Ep. 678: MeatEater Radio Live! Corner Crossing, Tidepool Tim, and a MeatEater Menu

Hosts Ryan Callaghan, Randall Williams, and Corinne Schneider take the good news with the bad on the public lands front, get a tour of the goodies at Gulf of Maine Inc. from "Tidepool" Tim Sheehan, suss out fake news, catch up with Jordan Sillars about his "Blood Trails," and get served a MeatEater Menu. Watch the live stream on the MeatEater Podcast Network YouTube channel. https://www.youtube.com/@MeatEaterPodcastNetwork Connect with The MeatEater Podcast Network https://www.youtube.com/@MeatEaterPodcastNetwork MeatEater on Instagram https://www.instagram.com/meateater, Facebook https://www.facebook.com/StevenRinellaMeatEater/, Twitter https://twitter.com/MeatEaterTV?ref_src=twsrc%5Egoogle%7Ctwcamp%5Eserp%7Ctwgr%5Eauthor, and YouTube https://www.youtube.com/@MeatEaterPodcastNetwork See omnystudio.com/listener https://omnystudio.com/listener for privacy information.

Speaker names marked ? are inferred from speaking time and the show’s known hosts — they are not voice-verified.

• 0:00Speaker 00

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• 0:33Steven Rinella?

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• 1:18Steven Rinella?

  Visit weathertech.com for your holiday shopping today.

• 1:25Speaker 02

  Americans own 640 million acres of public land together. Right now, it's being torn up and privatized at the greatest rate in history. On Common Ground: An American Inheritance is a six-part documentary podcast about the immediate threats to America's public lands. It's the story of people refusing to let it happen quietly. Featured by Apple and a Signal Awards Gold Medal winner, listen to On Common Ground: An American Inheritance wherever you get your podcasts.

• 2:00Speaker 03

  Smell us now, lady. Welcome to MeatEater Trivia. MeatEater Podcast.

• 2:22Speaker 03

  Welcome to Meat Eater Radio Live! It's 11 a.m. Montana time. It's snowing like the dickens out there. Charles Dickens, Phil. It's Thursday, March 20. We're live here from Meat Eater HQ in Boz Angeles, Montana, the greater Boz Angeles metropolitan area. I'm your host, Ryan "Cal" Callahan. With me today is Dr. Randall Williams. I like to give him one of these "Doctor! Randall Williams." And Corinne, who actually knows how to use her fists, Schneider. Corinne, what would you do instead of this?

• 3:03Speaker 04

  Well, I'm not great at punching, but it's more like a headlock type.

• 3:07Speaker 03

  Sure, sure. She's all about submission, folks. That's what she's saying. Freezing. That's what... What, is that not right? Keep going. When was the last time you were in a dojo, Phil? Moving along. There's another bullet point beneath that one. We have all sorts of great stuff for you today, including fake news, hosted by Dr. Randall. Guests such as Tide Pool Tim from Gulf of Maine Inc., which I'm super excited for. We got some great questions for Tide Pool Tim. And Jordan Sellers, who, as you know, contributes a heck of a lot around the old Meat Eater

• 3:47Speaker 03

  universe, from editorial to working on Cal's Week in Review, all your awesome, like, gun controversial, highly controversial gun-on-gun episode or... Articles. Articles, thank you. On the website, Jordan has been working on a super cool new project in the true crime genre. Hmm. Yeah, we're very excited to bring that to you. Phil's gonna make that noise the whole time because we don't have... That's probably like, the Law & Order theme song thing is probably not something that we can just rip off. Anyway, I'm gonna start off the show by giving you what you really want, which is like a

• 4:30Speaker 03

  policy and federal lands update in the segment that somebody decided to call Cal Unleashed.

• 4:47Speaker 03

  Wow, that's great. I'm so glad I cut my own hair for this.

• 4:54Speaker 03

  It's true. Do you think I paid for it? Come on. Uh, okay, public lands update. We're gonna start with the, the good stuff. Mm-hmm. First, a 10th Circuit Court of Appeals, um, one of the highest federal courts in all of the land. Uh, just issued their judgment, their decision on the second federal appeal of the corner crossing case in Wyoming. This is huge, uh, for folks who aren't familiar with corner crossing. You will be shortly. Um, Phil's gonna bring it up for you. If we can't get it up there, go to OnX Corner Locked Report. And it just gives you a very good, easy breakdown of what we're talking about, but it's checkerboard.

• 5:36Speaker 03

  And where the corners of the squares come together, that is how our land system's kind of broken down in, in the US. So stepping from one piece of public, let's say a, a black square to a black square at that corner, seems very straightforward. And by God, according to the judges, it is. Mm-hmm. If you can wrap your head around this, stepping from public land to public land is legal.

• 6:07Speaker 03

  That's pretty much it. That's pretty much the update. A lot of people don't understand why this is controversial. Uh, it never should have been. Please read the decision out of the 10th Circuit Court. Uh, really great read, some good history on how these lands came together and, um, how certain unsavory folks decided to try to tie up.

• 6:32Speaker 03

  A bunch of western land, miles and miles and miles, hundreds of millions of acres of western land through strategic purchases of small chunks of private land in an effort to block folks out of public land. I have a bunch of internal knowledge on this, but James Harrington, who, we call him Jim, he was a board member for Backcountry Hunters and Anglers, North American board member. He gave me an assessment of the situation because this still can be appealed by Iron Bar Holdings.

• 7:16Speaker 03

  And so that, you know, it's a threat that this may not be actually over, but according to old Jim, he says the judge, or the judges, there's a whole list of judges in the 10th Circuit. They were appointed by George Bush, Ronald Reagan, and Obama. This case ain't getting turned over at the Supreme Court, and it's the law until it's not. And the Supreme Court probably wouldn't even be able to hear an appeal for two to three years, probably.

• 7:57Speaker 03

  So what that means is they upheld the original federal court decision in the 9th Circuit. At the 10th Circuit, this applies to basically like 10th Circuit jurisdiction, which is Utah, Colorado, Wyoming, these little spits of Yellowstone National Park, the YNP that stick out into Idaho and Montana, but not elsewhere. However, this is the big thing. States like Montana that have a lot, millions of acres of corner locked land.

• 8:42Speaker 03

  This is the only case that has ever been tried.

• 8:47Speaker 03

  To address this specific question. So, let's say, I go out here in my home state and I do this crazy thing of stepping from public land to public land and somebody says, "I don't like that." And they want to sue, take me to court. Their lawyer would say, "Hey, I want to take all your money, for sure. Don't want to get in the way of that, but just so you know,

• 9:18Speaker 03

  here's a Wyoming case, here's a Ninth Circuit Court case, here's a Tenth Circuit Court case, that all says, this is totally legal. And, by the way, it always has been. So I'll take your money. We can take this dude to court, but this is what we're up against.

• 9:40Speaker 03

  You shouldn't do that.

• 9:45Speaker 03

  But that's where we're at right now. So, a big round of applause. Huge, huge thanks to Wyoming Backcountry Hunters and Anglers, who were the folks who got ahold of the Missouri Corner Crossers and said, "Hey, we got your back. We're gonna do whatever we can to raise money for your legal fees." And Backcountry Hunters and Anglers for backing up Wyoming BHA. And, super proud to say that here at MeatEater, we kicked in a bunch of cash and facilitated a bunch of cash through our Land Access Initiative. And tons and tons of thanks to all of the folks in the MeatEater world who contributed to that.

• 10:29Speaker 03

  Because this is the result. Millions of acres of land, formerly cornerlocked, have now been unlocked through common sense.

• 10:43Speaker 03

  That just took a long time to get to. I like it. Yeah. What'd you think my rundown, Corinne?

• 10:48Speaker 04

  I thought that was great, especially, yeah, that it's 10 Circuit Court jurisdiction. When I first saw that, I was just wondering, when I first saw the headline, what states it applies to. But, you know, that's the power of precedent. It might be a deterrent for, you know, people to potentially bring lawsuits if this were to happen in other states.

• 11:13Speaker 03

  Yeah.

• 11:13Speaker 04

  Outside of 10 Circuit jurisdiction.

• 11:16Speaker 03

  Speaking with the legal team, one piece of insider info was, the judge that we got does not like us. And so for this judgment to come out of that judge, they were super, super stoked on it.

• 11:33Speaker 05

  Yep, great.

• 11:34Speaker 03

  Yep. So that was really cool. All right, next big piece of news that affects all of us is the Interior Department, Secretary Burgum, and HUD, led by Secretary, oh, sorry, where's my notes here?

• 11:57Speaker 05

  Scott Turner.

• 11:59Speaker 03

  Scott Turner.

• 12:02Speaker 03

  Okay, we're gonna have a lot of acronyms here, but I'm gonna try to get through this really quick. Joint statement, okay? And resources, or your sources in general, are very important here. So, a tool that I've been using lately is the Federal Register. Okay, so anything that happens with our federal government, it's supposed to be transparent. So there's documentation on the Federal Register every single day of all of this stuff.

• 12:35Speaker 03

  That is the source material, okay?

• 12:39Speaker 03

  There may be a little bias and interpretation on my part here and there, but that's why you should get off your butts and go read it for yourself. The Federal Register. Okay, and this is a statement out of the Department of the Interior and out of the, what is it, Housing Authority?

• 13:00Speaker 06

  Housing and Urban Development.

• 13:01Speaker 03

  Housing and Urban Development.

• 13:04Speaker 05

  I just want to jump in really quick here. For the very first time in Radio Live, it looks like we're having some, some connection issues. I don't even know if you can hear us or see us right now. If that's the case, people listening to the podcast the next day, this will be, you'll be able to hear everything perfectly fine. So because this is the first time this has happened, I don't know what's going to happen to the video, but I think we just just keep rolling on with the show, Cal, because, oh, StreamYard crashed.

• 13:29Speaker 03

  Whoa.

• 13:30Speaker 04

  Oh, no.

• 13:31Speaker 06

  Yeah, my internet is down.

• 13:33Speaker 05

  Oh, the whole, okay, great. Well, for the podcast people, we're gonna leave this in. It looks like the internet crashed for the, for the whole building. So that's great.

• 13:41Speaker 04

  Oh, yep.

• 13:41Speaker 06

  Fantastic. Shouldn't be a big deal.

• 13:43Speaker 05

  No.

• 13:44Speaker 06

  Cal, why don't you just keep carrying on?

• 13:46Speaker 05

  Well, I mean, no, I don't think we should. Now, I think we should figure out what's going on here. Wait until this comes back up.

• 13:55Speaker 05

  Are we back?

• 13:56Speaker 06

  Can you hear us now?

• 13:57Speaker 05

  Yeah, please, people in the live chat, let me know if, if we are back on. We had internet drop out for the whole building here.

• 14:05Speaker 03

  Jeff Weidra has a great question. Did you unplug it and plug it back?

• 14:11Speaker 05

  Okay, yep.

• 14:12Speaker 06

  Guys, this was an unprecedented technical error.

• 14:16Speaker 03

  Yeah.

• 14:16Speaker 06

  Out of our hands.

• 14:18Speaker 03

  I see a bunch of you guys are pointing towards Elon Musk taking us down. I, you know, we can't confirm or deny that.

• 14:24Speaker 05

  Big corner side.

• 14:27Speaker 04

  Thanks, Boondoggin.

• 14:29Speaker 06

  Well, let's get back to the old federal lands.

• 14:34Speaker 03

  Oh.

• 14:35Speaker 06

  Affordable housing.

• 14:36Speaker 03

  Okay, yeah, sorry. So hopefully, folks, remember the Federal Register, okay? It's, it's the, the daily documentation of what's going on in the government. That's the source material here. We had our Interior Secretary.

• 14:52Speaker 03

  Doug Burgum and why can't I remember old Scott Turner's name at the Housing and Urban Development, they made a joint statement saying, "The Interior Department oversees more than 500 million acres of federal land, much of it suitable for residential use. Streamlining the regulatory process is a cornerstone of this partnership. Historically, building on federal land is a nightmare of red tape, lengthy environmental reviews, complex transfer protocols, and disjointed agency priorities. This partnership will cut through the bureaucracy. Interior will reduce the red tape behind land transfers or leases to public housing authorities, nonprofits, and local governments. Housing and Urban Development will ensure

• 15:36Speaker 03

  these projects align with affordability goals and development needs. This isn't a free-for-all to build on federal lands, although we recognize that bad faith critics will likely call it that. It's a strategic effort to use our resources responsibly while preserving our most beautiful land." Well, little trick for you, when we talk about public speaking, is you don't feed your audience the things that then spawn bad faith criticism, such as saying that much of 500

• 16:17Speaker 03

  million acres of public land is suitable for housing, or that you're going to remove the regulations such as environmental reviews and oversight, which is currently happening, because that does create like a bad faith critic.

• 16:39Speaker 06

  Mm-hmm.

• 16:40Speaker 03

  Yes, and I'll just say like, I don't have a whole lot of faith here that...

• 16:48Speaker 03

  What we've seen in the last two months is capable of making well thought out decisions. Right? I'm referring, of course, to the super metallic off-brand Doge chainsaw. What we need here is well thought out decision making. I was like visibly physically distraught and angry when this came out.

• 17:20Speaker 03

  Cause I just do not like where this is heading. The reality though, is that there has always been a process for selling federally managed land. That's provided for in what is referred to as FLIPMA, which is Federal Land Policy Management Act. And there's a, there's a ceiling of 2,500 acres before Congress would have to be involved in the decision to release larger tracts of land.

• 17:56Speaker 03

  It's nice that this stuff's provided for.

• 18:00Speaker 03

  Everything is supposed to go through an environmental review called NEPA, which is the National Environmental Policy Act. That came in in 1970.

• 18:11Speaker 03

  You know, like basically the seventies were this kind of point in time where people were like, oh my God. We've almost killed off things. Now we can bring them back.

• 18:26Speaker 03

  Notably at that time, like bald eagles and DDT, right? That was, that was government action. And people could see the benefits of protecting the environment.

• 18:41Speaker 03

  I'm trying to wrap this up because I wrote like 2,000 words on this. Which I'll, I'll put in like the Cal's week and review podcasts. We can keep it all snappy here, but basically. We only have so much land. There will never be enough.

• 18:59Speaker 03

  Our population keeps rising.

• 19:02Speaker 03

  The idea that we're at some like kind of crazy, critical mass and it just has to happen right now is total malarkey. It's super short sighted. Um, yes, we need more affordable housing and this land is so valuable if you actually think in the long term that these processes that we have in place from the Council of Environmental Quality, which is supposed to be the executive, uh, I don't know liaison for NEPA. They're supposed to

• 19:44Speaker 03

  be able to talk to the agencies, say this is how NEPA, which started out as a four-page document, four pages, which is pretty darn efficient. Um, in 1970, how that is supposed to be implemented, what's supposed to be taken into consideration, and then they tell the president what it is. The CEQ, NEPA, that's not something that says a project cannot happen. All it's supposed to say is here is what is at risk, here's what could happen

• 20:23Speaker 03

  to what is ever on the ground, and also here's what could happen if we did nothing. It's really an accountability exercise for the US government that says, here is our impact. This is what we knew when we took an action. We knew the possible, uh, implementation, the ramifications of our actions, right? Um, there's a great.

• 20:54Speaker 03

  Um, this is from, you gotta listen to this. This is like the, the best, best quote. This is 1970, our government.

• 21:06Speaker 03

  Um.

• 21:09Speaker 03

  Senator Henry Jackson states, Mr. President, it is my view that NEPA, as passed by the Senate, and now as agreed upon by the conference committee, is the most important and far-reaching environmental and conservation measure ever enacted by the Congress.

• 21:28Speaker 03

  NEPA is a congressional declaration that we do not intend as a government or as a people to initiate actions which endanger the continued existence or the health of mankind, that we will not initially initiate actions which will do irreparable damage to the air, land, and water which support life on earth. That was written in 1970 by our government. Um, and what has happened, basically, um, to wrap this up in a, in a, in a tidy as nutshell as we can, um, we have a process for selling federally managed public lands. They're supposed

• 22:13Speaker 03

  to be looking for marginal lands that, that they determine to be marginal, um, of which I will be honest, like, we do have chunks of land that are not providing, like, major ecological benefits, not beautiful habitat, um, you could make the case, and, and literally under the Biden administration this happened, under the, the first Trump administration this happened, and, and it's happened prior to that, where we have made decisions to sell public land to municipalities, um, trade it to other entities, um, and some of that's happening right now, and there were like weird things that are like, this is a chunk

• 22:56Speaker 03

  of ground, uh, that currently exists within an airport.

• 23:02Speaker 03

  That is a federal chunk of ground, right? Like, it's fenced off. Jets land on the damn thing. Like, it's not of environmental, you know, value to us. So there are things like that. What I am asking is that the controls that have been put in place to value these lands and value the impacts that we are going to have on these lands actually remain in place. However, the NEPA process is right now in a 30-day review to be rolled back. CEQ, right? The administration that is there to interpret NEPA,

• 23:46Speaker 03

  which can, by the way, already set carve-outs within the process to make things super fast. And something that has been used many, many times over many administrations.

• 24:01Speaker 03

  The new secretary, or not secretarial order, but the new marching orders for CEQ are to

• 24:11Speaker 03

  basically do the NEPA thing, but keep in mind that we're going to cap you on time spending. And if a entity that wants the land comes to you with their own review, that should be prioritized over the NEPA review.

• 24:37Speaker 03

  Which is a little concerning to me because we are not making any more land. It's only going to be more valuable.

• 24:46Speaker 03

  Why sell it now?

• 24:49Speaker 03

  That's kind of my rant. I can go way, way on. And I will on my own podcast, not for you good people.

• 24:59Steven Rinella?

  I'll tell you one thing that binds together all of the vehicles in the Rinella fleet at my house, they all have WeatherTech floor liners. When we get a new car, the first thing we do, out with the junky factory carpet mats, in with WeatherTech. They really are the best. They're indestructible. You can pull them out, hose them off. It doesn't matter what happens on the floor of your rig. If you've got WeatherTech, you're going to be covered. I love these things. If you're looking to get a great gift for someone, especially if they're a big time outdoors kind of person, like if you really want to do them a favor, get them some WeatherTech floor liners for their truck or car. They'll have a way easier time keeping their rig nice and clean, and they'll get years and years of use out of

• 25:43Steven Rinella?

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• 27:02Speaker 05

  Phil, should we go to Tide Pool Tim now? Yeah, let's do Tide Pool Tim first, and then how about we hit Fake News after Tide Pool? Let's do that. Does that sound good? Yeah, let's bring him in. If you want to set that up, Cal.

• 27:13Speaker 03

  Oh.

• 27:16Speaker 03

  Oh, we're going to go to Tide Pool Tim right now?

• 27:17Speaker 05

  Yeah, we're moving things around a little bit here.

• 27:20Speaker 03

  All right, coming in from Cobb's Cook Bay. Excited to learn how to really say that.

• 27:27Speaker 03

  Is Gulf of Maine inks Tim Sheen aka aka Tide Pool Tim. Tim, you there?

• 27:34Speaker 08

  Hey there meat eaters. Hello.

• 27:36Speaker 03

  Welcome to the show.

• 27:38Speaker 08

  Well, thanks for having me on today. It's kind of a cold windy day here on the coast of Maine. We're way up the coast. Right on the border with Atlantic Canada. So, I mean, I don't like to swim, but we're about five miles as the crow flies across to the uh New Brunswick. And then of course, uh Nova Scotia and the Bay of Fundy.

• 27:58Speaker 03

  Well, according to TV and Stephen King and all the other things about Maine, uh it's always cold, gray and windy there.

• 28:07Speaker 08

  It is. And we had hoped to join you guys at low tide, which was a couple of hours ago. But right now, we're about uh mid tide or so and you can see behind me this huge tidal river that's flowing in. And a lot of what we do here and uh my ability to have this uh marine supply business is because of all of this moving water and all the productivity and this amazing abundant ecosystem. So I'm excited to share that with you guys. And you're listening.

• 28:34Speaker 03

  Yeah. Can you give us a quick breakdown of what um Gulf of Maine uh is, what what you guys do?

• 28:42Speaker 08

  Yeah, it's kind of a funny little business. I used to teach high school biology. And uh at the time I had my summers off, of course, and I started to go down by the shore and pick up a little bit of seaweed here and some starfish there and some seashells and I thought, man, there's gotta be markets for this stuff. And uh over the past 20 some years, we have markets uh with cosmetic companies, with bait companies, with agricultural fertilizer companies, um food ingredients, uh scientists, researchers, aquariums, and pretty much if you need anything from the ocean, Tide Pool Tim, uh I'm your guy.

• 29:20Speaker 06

  Good man to know.

• 29:21Speaker 08

  Craft it, we net it, you know, we're like the RCMP, we always get our man.

• 29:26Speaker 06

  Love it.

• 29:27Speaker 08

  Yeah, it's a lot of fun.

• 29:29Speaker 06

  So what, what kinds of plants and creatures are you harvesting and or growing? Uh, like what are your, some of your best sellers?

• 29:38Speaker 08

  Oh, my gosh. Um, we do sell a lot of seaweed and ever since, uh, COVID came on, uh, you know, people were scared and holed up in their apartments and houses and freaking out, uh, were they going to survive? And so a lot of people, uh, came to us looking for things like Irish moss to make sea moss gels and bladder rack and kelp. So that's certainly one of our, our mainstays, our seaweeds for human consumption. But the business started really on scientific specimens. And, you know, it could be a teacher in Ohio that's got a, um, elementary class and she would just like some, some real live starfish, um, to share with her students. So we put them in a box with some water, some oxygen and FedEx or UPS overnight. Um, so a lot of

• 30:18Speaker 08

  marine organisms, they could be hermit crabs, they might be, uh, sea urchins. Uh, we go out and net up plankton. You know, the stuff that whales and filter feeders eat and we sell that by the gallon. Um, one of our biggest and probably the hottest selling item right now are, are fishing worms and our, our marine baits, specifically bloodworms. Um, and we, we're shipping these DTC all around the country. Great big worms, as thick as a Sharpie and 12 inches, 16 inches long, um, sometimes. So, uh, this time of year, everyone and their brothers going fishing and, uh, we're getting calls, you know, every five minutes and, and orders from the website.

• 30:58Speaker 04

  I, I was on your, your site looking at the things that you have, uh, for, for us to snack on. And, um, uh, I came across limpets or limpets? Is it limpets? Limbits. And I have, I'd not known what they were called. Uh, I think that I ate those in France a number of years ago. Would that, would those be the same species? And can you just describe for our audience, uh, uh, what they are? They look kind of like. The um, the little uh, hats that rice farmers in Asia wear, to me, if that visual makes sense.

• 31:34Speaker 08

  Yeah, the hats, and yeah, they're, they're really, if you're uh, have you ever eaten abalone? It's essentially a mollus, or a type of clam, if you will, that only has one shell. And they stick to a hard surface such as a rock, a shell, another organism. And what they do is they're, they're going along the rock and they're eating the seaweed, the algae. And um, you know, if you want to eat an oyster, there's two shells, you stick in the oyster knife, you pop it open. Imagine half an oyster always open, you just have to peel it off the rock. So these limpets might be the size of a quarter, down to, I mean, this morning we filmed some that were the size of popcorn kernels. Um, but inside is that fleshy foot, their gill, their gonad, and a really tasty, salty, briny, uh, little tidbit.

• 32:18Speaker 08

  So I'm sure, I don't think probably in, in France that they were the same species, but certainly would be in the same family.

• 32:24Speaker 04

  Mm-hmm. And then also I noticed the sea cucumbers, who's, who's buying those? Uh, and, and then for, for you, how do you like to eat or prepare those? I know some folks in the office, when they harvest sea cucumbers in Alaska, they'll scrape off the kind of slimy outside and then do them like clam strips, but in other parts of the world, you, you kind of eat the whole thing, so. How do you do it?

• 32:50Speaker 08

  Yeah, so, a lot of our, our customers from Asia want sea cucumbers, sea urchins, some of the snails we have. But with a cucumber, imagine a, a pickle, that's what the local fishermen call them. And we have some who, some fishermen who drag them and some who actually scuba dive for them. But um, they, you cut each end of the pickle off, if you will, slit it up the middle, open it. And uh, this is an invertebrate, it has no skeleton, right? So it has a very thick, tough skin, and um, in the absence of a skeleton, the muscles inside are pulling against this tough skin, and that's what allows them to move. But they're related to cucumber, I mean, to starfish and urchins and sand dollars, they're in the echinoderm family. And all that's in there is like the most ba- basic organism. In fact, sometimes I think-

• 33:35Speaker 08

  Man, you're nothing but a gut and a gonad. And it's like, if you, if you think of it, that's what a cucumber is. On one end, it's, it's has a feeding apparatus. On the other end, it's excreting its waste. And then inside is that thin sheet of muscle, um, that kind of reminds me of like a kid's raspberry fruit roll up. So when you open the thing up, you have to scrape off this thin sheet of meat. And, um, since that, that sheet of muscle is pulling on the skin, it curls up totally like a fruit roll up, automatically because there's nothing to pull against. Um, and then you, you know, you could cook that, saute that, um, like anything, but it's really crunchy.

• 34:15Speaker 08

  It's kind of like, if you were, in, in my mind's, I, when we've eaten it and, uh, our kids have eaten it, um, it's, it's almost like you're chewing on cartilage. It really kind of pops in your teeth. And then the skin itself is boiled and dried and then shredded up and served, you know, like on a, on top of a seaweed salad. And we've never actually eaten much of the skin, but it's a very tough organism, um.

• 34:40Speaker 03

  Did you ever describe some of your biology students in the same manner? Just, just a mouth, gut, gonad, sphincter?

• 34:50Speaker 08

  Uh, 10th graders, right? You're nothing but a gut and a gonad.

• 34:53Speaker 03

  Yeah.

• 34:55Speaker 08

  They like that. In fact, years ago, I tried to convince my wife, uh, to, uh, allow, or decide on the, the first name Nad for one of our children. I thought, man, can you imagine if they're an athlete? Go Nad, go Nad, go Nad.

• 35:13Speaker 08

  I tell my students and they're like, Mr. Sheehan, you gotta do that. You gotta do that, but it never came to fruition.

• 35:19Speaker 03

  Oh. I love it. I love it. Um, yeah. So what, what's the, like the favorite thing? What, what is in, in the Tide Pool Tim world?

• 35:31Speaker 08

  Yeah.

• 35:32Speaker 03

  What's the, the favorite, uh, critter? To go after.

• 35:37Speaker 08

  Um, for meat eaters, but our, our top product really is Irish moss. It's a short red, um, marine algae that has carrageenan in it, which is a natural thickening agent. And you've probably heard of this, um, in your supermarket or maybe natural food store, but sea moss and sea moss gel. A lot of people, uh, especially in North America are getting on to eating seaweeds as a regular part of their diet. So we, we, we go out actually in this bay here at very low tide. And here's this red fuzz growing along the rocks and we use a cutter to cut it off. We rinse it out, we bring it back to our base into a greenhouse, spread it out on tables and dry it out. And when we're shipping it to our customers, it's usually typically a half pound or a pound of this dried.

• 36:21Speaker 08

  So the, the, the home consumer will take it, put it in a Vitamix or a blender with a little bit of water, some lemon or lime juice. And just kind of pulse it a little bit and it's the coolest thing. The seaweed gets liquid, turns into a liquid and then immediately, immediately just gels up like pudding. Um, and it has a beautiful red pink color to it. Uh, so our moss or Irish moss that we have here in the industry is called purple sea moss. And a lot of the moss that's out on the, on the market comes from, uh, like the Caribbean type areas. And they have a golden colored sea moss, but the same thing. You have a seaweed or a marine algae that's got carrageenan in it.

• 37:00Speaker 08

  And, uh, our customers swear by having a tablespoon of this gel in their regular smoothie or in their soup or whatever they're, they're cooking every day. Uh, and I mean, it's the weirdest product. Once again, it kind of hit us, um, around COVID because I, when the kids were young, I made a YouTube video for my YouTube channel about Irish moss and all these new customers kept calling, hey, I watched your video. I want some of this moss, you know, I want to save my life. And, uh, people call and they're crying. People are sharing this moss with their whole, um, their whole church, uh, uh, their neighbors, uh, people calling and saying it's cured them of, of, um,

• 37:42Speaker 08

  skin problems, uh, COVID, like everything under the sun, like it's a cure. So, uh, and I, I, I, that's a lot of anecdotal, um, kind of stuff, but people swear, uh, by the, the effects of eating. This Irish moss and really that's our number one product right now.

• 38:00Speaker 03

  Cool.

• 38:02Speaker 08

  Our fishing worms, our blood worms.

• 38:04Speaker 03

  Oh, yeah. Yeah, I like I like the balance there. Health and beauty. And blood worms. Yeah, yeah, yeah. I know where I lean personally.

• 38:17Speaker 08

  The we have so many categories of of products, you know, bait and fertilizer and food and and science and research. Um, that it just makes for a really fun day because each morning I I get on my laptop and I look at my orders and I go, oh, geez, I gotta go. You know, pick um, five pounds of moss and they need to run over here and pull these traps to get 12 herm crabs and then I'm gonna run to this other. Dock and get some C and M and E's. So it's really, you know, uh, in terms of what we've created with Gulf of Maine, it's it's just like a. Every day is a holiday. It's always fun. It's always exciting. Uh, and then we're able to populate our Instagram. Uh, with all kinds of amazing content every day. It's always fresh. It could be a dead seal washed up on the beach.

• 39:02Speaker 08

  It could be, you know, some bald eagles fighting over a dead eel uh, on the rock weed. It's just so much variety. Uh, and you know, we hunt, we fish. Uh, we forage, we eat mushrooms, we eat seaweeds, we, you know, it's it's really kind of a fun uh, way to to raise our kids and to um. Uh, just go about each and every day and we're we're making really good money. I mean, it's amazing. How this stuff that's just lying around here in this bay, you know, this is our virtual warehouse, if you will, and every day, whether it's. 20 below zero or it's 70 degrees out, I gotta be out here picking and collecting and and sort of. Um, sending these these boxes out all across mostly North America, but sometimes into Europe.

• 39:44Speaker 03

  Do you have internships available?

• 39:46Speaker 08

  Yeah, in the summertime and we, we just, we don't put out anything formal. We kind of wait for motivated students to, to get ahold of us and say, hey, we'd like, I'd like to come and hang out with you guys. What do you got? You know? Um, and we've had students from all around the country come. So if there's any listeners looking for a fun, uh, you know, variety filled summer, hit us up.

• 40:10Speaker 03

  Heck yeah.

• 40:11Speaker 06

  Well, Tim, Tim, thanks for joining us. Can you tell quickly if folks want to learn more about Gulf of Maine, where they can find you?

• 40:19Speaker 08

  Yeah. I mean, we have a, a great website and you can order, order all of our products. It's Gulf of Me.com. Uh, we have a, a nice Instagram for Ty Pool Tim. And also at Gulf of Me for the business. And then we have some Tik Tok, um, postings and also my YouTube channel. So, uh, yeah. All kinds of good stuff there. Some of it crazy, uh, some guts, some gonads and, uh, a whole lot of fun.

• 40:43Speaker 06

  Sounds perfect.

• 40:44Speaker 03

  Heck yeah. Well, thank you so much, Tim.

• 40:47Speaker 04

  Thanks, Tim.

• 40:50Speaker 06

  See ya.

• 40:51Speaker 04

  I think I'm going to order myself some sea cucumbers and limpets. Maybe that's special moss.

• 40:56Speaker 06

  Get some blood worms up in here.

• 40:59Speaker 03

  Yeah. Do some dead drifting?

• 41:00Speaker 06

  Mm-hmm. Yeah, I like it. It's gonna be good steelhead bait. I guarantee it.

• 41:04Speaker 04

  I love how I go for the health and beauty and snacks and you guys go for the bait.

• 41:09Speaker 03

  I, I would definitely get, uh, a supply of, of good seaweed too, for making poke and all that good stuff. Yeah. Uh huh, uh huh, uh huh. Uh, game, what do you want to do? Do you want to go, uh, do Randall's segment of fake news?

• 41:22Speaker 04

  Let's fake news it.

• 41:23Speaker 03

  How dare you fake news?

• 41:27Speaker 03

  Or do we want to do listener feedback?

• 41:28Speaker 06

  Let's do fake news.

• 41:43Speaker 06

  You can do anything you set your minds to, guys.

• 41:47Speaker 03

  I love it. Oh my gosh.

• 41:50Speaker 06

  Yes. Beautiful, Phil.

• 41:52Speaker 04

  Give it up for Phil, everybody. Oh my goodness.

• 41:55Speaker 06

  So in this segment of fake news, I'm going to share a selectively edited hunting or fishing related headline from the news. While Cal and Corinne attempt to fill in the blank with the multiple choice options. Only one of your choices is true, according to this news article.

• 42:13Speaker 06

  Phil, let's hit him with number one here.

• 42:17Speaker 06

  French Hunter 81 on trial for killing endangered blank. Is it endangered lynx, an endangered duck, an endangered frog, or an endangered bear?

• 42:33Speaker 06

  Ooh, got a little sound effect too. I think this segment is shaping up nicely, Phil.

• 42:37Speaker 03

  It's coming together. We'll see how it works in three or four years.

• 42:40Speaker 04

  Do we say our answers at the same time?

• 42:41Speaker 06

  Whenever you're ready. Whenever you're ready.

• 42:44Speaker 04

  C, frog.

• 42:45Speaker 03

  D.

• 42:47Speaker 06

  We have our answers frog and bear. One of you got it right. The answer's bear.

• 42:53Speaker 04

  Ah.

• 42:54Speaker 06

  The headline reads, "French Hunter 81 on Trial for Killing Endangered Bear That Attacked Him." This was reported by The Guardian. Andre Rives, I assume is how you pronounce it, was boar hunting in the Pyrenees Mountains when a female bear named Caramellus attacked him. He surprisingly encountered the cubs and was then charged and dragged by the bear by his leg before he shot it. He sustained injuries and had to be evacuated by helicopter. An investigation revealed that the bear was killed 400 meters, that's 1,300 feet, for those of us stateside, outside of an authorized hunting area and in a nature reserve. Fifteen of their hunters who also took part in the hunt are being prosecuted for various offenses,

• 43:36Speaker 06

  including hunting in the Montvalier Nature Reserve, one of the oldest reserves in the Pyrenees. The hunters argued that the boundaries of the reserve were poorly marked.

• 43:46Speaker 04

  Hmm, I thought that this, uh, elderly, elder gentleman was going after some prized frog legs.

• 43:55Speaker 06

  No.

• 43:56Speaker 04

  And they were gonna make a big deal out of it.

• 43:58Speaker 03

  Yeah, you're so racially biased.

• 44:00Speaker 06

  Yeah. I think you, yeah, you keyed in on the French part there.

• 44:04Speaker 04

  That was the, I fell for the trick answer.

• 44:07Speaker 06

  Well.

• 44:07Speaker 04

  Very good, Randall.

• 44:08Speaker 03

  81, man.

• 44:10Speaker 06

  81, getting after it.

• 44:11Speaker 03

  Was it a grizzly bear?

• 44:13Speaker 06

  Yeah, I believe it's a brown bear.

• 44:15Speaker 03

  Yep, that's so cool. So cool.

• 44:17Speaker 06

  Yeah.

• 44:17Speaker 03

  A lot of people don't know. Brown bears in Europe.

• 44:21Speaker 06

  Mm-hmm.

• 44:21Speaker 03

  Like, spitting distance from major tourist attractions, which is so cool. So cool. But I want to be 81 and be able to be attacked by a bear and drug and still.

• 44:32Speaker 06

  Survive and shoot it.

• 44:33Speaker 03

  Yeah.

• 44:34Speaker 06

  Yeah.

• 44:34Speaker 03

  And then, then gets a flight out of there.

• 44:36Speaker 06

  Yeah.

• 44:37Speaker 03

  He's getting ticketed and stuff.

• 44:38Speaker 06

  That's a hard old man.

• 44:39Speaker 03

  Yeah, hard old man.

• 44:41Speaker 06

  One to nothing, Cal. Phil, let's hit this second one. Blank responds to a story of pet deer being taken by the Pennsylvania Game Commission. Is it Ted Nugent? Elon Musk? Ellen DeGeneres? Or Joe Rogan? Who is responding to the story of a pet deer being taken by the Pennsylvania Game Commission?

• 45:06Speaker 04

  Ellen!

• 45:07Speaker 03

  It's a trick question. It's E, all of the above.

• 45:13Speaker 06

  Well, this is specific to one article that I found on the internet. That may well be true, but we're going with the article.

• 45:20Speaker 03

  Yeah, I'm gonna go with Teddy Nuggets.

• 45:22Speaker 04

  Yeah.

• 45:22Speaker 03

  Motor City Madman.

• 45:23Speaker 04

  I'm gonna... Pet? Okay. Hmm, I could see that, too. I'm gonna lean...

• 45:30Speaker 04

  To Ellen.

• 45:31Speaker 06

  Ellen and Ted, I'm afraid neither one of you got it right here. He's a busy man, Elon Musk! This story comes to us from PennLive.com. Elon Musk responds to story of pet deer being taken by the Pennsylvania Game Commission. A 64-year-old woman was arrested back in February for interfering with the Pennsylvania Commission, Game Commission authorities as they attempted to take away a pet deer named Baby. Baby was a wild-born deer, which made it illegal to keep as a pet and had been castrated and wore a dog collar. Baby's owner, Tammy Sheary, refused to allow entry to the police when they arrived with a lawful search warrant. Elon Musk, the head of Tesla, SpaceX, and the Department of Government Efficiency,

• 46:16Speaker 06

  quote tweeted a story about this incident recently, adding his own thoughts. Quote, "The authorities need to stop doing this," end quote. His tweet kicked off a shitstorm on social media with many users using the hashtag #SaveBaby, and they shared the video of the deer being forcibly led away from its enclosure. Real sad stuff.

• 46:38Speaker 03

  Oh, oh!

• 46:40Speaker 06

  Busy guy!

• 46:40Speaker 03

  The humanity.

• 46:41Speaker 04

  Very busy.

• 46:42Speaker 03

  The humanity. They need to stop doing this. Why?

• 46:47Speaker 06

  I don't know.

• 46:47Speaker 03

  Yeah, oh, he's too busy.

• 46:49Speaker 06

  Looks bad on cell phone cameras.

• 46:50Speaker 03

  Yeah.

• 46:51Speaker 06

  Alright, still one-nothing, Cal. Phil, hit us with the third headline.

• 46:56Speaker 06

  Police say reported swimmers in distress turned out to be blank. Is it duck hunters? Seals? Geese? Or spear fishermen?

• 47:10Speaker 06

  Oh. What were these purported, reported swimmers in distress?

• 47:18Speaker 04

  D?

• 47:20Speaker 06

  Yeah, I'm gonna go the, go D. Cal's going D, Corinne's saying B. Man, blanked you again here. The answer's geese. This story comes to us from New Zealand. Police and a rescue squad responded to a report about two swimmers in distress near Ferguson Park in Tooranga, New Zealand. Helicopter and Coast Guard crews searched the area for 45 minutes before the police gave the call to stand down. A police representative later stated that the search was called off when the reported struggling swimmers, quote, "turned out to be geese." Nonetheless, the people who mistook the birds for people did the right thing by making the report.

• 48:02Speaker 06

  Well, guys, it's a tough round. We've got one more question here. Let's see if Corinne can tie it at one, or if Cal's gonna run away with this victory. It's a good thing I can't get negative points.

• 48:11Speaker 04

  I think my performance on this game is kind of like trivia. I wonder which one's worse.

• 48:17Speaker 06

  Well, this is just nonsense, so. A man went deer hunting and accidentally stumbled upon blank. Is it a mammoth tusk, stolen cash, a murder victim, or a World War II era aircraft?

• 48:33Speaker 03

  I personally have done D.

• 48:36Speaker 06

  Hmm.

• 48:36Speaker 04

  What?

• 48:37Speaker 03

  Yeah.

• 48:38Speaker 04

  Uh. Is this article about you?

• 48:40Speaker 03

  No. Uh, I'm gonna go with C.

• 48:43Speaker 06

  A murder victim. Ooh, spooky.

• 48:45Speaker 03

  See you at the mall later.

• 48:47Speaker 04

  I think I was leaning toward B, stolen cash.

• 48:50Speaker 06

  B and C, are these your final answers? Blanked again! It's a mammoth tusk! No, I forgot to get a screenshot of this one. Oh, that's fine. Oh, is it like Iowa?

• 49:00Speaker 04

  We'll picture it in our minds.

• 49:01Speaker 03

  Oh, Texas.

• 49:02Speaker 06

  This one comes to us from Popular Mechanics. A hunter at the O2 Ranch in Texas near Big Bend National Park. Cool. Came across a strange fossil-like rock in the drainage area of a creek bed and took a photo with his phone. He then showed it to the ranch manager, who contacted researchers to come take a look. Turns out it was a single mammoth tusk, isolated from the rest of the skeleton. After two days of plaster casting that tusk, researchers removed it for transportation to Soul Ross State University in Alpine. And I wish we had an image of that, because darn, it was a good-looking tusk.

• 49:34Speaker 05

  Yeah, I really, I really blew it.

• 49:35Speaker 06

  Next time.

• 49:36Speaker 05

  That's a real dream. Real dream find. For a fellow like me. Um, do, do we want to jump over to?

• 49:45Speaker 04

  Listener?

• 49:46Speaker 05

  Listener.

• 49:46Speaker 06

  Phil, let's do some listener feedback here.

• 49:48Speaker 05

  We can do a few. We've only got a couple of it.

• 49:49Speaker 06

  Real quick, we're running late.

• 49:50Speaker 05

  Cup, a couple of.

• 49:51Speaker 03

  Well, what do you have to get to?

• 49:53Speaker 06

  Oh, I'm, I don't know. I mean, I don't have to do anything, but.

• 49:57Speaker 05

  Should we just go on until 5 o'clock?

• 49:58Speaker 06

  Yeah.

• 49:59Speaker 05

  I mean, like, who's stopping us?

• 50:00Speaker 06

  Yeah.

• 50:00Speaker 05

  We're not streaming anything else around here.

• 50:02Speaker 06

  Questions here.

• 50:03Speaker 05

  Uh, Nick? Corinne? Nick needs some details about your Wadad hunt next month. Uh, will it be filmed?

• 50:09Speaker 04

  Oh, um, well, uh, our colleague Cory, uh, is gonna be along with myself and my boyfriend. Uh, and he will be filming, uh, he'll, he'll, we'll probably do a GoPro and a little bit of social media stuff. Um, so some of it will be filmed. It will not be an entire episode. Um, it started out as a personal trip and, um, as these things go, the line between my work life and personal life is kinda super blurred, so.

• 50:41Speaker 06

  I was gonna say, it doesn't sound like Cory knows what he's getting into.

• 50:44Speaker 04

  Um, so we're gonna be in, in West Texas, uh, close to El Paso, um, on, on a ranch owned by, uh, the University of Texas El Paso. It's a research, uh, facility there. Um, that's all I'll say for now. Hopefully we all, uh, the three of us get one.

• 51:04Speaker 03

  It's also where MacGruber played tight end.

• 51:08Speaker 03

  A lot of people don't know that.

• 51:10Speaker 06

  Phil, what you got?

• 51:12Speaker 05

  Question for Dr. Randall from Michael. In addition to The Long Hunters audiobook, what are some other good books about Daniel Boone?

• 51:18Speaker 06

  Well, you've covered the essential source there.

• 51:20Speaker 05

  Nice.

• 51:21Speaker 06

  So I will add, uh, Robert Morgan's biography, Boone. And then there's a book called My Father Nathan Boone, uh, that was, uh, it's based on interviews with Boone's son, uh, taken by Lyman Draper. And, uh, and then organized into a book and published by Ted Franklin Baloo. That'll get you going.

• 51:46Speaker 05

  How's that Phil? That was perfect.

• 51:47Speaker 03

  Man who knows his sources.

• 51:49Speaker 05

  Jack asks Cal, what are some things Easterners can do to help protect Western public lands, uh, other than joining conservation organizations?

• 51:57Speaker 03

  Oh, Jack, well, first of all, these are your public lands, just like, uh, us Westerners consider them our public lands, just as Democrats, Republicans, independents, all the colors of the rainbow, it's your public lands. So, uh, yes, joining conservation groups, um, so they can point to your membership as somebody, uh, that they are representing is very helpful. But at the end of the day, you have got to notify your elected officials of your interests, needs and wants, right? And again, like we've been saying, very consistency consistently

• 52:37Speaker 03

  over the last couple of weeks, you can say, hey, love what's going on over here, but this stuff over here has me super freaked out. I do not like it. I love public lands. Um, I understand the value that they bring to all of us Americans and, uh, I need them protected, not broken up. Something simple like that. We're all in this together, buddy.

• 53:02Speaker 05

  Fantastic. Awesome. Phil, what you got? Oh, we've got a few more, but, um, our, we've got a, a, a good friend and colleague in the waiting room. I think we'll hit some of these at the end of the show. And if you guys, uh, want to submit some more questions, uh, send them my way and maybe we'll answer them at the end of the show.

• 53:18Speaker 03

  Excellent. All right. Yeah. Thank you for the questions. And you're going to have a lot more questions about this, which I think is the point. It's going to wake you up in the middle of the night. It's a real whodunit. It's a murder mystery brought to you by meat eaters own Jordan Sellers. Jordan, are you with us?

• 53:37Speaker 05

  Jordan, welcome to the show.

• 53:39Speaker 04

  Hey, Jordan.

• 53:40Speaker 09

  Thank you. Can you hear me? Okay.

• 53:41Speaker 05

  Oh, yeah. Sound great.

• 53:43Speaker 03

  What have you been working on?

• 53:46Speaker 09

  Oh, man. Well, exactly what you said.

• 53:50Speaker 09

  Last year, I was contacted by a guy who told me about a murder that took place in 2003 in Virginia. This murder was of a turkey hunter named David Stack. He was 44 years old at the time, and they never figured out who did it. And so I've been looking into this for about a year now. It's been pretty close. And put everything together into a single episode of a podcast that we're going to release next week during Turkey Week. So really excited to share that with everyone. Hopefully, we can get, I don't know, hopefully, we can get some, some new leads in this case because it's, it's been a long time since anything's happened.

• 54:33Speaker 04

  Can you tell us some details without giving too much away?

• 54:39Speaker 09

  Yes. So one of the big questions about this case is whether or not the person who committed the homicide knew what they had done. And so there's some evidence at the scene to suggest that this person actually walked up to David's body and removed his face mask to see who it was, and then walked away and never, has never come forward, has never told anyone what happened. There's some controversy about some other evidence at the scene, a cigarette butt, for example.

• 55:19Speaker 09

  There is some suspicious, there were some suspicious interactions with neighbors that we get into quite a bit. You can imagine, you know, the neighbors are who you're going to look into first. It was on about 190 acres in western, central Virginia. So there were some neighbors around, other turkey hunters. There were some, some pretty suspicious things that happened with the neighbors. So there's a lot to dig into. We, it's just a single episode. So, you know, we're not going to do a whole season on, on this one story, but there is a lot there to talk about for sure.

• 55:53Speaker 03

  Heck, yeah. And the title is Blood Trails: A Turkey Woods Cold Case.

• 56:00Speaker 09

  That's right.

• 56:01Speaker 03

  And when, when does this drop, Jordan? I believe next Tuesday.

• 56:06Speaker 04

  Yep, it'll be the Tuesday of Turkey Week.

• 56:09Speaker 03

  And we're putting it out on what feed?

• 56:11Speaker 04

  It's gonna be on this feed, the Meat Eater Podcast feed. So it'll come, yeah, it'll come on Tuesday and we, Jordan also interviewed our colleague Brent Reeves, who was former law enforcement. And so I guess you guys went into a little bit of kind of analysis of what we do know and what we don't know, correct?

• 56:37Speaker 09

  Yeah, that's right. For those who don't know, Brent was in law enforcement for a long time, over 30 years. And so his perspective was really important for this story. The Virginia Department of Wildlife Resources, the wildlife agency there is responsible for investigating this case. But they were pretty hesitant to say anything. And we talked a bit about that. But it was important, I think, to get that law enforcement perspective. You know, what are the sort of standard procedures for a case like this? You find someone's body in the woods, what do you do over the next 48 hours, over the next week? So we covered that. And then just getting a little bit more information about why the agency

• 57:22Speaker 09

  was hesitant to talk with us, to give us a lot of information. So Brent's perspective was super helpful and he brought, you know, his usual good-natured humor to that discussion. So that's in there as well.

• 57:35Speaker 03

  And could we listen to his magnificent voice on this podcast? Oh, wonderful.

• 57:40Speaker 09

  Yes, yes, we can. It's a big chunk of the podcast, actually. So that's a big plus.

• 57:48Speaker 03

  Heck, yeah. Well, yeah, we'll be looking forward to that on Turkey Week.

• 57:54Speaker 04

  Tuesday, you guys should all tune in and

• 57:58Speaker 04

  write us about what you think. It's our first venture into the true crime genre, thanks to Jordan's work in real journalism and investigation over the past year. And we might wanna-

• 58:14Speaker 03

  As per usual, if you solve this. It will be the only murder mystery podcast, true crime genre where conservation always wins. Exactly. Uh, we'll give you, uh, $500 donated to the conservation group of your choice.

• 58:30Speaker 06

  Jordan, are you, are you hooked now as a, as an, I assume this is your first, uh, murder investigation? Are you hooked now in the, I mean, what, what was that like for you? Cause obviously you're talking to people that are still like involved in the, I mean, family and, and people in that area. What was that like for you?

• 58:48Speaker 04

  That's a good question.

• 58:49Speaker 09

  Yeah. Yeah. No, I talked with, so the, the person who initially contacted us, um, is a guy named Kenny. And he was one of David's really good friends. So I talked with him. I talked with, uh, David's son who was there that morning. I talked with, um, David's brother who was also there hunting. And I talked with David's wife. So, um, yeah, it, it was, it was a, um, an interesting experience, uh, a humbling experience to, to talk with these people who, I mean, are really brave in my opinion. Um, you know, this, this happened over 20 years ago. And, and I'm asking them to dredge these, these things up, dredge up these emotions

• 59:34Speaker 09

  that, you know, I'm sure they would rather not think about that much. Um, but they care about their, their dad, their friend, their, their husband. They want to know what happened. Uh, they want to know who did this. And so they're willing to, to go through that. Um, to, to tell us a bit more about what happened. So, um, yeah, it was a, a really interesting experience. And, you know, we'll see, hopefully we can, we can do a few more of these if, if the, the audience likes them.

• 1:00:03Speaker 03

  Heck yeah. Sounds like good, powerful journalism. I'm looking forward to listening to it and, uh, yeah, please write in and let us know what you think.

• 1:00:12Speaker 04

  Thanks so much, Jordan.

• 1:00:14Speaker 06

  Thank you, Jordan.

• 1:00:14Speaker 09

  Yeah. Yeah, absolutely.

• 1:00:18Steven Rinella?

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• 1:01:02Steven Rinella?

  a set. Visit weathertech.com for your holiday shopping today.

• 1:01:08Speaker 10

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• 1:01:39Steven Rinella?

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• 1:02:20Speaker 03

  All right, team, are we feeling hungry?

• 1:02:23Steven Rinella?

  I think so.

• 1:02:24Speaker 03

  Do you want to go to the meat eater menu?

• 1:02:25Steven Rinella?

  Yeah.

• 1:02:26Speaker 04

  Wow, yes.

• 1:02:26Speaker 03

  Okay.

• 1:02:27Speaker 11

  Bacon tastes good. Pork chops taste good. Hey, sewer rat may taste like pumpkin pie, but I'd never know because I wouldn't eat the filthy mother.

• 1:02:36Speaker 05

  Mama mia.

• 1:02:40Speaker 03

  Oh, I love it. Okay, this is the segment Meat Eater Menu where we talk about things that we've cooked. Um, I believe, did Corinne and I share the only?

• 1:02:52Speaker 06

  No.

• 1:02:52Speaker 03

  No, and Randall.

• 1:02:53Speaker 06

  Start with Randall. I've got a whole thing here. Hold on, let me, uh, let me send out a, uh, let me send out a quick text here. Part of my, part of my presentation here. So I'm gonna get into a little dish we cooked up this week by way of a bison hunt that took place in January. And my wife Sydney was fortunate enough to shoot this year and a half ling, uh, cow on American Prairie, part of the American Prairie Harvest Program. And, uh, it was just a phenomenal experience. Phil, next slide. Our first dish that we made out of this was a, uh,

• 1:03:30Speaker 04

  Randall.

• 1:03:31Speaker 06

  Tartare, the raw egg out of the Danielle Pruitt Cookbook. Just a delightful little dish. Uh, really enjoyed that. We used a piece of loin and, uh, whipped that up like the day or two after the hunt.

• 1:03:45Speaker 04

  It looks beautiful. It looks like a cake. It's like in a mold and.

• 1:03:49Speaker 06

  Yep, yep.

• 1:03:50Speaker 04

  Hmm. Oh!

• 1:03:51Speaker 06

  Uh, then, uh, next slide, please.

• 1:03:54Speaker 03

  I'm sorry, Corinne, what are you reacting to?

• 1:03:56Speaker 06

  Hold on, Phil, you're all, you're along for the ride.

• 1:03:58Speaker 04

  I'm not gonna say anything. I'm not, I saw something, but I'm not gonna say anything.

• 1:04:01Speaker 06

  Some pretty standard steaks. I liked this steak. It, uh, I thought I cooked it well, so I just shared that photo. Next slide, please, Phil. That's what it looked like all plated up. That's a pretty standard, uh, preparation for us at home.

• 1:04:13Speaker 04

  Fancy.

• 1:04:14Speaker 06

  Next slide. We did some ribs. Uh, Cal was over for this, as was Cal's mom and Pat and Cal's aunt and her friend. And we had a little dinner party, the eight of us. Um, next slide, please, Phil. So we, we diced up those ribs and made a big old tray of ribs. Um, now finally.

• 1:04:39Speaker 06

  This week, in honor of St. Patrick's Day, Phil, next slide, please. Made a little cottage pie and some soda bread.

• 1:04:46Speaker 04

  Oh, look at this.

• 1:04:47Speaker 06

  And, uh, our good friend, friend of the program, Chili brought in a hot plate of cottage pie for everybody to try here.

• 1:04:56Speaker 04

  Oh, my gosh. This is the best.

• 1:04:57Speaker 06

  Little dish of peas and carrots and some potatoes layered on top. And the real trick here, the, the, uh, thank you, Chili. I appreciate that.

• 1:05:06Speaker 04

  Thank you so much, Chili.

• 1:05:07Speaker 06

  He's been sitting by the microwave for a good 50 minutes, so you're a good man.

• 1:05:11Speaker 04

  Oh, I love it. We all best not be sick because we're going to be sharing that fork.

• 1:05:15Speaker 06

  There, I've left four forks out there. Yeah, yeah, I'm counting, Phil. Don't go up. Let's reel them. The, the, the secret ingredient, Cal, do you know what it is here?

• 1:05:25Speaker 04

  Oh, goodness, that looks so good.

• 1:05:29Speaker 04

  Here, I'm just gonna use his fork.

• 1:05:31Speaker 06

  That is bison chorizo in there.

• 1:05:34Speaker 04

  Oh.

• 1:05:35Speaker 06

  Rather than burger, it's chorizo in the cottage pie.

• 1:05:38Speaker 04

  Did you make that or did, uh, Anna?

• 1:05:41Speaker 06

  Uh, Anna Borgman from Cast Farms made the chorizo.

• 1:05:44Speaker 05

  Oh, lovely.

• 1:05:45Speaker 06

  Sydney made the cottage pie and the soda bread. So really, I have no hand in this whatsoever. That's real good. Oh. Is that the Spanish chorizo? Yes. Yeah. Yes. Yeah. Very tasty.

• 1:05:57Speaker 04

  Mmm.

• 1:05:58Speaker 06

  Thank you. Thank you, Chili. Snort. He's handsome and helpful.

• 1:06:02Speaker 04

  That's so good. Phil, you want a fork? Come on over here.

• 1:06:06Speaker 05

  I would love one. I'm gonna wander over here.

• 1:06:07Speaker 06

  Yes, that's, oh, and then, Phil, if you hit the next slide. Oh, sure. Yeah, hold on a sec. Sorry. Sorry. We're doing this a little chaotic here. That's what it looked like. Sydney didn't like that picture because it has the, uh, the takeout container and she said it looks like we didn't make the food, but that's actually a takeout container with some pastries in it. I'll just let go of that.

• 1:06:28Speaker 06

  Corinne has, Corinne has taken control of the cottage pie.

• 1:06:31Speaker 05

  Well, here's, here, this is actually convenient because one of the questions, uh, Kyle asked was he, he wanted to know what's for lunch.

• 1:06:38Speaker 06

  Yeah.

• 1:06:39Speaker 03

  So there we are.

• 1:06:40Speaker 06

  A large piece of.

• 1:06:41Speaker 03

  Now you can watch us eat on camera.

• 1:06:42Speaker 06

  Bill, you can, you can get after that.

• 1:06:44Speaker 03

  Smell-o-vision.

• 1:06:45Speaker 04

  Gosh.

• 1:06:46Speaker 06

  And Cal thought I didn't prepare anything for Meat Eater Menu. That's just a whole story leading up to a tasty little dish that you can enjoy right here on Meat Eater Radio Live.

• 1:06:56Speaker 04

  Mmm, it's got a lot of white pepper in it. No, it's, it's, it's.

• 1:07:01Speaker 06

  Oh, yeah.

• 1:07:01Speaker 04

  Spicy and.

• 1:07:02Speaker 03

  Real good.

• 1:07:03Speaker 04

  Deli- oh my goodness. I can't make anything like that.

• 1:07:07Speaker 06

  Yeah, no, the, the chorizo was, uh, an accident. Sidney pulled out the wrong, uh, package, but I think it works quite nicely.

• 1:07:16Speaker 03

  Happy accident. I grew up with a lot of, uh, mashed potato ground meat combos, so.

• 1:07:22Speaker 06

  And, uh.

• 1:07:22Speaker 03

  Love it.

• 1:07:23Speaker 06

  Good use for frozen peas.

• 1:07:24Speaker 03

  Oh, wonderful.

• 1:07:25Speaker 04

  I have to step up my cooking game. Nothing I've made tastes like that.

• 1:07:29Speaker 06

  Alright, alright guys.

• 1:07:30Speaker 03

  Very well done. What do you got?

• 1:07:33Speaker 04

  Uh, it's, it's a shame coming after that. Um, I think the picture that I sent of the dish was after I had eaten most of it and then it was like in a little plastic Tupperware container. Um, so I think that was, what, last year, about a year ago's hog in Texas. Uh, I don't know if that was my first or second, um, Texas hog down south in, uh, way down south in Texas. Um, or if that was the one that we shot while podcasting? I can't remember. In any case, I cooked up, um,

• 1:08:16Speaker 04

  there was a, a, a pack of it in, in the freezer for, for a while and it just said trim. Um, trim for grind, but I really, I didn't have a grinder. I didn't really want to do that with it. So, um, when I defrosted it, I noticed that it was like part of, uh, part of, part of the leg, like what you'd do like a aso buko with. Um, and so a lot of, uh, gelatin and tendon and I just decided to kinda Asian hoisin sauce, soy sauce, um, I put a little bit of barbecue sauce in there. I thought I'd just kind of do, uh, do like a stew saucy type dish and, and throw it over rice. Um.

• 1:09:04Speaker 04

  And just lots of onions, threw it in the pressure cooker. And maybe there is a photo up there, but it looks honestly like that that's what was left out of uh from it after I realized that I should have taken a photo. But it doesn't look fancy. It, you know, looked like a pile of uh.

• 1:09:27Speaker 03

  Meat? Yeah.

• 1:09:27Speaker 04

  Yeah.

• 1:09:28Speaker 03

  Yeah. Yeah, that's the word. Yeah, meat's what you're going for there.

• 1:09:31Speaker 04

  In a little container.

• 1:09:32Speaker 03

  But it tasted good.

• 1:09:33Speaker 04

  Doesn't look so appetizing, but it but it tasted fine.

• 1:09:36Speaker 06

  I feel like a lot of my improv wild game dishes end up looking like that.

• 1:09:40Speaker 03

  Pressure cooker is a great tool.

• 1:09:43Speaker 04

  Brown stuff on a plate. Yeah.

• 1:09:46Speaker 03

  Great tool to utilize. Oh yeah. And then Cal, I can bring up, I can bring up yours. Just give me, give me one sec here. So I was explaining to Phil earlier that um I don't know how many of you folks use Instagram reels. IG? But I always have this like, oh, I'm gonna actually put something together here. And I have this epiphany of how with a little extra work, I can make it really good.

• 1:10:15Speaker 04

  Oh, my gosh.

• 1:10:16Speaker 03

  And that's the point at which I'm like, eh, I'm not gonna do that.

• 1:10:19Speaker 04

  Sounds like a banging cheese steak.

• 1:10:21Speaker 03

  Oh, so yeah, this is just your, your, you know, French dip. Which is, was a real staple growing up. You'd have like your pot roast one night, French dip the next night. Where um Christmas time would be like a prime rib type of deal.

• 1:10:39Speaker 03

  Your wild game meats can be very fantastic deli meats.

• 1:10:47Speaker 03

  There's no reason to not just take a big roast and put it on the smoker or, you know, even in the oven. And then just slice that whole thing really thin. Uh, that's all I did here and. Then, yeah.

• 1:11:05Speaker 05

  Just eat it right over the stove.

• 1:11:07Speaker 04

  What, what do you do to make that au jus?

• 1:11:09Speaker 03

  Well, so the, the au jus, that, that it's just bone broth?

• 1:11:14Speaker 05

  We gotta talk over the music so we don't get dinged. Yeah, this is great.

• 1:11:18Speaker 03

  I don't think I can adjust the volume in Instagram, so this, this might be a problem. I just wanted to highlight the music choice.

• 1:11:24Speaker 05

  Talk over it so we don't get dinged for copyright infringement.

• 1:11:27Speaker 03

  That's exactly the mode you need to be in.

• 1:11:29Speaker 05

  That is the good, good soundtrack.

• 1:11:31Speaker 03

  To smash a Sando like that, kids. Mmm. Mmm. Looks great. I'm gonna mute the audio now, but I wanted to give a taste.

• 1:11:38Speaker 05

  Yep, that's good, that's good.

• 1:11:40Speaker 03

  Um, and then the, yeah, the au jus, that's, that's bone broth, so I'll, I'll pack out as many bones as I can and then, um, put those in a big pressure cooker and nuke them for 30 minutes and then strain it out and can it. Um, so a lot of, a lot of time with the pressure cooker, but.

• 1:11:58Speaker 04

  I should do that.

• 1:11:59Speaker 03

  Oh, and yeah, it's.

• 1:12:01Speaker 04

  I have not. I have like a couple of huge elk bones that I haven't cut up, so I.

• 1:12:07Speaker 03

  Oh, yeah. And that stuff is like so reduced that the, the liquid's like tacky, like candy. Um, and it just makes, yeah, it's so good, so good. Get it blustery cold day and, get some bone stock out or like when we make wontons.

• 1:12:25Speaker 04

  Mm-hmm.

• 1:12:25Speaker 03

  We'll make a ton of wontons and then just freeze them. And then you crack open a jar of your bone broth and dump wontons in there and it's like instant wonton soup. It's killer. Really good. Really good, but hey, use your, if you get, if you're like, ah, I'm so sick of having big roasts and things. Just slice those things into deli meat and it actually freezes just fine. If you vac seal deli meat together, which I've done for like a bunch of our shoots and, and things, cause like always really depresses me to leave this freezer of awesome meat. Go on a shoot and the first place you go is Walmart to go buy a bunch of crappy deli meat.

• 1:13:05Speaker 03

  Instead of just making it at home.

• 1:13:07Speaker 04

  Yeah.

• 1:13:07Speaker 03

  That's the point.

• 1:13:08Speaker 06

  Mm hmm.

• 1:13:09Speaker 04

  Love it.

• 1:13:10Speaker 03

  Yeah, yeah. All right. Um, those are our recipes. Ish. Well, let us know how inspired you are.

• 1:13:18Speaker 06

  Yeah.

• 1:13:19Speaker 03

  By writing in. Um, because we love our instant gratification.

• 1:13:23Speaker 06

  Phil, speaking of that instant gratification, what's going on in the chat?

• 1:13:26Speaker 05

  Oh, well. Uh, Colton asks, Dr. Randall, the movie reviews are a great idea. Any interest in a monthly book club? I think we've talked about this briefly, but there's a reason that we went with movies instead of books.

• 1:13:37Speaker 06

  Yeah, there, there, I mean, there's always interest in a monthly book club. Um. I've gotten a number of requests for reading lists related to mountain men and long hunter things. Um, so I'm going to work on maybe a reading list for the website on those topics and then maybe you'll just get a wacky reading list, too. Uh, books about dinosaurs and World War II. And serial killers. What's next, Phil?

• 1:14:10Speaker 05

  Uh, Mogor, our good friend Mogor says, Corinne, parentheses for your food picture, it's ugly but tasty. In my language, ronda de fenom, I do not know how to, I can't do a Hungarian accent. Uh, and I will not try, but he says, believe me, it sounds really good in Hungarian.

• 1:14:27Speaker 04

  Right.

• 1:14:28Speaker 05

  He's offering some words of support.

• 1:14:29Speaker 04

  For that, I, I appreciate it.

• 1:14:31Speaker 06

  Shout out Mogor.

• 1:14:32Speaker 04

  Quite ugly. But, uh, tasty. Thank you.

• 1:14:35Speaker 05

  Yeah. Uh, let's see. Uh, Ron asks, Randall, have you ever had a Salins hot dog from Buffalo, New York?

• 1:14:44Speaker 06

  I have not, I have not, but I'm intrigued. I, I will take this moment to shout out my friend Eric in Nebraska, who just sent me a whole bunch of Wimmer's hot dogs, which are a regional staple there. Uh, he sent me a few varieties along with some famous Nebraska sauces and Cal and I have been plotting up, uh, A taste test at some point. So yeah, I'd be interested to learn more about Salin's dogs. Uh, but I haven't been to Buffalo in a good, long while.

• 1:15:16Speaker 04

  So Ron, if you feel like, uh, mailing Dr. Randall a package of those.

• 1:15:21Speaker 06

  I'm gonna, I'm gonna, I mean, I'd love it, but I'd encourage you not to after seeing how much money Eric spent on postage to send hot dogs across the country.

• 1:15:30Speaker 03

  You got a lot of hot dog content.

• 1:15:32Speaker 06

  A beautiful gesture.

• 1:15:33Speaker 03

  A lot of, a lot of people don't know. In fact, my significant other was just shocked to find out that Randall and I met at a hot dog stand.

• 1:15:42Speaker 04

  You did?

• 1:15:43Speaker 03

  Yeah.

• 1:15:43Speaker 05

  Oh. And you'll die in front of a hot dog stand.

• 1:15:46Speaker 06

  Yep, or Irv's Red Hots in Ketchum.

• 1:15:51Speaker 05

  Dermond? Der, Dermude Donnelly asks your.

• 1:15:54Speaker 04

  It's Dermid.

• 1:15:55Speaker 05

  Dermid. Oh, I've never seen.

• 1:15:57Speaker 04

  He's Welsh.

• 1:15:57Speaker 05

  Dermid spelled that way. Well, I learned something.

• 1:15:59Speaker 04

  Or Scottish.

• 1:16:00Speaker 05

  Great. Favorite store bought fish coating. Like, I'm guessing like a fry, like a, like a fry coating, if you have one, because they're not too hard to make at home, I would guess, but.

• 1:16:10Speaker 03

  Yeah. Yeah. I'm not too picky. Try to find something that, um, seems simple. So, yeah, you're just like your old fish fry stuff.

• 1:16:22Speaker 06

  Yeah.

• 1:16:22Speaker 03

  Not real helpful here.

• 1:16:23Speaker 06

  I don't know if this counts as a coating, but the, I like the Tony Shasri's spice blend.

• 1:16:29Speaker 03

  Yeah, it goes on the outside.

• 1:16:30Speaker 04

  Tony's, Tony's is good.

• 1:16:31Speaker 06

  Yeah.

• 1:16:32Speaker 04

  I don't think I've ever bought. I think I just flour or cornmeal and a spice mix or.

• 1:16:40Speaker 03

  Yeah, I do. I mean, panko with a little bit of cornstarch and white pepper is a good, good way to go and a little garlic powder.

• 1:16:48Speaker 05

  Rashad, you asked a great, a great trapping question, but I, um, I will hold off on that until Seth or Steve are here, unless Cal and Randall think they want to.

• 1:16:57Speaker 03

  Best I can do is quote Wayne's World on that.

• 1:16:59Speaker 06

  I'd take a swing, but it wouldn't be helpful to you, Rashad, my friend.

• 1:17:03Speaker 05

  Let's pass over it.

• 1:17:04Speaker 06

  I apologize.

• 1:17:04Speaker 05

  Taylor Made Outdoors, "Hey, new meat eater fam was brought into the world this morning at 5 a.m. A month early, so she's in the NICU, but she's beautiful and will be raised with Meat Eater Parenting slash Children's Books.

• 1:17:15Speaker 04

  Oh, congratulations.

• 1:17:16Speaker 06

  Congratulations.

• 1:17:18Speaker 05

  Thanks for watching the show next to your newborn baby and your wife who was unsure exhausted.

• 1:17:23Speaker 06

  Good wifi in the hospital. I know that from one of my many stays.

• 1:17:26Speaker 05

  Yes. I like this question. I don't know how you guys are gonna answer it. Brad asks, "What animal do you shamelessly wish was a game animal that is not and never will be?"

• 1:17:36Speaker 06

  Real weird and interesting question, Brad. Thank you.

• 1:17:41Speaker 06

  Uh, I mean, the obvious one for me is wild horses. They are, uh...

• 1:17:47Speaker 04

  That's a good one.

• 1:17:48Speaker 06

  They're, they have a tremendous ecological cost. Uh, they're, they're terrible for, uh, the health of our landscape and they're large animals, uh, that evolved on this continent. So there's, people have been hunting horses for a real long time, but now we don't, thanks to the Wild Horse and Broke Protection Act. I'm gonna think of another one that's weirder, but, uh, I'll turn it over to my colleagues while I chew on that.

• 1:18:16Speaker 03

  Oh, I love that one.

• 1:18:17Speaker 04

  Yeah, that's a great one.

• 1:18:19Speaker 03

  I mean, it's like, you had this amazing vehicle that you could also eat.

• 1:18:23Speaker 06

  Yeah.

• 1:18:24Speaker 03

  And then emotions just ran rampant. And it's like, oh no, that's not for eating.

• 1:18:30Speaker 06

  Mm-hmm.

• 1:18:31Speaker 04

  Have you, have you guys eaten horse?

• 1:18:32Speaker 03

  Yeah.

• 1:18:33Speaker 04

  Yeah, I have too.

• 1:18:34Speaker 03

  Yeah. Both like little like sashimi type horse and then, uh, sausage too.

• 1:18:39Speaker 04

  Okay, okay. I've done like, uh, like a prosciutto type cured meat cured horse.

• 1:18:45Speaker 03

  Yeah.

• 1:18:45Speaker 04

  But, but never a sashimi.

• 1:18:47Speaker 03

  Yeah.

• 1:18:48Speaker 04

  Type.

• 1:18:49Speaker 06

  What about you? Manatees? Panda bears?

• 1:18:54Speaker 03

  I think sea lions for us non indigenous.

• 1:19:00Speaker 06

  Predators?

• 1:19:01Speaker 03

  Yeah, sea lions would be. Yeah, cuz those sons of guns like. You're swimming. Imagine you're with a bunch of folks that you don't know all that well, but you trust. And you're way off the coast of California. And you're diving into the not great visibility Pacific Ocean out there. And you go through the dark and the murk in the top like 20 feet of the water column. And then right about the time you can start seeing some sort of structure on the bottom. Um, this big, huge. Fang tooth monster pops up right in your face and blows bubbles at you.

• 1:19:48Speaker 03

  And you're trying to control your breathing so you don't die.

• 1:19:52Speaker 06

  Mm hmm.

• 1:19:53Speaker 03

  I'd like to just. I'd like to eat one, kill one, eat one.

• 1:19:57Speaker 06

  Mm hmm.

• 1:19:58Speaker 03

  And our friend Heather DuVille was just telling me that um, the sea lions. They have a way more mild, more palatable taste than than like seals do.

• 1:20:09Speaker 06

  Interesting.

• 1:20:10Speaker 03

  Yeah, yep.

• 1:20:12Speaker 06

  Marine creatures.

• 1:20:14Speaker 03

  Yeah.

• 1:20:14Speaker 06

  Wild.

• 1:20:15Speaker 03

  Uh, Bill, Bill is asking, I'm sure directed at Cal, do feral cats count? Oh, feral cats count for sure, for sure. That's another stigma we gotta get rid of in this, in this country. Um, feral cat should be shot on sight.

• 1:20:31Speaker 03

  I mean, period. Oh, yeah, you can definitely eat those little disease ridden creatures for sure. For sure.

• 1:20:37Speaker 06

  Yeah, they are vectors for some weird pathogens, I feel.

• 1:20:42Speaker 03

  Yeah.

• 1:20:42Speaker 04

  Actually, we probably shouldn't eat them cuz.

• 1:20:44Speaker 03

  Yeah, our pregnant lady or used to be pregnant lady. She couldn't be around cats.

• 1:20:52Speaker 03

  So. That's that. Yeah. Yeah.

• 1:20:56Speaker 06

  But birds are not.

• 1:20:57Speaker 03

  Because they're a little disease carrying bird.

• 1:20:58Speaker 06

  And they they kill a lot of birds and there are reports coming out all the time about birds being in trouble, bird populations.

• 1:21:05Speaker 03

  Oh, directly linked to the extinction of several species.

• 1:21:09Speaker 06

  Mm hmm.

• 1:21:10Speaker 03

  And, yeah, like, we need, yeah, they, yeah, we're prioritizing um, some little killing machine that shouldn't be there over native species and it's it's insane.

• 1:21:22Speaker 06

  Mm hmm.

• 1:21:22Speaker 03

  Billions of birds and mammals, small mammals.

• 1:21:26Speaker 06

  Hmm.

• 1:21:27Speaker 03

  Yeah.

• 1:21:28Speaker 05

  Good. Thank you for bringing up the cats.

• 1:21:32Speaker 06

  Shout out, Bill.

• 1:21:32Speaker 05

  He means that too, from the bottom of his heart. Uh, I'm gonna be selfish and steal the last question.

• 1:21:36Speaker 03

  Yeah.

• 1:21:37Speaker 05

  Leland asks, what's the status of the Meat Eater Crew D and D campaign? Um, so I've actually been thinking about this a lot. Over a year ago, at the Christmas, company Christmas party, uh, not this last Christmas, but the Christmas before Spencer came up to me after a couple beers and say, hey, Phil, I was thinking like, how can we switch up trivia a little bit? I'm thinking like a, like a murder mystery party based on the fish heist, which if you don't know, some fish was, uh, stolen, quote unquote, out of the freezer in the office that Steve brought back from Alaska or something. No one copped to it. No one admitted to taking the fish. It's still, it's still out there somewhere or has been passed and is, uh, you know, it's, is, has been left to the, the great cycle.

• 1:22:20Speaker 05

  But, um, but we, it was never solved. And then I laughed and thought, oh, that'd be a lot of work, if that'd be a lot of fun. And then about a year passed and then just a couple of months ago, I had like a shower thought of like, man, that'd be a really good, like, D and D one shot.

• 1:22:33Speaker 06

  Yeah.

• 1:22:34Speaker 05

  So I have been, I have been writing this D and D one shot based on the fish heist. I'm like 70% done. I've got it like all mapped out in my head. I just got to find players. Um, Cal, you're currently an NPC in the game, but if you want to be a player, I would love to have you at the table.

• 1:22:52Speaker 03

  Oh, dude, I'm totally in.

• 1:22:54Speaker 06

  Yeah.

• 1:22:55Speaker 05

  Totally in. Same, same with you, Corinne and Randall.

• 1:22:57Speaker 03

  As long as you have the, the patience for a first timer.

• 1:22:59Speaker 06

  Yeah, we get all tuned up and watch YouTube videos and how to play D and D and then I'll be set.

• 1:23:05Speaker 05

  Uh, yeah, I, I, I, so anyway, I'm really excited about it. I don't know when it's gonna happen because I want to have a session where we play like a different game and teach people how to play. And then jump into this thing, but um, if, if I get the green light to, because I would like to record it. And if we, if it's good and fun and we, I get the green light to like drop it on the YouTube channel. I would love to do that. So that's, that is what's happening right now. Um, anyway.

• 1:23:27Speaker 03

  I love it.

• 1:23:28Speaker 05

  I hope it happens.

• 1:23:29Speaker 06

  Thanks for your trivia questions, Lou and Chad.

• 1:23:30Speaker 03

  Yeah. So, uh, big heads up to everybody. Next week is Turkey Week.

• 1:23:37Speaker 03

  What that means is we in the MEU, Meat Eater Universe.

• 1:23:45Speaker 06

  I like it.

• 1:23:46Speaker 03

  Mm-hmm, mm-hmm. Um, we'll be talking turkey, uh, all across the board. Turkey calling, turkey photos, turkey stuff. Um. So pay attention to that. We are going to be doing some giveaways. There's a turkey photo contest.

• 1:24:07Speaker 03

  We are gonna give away a free to you, First Light Tree Line Turkey Vest, which is a brand new vest. Um, new Phelps Turkey Calls. I played around with some diaphragms the other day that were really good. And the Mool Tree, Mool Tree Edge 2 Cell Cam. Send your best turkey photos to radio at themeateater.com. And if you think a normal Grippen grin is gonna win this contest, you're dead wrong. We want to see something different. A photo of your unique ornamental turkey trophy hanging in your man cave.

• 1:24:42Speaker 05

  Or lady cave.

• 1:24:43Speaker 03

  A fun pic, you know, whatever cave. A fun pic of your kids getting in on the action. Or a breathtaking landscape shot of your turkey honey hole through the mist and under daybreaks sun rays. Interesting way to write that. We will showcase the top three photos during next week's episode. Hosts will then pick a winner to receive a prize turkey package, which means you get to tune in, be involved, and you're gonna know. Live. Meat Eater Radio Live, whether you want or not, which is always fun.

• 1:25:17Speaker 04

  Very exciting.

• 1:25:18Speaker 06

  I'll be, I'll be one of the judges. So if you have a photo that you think speaks to me and my sensibilities, my aesthetic tastes, please give yourself, do yourself a favor and enter that bad boy, radio at the meat eater.com. That's radio at the meat eater.com.

• 1:25:35Speaker 03

  All right, gang. That's all we have for today's show. As always, thank you for tuning in. Um, we'll see you again next week.

• 1:25:42Speaker 04

  See you next week.

• 1:25:44Speaker 06

  Rock on.

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