Latest / Dave Kroupa (DOC)'s show / Dr. kroupa's Natural Health Hours 7-8-26 with Doc, Suzi and Bill

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Dr. kroupa's Natural Health Hours 7-8-26 with Doc, Suzi and Bill · Dave Kroupa (DOC)'s show

• 0:06
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• 1:49
  Speaker 3: Yeah yeah, yeah, condition condition.
• 1:57
  Speaker 4: I will cook the small and with the sundown shining.
• 2:05
  Speaker 4: I found my mind in a brown paper peg.
• 2:09
  Speaker 5: But then.
• 2:13
  Speaker 4: I tripped on a cloud and fell to eight miles high.
• 2:17
  Speaker 2: Hi, I told my man on a jagged.
• 2:20
  Speaker 4: Sky, I just dropped in to see what condition my
• 2:26
  Speaker 4: condition was in?
• 2:29
  Speaker 6: Yeah, yeah, what condition?
• 2:32
  Speaker 7: Condition?
• 2:44
  Speaker 2: Welcome everybody, the doctor Coruper's Natural Health Hours. It is
• 2:49
  Speaker 2: the eighth of July already, and I hope on the
• 2:53
  Speaker 2: fourth all of you enjoyed at least a little bit
• 2:57
  Speaker 2: of a fifth I know I did. Uh. We've got
• 3:00
  Speaker 2: Susie and Bill here tonight on zoom with me, and
• 3:04
  Speaker 2: looks like everything is clicking just beautifully. So let them
• 3:08
  Speaker 2: say hello, t if they like Susie, Bill, good day.
• 3:11
  Speaker 8: Anything, everyone, Thanks for joining.
• 3:13
  Speaker 9: Us ally, folks.
• 3:16
  Speaker 10: All right, so you heard them and they're raring to go.
• 3:20
  Speaker 2: Tonight. We changed things up a little bit, and what
• 3:25
  Speaker 2: I said was, why not if you've got questions contact us?
• 3:33
  Speaker 5: Ask me?
• 3:34
  Speaker 2: Asked Susie, ask Bill. Each one of us has got
• 3:38
  Speaker 2: a different perspective and angle on all the things that
• 3:42
  Speaker 2: might come up, and we just might have the right answer.
• 3:48
  Speaker 2: I'm pretty sure that with our suggestions you can only
• 3:52
  Speaker 2: do good. So I put that in there because what
• 3:57
  Speaker 2: happens a lot of times we meet people, especially Susie,
• 4:02
  Speaker 2: and they ask her a million questions and she tries
• 4:07
  Speaker 2: to funnel them over to me if they're the kind
• 4:09
  Speaker 2: of questions that I can answer, and they always tell
• 4:13
  Speaker 2: her we're calling him, we're contacting him.
• 4:16
  Speaker 10: We're going to do this, and very very rare does
• 4:20
  Speaker 10: anybody follow through.
• 4:22
  Speaker 2: It's heartbreaking, and I realize that a lot of people
• 4:28
  Speaker 2: that know me still think of me as the electrician
• 4:32
  Speaker 2: at Budweiser and forget that I am now a doctor
• 4:39
  Speaker 2: and have been for a long time. So a lot
• 4:43
  Speaker 2: of times people don't ask because they don't think about it.
• 4:47
  Speaker 2: So we're hoping with the night show people might think
• 4:51
  Speaker 2: about it. And Bill, I'm sure you run into people
• 4:56
  Speaker 2: that know you're doing the show, and you still have
• 5:00
  Speaker 2: patience from your when you were practicing regularly that probably
• 5:06
  Speaker 2: still stay in contact. So if anybody's got questions, we
• 5:11
  Speaker 2: got a pretty good rundown of things here. Susie has
• 5:16
  Speaker 2: become about as close as you can be to a
• 5:20
  Speaker 2: doctor without having the shingle. She has learned so much,
• 5:26
  Speaker 2: Bill's learned so much, and I learned so much every
• 5:29
  Speaker 2: day that to any three of us, we probably can
• 5:34
  Speaker 2: figure out just about anything you can throw at us.
• 5:37
  Speaker 2: Susie has got some great experience with her animals and
• 5:44
  Speaker 2: with the people and her family and herself.
• 5:47
  Speaker 10: And Bill's had.
• 5:48
  Speaker 2: Great experience and in consoling and dealing with all sorts
• 5:55
  Speaker 2: of stuff, and he did. He was in practice for
• 5:58
  Speaker 2: that for a long time. And then you already know
• 6:01
  Speaker 2: pretty much that I've been doing this for almost thirty years.
• 6:06
  Speaker 2: I think so, I think we can help. And Susie's
• 6:11
  Speaker 2: got the website set up where you go to doccroupa
• 6:15
  Speaker 2: dot com and it's doc croupa, k R O U
• 6:19
  Speaker 2: p a dot com and click contact us.
• 6:23
  Speaker 10: And I'm not sure, Susie, does that go through.
• 6:29
  Speaker 2: The other website stuff or does that go through just
• 6:33
  Speaker 2: our website?
• 6:37
  Speaker 8: Well, if you doc dot com and click contact, it
• 6:42
  Speaker 8: goes straight to your email, okay.
• 6:45
  Speaker 2: Because I know we're also on the other website stuff,
• 6:50
  Speaker 2: and I have received emails from people on there, and
• 6:53
  Speaker 2: it goes right to the email also and there.
• 6:57
  Speaker 8: Well, and I hesitate to mention, but if you want
• 7:01
  Speaker 8: to follow us on Facebook, I believe there's an X
• 7:08
  Speaker 8: to follow Facebook to follow. I'm not sure what else
• 7:14
  Speaker 8: is there. Contact doc is always the best way to
• 7:20
  Speaker 8: go because it goes straight to his personal email.
• 7:24
  Speaker 2: And I was thinking too, I forget to mention this,
• 7:28
  Speaker 2: but if anybody would like to donate to the show,
• 7:31
  Speaker 2: if you look at the links, like on spreaker, there's
• 7:36
  Speaker 2: a place where you can donate two dollars a month
• 7:39
  Speaker 2: and help us out a great deal, and we appreciate
• 7:43
  Speaker 2: that if you want to do it, and if you don't,
• 7:46
  Speaker 2: that's fine too. We you know, we're not I hardly
• 7:48
  Speaker 2: ever bring it up because it's not a big deal,
• 7:51
  Speaker 2: but it's a nice gesture if somebody wants to do it,
• 7:55
  Speaker 2: and we certainly appreciate that kind of stuff. Every little
• 8:00
  Speaker 2: it helps when you're doing this, and you know, we're
• 8:04
  Speaker 2: we've been pretty fortunate. We've had a new man of
• 8:08
  Speaker 2: sponsor and SUSY's family business sponsor for a long time.
• 8:16
  Speaker 2: And then when you click on the show, I think
• 8:24
  Speaker 2: I think it's all the ones that Speaker sends them
• 8:28
  Speaker 2: out to there's a few cents for each time somebody
• 8:32
  Speaker 2: listens to the show, because they do have ads built in.
• 8:36
  Speaker 8: Yeah, there's a lot.
• 8:37
  Speaker 5: There's a lot of expense.
• 8:41
  Speaker 8: Those who know we have quite a bit of trouble
• 8:48
  Speaker 8: with Rumble after we lost our producer and me living
• 8:53
  Speaker 8: out in the boonies, I'm in. What the army says
• 8:58
  Speaker 8: is hurry up and wait. And it looks like I
• 9:02
  Speaker 8: might have a month and a half left anywhere from
• 9:05
  Speaker 8: two weeks to six weeks left waiting on five or optics.
• 9:09
  Speaker 8: So that's more expense. Stock has expense, you know, it's
• 9:16
  Speaker 8: not cheap making sure that the show goes off without
• 9:20
  Speaker 8: a hitch.
• 9:21
  Speaker 2: I wanted to ask you, have you heard anything from them?
• 9:24
  Speaker 2: Have you followed up or have they followed up any.
• 9:28
  Speaker 8: No, And I'm not at the mode where I want
• 9:32
  Speaker 8: to be the gripey woman because I want to be writing,
• 9:37
  Speaker 8: at least for now, the nice woman.
• 9:40
  Speaker 2: Well, yeah, it doesn't hurt though, just to call them
• 9:42
  Speaker 2: and say, you know, we do a show and I'm
• 9:45
  Speaker 2: just trying to figure out where we're at and they
• 9:49
  Speaker 2: might forget about you.
• 9:51
  Speaker 8: Well, you know I did tell them that, I tell
• 9:55
  Speaker 8: them this wasn't for fun. This was for business. But
• 9:58
  Speaker 8: I bet you they heard that from from everyone. But
• 10:01
  Speaker 8: I think it's a bit pretty mad to call him
• 10:06
  Speaker 8: and bug him.
• 10:08
  Speaker 2: Yeah, well, I hope they take good care of you.
• 10:11
  Speaker 2: Plus it'll be kind of nice because you get to
• 10:12
  Speaker 2: see the fiber Optic version and.
• 10:15
  Speaker 8: They believe me and believe me, I know, when the
• 10:18
  Speaker 8: up to any on this stuff?
• 10:21
  Speaker 2: Yeah, all right, Well anything about people contacting us with
• 10:30
  Speaker 2: questions and ideas, susy.
• 10:36
  Speaker 11: Well, one of the things that I look forward to
• 10:41
  Speaker 11: is when we get when I get fiber Optic installed,
• 10:46
  Speaker 11: and then we will have we will be doing live
• 10:49
  Speaker 11: Rumble shows, so.
• 10:52
  Speaker 8: I'm going to be personally pushing that. Really hard to
• 10:56
  Speaker 8: follow us on Rumble. It's free. It's also a speech
• 11:00
  Speaker 8: format where YouTube kind of shutters free speech and shuts
• 11:07
  Speaker 8: you down. So with Rumble, those who are familiar, we
• 11:11
  Speaker 8: do have a community chat option, So as soon as
• 11:19
  Speaker 8: we get that going with fiber op they installed here,
• 11:24
  Speaker 8: then we're going to be encouraging y'all to get involved,
• 11:29
  Speaker 8: you know, ask your questions live on the show through
• 11:33
  Speaker 8: the chat on Rumble.
• 11:35
  Speaker 10: Yeah, that'd be great.
• 11:37
  Speaker 2: I don't know if you saw it, and I'm not
• 11:39
  Speaker 2: thoroughly sure how I did it, But we did post
• 11:43
  Speaker 2: on Rumble last week and it says only on my feed,
• 11:50
  Speaker 2: which I don't understand that. I'm not sure what that
• 11:54
  Speaker 2: means only my feed? Does that mean anybody can see it?
• 11:58
  Speaker 2: Or what? I don't know.
• 12:01
  Speaker 8: I'll have to look at that.
• 12:03
  Speaker 10: Bill, you know, all that technical stuff.
• 12:05
  Speaker 2: What do you think?
• 12:07
  Speaker 9: I don't know what people start talking about feed. I
• 12:10
  Speaker 9: worry about corn price.
• 12:11
  Speaker 5: And.
• 12:14
  Speaker 9: You know it's either that or or they need new shoes.
• 12:18
  Speaker 9: It's hard to tell on sometimes on the exactly what
• 12:21
  Speaker 9: everybody's saying.
• 12:24
  Speaker 10: All right, well, what do you what do you think about?
• 12:26
  Speaker 2: Uh?
• 12:27
  Speaker 10: Them reaching out to us for questions?
• 12:29
  Speaker 9: And yeah, I think that if there's a there's a
• 12:34
  Speaker 9: place for that. And I think that that some of
• 12:37
  Speaker 9: the some of the questions can be answered pretty quickly
• 12:43
  Speaker 9: and and some of them not. I you know, I
• 12:47
  Speaker 9: have to talk to a former patient. I guess, well
• 12:53
  Speaker 9: it was before the fourth so, but I think it
• 12:56
  Speaker 9: was after last show anyway, there talking about where he
• 13:01
  Speaker 9: was with his relationship and and how that was going,
• 13:06
  Speaker 9: and having of course known known him for several years
• 13:10
  Speaker 9: and watched a lot of behavioral patterns, it was fairly
• 13:13
  Speaker 9: easy to kind of catch back up to what he
• 13:17
  Speaker 9: was asking and and to deal with it. I think
• 13:21
  Speaker 9: you know, certainly from my aspect, it's sometimes it's it's
• 13:26
  Speaker 9: uh a little difficult to adequately address the question without
• 13:33
  Speaker 9: having some kind of of the background. But I think
• 13:38
  Speaker 9: there are exceptions to that, and that would be the
• 13:41
  Speaker 9: that would hopefully be the be the environment that we
• 13:44
  Speaker 9: were dealing with. That was a political answer.
• 13:47
  Speaker 2: How they do.
• 13:50
  Speaker 8: It?
• 13:51
  Speaker 10: Did great?
• 13:52
  Speaker 2: All those that are voting for Bill raise your hand. Yeah,
• 13:55
  Speaker 2: there's quite a few, quite a few. And you know,
• 14:00
  Speaker 2: ladies and gentlemen, if you've got ideas that you'd like
• 14:04
  Speaker 2: us to talk about on the show, we probably won't
• 14:09
  Speaker 2: do it, but it will be nice to hear from you.
• 14:13
  Speaker 9: It's encouraging.
• 14:15
  Speaker 2: No, but it would be great if you've got ideas
• 14:18
  Speaker 2: and something you want to talk about. Bring it up.
• 14:21
  Speaker 2: If you've got some specific question for Bill, Susie or me,
• 14:26
  Speaker 2: we'll make sure you know, we'll get us answered on
• 14:29
  Speaker 2: air and give you a chance to give feedback. And
• 14:34
  Speaker 2: with zoom, we could always give somebody access to getting
• 14:43
  Speaker 2: in here. If we know they want to come on
• 14:44
  Speaker 2: the show and talk, we just have to give you
• 14:47
  Speaker 2: the link so we could always do that if you
• 14:50
  Speaker 2: have a guest or something, so that'd be good. But
• 14:53
  Speaker 2: I think it's important. There's got to be a lot
• 14:56
  Speaker 2: of people that have questions. Even though Bill and I
• 15:00
  Speaker 2: I've been teaching Susie how to cook, I'm sure there's
• 15:03
  Speaker 2: lots of questions they would have for her and how
• 15:06
  Speaker 2: she learned to do that and why she chose this
• 15:09
  Speaker 2: and that ingredient, and that would be pretty interesting, I
• 15:12
  Speaker 2: would think. And for Bill, with his experience in counseling
• 15:18
  Speaker 2: and dealing with all kinds of problems, they may have
• 15:23
  Speaker 2: a question on you know, how would you handle this,
• 15:26
  Speaker 2: What should I do?
• 15:27
  Speaker 10: What should I look for? And with me it could
• 15:33
  Speaker 10: be anywhere all around.
• 15:35
  Speaker 2: I mean, you know, there's just no there's no question
• 15:39
  Speaker 2: you can't ask us that. Between the three of us,
• 15:41
  Speaker 2: we'll figure out some kind of answer and we'll talk
• 15:43
  Speaker 2: about it on the show. And if you got suggestions
• 15:47
  Speaker 2: for shows, that would be wonderful. If you want to
• 15:51
  Speaker 2: know more about products or a particular product, we'll be
• 15:55
  Speaker 2: glad to help with that suggestions. I had a very
• 16:01
  Speaker 2: sad phone call today with somebody that was very close
• 16:07
  Speaker 2: to me in the office for many years and they
• 16:11
  Speaker 2: had moved to California for a few years because that's
• 16:16
  Speaker 2: where his job took him, in the energy corridor. And
• 16:21
  Speaker 2: then they came back and her son, grown, grown young
• 16:26
  Speaker 2: man was shot and killed in the Katie area, and
• 16:32
  Speaker 2: it was it was this devastating, and you know, even
• 16:38
  Speaker 2: even talking today, the poor lady was in tears just
• 16:43
  Speaker 2: talking about it. And it's been a little while, but
• 16:46
  Speaker 2: I told her I had seen something about it, and
• 16:50
  Speaker 2: she said she tried to contact me one time through
• 16:54
  Speaker 2: Facebook Messenger, and I told her, we don't do that,
• 16:57
  Speaker 2: I said, Facebook Messenger, and no medical texts on the
• 17:01
  Speaker 2: cell phone, just for safety's sake, because the state tells
• 17:06
  Speaker 2: us you don't want to get into that, and I
• 17:08
  Speaker 2: don't want to lose my license. So and also I
• 17:11
  Speaker 2: get a lot of scam stuff, Like I every day
• 17:15
  Speaker 2: when I check my email in the morning, there are
• 17:19
  Speaker 2: messages from people that I know are not alive anymore.
• 17:23
  Speaker 2: And I know that I don't know if it's sometimes government,
• 17:27
  Speaker 2: because I know I've had friends in law enforcement for
• 17:32
  Speaker 2: a long time, and I hate the words law enforcement.
• 17:34
  Speaker 2: I like better at public service. And you know, things
• 17:39
  Speaker 2: like the FBI and all those organizations set up stings
• 17:44
  Speaker 2: and they throw the bait out there and try to
• 17:47
  Speaker 2: get people to do the wrong things. And I've never
• 17:50
  Speaker 2: liked that, but I'm smart enough to know that you
• 17:53
  Speaker 2: need to stay away from things you're not sure about
• 17:56
  Speaker 2: like that, and don't click on things you don't know.
• 17:59
  Speaker 2: And if you don't recognize and even if it's a
• 18:01
  Speaker 2: name you recognize, be careful because they may be dead,
• 18:06
  Speaker 2: they maybe didn't send it to you, they maybe.
• 18:08
  Speaker 10: Got hacked, so you got to be really careful.
• 18:13
  Speaker 2: But anyway, she finally got a hold of me, and
• 18:17
  Speaker 2: she was asking about supplements, and I can't talk about
• 18:23
  Speaker 2: that on a text, so I just wrote back and
• 18:26
  Speaker 2: said call me please, and then we got to talk
• 18:29
  Speaker 2: and we had a good long talk. And she was
• 18:32
  Speaker 2: somebody very very close to the office and me, and
• 18:35
  Speaker 2: a wonderful lady, wonderful patient, and losing her son was
• 18:40
  Speaker 2: just devastating. I mean, I just you know, no parents
• 18:46
  Speaker 2: should ever have to experience that. And I told her
• 18:50
  Speaker 2: there was a lot of things I could do to help,
• 18:54
  Speaker 2: you know, emotionally, because I know that you go through
• 18:57
  Speaker 2: a lot of depression and anxiety and stress, and your
• 19:03
  Speaker 2: dreanals finally run out of gas. From the up and down,
• 19:08
  Speaker 2: up and down, up and down emotions, and that's when
• 19:11
  Speaker 2: you're really struggling. So I told her I could help
• 19:14
  Speaker 2: and gave some suggestions, and then she had some questions
• 19:18
  Speaker 2: about some other stuff that we talked about that. But
• 19:21
  Speaker 2: it was really nice to reconnect. But it was a
• 19:24
  Speaker 2: very sad thing to have to hear about what happened
• 19:27
  Speaker 2: to her son. I just very sad. I felt my
• 19:32
  Speaker 2: heart just broke. But you know, unfortunately, bad things happen
• 19:38
  Speaker 2: in this world and I will never understand why like that.
• 19:43
  Speaker 2: But anyway, I think it's a great idea. You guys
• 19:47
  Speaker 2: got show ideas, you got questions, you got suggestions, you
• 19:54
  Speaker 2: name it.
• 19:54
  Speaker 10: The floor will be yours.
• 19:56
  Speaker 2: You can ask us about anything, talk to us about anything.
• 20:00
  Speaker 2: The only thing we won't.
• 20:01
  Speaker 10: Do is argue. You're entitled to say and do, but we're.
• 20:07
  Speaker 2: Not going to argue. We don't do that. That's not
• 20:10
  Speaker 2: part of the plan, Susie anything at all.
• 20:14
  Speaker 8: And when we get live rumble I've been running and
• 20:19
  Speaker 8: they do want to participate, you know, in the in
• 20:24
  Speaker 8: the chat feature or comment feature. I don't. I think
• 20:28
  Speaker 8: you can set it up like with a nickname or something.
• 20:32
  Speaker 8: You wouldn't have to literally put your first and last
• 20:36
  Speaker 8: name in there. So that's just a little hint.
• 20:38
  Speaker 10: Yeah, that's a good idea.
• 20:39
  Speaker 2: I hadn't even thought about that, Bill, Will you think
• 20:43
  Speaker 2: about you know, like, if we get people, we'll be
• 20:46
  Speaker 2: live on Rumble here probably in the next few weeks,
• 20:50
  Speaker 2: I think, and.
• 20:53
  Speaker 10: People want to come in on the chat room.
• 20:56
  Speaker 2: Do you have, like right now, Bill on zoom, do
• 21:00
  Speaker 2: you have the screen that shows all of us? Well, yes, okay,
• 21:07
  Speaker 2: so if you go down to the bottom where it
• 21:09
  Speaker 2: says participants, you would see me, you and Susie over
• 21:13
  Speaker 2: in the right hand corner, and then on the top
• 21:15
  Speaker 2: of the screen it should say me, Susie and you. Yes, okay, excellent.
• 21:25
  Speaker 2: You know he's holding out on a Susie's probably builds
• 21:28
  Speaker 2: his own computer in the background.
• 21:30
  Speaker 11: Yeah, he's a tech genius, probably inno.
• 21:36
  Speaker 2: Well, you know, he doesn't talk about it much, but
• 21:38
  Speaker 2: him and I talked recently. He ran the maintenance department
• 21:44
  Speaker 2: for some people that he knew on an island for
• 21:48
  Speaker 2: the hotel resort.
• 21:51
  Speaker 10: So don't let him fool you.
• 21:53
  Speaker 2: About not knowing nothing about fixing and repairing and text stuff.
• 21:57
  Speaker 10: He probably knows a lot, so but I'm glad we
• 22:04
  Speaker 10: got a great team.
• 22:05
  Speaker 2: Susie is a whiz kid at the computers and the
• 22:09
  Speaker 2: phones and all that stuff. She said, Hunley will come
• 22:12
  Speaker 2: home and get you get the phone to do something,
• 22:15
  Speaker 2: and he just gives it to her. How about you, Bill,
• 22:21
  Speaker 2: Have you mestered the phone in the computer?
• 22:23
  Speaker 10: Pretty good?
• 22:26
  Speaker 9: I know how to turn it on, I know how
• 22:28
  Speaker 9: to shut it off. And there's a nice little box
• 22:30
  Speaker 9: down here in the lower right hands corner that says leave.
• 22:33
  Speaker 9: Should I click on that?
• 22:37
  Speaker 8: Don't you?
• 22:37
  Speaker 2: Damn?
• 22:39
  Speaker 9: Okay? Well, I don't know. I just know I doc
• 22:45
  Speaker 9: has created this illusion that I know anything about computers.
• 22:48
  Speaker 9: And twenty years I sort of twenty years ago, thirty
• 22:51
  Speaker 9: years away, thirty five years ago. Now I sort of did,
• 22:54
  Speaker 9: but I moved on to other things, and I don't
• 22:58
  Speaker 9: don't much mess with it. Just got too complicated too fast.
• 23:02
  Speaker 9: And if you're not seven or eight years old and
• 23:04
  Speaker 9: growing up with this joke, it's a holder for problem.
• 23:08
  Speaker 2: Well you know what it was.
• 23:10
  Speaker 8: It was a simpler, simpler life like in the middle
• 23:15
  Speaker 8: eighties when we had you know, like you know, IBM
• 23:18
  Speaker 8: finally came out with like a personal desktop. Of course,
• 23:22
  Speaker 8: it wasn't attached to the internet. Very very basic accounting
• 23:28
  Speaker 8: software is what I used, and you know, hoped that
• 23:33
  Speaker 8: the first time I ever sit down at one, I thought,
• 23:37
  Speaker 8: you know, I'm gonna I'm gonna blow this thing up.
• 23:39
  Speaker 8: But that's where not you know, the IBM desktop costs
• 23:44
  Speaker 8: ten thousand dollars. Yeah, just after the Stone Age.
• 23:52
  Speaker 2: Well, I remember I got out of the Navy and
• 23:56
  Speaker 2: I went to a job interview at a company called Girls,
• 24:00
  Speaker 2: Big Computer company, but back then almost nobody had a
• 24:05
  Speaker 2: home computer. And the first thing they did was give
• 24:10
  Speaker 2: me this boolean algebra test. Well, I had just did
• 24:15
  Speaker 2: all that in the Navy, in the Navy Electrical Electronic school,
• 24:20
  Speaker 2: and it was all this stuff and I'm sure you
• 24:22
  Speaker 2: guys both know about it. A little is like and
• 24:27
  Speaker 2: a R and R and these different logics and so
• 24:31
  Speaker 2: you start at one end with an input and then
• 24:34
  Speaker 2: by knowing what those things do.
• 24:37
  Speaker 10: You know what kind of output you're going to have.
• 24:39
  Speaker 2: And I took that test and fresh out of the Navy,
• 24:43
  Speaker 2: fresh in my mind, and they were very impressed with that.
• 24:47
  Speaker 2: But at that time they didn't have any openings in
• 24:50
  Speaker 2: the area for somebody like me that didn't know anything
• 24:53
  Speaker 2: else about computers. But it was fun. And what I've
• 25:01
  Speaker 2: noticed too, you stay good at what you do every day,
• 25:07
  Speaker 2: and like you said, Bill, if you get away from it,
• 25:11
  Speaker 2: it kind of leaves you. Like when I was at
• 25:13
  Speaker 2: Budweiser Anheuser Bush, we had programmable logic controllers by Alan Bradley,
• 25:20
  Speaker 2: and basically they were a computer interfaced with real world
• 25:25
  Speaker 2: stuff and they could control valves and solenoids and everything.
• 25:30
  Speaker 2: And I was really into that back then, and we
• 25:33
  Speaker 2: did it every day. It was our life bread. But
• 25:37
  Speaker 2: then I got away from it, and probably now I
• 25:40
  Speaker 2: couldn't do any of it anymore because it's gone light
• 25:44
  Speaker 2: years ahead of where I was. But you know, I
• 25:46
  Speaker 2: was thinking the other day, I'm glad we grew up
• 25:50
  Speaker 2: without cell phones and home computers.
• 25:54
  Speaker 10: I think we had a better life growing up.
• 25:58
  Speaker 8: Yeah, I've been thinking about that a lot lately, and
• 26:01
  Speaker 8: I'm seeing not a lot, but a little bit of
• 26:06
  Speaker 8: people like going to a pawn shop or you know,
• 26:10
  Speaker 8: a swat meat or vintage store or whatever and just
• 26:14
  Speaker 8: buying an old school television and you know, hopefully it works,
• 26:20
  Speaker 8: and a VCR and then you can buy VHS tapes
• 26:26
  Speaker 8: all over the place for a dollar or less, and
• 26:30
  Speaker 8: that's how they're raising their family.
• 26:33
  Speaker 2: I like that. I saw a show the other day
• 26:37
  Speaker 2: and I started out in TV and radio electronics at
• 26:41
  Speaker 2: a junior college while I was a senior in high school,
• 26:44
  Speaker 2: so it was very interesting to me.
• 26:46
  Speaker 10: But this show was.
• 26:49
  Speaker 2: On one of the Roku channels and it was the
• 26:54
  Speaker 2: men who created you know, television and radio and all
• 26:59
  Speaker 2: that stuff. And these guys were unbelievable. There was no
• 27:04
  Speaker 2: parts you could go get. How they figured out to
• 27:07
  Speaker 2: make a vacuum tube, how they figured out to get
• 27:12
  Speaker 2: a line across the screen and then figured out later
• 27:16
  Speaker 2: to make it right over and over and over, so
• 27:19
  Speaker 2: you came over with a picture. It's unbelievable the gifts
• 27:24
  Speaker 2: these guys had and hard and you know, like you said,
• 27:29
  Speaker 2: you couldn't run to the store like we could now
• 27:32
  Speaker 2: and get parts. But even all this education and stuff
• 27:37
  Speaker 2: I had in that field, there's no way I could
• 27:42
  Speaker 2: have come up with a TV or radio like these
• 27:44
  Speaker 2: guys were doing. It's just like they had a gift
• 27:48
  Speaker 2: from God that let them see something nobody else could see.
• 27:53
  Speaker 2: So it was pretty amazing. And so I think you're right, Bills.
• 27:57
  Speaker 2: You know, you get away from all that stuff, and
• 28:01
  Speaker 2: it's it's hard. That's why when people retire. I think
• 28:04
  Speaker 2: retirement's tough because they're not dealing with the everyday stuff.
• 28:09
  Speaker 2: They don't feel like they're learning, and they feel like
• 28:12
  Speaker 2: things are leaving them advancing on and uh, that could
• 28:17
  Speaker 2: be pretty depressing. Yep, did you did you see a
• 28:25
  Speaker 2: lot of that and people that retired. I know I
• 28:27
  Speaker 2: had a lot of patients that were worried about the
• 28:30
  Speaker 2: husband retiring because he didn't have no hobbies and they
• 28:33
  Speaker 2: didn't want him around all day.
• 28:36
  Speaker 9: Yeah, somewhat. It's actually that's part of what I was
• 28:40
  Speaker 9: going to talk about it a little bit, was so
• 28:44
  Speaker 9: the changes that happened after after you quit doing what
• 28:52
  Speaker 9: you've been doing for thirty or forty years, it's it's
• 28:56
  Speaker 9: it's a more substantial change than most folks have any idea, idea.
• 29:02
  Speaker 9: It's going to be coming up at them and it
• 29:04
  Speaker 9: makes it very difficult. And then, yes, you're right about spouses.
• 29:11
  Speaker 9: All of a sudden, you know, somebody's used to being
• 29:13
  Speaker 9: around the house pretty much all day by themselves, and
• 29:18
  Speaker 9: now you got somebody hanging around wondering what you're doing.
• 29:21
  Speaker 9: And it's like being having a five year old help
• 29:24
  Speaker 9: and you do something. It's uh, yeah, it's a problem.
• 29:28
  Speaker 9: It's uh something I think that you know, a lot
• 29:32
  Speaker 9: of us look at retirement is something somebody was said,
• 29:38
  Speaker 9: it's our golden years. But the problem with our golden
• 29:41
  Speaker 9: years is that they're tarnished and they rarely come out
• 29:45
  Speaker 9: that we're looking like that what we're expecting. And I've
• 29:48
  Speaker 9: heard so many people say, if I had any idea
• 29:51
  Speaker 9: this is going to be the way it was, I
• 29:52
  Speaker 9: never would have quit working. Most of the times you
• 29:55
  Speaker 9: don't have a choice. Most of the times you reach
• 29:57
  Speaker 9: an age limit, you're done. Yeah, they can't keep you
• 30:02
  Speaker 9: hanging on forever. There's too many young people coming up underneath,
• 30:06
  Speaker 9: and they got to move you on. And and the
• 30:10
  Speaker 9: feeling of becoming left behind and living on the periphery,
• 30:18
  Speaker 9: moving farther and farther out on the edge of away
• 30:20
  Speaker 9: from what's going on, is a real problem for most folks.
• 30:25
  Speaker 2: Yeah. Now, my idea dream, ideal dream would be to
• 30:29
  Speaker 2: move up on a lake and not have the weather
• 30:35
  Speaker 2: where it's two hundred degrees in the summer and not
• 30:39
  Speaker 2: fifty below in the winter. We had one hundred and
• 30:43
  Speaker 2: nine one day, it was one hundred and nine point
• 30:46
  Speaker 2: seven and one day was one hundred and nine point
• 30:49
  Speaker 2: two with my censor out there in the sun and
• 30:54
  Speaker 2: you know, not cool now my front yard right now,
• 30:58
  Speaker 2: so they'd eight degrees, so I'm living in the front yard.
• 31:02
  Speaker 2: But it is. It is difficult for people when when
• 31:09
  Speaker 2: you feel like life's passed you up. And like this
• 31:13
  Speaker 2: one case, her husband drove all of us nuts when
• 31:18
  Speaker 2: he came in as a patient. It was always a
• 31:21
  Speaker 2: rough time. He was just difficult. He didn't mean to be,
• 31:24
  Speaker 2: but he was. And she said one time, you know,
• 31:28
  Speaker 2: he doesn't have any hobbies and I've got my routine,
• 31:31
  Speaker 2: and he wants to retire.
• 31:33
  Speaker 10: She said she didn't.
• 31:34
  Speaker 2: Want him to.
• 31:38
  Speaker 10: All right, guys, anything before we go to break.
• 31:44
  Speaker 2: All right, Well, ladies and gentlemen, this is doctor Cooper's
• 31:47
  Speaker 2: Natural Health dours. It's the eighth of July. And like
• 31:51
  Speaker 2: I said, I hope on the fourth you had a
• 31:53
  Speaker 2: little bit of a fifth I know I did, and
• 31:56
  Speaker 2: a good cigar. And they didn't shoot too many fire
• 32:00
  Speaker 2: works off around here. That was kind of different. Susie
• 32:03
  Speaker 2: went and saw a whole bunch. That's kind of cool.
• 32:07
  Speaker 2: But I was glad because my puppy. I don't know
• 32:10
  Speaker 2: how he would have reacted, and I didn't want him
• 32:12
  Speaker 2: to go crazy here in all the fireworks. So and
• 32:16
  Speaker 2: it's nice not to be woke up all night long
• 32:18
  Speaker 2: with fireworks going off. So that was good. But anyway,
• 32:23
  Speaker 2: please listen to our sponsors. Susie Bill and myself will
• 32:28
  Speaker 2: be right back.
• 32:35
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• 33:13
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• 33:19
  Speaker 5: That's new Manna dot com and you m a n
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• 33:24
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• 34:09
  Speaker 12: Hello, missus Johnson, you self righteous woman, Sunday school teacher?
• 34:20
  Speaker 12: What brings you out slumming? Do you reckon a preacher?
• 34:28
  Speaker 6: What a proof?
• 34:28
  Speaker 9: Where you are.
• 34:31
  Speaker 12: Standing here using with a fact slide Christian in a
• 34:35
  Speaker 12: neighborhood bar. Well, yes that's my bottle, and yes that's
• 34:43
  Speaker 12: my glass, and I see your eye falling this pretty
• 34:50
  Speaker 12: young glass. It ain't none off your business. But yes
• 34:58
  Speaker 12: she's with me, and we don't need no sermon, you
• 35:03
  Speaker 12: self righteous woman. Just let us be.
• 35:08
  Speaker 6: The Lord Nosi.
• 35:09
  Speaker 12: I'm breaking, I'm running around.
• 35:15
  Speaker 2: And you don't need.
• 35:16
  Speaker 5: Your loud out.
• 35:19
  Speaker 12: And forming the town. The Lord knows I sinning, and
• 35:26
  Speaker 12: I'm sinning.
• 35:27
  Speaker 3: Ain't right.
• 35:30
  Speaker 12: Letting me and the good Lord. I'm gonna have us
• 35:33
  Speaker 12: a good talk later tonight. Goodbye, missus Johnson, you self
• 35:49
  Speaker 12: righteous pity. I don't need your preaching, and I don't
• 35:56
  Speaker 12: need your pity, So go back to bodever you Hippop Princeton.
• 36:07
  Speaker 5: And when I.
• 36:07
  Speaker 12: Talked to Heaven, be nice and I'll put in a
• 36:11
  Speaker 12: good word for you.
• 36:15
  Speaker 2: All Right, we are back. I think I know her.
• 36:19
  Speaker 2: Welcome to Doctor Cooper's Natural Health Hours. I thought that
• 36:22
  Speaker 2: was a funny song I had to play. It reminded
• 36:26
  Speaker 2: me of those women that caused us prohibition and made
• 36:31
  Speaker 2: drinking illegal and organized crime rose to the top. They
• 36:36
  Speaker 2: really did us good.
• 36:38
  Speaker 10: But anyway, we are back.
• 36:39
  Speaker 2: Welcome back to Doctor Cooper's Natural Health Hours. We got
• 36:42
  Speaker 2: Susie and Bill, and this is the time of the
• 36:45
  Speaker 2: show where sometimes we do jokes, and sometimes we do
• 36:51
  Speaker 2: one liners from famous people that were funny. We had
• 36:56
  Speaker 2: to cut back on the jokes a little because Susie
• 36:58
  Speaker 2: and Bill kept falling out of their chairs. It was
• 37:00
  Speaker 2: just too much for him. But we started reading this
• 37:04
  Speaker 2: thing from my family history from I believe great great
• 37:09
  Speaker 2: great aunt Bessie and Buchanan Hoskins. And we left off
• 37:15
  Speaker 2: last week, and so we're going to pick up there
• 37:17
  Speaker 2: in just a minute. But Susie, did you have anything
• 37:19
  Speaker 2: before we jump into that?
• 37:21
  Speaker 6: Nope?
• 37:23
  Speaker 2: Bill, Oh, go for it, all right. And the next
• 37:27
  Speaker 2: thing we had on here was how to make wooden barrels.
• 37:33
  Speaker 2: What they did? The old wooden barrel had its many
• 37:38
  Speaker 2: uses on the farm. The construction of them was very simple.
• 37:47
  Speaker 2: It was composed of staves, head bottom and hoops. I
• 37:52
  Speaker 2: do not know what a stave is, does anybody?
• 37:57
  Speaker 8: It's the usually made out of oak. Okay, okay, So
• 38:04
  Speaker 8: it's you know, the the hoops hold the stays together, Okay,
• 38:12
  Speaker 8: together like slants.
• 38:13
  Speaker 10: Oh so both of you, both of you just happened
• 38:17
  Speaker 10: to know. And I don't thank you guys a.
• 38:19
  Speaker 2: Lot with.
• 38:22
  Speaker 9: Any old time.
• 38:23
  Speaker 4: Yeah.
• 38:23
  Speaker 2: They just love gagging up on because and you know
• 38:27
  Speaker 2: it's just not right, all right. So some were used
• 38:31
  Speaker 2: to catch rain water by placing a long board under
• 38:36
  Speaker 2: the eve and slanting it into the barrel. One was
• 38:40
  Speaker 2: used for sour kraut there you go, and one for
• 38:45
  Speaker 2: salt brine pickles. A barrel tilted at the right slant,
• 38:54
  Speaker 2: properly braced and filled with hot water was ideal for
• 38:59
  Speaker 2: a skald hogs. After the hog was slipped in for
• 39:04
  Speaker 2: several minutes, the hair would slip off easily. There was
• 39:09
  Speaker 2: a barrel for sorgum molasses. There was also other kinds
• 39:14
  Speaker 2: of barrels used on the farm. The flour and salt
• 39:18
  Speaker 2: barrels for different type of wood and did not stand
• 39:22
  Speaker 2: up under the wear and tear of regular rain barrel.
• 39:27
  Speaker 2: Small cakes were made of this same material. Nails to
• 39:32
  Speaker 2: be sold were shipped in these kegs to merchants, but
• 39:37
  Speaker 2: people also bumped the cake. Grandmother used a nail cake
• 39:47
  Speaker 2: to hold her socks. It was covered inside and outside
• 39:53
  Speaker 2: with pretty flowered material. The lid was also covered. This
• 39:59
  Speaker 2: was rolled out on darning days besides her chair and
• 40:04
  Speaker 2: rolled back when darning was finished. Now, darning was like
• 40:09
  Speaker 2: knitting are repairing, right, So.
• 40:14
  Speaker 8: Yeah, darning. I watched it one time. Literally someone was
• 40:21
  Speaker 8: darning a sweater, so you would use yarn. But it's
• 40:27
  Speaker 8: interesting because they'll go vertical and then they'll go horizontal
• 40:35
  Speaker 8: and they'll take that needle and literally just with precision
• 40:40
  Speaker 8: go in and out, in and out like a like
• 40:43
  Speaker 8: a basket. Weave well until until you have a patch
• 40:50
  Speaker 8: hopefully that that matches closely. Now, socks, well, if they
• 40:54
  Speaker 8: were woven socks, but you know, I try, I'd probably
• 41:00
  Speaker 8: about ten years ago going, oh, thisesu is a perfectly
• 41:03
  Speaker 8: good pair of socks. I am not throwing these socks away.
• 41:08
  Speaker 8: My inner grandmother wasn't coming out, my inner great grandmother.
• 41:16
  Speaker 8: And so I sit there and tried to darn socks,
• 41:20
  Speaker 8: and I was really proud of myself. And then how
• 41:23
  Speaker 8: he puts them all and he goes, it's great that
• 41:25
  Speaker 8: these socks don't have holes on him. But this patch
• 41:29
  Speaker 8: that you did this repair, it kind of irritates my
• 41:33
  Speaker 8: foot when I walk, and I'll just win, okay, no more?
• 41:39
  Speaker 2: All right, Well, she said, well they were done darning,
• 41:43
  Speaker 2: they would roll the barrel back. Some barrels were turned
• 41:48
  Speaker 2: down for hen's nest. When a barrel became leaky, the
• 41:53
  Speaker 2: staves were made into a hammock. Two holes were bored
• 41:58
  Speaker 2: in each end of the stave, and a rope was
• 42:02
  Speaker 2: run through these holes, fastened securely. The staves were placed
• 42:06
  Speaker 2: about three inches apart until the hammock was the right length.
• 42:11
  Speaker 2: It was hung between two convenient shade trees. This provided
• 42:15
  Speaker 2: comfortable loafing place. Sheep sorrow pie pick the pink flowered
• 42:24
  Speaker 2: sheep sorrow use a lemon pie recipe, but use shredded
• 42:30
  Speaker 2: sheep sorrow in place of lemon. This pie has a
• 42:34
  Speaker 2: tart luscious flavor similar to real lemon pie. Roast goose.
• 42:43
  Speaker 2: On the day before Christmas. Kill a fat goose and
• 42:47
  Speaker 2: dress it. Can't have it run around naked. Wash it
• 42:51
  Speaker 2: well in the dishpan of hot soapy water, Dry it
• 42:56
  Speaker 2: thoroughly and hang it up in the woodshed overnight. Early
• 43:00
  Speaker 2: next morning, mesh a kettle of potatoes and cream and butter,
• 43:06
  Speaker 2: a cup of chopped onions, salt and pepper, and stuff
• 43:11
  Speaker 2: the potatoes into the goose and so it shut. Rub
• 43:16
  Speaker 2: the skin with salt, pepper and sage. Put goose in
• 43:21
  Speaker 2: a not too hot oven as it bakes. Dip out
• 43:26
  Speaker 2: the grease every hour so and save the fat.
• 43:31
  Speaker 10: Use for cold on the lungs or shoes.
• 43:36
  Speaker 2: Eye wash. Take three fresh aches and break them into
• 43:43
  Speaker 2: a quart of clean, cold rain water.
• 43:46
  Speaker 10: Stir until thoroughly mixed. Bring to a boil on a
• 43:51
  Speaker 10: slow fire, stirring often. How do you make a fire slow?
• 43:58
  Speaker 2: I'm not sure about that.
• 44:01
  Speaker 10: Anyway.
• 44:05
  Speaker 2: Add half an ounce of sulfate of zinc white vitriol.
• 44:12
  Speaker 2: Continue boiling for two minutes, and then set it off
• 44:16
  Speaker 2: the fire. Take the curd that settles to the bottom
• 44:22
  Speaker 2: and apply to the eye. At night, with a bandage.
• 44:26
  Speaker 2: It will speedily draw out all the fever and soreness.
• 44:30
  Speaker 2: Strain the liquid through a cloth and use for be
• 44:35
  Speaker 2: the thing I occasionally all right gourds. Gourds were raised
• 44:45
  Speaker 2: for household needs such as dippers, drinking water, containers for
• 44:50
  Speaker 2: fat and salt, and other utensils. For containers and utensils,
• 44:57
  Speaker 2: the handles were removed around circle was cut out and
• 45:03
  Speaker 2: then scraped, washed and dried before using scrub mops. Wet
• 45:13
  Speaker 2: mops to scrub floors were made as follows. Take a
• 45:17
  Speaker 2: board about fifteen inches in length eight inches in width
• 45:22
  Speaker 2: and bore a auger hole about three inches apart all
• 45:26
  Speaker 2: over the board. Soak corn husk in the water to soften.
• 45:33
  Speaker 2: Twist the husk and push through the holes until the
• 45:37
  Speaker 2: board is completely covered. Oh no, insert a handle in
• 45:42
  Speaker 2: one of the holes and it's ready to go. You
• 45:46
  Speaker 2: need to fit right in, sissy, I can see you
• 45:48
  Speaker 2: sweeping out them.
• 45:50
  Speaker 8: No, I'm not giving up my steam mop all right?
• 45:55
  Speaker 2: Then brooms broom Corn was raised on the farm and
• 46:00
  Speaker 2: all the brooms were made in the home. The seeds
• 46:04
  Speaker 2: were scraped from the long sweep with a sharp knife.
• 46:09
  Speaker 2: The amount of corn needed to make a good broom
• 46:13
  Speaker 2: was put into the bucket of warm water to soften
• 46:18
  Speaker 2: the stem and so it could be easily handled. A
• 46:22
  Speaker 2: rope was fastened to the rafter of the porch. The
• 46:26
  Speaker 2: end of the rope was tied securely to a board.
• 46:30
  Speaker 2: This became a treatle for the foot to bear weight
• 46:34
  Speaker 2: to press the socks flat on the broom handle. I
• 46:38
  Speaker 2: don't know what a treatyle is either. The softened corn
• 46:42
  Speaker 2: was placed in layers around the broomstick, then tied securely
• 46:47
  Speaker 2: with a string cord. Another layer was placed on top
• 46:51
  Speaker 2: of the first and tied in the same manner. The
• 46:55
  Speaker 2: center of the rope went around the stalks in a
• 46:59
  Speaker 2: loop and was held tight by pressure of the foot
• 47:02
  Speaker 2: on the board below. A stout wire was drawn around
• 47:08
  Speaker 2: the stalks and twisted to hold them in shape. The
• 47:15
  Speaker 2: rope was in unwound and the broom released. It was
• 47:22
  Speaker 2: then taken to the chopped block and trimmed at the
• 47:25
  Speaker 2: sweep end. It was sewed several times with strong cord
• 47:32
  Speaker 2: four or five inches below the handle. Now Here we go.
• 47:36
  Speaker 2: Tonic sorgum molasses was another important item in the diet
• 47:43
  Speaker 2: of the pioneers. It was used as tonic and spring
• 47:47
  Speaker 2: by mixing sulfur with the molasses and taking spoonfuls. I
• 47:55
  Speaker 2: do not know how long one.
• 47:58
  Speaker 10: Had to continue the treatment.
• 48:03
  Speaker 2: Yeast. Grandmother made her own yeast for bread making. Some
• 48:09
  Speaker 2: of this yeast was made from hops which she had.
• 48:14
  Speaker 10: Grown on the farm.
• 48:15
  Speaker 2: Grandma was making beer. I don't care what they say.
• 48:19
  Speaker 2: In the fall of the hops were picked and dried.
• 48:23
  Speaker 2: Yeast was made as follows. One quart of water to
• 48:27
  Speaker 2: one pint of hops. Simmer until the strength is out
• 48:32
  Speaker 2: about twenty minutes. Use the strained liquid and corn meal
• 48:37
  Speaker 2: to make a mush when cool, working more corn meal,
• 48:43
  Speaker 2: and then pat into little cakes. Dry cakes on plates
• 48:48
  Speaker 2: than store that was kind of cool. Salt rising bread.
• 48:58
  Speaker 2: Take one cup mild and bring to a boil. Stir
• 49:03
  Speaker 2: in two tablespoons of corn meal. Set in a warm
• 49:06
  Speaker 2: place to lighting. Next morning, thin mixture with warm water.
• 49:11
  Speaker 2: Add two to three tablespoons of flour, one teaspoon of salt,
• 49:15
  Speaker 2: and stir. Set in a warm place and it will
• 49:19
  Speaker 2: rise quickly. Take two quarts of flour, one tablespoon of lard,
• 49:25
  Speaker 2: one teaspoon of soft dough. Need well. Place dough in
• 49:31
  Speaker 2: a well greased pan, quite light put it in an
• 49:35
  Speaker 2: oven to bake.
• 49:37
  Speaker 10: Salt rising bread can be ready in the morning and ready.
• 49:43
  Speaker 2: To bake for supper. Copied from Grandma's cookbook sixty years
• 49:48
  Speaker 2: ago at the age of nine by Bessie and Buchanan.
• 49:53
  Speaker 2: All Right, egg butter, I never heard of that. Bring
• 49:56
  Speaker 2: to a boil one pint of sorgum. Have two well
• 50:01
  Speaker 2: beaten eggs. Add a bit of nutmeg or cinnamon to
• 50:08
  Speaker 2: the sorgum, and stir in quickly as it boils up
• 50:12
  Speaker 2: at a pinch of soda, as this will cut the
• 50:15
  Speaker 2: two strong tastes of the sorgum. Starch. Her starch was
• 50:22
  Speaker 2: made from flour or potatoes. She preferred potatoes, as flour
• 50:27
  Speaker 2: turned the clothes. Yellow. Potatoes were washed fields scraped in
• 50:32
  Speaker 2: small amounts of water. Do this every day until the
• 50:36
  Speaker 2: water is clear. Pour off the water, collect the starch
• 50:40
  Speaker 2: in a bag, Tie it up and set it in
• 50:42
  Speaker 2: the sun for a few days. Open the bag and
• 50:45
  Speaker 2: place the starch on dishes.
• 50:47
  Speaker 9: To dry.
• 50:49
  Speaker 2: Corn cobs syrup now that I never heard of. Boil
• 50:54
  Speaker 2: one dozen clean corn cobs. Red ones are the best
• 50:59
  Speaker 2: from one to two two hours, and enough water to
• 51:01
  Speaker 2: leave one pint of liquid. When done. Strain and add
• 51:05
  Speaker 2: two pounds of brown sugar. Boil until the preferred thickness
• 51:10
  Speaker 2: is reached. Some prefer a thick syrup. Some prefer to
• 51:14
  Speaker 2: thin acrn bread. Now now I'm not a squirrel. The
• 51:19
  Speaker 2: acorns were processed by long cooking in wood ashes. To
• 51:24
  Speaker 2: remove the bitter taste. Shell acorns and place in a
• 51:29
  Speaker 2: pot cover with water. Add one half teaspoon of soda
• 51:34
  Speaker 2: for each quart of water. Boil until soft, washed through
• 51:39
  Speaker 2: three or four ringings. This washing also removes the bitter taste.
• 51:47
  Speaker 2: Spread on plates. To dry grind into food chopper, take
• 51:55
  Speaker 2: one cup each of barley flour and corn meal, three
• 52:01
  Speaker 2: cups of acorn flour, one half cup of brown sugar,
• 52:05
  Speaker 2: one teaspoon of salt, two cups of buttermilk, one teaspoon
• 52:10
  Speaker 2: of butter, one tablespoon of melted fat, and mix into
• 52:14
  Speaker 2: a loaf. Bake one hour moderate oven, dark but delicious. Homony,
• 52:22
  Speaker 2: A good winter dish was Homony made from selected white corn.
• 52:27
  Speaker 2: The corn husk were removed by boiling the grains and
• 52:31
  Speaker 2: lye Oh Boy made from ashes. When the husks slipped
• 52:36
  Speaker 2: off easily from the grain of corn, it was washed
• 52:40
  Speaker 2: and rubbed by hand. Until the husk were off. The
• 52:44
  Speaker 2: corn was this washed, soaked until the water was clear.
• 52:49
  Speaker 2: Then it was placed in a large kettle and cooked
• 52:51
  Speaker 2: until tender. While cooking, water was changed quite often to
• 52:56
  Speaker 2: remove the lye as it was cooked out of the grain.
• 53:00
  Speaker 2: This homony, when cooked well done, came out as a
• 53:04
  Speaker 2: beautiful white color and delicious flavor. Many tempting dishes could
• 53:09
  Speaker 2: be made with the hominy. All right, you.
• 53:14
  Speaker 10: Guys still enjoying this or anybody board?
• 53:18
  Speaker 2: No, it's interesting? All right?
• 53:24
  Speaker 10: What were you gonna say?
• 53:25
  Speaker 8: Oh, we watched a a little documentary a few days
• 53:29
  Speaker 8: ago about the food that they ate in seventeen seventy six,
• 53:33
  Speaker 8: and some of this stuff was mentioned.
• 53:38
  Speaker 10: I can imagine.
• 53:41
  Speaker 2: When the sorghum cane was ripe in the fall, I
• 53:45
  Speaker 2: didn't know sorghum was a cane like sugar cane. The
• 53:50
  Speaker 2: fodder was stripped from the stalk. The cane heads were
• 53:54
  Speaker 2: cut off with a sharp knife. The stalks were then
• 53:57
  Speaker 2: ready to be cut and hauled to the sorgum mill. There,
• 54:02
  Speaker 2: the cane was run through two heavy rollers pressed out
• 54:06
  Speaker 2: the sap. This sap or juice was strained and poured
• 54:12
  Speaker 2: into a large flat band fitted over a furnace. The
• 54:17
  Speaker 2: juice was boiled until thick. Much skimming was required during
• 54:26
  Speaker 2: the cooking period, as green foam formed on the top
• 54:30
  Speaker 2: of the juice and it was necessary to remove it
• 54:34
  Speaker 2: or the molasses would be ruined. The boiling time was
• 54:37
  Speaker 2: approximately three hours for each ban of juice. Several barrels
• 54:43
  Speaker 2: of sorgum were made each year for home use drying
• 54:48
  Speaker 2: fruits and vegetables. Apples and peaches were peeled and cut
• 54:54
  Speaker 2: in small pieces and dried in the sun on scaffolds
• 55:00
  Speaker 2: made for this purpose. Pumpkins were cut into rounds and
• 55:05
  Speaker 2: hung on long sticks and dried. These were stored for
• 55:09
  Speaker 2: winter use. The herb garden was the sideline. The herbs
• 55:15
  Speaker 2: were dried and used for seasoning many kinds of dishes.
• 55:19
  Speaker 2: Reminiscing Grandmother always went to bed with the chickens. As
• 55:26
  Speaker 2: she would phrase it, She was up early in the
• 55:30
  Speaker 2: morning with the chickens too, and there never seemed to
• 55:35
  Speaker 2: be enough hours in the day. At grandmother's there was
• 55:39
  Speaker 2: a ten door cupboard where she kept her dishes.
• 55:46
  Speaker 10: And leftover food.
• 55:48
  Speaker 2: When I would open that door, a heavenly odor of
• 55:52
  Speaker 2: spice cakes and left over bread made by nostrils quiver
• 56:01
  Speaker 2: if thinking on these things of the past as a
• 56:06
  Speaker 2: sign of old age, and I am aging fast. I
• 56:09
  Speaker 2: love to remember a time when the sound of the
• 56:12
  Speaker 2: old coffee mill awakened me early in the morning. Oh,
• 56:17
  Speaker 2: that delicious smell of fresh ground coffee wafting into my room.
• 56:22
  Speaker 2: Now I don't know what wafting is omens of the past.
• 56:28
  Speaker 2: Never cut out a garment on Friday. To do so
• 56:33
  Speaker 2: meant one would never live to finish it. I guess
• 56:37
  Speaker 2: they're talking about pattern city.
• 56:42
  Speaker 8: Yeah, well, if they had a pattern, but a lot
• 56:46
  Speaker 8: of times they would take apart an old, worn out
• 56:50
  Speaker 8: garment by the seam and lay it out and use
• 56:54
  Speaker 8: it for a pattern for a new one, And then
• 56:57
  Speaker 8: the old garment would be used for rags or for
• 57:01
  Speaker 8: whatever was necessary.
• 57:03
  Speaker 2: How old are you? Never comb your hair after dark,
• 57:10
  Speaker 2: you will comb sorrow into your heart. Never tell your
• 57:15
  Speaker 2: dream before breakfast. If you did, your dream would come true.
• 57:27
  Speaker 2: If you put any garment on wrong side out getting dressed,
• 57:32
  Speaker 2: you were doomed to wear it that way all day,
• 57:35
  Speaker 2: and our bad luck.
• 57:37
  Speaker 10: Would surely comb.
• 57:40
  Speaker 2: If the cook made corn bread that had a rough top,
• 57:46
  Speaker 2: her future husband would be rough looking too. If the
• 57:51
  Speaker 2: bread cracked open, there would be an increase in the family.
• 57:58
  Speaker 2: If you left doe on the bread board, it meant
• 58:01
  Speaker 2: you would not be a neat housekeeper. All right, let's
• 58:07
  Speaker 2: see here. If you found a four leaf clover, it
• 58:16
  Speaker 2: was good luck sign, and if you wore it on
• 58:20
  Speaker 2: your shoe, you would marry the first good looking man
• 58:24
  Speaker 2: you met. If the walnut trees are full of walnuts,
• 58:30
  Speaker 2: it will be a cold, long winter. If a dog
• 58:35
  Speaker 2: howl on your doorstep, it's an omen of death in
• 58:40
  Speaker 2: the family. If you have company on Monday, you will
• 58:47
  Speaker 2: have a caller every day that week. If a hen crowed.
• 58:54
  Speaker 10: It was a sign of bad luck.
• 58:57
  Speaker 2: It usually was for the head, as we always at her.
• 59:03
  Speaker 2: When a cow tries to scratch her ear, it means
• 59:07
  Speaker 2: a shower is very near.
• 59:10
  Speaker 10: When it thumps.
• 59:11
  Speaker 2: Its ribs with an angry tail, look out for lightning,
• 59:15
  Speaker 2: thunder and hail. If if candle if Candlemas groundhog Day,
• 59:24
  Speaker 2: I didn't know what it was called Candlemas, be fair
• 59:27
  Speaker 2: and clear. There'll be two winters in the year. Onion
• 59:33
  Speaker 2: skin very thin, mild winters coming in onion skin thick
• 59:38
  Speaker 2: and tough.
• 59:39
  Speaker 10: Come winter, cold and rough.
• 59:43
  Speaker 2: Pale moon doth rain, red moon, doth blow, white moon,
• 59:48
  Speaker 2: doth neither rain? Are So many oldsters had their pet
• 59:53
  Speaker 2: methods of predicting whether and were quite sincere about it.
• 59:58
  Speaker 2: An expression was often used, well, he just takes the
• 1:00:03
  Speaker 2: rag off the bush. I don't know what that meant.
• 1:00:07
  Speaker 2: All right, that wraps up Aunt Bessie and Buchanan Huskins.
• 1:00:14
  Speaker 2: And that was She was born June fourteenth, eighteen ninety two,
• 1:00:20
  Speaker 2: and she wrote this, I think in nineteen thirty.
• 1:00:26
  Speaker 8: So a treatle is. I know you've seen old passion
• 1:00:32
  Speaker 8: zewing machine where you had to sit and pump the pedal,
• 1:00:36
  Speaker 8: and that's what that's what drove the mechanism. So that's
• 1:00:41
  Speaker 8: what a treatyle is.
• 1:00:42
  Speaker 2: Oh, I never heard of that, and I don't remember
• 1:00:46
  Speaker 2: when I read through there. I must have not seen that,
• 1:00:48
  Speaker 2: or I didn't know what it was.
• 1:00:50
  Speaker 10: So I moved on, Bill, What do you think.
• 1:00:55
  Speaker 9: Now? I used to have one of those old singer
• 1:00:58
  Speaker 9: machines that was driven by foot power, and that was
• 1:01:01
  Speaker 9: the way those early early singers uh ran it was
• 1:01:05
  Speaker 9: a fine sewing machine. And uh I try and remember
• 1:01:09
  Speaker 9: whatever happened to it. But yeah, the old we always
• 1:01:14
  Speaker 9: called them treadles because it was two d's, but I
• 1:01:18
  Speaker 9: think tweedle was probably the same thing. But that's how
• 1:01:23
  Speaker 9: they all worked, and that was that was really the
• 1:01:25
  Speaker 9: first mechanized sewing machine as far as I can remember,
• 1:01:28
  Speaker 9: that was available to ordinary folks.
• 1:01:33
  Speaker 2: Interesting, all right, guys, Well anything else before we go
• 1:01:37
  Speaker 2: to break and come back for Bill's weekly topic.
• 1:01:42
  Speaker 8: Well, I read one time that you could make so nat,
• 1:01:46
  Speaker 8: let me back up. Naturally occurring yeast is in the air, yes,
• 1:01:51
  Speaker 8: unless they, you know, sprayed it away. You know, maybe
• 1:01:55
  Speaker 8: uh Bill Gates has an issue with it. So what
• 1:02:00
  Speaker 8: I understand, and I've never done this is that you
• 1:02:04
  Speaker 8: can keep your apple peels and make yeast from those.
• 1:02:16
  Speaker 10: That sounds about right.
• 1:02:18
  Speaker 2: I remember the monks originally made beer, and I think
• 1:02:22
  Speaker 2: if I read right, they did it from the yeast
• 1:02:25
  Speaker 2: in the air. So that was I'm sure there's yeast
• 1:02:30
  Speaker 2: out there. I don't understand all that.
• 1:02:33
  Speaker 5: I know.
• 1:02:33
  Speaker 10: Working at a brewery, we.
• 1:02:34
  Speaker 2: Had yeast, so it was interesting. All right, Well, I
• 1:02:39
  Speaker 2: guess let's go to break, guys. This is doctor Kruper's
• 1:02:42
  Speaker 2: Natural Health Hours. It is the eighth of July, and
• 1:02:46
  Speaker 2: Susie and Bill and myself will be right back. Please
• 1:02:49
  Speaker 2: listen to our sponsors.
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  Speaker 2: You've heard me t suzy about not knowing the company's
• 1:03:56
  Speaker 2: name and putting tequila enter tea. Well, the company name
• 1:04:02
  Speaker 2: really isn't ranchers and dancers. It is Renovation and Design
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  Speaker 2: eight threes zero three seven seven two one three one,
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  Speaker 2: And she likes her tea plane.
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  Speaker 10: By the way, what a company. When you tell them
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  Speaker 10: your budget, they take great pride.
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  Speaker 2: In meeting it or going lower, not above. The quality
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  Speaker 2: believe it. The true definition of craftsmanship is seen in
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  Speaker 2: all their work. Welcome their family to yours, and call
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  Speaker 2: renovation and design eight threes zero three seven seven two
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  Speaker 13: No you you con assassin, oh man, know your whole world.
• 1:05:56
  Speaker 5: You see around you. It's just a reflection.
• 1:06:02
  Speaker 12: And the love of Come on, since.
• 1:06:04
  Speaker 5: You're gonna read, just watching, so get you.
• 1:06:11
  Speaker 9: So lives, you get.
• 1:06:15
  Speaker 2: Up to fection. You may be careful, aveld Stone that
• 1:06:23
  Speaker 2: you should do.
• 1:06:25
  Speaker 8: Then if you spend the day throwing stones and on.
• 1:06:32
  Speaker 2: The other.
• 1:06:35
  Speaker 12: Because I don't think or wear my hair the same way.
• 1:06:44
  Speaker 2: Well I maybe common people, but I'm your brother.
• 1:06:52
  Speaker 12: And when you strike out.
• 1:06:54
  Speaker 2: And trying to hurt me, are back. Welcome back to
• 1:06:59
  Speaker 2: doctor cup was natural health hours and everybody are to
• 1:07:03
  Speaker 2: try to walk a mile in somebody else's shoes. I
• 1:07:07
  Speaker 2: think it would change.
• 1:07:08
  Speaker 10: A lot of things.
• 1:07:10
  Speaker 2: All right, Bill, jump right into your weekly topic and
• 1:07:15
  Speaker 2: take it away.
• 1:07:17
  Speaker 9: Okay, maybe I'm walking in other people's shoes. No thanks,
• 1:07:23
  Speaker 9: I've seen too many weird shoes of people wearing I
• 1:07:26
  Speaker 9: don't think I want to do that. And so kind
• 1:07:30
  Speaker 9: of carrying on talking about the last two couple of
• 1:07:33
  Speaker 9: weeks about how we deal with the aftermath of injury
• 1:07:40
  Speaker 9: or illness, and you brought it.
• 1:07:42
  Speaker 2: Up about the.
• 1:07:44
  Speaker 9: Depression and anxiety. That seems to be a fairly standard
• 1:07:50
  Speaker 9: response to injury or illness. And again, I want to
• 1:07:57
  Speaker 9: be clear about using the term injury because that also
• 1:08:01
  Speaker 9: implies surgery. The body is is injured in an attempt
• 1:08:08
  Speaker 9: to make things better, but it's still it's still it's
• 1:08:11
  Speaker 9: still an injury. So I when I use the term injury,
• 1:08:15
  Speaker 9: I'm also referring to a lot of healing techniques that
• 1:08:22
  Speaker 9: can be a little violent. So back to the depression
• 1:08:27
  Speaker 9: and the anxiety thing. One of the things that is
• 1:08:30
  Speaker 9: almost a constant, it doesn't matter if there's been an
• 1:08:34
  Speaker 9: injury or an illness, is that there is a period
• 1:08:40
  Speaker 9: following that of of depression and anxiety. And it's why
• 1:08:46
  Speaker 9: why is that?
• 1:08:47
  Speaker 2: Why?
• 1:08:48
  Speaker 9: Why do we feel as we are healing from the
• 1:08:52
  Speaker 9: original trauma, physical trauma, as we're as we're healing from that,
• 1:08:57
  Speaker 9: why why do we you with the depression of the
• 1:09:01
  Speaker 9: anxiety basically, it's it's because we've lost some capabilities. We've
• 1:09:07
  Speaker 9: lost physical capabilities, we some we've for a while, we
• 1:09:11
  Speaker 9: lose lose our metal acuity as we're as we're healing
• 1:09:15
  Speaker 9: from all that. But it's it's an almost sure thing
• 1:09:20
  Speaker 9: and is as I said last week, I think it's
• 1:09:23
  Speaker 9: I've never heard a physician address that. They always will
• 1:09:28
  Speaker 9: give you something to take for getting rid of the
• 1:09:33
  Speaker 9: pain or covering up the pain, not getting rid of it,
• 1:09:35
  Speaker 9: but masking the pain. But there's as part of the
• 1:09:40
  Speaker 9: treatment regimen beginning to approach the the emotional healing that
• 1:09:49
  Speaker 9: has to occur after any kind of a trauma is
• 1:09:53
  Speaker 9: almost treated as a separate entity rather than as part
• 1:09:56
  Speaker 9: of the part of the protocol for dealing with any
• 1:09:59
  Speaker 9: kind of of trauma. And it needs to be it
• 1:10:04
  Speaker 9: needs to be addressed. I think a lot of people
• 1:10:06
  Speaker 9: feel not only the depression of not being able to
• 1:10:10
  Speaker 9: do anything certainly for a while like they did before
• 1:10:14
  Speaker 9: whatever happened before an illness or an accident or some
• 1:10:18
  Speaker 9: kind of an injury, but the frustration of inactivity is
• 1:10:27
  Speaker 9: a huge factor in recovery, and it's a huge factor
• 1:10:31
  Speaker 9: of wellness, and it's again part of the process of
• 1:10:37
  Speaker 9: regaining in sensitive balance. We've talked over over the I
• 1:10:42
  Speaker 9: guess the last couple of years about how the change
• 1:10:47
  Speaker 9: that occurs things have happened to us, events in our
• 1:10:51
  Speaker 9: lives that changes. Sometimes the change is pretty dramatic. Sometimes
• 1:10:56
  Speaker 9: it changes pretty subtle, sometimes even minimal. But we're never
• 1:11:03
  Speaker 9: the same after an event, after some kind of either
• 1:11:08
  Speaker 9: physical or mental trouble, we're never quite the same. It
• 1:11:12
  Speaker 9: doesn't mean we're worse, it just means that we're different.
• 1:11:16
  Speaker 9: We've had an experience that changed our perspective. This again,
• 1:11:20
  Speaker 9: is a part of the healing process, and it's a
• 1:11:25
  Speaker 9: part of that process, as I keep saying, because it's
• 1:11:29
  Speaker 9: just such an important part that's rarely addressed. We're just
• 1:11:33
  Speaker 9: supposed to kind of get over it and get back
• 1:11:35
  Speaker 9: to doing things. But you think about somebody who's been
• 1:11:39
  Speaker 9: in some kind of an accident and the kind of
• 1:11:42
  Speaker 9: the rehabilitation therapy that's often required. I mean, people sometimes
• 1:11:46
  Speaker 9: having to really literally relearn to walk or to use
• 1:11:54
  Speaker 9: their hands. And we see this particularly with stroke victims.
• 1:11:58
  Speaker 9: Doc's been dealing with that too of his family members.
• 1:12:01
  Speaker 5: But the.
• 1:12:04
  Speaker 9: Alteration of motor control is sometimes extensive. Difference in in
• 1:12:17
  Speaker 9: the way our neurons fire. The neurological impact of almost
• 1:12:22
  Speaker 9: any kind of trauma is going to have an effect
• 1:12:24
  Speaker 9: on everything, of all of our other systems. You know,
• 1:12:27
  Speaker 9: and has everything's connected, everything responsible. One thing changes, everything changes.
• 1:12:34
  Speaker 9: There was so many people that have had strokes. I
• 1:12:40
  Speaker 9: remember when I was in graduate school. I had a
• 1:12:45
  Speaker 9: call from one of my instructors who had a friend
• 1:12:50
  Speaker 9: who was had had been a physician, and it had
• 1:12:54
  Speaker 9: a stroke and the patient, the physician wanted to learn
• 1:13:02
  Speaker 9: how to play the piano. He'd lost complete control over
• 1:13:07
  Speaker 9: the left side of his body. His left arm, hands,
• 1:13:10
  Speaker 9: were left feet, the whole less side of his body
• 1:13:13
  Speaker 9: was essentially useless. So how's he going to play the piano? Well,
• 1:13:18
  Speaker 9: I wound up. I worked with him for probably six
• 1:13:21
  Speaker 9: months eight months. He could still use his right hand,
• 1:13:28
  Speaker 9: was his left eye was non functional, so he could
• 1:13:33
  Speaker 9: only see out of his right eye. His speech was
• 1:13:38
  Speaker 9: impacted dramatically. He could say yes or no, and that
• 1:13:42
  Speaker 9: was about the extent of his communication. So when we
• 1:13:46
  Speaker 9: would have a conversation, all the questions had to be
• 1:13:50
  Speaker 9: the phrase with a yes or no answer. I would
• 1:13:53
  Speaker 9: take very simple pieces of music and basically rewrite them
• 1:14:00
  Speaker 9: from one hand so that he could play that piece
• 1:14:04
  Speaker 9: with his right hand, and they were simple, Like Mary,
• 1:14:06
  Speaker 9: Mary had a little all of these kind of nursery
• 1:14:09
  Speaker 9: songs almost but it still allowed him the possibility and
• 1:14:15
  Speaker 9: to regain a sense of autonomy. He never did regain
• 1:14:22
  Speaker 9: it entirely. He was always severely damaged, but he was able,
• 1:14:27
  Speaker 9: nonetheless to have some sense of regaining a sense of capability,
• 1:14:32
  Speaker 9: which seems to me to be the real crux of
• 1:14:39
  Speaker 9: recovering from any kind of injury is we've lost a
• 1:14:43
  Speaker 9: capability to do things that we used to do them
• 1:14:46
  Speaker 9: the way we used to do them. Are we ever
• 1:14:49
  Speaker 9: going to be able to come close to that, or
• 1:14:51
  Speaker 9: are we're going to do better at it?
• 1:14:53
  Speaker 2: We don't know.
• 1:14:54
  Speaker 9: That's the anxiety part. So that, as I have said
• 1:14:58
  Speaker 9: many times, depression and eggsnxiety go together. You can't have
• 1:15:03
  Speaker 9: one without the other. And we worry about things that
• 1:15:09
  Speaker 9: have happened, that's the depression. We worry about things that
• 1:15:14
  Speaker 9: are coming up. That's the anxiety. How are we going
• 1:15:17
  Speaker 9: to deal with it? I hadn't thought about the doctor
• 1:15:23
  Speaker 9: for some years. Of course he's gone now, he'd retired.
• 1:15:28
  Speaker 9: When I was working with him, but he was determined
• 1:15:35
  Speaker 9: and persistent and kept at it. And that's a tremendous
• 1:15:40
  Speaker 9: part of the healing. It's a tremendous part of dealing
• 1:15:44
  Speaker 9: with change, of realigning, developing new motor skills, of different
• 1:15:52
  Speaker 9: ways of thinking about things, different ways of communicating. And
• 1:15:58
  Speaker 9: with almost any injury, again, whether it's an illness or
• 1:16:03
  Speaker 9: as we were talking last week about heart attacks or strokes,
• 1:16:08
  Speaker 9: the symptomology resulting from that is as individual as the
• 1:16:12
  Speaker 9: person who's suffering from it. So there's no there's no
• 1:16:17
  Speaker 9: magic pill here, There's no one way to deal with
• 1:16:21
  Speaker 9: with these other than very very generally to provide some
• 1:16:27
  Speaker 9: kind of reassurance and some kind of support from whatever
• 1:16:33
  Speaker 9: that trauma was, whatever that injury was, so that people
• 1:16:39
  Speaker 9: who suffered for these kinds of things feel so often
• 1:16:43
  Speaker 9: they feel desperately alone, and to bridge that feeling, so
• 1:16:49
  Speaker 9: that they begin to realize that they're not alone. That
• 1:16:53
  Speaker 9: things appear to have changed, but a lot of things
• 1:16:56
  Speaker 9: have stayed. Kind of people still care about you, Steep,
• 1:17:02
  Speaker 9: still want you to do all right. People, people are there.
• 1:17:05
  Speaker 9: And I think the social nation aspect, particularly things of
• 1:17:09
  Speaker 9: dealing with depression and anxiety, the socialization part of having
• 1:17:15
  Speaker 9: someone listen to you, not always to offer advice, but
• 1:17:23
  Speaker 9: just to listen and really hear hear what you're talking about.
• 1:17:29
  Speaker 9: I I have often called these kinds of as I
• 1:17:36
  Speaker 9: sat resultant symptomology depression and anxiety resulting from a trauma.
• 1:17:44
  Speaker 9: The symptoms of the original incidents are are there, but
• 1:17:52
  Speaker 9: there's a secondary layer of sentomology, and that's what I'm
• 1:17:57
  Speaker 9: talking about, and that's what I call the resulting as
• 1:18:01
  Speaker 9: opposed to a more acute present kind of septemology. Very
• 1:18:08
  Speaker 9: rarely dealt with, and hugely important to help somebody regain
• 1:18:15
  Speaker 9: their sense of self because that's been so largely destroyed.
• 1:18:22
  Speaker 9: One area of my training that was it wasn't very good, okay,
• 1:18:32
  Speaker 9: because it was it was a part that was such
• 1:18:35
  Speaker 9: almost such a specialty, sort of like working with disabled children.
• 1:18:40
  Speaker 9: It's it's a very specializer. But that the area that
• 1:18:45
  Speaker 9: they called ageism elder symptomology, the symptoms that elderly people
• 1:18:54
  Speaker 9: develop in dealing with loss of just about everything, loss
• 1:19:03
  Speaker 9: of ability to visit. Family is gone, no friends, your
• 1:19:10
  Speaker 9: friends have gone, You're left alone. How do how do
• 1:19:15
  Speaker 9: how do we approach that sense of of loss that's
• 1:19:20
  Speaker 9: also a loss of capability. People who have hearing difficulties
• 1:19:27
  Speaker 9: a typically begin to stop listening. They can't hear, so
• 1:19:35
  Speaker 9: they can't listen. And if you don't listen, you don't talk,
• 1:19:40
  Speaker 9: and you lose the ability to have conversations because you
• 1:19:44
  Speaker 9: can't hear anything anyway, So why bother? And the isolation
• 1:19:48
  Speaker 9: that results from that, that sequence can be profound and
• 1:19:54
  Speaker 9: can be devastating to folks. How do how do do
• 1:20:00
  Speaker 9: we deal with that? And again, are the ways that
• 1:20:02
  Speaker 9: we deal with those things are are very largely individually
• 1:20:06
  Speaker 9: determined based on the on the patient, on the person,
• 1:20:11
  Speaker 9: based on the environment. How do we begin to look forward?
• 1:20:16
  Speaker 9: Have have them? Have them ability to look forward? We
• 1:20:19
  Speaker 9: look forward to being with them, they look forward to us.
• 1:20:22
  Speaker 9: With my the physician that I had mentioned earlier, I'd
• 1:20:27
  Speaker 9: see him once a week and his wife would say,
• 1:20:31
  Speaker 9: you know, two or three days before it's time for
• 1:20:34
  Speaker 9: you to be here, he starts getting ready for it again.
• 1:20:37
  Speaker 9: He starts looking forward to it. He has something something
• 1:20:42
  Speaker 9: to look forward to, a little bit of a little
• 1:20:44
  Speaker 9: bit of hope. It's a thing that is often colored
• 1:20:51
  Speaker 9: by the deep fear of recurrence. People. I think that
• 1:21:00
  Speaker 9: primary fear of people who have heart attackes they're going
• 1:21:03
  Speaker 9: to have another one. People who have cancer and have
• 1:21:08
  Speaker 9: been treated for cancer their primary fear that it's going
• 1:21:11
  Speaker 9: to resurface. Where's that sense of perspective and how do
• 1:21:16
  Speaker 9: we how do we as healthcare professionals and people who
• 1:21:19
  Speaker 9: are in that business, how do we begin to kind
• 1:21:27
  Speaker 9: of bridge that sense of loss and that sense of
• 1:21:32
  Speaker 9: despair and despair meaning a lack of hope. Oh again,
• 1:21:39
  Speaker 9: one one day at a time, one person at a time,
• 1:21:43
  Speaker 9: but mostly learning how to listen and to hear, as
• 1:21:51
  Speaker 9: I have described it, hear the beginning to deal with
• 1:21:54
  Speaker 9: the unspoken pain of healing. Not all healing.
• 1:22:01
  Speaker 2: Is pleasant.
• 1:22:04
  Speaker 9: Sometimes it's painful, and with this kind of secondary level
• 1:22:08
  Speaker 9: of trauma of disturbance, it can it can be it
• 1:22:17
  Speaker 9: can be even more severe. It's a very difficult area
• 1:22:20
  Speaker 9: that you brought up, and as a it's an important
• 1:22:23
  Speaker 9: one and I've spent a lot of time in the past,
• 1:22:27
  Speaker 9: so we're thinking about this because it's something that really
• 1:22:31
  Speaker 9: is not dealt with medically. It's not dealt with, you know,
• 1:22:38
  Speaker 9: there's never that combination of the medical psychological combination that
• 1:22:46
  Speaker 9: that really needs to be addressed. I think it's I
• 1:22:48
  Speaker 9: would say, I'm glad that you brought it up, and
• 1:22:50
  Speaker 9: it's something to be aware of if you're if you're
• 1:22:54
  Speaker 9: dealing with somebody who's had a trauma, a traumatic event
• 1:22:58
  Speaker 9: in their life, an accident and illness, so heart attack
• 1:23:02
  Speaker 9: or stroke, to understand that taking care of the physicality
• 1:23:09
  Speaker 9: is one part, but taking care of the emotionality it's
• 1:23:15
  Speaker 9: certainly another part, And in many ways, I think it
• 1:23:18
  Speaker 9: has a longer term effect how we do with it.
• 1:23:21
  Speaker 9: All Right, there you.
• 1:23:22
  Speaker 2: Go, good stuff, and yeah, you're right, healing is not
• 1:23:27
  Speaker 2: always pleasant. Sometimes you gotta go back through the bad
• 1:23:33
  Speaker 2: things that you came through to get back to where
• 1:23:35
  Speaker 2: you were healthier, whether it's emotional or physical. So, yes,
• 1:23:46
  Speaker 2: she's in.
• 1:23:47
  Speaker 9: The meatia feeding cats now.
• 1:23:52
  Speaker 8: No, I'm just trying to keep it quiet in the background.
• 1:23:56
  Speaker 8: I mean that that hits home because I can remember
• 1:24:01
  Speaker 8: the horrific you know, surgery basically two of them, a
• 1:24:06
  Speaker 8: third one because of complication, and how I felt afterwards,
• 1:24:14
  Speaker 8: And I remember when I was you know, able to
• 1:24:18
  Speaker 8: loud able, Well, a loud doesn't really apply to me.
• 1:24:23
  Speaker 8: If I feel like I can get up and move around,
• 1:24:25
  Speaker 8: the nurse is going to tell me not to. But
• 1:24:29
  Speaker 8: I can remember getting up, going into the bathroom at
• 1:24:35
  Speaker 8: the hospital and just looking at myself in the mirror
• 1:24:38
  Speaker 8: and saying, I did not I did not expect this.
• 1:24:47
  Speaker 8: I didn't agree to this. I wanted to get better.
• 1:24:52
  Speaker 8: I didn't want to age twenty years. But of course
• 1:24:56
  Speaker 8: that didn't last.
• 1:24:58
  Speaker 9: But that was.
• 1:25:00
  Speaker 8: That was the immediate reaction. It was horrific and I
• 1:25:04
  Speaker 8: would never wish it upon upon anyone. And then you know,
• 1:25:11
  Speaker 8: repeating it about a year later, so you know, I
• 1:25:17
  Speaker 8: can identify with every single thing Bill said.
• 1:25:24
  Speaker 2: Yeah, it makes a lot of sense, and you brought
• 1:25:29
  Speaker 2: out points that they don't usually talk about, Bill, like,
• 1:25:33
  Speaker 2: like you said, they just kind of pass over it.
• 1:25:36
  Speaker 2: Let's give you this medicine to cover up the pain
• 1:25:39
  Speaker 2: and shut up. Yep, very sad, very sad. Well, guys,
• 1:25:46
  Speaker 2: I guess we'll go to break a couple of minutes.
• 1:25:48
  Speaker 9: Early.
• 1:25:50
  Speaker 2: Susie, you got a recipe.
• 1:25:52
  Speaker 8: Well, yeah, and I did, And then I changed gears
• 1:25:57
  Speaker 8: because of your your aunt's history lesson. So I'm going
• 1:26:06
  Speaker 8: to share something different. So I'm going to tell folks
• 1:26:09
  Speaker 8: right now, this is not on the internet. You're not
• 1:26:12
  Speaker 8: going to find it on Pinterest, orcooks dot com. So
• 1:26:15
  Speaker 8: if you want this old recipe the best I can
• 1:26:19
  Speaker 8: figures it's five generations, gets you a pen and paper.
• 1:26:24
  Speaker 10: Oh cool.
• 1:26:25
  Speaker 2: All right, well, ladies and gentlemen, we look forward to that.
• 1:26:28
  Speaker 2: This is Doctor Groupa's Natural Health Hours. It is the
• 1:26:31
  Speaker 2: eighth of July, and Susy Bill and myself will be
• 1:26:35
  Speaker 2: right back. Please listen to our sponsors.
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• 1:28:56
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• 1:29:09
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• 1:29:22
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• 1:29:34
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• 1:29:41
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• 1:29:51
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• 1:30:00
  Speaker 3: I can ball up? How bad you?
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  Speaker 2: All right? We are back. Welcome back to doctor Cruper's
• 1:30:20
  Speaker 2: Natural Health Hours.
• 1:30:22
  Speaker 10: That was some of that A blues Susie.
• 1:30:26
  Speaker 8: That was wonderful.
• 1:30:28
  Speaker 2: All right, Well, this is the time where we try
• 1:30:30
  Speaker 2: to help Susie with the name of the company, because
• 1:30:32
  Speaker 2: she gets a little flabber acid with the tequila and
• 1:30:36
  Speaker 2: her teeth, and I think this one makes a little.
• 1:30:39
  Speaker 10: Bit of sense. It's called the family.
• 1:30:43
  Speaker 2: Name of the business is Rainy Days and Done Days construction.
• 1:30:50
  Speaker 8: Yeah, where most if it's outdoors where we're done at
• 1:30:56
  Speaker 8: least postpone on a rainy day. Okay, So believe it
• 1:30:59
  Speaker 8: or not, I'm getting a tape measure and I am
• 1:31:03
  Speaker 8: measuring my skillet because I don't have a clue how
• 1:31:06
  Speaker 8: big it is, and that's important, Okay. So it is
• 1:31:12
  Speaker 8: renovation and design customer homes. You can go to dot
• 1:31:18
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• 1:31:22
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• 1:31:24
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• 1:31:28
  Speaker 8: zero three seven seven two one three one.
• 1:31:34
  Speaker 2: Take it away, Susie.
• 1:31:36
  Speaker 8: Okay, So, like I said, if in case you missed, uh,
• 1:31:40
  Speaker 8: you're not gonna find this on the internet, cooks dot com, Pinterest, whatever,
• 1:31:46
  Speaker 8: so you might want to if you're interested, get a
• 1:31:49
  Speaker 8: pen and paper. And this corn bread recipe is probably
• 1:31:53
  Speaker 8: at least the best that I can figure, five generations old,
• 1:31:59
  Speaker 8: and it came from my dad's mother, my grandmother, Granny Taylor.
• 1:32:09
  Speaker 8: So and I'm sure that This was well before the
• 1:32:12
  Speaker 8: idiots started spraying glassifate and round up and whatnot on
• 1:32:17
  Speaker 8: the corn fields. I do get a corn meal from
• 1:32:23
  Speaker 8: natural grocers. I'm sure you could probably find it online
• 1:32:28
  Speaker 8: or elsewhere, or you know some of the health food
• 1:32:31
  Speaker 8: toyp stores. So two cups of corn meal and a
• 1:32:38
  Speaker 8: half of a teaspoon of salt, and always use Celtic
• 1:32:44
  Speaker 8: sea salt, one teaspoon of baking soda, make sure it's
• 1:32:49
  Speaker 8: aluminum free, and two eggs and two cups of buttermilk.
• 1:32:56
  Speaker 8: And if you'll notice there's no sugar in this, and
• 1:33:01
  Speaker 8: you know, I don't know the history behind that. As
• 1:33:04
  Speaker 8: far back as I can take this, it goes to,
• 1:33:08
  Speaker 8: like I said, five generations back, and that's West Texas.
• 1:33:15
  Speaker 8: You know, I'm just gonna say it. Yankees are gonna
• 1:33:19
  Speaker 8: put sugar in the corn bread. The tough folks from
• 1:33:23
  Speaker 8: West Texas are probably not. They're not gonna waste it
• 1:33:26
  Speaker 8: on corn bread. This is a very savory corn bread. Now,
• 1:33:32
  Speaker 8: I'll be honest and say that I have tweaked it
• 1:33:36
  Speaker 8: a little bit, which I don't think it's in a
• 1:33:40
  Speaker 8: bad way. But I'll take a couple of tablespoons of
• 1:33:45
  Speaker 8: real butter melted, and I'll pour this in my batter.
• 1:33:49
  Speaker 8: So this goes into a ten inch skillet. So really,
• 1:33:55
  Speaker 8: as this comes together so fast, you put your tin
• 1:33:59
  Speaker 8: in and to iron skillet on your stove and start
• 1:34:03
  Speaker 8: heating it up. And so you mix all of your
• 1:34:09
  Speaker 8: dry ingredients together, and then you put in your two
• 1:34:14
  Speaker 8: eggs and your two cups of buttermilk, and you're preheating
• 1:34:20
  Speaker 8: your oven to four hundred degrees. So this this starts
• 1:34:29
  Speaker 8: the buttermilk and the baking soda, you know, start to
• 1:34:33
  Speaker 8: react pretty quick, and it starts, you know, you know,
• 1:34:36
  Speaker 8: foaming up, bubbling up. And so what I do is,
• 1:34:42
  Speaker 8: once my skill it gets hot, I'll add some oil.
• 1:34:48
  Speaker 8: Whether it's you can do bacon grease, you can do large,
• 1:34:52
  Speaker 8: you can do beef tallow. I mean I've used the
• 1:34:56
  Speaker 8: avocado oil I've used. I don't really use olive oil
• 1:35:01
  Speaker 8: because I don't want to put that flavor in, but
• 1:35:03
  Speaker 8: whatever oil, just just grease the bottom. And then one
• 1:35:07
  Speaker 8: of the keys to the perfect corn bread and the
• 1:35:14
  Speaker 8: perfect crunch is to then after you've done that, take
• 1:35:21
  Speaker 8: you know, I don't measure it. I don't I don't know,
• 1:35:23
  Speaker 8: maybe a tablespoon or a little under and sprinkled corn
• 1:35:28
  Speaker 8: meal on top of the hot oil. And then immediately
• 1:35:35
  Speaker 8: scrape your batter out while it's still sitting on the stove,
• 1:35:40
  Speaker 8: on the on the heat, and that's gonna sear it
• 1:35:43
  Speaker 8: and it's gonna give you that perfect corn bread crust
• 1:35:47
  Speaker 8: and then you're gonna pop it in the oven. At
• 1:35:49
  Speaker 8: least mine, it's twenty minutes. And that's that. I've played
• 1:35:59
  Speaker 8: around with the recipe. I've tried to appease certain people
• 1:36:04
  Speaker 8: by adding a little bit of sugar to it, and
• 1:36:06
  Speaker 8: I felt like I had needed to repent, and then
• 1:36:11
  Speaker 8: I have just done a horrible sand But this recipe
• 1:36:15
  Speaker 8: also can be used for your corn bread stuffing, not stuffing,
• 1:36:23
  Speaker 8: but corn bread dressing. We don't I don't stuff corn
• 1:36:27
  Speaker 8: bread in the butt of a turkey. And you know,
• 1:36:32
  Speaker 8: maybe when we get closer, you know, to the holidays,
• 1:36:36
  Speaker 8: I'll explain how you take this simple corn bread recipe
• 1:36:40
  Speaker 8: and turn it into your corn bread dressing. And that's it.
• 1:36:45
  Speaker 8: That wasn't very long. Now we have to talk a
• 1:36:47
  Speaker 8: long time. Dot.
• 1:36:49
  Speaker 10: Well, that was pretty good. Now I'm hungry. I'll be
• 1:36:51
  Speaker 10: right back. I'm gonna get some butter and corn bread.
• 1:36:54
  Speaker 8: Well, you know, a big old pot of beans, like
• 1:36:59
  Speaker 8: after New Year's when you've got to have your black
• 1:37:03
  Speaker 8: eyed peas and corn bread, chili and corn bread, corn
• 1:37:09
  Speaker 8: bread for no reason at all, but corn bread with
• 1:37:14
  Speaker 8: pental beans. And one of the things I don't recall
• 1:37:18
  Speaker 8: your aunt talking about was fat back or pork salt.
• 1:37:24
  Speaker 8: And I know my grandmother when she cooked pental beans
• 1:37:28
  Speaker 8: always put a pretty good slice of pork salt or
• 1:37:34
  Speaker 8: fat back into those beans. And you know, talk about
• 1:37:41
  Speaker 8: and I get the way it was my It was
• 1:37:45
  Speaker 8: my the generations before me, not so much my mother,
• 1:37:50
  Speaker 8: because my mother was, you know, cooking for us in
• 1:37:52
  Speaker 8: the seventies, and that's when everything was easy. No no bag,
• 1:37:59
  Speaker 8: no cook out of a box, Hamburger, helper chow, maine
• 1:38:04
  Speaker 8: out of a can. Really and truly the cooking, downright
• 1:38:09
  Speaker 8: cooking and baking skipped her and then resumed with me.
• 1:38:16
  Speaker 8: And so I just kind of draw upon my ancestors.
• 1:38:22
  Speaker 8: And you know, you could be a Malti. You can
• 1:38:25
  Speaker 8: be elon musk and sit down at my table with
• 1:38:30
  Speaker 8: well seasoned pinto beans and cornbread with real butter, and
• 1:38:35
  Speaker 8: if I'm really feeling generous, some honey and you know,
• 1:38:40
  Speaker 8: I feel like you've just had you know, five star meal.
• 1:38:45
  Speaker 2: Sounds good to me. I like I said, I love
• 1:38:48
  Speaker 2: corn bread and real butter. Bill, how about you? Is
• 1:38:50
  Speaker 2: that corn bread sound good?
• 1:38:53
  Speaker 9: It does? And Susan was talking about the beans and stuff.
• 1:38:59
  Speaker 9: My mom always seemed to have a hunk of pork
• 1:39:04
  Speaker 9: rind in the fridge. I don't know where she got
• 1:39:07
  Speaker 9: it or what it was, but you know that went
• 1:39:11
  Speaker 9: in the pot cooking the green beans. Last week, I've
• 1:39:16
  Speaker 9: cooked up another batch of green beans and I took
• 1:39:21
  Speaker 9: about a tablespoon of bacon fat because I saved my
• 1:39:24
  Speaker 9: bacon fat. Threw it in there. Makes all the difference.
• 1:39:29
  Speaker 9: And it's so if you don't do that, man, they're
• 1:39:34
  Speaker 9: just kind of flat. You put some bacon grease in there.
• 1:39:39
  Speaker 9: Same thing with in Cornbridge, she would cook, put the
• 1:39:42
  Speaker 9: bottom on the skillet. I think she would actually fry
• 1:39:46
  Speaker 9: bacon in the skillet first and then just pour the
• 1:39:50
  Speaker 9: batter in the skillet, right, Yeah, Yeah, it makes all
• 1:39:54
  Speaker 9: the difference.
• 1:39:55
  Speaker 2: Yeah. Well, anything you do with bacon grease is heaven.
• 1:40:00
  Speaker 2: That's why I like gravy, you know, breakfast gravy. Oh
• 1:40:06
  Speaker 2: my god, that's good. And I've learned how to make it,
• 1:40:10
  Speaker 2: but I'm not sure that I can ever write down
• 1:40:14
  Speaker 2: what I do.
• 1:40:16
  Speaker 9: Well.
• 1:40:16
  Speaker 8: The key to gravy is if you're doing a flour
• 1:40:23
  Speaker 8: based gravy and hopefully you're using organic. You can use ironcorn.
• 1:40:29
  Speaker 8: You can even use spelt flour, but it's fifty to fifty.
• 1:40:35
  Speaker 8: You use as much flour as you do fat and
• 1:40:42
  Speaker 8: cook it long enough to where you get the raw taste.
• 1:40:47
  Speaker 8: I use a whisk until you get the raw taste
• 1:40:50
  Speaker 8: off of the flour, and then you know salt and
• 1:40:54
  Speaker 8: pepper to taste. I like heavy on the pepper, and
• 1:40:58
  Speaker 8: then turn your heat down and then start pouring your
• 1:41:04
  Speaker 8: milk in slowly. And don't ask me how much. I
• 1:41:07
  Speaker 8: don't know because there's too many things I cook. You
• 1:41:11
  Speaker 8: know by sight, but you know as it cook, it's
• 1:41:15
  Speaker 8: better to underdo it, whisk it. Then add a little
• 1:41:18
  Speaker 8: bit more milk and whisk it until you get it
• 1:41:22
  Speaker 8: the consistency that you want it. But it's always always
• 1:41:26
  Speaker 8: rule with fifty ft to the equal amount of fat
• 1:41:31
  Speaker 8: to the equal amount of flour.
• 1:41:34
  Speaker 9: Yep.
• 1:41:37
  Speaker 2: Well, when I do breakfast gravy, I put raw milk.
• 1:41:42
  Speaker 2: Uh I'd have I forget the name of the flour,
• 1:41:45
  Speaker 2: but it's a natural one and leftover bacon grease and
• 1:41:50
  Speaker 2: some salt and pepper, and sometimes I put a touch
• 1:41:54
  Speaker 2: of the whocaine sugar and I just do it to
• 1:41:59
  Speaker 2: it's a certain thickness, and that's how I know when
• 1:42:02
  Speaker 2: I've got it right.
• 1:42:06
  Speaker 8: Well, I think that there's something to be said for
• 1:42:10
  Speaker 8: the old ways of eating. You know that documentary that
• 1:42:15
  Speaker 8: we watched about the foods that they ate in seventeen
• 1:42:18
  Speaker 8: seventy six, there was a lot of molasses. You know,
• 1:42:23
  Speaker 8: molasses was the okay, so the trade between like the
• 1:42:29
  Speaker 8: islands Jamaica and whatnot, between the colonists, the colonies at
• 1:42:37
  Speaker 8: the end and the islands, and that's where the sugar
• 1:42:41
  Speaker 8: came from, the sugar cane, the molasses being a byproduct.
• 1:42:46
  Speaker 8: I did not and of course I would have thought,
• 1:42:49
  Speaker 8: you know, up there in that area there would be
• 1:42:51
  Speaker 8: an awful lot of maple syrup es. But I guess
• 1:42:58
  Speaker 8: when you're fighting a revolution, you don't really have time
• 1:43:01
  Speaker 8: to tap your trees and you know, keep an eye
• 1:43:05
  Speaker 8: on them. But a lot of corn and different ways,
• 1:43:10
  Speaker 8: Like you said on the Harmony, the feed corn I
• 1:43:16
  Speaker 8: had tell a short funny Horney came home one day
• 1:43:19
  Speaker 8: and we had some property and walks the Hatchie which
• 1:43:22
  Speaker 8: is south of Dallas, and he had made friends with
• 1:43:27
  Speaker 8: the guy, you know, the farm farmer there, and he said,
• 1:43:32
  Speaker 8: can I pick a few few of these heads of
• 1:43:36
  Speaker 8: corn and take on to my wife? He goes, yeah,
• 1:43:40
  Speaker 8: but she's not gonna like it. Well, why it's feed corn.
• 1:43:44
  Speaker 8: Well that's what I want to do, you know. So
• 1:43:47
  Speaker 8: he brings it home, and of course I'm living in
• 1:43:49
  Speaker 8: the city, and I'm thinking, oh, this is just too
• 1:43:51
  Speaker 8: cool corn. And I husk it and pulled the silks,
• 1:43:55
  Speaker 8: and I got some boiling water ready and I put
• 1:43:57
  Speaker 8: that corn in there. And if it was today, it
• 1:44:03
  Speaker 8: still would not be tender. What I found out watching
• 1:44:06
  Speaker 8: this documentaries that they would add wood ash to the
• 1:44:11
  Speaker 8: boiling water and that would get that big corn tender
• 1:44:16
  Speaker 8: enough to where, you know, these struggling colonists could eat it.
• 1:44:21
  Speaker 8: But can you imagine just going and get a scoop
• 1:44:23
  Speaker 8: of wood ash out of your fireplace and dumping it
• 1:44:27
  Speaker 8: in your corn. But yes, Johnny, I.
• 1:44:34
  Speaker 2: Knew a guy that had a little cabin somewhere up
• 1:44:37
  Speaker 2: in Colorado, and it had an outhouse, and he said
• 1:44:42
  Speaker 2: they used all the fireplace ash to dump in that
• 1:44:45
  Speaker 2: outhouse and that took care of all those problems.
• 1:44:51
  Speaker 9: Also also a good place to keep the corn cobs
• 1:44:55
  Speaker 9: right exactly.
• 1:44:58
  Speaker 2: Yeah, I remember people talking about the Sears Roebuck catalogue.
• 1:45:07
  Speaker 10: Can you imagine.
• 1:45:09
  Speaker 2: Sears pretty much went out of business, and yet they
• 1:45:16
  Speaker 2: were like computerized. Without a computer, they could send you
• 1:45:21
  Speaker 2: a house and we could and you could put it
• 1:45:25
  Speaker 2: together piece by piece perfect. They had everything in the world,
• 1:45:30
  Speaker 2: and you would have thought when it came time to
• 1:45:32
  Speaker 2: go computer it would have been easy for them to
• 1:45:35
  Speaker 2: pay people to transfer all that information. And instead Seers
• 1:45:40
  Speaker 2: went by the wayside, and they used to be a
• 1:45:42
  Speaker 2: wonderful store.
• 1:45:44
  Speaker 5: Yep.
• 1:45:45
  Speaker 8: Yeah, my grandmother retired from there after twenty years. Nearly
• 1:45:50
  Speaker 8: everything in their home was from Sears. Winded units from Sears,
• 1:45:56
  Speaker 8: with the home warranty, the home warranty on the fridge,
• 1:46:01
  Speaker 8: on the freezer, you name it. You know, they had
• 1:46:05
  Speaker 8: the little cheap home warranties on everything. But there's quite
• 1:46:11
  Speaker 8: a few houses in Fredericksburg that were the Sears, Sears
• 1:46:17
  Speaker 8: and Roebuck kit houses.
• 1:46:20
  Speaker 5: Yep.
• 1:46:23
  Speaker 10: It just blows my mind. They were ahead of everybody
• 1:46:27
  Speaker 10: back then.
• 1:46:28
  Speaker 2: And then the computer age came and it seemed to
• 1:46:31
  Speaker 2: put him out of business, right, But they had the
• 1:46:34
  Speaker 2: catalog system, and you know, that's how most people have
• 1:46:38
  Speaker 2: got all that stuff in the computer or somebody's paid
• 1:46:41
  Speaker 2: the input. Why Seers never did that, I don't know.
• 1:46:45
  Speaker 10: The man that raised us worked.
• 1:46:48
  Speaker 2: At Sears, but he was also a custom upholster and
• 1:46:52
  Speaker 2: he had all them sewing machines and he used to
• 1:46:56
  Speaker 2: keep hogerings, hoggerings in his mouth for hammer and on
• 1:47:01
  Speaker 2: furniture when he was working on it. But he did airplanes,
• 1:47:07
  Speaker 2: about antique cars, buses, furniture, you name it.
• 1:47:12
  Speaker 10: He re upholstered it.
• 1:47:14
  Speaker 2: And I begged him to teach me how to do
• 1:47:16
  Speaker 2: all that, and he wouldn't do it. I learned a
• 1:47:18
  Speaker 2: little bit just from watching. But he could do all
• 1:47:22
  Speaker 2: of that. I mean, polte and roll interiors in a car,
• 1:47:27
  Speaker 2: custom beautiful furniture, and people, the people that did that
• 1:47:32
  Speaker 2: kind of stuff, money was no object with them. They
• 1:47:35
  Speaker 2: wanted it done, you know, custom upholstery, and that meant something, right.
• 1:47:40
  Speaker 9: Did you notice ever, look at his hands, What do
• 1:47:45
  Speaker 9: you mean His hands were probably so beat up.
• 1:47:49
  Speaker 2: Oh yeah, yeah, yeah, yeah. I remember a trick in
• 1:47:53
  Speaker 2: the wintertime he would put vasileine on his hands and
• 1:47:57
  Speaker 2: put socks on him to go to bed so they
• 1:48:00
  Speaker 2: wouldn't be so dried out the next day.
• 1:48:03
  Speaker 8: And that's probably why he didn't want to teach you.
• 1:48:06
  Speaker 8: He didn't want you to do that.
• 1:48:07
  Speaker 10: Oh but if you saw the things.
• 1:48:09
  Speaker 2: I mean, people would bring over a model A and
• 1:48:13
  Speaker 2: he would do the interior. They'd bring over the most
• 1:48:17
  Speaker 2: beautiful furniture you've ever seen and completely redo it. And
• 1:48:23
  Speaker 2: my grandfather was kind of that. He was a customer
• 1:48:27
  Speaker 2: poster who taught it to my dad. And he was
• 1:48:32
  Speaker 2: an inventor also, and he created and I love this idea.
• 1:48:37
  Speaker 2: It was a little bar and then it.
• 1:48:40
  Speaker 10: Folded into a bed.
• 1:48:43
  Speaker 2: So I guess if you drink too much, you just
• 1:48:45
  Speaker 2: fold the bar down and lay down, go sleep. I
• 1:48:50
  Speaker 2: don't know if he ever got a patent or not.
• 1:48:53
  Speaker 2: Sadly he died of a heart attack in his fifties.
• 1:48:57
  Speaker 2: But that was the German side of the family. A
• 1:49:02
  Speaker 2: lot of good drinking and good German food.
• 1:49:06
  Speaker 9: But that kill you, will you?
• 1:49:09
  Speaker 2: I loved what was that bill?
• 1:49:12
  Speaker 9: I said, that's tough, will kill you.
• 1:49:16
  Speaker 5: Right?
• 1:49:17
  Speaker 10: That good German food and drinking, yep, drinking. And I've
• 1:49:22
  Speaker 10: always thought it was so good.
• 1:49:26
  Speaker 9: Kill you.
• 1:49:27
  Speaker 2: I've learned, Susie, that harsh reddish that we got. I
• 1:49:31
  Speaker 2: have become very creative and putting a little bit in
• 1:49:36
  Speaker 2: things like breakfast food or harsh or sour kraut, and
• 1:49:42
  Speaker 2: just enough where you hear it talking to you saying,
• 1:49:46
  Speaker 2: hell is right around the corner.
• 1:49:49
  Speaker 10: But it's still got lots of flavor. I've gotten really good.
• 1:49:54
  Speaker 2: One time I've been into a little bit more than
• 1:49:57
  Speaker 2: I thought I had mixed in there and it said hello.
• 1:50:02
  Speaker 2: But I've never had anything that could be so fiery.
• 1:50:08
  Speaker 2: But if you tone it back a little bit, don't
• 1:50:10
  Speaker 2: put too much so flavorful? Oh that is so good.
• 1:50:16
  Speaker 8: There's I mean, there's so much. You know, we talked about,
• 1:50:20
  Speaker 8: you know, putting it into potato salad. Well you could
• 1:50:24
  Speaker 8: you know, mix a little.
• 1:50:31
  Speaker 2: Are you there, Susie, Bill, could.
• 1:50:35
  Speaker 8: You hear me?
• 1:50:37
  Speaker 10: Yeah, I can hear you now what happened.
• 1:50:40
  Speaker 8: Nothing is not muted, uh, I promise, But would know
• 1:50:45
  Speaker 8: what I was saying was we talked about putting it
• 1:50:47
  Speaker 8: in a little bit, you know, in potato salad, not overwhelming.
• 1:50:52
  Speaker 8: And if you can do that, why couldn't you mix
• 1:50:56
  Speaker 8: some with let's say some butter, and uh, I put
• 1:51:00
  Speaker 8: it on the baked tail.
• 1:51:03
  Speaker 2: Now that sounds good what I've done so far as
• 1:51:06
  Speaker 2: I've put it in scrambled eggs. I like my eggs
• 1:51:11
  Speaker 2: sunnyside up, are over easy, but I want that yolk,
• 1:51:15
  Speaker 2: and I put them in with that and mixed it
• 1:51:17
  Speaker 2: with the hash browns.
• 1:51:20
  Speaker 10: That was heaven. I've mixed it with sour kraut, and
• 1:51:24
  Speaker 10: I had a little.
• 1:51:24
  Speaker 2: Bit of that stuff that Bill likes a lot, the kimchi,
• 1:51:30
  Speaker 2: and so I've had mixed it with a few different
• 1:51:33
  Speaker 2: things that oh my god, it's good. I mean it
• 1:51:38
  Speaker 2: is amazing because you can go put too much and
• 1:51:42
  Speaker 2: you're going to hell. But if you put just the
• 1:51:45
  Speaker 2: right amount, the flavor comes out like you discovered some
• 1:51:50
  Speaker 2: weird thing and it is so cool.
• 1:51:53
  Speaker 10: I never would have thought about.
• 1:51:54
  Speaker 2: It until you had mentioned on the show one night
• 1:51:57
  Speaker 2: about putting a little bit in something like so crowd
• 1:52:03
  Speaker 2: very good.
• 1:52:04
  Speaker 10: Bill, you don't like that sour crowd or you don't
• 1:52:08
  Speaker 10: like harsh reddish?
• 1:52:10
  Speaker 9: I do, oh I do? Indeed have you?
• 1:52:15
  Speaker 8: Have you ever take care of it for twenty years?
• 1:52:19
  Speaker 2: Yeah?
• 1:52:20
  Speaker 9: About how long a chart lasts?
• 1:52:24
  Speaker 2: Well, we can get you some of that smugglers like
• 1:52:26
  Speaker 2: Susie and I got. But if you open the jar
• 1:52:30
  Speaker 2: by open the jar by fire sensor, it's probably gonna
• 1:52:36
  Speaker 2: go off. I have never in my life seen anything
• 1:52:43
  Speaker 2: this fiery. I mean you you could take to lit
• 1:52:47
  Speaker 2: off and you don't have to even get close and
• 1:52:50
  Speaker 2: it lights you up. And I've seen crazy people on
• 1:52:54
  Speaker 2: the thing with Cassidy's Country. He showed them guys doing
• 1:52:59
  Speaker 2: the They call it a challenge and they take a
• 1:53:02
  Speaker 2: little bit and put it on a chip or a
• 1:53:04
  Speaker 2: pretzel or something to bite into it.
• 1:53:06
  Speaker 10: Oh my god, I can't even imagine.
• 1:53:10
  Speaker 8: So they got these I think it's sprouted sprouted hot
• 1:53:15
  Speaker 8: dog buns. They you get them in the freezer section
• 1:53:18
  Speaker 8: at least at natural groceris. I can't remember the name,
• 1:53:22
  Speaker 8: but I think the little store in Harper makes homemade
• 1:53:31
  Speaker 8: hot dogs and they make it from black angus and
• 1:53:35
  Speaker 8: really nice couple, and so it's really about the only
• 1:53:40
  Speaker 8: hot dog I trust. But I'd like to take a
• 1:53:43
  Speaker 8: little bit of mustard, and I always have to have
• 1:53:47
  Speaker 8: mustard with a hot dog, and then put some of
• 1:53:51
  Speaker 8: that horse reddish in it. So basically a horse reddish mustard,
• 1:53:57
  Speaker 8: and that's this. This makes you think you're literally having
• 1:54:02
  Speaker 8: a gourmet dog.
• 1:54:04
  Speaker 10: Yeah, I've done that with mustard myself.
• 1:54:07
  Speaker 2: Does Hunley like it? Has he tried it?
• 1:54:09
  Speaker 8: No, he will not touch it. He won't have anything
• 1:54:13
  Speaker 8: to do. So we went, you know, on an anniversary
• 1:54:18
  Speaker 8: to this place out by a big lake near it and
• 1:54:21
  Speaker 8: near Austin, and we had some cod fish and had
• 1:54:27
  Speaker 8: fish and chips, and they brought out a and then
• 1:54:33
  Speaker 8: he didn't have enough to eat, so he ordered fried shrimp.
• 1:54:36
  Speaker 8: And there was this little, you know, stainless condiment cup
• 1:54:40
  Speaker 8: and he pointed at it. He thought it was an
• 1:54:42
  Speaker 8: avocado because it was green. He goes, what is this?
• 1:54:46
  Speaker 8: And so I got my fork and I took a
• 1:54:48
  Speaker 8: little dip of it and I went, oh, my gosh,
• 1:54:51
  Speaker 8: that's good. So then I took a little bit more,
• 1:54:54
  Speaker 8: and I'm like, oh, you're gonna like this. It's cilantro.
• 1:54:58
  Speaker 8: I think it's some kind of pepper, maybe jalapago. But
• 1:55:01
  Speaker 8: it's not hot. It tastes like maybe there is parmers
• 1:55:07
  Speaker 8: on cheese in it. Well, the manager there, she came
• 1:55:12
  Speaker 8: up and she asked if everything was, you know, good.
• 1:55:16
  Speaker 8: I said, yeah. The only problem is I'm trying to
• 1:55:18
  Speaker 8: figure out what's in this? And she said, well, you
• 1:55:22
  Speaker 8: want me to go ask the chef? And I said please.
• 1:55:26
  Speaker 8: So she came back and she had it like on
• 1:55:29
  Speaker 8: a written on like a register paper, and she was
• 1:55:32
  Speaker 8: kind of holding it secretly, you know, to her to
• 1:55:36
  Speaker 8: her chest. And she said, so, what do you think
• 1:55:39
  Speaker 8: is in it? So I started naming everything. Well, I
• 1:55:43
  Speaker 8: missed the parsley, it's it was hatch chili. So well,
• 1:55:47
  Speaker 8: I got the cilantro. It wasn't parmers on. It was
• 1:55:50
  Speaker 8: a Mexican cheese called kojita corhita ceo jay i a.
• 1:55:59
  Speaker 8: It's a crumbly cheese around here in text mex They
• 1:56:03
  Speaker 8: might sprinkle a little bit of it on your enchiladas
• 1:56:06
  Speaker 8: a lot. It's sharp, like a parmesan some vinegar and
• 1:56:13
  Speaker 8: you just put it in the food process or well,
• 1:56:15
  Speaker 8: I made some the other day and they actually had
• 1:56:21
  Speaker 8: some hats chili peppers fresh at the grocery store. Those
• 1:56:25
  Speaker 8: were kind of hard to find. But I've been eating
• 1:56:27
  Speaker 8: that stuff on everything, and I'm now I'm thinking I
• 1:56:31
  Speaker 8: might want to mix some of that with a little
• 1:56:34
  Speaker 8: dab a horse read aits and see what happened.
• 1:56:37
  Speaker 10: Well, did Hanley try any of that he did when.
• 1:56:40
  Speaker 8: I finally told him, Hunley, this is not avocado, and
• 1:56:44
  Speaker 8: he did. He was putting it on his shrimp and
• 1:56:48
  Speaker 8: he said, this is good.
• 1:56:49
  Speaker 9: Well, then I don't.
• 1:56:53
  Speaker 8: I picked shrimp at home on the fourth. It wasn't
• 1:56:57
  Speaker 8: really a fourth of July kind of a meal, and
• 1:57:02
  Speaker 8: I served it with that that green hatch cilantro Parsley.
• 1:57:10
  Speaker 2: Now, did you just guess on how much to put
• 1:57:12
  Speaker 2: in of everything or do you just get mixing it
• 1:57:14
  Speaker 2: until you got it right?
• 1:57:16
  Speaker 8: No? I just kind of guessed, well, that's good.
• 1:57:21
  Speaker 9: Because the chef.
• 1:57:23
  Speaker 8: The chef probably makes it like in a great big bowl,
• 1:57:26
  Speaker 8: and I made the little bitty batch, so it sounds good.
• 1:57:31
  Speaker 2: Just guessed, Oh, now you got me really hungry corn bread.
• 1:57:37
  Speaker 2: And now this, yeah, Bill, we need to get you
• 1:57:42
  Speaker 2: some of that smuggler's harsh reddish so you can see
• 1:57:47
  Speaker 2: what I mean.
• 1:57:47
  Speaker 10: I mean, if you open it up, the whole house is.
• 1:57:49
  Speaker 9: Going to be warm. Ye, I know what you mean.
• 1:57:52
  Speaker 9: I've had hots, I've had horse reddish that was made
• 1:57:56
  Speaker 9: the right way.
• 1:57:57
  Speaker 10: Well, this must be it because I never tasted it
• 1:58:00
  Speaker 10: this in my whole life. And I love harsh reddish
• 1:58:03
  Speaker 10: and I love sour kraup.
• 1:58:04
  Speaker 2: So all right, guys, well, I guess we could start
• 1:58:07
  Speaker 2: getting ready to wrap it up, Susy. Anything you'd like
• 1:58:10
  Speaker 2: to close with besides how hungry you've made us.
• 1:58:13
  Speaker 8: Well I'm hungry too. I haven't eaten. All I've had
• 1:58:17
  Speaker 8: today is one bowl. I had two cups of coffee.
• 1:58:21
  Speaker 8: I've had water, and I've had one bowl. And I
• 1:58:24
  Speaker 8: know you don't want to hear this that I've only
• 1:58:28
  Speaker 8: eaten once that Cascadia Farms. Was that brownie crumb cereal?
• 1:58:35
  Speaker 8: That's it.
• 1:58:36
  Speaker 2: Oh well, that's not bad, but yeah, you probably need
• 1:58:40
  Speaker 2: a little more. So you can keep taking that alarpleax
• 1:58:44
  Speaker 2: and see if it opens up the floodgates.
• 1:58:46
  Speaker 8: Yep, yeah, I'm still taking it.
• 1:58:49
  Speaker 2: Well good or anything else you want to close with.
• 1:58:54
  Speaker 9: So what.
• 1:58:56
  Speaker 8: Is the health benefit of horse reddish? I mean it's
• 1:58:59
  Speaker 8: a root, so.
• 1:59:01
  Speaker 2: They've used it for a lot of things throughout history.
• 1:59:04
  Speaker 8: Uh.
• 1:59:05
  Speaker 2: I think it's anti bacterial, anti fungal, anti viral.
• 1:59:10
  Speaker 10: I mean, it ain't no self respecting.
• 1:59:13
  Speaker 2: Bad guy gonna live and that right, Oh good, But
• 1:59:18
  Speaker 2: they've used it for a lot of things over the years.
• 1:59:20
  Speaker 2: I remember looking into it and it was used for
• 1:59:24
  Speaker 2: a lot of health stuff. So I have a feeling
• 1:59:28
  Speaker 2: that it would probably cure. And I guarantee you if
• 1:59:31
  Speaker 2: you put a good bye to that in your mouth,
• 1:59:34
  Speaker 2: any bad guys leaving.
• 1:59:37
  Speaker 8: I would leave.
• 1:59:39
  Speaker 10: Yeah, it's it's fire.
• 1:59:40
  Speaker 2: In the hole.
• 1:59:41
  Speaker 10: Did Huntley even smell it? Is that why you wouldn't
• 1:59:43
  Speaker 10: try it?
• 1:59:46
  Speaker 8: He said, No, I know what horsewis is.
• 1:59:49
  Speaker 11: I don't want any Oh.
• 1:59:50
  Speaker 2: Yeah, well, but this is nothing like normal. And I
• 1:59:53
  Speaker 2: thought I knew harsh reddish until this game.
• 1:59:56
  Speaker 8: I should have told him it's not made out of
• 1:59:59
  Speaker 8: cod liver woods.
• 2:00:03
  Speaker 10: All right, Bill, anything you want to close with?
• 2:00:06
  Speaker 9: Well, yeah, I was thinking about tomatoes stories. We've been
• 2:00:11
  Speaker 9: talking about tomatoes, and then I remembered I haven't remembered
• 2:00:14
  Speaker 9: for years. My dad grew tomatoes, and he always grew
• 2:00:18
  Speaker 9: large tomatoes, and the problem that he was having with
• 2:00:21
  Speaker 9: him one summer was that, uh, they were breaking the vines.
• 2:00:25
  Speaker 9: The tomatoes were so heavy. He didn't know how to stop.
• 2:00:29
  Speaker 9: That is how he went. My mom was gone one day,
• 2:00:32
  Speaker 9: and he had an idea, and he went up and
• 2:00:34
  Speaker 9: he got half a dozen of her bras and went
• 2:00:38
  Speaker 9: out and flung those tomatoes bras and hung them up
• 2:00:43
  Speaker 9: to the top of the tomato steaks, and she came
• 2:00:47
  Speaker 9: back and saw her half of her underwear out in
• 2:00:50
  Speaker 9: the gardens and was really pissed.
• 2:00:54
  Speaker 8: I wouldn't have I wouldn't have been. I would have said,
• 2:00:57
  Speaker 8: hand out with the credit card, because I'm going shop.
• 2:01:03
  Speaker 2: How funny.
• 2:01:04
  Speaker 10: I can't even imagine that.
• 2:01:06
  Speaker 2: You look out in the garden and see all these
• 2:01:08
  Speaker 2: borls holding up tomatoes. H that's wonderful. That's and Susie,
• 2:01:18
  Speaker 2: you just said about get the card. I'm going shopping.
• 2:01:20
  Speaker 2: I saw a guy said that him and his wife
• 2:01:23
  Speaker 2: had a workshop. He works and she shops.
• 2:01:29
  Speaker 14: Well, I say that I'm not a spin thrift like that,
• 2:01:33
  Speaker 14: but if someone took my underwear and used it for
• 2:01:37
  Speaker 14: their gardening, I'd go shopping.
• 2:01:41
  Speaker 2: Yeah yeah. And it's and ladies and gentlemen, she means
• 2:01:45
  Speaker 2: that she's so tight.
• 2:01:47
  Speaker 8: W D.
• 2:01:47
  Speaker 2: Farty probably couldn't help. I remember everybody used to say
• 2:01:54
  Speaker 2: W D.
• 2:01:54
  Speaker 10: Farty and duct tape. If it can't fix it, you
• 2:01:57
  Speaker 10: don't need it.
• 2:02:00
  Speaker 8: And if it's not on my list, right.
• 2:02:02
  Speaker 10: Yeah, all right, guys, well, I guess it's time to
• 2:02:05
  Speaker 10: wrap it up. Ladies and gentlemen, we are so grateful
• 2:02:08
  Speaker 10: you're here.
• 2:02:10
  Speaker 2: This week. If you're listening to us, it's because we
• 2:02:14
  Speaker 2: couldn't go live yet on Rumble, but we're waiting on
• 2:02:18
  Speaker 2: Susie's fiber optics step up, and once that happens, she
• 2:02:22
  Speaker 2: knows how to do all that. Now she's become quite
• 2:02:26
  Speaker 2: the producer. But we don't want to say that out
• 2:02:28
  Speaker 2: loud because she'd get the big head. But she's become
• 2:02:32
  Speaker 2: really good at doing all that stuff, and all of
• 2:02:36
  Speaker 2: us are working on Zoom, which is starting to click
• 2:02:38
  Speaker 2: really well. And we did not know that the fiber
• 2:02:44
  Speaker 2: optic was such a big deal on her end that
• 2:02:47
  Speaker 2: it was dropping us on and off with Rumble. So
• 2:02:49
  Speaker 2: that's why we're here and you're hearing it after the fact.
• 2:02:53
  Speaker 2: But we're on a lot of things, and we've got
• 2:02:55
  Speaker 2: over twenty six nations that have listened to us in
• 2:03:00
  Speaker 2: the last few weeks. Twenty six nations, maybe a little more.
• 2:03:05
  Speaker 2: And we had something down there that says other and
• 2:03:07
  Speaker 2: I don't know if that means there wasn't enough people
• 2:03:11
  Speaker 2: in some areas, but there was like thirty listed under
• 2:03:17
  Speaker 2: other people that listened to the show, So we're grateful.
• 2:03:22
  Speaker 9: Other is California, What's that happened? Other is California.
• 2:03:31
  Speaker 10: So anyway, I'm grateful for Susie and Bill. I can't
• 2:03:34
  Speaker 10: thank them enough.
• 2:03:35
  Speaker 2: I know you guys love them as much as I do,
• 2:03:38
  Speaker 2: and we're grateful for you and sticking with us until
• 2:03:44
  Speaker 2: we can go live again on Rumble, and we really
• 2:03:47
  Speaker 2: appreciate it.
• 2:03:49
  Speaker 9: So it's that time.
• 2:03:53
  Speaker 10: Where I wish you that God will.
• 2:03:59
  Speaker 2: Please let's shoe and keep you healthy and happy, keep
• 2:04:03
  Speaker 2: your lives peaceful, free and safe. And it is a
• 2:04:07
  Speaker 2: special time for good Scotch, good cigars, and good night.
• 2:04:13
  Speaker 8: British, good night, all good night, every God bless.
• 2:04:21
  Speaker 7: Seems the love I've known has always been the most
• 2:04:25
  Speaker 7: destructive kind.
• 2:04:27
  Speaker 10: Yes, that's why now I feel so old.
• 2:04:32
  Speaker 2: Before my time.
• 2:04:36
  Speaker 7: Yesterday, when I was young, the taste of life was sweet.
• 2:04:44
  Speaker 9: Has rain upon my tongue.
• 2:04:46
  Speaker 7: I teased at light as if it were a foolish game,
• 2:04:52
  Speaker 7: the way that evening breeze may tease a candle flame.
• 2:04:57
  Speaker 7: A thousand dreams I dream, the splendid things I planned.
• 2:05:03
  Speaker 7: I always built to last on weekend, shifting sand.
• 2:05:08
  Speaker 2: I lived by night and shunned the naked light of day.
• 2:05:13
  Speaker 9: And only now I see how the.
• 2:05:17
  Speaker 2: Years ran away.
• 2:05:19
  Speaker 7: Yesterday, when I was young, so.
• 2:05:24
  Speaker 2: Many happy songs we're waiting to be sung, so many
• 2:05:30
  Speaker 2: wild pleasures. Please start