 2: shoot bears as a nuisance and you can't eat bear,
• 2:10:11
  Speaker 2: that's what you're told. Like I went the first time.
• 2:10:15
  Speaker 2: The first time is probably one of like third or
• 2:10:16
  Speaker 2: fourth bears that I ever killed. I went to a
• 2:10:18
  Speaker 2: friend's hunting camp in Alberta, and every single person at
• 2:10:22
  Speaker 2: that camp had never eaten bear before. But they were
• 2:10:24
  Speaker 2: at a bear hunting camp and they're just there to
• 2:10:27
  Speaker 2: have fun and shoot a bear and they keep Legally,
• 2:10:29
  Speaker 2: you have to keep them the fur, Alberti, you don't
• 2:10:32
  Speaker 2: have to eat the meat, and they just yeah, they
• 2:10:34
  Speaker 2: just grew up thinking that you can't eat bear. So
• 2:10:37
  Speaker 2: I did bear shanks. I put it in a a
• 2:10:40
  Speaker 2: croc pot by the fire. I think this one's actually
• 2:10:42
  Speaker 2: in the book too. It served on a paper plate
• 2:10:43
  Speaker 2: because it was at the camp. It was pretty cool.
• 2:10:46
  Speaker 2: And I did like polenta, like kind of like grit style,
• 2:10:48
  Speaker 2: and it was like bear shank regu and plent i
• 2:10:51
  Speaker 2: like cheap cream or not cheddar cheese plenta. I think
• 2:10:55
  Speaker 2: it's like they're they were. They couldn't believe they were
• 2:10:58
  Speaker 2: just like, we've been hunting bear a whole life, never
• 2:11:00
  Speaker 2: eaten it.
• 2:11:00
  Speaker 4: That's Lord's work right there, man.
• 2:11:02
  Speaker 1: Yea, yeah.
• 2:11:02
  Speaker 2: Actually I had this conversation with Cal when we were
• 2:11:05
  Speaker 2: turkey hunting out, you know, with Danielle a few years back,
• 2:11:08
  Speaker 2: and he said, as an outfitter, other guides would get
• 2:11:12
  Speaker 2: pissed off when clients wanted to eat what because that's
• 2:11:15
  Speaker 2: way more work now for the guides.
• 2:11:17
  Speaker 1: Me and Cal cooked bear meat for a bear guide
• 2:11:20
  Speaker 1: who was blown away.
• 2:11:23
  Speaker 2: Yeah that it was good.
• 2:11:24
  Speaker 1: Yeah. Yeah.
• 2:11:26
  Speaker 3: Was that in Jeff's camp? Yeah, we made a right. Yeah.
• 2:11:30
  Speaker 2: The other thing that's pint too is in is in Texas.
• 2:11:32
  Speaker 2: Those old boys like you shoot a pig that's over,
• 2:11:35
  Speaker 2: you know, one hundred and fifty pounds, like, you can't
• 2:11:37
  Speaker 2: eat that? Yeah, sure, you know, Oh you can't eat that.
• 2:11:39
  Speaker 2: Get that out of the skinning shit, it's gonna stink
• 2:11:41
  Speaker 2: us up. Like they were adamant that I couldn't eat
• 2:11:44
  Speaker 2: this hog I shot and it wasn't that big, you know,
• 2:11:46
  Speaker 2: And they said, oh, that shoulder plate, you know, it's
• 2:11:48
  Speaker 2: a that's that's a what do they call it? Like
• 2:11:51
  Speaker 2: it's full of testosterone, like it's it's a mature male.
• 2:11:54
  Speaker 1: You can't man.
• 2:11:55
  Speaker 2: Yeah.
• 2:11:55
  Speaker 1: Yeah.
• 2:11:56
  Speaker 2: And then so I put that thing in a smoke.
• 2:11:57
  Speaker 2: I brinded over and I did it, I quartered it,
• 2:12:00
  Speaker 2: I brinded overnight. Then I put a dry rub on
• 2:12:04
  Speaker 2: it and I put it in a smoker all day
• 2:12:06
  Speaker 2: and they loved it. And they were like, what what
• 2:12:08
  Speaker 2: is this? I was like, Oh, this that hock you
• 2:12:10
  Speaker 2: told me I couldn't eat.
• 2:12:11
  Speaker 4: I never thought that you could boost your tea with
• 2:12:13
  Speaker 4: just eating hog.
• 2:12:17
  Speaker 3: Yeah, well we learned when we trapped all those hogs.
• 2:12:19
  Speaker 3: I forget who told us, cause we're the one fella
• 2:12:23
  Speaker 3: we were with was trapping them and then selling them live,
• 2:12:25
  Speaker 3: you know, just like your farmer guys do. And uh
• 2:12:29
  Speaker 3: that the the big hogs like that because there's that
• 2:12:32
  Speaker 3: because of that plate and all, there's actually less yield
• 2:12:36
  Speaker 3: and so the price is more expensive per pound. But
• 2:12:39
  Speaker 3: over in Europe they actually pay more for it because
• 2:12:41
  Speaker 3: they prefer interesting, high flavor.
• 2:12:44
  Speaker 1: I think it's how he there's a there's a skin
• 2:12:46
  Speaker 1: and trick on those son of a guns too. Yeah.
• 2:12:50
  Speaker 1: Then we're gonna wrap up.
• 2:12:51
  Speaker 4: But okay, picture you got him hanging by let's say
• 2:12:54
  Speaker 4: we let's say he's hanging.
• 2:12:55
  Speaker 1: By his hind hogs. Yeah okay, and you're pulling the
• 2:12:59
  Speaker 1: hide down when you get to the when you get
• 2:13:01
  Speaker 1: to the shield, the shield doesn't roll.
• 2:13:04
  Speaker 4: It's like a dead end street. It's alsodden like the
• 2:13:06
  Speaker 4: hides pulling over the ribs and it hits the.
• 2:13:08
  Speaker 1: Shield and you can't budget like it won't roll over.
• 2:13:13
  Speaker 1: So they take the picture again. He's hanging from his hocks.
• 2:13:18
  Speaker 4: You run a couple vertical You run a couple vertical.
• 2:13:22
  Speaker 1: Cuts through the shield. Okay, so that the shield is
• 2:13:27
  Speaker 1: now basically running in parallel vertical strips three or four
• 2:13:31
  Speaker 1: inches wide. Those will roll.
• 2:13:34
  Speaker 2: Interesting.
• 2:13:34
  Speaker 4: But also right down that noise I made was speed.
• 2:13:39
  Speaker 1: That noise I made it was meant to denote speed.
• 2:13:42
  Speaker 4: Skin speed, skin. Yeah, it was genius. That's genius.
• 2:13:46
  Speaker 1: Don't you remember that right there?
• 2:13:48
  Speaker 3: I don't remember that. Do we cover that in that episode?
• 2:13:51
  Speaker 2: And he just did it from the top, like from
• 2:13:52
  Speaker 2: through the fur kind of thing.
• 2:13:54
  Speaker 1: He just got down to that shield and then just
• 2:13:56
  Speaker 1: gash the cut the shield in the slits and you
• 2:13:59
  Speaker 1: can skinny slip down. The whole thing won't roll.
• 2:14:02
  Speaker 2: Yeah, Clayton, there.
• 2:14:03
  Speaker 4: Was those boys that were showing us that.
• 2:14:07
  Speaker 3: I feel like we made a mistake. We didn't include
• 2:14:09
  Speaker 3: that in that episode.
• 2:14:10
  Speaker 1: Maybe it was hanging out with some different Texas dudes,
• 2:14:13
  Speaker 1: but I don't think so. Maybe Jesse showed me that.
• 2:14:18
  Speaker 1: Maybe either way, A little tripped.
• 2:14:21
  Speaker 2: Tip tip hot Tip's good one, all right, man.
• 2:14:24
  Speaker 4: So they can find you at your restaurant. Go to
• 2:14:26
  Speaker 4: Antler's in Toronto, yep.
• 2:14:27
  Speaker 2: Antler restaurant Toronto at the Hunter Chef dot com. We'll
• 2:14:31
  Speaker 2: post a pre sale link for the book. There's like
• 2:14:35
  Speaker 2: you know, Indigo chapters all those stores, but I'll put
• 2:14:37
  Speaker 2: the main kind of pre sale link on my website.
• 2:14:40
  Speaker 1: You can buy the book in the store, I hope.
• 2:14:43
  Speaker 2: Yeah, the books are available in the restaurant. We ship
• 2:14:45
  Speaker 2: signed copies from the restaurant and buy them on Amazon.
• 2:14:48
  Speaker 2: Amazon has been great, buy them at bookstores, all bookstores.
• 2:14:52
  Speaker 2: And yeah, thanks for having me. Yeah, man, good luck
• 2:14:56
  Speaker 2: with it.
• 2:14:56
  Speaker 3: Next time we're in Michigan, maybe we ought to just
• 2:15:00
  Speaker 3: bop over the bridge.
• 2:15:01
  Speaker 1: I think it's like three hours, yeah, three hours.
• 2:15:05
  Speaker 2: Yeah, it's not far.
• 2:15:06
  Speaker 3: Do you guys ever do three hours from Detroit?
• 2:15:08
  Speaker 2: Yeah, Detroy, It that's quick. Yeah.
• 2:15:11
  Speaker 1: Yeah, I would love to have you guys. It'd be great.
• 2:15:14
  Speaker 1: That'd be fun.
• 2:15:14
  Speaker 2: Yeah, if you come up anytime in a season, we
• 2:15:17
  Speaker 2: could shoot some ducks or turkeys or whatever.
• 2:15:19
  Speaker 3: Yeah. I wonder how hard it be to get a
• 2:15:20
  Speaker 3: turkey license over the area.
• 2:15:22
  Speaker 1: Yeah, we have some of the non resident Joe blow Americans.
• 2:15:26
  Speaker 2: Because it's like over everything's over the counter, except for
• 2:15:28
  Speaker 2: maybe moose. Is difficult. As a nonresident, I have to
• 2:15:30
  Speaker 2: look into that one. But turkeys, deer docks, everything's over
• 2:15:33
  Speaker 2: the counter, non resident.
• 2:15:36
  Speaker 3: If we annex Canada, it's going to change the whole
• 2:15:39
  Speaker 3: chasing fifty, you know, because.
• 2:15:42
  Speaker 4: One here's the thing they hadn't thought about when they
• 2:15:44
  Speaker 4: go annex Canada. I was reading this.
• 2:15:47
  Speaker 1: They're gonna we're gonna take it over and make it
• 2:15:49
  Speaker 1: a new state. But it's gonna be a blue state.
• 2:15:51
  Speaker 1: They hadn't thought about that. It's a blue state. So
• 2:15:56
  Speaker 1: here's yeah, so here are the.
• 2:15:59
  Speaker 3: Right and left of our.
• 2:16:03
  Speaker 6: Bit.
• 2:16:03
  Speaker 1: I haven't thought of that. Yeah, now they're all voting
• 2:16:05
  Speaker 1: for Democrats. I wouldn't If I'd have known that, I
• 2:16:07
  Speaker 1: wouldn't have invaded them. And you gotta take you gotta
• 2:16:10
  Speaker 1: take Quebec with it too. I love Quebec. But I'm
• 2:16:13
  Speaker 1: just saying, yeah, they have French people. They have a
• 2:16:16
  Speaker 1: whole lot of French people there too. Yeah, it's careful
• 2:16:18
  Speaker 1: what you wish for. Invade Canada, man, Yeah, I hope
• 2:16:23
  Speaker 1: it don't get tense between us if that happens. No, okay,
• 2:16:27
  Speaker 1: we'll stay friendly.
• 2:16:27
  Speaker 2: I love the States.
• 2:16:29
  Speaker 4: So thanks for coming on. Tell everybody the name of
• 2:16:31
  Speaker 4: your book.
• 2:16:32
  Speaker 2: Uh, the it's Hunter Chef in the wild. Uh, so
• 2:16:36
  Speaker 2: available at the hunter chef dot com. I'm the hunter
• 2:16:38
  Speaker 2: Chef dot or at the Hunter Chef everywhere. Uh and
• 2:16:42
  Speaker 2: all the socials for the restaurant or antler, kitchen bar.
• 2:16:44
  Speaker 1: I want to go to that restaurant. We'll check it out.
• 2:16:48
  Speaker 2: Good. We're an hour and a half from Buffalo. If
• 2:16:50
  Speaker 2: you guys ever do a show people like tell people
• 2:16:55
  Speaker 2: that they're like heads explode, like what I'm like, Yeah.
• 2:16:57
  Speaker 1: An hour and a half.
• 2:17:00
  Speaker 4: Up there for dinner.
• 2:17:01
  Speaker 2: Oh man, we do we get We get folks from Buffalo.
• 2:17:05
  Speaker 3: Listen. I'm not like taking myself out of it, but
• 2:17:08
  Speaker 3: I think we as Americans. That's like our geography ends
• 2:17:12
  Speaker 3: in two places, the north and South down.
• 2:17:17
  Speaker 4: I can't remember whose quote it was, but there was
• 2:17:19
  Speaker 4: a quote. Is war is how Americans learned geography.
• 2:17:24
  Speaker 1: So coming up Americans will have a very good sense
• 2:17:29
  Speaker 1: of the Canadian jograh. All right, thanks coming on, appreciate
• 2:17:35
  Speaker 1: Thanks Michael, Thanks guys,