 Hey, I'm Scott Layseth, host of the Sporting Chef TV show on Sportsman Channel. This is kind of a behind-the-scenes thing. We're getting ready to get set up to run some segments. In the background running around is Susie Jimenez, Food Network star Season 7 runner-up who's a regular, she's not even a guest. She's just a regular contributor, a regular host on the Sporting Chef show. And I got a box of Palisade peaches. Now a lot of the rest of the world hasn't heard about Palisade peaches, which is probably best for those of us who can get them. They're picked at the peak of ripeness. They're not picked green and shipped from Chile. And by the way, there's no reason why you should eat a peach in January just because you can and because it comes from Chile. You want to wait until they are Palisade peaches. Now I got some of these last year for the very first time, and I grew up on Georgia peaches and they are absolutely delicious. But the Palisade peaches are delicious sir. They are more delicious. I like the delicious sir. Delicious sir, is that a word? Yeah, it's a word. In Espanol, como se dice? Delicioso. Delicioso. So there's really only one way to tell just how juicy a peach is, and that's by biting into it. It's the juiciest, sweetest peach on the face of the earth, and I'm going to be at the Palisade Peach Festival 2017. I will be there Friday and Saturday in the Charter Spectrum booth, and I'll probably be doing a few other things while I'm there. We'll talk about cooking fish and game. I've got an elk, sweet and sour, Palisade peach stir fry. I've got a carrot, Palisade peach, and habanero puree that I'm going to put on some smoked trout. Come by, we'll talk about cooking at the 2017 Palisade Peach Festival. You going to be there? I'm going to be there, and that's not a rat, that's a peach. Suzie's going to be there.