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

Hosts Janis Putelis, Brody Henderson, and Cory Calkins have one last dispatch before Janis' big race in the Crazy Mountain 100, chat with habitat manager Jared Van Hees about his work in Michigan, discuss the fitness it takes to be a hunter, talk with Ashley Morgan-Olvera of the Texas Invasive Species Institute about all things worms, and peruse the MeatEater Menu.

Watch the live stream on the MeatEater Podcast Network YouTube channel.

Subscribe to The MeatEater Podcast Network

MeatEater on Instagram, Facebook, Twitter, and YouTube

See omnystudio.com/listener for privacy information.

Episode Transcript

Speaker 1 (00:04):
Smell us.

Speaker 2 (00:05):
Now, lady, welcome to meet Eater Trivia, the Metater podcast.

Speaker 3 (00:29):
You're live, Giannis.

Speaker 1 (00:31):
Welcome to me Eater Radio.

Speaker 2 (00:33):
I'm your host, Y hospital Us, and today I'm joined
by Big Bad Brody Henderson and the capable Corey Caulkins.
It's eleven am Mountain Standard time. That's exactly seven days,
nineteen hours before I start my journey running one hundred
miles in the crazy mountains of Montana. On today's show,
we'll talk with Habitat manager manager Jared Van Heyes while

(00:55):
he's hard at work on his Michigan property. Brody and
Corey will share their pre hunting season fitness routine. Actually,
Morgan Olvera from the Texas Invasive Species Institute is here
to talk worms, and finally we'll see what the crew
has been cooking lately. But first, since Spencer's not here, fellas,
let's start off with just some general chit chat and

(01:16):
catch up a little bit.

Speaker 1 (01:18):
Will the real Yannis Ptelis please stand up?

Speaker 2 (01:21):
Please stand up?

Speaker 1 (01:24):
Are you just saying that because I told you my
wife's been calling the M and M see the live chat.

Speaker 3 (01:29):
Is exploding with eminem references.

Speaker 4 (01:31):
You look like slim shady.

Speaker 2 (01:32):
Okay, well, then there you go.

Speaker 1 (01:35):
I was not my goal.

Speaker 2 (01:36):
I'm just uh, I'm gonna run this race in a
week and a lot of times. For these big races,
people like to people that are sort of middle of
the pack and lower, which is where I'm gonna come
in at. You got like to have some fun with it,
you know, dress up sure, and so I didn't really
have any like costumes that I was gonna wear and
didn't feel like that's gonna be comfortable running in that

(01:58):
kind of stuff. So I thought, what could I do
to be fun?

Speaker 1 (02:01):
Bleach my hair?

Speaker 4 (02:01):
It's great.

Speaker 2 (02:02):
The last time I bleach it, I went back in
some photos. I was twenty one years old, so that's
twenty six years ago.

Speaker 1 (02:09):
Last time I had hair. I was twenty one years old.

Speaker 2 (02:13):
Wow, did you ever bleach your hair?

Speaker 5 (02:15):
No?

Speaker 1 (02:15):
My like I had, like it wasn't that faky blonde,
but it was very light like yeah blonde.

Speaker 2 (02:22):
Yeah, I had pretty blonde hair too.

Speaker 1 (02:23):
As a kid.

Speaker 2 (02:24):
I did diet a lot, though this was very nostalgic.
To have my wife do this to my eggs brought
back the skater days. I pretty much did every color
under the rainbow over the course of maybe I don't know,
three or four years.

Speaker 1 (02:37):
So you said it's all about having fun. You don't
got like any nerves or anything like that.

Speaker 2 (02:42):
Oh, No, I definitely have some nerves for sure.

Speaker 1 (02:45):
Yeah.

Speaker 2 (02:45):
It's getting to be that moment where it's like, yeah,
you just wake up thinking about it and you're like
one moment you're like, oh, this is gonna be great,
fun and easy, and I'm gonna be the dark course.

Speaker 1 (02:54):
I'm rolling in the eleventh place, and then like an
hour later you're.

Speaker 2 (02:59):
Like, I don't know if I'm gonna finish.

Speaker 1 (03:01):
That's a long while.

Speaker 2 (03:03):
I know. We got clear trail last weekend. As we
have to do volunteer work. You got to do an
hour of volunteering for anybody that's going to participate in
the race, and the race director would like you to
do it around trail maintenance or a race. I'm sure
you know she'd probably take any kind of volunteer work.
But anyways, we went to clear trail and we had

(03:24):
a pretty long section thirteen miles of trail to clear,
and another fella helped us and he's already run it twice.
I was like, oh, that's great. I'm get to like
just quiz this guy and basically the main takeaway he
was like, yeah, the first fifty miles is fun, then
you find out what you're made of.

Speaker 1 (03:41):
I was like, oh right, yeah.

Speaker 2 (03:43):
Because you know that's the longest South done is basically
fifty a little bit over and then so from there
on now it's all virgin territory. And yeah, so there's
definitely some nerves in there. But the taper has been
easier this time than it has been for year races prior.

Speaker 1 (04:01):
You might want to explain taper to people who don't
have any idea what you're talking about.

Speaker 4 (04:04):
Yees.

Speaker 2 (04:05):
So when you're training for a big race, I don't know,
prior for any race for that matter, like depending on
the race, I'm sure, depending on the athlete, anywhere from
probably a week to three weeks prior, you sort of
start tapering off the high volume and you know, extreme
effort that you've been putting into the training and you
taper down. You don't want to quit running all together

(04:27):
because you're let your body will kind of forget about it,
but you just like, so I've been I went from
probably running fifteen mile fifteen hours a week for you know,
two or three weeks prior to now down to like
five or I had a week that was maybe eight,
and like this week it's going to be like four.

Speaker 1 (04:43):
You're kind of resting up a little bit.

Speaker 2 (04:44):
Yeah, totally resting, but still maintaining. But definitely the name
of the game is just to chill out right now,
eat a lot of calories. But it can be hard
to chill because your body's ready to run. Your brain's
kind of jacked up, ready to run. And I've had
troubles almost like sleeping years years before, but this year
has been easier. I've been keeping myself occupied doing other stuff.

Speaker 4 (05:06):
And yeah, that's what blows my mind about this one
hundred mile race is the amount of time that you're
just up and moving in a wake. Is there any
like training to keep you rolling for what is it
like thirty hours?

Speaker 2 (05:16):
Well, my goal is thirty I haven't really done any
sleep deprivation training. I talked to my coach about it,
and she's like, you know, she's like she felt like
the damage that could possibly do or the recovery would
be so long from just trying to stay up for
a night and running through the night. So what I
did instead was like I did a couple like real

(05:36):
alpine starts where we'd like get up at three and
be running at like four am and then go for
like a four hour run.

Speaker 4 (05:43):
Man, that's great for getting ready to hunt.

Speaker 2 (05:45):
Huh yeah, exactly exactly. So, yeah, my wife is probably
that's what she's going to be my crew chief, which
means that she's going to run all my crew and
my aid where they can meet me along the course,
keep me fed, keep me loose up, keep me uh
in fresh clothes, whatever I need, you know. But her
main worry is that I don't do well staying up,

(06:08):
Like I'm not I'm not like a night oul whatsoever.
Like usually I can barely get I Love you out
of my mouth and I'm out.

Speaker 1 (06:15):
You know what I mean. So she's like, and she's
at one am, She's like, are you gonna run while
you're sleeping?

Speaker 2 (06:22):
Like, how's that gonna work?

Speaker 1 (06:23):
I think you're like, you'll just kind of like, I
don't know, I've never done it, but I think you
kind of go on auto pilot for sure, you know
what I mean.

Speaker 2 (06:30):
Oh yeah, And I think just the energy of the race, right,
I should be pretty hopefully pretty jacked up. And the
nice thing is that the second half I get to
run with my friends with pacers and so they'll be
there to keep me, keep me fired up. So what
else and else did I want to bring up?

Speaker 1 (06:46):
Oh?

Speaker 2 (06:47):
Newest episode of Roast is out. It is a really
good one, as they all have been so far. This
one Sarah Delaney and Matt Miller faced off in a
small game shootout and Brent Reeves and Clayon Nucombe judge them.
Clay steals the show in my opinion. Everybody else is
just kind of supporting actors. But it's a great episode.

(07:09):
They do squirrels and then they have a little bonus
rabbit that was killed that morning right here in Bosman, Montana.
We actually had to We skinned it right outside the
door of the office, and it was kind of a
funny moment because Brent and I are out there skinning it.
Clay might have been there too, and we look over
and there's a lady from the office next door with

(07:31):
the meanest scowl on her face. She's closing the blinds
because we were just skinning and gutting this rabbit.

Speaker 4 (07:37):
She's in her office and can see all this.

Speaker 2 (07:39):
Yeah, yeah, yeah, she was not happy with us, but Anyways,
if you want to see who won, go watch it.
Like I said, it's a good episode and looks.

Speaker 1 (07:48):
Like there's some good kitchen mishaps in there. Yeah.

Speaker 2 (07:51):
Yeah, they both. They both almost almost burn us down,
burned down the office, but they pull it out. And again,
I've been so impressed because every time someone cooks something
on this show, I'm like, oh, I'm gonna go cook
that at home. Like that wasn't that hard? Like, well,
I'm not gonna.

Speaker 1 (08:09):
Give it away.

Speaker 2 (08:09):
You guys got to go check it out. Yeah, anything else,
you guys are ready to move on all you? I mean,
can you guys can keep chit chatting? Oh yeah, I
mean Spencer would like you guys to add in onto
into the chit chat segment.

Speaker 1 (08:24):
Well yeah, I mean we always do. You were I
thought you were moving on you just like anything else,
move on.

Speaker 4 (08:29):
Well, we do have guests lined up for particular times
of the show, you know, but we're not too over
the top here.

Speaker 1 (08:35):
Now what have you been? Like Phil said, we don't ever,
we don't ever stick to those times. No, No, what
have I.

Speaker 4 (08:41):
Been up to? Man, Doing a lot of camping, a
lot of fishing. My seven year old boys really into
fly fishing right now, so like my dreams have come true, really,
you know, but it's hunting seasons fishing. He's into catching fish,
doesn't matter.

Speaker 2 (08:57):
How we were together because we were taking some pictures
Meaty to Merge the other day and I brought a
spin spinning rod and it it was really sad to
me because it seemed almost as though Marshall had never
even seen a spinning.

Speaker 1 (09:10):
This point in his life.

Speaker 2 (09:12):
And uh, I kind of showed it all to him
and he was like, you know, Bud, I'm interested in this,
but that other thing that my dad's been working me with,
like I already know how to whip that ring around,
and so I just don't quite have like the patience
to learn how to cast this thing. But I'm gonna
keep working on the.

Speaker 1 (09:29):
My kid hopped on his bike last night and rode
over to the local bass pond and did some fishing.

Speaker 4 (09:34):
Ie, yeah, I love it.

Speaker 1 (09:36):
Catch Anny. He caught a couple. It's like a like
subdivision pond. Yeah you know what I mean, more for
swimming than fishing, but yeah, he caught a couple. We've
been catching some good The walleye fishing has been very good.

Speaker 4 (09:50):
Oh good to hear.

Speaker 1 (09:51):
Yeah, so we're stacking some of those up in the freezer.
Some of these uh suburban Bosman ponds though, man, like
I know a couple of.

Speaker 2 (10:00):
Kids that hit it pretty hard. There's uh, if you
kind of know the inside track, there's some there's some
honkers out there.

Speaker 1 (10:07):
Yeah true, Yeah, for.

Speaker 4 (10:09):
Sure, I wouldn't want to eat them, but they're fun
to catch.

Speaker 2 (10:11):
Yeah, exactly.

Speaker 1 (10:12):
Now, these these this is all just for the adventure
of it, catch and release, is that it?

Speaker 2 (10:20):
Yeah, we can Spencer in the chat room today.

Speaker 3 (10:23):
Spencer's not in the chat We've got Randall Williams though,
Randall saying he's just I think he's just trying to
procrastinate writing. I'm sure doing an incredible job writing the
next media.

Speaker 1 (10:34):
Well, he told me on days that there's a trivia recording,
which there is today. He can't even work, like he
can't get anything done. Oh really because he gets so
worked up. Yeah yeah, oh man, Well he's.

Speaker 2 (10:46):
Got to he's got to come back big.

Speaker 1 (10:49):
Well, he had like a what did he get like
a five or a six?

Speaker 3 (10:52):
It was it was a tough game for Randall, uh
this week, but he'll talk about it more on Trivia today.
But Randall and I went to the bar trivia last night.
It went well, I'll just.

Speaker 2 (11:02):
Say that much.

Speaker 3 (11:04):
Oh, I can't wait, so I think his spirits are high.

Speaker 2 (11:07):
Tune into future trivia episodes. All right, my buddy Jared
van Hees is waiting. Let's get him on, Phil.

Speaker 3 (11:15):
Here we are.

Speaker 1 (11:16):
Our first guest today is Jared van Hyes. Jared is
the host of the Habitat podcast, co owner of Vitalized
seed company I hope I got that right, a land consultant,
and holds a regular job in packaging sales. Jared is
joining us from his Michigan property to show us the
Habitat work he's doing in mid July. Jared, welcome to

(11:37):
the show.

Speaker 6 (11:38):
Hey guys, how are you doing today?

Speaker 2 (11:41):
We're doing great. Look it's a lot cooler, which is
surprising because this podcast studio can be a hot sucker.
But it looks like it's cooler here than it is
where you're at, Phil. We don't have Jared up on
the screen yet.

Speaker 3 (11:54):
Something. Oh sorry, honest, that's all right.

Speaker 2 (11:59):
Oh, I like it. I like that T shirt Jared.
I got one of those. I wear it all the time.

Speaker 6 (12:05):
Appreciate that. Thanks for having me on, guys, this is great.

Speaker 2 (12:08):
All right, So tell us you're in Michigan. What part
of Michigan. You don't have to be too specific, but
what part of Michigan.

Speaker 6 (12:14):
Well, you know what we like to do. We like
to do this. That's right right down here, Southeast Michigan.

Speaker 2 (12:21):
But how come you don't bust out the pinky just
a little bit for the Leland half peninsula. Huh, like
a real Michigan or would have done.

Speaker 4 (12:28):
I like that.

Speaker 6 (12:29):
I'm a West Sider originally, I like that move. I've
lost my touch.

Speaker 2 (12:33):
Apparently it's all right. It's all right, all right, tell
us like what you're doing and why you're doing it.
In mid July.

Speaker 6 (12:42):
Yeah, so today I am on my forty acre parcel.
I'm opening up the canopy.

Speaker 5 (12:47):
So it's very heavily timbered parcel, not a lot of
undergrowth or early successional habitat. And if you're a deer
or a critter, usually five point numbers where you want
all the foods. So today I am opening up the
sun to hit the ground. In July, because there's any
time to cut a tree, is the best time to
cut a tree.

Speaker 6 (13:08):
So food past season is around the corner and I'm
getting some more work done today.

Speaker 2 (13:14):
Okay, So what so you're you're getting more sunlight to
the ground and you said the critters like it five
feet under, Like, what do you do you think this
is gonna affect your hunting for this upcoming season, Like,
we'll just this amount of work in three months already
have deer in there feeding on new growth.

Speaker 5 (13:33):
Yeah, there will be deer in here tonight feeding on
the maple leaves that have hit the ground from the
canopy that I've already cut this morning. And this is
just helping all the oak regeneration and ash regeneration.

Speaker 6 (13:44):
Flourish before you know, between now and frost.

Speaker 5 (13:46):
So it'll definitely help by the time this hunting season
comes around.

Speaker 2 (13:51):
So, like you think you'll have a tree stand in
that spot this fall.

Speaker 5 (13:56):
I think when I'm done, I'm gonna have a tree
standard of saddle and that big gnarly.

Speaker 6 (14:01):
Oak tree back there, and you can see that behind
me or not, but that's my plan.

Speaker 2 (14:06):
Okay. Just for references for I guess for people working
listening that are not watching on YouTube, what's the diameter
of this opening that you're making.

Speaker 6 (14:19):
Oh, that's a good question, I'd say it's probably forty
yards by eighty yards.

Speaker 5 (14:25):
It's kind of runs lengthwise from another spot I have
back here, which is a betting area that I cut
in the winter time and springtime, and then there's agriculture
that way, So it's kind of a little staging area
runway design in between the timber. I'm gonna have edge
feathering on both sides so they're still secure. You can't

(14:46):
see very far in here, especially when I'm done with it.
You don't want to be able to see more than
like twenty thirty yards at a time. That's where the
deer feels secure. So just a narrow kind of runway
through the timber with good succession coming up already cover
on the sides.

Speaker 2 (15:01):
Talk a little bit of a little bit more about
the thickness and why those critters feel comfortable in there,
because I think that's been one of the things that
I've learned the most, like going down this, you know,
white tail habitat journey is that you know, growing up
the folks that I hunt with a lot, like when
we would set up mostly for rifle, like you're always
trying to spot, trying to be in a spot where

(15:23):
you could see the most country because you figured you're
covering there, the most country you're going, the better chance
of you know, seeing a critter and getting a shot.
But now it's almost like the exact opposite. For me,
I want to like set up in a spot where
my max shot is going to be fifty yards.

Speaker 6 (15:38):
I learned the same way.

Speaker 5 (15:39):
I started hunting public land in Michigan on top of
the hillside with a seven millimeter magus and see as
far as you can. But I learned that over time
my best spots were the archery spots even you know,
go and see thirty yards max. You know, deer bet
in those types of areas they feel secure if they're
going to bed there and they don't lay down all
day long.

Speaker 6 (15:59):
They get up and they feed around five times a day.

Speaker 5 (16:02):
And if you can mimic that area where they feel comfy,
you can get there and have them you know, hopefully
present a shot within daylight hours. Otherwise the big park
like setting that this timber was before I started, they'll
come through maybe right at dark and throughout the night.
They just like to have cover nearby their you know,
the creatures of edge and they feel secure.

Speaker 2 (16:25):
Got it fellas any questions for Jared, Uh, you're just
gonna leave those trees laying out there?

Speaker 1 (16:32):
Are you're gonna get rid of them?

Speaker 3 (16:33):
Or what?

Speaker 6 (16:35):
Good question?

Speaker 5 (16:35):
So right now I'm in the the fun part where
you just drop and make a big mess, right, kind
of kind of amazing pocket effect all over the place.
But no, I'm gonna I'm gonna come in here and
clear a lot of the big trunks out, feed the
worms as they rot, and push them off to the sides,
maybe use as firewood, but no, they'll be this will
be all cleared up.

Speaker 6 (16:55):
The edges where you see along the back that will remain.

Speaker 5 (16:58):
So I'll push yourself off to the edges and create
some some habitat there and some structure for site blockage.
I don't want them to be able to see too far.
So now I'll be cleaning this up just to that
part of the stage.

Speaker 4 (17:10):
Yet, Jared, I grew up in northwest Montana where logging
was king forever. It's kind of slowed down a little bit.
But I had this theory growing up that deer and
elk loved fresh cut clear cuts. Like I don't know
if it was the sap off the trees that they
would lick up, but have you ever noticed that critters
like a fresh clear cut to get something extra out

(17:32):
of those down trees.

Speaker 6 (17:35):
Yeah, you nailed it. Northwest Montana's gorgeous.

Speaker 5 (17:38):
My beautiful wife went to school in Missoula, so I've
been out there and I love it. Actually, if you
hold on just one second, I'll show you what what
a clear cut looks like.

Speaker 6 (17:47):
Here is a like an oak stump right here. Can
you guys see that?

Speaker 2 (17:51):
Yeah, we got it.

Speaker 7 (17:53):
And that's heavily browsed on. That's the stump that's heavily
browsed on. So that's what you're seeing and what the
clear cuts are doing. They're feeding all those animals with
the fresh shoots, with all the nutrients that are still
on the ground from that root system that's previously there
from the big tree.

Speaker 6 (18:08):
So, yeah, you nail it.

Speaker 4 (18:11):
It's always a good spot to sit in November is
a fresh clearcut.

Speaker 2 (18:15):
Oh man. But yeah, I know a lot of people
are especially with this like they're possible rescinding of the
ruleless rule. They're real worried about, like all this mega
logging is going to happen. I don't think there's gonna
be as much that is gonna really happen.

Speaker 1 (18:28):
But like a little bit of logging in your area, man,
I'm telling you it's gonna be good for your hunting. Man.

Speaker 4 (18:33):
There's places in northwest Montana they're disgustingly overgrown and need
to be logged for the health of the animals.

Speaker 1 (18:40):
Totally.

Speaker 2 (18:42):
All right, Jared, thanks for the update from I guess
i'd call that south central Michigan. Tell everybody watching and
listen where they can find more information and watch and
listen to your stuff.

Speaker 6 (18:58):
Thanks to honest. I appreciate it. Guys.

Speaker 5 (19:00):
If you want more of the habitat content where you
try to make your property better for hunting and wildlife,
it's a habitat podcast. And if you want some food
plot seed that's super attractive and also helps build the
soil and maintain organic use and save you money on fertilizer.

Speaker 6 (19:15):
That's a vitalized seeds. So I appreciate the time for
the shadow guys.

Speaker 2 (19:18):
All right, Thanks Jared. Good luck out there, be safe.

Speaker 5 (19:21):
You might if you guys want, I can drop a
maple as we roll out.

Speaker 2 (19:27):
Let's go. No one's gonna say no to that.

Speaker 6 (19:31):
I mean, isn't it In the entrance of the meat
Eater podcast.

Speaker 8 (19:34):
Right, that's right, always got it pre cut that nice
little wed.

Speaker 1 (19:46):
Oh yeah, he had already done his face cut.

Speaker 3 (19:52):
This is what the show is all about, right.

Speaker 1 (19:56):
Timber Oh look at it, Bravo.

Speaker 2 (20:06):
That right there makes me extreme. I have extreme fomo
right now because I would love to be in Wisconsin
with my chaps on, Jared. I was just saying, I
have extreme fomo right now because I'd love to be
in Wisconsin with my helmet and chaps on and my
saw in the hand, going and cutting down maples. And

(20:27):
I would actually be probably spraying that stump too, so
that sucker doesn't sprout back on me. We'll talk about
that next time. Hey, thanks again for joining us. All
right you guys, thanks thanks Jared. Oh, I love it.

Speaker 1 (20:44):
I love it.

Speaker 2 (20:45):
I know it's probably a real foreign concept to you,
just being a straight up Western Western boy, because like
people don't do a lot of like habitat management. I
think it's coming to the West. I think, like the
real high end ranches, it's happening on oh for sure.
But like Paul Lewis, it just owns a small chunk
in in some mountains not far from here. I haven't
heard him talking about doing habitat improvements.

Speaker 1 (21:08):
You know, yeah, I mean I think it's all dependent
on what kind of forest you got, terrain you got,
what's going to come out of it, you know?

Speaker 4 (21:16):
Sure, yeah, my quarter acre and Bozeman doesn't need a
whole lot of habitat enhancement.

Speaker 1 (21:21):
But they like you could, like in a lot of places,
you can do that. If you have like valuable timber, you.

Speaker 2 (21:29):
Can do that and make oh some serious money for sure.

Speaker 1 (21:34):
My dad's he's only got like thirty acres, but he's
done a couple cuts in the last twenty years and
made some coin and made it better for the deer.

Speaker 2 (21:44):
Right, what was he mostly? You know what kind of
timber he was selling? Mostly hard, like a very oak
chi wallnut maybe.

Speaker 6 (21:51):
Yeah.

Speaker 2 (21:54):
All right, Our next segment it's called We're gonna come
up with a better title, but it's going to be
called training for Hunting and uh oh no, I had
two versions of it. Our next segment is called Hunting Fitness.
This segment is brought to you by Mountainknops.

Speaker 1 (22:11):
How about hunting for fitness?

Speaker 2 (22:14):
Hunting for Oh yeah, like oh Phil likes yeah, yeah.

Speaker 6 (22:22):
All right.

Speaker 2 (22:23):
First off, fellas, I want to know like, do you
think this is a real thing? Do I really need
to be fit to be a successful hunter?

Speaker 1 (22:32):
No? No, I don't think it's cut and dry. I
know where you're going. Yeah, I don't think it's cutting.
Oh I don't have I don't have an end goal here.
This is just a question.

Speaker 4 (22:41):
You got some coinage, you don't have to get off
your ass.

Speaker 1 (22:44):
Oh right, And I mean, look, there's dudes that road hunt.
There's dudes that drive their four wheeler to their tree
stand and walk ten feet, get their tree stand, and
get back.

Speaker 4 (22:54):
In their four wheeler and kill big stuff.

Speaker 1 (22:59):
So I think it's like situationally dependent. I'm not trying
to say don't bother at all. Don't get me wrong.

Speaker 4 (23:08):
Yeah, yeah, to each their own. You can hire mandatory. No,
you can hire somebody to do it for you. Or
but if you want to like really earn an animal,
say Western Rocky Mountain elk, you better get fit.

Speaker 1 (23:20):
I think yeah, it could be mandatory. And I don't
like the like extreme elk hunter athlete thing. It's like
so annoying that narrative to me. But like take running
around in eastern Montana hunting like sharp tails in peasants,
like you can cover a lot of ground and you
look at that stuff and you're like, that's easy walking.

(23:43):
You go do it for six or eight hours and
it'll take it out of you, you know. So I
don't think it's just this like killing a bull on
top of the mountain thing.

Speaker 2 (23:53):
Yeah, yeah, it's not. It's not like you're gonna wait
to get in shape for when you finally decide to
go sheep hunt. You draw a sheep, right, Yeah.

Speaker 4 (24:00):
It's a lot more fun if you're in shape.

Speaker 2 (24:02):
Yeah, that's kind of my I think takeaway. And my
thought is just like it's easier.

Speaker 1 (24:07):
Yeah, it's easier, and you can like enjoy yourself.

Speaker 2 (24:10):
Yeah, Like you don't look.

Speaker 1 (24:12):
At a thousand foot climb and like you're like, oh god,
you know, then you get up there and you're sucking wind. Yeah,
and you're only gonna do it once.

Speaker 2 (24:22):
And really with el hunting, and again we kind of
always fall back to that, but you're gonna have to
do that multiple times, multiple days in a row.

Speaker 1 (24:30):
Yeah. Rather than successful, I would say it makes you
more efficient, makes you more capable, and you're gonna be
more comfortable and you're gonna have more fun.

Speaker 2 (24:41):
Yeah, you would do more smiling. All right, So what
are you guys doing to get ready? It's middle of July.
Are you guys thinking about already sort of doing a
little little price thinking about it?

Speaker 4 (24:50):
Yeah, it's never not on my mind, Brody, You're going
and go ahead.

Speaker 1 (24:54):
Yeah, I mean, like I keep it simple, man, Like
I like, I don't, I don't, you don't. I don't
need a gym membership. You don't need to pay for
a personal trainer or a coach or whatever. Like I run,
and I do push ups and sit ups, you know,
Like I probably put in I don't know, on average,
thirty five maybe forty miles a week I do.

Speaker 2 (25:18):
That's pretty heavy, loved Brody. Yeah, I mean, I mean
that's nothing to shake a stick at.

Speaker 4 (25:24):
Yeah, right, I'm doing.

Speaker 1 (25:26):
But uh, And I also, like, I think it's good
to have a goal that keeps you motivated, Like you
got your one hundred mile race. I do a half
marathon in early September, which keeps me going through the summer,
you know. And I just think it's like simple. You
do cardio for legs and lungs, a little resistance with

(25:47):
push ups and sit ups, and like I'm no superhuman athlete.
That's for sure, and I still get tired out there,
but I'm also like I'm in my fifties, buddy, and
stuff starts getting harder, like whether you want to admit
it or not, So if I want to keep doing this,
like that's that's like, Yeah, you get to a point
where it's not even a do you or do you

(26:10):
not want to?

Speaker 2 (26:11):
Like you pretty much have to if you want to
continue doing what we do. Yeah, which again is not
like the extreme hunting that you know some portrayal there.
It's pretty general basic you know, Western United States hunting
and whether it's upland birds or you know, elk in
the mountains or deer oud East whatever like yep, yeah,

(26:32):
if you want to keep doing it, you got to
stay in shape, for sure.

Speaker 1 (26:35):
And I want to keep doing it as long as
I can, you know. Like the thing is is like
I don't know how you were when you're in your twenties,
but like I wasn't even in my thirties. Like you
can kind of get away with it right for a
while in some respects, but like you're just like grinding
through it, you know, tough young guy, but yeah, you

(26:55):
could eat.

Speaker 4 (26:56):
Whatever you want to drink whatever you want to. Can't
do that anymore.

Speaker 1 (26:59):
But I also look back now and I'm like, what
if I had been training then? Like holy shit? Yeah yeah.

Speaker 2 (27:07):
What I noticed too is that I used to just
like just start running, saying I don't know the summertime,
and then I'd be ready to go for the fall yep.
But like now, like I can't even afford to do that,
Like I pretty much have to run or just stay
active somewhat through the winter and then you know, maybe
up my volume of running, but like you can't you

(27:29):
let it drop off, just like the rebound takes so
long to just get back to the baseline again.

Speaker 1 (27:35):
You know, what about you, Corey?

Speaker 4 (27:37):
I do a little running. I had a lot more
motivation last year. Of course, we did that Mountain Marathon
last year.

Speaker 2 (27:42):
Oh you're not going for the Bridge Ridge Run again?

Speaker 1 (27:45):
Nope, I'm not.

Speaker 4 (27:46):
No, probably one and done. I don't know. It was fun,
but I mean my motivations, yeah, just well, spring and
fall and throughout the winter, trying to keep up with
the animals I'm chasing. But I run a little bit.
I have this seven mile loop that I do around
town that's got a couple ups and downs to it.
If I can do that under an hour, I'm feeling
pretty good. But come August I'll really start thinking about

(28:08):
it a lot harder. I'll probably stop running and do
more mountain climbing with a weighted pack. I think kids
call it rucking these days. Yeah, do a lot more
of that, whether it's in my hunting spot or just
here locally, just trying to find a steep hill. I'll
definitely start eating better too. Like a lot of people

(28:29):
do dry January, I do dry August. Try not to
drink as much many beers.

Speaker 1 (28:33):
Dude, I got I cut the alcohol about whatever seven
months ago, and it's I think it ties into fitness
for me. Like I got a sleep better, yep, got
more energy, My guts work better. Yeah, I win more
trivia games if I haven't been drinking. Yeah.

Speaker 4 (28:53):
See, if I'm sneaking a beer, I feel like I
do better at trivia. But come August, I'll stop drinking.
But then come September, while I'm hunting, I'm gonna crack
a few coups like so sure ice cool box, you know.
And then stretching is a massive one. I've skied my
whole life and my knees in my back already paying
for it. And if I don't stretch like for solid

(29:14):
fifteen to twenty minutes every morning, I pay for it.

Speaker 2 (29:18):
Pretty basic stretching. Is it more like a mobility a
routine or what are we talking?

Speaker 1 (29:21):
Mobility?

Speaker 4 (29:22):
Yeah, a lot of basic stretches, hips, sneeze back, and
it just it's amazing how much more you can get
away with and how the aches and pains just aren't
there if you just stretch. Yeah, I've never had knee
problems since I've started religiously stretching in them.

Speaker 1 (29:36):
When it comes time to throw a big load of
meat on your back, Yeah, makes a big difference then.

Speaker 2 (29:42):
Man, I've said it dozens of times before, But when
I was on a strict yogurt routine for those two
or three years, you know, you get stoved up when
you're bent over an elk, gutting and skin in, you know, Yeah,
and then like every time you stand.

Speaker 1 (29:56):
Up, you're like, oh, I don't know if I'm gonna
make it back up to vertical. Like if I was
doing the yoga thing, like I could do three elk
in a row and never even have stoved up come
through my head.

Speaker 4 (30:06):
Not once yoga pilates, because the.

Speaker 2 (30:08):
Core I think was just strong.

Speaker 1 (30:10):
You know.

Speaker 2 (30:13):
Tyler Jones from the Element, He recently posted that he
was working out getting ready for an elk hunt, and
he was asking people on the internet, you know, what
should I do?

Speaker 1 (30:23):
Uh? Any other?

Speaker 2 (30:24):
He kind of said, this is what I'm doing, Should
I add anything in? And where I commented and I
think it's uh, it's good to think about and remember,
and because I've been caught on it too, and it
really helps. Is that when you're on your.

Speaker 1 (30:38):
Western el khunt, like he's gonna come up from Texas, right,
he's probably gonna have a week or so, right, or
whatever hunt you go to do. If you're that kind
of a hunter, and you're not just doing the weekend, right,
you're gonna hunt five days in a row, seven days
in a row. And I think your training kind of
has to mimic that too, right, because if you're like,
oh I trained and then you take a day or
two off and then I trained again, right, that's not

(31:01):
what an elk hunt is like. Because an elk hunt
is like, oh no.

Speaker 2 (31:04):
You pounded it hard day one, and then you really
want to do that day two, three, and four, as well.

Speaker 1 (31:10):
So a lot of yeah that first day, especially if
they're not like acclimating for a couple of days, hiking
around for a couple of days before the hunt, like
and they just go like go hard that first day
and then the second day it's just like you got
to maintain man unless you get lucky opening morning.

Speaker 2 (31:34):
No, yeah, who does that. I haven't killed anything on
opening morning. I don't know maybe ever. All right, thanks
Mountain Ops for sponsoring that segment. We appreciate it. Phil
A Thanks time for some listener feedback.

Speaker 3 (31:47):
To do some listener feedback, get those questions in for
the crew if you have any. We have a question
for Brody from the Brothers Harrison. They ask, Hey, Brody Harris,
I'm not so experienced whileye angler, what is your recommendation
for baits and structure to start at on a smaller lake?

Speaker 1 (32:07):
I am not an expert WALLEYE. Angler. You should be
asking this to seth or to Chester. But we fish
like I wouldn't call it a small lake. Most like
our main lake that we fish is probably like I
think it's twenty five hundred or three thousand acres, so
it's not giant and weed lines in the summer are

(32:31):
like our go to spot this time in the summer.
It's anywhere from twelve to twenty feet deep off weed lines.
It just concentrates the fish because that's where the little
perch are. So like that's one thing and you can
do like you can jig those weed lines with a
soft plastics or throw a have a crawler on a

(32:54):
jig head. You control crank baits along those weed lines.
You can run bottom bouncers. The other thing that I
know Seth and Chester look for a lot are contour,
So like maybe you've got like a bay that's ten
feet deep and then it drops off to twenty pretty quick.

(33:16):
Those kind of contours. I know, whileye guys look for
a lot I talk about and we catch our share
of walleyes. But like I'm still learning and luckily we
got some good lakes around here to learn on. So
that's that's all I got for you, man. That thing,
he's a pretty thorough answer.

Speaker 3 (33:34):
That was Chris asks. As you know, it's the preference
point application period for wyoming in Montana.

Speaker 1 (33:41):
Is there a.

Speaker 3 (33:41):
Particular state or species where you guys are banking points
or acquiring points? I suppose you guys what a strategy
or preferences.

Speaker 1 (33:52):
I mean it's different for residents and non residents, right,
like for us here in Montana, like we already applied
for our bonus points. We don't have preference points here
as non residents. But yeah, I'm building up points in
Wyoming for mule deer and antelope. I got so many
deer points in Wyoming, but like not enough to get

(34:14):
the top tier tag. So I'm like every year I'm
wondering whether I should burn them or not.

Speaker 2 (34:20):
Yeah, yeah, I don't know if there's anything still left
open besides Wyoming Montana, but yeah, I've already got my
Wyoming points. I still do pronghorn, mule deer, elk down there.
What else do I apply? I get points in Arizona,
and then I think just Idaho. In New Mexico I apply,

(34:41):
but that's not a point system, that's just a straight lottery.
Oh and then Colorado, and you know it would be
a lot less. But the reason I still do Colorado
is because we lived there for a long time. So
I started banking points when when I was a resident
and it was cheap, and now I feel like I
can't stop. And I guided in Arizona, and so I
already had to buy the hunting license and then the

(35:02):
points were cheap, and so they kind of got me.

Speaker 1 (35:05):
The one thing about points, man, like you gotta have
some kind of plan because like, like you can't just
expect like, oh, I'm gonna get points for five years
and I'm gonna get some crazy awesome tech. Like you
need to do research and see what your points are
gonna get, you know, in whatever state or unit you
might species you might be interested in. Just having points

(35:29):
isn't enough, you.

Speaker 2 (35:30):
Know, no, But man, it's like it's kind of like, uh,
when it was a good day to you know, any
day is a good day. Never mind, let's skip that one.
Get the points because you just have to start and
maybe do your research once you already have five points.
But like you'll be so happy that because I started

(35:50):
writing about at the age of thirty and now I'm
coming on fifty and like it's finally it's taking twenty
years to kind of be in that position and be like, oh, yeah,
look at this, I have a pretty good chance to
draw on that one or that one or that one,
and it's gonna be a once in a lifetime kind
of a drill because I'm probably not gonna apply for
those same tags when I'm seventy, you know.

Speaker 1 (36:10):
No, No, I'm just saying it like like it's it's
an investment over time. You put in for fifteen years
at whatever, fifty bucks a point, you know you're.

Speaker 2 (36:21):
Oh, yeah, it adds up, It adds up.

Speaker 1 (36:23):
Yeah.

Speaker 2 (36:24):
I would definitely like, uh, stick to one state or
like like, don't spend your money thin to where you
just have a little bit here and there, or like
by one point one year here and another point another
year here, like pick one stick to it and make
sure you're accumulating those and yeah, and set your expectations.
I think, like you're saying, a lot of people think that, Oh,

(36:44):
I'll just you know, apply for ten years next thing.
You know, I'm gonna have some you know, I'll have
the best tag in Wyoming.

Speaker 1 (36:50):
Yeah, you gotta study maybe not maybe, I gotta study
draw odds and and things like that and figure out
what your points are going to get you. What else
we got?

Speaker 3 (36:58):
Freddy Rick asks what the crew is cooking with with
their wild game this week, Freddie, hang out for another
twenty minutes and you'll find out. Wow, River Rock dental,
says Phil. What determines the cast of the media to
Radio Life crew seems like whoever isn't in a special meeting.
This is a great question for one of the guys
sitting at the desk right now because he did this
for a long time, Corey. It's not an easy process.

(37:21):
So yeah, it's a little tough with with a crew
like ours who's constantly in and out of the office,
sometimes without letting people know.

Speaker 4 (37:29):
Yeah, whoever's in the house on a Thursday from a
ten thirty to twelve thirty Mountain standard time. That's really it.
I mean, and it gets tougher obviously as hunting season
gets closer. But I mean, there's a reason why I'm
here because Steve's in Africa.

Speaker 2 (37:45):
Otherwise Steve would have done this episode.

Speaker 4 (37:47):
No, probably not.

Speaker 2 (37:49):
Yeah, yeah, well we kind of plan it out.

Speaker 4 (37:53):
It's very planned out.

Speaker 2 (37:54):
I knew that I was hosting this episode for at
least a month.

Speaker 4 (37:57):
I think, Yeah, we try and have it planned out
at least three weeks ahead of time. But yeah, it's
it's kind of a crapshoot. Everybody's so busy. Yeah, all
these guys there, whether they're kissing babies, at an event
somewhere out hunting, it's tough to track them down, even
on just a random Thursday.

Speaker 3 (38:15):
So I thought this was a fun question from Tea Patsfield.
He or they ask what other animal is the biggest
nuisance to hunters, for example, gray squirrels hunting, white tail
or coyotes disrupting hunts, et cetera, like other wildlife or
nature getting in the way of your hunt.

Speaker 2 (38:32):
I actually don't think the gray squirrels actually are such
a nuisance. With white tail kyotes disrupting hunt, I've had.

Speaker 1 (38:39):
On two occasions I've had coyotes screw up a mule
deer hunt.

Speaker 2 (38:44):
Oh really, like they spooked your game?

Speaker 1 (38:46):
Actually are I don't know if it made it into
the episode or not. But the episode that I did
with Steve and like Steven seven, we had coyotes come
in on a very nice mule deer buck that I
was getting ready to shoot. Yeah, yeah, and there they went.

Speaker 2 (39:06):
But I thought all the does ran the buck just
stayed there.

Speaker 1 (39:09):
No, No, he went over the hill with them. We
watched him. Just isn't it? Is that the first location
in a second location? Second?

Speaker 2 (39:17):
Okay, that's right, because I came in but the buck
just stood up and then slaid back down. He was slick, right,
he was slick. I once was I think calling in
a coups deer by doing some rattling, and I had
a buck coming around this basin and I'm pretty sure
he was coming to me. He's looking predetermined. And then
on the same track, I could see a kayak going

(39:37):
the other direction, and when they met, that kind.

Speaker 1 (39:40):
Of blew that whole deal.

Speaker 2 (39:42):
But I would say for me, cows cattle, like you know,
as an elk hunting guy, you're you're up on the
forest a lot and there's you know, you're sort of
at the tail end of the grazing season up there
in the first couple of weeks of archery season. This
is in Colorado in September, and like never fail, like like,

(40:04):
oh there's a bugle, let's go, And all of a
sudden're like, oh my god, we got to go through
fifty cows to get there, and like there's no way
you're gonna do that being sneaky, like you're gonna bump
one if it's in the dark. Then they all run
off and then guess what, there's no more bugling after
the whole herd of Herford's right.

Speaker 1 (40:21):
Yeah.

Speaker 3 (40:21):
We had Derek pop in and say that cattle has
ruined multiple turkey hunts.

Speaker 1 (40:26):
Yeah, and like deer will ruin a deer hunt a lot.

Speaker 4 (40:32):
Yeah, too many elk run and elk on. I've had
wolves howl in September, bugle and elk and then pack
of wolves start howling and then it's over. Try a
different spot after that.

Speaker 1 (40:44):
I've had I had a late season cow tag one
time back in Colorado and like had this herd like
freaking dialed man or snow on the ground. Everything was
lined up just right. Went back the next day and
the lion had killed one. Heard's gone. Yeah.

Speaker 3 (41:06):
Yeah. We have Ryan saying fall season seasonal allergies screw
up the most funds for him.

Speaker 1 (41:12):
I don't get fall, I get spring.

Speaker 3 (41:14):
Yeah, that's a big one for me, Kay says kids
on four wheelers. Our our producer Jake in the chat
said that that his kids too. Yeah, the biggest, biggest nuisance.

Speaker 2 (41:28):
Cool.

Speaker 3 (41:29):
I think we're good for now, but if you have
any more questions, we'll do this one more time at
the end of the show.

Speaker 2 (41:33):
Thanks for the questions, everybody, All right, Next we are
interviewing Ashley Morgan Olvera who is the research and education
director at the Texas Invasive Species Institute. Ashley works on
invasive species concerns associated with hogs, carp doves, and aquatic
pill Yeah, excuse me, and aquatic plants. Ashley, welcome to

(41:56):
the show.

Speaker 9 (41:58):
Thank you.

Speaker 6 (41:59):
Hey.

Speaker 2 (41:59):
I don't feel like I do a real proper description
of your job. Can you give me like a nice
detailed layman's overview of what you do?

Speaker 10 (42:07):
I mean, I kind of liked it. Yeah, So I
do research and education. I basically I talk about invasive species.

Speaker 9 (42:14):
I live and breathe invasive species.

Speaker 10 (42:16):
So we do a lot of grant work for usdaa
FHIST to look for newly emerging ones. We do a
lot of community outreach, and then things like this, you know,
like I was mentioning to you yesterday, it's like I
will talk about invasives at any point in time, just
to kind of get everybody more comfortable with that term
and aware with what invasive species are.

Speaker 2 (42:38):
All right, since you just mentioned that that it's sort
of like a term you're still trying to get people
comfortable with. It's probably not really comfortable so much as
it is just aware of because you're telling me yesterday
that the federal government didn't even really recognize that term
up until how many years ago as.

Speaker 10 (42:57):
Nineteen ninety nine, you know, President Clinton had to issue
an executive order that finally defined.

Speaker 9 (43:03):
What an invasive species is.

Speaker 10 (43:05):
So people often make exotic ornamental weed, they'll use those
words instead of invasive. But invasive is like a very
special subset, So it's often an invasive. It's often a
species that's not native to the environment that it's in
and it causes harm. So that's where something can become
invasive because you might have exotic animals that have been

(43:29):
imported for hunting purposes and such, and so maybe their
populations are maintained and so that's going to just be
an exotic animal. But like down in Texas, you know,
people were importing things like access deer. The deer got
out and now we have an invasive problem with them
because they are outside of their normal area and they're

(43:49):
causing harm by competing with the native species. So it's
that harm factor that really is what makes the species invasive.

Speaker 2 (43:59):
Okay, Now, Ashley, you came across our radar because producer
Jake Birch found an article about the invasive hammerhead worm,
which is a nasty looking creature. Tell me what's up
with the hammerhead worms and what we need to do
about them.

Speaker 10 (44:17):
Yeah, so, as I was mentioning yesterday, Yeah, that's kind
of like our little poster child right now. It's just
a really unique looking organism that catches a lot of
people's attention, and it's what helps me start that conversation
on invasive species. So this one, it's a predator of earthworms,
so that's why we call it invasive. So this is

(44:38):
one of those species. It's actually been in the United
States for over one hundred years. It was brought in
when people were moving plants and it got out of
greenhouses because it can crawl and stick to just about anything.
And then it's really in the past twenty years that
we started realizing, wait a minute, it's eating our earthworms.

Speaker 9 (44:56):
This is a problem. It's causing harm.

Speaker 10 (44:58):
So really in just like the last twenty years have
we started calling it invasive and realizing like what it is.

Speaker 9 (45:05):
And that's some of.

Speaker 10 (45:05):
The stuff too, is realizing just because something's been here
for a long time doesn't mean that it's it's a
good thing. So that one definitely catches a lot of attention,
but it's mainly a threat to earthworms.

Speaker 2 (45:18):
Okay, do you know does it use that little hammer head?
Like what does the hammerhead part of that worm do?
Do you know specifically if that the shape of the
body sort of like helps it in its day to
day so it.

Speaker 10 (45:32):
Doesn't have eyes, and that head is basically full of receptors,
So yeah, they will use that head to kind of
survey for their their sniffing for their worms.

Speaker 1 (45:42):
I see, I see.

Speaker 2 (45:44):
But like so, but it's been also in the news,
not just because it's a nasty looking critter, but because
it's got neurotoxins on it, right, that can actually be
I don't know, would you call it harmful to humans or.

Speaker 9 (45:59):
I'd see more annoying.

Speaker 10 (46:01):
So that's always part of my PSA with this thing too,
because humans here neurotoxin and they're instantly thinking, oh, it
affects us, right, because humans are very human centered, and
the thing is that neurotoxin is to digest earthworms. So
for us, it could cause a very mild allergic reaction,
you know, like maybe if you encounter poison ivy or

(46:24):
it can lead to kind of a more severe but
I've talked to thousands of people. I've only maybe known
about ten that have had any sort of slight itch
on their hands.

Speaker 9 (46:34):
So overall we recommend don't touch them with.

Speaker 10 (46:37):
Your hands, but we do want you to remove them
and kill them if you see them.

Speaker 2 (46:41):
Okay, how should someone kill one? Because I heard you
don't want to just cut them in half?

Speaker 9 (46:45):
Correct?

Speaker 10 (46:46):
Yes, they're flatworms, so they'll regenerate. You cut them in half,
they suddenly become two worms. You got twice as many problems.
So they're soft body organisms. They're susceptible to a ton
of household products, so you can spray vinegar on them,
poor salt on them, or you can move them with
a gloved hand, stick them in a sealed container and
throw them away. You know, I've had people say, oh,

(47:06):
they're susceptible to blow torches. I say, well, I'm susceptible
to a blow torch like fire does work as well.

Speaker 2 (47:17):
Yeah, but a twelve gage shotgun would work too, All right, it.

Speaker 9 (47:20):
Would, but that's the way sammo. Yeah, a few inches?

Speaker 1 (47:24):
Good point. All right.

Speaker 2 (47:26):
I feel like this is a great segue to take
us to the to the earthworm conversation, because I recently
found out through the habitat work that I'm doing in
Wisconsin that not only are earthworms not native, but that
they can be invasive. So tell us how earthworms impact
our landscape.

Speaker 10 (47:47):
Yes, so that's something that I also was learning a
few years as well too. So it's just really important
for everybody to remember that earthworms in general, your European earthworms,
those red wigglers that you use in your gardens, your
compost piles, even as bait, they are not native to
the United States. They were brought over by the colonists
because the colonists said, hey, this is great in our garden.

(48:09):
We're starting a new colony, like, let's bring our life
with us. And so earthworms are very good at nutrient
cycling and that's why we keep them in our gardens,
and they're really good in our agricultural fields.

Speaker 9 (48:23):
But the thing is.

Speaker 10 (48:24):
North American forests, prairies, all of our natural landscapes, they
have adapted to not have any kind of earthworm. They
don't need things milling about breaking down the leaf litter.
They need the leaf litter to stay there on the ground.
So even if a European earthworm, right, are our nice
little air raiding one. If that gets thrown into a

(48:47):
forested area, it can start removing all that leaf litter
and it starts exposing tree roots and all of this.
So it's really important that earthworms, who kind of view
is more naturalized like a honeybee, that they.

Speaker 9 (49:00):
Actually do cause problems.

Speaker 10 (49:01):
So it's really important that, especially when you're done fishing,
please don't dump any worms in the lake. Yes, in
theory most of them drown, but it just takes a
couple of them to make it to the shore and
start over, and then they're inhabiting a natural area that
genuinely does not need them.

Speaker 4 (49:23):
Did you know that, Corey, No, no clue. That's why
I fly fish.

Speaker 10 (49:33):
And so what's been really not fun in all this
is we've realized there's an invasive earthworm out there. It's
called the Asian jumping worm. It's often sold as an
Alabama jumper snake worms things like that. It is not
from Alabama, it is not native, and this one is
not even a nutrient cycler, so it doesn't even do

(49:53):
the good stuff that the other earthworms do. So that's
other Asian jumping worm is just flat out invasive. And
so that's one that we really need people to just
be aware of you know, talk to I've talked to
bait shops around here. You know, they say they've called
and I've appreciated it. They say, well, I've heard about
these jumping worms. Should I be breeding them? I said, please, don't,

(50:15):
please don't. They say, well, what about you know, red wigglers. Yeah,
of course, African nightcrawlers. I say, not a problem. Those
are exotic species, they are not invasive. They still provide
a good benefit. But again, it's just important to be
careful with any worm. But yeah, those Asian jumping worms,
they flail around. They look like little baby snakes. It's
kind of like you'll look at a worm and you'll say,

(50:36):
this is not like any worm I've ever seen. It's
not you know, it's not floppy. It flails around.

Speaker 9 (50:43):
Like a snake.

Speaker 10 (50:44):
And then it also just completely degrades the soil. It
causes erosion, Plants won't seed, all that kind of stuff.

Speaker 2 (50:51):
So there's more aggressive than these other earthworms that you've
been talking about.

Speaker 10 (50:57):
Yes, yes, these Asian jumping worms they're we won't even
like say that they're good in one environment. They're just
flat out bad, and we want them out. But the
problem is they look a lot like the other earthworms,
and that's why it's one of those sneaky invases where
I became more aware about it five years ago. I

(51:17):
put up something on our website two years ago, and
within three months I got reports from Houston, Dallas, Austin,
and I think along the coast, and it's one of
those with the state this size. If you get hits
that quickly, it means that the worm's probably been in
our soheale for a long time. We just didn't know
any better.

Speaker 2 (51:35):
M okay, I feel like we'd be remiss not to
bring up hogs well talking to you, since you know
that is like the poster child for invasive species, right,
especially in Texas. So what stance does the Texas Invasive
Species Institute take on them?

Speaker 9 (51:53):
Please remove them?

Speaker 10 (51:55):
Please remove them, So in at least in Texas, there
isn't it. You don't need a permit to hunt. The
state wants you to remove them. So that's kind of
how we feel as well. Please remove them when you're out,
when you're out hunting. If your state doesn't require any
sort of permit, please please kill them. But especially for us,

(52:17):
I get that question asked a lot like, well, what
are you going to do about hogs? And I have
to say, well, the conquistadors brought them over in the
fifteen hundreds, so we're not going to win that war,
but we can at least slow the spread, win on
a local level, or at least stop it from invading
every state in the United States.

Speaker 1 (52:35):
What about Ashley? What about our dad? Like I saw
that recently Texas legalized shooting those suckers from helicopters like
air gun and them. Do you guys do it? Like,
are they considered an invasive species in Texas?

Speaker 10 (52:54):
They must be if they're well, no, if they're allowing permits.
It might be one of those where they're trying to
prevent it to become more problematic, like an access.

Speaker 9 (53:03):
To yeah, where you know it was imported.

Speaker 10 (53:05):
It's getting a little out of control, and so I
think they're trying to cull it before it becomes just
outright invasives. So that might be why they're like lifting
or allowing more.

Speaker 9 (53:16):
Types of hunting to happen.

Speaker 10 (53:20):
One of those like borderline ones where it's like the
state's saying, h we'll allow it for right now.

Speaker 2 (53:26):
Yeah, fellas any other questions for Ashley.

Speaker 1 (53:32):
No, no, good.

Speaker 2 (53:33):
Hey, thanks for taking the time, Ashley. We really really
appreciate it. And yeah, hopefully this helps man. Everybody dispose
of your worms properly, watch out for them jumping ones.

Speaker 10 (53:44):
Yes, please, and clean, drain and dry your boats. I
just want to say, you know, naturalists and outdoorsman, you're
kind of like our first line of defense. So it's
really up to y'all to help. Just clean your equipment
before you leave your site. So, but thank y'all so
much for having me.

Speaker 2 (54:00):
Okay, thank you, have a good day. Now on to
me eater menu.

Speaker 11 (54:09):
He said, what's.

Speaker 1 (54:24):
Nice? Phil?

Speaker 2 (54:29):
Yeah, every time a week this is this a new
segment or have we've done this one before?

Speaker 3 (54:34):
The drop is new?

Speaker 2 (54:35):
The drop is I would I need to do more
I guess pre production on the next time I host,
just to make sure I can get as many new
Phil drops as possible, because that's definitely my favorite part.

Speaker 3 (54:51):
Uh.

Speaker 2 (54:52):
This is the segment where we all talk about what
we've been cooking with our wild game lately, and.

Speaker 1 (54:57):
Today it is taco themed.

Speaker 2 (55:00):
First, we're gonna start off with a PSA I recorded
yesterday just before I bleach my hair. Hey, it's the
hospitalists for meat eater, and I'm here with a hot
tip slash public service announcement. This is regarding the what's
considered the unusable or tough cuts or seeing you laced

(55:23):
chunks of your wild game. Okay, like this, like shank,
I call them shank pieces. They're actually not the shank.
It's a little muscle next to the shank. Everybody knows
what I'm talking about. It's just got sing you all
laced through it. There's some neck in here, just you

(55:45):
know what I'm talking about, a lot of the lower
legs in the neck is what is what gets lumped
into this category. Okay, so think about lots of silver
skin and stuff that you like, you don't want to
put into the grinder. Yes, you could grinder, but do
you really want to be chewing on all that silver
skin while you're eating your burger? No, So instead low

(56:07):
and slow, cook it low and slow. Then you'll end
up with a meat that can be shredded and turn
into tacos, burritos, pulled meat, barbecue type sandwiches. It's easy,
and the the uh, the opportunities are analysts for what
to do with that meat. And now you're thinking, well,

(56:27):
what happens with all that silver skin everything in there? Okay,
this stuff, if you go slow and low five to
six hours, is just gonna slowly dissolve, and it's gonna
become part of the sauce and part of the juices,
and it's gonna give you that wonderful, silky texture that
you're really looking for. Okay, So it's not this is

(56:47):
not just like a way to use this chunk of meat.

Speaker 9 (56:50):
This is actually a way.

Speaker 2 (56:51):
To have some of the best wild game meals available
because this silver skin, the connective tissue is gonna it's
gonna give you a great, great palate, great flavor, it's
gonna make it seem more moist. If you do the
same recipe that I'm about to give you, with just
whole muscle cuts out of the back leg, you're gonna
get a much drier product that you're not gonna be

(57:13):
anywhere near as happy with. Okay, so trust me, lower
legs a lot of sinu now real quick. If you
want to just do the simplest version of this, chunk
it up, I've been doing like two to three inch chunks.

Speaker 1 (57:27):
Okay, I'm gonna.

Speaker 2 (57:28):
Brine it in a water, vinegar, and a little bit
of salt mixture. Okay, but a half cup of vinegar
I've probably got I don't know, two three cups of
water in here, about five cups or five pounds of meat.
I don't know exactly what this does, but this is
basically how you start Beria or how you start barbericoa

(57:49):
in those Mexican taco dishes. It's been working excellent for
this stuff, so I'm just gonna brind it in here,
but today instead of doing those fancy Mexican dishes, it's
gonna make it so it's ready for pretty much anything.
My plan is to do pulled meat barbecue sandwiches. If
I'm a brine it for thirty minutes, then without searing it,

(58:10):
I'm just gonna put it into my uh gut judging
joker right here, all of this meat, I'm gonna rinse
it first. I'm gonna rinse my brine off. I'm gonna
put it all in there, and then I'm gonna cover
it with some kind of stock, chicken stock, beef.

Speaker 12 (58:25):
Stock, whatever, just barely cover it, put a lid on it,
and in my oven at two sixty for probably five
to six hours until it's fork tender.

Speaker 9 (58:35):
So you can pull it apart with pull it apart
with a fork.

Speaker 2 (58:38):
And then take it off. At that point when it cools,
I'll put it out on a sheep pan. I'll pick it.
If there are any of the bigger chunks of sing
you silver skin whatever, left, pull those out. There won't
be many. I'm gonna put it back in there with
the juices, and then the world is your oyster brcue, sauce, salsas.

(59:00):
Whatever you do as you please. You're going to be
extremely happy with the results. Okay, so use your lower
leg meat, cook it loan slow. You'll find that you'll
be reaching for that more than you're reaching for a
lot of the whole muscle cuts at your wild game.
Thanks for listening.

Speaker 1 (59:21):
Nice tip.

Speaker 2 (59:22):
Be honest, what do you boys think about that?

Speaker 1 (59:24):
I think it's a good segue into what I'm going
to talk about. Okay, you don't You don't have anything
to add there?

Speaker 2 (59:29):
He covered it all, sure, hope, So I felt pretty thorough.

Speaker 4 (59:34):
I was distracted because the chat was so worried about
your missing drawer. It looked like right below your sink
short cut.

Speaker 2 (59:43):
I can give you a quick explanation of that. That's funny.
I'll actually love it. It's the best thing that's ever happened.
In the kind of a weird way. We're in a
you know, a kitchen remodel is probably gonna take fifteen
to twenty years. But we put a new sink in,
and the meta measurements were off to the point where
that drawer could not be in there anymore when the

(01:00:06):
sink was in there, right, But the sink was more
important than the drawer. Well, what's underneath that missing drawer
is the trash can. Perfect, And so it's pretty much
like being at a McDonald's where you don't have to
open the trash can slider every time you just want
to drop something in there. Now, if you got something
big and messy, yeah you got to open the trash can.
But if it's just like a you know, you blow

(01:00:27):
your nose clean, nex just right through the hole, plops
right in. So when I complete this whole remodel, and
there's maybe some new cabinets, I'm going to incorporate that,
I'll probably have the little swinging door, you know, not
just a whole I have a little swinging door. But yeah,
it's awesome. I hate dealing with trash cans. I love
having them hidden away, tucked away.

Speaker 1 (01:00:49):
I don't like one in the middle of the kitchen
and where it's just always I don't know.

Speaker 3 (01:00:52):
Shout out to Leland for solving the mystery before you
announced that was that was his theory.

Speaker 2 (01:00:58):
Good work, Leland.

Speaker 4 (01:01:00):
AnyWho.

Speaker 1 (01:01:02):
Yeah, So, going back to Giannis's video, all that everything
he said applies to wild turkey legs and wings, which is, uh, Phil,
you got teed up there. Uh so we're talking tacos.
So the other day I made tacos out of turkey thighs, drums, wings, Like,

(01:01:25):
save your turkey wings. I know it's a pain get
those wings off of a gobbler, but it's worth it.
There's enough meat there to make it worth it. So
I cooked those things the exact same way you, honest
does just described with that shank and shoulder and other
tough leg deer cuts. And then what you do is you, uh,

(01:01:48):
you shred it up and then you gotta gotta crisp
it up. And like I've crisped this stuff up a
couple of different ways. You can do it in a
cast iron pan. You can put it under a broiler,
which is I think Steve likes to do it. But
this time I got a I got one of those
big blackstone suckers for Christmas, and I did like a

(01:02:12):
big flat top grill. Yeah yeah, and uh I did
it on there and the and it worked. It was
so much, it just was it worked great.

Speaker 9 (01:02:23):
Man.

Speaker 2 (01:02:24):
What kind of grease did jeez?

Speaker 1 (01:02:26):
Uh, there's a little olive oil, and I did a
mix of olive oil and I think canola. But I'm
not like attacking. It was super high heat, so I
try to do olive oil. It's got a low smoke point,
you know, so you can't get after it too hard.
But either way, the great thing about that big outdoor
griddle is I was able to cook the tortillas while

(01:02:46):
I was cooking the meat, and so that made that
made it nice. I'm not dirtying up a bunch of
pots and pans and those things like we eat them
more like a like a Mexican street taco, real simple cilantro,
a little chopped onion, queso fresco. Like, don't be putting

(01:03:06):
American taco cheese on there, don't be dumping half a
bottle of paste salcea on there. Like keep it simple
and they're very very very very good, just awesome stuff.

Speaker 2 (01:03:18):
Yeah, it's amazing if you do the meat right. How
well a taco can taste when it's just tortilla meat,
fresh onions and usually white. Yeah, more of that bite
and cilantro. It's really all you need. Even that the
kotilla or the caeso fresco is like, you know, it's nice,
but you don't definitely don't have.

Speaker 1 (01:03:37):
To have a living and you can put a little
like spicy hot sauce on there maybe if you want
a little heat, but yeah, I'm not a fan of
drowning it and red red salsa.

Speaker 2 (01:03:50):
Corey, what about.

Speaker 4 (01:03:50):
You, man, I've been eating a lot of black Bear recently.
Last night actually made some black Bear smash burger talk,
So talk about tell me more bringing the world together
with tacos and burgers.

Speaker 2 (01:04:05):
Yeah, man, very international meal.

Speaker 3 (01:04:07):
Interesting.

Speaker 4 (01:04:08):
Yeah, the photo didn't turn out great, but yeah, it's
a taco shell and a smash burger. Everybody knows how
to make smash burgers these days. These are not homemade shells.
But I did fry on myself to get them nice
and perfectly crispy and folded them.

Speaker 2 (01:04:24):
So We started with a corn corn a corn just tortilla.

Speaker 4 (01:04:28):
Yep, corn tortilla, and then I did cook half of
it in oil, frieday in oil, whatever, and then I
smashed the burger, flipped it over being BlackBerry. I really
wanted to make sure it was cooked, which doesn't take
long with a smash burger style. And then I took
that half cooked tortilla, put the uncooked side on the outside,

(01:04:49):
gave it a flip, put some cheese on it, so you're.

Speaker 1 (01:04:52):
You're like burger smashing the tortilla on there.

Speaker 4 (01:04:57):
That's typically that's how I would do it. I did
it separate this time, but yeah, I think that's the
kind of classic way to do it, is smash it
with the tortilla. But then you're only cooking one half
of the burger. So I did the burger and then
flipped it and then tortilla on top, just to make
sure it was fully cooked. And then I put a
little bit of a garden fresh romaine lettuce on there,

(01:05:19):
garden tomatoes, and then that was my kid's meal there.
He wanted some taco sauce on it. Normally i'd make
like a fancy sauce as Will Ferrell put it uh
ketchup in mayonnaise with a little dill sauce in there.
But so it's you get that burger bite, but it's
in a taco shell. Johanni, I think I made some

(01:05:39):
for you when we were out pronghorn hunting a couple
of years ago. You did you me and Max Barta.
They must not have been that memorable.

Speaker 2 (01:05:45):
You made burger tacos.

Speaker 4 (01:05:48):
Smash burger tacos. I think that was with some elk,
but you must have been tired.

Speaker 2 (01:05:53):
I got a question for you. When you do ground
bear meat, do you add any fat?

Speaker 1 (01:05:59):
I do you do?

Speaker 4 (01:06:01):
Not not as much as uh deer elk, but definitely
threw in some pork fat, just.

Speaker 1 (01:06:06):
A little bit.

Speaker 2 (01:06:06):
Yeah, okay, because I haven't ground mine yet, and I'm
wondering what about you.

Speaker 1 (01:06:10):
You've had some bears? You ever ground your bear meat? Yeah?
If I'm making sausage or whatever, I'm gonna add a
little bit. What about this regular old ground? I don't
think I made any other last bear I shot. I
think I did all sausage because like when you handle
the meat, like my hands get greasy's fat in there. Yeah,
So I'm wondering, like if I need to do it,
but I still think you're missing like like if you

(01:06:33):
were to slice a bear's th like thigh muscle, you know,
down the middle like crosswise is there? Like are you
seeing like internal fat in there? You know what I mean?

Speaker 4 (01:06:43):
A little bit not not.

Speaker 1 (01:06:46):
Like I said, I feel like you can feel it
more than you can see it. Do the outside do
a few pounds one way and yeah.

Speaker 4 (01:06:54):
Yeah, I did it, and it just cooked so much better.
You know, there's a there's just a little bit more
fat to cook it.

Speaker 2 (01:06:58):
I will say I recently did the ground just because
of the way that the portions ended up that I
had maybe five pounds left of deer meat and I
didn't have any fat to mix into it. I was
making meatballs and then the leftovers. I was like, well,
I'm just gonna freeze this ground, but I didn't have
any fat for it. So I just did it just
plain deer meat, and it's been fine. I've been just

(01:07:20):
salt and pepper and making patties and the burger's been
coming out just fine.

Speaker 4 (01:07:24):
Yeah, you can add an egg to it if you're
really worried about it.

Speaker 2 (01:07:27):
Yeah, okay, I guess a little more feedback Phil.

Speaker 3 (01:07:33):
Yeah, last call for questions. We're a little light right now,
and I get we get questions like this a lot,
almost every week, and I normally don't pick them because
it's kind of a big topic. But everyone has their
own opinion on it, so I'm going to bring it
up now. It's kind of a big general question. But
Ethan Blair, realtor and auctioneer, he's just a Swiss Army knife,

(01:07:54):
this guy. He says, we're wanting to experience hunting out
West next year. We're focused on elk but opened to
other big game. What would you recommend for prep and
would you go DIY or hire an outfitter first trip?
I'm assuming sounds like it.

Speaker 1 (01:08:09):
Yep. If you can afford an outfitter, it's not a
bad way to go.

Speaker 4 (01:08:13):
Yeah, take a lot of guesswork out of it, that's
my answer to I'd hire a.

Speaker 2 (01:08:17):
Guide, especially if it's going to be like a one
and done thing. But if you're like, oh, we're gonna
start doing this and make an annual tradition and I've
got like the next ten years, like I'm going to
become an elk hunter, Yeah, you know, go di IY.

Speaker 1 (01:08:30):
And you can kind of do a combo. You could
do an outfit or drop hunt where they're going to
pack you into a decent area, help you pack all
your stuff in, pack all your stuff out. But you're
out there hunting on your own. Do your homework, man,
call a lot of referrals, you know, if you're looking
at the outfitter thing, other preparation.

Speaker 2 (01:08:52):
I don't know. Go back to listen to earlier in
the show.

Speaker 1 (01:08:56):
Yeah, get in shape and shape and shoot your gun
or your bow.

Speaker 3 (01:09:00):
That's right, Nathan. I've been seeing this question for weeks.
I don't pick it because I have no effing idea.
I'm not a part of these conversations. This is about
the first light waiters. When will they be available. I'll
try to get some info for you and update, but
I'm sorry, I'm not the guy to come to this.
I don't know if anyone anyone at the tailor. Yeah,

(01:09:21):
I didn't think so, how about you.

Speaker 4 (01:09:23):
I have the power of knowing this right in front
of me. Actually, I saw these come up earlier. There
was a whole chat about waiters that look like, yeah,
I have this, I have the date right in front
of me. But just the way things have been going
with the waiters, I will say very soon, yeah, and
leave it at that.

Speaker 1 (01:09:38):
That's a great global economy kind of thing.

Speaker 4 (01:09:41):
Yeah, but very very soon they're like in stock ready
to roll.

Speaker 3 (01:09:44):
So yes, would you believe that this tariff stuff has
affected us in some way?

Speaker 1 (01:09:48):
Yeah?

Speaker 4 (01:09:49):
No, get excited though.

Speaker 3 (01:09:50):
They're badass cool. Well great, I'm glad I brought it
up because I normally just skip right right past those ones.
Let's see Tea pats Field once again asks a snack
in the stand.

Speaker 4 (01:10:01):
Mmmmm hmmm, jerky.

Speaker 2 (01:10:06):
I like, I mean, if I really just had to
pick one go to from the last five years of
deer hunting in Wisconsin, it would be my liver worst
and butter sandwiches on Latvian rye bread. Now, all of
you can probably get your hands off some good liver worst,
but that Latvian rye bread is a little harder.

Speaker 1 (01:10:26):
It's not a snack, though, man it.

Speaker 4 (01:10:29):
Might be, but that's a meal.

Speaker 1 (01:10:31):
Come on, a snack.

Speaker 2 (01:10:32):
I think when they're asking about snack in the stand,
it's like anything that's gonna sustain you as you're going
throughout the day. And but I do eat a multiple
of those. I'll usually and I pack up breakfast sandwich
in there too.

Speaker 1 (01:10:44):
There you go.

Speaker 2 (01:10:45):
I've gone to not eating really breakfast before hunts and
really just packing in food that I will as soon
as I'm set, whether I'm glassing or I finally get
in the stand, I'm gonna start eating at that point.
There's no reason to waste the time at whatever four
in the morning putting down food.

Speaker 1 (01:11:02):
You know, Yeah, I agree, there, I eat all kinds.
I don't. I mean, I eat all kinds of yeah.

Speaker 4 (01:11:08):
Man.

Speaker 2 (01:11:08):
The thing with us, Patsfield is that we get to
hunt so much that all snacks still, All snacks get
old after a while. You got to keep it fresh man.
Variety is the spice of life. Yeah man. So I'll
switch up the candies. I'll switch up the bars, chocolates

(01:11:29):
sometimes I don't know.

Speaker 4 (01:11:30):
Yeah, That's why I say jerky. There's a million flavors
you can toss in your jerky, and every bite reminds
you why you're out there. There you go, meat?

Speaker 1 (01:11:38):
What else?

Speaker 3 (01:11:38):
Phil Janni, you're your new hairstyle inspired Chase to do
some freestyle rap in the live chat, and he's he's
asking me to recite it a Chase, I'm not going
to do it. Dry right now, Because you know rap cadences,
they require a little bit of practice. You gotta, you
gotta really dig in. If I have time, I'll go
back and read them and see if I can prepare something.
But no promises whatsoever. Well I'm excited, Phil, Oh, great,

(01:12:02):
now I have to do it. Russell says, day Alaska
moose hunt. This is September. Have two rifles in the safe,
three hundred weather be mag and a three thirty eight
Win mag. Your choice of these two?

Speaker 1 (01:12:12):
Yes? Yeah, yeah, yeah, which one you shoot better?

Speaker 4 (01:12:16):
They're both gonna whack them.

Speaker 1 (01:12:18):
Yeah, Both those calibers are.

Speaker 2 (01:12:19):
Gonna do just fine if you can shoot them.

Speaker 1 (01:12:23):
If you can shoot them, if you can shoot a
two seventy Winchester, better shoot take that.

Speaker 2 (01:12:28):
Yeah, and yeah, make sure you got a good bullet.
I'm not gonna like throw any bullet companies or bullet
models under the bus here, but both those calibers with
a cheap bullet might not do the job.

Speaker 1 (01:12:42):
So make sure you got a.

Speaker 2 (01:12:43):
Good bullet that's gonna stick to stay together and really
hammer them.

Speaker 4 (01:12:48):
Amen.

Speaker 3 (01:12:50):
Uh, James, I don't know this for sure, but just
as someone who has done TV stuff, he asked, why
does Meat Eaters still make episodes twenty two minutes long
when they are probably primarily a streaming show. Well, the
keyword there is primarily, because sometimes we make deals with
TV networks in twenty two minutes is still the standard
length for a half hour episode of TV. But that's
why we make so much other programming on our YouTube

(01:13:11):
channels that don't have to play within time constraints. So
check those out. But but yeah, that's that's the answer. Yeah, Phil,
let's see. I think I think that's good. I think
we're good.

Speaker 4 (01:13:23):
Well, I don't think we can go through the entire
show without bringing up Tony Hawk pro Skater three plus four.

Speaker 2 (01:13:29):
Phil, Oh, yeah, what did you decide? Are you gonna
play it?

Speaker 3 (01:13:32):
We can't play it for licensing reasons, but my wife
and kids are out of town, and I made an
Instagram reel that I had some fun with, So if
you want to.

Speaker 1 (01:13:40):
It's really good.

Speaker 3 (01:13:41):
I watch it if you want to check that out,
Phil Taylor twenty five on the old Instagram. It was fun.

Speaker 2 (01:13:49):
Let me ask a good question. What the thing that
caught my eye the little Easter ray was that when
you grab the skateboard, the truck was loose.

Speaker 3 (01:13:57):
I have not nobody has touched that skateboard.

Speaker 1 (01:14:00):
Okay.

Speaker 3 (01:14:00):
We inherited it from my brother in law and it's
been a collecting dust in the garage.

Speaker 1 (01:14:04):
Okay.

Speaker 2 (01:14:04):
But so you didn't set that up like it was.
The truck was also was.

Speaker 3 (01:14:09):
Already yeah, the truck, but the truck was already basically
falling off.

Speaker 1 (01:14:12):
Wow.

Speaker 2 (01:14:13):
So it was like it was just waiting for you
to make this.

Speaker 1 (01:14:15):
It was waiting for me.

Speaker 3 (01:14:16):
Yeah. And there's another Easter egg that the skateboard is
themed as well, So go back and past it and see.

Speaker 4 (01:14:21):
Better go again, just coming from the skater boy haircut
over here.

Speaker 2 (01:14:25):
Oh man, yeah, no, that got me a little nostalgic too.
I was like, man, I wish I had a skateboard
kicking around, although my place there was no place to
ride it.

Speaker 1 (01:14:33):
No, it's all.

Speaker 2 (01:14:34):
Gravel, which is a bit of a bummer. But all right,
thank you all for watching today. If you're looking for
some new swag, Meeter's got some new hats out, especially
like this new one from Wired to Hunt. It's pretty
hip in my opinion, go check them out at the
Meat Eater store. You know where to find that. And again,

(01:14:55):
thank you for watching and listening this week, and we'll
be back next week.

Speaker 1 (01:14:59):
There's day eleven am Mountain Standard Time audios