you know? anthony: you know that moment when an animal dies, they look at you, and there s a look in their face. i always interpret as, i m very disappointed in you. dan lahren: yeah, well as an older hunter i m feeling more and more remorse for the animals that i kill, and that s, that s why i use every part of the animal that i can. i have respect for that creature. anthony: i always felt like look, whatever this thing i shot i will treat it the way i would like to be treated. i mean if you re gonna shoot me dan lahren: yes. anthony: please just don t leave me there. dan lahren: yeah, don t just rip my breasts out and throw my anthony: yeah. that s a country music song right there. don t rip my breasts off [ laughs ] and you re talking to your rheumatologist about a medication. .this is humira. this is humira helping to relieve my pain.
jim keane: they loved their work. they raised their families. they worked all the time. anthony: it was a destination with hopes and dreams of hard work leading to a better life. jim keane: you know the company s a son of a bitch, let s face it. but they were our son of a bitch. so so you know that s just the way it was. the community worked to support the people. here s the fun part! anthony: cool! jim keane: how many holes do you usually drill to make a round? matt: oh, between twenty and thirty. anthony: what is a round? matt: this pattern has to be drilled out and every time you advance the face; that is a round. you drill it, you load it, you blast it, you muck it, you bolt it, you drill it again. and that s a cycle. we re in the loading process right here. they call collar priming or top priming this hole. quick, fill away! anthony: back in the day it was dynamite.
to protect access and to protect hunting heritage. joe rogan: the fellow living beings that live in a very hard scrabble life. they re howling right now because they just killed something. whatever it is, they got a hold of something and they re letting the other coyotes know and they are going to eat it now and that is what they do. anthony: you know if you ve ever been out on an open body of water where you are just surrounded by the ocean or or the desert, or here actually for that matter! you do begin to understand your place in the universe meaning at the end of the day i m not that different from that pheasant i shot today. hal: we re all in it together. the elk, and me, and the wolves; what we do to the world we do to ourselves. we re all in it together. anthony: as the evening progresses, the bourbon flows and the fire burns down to coals. a late night vape with joe and earth seems to shift on its axis. later stumbling out of my tent i find myself somehow no longer
thousands died over the years in industrial accidents either underground or from silicosis. lungs ravaged from the airborne silicate dust. amanda: you don t have any rights in your workplace unless you bond together and have a collective voice. anthony: in a one company town despite hiring assassins and strike- breakers, buttes thousands of workers successfully managed to unionize. labor costs increased while copper prices slumped. anaconda responded by moving their production increasingly south. way south. to chile. with such impediments as labor laws and fair wages were more malleable. amanda: we serve as the example of about what happens if you allow unfettered capitalism. anthony: but isn t there something beautiful about unfettered capitalism because look this, this structure here. amanda: oh yeah! we powered we powered the entire world. anthony: as long as they re making that money in the god-damned united states of america first. amanda: right. anthony: i feel
i missed that one over here. dan bailey: good boy! come bring it here. come. good boy! come on jugger. nice shot! anthony: thank you. dan bailey: bring it here. come on! drop. drop! here you go! montana rooster. good eating! anthony: alright man. start plucking! anthony: with one in the bag, we meet up with the rest of our party to cook and drink and eat. land tawney is a fifth generation montanan, and active conversationalist. hal herring is a journalist for field and stream magazine. the pheasant is cooked two ways; marinated in soy and fish sauce, sriracha, and lime browned in butter and buffaloed like chicken wings. or dredge it in flower and cajun seasonings, sautéed with garlic and brandy, then braised a bit with stock and wild mushrooms. collard greens and bacon as a side serve as a nice cleanse. anthony: man these greens are good! and the bird s delicious. oh yeah! man, an amazing day!