WEBVTT 00:00.166 --> 00:02.869 TASTEMAKERS WAS FUNDED IN PART BY... 00:02.936 --> 00:09.109 * 00:09.175 --> 00:14.114 ANNOUNCER 2: IT ALL COMES DOWN TO CREATING SOMETHING UNIQUE. 00:14.180 --> 00:18.118 IT'S IMPORTANT TO TAKE PRIDE IN ONE'S WORK AND SHARE EXPERTISE. 00:18.184 --> 00:23.389 * 00:23.456 --> 00:25.325 ANNOUNCER 2: EDWARD JONES IS PROUD TO SUPPORT THE 00:25.391 --> 00:29.362 CRAFTSPEOPLE WHO DEFINE THE MAKER MOVEMENT. 00:29.429 --> 00:32.832 * 00:32.899 --> 00:35.835 ANNOUNCER 1: ...AND BY FLEISCHMANN'S YEAST 00:35.902 --> 00:37.570 AND AB MAURI. 00:37.637 --> 00:46.179 * 00:46.246 --> 00:48.581 CAT: TODAY PEOPLE ARE SEEKING OUT MEAT THAT'S HUMANELY RAISED, 00:48.648 --> 00:51.151 AND IN TEXAS THERE IS A RANCH THAT BRINGS YOU MEAT 00:51.217 --> 00:52.819 THAT IS TRULY WILD. 00:52.886 --> 00:54.888 TODAY ON "TASTEMAKERS", I'M TAKING YOU TO INGRAM, 00:54.954 --> 00:57.657 TEXAS, TO MEET THE FOLKS BEHIND "BROKEN ARROW RANCH." 00:57.724 --> 00:58.625 GET READY. 00:58.691 --> 01:00.860 WE'RE GOING ON THE HUNT. 01:00.927 --> 01:03.863 * 01:03.930 --> 01:05.832 CAT: I'M CAT NEVILLE AND I'VE BEEN TELLING THE STORY OF LOCAL 01:05.899 --> 01:07.634 FOOD FOR ABOUT 20 YEARS. 01:07.700 --> 01:11.638 IN THAT TIME I'VE SEEN THE AMERICAN FOOD MOVEMENT EXPLODE 01:11.704 --> 01:15.108 IN TINY TOWNS AND BIG CITIES FROM COAST TO COAST. 01:15.175 --> 01:18.845 IN "TASTEMAKERS", I EXPLORE THE MAKER MOVEMENT AND TAKE YOU 01:18.912 --> 01:22.282 ALONG FOR THE JOURNEY TO MEET THE MAKERS WHO DEFINE THE FLAVOR 01:22.348 --> 01:23.616 OF AMERICAN CUISINE. 01:23.683 --> 01:32.725 * 01:32.792 --> 01:34.494 CAT: HUNTING IS AN AMERICAN TRADITION, 01:34.561 --> 01:37.397 AND IN A TIME WHEN PEOPLE ARE LOOKING FOR HUMANELY RAISED 01:37.463 --> 01:39.933 MEAT, WILD GAME SHOULD BE ON THE MENU. 01:39.999 --> 01:43.803 SO HERE IN INGRAM, TEXAS, CHRIS HUGHES AT "BROKEN ARROW RANCH" 01:43.870 --> 01:47.574 FIELD-HARVESTS HIS ANIMALS AND THEN PROCESSES THEM ON-SITE, 01:47.640 --> 01:49.375 SENDING THEM TO CHEFS ACROSS THE COUNTRY. 01:49.442 --> 01:53.980 * 01:54.047 --> 01:58.151 CHRIS: INGRAM IS LOCATED IN THE HEART OF THE TEXAS HILL COUNTRY. 01:58.218 --> 02:02.088 WE'RE ABOUT 60 MILES NORTHWEST OF SAN ANTONIO. 02:02.155 --> 02:04.057 OUT HERE AT "BROKEN ARROW RANCH", 02:04.123 --> 02:07.560 WE HAVE 800 ACRES, AND IT'S REALLY CENTERED ON A RIVER THAT 02:07.627 --> 02:08.895 FLOWS THROUGH THE MIDDLE. 02:08.962 --> 02:10.597 AND THEN AS YOU GET FURTHER AWAY FROM THE WATER, 02:10.663 --> 02:13.600 YOU GET HIGHER IN ELEVATION, YOU GET INTO A LITTLE BIT MORE OF 02:13.666 --> 02:16.102 THE ROLLING PLAINS THAT ARE PRESENT HERE IN THE 02:16.169 --> 02:19.172 TEXAS HILL COUNTRY. 02:19.239 --> 02:21.608 MOST OF MY FORMATIVE YEARS WERE HERE ON THE RANCH. 02:21.674 --> 02:23.543 LIKE A LOT OF KIDS, YOU COULDN'T WAIT TO GET 02:23.610 --> 02:25.311 OUT OF SMALL-TOWN TEXAS. 02:25.378 --> 02:28.081 I WENT OUT INTO THE WORLD FOR ABOUT TEN YEARS AND GAINED SOME 02:28.147 --> 02:30.883 EXPERIENCE IN A VARIETY OF DIFFERENT AREAS AND EVENTUALLY 02:30.950 --> 02:35.188 DECIDED THAT THIS PLACE WASN'T SO BAD AFTER ALL AND THAT I 02:35.255 --> 02:37.323 REALLY WANTED AN OPPORTUNITY TO WORK FOR MYSELF. 02:37.390 --> 02:41.127 I WANTED TO BE ABLE TO RAISE MY KIDS IN THIS SAME ENVIRONMENT. 02:41.194 --> 02:45.198 AND I LOVE FOOD, I LOVE HUNTING, I LOVE THE OUTDOORS, 02:45.265 --> 02:47.267 AND THIS BUSINESS MATCHES ALL OF THOSE. 02:47.333 --> 02:52.972 * 02:53.039 --> 02:54.674 CHRIS: MY DAD'S AN INCREDIBLE PERSON -- WAS A GREAT ROLE MODEL 02:54.741 --> 02:56.209 GROWING UP -- A SERIAL ENTREPRENEUR. 02:56.276 --> 03:00.680 YOU KNOW, HE HAD AN INCREDIBLE CAREER THAT HELPED GET US OUT 03:00.747 --> 03:03.816 HERE TO THE TEXAS HILL COUNTRY IN A COMMERCIAL-DIVING BUSINESS 03:03.883 --> 03:06.452 AND THEN FOUNDED "BROKEN ARROW RANCH", 03:06.519 --> 03:11.457 HAD THE VISION TO SEE THAT BUSINESS COME ABOUT. 03:11.524 --> 03:12.892 MIKE: WHEN WE HAD PURCHASED THE RANCH, 03:12.959 --> 03:16.896 I HAD BECOME AWARE OF THIS POPULATION OF NON-NATIVE SPECIES 03:16.963 --> 03:19.499 OF DEER AND ANTELOPE. 03:19.565 --> 03:23.770 AND I'D ALSO BECOME AWARE THAT THEY WERE BECOMING THOUGHT OF 03:23.836 --> 03:27.040 AS POTENTIAL PESTS OVERPOPULATING AREAS. 03:27.106 --> 03:31.444 AND I THOUGHT, WELL, THAT'S AN OPPORTUNITY. 03:31.511 --> 03:34.614 IT WAS A PROBLEM, BUT IT WAS AN OPPORTUNITY. 03:34.681 --> 03:36.316 * 03:36.382 --> 03:38.418 MIKE: WHEN CHRIS MADE US AWARE THAT HE WOULD BE INTERESTED IN 03:38.484 --> 03:41.954 BUYING AND TAKING OVER THE WILD-GAME MEAT BUSINESS, 03:42.021 --> 03:46.559 WE WERE OVERJOYED BECAUSE HE'S AN ABSOLUTE NATURAL AND I'M SURE 03:46.626 --> 03:51.764 DOES A MUCH BETTER JOB THAN I WAS DOING. 03:51.831 --> 03:58.705 * 03:58.771 --> 04:02.709 CHRIS: "BROKEN ARROW RANCH" IS BOTH A PLACE AND A BUSINESS, 04:02.775 --> 04:06.579 AND WE HARVEST ON OUR PROPERTY AS WELL AS OTHER PROPERTIES 04:06.646 --> 04:08.114 AROUND THE STATE OF TEXAS. 04:08.181 --> 04:11.317 WE'RE PARTNERING WITH RANCHERS THAT HAVE AN OVERPOPULATION OF 04:11.384 --> 04:13.152 DEER AND ANTELOPE. 04:13.219 --> 04:16.622 WE TAKE A SHOOTER, A SKINNER AND A GOVERNMENT MEAT INSPECTOR AND 04:16.689 --> 04:18.958 A MOBILE PROCESSING UNIT OUT TO THE RANCH. 04:19.025 --> 04:21.794 WE RIDE AROUND THE RANCH WITH THE RANCHER, 04:21.861 --> 04:25.431 SELECTING ANIMALS TO HARVEST, SHOOTING THEM AT A DISTANCE FROM 04:25.498 --> 04:29.102 50 TO 200 YARDS AWAY SO IT'S A VERY HUMANE SLAUGHTER IN THE 04:29.168 --> 04:32.805 WILD, BRING THE ANIMALS BACK TO OUR MOBILE PROCESSING UNIT SET 04:32.872 --> 04:35.274 UP ON THE RANCH, DO THE INITIAL PROCESSING THERE, 04:35.341 --> 04:38.244 THEN BRING IT ALL BACK TO OUR BRICK-AND-MORTAR FACILITY IN 04:38.311 --> 04:40.179 INGRAM, TEXAS, WHERE WE DO THE BUTCHERING, 04:40.246 --> 04:42.448 THE SHIPPING AND ALL THE REST. 04:42.515 --> 04:46.552 * 04:46.619 --> 04:49.055 CHRIS: I THINK A LOT OF PEOPLE ARE REALLY LOOKING TO CONNECT 04:49.122 --> 04:52.158 BACK WITH NATURE TO GET CLOSER TO THEIR FOOD. 04:52.225 --> 04:54.260 THERE'S BEEN A MOVEMENT TOWARDS ORGANIC, 04:54.327 --> 04:57.797 AND NOW IT MOVED BEYOND ORGANIC TO REALLY UNDERSTANDING WHERE 04:57.864 --> 05:01.901 YOUR FOOD CAME FROM, TO ACTUALLY STARTING TO GO OUT AND SOURCE 05:01.968 --> 05:02.969 YOUR PROTEINS YOURSELF. 05:03.035 --> 05:05.138 AND NOT EVERYBODY CAN DO THAT. 05:05.204 --> 05:08.408 WE'RE ABOUT AS CLOSE AS YOU CAN GET TO SOURCING THAT 05:08.474 --> 05:09.475 MEAT YOURSELF. 05:09.542 --> 05:11.444 WE'RE GOING OUT, WE'RE DOING THE HUNTING, 05:11.511 --> 05:14.414 WE'RE DOING THE HARVESTING, AND WE'RE PACKAGING THAT MEAT AND 05:14.480 --> 05:16.315 GETTING IT OUT TO THE RESTAURANTS AND TO 05:16.382 --> 05:17.383 THE INDIVIDUALS. 05:17.450 --> 05:19.786 * 05:19.852 --> 05:22.622 CAT: I MEAN, YOU SELL TO CHEFS ACROSS THE ENTIRE COUNTRY. 05:22.688 --> 05:27.226 CHRIS: RIGHT, SO WE SELL TO CHEFS IN ALL 50 STATES -- MAINE 05:27.293 --> 05:30.430 TO HAWAII AND EVERYWHERE IN BETWEEN. 05:30.496 --> 05:33.699 ONE OF THE ADVANTAGES THAT WE HAVE IS THAT IT IS A UNIQUE 05:33.766 --> 05:35.668 PRODUCT IN A COUPLE OF WAYS, YOU KNOW. 05:35.735 --> 05:38.671 FIRST, IT'S UNIQUE IN BEING VENISON AND WILD BOAR AND QUAIL 05:38.738 --> 05:40.139 AND OTHER GAME MEATS. 05:40.206 --> 05:42.408 SO IT'S A MEAT THAT THEY DON'T NECESSARILY HAVE AVAILABLE 05:42.475 --> 05:43.409 TO THEM... 05:43.476 --> 05:44.477 CAT: RIGHT. 05:44.544 --> 05:47.413 CHRIS: ...FROM A MORE LOCAL PRODUCER. 05:47.480 --> 05:50.883 SO THEY'RE SEEKING OUT THIS PROTEIN. 05:50.950 --> 05:54.120 THE OTHER PART IS JUST THROUGH THE FIELD-HARVESTING THAT WE DO 05:54.187 --> 05:57.223 AND OUR OWN PROCESSES DIFFERENTIATES US EVEN FURTHER 05:57.290 --> 06:00.293 FROM THE FARM VENISON THAT IS AVAILABLE OUT THERE. 06:00.359 --> 06:01.828 CAT: MM-HMM. 06:01.894 --> 06:03.362 CHRIS: YOU KNOW, FINDING THOSE CHEFS THAT CARE ABOUT QUALITY, 06:03.429 --> 06:06.399 YOU KNOW, THAT CARE ABOUT THE HUMANE ASPECT OF THE ANIMALS, 06:06.466 --> 06:08.534 AND THEY'RE LOOKING FOR SOMETHING UNIQUE AND A UNIQUE 06:08.601 --> 06:11.037 EXPERIENCE FOR THEIR DINERS, SO IT'S REALLY HOW WE'RE ABLE TO 06:11.103 --> 06:12.405 CONNECT WITH THOSE GUYS. 06:12.472 --> 06:17.743 * 06:17.810 --> 06:31.057 * 06:31.123 --> 06:32.992 CAT: RESTAURANTS ACROSS THE COUNTRY SOURCE GAME FROM "BROKEN 06:33.059 --> 06:36.295 ARROW RANCH", INCLUDING A NUMBER OF PLACES HERE IN DALLAS, 06:36.362 --> 06:39.532 AND CHEF DEAN FEARING, WHO IS WIDELY CONSIDERED THE "FATHER OF 06:39.599 --> 06:43.336 SOUTHWEST CUISINE", FOCUSES IN ON A CLASSIC ANTELOPE DISH. 06:43.402 --> 06:44.837 LET'S GO INSIDE. 06:44.904 --> 06:47.273 * 06:47.340 --> 06:49.108 MIKE: ONE OF THE WONDERFUL THINGS ABOUT BEING IN THIS 06:49.175 --> 06:53.679 BUSINESS IS THE GREAT CHEFS THAT WE'VE COME TO KNOW AND HAVE 06:53.746 --> 06:56.349 BECOME REALLY GOOD FRIENDS WITH. 06:56.415 --> 06:58.851 DEAN FEARING'S ENTHUSIASM IS REALLY INFECTIOUS, 06:58.918 --> 07:02.655 AND HE CAME TO A NUMBER OF HUNTS AT THE RANCH. 07:02.722 --> 07:05.024 * 07:05.091 --> 07:07.393 DEAN: MIKE AND I GO BACK 35 YEARS. 07:07.460 --> 07:09.195 [LAUGHS] 07:09.262 --> 07:13.766 EVEN AT MY FIRST RESTAURANT, I STARTED BUYING FROM MIKE. 07:13.833 --> 07:18.437 WE DID A LOT OF HUNTING DOWN ON HIS RANCH IN THE EARLY DAYS, 07:18.504 --> 07:23.709 AND HE TAUGHT ME ABOUT TEXAS WILD GAME. 07:23.776 --> 07:28.080 I ALWAYS HAVE WILD GAME ON THE MENU AT "FEARING'S." 07:28.147 --> 07:32.118 WE'RE KINDA KNOWN AS A "WILD GAME RESTAURANT." 07:32.184 --> 07:34.186 * 07:34.253 --> 07:36.422 ERIC: CURRENTLY WE'RE USING THE NILGAI ANTELOPE FROM 07:36.489 --> 07:38.291 "BROKEN ARROW RANCH." 07:38.357 --> 07:41.193 OVER THE YEARS WE'VE USED A LOT OF DIFFERENT GAME 07:41.260 --> 07:42.695 PRODUCTS FROM THEM. 07:42.762 --> 07:45.731 IT'S ALWAYS NEAT TO SEE WHAT THEY HAVE AND TO FEED OFF WHAT 07:45.798 --> 07:49.101 THE RANCHERS ARE HARVESTING. 07:49.168 --> 07:50.369 * 07:50.436 --> 07:52.772 DEAN: WHAT WE DID TODAY WAS NILGAI ANTELOPE. 07:52.838 --> 07:56.609 NILGAI ANTELOPE TASTES LIKE A GREAT STEAK. 07:56.676 --> 08:00.646 THERE'S NO GAME FLAVOR TO IT, BUT IT'S BETTER BECAUSE IT'S 08:00.713 --> 08:04.383 FROM THE WILD, SO IT'S RAISED BY FORAGE, 08:04.450 --> 08:07.620 AND IT IS AS TENDER AS CAN BE. 08:07.687 --> 08:10.756 I MEAN, YOU DON'T EVEN NEED A KNIFE TO CUT IT. 08:10.823 --> 08:14.327 ERIC: THE ANTELOPE DISH WITH THE MESQUITE GRILL -- COOKING IT 08:14.393 --> 08:19.465 OVER THIS WOOD REALLY IMPARTS A UNIQUE FLAVOR AS WELL. 08:19.532 --> 08:21.767 I'M SERVING IT WITH GRITS, A TANGLE OF GREENS WITH A LITTLE 08:21.834 --> 08:25.471 BACON AND A SMOKY CHILI AIOLI. 08:25.538 --> 08:26.906 TAKE A LITTLE PICO. 08:26.973 --> 08:28.374 THAT'S FULL FLAVOR. 08:28.441 --> 08:38.250 * 08:38.317 --> 08:47.259 * 08:47.326 --> 08:49.161 CHRIS: WE HARVEST SEVERAL SPECIES OF DEER. 08:49.228 --> 08:52.598 WE HARVEST AXIS DEER, SIKA DEER, FALLOW DEER. 08:52.665 --> 08:55.534 WE HARVEST SOME ELK AND SOME RED DEER, 08:55.601 --> 08:58.037 AND WE ALSO HARVEST BLACKBUCK ANTELOPE, 08:58.104 --> 09:00.973 NILGAI ANTELOPE -- WHICH WOULD MARKET AS "TEXAS ANTELOPE" - 09:01.040 --> 09:07.380 AND WE ALSO DO WILD BOAR AND QUAIL FROM OUR FARM. 09:07.446 --> 09:10.249 CAT: WHAT CONSUMERS ARE REALLY GRAVITATING TOWARD ARE HUMANELY 09:10.316 --> 09:13.886 RAISED AND SLAUGHTERED MEATS, AND YOU REALLY CAN'T GET ANY 09:13.953 --> 09:16.622 MORE HUMANE THAN LETTING AN ANIMAL LIVE ITS ENTIRE LIFE IN 09:16.689 --> 09:17.623 THE WILD... 09:17.690 --> 09:19.058 CHRIS: ABSOLUTELY. 09:19.125 --> 09:20.660 CAT: ...AND HARVESTING THE ANIMAL WITHOUT ROUNDING THEM UP. 09:20.726 --> 09:23.729 BY HARVESTING THEM IN THE WILD, IT REDUCES THE STRESS ON THE 09:23.796 --> 09:25.731 ANIMAL SO YOU END UP WITH A BETTER-QUALITY PRODUCT, 09:25.798 --> 09:28.034 BUT IT'S ALSO JUST A BETTER KILL FOR THE ANIMAL ITSELF. 09:28.100 --> 09:29.235 CHRIS: ABSOLUTELY. 09:29.301 --> 09:31.070 THAT'S THE WHOLE REASON THAT WE'RE OUT HERE. 09:31.137 --> 09:33.906 THE TRADITIONAL MODEL IS TO ROUND UP THESE ANIMALS AND TAKE 09:33.973 --> 09:36.509 THEM TO A FIXED, YOU KNOW, BRICK-AND-MORTAR SLAUGHTER 09:36.575 --> 09:38.544 FACILITY 'CAUSE THAT'S WHAT'S REQUIRED. 09:38.611 --> 09:40.513 THE ANIMAL HAS TO BE INSPECTED... 09:40.579 --> 09:41.914 CAT: MM-HMM. 09:41.981 --> 09:43.582 CHRIS: ...IN ORDER FOR IT TO BE SOLD TO THE PUBLIC. 09:43.649 --> 09:45.584 AND THE INSPECTOR LIVES AT THE PLANT. 09:45.651 --> 09:48.254 WHAT WE'VE DONE -- AND THAT NOT EVERYBODY ELSE HAS THE 09:48.320 --> 09:50.690 OPPORTUNITY TO DO -- IS INSTEAD OF TAKING THE ANIMALS TO THE 09:50.756 --> 09:53.292 PLANT, WE TAKE THE PLANT OUT TO THE ANIMALS. 09:53.359 --> 09:56.529 WE BRING THAT MOBILE PROCESSING TRAILER OUT TO THE RANCH ALONG 09:56.595 --> 09:57.663 WITH THE INSPECTOR. 09:57.730 --> 09:59.532 SO WE CAN COME OUT HERE TO THE FIELD, 09:59.598 --> 10:02.568 HARVEST THESE ANIMALS, YOU KNOW, IN THEIR NATIVE ENVIRONMENT WITH 10:02.635 --> 10:06.639 NO STRESS AND THEN DO THE INITIAL PROCESSING AND THE, 10:06.706 --> 10:08.641 YOU KNOW, INITIAL INSPECTION HERE ON-SITE, 10:08.708 --> 10:11.477 AND THAT'S THE REASON THAT WE DO THIS HARVEST. 10:11.544 --> 10:12.912 IT'S NOT BECAUSE IT'S EASY... 10:12.978 --> 10:14.447 [BOTH LAUGH] 10:14.513 --> 10:17.983 CHRIS: ...BECAUSE THERE'S MUCH MORE EFFICIENT WAYS TO DO THIS 10:18.050 --> 10:20.019 PROCESS, BUT THERE'S NOT A BETTER, 10:20.086 --> 10:22.088 MORE HUMANE WAY TO DO THIS PROCESS. 10:22.154 --> 10:23.289 * 10:23.355 --> 10:33.799 [RATTLING] 10:33.866 --> 10:37.503 CHRIS: OUR FIELD-HARVESTING AND HUNTING IN GENERAL IS A VERY 10:37.570 --> 10:39.138 INTIMATE PROCESS. 10:39.205 --> 10:42.174 UNLIKE A FACTORY WHERE ANIMALS ARE BEING HERDED IN AND THEY'RE 10:42.241 --> 10:44.977 KIND OF PANICKED AND YOU'RE JUST MOVING THROUGH TENS, 10:45.044 --> 10:46.912 DOZENS, YOU KNOW, HUNDREDS AT A TIME, 10:46.979 --> 10:50.316 YOU KNOW, WE'RE GOING OUT THERE AND WE'RE HARVESTING ANIMALS ONE 10:50.382 --> 10:51.851 BY ONE. 10:51.917 --> 10:55.387 AND, YOU KNOW, AS YOU SET UP, YOU'RE LOOKING AT ONE SPECIFIC 10:55.454 --> 10:58.724 ANIMAL THROUGH YOUR RIFLE SCOPE, AND A LOT OF TIMES THEY'RE 10:58.791 --> 11:01.460 LOOKING AT YOU 'CAUSE THEY KNOW THAT YOU'RE THERE. 11:01.527 --> 11:03.395 THEY'RE NOT PANICKED, BUT THEY'RE OUT THERE LOOKING 11:03.462 --> 11:05.030 AND CURIOUS. 11:05.097 --> 11:08.868 AND YOU HAVE TO MAKE THE DECISION TO TAKE THAT 11:08.934 --> 11:10.569 ANIMAL'S LIFE. 11:10.636 --> 11:15.040 AND WHILE THAT PROCESS CAN BE COMMONPLACE, 11:15.107 --> 11:19.578 CERTAINLY FOR SOMEBODY IN MY INDUSTRY OR SOMEBODY IN A 11:19.645 --> 11:23.182 FOOD-CHAIN PROCESS, IT'S NOT SOMETHING THAT SHOULD BE 11:23.249 --> 11:24.717 TAKEN LIGHTLY. 11:24.784 --> 11:28.220 IT'S SOMETHING THAT SHOULD BE DONE WITH AS MUCH RESPECT AND 11:28.287 --> 11:30.456 AS HUMANELY AS POSSIBLE. 11:30.523 --> 11:36.796 [BIRDS CHIRPING] 11:36.862 --> 11:39.031 [GUNSHOT] 11:39.098 --> 11:41.567 [CLICKING] 11:41.634 --> 11:45.504 * 11:45.571 --> 11:47.573 [INDISTINCT] 11:47.640 --> 12:02.188 * 12:02.254 --> 12:05.157 CHRIS: THE PROCESS OF FIELD-HARVESTING INVOLVES US 12:05.224 --> 12:08.661 SHOOTING THESE ANIMALS AT A DISTANCE OF 50 TO 200 YARDS IN 12:08.727 --> 12:09.929 THE HEAD. 12:09.995 --> 12:12.097 AND WHILE IT MIGHT BE A LITTLE BIT GRAPHIC, 12:12.164 --> 12:15.601 IT'S THE WAY THAT WE CAN PROVIDE AN INSTANTANEOUS 12:15.668 --> 12:16.902 KILL ON THAT ANIMAL. 12:16.969 --> 12:19.972 ONE MOMENT THEY'RE GRAZING PEACEFULLY IN THE FIELD, 12:20.039 --> 12:22.708 AND THE NEXT MINUTE IT'S LIGHTS OUT AND THERE'S NO STRESS ON 12:22.775 --> 12:26.245 THAT ANIMAL COMPARED TO TRAPPING AND TRAILERING AND MOVING IT 12:26.312 --> 12:28.280 THROUGH, YOU KNOW, SOME KIND OF CHUTE SYSTEM, 12:28.347 --> 12:30.649 YOU KNOW, AND HAVING A REALLY, REALLY, 12:30.716 --> 12:31.984 REALLY BAD DAY. 12:32.051 --> 12:36.288 A LOT OF THESE PROCESSES THAT RAISE ANIMALS HUMANELY, 12:36.355 --> 12:38.224 WE SAY THEY HAVE ONE BAD DAY. 12:38.290 --> 12:40.326 I WOULD ARGUE THAT OUR ANIMAL REALLY DOESN'T 12:40.392 --> 12:41.994 EVEN HAVE A BAD DAY. 12:42.061 --> 12:44.296 THEY DON'T EVEN KNOW THAT IT HAPPENED. 12:44.363 --> 12:47.533 * 12:47.600 --> 12:48.300 CAT: SO ONCE THE ANIMAL'S DOWN... 12:48.367 --> 12:49.668 CHRIS: MM-HMM. 12:49.735 --> 12:50.736 CAT: ...YOU OBVIOUSLY -- YOU HAVE TO BLEED THE ANIMAL, 12:50.803 --> 12:52.504 BUT THEN YOU ELECTROSTIMULATE IT. 12:52.571 --> 12:53.806 WHY DO YOU DO THAT? 12:53.873 --> 12:55.341 CHRIS: RIGHT. 12:55.407 --> 12:58.143 IT'S ACTUALLY A DEVICE THAT MY BROTHER-IN-LAW MAKES CALLED A 12:58.210 --> 13:01.347 "TENDERBUCK", AND WHAT IT DOES IS IT RUNS AN ELECTRIC CURRENT 13:01.413 --> 13:05.784 THROUGH THE ANIMALS AND IT CAUSES THE MUSCLES TO CONTRACT, 13:05.851 --> 13:07.820 AND AS THEY CONTRACT IT SQUEEZES THE BLOOD... 13:07.887 --> 13:09.288 CAT: GOT IT. 13:09.355 --> 13:12.424 CHRIS: ...OUT OF THE MUSCLES AND IMPROVES THE FLAVOR OF THE MEAT. 13:12.491 --> 13:16.862 YOU THINK ABOUT A GAMEY FLAVOR THAT YOU MIGHT FIND IN VENISON 13:16.929 --> 13:20.299 -- A LOT OF THAT IS THAT KIND OF IRONY BLOOD TASTE, 13:20.366 --> 13:22.368 AND SO THIS MAKES SURE THAT YOU GET A VERY, 13:22.434 --> 13:25.337 YOU KNOW, THOROUGH BLEED AND A MUCH CLEANER-TASTING MEAT. 13:25.404 --> 13:29.008 IT ALSO HELPS TO TENDERIZE THE MEAT THROUGH THAT PROCESS, 13:29.074 --> 13:31.043 AND IT ALSO HELPS IMPROVE THE SHELF LIFE 13:31.110 --> 13:33.679 OF THE PRODUCT AS WELL. 13:33.746 --> 13:34.780 * 13:34.847 --> 13:36.682 THE RULES ARE PRETTY COMPLICATED, 13:36.749 --> 13:38.684 SO I WON'T GO INTO ALL THE DETAILS, 13:38.751 --> 13:40.653 BUT SUFFICE IT TO SAY THAT ALL MEAT HAS TO BE INSPECTED BEFORE 13:40.719 --> 13:43.956 IT'S COMMERCIALLY AVAILABLE, SO A STATE-LICENSED INSPECTOR GOES 13:44.023 --> 13:48.193 ON EVERY SINGLE "BROKEN ARROW RANCH" HARVEST. 13:48.260 --> 13:50.462 CHRIS: ONE OF THE THINGS ABOUT OUR OPERATION IS THAT WE'RE 13:50.529 --> 13:55.000 TAKING A GOVERNMENT MEAT INSPECTOR OUT INTO THE FIELD 13:55.067 --> 13:56.268 WITH US. 13:56.335 --> 13:58.103 WHEN THE MEAT INSPECTOR'S OUT THERE WITH US, 13:58.170 --> 14:00.039 THEY'LL RIDE AROUND ON THE HARVEST, 14:00.105 --> 14:02.141 THEY'LL INSPECT THE ANIMALS -- THE HERD IN GENERAL -- WHEN 14:02.207 --> 14:05.611 THEY'RE ALIVE, LOOKING FOR JUST OVERALL HEALTH OF THE ANIMALS. 14:05.678 --> 14:06.912 THAT'S PART OF THE REQUIREMENT. 14:06.979 --> 14:09.548 AND THEN AFTER THE ANIMAL'S BEEN HARVESTED, 14:09.615 --> 14:11.550 THEY'RE INSPECTING THE MEAT CARCASS, 14:11.617 --> 14:13.619 YOU KNOW, LOOKING FOR GOOD MUSCLE STRUCTURE AND GOOD 14:13.686 --> 14:15.254 OVERALL HEALTH OF THE ANIMAL. 14:15.321 --> 14:17.222 SO THIS IS NOT ONE OF OUR EMPLOYEES. 14:17.289 --> 14:19.224 WE ARE NOT PAYING THIS INSPECTOR. 14:19.291 --> 14:22.027 THEY'RE PAID FOR WITH TAX DOLLARS. 14:22.094 --> 14:24.997 IT'S A THIRD-PARTY CERTIFICATION, 14:25.064 --> 14:26.131 YOU KNOW. 14:26.198 --> 14:28.067 IT'S A REPRESENTATIVE OF THE PEOPLE. 14:28.133 --> 14:30.002 SO THIS IS THE SAME PROCESS THAT TAKES PLACE IN A 14:30.069 --> 14:31.503 BRICK-AND-MORTAR FACILITY. 14:31.570 --> 14:33.005 WE'RE JUST HAPPENING TO DO IT OUT WITH OUR MOBILE FACILITY 14:33.072 --> 14:34.540 IN THE FIELD. 14:34.606 --> 14:38.110 * 14:38.177 --> 14:39.378 CHRIS: THE MOBILE PROCESSING UNIT WAS 14:39.445 --> 14:41.780 A REALLY INNOVATIVE CONCEPT. 14:41.847 --> 14:45.551 BEFORE, THE ANIMALS WOULD HAVE TO BE ROUNDED UP AND TAKEN TO A 14:45.617 --> 14:47.019 FIXED SLAUGHTER FACILITY. 14:47.086 --> 14:49.621 AND WHEN DAD STARTED HARVESTING WILD GAME, 14:49.688 --> 14:53.892 HE KNEW THAT THE STRESS OF TRYING TO ROUND UP WILD ANIMALS 14:53.959 --> 14:55.861 -- THAT WAS GONNA RUIN THE QUALITY OF THE MEAT. 14:55.928 --> 14:59.064 SO HE WANTED TO FIGURE OUT A WAY INSTEAD OF TAKING THE ANIMALS TO 14:59.131 --> 15:02.134 THE PLANT, TAKE THE PLANT OUT TO THE ANIMALS. 15:02.201 --> 15:04.837 AND THERE IS A LOT OF REGULATIONS ABOUT WHAT YOU 15:04.903 --> 15:06.905 NEEDED ON A PROCESSING UNIT IN GENERAL. 15:06.972 --> 15:09.308 HE FOLLOWED ALL THOSE REGULATIONS, 15:09.375 --> 15:12.311 PUT IT ON A TRAILER, AND THE GOVERNMENT SAID, 15:12.378 --> 15:15.280 "WE'VE GOT TO APPROVE THIS." 15:15.347 --> 15:17.616 * 15:17.683 --> 15:20.619 MIKE: THE DESIGN REQUIREMENTS THAT WE HAD TO MEET WERE YOU 15:20.686 --> 15:23.155 NEED TO HAVE 180-DEGREE HOT WATER. 15:23.222 --> 15:25.124 YOU HAD TO HAVE A SANITARY ENVIRONMENT, 15:25.190 --> 15:29.094 WHICH MEANS WASHABLE, NONABSORBENT WALL MATERIALS AND 15:29.161 --> 15:31.196 FLOOR MATERIALS, CEILING MATERIALS. 15:31.263 --> 15:35.901 WE HAD TO HAVE CHILL STORAGE IN ORDER TO TRANSPORT THE CARCASSES 15:35.968 --> 15:38.237 BACK, AND THERE HAD TO BE AN INSPECTION STATION FOR THE MEAT 15:38.303 --> 15:40.005 INSPECTOR AND SO FORTH. 15:40.072 --> 15:42.341 SO I DESIGNED ALL THOSE INTO THE TRAILERS, 15:42.408 --> 15:46.445 AND THEY DIDN'T HAVE ANY REASON NOT TO APPROVE IT. 15:46.512 --> 15:50.682 IT ACTUALLY USED A LOT OF MY BACKGROUND AS A 15:50.749 --> 15:52.651 DEEP-SEA-DIVING-EQUIPMENT DESIGNER. 15:52.718 --> 15:57.289 SO IT WAS AN EASY THING TO DO RELATIVE TO DESIGNING A COMPLEX 15:57.356 --> 16:00.759 PIECE OF DIVING GEAR. 16:00.826 --> 16:04.563 CHRIS: THE MOBILE UNIT IS KIND OF A MULTIROOM PROCESS IN THAT 16:04.630 --> 16:08.667 YOU'VE GOT A PROCESSING FLOOR WHERE THE SKINNING TAKES PLACE, 16:08.734 --> 16:12.504 AND YOU'VE GOT A REFRIGERATED COOLER SECTION FOR TRANSPORTING 16:12.571 --> 16:14.506 THE ANIMAL BACK TO OUR FIXED PLANT, 16:14.573 --> 16:17.776 AND THEN KIND OF A LIFE-SUPPORT SYSTEM UP FRONT WITH A WATER 16:17.843 --> 16:22.881 HEATER, GENERATOR, WATER TANKS AND EVERYTHING ELSE TO HELP KEEP 16:22.948 --> 16:26.852 THE OPERATION MOVING. 16:26.919 --> 16:32.691 * 16:32.758 --> 16:35.761 CHRIS: ANOTHER PART OF OUR BUSINESS -- IT'S ACTUALLY 16:35.828 --> 16:39.098 SEPARATE FROM "BROKEN ARROW RANCH" - IS OUR QUAIL FARM IN 16:39.164 --> 16:41.266 BANDERA CALLED "DIAMOND H RANCH", 16:41.333 --> 16:45.971 AND THIS IS SOMETHING THAT WE STARTED IN 2010, 16:46.038 --> 16:49.208 AND IT'S A KIND OF AN ADD-ON ENDEAVOR FOR US. 16:49.274 --> 16:53.011 WE FOUND THAT A LOT OF OUR RESTAURANT CUSTOMERS WERE USING 16:53.078 --> 16:55.147 THE WILD-GAME MEATS AND THE VENISON AND THE WILD BOAR, 16:55.214 --> 16:57.916 AND ON THE MIXED GRILL THERE WOULD ALWAYS BE A QUAIL ON THERE 16:57.983 --> 17:00.652 AS WELL, SO WE HAD THE OPPORTUNITY TO ACQUIRE THIS 17:00.719 --> 17:04.456 QUAIL FARM IN BANDERA, AND WE'VE GOT IT UP AND RUNNING, 17:04.523 --> 17:06.425 AND IT'S BEEN A GREAT ADVENTURE EVER SINCE. 17:06.492 --> 17:10.696 * 17:10.762 --> 17:19.805 [CHIRPING] 17:19.872 --> 17:21.306 CAT: HEY, BABY. 17:21.373 --> 17:23.242 HI. 17:23.308 --> 17:24.343 OH. 17:24.409 --> 17:26.545 * 17:26.612 --> 17:29.281 DO YOU GET THE SAME KIND OF SATISFACTION OUT OF RAISING 17:29.348 --> 17:32.050 THESE ANIMALS AS YOU DO WORKING WITH THE WILD ANIMALS? 17:32.117 --> 17:33.519 CHRIS: OH, ABSOLUTELY. 17:33.585 --> 17:36.722 YOU KNOW, ANYTIME YOU CAN RAISE AN ANIMAL HUMANELY AND THEN 17:36.788 --> 17:40.859 HARVEST THAT ANIMAL AND UTILIZE THAT ANIMAL, 17:40.926 --> 17:43.996 YOU KNOW, FOR ITS INTENDED PURPOSE FOR FOOD, 17:44.062 --> 17:46.198 YOU KNOW, THAT'S A VERY SATISFYING THING. 17:46.265 --> 17:47.199 OUR HATCHERY IS... 17:47.266 --> 17:48.567 CAT: RIGHT THERE. 17:48.634 --> 17:50.536 CHRIS: ...YOU KNOW, RIGHT THERE 100 FEET THAT WAY. 17:50.602 --> 17:52.571 AND THEY'RE ALL PROCESSED ON-SITE. 17:52.638 --> 17:54.606 IT'S A SINGLE-SITE OPERATION WHERE EVERYTHING HAPPENS HERE. 17:54.673 --> 17:56.942 WE CAN WATCH OVER THE ENTIRE OPERATION, 17:57.009 --> 17:58.143 CONTROL THE QUALITY THE WHOLE WAY THROUGH. 17:58.210 --> 18:01.246 * 18:01.313 --> 18:03.982 CHRIS: SO THESE LADIES ARE MAKING QUAIL POPPERS. 18:04.049 --> 18:06.051 SO THOSE ARE QUAIL BREAST, JALAPE—O, 18:06.118 --> 18:07.219 WRAPPED IN BACON. 18:07.286 --> 18:08.921 CAT: THAT'S FANTASTIC. 18:08.987 --> 18:12.024 CHRIS: AND THEN THESE LADIES ARE DOING OUR SEMI-BONELESS BIRDS. 18:12.090 --> 18:14.226 CAT: THEY'RE DEDICATED. 18:14.293 --> 18:15.494 CHRIS: THEY'RE VERY GOOD PEOPLE -- VERY, 18:15.561 --> 18:17.396 VERY HARD WORKERS AND DO A GREAT JOB. 18:17.462 --> 18:24.036 * 18:24.102 --> 18:25.170 CHRIS: OUR MODEL, I LIKE TO DESCRIBE, 18:25.237 --> 18:27.239 IS A WIN-WIN-WIN SITUATION. 18:27.306 --> 18:31.410 THE ANIMALS GET TO LIVE A WILD, NATURAL LIFE OUT IN NATURE 18:31.476 --> 18:32.878 AS INTENDED. 18:32.945 --> 18:36.715 THE HARVEST THAT WE DO REDUCES THAT POPULATION DOWN TO A 18:36.782 --> 18:38.750 NATURALLY SUSTAINABLE LEVEL. 18:38.817 --> 18:40.953 THAT'S ONE OF THE MAIN THINGS THAT WE DO IS IF THERE'S AN 18:41.019 --> 18:44.022 OVERPOPULATION, DISEASE AND STARVATION CAN OCCUR, 18:44.089 --> 18:46.425 AND SO THAT'S WHY A RANCHER WOULD REALLY WANT US COMING OUT 18:46.491 --> 18:49.261 TO THEIR PROPERTY AS PART OF THEIR LAND-MANAGEMENT PROGRAM. 18:49.328 --> 18:52.965 AND THEN WE PAY THE RANCHER FOR THE ANIMALS THAT WE HARVEST 18:53.031 --> 18:55.234 'CAUSE THE ANIMALS HAVE VALUE, SO THEY'RE GETTING RESIDUAL 18:55.300 --> 18:59.238 INCOME AS WELL AS KEEPING THEIR LAND AND THEIR POPULATIONS 18:59.304 --> 19:00.272 PROPERLY MANAGED. 19:00.339 --> 19:04.176 * 19:04.243 --> 19:06.712 CHRIS: ONE OF OUR GREAT RANCH PARTNERS IN SOUTH TEXAS WHERE WE 19:06.778 --> 19:10.482 HARVEST THE NILGAI ANTELOPE -- THE SOUTH TEXAS ANTELOPE -- IS 19:10.549 --> 19:13.452 THE "EAST WILDLIFE FOUNDATION", AND THEY HAVE US COME OUT THERE 19:13.518 --> 19:16.722 TO HELP KEEP THAT NILGAI POPULATION UNDER CONTROL 'CAUSE 19:16.788 --> 19:20.792 OTHERWISE IT WOULD START TO UPSET THE ECOSYSTEM. 19:20.859 --> 19:23.428 * 19:23.495 --> 19:24.663 NEAL: THE "EAST FOUNDATION'S" A NONPROFIT. 19:24.730 --> 19:27.466 WE'RE A LARGE LANDOWNING NONPROFIT. 19:27.532 --> 19:31.837 WE HAVE A LITTLE OVER 200,000 ACRES OF SOUTH TEXAS RANCHLAND 19:31.903 --> 19:34.973 THAT WE MANAGE AS A LABORATORY FOR RESEARCH, 19:35.040 --> 19:37.409 EDUCATION AND OUTREACH, ALL IN SUPPORT OF 19:37.476 --> 19:39.911 WILDLIFE CONSERVATION. 19:39.978 --> 19:44.816 THE VALUE BEHIND KEEPING RURAL LAND AS RURAL LAND OVERALL IS 19:44.883 --> 19:46.285 PRETTY IMPORTANT. 19:46.351 --> 19:50.956 IF YOU LOOK AT A STATE LIKE TEXAS WHERE WE HAVE 172 MILLION 19:51.023 --> 19:55.427 ACRES TOTAL ACROSS THE STATE, 142 MILLION ACRES OF THAT IS 19:55.494 --> 19:58.330 PRIVATE FARMS, RANCHES OR FORESTLAND. 19:58.397 --> 20:01.433 SO ALL OF OUR WATER, ALL OF OUR WILDLIFE, 20:01.500 --> 20:04.770 ALL OF OUR FIBER, ALL OF OUR FOOD COMES FROM THAT 20:04.836 --> 20:07.272 142 MILLION ACRES. 20:07.339 --> 20:11.743 HOW WE MANAGE THAT AND HOW WE CONSERVE THAT -- OUR FUTURE 20:11.810 --> 20:12.778 DEPENDS ON IT. 20:12.844 --> 20:16.348 SO THAT'S KIND OF IMPORTANT. 20:16.415 --> 20:21.820 "BROKEN ARROW RANCH" IS OUR PARTNER IN HARVESTING NILGAI 20:21.887 --> 20:25.857 ANTELOPE OFF OF TWO OF OUR PROPERTIES. 20:25.924 --> 20:28.860 WE REALLY DON'T HAVE NATIVE PREDATORS FOR NILGAI, 20:28.927 --> 20:31.663 SO IN ORDER FOR US TO CONTROL THAT POPULATION, 20:31.730 --> 20:36.335 WE HAVE TO HAVE PEOPLE THAT KNOW HOW TO DO IT HUMANELY, 20:36.401 --> 20:39.037 EFFICIENTLY AND EFFECTIVELY, AND THEN, 20:39.104 --> 20:41.306 MOST IMPORTANTLY, PUT THAT MEAT TO USE. 20:41.373 --> 20:42.674 AND SO WE PARTNER WITH "BROKEN ARROW RANCH." 20:42.741 --> 20:47.346 * 20:47.412 --> 20:49.147 "BROKEN ARROW RANCH" PARTNERS WITH A NUMBER OF 20:49.214 --> 20:52.784 RANCHES ACROSS THE STATE OF TEXAS WITHIN A 300-MILE 20:52.851 --> 20:54.286 RADIUS OF INGRAM. 20:54.353 --> 20:57.589 SO TODAY WE ARE AT "WHITE CROSS RANCH" TO MEET UP WITH BRUCE. 20:57.656 --> 21:01.226 * 21:01.293 --> 21:05.530 [ENGINE RUNNING] 21:05.597 --> 21:15.574 * 21:15.640 --> 21:17.342 CAT: RICK -- WHO'S THE FOREMAN -- JUST TOOK US AROUND THIS 21:17.409 --> 21:19.711 AMAZING 3,000-ACRE PROPERTY, AND NOW I'M 21:19.778 --> 21:21.413 STANDING HERE WITH BRUCE. 21:21.480 --> 21:24.483 AND BRUCE, HOW MANY ANIMALS DO YOU HAVE HERE ON THE RANCH? 21:24.549 --> 21:27.619 BRUCE: WELL, IT'S HARD TO GET AN EXACT NUMBER 'CAUSE THEY DON'T 21:27.686 --> 21:29.955 STAND AROUND AND YOU CAN'T COUNT 'EM, BUT... 21:30.021 --> 21:30.956 CAT: THEY DEFINITELY DON'T STAND AROUND. 21:31.022 --> 21:31.890 BRUCE: ...WE HAVE UPWARDS OF 21:31.957 --> 21:33.125 1,000 ANIMALS ON THE RANCH. 21:33.191 --> 21:35.060 * 21:35.127 --> 21:38.363 CAT: SO, EXPLAIN TO ME THE RELATIONSHIP THAT YOU HAVE WITH 21:38.430 --> 21:40.866 "BROKEN ARROW RANCH" AND THE SERVICES, 21:40.932 --> 21:42.367 ESSENTIALLY, THAT THEY PROVIDE. 21:42.434 --> 21:45.404 BRUCE: PART OF OWNING A RANCH LIKE THIS IS TO MANAGE THE GAME 21:45.470 --> 21:47.272 ON IT, 'CAUSE IF THERE'S TOO MANY ANIMALS THEN THERE'S NOT 21:47.339 --> 21:50.442 ENOUGH FOOD, AND SO THE NUMBERS GET PRETTY BIG PRETTY QUICK. 21:50.509 --> 21:54.146 SO AS PART OF A GAME MANAGEMENT, "BROKEN ARROW" PROVIDES A 21:54.212 --> 21:55.514 SERVICE TO HELP US DO THAT. 21:55.580 --> 21:56.515 AND WE GET PAID... 21:56.581 --> 21:57.716 CAT: RIGHT. 21:57.783 --> 21:59.518 BRUCE: ...FOR IT, SO IT'S A WIN-WIN DEAL. 21:59.584 --> 22:01.453 WE CONTROL OUR POPULATION THAT WAY, 22:01.520 --> 22:05.557 AND HE DOES A GREAT JOB AND THEN TAKES IT AS A GREAT FOOD SOURCE 22:05.624 --> 22:07.392 ALL AROUND THE COUNTRY. 22:07.459 --> 22:13.698 * 22:13.765 --> 22:22.207 * 22:22.274 --> 22:30.782 * 22:30.849 --> 22:33.051 CAT: SO YOU GREW UP DOING THIS WITH YOUR DAD. 22:33.118 --> 22:34.719 CHRIS: YES, MA'AM. 22:34.786 --> 22:37.222 CAT: AND, I MEAN, WHAT MADE YOU FALL IN LOVE WITH THIS, 22:37.289 --> 22:38.590 BESIDES HOW GORGEOUS IT IS? 22:38.657 --> 22:39.724 CHRIS: SURE. 22:39.791 --> 22:43.094 YOU KNOW, PART OF IT WAS, YOU KNOW, 22:43.161 --> 22:45.530 A DESIRE TO WORK FOR MYSELF. 22:45.597 --> 22:48.166 PART OF IT WAS JUST THIS ACTIVITY, 22:48.233 --> 22:51.303 THIS LIFESTYLE. 22:51.369 --> 22:52.604 I LOVE OUTDOORS. 22:52.671 --> 22:53.405 I LOVE HUNTING. 22:53.472 --> 22:54.706 I LOVE FOOD. 22:54.773 --> 22:56.174 I LOVE COOKING. 22:56.241 --> 22:59.277 AND THIS IS A PERFECT BUSINESS THAT BLENDS BOTH 22:59.344 --> 23:00.745 OF THOSE ACTIVITIES. 23:00.812 --> 23:03.248 YOU KNOW, ON THE ONE SIDE, YOUR JOB IS TO GO OUT AND GO HUNTING. 23:03.315 --> 23:04.449 CAT: MM-HMM. 23:04.516 --> 23:05.750 CHRIS: [LAUGHS] YOU KNOW, ON THE OTHER SIDE, 23:05.817 --> 23:07.252 YOU'RE GETTING TO INTERACT WITH CHEFS 23:07.319 --> 23:10.155 AND WORK WITH CHEFS AND LEARN A LOT FROM THEM, 23:10.222 --> 23:11.990 AND THAT SIDE OF IT'S FUN AS WELL. 23:12.057 --> 23:13.792 SO JUST BEING ABLE TO BLEND THOSE TWO PASSIONS... 23:13.859 --> 23:14.726 CAT: YEAH. 23:14.793 --> 23:15.894 CHRIS: THAT IS PERFECT. 23:15.961 --> 23:27.572 * 23:27.639 --> 23:39.251 * 23:39.317 --> 23:41.953 TO WRAP UP THIS EPISODE, WE ARE GOING TO HEAD OVER TO THE 23:42.020 --> 23:44.623 SPRING-FED SWIMMING HOLE THAT'S ON THE OTHER SIDE OF THE "BROKEN 23:44.689 --> 23:46.157 ARROW RANCH" PROPERTY. 23:46.224 --> 23:49.995 COME WITH ME, AND WE'RE GOING TO COOK UP A MIXED GRILL. 23:50.061 --> 23:55.867 * 23:55.934 --> 23:59.404 CHRIS: TONIGHT WE HAVE A FEAST IN STORE. 23:59.471 --> 24:02.641 WE'RE GONNA COOK A LITTLE WILD-BOAR SMOKED SAUSAGE, 24:02.707 --> 24:05.277 SOME QUAIL MARINATED IN A GARAM MASALA SAUCE. 24:05.343 --> 24:10.749 WE'RE GOING TO COOK SOME ANTELOPE AND SOME AXIS. 24:10.815 --> 24:14.386 WE'RE GONNA DO SOME ZUCCHINI FROM OUR GARDEN AS WELL AS KIND 24:14.452 --> 24:17.389 OF A TOMATO SALAD AND HERBS THAT ARE ALSO FROM OUR GARDEN HERE 24:17.455 --> 24:18.657 ON THE RANCH. 24:18.723 --> 24:30.669 * 24:30.735 --> 24:42.747 * 24:42.814 --> 24:43.848 CAT: THANK YOU FOR JOINING ME IN TEXAS, 24:43.915 --> 24:45.517 AND I WILL SEE YOU NEXT TIME. 24:45.584 --> 24:46.685 AND THANK YOU FOR HOSTING US. 24:46.751 --> 24:47.152 CHRIS: WELL, YOU'RE MORE THAN WELCOME. 24:47.218 --> 24:47.786 CAT: AW. 24:47.852 --> 24:48.653 CHRIS: ENJOY! 24:48.720 --> 24:49.187 CAT: I CAN'T WAIT TO DIG IN. 24:49.254 --> 24:52.490 * 24:52.557 --> 24:54.559 CAT: THERE'S MORE INFORMATION ON THE MAKERS FEATURED IN THIS 24:54.626 --> 24:57.796 SERIES ALONG WITH RECIPES AND EXTRA VIDEOS AT 24:57.862 --> 24:59.130 WEARETASTEMAKERS.COM. 24:59.197 --> 25:14.079 * 25:14.145 --> 25:29.060 * 25:29.127 --> 25:44.042 * 25:44.109 --> 25:59.024 * 25:59.090 --> 26:01.292 ANNOUNCER 1: "TASTEMAKERS" WAS FUNDED IN PART BY... 26:01.359 --> 26:08.366 * 26:08.433 --> 26:13.171 ANNOUNCER 2: IT ALL COMES DOWN TO CREATING SOMETHING UNIQUE. 26:13.238 --> 26:17.442 IT'S IMPORTANT TO TAKE PRIDE IN ONE'S WORK AND SHARE EXPERTISE. 26:17.509 --> 26:22.681 * 26:22.747 --> 26:24.783 ANNOUNCER 2: EDWARD JONES IS PROUD TO SUPPORT THE 26:24.849 --> 26:27.419 CRAFTSPEOPLE WHO DEFINE THE MAKER MOVEMENT. 26:27.485 --> 26:32.357 * 26:32.424 --> 26:34.693 ANNOUNCER 1: ...AND BY FLEISCHMANN'S YEAST 26:34.759 --> 26:36.695 AND AB MAURI.