Liquid IMO Vortex Brewer, IMO4 vs IMO5, No-Till Cover Crops

1:00 February 9th, 2025. Coming to you from beautiful Hila, Hawaii. We got a whole hour to discuss Korean natural farming. Any questions you have, fire them away in the chat on the YouTubes. And honoring Master Cho, his legacy, his things, bringing the forefront, making sure folks have an opportunity to learn, ask questions, meet with somebody who's experienced, and continue and share this practice around the world. All kinds of good folks tuning in. We got Stone Mason coming in from Indiana. Eyewitness coming in from Florida.

1:45 Cecily coming in from Western Australia. It's a global family. Glad you're here. So, before we get into any of that other stuff, let's start with a little bit of higher wisdom. Groscopic bit of higher wisdom. See where this sets us on a path. So today, today, today, is contemplation. By concentrating on the higher laws, you acquire the power that underlies them. In Chinese, the word quan can mean either contemplation or setting an example, depending on how it's pronounced.

2:35 This hexagram incorporates both meanings. For what it teaches us is to set an example for others through our own contemplation of proper principles. The fundamental fact of consciousness is that we take on the attributes and energy upon which we focus our attention. In studying and meditating on the I Ching, we are concentrating on the underlying principles that govern the universe. Through contemplation of the wisdom of such principles as independence, detachment, modesty, acceptance, and tolerance,

3:23 we begin to embody them in our own lives. Their power informs our actions, practices, and we begin to have great influence as a result. This hexagram comes to indicate that you need to make a self-correction and return to the contemplation of proper principles. By sacrificing the harsh judgments of your ego and asking the sage for guidance, you free yourself from hindering influences and increase your merit, and thereby your ability to have an influence. It is in the quiet contemplation of what is correct that we become detached from anxious emotions about the situation that faces us.

4:21 This detachment gives us the balance and calm to choose solutions which are in accordance with higher laws. In doing so, we gain the aid of the creative in everything we do, and others are drawn to this strength. Truly, we gain the ability to lead through contemplation of the principles of our own leader in the sage.

7:43 You know, and it's just like walking with him. You see the earth different. You see plants different. You see animals different. You see life differently. And his philosophy and everything that he was able to teach. You know. I was, I was talking with one of my friends there, Banchan. And she was like, you know, he disguised what he was teaching as farming. But really, it was like a spiritual thing that he was teaching you how to. Like. Just tune into life in these ways. And. You know, he would start, he would start teaching, you know, he's teaching a farming

8:21 class and he starts with like, you know, the power of God and like how, you know, there's, there's three heats and you know, and that the most important thing you need for your plants is, is airflow. And, and most farmers are like, what the hell? I thought he was going to teach us how to like maximize fertilizer and pump this. Like a lot of people sometimes get turned away from him, you know, because they're not ready to understand the fundamentals of like, can your plant breathe? You know, like, like, uh, David was sharing this story where he was talking about, um,

8:55 you know, he, master Joe went to this tomato greenhouse and he like walks into the greenhouse and then he just walks back and he's just like steps backwards out of it. And he's like, don't go in there. Like he says that to all of us. He's like, there's mad fungus. And the guy in the tomato farmer's like, yeah, I've been dealing with this fungus and spraying all this stuff. And he's like, um, they kind of just need airflow, bro. You know, like you're growing in this greenhouse and spraying all these chemicals, trying to, um, you know, fungicides, trying to, um, you know, heal your plants.

9:27 And it's like, uh, you know, have you, have you just tried airflow? You know, and then, you know, and, and there are so many stories of, of master Joe going someplace and he talks to some people and the people are like, he's like, look at the, you know, the people are all proud. Look at this. And he's like, your animals are sick. You know, and then like, and then he's telling people, you know, like, what do you like? He was talking about, um, this rancher up on the island and he was showing him stuff and he's like, my land's too acidic. And he's like, I can't afford to lime it.

9:59 And he's like, uh, go down to the ocean, get some seawater and spray it. And they're like, what the hell spray seawater? Like it's alkalizing. It's going to remineralize your land. It's going to bring it back. It's pretty much free. Besides the fact that you got to go down, drive to the coast, pump it into a truck and drive it up, you know, it's like, you're not having to mine anything or crush anything or do anything. Not having to spread a whole bunch of things. You're just grabbing seawater from the ocean, diluting it one to 30 and watering it out onto the land. You know, you can drench it.

10:30 You can do all kinds of things to get it out there. You can use a drone. You could, you could, uh, you know, you could walk around with a bucket and just dance while you did it. If you, you know, the deployment options are endless and, but people look at them like, this dude's crazy. And it's like, no, it's so simple. It's so simple. It's so simple. And then other people were reflecting on that. Like, you know, you're here. It's like the highest level of agricultural knowledge and people are like, it's too simple. It's too easy. Yeah. That's, that's, that's kind of the point. It's so simple.

11:00 It's so easy. You're just tapping into nature. You're just doing these things. It's not any, anyway. So it was just, um, you know, what a, what an interesting gathering. And, and the other, the other thing that is sort of hitting me, um, you know, as I'm there, we're there for a memorial and like our teacher is missing and, and, you know, we're gathering a lot of people in the world. And I'm going to go to the, um, I, I described it as a pivotal place. Um, and it really is, it really, that's where master show first came to the big island to do a five day teacher certification course in 2011.

11:44 Um, you know, we had been learning, I'd, I'd been to Korea once or twice, I think once. And a few people had been to Korea to see it happening there. And the movement had started to take root in the big island and, and, uh, you know, and spreading to a Wahoo and stuff. And it was starting to take root and he decided to call a, uh, you know, we had been practicing mainly from, um, Dr. Park and Kim Chang. And they, they knew the stuff. They knew it pretty well, but you know, not nearly as well as master Cho and him and his

12:17 daughter came in 2011, Ju Young, which I don't talk about Ju Young anymore cause she betrayed him. But anyway, long story, Korean drama, but, um, they were, but she's, she's pretty Akamai. Like, uh, she like knows what she's doing. Um, and they came to Makapala 2011 and let's see, let's see, while, while I'm, while I'm here doing this, let me see if I can talking about this and see if I have any photos from there. I guarantee I do. Um, see, I just, like, can I pull it up while I'm talking? But the idea is, you know, they came in 2011 and they did, um, did a course for us.

12:56 And, um, see, yeah, here's some, here's some photos. So let me pull this up. Some of the, over here. So, so here, here was the course, you know, this is 2011, um, going through and this is in the Makapala center. And sure enough, there's Lou Whitney. Let me, let me get my cursor. But Lou, Brada Lou was there, right? And, um, who else was there? You know, Ken Kuike, Nona, uh, is that Isis? Like Mike, Mike Hubble, huge, um, huge, uh, partner, uh, Brandon, uh, Brandon, I think, I don't know, Icon, a farm guy. I think his name is Brandon. I'm pretty sure.

13:41 Sorry if I misname you right now. I've seen this guy. Brandon Bellamue. I believe that's his name. You know, all these people here, here, 2011 doing, um, you know, pivotal things and learning. And let's say, yeah, I'm going to go ahead and see. Yeah. Okay. So let me just grab all these over here. Um, share these photos with you, but yeah, 2011, you know, here we are making, uh, you know, lactic acid bacteria. And this was the first like real hands-on course that we had done, you know, uh, Taika back here, you know, super instrumental people that have made, you know, anchored natural farming

14:25 so that you, you know, you may not even know these folks today. And here's Drew Young here and, uh, Jenny and, um, uh, uh, uh, upon a, uh, uh, anyway, you know, here and ginger, John, oh my gosh, the legendary ginger, John all here. And, you know, what is this? We're making calcium here. Um, you know, bubbling away and we learned all this hands-on stuff. This was the first thing. So, you know, um, yeah, I think this is what we're making egg yolk oil here. I forget this auntie's name. And this guy, I think his name was Brandon too. I'm pretty sure he's up Kohala side. Uh, good farmer up there.

15:04 Uh, Donna, man. Oh, this was, this was classic natural farming, but we, but this was the first, you know, five-day course that he did there and, uh, so much has happened. And then, you know, um, then again, uh, we, we were, we were back, you know, Makapala that, that was, you know, first natural farming kind of family gathering of everybody getting there. Uh, you know, getting together. I think it was 2016. No, cause he, you know, he, and he, and, you know, other, other places he came to, but, um, so, so many, is there a simple, ah, man, we're so busy doing, doing so many, uh, farming

15:57 things. It must've been 20. Oh yeah. Okay. Here. And then. Cool. Yeah. Here. Here. Yeah. Here. Here. Yeah. Here. Here. Yeah. Let me pull this one up. You know, here, here in that same room again, 20, 2017, you know, Master Cho came back back to teach an advanced natural farming training for us. Let me see here. Hang on one sec.

16:45 Let me, for you. Uh, but, uh, let me see. Let me see. I don't know if you guys are going to get volume, but anyway, you know, Master Cho coming, Makapala teaching us, you know, about the, uh, nutrient cycle. I, you guys can't hear it. It's not, his volume is not going to trigger the thing, but Kim Chang here translating for him. Makapala, you know, just so many things transpired at this location and just, you know, um, so,

17:33 so good, you know. Um, but any, the point, the point that I was going to get to, um, is that, you know, that training was in 2011 and a lot of the people that were there were like, you know, youthful folks. And now it's like, man, it's like, Chris and I are like the young people and I'm, I'm almost 40 and Chris is 40 plus, you know? And it's like, you know, most of the old people, it's like, yeah, here we are at a memorial for one guy, but it's like, who's next? And not, not, nothing against anybody that was there and all that stuff.

18:07 It's just like, oh my gosh, it's just like, like the mortality of the whole situation coming, you know? And, and Chris was telling me he was just at another memorial earlier that day. And then here we are. And then I was supposed to bring Dr. Park from, you know, Hilo side over there. Um, and he called me and he said, he's sick and he can't make it. And it's just like, you know, and, and we've already lost Kim Chang. And it's like, you know, some of the greats of natural farming are, um, you know, passing away in that mortality that, that, um, that, that, like, it's wild to see, you know, just,

18:50 um, definitely passing the torch, you know, and, and, and the, one of the main conversations there was, you know, how are we going to carry this forward? How are we going to continue to teach? And, you know, that's, that's by people that are like 75 plus talking about that, you know? And it's like, okay, you know, we need to, you know, that's, that's why every week I'm doing the office hours. That's why every week I'm glad you're tuning in. Um, you know, because this knowledge is going global. I, uh, I just got a message. I, I, I really don't use Facebook anymore.

19:22 I've tried to absolutely not use it at all because I just don't believe fundamentally in the platform, but I did just, um, plug in there. Cause I was wondering if Chris shared the photo of the gathering that we had, um, yesterday. Cause I, I was, I was wanting to share it with you. And, and I happened to get a message from somebody in Ireland asking like, Hey, you know, you're interested in doing a course here. And it's like, I am, but I'm not, I am because I think natural farming needs to spread. And like, yeah, the kuleana is like on my shoulders, right?

19:52 Like here, here I'm like, like one of the, you know, like I was going through the KNF certification website, trying to get that thing back in shape. And with all these things happening, you know, trying to, you know, Korean drama, you know, it's wild, uh, but to keep that thing going, because there's so many folks, um, wanting this knowledge, wanting to be part of this, wanting to have quality knowledge tapped from Master Cho through to you. Um, you know, and just watching his direct footage, you'll get good ideas, but, but, um,

20:22 but also having the hands on touch, taste, smell, you know, all the senses tuned in is, you know, so, so I do want to go over to, you know, to Ireland, to, to, you know, to the European theater, you know, area to, to, to talk, teach. But I also, I just want to stay here at my farm, man. Like, I, oh, traveling and going out. It's like, it's wild. I, you know, um, but, um, but yeah, you know, if I did make it out, then I can meet guys like Kristoff and making it over there and doing those things, you know, it could be a European thing and, you know, um, we did it right.

20:58 We, it would be cool, you know? And, and, but it's hard. It's like, it's like, we gotta, gotta come from my farm where I have everything set up to go to another place and try and make that place, you know, like a lot of hand waving stuff to try and make that place be the way that I need it to be to, to teach and to, to have like five days where it's like, we really need like 11 days, you know, and, and 11 days is so hard for farmers to, to make the time. Now if you're really farming, it's like, you know, it's, it's really hard to get that time. I know.

21:28 I mean, it's so hard for me to take time off my farm. Um, although, you know, it just take time off life to be there, but it, but it's worth it. Um, so I I'll think about it. I'll see, you know, see what, you know, maybe, you know, I mean, there is more pressure on me to be like the person teaching. Right. Um, uh, so we'll see, we'll see what ends up happening. I don't know. 30. Um, yeah. So anyway, I, I, you know, enough, enough talking about that, I guess, you know, I just, I, so much respect for master Cho, you know, and, uh, man, he, uh, what a good guy.

22:13 And, and so, so nice to share stories, you know, um, I think I've already gone through my grieving bit of it. Cause it wasn't that hard to grieve for master Cho because he's been in the old people's home for a while, you know, and I was sad for like the first week or so, two weeks. And yesterday I was really like dreading going to a memorial. Cause it's just like, oh, but then being there with the people, I felt like this happiness and yeah. Hey, thanks. Thanks for the, thanks for the super chats. They really make a difference. Appreciate it. And if, you know, if this helped you, thank you.

22:45 Um, thank you. Um, you know, so, but seeing, seeing the people, seeing, seeing the other folks that touched, you know, and here, here I am, you know, I was just like, what, like 20 years old, 21 years old when I first got into natural farming. And I had no idea what I was getting into and I had no idea how much profound impact this would make by like organizing master Cho to come here and bring people to Korea and work with Dr. Park and Jane and all the right people and David and everybody that made this whole thing happen. You know, I had no idea. Um, yeah. Um, yeah, yeah.

23:20 And I was talking to Chris and he said he was, he wasn't going to go to Ireland anymore because he trained enough people and they should be training people. But people, I think they always, you know, you need to touch up on your teachers every so often. Um, and even doing an advanced training with your teachers, you really need to do that. Um, so I, I don't know, you know, in Chris, Chris is on the Island for a few days. So I'm hoping, you know, mending, mending our relationship and, um, seeing, cause it, cause it really, it's on our shoulders.

23:51 Now I was looking at it and it's like, who's there were three people that were like trained well enough to be like, you know, take over master Cho's job. And it's, you know, it's, it's myself, Kim Chang and Chris and Kim Chang has passed. And so it's, um, and, you know, having, having an ability to be a good teacher and having teaching style and knowing how to convey things to folks and knowing how to teach at a precise level, uh, not everyone can do that. And so, you know, not many of us to, to be able to do that. Um, and you know, your mileage may vary.

24:26 Every teacher is going to teach it a little different and you're going to get different things. And, um, so anyway, all that weight, you know, kind of, kind of the, in summary, in summary, I'm like chat GPT here is that, you know, it's up to us. It's like passing this on is, is, you know, it's natural farming in a thrive. Is it going to die? Do we have this precision, you know, what have we lost? And, and another thing that I've been, you know, kind of reflecting and contemplating on is that as I'm going through trying to, uh, generate the AI to study master chose works

25:02 to train the AI, to be a question and answer from his scholarship is that he learned from dead people, uh, meaning that he was able to read their books and meet with their wives and go to their farms, but he never had direct teachers. He had three teachers in Japan and none of them were direct teachers. So, you know, talk about the spirit of natural farming that maybe, maybe in some weird, morbid way with master choke on this spirit will, will, you know, move into the next folks and move into us and, um, carry this light forward, even without him there to slap you on the back

25:41 or punch you in the stomach or, um, you know, yell, oh, you know, um, you know, um, you know, those things, you know, comes to me that, no, that's, I think that's, thank you. Uh, you know, um, yeah, yeah. We'll see, you know, we'll see what's up, you know, um, yeah. Uh, you know, Korean, nothing, nothing like Korean drama, man, in, in, in, in Korean natural farming, we should have, we should have named it something else, but, you know, um, oh, so, so, uh, let me, let me just, Hey, thank, thank you all for super chats. This is like epic.

26:28 I'm grateful. I'm grateful. In other news, I just, I want to, in other news today, peer and can a foundation is having our monthly meeting, uh, and Sue's has been working all week to get together, um, some great treasures and treats for y'all. Um, so if you're not a member of the peer K and F foundation, uh, now is a better time than ever to be because you can join our meeting today, two o'clock Hawaiian standard time, uh, and be part of the peer K and F foundation, our zoom, where we all get to talk. And it's not just me talking at you like the office hours where ask your questions here

27:02 now, but it's like, we all get to talk and I just get to be a person, not like a leader, you know, even though I'm, you know, running the foundation type of thing. I just, I just, you know, relax with other people and buddy, buddy versus like here, I'm like teaching and talking. And I feel like, you know, so if you got questions, ask them now here. That's what this session's for by the peer K and F foundation. I don't necessarily want to answer questions at the group meeting, but I will, but I don't like, that's why I do this. Um, yeah. And be a member. It's amazing. Yeah.

27:34 Real talk, real good things. It is, it is quite amazing. So pure K and F.org. You are E K and F.org and join there, do it. It's worth it. It's getting better every time. And so it's great people like stone Mason. You get to see his garden. It's amazing. So I also want to thank you guys last week, sharing your garden. And one thing more before I get into whatever else I'm going to get into today is I, I, so the past in, in the month of December, I was down at my neighbor's place, teaching them some natural farming and they, can you see that? I don't know. They made a vortex brewer.

28:17 So if you look to the side, the side at master chose on, there is a, that's their IMO collection. And so instead of teaching them how to make IMO three, four, you know, going, going up that way, I instead showed them how to make really good liquid IMO. And, um, so they're taking their seed IMO plus some other IMOs, mixing those in there, mixing with the other solutions and built a vortex brewer where they can make five gallons of really good microbial rich tea. And then they can dilute that further one to 10, one to 20, and then water that into

28:59 their fields or spray that on the plants themselves. And now they're getting IMOs. And I figured that was a better way to teach them as beginners, how to get the IMOs out there because there's so much, um, what do I want to say? Like meticulousness of making IMO three, four, those other like activated, propagated microbes. There's so much more that you can go wrong and you can make them bad versus you just get the seed IMO. It's not as good as the other IMOs, but it's better than making the other ones wrong. Um, and so I was like, look, and so they're doing it.

29:37 And so when I see this stuff and it's like, I teach people and then they go and they build their own brewer and now they're making the solutions and now they're doing these things. And also, I don't know if you can see in the background of that. I don't know if it just, yeah, but you see all their starts. I don't know. Can I, I can't really see this as I'm, but above the brewery, you see all those starts on those tables. They were having trouble with, um, uh, fungus and stuff eating their starts. And it's like, man, if it's eating your starts, you're like, and so, so subsequently they've

30:13 been putting lactic acid bacteria, the protectors, they put in, putting the microbes, they've been adding the different solutions. They've been making ferments from the kava plant, which is what they're growing is kava. So they're fermenting the kava and then feeding that back to the kava. So they're getting all these things. And so the month that it took me, you know, to teach with them, you know, twice a week, two, three hours, you know, for a month and they, I was able to get them. So I think they're doing it right now.

30:42 I, so, and I just, I just messaged them about doing a follow-up class going down just to like touch up if there's anything, you know, finish, finish sanding, anything they need to do. But, um, but anyway, so it's always good to see folks going out and doing it. And when you teach that, they're actually doing the things you teach versus they just come and learn and then they're, or like, you know, get entertained and then go home and just like keep doing what they're doing. It's like, no, these folks are actually incorporating the microbes. So it's pretty amazing to see, but I'm pumped on.

31:14 So yeah, be a member, join the Pure KNF Foundation. Um, yeah, um, yeah, making liquid IMO. I, there is a way to buy a video on my website, naturalfarminghawaii.net, where I actually talk about liquid IMO. So since I'm here, let me just go real quick here. Bring this up. So this is my personal website, um, that I've been running for years and it's gone through better iterations and worse iterations. Here, somewhere down here, you can see how to make a KNF Vortex brew.

32:01 I think I sell it for 12 bucks. I don't know. It's, it's information. It's knowledge. It's, it comes with a video and an explanation of what and how and why, you know, of going through different scenarios that I had of how I built the thing and then how I actually build the Vortex brewer, how it operates. And then mine, I think, I think I talk about the waterfall bit of it. I don't know. I haven't watched this video for a while, but it shows the Vortex brewer and I think it shows some other things and the type of pump that I use and everything and how I'm mixing it

32:33 and how I've built it and parts I'm using to do this. So you can, could, uh, for this build your own, uh, a little video on how to do that. So, um, you know, but also, you know, there's, you can probably find it open source out there as well, but if you check that out, you could see a little bit of the thing. So, um, yeah, so, um, okay. Well, anyway, with all that, um, you know, going through, you know, I, I always think that this session here, it's always good to take the second half of it and to go into doing, uh,

33:22 spending some time with Master Cho. Since, you know, last year we spent time with Young Song Cho, or, or me talking, talking, uh, poop about Young Song and his methods and his things. Love the guy, but, oh man, he ain't no Master Cho. So, um, let's call him Mr. Cho. Um, but, uh, oh, set an example. Should always talk good about, he's, he's a good guy. Thanks. But, uh, we are continuing this. We're at three hours and 16 minutes into this one here. Let's spend a little time with Master Cho. We were doing, so this is that we're getting into the animal seminar thing here, going through,

34:03 oh, you're not looking at what I'm looking for. So we were here in, uh, Gok Song at Mr. Lee's farm. Then we went through and, um, we went to Muzhu. Muzhu? We went to Muzhu here. I'm going to mute this. So we went to Muzhu, uh, in the chicken egg raising seminar. But the thing is about, you know, this, this seminar is about chicken. Um, yeah, he's a good guy. No, he is a good guy. I'm not, I'm not, I'm just saying he's not a Master Cho. All I'm saying. They have completely different styles. Everyone can respect that. No poops being thrown.

34:46 I'm just saying, like, his stuff is, like, more approachable for, anyway, I, you know, I, I got into that. So if you're interested in that, watch last year's office hours, um, and, uh, you'll find out. Oops, Cheryl, I swear. Um, I am, I'm trying to outline the difference and the reasons why you'd want to study Master Cho. Um, yeah, um, uh, yeah, the meeting, well, you can always watch the past meetings, too, if you remember. Um, so anyway, we moved on to Muzhu here in this, and, um, and then we were with Master Lee, and he was showing how to collect IMOs indoors with Master Cho,

35:26 and all, so many subtle details of the IMO process. And we went through that, um, in the past episode. And then, you know, here's us setting an IMO box into this thing that he collected, and there's various reasons for why he does that. And then we were looking at his innovative ways to turn IMO that he had, um, and, and the different textures of IMO and all this. So those are in past Office Hour episodes. Hopefully those will get easier to find in the future as I incorporate AI into it. Um, yeah, I gotta be good for something besides food.

36:01 And then we checked out his bacterial mineral water system, his oxygenation, and his, you know, his systems he has set up to make animal water. And then we got into a lecture here that he was starting to lecture us, um, in a session to teach us about the differences, how much more earthworms there are when you apply this. And just a little bit on Master Li is that he took, he was, he was, uh, Master Cho's number one disciple. Like, he knew natural farming as good as Master Cho, if not slightly better in a different way than Master Cho.

36:43 But like, the practical bits of it, he knew so well because he took this stuff and went to the Philippines and went to, uh, Zambia and went around the world and was teaching these things in the real world. So it's one thing to be, like, ideal to be like this and that and those things. It's another thing to get on the ground and to put it into practice. And Master Li was a master of putting it into practice. And so he's talking to us a little bit here about, I think he's in Africa or something, and he's talking a little bit about what he's doing. So let's, uh, we're at 316 right here.

37:22 We'll just pause that. Um, you know, so a little context of, you know, what it is. Dr. Park over here translating. We're in Muju after a day of seeing how he's doing things, setting some IMO boxes, seeing his operation. We're now in the meeting hall in Muju and learning about this. So, um, so. So one thing, uh, that has happened is there, you know, Dr. Park there mentioning IMO5. And there are these, you know, I've heard, you know, in, in the Philippines, they were like, IMO8, IMO9, all these things. And it's like, man, when you start numbering the IMOs and you go above IMO4,

38:09 it's into personal interpretation. And so I'd much rather talk about fermented mixed compost or bio as, as animal, animal, um, digested or animal flooring microbes, because you start calling that stuff five and six and seven and all these numbers. And it's like so confusing of what you're talking about. But what he's, what he's talking about here is the worms processing the IMOs. You put IMO, uh, foundation IMO out there, which is like, I went on Massachusetts, IMO4, but it's the soil foundation IMO. And then it brings in the earthworms and then they start to compost this in situ with your

38:53 mulch and everything in the ground. And it's making fermented mixed compost and or, you know, what he's going to call IMO5. But I find IMO5 as a super confusing, um, vocabulary because the numbering then starts to lose meaning after IMO4 and what the, you know, anyway, so. So the difference between IMO4 and this IMO5, which is fermented or IMO added chicken that's the IMO5, yeah. So if you use IMO5 here, they have a lot of heat, they have a lot of microorganisms, they

39:40 have a lot of microorganisms, they have a lot of action here. So they get a lot of soft soil development. So he's talking about adding, you know, so he, he'll, he'll go through a process here in the next little bit of video where he actually makes a compost, like fermented mixed compost, which he's calling IMO5, which is mixing manures into this. So you don't want to use this to build soil foundation because if you build soil foundation with a bunch of manure, it's not as good. You want to get the soil microbes to go out there, but he's using it in this case here.

40:11 And, um, it's so active because of the extra nutrients from the manure that it's actually avoiding frost. And I believe that this side over here has frost and that I can't really tell from the photo, but one side, he was actually available, able to avoid frost damage and make the ground so biologically active that it is avoiding, you know, you can keep your microbes active in much cooler temperature by feeding them and putting the right microbes and concentrating them onto your land. And so your, your land is able to stay that much more fertile and productive even through winter times.

40:45 Also good to see you, Cheryl. Thanks. Thanks for being here. Oh, you must have a lot of fertilizer to see this. So you must have a lot of extra fertilizer. I did not give any fertilizer. So they're thinking he did a bunch of fertilizer, but he's just using microbes, man. We must have a lot of compost, but I never give a compost. The reason why, what he said, because of fever or temperature elevation due to the fermentation fever, that's not the result. Not extra compost. Yeah. So you don't have to add as much stuff to the land when you get the microbes out there.

41:33 They're going to find the nutrients for you. It's pretty amazing. Yeah. So I demonstrated how to make IMO 1, 2, 3, 4, right? And so what you have to do, I have to think about it is that we have to learn how to make this IMO 4 more active actions or more function of the IMO 4. So make this down short. So instead of tilling, the microbes are doing the work. Makes sense. So I'm going to go to the next one. So I'm going to go to the next one. So I'm going to go to the next one. So I'm going to go to the next one. So I'm going to go to the next one. So I'm going to go to the next one.

42:04 So I'm going to go to the next one. So I'm going to go to the next one. So I'm going to go to the next one. So I'm going to go to the next one. So I'm going to go to the next one. So I'm going to go to the next one. So I'm going to go to the next one. So I'm going to go to the next one. So I'm going to go to the next one. So I'm going to go to the next one. So I'm going to go to the next one. So I'm going to go to the next one. So I'm going to go to the next one. So I'm going to go to the next one. So I'm going to go to the next one. So I'm going to go to the next one.

42:20 So I'm going to go to the next one. So I'm going to go to the next one. So I'm going to go to the next one. So I'm going to go to the next one. So I'm going to go to the next one. So I'm going to go to the next one. So I'm going to go to the next one. So I'm going to go to the next one. So I was using cover cropping with rye. Pretty amazing. So right. Okay, wait, so hang on. There's a question here. Did he apply the IMO 5 at the same rate as 4?

43:06 Did you make some limo from the 5? So just IMO 5, like fermented mixed compost, is not necessarily as good for building soil foundation, even though he's talking about it in that context. What it's what it's good for is feeding plants. Like once you're playing like you don't want to put it early because it's like feeding a baby. Like filet mignon like steaks and stuff. You need to feed it baby food like mushed up stuff that it can eat. And so you want you don't want to use like even though he's talking about there, you don't really want to use that as a soil foundation. You want to use IMO 4s.

43:43 Just get the microbes in there and let them go. Once your plants are starting to grow, then that you can use the fermented mixed compost or these later stages of IMO. And then you'll get even more bang for your buck. But so it's a little, you know, maybe contradictory of what he's saying versus what I'm saying. But this is like, you know, maybe he just did that. And I'm not sure exactly how he applied it. I know you could check this video here to see exactly. But usually you're sprinkling it out at like 1300 pounds per quarter acre, half acre.

44:16 I should even have these numbers in my mind of like what they really are. But I haven't written down of like what it is. But the reason I don't keep the numbers in my head is because it's just a light dusting that you put in the area you want it. And when you have that light dusting down, you know, you can calculate it volume or weight wise, but it's just a light dusting that you put over the area. And that gives the microbes enough, you know, inoculation plus the minerals and what they need. You know, knowing precisely the numbers isn't important. It's a light dusting.

44:46 It's like you can kind of clump it up, throw it around, but light dusting in the area you need. And I think it's about the same rate as IMO, you know, what he would put his foundation IMO. So I'm not entirely sure. You know, I hear I'm watching this as you're watching it as I was there. And it's like, you know, there are further clarifications, but continue. So people thought if you have this much light dusting, it's a different difference. It's different. So people thought if you have this much light, it's different. It's different.

45:17 So people thought if you have this much light, it's different. It's different. So people thought if you have this much light, it's different. It's different. It's different. So people thought if you have this much light, it's different. It's different. So people thought if you have this much light, it's different. So people thought if you have that much cover crop, is your crop going to grow good? Because people think that the cover crop stealing the nutrients. But I guarantee what he's doing is that rye is bringing in more sunlight, more microbial energy, more for the ground.

45:56 And it's going to be it's going to be better off. You're going to keep your ground more alive. So but most people think cover crops going to steal all the nutrients. It's like, no, it's going to magnify and multiply them. And it's going to be less weeding, less pesticide, less herbicides, all those things. They're keeping a living cover crop. And he can come in really easily with a weed whacker or a scythe and just chop and drop that rye down. And now you have dual purpose of it. Guaranteed. That's probably what he's going to say here. And yeah, so. Yeah, yeah.

46:32 So tailoring your IMOs in your later stages and making fermented mixed compost can really benefit you. And that's where you can make good things happen, especially if you have a bunch of plant material left over, make it into a fermented mixed compost. Anyway, listen in. I didn't say anything. I didn't answer anything. But I did harvest, live by little, make it took a little time. But I harvested everything. So normally the following year, you have to kill first.

47:17 And then after kill, you have to plant the chili pepper again. But the people, how can you do this without killing? How can you plant the seeds again, chili pepper again? So people, again, disbelievers, but here he is doing it. So people, again, disbelievers, but here he is doing it. So next week, after you go, I'm going to cut and then lay over. I'm not going to throw away. I'm going to cut and lay over. So then I plant one by one the chili pepper. Then you don't have to kill. So he's cover cropping in the off season. He's running rye and then he's just going to chop and drop it.

48:01 And when you leave the things long, instead of just shredding them to pieces and you're tilling them in, leave them on the surface, you're going to get even better microbial action without tilling. A lot of people will grow a cover crop and then they'll till it in. And it's just like, okay. Like, anyway, rolling crimping type thing, keeping on the surface or siding it and dropping it in place. So that's pretty much the good way to do it. I think the new, I'm going to do it. I'm going to do it. I'm going to do it. I'm going to do it. I'm going to do it. I'm going to do it. I'm going to do it.

48:37 In Hawaii, because we have a hot weather, instead of the rye, we use the corn. Corn is fast as growth. So as a crop, cover crop, we plant this corn. So Master Cho, he talks about corn a lot and I've never really had that much success with corn. And he talks about success of corn growing, where I'm at the soil so acidic. And so maybe I need to do seawater. Maybe I need to do more of this, but I've never really had success with corn particularly. But I, you know, be worth it this year. Stu's going to give it a go and we'll see. But he always comes and talks about corn. I'm like, you know what?

49:16 You know what works well? Sugar cane. Sugar cane. It's just harder to remove. You know what works well? Bananas. Just harder to remove. Corn. It's never really been a Hawaii thing, but Master Cho always talks about the corn here. I mean, I, you know, in all my like, talking shit about whatever, it's like, you know, that's why every time he would come, he'd slap me. He's like, just fricking plant corn, man. Just had the faith. And I'm like, man, I tried the corn, man. It's like, you know, anyway, we'll see. We'll see. He says it's the fastest growing. It could be amazing.

49:46 Um, you know, it's just the tropics are interesting. Corn is such a heavy feeder in the way corn. I've never found corn to like, I know, I know the theory behind it, but to be good. I don't know. Maybe I just haven't done it right. Maybe, you know, I haven't clearly haven't reached Master Cho's level yet. That's for sure. Okay. And, um, UK gallons different than US gallons. Ah, yeah. I'm not sure about that. Ryegrass he's planting is the same type of ryegrass I'd plant for somebody's yard. Most likely. Looks like this ryegrass grows pretty tall and is, you can mow and it's, rye, rye is a great

50:32 thing to sow between crops and cover crops. Oh yeah. Calculating in liters. Yeah. There you go. App Calculate. Um, what grows best makes the great cover crop. Yes. So what grows easy makes the best cover crop. Trying to force your cover crop to grow as hard. Anyway. So what grows easy to do is to get a lot of people out there. So what grows easy to do is to get a lot of people out there. So what grows easy to do is to get a lot of people out there. So what grows easy to do is to get a lot of people out there. So what grows easy to do is to get a lot of people out there.

50:58 So what grows easy to do is to get a lot of people out there. So what grows easy to do is to get a lot of people out there. So what grows easy to do is to get a lot of people out there. So what grows easy to get a lot of people out there. So what grows easy to get a lot of people out there. So what grows easy to get a lot of people out there. So the agriculture technical center, the government officers, if you don't till, they will not grow well. So the egg people are telling him if he doesn't till it won't grow well. And you guys have some great comments here, you know, helping each other.

51:29 Yeah. Figuring it out. Everyone has their own cover cropping strategy and like, man, it, it, you know, cause I, cause I'm in the tropics, right? And I'm in completely different than most folks. I mean, like, I mean, there are folks in the tropics probably tuning into this, but, um, you'll have your own style and your own thing. It really kind of crops you grow or, or what's, you know, location dependent for you. Um, so I'm, I'm glad to see you guys, you folks teaching each other. And that's the whole reason to have research this year to share photos, to go through.

52:01 I'm really looking forward to doing that with you folks and sharing back because I seen Christoph's garden last week, you know, and, and now he's talking about putting in the three sisters and those things. Um, and, um, you know, it, it, it, it really is going to be cool showing, you know, what, what climate you're in, how you're doing things. It's like, this is good. But David, the, the officer does not know or does not remember. There is without killing, the live animals already made the effect already. So we don't need any extra killing. We just need more.

52:43 So what he's talking about is if he doesn't till the worms and the gophers and the whatever moles, voles, all the animals, the microbes do the tilling for you. Smart guy, bro. Smart guy. Smart guy, bro. Smart guy. So, um, I'm gonna show you again tomorrow. And, uh, our, the right field is tomorrow. And it's like the same thing again. So we actually go out to that chili pepper field. So if you continue to watch, um, you will see that out there. This is, uh, uh, 3, 4 days ago. This is three or four days ago. I took a picture.

53:25 This is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is. And this is his chicken operation.

53:31 This is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is

54:01 this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is, this is

54:31 for the, for the chat talking about, you know, growing corn in Lahaina Luna versus growing it here in Hilo, you know, Lahaina dry deserts like growing Kona side over here, you know, even, even in Hawaii, just climactically from area to area, different crops can thrive in different things, it's, it's always interesting. So figuring out, you know, just scattering, taking a ton of seeds and scatter them and find out what takes off and then use that as your cover crop, it's one way to do it, right? Propagate more of what naturally grows.

55:19 So the chickens he's showing here, one month old. Oh, and Master Cho's correcting him. So his, his feeders, if you're looking at the picture here, his feeders are this direction where they should be this direction. Uh, because then the chickens go out and they're going to their water over there and they have to go around the feeders versus if you put them this direction, they could walk between them much easier. And so, you know, it's, again, that's the psychology, it's the care, it's the attention that Master Cho would put towards his chickens.

56:02 Like, are your feeders blocking them from getting to their water from their home, from their, you know, their, their bedroom, their water. And, you know, it's, it's that type of stuff that Master Cho is so meticulous and particular about that makes his chicken raising that much better. So again, he should have had the, the feeders switch, switch the other way, man. Come on. So now he's showing some garlic, I think. So now he's showing two green onions next to each other.

57:06 One looks way healthier than the other and he's asking which one's the natural farming green onion. I guarantee it's the healthier one. Um, and worms, that always reminds me of Dumb and Dumber. We got worms! We got worms! We got worms! We got worms! We got worms! We got worms! We got worms! We got worms! We got worms! We got worms! We got worms! We got worms! We got worms! We got worms! We got worms! We got worms! We got worms! We got worms! We got worms! We got worms! We got worms! We got worms! We got worms! We got worms! We got worms! We got worms! We got worms! We got worms! We got worms!

57:46 We got worms! We got worms! We got worms! We got worms! We got worms! We got worms! We got worms! We got worms! We got worms! We got worms! We got worms! We got worms! We got worms! We got worms! We got worms! Yeah, who knows which one's natural? Can you guys see? Who do you think? The left or the right? Which one's natural? You gonna take his quiz? Um, I don't know. I, I, you know, I'm not even sure. The one on the right looks more emaciated and less roots. The one on the left looks like there's more roots and darker colors. So I can't really tell which one's natural.

58:22 Uh, one of them obviously is more healthy than the other. I don't know green onions as well, but I think the one on the left looks healthier. I don't know. I'm gonna take the one on the left to be the natural farmed one. What do you guys think? Left or right? Who wants the natural farmed one? Put it in there right now because I'm gonna keep playing the thing, which I, I don't know. I, I, you know, I can't really tell. I can zoom in for you guys. Let's see. Can you tell? Which one do you think's the natural one? You think the, the left, this one is the natural one? I, I don't know.

58:55 I mean, look at the roots. They, this one has better roots. It looks like. I don't know. It's hard to tell. I mean, some of the roots might've snapped off when they harvested it. This one looks darker. This one's lighter. This one has some like die off on it. I, I don't know. Which one do you think was the natural farmed one? Which one was the conventional? I don't know. It's a hard set. I, I, I just, I don't think I know green onions enough. And plus I'm also colorblind. So it's hard for me to tell, you know, I can tell this one's darker in color, but greens,

59:24 greens are like exceptionally hard for me to diagnose. Like, it's like, what's green? I'm like, I don't know. I don't think I see green or red or I don't know what I don't see because I, cause I'm colorblind. So I don't know what I think. The right looks stronger. Left looks straight. Okay. What do you think? Right or left? I don't know. This is a good quiz. We should do this more often. He's quizzing us. So I'm quizzing you. I don't know. I do not know. Right or the left. Let's see. Okay. You're going to answer answer. Otherwise I'm going to keep playing it. Put your answer. Be honest.

59:57 Oh, the one on the right. It's the natural farming. Oh, see. I, I, I, what, what's healthier about it? I don't know. I don't know. You know, this is the hard thing about comparisons to be like, this worked better than that. It's like, yeah, but what's the, you know, the flavor, the taste. You can't taste these things. taste. You can't taste these things. You can't see it. You can't see it. It's like pictures. I don't know. I don't know. Does it look healthier. Does it look healthier? It looks more emaciated to me, but, but the things like, you know, the flavor of the

1:00:24 It looks more emaciated to me, but, but the things like the top is thicker. Top is thicker. I don't know. What are you looking for in a green onion? What is a healthy green onion? You know, I always just chop them up and throw them in the sour cream. So I don't know. Were we right? This is the hardest thing. Maybe they're right. Not as healthy to see a darker green. I don't know. Okay. Right on. So you're saying the roots are stronger and thicker. These ones are strung out. Okay. Okay. So longer, but curly. Okay. So longer, but curly. Versus this one's thicker and straight.

1:01:00 So you're saying that's better. This one's better. This one's better. This one's better. This one's better. This one's better. This one's better. This one's better. This one's better. This one's better. This one's better. This one's better. This one's better. This one's better. This one's better. This one's better. This one's better. This one's better. This one's better. This one's better. This one's better. This one's better. This one's better. This one's better. This one's better. This one's better. This one's better. This one's better. This one's better. This one's better. This one's better.

1:01:31 This one's better. Because there's a chemical fertilizer. Here. That chemical fertilizer. This one's no chemical fertilizer. Oh. This one's better. This one's better. This one's better. Oh. This one's better. This one's better than you. This one's better than you. This one's better than you. Oh. But you're better than you. You're better than you. You're better than you. You're better than you. You're better than you. You're better than you. You're better than you. You're better than you. This one. I'll say even Professor Kim won't eat this one. So this one.

1:02:01 Someone's saying this one has a thinner stem. This one has a thicker stem. Nicer roots. Thicker stem. The leaves just look more emaciated though. I don't know. Again, I don't see green that well. And I don't know. Maybe, you know, are they harvested? They're sown the same time. Are they planted the same time? You know. But this is good. Like, this is the kind of stuff that when I go to these natural farming things, I really enjoy. Otherwise, I'm just looking at things and I'm like, it looks healthy. I don't know. But it's when you have somebody that's like knows what they're doing.

1:02:29 They can tell you and then you can learn to recognize health. Right? Yeah. I mean, there's so much more about this of like, which one? Which one do we think is like, I don't know. I mean, this one also looks bigger. I mean, you know, you'd always think the bigger is better, but sometimes bigger is not better. You know, bigger is not always healthier or whatever, you know. But yeah, I can see what he's saying. Straight roots that are reaching out more microbial thing. Looks, this one's all scrag trying to reach out, trying to get the chems.

1:02:57 You know, this one looks more like a crack addict, I guess. I'm just trying to like back engineer my reasoning now that I know the correct answer. Right? But this is the kind of thing of like recognizing me. Yeah. And variety might make a big difference too. Right? Are they the same variety? Are they the same thing? I mean, there's so many variables in them. How's it taste? I don't... It tastes like a PowerPoint presentation, both of them. So I don't know. Can't really tell. I don't know. I don't know. I don't know. I don't know. I don't know. I don't know. I don't know. I don't know.

1:03:42 I don't know. I don't know. I don't know. I don't know. I don't know. I don't know. I don't know. I don't know. I don't know. I don't know. I don't know. I don't know. I don't know. I don't know. I don't know. I don't know. I don't know. I don't know. I don't know. I don't know. You know, to be honest, I, you know, I just don't have that much experience with green onions or grown green onions. And then I don't do control studies where I do chemical stuff next to it. So I don't ever know what conventional stuff looks like. But now we are getting better together. Even I got fooled.

1:04:18 I wasn't really sure, to be honest. Like, I was like, I don't know, guys. I mean, I would. Initially, I thought this one. But the thing is, I was there. I was there, what, seven years ago at this lecture. And I still don't remember. Hahaha. Okay. So we'll finish this up a little bit of this green onion companion. Then I gotta go, because I get the meeting later. And I got a few things I gotta do on the farm. But we'll finish this up a little bit more. We'll get out of this green onion thing and just finish this bit up. All starts with the roots, baby. You need that strong roots.

1:05:01 You need that strong roots. You need that strong roots, baby. You need that strong roots. You need that strong roots. You need that strong roots. You need that strong roots. You need that strong roots. You need that strong roots. You need that strong roots. You need that strong roots. You need that strong roots. You need that strong roots. You need that strong roots. You need that strong roots. You need that strong roots. You need that strong roots. You need that strong roots. You need that strong roots. You need that strong roots. You need that strong roots. You need that strong roots.

1:05:26 It's all about those roots, man. The health comes from the roots. It's all about those roots, man. The health comes from the roots. It's all about those roots, man. The health comes from the roots. It's a very strong roots. If you're in the right direction, you can see it. So if this question ever comes up again, just be like, Oh, the one with better roots is the natural farmed one. Just default to that. Look at the roots. Don't look at the tops. Because the top... Oh, man. That was fooling me. Because this one looks more emaciated. I don't know. Like I said. Anyway.

1:05:52 We have to be the visionary for this strong root system. Making the soft soil. We have to be the visionary for that. So, and then also Cecily here saying, you know, looking at the sheen in real life, you'll be able to see a difference between the, natural farmed and the unnatural farmed one. And yeah. So seeing it in person, you'll probably get a better, you know, you can probably feel the good vibrations, man, coming off this one. So being there in person makes a big difference. It's hard to tell off a picture. Can't taste it. They both taste like PowerPol.

1:06:38 We need to make this green more efficient. We need to keep growing. Because the green is in the middle of the skin. It will grow. So it will be the green. Okay. So we're done. I'll write down the timestamp so we can start here. What? Gosh, things I have to do. Let's see what zoom out. Why are we so zoomed in? Because I was showing you that good roots. We're at 424. No, is it? No, that's the whole thing. We're at three. Okay. And so we'll resume here going on to what he's talking about next. That's pretty fun. That was a fun quiz. How many people got it right? I got it wrong. I wasn't,

1:07:20 to be honest, I wasn't even sure. I wasn't even sure. So, but anyway, I learned some good things today. Yeah. Hit that like button, John and Mark. Thanks. Thanks to you guys for being here. I appreciate you, you know, spreading natural farming again. You know, master chose remembrance like here. you know, every day he's up here over my shoulder, looking down, going to give me slaps for being like not able to identify the right plant. Oh my gosh. So, anyway, out here spreading the good message, keep doing the good work, doing what you do out there. Be good to everybody. What's up?

1:07:57 We got city in the house, We got a international crowd. So it's cool to see everybody still tuning in, still loving it. Spread the office hours, like, share, subscribe. If you've made it this long, you probably should join the Pure KNF Foundation. If you're not already a member, really, you're going to benefit and we'll see you later today. All those members out there. And otherwise, I'll be back next week. you know, as always long live the natural farmer. Love you guys. Aloha. I'm going to get out of here and do good things. So, yeah. Right on Chris. Bye. Bye. Bye. Bye. Bye. Bye. Bye. Bye.

1:08:40 Bye. Bye. Bye. Bye. Bye. Bye. Bye. Bye. Bye. Bye. Bye. Bye. Bye. Bye. Bye. Bye. Bye. Bye. Bye. Bye. Bye.