Latest / Cultural Wars | America Out Loud News / The forgotten foundations of healing: Quinten Bynum opens our eyes!

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The forgotten foundations of healing: Quinten Bynum opens our eyes! · Cultural Wars | America Out Loud News

• 0:06
  Welcome to the unto take a deep breath.
• 0:11
  Take the higher road.
• 0:13
  That's what they always say.
• 0:16
  They won't take it from me.
• 0:20
  Don't ever dump yourself for swiping just a dream.
• 0:24
  You made your own kid can scream.
• 0:27
  The people who laugh with the never ending forest.
• 0:31
  You never have the chance.
• 0:33
  So watch with my friend because this is what modern medicine had names, billing codes, and pharmaceutical inserts.
• 0:58
  Healing began with observation.
• 1:01
  It began with plants with roots, leaves, bark, mushrooms, and resins.
• 1:07
  It began with people paying attention, watching what soothed inflammation, what helped wounds heal, what calmed the nervous system, what supported digestion, sleep, and immunity.
• 1:19
  For most of human history, plants and herbs weren't considered alternative.
• 1:24
  They were the foundation.
• 1:26
  Today we're seeing a quiet but powerful reawakening.
• 1:30
  People are beginning to ask different questions.
• 1:33
  Not just what pill treats this symptom, but what does my body need?
• 1:38
  And what has nature already provided?
• 1:41
  Plants don't override the body's intelligence.
• 1:44
  They work with it.
• 1:46
  Herbs support systems rather than suppressing signals.
• 1:49
  Mushrooms modulate immunity rather than forcing outcomes.
• 1:53
  So this isn't about rejecting modern modern medicine outright.
• 1:57
  It's about remembering that healing was never meant to be outsourced entirely.
• 2:03
  And perhaps just as important as the plants themselves is the reconnection to land to local ecosystems and to awareness.
• 2:12
  Knowing what grows where you live.
• 2:15
  Understanding what's been walking beside humanity quietly, patiently for generations.
• 2:22
  That's why conversations like today's matter.
• 2:25
  Because education is empowerment.
• 2:28
  And remembering what we once knew may be one of the most healing acts of all.news.
• 2:56
  We would love to hear from you.
• 2:58
  We encourage all of you to engage in the battle and find your voice in this fight.
• 3:02
  But until you were able to do that, we will continue to be that voice for you.
• 3:07
  I came across today's guest the same way.
• 3:10
  Many of you probably discover new voices.
• 3:13
  You're scrolling along, you're pausing, and you're thinking, wait a minute.
• 3:17
  This feels different.
• 3:19
  He's actually a friend of mine that I met during my time in Texas.
• 3:23
  And some of his recent content really caught my attention.
• 3:27
  In a world full of loud claims and overstated credentials, this was content rooted in observation, curiosity, and respect for nature.
• 3:38
  Quinton Bynum is a Texas-based educator, photographer, and content creator who has quietly built a powerful presence online by reconnecting people with the natural world.
• 3:49
  By day, he works in a high-end restaurant environment and practices photography.
• 3:53
  But it is outdoors, immersed in nature, where his real work comes to life.
• 3:58
  Through striking visuals and thoughtful storytelling, Quentin creates educational content focused on local plants, herbs, mushrooms, and wildlife with a special emphasis on helping people better understand and feel comfortable around the natural ecosystems that surround them.
• 4:14
  His work bridges the gap between curiosity and confidence.
• 4:18
  Inviting people to slow down, observe and relearn what earlier generations once knew intuitively.
• 4:25
  What sets Quentin apart is his grounded observational approach.
• 4:29
  Rather than presenting himself as an expert, he invites learning through experience using photography and video as tools to educate, demystify, and reconnect people to the healing intelligence of nature.
• 4:42
  His content has caught the attention of healthcare professionals, holistic practitioners, and everyday people alike who are hungry for practical ancestral wisdom in a modern world that has largely forgotten it.
• 4:54
  Quentin, welcome.
• 4:56
  Thank you so much for joining me today.
• 4:59
  Thank you for having me on.
• 5:01
  Oh, I'm so excited.
• 5:02
  I like I was saying in my um my intro, your content lately really really caught my attention.
• 5:09
  I was just kind of scrolling my news feed, and I said, Oh, you know, there's Quentin, and you were talking about the different types of mushrooms and their medicinal benefits and all of that.
• 5:18
  And I just thought, well, you have a really kind of um grounded and calming approach when you're talking about these things, and it's really easy for people to understand.
• 5:28
  So it was something I I thought I've got to reach out to him.
• 5:30
  And I, you know, really wanted to have you on the show and let more people know, you know, about what it is that you're doing.
• 5:39
  Well, I really appreciate you having me on.
• 5:41
  Uh it definitely has been a trip since starting to relearn about some of our local ecosystem because a lot of us have kind of lost that touch to it, and uh just getting outside really does kind of lead off to it.
• 5:58
  Because at first I was just going on a hike.
• 6:00
  That's quite literally it.
• 6:03
  Yeah, snowball from there.
• 6:05
  Yeah, I want to really kind of just start with your story.
• 6:07
  Like what originally drew you to spending so much time outdoors and kind of observing the plants and wildlife around you.
• 6:16
  Well, growing up, uh, my family took us to a place called Braz Bend State Park a lot.
• 6:23
  And out there, it is a alligator refuge.
• 6:26
  And growing, you know, we didn't have a whole lot of money, and you could pay pennies just to go out there and see the alligators.
• 6:34
  So they took us out there a lot, and it in a growing up in a city, and then going straight into a densely it's a dense forest out there with wetlands.
• 6:47
  Yeah, going from one to the others, like a whole new world for a child.
• 6:52
  And it definitely led me to nature more, and then through that was you know, out of all the food that we have at the store, why aren't we eating what's around?
• 7:04
  You know, is everything around us just not good for us?
• 7:07
  And it kind of just led me to question more and more.
• 7:11
  Right.
• 7:11
  That's a lot I found out.
• 7:13
  Right, because you know, I I think God gave us everything that we need in nature to thrive.
• 7:20
  And you know, it says in the Bible at uh food be thy medicine.
• 7:24
  Um, and you know, the I think every plant, every fruit-bearing plant um was put here and placed here for us to eat, but people have really gotten away from eating whole wholesome and nutritious food to this ultra-processed foods that you see in in the grocery aisles.
• 7:43
  Um, you know, real food does not need a label, and I think that that's something that is is um sorely lacking, and people just don't understand.
• 7:51
  If there's a label on it and there's you know, all of these listed ingredients, uh, you know, with all of these names that you cannot pronounce, then there's a high probability that what you're about to consume is not good for you.
• 8:04
  Would you agree?
• 8:06
  Oh no, absolutely.
• 8:08
  Yeah.
• 8:09
  And you do you um you work in the uh a high-end restaurant, you are bartender server.
• 8:15
  Uh, you also do photography.
• 8:16
  So those are two very different worlds from nature education, right?
• 8:22
  Um, but how does the these pieces kind of come together for you?
• 8:26
  Um, do you kind of blend those worlds together?
• 8:30
  So my job actually does blend a lot of uh what would you say holistic?
• 8:37
  Uh so at the hotel who scene is where I work.
• 8:41
  I work in what you call the fancy there.
• 8:43
  It is our restaurant attached to the hotel.
• 8:47
  It originally was a 1960s motel, but the owner saw a lot of potential in it, and they did exactly that.
• 8:55
  Total renovations, they turned that restaurant that was attached to it into a very high-end rational.
• 9:03
  We go almost totally local.
• 9:06
  There is no Cisco in that restaurant.
• 9:08
  Um, we work with seating Galveston, farm to table.
• 9:13
  A lot of the local farmers around will bring us meats like uh 44 farms and jolly farms.
• 9:19
  And so I get to like they feed their employees there as well.
• 9:23
  We do something called family meal, and at 3 p.m.
• 9:27
  every day, all the staff gets together and we sit down and eat.
• 9:30
  Oh, I love that.
• 9:31
  So you get together like a family.
• 9:33
  Yeah, I love that.
• 9:34
  Yeah, absolutely.
• 9:36
  And the food that we eat is what we serve to our guests, so it's not like you know, oh, yeah, by the way, here's McDonald's.
• 9:44
  Right.
• 9:44
  No, like we're eating healthy every single day.
• 9:48
  That's amazing.
• 9:49
  And I can't wait.
• 9:51
  Uh, I'll be I'll be down in Texas.
• 9:53
  I told you, I'll be back uh to visit here in a couple weeks.
• 9:55
  So I'm very excited.
• 9:56
  I'm definitely gonna come over there and have dinner and enjoy uh.
• 10:00
  Of course, seeing you and enjoy this uh amazing farm to table food.
• 10:04
  I can't wait.
• 10:05
  Oh, I'm excited.
• 10:06
  Well, we we'll do the nighttime, the nighttime dinners are quite literally it's like uh well, actually night and day with us.
• 10:14
  We do brunch, which I'm one of the main servers for brunch and one of the new servers for dinner.
• 10:20
  And brunch is very relaxed, where dinner is a whole experience in itself.
• 10:26
  Oh, I'm all about the experience, as you know, right?
• 10:31
  But so you you know, you're you're working in there and you're enjoying this kind of new environment that you're in.
• 10:36
  Well, when did you realize that people were actually really hungry for this kind of content that you're creating?
• 10:41
  Did you feel like there were people out there that were kind of encouraging you to create more of this content, or is it just something that was just kind of laid on your heart to share it with the world?
• 10:53
  Uh it was definitely a mixture of animal plant for me that was a big driver on nature, yeah.
• 11:02
  But for the more for the more medicinal and edible side, I um I've it actually wasn't anything to do with this restaurant.
• 11:12
  This restaurant had pushed more healthy alternatives for me, and nature does nothing but no, a lot of that had to do with I I'm a part of the youth.
• 11:25
  I still don't have health insurance up until recently with my job.
• 11:29
  So, you know, getting my hands on medicine that I couldn't afford I had to go find you know different alternatives, and honestly, nature has provided very well for me.
• 11:43
  Exactly.
• 11:43
  I mean you may look at that like a blessing in disguise.
• 11:47
  Um, because you know, once big pharma gets their claws in you, um, you know, unfortunately, it's usually a downhill um, you know, battle.
• 11:56
  It really just you kind of can go down really quickly.
• 11:59
  What you go and you get a pill for one thing, and then it just creates this cascade of uh problems, you know, side effects and and different medical issues that you need another pill for.
• 12:10
  So I think sometimes we don't see we look at things as obstacles, but you know, really it's kind of a hidden blessing that you were redirected away from the medical system and from pharmaceuticals to something that is more natural and naturally based, and that is like you said, it's doing the job for you and it's doing it well without the harmful side effects.
• 12:34
  Oh, absolutely.
• 12:36
  I went from where you had first met me.
• 12:38
  I think I I was maybe about 290, had finally broke that 30 pound loss, but I was very stagnant at the time, drinking too much, a whole lot of junk food.
• 12:49
  Yeah, and naturally over time I just kind of progressed into healthier eating, and now I'm at 205 and mostly lean.
• 13:00
  I think the last thing's the belly fat around you know, around my waist, but eating healthier, eating what the you know, what nature provides is definitely you know sped up the process.
• 13:12
  Absolutely.
• 13:13
  You look fantastic.
• 13:14
  I I've noticed you look so much healthier and so much happier.
• 13:17
  Um, and I and I love to see it.
• 13:19
  I absolutely love to see it because it can it can be you know, when we have inflammation just racking our body, it's something I have you know struggled with.
• 13:26
  I did finally break through my is what is it with the 30 pounds, right?
• 13:30
  That was the 30 pounds that that you know I gained, you know, I'm in the season, right?
• 13:34
  So I had gained this 30 pounds and I couldn't get rid of it.
• 13:37
  I finally broke through that, I got rid of that 30 pounds.
• 13:40
  I feel fantastic.
• 13:41
  Um still, you know, it's an ongoing battle, but I um it's the inflammation, and it's it really is focusing on diet is huge, and eating more natural, wholesome, nutritious foods versus this overprocessed uh, you know, chemically laden foods that are just kind of pushed on us, whether that be through you know, um media or just you know, in general, they're always talking about fast food.
• 14:07
  You if you eat fast food, you're you're not eating healthy, period.
• 14:11
  No, you know, period.
• 14:13
  And and alcohol too, you mentioned drinking.
• 14:15
  I mean, that's that's another thing that is gonna put weight on you.
• 14:18
  Um, I mean, most of that alcohol is is uh loaded with sugar.
• 14:24
  Oh, yeah.
• 14:25
  No, it's it will cause you to bloat really fast.
• 14:30
  And I mean, you saw me, I was I was a big old balloon, especially around my face.
• 14:36
  But over time cutting that out, and then that's right around the time of cutting out alcohol.
• 14:43
  I dove into a uh it was a Texas foraging book, but it only did plants, it didn't do mushrooms, so it wasn't until this year that I really started to learn about the local mushrooms and what we had around here.
• 14:58
  Yeah, tell me tell me a little bit more about what is growing kind of in your ecosystem and what you've learned about these these different mushrooms.
• 15:08
  So growing in our local ecosystem, and this is this is really close to home.
• 15:13
  Like I can walk to where I've been finding everything without having to drive there.
• 15:18
  I just kind of like not carrying two backpacks to a part.
• 15:22
  Um so some of the mushrooms I have found have been uh what was it called?
• 15:29
  It's called wood ear.
• 15:30
  It it looks like a weird-looking ear on a tree, but this mushroom goes great in soups, stews, and stir fries.
• 15:40
  And I'm I'm not gonna lie, I have some in my fridge right now.
• 15:43
  Nobody's touching them.
• 15:44
  I made the mistake of of giving the first batch that I had found after I tried some of it to my sous chef, and I gave them the whole badge.
• 15:52
  And when I started making different recipes with it, it hit me like a brick house.
• 15:56
  I said, This is the best mushroom I found out here.
• 15:58
  That will the best tasting.
• 16:02
  But then you also have well, this one's sold at the stores for way more than it should be.
• 16:08
  It's uh oyster mushrooms.
• 16:10
  They grow all over Texas during cold seasons.
• 16:14
  And when I say all over, I found a tree recently that was covered in dead ones.
• 16:19
  And I I tell you right now, they have a very light when they're alive, they have a very light fishy smell to them.
• 16:28
  When they are dead, it's like somebody hung up a tree full of dead fish.
• 16:32
  Oh gosh.
• 16:34
  It is very harsh to walk past.
• 16:37
  But that's how you that's it's almost how you know they're around because where you find one, you'll find so many more.
• 16:44
  My favorite one I've found recently has been turkey's tail.
• 16:48
  Yes.
• 16:48
  This one has been the medicinal one.
• 16:50
  This one is overall immune boosting.
• 16:54
  It also helps out with people that have cancer that I'm not a big fan of chemo, but our chemo radiation, but yeah, no, neither are we here.
• 17:05
  Yeah, yeah.
• 17:07
  But this mushroom definitely helps out with those patients and with cancer patients period.
• 17:15
  Yeah, it will.
• 17:16
  So turkey tail in particular, um, it offers a lot of immune support.
• 17:21
  There's all that it's very rich in polysaccharides, and that helps to modulate immune response, right?
• 17:25
  So it supports your white blood cell activity.
• 17:28
  So if that is huge for these cancer patients, you're you're right on the money there.
• 17:33
  Oh, yeah.
• 17:34
  And what's insane is out of all three mushrooms that I've I've talked about, turkey's tail grows the most.
• 17:41
  It is everywhere.
• 17:43
  It's the point I have two giant jars in my house right now, full of powdered turkey's tail.
• 17:51
  Because it's just it's everywhere.
• 17:53
  I've been giving it out at this point.
• 17:55
  Yeah.
• 17:56
  That's actually that's one of the ones.
• 17:58
  Um, and we can probably talk about lion's mane here in a minute, but but turkey tail is one of the ones that I always recommend to you know, clients that I work with because again, you like we talked about immune support, but also gut health.
• 18:09
  It's a prebiotic, right?
• 18:10
  So it's helping to nourish that beneficial gut bacteria that we have, and it supports your microbiome, and which nobody supports their microbiome anymore, right?
• 18:19
  Um antioxidant, right?
• 18:25
  It helps to counter that oxidative stress that we have and get rid of that chronic inflammation that we pretty much all struggle with.
• 18:32
  When we see people with all of this kind of extra weight on them, and it's really it's not so much all the time fat, it's just it's inflammation that we're just we're all swollen.
• 18:43
  We're all just swollen as well.
• 18:46
  Yeah, well, that's where like you hit a certain weight and you're still inflamed, yeah, and bloating, and that's that's really what kind of rounds it out.
• 18:56
  But most people nowadays are just we're we're balloons.
• 19:01
  Oh gosh, yeah, yeah.
• 19:02
  And I think like you said, it grows everywhere down there in Texas.
• 19:06
  I'm sure it's like that in other areas of the United States as well.
• 19:10
  I'm not gonna pretend that I know exactly where these these things grow, but um, but I'm sure as you said, they kind of grows everywhere.
• 19:17
  So it goes back to what I was saying earlier.
• 19:20
  Like God has given us everything that we need to not only survive here, but to thrive.
• 19:28
  Absolutely.
• 19:30
  You know, it's go ahead.
• 19:34
  Well, oh no, no, go on.
• 19:36
  No, I was just I was gonna say, you know, but beyond like the gut health and all of that, it also has you know anti uh viral antimicrobial properties.
• 19:44
  So, you know, we don't need all of the antibiotics because we have like medicine right here growing all around us, and as you said, um you can get it at the local grocers, or you can go forge and get your own and not uh not.
• 20:00
  Pay those high dollar groceries marked up prices.
• 20:04
  Absolutely.
• 20:05
  I've it is outrageous how expensive some of these mushrooms are.
• 20:10
  And honestly, if you were desperate enough to not pay that huge supply, there are plenty of people that will sell spores to you for pennies.
• 20:26
  And I'm still learning how to grow mushrooms at home.
• 20:29
  My cousin is fantastic at it.
• 20:31
  He does a lot of oysters.
• 20:34
  He's starting to do lion's main recently.
• 20:36
  And that's that's another great great one that also it's uncommon in Texas, but it does grow out here.
• 20:44
  And you know, there's different ways that you can use the mushrooms.
• 20:48
  You can like put it into a tea, you can simmer it to a tea.
• 20:51
  I've seen it done, you know, powders, and you can like I put um lion's main mushroom into my I put a scoop of that into um my coffee every morning.
• 21:00
  I mix that in uh a Garricon mushroom into my coffee every single morning.
• 21:05
  So it comes powders, you can put it in capsules.
• 21:07
  Um, you can extract it.
• 21:09
  Um there's so many things that you can do.
• 21:12
  What what's what's your favorite uh way to to use it?
• 21:17
  Right now, I have it mostly powdered.
• 21:21
  What I plan on doing this week.
• 21:23
  In fact, I am taking a few of my co-workers out Thursday to go foraging with me and explore some of our local ecosystem.
• 21:31
  But I plan on turning it into attention because I don't drink anymore.
• 21:37
  Another way of you know, making it to attention is using vegetable glycerin, and honestly, I'm still looking for different alternatives than using glycerin.
• 21:48
  But you what you usually want to use is anything above 80-proof alcohol, and personally, I I'd recommend anything like vodka to Everclear for it.
• 22:02
  You know, I'm gonna have to connect you with uh a good friend of mine, good friend of uh our shows who's been on with me several times.
• 22:08
  Uh, my friend Lance, Lance Shuttler.
• 22:11
  I don't know if you're familiar with him or his work, but he's incredible.
• 22:14
  Uh, he is the founder of Ascent Nutrition, and he actually sources uh mushrooms and all of these things.
• 22:20
  He has the cleanest and purest, and he has the paperwork to back it up, the cleanest and purest supplements on the market today.
• 22:28
  Um, I will definitely connect you with him, Quentin.
• 22:30
  I think uh he would be a great connection for you uh to talk about these types of things, like the um, I know he uses a glycerin in one of his products as well.
• 22:39
  Um, because he he does like to keep everything, uh, does not like to use the alcohol and is and keeps everything very clean and pure.
• 22:46
  Um, but uh I will definitely make that connection for you.
• 22:49
  And and I would highly recommend following his work.
• 22:52
  Um, and of course, I'll I'll link all that information.
• 22:55
  Most of my listeners are familiar with Lance and his story.
• 22:58
  Uh, as I think I've had him on at least two or three times so far, but uh yeah, I think you'd you'd find his work very, very interesting.
• 23:06
  Oh, I'd love to, but it's always a plus to learn more.
• 23:11
  That's another issue that definitely uh is a problem with my generation.
• 23:16
  We're all about cell phones nowadays, so yes, yes, and you are very how old are you now, Quentin?
• 23:22
  You're so young.
• 23:23
  Uh I'll be turning 28 this May that doesn't make me feel old at all.
• 23:32
  But you know, you are definitely one of uh one of the younger people that I've met that really gives me kind of hope for the next generation.
• 23:40
  I will say that.
• 23:41
  I will say that because, like you said, everything is all like everybody's in their cell phone, they're lost in their own little worlds, nobody's getting out in nature anymore.
• 23:48
  And your generation did not grow up in nature in large part.
• 23:52
  They grew up pretty much what you know playing video games or uh what you know in their heads in their devices and not really getting out and exploring the world, which to me is just really sad.
• 24:03
  So I'd love that to start seeing people come back and really start reconnecting with nature again.
• 24:08
  I think that's really what we're missing.
• 24:10
  Isn't people are not getting out and grounding anymore.
• 24:14
  No, and you know, the second you lose connection with nature is the second you just spiral into something entirely different itself.
• 24:23
  And uh I'm very grateful for what I have around me.
• 24:27
  Yeah, we talk a lot about you know, people are feeling depressed or sad or depleted, or you know, all of the all of these things, and it's you know, it's not always the other things that are going on.
• 24:38
  Is that they're they're so disconnected, they're so disconnected to the earth to source all of it.
• 24:44
  And I feel like if we can get back to these really simple practices of grounding and gratitude and all of these, all of these things, like our lives could be so much simpler and so much.
• 24:57
  I mean, we can just enrich our lives if we just do these simple little things and they're free.
• 25:01
  That's the wonderful part about it, right?
• 25:04
  Taking a walk out in nature is free.
• 25:06
  Putting your feet on the ground and feeling the earth underneath you is free.
• 25:12
  Looking at the early morning sun, all free.
• 25:17
  I think that's my favorite part about it is the fact I don't have to go and spin arm and leg at some bowling rink to have fun with my friends.
• 25:25
  We can quite literally just go out and explore.
• 25:28
  I mean, there's so much to see in Texas.
• 25:31
  It's a very beautiful state.
• 25:33
  You know how I feel about Texas.
• 25:35
  I think everybody knows how I feel about Texas.
• 25:39
  Yeah, I was about to say, you you did not leave for the first uh year being out here.
• 25:44
  Yeah, I was out there for almost a year, and I absolutely I fell in love with Texas.
• 25:48
  I was doing a lot of traveling, um, you know, with my work with Nurse Freedom Network.
• 25:53
  I was traveling all over the place.
• 25:54
  I had found myself in Texas.
• 25:57
  Um, my my dear friend Dr.
• 25:58
  Richard Urso was so kind to uh let me stay at one of his homes he had out there, and he let me stay there for an extended period, and I absolutely fell in love with the state with the people.
• 26:11
  I mean, you were you're among you know, one of uh the small group of people that I met while I was out there, and um everybody was just so welcoming and just amazing to me.
• 26:22
  I I was I felt so at home there, you know, and it really it just grabbed a hold of my heart, and I did not, it still hasn't let me go.
• 26:30
  I am one day I will be a Texan Quentin.
• 26:33
  Write that down.
• 26:35
  Um I've I will write that down.
• 26:37
  I have no doubt that you will.
• 26:39
  We actually have a J1 student at my uh at my work who extended her stay for the J1 program with us because she fell in love with Texas so immensely, and it makes me really brightens it.
• 26:56
  Yeah, it's so great to see how welcoming we can be because a lot of people feel like you know.
• 27:03
  Well, when she first got there, she said, you know, I was told y'all were gonna be really aggressive, and I said, by who's you know, she was so nervous walking in.
• 27:16
  She said, Why is everybody so welcoming?
• 27:17
  So it's called Southern Hospitality.
• 27:19
  Yes, yeah, and you guys have it perfected.
• 27:23
  Um, I I um I remember when I you know walked in uh and and met all of you, and like I said, I I was from out of town, I knew nobody in the area other than like Dr.
• 27:33
  Urso, and um I I came in and I wandered in there, I think for a salty modello one day, and uh met you and met a few of uh the other other people in there, the patrons, the bartenders, everybody was just so welcoming, and I just made so many um wonderful and amazing friends that I still count as friends today, which is such a blessing.
• 27:52
  You know, it's been a it's been a couple, well, it's been about three years now, I think, since I first got down there.
• 27:59
  Has it been that long already?
• 28:01
  It has been.
• 28:02
  I think it was around 20, it was 2023.
• 28:05
  Yes, we're in 2026.
• 28:06
  If you can believe it, time goes by really quickly.
• 28:10
  Yeah, you blink, and it's one day you're 20, and the next you're almost 30.
• 28:16
  Oh, almost 30, but I wouldn't give to be almost 30.
• 28:18
  I can't and I will say this.
• 28:22
  Um, for my listeners who are wonderful loyal listeners to my show.
• 28:26
  Quentin is such a great kid, but do you want I'm just gonna share with you something that Quentin said to me one day.
• 28:31
  What was it?
• 28:32
  Do you remember what you said to me?
• 28:34
  I know exactly what I said because I still remark it.
• 28:37
  Why don't you share with my listeners what you said to me?
• 28:41
  Well, when you're talking about how the 80s felt like yesterday, and I told you it was about 40 almost 50 years ago.
• 28:47
  Yeah, that would be the thing.
• 28:48
  Yeah, Quentin reminded me very quickly that well, the 1980s was almost 50 years ago, and I don't think I've looked at him quite the same since I was like, oh my god, I just loved this kid.
• 29:00
  And then he told me, yeah.
• 29:02
  I myself am I just two years.
• 29:04
  Oh, I guess I can't even claim two years.
• 29:06
  I'll be 49 here in two months, and that's just a whole other issue.
• 29:10
  We don't have to get into that, but yeah, thank you, Quentin, for reminding me that the 1980s were close to 50 years ago.
• 29:17
  Thrilling.
• 29:20
  I'm yeah, yeah, I'm I'm not I'm not sorry about that.
• 29:26
  I know you're not because you keep bringing it up over and over again.
• 29:29
  Every time we talk, um, you will mention something like that.
• 29:32
  I'm like, oh, okay.
• 29:34
  Um he's gonna keep going there, and I'm just gonna have to accept it.
• 29:37
  I guess this is where we're at.
• 29:40
  Well, you know, you get you stay in Texas long enough, you get the southern hospitality, but you also get something called sarcasm with most of us.
• 29:48
  Hey, listen, I'm very fluent in sarcasm, so I think that's why you know we get along so well, and I was such a perfect fit for me in Texas.
• 29:56
  But we we are rolling up on a hard break here, so we're gonna.
• 30:00
  Gonna come back.
• 30:00
  We're gonna talk a little bit about mushrooms and nature and plants and and Texas and all the things with my good friend Quentin Bynum.
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• 36:31
  If you're just joining us, I've been talking with holistic content creator Quentin Bynum.
• 36:36
  Let's jump right back in.
• 36:38
  Quentin, thank you again for being here.
• 36:40
  I'm loving this conversation so far.
• 36:43
  Well, thank you for having me here.
• 36:44
  Uh I really appreciate being able to talk about this more.
• 36:48
  I'm pretty sure my co-workers are very tired of me talking about it to them.
• 36:53
  Oh, listen, I'm excited.
• 36:54
  Quentin, share with me.
• 36:55
  This is his very first podcast, so I'm super excited that uh I have the honor of hosting him for the first time.
• 37:01
  I am certain it will not be your last podcast, that's for sure.
• 37:05
  Because there are people out there, Quentin, who are so hungry for this type of information that you're providing.
• 37:11
  And I will include in the show notes that's that will accompany um this episode once it goes to podcasts.
• 37:16
  I'm gonna link to some of the educational content that you've created.
• 37:20
  Um, you're very, very good at this.
• 37:22
  You have a uh real talent um and ability to kind of communicate this information in a useful way that people really can understand and wrap their head around.
• 37:31
  Not everybody has that gift, if you will.
• 37:37
  Well, I know for me, when it comes to speaking about you know, things like this.
• 37:43
  I'm very passionate about it.
• 37:44
  I'm very passionate about nature and what you know is going on around it.
• 37:50
  Yeah, it truly and it comes through.
• 37:52
  It comes through in everything that you do.
• 37:53
  You can and you can just feel that you're just being very authentic and real.
• 37:57
  Um, and you can you can literally feel your passion for what you're doing with you know nature and all of all of those things.
• 38:04
  But I think you know, many people are really curious about different herbs, the mushrooms, but also they might be afraid of kind of getting it wrong.
• 38:12
  How do you balance curiosity with safety?
• 38:18
  A lot of studying, and even then, you know, sometimes a lot of studying can only get you so far.
• 38:23
  Uh a good example of you will always need somebody if it becomes when it comes down to something that has poisonous look alike.
• 38:34
  I always recommend finding somebody who has more knowledge who has been doing it for X amount of years.
• 38:41
  Because I'm no expert.
• 38:43
  I'm you know, at the end of the day, I'm somebody who stumbled across a book.
• 38:47
  I'm somebody who you know was always involved with nature, but is just now over the last four years learning about what's medicinal and just this side of Texas.
• 39:00
  The a really good example of something that is very toxic, but has two different, you know, non-toxic plants that look just like it is poison hemlock and just water hemlock.
• 39:13
  Which will kill you very shortly.
• 39:16
  But in Texas, the two things that it looks like is our wild growing carrots and our elder berries around here.
• 39:25
  Oh wow.
• 39:26
  And I don't touch either one due to the fact of how similar it is to almost a tea.
• 39:35
  And if you get it wrong, that's it.
• 39:38
  Right.
• 39:38
  I mean, yes, there are you know parts of it that are terrifying, but one thing for me was taking that leap and just studying as much as I can.
• 39:47
  Some things are very obvious on what they are.
• 39:50
  Some aren't.
• 39:51
  I always recommend if you do not know what they are.
• 39:55
  Find somebody that has practice this and practices and practice this.
• 40:00
  So that you know, you don't get it wrong that they show you how to precisely tell the difference.
• 40:08
  Right, definitely.
• 40:08
  I mean, that and that's so important.
• 40:10
  You've got to be safety.
• 40:11
  I mean, no, certainly I encourage people to go out into forage and do all of the things, but really you've got to know what you're doing.
• 40:16
  I mean, there are books out there that can help you, and and like Quentin mentioned, kind of go if there's question, you know, bringing it to somebody who does has have that expertise in that area.
• 40:27
  We don't just want you kind of going in there and just eating whatever you whatever you find, because there are things that are uh dangerous and poisonous and can kill you instantly if you take it.
• 40:35
  So, you know, you please use caution.
• 40:38
  Uh, that'll be my little disclaimer here.
• 40:40
  Please use uh caution and common sense um if there's something that you don't know uh what it is and you were not able to easily identify it, or it's something that does have look-alikes, just use that extra caution and make sure that you're being uh as safe as you can be, because again, we've got to balance that curiosity with safety.
• 41:00
  We have to be smart about these types of things.
• 41:03
  Um, but you know, Quinta, from your perspective, what do you feel like is the biggest misconception that people have about medicinal plants and mushrooms?
• 41:13
  Well, I think I think for me, a lot of people think that for me when it comes to medicinal medicines, like you know, the turkey's tail, a lot of this is more along the lines of like preventatives.
• 41:31
  Uh there are some, like um, what would you call it?
• 41:36
  Cat's tail that in circumstances where you know you're hurt, make a great like on the go deal.
• 41:45
  So cat's tail, once it is ripened, brown, can be used as a filler in wounds.
• 41:55
  Yeah, it has it has properties that antibacterial properties in it.
• 42:02
  But before it before it ripens completely and it's still green across the board, you can actually eat the whole plant as long as you cook it, clean it and cook it.
• 42:14
  Wow.
• 42:15
  Yeah, I think that there um there are so many things.
• 42:19
  I could there's so many things that we could talk about.
• 42:22
  Um I really want to go over, you know, aside from the medicinal plants and mushrooms.
• 42:27
  I had a couple little notes here that I wanted to touch on because you also educate people about reptiles and wildlife, right?
• 42:36
  Right, reptiles are animals that often trigger fear in people, um, myself included.
• 42:42
  So do you think that that fear of nature is something that is learned?
• 42:49
  Uh for me, I absolutely believe it is something that's learned because from day one, I had no problem with snakes and lizards and turtles and all the creepy crawlies.
• 43:02
  I you know, I'm definitely one of those kids that grew up on Steve Irwin, and that also helped drive me to go out in nature more.
• 43:11
  Yeah.
• 43:12
  Actually, that's when that's what I was thinking about when I was watching your content.
• 43:15
  And I was like, this is like Steve Irwinesque, you know, who was God bless them.
• 43:19
  He was he was incredible, and um, he was just wonderful.
• 43:22
  But that's kind of exactly what I thought about when I was watching your videos because I thought of Steve Irwin.
• 43:29
  Well, and like people like that are what really influence you know, the younger generation to continue to be curious, and you know, when you look when you lose a voice like that, it leaves a really big gap.
• 43:42
  It does and um I I don't want to be C or want to be that voice that echoes, you know.
• 43:50
  There's still there's still hope to teach kids about the great outdoors instead of being you know tablet babies.
• 43:58
  Yes, absolutely.
• 44:00
  And I know that you use a lot of your photography and video um to put this information out there.
• 44:08
  How do you feel that that changes the way people receive the information compared to reading or kind of just being told what to believe?
• 44:15
  Like for me, I'm a very visual learner.
• 44:17
  So I think photography and video completely change the landscape for me.
• 44:22
  Do you do you feel like a lot of people that resonates with more people versus just kind of you talking?
• 44:29
  Absolutely, you know, it's one thing to read something in description on what it is, it's a whole nother aspect actually seeing it for you know, for what it is, you know, a lot of people take things at face value, and so when they they read about something like an oyster mushroom, and then they go out and they see one, it's really easy for them to still look past it.
• 44:52
  Yeah, you know, and the same thing with a lot of snakes, you know, they'll hear a ribbon snake is black and yellow with stripes from the head to toe or head to tail, where a coral snake is multicolored, but the two colors that stand out are black and yellow, and they think immediately that's a coral snake because you know, if they're just reading description, they're not seeing the difference.
• 45:16
  Yeah, and even though those are two drastically different snakes, people tend to really kind of just glance over books nowadays, you know, they kind of sight note it where our our attention span nowadays, especially my generation is I I had read something where it was maybe three seconds until you know they completely lose their attention span.
• 45:42
  And I'm not gonna lie, it's very true.
• 45:45
  It's it's very true.
• 45:46
  I probably have the attention span of a gnat these days.
• 45:49
  So I get it, yeah.
• 45:50
  You're you're right.
• 45:51
  And like all of these different, you know, viral videos, and we're scrolling our TikToks and all of all of these things, but yeah, we don't have the attention span to absorb this kind of information any longer.
• 46:02
  Um, so you've got to try to find ways to get it into these little bite-sized pieces that people can easily consume.
• 46:10
  Um, and I think you know, I a lot of it is just the overexposure to social media and to all of the distractions and the dopamine and all of the things that we just can't focus on anything.
• 46:20
  So it really makes learning a lot more difficult, I feel like.
• 46:25
  Absolutely.
• 46:26
  And you know, the first the first three seconds of every video has always come down to its hook.
• 46:32
  And you know, kind of giving a really good visual helps out.
• 46:36
  So having that better camera, having that, you know, great video.
• 46:40
  You can have a great video farther down the line, but that first beginning, that very beginning of the video needs to be perfect.
• 46:50
  And you know, I still have a very small following, and I'm totally okay with that.
• 46:55
  But getting those first three seconds is what kind of hooks are younger generation on on watching these videos, but videography is definitely helped out with people learning more, not just at face value.
• 47:12
  Yeah, but sorry, I just trailed off my neighbors are yelling.
• 47:16
  No, you're fine.
• 47:18
  You know, and I think I I don't anticipate your following staying small for very long.
• 47:23
  I will say that.
• 47:24
  Um, and there's nothing wrong with growing organically.
• 47:26
  I grew my following very, very organically.
• 47:29
  I'm not really one for um, I'm probably awful.
• 47:32
  I mean, I'll admit it, I'm awful at like, I don't care about the algorithms or you know, I create content when God puts something on my heart to share it.
• 47:42
  Um, I'm not one to put out content just for the sake of putting out content, and I know that that is kind of frowned upon in um a world that likes to refer to me as an influencer, which is a term that absolutely makes me cringe every single time I hear it, I hate it, I hate it.
• 47:58
  Um I think that influence is the byproduct of putting out good content, educational content.
• 48:07
  And if that influences people, then I think that's great.
• 48:09
  But I am not one of those people who aims to be a social media influencer, if you will.
• 48:15
  Um, again, makes me cringe every time.
• 48:17
  But my followers have grown very organically because I think it's it is because of the content that I choose to put out and that I put it out with some authenticity.
• 48:25
  And I think you're much the same way.
• 48:27
  And I can see, you know, your um following growing, and it may grow steadily over time, but I can see that it's going to grow because your work is so authentic, and you do put a lot of your heart and your passion into that.
• 48:39
  And um, and and that's the way to do it, you know.
• 48:42
  I I truly I believe in that.
• 48:44
  But do you feel like people are starting to respond to your content a little bit differently as time goes on?
• 48:50
  Are they asking more questions?
• 48:52
  Do they have more confidence in what you're putting out there and less fear about what the um the things you're talking about?
• 49:00
  Absolutely.
• 49:02
  Over the last I want to say five years working at the the bar you had met me at.
• 49:09
  I had a good handful of our regulars call me right after I got off work saying, hey, you know, there's a snake in this yard, hey, you know, there's a turtle, hey, there's this.
• 49:19
  And at first it was showing up to their house with a snake hook just in case you know it was venomous, because I do recommend, you know, not free handing a cotton mouth, but yeah, um, you know, I would 99% of the time.
• 49:35
  I've maybe caught a handful of cotton mouths in my my lifetime, and I've caught only two coral snakes.
• 49:42
  But 99% of the time, it's a non-venomous snake.
• 49:46
  So, you know, it gives me the best opportunity to grab said snake by hand and show them, let them pet the snake, let them see it in great detail so they know what you know what they see next time is.
• 50:00
  Isn't you know a cotton mouth or isn't you know this or that?
• 50:03
  It is this snake.
• 50:05
  And you know, in this side of Texas, people say, well, you know, there's always a thousand cotton mouths around here.
• 50:12
  I've seen ten cotton mouths in my whole life.
• 50:15
  Um, and I'm out in nature as often as I am.
• 50:20
  Most of the snakes I see are just different kinds of water snakes, which though non-venomous, their fight sucks.
• 50:30
  Yes, yes.
• 50:33
  Well, I think no matter what snake I see, it's gonna look on ominous to me.
• 50:37
  Like, I don't, I don't care if it's venomous or whatever, I'm gonna just be like, no, I it's it's I'm I'm not gonna want to like snuggle with it or anything.
• 50:44
  Um, but you know, but yeah, like looking at content like you have, maybe watching some videos and feeling more comfortable.
• 50:51
  Not every snake is a threat.
• 50:54
  Do they have any benefit?
• 50:57
  Like what do they do to enrich our planet?
• 51:00
  I guess is my question.
• 51:01
  So even our venomous snakes have benefits, but when I say like the benefit the standard benefits with most snakes, it's just regulation on like rodent population, especially with how many farms are around where I'm at rodent population control is a huge thing.
• 51:19
  And the fact that so many farmers, you know, brag about popping, you know, snakes here or there, I find it very strange when they start complaining about the rodent issue.
• 51:29
  Right.
• 51:30
  But uh Venomous Snakes, uh I forgot the research paper that it was over, but there has been research over cotton mouths, or not cotton mouths, copperheads, their venom having potential of helping out with breast cancer.
• 51:48
  Really?
• 51:49
  That's interesting.
• 51:51
  Absolutely.
• 51:51
  I need to go read that paper again.
• 51:54
  But you know, the every snake has a purpose, every mosquito has a purpose.
• 52:00
  And I know sometimes even though it comes off as an inconvenience for us, yeah.
• 52:04
  You know, it's just a part of nature.
• 52:07
  It's really just you know, seeing it, accepting it, not so much agreeing with it, and just walking away.
• 52:14
  If you have a problem with it, that is.
• 52:17
  You know, and I think you're right.
• 52:18
  Like we we look at things like, oh, that's an inconvenience thing.
• 52:22
  But you're right, like like God's perfect design for nature for this world.
• 52:27
  Like we all have a purpose.
• 52:28
  Every human being has a purpose and a calling on their life, and so too does every you know creature that walks or crawls or slithers or whatever it is across our land.
• 52:40
  They there's a purpose there for them.
• 52:42
  Um, whether we see it or we directly benefit from it or not, it's all part of God's incredible design.
• 52:50
  And he is the greatest, the great architect and greatest architect there ever was or ever will be.
• 52:55
  So who am I to question why God put flithering snakes on this earth?
• 52:59
  You know, there's a absolutely one of one of my favorite sayings uh that uh I hear from uh a group that I'm with is you know God, there is oh shoot, I forgot it now.
• 53:15
  It's basically uh nothing in God's world happens by mistake, and you know that's something that keeps clicking every time, you know, it's something inconveniences me.
• 53:28
  But no, absolutely not, you know, everything happens for a reason.
• 53:34
  And you know, it's it's not in our control, it's in his absolutely and uh no.
• 53:42
  I definitely feel like teaching people, even though like you know, I always wanted to be herpetologist when I was a kid growing up, you know, teaching them just through maybe some social media videos.
• 53:54
  That that kind of makes me feel better, and watching people actually go out and actually starting to learn about this, it really warms my heart.
• 54:05
  In fact, one of the guys that I knew that was always afraid of snakes that just a few years back had you know sent me a video of a water snake on his front porch, and he's like, What is it?
• 54:16
  And I told him exactly what it was plain belly water snake, non-venomous, he's just sunny then.
• 54:21
  Just let him be and he'll leave.
• 54:23
  Yeah.
• 54:24
  And this like just a few months ago, he had reached out and said, Hey, Quinn, I got a surprise for you.
• 54:30
  And he sent me a picture with his very first pet snake, and I was just thrilled to see that the growth in just one individual.
• 54:37
  That's amazing.
• 54:38
  I love that.
• 54:39
  Well, I can't believe it.
• 54:40
  We're almost out of time.
• 54:41
  That went by really, really quickly.
• 54:43
  It always does.
• 54:44
  Um, but this in our last couple of minutes here.
• 54:46
  If you would share with my listeners where they can find your work, I will of course include any links that you want to share with me.
• 54:52
  I will include those in the show notes that will accompany this episode when it goes to podcast.
• 54:57
  Um, but where is there any uh where that they can follow your work?
• 55:02
  Oh, this one's super easy.
• 55:04
  It is Quentin Bynum on any platform, such as Instagram, Facebook, TikTok, uh you'll or even YouTube, just Q-U-I-N-T-E-N BY NUM.
• 55:20
  It's super simple.
• 55:21
  There's no weird usernames, just my name.
• 55:25
  So Quentin Bynum, no spaces at whatever platform, TikTok, Facebook, Instagram, whatever or whatever it's called now.
• 55:32
  I I can't call Twitter X.
• 55:34
  I just am so old.
• 55:35
  Anyway, I can't come to the city.
• 55:38
  I don't have Twitter.
• 55:39
  I do need I do need to set that up.
• 55:41
  No, it's X, you know, it's not Twitter anymore.
• 55:44
  Let's get with the times, Quentin.
• 55:46
  Oh no.
• 55:47
  Well, thank you so much for being here.
• 55:49
  I've really enjoyed talking with you and learning more about what you're doing in this incredible content that you're creating.
• 55:54
  I do encourage my listeners to follow his work, watch what he's doing.
• 55:58
  And like I said, he he's he's got a small following.
• 56:01
  I see that growing uh really steadily because his his um his content is is really valuable, and I hope you'll check it out.
• 56:09
  Quentin Bynum, thank you so much for joining me today.
• 56:13
  Thank you so much.
• 56:14
  And that is all the time that we have for today, friends.
• 56:17
  But remember, we are here on the air five days a week, Monday through Friday at 10 a.m.
• 56:22
  Eastern with a different nurse host daily.
• 56:24
  You can also catch the encore at 11 p.m.
• 56:27
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• 56:28
  Please be sure to tune in and listen to myself and these courageours.
• 56:33
  As we walk you through all of these hot topics, we will empower you with information and education.
• 56:39
  We will advocate and we will stand in the gap for you because we are nurses and this is what we do.
• 56:44
  I'm your host, Nurse Kimberly Overton, and you can find me here every Wednesday morning at 10 a.m.
• 56:50
  Eastern.
• 56:50
  Until next time, be safe, be well, and God bless.
• 56:55
  Remember, we are in a war for truth.
• 56:58
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• 57:03
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• 57:08
  It's time and this is time and this.