4.8 • 24.2K Ratings
🗓️ 8 August 2019
⏱️ 81 minutes
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| 0:00.0 | Today's guest is an Arctic biologist who has come down directly from the |
| 0:06.9 | Great White North to let us know exactly what's going on and to answer some |
| 0:11.9 | questions we have about, well, all sorts of stuff. We're gonna get in a nature, |
| 0:17.0 | we're gonna get into the depths of the cold and Alaska. Today's guest is |
| 0:21.5 | Mr. Seth Boudreau. |
| 0:37.5 | So, do you just come from Alaska? |
| 0:40.5 | Right now, coming from Costa Rica back up to Alaska, I just went down to see my lady |
| 0:46.2 | and spent some time in my place, kind of in the middle of the work season. |
| 0:49.7 | Okay. So, basically five months of year in Alaska made through September, |
| 0:54.2 | studying migratory birds and wildlife, and then the rest of the year I'm down in |
| 0:58.5 | Costa Rica. And yeah, because you sent me a picture from, you sent me a |
| 1:03.5 | picture one time of lunch, I guess it was, and it was some guana claws. You guys |
| 1:09.2 | had a batch of guana. Yeah, yeah, yeah. And I was like dang, bro. Yeah, my |
| 1:14.6 | ladies did trap some in the yard and cook some up and it's, it's not that |
| 1:19.8 | great. Yeah. Yeah, if you're in a tight spot, some guana I'll get you through. Well, |
| 1:24.7 | yeah, I saw it looked, when I looked at them and we'll have Nick put the |
| 1:29.7 | picture up too, but it, they looked, I'd have thought you to eat in a different |
| 1:36.0 | part of the guana. I'd never really considered really the claw. Yeah, it was |
| 1:39.8 | kind of all chopped up in there, but they're mostly bones, so it probably looked |
| 1:43.3 | like a powerful claws. Yeah, that's what it looked like. Yeah. When you, when |
| 1:50.0 | you cook them up, how do you even cook those? Hey, I think you cooked them in a |
| 1:53.1 | pressure cooker with like a chopped tomato and some garlic and onion, maybe |
... |
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