Hi, beautiful. If you have extremely lightly wavy, nearly straight hair, I am about to give you the product of your dreams and show you how to get beautiful, flawless waves with little to no effort. Are you interested?  Why are you here otherwise? This is our brand new innovation by X-Mondo Hair. It is our Wave Tech Extra Hold Wave Foam. It is the sister to our original Wave Tech Wave Foam that we can hardly keep in stock ever because it is our number one top seller. It is my baby. And now I made a product just for those of you looking for that extra hold if you lack wave pattern to begin with. This is your best friend. This product is ideal for 2A to 2C wave pattern. Here's a little chart for you to understand what that is if you do not already. However, anybody with wavy, curly or nearly straight hair can use this. So let's get into my no frills. Super simple, easy to follow. Wavy hair routine for people with straight slash lightly wavy hair. Oh, sorry. I usually, if you're new here, I do do that a lot. I don't mean to hurt her. It's just to get the head on the stand properly. She's fine, right?   I was gone. Hello, Miss Manny Quinn. Don't worry. I'm not coloring or cutting your hair today. We're just using a glorious new product and I know you love this product.  How do I make my hair go curly? This is the thing. While you're watching this, I'm gonna yell at you all day today. I don't mean it in a mean way when I yell at you today, but I need you to listen to me. Before I actually do the waves, there are a lot of things that is going to give me a beautiful look today. And it's not just the product, though it does help a lot. It's her haircut. She has a lot of layering in her haircut, which is going to help give you a good looking wave. That's important. The more heavy your hair is, the more one length it is, the less defined beautiful waves you get on a head of straighter hair. Second of all, if your hair is super coarse, super thick, you are going to see less results than I'm gonna get today. All right, let's just be transparent right now because I don't want anybody buying this product and it not working for them. That's my number one thing. I want only people who need this product and who can use this product to buy this product. I don't want anybody wasting their money, period. And I want to get it in the right hands. So the haircut needs to be nice and layered. Hair cannot be too heavy or too thick. If you have just that really bulky, heavy hair, you should know. It's hard to explain what heavy hair is, but you'll kind of know if you have it. You will still get waving your hair, but it will not be as much as what I'm about to do right now. And third of all, you need to have a good technique. All right, I'm gonna show you mine, but you need to be really good at using your hands to style your hairs. And that technique, it might not happen overnight for you. You might have to practice. And actually fourth of all, you need to experiment with the product. You might not need that much for your hair. You might need a lot for your hair. It depends on the person. It depends on the look you're going for it. It depends on what the feel you're okay with. So with all the disclaims out of the way, let's pop this magical potion open and let's add about, I don't know what that was, like five, let's replay that and count it. And I am just going to distribute this all throughout her hair. I mean, roots to ends, all in between. You can even brush it through. That's always a good way. You hear that sound? That's the sound we want.  It is supposed to feel like that. It is a foam. You wanna make sure it's every f***ing wear. I can't say that enough. And if you put a little too much like I did, you might wanna scrunch a little bit out. A few more pumps. I'm gonna finish off the other side. We get a lot of frizz and a lot of natural curl around the hairline. So it's important to get that product in there. I would say for her, she's gonna use about 10 to 15 pumps in a head of hair like this. Her hair is quite fine, actually. If you have more than this, consider using more or consider using less. It's really trial and error. I wish there was a one size fits all in hair care. It'd be a lot easier. There's not. And that's why there are professionals. Oh, I'm already feeling so much body and volume just like being infused into her hair with this product. As you're seeing right now, the first thing we have to do is scrunch the hair. You really wanna take a good scrunch from the bottom and really hold it for a second in place. That's gonna give you an amazing texture. Oh my God. You also wanna take it from the crown region and lift it up and hold. We're not going like this. We're not... We are being gentle with it. We're caressing the head. We are scrunching it. We're caressing the head. Oh yes. She looks like she has twice as much hair as she had before. I'm gonna even style the bangs, give them a little wave. Oh, that doesn't look that cute. You win some, you lose some. I don't know what I'm gonna do with her bangs, but okay, that's better. Now, I will be honest with you. This product does put a cast on the hair. Now wait, I know nobody likes any kind of crunchiness in their hair and wave tech prides itself on being crunch-free. And it is. When I say a cast, that just means that there is a coating going over the hair. That is our WaveFlex technology and that is our proprietary blend of ingredients that puts a barrier around the hair to actually form your wave and increase your wave pattern. It allows the curl to set into place. Once the hair is dried and set into place, you can then go back and break up that cast. It is not permanent, your hair is not going to be hard. I love a soft touchable wave and this product gives you just that. All right, her hair is starting to dry out a bit and we always want the hair to stay nice and wet as we're styling. If that wasn't enough for you, well, we're gonna add some more curl. What I like to do is just take strands of the hair and actually wrap it around my finger. And then I just let it off and I let it go. That is going to add even more definition and volume and curl to her head. And usually I only have to add a few of these because the WaveTech already did most of the work for me. Now I just have to finish it off and add some sort of artificial curls in here. Now I'm gonna do the same thing on the opposite side. I may not have naturally curly hair, but I sure do want it. I love styling it. I love just manipulating the hair. It's like working on a piece of art. Like it's like working on a sculpture. And I love creating something that wasn't there before. It really is like an art project. This looks dope. Well, she's looking a little bit like early 2000s, middle school, like I use too much gel in my hair fives, but it won't look like that forever. This is why we did not have this before. Let's get diffusing on one side while we let the other side air dry. Now the technique I use when I'm diffusing hair is putting my fingers like this, like a claw, and lifting the hair and then always diffusing from the top. I don't like to diffuse from the bottom because it creates frizz and we don't want that. I also like to lift the hair and sort of open it like this and shoot my hair inside the hair from the side. My biggest goal with this product is to have you guys loving your natural texture and be able to do your hair at home with as little tools as possible. And just one simple product. You can always build on that routine and use more products. Like we have an entire range of wave tech products, including shampoo, conditioner, creams, everything you can imagine. So we definitely have a lot of products, but you can do so much with one. I say start off with one and build your routine as you go and as you feel more comfortable with the products and with styling your hair. Guys, it's already getting pretty dry here. And it looks just unbelievable. Oh my God. And look at the wave pattern. Insane. No frizz. So this is about 90% dry. I never like to dry the hair to a hundred with a diffuser because it tends to start getting really frizzy even with great products. You know, the diffuser blowing that really hot air on the hair just makes it a bit frizzy and it kind of sucks, but it's true. Anybody who knows how to diffuse their hair knows you don't do it to a hundred. You do it to 90 and you let the rest air dry. You can see also here, this is completely dry. How cool is that that you can just create these waves with just your finger and a product and a diffuser and you get this beautiful natural wave to your hair, this S-pattern. I love it. The whole idea and the concept behind my brand is making innovative products for the everyday consumer. I wanna give you the tools to enhance your hair, to make your hair more luxurious, more beautiful, to inspire confidence, to make you feel more confident. I know for me growing up my hair was my everything and still is. I constantly change my look because the moment I feel like I lost confidence or I feel kind of sad or down, I changed my hair and it's always been something I've been passionate about and I wanna give everybody the tools to do that at home. And this product I think has really achieved that. It's given people the texture that they want that they didn't have before. All right, we are still drying on our air dry side and as you can see, there's nothing really crazy about this routine. You guys, I am just doing the normal exercises of a wavy curly hair routine, but there's just certain nuances to what I do that makes it just a little bit better. I'm gonna be back once this side is air dried. It's gonna be about probably 20 or 30 more minutes and we'll finish the style off. What? Miss Minniquin! Yo, when did you grow curly hair out of your scope? Naturally. This is insane. Like, look at this. What? This is the 100% dry, diffuse side of her head. Insanity?  Sometimes I even shock myself. Let's move on to the other side. This is the air dried side. This is a realistic result of air drying your hair with this product versus diffusing. With a diffuser, you're always gonna get that extra volume, extra definition. But with that comes heat damage, right? Because you have to use heat to diffuse your hair. I'm not finished styling this side yet or the other one. So let's continue. Now, your responsibility is to break up that cast. We're gonna do the same technique as before and just scrunch the hair gently. The cast tends to form up here too, so just very, oh, so gently. Just move the hair like this and you'll see that hair starts to expand. Oh my God, it's actually looking just as good as the blow-dried side. Shit. I mean, not that it's a bad thing. It's just like, I was trying to show you like a difference, but now it just looks just as good as the other side. I could leave it here and she would be living her best extra life. Her bangs do look a mess. Oh, that looks cute. With the blow-dried part too, I'm just gonna do the same thing where I scrunch it. I like to just fluff it up ever so gently. And you can see, besides that one piece, we do not have any frizz still because we applied the Wave Tech product to the top of the head. Okay, you can definitely see this is more volume-less for sure, but this side looks and feels beautiful too. It feels incredible, it feels healthy. Lastly, to style. Oh, second to last, because I always like to do the most. I sometimes go in with a brush on just the top of the hair. I know this is crazy, but I swear it just gives you that final, polished look. Just separates the strands perfectly. Look at what happened. Like, look how good that looks. Okay, okay, okay, Brad. Okay, Brad. Anything that's clumped together on the ends, you can give it a little, little one, two with the brush, just to separate the hair. A little bit of something right here. Let's get that out. Gorgeous, not gonna overdo it. What do we got going on here, girl, with these bangs?  Let's just give them a little brush because they are looking weird. No, am I right? I quit. Girl, what is this? There, how about that? No, not that either. Here are the results without any other products. Diffuse side feels amazing, it looks amazing. And the air dried side. That more loose wave and flatter wave with less volume, but still gorgeous. Now, if you wanna turn it up a notch and make it just the most incredible look ever, what I like to use is Salty Sea Salt Spray. This is also amazing for straight, too lightly wavy hair. It has just the perfect balance of oils and salt to give you that lived in beach look. And it just reclumps just some of those waves and gives that extra amount of definition. I love using this on dry hair. It's just the perfect finishing product. Look it, ah, we got even more wave. I want more. Now, this other side, just gonna add the same thing. She hardly even needs anything.  Still can't get the bangs right, but we win some, we lose some. Maybe like a little volume in the bang. Guys, I've been trying to sell these bangs for like way too long. Oh, that's better. I did it again. I'm obsessed. Look at her hair. Zero frizz, amazing waves, amazing texture. She started off with straight hair with just the tiniest amount of wave pattern. And she ended up with this. Amazing, amazing, amazing. This is with the right techniques, the right tools, and the right products. Oh hi, it's Brad from the future.  I'm sorry, but this is like a whole another look. This is gorgeous too. Sometimes brushing all your waves after they're done, it just like gives you the ultimate look. I'm gonna put a little oil in here and like it's just the gift that keeps giving. Like what the hell? It's like so soft. Just wanted to show you the versatility of this style. So this is it. This is her. As of today, this product is now available. So get it before it sells out because these wave tech products fly up the shelves. So what I hope you learned today is have fun with your hair. Don't be too hard on yourself if your hair doesn't come out exactly the same as how I did it today. It's all experimentation. You will get there, I promise. The only thing that matters is that you feel confident in your own hair and in your own skin. Thank you guys for watching.  And I'll see you next time. Bye.


Good day, May 40 here. So my friend Ricardo had an interesting tweet today. He said, I've come back around on Richard. Not sure I ever really left. Truly the greatest pundit of his generation. So Ricardo famously had to leave the house when he wanted to go interview Richard Spencer because it created that much conflict. So I get this assessment. I mean, Richard Spencer is an entertaining, compelling figure. Like people like Richard Spencer, people like JF Garapy, people like Dennis Prager, Tucker Carlson, Sean Hannity, Jordan Peterson, they have a certain gravitas. They have a certain presence that just does, you know, compels your attention. They change the molecules of the air around you where they walk into the same room as you. But so many things to analyze in this statement. So number one, what type of person comes up with a list or a designation of the greatest pundit of his generation, right? Only someone with a way above average level of interest in politics. So let's say you're a pundit who fundamentally believed that we had skies of blue, trees of green. We had dogs wagging their tails. That overall politics for 99% of people, 99% of the time is not important. Okay, but a pundit with that fundamental worldview who looked around and said, what a beautiful world we live in. What a beautiful country we live in. What a beautiful community I live in. I am so grateful to live in Los Angeles or Charlottesville or New York City or Chicago or Seattle or some small town in Florida. I am so grateful for the opportunities that I have as an American. I am so grateful for my government and for the way he did an above average job dealing with COVID. But that person is not going to attract a rabbit following because the type of person who has a rabid interest in politics like I do and like Ricardo does, wants to hear something exciting, wants to hear descriptions of reality that he himself cannot see. That's the motivation for the pundit is to paint pictures that you cannot see on your own. The prime motivation, the best way of understanding punditry is to understand that the primary incentive that the pundit faces is to increase his own importance. And the primary way of increasing your own importance is one, to do something that many people can do, which is to tell people what they want to hear. But really the best way, the most effective way for increasing your status as a pundit is to paint pictures of things that ordinary people can't see. So you go like Dennis Prager and you say, we're living in 1930s Germany. We're living in Russia just right before or right after the communist takeover that we're living through a civil war, right? Pundits are known for their hyperbolic pronunciations. When you listen to Richard Spencer, you'll get a lot of hyperbolic pronunciations about things that you just don't see in reality. And it's so compelling, it's so fun to listen to Richard Spencer because he is painting often these detailed, compelling, tension-grabbing descriptions of the world around you that you just don't recognize that you don't see. But if you listen to Richard Spencer, then you get to see the unseen, right? He is taken on, the pundit has taken on the role that used to go to clergy, that they would paint, they would make real for you unseen words. It used to be unseen words of the spirit, unseen words of God, unseen words of religion, unseen words of demons and angels, right? That's what the charismatic preacher used to give. Now the pundit is giving you unseen words that you don't see that there's a civil war going on around you that you are living under communist tyranny. All right, yeah, Richard Spencer blocked me years ago. So a great deal of people who watch this show believe that they live under communist tyranny in the United States of America. About the freest, most prosperous, most powerful nation the world has ever seen. And yet they choose to believe that they are living under communist tyranny. It's just unbelievable. And a pundit who can tap into that yearning to explain why someone just goes from serial failure to serial failure, hey, it's not your fault. It's the system, it's America. America's a communist tyranny right now. That's why you're having these troubles, right? There's an enormous audience for that. But it's mainly the success goes to those who can paint pictures of secularized forms of demons and angels and conflicts, metaphysical, physical, psychological, spiritual, philosophical, religious like Richard is devoting himself to starting a new religion. And so that's exciting. That's compelling. Now, this type of pundit, the type of person who's going to appeal to someone who is looking to anoint the greatest pundit of his generation cannot be someone who says, what a beautiful world we live in here in the United States. So what unparalleled prosperity, opportunity and safety is afforded to us in the first world today. Thank God for the vaccines. Thank God for public health. Thank God for our medical and scientific establishment. Thank God for our police and military, right? What a beautiful blue sky I'm looking at right now. Look at those trees of green. Think about that fluffy, happy, friendly dog that I was playing with earlier today, right? There is no way to rise in status and develop a strong following as a pundit with this idea that what a beautiful world we live in. We're so lucky to live in the United States or Australia or France or Germany for all our problems right now. So that's the key to successful punditry. Paint things that people cannot see. Now, how do you paint things that people cannot see? By telling them things that don't exist. That's the easiest, most effective way of painting things that people cannot see.  So to be a winning pundit, to be a successful pundit even to reach the level of a JFK ROP, all right? Or a Dennis Prager or a Ben Shapiro or Richard Spencer, you cannot optimize for truth. You cannot make truth your primary objective. To the best of my knowledge, I make truth my primary objective on this show within the confines that I'm not gonna blow up my life, right? But I'm willing to make a lot of sacrifices to optimize truth. So if you're gonna optimize truth, you will be in all likelihood denied status. Yes, I keep telling you, Richard Spencer blocked me many, many years ago, something like 2018. But if you optimize for truth, you're gonna be blocked from status. You're gonna be blocked from prestige. You're gonna be blocked from many sources of income. You're gonna be blocked from most forms of success. You're going to be blocked from friendly appearances in the mainstream media. You're gonna be blocked from developing a cult following. There will be a lot of sacrifices you'll have to make if you choose to optimize for truth. I choose to optimize for truth. I cannot provide you an exciting show like Richard Spencer does because I optimize for truth. Richard Spencer optimizes for grabbing the maximum of attention, right? That is the number one value for Richard Spencer to use his abilities to secure the maximum of attention for Richard Spencer. And he's graded it. He comes from a theatrical background and he has a compelling theatrical manner. And you will get people like my good friend Ricardo understandably pronouncing him the greatest pundit of his generation because he is so theatrical. Now, there is a downside to being excessively theatrical like Richard Spencer. And that is truth is not a particularly high value. You cannot maximize for theatricality and attention seeking like Richard Spencer does and still put a high priority on truth, right? You can't reach Ben Shapiro, J.F. Guarupi, Dennis Prager levels if you optimize primarily for truth. You have to give up a lot to optimize for truth because a lot of truth is boring, right? So you cannot produce as exciting a worldview as exciting a product as those who do not optimize for truth. Truth is frequently seemingly contradictory. Truth is complicated often and nuanced. Truth is frequently highly sophisticated. Truth will inevitably be unpopular much of the time, right? You will offend people. You will become isolated if you optimize for truth. There is a tremendous price to be paid for optimizing truth, right? If you wanna succeed as a live streamer in terms of success at making a living, you will have a lot easier time if you maximize for excitement. If you maximize for spectacle, Richard Spencer has constructed his public life to maximize the spectacle, to maximize for constructing essentially an ongoing theatrical performance that is highly tuned to grabbing and sustaining your attention. Now, the only way you can do that is at the price of telling the truth. I'll give you a very boring truth. We get to decide how much violent crime that we have in this country or any country but how much we decide to punish it, right? If we lock up violent criminals for a long time, we will slash our violent crime rates. Now, for Richard Spencer, this is an exceedingly boring perspective, right? So reducing tens of thousands of murders a year is just boring, it is not compelling. And so Richard Spencer sees absolutely no value in the Republican Party, even though the Republicans consistently, more than Democrats want to punish and carry out punishment against violent criminals. But for Richard Spencer, that is not exciting enough to grab and compel and sustain your attention and your donations and your subscriptions, right? It's such an elementary truth. We get to decide our crime rates by how much we punish people who do violent crime, right?  Such a boring routine Republican perspective that Richard Spencer just finds boring. It's not theatrical. It's not, hey, hi guys. Let me tell you about Schopenhauer and Nietzsche and let me apply that to Lady Gaga and Kanye West and this great movie I saw last night. And it's not theatrical, right? It's just downbeat. The GOP is increasingly the part of gangster worship. Republicans consistently are more supportive of punishing violent criminals than Democrats. That's just indisputably true, right? Point out to me, prominent Democrats who more than the average Republican want to punish violent criminals. Just start reeling off the names. Give me the names of prominent Democrats who more than an average Republican want to punish violent criminals and the greatest, the most appropriate punishment for murderers is to execute them. So who are the leading Democrats who are loudly, proudly, publicly and effectively proclaiming the need for increased use of capital punishment? You can't name any, right? Because for all the Republican weaknesses and no matter how boring the Republicans are, right, Republicans are far more supportive of capital punishment than Democratic politicians, far more. They are far more in favor of long prison terms for violent criminals than Democratic politicians. But that's boring. That's not exciting and theatrical. You can't work that into a compelling Richard Spencer monologue. So we all have egos, and we all seek to maximize our importance. And I'm seeking to maximize my importance right now by proclaiming that I optimize for truth while these other people, they optimize for theatrical performances, right? So Scotty Pippen, remember he was second banana to Michael Jordan on the Chicago Bulls? And when Michael took a break from playing basketball to enter the minor leagues and play baseball, the Chicago Bulls had a very difficult time of it. And in a crucial game, in the crucial last second time out, right, where the Bulls absolutely needed, I think something like a three-point shot. This is recounted in the last dance, the excellent 10-part Netflix documentary. The Chicago Bulls coach drew up a play where this European player would get to take the last shot. Scotty Pippen was so offended, he was so miffed that he wouldn't even take the court, because he wasn't going to be given the ball. Now, this European guy took the ball, sunk the basket, won the game, got the Bulls into the playoffs. That didn't matter to Scotty Pippen. He still stands by what he does. He's a classic me-first kind of guy, and pundits overwhelmingly a me-first kind of guys. If their success, their income, their status and prestige, and their access to attractive young women's vulnerable nether regions comes at the cost of confusing you, comes at the cost of diminishing the quality of your life, comes at the cost of conducting effective campaign of epistemic sabotage, that doesn't matter to them, because they are putting a priority on their own self-importance. So what was the great insight by Richard Spencer that caused Ricardo to wax lyrical about the greatest pundit of our generation? It was Richard saying that Donald Trump should come back and be Speaker of the House. Now, Donald Trump would be an absolutely terrible Speaker of the House. Donald Trump is not at all suited for the position of Speaker of the House. But if you're theatrical, this is the type of thing that you come out with. Well, then Donald Trump should just come out and become Speaker of the House of Representatives. That's the path forward for Republicans, right? That's a flaming theatrical, attention-grabbing, exciting, interesting, compelling presentation that is completely removed from truth reality. It's just a horrible idea. But hey, it's theatrical. It means more attention for me. And heck, I'm the greatest pundit of my generation. And I've got more theatrical hot tags coming up. And I get to have these theatrical hot tags that will just so compel your attention because I do not optimize for truth and I do not optimize for decency. I do not optimize for goodness. I do not optimize for what's in the best interest of the United States of America or for my particular people. I optimize for me, getting attention for me, for the theatrical expression of my id. That's what I optimize for. So I mean, this applies just as much to Orthodox rabbis as it does to NBA players and plumbers and pundits and livestreamers and attorneys. So after World War II, Yehiel Yaakov Weinberg, perhaps the greatest rabbi in Europe who survived the Holocaust, he was invited to come to Yeshiva University, the Flagship Modern Orthodox University in New York City. And he did not wanna come to YU and he didn't wanna come to Skokie Yeshiva in Chicago. Why? Because he would not get to be number one there. So Joseph Bear Solovechik was number one at YU and Yehiel Yaakov Weinberg had an ego that would not permit him to be number two. And he would not go to Skokie because he would have been number two there. So instead he stayed in a small town in Switzerland because his ego would not permit him to be number two. And Rabbi Solovechik, Joseph Bear Solovechik, his ego would not have permitted him to be number two to anyone he could not have handled it.  So, you know, we all tend to maximize for our own importance and I'm trying to do that right now. I think I'm being explicit. I'm trying to maximize my own importance by saying that I optimize for truth. Well, these other people maximize for theatrical presentations.  But overwhelmingly people do not primarily want truth from a pundit. Overwhelmingly, they wanna feel something. They wanna feel good and they wanna feel excited. They will love a pundit who can just present the greatest hits, right? So just like top 40, how does top 40 talk radio, top 40 music radio succeed by playing the hits? The latest greatest hits over and over and over again. So too in talk radio, that's the formula. You play the greatest hits, talk radio is dominated by the right wing. So you play the greatest hits of conservative thought over and over and over again. In every possible situation, you have the six to 10 stock perspectives that you just keep offering over and over and over again. You just keep playing the hits. The other alternative, if you don't wanna play the hits and Richard Spencer considers himself rightly too good for that is you come up with unseen and usually worlds that aren't even there, right? That you then paint and describe for people. So just like in an earlier time, preachers and clergy would lay out, tales of demons and angels and heaven and hell and all sorts of unseen worlds where spiritual forces are doing battle or your secular gurus who now take on this role. All right, like Richard Spencer, he is doing the secular equivalent. He's taking you into this unseen spiritual world where great spiritual forces are doing battle and he's telling you what's really going on. Well, not claiming that either I by your name was above such motivations. What evidence do you have that they were primary? Well, just learn about them. Yaheel Jacob Weinberg was invited to why you, he was invited to Skokie Yeshiva after World War II and why did he stay in Europe? Why did he move to a small town in Switzerland? Because he at least got to be number one in that small town. Okay, playing the hits, right? That's a surefire way to being more successful as a pundit talk show host. Essentially act as a cover band for the best right wing tropes. Just repeat them over and over again. That's what most of right wing talk radio is for. Having a conscience will not serve you if you wanna become a champion live streamer, champion pundit champion talk show host because if you wanna be a great live streamer, pundit talk show host, your primary obligation is to put on a great theatrical spectacle which can only be done at the cost of truth. But you want to optimize for truth then all sorts of things you'll have to pay for it. You'll lose many of your sources of income. You'll lose many opportunities for income. You're very likely lose your other jobs. You'll lose the possibility of gaining other jobs. You'll lose status, you'll lose prestige. You'll lose access to attractive young women. You'll lose your social standing. You'll become alienated from the people who you most wanna get close to. You may be a convert to Orthodox Judaism and you may want a lot of Shubbers invites and holiday invites. Well, if you optimize for truth, you're not gonna get a lot of invites because no insular group an Orthodox Jews are an insular group that primarily optimizes for truth. You do not get to build a high intensity community optimizing for truth. You build a high intensity community by optimizing a particular hero system, a particular narrative that involves a great deal of how your group is oppressed and that your group is shining the light for the rest of the world. The people that you will love the most will not love you back much of the time if you optimize for truth. You wanna succeed with people need to optimize for agreeableness. You want to optimize for making them feel good. You wanna be liked then optimize for making other people feel good. Bring a smile to other people's face. Give them that feeling of great, happy uplifted when they think of you, see you talk to you. That will make you liked. That will make you liked in person. That will make you liked as a public speaker. That will make you liked as a live streamer and a pundit and a parasocial personality is if you give people good feelings, if you help them to feel better, right?  But you're not gonna be able to do that nearly as effectively if you optimize for truth. What is teeth and appearance are amazing. Is it possible that Rabbi Yehiel Jakob Weinberg might have preferred the climate, the scenery and other connections to Switzerland? No, it was primarily ego. I mean, read the Mark Shapiro biography of Yehiel Jakob Weinberg. I'm not criticizing him for it. I mean, everyone has an ego, I certainly do. I mean, telling the truth is just not exciting, right?  You're not gonna just charge up the mountain to high status income and access to young women's bodies by telling the truth, right? It's akin to, let's say you optimize your family, right? You make your family your number one priority, right? You're not gonna be in all likelihood as exciting a public personality if your number one value is your family. Let's say you optimize for being faithful to your wife, right? There's a lot of excitement that you're gonna have to give up. Like I just can't picture Richard Spencer ever remaining faithful to a woman because he would have to stop being Richard Spencer if he was gonna be faithful to his woman. Let's say Richard Spencer optimized, he made his family his number one priority. He would be nothing like the Richard Spencer we see right now. Let's say Richard Spencer made his community for the well-being of his people, his number one priority. He would have to cease being Richard Spencer. The Richard Spencer we see and have enjoyed over the past few years is nothing like a Richard Spencer who makes his number one priority, the well-being of his people or of his family or of his community, right? If you choose to be monogamous, right? There's a whole lot of things that you're gonna give up. There's a whole lot of excitement that you have to give up. You're gonna have to make a lot of dull, dreary choices. You're gonna have to turn away from pleasure and excitement and thrill seeking. And if you wanna make your family your number one priority or if you wanna make truth your number one priority. So we get to choose what we optimize for and we get to choose what type of people we listen to and we get to choose. Are we choosing to listen to people primarily because they are exciting because they are telling us what we wanna hear, right? Because they are painting unseen worlds that are just so thrilling.


nn the tiger financial news network news update hi everyone basal chappan here on this tuesday the 28th of february last day of the month we're going to wrap it up yes this candle for the month of uh of march i mean february about to start march tomorrow and there's another great candle yet in the dowai so the dowai is down 137 and 32,767 we're going to technique that i call chapter wave roman candle that was just two three sessions ago and that implies that if there's a move for about an hour today that goes that trades it can't just go there it's got a trade under 32,760 there's a real good chance we're going to test yesterday's low uh any rally needs to start just exactly now to to get away from that looking at the s and p spx right now is trading up two points at 39,84 holding okay it's under the 200 period moving average the nine is under the 14th so all the technicals are negative looking at the qqq there we go uh down it's up 72 cents at 294.67 also under the 14 period moving average all of them have got quite a bit of work to do to get above and trade above those 200 period moving averages in each daily chart we get the i w m this is the russell 2000 trading up a dollar 22 at 189.35 again holding a little bit better that weekly chart is actually starting to improve quite a bit i'm watching to see if the i shares the russell 2000 small caps are actually going to stage some kind of a rally another rally in this march period we'll see what happens gold gold is up four at oops we're going to go up four at 1829 this is going to be important because it's testing the 200 period moving average it did make a low today of 1810 so it's a good 18 points off that but if you put it together with the dollar the dollar's only at a leg c maybe a peak c if there's no new height and a recovery high sitting on the 200 period moving average still showing some strength so i think that the the dollar still has the lead in terms of those two in terms of the counterpoint that we're looking at and if you're looking at the tlt which is bonds our bonds are down sharp these are yields are running again bonds are down 74 at 100.52 my thinking here is we've got a couple of days to go to see if we're going to test we test 99s it was back in uh december and the crude oil that's the scrutiny because crude oil is up the dollar 27 and 76 95 in a range i'll be back in a moment to go a lot to discuss end of the month vassal chapter taking definitions are coming up


New York City, it's your mayor, Eric Adams. Welcome to the Get Stuffed Duncast. Let's get to it. We are just really excited about, you know, the next addition to our Get Stuffed Duncast. And it's amazing how many interesting people we have in the city that are just doing some real good stuff. And I am, as you know, I'm a foodie and I enjoy some good food. I am here today with a great restaurant owner, Marcus Samuelson, with us. He's a chef that really wants to share his journey on how he came about to be in the food space, what he's doing. He popped up in here with a Shade on the front of his shirt. You know, Shade is from Nigeria. Nigeria, I've outlined it, yes, yes, yes, yes. You know, but you know, we are really looking forward to a nice conversation about food and the powerful, people don't realize the power of food and lubricating value of food when you are having challenging conversations. That's part of our breaking bread, building bonds, a thousand dinners, 10 people at each dinner, all coming from a different ethnic, cultural, religious background. And we're using food because when I'm around a table of people and we are enjoying a meal, there's like this soothing comfort that comes over us that we can really start to engage in real talk. But there's something else I do with food. When I give thanks for the meal I'm about to eat, I give thanks to the people who planted the crop, who delivered it on the truck, who's in the kitchen serving it. There's a whole line of people, before you get that meal, that really put in place the motion for you to enjoy that meal. And your story I think is representative of that. And I would love for you just to peep into that. I've been all over Africa, have yet to be at Ethiopia yet, but I'm going to get there during my administration on my African tours. I would love to be in Ethiopia. People would be so excited. And I'll tell you, first of all, I think this is an incredible endeavor that you have this podcast, because you can really speak with people and speak on it in a very, people are going to hear you in a closed way, because this podcast is this intimate. And I would not be here if it wouldn't be for a mayor, Mr. Dinkins. I love it. I was rest in peace, first of all. I was in France. I worked in a three-star Michelin restaurant in France. And I've done all the training. I've studied in Japan. I've studied in Switzerland. And my mother and I, we wanted to get me to a three-star Michelin restaurant. I got the job at a three-star Michelin restaurant. And when I graduated from that, after working for free for a year, Jeff didn't even look up. I said, hey, Mr. Samson, go home to your parents. Come back in three months. You're going to come back and do one more year with us. I said, I can't. Because at that point, I felt I'd built up enough value. And I said, what do you mean? He looked up, what do you mean you can't? I said, I think now I have to go start building my own restaurant at some point. And he said, he looked up, he said, this is a young man. I said, black boy, you can never own a restaurant. You can work in a restaurant, but you can't own a restaurant. And I said, well, you know, I've worked all over the world. And he said, let me simplify it for you. Do you know any black chef in France that owns a restaurant like this? I said, I only worked here and been to Paris once. And he said, do you know anyone in Europe? And I said, I don't, but I haven't been all over Europe. And he said, well, you go back to your parents, you can think about it. And I called my father and said, come home. And took the train home 36 hours in the train. A lot of time to think. Was that Sweden or was that? It was just Sweden, Gothenburg, again, the port town of Gothenburg. But my father said, hey, thought about this. You go into New York. And he said, do you know anyone in New York and can you get a job in New York? I said, there's a Swedish restaurant in New York. And I know I can get a job because at this point I had a really strong resume. And my father said, they used to have a black mayor in New York City. And if they voted for a black mayor, they will support a black-owned restaurant. When? I don't know, but they will. You going, son. And that's it? That's a powerful story. And I say all the time to people that I'm hoping that people look at my life and see their lives. So when we think of David Dink as being the first African-American mayor, we think of him here in New York City. But his energy cascaded out to Sweden that your dad stated that, hey, there's opportunity there. There's a reason the song said if you can make it here, you can make it anywhere. And you did just that. How does your family end up from Ethiopia to Sweden? So I was adopted. I was born, sometimes the worst that happens to you can also be the best thing that happens to you. I was born in a hut in Ethiopia. A hut that is basically twice the size of this table. Me and my sister and my mom, we had to work closer. My mother took us to a hospital. She passed away. Me and my sister survived. And I would also say luck and the goodness of others. There was a nurse in that hospital that had to break the law. She took us. Once we were healed, we were two kids, two and four years old. And she's like, I'm gonna take you in. So she took us because she knew it would be better to stay with her and then to be on the screen. So she connected us eventually with us. She had three kids of her own. She connected us after a couple of months with a Swedish adoption agency. And I went from the warmest country in the world to the coldest country in the world. And I went from being a Kassahunse guy to Marcus Samuelsson. And so luck, there was thousands of kids at that time in Ethiopia, deserving and needing the help just as much me. So I never take away faith, luck, goodness of others. And when this thing happens to you, your job eventually becomes to really support other kids in need. Right, no, no, I call it depositing into the social bank of life. And then you could draw on the equity when you need it. It's not luck, it's investment, you know. But we talk about, so African-Americans are essentially even more powerful outside America, sometimes than in America, right? Think about, we're celebrating hip hop this year, 50 years in our city, right? From the Bronx to the world, right? And think about hip hop is today, pop culture and the language of pop culture all over the world. Globally, globally, yes. But if you're a girl of color or boy of color living in Germany or living in Japan and you're connecting to that, right? Not only to the music and the rhythm, but maybe the art, right? Maybe you're graffiti artist now or maybe you're an art director and all of that stems from what those kids 50 years did in the Bronx, right? Right, in the Bronx, yes, right. It's maybe into fashion. Now you see that you can be like Pharrell, you can be head of Louis Vuitton, right? So it has all these other rings on it. So African-Americans never get enough credit as a black boy grown up outside America. We always looked up to what the black culture here was doing. So you, Mr. Mayor, it's impossible for you to know how many people, you're a core responsibility, obviously, the nine million people in New York City, but throughout the world, people are watching what's happening in the city. Listen, brother, I know, I'm the man of New York. Yes, yes, yes. Trust me. It's a global, yes, yes. That's right, listen. When I was in Qatar a couple of weeks ago, they stated there's America and there's New York. Yes. You know? Now, how was your first stay here? When you got here, you saw the tall buildings. You say, wait a minute. You know, I'm in New York City now. How did you feel and what did you find were some of the obstacles that you had to overcome? Well, as an immigrant, I loved it. So obstacles, I never thought I would come to America for it to be easy, right? So I love the energy and it was my job to match the energy of the city, right? Taking the train, seeing, getting all of those different, being exposed to so many different things. I love the competitiveness that New York City just brings something to bring, it brings you out of it, right? Whatever it is, if it's a subway singer, it's the most talented subway singer in the world. It's like, so I just saw, I was around this and I think it does two things to you. You either say, you thrive under this or it's not for you. So people even, it doesn't mean people are not good people, but so I loved it. The only time, it's only twice I really questioned my choice of moving to New York for my 25 years, but both those times ultimately made the love the city even more. 20 years ago, we all know what happened, 9-11 just down the street. And I cooked in the towers the weekend before. Wow. And Michael Monaco, the executive chef, it was kind enough to give me and my friends the space to cook there for an organization called C-Caps, which helps inner-city kids to go to college. And I knew a lot of people that passed away. And it's the only time I would say, I guess the word depression, I was like, I was really down, I couldn't find myself. I was, who cared about fine dining and all the song and dance? But one way to get my energy and spirit that was actually to come back down here and volunteer and a lot of chefs and people like Drew Nearport and a lot of in the food community, really, we found each other by handing out soups, by handing out meals. Love it, love it. And seeing this, and eventually I took the decision to, I said to my mom, I said, I can't leave on this. This is not the way to go out. So I decided to move. I lived in Midtown when I moved to Harlem and found, I always say that Red Rooster in Harlem saved me because I needed to get my groove back and it was being uptown, seeing the joy of being uptown, listening to the music, going to the Apollo, going to the studio, going to Schoenberg that I truly got my energy back and eventually I opened Red Rooster and it really is my love letter to Harlem and black culture, right? But something like traumatic like that, I was really, it was really messed with me in the way that you understand, it was tough. And then the other time where again, I was shocked, shell shocked, but again changed me for the better, was during the pandemic, right? Deep, deep. But I'm lucky because I'm part of several communities. I'm part of the chef community. I'm part of the black community. I'm part of my neighbor in Harlem and I called my dear friend Jose Andres up. We closed Red Rooster and it became a community kitchen and every day for the next nine months, we served New Yorkers. It started with 300 meals a day and 400 meals a day and then 1800 meals a day. We served 280,000 meals during that next nine months. And again, being out there serving food with gloves and with masks and everything.  We started to have regulars. People came back and you know New Yorkers. They were like, yo, I liked the chicken mutt better yesterday. How come we're getting apple today? We should get oranges. It was this back and forth. And as a chef, all you want is a customer. So some of that mantra, some of that back and forth really helped me again finding my rhythm. Love it. And you jumped over and you talked about serving through Red Rooster. How did that come about? How did you decide to open the restaurant and where did the name come from? Because there's some historical connectivity to it. Yes. Thank you for asking me that. Well, going through this moment of doubts in the after post 9-11, a bunch of us we were summoned by Ms. Maya Antelor. You know, she lived in Harlem and asked me to cut her lines, but she lived in Harlem. And she got, I remember walking into our room. You were summoned into a brunch at her house, beautiful brownstone.  She said, if each one of you bet on Harlem, this community will be transformed. If you do music, do it here. If you cook, cook here. So that was actually the seed to starting about thinking about Red Rooster. And going to Schomburg, I started to read about all the different places through the Renaissance, opposed to Renaissance. And this place that Adam Clayton Boho, a young David Jenkins, Mr. Wrangles, and you know, but it wasn't just for the politicians, it was also for the maid and the nurse and the celebrity. And I said, wait a minute, I know the regular New Yorker. I know a lot of new politicians and I also know a lot of celebrities. They all gathered this tiny bar just south of Stryver's Row on 137th and Adam Clayton. It was called, the bar was called the Red Rooster. And it's open and closed and open and closed by the history. And I asked Mr. Dinkins, what was the Red Rooster like? Oh, let me tell you about the Red Rooster. So every time you spoke to someone that was, you know, a little bit older than 60 and 70, you know, in the 70s, they knew that this clear vision about Red Rooster. And I went to Abyssinia and asked some of the elders there, I was like, whatever name I was thinking before, forget about it, it has to be called the Red Rooster. Did you have to find, how did you get it? Because there was a Red Rooster already. So how were you able to get the name? It was several people who had to contact and it had been closed for a long time and we connected their last family and they're absolutely go ahead. And that's really where the Red Rooster name came from. Love it, love it. And I wanted something that New Harlem could connect with but more than anything, Old Harlem felt that we see you, we appreciate you, this is your place. Love it, love it. You know, tell me about the James Beard Foundation, naming you the best chef. That must have been a moment when you said, hey, I have arrived. I mean, the James Beard Foundation is our Oscars, is something that we fire to every year, right? And it's in any industry, we need that. We need those things that we wake up, they're bigger than ourselves. But I, and I feel like one day you and I should work on a bid to get the Beard Foundation back to New York City. Let's do it, let's do it. Yeah, because now Chicago took it from us and we're gonna get that back. But I just give praise to my grandmother. I, food saved me. My grandmother was the one who taught me cooking. I had a lot of great mentors like Miss Leah Chase from Dookie Chase in New Orleans and several people that truly guided me. But, and I think a moment like that when you stand in front of a big audience, it's not just your moment, right? It's all the 40, 50 people just like becoming the mayor of New York City. This is your moment. But it's also the hundreds of people that helped you get to that moment. So for me it was important not to forget the people. I saw my grandmother in that moment. I saw my parents' journey, my sister's journey. And as a journey as an immigrant and as a black New Yorker, truly like listen, if I can do it, anyone can do it. I like that. And you continue to do it as well. I know it had to have been a proud moment in 2009 when you did the president, President Barack Obama's state house dinner. How did that feel? That had to be a deep moment. Number one, it was for the Indian prime minister and you served a predominantly vegetarian meal. Yes, I knew you had to get that in. That's good, that's good, get it, get it, that's perfect. Listen, I'll tell you a funny story. So leading up to this, it was, you know, I didn't know how to tell my mother because I always told my mother everything, but I didn't want to make her nervous. So I called her basically like 20 yards outside the Oval Office. I said, okay, mom, in a couple of hours, I'm going to do this dinner. I know you're going to read about it in Sweden, but I don't want you to be surprised. I just want you to know about it now. It goes quiet on the phone.  So maybe it's better you leave. I know people will be upset if you leave, but if you're poisoned, the president of the United States is going to be much worse. So I think it's better you leave. I called my sisters up, like, what's wrong with her? And they're like, what's wrong with you? You should now call her and click. That's my family in a nutshell. Is it just you and your sister? Yeah, I have two sisters. And we were that family. I always said my family helped me get ready for New York City. Love it. My auntie's Jewish, my cousins were Koreans. I had white parents. We were the little black kids running around. Right, right. Our other cousins were French, Korean, Canadians. So they were, you know, they spoke English and French. Right, right. So our tribe was like basically sitting on the seven train or something like that. I'd go to Queens, right?  Love it, love it. But when you prepared that meal, you knew in your head what you wanted to prepare. And I assume they enjoyed it so much. And it wasn't your last foray into plant-based eating and cooking, you know? Tell me about that journey and why. Well, when we got asked, we were a bunch of chefs that got asked and we had to present the menu. And what I started to do right away was Google Mr. Singh. Because at the end of the day, when you host, it's a guest of honor. And I was like, well, he's vegetarian. And if you take the occasion away, end of the day, it's a dinner that you have a guest that you want him and his family to feel comfortable. Right, right. So I broke it down to a family dinner. And I was like, of course, we have to do two things. It was also when the first Mrs. Obama started the garden. So I was like, well, being inspired by her, him being vegetarian, let's base it on American food with Indian infusion, right? And then let's traditionally lean it towards vegetarian. So he feels comfortable. And that was just, as a host, you just want the guest of honor to feel comfortable. And when we sent that in, they liked that right away. We were one of the few that actually sent that in as, you know, with Mrs. Singh in mind. And before that, the Statens were always French. And I think that's great. If you have the Prime Minister of France coming, right, that's perfect. But not for anyone else, you know? So I think going left sometimes and thinking different, you know, it narrows the space, but if the other person received, then you're in a much better position. And sometimes you're going to lose, but sometimes you're going to connect, you know? And you did the whole Met Gala. You did a vegan meal, plant-based meal for the Met Gala. How did people receive that? Well, I feel really, you know, first of all, thanks to Ms. Anna Winter that allowed us to do that, because again, that's one of those moments. But I think the Met Gala is such an important event for the fashion industry. So, and I knew these occasions that people will Google and research the menu. So I said, this is an opportunity for us to communicate that we are in a new era. Let's move forward. Let's move forward in a cleaner and a better and a healthier way. So I just felt like it was an opportunity for us to truly set a standard and set a statement like this is where we're going. This is what we're doing. This is the future.  Now you have one of the top restaurants in the city. Really proud of you. Thank you very much. And it's a story to tell them, hoping young people listen. And it's all about reaching for your dreams, you know, and never, never surrendering or never, never giving up. And sometimes you have to go left to get it right. Yeah, yeah. And that's what you did. And that's your journey too, Mr. Mayor.  One of the things that you learn as an immigrant and is that we very often comfortable with being in uncomfortable spaces. And as you have evolved, right, and now being the mayor of the city, you have to put yourself out there. And I'm sure in the beginning of that journey, it was not comfortable. Now you're in a different space. But if you wouldn't have said, you know what, I'm going to go for it. Sometimes uncomfortable situations are really good. And it's something that I debate with my wife a lot about with our son. Cause I'm like, no, let him go.  We can't comfort him in every situation. No, so true. And healthy discomfort is a sign of growth. And putting them in that situation. I tell my son now he's getting ready to come out with his first album and he was in Albania doing his thing. And it was about, you got to go for it. If you want to actually obtain it. You went for it. And I can't thank you enough for gracing us with your presence here. I look forward to your continued growth and aspiration as we look at the Red Rooster. Something all becomes new again. Thank you so much. And thank you for being so passionate about New York City as New Yorkers. We love our city. And it means a lot. Thank you so much for having us, man. Thank you. Appreciate it. And this is the information I wanted to share today. I hope to see you for another episode of Get Stuffed Done Cast.


Hello, I'm Megan Humphrey. I'm the executive director of Hands. And we are a nonprofit in Burlington, Vermont, whose mission is to get food to seniors who are lower income. So we have a number of programs, including this one, Our Hands in the Dirt. And we partner with the very famous Charlie Nardosi and Vermont Community Garden Network to bring gardening programs. We have Hands in the Kitchen, which is a nutrition education workshop series as well. And we're already, shockingly, gearing up to distribute, to deliver about 1,000 meals and gift bags all over the county on Christmas. So we have a lot going on. And we have also partnered with Heineberg Senior Center to do the Support Buddies program in response to COVID. So those are our other programs. And we wanted to especially thank AARP Vermont, CCTV, Town Meeting TV, Gardener Supply, Hannaford, and Red Wagon Plants for all of their support for all of these programs. And I wanted to point out, once again, I have Marie Davis, Peapod earrings on, which is kind of fun. She's a local artist. And as Charlie knows, I love August more than any other month. But suddenly we're talking about fall in today's series. And then we have one more on September 15th about putting food by for the winter. So Charlie, thank you so much for once again coming. And here you go. Well, thank you very much, Megan. It's always great to be here. Let's see, I just wanted to do that. There we go. Yes, so welcome. And yes, it is August. It kind of creeps up on you, doesn't it? You look at the calendar and all of a sudden, oh my god, it's August. And there's lots more things to do. But it is a very bountiful month in the garden. I know our gardens are doing really well with lots of produce coming in, lots of berries. We have a lot of berry bushes and fruit trees, and lots of flowers too. We're getting into those fall flowers. So what I wanted to talk about though is not so much harvesting in this little talk, but I wanted to talk more about what to do to keep the harvest going. So that would include things you could have planted, perhaps in the spring, that will be long-season crops that you're gonna actually be harvesting in the fall and into maybe even to early winter. But also things you can do now that will help you get the garden growing and get some new plants planted and growing so that you can enjoy that bountiful harvest into September, October, and November. So without further ado, let me share my screen and we will get going with this whole talk on fall gardening. Okay, so the fall vegetable garden. You know, a lot of us started out gardening with the idea that we'll plant things in May, plant things in June, and then we kind of just let it do its course, you might say, and really don't think about continually planting throughout the season. I know in previous talks that I've given for hands this season, I've talked about succession planting, you know, continually planting things right through the summer so you have more in late summer and fall. But now is a good time to kind of get that last gasp, that last big planting in before it gets a little too late for things to mature in the fall. And there are a lot of options and that's really what I want to highlight with this talk and really kind of give you some ideas that as things kind of fade, you know, the beans kind of fade or the summer squashes start fading and cucumbers, plants like that instead of just pulling them out or cutting them back and cleaning out the bed, you can do that for sure and you may want to do that, but also take that as an opportunity to plant something else in that bed. And the something else will be what we'll be talking about here. But before we go there, I want to talk a little bit about harvesting some of those summer crops that are really pushing along with our warm, humid weather, wet weather that we've had a lot of things like the melons, for example, and then moving along really quickly and often people have questions about when to harvest them. So we're talking about cantaloupes or melons. It's really a simple crop to harvest. The best way to know when to harvest them is you lift them up and when they slip off the vine, literally they just slip right off the stem, that means they're ripe. Another thing I always do is I give them a sniff. You can just sniff the blossom end of them and if they smell like a ripe melon, you know it's a ripe melon. Another thing of course you can do is watch and see what the wildlife is doing. If you've got squirrels or mice and bowls interested in your melons, you know they're probably ripe. So you want to pick them. The thing you do want to do is let them ripen on the vine. These are not the kinds of fruits that will continue to ripen, you know like some of our other fruits that we have, these will not continue to ripen after they've been harvested. So if you do have problems say with pests, like mice and bowls and squirrels, you might want to put a little wire cage around some of your prized melons just so you can protect them so they don't get hollowed out while they're sitting there trying to ripen. Water melons also are maturing nicely. We've got some nice ones in our garden they're putting on some size now. And these are a little harder to know when to harvest these because water melons will not slip right off the vine when they're ripe. So you're going to have to use some other cues. Some people will look at the bottom of a watermelon and when that bottom that's usually kind of white you know the bottom is on the soil surface that area on the skin is usually white when it turns kind of a yellowish color they use that as an indicator. Some people will thump them, literally thump them with their fingers and when it has more of a hollow sound that tends to tell people that it's time to harvest but really the most easiest way and the most foolproof way of telling if your melons are ripe is looking at the tendrils. So when you look at this image I have up there now you could see if you go to the right maybe about one o'clock or so on that screen you could see a little shoot coming out and little curly cues coming and hanging out there. Those are tendrils that's a tendril that comes out of the vine that's usually what it uses to grab hold of things. When that tendril closest to the watermelon starts to brown and fade that's an indication your watermelon is ripe and ready to harvest. So that's really probably the best way to know when to harvest your watermelons is waiting for those tendrils to turn brown. If you wait too long and they get really brown then your watermelons gonna start cracking and kind of be kind of mealy. If you pick it too early well we've all done that probably in the past it's kind of green and doesn't really have that flavor you're looking for. Winter squash is a little bit easier than watermelon because they turn a certain color when they're ripe. So you get for example, butternut squash and most of the varieties of butternut squash are gonna turn this kind of brownish color. When they turn that color, that mature color then you know that you can harvest them or you can even just leave them in the field or leave them in the garden. They're okay to sitting there as long as they don't get hit by a hard frost they'll be fine as far as storage goes. Now some of the new varieties of winter squash acorn squash and the turban squashes and all of those they mature to all different kinds of colors from white to green to black to red. So sometimes it's a little hard to know what the mature color should be for that.  And if you can press your thumb onto it and you get some resistance meaning that it doesn't easily pierce the skin then it's probably ripe and ready to harvest. But like I said most of these winter squash can just be left out in the garden as long as they don't get zapped by a cold frost they'll be fine out there and then you can harvest them at your leisure. That's a nice thing about them. Another thing you wanna do with your any of these curbs so melons and squashes for example is this time of year it's good to really encourage the fruit that is already set to size up and ripen. So you wanna stop the plants from creating new vines that have new flowers and new fruit because those new flowers and fruits are not gonna have enough time to mature. So this time of year it's good to go out to your melon patch or your winter squash patch or your pumpkin patch and it's snip off those little shoots. So that little shoot there you see at the end just go back maybe three or four inches or so snip off the flowers and the little fruits on it so that you can see those other fruits that have set off to the left there they're gonna have a chance to fill out. In fact that one vine that's probably about well about seven o'clock I guess on your screen you can see that there's a little fruit there and then at the end of it there's another flower I would snip off that flower and just let all the energy go to that fruit so you can get a big size fruit that matures before a frost happens. Now tomatoes are pretty simple, they're starting to come they're a little slow this year at least in our garden I know the farmers markets are loaded with tomatoes but often a lot of the local farmers now use hoop houses which helps them get a jump on the season and also helps them get harvest of tomatoes a lot earlier but they will come along, we're still in August we've got plenty of time for tomatoes and we'll have lots of them in the next few weeks. So the thing of course with tomatoes regardless of which variety you go and there's a whole bunch from our garden a couple years ago you can see all the different heirlooms, different colors, different shapes and sizes regardless of the variety you're growing you wanna make sure it starts coloring up before you harvest it. So this is really more of a tip for into September and October where you have some green tomatoes still out there and there's threats of frost coming so can I harvest it and bring it indoors to rip it? And the answer is if you have some color on that fruit yes you can, you could bring it inside a lot of people will wrap it up in an individual fruits into a newspaper, put it in a warm dark place doesn't need light, it just needs warmth and it will continue ripening so you'll have that nice tomato flavor maybe even October, November depending on how many green tomatoes you have if the green tomatoes have not shown any indication of color they will not ripen indoors so it's best to harvest those and fry them up as green tomatoes or pickle them or do something with that with them. So just like the pinching of the cucurbits you can pinch tomatoes too but you don't wanna do that quite yet. Now if you have some of those big heirloom varieties like some of the ones I just showed you there those you might start thinking maybe the end of the month starting to pinch the tops of the plants and the idea with pinching the tops of the plants is just like with the cucurbits you're trying to send more energy to the existing fruits to get them to ripen in time so you can just pinch the tops off so the fruits that are there that are just starting to size up looking like a good size they'll still have enough time to get to full maturity and ripen for you. The exception to this would be cherry tomatoes. So if you have cherry tomatoes you do not wanna pinch those vines by the end of August because that's still too soon. They are very prolific, they grow very fast and they only have small little fruits to mature. So I would wait till mid even end of September to pinch the vines of those cherry tomatoes that way you can get the maximum amount of production from them before a frost comes. This time of year it's good to make a new bed and this is kind of the traditional way of making beds you get the rototiller out there or you get the shovel out there and you start digging up the sod and tilling it all under and doing that but let me introduce you to a new way of doing it and I actually talked about this in a previous presentation that we did I think probably in the spring and that's called no dig gardening and no dig gardening really uses a tenant that we should be imitating what's happening in nature and this idea of tilling the soil and turning the soil every year is actually not a good thing for your soil, for the plants and for the wildlife that's involved in it because we found out that in a teaspoon of soil there's over four billion microbes and those microbes are in there creating basically creating relationships with plants with plant roots and one of the most famous ones of course are the Mycorrhizae fungi and what they do is that they create this symbiotic relationship where they're working together so that the Mycorrhizae lives on the roots and what the Mycorrhizae do is open up those roots so they can bring in more water and nutrients and your plants grow better. So this is a whole sophisticated system that's happening under the soil and every time you till the soil you break up that system so it has to recreate itself. So a better way to garden especially if you're starting a new garden whether it be on a lawn like this or just in a weedy area or just expanding an existing garden is to do a no dig system and this is how no dig works. What you want to do if you have a lawn or even a weedy area, mow it down close to the ground you just kind of scalp the grass down and then lay about four to six layers of a newspaper on it and we're using like seven days here. For example, seven days is great and works really well for smothering out the grass. You don't have to worry about the colored ink on the page because that's fine but you don't want to use glossy paper so sometimes they have glossy inserts you don't want to use that by putting about a four to six inch thick layer and watering it down so it doesn't blow away. What that does is smother that grass, kills the grass but preserves all of that soil biological life that's under there and all the humus that's there all the real rich soil that's there right underneath the surface of the roots of those grasses. Then on top of that we're going to put a six to eight inch thick layer of hay or straw. I like to use hay because it's cheap and easy to find but straw is fine too. Chopped leaves would be fine too. And then on top of that we're putting a two to three inch thick layer of compost. And so if you do this in the fall which is this is an extension of one of our gardens we did a number of years ago that we did in the fall by the spring this is all broken down enough so that you can literally plant right through it and plant your plants right in it. So if you're doing this for a new garden whether it be a vegetable garden or a flower garden now is a great time of year to do this to mark out that area, mow it all down, lay down the newspaper, the hay, the straw, the organic materials make a nice thick layer, just leave it there and then cap it with compost. Sometimes what I'd like to do also is cap the compost a little more hay just so the compost doesn't get eroded away in the winter. And that's a great system to kind of set up now. If you have really tenacious weeds in the area where you're going so you have golden rod that comes up or wild raspberries then you might want to use cardboard instead of that newsprint that I was talking about but the cardboard you want to use is a corrugated cardboard. You don't want to use paperboard. You don't want to use like cereal boxes for example. You want to use the boxes that you would get when you buy an appliance or some of those corrugated boxes of course strip off all of the plastic that's around it all of any metal staples, any things like that that I'm not going to decompose and lay down a layer of that then you build on top of that with the organic materials and then the compost. The cardboard will take a little bit longer to break down but that's okay because if you do it now you've got a good six months or so before you're going to start gardening so by the spring you probably be able to use it. So once you have your bed then you want to plant and yet you can still plant things this time of year in late August. We're planting fall veggies and so what kind of things you want to grow? Well, anything that's green well literally anything that's leafy green lettuces, spinach, kale, Swiss chard, mescaline mixes any of those will work really well this time of year.  So these are plants that are adapted to the cool temperatures and they do okay with the short day lengths and that's really going to be a limiting factor very soon here as we get into September and October. So that's why it's important to get these in the ground soon so you can get them up and growing before the days get really short. Beets, radishes, and baby carrots are even a possibility. The beets of course, even if you don't get a beet you can eat the beet greens. Radishes are very fast growing, everyone knows that. And baby carrots are worth a try. If you have a protected spot that gets a lot of sun you might try a little baby carrot or maybe you have a raised bed one of those elevated raised beds or a container you might get some little baby carrots you know like the Sambalina carrots or the baby fingers, little ones, little fingers before the cold in the short days really stops their growth. And then Asian greens everything from bok choy to mizuna to mabuna. There's lots of different types of Asian greens out there the mustards. Again, you're eating the leafy greens of them so even if they're a small plant they'll be worth growing. So when you're planting lettuce and greens I usually say if you can plan ahead and this is probably a little late to try to do this now but if we were doing this say in the end of July I'd say start them from seed indoors or in a patio or on a deck or somewhere and get a little seedling going. So once you have a little seedling going then three weeks or so later you can transplant that out. That's gonna give you a kind of a jump on the season but also it's gonna help the plant because this time of year there's a lot of insect pressure. There's a lot of insects out there ready to munch on things. You might have rabbits and mice and other kinds of critters running around your garden.  But if you have a transplant like this it's probably gonna be able to survive especially if you can protect it a little bit and grow into a nice sized plant. Of course, this time of year it might be getting a little late to be doing this so you're probably gonna have to just direct sow seeds as we get towards the end of August. And that works really well for things like spinach. Again, spinach you can just do what I call a broadcast seeding. So you have a little spot on your bed maybe a one foot by one foot diameter spot. You excavate the soil, push it aside a little bit sprinkle all the spinach seed in there cover it back over, water it and just let it go. Spinach will germinate really well cool temperatures. It grows up really fast and you can start eating it as a baby spinach or you can overwinter it. I'll talk about that in a little bit. Arugula is a really nice green to grow because it really tolerates cold temperatures. So if you can get your arugula up and growing now and one of the things people have a problem with arugula in the spring is that it tends to get a little bitter especially when it gets warm but when you're growing it in the fall you don't get those hot temperatures so much. So it can continue to grow and you can just leave it in the garden and harvest it as you need it and have that nice crisp taste to it. Radishes are really quick growing and really fast growing plant easy to seed these now within 20, 30 days. Usually you'll get a radish to eat because we're going into the fall though you have to remember the days are continuing to get shorter and shorter by September our days are the same day length as they are in March. So that's gonna slow down the growth of plants. So your radishes that normally are ready in 20 days they might take 40 or 50 days. So putting them in now will guarantee that you'll have them by the end of September and kale, you know these are kale plants that were planted in the spring this is kind of how we grow kale it's called red boar is this variety really beautiful and tasty variety but the way we grow kale is planted in the spring let it grow up protected from cabbage worms and things of that nature. By this time of year we've got plants that are two or three feet tall loaded with leaves and then we won't start eating them until September, October. So you can grow kale that way or you can grow it from seed starting now and again, it'll be a little plant that'll have tender leaves and really nice one to grow even for like salads. So there's a lot of those leafy greens and some of those root crops that you can grow that'll really be a nice ones to start but the key is to get out there like this weekend if you can and plant some of these things find a spot where you can clean out some old plants put some compost down, sow these plants in there even check garden centers they might still have some things like some of these leafy greens that are still in stock so that you can take some of those and pop them in. Plants like cauliflower, cabbage and broccoli it's too late to start those from seeds. It's almost too late to even put the transplants in at this point. They really should be in the ground by more like the end of July or so or early August to get that nice fall crop of those. It's a great crop to grow and I always grow cauliflower and cabbage for the fall because those shorter days allow you to leave the plant out there longer without having to worry about it bolting or cracking or anything but you do have to plan for it so I always will put that in maybe right after a really early crop of something you know some lettuces or something like that that have gone by and they're done by end of June then after that I'll start moving some of these fall crops into the garden. So that's what you need to do right now so there's a little push happening then there'll be another little push for planting in October and that's to plant garlic and everybody loves garlic right? But you want to plant this the same time you're planting tulips and daffodils so generally mid-October in the Champlain Valley Connecticut River Valley maybe even a little earlier up in the Northeast Kingdom and in the mountainous areas. There are two different types there's a softneck garlic that you use often you see braided like this and New York white is one of those varieties and you do want to get varieties that have names to them that are adapted to our climate. You don't want to just go out to the grocery store and buy whatever's in the grocery store because those tend to be California varieties that don't really mature very well here. So softneck varieties you can braid they have very supple leaves they're really nice to have you can put them in a kitchen like this really sweet to cook with or there are hardneck varieties and these have those scapes that you probably have seen in farmers markets or in people's gardens and that's the flower shoot basically the scapes are edible in fact we make scape pesto usually every year which is really intense because it's a lot of garlic flavor but that is just a sign that that garlic is getting ready to mature. You do want to remove those scapes whether you eat them or not because that will send more energy into the garlic bulb getting bigger. Generally the difference between the softneck garlic and a hardneck garlic is that the softneck tends to have more cloves but maybe a little bit smaller size the hardneck varieties like the Romanian red and a number of other ones they tend to have larger cloves but fewer of them. It's really kind of a preference and a nice thing about garlic is that you can save some every year when you harvest it in July which is what we've done and you can take out the biggest cloves the nicest ones you have save those aside and those are the ones you plant in October and the more you do that you kind of create your own variety almost that's adapted to your climate your weather, your conditions and I've done that with other plants and I've gotten really large bulbs that way. Elephant garlic speaking of large bulbs this is one that people tend not to grow much but it's a lot of fun. It literally is as big as a palm of your hand but you think, oh my God that must have such a strong flavor with those just one clove but it doesn't. It's a very mild flavor it's actually related more to leeks and garlic but it forms a garlic bulb so that's a fun one to grow if you want kind of a mild garlic flavor and you want a lot of garlic I would really do that. When you're planting garlic again you got to find a bed so by October though it's a lot easier to find a bed to clean out because everything's kind of going by or been hit by frost and then once you clean the plants out there and I would suggest if those plants are healthy I would just chop them and not pull out the roots again trying not to disturb the soil which is one of the tenants of no-dig garden. So try to chop them off and maybe chop them into pieces I talk about chop and drop them a little bit or remove them if they're diseased and then come in with a layer of compost right on top of the bed and then pop in your garlic spaced about six inches or so apart a couple inches deep into the soil bed. Really simple thing to do if you grow them in a raised bed you'll see that you have very few problems with them. I have rarely had problems with my garlic the only time I did I remember is when I tried to plant them right directly in the ground not in a raised bed and we had a really kind of wet winter a lot of rain that kind of thing and they rotted but other than that I've never had problems with garlic so one of the easier crops to grow and by spring they start coming up you give them a little fertilizer keep them weeded, watered by July you're harvesting them. Now shallots is another bulb that's kind of like garlic that a few people really grow as a fall crop but I grow it as a spring and fall crop it's kind of fun. So I will plant some of my shallots which are like a mild onion they're small, very famous in French cooking in particular I pop those in with the garlic this fall and then next spring they'll grow up and they actually mature a little sooner than the garlic will mature and you can tell when they're ready they'll just kind of break apart and you'll see the individual bulbs like these pull those out and clean them up and keep them but I also then plant again in the spring so I have a fall crop that matures in the spring and then a spring crop that's going to mature very soon that way we have a bunch of shallots for winter and these are great they last a long time in storage and they have that nice mild flavor and this is a crop that I've been saving year after year from replanting the biggest one so now I get some that are like the size of small onions which makes them really much easier to peel and use once you have all your shallots and your garlic planted for fall then you want to cover them up and you can do this early after you're done planting or you can wait I usually wait till November or so throw some hay or straw over the top of it here I rigged up a little thing with Velcro plant ties and some boards just to hold the hay in place but you can use a covering or some boards just placed on top of it just leave it there all winter long come spring when you start seeing signs of growth that's when you remove the mulch and you let them start growing so there are also vegetables that you can hold so we talked about harvesting summer vegetables they've talked about which ones you can plant now but they're also thinking next year what vegetables can you actually plant that you don't have to do anything to and then by the fall that's when they come into their full glory leeks are definitely one of those so we plant leeks every year in the spring there's little spindly little shoots pop them in, I cover them over to keep the leek moth which I have in our garden keep that away from them and just let them grow and let them grow, keep them watered, weeded, that's it and then by September, October we got these beautiful blue cellaces the variety we grow in Tendors, another one leeks that are ready to harvest and leeks are great because I've literally gone out in November, December harvested a frozen leek brought it inside, chopped it up made a leek soup out of it and it was great so there are the kind of what I call planted and forget-about crops until the fall comes and then you can start enjoying it the same thing is true of Brussels sprouts so as long as you can keep them healthy and growing well and we grow these under covers too because we have a swede midge which is another insect that likes the brassicas so we keep them growing there I just checked them the other day and they're just forming their little sprouts all along the stem and so they will continue to do that right into September, October and then once the days get shorter and they can't really grow much anymore they'll just hang out there, they'll just wait there and I've literally gone out again in December and harvested Brussels sprouts even if they were frozen a little bit and they still taste pretty good I often get the question from people is what happens if you get into September and your little sprouts are not forming along the stem these little Brussels sprouts well at that point what you probably wanna do is top the plant just cut off the top four to six inches of the plant that just like pinching the tomatoes or pinching the melanbines is gonna send more energy into maturing those Brussels sprouts that you have along the stem you don't wanna do it yet we're still only in August so there's still time for them to form more sprouts up the stem but if you get into early and mid September nothing is happening you look all the way down to the spot on the stem and nothing's happening then you wanna top it carrots you can certainly plant and earlier in the season when they mature you can hold them in the soil you can hold them in a raised bed you do have to watch out of course for mice and bowls but carrots are not that hard you really hold through the winter if you mulch them heavily so putting a couple of foot thick layer of hay mulch on top of them say in October or so then you can go out through the winter just pull the hay mulch back, pull the snow back and just pop out those carrots as long as the ground doesn't freeze they'll be delicious if the ground freezes then when it thaws those carrots are gonna start rotting now you can do a little bit of that with beets but they're not as hardy I would say as the carrots are so what I've done with those is I just try to harvest them before you get a real cold frost a light frost is okay with beets but when the ground starts freezing a little bit it's gonna turn to mush but parsnips do not and that's another one that you in fact want to grow through the season let them grow in the fall I don't even cover ours I just leave them there until the spring till March or April when the ground starts thawing then I go out there and I dig them out and that's when they taste the best because they've sweetened up their starches have turned to sugar through the winter and they're very sweet they caramelized really well and sometimes they get huge that's one problem I've had with them is I forget them out there and some of them get like the size of like a turnip almost they're kind of woody like that so it's best to harvest them when they're smaller if you want to harvest in the fall you can but just make sure you wait till October, November after they've had a number of cold nights maybe frosty nights to really become much sweeter roots and then overwintering spinach I mentioned I was in the talk a little bit about this so if you've planted your spinach now you'll notice that it'll grow up but it'll stop growing probably in September sometime when the days get too short for it so what you can do at that point is you can cover it up and spinach is a really hardy crop and all you really need sometimes you don't need to cover it depending on the winter but just for insurance it's good to cover it is to put a floating row cover over it so there's a floating row cover over actually some bok choy in that spinach and there's three different weights of the floating row cover that's this polyspun fabric that you can see right there and you can get locally in a lot of different places there's a lightweight version which is really more for insect control keeps the bugs from coming in laying eggs and all that kind of stuff that's not gonna give you any frost protection then there's the regular weight which is what this is that's gonna give you frost protection probably down to about 28 degrees so that's good for the shoulder season spring and fall just as we're getting some frost maybe some cold nights but not really chilly nights and then there's the one we have on the left here which is the winter blanket literally you can't even see through it that's how thick it is it's like a piece of fleece almost that'll protect your plants down to 24 degrees so that's something you probably wanna put on say September, October to try to stretch whatever you're growing whether it be a spinach into next spring or even some of these crops that I've mentioned have them there and protect them through the winter you can also use a cold frame the one there is an old one I created at my old home I think I did that one for maybe $30 you got some scrap lumber I got some PVC tubing, piping there some plastic, put it together and that works really well again on those shoulder seasons it's not gonna protect plants when they get down into the low 20s but certainly into mid to upper 20s it does fine and that talks about the idea of a cold frame you're having a nice cold frame you can really design it out with some window panes and things it's a good way to protect your plants in the fall and to use that as a space for planting to have some nice greens right into the fall and early winter so I just wanna wrap it up with a little bit of fall garden cleanup too because that's also what we'll be doing very soon and in fact, you could be doing it all along as like I mentioned as things kind of slow down and start dying back in our garden I often will go through and just kind of chop them out bring some compost in and plant something else I'm always having something growing in the soil either having mulch on the soil to protect it or having something to grow it could be even a cover crop but that's an important tenant of no dig gardening and I mentioned chop and drop earlier so what I do with plants say like this broccoli plant there if it wasn't heavily diseased or insect infested what I will do is I'll go in with my head shimmers and just chop it all down when it's done when I'm kind of done with it and it's done with me I chop it all down at the little pieces just leave it there as a mulch and then in the spring I come back and a lot of that is decomposed I just throw some compost over it and plant right through it now this could be a little dicey if you like a nice clean garden but if you're okay with little messiness with little stumps here and there from the broccoli stalks or some of those stems that didn't decompose completely you can clean them up in the spring a little bit sure that's fine but you don't want to disturb the soil that's really the whole idea behind this and it protects the soil in the winter from erosion from the wind and rain and snow and all those things and it protects those microbes that's really what we're trying to protect is the microbes in the soil so you're creating a rich environment that you can just plant into next spring and you can add some compost so as I was talking as we go along every time you're planting something you want to add a little compost before you do it that's another tenant of the no dig gardening system and you can add mulch so say you have a bed of tomatoes that were heavily diseased and you don't want to leave those there so you chop them off of the ground leave the roots intact and then you can come in with hay or straw or leaves or whatever it is and just put that right on that bed that's going to protect it in fact you can do that over a whole area here our dog Linus is showing us this this is our potato patch area and so what we do here is that after we're done pulling the potatoes out and literally we don't plant potatoes we just kind of put them on the ground and then bury them in hay mulch we bring in some more hay mulch in the fall so any part of our garden that is not going to be have a cover crop on it or a crop that's going into winter or chop and drop crop it has hay mulch on it but you can use leaves you can use untreated grass clippings you can use straw you can use a variety of things to protect that soil in the winter and what you're doing also is you're building up the fertility of that soil at the same time so hopefully this gives you some ideas of what you want to do with your fall gardens one thing I forgot to mention that I'll just mention here at the end are some of the plants that you can literally bring in doors to so plants like parsley for example or maybe you have a potted hot pepper that you really love these plants are not really going to thrive in doors but you can bring them indoors come September, October to avoid a frost put them in a sunny window and continue to harvest them right up until they're done or the plants are just kind of wilted usually that would happen sometime in November, December but maybe you could use them for the holidays which would be really nice to be able to say oh yeah those are my hot peppers in that dish for the ones that are right in the window over there so hopefully all this gives you some ideas and inspirations on how to do some fall gardening so let me come back here and thank you all for coming I appreciate your time and I appreciate you watching all this and hopefully you got some good tips on what to do this fall what to plant, how to plant them when to plant them all of that stuff and as Megan mentioned next month we'll be talking about preserving food and putting food by so hopefully you'll be able to join us then