Latest / Garden America Saturday / Thanksgiving Week Garden Chat with Bryan and Tiger [112225]

Transcript

Thanksgiving Week Garden Chat with Bryan and Tiger [112225] · Garden America Saturday

• 0:00
  Speaker 1: Welcome to Garden America, the country's most listened to gardening show,
• 0:04
  Speaker 1: where we talk about gardening, horticulture, landscaping, and more. In fact,
• 0:08
  Speaker 1: we'll discuss anything that has to do with growing plants
• 0:11
  Speaker 1: and keeping your yard in tip top shape. Now here
• 0:14
  Speaker 1: are your hosts, Brian Maine, John Bagnasco, and Tiger Palafox
• 0:18
  Speaker 1: on the Garden America Radio and Media Network.
• 0:22
  Speaker 2: Well, good morning, and welcome to Garden America. We are
• 0:24
  Speaker 2: broadcasting it once again live. Well it's live right now,
• 0:28
  Speaker 2: but if you're listening to this show pre recorded, then
• 0:30
  Speaker 2: it would be a pre recorded show that makes a
• 0:32
  Speaker 2: lot of sense. But as of right now, we are live.
• 0:34
  Speaker 2: I'm Brian made along with Tiger Palafox, and we are
• 0:36
  Speaker 2: back in Tiger's backyard. Last week it was John Begnasco's library.
• 0:41
  Speaker 2: This week we brought the show south by about what
• 0:44
  Speaker 2: would you say, forty miles fifty miles south?
• 0:46
  Speaker 3: Yeah, yeah, pretty much right on right when I planned
• 0:48
  Speaker 3: to get into the GPS, I think it says forty
• 0:50
  Speaker 3: five miles.
• 0:51
  Speaker 2: So it's a forty minute trip give or take to
• 0:54
  Speaker 2: John's house.
• 0:55
  Speaker 3: Yeah from here, yeah, and you know, and it's funny
• 0:57
  Speaker 3: driving up to John's house. You know, you go over
• 1:00
  Speaker 3: these peaks and then down into these valleys valleys, and
• 1:04
  Speaker 3: there's fog and then there's sun. And yeah, it's an
• 1:08
  Speaker 3: interesting drive out there.
• 1:09
  Speaker 2: And it was raining last weekend too. Yeah, that's right
• 1:11
  Speaker 2: all the way there and back. Yeah, they predicted rain
• 1:14
  Speaker 2: all week every day. That never happened. I think it
• 1:16
  Speaker 2: happened a couple of times. Yesterday rained in the morning
• 1:19
  Speaker 2: pretty good. But now it's supposed to be just cloudy
• 1:21
  Speaker 2: and maybe a little rain here and there, but other
• 1:24
  Speaker 2: than that, we're into winter and and.
• 1:26
  Speaker 4: Like you said, actually it'll stay cool for this week.
• 1:29
  Speaker 3: Like you say, there's no real rain projected or anything,
• 1:31
  Speaker 3: but it's not gonna Sometimes in San Diego you can
• 1:35
  Speaker 3: go rain one day, the next day it's eighty five
• 1:38
  Speaker 3: degrees and then it's sunny for the next weekend.
• 1:41
  Speaker 5: I know.
• 1:41
  Speaker 2: It's interesting because you would think that it would be
• 1:43
  Speaker 2: very easy to predict the weather here, and yet they're
• 1:47
  Speaker 2: wrong so many, so many times. Yeah, I think you're
• 1:50
  Speaker 2: better off where it's cold, where it's gonna snow today,
• 1:54
  Speaker 2: and it snows.
• 1:55
  Speaker 3: And I wonder, I wonder what that is, because you know,
• 1:58
  Speaker 3: along the calif fouriar coastline and up into the northern
• 2:02
  Speaker 3: part of the United States too, and on the on
• 2:04
  Speaker 3: the west coast, we have a lot of mountain ranges.
• 2:06
  Speaker 3: We have a lot of terrain changes, which I wonder
• 2:11
  Speaker 3: because of that, if it plays with the weather more
• 2:14
  Speaker 3: unlike Kansas, where it's just flat and they can be like,
• 2:18
  Speaker 3: you know what, there's not going to be a lot
• 2:19
  Speaker 3: that's going to disrupt the storm as it moves across.
• 2:22
  Speaker 3: And so I wonder if it's easier to predict in
• 2:25
  Speaker 3: those areas than it is in California because of our terrain.
• 2:29
  Speaker 2: Yeah, and we have a lot of microclimates, because first
• 2:32
  Speaker 2: of all, you have the beach, then you have the coast,
• 2:35
  Speaker 2: then you have inland, then you have the mountains, and
• 2:38
  Speaker 2: then you have the desert, and that's all within San
• 2:40
  Speaker 2: Diego County, right, all that goes and it can be
• 2:43
  Speaker 2: so different depending upon where you are. I just get
• 2:46
  Speaker 2: a kick out of the fact that, like you said,
• 2:47
  Speaker 2: it could be eighty five one day, the next day
• 2:49
  Speaker 2: down to sixty it's going to rain. It didn't rain.
• 2:52
  Speaker 2: They didn't predict rain. Oh guess what it rained? Yeah,
• 2:55
  Speaker 2: you know, And they have all this equipment satellite maps
• 2:57
  Speaker 2: and everything else these days all digital, and yet you
• 3:00
  Speaker 2: never know what you're gonna get.
• 3:01
  Speaker 4: Yeah, and I think that's why.
• 3:03
  Speaker 3: You know, back, you know, many many years ago, when
• 3:08
  Speaker 3: you were a California or Western gardener, you lived by
• 3:11
  Speaker 3: the Sunset Western Garden Books because it did take those
• 3:15
  Speaker 3: regions and break them down into their specific micro climates
• 3:18
  Speaker 3: for you very well, where the USDA map that everybody
• 3:21
  Speaker 3: else lived by was very general. Sure, that's because you know,
• 3:25
  Speaker 3: the whole state of Idaho was like three different zones.
• 3:30
  Speaker 3: You know, where California, like you just mentioned, you have
• 3:34
  Speaker 3: seven zones, all within twenty minutes of each other. Absolutely,
• 3:38
  Speaker 3: so you know, makes a big difference. But hey, you know,
• 3:41
  Speaker 3: this is our Thanksgiving show.
• 3:43
  Speaker 4: It's Thanksgiving, This is Thanksgiving.
• 3:45
  Speaker 3: This is gonna be the last time we talked to
• 3:47
  Speaker 3: our listeners and viewers before Thanksgiving. So happy Thanksgiving everybody
• 3:51
  Speaker 3: out there. I hope you guys are going to have
• 3:53
  Speaker 3: a great holiday. The next time we will chat with
• 3:55
  Speaker 3: you will be after Turkey Day. You'll be well stuffed
• 3:59
  Speaker 3: in fed and uh, you know, be ready to go around.
• 4:02
  Speaker 2: To Speaking of that, I know it was in the newsletter.
• 4:06
  Speaker 2: Some people may be asking Where's John? Where's John? You know?
• 4:09
  Speaker 2: Quite frankly, we don't know.
• 4:11
  Speaker 4: Yeah, we don't know where he is right now.
• 4:14
  Speaker 2: John is in Idaho visiting his daughter, his grandkids and
• 4:19
  Speaker 2: extended family for the next couple of weeks. So he's
• 4:22
  Speaker 2: gone today, end next week.
• 4:23
  Speaker 3: Yeah, yeah, he'll be. He'll be visiting some family. We're
• 4:26
  Speaker 3: you know, and and we're going to try to punch
• 4:28
  Speaker 3: in with him in a little bit. We'll see if
• 4:29
  Speaker 3: we'll see if we can connect. If he ever answers
• 4:31
  Speaker 3: our text.
• 4:32
  Speaker 2: Not enough that we have various technical problems, We're going
• 4:34
  Speaker 2: to go one step further and try to bring John
• 4:36
  Speaker 2: onto the show's via the phone through the board.
• 4:38
  Speaker 4: We're all about pushing in the envelope exactly.
• 4:41
  Speaker 3: You know, this is what we do. We push the
• 4:44
  Speaker 3: envelope for our listeners.
• 4:45
  Speaker 2: Kind of like being part of NASAU. Yeah. I don't
• 4:48
  Speaker 2: know if the rocket's going to make it or not show.
• 4:50
  Speaker 2: We did the math. It should work, it should work.
• 4:53
  Speaker 2: So we hope everyone's having a good weekend so far.
• 4:56
  Speaker 2: What I mentioned to you, and I'm looking at you
• 4:58
  Speaker 2: Plumri as well. My par still blooming, still looks good. Yeah,
• 5:02
  Speaker 2: I'm kind of I'm like don't you want to go
• 5:04
  Speaker 2: to sleep, don't you want to take a break. And
• 5:06
  Speaker 2: we're still getting rain, We're getting a lot of moisture.
• 5:09
  Speaker 2: But I would imagine that kind of water is good
• 5:11
  Speaker 2: for it.
• 5:11
  Speaker 3: Oh, we've talked about this before in the program where
• 5:14
  Speaker 3: rain water is very different than you know, irrigation water.
• 5:17
  Speaker 3: I mean, number one, it's full of oxygen, it's full
• 5:20
  Speaker 3: of all kinds of wonderful minerals. You know, it doesn't
• 5:23
  Speaker 3: have things like fluoride and chlorine, and you know the
• 5:27
  Speaker 3: salts that are in our filtered water. For plants, you
• 5:30
  Speaker 3: see an amazing reaction and what it does into the
• 5:34
  Speaker 3: soil then too, is it helps dilude all those chemicals,
• 5:37
  Speaker 3: helps you know, filter out some of that stuff. And
• 5:40
  Speaker 3: you know, just the plants react to it. You know
• 5:42
  Speaker 3: the plant and you know when when you put a
• 5:45
  Speaker 3: plant out in the rain and it washes it off,
• 5:46
  Speaker 3: you don't get the white spots on the plant.
• 5:48
  Speaker 4: Yeah, it's just a nice clean lip.
• 5:50
  Speaker 2: I'm amazed because most of us, if not all of us,
• 5:54
  Speaker 2: we use irrigation water, We use water out of the hose.
• 5:58
  Speaker 2: I'm amazed at plants even do as well as they
• 6:01
  Speaker 2: do based upon the kind of water we're giving them.
• 6:03
  Speaker 3: Yeah, right, because it's just full of all those things
• 6:06
  Speaker 3: that we want to clean the water with, so that
• 6:08
  Speaker 3: way we can have it.
• 6:09
  Speaker 2: You know.
• 6:09
  Speaker 3: I was amazed in New York City their aqueduct system,
• 6:15
  Speaker 3: their water system was so efficient, so well designed, and
• 6:19
  Speaker 3: that they had these lakes up up at a higher
• 6:23
  Speaker 3: elevation that would get fed into these pipes and without
• 6:27
  Speaker 3: any kind of pumping system.
• 6:28
  Speaker 4: Gravity it was just gravity.
• 6:30
  Speaker 3: It would bring it up like six or seven stories
• 6:34
  Speaker 3: into buildings. And because this water was so plentiful and
• 6:38
  Speaker 3: it was so clean already, they didn't even really have
• 6:42
  Speaker 3: filter systems, they didn't process it. It was almost just
• 6:45
  Speaker 3: like they had this you know, natural rain water, and
• 6:48
  Speaker 3: then they fed it into the city and it was
• 6:50
  Speaker 3: like that for many, many years.
• 6:52
  Speaker 2: Some of the cleanest water I ever drank went to
• 6:54
  Speaker 2: the I went to Northern Arizona University. Oh yeah, in Flagstaff.
• 6:58
  Speaker 2: So you're looking at about seven thousand foot altitude. You've
• 7:02
  Speaker 2: got the peaks, it's forest, it's beautiful country.
• 7:05
  Speaker 4: It's volcanoes, volcanic like one.
• 7:08
  Speaker 2: Of the one of the one of the largest volcanic
• 7:10
  Speaker 2: areas in North America. That said, the water that came
• 7:14
  Speaker 2: out of the sink, was like, wow, so good, It's
• 7:18
  Speaker 2: just so good. Yeah. Here, you know, we've always had
• 7:21
  Speaker 2: a water situation here, a water problem in southern California.
• 7:24
  Speaker 2: Who's where we gonna get the water from the Colorado
• 7:27
  Speaker 2: River La. No, everyone's very protective of their water. Yeah.
• 7:31
  Speaker 3: And all our water is all processed, it really is.
• 7:35
  Speaker 3: We don't have natural water, you know, so that's why
• 7:38
  Speaker 3: that's why it tastes the way it does. That's why
• 7:40
  Speaker 3: the plants respond the way they do, is it's all
• 7:43
  Speaker 3: processed water. So, you know, I wanted to you know,
• 7:49
  Speaker 3: for those of you that are listening, you know, we're
• 7:51
  Speaker 3: set up out here in my backyard. But I brought
• 7:53
  Speaker 3: out the pumpkins because of Thanksgiving. Sure, a little bit
• 7:56
  Speaker 3: of the focus I wanted this show. If you read
• 7:58
  Speaker 3: the newsletter, John focused on pomegranates. Yep, it's a very
• 8:03
  Speaker 3: important We'll get into that in a little bit, but
• 8:05
  Speaker 3: also pumpkins. Why why pumpkins? What's the deal behind it?
• 8:09
  Speaker 2: Is the history? A history I told you last couple
• 8:12
  Speaker 2: of years. You know, we bought a pumpkin, we didn't
• 8:14
  Speaker 2: carve it and put it outside the front door. Yeah,
• 8:17
  Speaker 2: until March yeah, you know what. Okay, time for you
• 8:20
  Speaker 2: to go, buddy exactly.
• 8:21
  Speaker 3: So we're gonna talk a little bit about pumpkins, but
• 8:23
  Speaker 3: we're also here to answer your guardian questions.
• 8:26
  Speaker 2: Do you have any questions, anybod anybody tuned in right now?
• 8:28
  Speaker 2: That's curious to what. No, everybody at the moment.
• 8:31
  Speaker 3: It's just kind of staying hi, good morning to us,
• 8:34
  Speaker 3: you know, so you know everything's going pretty well, but
• 8:36
  Speaker 3: no questions yet.
• 8:38
  Speaker 2: You know, Dana hasn't checked in yet. You know what
• 8:39
  Speaker 2: that means.
• 8:41
  Speaker 4: She is this is a cozy morning.
• 8:45
  Speaker 2: Goes back to bed. It is a cozy morning.
• 8:47
  Speaker 3: So this is one of those mornings that you wake up,
• 8:48
  Speaker 3: you look outside, it's still a little overcast, a little cloudy,
• 8:51
  Speaker 3: and you're like, you know.
• 8:51
  Speaker 4: What, I can I can lay down for a little longer.
• 8:54
  Speaker 2: You know what we've got People can't see this. We
• 8:57
  Speaker 2: have heaters or one heater in front of us. And
• 9:00
  Speaker 2: prior to the show, when I was talking to you,
• 9:03
  Speaker 2: I went up to the heater, turned my back facing
• 9:05
  Speaker 2: you and you said, hey, your back is smoking.
• 9:08
  Speaker 4: Yeah I was.
• 9:09
  Speaker 2: I guess I got a little too close. I thought
• 9:10
  Speaker 2: you were gonna lie on fire. I did. Yeah, I
• 9:13
  Speaker 2: would have I would have rolled. Yeah, exactly. So I
• 9:16
  Speaker 2: got a bit about a minute and a half until
• 9:18
  Speaker 2: the next break.
• 9:18
  Speaker 3: Okay, let me do the quote of the week the break.
• 9:22
  Speaker 3: Here we go, good time, and all right, let us
• 9:26
  Speaker 3: be grateful to the people who make us happy. They
• 9:30
  Speaker 3: are the charming gardeners who make our souls blossom. And
• 9:35
  Speaker 3: that's by Marcel Proust. And and you know that is
• 9:39
  Speaker 3: so true because you know when you walk outside and
• 9:41
  Speaker 3: you see flowers that are in bloom, they make you happy.
• 9:44
  Speaker 3: And you know the people that make you happy, they
• 9:48
  Speaker 3: are the blossoms of your life.
• 9:49
  Speaker 2: When I arrived this morning, you were happy?
• 9:51
  Speaker 4: Was I good?
• 9:53
  Speaker 2: Smiled? Yeah? You know, yeah, that's a that's a good quote.
• 9:56
  Speaker 2: And it's like it's it's so true. I mentioned a
• 10:00
  Speaker 2: few minutes ago we were talking about the weather and stuff.
• 10:02
  Speaker 2: I said, we're into winter. I meant fall. Winter is
• 10:04
  Speaker 2: not officially until I think December twenty second, is that
• 10:07
  Speaker 2: what it is? I think somewhere, so we're still fall.
• 10:10
  Speaker 3: Yeah, this is fall, and then San Diego winter is
• 10:13
  Speaker 3: mid January, last last until about the end of February,
• 10:16
  Speaker 3: and then spring.
• 10:17
  Speaker 2: But I'll tell you what though, just like it stays
• 10:20
  Speaker 2: very warm all the way through. Sometimes the beginning of
• 10:23
  Speaker 2: November it stays cold right into June. Yeah, yeah, you
• 10:26
  Speaker 2: know day Gray June gloom. Okay, Timing wise, I think
• 10:30
  Speaker 2: we'll take our first break as you just joining us,
• 10:32
  Speaker 2: So welcome those on BIS Talk Radio. John is off
• 10:36
  Speaker 2: for the next couple of weeks, myself, Brian Maintiger, Pella Fox,
• 10:39
  Speaker 2: do stay with us. It is open phones as well
• 10:41
  Speaker 2: as the subject we deal with this morning, So whatever's
• 10:44
  Speaker 2: on your mind, and I'm talking to those on Facebook
• 10:46
  Speaker 2: Live of course that said got to take a break,
• 10:48
  Speaker 2: and I want to thank our major sponsor fort Alone
• 10:50
  Speaker 2: as so we take a break for BIS Talk Radio.
• 10:52
  Speaker 2: Back after these messages BIS Talk Radio and Facebook Live
• 10:56
  Speaker 2: here on Guarden America.
• 11:06
  Speaker 5: Welcome back to the Garden America Radio Show with Brian,
• 11:09
  Speaker 5: John and Tiger.
• 11:11
  Speaker 2: Go back from the break here on Garden America. Brian Maine,
• 11:14
  Speaker 2: Tiger Palafox. Yes, we know that one of our camera
• 11:17
  Speaker 2: angles has us a bit into the shadows, kind of
• 11:20
  Speaker 2: a silhouette kind of a thing going here, so we'll
• 11:22
  Speaker 2: continue to work on that. I like that the other
• 11:24
  Speaker 2: camera though, the lighting seems to be a little bit better,
• 11:26
  Speaker 2: so as we continue. We welcome your questions, your comments
• 11:30
  Speaker 2: here on Garden America as we experience the changing of
• 11:35
  Speaker 2: the season, whether in many areas changing right now across
• 11:38
  Speaker 2: southern California and of course across the country for that matter.
• 11:45
  Speaker 3: When it changes right now for you in this sense
• 11:49
  Speaker 3: of we're coming out of summer, we're going into fall,
• 11:53
  Speaker 3: mid fall, everything around you is kind of changing in
• 11:57
  Speaker 3: the sense of, you know, decor what is the thing
• 12:01
  Speaker 3: that you look forward to the most as we make
• 12:05
  Speaker 3: this change.
• 12:06
  Speaker 2: Is it the food?
• 12:09
  Speaker 4: Is it the cool weather? Is it the holidays?
• 12:15
  Speaker 2: Like?
• 12:15
  Speaker 4: What do you look forward to?
• 12:16
  Speaker 2: Well, a little bit of everything you mentioned. I think
• 12:19
  Speaker 2: just the fact that it's jacket weather. We got to
• 12:21
  Speaker 2: put a jacket on, maybe turn the heat on for
• 12:24
  Speaker 2: ten minutes in the house. Yeah, just it seems to
• 12:27
  Speaker 2: be more cozy. It just seems, you know, it does
• 12:29
  Speaker 2: get darker earlier. You know, seven o'clock seems like ten
• 12:32
  Speaker 2: pm all of a sudden. I just like this time
• 12:34
  Speaker 2: of the year, just you know, we've had the warm weather.
• 12:38
  Speaker 2: You know, of course there's a hustle bustle to the
• 12:41
  Speaker 2: season for obvious reasons, Thanksgiving and Christmas. But it's a
• 12:45
  Speaker 2: different hustle bustle than it is during the summertime. You know,
• 12:49
  Speaker 2: they're both both can be very busy times of the year.
• 12:51
  Speaker 2: But there's just something a little bit different about this
• 12:54
  Speaker 2: time of the year, and we don't get all caught
• 12:56
  Speaker 2: up in the stress and having to buy gifts and
• 12:59
  Speaker 2: make sure if this happens and that happens. I think
• 13:02
  Speaker 2: if you go into it with you know, more or
• 13:03
  Speaker 2: less a casual latitude and not put so much pressure
• 13:06
  Speaker 2: on yourself, you know, this time of the year. Yeah,
• 13:08
  Speaker 2: because you know, you know the commercials say you've got
• 13:10
  Speaker 2: to go out and buy Black Friday. Bye, you got
• 13:13
  Speaker 2: to get to it now, this sale, this sale. We
• 13:15
  Speaker 2: don't get caught up in that, and as a result,
• 13:17
  Speaker 2: I think it's a little more peaceful around the main household.
• 13:21
  Speaker 2: We don't have kids either. You've got kids, so there's
• 13:23
  Speaker 2: different responsibilities. Yeah.
• 13:25
  Speaker 3: I mean, obviously with the kids, you kind of fall
• 13:27
  Speaker 3: into the whole Christmas thing where you know, they start
• 13:29
  Speaker 3: thinking about like presents and gifts and things like that.
• 13:32
  Speaker 4: I really like just the food though.
• 13:35
  Speaker 3: Like when I when we're changing right now, I feel
• 13:38
  Speaker 3: like when you go into restaurants right now, you see
• 13:40
  Speaker 3: these different menu items on there. I like the idea
• 13:44
  Speaker 3: that you know, in what five days from now, we're
• 13:48
  Speaker 3: going to have a day where we just get to eat.
• 13:51
  Speaker 2: And you'll be eating out instead of cooking in there.
• 13:53
  Speaker 3: Oh yeah, this is this is even the better part.
• 13:55
  Speaker 3: I was talking to a friend about this, because we're
• 13:57
  Speaker 3: we do We're going to a buffet. My family's going
• 13:59
  Speaker 3: to a buffet, all going there. We're gonna eat, we're
• 14:01
  Speaker 3: gonna hang out. But then we all get to just
• 14:03
  Speaker 3: go home and relax afterwards and dishes and it's you know,
• 14:07
  Speaker 3: we rotate. So sometimes it's at my house, sometimes my sister,
• 14:10
  Speaker 3: sometimes my parents, sometimes my wife's family. And you know
• 14:13
  Speaker 3: that that's always a lot, right whenever you're having people
• 14:15
  Speaker 3: over or whenever you're going somewhere. It's always like a
• 14:20
  Speaker 3: thing which is fun to do every once in a while,
• 14:21
  Speaker 3: but everyone wants nice to have that break. So this
• 14:25
  Speaker 3: year is the break year and we get to just
• 14:27
  Speaker 3: go and enjoy it.
• 14:28
  Speaker 2: How many people? Uh, ten? Ten party of ten, Pella
• 14:33
  Speaker 2: Fox party of ten exactly?
• 14:35
  Speaker 4: You know, yeah, two hours limit at the buffet, really,
• 14:39
  Speaker 4: that's what they say.
• 14:40
  Speaker 2: Oh so you can't sit there for five hours and eat?
• 14:44
  Speaker 3: Nope, they start the clock on you. Do they really
• 14:47
  Speaker 3: I don't know. I don't know how serious they are.
• 14:48
  Speaker 3: They do put that in the well, I think marketing the.
• 14:51
  Speaker 2: Ad though, they'll keep an eye on you.
• 14:52
  Speaker 4: Yeah, if you're staying there too long, some people, Yeah,
• 14:55
  Speaker 4: you got to get moving people.
• 14:57
  Speaker 3: But but but the reason why I wanted to bring
• 15:02
  Speaker 3: that up is, you know, we talked about in we
• 15:06
  Speaker 3: were talking about pomegranates. So let's talk a little bit
• 15:08
  Speaker 3: about the pomegranate first. See if there's any questions that
• 15:11
  Speaker 3: come in via our Facebook chat.
• 15:14
  Speaker 2: So what about the pomegranate? Is it as healthy as
• 15:17
  Speaker 2: people claim that it is?
• 15:18
  Speaker 3: I feel it is even more healthy. I'm trying to
• 15:21
  Speaker 3: do four things at once. Sorry, So you know, pomegranates
• 15:26
  Speaker 3: are an excellent fruit in general, because.
• 15:32
  Speaker 4: Oh, there's so much stuff going on. Let me let
• 15:34
  Speaker 4: me just touch on this.
• 15:35
  Speaker 3: Yeah, yeah, go ahead, Okay, So the pomegranates are excellent
• 15:37
  Speaker 3: fruit because any type of fruit that can give us food,
• 15:43
  Speaker 3: any any kind of plant that can give us food
• 15:45
  Speaker 3: with very little care, water, or problems, is going.
• 15:49
  Speaker 4: To be very valuable.
• 15:50
  Speaker 2: Right.
• 15:50
  Speaker 3: This is why all lives, you know, This is why pomegranates,
• 15:54
  Speaker 3: This is why some of these fruit that are that
• 15:57
  Speaker 3: are so popular out there in the world have been
• 16:01
  Speaker 3: where they haven't been through time with us, because if
• 16:04
  Speaker 3: we can grow them and they don't get affected by
• 16:07
  Speaker 3: weather very much or plagued by disease or pests. You know,
• 16:12
  Speaker 3: they didn't have the disease controlled. They didn't have irrigation
• 16:15
  Speaker 3: back you know when when they were developing nations, and
• 16:19
  Speaker 3: pomegranates was one of those plants that can just grow
• 16:21
  Speaker 3: in a very low water, hot environment. But they provide
• 16:26
  Speaker 3: you a wonderful new tree.
• 16:27
  Speaker 2: You're saying they're low maintenance in terms, they're not susceptible
• 16:30
  Speaker 2: to a lot of disease exactly. And and and that's important, right, Yeah,
• 16:34
  Speaker 2: that that plague other other plants and other other fruits
• 16:37
  Speaker 2: and so on and so forth. Now I know olives,
• 16:40
  Speaker 2: that's a heck of a process from an olive tree
• 16:43
  Speaker 2: to your table, right, yeah, And aren't correct me if
• 16:46
  Speaker 2: I'm wrong here. Depending upon how and olive is treated,
• 16:51
  Speaker 2: they're poisonous, right.
• 16:54
  Speaker 4: So olives of fruit are not poisonous.
• 16:58
  Speaker 3: The tree could be poisonous itself, but you know, for
• 17:03
  Speaker 3: the most part, like you're saying, there's a process to olives, right,
• 17:07
  Speaker 3: it's not just usually you take it off the fruit,
• 17:09
  Speaker 3: and you know that that's not a common practice. Or
• 17:12
  Speaker 3: pomegranate is something you just take off the fruit, you
• 17:16
  Speaker 3: eat it. It's got it's full of nutrients, antioxidants, it's
• 17:20
  Speaker 3: it's actually got some water in there. So it's a
• 17:23
  Speaker 3: very valuable fruit for people that live in a dry,
• 17:25
  Speaker 3: hot environment. And so you know, you know the history
• 17:29
  Speaker 3: of pomegranate and how it's traveled around the world and
• 17:32
  Speaker 3: become how important it is is because of how it
• 17:36
  Speaker 3: grows and where it grows. The modern use of pomegranate,
• 17:43
  Speaker 3: I think is kind of interesting because because we don't
• 17:46
  Speaker 3: need as many plants like that today, meaning we have irrigation,
• 17:50
  Speaker 3: we have pest control, we have the ability to grow
• 17:53
  Speaker 3: bananas and do all this other fun stuff. I think
• 17:56
  Speaker 3: it's fallen out a little bit. But the importance of
• 17:57
  Speaker 3: the fruit so there, because like we said, that's very
• 17:59
  Speaker 3: valuable antioxidants, minerals.
• 18:01
  Speaker 2: What about sugar content people? You know, some people are like, yeah,
• 18:03
  Speaker 2: they got a lot of sugar this fruit or that fruit.
• 18:06
  Speaker 2: Bananas are high in sugar. What about the pomegranate?
• 18:09
  Speaker 3: So you know, with that like it's it's I think
• 18:13
  Speaker 3: that it's not. I mean, you you probably know more
• 18:16
  Speaker 3: than me because you've been watching you know, your sugar intake,
• 18:20
  Speaker 3: and you know, compared to some of the other ones,
• 18:22
  Speaker 3: I think it's low in sugar.
• 18:23
  Speaker 4: But I mean I'm not sure, do you.
• 18:25
  Speaker 2: Well, no, I'm gonna but that's something I'm gonna look
• 18:27
  Speaker 2: up or research after the show or if anybody else knows.
• 18:30
  Speaker 2: Maybe you know, somebody listening can tell us more about
• 18:33
  Speaker 2: the pomegranate in terms of sugar content, so on and
• 18:36
  Speaker 2: so forth. Now again, you know, getting your sugar from
• 18:39
  Speaker 2: fruit is different from you know, C and H processed sugar. Yeah,
• 18:42
  Speaker 2: you know, it's two different things completely, and you do
• 18:45
  Speaker 2: need sugar in your in your diet. But yeah, I'm
• 18:48
  Speaker 2: watching the sugar and have been, you know, for a while.
• 18:51
  Speaker 2: It's kind of one of the first things I look
• 18:53
  Speaker 2: at in ingredients.
• 18:56
  Speaker 3: And you know, John in the newsletter wrote of the
• 18:59
  Speaker 3: ancient fruit, the pomegranate. And you know how it's such
• 19:03
  Speaker 3: an important time of year right now because this is
• 19:05
  Speaker 3: when a lot of pomegranates are coming in for harvest
• 19:08
  Speaker 3: or or they have you know, started harvest, and then
• 19:11
  Speaker 3: they'll carry through into the fall and That's why they're
• 19:14
  Speaker 3: a symbol of this time of year too, is because
• 19:17
  Speaker 3: you know, this is when they become ripe, and you know,
• 19:20
  Speaker 3: whether it's Central Asia or Middle East, you know this
• 19:22
  Speaker 3: is when they're kind of you know, being harvested as well.
• 19:27
  Speaker 3: But I'm trying to look through this article that John wrote.
• 19:31
  Speaker 2: We're going to take a break and you can maybe
• 19:33
  Speaker 2: peruse quickly during the break. Yesay break coming up for
• 19:36
  Speaker 2: bistalk Radio. Going to pay some bills. Thank you to
• 19:38
  Speaker 2: our sponsors for a a loan. Questions comments right there
• 19:41
  Speaker 2: on our Facebook page. Those on the Facebook Live welcome
• 19:44
  Speaker 2: those on bis Talk Radio as well. I'm Brian main Tucket,
• 19:47
  Speaker 2: Peala Fox. Going to take a break back after these
• 19:48
  Speaker 2: messages for our good friends and for you tuned in
• 19:51
  Speaker 2: to bistok Radio.
• 20:12
  Speaker 5: Welcome back to the Garden America Radio Show with Brian,
• 20:15
  Speaker 5: John and Tiger.
• 20:17
  Speaker 2: Just like that, we're back from the break. If you're
• 20:20
  Speaker 2: on we're tuned into biz Talk Radio. Hope you had
• 20:22
  Speaker 2: a good break. Hope things are going well for everybody
• 20:24
  Speaker 2: as we gear up for Thanksgiving. Is Tiger mentioned of
• 20:27
  Speaker 2: course they've been talking about Christmas now since endo September October, Yeah,
• 20:32
  Speaker 2: you know, you got to start early, right, So don't
• 20:35
  Speaker 2: don't let the pressures of the season get to you.
• 20:37
  Speaker 2: Enjoy because that's what it's all.
• 20:39
  Speaker 3: About, enjoying, enjoying the season, enjoying the people you're with, right,
• 20:44
  Speaker 3: that's don't let the pressure get to you.
• 20:46
  Speaker 2: Yeah, I agree, you know, as the as the quote
• 20:48
  Speaker 2: mentioned earlier today.
• 20:49
  Speaker 3: Yeah, Veronica wrote a juici or pomegranate would be awesome.
• 20:55
  Speaker 3: Love the Jews, but hate the seeds, and I think
• 20:57
  Speaker 3: that's a common thing with.
• 21:00
  Speaker 4: Pomegranates.
• 21:01
  Speaker 3: Carla wrote, we waste a lot of our fruit because
• 21:03
  Speaker 3: it is such a pain to get the seeds out,
• 21:08
  Speaker 3: you know. And if you read the article we talked
• 21:10
  Speaker 3: about that there's still a thousand varieties of pomegranate that
• 21:12
  Speaker 3: still exists.
• 21:14
  Speaker 2: Which I wasn't aware of that many.
• 21:16
  Speaker 3: Yeah, right, So I mean, I'm sure there's probably some
• 21:19
  Speaker 3: very juicy varieties and then there are some that are,
• 21:22
  Speaker 3: you know, not as juicy. The other thing I found
• 21:25
  Speaker 3: was interesting is that people don't realize this, but you
• 21:28
  Speaker 3: see this pumpkin right here, Brian South the size of
• 21:32
  Speaker 3: a dodgeball, a you know, dodgeball watermelon kind of thing.
• 21:38
  Speaker 3: Pomegran has grow to that size too, and people don't
• 21:42
  Speaker 3: usually see those in the markets, but they get very large.
• 21:46
  Speaker 2: Now, if the larger they get, would you say the
• 21:50
  Speaker 2: taste is affected.
• 21:51
  Speaker 3: Yeah, I mean, you know, we talked about that with
• 21:52
  Speaker 3: the avocados. But it's also a varietal thing. I think
• 21:55
  Speaker 3: that those ones are probably gonna be the ones that
• 21:57
  Speaker 3: they use for you know, the juice, you know, and
• 21:59
  Speaker 3: kind of things, because they're going to just harvest it
• 22:01
  Speaker 3: for the volume and not so much anything else exactly.
• 22:07
  Speaker 4: Let's see here, I got a question here.
• 22:10
  Speaker 3: I planted an Australian finger lime this week and in
• 22:12
  Speaker 3: a pot that had been used before, it had dozens
• 22:17
  Speaker 3: of grubs in it. So I replace all the soil.
• 22:20
  Speaker 3: What are those grubs and do they hurt the plant? So,
• 22:25
  Speaker 3: you know, grubs is a general term for those worms.
• 22:29
  Speaker 2: That are in the soil in lawns.
• 22:32
  Speaker 3: In lawns, they eat roots, they eat decomposing material, they
• 22:37
  Speaker 3: eat roots, and so they do damage plants. Grubs could
• 22:41
  Speaker 3: be it's the larvae of a lot of varieties of beetles.
• 22:46
  Speaker 3: So you know, to be specific as far as which
• 22:49
  Speaker 3: grub it is, i'd have you'd have to identify the grub.
• 22:52
  Speaker 3: But a lot of times they're beetles. So you know
• 22:55
  Speaker 3: the Japanese beetles, the uh you know different what do
• 23:00
  Speaker 3: they call those? What are the junebugs? You know, like
• 23:07
  Speaker 3: any of those kind of like large beetle like creature
• 23:10
  Speaker 3: comes from a grub.
• 23:12
  Speaker 2: And there are some animals like skunks come to mind
• 23:15
  Speaker 2: that e grub.
• 23:17
  Speaker 4: Oh yeah, they dig up your lawn for the grub.
• 23:18
  Speaker 2: Right exactly. Yeah, so in one instance they're doing you
• 23:22
  Speaker 2: a favor. But to do that favor, they going to
• 23:24
  Speaker 2: tear up your lawn or your garden. Yeah exactly. Yeah.
• 23:27
  Speaker 3: So so yeah, so grubs are not good. And what
• 23:30
  Speaker 3: you did as far as replacing the oil, that's great.
• 23:33
  Speaker 3: Definitely want to do that. You don't want grubs in
• 23:35
  Speaker 3: pots because again they're just gonna keep eating your root
• 23:38
  Speaker 3: system multiply within the pot. Yeah, and you know they're
• 23:42
  Speaker 3: gonna eventually damage your plant. They could damage plants. So
• 23:45
  Speaker 3: definitely what you did was replacing the soil is a
• 23:49
  Speaker 3: good start. I would be careful. The one of the
• 23:52
  Speaker 3: problems with grubs is really there's only a couple treatments.
• 23:57
  Speaker 3: If it's an edible plant, it's tough because the the
• 24:00
  Speaker 3: chemical treatments are very bad. You can't use chemical treatments
• 24:04
  Speaker 3: for grubs in edible plants because they get absorbed into
• 24:07
  Speaker 3: the plant and then would be absorbed in the food.
• 24:10
  Speaker 3: There are nematodes that they put in for grubs, so
• 24:14
  Speaker 3: that's kind of like the organic way to do it
• 24:16
  Speaker 3: as well. But you know, yeah, grubs could be very challenging,
• 24:20
  Speaker 3: and especially if it's in a veggie garden or edible garden.
• 24:23
  Speaker 2: So gotta be careful with that because once it gets
• 24:26
  Speaker 2: out of control, that's very tough to reel it in.
• 24:28
  Speaker 3: Yeah, exactly, they're underground. M Okay, some people had trouble
• 24:34
  Speaker 3: finding it. We went to Costco yesterday. I bought gingerbread
• 24:39
  Speaker 3: scenting candles. They smell so good, but I was craving
• 24:43
  Speaker 3: gingerbread cookies all weekend.
• 24:45
  Speaker 2: Yeah.
• 24:45
  Speaker 3: Right, My ornamental pomegranate had five fruits but only got
• 24:52
  Speaker 3: about two and a half inches.
• 24:53
  Speaker 4: You know, there's there are some ornamental pomegranate.
• 24:56
  Speaker 3: It's just like there's some ornamental other trees, you know,
• 24:59
  Speaker 3: plu and things like that. They don't really get a
• 25:01
  Speaker 3: lot of fruit, but they do. And it's kind of
• 25:03
  Speaker 3: funny that, you know when they do produce fruit because
• 25:05
  Speaker 3: they are smaller. I'm making a salad for Thanksgiving and
• 25:10
  Speaker 3: it has per Simons and pomegranates. Umm, he had the
• 25:15
  Speaker 3: most wonderful juicer. Oh, looking for a pomegranate juicer. So
• 25:20
  Speaker 3: Carlo's looking for a pomegranate juicer. I don't know if
• 25:22
  Speaker 3: anybody has any good notes on them.
• 25:23
  Speaker 2: I don't know. I don't know what would be the
• 25:25
  Speaker 2: difference what you think of question?
• 25:28
  Speaker 3: Right?
• 25:28
  Speaker 2: Pomegranate juicer?
• 25:29
  Speaker 4: I don't know. I mean the way they just crush
• 25:32
  Speaker 4: the whole fruit.
• 25:34
  Speaker 2: And everything.
• 25:34
  Speaker 4: How does that work?
• 25:35
  Speaker 2: Right? Yeah, let's see, you got some rain drops behind us.
• 25:42
  Speaker 4: Do you feel that you're used here?
• 25:43
  Speaker 2: That I could hear it on the on the roof. Yeah,
• 25:46
  Speaker 2: And it turned around and there's some some droplets. Tanya.
• 25:49
  Speaker 4: That's fine, wrote a few years ago.
• 25:52
  Speaker 3: Are our Hatchia per simon tree had over three hundred
• 25:58
  Speaker 3: percent this year?
• 25:59
  Speaker 2: Own?
• 26:00
  Speaker 3: I got one before the critters got to them, Tanya.
• 26:03
  Speaker 3: Do you think you got that many this year because
• 26:06
  Speaker 3: the critters got them before you? Or did you just
• 26:11
  Speaker 3: not have good production? Because people go through this with
• 26:15
  Speaker 3: fruit trees in general, where they have good in bad years.
• 26:20
  Speaker 2: Season by season it's different, and then they want to
• 26:22
  Speaker 2: know what they did wrong? Well, yeah, what happened?
• 26:24
  Speaker 3: And so the to understand that, the biggest thing you
• 26:29
  Speaker 3: have to understand is that every flower is the potential
• 26:32
  Speaker 3: to be a fruit. Okay when the first so people
• 26:35
  Speaker 3: have to think back to win that tree was flowering,
• 26:38
  Speaker 3: what happened? Because if it was flowering and you got
• 26:43
  Speaker 3: a storm, a rain storm, windstorm, Santa Anna, and those
• 26:47
  Speaker 3: flowers could not pollinate, or they got knocked off, or
• 26:51
  Speaker 3: they got damaged, or it got drought stricken, you're gonna
• 26:55
  Speaker 3: potentially have a bad harvest. So that's one of the parts.
• 26:59
  Speaker 3: The next thing is is that when that flower is
• 27:02
  Speaker 3: turning into a fruit, so when it's already been opened up,
• 27:07
  Speaker 3: it's been pollinated, and now that is setting the fruit.
• 27:12
  Speaker 3: That bond is built from calcium, and if your soil
• 27:16
  Speaker 3: is kind of like lacking.
• 27:17
  Speaker 4: It all in calcium, it's going to be difficult.
• 27:20
  Speaker 3: Also, if all of a sudden that tree went through
• 27:23
  Speaker 3: a drought, it'll it'll sacrifice itself and you know, some
• 27:28
  Speaker 3: of the fruit for a few of the few to
• 27:31
  Speaker 3: be able to make it. And so people think like,
• 27:35
  Speaker 3: what did I do wrong? And sometimes it's not what
• 27:37
  Speaker 3: did you do wrong?
• 27:37
  Speaker 4: It's what the world, what the.
• 27:39
  Speaker 2: Environment environment, I mean, every year is different. Yes, it
• 27:44
  Speaker 2: gets colder in the winter time, it gets hot in
• 27:46
  Speaker 2: the summertime. You have your various seasons. But there are
• 27:50
  Speaker 2: little intricacies that happened within the weather, like you mentioned,
• 27:54
  Speaker 2: and just the littlest thing can throw something off. Yeah,
• 27:56
  Speaker 2: it doesn't even have to be a major situation.
• 27:59
  Speaker 3: Yeah, And that's that's just how people take it all
• 28:02
  Speaker 3: for grant, because that's just how delicate that system is, right,
• 28:05
  Speaker 3: you know.
• 28:05
  Speaker 2: It's amazing anything gross.
• 28:07
  Speaker 3: I mean, can you imagine being a farmer and you know,
• 28:10
  Speaker 3: you're you have this crop, you have a thousand acres
• 28:13
  Speaker 3: and all of a sudden a storm blows through and
• 28:16
  Speaker 3: you're dependent upon that money exactly, and and all of
• 28:18
  Speaker 3: a sudden, that crop of let's say one hundred percent
• 28:22
  Speaker 3: was going to produce now is down to twenty percent. Yeah,
• 28:24
  Speaker 3: and there's nothing you did, nothing, you did wrong, nothing
• 28:27
  Speaker 3: that you could have done different. It's just nasure. And
• 28:30
  Speaker 3: so you know that's the challenge we go over with fruity.
• 28:33
  Speaker 3: And that's why we talked about like I was talking
• 28:35
  Speaker 3: about pomegranate. It's like it's it's a very low risk crop. Yeah,
• 28:40
  Speaker 3: because it does flower so much, it doesn't get reality,
• 28:43
  Speaker 3: and that's why it was so important compared to an apple, compared.
• 28:46
  Speaker 2: To certain things that other fruits may not be. Yeah, exactly.
• 28:53
  Speaker 4: So oh, Rick has a question and I'm just seeing
• 28:55
  Speaker 4: it right now, Rick and Idaho.
• 28:56
  Speaker 3: Yeah, can you go over the cycle care for a
• 28:59
  Speaker 3: fruit tree for the year. So let's talk about stone
• 29:03
  Speaker 3: fruits because we were talking about pomegranate. So stone fruits
• 29:06
  Speaker 3: are gonna or or deciduous fruit trees that are gonna
• 29:08
  Speaker 3: lose their leaves in.
• 29:11
  Speaker 4: The winter time.
• 29:12
  Speaker 3: That's the kind of like most common you know, general
• 29:14
  Speaker 3: fruit tree besides the citrus. So let's start from dormancy.
• 29:19
  Speaker 3: So it's gonna be dormaned in the deepest parts of winter.
• 29:22
  Speaker 3: For us, that's June in February or January February. For
• 29:26
  Speaker 3: other places, it might start in December and go all
• 29:28
  Speaker 3: the way in through March. You know, you usually do
• 29:33
  Speaker 3: kind of like a general pruning that time of year,
• 29:35
  Speaker 3: remove any dead growth, crossing branches. You know, you're just
• 29:40
  Speaker 3: letting it rest. You want to focus on the rest period.
• 29:43
  Speaker 3: Then it begins to leaf out. This is the time
• 29:46
  Speaker 3: of year, Oh, before it leaves out. You know, you
• 29:48
  Speaker 3: would do your all season oil sprays if you had
• 29:51
  Speaker 3: things like peach leaf curl or bores or disease or
• 29:56
  Speaker 3: bugs the year before. It's critical that you do your
• 29:59
  Speaker 3: organic or your oil sprays to protect during that time
• 30:03
  Speaker 3: of year. Then it begins to then it begins to blossom.
• 30:06
  Speaker 3: So this is that time we were talking about. It's
• 30:08
  Speaker 3: super critical. You know, we want to protect it, we
• 30:11
  Speaker 3: want to start watching it. We want to make sure
• 30:12
  Speaker 3: that those flowers do turn into fruit. And then it
• 30:16
  Speaker 3: begins to leaf out, and you know, then you're gonna
• 30:19
  Speaker 3: see this dramatic amount of growth happen when the fruits set.
• 30:24
  Speaker 3: Now you can go back into the tree and start
• 30:26
  Speaker 3: to look at, you know, any kind of other pruning
• 30:28
  Speaker 3: that you may need. This is also the time of
• 30:30
  Speaker 3: year when you start to fertilize, and then we'll get
• 30:34
  Speaker 3: into the summer and after care.
• 30:35
  Speaker 2: After the break, beautiful, we have one more segment before
• 30:38
  Speaker 2: the top of the hour for BizTalk Radio, and again
• 30:41
  Speaker 2: we appreciate you joining us. Questions comments, Brian Mayntucket, Pella Fox.
• 30:45
  Speaker 2: John is off for the next couple of weeks. We're
• 30:47
  Speaker 2: going to take a break with Bistalk Radio. If you
• 30:49
  Speaker 2: stay with.
• 30:49
  Speaker 5: Us, Welcome back to the Garden America Radio Show with
• 31:19
  Speaker 5: Brian John and Tiger Park is back.
• 31:22
  Speaker 2: This is the the final segment of our number one
• 31:25
  Speaker 2: if you're tuned in on bis Talk Radio. As always
• 31:27
  Speaker 2: top of the hour news, we're back at six after
• 31:30
  Speaker 2: bistalk Radio carries us for two hours, but some of
• 31:32
  Speaker 2: the markets across the country are either both hours or
• 31:36
  Speaker 2: one of the other, hour one or hour two. So
• 31:39
  Speaker 2: that said, we're gonna continue with fruit care. Fruitcare.
• 31:42
  Speaker 3: Yeah, so there there's fruiting, it's got leaves on it.
• 31:46
  Speaker 3: You're just trying to take care of the tree. You know,
• 31:48
  Speaker 3: prevent branches from breaking, you know, prevent problems from happening.
• 31:54
  Speaker 3: You know, all of that through this time here and
• 31:56
  Speaker 3: then you get into the harvest, which is going to
• 31:59
  Speaker 3: be like late summer and fall, begin to pick the fruit,
• 32:03
  Speaker 3: thin out the fruit, do all of that kind of
• 32:06
  Speaker 3: stuff there.
• 32:07
  Speaker 4: Now, once the fruit is gone and you're done, you
• 32:10
  Speaker 4: could do a prune.
• 32:12
  Speaker 3: That you lace out the tree, provide airflow, provide some
• 32:16
  Speaker 3: more sturdy branch, and a hard pruning, not a hard
• 32:19
  Speaker 3: printing about twenty percent of the tree. Okay, So that way,
• 32:23
  Speaker 3: you know, you're just getting it ready for the wintertime,
• 32:26
  Speaker 3: and then you know, you stop fertilizing in the fall,
• 32:30
  Speaker 3: and then you just let it rest again. So it's
• 32:32
  Speaker 3: just this whole cycle that you just go through every
• 32:35
  Speaker 3: year with the tree or.
• 32:36
  Speaker 2: Do nothing and see what happens. And then sometimes it's
• 32:41
  Speaker 2: great and the next time it's not. And that's when
• 32:44
  Speaker 2: you wonder what happened. And then someone like yourself would say,
• 32:47
  Speaker 2: did you go through all these steps that you just mentioned? Yeah,
• 32:50
  Speaker 2: well no, I just kind of on the tree and
• 32:53
  Speaker 2: you know, we kind of let it do its thing.
• 32:55
  Speaker 4: Yeah, Rick, and Rick said, what kind of fertilizer?
• 32:58
  Speaker 3: So we've you know, John you know believes in this
• 33:04
  Speaker 3: and I kind of understand it too. With a cycle
• 33:06
  Speaker 3: of fertilizer and what you use for specific plants is
• 33:09
  Speaker 3: you're just bottom line NPK and an all purpose general
• 33:12
  Speaker 3: fertilizer is all that they're gonna need. I will say,
• 33:15
  Speaker 3: like I said, fruit trees require some micro nutrients.
• 33:18
  Speaker 2: They need food, Citrus food too.
• 33:20
  Speaker 3: Well, that's where I kind of got into that citrus
• 33:21
  Speaker 3: grower's blade. And that's for any kind of stone fruit too,
• 33:24
  Speaker 3: because again that bond is made from calcium. There's all
• 33:27
  Speaker 3: kinds of little micro nutrients that are in there that
• 33:29
  Speaker 3: you might have in your soul but you might not
• 33:31
  Speaker 3: m and so it's just a good product to use.
• 33:37
  Speaker 2: So I think we caught up on a lot of questions.
• 33:41
  Speaker 3: There's a lot of people chatting about the the juicer
• 33:46
  Speaker 3: for a pomegranate, So nobody has any great answers.
• 33:49
  Speaker 4: Yet, though we see different We'll see what happens here.
• 33:55
  Speaker 4: Let's see here, all right.
• 33:59
  Speaker 3: So I wanted to kind of branch into the next
• 34:02
  Speaker 3: part of our show too, which we're going to talk
• 34:04
  Speaker 3: about pumpkins, because you know, it's it's pumpkin season, just
• 34:07
  Speaker 3: like palmegrana season. It's pumpkin season. This is the time here.
• 34:10
  Speaker 3: Do you know where pumpkins come from? Like where where
• 34:12
  Speaker 3: they were native to?
• 34:14
  Speaker 2: Do you know? You know? I somehow I do think
• 34:17
  Speaker 2: I know this or one to see take a guest,
• 34:20
  Speaker 2: take a risk? Where So in other words, what country?
• 34:23
  Speaker 4: Yeah, or region?
• 34:25
  Speaker 2: I would say Europe? Okay, you would be wrong. I
• 34:31
  Speaker 2: took a shot, Yeah you did. It's gonna be someplace
• 34:33
  Speaker 2: that's like.
• 34:34
  Speaker 4: Really it's it's here.
• 34:36
  Speaker 3: So it's northern it's northern Mexico, Southern United.
• 34:42
  Speaker 2: States, Okay, yeah, I thought, you know what, I thought
• 34:45
  Speaker 2: that was too easy.
• 34:46
  Speaker 3: Yeah, right, you know where we don't have a lot
• 34:49
  Speaker 3: of stuff. That's kind of and I mean it's not
• 34:51
  Speaker 3: native to say, yeah, you know, but it's native.
• 34:53
  Speaker 4: To our kind of general region.
• 34:55
  Speaker 3: If you were to say, you know, you know, southern
• 34:59
  Speaker 3: United States, northern Mexico, that's where.
• 35:02
  Speaker 4: The pumpkins have come from.
• 35:04
  Speaker 3: They've been sourced back there for you know, a thousand years,
• 35:07
  Speaker 3: and you know.
• 35:09
  Speaker 4: It's it's it's a.
• 35:10
  Speaker 3: Staple of our uh season because it does ripen. Right now,
• 35:16
  Speaker 3: we talked about things that are you know, important because
• 35:18
  Speaker 3: of the time of year, and this is what ripens.
• 35:20
  Speaker 2: This is why you're a pumpkin pie for Thanksgiving and not.
• 35:23
  Speaker 4: In June, you know, because it doesn't happen in June.
• 35:28
  Speaker 2: So that's interesting that the fact that the holiday revolves
• 35:30
  Speaker 2: around when those pumpkins are ready, well, yeah, I mean
• 35:33
  Speaker 2: that cycle it makes a lot of sense.
• 35:34
  Speaker 4: It made it there.
• 35:35
  Speaker 3: And then also the other thing you got to remember too,
• 35:37
  Speaker 3: is they it being a gored it begin a fruit.
• 35:41
  Speaker 4: Like you said, it preserves itself even after you harvest it.
• 35:46
  Speaker 3: Yeah, it stays, it stays as long as that shell
• 35:50
  Speaker 3: as long as that pumpkin has not been broken.
• 35:52
  Speaker 2: Once you cut into it, though, it goes quick. It's
• 35:54
  Speaker 2: a different, different story.
• 35:56
  Speaker 3: But that's really important for people because they depend on
• 35:59
  Speaker 3: that right, Like they're you know, back in the day
• 36:02
  Speaker 3: Native Americans, you know, early settlers, they needed things that
• 36:07
  Speaker 3: were going to carry them through the winter.
• 36:08
  Speaker 2: Yep. Ye.
• 36:09
  Speaker 4: So they found this.
• 36:10
  Speaker 3: Fruit, they grew it, they harvested it, they threw it
• 36:13
  Speaker 3: into their you know, storage sheds, and then through the
• 36:17
  Speaker 3: next three six, you know, eight months, they had something
• 36:23
  Speaker 3: that they could eat.
• 36:24
  Speaker 2: Now, here's a question every kid's gonna ask. When you
• 36:26
  Speaker 2: open up a pumpkin to carve a pumpkin, Yeah, there's
• 36:29
  Speaker 2: a myriad of seeds in there. Yeah, and they say,
• 36:31
  Speaker 2: can I take these seeds and plant them? And will
• 36:34
  Speaker 2: a pumpkin grow?
• 36:35
  Speaker 4: Yes, it will, that's exactly what.
• 36:37
  Speaker 2: And you know that we'll drive them obviously, you drive
• 36:39
  Speaker 2: them out.
• 36:40
  Speaker 3: Pumpkins are one of the very few fruit that everything
• 36:43
  Speaker 3: on it is edible. We talked about the olive earlier, Yeah,
• 36:45
  Speaker 3: and we talked about how, yeah, the all of fruits edible,
• 36:47
  Speaker 3: but the actual plants itself and itself.
• 36:49
  Speaker 2: Now, yeah, I could make you sick.
• 36:51
  Speaker 3: Pumpkin leaves, pumpkin stems, pumpkin fruit, pumpkin seeds. Every part
• 36:57
  Speaker 3: of the pumpkin is edible.
• 36:58
  Speaker 2: You know, it's interesting. There's a there's a couple that
• 37:01
  Speaker 2: have a sanctuary in Florida that we watch. His name
• 37:03
  Speaker 2: is Gator Chris and he actually has a lot of
• 37:05
  Speaker 2: alligators and birds and just about everything you can think of.
• 37:09
  Speaker 2: So what they do they do well, once a week
• 37:10
  Speaker 2: produce and this time of the season for their their pigs,
• 37:13
  Speaker 2: their hogs, their goats. They take pumpkins and they just
• 37:17
  Speaker 2: they they throw them in there with all the produce
• 37:20
  Speaker 2: and sometimes they'll throw them in a hole. Sometimes they'll
• 37:22
  Speaker 2: cut them up. Yeah, and those animals go crazy of it,
• 37:25
  Speaker 2: and there's not one bit of pumpkin left.
• 37:26
  Speaker 4: Yeah, the whole thing, right.
• 37:28
  Speaker 2: Yeah, absolutely, Like you mentioned, it's all edible.
• 37:31
  Speaker 4: And at the zoo, you know, after thinks, after.
• 37:36
  Speaker 3: Halloween, usually they'll have all the leftover pumpkins that come
• 37:40
  Speaker 3: from all the different places and they feed them to
• 37:42
  Speaker 3: the animals and the zoo, the bears and different.
• 37:44
  Speaker 4: Things like that, and they go nuts over it.
• 37:46
  Speaker 2: Yeah.
• 37:47
  Speaker 3: Yeah, so you know, it's it's fun. But so pumpkins.
• 37:51
  Speaker 3: So I have a few interesting facts on pumpkins.
• 37:55
  Speaker 2: Good we're getting We're getting.
• 37:56
  Speaker 3: A lot of chatter here, by the way, on everybody
• 37:58
  Speaker 3: talking about the pomegranates. Still, Plasa ask could I use
• 38:02
  Speaker 3: earthworm castings now?
• 38:04
  Speaker 4: In general?
• 38:05
  Speaker 3: Yes, because it's not a super crazy high fertilizer. Earthworm
• 38:09
  Speaker 3: castings are a wonderful soil amendment. I would worry if
• 38:13
  Speaker 3: if you are in an area where you will get
• 38:16
  Speaker 3: a lot of erosion or runoff from the rains. I
• 38:19
  Speaker 3: would be careful using earthworm castings because they're expensive and
• 38:23
  Speaker 3: you don't want them to just like run away. I
• 38:25
  Speaker 3: got a slope like you don't want it to be like,
• 38:27
  Speaker 3: oh I put my earthworm casting down. A week later
• 38:29
  Speaker 3: it all gets washed away. But if it's a flat
• 38:32
  Speaker 3: area where you're not worried about that, I would I
• 38:33
  Speaker 3: would go.
• 38:34
  Speaker 2: And you said it's almost all year, there's not really
• 38:37
  Speaker 2: one particular season.
• 38:38
  Speaker 4: Not for the earthworm casting. They're just a great soil amendment.
• 38:41
  Speaker 2: We h Let's see, do we have one more quick
• 38:43
  Speaker 2: question before the break? Let me see.
• 38:47
  Speaker 3: Post Please post the name of the fruit tree fertilizer
• 38:51
  Speaker 3: with micronutrients in it, and that's the citrus growers Blend.
• 38:55
  Speaker 3: I will find it right now and I will post that.
• 38:57
  Speaker 2: During the break. Okay, we're gonna take a break. We've
• 38:59
  Speaker 2: got top the hour news coming up for our good
• 39:01
  Speaker 2: friends on biz Talk Radio. For those of us on
• 39:05
  Speaker 2: Facebook Live, the break will be even quicker to do.
• 39:07
  Speaker 2: Stay with us. A big thank you to fert Alone.
• 39:09
  Speaker 2: Please support fert Alone, they support Garden America. So again,
• 39:12
  Speaker 2: John is off this week. It's me Brian Main talking
• 39:14
  Speaker 2: Palafox News messages back at six minutes after for BIS
• 39:18
  Speaker 2: Talk Radio even sooner here on Facebook Live. Welcome back
• 39:55
  Speaker 2: to the show. If you're just joining us, and welcome
• 39:57
  Speaker 2: to the show. Those on biz Talk Radio Facebook. We
• 40:00
  Speaker 2: appreciate you tuning in, tune in anytime you want to
• 40:03
  Speaker 2: stay as long as you'd like. Stay for a couple
• 40:04
  Speaker 2: of minutes, stay for the entire show. We appreciate it.
• 40:08
  Speaker 2: John is off this week and next week as well.
• 40:10
  Speaker 2: It's myself Tiger Peala Fox. I'm Brian Main, and we
• 40:13
  Speaker 2: are broadcasting live from Tiger's backyard here in San Diego,
• 40:16
  Speaker 2: Southern California. Had a few rain drops a minute ago,
• 40:20
  Speaker 2: but it's nice. It's spin a little bit, but things
• 40:22
  Speaker 2: are good and we've been talking about fruits and pumpkins
• 40:24
  Speaker 2: and pomegranates and all kinds of things juicing and a
• 40:28
  Speaker 2: good conversation going on with all of our listeners and viewers.
• 40:31
  Speaker 3: Yeah, if you get a chance to hop onto our Facebook
• 40:34
  Speaker 3: Live and you can join the chat. And also it's
• 40:36
  Speaker 3: fun to go back after the show if there's something
• 40:39
  Speaker 3: that you missed or something you want.
• 40:40
  Speaker 2: To catch, read the chat. Read the chat.
• 40:42
  Speaker 4: We post the links.
• 40:43
  Speaker 3: You know, they just asked about the fertilizer we talked
• 40:46
  Speaker 3: about the sitters growers blend.
• 40:47
  Speaker 4: I put a link to that you can find out
• 40:49
  Speaker 4: more information.
• 40:50
  Speaker 2: Yeah, it's all there, so whenever you missed you can
• 40:52
  Speaker 2: certainly catch up.
• 40:53
  Speaker 3: Veronica asked, So another fruit tree question. After moving, because
• 40:58
  Speaker 3: of our warm weather, my car car orange tree bloomed
• 41:01
  Speaker 3: like crazy. It's had a ton of fruit. Any concerns
• 41:04
  Speaker 3: or extra care. And this is something that you do
• 41:07
  Speaker 3: have to do be worried about, is that when your
• 41:09
  Speaker 3: fruit tree produces more fruit than the tree consistain, it's
• 41:15
  Speaker 3: your job to thin it out.
• 41:16
  Speaker 4: So it's your job to remove some of the fruit.
• 41:19
  Speaker 3: You don't want to you don't want to allow a
• 41:20
  Speaker 3: branch to break, you don't want to allow the tree
• 41:24
  Speaker 3: to split.
• 41:25
  Speaker 2: I was gonna say, I would imagine that stresses the
• 41:27
  Speaker 2: tree a little bit, right, yeah, because it has more
• 41:30
  Speaker 2: more to take care of than it's than it's capable of, exactly.
• 41:33
  Speaker 3: And you know, you might get some leaf loss which
• 41:36
  Speaker 3: would then affect the health of the tree, open it
• 41:38
  Speaker 3: up for some pests or anything like that. So thinning
• 41:41
  Speaker 3: out the fruit if it's overproducing is something important to
• 41:44
  Speaker 3: do because at the end of the day, you want
• 41:46
  Speaker 3: the tree. If you get five less oranges, that doesn't matter.
• 41:52
  Speaker 2: If your tree dies or your tree breaks a branch or.
• 41:55
  Speaker 3: You're you know, you know, So definitely thin the fruit
• 42:00
  Speaker 3: out so that way the tree stays healthy and strong
• 42:03
  Speaker 3: at the reward of getting a better tree for the
• 42:07
  Speaker 3: next few years.
• 42:08
  Speaker 2: So the when that happens, when you have too much fruit,
• 42:11
  Speaker 2: all the energy of that tree is going to the
• 42:15
  Speaker 2: fruit at the expense of what else, meaning meaning like
• 42:21
  Speaker 2: you're gonna get leaves, are gonna drop.
• 42:23
  Speaker 3: Leaves are gonna drop, Stems will become weaker, right you know, Yeah,
• 42:28
  Speaker 3: and it's going to take longer to recover after the
• 42:31
  Speaker 3: fruit cycle, so then the next cycle.
• 42:33
  Speaker 4: You'll be behind. So you need to make sure to
• 42:36
  Speaker 4: keep it up.
• 42:36
  Speaker 2: It's like putting a backpack on and you're very comfortable
• 42:39
  Speaker 2: at about fifteen twenty pounds, yeah, and then somebody puts
• 42:42
  Speaker 2: another fifty pounds on you. Yeah, and you're not doing
• 42:45
  Speaker 2: so well. Are you exactly exactly?
• 42:52
  Speaker 3: Okay, sorry, I want to make sure I can you
• 42:53
  Speaker 3: know that's f Yeah, And if we don't get to
• 42:55
  Speaker 3: your question, then then repost it if we happen to
• 42:57
  Speaker 3: miss it by chance or comment. Yes, So I think
• 43:00
  Speaker 3: we're caught up right now. There's a little bit of chatter,
• 43:02
  Speaker 3: but I think we're caught up on the questions. So pumpkins.
• 43:05
  Speaker 3: We were talking about pumpkins before the break and I wanted.
• 43:09
  Speaker 2: To, you know, make it.
• 43:11
  Speaker 3: There's there's a few interesting facts about pumpkins, Brian, that
• 43:15
  Speaker 3: I think that are important for you to know.
• 43:17
  Speaker 2: Not much, not just me, but everybody tuned in exactly.
• 43:21
  Speaker 3: The word pumpkin Oriinge. It originates from p all pawn
• 43:27
  Speaker 3: p o pond, which means large melon in Greek, and
• 43:31
  Speaker 3: then it evolved from to palm pawn in French and
• 43:37
  Speaker 3: pumpion in Britain, and then the Americans later changed it
• 43:40
  Speaker 3: to pumpkin.
• 43:41
  Speaker 2: So they went through about four or five different cycles
• 43:44
  Speaker 2: of names exactly. You know, it's interesting. Things usually originate
• 43:49
  Speaker 2: either in Greek or Latin, as many of our obviously
• 43:53
  Speaker 2: plants have Latin names, so and so forth, and then
• 43:55
  Speaker 2: over the years, different countries put a different spin on it.
• 43:59
  Speaker 3: And there are about forty five varieties of pumpkin, and
• 44:03
  Speaker 3: they range in color.
• 44:05
  Speaker 2: Well, we've got three different that look like three different pumpkins. Here.
• 44:08
  Speaker 3: There are three different pumpkins here right, orange, red, yellow,
• 44:12
  Speaker 3: and green, and they boast names like Hooligan, cotton Candy,
• 44:16
  Speaker 3: and orange smoothie.
• 44:17
  Speaker 2: Now the one you've got two pumpkins in front of you, Yes,
• 44:21
  Speaker 2: the one, uh, that one right there.
• 44:23
  Speaker 3: Looks like Cinderella La Cinderella pumpkins Cinderella's carriage, right exactly.
• 44:27
  Speaker 4: And then this one's kind of more of a pale pumpkin.
• 44:31
  Speaker 2: And right there that's more of a halloween So that.
• 44:36
  Speaker 3: One there is a pam pumpkin. And those ones are
• 44:39
  Speaker 3: what they make pumpkin pie out of. They don't make
• 44:42
  Speaker 3: the pumpkins out of the big giant ones. Right there,
• 44:44
  Speaker 3: that's a pumpkin pie. Pumpkin right there, that's a perfect
• 44:47
  Speaker 3: pumpkins pie.
• 44:48
  Speaker 2: Exactly. Do you know that.
• 44:52
  Speaker 4: Pumpkins are actually ninety two percent water.
• 44:55
  Speaker 2: If you if you cut them open, that makes sense.
• 44:58
  Speaker 2: Do you remember if you cut them open?
• 44:59
  Speaker 3: You remember when we were talking to someone who grew
• 45:01
  Speaker 3: those massive pumpkins one time, and they were talking about
• 45:05
  Speaker 3: how much show yeah, and talking about how much water
• 45:08
  Speaker 3: that daily it would absorb. Yes, it was shocking, like
• 45:12
  Speaker 3: it was. It was like thirty to forty gallons of water.
• 45:16
  Speaker 2: And that's to get those pumpkins to where they are,
• 45:20
  Speaker 2: those big ones, those those world record you know, one
• 45:22
  Speaker 2: thousand pounds pumpkins. Yes, water, yeah, I guess so right,
• 45:26
  Speaker 2: it's amazing.
• 45:27
  Speaker 3: And they have to remember too, a lot of that
• 45:29
  Speaker 3: goes into the leaf and the foliage of the plant
• 45:32
  Speaker 3: itself to get into the fruit. So you know, that's
• 45:35
  Speaker 3: an impressive as well.
• 45:39
  Speaker 4: Let's see here pumpkin trivia.
• 45:41
  Speaker 2: You heard it here first, folks.
• 45:43
  Speaker 3: Okay, so this is a this is something too for
• 45:46
  Speaker 3: our listeners that had probably heard of this before.
• 45:49
  Speaker 4: It's called the Three Sisters gardening method.
• 45:51
  Speaker 2: Okay.
• 45:52
  Speaker 3: And the Native Americans would grow the squash along river
• 45:56
  Speaker 3: banks to to the corn and the beans. A planting
• 46:03
  Speaker 3: technique called the Three Sisters method, which allowed the three
• 46:06
  Speaker 3: crops to sustain each other. Corn served as a trellis,
• 46:09
  Speaker 3: upon the beans could grow and climb. The beans nourished
• 46:13
  Speaker 3: by the sunlight and kept the corn stocks stable and
• 46:15
  Speaker 3: windy days while also nourishing their soil. And the pumpkins
• 46:18
  Speaker 3: sheltered the corn shallows roots and prevented weeds from taking hold.
• 46:22
  Speaker 3: So the pumpkins were like the ground cover and you know,
• 46:26
  Speaker 3: kept the moisture in the ground and kept the weeds
• 46:29
  Speaker 3: at bay. The corn stalks were the trellis, the upright,
• 46:33
  Speaker 3: and then the beans grew on the corn stalks, and
• 46:36
  Speaker 3: so you it was all worked together. It's like three dimensional. Yeah,
• 46:39
  Speaker 3: it all works together though, and we all know beans,
• 46:42
  Speaker 3: you know, in those plants are also like the nitrogen fixers,
• 46:45
  Speaker 3: so they added nutrients of soil. And then the thing
• 46:48
  Speaker 3: about all that, too, is they all kind of came
• 46:49
  Speaker 3: in at the same time, so then when you're all done,
• 46:51
  Speaker 3: you just kind of mulched it all.
• 46:53
  Speaker 4: And you started over.
• 46:53
  Speaker 2: They all worked succinctly with each other exactly.
• 46:56
  Speaker 3: So it was an important part of that whole Three
• 46:58
  Speaker 3: Sisters gardening method. Do you remember what did they used
• 47:03
  Speaker 3: to what didn't What were you taught Native Americans put
• 47:06
  Speaker 3: at the bottom.
• 47:06
  Speaker 2: Of the hole when they planted the corn at the
• 47:08
  Speaker 2: bottom of the hole. Yeah, you remember this.
• 47:10
  Speaker 4: I don't know the fish. You remember, you didn't learn that?
• 47:14
  Speaker 2: No, you know what the they why I was absent
• 47:16
  Speaker 2: that day?
• 47:17
  Speaker 4: You were absent that day.
• 47:19
  Speaker 2: That's my my answer and everything. Well, no, I guess
• 47:22
  Speaker 2: I was gone that day. School didn't I didn't teach that.
• 47:25
  Speaker 3: Do you know who who brought carving of pumpkins to
• 47:29
  Speaker 3: the United to the Americas?
• 47:33
  Speaker 2: Okay, so the pumpkins originated from northern Mexico Southern United States? Correct,
• 47:39
  Speaker 2: But somebody outside of the United States brought the pumpkin
• 47:42
  Speaker 2: carving method over. Yeah, exactly. I have no idea.
• 47:48
  Speaker 3: It was a lot of the the Irish. So they
• 47:53
  Speaker 3: would usually carve like turnips and like parsnips for for
• 47:59
  Speaker 3: their thing. And then they came here and they saw
• 48:01
  Speaker 3: we had pumpkins, and they're like, this is way easier.
• 48:04
  Speaker 4: This is we easier.
• 48:06
  Speaker 2: Why they were doing that. There's gotta be something behind
• 48:09
  Speaker 2: the whole carving thing.
• 48:11
  Speaker 3: Let me see, I think I have a note here
• 48:13
  Speaker 3: about why we carved and Island people carved faces into turnips.
• 48:18
  Speaker 4: To ward off evil spirit.
• 48:20
  Speaker 2: Yeah, and this is where the whole segue into Halloween
• 48:23
  Speaker 2: and pumpkins comes.
• 48:25
  Speaker 3: So they the Irish would carve those to ward off
• 48:29
  Speaker 3: evil spirits.
• 48:30
  Speaker 2: This is after night of drinking.
• 48:31
  Speaker 3: And then they're like, like, why am I carving a
• 48:34
  Speaker 3: turnip when I can just this This.
• 48:36
  Speaker 2: Is already hollow, so much easier, so much easier for me.
• 48:39
  Speaker 4: To to harvest, to carve.
• 48:41
  Speaker 2: Right, it's so funny.
• 48:44
  Speaker 4: All right, let me see here, let's go back to here.
• 48:47
  Speaker 3: Carlah tried the three sisters, but an epic fail, so
• 48:53
  Speaker 3: she tried the whole pumpkin corn.
• 48:56
  Speaker 2: But that's gardening. That's gardening, folks, you know. Yeah, but
• 49:00
  Speaker 2: I want to know if Carla would do it again? Yeah?
• 49:04
  Speaker 2: Or did that? Salur you on that? Carla, that's you.
• 49:09
  Speaker 3: Let's see, Tanya, we need to remove a dead branch
• 49:12
  Speaker 3: in our Japanese maple tree. I think I should wait
• 49:16
  Speaker 3: until dormant. However, I saw an arbitree company doing my
• 49:20
  Speaker 3: major trim on one of my neighbors, made me question
• 49:23
  Speaker 3: trimming should wait till dormancy. So, Tanya, that used to
• 49:28
  Speaker 3: be the thing is you used to always wait until
• 49:31
  Speaker 3: a tree was dormant to trim it and they've kind
• 49:35
  Speaker 3: of moved away from that because it's not necessary. They
• 49:38
  Speaker 3: found that that's not necessary anymore. You never want to
• 49:40
  Speaker 3: remove more than twenty to thirty percent of a tree anytime.
• 49:42
  Speaker 2: So you're okay with a low percentage of what you
• 49:45
  Speaker 2: do to.
• 49:45
  Speaker 3: Tree exactly, and it's actually going to be better if
• 49:47
  Speaker 3: you do trimming in some instances now versus later.
• 49:51
  Speaker 2: Because you gotta jump in and take a break. Okay,
• 49:53
  Speaker 2: we'll get back to pick up right where we left off,
• 49:56
  Speaker 2: so don't go away. This is guard in America. We're
• 49:58
  Speaker 2: going to take a break from BIS Talk Radio with
• 50:00
  Speaker 2: them more on tree trimming and some tips and tricks
• 50:02
  Speaker 2: here on Garden America bhro. There we go. We are
• 50:51
  Speaker 2: back from the break here on Garden America BIS Talk
• 50:54
  Speaker 2: Radio Facebook Live. And just prior to the break, we
• 50:57
  Speaker 2: were talking about trimming trees should they be doing and
• 51:00
  Speaker 2: Tiger says, not necessarily, but it does depend on the
• 51:03
  Speaker 2: percentage of what you do trim on a tree.
• 51:05
  Speaker 4: Yeah, because you know, people would say, oh, trim the tree.
• 51:10
  Speaker 3: When it's dormy, because you're gonna get you know, it's
• 51:12
  Speaker 3: gonna do less damage to the tree. And there is
• 51:15
  Speaker 3: some truth to that. But at the same time, when
• 51:18
  Speaker 3: you have a dead branch or a broken branch or
• 51:20
  Speaker 3: a crossing branch, you run the risk of that doing
• 51:23
  Speaker 3: more damage to the tree if you don't remove it.
• 51:28
  Speaker 3: So it's it's it's important that you do do that
• 51:31
  Speaker 3: trimming throughout the year. You know, it doesn't have to
• 51:36
  Speaker 3: wait till the winter.
• 51:37
  Speaker 2: If you do it consistently, like you said, then the
• 51:40
  Speaker 2: tree gets used to that. It's not such a shock, yeah,
• 51:42
  Speaker 2: because it's like getting a haircut throughout the year. You
• 51:44
  Speaker 2: don't wait till, you know, six months into a year
• 51:47
  Speaker 2: then get a haircut.
• 51:47
  Speaker 3: Yeah, just because one hair is off and you're like, oh,
• 51:50
  Speaker 3: I'm gonna wait.
• 51:51
  Speaker 2: You know, kind of a thing.
• 51:53
  Speaker 3: So you know, you do want to manage that through
• 51:57
  Speaker 3: the whole year. Like I said, the biggest damage that
• 51:59
  Speaker 3: you can do is when the tree is growing. If
• 52:02
  Speaker 3: you remove more than thirty percent of the tree, what's
• 52:04
  Speaker 3: gonna have is that tree is going to respond by
• 52:06
  Speaker 3: putting out a lot of growth, and then you're gonna
• 52:09
  Speaker 3: have a weird looking tree because you're gonna have these
• 52:12
  Speaker 3: very long stems that are shooting out when they shouldn't be.
• 52:15
  Speaker 2: So let me ask you, because I have seen this.
• 52:16
  Speaker 2: I want to see if you've noticed it too driving
• 52:19
  Speaker 2: around San Diego, because you drive all over the county
• 52:22
  Speaker 2: when you see trees that are maintained by the city
• 52:25
  Speaker 2: or the county, you ever see a group of trees
• 52:28
  Speaker 2: that were cut back so much? Oh yeah, and you
• 52:30
  Speaker 2: and you say to yourself, that's not good. Why, I
• 52:34
  Speaker 2: mean down to the sticks. Yeah. And there's there's some
• 52:36
  Speaker 2: trees up in our area, Script's Ranch, by a Scripts
• 52:39
  Speaker 2: Ranch High School, and about once a year it's like
• 52:42
  Speaker 2: they just hack them. What are those Yeah, I mean
• 52:45
  Speaker 2: they're just down to sticks. Yeah. And I'm thinking that's
• 52:47
  Speaker 2: pretty severe, isn't it. Yeah.
• 52:49
  Speaker 3: I mean, you know it's a form called topping or
• 52:52
  Speaker 3: stumping where they just cut, you know, thing and and hey,
• 52:56
  Speaker 3: I get it. You know, there's a lot of arbor
• 52:58
  Speaker 3: companies that will go and do that, and it's just
• 53:01
  Speaker 3: because maybe there's not another way to trim something, or
• 53:04
  Speaker 3: it's just what they have to do. But that just
• 53:06
  Speaker 3: starts with general proper tree care, like we were saying,
• 53:09
  Speaker 3: if you do it through the year and just a
• 53:12
  Speaker 3: little by little, you can prevent the problems later on.
• 53:15
  Speaker 3: So when it comes to your fruit tree, citrus trees,
• 53:17
  Speaker 3: small trees, Japanese maples.
• 53:19
  Speaker 2: That's where here on Garden America, somebody said to us,
• 53:27
  Speaker 2: your time is up, yeah, and we said no, we
• 53:30
  Speaker 2: paid for the entire hour and a half, close to
• 53:32
  Speaker 2: two hours, so that good old Facebook. After an hour,
• 53:36
  Speaker 2: they'd like to say, you know what, you guys have
• 53:38
  Speaker 2: had it. So we've got at least we figured that
• 53:41
  Speaker 2: out that after about an.
• 53:42
  Speaker 3: Hour, Yeah, we need to do a new link, a
• 53:45
  Speaker 3: new show link.
• 53:46
  Speaker 2: Exactly, because for some reason, after an hour, Facebook says
• 53:49
  Speaker 2: that's enough. So we got ourselves back on. Yeah, frustrating,
• 53:53
  Speaker 2: but those of you that are back with us, we
• 53:55
  Speaker 2: appreciate you hanging in there. This is the second segment
• 53:58
  Speaker 2: actually of our number two. If you can and track
• 54:00
  Speaker 2: here on bistalk Radio won't even.
• 54:02
  Speaker 4: Know this, Yeah they we we edit this out.
• 54:04
  Speaker 2: Because it just goes right on through. But those on
• 54:06
  Speaker 2: Facebook Live are like, all right, guys, what are you
• 54:08
  Speaker 2: up to. So we've been talking about trimming trees, talking
• 54:11
  Speaker 2: about the fact that it's better to do it to
• 54:13
  Speaker 2: periodically all year.
• 54:14
  Speaker 3: Yeah, because you know, as uh, you know, we mentioned
• 54:17
  Speaker 3: you know it could you could have heavy fruit which
• 54:19
  Speaker 3: could break a branch. You can you know, you know,
• 54:22
  Speaker 3: you just need to manage things through the year and
• 54:24
  Speaker 3: they'll be much better off. You were talking about how
• 54:27
  Speaker 3: you know around town sometimes they'll stump a tree or
• 54:30
  Speaker 3: cut it all the way down and then let it regrow.
• 54:33
  Speaker 4: That's you know, for the people that have these smaller
• 54:36
  Speaker 4: trees in their yards, it's just better to maintain them
• 54:38
  Speaker 4: through the year and don't be worried. There's no there's
• 54:41
  Speaker 4: no real wrong time a year. It's more there's a
• 54:44
  Speaker 4: wrong amount to do during that time or a.
• 54:47
  Speaker 2: Better way to do it. Yeah. Like if you're anything
• 54:50
  Speaker 2: anything that you maintain, if it's just like on your house,
• 54:55
  Speaker 2: any building, if you maintain, then you don't have to fix.
• 55:00
  Speaker 4: Good point, and that's a great way to look at gardening.
• 55:02
  Speaker 3: If you're out there weekly, you're weeding, you're tending it,
• 55:05
  Speaker 3: you're you're taking care of it, you don't have these
• 55:08
  Speaker 3: crazy big fixes to do.
• 55:10
  Speaker 4: Yeah, because you're just constantly on it.
• 55:12
  Speaker 2: You let it go, let it go, let it go,
• 55:14
  Speaker 2: and now you get a big problem. Yeah. You know.
• 55:16
  Speaker 2: It's like in a weird sort of way, I bring
• 55:18
  Speaker 2: up my aquarium all the time because I have fish
• 55:20
  Speaker 2: in there and I have I have live plants so
• 55:23
  Speaker 2: every morning when I when I feed them, or maybe
• 55:26
  Speaker 2: throughout the day, I just watch, I watch the environment.
• 55:29
  Speaker 2: Is there a fish acting a little funny? Yeah? Is
• 55:31
  Speaker 2: he swimming differently? Do you have to keep an eye
• 55:33
  Speaker 2: on him? You know, it's just it's just a matter
• 55:36
  Speaker 2: of even with your plants, Yeah, the littlest thing. If
• 55:39
  Speaker 2: there's something different, not to panic, but keep an eye
• 55:42
  Speaker 2: on it. Yeah, you know, because sometimes people, you know,
• 55:45
  Speaker 2: some people walk into a room and they'll say, how
• 55:47
  Speaker 2: long have you had that, uh, that base on your
• 55:50
  Speaker 2: on your tab And you say.
• 55:52
  Speaker 4: It's always been there, always be there.
• 55:53
  Speaker 2: You didn't never sit I never noticed that. Yeah, So
• 55:56
  Speaker 2: just just be aware.
• 55:59
  Speaker 4: No, I think we have to. I've got this before.
• 56:00
  Speaker 3: But when we were talking about earlier with water, you know,
• 56:03
  Speaker 3: we were talking about the rain water better than our
• 56:05
  Speaker 3: city water. You're fishing water, though, you have to change that.
• 56:08
  Speaker 3: So often do you go in water the plants outside
• 56:11
  Speaker 3: with that.
• 56:12
  Speaker 2: I've got a guy that comes over once a month,
• 56:13
  Speaker 2: uh huh, and I maintain it in between. But he
• 56:17
  Speaker 2: brings over good water, not sink water, not tap water.
• 56:21
  Speaker 2: Because what happens in an aquarium or just about anything
• 56:24
  Speaker 2: where you're keeping water if you use city water, you're
• 56:27
  Speaker 2: gonna have that calcium build up, white powdery build up. Yeah, yeah, yeah,
• 56:31
  Speaker 2: and it it's in your It gets on your your aquarium,
• 56:34
  Speaker 2: it gets on the lid, it gets on anything where
• 56:36
  Speaker 2: there's been water, and so you have to keep maintaining that,
• 56:39
  Speaker 2: you know, by rubbing it off, by scraping it off.
• 56:42
  Speaker 2: This way. With the water he brings over, there's none
• 56:45
  Speaker 2: of that. But here's something interesting, he told me. Even
• 56:47
  Speaker 2: though the water is pure, he still has to treat it. Yeah,
• 56:50
  Speaker 2: there's something within that water that's gonna need a nutrient. Okay,
• 56:54
  Speaker 2: but there's no more of the calcification anymore. It's just
• 56:57
  Speaker 2: you know, I pay a little extra, but it's well
• 56:58
  Speaker 2: worth it because there's less maintenance to do. So he's
• 57:01
  Speaker 2: a once a month guy that comes over. And he
• 57:03
  Speaker 2: comes over and says, yeah, tank looks good. You've been
• 57:05
  Speaker 2: doing this and that. He says, I'll tell how the
• 57:08
  Speaker 2: filter will tell me how dirty it was. Okay, when
• 57:10
  Speaker 2: he gets into the filter, Oh that's crazy, but it's fun.
• 57:14
  Speaker 2: But it's like anything else, to keep an eye on it.
• 57:16
  Speaker 4: But then you can use that water to in then
• 57:18
  Speaker 4: patio plants.
• 57:19
  Speaker 2: In fact, I told him I go take that water
• 57:21
  Speaker 2: important the plants. Yeah, go out in the patio and
• 57:24
  Speaker 2: water the plants.
• 57:25
  Speaker 4: That's fine, that's fine.
• 57:27
  Speaker 3: I know people will wonder sometimes about you know, particular
• 57:31
  Speaker 3: water on plants, you know, whether it's in a pod
• 57:34
  Speaker 3: or in the ground. And I think the only thing
• 57:36
  Speaker 3: you got to be worried about is, you know, the
• 57:37
  Speaker 3: high chemical content of anything. Like you know, people say, oh,
• 57:40
  Speaker 3: what about pool water in my plants, and yeah, if
• 57:43
  Speaker 3: your pool just treated with a shock or chlorine, that's
• 57:46
  Speaker 3: going to go into the plants and then you're going
• 57:47
  Speaker 3: to kill the plant.
• 57:48
  Speaker 2: Yeah. I would never even think of using pool water
• 57:51
  Speaker 2: because there's usually.
• 57:52
  Speaker 4: So much chlorine or anything.
• 57:54
  Speaker 3: But you know, then but then at the same time,
• 57:57
  Speaker 3: it's usually you you know, you got to be careful.
• 58:00
  Speaker 3: You wouldn't you wouldn't want that much chlorine in your
• 58:03
  Speaker 3: water while you're swimming in it. So it's usually not harmful,
• 58:06
  Speaker 3: but it's not great.
• 58:07
  Speaker 2: But I've been in pools where you can smell the clothes.
• 58:09
  Speaker 4: Oh yeah, that's got to be bad.
• 58:10
  Speaker 2: You know, you know a mile away, that's got to
• 58:12
  Speaker 2: be bad. Which way to the pool? Just sniff? Yeah,
• 58:15
  Speaker 2: famil your way to the pool.
• 58:17
  Speaker 4: Yeah.
• 58:19
  Speaker 3: So you know, the the the care of the water
• 58:24
  Speaker 3: when it comes to you know, your garden. People that
• 58:28
  Speaker 3: have wells, you know, you got to be careful because
• 58:31
  Speaker 3: sometimes those wells will be uh, you know a lot
• 58:34
  Speaker 3: of like hard you know, metals and minerals and things
• 58:38
  Speaker 3: like that.
• 58:38
  Speaker 4: You got to be careful with that.
• 58:39
  Speaker 3: But that's cool that you get to use that in
• 58:43
  Speaker 3: your potted plants out there on I'm sure the plants
• 58:46
  Speaker 3: love it absolutely.
• 58:47
  Speaker 2: Hey, we're going to take a break. We've got two
• 58:49
  Speaker 2: more segments coming up. That segment is the longer of
• 58:51
  Speaker 2: the two and then the final segment coming up a
• 58:53
  Speaker 2: little later on. So again that we are back at
• 58:56
  Speaker 2: as a Facebook Live Fiztalk Radio Brian maintyget Telefox. It's
• 58:59
  Speaker 2: going to take a break. It's the Bistok Radio. Do
• 59:01
  Speaker 2: stay with him. And here we go again. It is
• 59:57
  Speaker 2: the second to last segment here on Guard the Mayor.
• 1:00:00
  Speaker 2: We've made it this far. I'm not going to turn back. Yeah,
• 1:00:02
  Speaker 2: we're going to keep moving forward.
• 1:00:04
  Speaker 4: Right, just keep going, keep going, keep going going.
• 1:00:07
  Speaker 2: He by the way, John is an Idaho. In case
• 1:00:10
  Speaker 2: you know anybody's.
• 1:00:11
  Speaker 4: Don't responded to your text?
• 1:00:12
  Speaker 2: Has he no?
• 1:00:13
  Speaker 4: What was he doing?
• 1:00:14
  Speaker 2: He just you know, I just think he just like,
• 1:00:15
  Speaker 2: you know, I'm on vacation. I don't need to talk
• 1:00:18
  Speaker 2: to those guys.
• 1:00:19
  Speaker 4: He always.
• 1:00:19
  Speaker 3: And then what's gonna happen is we're going to get
• 1:00:21
  Speaker 3: a text back to him at about nine to forty
• 1:00:23
  Speaker 3: when we're off air.
• 1:00:24
  Speaker 4: Like, Hey, what's going on?
• 1:00:26
  Speaker 2: Hey do you need me now? Yeah? Exactly John, it's
• 1:00:28
  Speaker 2: nine forty.
• 1:00:28
  Speaker 4: Yeah, you know what time it is.
• 1:00:29
  Speaker 2: John.
• 1:00:32
  Speaker 4: He knew it, of.
• 1:00:33
  Speaker 2: Course he did. Do we have anybody back.
• 1:00:36
  Speaker 4: Yeah, We've got Carl, so we've got Dana.
• 1:00:40
  Speaker 2: Okay, here's the deal.
• 1:00:41
  Speaker 4: Here's what I say.
• 1:00:42
  Speaker 2: Here's what I think, ladies and gentlemen, boys and girls
• 1:00:45
  Speaker 2: moving forward, because we've got this pegged. As far as
• 1:00:49
  Speaker 2: why we get kicked off, yeah, I think I think
• 1:00:51
  Speaker 2: we have figured out that Facebook after an hour says
• 1:00:54
  Speaker 2: you're done. Yeah.
• 1:00:55
  Speaker 4: I think that we don't like the long running show.
• 1:00:57
  Speaker 2: I think after the first hour we need to shut
• 1:01:01
  Speaker 2: down and then ourselves and then restart.
• 1:01:04
  Speaker 4: To prevent us from getting shut down in the middle.
• 1:01:06
  Speaker 2: Because it'll shut us down. So after the first hour,
• 1:01:09
  Speaker 2: we shut it down and then we come back on again.
• 1:01:12
  Speaker 2: And that way, you know, what if you're if you're
• 1:01:14
  Speaker 2: used to watching us on Facebook and listening. Consider that
• 1:01:17
  Speaker 2: kind of an intermission.
• 1:01:18
  Speaker 4: Yeah, just a little breaks, a little break.
• 1:01:20
  Speaker 2: And then within five minutes.
• 1:01:22
  Speaker 4: Click you got to click, a click, an extra button.
• 1:01:25
  Speaker 2: And then five minutes we're back. So so we choose
• 1:01:28
  Speaker 2: when to go off, not Facebook kicking us off because
• 1:01:31
  Speaker 2: I think for some reason, I don't know if it's
• 1:01:33
  Speaker 2: in the in their system.
• 1:01:36
  Speaker 3: I think it just is one of those things they
• 1:01:38
  Speaker 3: don't They don't like a long running live.
• 1:01:40
  Speaker 2: Yeah, I think so, too long running live. So that's
• 1:01:43
  Speaker 2: what we'll do. I think that's next week. That's what
• 1:01:44
  Speaker 2: we'll do, just just to give you a heads.
• 1:01:46
  Speaker 3: Up, okay, and we'll pose the link to do that,
• 1:01:49
  Speaker 3: and then some people will be prepared for it, they'll know,
• 1:01:52
  Speaker 3: and then we'll make a note in the chat as
• 1:01:55
  Speaker 3: we're going to do and say, okay, go back to
• 1:01:57
  Speaker 3: the main page. We're going to shut down and then
• 1:01:59
  Speaker 3: you can start back up.
• 1:02:00
  Speaker 2: It's like, look at it as a fancy weight of
• 1:02:02
  Speaker 2: refreshing your computer. Yeah, when something doesn't work, did you
• 1:02:05
  Speaker 2: refresh it? A fancy way to turn it on, turn
• 1:02:07
  Speaker 2: it off.
• 1:02:08
  Speaker 4: Again, fancy way as you do it.
• 1:02:11
  Speaker 3: People have to wear a tie, and you gotta wear
• 1:02:15
  Speaker 3: a dress.
• 1:02:16
  Speaker 4: You can't just do it normally in your sweatshirt.
• 1:02:19
  Speaker 2: It reminds me of an old Seinfeld episode where he
• 1:02:22
  Speaker 2: started to carry a satchel. Oh, everybody said, you know
• 1:02:25
  Speaker 2: you're carrying a purse because it's a European satchel. And
• 1:02:28
  Speaker 2: then there was two characters watching him from afar and
• 1:02:32
  Speaker 2: somebody said, oh, yeah, he's got that satchel because he's
• 1:02:35
  Speaker 2: a fancy boy.
• 1:02:39
  Speaker 3: Oh that's funny. Okay, Tanya. By the way, you guys
• 1:02:45
  Speaker 3: sound great today.
• 1:02:46
  Speaker 2: Oh, thank you. I appreciate that. Yeah.
• 1:02:49
  Speaker 3: We've been working with the audio a bit too, and
• 1:02:51
  Speaker 3: I think it comes across Brian. Brian actually at his
• 1:02:54
  Speaker 3: home studio, has been working with his board, so he
• 1:02:57
  Speaker 3: knows a lot more about it. Well we ever did before.
• 1:02:59
  Speaker 2: You know, it's funny because I had kind of a
• 1:03:00
  Speaker 2: passive interest before, and now that I've got a board,
• 1:03:03
  Speaker 2: I'm like, no, this needs to be here, This button
• 1:03:04
  Speaker 2: needs to be turned up. This has to be the
• 1:03:06
  Speaker 2: game right here?
• 1:03:08
  Speaker 4: Can you make it sound different?
• 1:03:09
  Speaker 2: Oh? Right now?
• 1:03:11
  Speaker 4: Like those f those those those effects.
• 1:03:14
  Speaker 2: Should we play around little bit? Now? I don't we
• 1:03:15
  Speaker 2: won't hear it, We won't hear it. Well, let's see.
• 1:03:17
  Speaker 4: Yeah, let me see if I can.
• 1:03:18
  Speaker 2: Okay, you ready go for it? All right? Here we go,
• 1:03:21
  Speaker 2: there we go. Okay, all right, testing one, two, three?
• 1:03:24
  Speaker 2: How about that? Do you hear it?
• 1:03:25
  Speaker 4: It sounds normal?
• 1:03:26
  Speaker 2: Does it sound normal? Sure? Yeah, I don't.
• 1:03:28
  Speaker 3: I don't see you hear anything else? You got to
• 1:03:31
  Speaker 3: switch those buttons in. Okay, let's see play with the FX.
• 1:03:34
  Speaker 3: I want to sound okay, sound like I'm hello, hello, hello, hello.
• 1:03:39
  Speaker 2: I don't well, let's see here. Let me see here
• 1:03:41
  Speaker 2: pre app There we go five and push that in
• 1:03:44
  Speaker 2: because at home I can hear I can hear it.
• 1:03:46
  Speaker 4: Oh really, yeah, let's see. Let's go to thirteen Carlo.
• 1:03:49
  Speaker 4: What happened to our YouTube? I det right.
• 1:03:51
  Speaker 3: We were going to go live on YouTube because we
• 1:03:53
  Speaker 3: had hoped they weren't going to kick us out, But
• 1:03:55
  Speaker 3: then we found out we had to have a certain
• 1:03:58
  Speaker 3: number of subscribers on YouTube to be a Now now
• 1:04:07
  Speaker 3: I'm bad, Now you're bad. But so we're still working
• 1:04:11
  Speaker 3: on that, but we can't do it right now. We
• 1:04:13
  Speaker 3: need to figure out more with the YouTube now.
• 1:04:15
  Speaker 2: Obviously, after the show is over, our web manager webmaster Daniel,
• 1:04:22
  Speaker 2: uploads the show onto our YouTube page.
• 1:04:25
  Speaker 4: Yeah, so it goes there, but just not live, so.
• 1:04:28
  Speaker 2: Nobody heard the sound effect. Huh that's interesting.
• 1:04:31
  Speaker 3: Yeah, Rick, as should we add compost to the garden
• 1:04:35
  Speaker 3: soil now getting ready for spring? And and Rick, that's
• 1:04:39
  Speaker 3: a great question because you know, we talked about don't
• 1:04:42
  Speaker 3: fertilize right now, and composts is not necessarily a fertilizer
• 1:04:48
  Speaker 3: that you're gonna say, oh, you know, like it's gonna
• 1:04:50
  Speaker 3: making the plans because.
• 1:04:52
  Speaker 2: We don't want to encourage growth this time.
• 1:04:53
  Speaker 3: Of year exactly so, but compost right now is gonna
• 1:04:57
  Speaker 3: be good. It's gonna help. It's going to be like
• 1:04:58
  Speaker 3: a nice blanket. It's gonna then go into the soil
• 1:05:01
  Speaker 3: and be ready for the spring, do a little bit
• 1:05:03
  Speaker 3: of breaking down. You just don't want to put too
• 1:05:05
  Speaker 3: much over plants. You don't want to bury your plants
• 1:05:07
  Speaker 3: with it. So let em breathe, let em right now
• 1:05:10
  Speaker 3: would be a good time. And back to kind of
• 1:05:12
  Speaker 3: like what I said before regarding the earthworm castings. The
• 1:05:15
  Speaker 3: only thing you don't want to do is put it
• 1:05:17
  Speaker 3: down in an area where it's just gonna wash away,
• 1:05:19
  Speaker 3: because now it's a now it's a waste. You know,
• 1:05:22
  Speaker 3: if you're putting on a slope or an area where're
• 1:05:24
  Speaker 3: gonna get a lot of runoff. All that loose new
• 1:05:27
  Speaker 3: soil is just gonna wash away, and it's kind of
• 1:05:29
  Speaker 3: a waste of money or effort or you know, if
• 1:05:34
  Speaker 3: it's your own compost. So you just want to not
• 1:05:36
  Speaker 3: allow it to just wash away.
• 1:05:38
  Speaker 2: You know, I don't see anymore is a white fly
• 1:05:41
  Speaker 2: out of control? No, there was a time back in
• 1:05:45
  Speaker 2: the nineties you.
• 1:05:46
  Speaker 4: Taught you had to talk with it.
• 1:05:48
  Speaker 2: But back in the nineties, I lived in Pacific Beach,
• 1:05:50
  Speaker 2: right next to the cat and Ran Hotel, and they
• 1:05:53
  Speaker 2: have a myriad of you know, tropical plants and hibiscus
• 1:05:57
  Speaker 2: and palms and everything, and I remember it looks like
• 1:05:59
  Speaker 2: it looks like a giant spider web. Oh gosh, And
• 1:06:02
  Speaker 2: I had I had no idea what sticky what that was?
• 1:06:06
  Speaker 2: I'm like, what is I never heard of that? Yeah,
• 1:06:08
  Speaker 2: And then you know, over the years, getting into the show,
• 1:06:11
  Speaker 2: we talked about it, and I think worm castings. Wasn't
• 1:06:14
  Speaker 2: that one of the way to get waste, to get
• 1:06:15
  Speaker 2: rid of.
• 1:06:16
  Speaker 3: A great way to control it, right, Yeah, So it's
• 1:06:18
  Speaker 3: naturally absorbed the worm castings, and then they produce oils,
• 1:06:22
  Speaker 3: and therefore then the plant doesn't get whitefly or some
• 1:06:26
  Speaker 3: of the other bugs.
• 1:06:27
  Speaker 2: So I think we've basically eradicated it, or at least
• 1:06:30
  Speaker 2: we have it under control. Yeah, whereas before it seemed
• 1:06:32
  Speaker 2: like it was out of control.
• 1:06:34
  Speaker 4: Well, like you said, we just didn't know.
• 1:06:35
  Speaker 3: And and the other thing we've touched on before is
• 1:06:38
  Speaker 3: we've changed a lot of a lot of the places
• 1:06:42
  Speaker 3: have changed the way they take care of their plants.
• 1:06:44
  Speaker 3: By putting chemical fertilizers, by encouraging all that growth, we
• 1:06:48
  Speaker 3: were actually making the plants more susceptible problems. Yeah, and
• 1:06:52
  Speaker 3: we didn't realize that. So by the plants naturally fertilizing themselves,
• 1:06:57
  Speaker 3: by not forcing them to grow, the plants can naturally
• 1:07:00
  Speaker 3: fight off those bugs.
• 1:07:01
  Speaker 2: So you know what's interesting about organic fertilizer. When you
• 1:07:03
  Speaker 2: treat the soil, not the plant itself, You treat the environment.
• 1:07:07
  Speaker 2: You're giving the plant a good environment to work with,
• 1:07:11
  Speaker 2: as opposed to chemical fertilizers that go basically directly into
• 1:07:15
  Speaker 2: the plant. Now, once that plant has used it up,
• 1:07:18
  Speaker 2: it needs to be fertilized again. Yeah. I would imagine
• 1:07:21
  Speaker 2: with organic fertilizer, when you treat the soil, you have
• 1:07:25
  Speaker 2: to fertilize less because it's it's leaching into the soil.
• 1:07:29
  Speaker 4: Yeah, and it's always there and it's always it's always.
• 1:07:31
  Speaker 2: There, and the plant takes what at once versus what
• 1:07:34
  Speaker 2: you forced it exactly exactly.
• 1:07:36
  Speaker 3: So you know, you know, you probably do see that
• 1:07:39
  Speaker 3: a lot around wherever your neat, wherever you are, Like,
• 1:07:42
  Speaker 3: you're going to see you know, less scale less, whitefly
• 1:07:46
  Speaker 3: less mealy bug because we've moved away from a lot
• 1:07:49
  Speaker 3: of the chemical fertilizers and we moved into a more
• 1:07:53
  Speaker 3: organic gardening system that allows the plants to produce the oils.
• 1:07:58
  Speaker 4: That you know will fire off a lot of those.
• 1:08:01
  Speaker 2: And that's not to say that there are some instances
• 1:08:03
  Speaker 2: where a very controlled use of chemical fertilizers can work.
• 1:08:08
  Speaker 3: Oh Like I mean, hey, if you're having a party
• 1:08:11
  Speaker 3: and you want your flowers in bloom using super Bloom
• 1:08:14
  Speaker 3: or you know, or Ultra blue.
• 1:08:16
  Speaker 2: What's the Scott's product, Yeah, miracle miracle growth.
• 1:08:19
  Speaker 3: You know you're gonna you're in about a week, your
• 1:08:22
  Speaker 3: plants are gonna look amazing.
• 1:08:23
  Speaker 4: Yeah, you know, but in the long term, yeah, you
• 1:08:26
  Speaker 4: can't sustain that.
• 1:08:27
  Speaker 2: Because that's unnatural growth and it does it does make
• 1:08:31
  Speaker 2: the cell walls very thin.
• 1:08:33
  Speaker 3: Yeah exactly, and that's the problem where bugs come in
• 1:08:35
  Speaker 3: and yeah, things like that, and bugs look at that
• 1:08:37
  Speaker 3: like a neon sign, like look at how good that looks.
• 1:08:41
  Speaker 2: You know, it's like the wolf whistle, you know, the.
• 1:08:43
  Speaker 4: Wolf look at you.
• 1:08:49
  Speaker 3: So so yeah, so you know, a good organic approach
• 1:08:53
  Speaker 3: is always going to benefit you in the long run.
• 1:08:55
  Speaker 4: Like you say, you fertilize it less.
• 1:08:57
  Speaker 3: Yeah, the plant also tolerates time of cold, time of heat,
• 1:09:01
  Speaker 3: time of drought, time of old watering much better. And
• 1:09:05
  Speaker 3: you know it'll amend the soil so clay, soils begin
• 1:09:08
  Speaker 3: to break down, DG begins to have actual like life exactly,
• 1:09:15
  Speaker 3: yeah exactly. People, you know, so anytime you can, you know,
• 1:09:21
  Speaker 3: amend the soil. Earthworm castings, organic fertilizers composed, all those
• 1:09:27
  Speaker 3: are going to benefit you in the long run and overall.
• 1:09:31
  Speaker 4: Like you, eventually you don't even have to fertilize your plans.
• 1:09:33
  Speaker 2: They just go by themselves exactly. Yeah, and that's what
• 1:09:36
  Speaker 2: you want. They're like kids. You want to set them
• 1:09:38
  Speaker 2: up to.
• 1:09:38
  Speaker 3: Be independent, independent, let them grow on their own. Open
• 1:09:43
  Speaker 3: the door, you go, exact. Okay, well let's see, but
• 1:09:49
  Speaker 3: I will say though, people that have potted gardens.
• 1:09:52
  Speaker 2: That's different.
• 1:09:53
  Speaker 3: It's different. But if you use organic fertilizers, you are
• 1:09:58
  Speaker 3: not forcing the plan.
• 1:10:00
  Speaker 4: It's as well.
• 1:10:00
  Speaker 3: So it's still a good thing to use and potted,
• 1:10:02
  Speaker 3: but you do have to keep adding it, you.
• 1:10:04
  Speaker 2: Know, because it's gonna lead, it's gonna drain.
• 1:10:06
  Speaker 4: It's gonna drain you.
• 1:10:08
  Speaker 3: Only in a pot, they you they work with what
• 1:10:11
  Speaker 3: you give it.
• 1:10:12
  Speaker 4: In the soil naturally, in the ground.
• 1:10:14
  Speaker 3: They can pull, they can, you know, things change, but
• 1:10:17
  Speaker 3: in a pot, it's what you get.
• 1:10:18
  Speaker 2: I'm a pot scaper, you're a pot scaper. Pot scaping. Okay,
• 1:10:22
  Speaker 2: we're gonna take a break at BIS Talk Radio Facebook
• 1:10:24
  Speaker 2: live back after these messages. Hope we made it to
• 1:11:06
  Speaker 2: the last segment. We learned a lesson. We kind of
• 1:11:09
  Speaker 2: knew that. After about an hour, Facebook says you've done Yeah,
• 1:11:12
  Speaker 2: so we are going to do it ourselves here on out,
• 1:11:16
  Speaker 2: moving forward after the hours up, after the final segment,
• 1:11:19
  Speaker 2: we're shut down to break, we'll start again, whole new
• 1:11:22
  Speaker 2: show each hour, just so you know. And that's a
• 1:11:24
  Speaker 2: heads up, so tell your family and friends who wonder
• 1:11:26
  Speaker 2: what the heck happens after an hour.
• 1:11:28
  Speaker 3: Yeah, So Jana has made a funny comment too, and
• 1:11:32
  Speaker 3: she says, we never have to fertilize our roses in
• 1:11:35
  Speaker 3: an old horse pasture, so you know, it was an
• 1:11:39
  Speaker 3: area fertilizers always there. Yeah, the horses you know, used
• 1:11:42
  Speaker 3: to just you know, roam and you know, obviously you know,
• 1:11:45
  Speaker 3: they amended the soil there, right, and now it's just
• 1:11:48
  Speaker 3: full of wonderful nitrogen and everything. Me it's organic, you know.
• 1:11:53
  Speaker 3: And that's so true because the soil has been amended.
• 1:11:56
  Speaker 3: That's a nice if we could all have a horse pasture, right,
• 1:12:01
  Speaker 3: that plan did. That's funny. So happy Thanksgiving. You and
• 1:12:09
  Speaker 3: Dana are celebrating my family. We're going out to buffet.
• 1:12:13
  Speaker 2: Now, what time you're gonna get What time is your
• 1:12:15
  Speaker 2: buffet our buffet thing? Let me see what I'm gonna guess.
• 1:12:17
  Speaker 2: You're gonna guess ten o'clock. No, we're doing it later,
• 1:12:22
  Speaker 2: one o'clock.
• 1:12:23
  Speaker 3: One, Okay, tom Ham's Lighthouse if anybody's in the area,
• 1:12:28
  Speaker 3: We're gonna be at tom Ham's Lighthouse one.
• 1:12:30
  Speaker 4: Thirty over by the airport. Shelter Island.
• 1:12:33
  Speaker 2: No, that's not Is that Shelter Island or is that
• 1:12:35
  Speaker 2: Harbor Island? Shelter Island, You're right. You know why, it's
• 1:12:38
  Speaker 2: the same island as Cornic.
• 1:12:39
  Speaker 3: Tarbor Island isn't Harbor says Harbor Island drive Okay, yeah.
• 1:12:43
  Speaker 2: Yeah, we have too. There's Shelter Island, Harbor Island here
• 1:12:45
  Speaker 2: in San Diego and San Diego Bay. Now you know
• 1:12:48
  Speaker 2: what you don't remember this, but back in the sixties,
• 1:12:51
  Speaker 2: so so picture you know where the Valley high is, yes, okay,
• 1:12:54
  Speaker 2: that whole area there, and you've got San Diego Bay there. Yeah,
• 1:12:56
  Speaker 2: back in the sixties, at anyone given time, there might
• 1:13:00
  Speaker 2: be four or five aircraft carriers and battleships anchored right
• 1:13:05
  Speaker 2: there in that oh yeah.
• 1:13:06
  Speaker 4: So not not where they normally are nowadays. They were
• 1:13:10
  Speaker 4: right there.
• 1:13:10
  Speaker 2: Well, there's very there's there's few of them where they
• 1:13:12
  Speaker 2: are now. But and then they realized there's only one
• 1:13:16
  Speaker 2: way in there, right off the point. If anybody were
• 1:13:21
  Speaker 2: to bomb that area or shut down the entrance, all
• 1:13:25
  Speaker 2: these ships then would be stuck within that area of
• 1:13:30
  Speaker 2: San Diego Bay. And they said, did not such a
• 1:13:32
  Speaker 2: good idea, We're not going to keep all these ships
• 1:13:34
  Speaker 2: in here. Not very smart. But they were there all
• 1:13:36
  Speaker 2: the yeah, all the time, back when I was a kid.
• 1:13:38
  Speaker 2: It's like, look, at all these ships here. Wow. Yeah,
• 1:13:40
  Speaker 2: a little bit of San Diego trivia. Not that they
• 1:13:44
  Speaker 2: were planning on somebody bombing Point Loma. I'm just hope
• 1:13:46
  Speaker 2: not throwing it out there. At the time. That was
• 1:13:49
  Speaker 2: a different time. It was very cold war back then. Yeah. Oops,
• 1:13:53
  Speaker 2: click the wrong link. Sorry.
• 1:13:55
  Speaker 4: I want to make sure we get all the questions.
• 1:13:57
  Speaker 4: You hear the sprinkles again.
• 1:13:58
  Speaker 2: I do. It's nice, you know, one a little bit
• 1:14:00
  Speaker 2: of sprinkling. Not enough to do anything, you know the problem?
• 1:14:04
  Speaker 2: What's that? What's that going on?
• 1:14:06
  Speaker 4: Dana? Can you stay on for a few more segments
• 1:14:09
  Speaker 4: and then telling your oat data enjoying your home alone?
• 1:14:15
  Speaker 3: Okay, that's that's good, you know, Dana is like take
• 1:14:18
  Speaker 3: your time coming home, Brian.
• 1:14:20
  Speaker 2: Do a couple more segments just for the fun of it.
• 1:14:22
  Speaker 2: You know. The problem with this kind of spinning rain,
• 1:14:26
  Speaker 2: this is where your car gets dirty. Oh yeah, whereas
• 1:14:28
  Speaker 2: yesterday morning when when it was pouring, it just washed
• 1:14:31
  Speaker 2: it off. But this is uh, and we'll see what happens.
• 1:14:35
  Speaker 4: It's funny.
• 1:14:38
  Speaker 2: Yeah, so.
• 1:14:40
  Speaker 4: That's what we'll be.
• 1:14:41
  Speaker 2: Okay, we're gonna be low key.
• 1:14:43
  Speaker 3: I'm not even Thursday and Friday off. Yes, and we
• 1:14:47
  Speaker 3: have Christmas trees at the nursery. Now, so we're we're
• 1:14:50
  Speaker 3: gung ho. We're already selling Christmas.
• 1:14:52
  Speaker 2: Is the smallest Christmas tree you have two feet tall?
• 1:14:56
  Speaker 3: Yeah, I mean unless you want to talk about one
• 1:14:58
  Speaker 3: of those like topiary two.
• 1:15:01
  Speaker 2: Feet So you got exactly we're a small Christmas tree house.
• 1:15:05
  Speaker 4: Well you got cats. Oh my gosh, worry about the
• 1:15:07
  Speaker 4: cats getting in the tree and eating it.
• 1:15:10
  Speaker 2: I will say this, We have some of the best
• 1:15:12
  Speaker 2: looking fake silk plants in the house. They always fool everybody. Yeah,
• 1:15:18
  Speaker 2: we have to because the cats. Yeah, and even even
• 1:15:20
  Speaker 2: some of the fake plants they start to chew on.
• 1:15:22
  Speaker 4: Do you give them the cat grass or no?
• 1:15:23
  Speaker 2: Yeah?
• 1:15:24
  Speaker 4: Do you give that to regularly or no?
• 1:15:26
  Speaker 2: Not regularly when we think about it. Yeah, they got
• 1:15:29
  Speaker 2: the store and we got the one cat who's just
• 1:15:31
  Speaker 2: turned six months. I don't think he's ever had cat
• 1:15:33
  Speaker 2: grass yet. Oh yeah. Or cat nip, Well, the cat
• 1:15:36
  Speaker 2: nip they love.
• 1:15:37
  Speaker 3: Oh okay, Oh you give him the dryer. Do you
• 1:15:39
  Speaker 3: have a plant both? Do you have one growing in
• 1:15:42
  Speaker 3: your backyard? Not at the present time, because that's stuff that.
• 1:15:45
  Speaker 4: You can just grow and clip and grow and clip.
• 1:15:47
  Speaker 2: You know, we did a deep dive on cat nip
• 1:15:49
  Speaker 2: in its origin and history, and it's pretty, it's it's fascinating. Really. Yeah.
• 1:15:54
  Speaker 2: Now cats, well, if you want to call it getting high,
• 1:15:57
  Speaker 2: it lasted about fifteen to twenty minutes, okay, and then
• 1:15:59
  Speaker 2: it's are done. Yeah, you got to give them more.
• 1:16:02
  Speaker 3: You got to give them more. That's funny. So do
• 1:16:05
  Speaker 3: you have a catenip plant in the backyard?
• 1:16:07
  Speaker 2: Not anymore?
• 1:16:08
  Speaker 3: No, No, No, we should. I think you should. We
• 1:16:10
  Speaker 3: should just always have one. And yeah, you really can
• 1:16:14
  Speaker 3: just clip it. You can just clip it and give
• 1:16:16
  Speaker 3: it to them, clip it and give it to them.
• 1:16:17
  Speaker 2: You sell them at the nursery. Yeah, cat nip had
• 1:16:20
  Speaker 2: no idea.
• 1:16:21
  Speaker 4: Yeah, most nurseries, I think I just never thought about that. Yeah, okay,
• 1:16:25
  Speaker 4: And we sell cat grass.
• 1:16:26
  Speaker 3: We have we have a specific type of cat grass
• 1:16:28
  Speaker 3: that we grow to and some customers have said their
• 1:16:32
  Speaker 3: cats will only go to our cat grass because sometimes
• 1:16:35
  Speaker 3: you buy them at like the pet store or like
• 1:16:37
  Speaker 3: a grocery store, it's a different grass. But when there's
• 1:16:40
  Speaker 3: the actual cat grass, the cats like it a little
• 1:16:43
  Speaker 3: bit more.
• 1:16:44
  Speaker 2: So, yours is fresh and ready to go. It's it's
• 1:16:47
  Speaker 2: it's the kind.
• 1:16:48
  Speaker 4: Yeah, we grow it out there we grow it at
• 1:16:50
  Speaker 4: the nursery.
• 1:16:51
  Speaker 2: Wow.
• 1:16:51
  Speaker 3: Yeah, because we get these seed packages botanical interest that
• 1:16:57
  Speaker 3: cat grass cats specifically like that one.
• 1:17:00
  Speaker 2: And the catnip. You have a catnip what is it
• 1:17:03
  Speaker 2: a bush or tree?
• 1:17:04
  Speaker 3: What a grow groundcover kind of a plant? Yeah, cat nip,
• 1:17:10
  Speaker 3: well grown pots, Yeah, the perfect pots.
• 1:17:13
  Speaker 4: I have it in pots. You should always have it.
• 1:17:15
  Speaker 3: Cat grass you can't really have because it's an annual grass.
• 1:17:19
  Speaker 3: You'd be cutting it and it's all year round.
• 1:17:22
  Speaker 4: Yeah, all year round?
• 1:17:23
  Speaker 2: Really?
• 1:17:23
  Speaker 4: Yeah, okay, exactly, that's funny.
• 1:17:27
  Speaker 2: Yeah, that sounds good. I'm surprised Danny hasn't chimed in
• 1:17:30
  Speaker 2: to say.
• 1:17:31
  Speaker 3: She just did Brian get a catnip plant and the
• 1:17:33
  Speaker 3: grass cat grass Tiger has You.
• 1:17:35
  Speaker 2: Know what, why don't you ask Tiger for as a
• 1:17:38
  Speaker 2: as a Christmas present to you, Dana, to give you
• 1:17:41
  Speaker 2: a catnip vine groundcover type of thing. Yeah, it's funny.
• 1:17:47
  Speaker 4: I wonder you know.
• 1:17:48
  Speaker 3: I know we don't have really time to chat about this,
• 1:17:50
  Speaker 3: but to our listeners, it's like, I'm sure there's some
• 1:17:52
  Speaker 3: plants that they have animals, and that they have plants
• 1:17:56
  Speaker 3: for those animals, you know what I mean, meaning like
• 1:17:59
  Speaker 3: the you you know cats or dogs, or if maybe
• 1:18:02
  Speaker 3: they have chickens or you know, you know, talk about
• 1:18:05
  Speaker 3: grubs earlier. Chickens love grubs, you know. But you know,
• 1:18:10
  Speaker 3: there's there's always those plants that you grow for your hand.
• 1:18:12
  Speaker 2: Who maintains We got about a minute to go quickly.
• 1:18:14
  Speaker 2: Who maintains your chicken coop at the nursery?
• 1:18:17
  Speaker 3: We have a couple staff members. Okay, but yeah, they
• 1:18:19
  Speaker 3: clean it out, maintain and feed them, harvest.
• 1:18:21
  Speaker 2: The eggs, do all that.
• 1:18:22
  Speaker 4: Yeah, it's fun. It's fun to do. The chickens have
• 1:18:25
  Speaker 4: a personality.
• 1:18:26
  Speaker 2: Of course, they love chickens. Okay, that's gonna do it, folks,
• 1:18:29
  Speaker 2: ladies and gentlemen, boys and girls. Again, John is off
• 1:18:32
  Speaker 2: next week. Now, next week's show, we're gonna do one hour.
• 1:18:34
  Speaker 2: We're gonna shut down and then restart again for the
• 1:18:37
  Speaker 2: second hour or so. Just just so you know, this way,
• 1:18:40
  Speaker 2: I think it's gonna alleviate a lot of problems.
• 1:18:42
  Speaker 4: Try to get John on for next week.
• 1:18:43
  Speaker 2: We'll do our best to get John. Enjoy your Thanksgiving Tiger,
• 1:18:46
  Speaker 2: Yeah you too, and all the up to find people
• 1:18:50
  Speaker 2: out there right listening and watching us here on Guard
• 1:18:52
  Speaker 2: in America. Enjoy the rest of your weekend. We'll see
• 1:18:54
  Speaker 2: you next week, next weekend, that is, after Thanksgiving, God
• 1:18:58
  Speaker 2: bless everybody. Thank you so much for tuning in, and
• 1:19:00
  Speaker 2: we'll do it again next week after Thanksgiving, right here
• 1:19:02
  Speaker 2: on Guard in America. Take care,