Ep. 654: MeatEater Radio Live! Fishing in a Tornado, Otter Sex, and The Price is Right

Hosts Spencer Neuharth https://www.instagram.com/spencerneuharth/?hl=en, Corinne Schneider, and Cory Calkins https://www.themeateater.com/people/cory-calkins talk with fisherman Brian Johnson about fishing in a tornado, play MeatEater Price is Right, get schooled in some Chetiquette, talk about sea otter sex, and speak with butcher Anna Borgman of Chaos Farms. Join Steve Rinella and the rest of the crew as they go LIVE from MeatEater HQ every Thursday at 11am MT! They’ll have segments, call-in guests, and real-time interaction with the audience. 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

  This is an iHeart Podcast. Guaranteed Human.

• 0:04Steven Rinella?

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• 0:45Steven Rinella?

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• 1:30Steven Rinella?

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• 2:08Speaker 02

  Smell us now, lady. Welcome to Meat Eater Trivia. Meat Eater Podcast.

• 2:30Speaker 03

  Welcome to Meat Eater Radio Live. It's 11 a.m. Mountain Time on Thursday, January 23rd, and we're live from Meat Eater HQ in Bozeman, Montana. I'm your host, Spencer Neuharth, joined today by Corinne Schneider and Cory Calkins. On today's show, we'll interview Brian Johnson about getting caught in a tornado while fishing. After that, we'll play Meat Eater's Price is Right. Then, we've got a chat-a-kid about public land deer hunting, followed by Corinne, educating us about sea otter sex. And finally, we'll interview Anna Borgman about how to be a good customer at The Butcher. But first, Corinne, Corey, Phil, I have come bearing gifts today. This is for each of you. Phil, yours is over mine. Corinne, Corinne has described

• 3:14Speaker 03

  that it looks like tartar sauce. That is deer tallow balm.

• 3:21Speaker 04

  Ooh, thank you, Spencer.

• 3:24Speaker 03

  So this is off of my Idaho buck that I killed this fall. I killed him in early October. Deer are probably like their fattest, right at the end of September, beginning of October. They've like put on their winter coat and their winter fat by that point, but they haven't burned it all off by participating in the rut. So I killed this buck, probably at his peak fatness. Phil has a picture of him there. But anyway, I killed this buck. I peeled all that fat off of him. Took that home. I rendered it a few days later. Got a really nice, like amber color fat. That's right. That was all the fat distilled down to that, did in my slow cooker. And then,

• 4:07Speaker 03

  this past weekend, my wife and I made a bunch of products with it. And this that you're getting is what we're going to call our Buck Balm. It is the deer tallow. It's beeswax. It's yarrow-infused oil. The yarrow came from our backyard. And then essential oils. Yeah. So you could apply this stuff to your lips, dry skin, a fresh tattoo, your leather boots, leather purses.

• 4:32Speaker 03

  Whatever you want to put this on, and it's food grade, so uh.

• 4:35Speaker 04

  This is great, so you can eat it?

• 4:36Speaker 03

  Yeah, slather, I mean, I wouldn't, but uh, yeah, you slather wherever you want.

• 4:40Speaker 05

  But essential oils might give it off a funky taste, but it sure smells good.

• 4:44Speaker 03

  Yeah.

• 4:44Speaker 04

  Oh, yeah, it's a, mm.

• 4:46Speaker 05

  Thank you, Spencer.

• 4:47Speaker 04

  I probably shouldn't have eaten that.

• 4:48Speaker 03

  Corinne, Corinne has done some taste testing already.

• 4:51Speaker 04

  But it actually doesn't taste that, it tastes just a little, yeah.

• 4:53Speaker 03

  Tastes like essential oils, I imagine.

• 4:55Speaker 05

  Way to utilize the entire animal.

• 4:57Speaker 03

  It was fun, it was fun. Uh, you know, I, I kill, um, most of my critters during the rut, and they, they're just like, you know, not a lick of fat on them. Um, but Idaho has an early rifle season, um, and I've already got that same tag for this coming year, so I'm, I'm looking forward to pulling more fat off of that whitetail.

• 5:16Speaker 04

  Fantastic.

• 5:16Speaker 03

  To make, uh, more fun little products like this.

• 5:19Speaker 04

  Thanks for the gift.

• 5:20Speaker 05

  Yeah, thank you.

• 5:20Speaker 04

  It's already helped me crack knuckles.

• 5:22Speaker 03

  There you go, uh, very, very helpful.

• 5:24Speaker 06

  Isaac is asking how many, how many pounds of fat you got, I'm guessing unrendered, he's asking.

• 5:28Speaker 03

  Um, yeah, I, I don't know how to describe it in pounds, hmm, um.

• 5:33Speaker 04

  Ten?

• 5:34Speaker 03

  Hmm, I, I wouldn't say ten pounds, I would say if you took, how can I think about this?

• 5:40Speaker 05

  How many gallons?

• 5:41Speaker 03

  Probably like, uh, if you, if you had like a basketball, and you packed that whole thing full of fat.

• 5:47Speaker 06

  Shelby piped in and said eighty-one ounces.

• 5:49Speaker 03

  Eighty-one ounces, uh, okay, thank you Shelby, that, that is my wife, uh, I, I've encouraged her throughout this process to, uh, take some really good notes, so we, we were very satisfied with the project, or with the, the products this time, but, uh, next time, it's gonna be even better.

• 6:05Speaker 04

  The texture of it seems a bit whip, like it's whipped, it's light, did you whip it?

• 6:09Speaker 03

  Good, good job Corinne, yes, we did whip it, uh, and that makes it go a little bit further, so this, this stuff, I don't think it was either not whipped, or not whipped for very long, but we did whip a lot of our products, we made lotion, uh, we made butter, we made a body scrub, uh, we made chapstick.

• 6:25Speaker 04

  Yep, yep.

• 6:27Speaker 03

  Lot of different stuff, fun way to spend a Sunday in the winter.

• 6:29Speaker 04

  Do you guys make soap, too?

• 6:30Speaker 03

  We did not make soap, uh, quite yet, we, we thought about it, we did make a candle, though, with it as well.

• 6:36Speaker 04

  Yeah, nice.

• 6:37Speaker 03

  So, give, give me a review, after you've used this for a little bit on your, uh, your skin and your leather.

• 6:42Speaker 05

  Thank you.

• 6:42Speaker 03

  No problem. All right, uh, we're gonna get right into the show, joining us on the line first is Brian Johnson, who is here to talk about getting caught in a tornado while bass fishing in Texas, Brian, welcome to the show.

• 6:57Speaker 07

  Glad to be here.

• 6:59Speaker 03

  And while we talk to Brian, Phil is going to be playing that video that Brian took that day of fishing in that tornado. First thing, tell us about being on the water leading up to the storm.

• 7:11Speaker 07

  So I'd gotten up that morning. It was after Christmas. My kids had gone to visit some other family and I'd stayed back. So I thought, man, I'm gonna go fishing today. I knew that there was bad weather in the area, but all of the forecasts that I saw, storms that were coming, they were going to be moving north and east. So I thought as long as I look back to the southwest and there is no bad weather, then I should be fine. So I went out that day and I'd been fishing several hours before this video actually takes place. I'd fished for several hours. The fish, as you know, as an outdoorsman,

• 7:53Speaker 07

  crazy things happen in the wildlife when the barometric pressure starts fluctuating. And those fish, they were biting every cast, every other cast. So I called my friend Tony, who's in the boat here with me. I said, Tony, you gotta get out here. The fishing is amazing. They're going crazy. So we never intended to film a tornado. We're filming a fishing video and the camera was just left on during the tornado.

• 8:25Speaker 03

  It is really crazy footage. You can see it either on this episode on the MeDeer Podcast YouTube channel, or I just posted it on my Instagram channel. You'll get to see what it looks like to be on a lake in the middle of a tornado. You knew there was bad weather, but did you know that there was an EF3 tornado with 138 mile per hour winds in the area?

• 8:47Speaker 04

  Oh my goodness, is that what it was?

• 8:49Speaker 07

  So I knew that there was bad weather and I knew that there were potential for storms. When I left that morning, I checked the weather and then I'm not just checking the weather the whole rest of the time. I'm fishing. But I did have a few phone calls from some friends and family saying, hey, you ought to... You need to watch out for this. And I said, hey, look, man, if things moving north, everything to the south, in the middle of that storm, if you look south, it is still sun shining. So I mean, I was just foolish and and didn't pay attention. In fact, I went back and looked at a longer version of the video and you can hear my phone going off with the warning. So I would tell people, did I know that I was going to get in the middle of a tornado?

• 9:34Speaker 07

  And so I wanted to catch a fish so bad that I stayed out there during that? Absolutely not. But I will tell you, I thought tornadoes, my experience is they look like the movie Twister. It's this gray, skinny tornado moving across the sky. That's not what I saw. What I saw and what you see in that film is blue and it's very wide. I never thought a tornado would be that wide. That was a very rare occurrence for our area. So I thought when I saw it over there, I thought this is just a rainstorm. That that's rain over there and it's going to be moving north. So I'm not even going to get wet. By the time I knew that I was in a tornado, it was too late.

• 10:18Steven Rinella?

  And and at what point did you realize it was too late, though? Like, once the tornado was on top of you?

• 10:25Speaker 07

  Like, literally, when you're watching the video, and I've got my rod in my hand right there, I'm still planning on fishing at that point.

• 10:32Speaker 04

  Goodness, you lost a hat.

• 10:34Speaker 07

  Oh, I'm still fishing. I lost my hat. And then the wind started blowing real hard. And that's then it's the first time it's rained all day. Okay, so it starts to rain. And I looked over at my buddy. I don't think that I'm in a tornado till right about there. And then I said, Tony, we are in the tornado. And the reason I knew it wasn't because of the, the, the rain or even the wind, because I've been in storms before, but you couldn't breathe. Okay, the, the, the pressure changed. And I, and I just looked at him, I said, Tony, we're, we're in a tornado. We're in it right now. And you see me, the boat is standing

• 11:15Speaker 07

  still because I've got one of those, the, the Minn Kota Talon, the, the shallow water anchor that drives down into the ground. This boat during this whole process, it's only a cast away from the, from the boat dock. Okay. I'm not in the middle of the Gulf of Mexico. I'm on a 200 acre reservoir and I can see my truck sitting there. I'm, I'm thinking if anything, I'm so close to safety.

• 11:39Speaker 04

  Okay.

• 11:40Speaker 07

  The boat is anchored down and, and you see me turning around in the video and they're like, why is he staying there? Because I'm waiting for the anchor to come up. The anchor has me down. So then I, I start the boat, the anchor comes up and that's when we drive towards the shore.

• 11:58Speaker 03

  And you said it was hard to breathe being in the tornado. Uh, give us some more description of what it's like to be in the middle of a tornado. What could you see here? Feel?

• 12:09Speaker 07

  So you can't see anything. Okay. You can't see anything. We, we couldn't, I couldn't see the bank. I told Tony, I'm gonna go to the bank. I mean, it's just raining and it's just pelting us. And if you, if you're watching the video, there will come a point in the video, if you listen to it, that, that everything goes quiet. Okay. And, and during that quiet part, they believe that was, was when we went through actually the eye of the storm. Uh, and I'll tell you the, so the weather reports had, had been all over. We know for sure it was an EF3, but, but some of the, the local reports said that there were gusts up to 161 miles an hour.

• 12:50Speaker 07

  I will tell you this, it blew my truck off of the levee. It blew my buddy's truck off of the levee. It rolled another truck and on the street, right, right, probably 200 yards from where we are, there's the gate, there are massive power line, transmission lines that go to the beach, um, that go towards High Island and, and Bolliver Peninsula. And they were built to withstand hurricane force winds and they're the big steel ones that are in concrete at the bottom. Those were snapped in half on both sides of where we were.

• 13:23Speaker 03

  My goodness. Uh, so again, you can see this video on our YouTube channel. Uh, we're on my Instagram. The, the storm or the, the video sort of ends after the boat flips over and you guys are hung up in some shallow water at that point. Uh, where did the three of you wind up after the boat got turned over?

• 13:43Speaker 07

  Okay, so when you're watching the video and, and you see the boat flip over, when the boat flipped over, everyone was under the boat. Um, the, we're in the reeds, it's probably waist-deep water and, and we're, we're under the boat. Um, so my first thought is, I've got to get out from under this boat. So I'm, I'm telling you, I, I tried to get out from under the boat and, and my leg was, was hung on something. I don't know if it was the, the throttle or what, but I was stuck and,

• 14:22Speaker 07

  and I couldn't get out and, and the, the waves and the wind were just pounding me. So I, I think for a second, this is how they, how they drop, how they drown and die in the movies, okay? This, this is where it's over because I'm half under and half out and trying to hold on, but the waves are splashing in my face and, and I'm telling you at that time, I cried out to Jesus and he gave me a piece and said it's gonna be okay. And somehow, everything was calm. And I'm like, okay, this is not how my story ends. God's got a plan and a purpose for me. I need to just calm down. And, and so I calmed down and I was able to wiggle and wiggle and then my, my legs

• 15:05Speaker 07

  got free and I was able to get out. Now, the storm is still, the wind is still whipping. So I'm, I'm not wanting to get out of the boat. And I'll, I'll tell you this, and, and I believe this with all my heart. I, I believe that, that part of God's plan was that he saved me by flipping that boat and he saved my friend and he saved my dog. Because had the boat not flipped, we would have tried to get to the truck. Had we tried to get to the truck, we would have literally blown away.

• 15:35Speaker 04

  Oh, my goodness.

• 15:36Speaker 07

  On the lip.

• 15:40Speaker 03

  What was your dog doing while the storm was moving in?

• 15:44Speaker 07

  So that dog, Sam the Fisher Dog, and I got a lot of comments about how terrible I am for taking that dog fishing. You can't from going fishing, okay? So when the storm comes, you see him pacing back and forth and running around, and he does that a lot. Okay, but so he probably, looking back, he knew something was going on. When the boat flipped, he went and got up under the console and he just hung out until we flipped the boat back over and then he jumped in our arms and he got back in the boat. He was ready to go fishing the same day.

• 16:17Speaker 03

  And what's been the feedback like online from people who have seen the video?

• 16:23Speaker 07

  So a lot of the feedback has been, in fact, I took the, I took the video down after a while because I got tired of hearing what an idiot that I was and I, I would agree that that was a poor decision, but I, I told them, I said, you know, some people were excited to see that God spared us and delivered us and others just wanted to talk about we were an idiot and, and I've kind of used it to, to tell the story. This is what I believe, okay? And, and you may want to hear this, you may not. I should have died that day, okay? It's not a good idea to go fishing in 160 mile an hour winds. Everything points to all the destruction in the area. I should have died.

• 17:08Speaker 07

  But I was in a storm that was my fault. That's what I tell people. Sometimes we get, we face storms in life. Sometimes they're your fault, sometimes they're not. This was 100% my fault, but God still delivered me. So I've used this storm as an opportunity to tell people that, hey, if you're in a storm of life, cry out to Jesus. He can deliver you even if it's your fault.

• 17:33Speaker 03

  And what's the status of the boat and all the gear that was in the boat?

• 17:37Speaker 07

  So the status of the boat and all the gear was a total loss by the insurance company. But, but I am, and that's mainly because the value of the motor was, was, you can't replace the motor. It costs more than everything was worth. And since it went upside down, an insurance company is not willing to, to mess with that. But I will tell you this, I went fishing in it this weekend.

• 18:08Speaker 03

  Okay, good to know.

• 18:10Speaker 07

  In fact, we had this Texas storm with the, the blizzard and the cold weather and, and I, I tried to go, I couldn't get my boat out in the blizzard, but I did go fishing in some of the local ponds in the blizzard. And I tell people this, okay? I fished in a tornado and I fished in a blizzard and the fish is a lot better before a tornado, but I don't recommend either one.

• 18:34Speaker 03

  Okay, good to know. Last question for you, Brian, and you are more qualified to answer this than anybody I know, but is a bad day of fishing really better than a good day of work?

• 18:45Speaker 07

  And I haven't had very many bad days of fishing. All's well that ends well.

• 18:53Speaker 03

  Okay. All right. So, so still, the jury is still out on if a bad day of fishing is better than a good day of work. All right. Well, thank you for joining us, Brian. We're glad you got out safe to tell us your story.

• 19:05Speaker 04

  Brian, we're glad you're still here.

• 19:07Speaker 07

  Thank you.

• 19:10Speaker 03

  You guys ever been caught in any like insane, I mean, I've felt like I have, but once I saw this video, it was like, no, I've never been close to something like that before.

• 19:19Speaker 04

  I mean, not like that. I was in a sandstorm in Egypt, but that's about it.

• 19:23Speaker 03

  Is that scary?

• 19:25Speaker 04

  Um, it wasn't that, that, that bad, but yeah.

• 19:29Speaker 03

  Were you outside during it?

• 19:31Speaker 04

  I was outside.

• 19:32Speaker 03

  It had to be like painful.

• 19:35Speaker 04

  I was outside for a while until we got to our vehicle. You know, it's just a new environment. It's not like I grew up in a desert, you know? And so just to see how you can, you know, you see it in movies and in shows. And until you're in something like that, you don't realize the various

• 19:57Speaker 05

  Yeah.

• 19:57Speaker 04

  powers of Mother Nature and what you can, you know, what was previously calm can suddenly seem a little bit chaotic.

• 20:06Speaker 05

  Was there a wall, like a wave of sand coming towards you like I've seen in photos?

• 20:11Speaker 04

  No, I don't know if scenes like that are more, I'm sure that's actually real and not just film, you know, special effects, but, no, not like that. It was just very windy and sand is all around. So you can see the, the kind of how the wind funnels and how the wind spins up because it's, just kind of like in Brian's video, you see that with the water. You see that with vapor. You can see that bit with sand. Yeah, it's just, is a unique experience.

• 20:45Speaker 05

  Corey, you got anything that's ever rivaled what Brian experienced? Man, I can relate to not being able to breathe in the wind. I've hunted in some windy areas, you know, at least looking towards the wind. You can't see anything. You can't breathe. So you, you know, basically just turn and look the other way to catch your breath and then walk back into the wind. In April 2011, I was in a suburb of St. Louis when a EF4 went through St. Louis. I think it really messed up the Lambert Airport in St. Louis. It was actually the day I met my wife. Oh. So as a Montana kid, we were watching a movie in the theater and all of a sudden they're like, you gotta leave the theater. There's a tornado like 20 miles away. So you can't stay here. But where are they gonna send you to at that point?

• 21:25Speaker 05

  Well, they all suggested going to the restroom, but my buddy and I went outside and I'm not a smoker, but I went and smoked a cigarette that day. Yeah. And then I went, met my wife later that day. There you go. It all worked out. Yep.

• 21:38Speaker 04

  Memorable day.

• 21:41Steven Rinella?

  In military families, service is more than a job, it's a legacy. At American Military University, that legacy can help open new doors through education. If someone in your family served in the military, you could be eligible for reduced tuition. Take the next step with flexible online programs built for real life. Learn more at amu.apus.edu/military. This episode is sponsored in part by BetterHelp. Holiday season is damn near upon us. In my house, we've been talking about Thanksgiving pretty soon. We're going to start talking about Christmas and it could bring on a lot of stress. Also, holidays can bring on a lot of family issues.

• 22:26Steven Rinella?

  And sometimes when it comes to family issues, it might be smart for you to go and find someone you can talk to about it and to help make sense out of it all. Well, insurance options may now be available nationwide with BetterHelp. With insurance, many members pay $15 or less. Some pay nothing. BetterHelp does the initial matching work for you so you can focus on your therapy goals. A short questionnaire helps identify your needs and preferences. And their 10-plus years of experience and industry-leading match fulfillment rate means they typically get it right the first time. If you aren't happy with your match, go ahead and switch to a different therapist at any time from their tailored recommendations.

• 23:08Steven Rinella?

  BetterHelp is now in-network with more than 125 health plans, with many copays as low as $15 for eligible members. And if you don't have eligible insurance or live outside the U.S., you can still get 20% off your first month. Sign up and get 20% off at betterhelp.com/meateater. That's betterhelp, H-E-L-P, dot com slash meat eater. I'll tell you one thing that binds together all of the vehicles in the Ronella 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

• 23:50Steven Rinella?

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

• 24:26Speaker 03

  All right, our next segment is a new segment. This is MeatEaters Price is Right.

• 24:34Speaker 06

  Here it comes from Bozeman, Montana, MeatEater Radio's most exciting 15 minutes. It's The Price is Right.

• 24:43Speaker 03

  Yes.

• 24:44Speaker 06

  Corinne Schneider, come on down.

• 24:47Speaker 03

  Yeah, she's here. All right.

• 24:50Speaker 06

  Cory Calkins, come on down. You're the first two contestants on MeatEater Radio's The Price is Right. Now here's your host, Spencer Neuharth.

• 25:04Speaker 03

  Wow, what an intro. Just amazing. Phil was trying to downplay how well he would do that. He said, I don't quite have it in me. Oh, that's nonsense. To do it like a professional, but I'll give it my best. And his best was damn good, Phil. Well done. No, thanks. All right, this game is really simple. Phil is going to tell you about a product from the MeatEater Universe, and you need to guess its price. The player with the closest answer without going over will be declared the winner. If both players go over, then you'll both be told to try again. And the chat should play along as well, because whoever has the closest answer is going to get a shout out. Phil is going to be watching for that. All right, there are five products for today's show. Take it away, Phil.

• 25:50Speaker 04

  This is so good.

• 25:52Speaker 06

  Our first product is one night in the Governor's Suite of the Bass Pro Shops Pyramid. This 2,000 square foot suite is the Shangri-La of Memphis, Tennessee. From the third floor balcony, you'll be able to watch customers peruse the world's biggest Bass Pro Shops below. The room comes with a king bed, two queen beds, three bathrooms, two air tubs, three fireplaces, and a fully stocked kitchen. But no worries if you don't feel like cooking, you're just a stone's throw from Uncle Buck's Fish Bowl and Grill.

• 26:17Speaker 03

  Mm-hmm. And Phil is now showing us some photos of the pyramid and that Governor's Suite. Yeah, I hope the guy who asked for honeymoon recommendations is watching again this week because buddy, I know just the place for you. All right, Corinne and Cory, now you need to guess the price of a one night stay at the Governor's Suite of the Bass Pro Shops Pyramid.

• 26:41Speaker 05

  Man.

• 26:42Speaker 03

  They have their whiteboards in front of them. They're gonna write down their answer and our chat is also participating in this again. You need to come up with the price of the one night.

• 26:52Speaker 06

  Chat, I'm so proud of you, but holy crap, I'm not gonna be able to sift through all of these.

• 26:57Speaker 03

  Phil's gonna do his best. Uh, yeah. So one night at the Governor's Suite of the Bass Pro Shops Pyramid. This is the nicest room that they offer. Again, it has a king bed, two queen beds, three bathrooms, two air tubs, three fireplaces, and a fully stocked kitchen.

• 27:17Speaker 05

  Three bathrooms made me change my answer.

• 27:19Speaker 03

  Three bathrooms. He's added an extra $1,000 to 2,000 square feet.

• 27:24Speaker 05

  Wow.

• 27:25Speaker 03

  Uh-huh. You could live here.

• 27:26Speaker 05

  Yeah. Okay.

• 27:28Speaker 03

  And again, you can't go over. We're doing Price is Right rules. If you both, if you both go over, then you'll both be told to try again.

• 27:37Speaker 05

  Okay.

• 27:38Speaker 03

  Phil, how's our chat doing? Is anybody flirted with the right answer?

• 27:41Speaker 06

  We got a few close answers and I'm trusting our contestants in the room to not look at which comments I'm bookmarking. Cause that might give something away.

• 27:48Speaker 03

  Uh-huh. We're also trusting our live chat to not Google the correct answer. Uh, because our last guest, uh, he would tell you that guy. God is watching right now and he will know if you cheat at the meat eater price is right.

• 28:03Speaker 05

  Amen.

• 28:03Speaker 03

  Do both of you have an answer for the price of one night in the governor's suite to the Bass Pro Shops Pyramid?

• 28:09Speaker 04

  Yes.

• 28:09Speaker 03

  Go ahead and reveal your answers. We have Corinne saying $1,225 and Cory says $899.

• 28:21Speaker 03

  The correct answer is $1,539. Corinne was $300 off. She gets the first point. Now that is $1,499 for the room and $40 for the resort fee.

• 28:37Speaker 06

  And we have RM in the chat who guessed 1,500.

• 28:40Speaker 03

  Hell yeah, RM. He was only $39 off. Well done, RM. $1,500 for the best dang suite at the Bass Pro Shops Pyramid? If I had like, you know, six people in on this thing.

• 28:54Speaker 04

  We should totally do a bunch of couples, guys.

• 28:57Speaker 03

  Uh huh. Three couples will go to Memphis. We're gonna stay in the Shangri-La of Memphis, Tennessee.

• 29:03Speaker 04

  It's totally worth it.

• 29:05Speaker 03

  All right, Phil, what is our next item?

• 29:08Speaker 06

  Well, Spencer, our next item on the docket is a bison cheeseburger from Ted's Montana Grill.

• 29:13Speaker 05

  Oh.

• 29:14Speaker 04

  I think some of us might know how much that is.

• 29:16Speaker 06

  Ted Turner owns 2 million acres of land, making him the third largest landowner in America. What's he do with all that property? Well, he raises bison, of course, and after those buffalo have been slaughtered, some end up at Ted's Montana Grill, which has 38 locations from Atlanta to New York City to Bozeman, Montana. The bison cheeseburger comes with a slice of cheddar, lettuce, onion, tomato, and a side of fries.

• 29:35Speaker 03

  That's right, Phil, and the Bozeman location has 3.4 stars on Yelp, which is the same as the Taco Bell on Main Street. All right, Corinne and Cory, what's that bison cheeseburger cost?

• 29:48Speaker 05

  Wait, does it come with that Coke and maybe a milkshake?

• 29:51Speaker 03

  No, that's just their dolled up photo on their website. It's very pretty. It's got a little toothpick with an American flag. It's got what looks like, I don't know, a root beer float or a chocolate milkshake in the background.

• 30:04Speaker 04

  Purple onions on there.

• 30:05Speaker 03

  A giant helping of fries and then a bottle of Coke and you need to tell me what the price of that bison cheeseburger from Ted's Montana Grill is.

• 30:15Speaker 05

  That ain't no smash burger.

• 30:18Speaker 03

  Phil, you ever eaten at Ted's Montana Grill?

• 30:19Speaker 06

  I have several times. I gotta say, it's not one of my go-to places, but I don't think I've ever had a bad meal there.

• 30:25Speaker 03

  Okay, how about you Cory? What's your review of Ted's Montana Grill?

• 30:27Speaker 05

  I've been there a couple times and eh.

• 30:30Speaker 03

  You're a native Montana, so it must be like your favorite place. It has Montana in the name.

• 30:35Speaker 05

  Yeah, that's true, isn't it? I guided Ted Turner fishing once.

• 30:39Speaker 03

  Oh, tell us about that.

• 30:40Speaker 05

  Oh, he's a great guy.

• 30:42Speaker 03

  What kind of tip did he give you?

• 30:44Speaker 05

  But I definitely, uh, well.

• 30:46Speaker 03

  Fat one?

• 30:47Speaker 05

  I mean, it's just kinda all part of the program. It was, it was, it was a fat one, about like that cheeseburger.

• 30:51Speaker 03

  Uh huh, yeah, good. Corinne, you ever been to Ted's Montana Grill?

• 30:54Speaker 04

  Yeah, it's been a couple of years. I think I've been two or three times over the past few years. Maybe that, uh, Bison Burger went up in price. So we'll see what, we'll see what my number.

• 31:05Speaker 05

  Yeah, it's 2025.

• 31:07Speaker 03

  Again, we're looking at the price of a Bison Cheeseburger from Ted's Montana Grill. It comes with a slice of cheddar, lettuce, onion, tomato, and a side of fries. Are both of you ready?

• 31:16Speaker 05

  Ready.

• 31:17Speaker 03

  Go ahead and reveal your answers. Wow! I'm not, I'm not convinced there wasn't some, uh, cheating going on here, but we have Corinne saying $20.99, and Cory says $21. Incredible. The thing is, both of you are too high, so you're going to have to try again. Both of you will come up with a new answer. You know that it is less than $20.99.

• 31:46Speaker 06

  I didn't prep this sound, but if, uh, if I had, I would have done the two about brrr, brrr, brrr.

• 31:51Speaker 03

  There you go. Yeah, we don't, we don't even need the sound effect. Phil is the sound effect. So, again, both of our players were too high. We know that the correct answer is less than $20.99. Are you ready with your new answers? Go ahead and reveal your answers. We have Corinne saying $18.99.

• 32:10Speaker 05

  Keeping it high though.

• 32:11Speaker 03

  And Cory says $19.50.

• 32:13Speaker 05

  It's gotta be up in there. He doesn't have to go far to get his meat, but.

• 32:17Speaker 03

  The correct answer. Is nineteen dollars, Corinne was a penny off. Hey! Well done Corinne, she takes her second point. And Andrew Bryant was also a penny off.

• 32:28Speaker 06

  We had, we had six or seven people guess eighteen ninety-nine. No one guessed nineteen on the dot, though, as far as I can tell.

• 32:34Speaker 03

  Isaac Spencer, RM.

• 32:35Speaker 06

  RM again!

• 32:36Speaker 03

  RM, are you Googling this stuff?

• 32:37Speaker 04

  You know, we should have known that Ted is a classy gentleman and he wouldn't really be pricing things with ninety-nine cents at the end of his menu.

• 32:45Speaker 03

  Sure.

• 32:45Speaker 04

  That's kind of a different marketing ploy.

• 32:47Speaker 03

  Mm-hmm.

• 32:48Speaker 04

  So, a flat number is...

• 32:49Speaker 03

  It'd probably be, uh...

• 32:50Speaker 04

  More confident.

• 32:51Speaker 03

  An extra ninety-nine cents if you wanted like, an extra piece of cheese on there.

• 32:55Speaker 04

  Right, right.

• 32:55Speaker 03

  Or something like that.

• 32:56Speaker 06

  Or a pickle.

• 32:57Speaker 03

  So, uh, Corinne has already taken two points. Corey, you've got some catching up to do again.

• 33:02Speaker 04

  Wow, well, I'm piss poor at trivia, so I might as well be good at some kind of game around here.

• 33:06Speaker 03

  That, uh, that Bison Cheeseburger from Ted's Montana Grill costs nineteen dollars. Phil, what's our next item?

• 33:12Speaker 06

  Well Spencer, our next item is ice fishing... Oh, nope. Yep, there we are. Ice fishing gear from Facebook Marketplace.

• 33:18Speaker 04

  Ah.

• 33:19Speaker 06

  Shane from Billings said he hates the cold, so he's ready to give up this damn sport.

• 33:23Speaker 04

  Shane from Billings.

• 33:23Speaker 06

  His ice fishing lot includes a Cabela's collapsible hut, ice screws, two ice fishing poles, two rod holders, ice scoops, and an ice shovel. Oh, let me start that music again. And a Cobra Strike Master gas-powered ice auger with an eight-inch blade. Everything has been stored in a climate-controlled garage and is like new, but it hasn't been used in eight years.

• 33:40Speaker 03

  Mm-hmm. And Shane's other Facebook Marketplace listings include a nineteen seventy-six Harley and a two thousand nine Kawasaki. He says he'll accept this dollar offer for the ice fishing gear, or OBO, which is Or Best Offer. So, what does Shane want for this ice fishing equipment?

• 34:00Speaker 04

  Is that, is that Cabela's tent, uh, insulated?

• 34:04Speaker 06

  No.

• 34:04Speaker 04

  Like an Eskimo?

• 34:05Speaker 03

  It does not appear to be insulated. Again...

• 34:09Speaker 04

  Alright, that brings the price down.

• 34:10Speaker 03

  The stuff that he's offering is a Cabela's collapsible hut.

• 34:13Speaker 04

  Oh, okay.

• 34:14Speaker 03

  Ice screws, two ice fishing poles, which I couldn't see the brand on them, two rod holders, two ice scoops, and a shovel with a gas-powered ice auger that has an eight-inch blade.

• 34:26Speaker 04

  I mean...

• 34:26Speaker 03

  I found this on Facebook Marketplace. Marketplace yesterday and if someone is interested in all this gear you just hop on the Billings Facebook Marketplace and you'll find you'll find Shane's listing.

• 34:38Speaker 05

  Tip up. So what'd you say about the auger? What was wrong with it?

• 34:41Speaker 03

  Uh, well, I, I, he said in his listing, it said the carburetor might need to be cleaned. Um, nothing, he didn't say anything was wrong with it. Uh, it's a gas powered ice auger with an eight inch blade and everything has been stored in a climate controlled garage, which is a big deal. Phil is showing us photos of all of these products thus far. Uh huh. He showed us some pictures of the Bass Pro Shops Pyramid Governor Suite. Then he showed us a picture of Ted's Bison Cheeseburger and now we're looking at Shane's listing from Facebook Marketplace of ice fishing gear. Are both of you ready?

• 35:18Speaker 05

  And he's hard up to get rid of it, it sounds like. Had a couple of bad years.

• 35:22Speaker 03

  He's listed multiple things on Marketplace right now. He must be looking to, you know, clear out the garage a little and he said that he's looking for this amount of money or best offer. So think about that when you're coming up with your answer. Is everybody ready?

• 35:37Speaker 05

  Yep.

• 35:37Speaker 04

  He's sick of the cold.

• 35:39Speaker 03

  He's sick of the cold. That's right. I went to his Facebook profile to look at it afterwards.

• 35:43Speaker 04

  He's from Florida?

• 35:43Speaker 03

  No, he's from Billings.

• 35:45Speaker 04

  But no, no, but I mean.

• 35:46Speaker 05

  Sounds like Billings.

• 35:47Speaker 03

  Oh, baby.

• 35:48Speaker 04

  I was thinking he was from someplace else. He moved to Billings. He got into it. He got too cold. He wants to.

• 35:54Speaker 03

  He shared this on his profile. Someone said Shane, why are you getting rid of that stuff? And he said, cause I hate the cold. Both of you ready?

• 36:00Speaker 05

  I mean, Billings is usually warmer.

• 36:01Speaker 03

  Go ahead and reveal your answers. We have Corinne saying $559 and Cory says $250.

• 36:10Speaker 04

  Cory's gonna get this one right. Cause I don't, I don't really know.

• 36:13Speaker 03

  The correct answer.

• 36:14Speaker 04

  I don't really know.

• 36:15Speaker 03

  Is $350. Cory takes that point. Well done Cory. It is two to one going in to our fourth item.

• 36:26Speaker 06

  We had three people guess 350. We had Max, Ben and Joey.

• 36:30Speaker 03

  Well done Max, Ben and Joey. Got it dead nuts.

• 36:34Speaker 05

  He'll take 250 to get the hell out of there.

• 36:36Speaker 03

  That's right. I think if you offered him 250, head over to Facebook Marketplace, narrow your search to Billings and you can get Shane's ice fishing gear. Phil, what's our next item up for bid?

• 36:49Speaker 06

  Sorry, I'm pressing a lot of buttons here. Oh, Spencer, our next item is a cattle ranch in northern Kansas.

• 36:54Speaker 04

  Oh, it's beautiful.

• 36:55Speaker 06

  This 865 acre property is 700 acres of pasture, 160 acres of tillable land, and 5 acres of food plots. The ranch has deer, turkeys, pheasant, quail, squirrels, and rabbits, cattle not included. But it does come with two tower blinds and a 3,000 pound gravity feeder guaranteeing you'll kill a big giant whitetail buck every fall. If Spencer wins the lottery, he'll tell MeatEater, "Smell ya later", and is going to go buy this property.

• 37:19Speaker 03

  Mm-hmm, but I don't play the lottery, so you listeners are stuck with me. Now, I found this listing through Whitetail Properties, and now you need to guess that price.

• 37:28Speaker 04

  Hmm, for 850 acres in Kansas?

• 37:30Speaker 03

  865 acres, and how that breaks down is it's 700 acres of pasture, 160 acres of tillable, and 5 acres of food plots. Plus, it comes with a couple deer towers and a gravity feeder. Phil is showing you some photos-

• 37:47Speaker 05

  Oh, that's a big buck.

• 37:48Speaker 03

  ...of the property, and that's a trail cam photo from that property-

• 37:52Speaker 04

  Holy...

• 37:52Speaker 03

  ...on November 24th. Uh, we've got a triple main beam bruiser-

• 37:57Speaker 05

  Wow.

• 37:58Speaker 03

  ...who is helping himself to some corn, it looks like.

• 38:01Speaker 05

  God, I'm so stuck in Montana land prices that I'm having a hard time.

• 38:05Speaker 03

  865 acres in northern Kansas.

• 38:10Speaker 04

  I mean...

• 38:16Speaker 03

  See a lot of writing on these whiteboards. This is our fourth item. If Corinne were to get this right, she would win this week's game of Price is Right.

• 38:26Speaker 04

  This is...uh...maybe I'm really low.

• 38:30Speaker 05

  Yeah, just keep it.

• 38:33Speaker 03

  Maybe Cory went really high, and then you'll just win by default.

• 38:37Speaker 05

  That buck keeps the price high, though.

• 38:38Speaker 03

  Mm-hmm, Phil's showing us again some aerial photos of the property, plus a trail cam photo of a big giant whitetail buck. Are both of you ready?

• 38:47Speaker 05

  Yep.

• 38:48Speaker 03

  Go ahead and reveal your answers. Wow, we have Cory saying $1, and Corinne says $8 million.

• 38:56Speaker 05

  All right.

• 38:57Speaker 03

  This is probably the largest spread I imagine we'll ever have-

• 39:01Speaker 05

  Without going over.

• 39:01Speaker 03

  ...in a game of MeatEater Price is Right-

• 39:04Speaker 04

  I just don't know the Kansas market, you know?

• 39:07Speaker 03

  ...an $8 million difference in their answers.

• 39:09Speaker 04

  Hilarious.

• 39:09Speaker 03

  The correct answer... Is 2.4 million making Cory our winner of the fourth item. That's $2,700 per acre, which is actually kind of cheap. $2,700 in northern Kansas.

• 39:25Speaker 04

  Definitely stuck in Montana.

• 39:27Speaker 03

  Hey, that's okay, Corinne. Eight million. I bet he would take that offer if you said, hey, I'll give you eight million for this.

• 39:32Speaker 05

  I originally guessed 1.7.

• 39:34Speaker 04

  Sure he would too. Eight hundred and fifty acres? That's a lot. Can you lease that out for a lot of money too?

• 39:41Speaker 03

  Yeah, you could. Yeah, northern Kansas, that is, that's premier whitetail country. You'd have a line of customers if you said, I want to lease this property out. All right, it all comes down to our last item. Oh, and Phil, did we have anybody who got it close?

• 39:53Speaker 06

  Yeah, we had two. We had Gus and then apologies to the person I just had on screen, but you all saw his name, so.

• 39:57Speaker 03

  They got it right on the nose?

• 39:59Speaker 06

  They got 2.4. Yeah, two people said 2.4.

• 40:01Speaker 03

  Well done, Gus and the other guy.

• 40:02Speaker 04

  I wonder if they're from Kansas.

• 40:03Speaker 03

  Who was on the screen.

• 40:04Speaker 05

  Realtors, perhaps.

• 40:05Speaker 04

  Ah, there you go.

• 40:06Speaker 03

  If they work for Whitetail Properties, they're the broker. All right, it all comes down to this last item. Phil, tell us about the fifth thing for bid.

• 40:15Speaker 06

  Well, the last item on our docket today is a scoop of minnows from HR One Stop in Wabbe, South Dakota.

• 40:22Speaker 05

  All right.

• 40:23Speaker 04

  This is so good.

• 40:24Speaker 06

  There it is. HR One Stop is a gas station with a hardware store attached, making it a pillar of the Wabbe community, population 475. Their all-inclusive shopping experience offers fishing tackle, groceries, hot stuff pizza, video lottery, liquor, and of course, bait. It's Spencer's favorite place to buy minnows, and he's purchased thousands from them over the years.

• 40:43Speaker 03

  That's right, and I called them yesterday and I asked some high school cashier what a scoop of minnows is currently selling for. Now, you need to guess that price. We're gonna go to Sense on this, so if you think it's $9.99, you're gonna write down $9.99 for your answer. Again, one scoop of minnows from the place that I have bought more bait from than anywhere else on the planet, the HR One Stop in Wabbe, South Dakota. And Phil is showing us a generic stock image of a scoop of minnows, plus that actual gas station.

• 41:17Speaker 03

  Alright, do you players have your answer and do we have two decimal places in your answer?

• 41:21Speaker 05

  Yep.

• 41:21Speaker 03

  Okay, Cory, how do you feel about your answer?

• 41:23Speaker 05

  Not great. I've never bought minnows.

• 41:24Speaker 03

  Okay, Corinne, how do you feel about your answer?

• 41:26Speaker 04

  Yeah, I don't know. I could be off $1.00.

• 41:29Speaker 03

  Cory, the rare fishing guy who's never purchased a scoop of minnows.

• 41:33Speaker 05

  Nope.

• 41:33Speaker 03

  It all comes down to this. Go ahead and reveal your answers. We have Corinne saying $3.79 and Cory says $14.01.

• 41:45Speaker 04

  Is this embarrassing? Am I embarrassingly low?

• 41:48Speaker 03

  Both of you are too high, so you're going to come up with another answer. And then that's how we're going to declare winner. I love your answer of $14, Cory. Is it Arrested Development, Phil, where she's like, "What is a banana cost?"

• 42:02Speaker 06

  What's a banana cost, Michael? $10?

• 42:03Speaker 03

  Yeah, that's the vibe I got from Cory's answer there. What does a banana cost?

• 42:10Speaker 04

  This is so fun.

• 42:11Speaker 03

  So, Cory's answer of $3.79, is that what you had? $3.79 was too high. Both of our players are going to come up with another answer and hopefully after this round, we can declare ourselves a winner.

• 42:25Speaker 03

  Are the two of you ready?

• 42:26Speaker 05

  Ready.

• 42:26Speaker 03

  Go ahead and reveal your answers. Wow! We have Cory saying $1.88 and Corinne saying $1.89. Cory's gonna have to hope that he got it dead nuts to be the winner.

• 42:41Speaker 05

  Hot in here.

• 42:42Speaker 03

  And he did not. The correct answer is $3.46, making Corinne our winner. Well earned, Corinne. Your first answer, you were only like 30 cents off, so you were...

• 42:53Speaker 04

  Thank you, Spencer.

• 42:53Speaker 03

  You had it narrowed down.

• 42:54Speaker 04

  This is the most fun thing. We should, um...

• 42:57Speaker 03

  Oh, thank you.

• 42:57Speaker 05

  That was fun.

• 42:58Speaker 04

  This is so fun. This is great.

• 42:59Speaker 03

  You can go claim your prizes from HR upstairs. They've actually got the scoop of minnows, a cattle ranch. I already got all the fishing gear from Shane. And then we'll have a voucher for your one-night stay.

• 43:11Speaker 04

  Heck yeah, it's the best work bonus ever.

• 43:12Speaker 05

  And a new car!

• 43:13Speaker 03

  And a brand new car, that's right. Alright, thanks everybody for playing along and remember to help control the pet population. Have your pets spayed and neutered. All right, Phil, let's take a break for some listener feedback.

• 43:26Speaker 06

  Okay, once again, I feel like I always have some sort of disclaimer every time the listener feedback comes up.

• 43:31Speaker 03

  Hold on, who was closest on our last answer?

• 43:33Speaker 06

  Oh, we had Owen and Bradley both guessed 325. I think that was the closest. There might have been one or another one who slipped in there, but Bradley and Owen said 325. We have a few questions. Do a legitimate one first. Sad Squatch is asking, being brand new to an area, what would you consider to be a better use of time scouting public lands or searching for private landowners willing to let you hunt?

• 43:55Speaker 03

  Hmm.

• 43:56Speaker 06

  Thanks.

• 43:57Speaker 03

  I would say it depends on what you're hunting and where you're at, Sad Squatch. If you are looking to hunt whitetail deer and you live in the golden triangle of whitetails in Illinois, you're gonna probably knock on 100 doors and get told no 100 times. That's just the reality of like, looking to hunt a specific animal in a place that's known for it. But if maybe, you know, you're in eastern Colorado and you're looking to hunt whitetails there, or if you even, you know, lower your expectations to just small game or turkeys, you're gonna have a lot better odds of getting private land permission there. So, I would say it depends where you're at. How coveted is the thing that you're looking

• 44:38Speaker 03

  to hunt in that area and how much public land is there? The best answer I can give you, Sad Squatch, is do both of those things. The best hunters, they have a plan A, B, C, D, E, and to pull that off, it's probably gonna be a mix of private and a mix of public. Corey, Corinne, anything to add?

• 44:57Speaker 05

  Yeah, you were spot on. I mean, if you're targeting bull elk.

• 45:01Speaker 03

  Yeah.

• 45:02Speaker 05

  Knocking on doors isn't gonna get you anywhere without $10,000. So scout hard.

• 45:07Speaker 03

  There you go. Phil, anything else?

• 45:11Speaker 06

  Great. John is asking about your opinion about how close it is acceptable to set up next to someone while ice fishing. He noticed a lot of tight clusters of people on flats chasing lake trout.

• 45:21Speaker 03

  I would say it depends what everyone else is doing. If there's like, you know, already 12 guys in the area, I think you can be the 13th and... Just don't be the dude who set up the closest out of all 13 of those guys. But if there's only one ice fishing shack on this whole little lake or this stretch of lake, you best not be within like, you know, 50 yards of them, is what I would say.

• 45:47Speaker 05

  Go explore. Keep your distance.

• 45:49Speaker 03

  Sure.

• 45:49Speaker 05

  That drives me nuts, but I guess I'm not familiar with lakes that are just, you know, overpopulated with anglers. So that's a tough one, I guess, if it's really crowded.

• 45:58Speaker 03

  Corinne, what would you do? You'd be cool setting up next to those?

• 46:01Speaker 04

  No, I prefer to give others privacy and maintain privacy for myself, a little bit of space. So just, you know, show some decency and yeah, try to, try to space out a bit.

• 46:15Speaker 03

  Phil, are we still on air? Looks like it froze.

• 46:18Speaker 06

  Uh, oh no, it might have just frozen for the monitor. But yes, we are very much on air.

• 46:22Speaker 03

  Okay, any, any other?

• 46:24Speaker 06

  We've got a few more, but let's, uh, we'll, we'll hit them at the end and, uh, please keep submitting questions and we'll try to get them at the end of the show.

• 46:29Speaker 03

  All right. Our next segment is from Chester Floyd. This is Chetiquet. C-H-T-I-Q-U-E-T-T-E. Find out what it means to me. C-H-T-I-Q-U-E-T-T-E. Take care of C-H-T.

• 46:46Speaker 03

  This week Chester is answering a listener's question about deer hunting a buddy's spot on public land. Take it away, Chet.

• 46:55Speaker 05

  Hello, everybody. My name's Chester Floyd and I'm coming at you from Wisconsin this week. This week's Chetiquet, though, comes to us from a guy who does not want to be named. He writes, "I have an etiquette question. My friend and I have been deer hunting on a massive public land area in Ontario, Canada, called Crown Land for the past 13 years. It's taken us years to find good hunting spots." Excuse me. I hunt there throughout the bow season, the gun season, and the black powder season that's in December. My friend, on the other hand, only comes up for the first three days of the gun hunt.

• 47:36Speaker 05

  He baits and typically shoots the first legal deer that shows up, which is fine.

• 47:42Speaker 07

  By me, I have no problem with that. Here's the dilemma, though. For the past three years, my buddy has captured a monster buck on his camera right before the gun hunt. However, he always shoots the first deer that comes in, never giving himself a real chance at taking this big buck. So in my opinion, it's a miracle this buck has survived this long. So I asked my friend if I could bait, set up my camera, and hunt his spot for the upcoming muzzleloader hunt in December to try and bag this buck. His response was, "I think I'm gonna go buy a bow."

• 48:24Speaker 07

  Which was essentially telling me no. Quite frankly, I was shocked by his answer, and now I'm unsure what to do. Everyone I've talked to, including my wife, says that I should just go after this buck. So I'm considering hunting the spot without telling him. If I get the buck, I'll say it wandered into my area. He'd never know. Does this make me a bad person? Is this bad check it?

• 48:54Speaker 07

  I'll let you know.

• 49:06Speaker 07

  So it's a shared public land, spot as we know it. If your buddy cannot see, think your friendship's meant to be. Terminated at the thought of it, common sense is a lot of it. Although I hate to sit bait, if it's legal in your straight. So come December season hunting time, grab your muzzleloader, you'll be fine. Climb a tree and shoot straight, and take your wife on a date.

• 49:40Speaker 04

  Oh, Chester.

• 49:52Speaker 07

  Alright, so I don't think that's bad etiquette if you go and hunt that spot. I also don't-

• 49:57Speaker 05

  Think it's bad of your buddy to shoot any deer he wants. He can do that. But I think it's pretty poor friendship, if you will. If he doesn't let you go and try and get after this big buck and kill him. Because like, if it were me, I'd be just as excited if my buddy shot this big buck. It's a team thing here, you know, so those are my thoughts. Wow. Well done, Chester.

• 50:26Speaker 03

  That was great. Uh, the, the whistling bit is a new addition to Chedek.

• 50:31Speaker 04

  Love that.

• 50:32Speaker 03

  You guys have anything to add, uh, to this listener's dilemma?

• 50:36Speaker 05

  I mean, I'm with Chester. Just serenaded me to sleep during that.

• 50:40Speaker 03

  Yeah. Uh, most importantly, take your wife on a date.

• 50:43Speaker 05

  Yeah.

• 50:44Speaker 03

  During hunting season. That'll, that'll help every situation you're in.

• 50:49Steven Rinella?

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• 51:33Steven Rinella?

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• 52:07Steven Rinella?

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• 52:52Steven Rinella?

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• 53:31Speaker 03

  All right. Our next segment is let's talk about sex.

• 53:35Speaker 06

  Yeah, I want to talk about geese, want to talk about mice, want to talk about just as young as a velvet bison, the cloaking of a black cat chick of tea. I'd like to hear Steve say the word for come to tea. Because occasionally I want to talk about sex.

• 53:55Speaker 04

  Oh, yeah.

• 53:55Speaker 03

  Let's talk about sex is where Corinne enlightens us on animal kingdom mating. This week, she's here to educate us on sea otters. Take it away, Corinne.

• 54:04Speaker 04

  Well, here we go.

• 54:10Speaker 04

  Oh, sets the mood, Phil.

• 54:12Speaker 03

  Uh huh. What about the lighting? Oh, there it is.

• 54:13Speaker 04

  Oh, there we go.

• 54:15Speaker 03

  Now we're ready.

• 54:16Speaker 04

  Okay.

• 54:18Speaker 04

  Sea otter sex is aggressive, sometimes leads to death, and involves, here's a new word for everyone, odaxalagnia.

• 54:28Speaker 03

  That is a new word.

• 54:29Speaker 04

  It is. Odaxalagnia, from the Greek words for "with the teeth" and "lust", describes arousal through biting or being bitten. In this case, the special spot is the nose, so we'll call that fixation nasophilia. Sea otters, the largest member of the weasel family, breed throughout the year. Typically, multiple females live within a male's territory, and when a sexually mature female of about 3 to 15 years of age is receptive, the male will meet/mate with her. However, males are also known to force mating, regardless of whether a female is receptive.

• 55:15Speaker 04

  He approaches from behind, grabs her with his paws, and clamps down hard on her nose with his teeth.

• 55:23Speaker 03

  Just like Cory.

• 55:26Speaker 04

  Wow.

• 55:29Speaker 04

  Sometimes pulling her head underwater. The bite can result in deep cuts and torn away flesh. If her nose swells from infection and prevents her from eating, she could starve to death.

• 55:41Speaker 03

  Oh.

• 55:43Speaker 04

  My friend and fellow meat eater colleague and queen sea otter hunter Heather Duville of the Tlingit tribe in southeast Alaska

• 55:53Speaker 04

  has harvested hundreds of sea otters in her time. So she told me that some of the male sea otters she has harvested present with broken penis bones, likely from fighting or from mating. So, take that.

• 56:08Speaker 03

  Like Spencer.

• 56:11Speaker 04

  You guys.

• 56:15Speaker 04

  Heather's also documented male sea otters with large pink scars on their noses, or half-bitten-off noses, too.

• 56:24Speaker 04

  She told me that she once saw a pair wrestling in the water, and she thinks they were trying to mate, but were also fighting. And then she shot both of them.

• 56:33Speaker 03

  Oh.

• 56:34Speaker 04

  When she brought them into the boat, she found that the male had tons of bruises and bite marks, whereas the female had none. So she thinks that females will kick male sea otter ass just the same. Go gals.

• 56:51Speaker 04

  Sea otter mating occurs year-round, and females can enter the estrus period multiple times in a year. Some female sea otters will pair bond with a male for a few days and mate a number of times during this period. Others will mate with a few different males during their estrus cycle. Copulation is aquatic and prolonged. The pair will spin underwater for up to 30 minutes until mating is finished, and the male releases the female.

• 57:24Speaker 04

  As the affair tends to be quite vigorous, females can drown or die from the physical trauma. Shockingly, in some cases, males have been known to continue holding on to a female long after she has expired, meaning died.

• 57:41Speaker 03

  Wow.

• 57:42Speaker 04

  And Heather has also seen this behavior with her own eyes.

• 57:47Speaker 04

  Gestation lasts between four to nine months, and mom gives birth to a single pup, which she weans for about six months before it's on its own. And pups can't dive underwater until they get their adult fur.

• 58:02Speaker 04

  And here's a fun fact about sea otter fur. Uh, by the way, when Steve first heard this fact from Heather, he just couldn't stop telling anyone and everyone as though he were the first person to know this. So here goes. Sea otter fur is the most dense of any mammal. And there are more fur strands and hairs in a single square inch of their skin than there are on an entire German shepherd dog.

• 58:34Speaker 03

  Incredible.

• 58:35Speaker 04

  So about 850,000 to 1 million hairs. And I am actually wearing a beautiful sea otter scarf.

• 58:43Speaker 03

  That is beautiful.

• 58:44Speaker 04

  And made by Heather. It is the warmest thing I've ever worn. It's so soft. It's made from sea otters she's harvested on her own, tanned, stitched this together. And um, she's got a little online shop called Coastal Fur and Leather. And uh, yeah, so from our sea otter queen.

• 59:03Speaker 03

  I love that. What occasion are you gonna wear your sea otter scarf for besides media to radio?

• 59:09Speaker 04

  Oh goodness, uh, I wear this all the time just because it's comfortable. I'll wear it at home if I'm cold, I'll wear it out. I mean, it's, I've never, it's.

• 59:19Speaker 03

  At home? That's luxury.

• 59:21Speaker 04

  Yeah, oh yeah.

• 59:22Speaker 03

  If you have to put on a sea otter scarf at home.

• 59:23Speaker 04

  Absolutely. Thanks Heather, love you.

• 59:25Speaker 03

  Uh, the most amazing thing I heard in there was they breed throughout the year. That is incredibly rare in the animal kingdom. Most, most animals have like a two week period where they are doing their mating. Maybe it happens twice a year, um, but to hear that sea otters were just continuous breeders, uh, that's pretty amazing.

• 59:43Speaker 04

  I think, um, I'm, there's, I think it also depends, um, I have to read another note from Heather because she helped me with this, um, that there's also northern sea otters and southern sea otters. They give birth year round, she says, but the timing of births vary by location. So I wonder if that's impacted by, um, if mating tends to happen more during a certain period of time, uh, during the year, but it can happen.

• 1:00:13Speaker 03

  Yeah. Most, most animals, they time their breeding around when they're going to drop their young to be most advantageous for their young to survive, right? So like a fawn popping out in late spring, that's the best time of the year for a fawn to be on the ground. What that would tell me about sea otters, if they just continuously breed, uh, they just kick ass in any environment. Uh, it doesn't matter if it's summer or winter, uh, they're, they're just like got good odds of raising that pup. That's cool. Yeah. Thank you for Corinne for that. You bet. Moving on, this is our last interview of the day. Joining us on the line next is Butcher Anna Borgman. She's here to talk to us about how to be a good customer when taking meat to a processor. Anna, welcome to the show.

• 1:00:56Speaker 02

  Hi, how are you guys?

• 1:00:58Speaker 03

  We're doing good. Uh, Anna, you went to culinary school. Does everyone at culinary school learn how to butcher animals?

• 1:01:05Speaker 02

  I think so. I think it's sort of like a, sort of like a survey class in college, like a butchery 101.

• 1:01:13Speaker 02

  Cause every chef should know how to break down like, you know, a side of pork or a chicken or whatever. So yeah, I'm pretty sure everyone that goes to culinary school takes a butchery class or some sort of meat cutting class at some point.

• 1:01:24Speaker 03

  Okay. And how many animals? How many animals in your life have you butchered?

• 1:01:31Speaker 02

  In the thousands for sure. Yeah. I was trying to do the math. I was like, we would do six to seven beef in a day or, you know, 15 to 20 lambs. And that would just be day after day after day. And that's years and years of doing that. So definitely in the thousands. And then like, when I started doing slaughter, um, I've skinned and gutted thousands of animals. So yeah, it's up there.

• 1:01:53Speaker 03

  And of those thousands of animals, wild and domestic, uh, that you've butchered, which is the best and the worst to work with?

• 1:02:02Speaker 02

  The bigger, the better, I think. So like, I've got a bison that I have to finish cutting today and that's really fun. Um, smaller animals, you know, I like doing slaughter with lambs, um, and it's super easy to cut deer, but, um, just the smaller they are, the harder it is to really get anything substantial off of that. And, uh, it's just, it's kind of tedious. So, you know, you're cutting like backstrap steaks and they're teeny, teeny tiny. Whereas when you cut an elk or a bison or something, um, it looks like a steak.

• 1:02:32Speaker 03

  Yeah. All right. I got some general butchery questions for you. And then we're going to talk about how to be a good customer at the processor. Uh, vacuum seal or paper wrap?

• 1:02:42Speaker 02

  Paper wrap. I'd say paper wrap. It's, I didn't used to think that. I used to think backseal. Um, but after, you know, working at a shop where we really only did backseal, it kind of became more of a pain. Um, it's just, it seems easy when you start doing it and then, you know, you go through your freezer and you've got a bunch of broken seals and a bunch of, uh, freezer burned meat. So I like the paper wrap. The only downside is that you can't see what's in there. Um, I try to be really specific about labeling, like exactly how many steaks are in there or whatever it is. Um, so it's no guessing, but paper wrap, I think just holds up better in the freezer.

• 1:03:17Speaker 03

  Okay. Good to know. That's gonna change what I do at home. Uh, can you tell when a buck or a bull has been rutting?

• 1:03:26Speaker 02

  You know, kind of, but it seems pretty rare to me and I feel like from what I've heard from people, I should notice it more, but really if anything, it just smells maybe a little bit more like an animal, you know, but, um, I have found that hanging stuff, we have a cooler, which is really fun because we get to hang stuff instead of just cutting it immediately and kind of see how that changes the meat quality and the taste of stuff. Um, and I think if you notice anything in a ruddy buck or bull, if you can hang it for a couple of days, that seems to mellow it out a little bit, but I don't ever notice anything too crazy.

• 1:04:02Speaker 03

  Uh, can you explain what a dark cutter is? And have you ever seen a dark cutter in big game?

• 1:04:11Speaker 02

  I, I tend to think that game is gonna be a dark cutter already. It's gonna lean that way because it's already in a pretty high stress environment, whereas like a beef has a pretty chill life for the most part, right? And the only time it might be really stressed out, um, it's potentially right before slaughter, hopefully not, but that, that can happen. Um, and basically a dark cutter is just, it's It happens with lactic acid production right before the animal dies. And so that can mean either right when it's killed or right before it. If it's running or it gets hit and it ends up running right before it dies. Um, the lactic acid will use itself up really fast.

• 1:04:53Speaker 02

  And so then when it's dead, there isn't enough lactic acid to actually break the meat down the way you'd want it to. And that's how you'll end up with a dart cutter. But I think with game, they're pretty active and high stress or at least high strung anyway. So it's pretty rare that I notice anything like really, really obvious.

• 1:05:11Speaker 03

  Hmm, I, I like that perspective. That's a good way to think about dealing with antelope and elk and deer. Uh, what are some strange things that you've recovered in an animal's meat or organs?

• 1:05:24Speaker 02

  Um, I've seen some, I did a, an elk that was real mangy and the lymph nodes should be about the size of like a dime or a quarter. And these things were about the size of my hand, like they were huge.

• 1:05:35Speaker 03

  Oh.

• 1:05:35Speaker 02

  Uh, yeah. And it, I mean, the meat was fine. It was, you know, a little bit tough, but I think it ate fine. It was really, we did it in a burger just to be sure. But, um, I also, if you look at Steve's Instagram, I texted him a picture of a thing I found in, I think it was like the front shoulder of a deer that we were cutting for someone. And it's the weirdest thing I've ever seen. It was this little tumor cyst looking thing that had a bunch of little like yellow balls in it. It was bizarre.

• 1:06:04Speaker 04

  I forget what that's called, yeah.

• 1:06:06Speaker 02

  I know, I'm, I was trying to remember today what he decided it was. I know he texted it to some people like Hufflefinger and whatnot, but it ended up, we think it's like a, a keratin cyst sort of, so it looked like it had hair in it. And yeah, it was weird. It, it didn't smell like anything. I, I smelled it right when I found it. Cause I've seen plenty of cysts and abscesses and everything, and I'd never seen anything like that. So it seems like it was pretty harmless, but it was a weird thing to pull out of that meat for sure.

• 1:06:34Speaker 04

  Hey Anna, Corinne here. I look forward to meeting you in person one day soon.

• 1:06:40Speaker 02

  It'll happen.

• 1:06:41Speaker 04

  It'll happen. Just wondering about whether anyone asks for a different kind of cut, like different kinds of cuts, if they're angling to make like eastern cuisine. Because I was talking to my friend, a local chef in town, Linda Huang, who has Hummingbird's Kitchen here, and she was explaining to me how Chinese butchers will cut pork belly kind of from the top of the back down to the belly, and whereas here she's run into a lot of people who will butcher kind of from the head end of the animal to the tail end of the animal.

• 1:07:22Speaker 04

  Just wondering if there's, if you do things differently, if you understand, you know, what's behind that. I have no idea.

• 1:07:33Speaker 02

  I think that's something that's really interesting to me that I don't know a ton about, and I'd love to learn more about it, but I think of butchering as, especially in different areas of the world, it basically, you butcher the way you're going to end up cooking something, right? So it's like, if you follow the cuisine, you can kind of trace backwards to how they cut the animal. So it's like, you know, they're not in Japan, or China, or you know, anywhere, Thailand, whatever, it's like, they're not necessarily eating porterhouse steaks. That's a pretty American or British, you know, cut of meat. And I try to, I try to explain this to people when I'm teaching butchery, because people don't want to mess up their animal.

• 1:08:16Speaker 02

  But unless you're, you know, mistreating the meat and it's spoiling or it's dirty, there's really no way to totally screw it up. You're going to end up with something that you can cook in some way, and maybe that is more of a, you know, Asian-inspired dish, or South American, or African, or something. But yeah, that's really, really interesting to me, and I'd like to learn more about that, because it just, it gives you more freedom in terms of butchering. But it's definitely, the butchering practices are driven by the cuisine of the area.

• 1:08:46Speaker 04

  Totally makes sense. Thanks.

• 1:08:48Speaker 03

  Anna, every hunter is terrified that when they take meat to a processor, it's just going to get thrown into a big pile, and they're not actually going to get their own deer back. Is that a justified fear?

• 1:09:01Speaker 02

  Um, to an extent, I don't want to throw any other processes under the bus and I don't, I don't know, you know, I've only been to a few of them to see what they do, but um,

• 1:09:11Speaker 02

  basically, logistically, I think as far as grind goes, that would be the place where you might not get your specific meat back because a lot of places are using grinders that are 50-pound grinders, um, and so to utilize that grinder and their huge industrial stuffer, they need a lot of meat in there and you're not necessarily going to get 50 pounds of grind off your deer, right? So it only makes sense for them to put a few animals in there. As far as like steaks and other cuts, I would assume that you're getting it back, that's not hard to, to do, you know, people are just, even in a high production facility, they're going through animal by animal and I would assume that just like we did at the shop that I first worked at, you put it in a lug, it's labeled with a

• 1:09:53Speaker 02

  name and uh, it goes straight back to the person. The only, I mean, really, I think the only reason that people potentially don't get stuff back is really just a matter of necessity for grinding at scale, but we have really small equipment. So ours is like, our, our batches, the smallest we'll do is like 15 pounds, um, and we can do really specific, small batch stuff for flavors like sausages and whatnot, but um, yeah, I can see how people, you just got to get it all done and you have a huge grinder and you can't put 10 pounds of meat in there, so.

• 1:10:22Speaker 03

  Okay, we want to know how we can be a better customer when we bring meat to a processor, to the butcher, uh, but first, tell us, what are some things that bad customers do?

• 1:10:34Speaker 02

  I'd say my least favorite thing is people who don't have a plan for what they're gonna do with their animal and, I mean, like, we get calls all the time, day of, and like, I just shot, you know, whatever, and that's fine, I'm totally fine with that. Um, it's when it's been four or five days, especially during like archery season, and I get calls from people and they're like, I have this antelope doe, you know, it's in the back of my truck and it's been 90 degrees for five days and I, like, I'm tempted to say no, but I also don't want that animal to go to waste, but man, that stuff is, it's frustrating, cause, yeah, it's just, you're not gonna get the highest quality meat and it's a bummer. But besides that, dirty animals, um, you know, tendons cut on the back legs,

• 1:11:18Speaker 02

  that kind of drives me nuts, just for my ease of butchering, it's nice when I can hang it on a hook. And cut it off of there or off the rail instead of having to do it on a table. Um, and my biggest pet peeve I'd say is like teeny tiny little scraps of meat in game bags.

• 1:11:33Speaker 03

  Hmm.

• 1:11:33Speaker 02

  So I'll dump out the game bag and it's just like a disaster of like quarter and golf ball sized pieces of meat that are also covered in dirt and there's really not a lot I can do with that. And you know, you got to, it's, it's pretty, you're like, why would you put that in a game bag? But I don't know. I get, you know, you want to get it all out of there, but you know, think about yourself too, even if you're the one that's going to cut it. Think ahead a little bit and think, am I going to be able to do anything with this? You know, or should I just, you can keep it and give it to your dogs, I guess, but.

• 1:12:03Speaker 03

  Yeah. The easier we can make your job, the better product we're going to get back each time, I imagine. All right. What are some things that good customers do?

• 1:12:13Speaker 02

  Good customers keep things clean. Um, and you know, I know stuff happens and you drop it or there's just, there's only so much you can do and I'm, I'm very aware of that. Um, but I've seen some crazy stuff. So keeping things as clean as you can, cutting off those back legs. If you're going to put it in a game bag, get those back legs off. There is a joint in there. I know it's kind of hard to find sometimes, but just so you're not shoving a hoof with hide on it in a game bag with meat that you tried to keep clean because that kind of defeats the point sometimes. Um, and I'd say just having a plan, you know, like either reaching out to someone ahead of time, whether it's me or someone else that's going to process it for you, or just having a plan for how to deal with it because you know, by the time that animal's dead, um, you only have so much time to

• 1:12:58Speaker 02

  to deal with it and to be respectful to the animal and to get a bunch of really good meat for your family. So.

• 1:13:04Speaker 03

  All good notes. All right, Anna, tell us about your new endeavor, Chaos Farms.

• 1:13:09Speaker 02

  Chaos Farms, well, it started as a joke on, uh, my first day with my boyfriend. We went to the Hoff Brown and had a couple of cold smokes and came up with Chaos Farms and now it's a thing. So we have, uh, we've got goats, uh, weed eating goats. Eventually they're so cute. I'm, I love these boys. Uh, we're going to rent them out for weed control. That's kind of why we got them to see if they would eat, you know, the invasive weeds around here. Yeah. And they do a great job. So hopefully get more of those and kind of do some fire suppression work, um, around here. And then we've got a ton of chickens. We, we sell eggs and then we're doing, uh, game processing. And mobile slaughter. And eventually, we're gonna have a shop built so we can do uh

• 1:13:53Speaker 02

  custom exempt processing also for livestock, so.

• 1:13:57Speaker 03

  It's a great name and a great logo and I took my elk to Anna this year and she did a phenomenal job. I'm thrilled with what I got back and in fact, we ate some steaks last night. All right, Anna, well, thank you for making us better customers at The Butcher and thank you for joining us.

• 1:14:11Speaker 04

  Thanks, Anna.

• 1:14:13Speaker 02

  Thanks for having me. Bye, guys.

• 1:14:15Speaker 04

  Bye.

• 1:14:16Speaker 03

  All right, that brings us to the end of this week's show. Phil, let's get some final listener feedback.

• 1:14:22Speaker 06

  Yeah, a quick comment. We had a comment from someone during the sex segment saying, "My best friend's wife is a world-class marine biologist. She wrote an Oprah Book Club-listed book called Sex in the Sea: Our Intimate Connection with Kinky Crustaceans, Sex-Changing Fish, Romantic Lobsters, and Other Salty Erotica of the Deep."

• 1:14:38Speaker 03

  Wow.

• 1:14:39Speaker 04

  That is a

• 1:14:40Speaker 06

  So, yeah, it's a

• 1:14:41Speaker 04

  Fantastic title.

• 1:14:42Speaker 03

  Okay, there it is.

• 1:14:43Speaker 06

  So in case you guys want some more of what Corinne dished out today.

• 1:14:46Speaker 03

  Sex in the Sea, a very fitting cover for that book. Thank you for uh

• 1:14:51Speaker 04

  Thank you.

• 1:14:52Speaker 03

  That bit of info.

• 1:14:53Speaker 06

  Yeah, um Frederick says, "We need to start having more talks about what the crew has cooked recently." Uh, we haven't done a meatier menu in a while, but I thought the Q and A would be a good time to if you guys want to share anything fun or interesting.

• 1:15:06Speaker 03

  Cory, what you been cooking lately?

• 1:15:08Speaker 05

  Man, right now, I'm solo dadding, so it's burgers, tacos

• 1:15:13Speaker 03

  Uh huh.

• 1:15:13Speaker 05

  And a couple of frozen pizzas here and there.

• 1:15:15Speaker 03

  Okay.

• 1:15:16Speaker 05

  But, yeah, I mean, just the classics. Last night, we had a mule deer tacos, night before elk burgers. So I haven't really

• 1:15:22Speaker 03

  Okay.

• 1:15:23Speaker 05

  Tested my culinary expertise in a while, which is sad, but so I'm gonna have to break out some fine cuts. I've got a lot of my spring black bear that I killed last year that I still need to eat before this spring season starts, so I'm excited for that.

• 1:15:35Speaker 03

  Corinne, anything exciting coming out of your kitchen?

• 1:15:37Speaker 04

  I am actually fixing to make today for dinner um elk shank, which I actually have off the bone. And um pork belly. I was gonna do like a Chinese five-spice braise in a pressure cooker for a while, so.

• 1:15:54Speaker 04

  Soy sauce, sweet soy sauce, five spice, um, and uh, some uh, sugar and yeah, over rice.

• 1:16:04Speaker 03

  Okay.

• 1:16:05Speaker 04

  Yep.

• 1:16:06Speaker 03

  Last night I made uh, chorizo veggie soup. Um, I was very excited about that recipe. Tomorrow night I'm making a Cajun pasta that's using some venison sausage. And then Saturday, uh, making ossobuco.

• 1:16:19Speaker 04

  Oh, yeah.

• 1:16:20Speaker 03

  So.

• 1:16:20Speaker 05

  With your elk leg?

• 1:16:21Speaker 03

  With my elk shanks that uh, Anna was uh, cut up for me. So, very excited.

• 1:16:26Speaker 04

  I love how you plan daily.

• 1:16:29Speaker 03

  I do, well, I, I wanna make like one grocery run a week. Yeah, I wanna make one grocery run a week. Um, and to do that, I need to think about what I'm cooking each night.

• 1:16:37Speaker 04

  Got it.

• 1:16:37Speaker 03

  So I, I usually set out, okay, these are the seven things that we're eating this week.

• 1:16:42Speaker 04

  Love it.

• 1:16:42Speaker 05

  Did Anna cut the shanks into discs?

• 1:16:45Speaker 03

  She did. Oh, wow. It's uh, super convenient.

• 1:16:47Speaker 05

  Yeah. Oh, that'll be great.

• 1:16:49Speaker 03

  Phil, what else you got?

• 1:16:51Speaker 06

  Uh, let's see, what does the crew do? John asking about fishing on causeways that cross state borders. Have you guys ever run into this before or?

• 1:17:01Speaker 03

  Causeway? What's a causeway? Is that like a bridge?

• 1:17:04Speaker 06

  No, I, I, I think it's a...

• 1:17:07Speaker 03

  I don't know what a causeway is, John. I'm, I'm sorry. I'm not of uh, not of a lot of help there.

• 1:17:11Speaker 04

  Is a track, road, or railway on the upper point of here. Just take, take a pic.

• 1:17:16Speaker 03

  Okay.

• 1:17:17Speaker 04

  That picture.

• 1:17:17Speaker 03

  Oh, yeah. It's like, it's, it's like sort of a, a levee sort of thing. Um, what do we do about fishing one that crosses state borders? I think the most important thing, John, is just knowing the regulations. Um, a lot of states will have some sort of agreement about like, you can fish on this part of this stream, um, despite it like maybe crossing into this other state. So, uh, what do we do about fishing the causeways? I just think know your regulations and, and make sure you're legal. And if you need to have a specific license, license for a specific state, uh, make sure you got that because game wardens know, um, the sort of gray areas, um, where people may be breaking a law. Um, not that they're out there like trying to trap you. Um, but uh, you, you'll see more folks in those areas get tickets than, than other sorts of spots.

• 1:18:02Speaker 05

  Yeah. Certainly know where you are. Onyx, whatever.

• 1:18:05Speaker 03

  Yes.

• 1:18:05Speaker 05

  I found myself fishing into Canada on accident.

• 1:18:09Speaker 03

  Oh.

• 1:18:09Speaker 05

  I didn't think about it.

• 1:18:11Speaker 03

  International traveler.

• 1:18:12Speaker 05

  Yeah. Yeah, I fished my way up this creek and then realized I am probably in Canada.

• 1:18:16Speaker 03

  Yeah.

• 1:18:17Speaker 05

  Fished back, looked at the map, turned out, yeah, I was like a half a mile up in there.

• 1:18:20Speaker 04

  Lucky the border patrol, our friends at the border patrol didn't.

• 1:18:22Speaker 03

  They call them green pants up there, something like that. You're lucky the green pants didn't come on you down.

• 1:18:27Speaker 05

  Oh, no, it's cool now.

• 1:18:28Speaker 03

  Phil, what else you got?

• 1:18:29Speaker 06

  I'll do one more. What is the crew's favorite content to film? I guess this would mostly be a Spencer and Corey question. But Corinne, you've been on a few shoots.

• 1:18:41Speaker 03

  I, maybe you could tell over what I've made the last few years, but a lot of games. I love Meat Eater Trivia and love the meat pole thing, the Price is Right thing that was new today. I just love creating games like that. I hope that for our listeners or viewers that I'm, I'm doing something that's interesting to you as well as informative. So I just want to be entertaining and hope that you learn something along the way. That's my favorite content.

• 1:19:06Speaker 05

  Yeah, I mean, I've been on a few episodes with Steve and I don't know, just the rawness and the realness of being out in the woods filming a hunt that we do, the way we do it. It's good. It's a big team effort, obviously, but it's always amazing how it turns out in the end. So our hats off to our post-production team. Before and after, putting it out there for everybody to watch. It's a lot of fun to be a part of.

• 1:19:27Speaker 03

  Corinne, what are your favorite podcasts to record?

• 1:19:29Speaker 04

  Um, I mean, I think I have the most fun when we go out into the field and we try to see what we can film outside. We've done a couple of outside, outdoor podcast episodes. So that, that's been the most fun, you know, in an environment you don't really control. So you're not inside because most of the time we are inside in an environment we can control. So it's fun for me to do something a little different every now and then.

• 1:19:57Speaker 03

  Phil, anything else?

• 1:19:58Speaker 06

  Uh, I have a Sharpies asking, Phil, can you cook? The answer is sort of kinda.

• 1:20:05Speaker 06

  I mean, honestly, like in Meat Eater Trivia, I know most of the cooking questions, like even, even some that like Brody and Yanis and Steve just, just can't think of.

• 1:20:13Speaker 03

  You worked in a kitchen.

• 1:20:14Speaker 06

  I did, yeah. I've waited tables. I've worked in a kitchen and, and, you know, I try to, I try to pull my weight around the house. I make, I make dinner every, every, every now and then. But, you know. I don't want to juice myself up too much in case I actually do play trivia someday and I just tank on the cooking questions. So, uh, the answer officially is, not really.

• 1:20:35Speaker 03

  Good answer.

• 1:20:35Speaker 06

  Thanks.

• 1:20:36Speaker 03

  Yeah.

• 1:20:37Speaker 06

  I think that'll do it, Spencer.

• 1:20:38Speaker 03

  All right. Thank you, Phil. Thank you, chat. Uh, we'll see everyone back here in one week. Thanks for watching. Thanks, guys.

• 1:20:55Steven Rinella?

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• 1:23:03Speaker 00

  This is an iHeart Podcast. Guaranteed Human.