Ep. 79 Exploring Season 3 of Duck Camp Dinners, with Creator & Host, Chef Jean-Paul Bourgeois

Episode Transcript
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Speaker 1 (00:00):
Hey folks, Chef Jean-Paul Bourgeois here, the
host and creator of Duck CampDinners, and now you are
listening to the Son of a BlitchPodcast.

Speaker 2 (00:23):
Hey everybody, welcome back to the Son of a
Blitch podcast.
I'm your host, George Blitch,and I just got done with an
amazing conversation withJean-Paul Bourgeois, the host
and creator of Duck Camp Dinners.
You've probably seen him in alot of different places over the
last few years, but right nowDuck Camp Dinners is being
released episode by episode.
They have done four episodesand I interviewed him right now.

(00:46):
We got two more episodes left.
You guys have to tune into this.
It's an amazing show, uh,taking you all throughout
Louisiana the culture, thecuisine, uh, the hunting
lifestyle and just connectingwith all sorts of amazing people
.
Uh, it is not to be missed.
It's so educational,entertaining, uh, informative.
It is not to be missed.
It's so educational,entertaining, informative and I
just absolutely love this show.

(01:07):
I had Jean-Paul before on thepodcast when he was right at the
very beginning stages of aboutto go and do the filming for
Duck Camp Dinner Season 3.
And you know, as I said too,it's now being released Already.
Season 4 is in the works and wetalked a little bit about you
know the show and what's to comewith that and a lot of the

(01:27):
history of that.
We know what's going on in hislife right now.
We had so many different thingswe covered.
I think you guys are reallygoing to enjoy this episode.
You know, jean-paul is just awonderful, wonderful person.
I love his heart.
He's a great guy and it wasjust a wonderful time sitting

(01:50):
down and chatting with him.
So, guys, without any furtherado, here is my interview with
Chef Jean-Paul Bourgeois.
Y'all enjoy and make sure yougo check out Duck Camp Dinners,
season three, right now.
Enjoy.
Welcome back, jean-paul.
How are you doing today, man?

Speaker 1 (01:57):
Man, I'm good.
I'm good Enjoying the.
I would say I'm enjoying theFlorida weather right now, but
it's been overclass and cloudyfor the last two weeks.
So, but you know, seeing abright, shiny face like yourself
is certainly, um certainly, areason to get up in the morning
and put your boots on.

Speaker 2 (02:16):
So oh, cheers, man.
Well, thank you, it's reallygood to have you back.
I'm excited, Of course you'vemoved further than the last time
we hung out and the last timewe did this in person.
Let's start with that man.
You've got a recent journeyover to Florida.
Talk to me a little bit aboutthat.

Speaker 1 (02:31):
Yeah, we're in the panhandle of Florida right now,
and Gulf Breeze specifically.
I think it's really simple,it's not really full work or
anything like that.
Our son is two and a half yearsold.
We have another one on the wayany moment and we just thought,
wow, he's not in school.
Let's just kind of live by thebeach for a couple of years and
see what happens.

(02:52):
So we basically put like a twoyear clock on Florida and we'll
read, we'll look at it after twoyears and say do we want to
stay here, Do we want to leave?
Do we want to go back to Texas?
Do we want to do something else?
And you know we love Texas.
I mean, I love Texas, my wife'sfrom Texas.
It's actually I tell this topeople all the time it's it's

(03:15):
kind of the perfect place.
It's hard to make any argumentagainst living in Texas.
It sometimes almost feels tooeasy to live in Texas, and so
I'm used to growing up inLouisiana where the roads suck,
the school systems suck, there'shurricanes every day, every
year it seems, and so you knowit gives you a little more

(03:39):
difficult, a little harder times, a little grit, but no, but for
real, we just we love the beach.
We wanted to raise our son andwho knows what this next one's
going to be by the beach for atleast a couple of years and just
just feel it out Like if wewere permanent beach people or
we just really love it.
So we'll see it two years, butright now we're just, you know,

(04:02):
enjoying Florida.

Speaker 2 (04:05):
That's awesome.
And now you?
I heard you just say, just say,we'll see.
So you guys don't know if it'sa boy or girl.
Yet it's gonna be a surprise wedon't.

Speaker 1 (04:09):
we said we, we keep it a surprise.
We kept our first son as asurprise and this one is no
different.
And, uh, you know, I for monthsI was like this is gonna a girl
.
I can feed on, having theselike visions of it being a girl.
But over the last month that'skind of changed in me and it all

(04:30):
had to do with this lady inPublix who stopped us while we
were grocery shopping and shelooked in.
She looked at my wife and said,oh, congratulations, it's
definitely a boy.
And my wife was like, well, weactually don't know.
We came to surprise.
She's like honey, I know that'sa boy.

(04:50):
And I was like, oh, it's a boy,you know.
So it's been, it's been in mymind and really playing, playing
with my emotions there eversince that lady stopped us in
Publix.
But we'll see.
Man, you know, obviously,healthy baby, healthy mama,
that's what you want.
And I love the idea of having adaddy's girl and raising a

(05:12):
little girl, even though it alsoscares the crap out of me.
I also love the idea of my sonhaving a best friend and a
brother, you know, and so on.
So I just don't see any way youcan go wrong there.
So, like I said, a brother, youknow, and so on, so I just I
don't see any way you can gowrong there.
So you know, like I said,healthy baby, healthy mama,
that's what we're, we're prayingfor.

Speaker 2 (05:30):
Yeah indeed, man.
Well, we're praying for you too, and I know everything's going
to go perfectly well.
So I'm very excited for you andyour wife and your son there.
Man, it's going to be great.
And you know what?
Duck camp camo works great,whether it's a boy or a girl on
the wall, right?

Speaker 1 (05:45):
It's the wallpaper.

Speaker 2 (05:46):
It's universal, it's universal.

Speaker 1 (05:49):
Yeah, to me camo is non-gender associated right,
like boy, girl, whatever, Go forit Indeed.

Speaker 2 (05:57):
Indeed.
Well, let's jump into that man,because we're right in the
middle of Duck Camp Dinner,season 3.
I know Episode 4 just dropped.
We've got the middle of duckcamp dinner, season three.
I know episode four justdropped.
We got five and six left.
I mean, talk to me a little bitabout this.
Last time we were, we werechatting, I think you were days
away from uh going and beginningfilming.
How's everything been goingsince it's been coming out?
What kind of reception has itbeen like so far?

(06:17):
And then we'll kind of diveinto some episodes a little bit
yeah, man, thanks.

Speaker 1 (06:20):
Um, it's been great.
This this was.
This was our first steps into44 minute episodes, just more of
a commitment to us.
Developing content that wasgrippier was had some tangible
elements to it.
Whether that's elements orwhether it's recipes or
conservation, we just wantpeople to really rest in the

(06:40):
show and watch it and betterwatch it again because there was
so much there.
Um, and so this was our stepinto those really longer format
videos compared to season oneand two.
And I think you know there's youbattle in your mind, this kind
of this tension between you know, you know people want these
faster things and everybody'spushing shorts and reels and so

(07:03):
on, and in a lot of ways that'salso tempting.
But we kind of want to be thecounterweight to some of those
programming, even the 22 minuteprogramming of, of, of having
something deeper that you cansay all right, son, daughter,
wife, whatever, let's, it's timeto watch Duck Camp Dinners,

(07:24):
let's have this hour together towatch it and let it be like
something really high qualityand really quality in terms of
what you're getting out of it.
So that was really important tous.
Like you said, we just droppedepisode four on Sunday, monday
and five will come out.
Five and six are hard hitters.

(07:48):
What ended up happening is wehad originally said we were
going to film seven episodes andthen, as we started cutting
down the show, we said toourselves well, we even need to
make more 22 minute episodes ormake these into full 44 minutes,
because we just have too muchof nothing.

(08:08):
There's nothing I hate more thangetting to the edit and having
all this footage on the cuttingroom floor and not, like you
know, most people, that footagegoes to lay waste in some coffin
somewhere.
We knew that footage was toogood to lay in a coffin.
We want to bring it to life inthe show.
So there goes 44 minutes andwhat we kind of saw is that

(08:29):
we're, we're, we.
What we thought was seven,right, 30 minutes or 22 minutes
is really six, 44 minutes.
And so the last two really getum, they're, they're, really
they're, they're a lot, lotthere.
It's a lot going on in the lasttwo episodes um, and and I'm

(08:50):
really excited for people to seethose it's going to be good,
great guests on the shows on onseason, on season three, but
especially in five and six greathunting, great cooking.

Speaker 2 (09:00):
It really checks a lot of buckets in these next two
episodes well, I definitelywant to run, to run back to the
first four, but let's just talknow, because right now and when
this drops, you're going to havethe next two up there.
So let's go ahead and give someteasers.
What are five and six lookinglike?
Where'd you go on those two?
Who are some of the guests andwhat can we kind of tell?
Just kind of build someanticipation, because I know
people haven't already jumped in.

(09:20):
I know a lot have.
I'm seeing those numbers, thoseviews, man, it's, it's popular,
of course, but you know, justas far as kind of letting up,
hey, what's on, what's on thehorizon with these last two here
?

Speaker 1 (09:29):
Yeah, so episode five will be filmed is filmed in the
most Northwest section of thestate, in Shreveport, right on
the, you know, really close tothat Texas border, really close
to that Arkansas border, and, uh, it's a place that I didn't
hunt at all growing up or evenin my adult years and what?
What happens?
That red river flows through,um, also flows through Oklahoma

(09:53):
or Arkansas, but Oklahoma andall that stuff, um and uh, but
flows through the right throughthe heart of Shreveport and we
get to hunt with a family that'sbeen there, um, since the 1800s
, with some country musicsingers that are Grammy award
winners, and really just in somespecial places that I had no

(10:13):
idea existed, much less thewaterfowl hunting that existed
in that area.
So it's going to be reallygreat just to shine a light on
that part of the part of thestate and really show, like, all
the good things that have comeout of that, that little section
of the northwest corner of thestate.
And then in episode six we headdown the Red River and into the

(10:39):
upper and lower, upper andmiddle Atchafalaya Basin.
So right around Simonsport,louisiana, the Red River turns
into middle Atchafalaya Basin.
So right around Simonsport,louisiana, the Red River turns
into the Atchafalaya River.
We hunt with Dale Bordelon, alittle bit in a Boyles Parish
who is just a Cajun treasureBayou Beast duck calls he cars

(11:01):
P-Rogs.
He does a lot of things andeverything that he does or most
things he does is really in theold ways of waterfowl hunting
and Louisiana culture.
Then we just follow that river,that Red River, down to the
Atchafalaya River and get intothe Atchafalaya Basin where we
spend time on Lake Martin aroundBro Bridge in Louisiana and
doing some stuff with Wood DogBoxes and more music.

(11:24):
And as you know, as you know bynow, the show.
Really I really love music inthe show.
My editor really loves music inthe show.
It's something that weintentionally make sure is music
side of the show even more tolife than ever before.
And uh, it's going to be goodfor all those folks that really

(11:53):
like, for all those everybodyknows.
Like louisiana it's largelyknown for its food, it's known
for its music.
Like, if you, if you populationtested a lot of folks around
the country, they would say foodand music right.
And for the outdoorsman, weknow the outdoors kind of
culture is really great and soon.
But if you really like food andmusic and then can tolerate

(12:16):
good hunting.
These next two episodes arereally going to sit well with
you, I think.

Speaker 2 (12:22):
Well, you know I was going to mention, as far as the
music, I've been thoroughlyimpressed.
The first four episodes, uh, Imean just in in in even, you
know, season one and two.
There's so much culture of, ofrich hunting, uh, cooking,
culture, music, and it all fusestogether.
And you know, even in likeepisode right, uh two, you bring
in Jim Caesar, who's a friendof yours, who, uh is, is an

(12:44):
amazing talented musician andartist.
And I was kind of curious too,like how did you guys first link
up Um, and then we'll kind ofjump into some of the other
guests you have as well, causethere's a lot of highlights of
some really amazing people inthere too, and I was kind of
curious how you chose those andhow you maybe crossed the paths
with them.

Speaker 1 (13:05):
Yeah, it's.
I didn't choose that.
That was call it fake, Call it.
God chose those people,including Jesse.
In episode three I found Jim.
I heard one of his songs.
It might have been on Spotify,it might have been on Instagram
and I'm like to be frank withyou, there's a lot of-hop in the
in the waterfowl world rightnow that I'm like, ah, that's

(13:27):
kind of cheesy but cool.
I'm glad you're doing somethingyou love.
That's my personal opinion.
But with him it struckdifferent for me it felt like
real.
Maybe it's from he's fromLouisiana, and so he was rapping
and singing about things that Iknew in my life, I grew up with
.
I grew up listening to rapmusic in my life.
I used to blackmail my sisterinto going buy me parental

(13:53):
advisory CDs in college becauseshe smoked cigarettes and I
would tell my mom that shesmoked cigarettes if she didn't
buy me this Lil Wayne album,this Juvenile album, this Big
Timer's album or so on.
So I have that connection withthat, even though I may not look
like that.
So when I heard his music, thatkind of felt fresh to me and
real.
Then I realized the kid's 24years old.

(14:15):
He is wise and mature amongsthis years.
I mean, I figured he was 30,you know, but 24.
And then you start getting toknow him and his story and his
walk, with his faith and hisyears.
I mean, I figured he was 30,you know, but 24.
And then you start getting toknow him and his story and his
and his walk, with his faith andhis life.
I was just inspired by him and,and so I felt that God put him
in my path, in my life for areason Um, I wanted to highlight

(14:40):
hip hop's place in in Louisiana, music culture and in a in a
way that was resonated with me,and so he just was an obvious
choice to have that conversationwith, and he was a great person
to have at camp.
And so, uh, that was, that wasJim.
And then, uh, that was actuallyepisode one.

(15:01):
Um, episode two, oh, who was,uh, episode two?
Might not have had a guess, whyam I?
Oh, brad eldridge, right?
So, brad eldridge, another guy,um, that I mean I just feel
like I just ran into out ofnowhere.
Um, we ended up having a lot of, um, a lot of things in common,

(15:24):
and he's become a good friendof mine.
So, and you know, it becameobvious when we're talking about
the Northeast section of thestate and Tinsaw, parish and and
where he was from, again, neverhunted there, never been up
that way.
I maybe crossed through therewhen passing on I-20, you know
East or West, but that was it.
And, uh, so we have him as theexpert to really speak on that

(15:47):
area was important.
And then for the first time, webring outsiders into our duck
camp in Terrebonne, parish andthat's Jesse Griffiths, who, of
course, I see his books, threeof his books behind you there.
And then Dirk Sorrell's fromBoss Shot Shells and I got to
tell you, you know that was DirkSorrells from Boss Shot Shells,
and I got to tell you you knowthat was.

(16:07):
That was awesome to see too,because on the first two
episodes we had been goingplaces and trying to see those
cultures, those camps, thosefoods, those people through the
eyes of those people.
And then in episode three wegot to see they got to Dirk and
Jesse got to see our camp, tosee they got this, dirk and

(16:29):
Jesse got to see our camp, youknow, through our own eyes,
right, and so to kind of havethat, have that moment with them
, of course Jesse shared akiller duck lasagna recipe.
Boss shot shells has been anincredible, incredible supporter
of not just me but duck campdinners, and you can't find a
better.
I mean, I've never, I've nevertalked to a company that was um,

(16:50):
had such a positive andorganically like good ethos to
them than boss shot sales.
And so not only they create agreat product, obviously, uh,
but they're just like seriously,they're just great humans.
Again, dirk andirk and Icrossed paths out of being at
the same fishing camp two yearsago in Venice, louisiana, and

(17:14):
that's how we got ourconversation started.
I had no intention of ever.
I didn't know how to get intouch with boss shot shells, and
I didn't know who Dirk wasuntil that time.
So, again, like these peoplecome into our lives, they make
their marks and you got todecide what to do with those.
That those relationships and itjust feels like those
relationships weren't by chance,they were for a reason and um,

(17:38):
so that's that's where they comein as as guests.

Speaker 2 (17:41):
Well, and and I I can definitely, uh, echo the
sentiment of Boss Shot Shellsbeing amazing.
After we had our originalpodcast, where you came on, I
reached out to them to grabtheir logo and some stuff.
I was going to put in somethings.
The sponsors you worked withSlap your Mama, and so when I
talked to Boss Shot Shells, theyended up sending me some ammo

(18:02):
to try out, and I use that allexclusively in this last year,
dove and quail hunting andTurkey hunting.
Everyone who fired on on Turkeyall I mean any, any shot was
perfect unless we messed it up.
But amazing, amazing ammo.
I can't say you know enoughabout them.
I've got some more left for forthese next few weeks of getting
some dove in there too, and I'mgoing to be placing an order

(18:23):
for some more.
They are amazing.
I definitely suggest peoplecheck them out.
And you know, as far as liketeaming up with some folks too,
you know this is one that youknow we talked about this in the
first podcast too.
But Louisiana Board of Tourismis it that you ended up teaming
up with and you know, was kindof a key sponsor here too.
Who are some other folks thatyou're working with in this, you
know, in season three here.

Speaker 1 (18:44):
Yeah, so yeah, the Office of Tourism and Explore
Louisiana has been a greatpartner.
They really came in and tookthe weight of that budget and
supported it, and for goodreason.
Like I want more people, I wantthe people that watch this show
to say, hey, we got to go downto Louisiana and get in on this.
Or we got to, yeah, new Orleansgreat, but let's get out of New

(19:07):
Orleans as well and see some ofthe other places as well.
And that's a true wish of minefor people that watch Duck Camp
Dinners, and so, having thatcommunication with the Office of
Tourism, I think we're justvery much aligned on that
message to everybody thatwatched the show.

(19:28):
As far as other sponsors Boss,great, we mentioned them Again.
They came in and just was likeyou know what do you need and
let's make it happen.
And we continue to have a greatrelationship Slap, your Mama
and Jack Walker, which I seeback there as well.
Again, like you know, it's soimportant to represent Louisiana

(19:51):
in ways that are organic and soon and so forth Not organic but
like authentic, I should say.
Slap is a brand that's been inLouisiana households, including
my own, for a decade now, and sohaving them a part of the show
when they didn't need to be,because they were going to be in
it anyway.
Right, like they didn't need tobe a brand partner and sponsor

(20:11):
it for a monetary value.
They had their place, but theybelieved in the show in a way
that meant more to them thanjust like product integration
and so, and then lastly, conocoPhillips and DU.
You know that ConocoPhillipsbrand, so widely known for their
oil and gas footprint inLouisiana and Texas, but what

(20:32):
they do for the coastal marshesin Louisiana and coastal
conservation in coordinationwith Ducks Unlimited, is
incredible, and that's one ofthe things you're going to see
in episode six.
You know we talk a lot aboutthis in conservation.
It's not a bridge being built.
You can't see it go up foryears, then cross it and be like

(20:53):
that's where my tax dollars aregoing.
That's why that's making mylife a lot easier.
Get me from point A to point B.
Coastal conservation and marshdevelopment is something that is
only seen if you're out in thewater.
You're an oysterman, you're ashrimper, you're fishing red
fishing coastal marsh, thepublic, your tax dollars it's

(21:13):
kind of out of sight, out ofmind, and it was important to me
to shine a light on all those,because you get a lot of state
and federal grants and thesehuge projects and those,
everything is needed right.
There's not one band-aid tothis problem.
It takes big and small, and I'mnot saying conical fields and

(21:33):
d's products are small, but tosome of the federal grant money,
federal projects, they kind ofare and but they're, they're,
they're targeting these little,um, really like micro sections
in the marsh that are havingdirect impacts on people's lives
.
So like people's camps, fishingcamps, hunting camps, people's.

(21:55):
When you live on the coastaledges of Louisiana, like
Thibodeau, like Lafourche, southSouthern Lafourche, parish,
southern Terrebonne, parish,southern Plaquemines, parish, st
Mary's Parish, parish, southernPlaquemines, parish, st Mary's,
parish, the list goes on and on.
They have these little projectsin and out of all those little
marshes that are building land,sections and sections at a time
and eventually going to connectand so on and so forth, and so,

(22:24):
again, like you, just can't sayenough about them because you
know obviously they support theshow but they believe that Duck
Camp Dinners had a message tobetter get out into the world
and help tell their message,which I love to do.
I think we love these places,we love our little floating camp
, just like folks in Venice lovetheir camps and Grand Isle and
so on.
But it takes not even a village, a multifaceted city, to make

(22:47):
sure those places exist forgenerations, and that means
marsh development and landrestoration and marsh
restoration and those things arerarely seen by the public from
the outside.
It takes shows like mine anddedicated media to say here's
where your tax dollars are going, and this is why it's important
to continue doing things likethat.

(23:09):
Because I'm 40 years old, I grewup doing these things and I'm
highlighting Duck Camp Dinners.
It's important to me that my sonhas the same opportunities.
That does not happen withoutthousands and millions of people
in Louisiana to play in theirpark ConocoPhillips, and DU is
one of those folks.
So you know again, you can hearthat.

(23:31):
You can hear that how importantconservation is to me, not just
, not just waterfowl that'simportant waterfowl but wetlands
conservation, marsh, coastalrestoration, conservation.
I often say in Louisiana it'sone of the few places that I
really see wildlife and humansliving in that same habitat, in

(23:57):
that same ecosystem.
We share it in a lot of ways.
There's not a lot of placesthat when I grew up I could get
out of bed, get in the truckwith my dad and be in a swamp in
five minutes if I wanted to, 20minutes to go duck hunting and
you're just, it's like rightthere, like I love texas, but
how, how long does it take youto get anywhere in texas, right,

(24:19):
right a long time yeah, it'sjust as great as that state is.
It doesn't always have like theaccessibleness that Louisiana
has to the outdoors, and a lotof reason for that is because
right there, where humans live,the wildlife butt up and they
kind of cross as well and you'rekind of you're hunting in a lot

(24:40):
of your places that you 10minutes from where you play
t-ball, you know, and so it'sjust one of those places, man,
it's worth fighting for and it'sworth finding those partners
that are going to help youmessage that fight as well it's
super important, man theeducation, awareness and
bringing it to everybody andletting them know what they can
do and how they can join and bea part.

Speaker 2 (25:01):
Because we all collectively do something, we're
all collectively leavingsomething better for our future
generations.
You know, our kids, grandkids,seven generations down the line,
and I think that's a key thingand a key component.
And, you know, obviously youhave the entertainment factor as
well.
So it's like it's it,everything is all.
The boxes are checked Again.
It's just an amazing show.
Every year you guys have beenbuilding it bigger and better

(25:24):
and I can't wait to see what'son the future horizon.
You know, when you were talkingabout conservation and marsh
areas, you know it made me thinkabout how last I think it was
August I was driving back fromNew England and came through
Louisiana.
We were coming back throughFlorida, you know, and our last
little stretch, and I rememberthey'd said, oh, there's some
wildfires that are hittingpretty hard and then had died

(25:46):
down, and so we decided to, youknow, continue on i-10.
Right when we came through, assoon as we hit the louisiana
border you know we start seeingthese messages and stuff and it
had jumped across i-10.
Uh, luckily I was in my truck,I ended up, you know, flipping a
u-turn in the middle of themedian there which, uh, you know
, was probably, you know, alittle questionable in in and of
itself, uh, but we ended up,you know, doubling back and kind

(26:08):
of going the long way aroundbecause they shut down, uh, that
fire across the 10, but I knowthat it left a ton of
devastation along that way.
And I was just kind of curiousif you had any updates and, and
you know, friends and boots onthe ground to talk about, maybe
how that restoration or there'ssome projects then and things
that are going on to kind ofhelp those areas that were kind
of hit hard during that fire.

Speaker 1 (26:33):
Yeah, I mean it's pretty well.
The drought did a lot of thingsto Louisiana.
The wildfires were one of themand, as I said in that episode
one, we almost couldn't shoot anepisode because of those fires.
Actually, camp caught on firethat we were going to and the
adjacent property you know thething about thinking about those

(26:55):
droughts and all those areaswhere there's fires a lot of ag,
so it was a lot of clear cut,clear cut grass that was just
dried out and so once thatcottage is spread throughout
these different agriculturalcomponents, and unless you got
up into like sugarcane fieldswhere it was green, it wouldn't
stop it and so a lot of people's, you know, especially in West

(27:18):
Louisiana where there's still alot of ranching I mean, you know
nothing like Texas or Floridaeven, but still a fair amount of
ranching, like those people's.
You know, and I didn't knowanything about this actually and
I had to, I had to be educatedon this as well but people
stockpile of hay that they usethroughout the season.

(27:39):
You know, I guess they they cutduring the spring and summer
and then they bundle and thenthey keep that hay to feed
cattle and other and otherhorses and another livestock
throughout the season, all ofthat had burned up with those,
with those things.
And so now they're, you know,they're trying to figure out how
they're going to feed livestockthroughout the fall and winter

(27:59):
months without that, withoutthat kind of regenerative, I
guess, food that they'veconstantly done.
So you know, unfortunately Idon't, I don't have any big
updates aside for, like you know, I mean, I think in some ways
louisiana's felt that, oh, thiswas just another thing, like

(28:22):
katrina and rita were and da isthat it was going to, it was
going to catch 24, 48 hours ofnews cycle and then people were
going to move past it and from anational point of view, maybe a
little you know, a little sourabout it not getting the type of
, you know, coverage that itshould have.

(28:43):
And you know, I don't, I'm notsure, sure, I'm not sure if
those folks got state assistanceor federal assistance.
I can't recall if the governormandated a state emergency on
that, but there was.
The thing is is like it was somany different pockets, from
north louisiana, west louisiana,to the east, to north of the
north of the lake.
There was things in mandeville,not mandeville, but um, you

(29:07):
know right where, right, wherenorth of new orleans where it
kind of butts up intomississippi the top of that foot
, if you will.
Um, so there was, just when youlook at the things, and then
there was the whole.
Then there was all the crawfishindustry being drought, being
drained, and that, that being abig old thing, I mean, like the

(29:27):
drought just touched a lot ofdifferent industry.
In fact I would say the thewildfires probably caused the
least amount of damage in thesense of a sense of all the
other industry that it touched,uh, crawfish being a big one, um
, but of course they.
And now this season, it's likenothing happened.
It's gotten the most rain.
It's like nothing happened,it's gotten the most rain, it's
got.

(29:47):
It's like all flooding again.
Right, so it's just Wild, Iguess you know.
But that's Mother Nature, right, like that's.
You know, we, we're always soshocked and surprised by some of
the new things, but I often askmyself should we be?
I mean, it's Mother Nature,like, of course she's going to
give us something that wasunexpected and is like, where

(30:08):
did the hell this come from?
Like generational drought thatnobody ever has history of.
Sure, let's just like fold thatinto some random year and here
we are, we're back this yearwith a ton of water and water
levels back to Louisiana's.
You know gross amount you knowgross amount.

Speaker 2 (30:30):
So well.
You know, as I was kind ofthinking about, when you're
talking about how you know heavyuh rainfall and how things are
going, there's, like some Ithink it was like you said,
maybe two years ago there was anarea I think you talked about
it in season three where there'slike whistling ducks, so
there's very few, and then, likelast year, there was a little
bit more, and then this year, Imean that footage it's y'all are
inundated.
And you know, I was kind ofcurious if that is as far as

(30:52):
like different species andthings that you're seeing in
different places.
Uh, you know, I see that on myranch there's every few years
there's like an introduction ofa new animal.
I'm like, oh okay, we havebadgers now.
Never seen them the 42 yearsbefore, but the last three years
we've seen them, and thenthere's just different things
and conditions which will bringback certain types of animals,
maybe jackrabbits or whatever.
And I'm just speaking into Texas.
But I was kind of, you know, Iwas a little surprised that, uh,

(31:15):
when you guys talked about thatyou know inundation, how many
of them you guys saw there.
And uh, you know also aroundthat time too, how many uh
banded ducks.
You guys got in that you knowlittle episode.

Speaker 1 (31:26):
I think there was five, right five, five, three
that were documented and thenfive from other, the, from like
the other hunters that weredidn't have a camera crew with
them.
Um, yeah, look, I meanwaterfowl is funny that way.
I mean there was a time wherespecklebelly geese didn't
migrate to Louisiana andLouisiana got lessers and

(31:50):
graders and greater Canada geeseand more snow geese and so on,
and then that migration switchedand now we get a fair amount of
specklebelly geese.
You hear that throughoutgenerations of waterfowl hunters
, especially I mean all aroundLouisiana, you used to have a
much broader kind of spectrum ofwaterfowl hunters, especially,
I mean all around louisianaabout, you know, used to have a
much broader kind of spectrum ofwaterfowl in in louisiana.

(32:13):
And now you know the, themallards and the widgeons and
the pintails, they've all kindof seeing much less numbers and
now we're getting more ring.
Speaking to terrible pariswhere we hunt a lot more
ringnecks, blueing teal and thenmost recently, black belly,
whistling ducks and, uh, youknow, there, there is, um, there

(32:38):
is, there's always.
You're always in your like thethat everybody has their story
of back in the day, like thingswere so much better.
And you know, um, our, ourchildren will say that about us,
right Like my my dad used to gohunt and they kill five bands

(32:58):
of a hunt, you know, and that ofcourse that's only happened
once, right Like.
But you know, I think it's justagain with Mother Nature, it's
just again with migratingspecies, and I can't speak to
like the badger thing, but, toyour point, like Mother Nature
will do what she kind of wants.
Now of course we have our waythat we can maybe influence that

(33:25):
to a certain extent, right Like.
I'm not going to get intopolitical stuff about that, but
certainly those things change.
I think one of the things thatwe kind of look at that I've
really been looking at in morespecifically is waterfowl
hunting over rice fields inLouisiana, and so, like, I love

(33:49):
rice farmers, I love sugarfarmers, I love crawfish farmers
.
There's no, what I'm about tosay has, no, doesn't relate to
how I feel about them oranything like that.
It's just the facts of it allis that you know rice doesn't
get good money anymore, crawfishgets great money.
So you convert your rice farmsto crawfish farms, making sure

(34:13):
that's your primary farm, if youwill, and then you farm some
rice and that'll do whatever.
That's just supplemental incomefor a lot of farmers these days
that have owned rice fields forgenerations.
Well, ducks hate crawfish ponds.
They're clear, you know, likethey're just they're not good.

(34:33):
They're just not good duckhabitats.
And so there's this rub right Oflike, okay, well, I'm reducing
habitat for waterfowl, forwildlife, for farm.
Okay, put that aside.
Now you get rice harvest thatare not only the most efficient

(34:54):
they've ever been.
Now this is across Louisianaand Arkansas.
You have the same concerns inArkansas, where there's big rice
farms, big specklebelly andwaterfowl farms, habitats, and
so not only is the, the, the,the harvesting of that rice,
more efficient, so it's leavingless rice on the ground, but
we're genetically modifying ricenow to be more resistant to

(35:18):
pesticides or pests and weather,and what they've done, the
science on that now is like, iswaterfowl ducks can tell the
difference.
They, they know what rice toeat and whatnot.
And so it's this new the, a lotof these new hybrid forms of
rice that are much better forthe farmers are.

(35:41):
Again, it's another layer of of,of reducing habitat for
wildlife and waterfowlspecifically.
And so, again, like they got tomake their living, they're
going to do what they got to do,no qualms about that, but there
is a there's some.
There's some cause and effecthere that we're really not
talking about in terms ofwildlife management and

(36:02):
waterfowl specifically, and sothose are things that who knows
what's happening in other placesLike I'm just speaking really
quickly to South Louisiana andthat obviously has an effect.
Right, the thing is less food,less water.
That's what waterfowl needsFood, water.
If you got food and water,you're likely going to find

(36:23):
birds on your property.
If the water that they want tobe in starts to disappear and
the food that they want to be instarts to disappear and the
food that they want to eatstarts to disappear, well, what
do you think is going to happen?
Right, that's just wild life.
Right, they're going to findfood and water and the right
food and water they need forsurvival.
So, anyways, what do you do?

(36:46):
I mean you try to make.
What do you do?
Well, you go out there, youhunt, you make the best of of
the day that you have.
You live in the moment.
You, you enjoy the people, youaround you.
You don't count on the hunt.
Right, and that's a big part ofDuck Ham Dinners is, like I say,
there's a lot of young huntersand they ask me, like you know,
how do you get into thisbusiness?

(37:07):
How do you get into, how do youduck hunt the way you do?
And really the answer is, isthat you don't depend on the
hunting, you don't depend on theducks being there.
You depend on the people you'rearound to support this, this
habit, this, this lifestyle ofyours, because those are the
people.
That's the reason you're goingto come back every year to the

(37:27):
duck camp or the deer camp orthe pheasant camp or the salmon
camp is that it's the peopleyou're with.
You know, because you're down,you will have those down years
you will have when the migrationsucks, just doesn't get cold,
or hurricanes blow in saltwaterand kill all natural vegetation.
Those are all real life things.
So stick with people that youwant to be in the blind with,

(37:48):
whether you're shooting birds ornot, and you'll likely have a
long, a long kind of lifestyleor longevity or career, even
maybe, and whatever your pursuitis.

Speaker 2 (37:58):
So Sure, no, well said man, well said.
You know, while we're kind oftalking about the topic of
waterfowl here, and especially,um, this last, you know, summer
was a very special one.
The delta waterfowl was kind ofin your home state and I know
you're a part of that.
Well, talk to me a little bitabout, you know, your
association with them and and,uh, what you did this, uh,

(38:19):
summer, during their big expoand convention yeah.

Speaker 1 (38:22):
So delta waterfowl um , you know the two big wetlands
and waterfowl conservationsducks unlimited and delta
waterfowl um, I do not, Isupport both.
I'm a member of both, I do both.
I think both are necessary.
They both tackle differentbuckets, um, but really I've
grown to really know deltawaterfowl in my later years as

(38:45):
as a hunter, because ducks,andoners had such a big presence
in Louisiana.
But these ways I'm reallyseeing all the efforts that are
going into what Delta Waterfowlhas been up to.
So, yes, in Baton Rouge, thisin July was their national
convention.
It'll be in Oklahoma City nextyear and you know this was our

(39:05):
opportunity to really connectwith a lot of folks.
Obviously we have a strongfollowing in louisiana, people
who watch the show, and so itwas our opportunity to get in
there, boots on the ground andconnect with folks that watch
show.
And literally, man what we did.
I had I had nine duck calls tosell that were made by brad eld

(39:27):
Parrish Waterfowl and thatessentially paid for my grocery
bill.
That was my goal.
I was like, if I can sell allthese duck calls, you know I can
make a thousand bucks to payfor this grocery bill.
So that's what happened Paidfor my thousand dollar grocery
bill, didn't pay for my thousanddollar bourgeois meat market
bill, but that's fine, I wasfine with that.
And our goal was just we reallywanted to create this, this

(39:50):
space, this camp within thisspace, and that's what we did.
We designed it.
We had, we bought pallets inand built a wall of pallets and
we hung all of our you know oldartwork and mounts and stuff
like that.
We had couches and places andwe just fed people.
Man, we didn't, we didn'tcharge anybody for it.
We really wanted to.
We wanted this space at theconvention to be a place you

(40:13):
come, hang out, grab a colddrink, get a bite to eat, chat
and then move on, maybe, maybeand maybe circle back and dude,
we I mean it was.
It was awesome to see I didn'tpick my head up all Saturday.
So I don't actually know howbusy it was, although I heard it
was the biggest attendance ofDelta Waterfowl's convention

(40:35):
history.
So that's great, obviously.
But man, we were.
It was again it's.
I get hundreds of messagesweekly, whether that's Instagram
or YouTube through my website,all 99.9% extremely positive.
But nothing beats getting toshake somebody's hand telling

(40:58):
them thank you, telling them,thank you for supporting the
show, for watching the show, forsharing the show.
At the end of the day, whenyou're so grassroots and you
don't have big money behind youto create these seasons, you go
out and grind and try to findthese partnerships.
It's those folks that arewatching the show, commenting,
engaging with and sharing withit.
That gives us the resources andtools to go out and talk to

(41:21):
these brands about.
Here's who you're reaching.
These are real people that aregoing to resonate with your
brand because you know we'reputting it, we're integrating
this product very authentically,because this is what we do Like
.
This is the brands that alreadyexist.
I actually was talking to myfriend, jay Schexnider the other
day and I was like we're rightnow fundraising for season four

(41:41):
and I looked at him.
I didn't look at him, I calledhim and I said man, when you
look in your duct, when you lookin your man cave, in your shed,
where the decoys are hangingand your mud boat is and your
work tools are, and you thinkabout the camp and you do a 180
with your eyes, like what arethose things that you see?
Like coffee, spices, cast iron,different cooking thing, decoys,
rigging equipment, chainsaws,like like those are the folks

(42:06):
that we want to engage with,because those are the things
that we use, naturally all thetime.
Um, nothing that we're going touse in the show doesn't belong
there.
So, um, you know and that, butthat kind of that's a narrow
space, you know, like if that's,if that's going to be the, the
lens you look at partnershipsthrough, um, but I think it's

(42:28):
the right space because it's nota it's it's finding people like
boss is just a great example ofthis slapping miles.
A great example, it's just likebelieve in the show so much
that they invest in it becausethey want to see it continue.
That's, that's a powerful thing.
It's not because they know it'sgoing to trickle down and flow

(42:51):
through $5,000 of sales,$100,000 of sales, I don't know.
It's because they want to seethe show continue and that's
their investment, because thisshow, which I was completely
unprepared for five years ago,means that much to individuals
and brands alike that itcontinues and so we have people

(43:12):
that want to invest in it forthat reason.

Speaker 2 (43:15):
Man, well, I think it goes hand in hand too, and you
talk about that.
You know you mentioned twowords earlier organic and
authenticity, and I think thatthose both lead to itself.
They're not this force thingwhere it's like, you know, round
peg, square hole kind of thing.
These are, these are products,these are companies that you're
already supporting, you'vealready done work with, and they

(43:37):
want to definitely be a part ofthis, and you know you're
always.
Every season is growing, more,it seems, and more of those
right people are coming together.
Uh, whether that's a divinething, whether it's just like a
mindset thing, hey, I want to bea part of this and it's
apparent, man, and I'm reallyexcited to see where this grows.
Do you have some ideas aboutwhat you're envisioning now

(43:59):
about Season 4?
What you'd like to do, some ofthe things you might like to
focus on and build from whatyou've done?
Some of the things you mightlike to focus on and build from
what you've done?
Is there some areas that youreally want to focus on and
shine some light on that maybehaven't before within Louisiana?
Like, just talk to me about ishow are you kind of viewing that
?
I know you're kind of still inthe middle of, you know, putting
out stuff for season three.
But you know, as far as lookingforward and you know you know

(44:22):
duck season upon us soon whatdoes that look like for you and
how are you envisioning thatmoving forward?

Speaker 1 (44:27):
Yeah, yeah, look, george.
Um, I started working on seasonfour on uh, january 23rd.
My last day of hunting wasJanuary 20th, my son's birthday.
Actually, my last day ofhunting was 19th, my son's
birthday is the 20th, and then Isell.
We celebrated for a couple ofdays and I went right back to

(44:47):
work before the end of January.
This show takes a full year atleast to make.
This is not like a lot of othershows, so it takes an
intentional grind to do that.
We got to fund season four Likethat.

(45:12):
That's what I've been.
I've been planting seeds aroundthat for months.
Now we're finally inconversations where we'll get a
sense of where season four, whatwe can do for season four.
Maybe it's six episodes, maybeit's one documentary, maybe it's
three, I don't know yet.
Again, this is why all thosepeople watching and listening

(45:33):
right now to share this showmeans so much because of these
conversations that we're havingliterally after this podcast and
tomorrow and then followingweek and the following week
after that season four I thinkwill be our first trips outside
of Louisiana After three seasons.

(45:57):
What I hear almost constantly iswe have some of the same things
happening where we hunt or livehere, there.
For me the Chesapeake Bay isone of those spots Like
birthplace of American waterfowlhunting, birthplace of America,
some of the oldest decoycarvers most rich in decoy

(46:19):
carvers, um, some of the oldestdecoy carvers, most rich decoy
carvers.
There's the waterfowl historyin general, not to mention the
american history is just so richbetween virginia, maryland and
delaware, um.
So I see that as a potentialnow, like louisiana will always
have a spot in duck camp dinners.
In fact, I don't think we canmake a season without going to
the floating camp at least once,probably twice.

(46:39):
And the way I envision it isprobably, you know, start at the
floating camp at least once,probably twice.
And the way I envision it isprobably, you know, start at the
floating camp and then say, allright, now we're going to take
the crew outside and experiencethis other world with other
experts in their places, similarto what we did within the state
in places that we never huntedShreveport, tensall, parish we
never hunted there, but we usedthose folks there to really let

(47:00):
us see their camp, their culture, their people through their
eyes.
Now we want to do that in otherplaces.
So that's not in stone, butthat's my idea and if I want to
see this, if I want to see DuckCamp Dinners grow, to see, you
know, going around the countryand experiencing and using the
ethos and what we learned aboutDuck Camp Dinners Louisiana to

(47:23):
incorporate into otherterritories, regions, states, I
think Texas would be anincredible Duck Camp Dinners.
Instead of having a region,you'd have a state and
everything from sandhill cranesin the panhandle to shooting the
Rockport 3, what do they callit?
The Gropport?
It's like the Redheads Pintailanyways, they like everything in

(47:45):
between.
In that state they you can huntgreen timber in the east and so
, plus, you have all the otherpursuits, the secondary and
third pursuits that we try toincorporate into the show, which
Texas is obviously incrediblyrich on.
So you know, that's anothertarget of mine is I'd love to

(48:06):
produce a Duck Camp DinnersTexas, you know, and have one or
two in Louisiana.
Then make that drive to Texasand start in the east and kind
of maybe make a circle, then endup back in Louisiana.
I think it'd make a greatseries.
Obviously has an incrediblefood history, has an incredible
history in the outdoors, hasincredible people that want to

(48:26):
share their places, and they're.
You know, texans arenotoriously proud, right, but
not proud in a bad way, butproud of where they're from,
their cultural history, the waytheir grandpappy and relatives
lived for all their lives.
So I think they're just suchgood stories all around the
country.
I love Louisiana.

(48:47):
We could go.
I was talking to Ramsey Russellabout this the other day and he
asked me where did the storystop?
And I said, well, a lot likethe Louisiana mud, it's never
ending.
We can go all the way down toChina with these stories of mud.
It's never ending.
We can go all the way down toChina with these stories.
So and there's, you know, andGod willing we'll, we'll be on

(49:08):
15 seasons of Duck Camp Dinnersand better, go deeper and deeper
and deeper into that mud.
But you know, right now it's allabout, you know, clapping
hooray, hooray for season seasonthree.
I'm proud of it, I love it.
I'm so glad people enjoying it.
But my eyes have already beenon to the future and have been
for months, and the next twomonths will tell us a lot about

(49:28):
if we can do a season four ornot.
Again, we're at the the mercyof fundraising in a lot of ways.
Maybe one day we can kind ofI'm trying to figure out, to be
honest with you to make it abusiness, to make this show a
business enough to where I caninvest what is made off of it
into next season and actuallyhave to rely less on, you know,

(49:53):
brand partnerships.
As much as I love them, they'rejust really hard to come by
when you're making a show that'sthis expensive.
So, um, anyways, it takes us,it takes the right people to do
it, so, uh, but that's where westand with season four.

Speaker 2 (50:06):
Well, and it's great because every year it seems to
be building and I know that theright piece is going to come
together.
It feels like that divinity.
It's going to put the rightfolks in front of you at the
right times and I have fullfaith and and focus on you know
seeing this grow and watchingyou know you continue to have
success with it, with all yourfriends and all the different
companies and people you workwith organizations, conservation

(50:27):
, everything you know.
I wanted to take a quick littleturn too.
I know that you've had alsosome experiences that you've
offered as far as like huntingand cooking, where people can
come along and be a part of someof these trips.
You know some places you'vetaken.
You know trips you knowelsewhere, but then there's some
in Louisiana and things too,and I know that there's a couple
where there's some spots stillleft open, if you can kind of

(50:48):
talk about that and what it isthat you're doing with some of
these.
You know experiences that youknow and how people can join and
learn more about that.

Speaker 1 (51:04):
Is that something they can follow through your
website or is that somethingthey're tracking through, maybe
your socials and maybe just talka little bit about those
experiences and opportunities?
Yeah, so really, this was anexperiment this year and we
talked to my buddy, jay Shex,and I and Ryan Blakely both are
co-owners of the camp.
They really own that floatingcamp.
We're just lucky enough to befriends.
We try to contribute in everyway I can.
This is this is actually my wayof contribution and and

(51:25):
obviously they're contributingtheir space to these folks that
are paying for these spots.
And we opened up these fourspots in November as a
experiment to see.
Like I don't know what peopleare going to say about this.
They may want to be a part ofthis, they may not.
They may laugh in our face whenwe tell them how much it is,
but we believe it's, we believeit's worth it, but because we

(51:46):
know the value that we get outof it Right, so we're hoping
people sharing that and so farthe response has been like
overwhelming, like I should hirean assistant for it, but no,
you can reach me on my Instagram.
There's two spots left.
In December we opened up twomore spots two spots left in

(52:07):
December and two spots left inJanuary, november sold out and
it is a all inclusive, allimmersive Duck Camp, dinners,
experience at the Floating Campin Terrebonne Parish.
So you're going to live like welive for those two nights, just
like we go on the weekends, andthat's sharing a bathroom in

(52:28):
bunk beds, cooking together,cleaning together, like there's
nothing off the off the table interms of that.
And that's speaking ofauthenticity.
Authenticity, which is a wordlike I I they become so
buzzwordy that I almost hateusing often, often authentic and
organic.
But speaking of thisauthenticity, people are really

(52:49):
looking for that more and more.
There's.
There's certainly something tothe great lodges in north
america duck lodges and whitetail and elk and whatever, but
there's also something likegetting back to how you grew up
hunting, which is still how wehunt as 40 year olds, and I
think that's what's reallyattracting people to this.
It is like you are in it withus.

(53:12):
You can't hide You're going tobe the butt of the jokes, just
like I'm the butt of the jokesmany times in these episodes.
That is not scripted.
That's just how we function.
If you want to be a part of that, hit me up on Instagram and
most of that money is going.
So right now we have the DeCampdry dock so we can do repairs,

(53:34):
like get it out of the water anddo month long repairs and
update and so on.
So all that obviously takes awhole lot of money to get it
towed into the marina, get itput onto a place where you can
drive that lifted, worked on it.
So a lot of the money that wemake on that is going to go
right back into the camp andmaking sure we have that for
another generation of huntersthat are growing up at our knees

(53:56):
right now.
And so you know, and have aplace that we can still film
duck camp dinners at, bearingthat there's no hurricane gonna
blow it into the marsh.
So, um, you know it's a.
We're including the hunts, thelodging, obviously, all the food
cooked by me and the crew, allyour drinks, alcohol, salt

(54:17):
drinks, snacks.
We even have shells, we haveguns you can use.
I tell people the only thingyou need to do is show up at the
marina, have some camo in yourbag and have a Louisiana, have a
duck license and a waterfowlstamp, federal duck stamp, and
if you do that, you're good togo because we got everything
else covered and plus I havesome of my favorite Louisiana

(54:39):
brands pitching in really greatgifts to throw in there that
those folks can walk away withfrom and have something that you
can remember the time by.
But, honestly, like you knowsomebody, somebody, somebody the
other day and I told him theprice, he said, man, that's like
an Argentina hunt.
And I said, oh, that if you'relooking at that way, they might
be right.

(54:59):
I said I've been on two ofthose Argentina hunts and they
are awesome.
I would pick this camp any dayof the week to go to Um and like
that's the thing, it's like it.
It may not look like that tomany, but that's how we value it
.
So um, and I think, I thinkthere's a reason to that.
But um, and I think there's areason to that, but it's a good

(55:21):
opportunity because there arefriends of ours that don't get
invited to this camp Because thepeople that go pitch in, the
people that go, contribute tothe camp.
It's not a popularity contest,it's oh, you came to help
pressure wash the roof for twoweekends in a row.
In july you're gonna come toopening day, like you want to

(55:44):
come to opening day and you got.
We got about nine spots that wecan, we can put in that
couldn't.
That came in.
So like it's to better invitepeople from the outside.
And it's actually quite I meanhate to say it this way, but
exclusive right.
We don't?
Our best friends that we'vebeen growing up with all our
lives sometimes don't getinvites to this camp.

(56:05):
Sure, oh uh, it's a, it's, it'llbe fun, it'll be, and you know,
because of the popularity of italready and we'll see how it
goes.
But I can totally envisionsomething similar happen in
Venice, louisiana, in the springand summer for fishing, or out
of Grand Isle, or even, you know, in September, where alligator

(56:26):
and teal are in season, and wecan go to the Henderson Swamp at
Cypress Cove and have a campthere and experience that whole
West Louisiana thing.
And experience that whole WestLouisiana thing.
And then obviously my mindstarts going well, this is a way
that people can experience realLouisiana, not just what you've

(56:47):
seen on shows or movies orwhatever.
You are going to get smacked inthe face with authentic
Louisiana, more than you couldever even imagine.
And that's the truth, man like.
There is no doubt about it.
There's not an experience inlouisiana that's going to match
what we're going to do there atthe duck can jenner's experience

(57:09):
in november, december andjanuary?

Speaker 2 (57:11):
well, that's great.
Well, I'll have a link foreverybody to learn more about
that.
I highly suggest you guys checkthat out.
I can't really imagine a morefun and enriching time.
Man.
Good food, good culture, goodpeople.
You know the occasionalshenanigans.
You might even get an interviewwith Fluff Dog and Jay's new
camera.
I got to bring that up.
Was he begging for this?

(57:33):
It was for years and then youfinally threw a camera.
I mean this thing.

Speaker 1 (57:39):
That is amazing, by the way I credit daniel bagby,
the director and camera one,really my partner in this um.
He's really been able to takeduck camp dinners and take all
of that like raw stuff and putit into a beautiful, digestible,
entertaining form.

(57:59):
Huge credit to him.
He's.
He's a genius when it comes tothe post-production oh, you know
production and post um.
That was his idea.
So jay's infamous for, like,picking up cameras that are just
laying around and pressingbuttons and sometimes they
record and sometimes they don't,and anyways, and it's like

(58:19):
always when he's got a littlemore liquid courage in him than
other times, right, and so likethat hazard going on.
And so Daniel didn't even tellme this when we started filming,
he just brought it.
He was like I got this littlething, you know with this big,
fluffy microphone, and Jay justtook it and ran with it, man,

(58:40):
all season.
He kind of carried that thingaround making sure the batteries
are charged and you know,you're like asking Daniel for
more SD cards because he'sfilling them up and like, so it
was fun, man, it's uh, I don'tknow where I mean.
Obviously I know how he got thename fluff dog because of the
microphone.
But like, where does this shitcome from with him?

(59:01):
I don't know he's full ofthings like that, but that's
what makes him like to likeanybody who knows Jay that we
grew up with or back in Homo,know that that's just him, that
is literally him, him on camera.
And it's just funny to see thatif, like, some people just have

(59:23):
a knack to being entertaining,doesn't matter if you're filming
it or not.
Like we just happen to be like,all right, let's put a camera
on you.
And and he didn't ever shiedaway from that.
Actually, you know it's funny,he's, he's starting to do a
little more cooking in the showand that's, and he's a great
cook, but cooking on camera andtalking about like steps and

(59:44):
food and so on, like that'sreally my thing, um, but all
those guys are such great cooks.
I'm like jay, like cooksomething, and so you'll
actually I don't know if I don'tknow if his rabbits and turnips
are gonna make it probably makethe close out on episode six,
but he cooks this great um marshrabbit and turnip dish and in
episode six and I was likethat's it, you know, like, and

(01:00:08):
he's getting, he's getting morecomfortable talking about.
He's really good at the wholeunscripted, just like B&J, but
he's getting better at thosemoments where he actually has to
like talk about cooking.
If somebody is watching, wantsto know, you know.
So credit to him he's.
He's really warming up aroundthe camera in front of and in

(01:00:29):
back of, so to speak.

Speaker 2 (01:00:33):
Well, I was.
I've been thoroughlyentertained and it's funny you
talk about that too.
Some people they're the same oncamera and off.
Some people, as soon as thatcamera clicks on or they step on
the stage, they grab themicrophone.
They are no longer the personthey were five minutes ago and
they can't do that.
They don't know how to kind oftransition.
When you're authenticallyyourself and you're just like

(01:00:54):
whatever, it is fun, spastic,whatever man it's in, like you
can be the same on and off.
It's like I like that.
When you really can kind of geta feel for someone, you're like
, yeah, that there's likethere's no guff there, they're
not, they're not trying to besomeone, they're not, they're
just being who they are.
And you're seeing that with abunch of your friends and the
camaraderie around you guys,you're just it's the same kind

(01:01:15):
of idea of like what it's likewhen it's buck camp or whatever.
When I'm over, you know, withmy buddies and stuff too, it's
we're going to get what we'regoing to get and it's going to
be fun.
We're all going to have a goodtime, we're going to eat some
really good food and you get toshare that and you get to
hopefully learn something alongthe way and you know the duck
camp dinners has been, uh, youknow, consistently for the last
three years and, I know, goingforward on right.

(01:01:41):
It's something that is veryeducational, entertaining, it's
informative and I really lovethat you bring that
conservational aspect to it.
Obviously, the cuisine istop-notch and so, you know, I
want to see this for many futureyears.
I look forward to it with greatanticipation every year.
Man, when's that next episodeand when it's dropping each week
.
So you know, for those who havenot tuned in, you got four
episodes to go check out rightnow.
You got two more coming out andnot tuned in, you got four
episodes to go check out rightnow.

(01:02:02):
You got two more coming out and, uh, you know I can't wait to
see what, what comes from thisand all the success that that
this will bring and continue todevelop for you.
And you know when I was thinkingabout, like, cuisine aspect too
, you know I can't remember ifwe we touched upon this in the
earlier podcast, but you know Iknow a lot of your friends that
are chefs who have eventuallygone and done a cookbook.
Is there an idea for you tohave that?
Or maybe, you know, kind ofsome type of subscription format

(01:02:26):
or something, where maybeyou're sharing some of these
amazing recipes, something inthat form where you know people
can then kind of get an inside.
You know, look at, you knowwhat you've prepared and how you
prepare it, and you know, I'mjust kind of curious if there's
something on the horizon thatyou've been thinking about in
that kind of realm.

Speaker 1 (01:02:40):
Yeah, it's a great question, Definitely on the
horizon For those.
I know this because I knowenough cookbook authors, not
like so many authors like you'vebeen in, but a lot of cookbook
authors.
It's an incredible amount ofwork to write a book, work to

(01:03:03):
write a book and you know,although I can go on my hard
drive right now and probablywrite 10 books with that many,
with as many recipes I have,it's just a different process.
You don't just hand over thoserecipes and say done good, good
to go.
So you know there's a littlebit of guiltiness on my part
because I'm like God, I'm justso lazy compared to some of
these other people.

Speaker 2 (01:03:23):
That's false.
That's false.
I've never equated you andlaziness.
Let's just cut that.

Speaker 1 (01:03:28):
Well, I tell people, I tell people you know they're
like you need to start a YouTubechannel, I have it.
Whatever you do this and you dothat, and like, we all have to
decide how to use our time inthis life period and for some
that's for many, that's going tobe different from the person to
say in the next year, right.
So, like I have my ways, I liketo use my time.

(01:03:50):
Certainly, a cookbook is on thehorizon, but I would ask you,
you and your guests, thisquestion Like should it be a
Jean-Paul Bourgeois cookbook orshould it be a duck camp dinners
cookbook or is it somewhat of ahybrid?
My worry about the duck campdinners cookbook is that I can't
fund it.
Like for season four, let's sayright, or season five or six or

(01:04:12):
whatever, and cookbooks take at, if you are, if you are quick
with it, 18 months, right, mostof them two, two and a half
years to get out into the shell.
So, like there's that's reallybeen my hesitation around Doug
Kemp Dinner's cookbook we have aphotographer at every day that
we film for that exact reason toget atmosphere, to get food

(01:04:34):
photos, to get finished photos,just to fold in a cookbook.
So I've been planning it forthree seasons now but I haven't
pulled the trigger.
Well, one I haven't found theright partners, publishing
partners.
I've had two publishing agents,one in Texas, one in New York,
say we love you, jean-paul, welove what you do.
We can't get somebody to signon with a Duck Camp Dinners

(01:04:56):
cookbook and I'm like, okay,whatever, like you know, there's
a certain part of me is like,well, that's, that's, you're bad
.
Then You're going to regretthat at one point.
But you know cause.
Anyway, my, my intention is tokeep growing my own brand myself
Duck Camp Dinners, other thingsI work in.
I have no doubt that it willturn into a multimedia options,

(01:05:20):
whether that's YouTube, written,digital, long format, short
format.
You know, video on demand we'reon Amazon Prime.
You can buy Duck Camp DinnerSeason 1 and 2 on Amazon Prime.
You want the full 4K version atyour fingertips.
So those things will continueto happen.
So you know, I think I wouldlove to write a cookbook.

(01:05:41):
It wasn't until about threeyears ago where I, as I've had
this conversation with withliterary agents for a decade now
, I believe, in my point of view, to write from.

(01:06:03):
Does that make sense?
I didn't want to write a bookbecause I had all the
information I wanted to write, abook that I had a real point of
view to write from and a reallens to write from.
And it wasn't until three yearswhere I felt the confidence I
wouldn't even say confidence,but just like that vision of
that book and of that processbecause I was, I'm, I'm one of

(01:06:23):
those people that like I need a,I need a subject matter when I
go out and do these, um, dothese private dinners and
festivals.
They're like, choose whateveryou want to cook.
And I'm like, ah, there's toomany choices.
Like I want to cook so manythings I need you to.
To narrow me down.

Speaker 2 (01:06:39):
Give me a lane.
Yeah, give me a lane.

Speaker 1 (01:06:41):
And so in the last three years, I finally started
to see what my or at least thinkwhat I see my lane developing
as or is right now, and beforethat, 10 years ago, I was just I
mean, do I write a book onseafood?
Do I write a book on Cajuncooking?
Do I write a book on barbecueand grilling?
Do I write?
There was just so much I didn'tknow how to condense it down

(01:07:05):
into 75 to a hundred recipes.
Right, it was so long, longanswer to your question, but I
need to add context because, yes, something on the horizon, but
with everything that I do, man,it's just so important to me
that that it's meaningful to me,right, like I don't ever want
to create anything that I don'tfeel deeply in my heart and my

(01:07:29):
soul that I need to get out.
I think that's part of mysuccess is that the things that
I create no matter what it is anInstagram post or duck ham
dinners largely is like deeplyintertwined with who I am and
the things I care about.
And so what, if it's going tobe a book, where I'm going to,

(01:07:50):
like, I need it to be somethingI am all in on and something
that speaks to the visceraldepths of me.
So, anyways, that's, that's,it's, it's not.
It would have been easy, justto be like sure, let's write a
book 10 years ago.
Uh, wouldn't say easy, but itwouldn't have meant near as much
to me as if I would write onenow or in the future.

Speaker 2 (01:08:12):
Yeah, well, and you know, speaking of cookbooks, I
know that you've also been apart of one with last year with
the turkey book, where you wentand did some hunting with jesse
and you got some recipes inthere too, um, which are
phenomenal.
I've been going through these uh, yours is next up, one of my
buddies tried yours, I I amsuper stoked, man I am.
This is the time of year, too,where it's like I'm getting

(01:08:34):
ready for, you know, the huntingcamp and far as far as getting
that together, um, if you'lljust go ahead and share maybe
some of the ones that you knowyou had, uh, contributed with
that book and, uh, what, whatwas that experience like,
working, uh with Jesse and then,you know, kind of going out and
hunting, and then obviously itwas kind of cool for you kind of
being in his backyard, and thennow you just had him and yours.
I thought that was kind of aneat thing, just kind of a three

(01:08:55):
60 to sit back and watch twogreat guys being able to kind of
see each other in, you knowdifferent avenues there too.

Speaker 1 (01:09:07):
I thought that was kind of fun.
Yeah, I say this with allseriousness that Jesse Griffiths
, from the first time I readthat book, right there on your
back, left shoulder of the field, has been a mentor of mine,
whether he knew it or not.
That book in a lot of wayschanged my perception about what
a chef could be and maybeshould be.

(01:09:28):
So getting to hunt with him,getting to know him over the
last few years and obviouslyhunt with him then contribute to
the turkey boat, was amilestone marker in my career.
As far as I'm concerned.
Maybe some people wouldn't saythat I would, though I took it
extremely seriously to writethose two recipes.

(01:09:49):
So I wanted to share something.
I wanted to share two recipesthat were culturally appropriate
and really spoke to who I am asa chef.
Right, the first one turkeyboudin.
I have made boudin out of everypiece of meat that's ever come

(01:10:09):
across my cutting board Not allof them, right, I've never shot
a caribou, never had the chanceto make caribou boudin, but I
know I could, and this turkeywas no different.
You know I was Budae is.
It's such a darling food ofCajun culture right now.
You know, in the past, you sawthe jambalayas and the gumbos
always take center stage when itcomes to Cajun food.

(01:10:31):
Now you're seeing that, that,that humble rice sausage called
Budae, really capturing thehearts and minds of Cajun
enthusiasts, whether you're fromLouisiana or not.
So that was something I wantedto do and, you know, I wanted to
share it in my unique way ofhow I like to consume it and how
you can make it.

(01:10:51):
No matter what your pursuit is.
It's truly one of those thingsthat you know if you have a leg
or two of turkey, you can make alot of boudin from that.
And it goes on, man, likewhether squirrel rabbit I made
actually I have a rabbit.
No, I almost wrote a rabbitboudin recipe from the meat

(01:11:14):
eater cookbook, the most recentone that came out.
I put another recipe instead,but I've really made it with
every other, every animal that Ican.
And that's where a lot ofreasons I'm a big believer that
I'm a big believer and theeffectiveness, the
resourcefulness of Cajun foodbeing to take, like you know,
these little section of proteinhere and better expand it into

(01:11:37):
like a meal.
Right, boone has a has a goodrepresentation of that.
And then I started thinkingabout you know, this is the
other side of me, right.
The other side is the crawfishboiled turkey necks, right?
So that's not uncommon,especially in the

(01:12:00):
African-American culture inLouisiana, to boil turkey necks
with your crawfish or your crabor your shrimp, and they're
delicious, I love them.
I wanted to take that idea,especially in the spring, that's
when crawfish season is at itspeak, that's when Turkey's at
its peak.
So those two from thatperspective as it grows together
, that's when turkey's at itspeak.

(01:12:20):
So those two from thatperspective as it grows together
, it goes together, bringingthose in together through a
while.
But then I incorporated just mylove for Szechuan food into that
recipe by, you know, using themala ideas of hot and spicy so
spicy being what we all know isspicy, and then the tingle from
Szechuan.
That's where we get that wordmala from, and you, living in

(01:12:44):
Katy, have seen that kind ofculture really take hold in that
part of Texas big time.
That's something I'm well awareof and I just love Szechuan
food and so I took thatopportunity to do Szechuan
crawfish and turkey necks.
So I took that opportunity todo, you know, szechuan crawfish
and turkey necks, but using thatidea of the boiling pot from

(01:13:04):
Louisiana and kind of marryingthe two there and that was my
two recipes and I thought youknow those two spoke to really
one of like this really sincereappreciation for the food
history and culture Louisiana,but also this progressive
ideology I have towards wherethe food history and culture
Louisiana, but also thisprogressive ideology I have
towards where the food culturecan go, and in the middle is me

(01:13:28):
right, and so those two dishesare kind of like the good on
both shoulders in the middle isjust this beautiful face.
So you know, that's where thoserecipes came from and you, you
know, chef, we, I had kind ofgone through a couple of them
with him and then when he, whenI told him I was like I had this
idea for turkey necks andcrawfish, and when I told him he

(01:13:49):
was like that's genius man, Ilove it and I it was he, he and
I have just I didn't.
Obviously I didn't know thisfor a long time because I'd
followed him from afar, but itturns out.
You know, we have a lot incommon in terms of how we cook
and the method in which we cookand how we want to bring our
food into the world, introducenew people to wild game and to

(01:14:17):
hunting through food.
So you know, and I don't, Idon't consider like, I don't
consider chef.
I call him Jeff.
I don't consider Jesse to be awild game cook or wild game chef
.
I consider him to be a cheflike.
This is what I'm saying.
I'm saying what I believe aboutmyself as well here.
I consider him to be a chef ofcooking the things that are

(01:14:39):
around him, of using the thingsthat are around him.
And it just so happens he livesin Central Texas where he has a
lot of wild game around him, alot of great Texas produce, a
lot of great Texas wine, a lotof great Texas this and that,
and so he's a Texas chef, buthe's using, he's doing what
every great chef has donethroughout the history of

(01:15:02):
culinary arts, and that's usingwhat's around him to make the
food that he cares about Right,like, and it's so, um, he's done
a great job of that.
We've, we've, we share in thatvision and, uh, honestly, like,
I'm just really thankful to callhim a friend, to better text
him at any time to get advice,to share advice, and he's been

(01:15:26):
great man, he's been great.
I shot my first Rio turkey withJesse, so it's, it's awesome.

Speaker 2 (01:15:34):
Well, it's a lot of fun to hear about you know the
hunt in his book, to hear aboutyou know the hunt uh in his book
.
Seeing you know, I think it'sreally great to, like you and
others that were a part of thatbook, have kind of a regional uh
taste in you know for whattheir recipes are, kind of give
you a really good idea.
There was really neat to seehim come back on episode three
or come to uh the duck camp andbe a part of that and kind of

(01:15:57):
just see you know how you guyshave collaborated together over
the last year, you know year,two years.
Uh, it's been fun to kind ofsee uh you know, as I known, you
know both of you a little bitand you know I, when I was
thinking about like that idea ofyou know what it is that you
know you're when you say anykind of cooking or what's around
you, I feel like duck CampDinners does such a good job

(01:16:19):
because you know it's not justducks you guys have seen you
know rabbits, you mentioned hog,deer, gator, there's so many
things that are so rich aroundLouisiana and wild game and you
know, and then also the thingsyou're building your recipes
with, like you said, produce anddifferent things.
There, too, there's a lot thatyou're going around locally
picking up, you know crawfish,of course, and fish that you

(01:16:40):
guys have and you really give agood, I think, representation of
the diversity of wildlife, andI really love to see how
different things are cooked andconsumed and put together and
paired.
So it's really fun for that too.
It's do not watch the show on anempty stomach, because that's
the only thing I can say, that'sthe only warning.

(01:17:01):
It is not watch the show on anempty stomach, because that's
the only thing I can say, that'sthe only warning.
It is man, it's dangerous.
I'm sitting there watching.
I'm like gosh, I need to goover to Louisiana and get some
real quality gumbo here.
You know, or it's, it's, it'samazing man.
You guys uh did such a good jobthis season.
I can't wait for the next twoepisodes.
You know, is there anythingthat you'd like to share to
people who have been supportingyou?
Uh, you know fans of duck campdinners, uh, and and kind of

(01:17:22):
what it is that.
You know these last few seasonsand you know what is it that
you'd like to maybe share?
Uh, you know, as far as what itmeans to you to hear all this
amazing feedback and the desirefor people to want you to
continue for you know futureyears on.
Uh, you got a big you knowgroup that supports you and what
you're putting out there, andand I just wanted to see if you
had any message for them.

Speaker 1 (01:17:41):
Yeah, my, my first thing I want to say before I
kind of close all that out,cause I do have a message that
I've kind of shared, that shareda little bit of that message
prior in this conversation.
But if you're interested in, ifyou're interested in, cajun
cooking, like kind of stern,kind of stand and stir,

(01:18:02):
technical stuff, it's not goingto have, you know, it's going to
be entertaining for for what itis.
But if you really interested insome recipes, some really
tangible recipes, go check outthe Louisiana cooking YouTube
page.
Uh, I'm the editor at large, uh, louisiana cooking.
I do some writing for them, Ido some recipe stuff for him and
I create, you know, a littlebit of a cooking show, if you

(01:18:24):
will.
It's really meant for folks whoare really interested in really
authentic momo style Cajun foodthat you can't it's kind of
hard to find in, you know,popular cookbooks or whatever.
It's stuff that I grew upeating and cooking and seeing
others eat and cook that arekind of fly underneath the radar
.
So check that out if you'reinterested in really that

(01:18:49):
specific niche of Louisianacooking, cajun cooking.
As far as Duck Hand Dinners goes, man, there's no hiding that
the show is my baby.
The show is something that I'vebeen nurturing for five years
now, trying to grow, and I'lljust say it again One is thank
you to everyone who has watchedthis show.

(01:19:11):
Thank you to everyone who'scommented, shared and thumbs up
or wrote to people like Waypoint, which we get quite a bit wrote
to me, have shared it withtheir friends, like honest, like
I can't tell you enough howmuch your involvement into this
show matters for its longevityand its future period.

(01:19:33):
For those who have neverwatched it before, welcome,
thank you.
Go ahead and tune in.
I hope you love it.
I think there is something foreveryone there.
We've shot this show with theintention that a 35-year-old
female from Central Californiawho's never held a gun could
watch it and be entertained, getsomething from it In the same

(01:19:56):
breath.
That lifelong duck hunter whogrew up in West Louisiana
hunting rice fields andsaltwater marshes, get something
out of it, and I really dobelieve that you know to call it
a cooking show is a disserviceto it, to call it a hunting show
.
It's really a cultural showabout this place and it, it, it,

(01:20:20):
I think, fills a lot of bookand touches a lot of lives, no
matter where you're from.
So thank you and welcome to thecommunity of duck camp dinners.
But really just, it's really aheartfelt message of, of thanks
and gratitude for those who aresupported, those who've watched
it over and over and over again,who come back to it and sit on

(01:20:42):
their couch with their familyand watch it not just new
episodes but old episodes.
It's just, it's an incredible.
I've been inundated over thelast five years and every year
when we launch these episodes Iget inundated over a new wave of
inundation and seeing peoplethat are attaching themselves to

(01:21:02):
the show, whether they're duckhunters, whether they live in
Louisiana, whether they live inGermany, South America I mean, I
hear from all over the placethat see themselves in this show
.
So again, thank y'all for beinga part of it.
I want to keep making it, butit does not happen without
people like y'all watching itand sharing it, especially with
new people.

(01:21:23):
So I appreciate y'all doingthat.
And lastly, george, thank you,but seriously thank you because
you've given me an opportunityand a platform to speak from
about something that I reallydeeply care about, and it's not
just about the show.
It's about the state ofLouisiana, it's about its
culture, it's about its language, it's about its food, it's

(01:21:45):
about its music.
This platform, along with everyother platform that has had me
to talk about this show, givesme the opportunity to share that
with new people and toreinforce this idea that you
know we should be proud, nomatter where you're from, about
American culture, and I oftensay, like Louisiana, cajun

(01:22:05):
culture, it doesn't just belongto the state, it belongs to the
country, and I can say the sameabout Texas and I can say the
same about the Pacific Northwest.
I can say about all in a lot ofdifferent places that have these
very distinct ways of living,hunting, eating, listening and
bellow, to amplify that andglorify that through different

(01:22:27):
shows and different pieces ofcontent.
For America, you know, like ourconservation problem, our marsh
problem, is not a Louisianaproblem alone, it is a America
problem, it is a United Statesproblem, something we got to fix
.
But we also got to shine alight on all the great things
that are happening in all theseplaces, in the movers and
shakers that are playing, thatare moving the needle in these

(01:22:49):
places.
They deserve it and um so, uhagain, just wherever you're from
, thank you for that thing, forsupporting the show, and thank
you, george, for for having me.

Speaker 2 (01:22:58):
Man, it is my pleasure Anytime you want to
come on.
I love talking with you, I lovehearing your passion, your
heart, you know all the thingsthat you're talking about and
that you're supporting and thatyou're trying to help share and,
you know, kind of be a conduitfor all this information,
conservation, education,awareness, amazing cultures and

(01:23:23):
our heritage as Americans, and Ijust love it.
Man, I love what you got goingon.
For anyone who wants to follow,who maybe hasn't already tuned
in, can you give your website,your socials and where they can
tune in to see Duck Camp DinnerSeason 3 right now?
And where they can tune in tosee Duck Camp Dinner Season 3
right now?

Speaker 1 (01:23:40):
Yeah, you can always follow me at ChefJean J-E-A-N
underscore Paul on Instagram.
I try to be as communicative aspossible when it comes to
direct message.
So you got any questions,comments, concerns, you want to
share something, shoot me amessage.
You can always follow Duck CampDinners.
There's always updates on theshow, different shorts,
different little pieces ofcontent that are fun and

(01:24:02):
entertaining.
Of course, you can catch it onWaypoint TV at 7 pm Eastern
every Sunday.
It'll also launch on demandaround the same time.
So if you want to pause, rewind, fast forward, that's a good
spot to view it the followingday.

(01:24:25):
If you're a YouTube person, youcan catch it on Split Reads
YouTube channel at 10 am Easternevery Monday.
Now that's for two moreepisodes here, but the
distribution channels aregrowing for Duck Ham Dinners.
It's my goal to get it in asmany American homes as possible,
whether that's linear broadcastvideo on demand, fast channels,
youtube, international plays.
I'm working on it all becauseit's important to me that people
see this lifestyle, thisculture, this group of friends,

(01:24:47):
and hopefully we can we can domore of these seasons and share
other people's cultures, groupof friends.
But first it starts with seasonthree and the upcoming season
four, and so all y'all watch,Appreciate, y'all tuning in,
checking out my Instagram andall those different areas to
consume and to take in a duckcamp dinner.
Season one, two and three.

Speaker 2 (01:25:07):
Wonderful.
I'll have all the links downbelow.
Make sure you guys check outthe show notes, follow those
links, subscribe, follow all thethings that Jean-Paul's got
going on duck camp dinners, andI can't wait to see what's on
the horizon.
It's been an honor and aprivilege once again to sit down
with you and I thank you andwe'll be praying for you and
your family and all the amazingthings are about to happen.

(01:25:28):
Another addition to yourwonderful, beautiful family.
Man.
Congratulations on all yoursuccesses and just so happy you
got to join me today.
Thank you again.

Speaker 1 (01:25:37):
Thank you, George.
I appreciate it.
Man Cheers, You're welcome.

Speaker 2 (01:25:39):
Talk to you soon, man .

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.css-14f5ked{margin:0;word-break:break-word;display:-webkit-box;-webkit-box-orient:vertical;box-orient:vertical;-webkit-line-clamp:2;overflow:hidden;}Ep. 79 Exploring Season 3 of Duck Camp Dinners, with Creator & Host, Chef Jean-Paul Bourgeois

Episode Transcript

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Ep. 79 Exploring Season 3 of Duck Camp Dinners, with Creator & Host, Chef Jean-Paul Bourgeois

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