And when I was setting up my cookers at home, I kind of worked backwards.  What do I like to eat? Work backwards from there to optimize your setup for that. And I really like doing, I like doing grilled chicken and smoked ribs. The way we do ribs and chicken here is we'll use that Piedmont sauce, which is a mix of the ketchup and the vinegar. But when you cook it right, it really glazes up and makes a real sweet, real tangy product. You're listening to Barbell Logic, brought to you by Barbell Logic Online Coaching, where each week we take a systematic walk through strength training and the refining power of voluntary hardship. You're listening to the Barbell Logic podcast. I am here this morning with my good buddy and block coach, Cameron Cox. Welcome to the show, sir. What's going on, Matt? What's going on, y'all? Cameron is in Charleston, South Carolina. And we are here, I want to be very sensitive to the fact that it is tough times in America right now. It's tough times everywhere. It has been a crazy, rough year. And I just want to have a fun show and we're going to talk about barbecue today because barbecue's fun and it brings people together. And my experience with barbecue is it's one of those things that it doesn't matter what your background is or what your demographic is or I love that barbecue brings communities together. And that doesn't mean that barbecue can save the world. It's not the point of the show. The point of the show is that barbecue's fun and it's not stressful. It's not supposed to be stressful. If it is, you're doing it wrong. And I love it because I got a Carolina boy and for those of you guys that don't know I was raised in Memphis. And the one thing that we can kind of have fun John about a little bit is the different styles of barbecue across the United States. And so, you know, most people wherever they're from and the barbecue they were raised eating is the barbecue that they think is best. Which is great. I want everybody to think that. I actually don't know that I have a favorite style. I really like all the styles and there are times when I'm in the mood for all of them but I don't want to get ahead of myself. Again, thanks for being on the show.  You're not a pro chef. You just love to barbecue. Well, I spent several years cooking professionally. I never made it. I never made it to full blown chef but I would say I'm not a pit master but I'm at least a staff sergeant. I love it. So yeah, I cook professionally for several years. My family works in the restaurant business. I have an uncle who was a chef. I have cousins that work in restaurants. So I went to UNC Wilmington and got my degree and basically Parks and Rec because they had a little bit of a hospitality focus in that. So after college I went and cooked in restaurants for several years before getting into coaching. So I got a little bit of background and experience. Yeah. What, you're from your Carolina boy, born and raised your whole life. You've always been in Carolina. So I'm from Charlotte. My dad and his family, the Cox family are from outside of Charlotte and Union County. They can trace their family farming roots in North Carolina back to the 1700s. Wow. And then my mom, she's from the mountains of North Carolina. So a lot of folks from Charlotte, like kids my age or people my age now, their parents moved from other places for work and for banking and things like that. But I'm some of the few that are like from there but from there, from there. Yeah, multi-generational from there. So let's start with like with Carolina style barbecue. What makes Carolina style barbecue different than some of the other styles? Memphis style, Texas style, Kansas City style barbecue. What are some of the things that sort of make Carolina barbecue stand out as Carolina? Well, the thing about barbecue is it's very, it's very regional and it was a food born out of necessity. Right? So people use what they had in North Carolina and in the Carolinas, literally hundreds of years ago, they had pigs and then they had to cook it with, you know, depending on the region, you had hickory or you had oak. So the thing here is whole hog barbecue. I have never personally cooked a whole hog but I've talked to plenty of, to some good folks who have. And when you cut out, so you go to the grocery store and you buy a Boston butt or you buy a picnic shoulder or some ribs, they're good cuts but some of them are more leaner than others, some of them are fattier than others. And when you cook the whole hog, you basically have all of that stuff works together and comes together in the different fat contents of the different cuts work together to create one great product. Yeah, I love it. You can imagine the size of a smoker or a grill that you would have to have for a whole hog. It's a pit, that's why that old, like when I think of Carolina barbecue, I think of whole hog pit style barbecue. It's often a, and it may not be literally a big barbecue pit hole in the ground, although it often is. Sometimes it's just a giant, you know, it's that guys that are really into Carolina barbecue also get very creative with their smokers, right? So you see these guys taking these giant 50 gallon drum barrels, cut them in half.  An adult pig. That's right. You're not just putting a rack of ribs on the thing. And you know, now everything's popular everywhere but it's not uncommon. Like we've seen a cooker pull behind a trailer. We've seen these things, but you know, you ought to think back several decades ago that may not have been prevalent or very known. Sure. You know, unless you were from that area or unless you had just seen somebody that had done that because the restaurant business hasn't always been what it's been and just things haven't been always been available. My grandfather, my dad's dad, they grew up farming and have been farming in North Carolina for centuries. But my dad told me that his grandfather, he said, I don't know if he was the first one to make one but he had to have been.  But, you know, cause he knew how to weld and all that stuff, but he took all that stuff, you know, built a smoker, built a cooker and made it into a trailer. And they would go from Monroe outside of Charlotte all the way across town with the pig cooking on the back and they'd take it from NASCAR races. He said the state troopers would pull them over cause they'd smell it and they'd pull them over. Man, what y'all got going on back here? And they were just excited to see it cause back then nobody had seen anything like that. Sure, sure. They don't know if they, you know, if he's like, I don't know if he made it but he had to have been one of the first ones. So one interesting thing is you use the term cooker. Is cooker the typical vernacular in the Carolinas for a smoker or is it kind of used interchangeably? I might, that just might be something for me. Well, I don't know. I would call it, I don't, the short answer, I don't know. They might be, might be a cooker, might be a smoker. Okay. Yeah, I mean, I've heard the term cooker before but I think at least in the Midwest it's typically gonna be called a smoker. And then of course there's all kinds of different smokers and you've got the offset smokers like you see, you know, you'll see in like Texas barbecue a lot of times you've got the kind of the stack smokers which is what I use. You've got the like the big green egg type porcelain type smokers which are almost like cheating, even more so like cheating. You've got the pellet smokers, that's true cheating. It makes great barbecue, it's delicious but there's not a lot of, it's pretty passive. It's not very active barbecue. That's the oven with a little smoke box on it. That's right. And the nicer they get, the more you can just let the computer, the software cook the thing, right? Cause you can just set it to now I wanted it 225 or I wanted it 250 or whatever it is you're smoking and you'd be like, that's it and we're gonna do it for that long. So it's almost like cooking. It's like smoking with a sous vide, like just set the temperature and let the, which I love a sous vide, but I upgraded to a Weber Rocky Mountain. I think it's called a, I think it's called Rocky Mountain Smoker. No, is that right? No, dude. It's kind of like a, it's like an over under type of deal. Yeah, so it's a, and I, and it works great. And it was, I got it on my Amazon a few years ago and it's, it will hold at 225, anywhere from 225 to 275 where I want it. And I can, I can hone it in at one of those 225 or 250 or 285 depending on what I'm smoking. It'll hold for about 10 hours and I don't have to touch the thing. Like once I load it with charcoal and wood. You don't have to feed it? I don't have to feed it. And I was using an offset smoker and the story behind that is my wife offered, we had a family get married in our church a few years ago and kind of a, kind of a lower socioeconomic, economic family and they, and they were trying to figure out the, their reception and the bride's brother was gonna, was gonna, I think smoke meat or barbecue for everybody. And then that fell through like a week before the wedding and they were freaking out.    I was like, babe, I have one offsets. I can't, I can't smoke. So, so I put out this all call for everybody in church to bring me all the smokers that they had. And I set them all up in my driveway and opened up my garage doors and had them in my garage. And so then I got to test out all these smokers and this Weber, the guy came and set up the Weber and he's like, I ought to be back in 10 hours.  By the way, that's what, when you say pork butt, that's actually a pork shoulder. I don't know why it's Boston butt, same thing, right? It's a, those are all interchangeable terms and it's basically what you make pulled pork out of. And so of course we had, I don't have any idea, 40 of those or something that we had bought at Sam's. And he set this thing up and he's like, I ought to be back in 10 hours. And I said, what do I need to do to it? You know, he's like, nothing. I said, what do you mean? He said, nothing, you're done. He's like, it'll be just fine. He's like, I mean, if you want to open it up every once in a while and spritz the pork butt, but outside of that, you don't need to feed it. And I was like, holy. So, you know, then every 40 minutes, I'm loading in post oak. We're in Missouri, so we use a lot of post oak here, which is not a great flavoring wood, but it works real well. And I'm loading post oak in every 40 minutes.  Yeah, I've got an offset smoker. It's a nice one. I've had it for 10 years and it's still rocking and rolling, but it's the same thing. You gotta, it's a lot of work to get it going and keep it going. That's right. That's right. So I change. So the other thing I think about Carolina barbecue for me is the sauce. And if I say this, you're like, not that ain't right. Tell me, it's totally okay. But my perception, I have been, I've traveled certainly all over the United States and I love barbecue. I love it. One of the reasons I love is because it feels like it's the oldest way to cook. You're cooking meat over a fire. You're like from the earliest of humanity had to be doing this, right? Like that's how we cook meat over an open fire. So I just love the different flavors and tastes of like the different regions of the United States. When I think of Carolina barbecue, I think of mustard and vinegar. I think of a vinegary, very vinegary mustardy sauce that's almost used like a mop sauce on that whole hog and pork, right? So whole hog pit barbecue with like a mustard very vinegary pungent mustardy sauce. Is that fair? So Carolina, obviously you've got two Carolinas. Yes. North Carolina is a very unique state because it's got three regions. It's got the coastal region, the Piedmont in the middle and then the mountains to the west. South Carolina is just not as complex but in its barbecue, we'll get back to it in a minute. Eastern North Carolina, that's going to be your vinegar base. So if you go somewhere and you get pulled pork, they're going to serve you, it's basically going to be vinegars and pepper, right? It's going to be some type of vinegar, water, peppers and you know, jazzed up from there. But that's basically it. And that's really great because pulled pork itself has a lot, I mean pork is a fatty meat. All barbecues got fat in it. But what that vinegar sauce does is it helps to cut some of that fat and balance it out without overpowering the taste of the meat. That's right. Then you get into the middle of North Carolina, you got the Piedmont and then you kind of get your sauces that are going to be, have some vinegar and some ketchup. And so they'll kind of a mix between the two. Then the further west you get, the more ketchup in the sauce you get, the thicker and the heavier the sauces I don't get. Okay, that makes sense. And South Carolina is where the mustard comes from. And I didn't know this till this morning. I trained a guy, he used to be the head of the North Carolina Pork Association. So he passed this along. So he knows, he's the man I asked him this morning. He said, well, the, the, and I just figured the South Carolina thing was they just liked mustard or something. So that's what they went with. But actually it's from the German immigrants that that comes from. Huh. So that's how they got mustard in there, barbecue sauce. Cause again, barbecue is very regional. So wherever you came from, and whatever you got, when you get there, that's what your barbecue is going to be. That's right. So just to give a quick overview. And again, if your perception is different, tell me, these are my thoughts about the other major regions in the US just when you're thinking about big picture, a 30,000 foot view, Texas barbecue. And specifically we're talking about South Texas, Austin, Hill country, like that. It's mostly beef and it's salt and pepper. And that's it. Like it's, it's meat. It's, you know, it's beef brisket, beef, ribs, it's, and it's salt and pepper. That's, that's it. Every once in a while, I throw a little bit of paprika in there and it's only for color. It's not like paprika that has hardly any taste. It's just to give it a little bit of red tint, but it's mostly salt and pepper. Kansas City barbecue is very sweet, very molasses, heavy, sweet barbecue sauce. Kansas City barbecue could be beef or pork, but tends to be more pork with very, very sweet, heavy barbecue sauce. I like it. It's my least favorite. I'll tell you this. I, the thing that makes Kansas City, my favorite thing about Kansas City barbecue is they do burnt ends. So they, if you, if you get a brisket, you've got the flat end, the flat side, and you got the point. And the flat is the lean. It's very lean. And there's, there's kind of a fat pocket running between those two, those two muscles. And of course, there's quite a bit of fat around the outside of it. So you trim the big, heavy pieces of it. And then if you cook it low and slow, like you're supposed to in barbecue, that thin layer of fat, as you've trimmed down, it renders down. So part of the, part of the art of cooking something like a brisket is to trim the correct amount of fat off of it.   What can, what most, what most places do that cook brisket is they just cook a whole brisket and they slice the thing up. In, in Texas, they'll often ask you, you want dry or moist? And what they're asking you is, and so dry, nobody actually likes dry barbecue and it's not actually supposed to be dry, but dry or moist like brisket, dry comes from the flat and moist comes from the point. In Kansas City, they take the, the point that's the fatter portion of it, they cook it often with the entire brisket together, the whole brisket together, then they separate those muscles. They'll often chop that point up into, into like one inch square chunks and put it back on the smoker and double smoke it a second time and then it's called burnt ends.  It'll kind of give it this yum, charred taste. And then they, and then they just soak that stuff in heavy molasses barbecue sauce. And then for me, the last place that I really love barbecue is where my love of barbecue came from because it's where I grew up is Memphis. And Memphis is pork ribs with dry rub. Now, again, it'll, that's confusing for people because they'll be like, well, I don't want my ribs dry. Well, nobody wants ribs dry. You don't understand.  They put a dry rub, lots of paprika and a heavily flavored paprika, onion powder, garlic powder, salt, pepper, and they make this, and they make this rub and they rub it into the meat. That, you know, they pull that silver skin off of the ribs, they rub it into the meat, they put it on the smoker and then they'll use a mop sauce, which is actually very similar to a Carolina vinegary. It's mostly vinegar with a little bit of mustard. Sometimes it's apple cider vinegar, but a lot of times it's just white vinegar and mustard and they'll whip it up and they'll use literally those little baby mops and they'll dip it in there and they'll mop it on the ribs while they're smoking ribs. And so I got my love from Memphis barbecue and specifically from the old original corkies and the old original rendezvous is where I went. But as I've traveled around, I've come to love all types of barbecue. And if I'm honest, I think my favorite's Carolina. I love Carolina pork. I love that tangy vinegary sauce. I love both it. I like it with mustard and without mustard. It kind of depends on the meat, whether I'm eating beef or pork or whatnot. I love it. I just love barbecue. It's good, man. You know, the pulled pork is obviously like the classic product. But my favorite I really like to do, and when I was setting up my cook at my cookers at home, I kind of worked backwards.  What do I like to eat? Work backwards from there to optimize your setup for that. And I really like doing grilled chicken and smoked ribs. And the difference is when you do pulled pork, you're using that moppy vinegar sauce. But when you do, the way we do ribs and chicken here is we'll use that Piedmont sauce, which is a mix of the ketchup and the vinegar. But when you cook it right, it really glazes up and makes a real sweet, real tangy product. Yeah, so you, I think we can say this, we'll tease it out. So your last name's Cox, Cameron Cox, great name, strong name, right? You've got your logo for your gym and your training, and it's like this, it's this big strong cock.  And so you've got this, and so you've got Cox sauce. That's right. And it's in beta test mode, and I've got to beta test it, and it's freaking amazing. Here's what I love about Cox sauce. And I would, first off, if I didn't like Cox sauce, you wouldn't be on the show, because I'm not gonna lie and say that I like it when I don't. It is the perfect combination of tomato, ketchupy, vinegary, and so it gives it this tangy awesome, and a little bit of sweet, but not like molasses sweet, just a little bit of it. I used it last night, I sent you a picture, I smoked two rabbits last night, and I did the glaze with Cox sauce, and it was so good, it was so good. It's like smoking a chicken, rabbits a lot like chicken, you know, if you do it right. It's a lean meat, you gotta learn how to keep it, you gotta smoke it at the right temperature, you gotta keep it moist so it doesn't dry out, you gotta put the sauce on at the right time, we don't put the sauce on in the beginning cause there's enough sugar in it, it'll burn, right? So you put it on there towards the end so it glazes out awesome, and then you just put a little fresh mop of it, just as I'm taking it off the thing, so there's some kind of delicious wet barbecue sauce on it as well. That's how I do it, is that how you do your chicken? That's how I do it, you know, depending on if you're cooking bone in chicken like you should be, right? Bone in chicken takes about an hour on the grill that last 15, 20 minutes, you start brushing it on. I like to do a double coat cause it'll get you a nice little double glaze on there. But it's good stuff, it's an old recipe, it's my grandpa's recipe, and nobody, and you know, every one of the family has it, but nobody ever makes it cause it's a pain in the butt to make.  And every time I would eat grilled chicken or barbecue after that, it was always just a let down or just almost as good, but it was never like that. So once we had to close the gym, we started cooking again. Yeah, that's good. So yeah, so what is your handle on Instagram? Cause you can, you post a lot of this stuff when you're making a new batch of this stuff, you'll do it in your stories, sometimes you'll do it in your main feed. What is your, what's your handle? So my personal account is coach cam 843. And then my business account is Cox Barbell 843. Which one is the one that you do more? I'm sure I follow both and so I see them both, but which one is the one that has the barbecue sauce stuff on it more often? That's my, that's coach cam 843. Okay, coach cam 843. And it's awesome.  And you're actually pushing to try to get this stuff where you can actually produce it and sell it commercially. That's right. So right now your, your friends are beta testing, which is, it's a great thing to beta test. By the way, I'm open to beta testing any foods, whiskey, if you started distillery and you need somebody to take, like any of that stuff, I'm happy to try it and give you a full review cause I do love this stuff. I love what you said though about the chicken. You know, what's interesting is barbecue, the downsides for us as lifters, especially this time of year is we're going over like, nobody wants to be fat. Everybody wants to put on as much muscle as they can. Barbecue is traditionally very fatty meat, right? And barbecue traditionally also doesn't waste any part of the animal. So that we, you kind of eat everything. The thing I love about barbecue chicken and I, and rabbit, but I can't imagine that lots of our listeners are going to be in a smoking rabbit, but is that chicken's pretty lean and you can still get, I mean, it's, it's sort of the best of both worlds. You get the, the awesomeness of smoked meat and how wonderful it is. And you get that beautiful barbecue glaze, but the meat is still pretty lean and it works with your nutrition plan.   So that that chicken works pretty good. I have, I found this almost on accident.  That's cheating. But those are, those are for, those are for function, not for, not for enjoyment. That's right. It's like by way protein. But you can get whole bone in chicken breasts and you can cook them, you know, indirect and they'll usually take an hour. Sometimes they'll take two, but if you cook them skin side up and just let them go that whole time indirect over the charcoal. So when you take it out and let it cool down a little bit, it'll pull apart like shredded chicken. Yeah.  So you've got smoked, pulled, lean chicken. Yeah. That's good. I love it. And it's, it makes your, it makes making gains a lot easier if your food tastes good and you enjoy eating it. Yeah. That's the hard thing with the breast. It's a good way to cook that. But let's be honest, thigh meat, that's where it's at. 100%. That's the best meat on the chicken. 100%. Give me that thigh meat all day long. Actually, it's the same thing with the rabbit I had last night. The rabbit's really got like tenderloin, like a loin, it's actually the loin. So it's like it's erector muscles or the main piece is a meat. And then it really has a tenderloin as well. So like what is the so as? It's always interesting when you chop it up animals. I think about how similar the muscles are to humans.  That's what, you know, that's what it is. And so it's interesting to, so I cut, I try to stay real lean and I gave my wife and I what is essentially the white meat on a rabbit. And I gave my daughters the quarters. So I gave them the both a hind quarter and a front quarter. And so, and they were eating it. Well, I cooked two rabbits. And so I gave, so I still had four quarters left. And I got done eating my white meat and I thought, man, I'm going to try one of these like thigh meat on the, on the rabbit bro. It was so good. It was so, it was, it rabbits weird because it's so much like chicken. It's real lean, but it's got, if it's done right. And you know, ours is, we get ours from like an ethically raised. It's not, they're not wild game rabbit. They're raised in a, in an organic local, you know, it's part of our CSA. Gosh, the meat is sweet all by itself. It's real interesting to eat sweet. Lean rabbit. I was about to say, man, where are you getting these rabbits from? It sounds like you got a good, good supply there. Yeah, we got to hook up. I got to hook up. It's, yeah, we've got a local place here. It's called Green Thicket. Shout out to them. Green Thicket Farms. They deliver to us. So we've been part of CSAs for years. So if you guys don't know what that is, it's a community supported agriculture. What you essentially are doing is, it's like you're buying stock or equity in the, in the farm at the beginning of the season. So at the beginning of the season, you'll pay, you know, depending on what they're bringing several hundred dollars or whatever. And then they deliver, you know, veggies or whatever the CSA delivers. And it's awesome. So you can get fresh local veggies. And we've done that for years. Well, a few years ago we found out there was a CSA and it was like a meat CSA. And it's chicken and eggs and tons of pork and lamb and rabbit. It's never beef. Beef's easy in Missouri. Everybody just buys a side of beef, you know? It's just because there's beef everywhere here. So, so you don't really, you don't, you don't get beef at CSAs because it's, it's weird. Plus everybody fight over the good cuts of meat, you know? So with this, it's awesome. Cause you get, yeah, we get rabbit and lamb and tons of pork, pork sides, pork belly. Again, love smoking that stuff. And I think I've got a way to smoke a lot of that stuff. I'll put that stuff on a grate. You smoke it long enough. I'm interested. I would love to know the nutritional difference in pork side or pork belly or hog jowl that smoked versus one that's fried up in a cast iron skillet. Right.  Now I know it's not actually lean meat.  But my guess is that it is way leaner than what it is if you fried up a side of bacon in a cast iron skillet. And it's lean enough, you know? It's lean enough.  That's right. All right. So you've got your sauce that you use at the end.  And I do too. I love it too. I've been trying, by the way, I've been trying to convince Cameron to take his base version and add mustard to it and make a mustard one and then also do one a spicy version of cock sauce. I want a spicy, a mustard and an original. I still think I'd like the original the best so I'm not saying that because I think it's amazing. There's just times where I want mustard on something. Like I pulled pork, I want mustard on a pulled pork sandwich, a mustardy sort of sauce. Whereas, obviously I wouldn't want it on like the rabbit or the chicken, that would get weird. So I don't want that stuff. Let me ask you this. What are you putting on your meat before it goes out on the grill? Do you put anything on it? Salt and pepper, you got a dry rub you put on that stuff? It's going to be at least salt and pepper. I really like, and it's super easy, it's kind of cheating. I really like the Tony, I don't know how you say this last name, Tony. That's right, Tony's is good. And you can make, you can use just that. I like to kind of spice it up a little bit. If I'm doing low and slow, no direct heat, I'll do like one part Tony's, one part brown sugar and then add, you know, garlic, onion powder, all the paprika, all the regular, all the normal stuff that you would add to a rub. But half Tony's, half sugar, and then have some, just your normal spices on top of that, that makes it pretty good.  I do similar stuff. I love Tony Chattery's. It's a little spicier than my wife and kids like to eat. And I love spice. I'm like, I'm one of those guys, give me the habanero, man, it's worth it. And I love the flavor of habanero. Like, yes, it will set my face on fire. And I'll eventually be like, man, I'm crying and I can't go pee for four hours because I'm afraid to touch anything below the belt. But it's, I want the spice. But my, I love that Tony Chattery's, but for my wife and kids, I end up doing a similar thing, but I'll use a combination usually of lourries with that, which again is kind of cheating. Lourries just basic seasoning salt. And I'll usually add some of my own onion and garlic.  So it gives it that red tint, which is nice. I'll put more coarse kosher salt on it because the lourries doesn't have anything coarse. I want some coarse salt on it, maybe a little more pepper. And then I like Stubbs brand dry rub and they've got different, they've got beef, they've got poultry, they've got the different kind. And I really like that for a light dry rub. I don't put much on it if I'm gonna sauce it, right? So if I'm gonna, so whereas if I'm gonna smoke a turkey, which actually would be great with sauce, I just never put sauce on a turkey on Thanksgiving time, I'll do a bigger, I'll do a bigger dry rub on a turkey because a lot of times I don't sauce it. How to sauce it this year?  Well, when the coronavirus started popping off and everybody was buying up all the meat in the stores, I happened to go to the store one day and all they had out was a bunch of T-bones and turkeys. So that's what we got. So I got a bunch of T-bones and like three turkeys. So I had never smoked a turkey. I had always done them in the oven. Yeah. That's how my, I was taught to do it. But I did it on the smoker and we just seized it, rubbing it down. Did you like it? Yeah, it was good. Because it's a bigger bird and the meat is a little bit darker and you've got the fat from the skin, the dark meat, the thighs and the legs, it pulls apart just like pork with. Yeah, agreed. It's delicious. The dark meat on the turkey is awesome.  You can also obviously do injections, which is, I don't do that often. It also feels a little bit light cheating, but it's probably just fine to throw some injectable butter in there. But so little PEDs for the turkey is what it is. It's 100%. You put some sage and some butter in there. That's why I like doing the offset smokers with birds. Because with the offset, you're gonna have the part that's closest to the firebox is hotter. That's right. And then the part further away that's cooler. So you put your dark meat facing the firebox and you put your breast facing away. So the breast stays a little bit cooler, cooks a little bit slower and that's how you even that out. That's good. Do you have any resources that you've used over the years that you would recommend to any of our people like, hey, here's a great place to learn about this stuff?  Yeah, that's right.  He was the expert on cooking and grilling chicken. And that was obviously back before YouTube and stuff existed like that. So my dad learned from watching him and learning from him. So my grandpa passed that to my father and then my dad passed it on to me and that's when I learned. But of course, now you go on and you watch YouTube but all the stuff that we watched in the good YouTube that you read in books was stuff that I had already learned firsthand. That's right. Come and pass down the family. Yeah, that's good. That's good. I have read, again, I'm the same way, like I got into barbecue years ago, there's a guy, his name I think it's Steven Raichline or Raichlin, if you look him up, he's got a bunch of good barbecue. He's got like the barbecue Bible and stuff. And I like it because he does, he, what I like about his stuff is he explores the entire world of barbecue, not just the United States. So you get into like the cool like jerk Caribbean barbecue and you get into like African barbecue or Haitian barbecue. And man, there's some super cool stuff that, you know, Middle Eastern barbecue where they use yogurt or kefir type to marinate the meat. That's another thing that I love. I love marinating chicken meat in yogurt, in Greek yogurt. It's awesome. You do that for like 12 hours and then you hit it with that dry rub. Oh, it makes it so much more moist. So that's a great book to kind of learn about stuff all over the United, the world. I've never heard of doing that, but I'll have to look, I'll have to look into it. Dude, it's a great, and then it just makes it nice for, it's like the tangy lacto fermentation acid that breaks down the meat a little bit and it allows the rub to stay on a little bit better and it just, it works awesome. I love it. So I read his Franklin who's got Franklin's barbecue in Austin which is probably the most famous place in the United States at this point. He has a great YouTube channel and he also has a great book. And the book's cool because he kind of tells his story of, he's not formally training into this stuff. And listen, at this point, even he would tell you, like everybody lines up at Franklin's, I actually think they burned down a couple months ago. I don't know if they're up and running again, but I guess that's a danger when you got all those smokers going is that eventually the place burns down. That's a risk we'll have to take, man. That's right, that's right. So people will line up and wait for five, six, seven hours for barbecue. I don't know that there's any barbecue in the world that I want to stand outside in Austin in 110 degree heat to eat. And he would tell you the same thing, but it's kind of got this cult like following at this point. The guy does know his stuff and he tells, he's got a kind of a great semi-autobiography in there about how he started just cooking for his neighbors and like more neighbors start showing up. And how terrible he was in the beginning and they just kind of figured out brisket. But if you want to learn about very standard Texas barbecue and that's kind of what I like about that standard Texas barbecue is my least favorite barbecue. But I also think it's often, it's sort of like the novice linear progression of barbecue because it's just salt and pepper and you can't hide anything with spices and sauces. You got to learn how to cook the way it's the meat's supposed to be cooked because it's all about the meat. And so it's a very pure form of barbecue. And then from there, once you kind of get the handle on things, then it's fun to start playing around with those dry rubs and those sauces afterwards. And so it's like, I love it. I love going to a barbecue joint, especially Midwest. I don't know how many places are like this outside the Midwest that they will feature. You'll sit down and there will be seven barbecue sauces at your table for all the different regions so that you can get your meat and it'll usually have a dry rub on it. Usually it doesn't have sauce on it when they're smoking it. But then you can try all these different styles so you can figure out, do I like the more sweet molasses? Do I like the more vinegar? Do I like the more mustard? Like, do I like it spicy? And then sometimes you get some really crazy stuff. You get coffee barbecue sauce and blueberry barbecue sauce. And those can be fun to try as well, so. I'm old school.  They're only open like Tuesday through Thursday. They open at 11 until they sell out, which is at like 12, 30. That's right.  That's right. You know, they're only open these like mysterious hours a few days a week.  The best places look awful. It does, and they got, you know, they'll serve like two meats, two sides in a roll. That's right.  Or just white bread sometimes. And just crush it, yeah. That's right. You know, whatever, they got like four items on the menu and they're just moving the lines. I love that too. And I've always liked less choice, not more choice for stuff. I think we give people like decision fatigue. Oh, I gotta decide. Like I got, there's nine meats to choose from. And there's 10 sauces and there's 12 sides. Like, hey, listen, figure out what you do awesome. And you do that and stick with that. And then you crush everybody at that thing. That's right. And so that's a good way to do it. Hey, I noticed you cook a lot of beer can chicken. Is that your standard for you? I've actually never cooked a beer can chicken. Oh, I thought you took a picture of that the other day. I've got a good little network. I have a client that I used to train who also is a professional photographer for Netflix. So he's like the man. Nice. He also has, is very pretty good on the grill. And so like anytime he cooked something and then post a picture of it, it's just like great A. So that was there. They were sharing his picture. Right. They took a local, you know, the local thing here in Charleston is like super popular, local this and that, but they did a local brewery with, and then they did that with the beer can chicken. But it turned look tasty. It did look tasty. I've had those before. If I could just, I just need to get the beer more in the breast. My only thing is like, it's not that I, you know, who knows if maybe it steams it up better and I think it does those beer cans. I've never had it. I, I've never done it. I'm sure it's good. I'm sure it tastes good. Agreed. I'm kind of skeptical of any new cooking method. Right. Fire has been mastered. That's right. It's like lifting. You can make amazing progress with just the most basic approach. Anytime something gets, gets kind of fancified, it's like, all right, we'll see. That's right. Yeah, I agree. I agree. That's good. All right, man. I appreciate the conversation. Hey, listen, you guys, it's summer.  Next time you cook some barbecue, buy some extra meat and invite the neighbors over. Right? That's it. It's one of the best things to do to bring communities together. It doesn't matter. It doesn't matter what your demographic is. It doesn't matter what your religious background is. It doesn't matter what your political affiliation is. Everybody loves barbecue, right? Unless your neighbor's a vegan and then, you know, smoke veggies are good too. I like smoking veggies, all right? Throw some onions and some, and some carrots and some asparagus and some squash on there. Summer squash is good on that smoker, but now I love it because barbecue is just a thing that seems to bring communities together. And so, dude, thanks for coming and having a fun conversation with me today. Matt, I appreciate you having me, man. Any day we get to talk about cooking house a good day. That's right. By the way, if you don't know about Cameron Cox, Cameron is, he is probably, well, he definitely has the biggest quads on staff. That's right. He's got the biggest thighs and he has the best mustache. He has what I would explain his goatee. You've got really, it's a giant goatee and giant mustache. It looks like you are in, like, 1885 Kentucky. It's Charleston, man. That's a Charleston look. It is now. I love it.  We're gonna get that thing up and running. Maybe if you're lucky, you can become friends with Cameron and he'll let you beta test a little bit. But I'm excited to see that out on the market soon, for sure. Yeah, man. Well, Matt, I appreciate you having me on the show. It's been great. Thank you, brother. We'll talk soon. Thank you guys for listening. If you love the show, give us a five-star review. Again, best thing we can do is have great conversations with good people and just enjoy the value in our humanity. Man, everybody has something to bring to the table. I love it. And what better time to have a good conversation with good people than doing it over eating some dirty barbecue ribs or chicken or pulled pork. Thanks for listening and we'll see you in a couple of days.


Hey, this is Brett and this 2020 Ford F-250 Crew Cab Long Box XLT FX4 is stock number 14071Z. I am here at Summit Automotive in Fond du Lac, Wisconsin, you're new and used heavy duty truck headquarters this 2020 Ford F-250 has the 6.7 liter power stroke diesel engine. It puts out 475 horsepower and 1,050 foot-pounds of torque, it's paired up with a 10-speed automatic transmission. This truck has been fully safety and inspected by our service shop has a fresh oil and filter change all the fluids have been checked and topped off it has four brand new tires and it is 100% ready to go. I'm going to go all the way around in this video inside underneath, start it up and take a look on the hood to give you the most accurate representation possible. If you like the video you can subscribe to my YouTube channel which is youtube.com slash Summit Auto click the bell notifications to get updates on the videos I do each and every day as well as having access to one of the largest catalogs of vehicle walk-arounds on YouTube. This one comes with the 18-inch chrome alloy wheels, there's no chips or anything on there they're in really nice shape and it has brand new Kumho Krugin LT27570 R18 tires. We put these on in our safety inspection, they still have the little wear knobs on them. Frame and underbody is in exceptionally nice clean condition this is a I believe a two owner truck out of California. Front fender is in excellent shape, magnetic is the color I shoot all my videos in 4K so turn those HD capabilities on. Front bumper is in excellent condition no dents or dings on there you get the factory fog lights the chrome tow hooks and the chrome trimmed grille this one also has the chrome package which gives you the chrome trim mirrors and exhaust. The hood is in fantastic condition I didn't see any dents or dings on there and the passenger side front fender is in excellent shape as well. Passengers side front wheel no major scuffs or scrapes and as you go down this side one second I want to show you that magnetic metallic because it's got a lot of metal flake to it one of my favorite grays on the Ford vehicles and as you go down this side take note of how clean that body is how reflective and mirror like that paint is I take these HD videos so if you're far away or even if you're close by just cannot make the trip down but you're still interested in purchasing the truck you can see the truck hear the truck and of confidence in the vehicle that you're looking at before you can get here so when you do get here there's absolutely no surprises and you can make a smart and informed buying decision from where you're at now if this video helps you make that buying decision let your salesmen know that you saw the video that it was helpful and that Brett sent you then I can continue making these videos for our great customers all over the United States each and every day comes with a nice factory chrome step bars back tires are brand new as well this back wheel no major scuffs or scrapes or chips you get the camper package with this one with the anti sway bar right there frame and underbody is very very clean has all the remaining factory exhaust it hasn't been altered in any way looks really good and the lower rockers are in fantastic condition as well this one also has the FX for off-road suspension package you get the decals right there this one has the chrome tipped exhaust coming around to the back of the vehicle the rear bumper is in great shape no dense or dings in there it does have the backup parking sensors full towing package which includes a receiver hitch four pin and seven pin wiring the tailgate is in fantastic condition as well this one does have the tailgate step assist comes with a spring and bedliner LED bed lighting and side box tie-downs and turn these lights on with the buttons right there with the button right there and then that spring and bedliner goes on to the tailgate and there's your tailgate step assist that shuts nice and solidly and to go down the driver side just as clean as that passenger side no major dents or dings on the box paint is in very nice shape and for full disclosure this back wheel is in excellent condition as well down the rest of the side the truck doors and cab all look really good this one has the telescopic tow mirrors they have blind spot monitoring built-in directional signals the chrome trim on the back they power fold in they power telescope out and I'll show you how that works in a minute and this one has the driver side door code entry we do have the code for this truck if you ever want to figure out what your code is for your 17 to 22 super duty in the upper right hand part of screen got videos showing you how to find that back seats are in fantastic condition you get the latch child safety system for any child car seats you may have power sliding rear window with the built-in rear defrost once again no rips no tears back here looks really good you get the storage area back here as well this is collapsible so you can put it down like so all weather I think it's a weather tech floor mat back here nice option to have as a USB in a USB C 110 volt 400 watt max plug-in and a 12 volt PowerPoint very clean back here seats go down like so headliner is in nice condition as well and you do get the child safety locks on the back doors inside and bottoms of the doors all look fantastic too show you the VIN sticker here no Canadian trucks here tire and loading information sticker inside the XLT package gives you the gray cloth interior you get the bucket seats in the front both these front seats are heated you get a power driver seat no rips no tears on those seats smells very clean inside this truck I don't think it's ever been smoked in you get weather tech floor mats in the front power pedals auto headlamps tilt telescopic steering wheel LED side lights on the mirrors power windows locks and mirrors and like I said power folding mirrors I always like showing both sides that you know that both sides are working properly and then they do power telescope out and in out and in will hop inside check out the miles the radio and everything that this truck has to offer on the interior can see that this one has 21,513 miles you do get the digital speedometer on their compass display instrument cluster is very nice and clean comes with the multifunction steering wheel cruise controls and information center controls on the left Bluetooth and audio controls on the right steering wheel is in really nice shape very little wear on there comes with that shifter for your 10 speed automatic transmission with the optional tap shift this one also has the sync eight inch radio it does have the factory navigation system there is highway 41 which is right next to us so that is working nicely you get M FM and there you go and Sirius XM radio capabilities on here as well as Bluetooth capabilities you have all your different apps on here and then you had these apps forward pass connect android auto apple car play where you can project your cell phone to screen can also check out your cargo cam right there lane departure warning downhill sys control this is your hazard lights stability control on your factory exhaust break down here are your more tactile volume tune and climate controls including your tour turned out four wheel drive your factory brake controller heated seat buttons and your normal climates there USB USB see this one has two cup holders and my magic trick is right there four cup holders back the two 12 volt power point 110 volt 400 watt plug-in dual glove boxes and the passenger side format and seat are in excellent conditional rips no tears on there once again smells very clean inside this truck I don't think it's ever been smoked in and that headliner is in fantastic condition you get six auxiliary outfit switches map lights up there we'll start it up and take a look under the hood windshield looks really good too starts right up no check engine lights or anything like that I would personally like to thank you for checking out the video today and hopefully from this HD video you've been able to verify the quality condition options and of course cleanliness of this truck all the way around inside and out looks really good oh there are LED side lights and under the hood we have the 6.7 liter power stroke diesel engine engine makes very clean runs very smooth once again this truck has been fully safe even inspect by our service shop has a fresh oil and filter change all the fluids have been checked and topped off this truck is 100% ready to go shocks are doing a nice job holding that hood up there is the emissions sticker and I would highly recommend this truck for my quality and condition standpoint I'd ship this one back to California Texas New York Florida wherever whoever's gonna get this truck's gonna be really happy with it for brand-new tires and to see more pictures of this truck or one of our 550 new and used cars trucks sdbs mini vans wranglers half tons three quarter tons one tons you name it we got to go to the website right there summon auto.com full pictures and descriptions of every single vehicle all at summon auto.com and for like check out more HD videos you go to youtube.com slash summon auto click the bell notifications get updates on the videos I do each and every day as well as having access one of the largest catalogs of vehicle and heavy-duty truck walkarounds on YouTube 8,000 videos and counting fact in a second you will see link to subscribe to my YouTube channel the upper left a link to more F 250 videos have done in the upper right link to this vehicle on a website and lower left and a link to one of our latest YouTube videos in lower right click those check us out we're super excited to help you with this ultra clean 2020 Ford F 250 crew cab long box XLT FX4 in magnetic grey metallic thanks again for checking out the video remember to like subscribe and share on the YouTube channel I really appreciate it thanks again


People today in Gaza are in constant fear of violent death and they fear of losing everything they possess in one minute. We have a 120 strong team based in Gaza working round the clock and committed to make a real difference for the people in need. We have of course scaled up our operations just to name a few. On the medical front we have been coordinating over the past days the movement of ambulances of the Palestine Red Crescent Society across the Gaza Strip. Let us not forget that the Palestine Red Crescent volunteers have been able to treat more than 70% of the people wounded recently. We have already facilitated the transfer of 12 truckloads of medical supplies that are badly needed in the hospitals in Gaza. Our technicians and engineers were also very active in the field of water supply, repairing pipes, networks, installations and able to restore water supply in entire neighborhoods. This is an important priority for us. Hundreds of thousands of people have lost direct access to water supply. More than 2,000 houses were damaged partially or completely and our teams are distributing kits for families to help them improve their sheltering conditions. Gaza should not be taken in isolation. The situation in the West Bank is extremely tense. There are humanitarian needs there and the rockets are still falling on Israel. An important share of our work is to support the activities of the Palestine Red Crescent Society and Maghenda Vidadom whose volunteers are coping with extremely difficult conditions on the ground. Every civilian wounded or killed is one too many. The way hostilities are conducted is a major concern for the ICRC. We have identified our contact with the parties to the conflict and based on very concrete incidents on the ground, we are reminding them of their responsibilities under international humanitarian law. We know that civilians pay the highest price for the conflict but our realistic aim is to reduce the level of the suffering wherever and whenever we can in real time. Without your help, we are not in a position to help the hundreds of thousands of people in Gaza in dire need of our help. In July, we were short of 16.4 million Swiss francs. We need this amount urgently to be able to pursue our operation and even if the conflict stops tomorrow, the humanitarian needs are immense. Our assessment is that with the new ground military operation, the humanitarian needs will be under rise and unfortunately civilians will pay a higher cost of all this and we will have to scale up again our humanitarian response. So in short, we need your support and we thank you very much for this.


Do you want to learn how to trade stocks and cryptocurrency? Join our community of traders, go to richpakesdaily.com and find the next 10-Bagger. Hi, how's everybody doing today? I'm your host Rich here on behalf of Rich TV Live with our very special guest, Adam Sigaleski, the CEO of Binovi Technologies Corp. How are you doing today, Adam? Good, Rich. Nice to meet you and happy to be here. Pleasure having you on the show. Thank you for being with us today. Very excited to learn more about your company and have our community learn more about your company as well. Why don't you tell us a little bit about yourself and how you got involved with Binovi? Yeah, as an entrepreneur, you're always looking for opportunities. You're trying to solve problems and my son had a binocular vision issue. He wasn't reading. We identified there was an opportunity to obviously fix that vision problem. We went through that entire process. We met with doctors. We had exams. We went through therapy and it was only through completing vision therapy that we got to a spot where we said, hey, there's a massive opportunity here to fix millions and millions of people. How do we address this problem and how do we solve this problem? Really, this whole Binovi founding this company started with the personal development of ours and luckily I ran into some very brilliant entrepreneurs that had been trying to crack this nut since the 1970s. We bought a few companies that had technology that we were able to improve and now we can measure and quantify vision performance off the tools that we've built. This has been a journey of ours that started in a personal issue that we've been able to solve and now we're just trying to get that out to the people. That sounds great. Well, I'm glad that you're finding something that's helping your son. That's very important. We always think when you have a want, that's one thing, but when you have a need, that's another and when you have someone so close to you like your son that has a problem with his vision and you create a solution, to me that's a huge breakthrough. So congratulations that you're able to find this and now you're able to share it with the world. Now, Adam, can you go through how Binovi has developed breakthrough vision based neuro technology which can help improve millions of lives? Yeah. So what we did is we followed on the research that's been going on for almost 100 years. Our brain is controlling every component of our body. We have muscles on either side of the eyeballs that control how we see, how we perceive information. And over the last decade, maybe 15 years, we know neuroplasticity exists. We know we can change the brain. We can open up new pathways. So really what we're trying to do is find all the original ways that we can improve the visual system and now we apply that to physical technologies. So we know everything in the tech world has improved drastically, whether it's Apple having developed all of these fantastic devices or augmented reality that's coming to the forefront now. We basically use every mechanism possible to change how we move our visual system and how we grow our visual system. And then we use the tools to measure improvement in that visual system. So we've developed software exercise routines. We've partnered with optometrists around the world, bringing the world experts onto an app to be able to train patients remotely. Now we're applying remote training and remote teaching to that platform. We've created content that we sell to our provider network that has top experts around the world teaching other professionals how to change the visual system. And most importantly, we've manufactured hardware that now is used across highest levels of sports down to the very early stage education and learning. So we're using software, we're using hardware, and we're trying to take existing techniques that have been around and leveraging the power of the brain to empower how we can change that visual system and how we can see the world differently, how we can learn to read, how we can learn to perform better as humans. And even if we're dealing with top athletes that are looking for a 5% difference or a 10% difference or we're looking at children that need complete redevelopment of their visual pathways, we see results continuously at probably 95, 96% success rates. And ultimately, this therapy is sticky. It works. Once you've done it for a certain amount of time, you don't need to go back and redo it. There's no regression. We actually see significant developments and those developments stick long term. I love technology and I love disruptive technology. Can you explain to the viewers how Banovi is already being used and you mentioned a little bit by top professional sports teams? Yeah, I mean, we've done baseball camps with some of the top baseball teams.   So most probably the most significant thing, you know, in the sporting world has been the realization that we can fix concussions and the visual system is tied to concussions. Most importantly, a lot of research has come out over the last few years that training the visual system before a concussion happens allows you to then measure what changes happened during a concussion and also decrease the recovery time and decrease the impact of a concussion. So now that that story has become mainstream, a lot of, you know, top universities are conducting research on concussion and vision. And they always kind of fall back on core vision training technology, which is the Benovia platform. So, you know, we've gotten top MMA fighters using our tech, we've got, you know, boxers, it's pretty much across every sport. And you'll see some news of some new teams using our technology here coming shortly as well. Yeah, you spent you mentioned news. Can you talk a little bit about the news that Benovia is completing an acquisition of Samurai Motion? Yeah, Samurai Motion is actually owns the CAVT technology, which is a vision rehabilitation platform. We've recently made a push to get our technology into early education. We think the real large opportunity, given the research that's happened and given how young students develop, our big opportunity is to really get our technology into schools. And, you know, we've brought some high profile people recently to help on that mission. And this acquisition really saves us about a year and a half. We value the acquisition, you know, the opportunity cost of this to be about four and a half million dollars. If we were to go and develop this, the amount of time and money it would take to develop these techniques, you know, would obviously slow down our development of this education plan. And what we're trying to do now is streamline our athletic offering that has been our core offering for the last couple of years and open up an educational platform that gets, you know, kindergarten, more like grade one and two students using our technology. And what you'll see is you'll see some news here in the short term as to how we're rolling out that plan in schools across Canada, specifically with a study that's coming together. And what we're trying to do is demonstrate that by training the visual system in these early years, you actually can change when and how people develop the reading skills that they need for life. And there's a tremendous amount of research that has confirmed that if you don't read by grade three, your probability of finishing high school is quite low. And the economic impact in Canada right now of kids that don't graduate high school or have what we call learning issues. That's about a $700 billion cost economic cost right now in the government. So if we can then demonstrate that our technology increases the percentage of readers by grade three, we're actually impacting high school graduations, we're impacting how much income you're going to earn in your life. And for the government's perspective, we're, you know, we're augmenting how much you're going to pay in taxes across your lifetime and support the economy with the work that you do. So it's a very important mission that we're on. You know, we recently brought in Terry Booth as an executive chairman, and Dr. Sandra Stoddard, who is an educational psychologist out of Edmonton. High profile people that are on a mission to help us get this into the schools and demonstrate to the governments that it's very simple to integrate this technology. There's been decades of research to support vision training and anything we can do to improve outcomes for children and reading. It's the most important skill that we have, you know, growing up in school and developing. So we're very excited about it. You'll see a lot of news coming out on that in the short term, but ultimately that's our that's our big, big picture opportunity. So you did talk about it a little bit. My next question is the education market. You've touched on a little bit, how it's even bigger and how can you tell us a little bit about how Benovi has positioned itself to take advantage of this $341 billion market? Yeah. Well, first step was we recently lost about a year ago, we lost our chief scientist, Dr. Solomon Super. And we, he was, you know, one of the original founders of the company and the tremendous work over his career for early education. And he always felt education was the greatest opportunity for changing vision and changing lives. We then appointed Dr. Leonard Press, who is probably the expert in both documenting and writing about the subject matter to fixing and working with children who are struggling with reading from an early age. And again, probably the most knowledgeable person on the planet with respect to how vision therapy can be used to impact early education. So we brought him in as our chief scientific officer. We brought in Sandra Stoddard, who is outside of the optometry world and in the education space. And what we're doing is combining all the years of research that we've done in vision therapy and setting up a targeted plan to roll this out into a few schools to start with as a pilot study. And ultimately, that is what's going to set the stage for demonstrating to the government that we can change outcomes and we can very cost-effectively help these children remotely. COVID has created a unique scenario there where it's a little bit more complicated to get into the schools in the short term, but at the same time schools are looking for technology solutions that probably help support a less hands-on approach. So by using video conferencing, by using remote training, by sending technology and leasing our hardware out to the schools, we create a system that it becomes very easy for the educators themselves to connect with the world experts anywhere around the world at any time and ensure that their students have access to care. So we've positioned ourselves with dealing. We started doing remote tech five years ago already. We've designed some of our technology and we're working towards bringing the cost of our hardware down so we can make it more realistic to get into the hands of consumers, to get in the hands of schools. And just look what's happened with Peloton and Tonal and all these great companies that are taking these physical tools that we can develop now, the engineering behind these things, and bringing the cost to a level where we can experience great technology, great workouts, great data in the comfort of our own homes. So that's kind of how we position ourselves to get into the school space. We started that mission years ago by being in the remote tech space and now we're just aligning ourselves with good people and running some very good studies that we believe over the next two, three, five years is going to demonstrate longitudinally just how impactful our technology is. That is very impressive. This is a disruptive technology and Benovi is a company that is doing something really cool and is unique. I don't think I've ever interviewed a company that is focused in vision, so I like that. You guys are unique, you have a niche. What do you think the growth potential as the CEO for Benovi is? It is a very unique space and we've had our challenges because traditionally investors are very focused on trends, legalization of marijuana, legalization of psychedelics, commercialization of mineral projects around the world. These are sectors that have been established and vision is not something that has really been mainstream or been understood. Traditionally it's been an optometry which hasn't really done a great job promoting it. This is really where our new partners feel the huge opportunity is in education because you demonstrate to one school a cost-effective solution that dramatically improves reading outcomes and identifies and gives the power to the teachers to just say, hey, we know something's going on with this kid and instead of sending them out to this specialist and waiting for a report back and sending them here, we can disrupt that entire equation by bringing all the specialists to the teacher and say, here, run these tests, run this software. This will tell you exactly what's going on with that student and what it means for their potential in the classroom, which is huge because the teacher himself can say, I know something's going wrong. I understand where they're deficient in their learning and this plugs the whole. From our perspective, once we have that study completed and once we're in one or two schools, it becomes very easy to market this to the education space as opposed to marketing it to consumers directly. Schools are looking for ways to spend their budgets in a cost-effective way that gives them great impact. Once the government sees our results and once the government sees the studies that confirm these significant outcomes, then it becomes a very easy licensing model that you just go to the government and say, hey, we'll cover off every student in your province across Canada. We can go to those high-level decision makers and say, it's going to cost you this much out of your budget. We're going to get all this tech shipped out to your schools and we're going to bring the specialists through teleconferencing and through telehealth through our Bonobo platform into the hands of every one of your teachers. This is what your teachers need. This is how it makes it easy for them to execute and it suddenly goes from us not selling one-off systems, it becomes yearly licensing revenue that we believe can get in the tens of millions of dollars pretty quickly. We go from a company from generating one to three million dollars to suddenly securing province-wide deals that could be tens of millions of dollars for us and ultimately we are a global and noble mission-based company. We are trying to get this out as far as we can. We're starting locally here and on the ground here in Canada, but ultimately we've all followed the education evolution. We all have these smartphones now that have these incredible apps. We have hardware that's available to us. We have Google glasses and augmented reality tools coming out and it's only a matter of time before we disrupt the education and the healthcare space and we're now, because of COVID, really diving into transformative solutions in healthcare and we believe after the development of social media and smartphones and all these early solutions that we needed to connect with people. We needed to share information and pictures and social profiles. We're now getting to the bigger problems that we need to solve and that's education, that's healthcare. How do we keep people healthy? How do we educate them better? How do we use these great technologies to advance society? Education and healthcare were always on the end of that curve and I think we're at a spot now where that's becoming more and more prevalent. I think over the next 12 months to 18 months you're going to see a lot of excitement in the education field because we now know nutrition is a significant factor in protecting kids, ensuring that they're developing the right way. We want to feed these kids the right food. We want to give them exercise. In our days, we'd go to gym class and we'd play sports. Let's start at the basics and let's teach the brain and the body how to work well together and then as these kids develop, we're creating better students, better athletes, people that are better, more aware of how they can be better humans in general and if we can start from a young age, that is the biggest opportunity for us and that's how I think finally we're at a stage where those markets are going to come together. Here at Rich TV Live, we've got a global community of investors that love to understand the company's fundamentals. We are fundamental investors. We like to know the share structure. Can you break down the share structure of the company and how much is held by insiders? We now have about 150 million shares outstanding. Just under 10% of that is held by insiders. About 30 to 40% is held by close friends, associates, people that have been around the story for many, many years and helping to fund and support the business going forward. But as a public company and as a company that requires capital, you need to raise money.  This COVID environment has changed things for everybody. It's changed the perception of empowering yourself as an investor. It's changed some of the decisions you make and how easily you can get access to investors as well. Interesting times right now. There was one thing that you would want shareholders that are going to watch this video to know about Binovi today and your goal for 2021. What would it be? I think the most important opportunity is what we do in the educational space and how we can demonstrate to the market a quick and definitive way that we can create a solution that will generate revenue for us. For us, I think the most exciting thing for 2021 is the progress you're going to see around our mission to get into schools, how that is going to generate an impact or bottom line and ultimately shape the company for many years to come. We're most excited about obviously continuous product evolution and development but most importantly, we have a world-class rock star team. We have fantastic scientists that have spent their lives and truly have passion for creating a solution that gets into the hands of children and that took to us the most exciting part of the business and the fastest way that we're going to grow. I really appreciate what you guys are doing. I have two kids and they're both 12 and 13. My daughter wears glasses. I wear glasses so vision is extremely important. I understand the importance of vision and I think you guys are doing great work, continue to do that great work. If there was a shareholder or shareholders that are interested and learning more about the company, what's the best way for them to get in touch with the company? Through our investor website, through our website under investor relations, we have a contact page there. I think that's probably the easiest way for us to communicate with shareholders and we try and respond as actively as we can to investors when we can. We can engage in social media communication. We have obviously conditions with what we can share to the markets that we have to be careful of but directly through our website is probably the easiest way to get in touch with us. Fantastic. Well, thank you so much for your time today. The CEO of Binovi Technologies Corp, Adam Siegelski. Thank you for your time today, Adam. Thanks, Rich. Appreciate it. My pleasure. Now, first and foremost, before anybody goes and buys any stocks that we talk about, I must remind you guys that Rich TV Live is strictly for information and education purposes. Please do your due diligence, do your research before you invest in anything that we talk about. Always invest in the best, the best is blessed. In saying that, I think this is a great company that's undervalued, underappreciated, underexposed. If you like the video, please smash the like button, comment down below, share the video everywhere, and subscribe. I told you guys if you're not winning, you're not watching. We bring you the winners and we bring them to you first. Thank you for watching, everybody, and thanks for joining us today, Adam. Thank you. Have a nice day, everybody. We'll see you soon.


Welcome to All Hands Update, I'm Petty Officer Andrew Johnson. The guided missile frigate USS Rodney M. Davis visited the Maldives during a routine patrol of the Indian Ocean. Crew members worked with the Maldives National Defense Forces to improve regional security using at sea and ashore training opportunities. Davis sailors also volunteered during community relations events. Sailors repainted the interior of an orphanage, while special fire safety trainers serviced the fire extinguishers and demonstrated proper usage. Sailors also joined the local youth group, Save the Beach Maldives, to help pick up debris from the shoreline. The port visit also gave sailors the chance to experience the ecologically unique beauty of the Maldives. For more information visit the Commander Task Force 70 website.


I sent you a few, just a few other sense of the questions and the interest I had. I'm actually also writing a book on digital participation online trying to understand what is happening around the world in the various movements that pledge for their new rights or pledge for whatever battle they bring in forward. One of the topics I wanted to understand with you is what happened to the sunflower movement once you went to government. Is this a transition from protest? I saw you went to parliaments, occupying the parliaments. I think your father also was in the Tiananmen Square. So you are a history of protest and now you are governing a country. Demonstration. Demonstration. Demonstration. Okay. What is this transition? How does this transition work and what were the steps that were passed through in this transition? I emphasize demonstration because I view it as a demo, not as in taking anything down, but as in setting up a new model that works at least for some structural cases better than the top-down model of old. Demonstration in the sense of a demo version of a software rather than as in opposing something. And that is still what I am doing. I am the digital minister working with the government but not for the government, with the people but not for the people. So my role has not changed. I am still in this kind of Lagrange point between governments on one side and movements on the other making sure that they understand each other's viewpoints without getting captured into the gravity well of any particular site. Or if we shorten to very simple forwards, I take all the sides. Okay. Well, that's a good position I guess to translate what people, what movements and what governments needs or wants or can have. And so that's an excellent spot I guess to also view things that are happening. So what has happened to the sunflower movement or to the Gov movement that I drew zero view? Gov zero is still very active, extremely active. And also a lot of the modern day infrastructure for politics for two examples to counter the pandemic with no lockdown. People in Gov zero created hundreds of maps to display availability of medical masks so that everybody have plenty of supply of those masks in a very fair fashion. In other issue the infodemic, which sometimes come with the pandemic, but in Taiwan's cases before the pandemic, we already have a infodemic at this information crisis. Again, it's the Gov zero people that created the co-facts system that makes sure people can report misinformation or disinformation on even end to end encrypted channels such as WhatsApp in Taiwan is called line. And so that the trending misinformation, once that have a R value above one, that is to say when it's about to go viral, people can fact check it and counter it using humorous clarifications like humor over rumor. And so this co-facts system is a lot like the quarantining system in fighting the pandemic so that people can get alerted when there is a trending disinformation. So just these two shows how Gov zero has been so active in countering the pandemic with no lockdown and countering the infodemic with no takedown. So how is actually Gov zero organizing itself? Are they all people from Taiwan or are there people from all over the world that's tackling these issues? Yeah, it's all over the world. It's literally just a hashtag, right? So there is G0V.IT as well. And you can find G0V in all sorts of different movements. It's basically a reimagination of any digital service from the government you don't like or haven't been done yet, something that Gov or the GOV.TW or the GOV.IT, you can reimagine it as something that G0V.TW or that IT or whatever. And so if you join the Slack channel, for example, of join the G0V.TW, then you can very easily find people of all different jurisdictions, Taiwanese but also other people. At the moment it's almost 9,000 people on the general channel right now. In the COVID-19 channel, there is 647 people working on counter COVID and so on and so forth. And so this is basically just a way to meet people online and then go on to meet them in the real world also because there's constant activities such as the Gov.Zero Summit, which is again an international event in Tainan this time. And I'm just posting you the agenda for the Gov.Zero Summit so you can see the diversity of participants as well as the topics. Great, thank you. So do you think this is still something that you should be still opening up from government? I've seen you've done a lot of things, a lot of debating, a lot of cracking out the data of the government. Do you think there are still some steps you should be addressing in Taiwan that are still not done? Yeah, definitely. Two days from now, we are set to meet in a multi-stakeholder forum of half the people in the public sector and half the people as citizens to ratify our open government plan for the next three years. And so basically the topics that's going to be ratified two days from now is going to be our vision for the next three years and for what we are going to go through as a democratic polity to open up even more part of ourselves. Now, of course, because it's not yet ratified, take everything I say with a grain of salt because it may be changed by the multi-stakeholder forum. But there's already some general themes emerging from there. And I think this is important to see the general themes not just individual issues to be opened. For example, there's a lot of pressure now on the legislation to also open the process of parliament, not just the administration. So there's another task force comprised of legislators across all the four major parties in the parliament right now that is not related to us in the administration, but also working to ratify their open parliament plan, hopefully on the same day as we do. So that is one part of it. Now, on the administration side, there's roughly speaking about, I don't know, 18 or so different commitments across all the different ministries. And some of them are, of course, what you have already heard, the open data, the open API end of us, and making the national center for high speed computation. Make sure that there's a civil IoT system for GPU intensive computation, strengthening digital privacy, and also personal data protection. These are, of course, what we have already known, like freedom of information and so on. There's ones that are less known internationally. For example, the e-collecting for national referenda. That's new. For example, the youth participation, systemic participation in all public sector end of us, even before they turn into adults. That's new. Placemaking regional revitalization, like now on the township level, to do open governments, not on the national, but on the very local scale. That's new. Labor union, revitalizing labor unions, using open government principles. That's new. And also integrating open government into the new curriculum of basic education. That's new. And also, there's another branch about inclusion, for example, about gender equality, about new immigrants who don't have voting rights, but nevertheless are affected by public policy. Indigenous nations, that's another part of that branch. Also the Hakka people, that's also another promise. Now, finally, on the accountability side, of course, we did a lot on campaign donation and campaign expenditure, but there's always more to be done, especially on the local level, which is less transparent. And also open procurement, there's the open contracting partnership on it, whistleblowing. That's another part, as well as like anti-money laundering, benefits corporation stuff. And also for the more spiritual institutions, how to make our relationships to them more mutually transparent without offending their sensibilities. That's new. And so that's that word, core promises that we're going to discuss today from now. Okay. So a lot of things I was particularly interested in the referenda, either collecting the signatures, I guess, you mean. Yeah, I've seen that happening in various countries around Europe also. And it's working very well. So that's certainly something that is a good direction, at least for Italy in the future, maybe. And I am analyzing how participation actually works online. And I saw that often people get excited for new things, but on the long run, they get exhausted or they go around and they leave the project. How do you get people enthusiastic in the long run in getting involved continuously? Like recruiting really young people. Yeah, so yeah, that's right. On the participation platform joined the GOV, the TW, the most active ones are people around 15 or 16 years old, and then people around 50 or 60 years old. And maybe both have more time, simply. But also, both are more inspired by longer term thinking for people between those two age groups. They think more about maybe five years from now. But if you are 15 years old, or if you are 65 years old, you can think about 30 years from now or 50 years from now. One side, because they're on the business end of climate change. The other side, because they want something like a positive legacy for their next generations. And so these longer time thinking sustain the participation online. Okay, excellent. Yes. So people with a longer future will think further away. And with more people that they love, they want a better world for them. So I guess that's the meaning of that. I saw that you have created a lot of participation arenas or places or discussion debates places. Do you have ever a minimum level of participation that tells you that that system has worked? Because often maybe a single system has a few tens of people, a few hundreds, and maybe others millions of people. But is there any minimum limits of participation that will say the result of that participation is a good participation? Three people. Yeah, because three people, then you can find synergies. So that's the minimum. Yeah, between two people, it's a negotiation or a partnership. But it's not called participation, right? To participate, you need to bring at least one different perspective from a two person relationship to two people. We call it a relationship maybe, but three people that's participation. So one of the topics that's often gets taken out is if there's too few people participating, it will not be representative of the other people that haven't participated. So this is a topic that is often tied to the result that comes out of that debate or that participation. If you talk about the future of taxis or the future of ABND, I saw you then. And all these three people came, yeah. And then what happens? Right. I think what's important is to make sure that these tools are just setting the agenda for future discussions. In this sense, in design thinking terms, they're just a discovery of various positions and the definition of common values of those different positions, nothing more, nothing less. But too often, the participation is seen on the second diamond, which is developing solutions and delivering on those solutions, in which case, of course, you need to have more people and more binding power. But if this is just about let's brainstorm and find what we all feel about UberX, then three people is good. So people discover a little bit more, they listen more, and that's good. So every step of participation is a good step towards I saw one of your slides in a presentation, you called it activism. Is that the place we should tend to arrive? I saw you actually did a journey from activism to activism. From clicktivism. From clicktivism. The beginning is called clicktivism, literally sending only one bit of information. So like that's the one bit. And it's something, but it's just one bit. Compared to that voting is better, because when you vote for a local city council or a vote for a legislator, you are at least sending maybe three bits of information. But still, it's not much more. So what we are saying essentially is to increase the bandwidth of democracy so that people can participate day to day, sharing more bits of information, especially their genuine feelings and things like that. And what we did here is just to make sure we can listen at scale. Previously, people could not listen at scale. So one cannot have a conversation with tens of thousands of people demonstrating, but still arrive to a rough consensus quickly. But now with assistive intelligence, we increasingly have this capability. Of course, it's a force for good when it's pro-social. It's a force for not so good if it's for polarizing and manipulating people's ideas into ideologically opposite things. I mean, this can be used both ways, but the capability is there. There's no denying that. These tools are creating a new world of what I call digital citizenship. I'm actually advocating around the concept of these tools creating new rights. I was last year at the UN talking about these new rights that are emerging. You've used a lot of tools. You've done the presidential hackathon, the V-Taiwan debating, the exploring the government data with the GOV-0. You've been exploring a lot of ways of getting people involved. Do you see any of these tools creating new rights? Do you see new rights that have emerged in Taiwan, for example? Yeah, I think broadband as a human right is really like for the past four years. That's been a real investment into getting all plays in Taiwan, even top of Taiwan, to get 10 megabits per second both ways, actually, for just 16 euros per month unlimited data. That's called broadband as human rights. It requires a lot of investment, as you would imagine. The end result is that during the COVID education, health care, and all that didn't suffer. We actually grew the GDP by 2.5 percent or something this year, because there is broadband everywhere, including in the pharmacies. It actually became cheaper for people to take their national health card, go to a local pharmacy, which always has a fiber optic line, more than 90 percent do, to the national health database, get a ration mask, and go to a clinic for a full diagnosis, and still that is cheaper than getting a drive-thru test in other countries. And so this obviously has good health benefits that we can see this year, but also more importantly, it makes sure that people are not left out when there is a new participation methodology. Otherwise, we will be sacrificing these people. Yes, you now talked about broadband, so access to internet. I actually think there's other two things that are the basic rights to access this digital citizenship, which is digital education, knowing how to use these tools, what you can use, and digital ID to get recognized for your rights to be able to exercise them online. Do you think these are the three basic rights or do you think there are other rights? I don't think in the term of literacy, in our basic education curriculum, because broadband both ways is a human right, literacy doesn't work because it assumes a one way, like radio or television communication, so that you can understand the information that's pushed to you. But now with bidirectional broadband as human rights, all the primary schoolers are also media workers. So what we build is not just literacy, but competence. We talk about media competence, digital competence, which is the ability to produce information and data, to curate data and wisdom, hopefully, and then also to hack, meaning that you can change the technology to fit the way you would like to use it. And these are active participatory competence. It's not just about education or literacy. So what do you think are the tools that actually worked best in all your history of digital participation? Definitely the World Wide Web. In general terms, I was thinking the tools that you created, like, for example, the presidential hackathon, the debating on V-Taiwan or the opening the data with the GovZero or other ways you've actually hacked the politics in Taiwan. Yeah, but I said World Wide Web anticipating this question, because the World Wide Web has this open nature that all the websites you can see, you can also view source, meaning that if you don't like a system how it's done, like if you don't like how presidential hackathon is done, you can view source and fork that website and make it better. And this is important because we cannot anticipate all the needs of the people. All we can anticipate is that people would want to fork the governmental digital services. And this is the core insight of GovZero in that forking the government is not just possible, it's fun. So people could reimagine their digital services more than 100 different versions of the same digital service. Previously, in a top-down regime, it would be called wasteful, because you're basically using taxpayer money to cater to 100 different special visualizations, the 20 national languages, maybe for chatbots, for VR, for all sorts of different ways. But if these people themselves are wishing to present the interaction information in that particular way, then they should have the freedom to do so and to enable that requires an open web rather than other technologies that go through the internet without the possibility to be forked. Okay, so opening up the government and the government data and the government's maybe tools or whatever can be opened in depth of the government is the thing that has engaged most. You can just view source and then see all the APIs that comprise this particular website. And this also enabled people to reverse procure the government, like they make a really compelling visualization, but they don't have one key piece of data. They can then order the government to build that data or to update it with a higher frequency, which is essentially treating the government as a vendor. So this is very interesting because I call it people-public-private partnership, meaning that a social sector acts first and then the public sector and then the economic sector. Yes, that's a very interesting perspective as it's the people, the social sector, as you say now that should be the initial force that actually then changes things and they need the tools to be able to do that, which often are not available and once they are available, things actually change. Right, the public sector should provide those tools is what I'm saying, yes. Okay, well do you feel so this new rights today in Taiwan that are enabled thanks to technology and digital participation? Well, I think these rights are partially realized now. Well, our basic education curriculum is really new, like it's new as of the last two years. So obviously it has not yet reached all age groups. Similarly, the broadband as a human right, although I think we have 99% or so of residential coverage now, still doesn't extend to the most rural or the most remote of the places. And even if they do, it's not guaranteeing that there's sufficient amount of digital competence companions to make sure that the people there have enjoyed access to those rights. We do have a national ID for healthcare, but there's no other national ID widely used for pretty much anything else electronically. But that's okay because for the pandemic, we will use the health IC card extensively and so on. So I would say it's all there, but it's not 100%. We're still working toward those. So the next step is the digital ID owned by everyone so they can actually recognize themselves for any service that the state can give. There's already the citizen's digital certificate. So we already have a PKI enabled secure ID. It's just that maybe one quarter of people actually use it. We're in a similar place as Japan where for the my number in Japan and the citizen digital certificate in Taiwan, it's not pervasive at all. And a lot of people prefer face to face services, even though there's equivalent ones existing in the digital realm. And we're okay with that. I mean, my own grandma, 88 years old, has not used a ATM in her life and probably she will prefer to remain that way. So it's not like we have a KPI of 100% of people using an ATM, right? But what we are saying is that people who do want to use it need to have access to the digital equivalent of the services without having to go to the over the counter service that we can work on. Do you think that there'll be a digital voting system put in place in Taiwan? As for example, in Estonia, now they have around 44% of people that actually voting online. And I was seeing the demographic and it's a lot of elderly people that actually voting online today. So it actually has changed. In a sense, yeah, in a sense, we already do the participatory budgeting system of many municipalities are voted online. The presidential hackers are voted online. There's many cases like this, but they have one commonality, voting for things, not for people. So in the voting for people part, the elections, that is entirely analog. And this is because in Taiwan, our counting process is a person taking out a piece of paper and people, anyone in the audience can just record it. So it's extremely transparent. You have YouTubers of all the different major parties watching like literally each voting for person ballot being counted. Now for electronic voting system to arrive to this degree of accountability is very difficult. But unless it does, we probably would not augment the voting for people part with e-voting. But voting for things, well, that's fine because there's no exponential return. Okay, well, maybe we will be able to get a confident place also on the voting. We are actually using voting also for people within the movement. So that's something we've exploring. And we're exploring also the voting on blockchain. We're now looking on Monero, for example, a system we've been exploring. So maybe there'll be... I'm quite familiar with those technologies. What I'm just saying is that to compare that with essentially YouTubers watching each paper being counted is a very high bar for accountability. Yes, it certainly is. But we'll work towards it surely. Well, thank you very much for this chat. It was great to speak to you again and keep up the great work you're doing there in Taiwan. I'm always very interested to see any new article or new presentation you give out. So I'll be very interested in today's time to see the new plan for three years from now. Okay, excellent. Yeah, let's keep in touch. And by the way, the final question, would you prefer for this video to be just published to the commons or do we have to make a transcript? Well, what's... As you prefer, I mean... Okay, maybe I'll just publish the video. It's easier. Yeah, okay, perfect. Okay, all right, thank you. Thank you. Live long and prosper. Bye. Thank you.