We have an incredible guest, someone that I just personally met tonight, but we have a history that goes way back. But he is Pastor David Rosales from, he's the senior pastor at Calvary Chapel, Chino Valley. Let's welcome him, also served in the Army, the 82nd Airborne Division. So he's in the Lord's Army, but he's been in the military. So let's welcome David, Pastor David. Welcome. I just kind of reached back. Where does your story began back in the 60s? That now you pastor a very huge church, but let's get to that a little later.  Where does your story began? Well, I was born and raised here in California, one of the few people who actually were born here. Okay. And I'm from Mexican American heritage. My grandparents all came from Mexico and in the early 1900s. And so my mom and dad were actually first generation Americans. And so as I grew up here in the United States, as a Mexican American, I was raised in the traditions of the Roman Catholic faith. And so from the time I was like eight years old, I made my first communion. When I was 12 years old, I made my confirmation. But for me, there was an emptiness, there was something that was lacking. I had religious training. But even as Dwight just mentioned, I didn't have a relationship with Jesus Christ.  I was about four years old when my mom had her first epileptic seizure.  And so I lived in constant concern for her. So trying to be a good boy and trying to be a good Catholic boy, I did the best that I could to take pressure off of her. But by the time I was 15, I just realized that all the good things I tried to do were not affecting her health. And so I turned from being that good little boy into somebody who began to use alcohol. And that moved into the marijuana. And then later on to the hallucinogenics, you know, like psilocybin and mescaline and THC and acid and magic mushroom. I went into a variety of experiences with drugs and alcohol until I was about 20 years old. When I was about 19, I began to realize that there was something missing in my life. But I wasn't sure exactly what that was yet. I didn't have the name Jesus at the forefront of my mind. There was just an emptiness, a loneliness, a sorrow. There was something that was missing. And so I got more heavily involved in the drugs and alcohol abuse. And during that time, I started seeing things happen that really began to affect me. I used to deliver flowers for a florist shop in Whittier. And I was delivering flowers one day to Rose Hills. And I read the card on the flowers that I was to place on the casket. And it was the name of somebody I thought I knew. But I thought he's only 19 years old. And I couldn't possibly be him. And you can't imagine what I felt like when I placed this funeral wreath and looked into the face of a friend of mine that I had been smoking pot with and dropping drugs with just a week before. I had another friend of mine by the name of Dave Smith. And Dave and I were high school buddies and he was a dear friend of mine. And one day I saw Dave at a local Tasty Freeze. And I remember him turning to me and saying, hey, Dave, I'll see you later. And I said, yeah, I'll catch you later.  Then I have another friend named Ray, who was very dear. He was my friend since we're five years old, who one day decided to go to a party across the street from where I lived. And as he went to the party and was there, my mom had said, David, she said to me, please, I've got a bad feeling. Don't go to that party tonight. So for once in my life, for a long time, I obeyed her. And I didn't go. But that night, Ray got in a fight with another guy I used to know. And the guy, and he began to fight. One of my friends went home, got his gun, came back. And when Ray dove to take this guy down to fight, my friend shot and killed my other friend, Ray Kazata. And these things that were happening were just so changing in my life. Just I was coming to realize there was just a lot of violence, a lot of bad things happening. My drug use was destroying me, destroying my family. My parents were constantly in pain and hurt over what I was doing and how I was being. And there was nothing I could do to change. And so one day, some friends of mine and I decided to get high, and I dropped five reds, we called them reds, second oh, and I drank almost a half gallon of wine. And I was laying in the back of my car, and I almost died. And as I was laying there about to vomit, and I was unable to move because I was paralyzed, I cried out to God. I said, God, I'm too young to die, I'm only 19.  But the next morning I wake up, and I got the empty bottle of wine and threw it across into a field, continued on and continued going downhill. At that time, the Jesus movement was catching steam. And some friends of mine were going to a little church called Calvary Chapel Coast of Mesa. And they were listening to some young evangelists as well as Pastor Chuck Smith, and the young evangelist was Lonnie Frisbee. And so I had the long hair, as you saw my picture, I had the long hair and all of that. And one of my friends who's here tonight, my friend Bill, said, I want to take you to church, but I was raised a Catholic, and I said, why would I want to go to your church? You're a Protestant, man. You don't even know God. And why would you have me go to some place that I know he's not at? But he just kept on saying, you need to go. You really need to go. And so I smoked some pot and I drank some beer. And I was barefoot and I had, you know, messed up clothes. And I knew for sure that they would kick me out, right? Because my church would have kicked me out if I walked in like that. So I could call them all hypocrites. And so I walked in and you cannot imagine how surprised I was when the preacher was freakier looking than I was, you know? And I looked at him and I go, wow, this is not right.  And so they gave a message of the gospel, Arthur, but I really thought I was a Christian. I just wasn't practicing my faith. For me, my hope for heaven was to marry a good Catholic woman who would pray my soul out of purgatory. And that was as much as I was going to get out of life, right? And so what happened is I got worse. You know, I started going into deeper and deeper spiral. And then it was December 27th. And a friend of mine was about to receive a kilo of marijuana from Thailand. We used to have it shipped to us in stuffed animals because at that time they didn't have the drug sniffing dogs at the airport and all of that. And so we would have it shipped to us. So it was December 27th. I was going to celebrate Christmas by getting high. And so I went to my friend's house to tell him, sorry, I've got some other business. I can't make it today. But he had parked his van behind my car. And so as I was waiting to pull out, I was looking in the rear view mirror and I saw all these heads disappear for a moment. Then they came back up and my friend came up and knocked on my window and I rolled it down. And he said, we just talked to God. God says you have to go.  You're coming with us. So I was literally kidnapped. And so I said, well, if God says so, I better do it, right? And so I went and climbed in this van. I went to the Hollywood Palladium and they were having a Maranatha concert. And as I was there listening to all this music, they had Pat Boone and his family and various people. I started becoming aware of some things that I was hearing a message that I'd never really listened to. And we began to realize that there was something missing in me. And the Holy Spirit, I believe, you still can speak to you in a still small voice. And as I was there, I remember everybody was standing up and they had their arms around one another. And they were swaying to the music because we used to do that at that time. And they were singing, love, love, love, love, Christians. This is your hall. Love your neighbor as yourself for God loves all. As that was taking place, I had my hands in my pockets because I didn't know these people next to me. And my friends were standing behind me. And I heard the voice of the Lord again. And he said, you're uncomfortable. And I said, yes. And he says, why? And I said, because I'm not like these people. And he said, what is different? And I said, I am not a Christian. That was the first time. I'd ever admitted, even to myself, that I didn't know Jesus Christ. And so as I was there, my friend George says, David. And I turn around. And he and Lori open up a space between them. And I went and put my arms around them. They sang. And I held on to them. And I knew what they have I need. And so when you came out and preached, Arthur, and you shared, I don't remember your message, but I remember this. I remember at a point, you said, if you want to give your heart to Jesus Christ, stand to your feet. There were 4,000 kids sitting on a carpeted floor there. And you remember the Hollywood Palladium, how you preached there.  We didn't need chairs. We just sat on the carpet. And you said, if anybody needs Jesus, stand to your feet. And I said to Jesus, I said, I want you. But I am afraid to stand. I can't stand because you know I'm shy. But if someone stood with me, I would stand. And you said, Arthur, you said, perhaps you're afraid to stand by yourself. But if someone would stand with you, we would just stand. And I stood up that day, December 27, 1970. And I've been standing up for Jesus ever since. Listening to that, I just think of all the invitations that I've given around the world. In every nation in the world. And inviting people. And we just met tonight, back at the back, only for like two minutes.  Now, how did you grow in Christ? And what do people need to know? Just kind of without going into all your story, what do people know from conversion? Because I know there are many people listening that have made a commitment. And then they're still stuck back. You came out. What was the difference? They need to know that the Word of God is alive. That God changes lives. They need to know that. That's what I got saved. When I got saved, I came home. I came home that night. The first thing I did is went across the street to go share with the people I was going to smoke dope with. They weren't there, but I shared with the parent, with the mama. I went home. I walked into my den. And I said, mom, dad, Madeleine, Becky, I love you. Praise the Lord. And they freaked out because my mom thought I was loaded. And so she went and did a rosary for me. But my sister Madeleine said, what happened to you? And I said, Jesus Christ came into my life and changed me today. Amen. So she gave her heart. She gave her heart to Jesus Christ that night. She is the first person who ever committed her heart to Christ through my ministry. And it's just preaching. Jesus Christ changes lives. And then my brother Frank a couple of years later, my dad and my mom three weeks later were inside their kitchen. And I was reading Revelation. I was told, read the Bible because you're going to grow that way. I was reading Revelation 9. And I came walking into the kitchen. And I said, mom, dad, this is the Word of God. Listen to what God has to say. And I'm three weeks old in the Lord. But I'm already sharing the gospel with him, right? And so I said, this is what the Word of the Lord says. And I read Revelation 9 about women, men with women's hair, iron teeth, scorpion, stings, wanted to. I said, I don't know what this means. But I said, I do know this. I said, it's not speaking to me, it's speaking to you. And I said, daddy, I said, you are a good man. You are the best man that I will ever know.  And I said, I said, I love you. And I don't want to go to heaven without you.  You're giving your heart to Jesus right now. My dad gave his heart to Christ. My mom gave her heart to Christ. It's all the Word of God. One last thing that my dad is this. My sister, Rebecca, went into a homosexual lifestyle for almost 30 years. And we prayed for her and we prayed for her. And in 1998, I gave an invitation. She lives in New Mexico. I gave an invitation. And the last people to come walking up the aisle was my dad, my mom, and my sister, Rebecca, who turned away from lesbianism and is serving the Lord Jesus Christ right now. And one last thing, one last thing. I was talking to Becky just yesterday. I said, honey, do you mind if I share how you had a lesbian lifestyle? And she said, David, share it because I'm set free from it. But she said, but she said this. She said, when I was living this lifestyle, the thing that hurt me the most was that my daddy would not walk me up the aisle to get married. She said, but I saw a picture of when I got saved. And I had my arm through my daddy's arm and my mama's walking up the aisle to marry Jesus Christ. And that's what she did. She said, I have found the perfect man. I am married to Jesus Christ. The Word of God rightly divided. The Word of God rightly divided, proclaimed with courage that transforms lives when received by faith. That's what the church needs to return to right now. Arthur is preaching God's word. No compromise, God's word. Brian, Brian, would you invite from our audience that goes around the world, many people are struggling just like you were talking about. Maybe they don't have a drug problem, but they have a discouragement problem. Maybe they've lived a lifestyle that's broken their lives. Maybe they've had disappointments and heartaches and heartbreaks. Would you call them to Christ and give an invitation like it was when you received Christ? There's a God-shaped hole in every person's heart. And only God Himself can meet that need. You can try to fill it with drugs, relationships, success, education, you name it. It'll still be there because only God by His Spirit can change your life. Every human being is lonely. And what we're doing is we're trying to find something to meet that lonely need. So we might have a relationship. It never will. We might have a job. It never will. The only one who can is Jesus Christ.  It's not your mistakes. It's not your errors. It's not your way you were raised. It is you and your sin. Your sin needs to be dealt with. Confess to the Lord Jesus Christ and say, God, be merciful to me. I'm a sinner. Forgive me. I don't deserve heaven.  But if I can open my heart to you now and you will forgive me, your word says that you will, then I receive you right now as my Lord and my Savior.  And so Jesus loves us the latest life down for us. And what we do is we open our heart to Him. And if you have a desire to have a relationship with Christ, I'd encourage you to repent. Turn from your sin and to turn to Him and open your heart to Him. And if you say to Him, God, be merciful to me, a sinner. Forgive me. Transform me. God says I will make you a brand new creation. Old things are passed away. Behold, all things are become new. And that is a promise from God you can bank on. Jesus Christ will save you. I was looking through your website. I have it many times. And I've seen the emphasis and the teachings.  And what kind of pastor are you? Coming out of that background of compassionate pastor, I'm sure. But what about your church? I have a church. I pastor a group of people that I love with all of my heart. They're more than just, here, I get emotional. Forgive me. I love them with all of my heart because God entrusted them to my care. And so I didn't go into the ministry for fame. And I didn't go into the ministry for finances. I went into the ministry because there's nothing else that I can do. I am called and I want my people to know Jesus Christ. I want them to love Jesus Christ. I want them to take the word of God out to a hurting world, to love them, to teach the truth, and to win the loss. Because that's what we need right now. We need revival. And so I try and encourage my church. Love Jesus, because guess what? He loves you first. And he loves you more. Thank you so very much. And there are many of you looking for a compassionate church and pastor of Calvary Chapel Chino Valley. Is there for you with a man who understands, I love you. And it's very, very emotional and touching to see you. And after all these years and to hear your journey. And aren't you happy to have him in the TV and audience?


My name is Nick Carter, and if you guys are here to learn how to run a rabbit farm, you have been misled because you're looking at a guy who has never run a successful rabbitry. I had a few cotton tails that I rescued from the pine cones under the tree when I was a kid and threw in a cage and believe it or not they survived until we ate them, fattened them up. I've processed a grand total of three rabbits commercially on the kill floor and I think I've made like maybe four deliveries personally to our customers. So has anyone ever seen the movie Office Space? The guy who's the, I'm a people person, why don't you get this? People ask me all the time with Meet the Rabbit, what do you do? And it's really interesting, what I've done is put together a business around rabbitries. Back in 2011, I decided I'm an entrepreneur, I wanted to start a food related business. So that was kind of what I wanted to do. Now to take a step back, I spent 18 years farming with my dad before leaving to go to college. So I grew up farming, dad still farms, I help him in the fall farming. I've got an agricultural background, which is why I wanted to get back into local food as an entrepreneur. I'd spent about 10 years in high tech businesses. So I'd started software companies consulting and wanted to do something more organic, not in the USDA certified sense, but just I wanted to get back into food and in looking at what opportunities were out there, the idea to start a rabbitry really kind of left out to me. It had a lot of practical benefits. It seemed very attainable. There was also just some humor behind it. So this actually started when I was part of a dinner club, which was my wife and some of her friends decided that once a quarter we'd get together as couples and we would all prepare dinners together. And the whole goal of it was to learn different cultural foods and stuff like that. Long story short, we've got a friend of ours, they brought us over to their house and we had to work together and we were preparing Persian food. Do you know why there are no Persian restaurants? Stuff was awful. I hated it. It was and I had to be a part of this the whole afternoon. So I said, fine, when it gets time to learn about my culture, you all are going to learn about how I grew up and we're going to prepare rabbit together and they're going to come live. And so I actually when they came over to our house a few months later and we're in our backyard, I'm showing them how to process humanely, showing them we went from cage to plate and we enjoyed it. And everyone had fun and as we were sitting there talking, so one said, well, where can I get this? Where can I buy this? And that's really where it started was the answer is nowhere. There was no real commercial availability for rabbit meat and being the entrepreneur, one of my friends said, why don't you start that business? And I said, sounds like a great idea and meet the rabbit was born. There are, like I said, a lot of good reasons to start rabbitries. Most of them stemming, how many of you by show of hands are farmers? I know that's a dumb question, I'm at a farm conference, right? Just thought I'd ask. So you know, okay, that's how I'd say it, you know, in the fall when dad needs me to haul wagons. There's a lot of, from the production side, a lot of benefits to rabbit. High feed conversion ratio, as you know. Inexpensive to raise, easy to raise. You can convert existing like chicken coops and other cages. They're just simple to get into. Also quick to market. I mean, if you were wanting to get into Wagyu beef, you've got 18 months before you've got a marketable product. With rabbits, you've got 10 weeks. I mean, you can fall over and have rabbits, you know. So there's a lot of ease in that arena. The problem is, if you wanted to get into Wagyu beef or grass fed beef or Berkshire pork or free range chicken, some other kind of value added agriculture and to differentiate the income on your farm, there are places that process beef and process pork and process chicken and you can go there, get on their schedule and start that company. That was the greatest challenge that we found with rabbits was that this was not just starting a farm process. We were starting a market. We were developing a new market that did not exist before. So that was the biggest challenge that we had to overcome. If I just started a farm growing rabbits, which I thought about doing and was investigating doing that, I'd have nowhere to sell it. First of all, I'd have nowhere to process it. There was nowhere in the state of Indiana where we could process rabbits, up until September of 2012, which was our first slaughter. Even if I went out and I built a processing facility and I got through state inspection and all that stuff and zoning, which was a nightmare, I would have no market because there weren't a lot of places carrying it currently. Not a lot of people were exposed to it. But at the same time, if I just went out and started to be a rabbit salesman, I had no supply. So we had this whole systemic issue and starting a whole system is much more difficult than starting one cog of the system. And what we're going to talk about, what I'm mainly going to talk about is profitability. Profitability, profitability, profitability. I mentioned I'm an entrepreneur. I'm a business guy. My degree is in business. My heart's in ag. My degree is in business and my brain is in business. And so I knew that when we talk about sustainable ag, it has to be a sustainable business too. It has to mean profit for a farmer, profit for the processors and the people that are involved in it, profit for the distributors. So we started from the ground up. We figured out how much it would take for a farm to be profitable at this, and we'll talk about that today. We'll talk about the processors and the business for human consumption. You will have to probably sweet talk whoever your nearest locker is into devoting one morning to rabbit slaughter. That's going to take some convincing because they more than likely are not tooled to do it or trained to do it or have any interest to do it. We'll talk about distribution and we'll talk about finally the retail. So let's start with the farm. Farm profitability. When we set out to start this, we wanted to kind of stack the deck against us, if you will. We didn't want to figure out a path of profitability that kind of cut out a lot of the middleman, if you will. I wanted to look at something that would be scalable. In other words, figure out if it could be someday profitable to do rabbit on a larger scale than simply at a farmer's market, not at all to disparage farmer's markets or direct ag to consumer marketing. That's not my point. What I'm saying is I wanted to find out if this was going to scale to where we could as we are today, distributing rabbit all the way from Nashville to Chicago and everywhere in between through larger distribution. What that boils down to is we had to, at least on paper because in the beginning it was on paper and we were pretending that we were buying the rabbit. This was like we made a rabbit sale barn. This is what I grew up doing with our freezer beef. We would just load up the trailer when they were at market weight and we got the market price board. We had to figure out what's a market price and the Chicago Board of Trade wasn't helping us. There is no commodity price on rabbits. So that was one of the first things we had to do was determine where is this market price going to be if the farmer is only in the production mode of this. So in other words, they're not going to be taking profit from the end of distribution and retail. I'm not saying that it's disallowed. That actually adds to your margin but there's also costs in that. If the farmer were to raise rabbits and sell to us as a market what do they need to earn in order for this to make sense for them? Of course it's all opportunity costs right because that cage space, that barn space could have gone to something else that's got to make sense for them. What we found was 339 pound hanging weight. That's actually still for the last two years now. That has been a hard market rate and the farmer through efficiencies has been improving his profitability and we haven't increased or changed this because like I said this isn't trading in Chicago so it's not as though we've got tickering up and down anywhere. We just set the price. We figured out that this would be profitable. Because of the goal of our serigrant, the stated goal of our serigrant was to determine if this would be profitable at all three stages. The three stages we identified originally were farming, processing and retail. We'll talk in a minute. We missed the stage in there. Distribution and I'll bring that up. But we started out and said we can't start with this not being profitable for the farmer. So we began the process by going to a farmer and saying he was already raising some rabbits. He was doing them for farmers markets very small scale and said if we were to do this on a larger scale, what's your price? So we didn't go to the farmer and say here's what we're willing to pay. Figure out how to make it work. He set the price and we said okay we'll work with that. Now once we come back and say we've got to go lower. So he set the price actually at $2 a pound live weight if you're wondering where this came from. He wanted $2 a pound live weight. The processor that we went to did not have a Department of Waging Measures inspected scale that they could use for live weight. So we averaged out their dress percentages which was about 57 to 59 percent became the $3.39 hanging. This does not include liver and kidneys which can be sold. There's a market for that. But this is hanging weight. I say hanging weight because if anybody has processed beef or pork that's the term used you don't actually hang these things. This is not on the table weight. Right. So this is yes after the awful has been removed the fur has been removed and the head has been removed this is sellable product. It does make the price calculation easier as you move up the chain because our cost of goods sold going into the business terminology or in our accounting our cost of goods was fixed at $3.39. This incentivized the farmer to bring us mature rabbits too. If they were bringing us rabbits that were over mature or under mature they had not filled out their bone weight sorry they had not filled out their bone structure yet they weren't going to make as much. They wanted to bring us mature rabbits. It actually worked out really really well it created a symbiotic relationship where the farmer was incentivized to bring us high yield rabbits. If they brought us rabbits that didn't yield well they didn't pay them well. So that's where we started out if you're wondering in terms of dollars what to expect that's where we started at $3.39 a pound hanging weight or dressed weight if we actually call it and at that rate according to the grant research that we did our farmers would break even at 125 friars a month. They'd break even. If we could move 125 friars by the way how many of you are currently growing rabbits or are familiar pretty familiar with rabbits or broilers or roasters right? We've developed an entirely friar market there's just not much of a market in the U.S. for the roasters or broilers which are more mature. Also your feed costs goes way way higher feed conversion ratio that everyone loves about rabbits is true up to about 14 weeks and then they start burning pellets like it's going on a style just to maintain weight. So this is all friars they break even there. Well sorry they would they'd make profit out of 226 friars a month but this would actually be valuable for them what our farmer said but the effort that I had to put into this you know some of the capital expenditure if I can move 200 friars a month I'll do this. And that netted for him about $4,000 a year in net profit and that's what he was saying obviously this isn't going to pay the mortgage but I mean he was a diversified farm he's got specialty crops he's got Berkshire hogs actually he was raising he's got grass fed meat he's got free range chickens he now grows for us quail, pheasant adding this into the mix of his diversified income on the farm he said if I can move 200 friars a month we'll do it. So that's what we found out we let the farmer dictate this. The problem is you don't move 200 friars a month. The problem is one month we may need 100 friars one month we may need I mean 300 is low we had there's a food convention in Indianapolis called Dig In Dig Indiana it's all local food they needed a thousand friars for this because it's this huge fair luckily they gave us the order in advance so we said these are going to come frozen and so we started building to it so one of the first challenges that came up was this issue the ebb and flow of the demand and mind you we had structured the business in such a way that this processing entity Meet the Rabbit, my company bought from the farmer so one solution to this if you are farmers is that you can go and you can pay the processing so you've paid for the cost of the processing process the product bring it back to your farm have it walk in or a chest freezer make sure that it's inspected by the appropriate boards of help so that you can store meat there and you can basically you manage your own expansion if you will and the ebb and flow of the production by storing your product there having an inventory selling through that inventory and that's just a game of trying to hit the middle that makes sense managing your inventory that way that's an option it's not the way we went but that's a possibility so you could do frozen storage in that way one thing I will say about the topic of fresh and frozen I got when I was doing this I got on the phone people have done this before and I got on the phone nobody by the way had done this in my market so it's not like I was ever talking to a competitor there's a lot of this going on in the coast I got on the phone with this guy who had run a ravetry in South Carolina and he was very very gracious to talk to me I should have written his name down because to this day I had no idea who it was I was like dialing numbers often that I just found on websites spent probably 5 or 10 minutes with him and one of the things he said to me in a 10 minute conversation like three times was get out of the fresh market he said run from fresh like it's the plague and I was like whatever all the chefs were telling me we needed fresh we want fresh we want fresh so I didn't miss this advice and we were having we had a fresh supply from about the first month the problem with fresh is rabbits do not have the same shelf life like a chicken or a pork or anything I mean you've got two to four weeks if you've got it in the refrigerator well there'd be you've got seven days with a rabbit before they start to smell they're not unsafe but our customers were not going to be happy with this so we were like racing the clock we'd have a fresh supply for like five days and then we're moving it into the freezer in order to sustain the shelf life we lost so much product to shrink it there was no way to sustain that and the very interesting thing that happened was I'm sorry I didn't have the whole question please write your question down because of the recording and holding questions in the end if you have questions we've read it down and I will be in time for questions what happened was our customers were saying we want fresh we've got to be fresh we've got to be fresh we only buy it at this time we came back and we said I'm sorry we're only going to be frozen they were like okay you know because guess what there's nobody else selling rabbits in Indiana so if you want rabbit on your menu you're buying it frozen and you're buying it from me so we ended up and skinned our knees there which would be entirely frozen that was a little deviation we're talking about how to manage this ebb and flow of supply and so we do freeze all of our product it helps us on the processing end being these you will the manufacturer of the food we freeze our inventory but we don't rack up like hundreds and hundreds and hundreds of inventory and so we are still burying our kill amounts week to week every Friday our kill floor manager tells our farmer we kill every Monday we still do how many to bring and I mean it could be 80 it could be 100 we're doing roughly right now 10 friars a month but we're up to in terms of our distribution so if you're growing rabbits though you know this is again not light beef okay so if I've got a fact how I can keep him probably a couple of months maybe even longer if I need to you know I can I've got a window of when I can bring him to slaughter if the market's just not quite there yet with rabbits you don't have okay it's a very very narrow window of time we'll talk about that in a minute we'll talk about the production stuff but the what you need is an expansion chamber and what we found was the not for human consumption market otherwise known as so if you are going to start a successful ravetry for human consumption you've got to find that secondary market for pet food talk to local zoos animal reserves I mean there are places around the animal rescue where these like wild crazy people have lions in their backyard kid you're not I grew up a mile away from one they got a few of meat and they're not shopping for grass fed beef they need something that they can feed them economically that gives you an expansion chamber and the expansion chamber is pretty easy now they don't pay nearly what we pay they're not going to pay you two dollars a pound of live meat they'll pay you about a dollar a pound dress weight but their dress includes quite a bit more you can skim through the nose they'll take head bone and all liver and kidneys so you're going to get you're going to yield more you're going to be talking more like 75% of the animals live weight and it's an expansion chamber it's a secondary market it's not where you're going to build your primary offer although you can but you need your secondary market the other benefit of this no need for that health inspection like I mentioned this is on farm processing so what happens is you've bred to roughly you want to try and hit about two or three hundred a month in terms of fryers so you've tried to cull that steady flow well we go lean for a couple of months and you're looking at fryers that are getting 13 weeks old you kill skin throw them in a trash bag and freeze them there's no health requirements for feeding lions or tigers there so you can do that on farm and manage your own it's heard that way alright couple other tips in terms of the farm that you need to know about we slow kill fast we slow kill fast this is second hand for me so I'm not the guy who's raising our rabbits but I'm talking with them quite a bit one of the things I hear a lot is actually help the profitability of our two farms that we buy from has been they mean as slow as possible actually because their highest cost input is guess what the pellets are rather expensive so they mean slow and they kill fast if a rabbit is 12 weeks old and we didn't tell them that Friday to bring it the next Monday to kill it at any cost like I mentioned the feed conversion ratio rapidly declines after 12 weeks if you can get your rabbits to market weight at 10 weeks so then you know that you've got a four and a half to five and a half pound fryer that's by the way what we target that way four and a half to five and a half pounds that's about where we get our best yields based off of what we want we want at least a two and a half to three pound fryer that we're delivering to our customers and our growers don't want to be feeding these rabbits expensive pellets when their feed conversion ratio is dropping off so the difference between a five and a half pound fryer and a six or a seven pound fryer is quite a bit of difference in terms of feed costs does that all make sense? okay so that's where we're targeting weaned slow feed the does really really really well so that you can move the pellets as late as possible and you'll have to work on that in terms of there's you can't get attached to these guys and when they're 10 or 11 weeks old you've got to be getting ready that if they're not ready to go and market eliminate them dispatch the animal put it in the freezer put that in the freezer for the next year until the zoo calls or until the arena contract comes around weaned slow kill fast make friends with the vet your second highest cost for these rabbits is going to be work out this was the the learning lesson that we got I mentioned our grower and actually we discovered this long after we had submitted our final report for SAIR so this isn't even in the report because we had hit 125 we were approaching where we were doing about 150 to 200 rabbits a month by the time we finished all of our research and stuff we reported back to SAIR we were doing well, the farmer's making what he said he wanted to be making we're almost there and we can see that we were going to get there everyone was happy, was going great counted a success, move on now we're doing 600 fryers a month now he's got a whole lot bigger ravetry and what he didn't know we didn't know is that the difference between raising 200 fryers a month and raising 600 fryers a month in terms of managing that herd and the ability that disease has to ravage your inventory is pretty high mainly respiratory distress mainly in these months you can't get quite the air flow in your barns you got to keep water heated things like that so as you are developing this talk to your local veterinarian I'm certain if you're raising livestock right now you've got a relationship with a vet find out if they know anything about rabbits and if they don't buy the guy a book because you are going to want somebody who can help you when you see a sniffle don't wait until one dies or anything like that because these things can get an eight week old that sneezes grab the hatchet put it in the freezer, get it out of your herd lessons learned next thing if you're wondering one of the things that comes up is breed a breed we raise and the person who knows the answer to that question is certain that they've got the right answer and everyone's got a different answer I've seen champagne to margins I've seen sattons I've seen all-tex I've seen New Zealand, Californians it's all across the board and we originally said we will only buy Californians and New Zealand that's a standard meat rabbit that's a meat pan, that's your basic and they are great feed conversion ratio great long loins okay eventually we learned that really what matters is not so much the breed although we don't want to be buying flimish giants or something like that so within reason what really matters is white which means no losing, no losing in reds we don't buy broken if there's black fur on it, we're not buying it this is our requirement now here's why how many of you have processed rabbits? I don't mean content so you know that the fur a lot of our standard operating procedures our SOP for the rabbit processing has to do with management of fur okay it's like dunk in water first and then we've got water there and it's because that stuff goes everywhere and so we do everything that we possibly can to keep the fur from making it under the finished product but guess what we will succeed 100% and white fur on white meat is invisible is a return product from a very angry customer there's hair in my food well there was hair in the other group too but you just didn't see it and when you threw it out the grill it got all burnt up that's why and it sounds very silly but that's a very important thing to do however if you farm rabbits you know that you're genetic you're going to get broken again secondary market you've got to have a secondary market because for human consumption you're not going to sell those broken unless I mean we've made some exceptions you know we've got like some spots in your paws or something like that and the paws come off early in the process anyway but by and large you do not want color satins have satin color for your little colors but that's okay a champagne color is okay you do not want a black or a red second thing regarding farming so I mentioned the breed even though everyone thinks that the breed is really really important not quite as important as the color we have a running joke and I got in trouble because I actually said this to a reporter one time and it went in front that's how the press works guys somebody asked me if they were free range and I said you know what we call free range rabbit these things I mean you can't you can't do that now there are some models I've read about and I've not used them and none of our farmers have used them you're basically they're small moving hudges you guys want to talk about them high labor input you've got to keep them covered though they have no way to defend themselves and they will die from fear too so even if you have them well covered but the coyote is right outside that cage that rabbit's going to die the whole and you don't have one in a cage we usually cage them by so you get six or seven kids together so it's too costly to do that it's also very labor intensive to move these rotate these things around and then get fresh grass and you know what I found was a whole lot easier just cutting the grass and bringing that to the rabbit so if you really want grass fed you want to have that kind of natural foliage going into the rabbit's diet which we recommend really good idea adding the rubbish it helps the rabbit to modify its own diet what it needs for its own health great idea cut the grass and bring it to it the second side of this is that everyone pictures free range having this meaning that it's happy animal you know roaming around the countryside except rabbits are they have agoraphobia they don't like wide open spaces they're not like chickens and cows and pigs they're like ooh wide open spaces if you hook a rabbit in this room and you're like here you go room to run you will find them in three minutes in the smallest corner which head down buried into a little cubby that's where they want to be so we use larger than normal cages we don't overpopulate the cages I don't want to be dismissive of the humane treatment of our animal we treat our animals but it's a difficult thing to educate the consumers that humane doesn't just mean turning the blues on the countryside when you're talking about an animal that likes to live and if you held a pet rabbit it crawls up your sleeve it puts its head down here they want to be in a cage they're not upset by this as long as they're not overpopulated as long as you on our farms anyway we found that we cage kids of a litter makes litter they will destroy each other if you do and we had one grower that started buying from one time his animal started showing up and a lot of them would have ears we stopped buying from them we were cageing them you're overpopulating them they gnaw each other's ears off so we stopped buying from them so don't get all cracked up about the production model of free-range when it comes to rabbits alright, let's talk about the second stage in this it has got to be probable for this to make any sense whatsoever and that's processing how many of you know of an inspected processing facility that will slaughter rabbits in Ohio? there are a few I've got my slides out of order but I've got a list of the ones in the state of Ohio that will do it if one of them is not nearby we can talk about this because in Indiana meet the rabbit on September 4th, 2012 conducted the first ever state inspected rabbit slaughter in Indiana previously there had been a USDA plant up in northern Indiana that had done some rabbit under USDA's inspection they no longer do it because the USDA has made it harder and harder and harder to do this to the degree that they were requiring a separate kill floor for any game than for non-game if you're not familiar with why this is such a problem it's because the USDA's body of regulations essentially they got too specific when they said instead of saying we're going to require inspection for meat they said we're going to require inspection for and listed what they defined as meat rabbit didn't make the cut this was back in the 17s nobody thought much of it at the time because nobody was eating really really meat and stuff like that it just didn't matter well then what happens when states start to build their own state regulations and Board of Health and stuff like that they go to the USDA they copy, they paste, they go into word find replace USDA with Board of Animal Health Indiana and that's it boom you got a Board of Animal Health regulations so they copy and paste and you can find this everywhere it's called an amenable species that's the problem the regulations are silent on it then you go over to what's called an Indiana anyways the retail food now I'm going to miss it retail food covers something like that and I'm certain you've got the same thing in Ohio you've got this everywhere which says in order to sell meat to the public and ask for inspection you've got the Board of Animal Health that says we don't rabbits not meat I don't know what you're talking about and you've got the retail code that says you have to have an inspection this was a problem so in the state of Indiana we were able to work with our state Board of Health and show them that we can pay an extra fee so we have to pay $24 an hour to have the processor there we have to pay extra to have the processor on the floor and they will inspect these rabbits under state inspection give us the state seal and now we're good to go now you heard me mention earlier that we distribute now from Chicago to Nashville what's the big deal when if you're doing beef right why do you want to go to a USDA plan over a state inspection plan cross state lines guess what when the USDA said you don't think rabbits means they said that that regulation doesn't apply to rabbits so what that means is with a state seal we can do whatever we want to this is the point in which I would like to tell you I am not an attorney and this should not be considered as legal advice but if you research it yourself you'll find out that's pretty much that's the loophole you get to follow USDA also charges an inspection fee on non-meanable species so when a USDA plant does do rabbit or elk or anything that's non-meanable species which you know if you ride your inspector they well I didn't say that out loud if you really sweet talk your inspector they'll finally let you do it even though they'll tell you that you're not allowed to you are but it's I believe $55 an hour for the inspection inspection fees usually less expensive ours in Indiana was $24 an hour $20 an hour here thank you $20 an hour on my mind I'm moving my business my profitability so you got a lower cost of inspection and yet you can now sell this across state lines provided there's reciprocity with those states which we checked I mean so that was one of the first calls we call Illinois where we're animal health hey we've got an Indiana insignia can we sell it yeah that's fine reciprocity that was actually rather easy so I would recommend looking at state-inspected facilities your costs are going to be lower you're going to find somebody that's more if they're not already doing rabbits they're more apt to be interested in another avenue for revenue like this mainly because how many of you know a state-inspected locker planner or kill floor that has closed in the last 10 years I mean there it's a hard business to stay competitive and you know why because they can't sell their products across state lines so they're looking for other ways to do revenue now that doesn't mean that they're eager to change and get new equipment and get new stuff you have to convince them of this this was probably the hardest part of my business I did not realize it would be finding the process it turned out to be an incredibly difficult part of the business and luckily I was about to be done when I met Adam Loody Loody meets Loody's butcher shops he has his own state-inspected facility and I contacted him and said if you want to do rabbits and this is what happened you'll probably hear this too if you're going to try and talk somebody into getting rabbits that isn't currently doing it no, you know, people ask us about that all the time but it's just not worth the time and I wrote back and I said well we're planning on doing 600 a month my phone ran they're used to hearing from somebody who just got back from a hunting trip with their nephew and they've got four cocktails in the bag or something like that or somebody's like well I've got 5 or 10 rabbits in the farmers market and it is not worth an inspector's time to do that it's usually to say minimums in Indiana they're only going to go for 2 hours minimum so there's $48 minimum on inspection so you're only going to spend 10 minutes and then according to Hassan plans you have to sanitize then start doing the work then sanitize again before you move to anything else so it just doesn't make sense it was the volume that made it make sense that was the biggest part of it we had to promise the volume we had to do that here's where we're at on price our processor which is actually me in partnership that's the level where my business is at if you will meet the rabbit buys some of the farms and then we send it upstream into the food supply chain so we as a processor mark up a wholesale about $2 a pound so we pay I mentioned earlier $3.39 a pound dressed weight and like I said it makes it really easy to do it, hard-cost and good we pay that to the grower after having processed we get the total dressed weight we sell it for $5.99 wholesale so we tax $2 a pound if you work that mat it's about $6 a head compare that to chickens and the usual kill fees for poultry and it's pretty high we've had people really call for that number one this includes a special inspection fee number two if I'm doing chickens I usually do it all day I have one set up in the morning one clean up in the evening if I'm doing rabbits we can do a rabbit a minute if you want some stats to go talk to a team of four, four person team on the kill floor can do a rabbit a minute 60 rabbits an hour we're done with our kill in two hours we've had to start adding quail and pheasant just to make use of that minimum 22 hour inspection time yeah it's expensive the nice part for us is it's not a price competitive market I mean it's I can mention about the fresh thing when our customer is like we want it in fresh but we can't buy it anywhere else so if we were to needle on this we can get down to $5.50 or $4.50 and it makes like a $0.40 or $0.30 on our actual wholesale price it's not that price sensitive of a market price so it's over respect what your processors have in this the risk that they have in this that they're next on the line if this new meat that they've never seen before makes somebody sick that's them not you and the farmer so respect what they've got on the line whatever they tell you it's going to cost it probably will be expensive but they need to clear quite a bit for their kill floor too also think about their opportunity cost I mean like I said a four person team in an hour so that's about $360 you know minus all their costs but their alternative is I mean I buy beef off the rail you know so I know it's a $125 kill fee so they can make $360 in an hour with a four person team and they can walk out there with a $22 $125 boom drop us to you there's $125 much easier to make money on some of the larger animals so we've got to really make this make sense for the processor to allocate that kill floor to a different animal you guys I did not do handouts and I apologize so I'm going to read these off if you want to know I have no idea where these are I'm from Indiana, I'm from the out of town Hickory Hills Meats Old Village Meats Stalins Meats Ebels Butcher Shop Dick's Packing and Pleasant Valley Poultry I'm assuming you guys if you recognize one of these you'll know where they are and if you don't recognize those names they're probably nowhere near you by the way I'm not guaranteeing that these guys are in the business of this this came from the Ohio State Board of Health it's not called FOA in Ohio it's called Meats and Poultry Inspection we call it BOA over in Indiana the Ohio Board of Animal Health and Inspection Division I emailed them in advance of this presentation and asked if they had anybody under state inspection that had that was inspected to do rapid in Indiana nobody ever was in Ohio you're already ahead of the game you got six of them all this means though is that on the books they legally can they've already passed inspection for it like I said I'm not guaranteeing that they are currently in the business but they could these guys thank you sugar-free East Central Ohio but like I mentioned if you are near somewhere that is not one of these it's not impossible for a state perspective plan to get there and we'd be willing to help we have a passive plan we have SOEs that are already prepared because that's the biggest challenge and what do we do so if you go to try and help your local butcher into doing this they're going to have resistance and you're going to need to know how to talk them into it one is it's going to be profitable say look I'll pay you six bucks ahead you can clear this amount of money second is I'll help you get there you know we can get asset plans and stuff like that and aren't that hard to develop third is the cost of the equipment are pretty low we spent about a thousand dollars totally on new equipment in an existing facility and that was something called the rabbit ringer if you're not found it on YouTube this guy built it for backyard butchering and it is he's like a freelance welder or whatever and he makes these things in his garage you can buy them for $200 online and ship them to you in about six weeks and they're great we use them for the dispatching and they're basically a little tiny avatars and then we got some special shears that sheared off the hind quarters cleanly to make that bone cut clean the hind hop because that's actually very important for blank presentation when you're selling to chefs so quickly the next thing we had to do was to get the retailers profitable this became a challenge we had to quickly pivot which is what we call in the business world the fancy word is pivot the real word is call and audible that didn't work, change the plan because originally we went to all the grocery stores and butcher shops if you're thinking human consumption that's where a lot of people think first I'm going to get my rabbit at the grocery store or at the butcher shop what we discovered is that to us to them this is weird that's what we discovered and weird means I want a chef to do it for me how many of you have ever eaten calamari cook calamari in your own kitchen exactly rabbits in the same category people will order it on a menu oh that's bizarre, that's unique I did not see that before I wonder what that tastes like, I'll order that nobody's going down the grocery aisle it's going to happen so we had to quickly change our market when we ended up with the food service the culinary as simultaneous to the local food movement is the culinary movement people are becoming foodies all these millennials out there looking for purpose in life, like chefs for whatever reason I can say that because I'm technically a millennial but I do not identify that but it's a developing industry in Indianapolis we're actually behind the time Cincinnati is a very very epicurious kind of a culture there's more around so we discovered our customers were going to be chefs they're going to be chefs we sell, I'd say about 90% of our friars go into food service which means when you're going out in marketing it actually makes it a little easier to sell because a chef represents the buying power of maybe 50 dinars or so so it's a wholesale data last and real quickly I mentioned the three prongs that we tackled in our seer current the one that we had forgotten was the distributor we talked about farm, processor, retailer kind of just overlooked the fact that I don't like driving the Nashville on a weekly basis with a truckload of dead rabbits so we had to find a distributor and they're out there they're easily accessible in the food service business than they are in the retail grocery business retail grocery is a discovery with another company that we recently started where we sell frozen foods in grocery stores that's a top business food service is a little easier to get into there are existing regional food service distributors that you can find they have fleets already on the road so they have existing customers fleets on the road it makes perfect sense for them they're already stopping at chef XYZ's kitchen to sell him his tomatoes and his salt and his napkins these guys sell, they're called broad liners sometimes they sell anything that can be used in a restaurant why not also drop off a case of rabbit we found that relationship was pretty easy to develop it's going to be an important relationship if you want to scale the business because otherwise you're doing a lot of deliveries it's not outside of the realm of possibility we were going for we had to sign distributors so that's really where it started it also made the accounting really easy because the one thing about chefs you could sell to the chefs and instead of selling to 50 consumers and sell to one chef these guys are heralded by accounting they go late on their invoices all the time do COD if you're going to sell distributors we go through distributors that's their problem we have one invoice it's simplifiability alright where do we start if you're going to start and you want to do this on your farm I'm going to tell you don't start by getting your breed stock don't start by this or that start by talking to your market find your secondary market find animal rescue shelters find zoos figure out if you can get a contract with Purina or be a supplier to some pet food company aggregator basically and then start talking to restaurant tours start talking to the catering people at universities especially private universities they run a lot of alumni meetings and things like that and those guys want to be treated well they want exotic foods they've actually been a very good customer of ours talk to the food service distributors develop a market first when you go to a processor you say I want you to retool and develop a new SOP start talking here and deal with the Board of Animal Health and get a new inspection process going if you can say because I already have customers ready to buy this that helps and then finally I don't mean to I hope this doesn't sound insulting but the growing of them is actually the easy part they really like rabbits so once you have sorry once you have demand and processing you can have supply ready to go in about 90 days what is a 30 day gestation 10 weeks to market alright questions yeah so the growing of them grows for us as I kind of alluded to his farms a very differentiated farm because they are at farmers markets it's actually called Eli Creek Farm they're in Connorsville they're in some of the Cincinnati markets as well because they're so close to Ohio they're right on the Ohio Indiana border the farmer's name is John Godard and what he does is that's a really good point we talked about the ebb and flow of our supply or of our demand so if we tell them on some Friday hey on Monday we only need 40 which is kind of hardly worth his trip to the plant he'll say that's fine I'm going to kill I'm going to kill Avi then and I'm going to take 40 back to my supply because he's in farmers markets so now he's got three outlets as a farm when you can start differentiating all of your outlets that's when you can really manage our herd well and not have to constantly be slowing down your breeding to try and react to a market 12 weeks from now that makes sense so keep steady breeding going ma'am over here you had a question earlier and I cut you off did I answer it already? I was going to ask you if the shelf life from pressure habits was 7 days back packed or just like a regular that was polygon paper not back packed we do just the polygon paper instead of the back because the back packing is difficult with the bones the bones on the hind quarters chefs like I said are our main customer one of the big things that's important to chef is plate presentation not just the taste but they want plate presentation so they'll a lot of times put these up almost like a rag of land where they've got that bone taken out of the hind quarter that's why we had to invest a special shear that would cut that bone clean we didn't have bone fragments or shards coming off so there wasn't a broken bone and they get a bone saw perfect I guess I was kind of surprised that in 12 weeks to a good shirt just because of our methods are amazing they just don't seem to mature at that age they don't seem to mature in 12 months so that's 16 weeks what's your life plan in 12 weeks? I'm not sure about life but fully grasp their moving symptoms reconversion is probably trailing off there in those last few weeks you might also want to look at what kind of feed you're using to the right person to do that but if you email me I can the farmer that we buy from is very very helpful he can be glad to share what kind of mix he uses but we actually some of ours are 10 weeks they're 5.5 pound live weight they dress it out around 3 pounds that's an alt text alt text, breed very expensive genetics if you want to know my favorite that's our best breed expensive genetics very fast to market awesome white it was developed in the University of Alabama in Texas what is alt text? ALTX there are now stable hybrids that makes sense you mentioned no colored fur does that mean you're no longer accepting californian stock or do they qualify as a white rabbit? they're qualified it's all on the head no right now this is such a new market there's not really differentiation other than local versus not local it's not so specialized like the beef market or the pork market the ubiquitous product and now you're going to differentiate based on breed our big differentiation is that these rabbits are 3 pounds dressed not the Chinese rabbits that are about a pound and a half dressed and if you want to know why that is it's because Chinese rabbits are grown for fur first meets a byproduct you've got most of your surface area at 8 weeks you get your meat underneath that fur in the last 4 they kill it at 8 take the fur and we'll sell this pound and a half staying in shipping on container ships over the US secondary market for pelts very very difficult to do reason being you've got to keep it in a refrigerated barn in order to get the bulk on their fur very costly we actually don't sell our pelts our pelts go to countless in order to get the right kind of a pelt you've got to keep it in a refrigerated barn 30 seconds breaking point on these beans 200 to 300 rabbits it doesn't make sense to have them is it hard to get people to keep their operation small and then get the rabbits to come to you to have more people raising your rabbits or do they just have to get crazy because you don't have enough people who will raise rabbits it was easier for we have one primary farmer that we go to he's like the top of the chain and he came for whatever reason supply us we've got a few backups the reason is because of all these secondary markets that have to exist we didn't aggregate those secondary markets so we were only one of them and so for one farmer it's a lot of work for him to develop a contract with Purina and to have a good presence in farmer markets so it just doubles that effort when you have to have a second farmer who's able to do that the third farmer and so on our secondary farmers are actually growing for show it's a satin, pure bread pedigree and they give us the ones that wouldn't show well but I mean if I were to buy them to show rabbits they would be $100 thank you guys


back to my channel so I am currently sitting on my table and I'm drinking a little bit of cold brew kind of taking a break about two weeks ago I put out a video that was a monthly food prep and you guys seem to really like that I know I enjoy that kind of inspiration because sometimes it's just nice to make up a month's worth of something and put it in the freezer and know that you can just grab it out and warm it up especially whenever they're really healthy options and you know that it's going to be a healthy meal for your family so pretty much what I think I've decided to do is actually do this about twice a month so roughly every two weeks and you know try to make something last you know if I'm making meatballs to put them in the freezer try to make it that it's enough for a month but obviously there's times that we would use something up before the month's over so I may end up making some things you know those every two weeks making them every time just depends on how fast we use up whatever I made the last time I just feel like having a designated day for meal prepping even if it's every other week just having one specific day where you're cooking all day you're making the mess at one time you're able to clean your kitchen up all at once just cuts down on a lot of work overall I actually started this video yesterday and never did an intro I just started out by making my yogurt and so many of you had asked for like more specific details on how I make my yogurt it's so easy like I bet it's like about five steps that you really need to make the yogurt and it's very very simple so I'm gonna be showing you that in this video and then I did some other things and I did some things this morning and now I'm about to go do some more things but I wanted to stop and actually make an intro for this so you guys aren't just starting in the middle of video if you're new here my name is Adeline and my husband and I have three little girls and we live in North Carolina and I do a lot of homemaking content and I'm a very do-it-yourself kind of person so I do a lot of home decor and motherhood tips and things like that just to hopefully inspire and motivate you so I'm almost finished with my cold brew and I may need to make another one because I still have a lot to get done yet today but I'm gonna go ahead and get this video started the last time I made yogurt in my pressure cooker so many of you asked for like a more detailed are you gonna help me okay a more detailed like description or instructions on how to do this it's so easy and I'm also gonna tell you kind of your alternate way to do it if you don't have a pressure cooker so basically the first thing you need to do is heat the milk up to 180 degrees so you will need something like this to tell you how hot it is no matter if it's in your pressure cooker or on the stove top so if you were doing on the stove top in a big pot you would just dump your milk in get it going and I'm gonna put the saute setting on my pressure cooker and get it up to 180 degrees careful don't dump it all the way in good job okay now get the other one open the lid while our milk is heating up what are we gonna do do you want to tell them yeah so today what did we do this morning you want to tell them what we did this morning yeah lots of local North Carolina strawberries here so we want to do some kind of shortbread type cupcakes to eat strawberries and shortcake so if you guys are new around here I'm very sugar conscious we don't eat a lot of sugar in our house so I find lots of alternatives and this is one of our favorite cake mixes it comes out so well they have a chocolate one as well and I'll link it below you can get it off of Amazon so Everly's gonna help me and we're gonna put these into silicone cupcakes so we just have little rounds that we can put eat strawberries on top of and eat it with milk right okay you help me out and we'll get it going so Everly and I just made a quick decision and what are we gonna add to the cake mix lemon oil we're gonna make it a lemon cake which I think will be really good with strawberries okay it's almost at 180 and I'm filling up a sink of ice water I just pull it out of here and you want to drop it down to a hundred and ten degrees whenever you are at this point and it's slowly dropping down to a hundred and ten degrees you'll see that there's kind of what they call a skin that gets created on top and you can just remove it it drops to a hundred and ten degrees you want to immediately pull it out of the ice water because you don't want it to drop any further than that and then you can put it back in your pressure cooker I will tell you in a second how to do it if you're just doing it in a pot and not in a pressure cooker so I did that and then I actually hit my yogurt setting here and just hit on and then it pretty much does the rest but one very important step that you need to do when you're making yogurt is you actually need yogurt from your last batch or you can buy yogurt if it's your first time around you just want to buy plain yogurt so you need about a fourth cup of it and then I take and ladle out a little bit of the milk to kind of bring that yogurt to temperature so we'll just put a little bit in a bowl here then you'll want to put the yogurt into the warm milk and I just kind of stir it into the milk before I dump it back in so basically though that yogurt has the cultures in it to culture the milk that you just cooked up so it's like your little starter so every time you make a batch you want to put aside about you know a fourth cup of yogurt just so that you have it for your next batch you'll dump it back in here it doesn't really matter if your pressure cooker is vented or unvented doesn't matter if your vent is open or closed I just put mine closed and then you just let it sit the eight hours on the yogurt setting and when the eight hours is up you will have an entire pressure cooker full of yogurt now I'm going to tell you what to do if you don't have a pressure cooker so you would put your pot in ice water once it hits a hundred and eighty degrees just like we did with this and then you'll pull it out as soon as it hits a hundred and ten and then you put the lid on your kettle and wrap it in a bath towel I know it sounds a little bit funny but wrap it in a bath towel and then you just stick it in your oven and that does a really good job I've made it that way before but that does a really great job at keeping the temperature where it needs to be and then again let it sit for you know eight to ten hours and check it and you should have yogurt that is perfect so you would do the same thing with mixing in your yogurt starter if you were doing in a kettle as well this kind of saves the whole mess of needing to wrap it up and keep it in a bath towel so it just keeps it the exact temperature it needs to be inside of here it's the next day and I just once the eight hours were up I actually didn't like it wasn't quite as thick as I wanted it to be so I left it go for another two hours in the pressure cooker you can kind of test it as you go but as you can see it's got a pretty good consistency my last batch was a little thicker than this but that's okay it can just be different every time so anyway so I will take out a little portion of this for my next batch and then here are the strawberries that were left from yesterday so I'm actually gonna throw those in this bowl and use my immersion blender and blend them up you could totally smash them up with a fork I just want them to be a little bit smoother and then I'm going to mix the yogurt in and then I'm gonna do my sweetener I think that it's better to mix the sweetener into the whole yogurt batch and then kind of taste as you go to see how much you want to add to it we're making now is a nut granola or more so a grain free granola so for the girls my biggest things I avoid is gluten and sugar and then for myself I obviously avoid gluten and sugar as well and then I also avoid a lot of dairy on my stomach just doesn't do well on it and one of the exceptions is grass fed butter that's something that I often seem to be okay with and so what we're gonna do is actually melt some peanut butter so this is a hundred percent peanut butter you can find it at Walmart and it's really really good you do have to stir it pretty well so I'm gonna do a fourth cup of peanut butter and a fourth cup of grass-fed butter in the microwave and kind of melt this down after about a minute in the microwave I just stirred this all together I put about two dropper fools of this vanilla stevia into it as well just to make it a little bit sweeter and then in here I have about two cups of shredded coconut two cups of slivered almonds a half cup of almond flour and then I would say roughly about a cup of roughly chopped pecans I just took my knife and chopped them up really well you want to have around five cups of whatever you're gonna put in here you could do any kinds of nuts and seeds and I am kind of winging this I have some idea I've made something like this before actually a few times but I'm trying a little bit different of an idea so you guys will see if it's a failure or success today this is something that I'm trying to get in the habit of making more regularly just because there's a lot of ways to hide little hidden things in these for my girls like vitamin C and things like that today I'm just doing a pretty simple recipe in fact a lot of times whenever I make gummies for them that's what we're making is gummies I actually make multiple flavors but today I'm just making one flavor so I get beef gelatin I actually get mine off of Amazon I will be sure to link up below and the molds are from Amazon I'll just link everything if you're interested in doing something like this so for every cup of hot water you have you want three tablespoons of gelatin beef gelatin has a lot of great health benefits and so it makes me really feel good that that's what the girls are eating so then today I'm also putting in some lemon essential oil and then I'm putting in a little bit of food coloring and I've gotten a lot of comments about me using food coloring and I know that not all of it is really great for you I'm actually looking to find a healthier alternative but most foods in the store already have food coloring and then they have sugar and then they have additives and then they have chemicals and just all of that kind of stuff so I feel good that they're eating a candy that doesn't have sugar in them and is a healthy gelatin option all of those things and yeah I might be putting some food coloring in but it's still better than a majority of the things that you would purchase at the store so all of that being said they're kids they want fun food and that's why I use food coloring now and then so I have two cups of water here so I'm gonna add six tablespoons of gelatin whisking as I go I love this little whisk for this purpose and then I'm going to add in some stevia and kind of taste it as I go also adding the lemon essential oil I'll kind of taste as I go once I feel like it tastes about right then I will put it into the molds and then I just throw mine in the freezer so they harden really fast if this part starts to gel up on you just pop it back in the microwave and you can kind of dissolve it again and then put ready for the next batch the granola is done and it smells and looks so the girls kept asking what smells so good and it smells like peanut butter in our house so delicious I can't wait to try a bowl of it you guys might remember in my last meal prep video I did a ton of freezer waffles and we actually still have some in the freezer chocolate chip ones were definitely the favorite of the girls and so that's the one I'll probably be remaking the next time I need to make them but today I'm going to make some mini muffins and I'm gonna be using a very similar method so when I made the waffles I actually used oatmeal and then I blended it with like eggs and other ingredients in my blender and made the waffle that way actually got the idea for this recipe off of Pinterest but then I did some of my own tweaking to it so I'll just tell you what I'm doing as I go along and we'll see how they turn out before we start the muffins the gummies are out and they are ready to be popped out so sometimes I forget about them a little bit too long and they get a little frosty on top it doesn't matter I just pop them out even if the frosty stays on them like that and just throw them in here and it quickly melts away and then you get gummies just like this so I'm gonna reload this before I start in on the muffins so I can keep this going here is everything I'm gonna put in the blender so it is two ripe bananas a cup of yogurt this is a sweetener called swerve you can get it at almost any grocery store but it's one-third cup of swerve you'll need two and a half cups of rolled oats two eggs one and a half teaspoons of baking powder and then half a teaspoon of baking soda and these are gonna get baked at 400 degrees for around like 18 to 20 minutes until they're completely baked through they are finished and these were a major score the girls are they each had one another begging for a second one and they are so good I have made quite a few like healthy style muffins trying to make them taste really good and to be quite honest I've kind of struggled with making really good muffins that have healthy ingredients and this one is so good this is by far the best recipe that I've ever made and I really think that the yogurt is what makes it taste so good it makes it just a great texture they're redense and super delicious so this will be an easy breakfast option for them in the morning and the next time I make these I probably will make a double batch the next thing I'm gonna prep is one of my favorite things and honestly I've been out of these for so long and I think about going to the freezer to grab one every couple days I'm like oh I need to make another batch of those so these are my cookie dough bites that are really healthy and they taste so good and I just keep them in the freezer and then whenever I want something sweet I just go ahead and grab some usually after dinner I'll have like one or two and it just kicks that craving but they're pretty healthy alright so you'll need a block of cream cheese if you're somebody that sensitive to dairy you may want to try out this cream cheese a lot of grocery stores carry it I actually get it at Target or Publix but it's Kite Hill cream cheese and it's made with almonds and then I have a stick of butter which is my grass-fed butter you'll need half a cup of peanut butter have a cup of stevia sweetened chocolate chip a third cup of swerve sweetener or you can just use sugar or you can use stevia whatever you want to use a teaspoon of vanilla a fourth teaspoon of salt you mix it all together and then I just use my cookie dough scoop and lay them out and put them in the freezer flash freeze them and then put them all into a container and put them back in the freezer and that's where I store them I am definitely exhausted and but all of it was so worth it because now I know I can go to the freezer and there's lots of frozen yogurt sticks and we've got some muffins that'll be quick for breakfast tomorrow morning and it just saves me so much extra effort for a majority of the time whenever I take these you know a couple days out of the months and do some ball cooking so if you guys like this style video please let me know in the comments don't forget to give this video a thumbs up and like I said any of the tools that I can I try to link below so that you guys can try out some of these things for yourself if you're new here I would love it if you joined my channel like I said I'm a mom of three and do a lot of home making and motherhood style content so if you are new here hit the subscribe button as always I hope you guys have a great day thank you so much for watching I'll see you in my next video


School is not just one experience, it's a lot and if I if I learned something in the past two years in Saxon is that doing extracurricular activities and being entrepreneurial, having passion for what you do, whatever it is what you do, following your heart, that gets you a job and that gets you somewhere. I'm Petra. I'm from Jordan. I work at UPX as a digital marketing consultant. Melissa, my colleague here, which is also from the Connect program, we were both in a competition for the Saxon Challenge Day and that happened once a year where businesses come and they propose problems and the students have to team up and to solve those problems. So we teamed up me and Melissa and two other people from Electrical Engineering to solve a problem for Dealer Direct which is a car company and what happened was the solution was an app so we took the solution of an app and we came to UPX just to get the pricing so we can deliver to the board when we go there that okay this is our suggestion and this is how much it costs to implement our suggestion. So we came here and William got to meet Melissa and then I was at that time working in another company in Rison so William decided to hire Melissa first and then after six seven months I was here too so that was we both got hired here just because we were part of that part of the team together first and second because we were part of the program in Saxon Connect and because we were trying extracurricular activities in Saxon like Saxon Challenge Day things that the Startup Center organizes where you get into more interaction and connection with other businesses especially in this region. School is not only a book school is an environment where you meet people you learn from people you don't really have to learn from a book but you learn from your fellow students you learn from your teacher you learn from your mentors from other people working staff workers in your university or your school so school is not just one experience it's a lot


Two people break all over That is actually a work of art As you guys can imagine I was absurdly excited with this card drop for those of you who haven't been keeping up Madden has a new promo called Aka it's basically legendary players who had a really cool nickname beast mode Nigerian nightmare Magatron now the massive catch for these cards is they start the game with their superstar X-Factor activated if you saw my beast mode video it was broken if you saw my Nigeria nightmare video It was even more broken and that was with a hidden ability really ability nobody uses and Magatron Believe it or not gets double me the most broken ability that has ever been in Madden ever since he was introduced to Madden 20 It is caused balancing problems and quite frankly EA doesn't give a shit and neither do I I Love this now just to put things in perspective here Magatron had freight train a Koya had vanguard those cards were so absurdly dominant that it wasn't fair and they were each 400,000 coins Magatron's absolute cheapest is 1.1 million and to upgrade him to the maximum you have to also buy the 88 and the 83 This is a 1.4 million coin card point being it's probably even more broken and honestly take the X-Factor out of it He's got by far the best stats and size of any wide receiver in the game probably for the next month 91 speed the fastest wide receiver in the game. He's also six foot five two thirty six That's a small the end ninety four jump to put that in perspective Simian rice one of the best add rushers of all time was six foot five 268 pounds. This is a wide receiver. Yeah, 94 spec catch 94 deep route run because basically all you're gonna do with this Magatron if you're throwing drags and hitches to Magatron Don't talk to me low-key. He actually has really good physical stats, too Like 78 run block is super good for a wide receiver. His truck is 88. He also has 87 step arm He's just so so so good. I miss Magatron man as a Lions fan He retired too early, but playing for the Detroit Lions will do that to you Fun fact Barry Sanders and Magatron both retired at the age of 30 when they both clearly could have played many more years Of high-quality football, but I respect their decision and you know what I get to play with you and Madden anyway So cares this first upgrade gives him a discounted wide receiver apprentice. I won't be using that anyway It's this that I like if you add that 200k card the 88 overall you get one Deep-out elite and one AP mid-in elite deep-out elite is one of the best abilities in this entire game And you get plus one medium route running his ability double me Megatron. No way. No way. No way It's only three AP Marsha Lynch's ability was five AP Now a cool. Yes was one, but double me is so broken. I can't believe it's only three I can't believe it's only three AP now The other thing to know is these X factors charge up they get used up and then they cool down if that makes sense for three Consequent it plays it will be on then for nine consecutive plays It'll be off and then three consecutive plays will be on again.  So I feel like that doesn't make a whole lot of sense Honestly, I'm gonna give him bulldozer under most circumstances I would never waste three AP on bulldozer on a wide receiver But I think it will be hilarious as shit to throw like a dig or a slant and then just truck the linebacker in the middle Also have a super exciting new sponsor today. It's air up Now it doesn't take a rocket scientist to tell you that drinking water is very healthy But what the rocket scientists haven't figured out is that drinking water sucks It does not taste good and there's tons of additives you can put in water to make it taste good But those add calories and sugar stuff. That's not healthy air up solves all of that. Let's unbox first Okay So here's how it works when you sip water from the air up bottle You simultaneously take a little scent from one of their flavor pots like these guys right here This is perceived by your brain as flavor. So your water tastes way better Except you're not literally adding anything to it. This visual is gonna help you. Okay ready That's just good old-fashioned science right there. I've got the blueberry pot on it right now Taste test good, but I know that there's literally nothing extra in the water. It's kind of crazy actually You get the idea. This is air up amazing new way to stay hydrated I'm so excited to partner with them as always. There's a link in the top of the description and enjoy the rest of the video So josh Allen running gun recuperation identifier and megatron with double me recuperation bulldozer deep out elite and we have the 88 overall version of the nigerian nightmare He was amazing. So happy to see him again. Uh and the rest of squad is pretty standard. There we go Mark Andrews solid online not incredible. I really like the defense on this account. Ronnie lots awesome Also looks like megatron is my kicker turner. So you only get three plays to double me, right? I'm scared the kick returns gonna waste one. It was good on marshawn lynch, but double me doesn't help you break tackles So let's just throw night heines in here and make sure megatron isn't wasting any reps out there. All right boys We're officially ready. Let's hop in. I gotta sneeze. I need to see this top three first hold it in Michael vick ocho sinko gilmore dude. There's a guy who could get a card ocho sinko He could get an aka card for sure.  Hey, all we got to focus on right now is getting crazy yards of megatron on absolutely shitting on this guy early int no Jalen ramsey pitch it back because I know this is cheesing, but I want megatron yards, right? And actually it's not even cheesing I want the space for double me to activate properly.  That's what i'm gonna go for here Let's see a polymolago swim high ball back shoulder I'm gonna send mark angers across the user's face So hopefully he commits to that and then I'll have a little oh, that's that's big.  Come on Unfortunately, you didn't send enough you only sent four guys. I found your mistake. You were supposed to send five one more One more I got greedy. I got greedy. I got greedy. I got greedy.  Let's go half back Oh my god, it was criminally close to that. I do not like delpit. Guy does not animate. It's just clamp Oh right side There we go, baby. All right, megatron has no ability now.  I have heard that this corner strike route is a crazy good man beater Let's see if that is the case.   Let's go Oh, they're jumped or something.    All right, so the number to beat is 57.9 Fantasy points for megatron. That's what we're going for here every single reception is a point Oh, it's good to know that I have two additional fantasy points right now. Thanks to my two point conversion right here You want to throw right here? Let's go. There's delpit.  I'm gonna throw the check down because he's literally peeling off He's literally just be lining to megatron. There we go. Hi ball megatron back shoulder. Oh Damn it. I was scared of that. Honestly.  I literally deserve everything. Where's his user? Where's his user? He's not co-holicum.  That's so trash. How is that even possible? No lie. Maybe maybe double me isn't as broken as I thought it was I'm gonna run the exact same play. I'm gonna throw a bomb this time though.  I am gonna look for this corner strike route here. Nah, he sees it Stepping up wait Playmaker.   I did not mean to die though Do it, buddy. Do it, buddy Damn these throws are really difficult. I'm not even getting like a chance. What are you running?  There's no way you can do it this many times.   Lagerious need literally owns me Well, this isn't getting any better.  He's got beast mode the limited lamar dave kasper Megatron Larry wow, this is squad I got everything over here. Hey Bruce Smith. All right. I'm gonna go on Dave kasper Yep. Yep. Yep. No way All right, whatever. Hey take your points. All right. Let's try megatron in this corner route That's looks like single coverage me. He should catch that pa x cross post. Oh my god.  Come on megatron Oh, that's kind of what I expect like megatron goes up for it. We don't catch it. That's okay But at least I didn't get mossed on trying to disguise exactly what we're doing as best we can there goes the nigeria nightmare We're going with the whip route There he is beautiful route megatron. Look at that game playing. Oh wait I wanted to use bulldozer, but I couldn't animate. I got a little stuck Oh, that's a cover too. Wait a second outside released Bad ball bad ball. I have to throw that so much earlier. What did he do out of this last time? He ran the ball out of this. He did a high back dive right. Oh, he went left this time the same thing Nobody's got the patience to run the ball if you're getting flattened like that. Oh the deep one Nice breakup. Oh, we can't pitch in it.  We're back in it boys. All right. Let's go.  Let's go. Let's go megatron. Let's go megatron You know what I gotta switch on to my wide receiver make the plane nasty.   He's a user d-line wait for the cut. There it is beauty go up go up Call it up right now. Let's go. I'm going megatron.  Oh my god. He's there. I think oh, no, he's not I gotta make a big play He had about five 49ers back there Casper Yep I'm gonna bait it. I'm gonna bait it with Harrison Smith.  Hey, he's doing the same silly. I'm doing it. Talk to me. Let's go. I'm doing this I don't care.    I'm doing it Yes That might have been a bad ball josh allen I really don't know how he caught me megatron over the middle give me the bruiser give me the bruiser not bruiser bulldozer Whatever, let's go megatron. Nice megatron. So oh press cover me again. You didn't learn your lesson Just kidding. He learned his lesson. Oh What? What that was so open. Who is that over there?  But whatever. I did it. Do I smell a zone coverage? This slant is so money Snap the ball press B ready go Talk to me Epic that's why I never use the middle line back right middle line back. That's madden logic for you only safeties will jump for that ball Talk to me ball. Don't lie, baby. Don't lie.  I'm doing it Give him the high ball Goal! God don't hit orange justice. He just ruined it, man. Yeah, you were honest something so well God, he really has some faith in mccallister over there Come on. Well one more megatron. You want one more fade row? Is that what you said? One more fade I feel like we've been running the same thing. Won't it stop working? Whatever all right stats receiving megatron has 11 receptions 191 yards and two touchdowns That's 11 points 19 is 30 two touchdowns is 12 42 and the two-point aversion is 44 megatron has 44 fantasy points right now gotta be 57.9.  I just rank commit. I'm actually not even that upset about that at all I only don't care because I need to break this record. Let's try this post route though. It's a route I never use Oh Jesus what look at how far he's off this whip is gonna kill him Uh, didn't work, but a great catch and a great broken tackle that corner out is a strong strong corner out And I believe in megatron more than anybody. Let's go megatron. Oh, we kind of got bumped. I don't know I don't know. He was so open. I just got screamered on halfback. He's got nothing. He's got nothing Bruce Smith, here we go. I'm gonna trust the megatron. I'm just gonna throw it this time I don't care how I don't care how hot the heat is. I'm throwing it Big boy, big boy. Wait for it. There he is. There he is Hard cut. Let's go. You think you can stop this? Wait for him cut trust believe. I believe Come on megatron 15 receptions 235 yards.  Let's go big boy Let's get weird with it. Let's go right over the middle.  I haven't even used bulldozer. Oh, I'm so disappointed megatron whip route wait for it Oh, he fell over get off megatron finish the Have you ever seen that before?  I'm going right at him. I'm throwing a fade in the middle of the field All right, that's pretty good play All right, that's pretty good play. There's a flag You can't stop it without cheating, huh? Here's what we're gonna do.  No Oh my god, I don't have clock. He called the timeout. Wait, what?  Damn it. He's leaving the middle, bro Oh wait Ah, it was triple covering megatron by the end 17 receptions 252 yards So off the dome 17 receptions 17 points 25 So he's at 42.2 two touchdowns moves him to 56.2 Wait, no, I'm off by 1.6 points 1.7. I'm off by 1.7 points. That's one catch seven yards So my opinion after all of it megatron beast some of the sickest card art I've ever seen but 1.1 mil It's not it for me, man. All right boys. Thank you for watching as always I'll see you the next one can't wait for more a k a players to drop to just keep dropping these heaters And I'll see you in the next one