Duck Tongue Delicacies and Conservation Conundrums

Transcript

Duck Tongue Delicacies and Conservation Conundrums

Raised in the Woods · Sat May 16, 2026

Kathryn Lake

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What's up, everybody?

This is Raised in the Woods.

My name's Joel Kleifish.

This is a show about everything in the great outdoors of the great states of Wisconsin, Michigan, Minnesota, Illinois, and I, ooh, I said like Minnesota.

I almost

said it was like a Wisconsin accent.

Yeah, hosting this show is an absolute blast because riding along in the co-chairman seat.

You're gonna be the co-chairman tonight.

for

the chairwoman.

Chairwoman.

Thank you, Megan.

Chairperson.

My bestie's always got

my back.

All right,

whatever it

takes.

Chef Ellen Lawton, the award-winning acclaimed certified French culinary and who sets down her ladle to co-host this

show.

That was

pretty good.

I set down the ladle to cradle the turkeys.

I do not know where you're going with that.

That was just.

It's turkey season.

It is turkey season.

I am

So jacked about our guests tonight, of course we have the one the only the person who drinks more wine than

anybody

Todd's chipping in already before his introduction even that.

I like it.

They're spicy tonight.

Listen, she has to educate herself.

I

meant to say who knows more about wine than anybody else.

Megan, the Somalia pirate Salazar.

Megan, what's going on?

Not much.

I'm so excited.

Go ahead.

I have to throw a teaser out there for later in the show.

All right.

Megan has

some really, really fantastic recipes for us today.

Oh boy.

Is this a thing now where you guys try to trip each other up during the show?

No, not at all.

We totally have like, see, we planned

it

beforehand.

You usually just throw us under the bus while we're recording.

Wait a

minute.

You guys usually team up on me.

So I think that's probably fair that once in a while.

You pay us 50 bucks each to do that.

Wait, where's

my

50 bucks?

Chef Lawton, you're not supposed to tell Megan about the 50 bucks.

He's supposed to buy you a $50 bottle of wine.

Anyway, let's get back on track.

How about $5, $10 bottles?

Sure, $5, $10 bottles, says the sommelier.

We've got really awesome guests tonight because, and I don't know how we pull it off, but we pull off like some pretty important people on this show.

I'm pretty excited.

We get

some celebrities and tonight it's pretty cool because we're going to talk a little bit about travel Wisconsin in our

in our seafaring ways this evening.

But we have Todd Scheller, who was the State of Wisconsin Department of Natural Resources Chief Warden

for

the years, which is always fascinating to talk to him about cops and those who use the waters and woods of the great states of the Midwest.

And we have Eric

Lobner, who is the administrator for Fish, Wildlife and Parks for the Wisconsin Department of Natural Resources.

He's the current guy.

He's like the

main dude.

He's the guy.

He's like the bro in charge.

I mean, the word wildlife, that covers like everything.

Okay.

Let's hold it.

Let's not go overboard, right?

I do have fish.

I have wildlife.

I have parks.

We like all of

those.

So what are you

missing?

You don't have all of it.

That's all of it.

I know.

I know.

Fish, wildlife, parks, research, endangered species.

Yeah, I kind of feel the same way a little bit.

Okay, so you

do have all of it.

Between Todd and Eric, I feel like we can really get the scoop on the state of Wisconsin.

Oh, for sure.

This is gonna, I'm gonna see if they want to come back next week because this, we can delve into

some

secret, this is like secret society stuff, is how I feel

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about

it really.

So now Eric Loebner, the administrator of

fish wildlife and parks that literally covers and research and research

and endangered species and endangered species

I want to talk about that.

How do you fit that on a on a business card?

You just put FWP and call it

good.

All right.

Well,

everything's about acronyms.

Now, before we get into, can I call you lobes?

You know what,

you can call me

whatever

you want.

Like a Nick and Eric Loebner

Loeb's.

That is what I was called.

That was one of my nicknames in high school.

Yeah.

It's very natural.

What's

Todd's nickname for the show?

Todd Schaller.

I

don't

know.

Is that his nickname?

The Shell Man?

Let's just stay with Todd.

OK, and you know

what?

We listen to what Todd says.

You know, fun.

It's short for Todd.

It is

reducing Todd to one syllable.

Yep, Todd.

I like it.

I want to kick off the show tonight talking about when we say on this show,

We are flippin serious when we say on this show that we utilize every part of the animal.

Oh, yes.

Because if you put a survey out on the Facebook page and please check out our Facebook page, Raising the Woods, our membership is like booming through the roof or

posting

all the time.

Well, I don't know, followership.

What do you call

it?

Are

you

selling membership to the

Facebook

page?

I'm not on

Facebook anymore, so I don't know what's

going on in there.

No, no, I'm not, but we're telling folks.

what we're doing in the outdoors.

Follow us on Facebook.

You get to see these characters with post pictures of the people that are in the studio with us.

But I, we ate, you know we have family dinners here with the radio crew and Loeb's and Todd Scheller and of course Noah from Morris Original who's our tried and true producer.

ate with us today and we ate something that I will promise you.

I never in a million years thought I was going to

eat.

I was there too, if anyone was wondering.

Megan.

She didn't cook this time.

It's just weird because

you didn't cook too.

I

didn't cook.

Nope.

Megan took the reins.

Megan took the reins and cooked something and it was absolutely delicious.

It was wonderful.

And

I keep saying taste the food that'll taste you back

because.

No, no, no.

Don't give too many hints.

Why?

Well, because we're not there yet.

She wants to save

it for that

segment.

We're

going to do a big

preview.

Oh, we're

not

talking about that right now?

No.

Well, that's like my wild of the week.

That's all I can think about right

now.

You didn't do anything

else.

You didn't do food.

Yeah, I did.

cool stuff too.

Well,

well, Megan's time to shine is in a little while.

All right, we're going to save that.

All I

can do is

once we get to what we ate for dinner tonight, it's worth hanging on and listening to.

Yes, because it's absolutely crazy.

Now let's I think I'm going to talk about my wild of the week then and we'll kick that off.

I had I took a brand new hunter who had never harvested a turkey.

I took him out to

hunt his first turkey and it was one of the most bizarre panoramic scenes of turkey frenzy I've ever seen in my life.

We we sat the first day and I saw the turkeys knew where they were they couldn't see our decoys went out early the next morning moved the blind went through all the work moved the blind had the and go on the Facebook and you'll see one of my tips for getting turkeys close a special fan technique for your decoys but we went out

and we had toms keep coming into the field.

And every time the toms came into the field, a band of hooligans, a band of jakes

came out and ran off

the toms the worst.

They are just always there to ruin a good time.

I had

something to ruin my tricky hunt too.

They

ran them off and ran them off every time those toms wanted to come.

And there was a tome, he was 200 yards out coming straight to the decoys and the jakes ran in and ran them off.

It happened over and over and over and finally finally this little gang of chopper drivers Decided to go into the woods and fight amongst themselves and that Tom got close enough I was out with Nells rude shout out to Nells rude For inviting me on his property to hunt with him and he put the perfect shot It was one a very cold day.

He was shaking

So have we were shaking because we were cold and he had so much adrenaline going and I just had a blast with him and he

got So cool.

Well, congrats to him on his first harvest.

Yes,

and then my harvest came later that day of my turkey and Todd That's that was my wild of the week, but Todd you got a turkey this week, too.

Didn't you I did number

two.

Is that your wild of the week?

Yes.

I spent

Two nights, three days at the Loebner Lodge.

It's

happening.

It is.

Oh, we're going to talk

turkey camp.

Loebner has a lodge.

Yeah.

Yeah.

It's called Loeb's

Lodge.

We've been there.

It's nice.

Megan and I went.

It is nice.

No, we didn't.

We're cooler than me, I

guess.

What a surprise.

Our girls are allowed at

Loeb's Lodge.

Oh, heck.

Oh, yeah.

My daughter was there.

It's awesome.

That sounds wonderful.

Yeah.

Yeah.

My daughter, my sister-in-laws have come.

Oh, yeah.

It's all open.

Curves.

Don't get these guys in trouble.

We have things

where you guys aren't allowed.

So it's only fair, I guess.

Yeah.

Like what?

Curves?

Whoa.

We

don't go to curves.

Is that one

of

those places?

Are

you

talking about the gym?

Yeah.

That's still a place.

I was wondering the same thing.

I don't

know why you were talking about Ellie being fat.

What?

Yeah.

What?

Wait, so Emma?

No, no, I was talking about the workout place called curves that men cannot go.

I think if you have curves, you

can go.

Oh,

my Lord.

Oh, my God.

I don't know.

Let's get back to Todd's

while of the week.

It certainly

wasn't

at Curves.

The Veloabner Lodge, two nights, three days, skunked nothing.

Oh, my.

Were you here in Turkey's?

I saw some hands, heard some distance gobbling.

It wasn't magic.

More important question.

Did you actually leave the lodge

to Turkey on it?

That is the one weird thing about Todd, as compared to some others that have come to the Lubner Lodge.

He did leave and hunt.

Wow, okay.

Yeah, he was out there beating the bush.

Yep.

A good public land hunt.

It was a little piece of heaven, but I would say the weather wasn't great.

Yeah,

we had tough weather.

Tough weather.

I heard, same spot, I heard grouse drumming.

pheasant cackle and a tricky gobble.

Oh,

that's pretty cool.

Yeah.

Yeah.

Yeah.

Anyway, add a deer grunt to that.

No luck came home, went back to my, this hurt, my, my go to spot of.

North of Madison and was done by 740.

Oh my God.

Well, that's

why it's your go-to.

Where exactly?

North of Madison,

is it?

Yeah.

Generally, North of Madison.

And

then he sent... They were in

Wisconsin.

Then he sent pictures of it.

Yeah.

I saw the picture.

The audacity of some

people.

As I'm sitting on the blind, actually, I think the rain was still dripping off of me.

Back at the lodge?

Back at the lodge, right?

I mean, I was out, honey, just to be clear.

And I'm sitting there, and all of a sudden, you know, all your phone, yeah.

Yeah.

I couldn't wait.

Maybe you didn't see Turkey because you had a

sound on on your

phone.

Could you say salt in the wound?

Yeah.

Oh,

yeah.

Well, Todd, congrats on your turkey.

It was

fun.

I always struggle to wonder like that drives me bonkers.

There is a mental thing that all hunters go through when their buddies are hunters and they get that picture of the geese on the ground or the ducks

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on the ground

or the deer on the ground before you have gotten your.

animal on the ground when you both have a tag.

And it is so tough.

It is so tough.

You just think, drat.

And you have to literally bite a hole through your cheek and be happy for them.

Because you are happy

for them.

And then you're like, that rat bastard got it before me.

So you want to know what's really fun?

You're retired.

And you send that.

to your friends who are still working.

Those people, thank you.

Todd,

you're

amazing.

I'm awful.

I'm sharing my experience.

I think it's good to

share.

You're sharing your tips, right?

How was work today and you got a bucket full of perch?

How was your meeting?

How was the meeting today?

How was Jeff2 today?

Is that where you work in Jefferson too?

No,

GEF too.

That's one of the

parking spots there.

Oh my gosh.

Wow, these are very good Wilds of the Week.

In fact, they're so good we're gonna have to continue.

Don't get crazy, mine's

not good.

Why not?

I don't know.

Well, you want

to do yours real quick?

Nah.

I'm really

excited.

I want to talk about it for a little bit.

Okay.

Well, I'm really excited about the show because we've got Eric Loebner, the administrator of Fish, Wildlife and Parks for the Department of Natural Resources.

He's a big wig.

I'm just telling

you, I can tell

already Loeb's is in the house.

Loeb's in the

lodge.

the former chief warden.

But what I'm learning is these two guys are bros.

So

they're like hanging and chilling outside.

So we're going to get into some of the secrets of their turkey camp.

But we're also going to talk about conservation in the great state of Wisconsin in the middle of the Midwest on race in the woods.

Kathryn Lake

You're listening to Civic Media.

Stay up to date on the latest news and information for your local community and Wisconsin by signing up for our free email newsletter.

Visit civicmedia.us slash email to get started.

Raised in the Woods is your one stop shop for everything in the great outdoors.

of the great Midwest, Michigan, Minnesota, Iowa, Wisconsin, Illinois.

If you're listening on the Civic Media Stations, you can find us Saturdays at 11 a.m.

on your Civic Media Station throughout those states and growing.

And that's not the only time you can hear us, Chef Lawton.

Where can you find Raised in the Woods if you don't catch it live?

Well, if you're busy at Turkey Camp, you can catch us on Spotify.

Apple or civicmedia.us, just search for Raised in the Woods.

Actually, and one of the things just because I'm a little more simple when it comes to technology than most people, if you just put in Raised in the Woods on a Google search, it'll take you right to our shows.

Promise you, you're gonna laugh.

If you listen to the show, you're going to learn something.

We talk about how to take your game or your quarry or your forage from field to table.

We talk about rules and regs once in a while, how to be a better hunter, a better fisherman, a better angler, a better forager.

We've got a certified chef and sommelier on the show.

And today we've got Eric Lobner, who's the administrator of the Department of Fish.

wildlife and parks for the state of Wisconsin.

Eric that covers everything.

What is not under your jurisdiction?

You are like the czar of everything that anyone steps outside of their house.

I kind of like that term czar.

I'll be honest with you.

We should do that.

It just rings.

Well, you

know,

I'm

a

lobbyist.

We could get the legislature to make that term

czar.

Could you do that?

I

love

that.

Did the DNR have a czar back in the day, like the deer czar that they mentioned?

Well,

actually, they did.

Dr. Kroll was the deer czar for a bit.

Good memory, Megan.

Wow,

Megan.

That's pretty

good.

Jeez.

So back to you running everything when we step out of our houses.

Yeah, so anything that swims largely, everything that flies, walks on the land, as far as wildlife and fish, as well as we handle state parks in our Fish Wildlife Parks division.

Oh boy, we're gonna have a lot of questions.

Yeah, there's a lot going on there.

But I'll tell you, anytime that you want to get outside and enjoy nature, maybe do a little hiking, a little biking, cross-country skiing, hunting, fishing, trapping, you name it, we're somehow involved with that.

Wow.

That's all under your jurisdiction.

It is.

It is.

Now, you know, we've got all of the general management of all pretty much all of our public lands.

There's still a forestry is a separate division within DNR.

So really anything that happens with the trees, certainly our staff do some of that.

But the foresters within the agency are really handling that.

And then our warden force ultimately handles keeping people in line with the rules and regulations as well.

How long have you been doing that?

So my current role, I was trained as a wildlife biologist.

I was a wildlife biologist.

I like to think I was.

Let's just put it that way.

I became a little bit of an administrator.

I was in the wildlife program for 30 years.

And now since June of last year, so when I became the division administrator to handle.

um fish wildlife parks

you've worked through many different governors of

different

stripes democrats republicans and you've survived that's kind of rare in itself uh evidently people must like you or you have them fooled

Or

maybe he's just really good at what he does.

You're welcome.

Yeah, you know what?

It's about adaptability, right?

And everybody has a story and everybody has a perspective.

And so respecting those perspectives and just really trying to understand where people are coming from I think is really important in the

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work that

we do.

And so hearing those voices, listening, you know, I know it's somewhat of a cliche, but having your ears open more than what your mouth is is really kind of a critical perspective and really trying to look at that at the agency as a whole.

I mean, many times I feel like we do that really, really well.

And sometimes, you know, there's a little bit of a slip up maybe and that sometimes sticks.

But overall, I like to think that I'm a good representation of the department.

Trying to protect the resources and providing opportunities for the public to do the things that they enjoy

Yeah, what what did you have a wild of the week?

Did you get out in the outdoors?

I did get out into the wild of the week.

It was fantastic It got to be a little bit of a challenge.

I thought it was gonna be great It was my idea to I'm gonna get a two turkey tanks, right?

I'm gonna not yeah second time period and I'm gonna hunt the last half of that and then I'm gonna hunt the first half of three so You know ultimately that means being

up at four for a week straight.

Yeah, that's tough.

It sounds good on paper.

Yeah.

And then when you get any turkeys,

Joel, did you really need to go there?

You're pouring more salt in that water.

Well, it's it's been a tough right ride.

I just want to be clear.

I last year, I hunted Wisconsin, it poured rain every day.

So I pulled up stakes and I'm like, forget it.

I'm going to go to Nebraska and I'm going to go to like I'm out of

here.

Bingo.

Let's just say

Nothing.

That has not happened very often, but that last year.

This year, two tags.

Oh yeah, this is going to be great.

I'm going to go there and I'll make up for it.

And you did

not.

And meanwhile, Todd keeps sending you photos of dead turkeys.

Todd gets to take a nap after he's done those.

You probably have to go to work.

Yeah, you have

to

go to work.

That's a

good point.

And that

is true.

That is true.

I like the way you talk.

And you still haven't blocked

Todd, hey?

I love naps.

You know what?

You're still right.

You guys are like, help.

You're educating me, and that's what I appreciate, because why haven't I?

Why haven't I?

If

I didn't

know better, I would detect an actual air of bitterness.

It's like a reality, right?

Every now and then, when you come to a realization of something, all of a sudden, it's like, yeah, why?

Why

haven't I?

Why haven't I blocked Todd?

Because he doesn't know how.

Chef Lawton, did you have a wild of the week?

I got some new tick clothing, sent to me in the mail, and I took those puppies out on a really, really long hike and I tried to get the ticks to latch on, but they wouldn't.

And you could tick

that off your list.

I can tick that off

my

list.

Sorry, I couldn't resist on that.

Megan.

Yeah, I went turkey hunting and I got busted by a coyote.

Oh,

that's hard.

It pounced a hen.

Did you

have a chance to shoot it at the coyote?

No, because it was like a hundred yards away because I'm or else I would have

for coyote a coyote recipe coming up if we get a coyote.

We're gonna have to try that.

Oh I'm in I am so excited

you will be to tell us.

Yeah,

that's true.

She'll do it.

She'll probably cast it Yes, go listen to last week's show if you haven't heard it yet.

We had somebody casting raccoon feet and stuff.

It was great

I can't wait for our recipe this week.

You're not going to have ever tried it.

You're not going to believe it.

And we've got stories from Turkey Camp, from a chief high official at the DNR and a former warden.

I can't wait.

This is Raised in the Woods.

You never know what you're gonna get on raised in the woods What I do know that we're going to talk about every time is making our guests.

Oh, maybe slightly uncomfortable My name is Joel Clayfish.

I get

to host the show

I got Ellie Lawton copiloting this burning ship

Now we're going down

I'm the one on the end with the bucket of water trying to put it

out.

You do bail us out quite a bit.

Megan Salazar is here.

Yeah, she does as

well.

Somalia,

our

Somalia pirate, Megan the Saladbar Salazar.

This is very nautical.

I do have kind of like a nautical theme.

Yeah.

Well, my last name is Clayfish.

You can't, I mean, wait, under the department of...

Fish wildlife and parks.

Do you monitor clayfish activity?

Yeah.

Okay.

Thank you.

Are

they endangered?

No, they're gonna be after

the

show

Make sure

If you're just joining us we have one of the top brass at the Department of Natural Resources for Wisconsin his name is Eric Loebner He is the administrator for the Department of Fish we calm low wild life and parks the low man is He's bringing us the low down

and with him is his sidekick, and I thought they started the show as friends.

Well, I don't know if I'd call Todd Scheller a sidekick.

You might be extinct after this show.

I mean,

Mr. Scheller, I am so sorry.

Todd Scheller's something about that I kind of liked though, right?

Yeah, see Loeb's

loved.

I don't know.

If one of them's Batman and one's Robin, which

one?

Do you know what Todd did for a living?

Yes, Todd Schaller was

the chief law enforcement officer of the entire state.

He was the former...

Chief Warden at the Department of Natural Resources, the Warden force is the highest law enforcement.

I got to chair the criminal justice committee back in the legislature.

So we dealt with those.

I know the importance of Todd Scheller.

It was not belittling him to say, I mean, I would be honored to be the lobe man sidekick.

Okay.

If he's the

sidekick,

you're like the pool boy at Clayfish pond.

Holy

cow.

I have to get out my resume, I guess.

Todd's still important now, too.

Oh, Todd's still

very

important.

Todd is so

important.

He goes hunting and takes naps.

He helps me get money for the Learn to Hunt program for

WPA.

Yeah, that's true.

Both Megan

and Todd are very interesting.

I think we're all

important.

Thank

you.

Thank you.

Here's

your participation trophy.

All right, let's talk about a serious topic for just a minute, though.

I am very, very worried, and I mean this sincerely.

I'm incredibly concerned with the reduction of outdoor users, the reduction

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of

purchases in hunting licenses, angling licenses, reduction of funding now.

We're in trouble.

The state is in trouble, and I don't...

I don't want to oversell the concern, but there was a deal in the legislature to continue funding for a lot of the conservation in Wisconsin that got stuck in the last moments of the legislative session and didn't pass.

What on earth are we going to do?

I mean, Eric Loebner, you're kind

of

oversee all this stuff.

It's got to just be devastating to you to see these numbers keep plummeting.

Yeah, no doubt about it.

Certainly hunters, anglers, trappers, ultra recreationalists in general are critical to everything that we have here is our core fiber here in Wisconsin, right?

It's about the economy of the state.

It's about the environment that we all enjoy and appreciate.

And you're right, those right now with stewardship likely not going forward.

We also have certainly a decline in the total available funding sources that we have.

This year we saw a decline in the Pittman-Robertson funds, so

Kathryn Lake

if

you're unfamiliar with Pittman-Robertson, that's an excise tax on guns, ammunition, and archery equipment.

It goes into the Fish and Wildlife Service and then it gets redistributed back to the states based on the number of licenses they sold, as well as their acreage of land in that state.

And so this year we saw a decline because there's been a little bit of a decline in the sale of guns and ammunition.

We did see consistent numbers in sport fish restoration, which is basically the equivalent.

Same process, people, manufacturers pay an excise tax on fishing equipment, goes into the feds, comes back to the states.

And that has stayed constant, but certainly seen a decline in our PR.

And the other part of it is we're seeing a decline or it kind of, it's not so bad here in Wisconsin.

We've been holding our own the last couple of years.

It was about a 2% decline, but we're seeing a bit of a, you know, overall, we're seeing, I would say stagnant revenue.

where you've got costs as we're all familiar with going to the gas station or going to the grocery store, those costs are going up.

And yet our revenue is staying constant or declining.

Wow.

So I have a

question though, with those funds declining or staying stagnant, is that in jeopardy or like the public lands we have available in Wisconsin in jeopardy?

So here's, yeah, well, it's short term.

versus long term is the equation I'll kind of talk a little bit about.

So currently this FY 27, so starting July 1, we're fiscal

year

for those who don't know what that is.

Thank you.

We're going to be about $15.5 million in the whole.

So that's of a total division budget of about $126 million.

So nothing to sneeze at, but certainly $15.5 million is a significant deficit.

So we are ultimately going to be reducing a lot of the habitat work that we do on that public land to make a good viable wildlife or fish habitat.

What lens affected

by

that?

Absolutely.

Absolutely.

Everything will be impacted by that.

So far, listeners, immediate impacts, what would they maybe notice?

Well, we're going to be doing less fish stocking this year.

We're declining certain, depending on the species of fish that you're interested in, we're going to see a 70%

down to somewhere around 25% decline in the number of fish that we stock.

So are you seeing an

increase in other nonprofits that do those types of things?

Like in late country, we have like musky clubs that stock.

Do you see an increase in that with the DNR not handling those items?

Well, the bottom line issue always is the money that it takes to raise those fish, right?

So we've seen a 200% increase in the food.

that we need to raise fish in a very short period of time.

The

cost of producing them basically.

The cost of producing them.

Unleivable.

Right.

And so when you look at that on that perspective and you... Because you

got to take them to fingerlings at least

before you put them in the lakes and waterways.

Exactly.

Same with the pheasants that we stock.

And so pheasants stocking is going to be going down this year about 10,000 birds.

So we're going to be going down from 75,000 down to 65,000 birds.

Now,

It's really important to think about this because this is a great example in my opinion of just the cascading impacts pheasants.

Some people in Wisconsin question, why do you guys stack pheasants?

pheasant stocking is absolutely critical for us, because it ultimately results in people without pheasant stocking, they don't buy a pheasant stamp.

If they don't buy a pheasant stamp, we don't do grassland.

It's a

vicious cycle.

If we don't do grassland management, it doesn't benefit both your game species as well as your non-game species, because when you think about non-game species in Wisconsin, and I'll put them in the bucket of endangered or threatened, many of those are dependent on grassland habitat

types.

Specific types of birds of prey are not going to have the rodents for food.

Neotropical

migrants, all of it, right?

I mean, everything is a perfect balanced meal, but then you take something out like that.

You don't realize the impact it has on so many other areas.

Yeah.

And many of these habitat types, as I mentioned, I just talked about PR and SFR as well as license sales.

Those are all generally funded by your hunters, fishers and trappers, right?

Sure.

But everybody here in the state really benefits from them.

whether you're talking about the wetland restorations work that they do that helps with flood storage or it helps with groundwater recharge or it helps with water purification.

All of those things happen as a result of the wetland restoration work that they may be doing for wildlife.

Right.

Same kind of thing, you know, you could talk with stocking a fish, right?

That drives the economy of many parts of the state, especially our northern part of the state.

Certainly.

Bringing people in.

to stay in Airbnb's or hotels, buying equipment, you know, you name it, right?

It has a driver, restaurants.

Yeah, great, great.

Another all

of our bait shops.

I

mean, yeah.

And so the

small mom and pop, you know, stores that sell firearms

and

ammunition.

Yes.

That's affected

as well.

And so it's like, totally a whole big picture cascading effect.

And, you know, we're, I'm really nervous about it, right?

I'll just

share, right?

I look at it here in Wisconsin, we're at a very pivotal point.

We've got to decide as a state, as all residents here in the state to figure out where are we going with our natural resources here in the state.

And it's not just, yes, it's very important from a hunting fishing trapping perspective, but it's also really important from the rest of the citizens and the benefits that they feel from that, right?

If I always use the example, if I were a biker,

I can go biking down the street in town, right?

But what we're seeing more and more is that those people are choosing to go to those natural environments, trails, public lands to experience that appreciation of the nature around them, right?

And so with less money available to do that work, whether it's invasive species management or just general habitat management, you do see a decline in that habitat.

Is that immediate?

No, probably not, right?

It happens more over time, but certainly these impacts.

Well, trail maintenance, you know,

in our

beautiful parks.

I mean, we're not just talking about anglers and hunters that are impacted here.

We're talking about every single person that steps foot in a park to go for their evening walk or take their dog to a dog park or anything like that.

Right.

And the way we're working this current shortfall is that, you know, we're going to be holding positions vacant longer.

We have a significant

number of our limited term employees that we're going to be laying them off starting July.

And then we're also looking at just we are decreasing the amount of work that we're going to be able to do.

So those projects where we may partner with a local rod and gun club

Kathryn Lake

or the

local Kiwanis or whatever, that money is not going to be there.

And so we're going to see these kind of impacts that we as you mentioned earlier, we're seeing a really good reaction.

They want, all of our groups want to help, right?

But when you're talking about a 15 and a half million dollar budget shortfall, you know, you can't do a bake sale.

Let's figure that out, right?

I mean, I mean, maybe if you guys baked it, it might, that might be, right?

I mean, maybe if you guys baked it, it might, that might be, right?

I mean, maybe if you guys baked it, it might, that might be, right?

I mean, maybe if you guys baked it, it might, that might be, right?

I mean, maybe if you guys baked it, it might, that might be, right?

I mean, maybe if you guys baked it, it might, that might be, right?

I mean, maybe if you guys baked it, it might, that might be, right?

I mean, maybe if you guys baked it, it

might, that might be, right?

I mean, maybe if you guys baked it, it might, that might be, right?

I

to scare the crap out of people, though.

Wisconsin's not gonna become a hell in a handbasket in one year.

No, but this is great for listeners to understand what's going on in the back end.

Or if you go to your state park and you notice, hey, these trails are always groomed perfectly, and now I'm noticing they're not, that's kind of what's going

on here.

Oh, it's hugely

important.

And it's good to know.

I

think a big part of it is as...

conservationists, we gotta start talking together.

We gotta quit arguing about too many deer, not enough deer, not big enough muskies or too many walleyes, or we gotta start getting behind the topic and the issue and it's funding.

What's the future funding in Wisconsin?

And we've got to start talking about

it.

Yeah, like Eric said, it's a pivotal moment.

No longer are we sweeping it under the rug, we're putting it on the table and saying, here we are, let's make a decision and move forward.

Well, and how do we compare to other states in the Midwest too then?

Like what are they doing differently?

Are they better off or worse off than

us?

Great question.

So we have a variety of different things that we do differently here in Wisconsin.

So Minnesota in particular just recently got an eighth of a percent sales tax that they ultimately dedicate that towards conservation efforts in their state.

We're a user tax state.

We are a user tax state, exactly.

Now, the other thing that we have happening here is, so we have a lot of reduced or free licenses, right, to the tune of $20 million worth every year.

I had a buddy that I knew, New Hunter, that I was hunting with.

you know, they said, yeah, I was kind of embarrassed.

Like, Eric, I only paid five bucks for my, is that right?

I only paid five bucks.

That cost me more for my coffee, right?

My coffee costs seven bucks.

Kathryn Lake

And

I'm like, yeah, there's, there's these issues of, okay, we have, you know, eighth of a percent sales tax, we have free licenses here.

Some of them we have Oregon just passed the one and a half percent room tax, right?

Kathryn Lake

So

there's all these different approaches that people in different states have.

But nonetheless,

There are different approaches that we could look at, and I do think it's time to start having that conversation.

We are a user

tech state, no

doubt.

We need

to talk more about this.

I think we have to start talking about some of the fees like going to other states and hunting.

We have

such low state fees for other states, and we love our neighboring states, so we want them to come here.

But there is a balance, and budgets are always about priorities more than they are about money, and we need to make sure that Wisconsin's conservation efforts

Stay a priority.

We got a crazy recipe coming up.

I can't wait.

That's

Kathryn Lake

on Raised in the Woods.

Raised in the woods.

What am I fair?

This

is crazy.

We do a recipe segment every week on raised in the woods.

And of course we have a chef, a certified chef who's the co-host of the show, which

I have the day

off.

Extremely convenient.

And you do have the day

off.

Like this is vacation for me

to Megan Salazar.

We've got Eric Lobner here.

He's the administrator for fish, wildlife and parks for the state of Wisconsin.

Todd Schaller, former chief warden.

And of course, Eric Loebner is Todd Sidekick.

This segment to the show.

I don't think Loeb's is a Sidekick either.

He's not a Sidekick.

They're both, they're both, they're Kozars.

Kozars?

Kozars.

It's like it's something you put around a beer to keep it cold.

He's a

football player.

Bernie Kozar.

He

was a

football player back in the day.

This is my favorite.

I can't help it.

I love this segment.

And today we're off

the rails on it.

We talk all the time about making sure to use every part of the animal that you harvest.

And today it took

a

lot

of

harvest to make this.

Megan Salazar, I'm going to let you tell everybody what the heck we

ate.

Well, first of all, how was it?

Cause I was kind of afraid.

It was absolutely

delicious.

The weird, the weird bone thing in the middle threw me off a little bit, but it was delicious.

You seem to do just

fine.

You got into a rhythm.

All

right, so tonight.

Thanks,

you just called me fat right there.

No, I, okay, you'd have to eat a million of these things to even get fat.

And it would be really expensive.

Let's

just say in this recipe, I want to warn everybody ahead of time, be careful of your bag limits.

It'll

take about a month's worth

of bag limits to eat what we ate

tonight.

So if we were to remove these from the duck does that still count as the possession limit of the bird?

Oh, great question!

Because you need a lot of

them.

Todd!

Now he's not on the payroll,

so he doesn't have to answer.

I still go to him for my regularly... Can you tell the people what the hell we need?

Megan, what do we have?

We had duck tongues.

We had duck tongue stir fry.

Duck

tongue stir fry, which is...

Coincidentally, a tongue twister to say that really quickly, but we literally ate duck tongues.

Taste

the food that tastes you back.

How

did you get this crazy idea?

Well, so I was in Kansas City a few years ago and at a restaurant, James Beard chef and he had duck tongue tacos on the menu.

And I was like, huh, this must be a joke.

No, they were actual duck tongues.

And so I did not harvest these birds because that would take a lot.

Megan, tell us how much they were on the menu at the one place you went to.

Oh, another place I saw them as a snack, they were $1,000.

Oh, $1,000.

Which, you know, if you spent that much ammo to shoot that many ducks to get enough of them, they probably would have won you the $1,000.

Actually,

that makes

sense.

I

think every piece of venison I eat is about $42 a pound.

Probably so.

Megan, I gotta ask, though, clearly no bone in your tacos.

No, no, no,

no.

Yeah,

so what I did was,

boneless, boneless tongues.

Boneless tongues.

Oh boy.

Megan, how did you prepare these guys?

So I started blanching the tongues in water for about five minutes.

That kind of gets all of the impurities out.

Okay,

what is blanching for those who might be new to the color?

Boil the water and you're just going to boil them.

Just drop them in.

Yep.

And then once you're done boiling them, take them out, drain them.

Then I created a Chinese stir-fry sauce.

It was basically equal parts.

Hoisin, oyster sauce, soy sauce, brown sugar, a little bit of sriracha.

It was delicious.

You did a great job

on

that.

Back in the pan, stirred it all up, put the duck's tongues back in, and then let them simmer so they could braise.

How long did you simmer the duck tongues for?

Because they were really, it was really tender.

Four and five minutes.

Oh, so I mean they're little

and they are probably about 50% fat

on top of that.

But you would still think like any tongue piece like we cook lingua and stuff like obviously you're talking a much

bigger piece and

muscle nonetheless.

So 45 minutes that's impressive because that came right off the bone.

Yeah.

I think because of the fat content in them, that's why they reduce down a little bit.

I kind of love that duck fat.

The other way you can do it is after you blanch them, you can fry them and then toss them in the sauce.

Yeah, I would like to

try it that way now that we've had it this way.

Yeah, I would too.

And I'm

biting my tongue right

now just to see if we have a bone in our tongue.

We do not, I don't think.

Well, bite it harder.

There might be one in

there.

Actually, I think when I researched it the other day that ducks are the only ducks in those species are the only mammals that have

bone in their tongue.

Interesting.

Interesting.

I wonder why.

It attaches.

It's like your.

It's like your laryngeal.

Okay.

I don't know.

That's not what it is.

Oh my goodness.

Ducks also don't have taste buds.

Really?

Really?

No, they just have those.

You know when you look at a doctor and it has those little hairs on the tongue?

I don't think they care what it tastes like, because they basically swallow everything.

Well, the tongues look like they did have the little bumps on them, but those are like papillans to like force it down their esophagus.

Oh, right.

To help get

the peristaltic movement to

push it back.

Interesting.

They were delicious.

Megan, you made another protein for dinner.

What else did we eat?

We

also had a chucker, which is a.

Partridge an upland partridge that's from the caucus mountains that was imported into like the Sierra Nevadas But we use it here in Wisconsin as a game bird for dog training

and things like that.

Oh, yeah Well, yeah, and you can hunt checker and they're beautiful.

Yeah, and

delicious.

And oh, I like them better than pheasants Yeah, I tell you how you repaired it.

Yeah, it's really good.

Um, so I cut them into bite-sized pieces um

dusted them in some flour and cornstarch mixture that was seasoned and then put it that in the same batter.

So I just

Kathryn Lake

took that

flour and added water to it to make a batter, deep fried it.

And then I made the similar sauce that the duck was in.

and then just tossed it in that and threw some cashews in.

And the

cashews, that was so good.

Okay, now you just explained those two recipes and what I always talk about on the show is if you were not an experienced cook and you're just trying it out, these recipes are really simple.

Oh, they were exactly almost the same thing.

Really simple

and absolutely delicious.

I know Noah Morris, our producer from Morris Original, he has never, he never tried Wild Game before me and now that's just about all he

eats.

Now

he eats it on the regular.

He is he has a big smile on

his face.

You are what you eat.

So Noah is wild game now.

So all right He's nodding he's nodding in agreement We love having you along on raised in the woods We never know quite where we're gonna go when we get started But we will help inform you about the outdoors of the Midwest We'll show you how to take field and forage put it on your plate And I promise you you're gonna laugh when you listen to us check us out Saturdays at 11 o'clock on your civic media stations in Wisconsin

Johnson, Michigan, Minnesota, Illinois, and Iowa.

And if you miss us, check us out on the podcast.

We'll see you next week on Raised in the Woods.

Kathryn Lake

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