Good day fellow investors! Today we'll discuss the SAP 500. What's very interesting about it it's that it's just going up and it has been going up for the past nine years almost. What's very important for every investor to know is why it's going up, when will the trend inflect and how will that affect the general investment environment. So we'll first see why it's going up, what are the factors and what are the potential influences that will change those factors. As we can see here the SAP 500 index has been going up since March 2009 and is up 259 percent since then. The NASDAQ index has performed even better and is up 387 percent since March 2009. So logical explanation why stocks go up that much would be that fundamentals thus the economy has grown at a similar pace. Unfortunately the economy in the same period has grown only 80 percent. This means that the growth in stocks is in a clear disbalance from fundamentals. Of course that's obvious stocks valuations are at historical highs so it's not a new thing. So what's important is to look at what impacted this imbalance between stock prices and stock fundamentals. The first imbalance is the Fed. The Fed doubled its balance sheet in the last six years and this provided the necessary liquidity for the SAP 500 to go higher. Now what's very important is that the Fed has announced that it wants to trim its balance sheet and significantly increase interest rates. However they will start trimming the balance sheet at very very low monthly installments of 6 billion and up to 40 billion at some point in time. So it will take the Fed more than a decade to trim the balance sheet. However when that starts rolling it could have a negative impact on stock prices so that's something to watch. We are still far away from that so there is still a lot of liquidity and stocks will probably continue to go higher. The second factor influencing stock prices and especially the most important indices are passive index funds because the trend is now to just put your money in passive index funds and forget about it. Passive index funds have destroyed actively managed funds in the last 10 years. We can see how the flow of funds into passive index funds has been always positive since 2009 and very very strong. This means that active funds are forced to sell their positions while passively managed funds that invest in index funds have to buy the stocks that they have been buying for the past nine years because they have to buy according to the market capitalization of a stock. The higher the market capitalization the more a passive fund buys that stock and consequently it's a self-reinforcing cycle that stock goes higher. If we look at the top 10 holdings of the SAP 500 that make 19% of the index so the other 490 stocks in the index make just 80% of the index. This is because the bigger the company the more the fund has to buy and this pushes its way higher. To see how this works I have put here a chart of the top five positions of the SAP 500 in the last five years and we can see how only Apple that had its issues with the iPhone and lower growth has not outperformed the SAP 500. All other four stocks Microsoft, Amazon, Facebook, Johnson and Johnson have outperformed the SAP 500. This is because of their market capitalization and because passive funds have to constantly buy more of the larger companies. Until the trend of investing more in passive funds changes the top holdings of the SAP 500 and the whole SAP 500 will continue to rise. It's all about liquidity now we are completely detached from fundamentals so we have to watch what the Fed is doing and what are investors doing with their money and they are still investing in passive funds so the trend is pretty strong. I wouldn't bet against the SAP 500. The third reason why the SAP 500 will probably continue to grow are buybacks. SAP 500 companies buy back about 140 billion of their own stock per quarter that's more than 500 billion per year. 500 billion is around 2.5% of market capitalization so 2.5% of market capitalization given that the float is not 100% of the market cap really puts extreme pressure on stock prices and as companies can still borrow at low interest rates they will continue to do their buybacks as long as the economy does well and interest rates are low. So again until the Fed really increases interest rates lowers its balance sheet until there is so much liquidity in the environment we have to expect the SAP to continue to grow in the near term and medium term future. Just an example Apple spent 34 billion on buybacks in the last 12 months. That's a huge amount and that completely skews the stock price because when you have such a big investor that's going long the stock no matter the price don't bet against it. So now there are three strong trends that are still persistent that will probably push stocks higher. Buybacks are strong, inflows into passively managed index funds are also very strong and the Fed hasn't really started to trim its balance sheet and hasn't really started to increase interest rates. Thus all the forces that have pushed the SAP until now are still pushing it higher. Plus the market cap is bigger, the float is smaller and there is less stocks and more demand. Thus the SAP 500 could easily go higher. Now the question is should you buy the SAP 500? Well my experience tells me that when you invest in something okay there is the potential that the SAP 500 goes higher but you have to first look at risks, Buffett, Deo, Soros, Claremont, all famous investors they first focus on risks and then on the potential reward. So if we can expect if the situation remains as is 5 to 10 percent from the SAP 500 we have to ask ourselves what will happen when there is a recession and earnings fall from corporations, thus there are no more buybacks. If there is inflation and the Fed is forced to increase interest rates, thus limiting the amount of liquidity in the environment, also limiting the amount of money available to invest in stocks and what will happen when the passive investment trend that everybody follows now turns because those people like to see the trend going up but when it turns down it will be panic and it will be panic selling and there will be nobody buying because corporations won't have the money to do buybacks, interest rates will be higher so we can easily see the SAP 500 for 50, 60, 70 percent in a matter of six months a year when the situation turns. So yes the SAP 500 will probably go higher for the next one year to three, I don't know when will the next recession come but the risks are also huge so be aware of that. Thank you for watching, please subscribe for more insight on the markets, for more research on stocks that are not related to market performance, we look at earnings, we look at quality, we look at fundamentals to make our investments, thus we lower our risks and increase our future returns because in the long term it's all about the quality of the earnings. Leave your comment below, ask questions, share your knowledge and I'll see you in the next video.


My name is Gabrielle Rattaccio. I'm a PGY3 at the University of Maryland and a rising chief resident. Everybody always asks me why Baltimore? I'm from upstate New York. I grew up there. And I think it became obvious to me when I set foot on this campus just the unparalleled clinical opportunities I've had. I would have here and have had here and the opportunities for personal growth as a physician. We really are a high acuity, high intensity program, but we're situated in Baltimore. And so that allows us to have such a strong clinical impact on the health of our town. I think we're all united by a dedication to the people of Baltimore and Maryland. We're united by a commitment to those that we serve. And that ethos really fosters a sense of collaboration and collegialities, not just among the residents and faculty in the internal medicine department, but also among all of the services. I think it's really unfortunate because of the pandemic. You won't have an opportunity to maybe come here and meet us and see our program for what we are. But I think social media can be a window and can be a vantage point. We've really tried through our Instagram, umdimrez, to showcase our spirit and to let you in on what it's like to be at our program. The things that we learn in a day, the interprofessional teams within which we work to serve our patients, our scholastic achievements, but certainly that we have fun inside and outside of the hospital. So I urge you to come take a look at our Instagram so you can try to get a sense of whether or not you want to become one of us. I'll be a rising chief resident this year. And one of the reasons that I pursued becoming a chief resident was because I wanted to have a hand in shaping and evolving our program for the future. Baltimore is such an important community within the entire United States.  I think that you really can care for the people of Baltimore and the people of Maryland and have a huge impact as a physician. It's certainly a place that you would enjoy training and certainly a place that will set you up as your career develops further. As a resident, you have the opportunity to educate students and be involved in interprofessional development. And I think that that's really a wonderful aspect of our program as well. Certainly we have noon conference every single day that allows us to learn about topics and evidence-based medicine, but also about the social determinants of health of our city and have an eye towards research and learning. There are a lot of opportunities for research here at the University of Maryland. I have been involved in GI research, but there's certainly lots of opportunities. We have great mentorship through our clinical practice. And we're set up very early on to have a mentor that can kind of guide you on your path towards research and certainly helps you to interweave research into your clinical practice as a resident. As you go along your search, please feel free to reach out to us and to take a look at our website and our social media accounts so you can see what it will be like if you are a member of our family. We hope to see you here soon. Hi, my name is Jonathan Naugh. I'm a second-year resident at the University of Maryland Medical Center. I had the pleasure of being a medical student here and throughout those four years, I got to work with all the residents over at the University of Maryland. When I got to my clinical rotations and I got to work with the fantastic residents here, what really brought me to stay here was that everyone was so friendly and everyone was so interested in teaching and that's why I wanted to stay here for residency. I felt like that's been the case even when I've stayed here as well. Me and my co-residents, we created a podcast so that we got to learn about each other inside and outside of the professional workplace. And it's been a fantastic journey learning about how people think about clinical cases and also learning about how people spend their time outside of medicine. And it's been so fulfilling learning about people's pets, their baking and all the fantastic stories that they've had from residency. And I hope that as you consider coming here that we can continue to learn more about you and become not only great co-workers but also great friends as well.


For today's video I'm going to show you how to create two different looks using this Wet and Wild palette. What I've basically done is split the palette into two sections, the top five and the bottom five. Let's start off with the top five. So just giving them little names we're going to start off with shade number two and just apply this all over the lid from the lash line up to the brows. We're next going to take shade number one which is a transition shade and blend this back and forth in the crease of the eye using a blending brush. Moving on next we're going to apply shade number three which is a beautiful orangey shade. We're going to apply this all over the lid using a slightly smaller brush this time. Really make sure to pack this color across the lid but don't let it up too far. That transition shade is always higher than the shade. And sticking with that same brush we're then going to apply shade number five just on the outer edge of the eye but very softly sweep it in to make sure it blends with shade number three right in the center of the lid. Then taking shade number four which is our shimmer we're just going to tap this over everything that we've applied. I'm using my fingertips because I'm not looking to pack this color on. I'm just literally tapping this very lightly just to add a little bit of shine. I've also applied a little bit of shade number three just underneath the eye as well. It's kind of like a warm smoky eye with a little bit of shimmer. Now for the next look we had a little bit of a disaster. Basically that shade number seven which is my favorite shade from the palette it just went really patchy on even. The more I blended it the worse it got. I tried everything and in the end I actually had to start again which has never really happened when I've created these looks before. Also it did stay in my lids which I just want to point out it's very common with this particular shade so just make sure if you have a problem with that to pack on a lot of primer and this will protect your lids slightly. Anyway let's start this look off again and do it correctly. I started off with shade number ten and just apply this back and forth in the crease of the eye. This is our transition shade. I then took shade number nine and just applied this all over the lid really keep this nice and close to those lashes in particular and then over the top of that I took shade number eight and this is a beautiful kind of shimmer. It's very close to shade number nine it's just got like a shimmery more purply effect and then I went in with shade number seven and applied that over the top of shade number eight and nine which did slightly change it. What I would actually say to do is just keep applying it to kind of build it up over time. I feel like I went in with too much to begin with and that's why it kind of disappeared. Also it is a matte shade so you kind of need to apply a little bit of shimmer underneath to give it something to grab hold of. But I was pretty happy with how that turned out. I did take a little bit of shade number six and four and just apply this in the inner corner and then shade number seven and eight and just apply this underneath the eye to bring the entire look together. So it's sort of like a purply smoky eye. Hope you guys enjoyed this and if you do create any looks with this particular palette I would love to see them so definitely tag me it's nadykady or you can just send them to me on my Instagram DM. I love seeing your work and I'm always really inspired by it so definitely let me know if you have created looks with this and what combinations that you use because I would love to know and I'll see you guys in the next one.


Good evening, everybody. Welcome to the Private Property Farming podcast. My name is Mbali Nwokor, your host every Tuesdays and Thursdays at 8pm. It's great to see you once again. And we've got another exciting show lined up for this evening. Today we're speaking to Devin Wells as well as Henning Glopper. These are both the co-founders of Zuni Wagyu, which is quite an interesting business. It's about beef farming. And I like the term Wagyu, which I'll explain shortly. But gentlemen, thank you for coming on to the show. Tell us about Zuni Wagyu. And how are you doing? I forgot to ask. Mbali, thank you so much for having us. Firstly, we really appreciate the opportunity. And we look forward to the chat. My name is Devin Wells and this is Henning Glopper. And we're from Zuni Wagyu. We're actually quite a young business, or us too. The company was only registered in the beginning of this year. It is a generational business. We have taken over from our dads. Our dads are actually best friends. A long story short. So Henning's family moved down to the Eastern Cape from Johannesburg in 2006. Henning's daughter and our family became best friends and since then a friendship then emerged into a partnership. So we've actually come from two different farming backgrounds. We used to farm with ordinary Angus cattle. We used to have a beef stud, an Angus stud, and Henning used to have a commercial stud. So now we combine the genetics of our past with our Wagyu of the future or of the present. So our Henning's dad went to Australia in 2010. They went to Australia in 2010 and had his first Wagyu experience. And then when he came back, our families decided that we should maybe start farming with Wagyu together. And in 2014, both farms merged together and they started the business Zuni Wagyu. The reason why it is called Zuni Wagyu is because we farm in the Zuni Valley quite close to Alexandria, about 80 kilometers east of Port Elizabeth. And we've actually, we both quit our jobs last year and moved back to the farm this year to take over the business and onwards and upwards from so forth. Yeah. So essentially our fathers are responsible for raising the cattle. And then once it's gone to the abattoir from there, we take over the reins and we've got a depoting facility on the farm. So we've got control of the entire new chain almost. And then from there, we send our Wagyu literally across the country to wherever you are. Wow. Well, it sounds amazing. Tell me, what were you doing before that? Devin, you said you quit your jobs. So what were you doing, Penny? What were you doing as well before Zuni Wagyu? I studied agricultural economics at university and then went away to work. We came back and did my postgraduate teaching certificate. And I was a teacher, a geography teacher for two years last year and the year before. But I've always had a passion for farming, always had a passion for beef. And me and Henan decided largely we're actually driving in the bucky on the farm, one of our farm holidays on the holiday, in the holidays on the farm. And we both just had a conversation like what do you really want to do one day? And we both just said we really have a passion for meat and we have a passion for the wild factor and beef. And we really want to be that wild factor in South Africa. So that's where our idea started. And then eventually we just decided, you know, this is something that we have to do. Interesting, Penny, what were you doing? I was head of operations at a company called Freedom of Movement. Since that started, yeah, I was actually one of their first employees and grew with a business and obviously a small business growing into quite a large retail business. I gained quite a lot of experience, especially in the logistics side of things. And that's kind of where both of us said, well, his family and his dad has this amazing talent of deboning wagyu caucuses because you cut it slightly different to normal beef. And I've also got the logistics and retail experience to kind of take a product online and to market. So we said, why don't we combine it? Because I think that that's quite an interesting talk about is that due to COVID, you can now order any good quality wagyu steak and have it delivered to your door. We previously saw everything as I think we're a little bit nervous to buy things online. And we're not asking them to buy meat online. But I mean, we've done over two and a half thousand shipments and been very successful. No big major faults there. Yeah, gentlemen, just to get into the technicalities of this, right? Because I'm hearing you saying beef and I'm hearing you saying wagyu in like in different terms, right? So is it safe to say that wagyu is beef or wagyu is a specific type of meat? So wagyu is a breed that originated in Japan, just to give you a little history lesson quickly. So in Japan, they were used as track dealers. So they were used to pull plows and to pull carts. So they have a wagyu carcass or a wagyu animal has an overdeveloped forequarter and a smaller hand quarter. That's one of the reasons why you get so many different cuts out of a wagyu carcass than you would out of an ordinary beef carcass. So wagyu actually means our cattle in Japanese. So in other words, it means Japanese cow or Japanese cattle. Okay. And is the wagyu cattle best grown in South Africa, you know, or are there other breeds that surpass wagyu, for example? Well, we obviously wag a farmer. So we're always going to tell you that wagyu beef is going to be the best. But to be quite honest, wagyu beef, there isn't really much that comes closer to our beef fuel personally. Obviously, the main difference is the quality of the fat and the fat content within the meat itself. So there's a term marbling. I don't know if you've heard of the word marbling before.  So that's what makes wagyu different to ordinary beef is the fact that they have fat stored on the inside of their muscles. In Japan, very cold, obviously, the animals not only had to store fat on the outside to survive but also had to store fat on the inside of their muscles. And obviously, fat is energy as well. And in order for them to produce enough energy, they had to store fat on the inside of their muscles.   All right. So let's get into both your roles because you said the parents are primarily involved in the primary production. Hennie, you're head of operations. Just tell us about what your portfolio within Zuni Wagyu entails. So essentially, Devon and I also kind of split our roles as in our parents raised a cattle and they sent it to the Abbott draw. And then Devon was responsible to raise to he bone the caulkers and then cut it up obviously into different steaks. I'm from the moment it leaves the meat room, I'm responsible. So what we do is obviously we're selling a luxury product. It's not been around the bush. It is more expensive than normal beef. It is really the many words in our opinion. What's nice is that there's so many other lesser known cuts that people are now starting to explore. So from the moment it leaves, we've obviously got in a polystyrene cooler boxes and then an outer box which we packaged. And so with tissue paper, we try to sell a story here and kind of give people this entire experience like the box opening of it. So from there, we then give you on that evening, once it sends out, we give you estimated time of arrival. We then coordinate with the client the entire time to make sure that they're available at that time. And then obviously once we have delivery, I then go and check in with the clients and make sure that they're happy at the end of the day. Happy clients, happy life. Yeah. So your focus, Henning, is definitely from business to consumer, right? What made you decide to focus directly on the consumer and not go wholesale and sell in bulk? That's an interesting question. So COVID definitely, as I mentioned earlier, played in our favor in the sense of people want to have a good piece of stake at home. And we, one of the only companies that can offer them, I mean, we've sent it from literally, as I mentioned, 80 kilometers, we've sent to Le Palale, we've sent to Richard's Bay, we've sent to Sutherland. We're a little bit nervous sometimes, but we always get it there successfully. So we ensure that it stays cold for four days, but we get delivery at 10.2. So where everyone's focused on keeping the cold chain in the sense of keeping the vehicle cold, we then rather let's focus on the inside of the box. There's a lot of people that ask us how we do it. And I think we're crazy as well. Yeah, a lot of people thought we were crazy last year when we said that we want to do this. But I mean, we've done two and a thousand shipments and it's really been, we've had three issues. One was due to the Durban rides. The other one was a missed delivery. And the other one was we had a new guy here, unfortunately, didn't take the box. So it's all things that were a little bit out of our control, but three out of two and a thousand is quite a good rate. Absolutely.  I mean, there are companies that have been around for 50 or 100 years and are still, you know, still trying to get it right because the consumer at the end of the day constantly evolves. David, you're head of marketing as well as deboning. So maybe explain to us the deboning process. Does it mean that I'm buying meat without bones and I'm only eating fat? And how's the marketing channels like, like we've already established with Henning that, you know, your strategy is more from Zuni to the consumer instead of the business. So from your deboning process, are you thinking of the consumer first? And then you're deciding how to package it so that the consumer can consume the product. Yeah. So we actually focus on, obviously, our website based on our retail customer, but we actually do specified orders as well. So people ask us for specific things. So some of the things, some of the products that you see on our websites, we actually tailor to the individual customer as well. So there are people that are asking us to do certain things every day. What happens is the animals leave either our farm or Henning's farm and they are transported to an abattoir in Graemstad. The animals are then slaughtered in or harvested in Graemstad and then they are graded at the abattoir as well because we need to obviously have an external grading system in order for us to keep track and gather data about our beef, which is a completely different conversation on itself. Then it gets transported back to the farm where it then arrives in an ordinary caucus would be transported in quarters, but a wagging caucus weighs between 500 and 550 kilograms. We're in comparison, an ordinary beef caucus weighs between 320 and 380 kilograms. It's a lot heavier. So we actually don't transport the animal in quarters. It's actually sometimes in five or six pieces because they also have to do the grading between the fifth and the sixth rip for us to measure the iron muscle or the fat content within the river in order for us to have the marbling score per se. So the meat then comes into the deboning facility. It is then cut into certain primals. As we mentioned earlier as well, the four quarters, they haven't opened a bit of the four quarters. So there are a lot of different cuts that some people might have never heard of. So like the flat iron that comes out of the blade or the denver that sits below the chuck or the chuck eye that's above the river between the chuck and the neck and the rib eye, the rib steak. So it's a short rib of the animal, so the pork belly of beef, we would say. So there's a lot of different cuts. Then we actually then obviously have to make sure that we we're very accurate with our cutting process because it's an expensive product. So if you cut away a centimeter of steak or a centimeter here and there, you're losing money. So we are very fortunate to have quite a good team that work with us in the deboning facility as well. And we really focus on attention to detail and then after that, obviously focus on making sure that the clients are happy. And then once that product has then been put into the package, handling takes charge and then it gets sent to the customer. Yeah, still with you, Devin, then customers can sometimes disappoint and people would say, the economy is not doing so well. I'm a vegetable farmer and I know that having supplied to retailers and some wholesalers, businesses will tell you that the number of footprint of people walking in stores, never mind online, has slightly dropped because the average income in the household has slightly dropped. So with your strategy as a Zuni, focusing on more consumers, how do you manage the demand versus the supply? Other times, having been around for a year now, other times where there's too much meat from the avatar and you just don't, and there are less customers buying, do you find where you kind of like, maybe we need to expand it a little bit more to a bulk buyer because you know, the individual customer is not buying.  So I suppose it doesn't come cheap. And there's so much technicalities in what you were just explaining, Devin, around the processing of it. So how do you manage the supply and the demand, especially in an economic climate that we're faced in with a premium or a luxury product? And will that push you or pull you rather to maybe focus on the bulk buyer slash wholesale slash retail client? So obviously, with an expensive product or a luxury product, you've got a certain target market or a certain LSM that you're trying to target. So they're obviously trying to create small pockets in certain areas or in certain clientele in order for us to be able to or not even get rid of but sell all of our products. But our strategy per se has actually been to try and focus our trim products on the wholesale market and then try and focus our promos and our stakes where we obviously add a markup to that, quite a proportion of markup to that. The reason being that obviously, let's take a carcass that weighs 500kg. People think that if you have a carcass that weighs 500kg, you're going to have 400kg of steak. They don't realize that there's bones, there's fat, there's trimmings, there's this wastage, there's sinews, there's so much in that carcass that you can't actually sell at a premium price. So we've actually made the joke plenty times that we actually just glorified patty salesmen. Because we have a sustainable model where we need to make sure that we have to sell all of our trimmings before we can sell our steak. So out of a beef carcass that weighs 500kg, you get between 220 and 250kg of trimmings.  So for us to sell 20 or 30kg of steaks, we have to sell 250kg of trimmings. So that's where we try to focus on our bulk sales, being our wholesale market. So we are in all the Hudson's in the country. So our burger is actually on the menu and all eight Hudson's in South Africa. We've now started a slow rollout with cattle barren as well. And then obviously we try and focus on getting our trim through the wholesale market and then we make sure that we keep our clients, steak clients happy per se. So we've got restaurants that are often for a constant supply of ribeye or sirloin or flat iron or steak cuts to to sell in the restaurant. And we actually just tell them, very sorry but we can't help you because we don't have enough supply. So that's where the question is we don't have enough animals to be able to scale it at this moment. So that's one of the issues that we actually have. I think that's an interesting touching point that David wants to touch on is that Waggy is this new buzzword in the meat industry. And people also used to, I mean, before this year, I would walk into a small wave and buy a ribeye steak and not think about the entire rest of the product. And with this whole new buzz that's going around Waggy, at the end of the day, if it carries on creasing like this demand, there's not going to be enough supply in the country because what's also very different about Waggy is that you don't raise it for one year or 18 months like a normal car because it's literally three years. So what that means is the carrying capacity on your farm also divides by three. So it's a long slow process and you can't really take shortcuts because if you push it for, you know, say cable and feedlot and try and only sort it after two years, you're going to get almost like a forced marbling. So we try and do have like slow, slow natural marbling. When you see marbling, you need to try and look for small, thin veins of fat instead of big coarse pieces of fat. That's almost like a little bit of a forced marbling, if I can put it that way. So yeah, that's where, yeah. Well, I guess perfection and premium takes time. Before I get to my next question, which is directed at you, Henning, I just want to encourage at NAM or at Marigotzi to comment on tonight's live so that you could claim a 500 grand cash prize as well as Josiah Farival to claim your 500 cash prize for our Know Your Crop competition. If this live ends and you haven't said anything, unfortunately, you will forfeit your prize. So please comment on tonight's live, say anything, hashtag Know Your Crop, hashtag private property, hashtag wag you, which is part of our discussion this evening. Going back to you, Henning, so how has the online sales been since you started? I mean, you mentioned a very interesting stat, 2000 plus orders, and the fact that you also come from your previous job or employment also dealt with a bit of online sales, et cetera. So how's this type of business different to your average retail sales? Because now we're dealing with meat and hey, it's wagging. Like you said, it's quite premium. Yeah. So at the end of the day, we are still selling a fresh product, as I mentioned earlier. So every consumers in general have been very wary to purchase things online, which is understandable. A lot of things can go wrong in a career process. It's a very difficult thing to monitor, but overall, the response has really been amazing. And I think short of that, our clients, we've picked up data that 70% of the clients who placed the order first time round actually placed a second or third order. And that's a very positive sign that our systems are working so that people start to realize, hey, it is actually really easy for me to get this awesome product delivered to their door. Another challenge that we also kind of found is that if you cook wag, you're slightly different to normal steaks.  And then to go into more depth, cuts like denver or flat iron is a more dense muscle. So it takes about one and a half times longer to cook it, to cook the steak of the same size. So what we did to kind of counter that is we add cooking guidelines and instructions into the package, because at the end of the day, buying wag is it's got a high price, and it's going to be a daunting cost to be like, okay, I really don't want to mess this up so that we kind of maybe like grew in them into being okay, it is actually easy. And this is the hot tops and guidelines. Hungry already. And I think that's a fantastic thing that you've added there, because, you know, you just hear wagging, and I kind of like want to order now, but I want to make sure that I'm cooking it right so that it doesn't take tastes awful, you know, because the way Devon explained the deep owning process and the fat and the this and the percentage, you're kind of like, geez, you know, I never thought meat would be that complicated. I think it's such a genius idea to actually add recipe instructions or cooking instructions. And maybe I'll ask this question to Devon, it could be an opportunity here, but have you considered maybe partnering with other online fresh produce delivery company, one that I can quickly think of is like a you cook, you know, because you could go onto the websites that give you recipes, and they give you the raw product, right? And then you cook, you know, so let's say a bachelor was ordering and he or he doesn't know how to cook. Would you look at partnering with like a you cook, for example, to add your wagging beef, and have your recipe in there, you know, for greater partnerships and expansions? We always obviously always looking to partner with with with online platforms and we actually are farm direct. We actually started working with farm direct. So we, we obviously I think the most important thing here is, is that we need to make sure that we're working with other people in order to to grow Wagyu as a whole in South Africa, you know, we obviously trying our best to in order to create a good product, a Zuni Wagyu brand. But inevitably, the all producers in South Africa under the same brand being Wagyu. So we obviously try and make sure that we always try and uplift the the name of Wagyu per se. And if there's anyone that's that's on that same on that same wavelength or on that same sort of course in order to improve the quality of not only of Wagyu, but of beef in South Africa, which which which Wagyu is per se, it is, it is a better quality beef than ordinary beef. So we work with with with other smaller platforms as well. Sorry, getting back to your question, I'll get a little bit sidetracked. Smaller platforms that we do work with and weeklies of the fillet lady in Cape Town, Bay Meat Market also based in Cape Town. So we slowly but surely creating a web and creative positive relationships and good relationships with other with other suppliers in order to to to help ourselves and to help them as well. Yeah, yeah. And I suppose you can never also grow too quickly because you have to manage the supply and demand and also the fact that that the growing process or the raising cattle process that Henning mentioned that you know you raise the cattle for about three years. So you obviously need to manage but it's great to know that you work with them because we actually had them onto the podcast. I think it was last month. So it's nice to know that farmers are working, you know, with with platforms such as these. So gentlemen, you know, as we close off our conversation today, I just want to find out, so what's the next step for Zuni Wagyu? You know, have you guys discussed in terms of where do you guys see yourself in the next two to five years? I mean, there could be people, you know, watching this podcast that are outside South African are thinking damn, I'm hungry, I want a bit of that wagyu. So, you know, someone could be ordering online right now. So which other any prospects of delivering maybe like to neighboring countries, Swaziland, DeSoto, Zambia, Namibia, you know, is that a possibility? So I think it's quite interesting internationally there's a big demand for wagyu. It's growing faster than the demand for wagyu in South Africa almost. And I mean, Australia trying to add a bit of a trade agreement fight. So now the entire time is looking for quality wagyu to be exported out of countries and into it, where we kind of try and keeping like our best product and ensuring that we always deliver. But we are actually actively looking into specifically Africa, I think there's an amazing target moment and it's actually the tourism industry and it really is an awesome opportunity. So we are actively looking at that further in the local community, we are looking at possibly opening small niche butcheries and things like that's a little bit of a different spin to your average butchery. I think in general, I know if there's any meat farmers, but the entire meat industry is dull and boring and we're trying to put this new young fresh energy into it so that people realize, okay cool, there is actually a little bit of a different spin on it. One thing that we do which not a lot of people actually do and it's been quite successful is tasting events. So we're actually doing one tomorrow evening for Brian Havana. We did one two weeks ago for Sivan Gezi. So we go and we run through eight different cuts and we obviously talk about the cuts and go into detail what they do and actually it's similar to some of the some of the concept to why and ask people, okay what tasting notes do you taste out of this and what we always do is we take all of the stakes from one cog and we explain to people that like how awesome it is that interesting it is that you get such different taste profiles and flavors out of just simply different cuts from the same animal and that's also a new little bit of a different spin where we actually obviously when COVID allows it, go to people's houses and then present it and do a whole run through of all the different cuts it could do. Wow, thank you so much for your time gentlemen. This was such a fantastic conversation and I I know that we'll see a lot of Zuni much more as well and maybe just please share your website details so that people know where to find you. So do I go to Farm Direct or go directly to Zuni and maybe just spell out Zuni so that people know where to find you. So they are always welcome to purchase the Farm Direct platform or any other platform but our own website is Zuni Wagyu that's Z-U-N-E-Y-W-A-G-Y-U dot com. All of the information run through there, our information and all of our contact details on there and by all means please call us, ask us questions we like because we're trying to educate the consumer here what Wagyu is because once again it is a luxury product we're trying to give them. And Henning loves to chat. He loves to chat about me that's it. That's fantastic it shows that he's passionate about his product he's passionate about his business and I mean that's what's going to make the sale at the end of the day. Imagine if he wasn't talking about it then we think oh you know this is quite boring and who would want to buy so yeah it's great to see the passion in both your gentlemen's faces and I'm sure your parents must be part of you in how you've pivoted the business and really focused on the secondary and tertiary part of the business. Thank you very much appreciate it. It's a pleasure thank you so much that was Devin and Henning both from Zuni Wagyu and they were telling us about their business Zuni Wagyu. Wagyu is a beef premium product please go onto their website. I won't try butcha how Henning spout that but if you miss today's live just go towards the end check out their website and order directly and you know what I liked about Henning what he said is that you know he's always willing to understand the consumers perspective so please buy their products and also give them feedback because I think that's what's going to make them great at the end of the day. So yeah here's the spelling Zuni Z-U-N-E-Y Wagyu.com order and they are delivering throughout South Africa and also you can get the products on Farm Direct SA if you are a regular to shop on that platform and I must congratulate both our winners they've come they've commented they've claimed their prize so congratulations to you please continue to follow our campaign Know Your Crop and I will see you next week Tuesday at 8 p.m. with another fantastic guest that's it for me tonight goodbye.


Good morning, all you fine people from La Taw, South Carolina Ladder, South Carolina. I don't know how they say it. Ladder down in Ladder, South Carolina, Ladder La Taw, L-A-T-T-A Slut here tonight and we're just getting going The lights on, the pre-trip done, my trailer is empty. It's all cleaned up, ready to be dropped in Atlanta As soon as I drop it, I hook on to whatever one and I make my way With the wind towards the north up in Ontario We'll be in Ontario tomorrow night. I believe Then we're coming right back Got to be in Rock Island. That's kind of a I think that building's gonna fall apart on you there, bud. Oh dear CB shop Tire shop You just need a shelter 200 meters turn right on SC 38 Is it still there? It's still there. Good. So we're in Georgia now. Yeah, we're coming up to Atlanta in about a half hour here We're gonna switch trailers and start moseying on north. I need a haircut. I Can feel it sticking up a big pickup. Definitely in Georgia So today has been a good eventless day of driving. Well, there was some events. It rained For about five minutes and then it gushed For about another five minutes. I got a gush that I would call it a cloud burst And then it went away and the sun came back up That's all I have to report to you today Nothing Nothing else going on Good day for trucking though. You know when when you have nothing to report That's usually a good trucking day. You don't want a whole bunch of issues to talk about, you know Oh, you wouldn't believe what happened to me today. No, I don't like issues. I Like just sliding through the day rolling down the highway with Nothing going on. That's a good day to me Interstate 285 that means we're in Atlanta around the east side head itself So around there they're like a ring road type deal 285 goes around the whole city We gotta go to the south side here Switch trailers Not too much traffic. Not too much traffic. I'm actually surprised. I was expecting more. It's 6 30 in the evening here right now On a Friday And we're moving There are more people on the road. A bit less people on the road would be better for me This is russia or i'm surprised Maybe it'll get worse up ahead. I should have kept my mouth shut.  That's the thing about cities, right?  Why? You know when we want to go grocery shopping, it's a whole afternoon event There is no rushing it. So so why even try just Enjoy life a little bit Always in a rush winnipeg is the same way.   Yes, you are Yeah, you're gonna come in here. I know you are you don't have your oh, there it is there it is See since you used your signal. I made space for you That's how it works.  Nobody wants that So I've got my new trailer here and uh The yard guys sure didn't leave me a lot of space You got another trailer over there They just barely snuck it in here Lovely just packed this yard right full of as many as they possibly can I've gotten here before I can remember over the years. I've come here many times and I've gotten here before and I actually had to get one of the yard guys to move a trailer for me because ours Was blocked in you couldn't get it out I think they sometimes forget because they're in such a rush That uh, we don't have the same capabilities as their little shunt trucks We need a little bit more space Unless we got to roll off the dollies too Whatever is what is Is what is his his? diesel diesel What do you got to say to the good people I farted man. That's why dad went outside. Yeah Yes, exactly that's why the windows are rolled down What a guy What a stinky guy always building something just about to turn on to uh Interstate 75 north From the interstate 285 Remember not too long ago, uh, all of these bridges and overpasses here that we're going to go under I don't know if you'll be able to see them. I thought it was lit up better than this These were all just being built now. They're all finished already 300 meters keep to the left on by 75 northern man keep to the left in 1.4 kilometers When I was on uh flatbeds for what was it three years two years two or three years I didn't come down here that much It's kind of nice to see how everything is sort of come together in this little area here This is all under construction before I went on flatbeds now. It's all finished one kilometer keep to the left on by 75 I thought it was lit up better though. Sorry guys Hazel The good people are here again. You can have a staring contest with them. I think they're gonna win, man Oh, don't give up that easy. Come on You can do it Morning, uh, it's the next day again. We stopped at a rest area, uh, in Tennessee here in I-75 Let me check the googles Go go. Where am I? She never listens I'm gonna go in here and figure out for myself then. I want something done right here. Do it yourself. Where am I? Whoa, where'd I go? One second. Stop. Stop. Everybody's yelling at me.  I might make it tonight yet. I have the hours Uh, we don't necessarily have to I'll get close and then we'll pick up the load We're gonna drop off this trailer. I have behind me in Breslau, Ontario And then I got a bobtail over to Waterloo, Ontario pick up a preload of trailer That's sitting there waiting for me with a nice little bow on it. I assume And it has my name on it better have a bow on it and then I'm gonna pick that one up. We're gonna drag it all the way over to Rock Island, Illinois That's just over the river from Davenport, Iowa And then I have a load in Davenport, Iowa. That's going to Western Canada It'll probably take me home. So I'm filming this and it's uh, what does it say? Saturday? That's what I thought Saturday So Sunday will be there Monday, Tuesday, I'll probably be home Wednesday, I'm guessing Who knows maybe sooner, maybe later. I don't know. I gotta keep trucking We gotta keep going because we had all that time off to get that room done, right? But I still want to show you the progress we made on that room. It looks great Everybody came together. I know I don't like asking for help But uh, everyone pretty much offered their help and uh, we did ask a few people And they came out. It's so nice to have friends and family that help you when you need it I can't do everything on my own as much as I would really like to do everything on my own The renovations at home, I just, it's a lot.  Never renovate a house again That's the lesson. Buy a house that's already brand new So, I don't know, Britt and I have been talking. We'd like to build a new house one day But we really like the property where we're on right now. Uh, it's Meh, we'll see. We just redid that room now so We'll see what happens I'm taking off though everybody. Thanks for watching Time to start a new day. You're gonna have to wait till tomorrow So I hope you tune in. Hit that subscribe button down below Follow me on my journey through this crazy weird life of mine as I wander around North America