Thank you all for joining us. For those of you who I haven't met, which is most everyone, I'm Marilyn Lambert. I work here, I grew up here. We make maple syrup here. And I'm also a nutritional therapy practitioner and kind of got into that and became introduced with the Weston Price Foundation years and years and years ago when, you know, you could just find it in a book. And that makes me realize I forgot the Weston A Price magazines tonight, but most of you probably have seen them before and I'll bring them next time so you can leaf through them. If you're not familiar, is everyone familiar with the Weston A Price Foundation? No? Okay. So for those not, I'll give a little spiel because that's kind of what brings us together. The Weston A Price Foundation is founded off of Weston Price, who was a dentist back in the 30s. And he started to notice because, you know, during, that was kind of the beginning of the industrialized revolution. And so there was more and more factory foods kind of coming into people's diets. And he was noticing that as people moved off the farms into the cities, there was more and more cavities in people's mouths. There was more and more disease in their bodies. Children were being born with smaller pallets and more and more cavities right off the bat. And he could even see a difference. I forgot my Weston Price book too, or I'd leaf through it and show you. There's a really great one out there, which shows pictures. He's got, you know, some older siblings that just have big, beautiful smiles and faces and they look so healthy.  So next sibling down or a few after had an obviously more narrow face, maybe their teeth are crowded, just not well. And he was noticing as a dentist too, that as the health of people's mouths were very much reflected in the health of their bodies. So that made him more interested in his research. And so he went to travel the whole world with his wife, which in the 30s, going to the far corner reaches of civilization was a bit of a feat, more so even than it is now. And but that's what they did. And he documented all of his research as he visited these different communities, civilizations, tribes, they were completely untouched by modernization. And he saw that their bodies were healthy, their teeth were remarkable. They had, and beyond just the health of their bodies, they, you know, could have babies easily and healthfully. They lived well and strong and robust into old age. They had their mental and emotional health was so great. They were calm. They were happy. They were just amazing, like our epitome of good health, right? And he saw that that was from their diets that they ate. And so basically the nourishing traditions, which Sally Fallon, I don't know if you all have seen this book, but it's like a coffee table book. It's like, I think it's the Bible of cookbooks. I don't so much necessarily follow the recipes because I mostly always cook the same thing. And I admit if I follow a new recipe, it's because I saw a picture. They looked good. But what's awesome about this book is that on every page, it could be in your bathroom, quite honestly, because there's just fascinating blurbs about different people groups all around the world and what they ate to be healthy. So basically there's no one perfect diet. You know, today everything's in a box. You must be vegetarian. You must juice. You must be vegan. You must only eat meat. You must, you know, every guy's got their set of hardcore rules. And Western price basically was like these people eat from place. And that kind of inroads into our topic tonight of traditional foods and how to prepare them. And really that idea of eating from place. I read a study a little while ago. I couldn't believe it's true, but I guess it is that somehow, what was it? Kellogg's Frosted Mini Wheats or something topped the chart as being healthier than red meat according. Is that where it came from? It looked legitimate, but I was like, I can't believe that this would be true. But there's a there's a demonization of meat.  And that is just so not true. And I always love it.  It's amazing. If you don't, you should. It's A2, A2, beautiful Jersey milk, got a nice lot of cream on it. But her cows are outside in the sunshine. They're happy. They're eating grass. And they're unstressed until, well, if she ever slaughters them, same thing with her chickens. And they're just happy until the end. And if you buy milk in the grocery store, chances are those cows never, never get the sunshine on their back. There's even a couple large farms around here. The cows are just in free stalls. They don't have the acreage and the manpower to pasture their cows.  And my uncle and cousin still run it, some organic dairy. Those cows are pastured. It's an amazing thing. And you'd think that's what all dairy farms are like, right? Nope. So we have to get in this idea that we vote with our dollars, you know, and that eating from place. So we support these farmers even if we pay more money for our milk, we pay more money for our meat. But on the other hand, we're not buying all this other stuff.  There's no food in there. There's no nutrition in there. Yes, maybe healthier food is more expensive. But one, it's at the expense of your investing in your health. And two, it might actually be cheaper depending on your grocery bill because you're not buying all this stuff. I actually pretty much, this is show and tell. I brought you my kitchen. This is what I eat and not much more and not even all of this. I've been predominantly mostly carnivore for the past three years. I've had Lyme disease, mold illness. Hi. Hi. Thank you all for coming tonight. Just been chronically ill, literally my entire life. I've never known what's like to be out of pain. Always had gut issues, always had so many issues. I started to play the fiddle, but I was just telling Rachel this, started to play the fiddle when I was younger, but I couldn't see to read music. My vision's fine. My eyesight's fine. But there's something messed up in my brain so I couldn't see, have trouble reading. So many issues and so many people today have issues and it's just normal. It's normal to be labeled with a diagnosis. It's normal to have pharmaceutical medication. It's normal to not feel okay. It's normal for our kids to be mental health disasters and be constipated or this or it's normal, but it's not and we shouldn't accept that that's the norm. And I didn't. And so it just sent me on a road of education, education, education. And I went all those places. I was on the macrobiotic diet for a long time, almost killed me, vegetarian. Did all the juicing, just one thing after another after another until I finally landed on meat. Why? Because, well, I don't know if y'all have heard of Dr. Anthony Chafee. He's an Australian neurosurgeon and carnivore guy. I love his YouTube videos and podcasts if you ever get a chance to listen to him.  But it took me a long time to accept that, but really it was the removal of everything except for meat products that finally started to restore my body enough to lower inflammation and heal. And I had a bunch of great notes and stuff, but I'm just winging it. So that kind of brought me where I am today as a nutritional therapist and Westinay Price chapter leader, which they have these chapters have started to go there all over the world. Basically just groups that come together to share information and education on traditional diets, food preparation to connect you with farmers, connect you with people like Melissa, connect you with your neighbors that are growing food the way food's meant to grow that's restoring the land. Because you know an animal, a cow that eats grass and then poops either in the barn or on the field, 80% of that nutrition plus is going back to the ground. Our soils are so depleted. Why? Because the cows are not living, growing and dying on the land. The land needs cows, it needs animals to thrive and to restore those nutrients. Industrialized farming today and I love farming and it took me a long time to ever say anything not totally positive about anything in agriculture because I love agriculture, farming is how I grew up. But industrialized farming, monocropping, you know they're stripping the soil by planting the same crops over and over and over. They're putting chemicalized fertilizer on there which is just killing the basically microbiome of the soil and depleting all the nutrients and then nothing can grow unless it's specialized chemicalized seeds done in their certain way. It's destroying our earth. So if you care about the environment, care about your health, this is what you'll do in a nutshell. So I'm just going to go over basically what a few things are and I've got some recipe handouts. This is going to be very informal. If I can just give you this and then just, there's a top, there's two pages there. And ask questions, interact. I'm sure a lot of you have been doing some of these things longer than I have. You've got skills to share, interject, say, this is how I do it, hi Jess. Or what about this? Or I have, I know nothing about a traditional food skills. What did you mean by that? So I know I'm doing all the talking right now and everyone's quiet, but please be interactive and speak up. So we'll start with the sauerkraut. And I've got a jug of sauerkraut here. How many of y'all have had homemade sauerkraut before? Yeah, pretty good, right? This is actually last year's. So it's maybe lost a slight amount of its crisp. But for being over a year old of homemade sauerkraut, this is just the most amazing probiotic. You don't need to go to the store to buy a probiotic. Don't need to go to the store to buy a prebiotic. It's right here. Sauerkraut is one of the best probiotics that actually gets through your digestive systems. Most probiotics are a waste of money because they just get killed in your stomach with your digestive juices before they can ever make a difference. That and the microbiome, as we studies and learn and we find that it's more and more important and crucial to our health. On the other hand, we don't really know anything about it. You can test for different strains, but we don't really understand it very well yet. But what we do know is looking back through history because it's like the smarter and more advanced our species becomes, the less healthy our species becomes. So maybe it's the best thing we can do is just look backwards. Well, always worked. Sauerkraut is amazing. So y'all can have a little taste here. I forgot my forks around at the end, if you want, we'll delve in. But until then, I thought I'd just demonstrate how to make it. Has anyone ever made sauerkraut before? Yeah. Is anyone interested in making sauerkraut? So this little cabbage came out of my garden. I picked a smaller one just because I didn't want to make like, oftentimes I'll just get a lot of sauerkraut and I've got like four pots going and one thing you can do. I do it all by hand with a knife. You can do this. What does everybody use? How do you call your processor? Food processor. The mandolin. The mandolin. Okay, knife, mandolin, food processor. I am the only one doing it the ridiculously slow way. But it's, I don't know, the way I've always done it. So I just cut, everybody see this, I usually just cut my cabbage in half. I use red because it grows better in my garden. So I've grown, I started out with green and then I, it was great and fine and then I added some red because it's pretty. And then suddenly like the Swedish, Swedish midge I think it is started to just destroy my green cabbage, but it never touched my red cabbage. So for the past three years I've just grown red cabbage and it's works. What color do you usually do? White, but I think, you know, the red cabbage, like we do in Germany, steaming it a little bit with vinegar and oh my God, that goes so good with this. Yeah, you're the German background so the cabbage queen right here, I'm just pretending to grow cabbage. She knows the cabbage. So I just slice it. I suppose a food processor would work so much better, but and I use this knife for everything like I'm not a professional cook or anything, but I feel like you, you learn skills and then basically all just plain boils down to what works for you, right? So here's my one knife that I pretty much use for everything. Works pretty well. And having a sharp knife. Yes, and this one holds its edge pretty well. Yes, yes. So tell me, how do you all make your, those of you who make sauerkraut, can you tell us how you do it? Okay, a little thinner, yep, because you use a mandolin. Just with your knife, okay, so a little bit thinner, all right, versus like chunks. I think it breaks down better. I think you're right, yeah. You don't have to work as hard, right? You don't have to work as hard when you cut it smaller, yeah, then what you do? Just add those as you're doing now, yeah, layer it with the, you know, carbon salt, sea salt, of course, you know, the dark horse sea salt. Like the hell-taped sea salt? You got it. Yeah.  Yep, juice sounds pretty good, yep, for good, it lets out the juice for the next, yeah. And how long does that take for that to happen, you say, about a week? It depends on your cabbage, okay, what we call in German, you can find it at the Poa, but it's called Spitzburg, it's like the pointy approach, and that is specific for sauerkraut, because it's, if you open a great cabbage, or a regular green cabbage, and you do a pointy cabbage, I can't even remember what it's called, yeah, it just comes to mind, Spitzburg, there's, you know, a different form of the cabbage leaves inside, they're a lot looser, not so dense, and so that makes a whole difference, if you're making it with those, it's with the cabbage, like they're more delicate, no, it's not that, no, that's totally different, it's got a pointy edge, but it's just not as to cones like our cabbage, exactly, it's not tender, it doesn't have the leaves so compact, okay, they're not so compact, exactly, and that makes them up, you know, really good, a lot better, yeah, okay, so sometimes try one of those, you can find some of the other things, yeah, no, I've never even knew that there was cabbage, like specific for sauerkraut, if you go to Europe where they know cabbage, exactly, and you know, you see acres and acres of that, and there's actually a festival just for that cabbage, you should be teaching his class, no, no, no, I do it rugged way, we all find a way that works, right, exactly, yeah, so I don't know if you saw, I don't really, I don't measure the salt, I just dumped it in, they say, I don't know, what do they say, like a tablespoon per head of cabbage or something, what do you all use, does anybody actually measure, you don't measure, no, by taste, yeah, yeah, and one time I did the cabbage with my sister in law, who's a very efficient person, and she used like a grinder, so I ground it really super, super fine, and then I just put this salt on, but I, I didn't have an eyeball frame, because I'd never done it that fine before, and it was way too salty, so it's like my eyeball frame was off, it's because the salt was brown too fine, so it's supposed to be coarse, because the cabbage will break off, break up the salt, and create the juice, so it's not your fault, it's salt was too fine, you can't handle it, you can't do it with fine salt, well this is kind of in the middle, yeah, Rachel, Marilyn, I have read a lot about cabbage, and it's a very lowly vegetable, but it has wonderful properties, especially for fighting cancer, can you tell us, making it into sauerkraut, does it enhance those qualities, can you speak to them? From what I understand, I don't know if it enhances them so much, because it's a, from my understanding, the biggest cancer fighting effect of cabbage is it's a cruciferous vegetable, and it's a, that really helps with, I think it's your phase two liver detoxification, so it really helps remove toxins from the body, binds to them, removes them very well, from my understanding that's like one of the best, and also the red cabbage has, I think, more antioxidants in it, and so you get those effects plus the probiotics, and basically cancer is, what's that word? I want to say microbiotic, but that's a wrong word, sorry, I lost it, basically your body's all out of balance, who's got that word, it starts with an M, I lost it, yes, cancer is basically a metabolic disease, and so the base, the beginning of metabolic disease is blood sugar imbalance and inflammation, and so if you have, and the basic of that is an imbalanced microbiome, and so the bad bugs basically, or even the good bugs, like we all have Candida in our body, we all have H. pylori in our body, but it's the imbalance of those that leads to illness. Hi, Milly is our official greeter, and so with cabbage, if you are detoxing, so you're removing those toxins that come into our contact with our bodies every day, binding them through the digestive system and eliminating, if you're adding the probiotic benefit of the cabbage, then you're balancing out the good bacteria versus the negative, so therefore you're lowering inflammation, I think that's a very rudimentary answer, there's probably a whole lot more to it. Do you know anything about the, I'm just going to throw this out, vitamin C, is there vitamin C in cabbage? Because I know that that's part of some kind of cancer fighting ideas, and that kind of stuff. There's a lot on vitamin C, I know that, there's like a whole book about it, I read one time, but it was years ago, I don't remember much about it, but yeah, vitamin C, oh there's so much to vitamin C, I don't know the vitamin C content of cabbage, does anybody, I wouldn't be surprised if there is maybe some, because there's vitamin C, I think in basically all. The internet says that it is rich in vitamin C, fiber, and vitamin K. See there, that's what we need, love Google, love Google. I want to know if 8.4 milligrams per week of vitamin C, wow, that's a lot, really, wow, you can't always trust cancer. You know, I feel like it's pretty good, I've literally been in doctor's offices while they googled it before, so I'm like, well shoot, they use it Google, I can do. So I don't know if y'all can see this, but I'm starting to be able to ring the juice out of it, isn't that cool? So if you do this long enough, you shouldn't have to actually add any brine to your cabbage, because it just has its own juices that work its way out.  I didn't cut the core out, I didn't cut enough for the bottom out, usually actually if you weren't watching, I'd probably throw all that in. It's fine, it breaks down, it does. There's the right way to do it, and then there's the way the rest of us do it, right? So then that's pretty juicy, I think I'm going to leave it. I don't know if, yeah, you can see it's really, and that didn't even take very long, and sometimes if you're doing a lot of cabbages, you know, I'll have maybe three or four pots going, and I'll salt them actually in layers, because that way the salt can get down through, and the salt will start pulling the water out of the cabbage, and then I'll just work them in kind of a circle, and just work it for a little while, and then work another one a little while, and it just kind of allows it to continue to break down. This jar right here is just over a year old, and this is the long, usually it's gone by now, but this is my last jar of sauerkraut from last year. At times I've eaten a lot of sauerkraut. Now since I've been on mostly carnivore diet, I don't. Sometimes I'll eat like the sauerkraut juices. Chickens love sauerkraut. My chickens want any cabbage, but they love sauerkraut. Go figures. So what's that? They know what's good for, right? Yeah. Going back to the cancer thing, it's really important to know that cancer does not like acidic, or it loves acidic in your system.  Yeah.  I've got a cucumber today. I'm like, okay, that's fine. That's the thing. No, no. It is. It is. I mean, we can do the same thing everybody's doing, and then we can be as sick as what everybody's doing. I'd rather not. Thank you very much. I feel like I was starting from the, like under the bottom anyways, because I think for a while sometimes you can get away with it. You can get away with eating whatever you want.  I'm good. But at some point in your life, you come to the realization that needs a little refinement, right? I started there at a very young age. It needed a little refinement. It just took me a long time to figure out what that looked like. You know, Katie and Ben, she had the same issue. Yeah. It's identical to what you just mentioned. You get up, don't you? I think a lot of people do. It's just, it's normal. Yeah, look at all this beautiful juice. Introduction to this West of Christ. No foundation that you've heard of. Yeah. Okay. So, sometimes if I don't do this enough because I'm lazy or I didn't cut my cabbage fine enough, and there's not enough juice, because you have to fully submerge the cabbage in the juice like that. This is a bit of a messy process. Sometimes I'll do this outdoors because it's kind of really nice and it's not, you know, the mess is outside. So you want that juice to fully have the cabbage submerged because otherwise you can get a little mold where the cabbage is not submerged under the juices. And I've done this. So this is right on the edge. I probably should have worked it just a little bit more. I might add just a little brine or I might just leave it like that. Right now I'm just going to leave it like that because it's mostly all submerged. And I started off, I'd take a cabbage leaf and just press it. Sorry, the sun's right there. How's this? Right here. Then you've got the sun. So I would use a cabbage leaf and press it down and leave it there. For one year I used a plastic bag full of water and then I went all anti-plastic, but that worked. Now I bought these little glass weights, which I absolutely love. I would love one of those fermentation crocs, but I haven't bought one and I haven't found one used and so I don't have one. But these are pretty cheap. You get them on Amazon and it holds the cabbage down perfectly. Yeah. I got a special big jar like that and the lid came with an air lock in the middle of it. Okay. So you put some water in there and the air can only go one way. Come out. Yeah. And I know a lot of people use those, like fermentation lids. I never have just, I don't know. I don't buy stuff. I don't buy stuff. I know. And this makes it so easy. But I mean, one is, though, that it's, isn't that kind of anaerobic? Yes, you want it. It keeps the water, the air out. You don't have the air. Okay. That's why it's an air lock. But you also have to allow the air to escape because otherwise the gases will build up. But I'm just thinking of those natural, so like the ceramic crocs don't seem to be particularly sealed in any way. If you look at those molds. Like this is not sealed, but it keeps it submerged. So you want the, like the material submerged. How does anyone else submerge their cabbage? A pet rock. A pet rock. Yes. That would be the same idea. I never thought of a pet rock. Of course. That's the thing. Anybody else have any other way to submerge their cabbage? I usually cover it because that makes the bugs out. And it allows it to ferment. You get all those natural wild yeasts around your kitchen in the cabbage. And then I set it on a saucer because it will leak. Yeah, I love it. And it's my cabbage. It's my, like, because sometimes your counters will be covered in your kitchen. There's a lot of potency going on. It does smell a little bit. So then that just sits on your shelf and you'll come through. And usually if it's really hot, then it will ferment faster, as you can imagine. If it's cool in your kitchen, it will ferment less time.  Before you build a fire, you know, your cabbage could take, I've left it on the shelf a month before, especially if you do it later in the fall, the kitchen's cold. So that's kind of it. There's nothing, there's no secondary phase. Like once you're done, okay, boom. Okay, great, done. And then I'll go back, I usually leave it for two weeks before I taste it. And then when it's, you know, softer and it just tastes good, then you put a cover on it, throw it in the fridge. That ended up being roughly, it's a couple. Sometimes it's two weeks, sometimes it's a month. Anybody have any other? A few weeks. Yeah, two weeks. Yeah. And I've done different variations. Oftentimes I'll just do cabbage like that. Sometimes I've added caraway seeds, fennel, cranberries, which looks like Christmas. That was really fun. You can do ginger, a little red pepper. I wrote some options down in there. And of course, you've got Google, so you can find other fun things and just experiment. Yeah. I did. I did a shredded beet and I think I put ginger in it too. And that was really good. And I did it with a green cabbage. I will have to find a white cabbage somewhere. That was really nice. Have you tried kimchi? Yes. I didn't make kimchi this past year because I just found like, I don't know, you go through cycles. So it's like you see something. So I made some for a while. I kind of make, I don't, I make my own. So I don't really add the fish sauce. I kind of do a Vermont garden variety. So it's just whatever I grow in my garden, napa cabbage, carrots. I just shredded carrots, leeks, things like that. What's the fundamental difference between sour kimchi? It's spicier. The cabbage and vegetables are different. I mean, it's traditionally Asian. It's Korean. It has Korean gochujang, chili paste in it. And saap anchovies, fish. It's remarkably good. It's got the same probiotic idea benefits. You'll find that almost all cultures have a semblance of fermented food, whether they're fermenting dairy, fermenting meat, fermenting vegetables. What's that? It preserves the food. Yes, it preserves it. But the other added benefit, it's remarkably good for your gut. In fact, probably most of you have heard of the gaps diet with Dr. Natasha Bigbride and also Becky Plotner has written the different gaps cookbooks. But she just came out with a new one all about babies and it's brilliant. But her recommendation is the first 10 days of the baby's life. You feed it breast milk, obviously, because that's the very best thing you can do. Granted, you can do it. I understand how everybody can. And you give the baby one drop of a fermented food, one drop in the morning and one drop in the evening, rotating for those first 10 days. And that sparks the baby's microbiome to be the most healthy building blocks from the very beginning. So like a drop of sauerkraut juice in the morning, a drop of not kimchi, because that would be too small for your gut. A drop of wheat gloss in the evening, a drop of, what's that, probiotic fermented tea? Kefir, kombucha. Kombucha, a drop of kombucha in the morning and a drop of, you know, something else in the evening for 10 days.  It's even more important if they were cesarean, you know, go through the birth cat. Cause you missed all that good inoculation. Yep. Yep. But we all can start anywhere, right where we're at, right? Best thing you can do, remove the toxic substances and load in all these good ones. So I've just made a beautiful mess here. Any other thoughts, questions, comments on sauerkraut? Yeah, this is going to sound pretty soon, but sauerkraut has never passed these lips. Ooh. Do you want to try some of my sauerkraut tonight, Rachel? Would you grace me? Are you going to leave a seven before that? I am. But any of you people have any idea of how to start? Oh, my good hot dog. Have a ruben. That's a really good question. My mother says not a hot dog. On a ruben. Do a ruben. Really good. On a ruben. Just beside grilled meat, just a little spoonful. Yeah, brother. Or you could try just a little. So nice. She's going to regret having made that addition. Here you go, Rachel. Go Rachel. Here you go. Here's the juice. You're on the spotlight now. It's just the juice of sauerkraut. Of sauerkraut. Give it a little cabbage juice, basically. It's all. It's all about it. It's all about it. Perspective. It's going to make your gut bugs sing happy songs. Oh, yeah. We're going to dance for joy. Okay, guys, down there. While I'm anticipating this, this lady mentioned about that we needed to keep our bodies acid rather than alkaline. And this is a local person. I'm sure most of you have heard of him, but he's no longer with us. But he wrote the book called Vermont Folk Medicine. And that's Dr. Jarvis. Brilliant. Yes. And honey, vinegar, apple cider vinegar and water. And order. So it's another approach to keeping your body on that acid side. I think she's so boring.  She's just distracting us. Just the water that that was just water from the cabbage. You didn't add water. No, no, no. Nope. And you can add like, I just use tap water. Everything you read says don't use tap water. But I think that's because, oh wait, so you did add water? No, I didn't. You didn't. But if I did not work the cabbage enough, then it wouldn't have produced enough juice to be able to fully submerge the cabbage in the liquid. So I would add a brine, which I usually will mix up like a tablespoon of salt and maybe a pint of water and just pop it off a little bit. You can do that. I wrote that in your notes. But if you work the cabbage enough, you shouldn't have to add any brine at all. But if you do have to add water, just don't add fluorine, fluoridated chlorine tap water. So you have like a refrigerator full of I kind of do. I thought about taking a picture of my fridge and literally bringing it in. You never process it then. No, it's on the back. Have you ever done that? Yeah. So you can it. Right. Can it. Okay. And then that. Because it's heated, would that like, could you cook it then? I don't know. I would imagine that would kill off some of the good bacteria if it's not raw any longer. I don't know. I mean, part of the interest to me is when I bought some sauerkraut at once, and it was like $7. I was like, how can this be $7 for a jar of cabbage, which is super cheap. So that kind of got me thinking in it. I'm not sure whether it said it was pasteurized, but it definitely had the, you know, sealed. Most of them are pasteurized, which is why you don't want to buy sauerkraut from the store because it's the bugs that have been killed. Okay. Yeah. The sauerkraut pro is taking that. Okay. Yeah. There's a lady at the Montenegro, on the top of your omicron, organic sauerkraut, and kimchi. Yep. And she doesn't pasteurize it. Yep. You can find local people who do it, and it's phenomenal. I don't know if I've had hers, but I've had somebody that makes it locally. I can't think of any. The fleck family firm makes it. Yeah. And it's delicious. Okay. Yeah. But I think, you know, you might get that air unlock when you open the jar because it's fermenting instead of fermenting. Yeah. That could be as well. Yeah. I'm really sorry about this, son. I need to get a curtain. If I thought about it before I would have, there are five more big people. We're sure we can play. Awesome. There's a bubby's brand, bubby's brand. Yeah. I think that's what I purchased. Yeah. Yeah. That was not the pasteurized. But it's always good to make your own. One thing, I don't, when I was a kid, I loved to cook and I made pie, so much pie. And then I stopped baking and I lost my joy of cooking. No more pie. All my brothers cried. No. Because there was no more pie. But I slowly found, like, reconnected with the joy of making things with my hands, slowly, methodically appreciating the fact that I grew this, you know, what it's going to do for my body. And I think there's therapy that we have lost in our kitchens from connecting with our foods, connecting with our environment, connecting with friends. I love to make food for people. I found my sister this magnetic, like bumper sticker type sticker. I gave it to her for Christmas. She said, I love people. I make them food. It's like, yes. I love people. I make them food because she does the same thing. She feeds the whole neighborhood. My mother, we grew up. There were always people in our house eating food. We kind of lost that today. One of these days, I'd love to have a potluck and everybody can just come and eat food, right? Isn't that so fun? But yeah. Should we move on from sauerkraut? All right. Okay. Sticking with the fermented theme. Oh, did she try it? Poor Rachel. I shouldn't have put her on the spot. I shouldn't have put her on the spot. Poor Rachel. Has anyone ever made vinegar before? Yes? Tell me about your vinegar making. Yeah. It's apple cider. So easy. Do you know what I made? This beautiful, gorgeous vinegar out of that y'all can try? Milkweed blossom.  It was, they were a ton of them, so I did not starve any monarch butterflies. No worries. There's this book that I got that I thought I was going to absolutely love. Homebrewed Vinegar. Anyone ever seen anything by this person? She makes a lot. She also has another one of fermented vegetables, which I love that one a lot. But this one, the reason why I didn't end up loving it is because she uses a lot of starters. So she uses like a starter yeast and her starter this and starter that. And I love to make vinegar from just wild things. So the wild, I guess you call it wild fermentation, which there's a book by that, but I don't buy every book I want to buy yet. So this I just filled a half gallon. I don't have, yeah, I guess just one of these. I just filled a half gallon jar, about two thirds full with milkweed blossoms. I didn't wash them. I kind of shook the bugs out of them crawling on my counter. They're beautiful. I just love milkweed blossoms. They're gorgeous. So I filled about two thirds full. I put in a cup of, I used maple sugar, but you could also use like organic cane sugar, raw cane sugar. And then I just left it on my counter and shook it up because the shaking it, I didn't do anything to submerge the flowers underneath the water. So they would have grown a little mold, which some mold on fermented things is not bad for you. I know on dairy, if your fur, if your mold is pink or orange, throw it away, that's bad. But overall, when you're fermenting things, a little mold doesn't hurt anybody. But I just shook it about three times a day. That kept all the bacteria moving and didn't get any mold. And after I didn't time it, I'm guessing maybe it's just under two weeks, but over a week somewhere in there, it tasted really good and fermented. It kind of got past its alcohol sugar process. And this gorgeous stuff was the result. I have about three more of these at home and it's so good. Yeah. Oh, I'm sorry. And then I submerged it with water. Yep. I filled it till like an inch from the top. Yep. Good question. And then I just let it sit. And then I just filtered out the flowers. And then this will just store like indefinitely just like this in a cupboard. And I love a little vinegar in my seltzer water. Yeah. It just gives it a little oop. Yeah. Love it. And my mother likes to make swichle. So she'll add a little maple syrup with vinegar, lemon, and water. Is that how you make it? Ginger. Ginger. Yep. A little vinegar. So I just think it's fun to play around with different vinegars. So y'all can try this one. You know, there's no fruit flies at my house, but I bring this up here and all of a sudden there's fruit flies. So this is a blackberry vinegar that I've kind of got going.  I filled the jar about two thirds full and then covered them with water. And then there's a little bit of smuts on top, but it's fine. And then to make it stronger, I emptied those blackberries out, squeezed them in a cheesecloth to get the juice out, gave that pulp to my chickens. And then I filled it again with about two thirds of freshly picked blackberries just to make the end result a little stronger. And I think it's almost getting there. It's all nice. You can look at this, but it's all nice and bubbly on top. It's beautiful. No sugar in this at all. Just the sugar in the berries and the wild yeast on the berries. And that's it. And it's a beautiful vinegar. And some people were like, what, why do you need so much vinegar? Because it's just, I find the more you find something that you like to make, the more you find uses for it. I don't really eat salad, but I just, I don't know. And sometimes you just take a little swig. I love insults or water. I think that's my big thing. And sometimes I'll put it in like on meats. You know, you get that, what's that fat, salt, acid, fat, heat? What was like the combination? Yeah, the chefs and are shaking their heads. Yeah. So you get that combination. So we have a little cups. Y'all can try this. These are some carrots that I have fermenting here. This lid is not on so it can kind of breathe. And I just did, I love these. I just do carrots.  I had some garlic scapes that I just kind of went to seed. So they've got those beautiful garlic pearls. And so I cut the outside off and threw those in and just water and salt. So I did like a brine and shook it up, stirred it really good. So the salt melted in dissolved. There we go. And then just topped them off. And there's a little glass lip on here. So that kind of keeps all the material under the liquid. And within one day it was all bubbling nicely. So I'll again leave that on the counter until I think it tastes right. And then I'll put it in the fridge. And another probiotic, beautiful veggie. So good. Is anybody fermenting vegetables? I'll go with all the crumble. Oh yeah, I did. Yeah, Jess. Well, I just had a question about the vinegar. Can it go too far? Like if you leave it too long, like if you leave the berries in there for like, and then if you forget to shake it, stuff in it. I'm going to say I don't have experience with that purse. Well, actually, yes, I did. I did leave something in too long. It got moldy on the top. Yeah. So like if you're not on top of the shaking. And then I threw that away. Yeah. Because I don't know. I think it seems like, and correct me if anyone has another opinion, most of those natural molds are pretty harmless. As long as they're not like dairy, orange or pink foams. Anybody else afraid of a little vegetable mold? We grew up and we cut that part off and mom ate that and then we ate the good part. Like mom's still here. I just had to contaminate the taste more than anything. Is like my kind of issue that like I had a really bad, I've had a, I've had so many failed fermentation experiments. And I think a lot of it for me is maybe I don't keep up with the like submerging or the shaking or this or that. Yeah. I think so because I've had, I've been doing this since I, well before I could drive experimenting with stuff and I've had a lot of fail. I just gave up on like wafer minted anything because that just never turned out well for me. And different things. And I don't know, you just find out what works. I've grown away, I threw away one batch of vinegar because it was too moldy. I wasn't sure it tastes, I didn't like the flavor. So I pitched it and it's nothing lost. It's water and material that you came by. It's just disheartening when it happens again and again. I know. You're looking forward to this problem. I think it's submerged and shook enough. The berries, I'm not shaking so much, but I press them down with a spoon every day. And that I think keeps too much mold colonization on the top. Does that sound good? Yeah. Okay. Does temperature affect it too? Probably. I just do room temperature. Room temperature? Yeah. And I only made vinegar this time of year.  Then it gets warm again. Right. That's my house. And that's what people had throughout history. That's what they had throughout history. It's not like it was a temperature controlled environment. Yeah. Good question. I just try to keep it submerged. Yeah. Go with that. Yeah. A couple of years ago, I had a garden, like a community garden. I grew tomatoes and someone gave me this flat. I had a whole world. It's a great time. The tomatoes, they grew up and I, you know, staked them and everything. Right. And they produce a lot of tomatoes. They were great. Yeah. They never ripened. I think never, never ripened. A few would just, would rot. I mean, it's like, wait a minute, I'm not going to let this go to waste. So I just picked them green and I fermented them. Why not? Yeah, they're fine. Like a salsa type or just, what do you use them? Just the salt. Okay. Yeah, just salt. And eat them that way. Yeah. I think that's brilliant. I'm ferment though, you know, turn it to pickled tomatoes. Okay. Love that. Nothing goes to waste. Right. Brilliant. My grandmother would have turned that into relish. Sweet hot dog relish. Yeah. All her green tomatoes. Yeah. Anything else on vinegar fermented vegetables? All right. Moving right along. Anyone enjoy kefir? Yes. So if you need a good milk source, table ranch, Melissa can hook you up. So I've been making kefir for quite a while. My favorite way to use it is I love to take the kefir grains and make sour cream. Anybody ever made sour cream out of kefir? It's my new like first love, favorite, most recent. You can have a taste of this as well. It's so sweet. You could put it on berries instead of whipped cream. It's amazing. Basically, I just got the milk. I think I most recent batch I did three, three a half gallons worth.  But I figure when I skim that off and I'm using it and then I'm fermenting the rest, it's still a win-win, I think. So I would, I'd skim the cream off and then just add the kefir grains and leave it on the counter until it turns nice and thick. And it's just, you'll have to try it. You're going to fall in love too. I don't know. I obtained some a long time ago. I don't remember. I meant to bring them tonight. I think I'll probably have a little bit I can give to somebody. Melissa has some for sale. Yeah. Melissa has a good amount for sale. They just keep regenerating. And so I obtained some from somebody years ago and you can freeze them, right? You can dehydrate them, though I've never done that. Or you can just keep making a lot of kefir. It piles up fast. So I've got some kefir cheese, soft cheese over here. Everyone can try. I should have left all this covered up. But I'll cover that back up now. So that's carrots and cucumbers that I grew and just some soft kefir cheese. It's like cream cheese and I just added salt and I'll tell you how to make that in a minute. Added salt, dill and a little red pepper. I hope I didn't get too heavy handed with red pepper. Yes, mom. So you know, we're all finding things that work for us. You plant your garden. You all plant gardens probably, right? And you think everything as you're flipping through the seed catalog or the rack at the story, like that's cool and that's cool and that's cool. And then you grow it all or you grow that some things that doesn't work out. And you just find yourself gravitating towards using or preserving some things more than others. So as years go by, you kind of hone and refine and just grow what works for you. I think the same thing with kitchen tools. This is my favorite bowl in the whole world. This silly plastic bowl that I use for everything, whether I'm picking beans or making kefir. So kefir, you want to use full fat raw milk, always, always, always full fat, always raw if you can find it. Around here we are so privileged by so many raw milk sources. I have a brother in Indiana and he's having a terrible time finding raw milk and he found a source like two hours away for like $25 a gallon or some crazy thing. So we're privileged that we have such access to raw milk. Yeah, yeah, or it can only be labeled cat food or something. Yeah, because what has helped us be alive and well for thousands of years is all of a sudden going to kill us. I mean, granted, you want to know where it comes from. I grew up milking cows as a kid. Bacteria can, you know, get in the milk. But if you know where it's coming from and your farmer does a really good clean job, then it's safe as could be, right, Melissa? Right. So you want to use just plastic glass wood. You don't want your metal to come in contact with your kefir. Does anyone know why? I don't either, but something changes it. I don't know either. You could Google that one. So this is my fermentating cap. I always use organic cheesecloth. I think the more you can eliminate chemicals in your environment, only the better, right? We're going to such great lengths to input good food into our bodies. Why would we wear polyester and put non-organic cheesecloth anywhere near anything? I mean, we all do what we can. We make little stabs here, there, and everywhere. This is one of my little stabs, organic cheesecloth. So this kefir has been sitting on my counter for, I think, two days. I usually do two days. Does anybody else do a different length of time? How long do you ferment your kefir? 24 hours. Okay. And then, so I don't know why originally this was such a difficult concept for me. So that's why I wanted to bring it to show you. Because I just read about it, and for some reason it took me a little trial and error to figure out how to strain my kefir. So first of all, troubleshooting. This is just the beautiful cream on top. That's like, one time I went to Melissa's and I got a jar of milk, and the cream was literally down here, and I felt like it was Christmas. I did like a happy dance with my jar all the way to my car. Like, that's Christmas cream right there. So that's beautiful. Sometimes if you ferment, so one of the most common things is to ferment your kefir too long, so you'll get a greater separation of whey and solids. There's nothing wrong with that. Shake it back together. I have found that if you use milk that's a couple days old, you will have a stronger, like grassy flavor to the kefir. If you fermented longer, it will have also a stronger, little bit more sour flavor, but it's not bad. It's just a stronger flavor. If you don't like it, feed it to your chickens. After you shower, put it on your body, like probiotic body products are all the rage these days. Just use your kefir. It's the best for that microbiome, external, internal. So I just had a little smuts on my filter. I just have a plastic sieve that I have and then I just pour my kefir through. This has been sitting out at room temperatures for a couple hours now, so it's a little runnier. Yeah, sour milk. Attractive. And the quantities of, you haven't figured out I don't measure anything yet? So I just have kefir grains and some people's kefir grains really multiply. Does anyone make kefir and their grains really multiply? Okay, I don't make it very long and then if I ferment it, but I don't want to deal with it, I'll just put it in the fridge, which will really slow the fermentation process, or if I don't want to go get milk, or if I have too much kefir. I just might not strain it. I'll throw it in the fridge for a couple days and then I'll just do this, this exact process. I never split my kefir grains. I probably could give away some tonight. I have a baguette home I was bringing up for that purpose. I have found that when I make sour cream, my kefir grains multiply a lot faster for some reason. There's like more sugars in the cream or something, so they just multiply a lot faster. But this is my exact process. I just go round and round and I never change it. Yeah, I noticed when I put it outside in the sunshine, it seems to ferment faster, so I don't do that anymore. I'm sure there's more cream to it, but I haven't, mostly though, I just do like two days. So like Melissa does 24 hours. I do about 48. My house is about 70, so in 24 hours it's really thick. Okay, and that's usually, this is sometimes a little thicker than this, but I don't know, not always. I like it thick like that. So my favorite way to use kefir is I'll take three eggs, separate the yolks from the white, feed the white to my dog, and makes her coat really soft and shiny.  And then that's my eggnog. And I kind of cycle through, I'll have it every day for a few weeks and then take a break and have it again. But especially if I haven't had it for a while, I drink it and I feel like the light bulbs just turned on. Like whew, like my body needed that cholesterol, the choline, you know, the B vitamins that are just so rich in that egg yolk and, you know, mixed with the probiotics and the available calcium and vitamin D, vitamin K and kefir, that's like powerhouse right there. You want a protein shake? There's your protein shake. So here's my kefir grains right here. And I actually, maybe I can take some of these out and put them, you don't have anything. Yeah, I got all those little cups over and then I'll add this to somebody's and somebody can take some of this grains home. That will work. Melissa, do you, how much grains do you usually add to your kefir? Like a big tablespoon. Okay, so I have like that much left over. That's about half. So I just transport these back in here, which my jar is all still nice and noculated with kefir. I don't make yogurt because I think it's too much work. Does anybody make yogurt? Yeah, Laura makes yogurt. You make yogurt. Melissa makes yogurt. But you have to like have a temperature controlled thing. I don't have a thing. So I just make kefir, which it's got, yeah, that's a good idea. I would probably burn it. Yeah, so I just do kefir anyways. I just do kefir because it's like really good for you. You asked me all the mystery questions. What's it made out of? I don't know. So I just separated these. So it's probably enough for like two people. And what you do of the yogurt. So I don't know what key. Oh, she's good. You're going to tell us what are kefir grains? So basically we're all kitchen chemists that are doing amazing things. These are half gallon jars. Yep, half gallon jars. I got my little bit of kefir in there. Oh, you okay. I do a whole half gallon. I don't know why, except for I get my milk from Melissa and half gallon. And it's just it's like we streamline, right? I am the most streamlined cook. There is like no wasted effort stuff. I don't know. This is what I do. Yes, you must try it. It's going to be your new thing. Yeah. So then I just pour in the milk after I've shaken it. So the cream is all mixed back in. So there's my new kefir. And I just set that. There's my fermenting cap. And I just set that on the corner of my counter for two days. And it's literally as easy as that. Like Melissa said, it will sometimes be more thick. So I didn't really have to use my wooden spoon to kind of stir the kefir down through the sieve. Sometimes you do. But that's amazing. Any ideas, thoughts, comments on kefir? Okay, should we pass it around at this moment? No, tell me about that. Yes, I've read about that. Okay, versus like putting in a blender and blenderizing fruit into a smoothie or something. Yeah, ferment it. Okay. And then you would just leave this on your counter for another day. Yep. Okay. Okay, I like that. Does everybody want to try this right now? Okay, we'll see if. Yeah, you want to do that, Melissa? You're so great. Thank you. And you can add, like if this is too much, just sourness, you can add some maple syrup or a little maple syrup and vanilla. It's so good. I don't eat maple syrup. I make a lot of it, but don't tell my mother that I don't eat what I make. No, it's really good. The syrup's really good. Yes. Oh, that's brilliant. I took some of Laura's goat milk and made kefir out of it. And her girls don't really like the cow's milk kefir. They don't like this, but they really liked the, didn't they like the goat milk? Somehow it was sweeter. They liked it better. And if you're not in love with the taste, just think about it as an elixir shot. It's good for you. There's a little tingle in there, right? Tangy. Whoops, that's a good sized one. And I, I don't really drink this straight. Like I said, I add it with the egg yolks, which I think tempers it a little bit. And then the vanilla. Is this good? Okay. Thank you. Got a few more. Okay. Keep going. So how's that taste compared to kefir you may have made or had before? Is it delicious? You could only ferment it 24 hours instead of two days, and that would probably make it less tangy. Okay. And then what I do is I just pour it right back in the fresh milk jar. You can tell I don't like doing dishes, right? Wash anything. Yes? So I only take the cream off if I'm making the sour cream. So if I'm making the sour cream, I'll take the cream off. Otherwise, uh-huh. And then I'll just use the milk and I'll make kefir that. Yep, exactly. And if I want to make kefir cheese, I will actually set this in my sieve. This you can tell this is well used and loved because I use it until I can't really use it anymore. And this is slightly on the small side, but I can fit a whole batch of kefir in here and I'll set it over the sieve and then just tie up the corners and hang it over a bowl. And I have wooden shelf in my kitchen that's set on like those metal bracket shelf brackets, and I'll actually wedge the spoon through and then hang a coffee mug on the other end of the spoon with a rubber band. You can do anything from anything, right? That's the beauty of I'd love to see you're all kitchens and processes sometime. That's mine. And so the way just drips out. You can use that way for cooking. It will just enrich any baked things that you make. Put it in mashed potatoes, any other uses for whey. I haven't recently, but you could because that would work really well. Yeah, I typically feed it to my chickens because they love it. And I figure it's coming back in just eggs, so we're good, right? Yeah, so that's the kefir. This is the sour cream. It's kind of a little thick. Does everyone want to try a little shot? Okay, we'll try this next. Bring it. I think we can do this in shots. It might pour enough. Or I might have to spoon it. Here, I'm going to spoon it. Give everybody a spoon and pass it around. I'll get behind you real quick. Thanks. Thank you. Thank you. Very sorry to use the plastic. I did have ones I was bringing from home, but I forgot them. So what should I do? Pass this around? Just like this? Just one spoon and you can ladle? Do you think that'll work? Or do you want to use these smaller ones? All right, what's everybody think? Can you reuse your kefir cup so you want a little one? Because I can do little ones. All right, go to town. Would anyone like a spoon yourselves? No? You all are very environmentally conserving group. That will change your life. Put that on a baked potato. Put it on any of your vegetables. Just eat it. I eat it straight because I don't need a lot more than, I don't eat a lot of dairy, but a lot more dairy and meat. Yeah, great with berries. What were you going to say?  It's so good. It's so good. And then the kefir cheese, and you can do a lot more with it. This is just like a soft cheese. This would be like your ranch dip. You know, if you've got sour cream, and I just put some fresh dill and red pepper and salt, you could do garlic, you could do thyme, rosemary, any combination of anything in here. But you're welcome to try this if you like with vegetables as a little dip. Oops. Do we need some more cups? Thanks, Mom. And that's really nice. And then as far as other uses for kefir, Melissa actually, because she's a cheese maker, and she uses it, she's going to teach us all a cheese making class. I know no one can wait, but you actually use the kefir as a starter for your cheese. Yeah, which is brilliant, which is brilliant. But you can also use, make it like a cream cheese spread. And I find that the more you have something, the more you, what do you think? What do you think? You're never going to buy store-bought sour cream again, are you? Sour cream? I love that. Sour cream makes, it just elevates everything, right? It just elevates everything. Yes. Yes, I agree. Any thoughts, ideas, comments on kefir? Fermenting milk? Yep. And I have some, I don't know where they just went. I had some in a little cup, but the little cup disappeared. This is going from interesting to interesting. Do not know where the little cup went. Maybe we'll find it. We'll find it. Yeah, Melissa has key for grains. Yep, available. Let's see. So really, you cannot get, if you're concerned about gut health at all. And the thing with kefir is that the lactose, which is what a lot of people are sensitive to, is removed. It's all eaten up. So it's lactose free. Also, the A2, A2 milk is significantly more easy to digest and absorb, and it doesn't bother people that have dairy sensitivities. Also, eating kefir has been known to heal people from candida overgrowth. So you don't often know if you have candida, but if you have dry skin, if you have any type of psoriasis, eczema, dandruff, yeast infections, you've got candida overgrowth. Oftentimes, it goes with depression and inflammation as well. You've got candida overgrowth.  We are not all created equal. We are born with a bucket of a certain size and when your skits filled up, symptoms spill out. Sorry, it's what you got.  Yes, antibiotics are not your friend unless they're going to save your life. Yeah, yep, exactly, exactly. So antibiotics are in there too.  It will actually heal sometimes, heal a lactose or milk intolerance or allergy. Again, you always want to try these things in just a little bit, a teaspoonful for every day for a week to make sure you have no reaction. So don't take what I'm saying to the bank as medical advice. You always want to try, because I'm just nutritionist anyways, but you always want to try it and be smart about it.  It's like, we'll start small patch test, right? So that's all the fermentation things. Let's see. So bone broth is something else I wanted to go over. Bone broth is like the staple to life. What? There was a South African proverb, which I had written down because I thought it was so amazing, but a South American proverb, a good broth can resurrect the dead. Is that not amazing? A good broth can resurrect the dead. And back in the 12th century, broth was known as Jewish penicillin because they used it so much and cured people of so many things. If you're familiar with the gaps diet, which a lot of you are, broth stock is the foundation of that whole protocol. So there's a difference between broth and stock. Has anyone familiar heard those different terms? So bone broth is pretty much you look at my pot. You throw bones into a pot. This is my stock pot. These are turkey necks from last year's turkeys. If you, meat, grass-fed meat is expensive. Even bones for your stock are expensive. They're three dollars and up a pound sometimes.  They don't often save the necks and feet, right, Melissa? If you know some, they don't often save the necks and feet. So you can make friends with someone who raises and butchers, chickens, turkeys, and grab the necks and feet. They make the most gelatinous, amazing broth. Also, you can find different places that will bulk sell bones for a lesser price sometimes. The royal butcher, if you buy at least 30 pounds, I think they were two dollars a pound. But you had to buy more than 30 pounds, which is a good chunk in your freezer of space if you don't have it.  They still have a little meat on them in the freezer section. They're not always there, but that's not, I think Misty Knoll's Vermont grower. I don't think they're, I don't think they're just grass fed. They're probably pretty conventionally raised. I think they're pretty conventionally raised. But if it's meat stock or no meat stock conventionally raised or not, go buy the conventionally raised bird and have your meat stock. Because sometimes we try to be so healthy that we miss out on some really good opportunities because again, it's steps. It's where we are today and what are the little steps that I can go and take to do better, to make it better. So those are just a few really inexpensive ways to acquire really like the best body healing food. Yeah. Another good place for bones is the Roma Butcheri. Okay, I haven't tried their Roma Butcheri before. That's a good tip. Excellent. And check out your midweek. Go midweek. She was saying the Wednesday. Okay. Good tip. And then if you specifically ask her for something, she can help you out. They set it aside for you. Brilliant. Brilliant. Thank you. I have to get her out. Yeah. Good tips all around. Yeah. So there's a differentiation on your sheet there. Bone so meat stock is basically a hunk of meat or a hunk of bone which went on it. I have one in my fridge. I didn't bring it. These are just bones. They don't have the meat on them. So what you want is a hunk of bone with a hunk of meat connected to it because where the meat connects to the bone is the most nutrient filled. You have all of the, oh, what are those two connective tissue words? You've got the collagen. You've got the starts glycine that are the same building blocks in your own body. So we all, yeah, the collagen, the glycine that 90% of our nervous system is in our guts. Over 80% of our immune system is made in our guts. Everything from round up to the processed food that we eat, everything that's not raised like this is wrecking havoc on our guts. And that's why we have so much mental and emotional illness. We have inflammation. We're sick. And the number one good place to start is our guts. And we all can do that. We all can start there. So the best most healing thing you can do is meat stock. So you take your bone with meat attached to it. You throw it in a pot. You cover it with an inch, no more of water. You want to fit your bones puzzle pieces together so they're nice and tight in there with the meat on them. Throw about an inch of water over top, a tablespoon of salt, and then just cook it. And meat stock is not cooked very long. The reason is because bone broth has a lot more intense nutrients, which is wonderful. But if your gut isn't ready to handle that, if it's too permeated, too inflamed, the villi aren't healthy, that's actually going to bone broth is going to be aggravating to you. If you have histamine intolerance, then you're going to often get a reaction. So you're like, I'm drinking bone broth. Why am I reacting to this? Because bone broth is more intense to digest, even though it's extremely good for you. So you want to start with the meat stock if you're really trying to heal your body for at least well several months or a year. So start with that. And you can even just do meat stock and do like a meat stock fast for a day for a week. Do meat stock with just then eating that boiled meat. You can add a little bit of black pepper.  So you're not actually having the black pepper, but the properties in it will not only make your broth, your stock tastes better, but it will actually tell your body to start the digestion process. So I'll stop about the stock, unless you have questions, but it's brilliant. I eat a court or drink a court to a half a gallon a day because I have a lot to heal still, including a broken ankle. So it's just really good. But I am one of those people that if I eat bone broth, then I actually spark a histamine reaction, which is not fun.  This is good for me. Well, if it's not good for you, there's probably a reason. No, I'll put an inch. I'm sorry. I'll put an inch of water. Like I probably want a few more bones in this pot, but I'll cover cover my bones with an inch. Yep. And I actually often will leave like these are still partially frozen, but I'll soak them overnight, which I feel like just softens them up a little bit and then go ahead and boil them. And then oftentimes have you all ever seen like the grace gum that rises to the top? Some people think that's the bones cleaning themselves. I don't know. I just skim it off. And then so yeah, fish, you want to boil about an hour for stock fish. You want to boil about an hour chicken to you can even throw a whole chicken. That's like optimal.  You need one a little bigger than this and stainless steel is a lot. You don't want to be cooking an aluminum. Don't wreck your efforts with heavy metals. Um, and then beef is like up to four hours and then bigger bones. I'll actually cheat and do it again. Um, cause I'm thrifty, but a chicken bones. I'll usually boil once, sometimes twice the bigger bones. And if I don't want to do it that day, I'll just throw the whole pot in my freezer and make you can scoop out the bone marrow. That's like, that's like God's gift to man. It tastes a little funny. It's do you not do bone marrow? Okay. That was that was that was that's your food. When I was a little my grandmother, I was a really spoiled youngest grandchild and my grandmother, it's like tradition to give the honor to people the bone marrow. I love that. So what was your grandmother's background that that was the Pakistani Pakistani. Brilliant. Yeah. She was the favorite. Now she's the robust grandchild because you got all that bone marrow. It's brilliant. It's like one of the best foods you can eat. So good for you and so easily digestible. Um, to your gut. So that's stock. Any questions on stock? Yep. It's not exactly a question and I don't want to derail this too much, but a comment is that a barrier that I find with stock is like getting rid of the stuff afterwards and processing it. And then I'll have this situation where it goes rancid and it's just like an issue like the bones or or like I'll eat on the stove and I guess it's my own fault. But I think that that's a real barrier for me is like even afterwards, like we're having a chicken that's like you have to pick off. And I was just wondering what do people do with their bones? I have one creative thing I do. And that's like when the cook stove is going in the winter, I will burn the bones. But okay, what else do people do with their bones after I throw them off into the woods? Because I don't feed them to my dog. The cooked bones, they break up into shards and then it's not good for my dog. I want to, but I don't.  I put them in the garden beds and stuff. I just threw them around. What's everybody else doing with their bones? Compose piles. They eventually break down. Yep. Okay. Is that helpful? Yeah, I'm just curious because I think for me that's often like a like, yeah, I feel like oftentimes there's those mental blocks because I have had them too like, oh, making this, it's like an, I have to plan to be home all day. Yeah. Right. And I've used my Instapot, but I don't love that idea. I just want to use a heavy stainless steel pot and boil it down the best way possible. But I find that if I do it first thing in the morning, like if I get up at 530 and I'm not leaving the house till eight, well, I just boiled the first batch. And then I leave that on the stove all day, un-refrigerated. And then in the evening, it will be cooled off. When I get back home, I'll pour that off, add more water, and I can have another boil by bedtime. So I don't know. I think you find these routines eventually that work for you. And then if I don't want to boil it again, but I don't want to throw away my bones, I'll just put the whole pot in the freezer, or I'll just put them in a bag and put them in the freezer to use again. But I have a question because in the past, I've made, you know, bra stock and everything. And I've canned it in the pressure canner. Yes. But then I did talk to one person who was some like a sort of naturopath person and they were very much against pressure cookers. Because I think they thought that it raised the food like an unnatural temperature. But on the other hand, if you're roasting a chicken, it's like 450 degrees. Right. So I just didn't know if you had, you know, experiment with that. I read that too about, you know, the negative sides of pressure canning. I don't pressure can. It's just so convenient because then if I make a stock like that, you know, and but you can water bath can, it just takes longer. But not with the wheat, not with the wheat broth. It's supposedly, you know, not supposedly not good because it's a low acid product. So how did that's what they say? But how did our ancestors can meet for so many years with just water baths and no pressure can? Well, then they'll say, yeah, and then this whole family died of bottles. I mean, yeah, I know it's scare tactics. No, no, I'm well aware of that.  Oh, there's half a roast left. You just stick it in the oven, stick it in the oven, close the door and then come back and pull it out the next day. And it's fine. That's normal. We've gotten too heightened. Really, I think a lot of it and what I sometimes tell people that are like, but this blog said this, I'm like, bloggers are really awesome. I love Google bloggers are cool. But everybody has to have an answer for a problem for you for them to get traffic, which often means they have to inflate the problem in order to have the answer to get traffic.  Yeah, but then they had this lady from the FAO, which is like, right.  I was like, this is not possible. Like this is not, it's not, it doesn't combine with the way people actually live. I mean, Florence Nightingale Nightingale did amazing things back in the day by bringing sanitation to like India and the battlefields, right? So there is that, but then there's the common sense of did your Italian husband's family's meat killed them because they left it out. But there's this thing people say like, you can't, this can't be at less than 40 degrees for more than a half an hour. And you know, there's, this is programmed into a lot of the food preparation stuff. It is dirt is a baby second food. That's good. That's good. I think you have to figure out what you're comfortable with and go with that. And maybe if a friend comes along and says, well, I need my roast out all night and then eat it the next day and no one's done, then they can like, maybe sometimes change your comfort level. Basically, what's going to happen? I think you just have to be aware of the message and you're taking in, be conscious of your comfort level and rub shoulders with people that haven't died yet. Maybe that's the formula. Trust your nose. Yes. That's a very good one. I do that with bone broth or meat stock.   It's bad. So you throw it away. Thank you, Jess. Your nose, your eyes, like, so back to the pressure. Yeah, just the higher temperature. I don't know. I've read both. I don't, I don't, I mean, I've read the same. I don't, I don't know for a fact. I don't pressure can. I don't really can much at all. But I imagine if you've already heated up and cooked it, I don't know, what's anybody else think about pressure canning? Well, let's say you're the brother. Me too. That's all I do as well. And that's what we've always done, like my whole life, and we're all still here. And I rarely wash my cast iron pan too. Yeah, so, and I'll leave this out overnight cooling on the stove so that I'm putting away cool stalker broth into my fridge. So sorry, is this too late? Should we keep going? We're good. Okay. I knew this was a lot to cover, but I thought it would, you know, go a little quicker, but we're all good. What's to come is not much. So then the difference with bone broth. So bone broth is has a lot more collagen. It's a lot more gelatinous. So this you can tell is stock. It's a lot runnier. Partly it's room temperature, but this came out of the fridge like this. If this was bone broth, nice collagen rich bone broth, I wouldn't be able to do this. It'd be like Jell-O in there. Yeah. Yeah. And the more chicken feet you boil or calves heads or calves feet, the more gelatinous you're going to have. So that's amazing for your bones, your skin, your hair. There's really, there's more of a mineral and amino acid profile in bone broth than any other food you could eat. It's really just, it'll heal you if you can tolerate bone broth, it will heal you and keep you healthy and strong. There's some people that I know that just purposely, they're healthy, wealthy and wise, and they still purposely drink at least a cup of bone broth every day, just because. If you don't want to, I like to just drink it, sip it, especially in the winter time. The stock, I'm going back to stock, but you can do either or. You can add ginger.  Yeah. What did you say is the difference between the broth and the stock? Yep. So broth is predominantly bones boiled for at least 16 hours, up to 48 hours. And there's just a lot stronger mineral and amino acid density. There's a lot more collagen. It's a lot more gelatinous because it has the, the bones have broken down a lot and it's just so much more nutrients.   So the stock is really vegetables, so note the stock is meaty bones boiled for a shorter time. Oh, yeah. But you can add, you can add vegetables and herbs for flavoring. All right. So stock and broth is the same thing, really. There's two different lengths of time. Just a time. And stock is meaty bones, like bones with meat on them. And bone broth is, you can do meaty bones, but it's more just bones. Oh, okay. Yep. And then boil the longer time. I think if you went to like a culinary school, they probably would say broth is when it's not filtered and strained and like a stock is when they put it through all these filters that comes up perfectly clear. So I'm just talking traditionally. Right, right. Yeah. But I think they have a, they come in, they would have different from culinary. Definition for those of you. Sure. Yeah. Yeah. And you'll usually wait till the next day and it's a clear. Oh, so the, yeah. It's like almost the consomme, but yeah. Okay. There's nothing ever clear about mine. Which I think is a good thing. No, right. It's sort of like the, you know, the beer that's not filtered and some of those things. Yeah. You feel like there's good stuff in that. Yeah. I'm still going to fill to my syrup though. So one thing when I'm making stock, I like to add stuff to it.  So put bone broth in your mashed potatoes, put bone broth in your rice, put bone broth in your anything. Bone broth has a stronger flavor, especially if it's beef than stock does. So if you don't want that beefy flavor, make your cream of wheat with, with meat stock, whatever. Like you can get that added nutrients by cooking with your stock or broth, even if you don't just like soup. I don't like soup. So oftentimes I'll have what a deconstructed soup. So I'll have like, I'll drink my broth out of a coffee mug and then I'll eat the meat that I've picked out of the broth. Go figure. We're all different, right? If you like soup down the hatch. But again, you can be so creative to just bolster the nutrients in so many different ways easily.  Why haven't I always done this? Another thing is I'll add stuff to my bones when they're cooking. So this is chaga. I got this off a tree and I'll actually reuse these pieces. Like for months. I don't know how, anybody familiar with chaga, like how if you can reuse pieces, like we keep one of them in teacup and just let it go. Oh, that's brilliant. So you just add water. You just literally keep it in teacup. I love that. See, that's a great tip. Yeah. It's great for immune boosting, particularly. It helps cut down on bacteria, unfriendly growth in your body. What else? What else is supposed to be good cancer fire? Really good cancer fire. Really good for these patients. Something they recommend if you have a Lyme disease. Yes. Tastes like, uh, really nice. Oh, I never know what's that. Yeah. Maybe it's like, I don't find meat. But I like that. Tastes like what? Vanilla. Vanilla. Yeah. Brilliant. Brilliant. So I'll do that. I tucked these over in the corner. Does anybody know what these are? If I put a big sign that says, don't touch. These are nettles. These grow prolifically in my yard. I have this little idea that what you need grows around you. I first learned that from Steven Buehner. I don't know if you've heard of him. He wasn't a doctor, but he was like a bio something researcher that is basically the king of putting all the available Lyme disease research together. He loved plants. He loved the earth. And he had this idea that with the rise of Lyme disease came the rise of Japanese knotweed around here. And that's what is most prominent in addressing Lyme. So I always thought that was a neat idea. So I look around. So in one patch, I have a huge whole bunch of nettles. And then right here, I have a huge whole bunch of jewelweed, which if you're familiar with jewelweed has those pretty orange flowers.  And it takes the sting out like miraculously. So anyways, I figure I have a lot of this growing in my yard. I should probably eat it. And so you can cook it down like spinach. It's so tasty and good. Just don't touch it because it will sting you. So I always use gloves. It's beautiful. It's one of the first greens that comes out in the spring time. It's so much of it. It's good for your eyesight. I think it has a lot of vitamin A in it, right? It's a lot of minerals in it. Very good for tea. You can have nettle tea. You can dry it, make nettle tea.  So I'm like, how many properties can I combine in the same pot? Right? So I just throw the nettles in the pot in like the last half hour of cooking.  But when I, yeah, when you put, this doesn't have chaga in it. If you're familiar with chaga, this would be a beautiful dark, dark brown color. And the nettles make it a little bit darker too. So I actually didn't add anything to this because I forgot. But you can add, again, I usually always add peppercorns. It just tastes really good. You can add ginger. Makes a really nice sipping broth in the winter time. If you add ginger with a little maple syrup, that's even more delicious. It's just so tasty. And it's, it just boosts. It does. I was trying to think of a good word. It just makes you vigorous. It makes you feel alive.  Okay, broth is one of those. Steak? Yes. Yes. My keeper and egg yolks is one of those. She's like, just turn the lights on. You can add onions, carrots. I brought this just because I didn't want to cut it up and feed it to you because it's too big. I was like, dang, that's a big carrot. So garlic, onions, add anything to your broth and then use it in everything. If you take one thing away tonight, just start making broth all the time with everything and drink it. And then just one other thing is I think that we make the most beautiful nourishing food when we're surrounded by beautiful things. And so I love this little copper bowl that lives on my counter and holds my garlic and onions that I grew myself. Like, I love, I just love pretty things. You know, I keep my stuff that I use all the time in jars on the counter. Here's my peppercorns. Here's my chaga. So things don't always have to be tucked away. They can be out in pretty, you know, flowers on the, on the counter, a bowl of eggs, just something that makes you want to grab and use even if it's simple. Like you're, I brought this pound of meat just because it seemed like I couldn't show you the things to eat without showing you some local grass bed beef. And I did put some ideas for recipes because it doesn't have to be hard. I mean, I wasn't sure who was coming tonight. You all are pretty well versed. It seems like in all of this information, you know what to use, how to use it and where to find it. You could probably teach me a lot of things. Some people don't and it seems so hard and complicating. There's the other idea of false notion that we need variety in our diet. Who came up with that?  I don't know what it's good for, but you don't need variety.  And if you get tired of that, we'll take something new with it. I think there's also a social thing. It's almost like when I was growing up, to go to school, you would have to have a new outfit every day. Oh, God. Because you just wouldn't. Because you wouldn't just wear the same dress that you wore the day before. So I think that that kind of spills over into, well, we're going to have this on this day. It's part of this sort of family that you're supposed to orchestrate to have this big simple. Instead of just simply wear the same outfit that I wear the same, I'll wear the same thing all week actively. We grow up into what works for us, right? And clears out our headspace. How about fasting? Do you employ fasting at all? Do I personally? Yeah. Yeah.  So that's cool. I think fasting is very individual. I think when you're healing, it's incredibly healthy and beneficial for you. If for no other reason, we store a lot of toxins and sickness in our fat. And so fasting relieves your digestive system, gives it the best break to heal and repair. Your body will switch into using fat.  So you got to be careful of that. I think it'd be so good for you. Almost every culture has included some kind of fasting. So I think it'd be very good for you. But I also think it's very individualistic. Like if you are already malnourished, even if you're 50 pounds overweight, you can still be malnourished and you need those nutrients to rebuild your body. If you're trying to grow a little human, you need those nutrients to build your body. If you have way too much trouble with blood sugar, it might be best to go on like a healthier diet, a better diet to kind of address some of those blood sugar imbalances, and then try incorporate fasting. I think some people and some people are just different. I don't know if that's a helpful answer, but that's my perspective. I was just wondering what you thought of it. What's anybody else think about fasting? Oh, I just don't like to eat unless I'm hungry. There you go. Most people eat whether they're hungry or not. Yeah. And I just don't like to do that. So it's just like, hey, use your hunger as a guide. Yep. Yep. And they're usually not hungry. Like you say in the morning, you might not be hungry at all until noon. So you don't eat? Fine. Yeah. I'll cool with that.  Do all the digestion of your carrots and stuff. It's kind of almost pre digested. Yeah. So I might get people. I'd say the juice fast, that's a pretty heavy concentrated sugar hit. Oh, that's true. So I mean, some people, that might be a good thing for a little while, but I think maybe not for, I try, I can't handle that much sugar, but for some people, especially if you're eliminating a lot of things, maybe it can be helpful. But yeah, any other thoughts on fasting, nutrition, health, anything? Thank you. I feel like I should apologize. It was so long. I'm like, maybe I should have broken up some of these things. I guess I might want to sort of comment about a lot of these things because there's things that I've just, I've investigated a little bit here. Sure. But I've never really been able to take them on, maybe sort of like some of the things Jesse's saying, just logistically. Yep. Yep. To really getting to the rhythm that they require or just the shift of in perception and also you're surrounded by people who are just eating woman. Right. Right.  And so that's, that's just sort of a social, you know, struggle to some extent. Which is a beautiful thing. And I want to, like I always said, I want to do this more often so we can rub shoulders with people doing the same thing. We like, how do you do that? What they look like in your kitchen. That becomes the normal thing. This is our norm. And the other people are doing weird things. Yeah. We're not weird. We're like on target with nature and how we were created to be. Yeah. This is a beautiful thing. Is that Celtic sea salt or is that Redmond salt? Oh, this is Redmond. It's a little cheaper than Celtic. Yes. Thank you. So, you know, we've been told a lot of things. Don't eat salt is one of them, but table salt. Don't eat it. Don't eat table salt. They, um, deckstrokes in it. It's what? They add deckstrokes in it. Deckstrokes. Yeah. I really add deckstrokes to eat it like taking ingredient or something. I don't know. It's just sugar. It's sugar. But it's so refined. It only has like two minerals in it and it's legitimately not good for you. This has like 70 something minerals, trace minerals in it. This is really good for you. Eat more salt. Um, but some people refer to mineral salt. We need salt. We need salt. Desperately. Desperately. We're made up of salt. And what they've done a long time ago, I would say years ago, what they've done more salt or whatever, what they've done is take off all the good qualities of that stuff and get it to the masses and then sell them. And after you go to the doctor and say, oh, yeah, then you get this. What happens when you go to the doctor and you feel dehydrated and not good? It's a saline solution. Honey. Oh, yeah. Yeah. Yeah. Think about it. They tell you not to eat salt and then when you're really having a hard time to give you salt. You see all these young people drinking the Gatorade on the time. I mean, it's because you need those electrolytes. But they did, but they sell you. But you need these electrolytes. And that company actually makes an electrolyte. Yeah. Relight. Yeah. Relight. I think it's called. It has stevia in it. So there's no sugar in it. It's a nice mix of potassium. Well, I came across a guy who used this phrase, they steal the reel and sell you back the fake. I like that. And it's kind of like that. You can really see that. Yeah. Pharmakia. What is that? Look it up. Pharmakia. It's nothing more than selling you something that what you're saying nature is providing for us right there at the doorstep. And they've taken that away. I mean, that is a long time happening with Rockefeller way back in the 20s. Absolutely. When you took away the real naturopath, the homey opethene and naturopath that you have the earliest. They literally, even in the last few years, have done some of these people in because they're afraid of them speaking out. Yeah. It's so scary. You know, we have to literally do what we're doing. Underground. Did y'all turn off your phones before you came here? They're not listening, right? No, it's true. It's like, wake up, wake up and look backwards. What have we always done? What has kept us healthy? It's crazy to me always that like the things that are pushed are what are causing our health care crisis. And then we have a health care crisis. We can't pay for it. But the dietary recommendations are causing that. And it's sad, particularly for our children. I'm most sad for our children because they don't have a choice until they get to be so old. And then they have to figure out how to redo all the damage that we caused.  Well, of course, we don't want our kids to go hungry, but I remember over the summer, I lived near the pool, the rec center, they're handing out what they're handing out as lunchables. You know, so I mean, yes, it's great. Their kids are getting free food, but maybe a peanut butter sandwich would have been better. Bye, Jess. Thanks for coming. Take care. Bye. See you later. Sorry, so late. But yeah, if you all want to try the sauerkraut, try the cheese. Try this. There's little sample cups here. Do you want to try my beautiful vinegar?


ripe delicious lush nutritious we come in all shapes and sizes colors and shades raw or cooked sweet or bitter soft crunchy fragrant pungent all of us unique and special full of fiber vitamins and minerals history culture and traditions we don't just fill your plate we fill your stories and memories long and short slim and plum sometimes awkward or misshapen forgotten or neglected but never ever ugly whatever people say because we're what really makes you tick what makes your eyes sparkle and your smile dazzle we are fruits and vegetables simply beautiful


Good morning everybody, it's Monday. I did the unspeakable this weekend. And I'm gonna share it with you because I trust you to keep my secret. This weekend, I had Starbucks, a cup of coffee from Starbucks. And I liked it. It actually tasted like coffee. Just pulling into Tim's here now. I am seriously considering in the future possibly, I don't know, trying it again. It was kind of nice having coffee that tasted like coffee. Whereas at Tim's here, I always have to add an espresso shot into it just to make it taste a little bit like coffee. Because since Burger King bought it out, like on a corporate level, the coffee's been terrible. But we still keep coming because we love it, right? I don't know, habit? I don't know, maybe we're crazy.  That's it, thank you. The only problem is that Starbucks, the same coffee without the espresso shot, is 50 cents more. It's not too bad, right? But I'm in such a dilemma. I'm a loyal Tim Hortons man. Thank you. You too. I am a loyal Tim Hortons goer and a Canadian patron, which means I have to drink Tim Hortons, right? All right, I'm being overdramatic with this. I'm trying to be funny, but yeah, Starbucks. Okay, I'm taking you off the blacklist, all right? Your coffee's actually pretty good. Your coffee's actually pretty good. I can't believe I just said that out loud to all the people on the internet, but not bad, not bad. We'll see where the future takes us. For now, the future is taking us to our big truck. We got some truckin' to do today. You guys excited? I'm excited. No idea what's on the agenda yet.  Let's see what they got for us. Our first week's assignment. Bring this old Massey Ferguson somewhere. Got a tire down first. Got that, got an old mower attached to that. Bobcat back here. Man, a little excavator. I could use this load. I could use this at my property. Love to have that for a weekend. And then that for another weekend. We've been having fun. Got everything chained down. And it's pulled it out of its spot to pull it out of its spot here to do the straps over the tires and whatnot. There she is. I could really use those two, especially that one on the end. I don't know where they're going yet. They're told me to tie it down and then come get the paperwork. So it's all tied down. Gonna put four straps, two of each tire there, and one strap over the mower here to keep that on the ground. Probably a strap over that excavator bucket. Just keep that from bouncing. The truck's warmed up now. I'll let it rest for a bit. Get some peace and quiet. So you'll notice what I do is I make an X pattern from the front to the back, from the back to the front. X pattern with two straps. I don't know how far this load's gonna go. We might be taking this thing just around the corner. I might be taking it a few hours down the road. Find out once I get to the office and get the paperwork. For now, I'm tying it down as if this thing's going across the continent. There's no such thing as too much load-securement, too many straps. There is such a thing as not enough. Everybody's sort of got their own way of doing things around the general securement tactics. I don't know what I'm trying to say here. There are certain regulations that we have to follow, but within those regulations, everyone sort of has their own little style of doing it. I thought I was trying to say. We'll have to follow, but there are more than one way, there is more than one way to tie down your freight. A lot of the time, sometimes it's just straightforward, one way to do it. Like when you're hauling lumber, you just put a strap over it and tie it down. That's pretty much the only way you can do it. Unless you want to be crazy and throw chains over there, that's probably gonna dig into the lumber though. People might not be happy with that one. Don't want to damage the freight. It's kind of tricky sometimes, tying down freight without damaging it. That is part of the job. You can't just tie it down and say you're done, you did a good job. No. In order to say you did your job, you have to tie it down according to regulation safely so that it's not gonna fall off with also not damaging the freight itself. I think that's the hardest part sometimes. I've got two drops out there. The bobcat and the excavator are going to one place and the big tractor and the tires are going to the next. They're rushing today. Rushing along, we got the two back ones off. We've got the mini excavator and the mini bobcat off. These two are going to a separate place on the west side of the city. That's not the one we had, but they take these in, they fix them up, and then they sell them. So I think those two came from Ontario. I'm pretty sure this Massey Ferguson came from Ontario as well. I'll have to double check the paperwork, but yeah, it's quick. I gotta go all the way up to Arbrook today yet, so rush, rush today. No wasting time. I got them untied or unsecured, unloaded, and had all my load, my chains, my straps put away nicely in 15 minutes. Now it's time to go. Arbrooks I need to deliver there. I can go back towards, takes me back to the perimeter anyway. But then snow, and look at this, we still have some snow on the ground. It snowed yesterday on Sunday. I didn't make a video on Sunday. I don't make videos often on Sundays. Sometimes I do, but not every Sunday. It's usually the day that I just rest and relax. It's supposed to get pretty warm this week, so this will all be gone in a couple of days. Manitoba, all directions, except we get no hurricanes. And no earthquakes, so there's that. At least we don't get those. Locked the entire road, he parked right there. He just left it there for a while while he ran inside there. Why wouldn't you park like over here where you could at least get out of the traffic? Release the brakes first, my friend. There you go, you figured it out. Trying to pull his trailer without releasing the brakes. What are you doing? It's a couple more days of sense in my opinion though. Don't park your rig in the middle of the road and run inside somewhere. We're just sort of going with it, whatever. I'm going here, he's coming here too. Okay, see, I had no idea. I think the batteries were dead, that's why. It started just fine once they got power to it and they had to give a little bit of a kickstart and let it boost for a while. As soon as she was turning over again, she fired up a little faithful. You think it will, everything. Pretty good day today. One real problem we had the real snag was we couldn't start that big ol' tractor. But after that, I mean, it was just another pick up in the city. Good supper, we'll do it all again tomorrow. Chevy, oh, thank you. Look as he bows to me as I come in. Yes, kiss the hand of your king.  Yes, yes. And can you sit? No? Can you sit? Oh, the weasel, he's so good. Such a good boy. Hey, Weiner, Frank, you wanna go outside? Where's the little guys, where's the little guys, Chevy? Weiner, Frank, come, let's go outside. Come on. They weren't just here. He's ready, he's ready.  Come on, in the yard. Get him. Get him.  I don't like confrontation. I almost got rid of all the snow here already. You have a good day. What did you all do today? Lots of laundry and vacuuming and I bathed Weiner because he stunk, like an old man. Weiner had a bath. Then I had to bleach out the tub after. It was that bad? Well, when you bathe the dog, you should wash out the tub afterward. Weiner, you're dirty. Same one you use for humans. There he is. That's why he didn't wanna come out, he's embarrassed. Yeah. I'm not filthy, Weiner. He's pretty angry at me and he just slept all day. He was exhausted. It'd been a long time since he'd had a bath though. I think it'd been like over a year. I can't even remember last time I gave him a bath so it was time.


It's hurricane season. Prepare now by learning your evacuation zone, updating your disaster kit to include water, non-perishable food items, a flashlight with extra batteries, a radio and other important items. Pick up a 2018 hurricane preparedness guide at your public library and visit jacksready.com for more information. Keep your radio on 89.9, a designated emergency broadcaster for Northeast Florida for real-time updates.


Hello again everyone I'm Ray Gildow host of Lakeland Currents. Join me this week as I visit with the superintendent from the Brainard School District and we talk about all the new referendum initiatives going on in the Brainard Lakes area.


Some of my biggest mistakes some though not having financial intelligence in the beginning where I almost I closed Fubu down three times because I ran out of money I almost lost my home when I took a three a hundred thousand dollar mortgage on my home and then after I made money I went through ten million dollars and not even doing not even doing the whole Buying lavish things, you know just buying a couple things not knowing about taxes not knowing about compounding interest And not knowing about a couple things so my lack first biggest mistake was the lack of financial intelligence