Latest / The MeatEater Podcast / Ep. 731: Work, Workouts, and Worms | MeatEater Radio Live!

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Ep. 731: Work, Workouts, and Worms | MeatEater Radio Live! · The MeatEater Podcast

• 0:04
  Speaker 1: Smell us.
• 0:05
  Speaker 2: Now, lady, welcome to meet Eater Trivia, the Metater podcast.
• 0:29
  Speaker 3: You're live, Giannis.
• 0:31
  Speaker 1: Welcome to me Eater Radio.
• 0:33
  Speaker 2: I'm your host, Y hospital Us, and today I'm joined
• 0:35
  Speaker 2: by Big Bad Brody Henderson and the capable Corey Caulkins.
• 0:40
  Speaker 2: It's eleven am Mountain Standard time. That's exactly seven days,
• 0:44
  Speaker 2: nineteen hours before I start my journey running one hundred
• 0:47
  Speaker 2: miles in the crazy mountains of Montana. On today's show,
• 0:51
  Speaker 2: we'll talk with Habitat manager manager Jared Van Heyes while
• 0:55
  Speaker 2: he's hard at work on his Michigan property. Brody and
• 0:58
  Speaker 2: Corey will share their pre hunting season fitness routine. Actually,
• 1:02
  Speaker 2: Morgan Olvera from the Texas Invasive Species Institute is here
• 1:06
  Speaker 2: to talk worms, and finally we'll see what the crew
• 1:09
  Speaker 2: has been cooking lately. But first, since Spencer's not here, fellas,
• 1:14
  Speaker 2: let's start off with just some general chit chat and
• 1:16
  Speaker 2: catch up a little bit.
• 1:18
  Speaker 1: Will the real Yannis Ptelis please stand up?
• 1:21
  Speaker 2: Please stand up?
• 1:24
  Speaker 1: Are you just saying that because I told you my
• 1:26
  Speaker 1: wife's been calling the M and M see the live chat.
• 1:29
  Speaker 3: Is exploding with eminem references.
• 1:31
  Speaker 4: You look like slim shady.
• 1:32
  Speaker 2: Okay, well, then there you go.
• 1:35
  Speaker 1: I was not my goal.
• 1:36
  Speaker 2: I'm just uh, I'm gonna run this race in a
• 1:39
  Speaker 2: week and a lot of times. For these big races,
• 1:42
  Speaker 2: people like to people that are sort of middle of
• 1:44
  Speaker 2: the pack and lower, which is where I'm gonna come
• 1:47
  Speaker 2: in at. You got like to have some fun with it,
• 1:50
  Speaker 2: you know, dress up sure, and so I didn't really
• 1:54
  Speaker 2: have any like costumes that I was gonna wear and
• 1:56
  Speaker 2: didn't feel like that's gonna be comfortable running in that
• 1:58
  Speaker 2: kind of stuff. So I thought, what could I do
• 2:00
  Speaker 2: to be fun?
• 2:01
  Speaker 1: Bleach my hair?
• 2:01
  Speaker 4: It's great.
• 2:02
  Speaker 2: The last time I bleach it, I went back in
• 2:04
  Speaker 2: some photos. I was twenty one years old, so that's
• 2:08
  Speaker 2: twenty six years ago.
• 2:09
  Speaker 1: Last time I had hair. I was twenty one years old.
• 2:13
  Speaker 2: Wow, did you ever bleach your hair?
• 2:15
  Speaker 5: No?
• 2:15
  Speaker 1: My like I had, like it wasn't that faky blonde,
• 2:19
  Speaker 1: but it was very light like yeah blonde.
• 2:22
  Speaker 2: Yeah, I had pretty blonde hair too.
• 2:23
  Speaker 1: As a kid.
• 2:24
  Speaker 2: I did diet a lot, though this was very nostalgic.
• 2:27
  Speaker 2: To have my wife do this to my eggs brought
• 2:30
  Speaker 2: back the skater days. I pretty much did every color
• 2:33
  Speaker 2: under the rainbow over the course of maybe I don't know,
• 2:35
  Speaker 2: three or four years.
• 2:37
  Speaker 1: So you said it's all about having fun. You don't
• 2:39
  Speaker 1: got like any nerves or anything like that.
• 2:42
  Speaker 2: Oh, No, I definitely have some nerves for sure.
• 2:45
  Speaker 1: Yeah.
• 2:45
  Speaker 2: It's getting to be that moment where it's like, yeah,
• 2:48
  Speaker 2: you just wake up thinking about it and you're like
• 2:51
  Speaker 2: one moment you're like, oh, this is gonna be great,
• 2:53
  Speaker 2: fun and easy, and I'm gonna be the dark course.
• 2:54
  Speaker 1: I'm rolling in the eleventh place, and then like an
• 2:58
  Speaker 1: hour later you're.
• 2:59
  Speaker 2: Like, I don't know if I'm gonna finish.
• 3:01
  Speaker 1: That's a long while.
• 3:03
  Speaker 2: I know. We got clear trail last weekend. As we
• 3:06
  Speaker 2: have to do volunteer work. You got to do an
• 3:08
  Speaker 2: hour of volunteering for anybody that's going to participate in
• 3:12
  Speaker 2: the race, and the race director would like you to
• 3:14
  Speaker 2: do it around trail maintenance or a race. I'm sure
• 3:20
  Speaker 2: you know she'd probably take any kind of volunteer work.
• 3:22
  Speaker 2: But anyways, we went to clear trail and we had
• 3:24
  Speaker 2: a pretty long section thirteen miles of trail to clear,
• 3:27
  Speaker 2: and another fella helped us and he's already run it twice.
• 3:31
  Speaker 2: I was like, oh, that's great. I'm get to like
• 3:32
  Speaker 2: just quiz this guy and basically the main takeaway he
• 3:36
  Speaker 2: was like, yeah, the first fifty miles is fun, then
• 3:39
  Speaker 2: you find out what you're made of.
• 3:41
  Speaker 1: I was like, oh right, yeah.
• 3:43
  Speaker 2: Because you know that's the longest South done is basically
• 3:46
  Speaker 2: fifty a little bit over and then so from there
• 3:49
  Speaker 2: on now it's all virgin territory. And yeah, so there's
• 3:53
  Speaker 2: definitely some nerves in there. But the taper has been
• 3:56
  Speaker 2: easier this time than it has been for year races prior.
• 4:01
  Speaker 1: You might want to explain taper to people who don't
• 4:03
  Speaker 1: have any idea what you're talking about.
• 4:04
  Speaker 4: Yees.
• 4:05
  Speaker 2: So when you're training for a big race, I don't know,
• 4:07
  Speaker 2: prior for any race for that matter, like depending on
• 4:10
  Speaker 2: the race, I'm sure, depending on the athlete, anywhere from
• 4:14
  Speaker 2: probably a week to three weeks prior, you sort of
• 4:16
  Speaker 2: start tapering off the high volume and you know, extreme
• 4:22
  Speaker 2: effort that you've been putting into the training and you
• 4:24
  Speaker 2: taper down. You don't want to quit running all together
• 4:27
  Speaker 2: because you're let your body will kind of forget about it,
• 4:29
  Speaker 2: but you just like, so I've been I went from
• 4:31
  Speaker 2: probably running fifteen mile fifteen hours a week for you know,
• 4:34
  Speaker 2: two or three weeks prior to now down to like
• 4:37
  Speaker 2: five or I had a week that was maybe eight,
• 4:40
  Speaker 2: and like this week it's going to be like four.
• 4:43
  Speaker 1: You're kind of resting up a little bit.
• 4:44
  Speaker 2: Yeah, totally resting, but still maintaining. But definitely the name
• 4:48
  Speaker 2: of the game is just to chill out right now,
• 4:50
  Speaker 2: eat a lot of calories. But it can be hard
• 4:53
  Speaker 2: to chill because your body's ready to run. Your brain's
• 4:57
  Speaker 2: kind of jacked up, ready to run. And I've had
• 5:00
  Speaker 2: troubles almost like sleeping years years before, but this year
• 5:03
  Speaker 2: has been easier. I've been keeping myself occupied doing other stuff.
• 5:06
  Speaker 4: And yeah, that's what blows my mind about this one
• 5:09
  Speaker 4: hundred mile race is the amount of time that you're
• 5:11
  Speaker 4: just up and moving in a wake. Is there any
• 5:13
  Speaker 4: like training to keep you rolling for what is it
• 5:15
  Speaker 4: like thirty hours?
• 5:16
  Speaker 2: Well, my goal is thirty I haven't really done any
• 5:20
  Speaker 2: sleep deprivation training. I talked to my coach about it,
• 5:23
  Speaker 2: and she's like, you know, she's like she felt like
• 5:26
  Speaker 2: the damage that could possibly do or the recovery would
• 5:29
  Speaker 2: be so long from just trying to stay up for
• 5:32
  Speaker 2: a night and running through the night. So what I
• 5:34
  Speaker 2: did instead was like I did a couple like real
• 5:36
  Speaker 2: alpine starts where we'd like get up at three and
• 5:39
  Speaker 2: be running at like four am and then go for
• 5:42
  Speaker 2: like a four hour run.
• 5:43
  Speaker 4: Man, that's great for getting ready to hunt.
• 5:45
  Speaker 2: Huh yeah, exactly exactly. So, yeah, my wife is probably
• 5:50
  Speaker 2: that's what she's going to be my crew chief, which
• 5:52
  Speaker 2: means that she's going to run all my crew and
• 5:54
  Speaker 2: my aid where they can meet me along the course,
• 5:58
  Speaker 2: keep me fed, keep me loose up, keep me uh
• 6:02
  Speaker 2: in fresh clothes, whatever I need, you know. But her
• 6:04
  Speaker 2: main worry is that I don't do well staying up,
• 6:08
  Speaker 2: Like I'm not I'm not like a night oul whatsoever.
• 6:11
  Speaker 2: Like usually I can barely get I Love you out
• 6:13
  Speaker 2: of my mouth and I'm out.
• 6:15
  Speaker 1: You know what I mean. So she's like, and she's
• 6:18
  Speaker 1: at one am, She's like, are you gonna run while
• 6:21
  Speaker 1: you're sleeping?
• 6:22
  Speaker 2: Like, how's that gonna work?
• 6:23
  Speaker 1: I think you're like, you'll just kind of like, I
• 6:26
  Speaker 1: don't know, I've never done it, but I think you
• 6:27
  Speaker 1: kind of go on auto pilot for sure, you know
• 6:30
  Speaker 1: what I mean.
• 6:30
  Speaker 2: Oh yeah, And I think just the energy of the race, right,
• 6:33
  Speaker 2: I should be pretty hopefully pretty jacked up. And the
• 6:35
  Speaker 2: nice thing is that the second half I get to
• 6:37
  Speaker 2: run with my friends with pacers and so they'll be
• 6:40
  Speaker 2: there to keep me, keep me fired up. So what
• 6:45
  Speaker 2: else and else did I want to bring up?
• 6:46
  Speaker 1: Oh?
• 6:47
  Speaker 2: Newest episode of Roast is out. It is a really
• 6:49
  Speaker 2: good one, as they all have been so far. This
• 6:52
  Speaker 2: one Sarah Delaney and Matt Miller faced off in a
• 6:56
  Speaker 2: small game shootout and Brent Reeves and Clayon Nucombe judge them.
• 7:01
  Speaker 2: Clay steals the show in my opinion. Everybody else is
• 7:04
  Speaker 2: just kind of supporting actors. But it's a great episode.
• 7:09
  Speaker 2: They do squirrels and then they have a little bonus
• 7:13
  Speaker 2: rabbit that was killed that morning right here in Bosman, Montana.
• 7:17
  Speaker 2: We actually had to We skinned it right outside the
• 7:20
  Speaker 2: door of the office, and it was kind of a
• 7:22
  Speaker 2: funny moment because Brent and I are out there skinning it.
• 7:25
  Speaker 2: Clay might have been there too, and we look over
• 7:28
  Speaker 2: and there's a lady from the office next door with
• 7:31
  Speaker 2: the meanest scowl on her face. She's closing the blinds
• 7:35
  Speaker 2: because we were just skinning and gutting this rabbit.
• 7:37
  Speaker 4: She's in her office and can see all this.
• 7:39
  Speaker 2: Yeah, yeah, yeah, she was not happy with us, but Anyways,
• 7:43
  Speaker 2: if you want to see who won, go watch it.
• 7:46
  Speaker 2: Like I said, it's a good episode and looks.
• 7:48
  Speaker 1: Like there's some good kitchen mishaps in there. Yeah.
• 7:51
  Speaker 2: Yeah, they both. They both almost almost burn us down,
• 7:56
  Speaker 2: burned down the office, but they pull it out. And again,
• 8:00
  Speaker 2: I've been so impressed because every time someone cooks something
• 8:03
  Speaker 2: on this show, I'm like, oh, I'm gonna go cook
• 8:05
  Speaker 2: that at home. Like that wasn't that hard? Like, well,
• 8:08
  Speaker 2: I'm not gonna.
• 8:09
  Speaker 1: Give it away.
• 8:09
  Speaker 2: You guys got to go check it out. Yeah, anything else,
• 8:14
  Speaker 2: you guys are ready to move on all you? I mean,
• 8:16
  Speaker 2: can you guys can keep chit chatting? Oh yeah, I
• 8:20
  Speaker 2: mean Spencer would like you guys to add in onto
• 8:22
  Speaker 2: into the chit chat segment.
• 8:24
  Speaker 1: Well yeah, I mean we always do. You were I
• 8:26
  Speaker 1: thought you were moving on you just like anything else,
• 8:28
  Speaker 1: move on.
• 8:29
  Speaker 4: Well, we do have guests lined up for particular times
• 8:31
  Speaker 4: of the show, you know, but we're not too over
• 8:34
  Speaker 4: the top here.
• 8:35
  Speaker 1: Now what have you been? Like Phil said, we don't ever,
• 8:37
  Speaker 1: we don't ever stick to those times. No, No, what
• 8:41
  Speaker 1: have I.
• 8:41
  Speaker 4: Been up to? Man, Doing a lot of camping, a
• 8:43
  Speaker 4: lot of fishing. My seven year old boys really into
• 8:47
  Speaker 4: fly fishing right now, so like my dreams have come true, really,
• 8:50
  Speaker 4: you know, but it's hunting seasons fishing. He's into catching fish,
• 8:56
  Speaker 4: doesn't matter.
• 8:57
  Speaker 2: How we were together because we were taking some pictures
• 9:00
  Speaker 2: Meaty to Merge the other day and I brought a
• 9:02
  Speaker 2: spin spinning rod and it it was really sad to
• 9:05
  Speaker 2: me because it seemed almost as though Marshall had never
• 9:08
  Speaker 2: even seen a spinning.
• 9:10
  Speaker 1: This point in his life.
• 9:12
  Speaker 2: And uh, I kind of showed it all to him
• 9:14
  Speaker 2: and he was like, you know, Bud, I'm interested in this,
• 9:16
  Speaker 2: but that other thing that my dad's been working me with,
• 9:19
  Speaker 2: like I already know how to whip that ring around,
• 9:21
  Speaker 2: and so I just don't quite have like the patience
• 9:24
  Speaker 2: to learn how to cast this thing. But I'm gonna
• 9:27
  Speaker 2: keep working on the.
• 9:29
  Speaker 1: My kid hopped on his bike last night and rode
• 9:32
  Speaker 1: over to the local bass pond and did some fishing.
• 9:34
  Speaker 4: Ie, yeah, I love it.
• 9:36
  Speaker 1: Catch Anny. He caught a couple. It's like a like
• 9:41
  Speaker 1: subdivision pond. Yeah you know what I mean, more for
• 9:44
  Speaker 1: swimming than fishing, but yeah, he caught a couple. We've
• 9:47
  Speaker 1: been catching some good The walleye fishing has been very good.
• 9:50
  Speaker 4: Oh good to hear.
• 9:51
  Speaker 1: Yeah, so we're stacking some of those up in the freezer.
• 9:55
  Speaker 1: Some of these uh suburban Bosman ponds though, man, like
• 10:00
  Speaker 1: I know a couple of.
• 10:00
  Speaker 2: Kids that hit it pretty hard. There's uh, if you
• 10:04
  Speaker 2: kind of know the inside track, there's some there's some
• 10:07
  Speaker 2: honkers out there.
• 10:07
  Speaker 1: Yeah true, Yeah, for.
• 10:09
  Speaker 4: Sure, I wouldn't want to eat them, but they're fun
• 10:11
  Speaker 4: to catch.
• 10:11
  Speaker 2: Yeah, exactly.
• 10:12
  Speaker 1: Now, these these this is all just for the adventure
• 10:14
  Speaker 1: of it, catch and release, is that it?
• 10:20
  Speaker 2: Yeah, we can Spencer in the chat room today.
• 10:23
  Speaker 3: Spencer's not in the chat We've got Randall Williams though,
• 10:27
  Speaker 3: Randall saying he's just I think he's just trying to
• 10:30
  Speaker 3: procrastinate writing. I'm sure doing an incredible job writing the
• 10:34
  Speaker 3: next media.
• 10:34
  Speaker 1: Well, he told me on days that there's a trivia recording,
• 10:38
  Speaker 1: which there is today. He can't even work, like he
• 10:41
  Speaker 1: can't get anything done. Oh really because he gets so
• 10:43
  Speaker 1: worked up. Yeah yeah, oh man, Well he's.
• 10:46
  Speaker 2: Got to he's got to come back big.
• 10:49
  Speaker 1: Well, he had like a what did he get like
• 10:51
  Speaker 1: a five or a six?
• 10:52
  Speaker 3: It was it was a tough game for Randall, uh
• 10:54
  Speaker 3: this week, but he'll talk about it more on Trivia today.
• 10:58
  Speaker 3: But Randall and I went to the bar trivia last night.
• 11:01
  Speaker 3: It went well, I'll just.
• 11:02
  Speaker 2: Say that much.
• 11:04
  Speaker 3: Oh, I can't wait, so I think his spirits are high.
• 11:07
  Speaker 2: Tune into future trivia episodes. All right, my buddy Jared
• 11:11
  Speaker 2: van Hees is waiting. Let's get him on, Phil.
• 11:15
  Speaker 3: Here we are.
• 11:16
  Speaker 1: Our first guest today is Jared van Hyes. Jared is
• 11:20
  Speaker 1: the host of the Habitat podcast, co owner of Vitalized
• 11:23
  Speaker 1: seed company I hope I got that right, a land consultant,
• 11:27
  Speaker 1: and holds a regular job in packaging sales. Jared is
• 11:31
  Speaker 1: joining us from his Michigan property to show us the
• 11:34
  Speaker 1: Habitat work he's doing in mid July. Jared, welcome to
• 11:37
  Speaker 1: the show.
• 11:38
  Speaker 6: Hey guys, how are you doing today?
• 11:41
  Speaker 2: We're doing great. Look it's a lot cooler, which is
• 11:44
  Speaker 2: surprising because this podcast studio can be a hot sucker.
• 11:47
  Speaker 2: But it looks like it's cooler here than it is
• 11:49
  Speaker 2: where you're at, Phil. We don't have Jared up on
• 11:52
  Speaker 2: the screen yet.
• 11:54
  Speaker 3: Something. Oh sorry, honest, that's all right.
• 11:59
  Speaker 2: Oh, I like it. I like that T shirt Jared.
• 12:02
  Speaker 2: I got one of those. I wear it all the time.
• 12:05
  Speaker 6: Appreciate that. Thanks for having me on, guys, this is great.
• 12:08
  Speaker 2: All right, So tell us you're in Michigan. What part
• 12:10
  Speaker 2: of Michigan. You don't have to be too specific, but
• 12:12
  Speaker 2: what part of Michigan.
• 12:14
  Speaker 6: Well, you know what we like to do. We like
• 12:16
  Speaker 6: to do this. That's right right down here, Southeast Michigan.
• 12:21
  Speaker 2: But how come you don't bust out the pinky just
• 12:23
  Speaker 2: a little bit for the Leland half peninsula. Huh, like
• 12:26
  Speaker 2: a real Michigan or would have done.
• 12:28
  Speaker 4: I like that.
• 12:29
  Speaker 6: I'm a West Sider originally, I like that move. I've
• 12:32
  Speaker 6: lost my touch.
• 12:33
  Speaker 2: Apparently it's all right. It's all right, all right, tell
• 12:36
  Speaker 2: us like what you're doing and why you're doing it.
• 12:39
  Speaker 2: In mid July.
• 12:42
  Speaker 6: Yeah, so today I am on my forty acre parcel.
• 12:45
  Speaker 6: I'm opening up the canopy.
• 12:47
  Speaker 5: So it's very heavily timbered parcel, not a lot of
• 12:51
  Speaker 5: undergrowth or early successional habitat. And if you're a deer
• 12:56
  Speaker 5: or a critter, usually five point numbers where you want
• 12:58
  Speaker 5: all the foods. So today I am opening up the
• 13:01
  Speaker 5: sun to hit the ground. In July, because there's any
• 13:05
  Speaker 5: time to cut a tree, is the best time to
• 13:07
  Speaker 5: cut a tree.
• 13:08
  Speaker 6: So food past season is around the corner and I'm
• 13:12
  Speaker 6: getting some more work done today.
• 13:14
  Speaker 2: Okay, So what so you're you're getting more sunlight to
• 13:16
  Speaker 2: the ground and you said the critters like it five
• 13:20
  Speaker 2: feet under, Like, what do you do you think this
• 13:23
  Speaker 2: is gonna affect your hunting for this upcoming season, Like,
• 13:26
  Speaker 2: we'll just this amount of work in three months already
• 13:29
  Speaker 2: have deer in there feeding on new growth.
• 13:33
  Speaker 5: Yeah, there will be deer in here tonight feeding on
• 13:35
  Speaker 5: the maple leaves that have hit the ground from the
• 13:37
  Speaker 5: canopy that I've already cut this morning. And this is
• 13:40
  Speaker 5: just helping all the oak regeneration and ash regeneration.
• 13:44
  Speaker 6: Flourish before you know, between now and frost.
• 13:46
  Speaker 5: So it'll definitely help by the time this hunting season
• 13:49
  Speaker 5: comes around.
• 13:51
  Speaker 2: So, like you think you'll have a tree stand in
• 13:53
  Speaker 2: that spot this fall.
• 13:56
  Speaker 5: I think when I'm done, I'm gonna have a tree
• 13:58
  Speaker 5: standard of saddle and that big gnarly.
• 14:01
  Speaker 6: Oak tree back there, and you can see that behind
• 14:03
  Speaker 6: me or not, but that's my plan.
• 14:06
  Speaker 2: Okay. Just for references for I guess for people working
• 14:11
  Speaker 2: listening that are not watching on YouTube, what's the diameter
• 14:16
  Speaker 2: of this opening that you're making.
• 14:19
  Speaker 6: Oh, that's a good question, I'd say it's probably forty
• 14:23
  Speaker 6: yards by eighty yards.
• 14:25
  Speaker 5: It's kind of runs lengthwise from another spot I have
• 14:29
  Speaker 5: back here, which is a betting area that I cut
• 14:31
  Speaker 5: in the winter time and springtime, and then there's agriculture
• 14:35
  Speaker 5: that way, So it's kind of a little staging area
• 14:39
  Speaker 5: runway design in between the timber. I'm gonna have edge
• 14:42
  Speaker 5: feathering on both sides so they're still secure. You can't
• 14:46
  Speaker 5: see very far in here, especially when I'm done with it.
• 14:49
  Speaker 5: You don't want to be able to see more than
• 14:50
  Speaker 5: like twenty thirty yards at a time. That's where the
• 14:53
  Speaker 5: deer feels secure. So just a narrow kind of runway
• 14:56
  Speaker 5: through the timber with good succession coming up already cover
• 15:00
  Speaker 5: on the sides.
• 15:01
  Speaker 2: Talk a little bit of a little bit more about
• 15:03
  Speaker 2: the thickness and why those critters feel comfortable in there,
• 15:08
  Speaker 2: because I think that's been one of the things that
• 15:09
  Speaker 2: I've learned the most, like going down this, you know,
• 15:12
  Speaker 2: white tail habitat journey is that you know, growing up
• 15:16
  Speaker 2: the folks that I hunt with a lot, like when
• 15:17
  Speaker 2: we would set up mostly for rifle, like you're always
• 15:21
  Speaker 2: trying to spot, trying to be in a spot where
• 15:23
  Speaker 2: you could see the most country because you figured you're
• 15:25
  Speaker 2: covering there, the most country you're going, the better chance
• 15:28
  Speaker 2: of you know, seeing a critter and getting a shot.
• 15:30
  Speaker 2: But now it's almost like the exact opposite. For me,
• 15:33
  Speaker 2: I want to like set up in a spot where
• 15:35
  Speaker 2: my max shot is going to be fifty yards.
• 15:38
  Speaker 6: I learned the same way.
• 15:39
  Speaker 5: I started hunting public land in Michigan on top of
• 15:42
  Speaker 5: the hillside with a seven millimeter magus and see as
• 15:45
  Speaker 5: far as you can. But I learned that over time
• 15:47
  Speaker 5: my best spots were the archery spots even you know,
• 15:50
  Speaker 5: go and see thirty yards max. You know, deer bet
• 15:54
  Speaker 5: in those types of areas they feel secure if they're
• 15:56
  Speaker 5: going to bed there and they don't lay down all
• 15:59
  Speaker 5: day long.
• 15:59
  Speaker 6: They get up and they feed around five times a day.
• 16:02
  Speaker 5: And if you can mimic that area where they feel comfy,
• 16:06
  Speaker 5: you can get there and have them you know, hopefully
• 16:08
  Speaker 5: present a shot within daylight hours. Otherwise the big park
• 16:12
  Speaker 5: like setting that this timber was before I started, they'll
• 16:16
  Speaker 5: come through maybe right at dark and throughout the night.
• 16:19
  Speaker 5: They just like to have cover nearby their you know,
• 16:21
  Speaker 5: the creatures of edge and they feel secure.
• 16:25
  Speaker 2: Got it fellas any questions for Jared, Uh, you're just
• 16:30
  Speaker 2: gonna leave those trees laying out there?
• 16:32
  Speaker 1: Are you're gonna get rid of them?
• 16:33
  Speaker 3: Or what?
• 16:35
  Speaker 6: Good question?
• 16:35
  Speaker 5: So right now I'm in the the fun part where
• 16:38
  Speaker 5: you just drop and make a big mess, right, kind
• 16:40
  Speaker 5: of kind of amazing pocket effect all over the place.
• 16:43
  Speaker 5: But no, I'm gonna I'm gonna come in here and
• 16:45
  Speaker 5: clear a lot of the big trunks out, feed the
• 16:48
  Speaker 5: worms as they rot, and push them off to the sides,
• 16:51
  Speaker 5: maybe use as firewood, but no, they'll be this will
• 16:54
  Speaker 5: be all cleared up.
• 16:55
  Speaker 6: The edges where you see along the back that will remain.
• 16:58
  Speaker 5: So I'll push yourself off to the edges and create
• 17:01
  Speaker 5: some some habitat there and some structure for site blockage.
• 17:05
  Speaker 5: I don't want them to be able to see too far.
• 17:08
  Speaker 5: So now I'll be cleaning this up just to that
• 17:10
  Speaker 5: part of the stage.
• 17:10
  Speaker 4: Yet, Jared, I grew up in northwest Montana where logging
• 17:16
  Speaker 4: was king forever. It's kind of slowed down a little bit.
• 17:18
  Speaker 4: But I had this theory growing up that deer and
• 17:21
  Speaker 4: elk loved fresh cut clear cuts. Like I don't know
• 17:24
  Speaker 4: if it was the sap off the trees that they
• 17:26
  Speaker 4: would lick up, but have you ever noticed that critters
• 17:29
  Speaker 4: like a fresh clear cut to get something extra out
• 17:32
  Speaker 4: of those down trees.
• 17:35
  Speaker 6: Yeah, you nailed it. Northwest Montana's gorgeous.
• 17:38
  Speaker 5: My beautiful wife went to school in Missoula, so I've
• 17:40
  Speaker 5: been out there and I love it. Actually, if you
• 17:42
  Speaker 5: hold on just one second, I'll show you what what
• 17:45
  Speaker 5: a clear cut looks like.
• 17:47
  Speaker 6: Here is a like an oak stump right here. Can
• 17:50
  Speaker 6: you guys see that?
• 17:51
  Speaker 2: Yeah, we got it.
• 17:53
  Speaker 7: And that's heavily browsed on. That's the stump that's heavily
• 17:56
  Speaker 7: browsed on. So that's what you're seeing and what the
• 18:00
  Speaker 7: clear cuts are doing. They're feeding all those animals with
• 18:03
  Speaker 7: the fresh shoots, with all the nutrients that are still
• 18:05
  Speaker 7: on the ground from that root system that's previously there
• 18:07
  Speaker 7: from the big tree.
• 18:08
  Speaker 6: So, yeah, you nail it.
• 18:11
  Speaker 4: It's always a good spot to sit in November is
• 18:12
  Speaker 4: a fresh clearcut.
• 18:15
  Speaker 2: Oh man. But yeah, I know a lot of people
• 18:17
  Speaker 2: are especially with this like they're possible rescinding of the
• 18:20
  Speaker 2: ruleless rule. They're real worried about, like all this mega
• 18:23
  Speaker 2: logging is going to happen. I don't think there's gonna
• 18:26
  Speaker 2: be as much that is gonna really happen.
• 18:28
  Speaker 1: But like a little bit of logging in your area, man,
• 18:31
  Speaker 1: I'm telling you it's gonna be good for your hunting. Man.
• 18:33
  Speaker 4: There's places in northwest Montana they're disgustingly overgrown and need
• 18:38
  Speaker 4: to be logged for the health of the animals.
• 18:40
  Speaker 1: Totally.
• 18:42
  Speaker 2: All right, Jared, thanks for the update from I guess
• 18:45
  Speaker 2: i'd call that south central Michigan. Tell everybody watching and
• 18:51
  Speaker 2: listen where they can find more information and watch and
• 18:56
  Speaker 2: listen to your stuff.
• 18:58
  Speaker 6: Thanks to honest. I appreciate it. Guys.
• 19:00
  Speaker 5: If you want more of the habitat content where you
• 19:02
  Speaker 5: try to make your property better for hunting and wildlife,
• 19:05
  Speaker 5: it's a habitat podcast. And if you want some food
• 19:07
  Speaker 5: plot seed that's super attractive and also helps build the
• 19:11
  Speaker 5: soil and maintain organic use and save you money on fertilizer.
• 19:15
  Speaker 6: That's a vitalized seeds. So I appreciate the time for
• 19:17
  Speaker 6: the shadow guys.
• 19:18
  Speaker 2: All right, Thanks Jared. Good luck out there, be safe.
• 19:21
  Speaker 5: You might if you guys want, I can drop a
• 19:23
  Speaker 5: maple as we roll out.
• 19:27
  Speaker 2: Let's go. No one's gonna say no to that.
• 19:31
  Speaker 6: I mean, isn't it In the entrance of the meat
• 19:33
  Speaker 6: Eater podcast.
• 19:34
  Speaker 8: Right, that's right, always got it pre cut that nice
• 19:44
  Speaker 8: little wed.
• 19:46
  Speaker 1: Oh yeah, he had already done his face cut.
• 19:52
  Speaker 3: This is what the show is all about, right.
• 19:56
  Speaker 1: Timber Oh look at it, Bravo.
• 20:06
  Speaker 2: That right there makes me extreme. I have extreme fomo
• 20:10
  Speaker 2: right now because I would love to be in Wisconsin
• 20:16
  Speaker 2: with my chaps on, Jared. I was just saying, I
• 20:18
  Speaker 2: have extreme fomo right now because I'd love to be
• 20:21
  Speaker 2: in Wisconsin with my helmet and chaps on and my
• 20:24
  Speaker 2: saw in the hand, going and cutting down maples. And
• 20:27
  Speaker 2: I would actually be probably spraying that stump too, so
• 20:30
  Speaker 2: that sucker doesn't sprout back on me. We'll talk about
• 20:34
  Speaker 2: that next time. Hey, thanks again for joining us. All
• 20:38
  Speaker 2: right you guys, thanks thanks Jared. Oh, I love it.
• 20:44
  Speaker 1: I love it.
• 20:45
  Speaker 2: I know it's probably a real foreign concept to you,
• 20:47
  Speaker 2: just being a straight up Western Western boy, because like
• 20:51
  Speaker 2: people don't do a lot of like habitat management. I
• 20:53
  Speaker 2: think it's coming to the West. I think, like the
• 20:56
  Speaker 2: real high end ranches, it's happening on oh for sure.
• 20:59
  Speaker 2: But like Paul Lewis, it just owns a small chunk
• 21:02
  Speaker 2: in in some mountains not far from here. I haven't
• 21:05
  Speaker 2: heard him talking about doing habitat improvements.
• 21:08
  Speaker 1: You know, yeah, I mean I think it's all dependent
• 21:11
  Speaker 1: on what kind of forest you got, terrain you got,
• 21:15
  Speaker 1: what's going to come out of it, you know?
• 21:16
  Speaker 4: Sure, yeah, my quarter acre and Bozeman doesn't need a
• 21:19
  Speaker 4: whole lot of habitat enhancement.
• 21:21
  Speaker 1: But they like you could, like in a lot of places,
• 21:25
  Speaker 1: you can do that. If you have like valuable timber, you.
• 21:29
  Speaker 2: Can do that and make oh some serious money for sure.
• 21:34
  Speaker 1: My dad's he's only got like thirty acres, but he's
• 21:37
  Speaker 1: done a couple cuts in the last twenty years and
• 21:41
  Speaker 1: made some coin and made it better for the deer.
• 21:44
  Speaker 2: Right, what was he mostly? You know what kind of
• 21:46
  Speaker 2: timber he was selling? Mostly hard, like a very oak
• 21:49
  Speaker 2: chi wallnut maybe.
• 21:51
  Speaker 6: Yeah.
• 21:54
  Speaker 2: All right, Our next segment it's called We're gonna come
• 21:58
  Speaker 2: up with a better title, but it's going to be
• 22:00
  Speaker 2: called training for Hunting and uh oh no, I had
• 22:05
  Speaker 2: two versions of it. Our next segment is called Hunting Fitness.
• 22:09
  Speaker 2: This segment is brought to you by Mountainknops.
• 22:11
  Speaker 1: How about hunting for fitness?
• 22:14
  Speaker 2: Hunting for Oh yeah, like oh Phil likes yeah, yeah.
• 22:22
  Speaker 6: All right.
• 22:23
  Speaker 2: First off, fellas, I want to know like, do you
• 22:27
  Speaker 2: think this is a real thing? Do I really need
• 22:29
  Speaker 2: to be fit to be a successful hunter?
• 22:32
  Speaker 1: No? No, I don't think it's cut and dry. I
• 22:36
  Speaker 1: know where you're going. Yeah, I don't think it's cutting.
• 22:38
  Speaker 1: Oh I don't have I don't have an end goal here.
• 22:40
  Speaker 1: This is just a question.
• 22:41
  Speaker 4: You got some coinage, you don't have to get off
• 22:43
  Speaker 4: your ass.
• 22:44
  Speaker 1: Oh right, And I mean, look, there's dudes that road hunt.
• 22:49
  Speaker 1: There's dudes that drive their four wheeler to their tree
• 22:52
  Speaker 1: stand and walk ten feet, get their tree stand, and
• 22:54
  Speaker 1: get back.
• 22:54
  Speaker 4: In their four wheeler and kill big stuff.
• 22:59
  Speaker 1: So I think it's like situationally dependent. I'm not trying
• 23:05
  Speaker 1: to say don't bother at all. Don't get me wrong.
• 23:08
  Speaker 4: Yeah, yeah, to each their own. You can hire mandatory. No,
• 23:12
  Speaker 4: you can hire somebody to do it for you. Or
• 23:14
  Speaker 4: but if you want to like really earn an animal,
• 23:16
  Speaker 4: say Western Rocky Mountain elk, you better get fit.
• 23:20
  Speaker 1: I think yeah, it could be mandatory. And I don't
• 23:23
  Speaker 1: like the like extreme elk hunter athlete thing. It's like
• 23:28
  Speaker 1: so annoying that narrative to me. But like take running
• 23:33
  Speaker 1: around in eastern Montana hunting like sharp tails in peasants,
• 23:38
  Speaker 1: like you can cover a lot of ground and you
• 23:40
  Speaker 1: look at that stuff and you're like, that's easy walking.
• 23:43
  Speaker 1: You go do it for six or eight hours and
• 23:46
  Speaker 1: it'll take it out of you, you know. So I
• 23:48
  Speaker 1: don't think it's just this like killing a bull on
• 23:51
  Speaker 1: top of the mountain thing.
• 23:53
  Speaker 2: Yeah, yeah, it's not. It's not like you're gonna wait
• 23:55
  Speaker 2: to get in shape for when you finally decide to
• 23:57
  Speaker 2: go sheep hunt. You draw a sheep, right, Yeah.
• 24:00
  Speaker 4: It's a lot more fun if you're in shape.
• 24:02
  Speaker 2: Yeah, that's kind of my I think takeaway. And my
• 24:05
  Speaker 2: thought is just like it's easier.
• 24:07
  Speaker 1: Yeah, it's easier, and you can like enjoy yourself.
• 24:10
  Speaker 2: Yeah, Like you don't look.
• 24:12
  Speaker 1: At a thousand foot climb and like you're like, oh god,
• 24:16
  Speaker 1: you know, then you get up there and you're sucking wind. Yeah,
• 24:20
  Speaker 1: and you're only gonna do it once.
• 24:22
  Speaker 2: And really with el hunting, and again we kind of
• 24:25
  Speaker 2: always fall back to that, but you're gonna have to
• 24:27
  Speaker 2: do that multiple times, multiple days in a row.
• 24:30
  Speaker 1: Yeah. Rather than successful, I would say it makes you
• 24:34
  Speaker 1: more efficient, makes you more capable, and you're gonna be
• 24:39
  Speaker 1: more comfortable and you're gonna have more fun.
• 24:41
  Speaker 2: Yeah, you would do more smiling. All right, So what
• 24:43
  Speaker 2: are you guys doing to get ready? It's middle of July.
• 24:46
  Speaker 2: Are you guys thinking about already sort of doing a
• 24:48
  Speaker 2: little little price thinking about it?
• 24:50
  Speaker 4: Yeah, it's never not on my mind, Brody, You're going
• 24:54
  Speaker 4: and go ahead.
• 24:54
  Speaker 1: Yeah, I mean, like I keep it simple, man, Like
• 24:57
  Speaker 1: I like, I don't, I don't, you don't. I don't
• 25:00
  Speaker 1: need a gym membership. You don't need to pay for
• 25:02
  Speaker 1: a personal trainer or a coach or whatever. Like I run,
• 25:06
  Speaker 1: and I do push ups and sit ups, you know,
• 25:09
  Speaker 1: Like I probably put in I don't know, on average,
• 25:13
  Speaker 1: thirty five maybe forty miles a week I do.
• 25:18
  Speaker 2: That's pretty heavy, loved Brody. Yeah, I mean, I mean
• 25:22
  Speaker 2: that's nothing to shake a stick at.
• 25:24
  Speaker 4: Yeah, right, I'm doing.
• 25:26
  Speaker 1: But uh, And I also, like, I think it's good
• 25:30
  Speaker 1: to have a goal that keeps you motivated, Like you
• 25:32
  Speaker 1: got your one hundred mile race. I do a half
• 25:36
  Speaker 1: marathon in early September, which keeps me going through the summer,
• 25:40
  Speaker 1: you know. And I just think it's like simple. You
• 25:44
  Speaker 1: do cardio for legs and lungs, a little resistance with
• 25:47
  Speaker 1: push ups and sit ups, and like I'm no superhuman athlete.
• 25:51
  Speaker 1: That's for sure, and I still get tired out there,
• 25:54
  Speaker 1: but I'm also like I'm in my fifties, buddy, and
• 25:58
  Speaker 1: stuff starts getting harder, like whether you want to admit
• 26:01
  Speaker 1: it or not, So if I want to keep doing this,
• 26:03
  Speaker 1: like that's that's like, Yeah, you get to a point
• 26:06
  Speaker 1: where it's not even a do you or do you
• 26:10
  Speaker 1: not want to?
• 26:11
  Speaker 2: Like you pretty much have to if you want to
• 26:13
  Speaker 2: continue doing what we do. Yeah, which again is not
• 26:15
  Speaker 2: like the extreme hunting that you know some portrayal there.
• 26:19
  Speaker 2: It's pretty general basic you know, Western United States hunting
• 26:23
  Speaker 2: and whether it's upland birds or you know, elk in
• 26:27
  Speaker 2: the mountains or deer oud East whatever like yep, yeah,
• 26:32
  Speaker 2: if you want to keep doing it, you got to
• 26:33
  Speaker 2: stay in shape, for sure.
• 26:35
  Speaker 1: And I want to keep doing it as long as
• 26:37
  Speaker 1: I can, you know. Like the thing is is like
• 26:40
  Speaker 1: I don't know how you were when you're in your twenties,
• 26:43
  Speaker 1: but like I wasn't even in my thirties. Like you
• 26:46
  Speaker 1: can kind of get away with it right for a
• 26:49
  Speaker 1: while in some respects, but like you're just like grinding
• 26:52
  Speaker 1: through it, you know, tough young guy, but yeah, you
• 26:55
  Speaker 1: could eat.
• 26:56
  Speaker 4: Whatever you want to drink whatever you want to. Can't
• 26:58
  Speaker 4: do that anymore.
• 26:59
  Speaker 1: But I also look back now and I'm like, what
• 27:01
  Speaker 1: if I had been training then? Like holy shit? Yeah yeah.
• 27:07
  Speaker 2: What I noticed too is that I used to just
• 27:11
  Speaker 2: like just start running, saying I don't know the summertime,
• 27:14
  Speaker 2: and then I'd be ready to go for the fall yep.
• 27:16
  Speaker 2: But like now, like I can't even afford to do that,
• 27:19
  Speaker 2: Like I pretty much have to run or just stay
• 27:22
  Speaker 2: active somewhat through the winter and then you know, maybe
• 27:26
  Speaker 2: up my volume of running, but like you can't you
• 27:29
  Speaker 2: let it drop off, just like the rebound takes so
• 27:33
  Speaker 2: long to just get back to the baseline again.
• 27:35
  Speaker 1: You know, what about you, Corey?
• 27:37
  Speaker 4: I do a little running. I had a lot more
• 27:39
  Speaker 4: motivation last year. Of course, we did that Mountain Marathon
• 27:42
  Speaker 4: last year.
• 27:42
  Speaker 2: Oh you're not going for the Bridge Ridge Run again?
• 27:45
  Speaker 1: Nope, I'm not.
• 27:46
  Speaker 4: No, probably one and done. I don't know. It was fun,
• 27:48
  Speaker 4: but I mean my motivations, yeah, just well, spring and
• 27:52
  Speaker 4: fall and throughout the winter, trying to keep up with
• 27:54
  Speaker 4: the animals I'm chasing. But I run a little bit.
• 27:57
  Speaker 4: I have this seven mile loop that I do around
• 27:59
  Speaker 4: town that's got a couple ups and downs to it.
• 28:01
  Speaker 4: If I can do that under an hour, I'm feeling
• 28:03
  Speaker 4: pretty good. But come August I'll really start thinking about
• 28:08
  Speaker 4: it a lot harder. I'll probably stop running and do
• 28:10
  Speaker 4: more mountain climbing with a weighted pack. I think kids
• 28:14
  Speaker 4: call it rucking these days. Yeah, do a lot more
• 28:19
  Speaker 4: of that, whether it's in my hunting spot or just
• 28:22
  Speaker 4: here locally, just trying to find a steep hill. I'll
• 28:25
  Speaker 4: definitely start eating better too. Like a lot of people
• 28:29
  Speaker 4: do dry January, I do dry August. Try not to
• 28:32
  Speaker 4: drink as much many beers.
• 28:33
  Speaker 1: Dude, I got I cut the alcohol about whatever seven
• 28:37
  Speaker 1: months ago, and it's I think it ties into fitness
• 28:43
  Speaker 1: for me. Like I got a sleep better, yep, got
• 28:46
  Speaker 1: more energy, My guts work better. Yeah, I win more
• 28:49
  Speaker 1: trivia games if I haven't been drinking. Yeah.
• 28:53
  Speaker 4: See, if I'm sneaking a beer, I feel like I
• 28:55
  Speaker 4: do better at trivia. But come August, I'll stop drinking.
• 28:58
  Speaker 4: But then come September, while I'm hunting, I'm gonna crack
• 29:01
  Speaker 4: a few coups like so sure ice cool box, you know.
• 29:05
  Speaker 4: And then stretching is a massive one. I've skied my
• 29:08
  Speaker 4: whole life and my knees in my back already paying
• 29:11
  Speaker 4: for it. And if I don't stretch like for solid
• 29:14
  Speaker 4: fifteen to twenty minutes every morning, I pay for it.
• 29:18
  Speaker 2: Pretty basic stretching. Is it more like a mobility a
• 29:20
  Speaker 2: routine or what are we talking?
• 29:21
  Speaker 1: Mobility?
• 29:22
  Speaker 4: Yeah, a lot of basic stretches, hips, sneeze back, and
• 29:26
  Speaker 4: it just it's amazing how much more you can get
• 29:29
  Speaker 4: away with and how the aches and pains just aren't
• 29:31
  Speaker 4: there if you just stretch. Yeah, I've never had knee
• 29:33
  Speaker 4: problems since I've started religiously stretching in them.
• 29:36
  Speaker 1: When it comes time to throw a big load of
• 29:39
  Speaker 1: meat on your back, Yeah, makes a big difference then.
• 29:42
  Speaker 2: Man, I've said it dozens of times before, But when
• 29:45
  Speaker 2: I was on a strict yogurt routine for those two
• 29:48
  Speaker 2: or three years, you know, you get stoved up when
• 29:51
  Speaker 2: you're bent over an elk, gutting and skin in, you know, Yeah,
• 29:54
  Speaker 2: and then like every time you stand.
• 29:56
  Speaker 1: Up, you're like, oh, I don't know if I'm gonna
• 29:57
  Speaker 1: make it back up to vertical. Like if I was
• 30:00
  Speaker 1: doing the yoga thing, like I could do three elk
• 30:02
  Speaker 1: in a row and never even have stoved up come
• 30:05
  Speaker 1: through my head.
• 30:06
  Speaker 4: Not once yoga pilates, because the.
• 30:08
  Speaker 2: Core I think was just strong.
• 30:10
  Speaker 1: You know.
• 30:13
  Speaker 2: Tyler Jones from the Element, He recently posted that he
• 30:18
  Speaker 2: was working out getting ready for an elk hunt, and
• 30:20
  Speaker 2: he was asking people on the internet, you know, what
• 30:22
  Speaker 2: should I do?
• 30:23
  Speaker 1: Uh? Any other?
• 30:24
  Speaker 2: He kind of said, this is what I'm doing, Should
• 30:26
  Speaker 2: I add anything in? And where I commented and I
• 30:31
  Speaker 2: think it's uh, it's good to think about and remember,
• 30:34
  Speaker 2: and because I've been caught on it too, and it
• 30:36
  Speaker 2: really helps. Is that when you're on your.
• 30:38
  Speaker 1: Western el khunt, like he's gonna come up from Texas, right,
• 30:40
  Speaker 1: he's probably gonna have a week or so, right, or
• 30:43
  Speaker 1: whatever hunt you go to do. If you're that kind
• 30:46
  Speaker 1: of a hunter, and you're not just doing the weekend, right,
• 30:49
  Speaker 1: you're gonna hunt five days in a row, seven days
• 30:52
  Speaker 1: in a row. And I think your training kind of
• 30:54
  Speaker 1: has to mimic that too, right, because if you're like,
• 30:55
  Speaker 1: oh I trained and then you take a day or
• 30:57
  Speaker 1: two off and then I trained again, right, that's not
• 31:01
  Speaker 1: what an elk hunt is like. Because an elk hunt
• 31:03
  Speaker 1: is like, oh no.
• 31:04
  Speaker 2: You pounded it hard day one, and then you really
• 31:08
  Speaker 2: want to do that day two, three, and four, as well.
• 31:10
  Speaker 1: So a lot of yeah that first day, especially if
• 31:14
  Speaker 1: they're not like acclimating for a couple of days, hiking
• 31:17
  Speaker 1: around for a couple of days before the hunt, like
• 31:19
  Speaker 1: and they just go like go hard that first day
• 31:24
  Speaker 1: and then the second day it's just like you got
• 31:28
  Speaker 1: to maintain man unless you get lucky opening morning.
• 31:34
  Speaker 2: No, yeah, who does that. I haven't killed anything on
• 31:37
  Speaker 2: opening morning. I don't know maybe ever. All right, thanks
• 31:41
  Speaker 2: Mountain Ops for sponsoring that segment. We appreciate it. Phil
• 31:45
  Speaker 2: A Thanks time for some listener feedback.
• 31:47
  Speaker 3: To do some listener feedback, get those questions in for
• 31:50
  Speaker 3: the crew if you have any. We have a question
• 31:53
  Speaker 3: for Brody from the Brothers Harrison. They ask, Hey, Brody Harris,
• 31:58
  Speaker 3: I'm not so experienced whileye angler, what is your recommendation
• 32:01
  Speaker 3: for baits and structure to start at on a smaller lake?
• 32:07
  Speaker 1: I am not an expert WALLEYE. Angler. You should be
• 32:10
  Speaker 1: asking this to seth or to Chester. But we fish
• 32:16
  Speaker 1: like I wouldn't call it a small lake. Most like
• 32:21
  Speaker 1: our main lake that we fish is probably like I
• 32:23
  Speaker 1: think it's twenty five hundred or three thousand acres, so
• 32:25
  Speaker 1: it's not giant and weed lines in the summer are
• 32:31
  Speaker 1: like our go to spot this time in the summer.
• 32:35
  Speaker 1: It's anywhere from twelve to twenty feet deep off weed lines.
• 32:40
  Speaker 1: It just concentrates the fish because that's where the little
• 32:43
  Speaker 1: perch are. So like that's one thing and you can
• 32:46
  Speaker 1: do like you can jig those weed lines with a
• 32:50
  Speaker 1: soft plastics or throw a have a crawler on a
• 32:54
  Speaker 1: jig head. You control crank baits along those weed lines.
• 32:59
  Speaker 1: You can run bottom bouncers. The other thing that I
• 33:04
  Speaker 1: know Seth and Chester look for a lot are contour,
• 33:08
  Speaker 1: So like maybe you've got like a bay that's ten
• 33:12
  Speaker 1: feet deep and then it drops off to twenty pretty quick.
• 33:16
  Speaker 1: Those kind of contours. I know, whileye guys look for
• 33:18
  Speaker 1: a lot I talk about and we catch our share
• 33:22
  Speaker 1: of walleyes. But like I'm still learning and luckily we
• 33:26
  Speaker 1: got some good lakes around here to learn on. So
• 33:30
  Speaker 1: that's that's all I got for you, man. That thing,
• 33:32
  Speaker 1: he's a pretty thorough answer.
• 33:34
  Speaker 3: That was Chris asks. As you know, it's the preference
• 33:38
  Speaker 3: point application period for wyoming in Montana.
• 33:41
  Speaker 1: Is there a.
• 33:41
  Speaker 3: Particular state or species where you guys are banking points
• 33:45
  Speaker 3: or acquiring points? I suppose you guys what a strategy
• 33:49
  Speaker 3: or preferences.
• 33:52
  Speaker 1: I mean it's different for residents and non residents, right,
• 33:55
  Speaker 1: like for us here in Montana, like we already applied
• 33:59
  Speaker 1: for our bonus points. We don't have preference points here
• 34:02
  Speaker 1: as non residents. But yeah, I'm building up points in
• 34:06
  Speaker 1: Wyoming for mule deer and antelope. I got so many
• 34:11
  Speaker 1: deer points in Wyoming, but like not enough to get
• 34:14
  Speaker 1: the top tier tag. So I'm like every year I'm
• 34:18
  Speaker 1: wondering whether I should burn them or not.
• 34:20
  Speaker 2: Yeah, yeah, I don't know if there's anything still left
• 34:23
  Speaker 2: open besides Wyoming Montana, but yeah, I've already got my
• 34:27
  Speaker 2: Wyoming points. I still do pronghorn, mule deer, elk down there.
• 34:33
  Speaker 2: What else do I apply? I get points in Arizona,
• 34:38
  Speaker 2: and then I think just Idaho. In New Mexico I apply,
• 34:41
  Speaker 2: but that's not a point system, that's just a straight lottery.
• 34:45
  Speaker 2: Oh and then Colorado, and you know it would be
• 34:48
  Speaker 2: a lot less. But the reason I still do Colorado
• 34:51
  Speaker 2: is because we lived there for a long time. So
• 34:53
  Speaker 2: I started banking points when when I was a resident
• 34:56
  Speaker 2: and it was cheap, and now I feel like I
• 34:57
  Speaker 2: can't stop. And I guided in Arizona, and so I
• 35:00
  Speaker 2: already had to buy the hunting license and then the
• 35:02
  Speaker 2: points were cheap, and so they kind of got me.
• 35:05
  Speaker 1: The one thing about points, man, like you gotta have
• 35:08
  Speaker 1: some kind of plan because like, like you can't just
• 35:14
  Speaker 1: expect like, oh, I'm gonna get points for five years
• 35:16
  Speaker 1: and I'm gonna get some crazy awesome tech. Like you
• 35:18
  Speaker 1: need to do research and see what your points are
• 35:20
  Speaker 1: gonna get, you know, in whatever state or unit you
• 35:24
  Speaker 1: might species you might be interested in. Just having points
• 35:29
  Speaker 1: isn't enough, you.
• 35:30
  Speaker 2: Know, no, But man, it's like it's kind of like, uh,
• 35:33
  Speaker 2: when it was a good day to you know, any
• 35:35
  Speaker 2: day is a good day. Never mind, let's skip that one.
• 35:39
  Speaker 2: Get the points because you just have to start and
• 35:44
  Speaker 2: maybe do your research once you already have five points.
• 35:47
  Speaker 2: But like you'll be so happy that because I started
• 35:50
  Speaker 2: writing about at the age of thirty and now I'm
• 35:52
  Speaker 2: coming on fifty and like it's finally it's taking twenty
• 35:56
  Speaker 2: years to kind of be in that position and be like, oh, yeah,
• 35:59
  Speaker 2: look at this, I have a pretty good chance to
• 36:01
  Speaker 2: draw on that one or that one or that one,
• 36:02
  Speaker 2: and it's gonna be a once in a lifetime kind
• 36:05
  Speaker 2: of a drill because I'm probably not gonna apply for
• 36:08
  Speaker 2: those same tags when I'm seventy, you know.
• 36:10
  Speaker 1: No, No, I'm just saying it like like it's it's
• 36:13
  Speaker 1: an investment over time. You put in for fifteen years
• 36:18
  Speaker 1: at whatever, fifty bucks a point, you know you're.
• 36:21
  Speaker 2: Oh, yeah, it adds up, It adds up.
• 36:23
  Speaker 1: Yeah.
• 36:24
  Speaker 2: I would definitely like, uh, stick to one state or
• 36:28
  Speaker 2: like like, don't spend your money thin to where you
• 36:31
  Speaker 2: just have a little bit here and there, or like
• 36:33
  Speaker 2: by one point one year here and another point another
• 36:36
  Speaker 2: year here, like pick one stick to it and make
• 36:38
  Speaker 2: sure you're accumulating those and yeah, and set your expectations.
• 36:42
  Speaker 2: I think, like you're saying, a lot of people think that, Oh,
• 36:44
  Speaker 2: I'll just you know, apply for ten years next thing.
• 36:46
  Speaker 2: You know, I'm gonna have some you know, I'll have
• 36:48
  Speaker 2: the best tag in Wyoming.
• 36:50
  Speaker 1: Yeah, you gotta study maybe not maybe, I gotta study
• 36:53
  Speaker 1: draw odds and and things like that and figure out
• 36:56
  Speaker 1: what your points are going to get you. What else
• 36:58
  Speaker 1: we got?
• 36:58
  Speaker 3: Freddy Rick asks what the crew is cooking with with
• 37:01
  Speaker 3: their wild game this week, Freddie, hang out for another
• 37:04
  Speaker 3: twenty minutes and you'll find out. Wow, River Rock dental,
• 37:08
  Speaker 3: says Phil. What determines the cast of the media to
• 37:11
  Speaker 3: Radio Life crew seems like whoever isn't in a special meeting.
• 37:14
  Speaker 3: This is a great question for one of the guys
• 37:15
  Speaker 3: sitting at the desk right now because he did this
• 37:17
  Speaker 3: for a long time, Corey. It's not an easy process.
• 37:21
  Speaker 3: So yeah, it's a little tough with with a crew
• 37:23
  Speaker 3: like ours who's constantly in and out of the office,
• 37:26
  Speaker 3: sometimes without letting people know.
• 37:29
  Speaker 4: Yeah, whoever's in the house on a Thursday from a
• 37:32
  Speaker 4: ten thirty to twelve thirty Mountain standard time. That's really it.
• 37:36
  Speaker 4: I mean, and it gets tougher obviously as hunting season
• 37:40
  Speaker 4: gets closer. But I mean, there's a reason why I'm
• 37:43
  Speaker 4: here because Steve's in Africa.
• 37:45
  Speaker 2: Otherwise Steve would have done this episode.
• 37:47
  Speaker 4: No, probably not.
• 37:49
  Speaker 2: Yeah, yeah, well we kind of plan it out.
• 37:53
  Speaker 4: It's very planned out.
• 37:54
  Speaker 2: I knew that I was hosting this episode for at
• 37:56
  Speaker 2: least a month.
• 37:57
  Speaker 4: I think, Yeah, we try and have it planned out
• 37:59
  Speaker 4: at least three weeks ahead of time. But yeah, it's
• 38:02
  Speaker 4: it's kind of a crapshoot. Everybody's so busy. Yeah, all
• 38:05
  Speaker 4: these guys there, whether they're kissing babies, at an event
• 38:08
  Speaker 4: somewhere out hunting, it's tough to track them down, even
• 38:13
  Speaker 4: on just a random Thursday.
• 38:15
  Speaker 3: So I thought this was a fun question from Tea Patsfield.
• 38:19
  Speaker 3: He or they ask what other animal is the biggest
• 38:22
  Speaker 3: nuisance to hunters, for example, gray squirrels hunting, white tail
• 38:25
  Speaker 3: or coyotes disrupting hunts, et cetera, like other wildlife or
• 38:29
  Speaker 3: nature getting in the way of your hunt.
• 38:32
  Speaker 2: I actually don't think the gray squirrels actually are such
• 38:34
  Speaker 2: a nuisance. With white tail kyotes disrupting hunt, I've had.
• 38:39
  Speaker 1: On two occasions I've had coyotes screw up a mule
• 38:43
  Speaker 1: deer hunt.
• 38:44
  Speaker 2: Oh really, like they spooked your game?
• 38:46
  Speaker 1: Actually are I don't know if it made it into
• 38:49
  Speaker 1: the episode or not. But the episode that I did
• 38:52
  Speaker 1: with Steve and like Steven seven, we had coyotes come
• 38:56
  Speaker 1: in on a very nice mule deer buck that I
• 38:59
  Speaker 1: was getting ready to shoot. Yeah, yeah, and there they went.
• 39:06
  Speaker 2: But I thought all the does ran the buck just
• 39:08
  Speaker 2: stayed there.
• 39:09
  Speaker 1: No, No, he went over the hill with them. We
• 39:12
  Speaker 1: watched him. Just isn't it? Is that the first location
• 39:15
  Speaker 1: in a second location? Second?
• 39:17
  Speaker 2: Okay, that's right, because I came in but the buck
• 39:21
  Speaker 2: just stood up and then slaid back down. He was slick, right,
• 39:24
  Speaker 2: he was slick. I once was I think calling in
• 39:27
  Speaker 2: a coups deer by doing some rattling, and I had
• 39:30
  Speaker 2: a buck coming around this basin and I'm pretty sure
• 39:32
  Speaker 2: he was coming to me. He's looking predetermined. And then
• 39:35
  Speaker 2: on the same track, I could see a kayak going
• 39:37
  Speaker 2: the other direction, and when they met, that kind.
• 39:40
  Speaker 1: Of blew that whole deal.
• 39:42
  Speaker 2: But I would say for me, cows cattle, like you know,
• 39:50
  Speaker 2: as an elk hunting guy, you're you're up on the
• 39:52
  Speaker 2: forest a lot and there's you know, you're sort of
• 39:54
  Speaker 2: at the tail end of the grazing season up there
• 39:57
  Speaker 2: in the first couple of weeks of archery season. This
• 39:59
  Speaker 2: is in Colorado in September, and like never fail, like like,
• 40:04
  Speaker 2: oh there's a bugle, let's go, And all of a
• 40:06
  Speaker 2: sudden're like, oh my god, we got to go through
• 40:08
  Speaker 2: fifty cows to get there, and like there's no way
• 40:11
  Speaker 2: you're gonna do that being sneaky, like you're gonna bump
• 40:14
  Speaker 2: one if it's in the dark. Then they all run
• 40:17
  Speaker 2: off and then guess what, there's no more bugling after
• 40:19
  Speaker 2: the whole herd of Herford's right.
• 40:21
  Speaker 1: Yeah.
• 40:21
  Speaker 3: We had Derek pop in and say that cattle has
• 40:24
  Speaker 3: ruined multiple turkey hunts.
• 40:26
  Speaker 1: Yeah, and like deer will ruin a deer hunt a lot.
• 40:32
  Speaker 4: Yeah, too many elk run and elk on. I've had
• 40:35
  Speaker 4: wolves howl in September, bugle and elk and then pack
• 40:39
  Speaker 4: of wolves start howling and then it's over. Try a
• 40:42
  Speaker 4: different spot after that.
• 40:44
  Speaker 1: I've had I had a late season cow tag one
• 40:50
  Speaker 1: time back in Colorado and like had this herd like
• 40:53
  Speaker 1: freaking dialed man or snow on the ground. Everything was
• 40:57
  Speaker 1: lined up just right. Went back the next day and
• 41:01
  Speaker 1: the lion had killed one. Heard's gone. Yeah.
• 41:06
  Speaker 3: Yeah. We have Ryan saying fall season seasonal allergies screw
• 41:11
  Speaker 3: up the most funds for him.
• 41:12
  Speaker 1: I don't get fall, I get spring.
• 41:14
  Speaker 3: Yeah, that's a big one for me, Kay says kids
• 41:17
  Speaker 3: on four wheelers. Our our producer Jake in the chat
• 41:22
  Speaker 3: said that that his kids too. Yeah, the biggest, biggest nuisance.
• 41:28
  Speaker 2: Cool.
• 41:29
  Speaker 3: I think we're good for now, but if you have
• 41:30
  Speaker 3: any more questions, we'll do this one more time at
• 41:31
  Speaker 3: the end of the show.
• 41:33
  Speaker 2: Thanks for the questions, everybody, All right, Next we are
• 41:36
  Speaker 2: interviewing Ashley Morgan Olvera who is the research and education
• 41:41
  Speaker 2: director at the Texas Invasive Species Institute. Ashley works on
• 41:45
  Speaker 2: invasive species concerns associated with hogs, carp doves, and aquatic
• 41:51
  Speaker 2: pill Yeah, excuse me, and aquatic plants. Ashley, welcome to
• 41:56
  Speaker 2: the show.
• 41:58
  Speaker 9: Thank you.
• 41:59
  Speaker 6: Hey.
• 41:59
  Speaker 2: I don't feel like I do a real proper description
• 42:01
  Speaker 2: of your job. Can you give me like a nice
• 42:03
  Speaker 2: detailed layman's overview of what you do?
• 42:07
  Speaker 10: I mean, I kind of liked it. Yeah, So I
• 42:10
  Speaker 10: do research and education. I basically I talk about invasive species.
• 42:14
  Speaker 9: I live and breathe invasive species.
• 42:16
  Speaker 10: So we do a lot of grant work for usdaa
• 42:20
  Speaker 10: FHIST to look for newly emerging ones. We do a
• 42:23
  Speaker 10: lot of community outreach, and then things like this, you know,
• 42:26
  Speaker 10: like I was mentioning to you yesterday, it's like I
• 42:29
  Speaker 10: will talk about invasives at any point in time, just
• 42:31
  Speaker 10: to kind of get everybody more comfortable with that term
• 42:35
  Speaker 10: and aware with what invasive species are.
• 42:38
  Speaker 2: All right, since you just mentioned that that it's sort
• 42:41
  Speaker 2: of like a term you're still trying to get people
• 42:43
  Speaker 2: comfortable with. It's probably not really comfortable so much as
• 42:46
  Speaker 2: it is just aware of because you're telling me yesterday
• 42:49
  Speaker 2: that the federal government didn't even really recognize that term
• 42:54
  Speaker 2: up until how many years ago as.
• 42:57
  Speaker 10: Nineteen ninety nine, you know, President Clinton had to issue
• 43:01
  Speaker 10: an executive order that finally defined.
• 43:03
  Speaker 9: What an invasive species is.
• 43:05
  Speaker 10: So people often make exotic ornamental weed, they'll use those
• 43:11
  Speaker 10: words instead of invasive. But invasive is like a very
• 43:14
  Speaker 10: special subset, So it's often an invasive. It's often a
• 43:18
  Speaker 10: species that's not native to the environment that it's in
• 43:21
  Speaker 10: and it causes harm. So that's where something can become
• 43:25
  Speaker 10: invasive because you might have exotic animals that have been
• 43:29
  Speaker 10: imported for hunting purposes and such, and so maybe their
• 43:33
  Speaker 10: populations are maintained and so that's going to just be
• 43:36
  Speaker 10: an exotic animal. But like down in Texas, you know,
• 43:40
  Speaker 10: people were importing things like access deer. The deer got
• 43:43
  Speaker 10: out and now we have an invasive problem with them
• 43:46
  Speaker 10: because they are outside of their normal area and they're
• 43:49
  Speaker 10: causing harm by competing with the native species. So it's
• 43:53
  Speaker 10: that harm factor that really is what makes the species invasive.
• 43:59
  Speaker 2: Okay, Now, Ashley, you came across our radar because producer
• 44:04
  Speaker 2: Jake Birch found an article about the invasive hammerhead worm,
• 44:08
  Speaker 2: which is a nasty looking creature. Tell me what's up
• 44:12
  Speaker 2: with the hammerhead worms and what we need to do
• 44:15
  Speaker 2: about them.
• 44:17
  Speaker 10: Yeah, so, as I was mentioning yesterday, Yeah, that's kind
• 44:19
  Speaker 10: of like our little poster child right now. It's just
• 44:22
  Speaker 10: a really unique looking organism that catches a lot of
• 44:25
  Speaker 10: people's attention, and it's what helps me start that conversation
• 44:29
  Speaker 10: on invasive species. So this one, it's a predator of earthworms,
• 44:35
  Speaker 10: so that's why we call it invasive. So this is
• 44:38
  Speaker 10: one of those species. It's actually been in the United
• 44:40
  Speaker 10: States for over one hundred years. It was brought in
• 44:43
  Speaker 10: when people were moving plants and it got out of
• 44:45
  Speaker 10: greenhouses because it can crawl and stick to just about anything.
• 44:50
  Speaker 10: And then it's really in the past twenty years that
• 44:52
  Speaker 10: we started realizing, wait a minute, it's eating our earthworms.
• 44:56
  Speaker 9: This is a problem. It's causing harm.
• 44:58
  Speaker 10: So really in just like the last twenty years have
• 45:01
  Speaker 10: we started calling it invasive and realizing like what it is.
• 45:05
  Speaker 9: And that's some of.
• 45:05
  Speaker 10: The stuff too, is realizing just because something's been here
• 45:08
  Speaker 10: for a long time doesn't mean that it's it's a
• 45:11
  Speaker 10: good thing. So that one definitely catches a lot of attention,
• 45:16
  Speaker 10: but it's mainly a threat to earthworms.
• 45:18
  Speaker 2: Okay, do you know does it use that little hammer head?
• 45:21
  Speaker 2: Like what does the hammerhead part of that worm do?
• 45:25
  Speaker 2: Do you know specifically if that the shape of the
• 45:28
  Speaker 2: body sort of like helps it in its day to
• 45:31
  Speaker 2: day so it.
• 45:32
  Speaker 10: Doesn't have eyes, and that head is basically full of receptors,
• 45:36
  Speaker 10: So yeah, they will use that head to kind of
• 45:38
  Speaker 10: survey for their their sniffing for their worms.
• 45:42
  Speaker 1: I see, I see.
• 45:44
  Speaker 2: But like so, but it's been also in the news,
• 45:47
  Speaker 2: not just because it's a nasty looking critter, but because
• 45:51
  Speaker 2: it's got neurotoxins on it, right, that can actually be
• 45:54
  Speaker 2: I don't know, would you call it harmful to humans or.
• 45:59
  Speaker 9: I'd see more annoying.
• 46:01
  Speaker 10: So that's always part of my PSA with this thing too,
• 46:04
  Speaker 10: because humans here neurotoxin and they're instantly thinking, oh, it
• 46:07
  Speaker 10: affects us, right, because humans are very human centered, and
• 46:11
  Speaker 10: the thing is that neurotoxin is to digest earthworms. So
• 46:15
  Speaker 10: for us, it could cause a very mild allergic reaction,
• 46:19
  Speaker 10: you know, like maybe if you encounter poison ivy or
• 46:24
  Speaker 10: it can lead to kind of a more severe but
• 46:26
  Speaker 10: I've talked to thousands of people. I've only maybe known
• 46:29
  Speaker 10: about ten that have had any sort of slight itch
• 46:33
  Speaker 10: on their hands.
• 46:34
  Speaker 9: So overall we recommend don't touch them with.
• 46:37
  Speaker 10: Your hands, but we do want you to remove them
• 46:39
  Speaker 10: and kill them if you see them.
• 46:41
  Speaker 2: Okay, how should someone kill one? Because I heard you
• 46:43
  Speaker 2: don't want to just cut them in half?
• 46:45
  Speaker 9: Correct?
• 46:46
  Speaker 10: Yes, they're flatworms, so they'll regenerate. You cut them in half,
• 46:48
  Speaker 10: they suddenly become two worms. You got twice as many problems.
• 46:52
  Speaker 10: So they're soft body organisms. They're susceptible to a ton
• 46:54
  Speaker 10: of household products, so you can spray vinegar on them,
• 46:58
  Speaker 10: poor salt on them, or you can move them with
• 47:00
  Speaker 10: a gloved hand, stick them in a sealed container and
• 47:03
  Speaker 10: throw them away. You know, I've had people say, oh,
• 47:06
  Speaker 10: they're susceptible to blow torches. I say, well, I'm susceptible
• 47:10
  Speaker 10: to a blow torch like fire does work as well.
• 47:17
  Speaker 2: Yeah, but a twelve gage shotgun would work too, All right, it.
• 47:20
  Speaker 9: Would, but that's the way sammo. Yeah, a few inches?
• 47:24
  Speaker 1: Good point. All right.
• 47:26
  Speaker 2: I feel like this is a great segue to take
• 47:29
  Speaker 2: us to the to the earthworm conversation, because I recently
• 47:34
  Speaker 2: found out through the habitat work that I'm doing in
• 47:37
  Speaker 2: Wisconsin that not only are earthworms not native, but that
• 47:41
  Speaker 2: they can be invasive. So tell us how earthworms impact
• 47:45
  Speaker 2: our landscape.
• 47:47
  Speaker 10: Yes, so that's something that I also was learning a
• 47:50
  Speaker 10: few years as well too. So it's just really important
• 47:53
  Speaker 10: for everybody to remember that earthworms in general, your European earthworms,
• 47:58
  Speaker 10: those red wigglers that you use in your gardens, your
• 48:01
  Speaker 10: compost piles, even as bait, they are not native to
• 48:04
  Speaker 10: the United States. They were brought over by the colonists
• 48:07
  Speaker 10: because the colonists said, hey, this is great in our garden.
• 48:09
  Speaker 10: We're starting a new colony, like, let's bring our life
• 48:12
  Speaker 10: with us. And so earthworms are very good at nutrient
• 48:17
  Speaker 10: cycling and that's why we keep them in our gardens,
• 48:20
  Speaker 10: and they're really good in our agricultural fields.
• 48:23
  Speaker 9: But the thing is.
• 48:24
  Speaker 10: North American forests, prairies, all of our natural landscapes, they
• 48:29
  Speaker 10: have adapted to not have any kind of earthworm. They
• 48:33
  Speaker 10: don't need things milling about breaking down the leaf litter.
• 48:37
  Speaker 10: They need the leaf litter to stay there on the ground.
• 48:40
  Speaker 10: So even if a European earthworm, right, are our nice
• 48:44
  Speaker 10: little air raiding one. If that gets thrown into a
• 48:47
  Speaker 10: forested area, it can start removing all that leaf litter
• 48:51
  Speaker 10: and it starts exposing tree roots and all of this.
• 48:54
  Speaker 10: So it's really important that earthworms, who kind of view
• 48:57
  Speaker 10: is more naturalized like a honeybee, that they.
• 49:00
  Speaker 9: Actually do cause problems.
• 49:01
  Speaker 10: So it's really important that, especially when you're done fishing,
• 49:06
  Speaker 10: please don't dump any worms in the lake. Yes, in
• 49:09
  Speaker 10: theory most of them drown, but it just takes a
• 49:12
  Speaker 10: couple of them to make it to the shore and
• 49:14
  Speaker 10: start over, and then they're inhabiting a natural area that
• 49:18
  Speaker 10: genuinely does not need them.
• 49:23
  Speaker 4: Did you know that, Corey, No, no clue. That's why
• 49:26
  Speaker 4: I fly fish.
• 49:33
  Speaker 10: And so what's been really not fun in all this
• 49:36
  Speaker 10: is we've realized there's an invasive earthworm out there. It's
• 49:40
  Speaker 10: called the Asian jumping worm. It's often sold as an
• 49:43
  Speaker 10: Alabama jumper snake worms things like that. It is not
• 49:47
  Speaker 10: from Alabama, it is not native, and this one is
• 49:51
  Speaker 10: not even a nutrient cycler, so it doesn't even do
• 49:53
  Speaker 10: the good stuff that the other earthworms do. So that's
• 49:56
  Speaker 10: other Asian jumping worm is just flat out invasive. And
• 50:00
  Speaker 10: so that's one that we really need people to just
• 50:03
  Speaker 10: be aware of you know, talk to I've talked to
• 50:06
  Speaker 10: bait shops around here. You know, they say they've called
• 50:09
  Speaker 10: and I've appreciated it. They say, well, I've heard about
• 50:12
  Speaker 10: these jumping worms. Should I be breeding them? I said, please, don't,
• 50:15
  Speaker 10: please don't. They say, well, what about you know, red wigglers. Yeah,
• 50:18
  Speaker 10: of course, African nightcrawlers. I say, not a problem. Those
• 50:21
  Speaker 10: are exotic species, they are not invasive. They still provide
• 50:26
  Speaker 10: a good benefit. But again, it's just important to be
• 50:29
  Speaker 10: careful with any worm. But yeah, those Asian jumping worms,
• 50:32
  Speaker 10: they flail around. They look like little baby snakes. It's
• 50:35
  Speaker 10: kind of like you'll look at a worm and you'll say,
• 50:36
  Speaker 10: this is not like any worm I've ever seen. It's
• 50:39
  Speaker 10: not you know, it's not floppy. It flails around.
• 50:43
  Speaker 9: Like a snake.
• 50:44
  Speaker 10: And then it also just completely degrades the soil. It
• 50:48
  Speaker 10: causes erosion, Plants won't seed, all that kind of stuff.
• 50:51
  Speaker 2: So there's more aggressive than these other earthworms that you've
• 50:55
  Speaker 2: been talking about.
• 50:57
  Speaker 10: Yes, yes, these Asian jumping worms they're we won't even
• 51:00
  Speaker 10: like say that they're good in one environment. They're just
• 51:03
  Speaker 10: flat out bad, and we want them out. But the
• 51:06
  Speaker 10: problem is they look a lot like the other earthworms,
• 51:09
  Speaker 10: and that's why it's one of those sneaky invases where
• 51:14
  Speaker 10: I became more aware about it five years ago. I
• 51:17
  Speaker 10: put up something on our website two years ago, and
• 51:20
  Speaker 10: within three months I got reports from Houston, Dallas, Austin,
• 51:24
  Speaker 10: and I think along the coast, and it's one of
• 51:26
  Speaker 10: those with the state this size. If you get hits
• 51:29
  Speaker 10: that quickly, it means that the worm's probably been in
• 51:32
  Speaker 10: our soheale for a long time. We just didn't know
• 51:34
  Speaker 10: any better.
• 51:35
  Speaker 2: M okay, I feel like we'd be remiss not to
• 51:39
  Speaker 2: bring up hogs well talking to you, since you know
• 51:43
  Speaker 2: that is like the poster child for invasive species, right,
• 51:47
  Speaker 2: especially in Texas. So what stance does the Texas Invasive
• 51:51
  Speaker 2: Species Institute take on them?
• 51:53
  Speaker 9: Please remove them?
• 51:55
  Speaker 10: Please remove them, So in at least in Texas, there
• 51:59
  Speaker 10: isn't it. You don't need a permit to hunt. The
• 52:02
  Speaker 10: state wants you to remove them. So that's kind of
• 52:07
  Speaker 10: how we feel as well. Please remove them when you're out,
• 52:09
  Speaker 10: when you're out hunting. If your state doesn't require any
• 52:12
  Speaker 10: sort of permit, please please kill them. But especially for us,
• 52:17
  Speaker 10: I get that question asked a lot like, well, what
• 52:19
  Speaker 10: are you going to do about hogs? And I have
• 52:21
  Speaker 10: to say, well, the conquistadors brought them over in the
• 52:24
  Speaker 10: fifteen hundreds, so we're not going to win that war,
• 52:28
  Speaker 10: but we can at least slow the spread, win on
• 52:30
  Speaker 10: a local level, or at least stop it from invading
• 52:33
  Speaker 10: every state in the United States.
• 52:35
  Speaker 1: What about Ashley? What about our dad? Like I saw
• 52:39
  Speaker 1: that recently Texas legalized shooting those suckers from helicopters like
• 52:46
  Speaker 1: air gun and them. Do you guys do it? Like,
• 52:50
  Speaker 1: are they considered an invasive species in Texas?
• 52:54
  Speaker 10: They must be if they're well, no, if they're allowing permits.
• 52:58
  Speaker 10: It might be one of those where they're trying to
• 53:00
  Speaker 10: prevent it to become more problematic, like an access.
• 53:03
  Speaker 9: To yeah, where you know it was imported.
• 53:05
  Speaker 10: It's getting a little out of control, and so I
• 53:07
  Speaker 10: think they're trying to cull it before it becomes just
• 53:12
  Speaker 10: outright invasives. So that might be why they're like lifting
• 53:15
  Speaker 10: or allowing more.
• 53:16
  Speaker 9: Types of hunting to happen.
• 53:20
  Speaker 10: One of those like borderline ones where it's like the
• 53:22
  Speaker 10: state's saying, h we'll allow it for right now.
• 53:26
  Speaker 2: Yeah, fellas any other questions for Ashley.
• 53:32
  Speaker 1: No, no, good.
• 53:33
  Speaker 2: Hey, thanks for taking the time, Ashley. We really really
• 53:35
  Speaker 2: appreciate it. And yeah, hopefully this helps man. Everybody dispose
• 53:40
  Speaker 2: of your worms properly, watch out for them jumping ones.
• 53:44
  Speaker 10: Yes, please, and clean, drain and dry your boats. I
• 53:47
  Speaker 10: just want to say, you know, naturalists and outdoorsman, you're
• 53:50
  Speaker 10: kind of like our first line of defense. So it's
• 53:53
  Speaker 10: really up to y'all to help. Just clean your equipment
• 53:56
  Speaker 10: before you leave your site. So, but thank y'all so
• 53:59
  Speaker 10: much for having me.
• 54:00
  Speaker 2: Okay, thank you, have a good day. Now on to
• 54:07
  Speaker 2: me eater menu.
• 54:09
  Speaker 11: He said, what's.
• 54:24
  Speaker 1: Nice? Phil?
• 54:29
  Speaker 2: Yeah, every time a week this is this a new
• 54:32
  Speaker 2: segment or have we've done this one before?
• 54:34
  Speaker 3: The drop is new?
• 54:35
  Speaker 2: The drop is I would I need to do more
• 54:41
  Speaker 2: I guess pre production on the next time I host,
• 54:44
  Speaker 2: just to make sure I can get as many new
• 54:46
  Speaker 2: Phil drops as possible, because that's definitely my favorite part.
• 54:51
  Speaker 3: Uh.
• 54:52
  Speaker 2: This is the segment where we all talk about what
• 54:54
  Speaker 2: we've been cooking with our wild game lately, and.
• 54:57
  Speaker 1: Today it is taco themed.
• 55:00
  Speaker 2: First, we're gonna start off with a PSA I recorded
• 55:03
  Speaker 2: yesterday just before I bleach my hair. Hey, it's the
• 55:08
  Speaker 2: hospitalists for meat eater, and I'm here with a hot
• 55:12
  Speaker 2: tip slash public service announcement. This is regarding the what's
• 55:18
  Speaker 2: considered the unusable or tough cuts or seeing you laced
• 55:23
  Speaker 2: chunks of your wild game. Okay, like this, like shank,
• 55:30
  Speaker 2: I call them shank pieces. They're actually not the shank.
• 55:32
  Speaker 2: It's a little muscle next to the shank. Everybody knows
• 55:35
  Speaker 2: what I'm talking about. It's just got sing you all
• 55:37
  Speaker 2: laced through it. There's some neck in here, just you
• 55:45
  Speaker 2: know what I'm talking about, a lot of the lower
• 55:47
  Speaker 2: legs in the neck is what is what gets lumped
• 55:50
  Speaker 2: into this category. Okay, so think about lots of silver
• 55:54
  Speaker 2: skin and stuff that you like, you don't want to
• 55:56
  Speaker 2: put into the grinder. Yes, you could grinder, but do
• 55:58
  Speaker 2: you really want to be chewing on all that silver
• 56:01
  Speaker 2: skin while you're eating your burger? No, So instead low
• 56:07
  Speaker 2: and slow, cook it low and slow. Then you'll end
• 56:10
  Speaker 2: up with a meat that can be shredded and turn
• 56:13
  Speaker 2: into tacos, burritos, pulled meat, barbecue type sandwiches. It's easy,
• 56:21
  Speaker 2: and the the uh, the opportunities are analysts for what
• 56:24
  Speaker 2: to do with that meat. And now you're thinking, well,
• 56:27
  Speaker 2: what happens with all that silver skin everything in there? Okay,
• 56:31
  Speaker 2: this stuff, if you go slow and low five to
• 56:33
  Speaker 2: six hours, is just gonna slowly dissolve, and it's gonna
• 56:36
  Speaker 2: become part of the sauce and part of the juices,
• 56:40
  Speaker 2: and it's gonna give you that wonderful, silky texture that
• 56:44
  Speaker 2: you're really looking for. Okay, So it's not this is
• 56:47
  Speaker 2: not just like a way to use this chunk of meat.
• 56:50
  Speaker 9: This is actually a way.
• 56:51
  Speaker 2: To have some of the best wild game meals available
• 56:55
  Speaker 2: because this silver skin, the connective tissue is gonna it's
• 56:58
  Speaker 2: gonna give you a great, great palate, great flavor, it's
• 57:02
  Speaker 2: gonna make it seem more moist. If you do the
• 57:05
  Speaker 2: same recipe that I'm about to give you, with just
• 57:07
  Speaker 2: whole muscle cuts out of the back leg, you're gonna
• 57:10
  Speaker 2: get a much drier product that you're not gonna be
• 57:13
  Speaker 2: anywhere near as happy with. Okay, so trust me, lower
• 57:17
  Speaker 2: legs a lot of sinu now real quick. If you
• 57:21
  Speaker 2: want to just do the simplest version of this, chunk
• 57:24
  Speaker 2: it up, I've been doing like two to three inch chunks.
• 57:27
  Speaker 1: Okay, I'm gonna.
• 57:28
  Speaker 2: Brine it in a water, vinegar, and a little bit
• 57:33
  Speaker 2: of salt mixture. Okay, but a half cup of vinegar
• 57:36
  Speaker 2: I've probably got I don't know, two three cups of
• 57:39
  Speaker 2: water in here, about five cups or five pounds of meat.
• 57:43
  Speaker 2: I don't know exactly what this does, but this is
• 57:45
  Speaker 2: basically how you start Beria or how you start barbericoa
• 57:49
  Speaker 2: in those Mexican taco dishes. It's been working excellent for
• 57:54
  Speaker 2: this stuff, so I'm just gonna brind it in here,
• 57:56
  Speaker 2: but today instead of doing those fancy Mexican dishes, it's
• 58:00
  Speaker 2: gonna make it so it's ready for pretty much anything.
• 58:03
  Speaker 2: My plan is to do pulled meat barbecue sandwiches. If
• 58:06
  Speaker 2: I'm a brine it for thirty minutes, then without searing it,
• 58:10
  Speaker 2: I'm just gonna put it into my uh gut judging
• 58:15
  Speaker 2: joker right here, all of this meat, I'm gonna rinse
• 58:18
  Speaker 2: it first. I'm gonna rinse my brine off. I'm gonna
• 58:20
  Speaker 2: put it all in there, and then I'm gonna cover
• 58:22
  Speaker 2: it with some kind of stock, chicken stock, beef.
• 58:25
  Speaker 12: Stock, whatever, just barely cover it, put a lid on it,
• 58:29
  Speaker 12: and in my oven at two sixty for probably five
• 58:32
  Speaker 12: to six hours until it's fork tender.
• 58:35
  Speaker 9: So you can pull it apart with pull it apart
• 58:37
  Speaker 9: with a fork.
• 58:38
  Speaker 2: And then take it off. At that point when it cools,
• 58:42
  Speaker 2: I'll put it out on a sheep pan. I'll pick it.
• 58:44
  Speaker 2: If there are any of the bigger chunks of sing
• 58:48
  Speaker 2: you silver skin whatever, left, pull those out. There won't
• 58:51
  Speaker 2: be many. I'm gonna put it back in there with
• 58:53
  Speaker 2: the juices, and then the world is your oyster brcue, sauce, salsas.
• 59:00
  Speaker 2: Whatever you do as you please. You're going to be
• 59:03
  Speaker 2: extremely happy with the results. Okay, so use your lower
• 59:08
  Speaker 2: leg meat, cook it loan slow. You'll find that you'll
• 59:12
  Speaker 2: be reaching for that more than you're reaching for a
• 59:14
  Speaker 2: lot of the whole muscle cuts at your wild game.
• 59:18
  Speaker 2: Thanks for listening.
• 59:21
  Speaker 1: Nice tip.
• 59:22
  Speaker 2: Be honest, what do you boys think about that?
• 59:24
  Speaker 1: I think it's a good segue into what I'm going
• 59:26
  Speaker 1: to talk about. Okay, you don't You don't have anything
• 59:29
  Speaker 1: to add there?
• 59:29
  Speaker 2: He covered it all, sure, hope, So I felt pretty thorough.
• 59:34
  Speaker 4: I was distracted because the chat was so worried about
• 59:37
  Speaker 4: your missing drawer. It looked like right below your sink
• 59:42
  Speaker 4: short cut.
• 59:43
  Speaker 2: I can give you a quick explanation of that. That's funny.
• 59:47
  Speaker 2: I'll actually love it. It's the best thing that's ever happened.
• 59:50
  Speaker 2: In the kind of a weird way. We're in a
• 59:52
  Speaker 2: you know, a kitchen remodel is probably gonna take fifteen
• 59:55
  Speaker 2: to twenty years. But we put a new sink in,
• 59:59
  Speaker 2: and the meta measurements were off to the point where
• 1:00:02
  Speaker 2: that drawer could not be in there anymore when the
• 1:00:06
  Speaker 2: sink was in there, right, But the sink was more
• 1:00:08
  Speaker 2: important than the drawer. Well, what's underneath that missing drawer
• 1:00:12
  Speaker 2: is the trash can. Perfect, And so it's pretty much
• 1:00:15
  Speaker 2: like being at a McDonald's where you don't have to
• 1:00:18
  Speaker 2: open the trash can slider every time you just want
• 1:00:21
  Speaker 2: to drop something in there. Now, if you got something
• 1:00:23
  Speaker 2: big and messy, yeah you got to open the trash can.
• 1:00:25
  Speaker 2: But if it's just like a you know, you blow
• 1:00:27
  Speaker 2: your nose clean, nex just right through the hole, plops
• 1:00:30
  Speaker 2: right in. So when I complete this whole remodel, and
• 1:00:33
  Speaker 2: there's maybe some new cabinets, I'm going to incorporate that,
• 1:00:37
  Speaker 2: I'll probably have the little swinging door, you know, not
• 1:00:39
  Speaker 2: just a whole I have a little swinging door. But yeah,
• 1:00:43
  Speaker 2: it's awesome. I hate dealing with trash cans. I love
• 1:00:47
  Speaker 2: having them hidden away, tucked away.
• 1:00:49
  Speaker 1: I don't like one in the middle of the kitchen
• 1:00:50
  Speaker 1: and where it's just always I don't know.
• 1:00:52
  Speaker 3: Shout out to Leland for solving the mystery before you
• 1:00:55
  Speaker 3: announced that was that was his theory.
• 1:00:58
  Speaker 2: Good work, Leland.
• 1:01:00
  Speaker 4: AnyWho.
• 1:01:02
  Speaker 1: Yeah, So, going back to Giannis's video, all that everything
• 1:01:05
  Speaker 1: he said applies to wild turkey legs and wings, which is, uh, Phil,
• 1:01:13
  Speaker 1: you got teed up there. Uh so we're talking tacos.
• 1:01:19
  Speaker 1: So the other day I made tacos out of turkey thighs, drums, wings, Like,
• 1:01:25
  Speaker 1: save your turkey wings. I know it's a pain get
• 1:01:28
  Speaker 1: those wings off of a gobbler, but it's worth it.
• 1:01:32
  Speaker 1: There's enough meat there to make it worth it. So
• 1:01:34
  Speaker 1: I cooked those things the exact same way you, honest
• 1:01:37
  Speaker 1: does just described with that shank and shoulder and other
• 1:01:40
  Speaker 1: tough leg deer cuts. And then what you do is you, uh,
• 1:01:48
  Speaker 1: you shred it up and then you gotta gotta crisp
• 1:01:51
  Speaker 1: it up. And like I've crisped this stuff up a
• 1:01:56
  Speaker 1: couple of different ways. You can do it in a
• 1:01:58
  Speaker 1: cast iron pan. You can put it under a broiler,
• 1:02:02
  Speaker 1: which is I think Steve likes to do it. But
• 1:02:04
  Speaker 1: this time I got a I got one of those
• 1:02:07
  Speaker 1: big blackstone suckers for Christmas, and I did like a
• 1:02:12
  Speaker 1: big flat top grill. Yeah yeah, and uh I did
• 1:02:16
  Speaker 1: it on there and the and it worked. It was
• 1:02:20
  Speaker 1: so much, it just was it worked great.
• 1:02:23
  Speaker 9: Man.
• 1:02:24
  Speaker 2: What kind of grease did jeez?
• 1:02:26
  Speaker 1: Uh, there's a little olive oil, and I did a
• 1:02:28
  Speaker 1: mix of olive oil and I think canola. But I'm
• 1:02:31
  Speaker 1: not like attacking. It was super high heat, so I
• 1:02:34
  Speaker 1: try to do olive oil. It's got a low smoke point,
• 1:02:38
  Speaker 1: you know, so you can't get after it too hard.
• 1:02:40
  Speaker 1: But either way, the great thing about that big outdoor
• 1:02:42
  Speaker 1: griddle is I was able to cook the tortillas while
• 1:02:46
  Speaker 1: I was cooking the meat, and so that made that
• 1:02:49
  Speaker 1: made it nice. I'm not dirtying up a bunch of
• 1:02:52
  Speaker 1: pots and pans and those things like we eat them
• 1:02:56
  Speaker 1: more like a like a Mexican street taco, real simple cilantro,
• 1:03:02
  Speaker 1: a little chopped onion, queso fresco. Like, don't be putting
• 1:03:06
  Speaker 1: American taco cheese on there, don't be dumping half a
• 1:03:10
  Speaker 1: bottle of paste salcea on there. Like keep it simple
• 1:03:13
  Speaker 1: and they're very very very very good, just awesome stuff.
• 1:03:18
  Speaker 2: Yeah, it's amazing if you do the meat right. How
• 1:03:20
  Speaker 2: well a taco can taste when it's just tortilla meat,
• 1:03:24
  Speaker 2: fresh onions and usually white. Yeah, more of that bite
• 1:03:29
  Speaker 2: and cilantro. It's really all you need. Even that the
• 1:03:32
  Speaker 2: kotilla or the caeso fresco is like, you know, it's nice,
• 1:03:36
  Speaker 2: but you don't definitely don't have.
• 1:03:37
  Speaker 1: To have a living and you can put a little
• 1:03:39
  Speaker 1: like spicy hot sauce on there maybe if you want
• 1:03:42
  Speaker 1: a little heat, but yeah, I'm not a fan of
• 1:03:45
  Speaker 1: drowning it and red red salsa.
• 1:03:50
  Speaker 2: Corey, what about.
• 1:03:50
  Speaker 4: You, man, I've been eating a lot of black Bear recently.
• 1:03:55
  Speaker 4: Last night actually made some black Bear smash burger talk,
• 1:04:00
  Speaker 4: So talk about tell me more bringing the world together
• 1:04:04
  Speaker 4: with tacos and burgers.
• 1:04:05
  Speaker 2: Yeah, man, very international meal.
• 1:04:07
  Speaker 3: Interesting.
• 1:04:08
  Speaker 4: Yeah, the photo didn't turn out great, but yeah, it's
• 1:04:12
  Speaker 4: a taco shell and a smash burger. Everybody knows how
• 1:04:16
  Speaker 4: to make smash burgers these days. These are not homemade shells.
• 1:04:20
  Speaker 4: But I did fry on myself to get them nice
• 1:04:22
  Speaker 4: and perfectly crispy and folded them.
• 1:04:24
  Speaker 2: So We started with a corn corn a corn just tortilla.
• 1:04:28
  Speaker 4: Yep, corn tortilla, and then I did cook half of
• 1:04:32
  Speaker 4: it in oil, frieday in oil, whatever, and then I
• 1:04:36
  Speaker 4: smashed the burger, flipped it over being BlackBerry. I really
• 1:04:39
  Speaker 4: wanted to make sure it was cooked, which doesn't take
• 1:04:41
  Speaker 4: long with a smash burger style. And then I took
• 1:04:45
  Speaker 4: that half cooked tortilla, put the uncooked side on the outside,
• 1:04:49
  Speaker 4: gave it a flip, put some cheese on it, so you're.
• 1:04:52
  Speaker 1: You're like burger smashing the tortilla on there.
• 1:04:57
  Speaker 4: That's typically that's how I would do it. I did
• 1:04:59
  Speaker 4: it separate this time, but yeah, I think that's the
• 1:05:01
  Speaker 4: kind of classic way to do it, is smash it
• 1:05:03
  Speaker 4: with the tortilla. But then you're only cooking one half
• 1:05:07
  Speaker 4: of the burger. So I did the burger and then
• 1:05:09
  Speaker 4: flipped it and then tortilla on top, just to make
• 1:05:11
  Speaker 4: sure it was fully cooked. And then I put a
• 1:05:14
  Speaker 4: little bit of a garden fresh romaine lettuce on there,
• 1:05:19
  Speaker 4: garden tomatoes, and then that was my kid's meal there.
• 1:05:23
  Speaker 4: He wanted some taco sauce on it. Normally i'd make
• 1:05:25
  Speaker 4: like a fancy sauce as Will Ferrell put it uh
• 1:05:29
  Speaker 4: ketchup in mayonnaise with a little dill sauce in there.
• 1:05:32
  Speaker 4: But so it's you get that burger bite, but it's
• 1:05:37
  Speaker 4: in a taco shell. Johanni, I think I made some
• 1:05:39
  Speaker 4: for you when we were out pronghorn hunting a couple
• 1:05:41
  Speaker 4: of years ago. You did you me and Max Barta.
• 1:05:44
  Speaker 4: They must not have been that memorable.
• 1:05:45
  Speaker 2: You made burger tacos.
• 1:05:48
  Speaker 4: Smash burger tacos. I think that was with some elk,
• 1:05:50
  Speaker 4: but you must have been tired.
• 1:05:53
  Speaker 2: I got a question for you. When you do ground
• 1:05:57
  Speaker 2: bear meat, do you add any fat?
• 1:05:59
  Speaker 1: I do you do?
• 1:06:01
  Speaker 4: Not not as much as uh deer elk, but definitely
• 1:06:04
  Speaker 4: threw in some pork fat, just.
• 1:06:06
  Speaker 1: A little bit.
• 1:06:06
  Speaker 2: Yeah, okay, because I haven't ground mine yet, and I'm
• 1:06:09
  Speaker 2: wondering what about you.
• 1:06:10
  Speaker 1: You've had some bears? You ever ground your bear meat? Yeah?
• 1:06:13
  Speaker 1: If I'm making sausage or whatever, I'm gonna add a
• 1:06:15
  Speaker 1: little bit. What about this regular old ground? I don't
• 1:06:19
  Speaker 1: think I made any other last bear I shot. I
• 1:06:22
  Speaker 1: think I did all sausage because like when you handle
• 1:06:24
  Speaker 1: the meat, like my hands get greasy's fat in there. Yeah,
• 1:06:27
  Speaker 1: So I'm wondering, like if I need to do it,
• 1:06:30
  Speaker 1: but I still think you're missing like like if you
• 1:06:33
  Speaker 1: were to slice a bear's th like thigh muscle, you know,
• 1:06:37
  Speaker 1: down the middle like crosswise is there? Like are you
• 1:06:40
  Speaker 1: seeing like internal fat in there? You know what I mean?
• 1:06:43
  Speaker 4: A little bit not not.
• 1:06:46
  Speaker 1: Like I said, I feel like you can feel it
• 1:06:48
  Speaker 1: more than you can see it. Do the outside do
• 1:06:50
  Speaker 1: a few pounds one way and yeah.
• 1:06:54
  Speaker 4: Yeah, I did it, and it just cooked so much better.
• 1:06:56
  Speaker 4: You know, there's a there's just a little bit more
• 1:06:57
  Speaker 4: fat to cook it.
• 1:06:58
  Speaker 2: I will say I recently did the ground just because
• 1:07:01
  Speaker 2: of the way that the portions ended up that I
• 1:07:03
  Speaker 2: had maybe five pounds left of deer meat and I
• 1:07:06
  Speaker 2: didn't have any fat to mix into it. I was
• 1:07:08
  Speaker 2: making meatballs and then the leftovers. I was like, well,
• 1:07:11
  Speaker 2: I'm just gonna freeze this ground, but I didn't have
• 1:07:12
  Speaker 2: any fat for it. So I just did it just
• 1:07:14
  Speaker 2: plain deer meat, and it's been fine. I've been just
• 1:07:20
  Speaker 2: salt and pepper and making patties and the burger's been
• 1:07:23
  Speaker 2: coming out just fine.
• 1:07:24
  Speaker 4: Yeah, you can add an egg to it if you're
• 1:07:26
  Speaker 4: really worried about it.
• 1:07:27
  Speaker 2: Yeah, okay, I guess a little more feedback Phil.
• 1:07:33
  Speaker 3: Yeah, last call for questions. We're a little light right now,
• 1:07:37
  Speaker 3: and I get we get questions like this a lot,
• 1:07:40
  Speaker 3: almost every week, and I normally don't pick them because
• 1:07:42
  Speaker 3: it's kind of a big topic. But everyone has their
• 1:07:45
  Speaker 3: own opinion on it, so I'm going to bring it
• 1:07:47
  Speaker 3: up now. It's kind of a big general question. But
• 1:07:49
  Speaker 3: Ethan Blair, realtor and auctioneer, he's just a Swiss Army knife,
• 1:07:54
  Speaker 3: this guy. He says, we're wanting to experience hunting out
• 1:07:57
  Speaker 3: West next year. We're focused on elk but opened to
• 1:07:58
  Speaker 3: other big game. What would you recommend for prep and
• 1:08:01
  Speaker 3: would you go DIY or hire an outfitter first trip?
• 1:08:07
  Speaker 3: I'm assuming sounds like it.
• 1:08:09
  Speaker 1: Yep. If you can afford an outfitter, it's not a
• 1:08:12
  Speaker 1: bad way to go.
• 1:08:13
  Speaker 4: Yeah, take a lot of guesswork out of it, that's
• 1:08:16
  Speaker 4: my answer to I'd hire a.
• 1:08:17
  Speaker 2: Guide, especially if it's going to be like a one
• 1:08:20
  Speaker 2: and done thing. But if you're like, oh, we're gonna
• 1:08:22
  Speaker 2: start doing this and make an annual tradition and I've
• 1:08:25
  Speaker 2: got like the next ten years, like I'm going to
• 1:08:27
  Speaker 2: become an elk hunter, Yeah, you know, go di IY.
• 1:08:30
  Speaker 1: And you can kind of do a combo. You could
• 1:08:33
  Speaker 1: do an outfit or drop hunt where they're going to
• 1:08:36
  Speaker 1: pack you into a decent area, help you pack all
• 1:08:40
  Speaker 1: your stuff in, pack all your stuff out. But you're
• 1:08:42
  Speaker 1: out there hunting on your own. Do your homework, man,
• 1:08:44
  Speaker 1: call a lot of referrals, you know, if you're looking
• 1:08:49
  Speaker 1: at the outfitter thing, other preparation.
• 1:08:52
  Speaker 2: I don't know. Go back to listen to earlier in
• 1:08:55
  Speaker 2: the show.
• 1:08:56
  Speaker 1: Yeah, get in shape and shape and shoot your gun
• 1:08:59
  Speaker 1: or your bow.
• 1:09:00
  Speaker 3: That's right, Nathan. I've been seeing this question for weeks.
• 1:09:05
  Speaker 3: I don't pick it because I have no effing idea.
• 1:09:08
  Speaker 3: I'm not a part of these conversations. This is about
• 1:09:10
  Speaker 3: the first light waiters. When will they be available. I'll
• 1:09:13
  Speaker 3: try to get some info for you and update, but
• 1:09:17
  Speaker 3: I'm sorry, I'm not the guy to come to this.
• 1:09:19
  Speaker 3: I don't know if anyone anyone at the tailor. Yeah,
• 1:09:21
  Speaker 3: I didn't think so, how about you.
• 1:09:23
  Speaker 4: I have the power of knowing this right in front
• 1:09:26
  Speaker 4: of me. Actually, I saw these come up earlier. There
• 1:09:28
  Speaker 4: was a whole chat about waiters that look like, yeah,
• 1:09:30
  Speaker 4: I have this, I have the date right in front
• 1:09:32
  Speaker 4: of me. But just the way things have been going
• 1:09:34
  Speaker 4: with the waiters, I will say very soon, yeah, and
• 1:09:37
  Speaker 4: leave it at that.
• 1:09:38
  Speaker 1: That's a great global economy kind of thing.
• 1:09:41
  Speaker 4: Yeah, but very very soon they're like in stock ready
• 1:09:44
  Speaker 4: to roll.
• 1:09:44
  Speaker 3: So yes, would you believe that this tariff stuff has
• 1:09:47
  Speaker 3: affected us in some way?
• 1:09:48
  Speaker 1: Yeah?
• 1:09:49
  Speaker 4: No, get excited though.
• 1:09:50
  Speaker 3: They're badass cool. Well great, I'm glad I brought it
• 1:09:53
  Speaker 3: up because I normally just skip right right past those ones.
• 1:09:57
  Speaker 3: Let's see Tea pats Field once again asks a snack
• 1:10:00
  Speaker 3: in the stand.
• 1:10:01
  Speaker 4: Mmmmm hmmm, jerky.
• 1:10:06
  Speaker 2: I like, I mean, if I really just had to
• 1:10:08
  Speaker 2: pick one go to from the last five years of
• 1:10:11
  Speaker 2: deer hunting in Wisconsin, it would be my liver worst
• 1:10:16
  Speaker 2: and butter sandwiches on Latvian rye bread. Now, all of
• 1:10:21
  Speaker 2: you can probably get your hands off some good liver worst,
• 1:10:23
  Speaker 2: but that Latvian rye bread is a little harder.
• 1:10:26
  Speaker 1: It's not a snack, though, man it.
• 1:10:29
  Speaker 4: Might be, but that's a meal.
• 1:10:31
  Speaker 1: Come on, a snack.
• 1:10:32
  Speaker 2: I think when they're asking about snack in the stand,
• 1:10:34
  Speaker 2: it's like anything that's gonna sustain you as you're going
• 1:10:37
  Speaker 2: throughout the day. And but I do eat a multiple
• 1:10:40
  Speaker 2: of those. I'll usually and I pack up breakfast sandwich
• 1:10:44
  Speaker 2: in there too.
• 1:10:44
  Speaker 1: There you go.
• 1:10:45
  Speaker 2: I've gone to not eating really breakfast before hunts and
• 1:10:48
  Speaker 2: really just packing in food that I will as soon
• 1:10:51
  Speaker 2: as I'm set, whether I'm glassing or I finally get
• 1:10:54
  Speaker 2: in the stand, I'm gonna start eating at that point.
• 1:10:56
  Speaker 2: There's no reason to waste the time at whatever four
• 1:11:00
  Speaker 2: in the morning putting down food.
• 1:11:02
  Speaker 1: You know, Yeah, I agree, there, I eat all kinds.
• 1:11:06
  Speaker 1: I don't. I mean, I eat all kinds of yeah.
• 1:11:08
  Speaker 4: Man.
• 1:11:08
  Speaker 2: The thing with us, Patsfield is that we get to
• 1:11:12
  Speaker 2: hunt so much that all snacks still, All snacks get
• 1:11:19
  Speaker 2: old after a while. You got to keep it fresh man.
• 1:11:21
  Speaker 2: Variety is the spice of life. Yeah man. So I'll
• 1:11:25
  Speaker 2: switch up the candies. I'll switch up the bars, chocolates
• 1:11:29
  Speaker 2: sometimes I don't know.
• 1:11:30
  Speaker 4: Yeah, That's why I say jerky. There's a million flavors
• 1:11:32
  Speaker 4: you can toss in your jerky, and every bite reminds
• 1:11:35
  Speaker 4: you why you're out there. There you go, meat?
• 1:11:38
  Speaker 1: What else?
• 1:11:38
  Speaker 3: Phil Janni, you're your new hairstyle inspired Chase to do
• 1:11:42
  Speaker 3: some freestyle rap in the live chat, and he's he's
• 1:11:45
  Speaker 3: asking me to recite it a Chase, I'm not going
• 1:11:47
  Speaker 3: to do it. Dry right now, Because you know rap cadences,
• 1:11:50
  Speaker 3: they require a little bit of practice. You gotta, you
• 1:11:52
  Speaker 3: gotta really dig in. If I have time, I'll go
• 1:11:56
  Speaker 3: back and read them and see if I can prepare something.
• 1:11:58
  Speaker 3: But no promises whatsoever. Well I'm excited, Phil, Oh, great,
• 1:12:02
  Speaker 3: now I have to do it. Russell says, day Alaska
• 1:12:06
  Speaker 3: moose hunt. This is September. Have two rifles in the safe,
• 1:12:08
  Speaker 3: three hundred weather be mag and a three thirty eight
• 1:12:10
  Speaker 3: Win mag. Your choice of these two?
• 1:12:12
  Speaker 1: Yes? Yeah, yeah, yeah, which one you shoot better?
• 1:12:16
  Speaker 4: They're both gonna whack them.
• 1:12:18
  Speaker 1: Yeah, Both those calibers are.
• 1:12:19
  Speaker 2: Gonna do just fine if you can shoot them.
• 1:12:23
  Speaker 1: If you can shoot them, if you can shoot a
• 1:12:25
  Speaker 1: two seventy Winchester, better shoot take that.
• 1:12:28
  Speaker 2: Yeah, and yeah, make sure you got a good bullet.
• 1:12:31
  Speaker 2: I'm not gonna like throw any bullet companies or bullet
• 1:12:34
  Speaker 2: models under the bus here, but both those calibers with
• 1:12:40
  Speaker 2: a cheap bullet might not do the job.
• 1:12:42
  Speaker 1: So make sure you got a.
• 1:12:43
  Speaker 2: Good bullet that's gonna stick to stay together and really
• 1:12:47
  Speaker 2: hammer them.
• 1:12:48
  Speaker 4: Amen.
• 1:12:50
  Speaker 3: Uh, James, I don't know this for sure, but just
• 1:12:53
  Speaker 3: as someone who has done TV stuff, he asked, why
• 1:12:56
  Speaker 3: does Meat Eaters still make episodes twenty two minutes long
• 1:12:58
  Speaker 3: when they are probably primarily a streaming show. Well, the
• 1:13:01
  Speaker 3: keyword there is primarily, because sometimes we make deals with
• 1:13:03
  Speaker 3: TV networks in twenty two minutes is still the standard
• 1:13:05
  Speaker 3: length for a half hour episode of TV. But that's
• 1:13:08
  Speaker 3: why we make so much other programming on our YouTube
• 1:13:11
  Speaker 3: channels that don't have to play within time constraints. So
• 1:13:15
  Speaker 3: check those out. But but yeah, that's that's the answer. Yeah, Phil,
• 1:13:20
  Speaker 3: let's see. I think I think that's good. I think
• 1:13:22
  Speaker 3: we're good.
• 1:13:23
  Speaker 4: Well, I don't think we can go through the entire
• 1:13:24
  Speaker 4: show without bringing up Tony Hawk pro Skater three plus four.
• 1:13:29
  Speaker 2: Phil, Oh, yeah, what did you decide? Are you gonna
• 1:13:31
  Speaker 2: play it?
• 1:13:32
  Speaker 3: We can't play it for licensing reasons, but my wife
• 1:13:35
  Speaker 3: and kids are out of town, and I made an
• 1:13:37
  Speaker 3: Instagram reel that I had some fun with, So if
• 1:13:40
  Speaker 3: you want to.
• 1:13:40
  Speaker 1: It's really good.
• 1:13:41
  Speaker 3: I watch it if you want to check that out,
• 1:13:45
  Speaker 3: Phil Taylor twenty five on the old Instagram. It was fun.
• 1:13:49
  Speaker 2: Let me ask a good question. What the thing that
• 1:13:50
  Speaker 2: caught my eye the little Easter ray was that when
• 1:13:53
  Speaker 2: you grab the skateboard, the truck was loose.
• 1:13:57
  Speaker 3: I have not nobody has touched that skateboard.
• 1:14:00
  Speaker 1: Okay.
• 1:14:00
  Speaker 3: We inherited it from my brother in law and it's
• 1:14:02
  Speaker 3: been a collecting dust in the garage.
• 1:14:04
  Speaker 1: Okay.
• 1:14:04
  Speaker 2: But so you didn't set that up like it was.
• 1:14:08
  Speaker 2: The truck was also was.
• 1:14:09
  Speaker 3: Already yeah, the truck, but the truck was already basically
• 1:14:12
  Speaker 3: falling off.
• 1:14:12
  Speaker 1: Wow.
• 1:14:13
  Speaker 2: So it was like it was just waiting for you
• 1:14:15
  Speaker 2: to make this.
• 1:14:15
  Speaker 1: It was waiting for me.
• 1:14:16
  Speaker 3: Yeah. And there's another Easter egg that the skateboard is
• 1:14:18
  Speaker 3: themed as well, So go back and past it and see.
• 1:14:21
  Speaker 4: Better go again, just coming from the skater boy haircut
• 1:14:24
  Speaker 4: over here.
• 1:14:25
  Speaker 2: Oh man, yeah, no, that got me a little nostalgic too.
• 1:14:28
  Speaker 2: I was like, man, I wish I had a skateboard
• 1:14:30
  Speaker 2: kicking around, although my place there was no place to
• 1:14:32
  Speaker 2: ride it.
• 1:14:33
  Speaker 1: No, it's all.
• 1:14:34
  Speaker 2: Gravel, which is a bit of a bummer. But all right,
• 1:14:37
  Speaker 2: thank you all for watching today. If you're looking for
• 1:14:40
  Speaker 2: some new swag, Meeter's got some new hats out, especially
• 1:14:45
  Speaker 2: like this new one from Wired to Hunt. It's pretty
• 1:14:49
  Speaker 2: hip in my opinion, go check them out at the
• 1:14:52
  Speaker 2: Meat Eater store. You know where to find that. And again,
• 1:14:55
  Speaker 2: thank you for watching and listening this week, and we'll
• 1:14:58
  Speaker 2: be back next week.
• 1:14:59
  Speaker 1: There's day eleven am Mountain Standard Time audios