What up fellas it's your boy Johnny. Today we are not going to be talking about clothes. We are going to be talking about... Air conditioning is on. Hold up. We are going to talk about accessories. There are many analogies out there for what accessories are to an outfit. I've mentioned fuh, I've mentioned rolled ice cream. We've all seen Avengers Endgame. But like yo give this Ren, Oscar. He's the real MVP. But okay look the visuals and cinematics of Endgame are like your clothes and your sneakers. You know it's very visual. It takes up about 99% of the real estate on your body. But an outfit without accessories is like watching the final portal battle without the soundtrack. The soundtrack is what really brings the visuals to life. I got goosebumps watching the final battle. And without the soundtrack it probably wouldn't have hit as hard. That's how I like to think of accessories.  It makes your outfit more cohesive. So today let's talk about the top six accessories if you're into street fashion. So the first accessory up is an extended belt. Now if your pants have drawstrings I would definitely avoid the extended belt. The drawstrings are pretty much the extended belt. But with drawstrings and belts getting longer nowadays I'd say the extended belt is one to stay for street wear. Now back then I'm sure we've all grabbed our dad's belt and it was already really extended but we just tucked it in. But now that you're leaving it untucked it just adds that little bit of detail to an outfit. Now you're definitely not gonna want another one. You don't want one that's very stiff so I like to roll with a tactical belt. You don't have to deal with any belt loops. It buckles in like an airplane seat. Wouldn't recommend pure black. I would definitely roll with the gray one but your boy messed that one up. Now the next accessory up has and will always be in hats and beanies. Now I don't know about you guys but I look like a kid wearing hats. I don't wear hats so I only stick with beanies.  Dad hats fits for most head shapes and I'd rock that all year round and then for the beanies I'd say for the colder months. Now I like headwear that isn't plain or minimal so getting one with the graphic on it and words, a unique pattern and color is my preference but that's just me.  I can't tell you how many times I've done that and how many times hats and beanies have saved my life. Everyone has a bad hair day and sometimes you don't even want to do your hair so your hats and beanies are your best friend.  Roll with hats man. Now the next items we got up are jewelry. Now as you can see I don't ever leave my house without wearing accessories. I just feel naked and weird about it. I'm talking bracelets, cups, watches, necklaces, rings, all of these items add color and texture to an outfit and it really can tie an outfit together. You don't have to spend a pretty penny on these items. Take these bracelets I got from White Sands New Mexico. Cheap. Now the more gold and metallic you get the more expensive it'll be but still these rings I got from Amazon. Three for hella cheap too. And I'm not much of a watch dude so I definitely recommend your first accessory to be a plain gold chain or anything that you can slap on your wrist. Well okay maybe not these. It can even be just a plain silicone wristband, a hair tie, or a cheap beaded bracelet you can get from Chinatown. Now before we get into the next accessory I'm gonna have to I'm gonna have to call an audible. Listening makes us more connected, more intelligent and makes us better people and more fun to be around. So audible is the go-to place. They've got an insane library of audio books that you can listen to right away anywhere from personal development, business, and overall best sellers all in one hub. It's like having Tyler Opus's garage in your device. Knowledge. And now when you become a member you get to choose three audio books a month, one regular audio book, and two audio originals that you can only listen to on audible. I like that you can exchange titles for free. I like that the credits you get will roll over for a year and I have gone through some financial struggles before and had to cancel my membership but the best part was that I still got to keep all the titles that I had. So far with you I'd go visit audible.com slash get fly or text get fly to 500 500 to get a whole month for free with one audio book and two audio originals. I'd also definitely recommend can't hurt me by David Goggins. You know you ever feel like you're tough and confident? Well David Goggins makes you feel like a little punk in a good way of course. It's totally changed my life and I've become more appreciative and disciplined which has helped my channel because of this audio book. So I've just got to give a huge shout out to audible for sponsoring this video. Make sure you guys click the link in the description if you guys want to sign up helps your boy out. All right so let's get right back to it the next accessory is AirPods. All right so the next accessory that we got are fanny packs. Fanny packs are one of those accessories I never thought would come back but they are actually really functional and look really good on an outfit. They come in many shapes and sizes from your standard fanny pack to shoulder bags and cross body bags. You don't need a branded one. I use this tactical one I got from Amazon. Guess the look down I don't have to spend $300. But yeah especially for a plain minimal outfit even a plain fanny pack will make your outfit look fuego. Next up we got belt chains. So pretty much like the tactical belt but not all that functional unless you've got a wallet where you can loop your chain through. It's just for the look. But it looks really good especially on black denim. It adds a bit of edginess to your outfit. Now last but not least are long crew socks. Right now it's summer so I probably wouldn't wear this as much but crew socks are definitely an item that'll make you stand out. I like to use it to break the look of my outfit or to blend it. So I'm definitely into cuff pants with long crew socks and a pair of kicks.  You can also do the pants tucked into your socks something I wasn't really into before but with certain items it can look really good. And I'm going to throw another accessory in there if you pull it off glasses or shades. And I'm just going to finish the video like this. So that's going to be it guys. If you guys found this video helpful hit the like button. Follow me on Instagram at flywithjohnytie. And if you made it this far comments comment purple because my mattress is purple. I just want to see people confused when they see the word purple. And until then stay fly make sure you guys check out Audible. I'm out bro. Peace.


Greetings and welcome to the Introduction to Astronomy. In this lecture we are going to talk about meteors and meteorites, bits of debris in the solar system, and some of those that actually land here on Earth. So let's start off with a few definitions. First of all, we have a meteoroid. This is a bit of material out in space, perhaps the size of a pea or a grain of sand, so something relatively small compared to the much larger objects we've been looking at. We have meteors, which are also sometimes called shooting stars, and this is a meteoroid, which has then struck Earth's atmosphere and vaporizes, leaving a visible trail behind. And then finally we have meteorites. This is material that survives the trip through Earth's atmosphere to reach the ground. So these are the pieces that we actually can have and touch here on Earth. So let's look at when meteors occur. We often get a meteor shower, and most meteor showers are associated with comets, which we've talked about previously. Comets leave debris behind in their orbits. Material is vaporized from their surfaces, and they will leave material behind in their orbit around the Sun, and it will continue to follow that same path. Now when the Earth crosses that orbit, as shown here at a couple of points, one point here and one point here, when the Earth happens to cross the orbit of the comet, then that little bit of debris picks up, and that's where we will get meteors. And when we see those, they seem to come from a single point in the sky. We call this the radiant point of the shower. Now the radiant point is where they appear to come from. It does not mean that meteors are coming from the same point. It simply means they are following parallel orbits in space and coming in parallel to each other. And parallel objects will seem to converge off in the distance, much as railroad tracks do. We note here that the railroad tracks appear to converge off in the distance, even though we know that they are still the same width apart here as they are in the often much further away. They will still be the same distance if we were to measure them. So it is just an optical effect that causes them to appear to come from this same radiant point. And that is how we name meteor showers. When they occur, they are named after the region where they appear to come from. So it may be a constellation. It may be near a star if there are specific more than one associated with that constellation. Meteor showers occur around the same time each year and are generally associated with a specific comet. For example, we have two associated with Halley's Comet, one in early May and again in October. Those are the two times that Earth passes through the orbit of Halley's Comet. In these cases, the number of meteors that are seen varies quite a bit. In a good shower, you might get one or two per minute. That's a pretty extreme good shower. Something like the Perseids is often that intense. Others, you might only see a few per hour, a handful per hour. If we get a meteor storm where we happen to be going through an increased amount of debris, we may get even more than that one to two per minute. But you won't just see meteors flashing through the sky constantly. You do have to be patient and sit there and watch for them. You can also see meteors sporadically that will occur that are not necessarily associated with the shower itself. So here we see those that are associated with the shower. They're all coming from the same direction, following the same orbit in space. Now, when some of the debris lands on Earth, we have meteorites. Now, a meteorite can be difficult to identify. If you don't know what you're looking for, many of them just look like ordinary rocks. So if you just find a rock there, there's little to tell you that it is a meteor or just an ordinary Earth rock. It would take specific testing to find out whether what kind of material it is and where it came from. Now, when we look at these, we talk about two different types of meteorites. We have the falls and the fines. Falls are when you actually see the object falling from the sky, you see it, you see where it landed, and you're able to recover it. That makes it very easy to identify it as a meteorite. Fines means it's found on the ground long after it fell. Might be years, decades, centuries after it fell on the ground, after it fell, or even more, and then is later identified as a meteorite. Now, when we look at these, we can see the classifications that we'll look at as to the different types of them, and we'll look at these in a little more detail coming up. But you have stony meteorites, you have iron meteorites, and you have stony iron meteorites. When we look at the percentages, we see that they're quite different. This is an example of a selection effect. When we look at the falls, those that were seen to fall, the vast majority are stony. We see this, 96% of them are stony. Those that are found, much later, only 53% of them are stony. Well, why does this occur? Well, it occurs because the other ones, such as the iron meteorites, are far easier to identify after the fact. Finding a lump of iron is unusual, and that would mean that you might be more likely to get that checked and tested as to what is this object. Whereas a stony one, especially after it's been here for thousands of years, will be well eroded and will look just like an ordinary earth rock. So an example of a selection effect, when we're finding them here on earth, it's much more likely to find an iron meteorite even though those are very rare among the meteorites in general. So the falls, the ones that we see, are probably a better overall estimate of what the distribution of meteorites are like. Now, where can we find meteorites? Well, there's a couple places that you can do this. First of all, it's easy to identify if they are seen to fall, or if you find a metallic meteorite, those kind of things stand out. Many meteorites are found in Antarctica, as shown here, because the meteorites are easier to identify on the icy surface. Now, that doesn't mean that they just fell, they may have fallen long ago, and as the glaciers move, they may churn up material, meaning that when we find these, it's now more likely that they are something that came from space. It's certainly not a guarantee, and they have to be checked and tested, but a lot of meteorites can be found in Antarctica this way. Another one that sometimes uses a desert area, where the rocks will stand out against the rest of the terrain. So sometimes finding that rocky material, it's not a guarantee that it's a meteorite, but it means that it's more likely to be a meteorite than it would be with just a random rock. Now, we can classify these meteorites and we do that in as by their type, and we have the stony meteorites, which are made of rocky materials. So same kind of things that make up ordinary earth rocks, that's what makes them hard to just identify when you see one on the ground. You wouldn't necessarily know that it is a meteorite, but they are primarily stony material. We also have iron meteorites, which are essentially pure iron nickel, and we also note, one of the things interesting in them is that they have this Widman statin patterns, which we see here in this cutaway. Now, you wouldn't normally see that. That is after you have cut them open and treated them to be able to bring out the patterns of crystal formation. And what that means is that they cooled slowly. They didn't just cool all at once, exposed to space and just cooled. They cooled over a long time, meaning they had to have formed within a larger object. So an object that differentiated formed a solid metal core and a rocky crust and was then broken apart somehow. And we see the evidence of that in these types of patterns. And then you have the stony iron, which are a mixture of these two. They have stony and iron material, likely where things are still differentiating. Objects had not completely differentiated at this point. So we'll see kind of a mixture of metallic material with still inclusions of stony material as well. Now, how about the ages of meteorites? How old are these? Well, we can date them because we have samples, so we can get absolute dates using radioactive decay methods. Crater counting methods would not be very useful here. The ranges are about four and a half to four, a little over four and a half to a little over build that billion years. We also see what we call primitive meteorites. And primitive meteorites are very interesting because they are unchanged since the formation of the solar system. So why do we want to study these? Well, these are ones we look at because they are bits of debris left over from the kind of material that formed planets. So how did the earth form? Well, it formed from things that originally would have been like the primitive meteorites. These are the debris left behind that still exists in the solar system from that material which made earth. We also see things like differentiated meteorites which have changed significantly. And those are things like the metallic meteorites that we have looked at. They are not the way they originally formed. They had to be part of a larger object at some point. Studying those primitive meteorites helps us to study the very early history of the solar system. And we can then learn what our early solar system is like. And we specifically have what are called carbonaceous meteorites which are enriched in carbon compounds. So they have an enrichment of these types including organic compounds and amino acids building blocks of life that are not of terrestrial origin. So does life exist elsewhere? Possibly. Does it exist on meteorites? Probably not. However, certainly the building blocks of life the fact that we can find them there means that the building blocks of life are relatively easy to form. And we will look at that in a little more detail in a later chapter. So when we look at some of these again we see the various different inclusions that we see on these types of meteorites. They are ones that have not been melted and separated into there and differentiated like a much larger object. So we still have a chance to study this type of material left behind from the origin of the solar system four and a half billion years ago. So where do these come from? Well I want to kind of differentiate the meteors and the meteorites. While they sound the same and they have really vastly different origins. A meteor is generally a bit of a comet. These things are fragile and they burn up in Earth's atmosphere. So these are what we see as meteors are shooting stars. They don't make it down to the ground. They're fragile compounds. They break apart very easily and don't make it to the ground. Meteorites on the other hand are generally bits of asteroids. And again they're much larger objects. Little bits of debris even if it is an asteroid will still break apart. But a larger object can survive the trip through the atmosphere and land on the ground for us to study. So let's go ahead and finish up with our summary. And we've looked at the terms meteoroid, meteor, and meteorite which are really each a very specific definition in astronomy. Meteor showers are generally associated with comets. There are a few exceptions but for the most part they are associated with comets. We looked at the three types the stony iron and stony iron meteorites that we see. And we talked a little bit about primitive meteorites which give us clues to the early history of the solar system. So that concludes this lecture on meteors and meteorites. We'll be back again next time for another topic in astronomy. So until then have a great day everyone and I will see you in class.


What's up everybody? Jason here for Jasper'scasetrace.com. This sells automatically guys. The last six spots in Immaculate Random Number Blocks is being given away here with this 2021 prestige football hanger. One box break, random teams number 11. So first we do the break, randomize customer names and teams to distribute the hits out. Then at the end of the break, we'll randomize all the original customer names that I bought in and the top six we'll get into the random number blocks, which sell out Immaculate Picketing number one, number top three, winning spots in the Jaguars R&B and next three, four through six on the randomizer when spots in the Bears R&B. So here we go guys. Roll it and let's do the break first. It is a six and a two eight times. One, two, three, four, five, six, seven, eight. Matthew, down to Matthew, six and two, eight, one, two, three, four, five, six, seven, eight. Titan's down to the Bills. Oh, sorry, that's not how huge I wanted it to be. All right, so again stick to what you got guys. No trades. All right, let's do the break really quick and again most of this is just gonna be base. Oh, we got something green coming up. So we'll skip through that. And wow, look at that. Little uh, season greeting, Zach Wilson to $199. That'll obviously be going to the New York Jets. Who has the Jets in this? Stephen, there you go. There's something right there. And you have a Robbie Anderson, Calvin Ridley, Brandon Ayuk, Bakhtiari, Tyson Campbell-Rookie and a Clular Browns, Nick Chubb franchise, McMath, Felton, Stratch and Wallace Trey Nixon. And these are just gonna be baseboards.  Now let's switch scenes and do the randomizer dough. Here we go guys. Good luck everybody. So those customer names are our top six. Roll and it is a two and a five lucky number seven seven times. One, two, three, four, five, six, and sevens and final time. Seven times. Just missing a guy down to Robert, but congratulations to Alex, Roy, Adam Coberman, Matthew, Stephen, and Guy. There you go. I think a couple of you guys missed out on the first filler. So happy to see you guys there at the top this time around. So there you go. Top six get in. So again Guy, Stephen and Matthew, you guys are now in the Jaguars R&B. Which you guys are right there. And then Adam. I think that's your second win in the Bears R&B. Adam, Roy, and then Alex. Boom. So there you go guys. Appreciate it. Coming up next are the random number blocks. And then we'll get to rip and open. Picker team number one of Immaculate Football. Guys, appreciate it.


What's up guys Makarujaspi is doing a quick recap for our 2023 tops chrome hobby six-box half case break Random team number four that was done auction style on fanatics live Yeah, here's the list and Here's quick recap So I'm off some rookies numbered cards. They're love's nice. Could I same go to 150? Okay, Gabriel Marino to 125 show haze Oh, happy to 250 Plunia's In half to 99 Peterson to 99 show hey Josh John prism and some autos Alex called to 150 Simeon Woods Richardson to 50 Spencer steer auto Stowers Michael Harris future stars to 99 Drew waters could I sing a purple to 250 for the Mets? Joey vato gold wave and we did hit a super Charlie Blackman super fractor Pretty cool out of half case going in the Rockies But yeah, that does it for the recap. Thank you to everyone who got in thank you guys for watching And I'll see you guys in the next one. Bye guys


Welcome everyone. I'm Joan Benjamin with the North Central Region ZARE program and it's Sustainable Agriculture Research and Education. This is the farmer's forum that we sponsor and we are a USDA funded organization. We give out grants to farmers and ranchers, researchers, educators, graduate students, so we have a wide variety of grants that are available and they're all that innovation and getting solid problems in the farm of the ranch. So if you want more information about ZARE you can visit the exhibit room and see our table there or go to www.zare.org. And I'm going to introduce our speaker, Chris Neal, today. He had one of our farm of rancher grants and actually he said several grants to our program in different topics but today he's having some fermentation which is a really hot topic and then we'll turn it over to Chris Neal. Alright, yeah. Thank you for having me. Thank you, Sarah, for, I've gotten, this is my fourth ZARE grant. So, if you haven't gotten ZARE grant, you know, I would encourage you guys to do that. I'll pass out a little thing about value adding to vegetables through fermentation. That's one of the outcomes of my ZARE grant and just a quick hand, who has done some fermenting? Okay, it's a hot topic like Lee Jones said, I'm no sand or cat, okay? He's not here, is he? Sorry. But yeah, you know, this is kind of like the Bible for me. The reason, I'm going to go through this real quick and then I have all this food up here for you guys to eat. I know lunch is right after this. So, you know, I want to have some fun here today. Here's some pickles. I'm assuming some of you folks are growing vegetables. Okay, so, we actually, I'm primarily like the Paw-Paw guy. That's how I got started. And then we got into goats because animals don't eat paw-paw trees and then we got a high tunnel and then we've grown all these vegetables and that's how I got into fermentation. So, you guys probably know that life fermentation is this ancient tradition around the world where people preserve vegetables. It's no rocket science. It's pretty easy really after you get the basics down. What we do is we have a facility where we're inspected by the Ohio Department of Agriculture for cheese production. So, you know, I'm used to jumping through the hoops of ODA and I was like, I saw this as another opportunity to jump through some hoops and learn how to bring a product to market. It's all about these lactic acid producing bacteria and when that bacteria is working on your vegetables, it's lowering the pH and that's your food safety control point that you have to keep an eye on. So, and that's it. It's pretty basic. Obviously, sauerkraut, pickles, kimchi are some of the ones that you might have heard of, some of the fermented stuff. We've done some experimenting up here. You guys can come up here and sample and tell me what you think. So, yeah, here's some rough looking vegetables but you can actually, you know, it doesn't really matter what they look like. They're going to chop them up and ferment them. So, that's one of the biggest benefits of fermenting is that, say you didn't sell it at the market or say you don't have a market and instead of just rotting or you feed it in the hog to put it in the compost pile, you can get a recipe, do a little bit of processing and you're making a preserved product that you can sell later for actually more money. So, yeah, that's, it goes from that raw product into a little package and so you can sell it at a store. We primarily sell all our stuff. We're from the Athens area and sell mostly at our farming market but we do have a couple retail accounts in Athens. So, yeah, your value adding to your vegetables and I've been a big promoter of this value adding concept because you want to make money, you want to survive and I mean, obviously you love what you're doing and that's good value to that but you want to pay the bills. So, this is a way to take up something that maybe you can sell for a dollar and turn it into something you can sell for three to four dollars. And again, preserving your vegetables, if you're unable to sell all your fresh vegetables, this is a great opportunity for you. And then, get a good recipe, you're obviously, you're working towards something that tastes good and people like what you're making that you have happy customers and they're going to come back and buy some more unless they get into fermenting at home. You guys probably heard about all the health benefits of fermentation. That lactic acid bacteria is like your probiotic in your gut and like your immune system, a lot of it is in your intestinal tract and so, you're going to be able to absorb the nutrients in your food and it's partially digested by this bacteria and so you're getting more nutritional value for less energy and it's a good thing. I kind of have enjoyed doing it because it's kind of a creative opportunity to, you know, expand our business.  And you sell people and they say, yeah, I did my fridge and it was stinky.  You got to make sure that, you know, you share your food with your loved ones. And again, the maximizing the value of our assets are, you have the kitchen. So it's like, I'm going to use our kitchen as much as we can and you have your food safety permit and you can get other permits and all you need for fermentation is the food safety permit, which is like 75 or 50 boxy years in Ohio. This is one of our helpers, Badger, somebody might know Badger. He doesn't have his beard net on there. I didn't want to put this picture on there, but I only had Badger's beard net. Badger's been coming out and helping us do some packaging of fermented foods. Here's our high tunnel and I just took this picture yesterday, so it's kind of in our downtime, but we had a bunch of the daikon we grew in there for kimchi, the Napa cabbage, we had some beets, carrots, which we put in our root kimchi. And, but also if you don't have a high tunnel obviously your garden, your source of your vegetables, or you can buy them from people. It's cheaper if you can buy stuff from other people than how busy you are. So this is kind of showing, we're kind of prepping the pickles. So we put our pickles in these kind of jars and these are reusable, so we charge a dollar deposit on these jars. And people in Athens kind of like that, you know. And we sell them to them basically for dollars. They don't bring back, and we're not out of anything, but a lot of people will bring back. And we actually, at some of the retail accounts we have too, they work that system, so we're not a recent bunch of plastic waste. Great leaves, oak leaves, these are things that we get off our farm that when you put them in your pickles, they actually keep them firm. And that's kind of the agroforestry kind of thing. So, yeah, we got started because there was a gal that was working for us, her name's Helen Shaw, and she was an open goats for us. And she had worked on gardens, she was mostly in the garden, but she wanted to get out on farm, and we had dairy, we needed help with dairy. And so we kind of took her interest and she started working with the gardens and growing the fermented foods and starting this whole process. And turned to a full-time job for her then, because I don't know if she was open to goat, but she was working in the garden, she was doing the kitchen work with the fermented stuff. It utilized her facility again. You put all this money into your infrastructure, you want to try to maximize the use of that. And we learned a lot. We did a lot of experimenting, and through this grant, we were able to do even more experimenting. Most of the time things work, but occasionally things don't work out. And then, like, we liked having those added things that are at farmer's market, but we sell, like, off-cost stuff, we sell our cheese. A lot of people are going vegan, so this kind of worked out where we were like, we had, you know, actually cheese is one of our biggest selling. This is an option for vegan people. Like Joan said, it's a hot item, so the kids at OU are excited about it. And added value to our vegetables. And that's all we actually did. We didn't grow vegetables to sell vegetables, we grew vegetables to ferment. So, does anybody here have a facility? Okay. Don't be intimidated by getting a facility. Okay. Some of the basic things are here in this picture. You have to have a sink to wash your dishes. You have to have a hand wash sink. Now, cleanable, wipeable surfaces. Lights, so you can see what you're going to end up with. And that's pretty much it. Hit water source. If you are not on public water, you have to have your water tested. We're on public water, so that makes it easy. Not that the water's good. I'm going to say that. It's not my favorite. So, if you make this investment into a facility, you're going to be able to do a lot of value adding, which if you look at who's making the money, I think a lot of the processors of agricultural products are needed. So, yeah. Do you have a home kitchen or a house kitchen? You might be able to do a home kitchen as well. Home kitchen is on, as you say, on your label. This is a home product. Then you'd be inspected by your local health department instead. Can you repeat the question? Yeah. This question or statement was more about a lot of the requirements of producing in a home. And I actually don't have a lot of background in that. In Athens, we have this great shared-use kitchen called ACENET. So, when I started doing our pop-up processing, I worked down there. And then when we started making cheese, we upgraded this building to make it an ODA inspected facility. I actually don't have a lot of experience with home processing. You mentioned that you might not be able to have pets in your home or things like that. But, hey, if you really want to do it, you're going to kick the dog out. I just wanted to add, I do baking out of my house and under Ohio, I'm classified as a, excuse me, a cottage business. So, I'm allowed to sell a certain variety of products within the state of Ohio. Once you get into what they call highly perishable foods or, you know, cheesecakes, things like that, then you need, if you're going to do it in your home, then, yeah, there's no pets, and you need inspections and all the other. But if you go to the Ohio site for that, there's a lot of information. Okay, so I'm going to repeat the gist of that. You can get a cottage industry license and there's certain products that are in that license category. But you need to find out more about that by going to probably the Ohio Department of Ag's website. Hey, and I would encourage you to always have a good relationship with your inspectors. No, seriously, I mean, if you have this mentality that these people are trying to put me out of business, they're actually here to help you produce a safe product so you don't go to jail or someone who doesn't die. So, I've always had a great relationship with our inspectors and, you know, you call them up, you say, hey, I want to do this, what do I have? What are the hoops I have to jump through? And, you know, I think that it's very easy to work with and they're working for you. They get paid by the state and their tax dollars. Yeah, you'll get inspected every year. The ODA guys come down. I have a food safety inspector, but then I also have a dairy inspector.  Our milk gets tested every month. Our cheese gets tested every month. They'll show up, they'll look through all your records. And as long as you're, you know, doing your due diligence to record what's going on in your keep your facility clean, you shouldn't have any problems. And the basic thing about fermentation, though, is like I mentioned earlier, was the pH. And actually with cheese, it's the same thing. You're lowering the pH. And does anyone here have a pH? They're not expensive. You can get them online. We've got some pictures of ours here. There they are. There's two different versions we've used. The one on the left is the one that we started with. And we switched to this other variety recently. It's really important to do the calibration. There's the calibration chemicals in there. If you'll have a version for a 4 pH or a 7, since we're trying to get below like a 4.4 pH, that's, you're going to use the 4, which is that pink liquid there. You'll put your test on the bottom of your pH meter and that pink stuff, press this button, does this little calibration thing, and then you're zeroed into correctly being able to test your pH. Are there specific pH meters that are approved by OVA? The question was, are there specific pH meters that are approved by OVA? Haven't had that conversation. They've never said anything about ours. There are a lot of different varieties of pH meters. You can spend, like these are around 100 and some dollars, but you can spend a lot more if you want. So, yes. With regulations, do you have to worry about your pH being below 4 and your instrument not calibrated below 4? Well, you're going to calibrate your meter at that solution of, which is 4. But if your pH is 3.5... You're good. Okay. Well, you just want to be lower than 4.4. Okay. And if you're lower, you're better.  But was... Why is the pH so low? It's food safety. It's E. coli does not grow below 4.4 and that's the thing that's going to kill people. So, if you get... If you're into this value-added stuff, a little bit of food science you need, and I am no food scientist. Okay. But you just... You are now. I mean, I guess I kind of am. You know, it's the critical control point they call it. HACIP plans, hazardous, what's that called? Yeah. I mean, that's the kind of stuff you need to get into. And we have ASNET, Athens, or the Appalachian Center for Economic Networks, where I kind of learned a lot of this stuff and they encourage you to go to these workshops where you learn about this stuff. I've been in this for many years now, so I did that a long time ago. My wife's making the goat cheese and my cheese development and HACIP plan now for our facility. There's always more to do. But the gist of it is E. coli is not going to grow above 4.4 and that's it. You know, that's the main thing you're worried about. Well, sorry, below 4.4. Any other questions? Moving on. One of the most important things though is you need to keep records. And it doesn't have to be fancy records. You just have to have something that you can show your inspectors that you collected your critical control point data. And so we have to collect different things for the cheese production and it's not super high-tech or anything like that. It's just a little file that they can come and look at. Yep, you're doing it. Okay, no one's died and we haven't heard any trouble, so we're moving on. This is our license for frozen foods because that's one of the things we do with the PAPAs. But you've got to have your food safety permit first. That's, I think, like 50 bucks a year depending on the size of your facility. And then whatever else you might do in your facility, you might need another permit for that. Like an A-SNET, they have a bakery license, they have a canning license, they have a meat processing license, a seafood processing license and all this stuff. And the A-SNET works with the firms that are down there to get these licenses to learn all the ropes about the laws, about your process. But I mean, seriously, if you guys can fill out paperwork and pay attention to a few key details, you can do this stuff, it's not rocket science. You've got to have this basic stuff around your facility and scale food processors. This is our walk-in cooler. So again, we're trying to maximize, we have all this stuff for cheese, we do other stuff, so hey, why not use it for it? Maybe make some more stuff. Use it or sew it more.   So keep in track of your recipes, find tuning your process and your recipe down where hey, this is really nice, I like it. That's kind of where we're at right now because we've done a lot of experimenting but we kind of want to get down to where we've got our five or so products that are going to, we're trying to kind of commercialize a little bit so we want to have a standardized product. And you need somebody who's going to pay attention to the details. Let's see. The thing about when you're processing, like say you're making pickles, okay, you're going to wash your pickles and there's a recipe on the back of that with a little flyer for sure I gave you. You're going to wash them, you're going to put them in a bucket, you're going to put the brine in the bucket and then you're going to wait the material so it's below the brine and I have some pictures coming up but basically you're going to have it at room temperature for about five to seven days, it could be a little longer and that's where that bacteria is working at room temperature and if it's too cold, it's going to take longer and if it's really warm, it might be faster. So what we'll do is we'll be monitoring the temperature of our place where we'll have some pictures here where they're at room temperature and when they're done, I mean we're going to be checking the pH every day or two and then when they get below that 4.4 if we're happy with the flavor and stuff or we might let it go a little bit longer then we just take the weights off and everything else, put a lid on it and put it in the cooler and store it and it's stable at that point. Can you do a little paper or paper strips to do the pH testing? So it's like, I don't feel like cool. Yeah, the question was, is can you use those pH strips and I don't think that that's going to be sufficient for what you need. It's, spend a hundred bucks, get the pH lighter. Well, if I just wanted to do this in the hobby, if you want to do it as a hobby at home, you don't really even need a pH meter. I mean because you're going to taste it and if it tastes really nasty, don't eat it. If it tastes like you think it should, then you're okay. I mean, so it's kind of like a foolproof method as far as if it's going bad, you're going to know. And you'll be able to see the bubbles, it's fermenting if you have it in a glass jar. Okay, the question was, do I ever heat the water in our brine? And no I don't. We never heat the water in the brine. The main thing about the brine is you want to dissolve that salt because you could layer in salt in with your vegetables. But then it's not going to be distributed equally around. So that's why you want to dissolve it in the water. So that when it's in there, it's going to get everywhere. So that's the key about that. This is showing how we're checking the pH of one of the products we make called cat-dukey, not to be confused with cat-dukey. That's one of my marketing lies. So yeah, you can see how, all right, 3.76. Check, it's safe. We're putting it in cool. Just that simple. This is really simple stuff. So those are all different batches? Yeah, we were doing big batches of stuff. So you don't try to get the same product and the same pH level? Well, if you want to do super big batches, you can do that. But we mostly focus on like a five-gallon bucket size. And so that's worked for us. No one's ever said, this is so different than the last batch. I mean, it's pretty close. So I didn't repeat the question on that. Sorry. Yes, sir? On your buckets, how do you use like an airlock combination or just let it breathe freely? Well, I got a picture here coming up about our buckets. This is a recipe kind of thing where we had, we keep our batch numbers and we'll put that on our label of our buckets. And so that batch would be the date that we made it. And then just some of those detailed questions you want to be asking like, and this is for pickles here, like how many pounds of pickles, how many grave leaves. We've, has anybody ever heard of spice books? Mm-hmm. Okay. We use spice bush because we're into like non-native forest crops and stuff, or sorry, non-timber forest products and native crops. We use the spice bush berries instead of pepper for a lot of times. So you'll see we wrote spice bush down on a couple of these. And then you'll see the date. We packed it. We checked the pH and put it into the cooler. So you, again, it's just like record keeping stuff. But that's really important when your inspector shows up. These are some food processing tools that we got partially through our Sarah grant. And this one right here, the big tube looking thing is a root peeler.  You can put like 20 pounds of roots in there and in like five minutes they're washed and peeled. So we really have gotten into this thing called a root kimchi. So when you've got like Jerusalem artichokes and carrots and daikon rashes, I mean, that was really killing us as far as labor. This thing's awesome. If you ever want to try it out, let me know. Because it's sitting around most of the time. Yes. It's like the question was, is it a peeler or is it a tumbler? It's a tumbler. There's water that flows through it the whole time. And that chamber there, that little tube on the bottom is where the waste comes out, that black tube. And then that chamber thing opens up and they just fall out and they're pretty much clean. The question was, why do we like to peel them instead of use the whole thing? And this is basically a labor saver. I mean, because we could scrub them all down. But man, with those roots, there's just a lot of potential contamination. And you want to get all that dirt off of there. Like especially something like a Jerusalem artichoke. It's a nightmare, you know. There's just little nooks and crannies everywhere. The thing next to it is basically like, it's a motor that spins stuff and you can put different attachments on it. So we can slice and grind and all these different things. And again, these are the kind of thing that after you do it by hand in your hand, somebody a decent wage to do it, you're like, wow, we're not going to make anybody do this. And so you got to invest in some equipment if you want to make money. Okay, so this is our high-tech how we weight things down. We got our bucket. We put the stuff in the bucket. We put a plate on top of the stuff. We put like a five gallon glass jug. Sometimes we'll use different size weights or different type. But usually it's a glass jar with water in it.  That's some of the, we use a cheese, it's called cheese bandage. It's like a plastic cheese cloth that we use for cheese production. But it's pretty much, it's a lot more durable and cleanable than the traditional cheese cloth. And then the string, you just tie it around. And so that's what you wind up with, is just a bucket with the plate weighted down with that cheese cloth around to protect it. Because what's going on is, when we do a lot of our fermenting is in the fall or like in the summer. So there's bugs out.  That helps protect your product from contamination. Yes, sir. The question was about, he had heard about the cheese cloth being underneath the plate. And I've never done it that way. It sounds completely plausible if you wanted to try it. But I've never done it that way. Sir, do you keep it open like that or do you like the air getting into it like that? Or could you use a smaller weight in the top? Okay, the question was about, why do we leave it open like that? And could we do it a different way? And the answer is we do do it in different ways, but we always have the cheese cloth on the top. You want to have air being able, you don't want to have a sealed top. You just want to have your fermented product underneath the bottom. That's the key. I think you want to develop an aerobic aspect. Absolutely, anaerobic is not good, not tasty. So here's what we do is we stick them on these shelves like this. And I put the heater in there to show you that sometimes you might want to be controlling the temperature. And then you can't really see it, but this little thing right here is, there's a little thermometer up there, that little square thing, where you're keeping track of your temperature that your ferment's at. If you're outside temperature, if it's cold and it's harder to heat your facility, it'll just take longer to do your ferment. And unless you're in a big hurry, that's no big deal. Just got to keep an eye on it. Is ODA care about temperature at all? Or are they only care about the pH? The question was, does ODA care about temperature? Or do they just care about pH? And the answer is they just care about pH. The question is about grape leaves. Where do we get our grape leaves? And we just get them from any grapevine. There are no special grape vines. Just any vines, granite, grown in a tree. It's a nice reason to take a hike and go collect a few oak leaves. We just use them in the pickles. And the dilly beans. We use them in those too. Yes, ma'am. Were the grape leaves that you said oak leaves, too?  Okay, the question was about oak leaves and grape leaves. And what do we do to them? And we just wash them and put them in there. So I found that the oak leaves are really good at producing a crisp pickle. And it's an ancient tradition, I think. Yes. Okay, the question was about, is this the same room that we do the processing in? And how is our facility laid out? And the answer is that this is really not in our main, what we call our mate room. This is kind of like a hallway back to our walk-in pool. So this was just like a spot off to the side. And it's all cleanable and wipeable surfaces. So our whole facility's kind of got the stuff that we need. You know, when we started doing this, our inspector, he knew nothing about this stuff. I actually worked with him and we got educated together. And they haven't had any problems. So they were like, well, you're doing everything right. So this is basically what you wind up with in your walk-in cooler. This is what we're winding up with is a bunch of five gallon buckets with lids. And so what's going on is there might be a plate on top of the pickles. It keeps them below the brine. And then we just put a lid on the top.  Yes? The question was about this being an ancient tradition. How did ancient peoples utilize... They didn't have a walk-in cooler to put their stuff in, what did they do? Well, it's a lot like cheese as far as you would put it in a cave or you would put it in some place like a root cellar that's cold. The temperature we keep our cooler at is a little colder than we keep our cheese at when it's aging. So yeah, basically if it was a little warmer, it would just keep working and keep souring. And it might not last as long maybe. But if you're hungry and you're eating it, I mean it's disappearing hopefully. Yes? The question is what is the critical temperature to stop the fermentation? And I would say 40... You're looking at what is your cooler temperature. And it's like about 33 or 40 is where you're slowing it down a lot. I mean it's still probably fermenting. But I've had stuff that has been in the cooler for over a year and a half. You know, you take it out and it's still crispy and great. Yes? The question was about best buy date or sell by date. And we actually haven't had any issues with stuff going bad on the shelf. Because as long as we've got enough brine in the top... Well I'll show you some pictures of some problems that we have had. But really it's the stuff... Let me show you some pictures on that. Most of the time you're not going to have any problems. But you can run into a problem. So mostly you stick it on the shelf and it's a good refrigerated shelf. Are you legally required to stick a best buy date on the product? No one... The question was are we legally required to put a sell by date? And that conversation has never come up with my specter and myself. Yes? This gentleman's comment is that the best buy or sell by dates are not regulated by the ODA. And it's just something that a company might do to ensure the best product for their customer. Any other questions? We get our buckets... I get them from Lowe's. They have BPA freeing buckets and it's just convenient and they have them. But you could get pallets of them from different suppliers. Well they are food grade buckets. You get different color buckets. They're all made with the same plastic. But the white buckets, the tan buckets and one other color... I called the company and they said basically it's all made with the same plastic. We had to just pay money to the FDA to get these ones approved. We've only approved these three colors. So we try to always use white buckets that say BPA free. But occasionally if we were running out of buckets and they don't have anymore at the store sometimes we use another color bucket. You'll see like there's a blue bucket in there. You don't want to use the different color buckets. So ideally you plan ahead and you have plenty of supplies to not run out. Okay so a lot of people have heard about a lot of vegetables that you ferment. And you know when we were researching this stuff we didn't really see a lot of tomatoes because they're high acid food. But the tomatoes have worked out really well for us. And so I wanted to show you how well they hold up. And we've got a salsa up here that I want you to try. So what we do is we do like peppers, garlic and onions in one brine. And then we do the tomatoes in another brine. And then we'll take them out, do a little bit of food prep with that food processor and make salsa. So yeah these are, this is our table at the farmers market. And we've got like four different kimchi right now. We've got this beet green daikon kimchi which is a little milder. Then we've got your more traditional kimchi which is a little spicier with the napa cabbage and the daikon. Then we've got the root kimchi which is Jerusalem artichokes, ginger, carrots, beets, daikons. So that's another, it's just that one's a little more gingery for us. And then we've got the kakduki which is a milder version of kimchi, another Korean recipe. And then we've got a salsa there. We've got these sweet spicy beets which we didn't use the purple beets. We used the white beets kind of because the purple beets, we kept having some issues with them. They get this like mold on the top. And so we tried this other version. You guys check these out, they're kind of weird. You know, you might like some people like them. Then we've got the dilly beans and the cucumbers. And we've done, let's see, I also brought a sriracha sauce. We've done a bunch of different sriracha sauces. Peppers, you know, like doing straight up peppers and garlic and onions. We did those together. Here's our farm logo. And like I said, we started with paw paws. We got into goats. And that's like our whole thing that we're working on. The goats don't eat the paw paw trees. They eat everything else. And then they fertilize the soil. Has anyone been to the paw paw festival? Okay, you've got to come down, put it on your calendar mid-September. This year Joel Salloch has come to speak on Sunday. And we're excited about that. Last year we drained 73 kegs of paw paw beer. All made at Ohio Micro Burris. All the food vendors have like paw paw dishes. We have a lot of educational things. Check out our website, OhioPawPawFast.com. The paw paw is the official state native fruit of Ohio. And so it's your duty as an Ohio citizen to come down. And have a good time. And there's a picture of a paw paw. I want to do this chance for you. I had a couple serigrants with paw paw, so I figured this would be okay. And there's some goats. And so we're seasonal. We only know goats from like March till Thanksgiving.  And Sasha and Celeste who work for us, they're here today. So you might run into them and talk about goats. And now actually I've become a county commissioner. So like I'm like kind of like this is my second year. So I'm kind of like kind of like trying to let let go a little bit of the farm because I'm trying to do other stuff with like recycling and energy aggregation and community involvement with politics. So I'm like really relying on my staff to do a good job. And they are. That's great. That's it. You mentioned anaerobic. I do anaerobic fermentation. And I think the difference tastes great. But I heard you from a used probiotic doctor and a maker who says that there's only anaerobic that you can beat to a moldy. So he had a comment about anaerobic fermentation and how that might be most applicable for beats. Yes. Did you discuss with the state official driver non-liquid acid fermentation where you don't develop a low pH and state requirements on a community in that case? The question was, did I talk to the ODA about non-lactic acid producing bacteria, not getting a low pH? Not really. Mostly when we were having this conversation with our inspector who didn't know anything, he called up to ODA offices and said, hey, this guy wants to make sauerkraut and stuff. What's that? How do we deal with this? And he said pH. We don't talk about any other way besides pH being a critical control point. Do you use crocs at all? The question was, do I use crocs at all? And the answer is no, because I don't have any. And if I had some, I might, you know, and obviously I would say there would be a benefit of not using plastic. And maybe in the future we might find a source of crocs and go that way, but right now we're just using plastic. Yes? The question was, what kind of equipment do we use at our farmers market because this is a refrigerated product? And see that cooler right there? That's all I use. Do you have to take an office in there or anything? Yes, we're inspected at our market by our local health department and our health inspector will come around and get your thermometer going out. And if she tests you, you better be in the zone. So, and yes, you do have to have a thermometer in each of your pools. Now, not every place in Ohio is going to be regulated the same. We've got a very sympathetic to small farmers health inspector. Other counties I know are requiring you have plugged in refrigeration. Unfortunately, even though Athens County, we have one of the best farmers markets in the state, we don't have that kind of infrastructure. That's one of the things that we're working on trying to get our permanent location together. Yes, sir? The question was, have we ever tried any fermented pawpaw products? And yeah, we did. We tried some sodas and they were pretty bad. We did a spice bush berry fermented beverage which didn't turn out too bad. So, we did a lot of experimenting and the pawpaw, it's tough. I mean, it's challenging enough on its own. Have you done the kombucha and then the second fermentation added pawpaw to that? Okay, the question was, have I done the kombucha and then in the secondary fermentation added the pawpaw. And I've done the kombucha at home but I never added pawpaw to it. But yeah, if I ever had less things to do, I might try that. The question was, do we rely on just naturally occurring lactic acid producing bacteria or do we inoculate it with some other stuff? And most of the time, we're just relying on naturally occurring stuff. Because we have the cheese and we've got whey, we have incorporated the whey a couple times. Sorry about that. Because we're a goat dairy and goat whey is kind of goatee, that can be a turn off for goat phobic people. So, we've tended to not rely on whey. It happens naturally at the right temperature on its own. Yes? Can you handle some babies? Do you peel them first or do you peel them whole? The question was, when we're doing tomatoes, do we do them whole or do we peel them first and we just do them whole? Well, those were just like, maybe we cut off the top or maybe there was a bad spot or something. So, most of the time, you can see here. Right, we don't cut them until we're turning them into salsa. So, it's actually a really fast way to preserve your tomatoes. You've got a place to store them in the cooler. We've used any old kind of tomato. We haven't done a lot of, like, experimenting with this or that. A lot of these are like slicers and they work fine. They work really great. The question was, is do we add the oak leaves or grape leaves to the tomatoes and no we don't. Alright, so you guys want to try some of this fermented food before we run out of time. Come on up here, grab a plate and sample away and thank you for coming.