Latest / Beyond Labels Premium / Community Hour LIVE Replay (February 24th, 2025)

Transcript

Community Hour LIVE Replay (February 24th, 2025) · Beyond Labels Premium

• 0:00
  SPEAKER_01: Okay, I think this is showing me on the right who's first.
• 0:02
  SPEAKER_01: So I'm gonna go with with Stephanie.
• 0:05
  SPEAKER_01: Um Stephanie, if you want to um Stephanie, is it Bocheck.
• 0:09
  SPEAKER_01: Bo check.
• 0:10
  SPEAKER_01: Oh, love it.
• 0:11
  SPEAKER_01: Okay, Stephanie, please, your question.
• 0:13
  SPEAKER_02: All right, well, good morning, and thank you both so much for just doing this podcast.
• 0:16
  SPEAKER_02: It has been so life-giving to me and our family as we learn how to do farming and all things health, right?
• 0:23
  SPEAKER_02: Um, so just thank you for both being our community here and everything you do.
• 0:28
  SPEAKER_02: It is so inspiring.
• 0:28
  SPEAKER_02: I look forward to it each week.
• 0:31
  SPEAKER_02: And my question today is about soil.
• 0:33
  SPEAKER_02: So I learned from you all what manufactured compost even was.
• 0:36
  SPEAKER_02: I was completely ignorant to what that was.
• 0:38
  SPEAKER_02: So the first year I we made this huge 3,000 square foot garden and I put McGill compost on it because I had no idea.
• 0:45
  SPEAKER_02: I just went to my local mill, bought, I said, Hey, I need bulk compost.
• 0:49
  SPEAKER_02: And I was horrified to learn like what it really was later on.
• 0:53
  SPEAKER_02: So my question to you is, is my food that I'm working so hard to grow toxic?
• 0:58
  SPEAKER_02: Am I poisoning my family?
• 0:59
  SPEAKER_02: What can I do to kind of undo that?
• 1:02
  SPEAKER_02: Because I can't do my garden in another place.
• 1:04
  SPEAKER_02: It's a huge investment we've made it this far.
• 1:06
  SPEAKER_02: Um, I obviously don't use manufactured compost anymore.
• 1:09
  SPEAKER_02: And I'm trying to raise of raise awareness at that mill to tell them what it was.
• 1:12
  SPEAKER_02: And they were kind of horrified, like they were selling it pretty ignorantly.
• 1:16
  SPEAKER_02: I think most people are pretty ignorant of what it really is.
• 1:18
  SPEAKER_02: So I was very enlightened when you all did your podcast, basically unpacking what manufactured compost is.
• 1:25
  SPEAKER_02: So if you could maybe elaborate on that and help me understand what I can do to not be toxic in my garden.
• 1:32
  SPEAKER_09: Um I I guess my first question is what what what was the material that you purchased?
• 1:39
  SPEAKER_02: So McGill compost.
• 1:41
  SPEAKER_09: Was it a bagged no?
• 1:43
  SPEAKER_02: It was in bulk.
• 1:44
  SPEAKER_02: McGill Compost says they make it from, you know, basically everything on their website.
• 1:49
  SPEAKER_02: And they give the the rundown, and there's like, you know, the fecal chloroform percent.
• 1:54
  SPEAKER_02: Oh, it's below the the it's below the acceptable limit.
• 1:57
  SPEAKER_02: And but it I mean, they do say on their website that it part of the it's made from industrial waste as well as of animal byproducts and all these other things.
• 2:09
  SPEAKER_09: Okay.
• 2:11
  SPEAKER_09: Um well first of all, it's it's hard it's hard to unring a bell.
• 2:26
  SPEAKER_09: So my encouragement would be to just proceed, proceed with good stuff.
• 2:34
  SPEAKER_09: Um the be the the the most pretty I I guess the the most encouragement I can give you is that the the beautiful thing about soil is that if you have a well-functioning fungal, bacterial, nematode, if you have a well-functioning biology, it will actually eat up anything that's toxic.
• 2:57
  SPEAKER_09: Um over time, over time, and and a lot of times pretty quickly.
• 3:02
  SPEAKER_09: So um, so you know, my favorite story about that is the Lufkies in Austria when uh Chernobyl blew and that radioactive cloud came over and uh radiated all the the in Austria, all the uh truck, truck gardening areas, cabbage and all that stuff, and they all destroyed their crops.
• 3:21
  SPEAKER_09: But uh only one farm was able to replant immediately, didn't even have the radioactivity in their soil, and it was the Lufki farm because they'd been applying uh compost for you know 20 years and had a very, very high organic matter content, high soil biology, and it literally just ate up that radioactivity.
• 3:43
  SPEAKER_09: And so uh that kind of story has been um you know has been uh developed over time.
• 3:52
  SPEAKER_09: One of the most right now, one of the most um common fast curatives in these kind of situations is charcoal.
• 4:02
  SPEAKER_09: And so uh whether you have can can get some charcoal, uh make some charcoal, uh have a have a friend somewhere that can get you some charcoal, uh that uh often can get you um some detox detoxification as fast as possible.
• 4:20
  SPEAKER_09: But if you can't, just just good compost, apply it, go forward, and uh chances are you'll be just fine.
• 4:30
  SPEAKER_02: Thank you.
• 4:31
  SPEAKER_01: Okay, great.
• 4:32
  SPEAKER_01: Um, Joel, question from Ethan.
• 4:34
  SPEAKER_01: So I'm gonna ping back and forth between the hand raised and the chat box.
• 4:39
  SPEAKER_01: So Ethan's asking, uh Joel, the last podcast that was aired was the one about you teaching us how to raise a healthy backyard chicken flock.
• 4:49
  SPEAKER_01: So the question is do the chickens start on deep bedding or do you start with six inches or so and then build up from there?
• 4:59
  SPEAKER_01: You also didn't mention anything about purchase.
• 5:02
  SPEAKER_01: So he's wondering what his options were on perches, like a perch.
• 5:07
  SPEAKER_09: Uh-huh.
• 5:08
  SPEAKER_01: So do you do they start on a deep bedding or do you start with six inches or so and then build up from there?
• 5:13
  SPEAKER_09: No, you you start on it.
• 5:15
  SPEAKER_09: Um, I don't know that you have to have at least 12 inches, but you need at least 10 inches or so because you got to have enough mass to start developing uh a community of protozoa and nematodes.
• 5:28
  SPEAKER_09: And and and just like a compost pile, you need you need mass to have enough room to for that community to grow inside.
• 5:37
  SPEAKER_09: And so uh six inches, you know, you're not gonna get anything on the outside two inches, you're not gonna get anything on the bottom two inches.
• 5:44
  SPEAKER_09: So now you only got a strata of two inches.
• 5:47
  SPEAKER_09: Two inches is just isn't uh isn't enough room for as I as I tell school children for the back for the uh microbes to build their schools and libraries and highways and gymnasiums and school and all that stuff that they want to build for their community.
• 6:01
  SPEAKER_09: It's just not enough, not enough space.
• 6:04
  SPEAKER_09: So yeah, you need to start with about eight to nine, you know, preferably as much as 12 inches to start, and uh, and it'll be a long time before you have to add something more, but at least you're starting with a nice big carbonaceous base so that you can start growing your worms and bugs and bacteria in there.
• 6:22
  SPEAKER_04: Okay.
• 6:23
  SPEAKER_09: Oh, perches, perches, okay.
• 6:25
  SPEAKER_09: So yeah, um, uh, you know, perches are fine, they're not necessary, but um, if there are if if there's something you want to add in there, um that's perfectly fine.
• 6:38
  SPEAKER_09: I mean, domestic, I mean, the the reason wild birds perch is to get up away from the predators.
• 6:47
  SPEAKER_09: But if you have a safe place for them to be, um being up high on a perch is not a it's not a chicken requirement.
• 6:57
  SPEAKER_09: Uh, but if you want to do it, that's great.
• 7:01
  SPEAKER_01: Okay, great, Ethan.
• 7:02
  SPEAKER_01: Thank you for the question.
• 7:03
  SPEAKER_01: And let's go over to Kim.
• 7:04
  SPEAKER_01: Kim Um Gentry, is that correct, Kim?
• 7:08
  SPEAKER_00: Yes.
• 7:08
  SPEAKER_00: Hi, good morning.
• 7:10
  SPEAKER_00: Um, thank you.
• 7:11
  SPEAKER_00: I appreciate it very much.
• 7:12
  SPEAKER_00: Um so my question is um related to I've been listening to the podcast for a while and uh met Joel for the first time a year ago summer when you guys did one of your events out there with Maureen Diet as God's Good Table at your polyface farm.
• 7:28
  SPEAKER_00: And my husband and I took a little weekend retreat.
• 7:31
  SPEAKER_00: So we loved it.
• 7:33
  SPEAKER_00: Um we live in Longwood, Florida, and just under an acre lot.
• 7:38
  SPEAKER_00: Um, and and we have been talking about trying to grow our own garden here for a while.
• 7:44
  SPEAKER_00: Um, but I feel some challenges with regard to um, so we are on a well, which I'm thankful for, or well water is good.
• 7:52
  SPEAKER_00: We have two septic systems, one in the front of the house, one in the back, and they each have their own leech fields.
• 7:58
  SPEAKER_00: So, again, as far as where we can put the garden bed that plays into it with sun coverage and things like that.
• 8:04
  SPEAKER_00: But our biggest challenge aside from that, I feel is the wildlife because we have everything.
• 8:10
  SPEAKER_00: We have bears, we have coyotes, we have raccoons, we have possums, squirrels.
• 8:15
  SPEAKER_00: I mean, we have all sorts of wildlife.
• 8:18
  SPEAKER_00: And so my my question really kind of goes down to it feels very overwhelming to think about starting my own garden with, I feel a lot of challenges.
• 8:29
  SPEAKER_00: And is it do you think it's more advantageous?
• 8:32
  SPEAKER_00: Because I feel like an army of one, so to speak, with trying to build my own garden as opposed to I know a local farmer.
• 8:40
  SPEAKER_00: Um, they're not necessarily organic, but they do try to not spray.
• 8:45
  SPEAKER_00: Um, but they're small business, they have their own farm, uh, cows, butchery.
• 8:49
  SPEAKER_00: It does it make more sense possibly to invest my time to help them flourish as opposed to trying to build my own garden?
• 8:57
  SPEAKER_00: If it and I don't know if you would, because it's one of those things I can't do both.
• 9:01
  SPEAKER_00: So, do you have any thoughts or opinions on investing in our own property and just working around the challenges of going through topsoil testing and figuring out the best layout or possibly working with a local farmer to try to enhance their farm that also can help with community since obviously people shop there too?
• 9:21
  SPEAKER_00: Any thoughts or perspective on that?
• 9:23
  SPEAKER_09: Uh well that that was a that was a curveball question, Kim.
• 9:26
  SPEAKER_09: I I didn't know that you were gonna, I didn't know you were gonna end up where you ended up.
• 9:30
  SPEAKER_09: I thought it was just gonna be okay, how do I do this?
• 9:32
  SPEAKER_09: I'm sorry.
• 9:33
  SPEAKER_09: And suddenly you threw a curveball with this uh with this guy down the road that already has a has a farm.
• 9:39
  SPEAKER_09: Um you know, look, nothing, nothing beats your own, whatever, food self-sufficiency, if if you can.
• 9:48
  SPEAKER_09: Um but I'm also an incrementalist, and you start with you start with where you can.
• 9:54
  SPEAKER_09: So um, yeah, uh go ahead and enjoy building a relationship with this local farmer because chances are you're not gonna grow everything anyway.
• 10:05
  SPEAKER_09: But but if you have an acre, um I think you did you say you had an acre?
• 10:10
  SPEAKER_00: Yeah, just under an acre.
• 10:13
  SPEAKER_09: Uh that's a pretty that's a pretty good uh piece of land.
• 10:15
  SPEAKER_09: So the the the main thing I would simply so yes, go ahead with your neighbor.
• 10:21
  SPEAKER_09: I mean, I I would start there.
• 10:22
  SPEAKER_09: But then but then um, you know, as you can.
• 10:25
  SPEAKER_09: I would certainly develop something outside your back door.
• 10:28
  SPEAKER_09: There's nothing like having you know, especially fresh herbs outside your back door, um and uh and go with a a deep a deep bed.
• 10:39
  SPEAKER_09: I mean you can even put uh when I say a deep bed, I mean I mean a tall bed, a raised bed.
• 10:44
  SPEAKER_09: Okay that that then you can you could put a um you know put some sort of a cage around uh that it doesn't have to be real expensive.
• 10:54
  SPEAKER_09: I mean it could almost be um wildlife.
• 10:59
  SPEAKER_09: I mean, unless they're going for chickens, now if they're going for chickens, they get pretty roguish.
• 11:04
  SPEAKER_09: But uh a bear is not gonna be roguish about eating your vegetables.
• 11:09
  SPEAKER_09: Bears like to eat a lot of protein, and so they'll get pretty aggressive at trying to eat chickens or bugs or worms or honey bees, things like uh they they actually don't eat honey, they eat um, they eat the the little larva, the little larva in the the pupating uh bees is what they're after.
• 11:26
  SPEAKER_09: They're like little worms in in a in a bee nest.
• 11:30
  SPEAKER_09: So Winnie the Pooh um was actually wanting to eat uh bee larva, not uh honey, but that's another side light.
• 11:38
  SPEAKER_09: Um but but uh but a raised box, you know, where you're going up 24, you know, 30.
• 11:44
  SPEAKER_09: Teresa and I are putting in boxes inches high.
• 11:48
  SPEAKER_09: And 30 inches high gets you up away from you know possums and raccoons and groundhogs and the the floor stuff, and then you you could probably keep everything else out just with something as light as bird netting.
• 12:01
  SPEAKER_09: Uh, you know, if you made a simple simple you know structure around it um uh with with bird netting.
• 12:09
  SPEAKER_09: The other option is a dog, and I know Cena would love me to uh encourage you to have a dog.
• 12:15
  SPEAKER_09: It doesn't have to be a big dog.
• 12:17
  SPEAKER_09: I mean, just just a little, you know, just a little yapper uh outdoors that'll protect.
• 12:22
  SPEAKER_09: Um uh you know, we I mean we we grew up here with a little uh kind of a mutt, a mutt beagle, and uh boy, she kept deer and everything away from the garden.
• 12:33
  SPEAKER_09: Um all it doesn't have to be big, just somebody that'll that'll be a watch watchman for you.
• 12:40
  SPEAKER_09: Um that that might be something you want to consider too.
• 12:44
  SPEAKER_00: Okay, I appreciate it.
• 12:45
  SPEAKER_00: Thank you.
• 12:46
  SPEAKER_01: Okay, great question, Kim.
• 12:47
  SPEAKER_01: Thank you.
• 12:48
  SPEAKER_01: Okay, so now I'm going over to the chat box.
• 12:51
  SPEAKER_01: Um I'm gonna combine a couple questions.
• 12:53
  SPEAKER_01: One is from May, and May asks, um, I'd like more insight on Merrick's disease.
• 13:00
  SPEAKER_01: The prevailing narrative is it's a virus.
• 13:03
  SPEAKER_01: I've looked into those.
• 13:04
  SPEAKER_01: I'm in the Cowan camp, you know, Dr.
• 13:06
  SPEAKER_01: Tom Cowan, um, time of year, conditions of Merrick.
• 13:09
  SPEAKER_01: And then Glenn Halloway is asking or saying from the from the last podcast, um, if the government continues its march toward vaccines with mRNA, then will this lead to us having to close having closed herds and flocks to keep them, I think she's saying to keep the vaccine and the effects thereof free.
• 13:34
  SPEAKER_01: So um is it gonna lead to us having to close herds and flocks if they move forward with the vaccines?
• 13:40
  SPEAKER_01: Well, let me make sure that everything's okay.
• 13:43
  SPEAKER_01: Um, so okay, this is a big topic.
• 13:47
  SPEAKER_01: So I'm gonna start out.
• 13:49
  SPEAKER_01: I'll have Joel chime in here, but I'm gonna kick it off by saying that tomorrow, in fact, Joel and I are recording uh a brand new episode on bird flu.
• 14:00
  SPEAKER_01: And the reason we're recording another episode, you know, we don't like to stay on one topic too long, but we do feel compelled to report on this again because of it.
• 14:11
  SPEAKER_01: Um the situation has changed.
• 14:14
  SPEAKER_01: Um, the government's response is changing, I'll say, and our understanding of it is changing in a big way.
• 14:22
  SPEAKER_01: So I've spent about 40 hours um of researching just the origin of this alleged bird flu.
• 14:30
  SPEAKER_01: And so we're gonna be talking about the origin, like revealing it and um the similarities that are uh the similarities between this bird flu and um COVID and the playbook that's involved, um, as well as you know, other other things that have happened that we have become privy to.
• 14:54
  SPEAKER_01: Joel and I um so we're both working together with a group that, uh, and I'm trying to be very careful with my wording because at this point they only want us to reveal so much information.
• 15:06
  SPEAKER_01: But Joel, I think it's safe to say that we're working with a group that is trying to identify the truth of what's happening and come up with holistic solutions.
• 15:18
  SPEAKER_01: And those are going to be sent to Bobby and Rollins, uh, you know, Kennedy, Bob Kennedy and Rollins, um, to try to figure out what we can do about this current situation.
• 15:29
  SPEAKER_01: And so Joel and I have both been working, I've been working, um, doing investigative reporting about the origin and this supposed spread and what's happening.
• 15:37
  SPEAKER_01: And Joel's been on the ground, like boots on the ground.
• 15:40
  SPEAKER_01: And so we're coming together tomorrow to reveal what we have learned.
• 15:44
  SPEAKER_01: And I'll tell you, it's um it was very disturbing, at least what I have learned, was very disturbing.
• 15:51
  SPEAKER_01: And um, we're we're trying to shed light so that Americans and people around the world are not going to be duped again.
• 15:59
  SPEAKER_01: All right.
• 15:59
  SPEAKER_01: So, Joel, do you want to add to that?
• 16:02
  SPEAKER_09: Um, so my question to May is do you do you have Merricks disease, or are you just are you just uh fishing around for chicken diseases?
• 16:13
  SPEAKER_01: Is there a way to find out from it might be because we we uh we talked about Merricks um as an example of leaky vaccine?
• 16:23
  SPEAKER_09: Uh uh okay.
• 16:24
  SPEAKER_09: Well, in one of the okay, so so Merricks um there was a Merricks vaccine developed back in early in early uh 1900, uh and as early probably as 1920, I suppose, um for Merricks.
• 16:43
  SPEAKER_09: And um in in our 65 years here on the farm, we've had Merricks one time, and it and but we don't vaccinate for anything.
• 16:53
  SPEAKER_09: And um, and it it was definitely called if you cause if you if you look at uh if you look at uh you know the the um why it happens, it happens in unhygienic and unsanitary stress situations, which is actually how a lot of diseases happen.
• 17:12
  SPEAKER_09: And so uh so we actually had a situation one spring, we had a lady ask us to raise 500 pullets for her for an egg laying thing, and we raised them and we had a cold spring, and she ended up not taking them, um not not taking the birds.
• 17:30
  SPEAKER_09: Well, we then didn't have a place to put them and it stayed cold and wet.
• 17:34
  SPEAKER_09: We had to get them outside.
• 17:36
  SPEAKER_09: Uh, long story short, they we were not in a good situation, and they got merics, and so we vaccinated for two years, but all of my research indicated that it was a very weak, uh, a very weak thing.
• 17:49
  SPEAKER_09: And so um, so we quit, we quit vaccinating.
• 17:53
  SPEAKER_09: I think we vaccinated two years just just so we get ahead of it and not have a problem.
• 17:57
  SPEAKER_09: We've never had an issue since.
• 17:59
  SPEAKER_09: And so uh this is just another one of my list of about six whatever episodics that we've had in 65 years.
• 18:08
  SPEAKER_09: Um, every single episode, and and I'm I'm saying that not just a you know a stray dead animal, but I'm saying when you, you know, when you have a uh something actually kind of goes through a flock or a herd and you you have some some significant mortality, um every single one of them in my entire farming career has been caused by mismanagement.
• 18:32
  SPEAKER_09: Every single one.
• 18:34
  SPEAKER_09: And so I believe that essentially all animal uh livestock diseases, the root, the root of them is always some sort of mismanagement, and um, and that's where we need to attack them rather than attacking them with you know vaccines and pharmaceuticals.
• 18:56
  SPEAKER_09: But yeah, to Glenn's question about, you know, will we have to close our herds and flocks uh the more clothes you can have them, uh the better.
• 19:07
  SPEAKER_09: But you know, I think let me put it this way, I think um I think the day that you can't buy a chick uh anywhere it's gonna be a it's gonna be a a new day in America.
• 19:22
  SPEAKER_09: Um I mean I could go into length about what all the ramifications of that would be, but um but that that would be a pretty big deal.
• 19:32
  SPEAKER_09: And so I I I I think that if you're wanting to prepare for that, the way to prepare for it would be to incubate your own eggs, hatch your own eggs, and go to a dual purpose, you know, an old traditional dual-purpose bird that can be raised for both meat and eggs, and uh you can go.
• 19:55
  SPEAKER_09: Now we we began hatching our own our own uh about 10 years ago for our layers, and uh those could certainly the cockerels uh we certainly eat and would certainly be could be used for meat as well.
• 20:08
  SPEAKER_09: And so um, so yeah, this this may this may push a little more of that for sure.
• 20:15
  SPEAKER_01: Yeah, and then I see Glenn says the H1N1 is a core virus used for development of biological warfare strains.
• 20:22
  SPEAKER_01: Yeah, we're gonna get into all of that um to tomorrow.
• 20:28
  SPEAKER_08: I hate to say that I was the director of uh action group for the organization at the government that developed biological warfare for a while.
• 20:36
  SPEAKER_08: So I was taking farming from Joel.
• 20:39
  SPEAKER_08: And so I can't get into a lot of what you're looking at, but I know what you're running into while you're doing this research because I was there.
• 20:46
  SPEAKER_01: Oh, wow.
• 20:46
  SPEAKER_01: So then when I say that it's very concerning and disturbing, you totally get it.
• 20:50
  SPEAKER_01: Like, yeah, every yes, yes, things we've been uncovering, and we've been sharing information with other people who are in that working group that we're part of.
• 21:01
  SPEAKER_01: Um, you know, it's been a great collaboration, but yeah, the just the things I was uncovering on my own um are are very disturbing.
• 21:10
  SPEAKER_01: And the American people need to know.
• 21:12
  SPEAKER_01: And so we're gonna record that episode and we're gonna make that one public so that people can share it with friends and families, and and we're gonna share it with that working group and they're gonna push it out um so that people start if people can have an opportunity to see to access the truth.
• 21:29
  SPEAKER_01: Um, so yeah, very disturbing.
• 21:31
  SPEAKER_01: Glenn, thank you for chiming in.
• 21:32
  SPEAKER_01: We're gonna jump on that tomorrow as well.
• 21:34
  SPEAKER_01: And we're gonna get more into the whole concept of these vaccines and what the government is currently doing to push the vaccines.
• 21:43
  SPEAKER_01: And um if you wouldn't mind, like can everybody just mute while um while someone's talking and then and then when it's your turn, we'll like go ahead and unmute.
• 21:54
  SPEAKER_01: Yeah, because like Elena's saying, please mute.
• 21:56
  SPEAKER_01: It's just getting a lot of echoes.
• 21:57
  SPEAKER_01: So we're gonna talk about that, and we're gonna also go.
• 22:00
  SPEAKER_01: Into the whole concept of um there's a lot of leaky vaccines and what that actually means, um, and then different strategies that we're pushing forward as alternatives.
• 22:09
  SPEAKER_01: Okay, so we're gonna record it tomorrow, and um, I got to get together with Nolan, but we're trying to get that one out on Thursday since this is a timely, a very timely matter.
• 22:18
  SPEAKER_01: Okay, so let me jump over to um Kim Johnson, who has been very patiently waiting.
• 22:23
  SPEAKER_01: Go ahead, Kim.
• 22:25
  SPEAKER_01: Hi, guys.
• 22:26
  SPEAKER_03: Okay, my question's mainly for you, Cena, but I'm a little halfway through a book that I'm not sure I'm happy that I'm reading, to be honest with you.
• 22:37
  SPEAKER_03: It's called Um The Invisible Rainbow.
• 22:41
  SPEAKER_03: And every single chapter that I finish, I'm just more and more disturbed at the correlation between like um modern diseases and uh the advancements in technology and how these things are correlating, which is really um interesting but terrifying.
• 23:02
  SPEAKER_03: But I don't want to be scared and I don't want to go because it's super easy to go down like fearful rabbit holes of like, well, this is poison and this is poison and that is poison, and everything is always surrounding you, and so I just kind of wanted uh some ideas on how I could limit my family's exposure in this like digital world that we're living in, for one, and for two, um, I live about 800 feet.
• 23:32
  SPEAKER_03: I just got on Google Maps earlier or Google Earth to measure it, but I live about 800 feet from uh both transmission lines, like those super hefty power lines, and also we're surrounded by solar farms now, so um I feel like I'm sensitive to EMFs, I've always had headaches, and now my daughter is too, and she's only 12.
• 23:57
  SPEAKER_03: And on top of that, we're having like facial flushing, dizziness, um, like fatigue.
• 24:03
  SPEAKER_03: I always feel tired, and I'm eating really good.
• 24:06
  SPEAKER_03: We grow like 90% of our food, so I know it's not that.
• 24:11
  SPEAKER_03: And also a recent one is I've been having like tinnitus in my ears off and on, and I know that that's not something that I've ever dealt with in the past.
• 24:20
  SPEAKER_03: So besides like um joining the Amish and chucking my phone off the bridge, I was wondering like, what are some things that I can do to make me feel empowered and limit um you know, all of this exposure, if at all possible.
• 24:38
  SPEAKER_01: Wow, that's such a great question.
• 24:41
  SPEAKER_01: And um, she's got a dog.
• 24:44
  SPEAKER_01: I know, I know.
• 24:46
  SPEAKER_03: I'm like, oh I want to pick up my dog, start petting mine too.
• 24:49
  SPEAKER_03: Like um he thinks he's my third, my third human child.
• 24:53
  unknown: Yeah.
• 24:54
  SPEAKER_03: So I had to pick him up.
• 24:56
  SPEAKER_01: Well, they are.
• 24:56
  SPEAKER_01: I call them my furry babies.
• 24:59
  SPEAKER_01: Yes.
• 25:00
  SPEAKER_01: Um, okay, lots, lots to unpack there.
• 25:04
  SPEAKER_01: Um, so I would say that yeah, you know, part of this is the the perception, as you know, you are alluding to here.
• 25:14
  SPEAKER_01: And so I would start with perception, and then we can get into you know some more like practical tips.
• 25:19
  SPEAKER_01: But um, because the more you research, the more you start to believe this narrative, generally speaking, that there's toxin just all around us and the world is just so toxic now, and there's like no escaping from it, and on and on.
• 25:36
  SPEAKER_01: And um, while I can see why people come away with that narrative, you know, like of just 5G exposure and like the power lines and stuff, it it's hard to escape from the the consequences of those, but um, and chemtrails and on and on and on.
• 25:55
  SPEAKER_01: But the way that I guess I look at it is that the human body is designed by God to be resilient to any and all things, and that's like my fundamental belief.
• 26:09
  SPEAKER_01: And so for me, it's okay, um, God designed us to have what we call symptoms, but I don't actually think of them as symptoms because even that has more of a negative um connotation on it that starts to already put somebody in our modern culture in a more victim mentality.
• 26:32
  SPEAKER_01: So I like to think of it as God designed our bodies to be able to communicate with us when something's not in balance.
• 26:39
  SPEAKER_01: And that's really what a symptom is.
• 26:41
  SPEAKER_01: It's just your body communicating with you that something's not in balance.
• 26:44
  SPEAKER_01: And he also gave us each that God-given ability to um interpret the symptom.
• 26:52
  SPEAKER_01: It's just in our modern culture, we've tended to outsource the power, the ability to actually interpret what our own body is telling us.
• 27:01
  SPEAKER_01: And we elevate other quote unquote experts to do that for us.
• 27:06
  SPEAKER_01: And so you've already identified several symptoms.
• 27:08
  SPEAKER_01: And so I think that's fantastic.
• 27:10
  SPEAKER_01: You're aware, that's the first step is to become an aware of it.
• 27:13
  SPEAKER_01: And the next step is to really sit in a space of quiet and ask your body to tell you why it's having that particular symptom.
• 27:24
  SPEAKER_01: And so one thing we want to do in that space is to not be have an emotional tie to the answer.
• 27:33
  SPEAKER_01: You can't be emotionally tied, or you can start blocking what the body is able to tell you, right?
• 27:38
  SPEAKER_01: And that's kind of like I think of it as like the truth that's coming from your soul, which is all part of God.
• 27:43
  SPEAKER_01: So you're trying to really hear what God is trying to tell you is the problem.
• 27:49
  SPEAKER_01: And you're just hearing it through your body, right?
• 27:51
  SPEAKER_01: It's that body is an instrument of God.
• 27:53
  SPEAKER_01: You're just hearing it through the body.
• 27:55
  SPEAKER_01: So be open to whatever the answer is that your body is going to provide.
• 27:59
  SPEAKER_01: You don't judge it.
• 28:01
  SPEAKER_01: You know, you don't start shaming yourself for it, like, oh gosh, I chose this house that's so close to this high tension power line, or oh my goodness, I gave my kids that bowl of fruit loops, and you know, now she's constipated and you know, whatever it may be, like you don't tie any shame or blame to it or any kind of attachment, just listen to what the body is trying to tell you, and it will tell you what you actually need to do.
• 28:27
  SPEAKER_01: So instead of asking all these other experts, start to really ask yourself, turn within.
• 28:33
  SPEAKER_01: Um, what I like to do is I like to pray about it ahead of time.
• 28:37
  SPEAKER_01: So um, I like to ask God for guidance, and then I start talking with my body.
• 28:45
  SPEAKER_01: Okay, so that's the number one way, in my opinion, that you're gonna be able to figure to tease these things out.
• 28:50
  SPEAKER_01: Because as you know from your research, there's like a million things that could be causing even just ringing in the ears.
• 28:56
  SPEAKER_01: Yes, EMF exposure is a top contra top quote unquote symptom, uh, a top reason to have the symptom of ringing in the ear.
• 29:04
  SPEAKER_01: Okay, but that's just one of them.
• 29:05
  SPEAKER_01: Brains will do the same thing to some people if you have that predisposition.
• 29:10
  SPEAKER_01: So that's the first step is the perception component.
• 29:13
  SPEAKER_01: And I think that helps take away a lot of the fear as well.
• 29:16
  SPEAKER_01: Don't come at it from a fear space, right?
• 29:19
  SPEAKER_01: Um, or you could make decisions that aren't actually in your best interest, decisions that are trickling down from somebody else who doesn't know your exact situation.
• 29:27
  SPEAKER_01: Um, the second thing is I'm also EMF sensitive.
• 29:30
  SPEAKER_01: So we um we actually had to move out of a situation where we had EMFs near us.
• 29:36
  SPEAKER_01: It was the rental that we were in when we first moved to Georgia.
• 29:39
  SPEAKER_01: So luckily it was a rental.
• 29:40
  SPEAKER_01: I didn't own the home, but we had to move from there.
• 29:42
  SPEAKER_01: My 15-year-old son was starting to get headaches as well.
• 29:45
  SPEAKER_01: We none of us were sleeping well.
• 29:47
  SPEAKER_01: As soon as we moved into our new homestead where we don't have high-tension power lines or cell towers anywhere near us, like at least for a mile away, no neighbors right next to us with their Wi-Fi on.
• 29:59
  SPEAKER_01: Soon as we did that, we all started sleeping through the night, headaches went away.
• 30:03
  SPEAKER_01: So, unfortunately, in some of these situations, the best solution is to actually change your location.
• 30:09
  SPEAKER_01: And I know that's not an easy thing to do.
• 30:11
  SPEAKER_01: It's not easy to fix.
• 30:12
  SPEAKER_01: That's just the honest truth of what happened to us and what happens with a lot of my clients.
• 30:16
  SPEAKER_01: Mold is the same thing.
• 30:18
  SPEAKER_01: A lot of homes, seven out of 10 homes on the East Coast, tend to be high in toxic levels of mold that are undetected by these mold technicians.
• 30:27
  SPEAKER_01: And so the solution there is people are having to move out of those houses, you know.
• 30:31
  SPEAKER_01: So sometimes that is the solution.
• 30:33
  SPEAKER_01: But there are a lot of things that you can do yourself by, you know, cleaning up your food supply, cleaning up your water supply, turning off your own Wi-Fi, not using the cell phones.
• 30:43
  SPEAKER_01: Or now my husband has this cell phone for work on the days he works from home and you can connect it.
• 30:48
  SPEAKER_01: Um, you know, so you can turn the Wi-Fi off and you have this little adapter that connects and you can still use that phone.
• 30:55
  SPEAKER_01: We have Ethernet installed in our home so that we don't have Wi-Fi.
• 30:59
  SPEAKER_01: But if you don't have Ethernet and you want to turn off your Wi-Fi, you can get like those little devices that can turn the Wi-Fi into a type of Ethernet by using your um the circuitry in your house.
• 31:11
  SPEAKER_01: Now, of course, when you do that, it creates additional dirty electricity.
• 31:15
  SPEAKER_01: So you'd want to get a dirty electricity filter to put on um the break it, the breaker box.
• 31:20
  SPEAKER_01: Um, we have that as well.
• 31:22
  SPEAKER_01: So that's for the for EMF mitigation.
• 31:24
  SPEAKER_01: There's devices they create that they sell now that you can have in your home and it's supposed to send out um, you know, signals that are supposed to counter the radiation coming to you.
• 31:36
  SPEAKER_01: Uh, I've done a little bit of research in those.
• 31:38
  SPEAKER_01: I mean, it's really 50-50 uh from what I've read.
• 31:44
  SPEAKER_01: I've never actually bought one and brought it in my own house because they were thousands of dollars.
• 31:48
  SPEAKER_01: So so I haven't done that yet.
• 31:51
  SPEAKER_01: But, you know, I would do those first steps um to start with.
• 31:57
  SPEAKER_01: Um, and I think if you at least mitigate the EMF exposure within your own home, that that should do that should help.
• 32:05
  SPEAKER_01: And then just make sure your food is very clean.
• 32:07
  SPEAKER_01: I would I personally would get off the grains and all grain derivatives just to see if it helps you and your children.
• 32:15
  SPEAKER_01: Okay, sorry, kind of a long answer.
• 32:17
  SPEAKER_01: A big big topic, big topic to cover.
• 32:21
  SPEAKER_01: Um, okay, let's go to James.
• 32:23
  SPEAKER_01: James, um, is it Baylor?
• 32:26
  SPEAKER_01: James?
• 32:27
  SPEAKER_01: Byler.
• 32:29
  SPEAKER_01: Oh, of course Joel was right.
• 32:33
  SPEAKER_07: Okay, he knows my heritage.
• 32:36
  SPEAKER_09: Yeah, that's right.
• 32:39
  SPEAKER_07: Um, question for you, Cena.
• 32:42
  SPEAKER_07: You had mentioned a couple, oh, this has been like 18 months ago or so, that you were you talked about grain, and then at some point you mentioned that you want to get back on grain.
• 32:54
  SPEAKER_07: So, my question is how what are you gonna do or how are you gonna get back on grain?
• 32:59
  SPEAKER_07: And how are you gonna find that grain and know it's good grain?
• 33:03
  SPEAKER_01: That's an excellent question.
• 33:05
  SPEAKER_01: So, um, so let me clarify.
• 33:08
  SPEAKER_01: So I I don't want to have grain as a staple in my diet because that's just my own personal opinion about how humans originally ate.
• 33:20
  SPEAKER_01: They didn't eat a lot of grains.
• 33:22
  SPEAKER_01: Um, and it would have been more seasonal.
• 33:24
  SPEAKER_01: And I'm talking about the you know, ancient, ancient humans, like pre-industrialization, okay, pre-agriculture.
• 33:32
  SPEAKER_01: So, but what I would like is to be able to eat them on occasion, like if I'm at a party or something, and not have a reaction to them.
• 33:41
  SPEAKER_01: Now, having said that, I fully think that I am healthy enough now that I can go and eat something.
• 33:49
  SPEAKER_01: Like I can probably go eat at McDonald's.
• 33:51
  SPEAKER_01: Not that I would ever do that, but I probably could go eat a McDonald's and not have a problem, you know, because of the resiliency that I've built in.
• 34:00
  SPEAKER_01: If I was going to consume grains, like say I wanted to eat some kind of bread, then I would um get ancient grains and I would soak in and sprout them for sure.
• 34:13
  SPEAKER_01: I would grind them myself and I would eat them.
• 34:16
  SPEAKER_01: Um, I would grind them and eat it freshly milled, you know.
• 34:20
  SPEAKER_01: So mill it and I would cook it like that day.
• 34:24
  SPEAKER_01: I wouldn't let it sit there.
• 34:25
  SPEAKER_01: Um, I would always eat it fresh.
• 34:28
  SPEAKER_01: Um, and so I mean, someday I'll do that.
• 34:30
  SPEAKER_01: I don't have a burning desire to do that at this point.
• 34:34
  SPEAKER_01: Um, I'm doing very well without grains.
• 34:37
  SPEAKER_01: It's been like a decade now.
• 34:39
  SPEAKER_01: Um, and there's more and more literature coming out indicating, you know, more negatives than positives for me, in my perception, with the grains.
• 34:50
  SPEAKER_01: And it's not just the glutins, it's mycotoxins, heavy metals, um, you know, pesticide contamination, things like that.
• 34:59
  SPEAKER_01: So would I eat them?
• 35:01
  SPEAKER_01: Sure.
• 35:01
  SPEAKER_01: I would eat it on occasion, but I would make sure it carries those caveats and I would I would make them myself.
• 35:07
  SPEAKER_01: Yeah.
• 35:07
  SPEAKER_01: Did that answer your question, James?
• 35:09
  SPEAKER_07: Yes, I think it did.
• 35:11
  SPEAKER_07: Well, what I'm what I'm looking forward to is meeting you guys at uh in Florida at the road food conference.
• 35:18
  unknown: Oh, yes.
• 35:18
  SPEAKER_07: And I'm gonna have a I'm gonna have a wheat product there.
• 35:21
  SPEAKER_07: I'm I'm gonna have a booth there.
• 35:23
  SPEAKER_07: I'm gonna have a wheat product there that is being manufactured in Ohio.
• 35:28
  SPEAKER_07: It's called crushed grain because they can't call it flour because the USDA owns the term flour and it doesn't come under their description of what flour should be.
• 35:42
  SPEAKER_07: And they so they they mill it or they crush it, and all the germ cells are still alive.
• 35:49
  SPEAKER_07: So what they have found is that it's the milling process that actually makes it bad.
• 35:56
  SPEAKER_07: It's the manufacturing process of our flowers that makes it bad.
• 36:00
  SPEAKER_07: Now, there's other things that come into play, as you know, that could happen and can go on, but I am I think I got the grain that you need to try at some point.
• 36:10
  unknown: Okay.
• 36:12
  SPEAKER_01: Well, I look forward to it.
• 36:14
  SPEAKER_07: The name of the company that manufactures it is his saving grains in Fort Recovery, Ohio.
• 36:22
  unknown: Okay.
• 36:23
  SPEAKER_01: His saving grains.
• 36:24
  SPEAKER_01: Awesome.
• 36:25
  SPEAKER_09: So so Cena, so Cena at the Rogue Food Conference, uh, which is coming up in Florida.
• 36:31
  SPEAKER_09: Uh, when is that?
• 36:32
  SPEAKER_01: That's um that's um it's March uh 13, 14, 15.
• 36:39
  SPEAKER_09: Yeah, March 13, 14.
• 36:41
  SPEAKER_09: March, yeah.
• 36:42
  SPEAKER_09: Yeah, I'm so glad we're gonna have people joining us.
• 36:45
  SPEAKER_09: Yeah.
• 36:45
  SPEAKER_09: Anyway, what my my advice to you, Cena, is I think you should eat eat one of these, uh, whatever it is, uh, a cookie, a cake, a piece of bread or whatever.
• 36:54
  SPEAKER_09: But, but, but do it after you speak.
• 36:58
  SPEAKER_09: So that so that if it kills you, we will have the we'll have the blessing of your speech before you kick off.
• 37:06
  SPEAKER_09: Um I think that would be a good idea.
• 37:09
  SPEAKER_09: Or before you feel bad or whatever.
• 37:11
  SPEAKER_09: Oh, I can see I would agree with that.
• 37:16
  SPEAKER_09: That'll be my we'll look forward to seeing you there, James.
• 37:19
  SPEAKER_09: Thank you very much.
• 37:21
  SPEAKER_09: Thank you.
• 37:22
  SPEAKER_01: I love that.
• 37:22
  SPEAKER_01: I love that.
• 37:23
  SPEAKER_01: Okay, so back over here to the chat.
• 37:25
  SPEAKER_01: Um, I believe this is um Jamie um Cadu.
• 37:30
  SPEAKER_01: Uh but so it's Jamie.
• 37:32
  SPEAKER_01: I have a question about grazing.
• 37:34
  SPEAKER_01: I got the book, The Art and Science of Grazing, which said that grazing systems used in different areas are different.
• 37:41
  SPEAKER_01: I am in northern uh Colorado near Fort Collins.
• 37:46
  SPEAKER_01: Um is it the high, oh, it is the High Plains.
• 37:50
  SPEAKER_01: What grazing system should I use here in the High Plains?
• 37:56
  SPEAKER_09: So the yeah, uh, and there's there's another question here on I've got three, where was it?
• 38:02
  SPEAKER_09: Um I've got three cows.
• 38:04
  SPEAKER_09: I saw one, uh, three cows, milk cow, 19-inch precipitation in Colorado, south of Denver Metro.
• 38:10
  SPEAKER_09: So I'm I'm gonna uh what adaptations do you recommend in dry climates?
• 38:15
  SPEAKER_09: So I'm gonna combine these two, Cena.
• 38:18
  SPEAKER_09: Um are we okay?
• 38:20
  SPEAKER_09: All right, yeah.
• 38:20
  SPEAKER_09: So so so the the main difference between drier areas and more temperate areas like we have here in Virginia, the main difference is how fast the grass desiccates when it reaches maturity.
• 38:36
  SPEAKER_09: So in a high humidity area, the grass the the humidity actually sucks the uh the nutrients out of the forage and it turns basically to cardboard.
• 38:51
  SPEAKER_09: In high elevation and drier areas with low humidity, the mature grass um simply becomes like a raisin, you know, it becomes um you know like like a dry a dry product and it can stay on the stalk very palatable for up to two years.
• 39:11
  SPEAKER_09: Here, if we don't eat it within 90 days, it's pretty much turned to cardboard because the humidity has desiccated the nutrients out of it.
• 39:19
  SPEAKER_09: So um that's a big difference.
• 39:22
  SPEAKER_09: And of course, then the other big difference is that in a lower rainfall, higher elevation places, um, the grass grows more um more sporadically, not from cold, but from moisture.
• 39:36
  SPEAKER_09: So you get moisture, you get a flush of growth.
• 39:38
  SPEAKER_09: You don't have moisture, you get none.
• 39:40
  SPEAKER_09: So what that means is that your rest periods have to be way, way longer.
• 39:45
  SPEAKER_09: Unless you can irrigate.
• 39:46
  SPEAKER_09: Now, if you can irrigate, then all bets are off, you know, you can you can uh make a big difference.
• 39:50
  SPEAKER_09: But assuming you're not irrigating, your rest periods are going to be a lot longer.
• 39:55
  SPEAKER_09: So in general, in general, the response to rotation to tight rotational grazing in a dry area is even more dramatic than it is in a high rainfall area.
• 40:09
  SPEAKER_09: But the principles, the principles of one day, one day stays, um hurt, you know, uh uh animal impact in a certain area, like using a mineral box, a water trough, or whatever to create animal impact on a maybe an invasive weed or a bush or a shrub that you don't like, um, those kind of things, those are all identical in any area.
• 40:35
  SPEAKER_09: It's just that the the growth cycle will be different.
• 40:39
  SPEAKER_09: The the length that you can have palatable species standing is different, but the basic concept of movement is the same.
• 40:51
  SPEAKER_09: It's just more it's just climat climatically adapted to a different um you know a different growth cycle and a different standing nutrition cycle of the standing forage.
• 41:09
  SPEAKER_01: Okay, great.
• 41:10
  SPEAKER_01: Okay, so let's move on to the next question from um Stephanie Stoner.
• 41:18
  SPEAKER_04: Oh, good morning.
• 41:19
  SPEAKER_04: Hi, hi.
• 41:21
  SPEAKER_04: Uh question for Joel.
• 41:23
  SPEAKER_04: Um, so thank you both for offering this.
• 41:25
  SPEAKER_04: Um we are in Northern California, um, and we have a very small pig operation here um selling holes, halves, and feeders um to friends, family, the community.
• 41:39
  SPEAKER_04: Um, and my question is at what point would you recommend becoming an actual licensed business with the state?
• 41:48
  SPEAKER_04: Um we are nervous a little just with how things are in our state and not wanting to have uh people coming here that are not necessary.
• 42:02
  SPEAKER_09: Um so so right, so right now you're just you you don't have an LLC.
• 42:10
  SPEAKER_09: In other words, you're you're not asking about um about telling the state you're raising pigs, you're just asking at what point do you start an LLC or have a separate a separate bank account?
• 42:22
  SPEAKER_04: Um no, more so like registering with the state.
• 42:25
  SPEAKER_04: We treat it as an actual business now, and we're not an LLC, but we have the you know bank account stuff, but just actually telling the state what it is we're doing.
• 42:35
  SPEAKER_09: Why do you why do you have to tell the state you're doing anything?
• 42:38
  SPEAKER_04: We don't.
• 42:38
  SPEAKER_04: I just I just don't know.
• 42:40
  SPEAKER_09: I just thought I'd I'd ask if there's a point where you might recommend us uh I don't I don't recommend that you register with the state for anything.
• 42:52
  SPEAKER_09: I don't care how big or small you are.
• 42:55
  SPEAKER_09: Uh now if there's a you know if there's for example, one of one of the big ones here, uh, and it may be there is land use, land use taxation, where you know you when you uh if you register as a farm, then you fill out your land use uh tax land use forms and it saves you a tremendous amount on your taxes because pigs, pigs and corn uh don't require schools and jails and and police forces.
• 43:25
  SPEAKER_09: So so they're eat they're they're they're they're um land, agriculture land is very, very cheap to administer to govern versus residential land, which has people who have you know governance problems.
• 43:39
  SPEAKER_09: So um so I I'm not sure what kind of registry you're talking about.
• 43:44
  SPEAKER_09: I mean, you are in California, um, which is you know a a pretty heavily regulated area.
• 43:50
  SPEAKER_09: I I mean I the only thing that we're registered in here is the land use uh thing, which is which is uh which is in order to avoid taxes.
• 44:02
  SPEAKER_09: But I I'm not sure that the county actually cross-references that to any state database.
• 44:11
  SPEAKER_09: It's simply a um a verification that you are farming it, that you don't have this acreage for a golf course or a you know a cookie factory.
• 44:21
  SPEAKER_09: So you are farming.
• 44:23
  SPEAKER_09: And there are minimal requirements.
• 44:24
  SPEAKER_09: You know, if uh you've got to raise this many chickens or pigs or cows or or acres of corn or hay or whatever, you've you there there are there are stipulations on it to show that you're a bona fide farm if you're going to come come uh claim the um the tax um it's not an exemption, it's a it's a it's a defer, you know, it's a it's a lower rate, it's a decrease in the rate.
• 44:48
  SPEAKER_09: But to just register for the state, to register to the state, no, I wouldn't I wouldn't do that for anything.
• 44:55
  SPEAKER_01: Okay.
• 44:56
  SPEAKER_01: Thank you.
• 44:58
  SPEAKER_01: Okay, great.
• 44:59
  SPEAKER_01: Okay, let's go to Nate.
• 45:00
  SPEAKER_01: Nate M.
• 45:04
  SPEAKER_06: Yes.
• 45:05
  SPEAKER_06: So Cena, this question is directed towards you more.
• 45:09
  SPEAKER_06: Uh uh so we've been getting rid of, you know, trying to get rid of all toxins in our house and you know, our clothes and everything.
• 45:19
  SPEAKER_06: And we've been having a very hard time finding dishwasher detergent.
• 45:24
  SPEAKER_06: Do you use the dishwasher?
• 45:26
  SPEAKER_06: And if you do, is there a toxin-free detergent or is there a recipe that you could share for that?
• 45:33
  SPEAKER_01: Yes.
• 45:34
  SPEAKER_01: Okay, so I do use the dishwasher, especially because we tried not to, but we cook so much from scratch and you know, all day long for all five of us that we go through a lot of dishes.
• 45:45
  SPEAKER_01: So I do use the dishwasher.
• 45:47
  SPEAKER_01: There is a brand that I like.
• 45:49
  SPEAKER_01: Um, and actually, um, was that is that your only question?
• 45:53
  SPEAKER_01: Because I could I will go get it and bring it back while we take the next question.
• 45:57
  SPEAKER_06: Yes, because I told my wife I'm tired of being the wet apron army.
• 46:03
  SPEAKER_01: Yes, yes, I can totally relate.
• 46:05
  SPEAKER_01: So can my kids.
• 46:06
  SPEAKER_01: Um, okay, so why don't I go grab it and then um I'll bring I'll bring it back.
• 46:12
  SPEAKER_01: And then the meantime, let's take the next question while I'm running over to get it.
• 46:16
  SPEAKER_01: Is that okay, Nate?
• 46:17
  SPEAKER_06: Yes.
• 46:18
  SPEAKER_01: Okay, so while I'm doing that, let's go to Matt.
• 46:21
  SPEAKER_01: Uh Matt H.
• 46:25
  SPEAKER_05: All right, thank you.
• 46:25
  SPEAKER_05: This question is for Joel, so you've got time to move.
• 46:28
  SPEAKER_05: Um Joel Senator Amy Klobishar was actually in the room with my Minnesota Farmers Union group just two days ago.
• 46:37
  SPEAKER_05: Um, and she's currently the top Democrat on the uh Senate Agriculture Committee, so um a big voice, obviously, in in many ways.
• 46:48
  SPEAKER_05: Uh, farmers Union has been helpful in connecting me with fellow farmer neighbors, um, and it's also a powerful interest group in my state, but the issues it seems to be standing for are increasingly partisan and left-leaning, even though it's trying to frame itself as more nonpartisan.
• 47:04
  SPEAKER_05: Um, Joel, you've famously worn many hats as a Christian libertarian, environmentalist, capitalist, lunatic farmer.
• 47:11
  SPEAKER_05: So, um, how would you suggest that I wear multiple hats, perhaps, and try to balance the perspectives in the room?
• 47:18
  SPEAKER_05: Uh, to try to maybe seek some change or some balance from within without just feeling like I'm playing along and maybe unintentionally supporting one-sided conversations.
• 47:32
  SPEAKER_09: Uh wow, what a great uh great question.
• 47:35
  SPEAKER_09: I I guess I guess uh my answer would be uh that you need to go, you need to you need to hook up with people that you can either I mean there's two ways to look at this.
• 47:51
  SPEAKER_09: You can either hook up with with people who are who don't agree with you that you think you can influence, and that's that's certainly, you know, a worthy mission.
• 48:01
  SPEAKER_09: Uh, you know, here's a group that's influential, I can influence it.
• 48:05
  SPEAKER_09: The other option is to hook up with a group that much more aligns with your thinking and and try to, you know, try to um what let you know leverage leverage that group forward.
• 48:19
  SPEAKER_09: Um they're different people are cut out for different things.
• 48:26
  SPEAKER_09: Um for me I have found that I don't I don't thrive in environments where where I'm just um whatever, the odd the odd guy out all the time.
• 48:43
  SPEAKER_09: I just get tired of beating my head against a wall and you know and feeling like like uh what you know no nobody likes me, you know.
• 48:55
  SPEAKER_09: Uh I'm you know, life's too short.
• 48:57
  SPEAKER_09: And so I have tended to depart from those kind of organizations.
• 49:02
  SPEAKER_09: That's one reason we departed from the American Farm Bureau Federation.
• 49:06
  SPEAKER_09: Um, I mean, I've certainly got a lot of friends in uh Farm Bureau Federation, but uh but I I you know over the years and the numerous battles that we have fought, Farm Bureau Federation, which is the largest farm lobby in the United States, um is always opposing me, always opposing me.
• 49:24
  SPEAKER_09: So I I just I just don't want to join you know an organization that where I'm just gonna be uh I'm just gonna be whatever shut down.
• 49:35
  SPEAKER_09: You know, it's just it's just too difficult.
• 49:37
  SPEAKER_09: And so um, so I mean, but that's me.
• 49:40
  SPEAKER_09: But I have other people, oh I'm gonna be the, you know, I'm gonna be the mole.
• 49:44
  SPEAKER_09: I'm gonna be the, you know, the inside, you know, the and so uh I I think I think you have to look in the mirror and say, well, you know, where where do I think I can thrive?
• 49:54
  SPEAKER_09: Where do I think I can have mission?
• 49:56
  SPEAKER_09: And if you can have mission, being the you know, being the the troublemaker in a in a group that uh seems a little bit wayward, great, you know, be the be the fly in the saddle, you know, but if that doesn't suit your psyche or your, you know, if it's too frustrating, then uh find a you know find a different tribe, a different group, and help help them to you know give them that additional voice and catalyst to go forward.
• 50:25
  SPEAKER_09: I I think you've got two things, and I can't make that decision for you.
• 50:30
  SPEAKER_05: Thank you.
• 50:31
  SPEAKER_09: Fair enough.
• 50:32
  SPEAKER_05: Thank you.
• 50:33
  SPEAKER_01: Yeah, all right, Cena.
• 50:35
  SPEAKER_01: Great question.
• 50:36
  SPEAKER_01: Okay, Nate.
• 50:37
  SPEAKER_01: So I found the dishwasher powders that I've been using, and of course, ideally I would make my own, but you only have so many hours in the day.
• 50:45
  SPEAKER_09: So come on.
• 50:47
  SPEAKER_01: I know so I don't make my own.
• 50:50
  SPEAKER_01: So the two brands that I have used and have been fine for us for my family, are um we've used um Nelly's uh dish powder.
• 51:01
  SPEAKER_01: And um we just bought this online, we got this off off Amazon, and then I've used um Molly's suds.
• 51:10
  SPEAKER_01: And we've also used it for um a different version of it, of course, for laundry detergent when I don't make my own.
• 51:19
  SPEAKER_06: Um, I like to make my own, but you know my wife, my wife makes her own laundry detergent, but the dishwasher we've discovered that the best thing we've found so far is to use the bar dish soap and just grade it two or three grades in the dishwasher and run it that way.
• 51:39
  SPEAKER_06: But you have to hand wash, you know, scrub all your dishes, pre-wash them before you put them in.
• 51:45
  SPEAKER_01: Oh, but I love that.
• 51:46
  SPEAKER_01: I love that idea because I do make my own soap.
• 51:49
  SPEAKER_01: So that would be that would be even easier and less expensive for me just to so you just take that soap and you literally just grade some and you stick it in the little hole for the okay.
• 52:01
  SPEAKER_06: No, I just put it in the dish.
• 52:02
  SPEAKER_06: We just put it in the dishwasher, just grade it right in the dishwasher with the dishes.
• 52:06
  SPEAKER_01: Oh, that's fantastic.
• 52:07
  SPEAKER_01: Okay.
• 52:08
  SPEAKER_06: But but you have to pre-wash the dishes before you put them in.
• 52:12
  SPEAKER_01: Oh, I do that anyway.
• 52:13
  SPEAKER_06: So it's yeah, it still doesn't, we do too, but it still doesn't work the best, but it's better than other things that we've found.
• 52:20
  SPEAKER_01: Oh, okay, that's great.
• 52:21
  SPEAKER_01: Okay, so I'm gonna try that next.
• 52:23
  SPEAKER_01: So sorry, so my next load, I'm not gonna use these powders.
• 52:26
  SPEAKER_01: I'm just gonna take my homemade soap, shred it in there, and see that that's great.
• 52:30
  SPEAKER_01: Thank you, Nate.
• 52:32
  SPEAKER_09: You mean you're you mean you're gonna pull away your your uh support of Molly and Nelly?
• 52:37
  SPEAKER_01: Oh yeah, I'm gonna support the company of Cena.
• 52:43
  SPEAKER_01: Like make the soap and use it myself in all these different aspects.
• 52:48
  SPEAKER_09: It it it it is good to see the the two brands there's Nelly's dish powder and Molly's suds.
• 52:55
  SPEAKER_09: Uh Nate, I hope that gets you off of square one if you want to try any of the look into them.
• 53:03
  SPEAKER_09: Thank you.
• 53:04
  SPEAKER_01: Yeah, and of course, these are not perfect, right?
• 53:06
  SPEAKER_01: These brands are not perfect.
• 53:07
  SPEAKER_01: None of them are what it like.
• 53:08
  SPEAKER_01: If I was gonna create a formulate one, like if that one's not on the market, you know, but so they're not perfect.
• 53:14
  SPEAKER_01: But when you know, when you're juggling what you can do and what you don't necessarily want to do or prioritize, then I do rely on some products.
• 53:23
  SPEAKER_01: These are two of them, but I'm gonna try your trick because that one I can control.
• 53:30
  SPEAKER_01: I control what's in my soap that I make.
• 53:32
  SPEAKER_01: So so I appreciate that, Nate.
• 53:34
  SPEAKER_01: Thank you.
• 53:35
  SPEAKER_01: Thank you.
• 53:36
  SPEAKER_01: And Kim is Kim asked the question, what conference did you mention is happening in Florida?
• 53:40
  SPEAKER_01: She didn't see anything listed on the polyface events page.
• 53:44
  SPEAKER_01: Um, so this is the conference Joel and I are both going to uh this year.
• 53:48
  SPEAKER_01: We're both gonna speak at it.
• 53:49
  SPEAKER_01: It's it was rogue food, and now um Moody, right?
• 53:54
  SPEAKER_01: John Moody has branched it out into rogue health.
• 53:57
  SPEAKER_01: Is that correct?
• 53:58
  SPEAKER_01: Uh Joel, now it's both.
• 54:00
  SPEAKER_01: There's a rogue food and a rogue health.
• 54:02
  SPEAKER_09: This is our first foray into kind of uh moving into rogue health um as a as a separate thread from rogue food, yeah.
• 54:11
  SPEAKER_01: Yeah, yeah.
• 54:12
  SPEAKER_01: So we're doing the rogue health together.
• 54:14
  SPEAKER_01: It's in Florida, and um, it's gonna be great.
• 54:17
  SPEAKER_01: Like we're even gonna have some sessions on the beach, and I think we're going to that cold spring, if I can, if I if he's still doing that, you mentioned a cold spring, but the point is it's not just sitting and doing a lot of lectures, we're doing hands-on like workshops as as well as informative um talks.
• 54:36
  SPEAKER_01: So it should be a real interesting, exciting time, and hopefully nice weather.
• 54:41
  SPEAKER_01: Um, okay, so let's get to uh Maureen is saying Maureen Galt.
• 54:46
  SPEAKER_01: If there's time, could Joel please clarify your square foot per layer um per layer or meat chickens for their coops, portable or standing.
• 54:57
  SPEAKER_01: Last Thursday you mentioned um six feet per bird.
• 55:00
  SPEAKER_01: I thought it was two to three feet.
• 55:04
  SPEAKER_09: So that this makes a big difference whether you're moving them or whether it's stationary and how many birds there are.
• 55:14
  SPEAKER_09: So in my book, Polyface Micro, I actually have a chart on number of birds and square footage in a in a in a stationary uh setting.
• 55:26
  SPEAKER_09: In other words, two feet by three feet is six square feet.
• 55:32
  SPEAKER_09: And if you only have one, no, nobody should ever have one chicken.
• 55:35
  SPEAKER_09: You should never have one animal, you should have two because they're social and they want to interact.
• 55:40
  SPEAKER_09: My point though is that that one chicken living in a two foot by three foot um uh deal is is not enough room even for one chicken.
• 55:54
  SPEAKER_09: But three chickens in you know uh uh a hundred chickens in a six hundred foot square foot place is plenty of room.
• 56:08
  SPEAKER_09: Okay.
• 56:08
  SPEAKER_09: So you have so you have stationary now.
• 56:11
  SPEAKER_09: If you're moving them, then you know, a foot and a half or two feet is plenty per bird if you're moving them every day.
• 56:17
  SPEAKER_09: And now they're getting a totally new, you know, a new place of pasture.
• 56:20
  SPEAKER_09: So you have three things love.
• 56:22
  SPEAKER_09: You have stationary or portable, you have stationary or portable, and then number of birds.
• 56:27
  SPEAKER_09: And so generally in a stationary situation, I want to have something over five feet, preferably more like six.
• 56:37
  SPEAKER_09: But if you only have three birds, you want to move on up there to about 10 or 12 square feet per bird, you know, if you've only got two or three birds.
• 56:49
  SPEAKER_01: Okay, great.
• 56:50
  SPEAKER_01: And oh my goodness.
• 56:51
  SPEAKER_01: So it's 1115, and I think we actually answered every question or almost every question.
• 56:56
  SPEAKER_01: Joel, did you see any other questions in here?
• 56:59
  SPEAKER_09: Oh, whether one um is there something I can plant from uh J U?
• 57:04
  SPEAKER_09: Uh is there something I can plant in my garden to mitigate the effects of chemtrails?
• 57:09
  SPEAKER_09: Um, I don't know anything you can plant in your garden.
• 57:12
  SPEAKER_09: Somebody that's better at this than I am might have something to say.
• 57:16
  SPEAKER_09: The main thing about mitigating chemtrails is getting the organic matter up in your in your soil, uh, because the organic matter is going to grow your biology, which is gonna grow your fungi, fungi, mold, nematodes, protozoa, and all of that stuff is going to uh eat the toxicity of chemtrails.
• 57:38
  SPEAKER_09: So I don't know that there's a plant that you can do to mitigate it.
• 57:41
  SPEAKER_09: Um I mean, unless you yeah, I don't know if there's a plant, but certainly um if you get your if you get your soil biology vibrant, uh that will that will mitigate whatever toxins are coming down.
• 57:58
  SPEAKER_01: Okay, and um Glenn, did you want to piggyback on that?
• 58:02
  SPEAKER_08: Yeah, uh chemtrails are heavy in aluminum, boron, and strontium to start with.
• 58:06
  SPEAKER_08: There are some GE plants out there that have been, especially in Northern California, up around Mount Shasta, that have been developed that will grow in those environments.
• 58:15
  SPEAKER_08: But Jules' exactly right, as always, that you just gotta get the biomass up and and start combating what's falling onto your earth.
• 58:23
  SPEAKER_08: Uh but you I don't remember the names of them, but there are plants that have been specifically designed to grow in those types of environments.
• 58:30
  SPEAKER_08: You just gotta look at what it is that they thrive on.
• 58:32
  SPEAKER_08: If they thrive in very basic soils from the aluminum and things, they'll probably do better than others that need an acidic soil.
• 58:41
  SPEAKER_01: Fantastic.
• 58:42
  SPEAKER_01: Thank you so much, Glenn.
• 58:44
  SPEAKER_01: Um oh, and so I want to say before we wrap up, um, we are setting up Discord.
• 58:51
  SPEAKER_01: Uh Nolan has set that up.
• 58:53
  SPEAKER_01: He's waiting for me to respond.
• 58:54
  SPEAKER_01: And so we're gonna get that up and running hopefully probably the next couple weeks.
• 58:57
  SPEAKER_01: I'll work with Nolan on that.
• 58:59
  SPEAKER_01: And then we can continue these exchanges, you know, and meet and greets and helping each other in between these live QA's.
• 59:08
  SPEAKER_01: So would that be okay with everybody?
• 59:10
  SPEAKER_01: Does that sound good?
• 59:12
  SPEAKER_01: Okay, yay.
• 59:14
  SPEAKER_01: Okay, any last word, Joel, before we log off.
• 59:18
  SPEAKER_09: And oh, I'm I'm thrilled, I'm thrilled with the participation.
• 59:21
  SPEAKER_09: These are always a uh a bit of a uh a potpourri, if you will, and um uh what's gonna pull out of the hat.
• 59:30
  SPEAKER_09: But man, we you know we we really appreciate all of your support and um and if you like what we're doing, tell a friend, and that helps to make it viable for Cena and I to invest the time to plan these, do these, and and put them on.
• 59:48
  SPEAKER_09: So um thank you all for your encouragement and your support.
• 59:53
  SPEAKER_01: Yes, thank you all, and look for our podcast on Thursday.
• 59:56
  SPEAKER_01: Uh I would love to hear your feedback on it.
• 59:59
  SPEAKER_01: And after you hear that podcast, send us any more questions that you have on bird flu so that we can get to the bottom of this thing and you know try to figure this all out together.
• 1:00:08
  SPEAKER_01: Okay.
• 1:00:10
  SPEAKER_01: Okay, thank you all.
• 1:00:12
  SPEAKER_01: Thank you all.
• 1:00:13
  SPEAKER_01: Thank you.