WEBVTT
Kind: captions
Language: en-GB

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I'm Travis Bader
and this is The

00:00:10.490 --> 00:00:11.660
Silvercore Podcast.

00:00:13.280 --> 00:00:15.110
Join me as I discuss
matters related to

00:00:15.110 --> 00:00:17.690
hunting, fishing, and
outdoor pursuits with the

00:00:17.690 --> 00:00:20.060
people in businesses that
comprise the community.

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If you're new to
Silvercore, be sure to

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check out our website,
www.Silvercore.ca

00:00:26.810 --> 00:00:28.340
where you can learn
more about courses,

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services, and products
that we have to offer.

00:00:30.730 --> 00:00:32.290
As well as how you can
join The Silvercore

00:00:32.310 --> 00:00:34.830
Club, which includes 10
million in north America

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wide liability insurance
to ensure you are

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properly covered during
your outdoor adventure.

00:00:43.280 --> 00:00:45.050
Here's a quick the
preamble to this

00:00:45.050 --> 00:00:46.460
fantastic episode.

00:00:47.090 --> 00:00:49.730
Kevin has graciously
extended an opportunity

00:00:49.850 --> 00:00:52.580
to watch one episode
of season six of the

00:00:52.580 --> 00:00:56.360
hit show From The
Wild, simply use coupon

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code Silvercore when
checking out, but hurry,

00:00:59.269 --> 00:01:01.230
because it's first
come, first serve until

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quantities run out.

00:01:02.760 --> 00:01:04.830
If you want to watch
the entire series for

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free check out our
social media or website

00:01:07.890 --> 00:01:08.820
for more details.

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Today, I'm joined by
Kevin Kossowan and

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chef Paul Rogalski.

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Kevin is a filmmaker,
cinematographer  and

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creator of the two
time James Beard award

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nominated series.

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From the wild.

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Kevin also offers
foraging walks and

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field cookery camps at
his, from the wild base

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camp, which is about
a hundred kilometers

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north of Edmonton.

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Chef Paul Rogalski is
a co-owner and chief

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culinary officer at
Calgary's a claimed

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Rouge restaurant.

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The restaurant has
achieved the prestigious

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ranking as one of San
Pellegrino's, 50 best

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restaurants in the world.

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Together Paul and
Kevin have created the

00:01:48.045 --> 00:01:51.465
show wild harvest with
Survivorman Les Stroud,

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where they forage
cook and celebrate

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Canada's wild foods.

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Kevin, Paul, welcome to
The Silvercore Podcast.

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Thanks for having us.

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You know, Kevin was
kind of funny a lil'

00:02:03.935 --> 00:02:06.515
serendipitous, I guess,
but recently I was

00:02:06.515 --> 00:02:08.555
talking with Hank Shaw
and we were talking

00:02:08.555 --> 00:02:11.555
about his new book Hook
Line and Supper and out

00:02:11.555 --> 00:02:13.145
of the blue, without
any knowledge that we

00:02:13.145 --> 00:02:14.285
were scheduled to speak.

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Hank talks about
cooking trout or as

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his Canadian friend,
Kevin Kossowan would

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pronounces it, trewt

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Yep.

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Good old Hank.

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Good old Hank.

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I didn't know if
that's a Hankism or

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what, but I thought
it was kind of funny.

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Yeah.

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He likes to poke fun at
us Canadians and, uh,

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basically, you know,
any linguistics kind of

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fun about accents and
the way we say things.

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One of the things
that Hank pokes fun

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at me about is, um, is
calling, uh, the forest

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or the woods, the bush.

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So when I say we're.

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That's what it's called.

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Going to the bush,
he said, the singular

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bush, the only one.

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That one bush.

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You're going to that one.

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Yeah.

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That's a good Hankism.

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Yeah.

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Hanks been on From The
Wild a couple of times,

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actually we've been, uh,
trout fishing, foraging,

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grouse hunting, waterfowl
hunting, actually.

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So we've done quite
a few things and I

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met Hank Shaw online.

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He was one of the, when
I first started writing

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about food on the
internet back when that

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was the thing a million
years ago, Hank was one

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of the first commenters,
um, on my blog.

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And so, uh, it's funny
to see him now, you

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know, having started
his own and then it

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become a gigantic thing.

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And him having an
entirely new career

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cause he was a political
journalists back

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when I first met him.

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That's right.

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Yeah, funny background,
but weren't you an

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accountant by trade
before getting into

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what you do now?

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No!

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I wasn't an accountant,
I was in finance.

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I have a, have a commerce
degree and a finance

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major and I worked in
finance for 14 years.

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So yeah.

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Uh, we, uh, there's a
number of us creatives

00:03:42.109 --> 00:03:44.000
in the world of food
that have, you know,

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business backgrounds
or some type of other

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training and end up here
because it's a creative

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space that offers a lot.

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Well, what
brought you here?

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Uh, whoa.

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Uh, I'm not sure
we have enough time

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for that today.

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Um, really just
a deep dive into

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the world of food.

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Uh, I, I guess I hated
my career, so I was

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spending a lot of time
doing anything else

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that interested me in
one of those things

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was a food and I'd done
some travel in Europe,

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a fair bit and kind
of, um, was exploring

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their regional cuisines.

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Kind of you know, from,
from region to region

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and it intrigued the
heck out of me and came

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back to Alberta and,
uh, really want us to

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dig into, well, what,
what do we have here?

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What are the, what
are the farms that are

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doing the best jobs?

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Who are the local
food artisans?

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W what are, what are
the things that make

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this place special?

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And honestly, that was
like a half decade to

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decade long search and.

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Wow.

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Uh, in, I guess kind
of plopped me why we're

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doing so much wild food
production is one of

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the things I found that
speaks the most to place

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and time in the world of
food is actually getting

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outside, outside the
world of agriculture in

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greenhouses and control.

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And let and, and
interfacing with nature

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and then seeing what
exists in that exact

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spot at that exact time
when it comes to food.

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And, and that's where,
uh, my career has kind of

00:05:04.935 --> 00:05:07.245
led me, is to exploring
those moments and

00:05:07.245 --> 00:05:08.385
exploring those foods.

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Well, how did you and
Paul, how did you guys

00:05:12.245 --> 00:05:14.495
meet each other and
come up with this idea

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for, for Wild Harvest?

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Uh, Kevin, do you want
to go run with that

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one or do you want
me to take this one?

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Yeah, go ahead.

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Uh, Kevin and I met
a few years ago, uh,

00:05:28.395 --> 00:05:31.905
just because, you know,
Kevin's love and passion

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for the world of food.

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Uh, he found himself
working on a lot of local

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projects, uh, meeting
chefs, working with chefs

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and, uh, we worked on
one with a lot of chefs.

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Um, a few that were
visiting from Europe and

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local chefs called, uh,
Cook It Raw and Kevin

00:05:53.925 --> 00:05:57.675
was capturing it and
really documenting every

00:05:57.675 --> 00:05:58.935
moment of that event.

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Um, so it was the
first time for us

00:06:01.065 --> 00:06:03.585
really to work closely
with each other.

00:06:03.615 --> 00:06:07.335
And, uh, I can tell
you one special thing

00:06:07.335 --> 00:06:09.435
about Kevin is Kevin
just has this ability

00:06:09.435 --> 00:06:12.155
to put everyone at
ease  around him.

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And, uh, I thought,
man, this guy is, this

00:06:16.049 --> 00:06:18.780
guy has got some chops,
but he's also just a

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really great person.

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So, um, we kind
of kept in contact

00:06:23.940 --> 00:06:25.200
since that project.

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And, um, Kevin and I also
did, uh, projects, just

00:06:32.310 --> 00:06:35.909
a mini project together
where, uh, we took people

00:06:35.909 --> 00:06:37.289
foraging in the field.

00:06:37.950 --> 00:06:40.530
Um, Kevin captured
a promotional video.

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And produced it, uh, for
the restaurant to use.

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And, um.

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And that was a project
spearheaded by Travel

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Alberta actually.

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A few years ago, there
was kind of a aggressive

00:06:50.300 --> 00:06:53.000
movement in the culinary
tourism space in Alberta

00:06:53.000 --> 00:06:56.690
to, um, to, to do that,
to tap into the, the

00:06:56.690 --> 00:06:58.640
interesting kind of
forging stuff that was

00:06:58.640 --> 00:07:01.530
happening in the province
and pairing foragers

00:07:01.550 --> 00:07:03.170
with, uh, chefs right.

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Paul, that was kind
of what that is.

00:07:04.490 --> 00:07:04.580
Yeah.

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What was prompted
since then.

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That's kind of fizzled
and we've entered a

00:07:08.630 --> 00:07:10.550
pandemic when culinary
tourism isn't a

00:07:10.550 --> 00:07:11.450
thing at all anyway.

00:07:11.970 --> 00:07:13.800
But yeah, that's how we
bumped into each other.

00:07:13.800 --> 00:07:15.870
And Paul, why don't
you fly into, how

00:07:15.870 --> 00:07:17.370
did you, how did we
get into the show?

00:07:17.370 --> 00:07:18.810
How did we end to
start Wild Harvest?

00:07:19.970 --> 00:07:22.040
This is a good, uh,
that this might take

00:07:22.040 --> 00:07:22.880
a little bit of time.

00:07:23.090 --> 00:07:25.370
Uh, I'll try to be
as brief as possible.

00:07:25.700 --> 00:07:31.040
Uh, so a couple of years
ago I was flying in from

00:07:31.070 --> 00:07:35.570
PEI where I was, um,
part of an event called

00:07:35.600 --> 00:07:39.170
forage, which was a
symposium made up of a

00:07:39.170 --> 00:07:41.240
lot of different chefs
from across the country.

00:07:41.685 --> 00:07:44.985
And, uh, I was just
flying into Calgary.

00:07:45.315 --> 00:07:48.105
I had done the thing
that you're not

00:07:48.105 --> 00:07:49.755
supposed to do, but I
turned my cell phone

00:07:49.755 --> 00:07:51.224
on before we landed.

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And, uh, first message
that popped up was a

00:07:54.945 --> 00:07:57.795
text from Les saying,
hey, I don't know what

00:07:57.795 --> 00:07:59.865
you're doing, but I'm
in Calgary, I've got

00:07:59.865 --> 00:08:01.905
a four-hour layover at
the airport, if you want

00:08:01.905 --> 00:08:03.675
to come meet me for a
beer, that'd be great.

00:08:04.185 --> 00:08:04.875
So.

00:08:05.474 --> 00:08:07.515
Of course, I'm like,
dude, this is insane.

00:08:07.544 --> 00:08:10.395
I I'm literally wheels
down, I'm on the tarmac.

00:08:10.424 --> 00:08:11.505
Just let me get
my luggage and

00:08:11.505 --> 00:08:11.955
I'll meet you.

00:08:12.435 --> 00:08:15.494
So we, we touched base,
um, and I I've known Les

00:08:15.494 --> 00:08:16.484
for quite a few years.

00:08:16.484 --> 00:08:19.455
We met initially on a
project, uh, where we

00:08:19.455 --> 00:08:22.065
were both filming down
in Mexico and, and the

00:08:22.065 --> 00:08:25.364
idea of a television
series, um, kind of like

00:08:25.364 --> 00:08:29.864
this one we're we're,
you know, in the air, um.

00:08:30.885 --> 00:08:35.355
Anyways, so Les than
I had had talked about

00:08:35.355 --> 00:08:37.304
it again, just catching
up a little bit.

00:08:37.694 --> 00:08:41.385
Um, and then a couple of
months later, he reached

00:08:41.385 --> 00:08:43.635
out again and said, hey,
I'm coming to Alberta.

00:08:43.905 --> 00:08:44.865
And I said,
you know what?

00:08:44.955 --> 00:08:46.335
If you're coming
to Alberta, there's

00:08:46.335 --> 00:08:47.775
one person I
want you to meet.

00:08:48.165 --> 00:08:56.655
So knowing that Kevin,
um, is very good in the

00:08:56.655 --> 00:09:00.945
same sort of space as
Les when it comes to

00:09:00.975 --> 00:09:06.195
bushcraft and, and, uh,
filming and producing

00:09:06.345 --> 00:09:07.725
beautiful final products.

00:09:07.725 --> 00:09:10.305
Plus Kevin's a musician
and Les is a musician, I

00:09:10.305 --> 00:09:11.115
thought they should meet.

00:09:11.685 --> 00:09:16.095
And we had a one
little, um, FaceTime

00:09:16.095 --> 00:09:19.245
meeting where I
thought, you know,

00:09:19.725 --> 00:09:20.595
it'd be kind of fun.

00:09:20.685 --> 00:09:23.265
Uh, to, to get the
conversation going.

00:09:23.685 --> 00:09:25.905
Um, initially I thought,
you know, it'd be great

00:09:25.905 --> 00:09:28.485
if they worked on a
project together with me

00:09:28.485 --> 00:09:29.925
not being in the project.

00:09:30.255 --> 00:09:33.375
Um, but that augmented
in a short period of

00:09:33.375 --> 00:09:37.325
time to what is now,
you know, a 21 episodes.

00:09:37.325 --> 00:09:39.395
In front of 4
billion people paul.

00:09:39.455 --> 00:09:40.355
That's what it is.

00:09:42.305 --> 00:09:42.695
Yeah.

00:09:42.695 --> 00:09:44.434
That's our yeah,
potential audience

00:09:44.435 --> 00:09:44.705
right now.

00:09:44.705 --> 00:09:48.335
So it's, it's crazy how
things unfolded and where

00:09:48.335 --> 00:09:50.975
we're at 20, 21 episodes
in the camp currently.

00:09:51.615 --> 00:09:52.094
Wow.

00:09:52.155 --> 00:09:53.115
Well, have you been
in front of the

00:09:53.115 --> 00:09:54.045
camera before Paul?

00:09:54.645 --> 00:09:55.624
A little bit
here and there.

00:09:55.624 --> 00:09:57.104
Nothing uh,
nothing major.

00:09:57.405 --> 00:09:59.915
Um, my experience would
be more dealing with live

00:09:59.915 --> 00:10:02.704
audiences, uh, taking
the stage, uh, trade

00:10:02.704 --> 00:10:05.704
shows, that type thing,
a little bit of filming,

00:10:06.064 --> 00:10:09.635
uh, with Michael Smith
from the Food Network.

00:10:09.635 --> 00:10:11.194
He's, he's a close
buddy of mine.

00:10:11.584 --> 00:10:15.785
And, uh, yeah, so
this is a new for me.

00:10:15.814 --> 00:10:16.564
Very, very new.

00:10:17.385 --> 00:10:19.095
So I've been able to
watch a few of the

00:10:19.095 --> 00:10:20.715
episodes that have
come out and you're

00:10:20.715 --> 00:10:23.205
on the beach and,
and Les is doing some

00:10:23.205 --> 00:10:25.035
foragin' and pointing
things out to you.

00:10:25.155 --> 00:10:26.895
Do you have a foraging
background yourself,

00:10:26.895 --> 00:10:28.605
Paul, or is this
kind of new to you?

00:10:30.064 --> 00:10:34.325
Uh, the answer is I I've
always been interested

00:10:34.325 --> 00:10:39.210
in foraging, um, and I've
been basically camping

00:10:39.210 --> 00:10:41.880
my, my entire life and
there's things that I've

00:10:41.880 --> 00:10:44.340
noticed, you know, oh,
those are wild chives,

00:10:44.400 --> 00:10:46.680
so I've taken wild
chives or rose hips, but

00:10:46.680 --> 00:10:47.970
just real simple stuff.

00:10:48.360 --> 00:10:54.870
Uh, where I am at now
is, um, really in this

00:10:55.140 --> 00:10:58.860
steep learning curve
of what is edible, um,

00:10:59.685 --> 00:11:02.085
beyond my imagination,
to be honest.

00:11:02.445 --> 00:11:06.375
And to be in the field
and have this opportunity

00:11:06.375 --> 00:11:09.465
to learn about wild
foraged ingredients,

00:11:09.525 --> 00:11:11.985
uh, with Kevin and
Les is probably one

00:11:11.985 --> 00:11:14.055
of the greatest things
that I have going in

00:11:14.055 --> 00:11:14.925
my life right now.

00:11:15.870 --> 00:11:16.290
Right.

00:11:16.740 --> 00:11:18.840
Well, you know, I've,
I've got a background

00:11:18.930 --> 00:11:21.990
fishing and hunting and
to me, foraging just

00:11:21.990 --> 00:11:23.130
wasn't even on the radar.

00:11:23.460 --> 00:11:25.710
And my wife is a
chef by trade and

00:11:25.710 --> 00:11:26.640
she loves to garden.

00:11:26.670 --> 00:11:28.650
She was into foraging,
I'm like that that's

00:11:28.650 --> 00:11:29.760
her thing, fair enough.

00:11:30.240 --> 00:11:32.640
And it wasn't until
actually going out

00:11:32.640 --> 00:11:35.280
with Hank and he took
us on a, on a foraging

00:11:35.280 --> 00:11:38.670
walk down in California
there and point note

00:11:38.939 --> 00:11:42.090
the abundance of wild
edible food that's

00:11:42.090 --> 00:11:45.150
everywhere and learning
from his approach.

00:11:45.329 --> 00:11:46.110
I was hooked.

00:11:46.140 --> 00:11:46.709
I love it.

00:11:46.709 --> 00:11:49.050
And I love watching
your guys' show

00:11:49.079 --> 00:11:51.390
because you're learning
some great stuff.

00:11:51.449 --> 00:11:54.630
And you guys, you also
have your recipes,

00:11:54.660 --> 00:11:56.579
you post them on the
website, so anyone

00:11:56.579 --> 00:11:57.360
else can go out.

00:11:57.420 --> 00:11:59.685
It's kind of like
a,  it seems like a

00:11:59.685 --> 00:12:01.905
bit of a black box
challenge for you, Paul.

00:12:03.935 --> 00:12:07.275
Here's some surprise
edibles you can eat

00:12:07.275 --> 00:12:08.084
it, you won't die.

00:12:08.444 --> 00:12:09.165
Go make something.

00:12:09.545 --> 00:12:10.255
So, yeah.

00:12:10.444 --> 00:12:10.714
Yeah.

00:12:10.865 --> 00:12:12.814
I'm glad you picked
up on that because

00:12:12.814 --> 00:12:14.944
it's been very much
that way for me.

00:12:15.245 --> 00:12:17.584
Um, not only figuring
out the new ingredients,

00:12:17.584 --> 00:12:20.175
but uh, as Kevin will
tell you, camera's

00:12:20.175 --> 00:12:21.975
rolling, as I do it.

00:12:22.095 --> 00:12:24.935
And, uh, th the kitchen
and changes for me

00:12:24.935 --> 00:12:25.775
all the time as well.

00:12:25.775 --> 00:12:28.925
So whether I'm
cooking it and, uh,

00:12:28.985 --> 00:12:31.865
an outdoor situation
where, you know,

00:12:31.925 --> 00:12:33.695
it's live fuel fire.

00:12:33.965 --> 00:12:35.795
Uh, but of course,
right at the magic

00:12:35.795 --> 00:12:37.725
moment where I need
heat, the fire dies.

00:12:38.095 --> 00:12:38.465
Of course.

00:12:38.465 --> 00:12:41.255
So that's one of those
things to, to work

00:12:41.255 --> 00:12:44.195
around, but we've,
um, been able to

00:12:44.195 --> 00:12:46.655
film in various other
kitchens as well.

00:12:46.970 --> 00:12:48.470
And each kitchen's
a little bit unique.

00:12:48.470 --> 00:12:49.640
So it's not just
the challenge of

00:12:49.640 --> 00:12:50.390
the ingredients.

00:12:50.390 --> 00:12:52.670
It's the challenge
of knowing how hot

00:12:52.670 --> 00:12:55.400
the stove I'm working
on is, is my Coleman

00:12:55.670 --> 00:12:56.780
filled with propane?

00:12:56.810 --> 00:12:58.040
How hot is the fire?

00:12:58.040 --> 00:12:59.270
Is my charcoal ready?

00:12:59.510 --> 00:13:01.310
There, there's a lot
of these elements that,

00:13:01.340 --> 00:13:08.240
uh, I can say kind of
add to the color and

00:13:08.270 --> 00:13:09.890
the heat of the episode.

00:13:10.605 --> 00:13:12.375
Man, but you're sure
up for the challenge

00:13:12.375 --> 00:13:13.065
that's for sure.

00:13:13.325 --> 00:13:13.505
Yeah.

00:13:13.505 --> 00:13:15.675
And his track record
is nuts, uh, Les and

00:13:15.695 --> 00:13:18.885
I both, you know,
thought, well, he's

00:13:18.885 --> 00:13:20.805
going to get it wrong at
least, you know, a good

00:13:20.805 --> 00:13:21.675
portion of the time.

00:13:21.675 --> 00:13:23.415
And he can't knock it out
of the park all the time.

00:13:23.415 --> 00:13:26.235
And, um, I think
his batting average

00:13:26.235 --> 00:13:27.525
is extremely high.

00:13:27.525 --> 00:13:29.985
I think there's been two
dishes in 20 episodes

00:13:29.985 --> 00:13:33.165
that Les was like, hmm, I
think he maybe could have

00:13:33.165 --> 00:13:34.035
done better on this one.

00:13:34.035 --> 00:13:35.535
But other than that,
this has been, he's

00:13:35.535 --> 00:13:36.345
been just killing it.

00:13:37.115 --> 00:13:37.535
Wow.

00:13:38.365 --> 00:13:40.895
Well, Kevin, is that
you behind the camera,

00:13:40.925 --> 00:13:42.365
for most or all of it?

00:13:42.365 --> 00:13:43.985
Are you doing most of
the video work there?

00:13:44.345 --> 00:13:45.825
Uh, yeah, if it's
not Les behind the

00:13:45.845 --> 00:13:46.595
camera, it's me.

00:13:47.415 --> 00:13:48.465
It's fantastic.

00:13:48.495 --> 00:13:50.955
The cinematography and
then the, the pairing

00:13:50.955 --> 00:13:52.665
with the audio and the
sounds, I don't know

00:13:52.665 --> 00:13:54.795
what you call it, folly
or foley or whatever.

00:13:55.305 --> 00:13:57.885
Um, it's a really
good job um.

00:13:57.944 --> 00:13:58.395
Thanks.

00:13:59.115 --> 00:14:01.305
One thing that I
thought was interesting

00:14:01.335 --> 00:14:06.795
was, um, you use the
camera and you use

00:14:06.795 --> 00:14:11.055
your skills to not
promote the Kevin brand.

00:14:11.055 --> 00:14:12.435
You use it to
work with others.

00:14:12.435 --> 00:14:13.935
And I think you
actually, at one point

00:14:13.935 --> 00:14:15.585
came out, you said
that your goal is to

00:14:15.585 --> 00:14:18.195
foster collaboration
and innovation and

00:14:18.195 --> 00:14:19.245
industry development.

00:14:20.265 --> 00:14:21.105
That's pretty cool.

00:14:21.945 --> 00:14:22.995
You don't see that a lot.

00:14:23.705 --> 00:14:23.945
Yeah.

00:14:23.975 --> 00:14:24.545
Fair enough.

00:14:24.545 --> 00:14:26.825
I mean, whether I was
actually, it was a kind

00:14:26.825 --> 00:14:29.285
of a steady conversation
real early on is do I

00:14:29.915 --> 00:14:32.895
end up as an on-camera
character and, and it

00:14:32.895 --> 00:14:33.765
really didn't need it.

00:14:33.854 --> 00:14:37.665
Um, but the fun part
that I get to play, uh,

00:14:37.675 --> 00:14:40.665
that I think is probably
really unique and no one

00:14:40.665 --> 00:14:44.055
would really understand
is, uh, I get to go in

00:14:44.055 --> 00:14:46.935
the field with Stroud
and, and look for things.

00:14:46.935 --> 00:14:48.194
And he and I both forge.

00:14:48.214 --> 00:14:51.045
So we both know a
lot about plants and

00:14:51.045 --> 00:14:53.095
then I get to kind of
play in that space.

00:14:53.725 --> 00:14:55.855
And then, uh, when
it's time for Paul to

00:14:55.855 --> 00:14:57.685
jump in the kitchen and
he and I are talking

00:14:57.685 --> 00:14:59.755
menu and ingredients
and tasting stuff and

00:14:59.755 --> 00:15:01.045
figuring out, okay,
where do we take this?

00:15:01.045 --> 00:15:04.135
How do we make this
fit for the show?

00:15:04.135 --> 00:15:05.965
I guess, I mean, the
show really is, is

00:15:05.965 --> 00:15:08.005
obviously a priority,
but really it really is,

00:15:08.005 --> 00:15:09.475
we're trying to make,
we're trying to make a

00:15:09.475 --> 00:15:12.055
dish that Les will enjoy
because fundamentally

00:15:12.055 --> 00:15:13.705
that's what the camera's
being pointed at.

00:15:13.705 --> 00:15:15.320
So it's been a
fun challenge.

00:15:15.320 --> 00:15:17.510
I get to, I get to kind
of play in both of those

00:15:17.510 --> 00:15:19.760
spaces without having
my face on camera, which

00:15:19.760 --> 00:15:20.630
is just fine by me.

00:15:20.630 --> 00:15:22.940
I've never been the
kind of obsessive about

00:15:22.940 --> 00:15:24.220
having to be on camera.

00:15:24.730 --> 00:15:28.180
I have to elaborate
a little bit, so I'm

00:15:28.180 --> 00:15:30.610
very lucky that Kevin
is an accomplished

00:15:31.510 --> 00:15:32.710
cook as well.

00:15:32.950 --> 00:15:35.925
And, uh, his
palette is also very

00:15:35.925 --> 00:15:36.765
similar to mine.

00:15:37.125 --> 00:15:41.475
So where I feel for Kevin
is he has to deal with

00:15:41.505 --> 00:15:44.385
me as I work through
dishes, creatively,

00:15:44.655 --> 00:15:46.215
where it's like,
oh, I got this idea.

00:15:46.215 --> 00:15:48.135
And then Kevin will
be like, okay, start

00:15:48.135 --> 00:15:49.605
working on the camera,
angles around that.

00:15:49.605 --> 00:15:51.375
And then I change
it 15 times.

00:15:51.735 --> 00:15:53.745
And then at the very,
very last second,

00:15:53.745 --> 00:15:54.495
camera's rolling.

00:15:54.495 --> 00:15:57.525
I'm like, whoa, hang
on one last little

00:15:57.525 --> 00:15:58.485
detail or five.

00:16:00.814 --> 00:16:02.375
Uh, two artists
working together.

00:16:02.375 --> 00:16:02.915
I tell ya.

00:16:03.074 --> 00:16:03.725
Yeah.

00:16:06.214 --> 00:16:10.355
Well the, there is a
lot of, uh, hunting

00:16:10.355 --> 00:16:13.615
shows and foraging
shows and, and, and

00:16:13.625 --> 00:16:14.464
cooking shows out there.

00:16:14.464 --> 00:16:17.405
But you guys take a
perspective that is

00:16:17.704 --> 00:16:19.655
rather unique, I think.

00:16:19.685 --> 00:16:20.885
You've rather
than have it.

00:16:21.460 --> 00:16:23.340
You have a very
cinematic field, how it's

00:16:23.340 --> 00:16:24.510
filmed, which is great.

00:16:25.440 --> 00:16:27.300
You guys aren't decked
out head to toe and

00:16:27.300 --> 00:16:30.810
camouflage, and it's not
about the process of,

00:16:31.350 --> 00:16:34.710
it's not about the actual
acquisition of the food.

00:16:36.380 --> 00:16:38.685
The goal is not that
rather it's the full

00:16:38.685 --> 00:16:41.355
process and the respect
for the food . All the

00:16:41.355 --> 00:16:44.025
way through, which I
find very refreshing.

00:16:44.415 --> 00:16:46.185
At the very beginning,
the work that goes into

00:16:46.185 --> 00:16:48.675
get it, the respect
for how you care for

00:16:48.675 --> 00:16:49.545
it and prepare it.

00:16:49.545 --> 00:16:52.215
And then the end
result at the very end.

00:16:53.025 --> 00:16:56.265
Um, do you see many
other shows out there

00:16:56.265 --> 00:16:59.295
that are kind of doing
a similar thing or is

00:16:59.295 --> 00:17:01.865
this kind of trying to
break new ground here?

00:17:04.805 --> 00:17:08.135
That's a good question.

00:17:08.135 --> 00:17:09.120
You're asking two
guys that don't

00:17:09.120 --> 00:17:10.140
watch a lot of TV.

00:17:10.620 --> 00:17:11.069
Yeah.

00:17:11.250 --> 00:17:11.790
I hear ya.

00:17:12.470 --> 00:17:16.640
I would say that, um, my
entire career has been

00:17:16.640 --> 00:17:22.005
built around um, pushing
the boundaries of what

00:17:22.275 --> 00:17:25.455
people are, are used to
seeing and, or, or, um,

00:17:25.605 --> 00:17:27.675
kind of removing the
filters that industry

00:17:27.675 --> 00:17:29.715
applies and brought that
broadcast industry and

00:17:29.715 --> 00:17:32.655
the food industry apply
to how we see food.

00:17:32.655 --> 00:17:35.415
So, uh, for, From The
Wild, that meant, uh,

00:17:35.415 --> 00:17:37.815
yeah, we're showing
you how, uh, an animals

00:17:37.845 --> 00:17:42.410
butchered or gutted,
which, um, that that's

00:17:42.410 --> 00:17:44.900
changed over time, but
From The Wilds and season

00:17:44.930 --> 00:17:47.570
eight and in season
one MeatEater wasn't

00:17:47.570 --> 00:17:49.580
on Netflix yet, or it
was just about to be.

00:17:49.580 --> 00:17:52.610
And there was really no
content, uh, in the, in

00:17:52.610 --> 00:17:56.180
that space of, of, uh,
most hunting shows where

00:17:56.180 --> 00:17:58.730
the grab the antlers
and show the rock and

00:17:58.730 --> 00:18:00.710
roll the credits that
was hunting shows.

00:18:01.220 --> 00:18:04.640
Um, and, and we really,
as someone who grew

00:18:04.640 --> 00:18:07.430
up hunting wanted to
expand that into, um,

00:18:08.070 --> 00:18:10.110
you know, all the stuff
that happens after that,

00:18:10.140 --> 00:18:12.090
we, and in some episodes
we actually do that.

00:18:12.090 --> 00:18:13.680
We just start rolling
and there's not an animal

00:18:13.680 --> 00:18:14.460
on the ground already.

00:18:14.600 --> 00:18:17.490
And what happens after
that is, is the show.

00:18:18.060 --> 00:18:19.500
And so that's not
for everybody.

00:18:19.500 --> 00:18:21.060
I get that because
the industry's built

00:18:21.060 --> 00:18:24.840
this interest in, in,
in, uh, 30 bucks in 30

00:18:24.840 --> 00:18:25.680
minutes kind of thing.

00:18:25.740 --> 00:18:27.450
But when it comes to
Wild Harvest, it's

00:18:27.480 --> 00:18:28.380
not much different.

00:18:28.380 --> 00:18:31.050
It really is about
approaching an ecosystem

00:18:31.620 --> 00:18:34.305
and half the time, and
Paul can have my back

00:18:34.305 --> 00:18:36.855
on this one, in season
two, we went into the,

00:18:37.245 --> 00:18:40.335
flying into shooting it
and have no idea what

00:18:40.335 --> 00:18:40.905
we were going to do.

00:18:41.145 --> 00:18:42.735
Like two, three
days prior.

00:18:42.735 --> 00:18:43.755
We just didn't know.

00:18:44.235 --> 00:18:45.465
And then you walk
into the field and

00:18:45.465 --> 00:18:46.845
go, okay, well,
what's, what's here.

00:18:46.845 --> 00:18:47.535
What can we do?

00:18:48.435 --> 00:18:50.085
Um, and then it
really becomes very

00:18:50.085 --> 00:18:51.045
ingredient centric.

00:18:51.045 --> 00:18:53.415
And I think that's not,
when folks go looking

00:18:53.415 --> 00:18:55.965
for stuff, wild food
things, whether you're

00:18:55.965 --> 00:18:57.615
hunting, fishing, or
foraging, they're usually

00:18:57.615 --> 00:19:00.480
looking for like, a
trophy, like a morale

00:19:00.510 --> 00:19:03.990
or a white tail buck or
a trout or something.

00:19:04.610 --> 00:19:07.760
And I think this really
embraces the trophy

00:19:07.760 --> 00:19:09.770
is the stuff that's
on offer by nature.

00:19:10.010 --> 00:19:12.320
And you don't, and on
your, uh, being able

00:19:12.320 --> 00:19:13.490
to use your skillset.

00:19:14.015 --> 00:19:16.475
And your knowledge to
just roll with whatever

00:19:16.475 --> 00:19:18.485
happens to be on offer
and make something

00:19:18.485 --> 00:19:19.325
delicious out of it.

00:19:19.325 --> 00:19:21.305
And that's what Wild
Harvest is entirely about

00:19:21.305 --> 00:19:24.245
is just wheeling into
an ecosystem and seeing

00:19:24.245 --> 00:19:26.405
what's there and then
making is beautiful and

00:19:26.405 --> 00:19:27.545
tasty plate as we can.

00:19:27.545 --> 00:19:30.275
And so those two shows
are highly aligned in

00:19:30.275 --> 00:19:31.505
that side, on that front.

00:19:33.025 --> 00:19:35.155
What are some of the
areas that you've been

00:19:35.155 --> 00:19:38.095
dropped into that have
been the hardest to

00:19:38.095 --> 00:19:39.415
harvest wild food in?

00:19:42.655 --> 00:19:42.895
Paul?

00:19:42.895 --> 00:19:43.375
Any thoughts?

00:19:45.105 --> 00:19:45.554
Uh.

00:19:48.455 --> 00:19:48.665
Okay.

00:19:48.665 --> 00:19:49.564
I'll I'll spit out one.

00:19:49.564 --> 00:19:50.375
Think about this Paul.

00:19:50.705 --> 00:19:53.284
One of them was actually
shooting, um, the mussels

00:19:53.284 --> 00:19:57.034
scene in Oregon because
we were on the coast and

00:19:57.034 --> 00:19:59.074
that's the first time in
my entire career that I

00:19:59.074 --> 00:20:02.345
almost lost my a cam and
all of our cards in it,

00:20:02.524 --> 00:20:03.544
falling into the ocean.

00:20:03.544 --> 00:20:04.774
Cause the rogue
waves were coming in

00:20:04.774 --> 00:20:06.754
and pounding us on
that, on that scene.

00:20:07.445 --> 00:20:08.345
And so that was tough.

00:20:08.885 --> 00:20:10.504
Uh, the desert,
maybe Paul, that was

00:20:10.504 --> 00:20:11.245
pretty tough too.

00:20:11.254 --> 00:20:12.304
And in some ways.

00:20:13.455 --> 00:20:13.815
Yeah.

00:20:13.815 --> 00:20:16.275
It's um, it's interesting
because there there's

00:20:16.275 --> 00:20:19.245
challenges of, of course
where you're harvesting

00:20:19.305 --> 00:20:22.425
from, but then there's
things that also come

00:20:22.425 --> 00:20:25.965
into play, which would
be heat as an example

00:20:25.965 --> 00:20:28.185
of it just being out and
getting beaten by the

00:20:28.185 --> 00:20:31.815
sun we're filming in the
sun and, uh, you know,

00:20:31.815 --> 00:20:33.915
hydration, just some
of those basic things.

00:20:34.275 --> 00:20:37.095
I think some of the
harvest items that,

00:20:37.125 --> 00:20:43.380
um, I have found to
be difficult would

00:20:43.380 --> 00:20:49.240
be, uh, something like
beaked hazlenut, where

00:20:49.290 --> 00:20:52.680
cracking and just trying
to get enough meat

00:20:52.680 --> 00:20:54.120
out of a green nut.

00:20:54.480 --> 00:20:55.800
Um, you know, it's
like, okay, let's

00:20:55.800 --> 00:20:57.900
dedicate a bunch of
time to this one, the

00:20:57.900 --> 00:21:00.030
actual harvesting of
it, wasn't so bad,

00:21:00.030 --> 00:21:02.220
but the processing
of it definitely

00:21:02.220 --> 00:21:03.030
took some time.

00:21:03.480 --> 00:21:04.980
Uh, and I think.

00:21:05.895 --> 00:21:07.995
We're kind of lucky
because a lot of the,

00:21:08.685 --> 00:21:12.225
I'll say this from my, my
side of things, but when

00:21:12.225 --> 00:21:15.045
it comes to difficult
harvest, Les is the guy

00:21:15.045 --> 00:21:18.525
that actually is a, been
getting in and getting

00:21:18.525 --> 00:21:21.345
dirty and getting cold
and, you know, trying

00:21:21.345 --> 00:21:24.685
to dig out rhizomes with
a pickax out of gravel.

00:21:24.685 --> 00:21:25.365
Yeah like pond lilies.

00:21:25.365 --> 00:21:25.735
Yes!

00:21:25.955 --> 00:21:26.905
Yeah pond lily tubers.

00:21:26.905 --> 00:21:28.235
Pond lily tubers
out of the bottom

00:21:28.235 --> 00:21:29.075
of like a lake.

00:21:29.135 --> 00:21:30.935
And then, uh, another
one was actually

00:21:30.935 --> 00:21:31.865
arrowleaf balsam root.

00:21:31.865 --> 00:21:33.375
We did recently
in the, Okanagan.

00:21:33.875 --> 00:21:35.525
A beautiful plant,
really hard to work

00:21:35.525 --> 00:21:36.335
with in the kitchen.

00:21:36.425 --> 00:21:38.585
Um, but required a
bunch of digging and

00:21:38.585 --> 00:21:40.805
some rock and stuff
so, I don't know.

00:21:40.835 --> 00:21:42.305
There's, it's, it's
interesting there,

00:21:42.305 --> 00:21:44.010
uh, There's such
a wide variety.

00:21:44.010 --> 00:21:45.960
It's kinda hard to, hard
to choose what might've

00:21:45.960 --> 00:21:46.950
been a challenging one.

00:21:46.950 --> 00:21:48.090
They're all kind
of challenging.

00:21:48.570 --> 00:21:50.520
Even like maybe
making maple syrups

00:21:50.560 --> 00:21:51.450
no easy task.

00:21:51.480 --> 00:21:52.680
That's it takes forever.

00:21:53.280 --> 00:21:53.750
Yeah.

00:21:54.590 --> 00:21:56.510
Well, those, those
rhizomes, that was

00:21:56.510 --> 00:21:58.010
from the, uh, the
cat tails, right?

00:21:58.160 --> 00:21:58.520
Yeah.

00:21:58.640 --> 00:21:59.120
That's right.

00:21:59.540 --> 00:22:00.230
How were they?

00:22:00.290 --> 00:22:01.790
I've never tasted
those before they,

00:22:01.850 --> 00:22:02.600
how did they taste?

00:22:04.130 --> 00:22:05.960
Not like anything,
to be honest.

00:22:06.170 --> 00:22:09.050
Um, once they were
processed, they really

00:22:09.050 --> 00:22:13.260
just came, uh, to light
that they were a starch

00:22:13.320 --> 00:22:14.610
and used as a starch.

00:22:14.940 --> 00:22:19.950
So as a, a flour
additive, or, um, a sauce

00:22:19.950 --> 00:22:21.030
thickening engagement.

00:22:21.450 --> 00:22:24.330
Uh, we, we had a
chance to, and this

00:22:24.330 --> 00:22:26.340
is what I really
value about the show.

00:22:26.670 --> 00:22:28.379
Kevin and I spend hours
in the kitchen just

00:22:28.379 --> 00:22:29.160
learning about stuff.

00:22:29.190 --> 00:22:30.690
It's like, okay,
experiment, number one.

00:22:30.690 --> 00:22:31.650
I've never seen
this before.

00:22:31.650 --> 00:22:34.695
Let's, let's see how
this, um, in the case

00:22:34.695 --> 00:22:37.515
of the cat tail rhizome,
how it works in a slurry

00:22:37.515 --> 00:22:39.885
environment, how does it
work once we dehydrate it

00:22:39.885 --> 00:22:42.345
and powder it and really
play around with it.

00:22:42.615 --> 00:22:45.855
But in that case, in
particular, it was so

00:22:45.855 --> 00:22:47.835
neutral that you could
add it to anything

00:22:47.835 --> 00:22:49.425
and wouldn't even know
what that it was there.

00:22:49.605 --> 00:22:50.615
Kind of like cornstarch.

00:22:50.615 --> 00:22:50.795
Yeah.

00:22:50.825 --> 00:22:51.905
If you had to compare
it to something,

00:22:51.905 --> 00:22:52.595
is that fair, Paul?

00:22:53.105 --> 00:22:53.725
Yeah, I think.

00:22:53.725 --> 00:22:54.055
Kinda.

00:22:54.055 --> 00:22:54.315
Yeah.

00:22:54.795 --> 00:22:58.085
Or rice flour maybe,
somewhere in between

00:22:58.085 --> 00:22:58.655
the two of them.

00:22:59.195 --> 00:23:01.475
The one thing that I
remember being one of

00:23:01.475 --> 00:23:05.524
the surprising things
to work with was pond

00:23:05.524 --> 00:23:08.475
lily tuber, which is
kind of pulled out the

00:23:08.475 --> 00:23:10.905
same way that you pull
out a cat tail rhizome.

00:23:11.294 --> 00:23:14.054
And I know Kevin referred
to it a little bit

00:23:14.625 --> 00:23:20.114
earlier, a little hard
to harvest and oh man,

00:23:20.114 --> 00:23:21.675
it's not tasty at all.

00:23:21.754 --> 00:23:26.205
It's it's the opposite
of cat tail rhizome,

00:23:26.205 --> 00:23:27.465
which is user-friendly.

00:23:27.794 --> 00:23:31.485
This stuff tasted
like, uh, open sewer

00:23:31.485 --> 00:23:34.590
and smelt like an open
sewer on a hot day.

00:23:34.990 --> 00:23:36.100
I can't even describe it.

00:23:38.170 --> 00:23:39.150
That's a good
description.

00:23:39.380 --> 00:23:39.710
Yeah.

00:23:39.710 --> 00:23:42.110
And, and despite that, I
think the crazy part is

00:23:42.110 --> 00:23:43.910
despite that you figured
out a way to use it in

00:23:43.910 --> 00:23:45.500
a dish that actually
made a lot of sense and

00:23:45.500 --> 00:23:48.350
where it was kind of
interesting because this

00:23:48.350 --> 00:23:50.810
is the show certainly
isn't about shock and awe

00:23:50.810 --> 00:23:52.850
and look how disgusting
a wild ingredient we

00:23:52.850 --> 00:23:54.680
can use, we can put
into something nice.

00:23:54.680 --> 00:23:56.305
It's actually
quite the opposite.

00:23:56.305 --> 00:23:58.195
We're looking for nice
stuff as often as we can.

00:23:58.195 --> 00:24:00.325
But, uh, even that ended
up kind of taking the

00:24:00.325 --> 00:24:02.935
place of kind of had
an MSG kind of note.

00:24:03.265 --> 00:24:05.755
It really performed us
salinity kind of function

00:24:05.755 --> 00:24:07.825
in a dish, which is,
was really unexpected.

00:24:07.825 --> 00:24:10.315
So kind of like Paul
mentioned, uh, some

00:24:10.315 --> 00:24:11.935
of the biggest rewards
on the project have

00:24:11.935 --> 00:24:14.425
been the opportunity
to learn and take the

00:24:14.425 --> 00:24:16.945
time and have, you know,
weeks in the field in

00:24:16.945 --> 00:24:19.375
production to actually
learn about these things

00:24:19.375 --> 00:24:21.475
and, and dig in in ways
that you would, never

00:24:21.475 --> 00:24:22.705
would casually at home.

00:24:22.705 --> 00:24:25.045
So kind of a luxury
that way being on

00:24:25.045 --> 00:24:25.735
the, on the project.

00:24:26.774 --> 00:24:28.365
Well, how long does it
usually take to film

00:24:28.365 --> 00:24:29.355
a typical episode?

00:24:30.105 --> 00:24:30.645
Two days.

00:24:31.185 --> 00:24:31.575
Okay.

00:24:32.345 --> 00:24:33.135
You just drop in.

00:24:34.095 --> 00:24:34.515
What's that?

00:24:34.665 --> 00:24:36.465
They're quick, it's
a day, we sh we

00:24:36.495 --> 00:24:37.755
allocate a day too.

00:24:38.195 --> 00:24:40.025
Uh, me filming
less forging for

00:24:40.025 --> 00:24:40.565
the ingredients.

00:24:40.565 --> 00:24:42.035
So finding the
ingredients and, and

00:24:42.065 --> 00:24:44.015
getting them in, in hand.

00:24:44.615 --> 00:24:46.745
And then, uh, we usually
let, at the end of that

00:24:46.745 --> 00:24:49.355
day, let Paul know what's
up and, uh, and show

00:24:49.355 --> 00:24:50.015
him the ingredients.

00:24:50.015 --> 00:24:53.215
And then the next
morning it really is,

00:24:53.215 --> 00:24:54.625
paul's getting the
kitchen, whatever is

00:24:54.625 --> 00:24:55.794
cooking spaces ready.

00:24:55.794 --> 00:24:58.225
And then we film kind
of like a mid day

00:24:58.225 --> 00:25:00.145
meal and then kind
of a dinner meal.

00:25:00.145 --> 00:25:01.645
And then that's,
and that's the show.

00:25:02.034 --> 00:25:03.895
So it's a, it's
actually tremendously

00:25:03.895 --> 00:25:04.735
quick to produce.

00:25:04.825 --> 00:25:07.465
Um, one of the advantages
of actually having

00:25:07.495 --> 00:25:09.085
three guys who are
really good at, at,

00:25:09.115 --> 00:25:12.804
um, rolling with it and
creating on the fly.

00:25:13.500 --> 00:25:15.510
And another advantage
of having a show that's

00:25:15.510 --> 00:25:17.850
not highly contrived
and highly designed.

00:25:18.510 --> 00:25:21.120
Um, it really is flexible
to whatever is happening,

00:25:21.120 --> 00:25:23.669
including the weather,
including whatever.

00:25:23.729 --> 00:25:25.199
That's just the
nature of, you

00:25:25.199 --> 00:25:27.040
know, going outside
and things happen.

00:25:27.169 --> 00:25:29.310
And yeah, so that's
really, really lucky

00:25:29.310 --> 00:25:29.850
in that respect.

00:25:31.340 --> 00:25:35.540
So Paul, if I wanted to
go out and do a little

00:25:35.540 --> 00:25:40.410
foraging and I cook up
a meal, and I didn't

00:25:40.410 --> 00:25:42.120
quite know where I was
going to go or what

00:25:42.120 --> 00:25:43.110
I was going to find.

00:25:43.230 --> 00:25:46.770
Uh, what sort of things,
what sort of advice

00:25:46.770 --> 00:25:49.830
would you give me and
what sort of, uh, uh,

00:25:49.830 --> 00:25:51.510
equipment should I be
bringing in with myself

00:25:51.510 --> 00:25:54.270
to hopefully be as
successful as possible?

00:25:56.120 --> 00:26:01.790
Uh, what's I think
is brilliant to me

00:26:01.790 --> 00:26:03.920
is you don't actually
have to go far.

00:26:04.365 --> 00:26:06.524
Uh, I, I think there,
the notion that I had

00:26:06.524 --> 00:26:09.254
before this project was,
oh, have to get deep

00:26:09.254 --> 00:26:11.685
into the woods and that's
not the case at all.

00:26:11.865 --> 00:26:14.115
So you can go into
your backyard, you

00:26:14.115 --> 00:26:15.344
can go into the alley.

00:26:15.344 --> 00:26:17.385
If you can find a
place that, you know,

00:26:17.834 --> 00:26:19.875
maybe a little bit
sheltered from some

00:26:19.875 --> 00:26:23.084
debris and pesticides
and that sort of thing.

00:26:23.594 --> 00:26:25.324
So you can really
harvest anywhere.

00:26:26.195 --> 00:26:31.564
Uh, as far as tools
go, I think overall,

00:26:32.225 --> 00:26:34.980
I always bring a nice
small knife with me.

00:26:34.980 --> 00:26:38.850
So it's something
that I can cut with

00:26:39.139 --> 00:26:40.980
a pair of scissors.

00:26:41.280 --> 00:26:45.240
And, uh, I don't have one
yet, but Les is in the

00:26:45.240 --> 00:26:48.600
process of developing,
it's called a hookah.

00:26:48.630 --> 00:26:49.050
No.

00:26:49.500 --> 00:26:50.220
A hori hori.

00:26:50.590 --> 00:26:51.190
A hori hori.

00:26:51.210 --> 00:26:51.560
That's it.

00:26:51.560 --> 00:26:55.110
Yeah, a hori hori, which
is like this heavy duty,

00:26:55.530 --> 00:26:59.340
uh, blade on one side
that that kind of is

00:26:59.340 --> 00:27:01.830
like a cross between
a, a garden spade, like

00:27:01.830 --> 00:27:05.530
a little garden shovel
and a knife and that.

00:27:05.530 --> 00:27:06.060
Oh cool.

00:27:06.300 --> 00:27:06.570
Yeah.

00:27:06.570 --> 00:27:08.190
That thing is
unbelievable.

00:27:08.594 --> 00:27:11.804
Uh, I can tell you if
you use it, it just,

00:27:11.804 --> 00:27:13.455
once you're going
to want to buy one.

00:27:14.324 --> 00:27:16.985
I can jump in here too
to say that the, uh,

00:27:16.985 --> 00:27:19.925
the one thing that I
think we both, we lack

00:27:19.925 --> 00:27:21.995
in the field and that,
uh, people want to

00:27:21.995 --> 00:27:23.584
take people out into
the field to teach

00:27:23.584 --> 00:27:24.544
them about forging.

00:27:25.205 --> 00:27:27.274
It's simple
stuff like bags.

00:27:27.615 --> 00:27:30.315
Like you need to put
stuff in things, in

00:27:30.315 --> 00:27:33.075
something and, uh, in
some cases, uh, and it's,

00:27:33.255 --> 00:27:34.815
it's difficult because
it's a moving target.

00:27:34.815 --> 00:27:37.365
In some cases it might
be crayfish in the creek

00:27:37.365 --> 00:27:39.045
that you found, well,
that needs something that

00:27:39.045 --> 00:27:40.845
can handle that, that's
a bit wet and might

00:27:40.845 --> 00:27:41.715
give him some oxygen.

00:27:42.165 --> 00:27:44.565
And in some cases it's
like little tiny things

00:27:44.565 --> 00:27:46.275
that you might need a
little bowl or a little

00:27:46.275 --> 00:27:49.215
bag, and some cases
it's gigantic amounts

00:27:49.215 --> 00:27:51.855
of you know, nettle,
or cow parsnip, or

00:27:51.915 --> 00:27:54.495
fireweed, where you have
like bouquets of it, a

00:27:54.495 --> 00:27:55.725
big bunches of things.

00:27:55.725 --> 00:27:57.045
So it's a bit at that.

00:27:57.120 --> 00:27:58.830
That moving target
makes it a bit tricky

00:27:58.830 --> 00:28:01.080
to kind of advise
people what to bring,

00:28:01.770 --> 00:28:04.169
but you definitely need
things to put stuff in

00:28:04.230 --> 00:28:06.149
because when you do find
stuff, you find a lot.

00:28:06.209 --> 00:28:07.889
Like when I go from
mushrooms, I fill my

00:28:07.889 --> 00:28:09.120
vehicle multiple times.

00:28:09.149 --> 00:28:10.590
So I need lots
of baskets.

00:28:10.879 --> 00:28:11.250
not one.

00:28:11.570 --> 00:28:12.080
Love it.

00:28:13.520 --> 00:28:17.540
So I really liked the
episode, obviously on,

00:28:17.540 --> 00:28:20.570
From The Wild watching
Hank Shaw, cause I

00:28:20.570 --> 00:28:24.825
know Hank and had a
good laugh at how much

00:28:24.825 --> 00:28:27.595
he complained about
being cold and tired.

00:28:28.175 --> 00:28:31.425
And what I thought
was interesting.

00:28:31.875 --> 00:28:34.155
Kevin is that you
say that you are a

00:28:34.155 --> 00:28:36.915
preacher in defense
of uncomfortable.

00:28:37.395 --> 00:28:37.995
Oh yeah.

00:28:38.235 --> 00:28:40.155
That there's a value
to being uncomfortable.

00:28:40.325 --> 00:28:40.535
Yeah.

00:28:40.535 --> 00:28:40.605
Um.

00:28:40.765 --> 00:28:41.925
You still feel that way?

00:28:42.805 --> 00:28:43.715
Oh yeah, absolutely.

00:28:43.775 --> 00:28:45.585
There's a, there's
a film called WALL-E

00:28:46.350 --> 00:28:47.790
that I thought was
one of the most genius

00:28:47.790 --> 00:28:48.780
films ever created.

00:28:49.350 --> 00:28:51.540
And in this little
animated film, uh,

00:28:51.570 --> 00:28:55.710
humans are relegated to
sitting in homeostasis

00:28:55.710 --> 00:28:57.240
and you can watch
the movie and figure

00:28:57.240 --> 00:28:57.960
out what that means.

00:28:57.960 --> 00:29:01.560
But, um, I honestly feel
like you're not, I don't

00:29:01.560 --> 00:29:04.830
live my best life, uh,
sitting on my couch.

00:29:04.920 --> 00:29:07.470
That's not when I'm
experiencing building

00:29:07.470 --> 00:29:10.800
memories and learning and
becoming better connected

00:29:10.800 --> 00:29:12.780
with my planet or my
friends or whatever.

00:29:13.580 --> 00:29:16.790
So I, I, I quite
embrace the district

00:29:17.050 --> 00:29:19.420
of homeostasis and
reminding yourself that

00:29:19.420 --> 00:29:22.600
you're alive and, um,
reminding yourself that

00:29:22.600 --> 00:29:24.310
you're a hot blooded
creature that is capable

00:29:24.310 --> 00:29:25.450
all of doing things.

00:29:25.540 --> 00:29:27.970
I think that that feels
good basically, but it's

00:29:27.970 --> 00:29:29.140
also good for your body.

00:29:29.140 --> 00:29:30.130
It's good for your brain.

00:29:30.850 --> 00:29:31.990
Uh, so yeah, it's funny.

00:29:32.020 --> 00:29:33.670
Uh, we put Hank
in some pretty.

00:29:34.754 --> 00:29:37.094
Um, some situations
he's not used to, let's

00:29:37.094 --> 00:29:37.814
just put it that way.

00:29:38.115 --> 00:29:39.705
I think, I think there's
a bit of a difference

00:29:39.705 --> 00:29:43.274
between going to an
go go into, I guess,

00:29:43.604 --> 00:29:46.544
guides, guided lodge
kind of scenarios, you

00:29:46.544 --> 00:29:50.415
know, in common in the
US and then us crazy

00:29:50.415 --> 00:29:52.334
Canadians who are like,
let's walk 10 miles into

00:29:52.334 --> 00:29:54.495
the bush up a river.

00:29:54.679 --> 00:29:56.270
And where there's
nobody and nothing

00:29:56.659 --> 00:29:58.909
and sleep under a tarp
on, in a thunderstorm.

00:29:58.940 --> 00:29:59.149
Yeah.

00:29:59.149 --> 00:30:00.659
So that's, that's the
kind of stuff that

00:30:00.659 --> 00:30:01.320
we put Hank  through.

00:30:01.340 --> 00:30:03.919
That is a bit bad on
me, but in some ways

00:30:03.919 --> 00:30:06.200
I feel, I feel fine
about it because really

00:30:06.200 --> 00:30:07.639
we all need a bit of
a kick in the butt the

00:30:07.639 --> 00:30:09.800
odd time that we're more
capable than we think of.

00:30:09.800 --> 00:30:11.270
And we can, we're
more resilient than

00:30:11.270 --> 00:30:13.155
we, we feel we are.

00:30:13.725 --> 00:30:15.255
And sometimes we're
just not as prepared

00:30:15.255 --> 00:30:15.885
as we should be.

00:30:16.005 --> 00:30:18.405
So that means everything
from the kinds of

00:30:18.405 --> 00:30:20.235
things that Les Stroud
has spent a lot of his

00:30:20.235 --> 00:30:23.535
career teaching people
about, uh, to just basics

00:30:23.535 --> 00:30:26.715
around clothing and back
country equipment, uh,

00:30:26.775 --> 00:30:28.605
which doesn't need to
be a lot, but it needs

00:30:28.605 --> 00:30:30.945
to be something so that,
you know, uh, you know,

00:30:30.945 --> 00:30:32.565
how to, how to take care
of yourself outside.

00:30:34.110 --> 00:30:36.479
Well, Kevin, you take
a lot of people out and

00:30:36.780 --> 00:30:39.209
teach them about foraging
and you introduce them

00:30:39.209 --> 00:30:41.689
to living off the land.

00:30:41.689 --> 00:30:43.800
You introduced them to
hunting and fishing.

00:30:44.490 --> 00:30:48.629
And I think at one point
you said a few years

00:30:48.629 --> 00:30:52.260
back, you made the very
conscious decision to

00:30:52.260 --> 00:30:56.550
start a new hunter on
small game, like grouse,

00:30:56.639 --> 00:30:58.649
as opposed to starting
them on big game.

00:30:58.649 --> 00:31:00.780
And I think that's a
very wise decision.

00:31:01.710 --> 00:31:04.740
But I'm wondering, is
there a story behind why

00:31:04.740 --> 00:31:07.410
he say he took me that
very conscious decision?

00:31:07.580 --> 00:31:08.600
Yeah, because
I'm an idiot.

00:31:08.660 --> 00:31:12.020
And, um, early on,
when we were producing

00:31:12.020 --> 00:31:13.790
From The Wild, we just,
you know, any, any

00:31:13.790 --> 00:31:15.800
friend that expressed
interest in hunting,

00:31:15.800 --> 00:31:17.120
we thought, oh yeah,
we'll take them out.

00:31:17.150 --> 00:31:18.590
Like, what do you
want to go for?

00:31:18.590 --> 00:31:21.185
And they would, um,
well, you know, kind of

00:31:21.185 --> 00:31:23.255
natively and genuinely,
it was just one people

00:31:23.255 --> 00:31:24.185
to have a fun time.

00:31:24.185 --> 00:31:25.085
And what would
interest you?

00:31:26.075 --> 00:31:28.775
The problem is, is that
optically, uh, they would

00:31:28.775 --> 00:31:30.605
watch a series be like,
I want to go after black

00:31:30.605 --> 00:31:33.485
bears, which was really
common and big game or

00:31:33.485 --> 00:31:36.815
a moose, or they want
to hunt grizzly bears

00:31:36.815 --> 00:31:37.775
and wolves or whatever.

00:31:37.775 --> 00:31:39.665
It's just funny what
people kind of feel

00:31:39.665 --> 00:31:41.045
like they can do
right off the get go.

00:31:41.645 --> 00:31:43.865
So we actually introduced
a lot of first-time

00:31:43.865 --> 00:31:46.085
hunters into, into bear
hunting in the spring.

00:31:46.830 --> 00:31:50.310
Uh, and while it's
doable, I just don't

00:31:50.310 --> 00:31:52.949
think it's, uh, it was
after having done it

00:31:52.949 --> 00:31:53.550
for two, three years.

00:31:53.550 --> 00:31:55.110
I realized, man,
this is a mistake.

00:31:55.830 --> 00:31:58.169
Um, the skills, the
skillset that you need

00:31:58.439 --> 00:32:00.990
to hunt a black bear
is, is in the advanced

00:32:00.990 --> 00:32:03.570
level, uh, for a variety
of reasons, including

00:32:03.570 --> 00:32:04.379
that they can kill you.

00:32:04.649 --> 00:32:07.590
And, um, so there
there's that.

00:32:07.590 --> 00:32:10.635
And then, um, you know,
have having introduced

00:32:10.635 --> 00:32:13.745
some people to something
as benign is walking the

00:32:13.754 --> 00:32:16.095
roads for grouse, uh,
that seemed like a lot

00:32:16.095 --> 00:32:17.175
better place to start.

00:32:17.205 --> 00:32:18.675
Your life's a
lot less at risk.

00:32:18.675 --> 00:32:20.055
There's a lot less
that can go wrong.

00:32:20.475 --> 00:32:23.445
And so, uh, I wish I had,
uh, maybe thought of that

00:32:23.565 --> 00:32:25.514
little nugget of wisdom
sooner, but yeah, I would

00:32:25.514 --> 00:32:27.675
advise anybody mentoring
people in the world

00:32:27.675 --> 00:32:31.160
of hunting or fishing,
like start, start small.

00:32:31.160 --> 00:32:33.379
Start easy, start
with easy wins so that

00:32:33.440 --> 00:32:36.080
it's fun for people
rather than bunk.

00:32:36.110 --> 00:32:38.840
Like don't go on a
mountain sheep hunt as

00:32:38.840 --> 00:32:40.730
your first hunting trip
ever go for something a

00:32:40.730 --> 00:32:41.660
little, a little easier.

00:32:42.200 --> 00:32:44.750
Um, yeah, so I don't
know, we learned kind

00:32:44.750 --> 00:32:46.370
of the hard way and
make some mistakes.

00:32:46.370 --> 00:32:47.930
And one of the things
about the show though,

00:32:48.379 --> 00:32:49.970
and I would say Wild
Harvest is the same.

00:32:50.670 --> 00:32:52.710
Is we're not, not
afraid to make mistakes

00:32:52.710 --> 00:32:54.960
on camera, not afraid
to have lived through

00:32:54.960 --> 00:32:57.899
some of our learning on
camera, uh, and to be

00:32:57.899 --> 00:33:00.510
better people and better
outdoorsmen, uh, you

00:33:00.510 --> 00:33:02.660
know, a few shows down
the road than we started.

00:33:02.660 --> 00:33:04.070
There's no  shame in
that in my opinion.

00:33:05.070 --> 00:33:05.659
I like that.

00:33:06.679 --> 00:33:10.920
Now Paul, I know you've
talked about overlooked

00:33:10.920 --> 00:33:14.040
or hated type of wild
foods that are often

00:33:14.040 --> 00:33:16.920
treated like weeds, are
sprayed with chemicals

00:33:16.920 --> 00:33:18.390
are destroyed because
it's interfering

00:33:18.390 --> 00:33:20.660
with crops that are
commercially growing.

00:33:21.710 --> 00:33:26.540
Uh, once people start
to really, they watch

00:33:26.570 --> 00:33:29.330
Wild Harvest and they
start embracing what

00:33:29.330 --> 00:33:30.680
they can actually find.

00:33:30.680 --> 00:33:31.940
And like you say, you
can go in your back

00:33:31.940 --> 00:33:35.700
alley, you can, you can
forage on the sidewalk

00:33:35.730 --> 00:33:37.890
really, if you, if you
know what to look for.

00:33:38.490 --> 00:33:41.820
Uh, as a chef, what
would be some of your

00:33:41.820 --> 00:33:46.620
favorite wild foraged
foods that, uh, you

00:33:46.620 --> 00:33:48.420
would like to cook with?

00:33:50.270 --> 00:33:52.370
Oh, that is, um.

00:33:52.460 --> 00:33:53.240
That's a good question.

00:33:53.720 --> 00:33:57.290
Yeah, because there's
so many, and I think

00:33:57.320 --> 00:34:05.054
the past, um, year of my
education when it comes

00:34:05.054 --> 00:34:06.195
to forged ingredients.

00:34:06.705 --> 00:34:11.384
Uh, I can say that
almost everything that,

00:34:11.415 --> 00:34:15.554
uh, we have brought
in from, from the wild

00:34:15.554 --> 00:34:18.495
has been delicious and
it all has a place.

00:34:18.764 --> 00:34:22.364
Um, there's definitely
some considerations which

00:34:22.364 --> 00:34:24.165
would be based on volume.

00:34:24.600 --> 00:34:29.060
And some things are
definitely easier to, to

00:34:29.120 --> 00:34:32.189
get, uh, a large volume
of products without

00:34:32.189 --> 00:34:33.719
damaging the environment.

00:34:34.080 --> 00:34:35.609
Uh, fireweed would
be one of those

00:34:35.609 --> 00:34:37.770
things, uh, especially
this time of year.

00:34:38.189 --> 00:34:41.009
Uh, and that's the big
thing you don't want to

00:34:41.009 --> 00:34:44.759
go out and harvest and
damage the environment.

00:34:44.790 --> 00:34:48.840
Which, uh, I think
fundamentally

00:34:48.870 --> 00:34:51.029
changes how I think
of the ingredients.

00:34:51.480 --> 00:34:54.179
Uh, as an example
of something like a

00:34:54.179 --> 00:34:56.759
delicate, beautiful
little flower called

00:34:56.759 --> 00:35:00.270
spring beauty is
delicious, I wish I had

00:35:00.660 --> 00:35:04.590
buckets full, but that's
not the way they grow.

00:35:04.830 --> 00:35:08.640
So it's capitalizing
on things that do have

00:35:08.640 --> 00:35:10.950
volume attached to
them and serving them

00:35:10.950 --> 00:35:14.279
in a way that I can
showcase the abundance.

00:35:14.730 --> 00:35:19.590
Or um, really dialing it
down and having things

00:35:19.590 --> 00:35:24.750
that are more dear, uh,
and the way they grow

00:35:24.990 --> 00:35:27.450
and challenge them the
way they grow and, and

00:35:27.450 --> 00:35:30.270
really tell that story
on a plate as well.

00:35:30.690 --> 00:35:36.060
Uh, and aside from that,
really the, the big thing

00:35:36.060 --> 00:35:39.210
that I've learned is a
lot of the elements, um,

00:35:40.110 --> 00:35:44.205
when it comes to flavor,
uh, that wild ingredients

00:35:44.205 --> 00:35:48.405
present are very similar
to what you have in

00:35:48.405 --> 00:35:51.705
commercialized production
of, of produce.

00:35:52.065 --> 00:35:53.625
Uh, there's some,
some ingredients

00:35:53.655 --> 00:35:54.225
that are better.

00:35:54.225 --> 00:35:57.695
There's some that are
sweet and, uh, it's,

00:35:57.695 --> 00:36:00.435
it's really, as a
skillset, uh, working

00:36:00.435 --> 00:36:02.175
with wild ingredients,
it's no different

00:36:02.175 --> 00:36:05.775
than working with a
typical ingredients

00:36:05.775 --> 00:36:07.755
that you could buy
in a supermarket.

00:36:08.275 --> 00:36:09.585
One of your favorites,
Paul, I'm going

00:36:09.585 --> 00:36:10.335
to interject.

00:36:11.055 --> 00:36:12.735
Uh, I know is milkweed.

00:36:12.735 --> 00:36:13.935
And that's a great
example of what you're

00:36:13.935 --> 00:36:15.855
talking about, where
it's a plant you

00:36:15.855 --> 00:36:17.715
have to go easy on,
uh, for a variety of

00:36:17.715 --> 00:36:19.995
sustainability reasons
is, uh, surrounding

00:36:19.995 --> 00:36:21.465
the Monarch butterfly
and other things.

00:36:21.465 --> 00:36:24.735
But, uh, holy heck, is
that a delicious piece of

00:36:24.735 --> 00:36:25.905
green vegetable, right?

00:36:25.905 --> 00:36:28.375
But like, and again, to
your point, it tastes

00:36:28.375 --> 00:36:30.024
a lot, like you would
expect of a delicious

00:36:30.024 --> 00:36:30.745
green vegetable.

00:36:30.745 --> 00:36:32.365
It's not going to
challenge people's

00:36:32.754 --> 00:36:33.984
understanding of food.

00:36:34.044 --> 00:36:36.475
Um, cat tail also
with it's cu, kind of

00:36:36.475 --> 00:36:38.004
cucumbery spicy notes.

00:36:38.544 --> 00:36:39.564
Um, really familiar.

00:36:39.564 --> 00:36:41.975
It's not much of a
reach, for your palette.

00:36:41.995 --> 00:36:43.345
Now I wouldn't say
many of the ingredients

00:36:43.345 --> 00:36:45.570
we have, spring
beauty, the little,

00:36:45.870 --> 00:36:47.160
little tubers blow.

00:36:47.160 --> 00:36:48.960
It tastes like petite,
like shockingly,

00:36:48.960 --> 00:36:49.770
like potatoes.

00:36:50.310 --> 00:36:53.490
So they're not, again,
just not, not as, not

00:36:53.490 --> 00:36:54.420
as weird as you think.

00:36:54.630 --> 00:36:56.430
Whenever people
think, oh, wild food,

00:36:56.460 --> 00:36:57.120
oh, that's weird.

00:36:57.120 --> 00:36:58.530
Or, oh, forge,
that's weird.

00:36:58.530 --> 00:37:00.450
I think, yeah,
blueberries, raspberries,

00:37:00.450 --> 00:37:01.050
strawberries.

00:37:01.050 --> 00:37:02.700
There's lots of things
that we know in the world

00:37:02.700 --> 00:37:06.300
of food in agriculture
that are from the wild.

00:37:06.300 --> 00:37:08.400
And, uh, and
they're not weird.

00:37:08.400 --> 00:37:10.110
It's not nearly as
bizarre as you think.

00:37:11.010 --> 00:37:11.280
Yeah.

00:37:11.760 --> 00:37:12.720
And then there's
rock tripe.

00:37:13.425 --> 00:37:14.385
So there's some
weird things.

00:37:15.705 --> 00:37:18.825
Rock tripe is, uh, yeah,
that was the challenge.

00:37:20.835 --> 00:37:22.565
Well, I really like
the fact that you

00:37:22.565 --> 00:37:26.315
guys, I emphasize
ethical harvesting.

00:37:26.795 --> 00:37:28.715
You're not just going
out there, wipe it out

00:37:28.715 --> 00:37:32.105
a full patch and you're
drawing the connection to

00:37:32.105 --> 00:37:35.885
how this is a food source
and an important part of

00:37:36.035 --> 00:37:38.765
the biology and the, the
makeup for other animals.

00:37:38.765 --> 00:37:39.515
Like you're just
saying there, the

00:37:39.515 --> 00:37:40.565
Monarch butterfly.

00:37:42.435 --> 00:37:45.225
I got to imagine that
putting a show like Wild

00:37:45.225 --> 00:37:50.700
Harvest, is going to have
a two pronged approach

00:37:50.760 --> 00:37:53.220
of number one, educating
people, but it's also

00:37:53.220 --> 00:37:54.960
going to encourage
people to get out there

00:37:54.960 --> 00:37:56.910
and start foraging.

00:37:57.210 --> 00:38:00.390
Have, have you noticed,
and like, particularly

00:38:00.390 --> 00:38:02.580
with COVID, I've been
finding there's more

00:38:02.580 --> 00:38:04.440
and more interest,
people talking to

00:38:04.440 --> 00:38:06.660
me about hunting and
foraging and fishing and

00:38:06.990 --> 00:38:08.070
being self-sufficient.

00:38:08.070 --> 00:38:10.050
Have you, have you
guys noticed there's

00:38:10.080 --> 00:38:12.900
a marked increase in
the demand for this

00:38:12.900 --> 00:38:13.680
kind of knowledge?

00:38:13.770 --> 00:38:15.959
And also, have you
noticed that your, maybe

00:38:15.959 --> 00:38:17.669
some of your favorite
spots are starting to get

00:38:17.669 --> 00:38:20.430
wiped out because of new
people getting into it?

00:38:22.129 --> 00:38:24.140
Well, I'd say last year
I noticed a big bump up.

00:38:24.229 --> 00:38:27.949
We started seeing like
trailer, you know,

00:38:28.035 --> 00:38:30.495
uh, campgrounds that
didn't exist before in

00:38:30.495 --> 00:38:32.205
the, on crown land in
the middle of nowhere.

00:38:32.984 --> 00:38:34.604
Uh, and that be
those quite common.

00:38:34.634 --> 00:38:36.435
But, um, I would say
this year, we're finding

00:38:36.435 --> 00:38:37.424
the complete opposite.

00:38:37.484 --> 00:38:38.115
Why?

00:38:38.115 --> 00:38:39.825
I don't know, it's
like people burned out

00:38:39.825 --> 00:38:41.055
on that and I'm like,
oh, maybe this isn't

00:38:41.055 --> 00:38:42.435
so bad and I don't
have to be so smart.

00:38:42.435 --> 00:38:45.920
And so self-sufficient,
um, but yeah, I,

00:38:45.920 --> 00:38:48.270
I, I have a few
opinions on this.

00:38:48.450 --> 00:38:51.510
Um, and we've, again,
covered a lot of this

00:38:51.510 --> 00:38:54.300
on camera, but, uh,
I'm personally of

00:38:54.300 --> 00:38:56.340
the opinion, and I
know Les is largely

00:38:56.370 --> 00:38:58.540
philosophically aligned
and Paul probably too.

00:38:58.560 --> 00:39:01.800
That uh, our objective
is to introduce people

00:39:01.800 --> 00:39:03.090
to these species so
that they actually

00:39:03.090 --> 00:39:03.690
care about them.

00:39:03.690 --> 00:39:06.150
And in, so doing in
caring about them and

00:39:06.150 --> 00:39:08.670
knowing about them
might care a little

00:39:08.670 --> 00:39:10.980
more about how we do
our forestry or how we

00:39:10.980 --> 00:39:12.990
do some of our other
resource extraction.

00:39:13.620 --> 00:39:18.600
Um, for example, uh,
oh boy, uh, chaga is

00:39:18.600 --> 00:39:19.500
a perfect example.

00:39:19.500 --> 00:39:21.540
I've been, I had my
hand slapped on social

00:39:21.540 --> 00:39:23.670
media for pictures
of harvesting chaga,

00:39:23.670 --> 00:39:25.140
and people like to
really talk about the

00:39:25.140 --> 00:39:27.210
sustainability of chaga
harvest and chaga is

00:39:27.210 --> 00:39:29.970
a fungus, uh, kind of
like a coffee tasting.

00:39:29.970 --> 00:39:32.280
Delicious, good for you,
antioxidant fungus, it's

00:39:32.280 --> 00:39:33.090
really, really great.

00:39:33.390 --> 00:39:34.770
I love it, we
use it at home.

00:39:35.430 --> 00:39:37.950
But my, my knee jerk
reaction to that is.

00:39:38.745 --> 00:39:40.785
When you use your paper
towel today, or your

00:39:40.785 --> 00:39:43.395
toilet paper, did you
discuss with it, the

00:39:43.425 --> 00:39:45.915
sustainability of the
chaga harvest and the

00:39:45.915 --> 00:39:48.195
clear cuts that generated
those paper products are

00:39:48.195 --> 00:39:50.265
the ones that we shipped,
shipped, shipped to

00:39:50.265 --> 00:39:51.555
China or somewhere else?

00:39:52.365 --> 00:39:54.045
Uh, we don't, we
don't think about

00:39:54.045 --> 00:39:54.795
sustainability.

00:39:54.795 --> 00:39:55.965
You know, people
get pretty fussy

00:39:55.965 --> 00:39:57.585
about sustainability
with forging.

00:39:58.170 --> 00:40:01.380
But then we just
completely like mow the

00:40:01.380 --> 00:40:03.510
boreal forest or, or
any other ecosystem or

00:40:03.510 --> 00:40:06.690
completely destroy the
grasslands ecosystem

00:40:06.690 --> 00:40:08.460
with agriculture and
fence lines and such,

00:40:08.460 --> 00:40:10.050
and don't really think
anything of that.

00:40:10.650 --> 00:40:14.220
So to me to get to too,
in my face about, uh,

00:40:14.310 --> 00:40:16.950
sustainable foraging,
when we have all those

00:40:16.950 --> 00:40:20.400
other practices as
a species is, uh, is

00:40:20.400 --> 00:40:21.450
just a moot point.

00:40:21.450 --> 00:40:23.190
There's just, it's,
there's so much bigger

00:40:23.190 --> 00:40:24.280
issues to discuss.

00:40:24.300 --> 00:40:27.480
And then did I pick
the chaga at the top

00:40:27.480 --> 00:40:28.920
of the tree and the
bottom of the tree?

00:40:30.770 --> 00:40:32.990
It's funny what people
get their knickers in

00:40:32.990 --> 00:40:34.160
a twist over isn't it.

00:40:35.234 --> 00:40:35.625
Yeah.

00:40:35.625 --> 00:40:37.484
And how blind they are
to the fact that they

00:40:37.484 --> 00:40:39.225
live in a wild space.

00:40:39.285 --> 00:40:41.654
You know, I live in the
city, it's in a wild

00:40:41.654 --> 00:40:43.395
space, it's an ecosystem.

00:40:43.665 --> 00:40:44.265
It is.

00:40:44.535 --> 00:40:46.484
People don't think
of that, but that's

00:40:46.484 --> 00:40:47.205
how it works.

00:40:47.955 --> 00:40:50.415
And, uh, yeah, and,
and the impact and the

00:40:50.415 --> 00:40:52.125
general day-to-day impact
that they have on the

00:40:52.125 --> 00:40:53.845
environment, people
are pretty blind to.

00:40:54.254 --> 00:40:56.475
Which is another reason
that I think encouraging

00:40:56.475 --> 00:40:59.685
people to get outside
and explore what's in

00:40:59.685 --> 00:41:01.875
their back alley, like
Paul, to Paul's point.

00:41:01.970 --> 00:41:04.340
If they find out holy
crap, I just saw someone

00:41:04.340 --> 00:41:06.860
spray right where we
pick our dandelions

00:41:06.860 --> 00:41:10.100
every spring that makes
you not feel happy.

00:41:10.340 --> 00:41:12.050
And then you maybe you'll
do something about it.

00:41:12.110 --> 00:41:14.480
Maybe you'll maybe you'll
say something, maybe

00:41:14.840 --> 00:41:17.960
being our policy will
change so that we're not,

00:41:18.020 --> 00:41:20.860
you know, doing, making
stupid moves uh, uh,

00:41:20.890 --> 00:41:24.220
in, in our environment
just to suit aesthetics

00:41:24.220 --> 00:41:25.900
or something shallow,
and maybe we'll have

00:41:25.900 --> 00:41:28.090
a broader perspective
on how we interact

00:41:28.090 --> 00:41:29.080
with the environment.

00:41:29.080 --> 00:41:31.000
So that's my
take on that.

00:41:31.090 --> 00:41:33.100
So yeah, we'll encourage
people to forge more.

00:41:33.340 --> 00:41:34.779
Yeah, there'll,
they'll have a bigger

00:41:34.779 --> 00:41:37.029
impact on wild things.

00:41:37.480 --> 00:41:38.410
Cool, great.

00:41:38.440 --> 00:41:41.470
Because then when there's
a permit to go out to a

00:41:41.470 --> 00:41:43.630
forestry management area,
that's going to wipe out

00:41:43.630 --> 00:41:45.670
5,000 hectares of forest.

00:41:46.000 --> 00:41:47.880
Maybe someone will
stand up and say, whoa,

00:41:47.880 --> 00:41:48.580
whoa, whoa, whoa, whoa.

00:41:48.610 --> 00:41:49.120
Maybe not.

00:41:51.419 --> 00:41:53.910
It that's one thing
I find the show does

00:41:53.970 --> 00:41:59.189
very well, is it shows
how we are all apart

00:41:59.399 --> 00:42:02.100
of the environment and
it's not, hey, there's

00:42:02.100 --> 00:42:03.330
nature and there's me.

00:42:03.660 --> 00:42:03.930
Yeah.

00:42:04.319 --> 00:42:05.250
There's nature.

00:42:05.250 --> 00:42:07.350
And here's the plants
and there's the animals

00:42:07.350 --> 00:42:09.540
and there's man or human.

00:42:10.580 --> 00:42:11.790
Well I'm glad
that comes across.

00:42:12.839 --> 00:42:13.860
Oh, yeah, no, it does.

00:42:13.920 --> 00:42:14.580
It does.

00:42:14.700 --> 00:42:19.410
And it's a, it's like,
um, and I mentioned it

00:42:19.410 --> 00:42:24.210
before Shane Mahoney,
uh, back east, he's a

00:42:24.720 --> 00:42:28.650
prolific conservationist
and a hell of an order.

00:42:29.549 --> 00:42:31.850
And he says, you know,
I'm quite often, I'm,

00:42:31.980 --> 00:42:35.130
I'm asked about how can
I square myself with

00:42:35.130 --> 00:42:37.680
the fact that I love
animals and that I hunt.

00:42:37.680 --> 00:42:40.230
And he says, it's,
it's not a question

00:42:40.230 --> 00:42:42.569
of there being a
different set of rules

00:42:42.569 --> 00:42:44.340
for them in a different
set of rules for me.

00:42:44.340 --> 00:42:47.700
The question is I am one
of them, or the fact is I

00:42:47.700 --> 00:42:50.700
am one of them and we all
work together and we have

00:42:50.700 --> 00:42:54.420
to take a look at how
that all comes into play.

00:42:54.450 --> 00:42:57.120
And that's, that's one
of the takeaways that I

00:42:57.120 --> 00:42:58.830
see on, on Wild Harvest.

00:42:59.630 --> 00:42:59.930
Yeah.

00:43:00.049 --> 00:43:01.190
I'm glad that
comes across.

00:43:01.250 --> 00:43:03.710
We absolutely are part
of the ecosystem that

00:43:03.740 --> 00:43:06.170
you, that we live in and
every decision you make

00:43:06.170 --> 00:43:08.610
every day, impacts that.

00:43:08.850 --> 00:43:10.980
And if you don't want to
consume a living thing,

00:43:11.040 --> 00:43:12.060
then you choose death.

00:43:12.210 --> 00:43:14.970
Like as humans too, to
live, we're killing a

00:43:14.970 --> 00:43:15.960
species of something.

00:43:16.560 --> 00:43:18.779
And I'm not very
speciesist as Paul knows,

00:43:18.960 --> 00:43:20.700
it doesn't matter to me,
whether it's a rabbit

00:43:20.700 --> 00:43:24.360
or a deer or a bear
or a fish or a plant.

00:43:24.930 --> 00:43:27.180
Or a fruit or something,
like something's life

00:43:27.180 --> 00:43:29.970
is ending and it's, you
know what, to be honest,

00:43:30.030 --> 00:43:32.190
in, in the shooting of
the show, Les and Paul

00:43:32.190 --> 00:43:34.100
and I talk a lot more
about this thing gets

00:43:34.100 --> 00:43:35.240
edited into the show.

00:43:35.600 --> 00:43:36.080
Right Paul?

00:43:36.590 --> 00:43:37.550
We talk about it a lot.

00:43:37.779 --> 00:43:38.330
It's, it's.

00:43:38.330 --> 00:43:38.580
Yep, daily.

00:43:38.580 --> 00:43:41.300
It's really present in
everybody bloody episode

00:43:41.300 --> 00:43:42.950
where we're talking about
interestingly, like just

00:43:43.010 --> 00:43:46.760
the ethics of harvesting
a tree or the ethics of

00:43:46.760 --> 00:43:49.880
harvesting a plant and
how we approach nature

00:43:49.880 --> 00:43:52.610
and what we, you know,
kind of how maybe at what

00:43:52.610 --> 00:43:54.665
we should be doing rather
than what we're doing.

00:43:55.475 --> 00:43:56.765
And so anyway, Paul,
do you wanna speak

00:43:56.765 --> 00:43:57.215
to that at all?

00:43:57.215 --> 00:43:58.715
Like how has that
been important to you?

00:43:59.605 --> 00:44:07.705
Uh, I, it's, it's great
to hear, um, that your,

00:44:07.705 --> 00:44:12.865
your take has really
been what we've been

00:44:12.865 --> 00:44:14.755
desiring from a project.

00:44:15.085 --> 00:44:17.875
Uh, and I think one of
the biggest wins and

00:44:18.345 --> 00:44:21.404
I'll, I know that when
Kevin, Les and I are

00:44:21.404 --> 00:44:23.984
in the field, I mean,
it's, it is organic,

00:44:24.035 --> 00:44:26.234
it's legitimate,
it's unscripted.

00:44:26.595 --> 00:44:28.935
Um, it is just
capturing that moment.

00:44:29.475 --> 00:44:32.325
But the way that the
story's been told

00:44:32.325 --> 00:44:35.565
when it comes to the
edit, I think really

00:44:35.835 --> 00:44:37.575
shows that very well.

00:44:37.634 --> 00:44:41.984
And I also have to add,
um, the, the timeliness

00:44:42.134 --> 00:44:43.935
of this with COVID.

00:44:43.964 --> 00:44:46.485
We, we didn't start
this knowing that

00:44:46.485 --> 00:44:48.915
COVID was going to be
a thing and everyone

00:44:48.915 --> 00:44:51.345
would just was going
to be dealing with it.

00:44:51.825 --> 00:44:56.505
But, um, what's been one
of the most satisfying

00:44:56.505 --> 00:44:59.685
things is to read some
of the emails coming

00:44:59.685 --> 00:45:02.595
in from, uh, people
that have been watching

00:45:02.595 --> 00:45:04.425
the show and, and
quite a few people.

00:45:04.425 --> 00:45:06.315
And this is what
shocks me and Kevin.

00:45:06.775 --> 00:45:08.775
Has heard me say
this a few times.

00:45:08.835 --> 00:45:11.595
We've we've got both
male and female people

00:45:11.595 --> 00:45:13.635
saying your show
brought me to tears.

00:45:14.055 --> 00:45:15.915
It's about time there's
something like this.

00:45:15.915 --> 00:45:18.825
I felt connected, I felt
part of a bigger picture

00:45:19.155 --> 00:45:22.635
watching your show
and really that that's

00:45:22.635 --> 00:45:23.475
kind of the ambition.

00:45:23.475 --> 00:45:27.945
We want people to go
outdoors and to breathe

00:45:27.975 --> 00:45:30.345
the air, to take a
moment acknowledge where

00:45:30.345 --> 00:45:32.445
they are in this world.

00:45:32.445 --> 00:45:37.354
And, and who we are in
this world, what, what

00:45:37.365 --> 00:45:40.814
we are as a species,
um, might be a little

00:45:40.814 --> 00:45:42.915
bit further down a
rabbit hole that the

00:45:42.915 --> 00:45:44.055
show doesn't speak of.

00:45:44.055 --> 00:45:46.725
But we do, as Kevin was
saying, when, when we

00:45:46.725 --> 00:45:49.575
are together and we're
talking about things

00:45:49.575 --> 00:45:53.625
and the connectivity of
it all, um, how plants

00:45:53.654 --> 00:45:55.694
do, you know, there's
scientific proof,

00:45:55.754 --> 00:45:56.834
proof that plants do.

00:45:56.834 --> 00:45:59.055
Communicate to each
other, that the forest

00:45:59.055 --> 00:46:00.314
looks after the forest.

00:46:00.734 --> 00:46:05.640
Um, we're, we're all
tuned into to this world.

00:46:05.640 --> 00:46:09.630
And you know, when the,
the number one battle

00:46:09.630 --> 00:46:12.770
right now, um, for our
species is fighting

00:46:12.770 --> 00:46:17.970
algorithms and the
polarization of, of,

00:46:18.000 --> 00:46:21.750
uh, politics and how
something like COVID

00:46:21.780 --> 00:46:23.610
instead of bringing
people together, seems

00:46:23.610 --> 00:46:26.280
that it's divided
people in many ways.

00:46:26.790 --> 00:46:30.450
And that's, that's not.

00:46:31.125 --> 00:46:32.745
Really the place that
we want to exist.

00:46:32.745 --> 00:46:37.575
We want to tell a story
about togetherness

00:46:37.845 --> 00:46:42.405
and we are a part of
a huge collective and

00:46:42.435 --> 00:46:45.915
our energies do melt
and we do combine and

00:46:45.915 --> 00:46:49.395
we are small pieces
in a greater sum.

00:46:49.875 --> 00:46:53.925
And, um, yeah, with
all that being said,

00:46:54.165 --> 00:46:57.645
uh, again, to, to hear
you say that Travis,

00:46:57.645 --> 00:46:59.970
that, that you picked
up on that from, from

00:46:59.970 --> 00:47:02.640
watching the show,
means a lot to, to us.

00:47:03.859 --> 00:47:06.419
And, and just one more
thing is to, to Les

00:47:06.419 --> 00:47:12.480
Stroud's credit, um, he
is, uh, highly attentive

00:47:12.480 --> 00:47:14.790
to these concepts and
he knows that there's,

00:47:15.180 --> 00:47:16.680
we have to dribble
it into the show.

00:47:16.680 --> 00:47:18.540
We can't just hammer
this in, like be

00:47:18.540 --> 00:47:19.350
preachy about it.

00:47:19.350 --> 00:47:21.870
So let's, let's slide
those little lines in

00:47:21.870 --> 00:47:23.820
there that make people
aware that this is

00:47:23.820 --> 00:47:24.630
where our head's at.

00:47:24.725 --> 00:47:26.795
And without, uh, making
the show, you know,

00:47:26.825 --> 00:47:30.425
to too spiritual or
esoteric or a high

00:47:30.425 --> 00:47:32.525
concept and let's try
and keep it like on

00:47:32.615 --> 00:47:33.545
it's feet on the ground.

00:47:33.545 --> 00:47:35.404
So I give him credit
for that because we

00:47:35.404 --> 00:47:37.175
could spend a lot more
time diving into this

00:47:37.235 --> 00:47:39.485
uh, but, uh, instead
we do it in moderation.

00:47:40.135 --> 00:47:41.815
You know, I think there's
probably a desire out

00:47:41.815 --> 00:47:43.195
there, in moderation.

00:47:43.315 --> 00:47:45.695
I think there is a
desire, desire there

00:47:45.705 --> 00:47:48.825
for people to, uh,
to hear more of that.

00:47:48.825 --> 00:47:51.555
Maybe, maybe it's not on
the Wild Harvest show.

00:47:51.645 --> 00:47:54.015
I mean, you got to speak
to that algorithm and you

00:47:54.015 --> 00:47:56.685
got to speak to, if you
want to get the message

00:47:56.685 --> 00:47:58.245
out, you want to be able
to do it in a way where

00:47:58.305 --> 00:48:00.135
people will actually be
watching and listening.

00:48:00.725 --> 00:48:05.075
But, uh, I wonder if a
Wild Harvest, uh, around

00:48:05.075 --> 00:48:08.275
the campfire wild harvest
outtakes, or just those

00:48:08.285 --> 00:48:11.135
conversations that happen
outside, I think are,

00:48:11.165 --> 00:48:12.245
are very important.

00:48:12.245 --> 00:48:14.375
And I think there is
a desire that people

00:48:14.375 --> 00:48:17.405
want to hear about that
because that whole idea

00:48:17.405 --> 00:48:21.785
of interconnectedness
and, uh, the spirituality

00:48:21.785 --> 00:48:24.065
of all of that, the
esoteric sort of concept

00:48:24.065 --> 00:48:24.935
behind all of that.

00:48:25.470 --> 00:48:28.890
Is something that has
sort of been missing

00:48:29.040 --> 00:48:31.800
from the conversation
for, for some time.

00:48:31.830 --> 00:48:35.520
And I think when I talk
to other people, I do

00:48:35.520 --> 00:48:38.170
get the sense that there
is a craving for that.

00:48:38.540 --> 00:48:38.870
Yeah.

00:48:38.870 --> 00:48:40.130
And that there's an
you talk, you don't

00:48:40.130 --> 00:48:41.810
have to talk to money
outdoorsmen with a lot

00:48:41.810 --> 00:48:45.650
of experience that, to,
to find that, um, that

00:48:45.650 --> 00:48:48.319
spirituality seep in
again, that discussion.

00:48:48.410 --> 00:48:52.640
Spirituality that would
have existed a few you

00:48:52.640 --> 00:48:54.410
know, a few hundred
years ago by default

00:48:54.410 --> 00:48:56.660
in any, you know, any
group of people that

00:48:56.660 --> 00:48:58.580
live connected to the
outside and connected

00:48:58.580 --> 00:49:00.740
to the world in a
very different way.

00:49:00.800 --> 00:49:02.930
Um, yeah, we certainly
went through a disconnect

00:49:02.930 --> 00:49:04.610
period, but I don't, I
don't disagree with you.

00:49:04.610 --> 00:49:05.750
There's an
appetite for it.

00:49:06.290 --> 00:49:07.910
I would say we dive a
little deeper into it

00:49:07.910 --> 00:49:09.800
in From The Wild, as
far as challenging, kind

00:49:09.800 --> 00:49:10.730
of some of the ideas.

00:49:11.430 --> 00:49:13.170
Uh, like challenging,
lots of ideas,

00:49:13.170 --> 00:49:15.000
everything from like
the militarization of

00:49:15.000 --> 00:49:18.240
hunting with camouflage
and night vision and.

00:49:18.360 --> 00:49:18.590
Drones.

00:49:18.590 --> 00:49:20.190
Semi-automatic
weapons and drones.

00:49:20.190 --> 00:49:20.340
Yeah.

00:49:20.820 --> 00:49:23.910
To, um, you know, to, to
those kinds of things,

00:49:23.910 --> 00:49:25.890
those kinds of concepts
about our connectedness

00:49:25.890 --> 00:49:28.490
to nature and that,
uh, and the oneness

00:49:28.580 --> 00:49:29.930
of, of the whole thing.

00:49:29.930 --> 00:49:33.380
So, uh, we do, we do
dabble it in that series

00:49:33.380 --> 00:49:35.150
because we have, uh,
you know, I don't know,

00:49:35.150 --> 00:49:37.550
just kind of a broader
mandate, I suppose.

00:49:37.550 --> 00:49:40.250
And so it, it, it does
get found there, but I

00:49:40.250 --> 00:49:41.030
don't disagree with you.

00:49:41.030 --> 00:49:42.350
There's probably an
entire series that

00:49:42.350 --> 00:49:43.910
needs to be built
just around that idea.

00:49:45.880 --> 00:49:47.590
Well, is there any,
I'm looking at the time

00:49:47.590 --> 00:49:50.110
here and a conscious
of the listeners want

00:49:50.110 --> 00:49:51.970
to make sure that,
uh, on their drive in

00:49:51.970 --> 00:49:54.070
they're able to get most
of the conversation.

00:49:54.690 --> 00:49:56.400
Uh, is there anything
else that we should

00:49:56.400 --> 00:49:57.210
be touching on?

00:50:00.980 --> 00:50:04.640
Oh, I don't know.

00:50:05.060 --> 00:50:08.450
Uh, Kevin, can you
think of anything?

00:50:10.310 --> 00:50:10.819
Uh, nope.

00:50:10.880 --> 00:50:12.430
No, we've covered
a lot of ground.

00:50:12.530 --> 00:50:14.930
Um,  I'll leave it in
squarely in your, in your

00:50:14.930 --> 00:50:16.340
lap Travis, as far as
what you want to cover.

00:50:16.790 --> 00:50:17.180
Okay.

00:50:17.270 --> 00:50:21.890
I, if people want to
watch your show, uh, how,

00:50:21.890 --> 00:50:22.759
how can they do that?

00:50:23.339 --> 00:50:24.230
I'll dive into that.

00:50:25.125 --> 00:50:28.005
Um, Wild Harvest is
currently airing on

00:50:28.365 --> 00:50:31.005
400 plus PBS stations
in the United States.

00:50:31.095 --> 00:50:33.375
Uh, so it's being aired
by American public

00:50:33.375 --> 00:50:35.625
television all over
the place, uh, on PBS.

00:50:36.255 --> 00:50:39.945
And, um, so it's there,
it's about to air, um,

00:50:40.605 --> 00:50:43.665
on National Geographic,
Pacific, Asia Pacific.

00:50:44.115 --> 00:50:46.875
Uh, so it'll be in that
market for a while,

00:50:46.875 --> 00:50:49.125
and these are fairly
long licensing terms.

00:50:49.125 --> 00:50:49.425
So.

00:50:49.815 --> 00:50:51.915
Uh, the show will get
looped by, you know,

00:50:51.915 --> 00:50:53.355
different stations
at different times.

00:50:53.355 --> 00:50:55.125
So the timing isn't
exactly, you know,

00:50:55.125 --> 00:50:55.845
a specific thing.

00:50:55.845 --> 00:50:57.525
That's hard to pin down
for folks, but they'll

00:50:57.525 --> 00:50:59.325
have to look it up in
their, in their region.

00:51:00.245 --> 00:51:03.904
Um, From The wild is on,
on, uh, Vimeo on demand

00:51:03.904 --> 00:51:04.775
and always has been.

00:51:04.775 --> 00:51:07.055
So that's, uh, eat
most easily found

00:51:07.055 --> 00:51:09.305
at our website, uh,
FromTheWild.ca has

00:51:09.305 --> 00:51:10.714
all the links to
all the seasons.

00:51:10.895 --> 00:51:14.225
We've got seven of those
being, uh, kind of up

00:51:14.225 --> 00:51:15.365
and ready to watch now.

00:51:16.355 --> 00:51:17.495
And am I missing
anything, Paul?

00:51:18.095 --> 00:51:18.875
Uh, YouTube.

00:51:19.455 --> 00:51:19.964
Oh, yeah.

00:51:20.235 --> 00:51:22.035
Yeah, they're just,
they're on this uh,

00:51:22.065 --> 00:51:24.015
Survivorman, Les Stroud
Survivorman, I think

00:51:24.015 --> 00:51:25.645
is the YouTube channel
and my right Paul?

00:51:25.675 --> 00:51:25.975
Yep.

00:51:25.975 --> 00:51:28.995
And then there's a
playlist, uh, there with

00:51:29.025 --> 00:51:31.515
the wild, Wild Harvest
being aired in, or

00:51:31.545 --> 00:51:34.755
aired, or, uh, available
online where we're not

00:51:34.755 --> 00:51:36.944
geo blocked, uh, which
is a term that means

00:51:36.944 --> 00:51:38.714
that if you're being
aired, for example, in

00:51:38.714 --> 00:51:40.634
the United States, we
can't air that on YouTube

00:51:40.634 --> 00:51:41.234
in the United States.

00:51:41.235 --> 00:51:43.485
So that's available
in Canada, on YouTube

00:51:43.605 --> 00:51:44.455
and other countries.

00:51:46.505 --> 00:51:47.075
Excellent.

00:51:48.075 --> 00:51:51.165
Well, Paul, Kevin,
thank you very much

00:51:51.165 --> 00:51:52.725
for being on The
Silvercore Podcast.

00:51:52.725 --> 00:51:54.645
I really enjoyed speaking
with the two of you.

00:51:55.295 --> 00:51:55.415
Yeah.

00:51:55.415 --> 00:51:55.805
Likewise.

00:51:55.805 --> 00:51:56.465
Thanks for having us.

00:51:56.495 --> 00:51:57.275
Yeah, me too.

00:51:57.425 --> 00:51:58.415
It was a pleasure.