Latest / Garden America Saturday / FRUIT TREE TIPS WITH ED LAIVO

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FRUIT TREE TIPS WITH ED LAIVO · Garden America Saturday

• 0:00
  Speaker 1: Welcome to Garden America, the country's most listened to gardening show,
• 0:04
  Speaker 1: where we talk about gardening, horticulture, landscaping, and more. In fact,
• 0:08
  Speaker 1: we'll discuss anything that has to do with growing plants
• 0:11
  Speaker 1: and keeping your yard in tip top shape. Now here
• 0:14
  Speaker 1: are your hosts, Brian Maine, John Bagnasco, and Tiger Palafox
• 0:18
  Speaker 1: on the Garden America Radio and Media Network.
• 0:22
  Speaker 2: Well, guess what I think it is that time the
• 0:25
  Speaker 2: time of the day, time of the night, time of
• 0:26
  Speaker 2: the afternoon, but it is morning. We are live here
• 0:29
  Speaker 2: on Garden America, broadcasting from the iHeartMedia and Entertainment Studios.
• 0:33
  Speaker 2: I'm Brian Main, John Magnasco, Tiger Palafox. If you're listening
• 0:36
  Speaker 2: to a replay, you must be tuned in on biz
• 0:38
  Speaker 2: talk radio or streaming or let's see, we've got Spotify,
• 0:41
  Speaker 2: We've got Google, We've got all kinds of ways to
• 0:43
  Speaker 2: hear us. YouTube. Well that's going to be later on
• 0:46
  Speaker 2: today for the new episode for this one, because we
• 0:48
  Speaker 2: upload the new episode.
• 0:49
  Speaker 3: Did ya okay?
• 0:51
  Speaker 2: I covered that? I think so a lot of support
• 0:54
  Speaker 2: this morning.
• 0:55
  Speaker 3: I just started to get dizzy, yeah, Kevin.
• 0:58
  Speaker 2: Kevin says, good morning, Elson says, it's a great show.
• 1:01
  Speaker 2: What did he say? What did Joe say? Fantastic show,
• 1:02
  Speaker 2: A great show already we have even started. Well the
• 1:05
  Speaker 2: first let me tell you, the first minute of this
• 1:06
  Speaker 2: show is always award winning. After the first minute, you
• 1:09
  Speaker 2: can triner it off and you're not gonna does anything.
• 1:12
  Speaker 4: Hey, Carlos says that in case anybody's interested, that new
• 1:16
  Speaker 4: CEOs is still open.
• 1:17
  Speaker 3: Oh wow, she went up there.
• 1:19
  Speaker 4: Yeah, she said she talked to the brothers yesterday.
• 1:21
  Speaker 3: Okay, still selling, still selling things down, Elliott.
• 1:25
  Speaker 2: Huh Camelias. I did a spot, a commercial for a
• 1:29
  Speaker 2: nursery back Easter someplace, and when it came to the
• 1:31
  Speaker 2: word Camellia next to it, it said, you know, just
• 1:34
  Speaker 2: like Amelia.
• 1:36
  Speaker 3: Just like Amelia case.
• 1:37
  Speaker 2: Somebody reading Alia wouldn't have.
• 1:39
  Speaker 4: Put a case sound in front of it.
• 1:41
  Speaker 3: Right. Good luck to our northern friends, right, I mean
• 1:46
  Speaker 3: a big storm happening up north and another one behind it?
• 1:49
  Speaker 5: Right? Yeah?
• 1:50
  Speaker 3: Is it really? Yeah? Oh my goodness, So it's no break?
• 1:52
  Speaker 2: How far north is it?
• 1:53
  Speaker 5: Right now?
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  Speaker 3: So I know, you know, one of our longtime listeners, Kathy,
• 1:57
  Speaker 3: has been posting it seems like it's sent right over
• 2:00
  Speaker 3: Eureka Okay, so.
• 2:03
  Speaker 2: Coming down this way, you think it'll make it.
• 2:05
  Speaker 3: It's it's what was today and tomorrow. We're supposed to
• 2:08
  Speaker 3: get a chance. But I think that maybe that chance
• 2:10
  Speaker 3: is dwindling with every minute.
• 2:12
  Speaker 4: That I think the second one may hit us around Thanksgiving.
• 2:16
  Speaker 3: Yeah, I think that's what they said.
• 2:17
  Speaker 2: But oh, that'll be nice. I'm gonna be home all
• 2:19
  Speaker 2: tucked away on Thanksgiving.
• 2:21
  Speaker 3: Yeah right, it's your birthday.
• 2:22
  Speaker 2: Yeah, it falls on Thanksgiving this year? What four or
• 2:25
  Speaker 2: five years? This is the latest in the month of Thanksgiving.
• 2:28
  Speaker 2: Can never occur too, because sometimes it's like.
• 2:31
  Speaker 3: Like it can't be the twenty ninth, can't be the third.
• 2:33
  Speaker 2: Well usually it's like the prior week we just had,
• 2:36
  Speaker 2: usually because it's always fourth Thursday, right, right, So we're
• 2:40
  Speaker 2: late this year.
• 2:41
  Speaker 3: Oh my gosh. I you know what. I had a
• 2:43
  Speaker 3: whole podcast listen to about the calendar and like where
• 2:49
  Speaker 3: it came from and why we do the things we
• 2:51
  Speaker 3: do in the moon?
• 2:52
  Speaker 2: Did they mention Caesar as far as the calendar? Julius
• 2:55
  Speaker 2: Caesar wasn't Didn't he have something to do with the calendar?
• 2:57
  Speaker 2: Did he August augusta something like that? John check check date?
• 3:00
  Speaker 2: Do it back check, but seriously, look at months.
• 3:03
  Speaker 4: Esara, Augustus, Augustus. Yeah, don't we use the Gregorian calendar?
• 3:09
  Speaker 3: Yeah, but let me I'm sorry. So anyways, so it's
• 3:15
  Speaker 3: very interesting, right like on you know, why we have
• 3:18
  Speaker 3: the calendar, what the calendar means, why we have a
• 3:20
  Speaker 3: leap year, why you know February has twenty eight days.
• 3:23
  Speaker 3: And but then at the end of it, they said
• 3:26
  Speaker 3: we could solve all the problems if we would switch
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  Speaker 3: to a thirteen month thirteen month calendar. So rather than
• 3:34
  Speaker 3: having twelve, we put thirteen. Then would be every day,
• 3:37
  Speaker 3: every day would have exactly I can't remember what they said.
• 3:40
  Speaker 3: Every month would have exactly twenty eight days. Every month
• 3:43
  Speaker 3: would start on like a Monday and then on like
• 3:45
  Speaker 3: a Sunday, and every month would have like four weeks.
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  Speaker 3: They would be it would match.
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  Speaker 2: Up, we'd be younger, a month younger, it would.
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  Speaker 3: Match up with the moon, and it would match up
• 3:54
  Speaker 3: with everything that's supposed to match up if we would
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  Speaker 3: have just changed that.
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  Speaker 2: So why did we go to a twelve month calendar.
• 4:00
  Speaker 3: Well, it's just the way it's been, that's a good answer.
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  Speaker 4: Well, thirteen is an unlucky number. You know who wants
• 4:06
  Speaker 4: to have that for a whole year, but it's in
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  Speaker 4: every year. Would be an unlucky year.
• 4:12
  Speaker 2: You know what, if I was still playing sports, i'd
• 4:14
  Speaker 2: want number thirteen.
• 4:15
  Speaker 3: Yeah.
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  Speaker 2: You never used to see that, and now it doesn't matter.
• 4:17
  Speaker 2: Now people are wearn'ting it all the time. They're not.
• 4:20
  Speaker 4: I guess we don't have a thirteenth floor, right, what's that?
• 4:23
  Speaker 4: Hotels don't have a thirteenth floor.
• 4:25
  Speaker 2: Well, a lot of office buildings as well. There's no
• 4:27
  Speaker 2: thirteenth floor, even though you're technically on the thirteenth floor
• 4:29
  Speaker 2: goes from twelve to fourteen.
• 4:31
  Speaker 3: Yeah.
• 4:32
  Speaker 2: Oh well you know what, good reason too, Yeah, goodness
• 4:36
  Speaker 2: gracious he.
• 4:36
  Speaker 4: Yeah, Tanya said she had some rain last night and
• 4:39
  Speaker 4: she's in San Jose so it was raining down and
• 4:43
  Speaker 4: slow as San Jose for sure.
• 4:45
  Speaker 3: So maybe we'll get some Yeah yeah, I mean anytime
• 4:49
  Speaker 3: we get rain, it's good.
• 4:50
  Speaker 4: But we're gonna have a good show today. Our buddy
• 4:52
  Speaker 4: Atlivo's coming on.
• 4:54
  Speaker 3: He's going to be with us lost.
• 4:56
  Speaker 4: You want to know Edie, you know he and he
• 5:01
  Speaker 4: and Tom Spellman, Tom Spelman. Tom Spelman, right, are two
• 5:05
  Speaker 4: of the most knowledgeable people in the United States, if
• 5:08
  Speaker 4: not the world on fruit trees.
• 5:10
  Speaker 3: Yep.
• 5:11
  Speaker 4: And as far as enthusiasm goes, it's probably number one
• 5:17
  Speaker 4: in the world.
• 5:17
  Speaker 2: Yeah, I'm sorry. You look at these comments sometimes and
• 5:20
  Speaker 2: make you laugh. Here's Tanya rock pretty San Francisco, forty
• 5:23
  Speaker 2: nine ers number thirteen. I love it, Tanya, that's what
• 5:27
  Speaker 2: we're looking for. Uh no, she's she corrected herself. Yeah,
• 5:31
  Speaker 2: we know pretty. Yeah, she said Purdue. Uh it's pretty
• 5:34
  Speaker 2: number thirteen.
• 5:34
  Speaker 4: Well they probably uh correct, auto correct. They do things
• 5:39
  Speaker 4: like that.
• 5:40
  Speaker 3: So, uh yeah, Ed today and talk about fruit trees.
• 5:43
  Speaker 3: But at the same time, you know, as you said,
• 5:45
  Speaker 3: we can talk about a lot of different stuff and
• 5:47
  Speaker 3: Ed's there. He's great for asking questions too, So if
• 5:51
  Speaker 3: you have any questions, line him up. And any part
• 5:54
  Speaker 3: of the country too, right, yeah, because he can cover
• 5:57
  Speaker 3: wherever you're from.
• 5:57
  Speaker 2: Now, there is going to be an underlying theme that's
• 6:01
  Speaker 2: not going to be positive, but we're going to address it.
• 6:04
  Speaker 2: As we discussed it prior to going out.
• 6:06
  Speaker 3: That could be a topic.
• 6:08
  Speaker 2: I thought, Yeah, but that's that's a pretty that's a
• 6:10
  Speaker 2: pretty huge.
• 6:12
  Speaker 4: How many people are interested in your childhood really absolutely?
• 6:17
  Speaker 2: On any reason I bring it up is I get
• 6:18
  Speaker 2: emails asking about my childhood.
• 6:19
  Speaker 4: Well, you got your birthday coming up by just rehashing
• 6:23
  Speaker 4: old wounds, so I don't know if it's important.
• 6:25
  Speaker 3: So what's your what's your dessert for birthday? It's your birthday,
• 6:29
  Speaker 3: you get to pick the dessert. What are you what
• 6:31
  Speaker 3: are you having?
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  Speaker 2: Well? If I were still eating a lot.
• 6:35
  Speaker 3: Of sugar, why why don't you want your birth that
• 6:38
  Speaker 3: you bring?
• 6:39
  Speaker 2: I could no, I'm up. Yeah, that's a hard question.
• 6:41
  Speaker 2: I'm going to say. Pecan pie, pecan.
• 6:43
  Speaker 3: Pie, pecan pie. That is a lot of sugar. Well,
• 6:47
  Speaker 3: that is a lot of sugar.
• 6:49
  Speaker 2: Yeah, you know it's like you're months with a sugar.
• 6:52
  Speaker 2: I'm not a sweet sky per se, but yeah.
• 6:54
  Speaker 3: Pecan pie molasses? Is that where they get the sugar
• 6:57
  Speaker 3: from in pecan pie?
• 6:59
  Speaker 2: Well, every question and I don't know the answer. I
• 7:02
  Speaker 2: looked to John because I'm hoping he'll chime in, because John,
• 7:04
  Speaker 2: when it comes to pecans, the expert.
• 7:07
  Speaker 4: The pecan pie has been one of my least favorite dessert.
• 7:12
  Speaker 3: It's very sweet. It's my whole life.
• 7:14
  Speaker 4: I tasted one once and I agree it was sweet.
• 7:18
  Speaker 3: Yeah, but I like him though I have had one
• 7:21
  Speaker 3: like pecan pie in years. You don't like it?
• 7:23
  Speaker 4: Though, huh no, no, some people. Or is it just
• 7:29
  Speaker 4: like banana cream pie, coconut cream pie? That's all good?
• 7:32
  Speaker 3: You still love Marie a fresh peach pie. Okay, You're
• 7:36
  Speaker 3: not a cake. You're not a cookie. The thing is
• 7:38
  Speaker 3: when I ever I have cake, I want to eat
• 7:40
  Speaker 3: it too. And that's that's when you get into a situation.
• 7:43
  Speaker 4: Remember that time you left it out in the rain.
• 7:45
  Speaker 2: Yes, yeah, and you know what, I'm never going to
• 7:48
  Speaker 2: have that recipe again. That's the sad part.
• 7:50
  Speaker 3: That's why. So you don't like this for your birthday? Right?
• 7:54
  Speaker 3: No case for you?
• 7:57
  Speaker 2: Well, we're actually quoting MacArthur Park.
• 8:00
  Speaker 3: Who was that that?
• 8:01
  Speaker 2: That was Richard Harris, Yes, Richard har Yeah, Richard Harris, yes.
• 8:06
  Speaker 2: And then you know who else did it? Donna Summer
• 8:07
  Speaker 2: did a remake in the late seventies, a disco verse
• 8:11
  Speaker 2: now they down. But you know what his song, Oh,
• 8:14
  Speaker 2: there's so many euphanisms in that song Tiger right John?
• 8:17
  Speaker 2: It just everything is what does that really mean?
• 8:22
  Speaker 3: And MacArthur Park? So pacompi is your birthday? Did a treat?
• 8:25
  Speaker 2: I guess you know? But again, I like cocon I
• 8:27
  Speaker 2: like the cream pies. Yeah, you know, cakes, they're all right,
• 8:31
  Speaker 2: anything vanilla.
• 8:32
  Speaker 3: Anything vanilla? Yeah, you like vanilla vanilla.
• 8:36
  Speaker 4: I know I was reading an article on vanilla now
• 8:40
  Speaker 4: that you mentioned it in how some of the a
• 8:44
  Speaker 4: lot of vanilla's produced in Mexico. Right, but you know,
• 8:48
  Speaker 4: I don't know is Mexican vanilla really true vanilla?
• 8:52
  Speaker 2: There's only me.
• 8:53
  Speaker 3: I don't know either. They you mean you mean the
• 8:55
  Speaker 3: vanilla extrages produced in Mexico. Yeah, oh yeah, that's probably
• 8:59
  Speaker 3: not realven O.
• 9:01
  Speaker 4: Well, because I know sometimes you can you can buy
• 9:04
  Speaker 4: vanilla flavoring, which is different than vanilla extract. Yeah, but anyway,
• 9:09
  Speaker 4: I read that because of hotter temperatures in some of
• 9:13
  Speaker 4: the areas where they've been growing vanilla and drought, that
• 9:18
  Speaker 4: the market's going to.
• 9:19
  Speaker 3: Be really real vanilla is very expensive. Yeah, you know,
• 9:25
  Speaker 3: like when you go to buy like when you go
• 9:26
  Speaker 3: to buy the go to the grocer, you buy that
• 9:28
  Speaker 3: vanilla extract, it's like whatever, a couple bucks. But then
• 9:31
  Speaker 3: you go to buy the real vanilla. Very expensive. So
• 9:35
  Speaker 3: now does it keep forever? I don't think so, like
• 9:38
  Speaker 3: like the extract or the extract. Oh yeah, I've got
• 9:41
  Speaker 3: vanilla that I've had for like my mom used to
• 9:44
  Speaker 3: have a cookie store, and so you know, when you
• 9:47
  Speaker 3: have a cookie store, you buy vanilla, buy the gallon.
• 9:50
  Speaker 3: Chuck how much with that? I don't even know.
• 9:53
  Speaker 4: Two thousand dollars for a gallon.
• 9:56
  Speaker 3: But at the same time, a lot of cookies that
• 9:58
  Speaker 3: that jug I think we've had for twenty five years.
• 10:03
  Speaker 3: So I don't know if that's good or not. I
• 10:05
  Speaker 3: might be getting in trouble here, but we still use it.
• 10:09
  Speaker 4: Sharon, you Stu every Christmas would come out with she
• 10:11
  Speaker 4: would make vanilla cookies. You remember that, Yeah, exactly, and
• 10:15
  Speaker 4: vanilla cookie, yeah, vanilla right, yeah.
• 10:18
  Speaker 3: Okay, no chocolate chips like what No.
• 10:21
  Speaker 4: This was like a family recipe, right, something that her
• 10:25
  Speaker 4: family look forward to every year, and and she would
• 10:28
  Speaker 4: put out that recipe supposed to be pretty good.
• 10:31
  Speaker 2: We've got a break coming up, but we've got to
• 10:33
  Speaker 2: get to your quote. On the other side. Ed Livo
• 10:35
  Speaker 2: will be on or I should say, on deck, Yeah,
• 10:39
  Speaker 2: on deck. He's our guest today, Ed Livo talking fruits
• 10:41
  Speaker 2: and a lot of other things here on Guard in America.
• 10:43
  Speaker 2: So to do stay with us, Thank you for tuning
• 10:45
  Speaker 2: in those on biz Talk Radio, Facebook Live love seeing
• 10:48
  Speaker 2: you love haven't you? And we're going to take a
• 10:50
  Speaker 2: break for BIS Talk Radio. Pace of bills are many sponsors.
• 10:53
  Speaker 2: Our major sponsor, of course, Fertilone. Thank you for supporting
• 10:55
  Speaker 2: our show. Back after these messages on BIS Talk.
• 10:58
  Speaker 6: Radio, welcome back to the Garden America Radio Show with Brian,
• 11:09
  Speaker 6: John and Tiger.
• 11:12
  Speaker 2: Alrighty, you hope you had a good break. We are
• 11:13
  Speaker 2: back here on Garden America. Good to have you a
• 11:15
  Speaker 2: long as we kick things off live on a Saturday
• 11:17
  Speaker 2: morning or perhaps a pre recorded show that you're listening to.
• 11:20
  Speaker 2: That's well and good as well, Well and good as well.
• 11:24
  Speaker 2: Let's repeat the word well. Speaking of well, Tiger ed
• 11:27
  Speaker 2: Livo is standing by. He's ready to go. But John's
• 11:30
  Speaker 2: got the Quote of the week first of all, and
• 11:31
  Speaker 2: then we'll bring on ed Livo. Thank you John for
• 11:34
  Speaker 2: that reminder. You're welcome.
• 11:36
  Speaker 4: I was going to mention that you went to the
• 11:38
  Speaker 4: well once too often.
• 11:39
  Speaker 5: There.
• 11:40
  Speaker 2: Now see that's good. I'm going to drop the mic.
• 11:43
  Speaker 2: Nothing else needs to be said. Right.
• 11:45
  Speaker 4: Quote of the week is for Thanksgiving Brian, and the
• 11:48
  Speaker 4: quote is it's up to us to choose contentment and
• 11:51
  Speaker 4: thankfulness now and to stop imagining that we have to
• 11:55
  Speaker 4: have everything perfect.
• 11:56
  Speaker 3: Before we'll be happy.
• 11:57
  Speaker 2: And who is that by?
• 11:58
  Speaker 4: That was by Joanna Game means from the Magnolia Network.
• 12:04
  Speaker 2: I know Rowdy Gaines. Who was Rowdy Gaines?
• 12:06
  Speaker 4: Who was I think it wasn't Rowdy Gains a wrestler, boxer.
• 12:12
  Speaker 2: I think a wrestler.
• 12:14
  Speaker 3: Rowdy Gains means Yeah.
• 12:16
  Speaker 2: Anyway, all right, I think we better get serious here
• 12:19
  Speaker 2: at list for a little while here and bring on EDLVO.
• 12:22
  Speaker 3: All right, So this morning I'm going to I'm going
• 12:25
  Speaker 3: to read Ed's Facebook experience because you know, I mean,
• 12:30
  Speaker 3: we we all know Ed. He's been a great friend
• 12:34
  Speaker 3: of the show. And but I mean, I mean this
• 12:37
  Speaker 3: list of where you've been and what you've done, Ed,
• 12:39
  Speaker 3: I mean, this is great. We've got a former director
• 12:43
  Speaker 3: of sales and marketing at Virtual Nursery, current owner and
• 12:46
  Speaker 3: CEO of ed Able Solutions, former sale marketing director at
• 12:52
  Speaker 3: four Wins, former director of sales at Double Mountain Nursery,
• 12:56
  Speaker 3: marketing at Dave Wilson Nursery inventory control, was an out
• 13:00
  Speaker 3: of state sales at OK nursery manager at Urban Tree Farm.
• 13:04
  Speaker 3: You went to Fairfield High School, went to Napa High School.
• 13:07
  Speaker 3: He studied plant science at Napa Valley Community College. He
• 13:11
  Speaker 3: lives in Modesto, but he's from Providence, Rhode Island, Ed.
• 13:16
  Speaker 3: Is there anywhere you haven't been or anything you haven't done?
• 13:19
  Speaker 4: And why haven't you been able to keep a job?
• 13:23
  Speaker 2: That's my next question.
• 13:25
  Speaker 5: I'm good for about five years everywhere, except for Dave Wilson.
• 13:28
  Speaker 5: Dave Wilson only because they gave me the keys of
• 13:30
  Speaker 5: the company and I went, oh, oh, well, jeez, in
• 13:32
  Speaker 5: that case, I'll stay.
• 13:36
  Speaker 3: Oh, thank you for joining us. Always a pleasure to
• 13:39
  Speaker 3: have you on the program.
• 13:40
  Speaker 5: I think people can only tolerate me so long. You
• 13:42
  Speaker 5: know what I mean.
• 13:43
  Speaker 2: Well, I think, and I think I've been told that
• 13:45
  Speaker 2: you are more or less an acquired taste.
• 13:47
  Speaker 5: I am. I am. I think everybody thinks they know
• 13:51
  Speaker 5: who I am until they work with me, and then
• 13:53
  Speaker 5: they find out, uh oh oh, he's not who an
• 14:00
  Speaker 5: HR hates me.
• 14:03
  Speaker 2: I can imagine I am.
• 14:04
  Speaker 5: An HR nightmare. You bet, I'm proud of it. As
• 14:07
  Speaker 5: a matter of fact. You know, I think that you know,
• 14:11
  Speaker 5: challenging HR means that you go, hey, you know what
• 14:15
  Speaker 5: people need to be a little bit more untethered.
• 14:20
  Speaker 2: Yeah, a little loose, loosen up a little bit, right, correct, Yeah.
• 14:23
  Speaker 3: That's how they push the envelope.
• 14:25
  Speaker 5: But we're too much suppressing some of the brilliant young
• 14:29
  Speaker 5: horticulturists we have out there because we say, sorry, I'm
• 14:33
  Speaker 5: penalizing you because you didn't take your lunch on time.
• 14:37
  Speaker 3: Yeah, yeah, exactly. Hey, So so ED now currently you've
• 14:43
  Speaker 3: got ed ed double solutions where you're focusing on some
• 14:48
  Speaker 3: of the nice thing about working for yourself is that
• 14:52
  Speaker 3: you get to focus on whatever it is that you
• 14:56
  Speaker 3: you want to talk about, right, so, so you're not
• 14:59
  Speaker 3: tethered by one particular company at the moment. You're working
• 15:03
  Speaker 3: for all the different companies and showing people new varieties,
• 15:08
  Speaker 3: showing people different approaches and you know, wonderful YouTube videos
• 15:14
  Speaker 3: and Facebook videos that people can watch and learn from.
• 15:19
  Speaker 3: You know, it's really neat to be able to see
• 15:21
  Speaker 3: some of the stuff that you've been teaching us on Facebook.
• 15:25
  Speaker 3: What inspired you to get behind.
• 15:27
  Speaker 5: This, Well, I'll tell you what. It's something I've done
• 15:30
  Speaker 5: my entire career. So I think I've been more what
• 15:36
  Speaker 5: I would always consider a push marketer, where I want
• 15:38
  Speaker 5: to take and feed the public, you know, first, and
• 15:42
  Speaker 5: then have them go in and demand, you know, whatever
• 15:45
  Speaker 5: it is they've experienced and get excited about So I've
• 15:49
  Speaker 5: always thought that that was the proper way to do things.
• 15:51
  Speaker 5: And no better example than that than the fifteen years
• 15:55
  Speaker 5: we did the fruit tastings that Dave Wilson Nursery all
• 15:58
  Speaker 5: over the state of Californifornia and had hundreds and hundreds
• 16:02
  Speaker 5: of people come in and sample fruit at a level
• 16:06
  Speaker 5: that they'd never experienced at the grocery store ever before.
• 16:12
  Speaker 5: You know, so I think, you know, it's an exciting
• 16:14
  Speaker 5: thing to be handed, you know, a challenge to hey,
• 16:20
  Speaker 5: go out and you know, challenge your palette. Don't don't
• 16:22
  Speaker 5: be satisfied what's in with what's in the grocery store. Please,
• 16:26
  Speaker 5: don't be satisfied with what's in the Yeah.
• 16:29
  Speaker 4: Yeah, pretty hard to be satisfied with that. Sometimes I think.
• 16:33
  Speaker 5: It's almost damaging right now because you know, I just
• 16:37
  Speaker 5: came out, you know, because of the crash of the
• 16:39
  Speaker 5: of the almond industry. Is the reason why I left Virgil,
• 16:43
  Speaker 5: because they're just really the almond industry just isn't there,
• 16:46
  Speaker 5: and there's really you know, that's a whole nother story.
• 16:50
  Speaker 5: But the fact of the matter is is that I
• 16:53
  Speaker 5: learned a lot working in the on the commercial side,
• 16:56
  Speaker 5: which I've really only had the opportunity to with you know,
• 17:00
  Speaker 5: my good friends at Virtual and what I learned was
• 17:03
  Speaker 5: this is that there's this attitude that the consumer is
• 17:08
  Speaker 5: losing interest in stone fruit and losing interest in apples,
• 17:13
  Speaker 5: and that's bloney, be loney. The fact of the matter
• 17:17
  Speaker 5: is is that they're losing interest in the garbage that's
• 17:20
  Speaker 5: in the grocery store. You know that being served up,
• 17:23
  Speaker 5: it has no flavor. And this new generation that twenty
• 17:27
  Speaker 5: five to forty year olds baking at that, Yeah, all
• 17:30
  Speaker 5: you have to do is hand them one of it.
• 17:32
  Speaker 5: I've never had a plumb like this. I've never had
• 17:34
  Speaker 5: a peach like this. I've never had a nectarine like this.
• 17:37
  Speaker 5: And you can kind of see that, you know, the
• 17:40
  Speaker 5: dollars almost flow out of their wallet, you know, with
• 17:43
  Speaker 5: the experience. So that's what it's all about, you know,
• 17:47
  Speaker 5: it's all about generating dollars at the expense of somebody's
• 17:51
  Speaker 5: wonderful experience with a great piece of fruit.
• 17:54
  Speaker 3: And it's funny because it almost contradicts what they really
• 17:59
  Speaker 3: do grocery stores. A lot of times, like let's take
• 18:02
  Speaker 3: the chip aisle as an example. You know, yeah, you're
• 18:05
  Speaker 3: gonna have your your sour cream and onion chips. You're
• 18:07
  Speaker 3: gonna have your doritos, you're gonna have your tortilla chips.
• 18:10
  Speaker 3: But whenever you walk down the chip aisle, you also
• 18:12
  Speaker 3: see that weird you know, chickens and waffles or you know,
• 18:18
  Speaker 3: like saratcha and you know sardines, and you know, they
• 18:23
  Speaker 3: just throw out the most random flavored chip.
• 18:25
  Speaker 2: At least there's no chemicals involved, but they throw it.
• 18:30
  Speaker 5: And my big, my big gripe has been for years
• 18:34
  Speaker 5: has been when we start applying generic names to fruit
• 18:39
  Speaker 5: in the grocery store, We're not doing it to the
• 18:41
  Speaker 5: convenience of the customer. We're doing it to cover up
• 18:46
  Speaker 5: the fact that we don't want to take and give
• 18:48
  Speaker 5: people a name to associate with a bad experience. And
• 18:53
  Speaker 5: that's always been my feeling when it came to plums,
• 18:56
  Speaker 5: because years and years and years ago, all of a
• 18:59
  Speaker 5: sudden and plums started being called black plum, red plum,
• 19:04
  Speaker 5: yellow plum instead of buy their names. And why was
• 19:07
  Speaker 5: that was because the pums were terrible, and so what
• 19:12
  Speaker 5: you can't expect somebody to get excited about, you know,
• 19:16
  Speaker 5: having a l road of plum, you know, and then
• 19:18
  Speaker 5: coming back for it if you then put up you
• 19:21
  Speaker 5: know a number of different varieties after that that are terrible.
• 19:25
  Speaker 5: So the safety comes in mega generic and then that
• 19:30
  Speaker 5: way they'll have one good experience in five bad.
• 19:32
  Speaker 3: Hey Hey, Ed, Hey, Ed, sorry to cut you off again,
• 19:35
  Speaker 3: but we will You're gonna have to take a break
• 19:36
  Speaker 3: for one quick second. We'll yeah back, We'll keep chatting
• 19:38
  Speaker 3: with Ed Livo.
• 19:39
  Speaker 2: It'll be a quick break here on Facebook Live, a
• 19:41
  Speaker 2: little bit longer on the Bistok Radio. But those on
• 19:43
  Speaker 2: Facebook Live questions comments, we're talking fruits. Probably no question
• 19:47
  Speaker 2: is going to be too tough for it, so take
• 19:49
  Speaker 2: advantage of it. Now this is Garden America taking a
• 19:51
  Speaker 2: break back after these messages on bistalk Radio.
• 20:11
  Speaker 6: Welcome back to the Garden America Radio Show with Brian,
• 20:14
  Speaker 6: John and Tiger.
• 20:16
  Speaker 2: All right, just like that, we are back Facebook Live,
• 20:19
  Speaker 2: Biz Talk Radio. The topic fruits and probably everything else
• 20:23
  Speaker 2: that does revolve around the fruit industry, and Liveo is
• 20:26
  Speaker 2: our guest Tiger. As we continue.
• 20:28
  Speaker 3: Yeah, and before the break, we were kind of chatting about,
• 20:30
  Speaker 3: you know, one of the issues is at the grocery
• 20:33
  Speaker 3: stores where they're just putting generic labels on a lot
• 20:36
  Speaker 3: of the fruits. You know, a white peach, a red plum,
• 20:39
  Speaker 3: black plum, yellow plum, and not identifying the actual fruit
• 20:44
  Speaker 3: and what it is, so that way you know what
• 20:46
  Speaker 3: you're buying, that the actual varietal that you're buying, because
• 20:50
  Speaker 3: at the end of the day, I mean, you know,
• 20:51
  Speaker 3: they want you to just buy a plum. They don't
• 20:55
  Speaker 3: want you to associate it with a variety because if
• 20:57
  Speaker 3: they can't get that variety, because all these things are
• 20:59
  Speaker 3: very seasonal, they don't want you to walk out, so
• 21:03
  Speaker 3: they want you to just grab what's there. But Ed
• 21:06
  Speaker 3: kind of like what you're saying, and kind of what
• 21:08
  Speaker 3: I was hinting at is if they change out these
• 21:11
  Speaker 3: varieties and putting names on them, people will start to learn,
• 21:14
  Speaker 3: you know, what they like, what they don't like, and
• 21:17
  Speaker 3: they'll be excited when that plum, peach, apricott well comes
• 21:22
  Speaker 3: back into market if we knew what we were looking for. So,
• 21:27
  Speaker 3: I mean, we need to be more advocates about these
• 21:30
  Speaker 3: grocery stores or these places labeling their stuff or you know,
• 21:35
  Speaker 3: ed probably we can direct people to start shopping more
• 21:37
  Speaker 3: farmers' markets because they do that at farmers markets.
• 21:39
  Speaker 5: Right, you know, that's just been a trend lately okay,
• 21:43
  Speaker 5: And I think it reflects. It really reflects what I'm saying,
• 21:47
  Speaker 5: and that is even in the farmer's market, some of
• 21:50
  Speaker 5: those growers, that fresh fruit growers, they can plan a
• 21:53
  Speaker 5: variety that isn't so good at times, and that variety
• 21:57
  Speaker 5: then you know, may become a dog and of their sales,
• 22:01
  Speaker 5: but they don't want, they can't afford to have any
• 22:03
  Speaker 5: of them be dogs. My big push is this, there's
• 22:07
  Speaker 5: a heck of a lot of varieties of fruit out there,
• 22:09
  Speaker 5: and there's wonderful hybridizers like the zagers for instance, that
• 22:14
  Speaker 5: are out there producing these great varieties of fruit. But
• 22:17
  Speaker 5: you know, you've got to harvest them at the right time,
• 22:19
  Speaker 5: and then you have to know that they have the
• 22:21
  Speaker 5: shelf life before you plant them. And that knowing they
• 22:25
  Speaker 5: have the shelf life before you plant them, in many
• 22:28
  Speaker 5: cases that information is already out there or two the
• 22:31
  Speaker 5: hybridizers are looking at extended shelf life. Some of the
• 22:35
  Speaker 5: varieties I've looked at at zagers this year, one of
• 22:38
  Speaker 5: the outstanding characteristics are the long hang times on some
• 22:44
  Speaker 5: of the plum pluots and the interspecific hybrids that I've
• 22:49
  Speaker 5: been eating this year. We're talking hang times of two months,
• 22:53
  Speaker 5: three months where you can harvest fruity.
• 22:56
  Speaker 2: Let me ask one. I'm sorry, I'm true, I was
• 22:58
  Speaker 2: going to ask you this is it is in their
• 23:00
  Speaker 2: best interest to keep the public generally ignorant for their
• 23:04
  Speaker 2: own purposes.
• 23:05
  Speaker 5: It has been, and it's the public's responsibility now to
• 23:10
  Speaker 5: know that they need to ask for these fruits, the
• 23:14
  Speaker 5: ones they like by name. I want to know this name.
• 23:16
  Speaker 5: And why do I want to know this name? One
• 23:18
  Speaker 5: I may want to run back for it, you know,
• 23:21
  Speaker 5: before it's gone this season, or two I want to
• 23:24
  Speaker 5: ask for it by name from this grower next season.
• 23:28
  Speaker 5: So that's promoting your future sales as well. So generically,
• 23:33
  Speaker 5: you know, titles just don't serve anybody. Well you know,
• 23:37
  Speaker 5: it doesn't tell the grower what they should push and replant.
• 23:41
  Speaker 2: Yeah, so true.
• 23:43
  Speaker 5: So it's it's just it's a marketing let's just call
• 23:47
  Speaker 5: it a marketing. Uh style that now has has you know,
• 23:53
  Speaker 5: run its course needs go with.
• 23:55
  Speaker 4: Well, you know, we were talking prior to you coming
• 23:58
  Speaker 4: on ED about how I feel that apples apples have
• 24:03
  Speaker 4: actually gone the opposite. They've come out and focused on
• 24:08
  Speaker 4: selling varieties rather than generic labels, and people look for those,
• 24:13
  Speaker 4: and there's a lot of great varieties of apples that
• 24:16
  Speaker 4: came out. And one of our listeners, actually Brian's really
• 24:20
  Speaker 4: familiar with this listener.
• 24:21
  Speaker 2: You happen to be my wife, Dana.
• 24:24
  Speaker 4: She wants to know about cosmic crisp apples. She said
• 24:27
  Speaker 4: that she likes them a lot, and they're always consistent
• 24:30
  Speaker 4: with the taste. They're always crispy.
• 24:34
  Speaker 5: Well, there's a real an interesting story behind that, and
• 24:37
  Speaker 5: I'll have to let me let me kind of give
• 24:40
  Speaker 5: you my position right off the bat. The apple industry
• 24:43
  Speaker 5: up in Washington is suffering as well, and I think
• 24:47
  Speaker 5: that's the same ill. And you know, it's funny you
• 24:49
  Speaker 5: point that out, John, because their ill is different. Everything
• 24:53
  Speaker 5: that comes out was being hybridized to taste like a fuji,
• 24:57
  Speaker 5: just have different color. They were all sugar bombs, no
• 25:01
  Speaker 5: no real complexity to the flavor of the apple, and
• 25:05
  Speaker 5: they have the same comeback. Oh, you know, the American
• 25:08
  Speaker 5: consumer doesn't like apples anymore. That is so far fetched.
• 25:12
  Speaker 5: It isn't funny. You know, Apples are one of the
• 25:14
  Speaker 5: most diverse category of fruits we have, you know, and
• 25:19
  Speaker 5: to say that is to be ignorant of the fact
• 25:21
  Speaker 5: that what you're producing for the consumer is pretty much
• 25:25
  Speaker 5: consistently just like the other variety. Cosmic crisp is an
• 25:30
  Speaker 5: attempt to put honey crisp, to get honey crisp away,
• 25:34
  Speaker 5: because the Washington growers don't like cosmic I mean honey
• 25:38
  Speaker 5: cris because it gets too big on the tree, it
• 25:41
  Speaker 5: causes all kinds of problems fitning, and it's just a really,
• 25:45
  Speaker 5: really tough apple to grow. So the Washington hybridizers came
• 25:50
  Speaker 5: up with this cosmic crisp, huge marketing push you know
• 25:54
  Speaker 5: for it, and then you know, they're hoping that it
• 25:57
  Speaker 5: catches on to eventually push the honey crisp off, which
• 26:01
  Speaker 5: is a more difficult tree to grow. That's the history
• 26:05
  Speaker 5: of the cosmic crisp in its simplest form. You know,
• 26:08
  Speaker 5: honey crisp comes out of Minnesota, and the Washington of
• 26:12
  Speaker 5: course produced the cosmic crisp. It's a great apple, but
• 26:18
  Speaker 5: when you take I'll give you an example. There's two
• 26:21
  Speaker 5: apples that I really like coming out of Washington right now,
• 26:24
  Speaker 5: and that's going to be the Lucy Glow and the
• 26:27
  Speaker 5: Lucy Rose, and those are both honey crisp ybreads.
• 26:34
  Speaker 4: Well, you know, I'm thinking back to when I was
• 26:36
  Speaker 4: growing up in the number of apple varieties that were
• 26:42
  Speaker 4: out there with distinctive flavors because most of them were
• 26:45
  Speaker 4: locally grown. But Kevin in Cordelaine, Idaho is asking about
• 26:51
  Speaker 4: one of those that's still held over from my childhood.
• 26:55
  Speaker 4: But he doesn't see them year round, and again this
• 26:58
  Speaker 4: is a seasonal thing, and he's asking about Macintosh sh apples.
• 27:03
  Speaker 5: Well, Max my favorite that I come from a McIntosh
• 27:06
  Speaker 5: apple background. We had Max when I was growing up
• 27:10
  Speaker 5: in New England, and and so I have a particular
• 27:14
  Speaker 5: you know, uh love of Macintosh apples. Now there's a
• 27:18
  Speaker 5: caveat to that. I don't like West Coast Max at
• 27:22
  Speaker 5: all because they just don't have the snap in the
• 27:25
  Speaker 5: bite of a Midwest or East Coast mac Sore. There's
• 27:30
  Speaker 5: a big distinction. But then that means I'm a Macintosh
• 27:34
  Speaker 5: apple snob, and that's you know, in a nutshell. But
• 27:41
  Speaker 5: Max a great apple. It's a wonderful apple. And I
• 27:43
  Speaker 5: agree totally. You know, that's h And guess what Macintosh
• 27:48
  Speaker 5: does well everywhere. You know, it's one of the ones
• 27:50
  Speaker 5: that Tom had done in his you see herbine test
• 27:52
  Speaker 5: that that find down a lone chills. It's a recommended
• 27:57
  Speaker 5: riding the Bay area, California, the San Francisco Bay Area, but.
• 28:02
  Speaker 4: It doesn't ship as well as some of the other
• 28:05
  Speaker 4: apples and is kind of confined to a certain season
• 28:10
  Speaker 4: in the fall.
• 28:10
  Speaker 5: Right, Well, how about this, you know, if you really
• 28:14
  Speaker 5: want to know, my big problem is in August, you're
• 28:18
  Speaker 5: eating last year's apples. Oh you know, I mean in August,
• 28:26
  Speaker 5: in August every year, if you eat a posmic crisp,
• 28:30
  Speaker 5: it was picked last year. Yeah, so there's a region
• 28:36
  Speaker 5: anymore at all. It's all cold stored and you know,
• 28:39
  Speaker 5: held in suspension. Now I can take an apple in
• 28:42
  Speaker 5: August and eat it, and I can taste the box.
• 28:45
  Speaker 5: When I say taste the box, I can taste the
• 28:48
  Speaker 5: fact that it's been in storage, either one by the
• 28:50
  Speaker 5: flavor of the box has been absorbed in the apple,
• 28:53
  Speaker 5: or the flavor of the the the room it's in.
• 28:56
  Speaker 5: Sometimes I think is a part becomes a part of
• 28:59
  Speaker 5: that cara.
• 29:00
  Speaker 3: So that that's kind of a bummer because you know,
• 29:03
  Speaker 3: like what we're talking about with grocery stores or places
• 29:06
  Speaker 3: kind of doing themselves a disservice. Even if I like
• 29:10
  Speaker 3: that cosmic crisp apple. I like it, you know, when
• 29:14
  Speaker 3: I have it now in the grocery store, and I
• 29:16
  Speaker 3: like the way it tastes. But then if I see
• 29:18
  Speaker 3: it in the grocery store in August, I'm going to
• 29:20
  Speaker 3: buy that and then I'm going to bite into it.
• 29:22
  Speaker 3: I'm like, this is not right. This is not what
• 29:24
  Speaker 3: I had before. This is not what I had, you.
• 29:27
  Speaker 5: Know what, Tiger, I'd argue this that, you know, I'm
• 29:30
  Speaker 5: The difference between my evaluation and the average consumer is
• 29:36
  Speaker 5: that I think the Washington growers and the growers that
• 29:39
  Speaker 5: actually do you know, service that market that way, do
• 29:43
  Speaker 5: a fine job of providing you know, these wonderful varieties
• 29:47
  Speaker 5: or these these popular varieties all year round.
• 29:49
  Speaker 3: Huh.
• 29:50
  Speaker 5: But the fact of the matter is that some of
• 29:52
  Speaker 5: us wonder why these apples don't taste as good as
• 29:55
  Speaker 5: they did last season. Yeah, and I think again, we're
• 29:58
  Speaker 5: kind of getting almost into the fruit, uh, you know, arena.
• 30:01
  Speaker 5: But it needs to be said, people need to be
• 30:04
  Speaker 5: aware of the fact that in August, you know, more
• 30:09
  Speaker 5: than likely except your galas start to come in in August.
• 30:12
  Speaker 5: So some of the earlier varieties start to come in
• 30:14
  Speaker 5: in August, but in August you know, if you're eating
• 30:18
  Speaker 5: the Macintosh apple, you know it was picked last year.
• 30:21
  Speaker 3: Yeah, hey, Ed, we're going to have to take another break.
• 30:23
  Speaker 3: We get back. We'll keep chatting with Ed regarding all
• 30:26
  Speaker 3: things fruit. And now just figured out where the Apple
• 30:29
  Speaker 3: company in the Macintosh came from.
• 30:31
  Speaker 2: So yeah, there you go. And I think we're talking
• 30:32
  Speaker 2: about the lack of consistency throughout the industry. So again, yeah,
• 30:37
  Speaker 2: taking a break for BIS Talk Radio. Those on Facebook live, Yeah,
• 30:39
  Speaker 2: I see some questions and some comments coming in, keep
• 30:42
  Speaker 2: them coming. A very popular topic. Everybody one time or
• 30:45
  Speaker 2: another is buying fruits, so let's find out more with it.
• 30:48
  Speaker 2: Livo on the other side. Then to take a break
• 30:50
  Speaker 2: back after these messages on BIS Talk.
• 30:51
  Speaker 6: Radio, Welcome back to the Garden America Radio Show with
• 31:19
  Speaker 6: Brian John and Tiger.
• 31:21
  Speaker 2: Back on Garden America. Great show so far, Thank you
• 31:24
  Speaker 2: for your support BIZ Talk Radio. A lot of activity
• 31:27
  Speaker 2: on our Facebook page comments section, and Alvo, we're talking
• 31:30
  Speaker 2: everything about fruit, talking about the industry lack of consistency.
• 31:34
  Speaker 2: What are you really eating? Tiger? As we continue and
• 31:37
  Speaker 2: find out more from Edlivo.
• 31:38
  Speaker 3: Yeah, and you know, before the break, Ed was just
• 31:41
  Speaker 3: wrapping up talking about some of the Apple criteria and
• 31:46
  Speaker 3: you know what people look for from apples and what
• 31:48
  Speaker 3: people can expect in time of year, and you know
• 31:52
  Speaker 3: it just I think I knew there was a Macintosh Apple.
• 31:56
  Speaker 3: I knew there was a McIntosh Apple, and but then
• 32:00
  Speaker 3: I'm like thinking, like, that's the first computer too, like
• 32:03
  Speaker 3: an Apple company Macintosh andsh Apple. Yeah, and I just
• 32:08
  Speaker 3: put the two to two together right now.
• 32:10
  Speaker 2: Don't forget Apple records.
• 32:12
  Speaker 3: Because I thought, like, for instance, me, Macintosh the computer,
• 32:16
  Speaker 3: it had to do with something like smart. Like I
• 32:18
  Speaker 3: thought it had to do with like if you're a Macintosh,
• 32:21
  Speaker 3: is somebody that was smart or something. I didn't put
• 32:24
  Speaker 3: the Apple together with it and.
• 32:28
  Speaker 4: Was so good that they couldn't get one without a
• 32:31
  Speaker 4: bite to take a picture.
• 32:33
  Speaker 5: So yeah, exactly, Well Max, Max, go back into the
• 32:37
  Speaker 5: eighteen hundreds. I think they mac was introduced sometime around eighteen, so.
• 32:42
  Speaker 3: It came before the computer.
• 32:43
  Speaker 5: It's a long time. It's been a staple for a
• 32:46
  Speaker 5: long time.
• 32:49
  Speaker 3: Hey, Ed, When when I introduced you onto the show,
• 32:51
  Speaker 3: I was talking about some of these wonderful videos you
• 32:54
  Speaker 3: know that you have been putting together to kind of
• 32:57
  Speaker 3: talk about fruit trees to people to explain this kind
• 33:00
  Speaker 3: of this idea of growing fruit trees. And I'm pruising
• 33:05
  Speaker 3: right now your Facebook thread and you talk about the
• 33:08
  Speaker 3: lucy glow apple and the lucy rose apple. There's one
• 33:11
  Speaker 3: on per Simmons. You know, there's uh, you know, coum quats, mandarins,
• 33:19
  Speaker 3: all kinds of stuff and and so one of the
• 33:22
  Speaker 3: things that we wanted to bring you on the program
• 33:24
  Speaker 3: for this morning was to kind of you know, we're
• 33:26
  Speaker 3: getting into the next year where people can start picking
• 33:29
  Speaker 3: some some new trees. You know, maybe maybe they found
• 33:32
  Speaker 3: a place in the yard, maybe they bought a new
• 33:35
  Speaker 3: home or moved into a new place, you know, or
• 33:38
  Speaker 3: maybe they're just getting started they want to put something
• 33:40
  Speaker 3: in the container, you know. So we wanted to ask
• 33:44
  Speaker 3: you what are some maybe fruit trees, some new, maybe
• 33:48
  Speaker 3: not so new, but just you you know, you're excited
• 33:50
  Speaker 3: about uh fruit trees for people to be able to
• 33:53
  Speaker 3: grow going into the next year.
• 33:55
  Speaker 5: Well, first personally, let me point out that that my
• 33:59
  Speaker 5: my head a Solution is also on YouTube and that
• 34:05
  Speaker 5: tends to be where I'm getting the most growth right now.
• 34:08
  Speaker 5: To be exact, that one last word on per Simmons
• 34:11
  Speaker 5: that I put up yesterday, it's going nuts. And all
• 34:14
  Speaker 5: it really was was kind of a it was kind
• 34:16
  Speaker 5: of a my attempt at an artistic rendition of saying, hey,
• 34:20
  Speaker 5: look at you know, percimmons are great, not only you know,
• 34:24
  Speaker 5: as an edible, but they're a tremendous edible, ornamental, beautiful tree,
• 34:27
  Speaker 5: and I really think they are one of the most
• 34:30
  Speaker 5: gorgeous landscape trees. And of course they feed you as well.
• 34:34
  Speaker 5: But man, oh man, I got excited about so many
• 34:36
  Speaker 5: different varieties this year because that's all I did this year.
• 34:39
  Speaker 5: I just said, Okay, I'm done. I'm going to do
• 34:42
  Speaker 5: it my way. And I called all my friends and
• 34:44
  Speaker 5: colleagues and said, hey, mind if I come by your orchard,
• 34:46
  Speaker 5: mind if I you know, come videotape in your orchard.
• 34:49
  Speaker 5: Mind if I do that. All of my friends and
• 34:52
  Speaker 5: colleagues were open to it, and so I spent the
• 34:54
  Speaker 5: whole year just retasting, tasting new bringing in, you know,
• 35:00
  Speaker 5: young colleagues and friends to experience fruit so I could
• 35:05
  Speaker 5: videotape them for the first time experience a great piece
• 35:08
  Speaker 5: of fruit, getting their opinions. I really just want to
• 35:11
  Speaker 5: make this more of a point where you start your
• 35:16
  Speaker 5: exploration into what variety is your gun plant? Like you
• 35:19
  Speaker 5: were saying, Tiger, you know, like people who are just
• 35:21
  Speaker 5: looking to get into fruit right now, That's what this
• 35:24
  Speaker 5: whole channel is all about. Come in to click the videos,
• 35:27
  Speaker 5: get excited. You know. It's they're all very low key.
• 35:31
  Speaker 5: They're not made to be talking over your head. And
• 35:34
  Speaker 5: everybody who's in this with me are friends and colleagues
• 35:38
  Speaker 5: that have been been exposed to fruit in the past.
• 35:42
  Speaker 5: But these a lot of these varieties are the first
• 35:44
  Speaker 5: time they ever had them. And we came on some
• 35:48
  Speaker 5: jewels this year.
• 35:51
  Speaker 3: Yeah, I bet, I bet. I mean through through just
• 35:53
  Speaker 3: the people, you know, and what they're growing. I mean
• 35:56
  Speaker 3: they're like, hey, come come here, come here into this
• 35:58
  Speaker 3: back part of the orchard. I got this this crazy
• 36:02
  Speaker 3: thing growing back here. Try it out right.
• 36:04
  Speaker 5: Oh yeah, you know, to tell you the truth, you know,
• 36:07
  Speaker 5: you guys, if you're going to come up here next
• 36:09
  Speaker 5: year and we could do that, yeah, you know, we
• 36:11
  Speaker 5: could go over to take a trip to the Ziggers
• 36:13
  Speaker 5: and you guys could take some of the you know,
• 36:15
  Speaker 5: incredible stuff coming out there. We go to Wilson's, we
• 36:18
  Speaker 5: go to Birchels, you know, the all these different places,
• 36:21
  Speaker 5: you know, and now I'm working with generation growers as well,
• 36:24
  Speaker 5: which are citrus growers, and so they're you know, of
• 36:27
  Speaker 5: course accommodating me with exposure to great varieties of citrus
• 36:31
  Speaker 5: for the rest of the season. So we'll have some fun.
• 36:34
  Speaker 5: But I can torn out some varieties if you'd like, Yeah.
• 36:36
  Speaker 3: Please do that.
• 36:37
  Speaker 4: Sounds like a good bus tour tiger.
• 36:39
  Speaker 3: I know, right, Yeah, got my wheels turning.
• 36:41
  Speaker 2: Hey hey, Ed, what what causes some of the brown
• 36:43
  Speaker 2: spots throughout apples when you cut into them?
• 36:47
  Speaker 3: The brown inside the apple?
• 36:50
  Speaker 2: Yeah? Yeah, data says question what causes brown spots sometimes
• 36:53
  Speaker 2: found throughout an apple when you cut it open. So
• 36:56
  Speaker 2: it's not bruise now, just kind of brown spots, brown areas.
• 37:00
  Speaker 5: No, it could be from cold storage.
• 37:05
  Speaker 2: Well that makes sense.
• 37:07
  Speaker 5: Yeah, it could be from cold storage. It depends on
• 37:11
  Speaker 5: where they're buying their apples and where they're coming from,
• 37:13
  Speaker 5: you know it all there's also a couple of number
• 37:16
  Speaker 5: of different diseases that could cause that. But I think
• 37:19
  Speaker 5: what they're referring to could be you know, damage it's
• 37:23
  Speaker 5: caused when it's in cold storage, and that you know,
• 37:26
  Speaker 5: it happens quite frequently in the later season in apples.
• 37:32
  Speaker 3: And not to change topics too much, but when you
• 37:36
  Speaker 3: talk cold storage for some of these things, are they
• 37:38
  Speaker 3: freezing them or are they just keeping them in rooms
• 37:41
  Speaker 3: that are that are cool?
• 37:45
  Speaker 5: You know, they're keeping them in the roots. Yeah, they're
• 37:47
  Speaker 5: keeping them in rooms that are cool. They're not freezing,
• 37:49
  Speaker 5: and you can't freeze them because that'll destroy themsel Yeah,
• 37:52
  Speaker 5: so you've got to keep them somewhere. I think it's
• 37:54
  Speaker 5: somewhere around thirty eight degrees something like that.
• 38:00
  Speaker 4: Okay, and then do they suck the ethylene out of
• 38:03
  Speaker 4: the room too.
• 38:05
  Speaker 5: I don't know if they suck the ethylene out of
• 38:07
  Speaker 5: the room, but I think that they inject the ethylene
• 38:09
  Speaker 5: into the room when they're actually getting ready to you know,
• 38:15
  Speaker 5: make them available.
• 38:16
  Speaker 3: Oh okay, all right, varieties ed. Oh, we got about
• 38:20
  Speaker 3: a minute left before we have to take another break.
• 38:23
  Speaker 3: So you know, if you want to tease, just want
• 38:25
  Speaker 3: to let you know I will be cutting you off
• 38:26
  Speaker 3: in about fifty seconds.
• 38:28
  Speaker 2: So something quick, some quick words of advice or some wisdom.
• 38:32
  Speaker 2: Then we'll take a break in and come back and
• 38:34
  Speaker 2: bring you on.
• 38:34
  Speaker 5: Yeah, okay, cool. Well, like I said, one of the
• 38:38
  Speaker 5: things that I've really experienced this year that was really
• 38:41
  Speaker 5: exciting is I learned about the cherry geene that the
• 38:45
  Speaker 5: Zaggers now have imparted onto their interspecific hybrids and the
• 38:51
  Speaker 5: incredible influence that that has had on this new generation
• 38:56
  Speaker 5: of fruit coming from Zager Genetics.
• 38:59
  Speaker 3: So they're introducing the cherry dream gene into multiple varieties
• 39:04
  Speaker 3: of fruit. This is going to be okay, this will
• 39:06
  Speaker 3: is going to be interesting.
• 39:06
  Speaker 2: All right, We're going to take a break for our
• 39:08
  Speaker 2: friends on biz Talk Radio because news is coming up
• 39:10
  Speaker 2: top of the hour. We come back in about six
• 39:12
  Speaker 2: minutes after the hour. Hopefully your market carries hour two
• 39:15
  Speaker 2: of Garden America. The good news for Facebook Live. Yes,
• 39:18
  Speaker 2: one big long show. More with It Live will coming up.
• 39:20
  Speaker 2: Do stay with us. I'm Brian Maine, Tacker Palafox, John Begnesco.
• 39:24
  Speaker 2: It is Garden America. Stay with us. Garden America has returned.
• 39:56
  Speaker 2: As you can tell, we always have a good time
• 39:58
  Speaker 2: laughing and scratch and here we go and is our too.
• 40:00
  Speaker 2: If you're on BizTalk Radio now again, we do have
• 40:02
  Speaker 2: a lot of questions comments on Facebook. Hang in there.
• 40:05
  Speaker 2: We are going to get to those first of all, though,
• 40:07
  Speaker 2: back with the Tiger grinned as we address a few wishes.
• 40:09
  Speaker 3: Tiger, so ed before the break you were talking about
• 40:14
  Speaker 3: some new varieties and how you got really excited because
• 40:17
  Speaker 3: over at Zieger they're they're introducing some selections with the
• 40:22
  Speaker 3: cherry gene in the fruit. Now, now this isn't like grafting,
• 40:27
  Speaker 3: so you know, this isn't like they're putting, you know,
• 40:30
  Speaker 3: multiple fruit trees together like we know with grafting. Sometimes
• 40:33
  Speaker 3: this is actually, this is actual.
• 40:35
  Speaker 5: It's actual actually hybridizing us using very traditional methodology of
• 40:42
  Speaker 5: the same methodology that Luthor Burbank would have used. So
• 40:45
  Speaker 5: it's all natural hybridization. But they've found what they call
• 40:49
  Speaker 5: bridge varieties, and so bridge varieties of varieties that actually
• 40:52
  Speaker 5: allow you to cross species. And so the Ziggers have
• 40:57
  Speaker 5: been you know, Floyd Zeger discovered some great bridge varieties
• 41:01
  Speaker 5: for apricots to plums. You know, that's the best example
• 41:05
  Speaker 5: of our pluots and aprims that have come out of that.
• 41:07
  Speaker 5: But they also now have isolated sweet cherry genes that
• 41:12
  Speaker 5: actually cross apricots and plums as well. And the influence
• 41:18
  Speaker 5: that these have had on this next generation of what
• 41:22
  Speaker 5: they've been calling them flue areas. I'm not real big
• 41:25
  Speaker 5: on that at all. But I'm definitely big on the
• 41:27
  Speaker 5: fact that the influence of that sweet area is so
• 41:30
  Speaker 5: obvious in these new varieties like Sweet Treat and Candy
• 41:34
  Speaker 5: Heart and Flavor Punch Pluary. The influence is so obvious
• 41:41
  Speaker 5: both in flavor and also I think this is the
• 41:44
  Speaker 5: gene that's causing this extended harvest, which is just you know,
• 41:49
  Speaker 5: it couldn't be better for you picks, farmers markets or
• 41:54
  Speaker 5: the home garden.
• 41:56
  Speaker 4: Yeah, and just to be clear, some of our listeners
• 41:59
  Speaker 4: are one during if you're talking about genetically modifying fruits,
• 42:05
  Speaker 4: these are not GMOs.
• 42:06
  Speaker 5: Right, No, not at all to me. Exactly if you
• 42:09
  Speaker 5: go on you know, my YouTube page and you can
• 42:12
  Speaker 5: see I just did a video on on Zigger's and
• 42:17
  Speaker 5: the whole concept of whether or not they're gmoing, and
• 42:21
  Speaker 5: who did the video, Tom Spelman. I actually took Tom
• 42:25
  Speaker 5: Spellman and Lacy Gardner and actually said, Okay, let's let's
• 42:29
  Speaker 5: talk about what your hybridization process is in relation to
• 42:33
  Speaker 5: the controversy over gmoing. There's no gmoing going on with
• 42:38
  Speaker 5: the with the Ziggers. It's if anything would be kind
• 42:42
  Speaker 5: of accelerated, you're accelerating the process that nature would do naturally. Yeah,
• 42:48
  Speaker 5: and you know, but to do that, you know, you
• 42:50
  Speaker 5: have to plan up fifty thousand trees a year to
• 42:54
  Speaker 5: be able to get to select free.
• 42:56
  Speaker 3: Right, yeah, I mean this has to do with polonization
• 43:02
  Speaker 3: and bringing that kind of stuff into it. It's not like,
• 43:05
  Speaker 3: you know, the other way around, right so.
• 43:07
  Speaker 5: Right, no, no, no, you're not taking a fish gene
• 43:10
  Speaker 5: and putting in putting it into it, you know, because
• 43:13
  Speaker 5: that type of that type of genetic modification one is expensive.
• 43:17
  Speaker 5: You better be into a market that actually has you know,
• 43:20
  Speaker 5: is going to benefit from it. So, for instance, genetic
• 43:23
  Speaker 5: modification into controlling howlong being has been a big, big issue,
• 43:30
  Speaker 5: you know, and you know, what are people going to
• 43:32
  Speaker 5: do when they find out that, you know, they find
• 43:34
  Speaker 5: out that the cure for HLB is going to be
• 43:37
  Speaker 5: a genetically modified fruit and we'll see where that leads.
• 43:41
  Speaker 5: But soybeans already have gone through that process. So you know,
• 43:45
  Speaker 5: the idea is the Zegers are still using conventional hybridization
• 43:50
  Speaker 5: technique and coming up with these incredible varieties. But you
• 43:55
  Speaker 5: can't you can't forget that Burbank did the same thing,
• 44:00
  Speaker 5: and Hesse he did the same thing, and There's been
• 44:02
  Speaker 5: so many different wonderful hybridizers. John Gears that have used
• 44:10
  Speaker 5: conventional techniques come up with a lot of the varieties
• 44:12
  Speaker 5: that we just love.
• 44:13
  Speaker 4: Yeah, you know, if you think out of the box, though,
• 44:16
  Speaker 4: you can use the genetic modifying take the luminescent gene
• 44:20
  Speaker 4: from plankton, put it into your fruit, and you can
• 44:24
  Speaker 4: pick trees at night. So you got a twenty four
• 44:26
  Speaker 4: hour picking.
• 44:28
  Speaker 3: There we go. Perfect. That's a good use of science going.
• 44:32
  Speaker 5: Into that gray area where people are going to throw
• 44:34
  Speaker 5: stones at you.
• 44:37
  Speaker 3: I think we have some I think we have some
• 44:38
  Speaker 3: questions we need to get here, Jehan, what do we have?
• 44:41
  Speaker 4: Well, Marguerite mentioned that she uses Granny Smith in Arkansas
• 44:47
  Speaker 4: black apples for her pies and sauces, And I was
• 44:51
  Speaker 4: going to ask because I think it was either he
• 44:54
  Speaker 4: or Tom had told me that when Granny Smith's first
• 44:58
  Speaker 4: came out, they were wonder full of apples, but then
• 45:01
  Speaker 4: because of the demand, the growers started picking them when
• 45:05
  Speaker 4: they weren't quite ready to pick.
• 45:07
  Speaker 2: When they were still green.
• 45:08
  Speaker 4: Yeah, they were still green, right, But so I'm wondering
• 45:12
  Speaker 4: have they rectified that or is that still the case?
• 45:14
  Speaker 3: Do you know it?
• 45:15
  Speaker 5: The thing is that. The fact is that Granny Smith
• 45:20
  Speaker 5: is a November December apple, and when Granny Smith is
• 45:24
  Speaker 5: fully ripe, it's almost yellow. But the problem is is
• 45:27
  Speaker 5: that the popular pie apple for the holidays was the
• 45:30
  Speaker 5: yellow Newton Pippin, which ripened, you know, like in mid October.
• 45:36
  Speaker 5: And so Granny Smith comes and it's perfectly shaped, perfectly colored,
• 45:41
  Speaker 5: and if you pick it in September, it's got this
• 45:45
  Speaker 5: incredibly wonderful green green skin without any sugar, So all
• 45:51
  Speaker 5: you need to do is just add sugar and it'll
• 45:55
  Speaker 5: taste like something. But I'm not sure what, but Arkansas
• 45:59
  Speaker 5: Black and a Grand Smith combination. If the Granny Smith's
• 46:02
  Speaker 5: picked right, Like, let's say, if you start to pick
• 46:05
  Speaker 5: a Granny Smith now or even at the beginning of November,
• 46:09
  Speaker 5: let's say you're probably picking a pretty decent apple. I
• 46:12
  Speaker 5: picked Granny Smith in January before, and they were incredible
• 46:17
  Speaker 5: and they were solid yellow and they're incredible apple, so
• 46:21
  Speaker 5: they're worthy of the distinction of being a tremendous apple.
• 46:25
  Speaker 5: But they're definitely not that in September.
• 46:28
  Speaker 3: And people pick them when they're green, so I mean,
• 46:31
  Speaker 3: when they're yeah green, So yeah.
• 46:34
  Speaker 4: And is there any truth to the to the claim
• 46:37
  Speaker 4: that you go to bed reading the apple varieties of
• 46:40
  Speaker 4: New York.
• 46:42
  Speaker 5: I love the apple varieties in New York. Both vollumes
• 46:46
  Speaker 5: that I got in in my library. But yeah, I
• 46:48
  Speaker 5: mean I show you that. You know that I that
• 46:52
  Speaker 5: was my typical fun reading back, you know, thirty years ago,
• 46:58
  Speaker 5: not as their reference.
• 47:00
  Speaker 4: I thought I was kidding with that question. This is
• 47:05
  Speaker 4: off deciduous fruit for a second. Carla wants to know
• 47:10
  Speaker 4: about mandarins because she said when Sumo's first came out,
• 47:15
  Speaker 4: she thought they were indescribably good. But she says they're
• 47:20
  Speaker 4: almost as much as they used to be, and she
• 47:22
  Speaker 4: doesn't seem that to her, it doesn't seem that they
• 47:26
  Speaker 4: taste the same. Is that just because she's used to
• 47:29
  Speaker 4: the flavor and not surprised anymore? Or is do you
• 47:32
  Speaker 4: know if there's a change there.
• 47:34
  Speaker 5: I don't know if there's a change that, John, I
• 47:36
  Speaker 5: can't say, but you know, I do like your idea
• 47:38
  Speaker 5: that maybe she's become more acquainted with it. Yeah, there's
• 47:42
  Speaker 5: so many different, incredibly wonderful mandarins. This is the era
• 47:47
  Speaker 5: of the mandarin right now. It was started by the Cuties,
• 47:51
  Speaker 5: and the cuties of course at Clementine. I'm gonna do
• 47:53
  Speaker 5: a video on that. But the clementines, you know, were
• 47:57
  Speaker 5: being imported from Spain and then you know, a grower
• 48:01
  Speaker 5: decided that they're going to plan a whole bunch of
• 48:03
  Speaker 5: those up, and they planted a whole bunch of those up,
• 48:05
  Speaker 5: and they didn't weren't finding the market for them. And
• 48:07
  Speaker 5: they got together with another very very powerful group and
• 48:11
  Speaker 5: made a marketing alliance and came up with this idea
• 48:14
  Speaker 5: of the qut and the cuties really revolutionized the taste
• 48:19
  Speaker 5: buds of of our of the consumer, and also introduced
• 48:24
  Speaker 5: them to this whole new, very whole ancient genre through
• 48:28
  Speaker 5: the Mandarin, of course, and allowed for all these other
• 48:32
  Speaker 5: incredible I mean gold Nugget and Pixie and and Leanova,
• 48:36
  Speaker 5: and I mean there's so many incredible mandarins, you know,
• 48:40
  Speaker 5: to experience now that I think the filma almost sima
• 48:44
  Speaker 5: almost falls back into the adverage category.
• 48:48
  Speaker 3: Yeah. Wow, it's like the the basic apple of the
• 48:52
  Speaker 3: mandarin now and now that there's all these that are
• 48:55
  Speaker 3: really neat, you know, they're comparing it to their Huh.
• 48:57
  Speaker 4: Sometimes you get a deal there are like two ninety
• 49:00
  Speaker 4: nine or three ninety pounds, but you don't stop and
• 49:03
  Speaker 4: think each one weighs about five.
• 49:06
  Speaker 5: They are big, and they're difficult to grow. They're not
• 49:09
  Speaker 5: and they're not an easy variety to grow. They're kind
• 49:12
  Speaker 5: of like the honey crisp of citrus for the growers.
• 49:15
  Speaker 5: So the growers, I think that met our suma growers
• 49:20
  Speaker 5: would love to see another variety come in that could
• 49:22
  Speaker 5: command as high a price and actually be more easy
• 49:25
  Speaker 5: to of course cultivate.
• 49:27
  Speaker 3: All right, we're going to have to take another break, Ed,
• 49:29
  Speaker 3: thank you for keeping with us. Got a few more
• 49:31
  Speaker 3: questions coming up, and we'll continue chatting with Ed live.
• 49:35
  Speaker 2: Oh after the break, Yes, indeed, and again great questions
• 49:37
  Speaker 2: comments are on Facebook Live. I'm going to take a
• 49:39
  Speaker 2: break for you. I'm talking about you on biz Talk Radio.
• 49:42
  Speaker 2: And a big thank you to Fertilom, our major sponsor
• 49:44
  Speaker 2: here on Garden America. Back after these messages, more with
• 49:47
  Speaker 2: Ed Livo on the other side here on Garden America the.
• 50:04
  Speaker 3: Sea.
• 51:02
  Speaker 2: All right, just like that, we are back. Thank you
• 51:03
  Speaker 2: for those tuned in on BIS Talk Radio. The rest
• 51:05
  Speaker 2: of us on Facebook Live, and a great opportunity if
• 51:08
  Speaker 2: you do listen to us on biz Talk Radio join
• 51:10
  Speaker 2: us live every week eight o'clock in the West Coast
• 51:12
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• 51:16
  Speaker 2: ask your questions and really become a part of the
• 51:18
  Speaker 2: show back with that live Oh Tiger.
• 51:20
  Speaker 3: Yeah, and you know Ed was just answering the question
• 51:24
  Speaker 3: regarding some mandarins before the breaks and Clementine's I think
• 51:28
  Speaker 3: we were talking about the Zumo variety and I think
• 51:31
  Speaker 3: do we have a few more questions? Genre we all
• 51:32
  Speaker 3: caught up at the moment.
• 51:34
  Speaker 4: A couple more One was a more of a common
• 51:37
  Speaker 4: I guess, but maybe Ed could talk about, you know,
• 51:40
  Speaker 4: the time to plant bear root prow trees, because we
• 51:44
  Speaker 4: have Terry and Kevin and Cardlaine, Idaho that said that
• 51:48
  Speaker 4: they got a huge apple crop this year. But the
• 51:51
  Speaker 4: tree started in Ocean Beach and then they moved it
• 51:55
  Speaker 4: to Poway and now it's in Cordelaine. Why my gosh,
• 51:59
  Speaker 4: what tree? Yeah, and it's twelve years old and terrific crop.
• 52:03
  Speaker 4: But uh, when when can you move fruit trees? And
• 52:08
  Speaker 4: to be safe and and when's the best time to plant?
• 52:12
  Speaker 5: I can tell you that I would not be the
• 52:15
  Speaker 5: one encouraging people to move trees. You know. From where
• 52:20
  Speaker 5: did you say motion size IHO to correlate and Idaho.
• 52:26
  Speaker 5: I mean, so I probably wouldn't be the first to go, Yeah,
• 52:29
  Speaker 5: that's a great idea. Yeah, let me tell you how
• 52:31
  Speaker 5: you do it.
• 52:34
  Speaker 4: But everybody doesn't have access to thousands of trees if
• 52:38
  Speaker 4: they want.
• 52:39
  Speaker 5: Sure, no, no, right, But I got to tell you,
• 52:41
  Speaker 5: you know, there's some great nurseries up in Idaho. You know,
• 52:43
  Speaker 5: I've spent so many years up in Idaho, worked with
• 52:46
  Speaker 5: you know, Idaho State University up there for some time.
• 52:49
  Speaker 5: You know, I'm introducing different varieties of fruit. So I
• 52:52
  Speaker 5: mean it's that it's a wonderful state, you know, for
• 52:55
  Speaker 5: you know, great great access to free trees, no doubt.
• 52:59
  Speaker 5: But I you know, it's bearing time. That's what we're
• 53:04
  Speaker 5: put You're planning on planting right now. Trees will be
• 53:08
  Speaker 5: coming into the nursery within the next day, three or
• 53:10
  Speaker 5: four weeks, and you'll start to see you know, ads
• 53:14
  Speaker 5: and stuff for you know, availability on those varieties. The
• 53:19
  Speaker 5: other thing that's starting to come in now and it's
• 53:20
  Speaker 5: going to becoming a big part of the nursery industry,
• 53:23
  Speaker 5: and that is that's the container plants. And the container
• 53:26
  Speaker 5: plants are really it's almost the way the nursery industry
• 53:30
  Speaker 5: is moving right now. So things like your blueberries and
• 53:32
  Speaker 5: your and your figs and your pomegranates all tend to
• 53:37
  Speaker 5: come in containers now, with rooted containers. They're an excellent
• 53:42
  Speaker 5: product and they're a wonderful product. And I had a
• 53:45
  Speaker 5: lot to do with establishing that market way back in
• 53:49
  Speaker 5: the mid to mid to late nineties because I got
• 53:53
  Speaker 5: tire writing credits on figs and pomegranates every year from
• 53:59
  Speaker 5: bear Root. You know they're better for containers.
• 54:02
  Speaker 4: Well, you know that that brings a personal question up
• 54:05
  Speaker 4: because one of my favorite fruits are figs, and that's
• 54:09
  Speaker 4: something you don't see in the store all the time.
• 54:11
  Speaker 4: I guess, you know, they're a little softer, not difficult
• 54:15
  Speaker 4: or not as easy to shift. But some of the
• 54:18
  Speaker 4: varieties and they're easy to grow, but some of the
• 54:21
  Speaker 4: fresh varieties are just amazing.
• 54:24
  Speaker 5: They are. Oh, there's tremendous varieties figs, and there are
• 54:27
  Speaker 5: so many different varieties out there now. I mean there's
• 54:31
  Speaker 5: organizations now that are just simply devoted to coming up
• 54:34
  Speaker 5: with feedling variations and introducing, you know, new varieties of figs,
• 54:38
  Speaker 5: and a lot of them are really replications of varieties
• 54:42
  Speaker 5: that actually were introduced, you know, fifty to one hundred
• 54:45
  Speaker 5: years ago, and just you know, the the happenstance. You know,
• 54:51
  Speaker 5: oh my gosh, you know, this is the most amazing
• 54:53
  Speaker 5: thing I ever had. But you go back and you
• 54:55
  Speaker 5: look in oh what's his name? Book? The big oh
• 55:01
  Speaker 5: what's his name? On the UC rivers side. I were comment.
• 55:06
  Speaker 5: You go, you look at contents old books and you go,
• 55:09
  Speaker 5: oh my gosh. You know, a fig variety can have
• 55:12
  Speaker 5: you know, twenty different synonyms. So you gotta be you
• 55:18
  Speaker 5: gotta be a real expert on figs. I'm not that
• 55:20
  Speaker 5: expert on figs, but you know, I know a lot
• 55:22
  Speaker 5: about figs, but I'm not that expert like.
• 55:24
  Speaker 2: Some are, unless unless the name Newton is applied after it.
• 55:28
  Speaker 5: Oh that's a different story. Sometimes when we're when we're alone,
• 55:32
  Speaker 5: I'll tell you some stories about that.
• 55:33
  Speaker 3: That'll big figs story.
• 55:38
  Speaker 2: Yeah, big stories. Yeah.
• 55:40
  Speaker 4: We have a little bit of a disagreement with one
• 55:42
  Speaker 4: of our listeners, Paula, and she says she grew up
• 55:46
  Speaker 4: on a fruit fireman upstate New York and the macinaw
• 55:50
  Speaker 4: or yeah, the Macintosh were the first to ripen.
• 55:55
  Speaker 5: I'm thinking of really early and I'll tell you what
• 55:58
  Speaker 5: depending on you know, if she's by Saratoga Springs or
• 56:02
  Speaker 5: you know, closer to you know, the border by Canada.
• 56:06
  Speaker 5: You know, there's a whole bunch of different wonderful growers
• 56:10
  Speaker 5: up in that area, you know, and of course in
• 56:12
  Speaker 5: New Hampshire and Massachusetts, New Hampshire, Vermont in Massachusetts, all
• 56:16
  Speaker 5: along that I was in Connecticut. I grew up, you know,
• 56:19
  Speaker 5: in Connecticut, and that's where the max that I experienced
• 56:23
  Speaker 5: were all from. And they all have one similar characteristic.
• 56:28
  Speaker 5: They're a soft fleshed apple, but they have such a
• 56:30
  Speaker 5: tight skin that it snaps, and the skin is kind
• 56:35
  Speaker 5: of bitter or tart is the word. They're kind of tart.
• 56:39
  Speaker 5: So when you bite, you're blending. It's kind of like
• 56:42
  Speaker 5: eating a kumquat. You're kind of like blending the skin
• 56:46
  Speaker 5: with that wonderful sweet flesh. And I think the flesh
• 56:50
  Speaker 5: of a mac grown in the East tends to be
• 56:53
  Speaker 5: more firm and flavorful, you know, it just has. And
• 56:57
  Speaker 5: don't ask me why it could very well be. Are
• 57:00
  Speaker 5: you know, the grounds are growing in climate. I don't
• 57:03
  Speaker 5: have a clue, never studying that enough, but yeah, yeah,
• 57:07
  Speaker 5: that's a wonderful thing.
• 57:09
  Speaker 4: She also mentioned they were her least favorite.
• 57:12
  Speaker 5: Well, you know what, let me tell you what. There's
• 57:14
  Speaker 5: so many varieties of apples grown up in that area.
• 57:19
  Speaker 5: So many. I mean you go to you pick orchards
• 57:21
  Speaker 5: up there and you're talking about, you know, fifty to
• 57:24
  Speaker 5: varieties of apples. There's a wonderful orchard up in New
• 57:30
  Speaker 5: Hampshire and oh gosh, scott Scott Farm. Scott Scott Farm.
• 57:35
  Speaker 5: I mean, it's an old Ruggord kipling property that was
• 57:41
  Speaker 5: willed or aired to them to an organization up there
• 57:45
  Speaker 5: that grows the greatest apple collection that I've ever seen
• 57:49
  Speaker 5: in my life. And they have orchards that are just
• 57:53
  Speaker 5: pristine and all organic, and there's just things that I
• 57:57
  Speaker 5: can blean I could glean off of that, just working
• 58:00
  Speaker 5: around that environment that I just can't do too far away.
• 58:05
  Speaker 5: You know.
• 58:06
  Speaker 4: Another this just came to mind when I was growing
• 58:09
  Speaker 4: up another soft fleshed apple that again would only come
• 58:14
  Speaker 4: out and I think it was around the holidays back
• 58:18
  Speaker 4: in Michigan. They called snow apple. And I think it's
• 58:22
  Speaker 4: from France, is a famous or something.
• 58:24
  Speaker 5: Yet, how about this that that is supposed to be
• 58:29
  Speaker 5: the parent one of the parents to macintalk.
• 58:32
  Speaker 3: Ah, really I could see those appreciates.
• 58:34
  Speaker 5: Mac that's one of the parents to macintalk. And then
• 58:37
  Speaker 5: one of the fin off of that would be an
• 58:39
  Speaker 5: apple that I really like is Empire. An Empire, you know,
• 58:43
  Speaker 5: definitely is an apple that everybody should investigate because it
• 58:47
  Speaker 5: does well everywhere and it has you know, attributes. It's
• 58:52
  Speaker 5: a firmer apple than the Mac. Definitely got a lot
• 58:56
  Speaker 5: of disease resistance. It tends to not get the fire
• 58:59
  Speaker 5: blight that I see onok.
• 59:02
  Speaker 3: You that old variety but still proven. Hey, we're gonna
• 59:04
  Speaker 3: have to take another break right now. This will be upcoming,
• 59:08
  Speaker 3: will be our last spot with Ed, last second last
• 59:11
  Speaker 3: what have we got an eight minute.
• 59:12
  Speaker 2: We'll have a ten minute segment with it with Ed,
• 59:15
  Speaker 2: So if.
• 59:15
  Speaker 3: You've got any more questions, please get him into the
• 59:18
  Speaker 3: chat feature there and uh we'll have Ed again, wrapping
• 59:22
  Speaker 3: up the whole show with Ed today, wrapping up in
• 59:25
  Speaker 3: our next spot.
• 59:26
  Speaker 2: Very kind to spend so much time with us, Dlight,
• 59:28
  Speaker 2: weel thank you so much, Garden America. Taking a break
• 59:30
  Speaker 2: from biz Talk Radio and we are back. This is
• 1:00:00
  Speaker 2: our second to last segment to the last long segment
• 1:00:03
  Speaker 2: with that Livo as we continue a lot of activity
• 1:00:05
  Speaker 2: on Facebook Live. Thank you for the question. It's very
• 1:00:07
  Speaker 2: popular topic. As we continue back to you, Tiger.
• 1:00:10
  Speaker 3: Yeah, it's always so interesting to kind of hear when
• 1:00:13
  Speaker 3: there's varieties of fruit, specifically that pre date old varieties
• 1:00:18
  Speaker 3: to us. I mean, we're talking about this macintosh apple
• 1:00:20
  Speaker 3: and it's you know, an old variety to us. But
• 1:00:23
  Speaker 3: then as you talk about, oh well, these are its
• 1:00:25
  Speaker 3: parents kind of a thing, and it's like, wow, that's
• 1:00:28
  Speaker 3: amazing and and ed, you know, you were describing this
• 1:00:31
  Speaker 3: empire one which predates the macintosh, which is still very
• 1:00:36
  Speaker 3: disease resistant, a strong tree because usually when you get older,
• 1:00:42
  Speaker 3: the issues are more disease, more problems, and you know,
• 1:00:46
  Speaker 3: but you know, it's kind of neat to think that,
• 1:00:49
  Speaker 3: you know, maybe maybe that's what led a lot of
• 1:00:52
  Speaker 3: our varieties into being more sustainable, being able to be
• 1:00:55
  Speaker 3: growing wider regions and things like that.
• 1:00:57
  Speaker 5: So I but you know what, Tiger, I think a
• 1:00:59
  Speaker 5: lot of it to do new and improved. You know,
• 1:01:01
  Speaker 5: it's kind of like, you know, if every grower is
• 1:01:04
  Speaker 5: growing a particular variety, and you know, you have the
• 1:01:07
  Speaker 5: opportunity to introduce something and make a big big deal
• 1:01:09
  Speaker 5: out of it, and that variety catches on all of
• 1:01:12
  Speaker 5: a sudden, that old variety kind of starts the wane,
• 1:01:15
  Speaker 5: and then you lose track of it, and then of
• 1:01:17
  Speaker 5: course it's gone. One of the things that I did
• 1:01:20
  Speaker 5: in my first years at Dave Wilson Nursery was go back.
• 1:01:24
  Speaker 5: I went back in history and started looking at any
• 1:01:27
  Speaker 5: variety that I could that you know, that was worthy
• 1:01:31
  Speaker 5: of being brought forward again. And we you know, Dave Wilson,
• 1:01:34
  Speaker 5: we brought all kinds of varieties back from the data here. Yeah,
• 1:01:40
  Speaker 5: so and there's you know, they still sell those as well,
• 1:01:43
  Speaker 5: and they said, only because they're great tasting varieties.
• 1:01:47
  Speaker 3: And they still have their their reasons why. I mean,
• 1:01:50
  Speaker 3: you know, maybe it's a disease, maybe it's a growth height,
• 1:01:52
  Speaker 3: maybe it's a growth habit, you know, So it's always
• 1:01:56
  Speaker 3: nice to have that database of varieties so that way,
• 1:02:00
  Speaker 3: because you never know, I mean, you know, I know,
• 1:02:03
  Speaker 3: I'm assuming you know early on that you know, you
• 1:02:07
  Speaker 3: would you know, never think that people wanted to grow
• 1:02:12
  Speaker 3: short trees. But now that's all the rate, right.
• 1:02:17
  Speaker 5: Well, you know, I'll tell you what, so I'll I'll
• 1:02:19
  Speaker 5: give you an example of you know, just this year
• 1:02:21
  Speaker 5: and what I experienced this year. There are a lot
• 1:02:24
  Speaker 5: of great varieties that we came on, like apricots. We
• 1:02:27
  Speaker 5: came on like Golden Sweet Apricot is one that I
• 1:02:29
  Speaker 5: experienced at Virtual Nursery and it's a virtual introduction and
• 1:02:33
  Speaker 5: white Knockout. These are two outstanding apricots. They really don't
• 1:02:38
  Speaker 5: have a market at all because Virtial is primarily a
• 1:02:41
  Speaker 5: commercial just starting to delve into the retail. So when
• 1:02:45
  Speaker 5: I left Virtill, you know, Tom Virtill was gracious enough
• 1:02:48
  Speaker 5: to say, hey, listen, you know Wilson wants to you know,
• 1:02:51
  Speaker 5: grow these varieties and represent these varieties. That's fine. And
• 1:02:54
  Speaker 5: so Wilson took that on and was great and they
• 1:02:57
  Speaker 5: freckle face nectarine falls into that which not too many
• 1:03:01
  Speaker 5: people are going to know this gentleman. But Andy Marianni,
• 1:03:04
  Speaker 5: who's a dear friend of mine and also an apple
• 1:03:07
  Speaker 5: I mean, a fruit guru in the industry as far
• 1:03:09
  Speaker 5: as I'm concerned, he definitely thinks that these are some
• 1:03:13
  Speaker 5: of the best varieties. These are some of the best.
• 1:03:15
  Speaker 5: But let me point out to your point, Tiger, and
• 1:03:17
  Speaker 5: that is this year when we're looking at peaches. Kim
• 1:03:22
  Speaker 5: Alberta the Luthible egg introduction. Kim Alberta was the favorite
• 1:03:29
  Speaker 5: of the peaches in the season. People, the groups that
• 1:03:35
  Speaker 5: I took out loved, you know, and eas Pride, you
• 1:03:39
  Speaker 5: know what good load show variety was big. Everybody loved
• 1:03:42
  Speaker 5: that one as well.
• 1:03:43
  Speaker 3: We have a friend of ours from Boise area and
• 1:03:47
  Speaker 3: wants to know what would be a good peat for
• 1:03:50
  Speaker 3: the boys area.
• 1:03:52
  Speaker 5: Well, Hearken, you know, Harkin is definitely a variety that
• 1:03:56
  Speaker 5: gets grown up there quite a bit and definitely a favorite,
• 1:03:58
  Speaker 5: you know, I mean, one that everybody he seems to love.
• 1:04:01
  Speaker 5: So I would recommend that one off the bat, Right off.
• 1:04:04
  Speaker 3: The bat, is that h A R K I N
• 1:04:07
  Speaker 3: or k E n K and.
• 1:04:09
  Speaker 5: I believe k peach har and PiZZ Well the big hold,
• 1:04:19
  Speaker 5: the big cold hardy ones that everybody got excited about
• 1:04:22
  Speaker 5: this year were the two plums where the American hybrid plums,
• 1:04:27
  Speaker 5: the one called Superior and Superior anybody could grow that
• 1:04:31
  Speaker 5: one and be happy. That is an amazing complex piece
• 1:04:35
  Speaker 5: of fruit. And then the one called Toka or bubble gum,
• 1:04:38
  Speaker 5: that was that it's just the the the oddest experience
• 1:04:43
  Speaker 5: you'll ever have with a piece of fruit because it
• 1:04:44
  Speaker 5: does taste like the Zuoka bubble gup. Really it's amazing.
• 1:04:48
  Speaker 5: And then there's Zone five that's a plum both his
• 1:04:51
  Speaker 5: own five varieties wow. And then and then another thing
• 1:04:56
  Speaker 5: I'll point out, which was a lot of fun, is
• 1:04:58
  Speaker 5: that I always knew that Emerald Butte plum had a
• 1:05:02
  Speaker 5: long handtime. But I also knew that by the time
• 1:05:05
  Speaker 5: it hit, you know, October, I always thought it was
• 1:05:07
  Speaker 5: too sweet. So this year on my edible Solutions at
• 1:05:12
  Speaker 5: able Solutions what do you call it social media pages,
• 1:05:18
  Speaker 5: I documented that. So I took Emerald Butte at harvest
• 1:05:21
  Speaker 5: time mid August, we did the last bricks tape test
• 1:05:26
  Speaker 5: on it. So I think we looked at it three
• 1:05:28
  Speaker 5: different times, four different times. Last bricks taste on it
• 1:05:31
  Speaker 5: was first week in November, and it bricks out at
• 1:05:33
  Speaker 5: almost thirty bricks Wow, which is incredibly high. That's that's
• 1:05:38
  Speaker 5: like the sweetest, the sweetest greape you've ever tasted in
• 1:05:42
  Speaker 5: your life.
• 1:05:44
  Speaker 3: That's fun. That's fun to see, you know, Like you're
• 1:05:47
  Speaker 3: saying the difference, it also depends on the time that
• 1:05:49
  Speaker 3: you pick it, you know, So don't don't just throw
• 1:05:53
  Speaker 3: one judgment out there, you know, because you might be
• 1:05:56
  Speaker 3: picking it early, you might be picking it late, and
• 1:05:58
  Speaker 3: so you just got to you know, and like what
• 1:06:00
  Speaker 3: was that timeframe? It was from August to.
• 1:06:03
  Speaker 5: Win August we were still picking mid November when Tom
• 1:06:08
  Speaker 5: came and visited and we did some videos. Tom and
• 1:06:10
  Speaker 5: I did some videos together. Tom and I went out
• 1:06:13
  Speaker 5: and did the last bricks taste on it, and I
• 1:06:15
  Speaker 5: think that was the mid mid November, a couple weeks.
• 1:06:18
  Speaker 3: Three four months gap and thirty bricks.
• 1:06:21
  Speaker 4: Yeah, so the dentist says, you know, give your kids
• 1:06:24
  Speaker 4: candy because these plumps are.
• 1:06:26
  Speaker 3: Just too much.
• 1:06:29
  Speaker 5: Fact John, I mean, you can't believe, you know, when
• 1:06:32
  Speaker 5: you're eating a piece of fruit like that, you're either
• 1:06:34
  Speaker 5: one just disgusted because you could put this on your pancakes,
• 1:06:38
  Speaker 5: or two you're just amazed that something that sweet could
• 1:06:44
  Speaker 5: be available to eat. You know. That's that's your option.
• 1:06:47
  Speaker 5: What a great option? Huh.
• 1:06:49
  Speaker 3: Now, let me ask you this because we've talked about
• 1:06:52
  Speaker 3: a lot of areas. You know, we talked about you know,
• 1:06:54
  Speaker 3: the Pacific Northwest. You know, apples in the East Coast,
• 1:06:57
  Speaker 3: apples where where uh where do they grow still the
• 1:07:02
  Speaker 3: most fruit trees? Is it central California area where they
• 1:07:06
  Speaker 3: still produce a lot of our fruit or has that
• 1:07:09
  Speaker 3: grown now because there's so many varieties that they're able
• 1:07:12
  Speaker 3: to to grow them in other areas well.
• 1:07:15
  Speaker 5: I mean, it depends on what you're talking about. Like
• 1:07:17
  Speaker 5: you're not going to find many apples in California period.
• 1:07:21
  Speaker 5: I mean, there's there's small groups of apple growers all around,
• 1:07:25
  Speaker 5: nothing like Washington State and tories probably are are very
• 1:07:30
  Speaker 5: dominant in California. You know, st and fruit in general
• 1:07:33
  Speaker 5: very dominant in California. Christia almond is king bill in California.
• 1:07:39
  Speaker 5: So you know, it depends. But regionally, you know, like
• 1:07:43
  Speaker 5: Minnesota State University is doing so much great hybridization work
• 1:07:47
  Speaker 5: to take and satisfy some of those cold climate commercial growers,
• 1:07:51
  Speaker 5: and they are producing some pretty outstanding varieties of fruit
• 1:07:55
  Speaker 5: as well as Solan hybridization up in DC. I mean,
• 1:08:01
  Speaker 5: all these different what do you call it hybridizers throughout
• 1:08:06
  Speaker 5: the country are working to make fruit more regional simply
• 1:08:10
  Speaker 5: because transportation costs are getting so high that it's just
• 1:08:13
  Speaker 5: ridiculous to be able to take and you know, try
• 1:08:15
  Speaker 5: to sell or try to pick something that's not ready
• 1:08:18
  Speaker 5: ship it all the way to you know, the East
• 1:08:20
  Speaker 5: Coast and then have people be dissatisfied with it and
• 1:08:23
  Speaker 5: only by it one.
• 1:08:24
  Speaker 3: Yeah, I mean that's what I kind of see. I
• 1:08:26
  Speaker 3: see definitely a lot more specific to region kind of
• 1:08:30
  Speaker 3: growing happening. And that is exciting to see because now
• 1:08:33
  Speaker 3: people are going to get something that's actually ripe actually
• 1:08:37
  Speaker 3: you know, meant to be in that area like we're
• 1:08:40
  Speaker 3: talking about, and and you know, hopefully they'll be happy
• 1:08:42
  Speaker 3: with it. Hey, ed we just have about a minute left,
• 1:08:46
  Speaker 3: you know, to chat with you, and I just wanted
• 1:08:48
  Speaker 3: to hit on you know, I know we mentioned it
• 1:08:50
  Speaker 3: a few times throughout the show, but you've got your
• 1:08:52
  Speaker 3: YouTube channel. You've been producing a lot of fun videos,
• 1:08:55
  Speaker 3: not just you know, with you know, varieties, but how
• 1:08:59
  Speaker 3: to do things. You know, what's coming out. So you
• 1:09:04
  Speaker 3: can go and it's ed and then able solutions, So
• 1:09:08
  Speaker 3: a B L E Solutions, it's kind of like edible solutions.
• 1:09:13
  Speaker 3: Go to YouTube search in the.
• 1:09:15
  Speaker 5: Way as you can spell edible. Yeah, and when and
• 1:09:20
  Speaker 5: when when I was looking for a name, the one
• 1:09:21
  Speaker 5: was taken.
• 1:09:22
  Speaker 3: Yeah, exactly. So you can subscribe to there. You know,
• 1:09:27
  Speaker 3: you've got a bunch of videos up there. You're still
• 1:09:29
  Speaker 3: going to continue posting more. What what's your next video
• 1:09:33
  Speaker 3: that you're going to release.
• 1:09:35
  Speaker 5: Well, like I said, I'm kind of putting together, you know,
• 1:09:38
  Speaker 5: the clips for a little blurb on quties and what
• 1:09:42
  Speaker 5: that what that means because a lot of people go
• 1:09:44
  Speaker 5: into the nurseries and ask for quts and you know,
• 1:09:47
  Speaker 5: if you want to be specific, you know, a quti
• 1:09:49
  Speaker 5: is a clementine originally. Now it's morphed into something else,
• 1:09:54
  Speaker 5: but the quting was originally a clementine. So I'm just
• 1:09:56
  Speaker 5: going to make you know a short on that one
• 1:09:58
  Speaker 5: and talk about that the history a little bit perfect.
• 1:10:01
  Speaker 3: Well, thank you very much. You have a great West
• 1:10:03
  Speaker 3: weekend and have a great Thanksgiving. Ed thanks for joining us.
• 1:10:07
  Speaker 5: My pleasure, you got it.
• 1:10:08
  Speaker 2: Thank you, ed Liveo. There you go. Everything you always
• 1:10:11
  Speaker 2: wanted to know and some things you probably didn't want
• 1:10:13
  Speaker 2: to know about fruits. But what a great education. Okay,
• 1:10:16
  Speaker 2: it's time for a break. We've got one more segment
• 1:10:18
  Speaker 2: coming up. We'll come back and address some of these
• 1:10:20
  Speaker 2: issues in regards to fruits or whatever else is on
• 1:10:23
  Speaker 2: your mind here on Guard America's statements. But we have returned. Everybody,
• 1:11:03
  Speaker 2: catch your breath. We're finished with that, Livo, at least
• 1:11:06
  Speaker 2: until the next time you bring it on. Yeah, a
• 1:11:09
  Speaker 2: lot of information and again you could you could do
• 1:11:11
  Speaker 2: this all day long. And like John mentioned, we're seeing
• 1:11:14
  Speaker 2: new names on our Facebook page, which is great, a
• 1:11:17
  Speaker 2: lot of people coming in. I guess if you're going
• 1:11:19
  Speaker 2: to pick a topic, you know, fruits seem to hit
• 1:11:22
  Speaker 2: the masses John, in terms of you know, we do
• 1:11:24
  Speaker 2: a lot of topics here in Garden in America. We
• 1:11:27
  Speaker 2: have some interest in this or that, but fruits seems
• 1:11:29
  Speaker 2: to be universal.
• 1:11:30
  Speaker 4: Well, you know, there's so much that people don't know
• 1:11:33
  Speaker 4: about fruit. And when you get an expert like d
• 1:11:37
  Speaker 4: who has all the background information about what's going on
• 1:11:42
  Speaker 4: and what's new and what's coming up, it's amazing.
• 1:11:44
  Speaker 2: And you know he said, what did he say in
• 1:11:46
  Speaker 2: August it's last year's or oh on the apples on
• 1:11:50
  Speaker 2: me apples?
• 1:11:50
  Speaker 4: Yeah, when you're eating apples, you're eating apples that were
• 1:11:53
  Speaker 4: harvested the year before.
• 1:11:54
  Speaker 2: The year before in August. See, people don't know. They
• 1:11:57
  Speaker 2: go into the stores and they see variety or perhaps
• 1:12:01
  Speaker 2: like we talked about the peach variety, which encompasses a
• 1:12:04
  Speaker 2: lot of peaches, not just one variety. Apple seemed to
• 1:12:07
  Speaker 2: do a good job in terms of breaking up the
• 1:12:08
  Speaker 2: various varieties, but I think for the most part, the
• 1:12:11
  Speaker 2: average person is a little ignitan going into the produce section.
• 1:12:13
  Speaker 2: When it comes to fruit.
• 1:12:14
  Speaker 4: Well, we've talked before about when you and I at
• 1:12:16
  Speaker 4: least were growing up, Brian, that you went to the
• 1:12:20
  Speaker 4: supermarket and you couldn't buy one type of fruit all
• 1:12:24
  Speaker 4: year round. It's just when they were out, like the Yeah,
• 1:12:29
  Speaker 4: there was a harvest time.
• 1:12:31
  Speaker 2: You know.
• 1:12:32
  Speaker 4: Brian would wait all year for the mecanos to come in.
• 1:12:35
  Speaker 2: Boy oh boy, I'm by the window, just you know,
• 1:12:38
  Speaker 2: hoping something would happen.
• 1:12:39
  Speaker 3: Speaking of coming in, let's see here, we got a
• 1:12:42
  Speaker 3: question from car lightning thanks with Thanksgiving so late. Do
• 1:12:47
  Speaker 3: you already have live Christmas trees at the nursery? Tiger
• 1:12:51
  Speaker 3: and yeah, live Christmas trees live? Well no, but no
• 1:12:56
  Speaker 3: they're they're live. But there are live trees we have,
• 1:13:00
  Speaker 3: so we do we The live Christmas trees came in
• 1:13:03
  Speaker 3: maybe about three weeks ago, you know, the potting, the
• 1:13:06
  Speaker 3: living trees, the living ones, yes, but you got to
• 1:13:08
  Speaker 3: have cut but those just came in this week. So
• 1:13:11
  Speaker 3: we've got our cut Christmas trees also in full stock,
• 1:13:15
  Speaker 3: ready to go the big sales weekend is the weekend
• 1:13:19
  Speaker 3: after Thanksgiving and then the biggest sales weekend is the
• 1:13:23
  Speaker 3: weekend after.
• 1:13:23
  Speaker 2: Have the live trees Have they rebounded from what we
• 1:13:26
  Speaker 2: talked about a couple of two or three years ago. No, Yeah,
• 1:13:29
  Speaker 2: it's going to take a while, isn't it.
• 1:13:31
  Speaker 3: I think the live tree is a little bit dead.
• 1:13:38
  Speaker 3: Say the live tree industry is dead. Yes, the company
• 1:13:42
  Speaker 3: that pretty much you're doing just to be potter for me.
• 1:13:45
  Speaker 3: You're talking about living, living growing in pots. Yes.
• 1:13:49
  Speaker 4: When you say live tree, yes, not a cut tree
• 1:13:52
  Speaker 4: is something different.
• 1:13:53
  Speaker 3: Yeah, So like the living growing in pots. There was
• 1:13:56
  Speaker 3: a company there is a company called Pinery who was
• 1:13:58
  Speaker 3: producing pretty much all of of the living Christmas trees
• 1:14:01
  Speaker 3: for all of the West Coast, you know. I mean
• 1:14:06
  Speaker 3: it just they just got too big. They couldn't keep
• 1:14:08
  Speaker 3: up with the demand, you know. So some sometimes you
• 1:14:10
  Speaker 3: would go into a nursery and you'd find a six
• 1:14:12
  Speaker 3: foot tall living Christmas tree and it was wonderful. You
• 1:14:15
  Speaker 3: bring it home, you decorate it, you can have it
• 1:14:17
  Speaker 3: for the season. Now, if you can find a three
• 1:14:20
  Speaker 3: to four foot tall living Christmas tree, that's a that's
• 1:14:23
  Speaker 3: a win.
• 1:14:24
  Speaker 4: And then you would plant it in the ground and
• 1:14:26
  Speaker 4: ten years later, call someone to come cut out.
• 1:14:29
  Speaker 3: Called green gorilla to take it out of here.
• 1:14:30
  Speaker 2: You go, cat question, John.
• 1:14:33
  Speaker 4: I did not say Veronica's question a pumeria question.
• 1:14:39
  Speaker 3: Because of the warm weather, my pumerias are putting on
• 1:14:41
  Speaker 3: new leaves. Should I be concerned?
• 1:14:45
  Speaker 4: I think of the warm learn, but I would not
• 1:14:48
  Speaker 4: fertilize it. Yeah, and I'll encourage it and no extra water.
• 1:14:51
  Speaker 3: Yeah. Just let it realize that.
• 1:14:53
  Speaker 4: You know, I've gotten down to thirty nine at my house,
• 1:14:55
  Speaker 4: twelve you yeah, yeah.
• 1:14:57
  Speaker 3: So you're starting to see some of that damage her
• 1:15:00
  Speaker 3: on the leaves, right. Yeah, it's funny. I'm the I
• 1:15:05
  Speaker 3: went to a project this week up in Murieta, and
• 1:15:09
  Speaker 3: the customer got some new plants that we're planting. I mean,
• 1:15:11
  Speaker 3: one of the plants is a great myrtle. John. It's
• 1:15:13
  Speaker 3: a big bush crape myrtle, about six feet tall, and
• 1:15:16
  Speaker 3: she's like, the leaves are all bred. I'm sorry, terrible
• 1:15:19
  Speaker 3: accent she was.
• 1:15:20
  Speaker 5: She was.
• 1:15:21
  Speaker 3: She was a very nice woman, but she's like, the
• 1:15:24
  Speaker 3: leaves are all brown. They don't look good. And I'm like,
• 1:15:26
  Speaker 3: it's a great myrtle. And there was one at her
• 1:15:29
  Speaker 3: neighbor's house in the front yard. I'm like, look at
• 1:15:31
  Speaker 3: that one, and it was yellow. The leaves are falling
• 1:15:34
  Speaker 3: off of it. I'm like, I'm sorry to say, but
• 1:15:36
  Speaker 3: in a week years it's gonna look like that. We're
• 1:15:39
  Speaker 3: probably even worse because we're gonna plant it. It's gonna
• 1:15:41
  Speaker 3: go into shock, right. And this came from a nursery
• 1:15:45
  Speaker 3: probably somewhere in you know, Fallbrook or somewhere else where.
• 1:15:49
  Speaker 3: They kept it in this wonderful growing environment. And now
• 1:15:52
  Speaker 3: I'm taking it to Murrieta where it's going to drop
• 1:15:54
  Speaker 3: into the thirties at night, and you know, I'm like,
• 1:15:57
  Speaker 3: it's going to go Dorman. It doesn't look good because
• 1:16:00
  Speaker 3: of that reason, you know. But she she didn't have
• 1:16:03
  Speaker 3: the knowledge.
• 1:16:04
  Speaker 2: Of and the fact that it was sold to her
• 1:16:07
  Speaker 2: from that great growin condition. Yes, yeah, I was like,
• 1:16:11
  Speaker 2: and it's cold.
• 1:16:12
  Speaker 3: It's cold there when I was when I was there
• 1:16:14
  Speaker 3: at ten in the morning, it was still in the
• 1:16:17
  Speaker 3: like low fifties.
• 1:16:18
  Speaker 2: And the person or the people or the company or
• 1:16:20
  Speaker 2: the business she bought it from, they didn't tell her that.
• 1:16:22
  Speaker 2: They just sold it to her.
• 1:16:24
  Speaker 4: Yeah, you know, we were talking about what you wanted
• 1:16:28
  Speaker 4: for your birthday as far as the cake earlier and
• 1:16:32
  Speaker 4: Sue mentions Baked Alaska and Cherry's Jubilee Baked Alaska?
• 1:16:39
  Speaker 3: Is that a fish pot? You know?
• 1:16:42
  Speaker 4: When I went to I remember, I'm serious, I remember,
• 1:16:47
  Speaker 4: go ahead, Johnathan, I'm going to camp. When I was little,
• 1:16:52
  Speaker 4: they served baked Alaska and it was like, oh my gosh,
• 1:16:55
  Speaker 4: which is what again, was the best thing I've ever had.
• 1:16:59
  Speaker 4: It's cake.
• 1:16:59
  Speaker 2: It's a dessert, very sweet does.
• 1:17:01
  Speaker 4: But you know the filling in the center of the cake, frosting, Yeah,
• 1:17:05
  Speaker 4: it's ice cream.
• 1:17:06
  Speaker 3: It's ice cream ice cream. So you've got this. So
• 1:17:09
  Speaker 3: it's a cake with ice cream in the middle.
• 1:17:11
  Speaker 4: Flavors and you would get a warm cake with hard
• 1:17:16
  Speaker 4: you know, vanilla ice cream in the middle.
• 1:17:18
  Speaker 3: And it was just fantastic. It was a warm cake. Yeah,
• 1:17:21
  Speaker 3: vanilla ice cream in the middle, and it's warm when
• 1:17:23
  Speaker 3: it comes out of the right right right the.
• 1:17:27
  Speaker 2: Cherries.
• 1:17:27
  Speaker 3: So they've got to make that cake and warm, and
• 1:17:30
  Speaker 3: then they have to put the ice cream in it.
• 1:17:32
  Speaker 4: Like it's not like an ice cake cake. You don't
• 1:17:33
  Speaker 4: bake the ice cream. No, it's not an ice cream cake.
• 1:17:36
  Speaker 3: You know, like an ice cream cake is like that's
• 1:17:38
  Speaker 3: cold and frozen, yes, the whole So that sounds delicious.
• 1:17:41
  Speaker 2: Yeah, it's a great dessert for diabetic.
• 1:17:43
  Speaker 3: I don't think I've ever had a baked Alaska.
• 1:17:45
  Speaker 2: There you go that. You know what, Now, that's what
• 1:17:47
  Speaker 2: you have to do.
• 1:17:49
  Speaker 4: Sue mentions it's easy to make. I don't know if
• 1:17:51
  Speaker 4: she's offering to bring you guys one, but yeah.
• 1:17:53
  Speaker 3: That sounds very difficult to make. Your you're try to
• 1:17:56
  Speaker 3: like bring a snowman to the beach.
• 1:17:59
  Speaker 2: Yeah, he running out of time. We got to close
• 1:18:01
  Speaker 2: things out. We pretty good job.
• 1:18:03
  Speaker 3: Thanks.
• 1:18:03
  Speaker 4: How about quickly mentioning what we're going to do next week?
• 1:18:06
  Speaker 3: Yeah, next week we are going to have our Holidays show,
• 1:18:10
  Speaker 3: our holiday gift idea show, So you're going to want
• 1:18:14
  Speaker 3: to tune in to get our input on if you
• 1:18:18
  Speaker 3: have that gardener in your life, what they maybe want
• 1:18:21
  Speaker 3: for the holiday.
• 1:18:21
  Speaker 4: And we're going to combine that with a rooting demonstration.
• 1:18:25
  Speaker 4: People have asked us how to root cuttings okay, and
• 1:18:28
  Speaker 4: we can work that into gifts and you can learn
• 1:18:30
  Speaker 4: how to make cuttings.
• 1:18:31
  Speaker 2: Okay, have a happy Thanksgiving. We'll do it again next week.
• 1:18:33
  Speaker 2: We are running out of time, running late, but sounding
• 1:18:35
  Speaker 2: great as they say. I'm Brian Main John Magnasco, taget Pella, Fox,
• 1:18:38
  Speaker 2: Enjoy your week, Enjoy your Thanksgiving, mis Talk Radio, Facebook Live.
• 1:18:41
  Speaker 2: Thank you for tuning in always to Garden America. Take care,