OSG I wish you were here to approve honey, but you're at a weekend getaway with some gals right now Why am I showing you my breakfast? Well, I pretty much show you guys everything in my life, but today's video I'm gonna let you in on a Some information that's pretty exciting something. I'm really excited about another journey man. I'm just excited about it It's gonna be a big challenge. It's gonna involve being pretty healthy, but welcome back to the channel everybody Welcome to the vlog. I'm gonna eat this breakfast and then we'll get into the info There's a storm a coming This is a perfect metaphor for what is going on. So let me tell you the story It was about a year ago one of my buddies called me and he said hey Would you be interested in going on a hunting fish a trip in New Zealand? Yes, I would be very interested in doing that and we started planning getting ready to go and then life happened You know both of us had things come up We weren't able to go do this trip and it was sad because my friend knew Someone over there that would take us out hunting for basically nothing It would literally just cost us a plane ticket and you know some gear and things like that But he calls me again. He's like hey, man that trips up for grabs again I got baby at home and he has twins So it'd be a really big deal for us dads to go over there because it takes a long time to get over there Take a long time to hunt. I'll get in all that later both of our wives approved and it is happening y'all We are going to New Zealand. I knew it was a yes thing to say Yes, that's one of the most beautiful places to go amazing, but I Did not do my full research on hunting in New Zealand at high altitudes.  I just have been sitting in trees hunting furry animals My whole life. I've never done any out West hunting Western style high altitude hiking backpack any of that and I'm going to be dunked in full force in some crazy climates To go after some tar and shaming and some other animals that live up there in the nose I'm going to be taking you guys along for the adventure of Preparing for something like this and what it takes because if you're like me and you've never done anything like this I think you'll find it really interesting and as you know guys, I still have Willis growing in my brain and I want to do everything I can to reduce that growth so I could conquer him For good and this is give me excuse to pass the thunder claps Let's prepare our minds bodies and so's thank you guys for being here. Thank you for your support. I love you Just had ourselves a good little workout guys I've been I've constantly ran and done basically bodyweight style workouts for the last year and a half or so but it has been a long time basically since My battle with Willis that I really worked out with weights because then I wanted to put on more weight You know, I think my goal was to put on 10 or 15 pounds and you know, the best way to put on weight do Heavyweight low rep exercises and that's something that I haven't done I've just done things to keep my cardio in shape, you know things to just keep my heart healthy I'll have more of it on the lake life family channel for more of like the routine and things like that If you haven't subscribed to the channel link is down below just kind of wanted to Break you guys into the fact that I am working towards something right now Focused and this is in the back of my mind getting back to the workouts feel good Feel good, but I'm I am sore. I'm gonna be sore next few days. It's a good feeling though Gonna eat some deer burger tonight When I was a bachelor, I had tons of deer meat one of my main forages was deer meat Particularly burger my burger patties and then frozen spinach It's a great diet. So I'm gonna be eating a lot of that Get some good nutrients and I brought back some more meat We got a we got our deer deer sticks for the boat summer sausage That's kind of an indulgence there and we got more wild game over here y'all And then catfish, so I'm gonna keep that up wild game for wild games, you know what I'm saying learn that for my boy Outlaw he's up there eating all that wild stuff. I really would like to get an elk later this year, too Even if it's a cow elk, I just want to go capture the meats. That's later in the season right now I've got the fishing bug really bad and I just heard the FedEx guy come by and I'm pretty sure he brought by something very relevant to this conversation today and Yes, this is this is what's happening to you I've been waiting on this sucker to come in for all y'all that are unfamiliar with mountain hunting like me. It is a drastically different Kind of hunting backpack hunting up in high altitudes then your traditional sitting in the stand for the deer Which I love very much. I always will I love hunting whitetails, but I Found out very quickly from my buddy JT that I did not have jack squat in terms of Good equipment for for mountain hunting. I he sent me a list in my jaw About dropped from all the things that I actually need started doing research on companies and then I remembered Rob getting some some coo you gear and He really loved it. I got to look at the stuff looks really good. I don't know if this is all of it I will be doing a a total Unboxing for all the gear and then how I'm gonna pack it as as this goes along my huge challenge Well, number one is gonna be getting physically ready Number two learning how to pack the gear number three learning how to pack camera gear to with all that to film everything I'm not just hunting. I'm documenting and I want to do the best job I can Adding new equipment to the arsenal, but trying to stay as light as possible. It's a it's a big challenge I want this to be some of the best footage that I'm I'm gonna get kind of like the Amazon series Because it's a once-the-lifetime trip and it's beautiful. Anyway, I'm gonna open this up real quick Just kind of see what's in here light This is all the stuff I've needed for For mountain like even down to underwear socks Oh, yeah, we're gonna be doing a pack workout this afternoon guys. What perfect timing didn't know this was gonna come in I bet you can't even see me right now. It's okay. I've never had stuff like this before. It's so awesome Fit so good. Like it's the thing with mountain hunting It's got to be light got to be comfortable. You're on your feet a lot You're hiking a ton and you got to carry that weight So everything is just super light and to be packed up So I decided to get the gear about a month early get it in try it on make sure everything fits make sure I'm comfortable with it Learn the weight so I can learn how to pack everything with the clothes and with the other gear that I'm gonna have to Put in there with it.  Let's get it's get a couple more miles in on the hike break the boots in Break some of this gear in get a little extra exercise and have some deer meat for dinner Getting a second workout in for today going on a on a hike probably gonna do about three or four miles With this kind of weight, which I am not used to I rigged this pack out with Pretty much all the stuff that came out of that box and some extras including Stuff like tripod over here. I've got One of my other camera bodies With 200 millimeter Lens which is probably the heaviest thing that I'm gonna take but I'm gonna need that if I'm going to to film These goats and different animals that are gonna be probably really far away to begin with batteries Extra gear. I'm gonna say that this pack right now is probably around 40 something pounds. I think it'll probably be around 55 or 60 When we first start and I've got full load of food and all that kind of stuff in there What's nice is I can fit this camera right here on the very top of the pack And then I've got extra room to put other stuff other other camera gear. So I Got I got a Garmin in reach that I carry with me on crazy trips like this one and I actually just turned it on I'm gonna see how far I'm gonna track and we're testing out the new boots, which I actually think it's good It's wet. It just rained and I can get a little Get a little extra break in with the leather on these but they already feel really good. These are Daner Powder horns. I believe I have a set of prong horns that I really like And so I decided to get these because they're not insulated because we're gonna be moving so much And this honestly is probably how New Zealand is going to look when we first start out later as we go up It's gonna be nothing but rocks and snow I got to see how much the weight is gonna be that's what all this testing is about but I do Know one thing I feel pretty darn confident. We're gonna see a snake of some sort On this track a little bit of a crick no worries Waterproofness ooh hug Track right there the weight is Definitely being felt. I definitely need to be doing this a Few times a week When I have a moment, I don't have much time But I need to be doing this because it just Really is exerting Well, I don't know which way to go here Up or down. Let's go up because we're trying to Get stronger. Look how pretty this is y'all There you can see where some hogs have come through Been rooting around in here right along the trail. Oh There goes a white tail. There goes a white tail right there. That was a perfect example of why I Wanted to carry this big lens and have it at the ready in The pack so I could break it out and I could film For when things like that happen, of course, we're not gonna be talking Vlogging when animals are running around But this is that's a good example of why I want to rig this pack out to where I can access that quickly And it's really nice having that hold another body on That lens and this one has a stabilizer in it So I can literally go handheld and the image looks great without having to put it on a tripod even zoomed all the way in So it's a little extra weight, but I might bring both bodies Just giving that example right there and what I'm trying to accomplish on this hunt I've even got an extender that's gonna go on this to Amplify the the zoom on it. So I'm really glad that happened y'all that was cool. So White tail walking around middle of the day can't beat it nature, baby. Good boot test right here Little stop by the creek we're 1.35 miles in So I'm gonna keep going a little further and then I'm gonna have to turn around this thing is windy zigzaggy And I have been lost about here before just not used to this. This is good. I definitely needed to do this There's no question. Oh Last part is all the pill. I just looked at my my GPS that said two miles I Guess I was closer to the trailhead than I thought when I stopped not even close What I need to be doing And I'm exhausted So I'm doing this y'all. This is not easy. I'll tell you what though Wool marina wool something I've I've had it in for a while. I really like it This skewed marina wool is really good super light And it actually wicks the the sweat off you which is really really important It's all about controlling your body temperature homeostasis Hey, don't we would be a sweaty mess at night when it gets cold Without that pack I feel like I can jump about 10 feet high right now pretty happy with the feet as well The boots held up good, and I got a good break in in them I actually did not hurt my feet at all. They appear to be waterproof a hundred percent And I'm gonna stick these on my boot dryer if you don't have yourself a boot dryer I would suggest getting one if you do any kind of stuff in the outdoors That is your friend right there tennis shoes all the way up to big boots You know I use it all the time I have something on it every day from my muck boots to any kind of boots There's nothing worse than a wet boot. Hopefully I never have to encounter that while I'm up in New Zealand or down under Down under in New Zealand where the Kiwis are Well, we started our day at the skillet and we're going to end it at the skillet y'all This is one of my favorite meals deer patties deer hamburger patties a little bit of spice With some vegetables. It's just a good healthy meal. Wala a little bit of hot sauce a little bit of ketchup Tatars onions and couple of homegrown deer patties so easy to cook to keep yourself some frozen veggies or Just some fresh vegetables around the house break out some deer patties Man, it's good y'all. I love the outdoors. I love what it provides. I love being a part of it I love capturing it. I love The attempt to try to get the great moments on camera and bring them to you That's one of my favorite things to do. I'm super passionate about it. And that's why I want to do a great great job on this New Zealand trip So I am going to enjoy this delicious Meal before it gets cold y'all, but thank you for coming along with me today wish me luck in my training to Go on a mountain hunt for the first time ever hit the like button for new adventures Subscribe right here to the channel so you don't miss a single video And if you guys want to leave a comment on what you think about mountain hunting or this whole venture I'm gonna go on leave it down below. I love you guys, and I'll see you on the next one


The objective of this study was to determine whether platelet mass index, PMI, could be used as a predictor of short-term mortality in patients with COVID-19. This retrospective, observational cohort study included 1564 patients with corrected COVID-19 who were admitted to the emergency department. The results showed that there was no correlation between PMI and mortality within 30 days of admission. Furthermore, the platelet count mean platelet volume, MPV, and PMI were not found to be predictors of mortality in these patients. This article was authored by Surtar Ostamir and Abdullah Al-Jinn.


Talk to me about how animal meats end up because you don't eat hardly any. How does lectin find its way into animal meat? We raise animals with antibiotics and this was discovered by accident years ago when they were thinking that antibiotics might be needed for crowded conditions of stock yard animals but the researcher found out that by giving antibiotics to these animals they grew faster and got fatter much quicker than the animals who didn't get the antibiotics. So it was approved by the Department of Agriculture and the FDA to give antibiotics to animals for the purpose of growth. What we didn't know is that those residual antibiotics are incorporated into the meat, the beef, the chicken, the pork, you name it and so we actually every time we ingest factory raised meats or even farm raised fish ingest micro doses of antibiotics. Micro doses of antibiotics are incredibly effective at killing off your microbiome. So in the last 40 years we've had this incredible, the worst storm that could possibly happen for our microbiome and for our leaky gut. So then are lectins, there are lectin-like substances in the meat but is there actually lectin itself? Great question. There was just paper published from Ohio State a few weeks ago that shows that lectins and soybeans can be found in the meat of animals that you feed them to. Now I used to think that this was kind of fanciful in the alternative medicine world, you know you are what you eat but you are what the thing you're eating ate and as I started seeing more and more autoimmune patients we had case reports of particularly there's a woman psychologist in LA that I talk about in the book who had horrible lupus was on two drugs and we got her off of all her drugs by following this program and her lupus cleared, she had rashes and she came back to see me and she said you know everything's great but I've got this eczema, this little rash on my upper eyelids and so we're going through the list I said well something's getting into you and we get to pasture raised chicken and I said now you're eating pasture raised chicken she said oh yeah I eat organic free-range chicken all the time it's my go-to food. I said free-range chicken and she said yeah yeah you know organic free-range. I said well the federal government in 2007 passed a law that says you can keep 100,000 chickens in a warehouse feed them organic corn and soybeans and not let them out of the warehouse except open a door for five minutes every 24 hours and the chicken has the potential to go outside and that is the current government definition of organic free-range chicken. So she was eating the lectins of soybeans and corn in the chicken that she was eating. I trained in London England for children's art surgery and my kids were four and six years old and they missed Kentucky Fried Chicken terribly and a Kentucky Fried Chicken opened in London. Now in those days there was so much fish available in England that the chickens were fed ground-up fish meal and the the chicken breasts were actually translucent like fish and so you know we go to Kentucky Fried Chicken they both grab a drumstick and then bite into the drumstick and my four-year-old goes oh oh you tricked us this is fish oh this isn't chicken and I'm going well no no no no look you know drumstick you know kind of sanders that's chicken oh it's fish well she was right it wasn't a chicken it was a chicken with feathers that was actually a fish so we have to realize that our chickens are no longer chickens they're an ear of corn with feathers Americans are 70% carbon atoms from corn a substance that we were never exposed to until 500 years ago Europeans are five percent corn in fact France in 1900 banned corn as unfit for human consumption wow so what I want people to do is eat and party like it's 9999 years ago before we started all this mess and when we do that with people and teach them how to do it it's amazing what happens to them well let's talk about that because if I had um only heard some headlines about you I would have thought oh red meat I'll get after it because I eat a ton of red meat and think I'm doing healthy things so you don't eat a lot of meat why not so we found that there was a molecule sugar molecule on the wall of pig blood vessels that's totally different from the sugar molecule that's in ours but it differs by only one actually Adam and it's new it's called new five GC in pigs cows and lambs and we carry what's called new five AC and I have nothing against red meat but if you look statistically the red meat eaters do have significantly more coronary artery disease and significantly more cancer now why cancer well it turns out that cancer tumors in humans use new five GC to shield themselves from detection by the immune system the problem is we don't manufacture new five GC nor can a cancer cell which means they acquired it from external sources namely beef lamb and pork now fish doesn't carry it they have the same molecule that we do and chicken have the same molecule that we do so I urge people if they're going to eat animal protein and I do to use wild shellfish or wild fish as their main source of animal protein do I eat me yeah I mean do I eat beef I do but I get grass fed and grass finished beef and I use it as as a treat not as a mainstay of my diet and then what's your take on eggs the yolk of the egg may be the most beneficial food that has ever been invented and as long as the chickens are fed what they're designed to eat when I actually ask people to mainly throw the whites away so we'll do a four egg omelet but four of them are yolks and just use one white and what is it in the whites or about the whites that make them problematic okay it's animal protein and let's look at another reason not to eat animal protein sadly so animal protein there we there's a sensor in all of our cells called m-tor and it senses energy availability and it senses sugar availability but it senses certain amino acid availability so if you avoid or lessen your amount of animal protein your m-tor will fall now we have no way of measuring clinically m-tor but we can use a surrogate for that which is insulin like growth factor IGF one and in my super old people and I study a lot of superolds 95 and above they all have extremely low insulin like growth factors and why why is that a number you want to get down because super old people always run low insulin like growth factors they always do and in my upcoming book the longevity paradox if you look at societies of the blue zones the longest living people on earth the common factor that they all have in their diet they have very diverse diets there's no universal diet that these people follow and I was a professor at one of the blue zones in loma linda for most of my life the thing that separates or unites all of those various diets is they eat very little animal protein and one of the things we notice about super old people is they run low body temperatures they're running 96 degrees whereas you and I running 98.6 and they become incredibly efficient creatures my mentor Dr. morrow always said that you only have so many heartbeats and when you use those up that's the end and he's actually writing a lot of ways but the corollary to that is let's suppose your design is that you only get so many calories in your lifetime and you can use them quickly or you can spread them out and that's why that's why fasting is so useful and intermittent fasting is so useful because it's actually an easy way just to reduce your calorie intake and it's you know once you learn how to do it it's it's an easy way to make this system work how do you pull it off so I'm a huge proponent of intermittent fasting and fasting in general how do you do how do you make it an easy process so I started 11 years ago January 1st to June 1st but during the week I would eat all my calories in a two hour window from six to eight o'clock at night so that 22 out of 24 hours every day five days a week I was fasting 22 hours now why six to eight o'clock at night because that's when my wife and I were at home and now this is as you know for a professional driver on a closed course what most people who try to do this don't realize about 80 percent of us in America are insulin resistant we have much too much insulin production and I won't bore you or the listeners but most people can't do prolonged fasting for even more than a few hours because they can't access the fat that they store and they crash and it's often called the Adkins Flu or the low-carb flu where they have to be able to transition over to using ketones as a fuel now you can get there fairly quickly and we have tips in the book on how to do that you actually have to use exogenous ketones for a while things like MCT oil things like coconut oil even red palm oil there's a little bit of exogenous ketones in butter it's called butyric acid yeah it's intermittent fasting is really really powerful for alleviating brain fog for changing a relationship to hunger is how I always think of it it's just fundamentally different and then getting your machinery used to actually accessing your body fat and all that we're designed to use up fat we just have to you know use the tricks to get to that fat for most people who are overweight or obese what's so frustrating for them is they try things like intermittent fasting and they're pretty miserable they get headaches and they're very hungry the brain is going hey you know what what's the deal you've cut me off it's water water everywhere and not a drop to drink and we see so many overweight and obese people and I was 70 pounds overweight I was obese running 30 miles a week and going to the gym one hour a day and going why how come I'm such a fat guy I couldn't get to my fat stores because I had an elevated insulin level when I first you know got my insulin level wow um what's that now I have a very low insulin level no that stuff is fascinating in terms of the complexities of really breaking through and figuring out for you what do you have to do to lose fat keep it off and yeah it's a very complex thing and to that end not necessarily my question is not really about fat loss but given what we've been talking about lectins and autoimmune and all of those joints aches pains all the things that come along with it psoriasis all of that what should people be eating so we've got a rough sense of what we should be avoiding but what should we be actively pursuing okay so the only purpose of food is to get olive oil into your mouth there are three long-lived societies in the blue zones that use a liter of olive oil per week that's about 12 to 14 tablespoons a day can I use it to saute you can use it to saute believe it or not there's a wonderful paper from the NIH showing that olive oil does not break down into harmful compounds that's amazing but bring olive oil to the table so if you're going to have a steak please pour it on your meat as they do in Italy they always bring a bottle of olive oil so you can have steak florentina and just drench it with olive oil the steak is there to get olive oil into your mouth broccoli is there to get olive oil into your mouth a salad is there to get olive oil into your mouth so there are wonderful cruciferous vegetables you can have all the bok choy broccoli cauliflower have cauliflower pizzas there's a great recipe in my cookbook for cauliflower pizza can I have Japanese sweet potatoes yes please oh they're so good yeah but the purpose of the sweet potato is to get olive oil into your mouth yes which works for me just fine if I can saute or use an air fryer yeah have you done yes indeed oh my god they're like french fries they sure are so yeah so those are great for you if you found this video helpful I think you're gonna love this one why because mushrooms have incredible properties that you should know about to improve your health your brain health and your longevity first of all mushrooms


Let's learn the basic commands for looking at and finding file information and stuff like that and playing around with text files on, you know, macOS, Linux, any Unix-based operating system. You know, the magic of a Unix-based operating system is supposed to be everything is supposed to be text streams. Just in case you don't know, I don't know, maybe I should explain. All of your system config files, if you go to your config folder, you'll have a lot of directories for the different programs you run, all of the system information is actually stored in text files. The real interface of your operating system is actually text. It's not, you know, the little graphical environments you click on and it's nice to be able to start modifying those and learning the principles of how you play around with files and text files specifically. So let's do that. All right. Let's start at a basic level. So here I am on the command line. You probably know there are some commands, you know, like LSL that can show you some file information. So for example, you know, here's the files in my home directory when they were modified, their approximate size, you know, their permissions and stuff like that. Let's say we want to do a little bit more than that though, okay? One command that's very basic is the command file. Probably does exactly what you might think. It actually tells you basic info about any particular file. Let's say I run it on this PNG file, rss.png. What does that do? It actually tells you some stuff about it. It tells you, okay, this is definitely PNG data. It doesn't just know that from the PNG extension, but also how the file, you know, what it is inside. It tells you how big it is. It's resolution. It tells you some other data as well. You can run file on text files. So for example, this text file, it'll tell you how it's encoded. It also tells you some particular information like, oh, it has very long lines. That can actually be important for some commands, for some, you know, for different things. I'll just say that. Or this one happens to be an ASCII text file. It's an HTML document. Or we can run it on the screencast file that I'm currently recording. And you'll see some information about that or even this audio file will tell you what audio information. Now the use of file is, of course, now you can look in the manual file as well and you'll learn other options. For example, B is a good option. It doesn't show. So if you just run file, it'll show the file name. If you run it with B, it won't. And there are other options. Check the manual on file for all of them that gives you, you know, gives you very specific information or only parts of it. Just to be clear, the use of this is if you're modifying something in a script or on the command line, file can tell you, you know, let's say you need to know how big your image files are and to decide what to do with them. Okay. Well, you can use file or similar program to get that information. So that's very handy. All right. So that's file. We're looking at text files in particular. So the command you usually learn at the beginning is cat because cat can, you run it on a text file and it outputs all of it to the command line. Now technically what cat is supposed to do is concatenate files. So you could run it on multiple files at the same time. Let's say this and then that file and then do I have any other, I don't know, I'll just run that. So that will put the output of both files out here, okay? Now cat is usually used for looking at files but as you can see, oh man, there's just so much junk everywhere. That's not very readable by me, a human. So you might actually prefer using less, okay? So less will take either a text stream or a file and it will let, if less is called a pager, it lets you go through a file, you can go up and down with Vim keys or arrow keys and you can actually read the content of the file and this is handy for very big files. You can also use it on output as well.  I'm going to run the locate command and I'm going to look for a CSV file or a file that has CSV somewhere in it. So if I run that, it's going to go through all of my files, actually it should be clear if it didn't do anything, if you ran locate, run this command update db and basically what locate is, it is update db, actually update db, makes a little index of all the files on your computer and then locate allows you to search through them very quickly. So again, let's say we're looking for a CSV file, oh that's too much to go through, I don't want to have to page up and page down on my terminal. I can actually pipe that into less and piping, we're going to be doing a lot of. Piping is like the true power of any Unix-based operating system but right now it just seems sort of arbitrary but just know you can pipe it into less and you will be able to page through it, okay? Now actually I'll show you even more basic piping, let's say specifically, I know that there's a file, I know that there's a file called Domain CSV somewhere in here. Another thing you can do is you can pipe it to the program grep and you can give grep a sequence to look for, let's say domain and it will take the output of CSV or locate CSV and it will search only for the lines that have that match in them and it will return it, return only them to us. So if you only want a sliver of information, grep is the best thing to do with this. Or even, you know, grep can be run on any command, you know, let's say we have df which shows us all of our file, you know, our mounted devices and stuff like that. Let's say I'm only looking for the one on media, just hypothetically, there are other ways to do this within df but I can just run it like that and it'll only give me the lines with media in it, okay? But anyway, so let's go back here and let's say I want this file, okay? So I'm going to copy this and I'm going to say copy that file and if I want to move it to my current directory, I just press period and that moves a file to my current directory. Notice if you are just watching from my previous videos, notice I have this weird output going on now. Like it's telling me what's happening. Usually by default it does not have, you know, if you copy a file it's just going to copy it silently. The reason I have that is because I have set up an alias to copy where I automatically have these options in it, okay? That's what, in v is the option that says, you know, b verbose always tell me what's happening and I do this with other commands as well. I just like it. I don't know, why not? So anyway, now we have this domains file here. Now the reason I brought this here is I actually want to do, I want to play around with the command cut, okay? This is another excellent command, not just for looking at text, but it also, okay, in this case, you know, our file here, domains.csv, let's look at it. It's actually a CSV file, meaning it's sort of like a big spreadsheet where each of the cells are separated by commas. So here, for example, each of these is an email address or like an email domain and then the second column is its IMAP server, then its IMAP port, then its SMTP port and, or server and port. IMAP is basically, you know, storing and downloading mail. SMTP is sending mail, basically. So let's play around with this. Let's say I'm running a script and I only want the IMAP server and the IMAP port. Those will be the second and third columns in this file here. Well, I can use the cut command and what I can tell the cut command is this. I can say, okay, use the delimiter column or comma, that is, I'm saying it's not, you know, separated by tabs or semicolons, it's separated by commas. So use the delimiter comma and print out the second and the third columns. And if you do that, oh yeah, gotta actually give it a file. If you run that on domain CSV, you'll actually see that it finds only the second and the third column. So that's a nice programmatic way. If you're in a script or even if you're just on the command line, if you want to just look at particular parts of a CSV file, you can do that easily with cut. All right, let's play around a little more. Now you could do this cut is usually for looking at files separated by, you know, some kind of delimiter. But let's look at this other file that I printed out earlier, this thesis file. This is one of my friend's theses that I'm formatting for him in LaTeX. But this is the plain text file. So we can also play around with this. Like, you know, we can cat this. And I mentioned piping, you can pipe things to other programs. Now his thesis is on, you know, it's basically on the Gospel of John. So there's biblical stuff in here. So let's look for a term that we know that's gonna be in there. Let's say we grep for the sequence Jesus, okay? Now that is gonna output only the lines that have Jesus in it, okay? Again, we're piping again. So this is a nice way if you wanna find some instances of some kind of sequence or something like that. Or we can even pipe this. Let's say we wanna be able to scroll through all of those in less. We can actually pipe this into less. And now we're looking at the text, but only the lines that have Jesus in them, okay?  Let's play around with this even more. Let's play around with the tr command, okay? Let's say I want to make this thesis look like it was written by an old boomer who always uses caps or something like that, okay? One nice thing you can do. This is just a general text modification command. You can use the translate command. And translate doesn't translate languages. It translates characters or series of characters. For example, let's say we output this file generally. Let's say I wanna replace every w with a j or something like that. You could do something like this, tr w with j, okay? So now this guy witherington is now jitherington, okay? You can also do something like this. You can say let's replace every lower case character with its uppercase equivalent. That's what this little thing is saying. Now if I run that, it's actually gonna make the entire thing uppercase, all right? That's just another little thing. Again, all we're doing is we're piping all the output cat into this file here, which is tr. Now in tr's case, tr has the take standard input. But in grep's case, now notice that I catted, you know, when I was looking for Jesus, I catted that into grep. Now you guys know, if you watch my channel, this is actually not the way that you should do this because grep can actually just run directly on files. So you can do this.  You don't actually need to cat into it. It's not a big deal if you do that on the command line, but when you're writing scripts, it's very important to economize, like, not using more programs than you need to. Even though cat is gonna run very quickly, you'll want to grep directly on this file. Okay. So I think that's about it. We're just sort of looking at files. We'll do more writing to files. Actually, you know what? Maybe we should write to, well, yeah, we'll write to files. Why not? All right. So let's do a little bit more. As I showed you, you can output all of this stuff. You can get all the lines with Jesus in them. Let's say I want to put those into a file. So I'm gonna put these in a file called, you know, Jesus log. So now there's actually a file called Jesus log on my computer. And that just lists out the, again, those lines from that output. So that's a way of writing to files. Additionally, now there is a difference. Let's say I want to do, you can do that with any command, I should say. So let's say I want to write the output of ls to a file. Well, I can run ls and then I can put it in a file ls.log. Now notice I did something different here. In this case, I used one bracket thing in it. And in this case, I used two. Let's find out what the difference between these are. So if I cat out the content of this, it seems, okay, that's exactly what I output it to this file. But if I rerun it again, if I output ls once again to this file, it will actually now have two instances of it, okay? And that is whenever you run, if whenever you output a command with two of these little brackets, it seems weird to call them brackets when they don't have a friend on the other side, but if you, whenever you out something with two brackets, it will output that content to the end of the file, okay?  What does it do there? Now Jesus log a second ago just had all of that content in it. But now if we look at the content of Jesus log, it actually only has Jesus. That is if you use this, if you use only one bracket to output to a file, it actually, instead of writing at the end of the file, it writes at the beginning of the file. And that causes everything else to be deleted, basically, okay? So that's the difference between, you know, using one bracket and two brackets. Now you might say, oh no, that's scary, dangerous, because I might accidentally totally delete file content and stuff like that. And I mean, yes, that could happen, but really this is, this is very useful if you're, let's say you're running some command that gets output from the internet and you want to put it, you want to store that in a file and you need to update every once in a while. You always want to output it with the single bracket because you want it to, you know, erase previous data. That goes for a lot of things, but if you want a constant log of information and errors and stuff like that, you want to have two, two little brackets. All right, so I think that's about enough. I think it's about time for us to get into hardcore piping. So I think that's what we'll do in the next video, what maybe said, maybe even AUK. I don't know if I'll do AUK yet, but, you know, said and stuff like that. So see you guys next time.


Good evening, everybody, the podcasters. Thank you so much for joining yet another special episode of the Private Property Farming podcast. My name is Mbali Nwokko, your host. Obviously, all the time, every Tuesdays and Thursdays, right here at 8 p.m. on the Private Property Farming podcast, thank you so much for joining us. We've got another fantastic show talking everything sustainable rural farming. How can we get rural communities to farm sustainably? I mean by getting them to get contracts so that they can continue farming commodities in which clients wish to procure and obviously growing them at the end of the day. So we're gonna be talking about small-scale farming, rural farming, smallholder farming, how they're able to farm and cultivate their crops at a commercial level, even though they're based in rural communities. And we've got a fantastic lady who's been assisting these rural communities and she will tell us about her organization. This evening, we're joined by Uokbo-Lomfugeng, the executive director of Ciavuna and she'll tell us more about what the organization does and how they're working together with farmers in rural communities to obviously service the contracts that they've been able to secure. So if you have any questions for Uokbo-Lomfugeng, please feel free to comment on the comment box below. We love engaging with all you guys at home, wherever you're watching us. We really, really enjoy engaging with you guys because again, this podcast is for you to teach you about farming, to expose you to the wonderful individuals that we have on the ground who are doing phenomenal things across the country. So once again, feel free to comment, like, share and mostly subscribe to our podcast channel on YouTube that is going to private property under the playlist, go on to the farming podcast and you'll get all the videos and conversations that we've recorded thus far. So let's get into tonight's show. I am joined by Uokbo-Lomfugeng from Ciavuna. Uokbo-Lomfugeng, thank you so much for your time this evening. How are you doing? I'm good, thank you Mali, and how are you and to you to your listeners? I'm doing fantastic and I'm sure the listeners are also doing fantastic. Quite easy to watch you do in the rural space. So by means of introduction, maybe tell us who Uokbo-Lomfugeng is and I know you are the executive director of Ciavuna. Tell us what the organization does as well. Okay, I'm Uokbo-Lomfugeng, I work for Ciavuna Abundance Development Center as an executive director. My position is quite one of the interesting one because I was not really just employed as a director. So it has been a journey for eight years. So I started at Ciavuna in 2013, employed as a PA to a director. When I got to Ciavuna, I realized that there's a gap within the organization and that was in the monitoring and evaluation sector. So I asked the director, I said, can I please go to this training because I think this is where you need help. And then as much as she was reluctant, I said, okay, you can go, we'll see how it works. Then I went for the training, I was trained on M&E and because the M&E manager, over the years as I grew, they saw the potential and then later on I was appointed as deputy director. But then that was mainly because of the study that was conducted by Chukululu-Magnodem, we were funded by massively many projects and that was pink. So what happened is they identified the gap within the civil society sector that most organizations are mainly run by people of color, but we don't have people of our color representing as in NGO sector. So from there, the executive board of Ciavuna decided to say, okay, we want to change this, we want to change this narrative, it should not be like this. So that's when I was kind of like, I am back to an agent of transformation and transition planning for three years. So during that period, I was trained on leadership skills, coaching all the sorts that comes with their position. So last year in September, I was then appointed the executive director of the organization. So that's me in a nutshell. So at Ciavuna, which means we harvest, but a small NPO, we're based in Ramskates, KZN, most people know it as Poshepstein. So the way that it started, there's a huge organization here in the South Coast called Give a Child a Family. It is then called Place of Restoration. So what they do, they take children who were previously living in not good conditions like orphans and stuff and then they place them in homes. So they came up with the concept to say, how do we assist these families to grow their own food and to eat healthy food, as opposed to us just giving them hands out and vouchers and stuff. So they started this concept to say, okay, we'll train them on how to grow natural, chemically free products. So over the years, Ciavuna grew, we 12 years old by the way, Ciavuna grew beyond GCF needs. And then we expanded to eight other communities that we work with. And then from there, we just flew like out of the nest. And then we were able to be registered as a separate NPO in 2011. And then what we do now mainly is we train smallholder farmers in rural communities on how to grow, okay, I will say organic, but not certified yet, but we work under the PGS system. So to grow chemically free vegetables. So our farmers are mainly women, 83% are women, with an average age of 55 years unemployed. And most of them, they are the head of the house. There's no male assisting and so forth. So they are the breadwinners in a way. So what we do is we train them. And then after training, you have an option to sell, okay, I want to sell my produce to Ciavuna but just want to grow for my household.  And then you sign up for a PGS system that says, where you agree to add hire to our standards that you won't use chemicals. If you find using chemicals, it's suspended for two years and so forth. There are a lot of regulations that come with that. And then we realized that over the past 12 years of existence, yes, the model was working, farmers were earning income, but it was not really sustainable. So we approached IDC and said, IDC, we need your help. The model is working, but it's not sustainable. There's so much dependency on Ciavuna. Should Ciavuna close down tomorrow, these farmers won't be able to continue with the project. So we said, we need to find sustainable markets for these farmers because they work so hard and the produce that they kind of like producing their garden, it's just the best. When you come to South Coast, you must come and try our vegetables. You will never go to spa again.  Pass me. So what we did is IDC finally gave us funding after eight months of pursuing them to say, please, we need to do our homework. Just give us this money. We will do what we said we will do and you'll come up with the results. So the outcome of the study, we've got three business plans. One is for us to grow a natural ingredient product called Balban frutensis. Most people will know it as uputu in Isizulu. They call it aloe vera on steroids. That's how good it is for your skin. So in the second business plan, we had was for dried vegetables, which we've just got machinery to do that. So it's another product in the pipeline, which will start in 2022. And then we continue with our fresh vegetable concept because that's what we know from. And our fresh vegetable is sold under a brand called Gumlandi. Most people here in the South Coast don't know Ciavuna, but they all know Gumlandi. So now with the projects that we're working with, the one project that we mainly focus on today is the Balban project, which is the natural ingredient product. What it does, you grow the plant and then you extract the gel succulent from the plant. And then that gel succulent is used in the cosmetic industry. It's very good for our skin. It's just a pill. It's like you can't see my beautiful skin because I use it a lot. It's good for moisturizing your skin, even for mosquito bites.  The next morning, there'll be nothing, there'll be yield. So that's how effective it is. So we take the plant to a company called Botanical Natural Products Indian Pompo, with whom we have a three-year of take agreement with to supply them the product. And that agreement states that after when we've reached 30 hectares or we scale to 30 hectares to grow the product, we will be able to develop our own processing plant. Because our vision is not only for farmers to grow, but it's for the farmers to be involved in the whole value chain process, from their things to production to retail. I know most people will be dreaming big, but hey, if your dreams don't scare you, tell your dreams. So currently now in that project, we've chosen 20 of our based farmers in one community. We studied in one community, we'll be planting three hectares of the opal vine and then scaling to five hectares next year. You'll be surprised and amazed that out of those 20 farmers, average age is 64 years old and they have to work for a distance together, but the way that they do, you cannot tell. We also have youth in the project which we're lucky to work with Department of Agriculture. They've placed them to work in the project and then they'll pay them. So we're trying to balance between women and then we have youth and we only have about 12% of men in the project. Wow, this is fantastic. You're definitely deep into the rural areas. I like the fact that you've started on three hectares and you're looking to expand to five and selecting the best farmers because at the end of the day, it's very important that farmers or people in the rural communities take this quite seriously. And I like the fact also that Isi Avuna is not just giving handouts, they're teaching people how to sustain themselves at the end of the day. So I just wanna find out how difficult or easy was it to start mobilizing the farmers and to get them to see the vision of why Isi Avuna has come to their communities. You know, the biggest mistake that we make as civil society members, we all want to come up with change and then we just engage with people from the ground. So our approach really is to involve the tribal authorities in that community, which makes it easy because once the chief or the Indianers understand our concept, make sure that they understand it, there's no expectation. And then everything is clear from the start. And then they themselves mobilize the farmers to say, okay, we have, we'll call a meeting for all rural, like people who are interested in farming to come and it's going cool and they don't have this discussion. So for us with that approach, it has always worked, it's hard work because what we do, we keep them informed. Like each and every step, everything that we change, everything that we do, we ensure that we engage with them so that we are all on the same page. Wow. And also the areas of the land, because land is such a debated topic, the land that these farmers are producing on, are they owned by the chief or the rural communities? And I heard you say they have to travel quite far. So I presume that they're not farming in their own backyards, they're farming in land that is maybe allocated, is that correct? That's partially correct, I'll explain to you just now. So the vegetables that they grow, they grow them in their backyards garden. So it is kind of like a substance farming method. But with the bulk vine flutenses product, we grow it in a big five hectare land because once you harvest it, now listen to this, once harvested, you need to take it to Potanica within 48 hours, because it loses that gel when you keep it until you harvest it. So we had to come up with means and ways on how we can mitigate those factors. So we had to get a five hectares of land. We all know that we like our authorities and the Indianers and stuff, but we knew that we didn't want anything for free because once it's for free, there are a lot of family dynamics that comes with that. So what we did, we've asked the chiefs to at least lease us the land for five years. So we have a lease for five years for the five hectares land that we're using. And then we are planning that in the near future we'll be able to actually purchase the land in the near future. Yes, I agree. Fantastic. And you've mobilized some youth to come into the project as well. How have they taken this opportunity? You know, we've been trying to engage with youth from inception, you know, the youngsters don't really want to get their hands dirty. And also they want to quick fix, like you must pay me now or I cannot wait for half as farmers for me to get paid once I've harvested and actually saw the product. So what we've done, we've taken another approach where we got the youth from agriculture. So the plan is for them to be trained. We've trained them already and they're working with the farmers, learning all the indigenous knowledge that comes from them because trust me, they are the working dictionaries of agriculture. And I always feel like we're missing out a lot because not capturing those, you know, we need to do something in the near future but it's something maybe I will do the next five years, I don't know. But then at this stage what they do, they're learning so much and that's starting to love it because you get on site and then the go-go's are working so hard and you're being lazy and they'll call out to you to say, hey, wake up, what are you doing here? And the other thing is the fact that the Department of Agriculture is paying them and it's quite a reasonable amount that they get paid. So, and that graduates most of them from universities and they come up with all the technical knowledge and all the skills that they've learned in universities. So now if you take the indigenous knowledge from the go-go's then you put it together with this, that a graduate. What we get from there, it's kind of like amazing. And the other things now, you always need to try and balance the two because you know how it's always been that this is how we did it in the old days. Oh no, but now this is how we do it but it's working efficiently and we've seen positive results from the partnership working with both youth and old families. Yeah. I also like the approach that your organization has taken, right. We have a demerit system of some sort where farmers use chemicals, right. So how is it that you're managing maybe certain pests and diseases? I mean, now we've reached the raining season. You said you're in the Port Shipson area. Also that's quite a humid area, moist area. So how are you dealing with pests and diseases in climates where, you know, we have rainy season, et cetera. Okay. One thing that we need to take note of is that we should stop this perception that you will buy spinach from January to January throughout the year. We need to plant according to seasonality. That's number one. Number two, we always ensure that when, before we plant, do we ensure that the soil is well fertile using non-chemical products like your coal manure, grass, all the waste that comes from your house. So we must prepare the soil according before start planting and you need to practice intercropping and you need to ensure that your plants, in fact, our farmers say, you need to love your garden so that you can get the best yield. If you're just doing it because you're just working, it's not going to work. But we also use things like garlic sprays where you mix garlic with onion, but I'm not going to go to detail to that because you also offer external training which is secreted and then you can learn more about that. And of course, as a method that we use, which are very effective and they don't require you to use any chemicals in the plant. This is fantastic. Tell us about the type of vegetables that the farmers are growing. Okay, we get a lot of spinach, carrots, and herbs.  Your cabbage leaves, beetroot, green peppers, cucumbers, or you have the best bananas, as I've told you, and the best avocados ever in case of it. But then this is endless. We grow a lot of things and we keep on trying new crops that we know that are in demand because what we do, we try to link the product, like the production to the market. So if we fill it up, okay, sometimes we'll get up at, I've had cages of spinach in one week and everybody's got spinach. So we're teaching our farmers on how to kind of like grow those crops that are in demand, like your green peppers. Not easy to grow green peppers, let alone red and yellow because you have to wait for the green to change to yellow, then you must change to red. So instead of selling that green and get your money, you have to wait another two months for that to happen. So we teach them the importance of maximizing that profit. And for them not to only grow because they want to earn income now, but to teach them that, you know, if you grow and then you patient, you will get better income than as opposed to just growing to make some money. I'm hearing two folks, right? There's a group of farmers that you've selected the 20 who's growing this aloe plant. And then the rest of the farmers who are just part of the program under Siabona, they're growing various vegetables, right? A selection of vegetable crops. Now, focusing on those that are growing a selection of crops, right? Of the vegetables. Where are you taking those produce to? Have you found markets for the farmers? Or are they selling in between communities? Okay, this is one of our strengths and I would also say our weakness. So in the model, when we started this whole project, the unique thing about us is that we gave farmers a currency market. I know. So what they do, they grow. Whatever you grow, you must eat first. And then after you've eaten and shared with the family, you can sell to your neighbors and then your excess should not go to waste. So you can take your excess and sell it to us. So farmers know that on Mondays, where in this currency hole, they must bring their produce and so forth. In fact, they even call us at 8 a.m. because they know on Monday, I don't have to water but 8 a.m. in milk. I'll just have this. I'll take it to Siabona and then Siabona will pay me on the spot. So what we do, we supply the hospitality industry in the South Coast, your big restaurants here. And then there's a village where it's kind of like a home for elderly people. That's our big market. We used to sell a lot of our produce to your niche markets in Onglanga, Pine Town, to the organic shops. But since COVID, we really slowed down a little bit. We've had to slow down on that a little bit. But now we mainly selling on those kind of like customers at the moment. So they have a guaranteed market.  They won't bother to sell to their neighbors. They'll wait for several to come and get the produce. So we had to think of how are we going to minimize wasteage? We call them write-offs. How are we going to minimize this? Because we'd find that in a month, we'll collect produce worth to the rate of like 25,000 Rai. And then we will be able to sell the produce like to the rate of 15,000. And so at 10,000 Rai, it does not really go twice because we make compost and we sell it, but we can't do something else. Hence we came up with the vegetable grind system to sell whatever we collect and then we sell the product that was not sold, we will dry it.  And then there's a lot of demand on that, but it's still in the phase where we need to market it properly for us to be able to sell it to other markets. That's fantastic. And when the farmers sell to Seavona, how are you hedging the prices? Are you looking at market prices or do you just decide, okay, with your clients, this is how much they're going to get the cabbage for, et cetera. Okay, so the other component that I didn't mention is that we have farmer association meetings with farmers in their communities. So what we do, as much as it's not fair to us, but it's the only way that we can do it now. So we do price benchmarking with Woolworth, you can pay your spa and your checkers. And then we kind of like come up with the average price of that product from the benchmarking. And then on those one association meetings, we share the price list with them. And you'll be surprised that some will say, okay, you know what, you're only buying spinach for $1,500, okay, this man, I will keep my spinach because next month you'll be buying it for $20. So we communicate with them because we're only saying with our farmers, we need to learn to move at their pace. And we need to show that we teach them about business. So we've done a lot of trainings on basic business management skills and stuff where we use kind of like, we will use things instead of like use numbers and stuff and bought them and all the concepts. So let's say we'll take eggs and then we'll do the counting to teach them, this is what it means, kind of things, practical things, not theoretical. So they know the price beforehand and it's up to them to decide if I want to have this and sell it or if maybe I want to keep it for myself or if maybe I will wait for the following month, maybe the price will be better. Mm, fantastic. And tell me, how are you dealing with your post harvesting? You mentioned that, you know, the annual product, it has, there's a short time span from post harvest to getting it to the cold room. So, and if, I don't know, maybe explain to us how far your storage area is to where the farmers are farming and how are you managing that post harvest cold chain? Okay, the barbine, it needs to get to an important 48 hours from the South Coast. So we have not harvested yet. So our first harvest is expected on the 10th of January, but we're working hand in hand with Botanica. So the plan is for us to take it to King Shaka and then from King Shaka to Limpopo and then from Limpopo to all these. We've done the logistical and do the method and see if it's going to work. But what it means, it means that we will need to employ more temporal staff to do the harvesting. So because we need to be quick with that. So the project does not only assist the elderly farmers with income, but also because they are part of this one we're planting, we've employed a number of local youth that are unemployed in the community to help us planting that's what we'll do on our harvest. So what are some of the success stories that you have seen or heard on the ground since you have engaged as Yavuna with the farming communities? We have one farmer, which I really admire. Her name is Mrs. Kumalo, we call him Mrs. Kumalo in Danganya. We work as far as from the ultra-state. I'm not sure if you're familiar with the South Coast, but there's an ultra-state which is about 38 kilometers from Devon. So what she did, she used to work in the corporate business and she said she was so unhappy and then she resigned and then she heard about Yavuna and then she came and then we trained her, we mentored her, we reported things and then she said, okay, I like it and I can see that I'm good at this, but I'm so innovative. I'm not just going to grow and sell the product to you, I want to do something else. So she started her own beetroot wine, which most people know about, she marketed very well. It has very good benefits for males and yes, as women you can drink it, but it's also good when you have your low kind of flat iron because not just good for iron and other benefits that you get, but mainly for men in the bedroom, it's very good for them and they buy it a lot. She sells it and takes it right and, and, and, and, and but she has taken it to a place where before COVID she was in a process of exporting her beetroot wine. Wow. Wow. And then, and how, and how many haters is she cultivating a beetroot wine?  So she kind of like assisted her because still supported. So the farmers in her community grow for her and then she buys it from her and then she makes a beetroot wine. Right. So as Siobhune in this case, this is such a fantastic story. As Siobhune in this case, so you assisting her with regards to the mentoring, maybe doing a business planning I suppose so that she could export, is that correct? The export she did it herself, but we really helped her with marketing the product and also really assisted her with business management skill and how she can optimize the space that she has in her guidance to be able to supply her beetroot wine throughout the year. Right. So what are the other requirements of working with farmers? I mean, there might be people listening to this podcast and are thinking, I've got family in and around these areas that you've mentioned. I want them to get onto Siobhune. So how does a farmer get onto the programs that you guys have started? Okay. Unfortunately at this stage, we don't take new farmers because to date we've trained more than 2,000 farmers. So what we did in 2016, we said, okay, we have this model. It's working farmers are passionate about farming, but we cannot just keep on doing what we do, right? So when we started with the value chain, instead we said, okay, we're not going to take in new farmers. We want to ensure that the existing farmers are sustainable enough before we open up the program to other areas. That is most likely to happen in 2024. But if you want to be taught on organic farming, the chemical free farming, we do offer external training at a reasonable fee. We, the mother will come to email me or call us and then we'll give you a quotation and then that works. And if you want mentorship, you can also engage with your daughter to say, how can we mentor you and how would we do it? We've done that a lot and people continue growing after we've trained them. Fantastic. Would the training be based only in case it in? Or would you be training people like myself, Ombali, Apehauteng, and who want to learn about growing aloe from an indigenous perspective and other crops to farm where indigenous farming is concerned? We would train you anyway in South Africa, but just keep in mind that there will be a cost for travel. Oh. Business at the end of the day, it is business at the end of the day. It's our own income. And it's your IP as well. So maybe, O'Ola, I mean, how did you get into this farming space? You know, what were you doing before and how has your life changed now that you've become the executive director of Sevuna? Oh, my goodness. Okay. I used to work for a bank, you know, F&B. I was a consulting, you know, you get paid on commissions.  I don't know that customer. I know she cannot afford to pay back this loan.  So when I joined Sevuna, I had kind of like minimal knowledge about the NGO sector. But when I joined Sevuna, it became my life because I live, I breathe Sevuna. And the fact that every day, regardless of how tired I am, how stressed I am because of funding, like today, you do your budget and stuff and you see how things don't add up. And then you realize that at least it's worth it because I know that indirectly I've managed to put a plate in front of 2,800 families. You know, for me, that is fulfilling. I wouldn't want to do anything else. It's a lifetime achievement, very, very rewarding. This has been fantastic conversation, Okola. But before I let you go, I really want to find out as well how are the farmers receiving Sevuna, you know, because you've come in there, you've shown them how to run small enterprises in their backyards. You've shown them the importance of growing their own food, feeding themselves, right? As much as these are elderly individuals, you know, between the ages of 50 and 60, et cetera, but you've shown them the importance of growing their own food, feeding themselves and also finding the market and expanding their knowledge to say, you could sell this. I mean, today now you have a beetroot farmer who has processed it into wine, who would have thought and now is looking at export. So when other farmers are looking at this lady, are they enticed to also develop their own products? And so yeah, how has the reception from the farmers been with Sevuna assisting them in their small holdings? You know, it has been amazing. Mrs. Kumar is just one of the, it's just one of our success stories. We have farmers who directly supply spa because they said, okay, Sevuna, you've trained us, we're happy, but you know, we're not really happy about the prices because they're the middleman. So we want to supply the distributed directly. So we have farmers who just grow whom we train. Do we just give them mentorship and they attain pharmaceutical meetings? They renew their pitches, but don't sell to us. They have their own markets. We also have AgriHabs, which are co-ops. We have two of those in that group. They grow their own, like they'll say, okay, we're not growing beetroot because not selling, we'll only grow ABCND.  They sell to their own markets. Though sometimes they compete with us, but you know, that's developing for you. But in a way, after 12 years of existence, in the 10th year, we started to see the results of our with the farmers. And this is one thing that we always teach our funders because they're an NGO and then you get funders who give you funding for three years. And then they expect to see a farmer from point A to Z in three years. And you always teach them, you need to move with the farmer's pace. So in the farmer's pace, don't push them because when you start pushing, it's not going to work. So you need to engage, you need to listen and you need to negotiate where it's necessary. But at the end of the day, like farmers are adults. They know what they want and they have the knowledge to do what they do. You just need to move at their pace. Wow, my last question for this evening, I think I could keep them going quite honestly is that what is next for Siobhuna in 2022? So what work can we see from your organization for 2022? Okay, so 2021 has been a very challenging year for us with this whole implementation of the bar buying projects. So in 2022, we're looking at developing federally-drying, the vegetable drying project. But in 2023, we will be scaling to another community with another five hectares so that we'll be able to achieve the 10 hectares projection that we want to, again, depending on funding being available. Yeah, thank you so much, Okola. I think you're such a fantastic individual. I can see you're loving the farming space. Thank God you've left your corporate job to assist some farmers because agriculture is the way of life and agriculture can feed so many people and it's important to obviously make our rural communities food secure. So I really hope that in the work that you're doing, you're attracting more youth and that they actually see the potential from this. And most importantly, let's take this lady, for example, who's making beetroot wine. I hope that the youth that are training are actually seeing the opportunities that the agriculture sector possesses. But thank you so much for your time this evening. We thoroughly appreciate it. Thank you so much, Mbali. And you're most welcome to visit our website. It's www.siavuna.rg.za. And please go and like our Facebook page. It's called Siavuna with the K. We stand for our brand, Gumnandi. We will engage further on those platforms. Thank you. That is fantastic. Well, you heard it directly from Okola Mkwena and she's the executive director of Siavuna based all the way in KZN, helping all have trained thus far close to 2,000 farmers in a space of 12 years. And it takes quite a long time to train and develop and to constantly show farmers the importance of farming, growing their own food, being sustainable. And sustainable being, in this case, growing their own food and having food in their own homes instead of trying to seek for jobs to purchase that food. And obviously, they're reducing their monthly spend and that money that they're currently spending in their households can go to other important expenses. But where food is concerned, they've got it covered because this is what Siavuna has shown to the rural communities. And I think my takeaways from this organization, from this organization as well as this conversation as well is that it's very important to have public-private partnerships involve communities. And my biggest takeaway as well is that she says, companies who are working with NGOs, companies who are working with rural small-scale farmers or communities go at the pace of the farmer, because agriculture is quite difficult and it's seasonal as well. So you have to go with the pace of the farmer because the farmer knows what they're doing at the end of the day. So if you need to reach out to us to Siavuna, she mentioned the website that you could go to and she also mentioned that you could follow them on Facebook, so reach out to them and contact them as well. So thank you so much for joining us. I look forward to seeing you next week on another special episode of The Farming Podcast. Take care.


DJ with the way this team has been playing lately when you guys bring it within one do you think you're getting to get the job done yeah absolutely yeah we kind of had that beginning there and six or seventh and you know got that feeling that we've been getting lately that we're gonna come back and somehow find a way to win and you know just fell just a bit short there you came up in a huge spot in that seventh inning that you mentioned base is loaded and some guys who try to do too much in that situation what allows you to have success in those situations and not try to do too much yeah you know try to take every bet at about the same but you know maybe there's a bit of focus there that just comes kind of natural with the game seem like both signs were a little agitated when it came to the strike zone tonight did you feel like it was a problem and how does that affect you when you're at the plate if it's a little inconsistent yeah I don't know yeah I feel like that's just how baseball is you know sometimes umpires are really good and sometimes you know calls go one way or the other but you know maybe the zone was a little bit big I'm not sure but you know I feel like it was both ways for sure I think at one point they had four different pitchers the face four different hitters yeah you know they say you know we've been coming back so much you know coming back so often and you know when we get a rally I think they're gonna do everything they can to squash that a little bit yeah a little bit yeah yeah


Seven, six, five, four, three, two, one, go. You'll never have to be sick. What's up guys, welcome to today's vlog. Today what we're gonna go over is a longer haircut. You can see it right here. So it's a long haircut, nice long fringe to it, but a lot of pieces, a lot of texture. We went through with the razor and created almost a concave layer look, but you don't actually have to elevate your arms. So it's gonna be a lot easier way to cut concave layers if you like using the razor. We're also gonna use a Donald Scott carbon comb, which is one of my favorite tools. So you can see this is the cut. Also, I went on Instagram and I posted because I'm gonna color this mannequin in the next vlogs. So I'd like to see what colors you guys would like to see the mannequin. Also Joyco sent me a ton of fun colors from their color intensity line. So I have all these fantasy colors to play around with. So I would really like to know what color do you wanna see? You can post that in the comments, but also go follow us on Instagram at free salon education so that you can be up to date with any of those kind of posts and you can start giving us your opinion because that would be cool as well. If you wanna get involved in this post, this is what it looks like and you could choose from any of these colors and we're gonna make the mannequin that color. Hope you guys like that as well. All right guys, so we're gonna get started with this step-by-step haircut. Let me know if you have any questions in the comments below. I'll try to answer those for you guys. Thanks for watching. Here we go. All right guys, so we're gonna start off this haircut by parting the hair on the left hand side. And what I'm gonna do is bring that left hand parting just back to the mid crown and then I cross over mid crown and then come down parietal ridge. So that actual rectangle on top of the head is gonna be a little asymmetrical. That's really gonna be the heavy side of the haircut. So obviously I break down the haircut in two different ways. So the top's gonna be a heavy side and a light side. So we're gonna take it across. You can see how that's kind of offset. So now I know later on I can focus on that being the heavy side when I go to cut it. Now I'm gonna section off the weak side or the part side of the head. So now I know exactly where that is. And basically what I'm doing is I'm separating each section of the haircut. This helps me work with the head shape and keep everything nice and organized. So now we're still working on the heavy side. Now I'm gonna part off everything from that parietal ridge down and I can work on that differently as well. So creating three different rectangles, three different sizes throughout the top of the head shape or the front of the head shape right at that division point. And then we're gonna start our work in the back. So today the tool that we're gonna be using is the Donald Scott carving comb. I've used this on many haircuts. It's one of my favorite tools. There's two different versions of the carving comb. There's the silver version which is the carving comb wide which has wider teeth in the comb. And then the carving comb fine has finer teeth in the comb. But both tools are exactly identical when it comes to the actual razor. So it's really, do you wanna wide tooth comb or do you wanna fine tooth comb? I like the wide tooth comb for working through a haircut quickly creating texture just like we're doing in this cut. So we're gonna be creating those concave layers like I talked about. Cool thing about cutting concave layers when you're using a razor is that you don't have to elevate your arm very high. So I'm holding everything straight out in front of me. I'm just starting closer to the head shape and then working heavy strokes with the razor and working my way out which gives me that concave effect to the haircut which will collapse the shape. But I'm still using everything, still using strong guidelines and all of that but because I'm using that wider stroke it diffuses the ends of the hair a little bit more and creates a lot of really nice texture in there. The other thing about the back, how I'm cutting it is everything is coming back to the center back. So I'm over directing to a stationary guide which is gonna allow me to push a little bit of extra weight towards the ear which I like because it gives me a little more of a natural kind of feel to the shape in the back of the head. I like seeing that kind of weight line build and get a little bit heavier towards the side. I don't like seeing those short layers follow all the way across. If you wanted that, you could do that definitely. So now we're gonna work on our weak side or our part side of the haircut. And what I'm gonna do is just elevate that nice and high, work with a heavy stroke with the razor right in front of the head. This is gonna give me a face frame which is great. A lot of you guys have been asking for a face frame haircut on longer hair. This is a perfect technique for that. Just working your way back diagonal back over directing everything straight up so you get it nice and light and cutting your angle in there. Now you could see how that face frame kind of builds up a lot of layers around the face. It's really nice. So now we're gonna work on the underside of the heavy side of the haircut. So what I wanna do is just a much heavier stroke with the razor on this side because I wanna remove a little extra weight.  Now we let down the top. I comb everything off to the side. I'm gonna have, this is more of like a disconnection at this point coming off the back. Because we went mid crown, some of that hair hangs over the back. So we'll deal with that in a little bit but I wanna go through and create the fringe or the side bang. So what I do is I take a guide from the other side, from the part side, just a little piece and I connect it that way. I comb over, I use the 100% carved side on the carving comb. This is the cool part about the tool. Then I grab the same section up and I go to the 50% carved side which takes out 50% of the hair to create a little texture in that bang and also lighten it up a bit. So this is a great haircut for medium texture to thicker texture hair to go through cut a bang but then go through and lighten it up with the 50% carved side. So that is pretty much the end result of the haircut. What we're gonna do is just connect the back. So I take vertical parting across the back and just connect it to those layers that we created. And I continue to work forward just to the ear over directing everything back and connecting it. So you can see how much texture is built into this haircut. It's what I really love about it and it works in even longer hair than this. So if you have a client with longer hair, definitely go ahead and do it. This is the Bercato Moose. I'm putting that in to start my styling. What I'm gonna do is blow dry this haircut straight and iron it out and then I'm gonna do some dry cutting in there just to kind of fine tune the haircut a little bit. It's already got a lot of texture so that's not the point that I'm trying to make in the dry cut. But I wanna go in and just add some definition to it. Sometimes with a razor, your lines can be a little bit more shattered. So I just kind of clean everything up a bit.  The reason I'm lifting that hair is so it doesn't get so flat to the head. When you're prepping hair for dry cutting, your goal is to really make it fall as natural as possible with as much flexible movement. So you can see how I brush the hair one way, brush it the other way, lift it. So I'm giving it that height at the base because no one wants flat hair, they want smooth hair. So just smoothing it out, focusing on that scalp to mid-shaft. Then we're gonna go in with our Bercato Vibra Straight Iron and just polish the ends. This is the cool thing about when you do the blow dry the way it should be done. When you go through the blow dry and you're doing your leafing technique and you're really polishing the base, all you have to do with the iron is go mid-shaft to ends and you create a lot less damage on the hair because you're doing a lot less work to the hair. Also the Vibra Straight Iron vibrates as it passes over the hair so it helps separate the hair and smooth it out without damaging it as much because it's not roughing over the cuticle. So really like that iron, you could see all that texture and you could see how it kind of bevels in. That's all that concave layering that we created before kind of collapses the mid part of the hair. So same thing with the fringe, bringing it over to me and ironing just the ends just to curve it a little bit, give it that kind of head shape feel to it. So the other thing you'll notice is I'm using a wide tooth comb for ironing. I like to use a wide tooth comb in dry hair because obviously it goes through it smoother. So this is the 337 comb from YS Park. Now we're gonna go through and I'm gonna do some point cutting. What I wanted you to see here is the sectioning. I definitely was not in frame so you can't see that I'm point cutting but now you'll be able to see a little better with the point cutting. So it's a really nice vertical entry with the scissor. So I'm really just softening the edges, not trying to take out a lot of texture or weight in there just softening the edges, making sure everything really connects the way that I want it to. So I'm not changing any angles to the hair or anything like that. That's really the key goal there. The other thing I'm doing right now is I'm separating the fringe area and the front of the haircut because I had some disconnection in there from cutting the fringe. So I didn't wanna go really and cut into that too much with my point cutting because they're different lengths. So I separate that and I go through and just soften it with a point cut. Now we work on that disconnection a bit so I'm gonna go in and do a little bit of the tease cutting technique which you guys see me do a lot. I love this technique for softening the hair. If you don't know how to do this technique, definitely put that in the search bar on our YouTube channel because there's a bunch of videos on how to do it but it's just a soft open and close of the scissor.  I did a little point cutting in the fringe and now a little side cutting on the weak side just to blend in a little bit of layering but you can see how nice and soft that falls, cool shape to it. That's the really fun part about this haircut is because it's a longer haircut but you can really see a nice shape which makes it easier for your guests to style it. So we did the style two different ways. So I did the smooth style so you can see what that looked like and now we're going through just real quick with a curling iron, curling everything off of the face and just to open up the face and show off the layering in the haircut. So one other thing I want you to notice as I'm going through and curling the hair, I'm leaving the ends out. What that's going to do is just give you more of a natural wave effect but I like those kind of straighter ends throughout the haircut. So here's our finished look. I'm going to use Bercato Maximum Hold Hair Spray to spray through there just to give it a little bit of hold but you can see the fringe, you can see all the layers and the texture. Hope you guys like it. There you go. All right guys, like always, if you like this haircut, then make sure you hit the like button, hit the share button, share this video with all of your friends and also run over to our Instagram page at free salon education and find the Joyco picture because I love to hear your opinion on what color you want this mannequin to be and then we're going to film the new vlog. I'm also doing a live video on Instagram now so while I film the vlog, you guys can watch. So I think you'll enjoy that too. You can participate in everything that we're doing. Hope you guys enjoy it. And one more thing, if you get a chance to share this video with your friends, all you have to do is take the link, post it in the Facebook or anything else and share it with your friends. That's the biggest compliment you can give me and then tag me in that as well because I'd love to see it and say thank you. So thank you guys for sharing the video and I'll see you guys on the next one. Thanks. And guys, remember, if you haven't subscribed to the channel, make sure you hit the subscribe button below because you could win this Vibra Straight Iron. Good luck. Let me know in the comments below if you've subscribed. Thanks.


So, here in this video, we're going to show how to weave. I am going to show you how to stamp and paint using the new modern atomic collection of stamps that I designed. They are made to be layered one on top of the other, and you can do this with ink, of course, or paint. There's a couple of different ways you can do it. You can do it the regular way with just a stamping block and an ink pad. The problem I have is I'm an imperfect stamper, so then if I don't use a stamping platform, which this is, then I can never line things up exactly, and these are red rubber stamps, so they're difficult to line up. So I am going to use the Tonic Studios stamping platform, and we are going to put a piece of paper in there with the magnets like you're supposed to, and I'm going to pick a couple of stamps out that I want to use. I love the moon design. You start with a solid colored shape. I'm going to lay it down, face down on the paper, and then close the lid so the lid picks it up. Then I'm going to ink the stamp, and I'm using I think a blue color box stamp pad, a light blue color. I think my daughter got it for me for Christmas a couple of years back. I don't remember, and of course I drop it and get ink everywhere, but you know. So just ink it up really well, and then close the lid, that's all there is to it. Now the nice thing about the stamping platform is if you don't get good coverage on the first pass, which I got an okay coverage, you can take the ink pad and stamp the ink again, I mean ink the stamp again, holy cow. And just close the lid again, and it's going to go in the exact same place, and you're going to get even better coverage than you did the first time, which is what happened here. And that's much better, perfect, I love it. So then I'm going to take the doodly shaped moons, and I'm going to line them up on top of the solid colored shapes. It doesn't have to be exact, they're meant to be offset just a little bit. Again close the lid, and then go over it with a darker color. You can see here that there was some black ink left on the stamp. I actually decide not to use the archival pad, I actually think it needs re-inking. I'm going to use the Tim Holtz Distress Ink Black Soot, and we're going to get the ink the stamp nice and juicy with ink. And again if you don't get full coverage the first time, just don't take the stamp off and just ink it again and close the lid again. That is the beauty of the stamping platform, which I wish I would have invented because it's a great invention. And there you have it. And it's a quick easy way to make stamped embellishments for our journals, card making, tags, or anything. I love that. Of course the modern atomic stamps can be used directly in your journals. The solid shapes are great for adding texture and interest to your backgrounds, as are the doodle shapes. It's thicker paint. This is dry on here, which is fine, because what I was using was too, I think, watery, it wasn't opaque enough, and a little bit thin. This is Dina Wakeley's Media Paint. I'm going to start with a light blue. You can use craft foam, you can use an acrylic sheet. You can use a lot of stuff to do this, and I do this often with my stamps. When I want something, especially that I want to put in my journals, I want to really do something mixed media with. I either use the jelly plate or foam or whatever as sort of something to, sorry, the camera got shaky there. And the little feet sounds, yeah, my daughter's dog Lily is here. Anyway, she knocked into the tripod, sorry. I either use the jelly plate as something to ink my brayer and do as you see me doing, or I stick the stamp pad directly on the jelly plate and get paint off onto it this way also. So whatever way works better for you, sometimes depending on the color and the kind of paint, having some sort of a flat surface that could be a piece of glass, again, it could be a jelly plate. It could be anything. Then you can just get a thin coat of paint onto your stamp so that you can stamp with it with paint instead of ink.  That's when you would want to use paint instead of ink. And then look at that. Look at how nice that image came out. These are the ones I did in ink. Look at that. Okay. And then you can take the same pad, need to find my black, my same, I'm gonna use the same jelly plate.  And I'm going to use the doodly half of these moons. This is Dina Wakeley's Media Paint again. This is night, which I believe is like a really dark blue. It's actually not black, but that's what I could grab easily. And again, so if you're using paint too with these layered stamp, the nice things about that is you could do that first solid one in black and then you could do the doodly one in white. It'd be very opaque, so it would show up really well. They don't have to be lined up perfectly, but I do sort of want them going in the same direction. So let's see if I got it right. Yes, I did. So that, there you have that. So you can create a lot of fun little embellishments or focal points for your journal pages, greeting cards, tags, using either ink or paint with your rubber stamps. Any of them, not just mine. This is something I do a lot. I also do it on deli paper and tissue paper. And then you can collage it down with as much wet medium as you want. And this acrylic paint, it is not going anywhere. So there you go. There you have it. There is a discount code again down in the description below for everything in my Etsy shop, not just the rubber stamps. So go check it out. There are other ways to support me. There's a bunch of links also too that you can follow me on social media in my link tree, which is in the description below. Don't forget to like, share, and subscribe. Hit that little bell icon if you want notifications of new videos. And above all, go out and have a great day and do something nice for yourself because you deserve it. And I'll see you later. Bye, guys.


Today we're going to be looking at a command called TR, which stands for translate. It doesn't translate languages, it translates characters. And it is an external command, so it's not really part of bash, it's an external command that any shell script can call. So if you're on a really, it's on pretty much all desktop Linux environments that you use. If you're on a very slim down system, you may not have TR available, and there's other ways of doing what we're going to do, but TR makes it very simple to change one character to another. So let's start off, I'm going to say echo, hello world, just as we have done in the past, and when we hit enter, it outputs or echoes, hello world. Now what we're going to do is we're going to take the output of echo, in this case hello world, and pipe it into another program. This is something I may have not gone over in my recent tutorials on basics, but it's something I do all the time, and if you're writing any type of script or using the shell, you're going to use the pipe all the time. And on the keyboard, at least in the U.S., it is over your enter key, it's the same key as your backslash, but you hit shift, and it's the symbol that is just an up and down line, in some cases it may look like two up and down lines on top of each other, depending on your font or keyboard. But we're going to echo, hello world, and basically the same, take the standard output, and there's different types of output, but we're taking the output of one command, it doesn't have to be echo, it can be any command, and we're going to take that output and run it through another command, and in this case it's TR. And what I'm going to do is inside single quotes here, I'm going to say H, and over here I'm going to say J. So basically what we're doing is we're taking hello world and finding all the capital H's, because it is case sensitive, and turning them into capital J's. So at this point, if I hit enter, instead of getting just hello world, we're going to get jello world. That's right, jello world. Now, if we run it again, and in this case we can say W, and we can change W to V, we can say hello world, and if we say lowercase e, we can change that to an a, just as an example, and you can see it changed that lowercase a, or that lowercase e to an a, and let's try a letter that we have multiple of, we'll say L, and we'll say L equals J, and we'll hit enter, and we got hejo vojo do. I don't even know how you would say that. So we're changing characters, and you can change multiple characters, but you have to remember TR is transcoding, translating individual characters, not strings. So if I run this again, and I say let's say world, and then over here I type in some random letters, it's not going to change, well it's going to appear to change on one end the word world into S-D, or A-S-D-F-G, but you notice it also changed our hello because it's finding every instance of capital W and changing it to A, and every instance of O and changing it to S, and every instance of R and changing it to D, and every instance of L, which we have a number of, and changing them to Fs. And so that's why we get Fs over here, and the O turns into an S, because we're not translating strings, we're translating individual characters, which, depending on what you're trying to do, might be a good thing, might be a bad thing.  I think that's pretty much all I want to go over for today. I hope you continue to enjoy all my videos. My website is filmsbychrist.com, that's Chris the K, link in the description. If you enjoy these tutorials, give this video a thumbs up, let me know. If you enjoy them also be sure to subscribe. I put out videos regularly. Visit my site filmsbychrist, chriswithk.com. Link should be in the description, and I hope that you have a great day.