Welcome to another episode of the Speak the Language podcast. We are here today. I like

this set in that we're in because most of the time, the past couple that I've done,

I was kind of sitting in the office, but this is different. We're on the porch of, you

say where we are, Chipper. We're on the porch of HD Gibbs and so on.

HD Gibbs and so on. Last time I was here I was eating a steak. I wasn't recording a podcast.

Well, you know, Chipper and I worked together in the real estate with white tail

properties and then he, this is a family store that his dad turned into a

steakhouse and it's really, it arguably may be one of the most popular, if not the

most popular steakhouse in central Mississippi without a doubt. I helped him

he, I helped him Saturday night and I said, sure, I helped you. I didn't know I was

going to mean him, we're going to cook 354 steaks Saturday night. It's a good

steak. Yeah, but so okay, make sure I have a bad habit of like jumping right into

the guts of the conversation without stating why we're here what we're doing,

but I tracked down both Brad and Chipper today because right before we started

doing turkey episodes, I always like to do structure these around the kind of

stuff that the listeners want to hear and we had a really high frequency of

questions or topics in and they want us to cover that had to do with managing

land for turkeys. If I have land, what kind of things can I plant to get, you

know, to, to better my turkey population? If I, what if I'm buying a farm and want

to make it more centralized around having good turkey hunting? And so I

couldn't think of a better, better people to talk about it than both you and

course Brad's been on this podcast for Chipper. This is your first time on the

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