Latest / Dave Kroupa (DOC)'s show / Dr. Kroupa's Natural Health Hours 9-23-26 with Doc, Suzi and Bill

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Dr. Kroupa's Natural Health Hours 9-23-26 with Doc, Suzi and Bill · Dave Kroupa (DOC)'s show

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• 1:41
  Speaker 2: Yeah, yeah, oh.
• 1:43
  Speaker 4: Yeah, what condition my condition was.
• 1:49
  Speaker 3: In.
• 1:50
  Speaker 5: I woke up this morning with the sun down shining in.
• 1:54
  Speaker 5: I found my mind in a brown.
• 2:01
  Speaker 2: Paper bag, but then.
• 2:06
  Speaker 5: Tripped on a cloud and fell eight miles high i
• 2:10
  Speaker 5: tore my mind on a jagged sky i just dropped
• 2:16
  Speaker 5: in to see what condition my condition was in.
• 2:21
  Speaker 4: Yeah yeah oh yeah what condition my.
• 2:25
  Speaker 2: Condition was in welcome everybody to dr krupa's natural health
• 2:39
  Speaker 2: hours it is the 23rd of september and for some
• 2:45
  Speaker 2: reason it hasn't cooled off very much and i'm about
• 2:48
  Speaker 2: tired of it uh i don't know where to register
• 2:53
  Speaker 2: the formal complaint but i will uh anyway we got
• 2:56
  Speaker 2: suzy bill myself all on rumble live all on zoom
• 3:03
  Speaker 2: and um Should be a great, interesting show tonight. We're
• 3:07
  Speaker 2: going to talk about, a lot of times we tell
• 3:10
  Speaker 2: you we don't like something or something's bad, and that's
• 3:13
  Speaker 2: why we don't like it. But I forget sometimes to
• 3:17
  Speaker 2: give you an alternative like Susie does with her recipes,
• 3:21
  Speaker 2: or Bill does with ideas about his weekly topic. So
• 3:25
  Speaker 2: tonight we're going to touch on, if they cook with
• 3:29
  Speaker 2: canola oil, what are your options? And we'll get into
• 3:33
  Speaker 2: that a little bit. Susie, I have to compliment you.
• 3:38
  Speaker 2: Those Back to Nature, is that what they're called? Cookies
• 3:42
  Speaker 2: and Crackers?
• 3:43
  Speaker 3: Yes.
• 3:44
  Speaker 2: Well, you're going to be jealous, but I got to
• 3:46
  Speaker 2: give you the credit. Kroger carries a lot of them.
• 3:53
  Speaker 2: And I've been buying them. And I just sat down
• 3:56
  Speaker 2: the other day to look at the receipt. Of course,
• 3:59
  Speaker 2: it was wet from my tears. But I could see
• 4:03
  Speaker 2: a lot of the numbers. And the crackers were $ 1. 99,
• 4:09
  Speaker 2: but there was a coupon for a dollar and some
• 4:16
  Speaker 2: small coupon from the manufacturer. And then the cookies were $ 3. 49,
• 4:22
  Speaker 2: and they had a dollar coupon and then a small
• 4:28
  Speaker 2: coupon from something else. So I ended up. Almost stealing them,
• 4:33
  Speaker 2: I think, which is a rare thing when you go
• 4:35
  Speaker 2: to the grocery store.
• 4:35
  Speaker 3: Yeah, I'd say so.
• 4:38
  Speaker 2: Can you imagine $ 1. 99 for a box of those look
• 4:41
  Speaker 2: like Ritz Crackers, tastes fabulous, and then a dollar coupon
• 4:46
  Speaker 2: off on top of that?
• 4:48
  Speaker 3: Yeah, just, that ticks me off. Thank you for making
• 4:51
  Speaker 3: my day.
• 4:53
  Speaker 2: And the cookies, what I've been doing, I buy them
• 4:56
  Speaker 2: and I just stick them in the freezer.
• 4:59
  Speaker 6: And, uh.
• 5:00
  Speaker 2: You know, I want a cookie, we got them. Because
• 5:02
  Speaker 2: at that price, I got to buy extra any time
• 5:05
  Speaker 2: I'm in there. I mean, I could not believe it.
• 5:08
  Speaker 2: I said, $ 1. 99 and you still gave me a dollar off?
• 5:13
  Speaker 2: Thank God. Because that was a nice break.
• 5:18
  Speaker 3: We're about sick of HEB. We went Monday and there
• 5:25
  Speaker 3: wasn't any choice. There was too many things I was
• 5:27
  Speaker 3: running out of and needed and I wanted to make
• 5:30
  Speaker 3: egg rolls this week, so I needed this stuff. And
• 5:34
  Speaker 3: I'm seeing, you know, most of the time, Huntley's going
• 5:38
  Speaker 3: to the store. Occasionally I'm going with him and he'll say, well,
• 5:44
  Speaker 3: they were out of this and out of that. Or
• 5:46
  Speaker 3: I hold up something and went, why'd you get this?
• 5:50
  Speaker 3: And well, they were out of everything else. I was like,
• 5:53
  Speaker 3: there's no substitutions, you know, newsflash. So what I'm seeing is,
• 5:59
  Speaker 3: And I was going to do this later in your segment,
• 6:01
  Speaker 3: but you brought up grocery stores. So what I'm seeing is,
• 6:07
  Speaker 3: especially Monday when I was there, one of the things
• 6:11
  Speaker 3: that I like to have on hand for a quick meal. Okay.
• 6:15
  Speaker 3: And yes, I will admit, you know, back in the 80s,
• 6:19
  Speaker 3: we had Hamburger Helper. like the rest of America did. Okay, well,
• 6:24
  Speaker 3: I've got this recipe, and I haven't shared it because
• 6:26
  Speaker 3: it's quite a bit of ingredients, and it'll just take
• 6:29
  Speaker 3: too long. I might should put it up on the website,
• 6:32
  Speaker 3: but you take HEB Organics mac and cheese. Okay, so
• 6:40
  Speaker 3: it's got the little shell macaronis, and it's got a
• 6:44
  Speaker 3: packet of a cheese sauce. So then you just, you know,
• 6:49
  Speaker 3: do all of your other brown, your ground meat and
• 6:52
  Speaker 3: spices and milk and this and that, and then you
• 6:55
  Speaker 3: put in your shells. You cover it, turn it down,
• 6:59
  Speaker 3: let it cook, and then at the end, after it's done,
• 7:03
  Speaker 3: you cut open that packet, squeeze it in, stir it up,
• 7:05
  Speaker 3: and it's just exactly like hamburger helper mac and cheese. Okay,
• 7:11
  Speaker 3: so I like to keep those in the pantry for
• 7:14
  Speaker 3: when I need a quick meal. And I had zero,
• 7:17
  Speaker 3: so I wanted to get like four boxes and stock up.
• 7:21
  Speaker 3: They didn't have any. And I'm looking, and I'm looking,
• 7:25
  Speaker 3: and they had all of the junk, the Velveeta, the Kraft,
• 7:30
  Speaker 3: even Cracker Barrel, and it's horrible, horrible ingredients. So I
• 7:34
  Speaker 3: think I was looking for someone. Well, I find these
• 7:37
  Speaker 3: little individual, like a single serve, kind of like they
• 7:42
  Speaker 3: do Raymond's. And it was the same thing. It was
• 7:49
  Speaker 3: the HEB Organics. So to my point, I'm seeing less
• 7:54
  Speaker 3: and less of that. And that's their shelf. That's their brand,
• 8:01
  Speaker 3: HEB Organics. And I think it's spelt with an X
• 8:04
  Speaker 3: on the end. I don't remember. What I'm afraid of
• 8:09
  Speaker 3: is that It's becoming too cost prohibitive for them to manufacture.
• 8:16
  Speaker 3: And my point is there's less and less every week
• 8:24
  Speaker 3: of organic selection, including vegetables, fresh and canned on the shelves.
• 8:31
  Speaker 3: And I'm not liking the direction I'm seeing this go.
• 8:35
  Speaker 2: Yeah, well, Kroger did the same thing. I talked to
• 8:38
  Speaker 2: the manager two weeks ago And I said, you know,
• 8:42
  Speaker 2: you guys, he's new, but I said, you guys, before
• 8:46
  Speaker 2: you got here, over in that biscuit section, you know,
• 8:50
  Speaker 2: where they come in a can, Susie, they had all
• 8:55
  Speaker 2: these Simple Truth organic biscuits. And it was wonderful. And
• 9:02
  Speaker 2: I bought some every week. And then they noticed we
• 9:05
  Speaker 2: were buying them, and they got rid of them because
• 9:07
  Speaker 2: they make more money on these Kroger brands and the
• 9:11
  Speaker 2: other brand, and they never came back again. So that
• 9:14
  Speaker 2: was kind of disappointing.
• 9:17
  Speaker 3: But what I see is, like, one of the things
• 9:20
  Speaker 3: that I get is H-E-B organics half and half. Okay,
• 9:27
  Speaker 3: I like it, whatever.
• 9:28
  Speaker 4: Yeah.
• 9:30
  Speaker 3: Like, I don't know, every fourth or fifth time we
• 9:33
  Speaker 3: get there, the shelf where it goes, it's empty, okay?
• 9:37
  Speaker 3: I'm obviously not the only one who likes it. Same thing,
• 9:41
  Speaker 3: you know, during COVID, we really, really stocked up heavy
• 9:45
  Speaker 3: on canned goods, the best quality canned goods that we
• 9:49
  Speaker 3: could find, like ATB Organics green beans and I don't know,
• 9:55
  Speaker 3: whatever else it was. But every single one of the
• 9:59
  Speaker 3: products that we buy that we like that's organic or
• 10:03
  Speaker 3: better ingredients, you better get there right after they stock
• 10:08
  Speaker 3: the shelves because that stuff flies off the shelf, which
• 10:11
  Speaker 3: means there's a demand. They just want to sell organic.
• 10:17
  Speaker 3: to me, the poison processed food and make a higher
• 10:23
  Speaker 3: margin on it.
• 10:25
  Speaker 2: Yeah. What I noticed too, for a while, everything that
• 10:30
  Speaker 2: said simple truth in the chip aisle had like two
• 10:36
  Speaker 2: or three ingredients and that was it. Well, now a
• 10:40
  Speaker 2: lot of that stuff's got canola oil, even though it
• 10:43
  Speaker 2: says simple truth. So I had to get real selective
• 10:47
  Speaker 2: and try to find the chips that only had three ingredients.
• 10:52
  Speaker 2: And I've been kind of successful. And I found the
• 10:56
  Speaker 2: biscuits through Amazon that are all natural. And I think
• 11:03
  Speaker 2: it's Annie's. They had another brand, but the other brand
• 11:06
  Speaker 2: didn't have as many natural ingredients as the Annie's. So
• 11:10
  Speaker 2: I can get my biscuits there now. And it was
• 11:13
  Speaker 2: very disappointing. They're trying to kick us in the teeth
• 11:17
  Speaker 2: for buying the stuff that's better for us.
• 11:21
  Speaker 3: Well, you're nicer than me. I think they literally want
• 11:24
  Speaker 3: to make people sick so that big pharma can make
• 11:27
  Speaker 3: more money and they can get their kickbacks. So I
• 11:31
  Speaker 3: got on Amazon when we got home, and I looked
• 11:35
  Speaker 3: up organic mac and cheese. Well, the brand's called 365,
• 11:40
  Speaker 3: and it's a whole foods brand. product so of course
• 11:47
  Speaker 3: I go to the label and I read the ingredients
• 11:51
  Speaker 3: and it's canola oil.
• 11:53
  Speaker 2: Yeah I'm not understanding that's why we did this tonight
• 11:58
  Speaker 2: ladies and gentlemen if you go say you like buffalo
• 12:02
  Speaker 2: wings like I love there's a place here called Buffalo
• 12:07
  Speaker 2: Wild Wings that cooks with beef tallow no canola oil
• 12:13
  Speaker 2: and they cook all their food in beef tallow. It
• 12:17
  Speaker 2: even tastes better. And I love, they have these, I
• 12:24
  Speaker 2: get the original wing. I don't want those little things
• 12:27
  Speaker 2: that they say are chicken things, because I don't know that.
• 12:31
  Speaker 2: But I recognize a real wing, and they come out,
• 12:35
  Speaker 2: I get spicy garlic, and it is crisp and delicious.
• 12:43
  Speaker 2: and I just can't get enough. The last time we
• 12:47
  Speaker 2: got some, I got like 20, and I still got
• 12:50
  Speaker 2: them in the freezer that I can cook later. But
• 12:54
  Speaker 2: there's a place called BJ's Restaurant and Brewhouse in front
• 13:01
  Speaker 2: of Buffalo Wild Wings. The Brewhouse one is right on 290,
• 13:07
  Speaker 2: and in the back a little ways in that shopping
• 13:10
  Speaker 2: area is.
• 13:12
  Speaker 2: Buffalo wild wing but they cook with tallow and i
• 13:16
  Speaker 2: checked with uh bjs because they got a cool brew
• 13:20
  Speaker 2: house which i like you go in and you can
• 13:23
  Speaker 2: get a flight of beer and i like that but
• 13:25
  Speaker 2: i'm not going to eat canola oil wings and that's
• 13:28
  Speaker 2: what they do so i called them and i said
• 13:31
  Speaker 2: you know that stuff's not good guys and i'd love
• 13:34
  Speaker 2: to come in but i'm not going to get canola
• 13:37
  Speaker 2: wings But they don't get it unless we don't go.
• 13:42
  Speaker 2: And you need to let them know. So when you get...
• 13:47
  Speaker 2: Say you want to order... Of course, where Susie's at,
• 13:49
  Speaker 2: they have to have a helicopter to deliver. But around here,
• 13:53
  Speaker 2: you can just think about it and you can get
• 13:55
  Speaker 2: it delivered. And if you check the ingredients and they're
• 14:01
  Speaker 2: using canola oil, let them know. Call them, talk to them,
• 14:06
  Speaker 2: and say... you know, we're not using you anymore because
• 14:09
  Speaker 2: you're using canola oil. We're going to use places that
• 14:12
  Speaker 2: use uncured lard or uncured bacon grease, beef tallow. Beef
• 14:19
  Speaker 2: tallow seems to be having a resurgence all of a sudden.
• 14:22
  Speaker 2: I'm not sure why, but I like it. And Buffalo
• 14:27
  Speaker 2: Wild Wings is wonderful, except for the beer selection, and
• 14:31
  Speaker 2: they don't have the flight of beer where you could
• 14:33
  Speaker 2: try like six of them, and see which one you
• 14:36
  Speaker 2: like best. So if I could mix the Brewhouse and
• 14:40
  Speaker 2: Buffalo Wild Wings, I'd have both worlds. But in the meantime,
• 14:44
  Speaker 2: I settle for whatever they got, ice cold, dark, draft,
• 14:50
  Speaker 2: and those wings, I mean, crispy, spicy garlic, it's heaven.
• 14:57
  Speaker 2: And if you get a burger or anything else, they've
• 15:01
  Speaker 2: got these pretzel dots, all cooked with beef tallow, nothing
• 15:05
  Speaker 2: cooked with canola. It's just wonderful. So the only way
• 15:09
  Speaker 2: it's going to change, ladies and gentlemen, is you let
• 15:12
  Speaker 2: them know, call them up. There's a place that just
• 15:16
  Speaker 2: opened up in front of the neighborhood, some kind of
• 15:20
  Speaker 2: breakfast kind of deal. And I looked it up, and
• 15:26
  Speaker 2: they use canola oil. And so, you know, unfortunately, I'm
• 15:30
  Speaker 2: not going to go there. But I will let them
• 15:34
  Speaker 2: know that the canola oil is the problem. So I
• 15:38
  Speaker 2: don't know if it'll make a lot of a difference.
• 15:42
  Speaker 2: I do know there was a restaurant, and the guy
• 15:46
  Speaker 2: owned four restaurants in this area. And they didn't have
• 15:51
  Speaker 2: sea salt on the table. They had junk salt. And
• 15:55
  Speaker 2: I asked him, I was in there like opening week,
• 15:58
  Speaker 2: might have been opening day. And I said, why... When
• 16:03
  Speaker 2: you have quality food, are you guys using junk processed salt?
• 16:09
  Speaker 2: And he said, you know what? Nobody ever brought it up.
• 16:11
  Speaker 2: I didn't know. So he said he was going to
• 16:16
  Speaker 2: fix that. But then they took this wonderful, it was
• 16:20
  Speaker 2: like a fresh pastry bakery, coffees. It was great stuff.
• 16:27
  Speaker 2: And they converted it. They decided we needed another Mexican
• 16:31
  Speaker 2: restaurant because there was only 100 of them in a
• 16:35
  Speaker 2: half block. And I saw the other day it closed up.
• 16:39
  Speaker 2: So I wish they would have listened to me because
• 16:42
  Speaker 2: they had a wonderful selection. I mean, pastries like you
• 16:47
  Speaker 2: couldn't imagine. Special coffee drinks. They had coffee with nitro,
• 16:53
  Speaker 2: nitrogen something, and alcohol. All the stuff was fabulous, but
• 16:58
  Speaker 2: they decided it needed to be a Mexican cantina, and
• 17:03
  Speaker 2: that sunk their ship. So very sad, but no canola oil.
• 17:08
  Speaker 2: So if you get a chance, ladies and gentlemen, and
• 17:12
  Speaker 2: on your computer, you can call it up and say,
• 17:15
  Speaker 2: does this restaurant use canola oil? And it will tell
• 17:18
  Speaker 2: you yes or no very quickly. and then if you
• 17:22
  Speaker 2: would like to see them get better so you can
• 17:24
  Speaker 2: go there because you like something like the beer flights
• 17:26
  Speaker 2: like me, let them know. And I did call BJ's,
• 17:31
  Speaker 2: and I let them know that canola was not good.
• 17:35
  Speaker 2: And a lot of people just don't understand. I've seen
• 17:40
  Speaker 2: where they use it because it's cheap, but it also
• 17:44
  Speaker 2: has a cheap flavor, and it's got a weird aftertaste.
• 17:49
  Speaker 2: I can... For some reason, I can pick it out
• 17:52
  Speaker 2: in a heartbeat. And I guess that's a good thing,
• 17:56
  Speaker 2: but it's not a good thing when you taste it.
• 18:00
  Speaker 2: So anyway, vote with your wallet. Speak with your wallet.
• 18:07
  Speaker 2: And use the places that are using beef tallow or
• 18:12
  Speaker 2: uncured lard, uncured bacon grease. Use those kind of places
• 18:17
  Speaker 2: because We want to give our business to people that
• 18:21
  Speaker 2: are more concerned about us too. And like Susie said,
• 18:25
  Speaker 2: a lot of this stuff, you got to wonder, are
• 18:28
  Speaker 2: they purposely in bed with the pharmaceutical companies and they
• 18:33
  Speaker 2: want to just give us bad stuff so we're going
• 18:36
  Speaker 2: to need them to try to treat us because they
• 18:39
  Speaker 2: made us ill? I hope not, but boy, it sure
• 18:42
  Speaker 2: looks suspicious. Anyway, Susie?
• 18:47
  Speaker 3: So I debated on whether or not to bring this up,
• 18:50
  Speaker 3: but I will. You know, cheese is becoming an issue. And,
• 18:56
  Speaker 3: you know, I'm going to have to find a source,
• 18:59
  Speaker 3: order it, whatever. And this is not new, but I
• 19:06
  Speaker 3: think it goes back to 1990. But what we're seeing
• 19:12
  Speaker 3: in cheese, like specifically cheddar cheese, where it used to
• 19:18
  Speaker 3: say rennet. Okay, rennet is derived from, I think, the
• 19:24
  Speaker 3: lining of a cow's stomach. But, okay, so that's offensive.
• 19:30
  Speaker 3: It's offensive to the vegetarians and vegans and Muslims and
• 19:36
  Speaker 3: on and on. So what they're doing is they're putting
• 19:41
  Speaker 3: in this, the manufacturer is Pfizer. Isn't that nice? It's
• 19:47
  Speaker 3: a bioengineered enzyme that starts the coagulation process when you're
• 19:58
  Speaker 3: making cheese. Believe me, in the last week, I know
• 20:02
  Speaker 3: more about making cheese than I wish I did. This
• 20:05
  Speaker 3: enzyme that does not have to, on the label, according
• 20:14
  Speaker 3: to FDA, does not have to say the source. It
• 20:18
  Speaker 3: can just say that it's an enzyme. And so this
• 20:25
  Speaker 3: particular enzyme I was reading a couple days ago falls
• 20:29
  Speaker 3: under the category of generally safe for consumption. Well, I
• 20:37
  Speaker 3: don't want to eat something with that kind of a description,
• 20:42
  Speaker 3: generally safe for consumption. Well, I can go outside and
• 20:46
  Speaker 3: I can, you know, get down on my hands and
• 20:48
  Speaker 3: knees and I can chew on some St. Augustine. It
• 20:52
  Speaker 3: might be, you know, generally safe for consumption. So 90%
• 20:58
  Speaker 3: of the cheese made in the United States says enzyme
• 21:03
  Speaker 3: on the back. Look at it. And now they've started
• 21:06
  Speaker 3: because it, The rennet is gone. Now it kind of,
• 21:15
  Speaker 3: sort of, I guess, qualifies for halal. And I don't
• 21:20
  Speaker 3: want to get into a huge debate on halal. However,
• 21:23
  Speaker 3: I'm not going to buy it because I'm not going
• 21:28
  Speaker 3: to do anything that furthers Sharia in the United States.
• 21:32
  Speaker 3: It's just a cut deal. You know, shoot me in
• 21:35
  Speaker 3: the head because I'm not going to do it. I
• 21:38
  Speaker 3: have yet to find any Christian cheese on the shelf,
• 21:42
  Speaker 3: but I have found Sharia-compliant cheese on the shelf. Okay,
• 21:46
  Speaker 3: that's all I'll say about that because my biggest beef
• 21:49
  Speaker 3: is the enzyme, which is a Pfizer product, and it's ludicrous,
• 21:56
  Speaker 3: and it's in 90% of the cheese. I'm repeating myself,
• 22:00
  Speaker 3: but they are saying, and it costs a small fortune.
• 22:03
  Speaker 3: It costs nothing. I did the prices at HEB, but
• 22:07
  Speaker 3: if you get imported European cheese, you're looking at about, well,
• 22:21
  Speaker 3: there wasn't a pound package sitting on the shelf. They
• 22:23
  Speaker 3: were small. They were teeny weeny. They weren't for a
• 22:27
  Speaker 3: family that loves their cheddar cheese. But like the HEB,
• 22:33
  Speaker 3: The cheapest HEB Hill Country Fair cheese was $ 7 for
• 22:40
  Speaker 3: two pounds. You're looking at $ 10 to $ 15 a pound
• 22:47
  Speaker 3: for a European cheese that doesn't have that garbage in it.
• 22:54
  Speaker 2: Yeah, it disappoints the hell out of me because that's
• 22:57
  Speaker 2: what I love about Europe is a lot of those countries...
• 23:01
  Speaker 2: will not put the bad ingredients and they don't allow
• 23:05
  Speaker 2: the companies to do it. But over here, it's got
• 23:09
  Speaker 2: to cost more unless you're getting a kickback from the
• 23:14
  Speaker 2: pharmaceutical companies to put extra bad stuff in products and
• 23:20
  Speaker 2: then put it out there. When, like, Robert Kennedy Jr.
• 23:26
  Speaker 2: was saying that he was working on these companies that,
• 23:30
  Speaker 2: get rid of a lot of bad stuff. And a
• 23:32
  Speaker 2: few of them were crying the blues that it was
• 23:35
  Speaker 2: going to cost them more. Well, I don't buy that.
• 23:38
  Speaker 2: It costs more when you use more ingredients. It costs
• 23:43
  Speaker 2: less if you put a few things and you do
• 23:46
  Speaker 2: it the right way. And I don't know much about
• 23:49
  Speaker 2: making cheese, but I've watched a lot of those shows.
• 23:54
  Speaker 2: And most of them over there in Europe, very, very
• 23:58
  Speaker 2: strict rules. You know, like in Germany, they have the
• 24:03
  Speaker 2: purity laws, and the beer can only have, I think,
• 24:07
  Speaker 2: three ingredients. That's the way it ought to be naturally.
• 24:12
  Speaker 2: You shouldn't even have to make a law that says that.
• 24:17
  Speaker 3: Yeah, so I watched a homesteader show and watched this
• 24:23
  Speaker 3: man make some cheese. And he used raw milk, and
• 24:27
  Speaker 3: of course it's his own dairy cow's, And so he
• 24:30
  Speaker 3: does have expense, you know, taking care, feeding his animals, whatever.
• 24:34
  Speaker 3: But for those of us who don't, and I pay
• 24:38
  Speaker 3: $ 9 a gallon, the recipe that he did was straightforward,
• 24:45
  Speaker 3: easy peasy. You didn't need a cheese press. And, you know,
• 24:51
  Speaker 3: those range from, you know, $ 60 to a couple hundred
• 24:55
  Speaker 3: dollars on Amazon. Basically, he did two and a half
• 25:02
  Speaker 3: gallons of milk. So there's, real quick math, 25 bucks
• 25:12
  Speaker 3: in milk. The end product was, if you've ever seen
• 25:17
  Speaker 3: one of those spring form cans like you make a
• 25:20
  Speaker 3: cheesecake in, or just the size of a cheesecake, and
• 25:24
  Speaker 3: it was a little shorter than than that, the disc
• 25:27
  Speaker 3: that he ended up with. And so the rennet doesn't
• 25:33
  Speaker 3: cost that much. And he shared the brand, you know,
• 25:38
  Speaker 3: that he used because it was animal rennet. So I
• 25:46
  Speaker 3: don't know. I saw a bottle of that and it
• 25:47
  Speaker 3: was like $ 25, but he used three of these teeny
• 25:51
  Speaker 3: tiny rennet tablets. So I'm, you know, That would last forever.
• 25:58
  Speaker 3: But some cheesecloth, stainless steel pots, a thermometer, and that's
• 26:04
  Speaker 3: basically all that you need. But still, and you got
• 26:09
  Speaker 3: to wait for about four to five weeks before you
• 26:13
  Speaker 3: can have grated cheese on your taco. And I'm just
• 26:18
  Speaker 3: being facetious, but.
• 26:22
  Speaker 3: Like I said, about the size, round diameter of a cheesecake,
• 26:27
  Speaker 3: but a little shorter, $ 25. Wow.
• 26:30
  Speaker 2: I just pulled up while you were talking, and there
• 26:37
  Speaker 2: is a company called Raw Dutch Country Swiss Cheese. There's
• 26:45
  Speaker 2: online retailers that have the artisan cheeses from Europe, like iGourmet.com.
• 26:51
  Speaker 2: 550 Artisan, Cheese Online, Dutch and European Organic Cheese, Farmagio Kitchen, Saxelby, Cheesemongers,
• 27:04
  Speaker 2: even Murray's. Kroger carries some Murray's, and it says here
• 27:08
  Speaker 2: that they use some curated. I'm not sure what that
• 27:14
  Speaker 2: even means when you're talking about cheese. What is that?
• 27:18
  Speaker 3: Curated what?
• 27:20
  Speaker 2: Curated selections of aged Manchego, Parmigiano-Reggiano.
• 27:26
  Speaker 3: Oh, okay. Yeah, it's just a fancy word for, you know, curated, collected,
• 27:32
  Speaker 3: you know, collection, whatever. But, yeah, and I know that
• 27:36
  Speaker 3: there's some places online, and I looked, and, you know,
• 27:40
  Speaker 3: I thought... Yeah, I'll just order some freaking cheese. How ridiculous. But,
• 27:48
  Speaker 3: you know, Doc, it just takes me off because, you know,
• 27:52
  Speaker 3: I don't do this all the time because of the expense.
• 27:57
  Speaker 3: Because it's $ 9 a pint to make butter. But, you know,
• 28:05
  Speaker 3: make my own butter, make my own mayonnaise, make my
• 28:07
  Speaker 3: own ranch dressing, you know.
• 28:11
  Speaker 2: Well, it's hard for you to order stuff, too, because
• 28:13
  Speaker 2: they don't even know that you're in the same country.
• 28:17
  Speaker 2: But I'm looking here. Supermarket chains, Walmart, Kroger, Safeway, Organic Valley, 365,
• 28:25
  Speaker 2: Whole Foods, but your HEB is not listed.
• 28:30
  Speaker 3: Right.
• 28:31
  Speaker 2: If you want to buy direct from a farm, there's
• 28:34
  Speaker 2: a company called Simply Grass-Fed, Honeybrook Farms. Let's see here.
• 28:41
  Speaker 2: Raw organic A2, A2 cheeses. So there are some options,
• 28:47
  Speaker 2: but again, you might have to build a helicopter pad.
• 28:52
  Speaker 3: Yeah, it's just absurd. You know, I don't want to
• 28:58
  Speaker 3: live in the 1850s. Yeah, well, we got to.
• 29:04
  Speaker 2: Find some cheeses. And I know up there at Calico,
• 29:11
  Speaker 2: they make a lot of their own cheese. So I'm
• 29:14
  Speaker 2: sure they're not putting anything in there.
• 29:16
  Speaker 3: I did go to their website and I looked, and
• 29:22
  Speaker 3: they had like some cheddar cheese and it said per unit. Well,
• 29:28
  Speaker 3: I looked and looked and I was like, okay, Calico Farms,
• 29:31
  Speaker 3: how big is your unit? And it didn't you know,
• 29:36
  Speaker 3: it didn't reveal the size of their unit.
• 29:39
  Speaker 2: And for everybody, including me, can you say that chemical
• 29:44
  Speaker 2: again and spell it so people know what to look
• 29:46
  Speaker 2: for that we don't want in the cheese?
• 29:50
  Speaker 3: Okay, so it just simply says enzyme. Okay. According to FDA,
• 29:57
  Speaker 3: the laws, the rules, that's all they have to reveal.
• 30:02
  Speaker 3: They don't have to tell you that it's bioengineered to
• 30:07
  Speaker 3: replace rennet. And the excuse is it costs about four
• 30:14
  Speaker 3: times as much to produce cheese using animal rennet as
• 30:20
  Speaker 3: it does this bioengineered Pfizer junk.
• 30:24
  Speaker 2: Yeah, what a sad thing that it costs a little
• 30:27
  Speaker 2: more to be healthy. Oh, that's terrible.
• 30:30
  Speaker 8: Bill, anything?
• 30:32
  Speaker 3: One last thing. What we said, you know, a year
• 30:36
  Speaker 3: ago or more was for those of us who would
• 30:38
  Speaker 3: not take the jab, they're going to figure out how
• 30:41
  Speaker 3: to get it into us.
• 30:44
  Speaker 2: Oh, yeah.
• 30:46
  Speaker 9: Yeah.
• 30:47
  Speaker 2: I just saw something again. They were talking about Bill Gates.
• 30:51
  Speaker 2: And his infected mosquitoes that they want to keep launching
• 30:55
  Speaker 2: all over the country. Sad stuff. Bill, anything? I know
• 30:59
  Speaker 2: Susie kind of rolled down the cheese aisle there.
• 31:06
  Speaker 6: No, it's just, I mean, listening to you guys, it's just,
• 31:11
  Speaker 6: I realize that as I have aged, I just, I
• 31:17
  Speaker 6: go out less, I do less around all this other
• 31:21
  Speaker 6: kind of stuff. And yeah, it's just, it's just getting
• 31:25
  Speaker 6: unhealthier and unhealthier to leave the house.
• 31:31
  Speaker 3: Yeah.
• 31:31
  Speaker 6: I haven't been out to a restaurant for three, four
• 31:36
  Speaker 6: years to have a sit down with me. I don't
• 31:39
  Speaker 6: know what they're serving. I don't know what, I don't
• 31:42
  Speaker 6: know what their hygiene is back in the, back in
• 31:46
  Speaker 6: the background.
• 31:46
  Speaker 2: Yeah, no. I wish you wouldn't have brought that up
• 31:51
  Speaker 2: I can't get that picture out of my.
• 31:52
  Speaker 10: Mind alright well yeah that's why I like if you
• 31:57
  Speaker 10: go to a place like Buffalo Wild Wings and they're
• 32:00
  Speaker 10: using beef tallow that tells me they care a little
• 32:04
  Speaker 10: bit more.
• 32:06
  Speaker 2: If you go in and they're using canola oil we
• 32:08
  Speaker 2: know they don't care that kind of makes it a
• 32:13
  Speaker 2: little simpler alright guys oh we have a little special
• 32:16
  Speaker 2: treat tonight uh, Susie and Hundley aren't aware that sometimes
• 32:21
  Speaker 2: the mic is on and they're being recorded. And, and
• 32:26
  Speaker 2: so we, when we come back, um, we have a
• 32:30
  Speaker 2: little recording of Susie and Hundley and you're going to
• 32:34
  Speaker 2: find out that they're kind of competitive. Um, but anyway,
• 32:39
  Speaker 2: it'll be, when we come back from break, that'll be the,
• 32:42
  Speaker 2: our lead in instead of the regular song. Um, And
• 32:46
  Speaker 2: it sounded a little bit like they might have been
• 32:48
  Speaker 2: singing and competing and tormenting each other just a little bit.
• 32:54
  Speaker 2: But you judge. So anyway, this is Dr. Krupa's Natural
• 32:58
  Speaker 2: Health Hours. Rush out and get yourself some natural cheese
• 33:02
  Speaker 2: from the local dairy guys and support them. And if
• 33:07
  Speaker 2: you want the Europeans, great stuff. But whenever you can,
• 33:14
  Speaker 2: buy something better. Pay a little more for your health
• 33:17
  Speaker 2: because that's the bottom line that's going in you. And
• 33:21
  Speaker 2: it supports those people that are doing good instead of
• 33:24
  Speaker 2: the companies that put junk in the food. So try
• 33:28
  Speaker 2: to do that. But anyway, this is Dr. Krupa's Natural
• 33:31
  Speaker 2: Health Hours. Susie, Bill, and myself will be right back.
• 33:41
  Speaker 1: Worried about where your next meal will come from if
• 33:43
  Speaker 1: the power is out for an extended period of time?
• 33:46
  Speaker 1: I'd like to suggest Numana Foods, a family-owned business with
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• 33:55
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• 33:56
  Speaker 1: Check them out for your family's health and security. Food
• 33:59
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• 34:02
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• 34:07
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• 34:13
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• 34:16
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• 34:24
  Speaker 1: any disaster. That's newmana.com, N-U-M-A-N-N-A dot com.
• 34:37
  Speaker 2: Got a project you need someone you can trust, big
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• 34:46
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• 35:00
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• 35:10
  Speaker 11: Anything you can do, I can do better I can
• 35:14
  Speaker 11: do anything better than you.
• 35:16
  Speaker 3: No, you can't Yes, I can No, you can't Yes,
• 35:18
  Speaker 3: I can.
• 35:19
  Speaker 12: No, you can't Yes, I can, yes, I can Anything
• 35:23
  Speaker 12: you can be, I can be greater Sooner or later,
• 35:26
  Speaker 12: I'm greater than you.
• 35:28
  Speaker 11: No, you're not Yes, I am No, you're not Yes,
• 35:30
  Speaker 11: I am No, you're not Yes, I.
• 35:32
  Speaker 12: Am, yes, I am I can shoot a partridge with
• 35:36
  Speaker 12: a single cartridge.
• 35:37
  Speaker 3: I can get a sparrow with a bow and arrow.
• 35:40
  Speaker 2: I can live on bread and cheese.
• 35:43
  Speaker 3: And only on that?
• 35:44
  Speaker 9: Yeah.
• 35:45
  Speaker 3: So can a rat. Any note you can reach, I
• 35:48
  Speaker 3: can go higher.
• 35:49
  Speaker 11: I can sing anything higher than you.
• 35:52
  Speaker 6: No, you can't. Yes, I can. No, you can't.
• 35:54
  Speaker 3: Yes, I can. No, you can't. Yes, I can. No,
• 35:56
  Speaker 3: you can't.
• 35:57
  Speaker 6: Yes, I can. No, you can't.
• 35:58
  Speaker 8: Yes, I can.
• 35:59
  Speaker 6: No, you can't.
• 36:02
  Speaker 2: Yes, I can.
• 36:09
  Speaker 11: Anything you can buy, I can buy cheaper. I can
• 36:12
  Speaker 11: buy anything cheaper than you.
• 36:14
  Speaker 3: 50 cents? 40 cents. 30 cents? 20 cents. No, you can't. Yes,
• 36:18
  Speaker 3: I can.
• 36:19
  Speaker 6: Yes, I can.
• 36:21
  Speaker 3: Anything you can say, I can say softer. I can
• 36:24
  Speaker 3: say anything softer than you. No, you can't. Yes, I can.
• 36:28
  Speaker 6: No, you can't.
• 36:28
  Speaker 11: Yes, I can.
• 36:29
  Speaker 6: No, you can't.
• 36:30
  Speaker 3: All right.
• 36:30
  Speaker 4: That was.
• 36:59
  Speaker 2: A little recording of Susie and Hundley, and we caught
• 37:04
  Speaker 2: them with the live mic. They didn't know about it.
• 37:06
  Speaker 2: But anyway, this is Dr. Krupa's Natural Health Hours, and
• 37:09
  Speaker 2: we are back. Anything, Susie or Bill, on the cheeses,
• 37:18
  Speaker 2: the canola oil, how to do better, and so these
• 37:23
  Speaker 2: companies don't make money off of us, Susie?
• 37:26
  Speaker 6: Oh, gosh.
• 37:27
  Speaker 3: I mean, you know, Doc, it's, you know, being the
• 37:31
  Speaker 3: cook of the house, you know, and the product picker-outer,
• 37:40
  Speaker 3: I don't know if anyone else is feeling this. You know,
• 37:44
  Speaker 3: y'all need to go to Rumble and look up Dr.
• 37:49
  Speaker 3: Krupa's Natural Health Hours, and we have a comment section there, and,
• 37:54
  Speaker 3: you know, click, follow, and Chime in. Let us know,
• 37:59
  Speaker 3: even if it's after the show, after it re-airs. Let
• 38:05
  Speaker 3: us know what you're going through at the grocery store,
• 38:08
  Speaker 3: because what used to be, believe it or not, a
• 38:13
  Speaker 3: pleasurable experience, even me reading all of the labels, I
• 38:20
  Speaker 3: dread it. I looked at how many went after we
• 38:24
  Speaker 3: were trying to find the organic, you know, mac and cheese.
• 38:29
  Speaker 3: And yeah, I could do it. I could do it
• 38:32
  Speaker 3: from scratch, but that's not the point. This is one
• 38:35
  Speaker 3: of my staple pantry items. I keep on hand, you know,
• 38:39
  Speaker 3: for a quick meal because I'm not doing five course meals,
• 38:43
  Speaker 3: you know, Every single day. It's not happening. And so
• 38:47
  Speaker 3: I'm wondering if y'all are feeling the same thing when
• 38:50
  Speaker 3: you go into a store like that. And, you know,
• 38:53
  Speaker 3: Whole Foods and Sprouts and Natural Grocers are not innocent.
• 39:00
  Speaker 3: You know, they're putting what they call, you know, cold
• 39:04
  Speaker 3: press organic canola oil in their products or bull corn.
• 39:09
  Speaker 3: But seriously, I would like to know if y'all just
• 39:12
  Speaker 3: feel completely overwhelmed. By the ingredients, the inferior quality, and
• 39:19
  Speaker 3: the higher prices.
• 39:21
  Speaker 2: Yeah, I'm sure that they do. We'd love to hear
• 39:23
  Speaker 2: from you, ladies and gentlemen. Bill, how about you? You
• 39:26
  Speaker 2: already said you're not leaving the house very much. Do
• 39:30
  Speaker 2: you order anything online? Have you looked into that kind
• 39:33
  Speaker 2: of stuff?
• 39:35
  Speaker 6: Occasionally. I think about I've limited myself to all of
• 39:43
  Speaker 6: my pickle people. Those are the kinds of folks that
• 39:46
  Speaker 6: you can kind of trust, but everything else The verbiage
• 39:50
  Speaker 6: on the labels, you read labels, you don't know what
• 39:54
  Speaker 6: that stuff means. You don't know what these people are
• 39:57
  Speaker 6: coming up with all these fancy words for. What?
• 40:03
  Speaker 2: I love when you're watching a television show and the
• 40:06
  Speaker 2: commercial says, FDA has approved this.
• 40:12
  Speaker 3: Yeah, they've approved lab-grown eggs as well.
• 40:17
  Speaker 9: Yeah.
• 40:18
  Speaker 6: Yeah, well, the new one that they've got now that
• 40:20
  Speaker 6: I've noticed is that they will say with a real positive,
• 40:25
  Speaker 6: confident voice, clinically proven. What the hell does that mean? Nothing.
• 40:31
  Speaker 2: It means nothing. And, you know, you're right. That clinically
• 40:38
  Speaker 2: proven is a scary thing to say, I think.
• 40:43
  Speaker 3: And what the heck does generally safe for consumption mean?
• 40:47
  Speaker 3: I mean, come on.
• 40:49
  Speaker 2: That means that we tested it on a lot of rats,
• 40:54
  Speaker 2: and not all of them died.
• 40:58
  Speaker 3: Well, rats eat rotten food out of alleyways, so what
• 41:03
  Speaker 3: a standard.
• 41:04
  Speaker 2: The most dangerous thing to rats' health is us, because
• 41:09
  Speaker 2: these people are crazy. They'd They don't care if they're
• 41:12
  Speaker 2: experimenting on dogs or cats or rats, as long as
• 41:16
  Speaker 2: it's not their family. Sick people, sick people. Right now,
• 41:22
  Speaker 2: things are so bad, guys, I don't know if it
• 41:25
  Speaker 2: ever gets fixed. They have fought Trump every step of
• 41:30
  Speaker 2: the way, and I don't agree with everything he's doing,
• 41:33
  Speaker 2: but most of the good stuff he's tried to do...
• 41:37
  Speaker 2: His own people are fighting him. They're all worried about
• 41:41
  Speaker 2: getting reelected and money. Money is the evil of all this.
• 41:46
  Speaker 2: All right. Well, you guys got anything else? We're going
• 41:48
  Speaker 2: to jump into our guy of the week, our one-liners.
• 41:52
  Speaker 3: Go for it.
• 41:56
  Speaker 6: All right.
• 41:57
  Speaker 2: Oh, and I do have, you know, from time to time,
• 42:00
  Speaker 2: we like to give some relationship advice. Kind of important.
• 42:05
  Speaker 2: And since I've had about a million of them, I
• 42:08
  Speaker 2: think I'm pretty sharp on at least what not to do.
• 42:13
  Speaker 2: But anyway, if your wife, I mean, excuse me, if
• 42:17
  Speaker 2: your girlfriend starts talking about wanting to walk down the aisle,
• 42:25
  Speaker 2: give her the grocery list and send her to the store.
• 42:27
  Speaker 2: They got lots of aisles. That'll stop that. And, guys, guys,
• 42:35
  Speaker 2: you need to learn in every relationship with a woman,
• 42:40
  Speaker 2: whether she's your wife or girlfriend, or sometimes just a friend,
• 42:44
  Speaker 2: that you have two choices. You can be right, or
• 42:51
  Speaker 2: you can be happy. You can't be both. All right,
• 42:57
  Speaker 2: let's go to our guy of the week, see if
• 42:59
  Speaker 2: you guys pick him up. He said, I have a
• 43:02
  Speaker 2: photographic memory. I just haven't developed it yet. I like that.
• 43:10
  Speaker 2: He said, if your ship doesn't come in, swim out
• 43:14
  Speaker 2: to it. He said, I couldn't wait for success, so
• 43:19
  Speaker 2: I went ahead without it. I like that. Well, the
• 43:25
  Speaker 2: most terrible fear that anybody should have is not war.
• 43:31
  Speaker 2: It's not disease, not cancer, not heart problems, not food poisoning.
• 43:36
  Speaker 2: It's a man or woman without a sense of humor.
• 43:40
  Speaker 2: I like that.
• 43:41
  Speaker 3: All right.
• 43:43
  Speaker 2: Something I'll always remember, when I was a kid, I
• 43:47
  Speaker 2: shook hands with Orville Wright. Forty years later, I shook
• 43:51
  Speaker 2: hands with Neil Armstrong, the guy that invented the airplane
• 43:56
  Speaker 2: and the guy that walked on the moon. in a lifetime,
• 43:59
  Speaker 2: that's kind of when you think about it. Nothing is impossible.
• 44:06
  Speaker 2: Some things are just less likely than others. He said,
• 44:11
  Speaker 2: I may not be playing with a full deck, but
• 44:14
  Speaker 2: I don't need a full deck. I have four aces.
• 44:18
  Speaker 2: He said, God is in my head, but the devil
• 44:22
  Speaker 2: is in my pants. Now, The freaks are on television.
• 44:30
  Speaker 2: Freaks are in the movies. And it's no longer the sideshow.
• 44:35
  Speaker 2: It's the whole show. The colorful circus and the clowns
• 44:39
  Speaker 2: and the elephants, for all intents and purposes, are gone.
• 44:45
  Speaker 2: We are dealing only with the freaks. Boy, that's true.
• 44:49
  Speaker 2: And he said that a long time ago. He said,
• 44:52
  Speaker 2: I've always been proud of being a Marine... I won't
• 44:56
  Speaker 2: hesitate to defend the core. Throughout my life, I've been
• 45:01
  Speaker 2: gratified that I've been able to keep the child in
• 45:06
  Speaker 2: me alive and inspire others. When you wear so many
• 45:11
  Speaker 2: hats in society, you never know who you are. That's
• 45:16
  Speaker 2: the beauty of it, because once you find out who
• 45:19
  Speaker 2: you are, you're screwed. I know you can be funny
• 45:24
  Speaker 2: without being filthy. I like that. You've got to be
• 45:31
  Speaker 2: an observer, and you've got to take time to listen
• 45:34
  Speaker 2: to people talk to watch what they do. I'm from
• 45:40
  Speaker 2: the Delbert home for the unusual. I've done the most
• 45:47
  Speaker 2: part pretty much what I intended. I ended up doing comedy, writing,
• 45:52
  Speaker 2: and painting. I've had a ball. And as I get older,
• 45:56
  Speaker 2: I just become an older kid. I was always an observer.
• 46:02
  Speaker 2: Even as a child, I could be satisfied to sit
• 46:06
  Speaker 2: in a car for three hours and just look at
• 46:09
  Speaker 2: the street go by while my mother went shopping. I
• 46:15
  Speaker 2: never have pretended to be any kind of a super
• 46:18
  Speaker 2: religious kind of man. but I feel strongly that you
• 46:22
  Speaker 2: can be funny without being dirty. Discipline is tough for
• 46:28
  Speaker 2: a guy who is a rebel. I love improvisation. You
• 46:34
  Speaker 2: can't blame it on the weight riders. You can't blame
• 46:37
  Speaker 2: it on the direction. You can't blame it on the
• 46:40
  Speaker 2: camera guy. It's you. You're on. You've got to do it,
• 46:45
  Speaker 2: and you either sink or swim with what you've got.
• 46:51
  Speaker 2: He said, I was talking to a businessman and said,
• 46:54
  Speaker 2: don't you think most men are little boys? And he said,
• 46:58
  Speaker 2: I'm no little boy. I make $ 75, 000 a year. And
• 47:03
  Speaker 2: I said, well, the way I look at it, you
• 47:06
  Speaker 2: just have a bigger toy. He said, I began painting
• 47:11
  Speaker 2: well before I started doing comedy. In fact, when I
• 47:15
  Speaker 2: came out of the war in 1946, I enrolled in
• 47:20
  Speaker 2: art school in Dayton, Ohio. I painted for three years
• 47:23
  Speaker 2: and then show business took hold. And let's see, I
• 47:27
  Speaker 2: think we're getting down to the end here. As a kid,
• 47:30
  Speaker 2: I always wanted to be lots of things. I was
• 47:33
  Speaker 2: Walter Mitty type. I wanted to be in the French
• 47:36
  Speaker 2: Foreign Legion, a detective, a doctor, a test pilot with
• 47:41
  Speaker 2: a scarf. a fisherman who hauled in tremendous marlin after
• 47:45
  Speaker 2: a 12-hour fight. I don't do jokes. The characters are
• 47:50
  Speaker 2: my jokes. And the last one is my mother had
• 47:54
  Speaker 2: a radio show, a Barbara Walters type of a gal,
• 47:58
  Speaker 2: and was very successful for about 20-some years on radio station.
• 48:05
  Speaker 2: All right, who was he, guys?
• 48:08
  Speaker 6: No idea.
• 48:09
  Speaker 3: I have no idea.
• 48:11
  Speaker 2: Jonathan Winters.
• 48:14
  Speaker 6: Okay.
• 48:18
  Speaker 3: Well, yeah, he was funny without being filthy. That's right.
• 48:24
  Speaker 2: Yeah, and I don't mind some of the cruder jokes
• 48:28
  Speaker 2: if they're funny, but just to make them dirty to
• 48:32
  Speaker 2: tell a joke, I don't like that. It's got to
• 48:34
  Speaker 2: have some humor.
• 48:35
  Speaker 6: Yeah.
• 48:39
  Speaker 2: But a lot of these things he said, I did
• 48:41
  Speaker 2: not know. I did not realize he was a painter
• 48:45
  Speaker 2: and he went to art school. I didn't know a
• 48:47
  Speaker 2: lot of that stuff.
• 48:48
  Speaker 3: Didn't he used to go on... Wasn't he a regular
• 48:51
  Speaker 3: on Johnny Carson?
• 48:53
  Speaker 2: Yeah, I think so. I think him and Johnny clicked
• 48:57
  Speaker 2: real well.
• 48:59
  Speaker 5: I love.
• 49:00
  Speaker 2: Johnny Carson made a lot of people. Remember, do you
• 49:03
  Speaker 2: guys remember Al.
• 49:06
  Speaker 2: Oh, Roker. No, not Roker. Oh, just a second. The
• 49:11
  Speaker 2: baseball player that was so funny. Oh, my mind just froze.
• 49:20
  Speaker 3: Up.
• 49:20
  Speaker 2: I don't use it enough. Anyway, he said one of
• 49:26
  Speaker 2: the greatest things. He said, I knew my career was
• 49:30
  Speaker 2: up when in 1965 they printed my baseball card with
• 49:35
  Speaker 2: no picture.
• 49:36
  Speaker 4: Wow.
• 49:39
  Speaker 2: Rooker I think is what was this uh you know
• 49:41
  Speaker 2: I'm talking about Bill or Susie either.
• 49:43
  Speaker 3: One a.
• 49:46
  Speaker 6: Lot of those guys were really those baseball players were really.
• 49:49
  Speaker 2: Funny yeah but he was funny he was the announcer
• 49:52
  Speaker 2: uh for the Milwaukee Brewers for a long time he
• 49:55
  Speaker 2: starred in a few movies uh the one where uh
• 50:00
  Speaker 2: Charlie Sheen was and Wild Thing is a pitcher um
• 50:04
  Speaker 2: Bob Euchre, yeah, that's it.
• 50:07
  Speaker 3: Oh, yeah.
• 50:08
  Speaker 2: And he was hilarious. He said, as a kid, my
• 50:13
  Speaker 2: dad wasn't very much into sports and all that stuff either,
• 50:18
  Speaker 2: and we were out in the yard for hours trying
• 50:21
  Speaker 2: to get how to play with this football, and we
• 50:24
  Speaker 2: couldn't get it to do anything. And he said, finally,
• 50:27
  Speaker 2: a neighbor came over, felt sorry for us, and put
• 50:30
  Speaker 2: air in it. And he said he came into the dugout,
• 50:39
  Speaker 2: and he figured out he wasn't on the team no
• 50:41
  Speaker 2: more when the coach told him visitors aren't allowed here.
• 50:48
  Speaker 2: That's great, great, great stuff. And then he bragged. He said,
• 50:52
  Speaker 2: people talk a lot about my batting average, but I
• 50:55
  Speaker 2: want you to know that 200 is a number I
• 50:59
  Speaker 2: share with another very famous athlete, and he was talking
• 51:03
  Speaker 2: about Dick Weber, the bowler. But he was great. He
• 51:10
  Speaker 2: played in those movies. He was funny. Like he said,
• 51:15
  Speaker 2: the coach would come get him, and he said, Bob,
• 51:18
  Speaker 2: get in there. I got a rally going. I want
• 51:20
  Speaker 2: you to break it up. And then one night he
• 51:25
  Speaker 2: said it was top of the ninth, three balls, two strikes,
• 51:30
  Speaker 2: and I was down to my last strike And he said,
• 51:34
  Speaker 2: I looked over to the opposing team dugout, and they
• 51:38
  Speaker 2: were already in street clothes. So he was great. That
• 51:44
  Speaker 2: was one, one very, very funny man.
• 51:46
  Speaker 3: Yeah, I don't really know baseball player names unless they're,
• 51:52
  Speaker 3: you know, Rangers.
• 51:54
  Speaker 2: Yeah, figures. I don't do figures. he's the funniest that
• 51:59
  Speaker 2: ever played the game and he was hilarious he was
• 52:02
  Speaker 2: like said he was only about a 200 hitter but
• 52:05
  Speaker 2: he but he was a pretty good ball player you
• 52:07
  Speaker 2: know even to get to the major leagues and be
• 52:11
  Speaker 2: considered not that good you had to be really good
• 52:14
  Speaker 2: just to get there um so that's kind of cool
• 52:19
  Speaker 2: anything bill or suzy on jonathan winters.
• 52:24
  Speaker 6: He was a funny and a very talented guy. And
• 52:27
  Speaker 6: it was always good to watch him because it just
• 52:32
  Speaker 6: made you feel good.
• 52:34
  Speaker 2: And like Susie said, he was on Johnny Carson. I
• 52:37
  Speaker 2: remember seeing him. You know, I think Johnny Carson was
• 52:42
  Speaker 2: probably the best ever at television. He wasn't political like
• 52:48
  Speaker 2: they are today. Today... They're like a third arm of
• 52:52
  Speaker 2: the Democratic Party, the Socialists and the Communists. They're just
• 52:57
  Speaker 2: all like that. Johnny made jokes about everybody, but I
• 53:01
  Speaker 2: never picked up that he was anything political. It was
• 53:07
  Speaker 2: just funny stuff.
• 53:08
  Speaker 3: Hunley said that he was on Hollywood Squares, too.
• 53:12
  Speaker 2: Oh, yeah, that would be a good place. Did Hunley
• 53:15
  Speaker 2: hear where we recorded you guys?
• 53:18
  Speaker 3: No, he just got here like 10 minutes ago.
• 53:22
  Speaker 6: Oh.
• 53:23
  Speaker 2: Well, tell him that we caught you guys with a
• 53:26
  Speaker 2: live mic and played it for everybody. At least people
• 53:31
  Speaker 2: in 27 countries are going to know about you.
• 53:35
  Speaker 3: Was that Judy Garland?
• 53:40
  Speaker 2: I think that was from Annie Get Your Gun or
• 53:43
  Speaker 2: something like that.
• 53:44
  Speaker 3: Oh, yeah, yeah. That's right.
• 53:46
  Speaker 2: But I'm not positive. Bill, do you know?
• 53:50
  Speaker 6: No, I don't.
• 53:53
  Speaker 2: I know they were talking about shooting, and I think
• 53:55
  Speaker 2: that was Annie. Yeah. I guess that was a musical.
• 54:00
  Speaker 2: I heard that, and I said, oh, this is Suzy
• 54:02
  Speaker 2: and Hunley. We got to play it.
• 54:05
  Speaker 3: And this is, I'll reveal something about me. I like musicals.
• 54:11
  Speaker 2: Oh, well, good.
• 54:13
  Speaker 3: I like to watch Fred Astaire and what's her face? Dance.
• 54:19
  Speaker 6: Ginger Rogers.
• 54:20
  Speaker 3: Thank you. Ginger Rogers. Oh, my goodness. And, you know,
• 54:25
  Speaker 3: it's funny because when I'm watching her dance, I'm just
• 54:27
  Speaker 3: really focused on it. I don't see her. I see
• 54:30
  Speaker 3: her feet. And I'm like, how on earth does she
• 54:33
  Speaker 3: do that? And wasn't her her legs insured for like
• 54:39
  Speaker 3: a million dollars?
• 54:42
  Speaker 2: I don't know, but that sounds about right. That sounds right.
• 54:50
  Speaker 3: But yeah, I like those old musicals.
• 54:53
  Speaker 2: Well, that's cool. That gives me some food for thought.
• 54:56
  Speaker 2: I just stumbled into this one yesterday, and when I
• 55:00
  Speaker 2: heard it, I said, Susie and Hundley, we got to
• 55:03
  Speaker 2: play it. We got to play it. All right.
• 55:09
  Speaker 9: What?
• 55:10
  Speaker 2: Where are we at on time? We've got a couple
• 55:12
  Speaker 2: minutes here. So anything on the musical or the FDA
• 55:19
  Speaker 2: being in bed with all these companies? I haven't heard
• 55:23
  Speaker 2: too much lately about RFK, but I know he was
• 55:27
  Speaker 2: finding a lot of resistance to making food better.
• 55:31
  Speaker 3: Well, I don't know. I think it was a company.
• 55:35
  Speaker 3: A couple of days ago, he was doing something. He
• 55:38
  Speaker 3: was speaking, press conference kind of a setting. I saw
• 55:42
  Speaker 3: it on YouTube, and he literally finally said, we're looking
• 55:47
  Speaker 3: into chemtrails.
• 55:50
  Speaker 2: Oh, good for him. Because they've been denying that for
• 55:53
  Speaker 2: a long time, and everybody knows it's a lie.
• 55:58
  Speaker 3: Well, you know, and I was telling... I was telling
• 56:02
  Speaker 3: Huntley that I was disappointed in him and the Maha movement. And,
• 56:08
  Speaker 3: you know, his comment was, it's just like what Trump
• 56:12
  Speaker 3: has on his hands. You can't, it's whack-a-mole. You can't
• 56:17
  Speaker 3: shut down all of these evil players all at once. So,
• 56:23
  Speaker 3: you know, unfortunately, there's only... almost a couple of years left, but,
• 56:29
  Speaker 3: you know, I pray they make some headway.
• 56:32
  Speaker 2: Well, and I think no matter what happens, J.D. Vance,
• 56:38
  Speaker 2: who I didn't like a few years ago, is going
• 56:44
  Speaker 2: to be well-learned in the Trump way of doing things.
• 56:50
  Speaker 2: And it's going to be, Trump's going to still be
• 56:53
  Speaker 2: in the background trying to help these guys out. when
• 56:56
  Speaker 2: he gets out. And I think we're going to see
• 56:58
  Speaker 2: a continuation. But I'll tell you what, if people still
• 57:04
  Speaker 2: think elections matter, we're never going to get anywhere because
• 57:10
  Speaker 2: they're already predicting that the midterms are going to destroy
• 57:15
  Speaker 2: the Republican Party. And then you've got that John Thune
• 57:20
  Speaker 2: in the Senate who has not done anything positive He
• 57:26
  Speaker 2: hasn't passed that voting bill called Save America Act. He
• 57:32
  Speaker 2: hasn't done a single thing that Trump has asked him
• 57:36
  Speaker 2: to do.
• 57:37
  Speaker 3: Well, go ahead, Bill.
• 57:42
  Speaker 6: No, I'm just listening.
• 57:45
  Speaker 3: Oh, well, you know, I don't totally agree with this midterms.
• 57:50
  Speaker 3: It's going to be the demise of the Republican Party. And,
• 57:55
  Speaker 3: of course, I say Republican Party very broadly because it's
• 57:59
  Speaker 3: well known that I despise most Republicans because I'm a
• 58:05
  Speaker 3: little L Republican, meaning libertarian Republican. I would rather not
• 58:11
  Speaker 3: see hookers on the street corner selling heroin to children,
• 58:17
  Speaker 3: kind of a libertarian. But if you go to the
• 58:23
  Speaker 3: regular mainstream news, You're going to hear the scared tactics. Oh,
• 58:30
  Speaker 3: Paxton's going to lose to, you know, Tallarico, who believes
• 58:34
  Speaker 3: there's six genders, and he's a Christian that hates Christianity,
• 58:39
  Speaker 3: and he wants to increase our taxes and take away
• 58:41
  Speaker 3: our guns. So I've been watching this for a little while.
• 58:48
  Speaker 3: You can't help but see the polls pop up. In
• 58:54
  Speaker 3: social media. And so I immediately sent a text to
• 58:59
  Speaker 3: a friend who used to who's still very close to
• 59:02
  Speaker 3: Ken Paxton and worked for him and still talks to
• 59:06
  Speaker 3: him on a regular basis. And I said, okay, come
• 59:09
  Speaker 3: on now, talk me off of this ledge because it
• 59:13
  Speaker 3: showed Tallarico 55, Paxton 45 or 50, Paxton 45 and
• 59:17
  Speaker 3: 5% undecided. So she sent me a link to a
• 59:28
  Speaker 3: real poll, and it's 79 to 22. So don't believe
• 59:33
  Speaker 3: these polls. The polls are as important as controlling the
• 59:42
  Speaker 3: voters as anything else. If you see Tallarico is going
• 59:47
  Speaker 3: to beat Paxton, you're like, well, what the hell? I'm
• 59:50
  Speaker 3: not going to go vote. When in reality, he's like
• 59:55
  Speaker 3: 79 to 22.
• 59:56
  Speaker 2: Well, my point wasn't so much about believing the polls
• 1:00:01
  Speaker 2: as thinking all these guys are mostly in the same bed.
• 1:00:05
  Speaker 2: John Thune is the leader of the Senate, and he
• 1:00:08
  Speaker 2: hasn't done a damn thing that's good for Trump or America.
• 1:00:11
  Speaker 3: And he's a scoundrel.
• 1:00:13
  Speaker 2: And so I have a bad feeling that that the
• 1:00:18
  Speaker 2: socialists and, you know, I really wish every one of
• 1:00:23
  Speaker 2: those people that think socialism and communism is a good
• 1:00:27
  Speaker 2: thing would be forced to go to a country and
• 1:00:30
  Speaker 2: live where it's at for a little while.
• 1:00:33
  Speaker 3: Exactly.
• 1:00:33
  Speaker 2: That would stop all that, I mean, in a hurry.
• 1:00:37
  Speaker 2: You know, I was down in Cuba, and it was
• 1:00:40
  Speaker 2: so bad down there. We have the Navy base at Guantanamo,
• 1:00:45
  Speaker 2: And you can go out in the water. You can
• 1:00:47
  Speaker 2: rent little boats and go out when you want and
• 1:00:50
  Speaker 2: take a break. And there's a line across out there
• 1:00:53
  Speaker 2: that you don't see in the water, of course. But
• 1:00:55
  Speaker 2: if you cross that line, you're getting apprehended and going
• 1:01:00
  Speaker 2: to prison. That's welcome to freedom. And they brought up
• 1:01:05
  Speaker 2: a really good point the other day. One of the
• 1:01:08
  Speaker 2: guys on Newsmax said, you've never seen anybody... trying to
• 1:01:15
  Speaker 2: get away from America, jumping in a little boat and
• 1:01:18
  Speaker 2: fighting the ocean to go to a socialist or communist country.
• 1:01:25
  Speaker 3: No, they come here so that they can live off
• 1:01:27
  Speaker 3: of welfare.
• 1:01:29
  Speaker 2: Well, and that's what's going on. It's all about voting.
• 1:01:32
  Speaker 2: Kamala Harris just said the other day, they played this
• 1:01:36
  Speaker 2: on the news today, that the Republicans are fixing it
• 1:01:41
  Speaker 2: where they're going to take all the illegals and the
• 1:01:46
  Speaker 2: people that shouldn't be on the voter rolls off, and
• 1:01:50
  Speaker 2: they won't be able to, Democrats won't be able to win.
• 1:01:53
  Speaker 3: Yeah, I heard that. Kamala said the Republicans are cheating
• 1:01:59
  Speaker 3: by taking the illegals off of the voter rolls. Someone's
• 1:02:02
  Speaker 3: been hitting the bottle.
• 1:02:04
  Speaker 2: Yeah, I remember Guy said that his parents voted against
• 1:02:11
  Speaker 2: for the Democrats, and he's never speaking to them again,
• 1:02:14
  Speaker 2: but they're already dead. All right, guys, well, let's go
• 1:02:19
  Speaker 2: to break. Bill, you got a weekly topic up your sleeve?
• 1:02:23
  Speaker 6: Yeah, kind of, sort of, yeah.
• 1:02:24
  Speaker 2: All right, well, you got a few minutes. You can
• 1:02:27
  Speaker 2: feel around in that office of yours and try to
• 1:02:29
  Speaker 2: find it. Ladies and gentlemen, this is Dr. Krupa's Natural
• 1:02:33
  Speaker 2: Health Hours, praying for a little cooler weather, not cold,
• 1:02:37
  Speaker 2: just cooler, nice. Lower humidity. Come on. Somebody's got to
• 1:02:43
  Speaker 2: be listening. Anyway, Susie, Bill, and myself will be right back.
• 1:02:50
  Speaker 2: Please listen to our sponsors.
• 1:02:57
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• 1:03:54
  Speaker 2: You've heard me tease Susie about not knowing the company's
• 1:03:58
  Speaker 2: name and putting tequila in her tea. Well, the company
• 1:04:03
  Speaker 2: name really isn't Ranchers and Dancers. It is Renovation and Design, 830-377-2131.
• 1:04:10
  Speaker 2: And she likes her tea plain, by the way. What
• 1:04:17
  Speaker 2: a company. When you tell them your budget... They take
• 1:04:21
  Speaker 2: great pride in meeting it or going lower, not above.
• 1:04:26
  Speaker 2: The quality is so great, you'll have to see their
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  Speaker 2: and call Renovation and Design, 830-377-2131.
• 1:05:03
  Speaker 12: There was rain on the street last night We stood
• 1:05:07
  Speaker 12: beneath the front door light And everything we said We
• 1:05:13
  Speaker 12: made sure the neighbors heard You called me this I
• 1:05:19
  Speaker 12: called you that Standing on the welcome mat Everything we
• 1:05:26
  Speaker 12: felt It all came down to just one word But
• 1:05:31
  Speaker 12: you couldn't say it And I couldn't say.
• 1:05:36
  Speaker 9: You know I tried.
• 1:05:40
  Speaker 2: My best to go.
• 1:05:42
  Speaker 4: Away I know you.
• 1:05:45
  Speaker 5: Cried cause I hurt.
• 1:05:47
  Speaker 12: You so It should have been easy to say we
• 1:05:54
  Speaker 12: were through But to walk away from love It was more.
• 1:06:01
  Speaker 13: Than we could do It was almost goodbye.
• 1:06:11
  Speaker 12: Almost goodbye I've ever sung through the lines this morning
• 1:06:26
  Speaker 12: When I opened up my.
• 1:06:28
  Speaker 13: Eyes Outside I could hear a mockingbird I could feel
• 1:06:38
  Speaker 13: your heartbeat As you lay there by my side I
• 1:06:44
  Speaker 13: thought of how the world could end With just one word.
• 1:06:51
  Speaker 2: But you didn't.
• 1:06:52
  Speaker 12: Say it And I didn't say.
• 1:06:54
  Speaker 9: It You know I tried My best to go I
• 1:07:03
  Speaker 9: know you're crying Cause I hurt you so Should have
• 1:07:11
  Speaker 9: been easy To say we.
• 1:07:14
  Speaker 12: Were through But to walk away from.
• 1:07:18
  Speaker 9: Love that way Was more than we could do It.
• 1:07:25
  Speaker 2: Was almost goodbye.
• 1:07:30
  Speaker 13: It was almost goodbye.
• 1:07:37
  Speaker 2: All right, we are back. And how many people have
• 1:07:41
  Speaker 2: lost their temper and made some little bitty thing to
• 1:07:46
  Speaker 2: where you almost had goodbye? Mark just not an old,
• 1:07:51
  Speaker 2: old song, but. I have a lot of feeling that
• 1:07:55
  Speaker 2: many people can relate to that. Anyway, we are back.
• 1:07:59
  Speaker 2: Welcome back to Dr. Krupa's Natural Health Hours. It is
• 1:08:02
  Speaker 2: the 23rd of September. Not cool enough, and I'm fed up,
• 1:08:07
  Speaker 2: but we persevere on. Wild Bill, take it away.
• 1:08:12
  Speaker 6: Okay, I was just thinking about... Analogy you made a
• 1:08:22
  Speaker 6: little before the break about how so many of the
• 1:08:24
  Speaker 6: comedians are the third arm of the Democrat Party. I
• 1:08:30
  Speaker 6: think you need to go down a little bit farther
• 1:08:33
  Speaker 6: on the arm to the third digit. Okay. So what
• 1:08:41
  Speaker 6: I'm going to deal a little bit with tonight is
• 1:08:44
  Speaker 6: a continuation of stuff that I've talked around about over
• 1:08:50
  Speaker 6: the past month and that's, uh, uh, having to do
• 1:08:54
  Speaker 6: with tranquility. And it's an aspect of tranquility that I
• 1:09:00
  Speaker 6: have very rarely talked about in my practice because I
• 1:09:05
  Speaker 6: have talked about it but not very often it tends
• 1:09:10
  Speaker 6: to people tend to be a little opinionated about it
• 1:09:16
  Speaker 6: but I thought okay that's okay and And that is
• 1:09:24
  Speaker 6: the aspect of prayer in terms of finding a bit
• 1:09:32
  Speaker 6: of tranquility in our lives and in our time. It's
• 1:09:42
  Speaker 6: a very personal thing, and I think that's why I
• 1:09:44
  Speaker 6: haven't talked about it very often. I think that our
• 1:09:48
  Speaker 6: relationship with, and I'm going to call it a greater power,
• 1:09:53
  Speaker 6: is very much individual and very much our own. And
• 1:09:58
  Speaker 6: we all have ways of dealing with it aside from
• 1:10:02
  Speaker 6: the kind of Sunday morning formality of it. And I
• 1:10:08
  Speaker 6: frequently think that it needs to be Recognize for what
• 1:10:17
  Speaker 6: it is and to be a more resourceful part of
• 1:10:25
  Speaker 6: our days and of our lives. But if you look
• 1:10:30
  Speaker 6: the word up in the dictionary, it basically deals with
• 1:10:35
  Speaker 6: addressing by thought or deed a greater power. And I
• 1:10:44
  Speaker 6: think we tend to forget that prayer can be a
• 1:10:50
  Speaker 6: deed as much as a thought process. As I've mentioned,
• 1:10:58
  Speaker 6: I'm sure before, one of the mentors in my life was,
• 1:11:03
  Speaker 6: and he's gone now, was a Ponca Indian, which is
• 1:11:10
  Speaker 6: basically Eastern Kansas, Oklahoma Indian. And he said, you know,
• 1:11:16
  Speaker 6: one of the things about us is, us being the
• 1:11:22
  Speaker 6: Native Americans, for those who are more of the traditionals,
• 1:11:29
  Speaker 6: is that they recognize that their entire life is a prayer.
• 1:11:33
  Speaker 6: He said, you know, when we walk in the fields
• 1:11:38
  Speaker 6: or the forest or the woods, he said, we are
• 1:11:41
  Speaker 6: aware that every time we put our foot down, we're
• 1:11:43
  Speaker 6: putting our foot on our mother. And we need to
• 1:11:46
  Speaker 6: treat that with respect and don't go stomping around, but
• 1:11:51
  Speaker 6: to be graceful and to be part of it. And
• 1:11:55
  Speaker 6: I think that being part of it is an important part.
• 1:11:58
  Speaker 6: I'll probably come back to that in a bit. But
• 1:12:03
  Speaker 6: the way we physically live our lives is so often
• 1:12:11
  Speaker 6: greatly separated from our thoughts. It doesn't sound like that
• 1:12:18
  Speaker 6: would be a reasonable assertion, but I believe that it is.
• 1:12:22
  Speaker 6: We can talk about spirituality, and that is a thought process,
• 1:12:26
  Speaker 6: but as soon as we quit talking, we go back
• 1:12:29
  Speaker 6: to being our physical selves. And prayer and physicality of
• 1:12:36
  Speaker 6: our spirits really are.
• 1:12:45
  Speaker 6: The same thing. And we need to be aware of
• 1:12:49
  Speaker 6: the gifts that we have. I talked a little bit
• 1:12:52
  Speaker 6: about that a couple weeks ago. We all have our
• 1:12:54
  Speaker 6: special gifts. And to realize those gifts and to make
• 1:13:00
  Speaker 6: them part of our lives is, in a sense, fulfilling
• 1:13:03
  Speaker 6: our spirituality. Prayer is essentially a process of giving thanks.
• 1:13:13
  Speaker 6: Whether we actually say thank you or if we turn
• 1:13:18
  Speaker 6: that thanks into the way we live our lives, into
• 1:13:21
  Speaker 6: our deeds, it's a process of gratitude. And it's, again,
• 1:13:32
  Speaker 6: important to recognize that when we are aware of that connection,
• 1:13:37
  Speaker 6: that we are really addressing that greater power, and we're
• 1:13:42
  Speaker 6: becoming part of a greater environment. As I spoke some
• 1:13:51
  Speaker 6: time ago, the Navajos tend to work from the premise
• 1:13:57
  Speaker 6: that when we become ill or when illness is present
• 1:14:00
  Speaker 6: or unhappiness or some aberration from normality, it's because we.
• 1:14:09
  Speaker 3: Are out of harmony.
• 1:14:12
  Speaker 6: We're out of harmony. We're out of harmony with ourselves.
• 1:14:15
  Speaker 6: We're out of harmony with our place in the universe,
• 1:14:19
  Speaker 6: with our relationship to whatever greater power we accept and
• 1:14:24
  Speaker 6: believe in. We have become separated. And the healing is
• 1:14:32
  Speaker 6: a reestablishment of that connection.
• 1:14:35
  Speaker 3: We have.
• 1:14:40
  Speaker 6: many, many times in our lives when I think we
• 1:14:43
  Speaker 6: can look back and we can realize that when we've
• 1:14:45
  Speaker 6: been ill or been injured or have some kind of
• 1:14:48
  Speaker 6: a physical problem, that we're out of sync spiritually. We're
• 1:14:58
  Speaker 6: out of touch with ourselves. We're out of touch with goodness.
• 1:15:05
  Speaker 6: Thinking about that, about goodness is the term that we
• 1:15:11
  Speaker 6: use a lot and about things that are good. What,
• 1:15:15
  Speaker 6: what does that, what is, what is good? What, what,
• 1:15:19
  Speaker 6: how do we really define good? We have a sense
• 1:15:21
  Speaker 6: about what it is, but I've, you know, over the
• 1:15:24
  Speaker 6: time that I've been a part of this Wednesday evening process, it's,
• 1:15:29
  Speaker 6: I've often talked about being able to define, literally define
• 1:15:35
  Speaker 6: the words that we use and, and, Take them out
• 1:15:39
  Speaker 6: of the realm of just being a concept or an
• 1:15:42
  Speaker 6: image or a feeling and turn them into something that
• 1:15:46
  Speaker 6: they really are. We recognize what they are. So what
• 1:15:50
  Speaker 6: is good? We know what bad is, but what kind
• 1:15:57
  Speaker 6: of we do? Some people don't, but if we have
• 1:16:02
  Speaker 6: a sense of what is good and it doesn't necessarily
• 1:16:07
  Speaker 6: mean mean good deeds in this case. I think good
• 1:16:11
  Speaker 6: deeds are the result of understanding really what that concept is.
• 1:16:17
  Speaker 6: But it's a frame of mind where we become part
• 1:16:26
  Speaker 6: of something far greater than ourselves, but that it has
• 1:16:31
  Speaker 6: a lightness and a positiveness, the positivity to it. and
• 1:16:37
  Speaker 6: a sense of well-being as opposed to things that are
• 1:16:41
  Speaker 6: bad or evil that are chaotic and are destructive and
• 1:16:49
  Speaker 6: are confusing and they put us in a bad place.
• 1:16:55
  Speaker 6: They're both very intense parts of who we are, not
• 1:17:01
  Speaker 6: necessarily personally but culturally, They're both very intense. People who
• 1:17:05
  Speaker 6: are evil are pretty intense about it. People who are
• 1:17:07
  Speaker 6: very good, they can be pretty intense about it. But
• 1:17:12
  Speaker 6: in terms of us mere mortals, us people who don't
• 1:17:16
  Speaker 6: have that kind of perhaps special connection, what is good?
• 1:17:25
  Speaker 6: What is good about us? What do we do in
• 1:17:29
  Speaker 6: our thought that helps us manifest that thought into action
• 1:17:34
  Speaker 6: and become sources of positivity for not only ourselves, but
• 1:17:40
  Speaker 6: for the people that we come into contact with. It's
• 1:17:45
  Speaker 6: a sense of light, a sense of joy, a sense
• 1:17:49
  Speaker 6: of peace, a sense of contentment, a sense of tranquility.
• 1:17:55
  Speaker 6: And how do we shut that out? When people you
• 1:18:00
  Speaker 6: talk to somebody about prayer, um, many people, uh, start
• 1:18:07
  Speaker 6: getting into what I call prayer speak. Um, the word
• 1:18:10
  Speaker 6: words like the, and thou and shout and shout not.
• 1:18:14
  Speaker 6: And this is, this is what I've always considered a
• 1:18:18
  Speaker 6: more formal aspect of prayer. We hear it on Sunday
• 1:18:21
  Speaker 6: mornings a lot. We somehow revert to Elizabethan English and, um,
• 1:18:29
  Speaker 6: change gears a little bit well how do what about
• 1:18:34
  Speaker 6: folks that don't do that we can have normal conversations
• 1:18:39
  Speaker 6: with a greater power with god whatever just in the
• 1:18:43
  Speaker 6: same way that we talk with each other that we
• 1:18:46
  Speaker 6: speak with each other i have to believe that god
• 1:18:52
  Speaker 6: understands our language you know and to we don't have
• 1:18:58
  Speaker 6: to have that formal structure but if we're if we're
• 1:19:03
  Speaker 6: if we're hurting if we're in some kind of pain
• 1:19:06
  Speaker 6: emotional pain physical pain spiritual pain. I remember reading someplace that,
• 1:19:15
  Speaker 6: you know, when times are tough, maybe a little prayer
• 1:19:18
  Speaker 6: can help. And a little prayer means going to that
• 1:19:22
  Speaker 6: quiet place and having a conversation with a greater power
• 1:19:29
  Speaker 6: that pulls us into a better place and out of
• 1:19:33
  Speaker 6: a not so good place. recognizing that we have that
• 1:19:38
  Speaker 6: ability and that capability is, it's not talked about very
• 1:19:45
  Speaker 6: often and it's not, it's not made, it's not made.
• 1:19:49
  Speaker 6: Part of the problem that I had with organized religion
• 1:19:53
  Speaker 6: for decades is that it has tended to lack a
• 1:19:58
  Speaker 6: sense of reality. And reality is my life, our lives,
• 1:20:04
  Speaker 6: our individual lives. What, this is not a once a
• 1:20:07
  Speaker 6: week deal. This should be something that's just a part
• 1:20:12
  Speaker 6: of who we are. And I never got that feeling.
• 1:20:15
  Speaker 6: All the years I was a church organist or when
• 1:20:20
  Speaker 6: I was a kid having to sit and squirm for
• 1:20:23
  Speaker 6: an hour on Sunday mornings because the pews were so uncomfortable.
• 1:20:27
  Speaker 6: I think pews were made uncomfortable so that people didn't
• 1:20:30
  Speaker 6: go to sleep. I remember a minister once said, his congregation,
• 1:20:35
  Speaker 6: I was an organist at that church, and he said,
• 1:20:39
  Speaker 6: you know, if some of you feel like you need
• 1:20:41
  Speaker 6: to sleep, please do. This is a great place to
• 1:20:44
  Speaker 6: do that. And I thought, well, good for you. It is.
• 1:20:49
  Speaker 6: It's a safe place. You ought to be able to
• 1:20:51
  Speaker 6: find a little rest in a safe place. Not a
• 1:20:53
  Speaker 6: bad concept. I think at the end of it all,
• 1:20:58
  Speaker 6: you know, if we look at the difference between goodness
• 1:21:01
  Speaker 6: and that sense of light and that sense of relief
• 1:21:06
  Speaker 6: and that sense of release and the sense of having
• 1:21:12
  Speaker 6: all the junk of the day or sometimes the junk
• 1:21:15
  Speaker 6: of our lives just be gone if for only a moment.
• 1:21:21
  Speaker 6: That puts us in a very different place. Evil is
• 1:21:26
  Speaker 6: always around us. Watch the news. Look at the bozos
• 1:21:31
  Speaker 6: in our government. Evil is always there. Evil is chaos.
• 1:21:37
  Speaker 6: Chaos cannot tolerate a sense of faith. And we need,
• 1:21:45
  Speaker 6: I think, to understand that whatever our faith is, that
• 1:21:51
  Speaker 6: that is our refuge and that is our safe place.
• 1:21:55
  Speaker 6: We all have within us, in our search for tranquility,
• 1:22:00
  Speaker 6: we all have that tranquility within us. We all know
• 1:22:08
  Speaker 6: where to go. We all know what to give up
• 1:22:11
  Speaker 6: to get to that good place. And we just let
• 1:22:14
  Speaker 6: the bad guys get in the way. There you go.
• 1:22:19
  Speaker 2: Deep, deep, deep. Wow. You know, I learned one thing
• 1:22:26
  Speaker 2: over the years. I had so many patients that were pastors,
• 1:22:32
  Speaker 2: so many patients that were the extreme about, you've got
• 1:22:40
  Speaker 2: to try our church. And I, over the years, I
• 1:22:43
  Speaker 2: tried an awful lot of them. And one thing I
• 1:22:46
  Speaker 2: learned very quick was within a very short time, it
• 1:22:52
  Speaker 2: all came back to money. And then I decided most
• 1:22:56
  Speaker 2: of the pastors and ministers and priests were had figured
• 1:23:01
  Speaker 2: out how to make a very good living without working.
• 1:23:05
  Speaker 2: And it really gives God a bad name because they're
• 1:23:13
  Speaker 2: all about the money. I was at a Lutheran church, Bill,
• 1:23:16
  Speaker 2: you'll love this, and the minister pastor says, you should
• 1:23:25
  Speaker 2: give to the church money. before you pay your house payment.
• 1:23:32
  Speaker 2: And I called him on it, and he said, well,
• 1:23:36
  Speaker 2: Jesus accepted gifts. I said, Jesus did not walk around
• 1:23:42
  Speaker 2: with his hands out. And people did not give where
• 1:23:48
  Speaker 2: they couldn't pay their house payment. And you're telling people,
• 1:23:53
  Speaker 2: don't worry about it. God's going to provide for you
• 1:23:56
  Speaker 2: while you're sleeping next to the dumpster Because the pastor
• 1:24:00
  Speaker 2: got you to give him money, well, he goes home
• 1:24:02
  Speaker 2: to a nice church-paid house. So I don't have a
• 1:24:06
  Speaker 2: lot of use for organized religion, like you said. And
• 1:24:10
  Speaker 2: I think people need to talk to God however they
• 1:24:14
  Speaker 2: feel like it. Like right now, me and him are
• 1:24:16
  Speaker 2: having a little bit of a tiff over this weather. But,
• 1:24:22
  Speaker 2: you know, that is very personal. You said it really great, Bill.
• 1:24:25
  Speaker 2: Very personal, your beliefs are.
• 1:24:28
  Speaker 6: You know, I've had so many people say, well, I've
• 1:24:31
  Speaker 6: prayed for something and God didn't answer me. And my
• 1:24:35
  Speaker 6: response is, yeah, he did. You just didn't like the answer.
• 1:24:38
  Speaker 3: Right.
• 1:24:40
  Speaker 2: I love that. Yeah, well, you know, sometimes I like
• 1:24:44
  Speaker 2: I'm watching a baseball game and the guy comes up
• 1:24:48
  Speaker 2: to bat and does something good. And then a few
• 1:24:52
  Speaker 2: minutes later, he's out there doing everything but taking Holy Communion. Like,
• 1:25:00
  Speaker 2: God stopped everything he was doing to watch you make
• 1:25:03
  Speaker 2: it to second base with a good hit. I mean,
• 1:25:06
  Speaker 2: people go a little extreme crazy. If you want to
• 1:25:10
  Speaker 2: pray to God as you're rounding the bases, go for it.
• 1:25:14
  Speaker 2: But if you have to stop and make sure everybody
• 1:25:18
  Speaker 2: sees you, it's kind of like when you give to
• 1:25:21
  Speaker 2: a charity and you have to have a receipt. I
• 1:25:24
  Speaker 2: don't put a lot of faith in it. Susie?
• 1:25:31
  Speaker 3: I loved Bill's segment today. It hits home. You know,
• 1:25:35
  Speaker 3: there's one passage in the Bible that has always, well,
• 1:25:40
  Speaker 3: it used to confound me. And it says, and I'm
• 1:25:44
  Speaker 3: maybe paraphrasing, but then again, maybe not, pray always without ceasing.
• 1:25:51
  Speaker 3: And I'm like, how do I do that? You know,
• 1:25:56
  Speaker 3: sometimes I got to cuss a cat. And so I
• 1:26:02
  Speaker 3: began to understand. I began to build on that passage
• 1:26:08
  Speaker 3: and extract from it what it meant. You know, I've got,
• 1:26:14
  Speaker 3: and I'm not bragging, I've got a really nice washing
• 1:26:19
  Speaker 3: machine and a really nice dryer. They're speed queen. And,
• 1:26:24
  Speaker 3: you know, when we got them, a lot of homework
• 1:26:29
  Speaker 3: was put into it. I had had the front loaders,
• 1:26:32
  Speaker 3: the LGs, the light up, the push button, the front,
• 1:26:36
  Speaker 3: you know, maybe I said front loader. But, you know,
• 1:26:40
  Speaker 3: all like a spaceship. And they last about six or
• 1:26:43
  Speaker 3: seven years. So I wash one out first. And I'm like,
• 1:26:48
  Speaker 3: I'm not doing this. I'm not doing it anymore. And
• 1:26:52
  Speaker 3: I just started researching. And of course, I had to
• 1:26:54
  Speaker 3: do it quick because laundry was piling up. Well, we
• 1:26:57
  Speaker 3: could go to a laundromat. But when I found out
• 1:27:00
  Speaker 3: about Speed Queen and you go to their website and
• 1:27:04
  Speaker 3: it'll tell you, you know, how big, ask you how
• 1:27:06
  Speaker 3: big is your family? How many loads per week do
• 1:27:08
  Speaker 3: you do? And, you know, just a few little questions.
• 1:27:11
  Speaker 3: And it said estimated life of the machine is 25 years.
• 1:27:17
  Speaker 3: And so I said, oh, we're doing this. And, you know,
• 1:27:20
  Speaker 3: Huntley wasn't too pleased with the price tag. But they
• 1:27:24
  Speaker 3: were basically just barely under $ 1, 000 each. So to my point,
• 1:27:30
  Speaker 3: what I learned was pray without ceasing means many things.
• 1:27:40
  Speaker 3: Our personal prayer life, you know, where we go alone
• 1:27:47
  Speaker 3: and we want to just sit and talk to God.
• 1:27:51
  Speaker 3: But it also means to give thanks. And I cannot
• 1:27:56
  Speaker 3: even tell you, and y'all are going to probably laugh,
• 1:27:58
  Speaker 3: how many times I have taken a load of laundry
• 1:28:01
  Speaker 3: to this beloved washing machine and said, thank you, Jesus,
• 1:28:06
  Speaker 3: for this washer. You know, thank you for this dryer.
• 1:28:12
  Speaker 3: Thank you for my home dryer. Thank you for seven
• 1:28:16
  Speaker 3: and a half acres. You know, thank you for the
• 1:28:21
  Speaker 3: drought because I know the rain's going to come. And
• 1:28:24
  Speaker 3: it just means, well, you find out, you know, someone's hurt.
• 1:28:30
  Speaker 3: Someone's sick. There was the red skin. I'm sorry. There's
• 1:28:34
  Speaker 3: still the Washington Redskins to me. I don't care what
• 1:28:37
  Speaker 3: anyone says. The quarterback, a young man fell and trying
• 1:28:45
  Speaker 3: to avoid a sack, I think, close to the end
• 1:28:49
  Speaker 3: zone and he popped his elbow out of socket and
• 1:28:54
  Speaker 3: it looked horrible. I had to look away and I
• 1:28:57
  Speaker 3: winced at it. Well, anyone who follows football knows Washington
• 1:29:04
  Speaker 3: Redskins-Dallas Cowboy rivalry for decades. But it didn't matter to me.
• 1:29:11
  Speaker 3: It was a young man, a quarterback, and I just
• 1:29:16
  Speaker 3: silently during the game, and I just started praying for
• 1:29:20
  Speaker 3: that young man. So I think for me, what Bill
• 1:29:25
  Speaker 3: is talking about and what helps me is learning what
• 1:29:31
  Speaker 3: that verse meant. It didn't mean to stand at the
• 1:29:35
  Speaker 3: Western Wall or go to Mecca or whatever else. It
• 1:29:40
  Speaker 3: just means be prayerful for others, your family, be thankful,
• 1:29:48
  Speaker 3: and do this all day long. And what that does
• 1:29:51
  Speaker 3: for me is it can help remove, if not sometimes
• 1:29:57
  Speaker 3: completely remove, anxiety, fear, and those sorts of things. When
• 1:30:07
  Speaker 3: just driving down the road and you're talking to God,
• 1:30:12
  Speaker 3: you're talking to God and saying, thank you for my
• 1:30:14
  Speaker 3: washing machine. Thank you for my home. And if it
• 1:30:18
  Speaker 3: becomes a habit all day long, it's life changing.
• 1:30:27
  Speaker 6: You know, you said something or, that was in my
• 1:30:32
  Speaker 6: mind this past few days. We come across passages in
• 1:30:38
  Speaker 6: the Bible or concepts that we've heard and we kind
• 1:30:43
  Speaker 6: of wonder about them because we're trying to figure out
• 1:30:47
  Speaker 6: what they mean and how they fit into us and
• 1:30:50
  Speaker 6: why am I remembering this? I've got a lot of
• 1:30:52
  Speaker 6: stuff to remember. Why is this thing in my... And
• 1:30:55
  Speaker 6: we have to get to a certain point of our
• 1:30:57
  Speaker 6: lives and we have an aha moment. All of a sudden,
• 1:31:01
  Speaker 6: it's something that we've wondered about or thought about or
• 1:31:06
  Speaker 6: tried to figure out. All of a sudden, it's there.
• 1:31:09
  Speaker 6: We got it. And I think that as they talk
• 1:31:14
  Speaker 6: about the three mystical Western religions, the Hebrew religions, Christian, Muslim,
• 1:31:27
  Speaker 6: have many things in their writings that are vague and obscure,
• 1:31:33
  Speaker 6: but they are things that we think about. And ultimately,
• 1:31:36
  Speaker 6: if we stay with it, we will have an aha
• 1:31:38
  Speaker 6: moment and we understand what that means. I think that's a,
• 1:31:41
  Speaker 6: you just put that really well. And it was, you know,
• 1:31:44
  Speaker 6: it is not, it is not petty to be thankful
• 1:31:48
  Speaker 6: for a washing machine. It's a wonderful thing. It's a gift. You,
• 1:31:54
  Speaker 6: you went through a lot of, a lot of trial
• 1:31:57
  Speaker 6: to get to that point and it worked for you. We,
• 1:32:00
  Speaker 6: We can't limit our gratitude to things that are abstract
• 1:32:07
  Speaker 6: and huge and great. You know, sometimes just being glad
• 1:32:12
  Speaker 6: to have a pair of shoes is a lot to
• 1:32:15
  Speaker 6: be grateful for. Yeah. It's a lot to be grateful for.
• 1:32:20
  Speaker 3: But, you know, to my point, I was thinking, what
• 1:32:22
  Speaker 3: on earth does that mean? Does that mean I'm supposed
• 1:32:24
  Speaker 3: to stay, you know, on my knees 24 hours a day,
• 1:32:29
  Speaker 3: you know, in prayer. And it's like, no. And then
• 1:32:33
  Speaker 3: when that realization hit me, I mean, first it made
• 1:32:36
  Speaker 3: me feel horrible. Never in my life have I prayed
• 1:32:42
  Speaker 3: all day long without ceasing. And then when I realized
• 1:32:47
  Speaker 3: that's not what that means.
• 1:32:50
  Speaker 6: Not what that means.
• 1:32:51
  Speaker 3: If we put prayer in a box and think that means,
• 1:32:56
  Speaker 3: you know, getting down on our knees and bowing our
• 1:32:59
  Speaker 3: head and closing our eyes and putting our hands in
• 1:33:02
  Speaker 3: the prayer position, then we're losing, we're missing the point.
• 1:33:07
  Speaker 6: Missing the point.
• 1:33:09
  Speaker 3: Yep.
• 1:33:10
  Speaker 2: Well, I got out of that as soon as he
• 1:33:12
  Speaker 2: figured out how to get God and the guardian angels
• 1:33:14
  Speaker 2: to do her damn laundry.
• 1:33:18
  Speaker 6: You're such a pragmatist.
• 1:33:20
  Speaker 3: No.
• 1:33:21
  Speaker 8: All right.
• 1:33:22
  Speaker 3: Well, it is break time. I don't think they would
• 1:33:26
  Speaker 3: even do it properly.
• 1:33:30
  Speaker 2: Well, that sound you hear, ladies and gentlemen, is lightning
• 1:33:33
  Speaker 2: coming down through Susie's roof. All right. Well, this is Dr.
• 1:33:38
  Speaker 2: Krupa's Natural Health Hours. It was a great, great topic, Bill.
• 1:33:42
  Speaker 2: When we come back, we're going to let Susie take
• 1:33:45
  Speaker 2: us to the kitchen. We're going to help her with
• 1:33:47
  Speaker 2: the name of her company.
• 1:33:49
  Speaker 3: And.
• 1:33:51
  Speaker 2: We'll just take it from there. I'm sure it'll be
• 1:33:53
  Speaker 2: something really great for us. Maybe even have scotch in it.
• 1:33:57
  Speaker 2: All right. Please listen to our sponsors. And Susie, Bill,
• 1:34:03
  Speaker 2: and myself and Hundley might be there in the background.
• 1:34:06
  Speaker 2: We'll be right back.
• 1:34:13
  Speaker 1: Worried about where your next meal will come from if
• 1:34:15
  Speaker 1: the power is out for an extended period of time?
• 1:34:18
  Speaker 1: I'd like to suggest Numana Foods, a family-owned business with
• 1:34:22
  Speaker 1: a passion for food quality and taste, as well as
• 1:34:24
  Speaker 1: long-term storage reliability.
• 1:34:26
  Speaker 3: Numana.com.
• 1:34:28
  Speaker 1: Check them out for your family's health and security. Food
• 1:34:31
  Speaker 1: so good tasting and good for you, it can be
• 1:34:34
  Speaker 1: eaten every day. Standard buckets are GMO-free, contain no aspartame,
• 1:34:39
  Speaker 1: high fructose corn syrup, autolyzed yeast extract, chemical preservatives, or soy.
• 1:34:44
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• 1:34:48
  Speaker 1: for you and your family when you need them during
• 1:34:50
  Speaker 1: an emergency. Newmana.com, a nutritionally healthy way to prepare for
• 1:34:56
  Speaker 1: any disaster. That's newmana.com, N-U-M-A-N-N-A.com.
• 1:35:09
  Speaker 2: So you need a contractor. You're adding on. renovating or
• 1:35:15
  Speaker 2: building new from the ground up. You want a company
• 1:35:18
  Speaker 2: that will be there, fair pricing, quality work, and lots
• 1:35:23
  Speaker 2: of experience. You want a company that if ICE decides
• 1:35:27
  Speaker 2: to do a raid, your workers will all still be
• 1:35:31
  Speaker 2: on the job. Very few companies can meet all your expectations.
• 1:35:37
  Speaker 2: I suggest renovation and design. You'll want everyone to see
• 1:35:42
  Speaker 2: your project and And you'll want to tell all your
• 1:35:45
  Speaker 2: friends and family about Renovation and Design.
• 1:35:48
  Speaker 3: 830-377-2131.
• 1:36:18
  Speaker 14: The clock strikes 12 And the world's gone still I'm
• 1:36:28
  Speaker 14: wrestling with a heart That won't ever heal Your picture
• 1:36:38
  Speaker 14: on the table Staring back at me.
• 1:36:47
  Speaker 15: I bow my head down, begging on my knees. I'm
• 1:36:57
  Speaker 15: sending midnight prayers.
• 1:37:02
  Speaker 2: Up to the sky.
• 1:37:05
  Speaker 4: Ask the Lord to tell me why you said goodbye
• 1:37:15
  Speaker 4: These tears keep falling But you're not there All I
• 1:37:21
  Speaker 4: got left.
• 1:37:23
  Speaker 2: Are these tears.
• 1:37:31
  Speaker 8: When I press Your voice in the dark Is a
• 1:37:40
  Speaker 8: ghost in my mind I keep reaching out.
• 1:37:49
  Speaker 2: But there's nothing to find.
• 1:37:55
  Speaker 16: The walls keep listening.
• 1:37:59
  Speaker 15: To the pain I confess.
• 1:38:04
  Speaker 16: Your absence is a hymn of loneliness.
• 1:38:15
  Speaker 9: I'm sending midnight prayers.
• 1:38:20
  Speaker 2: Up to the sky. All right. Can I pick it
• 1:38:27
  Speaker 2: or what? After Bill's topic. and the next song is
• 1:38:32
  Speaker 2: midnight prayer. I mean, I got a million of them.
• 1:38:35
  Speaker 3: Perfect. All right.
• 1:38:38
  Speaker 2: Welcome back to Dr. Krupa's natural health hours where I'm
• 1:38:41
  Speaker 2: just a little bit psychic or a psychosis. I don't know. Anyway,
• 1:38:49
  Speaker 2: It's the time of the show where we help Suzy
• 1:38:52
  Speaker 2: with the name of the company. And I know for
• 1:38:55
  Speaker 2: a fact it is Ringing and Dinging Construction, Suzy.
• 1:39:01
  Speaker 3: I may change the company name after that. It's Renovation
• 1:39:07
  Speaker 3: and Design Construction. We're located in the Texas Hill Country
• 1:39:11
  Speaker 3: near Fredericksburg, a tourist trap. Texas wine country. And fortunately,
• 1:39:21
  Speaker 3: we're about 17 miles west from that nonsense. And you
• 1:39:27
  Speaker 3: can go to dotcreeper.com and scroll down about three quarters
• 1:39:32
  Speaker 3: of the way and you'll find a link to our
• 1:39:34
  Speaker 3: website or you can reach us at 830-377-2131. All right.
• 1:39:37
  Speaker 3: Put on that chef's hat.
• 1:39:44
  Speaker 2: Load your gun and take us to the kitchen.
• 1:39:48
  Speaker 3: So I thought about, well, I did have another recipe.
• 1:39:51
  Speaker 3: And I'm like, no, I'm going to do the one
• 1:39:53
  Speaker 3: that I'm doing for dinner tonight. Because what I share
• 1:39:57
  Speaker 3: with y'all is things that I do. And so, you know,
• 1:40:07
  Speaker 3: I'm not just throwing out, you know, recipes willy-nilly. This
• 1:40:11
  Speaker 3: one is my absolute go-to. this is a pizza crust.
• 1:40:15
  Speaker 3: Now I do, um, when I get a hankering to make, uh,
• 1:40:19
  Speaker 3: like an einkorn pizza, um, pizza dough, I use a
• 1:40:28
  Speaker 3: recipe specific to einkorn, but this, you can use, um, your, um,
• 1:40:36
  Speaker 3: ancient grains, your organic flour, just don't use the junk flour. Um,
• 1:40:43
  Speaker 3: So I found this because we wanted pizza and I'm like, well,
• 1:40:51
  Speaker 3: that's a long time. That's a long wait. Well, this
• 1:40:55
  Speaker 3: one is ready in just under an hour. And then
• 1:41:01
  Speaker 3: I'll give you a little hint at the end about,
• 1:41:03
  Speaker 3: you know, what I do, but you're looking at about
• 1:41:06
  Speaker 3: 40 minutes prep time, 15 minutes cook time. But of course,
• 1:41:11
  Speaker 3: you know, you've got, uh, you're prepped for, you know,
• 1:41:15
  Speaker 3: cutting up, you know, veggies, olives, you know, onions, whatever
• 1:41:18
  Speaker 3: you want, so very, very simple, and it says it
• 1:41:24
  Speaker 3: makes one 20-inch pizza, but my husband really, really likes
• 1:41:29
  Speaker 3: his pizza very thin. He wouldn't eat a Chicago style
• 1:41:37
  Speaker 3: if he had to, so This is one cup of
• 1:41:41
  Speaker 3: warm water, and I put that straight into my mixer,
• 1:41:47
  Speaker 3: stand mixer bowl, and a tablespoon of honey. Now, if
• 1:41:52
  Speaker 3: you wanted to use raw whole cane sugar, you could
• 1:41:56
  Speaker 3: do that. The honey just gives it– my goodness. It
• 1:42:02
  Speaker 3: gives it– my apologies. There's a cat doing something bad.
• 1:42:06
  Speaker 3: Speaking of– testing cats, but I digress. The honey gives
• 1:42:12
  Speaker 3: it a special kind of flavor. It's not too sweet.
• 1:42:16
  Speaker 3: Basically what it does is it feeds your yeast. So
• 1:42:21
  Speaker 3: from there, you want two and a quarter teaspoons of
• 1:42:25
  Speaker 3: active dry yeast, not the rapid, just the active dry.
• 1:42:33
  Speaker 3: Two and three quarters cup of all-purpose flour. a tablespoon
• 1:42:39
  Speaker 3: of olive oil, and a teaspoon of fine Celtic sea salt.
• 1:42:44
  Speaker 3: And so, like I said, in your stand mixer bowl,
• 1:42:49
  Speaker 3: go ahead and put your warm water and your yeast
• 1:42:53
  Speaker 3: and your honey and let it sit for like five minutes.
• 1:42:56
  Speaker 3: And it's going to get very, very bubbly. If it doesn't,
• 1:43:01
  Speaker 3: you probably don't need to proceed. You probably need to
• 1:43:04
  Speaker 3: maybe get a fresher, I don't buy the packets of yeast.
• 1:43:09
  Speaker 3: I get the jars and I keep them in the fridge.
• 1:43:12
  Speaker 3: So I never have a problem with yeast. But if
• 1:43:17
  Speaker 3: it doesn't get bubbly, try some newer yeast. So just
• 1:43:23
  Speaker 3: let it sit. And today it probably sat for about
• 1:43:26
  Speaker 3: five minutes. And then from there, you're going to add
• 1:43:33
  Speaker 3: your your flour and your olive oil and your, and
• 1:43:36
  Speaker 3: your salt. And so what I use today was, and
• 1:43:40
  Speaker 3: I was so thrilled to see this on the shelf.
• 1:43:43
  Speaker 3: I love this company. Bob's red meal, all purpose flour.
• 1:43:50
  Speaker 3: And he refused to sell to the cabal when he
• 1:43:55
  Speaker 3: decided to sell and retire. And it's now employee owned.
• 1:44:01
  Speaker 3: It's not owned by, BlackRock or any of those cabal companies.
• 1:44:08
  Speaker 3: So I bought it when we were there on Monday.
• 1:44:12
  Speaker 3: So two and three quarters cup. And do this very precisely.
• 1:44:18
  Speaker 3: And I've talked about this before. Don't shove your measuring
• 1:44:22
  Speaker 3: cup down into the flour. I like to get my
• 1:44:29
  Speaker 3: canister and get my whisk and kind of fluff up
• 1:44:33
  Speaker 3: that flour. And I have gone so far as to
• 1:44:37
  Speaker 3: take a spoon and fill my measuring cup rather than,
• 1:44:43
  Speaker 3: you know, just dig it in there. But once I
• 1:44:45
  Speaker 3: fluff it up, if I gently, you know, put it
• 1:44:47
  Speaker 3: in there, it's not going to compact it because you
• 1:44:52
  Speaker 3: don't want, you know, a dry, hard crust. And then
• 1:44:58
  Speaker 3: a tablespoon of olive oil and then your your sea salt. So, um, the,
• 1:45:06
  Speaker 3: you're going to start it on low unless you want
• 1:45:08
  Speaker 3: flour everywhere. Um, and then let it go for about
• 1:45:13
  Speaker 3: eight or nine minutes until it's super soft and smooth.
• 1:45:17
  Speaker 3: And then the key to it that lets you know,
• 1:45:20
  Speaker 3: you've needed it long enough. So if you're doing it, uh,
• 1:45:25
  Speaker 3: in a bowl, uh, on, on a floured surface or
• 1:45:29
  Speaker 3: in your mixer, um, when it gets really smooth, really soft,
• 1:45:34
  Speaker 3: and it pulls away from the sides of your bowl, you,
• 1:45:39
  Speaker 3: you know, that it's, it's been needed long enough. So
• 1:45:45
  Speaker 3: I just left it right in the bowl. The kitchen was,
• 1:45:48
  Speaker 3: you know, warm enough and I just put a cotton
• 1:45:52
  Speaker 3: towel over the top of it and I just let it,
• 1:45:58
  Speaker 3: just let it do its thing. So what, You can
• 1:46:04
  Speaker 3: get somewhat of a sourdough effect by letting it ferment
• 1:46:12
  Speaker 3: a little longer. So what I did was I let it,
• 1:46:15
  Speaker 3: you know, it only takes about 45 minutes for it
• 1:46:19
  Speaker 3: to rise and then you can do your thing. But
• 1:46:22
  Speaker 3: I went ahead and I did this early this morning.
• 1:46:26
  Speaker 3: And I'll let it rise the 45 minutes, and then
• 1:46:30
  Speaker 3: I just kept it covered and I put it in
• 1:46:32
  Speaker 3: the fridge. So what it does is, and maybe Doc
• 1:46:35
  Speaker 3: can chime in on this, it continues to ferment. And
• 1:46:41
  Speaker 3: as it continues to ferment, it produces lactic acid, is
• 1:46:47
  Speaker 3: my understanding. So even though this isn't a sourdough recipe,
• 1:46:52
  Speaker 3: you get some of the benefits of from letting it
• 1:46:56
  Speaker 3: go ahead and ferment throughout the day. Now I have
• 1:47:00
  Speaker 3: not done it at night and left it in the
• 1:47:03
  Speaker 3: fridge overnight. I don't see why you couldn't. You're gonna
• 1:47:08
  Speaker 3: have that much more fermentation. A really good pizza joint
• 1:47:14
  Speaker 3: is gonna ferment their dough anywhere from five to seven days.
• 1:47:19
  Speaker 3: So if you wanted to do this overnight, it wouldn't
• 1:47:23
  Speaker 3: be a big deal. One thing I might do is
• 1:47:25
  Speaker 3: brush a little bit of olive oil on the top
• 1:47:28
  Speaker 3: just to make sure that it didn't start drying on
• 1:47:33
  Speaker 3: the top. But then again, you're going to cover it
• 1:47:35
  Speaker 3: with some plastic wrap. So that's what I was talking about,
• 1:47:39
  Speaker 3: about giving you all some hints to make this just
• 1:47:42
  Speaker 3: a little healthier. of a dough and I'm not going
• 1:47:46
  Speaker 3: to get into toppings or any of that kind of stuff.
• 1:47:49
  Speaker 3: You just do whatever you want. And the suggested temperature
• 1:47:58
  Speaker 3: for baking this is 475 for 12 to 15 minutes.
• 1:48:05
  Speaker 3: And like I always do, the recipe will be over
• 1:48:09
  Speaker 3: at our Rumble at Dr. Krupa's Natural Health Hours. And
• 1:48:13
  Speaker 3: it will be in the comments. And I, like I said,
• 1:48:18
  Speaker 3: probably two dozen times. I've made this recipe and never
• 1:48:22
  Speaker 3: a fail. However, today, humidity was lower. I kept watching
• 1:48:27
  Speaker 3: it and it was a little tiny bit dry. And
• 1:48:31
  Speaker 3: I literally put in one additional teaspoon of water. Don't
• 1:48:36
  Speaker 3: ever go over. It'd be a mess. And then when
• 1:48:40
  Speaker 3: I put that one teaspoon in, it started kneading perfectly,
• 1:48:44
  Speaker 3: became perfect consistency. And as it finished the kneading cycle,
• 1:48:51
  Speaker 3: it was pulling away from the bowl really nicely.
• 1:48:56
  Speaker 2: Sounds pretty good. I like me some pizza.
• 1:49:00
  Speaker 3: Oh, and it smells so good in this house. I mean,
• 1:49:04
  Speaker 3: who needs a candle? It smells like a pizzeria. Yeah.
• 1:49:08
  Speaker 2: Sounds good. Bill, how about you? Anything?
• 1:49:13
  Speaker 6: That sounds really good.
• 1:49:14
  Speaker 3: Yeah.
• 1:49:16
  Speaker 6: That sounds really good. My aunt had three brothers. My
• 1:49:22
  Speaker 6: Italian aunt had three brothers and they opened a restaurant
• 1:49:27
  Speaker 6: in a little town up in central Illinois and they
• 1:49:29
  Speaker 6: used to make pieces and they would I don't even
• 1:49:34
  Speaker 6: know what you call it, but they would kind of
• 1:49:36
  Speaker 6: pull the dough out, and then they would start flipping
• 1:49:39
  Speaker 6: it in the air and spinning it on their fists.
• 1:49:42
  Speaker 6: And it stretched it very evenly. It was great to
• 1:49:47
  Speaker 6: watch them, but yeah, it really made a mess. There
• 1:49:50
  Speaker 6: was flour everywhere.
• 1:49:52
  Speaker 2: Sounds good, though. Hey, Susie, I did some looking for
• 1:49:56
  Speaker 2: you about the cheese. And they said 90% of the
• 1:50:04
  Speaker 2: lowlifes in this nation... are putting that, they abbreviate it
• 1:50:09
  Speaker 2: to FPC, but it's fermented, produced chymosin, genetically engineered coagulant.
• 1:50:17
  Speaker 2: And they said 90% of the companies are doing it.
• 1:50:21
  Speaker 2: So I went while we were doing a commercial break
• 1:50:25
  Speaker 2: and called up those that don't do it. And I
• 1:50:28
  Speaker 2: found a place called Alpine Heritage Creamery.
• 1:50:33
  Speaker 9: And.
• 1:50:34
  Speaker 2: they have a place called simply grass fed, easy online
• 1:50:39
  Speaker 2: ordering home delivery to all 48 of the States down here.
• 1:50:45
  Speaker 2: So I just now clicked on simply grass fed and
• 1:50:50
  Speaker 2: looks like you can create an account. They have beef, chicken, pork,
• 1:50:57
  Speaker 2: a two, a two organic raw cheese, um, Goat, turkey, bundles,
• 1:51:07
  Speaker 2: wild-caught salmon. This looks like the place we need to help.
• 1:51:12
  Speaker 3: Yeah, you can email me the link.
• 1:51:15
  Speaker 2: I will do that. It says your order arrives fresh
• 1:51:19
  Speaker 2: at your doorstop in our sustainable packaging. You'll get an
• 1:51:24
  Speaker 2: estimated delivery at checkout. I'm sure that delivery is going
• 1:51:29
  Speaker 2: to be a little bit high, but you know what?
• 1:51:32
  Speaker 2: For good quality stuff, I'll do that. And here it
• 1:51:38
  Speaker 2: says you get one free pack of pork, salt, and
• 1:51:42
  Speaker 2: pepper country grillers if you purchase over a certain amount
• 1:51:47
  Speaker 2: of money. One free package of pork, salt, and pepper
• 1:51:51
  Speaker 2: country grillers and one free package of beef sticks, sugar-free,
• 1:51:57
  Speaker 2: for over $ 200- something. But they got a lot of stuff here. Soy-free.
• 1:52:03
  Speaker 6: Soy-free.
• 1:52:05
  Speaker 2: Organic meats, pet food. And I'll send a link to
• 1:52:10
  Speaker 2: both you and Bill, but it's simply fed or no
• 1:52:16
  Speaker 2: simply grass fed.com. And I will buy from them because
• 1:52:20
  Speaker 2: anybody that's going to this kind of effort, I'll pay
• 1:52:23
  Speaker 2: a little extra shipping because they deserve our support.
• 1:52:27
  Speaker 3: Yeah. You know, when, when we left the grocery store and, um, And,
• 1:52:32
  Speaker 3: of course, I had already looked up the stuff that
• 1:52:34
  Speaker 3: you looked up, Beth, 90%. But I don't mind sharing,
• 1:52:40
  Speaker 3: you know, Figaro or Frigaro, Sargento, Cabot. The regular craft,
• 1:52:49
  Speaker 3: of course, you know, all the regular names that you
• 1:52:53
  Speaker 3: stand and stare at when you're at the cheese aisle,
• 1:52:58
  Speaker 3: they're all doing it. And, you know, those commercials come
• 1:53:02
  Speaker 3: on for Sargento and, you know, we take this serious. And,
• 1:53:09
  Speaker 3: you know, from our family to yours, you know, Sargento.
• 1:53:14
  Speaker 3: And I thought, you know, phooey on you, Sargento. I'll
• 1:53:18
  Speaker 3: never buy it again. And since we're talking cheese, real quickly,
• 1:53:23
  Speaker 3: if you get the grated, already grated Parmesan cheese, it's
• 1:53:29
  Speaker 3: got wood pulp. And it's called cellulose when you look
• 1:53:34
  Speaker 3: at the label. And it's wood pulp. And for crying
• 1:53:37
  Speaker 3: out loud, I'm not a freaking beaver. I don't want
• 1:53:42
  Speaker 3: wood pulp on my pizza. I want Parmesan, you know, whatever.
• 1:53:46
  Speaker 3: And so the only way to avoid the wood cellulose
• 1:53:52
  Speaker 3: in your Parmesan cheese is to get you, you know,
• 1:53:56
  Speaker 3: a block, a wedge, and grate it yourself. There's a
• 1:54:01
  Speaker 3: cool little gadget there.
• 1:54:06
  Speaker 6: Something else for Doc to buy.
• 1:54:08
  Speaker 3: Right. But I got it at that cool little gourmet
• 1:54:11
  Speaker 3: shop in Fredericksburg. But it's got a little tiny barrel
• 1:54:17
  Speaker 3: that grates. And you just cut off a hunk. You've
• 1:54:20
  Speaker 3: seen it. If you go to some of the nicer
• 1:54:23
  Speaker 3: Italian restaurants and they stick it in this grater and
• 1:54:28
  Speaker 3: they turn the handle. You know, like I think. No,
• 1:54:32
  Speaker 3: I don't know. Olive Garden does it. It's another place.
• 1:54:36
  Speaker 3: And they just sit there over your plate and grind
• 1:54:40
  Speaker 3: and grind and grind until you say stop. And I'm
• 1:54:42
  Speaker 3: just sitting there going. Keep going. Keep going.
• 1:54:45
  Speaker 2: Keep going.
• 1:54:45
  Speaker 3: All right.
• 1:54:47
  Speaker 2: What is the tool you're talking about to build a
• 1:54:50
  Speaker 2: shame to me that I don't have?
• 1:54:52
  Speaker 3: You probably can just look on. I'll look it up,
• 1:54:56
  Speaker 3: and I'll probably have to email it to you. Mike,
• 1:54:58
  Speaker 3: I find it before the show ends. But it is
• 1:55:01
  Speaker 3: a– no, not just cheese. It's got to be specifically
• 1:55:05
  Speaker 3: for a hard cheese. So if you looked up Parmesan
• 1:55:10
  Speaker 3: hand crank– Cheese grater, you'd probably find it.
• 1:55:17
  Speaker 2: Do you have one, Bill?
• 1:55:18
  Speaker 6: Yeah, I got one somewhere.
• 1:55:21
  Speaker 2: I was afraid of that.
• 1:55:23
  Speaker 3: All right.
• 1:55:24
  Speaker 6: I'll send the link to you guys. Real quickly, I
• 1:55:27
  Speaker 6: was talking to somebody about this the other day, and
• 1:55:30
  Speaker 6: they said, yeah, that grated cheese that you buy in
• 1:55:34
  Speaker 6: the store has got cellulite in it.
• 1:55:38
  Speaker 3: Cellulite. I'm not eating that.
• 1:55:42
  Speaker 2: All right, well, listen to this, guys. I just sent
• 1:55:44
  Speaker 2: you the link. Both of you got it already. But
• 1:55:47
  Speaker 2: this is unbelievable. I'm looking at... I just clicked on
• 1:55:51
  Speaker 2: the cheese first. Alpine Heritage Creamy Unsalted Cheddar Cheese. Organic
• 1:56:00
  Speaker 2: Raw Yogurt Cheese. Organic Raw Yogurt Cheese in an 8-ounce.
• 1:56:05
  Speaker 2: The other one was more.
• 1:56:07
  Speaker 3: Um.
• 1:56:10
  Speaker 2: Let's see what all they got here. Organic Raw Pepper Jack.
• 1:56:19
  Speaker 2: Organic Raw Unsalted Cheddar Cheese. These guys got everything. It
• 1:56:27
  Speaker 2: may cost a fortune. I may have to use your money, Bill.
• 1:56:33
  Speaker 2: Organic Raw Paradise Reserve Cheddar. Organic... Raw Paradise Colby. This
• 1:56:43
  Speaker 2: is some serious stuff here.
• 1:56:45
  Speaker 3: I love Colby.
• 1:56:51
  Speaker 2: What's Metarella hard cheese? What the hell is that?
• 1:56:55
  Speaker 3: Don't have a clue.
• 1:56:57
  Speaker 2: And then they got Feta. I don't like Feta too much.
• 1:57:00
  Speaker 3: I don't either.
• 1:57:02
  Speaker 2: We like the same thing there.
• 1:57:04
  Speaker 6: I always thought they misspelled it. It should be F-E-T-I-D.
• 1:57:11
  Speaker 3: Or it should be P-U-T-R-D.
• 1:57:13
  Speaker 2: Here's organic raw kosher Colby cheese, organic raw kosher mild cheddar,
• 1:57:21
  Speaker 2: organic raw herbal Jack cheese.
• 1:57:24
  Speaker 3: Nice.
• 1:57:24
  Speaker 2: I know Jack. Man, they got some great stuff.
• 1:57:30
  Speaker 3: Yeah, because I would really like to not add cheese
• 1:57:35
  Speaker 3: making to my repertoire. I don't want to mess with it.
• 1:57:39
  Speaker 2: Yeah, I don't blame you. Here's raw cranberry cheese. Dutch
• 1:57:45
  Speaker 2: County Swiss. You guys, yeah, we got to order from.
• 1:57:50
  Speaker 2: I don't care. I'm just going to give them Susie
• 1:57:52
  Speaker 2: and Bill's information. Let them bill you guys.
• 1:57:56
  Speaker 3: All right.
• 1:57:57
  Speaker 2: Well, we're just about at that time, guys. Susie, anything
• 1:58:00
  Speaker 2: you'd like to close with?
• 1:58:04
  Speaker 3: Well, basically, no, I don't want to have to make cheese,
• 1:58:08
  Speaker 3: you know?
• 1:58:09
  Speaker 2: You don't.
• 1:58:11
  Speaker 3: Yeah, I would really, you know, rather, you know, get it. But,
• 1:58:14
  Speaker 3: you know, I might have to talk to them about,
• 1:58:17
  Speaker 3: you know, storage. I have never frozen a block of cheese.
• 1:58:22
  Speaker 3: It's my understanding it doesn't freeze well, that you should–
• 1:58:28
  Speaker 3: grate it. So like mozzarella, cheddar, I'll get a really
• 1:58:33
  Speaker 3: big block and I'll go ahead and, and grate it.
• 1:58:38
  Speaker 3: Like I did this morning, I grated a big old
• 1:58:40
  Speaker 3: huge block of, uh, of mozzarella, put it in, you know,
• 1:58:44
  Speaker 3: a gallon freezer bag. And, uh, you know, it's pretty easy.
• 1:58:49
  Speaker 3: Take it out in like five, less than 10 minutes. Um,
• 1:58:53
  Speaker 3: you can start, you know, taking pieces off of it, but, um,
• 1:58:58
  Speaker 3: That storage, I would have to ask them some questions
• 1:59:02
  Speaker 3: for a bulk order.
• 1:59:04
  Speaker 2: Yeah, I think that's a good thing because there's so
• 1:59:08
  Speaker 2: many things we don't know. But this is impressive. They've
• 1:59:12
  Speaker 2: got grass-fed, soy-free pork, soy-free chicken, soy-free turkey, argan meat, specials,
• 1:59:23
  Speaker 2: bulk bundle discounts, cheese. Like I said, I sent it
• 1:59:28
  Speaker 2: to you and Bill already. Gift cards, pet food, hot dogs,
• 1:59:33
  Speaker 2: lunch meat.
• 1:59:35
  Speaker 3: You could do a gift card. That would work.
• 1:59:37
  Speaker 2: Yeah, that's what I was thinking. I'm going to make
• 1:59:39
  Speaker 2: out two gift cards from you and Bill to me.
• 1:59:43
  Speaker 2: Bone and bone broth, lunch meats, general store, cheese bestsellers.
• 1:59:51
  Speaker 2: I mean, they've got it all. This is impressive. Very impressive.
• 2:00:02
  Speaker 2: Thanks to you, Susie, we found our place. I mean,
• 2:00:06
  Speaker 2: they got sausage, burgers. They've got it all. So, yeah,
• 2:00:16
  Speaker 2: we got to give them some business. I'll find out.
• 2:00:20
  Speaker 2: I thought I saw something that had questions and answers.
• 2:00:24
  Speaker 6: Let's see.
• 2:00:26
  Speaker 2: I know we're Past time, but we got a minute
• 2:00:28
  Speaker 2: or two here. Bill, anything that you'd like to close with?
• 2:00:32
  Speaker 2: You going to make us a pizza?
• 2:00:35
  Speaker 6: No.
• 2:00:38
  Speaker 3: But you have a Parmesan cheese grater.
• 2:00:42
  Speaker 6: Oh, yeah, I do, someplace. Yeah, my mom had it.
• 2:00:50
  Speaker 2: I know how you guys are.
• 2:00:54
  Speaker 3: Yeah, that's pretty exciting. Years and years ago, I mean,
• 2:00:57
  Speaker 3: a long time ago when we lived in Dallas, we
• 2:01:00
  Speaker 3: used to order cheese just before Christmas season for all
• 2:01:05
  Speaker 3: of our swimming pool customers and give them a little
• 2:01:12
  Speaker 3: basket or box or whatever of different cheeses, and that
• 2:01:16
  Speaker 3: came from Wisconsin. But it probably didn't have bioengineered Pfizer
• 2:01:23
  Speaker 3: poison in it.
• 2:01:26
  Speaker 2: Yeah, I'm looking at this. They got all kinds of
• 2:01:29
  Speaker 2: questions and answers. I haven't answered. I mean, I haven't
• 2:01:34
  Speaker 2: clicked on them yet. But it looks pretty impressive. It
• 2:01:38
  Speaker 2: looks pretty impressive. I got to try them out. And
• 2:01:43
  Speaker 2: you have to sign up and create an account so
• 2:01:47
  Speaker 2: that you can see the prices. So it's, I guess,
• 2:01:50
  Speaker 2: because they're using raw products, they got to do that
• 2:01:52
  Speaker 2: kind of club thing.
• 2:01:53
  Speaker 3: Yeah, they do.
• 2:01:54
  Speaker 5: All right.
• 2:01:55
  Speaker 2: Anything, Susie, Bill, before we wrap it up?
• 2:01:59
  Speaker 11: Nope.
• 2:02:00
  Speaker 2: Great show. Great show, guys. This was very interesting. Susie,
• 2:02:04
  Speaker 2: thank you for back-to-nature snacks that I'm getting for 99 cents.
• 2:02:08
  Speaker 2: I don't want to hear it.
• 2:02:10
  Speaker 6: Yeah.
• 2:02:12
  Speaker 2: Well, I got to have a little break because you
• 2:02:13
  Speaker 2: and Bill are killing me. I'm having all these old
• 2:02:16
  Speaker 2: utensils and stuff and fresh sourdough bread and pizzas, and
• 2:02:22
  Speaker 2: you're killing me.
• 2:02:24
  Speaker 3: All right.
• 2:02:24
  Speaker 2: So, Bill, nothing? All right. Well, we had the last
• 2:02:32
  Speaker 2: song was Midnight Prayer. And it is time, ladies and gentlemen,
• 2:02:37
  Speaker 2: to thank all of you and thank Susie and Bill.
• 2:02:40
  Speaker 2: I am so grateful for our opportunity to do the
• 2:02:44
  Speaker 2: show together and for you to tune in and listen
• 2:02:48
  Speaker 2: to us. It's just a wonderful, humbling experience. And yes,
• 2:02:54
  Speaker 2: I do believe in God. And I hope that he
• 2:02:59
  Speaker 2: will bless you with health and happiness and keep your
• 2:03:04
  Speaker 2: lives peaceful, free, and safe. And it is that time.
• 2:03:11
  Speaker 2: Maybe some cheese, too. Good scotch, good cigars, and good night.
• 2:03:18
  Speaker 6: Good night, all.
• 2:03:20
  Speaker 3: Good night, everyone. God bless.
• 2:03:27
  Speaker 17: Seems the love I've known has always been the most
• 2:03:31
  Speaker 17: destructive kind. Guess that's why now I feel so old
• 2:03:38
  Speaker 17: before my time.
• 2:03:42
  Speaker 18: Yesterday, when I was young, the taste of life was
• 2:03:49
  Speaker 18: sweet as rain upon my tongue.
• 2:03:53
  Speaker 17: I teased at life as if it were a foolish game.
• 2:03:58
  Speaker 18: The way the evening breeze May tease a candle flame
• 2:04:03
  Speaker 18: The thousand dreams I dreamed The splendid things I planned
• 2:04:09
  Speaker 18: I always built to last On weakened shifting sand I
• 2:04:15
  Speaker 18: lived by night And shunned the naked light of day
• 2:04:19
  Speaker 18: And only now I see How the years ran away Yesterday,
• 2:04:28
  Speaker 18: when I was.
• 2:04:29
  Speaker 7: Young, so many happy songs were waiting to be sung.
• 2:04:36
  Speaker 7: So many wild pleasures lay in store for me, and
• 2:04:41
  Speaker 7: so much pain
• 2:04:42
  Speaker 2: My dazzled eyes refused to see.