years, people come to Washington with revelry and song to celebrate the inauguration of a president of the United States. In 1965 it was to celebrate the inauguration of the 36th president. They're every four years to keep a rendezvous with history. With the memory of earlier presidents who served the nation, took the same solemn oath as did William McKinley, whose inauguration in 1897 was the first to be recorded on film. In 1905 it was President Theodore Roosevelt. There are people who remember being spectators at the inauguration of President William Howard Taft. William Howard Taft to Woodrow Wilson in 1913. For Mr. Wilson, champion of the League of Nations, it was the first of two presidential terms. The inaugural parade followed the traditional route of the presidents. Warren G. Harding was the new president in 1921. Coolidge in 1925. 1929 the president was Herbert Hoover. President Hoover left the White House and turned the executive powers over to a president who looms large in contemporary history. President Franklin Delano Roosevelt. President Roosevelt gave America new courage to face the crises of the 1930s and fight for liberty during World War II. The rest of my ability preserves, protects, and depends. The Constitution of the United States will help me God. Wendy Roosevelt for four consecutive terms. In 1949 the architect of post-war reconstruction, President Harry S. Truman. Harry S. Truman do solemnly swear that you will faithfully execute the office of president of the United States. That I will faithfully execute the office of president of the United States. 1953 and again in 1957 Dwight D. Eisenhower, an immensely popular leader. The Constitution of the United States. So help you God. So help me God. Three four years the presidents from George Washington to John F. Kennedy have kept this rendezvous with the people. On inauguration day 1965 it's the 36th president of the United States. Lyndon Baines Johnson. Johnson do solemnly swear. I Lyndon Baines Johnson do solemnly swear. That you will faithfully execute. I will faithfully execute. The office of the presidency of the United States. The office of the presidency of the United States. And will to the best of your ability. And will to the best of my ability. Preserve, protect, and defend. Preserve, protect, and defend. The Constitution of the United States. The Constitution of the United States. So help you God. So help me God. On this occasion the oath I have taken before you and before God is not mine alone, but ours together. We are one nation and one people. Our fate as a nation and our future as a people rests not upon one citizen but upon all citizens. That is the majesty and the meaning of this moment. Even now a rocket moves toward Mars. It reminds us that the world will not be the same for our children or even for ourselves in a short span of years. There are possibilities enough for all mastery over others to pursue mastery over nature. There is world enough for all to seek their happiness in their own way. Our nation's course is abundantly clear. We aspire to nothing that belongs to others. We seek no dominion over our fellow man, but man's dominion over tyranny and misery is required. Men want to be part of a common enterprise, a cause greater than themselves. Each of us must find a way to advance the purpose of the nation, thus find new purpose for ourselves. For myself I ask only in the words of an ancient leader, give me now wisdom and knowledge that I may go out and come in before this people. For who can judge this? Thy people. It is so great. The artist came to Washington to perform for the president in celebration of the inaugural. From the people, the words of a North and a vision of the future, a president begins a four-year journey into history. He follows in a tradition of leaders who were inventors, inventors of the American Revolution, the Constitution, the Bill of Rights, the Emancipation Proclamation, the League of Nations, the Four Freedoms, the Marshall Plan, Atoms for Peace, the Alliance for Progress, the Peace Corps, and now the Great Society. Just surely as a hundred years ago President Lincoln had given his second inaugural 100 years from now in the year 2065, there will be another man upon the steps of the Capitol taking the same oath. His name is unknown for he is yet to be born and he is yet to read of the men who came before and he is yet to find out the American purpose. But it is sure that in the winter of 2065 he will look back and say 100 years ago President Johnson stood in Washington. He stood where I stand and lived in the house where I live and dreamed the dreams.


And welcome back to another thrilling episode of Hawaii Food and Farmers Series. I'm Pomai Weigert and I am your host today. I'm very excited to be back. I haven't been here in a few episodes and today I'm going to be talking to you with my guest Julia Thalman about food and beverage industry, how restaurants are impacted by local food, local agriculture, global economy, all kinds of stuff. So welcome Julia. Hi. Hi. So Julia, can you tell us what you do? I feed people. I do the food service for the Department of Commerce out on Fort Island. We feed the employees of NOAA, which are the National Oceanic Atmospheric Administration, and then as well as the surrounding military community come in and join us for breakfast and lunch. And what is the name of your establishment? Green Tree Cafe. Okay. And then what else, so that's like you're the owner of that restaurant. And then what else do you do? I also do restaurant consulting and contracting with the government, so helping other businesses secure other food establishments through the Navy and Army, things like that. And how did you get into that industry? I've been in food and beverage all my life since I was 15 years old. Went to culinary school, worked all over the West Coast, and then I actually had a job on Hickam working at a restaurant that was a Navy contract. So I kind of got the ins of how they operate and what they're required and what they're looking for to service the men and women of the armed forces. And would you say that there's a large market for that or like was it hard? I mean, what would you attribute yourself being able to kind of make those connections or get those kinds of deals? I think it's more of a niche market, not too many people know about it. And they do require a lot of paperwork, which a lot of people find overwhelming, especially in the food and beverage industry, you know. So I kind of just figured out what they're looking for and what they want and gave them what they wanted. Awesome. In food and farming, we talk a lot about, or we have been talking more about relationship building recently. And I mean, I do more of the farm end, but can you tell us a little bit or give us some insight on relationship building in the restaurant industry and in sort of the niche that you have? Sure. I think it is very important to like build good relationships with the vendors, being, you know, in the middle of the ocean. A lot of our stuff is imported. So trying to find the vendors that are reputable, that can source you local products, you know, trying to find that and figure out and making sure they can supply your demand and not, you know, oh, we run out today, you can't be doing that. So finding those vendors that are focusing more on local as opposed to importing from other countries or the mainland. So can you tell me a little bit about what kind of demand you have? What kind of demand for the restaurants? So just from my cafeteria, we go, we're doing about, we need, you know, 250 pounds of lettuce a week. We go through about 300 pounds of fresh ahi every week, 250 pounds of whatever white fish we can get, whatever's on the block. O and O right now is running. So we use that. We source whatever we can locally and still be able to make it like affordable, fresh, healthy meals. And do you feel like that is challenging or, I mean, once you get the system tight and running, you should be solid. Yeah, definitely in the beginning, it was definitely challenging. It's like, you don't really know where to look or who to ask. I mean, and I had connections, I knew people at pretty much every distribution company on the island, but who specialized in local lettuce or how can I get this and more challenging for me was how do I get them on base to deliver to us. So that was a really big challenge for us. You know, hey, can you meet me at the gate? So I'm driving up there with my van like throwing the lettuce in the trunk. So that was a challenge. Do you feel like, I mean, was the food being locally sourced important to you or like, was it important to your customers? Like, how big of a role does the food being local play into your business? So for me, we are servicing NOAA, which their mission is, you know, global protection of the oceans and, you know, reducing the carbon footprint. So for them, they were very adamant about us being like as green as possible, sourcing locally as much as possible, at least 25% of our products. Oh, oh, so they gave you like a rules that you have to follow. They did, but I also have, you know, I also have always tried to be as sustainable as possible, not only with food, but just every aspect of a restaurant, the footprint of restaurant leaves behind. You know, if I'm buying lettuce from Mexico, what's it taking to get here? You know, so, but yes, they did have qualifications that we had to follow to get the award. So those contracts are given out based on like what they want and what you cannot give them. I see. And then when you're when you're buying for your restaurants, what would you say is like, I feel like I get asked this a lot too, like, what is the difference in price when you buy something that is like local and not local? So it's kind of crazy because I can get spring mix from Mexico cheaper than I can get it from, you know, the Narshaur. So then as a business owner, you have to decide what's more important, you know, obviously you need to make your bottom line to stay in operation, but now that, you know, we've been there for four years, so I'm at a point that I can make the decision to go local and pay more and decrease, you know, the profit margin to support the local economy, which is at this point more important for me personally. Sounds smart. So would you say that it's like the spring mix that you get from Mexico is like 50% cheaper than Narshaur? Like what is the, you know, like, what do you think? About 30. Oh, about 30. This is a good number. I feel like this is a or this is a good number for definitely the beginning farmer community to know just and then as far as like vegetable production, like how much spring mix do you think that you buy just for your one? So my spring mix, we go through about 40 pounds a day or so. We're servicing about 400 people a day. Yeah. Well, very big solid bar, very healthy. My clientele is very on the healthy side. So always coming up with trying to source locally. And now the challenge that I'm actually having right now is now they want organic local, which that's hard. You can have local or you can have organic, but finding local organic right now is actually one of my challenges that a lot of the customers are asking for. Is the challenge because like you can't find both things in the same place or the challenge is it's too expensive to buy organic local? I would say it's a little bit of both. My main vendor that I use, they specialize more in local, but they're not as concerned with is it organic or not. So a lot of stuff coming out of California, Mexico, they're doing a lot. They're moving towards organic because that's what as a nation, people are moving towards organic, GMO free. But I think the local farmers are just still, you know, I mean, we have our own challenges here. So they're just trying to get the food grown and whether it's organic or not, it's still local. So it's a, it's, you know, you have to kind of decide what's more important, fueling the local economy and supporting that or offering your customers to do that. We're in organic products, but they're coming out of California or a lot of it's coming out of Mexico. So I think like even educating consumers has been like a big gap in I feel like how we've marketed food because like again that thing about like what is more important and what is it more important to the consumer because it takes a lot of all these additional things to get an organic product from somewhere else to here that, you know, like making sense of it. Do you feel like your customers care if it's certified organic or they just like they just want to know that it's being organically grown? Yeah, I think, I think well, all the stuff that comes in imported, it's got to be like to be labeled organic, it's certified, like, you know, they have the trace ability of where the seeds came from and all of that. But I think a lot of local farms, they will stay organically grown, but they're not certified organic.  I feel like I see more people like kind of just being more okay with or like learning to like know where their food comes from, like knowing their farmer and how he or she grows it and that it's locally sourced.   Yes, yes. So what would you say are like some of the benefits of being a small business owner in Hawaii, currently? I like do any benefits? Well, the benefits to me personally, at this point now that we're an established, how old are you? Four years. I have a lot more freedom with my time.   So to me, it's, I'm just thankful for them and grateful. And so that makes me feel like I'm doing something right.  Big challenges. Definitely staffing levels and food and beverage is a very high turnover industry in general. And then for me personally, having the aspect of getting on base, so now you have to go through a background clearance, you have a 10 year of checks, and it takes a while. They can take up to a month and most kitchen employees don't, aren't going to wait around a month for a job. So that's one of my biggest challenges and the whole vendor, getting vendors on base.  So you just work around that though. Okay, we're going to take a quick break and then we're going to talk about what's coming up, what new cool things that you folks are doing. I'm Ethan Allen, your host on Pacific partnerships and education here on think tech Hawaii. Every other week, Tuesdays at 3pm, we have guests on and talk about the fascinating, interesting and unique partnerships in education that occur across the Pacific islands with Hawaii, Micronesia, the Marshall Islands, Palau, Guam, all these places have really rich local education programs going on. And the exchange among and between these programs is a wealth of great information helping the islands all learn how to survive and thrive in our ever changing world. I hope you'll join us on Pacific partnerships and education. To Hawaii food and farmer series, I'm Pomai Weigert and I'm here today with my guest Julia Tallman from Green Tree Cafe. And she has just been sharing insight with us about being a restaurant owner in Hawaii, how the the ups and downs of sourcing local things. And now we're kind of, you know, segueing into the future of of your business, but also how that ties into the future of Hawaii. So can you tell us a little bit about kind of what you see for the restaurant industry in Hawaii? It's such a it's food and beverage is such a huge industry here. And we're seeing a lot of restaurant owners and restaurant consultants, you know, shifting menus, shifting gears, looking at things like local organic kind of what are some things that you see on the horizon that could or are impacting the food, farmer, restaurant pipeline. So long. That was a really long explanation. But you know what I mean. So for me personally, like what I would like to see out here in Hawaii is more farmers being able to produce for restaurants in particular. And a lot of farmers they sell to the markets and things like that, which is great. But if my goal and my hopes are like to have to get a start a farm that the my farmers just grow for my restaurant and then any restaurants that I'm involved with through consulting, things like that. So, you know, as an owner, I'm making my more of my profit off of my restaurant. So in turn, I could the farm doesn't need to necessarily have such a profit margin. So we could get local possibly locally organic food sold to the restaurant at like a more affordable rate so that we don't have to pass off the costs onto the consumers. You don't have to be paying, you know, Waikiki prices to get a Waikiki meal, so to speak. So that is where I think Hawaii, we do have the ideal weather like in coming the world to grow a lot of our own produce. And then of course, we have the freshest fish available. So, you know, just I think focusing on the even like the fish markets, if they would, you know, weren't exporting as much of the locally caught fish here and like, you know, selling it to the farmers and restaurants here first. But I mean, that's a whole nother topic. But that's I mean, or having local fishermen do like so I'm partnering up with a couple local fishermen now that are just going to go catch fish for us. Oh, okay. So, so they're like, like if they're just going to do it for just you, yes, they'll be like your own fishermen. And then if they have too much, then they'll go to the auction block or other restaurants. So we're in the process of doing that. So just ensure like all of our fish is locally caught sustainably on the, you know, do you see a, is there also about a 30% price difference between or is it larger for the fish for the fish? Oh, so it, it depends because fish prices fluctuate so much out here. I mean, you can get fish fresh ahi cheaper than what it's coming in frozen from the Philippines. You can get it for triple the price. It just depends. So as a restaurant, that's why everyone I hear in Hawaii, most restaurants are going to have market price on their ahi dishes because of that reason. So when, when my prices come down, I pass it on to my consumers. So I can have a pocket bowl for $8. I can have one the next day for $14. I just base it on if, if I'm getting, you know, reasonably priced fish at the auction, I'll reduce the prices. So China go around. And I mean, I don't know if you know this, but is it that, that fluctuation? What, what affects that kind of fluctuation? A lot of it is the time of the year base will of course weather, bad weather, no boats go out, no fish, prices will skyrocket. But also the time of the year that the fish are spawning decreases the right quality of the fish. And like I said, a lot of it, a lot of our ahi, we have the largest, you know, tuna option and a lot of it gets exported. So if say only 40,000 pounds come in and 30,000 is going out, Hawaii's only got 10,000 pounds to deal with across all of our restaurants. Our micro price is going to be a little higher that week then. And would you say it's week to week? That's kind of how it, that's kind of how it's seasonally as well. So okay.  So the prices are going to, and it's not only the restaurants skyrocketing, it's, you know, we're getting, you know, our prices, yeah, everyone is all across the board. So that's why I'm hoping with my partnership with the fishermen, it's going to be flat rate across the board. Sometimes he'll have more fish for us, but and then supplementing through the auction and other vendors, if he can't supply enough. So I think, you know, a lot of local fishermen, they're doing like a lot of new co-ops and things like that, not necessarily for restaurants, but just for individuals, we should get their items out, sort of like a farmer's market, but for fish. Yeah. So that's, yeah, I think that, I mean, definitely in the, in the food systems industry, people are looking at different ways of distribution and, and how to, you know, because people can do things, but maybe on a smaller scale, and they're not intending to scale up. So they, you know, like finding, making that one connection or partnership is sometimes enough, you know. As far as just on the restaurant consulting side, or, you know, just as a business owner in food, are there any trends that you see in food and or community that, you know, are happening in Hawaii? You know, I've, I've done a couple of interviews recently, where like, you know, for example, seasonality, that's starting to like kind of light bulb on for people here. Like, hi, you know, like the freshest things are seasonal. So is there anything that you're seeing? I mean, it doesn't have to be about food, but just like things that impact Hawaii, you know, economy, travel, any thoughts? I think, yeah, definitely. People are starting to realize, you know, that maybe you can't get certain items year round. And a lot of chefs, you know, at the higher end dining restaurants, all their menus are always changing. So, you know, they'll have literal paper menus that they take on and off every day. I mean, I worked at a restaurant in Maui that did that every day. The menu changed every day. It listed who the fishermen were that brought in the fish. It listed the farms where it came from. So, and I think the consumers are now willing to pay more if they know, okay, John brought this fish in at 6 a.m. today. I don't mind paying, you know, higher rate than this fish got processed in the Philippines a month ago and had to be shipped or boated across the ocean.   And for me, I'll pay more if I know. Yeah, me too. You know, I'm like, it just fresh, healthy, knowing that the, you know, the carbon footprint is a lot less being that it's grown here, not flown here. And do you think that it's a matter of, like, people being more educated or it's, that's just the cool thing right now? You know what I mean? Like, what do you think has attributed to, because I agree with you, like, I want those things, you know, but also, you know, that accessibility, do you feel like that's just for a specific demographic? Or do you think there's enough kind of creeping into where, like, everybody can have those, those kinds of foods? Right. I think it is definitely a trending thing.   And also a lot of products that from here are a lot healthier. A lot of people are moving towards the healthy trend. A lot of vegan, a lot of vegetarian. This is true. So I think that is definitely fueling the ability for people, like, you know what, I'll pay an extra dollar, or, you know, even when you're out grocery shopping, okay, well, buy this because this is organic or whatnot. But, yeah.  Can you share with us, like, some of your favorite things that you like to cook? Yeah, like, what do you like to cook? What do you cook for people when they come over to to your place? Like, what inspires you in food? Okay. Yeah. For me, simplicity, definitely using local products. I love to work with, like, any local vegetables. I love the Molokai sweet potatoes. You can do, you know, mashed potatoes, raviolis. You can replace pretty much any starch with that.  My go-to is always poke, as long as it's fresh. Where did this poke come from? What boat did this come off of? What boat did this come off of?  I feel like that is also, like, really not just knowing that it was locally sourced, but, like, exactly who the source is, which I feel like people in the industry have been doing for a long time. You know, I feel like there was a time when I would ask those questions and people would be like, can you please calm down? And now it's, like, almost a guarantee. They want to tell you. They want to tell you. It's added value. And that is why it's this much money. And then you're like, okay. What about desserts? Any, any favorite desserts? Do you like desserts? I don't have a sweet tooth, but I do. I'll take a bite. I'll eat my kids' desserts. I love cooking cheesecakes. All different flavors. But, yeah, I don't. Not too much, not too much desserts. And then let's, what about cocktails? I feel like as our final note, as our final thing that we're going to talk about, because it's about that time of day, as far as cocktails in Hawaii or the cocktail scene in general, I feel like that is happening. That is very alive. And what are your thoughts on that? Or what do you see coming for the cocktail industry? Yeah, I think very handcrafted cocktails are absolutely the thing right now. The infused syrups, lots, using lots of herbs, cloning herbs, like, you know, things that people wouldn't think of lavender or jalapenos or thyme. And then it just all mixes so well, like, you know, we work with several master mixologists with a different big, like, Young's Market. And they are really into that. They'll help you create your menus and they'll teach you how to make the syrups. I'm actually looking into that because, as I've witnessed, at, like, very high-volume bars that are not looking for the, you know, $15 cocktail, but they still want to have something like that, they don't have the time to maybe make it all of it. Yeah, so I'm thinking, you know, that could be a good business opportunity. Climb Bad Lavender Syrup and jalapeno syrups and, like, locally for stores made. And then, yeah, or even just selling at retail, like, you know, I mean, if I go into the store, like, what are your options?  Great. Okay. I mean, look at that. It's all done. We're wrapping it up. Quick time together talking about restaurants, food and farms. Thank you so much, Julia, for joining us today and for everyone watching. See you next time. Thanks for having me. Bye.


All right, folks, we are back here this Wednesday afternoon, April 14th, shortly after 2.30 p.m. Eastern time. Welcome on back here for our afternoon meeting. Days in a row since I've had the audio correct on social media, mark that as two. Great to see all of us on social media, though, Facebook live and YouTube. Let me know if you can hear me loud and clear. I hope that you are able to. I think that you should be. For all of us live inside the trading room, I know that you folks are good to go. Leda, Ron, Ken, Frank, Jeff, Chuck, Michael, Dan, great to see you all. So without further ado, let's hop right into the thick of things. We have the ZOM trades, the Medica, squeezing up nicely going into the afternoon. Nice, but almost like too slow. Hopefully it picks up a little bit, but we'll definitely put this on our watch list so far to kick things off. No, we have class finishing up today, folks. Phase one, rounding things up. We're gonna be talking all about journaling. So I wanna talk to you about a couple of trades that I ended up taking from today, from the morning before we started class and actually afterwards. So we're gonna put this on our list to begin. We'll go from top to bottom in just a second, but for all of us that were in that class, I don't know if I'd get to it. I wanted to show it generally for everybody anyway. The TIGR trade, we ended up kind of watching this breakout over a major resistance going into the mid to late morning, rounding up like 11 o'clock, 1130. Pretty much right when we finished class, we said, hey, we'll come back to this stock, see where it's at. We'll show it right now though. So this trade ended up holding perfectly off the 2060 breakout that we were looking at from there, just made a beautiful squeeze up at the time. The volume dipped down a bit, but otherwise maintained its trend moved up over 21 and well from there collapsed back down unfortunately. So it ended up pulling back down to the support 2060. I ended up jumping in really quickly from here. So when we were kind of watching this together, we weren't trading it at this point. We were studying it, watching the breakout as it happened live and we'll look what happened after. So it goes to show it ended up creating a major, or it ended up going to show that resistance, ended up leading to a nice move up and I tried catching it as support right from here, tried as in, well and caught it, but ended up not getting up to 21. I only got like seven cents on this trade. It shook back down pretty quickly and I ended up getting out right at 2069. I was in right at 2060 on the nose here. So unfortunately it came back down, failed to hold support, holding it now as resistance. You know, it's a great tradeable stock. So give me a quick sec here folks. For all of us live inside the trading room, are you able to see my screen right now? It should be on the stock TIGR. Michael, good, Ray, good. I had one of us just private chat me saying that they weren't able to see it. I would just do a quick log out, log back in, all right. But nonetheless, ended up making a nice break below that support now holding it as resistance as I was saying, this is a great tradeable stock. It's a great sideless stock. I would have zero issues slipping this on our main list here. I just wanna go from top to bottom, see what we have otherwise first. All right, Coinbase, geez. All right, so do I click Coinbase or no? Because of course that's been the big focus of us today inside the trading room. And of course outside the trading room if you've been following the market by any bit, you know that Coinbase is coming out today as a direct listing. I'm afraid it's gonna like crash my platform. Let's take a quick look. Hopefully it doesn't, fingers crossed. So Coinbase ended up making this big pop right out the gate and it opened up technically. Well, the opening price, the opening print that you would see on the time in sales was right at $381, ended up squeezing up sharply from there. I mean, trust me, we weren't jumping in right away folks. I was waiting for my opportunity here. I ended up waiting to see this kind of break below that 381 line and then look to break back above it. I didn't realize, not realize, I should say, I realized for that matter that it wasn't going to break above it. I jumped in right at $375. I got a really fortunate entry as it was still dropping. I thought, you know what, it's gonna break below here. It's gonna make a move back up soon. I took a gamble, so to say, more than an educated risk. It was based off $375. I was very fortunate right here. I got filled on a hundred shares. I ended up getting out at $376.60. That was my official exit. I wanted a lot more, ended up failing to make that pop. It shook back down really quickly, much like the TIGR trade.  So yeah, I mean, hey, Coinbase unless if you're just, you know, watching it, I would not look to try and seriously day trade this at this point. It's like a dart on the way down right now. So 350 is the next major support, 350 bucks. And we'll see where it goes from there. All right, but yeah, we're not gonna trade this. All right, let's see if we click away. Ooh, we can, good. All right, nice.  But yeah, moving on from that, at least for right now, the TV trade, I keep saying TV to myself, ended up making a big pop after the market opened up, actually leading into the open. It started to squeeze. And then as soon as the market opened up, took off. For right now, I mean, hey, it's still trading a lot of volume per minute, like 77,000 shares per minute. That's like right now. So, in that sense, it's good volume, but it's just very flat. It's like pretty exhausted, I'd imagine, compared to what it normally trades. The float, I don't know the float right now, but normally the stock trades just about like a million and a half shares on average a day, trading 48 and a half million shares plus and counting. So yeah, I'm gonna hold off on this stock. It might be a better short than it could be a long C-Deb trade, kind of familiar name. We don't really trade this stock like too frequent, but off of news, I've seen it run. SBTX, spotty chart. Just jump back to the ZOM trade, ZOM, the only one so far that made the cut, breaking a new high. Good reason we put this on our list. I would honestly just say like 5 cent levels, 5 cent increments I'd assume. That's not to say that there can't be an iceberg order at like a price like 117 or 118, but double top right now high of the day at 115, I'd assume your next big level would be 120, 125, 130, et cetera. All right, so you know what? At this point, I might as well just jump to it now and just say officially, I don't mind putting Tiger on our list. You only have the ZOM trade up until this point, so it's TIGR and it is shortable for those of us on trade station, but for right now, we'll look to see this potentially make a higher low and pop back over the 2060 level. Otherwise, if it's a false breakout and if it pops over it then crashes back below it, if that happens, then I'd definitely look for the short. IMPX is a dud, CIDM from this morning. This one ended up doing this pretty nicely. Ended up making a big pop. That was kind of like an arbitrary line I put up here for class. Nonetheless though, broke over resistance, I think it was right off of 128, if not 128, 127, ended up squeezing up beautifully from there on the re-break. And at least at this point, pretty flat. I mean, well, dropping now at this point, but just not likely to make a big move back up. I know that the, was it the Fed released the beige book just before? I'm not like too up to date on all of that, but I know just from my Benzinga Pro, I saw a whole bunch of headlines come out, you know, regarding like San Francisco beige book, Cleveland beige book, it's like different major cities. So with that, notice that like two o'clock, you saw a big shake on the Dow down and you know, squeezing back up your GME. I forgot about this, this one slipped past us. I mean, we were watching TIGR in class and this was running at the same time. So, yeah, GameStop ended up making a nice balance. It was like, I watched this before because we called out AMC making a move up. And when we called out AMC, GameStop was like probably right here, this was prior to class beginning and ended up just doing nothing at the time. So I was like, oh, that's ugly. Little did I know that thing was gonna make a huge like 20 point bounce going in, 25 point bounce going into the mid-morning here. So, you know, definitely keep it on your side list, AMC as well, or more so AMC.  That's off of earnings in particular, but that one ended up being one of those stocks, Blackberry, you know, kind of rattled them off the top of my head now. All right, what else do we have here? This looked like Disney for a sec. It was OIS, not DIS. Let's see any other stocks here that are familiar names. Sorrento, S-R-N-E, W-Key.  This W-Key is like a mess all over the place. T-Cat, I'd imagine would be the same thing. All right, that's fun. Hey, fine by me, folks. Let's hop over to the losers list, see if there's anything looking just as good, if not better. I told you we're gonna jump to BetBath Beyond, which was reporting bad earnings today. We have married down 15%. Let's take a look at LMFAD, or L-M-L-F-M-D. It's been a long day talking. My trader's dyslexia kicking in. Yeah, it's like pretty flat right now, dropped off nicely. It looks like after the open, prior to today's stock was trading just about like a million plus shares a day. So I could see why it's exhausted now. That makes sense, but maybe keep this on the side. Maybe keep this in mind for tomorrow, maybe for Friday. If it's active early in pre-market tomorrow, trading like 50,000, 60,000 shares, take a look. CRMD at the low of the day. This one doesn't look too bad in the sense of tight spread. Order book is pretty filled in. Right now, recently ended up shaking up towards 790. Looks like it filled some volume on the ask. Perhaps some early short covering on that trade wouldn't shock me if it breaks lower soon enough. But it really did nothing off that price after. So, you only have two stocks on our list though at this point, the ZOM and the TIGR. I'm just looking down at my notepad. I'm like, all right, how many are we at here? CRMD, I don't mind putting this on our list. It could be like a nice slow short perhaps. Hopefully find better, but we'll see what else we got. Marit the low of the day. This could be a dead cap ounce opportunity. You know my stance on this. So seeing this at the low of the day actually is like a pretty interesting setup for right now taking us into the close.  I moved up beautifully overnight and pulled back a bit this morning. Still looking really good. I'm just going back to Riot back from, was it yesterday? Was it yesterday? Yeah, it was yesterday it was. All right, so where we left off on this trade like mid-meeting, we said, all right, we're gonna put Riot on our watch list or we're gonna keep it on the side at least. It wasn't a day trade because of the price, but nonetheless, it ended up pushing up nicely, moved back up a bit, but to see a stock at the highs of the day going into 2.30, 3 o'clock, you wanna see like continuation up very nicely into the afternoon. So this rattled back down. It made a bounce, so it's very volatile. It made it for a nice little bounce opportunity, but point being to see a stock near its highs going into the afternoon, you want it like a really pretty move up higher and we just didn't get that. So going back to Mara, I think that rule still stands here, at least with these I would be more interested in the dead cat bounce now at this point on Mara. So let's see any other familiar names here and my micro strategy down in like a 10 plus percent here. It's a Bitcoin stock I was telling you folks about yesterday popped up nicely yesterday, dropped back down hard today.  Bed Bath Beyond, BBBY, here we go. So off of bad earnings this morning, looks like we really didn't miss out on too much. I was, you know, a lot more interested this morning on the IDEX, on the Canon trade, on MBRX. I mean, our morning watch list this morning was really strong. I gotta say it was pretty disappointing. At least the stocks I picked from that list to watch, they really didn't move too well. So I was stuck watching the grass grow. Looks like I didn't miss out much on this, but going into the mid morning, it started to rev up, you know, nicely off of like 24, 2375-ish right here. Moved up steadily up towards 2550, almost 26. Probably tomorrow, keep it in mind still, off of earnings. All right, Canon here, and that'll just about do it for me folks. Well, I'll jump to Benzinga Pro, but I'll look at the chat boards right now, Facebook Live, YouTube, of course, for Cyber Group, you folks know best. Let me know if there's any other stocks that you would want me to check out or look at here going into the afternoon. Canon looking really good, by the way, as a short. And then if all the crypto stocks move up in general, then I would assume for this to do the same. But I feel like this has kind of been trading against the grain compared to like Mara and Riot of late and Bitcoin in particular.  I was doing really hot on this, but one day I took a couple of losses, and then from there, just like I realized like it wasn't moving as well with Bitcoin compared to Mara and Riot, et cetera, and alongside that can, like I said. So, you know, Canon, we could short, we'll see if that breaks lower, whereas perhaps, you know, Mara, I'd be more interested in the squeeze up. All right, so folks, I don't know if there's anything else I see from Benzinga Pro here, like really, maybe one or two stocks breaking new highs as we speak. Let's see, BTN, this is the one from yesterday, ended up like making a big move up. Just because it's breaking new high, doesn't mean that it looks good. This thing just like squeaked up and right back down. So, yeah, this one not looking too great. All right, folks, I'll tell you, I got a bagel on social media right now, Facebook Live and YouTube. I know that we're all straight there, but for all of us live inside the trading room, same. So in total, we got two, four, five stocks to work with so far. I know that most of us will be in the class coming up ahead, we'll be talking all about journaling, not just why you need to journal and like us preaching it in general, but how you could actually gain knowledge from your trades and studying them in general. You don't need to take two to three hours to do it. And honestly, it really doesn't take too long. So we'll kind of go through the shortcuts, go through how you can make it most efficient for you and how you can gain the most out of studying your trades.  Otherwise, if you have yet to have the chance, feel free to join us live inside our trading room cyber group. Just go right down to the link on the banner below to sign up and get started. All right, for all of us there, I'm just gonna post the link or post the picks and then I should say from there, Rich will post the links one more time taking us going into class, all right? Talk to you soon.


food web, first the contents, definition of food web, the grazing food web, the tritle food web, and the trophic levels in the food web or ecosystem, first the food web, food web say apparently if you are familiar with basically food web it is the complex network of food chains within the ecosystem through which the energy is traveling from bottom to the top. So in a food web simply we have, if we talk in the ecosystem that one animal is eating the other one is eating the third one is eating the fourth one, what is this overall we have is the food chain. In the ecosystem, any food chain is not isolated. Normally different food chains they are connected with each other, so when in an ecosystem there are many food chains, there are many food chains, they are connected with each other, they are connected with each other, so a network of food chains is formed, so what we have is a network and this overall network of food chains is called the food web, so it is called the food web, so food web, food chains are the food web of two basic categories, the one is grazing food chains, food webs and the second one is the detrital food web, so grazing food webs, grazing food web are those food webs in which the starting point they are green plants, these are not the food webs we have in which the food chains that are starting are green plants, grasses, what will we call these plants as food webs, they are the grazing food webs, now for example if we look at this, like grasses, grasses are eating insects, insects are eating frogs, so this is a food chain, the frog will eat snakes, the second food chain will be grasses, insects, insects will eat birds, birds will eat predator birds, so this will be the second food chain, similarly the same grasses are eating deer, the deer will eat lion, so this will be the third food chain, so where are all these food chains starting from? grasses, so now the grass is starting from a food web, what will we call it, it is the grazing food web, the second type of food web they are the detrital food webs, so detrital food webs are those food webs which start with the detritus or decaying materials, so detrital food web is a food web in which the food chains they are starting from the decaying material, that decaying material is starting from, now for example if we look at it, it is a decaying material, it is eating wood louse, it is eating birds, it can eat the predatory bird, so this will be a food chain, the second one is detritus, it is growing fungus on it, it is growing mushrooms, it is using humans, so this is the second food chain, this is detritus, it is growing mushrooms, it is eating different insects, insects are eating birds, so this is what we have, so this food web will be the base of which it is detritus, it is not green plants, this type of food webs they are called the detrital food webs, so detrital food webs are usually associated with decaying material, bacteria associated or fungus associated, so this is the diagram, this diagram basically represents both the things, this is a combination of grazing food web and detritus food web, so if you look at it, these are the grasses, these are grasses, one food chain is cow and the cow will be used as a human, the second food chain is the grass, the deer will be used as a human, the third food chain is the grass, it is using carnivores, the third one is the grass, it is using mouse, it is using birds, so it is using snakes on the grass, so the same different food chains are starting from the grass, so these are the food chains from the grass, this is called the grazing food web, now let's go to the other food web, that is the detrital food web, detrital food web starts with decaying material, it starts with detritus, if you look at it, the first one is detritus food web, it is eating earthworms, the bird is playing, this is a food chain, the second one is detritus, it is eating bugs, the bugs are not eating it, this is the second food chain, the third one is detritus, it is eating mushrooms, and the mushrooms are eating humans, so this is the third one, now these food chains that are starting from the detritus, they are also making a web, this web is called the detrital food web, so this is a detrital food web, now in the ecosystem, usually both the food web are side by side, the grasses and decaying material have the same food chains, and those food chains are with grasses, so this means that in the ecosystem, grazing and detrital food web, both of them are walking side by side, they are walking together, in the ecosystem, only grasses are present, grazing food web does not have detritus food web, because where the living material is, decaying will be there, and where decaying will be there, ultimately, detritus food web will be there, so if we look at the food web, the energy from the food web, the food chain, the food web basically represents how energy is travelling in the ecosystem, now the food chains are very complex, the easy method of studying the food chains is that instead of identifying every animal individually, it is better to design different levels of trophic, trophic levels, that is, different levels of food, so in the ecosystem, the food web, the food chains, the animals are designated at different trophic levels, like all plants, all the plants they will all present at the first trophic level, in the grazing food chain, the first trophic level will be of a plant, then the detritus food chain will be, third trophic level. So with this, it is easy to study the energy flow and the material flow in an individual animal. It is better to study the trophic levels in the ecosystem.


Definitely speak to your therapist about it because it's not normal having those types of feelings for your family members And I can tell you feel guilty about it But anyway, we'll talk about that after We love Yeah, we're all welcome to episode number 36 of the Martin Michael Foley actual Podcast there's only four episodes left thirty six thirty seven thirty eight thirty nine forty see five episodes left four five Isn't that funny 36th episode and there's still five left if we include this one thirty six thirty seven thirty eight thirty nine Forty Wow, so after today and we have four left, but just now Still five that one's happening right now a complete five left.    So yeah, that really worked out. Well, even though we spent like and Days on it.  It's five dollars a month kind of cheeky. Look it's support the podcast See if it breaks if you throw that up Got a light bulb in my hand and Michael's asking me to throw it not on the ground on the table See if we can get it out the glass in our eyes I'll go higher You know very good thrower. I did that. Matt got so scared. He thought I was breaking the technologies technologies technologies Tech tech technologies.  Do you know that? Did you hit her?  Yeah, I was a liar, man Anyway, can I ask a question about the social media dilemma you're in Matthew Fine, then is there no way to contest what you guys are going through like in terms of restrictions and stuff like that? There's no way tried already It is a one-year restriction and that is all so we are basically Fucked for a year. No, we're not. There's other ways. Don't worry everyone. We'll be fine.  We're gonna keep pumping awesome videos out and just hope for the best. All right We got on the radio.  Oh, is there anywhere of like listening to that again today?  I'll show you the video if you show me your arse.  Can you sit in here?  I'm in my undies. Okay.    Come on. Let's see a bit of cheek, brother Huh?   Oh, I love my lower back. Here we go. We stand up. Oh, yeah, pull that right up, brother I love his fair skin. It reminds me of me smooth soft flesh Run a scalpel over it. No worries What do we got coming on this we got on this day we got questions We got PO unboxing. We got sentences.   He raised the small turtle all on his own and even even taught it to speak The turtle began to adopt some very human traits and when the turtle was four years old It asked its owner to have its shell surgically removed After a three-hour operation the shell was removed and the turtle legally changed its name to Danny DeVito Danny then went on to become a Hollywood movie star and a talented rapist.  Yeah, I don't know. I just say that it would be there. Definitely would be um Yeah, they would be good morning Vietnam. That's more of a movie movie.  He's so good in it. He's a penguin.   It's hot on this day in 2014 Robin Williams was denied the leading role in a movie when it was revealed. He was too short He had heard about an ancient method to become taller which involves stretching one's body to make it longer Robin had not researched how best to use the stretcher and something horrible happened He wrapped the stretcher machine around his neck instead of his waist He didn't get any taller and Because he didn't get any taller. He got so depressed that he later hung himself Holy shit, so that's the reason yeah, that's why if he just knew how to use the stretcher He would have been fine.   I'm running late.  Sorry guys, what would happen if I Squeeze this as hard as possible.   That's what I'm up. I've heard that before she said that to me on this day in 2020 Daniel Craig was found digging up old graves and body slamming the corpses He had four corpses dug up and was obvious and it was obvious he had been physically aggressive when asked why he was doing that He said he was trying to find Sean Connery so he could consume his flesh Daniel thinks that if he can consume the flesh of every James Bond actor that he will actually be James Bond Pierce Brosnan is said to be in hiding Wow, that's disgusting. He's only just died. I guess that's when sort of when you want to get him his Flesh is still not decomposed yet. Yeah, we spoke about what we'd eat first. I like human fire wasn't it?    I hate that car Delicious Anyway, I'm a footy fan. Let's get into this.  Hmm. Here we go. See actually the first question is from me.    No, this won't get deleted. Um We're thinking about maybe putting an extra segment or two in for the website people. Yeah We've got we've got big changes coming next to you guys It's very tiring very tired slimy. I am it's all hot. Mm-hmm. These wigs are quite warm. Yeah, very hot next question Is from a lake Maca Bogan If you could make a candle that smells like a celebrity's fart Who's fart would you want it to be and why make a cake or a candle a candle?  Oh, who's would it be probably the rock?    You want to be success exactly right? I Go Paul Walker Maybe X. Yeah, I don't even know. I can't think of one.  I mean saying I don't want to I don't want to say the words have the words kids Cut all now you're getting me scared. Well, you see What's always saying kids come You tell me mate What do you reckon's wrong with that?  Yeah, maybe beep it when Marty says it and keep it when I say it Next question is from Anton I'm a canian. Oh, yeah me. I remember I actually miss his question last podcast.   So we weren't listening to you Matthew Gregory Brown question was a Grizzly bear two grillers and a tiger you choose one to defend you from the other two animals Which would you choose? The last one grizzly bear two grillers and a tiger Who would you choose to defend you from the others probably go to?  They're really strong. Mm-hmm. They put up a good fight Yeah, I'm with this on that. Yeah, that's a question is from the down to gaga What is Marty's full name Martin Zokulinski Next question is from one of our regulars Nikki can never pronounce her last name Nikki Please tell me how to pronounce your name because I'm really bad at it She's from Germany. She's from Poland. Oh, really? No. No, I'm too sure she's from Germany Do Marty's parents blame Michael that Marty hasn't chosen a proper job and do Michael's parents blame Marty for the same I reckon deep down.  I wish Michael never met Marty But then my mom's too nice so she's just so she's gonna bottle that feeling up No, and like she's just growing to love him.  Yeah, it kept them there.  I reckon dad might be like, oh, I actually I reckon dad's cool with it. What do you think?   It's so rude Next question is from gargoyle James Question for Michael Michael, could you be agile and quick enough to dodge Marty's I'm gonna say Marty's ejaculation Yeah, probably. Yeah, we wouldn't be that fast. They said blown not here, but I felt I should change it to ejaculation Blown nut. Yeah, would you be fast enough to dodge that if it was shot out at you? Yeah, well, let's see Okay, he says it should be an idea for a video Yeah, maybe a website video Trying to be like spider-man. Well flick my spunk. Yeah flicking around next question is from Al pal Marty What are your stats on cows how many of you had? Oh look, I don't keep count, but if I had to guess I'd say It's over a hundred It's over a hundred somewhere between 100 and 150 And like one close my eyes and do that. Do you count the corpses? Next question is from Madison Linville I'll do it I've got a we've got a tool and I'm clamping a lighter and Michael's really excited isn't one explode I could just squeeze it explode. Do you want me to do it? No? Oh the exciting for the pigment lingling Maybe for stunt time. You can do it. Okay Would you ever give The chance for a website member to be the background on the podcast.  It's a great idea as a competition. How do we get him send it to I'll send through a Sent through your mug shots every fun Instagram. You could do a competition for that. I reckon Next question is from Jacob Dickerson Have you guys had any weird stalkers yet anyone that followed you home or some remember you had one back in the day before we cracked it? Yeah The one who lived nearby. Yeah, we've had some weird Sort of overly friendly people and there's been some weird interactions in public where people just sort of follow and stare and estranged But no nothing nothing crazy. Yeah guys if you are if you see us There's always get messages from people saying I was too scared to come up. Just come and say hello That remember that dude that came up today. Yeah, he didn't have his phone on him So we got a photo with him with our phone. Yeah, he didn't have his phone So I took a photo of him. I'll put it up for you guys. I'll show you guys what happened Okay, here we go. See how I took three of the best He's like can you send it to me and then we sort of laugh and walk away.  There he is You're looking at me. I'm looking up and Mike looking camera Next question is from Matt Sheehan Can you legends bring Arnold out in public and see how people react to certain things? I think he's worth more than a few prank calls I don't find is he's he's a fine damn man. He's growing in popularity isn't he? Beautiful.   I'm fine He's such a proud man. Where'd you get that shirt from Michael?   Oh Yeah, there it is just thick it takes a while like whoa like soup running It's brown smog next question is from punter 92 Would you boys collab with Houston Jones the world's strongest bodybuilder in a pain gauntlet never heard of him? And yes, but I thought you would collab with him if the chance came up Give him our address Matt. All right. I'll send it to him Don't Michael don't say that man cut cut him saying that Connor Oh Next question is from Benjamin Hogg. When did Michael leave the band Hanson? When was it late 90s?  Yeah, and surely they'll never go back together. No. Yeah, there you go Yeah, like late 90s 98 99 Roger Michael left handsome. Mm-hmm, but yeah Our next question is from Melvin pie dad If the cold ones podcast which is another podcast Which is hosted by Chad and Max Moffo would invite you guys as guests. Would you accept it? Yes? Yes? Yes? Roger another Australian podcast group Yeah, I know Max Moffo. I was with him last night. There you go Next question is from Sabrina Martira Martira Martira What are the three important questions you always wanted to ask Bosley if he could talk Who are you? Are you happy? What's your name? Are you in any pain and What do you want to do?   I can just say like that Matthew Where is your pain?  Wow, that's good English.  Thanks, man Next question.  No, my brother I think does with his family, but Yeah, mom definitely doesn't she's not our demographic either brother Does your mom have Facebook? Yeah, of course But I don't think so I'd say maybe I wonder if any of my cousins listen to it Yeah, sure. Maybe maybe not. Does any of your family disown you? Really have watched fairly so I don't know.  Um, would you guys ever start an only fans and do nudes?  Yeah, hammer-oids Flicking my tongue of the head the bob of the nipple gives a look at it.  I hate it. Get your nipple out.  Stop I just want to have a look at it. I don't like being touched on the nipple Okay, you can see it.   Do you like having your nipples being touched?    It's much thicker than mine Suck it I flicked it Yeah, sometimes when I'm bored I got nothing to do you flick your tongue at it I start Ripping all the hairs out of my nipple and sometimes I can get him down to like completely bald Jesus just shave him You know How do you do that? Yeah, can I rip stunt time? Oh I've got a pair of pliers. I got a pair of pliers.  No, and he just he just put it back on and it grew back into the skin He lost his nipple.  Oh lucky So it's possible there, Mark. You could have done the same thing. Sure.  That's a good story All right, is that question time? That's question time done and dusted mate Hey everyone it's time for a new segment And This is a segment where we just open shit you guys have sent in via the P. O box and This week we have one present and it's all the way from league city in Texas the USA And it's got hashtag MES Q I T E C. O. L. O. G. N. E. So Mascuit's cologne what that is, but I guess we'll see I'm scared Nervous, it's non-velop. I'm pulling it out. Maybe it's drugs and pulling it out. What do we got here? Let me just get everything out. Oh my god.  What do we got here?  Yeah, this must be some sort of business smoking revolver barbecue. We sent in some what are these called? beer holders beer holder things condoms beer domes and Yeah, go and check out smoking revolver barbecue on Instagram. It's smoking revolver BBQ 001 Mesquite cologne So Three two.   So fun driving that coin car around Literally, everyone's just stopping and staring old ladies walk up to it all the time and that's spectacular. This is today.  Oh Yeah, he's called And there's a segment where we just read secrets that you guys have sent in okay Secrets from fans anonymous, of course sending your secrets. We'll keep them a secret.       She's 25. I almost couldn't contain myself He was in there swabbing but somehow hitting sensitive areas That's probably the closest I've gotten to orgasming for second time ever like an actual orgasm not fake Wow, there you go. What do you think matt? I question it Um, if he doesn't believe it questions it She's making it up.  So I'd love to hear yeah But sometimes sex is painful and sometimes I'd love to hear from our female fans. What do you think of that? Yeah, comment below.  You'll be the judge So this story takes place in april 2019 and at the time I had this girl I was doing stuff with but I had a girlfriend also and we weren't Doing very well. So in order to cope with all this I was getting high by stealing robotussin from cvs and drinking the bottles So I start my day off taking one bottle and I go to the girls house and we'll chat and I bought some weed And another bottle was a good time Then we went to joe traders where I had another bottle I met a famous music producer named Diablo had another bottle and I actually got a picture with him too So this day seemed to be going well so far So I had another bottle and after that we go to my friend sam's house And once I got there I decided that one bottle I drank early was not enough So me and sam leave these other three bottles to go to the nearest cvs to get more bottles So sam goes and steals a bottle for me And he had his own bottle With this drug he would drink away more bottles was wearing the same dirty bathrobe for bottles Or stealing robotussin bottles from various cvs Anyways he stole two bottles but he couldn't but he didn't want To do it because he was already coming down from a bottle And he had some ketamine so the two bottles were all for me unfortunately So we go back to the house and have another bottle and me and these other three people are watching scooby-doo on a battle having a bottle Or sam snorting giant lines of ketamine and a bottle off a desk bottle Laughing and his friend who was also had a boyfriend was being very naughty and drinking a bottle I'm just chugging these two bottles for a while And then scooby-doo got messed up.  No, I put a lot of extra bottles in this is a f***ing this is look at how long this is. It's like pages and pages. It's nonsense I just took it last night. Maybe it's all real, but yeah, I wasn't really paying attention. What's this bottle? Shit, what is that cbs store? No, it's like cbs is a pharmacy in america. It's like f***ing cough syrup and s*** Yeah, but cbs is a pharmacy. You ever had that? Yeah, but got him got him got his nipple f***ing Another bottle next secret is from when I was a child. I had a tree house in my backyard No, yeah, it's pretty good There's more Got yeah My younger brother and I would put bread on the ground and carry cinder blocks out into the tree house We killed hundreds of birds When the massive bricks flattened them their insides would explode out of their chests like a water balloon We thought it was hilarious. I still giggle So what they're leaving?  I thought I was actually pissing in her mouth. I think I might be gay. I'm scared Uh, that's the end of the secrets this week everyone Have a little bottle for that one another bottle A little bottle All right, Michael, um, it's time to read some sentences that have never ever been read before and it's it's a segment It's it's still we don't know. We're not sure. It's a bit iffy We're not sure about but you know what you never know until you give a red hot crack. That's all we're all about here All right, let's do our sentences first. No, let's do theirs.  Is that a real word? What's a DXM? Yeah, that by the way the rules for this segment guys the sensors have to make sense I don't think that didn't make sense, but I have no idea what any of that means Yeah, but hey, I like how he went with fucking, you know, he went with his gut industrial industry Corporation incorporated.    Is it like it's meant to get you fully higher. It's called robo tripping You can die from it.   I was young Adam Zipalel When I was a child, I had a tree.  This is not working Lachlan treasy slap his rib cage across the sloppy apple tit then tighten the chancas over the body waste That's in the kids lunchbox Chancas what the fuck's that chancas caught me too. What's chancas? Okay, how's it C-h-a-n-k-a-s Oh chancas I'm sweating.  Cool All right, this one's from tommy the other day the priest drugged me and I fainted then he fingered me while I painted his tainted region No, that's definitely been said. Yeah, that happened. Yeah, that's definitely that's a script Yes, it's christmas time Prolong it save it devote your eyes slowly blow it this way man.  Yeah, yeah, it's still Yeah, it takes a while man. It's very heavy. It's crawling towards you. Hey, I'm ashamed of myself That was a good one too. That was very good. I'm ashamed of myself One day that microphone's gonna like Break and it's just gonna we can open it.  Oh What are we doing again?   You got first you got first You ready matt? A fisted kid is a full kid That's definitely been said. No A fisted kid Is a full kid. Yeah 100% that's been said.  Sorry. All right, you'll go hold my spine. My hands are full Hold my spine. That's good. No one's ever going to say that because whose spine is going to be removed The body's just to be a bag of flesh. You sure no one said hold my spine. Can you live without a spine?   It's been said for sure Scratch out your eyes like a drug addict breast milk pancakes harden over time Oh, yeah, imagine having breast milk pancakes. Oh, that is a video Oh six Large erections tore through a village Yeah, that's good That's happened. Oh, yeah, that's been said When when did that happen yet? No 100% that's all they did I can even hear the song they're singing where six large erections We're just torn through a village as they skipped out together holding hands. There you go.  We'll you've said that Do you reckon? Yeah, that's definitely been said that sentence. Fuck. It's tricky. Your mom is a good kisser. Yeah, she is Well, there you go. I don't know about that segment. Hey comment if you think we should keep it or not Oh, I hurt myself Oh, it's stunt time. That's the name of the new segment Michael's got something for you olive oil. Hey, hey, listen.  Try it. No, I've had my fill. Thanks My lungs are full of feces All right, um, it's stunt time We haven't done some time for a while and Michael this week has decided that he's either going to crush this lighter with this Periplier is always going to rip some nipple hair out Oh, oh, no. All right. I'm going to go. I'm going to wall hair will be way more entertaining. I'll walk away I'm gonna walk to the other side of the room. I'm scared But isn't that unsafe camera gear? Go away from me I'm scared Matt. Yeah I'm rather you ripped nipple hairs out Let me film it. Ready? I'll tell you when Surely that can't be good. I'll tell you when Three Wait, wait, wait.  Now you guys have got me nervous. Yeah, especially since he's wait. I'm scared.  What if I do it? Can anything bad happen here? Do it. I'll google it Do it Oh, my god. Oh, dude.  You're scaring me Why are you running if we're gonna film it?    I'm scared too. A lot of butane will probably come out. What's that? It's flammable gas.    I'm doing it I can't do it You can't it won't like it. Michael failed Michael failed. I tried my hardest that time too. All right, just rip some nipple hair out maybe Just rip the nipple hair out Should Marty rip it out for you I'll rip out some. No, do it with the pliers. It doesn't work. I tried before look All right, so I'm gonna call this butcher Should I pretend to be Arnold Farn again? Or should I pretend to be another butcher nearby? Just calling up the other butchers being like have you spoken to this Arnold Farn guy? He keeps ringing me Yeah, good day, mate. My name is Jake. I'm just a printer's butcher. Just calling from Chernside butcher and grill Mate, we've just I'm just doing the rounds. We've just had a couple of calls from this bloody russian guy Um Yeah, yeah, mate. Has he called you too, has he? Yeah Yeah, mate.  So I'm I'm just putting sort of a bit of a um Yeah, yeah, exactly.  All right, buddy. We appreciate it. No worries, mate. You have a good day.


might be a thermostat, but they got disconnected here. Check that one there, at least the fan's good, it's just not calling for it. We're gonna need to get that power killed so I can check the linkage of it, otherwise that happens both uses, which is not really the way I want it. They couldn't find the key, so they were gonna chop it off, so they let me play with my new toy. They cut it right off in heartbeat. Here's what I found so far. You can rock this thing back and forth. So that's not good. The other ones seem like they're pretty solid. Don't see any blades that are loose or broke, and all the brackets feel pretty tight. There are some heavy duty blades there. Not better than what they put on the rooftop units, that's for sure. Yeah, that's definitely got, you can hear it. All right, so I went over there and checked the full load amps on the motor at 460, which this is running 491, 492. The one motor that's fairly quiet, you can see it'll drop down there. I mean, that's close enough. You can tell it's pretty quiet. Here's the one in the middle. This one here was a little noisier, but the amperage wasn't too horrible. But the amperage was still, you know, but you can tell those bearings are dry.  As you can tell, that one's not only noisy because the bearings are going out of it, but it's also pulling higher amperage because of it. So you shouldn't do what I did. I used an insulated screwdriver, so crucify me later. So anyhow, that's what we got going on. So it's to me, they definitely need to change this first motor. The second motor, I'm gonna recommend they do it while we got it out going, because you can tell it's making noise. It may be another year before it goes out, but we're dealing with product here. So the price of motor usually is not a big deal when you're talking about the product cost, if something goes down. So I'm gonna get the authorization on that. And then he had some things he wanted me to check down there on the other condensers that don't run very much. So I did a temporary wire job here. Normally the motor closest to the incoming part of the manifold or the condenser coil always runs and they'll cycle and last after one. Then they'll cycle each every one after that potentially, but they'll always usually keep the first one running. I went ahead and switched the first one and the third one opposite of each other to keep that one from running. Yeah, it's still hooked up. If the pressure gets high enough, it'll come on like the one on the end would have normally came on. You can tell the keep on go difference. But we got one in stock, so we'll get it, but this will at least get it back up and going. Even if they didn't have one in stock, this would at least make this thing not run as much. And with it being cooler out here, not such a big deal. Cyclists so far is full, but they just came on. We got to look at the other condensers down there. They're smaller and they don't run as much as this one. So we gotta check to see if the temperatures are not set the same or what the story is. We went ahead and picked up our new motor and I'm back. So I got the contactor switched back to the way they were. Got our new motor down there ready to go. And I've got one of our set screws out, but when I got to this last one here, the old wrench isn't doing so well. I can see the threads not turning. So I'm gonna try to heat that thing up and see if we can get it out of there. I'm gonna cheat and try my hand torch first, which probably won't get it hot enough, but I'm gonna try that first. And if not, I'll have to get the settling torch. I didn't think it was gonna work, but I just kept on turning, figured we'll see what happens. And sure enough, she broke loose. Now I'll probably go ahead and stick just a regular bolt or whatever I can get in there, because you can see those threads. You get close enough to it. There, you can see they turn funny as you're turning it. Yeah, so. Now let's see if we can pull this thing off. We've got mixed feelings on this thing. It seemed like it was really great in the beginning, but I haven't my lingering doubt since then. These little set screws, instead of nice big bolts, not as happy with it as what I first thought I would be. Let me get this thing sized up, which looks like that one's it. Now I will say before I left, I sprayed that, then put it on defrost and pushed it to the very, pushed it, okay, washed, pushed. Those are two of my words. So I set the defrost so that they would start about 10 minutes after it soaked for a while and then start back up again. So on this one here, we're gonna have to be careful. We've got the wires look like they're eight up, but mainly it's just the outer jacket of the shiny part. So otherwise they look pretty good shape. There are no cracks in the actual vinyl. So we'll get that done. You could feel the heat. It's hot enough. I don't want to touch that thing. It's definitely hot. All right, so it's 460 volt. I wanted to make sure that it was set correctly, which these are the real easy plugs, just yank it and switch it. Usually they come on high voltage, but I wanted to make certain that it was and get the plug out of there. Good to go there. This has a really nice plate that makes it so easy to get in there. So go ahead and get this thing mounted up here in a second. Just got to get this other one unwired yet. Yeah, that plug isn't looking so healthy, is it? Nope. So they put like a, looks like a zip screw, but it's not. There's a little pin basically to hold the motor in place while you get it pinned back into place with the bolts. So it's kind of unique. I had to give it a little bit of a yank, which bode a little bit of that there, but they popped off, which is good. I did put a little electrical tape on that there because the little sheath thing they had on there is no good. So I went ahead and put that on there and it gives a little extra protection. That's a real fine thread. I didn't have any bolts that would match that. So I'm gonna put it on this key side since it's not really doing much more than holding the key there. And then the other one here is the one that was better. It's gonna hold it mainly against the shaft there. Still gotta tighten up these nuts on the motor yet mounting. So we got those tightened up down there. Went ahead and used number three setting on that impact. Broke them loose. I figured it should be able to make them tight enough, but we'll double check them with the wrench just to make certain. Got plenty of clearance all the way around. We're gonna verify rotation and should be good to go here in just a second. All right, so these are the evaporators that it goes to here, here, and those two over there. So we got one here that is missing a fan motor and he was curious about why this one's set up versus the ones up towards the dock. They just doesn't seem to run the same. So that's what I'm checking now. All right, so this motor has been out for a while. So I just got the numbers off of this one here. So we have something to compare it to along with the model number, so a number of this evaporator. You can kinda see how big these are. They're decent size. But that one condenser does all four of these evaporators, whereas the other condensers I've got one does two there and the other one does two of them over there, which we're gonna go over there and compare those thermostats now. The number one is the one that was looking a little bit low. I guess we already fixed the leak on number two. Don't look very good. Do much with it today though. Three days later. All right, we're back. I got the motor changed down there, so that's the number two motor. And right now we're adding some refrigerant to this one here. Definitely, you can see the oil. Might be old, I ain't sure yet. It's on there and getting her in. Start looking, which we're pretty late in the day, so we'll probably not do the full search today. We were clearing up for a minute there, but it's not.  Look at that, Juck. 23 pounds area, so. That needs to grow a little bit more in here in a second. We added four pounds of that, plus the 23 and a half. So, so far we just hit the solid for a little bit. I'm sure it'll flash off. And we're only running two out of three fans. So, we do know what the total charge is, so maybe we can kind of calculate what the extra would be here. Little, little hard to determine exactly. Depending on how they calculated originally at 159 pounds. If you took 15% of that off there, you can kind of calculate that's what it would be. And see, we're still flashing after you've taken the solid. Little sneaky peek it likes to do. CXVs are probably adjusting now that they've probably got liquid solid strands of three motors. It's a little on the cooler side today too. It's 48 degrees. But you can see she's blowing pretty good. Got to pop off her leaf valve here, so if it gets too high of pressure, you just blow the whole charge out. Isn't that awesome? That's what you get on the big systems. Did find a leak over here on the receiver or on the filter grier. So we get in here and it's got something going on there. Something going on down in here. So we go into mode here, go to parts per million. See what kind of thing we get, which it's windier. It's really windy out here. Even with it is windy out here. So it looks to me, let's give her old soap a dope. I scanned some of the hoses up there and the flare fittings and stuff and nothing really much on any of that. Nothing on any of the high side stuff here. Low side's in a pump down, so you ain't got any refrigerant really in there. But the evaporator sections probably were my majority, my leaks are out. So we're gonna go ahead and stop here today. I'm gonna soap it real quick. We got our blue bubble agent here. I believe we use new Calgon. I would rather have big blue. That's what I've always grown up with. So let's soap this turd down here and see what we got going on. Well, let's do its thing here. Two six days later. All right, I didn't figure I'd find much on this one here. On these larger coils, think it's kind of interesting they put a gap in between the copper and the aluminum, which you don't see so much on your smaller equipment. And a lot of times, obviously that's where we get a lot of our leaks at. So there's a few spots here that don't have that, but for the most part, a good portion of it has it. They definitely have it out there in the condenser. So I scanned this side in a little bit of what I could get a hold of right here. I'm going to head over to the other side. Most likely it's going to be on the solder joints there. We've got all this line going across that we could have to look at, but we're going to start the obvious stuff first and then work our way across. We've got a truck getting delivered. So probably aren't going to be able to get to that fur far condenser over there, which wouldn't surprise me it'll end up being where it'll be at. So that's the landstand. I wanted to check here, which already did nothing there. You can put a little poke in the insulation, nothing there. That's why to go up the wall on the inside. They had a refrigerant stem on the high pressure side there at the TXV could have been on that. Didn't pick nothing up on it when it was static. When I took a cap off of it and it's a desert, sprayed it with the cap off, didn't bubble. So the only place I found a leak was on the filter dryer out there. So that's liquid that leaks the fastest. It's possibly the only place. So it might've been a long time for it. So I don't know. Okay, so like I said, this was the only place I picked anything up. See if we can get anything today with it being colder. Looks over here on this back corner. So it's still there. It's the only place I'm getting it. So I'm gonna tighten that up, see if it stops. Hopefully that might fix it.  All right, you're gonna laugh, but for curiosity's sake, I put torque wrench on there. It's a cheapy, but started at about 30 pounds. Took it up to about 32 is the most I can get without feeling a little leery of it. I don't know what these are rated for, I forget. But I did get some turns out of these two or so here on this top corner where it was leaking at. And we're still on super. And I'm not picking anything up now. Nothing on that little square head there. Seen those leak a few times for sure. So from what I'm seeing, that's, yeah, we were picking up pretty big time around that filter dryer there when it was warmer. Granted, it's not running right now. We'll check it once it's running again, put a little more pressure on it. But I didn't get anything on any of that. Checked through all these flex connectors. I'm already done going through all this here. So I'll scan this again, cause I've had plenty of more on that. Fitting on there. Yep, so, well that was the only place I had it before. And I'm not picking up anything now, so. Well, I wanna run it for a bit, make sure this thing stays solid. Might add that additional pound or two that I need to do, which actually is probably about 10, but we'll kind of go from there. I think I had my markings here. So now here's kind of screwing things up a little bit. There it is. Yeah, 29 and a half to full. Added about eight additional, put me about 38. So, we'll calculate it up again. I forget exactly what it was gonna take.  I'm going to throw all this thing down on the suction side just in case.  Oil looks like it's starting to come up a little bit too. Remember when I saw you last time that it was barely in the sight glass. So it's the bottom third there. As you can see, that's pulling me in quite a bit. I'm gonna get me a half inch to half inch to make it a little easier. I'm gonna throttle that some more. Got the suction pressure down quite a bit to help keep that from happening. And I'll open that up once we kind of get stabilized. It does have an accumulator. Whether or not it needs it or not needs me to do that. I'm just doing it as a precaution just in case cause like you see solenoids way back here. So that's a lot of liquid that got into the system for it to get that pressure. But really don't see how you could have done it in any other way. I gotta have some pressure in there and I surely ain't gonna use nitrogen. All right, that makes me look a lot better. It makes me feel a lot better I could say. Halfway mark, don't see foam in there. I almost wonder if it's got an oil return issue. If that little weak hole they got in there is possibly not letting it through. Maybe all that liquid coming through washes it up and out. I don't know. It's a curious peculiar that our oil level is so high now and it wasn't before. This one hasn't hardly been running. You can see it's about the same area. That's basically where we're at guys. So I'm gonna wrap this thing up. I'm gonna put it in the metal. Basically wrap it, replace it in a motor, add some refrigerant and then double check in all my contactors and stuff like that. So if you guys like the video and you'll see more like it, make sure you give it a big thumbs up and subscribe until next time. We'll catch you on the next one.