1 00:00:00,166 --> 00:00:02,869 TASTEMAKERS WAS FUNDED IN PART BY... 2 00:00:02,936 --> 00:00:09,109 * 3 00:00:09,175 --> 00:00:14,114 ANNOUNCER 2: IT ALL COMES DOWN TO CREATING SOMETHING UNIQUE. 4 00:00:14,180 --> 00:00:18,118 IT'S IMPORTANT TO TAKE PRIDE IN ONE'S WORK AND SHARE EXPERTISE. 5 00:00:18,184 --> 00:00:23,389 * 6 00:00:23,456 --> 00:00:25,325 ANNOUNCER 2: EDWARD JONES IS PROUD TO SUPPORT THE 7 00:00:25,391 --> 00:00:29,362 CRAFTSPEOPLE WHO DEFINE THE MAKER MOVEMENT. 8 00:00:29,429 --> 00:00:32,832 * 9 00:00:32,899 --> 00:00:35,835 ANNOUNCER 1: ...AND BY FLEISCHMANN'S YEAST 10 00:00:35,902 --> 00:00:37,570 AND AB MAURI. 11 00:00:37,637 --> 00:00:46,179 * 12 00:00:46,246 --> 00:00:48,581 CAT: TODAY PEOPLE ARE SEEKING OUT MEAT THAT'S HUMANELY RAISED, 13 00:00:48,648 --> 00:00:51,151 AND IN TEXAS THERE IS A RANCH THAT BRINGS YOU MEAT 14 00:00:51,217 --> 00:00:52,819 THAT IS TRULY WILD. 15 00:00:52,886 --> 00:00:54,888 TODAY ON "TASTEMAKERS", I'M TAKING YOU TO INGRAM, 16 00:00:54,954 --> 00:00:57,657 TEXAS, TO MEET THE FOLKS BEHIND "BROKEN ARROW RANCH." 17 00:00:57,724 --> 00:00:58,625 GET READY. 18 00:00:58,691 --> 00:01:00,860 WE'RE GOING ON THE HUNT. 19 00:01:00,927 --> 00:01:03,863 * 20 00:01:03,930 --> 00:01:05,832 CAT: I'M CAT NEVILLE AND I'VE BEEN TELLING THE STORY OF LOCAL 21 00:01:05,899 --> 00:01:07,634 FOOD FOR ABOUT 20 YEARS. 22 00:01:07,700 --> 00:01:11,638 IN THAT TIME I'VE SEEN THE AMERICAN FOOD MOVEMENT EXPLODE 23 00:01:11,704 --> 00:01:15,108 IN TINY TOWNS AND BIG CITIES FROM COAST TO COAST. 24 00:01:15,175 --> 00:01:18,845 IN "TASTEMAKERS", I EXPLORE THE MAKER MOVEMENT AND TAKE YOU 25 00:01:18,912 --> 00:01:22,282 ALONG FOR THE JOURNEY TO MEET THE MAKERS WHO DEFINE THE FLAVOR 26 00:01:22,348 --> 00:01:23,616 OF AMERICAN CUISINE. 27 00:01:23,683 --> 00:01:32,725 * 28 00:01:32,792 --> 00:01:34,494 CAT: HUNTING IS AN AMERICAN TRADITION, 29 00:01:34,561 --> 00:01:37,397 AND IN A TIME WHEN PEOPLE ARE LOOKING FOR HUMANELY RAISED 30 00:01:37,463 --> 00:01:39,933 MEAT, WILD GAME SHOULD BE ON THE MENU. 31 00:01:39,999 --> 00:01:43,803 SO HERE IN INGRAM, TEXAS, CHRIS HUGHES AT "BROKEN ARROW RANCH" 32 00:01:43,870 --> 00:01:47,574 FIELD-HARVESTS HIS ANIMALS AND THEN PROCESSES THEM ON-SITE, 33 00:01:47,640 --> 00:01:49,375 SENDING THEM TO CHEFS ACROSS THE COUNTRY. 34 00:01:49,442 --> 00:01:53,980 * 35 00:01:54,047 --> 00:01:58,151 CHRIS: INGRAM IS LOCATED IN THE HEART OF THE TEXAS HILL COUNTRY. 36 00:01:58,218 --> 00:02:02,088 WE'RE ABOUT 60 MILES NORTHWEST OF SAN ANTONIO. 37 00:02:02,155 --> 00:02:04,057 OUT HERE AT "BROKEN ARROW RANCH", 38 00:02:04,123 --> 00:02:07,560 WE HAVE 800 ACRES, AND IT'S REALLY CENTERED ON A RIVER THAT 39 00:02:07,627 --> 00:02:08,895 FLOWS THROUGH THE MIDDLE. 40 00:02:08,962 --> 00:02:10,597 AND THEN AS YOU GET FURTHER AWAY FROM THE WATER, 41 00:02:10,663 --> 00:02:13,600 YOU GET HIGHER IN ELEVATION, YOU GET INTO A LITTLE BIT MORE OF 42 00:02:13,666 --> 00:02:16,102 THE ROLLING PLAINS THAT ARE PRESENT HERE IN THE 43 00:02:16,169 --> 00:02:19,172 TEXAS HILL COUNTRY. 44 00:02:19,239 --> 00:02:21,608 MOST OF MY FORMATIVE YEARS WERE HERE ON THE RANCH. 45 00:02:21,674 --> 00:02:23,543 LIKE A LOT OF KIDS, YOU COULDN'T WAIT TO GET 46 00:02:23,610 --> 00:02:25,311 OUT OF SMALL-TOWN TEXAS. 47 00:02:25,378 --> 00:02:28,081 I WENT OUT INTO THE WORLD FOR ABOUT TEN YEARS AND GAINED SOME 48 00:02:28,147 --> 00:02:30,883 EXPERIENCE IN A VARIETY OF DIFFERENT AREAS AND EVENTUALLY 49 00:02:30,950 --> 00:02:35,188 DECIDED THAT THIS PLACE WASN'T SO BAD AFTER ALL AND THAT I 50 00:02:35,255 --> 00:02:37,323 REALLY WANTED AN OPPORTUNITY TO WORK FOR MYSELF. 51 00:02:37,390 --> 00:02:41,127 I WANTED TO BE ABLE TO RAISE MY KIDS IN THIS SAME ENVIRONMENT. 52 00:02:41,194 --> 00:02:45,198 AND I LOVE FOOD, I LOVE HUNTING, I LOVE THE OUTDOORS, 53 00:02:45,265 --> 00:02:47,267 AND THIS BUSINESS MATCHES ALL OF THOSE. 54 00:02:47,333 --> 00:02:52,972 * 55 00:02:53,039 --> 00:02:54,674 CHRIS: MY DAD'S AN INCREDIBLE PERSON -- WAS A GREAT ROLE MODEL 56 00:02:54,741 --> 00:02:56,209 GROWING UP -- A SERIAL ENTREPRENEUR. 57 00:02:56,276 --> 00:03:00,680 YOU KNOW, HE HAD AN INCREDIBLE CAREER THAT HELPED GET US OUT 58 00:03:00,747 --> 00:03:03,816 HERE TO THE TEXAS HILL COUNTRY IN A COMMERCIAL-DIVING BUSINESS 59 00:03:03,883 --> 00:03:06,452 AND THEN FOUNDED "BROKEN ARROW RANCH", 60 00:03:06,519 --> 00:03:11,457 HAD THE VISION TO SEE THAT BUSINESS COME ABOUT. 61 00:03:11,524 --> 00:03:12,892 MIKE: WHEN WE HAD PURCHASED THE RANCH, 62 00:03:12,959 --> 00:03:16,896 I HAD BECOME AWARE OF THIS POPULATION OF NON-NATIVE SPECIES 63 00:03:16,963 --> 00:03:19,499 OF DEER AND ANTELOPE. 64 00:03:19,565 --> 00:03:23,770 AND I'D ALSO BECOME AWARE THAT THEY WERE BECOMING THOUGHT OF 65 00:03:23,836 --> 00:03:27,040 AS POTENTIAL PESTS OVERPOPULATING AREAS. 66 00:03:27,106 --> 00:03:31,444 AND I THOUGHT, WELL, THAT'S AN OPPORTUNITY. 67 00:03:31,511 --> 00:03:34,614 IT WAS A PROBLEM, BUT IT WAS AN OPPORTUNITY. 68 00:03:34,681 --> 00:03:36,316 * 69 00:03:36,382 --> 00:03:38,418 MIKE: WHEN CHRIS MADE US AWARE THAT HE WOULD BE INTERESTED IN 70 00:03:38,484 --> 00:03:41,954 BUYING AND TAKING OVER THE WILD-GAME MEAT BUSINESS, 71 00:03:42,021 --> 00:03:46,559 WE WERE OVERJOYED BECAUSE HE'S AN ABSOLUTE NATURAL AND I'M SURE 72 00:03:46,626 --> 00:03:51,764 DOES A MUCH BETTER JOB THAN I WAS DOING. 73 00:03:51,831 --> 00:03:58,705 * 74 00:03:58,771 --> 00:04:02,709 CHRIS: "BROKEN ARROW RANCH" IS BOTH A PLACE AND A BUSINESS, 75 00:04:02,775 --> 00:04:06,579 AND WE HARVEST ON OUR PROPERTY AS WELL AS OTHER PROPERTIES 76 00:04:06,646 --> 00:04:08,114 AROUND THE STATE OF TEXAS. 77 00:04:08,181 --> 00:04:11,317 WE'RE PARTNERING WITH RANCHERS THAT HAVE AN OVERPOPULATION OF 78 00:04:11,384 --> 00:04:13,152 DEER AND ANTELOPE. 79 00:04:13,219 --> 00:04:16,622 WE TAKE A SHOOTER, A SKINNER AND A GOVERNMENT MEAT INSPECTOR AND 80 00:04:16,689 --> 00:04:18,958 A MOBILE PROCESSING UNIT OUT TO THE RANCH. 81 00:04:19,025 --> 00:04:21,794 WE RIDE AROUND THE RANCH WITH THE RANCHER, 82 00:04:21,861 --> 00:04:25,431 SELECTING ANIMALS TO HARVEST, SHOOTING THEM AT A DISTANCE FROM 83 00:04:25,498 --> 00:04:29,102 50 TO 200 YARDS AWAY SO IT'S A VERY HUMANE SLAUGHTER IN THE 84 00:04:29,168 --> 00:04:32,805 WILD, BRING THE ANIMALS BACK TO OUR MOBILE PROCESSING UNIT SET 85 00:04:32,872 --> 00:04:35,274 UP ON THE RANCH, DO THE INITIAL PROCESSING THERE, 86 00:04:35,341 --> 00:04:38,244 THEN BRING IT ALL BACK TO OUR BRICK-AND-MORTAR FACILITY IN 87 00:04:38,311 --> 00:04:40,179 INGRAM, TEXAS, WHERE WE DO THE BUTCHERING, 88 00:04:40,246 --> 00:04:42,448 THE SHIPPING AND ALL THE REST. 89 00:04:42,515 --> 00:04:46,552 * 90 00:04:46,619 --> 00:04:49,055 CHRIS: I THINK A LOT OF PEOPLE ARE REALLY LOOKING TO CONNECT 91 00:04:49,122 --> 00:04:52,158 BACK WITH NATURE TO GET CLOSER TO THEIR FOOD. 92 00:04:52,225 --> 00:04:54,260 THERE'S BEEN A MOVEMENT TOWARDS ORGANIC, 93 00:04:54,327 --> 00:04:57,797 AND NOW IT MOVED BEYOND ORGANIC TO REALLY UNDERSTANDING WHERE 94 00:04:57,864 --> 00:05:01,901 YOUR FOOD CAME FROM, TO ACTUALLY STARTING TO GO OUT AND SOURCE 95 00:05:01,968 --> 00:05:02,969 YOUR PROTEINS YOURSELF. 96 00:05:03,035 --> 00:05:05,138 AND NOT EVERYBODY CAN DO THAT. 97 00:05:05,204 --> 00:05:08,408 WE'RE ABOUT AS CLOSE AS YOU CAN GET TO SOURCING THAT 98 00:05:08,474 --> 00:05:09,475 MEAT YOURSELF. 99 00:05:09,542 --> 00:05:11,444 WE'RE GOING OUT, WE'RE DOING THE HUNTING, 100 00:05:11,511 --> 00:05:14,414 WE'RE DOING THE HARVESTING, AND WE'RE PACKAGING THAT MEAT AND 101 00:05:14,480 --> 00:05:16,315 GETTING IT OUT TO THE RESTAURANTS AND TO 102 00:05:16,382 --> 00:05:17,383 THE INDIVIDUALS. 103 00:05:17,450 --> 00:05:19,786 * 104 00:05:19,852 --> 00:05:22,622 CAT: I MEAN, YOU SELL TO CHEFS ACROSS THE ENTIRE COUNTRY. 105 00:05:22,688 --> 00:05:27,226 CHRIS: RIGHT, SO WE SELL TO CHEFS IN ALL 50 STATES -- MAINE 106 00:05:27,293 --> 00:05:30,430 TO HAWAII AND EVERYWHERE IN BETWEEN. 107 00:05:30,496 --> 00:05:33,699 ONE OF THE ADVANTAGES THAT WE HAVE IS THAT IT IS A UNIQUE 108 00:05:33,766 --> 00:05:35,668 PRODUCT IN A COUPLE OF WAYS, YOU KNOW. 109 00:05:35,735 --> 00:05:38,671 FIRST, IT'S UNIQUE IN BEING VENISON AND WILD BOAR AND QUAIL 110 00:05:38,738 --> 00:05:40,139 AND OTHER GAME MEATS. 111 00:05:40,206 --> 00:05:42,408 SO IT'S A MEAT THAT THEY DON'T NECESSARILY HAVE AVAILABLE 112 00:05:42,475 --> 00:05:43,409 TO THEM... 113 00:05:43,476 --> 00:05:44,477 CAT: RIGHT. 114 00:05:44,544 --> 00:05:47,413 CHRIS: ...FROM A MORE LOCAL PRODUCER. 115 00:05:47,480 --> 00:05:50,883 SO THEY'RE SEEKING OUT THIS PROTEIN. 116 00:05:50,950 --> 00:05:54,120 THE OTHER PART IS JUST THROUGH THE FIELD-HARVESTING THAT WE DO 117 00:05:54,187 --> 00:05:57,223 AND OUR OWN PROCESSES DIFFERENTIATES US EVEN FURTHER 118 00:05:57,290 --> 00:06:00,293 FROM THE FARM VENISON THAT IS AVAILABLE OUT THERE. 119 00:06:00,359 --> 00:06:01,828 CAT: MM-HMM. 120 00:06:01,894 --> 00:06:03,362 CHRIS: YOU KNOW, FINDING THOSE CHEFS THAT CARE ABOUT QUALITY, 121 00:06:03,429 --> 00:06:06,399 YOU KNOW, THAT CARE ABOUT THE HUMANE ASPECT OF THE ANIMALS, 122 00:06:06,466 --> 00:06:08,534 AND THEY'RE LOOKING FOR SOMETHING UNIQUE AND A UNIQUE 123 00:06:08,601 --> 00:06:11,037 EXPERIENCE FOR THEIR DINERS, SO IT'S REALLY HOW WE'RE ABLE TO 124 00:06:11,103 --> 00:06:12,405 CONNECT WITH THOSE GUYS. 125 00:06:12,472 --> 00:06:17,743 * 126 00:06:17,810 --> 00:06:31,057 * 127 00:06:31,123 --> 00:06:32,992 CAT: RESTAURANTS ACROSS THE COUNTRY SOURCE GAME FROM "BROKEN 128 00:06:33,059 --> 00:06:36,295 ARROW RANCH", INCLUDING A NUMBER OF PLACES HERE IN DALLAS, 129 00:06:36,362 --> 00:06:39,532 AND CHEF DEAN FEARING, WHO IS WIDELY CONSIDERED THE "FATHER OF 130 00:06:39,599 --> 00:06:43,336 SOUTHWEST CUISINE", FOCUSES IN ON A CLASSIC ANTELOPE DISH. 131 00:06:43,402 --> 00:06:44,837 LET'S GO INSIDE. 132 00:06:44,904 --> 00:06:47,273 * 133 00:06:47,340 --> 00:06:49,108 MIKE: ONE OF THE WONDERFUL THINGS ABOUT BEING IN THIS 134 00:06:49,175 --> 00:06:53,679 BUSINESS IS THE GREAT CHEFS THAT WE'VE COME TO KNOW AND HAVE 135 00:06:53,746 --> 00:06:56,349 BECOME REALLY GOOD FRIENDS WITH. 136 00:06:56,415 --> 00:06:58,851 DEAN FEARING'S ENTHUSIASM IS REALLY INFECTIOUS, 137 00:06:58,918 --> 00:07:02,655 AND HE CAME TO A NUMBER OF HUNTS AT THE RANCH. 138 00:07:02,722 --> 00:07:05,024 * 139 00:07:05,091 --> 00:07:07,393 DEAN: MIKE AND I GO BACK 35 YEARS. 140 00:07:07,460 --> 00:07:09,195 [LAUGHS] 141 00:07:09,262 --> 00:07:13,766 EVEN AT MY FIRST RESTAURANT, I STARTED BUYING FROM MIKE. 142 00:07:13,833 --> 00:07:18,437 WE DID A LOT OF HUNTING DOWN ON HIS RANCH IN THE EARLY DAYS, 143 00:07:18,504 --> 00:07:23,709 AND HE TAUGHT ME ABOUT TEXAS WILD GAME. 144 00:07:23,776 --> 00:07:28,080 I ALWAYS HAVE WILD GAME ON THE MENU AT "FEARING'S." 145 00:07:28,147 --> 00:07:32,118 WE'RE KINDA KNOWN AS A "WILD GAME RESTAURANT." 146 00:07:32,184 --> 00:07:34,186 * 147 00:07:34,253 --> 00:07:36,422 ERIC: CURRENTLY WE'RE USING THE NILGAI ANTELOPE FROM 148 00:07:36,489 --> 00:07:38,291 "BROKEN ARROW RANCH." 149 00:07:38,357 --> 00:07:41,193 OVER THE YEARS WE'VE USED A LOT OF DIFFERENT GAME 150 00:07:41,260 --> 00:07:42,695 PRODUCTS FROM THEM. 151 00:07:42,762 --> 00:07:45,731 IT'S ALWAYS NEAT TO SEE WHAT THEY HAVE AND TO FEED OFF WHAT 152 00:07:45,798 --> 00:07:49,101 THE RANCHERS ARE HARVESTING. 153 00:07:49,168 --> 00:07:50,369 * 154 00:07:50,436 --> 00:07:52,772 DEAN: WHAT WE DID TODAY WAS NILGAI ANTELOPE. 155 00:07:52,838 --> 00:07:56,609 NILGAI ANTELOPE TASTES LIKE A GREAT STEAK. 156 00:07:56,676 --> 00:08:00,646 THERE'S NO GAME FLAVOR TO IT, BUT IT'S BETTER BECAUSE IT'S 157 00:08:00,713 --> 00:08:04,383 FROM THE WILD, SO IT'S RAISED BY FORAGE, 158 00:08:04,450 --> 00:08:07,620 AND IT IS AS TENDER AS CAN BE. 159 00:08:07,687 --> 00:08:10,756 I MEAN, YOU DON'T EVEN NEED A KNIFE TO CUT IT. 160 00:08:10,823 --> 00:08:14,327 ERIC: THE ANTELOPE DISH WITH THE MESQUITE GRILL -- COOKING IT 161 00:08:14,393 --> 00:08:19,465 OVER THIS WOOD REALLY IMPARTS A UNIQUE FLAVOR AS WELL. 162 00:08:19,532 --> 00:08:21,767 I'M SERVING IT WITH GRITS, A TANGLE OF GREENS WITH A LITTLE 163 00:08:21,834 --> 00:08:25,471 BACON AND A SMOKY CHILI AIOLI. 164 00:08:25,538 --> 00:08:26,906 TAKE A LITTLE PICO. 165 00:08:26,973 --> 00:08:28,374 THAT'S FULL FLAVOR. 166 00:08:28,441 --> 00:08:38,250 * 167 00:08:38,317 --> 00:08:47,259 * 168 00:08:47,326 --> 00:08:49,161 CHRIS: WE HARVEST SEVERAL SPECIES OF DEER. 169 00:08:49,228 --> 00:08:52,598 WE HARVEST AXIS DEER, SIKA DEER, FALLOW DEER. 170 00:08:52,665 --> 00:08:55,534 WE HARVEST SOME ELK AND SOME RED DEER, 171 00:08:55,601 --> 00:08:58,037 AND WE ALSO HARVEST BLACKBUCK ANTELOPE, 172 00:08:58,104 --> 00:09:00,973 NILGAI ANTELOPE -- WHICH WOULD MARKET AS "TEXAS ANTELOPE" - 173 00:09:01,040 --> 00:09:07,380 AND WE ALSO DO WILD BOAR AND QUAIL FROM OUR FARM. 174 00:09:07,446 --> 00:09:10,249 CAT: WHAT CONSUMERS ARE REALLY GRAVITATING TOWARD ARE HUMANELY 175 00:09:10,316 --> 00:09:13,886 RAISED AND SLAUGHTERED MEATS, AND YOU REALLY CAN'T GET ANY 176 00:09:13,953 --> 00:09:16,622 MORE HUMANE THAN LETTING AN ANIMAL LIVE ITS ENTIRE LIFE IN 177 00:09:16,689 --> 00:09:17,623 THE WILD... 178 00:09:17,690 --> 00:09:19,058 CHRIS: ABSOLUTELY. 179 00:09:19,125 --> 00:09:20,660 CAT: ...AND HARVESTING THE ANIMAL WITHOUT ROUNDING THEM UP. 180 00:09:20,726 --> 00:09:23,729 BY HARVESTING THEM IN THE WILD, IT REDUCES THE STRESS ON THE 181 00:09:23,796 --> 00:09:25,731 ANIMAL SO YOU END UP WITH A BETTER-QUALITY PRODUCT, 182 00:09:25,798 --> 00:09:28,034 BUT IT'S ALSO JUST A BETTER KILL FOR THE ANIMAL ITSELF. 183 00:09:28,100 --> 00:09:29,235 CHRIS: ABSOLUTELY. 184 00:09:29,301 --> 00:09:31,070 THAT'S THE WHOLE REASON THAT WE'RE OUT HERE. 185 00:09:31,137 --> 00:09:33,906 THE TRADITIONAL MODEL IS TO ROUND UP THESE ANIMALS AND TAKE 186 00:09:33,973 --> 00:09:36,509 THEM TO A FIXED, YOU KNOW, BRICK-AND-MORTAR SLAUGHTER 187 00:09:36,575 --> 00:09:38,544 FACILITY 'CAUSE THAT'S WHAT'S REQUIRED. 188 00:09:38,611 --> 00:09:40,513 THE ANIMAL HAS TO BE INSPECTED... 189 00:09:40,579 --> 00:09:41,914 CAT: MM-HMM. 190 00:09:41,981 --> 00:09:43,582 CHRIS: ...IN ORDER FOR IT TO BE SOLD TO THE PUBLIC. 191 00:09:43,649 --> 00:09:45,584 AND THE INSPECTOR LIVES AT THE PLANT. 192 00:09:45,651 --> 00:09:48,254 WHAT WE'VE DONE -- AND THAT NOT EVERYBODY ELSE HAS THE 193 00:09:48,320 --> 00:09:50,690 OPPORTUNITY TO DO -- IS INSTEAD OF TAKING THE ANIMALS TO THE 194 00:09:50,756 --> 00:09:53,292 PLANT, WE TAKE THE PLANT OUT TO THE ANIMALS. 195 00:09:53,359 --> 00:09:56,529 WE BRING THAT MOBILE PROCESSING TRAILER OUT TO THE RANCH ALONG 196 00:09:56,595 --> 00:09:57,663 WITH THE INSPECTOR. 197 00:09:57,730 --> 00:09:59,532 SO WE CAN COME OUT HERE TO THE FIELD, 198 00:09:59,598 --> 00:10:02,568 HARVEST THESE ANIMALS, YOU KNOW, IN THEIR NATIVE ENVIRONMENT WITH 199 00:10:02,635 --> 00:10:06,639 NO STRESS AND THEN DO THE INITIAL PROCESSING AND THE, 200 00:10:06,706 --> 00:10:08,641 YOU KNOW, INITIAL INSPECTION HERE ON-SITE, 201 00:10:08,708 --> 00:10:11,477 AND THAT'S THE REASON THAT WE DO THIS HARVEST. 202 00:10:11,544 --> 00:10:12,912 IT'S NOT BECAUSE IT'S EASY... 203 00:10:12,978 --> 00:10:14,447 [BOTH LAUGH] 204 00:10:14,513 --> 00:10:17,983 CHRIS: ...BECAUSE THERE'S MUCH MORE EFFICIENT WAYS TO DO THIS 205 00:10:18,050 --> 00:10:20,019 PROCESS, BUT THERE'S NOT A BETTER, 206 00:10:20,086 --> 00:10:22,088 MORE HUMANE WAY TO DO THIS PROCESS. 207 00:10:22,154 --> 00:10:23,289 * 208 00:10:23,355 --> 00:10:33,799 [RATTLING] 209 00:10:33,866 --> 00:10:37,503 CHRIS: OUR FIELD-HARVESTING AND HUNTING IN GENERAL IS A VERY 210 00:10:37,570 --> 00:10:39,138 INTIMATE PROCESS. 211 00:10:39,205 --> 00:10:42,174 UNLIKE A FACTORY WHERE ANIMALS ARE BEING HERDED IN AND THEY'RE 212 00:10:42,241 --> 00:10:44,977 KIND OF PANICKED AND YOU'RE JUST MOVING THROUGH TENS, 213 00:10:45,044 --> 00:10:46,912 DOZENS, YOU KNOW, HUNDREDS AT A TIME, 214 00:10:46,979 --> 00:10:50,316 YOU KNOW, WE'RE GOING OUT THERE AND WE'RE HARVESTING ANIMALS ONE 215 00:10:50,382 --> 00:10:51,851 BY ONE. 216 00:10:51,917 --> 00:10:55,387 AND, YOU KNOW, AS YOU SET UP, YOU'RE LOOKING AT ONE SPECIFIC 217 00:10:55,454 --> 00:10:58,724 ANIMAL THROUGH YOUR RIFLE SCOPE, AND A LOT OF TIMES THEY'RE 218 00:10:58,791 --> 00:11:01,460 LOOKING AT YOU 'CAUSE THEY KNOW THAT YOU'RE THERE. 219 00:11:01,527 --> 00:11:03,395 THEY'RE NOT PANICKED, BUT THEY'RE OUT THERE LOOKING 220 00:11:03,462 --> 00:11:05,030 AND CURIOUS. 221 00:11:05,097 --> 00:11:08,868 AND YOU HAVE TO MAKE THE DECISION TO TAKE THAT 222 00:11:08,934 --> 00:11:10,569 ANIMAL'S LIFE. 223 00:11:10,636 --> 00:11:15,040 AND WHILE THAT PROCESS CAN BE COMMONPLACE, 224 00:11:15,107 --> 00:11:19,578 CERTAINLY FOR SOMEBODY IN MY INDUSTRY OR SOMEBODY IN A 225 00:11:19,645 --> 00:11:23,182 FOOD-CHAIN PROCESS, IT'S NOT SOMETHING THAT SHOULD BE 226 00:11:23,249 --> 00:11:24,717 TAKEN LIGHTLY. 227 00:11:24,784 --> 00:11:28,220 IT'S SOMETHING THAT SHOULD BE DONE WITH AS MUCH RESPECT AND 228 00:11:28,287 --> 00:11:30,456 AS HUMANELY AS POSSIBLE. 229 00:11:30,523 --> 00:11:36,796 [BIRDS CHIRPING] 230 00:11:36,862 --> 00:11:39,031 [GUNSHOT] 231 00:11:39,098 --> 00:11:41,567 [CLICKING] 232 00:11:41,634 --> 00:11:45,504 * 233 00:11:45,571 --> 00:11:47,573 [INDISTINCT] 234 00:11:47,640 --> 00:12:02,188 * 235 00:12:02,254 --> 00:12:05,157 CHRIS: THE PROCESS OF FIELD-HARVESTING INVOLVES US 236 00:12:05,224 --> 00:12:08,661 SHOOTING THESE ANIMALS AT A DISTANCE OF 50 TO 200 YARDS IN 237 00:12:08,727 --> 00:12:09,929 THE HEAD. 238 00:12:09,995 --> 00:12:12,097 AND WHILE IT MIGHT BE A LITTLE BIT GRAPHIC, 239 00:12:12,164 --> 00:12:15,601 IT'S THE WAY THAT WE CAN PROVIDE AN INSTANTANEOUS 240 00:12:15,668 --> 00:12:16,902 KILL ON THAT ANIMAL. 241 00:12:16,969 --> 00:12:19,972 ONE MOMENT THEY'RE GRAZING PEACEFULLY IN THE FIELD, 242 00:12:20,039 --> 00:12:22,708 AND THE NEXT MINUTE IT'S LIGHTS OUT AND THERE'S NO STRESS ON 243 00:12:22,775 --> 00:12:26,245 THAT ANIMAL COMPARED TO TRAPPING AND TRAILERING AND MOVING IT 244 00:12:26,312 --> 00:12:28,280 THROUGH, YOU KNOW, SOME KIND OF CHUTE SYSTEM, 245 00:12:28,347 --> 00:12:30,649 YOU KNOW, AND HAVING A REALLY, REALLY, 246 00:12:30,716 --> 00:12:31,984 REALLY BAD DAY. 247 00:12:32,051 --> 00:12:36,288 A LOT OF THESE PROCESSES THAT RAISE ANIMALS HUMANELY, 248 00:12:36,355 --> 00:12:38,224 WE SAY THEY HAVE ONE BAD DAY. 249 00:12:38,290 --> 00:12:40,326 I WOULD ARGUE THAT OUR ANIMAL REALLY DOESN'T 250 00:12:40,392 --> 00:12:41,994 EVEN HAVE A BAD DAY. 251 00:12:42,061 --> 00:12:44,296 THEY DON'T EVEN KNOW THAT IT HAPPENED. 252 00:12:44,363 --> 00:12:47,533 * 253 00:12:47,600 --> 00:12:48,300 CAT: SO ONCE THE ANIMAL'S DOWN... 254 00:12:48,367 --> 00:12:49,668 CHRIS: MM-HMM. 255 00:12:49,735 --> 00:12:50,736 CAT: ...YOU OBVIOUSLY -- YOU HAVE TO BLEED THE ANIMAL, 256 00:12:50,803 --> 00:12:52,504 BUT THEN YOU ELECTROSTIMULATE IT. 257 00:12:52,571 --> 00:12:53,806 WHY DO YOU DO THAT? 258 00:12:53,873 --> 00:12:55,341 CHRIS: RIGHT. 259 00:12:55,407 --> 00:12:58,143 IT'S ACTUALLY A DEVICE THAT MY BROTHER-IN-LAW MAKES CALLED A 260 00:12:58,210 --> 00:13:01,347 "TENDERBUCK", AND WHAT IT DOES IS IT RUNS AN ELECTRIC CURRENT 261 00:13:01,413 --> 00:13:05,784 THROUGH THE ANIMALS AND IT CAUSES THE MUSCLES TO CONTRACT, 262 00:13:05,851 --> 00:13:07,820 AND AS THEY CONTRACT IT SQUEEZES THE BLOOD... 263 00:13:07,887 --> 00:13:09,288 CAT: GOT IT. 264 00:13:09,355 --> 00:13:12,424 CHRIS: ...OUT OF THE MUSCLES AND IMPROVES THE FLAVOR OF THE MEAT. 265 00:13:12,491 --> 00:13:16,862 YOU THINK ABOUT A GAMEY FLAVOR THAT YOU MIGHT FIND IN VENISON 266 00:13:16,929 --> 00:13:20,299 -- A LOT OF THAT IS THAT KIND OF IRONY BLOOD TASTE, 267 00:13:20,366 --> 00:13:22,368 AND SO THIS MAKES SURE THAT YOU GET A VERY, 268 00:13:22,434 --> 00:13:25,337 YOU KNOW, THOROUGH BLEED AND A MUCH CLEANER-TASTING MEAT. 269 00:13:25,404 --> 00:13:29,008 IT ALSO HELPS TO TENDERIZE THE MEAT THROUGH THAT PROCESS, 270 00:13:29,074 --> 00:13:31,043 AND IT ALSO HELPS IMPROVE THE SHELF LIFE 271 00:13:31,110 --> 00:13:33,679 OF THE PRODUCT AS WELL. 272 00:13:33,746 --> 00:13:34,780 * 273 00:13:34,847 --> 00:13:36,682 THE RULES ARE PRETTY COMPLICATED, 274 00:13:36,749 --> 00:13:38,684 SO I WON'T GO INTO ALL THE DETAILS, 275 00:13:38,751 --> 00:13:40,653 BUT SUFFICE IT TO SAY THAT ALL MEAT HAS TO BE INSPECTED BEFORE 276 00:13:40,719 --> 00:13:43,956 IT'S COMMERCIALLY AVAILABLE, SO A STATE-LICENSED INSPECTOR GOES 277 00:13:44,023 --> 00:13:48,193 ON EVERY SINGLE "BROKEN ARROW RANCH" HARVEST. 278 00:13:48,260 --> 00:13:50,462 CHRIS: ONE OF THE THINGS ABOUT OUR OPERATION IS THAT WE'RE 279 00:13:50,529 --> 00:13:55,000 TAKING A GOVERNMENT MEAT INSPECTOR OUT INTO THE FIELD 280 00:13:55,067 --> 00:13:56,268 WITH US. 281 00:13:56,335 --> 00:13:58,103 WHEN THE MEAT INSPECTOR'S OUT THERE WITH US, 282 00:13:58,170 --> 00:14:00,039 THEY'LL RIDE AROUND ON THE HARVEST, 283 00:14:00,105 --> 00:14:02,141 THEY'LL INSPECT THE ANIMALS -- THE HERD IN GENERAL -- WHEN 284 00:14:02,207 --> 00:14:05,611 THEY'RE ALIVE, LOOKING FOR JUST OVERALL HEALTH OF THE ANIMALS. 285 00:14:05,678 --> 00:14:06,912 THAT'S PART OF THE REQUIREMENT. 286 00:14:06,979 --> 00:14:09,548 AND THEN AFTER THE ANIMAL'S BEEN HARVESTED, 287 00:14:09,615 --> 00:14:11,550 THEY'RE INSPECTING THE MEAT CARCASS, 288 00:14:11,617 --> 00:14:13,619 YOU KNOW, LOOKING FOR GOOD MUSCLE STRUCTURE AND GOOD 289 00:14:13,686 --> 00:14:15,254 OVERALL HEALTH OF THE ANIMAL. 290 00:14:15,321 --> 00:14:17,222 SO THIS IS NOT ONE OF OUR EMPLOYEES. 291 00:14:17,289 --> 00:14:19,224 WE ARE NOT PAYING THIS INSPECTOR. 292 00:14:19,291 --> 00:14:22,027 THEY'RE PAID FOR WITH TAX DOLLARS. 293 00:14:22,094 --> 00:14:24,997 IT'S A THIRD-PARTY CERTIFICATION, 294 00:14:25,064 --> 00:14:26,131 YOU KNOW. 295 00:14:26,198 --> 00:14:28,067 IT'S A REPRESENTATIVE OF THE PEOPLE. 296 00:14:28,133 --> 00:14:30,002 SO THIS IS THE SAME PROCESS THAT TAKES PLACE IN A 297 00:14:30,069 --> 00:14:31,503 BRICK-AND-MORTAR FACILITY. 298 00:14:31,570 --> 00:14:33,005 WE'RE JUST HAPPENING TO DO IT OUT WITH OUR MOBILE FACILITY 299 00:14:33,072 --> 00:14:34,540 IN THE FIELD. 300 00:14:34,606 --> 00:14:38,110 * 301 00:14:38,177 --> 00:14:39,378 CHRIS: THE MOBILE PROCESSING UNIT WAS 302 00:14:39,445 --> 00:14:41,780 A REALLY INNOVATIVE CONCEPT. 303 00:14:41,847 --> 00:14:45,551 BEFORE, THE ANIMALS WOULD HAVE TO BE ROUNDED UP AND TAKEN TO A 304 00:14:45,617 --> 00:14:47,019 FIXED SLAUGHTER FACILITY. 305 00:14:47,086 --> 00:14:49,621 AND WHEN DAD STARTED HARVESTING WILD GAME, 306 00:14:49,688 --> 00:14:53,892 HE KNEW THAT THE STRESS OF TRYING TO ROUND UP WILD ANIMALS 307 00:14:53,959 --> 00:14:55,861 -- THAT WAS GONNA RUIN THE QUALITY OF THE MEAT. 308 00:14:55,928 --> 00:14:59,064 SO HE WANTED TO FIGURE OUT A WAY INSTEAD OF TAKING THE ANIMALS TO 309 00:14:59,131 --> 00:15:02,134 THE PLANT, TAKE THE PLANT OUT TO THE ANIMALS. 310 00:15:02,201 --> 00:15:04,837 AND THERE IS A LOT OF REGULATIONS ABOUT WHAT YOU 311 00:15:04,903 --> 00:15:06,905 NEEDED ON A PROCESSING UNIT IN GENERAL. 312 00:15:06,972 --> 00:15:09,308 HE FOLLOWED ALL THOSE REGULATIONS, 313 00:15:09,375 --> 00:15:12,311 PUT IT ON A TRAILER, AND THE GOVERNMENT SAID, 314 00:15:12,378 --> 00:15:15,280 "WE'VE GOT TO APPROVE THIS." 315 00:15:15,347 --> 00:15:17,616 * 316 00:15:17,683 --> 00:15:20,619 MIKE: THE DESIGN REQUIREMENTS THAT WE HAD TO MEET WERE YOU 317 00:15:20,686 --> 00:15:23,155 NEED TO HAVE 180-DEGREE HOT WATER. 318 00:15:23,222 --> 00:15:25,124 YOU HAD TO HAVE A SANITARY ENVIRONMENT, 319 00:15:25,190 --> 00:15:29,094 WHICH MEANS WASHABLE, NONABSORBENT WALL MATERIALS AND 320 00:15:29,161 --> 00:15:31,196 FLOOR MATERIALS, CEILING MATERIALS. 321 00:15:31,263 --> 00:15:35,901 WE HAD TO HAVE CHILL STORAGE IN ORDER TO TRANSPORT THE CARCASSES 322 00:15:35,968 --> 00:15:38,237 BACK, AND THERE HAD TO BE AN INSPECTION STATION FOR THE MEAT 323 00:15:38,303 --> 00:15:40,005 INSPECTOR AND SO FORTH. 324 00:15:40,072 --> 00:15:42,341 SO I DESIGNED ALL THOSE INTO THE TRAILERS, 325 00:15:42,408 --> 00:15:46,445 AND THEY DIDN'T HAVE ANY REASON NOT TO APPROVE IT. 326 00:15:46,512 --> 00:15:50,682 IT ACTUALLY USED A LOT OF MY BACKGROUND AS A 327 00:15:50,749 --> 00:15:52,651 DEEP-SEA-DIVING-EQUIPMENT DESIGNER. 328 00:15:52,718 --> 00:15:57,289 SO IT WAS AN EASY THING TO DO RELATIVE TO DESIGNING A COMPLEX 329 00:15:57,356 --> 00:16:00,759 PIECE OF DIVING GEAR. 330 00:16:00,826 --> 00:16:04,563 CHRIS: THE MOBILE UNIT IS KIND OF A MULTIROOM PROCESS IN THAT 331 00:16:04,630 --> 00:16:08,667 YOU'VE GOT A PROCESSING FLOOR WHERE THE SKINNING TAKES PLACE, 332 00:16:08,734 --> 00:16:12,504 AND YOU'VE GOT A REFRIGERATED COOLER SECTION FOR TRANSPORTING 333 00:16:12,571 --> 00:16:14,506 THE ANIMAL BACK TO OUR FIXED PLANT, 334 00:16:14,573 --> 00:16:17,776 AND THEN KIND OF A LIFE-SUPPORT SYSTEM UP FRONT WITH A WATER 335 00:16:17,843 --> 00:16:22,881 HEATER, GENERATOR, WATER TANKS AND EVERYTHING ELSE TO HELP KEEP 336 00:16:22,948 --> 00:16:26,852 THE OPERATION MOVING. 337 00:16:26,919 --> 00:16:32,691 * 338 00:16:32,758 --> 00:16:35,761 CHRIS: ANOTHER PART OF OUR BUSINESS -- IT'S ACTUALLY 339 00:16:35,828 --> 00:16:39,098 SEPARATE FROM "BROKEN ARROW RANCH" - IS OUR QUAIL FARM IN 340 00:16:39,164 --> 00:16:41,266 BANDERA CALLED "DIAMOND H RANCH", 341 00:16:41,333 --> 00:16:45,971 AND THIS IS SOMETHING THAT WE STARTED IN 2010, 342 00:16:46,038 --> 00:16:49,208 AND IT'S A KIND OF AN ADD-ON ENDEAVOR FOR US. 343 00:16:49,274 --> 00:16:53,011 WE FOUND THAT A LOT OF OUR RESTAURANT CUSTOMERS WERE USING 344 00:16:53,078 --> 00:16:55,147 THE WILD-GAME MEATS AND THE VENISON AND THE WILD BOAR, 345 00:16:55,214 --> 00:16:57,916 AND ON THE MIXED GRILL THERE WOULD ALWAYS BE A QUAIL ON THERE 346 00:16:57,983 --> 00:17:00,652 AS WELL, SO WE HAD THE OPPORTUNITY TO ACQUIRE THIS 347 00:17:00,719 --> 00:17:04,456 QUAIL FARM IN BANDERA, AND WE'VE GOT IT UP AND RUNNING, 348 00:17:04,523 --> 00:17:06,425 AND IT'S BEEN A GREAT ADVENTURE EVER SINCE. 349 00:17:06,492 --> 00:17:10,696 * 350 00:17:10,762 --> 00:17:19,805 [CHIRPING] 351 00:17:19,872 --> 00:17:21,306 CAT: HEY, BABY. 352 00:17:21,373 --> 00:17:23,242 HI. 353 00:17:23,308 --> 00:17:24,343 OH. 354 00:17:24,409 --> 00:17:26,545 * 355 00:17:26,612 --> 00:17:29,281 DO YOU GET THE SAME KIND OF SATISFACTION OUT OF RAISING 356 00:17:29,348 --> 00:17:32,050 THESE ANIMALS AS YOU DO WORKING WITH THE WILD ANIMALS? 357 00:17:32,117 --> 00:17:33,519 CHRIS: OH, ABSOLUTELY. 358 00:17:33,585 --> 00:17:36,722 YOU KNOW, ANYTIME YOU CAN RAISE AN ANIMAL HUMANELY AND THEN 359 00:17:36,788 --> 00:17:40,859 HARVEST THAT ANIMAL AND UTILIZE THAT ANIMAL, 360 00:17:40,926 --> 00:17:43,996 YOU KNOW, FOR ITS INTENDED PURPOSE FOR FOOD, 361 00:17:44,062 --> 00:17:46,198 YOU KNOW, THAT'S A VERY SATISFYING THING. 362 00:17:46,265 --> 00:17:47,199 OUR HATCHERY IS... 363 00:17:47,266 --> 00:17:48,567 CAT: RIGHT THERE. 364 00:17:48,634 --> 00:17:50,536 CHRIS: ...YOU KNOW, RIGHT THERE 100 FEET THAT WAY. 365 00:17:50,602 --> 00:17:52,571 AND THEY'RE ALL PROCESSED ON-SITE. 366 00:17:52,638 --> 00:17:54,606 IT'S A SINGLE-SITE OPERATION WHERE EVERYTHING HAPPENS HERE. 367 00:17:54,673 --> 00:17:56,942 WE CAN WATCH OVER THE ENTIRE OPERATION, 368 00:17:57,009 --> 00:17:58,143 CONTROL THE QUALITY THE WHOLE WAY THROUGH. 369 00:17:58,210 --> 00:18:01,246 * 370 00:18:01,313 --> 00:18:03,982 CHRIS: SO THESE LADIES ARE MAKING QUAIL POPPERS. 371 00:18:04,049 --> 00:18:06,051 SO THOSE ARE QUAIL BREAST, JALAPE—O, 372 00:18:06,118 --> 00:18:07,219 WRAPPED IN BACON. 373 00:18:07,286 --> 00:18:08,921 CAT: THAT'S FANTASTIC. 374 00:18:08,987 --> 00:18:12,024 CHRIS: AND THEN THESE LADIES ARE DOING OUR SEMI-BONELESS BIRDS. 375 00:18:12,090 --> 00:18:14,226 CAT: THEY'RE DEDICATED. 376 00:18:14,293 --> 00:18:15,494 CHRIS: THEY'RE VERY GOOD PEOPLE -- VERY, 377 00:18:15,561 --> 00:18:17,396 VERY HARD WORKERS AND DO A GREAT JOB. 378 00:18:17,462 --> 00:18:24,036 * 379 00:18:24,102 --> 00:18:25,170 CHRIS: OUR MODEL, I LIKE TO DESCRIBE, 380 00:18:25,237 --> 00:18:27,239 IS A WIN-WIN-WIN SITUATION. 381 00:18:27,306 --> 00:18:31,410 THE ANIMALS GET TO LIVE A WILD, NATURAL LIFE OUT IN NATURE 382 00:18:31,476 --> 00:18:32,878 AS INTENDED. 383 00:18:32,945 --> 00:18:36,715 THE HARVEST THAT WE DO REDUCES THAT POPULATION DOWN TO A 384 00:18:36,782 --> 00:18:38,750 NATURALLY SUSTAINABLE LEVEL. 385 00:18:38,817 --> 00:18:40,953 THAT'S ONE OF THE MAIN THINGS THAT WE DO IS IF THERE'S AN 386 00:18:41,019 --> 00:18:44,022 OVERPOPULATION, DISEASE AND STARVATION CAN OCCUR, 387 00:18:44,089 --> 00:18:46,425 AND SO THAT'S WHY A RANCHER WOULD REALLY WANT US COMING OUT 388 00:18:46,491 --> 00:18:49,261 TO THEIR PROPERTY AS PART OF THEIR LAND-MANAGEMENT PROGRAM. 389 00:18:49,328 --> 00:18:52,965 AND THEN WE PAY THE RANCHER FOR THE ANIMALS THAT WE HARVEST 390 00:18:53,031 --> 00:18:55,234 'CAUSE THE ANIMALS HAVE VALUE, SO THEY'RE GETTING RESIDUAL 391 00:18:55,300 --> 00:18:59,238 INCOME AS WELL AS KEEPING THEIR LAND AND THEIR POPULATIONS 392 00:18:59,304 --> 00:19:00,272 PROPERLY MANAGED. 393 00:19:00,339 --> 00:19:04,176 * 394 00:19:04,243 --> 00:19:06,712 CHRIS: ONE OF OUR GREAT RANCH PARTNERS IN SOUTH TEXAS WHERE WE 395 00:19:06,778 --> 00:19:10,482 HARVEST THE NILGAI ANTELOPE -- THE SOUTH TEXAS ANTELOPE -- IS 396 00:19:10,549 --> 00:19:13,452 THE "EAST WILDLIFE FOUNDATION", AND THEY HAVE US COME OUT THERE 397 00:19:13,518 --> 00:19:16,722 TO HELP KEEP THAT NILGAI POPULATION UNDER CONTROL 'CAUSE 398 00:19:16,788 --> 00:19:20,792 OTHERWISE IT WOULD START TO UPSET THE ECOSYSTEM. 399 00:19:20,859 --> 00:19:23,428 * 400 00:19:23,495 --> 00:19:24,663 NEAL: THE "EAST FOUNDATION'S" A NONPROFIT. 401 00:19:24,730 --> 00:19:27,466 WE'RE A LARGE LANDOWNING NONPROFIT. 402 00:19:27,532 --> 00:19:31,837 WE HAVE A LITTLE OVER 200,000 ACRES OF SOUTH TEXAS RANCHLAND 403 00:19:31,903 --> 00:19:34,973 THAT WE MANAGE AS A LABORATORY FOR RESEARCH, 404 00:19:35,040 --> 00:19:37,409 EDUCATION AND OUTREACH, ALL IN SUPPORT OF 405 00:19:37,476 --> 00:19:39,911 WILDLIFE CONSERVATION. 406 00:19:39,978 --> 00:19:44,816 THE VALUE BEHIND KEEPING RURAL LAND AS RURAL LAND OVERALL IS 407 00:19:44,883 --> 00:19:46,285 PRETTY IMPORTANT. 408 00:19:46,351 --> 00:19:50,956 IF YOU LOOK AT A STATE LIKE TEXAS WHERE WE HAVE 172 MILLION 409 00:19:51,023 --> 00:19:55,427 ACRES TOTAL ACROSS THE STATE, 142 MILLION ACRES OF THAT IS 410 00:19:55,494 --> 00:19:58,330 PRIVATE FARMS, RANCHES OR FORESTLAND. 411 00:19:58,397 --> 00:20:01,433 SO ALL OF OUR WATER, ALL OF OUR WILDLIFE, 412 00:20:01,500 --> 00:20:04,770 ALL OF OUR FIBER, ALL OF OUR FOOD COMES FROM THAT 413 00:20:04,836 --> 00:20:07,272 142 MILLION ACRES. 414 00:20:07,339 --> 00:20:11,743 HOW WE MANAGE THAT AND HOW WE CONSERVE THAT -- OUR FUTURE 415 00:20:11,810 --> 00:20:12,778 DEPENDS ON IT. 416 00:20:12,844 --> 00:20:16,348 SO THAT'S KIND OF IMPORTANT. 417 00:20:16,415 --> 00:20:21,820 "BROKEN ARROW RANCH" IS OUR PARTNER IN HARVESTING NILGAI 418 00:20:21,887 --> 00:20:25,857 ANTELOPE OFF OF TWO OF OUR PROPERTIES. 419 00:20:25,924 --> 00:20:28,860 WE REALLY DON'T HAVE NATIVE PREDATORS FOR NILGAI, 420 00:20:28,927 --> 00:20:31,663 SO IN ORDER FOR US TO CONTROL THAT POPULATION, 421 00:20:31,730 --> 00:20:36,335 WE HAVE TO HAVE PEOPLE THAT KNOW HOW TO DO IT HUMANELY, 422 00:20:36,401 --> 00:20:39,037 EFFICIENTLY AND EFFECTIVELY, AND THEN, 423 00:20:39,104 --> 00:20:41,306 MOST IMPORTANTLY, PUT THAT MEAT TO USE. 424 00:20:41,373 --> 00:20:42,674 AND SO WE PARTNER WITH "BROKEN ARROW RANCH." 425 00:20:42,741 --> 00:20:47,346 * 426 00:20:47,412 --> 00:20:49,147 "BROKEN ARROW RANCH" PARTNERS WITH A NUMBER OF 427 00:20:49,214 --> 00:20:52,784 RANCHES ACROSS THE STATE OF TEXAS WITHIN A 300-MILE 428 00:20:52,851 --> 00:20:54,286 RADIUS OF INGRAM. 429 00:20:54,353 --> 00:20:57,589 SO TODAY WE ARE AT "WHITE CROSS RANCH" TO MEET UP WITH BRUCE. 430 00:20:57,656 --> 00:21:01,226 * 431 00:21:01,293 --> 00:21:05,530 [ENGINE RUNNING] 432 00:21:05,597 --> 00:21:15,574 * 433 00:21:15,640 --> 00:21:17,342 CAT: RICK -- WHO'S THE FOREMAN -- JUST TOOK US AROUND THIS 434 00:21:17,409 --> 00:21:19,711 AMAZING 3,000-ACRE PROPERTY, AND NOW I'M 435 00:21:19,778 --> 00:21:21,413 STANDING HERE WITH BRUCE. 436 00:21:21,480 --> 00:21:24,483 AND BRUCE, HOW MANY ANIMALS DO YOU HAVE HERE ON THE RANCH? 437 00:21:24,549 --> 00:21:27,619 BRUCE: WELL, IT'S HARD TO GET AN EXACT NUMBER 'CAUSE THEY DON'T 438 00:21:27,686 --> 00:21:29,955 STAND AROUND AND YOU CAN'T COUNT 'EM, BUT... 439 00:21:30,021 --> 00:21:30,956 CAT: THEY DEFINITELY DON'T STAND AROUND. 440 00:21:31,022 --> 00:21:31,890 BRUCE: ...WE HAVE UPWARDS OF 441 00:21:31,957 --> 00:21:33,125 1,000 ANIMALS ON THE RANCH. 442 00:21:33,191 --> 00:21:35,060 * 443 00:21:35,127 --> 00:21:38,363 CAT: SO, EXPLAIN TO ME THE RELATIONSHIP THAT YOU HAVE WITH 444 00:21:38,430 --> 00:21:40,866 "BROKEN ARROW RANCH" AND THE SERVICES, 445 00:21:40,932 --> 00:21:42,367 ESSENTIALLY, THAT THEY PROVIDE. 446 00:21:42,434 --> 00:21:45,404 BRUCE: PART OF OWNING A RANCH LIKE THIS IS TO MANAGE THE GAME 447 00:21:45,470 --> 00:21:47,272 ON IT, 'CAUSE IF THERE'S TOO MANY ANIMALS THEN THERE'S NOT 448 00:21:47,339 --> 00:21:50,442 ENOUGH FOOD, AND SO THE NUMBERS GET PRETTY BIG PRETTY QUICK. 449 00:21:50,509 --> 00:21:54,146 SO AS PART OF A GAME MANAGEMENT, "BROKEN ARROW" PROVIDES A 450 00:21:54,212 --> 00:21:55,514 SERVICE TO HELP US DO THAT. 451 00:21:55,580 --> 00:21:56,515 AND WE GET PAID... 452 00:21:56,581 --> 00:21:57,716 CAT: RIGHT. 453 00:21:57,783 --> 00:21:59,518 BRUCE: ...FOR IT, SO IT'S A WIN-WIN DEAL. 454 00:21:59,584 --> 00:22:01,453 WE CONTROL OUR POPULATION THAT WAY, 455 00:22:01,520 --> 00:22:05,557 AND HE DOES A GREAT JOB AND THEN TAKES IT AS A GREAT FOOD SOURCE 456 00:22:05,624 --> 00:22:07,392 ALL AROUND THE COUNTRY. 457 00:22:07,459 --> 00:22:13,698 * 458 00:22:13,765 --> 00:22:22,207 * 459 00:22:22,274 --> 00:22:30,782 * 460 00:22:30,849 --> 00:22:33,051 CAT: SO YOU GREW UP DOING THIS WITH YOUR DAD. 461 00:22:33,118 --> 00:22:34,719 CHRIS: YES, MA'AM. 462 00:22:34,786 --> 00:22:37,222 CAT: AND, I MEAN, WHAT MADE YOU FALL IN LOVE WITH THIS, 463 00:22:37,289 --> 00:22:38,590 BESIDES HOW GORGEOUS IT IS? 464 00:22:38,657 --> 00:22:39,724 CHRIS: SURE. 465 00:22:39,791 --> 00:22:43,094 YOU KNOW, PART OF IT WAS, YOU KNOW, 466 00:22:43,161 --> 00:22:45,530 A DESIRE TO WORK FOR MYSELF. 467 00:22:45,597 --> 00:22:48,166 PART OF IT WAS JUST THIS ACTIVITY, 468 00:22:48,233 --> 00:22:51,303 THIS LIFESTYLE. 469 00:22:51,369 --> 00:22:52,604 I LOVE OUTDOORS. 470 00:22:52,671 --> 00:22:53,405 I LOVE HUNTING. 471 00:22:53,472 --> 00:22:54,706 I LOVE FOOD. 472 00:22:54,773 --> 00:22:56,174 I LOVE COOKING. 473 00:22:56,241 --> 00:22:59,277 AND THIS IS A PERFECT BUSINESS THAT BLENDS BOTH 474 00:22:59,344 --> 00:23:00,745 OF THOSE ACTIVITIES. 475 00:23:00,812 --> 00:23:03,248 YOU KNOW, ON THE ONE SIDE, YOUR JOB IS TO GO OUT AND GO HUNTING. 476 00:23:03,315 --> 00:23:04,449 CAT: MM-HMM. 477 00:23:04,516 --> 00:23:05,750 CHRIS: [LAUGHS] YOU KNOW, ON THE OTHER SIDE, 478 00:23:05,817 --> 00:23:07,252 YOU'RE GETTING TO INTERACT WITH CHEFS 479 00:23:07,319 --> 00:23:10,155 AND WORK WITH CHEFS AND LEARN A LOT FROM THEM, 480 00:23:10,222 --> 00:23:11,990 AND THAT SIDE OF IT'S FUN AS WELL. 481 00:23:12,057 --> 00:23:13,792 SO JUST BEING ABLE TO BLEND THOSE TWO PASSIONS... 482 00:23:13,859 --> 00:23:14,726 CAT: YEAH. 483 00:23:14,793 --> 00:23:15,894 CHRIS: THAT IS PERFECT. 484 00:23:15,961 --> 00:23:27,572 * 485 00:23:27,639 --> 00:23:39,251 * 486 00:23:39,317 --> 00:23:41,953 TO WRAP UP THIS EPISODE, WE ARE GOING TO HEAD OVER TO THE 487 00:23:42,020 --> 00:23:44,623 SPRING-FED SWIMMING HOLE THAT'S ON THE OTHER SIDE OF THE "BROKEN 488 00:23:44,689 --> 00:23:46,157 ARROW RANCH" PROPERTY. 489 00:23:46,224 --> 00:23:49,995 COME WITH ME, AND WE'RE GOING TO COOK UP A MIXED GRILL. 490 00:23:50,061 --> 00:23:55,867 * 491 00:23:55,934 --> 00:23:59,404 CHRIS: TONIGHT WE HAVE A FEAST IN STORE. 492 00:23:59,471 --> 00:24:02,641 WE'RE GONNA COOK A LITTLE WILD-BOAR SMOKED SAUSAGE, 493 00:24:02,707 --> 00:24:05,277 SOME QUAIL MARINATED IN A GARAM MASALA SAUCE. 494 00:24:05,343 --> 00:24:10,749 WE'RE GOING TO COOK SOME ANTELOPE AND SOME AXIS. 495 00:24:10,815 --> 00:24:14,386 WE'RE GONNA DO SOME ZUCCHINI FROM OUR GARDEN AS WELL AS KIND 496 00:24:14,452 --> 00:24:17,389 OF A TOMATO SALAD AND HERBS THAT ARE ALSO FROM OUR GARDEN HERE 497 00:24:17,455 --> 00:24:18,657 ON THE RANCH. 498 00:24:18,723 --> 00:24:30,669 * 499 00:24:30,735 --> 00:24:42,747 * 500 00:24:42,814 --> 00:24:43,848 CAT: THANK YOU FOR JOINING ME IN TEXAS, 501 00:24:43,915 --> 00:24:45,517 AND I WILL SEE YOU NEXT TIME. 502 00:24:45,584 --> 00:24:46,685 AND THANK YOU FOR HOSTING US. 503 00:24:46,751 --> 00:24:47,152 CHRIS: WELL, YOU'RE MORE THAN WELCOME. 504 00:24:47,218 --> 00:24:47,786 CAT: AW. 505 00:24:47,852 --> 00:24:48,653 CHRIS: ENJOY! 506 00:24:48,720 --> 00:24:49,187 CAT: I CAN'T WAIT TO DIG IN. 507 00:24:49,254 --> 00:24:52,490 * 508 00:24:52,557 --> 00:24:54,559 CAT: THERE'S MORE INFORMATION ON THE MAKERS FEATURED IN THIS 509 00:24:54,626 --> 00:24:57,796 SERIES ALONG WITH RECIPES AND EXTRA VIDEOS AT 510 00:24:57,862 --> 00:24:59,130 WEARETASTEMAKERS.COM. 511 00:24:59,197 --> 00:25:14,079 * 512 00:25:14,145 --> 00:25:29,060 * 513 00:25:29,127 --> 00:25:44,042 * 514 00:25:44,109 --> 00:25:59,024 * 515 00:25:59,090 --> 00:26:01,292 ANNOUNCER 1: "TASTEMAKERS" WAS FUNDED IN PART BY... 516 00:26:01,359 --> 00:26:08,366 * 517 00:26:08,433 --> 00:26:13,171 ANNOUNCER 2: IT ALL COMES DOWN TO CREATING SOMETHING UNIQUE. 518 00:26:13,238 --> 00:26:17,442 IT'S IMPORTANT TO TAKE PRIDE IN ONE'S WORK AND SHARE EXPERTISE. 519 00:26:17,509 --> 00:26:22,681 * 520 00:26:22,747 --> 00:26:24,783 ANNOUNCER 2: EDWARD JONES IS PROUD TO SUPPORT THE 521 00:26:24,849 --> 00:26:27,419 CRAFTSPEOPLE WHO DEFINE THE MAKER MOVEMENT. 522 00:26:27,485 --> 00:26:32,357 * 523 00:26:32,424 --> 00:26:34,693 ANNOUNCER 1: ...AND BY FLEISCHMANN'S YEAST 524 00:26:34,759 --> 00:26:36,695 AND AB MAURI.