Why we do what we do

The Krewe is back at Louisiana's only 5 star restaurant between New Orleans and Houston as we dive into cocktail season with some special offerings from Mr. Lester's Steakhouse at Cypress Bayou Casino!

We'll talk the 5th circuit's new ruling on the National Firearms Act, the 10 Million Dollar Bet against the WNBA, and even Spiderman's newest weapon that apparently clears movie theaters.

We'll also feature a listener whose topic brought them onto the show. We'll talk conservation and taxidermy, and why it's the circle of life we should all remember.

Like, Share, and Follow your Implicit Bias!

Transcript

SPEAKER_04 0:00

TikTok, 11 o'clock, just some implicit bias radio this week. I'm your host, Kavan Bordelon. Welcome to the Frequency. So, whenever we welcome in a new market or audience, we like to give a quick how we got here for the show to kind of introduce everyone who's joining. In this case, this week, it's WGNO Plus in New Orleans. So, you know, people a lot of times ask us, how did you get the name of the show, Implicit Bias Radio? A lot of times they figure it must be some highbrow academic exercise, you know, a deep dive into sociological textbooks, or the kind of thing that people say at a faculty mixer while holding a glass of something way overpriced. But the truth is actually a lot more simple and a lot more entertaining. The name was actually born out of the sheer unfiltered audacity of a person who really just couldn't handle the math. So years ago, we actually watched a competition. One team had been the gold standard eight years straight of winning. Undeniable excellence. They didn't just win, they dominated. Then, in the last year of their reign, something actually shifted. The leader of the team actually looked at the scoreboard and all of a sudden saw that they were about to be unseated. But instead of actually recognizing a loss was on the way, the leader of that team, who hadn't lost in eight years, suddenly decided that his team was a victim of guess what? Yep, you got it. Somebody else's implicit bias. He tried to dress up a plain loss in sophisticated language, trying to weaponize the idea of unfairness so nobody would notice that they got beat fair and square. It was a moment of pure comedic gold. The kind of moment that sticks. Because the joke is, he was right. We all have implicit bias. It's the human condition. But using it as a shield for failure, that's where comedy turns into a cautionary tale. And that is exactly why we do what we do here. For the last decade, the mass media has been actually operating on a singular mission. They aren't trying to inform us, they're trying to convict us. They want us to override our instincts, smudge our common sense, and convince us to follow you guessed it, their implicit bias instead of your own. They want you to outsource your discernment to a teleprompter. So we started this show to carve out a space where we can stop guessing and actually start analyzing. Now, let's be clear about the foundation. This show stands on Christian principles. That does not mean, though, that we're polishing a trophy of perfection. In fact, we actually operate under the very humble admission that while we're all striving to be Catholic or Christian, we're all failing miserably at it. We're all sinners in the trenches trying to find the light. Think of us as the black knight from Monty Python and the Holy Grail, limbs getting hacked off left and right, still insisting, tis nothing but a flesh wound, while the world just keeps swinging away. We keep fighting because the alternative is quitting. And quitting, quitting is not in this job description. Because of that shared struggle, we operate on a basis of respect. We welcome everyone to the conversation, and that includes our growing community over on our newest platform, WGNO Plus. Now, it doesn't matter where you fall on the political spectrum or which party you trust with your vote. We can disagree. And as a matter of fact, we will disagree. And in this space, it's perfectly okay. Conflict is the forge of understanding, provided that we're bringing the right tools to the table. We are not here to cancel. We're here actually to contend. Like the cast of Tropic Thunder running through the jungle, convinced they're still making a movie. Half the culture is performing roles they no longer understand. Somebody, somebody's got to yell cut and ask what's actually real. But there is a prerequisite for joining the discussion this week. We require the use of the truth. Not your truth, not my truth, and certainly not the curated truth of a 30-second newsclip. We are interested in the objective, immutable truth as outlined maybe in the King James Version. You know, if you want to know why we lean this way, just look at John 16, 13. Howbeit, when he is come, the Spirit of truth shall lead you into all truth, for he shall not speak of himself, but whatsoever he shall hear, that he shall speak. And these things you will come to know. The truth is a guide. It's not a suggestion on this show. It's a fixed point in a spinning world. We aren't asking you to take our word for it. As a matter of fact, that's the last thing we want. That's why you will often hear us say, please don't believe us. Look it up. So as we settle in, we'll have some weekly whiskies to kind of keep the gears turning. But since we're officially getting ready for fall and football season, as we felt earlier this week in southern Louisiana, we're expanding the menu tonight, some signature cocktails at Mr. Lester Steakhouse to round out the conversation. Think of it as the liquid courage version of the Humpty Dance. You got it down when you appear to be in pain. And if things get a little too free, well, two live crew taught us a very long time ago that some truths are better said out loud than left for the grown folks to handle. Well, we're not here to be polite for the sake of being polite. We are here, though, to be honest for the sake of clarity. The culture has spent years trying to convince you that every disagreement is a personal attack and every uncomfortable fact is an act of violence. That's the real implicit bias at work. The bias is against reality itself. We're pushing back. We're pushing back against that one, maybe five pores at a time. You'll hear us laugh, you'll hear us argue, you'll hear us admit that we've been wrong. What you won't hear is the soft, soothing language that pretends everything is fine while the foundations keep cracking. We're not the dictator of some imaginary republic telling you that the misses must be pointy. No. We are not rewriting history every time the scoreboard doesn't match the preferred outcome. We're the guys in the booth saying that the Emperor has no clothes, the Black Knight is missing both arms, and the only way out of the jungle is to stop acting and start seeing. So it's time to dive in headfirst, right into your implicit bias. Welcome back to Implicit Bias Radio. Normally, this is when we do our weekly whiskey segment. Now, for those watching on KLFY Plus, WGNO Plus in New Orleans, YouTube X, Instagram, Facebook, yes, we are back at Mr. Lester Steakhouse. And as I said, normally this is when we do one of the fantastic whiskeys that they might have behind the bar. So for example, you know, I thought about doing the flight that they are doing here in the month of August, which Caleb, you don't even know about this one yet, because this one just hit today because the old flight is no more. This flight, though, is just stupid. This flight is a Colonel Taylor small batch, a Colonel Taylor rye, and a Colonel Taylor single barrel, uncut, unfiltered flight for $25 in the month of August. Come on. Yes.

unknown 7:36

Yes.

SPEAKER_04 7:36

The uncut unfiltered is just phenomenal, too. Absolutely fantastic. So there's that. But they're also doing things because we actually got just a hint of it early this week. We got just a hint of fall. Just a hint. Which means it is almost cocktail season again. So what we are partaking is a signature cocktail here at Mr. Lester's Steakhouse. We are in the cigar room. So for those wondering, hey, Kavan, are you actually smoking a cigar in the restaurant? Yes, I am. And enjoying it too. Very much so. Why? Because at Mr. Lester's, you can, because it is part of a sovereign nation. Caleb, you were having a fun time here trying to figure out what's in that old-fashioned. I'm assuming it might have something to do with the flight.

SPEAKER_08 8:18

It does not. It does not. Okay. It does not. This old fashioned, first off, uh, I don't want to can I can I leak what he has in it as a sweetener? You absolutely can. Because that's what blew my mind. Uh I noticed the flavor. I got that rich cane syrup out of it. So that steen syrup is what they put in there as a sweetener. It gives it just the right hint. And look. Actually steens? Yes. And yep. I was trying to, I was trying to get it out of Garrett earlier to try to figure out what's in there. I could tell it's a hunter-proof, give or take. He confirmed he said 98. I thought it was actually lower than that, but that's okay. I'm still trying to try to pinpoint it. I think it's gonna, I don't know if it's a straight bourbon, but because the steam just throwing me off, but I'm curious.

SPEAKER_04 8:58

All right. So I'm curious as we go across the room as we can introduce you to the rest of the crew that's here. First of all, that is the Rustic Renegade Caleb Morse. Across the room, we have a couple of OG members of Implicit Bias Radio, Burley Short Porpellera, and Mike Donkey Whiskey Trammel. So, Burley, let's start with you. Because Burley, you're not an old-fashioned drinker. I gotta tell you, one of the things that I really like about this old-fashioned is that it actually comes with the old school rock sugar stick, right? That they put in the each old fashioned. That just to me is it reminds me of my dad drinking old fashions in the 1970s.

SPEAKER_08 9:33

But we're probably all the around the age where we had a science project as a kid to make the crystals and do everything else.

SPEAKER_02 9:38

I'm I'm going to tell you this. This will be the first old fashion that I actually drink and finish. Okay. A, because it's outstanding. It's very good. I'm I don't like the sweet, right? So this is very kind of mild on the sweet side. A great way of the whiskey's not overpowering. It's a great balance of everything. The citrus, everything in it.

SPEAKER_08 10:02

Chances are you've had the old-fashions like I have. You go somewhere and you order one, it's like, this is straight sugar.

SPEAKER_02 10:06

It's just sugar one. I'm gonna have a headache in 20 minutes. Yep. It's it's funny though that you talked, you mentioned your dad. You know, my dad passed away a long time ago in 1983. But my dad's favorite drink was an old-fashioned from Don's downtown. Which is no longer there. Which is no longer there. And so I'm kind of making me a little a little nostalgic right now to think how awesome it would be to be able to still have our parents around. Yes. And um, yeah, you know, just to be able to share something like that with him, because he would he would have certainly loved this. But this is outstanding. It's outstanding.

SPEAKER_04 10:41

Agreed. Garrett does a fantastic job behind the bar here in the Star Lounge.

SPEAKER_02 10:45

Garrett is top notch. And again, that flight you talked about a while ago, my goodness. Yeah, that blows my mind. Yeah, yep. Well, I mean, Willie, what are you doing?

SPEAKER_04 10:54

Absolutely fantastic. And look, this show, I'm gonna tell you we have our official mixer, Ciro de Saison, gonna have a cocktail coming up later in the show that's gonna be served here at Mr. Lester's. We're gonna have additional cocktails that the ladies might like here. And guys, if we want some pours and we're gonna have food to go with it, so the food will go around the table. Mike, I'm curious as to what you think about this old-fashioned. I don't know how much of a cocktail drinker you are, Mike.

SPEAKER_01 11:15

Uh, not a cocktail drinker. I'm more like Burley. This will probably be the first old-fashioned that I finish. I'll hardly ever drink an old-fashioned. Uh, when I'm with my brother-in-law a lot, he's an old-fashioned guy. Like he always has an old-fashioned. We go on vacation a lot, and every time before dinner, he sits down, he has his old-fashioned, he has his little routine, and he starts eating. But um, not a not a big old-fashioned person, but I'm like y'all, the the steam syrup, that's the first thing that I catch. Like it, I mean, the it just comes right at me. Um, kind of what Burley was saying, kind of nostalgic here. My dad used to bring me uh when I was little, he was an electrician.

SPEAKER_04 11:50

He started drinking when he was at about seven. No, see, Mike, Mike, knowing you, I assumed it was your mom that drank while she was breakfast.

SPEAKER_01 12:00

We used to um, so my dad was an electrician and he was in the union, so we go to the IBEW uh local office in Alexandria. He used to have these little sugar cubes just like this on a stick. Yep. You could put them in your coffee back then. It wasn't for old fashioned or nothing, but that's what this is. I mean, this is really bringing me back. Uh I lost my dad when I was young, but man, that is that that's really bringing me back. But old fashioned is not a drink that I usually drink, but man, this is this is really good. It's not donkey. It's it's it's definitely uh Okay. Garrett did squirt me with a cherry in the face a while ago whenever he was making these.

SPEAKER_04 12:33

That explains why you look better this week. Yeah, maybe.

SPEAKER_01 12:36

It's a complexion. The cherry does good for you.

SPEAKER_04 12:39

Okay, so I'm ready to kind of reveal the whiskey that he makes this with. And when I say this, those that are are hardcore bourbon drinkers are gonna be like, wait a minute. They did what?

SPEAKER_08 12:47

Uh I figure.

SPEAKER_04 12:49

So the whiskey that's in this. Now, it is a 1792 old-fashioned.

SPEAKER_08 12:53

Yep.

SPEAKER_04 12:54

But it is not a standard 1792 offering. 1792 sweet wheat, steam syrup old fashioned. Really? Yes. And that's a little softer.

SPEAKER_08 13:05

There's no rough edges to it. Correct. Son of a gun.

SPEAKER_02 13:10

So a fantastic cocktail. That's right. That's probably that transition from the from the from the whiskey to the to the sweetness. Correct. Because the whiskey's got no hard edges, like you said.

SPEAKER_04 13:20

Well, and here's the interesting thing. The proof on this is in the 90s, as far as the bourbon goes. So it's not like you've got what we normally like, which is going to be what Jeet does for us from Ciro to Saison a little later, where the proof is maybe kicked up a little bit. Right. That's what we normally like. This does not have an absurdly high proof. This just has a great taste and sets you up for a fantastic meal. Sometimes you just don't have to have it, though. No, agreed. Sometimes you don't. Speaking of things that you sometimes don't have to have, um, there is something that we don't have this week on the show. And this is the first time that we have been here at Mr. Lester's. It's been a multi-year relationship that we've been here, well over three years, that we've been partners with Mr. Lester Steakhouse. And this is the first episode that an OG is not here. And it's Renee Gerard. Renee is not with us this week because Renee suffered a loss in the family. So, first of all, um to Renee, we wish you and your family the best. So a toast from the crew. And what I'd like to do is I would like to kind of go around the horn and talk a little bit about what Renee's family has so much to be proud of. With Renee. So I want your favorite Renee moment. What's your favorite Renee thing on the show? Because Louisiana's only certified master tobacconist makes this show better every time he's here. And this week he's not here to tell us about the cigar that I'm smoking with cigars he would pair. By the way, a certified master tobacconist does stock the humidor here at Mr. Lester's. So if you come here without a cigar, they've got them for you. You can get them here. And they come from the only certified master tobacconist in Louisiana. I'm curious, Caleb, we'll start with you. What's your favorite Renee or Renee-ism on the show?

SPEAKER_08 15:04

So I'll be honest with you. I'm not gonna go into like the depth and breadth of knowledge that he has on tobacco and everything else. Oh, me neither. I'm gonna tell you, my favorite thing about having Renee on the show is his laugh. I am like, I imagine his laugh has to be how Santa Claus laughs. That's what I hear when I hear about jolly old St. Nick and everything else is Renee's laugh. And it's just it's so genuine. Like I don't think there's a fake bone in the man's body. Oh, there is not. And it it's just he's an impressive guy, and his laugh makes me smile every time.

SPEAKER_04 15:41

He will definitely not be nice, but he will be kind. Now, when we say nice and kind, the difference, right? Nice is oh, bless your heart. I'm gonna be nice and just not say anything. No, Renee's gonna say something, and that's what we love about Renee. He cares enough to tell you what's on his mind and what he thinks is the truth. And I love that about Renee. It's fantastic to have him here, and we feel for him uh going through a loss in the family. Burley, what's your favorite Renee or Reneeism?

SPEAKER_02 16:07

Renee's passion, when when he's got a conviction with something, it it comes through his voice. It's it's all it's undeniable. And so when when he's when he ponders a thought or a discussion or a topic that we have for for that's that split second, you can you can bet that that's that's his belief. It's not it's not a it's not contrived, it's not it's not made up, it's it's that's coming from something.

SPEAKER_04 16:36

It is deep rooted.

SPEAKER_02 16:37

Oh absolutely deep rooted. Uh and I've known Renee a long time. Renee went grew up with with some of my my sisters and and and whatnot, but Renee's just uh genuine. Probably that's the best word for for for Renee. Genuine in in terms of his beliefs, his convictions, his knowledge, his his ability to, like you said, to be able to deliver a criticism with a smile.

SPEAKER_04 17:09

Because you might not like it, but he's smiling.

SPEAKER_02 17:12

I'm just saying he and he is, but but when he likes something, you you can feel it. When he doesn't like something, it's it's palpable. It's and that's just a great, great uh uh uh attribute of someone to be able to do that.

SPEAKER_08 17:31

It's something that that the more I know Renee, the more I try to emulate it, you know? Because you want sure, absolutely to be that same kind of thing.

SPEAKER_02 17:38

I I find myself just looking at him and and paying attention when we're here, even because we're not all on on at the same time sometimes. And so I sit there and I'm just because I can see his wheels turning, yeah, as he's speaking. And that's that that's admirable.

SPEAKER_04 17:54

Absolutely, it is. You know, I agree. All right, sure. Trammel, what about you? I think we we maybe took some of your answer out of that because when I when we said the word genuine, you were like, oh man, well, I need to call this donkey whiskey so nobody gets upset.

SPEAKER_01 18:06

Renee. Renee, I mean, Renee is just a genuine person. I mean, authentic is another word that comes to my mind. He is just, he is, yeah, he is just such a great person. You're not gonna when Renee says something, that's what's on Renee's mind. He's not gonna go around it. He's gonna tell you what he means. And I'm like what Burley just said. I look up to him, man. I I love I want to emulate him like when we're on the store on the show. This he he is just somebody to look up to, just a great person. My favorite moment with Renee was the first show that we did here at Mr. Lester's. Me, Sam Stokes, and Renee. Just in peace. Sam's dead. He's only dead to us. He's not really dead in real life. We went over to uh Bo Cat's right here next door, the bar that's right outside of Mr. Lester's here in Cypress Bayou Casino. Um, and listen, I'm not a cigar smoker. I probably drink I probably uh drank too much that night. No. Smoked too much that night. Uh but I man, I I I was tasting cigar for about a month after that night. I I smoked so many cigars with Renee next door. But just the conversations we had that night, and just to be able to be away from when you're on the show, you gotta, you know, you gotta be proper sometimes, and you know, some ways. But when but when you're away in a bar setting, you know, this is the first time I got to talk to Renee, and we the conversations we had that night, I'll never forget that. It's just uh Renee is genuine, authentic. Uh rest rest in peace to his mom. I mean, it's I've been there, I've lost both my parents when I was young. And thank goodness he was able to have his parents, I mean his mom for that long. Uh that's it's a blessing.

SPEAKER_04 19:42

I was about to say, Renee's like 270. So his mom's been around for a good portion of that.

SPEAKER_01 19:47

But uh, prayers, I've been thinking about you, Renee. Um, you've definitely been on my mind the last couple of days.

SPEAKER_04 19:52

Um so when it comes down to Renee, one of the things that happens. So for those who who want to know, we are as transparent as we can be on this show. We are, this is who we are. Nobody changes. And it's one of the things that I love about every member of the crew, and that's crew with a K here on Implicit Bias Radio, is none of us are any different. If you were to meet us in public here in Mr. Lester's, we might restrain ourselves given the situation, but outside of that, we're not changing. And one of the things that I really love about Renee is Renee, first of all, the impulsiveness when that thought strikes him. When a thought strikes Renee, I can be in mid-sentence. Caleb and I can be trying to get to a point, and Renee is gonna grab that microphone and jump right in. And I love it. The second part And it's usually spot on. No, no, it's always spot on. I mean, come on, always spot on. The second part is Renee has this innate ability to come up with new terms, and it's just the way he thinks. And I'm like, what is going on here? So when Renee sits down and I'm like, that is complete and total bull, and he goes, That is male bovine excrement. Yes. And I'm like, yes, yes, Renee, that, and he puts it in a way that our listeners and our viewers can actually hear on terrestrial radio without the beep. Correct, without me having to censor myself or having someone have to go back and edit the show for Caleb for six and a half. No, it's a good one. It's usually me.

SPEAKER_02 21:18

It's usually me, I think. I I probably have more bleeps than anybody. I've gotten better over the years.

SPEAKER_04 21:23

But here's the biggest thing that I love about Renee. So I love that we're doing kind of this show for a new market where we're introducing people to the show because people don't necessarily know the full story behind how we got here. We tried not to do this show for a solid three to four years. And when we finally got the call that the right time slots and everything were available, there were five phone calls made, four phone calls made. And Trammel was kind of the first to seek us out and say, Hey, the first phone call was to Caleb. The second phone call was to Renee. And Renee said, Hey, I'm in. Renee has a sense of family, and this speaks. To the man that his mother and father raised, right? Renee has that sense of family because that's what this is. This is not a fraternity. This is a family. Wives are here, children are here, spouses are here when we do these shows, and that's what the family does. And Renee, Renee is he's the grandfather of the family. He's that fun grandfather that likes to sit around and be like, hey, I know your child is three months old, but I gave him bubblegum. It's gonna be fine. And that's what Renee does.

SPEAKER_02 22:30

And a cigar. It's the boy cigar that's all bubblegum.

SPEAKER_04 22:35

So look, I am I am not what like Mike, I'm not a big cigar cigarette.

SPEAKER_02 22:40

He's outside smoking right now. Don't be mad at him. I gave it to him, but it's all right.

SPEAKER_08 22:44

I'm trying to smoke enough for Renee because normally Renee smokes, I think he said six to eight cigars a day. Do you think do you think the funeral homes allow him to smoke? I don't think he cares. He's like looking outside. He's like, you got to deal with this. Yeah. So that's just you know, you know, with normally one cigar we do this kind of thing. I'm on my second cigar already because uh I mean, if Renee saw how easily you could see it here right now, he'd be like, smoke another. He would.

SPEAKER_02 23:05

I I might need a cigar if you have a cigar. Well, I might need to puff on something here. Smoking this one in honor of Renee. In honor of Renee. Absolutely because you all know I'm not a smoker, but I'm I might smoke a cigar.

SPEAKER_04 23:16

So we have not played What Would You Pay? We have not awarded this a Morse whiskey rating code. We'll get back to that next week. We may give someone the What Would You Pay championship belt change. We will, we will. Just to punish somebody. But that's what we do. We're gonna start getting to the topics and the stories that make implicit bias radio what it is. Because Renee, cheers to you. Our condolences. We love you, brother. Love you, Renee. On this episode of Implicit Bias Radio. Implicit Bias Radio rolls on as we solve the problems of the world. One or six or twelve weekly whiskeys at a time. I'm your host, Gavon Bordelon. Welcome back into Mr. Lester Steakhouse at Cypress by You Casino, where we appear once a quarter at their blessing, right? I mean, at the grace that they give us to come here to Louisiana's only five-star restaurant between New Orleans and Houston, where yes, their slaughterhouse is approved by PETA. We are joined by the crew, and that's crew with a K here of a bunch of OGs on the show. Caleb Morse is here with us. Is he did you wave at the camera? What was that? I waved, yeah, because I'm not sure. I mean, were you like were you like auditioning for Southern Decadence Day in New Orleans? I mean, what's going on, bro?

SPEAKER_08 24:20

Decadence, look at you.

SPEAKER_04 24:22

I grew up in New Orleans. I grew up in New Orleans. Trust me, you don't want to know what it is. I know exactly what it is.

SPEAKER_08 24:26

And no, yeah, it's the red dress parade.

SPEAKER_04 24:28

You've got them, you've got the beard for it. The flavor savers there. Anyway, that is the voice of Burley Shortport. Bellarant and Mike, Donkey Whiskey Trammel on the other side. So look, we always tell you it's the stories that you might not hear about in mainstream media. And last week we had to touch on so much about our great friend Dr. Anthony Fauci, who I think, you know, I got a new nickname for him. I'm just gonna start calling him Pinocchio because he's about the same height. Somebody's probably got their hand up his right, and they are keeping him moving as his nose grows lie after lie after lie. So this week we had something happen the day that we recorded this show. By the way, for those who are wondering, we are not live because the last thing we are going to do is put four to six people in front of microphones with the weekly whiskey that we have and the food that we'll get without editing. So, anyway, we got to jump into this story because this is a huge thing that we advocate on this show. And it is this it is the Second Amendment. So, Caleb, you are the owner of the Rustic Renegade. For those who don't know who or what that is, you can go look it up at www.rusticrenegade.com. Yep, and you can figure out that, yeah, he's a gun shop, a men's emporium. So guns, knives, and almost everything in between that a man might want. But it's really important that we have a ruling out of the Fifth Circuit Court of Appeals in the United States. Man, I was happy when we got the latest firearms act through Congress because it had some concessions around suppressors, around short barrel rifles. It maybe made that shotgun that my dad passed down to me no longer illegal. But now, really, the Fifth Circuit has offered significant clarity around that, Caleb. I mean, we are now looking at things that the Fifth the Fifth Circuit is even saying, hey, all this stuff that's in this law, it still goes too far, even though it allows more than we used to.

SPEAKER_08 26:18

Well, it's great that you went back to that because that's where this all stems from. Because originally, the National Firearms Act, NFA, said that registering a short barrel rifle, short barrel shotgun, or suppressor was a tax authority. And Congress had it on that tax authority to register those items. It was a $200 tax in 1934. So back when Renee was only 85 years old, that was a ton of money, you know. Uh and last year they said we're gonna waive that $200 tax. It's no longer really applicable. We'll still deal with the registration and everything else. Same process on dealers like myself. Um, the end user wouldn't have to deal with the same paperwork, same paperwork, but the dealer handles it all. But zero tax, $200 savings in your pocket. Well, the Fifth Circuit, the gun owners of America, uh Silencer Central, I think um Silencer Shop may be involved in it. I don't I don't know that one. Uh, a few other people to include Silencer Co. are all involved with this. They said, well, let's challenge it because it was all based off of the tax and the tax code with no tax, a zero dollar tax. Is it still valid? And today the Fifth Circuit said, no, it's not valid.

SPEAKER_02 27:29

If there is because there's no repercussion for not paying or because there's no tax attached to it.

SPEAKER_04 27:34

I actually hold on. I'm guessing that the Fifth Circuit probably, and this is I I need to do a little more research, it is so fresh, but I'm guessing that the real ruling from the Fifth Circuit said, hold on, Second Amendment has some language in it that is pretty finite. And I'm those words I'm pretty sure say shall not be infringed. Well, and that's where the majority of this way it comes from.

SPEAKER_08 27:58

Well, because there's no teeth on the tax, because there's correct, right? Because they said this is all based off of taxes. So if there's no tax, there's no need for registration. Registration under what we have as the Constitution is illegal. Now, some states, California and a few others, do that. Louisiana does not. If you buy a firearm from me or from any other real gun shop, there's no registration, it doesn't go anywhere. The firearm you bought is not registered like your car, doesn't exist, not in Louisiana. So they said since the tax is gone, registration of shortbell rifles, short barrel shotguns, and suppressors is unconstitutional. So what does that mean today? Nothing changes. We still have registration, we still have that process, the ATF Form 4, Form 3, Form 5, and Form 1, that must be done. But you're gonna see this go to other appeals courts and so forth, and I think it'll go all the way to the Supreme Court. And hopefully, this is not a one-year, two-year thing. This is probably three to five. In the next three to five years, I do believe we'll see silencers looked at here in the United States, where we have some of the best gun laws right in the world, but other nations look at Europe. If you own a firearm, it's not it's not 100% illegal to own a firearm, there are ways to. If you own a firearm, silencer ownership is encouraged. Well, okay, so technically is it silencer or is it suppressor? The the terms are interchangeable. Okay. Uh it doesn't silence it, it suppresses it more.

SPEAKER_04 29:22

I was about to say, it's not like the movies for 99% of firearms when you pull the trigger, all you hear is that is not the case.

SPEAKER_08 29:29

I wish. Right. But so the original thing, the maximum silencer was the original one. It's a muffler.

SPEAKER_04 29:34

What the you having a prostate issue over there? I mean, I'm trying to figure this out. That's what it sounds like in the damn movie.

SPEAKER_08 29:41

Okay, all right. I'll give you that. In the damn movie. So with with David, you kill him. Tell me I'm wrong. No, you're you're close. Tell me I'm wrong. So what they've gone through and they've like in other countries, they encourage the use because it reduces sound. And you have noise pollution, you have gas pollution, you have sulfur, all these other things.

SPEAKER_04 29:58

We're gonna talk about gas pollution later on the show. We will, we will. From a Spider-Man movie.

SPEAKER_08 30:01

So all of this comes with it. And then recall reduction, right? So if you look from a simply safety point of view, we should all want to own silencers. So now here we have the United States saying, well, it doesn't have to be registered. Well, I think in three to five years we're gonna start having it where it's transfer as a regular item. Do I think that silencers will be a cross-the-table item? No. I don't think we'll ever look at silencers like we do a hand guard or a charger candle. I would love that we did. I don't see that happening. I do see right now when you fill out a 4473, you have a handgun, a long gun, and an other. Another is a receiver or a different kind of component. So hold on.

SPEAKER_04 30:37

What is a 4473? That is the federal background check form. When you do your background check, you just Oh, wait, wait, wait. Caleb, I have been told by dumbass forever that you could just buy a firearm and never have to have a background check. You're telling me that that's not the case?

SPEAKER_08 30:52

When you buy from a shop, you must perform a background check. Okay. You must. When you buy from a licensed dealer. Individual is not required. We do facilitate a person-to-person transfer. You can do that with via a shop, but it's not legally required. You can do that, but is it required? No, it's not legally required.

SPEAKER_02 31:09

So if I buy a gun from my buddy in the trailer park. In the trailer park, if I go in the state of Louisiana. I give him $500 for this for this gun in the trailer park where I live.

SPEAKER_04 31:21

For an MP5.

SPEAKER_02 31:22

I give it a five.

SPEAKER_08 31:22

Yeah, yeah. Not for a lot. Um no, yeah, there's no registration, there's no nothing. There's no background.

SPEAKER_02 31:31

Yeah, there's no registration anyway. It's never registered.

SPEAKER_04 31:33

It shouldn't have been registered at the beginning.

SPEAKER_02 31:34

Yeah.

SPEAKER_04 31:34

So Kayla, finish out.

SPEAKER_08 31:36

Yeah. So uh if when you purchase a firearm from like us, like the shop, when you do a background check, all that we know, all that anyone knows is that Burley was interested in buying serial number 1234 from us, and he got a proceed delay or denied. Okay. I do think that our best chance is to get a suppressor or silencer classified as an other. And then you would walk into the shop, fill out a 4473, and walk out with your suppressor that day. I see that happening more so than just, hey, they're no longer regulated whatsoever. Why do I see it that way? Well, because in the United States it's a lot of give and take. And the left, they will they don't give much, but they'll take whatever you give them.

SPEAKER_04 32:19

Well, if you give them the inch, they'll take them up.

SPEAKER_08 32:21

Right. So they'll they'll they'll take whatever they can get. I think that we should start playing that same game. And we can get it to where, hey, a silencer will be then another, and we get it to where you pass about 4473, a regular background check. And then after a few years of having that, then we try for, hey, it's just an accessory. Because that's all it is. It doesn't make a firearm more lethal, it makes it more accurate, it makes it less toxic, it reduces recoil, it reduces sound pollution, it makes shooting more pleasurable.

SPEAKER_04 32:48

So let's talk very quickly about the use of a suppressor in the last week where it actually made a difference in saving lives. So in what, Idaho or Idaho? Correct. Uh I think it was Idaho. It was Idaho, it was an In-N Out Burger shooting, and you had a guy, what, Salinas is the guy's last name? Yes. And you have an active shooter, and Salinas had actually been training with a suppressor. Now, we initially thought that he actually took out the shooter. He did not, is what I read. But his ability to fire at the shooter without significant sound giving him away, giving away his position made a difference, correct?

SPEAKER_08 33:29

It did. He came around a corner, popped the corner, went through some bushes, and then picked up. Now, look from the images, it's hard to see. Uh, rumor is it's an FN57. That's the rumor. Look in the photos, it's hard to distinguish. But let's say it's an FN57, phenomenal caliber. I carry one of myself, uh, with a sonitzer, with a suppressor on it, reduces recall, improves accuracy. This is how he trains. Now, I don't know the exact distance he was shooting at, yeah, but he was engaging this threat. An off-duty state trooper was engaging the threat. And don't quote me verbatim, but to the extent he said that while this guy was shooting at cars passing by, he was elated. He was the apex predator. And this threat was engaging innocent people trying to take them out on his own. Good guy with a gun steps in. Good guy with a gun, draws his firearm, engages him, suppressive fire takes effect, and all of a sudden he realizes he's not the apex.

SPEAKER_04 34:26

This is why we bring you the stories that nobody else will on Implicit Bias Radio. Final segment, hour one, coming up right after this. Final segment, hour one of this week's episode of Implicit Bias Radio. I'm your host, Gavon Bordelon. I told you we'd have food, so it is appetizer time. This is an eggplant appetizer. So fried eggplant with a bechamel cream sauce, crawfish, and jumbo lump crab meat here at Mr. Lester Steakhouse, which means that I get the first bite of this one before I pass it around.

SPEAKER_08 34:56

While you're doing that, I'll be the person that says it. I have no clue what bechamel is. It's a cream sauce.

SPEAKER_04 35:04

And I know how much you like cream sauce, Caleb.

SPEAKER_08 35:05

I do. It's a white cream sauce, too. So eggplant emojis. Yeah.

SPEAKER_02 35:11

Now, is that is that shrimp on top or what that's crawfish. Where where's my bell? Dog gone. Oh my goodness.

SPEAKER_01 35:17

No, it was that gun you were shooting all the people. Let's see what we got. Okay.

SPEAKER_04 35:23

So while we taste this and it makes the way around the table here, it's time for us to transition topics.

SPEAKER_01 35:32

Transition?

SPEAKER_04 35:33

Yeah. To a bet that was made to the WNBA.

SPEAKER_02 35:38

Oh yeah.

SPEAKER_04 35:39

Clay Travis issued a bet to the WNBA. And this is why that appetizer is so obscenely light and deliciously good. It is not even funny. So that's crawfish and crab meat? Crawfish, crab meat, a bechamel cream sauce over fried eggplant.

SPEAKER_08 35:56

I'm gonna have to ask Willie what bechamel is because I have no clue, but it's it's delicious.

SPEAKER_04 36:01

It is incredible. Okay, so back to the story that is just of utmost importance. And this to me is one of those things why the internet wins day to day. The bet is this. The bet that Clay Travis has issued is that he has said the WNBA championship team, he will bet them 10 million dollars.

SPEAKER_02 36:27

10 million?

SPEAKER_04 36:28

Yes, you do look like Dr. Evil over there, by the way. Yeah, even down to the lazy eye. Lazy eyed psycho. Anyway. Anyway. Dang, that's harsh. Yeah, but it was fun. Anyway, if they can beat a boys' high school team of his choosing.

SPEAKER_08 36:44

And look, it this is a it's about biology, right? Because women are different than men. No. And that doesn't well, it doesn't diminish what women are capable of.

SPEAKER_04 36:56

Agreed. Well, okay, it it doesn't necessarily diminish. However, just as we have physical limitations, women do also. Correct.

SPEAKER_08 37:07

And look, a woman's center of gravity, a woman's balance, all this muscle structure, lung capacity, it's all different. Very, very different. And women tend to be more balanced, more, more uh agile, all these other things because better eyesight. Yeah, better eyesight. Uh their center of gravity is much lower than a man's. I mean, they do the chair challenge, all these other things. But when you when you talk about simple physical presence, men are built differently. We're meant for look at look at nature, right? Lions, tigers, bears, oh my, humans, monkeys. Better decision making. Men are women. Women.

SPEAKER_02 37:39

Less impulse sometimes. Hang on. I just took a bite. Oh my, again. Yeah.

SPEAKER_08 37:43

They're much less impulsive than a man. Women tend to look at things uh from a from a more emotional point of view, where men look at logically, right? But does that mean that they're a less powerful player or a different type of player? And that's why we go back to men shouldn't play in women's sports. So we look at this, uh, a female, a WMA, a WNBA player, a female like so a female, that a real born female that plays in the WNBA, they are exceptional in their own right. Does that mean that they can hold it? Have you watched the WNBA? I'm just I'm just saying I don't think anyone watched the WNBA. That explains a lot. They're exceptional in their own right. Does that mean that they can go up, go toe-to-toe against pound for pound a man of the same caliber? So here's the deal. No, it doesn't. Here's the deal.

SPEAKER_04 38:31

When you start getting more than one dunk per game at a WNBA game, talk to me about women beating men. And look, here's the thing: the precedent in this is set. Not only did the World Cup winning USA women's team in soccer lose to an under 15 boys team by multiple goals in soccer, it happened in multiple countries around the world. The worst being a team losing, a women's national team losing to an under 14 boys team. I mean, the receipts are there. And this to me is the ultimate part of this story, which is you've got people now criticizing Clay Travis. Oh, they don't care about women's safety. Aren't you in fact admitting that women physically can't play with high school boys because the physicality? Oh, that's one of their artisans. That's one of them. The big criticism from me is hey, if you care about women's equality, go for it. You have an opportunity to show that women can beat boys, not men, boys in basketball. And it's plain and simple, and they get paid, which is something they can't seem to do on their own in the WNBA because they wouldn't exist if the NBA wasn't paying for the league. It's just that is where the vast majority of the funding comes from. So yeah. It is just that clear cut, which is why they won't take the challenge because they are afraid of being exposed. And trust me, you don't want the women of the WNBA exposed. You don't.

SPEAKER_08 40:07

Walker, you know something about this, don't you?

SPEAKER_07 40:09

Oh, yeah. I mean, my senior year of high school basketball team would have beat the WNBA champion probably by 60 points. It wouldn't even be close. We had two two D1 guys, uh, a guy that got drafted in the second round in the NFL draft on the team, and people that could jump out the gym. It wouldn't have been close. I could get some average Joes off the street to go beat a WNBA team by 100.

SPEAKER_04 40:31

Well, so, and that's the crazy part. Now, you're talking about grown men who play street rec ball, and you've got guys who hustle basketball in the Northeast, and these guys are ridiculously. I could go grab some guys at Reds in them 100%.

SPEAKER_02 40:45

If you actually watch some of these games, they're playing streetball. These these these women, these girls, the way they play, it's it's essentially street ball. The the it's you gotta make a basket.

SPEAKER_04 40:58

I mean, a 40-point basketball game to win is not a basketball game.

SPEAKER_02 41:01

Making a basket is one thing, but but the way that they play, the physicality of the way that they play is just it's it doesn't hold water most of the time in a in a true in a true game.

SPEAKER_04 41:14

Take it out, take it out of street ball, put it into I'm serious, a high school team of his choosing. This is one of the greatest bets in the history of the world.

SPEAKER_02 41:24

Which is exactly why I agree with it 100%. I love what action. I love what Clay Travis has done. I'd I'd want some of the action from the WNBA. No, from him. From him? That's really crazy. No, with the bet. Did you not follow me? Do you not hear the words that are coming out of my mouth?

SPEAKER_04 41:40

I I absolutely do. I absolutely do. And I'm messing with you as we always do on this show. Of course you do. But the point at the end of the day. I need another pour, by the way. Uh no, I don't think you do. I do. At the end of the day, here's the biggest separator for me in this debate. It is if you really want to see this, do it. I mean, look, go go to tennis. There was a situation in tennis where it was like the 200th ranked men's tennis player in the world playing the number one ranked female, and it won the man won in straight sets. Oh, wow.

SPEAKER_02 42:13

Yeah, so Bobby Martin and uh what's her name? Billie Gene King.

SPEAKER_04 42:17

No, that no, Bobby Martin and Billie Jean King was a totally different scenario. So she actually beat him.

SPEAKER_08 42:21

She did. Correct. But here, here, here's differences between WNBA and NBA, because I really don't know, right? I had to look it up. There's a lot of difference. Team points. Average team points, one uh 116 NBA, 80 WNBA. Average player height, 6'7 versus 6'. That's average on WNBA? Six? Six foot. Uh rim height, same, same. Ball size, 29. Oh man, we need a belt. Yeah, we need the belt on the biggest. That might be the biggest difference.

SPEAKER_04 42:49

200. Then again, if you look at the player from France, it might not be.

SPEAKER_08 42:54

What about the player from Baylor? 29 and a half inch circumference. Brittany Grohner.

SPEAKER_01 42:59

Yep.

SPEAKER_08 42:59

Versus 28 and a half inch. Vertical jump. Oh, this is huge. 28 inches for NBA. 16 inches W NBA. That's wait. That's Halleck Hack. I am shocked. Elite vertical. Elite vertical. 40 plus inches on NBA. WNBA, 25.

SPEAKER_01 43:19

And you have to remember, part of the reason that That's Angel Reese getting those 25 rebounds and 25 layups, right?

SPEAKER_04 43:25

Part of the reason the vertical is so differential is because in the NBA, you have so many guys like Shaq who are seven foot plus, who only need to go two inches off the floor to dunk the basketball. He doesn't need to jump, right? I when you said a 28-inch vertical in the NBA, I'm like, oh, that is shockingly low. I would think that the guys that are playing in the WNBA would have been 34 inch vertical on average. I mean, these guys, they can get up there. You talk about guys.

SPEAKER_02 43:50

Well, you said the guys playing in the WNBA.

SPEAKER_04 43:53

Yeah, yeah. Well, that was a Freudian slip.

SPEAKER_08 43:56

Here you go. A point often overlooked is WNBA playing. Players are all or more often outstanding shooters because they have to make up for the other skill suits.

SPEAKER_01 44:06

That's what I was wondering. Maybe like on free throws, they've they're probably comparable on that. No, you don't think so? But here's but here's the thing. What is NBA? 60%, 70%?

SPEAKER_04 44:15

Oh no, the W NBA. No, no, no, NBAs. Oh no, NBA's got to be 80 plus percent on free throws.

SPEAKER_07 44:21

Ooh, I mean probably in the mid 70s.

SPEAKER_04 44:25

Oh, we're gonna have to look this one up.

SPEAKER_07 44:27

That'd be a good one to look up.

SPEAKER_04 44:28

Yeah, we're gonna look this one up. I'm I'm curious. Oh, we oh, end of hour one already, Walker? Already? I think he just wanted to stop the conversation. Tell you what, we are gonna come back in hour two. We're gonna have more cocktails. We're gonna have the official mixer of implicit bias radio. Ciro De Sayson bring us a Paloma. We'll introduce you to Jared Brasso, who is our official mixologist. We will get into more topics. We're gonna bring on a listener who won the contest. We'll have more food and Chef Willie on this week's episode of Implicit Bias Radio. Hour two of this week's episode of Implicit Bias Radio, I'm your host, Gavon Bordelon. And as we say on this show, hour two is always more fun. Why? Because there's more weekly whiskey, there's more cocktails, and on this cocktail-centric episode of Implicit Bias Radio, man, we are just living in hog heaven. I'm your host, Gavon Bordelon. Caleb Morse, the Rustic Renegade, is here with what Caleb?

SPEAKER_08 45:18

I'm still looking up this movie in uh Girls Trip with Yeah, this is what happens when we go on break.

SPEAKER_04 45:23

We go down rabbit holes.

SPEAKER_08 45:25

Look, we're talking about this Paloma, and I I have an aversion to grapefruit because of the movie Great uh Girls Trip with Tiffany Haddish. But that being said, this is a phenomenal Paloma.

SPEAKER_04 45:37

So let's introduce the man who created this Paloma and gave this cocktail to us. He is Jared Brasso. He is the mixologist for Implicit Bias Radio, the man with Ciro de Saison, which okay, look, I'm gonna be honest. I don't like grapefruit juice. I do like tequila. And we're gonna talk about the tequila that's in this in a minute. It's legit. It's not this is actually a fantastic cocktail, especially when you walk outside in southern Louisiana where this show is located. As we are at the TSPL South, Mr. Lester Steakhouse, and man, this is it's refreshing. It's sweet enough without being oversweet. The balance on this, Jared, is just fantastic.

SPEAKER_06 46:16

So I've always thought that grapefruit is poison. So tart. It's so bad. Like no one, like if you ever see someone, like I went on a cruise in November and there were there were older folks eating like grapefruit, like a half of a grapefruit, what's wrong with that? I'm like, what is wrong with you? Like there's bacon and eggs and other things that are way better than this. However, if you get the right balance of the cocktail, and I think that that's what Burley was talking about earlier uh in the break, is is if you get the lime juice and the grapefruit juice, so if you don't have the right balance of those two things, because they're way sour. So from a citrus standpoint, so you have that right balance with the Ciro de Clare, which kind of brings it back, and then you add a really good Anyeho tequila to this, and and that puts it over the top. Now, and and your Claire, it has it has almond in it, doesn't it? It does almond and coconut. Yeah, and so it balances this really well. Do you get a little bit of the coconut? I don't get the coconut. I get the almond. I get the almond. I get the coconut. Okay, all right. I get the almond almond.

SPEAKER_04 47:13

I get the coconut on this, and it's crazy. Again, I'm not a huge coconut guy either.

SPEAKER_06 47:17

No.

SPEAKER_04 47:18

But the way these flavors work together is absolutely fine.

SPEAKER_06 47:22

Well, and I think that's that's what's so wild about the clair is that if you looked at the label and you said almond and coconut, I'm like, eh. Yeah, but who reads the label? Maybe not, maybe not. But if it if you're looking for something to add to a cocktail that's tropical, that won't be overly tropical, like it's not gonna taste like a pina colada, right? No. But it's gonna give that just that little bit of tropicality, if that's a word. If not, we're gonna coin it. It's a new word, now and um so tropicality is that's what you're looking for, right? So it's great in a margarita, it's great in a French 75, it's great in a paloma, right? And and it's just like with any cocktail, like we talk about old fashions all the time, and the fact that, oh, that's way too sweet, or it's way too this or it's way too that. Finding the right balance of citrus and sweet and and and getting the balance with the spirit that's in there, that's what makes a cocktail a cocktail.

SPEAKER_04 48:09

Now, I think the spirit that we are particularly using in this cocktail really sets it apart. So we've talked about the implicit bias liquor collective on this show quite a bit. We like to feature picks. We normally feature bourbon whiskey rye picks from those stores on this show. This is actually a tequila pick. It is a Corazon tequila and yeho, finished in Blanton's bourbon barrels, which really, when you drink this tequila by itself, really just jumps out of the bottle and on the palate.

SPEAKER_06 48:40

Like go to Ambassador Wine Spirits and pick this up. Yes.

SPEAKER_08 48:44

When we were drinking it earlier in eat, like I could smell it. I knew it was finishing something, it just it goes so well. And to speak to the Claire again, though, uh, I've made many, many margaritas with it. It does a phenomenal job. I've always been afraid my wife loves palomas. I've been afraid to do it because I don't like grapefruit, and I never thought that and I'm not gonna try to uh overplay my my bartending skills, right? So why would you? Yeah, I I never thought make a paloma with this, Caleb, you'll like it. This is phenomenal. Like this goes straight.

SPEAKER_06 49:18

So let's talk about the recipe. So this is three quarters of an ounce of grapefruit, three quarters of an ounce of lime juice, and three quarters of an ounce of Claire, and then two ounces of the Anejo tequila. That's it. Here's the interesting part.

SPEAKER_04 49:33

I would have thought with three quarters of an ounce of simple syrup, it would be grotesquely simple.

SPEAKER_06 49:39

You would think. No, but it's offset by the bitter. But it's an ounce and a half of citrus. That's my point. That's my point.

SPEAKER_04 49:45

It's offset by all the bitter in there in the lime and the grapefruit. Very balanced. Very good look. If you don't like grapefruit, this doesn't taste like grapefruit. If you don't like lime, it doesn't taste like lime. It is its own unique chemical mixture that really just bounces on the palate. It is bright, it is refreshing, and something that you go, man, just absolutely delicious.

SPEAKER_08 50:06

Even looking for the tart, looking for it, you you get a hint of it and then it's gone. It's like a breath of it. It's almost never tart. It goes so well and it's not overly sweet. Like just phenomenal job. Well done.

SPEAKER_02 50:19

I didn't I didn't even pick up the coconut until you said coconut.

SPEAKER_04 50:23

I didn't pick up the lime in the coconut anything. I didn't, I didn't pick up the flavor.

SPEAKER_02 50:27

I picked up the almond. Yeah, I get the almond too. Okay, I get the almond, but I didn't pick up the coconut. So it it is it is a a tropic tropicality or whatever you can. It's a coconut banana. I'm just curious. No, this is a this was a great word, but but that that coconut, I think that's where the the it's a yin and a yang constantly. Absolutely. You get you get the the the bitter and the sweet and the tart and the and the whatnot. And I'm gonna I'm gonna tell you something about grapefruit. I'm never I'm I'm not a big fan of grapefruit. But on a hot summer South Louisiana day, I'm gonna I'm gonna change gears for just a second. If you want to have a drink and you don't want to hurt yourself and you don't want to get bloated and and you don't want to drink beer and and have to go to the bathroom all day, vodka and fresca. Really? Grapefruit fresco, which is grapefruit. I'm telling I'm telling you. God forbid water. Trust me. On this show, yeah. Yeah, have some water. I mean, come on. Forget water. No, seriously. If you've never had vodka fresca, and if you if you want a movie reference, go back to uh Caddyshack. Okay, okay about fresca. But I'm telling you, what somebody's step on a duck? Vodka fresca and a squeeze of lime by your pool, outside on the beach, whatever. Telling you.

SPEAKER_04 51:44

Okay, so here's what I will say.

SPEAKER_02 51:46

But this is outstanding, by the way. And I told y'all before we started the show, I love a Paloma. If I ever order a mixed drink, you'll hear me order a Paloma.

SPEAKER_04 51:55

And this is why I love Ciro de Saison and the Ciro de Claire. So we have had this great debate, G, since day one, when you and I first started talking. Because the classic, as legend has it, the original cocktail started in New Orleans, Louisiana. It started at a little apothecary shop where they were mixing sazerac cognac, sugar, bitters, water, lemon, and making a sazorac cocktail. Now, you originally said, oh no, it's Ciro de Saison. I said, look, I've always made mine with a Ciro de Clare. That beautiful, refreshing, and by the way, the one thing I left out for a Sazerac is a spritz of absinthe or herbs saint in the glass. Please, for the love of God, do not pour absinthe or herbsint into the mixing cup and mix it with it's not meant. It's too much. It ruins it. It's too much.

SPEAKER_06 52:55

No, you need an atomizer. You need an atomizer.

SPEAKER_04 52:58

But my point is, I almost feel like the Ciro de Clare does the same thing here that it does when you make it with a sazorak, where you get that brightness and that refreshing flavor, just that that airiness on the palate that almost makes even a sazorak a summer drink.

SPEAKER_06 53:16

I agree with you from the standpoint of the Saison is brown sugar and vanilla. I don't think that that lends itself to the herb saint and agreed. And and the limit. I think this with the coconut and the almond and the citrus really makes a whole different cocktail. So, Burley, I'm curious, is the almond like a salmon? It's a salmon.

SPEAKER_02 53:39

Wait, can we give me a couple of things? Okay, so for I only said almond because that's what you boys were saying before.

SPEAKER_04 53:45

So hold on. There's an old joke on this show, and one of the people who said it is actually here in the cigar lounge because he said salmon.

SPEAKER_02 53:53

It's almond and it's salmon. Salmon is a salmon.

SPEAKER_04 53:56

Salmon is a high school in Slidle, Louisiana. Salmon is a fish that you eat, right?

SPEAKER_02 54:02

That's I only said almond because that's what somebody is saying. You have to pronounce it.

SPEAKER_08 54:07

It's an almond. Unless you're from California. It's an almond. Okay.

SPEAKER_02 54:10

But this drink, I'm gonna say it is I'm I'm gonna say this again. This is an outstanding cocktail. It's it's wonderful. And this is on the regular here at Mr. Lester's, correct?

SPEAKER_04 54:19

I cannot lie. When you said I'm gonna make a Paloma, I went, I was not excited.

SPEAKER_02 54:24

I was not excited. I was not excited either. I told him, I told him when we got here. But this is what we do, right?

SPEAKER_06 54:29

We step outside of our comfort zone to learn something new. So to quote the gospel from Monday, oh ye of little faith. Yeah, right.

SPEAKER_08 54:36

And it goes to show the quality of one, not just the liquor you use, but the additives to make the cocktail, right? Because there's a phenomenal tequila, this we can all agree on that.

SPEAKER_02 54:46

Are the girls drinking it?

SPEAKER_08 54:48

The theory. The soro de clair is just a wonderful mixer. You can use it in so many different things. The flavor profiles, you get everything else.

SPEAKER_06 54:56

That's why, like you and I, we we've all talked about this. Um, it should be our best-selling product, and it's not. I think it's because it's underestimated. It is underestimated. Like every bar, every every home bartender should have this in their repertoire because all you need is a citrus and a spirit and this, and you can make a cocktail. Like it's it's the way to go. And to quote you earlier, when you said no water, water's for the weak. Well, water is for washing blood off a uniform. Well, so hold on.

SPEAKER_04 55:23

So let's let's actually go back because a lot of people don't know what actually makes a cocktail.

SPEAKER_06 55:27

Yeah.

SPEAKER_04 55:28

There is a classic definition of a cocktail, and a classic definition of a cocktail has some really important ingredients. It has a spirit, it has bitters, it has sugar, and it has water. Those are the four things that you need essentially to make a what's called a classic cocktail.

SPEAKER_06 55:44

So the original cocktail, all right. So Antoine Pesho, right? You you referenced it earlier. So he served it in an egg cup. Like your grandmother had a boiled egg cup. Really? You probably remember this. It was like it's a little stand. It was pewter that you put a boiled egg in, all right. So he would serve the cocktails in there. In French, that the name for that is a coquetier.

SPEAKER_02 56:08

Pewter? Was it pewter?

SPEAKER_06 56:10

It was pewter, yeah. So the name for that is cocktier, which sounds a lot like cocktail. And that's where the actual name came from. So when you take those ingredients, the bitter, the water, the sugar, and the spirits, we've talked about the history of the old-fashioned and why it's called an old-fashioned, because I want an old-fashioned whiskey cocktail. Yeah, that's where it all uh originated from. So when you take that a step further, most bartenders use, if you're creating a cocktail, it's a two-one one ratio. So it's a one ratio, one part spirit. I mean, uh, one part citrus, one part sweet, two parts spirit. And that will create almost any cocktail. So if you're at your house and you got the clare, you take three quarters of an ounce of citrus, three quarters of an ounce of cereal to Clare, two ounces of the spirit, and you're done. Like that's an instant cocktail. And you can do that with anything, right? Whether you like lime or lemon or whatever. Hold on. Yeah, you need to be able to do that.

SPEAKER_02 57:04

The water, the water is the ice.

SPEAKER_08 57:05

So the correct, the water can come off of the ice.

SPEAKER_04 57:08

You don't need a lot of water.

SPEAKER_08 57:09

And then you can't. Yeah, once you shake it, keep shaking it up for me. Do that one more time, please, on camera. Yeah, it's like you do it.

SPEAKER_04 57:14

What's what's the so that shake weight? That's another one. It's obvious you have a lot of practice.

SPEAKER_02 57:20

That's how Caleb does it with his shake weights.

SPEAKER_08 57:22

Yeah, yeah, yeah. You know, and it goes to show the diversity of the of the product you have too, because look, I I use the regular siro. I use the mint for mint juleps because I know nothing else than a mint julep with the creme de minf. Because it is phenomenal. A grasshopper.

SPEAKER_04 57:38

Yeah, yeah, yeah.

SPEAKER_08 57:39

So a grasshopper.

SPEAKER_04 57:40

Oh, it's an old school New Orleans cocktail, a grasshopper. So they're typically green, they're made with green creme de mint. Yeah, they're made with milk or heavy cream, and they're made with vodka, they're shaken, they come out, and it's Garrett. Tastes like an Andes mint. Tastes like the middle of an Andes mist.

SPEAKER_06 57:58

I had that drink the day I found that. So Garrett was talking about doing a chocolate martini with the mint. Oh with the cero the mint. Yes.

SPEAKER_04 58:06

That will taste like an Andes after dinner mint.

SPEAKER_08 58:09

Yes. Well, like I said, it just goes to show the diversity of the product you have because what you offer with the Ciro line is a premium mixer. It elevates the drinking experience. Preach, preach on, brother. With whatever drink you want, it brings it elevates your bartending skills to something that you only see in the movies. Yeah. Now look, you can't spin bottles, you can't spit fire. You can try. But it makes you better. It is a multiplication simple. Wait, wait, wait, wait.

SPEAKER_04 58:36

You're saying you can't spit fire. I know plenty of people who've eaten Taco Bell in the next morning. They were spitting fire. Now it wasn't out the right end. Oh, that's different end. Different end. Yeah, thank you.

SPEAKER_08 58:44

That's a blown O-ring. That's what that is.

SPEAKER_04 58:47

Look, the the cocktails that we've had here, and and gee, look, I might want another old-fashioned. Are you like gonna go behind the bar and start dealing with it? I know a guy. I know a guy. You might know a guy. You might know a guy. And look, the whiskies they have behind the bar that can make that happen, we're gonna have Chef on in the next segment because there is a bottle that he has to sample. Because our good buddy Greg Triche at the Sazerac house in New Orleans, he's the premium experienced ambassador there, he sent it over for him to have a taste. Yes, it was beautiful. Use my unicorn, right? Absolutely, absolutely. We're gonna have him on. But the the whiskies they have back there, when you start making cocktails with the repertoire that they have of whiskey bases, a great cocktail, and I learned this from Ciro de Saison. You want a great cocktail, start with a great spirit. Well, and look, if you don't have the mixers, right? If you don't have the mixer, the mixer can ruin the spirit. It's got to be great elements.

SPEAKER_08 59:39

When I look up there, they have phenomenal whiskies, and I see some really good tequilas too.

SPEAKER_06 59:44

So the whole thing is that if if if you look at you talking about premium mixers, okay? So our product is 100% Louisiana cane sugar. The cane sugar that we use is grown by Brian Seymour on his farm in Vermillion Parish. I love that you know his name. That's the sugar that we use. And we use 100% distilled water. We use uh organic extracts to make these and the viscosity of the product, because you don't have to refrigerate our product, it stays viscous at room temperature, so it mixes immediately. So a lot of people get afraid of delving into cocktails. And like we don't, because we do that all the time, right? Well, you've made it easy. Well, we're trying.

SPEAKER_04 1:00:27

And at the end of the day, you have turned me into an absolute cocktail snob because there is not a place I go where I sit down normal everyday life, unless it's someplace exceptionally special, like maybe Mr. Lester's, where I want to order an old-fashioned because I know that I'm going to be disappointed because of what I've made at home with Ciro de Saison or a Sazerac because of what I've made at home with Ciro de Clare. I mean, or a mint julep because of what I've made at home with Ciro de Mint.

SPEAKER_06 1:00:57

And and to your point, I'm a glutton for punishment. I still order, like to this day, every restaurant we go to, I still order old-fashioned. Just to remind you how good. Just to remind me of how good my stuff is. No, no. Just to remind me of, okay, so I'm not I'm not saying that that other people make things that are bad. It's just it's not my flavor profile. We talk about high-proof stuff and and how we're all proof hounds and and things like that. Um when you go down that road, you want something that's gonna highlight what the spirit is. And I think that when you taste this paloma, you're not getting all grapefruit. No, but you're not getting all tequila either. You know what else I need? It's it's more of a balance. And I think that that's what we're all searching for when we're looking for a good old-fashioned. We want it a little bit whiskey forward, not too sweet, but we want to be able to taste everything that's in there.

SPEAKER_04 1:01:48

You know what else I want to be able to taste? That gumbo that's sitting in front of me, because we got to take a break because we are up against. We got the finger from Walker. That's the one-minute finger for our new viewers and listeners. That is not that finger. I'll give him that finger later, but we're gonna take the break. We're gonna come right back. We're gonna dive into some food with Chef Willie right here on Implicit Bias Radio. Implicit Bias rolls on as we are here at Mr. Lester Steakhouse at Cypress by you casino. Welcome back into all of our listeners, as well as our new viewers on WGNO Plus in New Orleans. It's a pleasure to be here. Sitting here at the table at Mr. Lester's, we've got the rustic renegade himself, Caleb Morse, who is eyeing my gumbo. I am, I'm looking at your eyeing my seafood gumbo. Yes, you are. Yes. No. Damn it, no. Anyway, across the table we have Jared Brasso, known as G, here on the show from Ciro de Saison, the official mixer of Implicit Bias Radio, and Chef Willie Gaspod, the executive chef here at Cypress Bayou Casino, and Mr. Lester Steakhouse. Chef, we appreciate you being here with us. And I have been eyeing this gumbo like you set it down, and I just knew that the Paloma and the gumbo weren't quite the right pairing for that segment. But now, oh man, now I am ready to go. And you actually have a very special bottle in front of you that you need to taste, and we're gonna go through that in just a second. So, first of all, I I've got to get a taste of this as you tell us exactly what is in this seafood gumbo. Because it's not necessarily a New Orleans style seafood gumbo. So crab shrimp, what else? What do we got? Crab shrimp, crawfish. Oh. Crab, shrimp, and crawfish.

SPEAKER_08 1:03:17

And salt and microphone.

SPEAKER_09 1:03:19

Right.

SPEAKER_08 1:03:20

Okay. Salt and crab. So normally I grew up, I grew up with seafood gumbo was just shrimp and crab. Right. Um never had one with crawfish added to it. We always put oysters in ours, too. Oh, yeah, yeah, yeah, yeah. Yeah. I like oysters. I like some more oysters too.

SPEAKER_04 1:03:32

So, Chef. The New Orleanian side of us is going to say it should be thick. This is more of a Cajun or Acadian. That roux looks dark though. Gumbo. It is a dark roux. It's thinner, but the flavor is absolutely spot on. And no tomatoes.

SPEAKER_00 1:03:50

Oh god, no tomatoes.

SPEAKER_04 1:03:51

No. No, tomatoes do not belong in gumbo. That's just a thing that needs to be addressed right here, right now. New Orleans, please. It still doesn't. Not all New Orleans. I grew up in New Orleans. That is not a New Orleans thing. That flavor is not what you normally get with seafood gumbo.

SPEAKER_08 1:04:05

Actually, I think it's spot on for seafood gumbo. A normal seafood gumbo I've had it's but you say it's not thick. It's thick enough. Normally it's very thin, and you get more of the crab and shrimp. This is balanced. It's even. That's because you're from Opalousis.

SPEAKER_04 1:04:20

Well, that is classic. Two hours. That is classic New Orleans seafood gumbo because it's that deep.

SPEAKER_08 1:04:28

You don't get the hepatitis in this that you normally get with New Orleans.

SPEAKER_04 1:04:31

It is that deep dark roux. Hey, I can't help the women you hung out with. Anyway, that is deep dark roux, which you should expect in the seafood gumbo. You get that beautiful seafood brightness, that slight hint of acidity that's there, but not. But oh my goodness, it is fantastic.

SPEAKER_08 1:04:46

That rue is that's gotta be a homemade roux. That rue is perfect. It is. It is that that is that is somebody laboring with love making roux.

SPEAKER_04 1:04:55

As we watch G have a moment to himself, by himself, with himself, apparently. Yeah.

SPEAKER_08 1:05:01

It's so hard to do it. That's a sin G, by the way. Um, with shrimp like that, normally, whenever someone adds it to a gumbo, the shrimp are already cooked, and then they come out and they're almost overcooked. They're perfect. The shrimp are perfect. They still have the texture.

SPEAKER_05 1:05:15

A lot of times when you get seafood gumbo, the shrimp like chrome. It mashes.

SPEAKER_08 1:05:18

Well, they become mealy, yeah. They still pop, they still they're still fresh enough. That's just superb.

SPEAKER_04 1:05:25

And chef, you have a certain affinity here for locally sourced seeds.

SPEAKER_05 1:05:32

A lot of seafood is locally sourced.

SPEAKER_04 1:05:33

So, what does that mean? I mean, tell us exactly what you like like G knows where the sugar cane comes from. You know the.

SPEAKER_05 1:05:42

Okay. They are they are. He wore Delcom Reebox. I grew up in Delcum. Watch out. I still have a pair.

SPEAKER_04 1:05:50

Yeah, I'm sure you do, probably two or three. So, what else do we have on the menu here tonight for this show?

SPEAKER_05 1:05:55

So I coming up next, we have a stuffed flounder dish, uh stuffed with. Seafood cornbread. Oh my god. Really? Tomato basil cream. And then uh we're gonna have a dessert. Uh Dubai chocolate-inspired brownie.

SPEAKER_04 1:06:10

I saw that. Okay. That looks insane. So here's what I have to ask because Tramel like apparently had no idea what a beigeamel is. I I have no idea too. So please educate it. Thick and cream. Oh, okay. All right.

SPEAKER_08 1:06:23

Caleb loves thick cream.

SPEAKER_05 1:06:25

So it's right up his alley.

SPEAKER_08 1:06:26

It keeps my skin soft.

SPEAKER_05 1:06:30

And you can flavor it any kind of way you like.

SPEAKER_08 1:06:32

But it was it was delicious. It was rich, it had good flavor, good texture. It wasn't thin.

SPEAKER_05 1:06:37

It's just thick and cream. Okay. And then you add whatever flavor you like.

SPEAKER_06 1:06:41

So if you've if you've had um traditional um, maybe not traditional, but uh if you had lasagna, yeah, all right, so instead of putting like ricotta in there maybe between the layers, you can do it bechamel and it it it it changes the dish totally. So bechamel is like the base for any sauce sauce, any of that kind of stuff.

SPEAKER_04 1:07:04

There are like you want to make there are like three sauces that are bases that most chefs learn. Five. Okay, it's not three, it's five.

SPEAKER_08 1:07:10

He's like, I'm gonna correct you right now.

SPEAKER_04 1:07:12

Please do. Please do. It's why we say don't believe us, because if we don't know, we're more than willing to say teach us. Right. So there's five basic sauces. Yeah. And what are those five mother sauces?

SPEAKER_05 1:07:26

Hollandaise, volute, and you got me here. Okay, no worries. You got to volute. I don't know what that is. Espanyol.

SPEAKER_04 1:07:34

Espanol, okay. But from those sauces, everything else really.

SPEAKER_09 1:07:38

Yeah.

SPEAKER_04 1:07:39

And look, what so I'm I can't wait on the fish. And this is the crazy part. So we're at a steakhouse where your slaughterhouse is approved by PETA. Like, and I don't mean people eating tasty animals approved. I mean like people for the ethical treatment of animals has approved this slaughterhouse for human consumption.

SPEAKER_08 1:07:57

Yep. I think PETA would approve that seafood gumbo too, though, because the shrimp weren't hard. Yeah, now when I sit down and think about it, that that is the best seafood gumbo I think I've ever had. That is a fantastic seafood. It really is. To get the texture right is what I keep going back to because I think every other seafood gumbo I've had, the shrimp are way overcooked because you put them in a hot gum. And that that was just perfect. The balance was right, the roux was just dark enough, rich enough. Like that, that is just superb.

SPEAKER_04 1:08:27

So, chef, for those who are watching on WGNO Plus, KLFY Plus, YouTube, Instagram, X, Facebook, all the socials, I'm gonna ask you to take that bottle of E.H. Taylor four grain in front of you. There is a paint pen alongside of it. What I would first like you to do is pour yourself a small pour of that. Well, don't forget about this too, because meaning that he's gonna leave me some.

SPEAKER_08 1:08:48

He's got a sign. He'll leave you a little bit. I'm kidding.

SPEAKER_04 1:08:50

He doesn't need to leave me.

SPEAKER_08 1:08:52

Chef Willie's also a wine guy, correct me? He is. You can you can nod your head. He's a wine guy, not so much a bourbon guy.

SPEAKER_04 1:08:58

But this is a special bottle because this bottle came from Greg Triche. That's all you're gonna drink? Oh, come on, Chef. It came from Greg Treesh, who is the premier experienced ambassador at the Sazerak House. He's also a brand ambassador for Buffalo Trace, and he brought it for us for our last implicit bias event here. And everybody who got a pour has to sign the bottle. It's a new tradition on Implicit Bias Radio. So Chef is getting his pour, even though it's months later. I say this on my bar. This is how much I love.

SPEAKER_06 1:09:26

I'm surprised it was still here.

SPEAKER_04 1:09:27

I did not drink it.

SPEAKER_06 1:09:29

Because this is a straight up unicorn. It is.

SPEAKER_04 1:09:31

It is a unicorn bottle. It is the E.H. Taylor four-grade. And even he told us that he even even heard it. You gotta drink it first before you sign. Even he had to wait in line to get this. And the fact that he brought that to us to allow Chef to sign it, to allow all of us to have it. We wanted to make sure that Chef got a taste. So, Chef, I want you to take a taste of that. We'll sign it afterwards. We don't have to get that on camera. We'll talk about kind of what you think about this because as a wine guy, whiskey is very similar. And here at Mr. Lester's, you have one of the premier offerings, I believe, in the state of Louisiana of different whiskeys. I mean, I've seen everything from a little book to a stag to a papy on the shelves here. And I'm curious as to what you think, Chef, about that four-grain E.H. Taylor. I know what I thought about it. And man, um, let's just say that if I had to replace the wife, it's with that.

SPEAKER_05 1:10:21

It's it's very smooth. Um, it's hotter than I thought a hundred-proof would be. It's very it lit me up.

SPEAKER_04 1:10:29

A little aggressive there for you. That's okay. That is absolutely all right. So, first of all, this is what whiskey is about, right? This is why we urge people to come down here to Mr. Lester Steakhouse, where look, you're special at the TSPL, the top secret podcast layer south, which is what Mr. Lester's is for the month of August, is that E.H. Taylor flight. Now it's not a four-grain. I'm sorry that it's only an E.H. Taylor small batch, a rye, and a single barrel, uncut, unfiltered for $25.

SPEAKER_08 1:10:59

Well, when you think about what Cajun culture is, right? Like what food is to the typical Cajun, it's an experience, it's a relationship, it's everything else. That's what Mr. Lester's gives us. Very rarely do you get to have the kind of experience with food outside, like outside of your family with anyone else, right? If you if you look at a meal for your family, for friends, for this and that, you get to come here at Mr. Lester's and have that same ambiance experience with your extended family.

SPEAKER_04 1:11:29

And that is what actually the new house manager here, Ashley Burgess, brings to the table. She has been an employee of Mr. Lester's and here at the casino for 22 years, cares deeply about the customer experience, the service level that you expect in the only five-star restaurant between New Orleans and Houston. And she is willing to bring the service level to you that you will get nowhere else in the entire state of Louisiana, which is why you need to make your reservations. Come here to Mr. Lester's, and you never know, because the crew of Implicit Bias may be here with you. We'll be back. We're gonna have a listener on with us to talk about his topic because that's what we do with the family that is implicit bias radio. Hour two of Implicit Bias Radio rolls on. Is this the penultimate segment already? Walker, shut up. Anyway, here we go. Back into the content. He see, he didn't even try. He didn't even try. He's learning. Yeah. And he's about to be done. Short timer over there, Walker Graffon. It's been a pleasure having you, Walker. Thank you for being part of the show. Yeah, as Trammel says, short, not timer. Anyway, we have Caleb Morse, the Rustic Renegade. We have Mike Trammell, Donkey Whiskey with us, and we have a new guest here on the show. So we love to bring in our listeners and make people who want to be a part of the community that is implicit bias radio. We love to have you on. And Matt Corval. So, first of all, the first part about this that I love is you are not the only person that I know who's named Matt Corval.

SPEAKER_03 1:12:49

Really?

SPEAKER_04 1:12:50

Oh, God, no. I actually have a really good friend that I'm going to love rubbing it in his face.

SPEAKER_03 1:12:54

That's the Baton Rouge guy. Correct.

SPEAKER_04 1:12:56

That he's not on this show. Because he could have been.

SPEAKER_03 1:12:59

Yeah.

SPEAKER_04 1:13:00

Right? But he neglected his responsibilities, as he typically does. But this Matt Corbel did not. So, Matt, it's a pleasure to have you. You are with MC Taxidermy and Deer Processing.

SPEAKER_03 1:13:10

Yeah, Acadiana Wild Game processing and MC Taxidermy. So home of the crow stick. That's me. Okay, so hold on.

SPEAKER_04 1:13:17

What is what the f is a crow stick? Oh my god.

SPEAKER_03 1:13:20

So here we go. So like I'm a fan of like the Sean Ryan deal and all these podcasts. So I brought you guys some gifts and I'll I'll get them to you guys later. I actually brought you some. It's uh deer and pork mixed uh with whatever seasoning blend you prefer. Uh it's a smoke product, fully ready to eat. And um, it's good for those days fishing, hunting, whatever. Um it's it's a quick lunch.

SPEAKER_08 1:13:42

Caleb knows all about that. I devour them. And your smoker is what, like 10 feet, 10 feet wide?

SPEAKER_03 1:13:48

No, it's like probably six by five by six, maybe, or five by five, but it we can smoke about 800 pounds a go. You know, so it's a big boy.

SPEAKER_08 1:13:55

Yeah, it's it's no slouch. It's no joke. Uh every deer, God dog, every deer I've ever killed has been at your place. Yeah. Even Justin.

SPEAKER_03 1:14:02

Justin just came pick up two weeks ago.

SPEAKER_04 1:14:04

So what I will say is this I have had deer processed by you. Yep. And the crazy part is just breakfast sausage. Yeah. The whole deer went to breakfast sausage. Yeah. And when I tell you that sage breakfast sausage, I brought it to some guys in Arkansas at the deer camp, and everybody was asking, where did you get this? Who processed this? Where was it done? And I said, look, I know you guys have the deer up here, but you don't know how to eat. I know what guy. If you want to eat right, you got to come to southern Louisiana, whether it's New Orleans, whether it's Lafayette. By the way, for those who are watching or listening outside of the area, when you think of Louisiana, you're not thinking of anywhere outside of either New Orleans or Lafayette area, right? For food. It's either, it's either it's either Cajun country or New Orleans culture. Everything else isn't Louisiana. Right. Right? I mean, we hate to say that, but it's very true. It's still Louisiana, but it's just different.

SPEAKER_03 1:14:55

Uh it's not the Cajun culture.

SPEAKER_04 1:14:56

But the food that we produce and the be able to produce kind of what comes out of there. So one of the things that we do, though, value in all of Louisiana, not just southern Louisiana, is the fact that we are true conservationists. And by that we mean we are hunters by nature. I mean, I knew plenty of people growing up in New Orleans, just like me, who would go hunt a lot of fowl, which you can hunt within minutes of downtown New Orleans. You can go duck hunt all over southern Louisiana, and then you can deer hunt within minutes and hours of Louisiana, and you can get wonderful dishes like this. Oh my goodness.

SPEAKER_09 1:15:30

That is that the flounder?

SPEAKER_04 1:15:31

That is a seafood cornbread stuffed flounder. Which yeah, I'm I'm about to dive into. But I mean, tell us about the fact that or what your topic was about taxidermy and true conservation through hunting.

SPEAKER_03 1:15:46

Yeah, so you know, I think that um a lot of times hunters people will think about them who of course this is people who do not hunt, uh, and they'll look at hunters and kind of pick up their nose and be like, oh, you guys are just killing animals. And really what we are, we're feeders. I mean, we feed, I mean, I I guarantee you this we feed more animals than any people who are picking their nose up at us and saying, You guys, shame on you for killing. Um, you know, we spend time in the woods cultivating, maintaining lanes. And what how's that flounder?

SPEAKER_08 1:16:18

That's the goal. Holy hell. The goal is to make sure that we have enough wild game for our grandchildren. More than we need.

SPEAKER_03 1:16:25

The goal is to have more than we need.

SPEAKER_08 1:16:26

Yeah, for our grandchildren to enjoy. Because I mean, how many kids do you have now? Two. And I'm sure that you look forward to being a grandfather one day and going out and taking your grandkids out and seeing them take their first deer, their first duck, their first whatever, and spending that moment with them. That's all it's about. Uh, I mean, my my youngest son, uh, you mounted his wood duck. Yeah. And that yeah, that is his prize thing.

SPEAKER_03 1:16:48

He's like, I remember y'all come pick it up.

SPEAKER_08 1:16:50

He's like, Mr. Matt did this for me. And he goes, I remember the day I got it, this and that. He goes, and it's stuck, it's there in that moment in time. Yeah. And it's for him to remember forever, right? So when we think about the sportsman's paradise, what Louisiana is, and how we're self-sufficient and self-sustaining, that's what hunting is. It's being self-reliant. It's relying on not only God for your sustenance and your sustainment, but it's going out and doing the work, putting the effort in, planting the food plot, putting in the work, going through the thickets and the poison ivy, and making sure that you can enjoy it another day.

SPEAKER_04 1:17:23

No doubt. I think what people miss a lot of times about hunters, though, being conservationists, is that in order for herds and for populations of animals to truly be healthy, you need hunters. You must. So when when people talk about, and this is a great opportunity because people are in shark week.

SPEAKER_03 1:17:41

Oh yeah.

SPEAKER_04 1:17:41

Right? I'm I'm I love that. Why why are sharks important to the ecosystem of our oceans? Because they are the apex predator, and without them, other other species overgrow, overpopulate, you have problems, and you get imbalance. Without the hunter, you have imbalance everywhere. So when you stop and take a look at big species that were going extinct, there are multiple species that were about to go extinct. And the minute they were made legal to hunt, people said, wait a minute, we can profit off of maintaining the species. That's right. So you get longevity of a species all of a sudden when you get management of the species.

SPEAKER_03 1:18:22

Yeah, totally. Um, you know, look at the alligator program. You know, back in the, well, I don't know what it would be, 70s, 60s, there were basically no alligators around here because they had been hunted out of extinction and uh wildlife and fisheries other programs made a huge comeback. And and they're they're, you know, I wouldn't say everywhere, but they're in enough places to where they made an industry out of it. Now it's kind of even past. I mean, um, the comeback has been has been phenomenal.

SPEAKER_04 1:18:46

I've actually had a conversation with somebody who does business in the Atchafalaya basin, which for those who don't know, is the largest inland swamp in the contiguous 48. It is over a million square miles.

SPEAKER_03 1:18:56

Yeah, it's huge.

SPEAKER_04 1:18:57

And the alligator population, you're not seeing massive alligators. Why? Because there are now so many alligators. They don't have the opportunity to grow to the city. Correct, right. Correct. And that's the kill program.

SPEAKER_03 1:19:09

You know, the seasons open up just like bear. Bear just open up in the state. We have a couple pro I process one of them.

SPEAKER_08 1:19:14

Um, probably for my buddy, he killed the largest black bear killed in Louisiana recently. Really? And it was it was uh I don't I don't I could lie to you, Tavia Poundage, but it it's huge. You know, when you think of gators, a 10-foot gator is a big thing.

SPEAKER_09 1:19:26

Oh, that is a big animal.

SPEAKER_08 1:19:28

Yes. You know, and where I duck hunt, we have animal we have eight-foot, nine-foot gators very regularly. And when you look at the process it takes to harvest a gator, I mean, you had the opportunity to do that recently, um, kill your own gator, do everything else with it. And the meat that you get, this is the cleanest kind of meat you can get anywhere. Because you can't go out and buy something that is this natural, this pure.

SPEAKER_04 1:19:50

That's a great point, Caleb, because when people talk about, oh, I want clean meat, I want sustainable, you want the cleanest animal that you're ever gonna eat, harvest it yourself. Harvest it from the wild where you actually get your hands dirty. So for those guys out there, look, we're we're not trying to make fun of you, but you're big for nothing if you've never killed your own food. Look, that was me at my own point in time. Like that was Yeah, it was all of us at one point in time.

SPEAKER_08 1:20:12

I grew up squirrel hunting and everything, squirrel, rabbit, that kind of stuff. I'd never hunted big, bigger or medium-sized game. And the first deer I kill was with a good buddy of mine, Chase. And I sat down and he taught me how to how to clean and gut and work my own deer. And then now that I've done more, I'm like, that I enjoy. I enjoy going out and sharing that knowledge with other people. Matthew, how old are you? He's young.

SPEAKER_03 1:20:35

Look at the lack of gray hair. Yeah, I was about to say. Oh, I got grays, brother. My wife tells me, she's like, bro, you know, you need to like trim your eyebrows. You got like some grey stuff. I'm uh 39, I'll be 40 in September. Oh, holy crap. Dude, you look like you're 12.

SPEAKER_04 1:20:49

I mean, like, that's congratulations. I wish I still looked as young as you were.

SPEAKER_01 1:20:54

That's impressive. I was sitting at the bar back here with Matthew. I had some time. We got to talk, and man, this guy impresses me so much. Being a young business owner, I researched you kind of beforehand to kind of see what you had. But kind of like what Caleb was, I know we were talking about, you know, like you thinking like AI is gonna kind of take your business and all. But like what Caleb was saying, like the memories that Remy's gonna have with that wood duck, he's gonna have that forever, and he'll always remember Caleb from that. But the the intricate work that you have to do on, you know, taxidermic work, I don't think that that'll ever be replaced. I think you have a job that's gonna be kind of AI resistant.

SPEAKER_04 1:21:27

Oh no, the serve the service that he provides and the ability for him to work, and this is the beauty of I think what what we try to get down to on this show, which is the individual, right? The individual having something that is unique every single time is absolutely critical. We got a break, so I'll let you close this out before we close out this segment.

SPEAKER_03 1:21:46

Uh it's an art. We preserve memories. Uh, it's cool because I get to see you know Remy as a what 15-year-old kid, and now I see him and he's I mean, he was taller than me at 15 when you guys came in, but now he's really and you know I've seen so many boys turn to men and just good fathers surrounding them. And um, it's biblical too. We have dominion over this earth, you know. Well, not only are we supposed to kill these animals for whatever reason, food, etc. We're also supposed to do our part in the conservation part.

SPEAKER_04 1:22:14

Speaking of doing our part, we did our part on that flounder, which was absolutely stupidly incredible. We're gonna do our part on dessert as we come back. Final segment of this week's episode right after this. Final segment of this week's episode of Implicit Bias Radio here at Mr. Lester Steakhouse at Cypress by you casino. Guys, look, I I have to bring us back to the dish that we actually all sampled. I don't want it to get lost in the conversation because when you go to a steakhouse, you don't typically think of flounder. When I think of flounder, I think of the fat guy on Animal House. This was absolutely off the charts. Pledge pin! A pledge pin. Yes. That dish was absolutely off the charts.

SPEAKER_08 1:22:55

See, and Walter said he thought Flounder, he thought Little Mermaid, so he could have because that's his thing.

SPEAKER_04 1:23:01

Anyway, that dish, a seafood stuffed cornbread stuffing. Oh my goodness. Talk about obscene. Caleb, what'd you think about that? There was so much crab in there, and then the glaze. Oh my god. I think Aaron needs the microphone because Aaron likes to cook. And Aaron was like, we gotta talk more about that particular dish. So Tug, who is our video producer, for those who don't know, come on. You you cook, bro.

SPEAKER_00 1:23:27

I'm not really much of a fish person to be like, especially at a steakhouse. Yeah, you would think, but it's just this was fantastic. It was great.

SPEAKER_04 1:23:34

Yeah, I it was off the charts good. And Burley, of course, can't be quiet while you're talking because he's leaning into the mic.

SPEAKER_01 1:23:39

But but but you know what? Caleb's wife talking to me. But what you gotta do now is you gotta come down and stay two nights. Yes. You just gotta stay the Friday night and the Saturday night. You know, you get the flounder one night, you can eat the steak the next night.

SPEAKER_04 1:23:51

Okay, so we're gonna have the dessert. While we're having the dessert, we have to talk about a story that all right, we we like to talk about stupid, fun guy stuff on this show. And this is one of those stories that just cannot go without mention. Everybody loves a good far. Okay, that's too far, Burley, because that's that you need to go check yourself. That one thank you. We're done. Oh, yes. So apparently there was an incident at a Spider-Man movie where someone had something die in their lower intestine to the point of where they had to evacuate the movie theater.

SPEAKER_08 1:24:33

Hundreds of people ran, and that's the thing is like, look, he who smelt it dealt it, but claimed that.

SPEAKER_02 1:24:41

Own it.

SPEAKER_01 1:24:42

Yeah, in the article, it was listed as a gas leak.

SPEAKER_04 1:24:47

Okay, so technically it was a gas leak. But here's the thing. So one of my guilty pleasures is watching the videos of people who were in the blow-up Halloween costumes and people who take the spray and spray it into the fan that inflates the costume and watching them flip out. This is what I have to wonder. Did someone not come up with one of those things and release it in the theater? I mean, technically this might be a bioweapon.

SPEAKER_02 1:25:16

I mean, yeah, I mean, because listen, you know, Caleb's got some pretty bad gases. Right. But is it gonna it it'll it might affect us right here because we're gonna immediate area, right? A movie theater is a big space. Um a movie theater's a big space. But one of those fought bombs or whatever they call them, you know, that that that's a big thing. And that's what the people were saying.

SPEAKER_08 1:25:36

They were like, look, this may have been uh uh a stink bomb, something like that. Look, I know some guys. So do I that could clear out a football auditorium.

SPEAKER_04 1:25:45

I hold on. So I have a I have a former college roommate whose fraternity nickname was Gasmaster. I've never smelled a thing God. And my other roommate's nickname was Gasmaster Jr. Yeah, okay. We're thank you. That's enough. My my point is, these guys could clear elevators, these guys could clear 15 passenger vans.

SPEAKER_02 1:26:09

I mean, these yeah, my buddy Brian, if he eats crawtaters, it's it's a done deal.

SPEAKER_04 1:26:13

But a whole movie theater is a whole nother realm. Yeah, it's a whole nother level.

SPEAKER_08 1:26:19

Like you know how heavy it has to be? Oh my god. 200 people probably like that. That's just gotta be horrid. Okay. I can't imagine like, hey, let's not invite John again to have a reunion.

SPEAKER_04 1:26:31

Well, there's this thing floating around on the internet where it's floating. This guy floating, where the guy says, My wife and I have this trick because I don't have a gallbladder, so my flatulence is long. My wife has an issue where hers is silent, but it will clear the room, so I will stand on one side of the room, she will stand on the other, I will let one go. Everyone will run to her side, she will let one go silently and just kill everyone in the room, right? I have to wonder. I mean, does this person, if this is real, does this person have something medically wrong with them?

SPEAKER_01 1:27:00

I mean, it looked like they were kind of blaming the guy in this cheap Spider-Man's.

SPEAKER_04 1:27:05

Oh no, it absolutely looked like they were blaming the person who couldn't be identified.

SPEAKER_08 1:27:08

Isn't the movie a brand new home? I don't know. Walker, isn't that what it's called? Spider-Man uh Spidey Census, a new way home or something like that? The one that just came out? Yes.

SPEAKER_07 1:27:17

Yeah, I'm pretty sure. I went watch it uh last weekend.

SPEAKER_08 1:27:20

A new way home, maybe? Yeah, well, like whatever it is. Like if you do this in your house, you're looking for a new home. Yes. That's my assumption.

SPEAKER_04 1:27:27

Okay, so look, can you imagine the smell that sticks in your clothes when you walk out with that? Look, I followed you.

SPEAKER_08 1:27:33

I fell in a black water pit. And that well, that's not true. I went mud riding, it wasn't my idea, in a black water pit in Iraq. And like 10 minutes into it, I was like, ooh. Ooh. No.

SPEAKER_02 1:27:44

I can't imagine being somewhere where it was like right now. It's the marsh fart. When when you're wearing waders, full-on waders, and insulated everything underneath, you you rip one or you you you breathe in that that marsh water and that air and that mud. You get home, you get a waff of that after after after the hunt. And it's it's it's no fun. Oh, oh, ugh.

SPEAKER_04 1:28:08

I can't imagine. Look, it I just when I saw this story, I was like, how has no one on this crew not evacuated a TSPL yet? We have done this show for six years and no one is yet to destroy a TSPL.

SPEAKER_08 1:28:23

No, thank God they have flock cameras, you know? Because like imagine the thermal would pick it up and be like, oh, it's yeah. Okay, so we don't do that.

SPEAKER_04 1:28:28

This would be the fun part. The fun part would be if they'd have had a thermal in the movie theater and just watch it spread.

SPEAKER_08 1:28:35

Oh I'm I'm I'm good at this. Like, imagine you sitting there and the thermal camera picks it up and you're like, Oh, I got I gotta take that. That's I can't blame that one on my wife.

SPEAKER_02 1:28:46

It's it's the blue dye in the pool.

SPEAKER_04 1:28:48

It's the blue dye in the pool, right? Oh man. At some point, I mean, and to your point, Caleb, there comes a level at which you don't just own it, you are proud of it. I mean, at some point you go, look, I've had a gastric bypass, I don't have a gallbladder, and and I store enough gas to power a small power plant for about three weeks.

SPEAKER_01 1:29:12

Where did it come to the point? Did the people run out and say, Man, this smell is too bad.

SPEAKER_08 1:29:17

Like, just imagine being the last person to walk out, and you're like, hey, that was me. And they're like, slow clap. Slow clap. Like, you can't deny it. These are like, oh, flashing up in the look, my eyes are crying, my all gray now. Like, I have to congratulate.

SPEAKER_04 1:29:31

Speaking of all that, we have been given the finger, which means this week's episode of implicit bias, somebody probably needs to go to a different room, and it's probably Walker. So we appreciate you joining us here at Mr. Lester Steakhouse, being a part of the crew that we are for Burley Shortpoor Pelorant, for Mike Trammell, for Caleb Morse, for Renee Gerard, who is not here. We wish you a great, blessed week. We will see you in seven for another episode of your implicit bias. Cheers.