Latest / Dave Kroupa (DOC)'s show / Dr. Kroupa's Natural Health Hours 5-21-25

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Dr. Kroupa's Natural Health Hours 5-21-25 · Dave Kroupa (DOC)'s show

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  Speaker 3: I woke up with mons and with the sundown shining.
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  Speaker 4: Brown in a brown paper peg.
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  Speaker 2: But then tripped on a cloud and parly eight miles.
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  Speaker 3: I told mine on a jacket sky, I just drop
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  Speaker 3: in to see what.
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  Speaker 2: Condition my condition was in Welcome everybody. It's doctor cupis
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  Speaker 2: Natural Health Hours and it is May twenty first, twenty
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  Speaker 2: and twenty five, and we are live on Rumble and
• 2:34
  Speaker 2: we will get to a whole bunch of other distribution
• 2:39
  Speaker 2: tomorrow morning when we get that link. So if you're
• 2:44
  Speaker 2: with us tonight, we are so grateful. I was telling everybody,
• 2:48
  Speaker 2: of course, they all ignored me that we blew it
• 2:53
  Speaker 2: out of the water on the distribution of our old
• 2:58
  Speaker 2: network software. I mean, we we more than double the
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  Speaker 2: best we've ever done, and we added Japan, UK, India
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  Speaker 2: and a couple more. So we're really really glad. We
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  Speaker 2: got Susie Bill and in the background our producer Steve,
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  Speaker 2: Susie and Bill. If you guys like to say hello Susie.
• 3:21
  Speaker 4: Hello, everyone, Glad you're joining us.
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  Speaker 2: Got of jokes, all right, So everybody is here, And
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  Speaker 2: like I said, we had a week with with with
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  Speaker 2: our other software, it goes out to iHeartRadio, Spotify, Google Podcasts, Theezer, Apple, Amazon,
• 3:47
  Speaker 2: I mean, it goes a lot of places and it
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  Speaker 2: it just it was blown away. I mean I've never
• 3:56
  Speaker 2: seen it as good as it is right now. So
• 4:02
  Speaker 2: that was pretty cool. And we picked up Japan, which
• 4:05
  Speaker 2: hasn't been with us for a while in UK came back,
• 4:09
  Speaker 2: so pretty interesting tonight. And the other three might try
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  Speaker 2: to disagree, but in their heart they know I'm right.
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  Speaker 2: We got great jokes and great music to go with
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  Speaker 2: our commercials. See nobody complain you hear that, all right?
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  Speaker 2: So tonight we're gonna touch on when you've had an
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  Speaker 2: injury or surgeries and you get bruised or scar tissue
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  Speaker 2: or damage some way to the body, and the body's
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  Speaker 2: famous for bringing a bunch of macrofages and getting in
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  Speaker 2: and cleaning out that area, trying to help you heal.
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  Speaker 2: But sometimes the body after it gets too many injuries,
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  Speaker 2: especially see if it's in the same area. It kind
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  Speaker 2: of like putting a callous on your hand. If you
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  Speaker 2: play the guitar or art work with your hands a
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  Speaker 2: lot outdoors, your hands toughen up. Well, the tissue will
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  Speaker 2: do that. The damage inside, uh, sometimes outside can get
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  Speaker 2: really bad.
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  Speaker 5: Well.
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  Speaker 2: One of the one of the jokes in the nutritional world,
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  Speaker 2: because women are always worried about things like, you know,
• 5:32
  Speaker 2: makeup and their face. And they said that go to
• 5:35
  Speaker 2: Kola's kind of like Nature's facelift. It's a it's a
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  Speaker 2: natural magic thing for skin and all that. And we
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  Speaker 2: have a lot of wonderful tools. Now, if you've had surgery,
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  Speaker 2: you've got a scar. If you've had a bunch of injuries, accidents,
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  Speaker 2: different things happen in your life, you've got damage, internal damage, tissue, damage, scar,
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  Speaker 2: tissue inside. Some people will call that adhesions, some call
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  Speaker 2: it just scar, some call it damage tissue. If the
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  Speaker 2: tissue dies, they call it necrosis. So a lot of
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  Speaker 2: things you can do, especially like if you know you're
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  Speaker 2: gonna have surgery, there's some things you can do ahead
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  Speaker 2: of time, but usually for most of us it's after
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  Speaker 2: the fact of an injury or surgery. You're trying to
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  Speaker 2: repair things. And we've got some wonderful products. Go to Cola,
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  Speaker 2: as I mentioned in Ginko, and if you get the
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  Speaker 2: Ginko Synergy from Standard Process, it's got GOTU Cola with
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  Speaker 2: the Ginko. If you get Ginko Forte from many herb
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  Speaker 2: just got the gink Go. But they do have a
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  Speaker 2: go to Cola separate. And there there are things like
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  Speaker 2: dermotrophin for the skin, because that's good for any kind
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  Speaker 2: of internal injuries. With the skin, whether it's scar tissue,
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  Speaker 2: if you say adhesion, whatever, whatever you want to call it.
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  Speaker 2: Dermotrophin's very good. It's one of the PMG products that
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  Speaker 2: doctor Lee came up with, and it'll help the body
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  Speaker 2: let that heal while it keeps some of the bad
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  Speaker 2: guys from damage in the area too much while they
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  Speaker 2: try to repair it. And you know you've heard Susie
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  Speaker 2: talk on here before about her having lots of surgeries.
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  Speaker 2: They could have saved her a lot of trouble if
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  Speaker 2: they just put in a zipper that way she only
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  Speaker 2: have damage one time, but she wasn't lucky enough for that.
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  Speaker 2: And uh, we'll probably let her talk a little bit
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  Speaker 2: about that tonight if she likes. She's brought it up
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  Speaker 2: in the past several times, and uh, unfortunately for her,
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  Speaker 2: it happened years ago. And it's the problem is the
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  Speaker 2: internal damage and the scar tissue of the adhesions and
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  Speaker 2: all that can flare up when the body has other issues,
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  Speaker 2: and they can get inflamed and very painful and they
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  Speaker 2: can call uh, sweat cause swelling, a lot of a
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  Speaker 2: lot of things that are not pleasant. So, like I said,
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  Speaker 2: one of the things you can do is the go
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  Speaker 2: to Cola and the Ginko very very very good products.
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  Speaker 2: Before surgery, there's things you can do like Cataplex ACP.
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  Speaker 2: Cataplex ACP is a wonderful anti inflammator, tory tissue repair
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  Speaker 2: kind of product and we use it a lot of
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  Speaker 2: times when somebody has been injured, and especially works really
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  Speaker 2: well before the injury or right after the injury. You
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  Speaker 2: start taking ACP and sometimes we throw in legaplex one
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  Speaker 2: or two if it's got to do with the joint
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  Speaker 2: and not just an area that had scar tissue. And
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  Speaker 2: then vascular care is a very good product. Wheat chermoil
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  Speaker 2: and whe churmoil is nice internal and external. So if
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  Speaker 2: you've got scar tissue adhesions on the inside, it's a
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  Speaker 2: good thing. And if you've got scars on the outside,
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  Speaker 2: that wheat urmoil is a good thing to put on.
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  Speaker 2: There comes in a little pearl, you break it open
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  Speaker 2: and put it on. Boswellia complex is a wonderful, wonderful thing.
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  Speaker 2: Viten Ox that's somebody or a product. It's it's very good.
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  Speaker 2: It's got the green tea that is very good for
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  Speaker 2: a lot of things except drinking. In my book, I
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  Speaker 2: will not drink green tea if I can help it,
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  Speaker 2: and you know, it's just there's a lot of things.
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  Speaker 2: If you had a surgery and it's planned and you
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  Speaker 2: know a doctor like me, there's things we can do
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  Speaker 2: to prep your body to be healthy and and be
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  Speaker 2: a jump ahead of the injury that's coming. And then
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  Speaker 2: right after that surgery, we can do things like cataplex ACP.
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  Speaker 2: They go to Cola even Saint John's work. That is
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  Speaker 2: a product that usually people think about for anti viral stuff,
• 10:51
  Speaker 2: and also it's used for repair and depression and things
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  Speaker 2: like that. But it's got some pretty interesting things in it.
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  Speaker 2: It's got innostatol, which is one of the B vitamins
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  Speaker 2: that helps unclog the fat in our vascular system. It's
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  Speaker 2: got mentrand, which is a mineral tranquilizer. It's got calcium, magnesium,
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  Speaker 2: al five, alfalfo, harot oil and kelp help's good for
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  Speaker 2: a lot of things, plust it has iodine. So you
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  Speaker 2: got a lot of products and a lot of choices.
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  Speaker 2: After the fact, it can be hell Susy will probably
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  Speaker 2: address that in a little bit. There's days where it's
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  Speaker 2: great and then there's days where it can really flare up,
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  Speaker 2: depending on what's going on. Everything from the humidity to
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  Speaker 2: the temperature, to how well your digestion and kidneys and
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  Speaker 2: adrenals are working. All these things can play a very
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  Speaker 2: vital role in how good you feel or how bad
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  Speaker 2: you feel. And so when these things come up, we
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  Speaker 2: have to look at a giant picture, because it's not
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  Speaker 2: a small picture. But like I said, if you know
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  Speaker 2: you're gonna have surgery, or if you're freshly injured, and
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  Speaker 2: you get in touch with us, there's a lot of
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  Speaker 2: things we can do where you won't have as bad
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  Speaker 2: a scar tissue or adhesions or the damage from whatever's
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  Speaker 2: going on the trauma. So you know, some people I
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  Speaker 2: meet years after they've had those injuries and surgeries, and
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  Speaker 2: then we have to do the best we can go
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  Speaker 2: and working backwards. But if you can get to somebody
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  Speaker 2: like me before the surgery, after the surgery, and right
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  Speaker 2: after any kind of an injury that you may sustain
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  Speaker 2: in life, there's so much more we can do. But
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  Speaker 2: we can do a lot, and you're always troubleshooting, So
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  Speaker 2: I love it. I was looking at the internet today
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  Speaker 2: and they have cures for everything, really rolling and right
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  Speaker 2: now there are guys that say they're a doctor and
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  Speaker 2: that I came up with this, and if you look
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  Speaker 2: at some of the ingredients, it's stuff that everybody's been
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  Speaker 2: using forever. They didn't come up with nothing new. All
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  Speaker 2: they did was find out what doctors are really doing
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  Speaker 2: and what works, and then they probably called and had
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  Speaker 2: some cheap stuff thrown together. Who knows, maybe some of
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  Speaker 2: them did good ingredients and the next thing you know,
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  Speaker 2: they got their name on it. And every one of
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  Speaker 2: them does the same thing. A lot of them used
• 13:45
  Speaker 2: to call it subscriptions, but now they're saying you're a
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  Speaker 2: preferred customer instead of subscription, so that you will sign
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  Speaker 2: up and buy three models or whatever it is and
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  Speaker 2: buy it the rest of your life. And it's really funny.
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  Speaker 2: It must be one management team that's teaching everybody because
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  Speaker 2: they're all doing the same thing. They're all selling the
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  Speaker 2: same number of bottles. They're all good for so much time,
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  Speaker 2: and it's just it to me, it's hilarious. But you know,
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  Speaker 2: you have the right to try anything you see, and
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  Speaker 2: you also can call us. You can go to the
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  Speaker 2: website and contact Bill, Susie, Steve or myself and if
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  Speaker 2: you've got a question of something, we'll get an answer
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  Speaker 2: back to you. So anyway, to go over some of
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  Speaker 2: the products again, if it's before surgery, right after surgery,
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  Speaker 2: or right after an injury, one of the first things
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  Speaker 2: I would go to is cataplex ACP from standard process,
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  Speaker 2: and I would probably use vascular care and Ginko or
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  Speaker 2: go to Cola. All those would be very important acutely.
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  Speaker 2: Then vida ox, wheat, turmoil, Bosuelia complex, Saint John's Ward,
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  Speaker 2: all of those would be wonderful dealing with, you know,
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  Speaker 2: the the chronic face, the rest of your life kind
• 15:25
  Speaker 2: of face. So anyway, let's go to Susie see what
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  Speaker 2: she's got to say. She might want to tell you
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  Speaker 2: more of her own trials and tribulations. Susie take it away.
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  Speaker 5: Yeah, this is.
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  Speaker 4: Quite passionate about this subject. You know. Again, you know,
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  Speaker 4: one of the things that we've learned in the last
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  Speaker 4: four years with COVID is informed to consent. And you know,
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  Speaker 4: in my twenties I had three surgeries, you know, one
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  Speaker 4: of which I thought was very simple, no big deal.
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  Speaker 4: I chose to have my tubes tied. Birth control didn't
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  Speaker 4: work for me.
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  Speaker 5: It caused.
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  Speaker 4: Leg pain, which is you know, priorly blood cloths. I
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  Speaker 4: had an inkling I had. I had a little bit
• 16:23
  Speaker 4: of sense back then, going this doesn't make sense. Why
• 16:27
  Speaker 4: why would you want to do this to your body. Well,
• 16:29
  Speaker 4: same thing goes for getting your tubes tied, but I
• 16:33
  Speaker 4: had a full set. I had a boy and a girl,
• 16:35
  Speaker 4: and I didn't want anymore. So you know, it's a
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  Speaker 4: simple surgery, a teeny tiny incision. Well on the outside,
• 16:45
  Speaker 4: it's simple, teeny tiny incision. Just blow your belly button,
• 16:49
  Speaker 4: and you know, And then they go in there and
• 16:51
  Speaker 4: they interfere with the plumbing and and then you know,
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  Speaker 4: informed consent. They don't tell you within five months, and
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  Speaker 4: you'll end up with at least a partial hysterectomy if
• 17:06
  Speaker 4: you do this to your plumbing. And then next thing,
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  Speaker 4: you know, I think I was probably about twenty. I
• 17:17
  Speaker 4: know it was twenty eight because it was a ten
• 17:19
  Speaker 4: year high school reunion year and I got really sick.
• 17:24
  Speaker 4: I didn't know what was wrong, lots of pain, couldn't eat,
• 17:27
  Speaker 4: living off of you know, saltine crackers and seven up,
• 17:31
  Speaker 4: had a full time job, small kids, And finally one
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  Speaker 4: day I just went to the family doctor and he
• 17:40
  Speaker 4: pushed me, pushed in a certain area of my abdomen
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  Speaker 4: and I forgot what that little that little push was
• 17:52
  Speaker 4: called in that area, and I came up off the table.
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  Speaker 4: I was ready to fistfight. He goes, it's it's your
• 17:59
  Speaker 4: goblet at her. So he sends me to to a surgeon.
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  Speaker 4: And I mean, this is pretty much standard Suzzy that
• 18:12
  Speaker 4: he does basically the same thing. But he sends me
• 18:17
  Speaker 4: to get some tests done to confirm it. And then
• 18:25
  Speaker 4: next thing, you know, he wants to schedule it, not
• 18:29
  Speaker 4: sitting across the desk from him, and he picked a
• 18:33
  Speaker 4: date and I said, no, sorry, I can't do it.
• 18:36
  Speaker 4: I can do it on Monday, but no, I can't.
• 18:39
  Speaker 2: I can't.
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  Speaker 4: I can't do it before this Monday. I have a
• 18:42
  Speaker 4: high school reunion I've been working on for a year,
• 18:46
  Speaker 4: and so I postponed it. I wish I had to
• 18:50
  Speaker 4: postpone it forever. But the informed consent bit, you know,
• 18:55
  Speaker 4: they come in with this paper, these papers, and you know,
• 19:00
  Speaker 4: sign here and sign there, and you're consenting to this
• 19:03
  Speaker 4: and that. And I didn't see ever any writing in
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  Speaker 4: there that eighty percent of surgeries cause adhesion scar tissue. Well,
• 19:15
  Speaker 4: it's cutting, you know, it's trauma to your skin your insides,
• 19:22
  Speaker 4: and you know, I didn't know that statistic that eighty
• 19:26
  Speaker 4: percent would end up with adhesions, and that the other
• 19:30
  Speaker 4: side of that coin is twenty percent. It would affect people,
• 19:35
  Speaker 4: would affect twenty percent of the people for the rest
• 19:37
  Speaker 4: of their lives. And so I would say probably the
• 19:44
  Speaker 4: best guess is about at thirty five, I was having
• 19:49
  Speaker 4: upper right quadrant pain and I didn't know what it was. Well,
• 19:55
  Speaker 4: you know, your life gets busy, and I think where
• 20:00
  Speaker 4: in the process of selling our house in Dallas and
• 20:03
  Speaker 4: moving down to the Texas hill country and you know,
• 20:06
  Speaker 4: loading up our earthly possessions and animals and whatnot, you
• 20:12
  Speaker 4: just get busy, and you know, to be brutally honest,
• 20:16
  Speaker 4: I was taken a leave twice a day, you know,
• 20:20
  Speaker 4: just to survive, to be able to do things. But
• 20:25
  Speaker 4: no one ever tells you that part. You know, it's
• 20:27
  Speaker 4: not until afterwards. Not only does no one ever tell
• 20:33
  Speaker 4: you that, I don't think doctors are trained on that,
• 20:37
  Speaker 4: or they don't want to open up that can of
• 20:40
  Speaker 4: worms and admit that their surgeon colleagues did damage to
• 20:49
  Speaker 4: people that they knew that it would happen. I mean,
• 20:54
  Speaker 4: how basic is that if you cut yourself, the skin's
• 20:59
  Speaker 4: gonna you know, start the inflammation process to you know,
• 21:04
  Speaker 4: help heal. Rush all the soldiers to that area. Well,
• 21:09
  Speaker 4: the same thing happens internally, and you know, I want
• 21:14
  Speaker 4: to think that all doctors know that. So I think
• 21:19
  Speaker 4: it's more of the the farious side. As I've been
• 21:24
  Speaker 4: educated in this and learn more and dig I think
• 21:28
  Speaker 4: it is. I did think the blame does lay on
• 21:32
  Speaker 4: the nefarious side. They don't want to open up that
• 21:35
  Speaker 4: that can of worms. And so unfortunately for me, you know,
• 21:42
  Speaker 4: it's been going on for over thirty years. So you
• 21:45
  Speaker 4: know I have I have times where everything's great, you know,
• 21:50
  Speaker 4: everything's fine. I still need to be careful. Uh you know,
• 21:54
  Speaker 4: I watch what I eat and I take responsibility for
• 21:59
  Speaker 4: from my my own health. But then you know, Doc
• 22:03
  Speaker 4: has reminded me time and time again it flares up.
• 22:07
  Speaker 4: And the last four years for a lot of us
• 22:11
  Speaker 4: had been rough. You know, we lived under a non existent, incoherent,
• 22:19
  Speaker 4: evidently cancer written possibly pedophile president. It's been stressful for
• 22:28
  Speaker 4: a lot of us. And so I know that's that's
• 22:34
  Speaker 4: probably what's going on with me. But you know, if
• 22:38
  Speaker 4: if I had known back then about taking these certain supplements,
• 22:47
  Speaker 4: you know, the cataplectx acpe well number one.
• 22:55
  Speaker 6: I don't know if I would have had, you know,
• 22:57
  Speaker 6: my very first UH surgery, but if I could, if
• 23:05
  Speaker 6: I could imparty any amount of wisdom, get your body.
• 23:08
  Speaker 4: If you have to have a surgery for whatever reason,
• 23:14
  Speaker 4: get your body prepared for it, even if you have
• 23:18
  Speaker 4: to postpone. I mean, if it's life threatening. I don't
• 23:21
  Speaker 4: guess you can. But I wouldn't think that it was
• 23:27
  Speaker 4: a good time to go into surgery. If you're already
• 23:32
  Speaker 4: in a stressful place in your life, inflammation was probably
• 23:37
  Speaker 4: pegged and now you're just going to go in and
• 23:41
  Speaker 4: do the worst, which is surgery. And I think that's
• 23:49
  Speaker 4: my biggest complaint about my journey, is the lack of
• 23:53
  Speaker 4: honesty and transparency. You know they want to talk about. Well,
• 24:01
  Speaker 4: back in the day, the critical question from patients was,
• 24:05
  Speaker 4: you know, when when AIDS was rampant, Well, I see
• 24:08
  Speaker 4: here that I'm consenting to blood transfusion. Well I don't
• 24:12
  Speaker 4: want it. You know, is your supply tested for AIDS? Well, okay,
• 24:18
  Speaker 4: that's a good question. Now people are questioning blood transfusions,
• 24:22
  Speaker 4: you know, are they tainted with mrn A. That's a
• 24:26
  Speaker 4: good question, But the best question is and I would
• 24:31
  Speaker 4: I would love to be there when someone asked a surgeon,
• 24:35
  Speaker 4: what's the chances of me developing adhesions from this? And
• 24:40
  Speaker 4: see what he says.
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  Speaker 2: Well, if he was honest, he would have said, yes,
• 24:47
  Speaker 2: you will. All right, Uh, thank you for sharing that
• 24:53
  Speaker 2: with everybody. I'm sure you help reach out to somebody. Bill,
• 24:58
  Speaker 2: how about you? What do you think.
• 25:02
  Speaker 5: Now? They the whole thing with informed consent. It's another, uh,
• 25:11
  Speaker 5: another product of the legal and insurance business. There's just
• 25:17
  Speaker 5: more uh c y a kind of stuff. It's it
• 25:23
  Speaker 5: takes you know, you open up somebody's body, you never
• 25:26
  Speaker 5: know what's gonna what's going to happen as a result
• 25:29
  Speaker 5: of that. But they don't want to they don't want
• 25:31
  Speaker 5: to take the responsibility of saying to a person, well,
• 25:35
  Speaker 5: you know, if we open up, this will happen, that
• 25:37
  Speaker 5: can happen, or maybe nothing will happen, but probably this
• 25:40
  Speaker 5: will happen, and that will happen. And uh.
• 25:44
  Speaker 2: We do we know what don know what the long.
• 25:46
  Speaker 5: Term effects of that are going to be. But as
• 25:49
  Speaker 5: you say, the honey and a transparency issue in the
• 25:51
  Speaker 5: medical businesses. Uh, it's something that most physicians paly the
• 25:56
  Speaker 5: ones that I've encountered, they just don't want to get
• 26:00
  Speaker 5: into that. And part of me says, yeah, I don't
• 26:03
  Speaker 5: blame you. I wouldn't. I wouldn't. You know, That's not
• 26:06
  Speaker 5: what I'm trained to do. I'm not trained to be
• 26:08
  Speaker 5: an advisor in that kind of situation. Why don't we
• 26:11
  Speaker 5: have somebody who specializes in that, as long as they're
• 26:15
  Speaker 5: not an attorney? Kind of answer some questions about that
• 26:20
  Speaker 5: sort of thing. And even even that is I don't
• 26:24
  Speaker 5: think I don't think it's enough. It's a matter of
• 26:29
  Speaker 5: long term conditioning to what we expect physicians to be
• 26:32
  Speaker 5: able to do. And it all comes back to that
• 26:36
  Speaker 5: that funny word cure, because people figure that if I
• 26:42
  Speaker 5: have something done to me, it's going to be like
• 26:44
  Speaker 5: it was before. I'm going to be just perfectly normal,
• 26:47
  Speaker 5: Everything's fine, just like it was twenty years Yeah. No,
• 26:51
  Speaker 5: you know, And to be able to advise somebody about
• 26:56
  Speaker 5: the potential changes in their life is something that I
• 27:00
  Speaker 5: think most of these folks are ain't not prepared to do,
• 27:03
  Speaker 5: and probably I'm willing to do on top of that.
• 27:09
  Speaker 2: Yeah, I think in a lot of cases, your office
• 27:14
  Speaker 2: manager would take care of all that paperwork and answer
• 27:19
  Speaker 2: some upfront questions, but then the doctor's going to get
• 27:23
  Speaker 2: questions when you're in there. I always remember this was funny.
• 27:29
  Speaker 2: I had a guy come in and he was talking
• 27:35
  Speaker 2: about getting adjusted, and he'd already been through all the
• 27:39
  Speaker 2: paperwork and did this consent and all that stuff, and
• 27:45
  Speaker 2: he was asking me. We were at the point where
• 27:49
  Speaker 2: I was actually adjusting, and I was getting ready to
• 27:54
  Speaker 2: adjust his cervicals fine, and I'm sitting down there. I've
• 27:58
  Speaker 2: got my hands positioned around his head in that area.
• 28:05
  Speaker 2: And he looks up and he said, can you guys
• 28:09
  Speaker 2: do liking them Kung Fu movies and kill people if
• 28:12
  Speaker 2: you want? And I said yeah, and uh he said, uh,
• 28:22
  Speaker 2: maybe that wasn't a good time to ask the question.
• 28:25
  Speaker 2: And so we thought that was kind of funny. But
• 28:28
  Speaker 2: people would ask me all kinds of things before we
• 28:30
  Speaker 2: did stuff, and is it gonna hurt not me? You know,
• 28:37
  Speaker 2: I would be I always tried to get him to
• 28:39
  Speaker 2: loosen up. I'll never forget one patient was so nervous
• 28:43
  Speaker 2: that I gave her a shot shot glass of whatever
• 28:47
  Speaker 2: booze I had there. But I tried to make it
• 28:52
  Speaker 2: funny for people like you know, I would tell him,
• 28:55
  Speaker 2: don't worry, we're well trained. We never hurt the doctor,
• 29:00
  Speaker 2: and people would laugh and smile. And if you get
• 29:03
  Speaker 2: them relaxed a little bit, because usually when people came
• 29:06
  Speaker 2: to you, it wasn't because they felt good, so you
• 29:10
  Speaker 2: wanted to calm them and help them a little bit
• 29:13
  Speaker 2: relax and then it went better. But I always tried
• 29:16
  Speaker 2: to make sure they knew what was going on, what
• 29:20
  Speaker 2: we were going to do and why. And then after
• 29:23
  Speaker 2: you got done and they were already getting better. It
• 29:26
  Speaker 2: was always a nice thing. So kind of kind of
• 29:30
  Speaker 2: crazy though to me, probably most surgeries should not be done. Uh,
• 29:40
  Speaker 2: the emergency room is a different ballpark. Some surgeries, you know,
• 29:49
  Speaker 2: like Sissy said, some are going to save a life.
• 29:51
  Speaker 2: Maybe when it comes to hysterectomies, what they did with
• 29:58
  Speaker 2: most women that got them was they were having hormone
• 30:03
  Speaker 2: imbalanced problems and they took out the light bulb, the
• 30:07
  Speaker 2: check engine light. That didn't solve the problem, but the
• 30:13
  Speaker 2: light bulb didn't come on, so they thought they were better.
• 30:16
  Speaker 2: And that was a scam that was pulled for a
• 30:18
  Speaker 2: long time. So I'm pretty convinced that if we didn't
• 30:22
  Speaker 2: have known Susie. Back then, probably most of the surgeries
• 30:26
  Speaker 2: would have been unnecessary, but she was in a lot
• 30:29
  Speaker 2: of pain, scared, and you should be able to trust people.
• 30:34
  Speaker 2: But when we were in medical school, they always said,
• 30:38
  Speaker 2: if you go see a man who makes a living
• 30:41
  Speaker 2: with a knife or in later years his cutting laser,
• 30:45
  Speaker 2: he will find a reason to use him. And he
• 30:50
  Speaker 2: just got to be careful. But after the fact, there
• 30:53
  Speaker 2: is a lot we can do. And one of the
• 30:55
  Speaker 2: worst things, and Susie was talking about it, but she
• 30:58
  Speaker 2: never actually said it, it is stress. Those last four
• 31:03
  Speaker 2: years she talked about the stress is unbelievable. And when
• 31:08
  Speaker 2: it's you that's stressed out, you don't notice it. We
• 31:12
  Speaker 2: all think we're tough as nails and we can handle anything.
• 31:15
  Speaker 2: But everybody around you can tell that you're not doing
• 31:19
  Speaker 2: so well. You're you're you're stressed out, you're eight up.
• 31:23
  Speaker 2: It's wearing you down, and it caused a lot of problems.
• 31:29
  Speaker 4: One of the one of the things I'm seeing people
• 31:32
  Speaker 4: brag about is, oh, I'm going to have surgery. I'm
• 31:37
  Speaker 4: having mental mental, minimally invasive surgery. It's gonna be robotic,
• 31:44
  Speaker 4: And I say, I don't care if it's a man
• 31:48
  Speaker 4: with you know, one eye, uh doing the surgery, or
• 31:52
  Speaker 4: if it's a robot doing it, cutting is cutting?
• 31:58
  Speaker 7: Right?
• 31:59
  Speaker 2: All right? Guys, Well we are at break time. When
• 32:02
  Speaker 2: we come back, I got a couple of things, I guess,
• 32:08
  Speaker 2: both health and customer service kind of stuff, a couple
• 32:11
  Speaker 2: of jokes, and we will be right back. So please
• 32:16
  Speaker 2: listen to our sponsors. Oh and by the way, Daniel Brigman,
• 32:21
  Speaker 2: our sponsor for new MANA, contacted me recently and he's
• 32:26
  Speaker 2: thinking about coming on the show in the next week
• 32:30
  Speaker 2: or two. We'll have to have Steve hook him up
• 32:33
  Speaker 2: with the link, I guess, but he wants to come
• 32:36
  Speaker 2: on and talk to us about some new things that
• 32:38
  Speaker 2: are going on in the new Maunt of foods world,
• 32:41
  Speaker 2: so that'll be fun. So anyway, please listen to the
• 32:45
  Speaker 2: sponsors and we will be right back.
• 32:53
  Speaker 1: Worry about where your next meal will come from if
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• 34:30
  Speaker 7: You might wake up some lawn and do the sound
• 34:35
  Speaker 7: of something moving past you in the in the wind,
• 34:40
  Speaker 7: And if you're quick enough to rise, you'll catch the
• 34:44
  Speaker 7: bleeding glimpse of someone's fading shadow out on the new horizon.
• 34:54
  Speaker 7: You may see the floating motion of a distant pair
• 34:58
  Speaker 7: of wings.
• 35:00
  Speaker 4: And if the sleep has left your ears.
• 35:03
  Speaker 7: You might hear footsteps running through an open metal. Don't
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  Speaker 7: be concerned. It will not harm you. It's only me
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  Speaker 7: resuming something I'm not sure.
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• 35:26
  Speaker 2: I chase the bright, illusive butterfly. You might have heard my.
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• 35:40
  Speaker 2: Of your mind.
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  Speaker 7: I might have even called your name as I ran
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  Speaker 7: searching after something to believe in.
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  Speaker 7: Through the long, abandoned ruins of the dreams you left behind.
• 36:03
  Speaker 2: All right, we are back. Welcome back to Doctor Crouper's
• 36:06
  Speaker 2: Natural Health Hours. And that was an oldie but goodie.
• 36:10
  Speaker 2: In my book, we just finished talking about tissue trauma,
• 36:18
  Speaker 2: adhesion scar, tissue damage from injury, surgery, all that kind
• 36:24
  Speaker 2: of stuff. And if anybody is going through something like that,
• 36:28
  Speaker 2: especially if it's surgery and you're planning it, I would really,
• 36:32
  Speaker 2: really really think about it before I stepped off into that,
• 36:38
  Speaker 2: because a lot of times people are going to tell
• 36:41
  Speaker 2: you you need things that maybe there's another solution, and
• 36:45
  Speaker 2: it doesn't hurt to ask. I just I'm against that
• 36:51
  Speaker 2: kind of stuff. All right. We always talk on here
• 36:57
  Speaker 2: about customer service, and I smile when I see things
• 37:05
  Speaker 2: posted on Facebook when I'm posting the show and it
• 37:08
  Speaker 2: tells people you shouldn't go out to dinner if you
• 37:12
  Speaker 2: can't afford to give this much of a tip. Well,
• 37:16
  Speaker 2: I'm sorry, but I thought tips were based on customer service, satisfaction,
• 37:22
  Speaker 2: quality of the food at a restaurant, quality of the
• 37:26
  Speaker 2: product at a business. You know, customer service. So telling
• 37:32
  Speaker 2: me how much I should tip even if the service
• 37:37
  Speaker 2: is bad the food's terrible. If the food's terrible, that's
• 37:42
  Speaker 2: not the waiter or the waitress problem. But you need
• 37:46
  Speaker 2: to make sure that somebody at that place knows. But
• 37:50
  Speaker 2: if the waitresses and the waiters are friendly and helpful
• 37:54
  Speaker 2: and attentive, and the service is great, and they look
• 37:58
  Speaker 2: like they like what they're doing, and sure, tip good.
• 38:02
  Speaker 2: That's how they make their living. Most of them don't
• 38:04
  Speaker 2: make any money. But a lot of places lately don't
• 38:08
  Speaker 2: seem to care, and I was very disappointed. I mentioned
• 38:13
  Speaker 2: this a while back. We use a lot of Celtic
• 38:16
  Speaker 2: or Celtic sea salt products, and the lady that owns
• 38:23
  Speaker 2: that company recently did away with all the spices that
• 38:27
  Speaker 2: we all loved and went to only bulk salt products.
• 38:34
  Speaker 2: And I was really disappointed. I called up to order
• 38:37
  Speaker 2: some stuff and they didn't have it anymore. And I
• 38:40
  Speaker 2: was very disappointed when I said, don't you guys check
• 38:45
  Speaker 2: anymore to see what your customers like and don't like,
• 38:48
  Speaker 2: because we had a lot of people using some of
• 38:50
  Speaker 2: these products. And the lady told me it's her company,
• 38:54
  Speaker 2: she can do whatever she wants. So that changed a
• 38:59
  Speaker 2: lot for me. I had to find alternatives, and I
• 39:02
  Speaker 2: felt like, if that's the way their customer service has
• 39:06
  Speaker 2: got to, then I'm not interested anymore. Well, over the weekend,
• 39:12
  Speaker 2: or actually last week, a company called easy Plant delivered
• 39:20
  Speaker 2: a plant here that was for the Mother's Day stuff
• 39:28
  Speaker 2: and look perfect. Came in a beautiful box. The box
• 39:33
  Speaker 2: was not damaged, it was protected in the box beautifully,
• 39:37
  Speaker 2: no problems at all. Put water in it. Is one
• 39:41
  Speaker 2: of them fancy deals where it'sself watering, so you pour
• 39:46
  Speaker 2: water in one place and it takes care of watering
• 39:49
  Speaker 2: itself for a month and a half two months. As
• 39:53
  Speaker 2: soon as you put water in it, it showed itself
• 39:57
  Speaker 2: to have a crack from top to bottom. And so
• 40:01
  Speaker 2: I contacted easy Plant, and I don't know her name,
• 40:06
  Speaker 2: but the email said g bemy b E M M
• 40:11
  Speaker 2: I E. She said, would you mind sending us a picture?
• 40:17
  Speaker 2: I said sure. I said, I want to let you know.
• 40:20
  Speaker 2: The box was perfect, it was packaged properly. This looks
• 40:25
  Speaker 2: like one of those things that was cracked at the factory,
• 40:30
  Speaker 2: and you wouldn't have known it until you put water
• 40:32
  Speaker 2: in because the crack was so fine. Until you put
• 40:36
  Speaker 2: water in that pressure, there was no way the crack
• 40:39
  Speaker 2: would show up unless you had an ultraviolet light or
• 40:42
  Speaker 2: something to run it through and really inspect it. So anyway,
• 40:46
  Speaker 2: no problem. She said, let me look into this, and
• 40:50
  Speaker 2: before the day was over, another plant was on its
• 40:54
  Speaker 2: way and they said, keep the one you got, and
• 40:58
  Speaker 2: I thought, wow, that's that's really nice customer service. I mean,
• 41:03
  Speaker 2: I would have gladly just fixed the other one and
• 41:08
  Speaker 2: not worried about a new plant, but I wanted to
• 41:10
  Speaker 2: let them know so that they could take care of
• 41:12
  Speaker 2: that and look forward in the future. I didn't need
• 41:15
  Speaker 2: a new plant for them, you know. The Cheryl had
• 41:18
  Speaker 2: got it and she was happy. She just wanted it
• 41:21
  Speaker 2: not to leak. So anyway, I thought that was really nice,
• 41:26
  Speaker 2: and I told her we talk about them on air,
• 41:29
  Speaker 2: and they gave me a link. They said, if you
• 41:31
  Speaker 2: do mention us, please send the show to this link
• 41:35
  Speaker 2: so everybody can listen to it. So we'll do that.
• 41:38
  Speaker 2: But Easy Plant is the name of the company. And
• 41:42
  Speaker 2: the email from this lady said, gee bemy b E
• 41:47
  Speaker 2: M M I E. If you guys contact them, and
• 41:51
  Speaker 2: we don't get anything from them other than the satisfaction
• 41:54
  Speaker 2: of knowing you went someplace with good customer service. Also,
• 42:01
  Speaker 2: I love those dry black olives that all of my
• 42:08
  Speaker 2: pickle used to have, and they did away with them.
• 42:11
  Speaker 2: My favorite one and favorite of a lot of people
• 42:14
  Speaker 2: they did away with. And every time they send me
• 42:18
  Speaker 2: an email, I say, when do you bring a black
• 42:20
  Speaker 2: back to black olives? And they're not. And then it
• 42:23
  Speaker 2: was kind of funny. One of the ladies there said, uh,
• 42:27
  Speaker 2: we're not coming back with them, but you could try
• 42:30
  Speaker 2: maybe this other olive and I said, I've tried every
• 42:34
  Speaker 2: product you have nothing compared uh into Olive family to
• 42:41
  Speaker 2: the dry black olive. For me, that was my favorite.
• 42:44
  Speaker 2: So no, I'm not don't I don't want that substitute olive.
• 42:48
  Speaker 2: I've tried those. They're good, but it wasn't my favorite.
• 42:53
  Speaker 2: And then I found this company that has fermented olives.
• 42:58
  Speaker 2: They had the dry black called Mina m I n A,
• 43:06
  Speaker 2: And I think they all come from Morocco and they're
• 43:10
  Speaker 2: all fermented. I believe all their products were fermented. And
• 43:15
  Speaker 2: I bought a little sampler of different things that they had.
• 43:20
  Speaker 2: Something I didn't know, and I'm sure Susie and Bill
• 43:23
  Speaker 2: especially no, because they did all that cooking stuff is capers.
• 43:29
  Speaker 2: I always thought a caper was a little bitty, almost
• 43:34
  Speaker 2: like a small p looking thing. Well, I ordered a
• 43:38
  Speaker 2: bottle of jar. They're capers, and I got this caper
• 43:43
  Speaker 2: fruit caper berry that looks like a small pepper. Taste
• 43:50
  Speaker 2: pretty good, fermented, But I did not have a clue
• 43:54
  Speaker 2: that that was there was a caper berry. All I
• 43:58
  Speaker 2: remember is seeing a little capers and I'm trying to remember,
• 44:02
  Speaker 2: oh rolled achrovies. They would come and roll in Chovi's
• 44:06
  Speaker 2: little capers. So I don't know if that's the same
• 44:09
  Speaker 2: kind of thing. Maybe Susie and Bill can help us
• 44:13
  Speaker 2: out here. But anyway, they got some great stuff. Anything
• 44:17
  Speaker 2: on either one of those guys the plant are the
• 44:23
  Speaker 2: black olives? Susan Oh, well, yeah, she does it to
• 44:35
  Speaker 2: us a lot, all right, Bill, how about you?
• 44:38
  Speaker 4: Yeah, this is.
• 44:42
  Speaker 3: I did.
• 44:43
  Speaker 2: I'm taking your mute button away from you.
• 44:45
  Speaker 4: Well, you know, I don't want there to be any
• 44:47
  Speaker 4: background noise, so I'm thinking about the quality of the audio.
• 44:52
  Speaker 2: Well, if you wouldn't beat your husband when he came home,
• 44:54
  Speaker 2: we wouldn't have to worry about that.
• 44:56
  Speaker 4: No, he's not here yet, but that hasn't started yet.
• 45:01
  Speaker 4: So I mean, that's fabulous customer service, you know, to
• 45:06
  Speaker 4: do that, especially, you know, with with no noticeable you know,
• 45:11
  Speaker 4: damage on the outside. I mean I've had some experiences
• 45:16
  Speaker 4: like that, you know, fantastic customer service. But Capers. See
• 45:25
  Speaker 4: that's why I muted a little bit of a cough.
• 45:29
  Speaker 4: Whatever is going on in the air, it's always something anyways, Capers,
• 45:35
  Speaker 4: I don't care for him. You know. Many minutes ago,
• 45:39
  Speaker 4: you know, my daughter was like, I want to come
• 45:41
  Speaker 4: over and cook dinner for y'all. And I'm like, okay,
• 45:44
  Speaker 4: and I'm gonna make some kind of chicken caper thing.
• 45:50
  Speaker 4: And it had lemons lemon juice, and it had capers.
• 45:54
  Speaker 4: And you know this is I mean, she was a
• 45:58
  Speaker 4: grown adult, but this is like your kid makes you something.
• 46:03
  Speaker 4: You know, here, Mama, I made you a sandwich. You know,
• 46:06
  Speaker 4: it's pickles and peanut butter and you eat it and
• 46:09
  Speaker 4: you go, yum, thank you so much. That's fabulous. I
• 46:14
  Speaker 4: had to eat that chicken caper thing, same same way, no,
• 46:22
  Speaker 4: m yum, thank you so much. And I haven't touched
• 46:26
  Speaker 4: a caper since.
• 46:29
  Speaker 2: Well, these are totally different because I like anchovies and
• 46:34
  Speaker 2: I like the rolled ones and they have a little
• 46:36
  Speaker 2: caper in the center, and that's what you have with
• 46:39
  Speaker 2: that chicken. Because I've seen that recipe and they do
• 46:42
  Speaker 2: it with salmon the capers also, But this is a
• 46:47
  Speaker 2: caper berry and it looks like a small, little green pepper.
• 46:53
  Speaker 2: It's not a little bitty round caper. And I've been
• 46:57
  Speaker 2: into it and it tasted pretty good, but it was
• 47:00
  Speaker 2: nothing like the caper that I'm used to seeing in
• 47:04
  Speaker 2: that recipe or in an anchovy role. So I don't
• 47:09
  Speaker 2: know if it's the same thing or what. I was
• 47:12
  Speaker 2: totally surprised. Bill, you know anything about that?
• 47:19
  Speaker 5: Nope?
• 47:21
  Speaker 2: Nope.
• 47:22
  Speaker 4: Well if he's gonna say nope, then I'm gonna say,
• 47:24
  Speaker 4: you know, I like I like anchovies, and I might
• 47:28
  Speaker 4: buy him once or twice a year to make a
• 47:30
  Speaker 4: traditional authentic caesar salad dressing. But if I see a fish.
• 47:38
  Speaker 4: Oh my pizza. We're gonna have words.
• 47:43
  Speaker 2: That's funny.
• 47:45
  Speaker 5: I bet they're not nice words either.
• 47:48
  Speaker 2: Well, I like anchovies, and I don't mind him on
• 47:51
  Speaker 2: the pizza either, But I've had him on the last
• 47:54
  Speaker 2: time I went home to Saint Louis. No, it was
• 47:58
  Speaker 2: a time before that that we went to a really
• 48:01
  Speaker 2: nice restaurant and one of the options on the salad
• 48:06
  Speaker 2: was anchovy's. I think it was a type of salad
• 48:09
  Speaker 2: you just said, Susie, But I'm confused. If you get
• 48:13
  Speaker 2: a chance, Susie, google caperberries, uh, and you will see
• 48:18
  Speaker 2: what I mean. And Mina the company. Am I in
• 48:21
  Speaker 2: a nice.
• 48:24
  Speaker 4: Uh?
• 48:25
  Speaker 2: Because it was something totally different from what I was thinking.
• 48:28
  Speaker 2: Because I've got some anchovies right now and a little
• 48:31
  Speaker 2: container and their rolled anchovies with a small little caper
• 48:36
  Speaker 2: looks like a little p in there. Bill, Do you
• 48:39
  Speaker 2: like anchovies? Yep?
• 48:42
  Speaker 5: I sure do.
• 48:43
  Speaker 2: Do you like capers?
• 48:44
  Speaker 5: And my season? I have them about once or twice
• 48:46
  Speaker 5: a year, not for a while. Yeah, it was what
• 48:51
  Speaker 5: I think about it. But you know, if I'm going
• 48:54
  Speaker 5: to use keepers, I maybe want maybe want a tablespoon.
• 48:57
  Speaker 5: And here I got a jarful of these things. It's
• 48:59
  Speaker 5: sys refrigerator for about a year before they get tossed.
• 49:03
  Speaker 2: Yeah, well that's why this this caper berry was really cool.
• 49:07
  Speaker 2: I got it. I made a mistake thinking it was
• 49:11
  Speaker 2: one thing, but I'm glad it wasn't because I was
• 49:14
  Speaker 2: wondering what am I going to do with a jar
• 49:16
  Speaker 2: capers and now it's a little.
• 49:21
  Speaker 5: Yeah, put them in your fridge sore you throw them out, That's.
• 49:24
  Speaker 4: What I Well.
• 49:25
  Speaker 2: I bought five of their olives, five of their things.
• 49:28
  Speaker 2: One was a spicy olive green olive purple, and then
• 49:34
  Speaker 2: the caper berries. And I tried everything and I liked
• 49:37
  Speaker 2: all of it. But there's always something you like better
• 49:40
  Speaker 2: than the other. All right, onto the funny part of
• 49:44
  Speaker 2: the show. Any one last thing. It is easy Plant.
• 49:51
  Speaker 2: I don't remember the website, but if you type in
• 49:53
  Speaker 2: easy Planet, it'll take you there. And then mina am
• 49:58
  Speaker 2: I in a for those furmented olives. And I don't
• 50:02
  Speaker 2: know if anybody's tried them, but I love they have
• 50:04
  Speaker 2: the black dry fermented olives. All of my pickle used
• 50:11
  Speaker 2: to have them, but they discontinued them, and that was
• 50:14
  Speaker 2: my favorite. So I had to find them somewhere else,
• 50:17
  Speaker 2: all right, grandma was with the grandchildren, and the little
• 50:24
  Speaker 2: grandson says, Grandma, do you remember your first kiss? And
• 50:31
  Speaker 2: Grandma laughs and she said, honey, I don't even remember
• 50:35
  Speaker 2: my last kiss. That's it's funny. I don't care who
• 50:40
  Speaker 2: you are, all right. And then here's one made me
• 50:44
  Speaker 2: think of you, Susie. I don't know why. The wife
• 50:49
  Speaker 2: got on this organic, healthy food kick, and I mean
• 50:54
  Speaker 2: she was just everything had to be organic, and she
• 50:59
  Speaker 2: needed some stuff. So she gave her husband a little
• 51:02
  Speaker 2: list and sent him to the store. And she was
• 51:07
  Speaker 2: big on making sure all them poisons and toxic things
• 51:11
  Speaker 2: weren't in the food. So the husband goes to the
• 51:14
  Speaker 2: organic place and he's asking the guy about the food
• 51:20
  Speaker 2: and he said, now this is all organic, right, he
• 51:23
  Speaker 2: said yeah, And he said this is for my wife.
• 51:27
  Speaker 2: He said, does it have the poisons in it? He
• 51:30
  Speaker 2: said no, sirih you'll have to add them yourself.
• 51:37
  Speaker 4: Horrible.
• 51:39
  Speaker 2: You know that was good, You know that was good.
• 51:42
  Speaker 2: And then the fine old joke of the night woman
• 51:48
  Speaker 2: called the police and she said, I'd like to report
• 51:52
  Speaker 2: a man in his underwear smoking a cigarette, drinking and
• 51:57
  Speaker 2: talking on his cellphone. And the officer checked on it
• 52:03
  Speaker 2: and came back and said, ma'am, he can do whatever
• 52:07
  Speaker 2: he wants in his living room. So she was trying
• 52:13
  Speaker 2: to say he was driving. I guess I don't know
• 52:15
  Speaker 2: all right so much on the jokes. I'm sure Steve
• 52:20
  Speaker 2: was laughing in the background.
• 52:21
  Speaker 5: I just know he was.
• 52:25
  Speaker 2: Anyway. Mina for some really great fermented olives. I love
• 52:32
  Speaker 2: all of my pickle but they don't have my black
• 52:34
  Speaker 2: dried black olives, and I really love that. And what's
• 52:39
  Speaker 2: cool about fermenting? And Susie's talked about this a lot.
• 52:43
  Speaker 2: It's pretty simple ingredients salt, water and whatever you want
• 52:49
  Speaker 2: to ferment. And then you get these fancy lids that
• 52:52
  Speaker 2: let's air out or whatever it does. Susie's talked about them,
• 52:58
  Speaker 2: and you can get them on Amazon or wherever, I guess.
• 53:02
  Speaker 4: And then.
• 53:04
  Speaker 2: The easy plant. If you want a really nice plant
• 53:08
  Speaker 2: for somebody or yourself and you don't want to have
• 53:12
  Speaker 2: to mess with it so much. This easy plant it's
• 53:16
  Speaker 2: got the self watering plants and you put that water
• 53:19
  Speaker 2: in a little area and it goes down into this
• 53:22
  Speaker 2: saying and I guess that evaporates over time and somehow
• 53:26
  Speaker 2: it waters the plant because they said check it every
• 53:29
  Speaker 2: two months, So pretty cool, Pretty pretty cool. And if
• 53:34
  Speaker 2: I've got if you got questions about scar tissue, adhesions, trauma,
• 53:40
  Speaker 2: you get hurt and you want to know what to do,
• 53:43
  Speaker 2: or you're getting ready to have surgery and you want
• 53:46
  Speaker 2: to talk about that, or you want to talk about
• 53:48
  Speaker 2: what can I do before and after? Go to our website.
• 53:52
  Speaker 2: It's doc doc krupa k r o u p a
• 53:59
  Speaker 2: dot com and it has a contact us and you
• 54:02
  Speaker 2: can go there and you can see the lovely and
• 54:05
  Speaker 2: talented pistol pack in Mama Susy our producer in the background,
• 54:11
  Speaker 2: Mister Steve O'Brien, the only one we don't have a
• 54:14
  Speaker 2: picture of his bill, And I guess I'm gonna have
• 54:17
  Speaker 2: to go to the post office and take one off
• 54:19
  Speaker 2: their wall.
• 54:21
  Speaker 5: But that's where they are. That's where they are they are.
• 54:26
  Speaker 4: So how do you keep the kitty cats out of
• 54:29
  Speaker 4: your plant?
• 54:32
  Speaker 2: You know, that's a good question. They don't bother them.
• 54:34
  Speaker 2: They used to a little bit, and now Zena, I
• 54:38
  Speaker 2: guess she knows her mama is part crazy about that,
• 54:42
  Speaker 2: so she don't bother them because she's got her whole
• 54:46
  Speaker 2: office full of plants.
• 54:47
  Speaker 5: Style.
• 54:49
  Speaker 2: It's funny, you know, we talk about stroke patient that
• 54:55
  Speaker 2: I'm dealing with, and they had a birthday just recently,
• 55:01
  Speaker 2: and what they said, I'm not sure if it I
• 55:08
  Speaker 2: don't know. It was good and bad and heartbreaking and
• 55:12
  Speaker 2: happy all at once, I guess. But they had their
• 55:16
  Speaker 2: birthday and they said, well at least I made and
• 55:22
  Speaker 2: they said the number of their age, and I said, wow, wow.
• 55:29
  Speaker 2: After the stroke. I guess they worry every day like
• 55:33
  Speaker 2: I do. And it made me think, if you've got
• 55:39
  Speaker 2: loved ones in your life and they've gone through something
• 55:42
  Speaker 2: like that, there's no guarantee, even without going through a stroke,
• 55:47
  Speaker 2: that they'll be here for the next birthday.
• 55:51
  Speaker 4: So you.
• 55:53
  Speaker 2: Make it special and where you might have been angry
• 55:59
  Speaker 2: or upset about something, learned to chill and let things slide.
• 56:06
  Speaker 2: And when you notice, especially like with stroke patients, you
• 56:10
  Speaker 2: will notice that the memory is not as good as
• 56:14
  Speaker 2: it was, and every stroke patient is different. My very
• 56:21
  Speaker 2: first patient as an intern in the clinic in college,
• 56:29
  Speaker 2: I had a bad stroke. He went through a rough
• 56:32
  Speaker 2: time and I learned so much and it was heartbreaking
• 56:39
  Speaker 2: when I had to give him to another intern because
• 56:41
  Speaker 2: we moved the class move to the next level. But
• 56:47
  Speaker 2: don't take any of that stuff for granted, guys, because
• 56:50
  Speaker 2: when they looked at me and said, well, at least
• 56:53
  Speaker 2: I made this many years, it just it really messed
• 56:59
  Speaker 2: me up for a few minutes. You know, you don't
• 57:04
  Speaker 2: you don't like to think about that. But any of
• 57:06
  Speaker 2: us could be gone in a in a moment. And
• 57:13
  Speaker 2: I don't know a bill. I'm reading that book fall
• 57:16
  Speaker 2: On guff Uh, yeah, fall On Gong or is on
• 57:21
  Speaker 2: fill On. It's all the same. And they talk about
• 57:24
  Speaker 2: a lot of that stuff and how you learn to
• 57:28
  Speaker 2: get rid of some of the attachments and things that
• 57:31
  Speaker 2: cling to us, and that your virtue will get better
• 57:36
  Speaker 2: and better. And karma is a bad thing and so
• 57:40
  Speaker 2: the more virture you get, the more you get rid
• 57:43
  Speaker 2: of that karma. And some pretty tough things that have
• 57:46
  Speaker 2: to do that they talk about in there as far
• 57:49
  Speaker 2: as getting rid of karma. So you got to learn
• 57:53
  Speaker 2: to I guess let something slide. And that thing with
• 57:59
  Speaker 2: the birthday.
• 58:01
  Speaker 4: Was that.
• 58:03
  Speaker 5: I said, yes, if we do need to learn to
• 58:05
  Speaker 5: let things slide. It's also it seems to me as
• 58:08
  Speaker 5: we get older that we spend more time learning not
• 58:11
  Speaker 5: to get too attached.
• 58:14
  Speaker 2: That makes really good sense. But anyway, they had a
• 58:21
  Speaker 2: nice birthday and that was that was good. But by
• 58:27
  Speaker 2: that end of the day statement just kind of looped
• 58:32
  Speaker 2: to me a little bit. So every day is different
• 58:37
  Speaker 2: and you just.
• 58:38
  Speaker 5: Never know, just never know, you know, Doc, I wanted
• 58:46
  Speaker 5: to jump in there for a moment when when people
• 58:49
  Speaker 5: say things like that, I think that that we interpret
• 58:54
  Speaker 5: it one way, and they may they may have a
• 58:59
  Speaker 5: whole different way of looking at that.
• 59:02
  Speaker 2: They may it may be.
• 59:05
  Speaker 5: An almost joyful thing that they went through this experience
• 59:10
  Speaker 5: and they got this far and made it through another year.
• 59:14
  Speaker 5: And I think that so often we we it's what
• 59:19
  Speaker 5: we call countertransference in my business, and it's a thing
• 59:25
  Speaker 5: that we try to resist putting our own interpretation on
• 59:30
  Speaker 5: what somebody else said. It's almost impossible to do that
• 59:34
  Speaker 5: because we're all human and we all respond to things
• 59:37
  Speaker 5: and based on our own experience. But to to just
• 59:42
  Speaker 5: let things be at at their own value, at their
• 59:45
  Speaker 5: face value, and accept them for what they are, because
• 59:50
  Speaker 5: the person is saying that may have a whole different
• 59:55
  Speaker 5: and maybe not that they may have a whole different
• 59:59
  Speaker 5: reason for saying nothing. Did we imagine?
• 1:00:02
  Speaker 2: Yeah? Well, and I thought both both sides of that spectrum.
• 1:00:07
  Speaker 2: I didn't remember. I'm sure I learned that it was
• 1:00:10
  Speaker 2: transferring somewhere in my studies, but I didn't remember that.
• 1:00:15
  Speaker 2: But that's why I said. It was part good, part bad,
• 1:00:19
  Speaker 2: part made me wonder, but I was happy that they
• 1:00:24
  Speaker 2: had a good birthday.
• 1:00:25
  Speaker 5: So it's like life. It's just like life.
• 1:00:29
  Speaker 2: Yeah, all right, well we're at break time again. When
• 1:00:36
  Speaker 2: we come back, Bill, you got a weekly topic up
• 1:00:39
  Speaker 2: your sleeve. Yeah, okay, Well we'll come right back and
• 1:00:46
  Speaker 2: go straight to that. I'm sure, Susie you got a
• 1:00:49
  Speaker 2: recipe or two up your sleeve.
• 1:00:52
  Speaker 4: Yeah, I've got one that i'm second guessing myself owned,
• 1:00:56
  Speaker 4: but I'm going to go with it.
• 1:00:59
  Speaker 2: Well, if any doubt, put booze in the picture. And
• 1:01:03
  Speaker 2: if you can't put it in the recipe, just put
• 1:01:05
  Speaker 2: it in a glass and drink some all right, Well,
• 1:01:08
  Speaker 2: ladies and gentlemen, this is Doctor Groupa's Natural Health Hours.
• 1:01:12
  Speaker 2: It is May twenty first, twenty and twenty five, and
• 1:01:17
  Speaker 2: Susy Bill and Steve, our producer, and myself will be
• 1:01:22
  Speaker 2: right back. Please listen to our sponsors.
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  Speaker 7: I'm running down the final Listen by the load.
• 1:03:39
  Speaker 2: I got seven women all my mind or the one
• 1:03:44
  Speaker 2: on me to the want that's me, he wants. She's
• 1:03:47
  Speaker 2: a friend of mine. Take it, say take.
• 1:03:54
  Speaker 8: You say.
• 1:03:56
  Speaker 3: Don't let the sound of your own wheelsscribe grazey.
• 1:04:03
  Speaker 9: My while you still can, don't even try understand.
• 1:04:10
  Speaker 2: Just find a place to make your stand. Take it even.
• 1:04:15
  Speaker 9: Kay, I'm standing on the corner and weddesors on such
• 1:04:24
  Speaker 9: a fine sight to see it. Curl my lord in
• 1:04:29
  Speaker 9: the flat bed for soing down and take a look
• 1:04:32
  Speaker 9: at me.
• 1:04:33
  Speaker 4: Come on bed, don't say bed, I gotta know.
• 1:04:42
  Speaker 2: Your sweet love is gone. Say you may lose, and
• 1:04:49
  Speaker 2: we may.
• 1:04:50
  Speaker 4: When we we will never be here again. So the up,
• 1:04:56
  Speaker 4: my climbing in, so take it.
• 1:05:00
  Speaker 2: We say, all right, we are back. I'll never forget.
• 1:05:08
  Speaker 2: I told this wonderful lady named Linda that I wouldn't
• 1:05:12
  Speaker 2: mind having seven women, and she told me, I'll make
• 1:05:16
  Speaker 2: you think you had seven women.
• 1:05:18
  Speaker 5: I know.
• 1:05:20
  Speaker 2: I always like that stuck in my mind, well we
• 1:05:22
  Speaker 2: are back and we're going to go right to Bill
• 1:05:25
  Speaker 2: with his weekly topic. So Bill take it.
• 1:05:27
  Speaker 5: Away, Yeah you your women? Yes at any rate. Kind
• 1:05:37
  Speaker 5: of continuing on which it was something I was talking
• 1:05:42
  Speaker 5: about the last couple of weeks, which was was translations.
• 1:05:45
  Speaker 5: I know you've mentioned this some while back and kind
• 1:05:50
  Speaker 5: of been focus on it and looking at this different
• 1:05:54
  Speaker 5: ramifications and really what what all that is? And and
• 1:06:00
  Speaker 5: I want to take it to a different place, but
• 1:06:04
  Speaker 5: you kind of talk about a couple of things first.
• 1:06:10
  Speaker 5: Just you know, as I've said before, translation is an interpretation,
• 1:06:16
  Speaker 5: whether we're translating a book or a poem or whatever.
• 1:06:20
  Speaker 5: It's from one language to another, or from even our
• 1:06:25
  Speaker 5: own language. You know, we have a rich literary history
• 1:06:30
  Speaker 5: in English that some people feel they need to translate
• 1:06:34
  Speaker 5: to modern English, and it rarely, rarely is successful. It's
• 1:06:40
  Speaker 5: it's two language is too complicated a process. When we
• 1:06:44
  Speaker 5: translate from one language to another, the person doing the translation.
• 1:06:49
  Speaker 2: Needs to be.
• 1:06:51
  Speaker 5: Thoroughly fluent in both languages because there are so many
• 1:06:56
  Speaker 5: subtleties and meanings and things that are peculiar to one
• 1:07:04
  Speaker 5: language that are almost untranslatable into another. Another language. We
• 1:07:12
  Speaker 5: think about how we how many words we use to
• 1:07:17
  Speaker 5: define one word, and you multiply that in into a
• 1:07:22
  Speaker 5: contextual way with dealing with another language, into a different language,
• 1:07:28
  Speaker 5: and it becomes very complicated. So it's all of this
• 1:07:32
  Speaker 5: came came about because of talking about the translations of
• 1:07:38
  Speaker 5: of of the Bible, and I didn't realize I was
• 1:07:43
  Speaker 5: just doing a little reading about that that markin Luser
• 1:07:47
  Speaker 5: was the first one to translate the Bible into the vernacular,
• 1:07:52
  Speaker 5: in his case into German. That that particular, as one
• 1:08:00
  Speaker 5: of my professors used to call it, that particular piece
• 1:08:02
  Speaker 5: of literature was pretty much the property of the church,
• 1:08:08
  Speaker 5: and it was kept in Latin and Greek, and it
• 1:08:10
  Speaker 5: was kept by people who could read both of those
• 1:08:13
  Speaker 5: and that group became smaller and smaller because it takes
• 1:08:16
  Speaker 5: an educated person to read to read well a couple
• 1:08:22
  Speaker 5: of languages, and most folks didn't have any education. Most
• 1:08:26
  Speaker 5: folks could read, couldn't write. The people who went into
• 1:08:30
  Speaker 5: the priesthood were trained, and many of them, and as
• 1:08:34
  Speaker 5: time went on, more of them learned, became literate. They
• 1:08:38
  Speaker 5: learned to write, read Latin, Latin being the language of
• 1:08:43
  Speaker 5: the church for centuries and which was one of its
• 1:08:48
  Speaker 5: is when I had to take Latin in high school.
• 1:08:50
  Speaker 5: Was one of its strong points was that it didn't
• 1:08:53
  Speaker 5: change once that people went speaking in It pretty much
• 1:08:57
  Speaker 5: got frozen in time, and everybody knew pretty much what
• 1:09:00
  Speaker 5: that meant. But even with Latin, there were there was
• 1:09:04
  Speaker 5: two kinds of Latin. There's a classic Latin, and there
• 1:09:06
  Speaker 5: is the vulgar Latin of the Latin of the of
• 1:09:09
  Speaker 5: the educated people, and the Latin of the common folks.
• 1:09:12
  Speaker 5: And it was a very different, different kind of language.
• 1:09:16
  Speaker 5: And every language has that. I mean, you look at
• 1:09:18
  Speaker 5: our country and it's mostly English spoken, but the different
• 1:09:24
  Speaker 5: dialects of the different ethnic groups in this country have
• 1:09:28
  Speaker 5: have their own meanings for a lot of that kind
• 1:09:31
  Speaker 5: of it kind of works is a complicated thing. So
• 1:09:35
  Speaker 5: to do a translation is really a scholarly, scholarly effort,
• 1:09:41
  Speaker 5: and it's it takes its special talent, special gifts to
• 1:09:45
  Speaker 5: be able to produce a reasonably accurate approximation of the original.
• 1:09:53
  Speaker 5: It's which is which is the point? We want to
• 1:09:56
  Speaker 5: translate something that is readable or something in the works
• 1:10:02
  Speaker 5: that came to mind that I mentioned as a couple
• 1:10:04
  Speaker 5: of weeks ago was the trilogy of Dante Inferno and
• 1:10:09
  Speaker 5: Burgatorio and Paradisio, and how many translations of that there
• 1:10:14
  Speaker 5: there have been, And of course I haven't been in
• 1:10:16
  Speaker 5: that area for a long time, but the most readable
• 1:10:20
  Speaker 5: ones I've encountered were by a guy named John Chiardi,
• 1:10:25
  Speaker 5: who understood the imagery of the language when it was written.
• 1:10:33
  Speaker 4: It was.
• 1:10:35
  Speaker 5: We spent an entire semester just talking about the imagery
• 1:10:40
  Speaker 5: of one of those books, and only scratched the surface.
• 1:10:43
  Speaker 5: But this was something that was known to people at
• 1:10:48
  Speaker 5: the time, people who were living when that was written,
• 1:10:52
  Speaker 5: because it was a vibrant language, and they understood the
• 1:10:56
  Speaker 5: subtleties the jokes that us looking at it I wouldn't
• 1:11:00
  Speaker 5: understand if you go right on by. So as I say,
• 1:11:03
  Speaker 5: it's a very difficult thing, all of this to to
• 1:11:08
  Speaker 5: kind of get to the other part of that. And again, this, this,
• 1:11:15
  Speaker 5: and this came almost directly from from your talking about
• 1:11:19
  Speaker 5: biblical translations. And I'm going to talk about music for
• 1:11:24
  Speaker 5: just a bit here. In music history and that that
• 1:11:30
  Speaker 5: field of endeavor, as susan Thhos is called musicology. That's
• 1:11:33
  Speaker 5: the study of the history of music, the development of music,
• 1:11:36
  Speaker 5: particularly of Western music, but of Western culture. I don't
• 1:11:40
  Speaker 5: mean cowboy music, but I mean Western culture. Uh. And
• 1:11:46
  Speaker 5: the different stylistic here is that that are identifiable by
• 1:11:53
  Speaker 5: changes in in the structure and in the tonality and
• 1:11:57
  Speaker 5: in the in the way pieces are put together. And
• 1:12:03
  Speaker 5: within that, within that category there are two overwriting types
• 1:12:10
  Speaker 5: of music. There's sacred music and their secular music. Sacred
• 1:12:16
  Speaker 5: music obviously having to do with spiritual things, secular music
• 1:12:22
  Speaker 5: having to do with the rest of us, with ordinary life,
• 1:12:26
  Speaker 5: with non religious but nonetheless important things. Much of the
• 1:12:34
  Speaker 5: early history of music that we know about was with
• 1:12:37
  Speaker 5: dance forms, and because that was something that every level
• 1:12:45
  Speaker 5: of society did, country dances, rural dances, kydan dances, dances
• 1:12:52
  Speaker 5: for the rich, dances for the highly educated, the cream
• 1:12:57
  Speaker 5: of the cream. If something that's a demo to to
• 1:13:01
  Speaker 5: Western civilization and musically and even within in one of
• 1:13:08
  Speaker 5: those terms, and I'm going to stay with the spiritual
• 1:13:10
  Speaker 5: with it with a sacred music part of that.
• 1:13:12
  Speaker 2: Now we have.
• 1:13:15
  Speaker 5: Liturgical music, which was specifically divine, designed to be part
• 1:13:21
  Speaker 5: of a service, part of a liturgy, part of part
• 1:13:27
  Speaker 5: of we think of of the mass, which was the
• 1:13:31
  Speaker 5: primary artistic outlet for hundreds of years, hundreds of thousands
• 1:13:38
  Speaker 5: of masses were written to be sung to be chanted,
• 1:13:43
  Speaker 5: Gregorian chant being the primary last resort of the church,
• 1:13:50
  Speaker 5: which happened around Saint Gregory's time, and it's still if
• 1:13:55
  Speaker 5: you can, if you can find a priest who unders
• 1:14:00
  Speaker 5: ms the ligatures and the and the notational aspects of
• 1:14:05
  Speaker 5: reading that music to chant. The music that's that's been
• 1:14:09
  Speaker 5: going on for a couple of thousand years hasn't changed
• 1:14:13
  Speaker 5: very much when they changed it to English. I think
• 1:14:17
  Speaker 5: a tremendous amount was lost in that regard, but that's
• 1:14:22
  Speaker 5: just that's just me. So liturgical music and non liturgical
• 1:14:29
  Speaker 5: music and non liturgical music didn't really begin until well,
• 1:14:37
  Speaker 5: certainly after box time. I'm going to say after seventeen fifty.
• 1:14:39
  Speaker 5: There are going to be places they're going to be
• 1:14:42
  Speaker 5: exceptions to that, but mostly the music that was the
• 1:14:46
  Speaker 5: sacrety music was written for the church. One of the
• 1:14:51
  Speaker 5: most well known pieces that departed from that was by
• 1:14:57
  Speaker 5: was a piece by Mozart, who wrote a requiem, and
• 1:15:06
  Speaker 5: many composers have written requiems or requief and his was
• 1:15:13
  Speaker 5: really the to my mind, was the first dumb liturgical
• 1:15:20
  Speaker 5: use of that form. And while it followed the while
• 1:15:25
  Speaker 5: it followed the liturgical order, or as we say, the
• 1:15:29
  Speaker 5: order of service. While it followed the liturgical order, the
• 1:15:32
  Speaker 5: piece was way too large scale to ever be part
• 1:15:35
  Speaker 5: of a church service. It was a concert piece. It
• 1:15:39
  Speaker 5: was a piece that was meant to be performed in
• 1:15:42
  Speaker 5: a concert hall. And reminding too that it was only
• 1:15:49
  Speaker 5: late Mozart, let Hide and early Beto that there were
• 1:15:53
  Speaker 5: concert halls. Music that was secular music, music that was
• 1:15:58
  Speaker 5: non leturgical, non sacred music was was performed in the
• 1:16:05
  Speaker 5: whole way of the account who had or the prince
• 1:16:09
  Speaker 5: or the king. They were the ones who provided the
• 1:16:15
  Speaker 5: venues for secular composers. Until that time, no, only you
• 1:16:23
  Speaker 5: wanted to hear music, you went to church or you
• 1:16:24
  Speaker 5: went to a country fair. But it was only after
• 1:16:28
  Speaker 5: that that concert homes became around and began to attract
• 1:16:34
  Speaker 5: more than the upper part of society, the upper parts
• 1:16:38
  Speaker 5: of culture. So Mozarts requiem, the one that I want
• 1:16:44
  Speaker 5: to really focus about is by Again, a requiem written
• 1:16:50
  Speaker 5: by Johannes Brahms, was written in the early eighteen sixties.
• 1:16:55
  Speaker 5: Somehow eighteen sixty three comes to mind, but I might
• 1:16:57
  Speaker 5: be off about that. It's the text for that is
• 1:17:05
  Speaker 5: a non liturgical text. And as you said, the idouitious Requiem,
• 1:17:12
  Speaker 5: that was that it was a requiem for the German people.
• 1:17:16
  Speaker 5: And a requiem is not and you remember this from
• 1:17:22
  Speaker 5: your early life, but a requiem is not primarily for
• 1:17:29
  Speaker 5: the person who's dead. It's for the people who remain.
• 1:17:34
  Speaker 5: It's for the survivors. Any funeral services is for the
• 1:17:38
  Speaker 5: survivors or the families, for people as friends, whatever. This
• 1:17:44
  Speaker 5: particular piece of Palms is large piece, hour and a half,
• 1:17:49
  Speaker 5: two hours, full course, full orchestra. But it unlike, unlike
• 1:17:58
  Speaker 5: the other requiem, it is a piece of hope, it
• 1:18:05
  Speaker 5: is a piece of almost joy. It's it's something that
• 1:18:15
  Speaker 5: is part of the requirements of music from that period,
• 1:18:19
  Speaker 5: the Romantic period, and Romantic at that point means dramatic.
• 1:18:22
  Speaker 5: It does not mean like Hollywood romance. But we call
• 1:18:26
  Speaker 5: Romantic period. It was amid eighteen hundreds, and it was
• 1:18:31
  Speaker 5: when reading the symphonies achieved the kind of form that
• 1:18:37
  Speaker 5: we understand them to be now. They're very serious kinds
• 1:18:41
  Speaker 5: of pieces. But and georgious Requiem was built on selective
• 1:18:48
  Speaker 5: verses from both the Old Testament and the New Testament.
• 1:18:53
  Speaker 5: What got me to looking at that piece was and
• 1:18:58
  Speaker 5: there may be others because I'm not musicologist, so I'm
• 1:19:01
  Speaker 5: not I'm not sure about this. I think it was.
• 1:19:05
  Speaker 5: It certainly was the first major requiem that was that
• 1:19:10
  Speaker 5: was not in Latin, that was in German, it was
• 1:19:13
  Speaker 5: in the vernacular. It was for the German people an
• 1:19:21
  Speaker 5: important difference. And what drew me to that was the
• 1:19:27
  Speaker 5: process of translation. And if forgive my not up to
• 1:19:36
  Speaker 5: date Latin of how does Brahms translate biblical text into
• 1:19:48
  Speaker 5: a different format, a musical format, Because we know, you know,
• 1:19:55
  Speaker 5: it's hard enough to translate from one language to another,
• 1:19:58
  Speaker 5: but if you're translating one language to an entirely different medium,
• 1:20:07
  Speaker 5: the opportunities are greater, the difficulties you're greater, And in
• 1:20:12
  Speaker 5: this case the composer's interpretation becomes more obvious and more apparent.
• 1:20:24
  Speaker 5: The difference between a piece setting setting existing text to music,
• 1:20:34
  Speaker 5: as opposed to say, a lot of popular music, where
• 1:20:37
  Speaker 5: the text and the music are so often created simultaneously.
• 1:20:46
  Speaker 5: In the case where you're working with an existing text,
• 1:20:49
  Speaker 5: obviously the text is already there. How do you how
• 1:20:53
  Speaker 5: do you interpret musically? What is a literary experience? The
• 1:21:01
  Speaker 5: first words of idusis repriem are from Matthew and they
• 1:21:13
  Speaker 5: are familiar h in translation, but again the translation is interesting.
• 1:21:20
  Speaker 5: So here's here's the German zane exen indeed a live
• 1:21:25
  Speaker 5: strogan in disholding Atrician family, which I'm sure you recognize.
• 1:21:35
  Speaker 5: Blessed are those who mourn or they shall be comforted.
• 1:21:41
  Speaker 5: The opening words to this huge piece are words of hope.
• 1:21:48
  Speaker 5: The translation if we look at it literally, and you
• 1:21:52
  Speaker 5: know what the translation I quoted was, of course in
• 1:21:56
  Speaker 5: the King James version, blessed are those who are want
• 1:22:00
  Speaker 5: is a little different zali xin blessed are those be
• 1:22:08
  Speaker 5: to a live drug and who carry a burden, or
• 1:22:14
  Speaker 5: they shall be they shall find solace. Mourning seems to
• 1:22:24
  Speaker 5: imply breathing.
• 1:22:28
  Speaker 2: Over a death.
• 1:22:31
  Speaker 5: If we're carrying a burden, it's just sorrow or pain,
• 1:22:40
  Speaker 5: not just mourning. Or they shall find solace. That's different
• 1:22:46
  Speaker 5: than comfort, very different than comfort. How do we how
• 1:22:54
  Speaker 5: do we then translate these these? I mean, these are
• 1:22:57
  Speaker 5: the people. The problem is that the people who translated
• 1:23:00
  Speaker 5: they Can James or any other work have to confront
• 1:23:04
  Speaker 5: when we look at a word, how many other words
• 1:23:07
  Speaker 5: do we use to define that word? And which one
• 1:23:10
  Speaker 5: is appropriate to what we really feel is the sense
• 1:23:13
  Speaker 5: of what the original meant. So that was just the
• 1:23:20
  Speaker 5: first but musically and what I just happened, I happened
• 1:23:28
  Speaker 5: to know this piece fairly well because when I was
• 1:23:30
  Speaker 5: in graduate school, I took a seminar that only focused
• 1:23:37
  Speaker 5: for the entire year. They only focused on the work
• 1:23:40
  Speaker 5: of Johanna's Prompts. Was one of the probably the two
• 1:23:45
  Speaker 5: foremost composers of the nineteenth century. Of the nineteen hundreds
• 1:23:50
  Speaker 5: story eighteen hundreds, there you go, Jeusha Vogner being the
• 1:23:54
  Speaker 5: other one. It really culminated this style of that period.
• 1:23:58
  Speaker 5: These are the two greatest and final composers. There are
• 1:24:03
  Speaker 5: others who are fine, fine composers, but these are the two,
• 1:24:07
  Speaker 5: probably the best known, very different philosophies of life, of art,
• 1:24:14
  Speaker 5: of composition of music, but incredible minds. His opening course
• 1:24:26
  Speaker 5: and I say this is written for a four point chorus,
• 1:24:30
  Speaker 5: and remembering that the text is starts off dating zend
• 1:24:34
  Speaker 5: blessed are those And I'm just going to read the
• 1:24:38
  Speaker 5: soprano line, because this is what kind of what a
• 1:24:43
  Speaker 5: composer works with when he's when he's working on an
• 1:24:47
  Speaker 5: existing text or actually anything, what words of the text
• 1:24:52
  Speaker 5: are important? What ones stand out? Okay, they're opening life
• 1:25:00
  Speaker 5: lines and the sopranos are z exend zale exend deed
• 1:25:05
  Speaker 5: a live drock and zale exend n z zol and
• 1:25:11
  Speaker 5: getricta verden is daily exend daily exend jay exend. What
• 1:25:22
  Speaker 5: did he think was the most important part of that quote?
• 1:25:25
  Speaker 5: Blessed are those blessed are those that's hopeful, you know
• 1:25:34
  Speaker 5: that's hopeful. This whole work of his, as I said,
• 1:25:39
  Speaker 5: which is which is a huge work, and is it
• 1:25:43
  Speaker 5: is a work of extraordinary spirituality. It is not a
• 1:25:49
  Speaker 5: liturgical piece. There's no church service that could accommodate a
• 1:25:54
  Speaker 5: the performer requirements of it. A full course, full orchestra,
• 1:26:01
  Speaker 5: but it's just too long, and so it is a
• 1:26:04
  Speaker 5: concert piece. So what we're looking at is almost a
• 1:26:09
  Speaker 5: a secondarization of spirituality, which was very much a part
• 1:26:15
  Speaker 5: of the nineteenth century. The humanistic aspect of art, of
• 1:26:21
  Speaker 5: the graphic art, of literature, of music became very much
• 1:26:27
  Speaker 5: one associated with human feelings, with emotions, with our own
• 1:26:33
  Speaker 5: if that it sounds contradictory, but our own, our own
• 1:26:37
  Speaker 5: human spirituality, not a church driven spirituality entirely. But they're related.
• 1:26:45
  Speaker 5: And how do we when we listen to a piece
• 1:26:49
  Speaker 5: that is like this or an anthem in a church services,
• 1:26:54
  Speaker 5: which is what the cores things requires things understanding that
• 1:27:01
  Speaker 5: of a particular concept. Often a literary concept has been
• 1:27:07
  Speaker 5: translated into an entirely different medium, very problematic. The opening
• 1:27:16
  Speaker 5: three notes of by deutscheous Requiem basically go from from
• 1:27:25
  Speaker 5: G to B to C upwards, upwards, the thirds upwards
• 1:27:30
  Speaker 5: a second hope, hope is an upward, ascending process. We hope,
• 1:27:34
  Speaker 5: we look upwards, the hope. The opening musical notation motive
• 1:27:40
  Speaker 5: is upwards, it's ascending. Is it kind of what a
• 1:27:45
  Speaker 5: composer does. If we look at you know, Doddie lead Trogan,
• 1:27:52
  Speaker 5: it's always kind of a downward motif, the Drogan, the burden,
• 1:27:59
  Speaker 5: the sorrow. A composer does this. This is a translational process.
• 1:28:05
  Speaker 5: And you know, I want to talk about another requiem
• 1:28:08
  Speaker 5: next week, which is one I've been putting off talking
• 1:28:10
  Speaker 5: about because it's a very in many ways a very
• 1:28:13
  Speaker 5: difficult one to talk about. But it's again, I think
• 1:28:16
  Speaker 5: it's important. A composer has to translate these kinds of
• 1:28:22
  Speaker 5: things into fairly fairly cold abstractions. Musical abstractions that portray
• 1:28:34
  Speaker 5: hopefully subtly but not always subtly, that portray what to
• 1:28:39
  Speaker 5: him the text implies, what the text says. What makes
• 1:28:46
  Speaker 5: one of the things about Broms he was he destroyed
• 1:28:51
  Speaker 5: more of his own music than he ever had published,
• 1:28:54
  Speaker 5: because he was just a perfectionist. It had to be right.
• 1:29:00
  Speaker 5: We look at almost any piece of Broms, and within
• 1:29:03
  Speaker 5: the first two or three measures, the entire melodic alphabet
• 1:29:10
  Speaker 5: is there. Almost everything in the subsequent music that is
• 1:29:14
  Speaker 5: that is there can be traced to the series of
• 1:29:18
  Speaker 5: motives that appear in those opening measures, and it's it's
• 1:29:24
  Speaker 5: it's a kind of thing that you don't You don't
• 1:29:29
  Speaker 5: have to know that to understand or to appreciate the
• 1:29:32
  Speaker 5: beauty of the music. But for for people in my
• 1:29:35
  Speaker 5: part of the music business and the theoretical part, it's
• 1:29:39
  Speaker 5: what holds the whole work together. As opposed to Richard Wagner,
• 1:29:44
  Speaker 5: who has this kind of mindstreaming music very much connected
• 1:29:50
  Speaker 5: to motives that are significant and reappear and reappear or reappair,
• 1:29:54
  Speaker 5: but Broms being more of a classical composure in terms
• 1:30:02
  Speaker 5: of structure and form, who is very much aware of
• 1:30:05
  Speaker 5: that Anyway, that's just one part of the whole translational
• 1:30:13
  Speaker 5: thing that I had not talked about, and I'll talk
• 1:30:16
  Speaker 5: about a little bit more next week, but it's one
• 1:30:20
  Speaker 5: that I think Branch is even farther, because every moment
• 1:30:26
  Speaker 5: of every day, we are translating either a visual or
• 1:30:31
  Speaker 5: an auditory experience into our own experiential vocabulary. We do
• 1:30:39
  Speaker 5: this all the time. We do it on subconsciously, unconsciously
• 1:30:42
  Speaker 5: most of the time, but we're always looking at something
• 1:30:47
  Speaker 5: or hearing something, or thinking about something that we then
• 1:30:52
  Speaker 5: translate into into something that is familiar to us, which
• 1:30:57
  Speaker 5: is our own life experience. Organization is of as one
• 1:31:02
  Speaker 5: of the reasons I've been so kind of taken with
• 1:31:04
  Speaker 5: us over the past several weeks is it's just as
• 1:31:07
  Speaker 5: it's a hugely important part of our existence and of
• 1:31:11
  Speaker 5: our life and of our thought. And it doesn't have
• 1:31:13
  Speaker 5: to be immensely profound. It doesn't. It'd be very simple things,
• 1:31:21
  Speaker 5: very simple things. But we we all do this, and
• 1:31:25
  Speaker 5: I think being aware of it as a richness to
• 1:31:29
  Speaker 5: our own process as well as to what we see
• 1:31:31
  Speaker 5: and hear going on around us, and my grant over
• 1:31:34
  Speaker 5: there we are.
• 1:31:37
  Speaker 2: Deep, deep stuff a couple of things. So if I
• 1:31:43
  Speaker 2: understand you correct, guys like Brahms and them, even though
• 1:31:50
  Speaker 2: the music doesn't have words, they were playing the music
• 1:31:56
  Speaker 2: to the text that in their mind what they want
• 1:32:00
  Speaker 2: wanted to say absolutely. And then the second thing, when
• 1:32:05
  Speaker 2: you start talking to German for some reason, I wanted
• 1:32:09
  Speaker 2: German mustard and a big pretzel on the beer.
• 1:32:12
  Speaker 5: I don't know, you'res all all.
• 1:32:18
  Speaker 2: Right, Susie, anything before we go to break.
• 1:32:21
  Speaker 4: Yes, It's odd how I get such a different take
• 1:32:24
  Speaker 4: on things. I guess, you know, talking about Martin Luther
• 1:32:30
  Speaker 4: and you know, the translating the Bible into and I'm
• 1:32:35
  Speaker 4: air quoting here, you know, the common language. I think
• 1:32:40
  Speaker 4: about today, I think about how pitiful you know he
• 1:32:47
  Speaker 4: did it because the average person and below average if
• 1:32:54
  Speaker 4: you will, and I'm only I not only mean that
• 1:32:56
  Speaker 4: by education level. You know they can and read the Latin.
• 1:33:01
  Speaker 4: And you know, I guess I'll put on the tenth
• 1:33:05
  Speaker 4: four hat. You know, the Catholic Church thought that, you know,
• 1:33:11
  Speaker 4: the priest could read the Bible to the people. You know,
• 1:33:17
  Speaker 4: you know, you could ask, Okay, I'm not going to
• 1:33:19
  Speaker 4: go that far. So I think it's just a terrible thing.
• 1:33:24
  Speaker 4: You know, and it just proves that history repeats itself.
• 1:33:31
  Speaker 4: You know, people are very poorly educated now, and so
• 1:33:36
  Speaker 4: when you keep people uneducated unread here, we'll read it
• 1:33:42
  Speaker 4: for you, we'll tell you what it says. Then you
• 1:33:47
  Speaker 4: keep them as serfs. I know, it's just that that
• 1:33:56
  Speaker 4: one part while he was talking about the translation, you know,
• 1:34:02
  Speaker 4: I get him kudos, you know, translated to where everyone
• 1:34:06
  Speaker 4: can can read it. So anyways, that was my take
• 1:34:09
  Speaker 4: on that one little part.
• 1:34:11
  Speaker 2: Yeah, and you're right. He wanted the average person to
• 1:34:16
  Speaker 2: be able to understand it, and the Catholics wanted control
• 1:34:21
  Speaker 2: and they didn't want people to know what it said,
• 1:34:24
  Speaker 2: and they tried to kill Martin Luther and the only
• 1:34:28
  Speaker 2: thing that saved him was the ruler of Germany at
• 1:34:31
  Speaker 2: that time for the Church really liked him and so
• 1:34:35
  Speaker 2: he protected him and made sure nobody could hurt him.
• 1:34:39
  Speaker 2: But it was a big deal. Catholics were not happy
• 1:34:42
  Speaker 2: giving up control. All right, Well, ladies and gentlemen, this
• 1:34:46
  Speaker 2: is doctor Grupus Natural Health Hours. We just had some
• 1:34:49
  Speaker 2: interesting stuff on Bill's weekly topic. We'll be right back, Susie. Bill,
• 1:34:57
  Speaker 2: Steve our producer in the background, and me and just
• 1:35:00
  Speaker 2: the moment.
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  Speaker 3: Passion, I don't care very very jump ball.
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  Speaker 2: Nobody's gonna know it. Can't you see? M hm?
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  Speaker 4: Why can't you see what that ball in law she's
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  Speaker 4: fally doing? Me?
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  Speaker 3: Can see?
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  Speaker 4: I'm gonna find me the horse, the wall.
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  Speaker 5: What the.
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  Speaker 2: All right, we are back, Susie said, we had a
• 1:38:29
  Speaker 2: sound problem. I don't know. Everything looked good on the
• 1:38:34
  Speaker 2: mixer and on my end, so I am not sure. Susy,
• 1:38:37
  Speaker 2: I wanted to thank you. I saw you already put
• 1:38:41
  Speaker 2: before I could even think of it. You already put
• 1:38:44
  Speaker 2: mina an easy plant in the comment section. Thank you
• 1:38:48
  Speaker 2: so much. Our audience will love that. This is the
• 1:38:52
  Speaker 2: time of show ladies and gentlemen where we help Susy
• 1:38:56
  Speaker 2: with the name of the company because she's usually been
• 1:38:58
  Speaker 2: in the tea and the keel and we kind of
• 1:39:01
  Speaker 2: like to help her out. So the name of her
• 1:39:04
  Speaker 2: company is Rubies and Diamonds Construction. Susie, I wish.
• 1:39:14
  Speaker 4: It's a renovation and design construction.
• 1:39:18
  Speaker 1: We do.
• 1:39:20
  Speaker 4: Remodel and UH new homes and UH from the ground up.
• 1:39:26
  Speaker 4: And if you're doing rule, we help you with everything
• 1:39:32
  Speaker 4: from you know, septic and and well. We have a
• 1:39:37
  Speaker 4: fellow that digs our whales for us. But anyways, you
• 1:39:41
  Speaker 4: can go to Doccrouper dot com and scroll down the
• 1:39:46
  Speaker 4: about page about three quarters of the way and there's
• 1:39:48
  Speaker 4: a link that will take you to our website. And
• 1:39:51
  Speaker 4: we can also be reached at eight three zero three
• 1:39:55
  Speaker 4: seven seven two one three one.
• 1:39:58
  Speaker 2: All right, Susie, take it away, Okay, it's.
• 1:40:00
  Speaker 4: It's it's so interesting. You know this is not new
• 1:40:04
  Speaker 4: for us, but you brought up Japan, you know, being
• 1:40:07
  Speaker 4: a up and coming uh audience and uh so in
• 1:40:13
  Speaker 4: a way. And the reason I'm saying guessing myself is
• 1:40:16
  Speaker 4: because I know is a Texan. I'm going to butcher
• 1:40:19
  Speaker 4: some of these names. But this is a garlic psychoral steak.
• 1:40:26
  Speaker 4: See probably or I can say garlic and I can
• 1:40:29
  Speaker 4: say steak. So Carl, I don't know, maybe I got
• 1:40:32
  Speaker 4: it right. And I guess the reason I did this
• 1:40:37
  Speaker 4: is because I've been looking for more ideas on how
• 1:40:41
  Speaker 4: to use my you know, dot com radishes that that
• 1:40:45
  Speaker 4: I'm growing, and this this looked like it was, you know,
• 1:40:52
  Speaker 4: a man pleaser. There are some some really good recipes
• 1:41:01
  Speaker 4: like a you know, a diced or shredded rather dikon
• 1:41:07
  Speaker 4: with carrot and with cucumber salad. And then you know,
• 1:41:13
  Speaker 4: dikon is in a lot of the traditional you know,
• 1:41:16
  Speaker 4: Japanese soups. So so I'm learning that there's more ways
• 1:41:20
  Speaker 4: to use this fabulous root vegetable than just you know,
• 1:41:26
  Speaker 4: putting it in the salad. So when I first ran
• 1:41:30
  Speaker 4: across this and considering it for my family and for
• 1:41:34
  Speaker 4: the radio show, I was like, oh my gosh, this
• 1:41:37
  Speaker 4: a lot of ingredients and a lot of prep, but
• 1:41:41
  Speaker 4: the instructions claim it's about ten minutes of prep time
• 1:41:47
  Speaker 4: and ten minutes of cook time. And so one of
• 1:41:51
  Speaker 4: the things I learned about the dikon radish is now
• 1:41:56
  Speaker 4: there's pictures of dikon radish on this website and they're huge. Well,
• 1:42:03
  Speaker 4: I don't let them get that big when I'm growing them.
• 1:42:07
  Speaker 4: I just always kind of think, you know, smaller, tender.
• 1:42:13
  Speaker 4: But the top third, where it's kind of greenish, a
• 1:42:20
  Speaker 4: light green intent on the skin says it's the sweetest part.
• 1:42:28
  Speaker 4: And the further you go down the diacon radish, the
• 1:42:32
  Speaker 4: more bitter it gets. Well, I've eaten the whole thing
• 1:42:36
  Speaker 4: from the top to the bottom. And maybe it's because
• 1:42:38
  Speaker 4: I grow mine smaller and I think they're you know,
• 1:42:44
  Speaker 4: a little spicy, not like you know, a chili pepper spice,
• 1:42:49
  Speaker 4: just a peppery spice. So and I also don't know
• 1:42:55
  Speaker 4: how readily available they are in a grocery store. So
• 1:42:59
  Speaker 4: that was one of the reasons I was gonna skip.
• 1:43:02
  Speaker 4: But if you even have a galvanized tub and you
• 1:43:08
  Speaker 4: could order some deck dikon radish from Baker Seeds, it
• 1:43:16
  Speaker 4: would be worth it to grow some there. They say
• 1:43:20
  Speaker 4: it is a cool weather veggie, and I've grown them
• 1:43:26
  Speaker 4: in the summer. I am gonna try again in the fall,
• 1:43:31
  Speaker 4: so I can you know, have more, But you want
• 1:43:34
  Speaker 4: two inches of this dikon radish, and it's saying to
• 1:43:38
  Speaker 4: use the top portion where it's sweetest, and then two
• 1:43:43
  Speaker 4: clothes of garlic. They do say that this is two
• 1:43:48
  Speaker 4: servings and it's three quarters of a pound of tinderloin
• 1:43:53
  Speaker 4: steak and then kosher salt. I'll just say use the
• 1:44:00
  Speaker 4: course if you want to use the fine Celtic sea salt,
• 1:44:06
  Speaker 4: and then freshly ground pepper. It does call for a
• 1:44:10
  Speaker 4: neutral oil, just one and a half tablespoons. You could
• 1:44:15
  Speaker 4: use Avocada oil and you shouldn't second guess me. It
• 1:44:20
  Speaker 4: calls for two tablespoons of saki, so there if you
• 1:44:28
  Speaker 4: if you for two tablespoons of sack, if you didn't
• 1:44:31
  Speaker 4: want to run out and buy it, you could use
• 1:44:34
  Speaker 4: you know, rice wine vinegar, and then your garnish is
• 1:44:45
  Speaker 4: one green onion and then a Korean chili thread. I
• 1:44:51
  Speaker 4: don't know what that is. Honestly, I don't know. I
• 1:44:55
  Speaker 4: wish I had done some more digging on it. But
• 1:44:59
  Speaker 4: you know, there's so this is. Well, at least I
• 1:45:02
  Speaker 4: can say this is Texas. We've got lots of red chilies,
• 1:45:06
  Speaker 4: you know, in in the in the vegetable section at
• 1:45:09
  Speaker 4: grocery stores, and so pick one of those. It does
• 1:45:14
  Speaker 4: say mild and three tablespoons of pond zuu. So I
• 1:45:24
  Speaker 4: did some reading on that. It's not terribly complicated. It's
• 1:45:29
  Speaker 4: in I would say I've got three quarters of the ingredients.
• 1:45:34
  Speaker 4: The rest I would I would have to get. However,
• 1:45:38
  Speaker 4: and in this recipe that I'm going to put at
• 1:45:43
  Speaker 4: the Rumble in the in the comments. When you open
• 1:45:47
  Speaker 4: it up, you'll see a link at the bottom to
• 1:45:51
  Speaker 4: to click to make your own homemade pond zu. Well,
• 1:45:58
  Speaker 4: out of curiosity, to make it simpler, I went over
• 1:46:02
  Speaker 4: to Amazon and I just did a search for ponzu. Well,
• 1:46:06
  Speaker 4: there's all kinds, you just pick what you want. One
• 1:46:11
  Speaker 4: stood out to me, and this is a Japanese product
• 1:46:16
  Speaker 4: and it is organic and it is or it just
• 1:46:20
  Speaker 4: says organic ponzu and the brand name is Muso. I
• 1:46:26
  Speaker 4: told y'all. I was going to butcher these names and
• 1:46:30
  Speaker 4: it's like seventeen bucks for eight and a half ounces.
• 1:46:34
  Speaker 4: But then here's a here's one that kind of gets
• 1:46:40
  Speaker 4: my attention, and it's a Japanese ponzu with truffle. Essence, Okay, well,
• 1:46:47
  Speaker 4: I don't know what that means. I would have to
• 1:46:49
  Speaker 4: look into it further. But essence tells me it's just
• 1:46:53
  Speaker 4: a flavoring and it's not true true truffle. So three options, well, two,
• 1:47:04
  Speaker 4: you can make your own or you can buy your own.
• 1:47:08
  Speaker 4: I don't on recipes like this. I like to stick
• 1:47:12
  Speaker 4: to the ingredients. Unless there was something blatant, like it
• 1:47:16
  Speaker 4: said one and a half tablespoons of canola oil, I
• 1:47:20
  Speaker 4: wouldn't do that. So you know, there's some prep here.
• 1:47:25
  Speaker 4: You want to cut up your steak, and it does
• 1:47:32
  Speaker 4: because you need a really high heat for this steak.
• 1:47:35
  Speaker 4: You want to really seer it on the outside, and
• 1:47:39
  Speaker 4: you don't want it to be well done. I would
• 1:47:42
  Speaker 4: say medium, cut up your steak, and I think it
• 1:47:50
  Speaker 4: said like one, here we go, yeah, one to one
• 1:47:54
  Speaker 4: and a half inch cubes and then cut the top
• 1:48:00
  Speaker 4: two inches of your dikon reddish and then and then
• 1:48:06
  Speaker 4: just peel that, and then you're gonna want to grate it.
• 1:48:10
  Speaker 4: So it does ask you to, you know, drain the
• 1:48:16
  Speaker 4: liquid from it.
• 1:48:18
  Speaker 8: I put it in.
• 1:48:20
  Speaker 4: If I have to drain something like this, I'll just
• 1:48:23
  Speaker 4: put my graded product in this case icon on paper
• 1:48:29
  Speaker 4: towel and just give it a squeeze. You can use
• 1:48:31
  Speaker 4: a sieve if you want. And then you're going to
• 1:48:34
  Speaker 4: peel your two garlic clothes and then you're gonna cut them.
• 1:48:39
  Speaker 4: This is tedious, you know, in little rams, you're not
• 1:48:44
  Speaker 4: gonna just chop the dickens out of it, You'll understand,
• 1:48:49
  Speaker 4: and then do the same thing with your green onions.
• 1:48:52
  Speaker 4: Slice them up. Set both of these aside, and we
• 1:48:57
  Speaker 4: did kind of go through the chopping of the beef beef,
• 1:49:02
  Speaker 4: but it just says to trim off the excess fat
• 1:49:06
  Speaker 4: and then again cut it into one to one and
• 1:49:09
  Speaker 4: a half inch cube. Season it with your with your
• 1:49:13
  Speaker 4: salt and your pepper, and you're going to heat this says,
• 1:49:21
  Speaker 4: you know, to use a heavy ded like cast iron
• 1:49:26
  Speaker 4: or stainless steel. Get it really hot. Well, let me
• 1:49:32
  Speaker 4: back up. You're going to to heat that that tablespoon
• 1:49:36
  Speaker 4: and a half of oil in those heavy de pants
• 1:49:40
  Speaker 4: and then you're going to a medium heat. You're gonna
• 1:49:46
  Speaker 4: fry those little rounds, little medallions of garlic until they're
• 1:49:52
  Speaker 4: just golden brown, and you might have to turn the
• 1:49:56
  Speaker 4: heat even lower. You don't want it to burn because
• 1:50:00
  Speaker 4: they will be bitter. And for a dish like this,
• 1:50:05
  Speaker 4: if you did that, I would say start over again
• 1:50:09
  Speaker 4: and don't use as much heat. Transfer your garlic to
• 1:50:14
  Speaker 4: a paper towel in that same oil over high heat,
• 1:50:22
  Speaker 4: just until it begins to smoke. Put your little beef
• 1:50:28
  Speaker 4: medallions in there, and you're going to cook them and
• 1:50:33
  Speaker 4: until they're brown about a minute, and don't move it
• 1:50:39
  Speaker 4: because you want that seer to stick, you know, to
• 1:50:43
  Speaker 4: to the meat. And then just gonna flip it over
• 1:50:47
  Speaker 4: and you're gonna cook the other side. At this point,
• 1:50:51
  Speaker 4: you're gonna pour the two tablespoons of sacky into the pan.
• 1:50:58
  Speaker 2: And then.
• 1:51:00
  Speaker 4: If you if you want it at this point, then
• 1:51:05
  Speaker 4: you can trans after you pour the psyche in then
• 1:51:08
  Speaker 4: and you know, give it a you know, a little
• 1:51:10
  Speaker 4: little star. You can transfer it to a plate. At
• 1:51:15
  Speaker 4: this point, it should be medium rare. If you want it,
• 1:51:20
  Speaker 4: you know, more medium, then add about a minute to
• 1:51:26
  Speaker 4: that and so like I said, this is this is
• 1:51:30
  Speaker 4: two uh servings, so half of this on each plate.
• 1:51:35
  Speaker 4: Then you're gonna just place your little garlic slices between
• 1:51:39
  Speaker 4: the two servings, your graded dicon and you're chopped green
• 1:51:45
  Speaker 4: onion on top, guarded, garnish it with with if you can.
• 1:51:50
  Speaker 4: If you've lived in a bigger city where there is uh,
• 1:51:53
  Speaker 4: you know some oriental grocery stores that may have what
• 1:52:00
  Speaker 4: they're calling chili thread. I'm guessing it's very fine. I
• 1:52:06
  Speaker 4: don't know if it's dried or if it's fresh. They
• 1:52:10
  Speaker 4: could probably teach you at the store. And then you're
• 1:52:12
  Speaker 4: gonna pour the ponzu. And it costs for three tablespoons,
• 1:52:20
  Speaker 4: so I would guess you just divide that between your
• 1:52:24
  Speaker 4: two plates and there you have it. If you all
• 1:52:29
  Speaker 4: try it, I'm gonna try it, and it's going to
• 1:52:32
  Speaker 4: be be a first And this recipe as is in
• 1:52:36
  Speaker 4: the comments section of Docs Rumble.
• 1:52:43
  Speaker 2: They don't have to worry about me trying it.
• 1:52:46
  Speaker 4: What point do you not like? I mean, there's beef,
• 1:52:49
  Speaker 4: there's garlic, there's.
• 1:52:50
  Speaker 2: Oh, it sounds wonderful. It's just I mean, I'm not
• 1:52:53
  Speaker 2: trying to make it. I'll wait for you to send
• 1:52:56
  Speaker 2: us a care package. I tend to see.
• 1:53:04
  Speaker 4: I like, I like doing this prep stuff, you know,
• 1:53:09
  Speaker 4: I like chopping the garlic and you know, grape and
• 1:53:12
  Speaker 4: the reddish and whatnot cooking it. And then what I
• 1:53:18
  Speaker 4: need is someone to come in and clean the kitchen
• 1:53:21
  Speaker 4: and wash the dishes.
• 1:53:23
  Speaker 2: Yeah. Well I was willing to watch you cook, but
• 1:53:26
  Speaker 2: the clean up part I can't do. All right, Well,
• 1:53:30
  Speaker 2: we're at that time, guys, we're almost done with show Susie.
• 1:53:36
  Speaker 2: Anything you like to close with before we give it
• 1:53:39
  Speaker 2: the bill.
• 1:53:41
  Speaker 4: No, I just I hope everyone has a fabulous rest
• 1:53:46
  Speaker 4: of the week and weekend and that that we're all
• 1:53:50
  Speaker 4: just getting over some of this stress.
• 1:53:53
  Speaker 2: Yeah sounds good. That recipe sounded really great, but I
• 1:53:58
  Speaker 2: just can't see me doing all that making it work.
• 1:54:01
  Speaker 2: Ain't gonna happen. No go ahead, no go on.
• 1:54:07
  Speaker 4: So you know it calls for a beef tenderloin. But
• 1:54:10
  Speaker 4: I'm just sitting here and I've been looking at this
• 1:54:12
  Speaker 4: recipe for a while wondering whether or not I'm going
• 1:54:14
  Speaker 4: to share it. And you know, it's getting more it's
• 1:54:20
  Speaker 4: easier to obtain wagyu beef, and you know, if you
• 1:54:25
  Speaker 4: wanted to just buy a pound. It shouldn't be astronomical.
• 1:54:30
  Speaker 4: Of course, you're going to save money buying the tenderloin.
• 1:54:33
  Speaker 4: But I could also see, you know, a good quality
• 1:54:37
  Speaker 4: ribbi steak cut up in little cubes like this, even
• 1:54:41
  Speaker 4: though that that might be sacrileged to, you know, to
• 1:54:44
  Speaker 4: cut up a rabbi. But that's just my idea.
• 1:54:46
  Speaker 2: Is sounds good? All right?
• 1:54:48
  Speaker 3: Bill?
• 1:54:49
  Speaker 2: Anything to close out with?
• 1:54:52
  Speaker 5: Yes, I have a saying. I was wondering about this
• 1:54:55
  Speaker 5: weekend talking to this fellow.
• 1:54:57
  Speaker 3: Why is it.
• 1:55:00
  Speaker 5: Grandmothers presumed that grandchildren are as fascinating to grandfathers as
• 1:55:07
  Speaker 5: they are to grandmothers.
• 1:55:12
  Speaker 2: Well, that's that's that mother bond, grandmother bond.
• 1:55:18
  Speaker 5: That us men, yea, leave us out the loop.
• 1:55:23
  Speaker 2: Yeah, well, we will never understand. And a friend of
• 1:55:26
  Speaker 2: mine once summed it up really well. He said, you
• 1:55:30
  Speaker 2: can have the most wonderful wife and relationship, but when
• 1:55:35
  Speaker 2: it comes to the kids and the grandkids, you're just
• 1:55:38
  Speaker 2: some guys she met at a bar.
• 1:55:41
  Speaker 5: Yep, true.
• 1:55:47
  Speaker 2: Uh. I was looking on the screen on Rumble and
• 1:55:52
  Speaker 2: it says one three. I don't know if that's the
• 1:55:56
  Speaker 2: recording time or what. I'm not sure, but I see
• 1:56:00
  Speaker 2: your stuff there. I don't know what happened with the
• 1:56:04
  Speaker 2: sound earlier, Bill, did you did you hear any dead air?
• 1:56:10
  Speaker 5: I was reminded of that Simon Garfunkel song called the
• 1:56:15
  Speaker 5: Sounds of Silence?
• 1:56:19
  Speaker 2: So is that a yes? When Susie didn't hear a sound?
• 1:56:22
  Speaker 2: You didn't hear sound because we're all on zoom together.
• 1:56:27
  Speaker 4: And Steve said something about it seemed like what was
• 1:56:32
  Speaker 4: that he told me? Seemed like the mixer was having
• 1:56:36
  Speaker 4: issues again this week.
• 1:56:41
  Speaker 2: I don't know. I think everything's been on my end.
• 1:56:44
  Speaker 2: It all looked good tonight, so I'm happy for that. Anyway,
• 1:56:49
  Speaker 2: it is that time of night, guys. I cannot thank Susie,
• 1:56:53
  Speaker 2: Bill and Steve enough. This is definitely a team effort,
• 1:56:59
  Speaker 2: and without this wonderful team, this would not happen and
• 1:57:04
  Speaker 2: it would not be near as an interesting show. And
• 1:57:08
  Speaker 2: a lot of people must agree. Because we added a
• 1:57:12
  Speaker 2: few more countries and the other software that we used
• 1:57:18
  Speaker 2: for our broadcasts. I will post that tomorrow. It goes
• 1:57:25
  Speaker 2: out to many different distribution points, but Steve sends me
• 1:57:30
  Speaker 2: a link in the morning and I downloaded and then
• 1:57:34
  Speaker 2: posted on there. But in that system last week was
• 1:57:39
  Speaker 2: really good, you know, not you know the before last
• 1:57:43
  Speaker 2: week's show was really good and we had done better
• 1:57:47
  Speaker 2: than ever, and this week we doubled that. So it's clicking.
• 1:57:56
  Speaker 2: And it seems like Rumbles getting an awful lot of
• 1:58:00
  Speaker 2: viewers too, so that is a great thing. So we're
• 1:58:03
  Speaker 2: very grateful ladies and gentlemen, and we hope you have
• 1:58:08
  Speaker 2: fun and we give you some things to think about,
• 1:58:11
  Speaker 2: maybe teach you some things you didn't know, and maybe
• 1:58:15
  Speaker 2: give you some stuff that you want to contact us
• 1:58:18
  Speaker 2: and question us about. We'd love that. So if you
• 1:58:21
  Speaker 2: need to get a hold of any of us, just
• 1:58:23
  Speaker 2: go to our website, go to the contact us part
• 1:58:28
  Speaker 2: and I think it goes through go Daddy, and we
• 1:58:31
  Speaker 2: will get an email. And whether it's for Steve or
• 1:58:34
  Speaker 2: Bill or Susy or me, we'll get you an answer.
• 1:58:38
  Speaker 2: So anyway, may God bless you all with health and happiness,
• 1:58:45
  Speaker 2: keep your lives peaceful, free and safe and very important.
• 1:58:53
  Speaker 2: It is time for good Scotch, good cigars, and good night.
• 1:59:02
  Speaker 4: You're tight all, You're not everyone, God bless.
• 1:59:07
  Speaker 3: Seems the love I've known has always been the most
• 1:59:11
  Speaker 3: destructive kind.
• 1:59:13
  Speaker 2: Yes, that's why now I feel so old before my time.
• 1:59:22
  Speaker 3: Yesterday when I was here the taste of life was
• 1:59:28
  Speaker 3: sweeps rain upon my tongue. I teased at length, as
• 1:59:35
  Speaker 3: if it were a foolish game, the way that evening
• 1:59:39
  Speaker 3: breeze may tease a candle flame. The thousand dreams I dreamed,
• 1:59:46
  Speaker 3: the splendid things I planned, I always built to last
• 1:59:51
  Speaker 3: on weekend, shifting sand. I lived by night and shun
• 1:59:57
  Speaker 3: the naked light of day. And only now I see
• 2:00:02
  Speaker 3: how the years ran away yesterday, when
• 2:00:10
  Speaker 5: So many songs we're waiting to be