Latest / Garden America Saturday / Angel Gardens Roses [08.08.2026]

Transcript

Angel Gardens Roses [08.08.2026] · 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.
• 0:13
  Speaker 2: Now here are your hosts.
• 0:15
  Speaker 1: Brian Maine, John Bagnasco and Tiger Palafox on the Garden
• 0:19
  Speaker 1: America Radio and Media Network.
• 0:22
  Speaker 3: Well, good morning, once again, we are back on the air.
• 0:25
  Speaker 3: We're back on streaming. Are you happy about that?
• 0:27
  Speaker 4: Yeah?
• 0:28
  Speaker 3: I am so. Here we go, It's Garden America. I
• 0:31
  Speaker 3: want to welcome those on BIS Talk Radio tuned in
• 0:34
  Speaker 3: and listening every week. Thank you for that two hours
• 0:37
  Speaker 3: of bistalk radio. Hopefully you get at least one of
• 0:39
  Speaker 3: those two hours. Those of us, those of you on
• 0:41
  Speaker 3: Facebook Live, welcome. There's no reason to worry because so far,
• 0:45
  Speaker 3: so good. Tiger, you've got that concerned look on your face.
• 0:48
  Speaker 4: I always have this for the first five minutes, right
• 0:52
  Speaker 4: checking everything to leave.
• 0:54
  Speaker 5: To as I'm seeing our audio is a bit hot.
• 0:56
  Speaker 3: A bit hot, I'm probably going to hear people say that,
• 0:59
  Speaker 3: so let me just bring it down a little.
• 1:01
  Speaker 5: Bit perfect and through the show we're going to be
• 1:03
  Speaker 5: having a guest on in One of the issues that
• 1:06
  Speaker 5: we have when we have a guest on is our audio.
• 1:08
  Speaker 5: We can't do a real great check before the program.
• 1:11
  Speaker 5: So if there's an issue, just let us know.
• 1:13
  Speaker 3: Right and it's it's right there and we'll be we'll be.
• 1:16
  Speaker 3: I'll try to monitor that as well. But the fact
• 1:18
  Speaker 3: that we're even up and running, whether we're hot or not.
• 1:21
  Speaker 3: But if we are, yeah, let us know you're you're
• 1:24
  Speaker 3: the best indication of those of you listening and watching
• 1:26
  Speaker 3: how hot we are.
• 1:27
  Speaker 4: Well, Tanya says, Wow, sounds great.
• 1:30
  Speaker 3: Okay, Tanya, that's it. That santos A Tanya, right, yeah, yep,
• 1:34
  Speaker 3: see we remember we know where you're from. You know,
• 1:37
  Speaker 3: by the way you you had you put a picture
• 1:39
  Speaker 3: in the newsletter from somebody in Europe, right, No, from
• 1:46
  Speaker 3: Gregia in India?
• 1:48
  Speaker 5: No?
• 1:48
  Speaker 3: No, yeah, okay, I just I just I just didn't
• 1:52
  Speaker 3: kind of glanced at it.
• 1:53
  Speaker 4: Yeah, interestinggious in India.
• 1:55
  Speaker 3: So that's egregious. No, So so did that surprise you?
• 2:01
  Speaker 3: I mean, we know Hastam in Pakistan, but somebody pops.
• 2:05
  Speaker 4: Up from India, No, because I know Gricha.
• 2:08
  Speaker 3: Oh, well that's that, you know what that's like getting
• 2:11
  Speaker 3: your friend into the show for free. It's a setup.
• 2:15
  Speaker 3: I was all impressed.
• 2:16
  Speaker 4: Well, her husband, Veru, her late husband, he died last fall.
• 2:25
  Speaker 4: He was one of India's most famous rose breeders. And
• 2:31
  Speaker 4: that seedling, that was it? A seedling I posted, Yeah,
• 2:35
  Speaker 4: that was one of his.
• 2:37
  Speaker 5: It's really neat because I mean just it's it's interesting
• 2:41
  Speaker 5: to kind of see what's what people want all over
• 2:45
  Speaker 5: the world, you know, like we talk about for specifically
• 2:48
  Speaker 5: roses here, you know, Brian, you know likes you know,
• 2:52
  Speaker 5: different the colors and things like that. I like a
• 2:56
  Speaker 5: strong fragrance in mine. And then you talk about you
• 2:59
  Speaker 5: look at very pacific things in roses and find what
• 3:02
  Speaker 5: you enjoy.
• 3:02
  Speaker 4: Out of them, mainly their name.
• 3:05
  Speaker 5: A rarity, right, But you know, I'm sure in India
• 3:10
  Speaker 5: and in Europe you know, all parts of Europe and Africa,
• 3:14
  Speaker 5: and you know there they have different wants, right because
• 3:19
  Speaker 5: the popular thing there is different than the populace or.
• 3:23
  Speaker 3: Whatever the climate is, is what what they are allowed
• 3:26
  Speaker 3: to get or see. Well, yeah, that's what they go for.
• 3:29
  Speaker 2: You know.
• 3:29
  Speaker 4: It's funny you mentioned that because Veru in Garigia wrote
• 3:33
  Speaker 4: a book called Roses in the Fire of spring, and
• 3:38
  Speaker 4: it's about.
• 3:39
  Speaker 3: It's a great title, isn't it.
• 3:41
  Speaker 4: It's from from a poem by Omar Khayam. So anyway,
• 3:46
  Speaker 4: the his breeding concentrated on growing roses for hot climates,
• 3:53
  Speaker 4: so he brought.
• 3:55
  Speaker 5: Is it hot and dry? Do you know where they
• 3:57
  Speaker 5: were from?
• 3:58
  Speaker 4: They're from Koda Kana, well in India. But I don't
• 4:02
  Speaker 4: know what the temperature is like. I do know it's
• 4:04
  Speaker 4: hot in the spring.
• 4:05
  Speaker 3: I can imagine this during the midsummer.
• 4:07
  Speaker 4: I don't know if all of India is humid or not.
• 4:10
  Speaker 4: I'm not sure.
• 4:11
  Speaker 3: What about Sri Lanka. You're a Sri Lanka guy, you know,
• 4:15
  Speaker 3: just off the coast south of India.
• 4:17
  Speaker 4: Since they changed the name, I'm not a big fan.
• 4:20
  Speaker 3: Yeah. You missed the days of Constantinople, don't you.
• 4:24
  Speaker 4: Yeah, Now it's this done bull, not Constantino.
• 4:27
  Speaker 3: I know. That's why I said. And what was the
• 4:29
  Speaker 3: other one?
• 4:32
  Speaker 5: Humanities?
• 4:34
  Speaker 4: Oh you're thinking, you're not thinking. You're confusing me and
• 4:37
  Speaker 4: mar and with Momar.
• 4:40
  Speaker 3: Yes, but that was that's a different thing. But that
• 4:42
  Speaker 3: was Libya.
• 4:43
  Speaker 4: That was Libya, John, Yeah, and this is that's me
• 4:45
  Speaker 4: and Mars Burma. And now that you mention it, I'm
• 4:48
  Speaker 4: reading a book about Old Burma under the British Empire
• 4:52
  Speaker 4: rule called The Piano Man.
• 4:56
  Speaker 5: It's never written by.
• 4:57
  Speaker 3: John the Ford was done by Billy Joelden the forward.
• 5:01
  Speaker 4: Yeah, it's actually called the Piano Tuner. Okay, you were
• 5:06
  Speaker 4: going to be a piano tuner at one time? What
• 5:07
  Speaker 4: happened to that? Because I'm tone deaf. It just didn't work.
• 5:12
  Speaker 3: You didn't You couldn't find middle C. That was the problem.
• 5:15
  Speaker 3: So anyway, we should we should talk about our guest today.
• 5:17
  Speaker 3: We talked about our show and and something. Let's let's
• 5:19
  Speaker 3: do something even if it's wrong.
• 5:20
  Speaker 5: John, John's getting the quote of the week. Ready, We're
• 5:23
  Speaker 5: gonna have to probably pause for commercial break here in
• 5:25
  Speaker 5: a little bit.
• 5:26
  Speaker 3: Yeah, and I'll find about five minutes Tigers you can see.
• 5:28
  Speaker 4: And it's a simple quote.
• 5:30
  Speaker 3: It is down to earth too.
• 5:31
  Speaker 4: Yeah. It's by one of your favorite people, uh, Vita
• 5:36
  Speaker 4: Sackville West.
• 5:37
  Speaker 5: Yeah.
• 5:37
  Speaker 3: I like people with three names. Do you remember her?
• 5:39
  Speaker 5: We went to her.
• 5:40
  Speaker 4: Garden, we did, insisting her.
• 5:43
  Speaker 5: Yeah, you have a good memory. I remember that name.
• 5:46
  Speaker 5: That's it. That's a name you don't forget.
• 5:48
  Speaker 4: You know, Tiger really does have a good memory though,
• 5:51
  Speaker 4: you know, I'm.
• 5:51
  Speaker 3: Getting better, you know, My memory is getting better as
• 5:53
  Speaker 3: I ag. And I don't know why I remember things
• 5:56
  Speaker 3: that I didn't used to remember.
• 5:58
  Speaker 4: Maybe you're not far from remembering things that never happened.
• 6:03
  Speaker 5: That would be awesome.
• 6:04
  Speaker 4: That's the next step.
• 6:06
  Speaker 3: But there's something about there that's that's a working title
• 6:10
  Speaker 3: of something that was.
• 6:11
  Speaker 4: That's good, the memory of things that never happened. It
• 6:15
  Speaker 4: is a good title. Anyway, the quote from uh Vita
• 6:18
  Speaker 4: and you know not, I'm thinking of a tiger. That
• 6:20
  Speaker 4: was the second time I was assissing her, really, and
• 6:23
  Speaker 4: it was much more impressive when you and I went,
• 6:26
  Speaker 4: And it's because I think the White Garden wasn't full.
• 6:29
  Speaker 5: You were excited about it. I remember you sharing that, like, yeah,
• 6:32
  Speaker 5: you were here before, but this time you were like,
• 6:35
  Speaker 5: oh wow, this is like a whole nother garden. Yeah.
• 6:37
  Speaker 4: The first time I was there, I was like, I
• 6:39
  Speaker 4: just don't get it. There's nothing here. Okay. But anyway,
• 6:43
  Speaker 4: she said, and this is doesn't I don't know if
• 6:46
  Speaker 4: it means anything, but she just said, let your rose
• 6:49
  Speaker 4: bush grow up and throw her head about. And that
• 6:53
  Speaker 4: quote reminded me of you, tiger.
• 6:54
  Speaker 5: That's my roses. That's what your roses do? You just
• 6:57
  Speaker 5: let them grow and they throw their heads about exactly.
• 7:01
  Speaker 3: Well, they got along fairly well without us at one time,
• 7:04
  Speaker 3: so it makes anyone think they can't now right.
• 7:08
  Speaker 4: Well, because all the roses we grow are because of us,
• 7:11
  Speaker 4: because never without us.
• 7:13
  Speaker 3: Because they've been bred that way.
• 7:14
  Speaker 4: Right. So today's show going to be partly gear or
• 7:17
  Speaker 4: a geared towards roses because our guest is going to
• 7:21
  Speaker 4: be Pamela Greenwald and Pam is from Alachue, Florida.
• 7:26
  Speaker 5: I can't believe you could pronounce however, did you.
• 7:30
  Speaker 3: Did you even know if there was an a latch away?
• 7:32
  Speaker 5: I read it and it's one of those things I
• 7:35
  Speaker 5: would say in the reading. I'm like, no clue how
• 7:37
  Speaker 5: to say this. But here's john just I've never heard
• 7:41
  Speaker 5: of it. I would have stumbled through that whole thing.
• 7:43
  Speaker 3: Did you know there was an a latch away before this?
• 7:46
  Speaker 4: Well, I've known Pam for a long time, but.
• 7:48
  Speaker 3: I mean, if Pam hadn't been in the picture.
• 7:51
  Speaker 4: I don't think I would have known that.
• 7:52
  Speaker 3: And where is it? South, north, middle? Where is it?
• 7:55
  Speaker 3: Can you give me a close up?
• 7:56
  Speaker 4: That's a good question. Good question.
• 8:00
  Speaker 5: So here's the thing. Okay, so hold on real quick,
• 8:02
  Speaker 5: let me see if I can find it back. Because
• 8:05
  Speaker 5: when you have to say where your city is from
• 8:09
  Speaker 5: and you're referencing to other north of Tampa Bay exactly.
• 8:14
  Speaker 5: Oh man, there is a part in this which it's
• 8:17
  Speaker 5: like she describes.
• 8:19
  Speaker 4: Latch Away, I even do that in St. Fallbrook, just
• 8:22
  Speaker 4: south of Temecula.
• 8:24
  Speaker 5: Yeah, that's funny. Maybe when she Chunk comes on she'll
• 8:28
  Speaker 5: give it to us. But it was funny because she did.
• 8:32
  Speaker 5: She did say like, oh, like this is okay, here
• 8:36
  Speaker 5: we go. The nursery is located two miles north of
• 8:38
  Speaker 5: the town of a latch Away, Florida, which is ten
• 8:41
  Speaker 5: miles north of Gainesville, home of the University of Floridaida.
• 8:45
  Speaker 5: They're in north central Florida, right kind of a thing.
• 8:48
  Speaker 5: So that's a very good description of where she's from.
• 8:51
  Speaker 5: But that just shows you to give you a marker.
• 8:56
  Speaker 4: You're saying it's rural.
• 8:57
  Speaker 3: Yeah, it's not even in a Latcha way. It's two
• 9:01
  Speaker 3: miles so who knows where that is?
• 9:04
  Speaker 4: Well, we'll find out.
• 9:06
  Speaker 5: Yeah, it's gonna be fun. We're gonna we're gonna talk
• 9:08
  Speaker 5: about roses. She has a wonderful organic rose, a commercial
• 9:12
  Speaker 5: rose nursery.
• 9:13
  Speaker 4: That's what's a little bit different from her nursery, is it.
• 9:16
  Speaker 4: It's one hundred percent organic.
• 9:17
  Speaker 5: Yeah, one of four in the world, that is what
• 9:20
  Speaker 5: she she says.
• 9:21
  Speaker 3: So what does that mean to a rose grower? Organic?
• 9:25
  Speaker 5: Well, you it wasn't a quote. It's the quote you
• 9:28
  Speaker 5: just let go, Let it go.
• 9:30
  Speaker 4: It wasn't that long ago that if you grew roses
• 9:34
  Speaker 4: you could be classified as a toxic waste of gosh.
• 9:37
  Speaker 4: I mean the chemical I remember see where was this.
• 9:42
  Speaker 4: I think it was in Minneapolis, and I went into
• 9:46
  Speaker 4: a garden center and this had to be at least
• 9:51
  Speaker 4: forty years ago.
• 9:52
  Speaker 3: Wow, that's not that long.
• 9:54
  Speaker 4: Maybe fifty, but forty years ago. And there was an
• 9:59
  Speaker 4: end cap of Rosecare products and it said what you
• 10:03
  Speaker 4: need to fore your roses this spring, and there had
• 10:09
  Speaker 4: to be fifty sixty products on the shelf, all chemical, right, yeah,
• 10:14
  Speaker 4: And it's like, why would I grow roses if this
• 10:16
  Speaker 4: is what I need?
• 10:17
  Speaker 3: You have to go through all that.
• 10:18
  Speaker 5: Stuff, You need to wear mask and gloves when you
• 10:20
  Speaker 5: apply it.
• 10:20
  Speaker 3: To We're getting very close to that first break. We
• 10:23
  Speaker 3: should probably entertain thoughts of taking that break.
• 10:27
  Speaker 5: We should maybe we should just do it just do it.
• 10:30
  Speaker 3: Forget the entertainment, okay, and then we're going to come
• 10:33
  Speaker 3: back with our guests. So we did, we did test
• 10:36
  Speaker 3: everything before the show. Hopefully they'll hook up with Pam's
• 10:39
  Speaker 3: going to work. So again, thank you for joining us
• 10:41
  Speaker 3: on Facebook Live and those that you know cut it
• 10:44
  Speaker 3: up to the radio or your digital device or your
• 10:46
  Speaker 3: computer and biz Talk Radio, we thank you. So we
• 10:49
  Speaker 3: are going to take a break. It's Guarding America Brian
• 10:50
  Speaker 3: Main and John Begnasco, Tugget Pellafox. Thank you for tuning in. Pam.
• 10:54
  Speaker 3: Our guest is next year on Guarden America.
• 11:06
  Speaker 6: Welcome back to the Garden America Radio Show with Brian,
• 11:09
  Speaker 6: John and Tiger.
• 11:11
  Speaker 3: We are back from the break. It is Guarden America.
• 11:13
  Speaker 3: Those on Facebook Live, thank you for joining us and
• 11:16
  Speaker 3: chatting in between the segments and watching us. Those on
• 11:19
  Speaker 3: biz Talk Radio, thank you for listening. We are back
• 11:22
  Speaker 3: Guarding America. As I mentioned, it's John mcnessco. I'm Brian Maine,
• 11:25
  Speaker 3: Tiger Pella Fox. Our guest is ready to go. Tiger,
• 11:28
  Speaker 3: so John says that once we get up and rolling,
• 11:30
  Speaker 3: he's got a question already, So bring our guests.
• 11:32
  Speaker 5: He's got a question or we have a listener, then.
• 11:34
  Speaker 4: We have a listeners. Okay, okay.
• 11:36
  Speaker 5: So our guest this morning is Pam Greenwald, and we
• 11:40
  Speaker 5: had mentioned before she's joining us from Angel Gardens in Florida,
• 11:44
  Speaker 5: a Latua Alachua.
• 11:46
  Speaker 4: Lache Alachue, Florida. I'm sure Pam can do it better.
• 11:50
  Speaker 5: Than a weekend founded in nineteen ninety one by her
• 11:56
  Speaker 5: husband and her and you know, been growing roses organically,
• 12:00
  Speaker 5: you know, one of the rare commercial growers that is
• 12:05
  Speaker 5: also an organic nursery. So, Pam, thank you very much
• 12:08
  Speaker 5: for joining us.
• 12:10
  Speaker 2: Thank you for having.
• 12:11
  Speaker 5: Me now, real quick before we get into too much. Pam, Now,
• 12:15
  Speaker 5: in California, I know that they have to go through
• 12:17
  Speaker 5: all kinds of hoops to become like a certified organic
• 12:20
  Speaker 5: in Florida, what is the process of becoming like an
• 12:24
  Speaker 5: organic guard a nursery.
• 12:27
  Speaker 2: Well, there are also the same hoops in Florida. But
• 12:33
  Speaker 2: for me, because I've just been an organic gardener my
• 12:36
  Speaker 2: whole life, all I did was announce myself as an
• 12:40
  Speaker 2: organic rose grower. There you go, I took the shortcut.
• 12:46
  Speaker 2: I said, believe me, Yeah, i know what I'm doing.
• 12:49
  Speaker 2: Use any chemicals, period, I know what I'm doing.
• 12:52
  Speaker 5: And I'm not doing anything wrong, so.
• 12:55
  Speaker 2: I'm not certified, but I'm bonafide.
• 12:58
  Speaker 5: There you go, all right, No, I mean it's.
• 13:02
  Speaker 2: Not a food product, but it is people who order
• 13:06
  Speaker 2: for me for food purposes or apothecary purposes do so
• 13:12
  Speaker 2: because they believe me.
• 13:13
  Speaker 4: Well, you know, Tiger, that was our first question, Linda
• 13:16
  Speaker 4: and Redding, California, was asking the question, does being organic
• 13:23
  Speaker 4: mean you can eat the flowers? And then you're saying yes, Pam,
• 13:26
  Speaker 4: that's correct, that says correct.
• 13:29
  Speaker 3: Yeah, just ask any deer. You know.
• 13:31
  Speaker 5: It is funny because you know John John has brought
• 13:34
  Speaker 5: up that rose variety in the past, the sweet hips
• 13:38
  Speaker 5: something hips.
• 13:41
  Speaker 2: Right, well, hips are the are the fruit, right, There.
• 13:44
  Speaker 5: Was a rose that was grown for its hips, and
• 13:46
  Speaker 5: I want to say it was like sweet hips or
• 13:48
  Speaker 5: it was something hips. I think.
• 13:51
  Speaker 4: It was sweet hips and people it was ghosts rose
• 13:54
  Speaker 4: and the hips and rare ghosts are the ones that
• 13:57
  Speaker 4: are are commonly used to make jam Sincellie's and.
• 14:01
  Speaker 5: I was going to say, like people for the roses
• 14:04
  Speaker 5: are kind of an edible crop, right, like an aprico.
• 14:07
  Speaker 2: All rose hips could be used. See, it's just that they're.
• 14:10
  Speaker 5: So big, Yeah, exactly, So you know people forget roses.
• 14:14
  Speaker 5: You know, they give you more than just the bloom.
• 14:16
  Speaker 5: They can provide you a meal.
• 14:18
  Speaker 2: We have about eighty six vitamins and minerals and rose
• 14:21
  Speaker 2: hips and rose petals have a huge amount of nutrients.
• 14:27
  Speaker 5: Interesting, huge good to know. Good to know, Pam. So
• 14:32
  Speaker 5: you know angels gardens out there and can you can
• 14:36
  Speaker 5: you say? How do they say a latchway?
• 14:40
  Speaker 2: You were right? It's a lotchu way, a lot you way.
• 14:43
  Speaker 2: If you want to pretend like you've lived here for
• 14:46
  Speaker 2: fifty years like I have, you say a lot away
• 14:50
  Speaker 2: it's an Indian word. And the swamp.
• 14:54
  Speaker 5: Oh that's so. I think your are is very swamp swampish.
• 15:02
  Speaker 2: Then a lot more not not really really not. It
• 15:06
  Speaker 2: just probably was, you know, it's it's not swampish. It's
• 15:11
  Speaker 2: just we have prairies and bogs and things. It is
• 15:15
  Speaker 2: really not so swampish. Oh okay, it was just I
• 15:19
  Speaker 2: don't know why I think that. In the old days,
• 15:21
  Speaker 2: probably way back then there was a lot more of.
• 15:23
  Speaker 3: Water, Pam. How does because people complain of the humunity
• 15:28
  Speaker 3: here in southern California, which is ridiculous. It's nothing like
• 15:32
  Speaker 3: what you have in Florida, how does that affect roses
• 15:34
  Speaker 3: with the high humidity that you have compared to other places,
• 15:37
  Speaker 3: if at all?
• 15:38
  Speaker 2: Well, I mean you would you would assume. And it's
• 15:41
  Speaker 2: true that you know, black spot is comes more frequently
• 15:46
  Speaker 2: in humid areas. That's why out west when it's real dry,
• 15:49
  Speaker 2: they don't have the problems we have with black spot.
• 15:52
  Speaker 2: But all the more, all the more phenomenal that what
• 15:55
  Speaker 2: I do. Uh, you know, you could come to my
• 15:58
  Speaker 2: nursery any any day of the year with my overhead
• 16:02
  Speaker 2: watering and our high humidity, and you'd be just gobsmocked
• 16:08
  Speaker 2: at how little black spot I have without any spraying,
• 16:13
  Speaker 2: not even organic spraying do I do?
• 16:16
  Speaker 4: And also not without a reservation.
• 16:20
  Speaker 2: Not without a reservation.
• 16:21
  Speaker 4: Right, want to let our listeners know we have Kevin.
• 16:25
  Speaker 4: Kevin is tuning in from Great Glacier National Park today.
• 16:30
  Speaker 5: It's a trip.
• 16:31
  Speaker 4: Yeah, what do you want to make sure he cut
• 16:33
  Speaker 4: the show? Let's find it.
• 16:34
  Speaker 5: Are we going to find out.
• 16:35
  Speaker 4: About Pam's nursery?
• 16:37
  Speaker 5: Yes?
• 16:37
  Speaker 4: And how many roses she grows, what types, what she likes,
• 16:40
  Speaker 4: what she specializes in, what people can order from her.
• 16:44
  Speaker 4: I know those were all questions you were going to ask.
• 16:46
  Speaker 3: You're supposed to remember all those questions.
• 16:47
  Speaker 2: Now chopping, Now I can say, first of all, it's
• 16:51
  Speaker 2: Angel Gardens. It's one Angel many gardens, Okay, okay, got it.
• 16:56
  Speaker 2: So I have been really growing for twenty years because
• 17:00
  Speaker 2: the nineteen ninety one was a garden shop called Angel Gardens.
• 17:05
  Speaker 2: So we had the garden center for sixteen years and
• 17:09
  Speaker 2: then I started growing roses at the end of it
• 17:12
  Speaker 2: when we sold that property and we just kept the
• 17:15
  Speaker 2: name because it was a corporation. And so I have
• 17:20
  Speaker 2: been specializing in old garden roses, including modern and English,
• 17:27
  Speaker 2: all the different classes. But where we are in Florida,
• 17:31
  Speaker 2: we don't do good with Alba, centifolia, damask and Portland,
• 17:38
  Speaker 2: so I really don't grow many of those classes at all.
• 17:42
  Speaker 2: But we specialized. You know, the ones that love the
• 17:46
  Speaker 2: heat and humidity are the old tees, the chinas, noisettes,
• 17:51
  Speaker 2: Pollyantas and bourbons, and some hybrid perpetuals. But this is
• 17:58
  Speaker 2: what in all the climbers. But and I grow about
• 18:04
  Speaker 2: two thousand varieties over the years. I'm pretty obsessed, uh,
• 18:13
  Speaker 2: And I probably half of what I grow are the
• 18:17
  Speaker 2: old roses from the past.
• 18:19
  Speaker 3: You know.
• 18:20
  Speaker 4: One of the one of the classes that I like
• 18:23
  Speaker 4: and and I I think I'm correct, does not do
• 18:27
  Speaker 4: well by you are pronettianas.
• 18:31
  Speaker 2: They can do.
• 18:32
  Speaker 4: Okay, thanky's a problem for some of them.
• 18:38
  Speaker 2: I grow some of them. I get some you know,
• 18:44
  Speaker 2: rare roses from John thank you. So I'm always uh,
• 18:50
  Speaker 2: you know, trying new ones from from cuttings that people
• 18:54
  Speaker 2: send me from all over the country. You know. So
• 18:56
  Speaker 2: I'm always trying things and I lose and you know,
• 18:59
  Speaker 2: I've lost a lot and I've gained a lot. You know,
• 19:01
  Speaker 2: it's just constant. Hey, Pam, we're gonna pause.
• 19:05
  Speaker 5: We're gonna pause right now.
• 19:06
  Speaker 3: We got a minute, we got thirty Yeah, I thought
• 19:08
  Speaker 3: you were saying that was one minute.
• 19:11
  Speaker 4: We got about a minute before.
• 19:12
  Speaker 3: We have I was wriggling my finger at Tiger and
• 19:14
  Speaker 3: he it was one minute.
• 19:19
  Speaker 5: So you were talking about the different varieties of roses. Now,
• 19:22
  Speaker 5: when we get back from our break, because we're going
• 19:24
  Speaker 5: to expand on this, Pam, tell us a little bit
• 19:28
  Speaker 5: about you know what your nursery does. You talk about
• 19:30
  Speaker 5: growing them. Now, you know your commercial so you do
• 19:33
  Speaker 5: do mail order shipping of roses, you know, so we
• 19:37
  Speaker 5: want to talk about when you ship, how you ship,
• 19:39
  Speaker 5: So that way people.
• 19:40
  Speaker 3: Can now or not to take a quick break, Pam.
• 19:44
  Speaker 3: Right after the break, after the break.
• 19:45
  Speaker 2: For business all over, I'll tell you.
• 19:47
  Speaker 3: About that and to Facebook Live back after these messages.
• 19:50
  Speaker 3: It's Garden America on Bistok Radio Facebook Live. Stay with us.
• 20:12
  Speaker 6: Welcome back to the Garden America Radio Show with Brian,
• 20:15
  Speaker 6: John and Tiger.
• 20:17
  Speaker 3: We are back from the break. Thank you for tuning in.
• 20:19
  Speaker 3: It's Garden America from wherever you are across this great
• 20:22
  Speaker 3: country around the world. As a matter of fact, John
• 20:25
  Speaker 3: and we are with you well most every weekend here
• 20:28
  Speaker 3: every Saturday from the pool House in San Diego. Tiger
• 20:30
  Speaker 3: Pella Fox, Brian Maine, John Begnesco. We're talking roses and
• 20:34
  Speaker 3: we're back with Pam.
• 20:35
  Speaker 5: Yeah, we're chatting with Pam Greenwald from Angel Gardens out
• 20:39
  Speaker 5: there in Florida. And you know, before the break, Pam,
• 20:43
  Speaker 5: we were talking about how you commercially grow roses and
• 20:45
  Speaker 5: you ship them, you know, all over the country. For
• 20:48
  Speaker 5: people in Florida, I imagine it's a bit like southern
• 20:52
  Speaker 5: California where it's kind of hard to sometimes get that
• 20:54
  Speaker 5: dormant season. So do you ship roses year round or
• 20:59
  Speaker 5: only certain times of the year.
• 21:01
  Speaker 2: Yes, I actually ship you around because we have a
• 21:04
  Speaker 2: pretty easy, nice growing season, which is pretty much all year.
• 21:11
  Speaker 2: I propagate all year and I ship all year because
• 21:14
  Speaker 2: I don't like to disappoint people, and I don't you know,
• 21:17
  Speaker 2: people want roses when they want them. Sometimes in the summer,
• 21:21
  Speaker 2: I'll take a few week break because it's just so hot.
• 21:24
  Speaker 2: But I have such a good shipping system where I
• 21:27
  Speaker 2: wrap them up. You know, we wet the root ball
• 21:30
  Speaker 2: really good, and we wrap it in plastic and we
• 21:33
  Speaker 2: put sticks in the box and we really make it
• 21:35
  Speaker 2: so it could survive up to probably two weeks in
• 21:38
  Speaker 2: the box. What Usually, everything I ship takes only five
• 21:44
  Speaker 2: days regular ups. I have a really good shipping chief
• 21:50
  Speaker 2: shipping company, and I really ship to every state in
• 21:54
  Speaker 2: the United States. I get my nursery tested every year
• 21:59
  Speaker 2: for nematodes and fire ants, and I have all the stamps,
• 22:03
  Speaker 2: and I'm legitimate to ship, you know, to every state,
• 22:07
  Speaker 2: including California, which many you know rows. Some rose nurseries
• 22:12
  Speaker 2: just don't bother. They don't want the hassle of paying
• 22:16
  Speaker 2: for the you know, inspections and stuff. But I do it.
• 22:21
  Speaker 2: I just like to ship to everybody. I have a
• 22:23
  Speaker 2: lot of California customers, and.
• 22:25
  Speaker 5: What what do you ship? I mean, is this a
• 22:28
  Speaker 5: four inch?
• 22:31
  Speaker 2: Three different types of things that I ship and do
• 22:35
  Speaker 2: I myself grow propagate myself on their own roots quarts,
• 22:43
  Speaker 2: and then when the courts get bigger, they become gallons.
• 22:46
  Speaker 2: So for instance, most of my courts are twenty five dollars,
• 22:49
  Speaker 2: most of my gallons are thirty dollars, and I ship
• 22:53
  Speaker 2: them in the pot. So those get shipped in the pots.
• 22:58
  Speaker 2: They're organic from the beginning, they never fetched a chemical
• 23:02
  Speaker 2: and they're they don't go through any kind of withdrawals,
• 23:06
  Speaker 2: you know, they just keep on going. And then I
• 23:09
  Speaker 2: bring in bare root roses from three big companies weeks
• 23:15
  Speaker 2: certified in star roses, so that I'm able to get
• 23:19
  Speaker 2: the larger roses that are patented, like the Cortus roses
• 23:23
  Speaker 2: and the David Austin roses, and you know, I'm able
• 23:27
  Speaker 2: to bring them in in January. I pot them up,
• 23:31
  Speaker 2: I mean, I ship them. If people have ordered them early,
• 23:35
  Speaker 2: they're shipped bear root. If not, they get potted, and
• 23:40
  Speaker 2: then I'm shipping them still all through the spring. But
• 23:43
  Speaker 2: I'm pulling them out of the pots and shipping them
• 23:45
  Speaker 2: with a small root ball.
• 23:48
  Speaker 3: Uh.
• 23:48
  Speaker 2: And the minute they get to me, they become organic.
• 23:52
  Speaker 2: So no matter what's happened to them before I get them,
• 23:55
  Speaker 2: after I get them, they're not treated with any chemicals anymore.
• 23:58
  Speaker 2: So by the time three four months go by. Uh,
• 24:02
  Speaker 2: you know, I'm not I'm not promoting those as organic.
• 24:06
  Speaker 2: But I tell people if they want to eat the
• 24:08
  Speaker 2: roses that, you know, if they're ordering that rose, then
• 24:12
  Speaker 2: they can decide.
• 24:14
  Speaker 4: Pam, we have a question from Carla and Huntington Beach, California.
• 24:19
  Speaker 4: And I think it's opening a can of worms that
• 24:22
  Speaker 4: you don't want to get into. Okay, but let me
• 24:26
  Speaker 4: just just mention it. She says. Hi, Pam, I have
• 24:29
  Speaker 4: a rose that was mislabeled when I bought it, and
• 24:33
  Speaker 4: I think it's an old garden rose. If I send
• 24:36
  Speaker 4: you photos of the plant, a bud and the flower,
• 24:40
  Speaker 4: could you take a shot at identifying it. It's been
• 24:44
  Speaker 4: quite the conundrum for me for a long time.
• 24:48
  Speaker 2: Yeah, I mean I get pictures sent all the time
• 24:50
  Speaker 2: to me to try that. Okay, So yeah, I can
• 24:54
  Speaker 2: try and she can't.
• 24:57
  Speaker 4: She can go to your website.
• 24:58
  Speaker 2: Must say I have a rose. I want you to
• 25:00
  Speaker 2: tell me what it is it's pink. But really I
• 25:05
  Speaker 2: can definitely try, but I need to see a picture
• 25:08
  Speaker 2: of the whole bush, you know, the whole rose and
• 25:11
  Speaker 2: the individual bloom up close, and then I can give suggestions.
• 25:16
  Speaker 2: I mean, I myself have lost so many labels in
• 25:20
  Speaker 2: my nursery that I have big sections of unnamed roses,
• 25:25
  Speaker 2: and so I'm constantly going to help me find and
• 25:28
  Speaker 2: putting in an advanced search, which, by the way, you
• 25:31
  Speaker 2: have to be a member to do the advanced search. Well,
• 25:36
  Speaker 2: otherwise you just put in one thing, but if you
• 25:38
  Speaker 2: want to put in a lot of parameters, you can
• 25:41
  Speaker 2: be a member. And then I go through all the
• 25:45
  Speaker 2: pictures and try to determine even my own you know,
• 25:49
  Speaker 2: that have been lost.
• 25:50
  Speaker 4: Since you brought up helped me find. We should mention
• 25:52
  Speaker 4: membership is not a lot. I think it's like twenty
• 25:55
  Speaker 4: dollars a year.
• 25:57
  Speaker 2: Well, I think it's twenty five.
• 25:58
  Speaker 4: It might might be wrong, five, okay, and that.
• 26:01
  Speaker 2: Of course any person could ever.
• 26:03
  Speaker 4: Have absolutely and there's no advertising on the site. It's
• 26:08
  Speaker 4: great resources for.
• 26:09
  Speaker 5: Roses, I mean, for listeners that don't know what we're
• 26:12
  Speaker 5: talking about, maybe just join the program. So it's a
• 26:14
  Speaker 5: website and it's helped me find roses dot com where
• 26:20
  Speaker 5: they have you know, a complete resource for you.
• 26:24
  Speaker 2: Know, all kinds of It's helped me find dot com
• 26:29
  Speaker 2: for slash roses. Yeah, well I think there's other.
• 26:34
  Speaker 4: There's also clematis and paeonies that they Yeah, yeah.
• 26:40
  Speaker 3: John does does Carla go to the website to upload
• 26:42
  Speaker 3: the picture? How does that work?
• 26:43
  Speaker 4: Well, that's HER's going to ask Pam. If she goes
• 26:45
  Speaker 4: to Angelgardens dot com, she'll come up with the website
• 26:49
  Speaker 4: and I think there's probably a contact for you there, Pam.
• 26:53
  Speaker 2: Yeah. And sometimes on my if you go to a
• 26:56
  Speaker 2: picture of say you want to order a rose, and
• 26:58
  Speaker 2: you go to that rose, many times I'll put a
• 27:00
  Speaker 2: link to help me find because you'll be able to
• 27:02
  Speaker 2: get eight more picks, you know, eight to thirty more
• 27:05
  Speaker 2: pictures of the rose. Whereas my website might just show
• 27:08
  Speaker 2: one picture. It tells you every detail.
• 27:12
  Speaker 4: Also, pictures from the.
• 27:15
  Speaker 2: Pictures are sent in by people from all over the
• 27:17
  Speaker 2: world exactly, so wherever you live, you can and they
• 27:20
  Speaker 2: have comments, so you can get an idea of how
• 27:23
  Speaker 2: good it might do in your area.
• 27:25
  Speaker 5: Yeah, so so was it Carla?
• 27:28
  Speaker 3: Yeah?
• 27:29
  Speaker 4: And Carla also answered uh uh, oh ye of Little
• 27:33
  Speaker 4: faith John, She said, thanks, Pam, your comments about lost
• 27:39
  Speaker 4: rose names made me feel better.
• 27:42
  Speaker 2: You know, hey, we all go do it. Believe me.
• 27:46
  Speaker 2: I can't tell you how many employees I've had that have,
• 27:48
  Speaker 2: you know, pulled it out when they're leading such the
• 27:51
  Speaker 2: label you.
• 27:52
  Speaker 5: Know, I mean, I mean, you know, to reminisce in
• 27:54
  Speaker 5: the good old days, it's you know, they had the
• 27:57
  Speaker 5: little metal tags and they just stayed on the base
• 27:59
  Speaker 5: of planet. And a plant could be twenty five years
• 28:02
  Speaker 5: old and you still had that metal tag and it
• 28:04
  Speaker 5: didn't wear off because they imprinted tag.
• 28:07
  Speaker 2: They imprint, but I can't find them. Sometimes they're buried
• 28:11
  Speaker 2: in soccer roads so deeply, or or somebody cut it
• 28:14
  Speaker 2: off not realized it was there.
• 28:21
  Speaker 3: Next break here a half minutes.
• 28:24
  Speaker 2: Make sure I don't lose labels.
• 28:26
  Speaker 5: Yeah. So so, Pam, back to the nursery. You kind
• 28:32
  Speaker 5: of specialize in some unique roses, as you mentioned, right,
• 28:35
  Speaker 5: So these aren't I mean, you do get, like you said,
• 28:38
  Speaker 5: some of the commercially grown roses, you know, but you know,
• 28:41
  Speaker 5: part of your specialty is, you know, unique roses that
• 28:44
  Speaker 5: are sometimes hard to find, and you do some of
• 28:48
  Speaker 5: your own. What would you say, propagating, you said, because
• 28:52
  Speaker 5: you put them on own route, you know, kind of
• 28:54
  Speaker 5: go from there, so you know when people go to
• 28:57
  Speaker 5: your website to look for roses. How many you mentioned
• 29:00
  Speaker 5: the number two thousand? Is that currently what your selection
• 29:03
  Speaker 5: is right now? Was that just over the lifetime of
• 29:06
  Speaker 5: the nursery?
• 29:06
  Speaker 2: What do you and that would say that, I would
• 29:08
  Speaker 2: say over the lifetime. But I'm glad you mentioned that
• 29:10
  Speaker 2: because if you go to my website, you can go
• 29:13
  Speaker 2: to shop for roses, and there's an actual icon you
• 29:18
  Speaker 2: can say in stock. If you click on in stock,
• 29:21
  Speaker 2: you're going to see what's in stock. But if you
• 29:23
  Speaker 2: just click on roses, you're going to see all the
• 29:25
  Speaker 2: roses and see what's in stock in those. But that's
• 29:29
  Speaker 2: a very small amount of what I really grow. Because
• 29:34
  Speaker 2: I have so many it's hard to put them all
• 29:36
  Speaker 2: on the website. So what I do is I actually
• 29:38
  Speaker 2: have an updated PDF that's on the website and you
• 29:43
  Speaker 2: can click on it and it'll say my inventory or
• 29:46
  Speaker 2: something like that, or current it'll say current inventory. And
• 29:50
  Speaker 2: what that is is a list of all my It'll
• 29:54
  Speaker 2: say all my courts, it'll say which ones are climbers,
• 29:58
  Speaker 2: which ones are fragrant, will say all my gallons that
• 30:02
  Speaker 2: I have available right now, and then it'll say all
• 30:06
  Speaker 2: the bare roots that are also available that are also
• 30:09
  Speaker 2: potted in three gallon pots. So what you could do,
• 30:12
  Speaker 2: and the best way to really order is not by
• 30:15
  Speaker 2: the website, but to email me and say these are
• 30:19
  Speaker 2: the ones I want, you know, And that way I
• 30:23
  Speaker 2: can say, oh, well, I've got a gallon of that,
• 30:25
  Speaker 2: you know, or I've got a quart of that I
• 30:28
  Speaker 2: don't have a gallon. Whatever it is. I can even
• 30:32
  Speaker 2: usually have even a cheaper shipping. So it's a good idea.
• 30:36
  Speaker 2: And right now I want to mention that I'm going
• 30:39
  Speaker 2: to give twenty percent off to any orders of roses
• 30:42
  Speaker 2: that come in through the Tomorrow night through Sunday night
• 30:47
  Speaker 2: and just mention you were listening to the show and
• 30:50
  Speaker 2: that's all you need to do.
• 30:52
  Speaker 5: We're going to have to take a break, but we
• 30:54
  Speaker 5: get back. We'll hit on that again and.
• 30:56
  Speaker 3: We have for those on Bistok Radio Facebook Life one
• 30:58
  Speaker 3: more segment as far as our number one is concerned,
• 31:01
  Speaker 3: So do stay with us. It's Garden America back after
• 31:03
  Speaker 3: these messages on biz Talk.
• 31:04
  Speaker 6: Radio, Welcome back to the Garden America Radio Show with
• 31:19
  Speaker 6: Brian John and Tiger.
• 31:21
  Speaker 3: Okay, we are back and again this is our final segment.
• 31:24
  Speaker 3: If you're tuned into BIS Talk Radio, final segment of
• 31:27
  Speaker 3: our number one hour two kicking off on the BIS
• 31:30
  Speaker 3: Talk Radio nationally in six minutes after the hour. Hopefully
• 31:32
  Speaker 3: your market carries that so again Facebook Live. After this,
• 31:35
  Speaker 3: we will be shutting down Facebook and restarting again as
• 31:38
  Speaker 3: we always do. But in the meantime, we've got about
• 31:40
  Speaker 3: eight more minutes of this segment with our guest Pam Tiger. Yeah.
• 31:44
  Speaker 5: So before the break, Pam was talking about ordering roses
• 31:47
  Speaker 5: from her website best way to do it, but you'd
• 31:50
  Speaker 5: also mentioned, Pam that you're offering to our listeners twenty
• 31:53
  Speaker 5: percent off your your rose order. Get him in before
• 31:58
  Speaker 5: you had said Monday kind of.
• 32:01
  Speaker 2: Like Sunday night. You know, I'm I'm in Florida. I'm
• 32:04
  Speaker 2: three hours ahead of y'all, So you know, I mean,
• 32:07
  Speaker 2: anybody who does it within say the next two or
• 32:10
  Speaker 2: three days, you know, two days, try to get it
• 32:12
  Speaker 2: in by Sunday night or you know, I'll go with
• 32:15
  Speaker 2: Monday morning.
• 32:15
  Speaker 4: Okay, that does bring up one problem though, and uh
• 32:21
  Speaker 4: handling five dollars there you go over nearly the handling
• 32:26
  Speaker 4: should fee should be twenty dollars no handling, feel and.
• 32:31
  Speaker 2: Tape and time and everything else.
• 32:33
  Speaker 4: Right, Well, Pam, I I don't think I explained this
• 32:36
  Speaker 4: to you before. But we're doing the show live on
• 32:39
  Speaker 4: Facebook now and it's being recorded to run nationally next
• 32:44
  Speaker 4: week Saturday, next Saturday. So people daring this next Saturday.
• 32:49
  Speaker 4: Oh what if you have somebody in Bamidji, Minnesota that's
• 32:54
  Speaker 4: listening to the show, can they still mention as long
• 32:58
  Speaker 4: as they mentioned.
• 32:59
  Speaker 3: That nordin America.
• 33:00
  Speaker 2: Why don't we just say mentioned garden America and they'll
• 33:03
  Speaker 2: get it.
• 33:03
  Speaker 4: There you go.
• 33:04
  Speaker 2: Time limit, Because it's really the people who are listening
• 33:07
  Speaker 2: that I want.
• 33:08
  Speaker 3: To reverfect perfect Aerica that I want to.
• 33:12
  Speaker 2: Talk to them about my organic philosophy too. Before we
• 33:16
  Speaker 2: let's do that quick. Let's right, Okay, I'm gonna I'm
• 33:21
  Speaker 2: going to spew through some some facts that I want
• 33:24
  Speaker 2: to talk about real quick, because people don't realize certain things. Uh.
• 33:30
  Speaker 2: First of all, I want to say that people think
• 33:31
  Speaker 2: it's really hard to grow roses without chemicals, when it's
• 33:35
  Speaker 2: one of the easiest things in the world, but nobody
• 33:38
  Speaker 2: knows about it. Nobody realizes it. And that's because it's
• 33:42
  Speaker 2: all or nothing. You can't do some chemicals. See, you
• 33:46
  Speaker 2: have to do all organic. There's no some organic because
• 33:51
  Speaker 2: you have to have a giant army of insects that
• 33:54
  Speaker 2: are seen and unseen. So ninety five percent of all
• 33:58
  Speaker 2: insects are good, good guys, and the five percent that
• 34:02
  Speaker 2: are bad guys are also eating the bad guys. So
• 34:05
  Speaker 2: when you consider that, you build an army in your
• 34:08
  Speaker 2: yard or your garden of ninety five percent good insects
• 34:12
  Speaker 2: that take care of everything. They take care of the fungus,
• 34:15
  Speaker 2: they take care of the insects, they take care of
• 34:19
  Speaker 2: the So I don't get I have thrips for one week,
• 34:22
  Speaker 2: because first comes the pest, which is the thrips. And
• 34:27
  Speaker 2: thrips are in two hundred and fifty different flowers. There
• 34:31
  Speaker 2: are nature's food. So nature puts out the food first,
• 34:35
  Speaker 2: which is the thrips, and then comes the predators. So
• 34:39
  Speaker 2: if you just be patient and wait a week later,
• 34:43
  Speaker 2: two weeks later, all the predators come into your garden
• 34:45
  Speaker 2: to eat the thrips. But if you have killed all
• 34:49
  Speaker 2: the thrips with chemicals, then you not only have no
• 34:51
  Speaker 2: food for the predators to eat, but you're killing the
• 34:54
  Speaker 2: predators also, so you start a vicious cycle that requires
• 34:58
  Speaker 2: chemicals to take care of all your problems. And that's
• 35:04
  Speaker 2: the uh, it's the divine intelligence of nature. It balances nature.
• 35:10
  Speaker 2: It's it's nobody fertilizes the forest. Everything is takes care
• 35:15
  Speaker 2: of itself. Well, it's the same thing in my rose
• 35:19
  Speaker 2: nursery and my rose gardens. I literally have to get
• 35:22
  Speaker 2: out of my own way. I have to tie my
• 35:23
  Speaker 2: hands behind my back and I have to literally observe
• 35:27
  Speaker 2: and allow nature to do its thing.
• 35:31
  Speaker 4: Well, you know, Pam, I have fifteen hundred roses, and
• 35:34
  Speaker 4: in the spring I have Aphit's like you're saying, for
• 35:37
  Speaker 4: one week and right now, I couldn't find an a
• 35:41
  Speaker 4: fit in my yard if I was looking for it.
• 35:44
  Speaker 2: I don't even get aphan's ever, not even once.
• 35:47
  Speaker 4: I always get one maybe a milk.
• 35:49
  Speaker 2: Way don't have athans.
• 35:51
  Speaker 5: You bring up, you bring up a good thing to
• 35:52
  Speaker 5: bring up, Pam and John. And that's in the idea.
• 35:55
  Speaker 5: People say, oh, you know, organic growing and everything, and
• 35:59
  Speaker 5: it's you. You're not. You're not going to be clean
• 36:04
  Speaker 5: year round, right because like you said, Pam, that the
• 36:07
  Speaker 5: predator isn't just always there, just waiting for that aboot.
• 36:10
  Speaker 2: Right, Well, I asked a question, how are you do?
• 36:14
  Speaker 2: You look great three hundred and sixty five days of
• 36:16
  Speaker 2: the year.
• 36:17
  Speaker 3: He's an exception.
• 36:17
  Speaker 4: Yeah, tiger does.
• 36:19
  Speaker 2: And the other thing is this when a road. People
• 36:21
  Speaker 2: don't understand this. When roses are getting ready to bloom,
• 36:25
  Speaker 2: think about it. They look gorgeous. It's just like people
• 36:29
  Speaker 2: that are getting ready to go out to dinner. They
• 36:32
  Speaker 2: get all dressed up, nothing can touch them. They got
• 36:35
  Speaker 2: their makeup on, their nice clothes. That's what a rose
• 36:39
  Speaker 2: does when it's getting ready to bloom. It has all
• 36:41
  Speaker 2: this hormone going up into those canes and it's getting
• 36:45
  Speaker 2: ready to impress everybody. It's also getting ready to make babies.
• 36:49
  Speaker 2: You know. That's why they bloom. They want to reproduce themselves.
• 36:52
  Speaker 2: But anyway, getting back to the impression they're trying to.
• 36:55
  Speaker 2: Everything is going for that rose. So it looks the best.
• 36:59
  Speaker 2: It's going to have a look, right, and then it blooms.
• 37:03
  Speaker 2: It's gorgeous whatever, you enjoy it, all the good things.
• 37:07
  Speaker 2: And then the bloom gets old and it either goes
• 37:12
  Speaker 2: to make a hip or it gets pregnant for a
• 37:15
  Speaker 2: pollinated or it dies. Well. Now, it's just like us
• 37:19
  Speaker 2: coming home from out being out on the town. We
• 37:22
  Speaker 2: kick our shoes off, we throw everything on the floor,
• 37:26
  Speaker 2: everything's laying around. You don't look so good anymore, drunk.
• 37:31
  Speaker 2: That's the same thing as that poor little rose who
• 37:33
  Speaker 2: is quit blooming. It's just going to go through its stain.
• 37:39
  Speaker 2: We have to allow it. We have to allow. Nothing
• 37:43
  Speaker 2: is perfect all.
• 37:44
  Speaker 5: The time, no, And that's what you kind of have
• 37:47
  Speaker 5: to do. You know, you have to get out of
• 37:49
  Speaker 5: your way, your own way, like you said, just let it,
• 37:53
  Speaker 5: you know, go through.
• 37:54
  Speaker 2: Let let let it be normal, go through it. And
• 37:58
  Speaker 2: you know what I really belie leave that. We have
• 38:02
  Speaker 2: to groom our roses. We have to grow. I always say,
• 38:05
  Speaker 2: don't get a rose unless you're willing to have a
• 38:07
  Speaker 2: relationship with it. I don't get a dog unless you're
• 38:10
  Speaker 2: willing to feed it and have a relationship. So the
• 38:13
  Speaker 2: more you feed them organically every three weeks, three to
• 38:16
  Speaker 2: four weeks organically, and the more you keep them watered,
• 38:20
  Speaker 2: and in Florida it's different than everywhere else, but we
• 38:22
  Speaker 2: have to water our roses literally every day. And maybe
• 38:25
  Speaker 2: you know we're dry, they dry out, So the more
• 38:30
  Speaker 2: they drink their food and roses are eighty six percent water.
• 38:35
  Speaker 2: We are seventy five percent water. So how much do
• 38:39
  Speaker 2: you drink a day? So when you think about it
• 38:41
  Speaker 2: that way, if you're really keeping them watered, hydrated, and
• 38:45
  Speaker 2: you're keeping them fed well, their immunity stays up and
• 38:49
  Speaker 2: they literally don't skip a beat, and you're grooming them
• 38:52
  Speaker 2: every day, taking off bad leaves, taking off die back,
• 38:56
  Speaker 2: cleaning them up like you would a child that's going
• 38:59
  Speaker 2: to school. You just groom and I'm and you know,
• 39:02
  Speaker 2: wiping the land off there whatever.
• 39:04
  Speaker 5: All right, Hey, hey Pam, we we do have to
• 39:07
  Speaker 5: wrap up right now because we're we're up against the break.
• 39:11
  Speaker 2: You know.
• 39:11
  Speaker 5: Angelgardens dot com is the website twenty percent off for
• 39:16
  Speaker 5: Garden America our listeners to be able to kind of go.
• 39:19
  Speaker 5: And thank you very much for joining us today, and
• 39:21
  Speaker 5: we hope you have a great rest of the weekend.
• 39:23
  Speaker 2: Thank you so much for having me.
• 39:25
  Speaker 3: Yeah, there, we appreciate it. Thank you so much. News
• 39:27
  Speaker 3: coming up top of the hour, Biz Talk Radio. We're
• 39:29
  Speaker 3: back at six minutes after stay with us. Welcome back
• 39:50
  Speaker 3: to Garden America, or if you're just joining us for
• 39:52
  Speaker 3: the first time, Welcome to guard in America. This is
• 39:55
  Speaker 3: our two. If you're tuned into biz Talk Radio. Some
• 39:57
  Speaker 3: of the markets and some of the A and radio
• 40:00
  Speaker 3: stations across the country carry both hours. I just got
• 40:03
  Speaker 3: a text. Are you in our two now? That's for
• 40:06
  Speaker 3: my wife, Dana. Yes, we are in our number two.
• 40:08
  Speaker 3: But again, some markets carry out for one hour two.
• 40:11
  Speaker 3: Hopefully you catch both or at least one or the other.
• 40:13
  Speaker 3: Facebook Live is the best place because you catch the
• 40:15
  Speaker 3: entire show and you can watch us live too. Of course,
• 40:19
  Speaker 3: some people may just want to listen to us. And
• 40:22
  Speaker 3: oh yes, and a question that I have to ask
• 40:25
  Speaker 3: John and you about that. My wife is reminding me
• 40:28
  Speaker 3: of anyway, Gardinamerica dot com that is our page and
• 40:31
  Speaker 3: a Facebook page, and then you can watch the entire show.
• 40:35
  Speaker 3: So what Dana just texts or just texted me was
• 40:40
  Speaker 3: and I think we brought this up last week wild turkeys.
• 40:44
  Speaker 3: Did we talk about wild turkeys last week? Or no? No,
• 40:47
  Speaker 3: that's what I was animal, the actual animal, wild turkeys.
• 40:49
  Speaker 3: And the reason is is that remember that her sister,
• 40:53
  Speaker 3: her sister up in Oregon has a wild turkey problem problem. Yeah,
• 40:58
  Speaker 3: they come menacing, menacing through the garden and they I
• 41:01
  Speaker 3: guess they destroy and eat and do whatever wild turkeys do.
• 41:05
  Speaker 3: The question is what do you do about them?
• 41:08
  Speaker 5: So I imagine the problems that.
• 41:13
  Speaker 4: Time of year, right, like if it's November.
• 41:17
  Speaker 3: Yeah, that's.
• 41:19
  Speaker 5: So. But I mean I imagine the problems that a
• 41:21
  Speaker 5: wild turkey is probably like a like a chicken, meaning
• 41:24
  Speaker 5: like they're they're scratching for forging and stuff like that.
• 41:29
  Speaker 5: I can't imagine. I mean, they might eat some our
• 41:32
  Speaker 5: chickens do eat some of our new plants, like our
• 41:34
  Speaker 5: tender plants and things like that. But like when you
• 41:37
  Speaker 5: had your chickens, would they ever cruise through the roses
• 41:39
  Speaker 5: and create havoc in the roses?
• 41:41
  Speaker 3: No?
• 41:41
  Speaker 5: No, right, So I mean I guess it's more like
• 41:43
  Speaker 5: seed things or something so a turkey to distract it
• 41:49
  Speaker 5: from that, man, I think I think it's just like
• 41:53
  Speaker 5: any other bird. You're going to have to create some
• 41:55
  Speaker 5: kind of barrier.
• 41:56
  Speaker 4: So what about putting out what about feeding them?
• 42:00
  Speaker 5: Yeah, like making him go to the food and not
• 42:02
  Speaker 5: the Yeah, put.
• 42:02
  Speaker 4: Out turkey feet. Yeah, you can buy turkey feet at
• 42:05
  Speaker 4: the feet chops.
• 42:06
  Speaker 3: Okay, so there's an idea. What about some of the
• 42:09
  Speaker 3: things that we used to distract deer and rabbits, any
• 42:12
  Speaker 3: kind of a garlic product or anything like that. I
• 42:13
  Speaker 3: don't know how a bird would. I don't find that.
• 42:16
  Speaker 5: I don't think that's gonna work, no repellance. You know,
• 42:18
  Speaker 5: we talked about the scarecrow before. I think that would
• 42:21
  Speaker 5: probably work to some extent. But I also know turkeys
• 42:24
  Speaker 5: are pretty pretty bold, and they don't they don't.
• 42:28
  Speaker 3: Give them, feed them.
• 42:29
  Speaker 5: Yeah.
• 42:29
  Speaker 3: I guess they've always.
• 42:30
  Speaker 4: Had an attitude since the Eagle eat them for the
• 42:34
  Speaker 4: National Right and we had a chip on their show.
• 42:38
  Speaker 4: And that's a long grudge to carry. It is it
• 42:40
  Speaker 4: is and that was Ben Franklin, that's support.
• 42:43
  Speaker 3: That's exactly right.
• 42:44
  Speaker 5: Yeah, he wanted the turkey, right, Yeah, he wanted the turkey.
• 42:47
  Speaker 4: It was like Everett Dirks and sent under Everett Dirks
• 42:50
  Speaker 4: and do you remember him. Yes, he wanted the marigold
• 42:53
  Speaker 4: to be the national flower rather than the rose.
• 42:56
  Speaker 5: Oh really.
• 42:57
  Speaker 4: Yeah, they had a they had a campaign for yours
• 43:01
  Speaker 4: to do that, but ended up being the roast tiger.
• 43:05
  Speaker 4: Dana was saying that, yeah, they scratch and and they forage,
• 43:10
  Speaker 4: but they also eat some of her vegetables and fruits.
• 43:12
  Speaker 4: So that's where you're saying maybe.
• 43:15
  Speaker 3: Give them something else to detract them to eat.
• 43:17
  Speaker 4: Well, Tiger was saying, he's a mechanical deterrent, like the
• 43:21
  Speaker 4: scarecrow is a motion detector sprinkler, right, so it'll it's
• 43:29
  Speaker 4: a pulsating sprinkler that'll come out and shoot anything that crosses.
• 43:34
  Speaker 5: Yeah, spray.
• 43:35
  Speaker 3: We'd like to use the word spray, not shoot, you know.
• 43:37
  Speaker 5: But and then in terms of like there's a dual
• 43:40
  Speaker 5: meeting with turkey, like any other kind of bird pass,
• 43:44
  Speaker 5: you're going to have to create some kind of barrier.
• 43:45
  Speaker 5: Whether you know, turkeys are mostly on the ground, so
• 43:47
  Speaker 5: you can create like a three foot fence around the
• 43:50
  Speaker 5: area that'll probably keep them out for the most part.
• 43:52
  Speaker 5: I mean, I'm sure they could get into it if
• 43:54
  Speaker 5: they really wanted to.
• 43:56
  Speaker 4: Remember when we were in England, Yeah, i mean they
• 43:59
  Speaker 4: had whole outdoor rooms they crew their vegetables and completely
• 44:03
  Speaker 4: enclosed from sides top.
• 44:05
  Speaker 5: Yeah, because they had birds, they had squirrels, they had
• 44:08
  Speaker 5: farm breathing, a lot of all kinds of arments.
• 44:10
  Speaker 3: Yeah. If anybody has had any problems or a success
• 44:14
  Speaker 3: with keeping turkeys out of your property or your card
• 44:16
  Speaker 3: let it let us know. Not a question that we
• 44:19
  Speaker 3: often get yeah, yeah, it is.
• 44:21
  Speaker 5: That's a good one though, because you know, like I said,
• 44:23
  Speaker 5: like it probably is very seasonal, you know, from the problem.
• 44:29
  Speaker 5: But at the same time, it's also hard because they cruise,
• 44:33
  Speaker 5: so I imagine they're there one day and then maybe
• 44:35
  Speaker 5: not the next, So I think it's probably inconsistent the damage.
• 44:39
  Speaker 5: But once they do the damage, like like, for instance,
• 44:41
  Speaker 5: we have chickens at the nursery, and if we leave
• 44:44
  Speaker 5: the seedlings down on the ground right and we don't
• 44:46
  Speaker 5: watch them, they'll they'll decimate those minutes, so it doesn't
• 44:52
  Speaker 5: take them long.
• 44:53
  Speaker 3: I often don't even think that there's wild turkeys still exist.
• 44:56
  Speaker 5: You know that they're just they've all been. It's a
• 44:59
  Speaker 5: mess society.
• 45:00
  Speaker 3: It's like coming across wild horses, it's like, aren't you
• 45:03
  Speaker 3: supposed to be in a barn?
• 45:04
  Speaker 5: That is that is, when you're driving through the middle
• 45:07
  Speaker 5: of the country you see wild horses, it is kind.
• 45:10
  Speaker 2: Of a.
• 45:14
  Speaker 3: It's supposed to be in a barn someplace.
• 45:16
  Speaker 4: Well, the best best advice I see her about the
• 45:19
  Speaker 4: turkeys is be happy everyone that was from Peshawar Atom
• 45:26
  Speaker 4: our buddy Histam.
• 45:27
  Speaker 5: Yeah, Carlo, wild turkeys, that's a fun pest, you know,
• 45:33
  Speaker 5: there was a bear.
• 45:35
  Speaker 4: I can't remember. Do you remember we had we had
• 45:38
  Speaker 4: our guests on last hour, so we didn't get to
• 45:40
  Speaker 4: all the questions. And I think that I think it
• 45:44
  Speaker 4: was Victoria in Oceanside had a question.
• 45:47
  Speaker 5: Do you remember that I wasn't I was?
• 45:50
  Speaker 3: Is the question still there? I can because that was
• 45:53
  Speaker 3: different hour.
• 45:54
  Speaker 4: It was toward the first part of the last hour,
• 45:56
  Speaker 4: and I think it was about few shit tigers.
• 45:58
  Speaker 5: Okay, I'll go back and look, you guys chatting.
• 46:02
  Speaker 3: Okay, John, this is where we feel time, so there's
• 46:04
  Speaker 3: not dead air. We can kind of chit chat. Anything
• 46:07
  Speaker 3: coming across that surprises you or is it?
• 46:09
  Speaker 4: Jana says that unfortunately your friends not on Facebook, but
• 46:12
  Speaker 4: you'd like to send her this segment. Will it be
• 46:15
  Speaker 4: on YouTube?
• 46:16
  Speaker 3: No, we haven't done YouTube for a while. Is that
• 46:19
  Speaker 3: Dan's asking about YouTube?
• 46:20
  Speaker 5: Yeah?
• 46:21
  Speaker 2: What? Uh?
• 46:23
  Speaker 3: I would just let her know, Dana, we can talk
• 46:25
  Speaker 3: about this when we get home, about some of the
• 46:28
  Speaker 3: things that I do that she can do.
• 46:30
  Speaker 4: Just put it on the list of things you got
• 46:32
  Speaker 4: to talk to Brian about exactly.
• 46:34
  Speaker 5: Victorias said, good morning, wondering how far back can I
• 46:38
  Speaker 5: trim my fusha That is very leaggy he's an ocean side.
• 46:44
  Speaker 3: Right, And that was one of the first first questions
• 46:47
  Speaker 3: this morning. Yes.
• 46:48
  Speaker 5: Now, with my experience with Fusha's is that it's almost
• 46:54
  Speaker 5: like a lavender where sometimes you can trim them back
• 46:58
  Speaker 5: and they come back just fine. Sometimes you trim them
• 47:01
  Speaker 5: back and they die, right, And I don't really know
• 47:04
  Speaker 5: a rhyme or reason to that.
• 47:06
  Speaker 4: I think if you cut into hardwood, they're more likely
• 47:10
  Speaker 4: to die, but if you cut back softwood just pruning
• 47:15
  Speaker 4: that they're more likely to re sprout. I had one
• 47:18
  Speaker 4: of the I'm really not sure what type it is.
• 47:23
  Speaker 4: It's kind of a garden Meister type flower, do you know,
• 47:27
  Speaker 4: the long tubular one like Fusha bliviensis, And it's a
• 47:34
  Speaker 4: variegated form of it. But I had that in a
• 47:37
  Speaker 4: planner all last year and it just kind of struggled.
• 47:41
  Speaker 4: And and this year I cut that whole planner back,
• 47:45
  Speaker 4: including that, and it's it's bushy loaded with flowers right now,
• 47:49
  Speaker 4: I mean especially just went all in.
• 47:51
  Speaker 5: Right, That's the thing. Sometimes you cut them back and
• 47:53
  Speaker 5: they look great, you know, and you know, but sometimes
• 47:57
  Speaker 5: I've ran into it where I cut them back and
• 47:59
  Speaker 5: they just give it up.
• 48:01
  Speaker 4: Could have something to do with the time of year
• 48:03
  Speaker 4: or two.
• 48:04
  Speaker 5: Yeah, So what would you say a better time yere
• 48:06
  Speaker 5: for a fusia, like when it's growing in the warmer moment?
• 48:09
  Speaker 4: Oh yeah, I think maybe in the spring, right, maybe
• 48:15
  Speaker 4: right before it starts growth. Yeah, yeah, I don't know
• 48:18
  Speaker 4: about in the summer when it's hot and it's stressed.
• 48:21
  Speaker 5: Yeah, And I imagine in the winter it would just
• 48:23
  Speaker 5: rot and die. Like if you cut it back in
• 48:26
  Speaker 5: the winter time, it's just gonna sit there for a
• 48:28
  Speaker 5: month and the soil is going to be damp, it's
• 48:31
  Speaker 5: not going to be processing, and it's just going to die.
• 48:34
  Speaker 5: And I do find also that the garden Mester variety
• 48:37
  Speaker 5: a little heartier, does handle a cut back better than
• 48:42
  Speaker 5: some of the you know, other varieties out.
• 48:44
  Speaker 4: There also handle the heat better. Yeah, then you probably
• 48:49
  Speaker 4: don't have trouble with fusha here. But you know, more
• 48:52
  Speaker 4: Brian and I are more inland, it's hot and dry. Yeah,
• 48:56
  Speaker 4: the summer's just really devastating. I fusia, you and futures.
• 49:00
  Speaker 5: Are one of those hanging baskets that are during during
• 49:04
  Speaker 5: the hot way the heat waves. You water a hanging
• 49:07
  Speaker 5: basket in the morning, yeah, and by nine am it's
• 49:10
  Speaker 5: swilting still, you know what I mean, Like it's just
• 49:13
  Speaker 5: one of those plans you just have to have like
• 49:15
  Speaker 5: a constant drip going to it.
• 49:17
  Speaker 4: Or they'll wilt when they're soggy. Well, I mean, just
• 49:21
  Speaker 4: if the heat is so hot and dry. Yeah, you know,
• 49:24
  Speaker 4: sometimes if it's in a basket or a pot, you
• 49:26
  Speaker 4: have to bring it indoors.
• 49:27
  Speaker 5: Yeah, definitely like a shade situation because because everything people
• 49:32
  Speaker 5: get they get confused because they do put it out
• 49:34
  Speaker 5: in the sun for a while and it does great,
• 49:36
  Speaker 5: and it loves it and it thrives, and then they
• 49:38
  Speaker 5: leave it out too long into the summer months. Right,
• 49:42
  Speaker 5: it's been in the sun for all these months. It
• 49:43
  Speaker 5: should be fine.
• 49:44
  Speaker 3: No, you got a break, I know, a future break,
• 49:47
  Speaker 3: future break. This is a break for our good friends
• 49:49
  Speaker 3: on Bisstalk Radio. Big thank you fer the lom Oor
• 49:51
  Speaker 3: major sponsor, Thank you for keeping us on the air.
• 49:54
  Speaker 3: Back on Facebook, life, back on bistalk Radio, after these
• 49:57
  Speaker 3: messages on Garden America, and we are back and it's
• 50:48
  Speaker 3: always good to be back. It's not good to leave,
• 50:50
  Speaker 3: but it's good to be back. But when you leave,
• 50:52
  Speaker 3: you can't come back.
• 50:54
  Speaker 5: If you never leave, you can't come back, No, because you're.
• 50:56
  Speaker 3: Stay in the same place.
• 50:56
  Speaker 4: There's Thomas Wolfs say that you can't go home again?
• 51:00
  Speaker 4: Was it him?
• 51:01
  Speaker 3: Wasn't that the name of the book. If that's the
• 51:04
  Speaker 3: name of the book, I just Thomas Wolf Yeah, I
• 51:07
  Speaker 3: could be wrong. Now, who said go west? Young man?
• 51:10
  Speaker 4: Horace Greeley?
• 51:12
  Speaker 3: H this is this is a segment called who said?
• 51:15
  Speaker 5: Who said it? Who done it?
• 51:17
  Speaker 3: Who said get off my lawn?
• 51:20
  Speaker 2: That was.
• 51:22
  Speaker 4: Uh mister Wilson, right.
• 51:25
  Speaker 3: Uh.
• 51:27
  Speaker 4: Hastam said that today we're discussing turkeys, and the topics
• 51:31
  Speaker 4: have changed from botany to biology there. Yeah, exactly, well
• 51:37
  Speaker 4: you know where Yeah, same, Hastam, We're back onto talking
• 51:40
  Speaker 4: about plants. By the way, I'm kind of wondering if
• 51:43
  Speaker 4: Thom is still listening. Uh, if they if they grow
• 51:47
  Speaker 4: fushia in Pakistan?
• 51:49
  Speaker 5: Yeah, let's see a common one there or not?
• 51:54
  Speaker 4: Yeah, I don't know.
• 51:55
  Speaker 5: I know it mentions a really cool perennials that they
• 51:58
  Speaker 5: do right, and.
• 51:58
  Speaker 4: A lot of stuff we grow here.
• 52:00
  Speaker 5: Yeah, you know.
• 52:01
  Speaker 4: I was also going to mention I don't know if
• 52:03
  Speaker 4: as Tom's familiar with it, but there's an American term
• 52:07
  Speaker 4: when you want to be frank with someone. It's called
• 52:10
  Speaker 4: you you say, let's talk Turkey.
• 52:12
  Speaker 3: Oh yeah, yeah, yeah, yeah, Let's talk Turkey, Talk Turkey.
• 52:15
  Speaker 3: It's a great name for a podcast.
• 52:17
  Speaker 5: Let's Talk Turkey might be probably already probably our idiot podcasts.
• 52:21
  Speaker 4: John and Newport Beach Tiger Okay wants to continue the
• 52:27
  Speaker 4: challenge of the Nutsedge.
• 52:29
  Speaker 5: Ah all right.
• 52:30
  Speaker 4: He says he can't buy the fertil om nutsedge product
• 52:34
  Speaker 4: in California. Oh, is it only available to landscapers? Is
• 52:38
  Speaker 4: there an alternative that you can suggest?
• 52:41
  Speaker 2: So? She said?
• 52:42
  Speaker 5: He does.
• 52:43
  Speaker 4: He also adds, so much as I hate the plan,
• 52:45
  Speaker 4: I have to admire its survival strategy.
• 52:48
  Speaker 5: Yeah, so just as uh, and I could be wrong
• 52:50
  Speaker 5: because the issues with California and labeling and chemicals is ongoing.
• 52:56
  Speaker 5: Meaning one thing could be available one year and then
• 52:59
  Speaker 5: it could not be mail the next year.
• 53:00
  Speaker 4: So you can sell Also, you can sell something everywhere
• 53:03
  Speaker 4: in the country. Yeah, but not have a caliburnon on
• 53:06
  Speaker 4: your registration because California has its own EPA.
• 53:09
  Speaker 5: And also the product you're you're looking at it, I'm
• 53:11
  Speaker 5: just saying this. I have no real evidence behind it.
• 53:15
  Speaker 5: But a lot of times the company will also have
• 53:19
  Speaker 5: a product for California, meaning when you go online, you
• 53:21
  Speaker 5: type in you know, fertilome nutgrass killer right right, and
• 53:24
  Speaker 5: it takes you to a website that sells the product
• 53:27
  Speaker 5: that's available to the rest of the country. Well, that
• 53:29
  Speaker 5: website might not have the California bottle right where if
• 53:33
  Speaker 5: you type in furtilome nutgrass killer California, there's a website
• 53:39
  Speaker 5: that maybe sells or a nursery that sells the product
• 53:42
  Speaker 5: formulated for California with the proper labeling. So anyways, just
• 53:47
  Speaker 5: but nonetheless.
• 53:49
  Speaker 4: Can't you go to Mission Hill's nursery and get it
• 53:51
  Speaker 4: under the table.
• 53:52
  Speaker 5: That's a yeah, exactly, just kidding there that the the
• 53:58
  Speaker 5: other products out there, you know, number one No. One
• 54:00
  Speaker 5: is sedge hammer, so I know that's available. It's a
• 54:04
  Speaker 5: little packet that you buy and you mix with water
• 54:06
  Speaker 5: and you use it. And we mentioned that product before.
• 54:09
  Speaker 5: And it does work. I wouldn't say it's as effective
• 54:13
  Speaker 5: as the other one, but it does work. I recommend
• 54:16
  Speaker 5: and this is again just me if try the try
• 54:20
  Speaker 5: the recommended amount application, utilize it. If you don't see
• 54:25
  Speaker 5: the results right away, do consecutive sprayings on it. Because
• 54:31
  Speaker 5: they advertise it more as like a not as a killer.
• 54:35
  Speaker 5: But as like a controller meaning meaning because they know
• 54:39
  Speaker 5: it's a difficult product in the formulation that they have
• 54:41
  Speaker 5: is not one hundred percent. It's they don't advertise it
• 54:44
  Speaker 5: as like a kill product. They advertise it more as
• 54:47
  Speaker 5: like a control product. So it'll yellow it out, it
• 54:50
  Speaker 5: will make it disappear, but you're gonna have to have
• 54:52
  Speaker 5: more applications to really kill the product. And then the
• 54:55
  Speaker 5: other one I believe was a Monterey product was Nutdress Nihilator, honestly,
• 55:05
  Speaker 5: and they're all the same chemical, they just come under
• 55:07
  Speaker 5: different names in different formulations. So I think sedge Hammer
• 55:11
  Speaker 5: is pretty available everywhere. So look for that one if
• 55:14
  Speaker 5: you if you can't find the other one.
• 55:16
  Speaker 4: Our buddy Ed Livo so solo.
• 55:18
  Speaker 5: Hey, Yeah, I'm following his videos and what he's been
• 55:23
  Speaker 5: doing on you know, fruit tree varieties, and they've had
• 55:26
  Speaker 5: they've recently done a bunch of tastings, like videos of
• 55:29
  Speaker 5: tastings of different new varieties and comparing them and stuff
• 55:33
  Speaker 5: like that, some fun stuff.
• 55:34
  Speaker 4: I love fruit tasting, yeah right, yea.
• 55:37
  Speaker 5: And in kind of like the stuff that Ed puts
• 55:39
  Speaker 5: out there, it's it's not just a normal apricot, but
• 55:42
  Speaker 5: it's you know, a specific apricot for a specific reason,
• 55:46
  Speaker 5: with a specific flavor.
• 55:47
  Speaker 3: He's got stories behind his fruit.
• 55:49
  Speaker 5: Well, and it's it's neat because you would think like, oh,
• 55:52
  Speaker 5: that's not that's not what any apricot in your mind
• 55:54
  Speaker 5: tastes like. Right, But this one is like this one
• 55:58
  Speaker 5: you know, has a unique flavor.
• 55:59
  Speaker 4: They have all those bi generic crosses too, right the
• 56:02
  Speaker 4: pluet what was the cherry one called a plue cherry
• 56:08
  Speaker 4: was it? I don't know, I'll let.
• 56:12
  Speaker 5: Us know, but yeah, there was a cherry one. I
• 56:15
  Speaker 5: can't remember what was that.
• 56:17
  Speaker 4: I thought it was a cross between a plumber and cherry,
• 56:21
  Speaker 4: so chew chew or a plue are Yeah, I'm not sure.
• 56:29
  Speaker 5: Oh yeah, but right now is the time here we're
• 56:34
  Speaker 5: probably getting a lot of it's almost what do you think, John,
• 56:37
  Speaker 5: is it? Is it harvest time? Is it late?
• 56:41
  Speaker 4: Because you know that you know in California there's there's
• 56:45
  Speaker 4: different seasons early, mid season and late, Like there's peaches
• 56:50
  Speaker 4: that are ripe in May and peaches that are ripe
• 56:52
  Speaker 4: in August, and then peaches that are ripe in July.
• 56:57
  Speaker 4: So you know, it just depends on what the fruit
• 57:00
  Speaker 4: it is. But I would say generally that August September
• 57:04
  Speaker 4: in California is a good time to harvest all kinds
• 57:07
  Speaker 4: of fruit. I can't believe it's August already.
• 57:10
  Speaker 5: Well. And and that's what the crazy thing is about,
• 57:12
  Speaker 5: is because Ed talks about this with this with the fruit,
• 57:15
  Speaker 5: it's like you mentioned, you buy a fruit with also
• 57:18
  Speaker 5: the idea of when it's going to ripen in mind,
• 57:22
  Speaker 5: because you don't want all of them to be at
• 57:23
  Speaker 5: the same time, so you can kind of have a
• 57:27
  Speaker 5: long season of fruit fruiting.
• 57:29
  Speaker 4: You know, it's timing that says they're called plu aries. Yeah,
• 57:33
  Speaker 4: the plum and the cherry. He said, there's also Peacham's peachams.
• 57:38
  Speaker 5: Yeah, I love it.
• 57:39
  Speaker 4: Peach plums.
• 57:40
  Speaker 5: Yeah, you know what it is.
• 57:44
  Speaker 4: It just me Dave Wilson Nursery has some phenomenal pluots, right,
• 57:51
  Speaker 4: have you ever bought a pluot in the store that
• 57:53
  Speaker 4: tasted good? Trying to think, I mean, because pluots are
• 57:59
  Speaker 4: phenomenally well and then they I mean, I know there's
• 58:02
  Speaker 4: a lot of different ones, but I've just never bought
• 58:06
  Speaker 4: one at a store that tasted good.
• 58:08
  Speaker 5: I think that you're a fruit snob because you've been
• 58:12
  Speaker 5: exposed to a lot of really cool and good stuff
• 58:14
  Speaker 5: that any I mean, that's like I said, asking you.
• 58:17
  Speaker 5: Have you gone into the grocery store and gotten a
• 58:19
  Speaker 5: great tasting beef steak tomato?
• 58:22
  Speaker 4: You know, I've never gotten a great tasting tomato pueria
• 58:27
  Speaker 4: at a grocer.
• 58:29
  Speaker 5: So see, that's just the thing, is like you're right,
• 58:31
  Speaker 5: like a lot of the fruit in grocery stores is not.
• 58:35
  Speaker 4: But I bought some apricuts there lately that I think
• 58:37
  Speaker 4: are fantastic. Yeah, And it's hard to get a good
• 58:40
  Speaker 4: apricut at a supermarket.
• 58:42
  Speaker 5: Because it's, oh man, they need to be that perfect right,
• 58:44
  Speaker 5: and it's not too not too mushy, but then that
• 58:48
  Speaker 5: flavor is so good, right, but then not too hard
• 58:51
  Speaker 5: where you have no flavor in the act.
• 58:53
  Speaker 4: They've got to be to the part where they get
• 58:55
  Speaker 4: the skin gives a little and if you grab it,
• 58:57
  Speaker 4: you can pull it apart.
• 58:58
  Speaker 3: You get the scene, yea, and pull out the seed
• 59:02
  Speaker 3: and then just see it and take it home and
• 59:03
  Speaker 3: eat it right away. He hate his break time on
• 59:05
  Speaker 3: that note. Another another break, another segment in the history books.
• 59:09
  Speaker 3: Two more segments coming up. The next one is the
• 59:11
  Speaker 3: longer one. Plenty of time to take care of business
• 59:14
  Speaker 3: thank you for tuning in those on biz Talk Radio
• 59:16
  Speaker 3: nationally across the country, Facebook Live. We appreciate it. I'm
• 59:19
  Speaker 3: Brian Main, Tiget, Pella Fox, John bagnasco back after these
• 59:22
  Speaker 3: messages on biz Talk Radio stayed with us. Hey, we
• 59:56
  Speaker 3: are back. What a great break that was. I wish
• 59:59
  Speaker 3: every break could be that good. Hope you had a
• 1:00:01
  Speaker 3: good break. Two more segments as we cruise along on
• 1:00:03
  Speaker 3: this weekend. Guys, very hot. We've complained about the heat
• 1:00:08
  Speaker 3: here now for a good month or two. It's been
• 1:00:10
  Speaker 3: a very hot summer.
• 1:00:11
  Speaker 4: Well, you know edwar was saying that we're running at
• 1:00:13
  Speaker 4: least ten to fifteen days early this year on harvest. Yeah,
• 1:00:16
  Speaker 4: you know, we were talking about that. We need to
• 1:00:18
  Speaker 4: have it on the show again. Tiger, Okay, it's been
• 1:00:21
  Speaker 4: a while.
• 1:00:21
  Speaker 3: You hear that. Ed, Just call Tiger's phone if you
• 1:00:24
  Speaker 3: have his number, we'll put you on the air. Actually, no,
• 1:00:26
  Speaker 3: it takes us about it takes ten to fifteen to
• 1:00:29
  Speaker 3: twenty minutes to get set up for a phone call.
• 1:00:31
  Speaker 5: So and I have to have my legs and fingers crossed,
• 1:00:35
  Speaker 5: that's right.
• 1:00:36
  Speaker 4: And your eyes, Oh my goodness, Tigers said or Lenora,
• 1:00:42
  Speaker 4: Yeah said that you know, we were discussing the pluots
• 1:00:45
  Speaker 4: and the stores. Yeah, and he said, the problem is
• 1:00:48
  Speaker 4: that they're picked too green. Yeah, and I think that's
• 1:00:52
  Speaker 4: true with a lot of fruit because you have to
• 1:00:55
  Speaker 4: ship it.
• 1:00:56
  Speaker 3: Yeah, it has to be and be on the shelf
• 1:00:58
  Speaker 3: for a little while. Yeah.
• 1:00:59
  Speaker 4: Well, when we were on up Brian Fi, fruit was
• 1:01:01
  Speaker 4: all local.
• 1:01:02
  Speaker 3: It was all local.
• 1:01:03
  Speaker 4: Yeah, and you could just go I don't know about
• 1:01:04
  Speaker 4: California so much, but certainly in Michigan.
• 1:01:07
  Speaker 3: You have a very you have a lesser growing time,
• 1:01:10
  Speaker 3: right or not California window.
• 1:01:13
  Speaker 4: Yeah, it was all seasonal. It was all seasonal. But
• 1:01:16
  Speaker 4: you know, back then there wasn't the shipping from all
• 1:01:19
  Speaker 4: over the world.
• 1:01:20
  Speaker 3: Today, all the fruit was fresh that we didn't You
• 1:01:22
  Speaker 3: couldn't go year rounded by frozen raspberries.
• 1:01:26
  Speaker 4: A lot of canning in the fall. I remember remember
• 1:01:30
  Speaker 4: my mom canning tomatoes and peaches and anti pasta.
• 1:01:37
  Speaker 3: That's people who were against it, right, you're against pasta. Yeah,
• 1:01:40
  Speaker 3: no pasta, you're against pasto. I'm pro pasta.
• 1:01:47
  Speaker 5: Has some give us a long answer about growing the fuchias,
• 1:01:52
  Speaker 5: because we had asked him does do they grow there?
• 1:01:54
  Speaker 5: And he wrote in the Mountain Mountain area near Peshwar.
• 1:01:59
  Speaker 5: They do grow some while we have hot summers here
• 1:02:06
  Speaker 5: about forty degrees cintegrade, our hot weather changes to August, Okay,
• 1:02:11
  Speaker 5: So so they do grow some, not necessarily all over
• 1:02:16
  Speaker 5: the area. And then Veronica, she just chimed in and said,
• 1:02:20
  Speaker 5: you know, there was a question about trimming back fuchis
• 1:02:22
  Speaker 5: from the last hour, and we did answer that question, Veronica,
• 1:02:25
  Speaker 5: So if you want to go back into the show,
• 1:02:28
  Speaker 5: you can kind of, you know, find that information out
• 1:02:31
  Speaker 5: about trimming back the fuchias.
• 1:02:33
  Speaker 4: And Carla did mention that April was usually the time
• 1:02:36
  Speaker 4: you would pinch them back, you know, when you want
• 1:02:39
  Speaker 4: you don't want leggy fuchia, but you want them to
• 1:02:41
  Speaker 4: be full because the fuller they are, the more branches,
• 1:02:43
  Speaker 4: the more flowers.
• 1:02:45
  Speaker 5: Yeah, and you know, and also they break so easily,
• 1:02:49
  Speaker 5: you know, the fuchia branches they do break so easily,
• 1:02:52
  Speaker 5: So it's nice when you pinch them back because they
• 1:02:54
  Speaker 5: kind of bush up not so leggy. You don't get
• 1:02:57
  Speaker 5: so much broken you know, stems or anything like that. Also,
• 1:03:03
  Speaker 5: and Ed's I mean, you know the funny thing you
• 1:03:08
  Speaker 5: mentioned about local fruit and California, you know, you would
• 1:03:14
  Speaker 5: think would have all local fruit because we're California and
• 1:03:17
  Speaker 5: we grow fruit for all over the world and.
• 1:03:20
  Speaker 3: You see fruit stands periodically, but it's but it's so
• 1:03:25
  Speaker 3: amazing that yeah, like you know, our fruit goes in
• 1:03:28
  Speaker 3: a lot of different places, but right not here, and
• 1:03:31
  Speaker 3: you know, so you know, it's attend of farmers market
• 1:03:34
  Speaker 3: is a great way to see seasonal fruit because, like
• 1:03:37
  Speaker 3: you know, at farmers markets, they only have what the
• 1:03:39
  Speaker 3: farmer what is growing.
• 1:03:41
  Speaker 5: Right, So you'll go to that farmer's market one day
• 1:03:44
  Speaker 5: and like we said, they'll have an amazing pluot and
• 1:03:46
  Speaker 5: you can go the next week and they're like, yeah,
• 1:03:47
  Speaker 5: we're done, it's sold out. It's it's not producing anymore.
• 1:03:51
  Speaker 5: We don't have that anymore. So you know, farmer's Market's
• 1:03:54
  Speaker 5: always good to kind of get that fun seasonal fruit.
• 1:03:57
  Speaker 4: Carlo wants to talk about the new California trash. Okay,
• 1:04:02
  Speaker 4: she says that all the food scraps, meat bones, dairy
• 1:04:06
  Speaker 4: have to go into the green recycling bin. Gross, that's
• 1:04:11
  Speaker 4: what she says. She said, I've been composting with worms
• 1:04:14
  Speaker 4: for a few years and you're never to put those
• 1:04:17
  Speaker 4: products in their bins.
• 1:04:19
  Speaker 5: So what's the deal? Heat sterilization right, like, I mean,
• 1:04:25
  Speaker 5: that's the bottom line. A worm bin doesn't filter out
• 1:04:30
  Speaker 5: or kill bacteria, disease and everything weeds that are in
• 1:04:35
  Speaker 5: your compost Karla, right.
• 1:04:38
  Speaker 4: It doesn't get hot enough.
• 1:04:39
  Speaker 5: It doesn't. Yeah, you're using worms to do all of
• 1:04:43
  Speaker 5: the composting for you.
• 1:04:45
  Speaker 4: So you're saying when those products or those products are at.
• 1:04:50
  Speaker 5: A commercial composing facility, it heats up really hot. The
• 1:04:54
  Speaker 5: heat inside that compost kills is supposed to kill weeds,
• 1:05:00
  Speaker 5: as bacteria, all of that stuff, and then it makes
• 1:05:04
  Speaker 5: it safe to use again. Now, as we all know,
• 1:05:08
  Speaker 5: there's always these outbreaks from our food sources with you know,
• 1:05:14
  Speaker 5: uh e coali and you know the latest one, I
• 1:05:17
  Speaker 5: can't remember what that one's called, the disease you know
• 1:05:21
  Speaker 5: back there in Michigan is Michigan the one with the lettuce?
• 1:05:26
  Speaker 5: Do you remember? No, you know what I'm talking about
• 1:05:28
  Speaker 5: those you're talking anyways, The name is important. But the
• 1:05:31
  Speaker 5: problem is is that those food sources come from areas
• 1:05:35
  Speaker 5: where that bacteria is in the soil, and now the
• 1:05:38
  Speaker 5: plant brings it up and now we eat the plant
• 1:05:40
  Speaker 5: and we get the problem. Right, Well, a proper compost facility,
• 1:05:44
  Speaker 5: the heat in those mounds is so intense that the
• 1:05:48
  Speaker 5: the like microbial life doesn't exist anymore and that's why
• 1:05:52
  Speaker 5: they're sterile. And then they can go and you can
• 1:05:54
  Speaker 5: put them back into your soil and it'll be fine.
• 1:05:57
  Speaker 5: But that's why you would never do that in a
• 1:06:00
  Speaker 5: home bit honestly, like even the home gardener can never
• 1:06:03
  Speaker 5: get their compos bent hotted got enough?
• 1:06:05
  Speaker 4: Yeah yeah, And Carolyn mentions that also, if you do that,
• 1:06:09
  Speaker 4: you're gonna get a lot of ants.
• 1:06:11
  Speaker 5: Uh huh, yeah, you know, but again, they get him
• 1:06:13
  Speaker 5: so hot that ants can't.
• 1:06:15
  Speaker 4: She's saying in your worm bins.
• 1:06:17
  Speaker 5: Yeah, yeah, yeah, exactly. I remember in you know, I
• 1:06:20
  Speaker 5: know he's passed away now. And I'm not trying to,
• 1:06:23
  Speaker 5: you know, bad mouthing, but Louren and Kara is local
• 1:06:25
  Speaker 5: news broadcaster, and he would talk about using the you know,
• 1:06:29
  Speaker 5: they put those blood packets in meat packaging to absorb blood,
• 1:06:34
  Speaker 5: so it's just not in the styrofoam dish. And he'd
• 1:06:37
  Speaker 5: be like, oh, you can just use this in your garden, right,
• 1:06:40
  Speaker 5: and you know, because if you think about like what
• 1:06:42
  Speaker 5: blood meal is and bone meal is, you'd write, okay, whatever,
• 1:06:46
  Speaker 5: But the problem is is that's a direct like bacterial trend.
• 1:06:51
  Speaker 3: So it's gonna transfer, yeah, any bacteria.
• 1:06:54
  Speaker 5: Exactly where where blood meal and bone meal has been
• 1:06:57
  Speaker 5: cooked to remove all that stuff. That's why it is
• 1:07:01
  Speaker 5: the way it is, so it doesn't have that same
• 1:07:04
  Speaker 5: bacterial issues that you know, straight blood, straight bovine blood
• 1:07:09
  Speaker 5: would create in your garden and tiger.
• 1:07:12
  Speaker 4: You and I might differ on this, and okay, it's controversial.
• 1:07:16
  Speaker 4: We probably shouldn't even talk about it. But I think
• 1:07:21
  Speaker 4: one of the problems Carla has is thinking that the
• 1:07:27
  Speaker 4: new California trash law is supposed to make sense.
• 1:07:30
  Speaker 5: Oh yeah, yeah, definitely.
• 1:07:31
  Speaker 4: And our recycling. My personal opinion is that virtually all
• 1:07:39
  Speaker 4: attempts at at sustainability harm the planet rather than help
• 1:07:46
  Speaker 4: virtually all. That's just just my belief. But one of
• 1:07:50
  Speaker 4: the things is that, you know, when it comes to recycling,
• 1:07:55
  Speaker 4: you're still supposed to recycle put plastics in the recycling.
• 1:07:58
  Speaker 4: We don't recycle plastics. What's the point?
• 1:08:01
  Speaker 5: Yeah, I agree with you, No, I agree with you, John,
• 1:08:03
  Speaker 5: And I think if we really wanted to go back
• 1:08:05
  Speaker 5: to a sustainable style, it would go back to kind
• 1:08:09
  Speaker 5: of like the milk bend days where you you know,
• 1:08:12
  Speaker 5: or the where you had or you had glass bottles,
• 1:08:15
  Speaker 5: gave the glass bottle back, they just use it. They
• 1:08:19
  Speaker 5: just it sterilized it and then put it back on
• 1:08:22
  Speaker 5: the factory line to get refilled. If you want to
• 1:08:25
  Speaker 5: go sustainable, that's the best way.
• 1:08:27
  Speaker 2: To do it.
• 1:08:27
  Speaker 4: Sustainable for me is a trigger word, you know.
• 1:08:31
  Speaker 5: But but any kind of plastic or paper product or
• 1:08:34
  Speaker 5: anything like that, No, it's not. It's it's like you say,
• 1:08:37
  Speaker 5: it's causing more harm than good.
• 1:08:40
  Speaker 4: I think they're still recycling paper, right, cardboard?
• 1:08:43
  Speaker 5: Yeah, but like you're still it's a costly, very like difficult.
• 1:08:48
  Speaker 4: You know. I remember his kids, Brian, you remember this,
• 1:08:50
  Speaker 4: maybe you do to Tiger. Do you still have paper drives? Yeah,
• 1:08:53
  Speaker 4: of course, yeah yeah, but.
• 1:08:56
  Speaker 5: Kind of on this composting thing though, I will say,
• 1:08:59
  Speaker 5: here's what it's doing. So every community has a landfill,
• 1:09:04
  Speaker 5: right or multiple landfills. What they're trying to do is
• 1:09:08
  Speaker 5: redirect those landfills products. So what they're trying to do,
• 1:09:12
  Speaker 5: like for instance, like let's say they give a landfill
• 1:09:14
  Speaker 5: one hundred year lifespan, what they're trying to do is
• 1:09:17
  Speaker 5: extend that lifespan in that landfill by not diverting, by
• 1:09:20
  Speaker 5: not putting as much in there. So that way that
• 1:09:23
  Speaker 5: one hundred year now can be one hundred and fifty
• 1:09:25
  Speaker 5: year because if they if they have to now open
• 1:09:30
  Speaker 5: up a new landfill, it's guess what that landfill is
• 1:09:34
  Speaker 5: not in the like right now, we have a landfill
• 1:09:36
  Speaker 5: in the middle of San Diego right now, yep, Okay,
• 1:09:38
  Speaker 5: where would a new landfill go? Probably what one hundred
• 1:09:42
  Speaker 5: miles outside the city.
• 1:09:44
  Speaker 3: They have to find an open land.
• 1:09:46
  Speaker 5: And a canyon and everything else that goes along with that. Right, So,
• 1:09:51
  Speaker 5: what they're trying to do is prevent us from having
• 1:09:53
  Speaker 5: to like drive that waste super far aways. People won't
• 1:09:57
  Speaker 5: do it because you know, well, I mean no, they would,
• 1:09:59
  Speaker 5: they'd have to do it, but I mean it's costly,
• 1:10:01
  Speaker 5: that's exactly. And so this whole composting and recycling thing
• 1:10:06
  Speaker 5: is supposed to divert from a landfill. It's not that
• 1:10:10
  Speaker 5: it's necessarily better or doing anything different, but it's it's
• 1:10:13
  Speaker 5: supposed to divert.
• 1:10:15
  Speaker 3: I have to divert your attention to the next break.
• 1:10:17
  Speaker 3: One more segment coming up. It's a short break back
• 1:10:19
  Speaker 3: after these messages on BizTalk Radio Facebook Live. It's Garden America.
• 1:11:00
  Speaker 3: If you're tuned in on Facebook Live. That's less than
• 1:11:03
  Speaker 3: a five second break. Those on bistalk Radio, thank you
• 1:11:05
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• 1:11:08
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• 1:11:11
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  Speaker 3: for those people?
• 1:11:19
  Speaker 4: John, Yes, more and more information than anyone who doesn't
• 1:11:23
  Speaker 4: watch the whole show, and.
• 1:11:23
  Speaker 3: We don't charge him doing you no wow, no search
• 1:11:26
  Speaker 3: art and how do we do it? Volume?
• 1:11:29
  Speaker 5: Thank you tell you? Brian?
• 1:11:32
  Speaker 4: I kind of are yeah, I kind of tiger rid,
• 1:11:34
  Speaker 4: like Brian's idea that we can just solve landfill problems
• 1:11:37
  Speaker 4: for all eternity and just put everything in the Grand Canyon.
• 1:11:42
  Speaker 5: Oh there you go, fill it up?
• 1:11:43
  Speaker 2: Why not? You know?
• 1:11:44
  Speaker 3: Interesting about that landfill? Every dw No, the one we
• 1:11:49
  Speaker 3: are here and that's the that's the fifty six.
• 1:11:52
  Speaker 5: Right and Mera mar it's the fifty two and Convoy Street.
• 1:11:56
  Speaker 3: And Convoy yeah, okay, so now and then you know,
• 1:11:58
  Speaker 3: so the road starts to get it used to be
• 1:12:00
  Speaker 3: the landfill, yes, and then they have to go and
• 1:12:02
  Speaker 3: they have to smooth that it settles. But I think
• 1:12:06
  Speaker 3: once a year or maybe a couple of times a
• 1:12:08
  Speaker 3: year they have to.
• 1:12:09
  Speaker 5: And sometimes when you're driving down that road, it's a
• 1:12:11
  Speaker 5: roller coaster, but you're like they did'ted to come out
• 1:12:14
  Speaker 5: and add a little bit more assphal because you start
• 1:12:16
  Speaker 5: catching some air as you're as you're going down.
• 1:12:19
  Speaker 3: As a kid going to that landfill, remember when you
• 1:12:23
  Speaker 3: were young enough that when your parents drove you someplace,
• 1:12:26
  Speaker 3: you didn't remember how you got there, yea, and you
• 1:12:28
  Speaker 3: didn't know the in between or where you were. Basically,
• 1:12:30
  Speaker 3: I remember they said, let's go to the dump. Okay,
• 1:12:33
  Speaker 3: they didn't even use the word landfill. Let's go to
• 1:12:35
  Speaker 3: the dump. And you'd get there, and for a kid,
• 1:12:38
  Speaker 3: that was like going to a carnival.
• 1:12:40
  Speaker 5: All this stuff somebody threw away. These are perfectly good.
• 1:12:46
  Speaker 3: They don't touch goggles. Stinks over there.
• 1:12:49
  Speaker 4: In Michigan, we always went at dusk to the dump
• 1:12:54
  Speaker 4: to watch the bears, to watch their bears.
• 1:12:57
  Speaker 5: I can't remember if that was you or someone else,
• 1:12:59
  Speaker 5: but I remember hearing that story. But in in Wow,
• 1:13:03
  Speaker 5: in Chevy Chase's movie. I think it might have been
• 1:13:06
  Speaker 5: the Great Outdoors, But they do a stint in the
• 1:13:09
  Speaker 5: movie where they go to the dump and they watch
• 1:13:12
  Speaker 5: the bears. It's because like that's where they go. Yeah,
• 1:13:15
  Speaker 5: and they start getting through the.
• 1:13:17
  Speaker 3: Food, start rooting around, Yeah, exactly, rooting around.
• 1:13:20
  Speaker 1: Yeah.
• 1:13:21
  Speaker 5: Oh, it's so funny.
• 1:13:22
  Speaker 3: That is a bear. That's that's even like you come
• 1:13:25
  Speaker 3: from a very boring place and there's nothing to do,
• 1:13:28
  Speaker 3: or it's the most exciting thing to do on a
• 1:13:30
  Speaker 3: Saturday night. What are you gonna do?
• 1:13:31
  Speaker 4: We're gonna, Tanya says. And Tanya's up in San Jose,
• 1:13:36
  Speaker 4: So northern California's even oltered or yeah, otter than southern
• 1:13:42
  Speaker 4: outer outer more outer limits, right, And she says she
• 1:13:47
  Speaker 4: got tagged by her recycled truck that paper towels can't
• 1:13:51
  Speaker 4: be in the recycle Ben, did you.
• 1:13:55
  Speaker 5: Know that yet yet? You can put your old chicken
• 1:13:58
  Speaker 5: bone in there, but you can put a baper towel.
• 1:14:01
  Speaker 4: Well, she's she called the SQUAI and they said the
• 1:14:03
  Speaker 4: fibers are too suret But yeah, like you're saying, it's
• 1:14:08
  Speaker 4: the molecules, it's always the problem.
• 1:14:11
  Speaker 5: But but you can put in meat scraps.
• 1:14:13
  Speaker 4: Yeah, there's no fibers there.
• 1:14:15
  Speaker 5: That doesn't make any sense.
• 1:14:16
  Speaker 4: Right, I don't know, and I don't get it.
• 1:14:20
  Speaker 5: Not to go too crazy on this subject too, but
• 1:14:22
  Speaker 5: like they talk about plants, right, like they don't want
• 1:14:24
  Speaker 5: palm succulents because of the fibrous plant aspect of it.
• 1:14:28
  Speaker 5: It doesn't it doesn't break down like a normal shrub
• 1:14:32
  Speaker 5: wood right into the compost bin. But then at the
• 1:14:36
  Speaker 5: same time, like if you go to our our City
• 1:14:39
  Speaker 5: cans on air, they they they have a picture that
• 1:14:44
  Speaker 5: says what you can put in there, and right on
• 1:14:46
  Speaker 5: the picture is a banana plant and that's one of
• 1:14:49
  Speaker 5: the most fibrous you know, there is around And so
• 1:14:54
  Speaker 5: they they, I don't I don't get it. I don't know.
• 1:14:56
  Speaker 3: Here's the answer. Not the brightest bulbs in the world
• 1:14:59
  Speaker 3: make these decisions.
• 1:15:01
  Speaker 4: I think Edlivo's agreeing with you on dumping in the
• 1:15:07
  Speaker 4: He said, yeah, there's hardly any water there anymore.
• 1:15:09
  Speaker 5: Yeah, oh well, but I mean kind of back to
• 1:15:14
  Speaker 5: the composting thing. I mean, you know, number one, you
• 1:15:17
  Speaker 5: know your own hone garden compost worm composting is probably
• 1:15:20
  Speaker 5: one of the best products you can have. You have
• 1:15:22
  Speaker 5: a warm bin and you throw in your weeds and
• 1:15:25
  Speaker 5: your leaf litter and all that kind of stuff. It's great.
• 1:15:27
  Speaker 5: Is it sterile? No, So be careful with that because
• 1:15:30
  Speaker 5: if you throw in tomatoes and your weeds and stuff,
• 1:15:33
  Speaker 5: you will get weeds now popping up wherever you spread
• 1:15:36
  Speaker 5: that compost. So it is a great product to use
• 1:15:41
  Speaker 5: home composting bins where you're trying to get it hot
• 1:15:44
  Speaker 5: and kind of break down, that's a difficult thing to do.
• 1:15:47
  Speaker 5: I do like those tumblers that you know people have,
• 1:15:51
  Speaker 5: and they can kind of turn them and then just
• 1:15:52
  Speaker 5: kind of mix it up. You know, it's a good
• 1:15:54
  Speaker 5: way to do it. It's an easy way to kind
• 1:15:56
  Speaker 5: of do it. But I think Brian could probably do
• 1:16:02
  Speaker 5: that with his size yard. If you you would have
• 1:16:05
  Speaker 5: to have like eight tumblers John to be able to
• 1:16:08
  Speaker 5: kind of.
• 1:16:08
  Speaker 3: Like constantly going twenty hours.
• 1:16:10
  Speaker 4: My son brings so mulch, yeah, right from tree trimmings
• 1:16:15
  Speaker 4: you know that go through the the what are those
• 1:16:20
  Speaker 4: chippers called the chippers just like Jones, right, chipper Jones.
• 1:16:25
  Speaker 4: That's but anyway, so I have piles that sit there
• 1:16:28
  Speaker 4: for a long time before I get to them, and
• 1:16:32
  Speaker 4: by the time I do get to them, like the
• 1:16:34
  Speaker 4: one I'm putting down now, is I get to the
• 1:16:36
  Speaker 4: center it's it's warm, and but it's broken down and
• 1:16:40
  Speaker 4: it's actually really nice material.
• 1:16:42
  Speaker 5: Yeah, I mean that's what you want out of a molets.
• 1:16:44
  Speaker 5: You wanted to break down. You wanted to add life
• 1:16:47
  Speaker 5: to the ground, you know, and like create an environment
• 1:16:51
  Speaker 5: for worms and bugs to live in. That's what's going
• 1:16:54
  Speaker 5: to help break down all that stuff in the future
• 1:16:57
  Speaker 5: as well.
• 1:16:57
  Speaker 2: You know.
• 1:16:58
  Speaker 4: No, I can't come on this. John in Newport Beach
• 1:17:02
  Speaker 4: again says that his sister in law claims that if
• 1:17:05
  Speaker 4: packaging or paper has been in contact with any food,
• 1:17:09
  Speaker 4: it has to go in the landfill. No, but that
• 1:17:13
  Speaker 4: makes no sense if you're supposed to put meat scraps.
• 1:17:16
  Speaker 5: Every municipality is different, right, because every every place they
• 1:17:19
  Speaker 5: go to to actually have their.
• 1:17:21
  Speaker 4: Final problem has a different process.
• 1:17:23
  Speaker 5: Meaning like the Mira Mar landfill might be a compost
• 1:17:27
  Speaker 5: facility that can actually break down food scraps and clean
• 1:17:30
  Speaker 5: them so to speak, where another one Newport Beach, that
• 1:17:34
  Speaker 5: compost facility maybe cannot do that. So that's why they
• 1:17:38
  Speaker 5: can't do it.
• 1:17:39
  Speaker 3: Right one minute, giving you plenty of time, We're going
• 1:17:41
  Speaker 3: to wrap that up in one minute. Composting roses for the.
• 1:17:45
  Speaker 4: Day, for the week, for the rest of it, for
• 1:17:48
  Speaker 4: the rest of the year.
• 1:17:49
  Speaker 3: This is it back January. We're back on. No, I'd
• 1:17:52
  Speaker 3: be kidding because someone's gonna say, what what do you know?
• 1:17:55
  Speaker 3: We're back next week.
• 1:17:56
  Speaker 5: We're back next week.
• 1:17:57
  Speaker 4: Yes, there were some things we didn't get to, and
• 1:17:59
  Speaker 4: we apologize to the listeners where we couldn't get that.
• 1:18:02
  Speaker 4: But try us again next week.
• 1:18:03
  Speaker 5: Right, yeah, exactly, we'll be back. Or we're gonna have
• 1:18:05
  Speaker 5: a guest. Let's do it all right, Hey, Ed, what
• 1:18:09
  Speaker 5: are you doing?
• 1:18:11
  Speaker 3: We could get it on.
• 1:18:12
  Speaker 5: Why not?
• 1:18:13
  Speaker 4: Another person we haven't had for a long time is
• 1:18:15
  Speaker 4: Melinda Myers.
• 1:18:16
  Speaker 5: Yeah, that'd be good too. I'll reach out to her.
• 1:18:18
  Speaker 3: Okay, all right, that's gonna do it. Thank you for
• 1:18:20
  Speaker 3: joining us again. We'll be back next week here from
• 1:18:23
  Speaker 3: Tiger's poolhouse in San Diego, California. Thank you to those
• 1:18:26
  Speaker 3: on biz Talk Radio. Thank you Stephanie, you and Tiger
• 1:18:29
  Speaker 3: keeping us on the air every week. We do appreciate that.
• 1:18:31
  Speaker 3: I enjoy the rest of your weekend, have a safe week,
• 1:18:33
  Speaker 3: and we'll do it again next time here on Guard
• 1:18:35
  Speaker 3: in America. In the meantime, get growing America. See John,
• 1:18:39
  Speaker 3: I did it for you. See you next week. Take
• 1:18:41
  Speaker 3: care
• 1:19:03
  Speaker 1: To