Whisky, Water, and Family Farming with Joe Dawson

Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:07):
These are stories of outdoor adventure and expert
advice from folks with callousedhands.
I'm James Nash and this is theSix Ranch Podcast.
For those of you out there thatare truck guys like me.

(00:29):
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(01:35):
bottle of scotch from everyregion of Scotland that produces
it.
Yes, how many regions?

Speaker 2 (01:41):
are there?
Oh gosh, off the top of my head.
I should have just pulled outthe map.
I think there's about seven,yeah, so I mean you have
Speyside, which is where youknow Glenn Fittick, glenn Livet,
those guys are.
You have Huge fan, huge fan ofthose ones.
Yeah, you have Highland region,and then there's a northwestern
region called Orkney I thinkI'm pronouncing it wrong, but

(02:03):
that's where Highland Park isfrom and then go over to Isle of
Skye and that's where Taliskeris out of, and then Isle of Isla
is where Lagavulin and Lafroixare, yep, and then the real
peaty scotches.
I love them.

Speaker 1 (02:18):
Right, but I think it's also the scotch that a lot
of people get introduced to, andit's not the starter scotch.

Speaker 2 (02:24):
Oh God, no.
Yeah, like Macallan is probablylike the easiest one to like
introduce a bourbon fan to it'slike, just try like Macallan.
Yeah, like it's notoverpowering but it's kind of a
good intro into it.
Yeah, and then work your way up, yeah.

Speaker 1 (02:40):
And Glenlivet Like that's.
It's solid, that's the F-150 of.

Speaker 2 (02:43):
Scotches Exactly.
That's actually the perfectanalogy for that.

Speaker 1 (02:47):
It's just easy.
The daily driver.

Speaker 2 (02:50):
Yeah, and actually that was a distillery.
We stopped by because when wewent to Scotland again I was God
early 20s and it was in March,so it wasn't really tourist
season.
So we went by Glenlivet theywere closed but Glen Fitt
fittick was open and we did afull tour of that one and it was

(03:11):
a blast I mean because I wasthe only guy on my crew and the
four of us that like scotch.
So at the end when they gave usa 12, 15, 18, I ended up
getting four of each because itwas like that's just isn't my
thing.
Um, and then, uh, then we wentto another one with uh chevis
regal, uh-huh, and that onecracked me up because we pull up
there and they're like we'renot doing tours.
I'm like, well, why not?
And they had a gift shop there.
They're like, well, we had abit of an accident.

(03:32):
And so what happened was therewas a clean-out mechanism for
their stills to go into thepublic sewer system.
Well, somebody accidentally hitit when it was full of scotch
and like nuked the city um, umseptic system.
So, uh, they're like we're,we're not gonna make money this
year, but uh, so I bought abottle from there.
I got a cast strength um glennlibbett 17 and smuggled it home,

(03:55):
uh-huh, um, obviously at thatage I didn't realize customs and
um sure got away with it.
So I got it back home, yeah,but that was a good one and that
was kind of my firstintroduction to cast strength
ales.
So our scotches sorry, not alesum, scotches, yeah, but but
yeah, what about you?
What region is kind of yourfavorite?

Speaker 1 (04:14):
you know I'm I'm a big fan of the glenfiddich
glenlivet um.
Some of the highland scotchesare great too.
But uh, yeah'm going to gothere in August with um, with
Rob Gearing from SpartanPrecision, and do some stag
hunting on an old estate thereso excited for that.

Speaker 2 (04:33):
No kidding.
So what region is that?

Speaker 1 (04:35):
Um, I believe that'll be uh in Northern Scotland.

Speaker 2 (04:39):
Okay.
So are you guys flying in, likeInverness?
I have no idea, okay, cause Ithink there's direct flights now
from Portland to Inverness.
Really, yeah, and I, I reallyliked Inverness.
It was on the Northern coastalregion and it was a really cool
city, yeah, um.
But when we went um and I Iwould not recommend this cause I
, you know, we're in ourtwenties, so we fly into London

(05:00):
and just tried to like road tripit.
So you're kind of like inLondon for a day, then you're in
here for a day and you kind ofjust whip through it and if I
were to go back like I wouldhave probably spent several days
, um, in Edinburgh.
Edinburgh was a cool citybecause, there was like this
medieval layer where there was acool castle up on top and all
the statues of you know,scottish philosophers,
everything like that.
Food was great.

(05:21):
And then there was kind of amodern era down below where you
know great restaurants, greathotels, um, that was kind of a
cool region.
And we went up to St Andrews,which is where the um, you know,
the birthplace of golf, right,so they have the big PGA tour.
We got to walk the whole course.
That was kind of neat to see,yeah.
But I really like drivingthrough the Highlands Like I
would recommend driving throughthat it was just.

(05:41):
It was just amazing setting.
I I kind of felt like home.
I don't know how else todescribe that.
I mean, obviously it was a lotmore, uh, moist than here, but
it was just, you know, I kind offelt comfortable there it was.

Speaker 1 (05:54):
it was a great region yeah, there's so much, so much
history and tradition on on thatside of things.
It's older, it's way older.
You know we talk about the ageof sort of european influence
here in wallowa, county right100 years yeah, not much, right
yeah uh like, when did thedawson's show up here?

Speaker 2 (06:17):
um 1904 okay that was a tough time to show up in
wallowa county well, and andagain, and like the problem with
family history, but it's notwritten down.
It's, like you know, separatingmyth from fact, or myth from
legend, right?
Because that one I was able totrace back a bit.
So my great-great-grandfatherwas out of Pennsylvania and he

(06:38):
fought in the Civil War for theNorth.
He was actually in Gettysburgand I found evidence of that and
there was thoughts that he wasprobably a POW a couple of times
throughout the Civil War region.
And then his son, george, isthe one that came out West in
1904.
And I don't remember.
I mean one story that I heardis you know what was the old
story where had to dry or climbit right.

Speaker 1 (07:00):
For tuberculosis.

Speaker 2 (07:02):
Yeah, but I never got that confirmed.
It was kind of one of thosemyth or legend runs, right,
right.
So anyway, he ended up here in1904, and then that's where he
met my great-grandma and thenthey were in the timber sawmill
so they had Dawson LumberCompany.
So his sons, george which wasmy great-uncle and Malcolm ran

(07:22):
the sawmill and they were kindof partners in it.
And then in 1950 is whenMalcolm went out to the farm.

Speaker 1 (07:27):
Okay.

Speaker 2 (07:27):
Yeah, and then actually, but my grandma, so his
wife, jean, um, so she grew upover in La Grande on booth lane
and she was a Jasper, and theyhad the lineage from McDonald
which came out of Isle of Sky.

Speaker 1 (07:40):
Okay, so that's, and obviously you know typical story
met during world war ii andyeah, you know, then had a bunch
of baby boomers.
Yeah, now they're running stuffwell, and how about you?

Speaker 2 (07:52):
because, like, you're one of the few centuries farms
in willow county, yeah, and fromwhat I understand, there's
quite a bit of likedocumentation requirements for
that as far as, uh, genealogyand all of that.
So what's your kind ofbackstory of ending up in the
county?

Speaker 1 (08:07):
So I also started with Scotland paused for Civil
War.
But which side?
Yeah, I think both.
I think.

Speaker 2 (08:18):
I've got family on both sides.
Yeah, super common.

Speaker 1 (08:22):
Yeah, but I do think that the Macalester side fought
for the South.
Okay, from from what I can tell, we still have a rifle, um, a
family rifle from from the civilwar, and it was one that got
converted.
So it started out as a musketand then had the breach cut
later on and hinged so that youcould put a cartridge in it.

(08:42):
So a really pivotal moment infirearm history, right when we
went from muzzle loaders tobreech loaders.
That's a huge deal, probablyone of the one of the bigger
steps forward.
And war advances all kinds oftechnology and not just, you
know, military combativetechnology.
But I talked to a doctorrecently and he thought that the

(09:04):
civil War progressed medicineby 100 years.
Okay, so they learned so muchin this short time period,
especially about trauma anddisease, that they were able to
just have that many repetitionsand so much requirement that

(09:25):
medicine moved forward by leapsand bounds during the Civil War.

Speaker 2 (09:29):
So was this like the germ theory thing of, like you
know, using utensils on onewound of one soldier and going
to another and then realizingit's?

Speaker 1 (09:38):
I think it's some of that.
I think it's also surgery.
Yeah, I also and I'm probably Ishouldn't say this because I'm
probably wrong but I thinkthat's when blood transfusions
began as well.
Oh, no kidding, you know, priorto that was a lot of
bloodletting like, oh, you'resick, we're just going to cut
your arm and bleed you out alittle bit.

Speaker 2 (09:58):
Yeah, you're swollen.
Let's just open this up realquick and let that out, it's
like, yeah, glad we were bornwhen we were born.

Speaker 1 (10:04):
Yeah, we still had a long ways to go, but yeah, so
they came here and I think thatthey probably would have and I
don't have documentation tosupport this, but I think they
probably would have homesteadedalong the way.
It wasn't like you leave StLouis, you get to Oregon and you

(10:25):
start your farm or your ranch.
I think that you go a littleways you stake out your
homestead, you build a cabin,you till up some ground and then
you sell it at a higher valueand then you can buy a little
bit of land in addition tohomesteading the next time you
stop.
And a lot of people went allthe way to the Willamette Valley
, sold that for a lot of moneyand then came back to eastern

(10:48):
Oregon and then were able to buybigger chunks of ground and
have some capital to be able toget going with.

Speaker 2 (10:54):
Yeah, and that's interesting.
You say Missouri because you'renot the only family that I've
heard that had that lineage fromformer Civil War veterans that
came out of the Missouri area.
Yeah, there are severalfamilies In fact.
I think like the Scenic Barnlike was one of them, they're on
the highway in Enterprise andJoseph Like that was one, and I
knew several other families too.
I always just thought thepost-Civil War period was

(11:15):
interesting, of like whatmotivated those groups to come
to certain areas and why.

Speaker 1 (11:20):
Yeah, Probably just talking to each other.
You know, I find that I wasjust in, uh, in a place in Baja
Mexico and I'm not even going toname the place, cause it was
awesome and I don't wanteverybody to go there cause
right now they're not going.
That's kind of how I feel aboutWallowa County.

Speaker 2 (11:34):
It's like, yeah, it's , it's there, Just I won't tell
you where Sure.

Speaker 1 (11:39):
Well, wallowa County is a great equalizer, because
winter wrecks people.

Speaker 2 (11:44):
Yeah, we just need harsh winters to drive out the
weak ones.
Yeah, and it works.

Speaker 1 (11:48):
It works great.
We have the same populationhere as we did in 1900.
Oh, yeah, we're doing fine.
So we've got the great whiteequalizer that comes in and
crushes souls in January andFebruary and then, yeah, folks
leave.
But yeah, so the Sixth Ranchwas founded in 1884 by james w

(12:09):
mcallister, and they werejournalers.
Um, so we've got all thejournals.
We've got journals of weatheron a daily basis for decades, uh
, and we've got the, the pricesof, of commodities and
everything that was going on,just in little bits, and a lot
of it was very uninteresting.
Some of it is very, veryinteresting.
For example, for a long timeLostine was the party town, like

(12:35):
that was.
The happening place was Lostine.
And then, you know, when wewere growing up, lostine didn't
have nothing going on.

Speaker 2 (12:42):
Well, I was just going to say kind of making
resurgence with Emcro andLustine Tavern.
Like every time you drive byFriday night, it's like man,
this is awesome.

Speaker 1 (12:49):
Yeah, we've got Emcro , we've got Z's Barbecue Like
Lustine's happening again andthey're awesome.

Speaker 2 (12:53):
Yeah, Like both of them, Fantastic.
I want to thank all of them.
Resuscitation it's like oh,that's cool to see.

Speaker 1 (13:10):
Yeah, and then it's also interesting, I think,
looking back at both of ourfamilies, at how they sort of
adapted to what businesses madethe most sense at that time.
Oh yeah, and you and I arestill doing that.
You have to.

Speaker 2 (13:26):
Yeah, I mean, that's kind of like the lesson our
families gave us is like, if youwant to live here, like just
how do I say this?
Just be prepared to be dynamicand figure it out.
Yeah, cause there's not areally a one size fits all.
So what's your job?
Uh, I don't know.
Several things I still.
I still manage the farms, soboth family farms, um, I do real

(13:46):
estate brokerage as well, um,and then I'm also just involved
in several different boards andyeah, so that's kind of the bulk
of it, um, but you know alsotypical ranch in Willow County.
You know, the secret to anysuccessful rancher is having a
wife that works in town.
So that helps make it work.
Um, cause, you know, when Icame back here, I, you know,
went to college.

(14:07):
All my roommates were goingPortland, seattle, denver, san
Francisco, and I was like Idon't, I don't care what I have
to do to get back to WillowCounty, I'll figure it out.
Sure, you know, I'd go back to,I'd go back to doing
construction if I had to, youknow, just to find a way to make
it work, because it'sultimately where I just want to
be.
Yeah, um, did you kind of feelsimilar on that too?

Speaker 1 (14:28):
Oh, totally, and I feel like that with with the
bulk of the folks who live here,it's easier to live someplace
else.
I've I've said this many, manytimes it's easier to live
someplace else.
So the folks that do live heredo so on purpose and they
understand that there's asacrifice involved in that, and
I think that that is part ofwhat makes our community so

(14:48):
strong.

Speaker 2 (14:54):
Yeah, exactly, you have people that genuinely want
to be here and trying to figureout a way to make it work.
And speaking of what is, whatexactly is your job now?

Speaker 1 (14:59):
Oh my gosh.

Speaker 2 (15:00):
Other than podcasting , and you know guiding.

Speaker 1 (15:02):
Podcasting.
I'm an outfitter.
I'm a brand ambassador, so thatmeans that I work for these
different brands in the outdooror automotive industry and
represent them and help out withmarketing and social media.
Product development issomething that I'm really

(15:24):
passionate about, and that's oneof my favorite things about
working with these brands islike getting your fingers into
an idea of a product that mightjust be an ethereal idea or a 3d
printed prototype, and thentweaking on it and then carrying
that all the way out to tomarket with a marketing strategy

(15:45):
, uh, and then continuing to useit and improve on it afterwards
.

Speaker 2 (15:49):
So in that, are you kind of doing testing and
feedback, in that, oh yeah, okayyeah.
So it's like we try this out,you know, maybe there's tweaks
here and here to make it better,and then it's easier to market,
where it's like.
You know, hey, we thought aboutthis Totally and then I've got
buy-in with it as well.

Speaker 1 (16:05):
So there's, you'll see a lot of people in sort of
that social media space who arejust cheerleaders and that's
fine, right, and they're likethis is hey guys, this is the
best thing since, you know,sliced cheese or whatever.
And uh, they didn't haveanything to do with the
conception of that product orits development.
They're just, you know, tryingto to promote it and I don't

(16:27):
want to take anything away fromthose folks.
For me, that's not verysatisfying when I get to be
involved with something from thevery beginning and, you know,
like, like, you have skin in thegame.
Sure, like decked, for example.
Decked is a sponsor of thepodcast.
I'm a brand ambassador fordecked.
The first time I got a deckedproduct, I bought it at retail

(16:50):
price, you know, and I used itand I liked it and then later on
, I developed relationship withthe company and then, as they
develop new products, I was partof part of all those
conversations and I love that.

Speaker 2 (17:02):
That okay, so what does decked make then?

Speaker 1 (17:04):
they make a drawer system for pickups okay and they
make a bunch of different casesthat can go in or on top of
those drawer systems to protectand organize the stuff that you
carry around in your truck, sothat your backseat isn't a
perpetual disaster of 17different types of gear yeah,
yeah, my wife complains aboutthat if you get in a wreck

(17:25):
you're gonna get hit in the backof the head with one of your
coffee mugs and you're gonna diebecause of it.
I'm like yeah, that's what Iknow probably not how we're
gonna go out, but you never know, yeah, just anyway yeah anyway,
so it's a mess, yeah so Iprobably could use something
like that.

Speaker 2 (17:43):
So you have quite a social media presence, sure,
sure.
Do you like that?

Speaker 1 (17:49):
You know it's really interesting.
I was looking through somecomments on a video that I
posted earlier this week and Ihave a hard time not taking some
of that stuff personally and Iwant to engage with people not
taking some of that stuffpersonally and I want to engage
with people.
A lot of people are just thereto argue or kind of spit very

(18:10):
vitriolic stuff, and that's notmy thing.
If somebody is like looking tohave a conversation, man, I'll
talk with them about the mostcontroversial subjects that
there are and I'll talk about myexperience and my opinions and
the the facts and data fromwhich those things were born.

Speaker 2 (18:30):
And you know, see, if there's a common ground there
and if there's not, that's okaytoo no, because, like you said,
there's just so many people onit that are just but, like they,
like the drama.
Right, sure, and and actuallytruth be told.
I mean, that's why I don't havea social media presence.
Yeah, I mean, I deleted myFacebook back in 2020.
It might have been electionrelated because I was just like
enough, I can't take thisanymore.

(18:51):
I just can't.
It's too much yeah.

Speaker 1 (18:55):
Yeah, the election stuff is what drove me out of
Facebook as well.

Speaker 2 (18:59):
Oh God, it was terrible yeah.

Speaker 1 (19:05):
It's like my least favorite.
Yeah, it is pretty brutal, yeah, um, you know, there's there's
been months where, uh, like I'llreach like 90 million people on
on an account.
Yeah, and that's a lot ofpeople and they can.
90 million opinions can reallygang up on me.

Speaker 2 (19:18):
But you also learn to have kind of thick skin and try
, and you know, use it for goodand not evil evil and that's a
crazy part of like the I meanthe internet today is just like
imagining an audience of 90million people.
I mean, I can't conceptualizethat of like if you were in a
stadium surrounded by 90 milliontalking about something.

Speaker 1 (19:35):
Yeah.

Speaker 2 (19:36):
That's what's really like.
It's tough for me to likereally imagine.
You know, visualize that.

Speaker 1 (19:42):
And I try to talk with folks about that too like,
say they're they're just gettingstarted and they're wanting to
build up that, that type ofpresence they're like.
Well, you know, I only got,like you know, 900, 900 views on
this video.
That's a lot.
Can you imagine 900 peopleshowing up to hear you talk
physically, like that would beincredible.

Speaker 2 (20:03):
That gave time to hear your opinion on something
that's still a lot.

Speaker 1 (20:09):
And that's what happened.
They just didn't show upphysically and you were able to
reach people wherever they arearound the world.
Yeah, I think that that'spretty cool and interesting, but
yeah, it can be used for evilor good, just like a hammer or
rifle or a tractor.

Speaker 2 (20:24):
That's the whole thing with the internet.
It's kind of what you utilizeit for.
I mean, it can be a gigantictime waster or you can learn a
lot of random stuff, and that'skind of where I'm at.
With whatever thing I'minterested in, I'll just do deep
dives in because you know, it'skind of like reading a magazine
or book and but I also, youknow, going back to like why I
deleted social media, I feltlike I was just wasting time on

(20:45):
stuff.
You know it's like McDonald'sfor the brain, where it's like
oh, why do I care?
Num, num, num, Like why am Ireading this?
It's just bad, like reality TV.

Speaker 1 (20:55):
Something I did a while ago is I found that, when
I was opening my phone, I wasautomatically touching the part
of the screen that took me toInstagram, so that I could
respond to people's messages,cause I do.
I write back to everybody, um,everybody that I can, and, uh,
if, if it's questions, if it'sfan mail, whatever I'm, I'm
trying to write back.
If it's a kid that just, uh,you know, shot their first deer

(21:17):
or elk, I'm going to like make aquick video and telling them
congratulations.
I, you know, I really work hardon that, because I got ignored
for a long time when, when I wastrying to get started, and I
didn't like that.
So, if I can be there forpeople, I do it.
What I?
What I found, though, was I wasautomatically having this
Pavlovian response open my phone, check Instagram.

Speaker 2 (21:36):
Yeah, yeah, like you see your black screen and you
see this one dot.
That's obviously hit a lot,yeah.

Speaker 1 (21:42):
So what I did is, uh, I took a Duolingo and I put
that icon where my Instagramicon was.
So now, when I automaticallyopen my phone and my brain makes
my thumb hit that part of thescreen, now I'm going to
something where I'm going tostart working on my Spanish and
I can spend five or 10 minutesdoing that, rather than five or

(22:02):
ten minutes of, you know,scrolling brain rock.

Speaker 2 (22:05):
I downloaded uh babble for that reason like to
try to just you know, if I'mgonna waste time on something,
maybe I should just try, youknow, because it's kind of
embarrassing being an adult andit's like I only know one
language.
I should probably work on that,yeah, yeah my.

Speaker 1 (22:21):
My language skills are, I don't know, kind of a
mess right now.
I was very fluent in Norwegianafter living there for a year,
but that was a pretty uselesslanguage to know because
Norwegians are wonderfullyfluent in English, so that was
pretty academic.
It did help me more thananything to understand and love

(22:44):
the English language because itmade me reconsider our own
sentence structures, what thesyntax of our words do to our
patterns of thinking, and itmade me reconsider the meaning
of our words and how that justchanges the way that we think
and communicate.

Speaker 2 (23:02):
Well, and that's challenging because everyone
that you talk to, phrases meandifferent things.
Even in the English language,like it's, you know your
audience changes by based on theperson you're talking to, and
you know one conversation withone person requires one sentence
syntax to get you know onepoint and another person that's
like, okay, I have to reconsiderhow I do this Right and I still

(23:24):
suck at that.
Yeah, I feel like that anyway.
I mean I, I, it's one thingthat I want to improve, cause
it's like I, you know you have abad conversation and it's like
they probably took that thewrong way and you know how do
you go back and try to revisitthat with that person or that
person with that kind of mindseton it, especially with
controversial topics.
I mean, yeah, it's like atightrope you're walking on with

(23:46):
everyone.

Speaker 1 (23:46):
Words mean things, words mean things yeah.

Speaker 2 (23:48):
Yeah, weird.

Speaker 1 (23:52):
And you know, one of the really beautiful things that
I learned about language as Igot closer to being fluent in
Norwegian was you go from apoint where you're just trying
to translate like, okay, youknow hello means hello in
English.
You know what does theequivalent word mean in.

(24:13):
You know Hawaiian or Spanish orNorwegian.
Whatever, pick your language.
Eventually you're going torealize that aloha means
something different from hello,like you can translate it as
such, but it is its own word andcomes with its own nuance and
meaning.
Um, and that's.

(24:34):
That's really cool, and you canstart to get the feeling of
these words and, rather thandoing the translation, you're
actually bringing to bear thenuance of the difference that
that word is using yeah, I thinkit's awesome and that takes a
ton of practice too.

Speaker 2 (24:50):
I mean an experience which is, you know, and I feel
like that's kind of tough, oflike learning a language here is
because you don't have a wholelot of people that you can
engage with speaking on that one.
So you're kind of like you know, you use it, you lose it.
Yeah, because I did italian incollege and's like that's the
one that I was trying to learnagain, cause that's one of my
bucket list travel areas, but,again, no one to practice with.

(25:11):
So I'm kind of just going fromscratch and then, if I ever make
it over there one day which Iwant to I can maybe, you know,
be good enough to order like ameal or something like that.

Speaker 1 (25:21):
Yeah, it's also less intimidating than what you might
think.
So somebody who has a largevocabulary within their own
language probably knows about40,000 words.
Mm-hmm, most people know about20,000 words.
Most people only use 3,000words in any given month, right?

(25:46):
So if you know 3,000 to 5,000words, you can get along just
fine.
Just fine, and that's not thatbig of a lift.
It's just not.
If you can learn 50 words amonth, you can be there pretty
quickly.
Yeah, yeah, that makes sense.
Yeah, like you can be therepretty quickly.
Yeah, yeah, that makes sense.
Yeah, so I think that learninglanguages feels intimidating.

(26:09):
It's like oh man, I have tolearn all the words Like no you
don't.
You need to learn enough wordsthat you can get along, and then
more words will come, just inpractice.

Speaker 2 (26:20):
And the more you talk to people, the more you kind of
yeah, yeah.
Oh, especially differentdialects.
I mean because every I mean,like I've always heard German
had very distinct dialectsthroughout the whole country.
Yeah, I can see US does too.
I mean, if you go to the Southit's and around the world, and
around the world.
Yeah, oh, yeah.
No, that was definitely like inScotland.

(26:41):
I, yeah, I can believe that.
Yes, yeah.

Speaker 1 (26:45):
Australia was tough, but after a couple weeks I was
hanging in there, you know, yeah, and I could at least
understand everything thatpeople were saying after a
couple weeks.
But man, they use differentwords for everything.
Oh yeah, there's way moredifference between Australian
English and what we speak than,say, norwegian and Danish or

(27:06):
Norwegian and Swedish.
Way more difference, oh well.

Speaker 2 (27:12):
I, yeah, yeah, I, I didn't know that.
I again, you know, you get, uh,obviously, movies that you
watch Australians on and it'skind of a, but it's totally
different when you're immersedinto it.
And same thing with, likeScotland, like when I was heavy
into that, like we were in asmall town at a bed and
breakfast and I was like it wastough to like understand the
dialect at all, uh, but you makeit through, it was fun.

Speaker 1 (27:33):
Let's talk about farming a little bit, all right.
What kind of farmer are you?

Speaker 2 (27:38):
Um, so we primarily do alfalfa and Timothy.
Okay, um, and I run yearlingcattleling cattle with McLaren's
on my place every year, butmost of the majority of what we
do is Alfalfa and Timothy.
What is Alfalfa good for?
Alfalfa?
You know, depending on yourgrade, quality, it can be
anywhere from.
You know local buyers forcattle operations here in Malau

(27:58):
County.
Depending on your quality, youcan also go to dairies in the
Northwest and you can alsoexport it.
You know the Northwest Um there, uh, and you can also export it
.
You know China is becoming abig buyer of alfalfa as well.
Um, timothy grass, most of itsexport is a good dollar.
So that's Japan and Korea iswhere a lot of the Timothy grass
goes to and I think it's mostlyfor cattle operations up there.

(28:19):
Um, I think there's a fewfarmers here that um have
markets for like, horseoperations as well, but you know
, predominantly we're in cattleon that for the hay production.

Speaker 1 (28:31):
Alfalfa lasts for a long time.

Speaker 2 (28:34):
Yeah, four to five years, yeah.
And alfalfa, I think in mymindset, for us it's kind of
like a.
It's a way to like really cleanup the field of all, um, uh,
invasive grasses before you do aTimothy stand.
So it's a good way to, you know, clean up the field but also,
uh, have a nitrogen boost foryour Timothy crop for when you
do that.
So we kind of do a four to fiveyear cycle on alfalfa.

(28:56):
Then we jump into Timothy, um,so I kind of uh transitioned,
cause when I first got back intofarming in 2011,.
Um, you know, we were doing itall.
My mom and I were, um, I wasdoing custom work for combining
and harvesting and drilling andseeding kind of all over the
Valley, um, and after I gotmarried and had kids, I was like
I'm really not seeing them thatmuch in the summer.

(29:19):
So I I kind of got burned outon the custom work.
So I got out of that and then,you know, kind of started crop
sharing with Mark and AnnaButterfield for Timothy and I
learned a lot.
I mean, they're phenomenal.
What's crop sharing.
Crop sharing is basically, youknow, roles and responsibilities
are split between the parties.
And then on the overall sale,you know the percentage price of

(29:41):
the overall sale goesaccordingly to.
You know, one party with theirresponsibilities and another
party with theirresponsibilities.

Speaker 1 (29:48):
Would that be like you do the planting and they do
the swathing?

Speaker 2 (29:52):
Or like I'm responsible for fertilizing all
the irrigation.
You know there's certainday-to-day responsibilities I'm
responsible for and then youknow they have.
They had two sons come back,michael and James come back to
the farm and they're all working.
So they cut rake bill stack andthey have.
They have the manpower to do it.
And that was a challenge with.
You know, doing custom work islike.
You know, it was me and my momtrying to manage that everywhere

(30:15):
and it was uh, you know Iwasn't at the capacity where
it's like I wasn't able toafford like a full-time guy.
So I was like, okay, I got torestructure this to make it work
.
So that you know, one, it worksfor our operation, but two, it
kind of also worked out wellwhen I started having kids,
cause I uh, yeah, I kind ofwanted to see him.

Speaker 1 (30:35):
Your mom's kind of a legend.
She's a badass.

Speaker 2 (30:37):
Yeah, a total badass.
Yeah, I mean she's uh, oh Ibetter not say her age on air
but extremely healthy and drivenperson.
I mean she's one of those.
I'll show up on a Sunday and Irun into my sister.
I'm like where's she at?
She's like, oh, she's tearingout a fence somewhere.
And she's like I just thinkthat quarter mile fence needs
rebuilt.
And she's just out there doingit.

(30:58):
And I'm like, oh my God, butI'm really fortunate on that one
Cause like she's just superphysically capable, she's like
healthy, but she's just wants togo, go, go.
And I was cracking up when wetransitioned into a crop share
and I got a custom work.
I was like, yeah, good, I'mgoing to be like a good son and
my mom can kind of like chillout and maybe kind of semi
retire.
Sure enough, she takes a jobwith the Butterfields the next

(31:20):
summer to start running Swatherfor them all summer Cause she's
like.
I just was bored, I didn't haveenough to do.
Oh God no, and she won't.
And that's like kind of thecoolest part about her and her
siblings is like they're allthat way.
They just have to like be doingstuff and they're just kind of
driven that way and then youknow, they'll make up projects
to do if they have to.
Yeah.

Speaker 1 (31:38):
Was she into athletics?

Speaker 2 (31:40):
Yeah, yeah.
So she grew up in Sunnyside andshe actually played basketball
at Gonzaga and I think she wentto Seattle Pacific.
I'm sure she'll tell me if I'mwrong, but anyway, so her family
I don family grew up in um inSeattle.
I think they were there in the19 teens and that's where they

(32:10):
got their start.
And then my grandpa wasactually out of Arkansas, or,
yeah, arkansas, and then worldwar two happened.
You know he was a captain, gotstationed up in Alaska and then
um I think as a story goes hewas kind of later in the war
went over to Europe and actuallymet her brother, I think.
And anyway they got connectedand then they managed a big
cattle feedlot operation.
He was a cattle broker,salesman and that's kind of how

(32:32):
they discovered this area.
So they he bought Jay Dobbinsplace right next to my dad's
family farm in 67.
So when my mom was done withhigh school college she'd go
back to the farm and you know,as legend has it, one romantic
day changing pipes.
That's how my parents met.
And then they had a lapse injudgment in their mid-30s.
And here I am, if you canchange pipes together.

Speaker 1 (32:53):
You can do anything together.

Speaker 2 (32:54):
If you work cattle together, you can do anything
together Sort cattle for sure.
Oh God, the family fights onthat day.
It's like why is dad so tense?

Speaker 1 (33:02):
I'm like I know the meanest things my sister and I
have ever said to each otherhave all been while sorting
cattle 100% Me too.

Speaker 2 (33:12):
And then it kind of gets over and you're like, okay,
sorry about that, we good, wegood.
Alright, you know what I'mgoing through right?

Speaker 1 (33:20):
Yeah, it's funny, magically people get along
pretty well at Branding's forthe most part, but sorting and
and doctoring man you you.

Speaker 2 (33:33):
Oh yeah, I agree with you, branding was way more fun,
cause it's kind of like we'regoing to barbecue after this and
it's kind of like you know, and, and then branding was way
easier to get friends to comehelp, because it's like, oh, I
kind of want to help out andexperience this, so you have
more hands on deck, you know,for better doctoring, before you

(33:54):
kick them out to pasture orlike you know, or if you have
those, oh God, or if you havethose like midsummer ones where
disease starts going through,those ones have got to be like
the worst because it's hot, it'sdry, it's dusty.
Everyone's not happy to be doingthis anyway, yeah.

Speaker 1 (34:09):
Yeah, yeah, yeah and yeah, cows being out, yeah and
uh, yeah, cows being out.
One of my, uh, deep joys inlife is when my little sister's
cows are out and uh, and I cancall her and tell her about that
.
The opposite is when I call herand say, hey, your cows are out
, and she goes, sweet, I'm, youknow, out of town delivering

(34:29):
beef or something like that.
Now you got to go fix it.

Speaker 2 (34:32):
I, I'm like ugh, the worst it is yeah, but you know
I'm always like pretty fortunate, like in our area.
I mean like neighbors kind ofalways help out on that too.
Like you know, like my neighborJay, it's just like he'll call
me up.
He's like I saw three yearlingsout.

(34:52):
I put them back in for you.
You know, never take forgranted having awesome neighbors
.
Yeah, like that's huge,especially with cattle.

Speaker 1 (34:59):
Well, right here it's kind of you know two ranches
and then the rest of it'sfarmland.
Yeah, so cows being out oncrops is a big drama.
Oh, yeah, yeah.

Speaker 2 (35:10):
Oh yeah, still to this day.
Yeah, I mean cause, uh, youknow, especially with Timothy
grass, like you can ruin yourexporting quality if they find
you know shit in the field.
Yeah, like, so it's a highstakes game where you know.
But at the end of the day,that's where, again, I'm
fortunate to have my mom.
That I do is just like shelikes building fence.
She's really weird, but it's.
It kind of helps with thatsecurity to find the balance

(35:32):
between farm and ranch.

Speaker 1 (35:34):
Yeah, she's awesome.
Yeah, yeah, always been superkind to me.
What has changed in technologyand farming between when we're
kids and now?

Speaker 2 (35:45):
Oh man, where do I start?
I think irrigation is probablythe biggest Um, but I can't
underplay like the technologythat's come on to, like tractors
, sprayers, seeders, harvesters,I mean those things have gone
huge.
I mean you can drive throughthe whole Valley and most lines
are perfectly straight.
Well, cause they're all on GPS.

(36:05):
Um, so that's made, thosethings are just huge.
I mean it's to the point nowwhere, like you know, running
swathers, people have GPS hookedup on their swathers so that
the rows are perfectlyconsistent and the same, and so
that's been a big deal.
But, as you know, I'm I'mbiased towards irrigation and
that has made a lot of um,that's made a lot of steps, you

(36:27):
know, as far as, like, manuallygoing out and changing pipes, as
opposed to now I have fields Ican run from my phone.
Yeah, like it's just wild whatthe last 15 years has done on
that.

Speaker 1 (36:39):
Well, when you got here snowing.
Right now we've got some snowon the ground.
We're watching the storms kindof kick around the mountains
here outside the studio andwe're talking about what you
know is just kind of a default,which is you say, well, we need
the snow because we don't getrain here in the summertime.
We are wealthy in rivers butwe're very poor in summer

(37:02):
summertime precipitation, so weneed snow that is going to stay
as that water bank and thengravity which is going to bring
it to us throughout the summerof bring it to us throughout the
summer from where that snow isnow in the mountains.
What happens with it betweenthere and it getting into the

(37:24):
ground as far as irrigation andcrops?

Speaker 2 (37:27):
um, you know every winter is different because you
know if we get like a snowpacknow where there's I don't know
17 new inches or whatever it is,and then we get a hard freeze
and it melts in really hard,it's frozen really hard and then
you layer on top of that, itaffects how it melts off in the
springtime.
So I've seen it where it's kindof light snowpack that was not

(37:49):
really frozen down hard and thenif April, may is warm and rainy
, it can come off in a heartbeatand then that's affects it.
But if it's really hard andfrozen then you know it kind of
like sustains and slowly meltsoff from, you know, april
through June and you can kind ofplan accordingly.
So most of our basins that welook at are, um, for the

(38:10):
irrigation district is MountHoward and aneroid, because
those are what flow in and fillup the lake every year.
So we do have a storagecapacity at Wallowa Lake and
that's.
We track snow packs reallytightly as well as like weather
patterns going into the spring,because you know you can only
store so much, you can only haveso much going into the river

(38:30):
without having flood issues.
So we track that really closelyto try to plan for our whole
summer.
So starting, you know, reallynext month we meet about it and
we talk about it every month of,like, you know what's the
current snowpack, what's thewater equivalency, what's the
you know weather patterns looklike for the next three months
going into summer.
What do you mean by?

Speaker 1 (38:48):
water equivalency.

Speaker 2 (38:50):
Like snow, like water , content of the snow right,
because not all snow is createdequally.
Uh, like snow, like water,content of the snow right, cause
not all snow is created equally.
It's not, you know, light andfluffy versus wet and hard.
You know those are differentvariables on that, but we try to
like gauge it on, like you know.
When's the lake going to fillwhen?
What week is that going to hitthat peak?
What do we need to plan?
Do we need to store some?
Do we need to let some out andkind of like reservoir, and then

(39:19):
, summertime, it goes intoWallowa river and then you have
points of diversion that kicksit into our ditch systems and
that's how we irrigate from Maythrough September 30th.
Yeah, yeah.
So who owns the water inWallowa lake?
So the stored water is owned bywhat's called the Wallowa lake
irrigation district, which usedto be the associated ditch
company.
Okay, so that's who owns theWallow Lake Dam structure and
that's who manages it and itaffects our irrigation district

(39:39):
is about 16,500 acres, but theJohn Williams at the state OSU
extension office.
You know they did studies on itback in 2010, 2015.
You know they did studies on itback in 2010, 2015.
And because we're at the top ofthe basin and the top of the
river system with return flows,you know that storage water in

(40:00):
the system probably affects37,000 acres throughout the
whole county of irrigated ag,just with the way water flows
downhill Right.

Speaker 1 (40:08):
Okay, yeah.

Speaker 2 (40:12):
So how much stored water is in Wallowa Lake Well?
So currently we're in theprocess of trying to rehab it to
get it back up to full capacity.
So currently we're at a 72%capacity limit with the current
condition.
So we rehab it, we get back upto full capacity.
Oh my gosh, I should havelooked at this number before I
came in.
It's 48,000 to 52,000 squarefeet-ish.

(40:34):
I'm giving you a range becauseI can't think of square feet of
acre feet.

Speaker 1 (40:39):
Acre feet, yeah, and what?

Speaker 2 (40:41):
is an acre foot of water.
Uh well, just imagine, you know, looking at an acre and adding
12 inches onto it.
That's one foot of water, youknow, across the acre.
Just to kind of give you somewhat of a visual on.

Speaker 1 (40:53):
Gotcha and an acre is a football field with both end
zones Pretty much.

Speaker 2 (40:56):
Yeah, so a foot of water on top of that.
So, like historically, you know, when water in the West I mean
prior appropriation.
So when settlers came in andthey're starting to farm, you
know they'd file for a waterright and they would ask for a
certain amount that they wouldirrigate with and divert with.
So you know, older prioritydates have basically the first

(41:16):
in line.
So if there's waterrestrictions, if there's low
snow packs or whatever, thoseoldest dates matter because they
are the top priority and waterrights can go from late 1800s to
I don't even know, like youknow, 60s on up.
So the guys in the 60s arejunior compared to those guys
from the 1800s.
So if there's water shortages,the junior guys get shut off

(41:38):
first and the older guys get tokeep going.

Speaker 1 (41:40):
Right and one of the things from my perspective
that's interesting about that isthat our water rights here on
the sixth ranch go back to 1884.
They're very, very old waterrights but we're also at the end
of the line for the ditchsystem that we're on here.
So we've got senior waterrights but there's people who

(42:00):
can take it with gravity beforeit gets to us and oftentimes
that turns into conflict.
And you know, a very commonline is that whiskey's for
drinking Waters for fighting,waters for fighting.

Speaker 2 (42:11):
Thank you, Mark Twain he was right.
Waters for fighting.
Thank you, mark Twain, he wasright.
Well, and you know I'mcautiously.
You know I'm optimistic aboutWallowa County just because of
the way our river systems work,because you read of other
regions in the West who are,whether it's like irrigation
wells, live flow Pulling out ofaquifers.
Aquifers, like it's going to bea very relevant topic in the

(42:31):
whole West, oh man, you know,especially with fluctuating snow
packs.
I mean because even my tenureof being on that I've seen 72,
I've seen 110.

Speaker 1 (42:44):
I've seen last year I think was 82 to 85 percent.
Yeah, so it's constant cycles.

Speaker 2 (42:46):
So it's just constantly fluctuating and um,
you know that's where, like theirrigation, um, modernization
stuff is a big deal because you,you know historically when
they're all doing, because allyou could do was flood, irrigate
, there was no electricity andall that.
So you know a lot of the water,right, acres throughout the
Valley, you know they're five tofive and a half acre feet per
acre throughout the summer iskind of what a lot of the rights

(43:06):
are structured around, which isa lot of water, which is a ton
of water.
But that's what he had to doright in that time period.
But so, with the irrigationupgrades, like doing a pivot,
you know we're using now 16 to24 inches of water throughout
the whole summer.
So we're using, you know, twoacre feet and there's multiple

(43:31):
reasons to do that.
I mean a lot of it.
For me personally was it was alabor issue.
You know, back when we were inhigh school we probably had six
or seven pipe changers.
And now what?

Speaker 1 (43:42):
is changing pipe Because you know we're talking
to the whole world.
Right now there's people in 100countries that are going to
listen to us.

Speaker 2 (43:49):
Way to intimidate me on this.
So changing pipes is, it's amethod to get your field wet
with water.
So typically in our situationthere's a pump station on the
water source whether it's anirrigation canal or river or
whatever but most of mine are onirrigation canal, so they're
not on the river and then thepump irrigation pumps goes into

(44:09):
a mainline, underground buried,and then every 120 feet or so
there's a hydrant that comes upand then you hook up your valve
to that hydrant and thenphysically move either four inch
hand line pipe or we havewhat's called wheel lines, which
are above ground.
They have a motor in the centerand you move it across the
field and that's how youirrigate your field and these

(44:31):
say that, say we're talkingabout four inch hand line, the
og right, the og um.

Speaker 1 (44:37):
How long are these pipe sections?
What are they?

Speaker 2 (44:39):
made out of uh, they're made out of aluminum.
They're 40 foot long and youknow, depending on how long the
branch of pipes are, I mean itcan be five pipe or it can be 40
pipe, depending on your field,right.
So back, you know, back in ourday, there was a lot more hand
lines and you know, few wheellines and, like I said, we had
six or seven high school kidsout there changing pipes all

(45:00):
summer long yeah, and a lot oftimes.

Speaker 1 (45:02):
You're changing these pipes a couple times a day.
Yes, 12 hour sets.
So this is what I grew up doingas well.
So to to break this down evenfurther, we move this valve to a
hydrant that's 120 feet away,and now I'm going to go and take
one section of pipe and I'mgoing to pick it up, hopefully

(45:23):
in the middle, so it balances,and then I'm going to walk 120
feet, I'm going to hook it up tothe hydrant and set it down
while water is flowing throughit.

Speaker 2 (45:33):
Well, that's if you're good at it.
Gotta have a little bit ofwater otherwise it doesn't work
right.

Speaker 1 (45:38):
And then you go back and you get the next section and
you work your way across afield that might be a quarter
mile, half mile long and you'vegot your 40 or whatever sections
of hand line on there.
You put a cap in the end of thepipe.
The pipe pressurizes, thesprinklers start to spin around,
you hoof it back to thebeginning, turn your valve all

(46:01):
the way on, and now thesprinklers are going to go
around in a circle and irrigatethat strip and in 12 hours
you're going to come back and doit all over again and you're
going to do that all summer long, on every day that's not
raining and doesn't havelightning in the sky yeah, I
kind of always imagine purgatorybeing, uh, me just changing
pipes for eternity.
If I end up in purgatory, youknow yeah, and you're probably

(46:25):
running because the mosquitoesare real or or you just had you
know hard-ass bosses like my mom, and it was like why is it?

Speaker 2 (46:33):
taking you so long, so you're just booking it, but
it is a good weight loss program.

Speaker 1 (46:37):
I'm not gonna lie, dude when the when the pipe
changers showed back up, for,like high school football you
could tell, just had these yokedout arms, you know, and their
backs were super strong and youknow all the the kids that that
didn't change pipe were juststruggling to get through daily
doubles and the farm and ranchkids were like, oh thank.

Speaker 2 (46:57):
God we get a break.
My parents were telling meabout legends from the 80s that
were like cross-country runnersthat would sprint in between
pipes and they would crush itwhen they got into the fall
sports.

Speaker 1 (47:08):
Well, there are two schools.
There was the getting paid bythe hour guy who would just kind
of lollygag along and walk, andthen there was the paid by the
section guy.

Speaker 2 (47:18):
Yes.

Speaker 1 (47:19):
I was a paid by the section guy, so I got 20 cents
for every section of pipe.
You want to know what?

Speaker 2 (47:24):
we're up to now what?

Speaker 1 (47:25):
is it?

Speaker 2 (47:25):
Like over a buck a pipe.

Speaker 1 (47:26):
Really yes, inflation .

Speaker 2 (47:29):
Yeah or motivation.
I think that's more the realityof it.
And don't get me wrong, I'mhappy for all the kids that are
ambitious and want to go getjobs, but I get it.
Do you want to go change pipesor do you want to go work at the
go-karts and stare at touristsall day?

Speaker 1 (47:46):
I get it.
No, I mean, I think that that'spart of the reason that I
started guiding when I was atsuch a young age is that I
didn't want to change pipeanymore.
I was over it.

Speaker 2 (47:58):
Oh the irony.
I thought that too, and here Iam still changing pipes.
But it is a weight loss program.
So as I'm getting my mid-30sI'm like, hey, it doesn't shut
off like it once did.
Yeah, yeah, no Facts.

Speaker 1 (48:17):
But that was irrigation then there's still a
little bit of that going on.
Uh, you know I've done entireepisodes on on irrigation, so we
don't need to beat this todeath.
But the way water moves aroundfrom these winter storms to
fields and out of aquifers andrivers and whatever wherever the
water source is, that is goingto play a bigger role in

(48:40):
everyone's future than probablyanyone can imagine right now.

Speaker 2 (48:44):
Oh, huge.
I mean, like you know, allroads lead to the Columbia River
, like in our stance on a lot ofthe Northwest Mississippi of
the.
West and you have massivemunicipalities along those
rivers and you have massive yeah, no, it's going to be yeah,
it's going to be an ongoing, Ishouldn't even say debate.
It's just going to be somethingto pay attention to.

Speaker 1 (49:04):
Well, we can't create food without it, without
irrigation.

Speaker 2 (49:07):
Correct, and people can't live without water.

Speaker 1 (49:09):
And everybody needs food.

Speaker 2 (49:10):
Yeah, and everyone needs food and water.
No-transcript.

(49:35):
But the flip side of that isyou know, like you said, like I
said, the numbers earlier, youknow we're using, you know, a
fifth to two fifths of the waterthat the original allocation
was for flood irrigation.
So I think I'm excited aboutthe conservation side of it.
And again, I'm not pushing onthis because I get flack from

(49:58):
people that who still floodirrigate.
They're like oh, you're tryingto make change your operation.
I'm like no, no, no, I don'tcare what you do.
Like you do, you it's youroperation.
We still flood irrigate Exactly.
No, no.
And, like I said, there's not aone size fits all for every
area, Because I know what you'retalking about.
Along the highway, Like justdoes not make sense.
But where we were at, you know,with the lake being like held
at a 72% capacity, like if wedidn't do those conservation

(50:19):
measures, like and I'm notsaying we as a district, I'm
saying we as individual farmers,Like all of us just started
doing it deal with fluctuatingsnow packs and kind of still be
able to grow the crops we needto do throughout the summer
without you know having to youknow go through like massive

(50:39):
restrictions and kind ofsacrifice crops why is the lake
held at 72 capacity?
uh, so it's just currently um,oh gosh, uh, so anyway, the
original dam.
Let's just go through thehistory because that's fun it is
so so 1905 was the original damand then it was expanded upon
in the water rights were, Ithink, about 1918, as it was
raised again and it was raisedagain a couple more times in the

(51:01):
1920s, like the actual dam waslifted or just added on to you
know, because there was one thatwas a power station that used
to go by the old Joseph CityPark.
So anyway, that happened priorto 1930.
And then in 1970 is when in theWest the Teton Dam failure
happened, so we got labeled ashigh hazard.

(51:23):
So in the 90s is when we werekind of restricted down to the
72% capacity, and then that'swhen that generation started to
really try to find ways to rehabit.
And we're still working on itto this day, I mean so what's
wrong with our?
dam.
Um, it's spillway.
I mean, because if you have amaximum flow thing, you know it
doesn't get clogged and all thatand so and it's just, you know

(51:45):
it's time for time to do sometlc to it.
Yeah, so how much the lake isum.

Speaker 1 (51:52):
The deepest I've actually found with my fish
finder is 282 feet.
Oh, yeah, yeah, so it's a verydeep, glacially formed natural
lake.
How much water does the damactually hold back?

Speaker 2 (52:05):
Like I said, I wish I had that number in front of me,
but I thought it was 52,000acre feet-ish, so about 28 feet
of elevation from of elevationadded onto it is about what the
dam would do at full capacity.

Speaker 1 (52:19):
At full capacity.

Speaker 2 (52:20):
Yeah.

Speaker 1 (52:21):
So when I'm diving out there, when I'm getting
close to the dam, the deepestpoint I found there is 17 feet
in the, in the springtime, whenwe're at full pool.
Okay, so I think that and Iknow it gets deeper as you get
closer to the dam but I thinkthat if we lost 17 feet of water

(52:41):
right now that where it necksdown kind of where the beach
makes a point right there thatwould get dry if we lost 17 feet
of water.

Speaker 2 (52:53):
Okay, and that makes sense.

Speaker 1 (52:57):
And again I wish I was an engineer, but I'm not.

Speaker 2 (52:59):
You know what I mean I don't know like the topography
of how that works and you know,because typically in the
summertime, when we're storingand stuff like that, I'm not at
the lake.

Speaker 1 (53:07):
Yeah well, you're always going to have sediment
that builds up as well right.
Yeah, that's natural rightwhatever, whatever it naturally
was when that dam was built,like the bottom has come up
since then closer to that dam.

Speaker 2 (53:22):
I'm not God.
I wish I had those notes infront of me.
I bet I don't, but I know whatyou're talking about.
I mean, it's just that's theway water like rivers,
everything flows that way, onthat.
But anyway, no, I mean,everything flows that way on
that.
But anyway, no, I mean so it'sstill work in progress.
You know you have a diversegroup of stakeholders and I'm
still optimistic.
It's just, you know, it's justwork Like that's just the way
getting people to work togetherto pull it off is going to be

(53:45):
key A diverse group ofstakeholders is not a way to get
things done necessarily.
But they're there yeah.

Speaker 1 (53:59):
Right.
I mean mean they are you have.
It's real.
But it's also part of thereason why we haven't been able
to to get the damn fixed.
Well, there's too many voiceswell, I, I think it's because
hasn't the money been allocated?

Speaker 2 (54:12):
before there is and then pulled no, it's not polled.
Okay, they're just there.
It's just working out the finalbit of details, because you
know, and they have a, Iunderstand it.
I mean you know it's likeyou're in fishing too.
I mean there is a dynamicbetween irrigated egg, water use
and fish, and we have to like.
Recreation, conservation, all ofthat, and so they're at the

(54:36):
table and they have to be.
I mean to make things work, tomake sure that you know
everyone's on the same page andfind a good path forward that
works.
Do you need some more scotch?

Speaker 1 (54:41):
oh, of course.
What?
What are you into?
Uh, more of the same.

Speaker 2 (54:45):
Oh, you know we've got some options here.
We do have several.
I'm impressed with yourcollection.
I really am.

Speaker 1 (54:51):
Have you tried this Jefferson's Ocean, bourbon?

Speaker 2 (54:56):
Oh, man, yeah, let's in, I'm in.
I'm trying to increase mypalate on bourbon.

Speaker 1 (55:02):
So, my friend, and this is not a bit on trying to
sell people bourbon, but myfriend Tim Butler gave me this
bottle and it's pretty cool.
So, uh, this bourbon.
They put the casks on um oncargo ships and they age it at
sea, so I'm going to redo this.

(55:22):
Um, it was 6.00 AM when oceanvoyage 28 headed out into the
restless seas of the Atlantic.
The agitated ocean was steelygray and the red sky was ominous
looking out in front of blah,blah, blah, okay.
Um, it made its long run toanchorage in auckland, crossing
the international date line,advancing the calendar one day.
The seas were very rough, fromauckland through brisbane and

(55:44):
around australia to ferment.
Fermental heat and humidity wasreplaced with sea spray and
cold air.
That defined our journeythrough the north australian
basin headed for singapore.
Air temperatures and waveconditions modified again in the
south china sea ports inshanghai, masan, kobe, nagoya,
yokohama and another place injapan were hot and the waters

(56:07):
were moderate, giving us achance to thaw out and regain
our balance before crossing thenorth pacific to tacoma and down
the baja peninsula through thetropic of cancer down the coast
of central america.
The air was hot and heavy, withmoisture.
Rain would have been a relief,but it never came.
Our transit back through thepanama canal was swift and

(56:29):
smooth.
While it remained hot andsticky, our final days through
the caribbean and up theatlantic Coast were smooth and
clear.
The humidity, dramatic swingsin temperature and ever-changing
sea conditions had the effectof bringing balance and richness
to the complex array of flavorsand tastes you will find in
Ocean Voyage 28.
Isn't that cool?
That's awesome.

(56:49):
I think it's also genius,because one of the tough things
that whiskey makers have tobalance is they need Glenlivet
12 to taste the same on everybottle, when climate conditions
would not be the same year toyear.
But with this, every singlebatch is going to taste

(57:12):
different because of's the point, the sea conditions and climate
conditions that it went throughwell, that's a great marketing
thing, because it is yeah, it'slike no bottle will be the same,
but it'll still be good.

Speaker 2 (57:22):
Yeah, which I like.
Yeah, but I know you're talkingabout because I noticed that at
the glenfiddich one, where itwas like temperature controlled.
I mean like the technologygoing into that to like just for
consistency is kind ofincredible.
What people do and it's funLike what a fun time to be alive

(57:48):
that we can sit here in astudio and have a glass of
scotch from Scotland, or a glassof bourbon that traveled all
around the world.
Well, and learn about it.
It's cool, it's fun to thinkabout.
No, it is.
I mean I even went through likea tequila mezcal, like research
phase two, but it just cracksme up.
You know, you imagine like thefirst people that are like that
prickly thing might make goodbooze let's try this out, like
let's see what happens if we letit get rotten and squeeze it.
Yeah, yeah yeah, why not like?

(58:09):
So those stories are justcracked me up to see how they
kind of evolve into it.
Because obviously in Europelike it was beer and then kind
of you know distilled and wentfrom there and Russians with
potatoes in their vodka orwhatever.
Maybe I'm wrong on that.

Speaker 1 (58:24):
I learned a little bit about making beer when I
lived in North Carolina andthere was a beer making like
store just a couple blocks downfrom my house.
So if I had dramas, ifsomething wasn't the right color
, if I had questions, I could godown and talk to this guy.
And I was trying to be veryprecise in this in this entire
process, and one day he's like,look, they used to make this in

(58:46):
a hole in the ground, like yeah,you're gonna be okay, you're
gonna be fine.

Speaker 2 (58:50):
Yeah, I was like, but I wanted to taste like a great
pilsner I had a terminal gravitythe other day.
Like it's like nah, that's notthe fun of it.

Speaker 1 (58:57):
Yeah, just go for it yeah, it was super fun, but I
was also, you know, drinking toomuch beer because I was making
it by the keg I have thatproblem too, because I do like
beer.

Speaker 2 (59:07):
Um, so what part of north carolina?
I was in your station there,correct?

Speaker 1 (59:11):
yeah, I was stationed there in camp lejeune, and then
I lived on Emerald Isle, whichis the southern end of the Outer
Banks, and I also lived inSwansboro, which is on the
inside of that, so it's on theintercoastal waterway.
I loved all those places and Istill go back to North Carolina
as often as I can.

Speaker 2 (59:30):
Okay, so my wife had a work conference in Charleston
South.

Speaker 1 (59:34):
Carolina.

Speaker 2 (59:35):
I had a blast.

Speaker 1 (59:36):
Yeah.

Speaker 2 (59:37):
Beautiful, like I want to go back Beautiful Well
in the history.
Yeah, I you know, cause she hada work conference all day, so
it was like I went to museums,like I probably walked eight
miles a day just checking outthat whole area and I I want to

(01:00:01):
go back, yeah, but there's a lotin the U?

Speaker 1 (01:00:02):
S I want to go back to, but I I really enjoyed those
coastal Southern States.
Like I, I really enjoyed those,the the inside of the outer
banks in.
Eastern Carolina is incrediblyrural.
It's all ag land and typicallywhen we think about the coast,
we think about beach houses andtheir pastel colors and you know
know people walking aroundwearing wearing either too much
or not enough sunscreen.
But there's this massive umsound called pamlico sound.
That's between the outer banksand mainland north carolina.

(01:00:23):
Okay, it's so big that whenyou're out in it you can't see
land like it's.
It's absolutely huge.
Uh, the noose river flows intoit and the mouth, the Neuse, is
the widest river in the world.
But that mainland shore isincredibly rural, very, very few
people.
They're growing corn, they'regrowing some really cool

(01:00:47):
historic rice and it's justthese little small rural
communities and folks that aredescended from, you know,
retired pirates from the, youknow, 16 and 1700s.
They're cool people.

Speaker 2 (01:01:00):
And even that one was wild, like going to the East
coast like just the establishedold money family, like in
Charleston Cause it's like youknow, I was bored looking around
, I was like I just picked up areal estate book.
I was like, oh good God, butbut but I love those stories too
where it's like it's just likeeven in wallowa county, like you
know, your family being here aslong as it has, it's like
that's so cool, yeah, and overthere it's like, oh, I had a

(01:01:21):
couple hundred years sure likeor go back even you know further
to mainland.
It's just that's kind of a coolpart to see like the established
families in those areas yeah, Imean in swansboro there are
graves in the cemeteries fromthe 1600s.

Speaker 1 (01:01:33):
Yeah, the streets didn't fit two vehicles because
they were built for wagons.
I love it.
Yeah, that's great.
I love it so much.

Speaker 2 (01:01:41):
Yeah, just turn them into one-ways.
Whatever.
It's fine, you just wait, okay.
So where else would yourecommend over in that area?

Speaker 1 (01:01:50):
I can talk with you about it offline, because I hate
to blow up places.

Speaker 2 (01:01:54):
That's fair, yeah, totally fair.

Speaker 1 (01:01:55):
We can do this offline, but the bottom line is
Eastern Carolina, whether it'sNorth or South, is a fantastic
place with tremendous people,and I love them a lot.
Okay, and they know how to fryshrimp and chicken like nowhere
else in the world.

Speaker 2 (01:02:12):
Oh man, my inner fat kid loved that area, like you
know.
You went out and it's like youcouldn't find a bad restaurant.
Yeah, yeah, no.
Well, I'm obviously like that'shalf the reason why I traveled
to eat local cuisine.
It's awesome.

Speaker 1 (01:02:25):
It is awesome and it's so fun.
Coming from food production,which is what agriculture
ultimately is, it's are aboutgetting food out of the ground
or nature and getting it topeople Like that.

(01:02:46):
That's kind of where it goes.

Speaker 2 (01:02:47):
Well, and you appreciate the work that goes
into it.

Speaker 1 (01:02:49):
So then when you go to a new place and you're like,
well, where does your food comefrom?
And then what do you do with it?
And then how do I experiencethat, that's pretty cool.
That's one of my favoritethings about traveling.
And this place I was just at inBaja.
Man, it was a small town butthere's probably 40 or 50
restaurants in it, andeverything was homemade from
scratch, so good.

Speaker 2 (01:03:09):
So good, it's amazing .

Speaker 1 (01:03:11):
Yeah, and I was eating like a fat kid and losing
weight.
It was awesome American diet.

Speaker 2 (01:03:19):
Dude yeah, yeah, oh man, that's funny.

Speaker 1 (01:03:22):
I think they're frying everything in animal fat,
which helps.

Speaker 2 (01:03:24):
I think so too.
Yeah yeah.
No, I notice a taste difference.
If you ever go to a restaurantand they have, like you know,
deep-fryer beef tallow, ascompared to you know, canola oil
or whatever they're using, likethere is actually a positive
flavor difference in using thatBeef tallow is the boss.
It's so much better and I don'tknow the economics, I've never
ran a restaurant before, butit's like, well, doesn't
everyone do this?
It tastes so much better.

(01:03:45):
Well, I recently learned thatmost restaurants waste between
40% and 60% of their food.

Speaker 1 (01:03:55):
Yeah, I believe that.
So their margin on economicsfor their ingredients gets
amplified by that number.

Speaker 2 (01:04:02):
Oh, I believe that.
Yeah, no, I appreciaterestaurants, but man, I could
never do it Tough.
There's no.
It's like you might as well owna dairy.

Speaker 1 (01:04:11):
That's why we're so appreciative of the restaurants
that serve our beef.
We know that it's harder forthem to do that.
Yes, you know, they could justget their stuff from Cisco and
serve-.

Speaker 2 (01:04:19):
Yeah, do frozen patties and call it good.
Go and serve frozen patties andcall it good.

Speaker 1 (01:04:21):
Serve gray hamburgers and people would buy them and
that's fine.
But yeah, we love ourrestaurants for that.

Speaker 2 (01:04:28):
No, but it's part of like the selling point of it too
, though.
Yeah, because there is a tastedifference.
There is Like a huge tastedifference.
Yeah, it matters, yeah, oh.
So when you're in Scotland, youshould try haggis.
Plan it on it.
Good for you.
I had a great.
I liked it, did you?

Speaker 1 (01:04:43):
oh yeah why not?

Speaker 2 (01:04:44):
it was great.
Yeah, well, go to a place thatknows how to do it, because,
like I've tried it at severaldifferent spots and you know,
it's like going to restaurantsin america, like there was some
great quality ones and there wassomeone's like I can see the
reputation of why people maybewere turned off by this yeah, if
you pulled somebody out ofkenya and sent them to america
and you oh, you got to try ahamburger.

Speaker 1 (01:05:04):
It's like, well, you got to try a good hamburger,
which one?
Yeah, yeah.

Speaker 2 (01:05:07):
Like don't go to McDonald's, Try, you know, go to
this restaurant, try like afull, fresh, yeah, yeah, less
processed one.

Speaker 1 (01:05:18):
Biggest challenges in agriculture for you.

Speaker 2 (01:05:24):
I mean, I think it's what everyone deals with.
It's just, there's fluctuationscommodity volatility it's, it's
huge, um, and I mean we even sawhere recently I mean you know,
timothy, here, what two yearsago, three years ago, they were,
you know, 375 a ton plus or 350a ton plus, and it was great.
Sure enough, the next year itdropped $175 a ton.

(01:05:44):
And if your input costs are,you know, not correlating with
it, yeah, you're tightening yourbelt.
The other side of thatregarding input costs too is,
you know, if you're doingirrigation pumping, you know
we've all kind of seen powerrates kind of consistently start
to rise and you're trying tomitigate that as best you can.

(01:06:05):
You know we kind of hashed outwater in the West of having that
in mind.
But again, I am alwaysoptimistic on that because I
think there's a lot ofopportunities for efficiency
projects to kind of likemitigate that as best we can.
I mean, you're not going tosolve all the world problems
with one magic bullet, but youknow it's better to be prepared
for a low snowpack year than tobeing man.

(01:06:26):
I wish I would have, um, butbut I think a commodity
volatility is, and I andbasically I talked to my uh ag
lender here the other day.
He's like cattle and maybe sugarbeets are about the only thing
good right now.
Everything else is just, um, itjust isn't one of those cycles.
Yeah, so I think that's the youknow, but that's nothing new.

(01:06:47):
I mean, you know you talk toyour parents and egg, who have
been in it forever, that happensa lot.
I mean, it is like the oldstories when interest rates were
, you know, 20, 20%, and it'slike how many people went out of
business in that time periodand the ones that struggled
through it never forgot it Right, and we, all things considered,
we're pretty blessed with likeinterest rates, you know, even

(01:07:08):
though they're higher than theyused to be.
It's nowhere near what ourparents had to deal with.
Yep, um, but that's what I see.
Most is just volatility on that, um, and then and there's going
to be regions throughout thewest that I think are going to
have water issues I mean, Ithink that's reality.

Speaker 1 (01:07:23):
What about the age of people who are involved in
agriculture?
Average age of a farmer in theU?
S is 57 and a half years old.
That scares the heck out of me.

Speaker 2 (01:07:32):
Well, I don't know where to go with this one Cause
there's two ways I can go.
It is a concern but I thinkthere's a challenge for, like
you know, if you were a youngguy that wanted to just get into
it, it's tough to find anopportunity to get into it.
It really is.
So are the older guys kind ofdefaulting to like?

(01:07:55):
I won't call it selling out, but, like you know, big corporate
farms are getting biggercorporate farms, right, you've
seen this trend happening andit's kind of happening all over
the U?
S where you know you have theselarge farming operations and
the kind of the small familyfarm thing is doing away.
And you know, sometimes that'sbecause it didn't work out,
sometimes they didn't have asuccession plan where any kid

(01:08:15):
wanted to do it again, Um, butbut I do, I do kind of feel
sympathetic on that one Cause itsucks where you know I, I, I
would see, would see, especiallylike in wallow county.
I think it would be very toughto like not grow up in a family
farm situation and try to getinto it?
yeah, I really think it would be.

Speaker 1 (01:08:34):
It would be so tough to do that the amount of debt
you would have to take on at thefront end would scare you your
entire life you, yeah, you wouldhave like the sword of damocles
above you the whole, your wholecareer.

Speaker 2 (01:08:44):
Yeah, um, unless you, I mean it's things, good things
happen.
You know, sometimes there isthat old farmer that wants to
give that guy a shot, and that'sgreat, or that gal shot, I mean
, and that's great.
But but on like real estate sideof it, it's like our land
prices don't reflect productionyeah you know, like, range land
for cattle isn't being penciledout based on what the cattle can

(01:09:05):
produce off of that land, andsame thing with farm ground,
which makes it even tougher.
Um, so that, and I know you'retalking about the average age of
farmers, but like I, I'mpessimistic that I see this kind
of going like you're just gonnasee a lot more big corporate
farms and do you think thatthose are going to be American
corporations?
Both yeah.

(01:09:25):
I mean, I don't have thatcrystal ball, but both yeah.

Speaker 1 (01:09:30):
That's another thing that scares me is that it'll be
foreign corporations thatcontrol agriculture in America.

Speaker 2 (01:09:36):
It does.
But I mean, well, I guess it ishappening because it's not just
the land itself, it's the youknow the distribution of, like
you know shipping it andexporting it.
They're also owning that meatprocessing.
Oh, meat processing, yeah, thatone's a whole nother bizarre, I
mean, because what was the lasttime they did an antitrust suit
against the meat packers?
It was, I mean, what we're downto four now, yeah, yeah, yeah,

(01:10:00):
it's ugly, it's ugly, yeah, um,so, yeah, no, I I have a concern
about that one where you know,you kind of lose, like, the
character of, like you know, thesmall family farms if they're
just going to be big, corporateand consolidated and and, yeah,
some of them are going to be us.

Speaker 1 (01:10:14):
But do you think your kids are going to want to run
the farm?

Speaker 2 (01:10:17):
I, I don't know, Um, you know, five and eight years
old.
I have no idea.
I want to make sure theopportunity is there for them,
but at the same time, you know,I want them to figure out their
life and figure out what theywant to do for themselves you
know.

Speaker 1 (01:10:32):
So we're coming up on the end of the year.
This is going to be my lastquestion, and I think that the
end of the year is a good timefor a reflection.
If you could relive any year ofyour life, but you can't change
anything about it, what yearwould you pick?

Speaker 2 (01:10:59):
Ooh, that one's tough , oh man.
I mean it's tough for mebecause I think the most fun
year where it was just likeliving life and it was just
great, it was, like, you know,the first couple of years when
my wife and I got together, likeit was just a blast, you know,
with all the shit going on withwork and everything like that.
It was just like that excitingtime period where we're just
getting your start in life andit's just kind of flowing.
But I can't under like value,like current, you know, like

(01:11:22):
just you know the way that, likemy kids have kind of changed me
, where it's like I can'texclude those years too, cause
it's it's a blast in its own way.
Um, and I and I do feel like Iam a kind of a different person,
but I would say probably thatthat that first year of my wife
and I being together, like it itwas just fun.
Like you know, go conquer theworld and go figure out life and

(01:11:45):
have fun while doing it.
Like that was just kind of afun, unique time period that
I'll never get back, but Ienjoyed the shit out of it.
That's a great.
What about you this year?
All right, yeah, so what's thereason why?
I mean you only had a fewthings going on.

Speaker 1 (01:12:01):
Yeah, I mean I, I really got to do a lot this year
.
Yeah, I got to.
I got to travel a lot.
I had good relationships withmy friends and my family, met
new people, saw new places, gotto have a lot of experiences.
I learned a huge amount thisyear.
But I would also well, while Ilove your answer, I would throw

(01:12:23):
it out there for folks that iftheir answer isn't also this
year, then Try to make it thisyear.
What are you going to changeabout next year?

Speaker 2 (01:12:32):
Oh, yeah, for sure.
And that's where I feel bad.
I mean, I had to go back to thenostalgia day of that because
we were Actually it's funny wewere hanging out last night, we
were just talking about thattime, time period of her lives
and we didn't have thingsfigured out.
We were like, you know, she wasgetting started in her career,
me too, but it was like kind ofthat fun growth year, yeah, um,
but as far as, like I, this lastyear has been a blast.

(01:12:53):
I mean, my daughters are justhilarious and in their own
different crazy ways, and I'mexcited to see what next year
brings.
I'm excited to see what nextyear brings, yeah, but as far as
what I would do differently, Ithink I have to tell myself this
every year.
It's like just quit stressingout over stupid shit that
doesn't matter, like that's.
That's my mental, but that'salso my problem, and my personal

(01:13:15):
personality is like I.
I get stressed out over thingsI probably shouldn't get
stressed out about.

Speaker 1 (01:13:20):
I think most people run at the same baseline of
stress, no matter what thetriggers are.
For the most part, oh, for sure.
Sometimes there's peaks, but Ifound this between combat which
is from the outside looking in,it's pretty stressful, to other
times of my life where thestressors are nowhere nearly as

(01:13:44):
significant.
But I kind of feel the sameamount of stress all the time,
and I see that with other peopleas well.
I think that there's sort of amedian baseline of stress that
people just operate at.

Speaker 2 (01:13:54):
Yeah, I know that's.
The sad part is I think that Iget bored if I'm not stressed
about something.
It's a personality flaw.

Speaker 1 (01:14:00):
I think I kind of like having stuff to do and if I
don't't, I feel unsettled, likeI should be doing something,
like what's wrong, like yeah,that's kind of the nature of
ambition and and also that is arelic of growing up on rural
farms and ranches where if, ifyou're not doing something, it
means that you're avoidingsomething that needs to be done

(01:14:22):
well and and you, like I said,on the family farm too, it's
like when you deal with, likefamily tragedies and stuff like
that too, you got to likeconditionally train yourself to
learn how to like take it on,yeah, and go for it.

Speaker 2 (01:14:34):
Yeah, I mean, you know, every one of our families
have kind of like been throughthose hard times of you know,
whether it's personal thing orfinancial or unexpected deaths.
You know that's a fun one.
Um, I'm obviously sarcastic onthat, but, like you know, you
have to figure out, like youhave to train your resiliency
and just figure out how to likemake sure you keep going and

(01:14:55):
keep motivated on it too anddon't let it kill you, yeah,
yeah.

Speaker 1 (01:14:59):
So well, Joe, thank you so much, and I I hope that
we get all the snow.
I hope that your, your dam getsfixed, and I also do just want
to take a minute.
I've thanked you for thisbefore.
But something that so manypeople don't realize is that
that boat launch that beach thatso many people get enjoyment

(01:15:24):
out of, that, that belongs tothe Associated Ditch Company, or
what is it called.
Oh Well, Out Lake IrrigationDistrict.

Speaker 2 (01:15:28):
Oh yeah, yeah, so that was a fun history thing.
So the beach is it's allirrigation district property,
but I think it's ODF and W hasthe easement for the boat launch
, and that was back in the 50s,I think, is when that was
established, established andthen I think they have kind of
some kind of intergovernmentalagreement with the county for
the toilets and all that stuff.
But but no way, it was funnyyou mentioned that because, like

(01:15:50):
, when we first got onto thisit's like I didn't know that,
yeah, when I first got on theboard I had no idea that was
like.

Speaker 1 (01:15:56):
I was like, oh, that's ours, like yeah, you know
so all the people who haveenjoyed that beach, who have
enjoyed that boat launch, isbecause the ditch company
granted an easement for thepurposes of angling to the
public back in the 50s and wecontinue to enjoy that today and
that's a tremendous thing.
And I don't see people steppingout to thank you for that, and

(01:16:21):
they should.

Speaker 2 (01:16:22):
Oh, well, don't thank me.
I think the forefathers beforeme that actually had the
foresight to think of that kindof stuff.
Um well, they're not around,but but it is.
I do have to say on that onethat that has to be like.
My favorite volunteer thing isthat board, and it's because
there's awesome people on it.
Yeah, like it's just a goodgroup of people that are trying
to figure that out.

Speaker 1 (01:16:41):
Yeah, so Pretty cool, All right.
Well, thanks a lot man.

Speaker 2 (01:16:45):
Oh, cheers man I appreciate you coming or
inviting me on.
Yeah, merry Christmas you aswell.

Speaker 1 (01:16:50):
The Six Ranch Podcast is brought to you by Nick's
Handmade Boots, a family-ownedcompany in Spokane, washington.
For many of my listeners,you've waited and prepared all
year for this.
Whether your pursuit is with arifle or a bow, early or late
season, big game or birds,another hunting season is

(01:17:14):
finally upon us.
Nick's Boots and the Six Ranchwant to wish you luck as you
head out into the field.
This season, I'm wearing theNick's Boots Game Breakers
beginning with the archery elkseason.
Having worn this boot throughoutthe summer around the Six Ranch
, I continue to be impressedwith how quiet the boot is.
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, comfortable and, mostimportantly, quieter than most
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For 60 years, nix has beenbuilding work boots for wildland
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(01:18:00):
American made work boots.
Add a pair of boots and a workbelt to your cart and use the
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I just want to take a second andthank everyone who's written a
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Your support is incredible andI also love running into you at

(01:18:24):
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hunting.
I think that that's fantastic.
I hope you guys keepadventuring as hard and as often
as you can.
Art for the Six Ranch Podcastwas created by John Chatelain
and was digitized by CeliaHarlander.
Original music was written andperformed by Justin Hay, and the

(01:18:47):
Six Ranch podcast is nowproduced by Six Ranch Media.
Thank you all so much for yourcontinued support of the show
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