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The Silvercore Podcast explores the mindset and skills that build capable people. Host Travis Bader speaks with hunters, adventurers, soldiers, athletes, craftsmen, and founders about competence, integrity, and the pursuit of mastery, in the wild and in daily life. Hit follow and step into conversations that sharpen your edge.
All right.
What do you got me into?
What are we doing here?
Uh, we are, uh, apparently not learning
from our mistakes from last year, and
we're doing the hot wing challenge again.
So we've got 1, 2, 3, 4, 5, 6.
We have 10 different hot sauces in
front of us, and progressive heat
going from mild to melt your face off.
And this is what Hot ones they put
out this box of, of hot wing sauce?
Yeah, it's a, uh, based on the, based on
the, uh, internet show where you, the,
you know, the Sean Evans interviews people
and, uh, as they go through the interview,
they eat progressively spicier hot wings.
And yeah, we went out and
bought the box set again.
And it's, it is spicy.
You
smell that?
Yeah.
Well, as I sauce the wings, uh,
I was like holding back sneezes.
It's, it, they,
you know what I smell
what?
Fear.
Oh, yes.
No, that, that is palpable.
It's in the air.
So last time we're listening to the
audio of the hot wing challenge, and
you know, I've got energy, I usually
have, my leg is going a mile a minute
just to burn off some of this energy
to keep myself thinking straight.
And you hear,
you know where you're going.
You hear this, click, click, click, click.
And you're like, Travis,
what are you doing here?
Like, what's this?
You're, you can hear your leg underneath.
I'm like, this is weird.
I've never had the before.
And I'm always kind of like
going up and down a DH ding out.
But it wasn't me, was it?
Uh, you know, I think maybe
we don't do a podcast.
Yes.
It was me.
I have a, I have TMJ or whatever.
I don't know.
I have a clicky jaw.
So
too much jaw.
Yeah.
So for anyone that was listening
to the podcast last year, that.
Metronome like clicking
throughout the uh, episode.
That was my jaw clicking.
Yes.
And we ended the podcast last time with
a special surprise that I brought in.
Yes.
It was very special.
Yeah, I figured a little
bear spray at the very end.
Yep.
Of course.
Seeing where it was at.
So I let the bear spray off in a
bag inside this room here, which by
the way, doing podcasts afterwards,
touching the microphone and touching
my eyes like there was residual
bear spray inside the room here.
But we did that for a
very specific reason.
'cause a lot of people probably don't
know that we filmed that episode twice.
Yeah.
And we came up with a saying after that,
that we applied to our life, which was
no half measures because you sauced
everything in a way that you figured
would be fine in our first episode.
And we went through, and by the time we
got to the end, we're like, you know,
it just doesn't feel that hot because
of course they're sitting here in front
of us and they're cold and it's not like
it's just come piping outta the oven.
So the second time through, you basically
doused each one with half a bottle.
Yeah.
Did you go half measures this time?
I did not, no, I did not go half measures.
It was like my fingers are burning
from, from plating these up and yeah.
Yeah.
That's always a good life lesson.
Hot wing challenge.
Wash your hands before
going to the washroom.
Yes.
And after,
of course.
Yes.
But you know, you only gotta
make that mistake once.
Yeah.
Uh, so the purpose behind this
episode, aside from the fact that we
haven't learned from our past mistakes
we never do,
is that you have a brand new podcast
and I figured this would be a fun way
for you and I to sit down and we've got
some questions we can ask each other,
or maybe we'll just throw 'em completely
out and just make it up as we go.
But it'll be a good chance for the Silver
Core Podcast audience to learn about
the Wild Kitchen, your new podcast.
It's, uh, it's probably
a while in the making.
Um, definitely came to fruit fruition.
Thanks to you.
Um, I've definitely benefited
from your five years of expertise
of putting on a podcast.
Um, but I'm super excited to sit down
and eat some wings and, uh, chat about,
chat about why, why we've created
new podcasts, why we're doing it.
Hold on.
Let's eat the wing first.
Okay.
Yeah.
We'll have a wing and let's
start getting into this one.
Okay.
Okay.
What's our first wing here?
Uh, can
you read off
the, yeah, yeah.
Uh, first one is s Okay.
You're gonna have to forgive my horrific,
uh, Spanish Senior Lechuga hot sauce.
I think that means Mr.
Vegetable or Mr. Lettuce.
My Spanish is really horrible, but
it's, uh, lemon, garlic, and habanero.
It, it smelled really good.
You forgot your candle.
My candle.
Yeah.
You know, when we get to the end here,
you gotta have a candle to drink, right?
Oh, yes.
Like the bear spray.
It was like drinking a hot candle.
It
was, or like Homer Simpson.
Mm-hmm.
What was it?
The merciless peppers of queso Zango
grown in the deep forest of primeval by
Guatemalan insane island cap inmates.
Yep.
Is that what we're having right now?
No.
Okay.
No, no, no.
I, I think it, it's
probably gonna taste good.
Oh good.
Um, yeah.
But we'll see.
I'm gonna move the mic a little bit
away from my mouth so people don't
have to listen to the clicking again.
And thanks for the flats.
By the way, the flats are nice when you
got a beard mustache, it's easier to eat.
Hmm.
Mm-hmm.
I like it.
Hmm.
A little bit of spice.
Not too bad.
I'm noticing something though.
Mm-hmm.
It is got more spice at stage
one than we had last time.
I'm also noticing wasn't the last one
we had like called Deba and now that's
like number eight on the list here.
I think De Baum's always in number eight.
Hmm.
I just remember Deba was pretty spicy.
It was the worst by far.
Okay.
Are you done eating?
No.
Okay.
You ate years faster than me.
Yeah.
I got the flats down.
Uhhuh, do you wanna ask a question or?
Yeah.
Why'd you start The Wild Kitchen podcast?
I can hear that clicking.
I know
I can you now the entire rest
of this episode, the audience is
gonna hear this clicking unless I
can figure a way to edit this out.
Sorry guys.
Yeah.
Sorry.
I have to go to the
physio a little bit more.
Uh, why, why did I start it?
Um, a number of reasons.
Um, I think, um, I think there's
people that I wanted to talk to.
And podcast gives me an opportunity to
talk to these people and ask 'em questions
and, and I think some of the stuff that
I'm interested in, I had people tell
me that they're interested in as well.
So it allows me to share what I
love, uh, share what I'm interested
in, and share the things that
I'm learning with other people.
And, um, so far it's
been, it's been amazing.
I've, I've recorded eight episodes now and
talked to some really cool people and I'm
super excited to, uh, have other people
hear the conversations we had and, and
learned some of the cool stuff I learned.
Let me know what they think.
Cool.
So, uh, wild Kitchen Podcast, we'll put
links to that into the description here.
You've had some cool people on already.
Mm-hmm.
You've recorded what,
nine, nine episodes so far?
Uh, including the intro.
Nine.
Yeah, but eight.
Eight where I sat down with,
um, with people and talked.
Yeah.
And that was, that was the
original goal is always mm-hmm.
If you can make it to eight
episodes, you've got a podcast.
'cause apparently, statistically
most podcasts will die
before the eighth episode.
And if you can make it to eight
and pass that, then you got a good
kicking in chance at having something.
So you've got that already prerecorded.
You're gonna be releasing them once
a week, which is a, um, which is a
heavy release cycle, but it's good
for the people listening to it.
Yeah.
And pre i, I pre rele or I prerecorded
all of the episodes as well so
that I could, um, it was planned
out a number of months in advance.
Uh, there was a set group of people
that I really wanted to talk to.
Um.
It was very planned out.
It was very intentional, um, a chance to,
to create the season that, that I really
wanted to create and, and, and per, you
know, put out for people to listen to.
So, I'm so far been super,
super happy with it.
You wanna try the next wing?
Uh, yeah, sure.
Okay.
What is it?
The next one is Karma sauce
liftoff, green tie vibes, and
I don't know about that green
tie.
All right.
Yeah.
So what's the, what's the
heat rating on that one?
Does it tell you?
Oh, the, uh, scoville
units?
Yeah.
Uh, 8,000.
Okay.
Well,
so from zero to regret it's 8,000.
So I don't really understand how
that, that measurement scale, but,
so we've got Petro Bismol out here.
Yeah.
You've got a mystery container
of what, what's it eggnog?
No,
what did you, what did you bring?
Blue cheese dressing that we can drink.
Oh,
dammit.
I forgot the blue cheese dressing.
Um.
It's, uh, hot or chuck chocolate milk.
The hot wings are already getting Daz.
All right, let's see the next one.
Yeah, so for these flats, for
anyone who's watching it, there
is a trick to eating them.
If you can press down and not drop
it, if you can press down on one side
or if you can kind of hold it out,
you can just eat the whole thing.
Just like this.
Anyone watching
and you're done?
Yeah.
I can't do that.
This one tastes pretty good.
Mm-hmm.
I'm not, I'm not getting
the heat on that one.
Mm-hmm.
I felt the heat on the last one.
Mm-hmm.
I can see you've used
just the same amount.
Like you use a good
amount of sauce on these.
Here's what we're gonna do moving forward.
Mm-hmm.
Each one.
Go ahead.
So I heard, I've seen
the actual challenge.
Mm-hmm.
And they call the one the last
dab, or because they put a little
bit extra on right at the end.
Mm-hmm.
Let's do that for each and every one.
I mean, my next one has
a dab on top, but Sure.
Let's do it.
Let's do it.
Okay.
I'm not, I don't have plans for tomorrow.
So, um, here's the next one.
Mm-hmm.
Do we want to dab our own or
pour it off for the other person?
I think the table's a little too
big to pour it on for each other.
Okay.
We're gonna use the table.
Gotcha.
So you separated your
podcast into seasons?
Oh, I feel it now.
It takes a second.
It's like dumb and dumber.
It's like, oh, it doesn't
really, it's not hot.
Just kind of tickles.
Yeah.
It, it definitely, the first
one is a little bit more,
uh, heat forward for sure.
Okay.
So you separated yourself into seasons.
Mm-hmm.
What's the idea behind that?
Um, numerous reasons.
Uh, the main one is, uh.
Uh, there's a lot of
people I wanna talk to.
There's a lot of subjects that
interest me, and having a season
allowed me to put bookends on it.
Uh, it allowed me to keep my focus
as to who I wanted to talk to.
Um, and I think I, I was hoping
for the, for the, for the audience
as well to have just a bit of
a, I don't know, theme to it.
Okay.
I thought, I thought it'd be more fun.
So if I'm, yeah.
I don't think you've told me what your
theme is, but it looks like authors who've
inspired you as your first season theme.
Yeah.
I, I mean, um, I, I sometimes get a little
bit of heat over it, but I, I read books.
I do read books, but most of the
books I do read are cookbooks,
nerd.
I know I'm such a, most of the books
I do read are cookbooks and, um, and
I mean, being, being a chef, it's,
it's something obviously that like's.
Interests me.
I read them though.
Like at bedtime when I'm trying to
fall asleep, I'll like read through a
cookbook and so I, yeah, not all of them.
Mm-hmm.
But most of the people in
the first season were, uh.
People, chefs or people that, uh,
wrote books that really influenced me.
Gotcha.
Yeah.
I'm wondering if we should get a spoon
that we can fill up with hot sauce.
I think we've only eaten two,
and maybe we just pace ourselves.
I swear it, it, I I remember the last one.
The, after the third one,
it starts getting hotter.
Um, might have to pause this.
I think you got something in your eye.
It's fear.
It is fear.
I see fear in your
eye.
We don't have fear in my eye.
I agreed to do more dabbing.
I bet I'm gonna, uh, sorry kids.
Um, but yeah, I just, I want, if it's
still really, really not super spicy
after the third one, then we're good.
Okay.
What's the third one?
Okay.
The third one is pickled
garlic, sriracha hot sauce.
Okay.
And what do we add on the scovilles?
Um.
It says mild medium, three oh to 10.
Trying to see Scoville.
Did you shake 'em before?
I did, yeah.
Okay.
You wanna dab some on yours?
And then it, it looks like I
might have separated a little bit.
Let's give it a good
shake and then, uh, sure.
Okay.
This is number three on the list.
So while you're doing that,
there you, oh, there you go.
I'm gonna move
that.
So you've been a chef for a long time.
Uh, yes.
And you are a Red Seal chef.
You, uh, apprentice and stad a few places.
Worked in a bakery.
I'll put this back.
Um, you're at Hotel Vancouver
and I remember back in the
day we had, uh, who was it?
Rob Feeney and David Hawksworth.
And depending on what magazine
you read, one was gonna be like.
Top tier and a different magazine
would have the other one at top tier.
Mm-hmm.
But you worked under
Hawksworth for some time and
mm-hmm.
Like kind of the whole
gamut of different places.
You've had some amazing meals.
I'm sure we've shared some
amazing meals in our travels.
We've had some great meals.
If you were to look back and maybe
pick out some of the more memorable,
and maybe if even if it's just
one that really stands out, uh,
what would that meal be and why
meal that someone's cooked for me, or
a meal that I've cooked for someone or
I didn't speculate.
So maybe we do both then.
Um
hmm.
It tastes good.
Mm-hmm.
It's not, it's not that hot.
And I put a lot on, I
saw you put a lot on too.
Mm-hmm.
Um
hmm.
Most memorable meal.
You know, one of the
things that I get a lot.
And drives me crazy is when we go
to someone's house and they get all
weird about cooking for me and they're
like, oh my God, I'm so stressed.
Like I'm not gonna see who it is.
But we went,
there's a few people, there's a
number of people who've done that.
They say, I can't believe I'm, I'm well,
I'm cooking for a chef and I'm stressed.
Mm-hmm.
And I can remember one recently
and he was an amazing chef.
It was, it was like better than
most restaurants in Vancouver.
Mm-hmm.
Like that we all like regularly eat out
in Vancouver, like high-end restaurants.
And this is just a guy
cooking in his home.
Like he's obviously a massive
foodie, very talented, like,
oh, so good.
It was unbelievably good and he
was putting his heart into it.
But there was so much like
insecurity about cooking for a chef.
And one of the things that I
love so much, it means so much to
me, is when people cook for me.
'cause I feel like.
I'm often doing, doing the cooking.
So just to have someone else
cook for me is such a treat.
Mm-hmm.
Um, I mean even, even that meal that we
had with, with a friend that, that cooked
and it was just, it was unbelievably good.
Like it was great conversation.
Yeah.
He made a five course meal,
he like went out to his backyard and
picked apples and baked them in the oven.
Like it was just, it was, there was
so much heart and love into the food.
And, and for me, I don't like, typically
high end, especially like French
restaurants where, you know, there's
like 50 people in the restaurant all
touching your food a zillion times.
You can have like super,
like precious food.
I like getting my hands dirty to
eating tacos or street meat in Mexico
and like, like, I like food where
there's real heart and soul in it.
So.
Real memorable meals is like one when
we would, would take the boat over to
Galliano and pick oysters off the beach
and like eat raw oysters with the kids
like that, that will stay with me,
like digging clams with my grandpa in
Nova Scotia and coming home and having
fresh clams with, with my grandparents
and marsh greens that my uncle picked.
Um, those, those meals will always
be so much more memorable than
eating in a fancy restaurant.
You know, isn't it funny that you
can eat in super fine dining and you
can have maybe the same or similar
food in a different situation and
it totally changes the context
hundred
percent.
Like I remember eating week old
Cheesies Haw Hawkins Cheesies that were
portioned out into the little Ziploc
bags that we're carrying in a backpack.
And I could only have so many
Cheesies a day if I wanted to make
sure over the next week and a bit.
Oh, that was in spa.
Yep.
Fly in hunt.
And um, we were on a caribou hunt and
man, after hiking for miles and miles
at the heavy pack and when you can
sit down and have some water, have
some sausage, cheese, something to
get the electrolytes go on, some salts
like that just sticks in your mind.
Mm-hmm.
I can think of some terrible meals
too, and it's funny how the situation
around those meals can dictate how
your body responds to it in the future.
Yeah.
Uh, case in point, porridge,
I don't know, like I want to like pos
so much because it's easy, it's cheap,
it's, uh, filling and it would be a great
back country food to, to like, and I.
I just have a hard time choking that down.
And I think it's a texture thing.
And trauma
and trauma.
Texture and trauma.
Yeah.
I remember, uh, it was, uh, maybe I
should leave names out, but it was being
served to me at a young age by a person
who was caregiving for other children.
And this one child would
throw up apparently on demand.
And, uh, at one point she, um, she
threw up in her porridge in the morning
and given the fact that she had a
history of throwing up, the caregiver
said, you still have to eat it.
And everyone at the table had to eat when
we watched her eat her vomit and porridge.
And I, I can recall, uh, growing
up in the household, porridge
is a common thing for us.
And we'd have it for breakfast
every day of the week.
And if you didn't eat it for
breakfast, it's your lunch.
You don't have it for
lunch, it's for dinner.
And a week would go by
without eating anything.
Other than hopefully maybe reheated
and there wasn't a microwave
reheated, it's on the stove.
So it comes out like it's pretty solid
by the time you get to day five, that
sticks in your head from a young age.
And
I think you should talk to professionals
and just really like, crack this nuts.
So we could get to the bottom
of why you don't like porage.
Like it just doesn't sense.
I don't get it.
I dunno.
I don't know.
But
it's something really deep, deep seated,
you know, in the same breath.
Mm-hmm.
Uh, Thanksgiving dinner
was never my favorite.
And I remember one time I came
back from a long day at work.
You came back from a long day at work,
you were working in the kitchen and you're
like, I'm making you a Thanksgiving meal.
And I'm like, oh, great.
Like, I don't even, I don't
like Thanksgiving meals.
I mean Turkey that's dry and
overcooked vegetables and, and
all the rest that goes with it.
But I'm gonna have to pretend, I'm
gonna have to pretend like I like this.
Mm-hmm.
And.
My mind was absolutely blown.
I went a complete 180 degrees from
something that I did not look forward
to, that I was like trying to work
myself up to wanting to actually eat
this thing, to just being blown away.
You're like, well, of
course your Turkey was dry.
You don't put the whole
Turkey in the oven.
You're supposed to cook.
You, you take it apart and you cook the
legs separate from the breast, and they,
they're ready at different times and
different temperatures, and your stuffing
should have sausage in it and nuts.
And, uh, it, it shouldn't just be bread
that's been sitting inside a, uh, turkey's
raw belly for a while, and when you
pick up your vegetables, it shouldn't
fall through the th So if your fork,
yeah.
Not so much.
So yeah, memorable meals, definitely
the experience surrounding the meal for
me really makes something memorable.
Yeah.
Yeah.
I mean, some, like you talked
about, some of the worst ones
were the expectation was so high.
You go into the restaurant and because
everything wasn't absolutely perfect.
Mm-hmm.
The music was too loud.
The broccoli Rob was really tough.
And when they ask you how your meal was
and you say something about it and you
throw it back in your face and act like
you're gonna steal the steak knives
because you told them don't exactly
what restaurant,
because you told them you like them.
Yeah.
Mary Vitali restaurant,
didn't that get himself in trouble for Uh,
yes.
This was being
a perv or something.
Yeah, it there, I think there's
probably bad aura around his place.
And we went in and I, it was like,
that was the most disappointing
meal I've had in a, in a kitchen.
Like paid, paid for a meal.
But everything about
it was just bad vibes.
Well, should we try the next wing?
Yeah, let's do it.
Okay.
What's the next one we have
on
the list?
Uh, next one.
Oh, you got it?
I think so.
Let's see.
Is this it?
Yeah.
Okay.
No, you should read it.
Okay.
It's, uh.
Ores.
Yeah.
I don't know how to say it.
It's like when, when you get the corn
with like the cheese and the spices and
stuff on it, it elote loco, plant-based,
no refined sugar and gluten-free.
So,
so the top of it's got
these red oil layer.
Yeah,
I shook it up R 'cause it was like,
oh god, I don't wanna pour oil on
the chicken wings, but I shook it
really well before putting it on.
Let's have it up.
Oh yeah, we gotta, Deb
it, um, do we wanna see?
Yeah, it doesn't, I
can read it while you're eating.
Oh, okay.
Gives you a chance to get some
food in your mouth so we have
Oh, sure, sure.
Sure.
That's a good amount.
Yeah.
I notice that half of it
was poured on your plate.
Well, it, yeah, but I'll fix it.
Don't worry.
All right.
This is where the flats really
have the double-edged sword,
because they can hold a lot.
Mm-hmm.
KO fire addition, plant-based,
no refined sugar, gluten-free.
That's good to know us.
And
it's definitely hotter
artisanal hot sauce.
Oh, this is fun.
Okay.
Oh, wow.
Yeah.
No, it's, it's way
hotter.
So heat level, it goes
from meh to just silly.
And it's apparently in
the just silly category.
Okay.
Let's pour some one here.
Ooh.
Yeah,
for like a second.
You're like, wow, that tastes really good.
And then it's like, it's just hot.
All right.
So death meal, TIFF,
what are we looking at?
Hmm.
Oh my gosh.
Did you bring a garbage again?
Nope.
Okay.
Um, throw
it on the ground.
There you go.
Okay.
Cool.
Death meal.
Um,
uh, multiple cores.
Your meal.
Okay.
Uh, has to have oysters, fresh oysters.
I've come to realize, I'm
sorry, west coasters, but
east coast oysters are better.
I love east coast oyster oysters
So much more than West coast.
Remember the, uh, the
oysters we had East coast?
Yeah.
Trevor arm guys.
Yeah.
Armament technology.
Holy crow.
They're so good.
They were so damn good.
So first of all, I'm gonna start
with a gin martini, uh, with
blue cheese stuffed olives.
Uh.
Some, um, fresh oysters.
Um, and then I'm gonna roll
into, what else am I gonna have?
Uh, there's gonna be a steak in there.
Just grilled steak has to be broccoli.
Maybe some nice charred
broccoli on the side.
You're having a hard time
with this heat, aren't you?
I
dunno why this one's so hot.
Uh,
it's only number four.
I know.
I know.
This is gonna be a rough one for me.
Uh, there has to be some
sort of potato dish for sure.
Probably like roasted and duck fat.
Uh, a little bit of rose there.
Yeah, you introduce you
to that.
That's good.
Duck fat.
Roasted potatoes are just like,
you don't have to get super fancy.
Just good potatoes.
Westham island potatoes.
Gotcha.
That roast and duck fat.
Nice.
Medium rare steak.
Broccoli.
'cause broccoli's the best vegetable ever.
Um, and then like panna cotta for dessert.
Okay.
See, I never even took into
mind dessert on a death row
meal, but of course, why not?
Right?
Yeah.
I mean, I, I mean, you know me, I
don't typically eat too much dessert.
Uh, and if I am gonna have dessert,
it's cheese or something like that.
But yeah, I think panna cotta,
I think this extra dabbing
is a brilliant idea.
I think it's gonna like mess us up.
Oh, I, I do too.
Um, and the water that
we have in front of us,
I, I'm not gonna touch it.
I mean, I'm feeling tempted
right now to have some
Yeah.
Even though the trick always
is you don't have any, you just
sit there and you raw a it.
Yeah.
I don't, I don't like that term.
No, no.
I think the kids nowadays use
it a little different, but, um,
yep.
You take beer, you take water, and you,
it just spreads the heat everywhere.
Mm-hmm.
And it feels good for a
second, and then it's gone.
Yep.
It's like the opposite of that last wing.
Yeah.
When I say gone, I mean the,
the relief it provides is gone.
Yeah.
And you also got some Pepto Bismal too,
right?
I do.
Yeah.
That actually does help.
Does it?
Yeah.
Oh, a hundred percent.
Okay.
Yep.
So, uh, death row meal for me.
Yeah.
I don't know.
Um, I like hot dogs.
You do like hot dogs?
I could, if someone, it all depends.
'cause remember how we
talked about situations?
So death, row meal, what
kind of a facility am I in?
Um, what's it like, what's the, um,
uh, what's the ambience of the, uh,
I'm, I'm guessing I'm in a prison
cell if it's a death row meal.
Well, I feel like hot dogs are
one of those things that like,
you could eat anywhere and it
probably doesn't matter as much.
It's not like you're
cracking a lobster tail.
Well, there's a difference between
a hot dog and a good hot dog.
Yep.
Or a burger.
And a good burger.
Like, man, I love a good burger.
Mm-hmm.
You make an amazing burger.
Yeah.
'
cause it's all about the meat.
And we, I I was actually talking
not to hijack your death meal.
Hijack away.
Okay.
Talking to Hank Shaw the other day
about, uh, hamburgers and how he and his
perspective hamburgers should be like,
like this big, like three inches max.
And it's just a few bites and you have it.
And I'm like, totally agree.
Second, you start layering it with
crap that doesn't, that takes away or
takes the attention away from the meat.
Sorry.
Three layers of,
no.
Three
inches.
Inches.
So three bites of hotdog, a
hamburger.
Oh, Hamburg.
Mm-hmm.
Okay.
Three bites.
Yeah.
No, hotdog should be like,
yeah, sure.
Yeah, yeah.
Uh, but hamburgers, yeah.
Just like it should be.
And you have a few of them.
Yeah.
And you can't have too much.
Yeah.
You can't have too much
bread on a hamburger.
Yes.
And just be squidgy bread.
All about the meat.
Yeah.
Maybe, maybe like some caramelized
onions or a piece of good cheddar or
something, but like, not too much.
And I guess for a dessert, what a,
like a poor man's pudding maybe?
Hmm.
Yeah.
Good.
So I don't know what it's, I remember
we're in, uh, like growing up, I'd
make poor man's pudding all the time.
And that was, as a kid, as a kid,
we'd have dessert with every meal.
Mm-hmm.
Uh, not me.
Some, sometimes even with breakfast.
Right.
But every dinner had dessert.
Yeah.
Um, my mom would make cookies or cinnamon
buns or pies like every single day.
And part of me kind of wonders if
maybe my early a DH ADHD diagnosis
may if it's sugar related.
Of course not.
It could never be.
I'm actually surprised that you didn't
say sitting around a fire grilling
chicken as part of your death meal.
Oh, yeah.
Well, you know, in that same vein,
because I don't know if they'd
let you cook around the fire.
Like that's, that's the environment.
But I, what was that movie where
buddy gets a, uh, uh, t-bone steak?
He was in, I think he did the
voiceover for Nick Niks, um,
shadow Company, um, Scottish guy.
Anyways, he gets a T-bone steak and
he uses it as a, uh, push knife.
Like, you know, if, if you're thinking
like that and having a fire and
utensils and I'm preparing myself,
I think you're deviating away
from the spirit of the question.
I don't know.
That was a good movie.
It ended poorly.
Mm-hmm.
But, uh, something I did realize.
Jar Butler.
Yeah.
Juror Butler.
There you go.
I guess, uh, I think he went to
school or, um, he somehow Nick and
him cross paths and uh, he was able
to do the VO for his show there.
Good show, by the way, shadow Company
that's going back a little bit.
Um, I think it's, you
can watch it on YouTube.
Oh, there you go.
There you go.
So, um,
so hotdog, that's, that's your death
row meal hotdog and poor band pudding.
I don't know.
They've been working way too damn
hard cooking for you all these
years if that's your death reveal,
you know, uh, well past, uh,
Putin esque, that's eska.
That was one thing that you'd make
like when, uh, teenagers and we're
dating and I'd come over to your, your
place there and past, uh, Putin esque.
Oh my
God.
Uh, yeah.
Just, I, I think it's because it
brings you back to a time or makes you
think of something like the other day
you're like, oh, look it, we got some,
we're down at, um, Olympia Provisions.
Yep.
In, uh, in Portland, Oregon.
He's been on your podcast, Elias Cairo.
Mm-hmm.
Hell of a cool guy.
Yep.
He's, uh, got some restaurants.
He's got this amazing US
F-D-A-U-S-D-A-U-S-D-A,
um, facility where he is processing.
Provisions for like high-end GR chains.
He makes the best sausages in America.
He is a sausage king of Oregon.
He, he wouldn't, I don't
think he, I don't know.
He's a humble, he's a very humble,
down to earth guy, but dear God,
like his stuff is so good, so good.
Like, it, it rivals anything
you're gonna have in Europe.
And he, he would never say it,
but it does, I'm gonna say it, but
to put something, one of his
sausages into a hotdog mm-hmm.
Would be, I don't know.
There's something about the,
the gritty, uh, Costco hotdog.
Yeah.
Right.
Like a Nathan's hotdog, a Costco hotdog,
and with the right Aman and get the bun
and toast it up and all the rest, yeah.
That and a beer done.
Maybe poor man's pudding
for dessert maybe.
I think maybe, but it'll change, right?
Yeah.
I mean, 'cause right now it's based
on the environment and what, where
your head's thinking and what,
Hmm.
You got sausages on the brain
apparent apparently.
Um, do we wanna try the next wing?
Yes, I think so.
Uh, let me see here.
What do we got?
Uh, we didn't do this one yet.
Five.
Okay.
My nose is running.
Yeah, I know.
Uh,
I got Kleenex here.
Oh, thank you.
Hot ones.
Roho lost Kelly Andante hot sauce.
Heat level five outta 10,
which is convenient 'cause
it's five out of the 10 sauces.
Gotcha.
Um,
it sounds like their scale is
based on their own hot sauce.
Yep.
Yep.
Production, it's, it's medium.
There's no, I can, I can't
see a school ville, but
Okay.
Give it a shake.
Give her a
Right, right, right.
I feel like mine's super
caked already, but whatever.
I tell ya,
you only live once Yolo, right?
Travis?
No half measures.
Who says yolo?
I just did.
I think no half measures.
Measures.
That's a good way to live a life.
Mm-hmm.
Because we finished that episode,
we got through it and we're
like, eh, it wasn't that hot.
'cause we didn't have
enough sauce caked on it.
Mm-hmm.
And so we had, what does that mean?
Then we have to do it again.
Cook up some more hot wings.
Yep.
Rerecord the episode.
We lost a lot of the
gold that was in there.
But, uh, you know, I think,
um, the best thing we took out
of that is this life lesson.
And whenever we get into something,
it's like, no half measures.
You don't half ass it.
Full ass all the way.
Full bare ass.
Full bare ass all the way.
Okay.
This one is not as hot as one before.
Really?
That's sweet.
Los ante Rojo.
Good old rojo.
Okay, so it's my turn to eat one, but
maybe I should ask you a question.
So as a kid
mm-hmm.
What'd you wanna do?
Did you always know
you're gonna be a chef?
I kind of know the answer to this, but
I am curious about, uh, the progression
and path and what got you in here.
'cause it'll lead up to another question,
which will be highly inflammatory.
But I think I have a, uh,
amazing,
I think I have a, uh, I idea of who
you are and how you would take it.
So go ahead.
Looking forward to it.
Uh, okay.
Growing up as a kid, what did I wanna do?
Um,
good.
Yeah, I know.
That was good.
It was sweet.
Yeah.
Um, I. I think like most
kids, I wanna be a scientist.
I envision myself in the future
in lab coat mixing things up.
Was I good at science?
No.
Was I good at chemistry?
No, I wasn't.
Uh, and I liked animals,
so I wanted to be a vet.
But again, the reality of it, when I
got to the point where I would start
making decisions to go that path, I
realized it wasn't what I wanted to do.
Hmm.
And then I spent like the next,
I don't know how many years,
not knowing what I wanted to do.
Hmm.
Uh, I like playing soccer.
Uh, I liked hanging out with
my friends and, uh, yeah.
I just, I didn't realize what I
wanted to do for a really long time.
And so I went to school and near the
end of it, I, I, I guess there was a
moment of clarity when I got closer
and closer to the path, uh, completing.
Well, I'm gonna interject.
Yep.
Because knowing a little bit about you.
Yep.
I can butt over.
Okay.
Yeah, for sure.
And hear about it after.
Yeah.
Um, so your father had raised
you in such a way mm-hmm.
That university education
was really important.
Yep.
Uh, he was vice president of Farrick Force
Engineering Research Industries of Canada
Institute, but yeah, yeah.
Institute,
no one knows what it is anywhere.
It doesn't matter.
But, uh, you know, I had a lot of
people working under him and he wasn't
responsible for a lot of different things.
And I, one of the things I remember
that he would say is, you don't
need to learn to type, because
that's why you get a receptionist.
Right.
Yeah.
Secretary.
Sorry, secretary.
Yes.
He said it quite a bit.
Yes.
So you don't have to learn how to type.
So that was sort of the mindset.
Yep.
That you're gonna be an intellectual,
you're gonna be in charge of
people, you get yourself a high
paying job in a prestigious area.
Mm-hmm.
So I, I should imagine growing
up through life, that was
always probably an expectation.
Yep.
And I also remember.
You always seem to have
well paying decent jobs.
Even if for a while there
was that fert, right?
Well, a hundred percent.
Yeah.
No, like I don't believe I pulled myself
up via own, my own bootstraps and provided
all of my own opportunities like I was, I
was a very lucky, I mean, as a teenager,
I remember my older sister worked for.
Potters or Gilby or Mark
Anthony Group, like I I
if you worked for Mark Anthony Group.
Mm-hmm.
And you were in marketing.
Yep.
And so she kind of
helped pave the way Yeah.
She was making good money there.
You're working in a marketing
position, which you were
probably wholly unqualified for.
Uh, I mean, yes and no.
I, I don't think it's
something that really
easy now.
Yeah.
But, um, but yeah, no, no.
I just was like muddling my way through.
And you started thinking that maybe this
wasn't the direction you wanted to go.
Yeah.
And your family and your friends were
all saying like, give your head a shake.
I mean, you're making
good money at a young age.
Mm-hmm.
You're on a trajectory.
Okay.
Take it away.
Yeah.
So, okay.
It, uh, at that point, uh, everything
was sort of lining up to go down a
certain path and the realization of.
Where that would lead me 10 years
later down the road was like,
oh shit, I don't wanna do that.
I don't wanna, I, I can
see where this is going.
I don't want that.
Mm-hmm.
And I knew I love food.
Um.
I know for a lot of people, like
guys like Jamie Oliver are not
super cool, but at the time I
thought, I thought he was awesome.
I thought it was like a totally
different side of, of what chefs
were and what I thought chefs were.
And
he was really cool.
He was.
And I still think he is.
And I,
I think he is.
I don't know what he
is doing now, but Yeah.
Yeah.
I mean, people give him a hard time.
And people, I people,
he's made more changes in the
cooking world, like over in the uk
there where he brought in real food
into the school system and he's
influenced so many people to get
their hands dirty and have a garden.
He had that cool trailer.
What was that?
The cock insider, the
tongue in cheek, yeah.
Had a rooster and a cider beverage.
But, um,
people like to pull down
people after they have success.
It makes 'em feel better about themselves.
I think that's where Jamie Oliver gets
suffered.
Yeah, I do.
If he suffers at all.
I mean, it depends.
If you wanna look around, I,
I have a feeling he's just
looking forward and moving.
Yeah.
But he, he, um,
he was the influence on you a
hundred percent.
Yeah.
He, he made being a chef look cool and
fun and the food he was making was like,
very different from what I was used to.
And it really got me into food.
And I just was like, Hey,
maybe I wanna be a chef.
And so I remember like being maybe
a week or two away from graduating
from university and, and thinking,
oh my God, okay, I gotta finish this.
I didn't want to, you were told me to
shake my head and just get it done.
So I did.
Yeah.
The guy who barely did university, I'm
like, you're so close to the finish line.
Yeah.
And I can't pay attention
for two seconds Yeah.
To get through here.
Like, just do it.
Yeah.
So I finished it and then I
started working in, in restaurants.
Mm.
Um, and kind of didn't,
haven't looked back.
I mean, there's been some changes
in left turns and Right turns
and all the rest, but Yeah.
But how does it make you feel though?
Being like being involved with food
Yeah.
And taking that direction as
opposed to working in an office.
And
Yeah.
I mean, I've realized something about
myself is that if I am not pushing
myself, if I'm not doing what fuels
my heart and makes me feel good doing
something that regardless of what it
is, it has to be of value, um, I just
like, ugh, I can't, I can't handle it.
I need to, I don't care about money.
I don't care about making money.
I don't care about success, uh,
from other people or recognition.
I need to do something
that makes me feel good.
Mm.
And contribute.
Um, and for me, cooking was like.
It was my passion.
It's what I've, I've loved it forever.
And you still get to kind of wear
a lab coat, you wear an apron,
you get to mix stuff together.
Mm-hmm.
So you're creating things just like
a scientist, you know, I wanted
to be a scientist and I, well,
you kind of are.
There you go.
Yeah.
I really, so growing up what I wanted
to be, I wanted to be a me, a magician.
Mm-hmm.
Yep.
Wanted to be a police officer.
Mm-hmm.
And wanted to be a scientist.
Yeah.
And some people are all
three of those, right?
They work in the crime lab and
they make things disappear.
Um, some people.
Mm-hmm.
Um, but.
Like I would, I would borrow from
the crime lab, a lab coat, and my
science projects, I had access to them.
So when everyone else is making their
crystal gardens, I was able to actually
use proper chemicals to make, it's not,
it's not sugar crystals that are growing.
Yeah.
Or using liquid glass.
And the cool.
Yeah.
And the chemistry for
me, let's blow things up.
Like I thought, like, that's
fantastic 'cause you made something
and it did something right?
Mm-hmm.
Most of the chemical things that you
do, if it doesn't have some sort of
a, a reaction disappearing ink, I
made it, I write it and it disappears.
Fetal thinking solution and like
that, that was awesome to me.
Hmm.
Um, yeah, so I, I think a
lot of kids want to do that.
I guess in some way I'm doing a few of the
things that I, that I wanted to do there
ended up applying with the police and then
calling them one of the clients for the
company that we have here for Silver Core
for a number of different police agencies.
And got to put my chemistry, uh,
to use and for the court system
and doing some forensic stuff.
That was kind of neat.
Yeah.
I think, I think you and I both probably
did things that people naturally
want to do when they get older.
Mm.
Right?
Like we just, there's so many jobs
now that are so Gates natural, human
desire and fulfillment that like, I
know, like, who grows up and thinks,
oh, I can't wait to work in middle
management, or I can't wait to work in hr.
Like I just, I, I don't know,
maybe it fuels some people, but
Yeah.
Um, I dunno.
What's our next, uh, hot sauce?
Yeah.
Next hot sauce.
We are on six.
So let's see here.
I'm gonna slide these back a little bit.
Alright.
You know I can get six.
Okay.
Probably closer to me.
Micro saucey, Pico peppers.
Hot sauce.
Volcano spelled with a K.
Roasted habanero.
So it's number six here.
Nutritional.
It's got zero calories, so that's good.
We can load it on.
Wow.
Yeah, yeah,
yeah, yeah.
Yep.
Heat level.
I don't, they don't keep
a consistent heat level.
No, they
don't.
This one's got 1, 2, 3, 4.
It's got five flames.
Oh, okay.
That's right.
So it's
five vomiting volcanoes.
Give it a good shake.
Give it a good shake.
Here we go.
Yeah.
Speaking of volcanoes, is the, the
one on the big island still going off?
I think it is.
I'd love to go over
there and check that out.
Yeah, we should.
Yeah, we're over at, uh, so the
breaded group invited us over to
their kickoff of their 500 year
anniversary, which is pretty cool.
So the Breta group, they own
a ton of different companies.
They own Sako tka, they own Norma
Ammunition, of course, Breta and
Benelli and Frankie, and a whole
bunch of different companies.
And they rented a range.
One day prior to the kickoff of the
media range, day at Shot Show in Vegas,
a shooting hunting, outdoor trade show.
So it was pretty cool.
They're feeding us lobster,
well, lobster rolls.
Right.
That was pretty neat.
Right.
They had all the different, um, brands
that they carry out on the range and
all you can eat, all you can shoot,
check out the different things.
Anyways, one of the, uh, one of their
pro shooters was from the big island.
Mm-hmm.
And she was showing us pictures of this
volcano going off and her brother's
been tracking the whole thing.
And uh, yeah.
So I think that got a fire in us.
I'd love to, I'd love to go
over there to the big island.
Mm-hmm.
And take Griff up on his offer, which is
one of the neat things with the podcast
is he meets some really cool people.
And the guy who owns combat flip
flops is guy by the name of Griff
and he's like, you gotta come over.
My buddy's got his brand new
guiding company that he's taken up.
And, uh, maybe do a podcast, do some
hunting and check out the island.
So maybe, I don't know, maybe we should
look at putting all that together.
Yeah.
How did that taste?
It wasn't that bad.
I mean, it's now building.
Oh, this is Okay.
I put a lot on,
I did too.
I know This is gonna, I creep up.
Yeah.
It has a, a cat vomiting fire.
Just do you, I dunno if you
could like put it in the clear.
Oh, it
looks, I don't think people will see that.
Yeah.
It looks like a, a Waldo
Mm.
The cat that you've found in
your couch after like a week.
Yeah.
What this lump in my couch
CL cider coach.
We have to cut it out
as you're cutting it out.
You just left.
Oh my god.
My mom was so mad.
I forgot about that.
Mm-hmm.
Sorry, mom.
Ah,
mad.
Okay, so here's my inflammatory.
Okay, let's hear it.
Cat vomiting, fire question for you.
Yep.
Actually, it's where a statement.
Mm-hmm.
A woman's place is in the kitchen.
Yep.
Take it away.
You wanna know?
Proceed.
Um, a woman's place is in the kitchen.
Um, uh, so for me, um, my place
is in the kitchen and for me, um.
It took me a while to like be okay with
saying that and being proud to say that.
And like, um, like when we discussed my,
my family and how I was brought up and
you know, you go to school and why would
you go to school for almost eight years?
Undergrad?
Don't get, um,
you're a doctor.
Nope.
A bachelor's in sociology, everyone.
Excellent.
Um, but why do you go to school just
to like work in a kitchen or heaven
forbid, like why would you put your
career on hold to be a stay-at-home mom?
Mm.
And really like be in the kitchen.
Um, but I knew deep in my heart
that that was where I wanted to be.
It wasn't that it was, there was
no Travis telling me this is our
relationship and this is where you
have to be because I do these things.
Mm-hmm.
But like,
yeah.
Quite the contrary.
Yeah.
Well, yeah.
I mean, if anyone knows us, like.
We don't boss each other around.
But, um, the fulfill, like people asking
me, oh, don't you miss a restaurant?
Yes, I do miss cooking in a restaurant.
I miss, uh, that rush of
working, working the line.
Uh, I miss having someone washing
the dishes at the end of the day.
I dunno.
This is why we had kids.
Yes, this is why, why we have kids,
but like I do miss working in kitchens.
Mm. Uh, but with that, having my family
eat my food and tell me they love it means
no one, no customer has ever said that.
And it meant more than when you guys hit.
Hmm.
Um, and I've gotten to the point
now where like, I don't know why
it bothered me so much to, or why I
was so scared to make that change.
Why it felt initially like I was giving
up and then I had to kind of come to
grips with it and, uh, be okay with.
Enjoying it, being okay with spending
time with my kids, being okay.
Cooking at home and,
and being in that place.
You know what I like?
So we look around the office here
or in the studio, and we've got
a couple beautiful murals that
have been pasted by Casey Bram.
Mm-hmm.
Casey's been on the podcast.
We had a great hunt with him
last year when out Bear hunting.
Yep.
He's a, uh, heck of a character
and he's an artist, and that's
what he does for a living.
And people will say, hold on,
you're an artist for a living.
And he says, well, am I making
a living or am I making a life?
Like, what, what am I doing?
Because I do the art,
because I enjoy the art.
The art brings money, but I, I also garden
and that brings food in for the family.
I also hunt, that brings
food in for the family.
I create and I make my own structures
and I'm building my own studio, and I
built my own greenhouse in the back.
I mean, there's things
that money can't buy.
Hmm.
It's a different approach from
people saying, well, you get a
university education, you make a lot
of money, and you get other people,
you pay them and they make it.
And his approach the way, and you might
be able to articulate it better, but
maybe, maybe it's not so much looking at
it like, what am I gonna do to make money?
What am I gonna do to make my life?
Yeah.
Yeah.
A hundred percent.
I mean, once, once we had our daughter, I
knew immediately, like from the most, like
down to each and every cell in my body
that I didn't have this child, so that, so
that I could go back and work in a kitchen
and somebody else raised
'
em and someone else raised my kid.
Right.
Uh, I, I knew that like, I just, it was.
I don't know, something, a switch went off
Mm.
From someone that didn't, never
wanted to have kids, never wanted,
like, I just figured I'd travel all
over the place and work in kitchens.
And, um, so once I did,
I was like, oh my God.
Changed my life.
I think that's gonna be one of the things,
and I, I don't think this was a part
of any reason why you're doing the Wild
Kitchen podcast, but I think that's gonna
be one of the things that people can
take away from it, is what happens if we
stop holding onto society's expectations.
Mm-hmm.
We doff them and we move in
a direction that brings us
joy, that brings us passion.
And what could that look like?
Yeah.
Because so many people have come
up and they said to you and to me,
like, I could never do what you do.
I'm not brave enough to, uh, go all in on
whatever it might be, but you know what?
The universe unfolds as it should.
Mm-hmm.
Things have a funny way of
figuring themselves out.
Yep.
It's like people who say.
Well, I gotta gotta wait for
things to be right to get married.
Well now we gotta wait for
things to be right, to have kids.
It's like that Idiocracy one.
Well, we gotta wait for everything.
Everything's perfect.
There's never a perfect time.
No.
You just gotta jump in and do it.
And that path that you took, I think is
rather inspiring for other people and
for women who are like, I'm being told
left and right that I gotta go out to
the office and I gotta be, uh, boss lady.
And I've gotta, but I, I really
want kids or I, I really like,
I really enjoy gardening.
I mean, I like being in the kitchen.
Yep.
I mean, I think that's, I think
that's one of the areas that's gonna
be really powerful for your podcast.
Yeah.
And I think it, you know, you talk about
ppp, people being more self-sufficient
and all the rest, and, uh, I think I
just wanna learn stuff that people.
A hundred years ago knew how to
do, like everybody knew how to do.
I don't think that's too big of a jump.
And, but for, for a lot of people,
it, it, it is like, people like,
oh my God, when are you gonna
do a class on picking mushrooms?
Or when are you gonna do a class on this?
It's like, and I don't, I mean this with
the most respect and I, I love the fact
that people are passionate and wanna
learn things, but what I wanna get into
people's head is you don't need a class.
Mm-hmm.
Like, just put in the effort.
Like, get out there, go for a walk out
in the woods and look at mushrooms.
Mm-hmm.
Don't pick 'em, don't eat them.
Don't do anything like that.
But like, just be curious about
your, the world around you.
Be open to learning new
things every single day.
Try to learn something new.
I think people are so used to just that
scroll, scroll, scroll next, dopamine hit.
They're like, oh yeah, yeah.
That sounds neat.
I want to, I wanna learn about mushrooms.
You teach me, I'll know one mushroom.
I can go out and I can grab it.
And then they're onto the next thing.
Mm-hmm.
But they're missing the
point of the whole thing.
It's like Alan Watts says, right.
You rush to get top your class in
school, and then you go to university,
then you get your good job, and then
you retire and then you're, and you
look back and you say, for what?
Yep.
What was it all about?
And you miss a whole point.
The whole thing was a musical and
you're supposed to be dancing and
enjoying it and going through it.
So mushroom picking, that
was the eye-opener in your
Hank Shaw episode for me.
Mm-hmm.
So I thought drippy hippies go out
and then they pick up mushrooms
and a bunch of people over there
fighting over their own mushroom turf.
And I'm like, I got, I, I
want nothing to do with this.
Yeah.
And we went out looking for Portini.
And I'm like, okay, look how
connected I am to the land
right now and to the nature.
And I'm, I can see why mushroom pickers
get lost 'cause they get so into looking
at the ground in certain features
that they forget to do a reckoning.
And it was a fun day hanging
out with Hank and me.
Yeah, Hank's a fun dude.
He is a quirky dude, but he's fun
in like a totally different environment.
Like it was, it was memorable
and enjoyable and like we were
just in the moment having fun.
Yeah.
Should we try the next wing?
Yeah, let's,
what do we got?
Um, that, not that one.
Yeah.
Hot house hot sauce.
This one has got a completely
different scale from it.
It says, uh, a little hot
medium, pretty hot and crazy hot.
And it's halfway between
pretty hot and crazy hot.
Oh, crazy.
It's, um, blazingly delightful sauce
features the best the garden has to offer.
Oh, you're gonna like this.
It's got cilantro and dill
balanced perfectly with tomatoes
and our unique five pepper blend.
Okay, let's try it.
Oh, nice.
I do like it when they
put dill in hot sauce.
I don't know if you'd know
this, but I'm kind of a big di
Are you really?
Oh, me too.
There you go.
Thanks.
There you go.
Don't be stingy.
Well, that's, it's about
as much as I put on.
So you had, and I'm gonna talk
for a little bit so you can eat.
Yeah.
You had Doina Allen on the podcast.
Mm-hmm.
And it was interesting 'cause
so she's got this cookbook and
I'm looking at your face, right.
I, I almost just choked on the chicken.
That sound terrible.
Proceed
edit that out.
But it wasn't a hot sauce choking.
It was.
Gotcha.
Yeah.
So you were doing one of her
recipes, I don't know, 20 years ago.
And you're going through and
you're like, it doesn't make sense.
One of these measurements
just doesn't make sense.
And I said, well call her up and find
out like what it, maybe it's a typo
and like, oh, you can't call her.
This is doina l and this is and on.
And you go.
And so I called Ireland and
spoke with, I think it was Doina.
You swear it was probably somebody
working in her, in her kitchen there,
but a woman with a heavy Irish accent.
After speaking with her, it
was probably her, actually
I think it was her.
And, um, and she gives me the
information, I give it to you.
And you said, are you kidding me?
You called her up.
Like I, I, you couldn't believe
that I actually did that.
Yep.
And that's one thing that I've always
tended to do, like in the easy way
for me to be able to solve a problem.
Like let's say my book report in grade
11 on Shoeless job by WP Kinsella.
How simply
just the seven is caught.
I call up the author and the author
helped me complete my entire book report.
Now you're doing that and
you're calling these people up.
Yeah.
And you're talking with these
people who you thought before,
like, are you kidding me?
I can't, you can't call this person up.
What's that like?
And I get to eat my piece.
Uh, you know, I think your strategy
of eating or watching me eat mm-hmm.
While you talk, it was good.
'cause then I have to
talk after eating it.
Mm-hmm.
And then you have a bit of a break.
Mm-hmm.
It was hotter.
Um, I
don't feel anything.
You know what it was.
I think
here it comes.
Yeah.
I think luckily I admire Doina Allen
so much that the excitement of talking
to her, like totally overshadowed any
sort of intimidation I would've felt in
talking to someone that I admire so much.
Hmm.
So my excitement just like
kicked me into overdrive.
Plus like, sometimes they just
like miss the boat on, uh,
being self-aware on things.
Tell me more.
Like I should be nervous or
intimidated and I just barrel
through with like, I don't know.
I don't know.
I don't know why I do
it, but, uh, I think.
Like one, one of my happiest uh,
realization since launching the podcast
has been how many people are like,
holy shit, Doina Allen's awesome.
How have I never heard of her before this?
She's like, she's so amazing.
She's such a, like, she's
done so many things.
I don't understand how I haven't,
um, I don't have any of her books
or I haven't heard of her before.
Hmm.
Um, so, um, being able within
my very small circle to
like, introduce her to them
Hmm.
Um, has been like just awesome.
This takes a moment to
kick up, doesn't it?
Yeah.
Your eyes doing funny things.
I see.
So like lizard eye thing going on.
Little bit.
It's like,
um, you have some questions on
your paper there too, don't ya?
Uh,
yeah.
But yours have been better.
Uh, yeah.
Little terrible
conspiracy.
Oh yeah, yeah.
Okay.
It was totally related.
Um, so.
I know you as a bit of a conspiracy
theorist buff, like you, like,
hold on, hold on.
Yeah, there you go.
Ah, here, got my tinfoil hat here.
Yes.
Go on.
Yeah.
Do I need to wear this?
I've never had the opportunity to
wear, but let's see where we go here.
Yeah,
go on.
Okay.
So, um, for those, for those out there
that don't, don't know that you're a
conspiracy buff or just like an up,
maybe just update us, like, where is
Travis at these days on his conspiracy
that like has turned out in your
mind anyway to not be a conspiracy?
Well, there's tons of,
but I mean, I don't know.
I wouldn't call myself
a conspiracy theorist.
I just ask questions and
I look at patterns, right?
And sometimes the best predictor of
future performance is past performance.
So when people are looking at, oh,
it's a complete conspiracy that.
Some virus was made in a lab.
Excuse me.
Yeah, it's got the, uh, hot sauce.
It's the, uh, yeah, the phem
going in the back of your throat.
That's gross.
Well, that didn't turn out
to be a conspiracy after all.
Um, but if you want to lean into the
conspiracy side, I would say the matrix.
Oh, okay.
That that'd be one of them.
Yeah.
Would all plugged in somewhere.
I don't know so much if it
were all plugged in somewhere.
Oh, what are you doing?
I'm just thirsty.
It's not that it's so hot.
Just
Yeah.
Water right there.
And your
I know, but I don't feel
like drinking water.
I feel like drinking.
You know how much I love drinking dairy.
Got it.
So it's bugging you.
No, no, no, no, no.
I
just, it's okay.
It's okay.
It's okay to be scared.
I just, I just like, I'm just
jonesing for some chocolate milk.
Gotcha.
I think how we perceive reality is what
the matrix is because your reality is
gonna be completely different from mine.
The people listening to this podcast right
now are not gonna have the same reality
of burning their face off of these wings.
Yep.
And they're gonna be taking things a
little bit differently than, than we are.
Like the Russians will have
two distinct words, one for
light blue, one for dark blue.
So if you ask them and you say.
What is that?
They'll come up with
one word or the other.
They can look at something and
they have a little bit broader
spectrum of, uh, verbiage for
what they experience around them.
Whereas somebody else will say,
Hey, that says blue, so they've
now got a 50% greater experience.
If you, I showed you two different
red things and one's a light
red and once a dark red, you're
gonna say, what color is it?
It's red.
Right?
Yeah.
The more that we delve into
language and perception, the more we
realize how these ex our, our own.
Our own interpretation on things
is so influenced by things
that happen outside of us.
Hmm.
And if we can realize that our
interpretation of what's happening around
us is entirely our of our own making.
Yep.
Then we can control our own matrix.
Gotcha.
And it's a, it's a reverse
on manifest destiny.
Right.
So in instead of saying, oh, I put
it out to the universe and then the
universe will give it back to me.
Yeah.
I'm basically creating my own destiny as
I move through because I presuppose, I'm
ca capable, I presuppose I'm competent,
and you'll have troubles and failures
and setbacks along the way, but you
know where you're going and you'll
eventually end, end up in that place.
Mm-hmm.
Or if somebody does something to you,
you got the ability to take that as I'm
angry at you, or, Hey, maybe you're having
a bad day and it doesn't even touch me.
Right.
Yeah.
All, all of that ideology in the matrix.
So that would be.
Um, it's very a poorly worded way
of me talking about one conspiracy.
And then the other is, other
one, of course is Bigfoot.
Well, of course.
Right?
Yeah, no, a hundred percent.
As a kid, I spent so much time
looking for Bigfoot, and I swear I
found Bigfoot tracks in the snow.
Was
it
your own footprint?
Wow.
No.
And well, I had giant snowboard boots on.
Okay.
'cause that was my, that was my
footwear that I was for everything.
Yeah.
Use it for snowboarding.
Use it for, and the tracks are
bigger than my, my, uh, prints.
It had angles of like where the leg
would be going in and, uh, in all
likelihood, maybe it was just snow
falling off trees in a regular pattern.
Hmm.
And it melted and got bigger.
Who knows what it was.
But I spent a long time
looking for Bigfoot.
Hmm.
Until I realized he's not
a cryptid or a crypted.
He's an extra dimensional being.
Oh, okay.
Did you know in wa, did you know in
Washington, and I say that tongue in
cheek, but did you know in the, just
across the border, they've got a law that
says you're not allowed to hunt Bigfoot?
I, I did.
You know that?
I do.
Because
how'd you know this?
Well, because I happen to be married to
someone that's saland to Bigfoot lore.
And I think the whole reason is, is
because the, the lore and mythology
about Bigfoot is so big in the
Pacific Northwest, that they didn't
want people accidentally shooting
at somebody in a Bigfoot costume.
Oh, that's fair.
So they, they pass that law.
It's actually on paper.
Hmm.
Okay.
Should we try the next wing?
Yeah, let's do it.
Because, so this is the bomb.
I remember last time we got
to the deba, I was on fire.
Yeah.
And this was like, eh, not that bad.
Now this is hot and we feel it, but
I'm not, I'm not, I'm not terrible.
You
Well, I'm not terrible.
And, and all honesty, I, I genuinely
did feel like drinking chocolate milk.
Yeah.
Oh, this is gross.
And I regret
thick.
I know.
It is.
It that one and the last one are so thick.
It's gross.
Um, I, I am not gonna
drink more chocolate milk.
'cause it just made all the spice
come back after it wasn't, but
excellent.
Okay.
We'll d dab it up there.
You can just see how Chris did.
It already is online.
Yeah.
No half measures.
No half measures.
It's like that.
Uh.
That's, I think that's enough.
How much did you put on?
Lots.
I feel like that's lots.
Sure.
Uh, you got some on your other wing there?
That's cheating.
Oh, crap.
Well, it's all gonna get added together.
Yep.
Okay.
Go ahead.
Okay.
Oh, you know what?
Mind over matter.
You got it
right.
You don't, wh so it don't matter.
Exactly.
It was hot.
You're feeling this one, are you?
Mm-hmm.
Man, that jaw you could hear
clicking from a mile away.
I know.
Physio's making it better too.
Oh my God.
Alright, so, uh, the Wild Kitchen
Podcast, where do you see that going
in the next 10, 5, 10, 15 years?
What's your, what's your goal with it?
Um, it's really challenging
to speak right now.
Um,
honestly, I just wanted to get to
eight episodes and, uh, I realized
when I was, I think, get one, that
getting to eight wasn't gonna be hard
because I really, really enjoyed it.
Um, and as long as it continues to
be fun, um, I'll just keep, I'll just
keep, um, finding new interesting
things to learn about people to
talk to and, oh, Lordy, I thought.
Um, and to back up a bit, um, like on
our recent trip down to Portland, you
and I came to a bit of a. Realization.
Mm. Is it okay if I say it?
Yeah.
Okay.
Yeah.
Go nuts.
Yeah.
I'll,
were you gonna say it?
Oh, I can preface it for you.
And I've always had a difficult time
when people ask me what I do for work.
Yeah.
Man, I'm feeling this one, eh?
Yeah.
It, it's starting to
dissipate a little bit now.
Okay.
What do you do for work?
Well, you know, we did gunsmithing,
we work with the government, a court
expert on, on different matters
and a training company who got
a podcast and on and on it goes.
And people are like,
well, like, what is that?
I'm like, what do you do?
And they dig deeper and
deeper and I thought, you know
what, I do all those things.
But the whole goal behind that,
we came up on this trip, was,
we wanna do, or what we do is we
do cool shit with cool people.
Well, and that's it.
Right.
That's, that's the goal.
And that's life.
Yeah.
Like you want to go through life and
you want to be able to do cool shit.
Yep.
Enjoy yourself.
Look back and say, I pushed myself.
I had a great time.
And I wanna do it with cool people.
Yep.
Hold on.
No, I'm sorry.
What is this?
There's no weakness.
No, no.
Shame in having
a little, are you kidding?
I think that's a mistake.
Mm-hmm.
I'm thinking down the road, I'm
thinking 10, 15 years down the road,
my face is sweating.
Yeah.
It's all red.
I can see it in the mirror.
In the mirror.
I can see it in the, the monitor here.
Yeah.
Did that help?
No.
Good.
Because I don't want any.
Yeah.
Okay.
What's your question?
Um,
okay.
Um, we're getting a little older.
We have two more to go.
I know, but I remember the last time,
oh God, I want some water so bad.
But I know it's not gonna be a
good idea if Pepto Bizzle didn't
help as we're getting older.
As someone that made a
few mistakes in your life,
I dunno what you're talking about.
Uh, what advice would you
give your younger self?
Is this your question or
is this an AI question?
Uh, no, it's one that I wanted to ask.
Okay.
Yeah.
Um, it's okay to fail and to view those
failures as stepping stones to success.
That each and every failure that
you're making is pushing you towards
something, and that you can reframe
those failures in a way to, uh, affect
you and those around you positively,
as opposed to, uh, I'm no good.
I'm stupid, I'm not good at school.
Oh, I messed up again.
I can't believe it.
I was trying to do good.
I thought this would be fun.
I thought this would be a good idea.
And I guess I'm just the troublemaker
and the opposite is true.
I mean, intent has to play into that.
Why are you doing these things?
Well, for me.
I had no idea what I
was doing these things.
I had no idea what I was gonna be
doing later that day, let alone the
end of the week or the next year.
I just did things in the moment.
Yeah.
I remember as a youth, I playing
around with pyrotechnics and, uh,
blew up a, uh, a mailbox and, uh,
one of those government red ones.
And I remember the police asking me
about that and saying like, well,
what about all the mail that's
inside there and all the people that
are now not gonna get their mail?
And I said, well, to be honest with
the officer, that never crossed my
mind that there'd be mail in there.
And he said, excuse me, in a mailbox.
He didn't think there'd be mail.
No, I didn't.
Right.
And it was just the stupid
decisions you make in the moment.
Mm-hmm.
And, uh, maybe there's a reason
why you're making them and
what you can learn from them.
And I think that mind shift propelled
me a lot further forward that
you're not broken, you're not bad.
You're just learning how to deal
with things properly in a society
where you weren't properly taught.
Yeah.
And you had, you had wrong
inputs and, and modeling.
Yeah.
And I think it sort of ties into your,
uh, your whole matrix conversation about,
you know, you're just not using what's
happened in the past to frame your future.
Yeah.
And not as well, let.
Inputs from other people's
perspectives and thoughts and
opinions on you and how they see you.
That doesn't matter.
Yeah.
One of the things that comes out
of all of that too, the more you
push forward, you're gonna find
people, you're gonna find haters.
Yep.
The more you put yourself out there,
there's gonna be people who have
opinions and they opinions are contrary
and they're welcome to the opinion.
And they can have that opinion and
they might try and rally other people
up and, and to support their side or
whatever it might be, but that's them.
Yeah.
And if you're not pushing,
no one's paying attention.
If you don't have haters, what are
you really doing with your life?
And that hate never comes from above.
No,
it always comes from below.
In, in the initially that hate used
to really, at, at least for me, I knew
it, it really used to bug me a lot.
Uh, and I would take, I did take it really
personally, and I think I'd probably still
take it personally, but not in a bad way.
It's like, it's like fuel, like it's
like we're doing something right.
If someone, like, if, if you were
like, Hey, I have a problem with
what you're doing, that's different.
But someone who's not my friend who
has no, no connection to me, no power
over me, like knowing that what I'm
doing is upsetting them, I'm like,
damn, I must to doing something.
Right.
Right.
I must be pushing.
It's like that saying like,
you wouldn't accept advice from
somebody who hasn't walked the
path that you're hoping to walk.
Right?
Yeah.
Well, in the same breath, why would
you accept the hate from someone?
Mm-hmm.
Who hasn't walked that path that
you're hoping to, hoping to walk.
Yeah.
I love it.
I now I just like bring it on.
So, uh, what do we have next?
Uh,
it's
Queen Majesty.
Ooh, Sicilian scorpion hot sauce.
How do your lips feel?
Can you still feel 'em?
Yeah, I can.
Okay.
So my, no, I'm
good.
My sides and my top of my lips.
Yeah.
They feel like they're swollen.
My tongue's calming down.
Yeah, but, well, I, I put a lot on,
it's a little spicy.
It's a little bit spicy, she says, but I
mean, this sauce, it sounds
like it's really like, nice.
It's like clean and majesty, and
then it's like scorpion death.
She drank Pepto Bismol says,
oh, it doesn't help at all.
I think you're trying to save
the Pepto Bismol for yourself.
We have another bottle at home.
Okay, let's see.
Yeah,
can you see that?
Yeah.
It's a lot.
Okay.
In for a penny, right?
Yep.
Let's hold it up.
Do we see this on the camera?
Eh, probably not.
Depth the field.
Go ahead, dip yours up.
That's at least as much.
If not, if not twice as much as you did.
Yeah.
For everyone that
I'd say that's a quarter.
No, if anyone can't see it, it's
like four times as much as you did.
It's a quarter.
Tap, tap, tap.
Go ahead.
Let's do this.
Why are you tapping it?
I'm making it go all the way around so
that one bite isn't like the worst bite.
Yeah,
make it the worst bite.
I feel it in my belly.
I
do too.
It isn't good.
Okay,
super.
It's gonna be super bowel Sunday.
Oh Jesus.
I remember having a hot
wing eating contest.
O'Hara is in Richmond, and they would
have these suicide wings and we'd go
down there and they were dirt cheap.
Eat as many hot wings as we can.
Absolutely melter faced off.
And I remember this one guy,
he's like, I can eat more wings.
I can eat more wings.
And he did.
And uh, we had pictures of
him in the back parking lot
afterwards, retching it all up.
And then we submitted that picture
to Max Magazine because at the end
of their magazine they would have
this little picture that people could
caption and they never did run with it.
But um, yeah, that was, I think
the first time I saw somebody
vomit off of eating spicy food.
I wonder if there'll be a second time.
That's not the goal.
I can't imagine how horrifying
it would be to come up.
So it doesn't sound
like it's affecting you.
No.
The dal's way worse.
I mean, it's now creeping up on me.
Yeah, no, it comes in later.
Do you think maybe it's 'cause
you melted everything already?
Yeah.
Yeah, it's, uh, my God.
So tell me about some positive
influences you had in your youth.
Um, okay, I'm gonna go
down the same path I go.
This, this road is, well, rutted,
my grandparents, um, they were just
like, and, and across the board all
I, I never met all of my grandparents,
but the ones that I did meet
have massively impacted
me in a positive way.
Um, just like, and, and I hope it'll
translate when we are grandparents, but
like, just the love that a grandparent
gives or grandchild is, is special.
Um, but I was lucky enough to have
some really amazing grandparents
like my, my mom's parents.
We're just
cool.
Okay.
Why don't we just ask what they did?
Okay.
Uh, my,
I can tell that the hot
sauce is affecting you.
Yeah.
Because you're barely keeping
a clear in sentence together.
My, so what did they do?
That was so cool.
Okay.
So my, my grandma, she
was, she was a homemaker.
Uh, woke up at like five, at
least, I don't know, not really
Every morning baked bread
mm-hmm.
Would, you know, had the amazing garden.
So I learned from her gardening
and baking and picking mushrooms.
And my grandpa digging clams,
like I said, and like, it was just
so they made food.
Yeah.
And that was it.
No, they, I,
I think it was how they made the
food and why they made the food.
Yeah.
Thank you.
Um, there was so much love in it.
It really was like it
was, it's very, oh my God.
Are we gonna make it to the end?
Yeah, we will.
Woo.
This one is like,
do people ever give up
on that hauling show?
Yeah.
Yeah.
Really?
Yeah.
I think like DJ Khaled
made it to Wing three.
Um, this one's like airborne.
Look at the, and I don't know
if the cameras will pick it
up, but my face is glistening.
Yeah, it is.
Um, yeah, and I apologize to the
listeners if this, this conversation has
derailed pretty badly at this point, but
if we start hallucinating,
like Homer did, oh
my God.
It's a talking coyote.
My, my grandparents from Nova
Scotia showed me, uh, how you can
show your love through food, uh,
like every day, their actions.
It was just like, it's
how I wanted to live.
Now, now I look back and I'm like, I
wanna live how my grandparents lived.
I wanna have a big acreage and have
a garden and go fishing and just
like be outside, um, and eat soup.
Okay.
Yeah.
Um, did you have any
more questions for me?
'cause we have one last question.
Well, one last wing
that we can save for the last wing.
Um, no, I don't.
Okay.
Not one that I wanna say.
It's, it's not interesting.
Is it ai?
No, I, no, it's just, I don't find
it interesting at this point, so,
yeah.
Can you read the last one for me?
Yeah, it's hot ones.
The last dab experience
over 91% pepper X hot sauce.
So I guess it's, uh, pepper,
they call pepper acts, which
is supposed to be terrible.
Okay.
Dab it up.
Oh my god.
I feel like.
Maybe we just wait a minute.
Oh, heat level.
11 outta 10.
Oh, nice.
Turn it up to 11.
Make sure your eyes are gonna explode.
Right now the audience is
just getting heavy breathing.
No, I don't.
Oh, god dammit.
Is it hot wings or is
it adult entertainment?
It, this is like a smr.
It's like,
oh, I hate that stuff.
I do too.
With like the clicking, I don't have
any nails because nails are fil,
it's just the most disgusting thing.
Okay.
So
yep.
Moving into the future.
Go ahead, take your wing.
I just, I feel for, to lister's
sake, maybe I'll just wait.
Okay.
I'll eat it.
Hold on.
Oh my God.
You can do this.
Yep.
Of course I can.
Moving into the future.
Mm-hmm.
Where do you see yourself?
Whoa.
Still coming back on me.
Mm-hmm.
Where do you see yourself
in 10 years time?
Hmm.
Like, honestly, you know, those memes with
like the old lady with all the chickens
and like baby goats.
Yeah.
Inner guarded, drinking a coffee, um, like
fishing, hunting with like birds, like
hanging, building a fire, chopping wood.
Um, that sounds pretty sweet to me.
Um, having pickles, making
pickles, making soup.
There's a lot of pickles in your future.
Yeah, I think so.
Like, yeah, there will be a
lot of pickles in our future.
Um
mm-hmm.
Yeah.
Lots of animals around.
So you do a lot of really cool
work with food fermenting.
Mm-hmm.
Dry aging, smoking.
Yep.
Curing, different curing cabinets.
Like a lot of stuff that's looked
at as sort of like traditional
old time preservation methods.
Mm-hmm.
Developing good molds on
cheeses and, and meats.
What's one area that you haven't
worked at and looked at that
intrigues you that you might want to?
Uh, definitely not hot sauce.
I, I, I don't wanna explore
hot sauces for a while.
Um,
did you wanna make your own?
I have.
Mm-hmm.
No,
you made like regional hot sauces,
like Southwestern North Carolina.
Yeah, I do.
Oh, pine area.
I like to, I like to be authentic.
Oh my God, I'm really sorry for
everyone that has to watch this.
Uh,
yeah.
What do I wanna get into?
Um,
or if it'd be easier, what's something
that the listener could get into?
What's something that would be a
first step that would be beneficial
for people who want to do a similar
style of cooking that you do?
Um,
well, I, I, I touched my nose
and now my nose is not fine.
Um,
I'm
crying.
It's, it's hard.
You have to, I think you have to be
guided by what you're interested in.
I mean, there's.
For people that don't like pickles,
like I wouldn't say go down the
rabbit hole of fermentation.
However, I will say if you think
you don't like Bix pickles,
try doing lacto fermented pickles
because you might decide you do like
pickles 'cause it's very different bees.
Or if you don't like sauerkraut in
the store, do try making your own
'cause you might actually like it.
Um, uh, I don't know.
Like we've done, we've done the beer root,
we've done wine, we've done like kombucha
and ke fer and fermented drinks, and.
I don't know, maybe, maybe like going
down the path of more complicated, um,
sausages talking with Elias last week and
yeah, that was cool.
More Della and things like that,
like emulsified sausages and
getting a little bit more confidence
and bigger projects like that.
Like going down the, um, what might be
cool is like, like handling a pig the
way they used to like a hundred years
ago, where it's like we're slaughtering
a pig or we're butchering it and we're
gonna make sausages and we're gonna
take the blood and we're gonna do
like everything from start to finish.
Get a group of people to come in
and like have a bunch of friends in.
Instead of doing a pig roast, have a bunch
of friends come in and like everyone's
processing the pig and everyone's
gonna take something to go home with.
It's kinda like Filipino culture.
Yeah, well, like,
or a lot of
cultures, like a lot of cultures,
like a long time ago that we all
kind of forgot and don't do anymore.
I just remember the, um, the time
I got a phone call from a fellow
years and years ago, oh, hey, I want
to take the firearm safety course.
Okay, yeah, no, you're in luck.
We got what happened this weekend.
Excellent.
'cause I want, I need a
gun for the next weekend.
Well, it doesn't happen that fast.
We're in Canada, mandatory minimum
20 day waiting period and all the
rest and okay, hangs up, calls
back, I've got it figured out.
I'm gonna take the course, I'll
take a number of my friends with me.
They'll take the course.
So we'll fill up a whole class.
You'll see what I'm all about.
You'll see that I hang
out with cool people.
I'm a good guy.
And so when I finish a course, he
just loaned me one of your ends.
I'm like, okay, what's going on here?
He says, well, my
brother's coming in town.
I'm like, okay, this
is not shaping up good.
Oh my God.
He says, um, we, um, we got this little
farm that we started up and we're getting
these animals from the auction house.
We've always got goats and we
can take care of 'em ourself,
but we've got cows now, right?
And okay, sure.
Well can you come and can
you shoot the cows for us?
I'd never shot a cow before, but I had
an idea, like I, I had a skull up at the
cabin and had a little 22 bullet hole in
it, and I kind of knew where to shoot.
And so anyways, I show up at this guy's
place in a bit more of a built up area
than I was expecting, and I had a 22
rifle and I figured I would use the rifle.
On the, uh, the cow's head.
It was lawful to discharge.
It was lawful to do all, all the rest.
But these cows, like the cows, most
people see, they got their, their
horns have been cut off and they
put lie on it and it burns 'em.
So they're easier to handle.
They're not gonna hurt you.
These cows had horns.
I show up with a rifle.
I'm in the parking lot, 50
Filipino guys running around.
I'm six foot 6, 250 pounds.
Everyone's running around.
They already slaughtered a
goat and they're cooking it up.
I thought they were burning the hair off,
but they had a big tiger torch, a roofing
torch, and they're cooking it right there.
And this poured black crepitus, God.
Goats on the ground.
I said, well, let's bring, I thought
we'd have like ropes or something
and we could just walk up, nah,
these cows are running after them and
they're throwing their head around.
So anyways, asked me to put down the cows.
I figured out where to shoot
because a skull is very different
from a live animals skull and
trying to put the bullet placement.
But, uh, eventually we,
uh, got both of them down.
Second one went down immediately,
but they'd come over and they'd
immediately bleed it out.
But, and they catch all of that
blood inside a, uh, big metal bowl.
And they say, well, we boil it up in
a little curdle and then we eat it.
And it's like, chocolate.
You want some?
And they, they use every
little part of the animal.
And I was, it's
not like it looks like chocolate pudding
maybe, but I wouldn't call it chocolate.
P
Oh, that's what they said.
They said it's like chocolate.
You want some?
I said, no.
And in hindsight, I probably
should have said yes.
I wouldn't mind.
Right?
Yeah.
Um, just for the adventure
of it to see what it's about.
You love blood pudding?
I do love blood pudding.
Yeah.
Yeah, there's something people
might not know about you.
Your love for blood pudding.
I do love it.
I do.
I It's Scottish in me, I think.
I think so.
Is there anything we should be
talking about before we wrap up here?
Because I can feel the, uh, the
hot sauce affecting my brain.
Yeah.
No, I feel like I'm in a bit of
a zombie-like state right now.
Um, I dunno.
Um, give, give it, give
The Wild Kitchen podcast.
Uh, a listen, uh, let
me know what you think.
Um, yeah.
I dunno, I don't know what else to say.
This.
Well, you're run extra
promotions for it too.
So, season one, these people are
authors and so if people wanna follow
along on social media, they have
a chance to win the author's book.
Yep.
And all I gotta do is Spotify,
you can do a star rating and
you can rate the podcast.
Yep.
Preferably five stars, but hey,
we're not saying what you got rated.
Yep.
Um, apple, you can do a
star rating and a review.
Yep.
And each one of those things will enter
somebody in for a chance to win and
they can just take a screenshot and
send it on in to podcast@silvercourt.ca.
Yep.
Or they can DM the, uh, Instagram
account if they want to.
That's easy.
Yeah.
And, uh, it's all part of just getting
the knowledge and the cookbooks
and other people's hands spreading
the word of what you enjoy and what
the authors are putting out there.
And, you know, it's, uh, it, I think it's
a pretty fun endeavor and I'm really,
really excited to see where it takes us.
Yeah.
Yeah.
I mean, hopefully Ireland or, I dunno.
Well, I think there's
a, I'd love to travel with it.
I think it'd be fun.
I think there's a couple
things coming up, but
yeah,
I don't like to put the cart
before the horse so people will
have to follow along and watch.
Yep.
Definitely.
Thanks so much, Dan.
Yeah, thank you.