Matt Skoglund

Um, and, um, I lost my train of thought.

You're asking about, um, you got into yourself.

Yeah.

So bison draw.

Oh, so part of it's connecting people to where their food comes from.

So when I drive out yesterday, I take a picture of the herd and then boom, drop the bison.

And then I take a picture of a dead bison on the ground, never anything bloody or gory and make very, like I, you know, but, but very clearly like that's a dead bison.

And then I lift it up with the, uh, the bail bed, which is a flat bed on the back of a pickup that has two arms that can go out.

It's it's built for feeding round bales.

Um, but it's, and then I take two six foot toe straps.

And put one around the front legs, one around the hind legs.

I lift it up and slit its throat to bleed it.

And then I drive and then drive it to a different pasture, cut the head off and save the tongue and the cheeks.

And then I got, you gave me some of those cheeks one time too.

Okay.

I'm embarrassed.

I've never cooked it.

The only tongue of ours that I've had, you, you,

I gave you a few extra tongues and as, and as a, just, just kindness of your heart, you, you cooked a couple for us and you smoked them and cured them.

And, uh, and you were like, just slice it thin in a oil with some pan and our kids, like they've grown up eating heart.