#57: Baboons, Ethics, and Blake Fischer

By now, everyone in the hunting and fishing world has seen the story about Idaho Game Commissioner, Blake Fischer.

This is our discussion.

Plus – hunts for new duck hunters, discourse over division, and Emily cries.

Book a hunt for a new duck hunter by e-mailing or messaging Travis.

Travis kept District of Conservation, a new podcast by Friend of the Show Gabriella Hoffman – click here to find Gabby’s podcast!

Interested in a discount on a Darkwater Call? Enter code CB20 at checkout at darkwatercalls.com

Here’s a pic of the decoy Emily mentioned in our keep segment – made by Justin Seelig of Southern Roots Outfitters, it’s a mottled duck urn decoy, making it so we can take our dog on one more duck hunt.






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Want to experience a world class duck hunt or fishing charter?
E-mail Travis to book today . . .

Connect with the gang on social media:

Travis Thompson – @travisthompson – Instagram – Twitter – Facebook
Nathan Henderson – @nhenderson77 – Instagram – Twitter – Facebook
Emily Thompson – @lovedaloca – Instagram – @lovedalocafitness – Instagram

#21: The Off-Season

Show Notes:
Duck Season is over….now what? Travis, Nathan, and Emily share their to-do lists, the next hunting season they’re excited about, and remember that whole fishing thing? We should do that, too…

Do You Even Mottled, Bro? T-SHIRTS! 

Here are the $850 Waders that Sitka debuted at the SHOT show.

Here’s the Decoy Storage Video from Gator Trax.

Here’s the Slow Cooker Chicken with Wine Sauce recipe Emily mentions:

2 Tbsp. olive oil
½ cup shiitake mushrooms, sliced
½ cup carrots, peeled, cut into 1-inch pieces (approx. 2 medium carrots)
3 cups thinly sliced red onion (approx. 1½ large)
4 cloves garlic, sliced
¼ cup brandy (optional)
3 lbs. raw chicken breast and thighs, boneless, skinless
1 cup Burgundy wine
1½ cups low-sodium organic chicken broth
8 sprigs fresh thyme (or 1 tsp. dried thyme)
¼ tsp. sea salt (or Himalayan salt)
1 tsp. ground black pepper
1 smoked ham hock (optional)
2 Tbsp. cornstarch (preferably GMO-free) + 2 Tbsp. water (combine to make a slurry)


1. Heat oil in large skillet over high heat for 1 to 2 minutes, or until first wisp of smoke rises.
2. Add mushrooms; cook, stirring frequently, for 3 to 5 minutes, or until edges begin to brown.
3. Push mushrooms to sides of pan, lower heat to medium. Add carrots, onion, and garlic; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent.
4. Deglaze pan with brandy (if desired); cook, stirring frequently, for 1 to 2 minutes, or until pan is almost dry. Add contents of pan to 5-quart slow cooker.
5. Add chicken, wine, broth, thyme, salt, pepper, and ham hock (if desired) to slow cooker; cover. Cook on low for 6 hours.
6. Remove ham hock and thyme sprigs. Add cornstarch slurry; increase temperature to high, cook for 20 to 30 minutes, or until thickened.


Follow Cast and Blast Florida . . .

Want to experience a world class duck hunt or fishing charter?
E-mail Travis to book today . . .

Connect with the gang on social media:

Travis Thompson – @travisthompson – InstagramTwitterFacebook
Nathan Henderson – @nhenderson77 – InstagramTwitterFacebook
Emily Thompson – @lovedaloca – Instagram