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[{"type":"text","text":"The neighbor your realtor didn't warn you about...."}]

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Cowboy State Daily is Wyoming’s largest newspaper with Wyoming’s most experienced journalists. 

<title>Bonus Video 2: Saturday, March 21, 2026 | Cowboy State Daily</title>

The neighbor your realtor didn't warn you about....

Bonus Video 2: Saturday, March 21, 2026

 The neighbor your realtor didn't warn you about....

Headshot of Cowboy State Daily's business and tourism reporter, Renée Jean

Renée Jean

Business & Tourism

When a beloved border collie named Cootie stopped eating and developed a skin rash, Wheatland resident Teresa Hoover got a crash course in high-stakes pet health.

With help from her veterinarian, she traced the problem back to her dog’s diet — and decided it had to change. 

That helped her dog live a healthy and long life, but it also launched a business that’s become a lucrative retirement gig for Hoover. Although Cootie has long since died, she is still making an array of dog treats, many of which sound more like a chef’s tasting menu. 

There are freeze-dried turkey meatballs for toothless seniors, chicken and fresh coconut crunch sticks, and pumpkin muffins, along with dozens of other experimental chews and oddities like dehydrated chicken feet. 

Among her most popular items is a beef “jerky” that’s been formulated specifically for canines.

Jerky for humans, Hoover is quick to point out, is an enormously popular snack but completely inappropriate for dogs. It’s loaded with salt and often contains flavors such as onions and garlic, which are toxic to dogs and can damage their kidneys.

So, Hoover doesn’t call such treats jerky, even if that’s what it looks like. To her, they’re just plain chicken or beef, dehydrated to a dog-pleasing crunch, in sheets that only look like they’re jerky.

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Grow Big Or Go Home"}]

Regardless of what the treats are named, they proved enormously popular in the Florida retirement community where Hoover started her business before moving to Wyoming. Customers couldn’t get enough, and that soon had her experimenting with liver and other treats. 

That’s when her business hit a bit of a turning point. 

“It turns out dehydrated liver and stuff doesn’t smell so great,” she said, with a chuckle. That had her husband gently suggesting perhaps she just open a dedicated store.

A store, Hoover realized, would be way too expensive and eat away at profits. 

“So, I just decided to make it bigger and grander, and just do everything over at my barn,” she said. “We already had the space, and there was an apartment over there. So we put in a kitchen and a bunch of dehydrators and a freeze dryer.”

In her Wheatland barn, Hoover now works alongside her dog Rip, one of three official taste testers. 

The other two, Boomy and Lucy, are a little too rambunctious for trips to the barn. They tend to think chasing their horses is a little more enticing. So they have to wait their turn for treats — at least until they are a little more mature.

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Doggy Delicacies Gone Wild"}]

Hoover’s homegrown retirement gig wasn’t a one-off. It’s part of a surging trend of doggy delicacies gone wild. 

Owners are no longer satisfied with simple rawhide twists and plain old Milk-Bones. They don’t want to just treat their dogs — they want to indulge them. 

The shift isn’t just cultural and cute for social media. It’s become a thriving business model across the United States, totaling $11.25 billion in pet treats projected for 2026, according to the American Pet Products Association, up from $10.5 billion in 2025. 

Market analysts have projected 7 to 12% annual growth for dog treats, with the fastest gains in the “natural” segment — minimally processed, limited-ingredient products, much like the ones Hoover is churning out.

Hoover isn’t alone in Wyoming with this hobby business. The Cowboy State already has scores of dog-treat businesses, many selling in 307 Made and Food Freedom stores across the state.

 and Spoiled Snoots, in Casper, for example, and Wyo Woof Bakery in Cheyenne. 

Paws Treats in Sheridan offers mix-and-bake-at-home treats. Absaroka Backcountry Dog Chews in Cody offers premium organic deer and elk antlers for dog chews. Laramie’s Doggie, Bag Please has homemade peanut butter banana waffles, dog bones and cookies, and that’s just a few of the many. 

New dog-treat businesses seem to pop up all the time, including Brittany Batchelor’s 

, which started out as a fundraiser for her son’s class. 

“Like I was just having so much fun with it,” she told Cowboy State Daily in a previous interview. “So I decided to just keep going with it.”

Someday, she believes, the side hustle could become her main gig, but for now it’s just a fun way to earn extra pocket change.

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Chicken From China"}]

What galvanized many pet owners was the 2012 China chicken scare. 

That was the moment when Hoover recalls noticing the fine print on packages of pet food and dog treats.

“Back then, you went to all these big-box stores and all they had was chicken from China,” she said. “Like everyone was feeding that, and then we started getting all these recalls and stuff.”

The Food and Drug Administration at the time logged more than 900 complaints from pet owners, who reported vomiting, diarrhea, kidney problems, and even sudden collapse for pets that had consumed jerky-style chicken products from China.

Health scares like that have created a huge market for boutique pet treats and celebrity-endorsed diets, which owners sometimes embrace with near-religious fervor, Wheatland veterinarian Lance Berry has told Cowboy State Daily in previous interviews. He sometimes faces a battle convincing pet owners what they’ve seen online from their favorite social-media influencer might not be good for their pet.

“They’re giving their dogs diseases from these foods,” he said. “And I have found myself in some pretty — I don’t want to say heated — arguments, but where people are like, ‘Well you’re bought and paid for by big pet food'.”

Among the diets Berry would caution against are grain-free.

“There’s been nutritional study after nutritional study that’s shown that it’s important for your dog to have a well-balanced diet,” he said. “And they need some of the stuff that’s in there … but it’s hard to fight with those commercials when people see them over and over again.”

Dogs, he added, are not just omnivores, they’re “opportunivores,” meaning they will eat just about anything — even if it’s not good for them.

Grapes that roll around on the ground are fun to chase, for example, and taste oh so sweet. But they can cause kidney damage. Chocolate, too, is popular with dogs but can cause vomiting and diarrhea, as well as muscle tremors and seizures, or even death at high doses.

“Rugs, socks,” Berry added, with a chuckle. “We’ve had to cut a lot of rugs and socks out of dogs.”

Hoover has been careful not to build her treats around social-media fads. She likes simple and clean recipes built around multiple, reputable sources.

“Everything has to be heated to 165 degrees,” she said. “That removes bacteria and stuff, and ensures it’s shelf-stable.”

From her simple, research-first approach have come some of her strangest — and most popular — creations. Like the “Monster Chew,” a 6-inch beef trachea stuffed tight with dehydrated tripe. 

It might look like some funky Halloween prop, but dogs go crazy for it, she said, and owners buy them as fast as she can make them.

Pig ears get a similar treatment. While they’re still soft and flexible, she wraps them around rolls of tripe, then dehydrates it until it’s a crunchy cone that looks like a pierogi made just for dogs.

The creativity fuels her passion. Hoover is not only making significant pocket change but also staying busy, happy and healthy in retirement. 

“It’s nice working for yourself,” Hoover said. “Because if you want to do it, you can do it. Nobody’s telling you no.”

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<title>Those Doggone Treats: The Wild New World Of Pet Pampering Is Booming | Cowboy State Daily</title>

Wyomingites are finding a lucrative opportunity in creating over-the-top dog treats for pets. Wheatland's Teresa Hoover makes freeze-dried turkey meatballs, chicken-and-fresh coconut crunch sticks, pumpkin muffins, and dehydrated chicken feet.

Those Doggone Treats: The Wild New World Of Pet Pampering Is Booming

The first time Farmstead Cider went after old apples in Jackson Hole, it was just for the flavor. 

[{"type":"text","marks":[{"type":"textStyle"}],"text":"It soon became about the bears. "}]

Every fall as apples drop and ferment in the backyards and ghost orchards of Jackson Hole, grizzlies and black bears do what comes naturally. They follow their noses straight into trouble — calorie-rich fruits that taste oh-so-good when you’re a bear desperate to fatten up for winter. 

The first harvest, though, was all about the homesick wives, Farmstead Cider’s co-owner Orion Bellorado said. They had grown up on the East Coast, where apple harvests are a big deal. 

“We started harvesting the apples in our neighborhood off of peoples’ trees that were kind of derelict,” he said. “And they were tiny, so we pressed a bunch of juice and made some cider out of it.”

The party was great and word soon got around. 

“Someone from the county found out about it and said, ‘Hey, you should really put in for this community grant to start a business,” Bellorado recalled. “‘Because we’ve really been having issues with bears.’”

That was in 2016, and the business has been going ever since, bottling 5,000 to 7,000 gallons of native-yeast cider a year and selling it across Wyoming as well as other states such as Washington and Montana. 

In the process of climbing into backyards and abandoned orchards, Bellorado stumbled onto a bigger realization. Wyoming is curiously — if quietly — rich in apples across the state.

“They are everywhere,” he said. “I mean, Lander was called Apple Town before it was called Lander. It’s full on part of this interesting tidbit of our culture and our history that’s really been left behind.”

That history is being rediscovered thanks to a project called the Wyoming Apple Project. Through it, researchers have been cataloguing a hidden network of heritage and volunteer trees that have somehow survived a century or so of drought and neglect. Researchers say these hardy survivors might point the way to a new kind of apple economy in one of the harshest fruit-growing climates in America.

You wouldn’t know it from today’s landscape of hay bales and cattle, but Wyoming was once thick with apples. Homesteaders brought apple seeds to plant in their new homes, carving out orchards that were just as essential as a root cellar to their survival.

Apples meant sauce, butter, cider, vinegar and livestock feed. They were essential calories, but also comfort — the kind that could be stored up through a long, hard winter.

By the early 1900s, experimental orchards and private growers had tested at least 218 named apple cultivars across Wyoming, including 11 that were Wyoming-bred. 

Among the most ambitious of the early apple pioneers was an experimental fruit farm in Lander, which trialed 175 different cultivars under superintendent John Steinbrecht, who also developed 10 of the 11 Wyoming-bred cultivars. 

Not far away from Steinbrecht was Lander orchardist Ed Young, who planted a prodigious 3,000-some apple trees in 1882 — an act of faith in a place better known for blizzards than fruit blossoms.

At the time, Wyoming was held up as a national example of what’s possible on the frontier. 

“A lot of those early settlers, such as Ed Young, and their success in growing apples was used in news articles back east, to bring hope to people thinking about moving West,” University of Wyoming graduate and plant physiologist Jonathan Magby told Cowboy State Daily. “It helped show them that you can successfully inhabit this remote location of the United States.”

Wyoming’s apples at that time came from everywhere — Minnesota, Wisconsin, New York, Canada and even Russia. Several nurseries were involved in seeing which varieties could stand up to Wyoming’s brutal mix of cold, drought and wind, including 

At one point, at least 70 out-of-state nurseries and 20 in-state nurseries across 11 Wyoming cities were selling apple stock to Wyoming growers.

Then, slowly, the state forgot about its apples.

Wyoming’s agricultural identity shifted solidly toward cattle and general row crops. Many orchards were abandoned. Irrigation ditches shifted. Families moved away or sold off land.

[{"type":"text","marks":[{"type":"textStyle"}],"text":"Winters kept coming. "}]

And the apple trees that had been left behind continued growing. They became part of an unintended Darwinist experiment — one where only the fittest would survive. 

What’s left of the apple trees that once dotted Wyoming are now the toughest of the tough. Trees too full of Wyoming grit to give up and die.

Among the most interesting is a gnarled apple tree in Lander. Its limbs curl up to the sun like an insect on its back, and its trunk is so hollowed out, one wouldn’t be surprised to find a hobbit — or some other creature of legend — sleeping inside.

Somehow, though, this ancient tree is still alive, still leafing out, still stubbornly insisting on producing apples, despite a century or so in a place that routinely tries to freeze them to death.

Wyoming is not a state known for hardy trees. It is, after all, among the coldest and driest of states in the Lower 48. And apple trees aren’t known for being especially long-lived, either. Most never see a 100th birthday.

That makes this particular apple tree special. It’s passed a 100-year stress test, one where Wyoming wind and drought are separating the true pioneers from the pretenders.

To Magby, the Lander tree is far more than a curiosity. It’s a symbol of what Wyoming apples once were, as well as what they could be again. 

These survivors could help develop ever more hardy Wyoming stock, making apples a potential new and viable agricultural commodity. Because of that, the tree’s tissue was pulled and grafted onto new stock, so it can keep growing for another 100 years.

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Like A CSI Detective"}]

Magby has been searching out all the old heritage apple trees of Wyoming using DNA finger-printing techniques more often associated with crime shows like CSI. 

So far he’s sampled 510 trees at 91 locations in 19 cities, from Lander and Sheridan to Buffalo and Casper, to figure out which trees match known cultivars and which might be lost or forgotten varieties. So far he’s found more than 150 unique genetic fingerprints that don’t match anything in old reference collections. 

Some of those varieties show up in multiple towns, suggesting they are long-lost cultivars that no longer exist anywhere else. hey are a living link to an era when Wyoming was serious apple country.

Two varieties that keep showing up, meanwhile, are Wealthy and Haralson, both bred in Minnesota. They are roughly one-third of all the identified surviving trees in his data set.

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"More Than Charming History"}]

Magby doesn’t see Wyoming apples as a charming historical footnote. He believes these survivors are pointing the way to a viable agricultural commodity for the state, one that could lead to more products that are made in Wyoming, such as Farmstead Cider in Jackson Hole. Making products in Wyoming — referred to as value-added products — is a better bang for the buck. It keeps most of the economic value chain in-state.

Apple cider production makes a lot of sense in Wyoming, alongside the growing microbrewery scene, Magby said. People also just enjoy fresh produce that’s been grown in Wyoming, whether that’s an apple or other fruits.

“We take pride in anything that’s been produced in Wyoming,” Magby said. “So I’d love to see someone take a strong stance of producing and backing development of cultivars and revamping testing of grape and pear varieties and other small fruits, just to provide that diversity, not just in fresh food products, but also diversity of economies.”

Bellorado is already living that future at Farmstead Cider, thanks to bear-safety grants that helped launch a business to haul apples out of backyards and ghost orchards. 

Now, instead of attracting trouble, those apples are a useful and delicious product in a growing business. It’s more joy to the human world, all from abandoned, pioneer apple trees.

Apples Ian Mc Gregor co owner of Farmstead Cider Courtesy Photo 6 27 26

<title>Wyoming’s Ghost Apple Orchard Trees Have Been Rediscovered And Are Producing | Cowboy State Daily</title>

Wyoming was once thick with apples. In fact, it was a top apple producer. Now those forgotten apple trees are being rediscovered by small cider houses. "They're everywhere," said one cider house owner. "Lander was called Apple Town before Lander."

Wyoming’s Ghost Apple Orchard Trees Have Been Rediscovered And Are Producing

Heinz mark

Mark Heinz

Outdoors

Hunting

Many hunters would be happy shooting just one buck pronghorn big enough to make the Boone and Crockett Club record books. Larry Hicks of Baggs has bagged 16, including 14 from Wyoming.

The key was figuring out how to consistently and accurately “field judge” whether a buck is one for the books, he told Cowboy State Daily.

In other words, he had to tell by looking at pronghorn, commonly called antelope, through binoculars or spotting scopes, and then decided on sight which bucks had trophy-class horns.

“After 20 years of trying, I finally got to the point where I cracked the code” for spotting record book antelope, he said.

Hicks’ accomplishment is phenomenal, prominent outdoorsman Guy Eastman of Cody told Cowboy State Daily.

“He’s got everybody I know beat,” said Eastman, who represents the third generation of the famous outdoor multimedia family that launched Eastman's Hunting Journal, along with a television show and YouTube channel.

Hicks, who serves as a Republican Wyoming state senator, regards antelope as a Wyoming icon.

“We so under-value antelope,” he said. “We are tremendously blessed in Wyoming."

Antelope live in several Western and Southwestern states, but Wyoming has the most abundant populations. So, there’s plenty hunting opportunity here, Hicks said.

Moreover, antelope hunting is highly accessible. It doesn’t require the expensive gear, time and physical effort of backcountry elk hunting, he said.

“If you’ve got a two-wheel-drive pickup and a .30-06 with a four-power Weaver scope on it, you can go antelope hunting,” he said.

And while the absolutely huge monster bucks come from New Mexico and Arizona, the sheer number of antelope in Wyoming means there are more trophy-sized bucks by volume here, Eastman said.

“Statistically, Wyoming is the best place to kill a Boone and Crockett (B&C) record book antelope buck,” he said.

"If you remove New Mexico from the list, we have more B&C antelope bucks than all the other states combined,” Eastman said.

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"By The Numbers"}]

The B&C record books are considered the gold standard for fair-chase trophy hunting.

Animals are scored by inches. For antlered or horned game, scores are compiled from numerous length and circumference measurements taken at different spots on the horns or antler racks.

For antelope, that includes measurements of the horns’ overall length, plus circumference at four spots on each horn. 

Also taken into account is the size of the prong protruding from the front of each horn — for which the species is formally named.

Green score, gross score and net score are also terms to bear in mind.

Green score refers to initial measurements taken right after the animal is killed, and the horns might still contain some moisture. 

An official score can’t be taken until after a mandatory 90-day drying period, during which there might be some shrinkage.

The gross score is the compilation of all the measurements after the drying period. What really counts is the net score, which is calculated after deductions are made for any asymmetry in the horns.

B&C has awards record books, which are issued every few years, and then the all-time records book.

An antelope’s net score must be 80 inches to qualify for the awards records, and 82 inches for the all-time records.

Hicks’ trophy antelope so far include three awards record bucks and 13 all-time record bucks.

His largest buck so far scored 87 inches net, 88 inches gross. He shot it in Carbon County in 1999.

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"‘The Golden Square’"}]

While antelope can be found just about anywhere in Wyoming, the best place to find B&C trophy bucks is in the “golden square” at the heart of the Red Desert country in Carbon, Sweetwater and Natrona counties, Hicks said.

It’s thought that about 90% of a buck’s horn growth takes place during their first three years. Bucks have to be roughly 5 years old before they start to hit true trophy sized, Hicks said.

The peak years for antelope in Wyoming were from about 2000 to 2008, he said. There were several mild winters during that period.

However, a harsh winter during the last year of that streak knocked the herd back, he said.

An absolutely brutal winter hit the heart of Wyoming’s antelope country in 2022-2023. That sent trophy buck numbers plummeting, Hicks said.

The herds are still in recovery mode, and although there aren’t as many bucks that are old enough yet to be huge, “they’re out there,” he said.

Eastman agreed that overall numbers are down. This past mild winter, however, with abundant food for antelope probably contributed to robust horn growth.

Buck antelope shed the black outer sheath of their horns in October and November, and they grow back over the winter, Eastman said.

“The numbers might be down, but I think the quality of the bigger bucks this fall is going to be nuts,” he said.

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Mass Matters"}]

To the untrained eye, a buck’s trophy quality might be all about the length of the horns, Hicks said.

When it comes to judging horn length in the field, consider that the top of a buck’s ears is about 7 inches, he said.

So, a buck that has as much horn above the tips of his ears as below them might be entering trophy territory, Hicks said.

But those circumference measurements, or mass of the horns, it what really adds up, he said.

That can be devilishly difficult to judge in the field, Hicks added. A quarter-inch at each of the four circumference points on a buck’s horns can add an additional 2 inches to the score.

However, “trying to determine a quarter-inch difference through binoculars at 400 yards is extremely hard,” Hicks said.

“I tell novice hunters to look for a lot of black,” he said. Or in other words, signs of real mass in the horns. “Our antelope in Wyoming tend to have shorter antlers, and more mass."

As are as horn length in Wyoming goes, “16 inches is rare, 17 inches is really rare, and 18 inches is unheard of,” Hicks said.

Extremely mild winters with plentiful feed are what produces world-record setting monster antelope bucks in Arizona and New Mexico, Eastman said.

“There was a movement at one time to recognize them as their own subspecies, because they’re so ridiculously huge,” Eastman said. "Their horns will be 18, maybe 19 inches long, they’re just insane.”

The biggest antelope of all time came from the southwest and was in the neighborhood of 97 or 98 inches, Eastman said.

“As far as I know, no antelope has ever broken 100 inches, but they’ve come close,” he said.

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Wyoming Antelope Are Tough"}]

Even so, Wyoming’s antelope have bigger bodies than their southwestern counterparts, Eastman said.

“Our bucks are big, horse-headed animals built for the winters," he said.

Wyoming antelope can survive conditions ranging from 50 degrees below zero in the winter, to over 100 degrees at the height of summer, he said.

“Pound-for-pound, they are the toughest animals in North America, in my opinion,” Eastman said.

Hicks said antelope are perhaps his favorite animals. Even when it’s not hunting season, he loves watching them.

“I invented distracted driving,” he said. “I’ve probably spotted 100 or more B&C trophy book-class Wyoming antelope bucks, just alongside the highways.”

Antelope meat gets a bad rap, but Hicks thinks that’s unfair.

The key is to “make a clean kill” and get the meat cooled off as soon as possible.

“If it’s a really hot day, I’ll get the meat off the bone and into a cooler right away,” he said.

When it’s handled correctly, antelope is some of the best wild game there is, Hicks said.

And he still hopes to add to his collection of record-book bucks.

“The good Lord willing, and the Wyoming Game and Fish Department still providing the opportunity, I’m going to hunt antelope until the day that I can’t walk out of the house,” he said.

Larry Hicks Antelope 4 6 27 26

<title>Wyoming Hunting: Larry Hicks Is King Of Trophy Antelope With 16 Record-Book Bucks | Cowboy State Daily</title>

Larry Hicks of Baggs has bagged 16 record-book trophy antelope bucks, including 14 in Wyoming. “After 20 years of trying, I finally got to the point where I cracked the code for spotting record book antelope," Hicks said.

Wyoming Hunting: Larry Hicks Is King Of Trophy Antelope With 16 Record-Book Bucks

Headshot of Cowboy State Daily's Feature Reporter, Andrew Rossi.

Andrew Rossi

Around Wyoming

New research indicates that Wyoming’s prehistoric hell pigs had different diets based on their size. The bigger they were, the wider the menu.

Brynn Wooten, a Ph.D. candidate at Vanderbilt University in Nashville, Tennessee, published 

 in Archaeotherium, a prehistoric mammal that’s better known as “the North American Hell Pig.”

“They look similar to pigs, but they’re actually more closely related to whales and hippos,” Wooten told Cowboy State Daily. “They were one of the largest things capable of eating meat in their ecosystem.”

Wooten’s study focused on the teeth of hell pigs, including specimens in the collections of the University of Wyoming’s Geological Museum. She studied the microwear on the tooth surfaces of multiple species to get an idea of what they were biting and crunching.

[{"type":"text","text":"Even she was surprised by the results."}]

“I was shocked,” she said. “We found a really interesting phenomenon that is uncommon in modern mammals. In fact, we actually see the exact opposite. It’s surprising and really interesting.”

[{"type":"text","marks":[{"type":"bold"}],"text":"The Hell Pig Person"}]

Hell pigs are an extinct group of large mammals that were widespread in North America, Europe and Asia from 36 to 19 million years ago. The first fossils were found near Fort Laramie in 1850. A food cache fossil is on display at the Wyoming Dinosaur Center in Thermopolis.

These had enormous heads with thick jaws and powerful teeth. If that wasn’t frightening enough, the largest entelodonts could grow to the size of a horse.

Hell pigs weren't quite that big, but it was one of the largest and most successful mammals in North America during the Eocene and Oligocene periods. Its fossils are common in 

, which stretches across the western U.S.

Wooten became enamored with “hell pigs” when she saw their massive skeletons at the Denver Museum of Nature and Science as a child.  Her latest research is the first chapter of her Ph.D. dissertation on hell pigs.

“When I go to conferences, I’ll tell people when and what I’m presenting, and they’ll say, ‘Oh, you’re the hell-pig person,’ and get really excited.”

That excitement stems from the fact that while hell pits and other like creatures are legendary in paleontology, there’s been little research done on them. Wooten’s focus on the paleoecology of hell pigs is, in many ways, the first of its kind.

“Everything else has been inferred by looking at and measuring bones,” she said. “I'm taking a more quantitative approach, and that’s excited a lot of people because we’ll get to learn a little bit more about a truly lost lineage.”

[{"type":"text","marks":[{"type":"bold"}],"text":"You’ll Wreck Your Teeth"}]

Modern pigs aren’t picky. They’ll eat anything, making them true omnivores.

The first fossils of the prehistoric mammal known as the "North American Hell Pig" were found near Fort Laramie, Wyoming in 1850. Scientists say although they look similar to pigs, they are more closely related to whales and hippos.

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