Latest / The MeatEater Podcast / Ep. 228: Venison is the New Kale

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Ep. 228: Venison is the New Kale · The MeatEater Podcast

• 0:08
  Speaker 1: This is me eater podcast coming at you shirtless, severely
• 0:13
  Speaker 1: bug bitten in my case, underwear listening podcast. You can't
• 0:18
  Speaker 1: predict anything presented by on X. Hunt creators are the
• 0:22
  Speaker 1: most comprehensive digital mapping system for hunters. Download the Hunt
• 0:26
  Speaker 1: app from the iTunes or Google play store. Nor where
• 0:29
  Speaker 1: you stand with on X. So we're on the woods,
• 0:37
  Speaker 1: kind of in your classic like close to town, down
• 0:43
  Speaker 1: by the river, people walking dogs, beer cans, laying here
• 0:48
  Speaker 1: and there down by the river. Spot someone running some
• 0:52
  Speaker 1: kind of what is he doing like that kind of spot,
• 0:56
  Speaker 1: some guy driving some screws into something down there building
• 0:59
  Speaker 1: a stand. Unclear if he's on his own land or not. Uh.
• 1:02
  Speaker 1: And we're in what what I would regard as the
• 1:07
  Speaker 1: foraging off season, and are with Brody Henderson and in
• 1:12
  Speaker 1: chef Michael Hunter. I don't know if you disagree or
• 1:14
  Speaker 1: agree with foraging off season. By that, I mean, um,
• 1:19
  Speaker 1: folks that like to I find that your general folks
• 1:25
  Speaker 1: that like to hunting fish a lot, have a couple
• 1:27
  Speaker 1: wild edibles they know about, the number one being Morrel's.
• 1:32
  Speaker 1: I would agree, So in the springler for Morrel's and
• 1:36
  Speaker 1: then that ends, and then you kind of act, there's
• 1:39
  Speaker 1: nothing to do until you can maybe go pick a
• 1:41
  Speaker 1: berry in the fall, and that's like the season. So
• 1:44
  Speaker 1: I would put this firmly in the off season, mean
• 1:47
  Speaker 1: the berries aren't ready, and the Morrel's are gone. The
• 1:50
  Speaker 1: Morrells are gone, all like the prime edibles, I would say,
• 1:53
  Speaker 1: are gone, easily identifiable, easily identifiable. But there's a whole
• 1:58
  Speaker 1: slew herbs and little plants that are not really you know, choice,
• 2:03
  Speaker 1: but they're still kind of fun to look for. And
• 2:05
  Speaker 1: do you tell people just up front. We're going to
• 2:07
  Speaker 1: do this in a greater detail later, but tell people
• 2:09
  Speaker 1: up front, like about your restaurant and what you're like,
• 2:12
  Speaker 1: your your food philosophy. So my restaurant the name of
• 2:15
  Speaker 1: restaurants antler Um, and we just want to incorporate all
• 2:20
  Speaker 1: things wild into our menu as much as we can.
• 2:22
  Speaker 1: So we rely heavily on forgers um that that sell
• 2:27
  Speaker 1: us wild mushrooms, wild plants. We do a little bit
• 2:31
  Speaker 1: of forging ourselves. Um. We only sell wild sustainably caught fish,
• 2:37
  Speaker 1: and we sell farms game meat just because we can't
• 2:40
  Speaker 1: sell actual wild game meat. So we just want to embrace,
• 2:45
  Speaker 1: you know, the outdoors and share that with our customers.
• 2:48
  Speaker 1: So that rule is the same as it is in
• 2:50
  Speaker 1: the US and Canada for Newfoundland where they get a
• 2:54
  Speaker 1: little leeway and they're actually allowed to sell wild game.
• 2:57
  Speaker 1: Oh can you buy it from them? YEA, well I
• 3:00
  Speaker 1: think you can. It's dying in. I don't know if
• 3:03
  Speaker 1: you can actually purchase a stake to take it home. Um,
• 3:06
  Speaker 1: but I think it's only certain animals moose. I don't
• 3:10
  Speaker 1: know what else they're allowed to do. Some ducks and peasant,
• 3:12
  Speaker 1: upland birds and stuff, but the big one is moose.
• 3:15
  Speaker 1: They they have more moose than people in their province.
• 3:18
  Speaker 1: So it was, and I think it was. It was
• 3:21
  Speaker 1: allowed through tourism. It was. It was one of the
• 3:24
  Speaker 1: um sort of pushes to get people to go to Newfoundland.
• 3:28
  Speaker 1: You when you walk out, dude, I gotta know what
• 3:34
  Speaker 1: that dude is doing when you walk out. Yes, he
• 3:40
  Speaker 1: put up the trees. Now, when you walk out this
• 3:43
  Speaker 1: time of year, like, looky, you're at a disadvantage because
• 3:47
  Speaker 1: you're from a couple of thousand miles away. So this
• 3:49
  Speaker 1: is not like when you look like, oh yeah, I'm
• 3:51
  Speaker 1: gonna tear just place a new one. I don't I
• 3:54
  Speaker 1: have no idea what we're gonna find and just awesome dandelion.
• 3:57
  Speaker 1: We saw some daniels. So right now, like back home,
• 4:00
  Speaker 1: when i'm you know, walking my dog or taking a
• 4:02
  Speaker 1: hike or fishing along the creeks, I'll find stinging nettle,
• 4:05
  Speaker 1: which is incredibly high and iron. So a lot of
• 4:08
  Speaker 1: people make stinging nettle t A lot of people put
• 4:10
  Speaker 1: it in pastas um. You can make a soup with it. Um.
• 4:13
  Speaker 1: So that's a really neat one. It's really neutral, kind
• 4:15
  Speaker 1: of like spinach doesn't have a lot of flavor, but
• 4:17
  Speaker 1: it's it has more iron than spinach. I think it's
• 4:19
  Speaker 1: more iron than any plant. Stinging nettle um, So that's
• 4:23
  Speaker 1: a neat one. So yeah, gloves like you must um.
• 4:28
  Speaker 1: And so staying nettle water crests along the creeks is
• 4:31
  Speaker 1: kind of neat um. And it's really spicy. It looks
• 4:33
  Speaker 1: the leaves are smaller than the stuff you can buy
• 4:37
  Speaker 1: in the star um. But it's really really hot and spicy.
• 4:41
  Speaker 1: While ginger is out right now, it's a really neat one. Um.
• 4:44
  Speaker 1: It's not actually in the ginger family, but it just
• 4:47
  Speaker 1: tastes like ginger um and it's a root you kind
• 4:49
  Speaker 1: of there's these heart shaped leaves everywhere. You gotta dig
• 4:51
  Speaker 1: it up um, and it has has more of like
• 4:54
  Speaker 1: a floral flowery taste, but it still has that ginger heat. Um.
• 4:59
  Speaker 1: And we use that in screams um and desserts because
• 5:02
  Speaker 1: I'm like, just tease with it. Um. But that's a
• 5:04
  Speaker 1: neat one um elst we got sumac staghorn sumac um.
• 5:10
  Speaker 1: It's different than Middle Eastern sumac, who still has that
• 5:12
  Speaker 1: lemony taste to it, so that that's sort of almost
• 5:16
  Speaker 1: all year. I think summer is sort of the best
• 5:19
  Speaker 1: time to pick it because then into the fall and spring, um,
• 5:21
  Speaker 1: it's kind of eaten and chewed up by bugs and
• 5:23
  Speaker 1: worms and stuff like that. Um. That's one of the
• 5:26
  Speaker 1: things we have here is you might still find it out.
• 5:29
  Speaker 1: It's getting little bit late as oyster mushrooms which get
• 5:32
  Speaker 1: ripped up by worms and then the dried saddle which
• 5:38
  Speaker 1: gets wormed up. But we saw daniline, there's mint wild onion.
• 5:44
  Speaker 1: Does that to look around? Yeah, I've never actually looked
• 5:46
  Speaker 1: in this spot. Yeah. Cool, So we'll see. Let's see
• 5:49
  Speaker 1: what we can find. Who'd find some mushrooms and alby ms,
• 5:57
  Speaker 1: little brown mushrooms. There's a neat one that's old shaggy mains. Yeah,
• 6:03
  Speaker 1: we have those. Yeah, so those are those are like
• 6:04
  Speaker 1: golf course masters. We're just randomly around those are Those
• 6:07
  Speaker 1: are super tasty? But those aren't these. No, we get
• 6:13
  Speaker 1: shaggy mans because those a little bit later. Always in
• 6:16
  Speaker 1: disturb places like and ship. I find those just in
• 6:20
  Speaker 1: grassy fields, people's backyards in the city and stuff. It's
• 6:22
  Speaker 1: really funny inky caps. Yeah, this is wild rose. What
• 6:26
  Speaker 1: doesn't have a so when later this will have a
• 6:28
  Speaker 1: hip on? Yeah, we're right now. We're doing a rose
• 6:31
  Speaker 1: hip ice cream. Yeah. Okay, so we don't have a patio,
• 6:34
  Speaker 1: so our restaurants still closed, so we're doing all things takeaway.
• 6:38
  Speaker 1: So we're doing a line of wild ice creams right now. Yeah,
• 6:41
  Speaker 1: so we're doing a rosehead. We're doing a wild mint
• 6:44
  Speaker 1: and chip chocolate chip. Um, your wild blueberry, and then
• 6:48
  Speaker 1: a strawberry wild ginger. You're here. Is there anything to
• 6:52
  Speaker 1: do with horsetail? I've never heard anybody eat horse tail.
• 6:55
  Speaker 1: I don't know. I've never heard of it. We have
• 6:59
  Speaker 1: horse I've heard of horsetail, but it looks different than that. Yeah,
• 7:01
  Speaker 1: we have a handful of kinds. This kind they call
• 7:03
  Speaker 1: scouring rush. It's good for scrubbing pots. I think the
• 7:06
  Speaker 1: horsetail I'm thinking of it looks almost like a sparre day.
• 7:10
  Speaker 1: I've heard you can like pickle that there is a
• 7:13
  Speaker 1: stream here very near here that has watercress, but it's
• 7:16
  Speaker 1: a private property place. We caused. We tried to catch
• 7:19
  Speaker 1: a beaver for a guy. Never thought it all this,
• 7:25
  Speaker 1: They had watercress in it. All this dandylon would actually
• 7:28
  Speaker 1: be good unless you're worried about people's dogs. But I
• 7:30
  Speaker 1: don't care about people's dogs. Don't have there's no flowers
• 7:33
  Speaker 1: on them, so before they flower, they're not as bitter.
• 7:36
  Speaker 1: Oh I think your post flower for here? Oh really,
• 7:39
  Speaker 1: he's already flowered. Yeah, they flower early here. So Michael,
• 7:47
  Speaker 1: do you ever eat um? You know, like dandelion is
• 7:50
  Speaker 1: an interesting one because everybody has it. Everybody's sort of
• 7:53
  Speaker 1: kind of aware that you can eat it, But why
• 7:57
  Speaker 1: is it not more popular. That's a horse hill too, Yes,
• 8:00
  Speaker 1: so that's the ones that we I see more of
• 8:02
  Speaker 1: that in the Cretaceous. These were eight feet tall. I'm
• 8:07
  Speaker 1: not saying this was, but this is an ancient kind
• 8:09
  Speaker 1: of tree. Yeah, I know that, man, that's crazy. Dinosaurs
• 8:14
  Speaker 1: known on them. So uh, any's dandelions, Like, why how
• 8:19
  Speaker 1: came they never took off? Maybe because it's just too common.
• 8:23
  Speaker 1: They're in everyone's backyard. Um. It's also it's not exciting.
• 8:27
  Speaker 1: I think unless you like that bitter kind of repeati flavor,
• 8:31
  Speaker 1: it's not really your thing. So they're better you're saying
• 8:34
  Speaker 1: that before they flowers, or less bitter or less bitter
• 8:36
  Speaker 1: before they flower. I didn't want that. Marsh marry Well
• 8:41
  Speaker 1: is another one that's really neat. Um. It grows and
• 8:43
  Speaker 1: swampy creek kind of stuff. Um, and it's really bitter,
• 8:46
  Speaker 1: like you're like rappini as well. But that one you
• 8:49
  Speaker 1: have to actually blanch. Um, it's not you're not supposed
• 8:52
  Speaker 1: to get the wrong. Yeah, that is a bitter green man.
• 8:56
  Speaker 1: I'm gonna try it before it blowers. Last year's right. Yeah,
• 8:58
  Speaker 1: there's wild rose. So how do you when you do
• 9:03
  Speaker 1: rose hips like that? What do you do with them?
• 9:05
  Speaker 1: So we'll we'll simmer them with the custard. So we'll
• 9:09
  Speaker 1: we'll simmer them with the milk in the sugar and
• 9:11
  Speaker 1: then with them into the eggs and it we'll let
• 9:13
  Speaker 1: them kind of soak in the custard and then cure
• 9:15
  Speaker 1: it and strain out the seeds. I was in Argentina
• 9:20
  Speaker 1: and they had jars of jam that they were making
• 9:25
  Speaker 1: from rolls hip, but just seemed like a painstaking process
• 9:29
  Speaker 1: to get all that those seeds. Yeah, they got all
• 9:32
  Speaker 1: the outer shell off. Someone want to just spend hours
• 9:35
  Speaker 1: a yeah, I like to like boil them and then
• 9:37
  Speaker 1: like crush them up or put them in a blender
• 9:39
  Speaker 1: and then just strain out. In September, you'll find grouse
• 9:43
  Speaker 1: with their crops to stiff rose hips and the seeds
• 9:47
  Speaker 1: are like stones, like they're not even you can't even
• 9:49
  Speaker 1: chew on them. See this right here would be good
• 9:54
  Speaker 1: or else? Yeah, like big cotton wood, these aren't big
• 10:00
  Speaker 1: cotton woods. Especially damage cottonwoods down stumps. It's not a
• 10:06
  Speaker 1: hard and fast rule, but there's typically grass, you know,
• 10:09
  Speaker 1: just be like a kind of shady, kind of a
• 10:12
  Speaker 1: little bit of sunlight, yep, mixed. I would snip around
• 10:14
  Speaker 1: and there for sure I was looking for him. One
• 10:17
  Speaker 1: of the guys that I was working for came in
• 10:19
  Speaker 1: off his mountain bike because we used at this restaurant
• 10:21
  Speaker 1: I worked at was across the street from a huge
• 10:23
  Speaker 1: provincial park, and he came in with a handful of
• 10:26
  Speaker 1: mushrooms and said, here, check these out. And I was.
• 10:29
  Speaker 1: It was seventeen or eighteen at the time, and I
• 10:30
  Speaker 1: was just like totally fascinated by Oh, like you can
• 10:34
  Speaker 1: actually go into the wild and pick stuff you like.
• 10:37
  Speaker 1: And then uh, he told me sort of where to
• 10:39
  Speaker 1: find them, and I went across the road of my
• 10:41
  Speaker 1: lunch break and came home with three pounds of it.
• 10:45
  Speaker 1: Was it was, it was awesome, and we came and
• 10:47
  Speaker 1: we told him we featured him for dinner that night.
• 10:50
  Speaker 1: It was really really cool. Yeah. And those those are
• 10:52
  Speaker 1: because those are black morels and um, I found him
• 10:55
  Speaker 1: on this like ceedar hillside, just like kind of sandy
• 11:00
  Speaker 1: mossy soil, um, and they were just everywhere. They're really neat.
• 11:05
  Speaker 1: When I was reading your bio with your cook that's
• 11:08
  Speaker 1: coming out, uh, I don't realize how early you got
• 11:11
  Speaker 1: started cooking. Yeah, it was really bizarre. I Um, I
• 11:16
  Speaker 1: was a thirteen year old kid, and I wanted to
• 11:18
  Speaker 1: uh make some pocket change. You buy skateboards and uh
• 11:22
  Speaker 1: stupid T shirts it said the profanity and stuff my
• 11:24
  Speaker 1: mom wouldn't let me buy, and uh, I just wanted
• 11:27
  Speaker 1: my own money. So I wound up. I rode my
• 11:29
  Speaker 1: bike to this local gas station. I applied to pump
• 11:32
  Speaker 1: gas and the guy say, didn't need the help at
• 11:34
  Speaker 1: the gas station, we need help at the diner. So
• 11:36
  Speaker 1: that's I'm in, you know. And it was so, you know,
• 11:41
  Speaker 1: started washing dishes. I would fry the hash browns and
• 11:44
  Speaker 1: butter toast and it was one of those like greasy
• 11:46
  Speaker 1: spoon diners with a lineup out the door on the weekends.
• 11:48
  Speaker 1: And uh yeah, I would bike there at six thirty
• 11:51
  Speaker 1: in the morning on weekends as a kid, and it
• 11:52
  Speaker 1: was just one of those things. I just I cooked
• 11:55
  Speaker 1: at home a little bit. Um. I grew up single
• 11:58
  Speaker 1: moms and my mom will work late and she would
• 12:00
  Speaker 1: call me and tell me how to start the chicken
• 12:02
  Speaker 1: and stuff like that. So I just already knew a
• 12:04
  Speaker 1: little bit about cooking and I loved As a kid,
• 12:06
  Speaker 1: I would like always hungry, always like just into food,
• 12:10
  Speaker 1: and we'd go to a party and there'd be like
• 12:13
  Speaker 1: oysters or lobster and the things that I wanted to
• 12:15
  Speaker 1: try new stuff. So food is always a really big
• 12:17
  Speaker 1: thing for me as a kid. Um. And then it
• 12:20
  Speaker 1: just stuck. I worked at a golf course in the
• 12:23
  Speaker 1: summers all through high school. Um, and then when the
• 12:26
  Speaker 1: golf course would close in the winter, I wound up
• 12:28
  Speaker 1: working at this little kind of fine downing country in
• 12:31
  Speaker 1: and that's where um it was like my first real
• 12:34
  Speaker 1: culinary mentor to say, and then you know, he we
• 12:37
  Speaker 1: we made everything from scratch, so we'd make bread, we'd
• 12:39
  Speaker 1: make pasta, we'd make the all this you know in
• 12:41
  Speaker 1: house chacuters and salamis and stuff like that. Um. And
• 12:45
  Speaker 1: that was the fascinating thing for me, was the pressure
• 12:48
  Speaker 1: of preservation stuff, so how people would survive before they
• 12:51
  Speaker 1: had a fridge, you know, and like there's all this
• 12:54
  Speaker 1: trendy chacuteri stuff people are doing, but it's really just
• 12:57
  Speaker 1: old school, like it's not and it's nothing new, you know.
• 13:00
  Speaker 1: Same with hunting and fishing and forging, like it's it's
• 13:02
  Speaker 1: not new, you know what we're doing. It's it's it's
• 13:05
  Speaker 1: just forgotten about. That's the interesting about charcouder is it
• 13:11
  Speaker 1: Now a lot of it seems like all these extra
• 13:13
  Speaker 1: weird things you're doing to end at a product, and
• 13:19
  Speaker 1: you lose some of the fact that like, well, no,
• 13:21
  Speaker 1: this is all like ship people came up with some
• 13:23
  Speaker 1: stuff didn't rot like calling. So now like to make
• 13:27
  Speaker 1: a batch of con feed then turn around and eat
• 13:28
  Speaker 1: it that night. People have probably been like no, no, no, no,
• 13:31
  Speaker 1: too much work out. That's like for way later. Man,
• 13:34
  Speaker 1: when there's nothing to eat, we eat that exactly. It's
• 13:36
  Speaker 1: like yeah, and its yeah, I always catch myself doing that,
• 13:42
  Speaker 1: man is And I have a thing too, like, uh,
• 13:47
  Speaker 1: just for instance, the day we call some lake trout,
• 13:51
  Speaker 1: and I usually have a thing where um, first and
• 13:55
  Speaker 1: first out in the freezer management. But so we like
• 13:59
  Speaker 1: I come them with these lake trout flats like I'm
• 14:02
  Speaker 1: gonna freezing. Yeah, I'm like, well, hold like like so
• 14:05
  Speaker 1: I'm gonna put this in the freezer and take some
• 14:08
  Speaker 1: other ship out of the freezer and eat that to
• 14:11
  Speaker 1: reinforce my policy. Or I just eat the damn fish.
• 14:14
  Speaker 1: It's here right now, Just eat the fish. Even like
• 14:20
  Speaker 1: literally caught myself in the freezer door going to like
• 14:22
  Speaker 1: put this stupidest thing I've ever done now, Yeah, I'm
• 14:27
  Speaker 1: gonna say this for later, stard him crowing, Um, I mean,
• 14:35
  Speaker 1: did we get u a very short woodcock migration? Oh
• 14:39
  Speaker 1: you do? Yeah? That was cool. Yeah. That's the thing
• 14:42
  Speaker 1: I missed from growing up is we didn't put a
• 14:44
  Speaker 1: ton of attention into it, but we would get them.
• 14:47
  Speaker 1: They're tasty little birds. Yeah, the whole Uh do you
• 14:50
  Speaker 1: know cooking them with the guts? Yeah? Did you do that?
• 14:53
  Speaker 1: I've never done that? Was why do people like to
• 14:55
  Speaker 1: eat woodcock guts? So I think it's just the fact
• 14:59
  Speaker 1: that it's I think it's one of the only birds.
• 15:01
  Speaker 1: Every time they fly, they dropped their bowels, so there's
• 15:03
  Speaker 1: no actual ship in their intestines. And I think it's
• 15:06
  Speaker 1: just has that like kind of depth of flavors just different.
• 15:10
  Speaker 1: Did you enjoy it? I thought it was interesting. I
• 15:12
  Speaker 1: don't know if I would really do it all the time,
• 15:15
  Speaker 1: but it was It's sort of like a delicacy. Flush
• 15:17
  Speaker 1: it off because he just they just eat worms. Many
• 15:22
  Speaker 1: and old cookbooks you'd read about eating the guts on woodcocks,
• 15:25
  Speaker 1: but I never knew what. I couldn't even picture what
• 15:27
  Speaker 1: they're talking about. Yeah, I don't know. I don't know
• 15:29
  Speaker 1: you know how they discovered that, um, But it's just
• 15:32
  Speaker 1: it's one of those like sort of European delicacy kind
• 15:35
  Speaker 1: of things. Do you guys call them timberdoodles? Where you are? No?
• 15:37
  Speaker 1: I never heard that you ever see their flight their
• 15:40
  Speaker 1: mating flight. No, well, I know that they're hard to shoot,
• 15:43
  Speaker 1: like their no, they go like a way up in
• 15:45
  Speaker 1: the air like it's incredible. It's it's incredible. We would
• 15:50
  Speaker 1: get them and they would just come through very briefly,
• 15:52
  Speaker 1: but now and then he'd walk into a little kind
• 15:55
  Speaker 1: of like wet asp in the area and just be
• 15:58
  Speaker 1: like bombing out. You hit the migration. You go back
• 16:01
  Speaker 1: a week later, like now I'm gonna get them there
• 16:03
  Speaker 1: all gone. I remember my first one, like, holy cow,
• 16:07
  Speaker 1: that tastes like liver. You know, it's like it is now,
• 16:11
  Speaker 1: I think I'd appreciate it more, but it's not a
• 16:13
  Speaker 1: good one for introducing people. Yeah, yeah, they're funky. Would
• 16:17
  Speaker 1: you get him in the growing up? Yeah? And you
• 16:20
  Speaker 1: were you in Michigan as well? Pennsylvania northwest from Pennsylvanianiard
• 16:24
  Speaker 1: Lake Erie. Actually just Google because I want to see
• 16:26
  Speaker 1: how far it was, And it's only like three and
• 16:28
  Speaker 1: a half hours to drive from Toronto to Detroit. It's
• 16:31
  Speaker 1: kind of meat. Yeah, I guess I knew that. Ye yeah, Usually,
• 16:35
  Speaker 1: like I'm more I drive to the States more through
• 16:37
  Speaker 1: Buffalo um and Needing the border for me eas only
• 16:40
  Speaker 1: an hour and a half. We used to drive up
• 16:42
  Speaker 1: to Toronto because you could drink there when you're Yeah,
• 16:45
  Speaker 1: I drank. I drank underage in a Canada bar. Yeah yeah,
• 16:54
  Speaker 1: that's early. Yeah. I would let my kids do that.
• 16:57
  Speaker 1: Uh yeah, you know I lived. The reason I knew
• 17:02
  Speaker 1: that when I said I do that is I lived
• 17:03
  Speaker 1: in Sue Saint Maria, Michigan, which is sister cities of Siux, Ontario,
• 17:07
  Speaker 1: and there was a lot of kids up there. It
• 17:09
  Speaker 1: would go to school and stuff in Toronto and they
• 17:11
  Speaker 1: were always bouncing back and forth. That's a hunting fish
• 17:14
  Speaker 1: in Paradise. Yeah. Yeah, that river is unbelievable. Man, that's
• 17:19
  Speaker 1: a great fishing river. You guys got a lot of
• 17:24
  Speaker 1: beavies where you live. We do. Yeah, they can be
• 17:28
  Speaker 1: a bit of a problem. So we can't hunt them.
• 17:30
  Speaker 1: We are only allowed to trap them same year, unless
• 17:33
  Speaker 1: there's like you're in Colorado, the hunt them causing like
• 17:36
  Speaker 1: damage on your property, then you can shoot him. We
• 17:38
  Speaker 1: had a farmer call us, uh we hunt during its property.
• 17:41
  Speaker 1: He wanted some help getting rid of theaters. Same here
• 17:44
  Speaker 1: there it's a fur bear. Yeah, so you can't hunt it.
• 17:47
  Speaker 1: Here's the thing they voted trapping out in Colorado. So
• 17:50
  Speaker 1: what state then like, okay, I'm fine, it's just then,
• 17:53
  Speaker 1: it's just then you just hunt them yeah, and said
• 17:55
  Speaker 1: so they're great. You know you've done about the beaver
• 17:58
  Speaker 1: sausage you guys may Oh yeah, uh, we did up
• 18:03
  Speaker 1: how many pounds we do spicy Italian beaver something the tail?
• 18:09
  Speaker 1: Oh yeah, I got a couple of my freezer. Yeah,
• 18:13
  Speaker 1: road and sausage. Man, we just put our muskrats in there.
• 18:15
  Speaker 1: But it was gonna be a road in Medland. That's
• 18:18
  Speaker 1: one thing I haven't eaten at his muskrat. I want
• 18:20
  Speaker 1: to try it, so a friend of mine. He So
• 18:25
  Speaker 1: there's a there's two different kinds of trappers license. There's
• 18:27
  Speaker 1: like a recreational one where you don't have to have
• 18:30
  Speaker 1: a registered trap line. That's what I'm gonna look into. Yeah,
• 18:34
  Speaker 1: we don't have that. I know you guys have that system.
• 18:36
  Speaker 1: We don't have a registered trap. You have to fill
• 18:38
  Speaker 1: your quota and actually take the first auction and report
• 18:42
  Speaker 1: your earnings. And it's it's very uh if you don't
• 18:44
  Speaker 1: have to have a registered one. What happens when two
• 18:46
  Speaker 1: dudes are like here like do it honor system now?
• 18:52
  Speaker 1: And then they do it differently, like like for instance,
• 18:54
  Speaker 1: there's a real famous horricon marsh in Wisconsin. Um, real
• 18:58
  Speaker 1: famous like very value able, high grade muskrats, and they
• 19:02
  Speaker 1: divide horrorcon marsh up and then they auction off the
• 19:05
  Speaker 1: auction off the rights. But in general it's just like
• 19:09
  Speaker 1: honor system. So it gets it gets ugly. Yeah, even
• 19:12
  Speaker 1: like at the level eye trapped, it would get ugly.
• 19:15
  Speaker 1: People are getting fights. I remember being at a fur
• 19:18
  Speaker 1: buyers one time and I was young in the fur
• 19:20
  Speaker 1: buyer saying to another guy on the phone talking about
• 19:23
  Speaker 1: open day muskrats, and he goes, anybody fox, would you
• 19:25
  Speaker 1: shoot him? Know he was joking Jesus man, I hope
• 19:28
  Speaker 1: I'm not trapping that spot. But now I later got
• 19:33
  Speaker 1: to know it again and realized that he was just
• 19:34
  Speaker 1: having fun. But when you're young and half scared of
• 19:36
  Speaker 1: other trappers, you know, do you recognize that I don't
• 19:42
  Speaker 1: know what that is? A stick? It's like a fungus. Yeah,
• 19:46
  Speaker 1: black man, the girls on Cherry, Yeah, we had some
• 19:50
  Speaker 1: friends like always heard about shi on a stick, but
• 19:53
  Speaker 1: it was real. You guys get cattails, Ye, cattails. You
• 19:57
  Speaker 1: can actually eat the shoots in the spring are you pulling?
• 20:00
  Speaker 1: That's like the root, not necessarily just above the root
• 20:02
  Speaker 1: there's like you peel away the outer layer and there's
• 20:04
  Speaker 1: like a nice white kind of like yeah, so you
• 20:07
  Speaker 1: can pickle those. I've taken those and pickle them. That's
• 20:10
  Speaker 1: pretty good, man, pickle cat tail shoots are neat um.
• 20:15
  Speaker 1: And then I've actually heard of people making they dry
• 20:17
  Speaker 1: them out and make flour with it, which I thought
• 20:18
  Speaker 1: was really really interesting done that. I've heard of that
• 20:21
  Speaker 1: as well. A bit laborers for me. But right there, yea, yeah,
• 20:28
  Speaker 1: like those mat looks like it might that yours. Here's
• 20:31
  Speaker 1: cat tail who wants to get wet. Yeah, yeah, we
• 20:37
  Speaker 1: wouldn't grab that. Bro jump bridge. Yeah, bears, call Brod
• 20:50
  Speaker 1: your colleague. He's gonna go over and use that bridge. Uh,
• 20:54
  Speaker 1: you know, we just do a cat tails and we
• 20:55
  Speaker 1: were little, as we'd like to know, we'd like up
• 21:00
  Speaker 1: the head and gas and then like that on firing
• 21:03
  Speaker 1: run around And one time we were doing that with
• 21:06
  Speaker 1: the fire chief's kid, and uh, he got real mad,
• 21:09
  Speaker 1: the fire chief. I would imagine it's unbecoming on the
• 21:13
  Speaker 1: fire chief's kid. Make can't deal torches. What I'm doing
• 21:21
  Speaker 1: is I'm curious. Now, this is a good crayfish creep. Yeah,
• 21:26
  Speaker 1: I haven't seen any raccoon leavings of crayfish claws. And
• 21:34
  Speaker 1: I smell mint. You smell it right here where I'm stopping.
• 21:38
  Speaker 1: That's where I take a whill get spots for a
• 21:40
  Speaker 1: right by the creeks. It's reeks of mint. I just
• 21:43
  Speaker 1: can't find it. Someone's in it. Maybe Crean's in it. Yeah,
• 21:50
  Speaker 1: I got stirred up somewhere overpowering mint odor. Right now?
• 21:59
  Speaker 1: You smell on top about now? Do you do? You
• 22:02
  Speaker 1: guys smelled or is it just me? You'll smell mint
• 22:05
  Speaker 1: right now? Phantom mint smells are in the sign of COVID?
• 22:09
  Speaker 1: Are they No? But dude, my mint patch in my garden.
• 22:14
  Speaker 1: I gave away about a bushel of mint last night.
• 22:17
  Speaker 1: I think that they're star stepping in. Are you guys
• 22:19
  Speaker 1: stopping on mint? I don't think so. I don't see any.
• 22:23
  Speaker 1: I just got like two big strong whips of it. God,
• 22:28
  Speaker 1: I can't find it. Oh there you go, old right there?
• 22:34
  Speaker 1: Where isn't this mint? This guy, Well, that's not a mint.
• 22:39
  Speaker 1: Oh no, that's not a mint. Damn it. Bill? Are
• 22:44
  Speaker 1: you walking on mint? I don't think so, Michael. Do
• 22:48
  Speaker 1: some boarders have the same urge as some hunters to
• 22:51
  Speaker 1: jump a fence like that one over there and go
• 22:53
  Speaker 1: on to private property. If you know those morals somewhere,
• 22:58
  Speaker 1: I don't think. Well, I was tearing me up there
• 23:05
  Speaker 1: it is, I found it, but oh yeah I found
• 23:09
  Speaker 1: it at that It was abounded a couple more but
• 23:13
  Speaker 1: under your left arm. No is it right in the water. No,
• 23:17
  Speaker 1: it's just right above the water. And I can really
• 23:20
  Speaker 1: smell it. Now, someone was smart they dig that up
• 23:22
  Speaker 1: and bring that home. See that looks different than my mint.
• 23:24
  Speaker 1: So we get there. There's a see that when the
• 23:28
  Speaker 1: leaves are sharp and jagged. Yeah, but that's an odiferous mint. Man, No,
• 23:34
  Speaker 1: ho is that not? It doesn't smell like mint, doesn't
• 23:38
  Speaker 1: taste damn it. That's not the manor because where is it?
• 23:42
  Speaker 1: I thought that was there with the red the red
• 23:45
  Speaker 1: stock in the green leaves experiment. No, that's not it.
• 23:51
  Speaker 1: You just said you can smell it real good. Yeah,
• 23:56
  Speaker 1: this is a bizarre. It's just thick and there's a
• 23:59
  Speaker 1: lot of it. Wrong. Oh, I thought for sure that
• 24:04
  Speaker 1: I was doing. I looked at it, except that purple
• 24:06
  Speaker 1: is stemp still birds? Whatever can you find the mint?
• 24:12
  Speaker 1: Do you guys? Smell it over there. I don't smell anymore,
• 24:15
  Speaker 1: but you're smelling you got whip off. No, not that
• 24:21
  Speaker 1: I feel like i'm smelling it right now. I don't
• 24:23
  Speaker 1: think it's all I think it is on that side.
• 24:27
  Speaker 1: Damn it sounds of bitches, that's us. It's so strong smelling.
• 24:32
  Speaker 1: We can't fun sitting down here, my nose down on
• 24:36
  Speaker 1: the ground smelling a bunch of ship. It must be
• 24:41
  Speaker 1: really small. Yeah, that's what I'm thinking. Enough yet I
• 24:46
  Speaker 1: feel like that happens a fair bit. Like there a
• 24:48
  Speaker 1: day we were not the other day, but a little
• 24:50
  Speaker 1: while ago. We were getting mushrooms. We got a few,
• 24:53
  Speaker 1: several kinds of good mushrooms, and I kept smelling mint
• 24:57
  Speaker 1: and was sort of like like making a half it's
• 25:00
  Speaker 1: attempt to locate it. It didn't locate it. I couldn't
• 25:03
  Speaker 1: tell where the smell was blown in From's not find it,
• 25:11
  Speaker 1: Phil because I did that. It was really pouring the
• 25:18
  Speaker 1: coals to the ground. They were there. Should keep walking
• 25:21
  Speaker 1: a little bit. We found all kinds of ship. It's
• 25:28
  Speaker 1: like a major discovery. You wanted the meal? Okay, Now
• 25:43
  Speaker 1: that we're sitting here in our beautiful studio, um, do
• 25:48
  Speaker 1: you kind of see what I'm saying about, like, at
• 25:50
  Speaker 1: least from my perspective about the off season. Oh, totally yeah,
• 25:57
  Speaker 1: because the yeah, the berries are in, the lush rooms
• 26:01
  Speaker 1: are gone. Yeah, it's not like a hot mushroom time.
• 26:03
  Speaker 1: It kind of starts, you know, gets summertime, but you
• 26:08
  Speaker 1: can still tell there's like a ton of possibility. Oh yeah, yeah.
• 26:11
  Speaker 1: And it's it's it's kind of like hunting, you know.
• 26:13
  Speaker 1: It's it's every time you go out, you're not gonna
• 26:15
  Speaker 1: come home with with you know, the trophy, let's say. Right,
• 26:18
  Speaker 1: So it's for me, it's it's, uh, it's just good
• 26:22
  Speaker 1: to get out there and be in country and hang
• 26:25
  Speaker 1: out with your friends and you know, I hope to
• 26:27
  Speaker 1: find something interesting. But what what it did reinforce is
• 26:31
  Speaker 1: that outside of the big marquee things that people know
• 26:35
  Speaker 1: like picking you know, wild blueberries, wild strawberries, whatever, h
• 26:40
  Speaker 1: and picking the really nice mushrooms, that there's these two
• 26:44
  Speaker 1: sort of ubiquitous wild edibles. Yeah, like dandelion greens and
• 26:48
  Speaker 1: cat tails. Dandelions and cattails. It's like forging one o one,
• 26:52
  Speaker 1: you know. I mean like like you're out in the
• 26:53
  Speaker 1: woods starving whatever. Dandelions and cattails. Man, it would be
• 26:58
  Speaker 1: a bitter a bitter meal. But because you can make
• 27:01
  Speaker 1: it work, so later you're gonna um. Brody here he's
• 27:06
  Speaker 1: telling me that you guys are gonna like cook something. Yeah,
• 27:09
  Speaker 1: so I've cleaned up the cat tails. We'll use the
• 27:10
  Speaker 1: cattail hearts, and I'm gonna do a little dish with
• 27:12
  Speaker 1: a venison loin and uh a spice ash recipe from
• 27:16
  Speaker 1: the cookbook. So the I've only ever pickled bulls, What
• 27:21
  Speaker 1: are you gonna do with them? The I think I
• 27:22
  Speaker 1: was just gonna saute them in a pan a little
• 27:24
  Speaker 1: olive oil. You gotta clean them really well. They get
• 27:29
  Speaker 1: down to the soft stuff. Yeah, I just peel out
• 27:32
  Speaker 1: the outer layers sort of like the last kind of
• 27:35
  Speaker 1: foot of the cat tail. Uh, you know, not not
• 27:38
  Speaker 1: the frilly stuff on top, but the like the twelve
• 27:41
  Speaker 1: inches of the meaty stock at the bottom. Just cut
• 27:43
  Speaker 1: that off and then peel the outer layers of the
• 27:45
  Speaker 1: green stuff and you get that white heart. Do me
• 27:48
  Speaker 1: a favor, though, to do something with the damn dandelions.
• 27:53
  Speaker 1: We could definitely, like billions of dollars are spent trying
• 27:57
  Speaker 1: to get rid of d lines. I feel like you
• 27:59
  Speaker 1: have to go and do a little need little bitter
• 28:03
  Speaker 1: little salad, you know, a need little trick though, is
• 28:05
  Speaker 1: um garlic and chili flakes really kind of take away
• 28:09
  Speaker 1: some of that bitterness. So if you pick enough of them, um,
• 28:13
  Speaker 1: it's like spinach like wilts to nothing. You know, steam
• 28:16
  Speaker 1: him or blanche them first, Uh, squeeze out the excess
• 28:19
  Speaker 1: water and then saute it with a little butter, garlic
• 28:22
  Speaker 1: and chili flakes, and it really just takes away a
• 28:25
  Speaker 1: lot of that bitterness. Like repini, same thing, rapini and um.
• 28:29
  Speaker 1: The one thing I mentioned, marsh marygold is a good
• 28:32
  Speaker 1: one too for to treat like that. You know. I
• 28:34
  Speaker 1: had a little surprise, a negative experience where the lettuce
• 28:39
  Speaker 1: in my garden this early for us is still early
• 28:42
  Speaker 1: for gardening. Uh didn't bolt, Okay, it's early. Bitter is
• 28:49
  Speaker 1: really interesting bitter. Wonder why that is? Dude, I never Yeah,
• 28:55
  Speaker 1: and I had one of those seed blends. So it's
• 28:57
  Speaker 1: like eight kinds of just really just don't know what's
• 29:00
  Speaker 1: It's like, I feel like the shitty kind did real
• 29:04
  Speaker 1: well in my garden, and all the good guys. It's like,
• 29:05
  Speaker 1: you know, it's like a thousand different kinds of scenes.
• 29:08
  Speaker 1: You just throw it down and take what you get.
• 29:10
  Speaker 1: Not a good approach man. People. The bitter mix, Yeah,
• 29:15
  Speaker 1: it was like, yeah, here's a mix of a bunch
• 29:17
  Speaker 1: of stuff that won't germanate except for the super bitter
• 29:20
  Speaker 1: kinds will be all over the place in your garden
• 29:23
  Speaker 1: and your kids like won't like the sal it with
• 29:26
  Speaker 1: that behind us again, Chef Michael Hunter, I hate to
• 29:30
  Speaker 1: do this to you. Man. You probably had to tell
• 29:33
  Speaker 1: the story so many times. You gotta tell the story.
• 29:35
  Speaker 1: You gotta start out just for context. You gotta tell.
• 29:38
  Speaker 1: I want the story about you know, when you got
• 29:42
  Speaker 1: super in the news the vegans, Yeah, the vegans, because
• 29:48
  Speaker 1: this will probably like people will be like, oh, I've
• 29:50
  Speaker 1: never hearing about this. Yeah, that was not something I
• 29:53
  Speaker 1: ever expected was going to happen opening a restaurant. Um,
• 29:57
  Speaker 1: so that was when you opened, No, that was it
• 30:00
  Speaker 1: was actually two years after we opened. Yeah, so it
• 30:02
  Speaker 1: wasn't right when we opened, but just not one of
• 30:05
  Speaker 1: the like opening opening and running restaurant is hard enough,
• 30:08
  Speaker 1: and that was that was probably the most difficult thing
• 30:13
  Speaker 1: I've had to endure as a chef, in a business
• 30:16
  Speaker 1: owner and just as a as a person. Because they
• 30:18
  Speaker 1: were they were trying to shut us down and uh,
• 30:22
  Speaker 1: you know, basically just attacking us. So this is like
• 30:24
  Speaker 1: it gets people like where you're at. So my restaurant
• 30:27
  Speaker 1: and Learner is located in Toronto. We're just sort of
• 30:32
  Speaker 1: out of downtown. We're in this little pocket called Little Portugal.
• 30:35
  Speaker 1: And we had a chalkboard sign out front where a
• 30:38
  Speaker 1: tiny little restaurant were forty five seats and was that
• 30:41
  Speaker 1: your Was that your first restaurant, the first restaurant that
• 30:44
  Speaker 1: I owned. Yeah, that's what I mean. So I know
• 30:47
  Speaker 1: you've been in the restaurant biz for a long time.
• 30:49
  Speaker 1: But so we had this chalkboard sign up front that
• 30:51
  Speaker 1: said Venison is the new Kale. Dude, I had a
• 30:57
  Speaker 1: really nice Kale cell last night my garden Kales kid
• 31:00
  Speaker 1: ask Kales awesome. You know chef do you know? Uh?
• 31:03
  Speaker 1: Jesse Griffiths. I don't. He's a chef of Texas. Okay,
• 31:07
  Speaker 1: he does a lot of game. I look him up.
• 31:08
  Speaker 1: Oh you should you guys be like you guys, be
• 31:11
  Speaker 1: like nuts on a dog. He makes this really good
• 31:16
  Speaker 1: Kales out not called texted him to be like, how
• 31:18
  Speaker 1: do you make that ship? I made mine. It wasn't
• 31:19
  Speaker 1: as good as his anyways, it wasn't even kind of
• 31:22
  Speaker 1: like even close to his. I don't get it, but
• 31:25
  Speaker 1: so Venison was the new Kales what what did it?
• 31:27
  Speaker 1: And the cyclist rode by, and she was ahead organizer
• 31:31
  Speaker 1: of a group, like a grassroots organization. I think they
• 31:35
  Speaker 1: they have a couple, but it was Pig Save or
• 31:38
  Speaker 1: UM I forget the actual name of Pig Save. So
• 31:40
  Speaker 1: they would protest slaw our houses and that was there
• 31:44
  Speaker 1: an animal rights group Peter funding um type thing. And
• 31:49
  Speaker 1: the organizer of this group rode by on her bike
• 31:51
  Speaker 1: and was offended and well, how do you know that happened?
• 31:55
  Speaker 1: That's what they basically wrote on their site. And then
• 31:58
  Speaker 1: they had they had interviews, so that that's how we
• 32:00
  Speaker 1: found out exactly how it happened. UM And just one night,
• 32:04
  Speaker 1: I think it was in November, they showed up and
• 32:08
  Speaker 1: we actually got tipped off by a large corporation that
• 32:12
  Speaker 1: they also target. I'm not going to name names, but
• 32:15
  Speaker 1: so they this corporation has their own security division that
• 32:18
  Speaker 1: just handles these vegan groups because it's interesting, they try
• 32:24
  Speaker 1: and hurt your business. So we actually got tipped off
• 32:26
  Speaker 1: and they said that this group's coming that. Here's their
• 32:29
  Speaker 1: Facebook page. Um, their Facebook page was private, but they
• 32:32
  Speaker 1: had sort of some intel. I guess they have some
• 32:34
  Speaker 1: fake members of the group. So we got wind of
• 32:37
  Speaker 1: what was happening. We didn't really think much of it.
• 32:39
  Speaker 1: We just said, okay, business as usual, let's just trying
• 32:41
  Speaker 1: to ignore it. And um, they sent us a letter
• 32:44
  Speaker 1: of sort of their demands, which were they wanted to
• 32:48
  Speaker 1: have a meeting with us to change our menu, and
• 32:51
  Speaker 1: they wanted us to put their slogan, uh you know,
• 32:55
  Speaker 1: one of their slogans in our window. Oh, but they
• 32:57
  Speaker 1: got a guy to give in and do that too.
• 32:59
  Speaker 1: They've got many because they're really they're relentless, like they'll
• 33:02
  Speaker 1: take they you know, they take photos of your children
• 33:04
  Speaker 1: and put them online and just they just do terrible stuff.
• 33:06
  Speaker 1: Really we had uh, yeah, we we They eventually stopped
• 33:09
  Speaker 1: because a couple of them got restraining orders because they
• 33:11
  Speaker 1: slipped up. That sounds illegal, Yeah, so were they do
• 33:16
  Speaker 1: you know if they were targeting your restaurant because of
• 33:20
  Speaker 1: its connection to wild game? So they said that we
• 33:24
  Speaker 1: were lying to people because you know, we were hunting
• 33:27
  Speaker 1: and serving the game meet ourselves and that's not something
• 33:30
  Speaker 1: we've ever, you know claimed that's totally illegal. Um. You
• 33:34
  Speaker 1: know the thing with the game farms is is I
• 33:37
  Speaker 1: want to sell game because I love to eat it.
• 33:38
  Speaker 1: It's the only way I can. Um. And a lot
• 33:41
  Speaker 1: of these these little game farms, their little family run operations,
• 33:44
  Speaker 1: and I know the farmer, and we know what they eat,
• 33:46
  Speaker 1: and um, you know how they raised and we can
• 33:48
  Speaker 1: go visit the farms if you want, and um, you know,
• 33:51
  Speaker 1: it's just a really great way to do business for us. So, um,
• 33:57
  Speaker 1: they call it the humane meat myths. So they were
• 33:59
  Speaker 1: going after small businesses that were farmed a table also
• 34:02
  Speaker 1: because they say that, um, you know, it doesn't matter
• 34:05
  Speaker 1: how the animals raised. Meat is murder. So they say
• 34:09
  Speaker 1: that people are tricking the consumer when they say it's
• 34:11
  Speaker 1: a healthier alternative if farmed the table. Yeah, that that's
• 34:15
  Speaker 1: a that's a plausible argument. I can understand it. I
• 34:18
  Speaker 1: don't know. I mean, if like I could see someone
• 34:20
  Speaker 1: hitting on the idea that, Um, wait a minute, I
• 34:23
  Speaker 1: don't think you should ever kill an animal. And sure,
• 34:26
  Speaker 1: if you're nice to it, like you're still killing it.
• 34:30
  Speaker 1: I mean, I can definitely see someone arriving at that. Yeah,
• 34:32
  Speaker 1: but you know that animal has a better life than
• 34:35
  Speaker 1: than you know, some of the alternative that'sh but but
• 34:37
  Speaker 1: there are arguments floating around out there that I don't
• 34:39
  Speaker 1: get how you arrive at them. Yeah, exactly. Yeah. I
• 34:42
  Speaker 1: mean I was like, I don't I don't have to
• 34:44
  Speaker 1: have the opinion to understand how one might get there,
• 34:49
  Speaker 1: right yeah. Um, And it was just baffling to us
• 34:53
  Speaker 1: the way way what happened. So we actually wrote them
• 34:55
  Speaker 1: back once and said, listen, you know we we actually
• 34:58
  Speaker 1: already have a couple of vegan dishes on the menu. Um,
• 35:01
  Speaker 1: you know, vegetarian food and like foraging and just wild
• 35:04
  Speaker 1: ingredients is something that we're really passionate about. Uh. We
• 35:07
  Speaker 1: invited them to take them foraging when you know, if
• 35:10
  Speaker 1: they were interested and just have a dialogue. And uh,
• 35:13
  Speaker 1: I think they wrote back something kind of nasty and
• 35:15
  Speaker 1: they didn't want to have They weren't into that. Um,
• 35:18
  Speaker 1: so we just stopped. When you wrote them, do you
• 35:19
  Speaker 1: mean you like wrote a letter? I think it was
• 35:21
  Speaker 1: an email. He was over emailed that one. So they
• 35:24
  Speaker 1: said to you, they come to you say we're gonna
• 35:25
  Speaker 1: show up, protests the ship out of your place unless
• 35:30
  Speaker 1: you change them. And imagine by change the manu they
• 35:32
  Speaker 1: mean like full and why are they out at your
• 35:38
  Speaker 1: place and not out of armies or something? Well funny,
• 35:40
  Speaker 1: not that I'm hacking on armies. I don't know what
• 35:42
  Speaker 1: Arbies does. All those accidentally out at the butcher shop
• 35:48
  Speaker 1: across the street because I think I said in an
• 35:50
  Speaker 1: interviewer and I said, there's a butcher shop across the street,
• 35:52
  Speaker 1: and then they went and protested them. So I felt bad.
• 35:55
  Speaker 1: But like seriously, like there's like the meat morgue like
• 35:59
  Speaker 1: across the street, you know, slaughtering more stuff than we are. Yeah,
• 36:03
  Speaker 1: I've seen the Okay, so keep telling the story. So
• 36:06
  Speaker 1: I like the deal where they put the sticker in
• 36:08
  Speaker 1: the window. That's bad. I would not want that sticker.
• 36:12
  Speaker 1: The sticker basis says like assholes working here. It basically meat,
• 36:15
  Speaker 1: meat is murderer. I can't remember. It was just bizarre
• 36:18
  Speaker 1: their slogan. So we just said, okay, let's ignore this
• 36:21
  Speaker 1: and then I'll just go away. So it didn't go away.
• 36:24
  Speaker 1: It was so then they were protesting us once a week,
• 36:26
  Speaker 1: how many people five to ten would show up. It
• 36:30
  Speaker 1: was totally lame. What group? What was it Peter or
• 36:33
  Speaker 1: was it no? So they called themselves. It was a
• 36:36
  Speaker 1: grassroots grass Toronto. But there was like several little The
• 36:39
  Speaker 1: only one I can think of his pig saved because
• 36:41
  Speaker 1: one of them just actually got run over by a
• 36:42
  Speaker 1: pig truck. Um, what's interesting. Yeah, they're protesting us, so
• 36:46
  Speaker 1: it wasn't total like weirdness. I got checking their mail
• 36:53
  Speaker 1: and got hit by a pig truck. I would find
• 36:55
  Speaker 1: that to be like the only reason I'm thinking of
• 36:58
  Speaker 1: it because it was just in the news that but
• 37:00
  Speaker 1: one of their groups was pig Safe. Um, and he
• 37:02
  Speaker 1: jumped on from a pig truck. Yeah, they were protesting.
• 37:04
  Speaker 1: They wouldn't move, and I guess the chuck stuff the
• 37:06
  Speaker 1: pigs eat them pigs with you. My dad always said,
• 37:09
  Speaker 1: you lay there long enough that pigley um. And eventually
• 37:14
  Speaker 1: I just got fed up. Why I would always leave
• 37:16
  Speaker 1: because I knew I was going to do something stupid
• 37:17
  Speaker 1: if I stuck around. So five to ten people like hey,
• 37:22
  Speaker 1: banging on our windows, huge signs, screaming at our customers
• 37:26
  Speaker 1: coming in and out, and I was bad for business
• 37:29
  Speaker 1: or good for business. In the beginning, it was bad,
• 37:32
  Speaker 1: and so I would have gone in there. I was
• 37:36
  Speaker 1: almost said, I wuld have gone in their guns ablaze
• 37:38
  Speaker 1: and as as as a suppression guns. I would have
• 37:41
  Speaker 1: gone in there and head dinner. Yeah yeah. So I
• 37:45
  Speaker 1: eventually I had to be there one night I forget
• 37:48
  Speaker 1: someone was sick or away and I had to work,
• 37:50
  Speaker 1: And because it was just so upsetting, I didn't want
• 37:53
  Speaker 1: to be there when they were there. Um, what night
• 37:55
  Speaker 1: of the week was Thursdays? They picked Thursdays, Thursdays or
• 37:58
  Speaker 1: Friday's um. And so we we get whole dear delivered
• 38:03
  Speaker 1: once a month. We generally get one to two animals
• 38:05
  Speaker 1: that would last us a month, um, and we break
• 38:08
  Speaker 1: down our own stuff. So I went down we had
• 38:10
  Speaker 1: a delivery that morning. I got so upset. I saw
• 38:13
  Speaker 1: customer come in, uh visibly on a date and the
• 38:16
  Speaker 1: woman was almost crying because she's being screamed at with
• 38:19
  Speaker 1: a megaphone. Murderer like f you, um, you know, just
• 38:23
  Speaker 1: horrible stuff. So this woman I saw coming was like
• 38:25
  Speaker 1: almost crying, and I just said, okay, enough enough, and
• 38:28
  Speaker 1: I went downstairs, chopped off the whole back leg of
• 38:31
  Speaker 1: a deer, got a red cutting board, I think, got
• 38:34
  Speaker 1: some like sanitizer and stuff so it would be safe
• 38:36
  Speaker 1: if I got called, like the if the case the
• 38:38
  Speaker 1: Health department called. I had like safety stuff around me, uh,
• 38:42
  Speaker 1: and I plunked the leg down in the front window
• 38:45
  Speaker 1: and started to just joint and butcher the back leg
• 38:48
  Speaker 1: in front of them. And uh, that was sort of
• 38:51
  Speaker 1: my protest back, like, you know, you're going to offend
• 38:53
  Speaker 1: me in my window. I'm I'm just gonna offend you,
• 38:57
  Speaker 1: excuse me right back and from within your window, within
• 39:00
  Speaker 1: my window. And I had every legal right to do it,
• 39:02
  Speaker 1: but they filmed the whole thing, and and the police
• 39:04
  Speaker 1: came in to talk to me because I said, you know,
• 39:07
  Speaker 1: they're they're calling the health department. I said, that's fine,
• 39:09
  Speaker 1: I'm within my rights. They said it yep, okay, And
• 39:11
  Speaker 1: then you know, they kind of had a chuckle with
• 39:12
  Speaker 1: me because they're they're on our side. They were taking
• 39:14
  Speaker 1: police resources away from the city to be there because
• 39:17
  Speaker 1: they're there to keep the peace. Um, and you guys
• 39:20
  Speaker 1: never called the police when that We never called the
• 39:23
  Speaker 1: police on them. They were there, um to keep the
• 39:26
  Speaker 1: piece because they would bang on our windows and do
• 39:29
  Speaker 1: stuff that is illegal when the police weren't there. So
• 39:32
  Speaker 1: I butchered this deer leg in the window. They filmed
• 39:34
  Speaker 1: the whole thing. I go back, cook up a piece
• 39:36
  Speaker 1: of meat in the kitchen and come back and I
• 39:38
  Speaker 1: ate it in front of them. That was my post.
• 39:42
  Speaker 1: How did it become like a major, like international news story.
• 39:45
  Speaker 1: So they filmed this whole thing and they sat outside
• 39:49
  Speaker 1: with this big sign meat is murder as I'm hacking
• 39:51
  Speaker 1: up this good Smith's album. Tho man the shot the
• 39:55
  Speaker 1: cover shot is cool. So and they so they posted
• 40:05
  Speaker 1: this video footage to all of their mainstream vegan sites
• 40:10
  Speaker 1: and it started to blow up and go viral around
• 40:12
  Speaker 1: the world, but not in the not in a good way,
• 40:14
  Speaker 1: not where you being the hero. You became the hero.
• 40:17
  Speaker 1: We became the hero after a weekend of being the devil. Um.
• 40:22
  Speaker 1: So are like Google ratings were getting attacked, our Facebook
• 40:24
  Speaker 1: where anywhere where you could rate our restaurant was being
• 40:27
  Speaker 1: attacked by vegans giving us one star reviews. I got
• 40:29
  Speaker 1: rotten food and everything you could think of. Um. People
• 40:33
  Speaker 1: started like just dig it into my social media, pulling
• 40:36
  Speaker 1: pictures of my family, putting them online. UM just oh yeah,
• 40:40
  Speaker 1: just like attacking you in every way they could online.
• 40:45
  Speaker 1: And then when the mainstream media got it was so
• 40:47
  Speaker 1: this happened on like a Thursday Friday, So all weekend.
• 40:51
  Speaker 1: This stuffs like floating around the webs and we're just
• 40:53
  Speaker 1: kind of shipping their pants like we're screwed, like I
• 40:56
  Speaker 1: screwed us. And then the mainstream picked it up and
• 40:59
  Speaker 1: wrote like a really positive piece for us, saying that,
• 41:02
  Speaker 1: you know, we're sticking up for our business. You know,
• 41:04
  Speaker 1: these people have no right telling us what we can
• 41:06
  Speaker 1: and can't serve um. You know, we care about our ingredients.
• 41:10
  Speaker 1: We you know, try and serve ethically stuff, ethically source stuff.
• 41:14
  Speaker 1: And it was really positive towards us, and just the
• 41:17
  Speaker 1: general public opinion was all in support of Antler, and
• 41:22
  Speaker 1: then it's it just went viral. I have no understanding
• 41:28
  Speaker 1: that was that was, and we were nervous about talking
• 41:33
  Speaker 1: about it because it was. They protest us still once
• 41:36
  Speaker 1: a week for eleven months. They tried to close our business,
• 41:39
  Speaker 1: I swear to God. So it was it was emotional, man,
• 41:44
  Speaker 1: it was stressful. They continue to protest, they continue to
• 41:46
  Speaker 1: put and then so because because it went viral, they
• 41:49
  Speaker 1: got a lot of support on their end too. So
• 41:51
  Speaker 1: these protests of five to ten people turned into a
• 41:53
  Speaker 1: hundred outside a little forty seater restaurant. So it sucks.
• 42:00
  Speaker 1: It was not fun like afterwards, Its funny. Eventually, why
• 42:04
  Speaker 1: did they eventually quit? I don't know, they just stopped.
• 42:06
  Speaker 1: Did you put you did you put the sign up?
• 42:08
  Speaker 1: They wanted now we refused. I said no, like, no
• 42:10
  Speaker 1: way in hell. My business partner I was actually considering it.
• 42:14
  Speaker 1: And my business partner was the one who actually said, like, no,
• 42:16
  Speaker 1: f and way are we doing anything to help you
• 42:20
  Speaker 1: know their cause or support what they want? So that
• 42:23
  Speaker 1: was That was good for me to hear because I
• 42:24
  Speaker 1: was kind of thinking I was getting tired of it,
• 42:26
  Speaker 1: you're getting ready to capitulate. Yeah, it was. It was emotional,
• 42:30
  Speaker 1: like it was hard so because we care so much
• 42:33
  Speaker 1: about what we're doing, and it's it's our life's work,
• 42:35
  Speaker 1: it's our passion um and then to have people trying
• 42:38
  Speaker 1: to physically shut you down and hurt you, it was tough.
• 42:43
  Speaker 1: It's funny how people attack. This happens in a lot
• 42:46
  Speaker 1: of facets of of life where people are more inclined
• 42:50
  Speaker 1: to attack something that leans in their direction, like there
• 42:57
  Speaker 1: they when they look at a spectrum, like listen that
• 42:59
  Speaker 1: there's a thing I hate. So they hate like like
• 43:01
  Speaker 1: they don't like animal abuse, they don't like violence sort
• 43:05
  Speaker 1: of animals Okay, so that's a spectrum. Oftentimes, when someone
• 43:13
  Speaker 1: doesn't like a thing and the thing is part of
• 43:15
  Speaker 1: a spectrum, people want to attack the thing that has
• 43:17
  Speaker 1: the most adjacency to their position. Not always, but often,
• 43:24
  Speaker 1: like like the same way that I imagine, like you
• 43:27
  Speaker 1: take someone who whatever, you take certain Christian denominations, right,
• 43:31
  Speaker 1: and you'd be like, so they like they don't like evil, right,
• 43:35
  Speaker 1: so you think they would be like hyper focused on
• 43:38
  Speaker 1: devil worshippers, but they'd be like, they'd be like hyper
• 43:41
  Speaker 1: focused on Mormons, very very similar, right, But like I'll
• 43:46
  Speaker 1: be like, why are you not mad at devil? I
• 43:48
  Speaker 1: would think that you'd be mad about devil worshippers in
• 43:51
  Speaker 1: your town, not people of the Mormon faith in your town,
• 43:54
  Speaker 1: who sort of are like like very in line with
• 43:59
  Speaker 1: what you got going on, don't deserve it, you know,
• 44:01
  Speaker 1: but but like they can't even begin to deal with
• 44:04
  Speaker 1: the devil worshiper end of things. And so you get
• 44:08
  Speaker 1: something close and so here you have like a restaurant,
• 44:10
  Speaker 1: this sort of thing. You're like leaning into ideals of
• 44:14
  Speaker 1: sustainability and leaning into ideas of animal welfare, and so
• 44:19
  Speaker 1: then they're faced with like, let's go after the guy
• 44:22
  Speaker 1: that seems there kind of talk about some of the
• 44:25
  Speaker 1: things we're trying to talk about and make an example
• 44:28
  Speaker 1: out of him. How dare you sort of be right? Yeah, yeah,
• 44:33
  Speaker 1: we we have the same problem. It's when we were wait,
• 44:36
  Speaker 1: like I always thought we'd get like like our company
• 44:37
  Speaker 1: always we'll get attack from the left. Yeah, that's right.
• 44:41
  Speaker 1: Like I'm like fairly conservative, always anticipated that would get
• 44:45
  Speaker 1: attack from the left. We attack like from the right.
• 44:48
  Speaker 1: Like you know, you you go on TV with everybody's
• 44:51
  Speaker 1: carrying guns around, and you spend a career making shows
• 44:55
  Speaker 1: where people have firearms, and you promote firearm usage and
• 44:59
  Speaker 1: put it you know, but it's like I got a
• 45:02
  Speaker 1: feeling these people don't really like guns. They don't like
• 45:06
  Speaker 1: guns enough for me, and and and so then you
• 45:09
  Speaker 1: become you know, it's just bizarre. Yeah, yeah, it's uh,
• 45:15
  Speaker 1: it's wild. But also it's like there are many ways
• 45:18
  Speaker 1: to agitate for change. It feels like this is kind
• 45:21
  Speaker 1: of like a I don't know, a manipulative relationship totally.
• 45:26
  Speaker 1: We're not the ones that make the laws around because
• 45:29
  Speaker 1: we we actually agree with a lot of their beliefs,
• 45:31
  Speaker 1: Like I don't I don't think slaughter houses are typically
• 45:33
  Speaker 1: a great place for animals to be um, you know,
• 45:36
  Speaker 1: and it's it's illegal for the farmer to slaughter of
• 45:38
  Speaker 1: the animal himself and sell it directly to the restaurant,
• 45:41
  Speaker 1: so all animals have to go to this not so
• 45:43
  Speaker 1: great habitat of where they have to spend the last
• 45:46
  Speaker 1: days of their life. So there are things that we
• 45:48
  Speaker 1: agree on, but they should be protesting the government to
• 45:51
  Speaker 1: change the laws to make slaughter houses a more humane place.
• 45:53
  Speaker 1: I guess that's not fun. It's a lot more fun
• 45:55
  Speaker 1: to go out from a restaurant trying to destroy someone's job.
• 45:58
  Speaker 1: And you know, because we because it went I rall.
• 46:00
  Speaker 1: You know, for every hundred you know supporters we got,
• 46:03
  Speaker 1: you know, they got maybe two. So like their movement
• 46:07
  Speaker 1: grew at the same time, even though it was all
• 46:09
  Speaker 1: negative for them in the mainstream media, um, you know,
• 46:13
  Speaker 1: they gained a bit of support for their their groups.
• 46:16
  Speaker 1: So I think that's what you know, fueled them for
• 46:18
  Speaker 1: so long. It's because they were they were milking it.
• 46:20
  Speaker 1: They were getting all kinds of attention when no one
• 46:22
  Speaker 1: had heard of them before. I'm surprised they didn't respond
• 46:25
  Speaker 1: to your your email back, you know, your outreach for
• 46:33
  Speaker 1: so they actually did start responding and at that point,
• 46:35
  Speaker 1: you know, we had to hire a PR crisis person
• 46:39
  Speaker 1: to help us deal with it UM and then so
• 46:41
  Speaker 1: they advised us just to not talk to them at all.
• 46:44
  Speaker 1: That's what those people always do. Yeh. Next time you
• 46:48
  Speaker 1: want to go call a crisis management place, don't and
• 46:51
  Speaker 1: just be like, I'll tell what they'll say. Don't engage. Yeah,
• 46:55
  Speaker 1: well it was good because they did steer us in
• 46:57
  Speaker 1: the right direction with some things they did. They know
• 47:00
  Speaker 1: it was a friends company that I knew, so they
• 47:02
  Speaker 1: you know, it was pretty affordable for us, UM. But
• 47:06
  Speaker 1: they gave us some really good advice because I wanted
• 47:08
  Speaker 1: to talk to them. I wanted to argue with them
• 47:10
  Speaker 1: and try and get my point across. But did you
• 47:12
  Speaker 1: ever have a sit down because they would just publicly
• 47:15
  Speaker 1: post wherever we say, and they twist things, They cut
• 47:17
  Speaker 1: things out, they twisted. They would take pictures of our
• 47:21
  Speaker 1: restaurant at like five o'clock before we had any customers
• 47:24
  Speaker 1: and be like, our our movements working, itler's empty and
• 47:27
  Speaker 1: it's like, well, yeah, we're not open yet, like or
• 47:29
  Speaker 1: it's like there's like you know in between, you know,
• 47:33
  Speaker 1: we have diners come in at five six o'clock and
• 47:35
  Speaker 1: then another rush of eight. So you know there's this
• 47:37
  Speaker 1: weird time when tables are flipping that you know there's
• 47:40
  Speaker 1: half or half full. So they'd post these photos say
• 47:43
  Speaker 1: Antler's Antler's losing business on a Saturday night. You know
• 47:46
  Speaker 1: they're only half full. They partially Do you feel that
• 47:49
  Speaker 1: they partially hated you because you embraced it, like you
• 47:52
  Speaker 1: called it antler and like do you kind of like
• 47:56
  Speaker 1: brace the connection with animals rather than having to be
• 47:59
  Speaker 1: that It's like you have a clown with red hair
• 48:01
  Speaker 1: and he sort of is the face of the Yeah,
• 48:05
  Speaker 1: like well, it's like, you know, a nice clown. He's
• 48:07
  Speaker 1: nice to kids, and they don't talk about what they're
• 48:10
  Speaker 1: serving in there. Yea. Yeah, like a little even if
• 48:14
  Speaker 1: there's not an actual connection to hunting, there's like the
• 48:17
  Speaker 1: idea that they we're promoting it, Yeah, and that you
• 48:20
  Speaker 1: enjoy That might have been what piste him off. Did
• 48:24
  Speaker 1: you get to the same group of people show up
• 48:27
  Speaker 1: over the course that you got to know, Hey, John
• 48:30
  Speaker 1: and Mary, how you do I wouldn't talk to them
• 48:32
  Speaker 1: because I just knew the stuff coming out of my
• 48:35
  Speaker 1: mouth wouldn't be friendly. And I just knew, you know,
• 48:37
  Speaker 1: but it was the same core group of the same
• 48:39
  Speaker 1: corese same like five people, the organizers. Yeah, and especially
• 48:43
  Speaker 1: the ones because they were the ones taking pictures of
• 48:44
  Speaker 1: my kids and I could see that they were posting
• 48:46
  Speaker 1: them and stuff. So there was one guy that that's like,
• 48:48
  Speaker 1: if I got within three ft of him, it would
• 48:50
  Speaker 1: have been ugly. It's just like, I'm not going anywhere
• 48:53
  Speaker 1: near this. Um. Yeah, but that's next level low. Yeah,
• 48:57
  Speaker 1: And it's yeah, just incredibly frustrating, Like I didn't have
• 49:02
  Speaker 1: the tools to deal with what you know, facing them
• 49:06
  Speaker 1: would be like. So I just knew, don't go near them.
• 49:08
  Speaker 1: So it eventually fizzled out. It just fizzled out. You know. Um,
• 49:12
  Speaker 1: did you did your did your restaurant maintain the momentum? Um?
• 49:16
  Speaker 1: We did. We definitely saw like a spike, you know. Um,
• 49:19
  Speaker 1: we were getting phone calls from all around the world.
• 49:22
  Speaker 1: People are emailing us from all around the world, like literally,
• 49:24
  Speaker 1: people sending us the articles from New Zealand, from South Africa,
• 49:28
  Speaker 1: from Singapore, from England and Russian like it was. But
• 49:32
  Speaker 1: it was just bizarre, like I had, you know, you
• 49:36
  Speaker 1: see about these stories and things going viral and then
• 49:38
  Speaker 1: when you experience it yourself, is just just bizarre. Yeah,
• 49:43
  Speaker 1: you have you have a cookbook coming out. I tell
• 49:49
  Speaker 1: about the cookbook, but then my question is that you
• 49:51
  Speaker 1: did that. Did this whole thing sort of put you
• 49:54
  Speaker 1: in a position where you got to do a cookbook
• 49:55
  Speaker 1: or do you think would have done a cookbook anyways? No,
• 49:57
  Speaker 1: So the cookbook was actually what started the restaurant. So, um,
• 50:01
  Speaker 1: I was working. You know, I grew up working as
• 50:03
  Speaker 1: a chef as a as a young you know, teenager,
• 50:05
  Speaker 1: and started way young. I got started thirteen and a diner. Yeah.
• 50:09
  Speaker 1: I wanted to grow up poor, not poor. I started
• 50:11
  Speaker 1: up and down. You know. I grew up a single mom,
• 50:13
  Speaker 1: and there were there were a lot of times she
• 50:15
  Speaker 1: had her own business, so there were good times and
• 50:17
  Speaker 1: bad times. It was you know, not it wasn't very stable. Um,
• 50:21
  Speaker 1: but I just I wanted to have my mom. I
• 50:22
  Speaker 1: wanted to buy skateboards and T shirts and you know,
• 50:25
  Speaker 1: stupid stupid stuff as a kid that your parents would
• 50:27
  Speaker 1: say no to, so you had to go get your
• 50:29
  Speaker 1: own cash. And I liked it. I really liked having money,
• 50:32
  Speaker 1: so I thought that was cool. Um, And I liked
• 50:34
  Speaker 1: the work, and I was very food motivated. I love
• 50:37
  Speaker 1: to eat as a kid, so I found it really
• 50:39
  Speaker 1: cool learning how to make stuff. So did you ever
• 50:42
  Speaker 1: do any kind of schooling or anything around cooking? I did, Yeah,
• 50:44
  Speaker 1: so I I did. It's a it's a formal trade apprenticeship.
• 50:47
  Speaker 1: So I did my apprenticeship trade, got my red Seal certification,
• 50:51
  Speaker 1: went to I went to college a community like not
• 50:54
  Speaker 1: a community college, but a college for trades. Um and yeah,
• 50:57
  Speaker 1: I got my got my chef papers, uh in my
• 50:59
  Speaker 1: early twenty so just career career chef. Yeah. And what
• 51:04
  Speaker 1: really motivated that was, Um, I had my daughter really young.
• 51:07
  Speaker 1: So I had my daughter when I was nineteen and
• 51:09
  Speaker 1: uh that that'll date. Yeah that out bro. So that
• 51:17
  Speaker 1: was really my drive in your own restaurant in your
• 51:19
  Speaker 1: early thirties, man, Yeah, yeah, it was was wild. So
• 51:23
  Speaker 1: working your ass off. You had a kid when your
• 51:25
  Speaker 1: nineteen kimen I was nineteen, and that just motivated, Like
• 51:27
  Speaker 1: I find it does one of two things. Either motivates
• 51:29
  Speaker 1: you or people run. And I chose to stick around
• 51:33
  Speaker 1: and stick with it. Um and yeah, I think you know,
• 51:36
  Speaker 1: my daughter like saved my life in a lot of ways.
• 51:37
  Speaker 1: Like I was, I had a hard teenage kind of
• 51:40
  Speaker 1: growing up. I was troubled youth kind of kid, and
• 51:44
  Speaker 1: having having a kid really focused me into having an
• 51:49
  Speaker 1: amazing work ethic, just being a solid dude, you know,
• 51:52
  Speaker 1: because I wasn't really solid before. That's interesting that you
• 51:56
  Speaker 1: want to feeling that way. I mean, it's typical, but
• 51:58
  Speaker 1: that's a young age to hit that. Think the older
• 52:00
  Speaker 1: you are, the more likely you'll hit that feeling. Yeah,
• 52:03
  Speaker 1: because I meet some people now and then that don't
• 52:06
  Speaker 1: get that feeling. Yeah, the kid having does not not help,
• 52:12
  Speaker 1: does not necessarily make one lean in. Remember my buddy
• 52:16
  Speaker 1: Buddy mine Mo, one of old camera guys. He talked
• 52:18
  Speaker 1: about having a kid, and he said like it made
• 52:20
  Speaker 1: him want to get up in the morning and get
• 52:21
  Speaker 1: like a fedora, you know, and get like a briefcase,
• 52:24
  Speaker 1: like put your hat on in the morning and march
• 52:26
  Speaker 1: out the door, you know, with your briefcaseer the world man,
• 52:29
  Speaker 1: you always like, That's what he felt like he ought
• 52:30
  Speaker 1: to be doing. I'm like a lot of people don't
• 52:32
  Speaker 1: feel that way. Yeah, you know, I I didn't have
• 52:35
  Speaker 1: a dad growing up for the most part. My dad
• 52:37
  Speaker 1: moved to l A when I was very young, from
• 52:39
  Speaker 1: where he moved from Toronto and Toronto l A. Yeah,
• 52:41
  Speaker 1: when I was like three or four. What was he doing?
• 52:43
  Speaker 1: Why do you do that? Uh? He married, he married
• 52:45
  Speaker 1: a woman down there. I think it was just he
• 52:48
  Speaker 1: himself had like alcoholism problems stuff like that, so he,
• 52:51
  Speaker 1: I think, just wanted to start a new life. And
• 52:53
  Speaker 1: I have too, two half sisters in the city as well. Um.
• 52:56
  Speaker 1: Did he wind up having anything to do with you? Yeah?
• 52:58
  Speaker 1: So I would go visit and see did he write
• 53:00
  Speaker 1: you after he saw the article? No, we've we're actually
• 53:03
  Speaker 1: we're very close now. Um. You know I'd go visit
• 53:06
  Speaker 1: him on the summers and stuff as a kid. Um.
• 53:09
  Speaker 1: But yeah, So I think a big part of it
• 53:10
  Speaker 1: was I I didn't I didn't want to do that
• 53:12
  Speaker 1: to my kid. I wanted to really be there, um
• 53:15
  Speaker 1: is what it was what really motivated me to work hard. Um,
• 53:20
  Speaker 1: so that's great. You know when it was so when
• 53:22
  Speaker 1: a lot of my friends were partying when they're in
• 53:24
  Speaker 1: there in twenties, I was working. And that's I think
• 53:26
  Speaker 1: that's why. Um, you know I was able to open
• 53:29
  Speaker 1: a restaurant when I was thirty because I was so focused.
• 53:32
  Speaker 1: So you're you're getting ready to tell us about how
• 53:35
  Speaker 1: the cookbook led to the yeah the cook Um. Wow,
• 53:39
  Speaker 1: we got off track there, so it's all stuff I
• 53:42
  Speaker 1: needed to know. So I was, I was, I was.
• 53:44
  Speaker 1: I was passionate about food and I had um started
• 53:49
  Speaker 1: hunting and foraging in my late teens. Family friend and
• 53:53
  Speaker 1: guessed this now, UM took me out turkey hunting, and
• 53:57
  Speaker 1: because I was cooking professionally, UM, we went turkey hunting.
• 54:01
  Speaker 1: It was still to this day one of the best
• 54:03
  Speaker 1: turkey hunts I've ever been on. I I was so
• 54:06
  Speaker 1: blown away by the flavor of wild turkey because I
• 54:10
  Speaker 1: had something to compare it to, you know, like with
• 54:13
  Speaker 1: with deer, you don't grow up eating farmed deer, whereas
• 54:16
  Speaker 1: you know turkey. I have turkey at Christmas and Thanksgiving
• 54:18
  Speaker 1: and all these holidays, so it was like eating turkey
• 54:21
  Speaker 1: for the first time. It was this is like, Wow,
• 54:22
  Speaker 1: this is what turkey is supposed to taste like. And
• 54:25
  Speaker 1: that other crap that we've been eating from the grocery store,
• 54:27
  Speaker 1: I don't know what that is anymore, Like that's just garbage.
• 54:30
  Speaker 1: And I think as a chef you try and source
• 54:33
  Speaker 1: the most amazing ingredients possible. So for me, it was okay.
• 54:37
  Speaker 1: I don't want to eat that other ship anymore. This
• 54:39
  Speaker 1: is what real food is, is this wild food. And
• 54:45
  Speaker 1: the more I got into hunting and learning about wild
• 54:47
  Speaker 1: foods and and foraging, the more interested like my friends
• 54:50
  Speaker 1: and family became and they wanted me to teach them
• 54:53
  Speaker 1: or take them or talk to them about it. So
• 54:55
  Speaker 1: the idea of the book was really just I wanted
• 54:57
  Speaker 1: to teach people about hunting and foraging, um, because it's
• 55:00
  Speaker 1: something that I think has just been lost in our culture.
• 55:04
  Speaker 1: When did you start working on the book. I think
• 55:07
  Speaker 1: I was twenty. We've been working. I've been working on
• 55:09
  Speaker 1: the book for and I say week. My my business
• 55:11
  Speaker 1: partner got involved. Um. I think I was eight. Started working.
• 55:15
  Speaker 1: I went and bought a camera, and I had worked
• 55:17
  Speaker 1: for a famous chef at the time, and he handed
• 55:19
  Speaker 1: me a cookbook and I thought, Okay, if this guy
• 55:21
  Speaker 1: can do it, like, why can't I do it? The
• 55:23
  Speaker 1: chef Scott Connin He's out of New York, but he
• 55:26
  Speaker 1: he had opened and Telling Your restaurant in Toronto. He
• 55:28
  Speaker 1: did a cook book, He's done a few. Yeah, So
• 55:30
  Speaker 1: I worked hard. Well. I just thought, you know, like
• 55:33
  Speaker 1: Scott was a down to earth guy, and I related
• 55:35
  Speaker 1: to him on a lot of levels, and I was like, okay, like,
• 55:37
  Speaker 1: you know, this guy inspired me. It was like he's
• 55:39
  Speaker 1: got a book. I can I can do a book.
• 55:41
  Speaker 1: And one of my sister actually touched me. She's like,
• 55:43
  Speaker 1: you're like the hunter chef because it's our last name.
• 55:46
  Speaker 1: So and I was like, that's a great name. So
• 55:48
  Speaker 1: I traded the name and just I'm gonna write this
• 55:51
  Speaker 1: book and teach people about this because everyone's asking me anyway.
• 55:54
  Speaker 1: I was so passionate about it, and I was like,
• 55:56
  Speaker 1: this is gonna be you know, I want to inspire
• 55:58
  Speaker 1: other people to eat better and eat healthier and learn
• 56:01
  Speaker 1: more about this. Um and then uh, you know, I
• 56:05
  Speaker 1: started talking to my family about it and this is
• 56:06
  Speaker 1: what I'm this is what I'm doing and working. I'm
• 56:08
  Speaker 1: gonna work on this book. I bought a camera. I
• 56:10
  Speaker 1: like photography anyway, UM, my sisters, it's a weird connection.
• 56:15
  Speaker 1: But my sister's husband's step mom said to me, she said, oh,
• 56:19
  Speaker 1: my my son is is taking cooking classes and he's
• 56:21
  Speaker 1: a documentary filmmaker. And I had met him occasionally at
• 56:24
  Speaker 1: family events and she's like, he's a photographer. You know,
• 56:27
  Speaker 1: you guys should talk and then UM, we talked and
• 56:30
  Speaker 1: he was telling me he was taking cooking classes for
• 56:32
  Speaker 1: fun at a local college. And uh. Our our deal
• 56:35
  Speaker 1: was he'd helped me with the photos for the book,
• 56:37
  Speaker 1: and I'd teach him how to cook. Uh. And that's
• 56:39
  Speaker 1: that's how the book started. I was seven years ago
• 56:43
  Speaker 1: and you guys, so we got sidetracked. Now we we
• 56:46
  Speaker 1: started taking photos for the book, and then we thought, okay,
• 56:48
  Speaker 1: let's let's do some parties. So we we do some
• 56:50
  Speaker 1: parties for these food photos. We wanted to make all
• 56:53
  Speaker 1: this food for photos, and then we had we had
• 56:55
  Speaker 1: all this food kicked line around. So we're like, we'll
• 56:57
  Speaker 1: have a game dinner with our family. So we started
• 57:00
  Speaker 1: in these game dinners. And then we thought, okay, we'll
• 57:02
  Speaker 1: have we'll have a game dinner um and sell tickets
• 57:05
  Speaker 1: to it just to pay for some of the expenses. UM.
• 57:08
  Speaker 1: So what we've wound out find because I knew you
• 57:09
  Speaker 1: couldn't sell game in a restaurant, but I wasn't really
• 57:11
  Speaker 1: sure the laws like you can't sell game period. So
• 57:14
  Speaker 1: I got I got a visit from the Ministry of
• 57:16
  Speaker 1: Natural Resources saying that you know, we can't really do this, UM.
• 57:20
  Speaker 1: And I had to prove that we didn't really make
• 57:22
  Speaker 1: a profit because we only did one that we sold
• 57:24
  Speaker 1: tickets to and we kind of got in trouble. So um,
• 57:27
  Speaker 1: so we we promoted that we call it the Illegal
• 57:29
  Speaker 1: Dinner because we were doing out of this condo and
• 57:31
  Speaker 1: not a restaurant. And uh, a large paper bought a
• 57:35
  Speaker 1: ticket and they wanted to write a story about it.
• 57:37
  Speaker 1: And I thought we'd get this little blurb, you know,
• 57:39
  Speaker 1: and in this big paper, and we ended up getting
• 57:41
  Speaker 1: like this two page spread with photos and this right
• 57:44
  Speaker 1: up about this dinner we were doing because it was
• 57:46
  Speaker 1: so different. You know, no one does got you a
• 57:48
  Speaker 1: visit from that got me a visit from the Ministry
• 57:51
  Speaker 1: of Natural Resources. Came to visit and then we you know,
• 57:54
  Speaker 1: they were very very nice, but I had to provide
• 57:57
  Speaker 1: receipts and and uh, you know, we because we we
• 57:59
  Speaker 1: bought rentals, we had to rent plates and tables and
• 58:02
  Speaker 1: chairs and you know, we did this little dinner for
• 58:04
  Speaker 1: fifteen people. We had to buy a lots at the time,
• 58:06
  Speaker 1: you were just ignorant of the rules, but I was.
• 58:08
  Speaker 1: I was ignorant of the rules. Like there's because in Canada,
• 58:10
  Speaker 1: there's there's at least in Toronto. There's two laws. There's
• 58:13
  Speaker 1: there's the Ontario Public Health where you can't sell meat
• 58:15
  Speaker 1: that hasn't been through a slaughterhouse. Um. And then there's
• 58:19
  Speaker 1: the wild game laws, which I was unaware of, that
• 58:21
  Speaker 1: you can't sell game for profit. I don't like, you know,
• 58:24
  Speaker 1: even to your neighbor, you know whatever. We have a
• 58:26
  Speaker 1: we have a very similar suite of laws down here.
• 58:28
  Speaker 1: So now you know, interesting thing about talking about like
• 58:30
  Speaker 1: when talking you know, I don't know if this I
• 58:33
  Speaker 1: don't know if this is a reciprocal, but many people
• 58:37
  Speaker 1: in the US view Canada's being like it's almost like
• 58:40
  Speaker 1: a fact simile. Yeah. And then when you're talking about
• 58:43
  Speaker 1: the rules earlier, talking about like gun laws, I'm like, oh, yeah,
• 58:47
  Speaker 1: that's right. It's different countries, very different. Yeah. Yeah, so
• 58:51
  Speaker 1: a lot of the game laws are really similar. Yeah,
• 58:53
  Speaker 1: the gun laws are totally different. We could spend a
• 58:55
  Speaker 1: quite a quite a while talking about that too. Um.
• 58:59
  Speaker 1: We started getting all this pub listening around this book
• 59:00
  Speaker 1: that we're doing, and this this this idea of wild food,
• 59:03
  Speaker 1: and and um, the restaurant where I was working, they
• 59:06
  Speaker 1: they said to me, they said, hey, you know, we
• 59:07
  Speaker 1: don't noticed this article in the paper said we don't
• 59:10
  Speaker 1: really want to be involved in this, Like if you
• 59:11
  Speaker 1: do stuff on your day off, that's fine, but like
• 59:13
  Speaker 1: we don't want to be mentioned in these articles. And
• 59:16
  Speaker 1: so we kind of thought, well, you know, this week
• 59:20
  Speaker 1: I got, I got I'm confused the restaurant where you
• 59:23
  Speaker 1: were working. I didn't want it to be known that
• 59:26
  Speaker 1: you worked at that restaurant, not because they didn't want
• 59:29
  Speaker 1: to be associated with hunting, because they have They even
• 59:32
  Speaker 1: said we we don't want vegans protesting our restaurants. They
• 59:36
  Speaker 1: called it, they called really they just had a feeling.
• 59:40
  Speaker 1: They just said, we don't want Peter outside. So they
• 59:42
  Speaker 1: just said, if you're if you're, if you're doing this
• 59:44
  Speaker 1: hunting and foraging, fishing stuff like that's great, but like
• 59:48
  Speaker 1: we don't, we don't really want to be a part
• 59:50
  Speaker 1: of it. And that was a big thing that was
• 59:51
  Speaker 1: hard for me as a chef because I wanted to
• 59:52
  Speaker 1: serve game dishes in the restaurant um and you know,
• 59:55
  Speaker 1: they didn't really want to. So a big part of
• 59:58
  Speaker 1: Antler was just me being able to cook what I
• 1:00:00
  Speaker 1: wanted to cook without anyone telling me no. So when
• 1:00:03
  Speaker 1: you go to when you go to do a restaurant.
• 1:00:05
  Speaker 1: Um is that Uh, Like financially man, that's risky, right,
• 1:00:11
  Speaker 1: It's it's very risky. I think it's like restaurants fail
• 1:00:14
  Speaker 1: within the first year a business. What causes that. It's
• 1:00:18
  Speaker 1: it's a lot of mismanagement of money, and it's it's
• 1:00:22
  Speaker 1: a lot of there's you don't need a licensed to
• 1:00:25
  Speaker 1: open restaurant, like you need a business license, but you
• 1:00:28
  Speaker 1: don't have to actually, you know, take a business course
• 1:00:31
  Speaker 1: or or be licensed as a chef. You don't have
• 1:00:33
  Speaker 1: to have like a chef license. I do because it
• 1:00:35
  Speaker 1: was my choice to go and get it. Um. But
• 1:00:38
  Speaker 1: like if you want to be a hairdresser a barber,
• 1:00:41
  Speaker 1: you have to go to school and do safety course
• 1:00:43
  Speaker 1: and get a license to be a barber. Whereas the
• 1:00:46
  Speaker 1: restaurant industry, at least in Canada, it's it's it's a
• 1:00:49
  Speaker 1: little different. Um. So there's a lot of people that
• 1:00:53
  Speaker 1: are just going and opening restaurants because I think it's
• 1:00:54
  Speaker 1: a good thing, our idea to do, and they don't
• 1:00:56
  Speaker 1: necessarily take the business courses that go along with it,
• 1:00:59
  Speaker 1: I think. Um. And but when when you hear about
• 1:01:03
  Speaker 1: the failure rate on restaurants, is it because they're assuming
• 1:01:07
  Speaker 1: that every seat is going to be full all the time,
• 1:01:09
  Speaker 1: or some of them so mismanaged that even if every
• 1:01:11
  Speaker 1: seat was filled all the time, you still wouldn't be Okay.
• 1:01:15
  Speaker 1: I think it's a little bit of both. Um. And
• 1:01:19
  Speaker 1: you know, it's you're dealing with product that can go bad. Um,
• 1:01:23
  Speaker 1: You're you're dealing with like a party scenario. So if
• 1:01:26
  Speaker 1: people are are treating it like their own personal party,
• 1:01:29
  Speaker 1: having their friends over and drinking and giving away free food.
• 1:01:32
  Speaker 1: Um can be the case. A lot of it's it's
• 1:01:35
  Speaker 1: just like managing of the business itself. So we actually
• 1:01:37
  Speaker 1: learned that we actually have to overbook our restaurant because
• 1:01:40
  Speaker 1: the amount of people that don't show up. So because
• 1:01:42
  Speaker 1: we're so small, you know, if we if we fully
• 1:01:44
  Speaker 1: book ourselves at you know, we say we were going
• 1:01:47
  Speaker 1: to do two turns a night, so flip the table twice.
• 1:01:50
  Speaker 1: So say we book eighty people, Well, if twenty of
• 1:01:53
  Speaker 1: those people don't show up, that's a huge lack of
• 1:01:55
  Speaker 1: sales that we could have had. So we actually have
• 1:01:57
  Speaker 1: to overbook and taking account because stuff happens. People get sick,
• 1:02:00
  Speaker 1: or they forget or whatever it is. Um, So people
• 1:02:03
  Speaker 1: don't show up, So you have to account for that. Um,
• 1:02:05
  Speaker 1: there's and there's tons of stuff like that. Um, theft,
• 1:02:09
  Speaker 1: it's huge, you know, because you're dealing with food and
• 1:02:11
  Speaker 1: booze people like to eat and eat and drinks from
• 1:02:14
  Speaker 1: employees employees, and you got robbed three times in one year.
• 1:02:19
  Speaker 1: That's been a problem. Um. Yeah, like the old fashioned,
• 1:02:23
  Speaker 1: old fashion smashing the window, run in and grab as
• 1:02:25
  Speaker 1: much stuff as you can and run out. So there's that,
• 1:02:29
  Speaker 1: you know. Unfortunately it doesn't happen a lot. Uh, And
• 1:02:31
  Speaker 1: they didn't really steal very much, but that, you know,
• 1:02:34
  Speaker 1: that did happen. When does the book come out? October six?
• 1:02:39
  Speaker 1: It's a good looking book, Thank you, thank you. Did
• 1:02:42
  Speaker 1: you have the recipes all figured out when you started
• 1:02:47
  Speaker 1: and when you're twenty seven or was it a working problem?
• 1:02:50
  Speaker 1: It was a total working progress. And things change even
• 1:02:52
  Speaker 1: even up to like you know, the very last date
• 1:02:54
  Speaker 1: I had to get stuff into the publisher. We're like, okay,
• 1:02:56
  Speaker 1: we're gonna tweak this and fix that, and they're still like,
• 1:02:59
  Speaker 1: you know, another fifty recipes that now I'm like, oh,
• 1:03:02
  Speaker 1: I want to put that in there, and it's it's
• 1:03:03
  Speaker 1: too late. How many did you get in there? There's
• 1:03:05
  Speaker 1: a hundred recipes. Yeah, so we're really excited. It's it's
• 1:03:09
  Speaker 1: i think four main categories. There's fish and foraged, there's
• 1:03:13
  Speaker 1: small game, large game, and then there's a dessert and
• 1:03:16
  Speaker 1: cocktail section, which is really cool. It's really fun. Yeah,
• 1:03:19
  Speaker 1: tell people some of the kinds of things you serve
• 1:03:22
  Speaker 1: at your restaurant. So we like to incorporate all things wild,
• 1:03:26
  Speaker 1: you know, things that you find in Canada in the
• 1:03:28
  Speaker 1: United States. So, um, wild mushrooms is a big part
• 1:03:31
  Speaker 1: of that. Chantrell's morals, black trumpets, um. You know, if
• 1:03:36
  Speaker 1: I go foraging, take those pheasant backs we spoke about
• 1:03:39
  Speaker 1: in Shaggy Mainz and and some of the other other kinds. Um,
• 1:03:43
  Speaker 1: and you buy that from you'll also you'll buy mushrooms
• 1:03:47
  Speaker 1: from professional pickers totally. And that's the industry look like
• 1:03:51
  Speaker 1: like here's kind of like they just show up, yes
• 1:03:54
  Speaker 1: and no, Like some of them show up and I'm
• 1:03:55
  Speaker 1: a little sketchy around those people. But um, a lot
• 1:03:58
  Speaker 1: of times we'll get emails or there's some big are
• 1:04:00
  Speaker 1: ones that are more well known that I've used for years.
• 1:04:02
  Speaker 1: Um and uh, you know, they picked themselves and they
• 1:04:05
  Speaker 1: also buy from pickers. So because they're in Ontario. We
• 1:04:07
  Speaker 1: buy BC mushrooms. Um, and it's it's an interesting market
• 1:04:11
  Speaker 1: and it's it's uh and it's the stuff. The thing is,
• 1:04:13
  Speaker 1: stuff is expensive, and there's there's no there's no rule
• 1:04:16
  Speaker 1: against someone um like just Joe Blow, like just any
• 1:04:24
  Speaker 1: dude off the street can show up and bang on
• 1:04:26
  Speaker 1: your door sam els and you can buy them and
• 1:04:30
  Speaker 1: serve them in some in some places it's not like
• 1:04:33
  Speaker 1: I've heard of other states and provinces where uh, they
• 1:04:36
  Speaker 1: cannot go to a farmer's market and buy food. They
• 1:04:39
  Speaker 1: have to buy it from a licensed supplier. We don't
• 1:04:41
  Speaker 1: have those laws where I am, but so I hear
• 1:04:44
  Speaker 1: they do exist. But do you do transactions like that
• 1:04:47
  Speaker 1: I have in the past. Yeah, some people have shown
• 1:04:49
  Speaker 1: up and they've had beautiful ramps are also called wild leaks,
• 1:04:53
  Speaker 1: for instance, And they said, you know, these are huge
• 1:04:56
  Speaker 1: patches at my cottage. Are you interested in they're beautiful?
• 1:04:58
  Speaker 1: And I said, yeah, sure, you know, here's a hunter
• 1:05:00
  Speaker 1: bucks or fifty bucks and what we got this bushold
• 1:05:03
  Speaker 1: of ramps. So it does happen. I turn around and
• 1:05:05
  Speaker 1: put them on the menu. Turn out we have to
• 1:05:07
  Speaker 1: clean them and shop them up and all that stuff.
• 1:05:08
  Speaker 1: But yeah, we're turning. It's it's I I love those
• 1:05:12
  Speaker 1: ingredients because you can't find them in a store, and
• 1:05:15
  Speaker 1: they just taste so much different than anything you do
• 1:05:18
  Speaker 1: find in a store. So it's even even some of
• 1:05:20
  Speaker 1: the mushrooms are things you can buy in the store.
• 1:05:23
  Speaker 1: When you buy them or you pick them yourself, there's
• 1:05:26
  Speaker 1: more of a connection to it. But they're just fresher.
• 1:05:28
  Speaker 1: They taste better when they're like two or three days
• 1:05:30
  Speaker 1: old versus the store. You don't know how long it's
• 1:05:33
  Speaker 1: been in there. Also, my kids about this the r
• 1:05:35
  Speaker 1: day because the difference between the strawberries you grow and
• 1:05:39
  Speaker 1: the ones you buy. I don't understand what goes wrong?
• 1:05:41
  Speaker 1: Why are they huge? Well? Yeah, yeah, why are the
• 1:05:44
  Speaker 1: ones in the store like the size of an apple
• 1:05:46
  Speaker 1: and taste like nothing? Like I don't get like if
• 1:05:49
  Speaker 1: you told me how is it easier to grow on
• 1:05:52
  Speaker 1: that tastes real good? Like if you told me to
• 1:05:55
  Speaker 1: grow like a shitty strawberry, I wouldn't know where to begin. Yeah,
• 1:05:58
  Speaker 1: I mean, anytime I've ever grown them, like growing up
• 1:06:01
  Speaker 1: I had him, I've had them at a couple of
• 1:06:02
  Speaker 1: houses where he started strawberry patches. They always are good
• 1:06:06
  Speaker 1: but like, what is it? How do you why is
• 1:06:09
  Speaker 1: it so hard to make a bad strawberry? And why
• 1:06:11
  Speaker 1: are there so many bad strawberries for sale? But what
• 1:06:13
  Speaker 1: you're saying, like even things you can get in the
• 1:06:15
  Speaker 1: store is good. Tomatoes are the same way. Well, I
• 1:06:18
  Speaker 1: mean GMO like you have. I don't think like Arctic
• 1:06:22
  Speaker 1: fish combine like introduced to strawberries to make shelf life longer.
• 1:06:27
  Speaker 1: It's it's yeah, I mean GMO being that you can
• 1:06:31
  Speaker 1: do that to wind up having strawberries that live forever,
• 1:06:33
  Speaker 1: and they're probably like you know, I've heard if they go,
• 1:06:36
  Speaker 1: they gas them, they do all kinds of things to
• 1:06:38
  Speaker 1: make them turn red. And you know who knows. You
• 1:06:40
  Speaker 1: gotta wonder if hydroponic stuff hasn't fed, like not being
• 1:06:43
  Speaker 1: in the crop rotation, like if they're just playing the
• 1:06:46
  Speaker 1: same thing over and over and over and over and
• 1:06:48
  Speaker 1: over again in that same soil, Like how's it gonna
• 1:06:50
  Speaker 1: taste good? Yeah? I don't know all the above, man, God,
• 1:06:56
  Speaker 1: strawberries taste when you make yourself though, anything that you
• 1:06:59
  Speaker 1: have in your own guarden, you like, it's you know,
• 1:07:01
  Speaker 1: you pick a straw like tomato, like you said, and
• 1:07:05
  Speaker 1: it's warm from the sun and then you cut that
• 1:07:06
  Speaker 1: up and just put salt on it. It's amazing, It's incredible.
• 1:07:10
  Speaker 1: You know. So I think, you know, as as a chef,
• 1:07:14
  Speaker 1: that search for the purest ingredients is really what led
• 1:07:17
  Speaker 1: me to hunting and foraging and fishing. What do you
• 1:07:29
  Speaker 1: do for fish in your restaurant? So we only sell wildfish, um,
• 1:07:34
  Speaker 1: and it's only from uh, you know, Canada. Um. And
• 1:07:37
  Speaker 1: so we you know, we're lucky we have the Great Lakes. Uh.
• 1:07:40
  Speaker 1: So there's perch, there's whitefish, um, you know, rainbow trout,
• 1:07:44
  Speaker 1: and then um, you know, the Pacific Ocean, the Atlantic
• 1:07:47
  Speaker 1: Ocean and the Arctic Ocean. So we have you know, um,
• 1:07:50
  Speaker 1: Arctic char um, you know, halibut, salmon, rock fish, um,
• 1:07:57
  Speaker 1: you know crabs. You guys will still perch? Yeah, I
• 1:08:00
  Speaker 1: love perch. What do you do with the perku either
• 1:08:02
  Speaker 1: fry it or you know, you know, two or three
• 1:08:05
  Speaker 1: filets for an order kind of but I like I
• 1:08:07
  Speaker 1: like frying it. Yeah. Yeah. Um. Spot prons, I love
• 1:08:11
  Speaker 1: spot prons. They're incredible. Um. And what do you guys
• 1:08:15
  Speaker 1: do with the venison you have in your restaurant? So
• 1:08:17
  Speaker 1: we do a couple of different things. Event we do
• 1:08:19
  Speaker 1: one is really fun. We put it in our burger meat.
• 1:08:22
  Speaker 1: We do a mix of that of of of weld boar,
• 1:08:25
  Speaker 1: bison and deer. Um. We do these venison patties which
• 1:08:28
  Speaker 1: are really cool. What do you put for fat in there? Um?
• 1:08:31
  Speaker 1: So for the burger it's the it's the boar, the
• 1:08:33
  Speaker 1: farms boar. It's kind of fatty like porkum. The meat
• 1:08:36
  Speaker 1: still different, like the meat is very dark um. But
• 1:08:40
  Speaker 1: and then a kind of like it turned into a
• 1:08:42
  Speaker 1: signature dish we do. We do venison two ways. So
• 1:08:45
  Speaker 1: we do a stew with the neck and the shanks
• 1:08:47
  Speaker 1: and stuff, and then we put that we pair that
• 1:08:50
  Speaker 1: with a steak from one of the primal cuts um.
• 1:08:53
  Speaker 1: And then for that the steak we do an ash
• 1:08:55
  Speaker 1: spice which is really kind of flavorful um sweet spice.
• 1:08:59
  Speaker 1: We do cinnamon and star and niece juniper uh cloves
• 1:09:03
  Speaker 1: and then we toast those till they're super dark and
• 1:09:06
  Speaker 1: black um. And then we grind nose up and then
• 1:09:09
  Speaker 1: put them through a sieve to get all the large
• 1:09:11
  Speaker 1: chunks out and this really fine black powder um. And
• 1:09:15
  Speaker 1: then we hence the ash, hence the ash, and we
• 1:09:17
  Speaker 1: roll that uh you know the steak in that and
• 1:09:20
  Speaker 1: then just here that nice and rare, so it's it's
• 1:09:23
  Speaker 1: cool and you cut it, it's got like a black
• 1:09:25
  Speaker 1: line and then red and then that goes on the
• 1:09:27
  Speaker 1: stew um. It's kind of neat. So because we, like
• 1:09:30
  Speaker 1: I said earlier, we we buy a whole deer, so
• 1:09:32
  Speaker 1: we get all these off cuts. We have to figure
• 1:09:34
  Speaker 1: out something to do with what do you what do
• 1:09:35
  Speaker 1: you want to buy a whole deer from a deer farmer?
• 1:09:38
  Speaker 1: What is the cost of that there? I think it's
• 1:09:41
  Speaker 1: like eight bucks a pound or yeah, he he charges
• 1:09:44
  Speaker 1: eight a pound. Um when you're saying deer, are you
• 1:09:47
  Speaker 1: saying red deer? We're buying right there. So they're bigger,
• 1:09:49
  Speaker 1: they're about it where you know, clean y. Yeah, yeah,
• 1:09:53
  Speaker 1: they're they're very similar in size. So we're getting those
• 1:09:55
  Speaker 1: deer there anywhere from a d fifty pounds and they'll
• 1:09:59
  Speaker 1: charge you like eight a pound for that. Yeah. We
• 1:10:02
  Speaker 1: gotta break it down, including the bones, so there's a
• 1:10:06
  Speaker 1: lot of and then we make stock with the bones.
• 1:10:08
  Speaker 1: And you know, we don't waste anything, so we use
• 1:10:10
  Speaker 1: every little scrap of it. It's really neat. Earlier we
• 1:10:15
  Speaker 1: were talking about we got on the subject of of
• 1:10:22
  Speaker 1: restrictions that you deal with in Canada, and we talked
• 1:10:26
  Speaker 1: about emerging gun laws, like you're kind of vocal about this, right,
• 1:10:30
  Speaker 1: I'm very vocal about it because that it's affecting me personally,
• 1:10:33
  Speaker 1: and the gun laws aren't doing anything to help crime,
• 1:10:37
  Speaker 1: which is which is a problem because that's the thing,
• 1:10:39
  Speaker 1: like a thing that people are aware of. I think that, like,
• 1:10:42
  Speaker 1: you know, talk about this sort of like perception of
• 1:10:45
  Speaker 1: if you're in the US, you have a perception of
• 1:10:47
  Speaker 1: locals on people who are aware, like, oh, Canada, you
• 1:10:50
  Speaker 1: know they're gun laws. They suck. But what is it?
• 1:10:56
  Speaker 1: So like, what can you Let's say you just want
• 1:11:00
  Speaker 1: to Let's say you're a Canadian citizen and you want
• 1:11:02
  Speaker 1: to go out and just buy Um, you want to
• 1:11:06
  Speaker 1: buy a rifle. You wanna buy a d rifle, put
• 1:11:08
  Speaker 1: a scope on it, bolt action rifle, put a scope
• 1:11:10
  Speaker 1: on it. Um. Do they make that difficult? Yes, it's difficult.
• 1:11:16
  Speaker 1: You have to do a safety course, which I think
• 1:11:19
  Speaker 1: is a good thing. Um, But after you do that
• 1:11:21
  Speaker 1: safety course, you like my wife just waited seven or
• 1:11:24
  Speaker 1: eight months to get our license. In the mail, it's
• 1:11:27
  Speaker 1: always supposed to take forty five days. So there's like
• 1:11:29
  Speaker 1: a forty five day mandatory waiting period, which, sure, maybe
• 1:11:32
  Speaker 1: that's a good thing. You're piste off. You just do
• 1:11:33
  Speaker 1: your safety course. You have a grudge or something, and
• 1:11:36
  Speaker 1: that you have to wait for five days to go
• 1:11:38
  Speaker 1: buy a gun. You get so mad at someone. Yeah,
• 1:11:41
  Speaker 1: you go down and take your safety course. So like,
• 1:11:45
  Speaker 1: I think you gotta right, you gotta put a note
• 1:11:47
  Speaker 1: on your fridge, stay mad at Bob. So I think
• 1:11:50
  Speaker 1: you know, there are some common sense of like a
• 1:11:52
  Speaker 1: safety course. Sure, that's a good thing. I think everyone
• 1:11:54
  Speaker 1: that owns fire should have to take a safety course.
• 1:11:57
  Speaker 1: That wouldn't fly here. But because what the problem is
• 1:12:01
  Speaker 1: that once they passed those lots, like, we don't have
• 1:12:04
  Speaker 1: a right to own firearms in Canada. So I think
• 1:12:05
  Speaker 1: that's no that that's what you're saying, Like you wish
• 1:12:08
  Speaker 1: that you had an equivalent of the Second Amendment. That's
• 1:12:10
  Speaker 1: the problem because so they never like codify it anywhere
• 1:12:14
  Speaker 1: that to some extent, you know, so it's a privilege.
• 1:12:18
  Speaker 1: There's no opening, there's no like, there's no sort of
• 1:12:21
  Speaker 1: foundational understanding. So in no situation can you roll down
• 1:12:25
  Speaker 1: to the gun shop and walk away with one No
• 1:12:27
  Speaker 1: now once you have your license, your non restricted license,
• 1:12:31
  Speaker 1: you can okay, Um, like pistols and and a RS
• 1:12:35
  Speaker 1: well airs have just been banned. So but what what
• 1:12:38
  Speaker 1: we because I still I want to get to that,
• 1:12:41
  Speaker 1: but want me through the first Like do you get
• 1:12:43
  Speaker 1: a rifle, you have to do a safety course. It's
• 1:12:45
  Speaker 1: involve proficiency. No, well you have to handle some dummy
• 1:12:49
  Speaker 1: firearms that have had the firing pins removed. So safety,
• 1:12:52
  Speaker 1: you know, work in the action, loading, unloading, you know,
• 1:12:54
  Speaker 1: dummy bullets. All wants to take to do the class.
• 1:12:56
  Speaker 1: It's a weekend course like to it's kind of going
• 1:12:59
  Speaker 1: to hunter safety exactly. And then they're like you are
• 1:13:02
  Speaker 1: now a safe person and they hand you and they
• 1:13:05
  Speaker 1: mail you a thing. They mail you a thing you
• 1:13:07
  Speaker 1: know eight months later that course, like does it cover
• 1:13:11
  Speaker 1: long guns and handguns or is it specific? So that
• 1:13:15
  Speaker 1: is specific to long guns. Um, so that's anything over
• 1:13:19
  Speaker 1: eighteen inch barrel I think is eighteen and a half
• 1:13:21
  Speaker 1: inch barrel, So that's you know, your shotguns and your
• 1:13:24
  Speaker 1: bolt actions, you know, break action stuff like that. They
• 1:13:27
  Speaker 1: just show you they have the different styles of firearms
• 1:13:29
  Speaker 1: on the table and they should they teach you how
• 1:13:31
  Speaker 1: to work them. And unload them and all that stuff. Um,
• 1:13:33
  Speaker 1: And you know, I think that's a good thing. Um.
• 1:13:37
  Speaker 1: But where where the issue is is now they've created
• 1:13:39
  Speaker 1: all these new laws and they're taking away people's property
• 1:13:42
  Speaker 1: that aren't part of the problem of what's going on. So,
• 1:13:46
  Speaker 1: you know, we have you know, you know, gang shootings
• 1:13:48
  Speaker 1: in the cities, and these people aren't following rules. They
• 1:13:50
  Speaker 1: don't have licenses, they don't go into stores and buy guns.
• 1:13:53
  Speaker 1: But that's the perception for people that don't own guns,
• 1:13:55
  Speaker 1: Like when COVID hit, gun stores are actually posting that
• 1:13:58
  Speaker 1: people are going to gun stores trying to buy a
• 1:14:00
  Speaker 1: gun because they're worried about looting and and and being unsafe,
• 1:14:04
  Speaker 1: and then they get laughed at by the store owners
• 1:14:06
  Speaker 1: that say you need a license, and they're like what
• 1:14:08
  Speaker 1: they weren't even people don't even wear it, Like it's
• 1:14:11
  Speaker 1: just the perception that, you know, to get a gun,
• 1:14:13
  Speaker 1: you just go buy a gun in Canada, and that's
• 1:14:15
  Speaker 1: not the case. So criminals, uh, they're not like, dude,
• 1:14:19
  Speaker 1: I'm fixing the committed crime, but I'm waiting for my yeah,
• 1:14:22
  Speaker 1: waiting for a license. Yeah. So that's that's where I
• 1:14:26
  Speaker 1: take issues, because they've recently banned over different firearms in
• 1:14:31
  Speaker 1: Canada and criminals they're not going to get in the license,
• 1:14:34
  Speaker 1: they're not registering these guns and they're committing committing the crimes,
• 1:14:38
  Speaker 1: and it's it just sucks. And I'm personally losing some
• 1:14:41
  Speaker 1: some weapons that i've or firearms that I've hunting hunted with,
• 1:14:44
  Speaker 1: Like you'll need to go down and hand them over.
• 1:14:46
  Speaker 1: That they haven't worked out the details yet because this
• 1:14:49
  Speaker 1: is so new. It happened on March, but that's in
• 1:14:53
  Speaker 1: two years. We have a two year amnesty where we
• 1:14:55
  Speaker 1: can either hand them over or they're going to grandfather them,
• 1:14:58
  Speaker 1: is what they've spoken about, but it's not there's no
• 1:15:00
  Speaker 1: details yet. How with you owning a restaurant, is that
• 1:15:05
  Speaker 1: is that your primary like livelihood? Your restaurants your primary livelood? Um?
• 1:15:11
  Speaker 1: How tied in? Like let me give you, uh, McDonald's.
• 1:15:18
  Speaker 1: I don't know the first thing about the CEO McDonald's. Okay,
• 1:15:21
  Speaker 1: I don't know what he thinks about anything. Okay. I
• 1:15:24
  Speaker 1: think the most people say to say, most people to
• 1:15:26
  Speaker 1: go to McDonald's, um will go there with no knowledge
• 1:15:32
  Speaker 1: of what McDonald stands for politically. Uh. In fact, people
• 1:15:38
  Speaker 1: will startily talk about getting an attack for various things.
• 1:15:42
  Speaker 1: You know, we'll always here from people on social media,
• 1:15:44
  Speaker 1: like I can't believe you would you know, associate with
• 1:15:48
  Speaker 1: such and such because they're not this person, They're not
• 1:15:52
  Speaker 1: program enough Like who made your phone? Like you're typing
• 1:15:57
  Speaker 1: this on a phone? Tell me about CEO of the
• 1:16:01
  Speaker 1: phone company that you're using? Like are they do? They
• 1:16:05
  Speaker 1: do they pass your muster? Right? So do you find
• 1:16:10
  Speaker 1: that people? Um? Do you find that people will suss
• 1:16:18
  Speaker 1: out with your restaurant like, Oh, here's a person who's
• 1:16:20
  Speaker 1: vocal about gun rights and then reward or punish you
• 1:16:24
  Speaker 1: or here's it. Like is your sort of social media
• 1:16:27
  Speaker 1: self like very different from your restaurant self. I try,
• 1:16:31
  Speaker 1: I definitely keep it separate. But what you know, is
• 1:16:34
  Speaker 1: it risking for you to engage in cultural I think yes,
• 1:16:37
  Speaker 1: it is for sure, And it's something that my my
• 1:16:39
  Speaker 1: my business partner is very concerned about. So like he's
• 1:16:43
  Speaker 1: like x n A on the Yes, I've had several chats. Um,
• 1:16:49
  Speaker 1: so yeah, Like you know, I try, you know, the
• 1:16:51
  Speaker 1: opinions expressed or my own like that's on my Twitter,
• 1:16:54
  Speaker 1: So has nothing to do with the business, because there's
• 1:16:57
  Speaker 1: there's there's a lot of other people at the business
• 1:16:58
  Speaker 1: that run the business. You know, it's not it's not
• 1:17:00
  Speaker 1: fair to punish them because, uh, you know, I'm I'm
• 1:17:04
  Speaker 1: in Canada, pro gun, let's say. But um, you know,
• 1:17:08
  Speaker 1: but the big problem is is our judicial system and
• 1:17:10
  Speaker 1: they're not punishing these criminals that are committing these crimes
• 1:17:12
  Speaker 1: like someone's caught with a gun in there. So let's
• 1:17:15
  Speaker 1: talk about restricted guns. So that's pistols and and and
• 1:17:18
  Speaker 1: semi automatics with a shorter barrel. So in Canada, for
• 1:17:22
  Speaker 1: me to transport my pistol, or for for me to
• 1:17:24
  Speaker 1: use my pistol, I have to have a separate license,
• 1:17:26
  Speaker 1: which is called a non restricted gun license. And then
• 1:17:29
  Speaker 1: the only place I can shoot that pistol is at
• 1:17:31
  Speaker 1: a gun range. And then if I want to transport
• 1:17:34
  Speaker 1: that pistol, I have to have a trigger lock on
• 1:17:36
  Speaker 1: it and then in a locked case, so it's double
• 1:17:38
  Speaker 1: locked and the ammunition is separate. That's our laws for pistols.
• 1:17:42
  Speaker 1: So we have people walking around the streets of Toronto
• 1:17:45
  Speaker 1: with pistols in their pockets that aren't double locked and loaded,
• 1:17:48
  Speaker 1: and they get arrested and they make bail and they're
• 1:17:51
  Speaker 1: out on the street in two days or twenty four hours,
• 1:17:54
  Speaker 1: they're on bail walking around again. That's why I think
• 1:17:56
  Speaker 1: frustrates a lot of people about when you get into
• 1:17:59
  Speaker 1: the gun controlled debate, Is it seems that the same um,
• 1:18:08
  Speaker 1: the same sort of political persuasion that would favor restrictions
• 1:18:16
  Speaker 1: on firearms. Not seems it's like this is like generally
• 1:18:20
  Speaker 1: true an individual inclined toward restricting access to firearms probably
• 1:18:29
  Speaker 1: not even probably like is inclined towards not punishing crime
• 1:18:34
  Speaker 1: as as Yeah, it'd be like I want to make
• 1:18:36
  Speaker 1: more things illegal, but do less shipped to people who
• 1:18:42
  Speaker 1: do illegal things. It's unfortunate. And the other thing is
• 1:18:46
  Speaker 1: unfortunate is you know, I have these views about guns
• 1:18:48
  Speaker 1: because I'm a hunter and I use guns, but so
• 1:18:51
  Speaker 1: that I'm I'm like a far right extremist all of
• 1:18:53
  Speaker 1: a sudden, Like my wife got chewed out at like
• 1:18:55
  Speaker 1: a family party by like one of someone's neighbor. Oh,
• 1:18:58
  Speaker 1: your husband is he's so right wing? All of a sudden,
• 1:19:00
  Speaker 1: It's like, I'm not necessarily right wing. I have some
• 1:19:03
  Speaker 1: right wing views. I have some left views as well.
• 1:19:05
  Speaker 1: Like I'm that's you confused, it's you confusing for you
• 1:19:07
  Speaker 1: it's like I'm I'm I'm pretty middle road with a
• 1:19:10
  Speaker 1: lot of stuff, and um, yeah, and it's just funny
• 1:19:13
  Speaker 1: because because I'm a hunter, because I have these views
• 1:19:16
  Speaker 1: about guns, now I'm this right wing extremist all of
• 1:19:18
  Speaker 1: a sudden, and I'm like, well, it's not really true
• 1:19:21
  Speaker 1: as far as save a pig goes you are, yeah, yeah, yeah,
• 1:19:27
  Speaker 1: and it's it's just yeah, it's I know, it is
• 1:19:30
  Speaker 1: a little bit painful like that, and it's it's winds
• 1:19:32
  Speaker 1: up being a thing. I don't think it's going away
• 1:19:35
  Speaker 1: anytime soon. This idea that, um, there's all these litmus
• 1:19:40
  Speaker 1: there's like these litmus tests, and depending on a person's sensibility,
• 1:19:46
  Speaker 1: they they all have varying litmus tests, but they'll take
• 1:19:51
  Speaker 1: like your stance on X and then extract lay out
• 1:19:56
  Speaker 1: from there to make a bunch of judges about how
• 1:19:58
  Speaker 1: you feel about a ton of things. And differently we
• 1:20:02
  Speaker 1: use different limus tests. You know, you could ask someone
• 1:20:05
  Speaker 1: a question, like you could ask someone a policy, you know,
• 1:20:08
  Speaker 1: like a policy question. Your answer to the policy question,
• 1:20:12
  Speaker 1: um would then indicate, uh, you know that you're a racist?
• 1:20:16
  Speaker 1: Are not a racist? I thought we're talking about like
• 1:20:19
  Speaker 1: a specific policy question or that, like, how do you
• 1:20:21
  Speaker 1: feel about firearms if you're like, if you like sort
• 1:20:24
  Speaker 1: of look at the legal structure and you're uncomfortable with
• 1:20:26
  Speaker 1: restrictions on firearms that they want to then sort of
• 1:20:29
  Speaker 1: like neutralize your voice by painting you into some kind
• 1:20:34
  Speaker 1: of like radical element where nothing you say can be
• 1:20:36
  Speaker 1: trusted because you're radicalized. Uh. It's unfortunate the degree to
• 1:20:43
  Speaker 1: which he's starting to happen. I'm sure it's always happened
• 1:20:45
  Speaker 1: a bit, but it seems to be happening more and
• 1:20:46
  Speaker 1: more and more. Now you become, Yeah, you become it's
• 1:20:50
  Speaker 1: more likely to be that you'll you be crucified for
• 1:20:53
  Speaker 1: some um portion of what you think, but crucified on
• 1:20:58
  Speaker 1: a wide scale level. Made Yeah, made to pay in
• 1:21:01
  Speaker 1: a lot of like made to pay in a wide way.
• 1:21:05
  Speaker 1: I find myself running the other direction of it, man,
• 1:21:07
  Speaker 1: and trying to be more u h. Even things that
• 1:21:12
  Speaker 1: I'm like personally that I feel really strongly about, um,
• 1:21:17
  Speaker 1: you know, land issues and conservation issues and habitat issues, right. Uh,
• 1:21:22
  Speaker 1: even when I hear someone that would that would say
• 1:21:25
  Speaker 1: something that violates my like deeply held feelings about it,
• 1:21:30
  Speaker 1: and I'd be like I would normally think like, that's
• 1:21:33
  Speaker 1: a what you just said is evil. I will now
• 1:21:35
  Speaker 1: assume that you're evil and everything about you is evil.
• 1:21:38
  Speaker 1: I know. I'm like, oh, I'm it, man, don't do
• 1:21:41
  Speaker 1: to this guy what you would hate to have done
• 1:21:44
  Speaker 1: with you. You know what else say? I think the
• 1:21:47
  Speaker 1: government should give all that land up, no one should
• 1:21:50
  Speaker 1: ever go on it ever. Again, I'm like, all right, man,
• 1:21:53
  Speaker 1: you know you're probably a good guy, so let's let's
• 1:21:58
  Speaker 1: talk for a minute about that and not commit the
• 1:22:01
  Speaker 1: same thing that I hate. That's a good point, that's
• 1:22:04
  Speaker 1: very mature. Well, I don't know. I'm halfway to ninety.
• 1:22:10
  Speaker 1: The fact that I eventually got to a point where
• 1:22:13
  Speaker 1: I would like try to attempt to engage with people
• 1:22:16
  Speaker 1: in a debate the way that I would like them
• 1:22:17
  Speaker 1: to approach me. It's hard to be a nuanced thinker,
• 1:22:22
  Speaker 1: I think. You know, it's you know, it's like, well,
• 1:22:24
  Speaker 1: it's not encouraged politically, definitely not at all. But you know,
• 1:22:28
  Speaker 1: do I do I judge you to be on my
• 1:22:31
  Speaker 1: side or not? Are you a threat to me or
• 1:22:33
  Speaker 1: are you safe for me? Based upon whatever my own
• 1:22:36
  Speaker 1: individual calculus is of that, And I think that really
• 1:22:40
  Speaker 1: undermines all of us. I just got a a friend
• 1:22:44
  Speaker 1: of mine emailed me an article late last night. It's
• 1:22:46
  Speaker 1: in the it's in the papers now that the Museum
• 1:22:50
  Speaker 1: of Natural History of New York was like, oh, you know,
• 1:22:52
  Speaker 1: we're taking down our Theodore Roosevelt statue. And the statue
• 1:22:59
  Speaker 1: and question is Theodore Roosevelt. He's like up on a
• 1:23:02
  Speaker 1: horse sort of you know, it's like very virile, conquering
• 1:23:08
  Speaker 1: hors thing, and too sort of behind him walking is
• 1:23:11
  Speaker 1: a Native American on one side, and I don't know
• 1:23:15
  Speaker 1: if it's an I should say an African American someone
• 1:23:18
  Speaker 1: of African descent on his other side, kind of walking
• 1:23:22
  Speaker 1: walking behind him while he's up on this horse. And
• 1:23:24
  Speaker 1: you look at it sort of like he's leading the chart,
• 1:23:26
  Speaker 1: I whatever know, leading the charge. I look at it
• 1:23:30
  Speaker 1: in my initial like I go through all these things
• 1:23:32
  Speaker 1: where I look at him like and I was pissed
• 1:23:36
  Speaker 1: right at first, because because I'm thinking, well, how now
• 1:23:39
  Speaker 1: are we gonna now? Are we gonna throw out the
• 1:23:41
  Speaker 1: father of American conservation? You know? Are we done with
• 1:23:46
  Speaker 1: that now? Like he was so contextually, he was so
• 1:23:50
  Speaker 1: ahead of his time that most politicians haven't caught up
• 1:23:54
  Speaker 1: with the guy a hundred and twenty years later, like
• 1:23:57
  Speaker 1: a real controversial putting his neck out for wilderness in Wildlife.
• 1:24:05
  Speaker 1: And so I'm like, are they really gonna piss that away?
• 1:24:08
  Speaker 1: But then like read the article, which is not what
• 1:24:12
  Speaker 1: I initially didn't read it until then I got all mad.
• 1:24:14
  Speaker 1: Then the next day read the article. It turns out
• 1:24:18
  Speaker 1: they're going in and naming in the museum. They're actually
• 1:24:22
  Speaker 1: naming extra ship after Roosevelt. They're doubling down on Roosevelt.
• 1:24:29
  Speaker 1: They're just saying this particular statue is problematic, Like this
• 1:24:33
  Speaker 1: depiction is problematic. Do we think that the man is problematic? No,
• 1:24:37
  Speaker 1: in fact, we're gonna go name more ship after him.
• 1:24:40
  Speaker 1: His father was like a founding member member. He has
• 1:24:43
  Speaker 1: this like great history. But you gotta get down to
• 1:24:46
  Speaker 1: the bottom of the article to get there. But I
• 1:24:48
  Speaker 1: was already too piste because the headline. But Roosevelt also
• 1:24:55
  Speaker 1: has some things you got a question too, things that
• 1:25:00
  Speaker 1: viewpoints that he held, you know. So Lincoln, well I
• 1:25:04
  Speaker 1: get that. I'm just saying you're never You're never brody,
• 1:25:08
  Speaker 1: You're never gonna kill them all. Oh, I know, I'm
• 1:25:10
  Speaker 1: not saying we That's not my goal. I'm saying that
• 1:25:13
  Speaker 1: people are just more aware of sure that this is
• 1:25:21
  Speaker 1: way beyond the scope what we talked about. We can
• 1:25:23
  Speaker 1: go back to real quick. I want to go back
• 1:25:26
  Speaker 1: to food. I want to go back to food, but
• 1:25:28
  Speaker 1: real quick. Man, Um, I I'm gonna choose my words
• 1:25:33
  Speaker 1: careful here. I get very uneasy around um applying a
• 1:25:40
  Speaker 1: modern lens in all cases to people who, to individuals who,
• 1:25:47
  Speaker 1: especially individuals who at the time we're beginning to poke
• 1:25:52
  Speaker 1: holes in in question the thing that they're not being
• 1:25:55
  Speaker 1: condemned for, and in the position in front of the
• 1:26:00
  Speaker 1: natural History Museum. The Natural History Museum isn't called the
• 1:26:05
  Speaker 1: the colonialism Museum. It's about a commitment two conservation. I
• 1:26:14
  Speaker 1: feel like if I was at if I was involved
• 1:26:18
  Speaker 1: in that debate, I'd be like, oh, I don't give
• 1:26:20
  Speaker 1: a ship. Take that one down. Let's put up a
• 1:26:23
  Speaker 1: different one of the same person there, like it's it's not,
• 1:26:28
  Speaker 1: it's not I don't care about like this particular you
• 1:26:30
  Speaker 1: know what that statue. Don't know if you call this
• 1:26:32
  Speaker 1: cren that was made by the guy who carved the
• 1:26:34
  Speaker 1: buffalo head Nickel. Oh no, I didn't. I was James Fraser.
• 1:26:39
  Speaker 1: He did the buffalo head nickel off of buffalo in
• 1:26:41
  Speaker 1: a in a in a um a buffalo in his
• 1:26:45
  Speaker 1: zoo in New York. People were real disappointed with his nickel,
• 1:26:49
  Speaker 1: but he, um yeah, it's kind of like he thought
• 1:26:51
  Speaker 1: that everything was like a shitty looking, morose looking buffalo.
• 1:26:54
  Speaker 1: But um yeah, the same sculpture that did this, this
• 1:26:57
  Speaker 1: Roosevelt statue in question. It's like, I don't maybe I'm
• 1:27:02
  Speaker 1: naive or whatever. I'm like juvenile, but I don't like
• 1:27:05
  Speaker 1: I need certain I think that like certain heroes are
• 1:27:08
  Speaker 1: helpful to have. Sure, I sit on the board of
• 1:27:11
  Speaker 1: the theatore Roosevelt Conservation Partnership was puts it puts its
• 1:27:15
  Speaker 1: ass on the line all the time, you know, for
• 1:27:19
  Speaker 1: wildlife and habitat. So now is it like, uh are
• 1:27:24
  Speaker 1: they bad? No? And I don't think I was ever
• 1:27:28
  Speaker 1: saying I don't think talking to like behind you there's
• 1:27:32
  Speaker 1: you know, optics that are being exposed these days that
• 1:27:35
  Speaker 1: people are question. Here's here's part of a press release.
• 1:27:40
  Speaker 1: Um So, while the statue is meant to celebrate Roosevelt
• 1:27:45
  Speaker 1: as a quote devoted naturalist and author of works on
• 1:27:48
  Speaker 1: natural history, the statue also quote communicates a racial hierarchy
• 1:27:53
  Speaker 1: that the museum and members of the public have long
• 1:27:55
  Speaker 1: found disturbing. So I understand how folks who disagree UH
• 1:27:59
  Speaker 1: see the Native American and African man flanking Roosevelt as
• 1:28:05
  Speaker 1: um modeled in a position that's subordinate to him. And
• 1:28:08
  Speaker 1: I can also understand how folks might see them as
• 1:28:12
  Speaker 1: proxies for people of color today. UM. You know, symbols
• 1:28:17
  Speaker 1: can be very powerful UM. You know, like the if
• 1:28:20
  Speaker 1: we look at the origin of the word monument, it
• 1:28:23
  Speaker 1: literally means calling to mind, like something, something that reminds.
• 1:28:29
  Speaker 1: So I recently heard this UM interview on NPR with
• 1:28:33
  Speaker 1: a historian. He was addressing Confederate statues and he offered
• 1:28:37
  Speaker 1: up what I thought to be a unique idea UM
• 1:28:40
  Speaker 1: in addressing them, and he was saying that he thought
• 1:28:43
  Speaker 1: the statues should stay where they are, but come with UM.
• 1:28:47
  Speaker 1: I think his wording was come with a footnote of
• 1:28:51
  Speaker 1: epic proportions. UM. So what I took that to mean
• 1:28:57
  Speaker 1: was that there are some kind of an additive process.
• 1:28:59
  Speaker 1: So you keep the statutes where they are, UM, and
• 1:29:03
  Speaker 1: either with a placard or you know, you can take
• 1:29:07
  Speaker 1: a lot of artistic license in representing something additive to
• 1:29:11
  Speaker 1: the statute to put it in context, um, and to
• 1:29:16
  Speaker 1: kind of address its place in time, um as we
• 1:29:20
  Speaker 1: see it today. Yeah. Or here's another fix. Have someone
• 1:29:24
  Speaker 1: make his compatriots on bigger horses them with put him
• 1:29:30
  Speaker 1: on pegasus like winged horses that are way bigger than
• 1:29:34
  Speaker 1: Roosevelt's horse. I don't care. I'm just so reluctant to uh,
• 1:29:40
  Speaker 1: the number of the amount of people who have been
• 1:29:42
  Speaker 1: inspired by him and what he did, The amount of
• 1:29:47
  Speaker 1: people have been inspired to engage in the environmental battle
• 1:29:51
  Speaker 1: and to engage in wildlife conservation have been inspired by
• 1:29:55
  Speaker 1: the image watch the How much damage are you? Like,
• 1:30:00
  Speaker 1: how much damage are you inflicting to people's understanding? I'm
• 1:30:05
  Speaker 1: not the guy to make up these I'm not I'm
• 1:30:07
  Speaker 1: not the guy to like to answer this question. Were
• 1:30:09
  Speaker 1: what we were talking about earlier? You know, it's like
• 1:30:11
  Speaker 1: picking one issue, like you can't whatever the guy was like,
• 1:30:15
  Speaker 1: he was still a great conservationist, right, Like that's a fact. Yeah,
• 1:30:19
  Speaker 1: but man, be where the teeter totter? No, that's not
• 1:30:22
  Speaker 1: the word I'm looking for. What's it called when something
• 1:30:24
  Speaker 1: swings that comes back? But where the pendulum? Uh, you're
• 1:30:31
  Speaker 1: gonna move away? You're talking about moving away from where
• 1:30:33
  Speaker 1: you live now, I don't know. I gotta have to
• 1:30:36
  Speaker 1: consult my wife with that one. But it's it's hard
• 1:30:39
  Speaker 1: because I'm just too hot in Toronto. I mean hot,
• 1:30:42
  Speaker 1: like politically hot. It's it's getting a little politically hot. Uh.
• 1:30:45
  Speaker 1: You know, we do have our sights on on BC
• 1:30:47
  Speaker 1: where where she's from. Um, it's it's a mecca for
• 1:30:51
  Speaker 1: hunting and foraging and fishing out there. Lots of friends there,
• 1:30:54
  Speaker 1: and you know, it is a dream to to open
• 1:30:57
  Speaker 1: a restaurant there one day. If you've factor in the
• 1:31:02
  Speaker 1: trouble with the vegan protesters, the animal rights protesters, issues
• 1:31:06
  Speaker 1: around firearms and stuff that you might get in trouble for.
• 1:31:11
  Speaker 1: Do you find that has generally been advantageous to be
• 1:31:18
  Speaker 1: too self identify as a hunter and to be vocal
• 1:31:20
  Speaker 1: about that from a business standpoint or do you feel
• 1:31:23
  Speaker 1: like you would have especially kicked ass if you hadn't
• 1:31:26
  Speaker 1: been so vocal. I don't know, like I've I think
• 1:31:30
  Speaker 1: I was just raised uh to you know, be yourself.
• 1:31:33
  Speaker 1: And I just like I cook what I want to cook,
• 1:31:37
  Speaker 1: I say what I want to say. Um, you know,
• 1:31:39
  Speaker 1: and I you know, in terms of food, I just
• 1:31:42
  Speaker 1: hope people enjoy it. And you know your customers are
• 1:31:45
  Speaker 1: the critics. Um. You know with with food, UM, but
• 1:31:49
  Speaker 1: but my voice, you know, I I do my best
• 1:31:51
  Speaker 1: to try and keep it separate from the business as
• 1:31:53
  Speaker 1: much as I can. UM. But you know, we we
• 1:31:56
  Speaker 1: do get a lot of hunters that come uh to
• 1:31:58
  Speaker 1: talk to us about hunting. And we had a lot
• 1:32:00
  Speaker 1: of guys that come and say, you know, I've never
• 1:32:02
  Speaker 1: had a deer steak taste this good? You know, you
• 1:32:04
  Speaker 1: gotta give me the recipe for the spice or whatever.
• 1:32:07
  Speaker 1: That's cool. You know it's hunters will come and bring
• 1:32:10
  Speaker 1: me hats from like their ducks, Unlimited Chapter or whatever
• 1:32:12
  Speaker 1: it is, and it's it's cool. You know, we get it.
• 1:32:14
  Speaker 1: We certainly get a connection with a group of people
• 1:32:17
  Speaker 1: we may not have had a connection with if there
• 1:32:19
  Speaker 1: wasn't the hunting aspect to the business. Who came up
• 1:32:23
  Speaker 1: with the idea to call it antler um That was
• 1:32:27
  Speaker 1: a group decision, so there was Originally there was supposed
• 1:32:29
  Speaker 1: to be three partners wanted up backing out because they
• 1:32:31
  Speaker 1: were having a baby. I didn't want to risk it. Um,
• 1:32:34
  Speaker 1: But my my business partner, Jody Shapiro, and I and
• 1:32:38
  Speaker 1: another friend we had a you know, big whiteboard and
• 1:32:40
  Speaker 1: three hundred names on there and we're just you know,
• 1:32:43
  Speaker 1: picking and choosing and and did you guys ever consider
• 1:32:46
  Speaker 1: like big huge antler. Yeah, we I forget some of
• 1:32:50
  Speaker 1: the earlier names. We've actually got some photos of the names,
• 1:32:52
  Speaker 1: like there's but there were some funny ones. Um, but
• 1:32:55
  Speaker 1: antler was supposed to just represent also like a shed
• 1:32:57
  Speaker 1: antler on the ground and we actually have on on
• 1:33:00
  Speaker 1: the restaurant wall when you walk in. It was from
• 1:33:03
  Speaker 1: antlers would be different, Yeah, it's just from Jody's cottage. Well,
• 1:33:05
  Speaker 1: there was a place called Antlers in the up I've
• 1:33:07
  Speaker 1: I've researched and film. Do you have a do you
• 1:33:09
  Speaker 1: have a bunch of like mounts and stuff? There's only one.
• 1:33:15
  Speaker 1: So we didn't want it to be like super Hunting Lounge.
• 1:33:17
  Speaker 1: You just wanted to be like Cabin in the woods. Still,
• 1:33:19
  Speaker 1: so there is a there's my first buck eural mount
• 1:33:22
  Speaker 1: that I did myself on the wall above the chefs table,
• 1:33:26
  Speaker 1: and then there's the single antler when you walk in. Um,
• 1:33:29
  Speaker 1: we we have a couple of new editions. There's a
• 1:33:31
  Speaker 1: black duck. Now my friend shot he was moving and
• 1:33:33
  Speaker 1: he was like, here, take this I get, I don't
• 1:33:36
  Speaker 1: want to move it. Um, So we have his it's
• 1:33:38
  Speaker 1: this beautiful black duck mount um on the bar above
• 1:33:42
  Speaker 1: the bar, and then uh what else, there's a couple
• 1:33:44
  Speaker 1: of like some pheasant feathers I think tail feathers coming
• 1:33:47
  Speaker 1: out of ase somewhere. But it's not it's not like
• 1:33:49
  Speaker 1: super in your face. We shoot things. How much does
• 1:33:53
  Speaker 1: it cost? Uh? You probably know this in U s dollars?
• 1:33:55
  Speaker 1: Like what's it? Costic goal eat in your restaurant? Uh?
• 1:33:58
  Speaker 1: It varies. So like we have burger that's you know,
• 1:34:01
  Speaker 1: eighteen bucks or something like it's it's not uh you know,
• 1:34:04
  Speaker 1: it's it depends what you want. Like you can have uh,
• 1:34:08
  Speaker 1: you know, a burger and a beer and leave for
• 1:34:09
  Speaker 1: you know, under thirty bucks. If you want our bison
• 1:34:12
  Speaker 1: rebuy those things are a bit more pricey. I think
• 1:34:14
  Speaker 1: that's like forty five bucks. Um, because the games have
• 1:34:18
  Speaker 1: is also a bit more expensive than the running run
• 1:34:20
  Speaker 1: of the mill um or even like nice beef are
• 1:34:23
  Speaker 1: are the bison is always more more money just for
• 1:34:26
  Speaker 1: me to even buy it. So do you feel like
• 1:34:29
  Speaker 1: your restaurant is also a place where people come in
• 1:34:31
  Speaker 1: and ask you questions? About game and hunting and learn
• 1:34:34
  Speaker 1: a thing or two, you know, like a lot of
• 1:34:38
  Speaker 1: uh people eating game for the first time. Like we
• 1:34:40
  Speaker 1: had chicken on the menu when we first opened, like
• 1:34:42
  Speaker 1: just in case someone on the date didn't want to
• 1:34:45
  Speaker 1: eat here, you know, and we just end up eating
• 1:34:47
  Speaker 1: it all the time. So before it went bad because
• 1:34:49
  Speaker 1: no one ordered it, you know, people were coming to
• 1:34:51
  Speaker 1: try new things. Um. And then we have a lot
• 1:34:54
  Speaker 1: of fish too, so people aren't into red meat or game.
• 1:34:56
  Speaker 1: They have fish, so um, and that's something I love
• 1:34:59
  Speaker 1: and I we joke around it all the time. I
• 1:35:00
  Speaker 1: wish I could sell more fish. And then I was like,
• 1:35:04
  Speaker 1: you know, hurting on the service one day to being
• 1:35:07
  Speaker 1: like you know, guys, why can't you sell the fish?
• 1:35:08
  Speaker 1: And there like I don't know, dude, you named your
• 1:35:09
  Speaker 1: restaurant antler, Like I can't help you. Man. So we
• 1:35:13
  Speaker 1: have a couple of fish dishes, but I would love
• 1:35:14
  Speaker 1: to do more. But it's just not what people are
• 1:35:17
  Speaker 1: coming for. Do you guys do any like butchering classes
• 1:35:20
  Speaker 1: or anything? Like we're too small, Like I would love
• 1:35:22
  Speaker 1: two people do ask me all the time. Um. And
• 1:35:24
  Speaker 1: it's like I also have two kids and and my
• 1:35:26
  Speaker 1: wife and it's it's you know, it's hard now finding
• 1:35:30
  Speaker 1: that balance between you know, being a chef and having
• 1:35:32
  Speaker 1: a family. You have a second kid after the one
• 1:35:35
  Speaker 1: that you have in your nineteen or two more, Uh no,
• 1:35:37
  Speaker 1: I have two kids. So but yeah, so my son
• 1:35:40
  Speaker 1: was just born six years later, so there's six between them. Yeah,
• 1:35:43
  Speaker 1: oh that's not bad. Yeah, when you get time to
• 1:35:45
  Speaker 1: hunt and fish on your own. So now, just because
• 1:35:49
  Speaker 1: we we wanted to, we open the restaurant, and it
• 1:35:51
  Speaker 1: really we stopped working on the book. So we thought, okay,
• 1:35:54
  Speaker 1: we'll have the restaurant, will be like a playground to
• 1:35:56
  Speaker 1: shoot the book. And that was totally not the case.
• 1:35:58
  Speaker 1: The book is real front and center through so and
• 1:36:03
  Speaker 1: and you know, we we had to hire more stats. Okay,
• 1:36:05
  Speaker 1: we've gotta get this book done. And then we hired
• 1:36:07
  Speaker 1: it's called like a cheft cuisine, like a head cheft
• 1:36:10
  Speaker 1: or run the place. So now he he's really in
• 1:36:12
  Speaker 1: charge of the menu. Um, you know, he there's a
• 1:36:15
  Speaker 1: couple of things that are kind of signatures that don't leave.
• 1:36:18
  Speaker 1: But um, for the most part, it's you know, it's
• 1:36:20
  Speaker 1: his menu. He'll he'll come to us with new dishes
• 1:36:22
  Speaker 1: and you know sometimes I'm a part of them. Sometimes
• 1:36:24
  Speaker 1: I'm not um and that that was really uh for
• 1:36:29
  Speaker 1: for us to be able to finish the book. But
• 1:36:30
  Speaker 1: also I get to spend more time with my family
• 1:36:32
  Speaker 1: now and uh and focus. So there's other things, you know.
• 1:36:34
  Speaker 1: I'm working with some outdoor brands now, um, some hunting
• 1:36:37
  Speaker 1: companies stuff like that, which which I love. And I
• 1:36:39
  Speaker 1: just think, like the older I'm getting, the more time
• 1:36:42
  Speaker 1: I want to spend outside. And it's it's a really
• 1:36:45
  Speaker 1: hard struggle for me. You realize your time outside is
• 1:36:48
  Speaker 1: running out at a certain I miss it and I
• 1:36:50
  Speaker 1: get I get edgy if I don't go into nature
• 1:36:53
  Speaker 1: once a week or something like. I'm just um. And
• 1:36:56
  Speaker 1: you know, I want to pass this on to my
• 1:36:57
  Speaker 1: kids now, and I want it's really important for me
• 1:36:59
  Speaker 1: to teach them about and fishing and and now I'm
• 1:37:01
  Speaker 1: bringing them out into the field more. And my my
• 1:37:03
  Speaker 1: daughter has their licenses. Uh, you know, my son is
• 1:37:06
  Speaker 1: itching to get his hunting license when he's twelve. And
• 1:37:08
  Speaker 1: it's it's uh, it's it's really cool. Do you uh
• 1:37:12
  Speaker 1: do you want your kids going to to be in
• 1:37:15
  Speaker 1: chefs and going to restaurant business or do you use
• 1:37:17
  Speaker 1: against doing that? No, it's it's whatever makes them happy.
• 1:37:20
  Speaker 1: Right Like, if if they want to take on the
• 1:37:22
  Speaker 1: business or or get involved, h you know, that's great.
• 1:37:26
  Speaker 1: If they don't, I totally support whatever they want to do. Um,
• 1:37:30
  Speaker 1: because it's a tough business. It's really tough, and it's
• 1:37:32
  Speaker 1: uh it's backwards. You know, you're working when everyone else
• 1:37:35
  Speaker 1: is off. So it's it's it's tough to have a family,
• 1:37:37
  Speaker 1: it's tough to see your friends. Um, you know, because
• 1:37:41
  Speaker 1: it's sort of the backwards industry. There's a lot of
• 1:37:43
  Speaker 1: drugs and alcohol abuse and stuffing that within the industry,
• 1:37:46
  Speaker 1: and it's a it's a tough one and it's the
• 1:37:50
  Speaker 1: financial reward for the amount of hours you put in
• 1:37:54
  Speaker 1: doesn't pay off for a very long time. Um. You know.
• 1:37:58
  Speaker 1: People see chefs on TV and they make tons of money,
• 1:38:00
  Speaker 1: and it's like, yeah, there were they're also been chefs
• 1:38:02
  Speaker 1: for their entire lives, you know, and you're as an apprentice.
• 1:38:04
  Speaker 1: You make minimum wage at best, and you can't make
• 1:38:08
  Speaker 1: a living off that, you know, So it's it's a
• 1:38:10
  Speaker 1: it's a it's like I didn't start making a decent paycheck.
• 1:38:13
  Speaker 1: He was like a ten year mark for me where
• 1:38:15
  Speaker 1: I made absolute ship for a long time. And then
• 1:38:18
  Speaker 1: you know, after ten or fifteen years in the business,
• 1:38:20
  Speaker 1: I actually got like a decent paycheck. It was like wow,
• 1:38:22
  Speaker 1: like I'm actually I'm getting it was my first head
• 1:38:25
  Speaker 1: chef job, and it was like, whoa, that's similar to
• 1:38:28
  Speaker 1: be a writer. Yeah, you know a lot of people
• 1:38:31
  Speaker 1: you got you stick with it for a decade, yeah,
• 1:38:33
  Speaker 1: before it turns into anything like if you're good. Yeah.
• 1:38:37
  Speaker 1: A lot of people stick with a decade never but
• 1:38:39
  Speaker 1: very few people launch. It's like it's a long commitment. Man.
• 1:38:43
  Speaker 1: It seems like that's common in the food world and
• 1:38:46
  Speaker 1: anything that touches on art. Yeah, soil exactly. Art. It's
• 1:38:50
  Speaker 1: like it's a total artists type of of lifestyle. So
• 1:38:54
  Speaker 1: it's it's tough and yeah, so I support my kids
• 1:38:56
  Speaker 1: and whatever they want to do. My my daughter's uh,
• 1:38:59
  Speaker 1: he's taking interest in environmental sciences and or political yeah,
• 1:39:03
  Speaker 1: no environmental stuff. And she's looking at a university where
• 1:39:06
  Speaker 1: um they have a strong like environmental program. So well, man,
• 1:39:10
  Speaker 1: I hope the vegans leave you alone. Thank you. I
• 1:39:14
  Speaker 1: gotta ask before you go, I gotta ask about that.
• 1:39:17
  Speaker 1: You have to notice that Steve, I was noticing that
• 1:39:20
  Speaker 1: looked like turkey feathers. So I got a turkey wing.
• 1:39:22
  Speaker 1: What are we looking at? I got deer in my antler.
• 1:39:24
  Speaker 1: That's the coolest tattoo I've ever seen. Let me get
• 1:39:28
  Speaker 1: a better look. I knew it was Turkey's a turkey wing. Oh,
• 1:39:30
  Speaker 1: you did the whole wing. And then my wedding band
• 1:39:32
  Speaker 1: has antler in it, which is neat. And then uh,
• 1:39:35
  Speaker 1: I got the first buck I shot in tattooed on
• 1:39:37
  Speaker 1: my neck. I got mine on the water bottle, but
• 1:39:41
  Speaker 1: it wasn't the first one I got, So lose that bottle.
• 1:39:48
  Speaker 1: You're not gonna lose that. Let me see that buck again.
• 1:39:50
  Speaker 1: So it's actually funny. It's like a seven pointer antler's broke,
• 1:39:52
  Speaker 1: So it's kind of funny. It did your wife like that?
• 1:39:56
  Speaker 1: I think she does? Yeah? Did you ask her? H Yeah,
• 1:39:58
  Speaker 1: I think she likes it. Yeah, I had it before
• 1:40:00
  Speaker 1: I met her, so I'll say say, yeah, I wonder
• 1:40:04
  Speaker 1: what she's I wish I she was here, So next
• 1:40:08
  Speaker 1: I love like I flew in and this this this
• 1:40:11
  Speaker 1: state is beautiful, So you're definitely gonna have to come
• 1:40:13
  Speaker 1: back with her and spend more time. So next time,
• 1:40:16
  Speaker 1: she's really she's into the outdoor lifestyle. So good, she
• 1:40:18
  Speaker 1: should get along with everybody here. Good. Well, thanks for
• 1:40:21
  Speaker 1: coming on, man, thank you so much for having me.
• 1:40:23
  Speaker 1: I hope they people leave your restaurant alone. Well, this
• 1:40:27
  Speaker 1: is good for business. I don't know, well, you know,
• 1:40:29
  Speaker 1: should come back. They have left us alone. But you
• 1:40:34
  Speaker 1: know what the funny thing was, we were getting vegans
• 1:40:37
  Speaker 1: coming in for dinner to support us because they said
• 1:40:38
  Speaker 1: they didn't want because we have vegan stuff on the menu.
• 1:40:41
  Speaker 1: Like it was. It was just so bizarre. Yeah, like
• 1:40:44
  Speaker 1: I feel like you should that should be applauded. Yeah,
• 1:40:46
  Speaker 1: we welcome everybody. And that's that's something else I want
• 1:40:48
  Speaker 1: to say, like, you know, whether you eat kosher or
• 1:40:50
  Speaker 1: halal or vegan, like whatever you eat, like you're welcome
• 1:40:54
  Speaker 1: and that. That's what was so bizarre for us was
• 1:40:56
  Speaker 1: we didn't understand why they singled this out. But yeah,
• 1:41:00
  Speaker 1: I'm glad you survived. Thank you for having me. That's
• 1:41:02
  Speaker 1: how I took note to you and those old as
• 1:41:04
  Speaker 1: now but that's when I was like, wow, that's interesting,
• 1:41:06
  Speaker 1: and thank you for your you know, your quote in
• 1:41:08
  Speaker 1: the back of the book. Oh yeah, if nothing else,
• 1:41:10
  Speaker 1: buy the new book. Tell people the name of the book.
• 1:41:12
  Speaker 1: We haven't done that. The book is the Hunter Chef
• 1:41:14
  Speaker 1: to tell people to buy buy the book just to
• 1:41:16
  Speaker 1: read my blurb. Yeah, never mind. Yeah, And that's so
• 1:41:22
  Speaker 1: October six coming up. But the pre sale link is
• 1:41:24
  Speaker 1: I'm going to go up the Hunter chef dot com
• 1:41:27
  Speaker 1: June twenty nine. Are there way better blurbs of mine? Uh? No,
• 1:41:32
  Speaker 1: I was. I was very honored by what you wrote.
• 1:41:34
  Speaker 1: So thank you very much. Yeah, it was very just
• 1:41:36
  Speaker 1: gonna put my blurb on the outside of the inside
• 1:41:39
  Speaker 1: of the boat. I don't have any say where off
• 1:41:43
  Speaker 1: the cover. It's not good from what I saw, your
• 1:41:46
  Speaker 1: blurb gets like bumped when I saw you're actually I
• 1:41:49
  Speaker 1: think your quote is on the back cover, like on
• 1:41:51
  Speaker 1: the outside. Yeah. Good yeah, because if they put on
• 1:41:55
  Speaker 1: the inside, then you're like something went wrong. Someone wasn't happy. Yeah,
• 1:42:00
  Speaker 1: So thank you very much. And it goes on sale,
• 1:42:02
  Speaker 1: goes on sale June twenty nine, the Hunter chef dot com.
• 1:42:04
  Speaker 1: There's a pre sale link, you know, Amazon, Oh, June
• 1:42:08
  Speaker 1: June twenty nine, the pre sale link goes up, Oh,
• 1:42:10
  Speaker 1: the pre okay, but the bookships the bookships. October six
• 1:42:14
  Speaker 1: is the main release date. The Hunter Chef just season
• 1:42:18
  Speaker 1: just to Rhanto season. You gotta send me a bound one, Okay,
• 1:42:22
  Speaker 1: I had the one unbound? You got a digital copy? No,
• 1:42:27
  Speaker 1: no, no no, okay, no no no, I did. I didn't
• 1:42:31
  Speaker 1: like it. Sent me an unbound one. Really, Okay, this
• 1:42:33
  Speaker 1: is hard for you to picture. I need to, but
• 1:42:35
  Speaker 1: I'm not. I'm not like creative enough. I'm not imaginative
• 1:42:38
  Speaker 1: enough to you got a bunch of loose pages. Yeah,
• 1:42:41
  Speaker 1: I can't when people want to send digital like I
• 1:42:45
  Speaker 1: have to, like I have to. I don't like reading
• 1:42:47
  Speaker 1: on Yeah, I can enjoy it, but I can't, like really,
• 1:42:53
  Speaker 1: I gotta just for something like that to like give
• 1:42:56
  Speaker 1: a quote for the book. I was like, I just
• 1:42:57
  Speaker 1: need to see the damn book or like kind of
• 1:42:59
  Speaker 1: like a version of the book. It can't be just
• 1:43:00
  Speaker 1: me scrolling through pdf files. Yeah, that's weird. I don't
• 1:43:04
  Speaker 1: feel like I'm there. Man, he kindle stuff that's weird,
• 1:43:09
  Speaker 1: and they else brody, No, I'm good films for Coming
• 1:43:12
  Speaker 1: Hill and said nothing. Phil got it, got his hair cut.
• 1:43:17
  Speaker 1: He did. I like him a lot. Better speak softly
• 1:43:19
  Speaker 1: and carry a big Sticky's teddy, old teddy bringing it
• 1:43:23
  Speaker 1: back all right, Thanks, ma'am, thank you,