Episode 58: Gun Guru with Mark Carew

Episode Transcript
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Speaker 5 (00:53):
Hi everybody.
I'm Angelo Viola and I'm PeteBowman.
Now you might know us as thehosts of Canada's favorite
fishing show, but now we'rehosting a podcast.
That's right.
Every Thursday, angelo and Iwill be right here in your ears
bringing you a brand new episodeof Outdoor Journal Radio.
Hmm, now, what are we going totalk about for two hours every
week?
Well, you know, there's goingto be a lot of fishing.

Speaker 2 (01:14):
I knew exactly where those fish were going to be and
how to catch them, and they wereeasy to catch.
Yeah, but it's not just afishing show.
We're going to be talking topeople from all facets of the
outdoors, from athletes, All theother guys would go golfing Me,
and Garth and Turk and all theRussians would go fishing To
scientists.
But now that we're reforestingand letting things breathe, it's

(01:36):
the perfect transmissionenvironment for life.

Speaker 3 (01:39):
To chefs If any game isn't cooked properly Marinated.
You will taste it.

Speaker 5 (01:45):
And whoever else will pick up the phone Wherever you
are.
Outdoor Journal Radio seeks toanswer the questions and tell
the stories of all those whoenjoy being outside.
Find us on Spotify, applePodcasts or wherever you get
your podcasts here we go.

Speaker 3 (02:15):
Welcome to another episode of the eating wild
podcast.
I'm your host, antonio smashmalecka, joining me my co--host,
christopher Showtime Johnson.
Siege how you doing today,buddy.

Speaker 7 (02:27):
What's up, I'm doing good, buddy.
Thanks for asking.
Great seeing you, man.
It's been a while.

Speaker 3 (02:33):
It's been a while, brother, and you know, I know
you got a big trip ahead of you.
Hopefully you got your boattuned up.
You're telling me you took theboat out of the shop, you ready
to go.

Speaker 7 (02:45):
Yes, thanks to the folks at Extreme Marine, my
boat's ready to go.
I just have to get the kids topack everything.
But I'm just bringing a pair ofshorts and a bunch of flipping
sticks.

Speaker 3 (02:55):
I like the sound of that.
I think me and Hookset might bediving deep this Saturday as
well.
We might be getting the rodswet.
Hopefully the weather's beenholding up.
People have been gettingflooded out around the city, I
don't know How's things goingout in London.
You guys getting much rain.

Speaker 7 (03:09):
Yeah, we had a bunch.
We had a bunch and there was alot of road.
We actually had a Walmart close, and Walmart, you know them,
they never close, oh wow, and itwas closed down for two days
due to flooding.
But but I navigated around thecity and I'm looking at the
forecast for next week and it'slooking good.
Man, it's looking good.
I think the rain's behind usand we're ready to cruise.

(03:32):
My friend.

Speaker 3 (03:34):
Ready to cruise man, I'm excited for you and I know
it's a trip that's close anddear to your heart with that
beautiful property.
But today we got a greatepisode, siege.
We've been talking a lot aboutour guest today, mr Mark K Rue.
Mark is a very unique guest andI would like to take this time
to explain, before we get Markon, a little bit of history

(03:58):
about Mark and how we kind ofmet Mark and we met him at the
Williams and Arms gun shop inPort Perry and it was, you know
myself, who, who, who went in.
I passed the shop every time onmy way to my cottage and you
know it was actually me whoscrewed up with my shotgun and
not taking care of it properlyGo back to hooks, that takes um

(04:21):
taking care of your firearmsproperly and I couldn't get my
choke out to put that turkeychoke in, and I took it over
there to see if those boys therecan help me out.
And that's where I met mark andhis story was so um appealing
to me because this gentleman is,since 2000 and, I believe, 17,
battling parkinson's disease,yeah, and you would never know.

Speaker 7 (04:44):
You would never know.
And the fact he's, you know,going to shooting competitions.
He's like he gets into it.
Well, I can't wait to ask himquestions when we get into it,
like how it affects his shootingand all that stuff.
But like I mean, he's doing it,man, a lot of us would just

(05:05):
probably what did they say?
Just throw in the towel andjust you know.
And this guy it's amazing.
I can't wait to hear more ofhis story.

Speaker 3 (05:13):
Yeah, and his knowledge with firearms is
incredible, just from the, youknow, half an hour we spent in
that shop and it was crazybecause top dog said to him you
are a competitive, uh, uh,sniper, basically right,
shooting, shooting you know abullet-sized holes, yeah, with

(05:35):
rifles long range up to 500yards.
I think he said we'll ask himwhen he gets on right, and he
was, he couldn't barely writehis name on the business card.
And then you, you know, top Dog, asked him he's like how is
this possible?
Right, and he picked up ashotgun siege and he showed us

(05:57):
he actually held the firearm,the one that he pulled from the
racks behind him.
It was safe, obviously we're ina gun shop, right, and when he
put it to his shoulder and upagainst his cheek, he was still
Completely still.
And he couldn't even write hisname on the business card.
You know and it's funny becauseI just seen a video of Michael

(06:21):
J Fox Everyone knows thatCanadian legend, michael J Fox,
who was, you know, the back ofthe future franchise.
You know, he was the teen wolf.
This guy's a legend, canadian,and there was a video of
Coldplay brought him on stage,gave him a guitar, he was
sitting down and this guy wailed.

(06:41):
Yeah, he wailed at it Did yousee that video?

Speaker 7 (06:45):
yeah, and yeah, I do believe he played I'm a back to
the future nut when michael jfox played in the show, when it
was the chantment under the seadance, and I think it was.
Was it, johnny, be good?

Speaker 3 (06:57):
johnny, be good man, you nuts.
Of course he did the.
Why he did the?
He did the old.
Uh, he'll, he'll walk, andeverything yeah so he did that
with uh.

Speaker 7 (07:04):
So that's interesting .
So he did it with uh, the leadsinger, cole, play at a concert.
It's man, I just, it's just.
You hear these stories andwe've heard stories of all the
other guests, that's you know,that's going through stuff and
and and the outdoors and stufflike that is their, it's their,
their thing.
Man, it's just.
It brings them.

(07:25):
It brings them the spunk theyneed and I can't wait to get
into the story.
I can't wait.
And what's going on with theworld nowadays, with the guns,
and he knows more of the lawsand you know, obviously, what
happened to Trump recently andsnipers.
We're not a political podcastwhatsoever, but it's crazy man,

(07:49):
it's a crazy world we're in andgun control is everything.

Speaker 3 (07:53):
It is.
I will tell you right now.
We can't wait to bring him inNow for our people listening,
please, with our interview withMark.
It's very important for peopleto understand that he has to
protect his diaphragm from thisas well, so when he speaks he's
a little bit slower and softspoken as well.

(08:15):
That's part of the problem thathaving Parkinson's disease.
It affects a lot of things butcertainly doesn't affect his
sharpshooting, because this guyagain he's going to explain to
us but there's a part of hissoul that just shuts down when

(08:36):
it comes to looking through thatscope and he can control
himself.
And man, what a story.
And I can't wait to bring himon yeah, I can't wait.

Speaker 7 (08:44):
You know me, I'm a gun junkie.
Um, I love the history of gunsand I can't wait to dive deep
into how he got into it himselfand, uh, I hear he might have a
little bit of a collection andoh yeah, I'm looking forward to
it.
Antonio, I am looking forwardand it's great seeing you.
It's my lord.
It's been a long time, myfriend.

Speaker 3 (09:05):
A what A?

Speaker 7 (09:05):
whole week yeah.

Speaker 3 (09:07):
Gorgeous, that's what they say.
Absolutely gorgeous.
Here we go yeah.
It's been a crazy week.
I started a new show, a newtelevision series called Twisted
Metal, season 2.
Okay, and what a cast.
I got to tell you, man.
I got to tell you, man.
You know, everyone listeningknows that I'm a WWE junkie.
You are.
I love wrestling, you are.

(09:27):
Hey, listen, bo Rod, if you'relistening.
I know you're on yourelliptical right now and you're
listening to this episode, butBo Rod's a WWE junkie too.
Are you challenging him rightnow to wrestle?
No, oh, okay, he'd kill me, henever would.
Yeah, but Samoa Joe is thenumber two or number three on
the show, so I show up day oneon set cooking for 183 people.

(09:48):
We're out in Pickering, ontario, and I always do my research on
the cast and I saw NeveCampbell, great Canadian legend,
oh, icon.
She was an icon in the screenfranchise Party of five.
Papa Doc from 8 Mile Are youcrazy, papa Doc?
This guy can I don't know.
I mean, I know he's an actorand everything, but man can this
guy rap?

(10:08):
He's awesome.
So you've seen guys like PapaDoc.
You got Samoa Joe, you got NevCampbell.
What a huge, huge cast.
And anyways, long story short,my first day on set, I ran out
of food and it I ran out of foodand it was probably the worst
day of my life.
Running out of food is very badand I'm going to tell you why.
It was all the stunt people.

(10:29):
These stunt people look likeanimals and they can eat Siege.
You can think of these stuntpeople.
They can eat and, needless tosay, I ran out of food but Samoa
Joe got to eat and I let himknow.
I said, brother, I'm a huge WWEfan, it's so cool to cook for
you.
And he looked at me.
He's like I just wrestled ChrisJericho two weeks ago in

(10:52):
Winnipeg and this.
And that I'm like wow, it wasso cool.
And I don't get starstruck.
I've cooked for.
You know, I've cooked for manypeople in my career from
Hollywood and you know localCanadian actors and actresses
and I usually don't getstarstruck.
But this one hit me.
This one hit me, man, wwebrother.

Speaker 7 (11:09):
Yeah, and I believe Will Arnett's in that as well,
and he's I haven't seen him yet,oh he's got a great podcast.
I know, danny Martins, ifyou're listening, he's on Smart
List Podcast.
Here I am plugging otherpodcasts, but on Smart List
Podcasts, here I am pluggingother podcasts.
But anyways, yeah, I can't waitto hear more stories and I just
want to know what did you cookthe wrestler?

Speaker 3 (11:32):
What did he have?
You want to know what our dayone was?
Muscovy duck breast.

Speaker 7 (11:36):
Ooh, muscovy duck breast, no you didn't, I did, I
did.

Speaker 3 (11:42):
And the only reason why I did Muscovy duck breast I
got to be honest, this is apodcast here.
There's no, we're not beatingaround the bush here.
I still had about 35 to 40, 16ounce Muscovy duck breast in my
freezer, okay, and the showstarted.
They started day one on aFriday, which means that anyone
that knows the film industry youknow working the weekends is
very frowned upon because youknow actors and actresses need

(12:05):
their rest Right, usually theweekends and the crews.
We work 18 hour days sometimesand they started day one on a
Friday.
So that means we work theweekend, sometimes.
Working the weekend there'sbenefits with traffic and
locations and whatnot so youknow, they brought these stunts,
these stunt guys, in, they blewup some shit on Saturday and

(12:26):
you know I'm like, okay, I got35 to 40 duck breasts that will
feed about.
You know, if everyone eatsabout eight ounces of meat 16
ounces, half a pound of meat perperson I got 35 to 40.
I'm thinking I can feed about150 people.
No problem, right, I could feedabout 150 people.
No problem, right, siege at,I'd say 100 people.

(12:47):
I was out Really and people asI'm carving this duck breast
cooked perfectly, by the way,man.
I see you on the belt.
Beautiful.
Okay, you could take a picture,put it in the LCBO magazine and
people were like duck breast ona film set Are you baked?
And I'm like, yeah, I love you,man, let's go.
And then I'm putting my head upwhile I'm carving the duck

(13:10):
breast and the line wouldn'tstop.
The line wouldn't stop and I'mjust like my heart starts going
and, needless to say, I ran outand I called Chef Craig.
Craig Baxter didn't work theweekend.
He was busy with the kids andstuff.
And I said, Craig, I ran out of, I ran out of duck.
And he's like, well, what arewe going to do for tomorrow?

(13:31):
Because Craig was with me thenext day, I said I don't know.
I think we've got to up ourprotein by, you know, 20, 30
pounds.
We did do that.
We did that on the Sunday.
We did the New York striplingsteak and we, you know again,
we're all butchers here.
We buy them whole and when youtake a 12-pound strip loin steak
, one by one, meaning the cap onthat is about one inch.

Speaker 7 (13:51):
Okay.

Speaker 3 (13:52):
And you clean that whole, so you're roasting a
whole strip loin.
It goes from 12 pounds to aboutnine.
So you lose a lot after youclean that strip loin and,
needless to say, siege, we madeit by a hair.
Craig was carving that thing sothin and it was like these
people just kept coming up.
So you know what it's a goodthing.
They love our food.
We're on the first week now.

(14:14):
We're just about to wrap upthis episode.
They're very happy with theservice, very happy with the
food and it's great to be on anew show.
Is it us very happy with thefood?
And, uh, you know it's.
It's great to be on a new show.
It's.
Is it a netflix series or primeone of those ones?
I believe it's netflix.
Um, I believe it's a netflixseries and I will tell you this.
I watched the trailer forseason one.

(14:35):
It's almost like a comedy.
I think it's based on a, on avideo game, to be honest.
But okay it looks great outthere and and I'm excited to
work on the show and and, uh,you know, you know it's, it's
great and I can't wait to seeyour, your name, on the credits
you know I'd be honest man, it's, it'll be there, it'll be there
.
Gourmet craft and catering abit should be there sometimes

(14:56):
they put Antonio Malaka.
You know, depends, but abouteating wild.

Speaker 7 (14:59):
Would they be on the credits or Unfortunately?

Speaker 3 (15:03):
no, damn it.
Yeah, the Eating Wild didn'tmake the credits, but I got huge
news.
I do got huge news.

Speaker 7 (15:09):
You always got Okay, oprah.
What do you have now?

Speaker 3 (15:12):
Listen, listen.
We got Mark in the green roomright now he's waiting for us.

Speaker 7 (15:15):
Yes, I can't keep on getting excited.

Speaker 3 (15:18):
How about this?
We bring in Mark.

Speaker 9 (15:25):
We shoot the shit with Mark for a bit and then,
when we close, out this episode.

Speaker 3 (15:26):
I got some breaking news.
I got to tell you and you'regoing to love this because it
does involve, possibly, mma andI know you're a huge fan I'm a
huge fan.
Groundbreaking news comingbrother.
Anyways, guys, we're going totake a short break.
When we come right back, we'regoing to be with our guest, Mark
Caru.
We're going to dive right intoit.

Speaker 1 (15:47):
Stay tuned after these quick messages.
You might save 30 seconds byskipping the side, but we can
save you hours of meal prep withour art solids.

Speaker 2 (15:54):
These almost ready to eat salad kits help you buy
more time and eat deliciouslocal fresh ingredients for
delicious flavors.

Speaker 3 (16:02):
chef-inspired recipes because welike to keep you inspired and
satisfied.
caesar and Maple.

Speaker 4 (16:14):
Tahini Crunch.
Add your own protein to thissalad or balance your Friday

Speaker 1 (16:20):
both a feel-good and a win-win.
Visit makeartca art with an Eto learn more.

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Speaker 3 (17:42):
Welcome back to the Eating Wild podcast.
I'm your host, antonioSmashmolek, alongside my co-host
for today, as always, chrisJohnson.
Chris, we've been talking a lotabout our next guest.
In fact, previous to invitingMr Mark Carew on the show, we
had a chance to meet thisgentleman at the gun shop

(18:04):
locally in Port Perry and whenwe left that day, we both said
to each other we need to haveMark on our show, and his story
is probably one of the mostinteresting and probably one of
the most like.
I was stunned when we left thatshop and the first thing he
said is we got to get Mark onour show.

Speaker 7 (18:23):
I was stunned when we left that shop and the first
thing he said is we got to getMark on our show.
Yeah, he's a guru and I can'twait for our listeners to access
a little bit of his knowledge.
We're going to dive deep intothe firearms world and it's
fantastic man.
This guy has a lot of knowledgeand collects a lot of good
stuff, and rumor has it he's agood shot too, tone.

Speaker 3 (18:44):
He's a pretty good shot and rumor has it he's a
good shot too.
Tone, he's a pretty good shotand you know, rumor has it.
He's quite a good shot, with alittle bit of a disability that
we're going to talk to him abouttoo, and that's what kind of
was intriguing about Mark, andwe're going to dive right into
it and I'd like to introduce MrKaru to the Eating Wild podcast
this afternoon.
Mark, thanks for taking thetime sitting down with us today

(19:07):
my privilege, so we're going todive right into it.
But me and Siege were talkingoff air and we want to know the
history.
We got to know the history ofMark and we've been shooting
some emails back and forth and Iwas so overwhelmed when you
sent me sort of like abackground on yourself and
there's just so much to get into.

(19:27):
But let's start with the earlyage and Mark what got you
started handling firearms andwhen did you realize you had
this passion for this sport?

Speaker 9 (19:39):
My maternal grandmother introduced me to
firearms, safe firearm handlingand hunting Right.
She grew up in Manitoba and sheworked at the John Inglis
factory during the Second WorldWar building armaments, wow, wow

(20:00):
.
Building armaments, wow, wow.
And she would come down to ourfamily farm near Peterborough,
Ontario, and she would gogroundhog hunting and I would

(20:22):
tag along at 11 and 12 years oldand she had a rifle that would
be desirable even today.
I bet it was a Remington riflechambered in .222 Remington.

Speaker 8 (20:34):
Oh.

Speaker 9 (20:39):
And she was quite a shot and she had hunted in
northern Manitoba as a youngwoman and I became interested,
as one is when you're that agequite impressionable, right, and

(21:00):
the fact that it's yourgrandmother, mark.

Speaker 7 (21:01):
I mean nowadays we see we've had a lot of people on
the podcast, a lot of femaleanglers and hunters, but like I
mean, that's how it was backthen, my grandmother was doing
the same thing.
Like I mean, if my grandfatherwas having a nap, my grandmother
would be in the backyardpopping grouse or something.

Speaker 9 (21:19):
it's just, that's the way it is that that's amazing.
My grandmother actually fed acrew of railroad construction
workers in northern Manitobaactually technically poaching
wild game briefly in 1930because they couldn't get meat

(21:45):
up to the camp, wow yeah.
So she did that a couple oftimes, but regardless she
exposed me to firearm handlingand neither my father nor my
grandfather on my father's sidereally had much to do with

(22:08):
firearms.
So to me as a youth it wasfascinating and I got involved
in hunting groundhogs and I useda .22 as a rimfire rifle, as
many people would at that time.
Right, she wouldn't let me usethe centerfire rifle until I

(22:32):
proved some competence and Ivery quickly learned that there
was a lot of difference betweena Cooey .22 long rifle and a
.222 Remington 22 long rifle anda .222 Remington and that
rather set the stage for alifelong passion.

Speaker 7 (22:51):
Now, with the groundhog, were you, I know,
when, growing up as well, mygrandfather used to shoot a lot
of groundhogs.
I don't know if he ate a lot ofthem, it was just more.
They were a nuisance.
They got into stuff and theydid damage.
Was that the same as uh yoursituation mark, or were you uh
actually harvesting these guysuh largely?

Speaker 9 (23:13):
as a pest animal.
But, yes, we, we didoccasionally eat them.
Okay, they were rather likebear.
Okay, I, I don't have asophisticated palate, as you
gentlemen might but to me itseemed like bear Okay.

Speaker 3 (23:31):
Well, I'll tell you, I'm not as sophisticated as you
think, mark.
I'm a chef by trade, but youknow, there are some certain
things out in the world that Istill might have a problem
consuming, let's just say, andGroundhog might be one of them.

Speaker 7 (23:48):
You could do something with that, though,
tony.
Oh, I could probably dosomething, yeah.

Speaker 3 (23:52):
I mean, I haven't had it before but I will tell you
this I love you got me into it.
That show Alive, yes, or Alone.
They go out alone.
Sorry, alive Alone, and youknow I'm watching these guys pop
the red squirrels.
Uh, obviously, the the grouseis the most you know common,

(24:13):
which we've consumed many times,which is probably my favorite
bush um, the bush chicken.
But then now you're seeingthese guys harvesting like mice
and rats and stuff, becausethey're catching them in their
camp and they're eating them andthe way they clean them and
stuff.

Speaker 7 (24:22):
I don't know if I can do that siege yeah, I don't
know about that, but I'mintrigued about the groundhog.

Speaker 3 (24:27):
I'm intrigued yeah, the ground and and and.
Uh, beaver I mean beaver is isone of those things.
I'm not sure if they're youhave to drop.
You got a trap and you have tohave a license.
Guys are saying the guys aresaying the back straps are are
fantastic.
You know what I mean.
But again, something I've nevertried before.
But, mark, it's, it's.
You know you're a young kid,you're, you're was your, were

(24:48):
your parents.
I know you mentioned it justquickly, but you're were your.
So your parents didn't reallyhave much knowledge of you
handling the guns with yourgrandmother.
When you were a kid Did youalmost have to hide it from them
?

Speaker 9 (25:08):
Not at all.
I'm sure they discussed it.
No, it wasn't an issue, becauseit was just, I guess, the way
of living up there.
Right, it wasn't very long.
It was the next year after mygrandmother introduced me to
firearms handling that my fatherpurchased a squires bingham 22

(25:32):
magnum bolt action rifle, whichwas a big step up per person of
my age from a 22 long rifle, sothat started the passion.
That started the passion.
Yes, the ammunition at thattime was, I think, around $5.50
for 50 shots, when you could buy22 long rifle ammunition for

(25:56):
about a dollar Right.
So it was five times the cost.
Wow, wow, oh yeah, it started apassion, that uh fairly soon
got out of hand.

Speaker 3 (26:15):
But like any other passion, there's always.
You know we.
We talk about fishing, we talkabout hunting and siege.
You know our, our fishingpassion gets out of hand and
especially hurts the wallet alittle bit.

Speaker 7 (26:23):
You know what I mean it does like we always say okay,
I got my new bait caster set up, I'm good, I don't need
anything more.
And then next season comes out.
Next thing, you know, fishingcanada is at the I cast, and
then they're showing them what'snew, what's hot, you know what.
And then marketing gets us andthis is the new and improved.
And I got three of them in myboat.

(26:44):
I'm hiding them from my wife.

Speaker 3 (26:45):
Yes, it never ends now, now, firearms, though,
siege we so.
So, mark, I gotta tell you we,um, uh, chris hooked me up, cj
hooked me up with, uh, hisbenelli rep.
Now, when I came to your storebecause I had a problem with my
choke, uh, it was turkey seasonand when we met Mark, I went
into Williams and I said, youknow, I met Mark there.

(27:08):
And I said, you know, I can'tget my choke out of my gun.
And you know, everyone on thepodcast heard the story.
We talked about this maybe sixor seven episodes ago and
basically, you put in my handMark I don't know if you
remember it was the oh man.
I don't know if you remember itwas the oh man.
I can't do you remember what itwas?

Speaker 7 (27:26):
Siege it was yeah, it was the.
I believe it was the Frankie.

Speaker 3 (27:29):
Yeah, the Frankie the Frankie and it was on sale
because you guys had a salegoing on and I held that shotgun
and man was it.
I could see how it can get veryexpensive because we don't go
into gun shops often Siege.
We go in there for purchasingammo or other things, but you
can really go into those.

(27:50):
It's like fishing.
We can go in there and breakthe bank easily.

Speaker 7 (27:54):
Oh, absolutely, and we should tell our listeners
that Mark is a retired gentlemanand spends.
How many hours a week are youat the gun shop in Port Perry,
mark?

Speaker 9 (28:05):
I haven't been there for about two months.

Speaker 7 (28:07):
Oh, okay, so you're on and off.
I'm on and off.

Speaker 9 (28:11):
Yeah, I had some traveling and my wife hadn't
been well, so I had to spendsome time at home and I went to
Montana for several weeks.

Speaker 3 (28:23):
Right, the knowledge that Mark has with firearms is
incredible and you mentionedMontana.
So, mark, let's talk about yourcompetitions.
You obviously you grew uphandling firearms at an early
age and you know we were talkinga bit again at the shop and you
are involved in some really,really crazy competitions and I

(28:45):
want the listeners to know youknow, before we dive into it,
mark, you do have Parkinson'sdisease and again we're going to
touch base on that after, butbefore people listening
understand the competitions thatMark is currently in or was
currently in or has done hiswhole career.

(29:06):
You know, over the past sevenor eight years you were battling
Parkinson's disease whilecompeting.
So if we can just talk a littlebit about your competitions and
what got you into thesecompetitions and also, what do
you compete for, what are thecompetitions?

Speaker 9 (29:21):
well.
I was competing long before Ihad Parkinson's.
I competed in bench restcompetitions, which involves
shooting the rifle from,effectively, as the name would
indicate a specially constructedbench.
The idea of the competition isto remove as much of the human

(29:47):
element from the actual firingof the rifle and concentrate
specifically on the engineeringconstruction of the rifle and
the construction of the handloads that are used in the
firearm.
The rifles are exceedinglyprecise.
Rifles are exceedingly precise,capable of shooting five
bullets into a hole aboutslightly larger than the

(30:10):
diameter of the bullet at 100yards.
Wow, they're amazingly preciserifles.
So I got involved in that about1989 and competed off and on
through when I got married inthe mid-90s and then I had a bit

(30:32):
of hiatus and got back into itaround 2000.
Off and on because I was.
It was something I enjoyed.
It was not something I was everat the top of the game in.
I did compete at high levelsnumerous times but it was.

(30:53):
It was spotty, mainly because Ihad a very demanding full time
job and it was hard to get thetime.
And if you want to do well inthese competitions you have to
be at every competition Rightand you have to do well at every
competition.

Speaker 7 (31:13):
Were they mostly in Canada, mark, or were they all
across the world, pretty much.

Speaker 9 (31:18):
Some were in Canada, some were across the world
Australia, france, wow yeah,hungary, oh Hungary.

Speaker 7 (31:27):
Oh my goodness.

Speaker 9 (31:30):
Yeah, it's quite a privilege.
Yeah, I was diagnosed withParkinson's formally in 2017.

Speaker 7 (31:42):
Okay, great.

Speaker 9 (31:46):
I thought my life was over, but I received medical
treatment, and including thattreatment was the urge to
continue competing Right.
And I learned that in mostcases, because of the way that
Parkinson's attacks the brain,it's a neurological disorder.

(32:11):
Okay, and complex motormovements that were developed
earlier in life are generallynot affected by Parkinson's,
with many patients Not all butmany not affected by Parkinson's
, with many patients not all butmany.
So you have Parkinson's.
A person may have difficultywalking, but they can still ride

(32:32):
a bicycle.
Really.
They may have difficultywriting with a pen but can still
play a piano.
I know it seems bizarre and itwas bizarre to me and it was
bizarre to me.
But yeah.
So I played around a little bitin bench rest, just a little

(32:52):
bit afterwards, because althoughParkinson's does not prevent me
from shooting bench rest, itdoes prevent me from being
competitive, if that makes anysense.
It's like competitive in thesense of having any chance of
winning or finishing high.
And I haven't shot some of theother disciplines that I

(33:20):
participated in prior to havingParkinson's.
I shot in international handgunmetallic silhouettes and rifle
silhouettes, high power, butrecently I, sorry, go ahead.

Speaker 3 (33:38):
I was going to say, when you say the silhouette,
what are the distances?
What are the distance whenyou're competing at those?
Are they 100 yards, 200 yards?

Speaker 9 (33:49):
For high power rifle there's four distances.
There's 100, 200, 385, and 500yards, and you competed in all
of those.
Yeah, when you shoot in highpowerpower rifle metallic so
what?
Yeah, a full competition is allfour ranges Wow.

Speaker 7 (34:12):
Did you ever get into I know it's a big thing now the
three-gun competition?
No no okay, that's forlisteners.
I believe you start out withwhat like a handgun, then you go
to a shotgun and then a rifle.
Am I wrong on that?
Yeah, and it's all timed.
It's timed.
You go through the course andall that stuff.

Speaker 9 (34:34):
I see that that involves a bit of running and
jumping from position toposition, and that would exclude
me.

Speaker 7 (34:40):
It would exclude me too, mark.
To be honest with you, I can'tsee Antonio doing somersaults in
between the handgun to theshotgun, but that's another
podcast.

Speaker 3 (34:54):
Just going to focus on the shotgun and partridge for
now.
Kc.

Speaker 7 (34:58):
I got a quick question for you, selfish
reasons, when I know you'resomewhat of a gun expert.
When you're shooting a riflenow, are you in the long range?
Are you closing one eye whenyou're shooting?
I keep both eyes open, botheyes, okay.
And that's the same as with ashotgun as well, correct?

(35:20):
If you're shooting birds.

Speaker 9 (35:23):
Yes, yes, it's a learned skill Right.
It's especially important whenyou're using a telescope on your
rifle, an optical sight, if youcan shift your concentration
between eyes, between left andright.
Now I shoot left, so my lefteye is my sighting eye.

(35:45):
Right, right, If you can imagebecause your eyes are locked
together in your head, you canactually image your target with
your free eye and because youreyes are together in your head.
When, then, you switch yourconcentration to the rifle scope
, your scope will be right onthe target.

(36:05):
Wow.

Speaker 7 (36:06):
See, I think there's such a misconception because
when you see any of these moviesor anything, when I started as
a kid shooting like what is theRed Rider BB gun, you know the
Daisy Red Rider and you alwayssaw, you know, in the pictures
with one kind of one eye openand then the other one, and then
when we started shooting birds,antonio and I into ducks, it

(36:29):
took me forever to stop doingthat and I taught myself to do
the both eyes and, and I'll tellyou, we let, we missed less
birds if, if that's possible forus anyways, yeah, having that
one eye still open and notclosed, you're seeing the other
birds kind of come in on thedistance and we were missing
those before.

(36:49):
When you're shooting, whenyou're putting on literally
putting on a blinder right, Ifeel like too.

Speaker 3 (36:55):
Siege, keeping both eyes open when we are, let's say
, waterfowl hunting.
The advantage for me is actualleading the ducks which we
always had a problem with in theearly stages of when we started
hunting.
Yes, and I found now, while I'mkeeping both eyes open, I'm
actually aiming but leading atthe same time with my opposite

(37:16):
eye.
But yeah, it was tough.
You're right, it is.
It was tough to take your.
You know we're all like yousaid.
You know we learned how toshoot with BB guns and that's
always what we were taught, butthat's just what we took up
Right.

Speaker 7 (37:29):
Yeah, no, that's great.
And breathing, mark withbreathing, when you're doing the
long shots, I've always heardthat you kind of exhale.
You breathe in and then exhaleand then pull the trigger.

Speaker 9 (37:47):
Is there something with that?
Yes, very much so.
When you take a breath in, yourheart rate elevates to
circulate the oxygen and then,as you slowly exhale, your heart
rate drops slowly.
And then, as you concentrate tolet the shot off, you just
gently hold your breath.

Speaker 7 (38:06):
Okay.

Speaker 9 (38:07):
And then your heart rate will drop slightly.
Now someone might think well,that's not really important for
the habit of closing your eyeand having to relearn to keep

(38:28):
your eye opened.
It's best to develop thesehabits, ingrain them in your
mind, and then you don't have tothink about it when you're
doing it right, it comes secondnature, it just comes like
riding a bike pretty much ifyou're going to have good habits
when you're shooting, you mightas well have them all the time.

Speaker 3 (38:45):
Yes, Now you have quite the collection.
We're just going through mynotes here.
Mark, Can we talk about that?
You also have a couple of rarefirearms that you mentioned in
the email.

Speaker 9 (38:57):
Well, uncommon.
Yeah, I have some very earlyWinchester rifles.
I have two digits, model 1892,and I have a three-digit serial
number, model 1895, in anuncommon caliber.

(39:17):
Wow.

Speaker 7 (39:19):
Three digits and two digits and uncut.
Wow, yeah.

Speaker 9 (39:23):
I have a.
I have an original sharps rifleand I have a yeah, I have a
reproduction sharps rifle aswell.
Those are single shot rifles,right rifles.

(39:43):
I have some early Marlins and Ihave several Schutzen rifles
that were built by the J StevensCompany prior to World War I.
Schutzen was a sport that wasvery popular prior to World War
I, where the distance is 200yards or 200 meters in Europe,

(40:06):
and it's shot from a standingposition, freehand, and it's a
bullseye score, meaning thecloser to the bullseye, the
higher your score.
And these rifles are single-shotrifles and they're exceedingly
accurate.
They were often shot with blackpowder and cast-lead bullets

(40:27):
and one might think, well,they're kind of primitive, but
they're really not.
They're exceedingly accurate,frighteningly so, wow.
So yeah, I have some of thoseearly rifles and I have several
pre-production rifles made bymodern manufacturers that were
never really released or theywere rejected for various

(40:51):
reasons.
I just don't have a collectionin the sense that a person would
collect stamps or collectsilverware or other things that
you might follow a certaindefinitive track in mind.
It's more something thatinterests me is a little bit old

(41:14):
or a little unusual.

Speaker 7 (41:16):
Yeah, you're probably familiar with this gun.
I was inherited from mygrandfather.
You're probably familiar withthis gun.
I was inherited from mygrandfather.
He's passed and it's a SavageArms 12-gauge shotgun and it's
the ones that used to have theadjustable choke that was built
at the end of the barrel.
So instead of putting a fullchoke, winding it out, you could

(41:40):
just adjust it clockwise if youwanted, full modified, improved
cylinder and all that stuff.
So it was all built in one.
And I'll tell you, mark, when westarted picking up Waterfall, I
couldn't miss with this gun.
And it was it just beat up.
I think my grandfather used touse it as an oar when he was
stuck hunting and when the canoe.

(42:01):
It's been everywhere.
And then I got myself.
You know I had a little bit ofanniversary through my company
and I treated myself to a niceBenelli Super Black Eagle.
I can't hit ducks like I canwith the Savage Arms.
Like it's crazy.
But when you're talking aboutthe unique like I mean, I'm sure

(42:22):
that gun I'm talking about withyou now.
I'm sure there's a lot of themstill out there.
But I tell people about how thechoke, how you could turn it
and all that.
No one's heard of that.

Speaker 9 (42:37):
Have you seen those before?
Yes, I have seen thatparticular type of shotgun.
In the past.
Ethica made a shotgun calledthe Model 37.

Speaker 7 (42:46):
Okay.

Speaker 9 (42:52):
And many of them could come factory equipped with
what was called a poly choke,which is probably similar, if
not identical, to what'sequipped with your grandfather's
firearm, and it's vented on theside rather like a muzzle brake
right and uh, it has a anindexer on the uh, the bottom of
the choke and you just uh, justturn it to your desired choke

(43:13):
setting.
I don't recommend using themwith steel shot it says right on
it, yeah.

Speaker 7 (43:19):
It says like it's not really, it's just lead.

Speaker 9 (43:22):
It might be okay with improved cylinder with steel,
but nothing beyond that.
I'd be concerned you coulddamage the firearm or yourself.
Yeah, yeah, but they are.
They work very well and youjust don't see them anymore
because manufacturers so manypeople are required to use steel

(43:44):
shot.

Speaker 7 (43:45):
Yes, they're not safe with steel shots, so they're
you just don't see them anymorevery often anyways, right now
that's interesting I have.

Speaker 3 (43:54):
Uh, I have a quick question for you as well, mark.
Um, you know during, you knowduring COVID, I know there was
ammo issues, especially me.
For me I was, you know, 410ammo was really hard to get at
one point and super expensive ifyou were able to get your hands
on it gun shop.

(44:25):
Did you guys have a little bitof kickback from hunters or
people that were just looking topurchase ammo because of how
the price was so much increased?
And also, did you guys have aproblem as well finding
inventory on certain ammo?

Speaker 9 (44:34):
Yeah, there were certain supply chain issues.
I think they were quite complex, all the way from shipping
companies having a quarter ofthe staff available.
Many of the factories wereforced to close down during

(44:54):
certain elements of the COVID-19epidemic.
Yeah, there was price increases.
I believe some of them wererelated to COVID.
I believe some of them werejust part of the cost of doing
business.

(45:16):
There's been a lot of safetyregulations that companies have
had to upgrade in the UnitedStates and in Europe when it
comes to manufacturing powderand primers, and I think we're
going to see more of thatbecause some countries have
allowed a for lack of a betterterm a grandfather clause where
they have a certain amount oftime to make these changes,

(45:40):
where other countries or otherstates within the United States
have just drawn a line on thesand and said it has to be done
now.
I think that was an element ofit.
I think, as you see conflictsthroughout the world consuming
huge amounts of resources,you're going to see continued

(46:00):
upward pressure on prices forammunition and components.
Long prior to the COVID-19epidemic, I was hoarding primers
, powder and bullets because Ifelt that there was going to be
just more of a feeling thatthere was going to be

(46:25):
significant limitations, for anumber of reasons, to acquiring
these things and because I do alot of shooting, each year I go
through a lot of thosecomponents, so I don't have a
good answer for your question,unfortunately.
That's a perfect answer, in myopinion.

Speaker 7 (46:47):
Do you make any of your own ammo Mark?

Speaker 9 (46:51):
I make all of my own ammunition, except I don't have.
I neither have nor aminterested in investing in
making rimfire ammunition.
Okay, yeah.
Yeah, I make all myfireammunition.
Okay, yeah, yeah, I make my allmy own ammunition, most of my
rifles, I would think, with theexception of perhaps half a

(47:12):
dozen.
One can neither buy ammunitionfor them, nor could you ever buy
ammunition for them.
Oh wow, many are wildcats andmany of them are obsolete.

Speaker 7 (47:24):
So can you explain to our listeners?
I'm pretty familiar withWildcat.
Can you explain to them?
I'm sure a lot of people don'tknow.
They just know, like the bigbox store, you know the heavily
marketed ammunition that theycan buy anywhere.
Can you explain, touch on alittle bit more about the
Wildcat?

Speaker 9 (47:45):
I'll try to make sense of it.
During the late 1920s andthrough to the 1950s, there were
a lot of I would call garagegunsmiths, were a lot of I would

(48:08):
call garage gunsmiths, whodecided that they were going to
go in a very small way, makingtheir own rifles and chambering
their own rifles, and many ofthem came up with the idea that
they could make improvedversions of existing cartridges,
with the idea of them eitherbecoming commercial successes at
a later time or just forpersonal reasons.

(48:30):
Because at that time, especiallyduring the 20s and 30s, there
were not a lot of really goodgun powders available and there
were a lot of economic pressuresthat prevented people from
getting powder during the GreatDepression in the late 20s
through right through to theSecond World War, so many people

(48:51):
could take advantage of theexisting powders by making their
own cartridge that was moreefficient with the type of
powders that were available, wasmore efficient with the type of
powders that were available.
And then later, after the SecondWar and into the 50s, many
people took that more from acommercial standpoint, where
they felt that they could make abetter mousetrap, for lack of a

(49:13):
better expression and as aresult they created cartridges
that were unique and that youcouldn't buy at a commercial
firearms outlet.
You actually had to make theammunition through various ways,
either through hydraulicforming or through a process

(49:33):
called fire forming, where youtake an existing cartridge and
you either shorten it orlengthen it or expand the
shoulders or reduce the bodytaper with the end so that it
would contain more powder, moregunpowder.
And many of these cartridgesare very interesting for a

(49:57):
number of reasons, number ofreasons, and they in the 1940s
it's kind of a generic term cameup stating that they were
wildcats.
Oh okay, and it's kind of ageneric term.
It's rarely used nowadays, it'skind of an old term, right,

(50:20):
Most of these cartridges arecommercial failures.
They never caught on for avariety of reasons.
Others were very successful anddid become commercial successes
.
One that your listeners mightbe familiar with is the 22-250.

Speaker 7 (50:37):
Okay.

Speaker 9 (50:39):
That was a Wildcat cartridge developed in the late
1920s, really, and it was usedextensively by varmint hunters
through into the 1950s and, Ibelieve in the mid-60s it was
made into a commercial cartridgeand it's very, very successful.
Wow, wow.

Speaker 7 (50:57):
That's something.
I don't know how that happens,how that evolves.
Yeah, that's something I don'tknow how that happens, how that
evolves.

Speaker 9 (51:01):
Yeah, there's quite a number that have become
successes A .25-06, which youdon't hear a lot about anymore.
No, no, yeah, that cartridgebasically means .25 caliber,
based on the .30-06, hence the.06 nomenclature.
.270 is another wildcat.

(51:22):
There were quite a number ofcartridges that did become
commercial successes, but thevast majority were commercial
failures.

Speaker 7 (51:35):
So would they be the ones that were starting out for
our listeners?
Would they be much moreaffordable when you could get
your hands on these, as opposedto the commercial ones?

Speaker 9 (51:45):
At the time because there were such component
shortages, especially forgunpowder.
Yes, there was an advantage tousing them Right, mainly from an
efficiency standpoint.
Brass components were veryshort supply due to the war,
especially the second war, andthen the shortages during the
Great Depression prior to that.

(52:07):
So many people were able to usewhat they had to make something
that could work a little better.
So that's it kind of arose outof a need at the time and then
it became kind of a quest forsomething better.

Speaker 7 (52:25):
Right.

Speaker 9 (52:27):
It evolved over time and it still goes on today, but
it's much more focused, right?
Because the powders we have forshooting are so much better?
Yeah, for a variety of reasons.

Speaker 3 (52:43):
And going back to my question I had before for you,
mark, and I'm just, I'm reallyintrigued with this one was the
410 ammo.
Was there a shortage in 410ammo because people during the
pandemic were out, you know,grouse hunting more, or was this

(53:04):
just a supply issue?
You know what?
The demand was just higher thanthe supply at the time In that
particular size ammo because,Siege, every time you called me
you're like, hey, my guy has 410ammo, pick it up, and it was,
like you know, $60 for 12 shots.
Like I purchased that up northbefore we went hunting last

(53:25):
season.
So with that particular sizeammo, mark, was there a reason
why that 410 ammo was oneexpensive like crazy, just shot
up?
Is it a supply and demand issue?

Speaker 9 (53:38):
There was a demand issue.
There were many people at homeand they were home with their
kids, so at the time it wasinexpensive to shoot a 410 and
many younger people could handlea 410 without the recoil of a
12 chain.
Catastrophe happened, if yourlisteners aren't familiar, in a

(54:10):
shotgun shell there's acomponent called a wad that goes
between the powder charge andholds the shot charge like a cup
, and it's a one-piece unit andit's made of a polymer.
And in the 410, they would makeactually rail car loads of
these wads at one time and thenship them to the suppliers.

(54:30):
Well, an entire huge productionrun of these wads was rejected
for quality control issues.
Apparently they were unusablefor whatever reason For quality
control issues, apparently theywere unusable for whatever
reason and it completely put ahuge cork in the supply and, as

(54:52):
a result, 410 ammunition justdried up Right.
And then, during the early partsof the COVID-19 pandemic, many
people were hoarding ammunition.
I was one of them.
They would buy, especially thefirst two months.
Perhaps that March, april andperhaps into May people would

(55:13):
come in and they would buy anentire flat of 410 ammunition.
People would want to buy a skidof 410 ammunition.
Wow.
And then what happened is yougot some people got into
speculating because there was ahuge growth in the Internet

(55:33):
during the pandemic.
People were at home Right andsites like GunPost or GunNuts or
various other sites.
People became familiar withthis and realized that you could
shop online and you didn't evenhave to go into a retailer
Right.
And some people got intospeculation and they would buy a
whole or try to buy a wholeskid of 410 ammunition and then

(55:56):
try to sell it at a 200% markup.
Wow, that's crazy.
That did go on.
That did happen.
It was all done legally withyour firearms license, but it
was.
You know it.
Basically, in that two to threemonth period in the early part
of the plague, it justcompletely emptied the shelves

(56:21):
everywhere.
You couldn't buy anywhere.
There were people calling fromthe United States looking for it
.

Speaker 7 (56:28):
So we just thought it was a toilet paper issue.
It turns out it's ammunition aswell.
It was ammunition as well.
And paper towels, Paper towels.
Yeah, I know for myself, Mark.
I'm in London, Ontario, and Istocked up for myself.
You didn't know, you didn'tknow what was happening.
Is it going to be like you know?
So I went to my gun shop and Igot some extra 12-gauge stuff.

(56:49):
They made it really sound likethe end of the world was coming,
pretty much.
So I was one of those guys thatjumped on that bandwagon.
And a little off topic, what Iwanted to talk to you about is
with the regulations.
Now, are you seeing with?
We're not really a politicsshow by any means, but, like I

(57:12):
mean, some people are reallytrying to clamp down on access
of certain guns.
And are you seeing a spike whenyou were at the shop of certain
guns like assault rifles?
I don't even know.
Actually, if you could tell ourlisteners, can you still buy
legally assault rifle in Canada?

Speaker 9 (57:35):
No, you haven't been able to buy an assault rifle by
definition in Canada since 1978.

Speaker 7 (57:41):
Okay, Wow, so is it just the States?
Then it was with like the ARsand stuff like that, that gun
that you know has a really badname due to certain things.

Speaker 9 (57:52):
Well, I think again.
I think I'm getting into anopinion component here.
No problem, because I don'tknow much about, although I
travel a lot in the UnitedStates.
Right, I have a lot of people Iknow through the competitive
circuit in the States.
I think perhaps one-tenth ofone percent of what happened

(58:16):
negatively around semi-automaticfirearms dominated the press
Right oh yeah, semi-automaticfirearms dominated the press
Right oh yeah.
And in the United States theyhad the Brady Bill which limited
people's access tosemi-automatic rifles to some
extent.
It's not a free-for-all in theUnited States as some people in

(58:37):
the media would try to portray.
Right, a background check hasto be done on every purchase.
I believe it costs $2, whichisn't much.
But, for example, you could gointo a Walmart I've heard
politicians say this at the riskof sounding political saying a

(59:00):
person could go into Walmart andjust buy whatever they wanted.
Well, if the clerk that handlesthat and you have to be a
licensed clerk to do this at anyretailer if that clerk isn't
there, walmart can't process anyfirearm sales.
So they have to run thebackground check, they have to
be a bonded person and it willvary from state to state subtly,
but that's a federal rule butit's implemented.
It will vary from state tostate subtly, but that's a

(59:23):
federal rule, but it'simplemented by the state.

Speaker 7 (59:27):
Okay, because I know there was almost like Trudeau
went to pass something and thenthere was a little confusion.
I know at one point in timepeople were worried that the 12
gauge was going to be gone andthen you could only use the 24
gauge.
So there was so much stuffgauge was going to be gone and
then you could only use the 24gauge.
So there was so much stuff thatwas going on and I saw a lot of
people panicked and theythought they would lose their 12

(59:50):
gauges of all things.

Speaker 9 (59:52):
Well, some of the legislation could be depending
on who would interpret thatlegislation, whether that be the
Supreme Court or a local judge.
The legislation rules that thebore diameter was to not be or
exceed 20 millimeters.

Speaker 7 (01:00:12):
Okay.

Speaker 9 (01:00:14):
Now, if you have a firearm that has a removable
choke, if you remove that chokefor a 12 gauge, your bore
exceeds 20 millimeter.
Correct.
Now, if you were before a judgeand your choke wasn't in your
firearm, you could be committingan offense with a prohibited
firearm, which is a very seriouscharge, right?

(01:00:36):
So there's been again goingback to the term of
misinformation.
Yeah, federal Minister ofPublic Safety at that time, I
believe, was Bill Blair, and hesaid that that didn't affect it.
But I've read the legislationthrough and to me there's not a

(01:00:59):
really clear definition of wherein the legislation where that
20 millimeter reading is to betaken.
Now, I have some knowledge ofthis because I actually I was an
expert witness against BillC-71 before the Senate of Canada
in February of 2019.

(01:01:19):
I testified before the Senateof 2019.
Really, wow, I testified beforethe Senate.
Wow.
So I do have a knowledge ofthis.
So you're the guy to ask.

Speaker 7 (01:01:28):
I asked the right guy .

Speaker 9 (01:01:30):
Well again, yeah, 10 gauge, for example, would be in
violation of that 20 millimeter,and yet 10 gauges are still
being sold.

Speaker 7 (01:01:42):
Right, so with a 20 gauge that's what I thought all
of a sudden I'd have to go to isa 20 gauge?
Would that be in violation?

Speaker 9 (01:01:50):
No, no 20 gauge would be technically safe, Right.
But again, that's up tointerpretation and unfortunately
there's a lot ofmisunderstanding for Canadians
with respect to our laws.
Many people use an Americanexample of saying, well, that
law isn't legal.

(01:02:10):
Well, in the United States,laws go before the Supreme Court
and then are judged to beconstitutional or not
constitutional Correct.
In Canada, it actually takes acourt challenge by somebody like
you or me to challenge that,and that may have to go through
a number of different courtlevels local courts, Supreme

(01:02:33):
Court of Ontario and thenSupreme Court of Canada.
So it's not as linear as it isin the United States.
So you could expend your entirelife's work in funds fighting
this.
So it's a complex issue forCanadians and, at the risk of

(01:02:57):
sounding political again, Ithink that laws should be fairly
clear to understand.
Yes, You're traveling down theroad at 90 kilometers an hour.
You're in violation of theHighway Traffic Act.
Right, you get pulled over.
You get a fine for doing 90.
The police officer knows youbroke the law.
I know I broke the law.
Yeah, exactly Right.

(01:03:17):
Yeah.
However, for doing somethingthat you actually need a
gunsmith to determine whetherthis is actually legal or not,
yeah, I, I personally believe.
That is not.
Uh is not a good law.
It should be transparent.
Everybody should be able tounderstand it.
Um, you come to a four-way stopwhen you're driving.

(01:03:40):
Everybody knows the rules.
Everybody gets through thefour-way stop.
When you're driving, everybodyknows the rules.
Everybody gets through thefour-way stop without an
accident.
You come to a light, a trafficlight, that isn't functioning.
It's flashing, everybody knowsit turns into a four-way stop.
Everybody knows how to getthrough it.
You don't have an accident.
But when you have very complexfirearms laws that even people

(01:04:03):
from the RCMP and the FirearmsCenter don't understand, they're
confused as well.
They're confused as well.
Yeah, I myself, on a personallevel not through the store, but
on a personal level I havereceived conflicting opinions
from the Firearms Center inMiramichi on certain firearms

(01:04:23):
rulings, In fact oftendiametrically opposed opinions,
and in fact all of thoseopinions in one case five
opinions from five differentexperts within the firearm
center.
All were wrong.
Oh my goodness.
So that to me is not a good law.

Speaker 7 (01:04:43):
No, there's so many yeah.

Speaker 9 (01:04:46):
And if you're going to be in a duck blind or stopped
along the highway with yourfirearm and you're facing a
conservation officer or an OPPofficer, how can you expect him
to interpret the law, or her oryourself to be interpret the law
?
And yet under those laws, youfind yourself charged and then

(01:05:07):
you're going to have to defendyourself in court, which you're
going to be looking at $10,000easily, perhaps more, and the
risk of losing all of yourfirearms, right.

Speaker 7 (01:05:19):
Yeah, I heard rumors, right.
Yeah, I heard rumors that aresaying like if you?

Speaker 9 (01:05:34):
owned a 12-gauge before this.
You could get grandfathered in,but then anything coming into
Canada have to be, you know, a20 can buy a 10 gauge, a 12
gauge, a 20 gauge, right.
And I'm not a lawyer, so Ican't offer legal advice in any
way.
Nor would I.
But until there's a courtdecision made at the Supreme

(01:05:56):
Court, there's no legal opinionon this.

Speaker 7 (01:06:01):
All right, Thanks for yeah, thanks for clearing that
up.
I know Antonio's dying to askyou about hunting and fishing.

Speaker 3 (01:06:08):
I'm holding you up with all this legal stuff.

Speaker 7 (01:06:10):
Okay, go ahead, Tony.

Speaker 3 (01:06:11):
No, and you know what Our listeners are.
Probably you know CJ, andlisten for me as one of the
hosts of the show.
That to me was you knowknowledge I you know having to
me was you know knowledge I Iyou know.
Having Mark explain, you know,again, not being political or
he's not a lawyer or whatnot,but you know, with the
experience that Mark has,especially being in the business

(01:06:32):
as well, um, you know, manypeople would, would ask for
Mark's advice, as easy as me andyou right, walk in there and
that's a great question to ask,because you know his opinion
would probably mean a lot morethan your average joe.
Yeah, I mean he's handled morefirearms and we've probably seen
in our, in our hunting careeroh, that's like yeah, um, you

(01:06:52):
know, touching base on uhhunting and and fishing mark, I
know, uh, competitively, you'vehandled a firearm quite a bit.
How about hunting?
I know you mentioned um in ourin our we were chatting through
email about uh hunting invarious parts of the world,
including africa, central asiaand north america um, yeah, I've

(01:07:17):
done some hunting.

Speaker 9 (01:07:18):
I'm uh, I wouldn't call myself a big game hunter.
I'd call myself more of aperson who went on a big game
hunting expedition.
Right, I had an opportunity in1992 to go to Africa, wow, and I
hunted antelope.
I didn't hunt the big five,which are lion and Cape buffalo

(01:07:38):
and hippopotamus and Capebuffalo.
I didn't hunt the big five,which are lion and Cape Buffalo
and hippopotamus and CapeBuffalo.
I didn't hunt the big five.
I hunted antelope, which was anexperience of a lifetime.
I hunted in Central Asia, inKazakhstan, wow, and I'd like to

(01:08:08):
go back to Uzbekistan andKazakhstan for Marco Polo sheep.
My main question now is just, Idon't get around very well
because my walking is very poorand there's a lot of walking and
climbing and I just I may not.
Well, there's no may about it.
I'm not physically up to it.
That's a reality withparkinson's is you?
You have to come to a rationaldecision about what you can and

(01:08:30):
cannot do, right, right, um,it's all right to push the
envelope on what you can do, butyou, you come to realization at
some point.
There are things you justcannot do anymore.

Speaker 7 (01:08:42):
Right, when you were in Africa and then in North
America, Sorry, when you were inAfrica and you were saying,
what did you harvest?
Any of this meat?
I know sometimes they donatethe meat to the villages and all
that stuff.
Did you have a chance to haveany of these dishes or anything
like that?

Speaker 9 (01:09:00):
Yes, I did.
It's something in South Africa.
I don't know if it's still thecase, but I know it was the case
because I know that I knowquite a few big game hunters.
I know it was a case as priorto the COVID-19 epidemic that
you could go into a large grocerin South Africa and any of the
major cities and they would havereasonable cuts of many game

(01:09:23):
animals right in the fridges soyou could sample or even eat on
a regular basis harvested gamein South Africa.
So the rules were very muchdifferent then I don't know if
they changed than they are herein Canada where in the cases of

(01:09:45):
most wild game in Canada, youcould give it away but you can't
sell it, Right Right.

Speaker 7 (01:09:51):
Yeah, we've had a guest on our show, amanda Lynn
Mayhew, and she goes to Africa.
You're our second guest that'shunted in Africa.
It's pretty crazy.
Her favorite game is waterbuffalo.
I guess she got there and it'spretty intriguing because she
harvests a lot of differentanimals in Ontario and Canada

(01:10:12):
and all that stuff.
But yeah, it was Water Buffalo,but that's really interesting
that you went there.
And then, I'm sorry, what sheepdid you mention that you were
hunting Maricopolo sheep.
Okay, now would they be more inthe mountains?

Speaker 9 (01:10:28):
Yes, mountainous areas, not necessarily up in the
very high alpine in themid-alpine area I believe.
They move up higher duringcertain seasons throughout the
year, but in the hunting seasonthey're down a little bit lower.
Where there's more grass, okaythroughout the year, but in the

(01:10:50):
hunting season they're down alittle bit lower where there's
more grass.
Most of the shots are fairlylong and they're a relatively
small animal.

Speaker 7 (01:11:03):
They're smaller than a deer but they'd be a little
bit bigger than your domesticgoat.
Were they similar?
Uh, like tasting, what did youhave a chance to?
To consume them?
To eat them?
Um?

Speaker 9 (01:11:20):
I believe I did I don't know specifically because
we we would often at camp have,uh, have game meat that was
prepared by the cooks.
Oh, that's nice.
Yeah, that's really nice.
It wasn't necessarily a whitelinen affair, right.
Right, it was often done oncharcoal, on a dirt floor.

(01:11:43):
That's good, but it wasexcellent.

Speaker 7 (01:11:49):
So they would give you all different kinds of wild
game meat.

Speaker 9 (01:11:55):
In Central Asia it was more narrow.
It was a narrower choice thanit would be in Africa, but it
was.
I think as a chef you wouldknow there'd be a lot in
preparation.

Speaker 3 (01:12:13):
Oh for sure, Myself, I mean.
I would imagine that you knowwhat.
It's funny because, going evento somewhere like the Florida
Keys Siege and Mark I've been,you know, I've been blessed
enough to go every year onfishing trips out into the Keys
and you can bring your fish toany restaurant in the Keys.

(01:12:33):
I'm talking any restaurant,because it's a thing in Florida,
in southern Florida, that theyliterally tell you you catch the
fish, you bring it to us, we'llcook it 10 different ways.
And I was with Top Dog Lewislast year and every time we were
catching fish it was like okay,let's take it to the local,

(01:12:56):
let's take it to the locals.
We tried it blackened, theymade it fried.
We had tacos, they made it on abed of beans and rice, like
they make it so many differentways.
And I could only imagine, youknow, when you go to a place
like Africa or Central Asia andyou know it might not be fish,
but fish, but you know, havingthe wild game and stuff that
they're used to preparing everyday, yes, I could imagine the
work that goes into it, but Ithink, I think, as a cook or as

(01:13:19):
a chef or even a local, therewarding part was to see your,
your customers, coming from allover the world and getting to
try something they probably havenever tried before.
And you know, for them it'sjust the way they live and it's
the way they cook.
Look, I cook for thousands ofpeople a week.
The rewarding part of my careeris watching people consume it

(01:13:42):
and tell me that it was the bestthing they've ever eaten in
their life.
Or, you know, the food wasgreat today and whatever.
But you know, trying somethingthat you've never had before,
you know the must-be andenjoying it like Mark said, it
was great is probably the rewardfor them as well.
You know, it's probably whatthey practice every single day.
And you know, for us to seesomebody butchering an antelope

(01:14:06):
or, you know, a water buffalo,like Amanda said, it's probably
second nature to them, you know.
But for us it's like wow, youknow, it blows you away and that
probably what feeds and fuelsthem up to.
That means the business rightSiege.

Speaker 7 (01:14:25):
Yeah, and then they have a different way of
preparing it.
Like, look at us, when we catchwalleye, typically it's beer
batter.
You know what I mean?
We'll have a beer batter, fishfry, fish crisp, catch and cook
Right and pop and cook.
And when you're in the Keys andthe fact that you brought the
fish I didn't know this, by theway, I didn't know that.
Maybe you told me but I forgot.

Speaker 3 (01:14:51):
But one question I had for you, antonio, was when
you bring your fish over, areyou filleting them or are you
just bringing the fish itself?
No, so that's a great question.
So there is different ways ofdoing it.
Some of the restaurants willsay, okay, bring in your fish
whole, we'll clean it, but youhave to gut it.
So a lot of the times you knowyou can't catch like a, you know
, a blackfin tuna slit itsthroat and then bleed it out and

(01:15:11):
then throw in a bag and bringit there.
They would prefer you to atleast gut it, um.
So when they come, it's an easycut and fillet, um.
So like if we were doing thishere in Ontario and we were
catching walters, it'd be like,okay, we catch the walters,
throw them in the live, well, um, and then when we get to the
dock, you know, you just kind ofgut them like you would any
other fish, throw them on ice orin a cooler and you bring them

(01:15:31):
to the local restaurant and youjust hand it to your server.
It was that easy.
It was like hey, you know what?
They actually had menus forthis siege.
It was crazy.
It was like, okay, blackened.
But look at Taro, what?
Taro, murata crappy.
Yeah, you see that video.
Yeah, he brought it right intoin little.
It was asiatown in toronto andhe had, he brought in his net.

(01:15:52):
All the crappy were in his net.
He brought them right into therestaurant.
He's like got the crapstershere, let's go.
And next thing, you know, thenext, the next thing you see is
these crappy were coming out on.
Steam them onto his asian style, uh, on the table.
So I don't think you can do thatI don't know if you can do that
here unless you're Taro Murataand get away with it, but it's
cool, like you know.

(01:16:13):
Here's the thing, and I'm notsure, maybe Mark might even know
, because he probably meetshundreds and hundreds of hunters
and probably hears all thestories but I don't even think
you can bring your wild gamehere.
So, for instance, deer if youpop a deer here in September or
October, november, whateverseason you get them, it has to

(01:16:33):
be a certain butcher licensed totake your wild game and say,
hey, you know, make me someburgers, pepperettes, ground
backstrap steaks and I'm goingto come vaccine them up, season
them up.
Because I don't even think youcan do that now unless that
butcher shop is federallyinspected, haccp approved, in

(01:16:55):
order for you to process that.
Mark, have you heard storiesfrom local hunters saying they
bring their whole deer to abutcher?

Speaker 9 (01:17:05):
Yeah, I would think that would be the case.
You would have to take it to alicensed butcher who was HACF
approved, Right?
I would think that would be thecase.
I don't really believe that youcould take a venison cut to a
restaurant and say you know,cook my family a meal.

Speaker 7 (01:17:27):
Yeah, I don't think meal, cook it up for me.
Yeah, I don't think it existshere.
So for American listeners orhunters that come over to Canada
, can they bring back like avenison back over?

Speaker 9 (01:17:40):
I think you would have to check with both US
border services and groundborder services.
There's concerns on both sidesof the border about parasites
and various illnesses, so Iwould use the old axiom of when
in doubt declare.

Speaker 7 (01:17:59):
Yeah, yeah, because I know that's a common question
when I cross the border is doyou have any fruits, meats or
you know all that stuff?
Because with the differentthings, oh that's interesting.
I wonder if they.
Yeah, because I always hearhorror stories of you know some
hunters come over to Canada andthey just they're, you know,
trophy hunters, and I'm notsaying all American hunters like

(01:18:21):
this by any means, but a lot ofthem just come for the antlers.
You know they get the antlersand just leave the, the deer,
which is very sad, but uh,hopefully that's not the case
anymore yeah, I don't.

Speaker 9 (01:18:34):
I don't think it's the case.
It's uh.
When I hunted uh wild boar inalabama prior to the covid 19
pandemic, I could not bring themeat back, which, oh, you
couldn't disappoint.
But at that particular countyin Alabama they were.
The meat was being processed bystate-approved butchers and

(01:18:55):
then it was distributed topeople who were displaced by
economic or weather events.
That's fantastic.

Speaker 3 (01:19:02):
That's amazing.
That's actually amazing.

Speaker 7 (01:19:04):
Now you got me going.
I know we're running out oftime, but a wild boar in what
did you say?
Montana, Alabama?
Now you got me going.
I know we're running out oftime, Wild boar in what did you
say?
Montana, alabama?
So you got to walk us throughthis.
Mark, mark the sniper.
So you're going through, you'regoing for wild boar.
How are you doing this, mark?
I see it all the time.
Now these guys are doing itfrom helicopters.
Were you in a helicopterpopping, mark?

Speaker 9 (01:19:33):
No, I was on foot with a handgun.
A handgun, no, even better.
Oh, gangster, gangster, mark,yeah, it was.
Uh, yeah, it was something Iwanted to do.
Um, at one time in the 70s inontario there was a push for
legal handgun hunting in right,but it was quashed.
It never happened and it wassomething I wanted to do many

(01:19:53):
times.
So I had a specific handgun, arevolver that I used, okay,
chambered in 460 Smith WessonMagnum.
Yeah, it was quite anexperience.
I didn't have a body count likethe people who hunt from

(01:20:15):
helicopters?

Speaker 7 (01:20:16):
Yeah, yeah.
So are you walking with dogs?
Are you walking or just?

Speaker 9 (01:20:23):
I was walking and I had the assistance of several
farmers who would drive theanimals out of their crops with
either four-wheelers or with oneof their tractors.
And yeah, it was in that partof Alabama and I'm sure it's
very similar throughout.

(01:20:44):
Wherever these animals are, isthey have crossbred with
domestic hogs?
Yes, yes, and they've createdkind of a super animal.
Yes, and these crossbred swineare devastating the understory
of the trees.
They're eating everythingamphibians, snakes, ground birds

(01:21:04):
, bulbs from wildflowers,everything.
Wow.
And there's places I would walkalong the edges of swamps and
creeks where you'd think thatpeople had gone through with
finishing bulldozers and justplowed everything and the damage
they do to the crops.
I couldn't even estimate adollar value, Certainly on a

(01:21:26):
personal level, from where I was.
The damage was extensive.

Speaker 7 (01:21:30):
That's amazing.
So they're turning into like ayou said like kind of like a
super, Super animal, Superanimal.

Speaker 3 (01:21:36):
The thing is is.
The great thing about a siege,though, is that they the meat,
that they do and they process,they give it to people.
That you know like Mark said,you know less wealthy, and that
you know it's actually doingsomething.
So you're helping the farmers,you're helping feeding people as
well, so I could only imaginethat you know for people like us
that enjoy the sport obviously,we live in Canada we can't

(01:21:58):
bring the meat over the border.
I would love to eat it, antonio, but of course I'd love to eat
it, but maybe you can process itwhile you're there, get a rack
of ribs going, smoke them up,and at least you know, at least
you know siege.
If you not, if you, if youcan't consume it for whatever
reason, it's going to good, it'sgoing to good people.
You're, you're feeding, you'refeeding people with it, and, at
the same time, you know, I guess, to hunt.

(01:22:20):
The farmers are having issueswith this super animal and, uh,
you know it's, it's great.
I mean, I wonder if we can, uh,we can, do a hunt like that.
Get the boys out there, becauseI'll tell you right now, I'd
like so.
Can you still go and do thiswith a handgun?
Uh, mark with your, with yourknowledge.
Do you know this?

Speaker 9 (01:22:37):
possibly I I.
The last time I did it was 2019, so that's five years ago so
that's not too bad.
I don't know what's changed.
We got to look into that one.

Speaker 7 (01:22:48):
Because I was in Arizona probably about six years
ago and I was there for acorporate meeting and I was
walking back to my.
It was kind of like littlecondo kind of things.
Anyways, I'm walking through agarden area and I'm hearing all
this noise and I'm seeing allthe stuff come, like all the the

(01:23:09):
bushes move around.
I'm like what's going on here?
And sure enough, it was thesewild boars and and I was talking
to the greenskeeper there andhe was in there like raccoons
they're just multiplying, theybreed so much and they're
causing so much havoc.
And I, to see it firsthand, andhe didn't even flinch when he

(01:23:30):
saw that I was ready just tobolt.
I'm like I don't have mybenelli, I'm out of here and but
he was just like, yeah, theyjust get in.
Like you said, mark, they just,uh, cause a lot of damage and
and they're overpopulated,that's for sure.

Speaker 9 (01:23:44):
That Well they vary quite a bit from state to state
for their species, all the wayfrom what they call javelinas in
the southwest to these kind ofsuper hogs that are in the
southeast.
So southwest they havejavelinas and then the southeast
they have these kind of superhogs.

(01:24:06):
But you don't have to go to theStates for this.
Apparently it's a problem innorthern Alberta.

Speaker 7 (01:24:11):
Really.
So yeah, I'm putting that onthe list.

Speaker 9 (01:24:15):
Put that on the list Apparently the wildlife official
supposedly had to destroyaround 40 of these animals just
outside of Port Perry last year.

Speaker 7 (01:24:27):
Hear that, Antonio.

Speaker 3 (01:24:30):
Well, you know me, I live seven minutes from Williams
and Arms.

Speaker 7 (01:24:34):
How's your wild boar call?
Do you have one of those,antonio?
Maybe Williams and Arms sellsone of those.

Speaker 3 (01:24:39):
No, I don't know, there's no wild boar call on
this end here, so you're goingto have to ask Hookset to do
that one, yeah, yeah, or maybeproducer Diener I know Diener's
quite good with that turkey call.
I'll be honest, right, but it'scrazy.
This is awesome.
Mark, I know we're past ourtime here with you.
We're going to invite you backon our show.
We need more time Becausethere's a lot more stuff.
We need more time with you, butbefore we do, let you go,

(01:25:03):
competitions happening thiscalendar year.

Speaker 9 (01:25:08):
What's next for Mark?
Nothing much left for me rightnow.
I'm just doing a little bit ofexperimentation and a little bit
of testing.
I'm working with a rifle rightnow that I developed a few years
ago, where I've exceeded 5,000feet per second with the bullet,
and I shot it this week at theOshawa Club and the starting

(01:25:32):
loads that I was testing were4,940 feet per second, and I
know that the other loads I wasusing was faster because my
chronograph can only read to5,000 feet per second and it
wasn't picking up the velocity.
So I want to do some work withthat.

Speaker 3 (01:25:50):
Wow, that's incredible man that's like
that's how?

Speaker 7 (01:25:53):
like Antonio, that's like you driving the Shelby and
the radar from the cop he can'tread it because you're going too
fast.
You can't give you a ticketbecause nothing pops up.

Speaker 3 (01:26:05):
Well, you know, it's hard to catch me, suge, I'm
going to be honest, it's hard tocatch me, and it sounds like
it's hard to catch Mark too.

Speaker 9 (01:26:12):
Well, I'm going to do some testing with the black
powder as well.
I'm going to prepare forshooting at Quigley if I'm well
enough next year down in Montana.
So I'd like to do a little bitmore work with that, because
that was quite an infectiousexperience.
That's amazing.

Speaker 7 (01:26:28):
Mark, we got to.
Yeah, we definitely have tocheck in with Mark more often.

Speaker 3 (01:26:33):
We're going to, we're going to, we're going to.
Not only are we going to checkin with him, but I'd like to
come and see you.
Hopefully, if you're ever up toit and put in a couple more
hours in at Williams, we'ddefinitely like to come visit
you there and see what's.
You know, siege, we got tospend more time in that shop as
well.
Just shout out to those guysthere because local shop and I'm

(01:26:53):
privileged to have my houseclose by and you know it was.
They got some great stuff andthe knowledge that Mark has.
You know, imagine walking intoa gun shop and you get to talk
to a competitor like Mark withthe knowledge he has.
Hopefully we get to catch youthere.
Is there any plans of you?
You know, if you ever get toput in a few more days at the

(01:27:16):
gun shop, I'd like to.

Speaker 9 (01:27:18):
I would like to.
My plan is to spend a bit oftime there this fall.
Yep, john Lennon said life iswhat happens when you're making
other plans, so we'll just haveto see how that goes.
Well said.

Speaker 3 (01:27:33):
Well said, well said, absolutely well said.
Well, I would like to take theopportunity to thank you, mark,
for joining us.
For our listeners, mark Heru isa an amazing story.
I hope everyone listening gotto take in what Mark was
preaching and Siege, I got to behonest, it was a pleasure

(01:27:54):
having Mark on our show today.

Speaker 7 (01:27:55):
It was fantastic.
Mark, thank you so much forjoining us.
And we just what do they say?
We just scratched the surfacewith Mark, like I mean, I can't
wait to get in there and deepdive with you, my friend.

Speaker 9 (01:28:08):
It was a privilege.
Thank you so much for theopportunity.

Speaker 3 (01:28:11):
Thank you.
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I'm Jerry Ouellette and I washonoured to serve as Ontario's
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(01:29:35):
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(01:29:57):
my skepticism has faded toobsession and I now spend my
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But that's not what the show isabout.
My pursuit of the strangemushroom and my passion for the
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Speaker 3 (01:30:43):
We interrupt this program to give you today's
secret passcode for the Traegergiveaway.
Today's word is WOOD, w-o-o-d.
Make sure you go on the Fishand Canada website under
contests.
Punch in this code, wood forthis week's episode, to get you

(01:31:03):
some extra entries into theTraeger giveaway.
Now back to the episode.
Extra entries into the Traegergiveaway.
Now back to the episode.
Welcome back to the Eating Wildpodcast.
I'm joined by my co-host,christopher Showtime Johnson,
and AKA Siege Siege.
I'm just speechless right now.
Talking with Mark, we went overan hour.

(01:31:24):
I didn't even think we weregoing to go that far, but you
said it right.
We got to get him back onbecause there's so many other
questions I had for him.

Speaker 7 (01:31:31):
Yeah, he's going to be going forward our gun expert
in our Rolodex because this guyhe is, so he really thinks.
He's not like us, he reallythinks before he speaks and we
just speak.
You know us, we just speak.
But the knowledge he has on thehistory of guns and the stories

(01:31:55):
, the places he's hunted andbattling Parkinson's, and you
would never like I mean, we sawhim on camera you would never
really know.
And he's doing like he said atthe beginning he was ready to
give up but he didn't, you know.
And oh man, what a great story.
And yeah, man, that really hithome like of how just to keep

(01:32:21):
moving on and to always stickwith your passion.

Speaker 3 (01:32:26):
Yeah, and how he got started by his grandmother
Unbelievable.
Can you imagine?
You hear the stories about yeah, my grandfather or my father,
yes, but this guy startedpopping because his grandmother
was popping groundhogs.
It was amazing.
You never hear that.

Speaker 7 (01:32:40):
She never did that I believe he said his father and
his grandfather weren't reallyinto the firearms and his
grandmother was grandmother was,and just shows you to our
listeners if, if you don't havekids and if, okay, if you have
kids, get them outside, get themon the boat and even if you
don't have kids, everyone's anuncle or aunt or something plant

(01:33:03):
that seed.
And look what happened withmark like we didn't even get to
deep dive into fishing and hefishes as well.
You made a great point.
We need this guy on more.
There's so many guests that wehave that we need annual
check-ins and definitely Mark isone of them.

Speaker 3 (01:33:21):
Yeah, well, just a quick note on the subject of
check-ins.
I actually was feeding onTwisted Metal.
I know we mentioned it in thebeginning of the podcast, the
new show that I'm working on.
Chef Charlotte Langley's fatheryes yeah, he came up to me and
he's like aren't you the guythat had my daughter on the?
Podcast.
Yeah, yeah, he was on.
Like I said, we worked with himon the Boys Right and he's on

(01:33:44):
this show now with us and I wasat the Royal York Hotel and he
came in and I didn't know.
Again, I forget face siege.
We feed, you know, thousands ofpeople per week and sometimes
when you're carving meat.
You just keep your head down andsometimes I know people's
voices more than their face.
And he was like you're the guythat has the podcast, right?
I'm like, yeah, and here I amthinking, well, we got a guy who

(01:34:06):
listens to our podcast on set.
That's great.
And he's like you had mydaughter, chef Charlotte Langley
on.
I was like, oh my God, and wewere talking and she's doing
awesome things.

Speaker 7 (01:34:15):
Oh yeah.

Speaker 3 (01:34:16):
She's another one that we'd love to get back on,
because there's so much we'dlove to talk to her about, you
know what I mean.

Speaker 7 (01:34:23):
My goal is to arrange Antonio Smash Malecka and Chef
Charlotte Langley in the kitchentogether in some kind of video
or whatever, but she islightning in a bottle that one
that's like putting MichaelJackson and Prince in the same
stage.

Speaker 3 (01:34:41):
You know what I mean, Siege.

Speaker 7 (01:34:42):
Yeah, if you're into pop.

Speaker 3 (01:34:46):
But hey, man to each his own.
You got a problem with.

Speaker 7 (01:34:49):
Prince purple rain.
I don't mind it, but I'm moreof uh, you know, I'm more of a
harder kind of music, maybe alittle bit.
But hey, backstreet boys insync I don't know where you're
going with this each again withthe pop, but hey, man, to each
his own man.
That's why we're all different.

Speaker 3 (01:35:04):
We bring different things and and yeah, well, maybe
I could put it in a bow rod andangelo viola, how's that one
sound does?

Speaker 7 (01:35:12):
that make sense.
That's a great combo, but againI think they got different
taste of music oh well, I knowbow rods got his taste of music.
The harder the better he's he'sa metal head, that man.
Well, the funny thing is withbow rod.
If anyone listened to ourepisode it's in our library bow
rod said the the older he gets,the harder metal he likes.
You know, you would think it'dbe opposite.

(01:35:33):
It would be like the older hegets, maybe he slows down and
maybe goes to like the Metallica, not Borat, he's all in.

Speaker 3 (01:35:41):
Though he chirped my entrance music, I said if I was
ever coming out in an MMA ring,what would it be?
And I said, if I was evercoming out in an MMA ring, what
would it be?
And I said Limp Bizkit.
He sent me a text right away.
He's like Limp Bizkit, what'syour problem?
I'm like holy crap man.
Yes, that's right.
Speaking of MMA Siege huge newsI mentioned to you before the
show.
You know, eating Wild isofficially teaming up with the

(01:36:06):
unified champion at bantamweight, mr Cody Kovacek.
Eating Wild is going to beteaming up with Cody, a Niagara
top team.
We are excited to drop thisnews.
You will be seeing Cody dropsome huge stuff.
That's coming up for that guy.
I'll tell you right now.
If you haven't been followinghim yet on his fishing alone,

(01:36:30):
forget him killing people in thering, because that's what he
does professionally.
Watch this guy pop fish.

Speaker 7 (01:36:37):
Oh my goodness.

Speaker 3 (01:36:38):
I'm going to quote Taro on this.
The genetic response with thisguy is absolutely insane.
He sent me videos of himhogging like 25, 25, 26 pound
salmon, yes, and the week beforehe's popping larges.
Then he's going for musky, thisguy's nuts.

Speaker 7 (01:36:54):
He's doing it all man and training UFC, and then he's
using eating wild prototypeknives with Kakushin, and so
you're telling me he's part ofeating wild.

Speaker 3 (01:37:06):
He's going to be representing eating wild.
He's teaming up with the eatingwild family and this is for
future stuff.
Nothing's happening right now.
You're not seeing anything, butI'm dropping the news.
I like to welcome cody kovancekto the eating wild family on
behalf of myself.
Christopher showtime, johnson,top dog prayer, daniel hooks at
martin's.
We're a family the foreskinswe've been to, we we've been

(01:37:28):
friends for pretty much ourwhole lives and our families
have grown together as well.
And I'd just like to welcomeCody into the Eating Wild family
because we will be doing a lotof things together coming up
into the future with MMA and onthe water Siege and on the water
and hopefully we get him out atthe hunt camp as well.

Speaker 7 (01:37:48):
Well, what I'm looking for the most is for
selfish reasons.
You know me, when I get into,uh, showtime mode, sometimes I
go to a tavern, you know what Imean.
And I go to a tavern and all ofa sudden I think I am um, what
do you want to say?
Uh?
Who do I want to say?
An action star, right, and Irun my mouth, maybe sometimes,

(01:38:12):
maybe sometimes.
And now I have Cody Kovacek inmy corner.

Speaker 3 (01:38:16):
Wait a second.
Hold on a second.
Are you saying you're going togo into a tavern and start a
fight because you got the champnext to you?

Speaker 7 (01:38:23):
Well, that's like having an insurance company If
you get in a car accident, youdon't have to pay for it.
Right, you got insurance, I gotthe champ, I can just start it
and I can just go and orderanother drink.
I got Cody.
I'm joking, by the way,listeners.
I'm a lover, not a fighter.
I don't start anything, it'sAntonio that does all of it.

Speaker 3 (01:38:42):
But I usually finish.
I usually finish the storymyself.
I know he's the champ and thisand that, but I'm going to be
honest with you.
I know how to handle myself.
Okay, bud.
You do.
Listen, I'm going to tell youright now.
If anyone's got a problem, wehandle it on the dance floor and
I know how to move.

Speaker 7 (01:38:58):
Could you imagine I know it's off topic but the
Eating Wild podcast crew andCody, and let's say the Gray
brothers Peter and Cody, andlet's say the Gray brothers
Peter Gray and Dave Gray.
Have you seen Peter, like wetalk about Dave Gray, his
brother Peter?
They look they're cut from thesame cloth these guys are.

Speaker 3 (01:39:17):
Vikings, are you nuts ?
Throw in a Frank, throw in aFrank, oh Frank.
And we got.
I mean, let's go, I'll take onanyone.
You listening boys, let's dance, I hear our song, let's go
Listen, joe Rogan.

Speaker 7 (01:39:29):
You hang around with these guys, these MMA guys.
You're calling fights.
Well, the Eating Wild podcastis calling you out, especially
Antonio.
We're going to have a fish offand a hunt off, and then we're
going to go on the octagon andlast one standing wins.
Here's the problem with that,though.

Speaker 3 (01:39:48):
Siege.
I think we can definitelyhandle the hunting.
No problem, I think we coulddefinitely handle the fishing.
Dave.
Gray's a stick, frank's a stick,cody's a stick.
Don't even mention theforeskins, because we'll wipe
the table with anybody listeningright now.
We're dangerous fishermen.
Okay, take me to the river,take me to the ocean, take me to

(01:40:15):
any lake in the city.
I'm gonna pop.
You know that, yes, okay,here's the problem.
If we get into an mma ringsiege, it's the brazilian
jiu-jitsu, it's the wrestlingthis is.
This is shit.
That we don't know how much ofan art this really is.
Buddy, we would get the calfslicer, are you kidding?
I didn't even know what thatword was until I saw Cody make
that American guy tap his brainsout with a calf slicer, are you

(01:40:35):
?

Speaker 7 (01:40:35):
nuts oh, buddy, I'd be the first one tapping and I
think, the Eating Wild podcastcrew.
The only business they have inthe MMA is to sit ringside and
watch the true talent.

Speaker 3 (01:40:50):
That's it yeah, that's all.
We're good for frank cody anddave gray.

Speaker 7 (01:40:54):
I just wouldn't get into the ring with that guy at
war his brother, just because,oh, peter and, by the way, shout
out to peter gray, he justpopped a double nickel a 55 inch
musky and double nickel doublenews and uh props out to you.
I know he listens to the show,so so yeah, antonio, what else
we got going on?

Speaker 3 (01:41:12):
well, we got the.
We got the traeger giveawaythat we're probably, after
listening to this episode, weare in mid form with this thing.
We're giving away a uh, asmoker pellet, uh, smoker from
traeger.
Uh, let you hopefully you'velistened to this whole episode
because there was a bonus codethat was somewhere in this
episode where you can go underthe Fish in Canada website, go

(01:41:34):
under contests, punch in thecode and it gives you 100 free
entries to winning the smoker.
Also, big news Siege, wereached out to Mike from
Kukushkin.
He will be joining us, hopefullyon next week's episode as a
guest to launch, officially,launch again.
You mentioned cody's been usingthe knife, uh, our fillet knife
that we've been, uh, you know,working with, uh, closely with

(01:41:57):
mike, um, and I'm gonna behonest, like I can't even tell
you how good this knife isbecause I've been using it all
week.
Siege, we mentioned those striploins.
I've cleaned probably 17 to 20full strip loins with this knife
.
It's a fillet knife, but I usedit to clean the caps and my

(01:42:18):
workers here, craig, was usingit the other day like this knife
is incredible.

Speaker 7 (01:42:23):
That's interesting to know, because a lot of people
just think with a fillet knifeit can't be used as a kind of a
kitchen knife.
I know for myself.
I'll be going Northern Ontarionext week with my father, and my
father's a ninja when it comesto cleaning Walters, and I'm
going to see it firsthand inaction.
I'm excited.

Speaker 3 (01:42:42):
Yeah, it's a great knife and we're going to get
Mike on before I can't launchthe knife.
Listen, the prototypes are done.
Yes, we have inventory.
It's limited inventory.
You know that Very limited,very limited inventory.
But I would love for Mike tocome on and really really tell
people everything there is toknow about the Eating Wild

(01:43:03):
fillet knife.
There's again two sizes.
And listen, at the end of theday, siege, you can never have a
really good tool in yourtoolbox.
You purchase one of theseknives from us and I'm telling
you right now, it'll be the besttool in your box.
And listen to this, siege, I'mnot done.
You're not.
I'm not done yet.
Man, oh, here we go.
I told you we were like Oprah.

(01:43:24):
I would like, right now, forall the people listening right
now, on this episode.
We put on a challenge, I thinka couple episodes ago, on
somebody who can make the bestlooking schnitzel sandwich.
We were going to send them aknife.
Yes, and that knife isbasically in transit right now
to our winner.

(01:43:45):
Who was our winner?
Again, siege.

Speaker 7 (01:43:46):
That was Stephen Horst.

Speaker 3 (01:43:48):
I actually looked at Stephen Horst's Instagram the
other day after he told me thisguy's like he's the ultimate
camper fisherman cook.
We got to get out there.
I'm glad he won that knife.

Speaker 7 (01:43:59):
I am too.
I'm so glad he's got two.
I believe he's got two handleson Instagram and he's got one
with more of his cooking and Idon't know it offhand I'm.
I apologize for that, steven,but yeah, man, he he does
anything anything to do withwild game and we have to, we
have to do a collab with Stevendown the road and back to our

(01:44:21):
Instagram.
Feel free to to drop into ourDM, slide into our Daniel
Martins, and then leave us acomment and ask for a question
of the day.
I know we're running out oftime.
I have a bunch of questions ofthe day and I apologize to our
listeners.
We're not forgetting them andwe'll have a Q&A episode, I'm

(01:44:42):
sure, soon.

Speaker 3 (01:44:43):
Absolutely, and we're going to skip the recipe of the
week as well.
This week We've gone over, butwe are going to give away
another knife siege Another onewe're not doing it this episode
as soon as our Traeger giveawaywraps up.
Not only do I have a filletknife eating wild approved,

(01:45:05):
eating wild, approved, eatingwild stamped we also have a
chef's knife made by Mike fromkukushkin, from Japan, japanese
steel.
We got a fillet knife and aJapanese knife we're gonna be
dropping soon and this will bean Instagram giveaway, only
exclusively through ourInstagram.

(01:45:26):
So I just want to let peopleknow that we will be doing that
shortly Again, after thisepisode drops.
It could be one or two episodesaway.
So listen closely and follow uson our socials to find out when
we're going to be dropping thatgiveaway.
And listen, that Japanese knifeis well worth over 300 bucks
and I'm going to say our filletknives.

(01:45:46):
I can't tell you what theprices are, but it's going to be
a popper.
These are going to be.
This is going to be a reallygood one to win on, and
exclusively on, instagram Siege.

Speaker 7 (01:45:54):
And I'll tell you what I know our knives, our
fillet knives.
We can't I'm not going to sayanother brand's name that you
see and sometimes you have topay a little bit more, if anyone
knows, with rain gear or anyfishing stuff, and it's going to
be a little bit more.
But you buy three of these onesfor $19.99,.

(01:46:16):
You're always buying them andreplacing them.
Why not just get an E-Dub knife?

Speaker 3 (01:46:21):
Get the E-Dub man.
I'm telling you, listen, from aguy who makes a career in the
kitchen Siege after using theprototype of this knife.
It is smash Meleka approved.
I am telling you.
I go through knives like crazy.
I sharpen my own knives.
I used to pay somebody to do ourknives here at the shop.
They were getting absolutelybutchered.

(01:46:44):
So you know I've been wetstoning my knives, butchered.
So you know I've been wet, wetstoning my knives.
Mike has been really, reallyhelping me, guiding me with the
ceramic wand from Kakushkin.
Check those out as well.
And I'll tell you, even Frank,when I when, when we had Mike on
earlier on in our episodes,frank called me.
I think Frank bought a whack ofstuff from from Mike and you

(01:47:05):
know the knowledge that Mike hasthe work that this guy does.
I could tell you E-Dub approved.
Smash Melekar approved theseknives.
You might have to pay a littlebit more than what you're used
to, but you hit the nail on it.
It will be something you buyonce and I'll tell you right now
it'll be the best purchase youever have in your kit.

Speaker 7 (01:47:23):
That's amazing man, and with any of our listeners,
we will have video and picturesof the knife in action Awesome.
And while you go to ourInstagram, don't forget to leave
us a review.
Smash that like button.
What did the kids say?
Smash, like and share whatever,but subscribe Subscribe to our

(01:47:46):
podcast.
That really helps with thealgorithm and with our sponsors,
and we couldn't do it withoutour sponsors and obviously we
couldn't do it without thelisteners.
So thank you so much.

Speaker 3 (01:47:56):
Awesome and I'd like to thank you again, siege, for
taking the time, to our specialguest, mark Heru, for joining us
today on the Eating Wildpodcast.
Stay tuned next week, guys.
Make sure you go on the FishingCanada website, coach, get that
tune started.
Go on the Fishing Canadawebsite, log on to contests.
Get that trailer going.
Hopefully you're smoking somemeat at the end of the week or
at the end of the month.
Let's just say and thanks forlistening in.

(01:48:18):
You guys have a great time.
Fish on, I'm out of here.
Ciao, get the net March, we'llbe right back.

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