Good vs Bad Silage, Chick Die-Off Timing, Horsetail Silica
Drake answers a question on silica sources (horsetail is the go-to, worm castings also help in tea) and recaps a Farmers Union trip to Maui, including Kaipo's fire-resilient farm and a new job opening on the FAM program. He also announces a 40-week research project testing KNF solutions on struggling fruit trees growing in grass, since trees and grass want different bacteria-to-fungus ratios.
The bulk of the episode reviews a Pure KNF poultry training video at Master Lee's farm in Muju. Good silage smells mildly sour; bad silage smells like butyric acid, usually from a mouse hole letting rainwater in and turning the ferment aerobic. Master Lee walks through the math on corn stalk silage: a 1.8m by 1.8m plot across five Hawaiʻi harvests can yield about 800kg a year, enough to feed 400 chickens daily. Banana stalks and sugar cane ensile even better than corn.
Silage is packed in 10cm, 400g layers dusted with IMO and misted with LAB, then stepped on to force out air so it ferments anaerobically instead of aerobically. The lactobacillus drops the pH below 2.4, and it takes about two weeks to ensile. Once done, it stays static rather than improving with age. Bad batches show a white, actinomycete-type growth instead of the dark color of good LAB fermentation.
On chicken feed, Drake found that feeding chicks only brown rice for the first 14 days caused heavy die-off, while adding boiled, grated egg and bamboo gave chicks much more strength. Most deaths happen in the first three days, with further risk windows at seven days and 21 days; after that, chicks are usually strong. A 5 to 10 percent death rate is normal, and hatchery-sourced chicks often run around 10 percent. The episode ends with a look at Master Lee's feed room, including his IMO sifter and a greenhouse roof that lets through about 40 percent sunlight.
Questions answered
- 6:36 What's a good source of silica if you don't want to grow it as a crop? — Horsetail is the classic source; Drake shows photos of a thick, healthy horsetail patch from a friend's field.
- 16:16 Can KNF replace chemical fertilizer for fruit trees growing in mowed grass? — Drake is starting a 40-week research project testing this, since trees want different fungus-to-bacteria ratios than grass does.
- 19:52 What can be done for abandoned apple orchards on state land? — Document them with photos, spray KNF solutions, add microbes around the roots, and mulch with grass clippings to feed bacteria and fungus.
- 20:36 How do you tell good silage from bad silage? — Good silage smells mildly sour; bad silage smells like butyric acid, a rotten buttery smell.
- 23:40 What causes silage to go bad, like when a mouse makes a hole in the bag? — Water gets in through the hole and turns the ferment aerobic instead of anaerobic, ruining the batch.
- 26:22 How much corn silage can you grow to feed chickens? — Master Lee figures a 1.8m by 1.8m plot can yield about 800kg a year across five Hawaiʻi harvests, enough for 400 chickens daily, though Drake is skeptical of the math.
- 32:36 Can you make silage from something other than corn, like bananas or sugar cane? — Yes, bananas and sugar cane ensile even better than corn, though banana stalks are harder to chip.
- 34:02 Why do you have to step on and compress silage while packing it? — Stepping forces out air so the pile ferments anaerobically with lactobacillus instead of spoiling aerobically.
- 38:53 How long does silage take to be ready, and does it improve with age? — About two weeks to ensile, and after that it stays static rather than improving, since the low pH stops further biology.
- 55:26 What do you feed baby chicks to cut down on early die-off? — Boiled, grated egg and bamboo gave chicks much more strength than feeding only brown rice, which caused heavy losses.
- 56:43 When do chicks die most, and when are they in the clear? — Most deaths hit in the first three days, with more risk in the next seven days and the following 21 days; after that chicks are usually strong.
- 58:09 Is some chick mortality normal? — Yes, 5 to 10 percent die-off is normal, and hatchery-sourced chicks often run around 10 percent.
- 1:00:24 What equipment does Master Lee use to make his own feed? — Mixing machines and a sifter to pull rocks out of his IMO, plus a greenhouse roof that lets through about 40 percent sunlight.
KNF Office Hours is a free live Q&A every Sunday at 9 AM HST. Bring your question to pureknf.org/learn/questions or join live.
In this episode
- 0:00 Intro and I Ching reading
- 6:36 Silica question and horsetail
- 8:56 Maui Farmers Union trip, Kaipo's Farm
- 16:16 New 40-week fruit tree research project
- 18:25 Back to Master Lee's farm video
- 20:36 Good vs bad silage smell
- 23:40 Mouse holes, water, butyric acid
- 26:22 Corn stalk yield math for chickens
- 32:36 Banana and sugar cane silage
- 34:02 Stepping silage to remove air
- 38:53 How long silage takes, why it stays static
- 52:58 Chicken feed program results
- 55:26 Boiled egg and bamboo for chicks
- 56:43 Chick mortality timeline
- 58:09 Normal death rates, hatchery chicks
- 1:00:24 Master Lee's feed room and greenhouse
- 1:01:38 Wrap-up
Transcript
Auto-transcribed with Whisper. Click any timestamp to play from there.
1:01 Hey, good morning. Good day. Good time to be doing Korean natural farming. Welcome to the Korean natural farming podcast. You have a pure KNF foundation going over the works of Master Cho and reviewing the solutions that he's given to us and seeing how they affect our lives in good, better ways and sharing it with the community and people. Thanks for being here. We've got an hour to ask any questions you want and supporting the Korean natural farming community. And if we don't have any questions, we'll get to videos.
1:49 Master Cho, I think we're in Muju still. Cruising around Muju. Looking at that. So before we get into things and before we get going, let's, uh, let's get a little bit of higher wisdom and see what today brings us is the cauldron. You serve as an example to others by sacrificing your ego and accepting the guidance of a higher power. The hexagram ting concerns the nourishment and guidance one must have in order to fully succeed. While the culture around us often encourages us to take charge, to make aggressive demands
2:39 on life, the I Ching offers our wiser counsel. Here, we are encouraged to give up the incessant demands of the ego, to deepen our humility and acceptance, to listen carefully to the instructions of the sage. The image of the cauldron concerns your inner thoughts. Whatever you hold in the cauldron of your mind is the offering, is your offering to the higher power. The quality of assistance you can receive from the universe is governed by the quality of the, of your offering.
3:24 If you constantly endure, indulge in the concerns of the ego, fear, desires, strategies of control, harshness towards others, you repel the higher power and you block your own nourishment. If, on the other hand, you conscientiously let go of your resistance to life and hold quiet and correct thoughts, you become receptive to the creative and your continual nourishment is assured. Ting comes to suggest that the wisest thing you can do now is still your ego and conscientiously
4:16 enter into conversation with the sage. To influence others or to achieve a proper goal, follow the same path. Cultivating humility, acceptance, and acceptance. Curifying your inner thought, concentrating on that which is good and innocent and true, you summon the power of the creative and meet good fortune in the outer world. I think that's kind of appropriate, I guess, in the land of high vibes. Good vibes, man. Good vibes.
5:03 It's, uh, what you're putting out is what you're going to get back. Reflection coming right in. Doing what we need to do. Um, we got a lot of good folks here. What's up, Mark? Bro. Yeah. Been a while. Um, yeah. Happy Sunday to you. Christoph coming from Belgium. What's up, bro? Stoked to see your, uh, your research project going. We got Cecily from Western Australia. Hey, mate. Good morning, mate. Good morning. Um, and... Big Wes. What's up? What's up? Thomas. Hey, I got some...
5:48 I got a blurry video from you. It's always blurry. I found an Android. Wild. Goof. What's up, man? Oh, and is... Is it really May the 4th? May the 4th be with you? Ha ha. Oh. May the 5th. Oh, tomorrow's Cinco de Mayo. I think. Just means the 5th of May in Mexican. Spanish. You know? Yeah. Got Cheryl in the house. What's up? Um, Rainbow Possum Farm. We got Washington. Man, we're well represented today. So. Um. Speaking of horsetail. Let me just pull up a quick little thing here.
6:36 Um. Got a text from a friend. No. Why do I want to... I want to go to texts. Um. Yeah. Um. What is a good source of silica? But I don't want to grow it. I want to find... Feed worms. Always a good source of silica. Um. Let's see. Get this phone to work here properly. Um. Um. Um. Um. Let's see. So I got a message from my buddy Tyler. And he sent me some photos. Check this out.
7:22 Pull this up here. Nice and big. Look at all this. This is... See it? That's horsetail. I don't know if you can see it. But look at that patch. Of horsetail. Look how healthy that looks. Most likely... I'm going to cut that down. Make plant juice out of it. Do something like that. But that is just lush. Looking. And he also sent me a photo of his soils. IMO pile. Not sure if this is soil or IMO. But... Looking good. Regardless. Whatever it is. Good texture. Good uh... Good mycelia action. Doing good stuff. So... Silica.
8:08 Horsetail. Is a good thing. It grows. Probably where you're at. I bet it would grow up in Canada. It's pretty hardcore. Goof's already suggesting it. Cheryl's suggesting it. Horsetail. Everyone's suggesting it. There's lots of silica. Silica. You know what else has lots of silica? Is glass. But it's not available. Um... I mean you could just put glass in your yard. But I don't think that's going to work. A horsetail. Yeah. I don't think horsetail grows here in Hawaii. At least I haven't seen it. But uh... If I was in... Um... America. I would uh... I would grow that.
8:56 Um... Yeah. So... Yeah. Uh-huh. Yeah. Um... Put worm castings in the tea. Oh. Also. Also on this trip. I went over and I saw Vincent Mina. So I... Last week I wasn't here. Because I was on Maui. Um... And... That also... Hang on one sec. I gotta sneeze. Hang on one sec. Maybe I don't gotta sneeze. No I definitely do. You know when that stuff sneaks up on you. And you're like. Oh man. I think I gotta sneeze. And you're not sure.
9:42 Just kinda sneezes. Um... Let's see here. So... I went over and did some Farmers Union stuff. Let's see. I think I made the newsletter. Someone was telling me. Yeah. I made the newsletter. So let's see here. So it was pretty awesome. Um... Let's see. Oh... Can I pop this out? Let's see. Let's see. Yeah. I can pop this here. Okay. We'll put this here. This. So, um... So here. Farmers Union. 20... April 2025 newsletter. Um... We... Did...
10:27 Um... Rooted Aloha Fam Cohort. Welcomes 10 Molokai and Lanai students. For a transformative weekend. And man was that fun. We, uh... We went to Kaipo's Farm. Here. This is, uh... This here is Kaipo's Farm. And it is in, um... Mauka Lahaina. Um... Uh... And... Um... He's been transforming above... You know, Lahaina got all, um... Uh... Tragic... Burn, fire. But if it was all planted like Kaipo's place, which you can see it back here, the coconuts. It would just be so less susceptible to fire. So that's his whole mission. Is to regenerate this whole Ahupua behind here.
11:14 Put some forests up at the top. Bring the waters back across. And irrigate. And make this whole area lush. So that there is less chance of having fire. So, um... So it says, you know... Fam Cohort reached 10... Power of my stone... Oh, fam Cohort 10. Okay, so Cohort 10. It was... It's the 10th year they're running this thing. That's incredible. And, um... It was super fun to hang out with the Molokai and Lanai folks. Uh... Here's a group photo. So all these fine folks. Um... Folks from Maui. Folks from Lanai. Folks from Molokai. Uh... And... We... We...
12:00 We... We... And we also made it from... Honohonogras. So, um... Weeds that are naturally popping up. And we made some... Uh... Madadge pesticide from Wadilia. And, um... All these people. I figure... The best thing to teach them straight up is food. And then we talked about the workers. And we brought potatoes. And I was gonna do it. But... We had such fun on the farm tour. Cruising around and talking story. That... Uh... We didn't end up... Getting... Doing the workers hands on. Um... But it's always great. You know, I always start people with, um... Getting a food. You know, all these folks.
12:45 Hopefully they're gonna go home and realize they have all the fertilizer they need. And... That... They're gonna be empowered to grow. As... Apprentice farmers. Learning about farming. You gotta start with food, right? If you can't feed things, what else are you trying to do? Um... And so... Um... Yeah. So... And then we also learned about workers. So... If you're interested... Uh... You know, farmers union. Get in on that. You... I don't... Maybe you have to be in Maui County. I don't know. But there's videos. Hopefully they'll make the videos available. And then what else is going on?
13:23 Farmers union. Uh... State capital. They're doing stuff. Uh... Trying to advocate for... Um... You know, it's a... It's a... It's a... I won C5. So it's a... Legislative thing. Karen Reed. Oh my gosh. She's retiring. Oh, Karen. So awesome. So many good times with Karen. Backbone of the... Our conventions. You know it. Um... Yeah. She really is... Uh... Amazing. Not to see you go, Karen. But, you know. I know. You'll be around. It's probably not in the leadership. Because, man. Is it hard. Tell you what. Um... What else is going on? Uh... Yeah. A bunch of other junk.
14:09 Oh, they're hiring though. You want to work for the farmers union? Bruh. Right here. Um... They're seeking a fam program coordinator. I hope Sarah's not leaving. But... Um... Um... Oh, program coordinator. Okay. She's the program director. You'd be helping. That's good. And I would highly recommend this. If you are around Hawaii. Join in. 19 hours a week. Role. Content creation. Community engagement. Coordinating the immersive program. This is... Um... This is a cool thing. Fam is awesome. Sarah is awesome. And then let's see what I have. I don't know. Anyway.
14:54 If you're not a member of the farmers union, you should be. Even if you're not in Hawaii. Because, man. Is it a good thing. Um... Life funding. All kinds of... Look at how much good stuff's happening. All kinds of things. Too much. What's happening on Big Island? Variety showcase. Interesting. Oh. Someone was talking to me about this. It's like a seed thing. See? That's the only thing happening on Big Island. There's probably more happening. But yeah. Um... You know. Anyway. Uh... That's what I got up to last week. Doing the fam program. Teaching them about food, workers, all those good things.
15:26 If you don't know those things, learn. Learn you should. Uh... Watch the... Watch the video. I don't know if I'll be able to... Get the Zoom video out. Um... So... Okay. Ref grabs. You guys talking about silica. Those good things. Yeah. Um... Cool. Well... Uh... Other news. Uh... Starting my research project. Oh. I'm starting it today. I said I was going to start May 1st. It's the 4th. It's within the week. That's good. I'm starting my research project. Going to be doing a... 40 week. 40 weeks? 40 week project. Uh... To... Revive some fruit trees. Because they're kind of dead.
16:12 And they need some help. And so I'm going to see what KNF can do. Because it is a common scenario. Of what I have going. Where... Fruit trees, grain and grass. Trees want different bacterial... Fungus ratios than grass. Grass is really hard to grow trees in. Trees naturally want to grow on a forest. With other companions. And so... In a case where you have grass... Around your fruit trees. And you want to mow it. You want to keep it like... Orderly. Can you just use KNF... In that situation. To keep your plants thriving... Without using chemical fertilizers. And without using too much...
16:49 Solutions on them. So... That's what I'm going to experiment with. And see if I can bring some trees... That look pretty bad... Back to life. So hopefully next week... I'll have more updates on that. Because I've got to go take the photos. And do that earlier today. But then I decided that... I didn't want to do it this morning. So... Anyway... That's those things. So... Any other questions? We'll... We'll jump into this here. Get back to... Anyone... I think we're at... I think the last timestamp I have... Is 129. Oh... Last time we went into silage. That's why, right? I remember that.
17:28 Edited the Wikipedia. It's a... Idiots burn plastic. We are at... We are here... In Muju. Just a little review. This is Master Lee here. Here. Master Lee. Dr. Park. Our visor guy. I love visor guy. Japanese guy. Chinese guy. And Japanese... He... Himeno-san. Himeno-san. Yeah. All here... In Master Lee's farm. This is his house. So a church. And... We are going over there.
18:16 Is there a way to receive feedback on that project? That would be helpful. That's what we're going to do at the monthly meeting. So... That should be good. That is coming up next week, I reckon. Because this week is Sunday. Next week will be next Sunday. And second Sunday of the month is our monthly meeting. So we will have feedback on the projects at the monthly meeting. So... If you're not a member, join... Part of the research project. And... You know... Get into it. So... Let's see. We're at 129. Right about here. No. That's... We were already here. We went outside. We did some silage.
18:59 This was Master Cho talking to Joe about how to grow a leaf. So if you're growing a crop for leaf, this section of the video, this is the Pure K&F Basic Poultry Training 7 of 10. 20. I call it basic. It's like the most advanced thing you've ever seen in your life. But I call it basic because I was irritated with those guys. Yeah. It really is basic. What's the most advanced thing? The basics. You know... Only once you've mastered the basics are you even good at anything. So thinking you're going to learn more and do higher level stuff and you don't have the basics, then the heck is it? So...
19:37 The basics are the advanced. Kind of funny. That paradox. Um... There are some abandoned apple orchards on state land that can use a little attention over here. Yep. Document it. Take a picture. Take a picture of them and spray them. Bring them back to life. And put microbes around their roots. And bring them back to life. Um... Yeah. Mulching with grass clippings is highly bacterial, but still is going to be good for trees. The bacteria will then feed fungus. Cardboard also helps suppress weeds. Do those types of things. Um... Okay. So we were obviously further than this because we went here.
20:23 We watched them eating some popcorn. Master Cho sitting there gave us some wise sage advice. And then we went outside. And here we were looking at the silage. And I remember we were at the silage. Right? Don't think... I didn't write that on the timestamp. I guess I didn't. But, um... We were definitely outside doing this. So let's tune in. Let's see where we're at. I told you that there's too much moisture. Uh-huh. Uh-huh. Uh-huh. Uh-huh. Uh-huh. Uh-huh. Uh-huh. Uh-huh. Uh-huh. Uh-huh. Uh-huh. Uh-huh. Uh-huh. There's a hole. Uh-huh. There's a hole there. So we talked about it.
21:04 The good silage versus the bad silage. We read the Wikipedia. I thought it was super, uh, good lasting. So if you're not sure what silage was and you're wanting to learn about silage, last week's episode, or last week's, because last week I was at Maui. Um, but he's basically making these huge silage sacks. And, you know, my personal recommendation is to do something smaller than this. Because when you make a batch this big and then a mouse makes a hole in it, you've lost an entire huge batch. Versus if you just made a smaller batch of this, like a five-gallon bucket size, um,
21:46 then you're not going to lose the whole five-gallon bucket if a mouse makes a hole in it. Which it is probably more plastic bags, and it depends on how and what scale and how you're feeding. But opening this, taking the stuff out, closing it again, takes about two weeks for it to end sil, for the lactobacillus, and the IMOs, which we'll see how he makes it today. But, um, this silage went bad. And the smell was more like butric acid. Which, um, we should look up butric acid. Um, butric acid. Because, uh, you can buy butric acid, that's disgusting. Um.
22:31 Uh, it's, oh, it's, it's, so it's a buttery smell. Butter. Um. And it's made of primarily cho. In fact, it's made of entirely cho. Everything is made of cho. Oh, the funniness. Um. Butric acid. Um. Mm-hmm. Okay. Some French guy discovered it. He was like, this is, this is like butter. Uh. Claimed he found a substance responsible for the smell of butter. Okay. Anyway, but when you get a bunch of this stuff, I think it was this one? I don't know. We should look up the silage again. Anyway, there's something in there that makes it smell. It's, it's like, it just smells rotten.
23:17 Versus, it should smell a little sour. Um. Anyway, okay. Let's not get sidetracked on butric acid. Let's get back here. Um. Uh. So, you know, mouse, mouse. Uh. Uh. When they get cold, they open this one. And then they come inside. If it's a rain, I mean the snow, that's no problem. But if it's rain, the water goes in too much. Uh. So, uh. So, uh. Uh. So, uh. Uh. Uh. Uh. Uh. Uh. Uh. Uh. Uh. Uh. Uh.
24:02 Uh. Uh. Uh. Uh. Uh. Uh. Uh. Uh. Uh. Uh. Uh. Uh. Uh. Uh. Uh. Uh. Uh. Uh. Uh. Uh. Uh. Uh. Uh. Uh. Uh. Uh. Uh. Uh. Uh. Uh. Uh. Uh. So, apparently, the man one smells like alcohol. It's fermented alcohol. He probably don't want alcohol. He probably want it to be acidic. It smells like sweet. Uh. But we'll get to the smell. Okay. This is the result of the mouth.
24:47 Make a hole. There's water goes in. And make it that way. Okay. This is the bad. So, I think, is it a bad one? That's a good one? I don't know. We'll see. Wait, what did Joe say? Make a hole. There's water goes in. You can make it that way. This is the bad. Let's slow it down a little bit. It's going a little fast for me. The water goes in. The water goes in. They said there's no good or there's no good. The water goes in. You don't want to be in. You don't want to be in. You don't want to be in. You don't want to be in. You don't want to be in. You don't want to be in. You don't want to be in.
25:26 You don't want to be in. You don't want to be in. You don't want to be in. You don't want to be in. You don't want to be in. You don't want to be in. You don't want to be in. Your animals. That's what we talked about last week. People feeding bad silage to their animals. It's like, what are you doing, bro? Um. And then, what's Nathaniel saying here? Uh. Yeah, what Nathaniel's saying here. Uh. Chop the corn up in the cow peas in the chipper and they're in the milk stage right into a 55 gallon barrel and add LAB as they fill it up. Exactly the way to, um, make, make the silage.
26:05 And he's doing dent corn and cow peas. Um. Smart. Super smart. Uh. When you make it. The cut-out is on the side of the car. The car is on the side of the car. The car is on the side of the car. The car is on the side of the car. The car is on the side of the car. The car is on the side of the car. The car is on the side of the car. The car is on the side of the car. The car is on the side of the car. Now, since it's very hot, you have to use a machine to cut. So, we're going to, here we're going to be able to cut it. I can't show you this time, but it's a machine.
26:38 You can cut it very easily like this. And we basically looked at the machine. You can make like a reciprocating machete type thing to cut it. Or you can just run like a leaf shredder type of machine and run this stuff through. He's using like a leaf shredder. A wood chipper, not recommend for this kind of stuff. It's just, it's too fibrous and it'll get wrapped around the thing. But, uh, shredder type of thing, that's what you want. So, I think we went over this, right? He's going to talk about how you can grow all this corn in a small area and how much you can feed.
27:23 Um, so I think it was something like 10 acres to feed like. Yeah. Anyway. I think it's a little bit more. I think it's a little bit more. I think it's a little bit more. I think it's a little bit more. I think it's a little bit more. I think it's a little bit more. I think it's a little bit more. I think it's a little bit more. I think it's a little bit more. I think it's a little bit more. I think it's a little bit more. I think it's a little bit more. I think it's a little bit more. I think it's a little bit more. It's amazing to think you get four pounds from one stock.
28:11 Wild. Maybe that's over the year, though. 2 kilo. So total, 1 by 1.8 square meter, 1.8 by 1.8. They have 162 kilograms of this. You have five harvest in Hawaii a year. So one, the pound, which is 1.8, 1.8 annually, you can expect 800 kilograms. About 800 kilograms of this corn stock can be harvested.
28:56 That means enough for daily feed for 400 chicken. 400 chickens can eat that every day. I find it hard to believe. I don't know. I just can't grow that much corn in a small area and do this. It's like maybe there's something. Maybe I'm not very good of a farmer. Or maybe the math is wrong. In 1.8 square meters, if you're eating wheat, it can be used to be 80. So this is why when I came back from the chicken thing, I was like, I'm going to do chickens. And then I did the math and I was like, hmm, nah.
29:40 But the economies are changing and maybe chickens are starting to pencil because egg prices skyrocketing. Your money's getting way worthless, right? The whole world's inflating. All the money is worth less. Worthless. So chicken eggs always worth something. So this afternoon, after your lunch, we're going to add it to the cow's manure into this one.
30:31 And that's even better than this just regular one. Yeah, selling, you know, Hawaii, everything costs more to ship things in and everything. So if you can grow it, but then also the land is at a premium. So it's hard, it's hard, man, to make it work. I think, yeah, we do make money with chicken eggs. Yeah, it's cheaper to buy the food and feed them and sell the eggs than it is just to, you know, buy eggs ourselves. We have enough eggs. We eat eggs all the time. My wife ate like three this morning. So chickens, chickens usually do make sense math wise and economics wise.
31:15 Especially if you're, you know, you're doing it mainly for yourself instead of trying to make like thousands of dollars. I'm going to make it. I'm going to make it. I'm going to make it. I'm going to make it. I'm going to make it. I'm going to make it. I'm going to make it. I'm going to make it. I'm going to make it. I'm going to make it. I'm going to make it. I'm going to make it. I'm going to make it. I'm going to make it. I'm going to make it. I'm going to make it. I'm going to make it. I'm going to make it. I'm going to make it. I'm going to make it. I'm going to make it.
31:43 I'm going to make it. I'm going to make it. I'm going to make it. I'm going to make it. I'm going to make it. I'm going to make it. I'm going to make it. So first thing, you have to cut small pieces by the machine when you have the corn stock. So if you are doing your own chickens, then, or guinea fowl, you know, consider this. The growing silage corn, you know, bananas grow even better. You can, you can silage the bananas even better. Sugar cane is also another good thing here. And I, you know, the corn, I just never had that good luck with corn here. My soils are really old.
32:22 You know, it's like, man, but bananas grow like crazy. And, you know, we can ensile those. I guarantee you could get four kilos per whatever with a banana stock. That thing is heavy, full of water and pretty easy. Yeah. You can silage any, you can ensile anything. It's just, you know, it's like having lactobacillus take it over. Especially if you soak it in some plant juice after harvest and then chip it up. It's hard to chip banana things, but we did look at the banana chipper. You gotta get a hardcore big machine to chip bananas. I'm gonna provide the one-tone back size.
32:59 The corn pieces, corn stock pieces. 10cm. So, corn pieces, corn stock pieces. first, you have to cut the 10cm. So, first, you have to cut the first, you have to cut the and then you have to cut the and then you have to cut the and then you have to cut the and then you have to cut the and then you have to cut the and then you have to cut the and then you have to cut the and then you have to cut the and then you have to cut the and then you have to cut the the purpose is to get rid of the air. I've been ensiling bread. You know, just as a preservation method.
33:38 Ensiling, like we said, it increases the nutritional content. It does decrease... It doesn't increase the nutritional content. It increases the digestibility index. So, of the nutrition there, more of it is available to your animal even though it loses some nutrition in the ensiling process. Chickens can also be social. There's a big difference between you step or just let it go without stepping. So, you got to compress it down when you're making silage, right? You put it in, you smash it, you got to get the air out. If you leave the air in there, then it does, doesn't do anaerobic fermentation
34:17 and you need the anaerobic fermentation to happen. So, you have to step to get rid of the air. Otherwise, it will become anaerobic fermentation. Anaerobic. If you don't step, you have to get rid of it to have a normal air. It becomes aerobic. But anyway, Dr. Park tripping out on that. Um... I have curd's replaced butter. Yeah! Cool. You have spray after that. I'm pressed... I'm on number four.
35:03 400... I mean, 400 grams. 400 grams. Just about one... One handful. Okay, so the same thing again. 10 salamiro... 1... Start... 1... And then step around. So at one point, at Master Lee's farm, we made silage. I believe... The one where we made silage. Let me just see here real quick. I'll go to my channel... Right here. And then... Let me just search... Is it... Let me just see if there's any... Silage. Silage. Is there... Is there anything of us making it? I don't know.
35:48 We... I know I made it there. It might be in the other unreleased stuff. But... Basically, you're making like... A layer of your plant material. Then you just put a dusting of IMO. You make a layer of your plant material. Then you just put a layer of solid LAB. And or you can just mist the LAB on there. You make another layer and you just continue. Until you're at the top. So it's... You know... Material. IMO dusting. Material. LAB dusting. Material. IMO. You know... Just all the way up. Turtles all the way down. So you're putting... You're layering 10 centimeters 400 grams.
36:26 10 centimeters 400 grams. Again. Okay. Then you have to use the... You know the leftover... The rice bread. When you make this... You're layering. Then you spray on top of it. The rice bread. So... The rice bread. So... The rice bread. So... The rice bread. When you make this... The rice bread. When you make this... The rice bread. When you make this... The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. And stuff like that. Then you can repeat until the top. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread.
37:05 The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread.
37:42 The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread.
38:19 The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. The rice bread. Okay. Silage is. Silage is. Silage is pre-chewed food. I like that. Yeah. It's pre-digested. Pre-ready to go. Uh. How long is silage ready? Before it's ready to feed? It takes about two weeks to ensile. Um. Just. Yeah. I'm just gonna get it. I'm just gonna get it. I'm just gonna get it. I'm just gonna get it. I'm just gonna get it. I'm just gonna get it. I'm just gonna get it. I'm just gonna get it. I'm just gonna get it.
38:55 I'm just gonna get it. I'm just gonna get it. I'm just gonna get it. I'm just gonna get it. Okay. So this is primarily for the, uh, you know, feed for the chicken. So after chicken, eat this one and make this manure. And that's the excellent fertilizer. Okay. Uh, it doesn't necessarily get better at time with time. Once it's ensiled, uh, everything kind of, it's almost like a time capsule. Everything freezes. It's the lactobacillus that lowers the pH down to a, I think it's below 2.4 or something. It lowers the pH down. And then there's no oxygen. So nothing can grow.
39:38 So it basically makes it static in time that no other biology can break it down. Um, so it doesn't necessarily get better with time. Um, it's just, when it's ensiled, it's ensiled, then pretty much stays static at that point. As long as there's, um, good storage. After the lunch, you're gonna show how to make the feed. So, this is too much moisture, too much water.
40:27 So that becomes that shape. That's, uh, anaerobic. So there's a white color, uh, the microorganism. This one is, uh, not good microorganism like LAB. LAB is a good bacterium, but this was a bad bacterium. I think he's getting, um, actinomycines growing. And he's saying that's not good. That's not good. We can see the color in the inside. The color in the inside is a dark. The color in the inside is a dark. The good bacteria is a dark. The good bacteria is a dark. The good bacteria is a dark. The good bacteria is a dark. The good bacteria is a dark. The good bacteria is a dark.
41:07 The good bacteria is a dark. The good bacteria is a dark. The good bacteria is a dark. The good bacteria is a dark. The good bacteria is a dark. The good bacteria is a dark. The good bacteria is a dark. The good bacteria is a dark. The good bacteria is a dark. The good bacteria is a dark. The good bacteria is a dark. The good bacteria is a dark. The good bacteria is a dark. The good bacteria is a dark. The good bacteria is a dark. The good bacteria is a dark. The good bacteria is a dark. The good bacteria is a dark. The good bacteria is a dark. The good bacteria is a dark.
41:27 The good bacteria is a dark. The good bacteria is a dark. The good bacteria is a dark. The good bacteria is a dark. The good bacteria is a dark. The good bacteria is a dark. The good bacteria is a dark. The good bacteria is a dark. The good bacteria is a dark. The good bacteria is a dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark.
41:48 The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark.
42:10 The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark.
42:32 The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark.
42:54 The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark.
43:16 The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark.
43:38 The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark.
44:00 The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark.
44:22 The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark.
44:44 The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark.
45:06 The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark.
45:28 The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark.
45:50 The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark.
46:12 The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark.
46:34 The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark.
46:56 The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark.
47:18 The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark.
47:40 The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark.
48:02 The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark.
48:24 The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark.
48:46 The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark.
49:08 The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark.
49:30 The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark.
49:52 The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark.
50:14 The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark.
50:36 The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark.
50:58 The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark.
51:20 The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark.
51:42 The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark.
52:04 The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark.
52:26 The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark.
52:48 The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark. The good bacteria is dark.
53:10 The good bacteria is dark. We did chickens. We put a compost pile under there. I've done a lot of workshops with this guy. This guy is a legend, man. He really knows his stuff. And we did a lot of good ways to do it. Only one chicken die. Out of the 100. Here, just die more. Only the toughs survive. Yeah, you could use the same thing.
53:59 I don't know if the ducks would eat rice. They probably would. I bet you they would. And you can use the same thing. Extend their guts out. I bet you could use the same thing for ducks. Feed them egg. Feed them bamboo. Feed them these things. I bet you'd get tough ducks. Really tough ducks. I don't see why it would be different. You could do the same thing for quails. For guinea fowl. All kinds of stuff. Yeah. Just go for it. Distance. They get tired and they get stressed. So it has more item effect. They die more. If your chickens die, just blame it on the environment. Chicken, 100 days.
54:44 So the most high mortality, death rate, usually happen for three days. Baby coming here only eat this whole grain brown rice. That's the time they die more. That's the time they die more. That's the time they die more. That's the time they die more. That's the time they die more. That's the time they die more. That's the time they die more. That's the time they die more. That's the time they die more. That's the time they die more. That's the time they die more. That's the time they die more. That's the time they die more. That's the time they die more. That's the time they die more.
55:10 That's the time they die more. That's the time they die more. That's the time they die more. That's the time they die more. That's the time they die more. That's the time they die more. That's the time they die more. That's the time they die more. That's the time they die more. That's the time they die more. That's the time they die more. That's the time they die more. That's the time they die more. That's the time they die more. That's the time they die more. That's the time they die more. Yeah. They just. They keep their energy. They get so strong. At first I was like just rice.
55:32 And I fed them only rice for like the first 14 days. And I had a bunch of die off. It's the egg man. The egg. The boiled egg. Boiled grated egg. That gives them so much strength. And so much vitality. Doing it right. Giving them the bamboo. It's. It's the way. I didn't. I mean I didn't lose any of this last time. And I don't think I. You know. You always have one or. Like. Usually have one or two deformed chickens. But. Man. I tell you. This. This way with the egg afterward. Freaking cherry. I don't know if there's any way to sex chickens early.
56:05 I'm sure there's a video on YouTube about sexing chickens. Although I would be very careful typing those search terms in. Um. Sounds pretty sketchy. So. Most of them die first three days. The next seven days. Then the last 21 days. After the 21 days. They don't die very much. Yeah. If they make it past 21 days. They're good to go. Pretty much. They've. You know. You've strengthened their intestines. You've got strong chickens. And the weak ones have culled by that point. Yeah. That was easy. That was easy. That was easy. That was easy. That was easy. That was easy. That was easy. That was easy.
56:43 That was easy. That was easy. That was easy. That was easy. That was easy. That was easy. That was easy. That was easy. That was easy. That was easy. That was easy. That was easy. That was easy. Raising chickens bro. 5 to 7% death rate. Wow. Farming is so brutal. People just get food. Think oh yeah. Never farmed. You never know. Pet a people. Well. Well. Lucas. Well. I don't want to know which you. I saw chickens having sex. It happens all the time in the parking lot, man. But you're not this. You're not this. You're not this. You're not this. You're not this. You're not this. You're not this.
57:22 You're not this. You're not this. You're not this. You're not this. You're not this. You're not this. You're not this. You're not this. You're not this. You're not this. You're not this. You're not this. You're not this. You're not this. You're not this. You're not this. You're not this. 10% die is an average normal. And I think that's, you know, if you're getting eggs from a hatchery, about 10% die off. He says it's normal. Yeah. That's about. Yeah. Yeah. Hatches, especially from hatcheries, man. What a brutal life they've lived.
58:09 Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah.
58:54 Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah.
59:39 Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah.
1:00:24 Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. So just a small, small pro tip, like all these things in the back, these machines, these different things are like corn and things. This is where he makes his feed back here. So he has a bunch of mixing machines and like this sifter and things to pull up rocks out of his IMOs, all kinds of nice things.
1:01:09 So his thing. And then also look at the roof. He has the greenhouse and then this material inside that lets through like 60% sunlight and stuff. Or actually I think, no, it blocks 60% sunlight. Lets through 40% sunlight. But anyway, we'll get back into that. We'll jump back in. We're going to make some feed, do some things. And yeah, I think I will be back next week. I believe there's nothing. I don't know. I think it's Mother's Day coming up pretty soon. I'm not exactly sure. I should probably note that down. Cause, uh, you know, gotta take care of the moms out there. But, uh, May, May Day.
1:01:37 Uh, so again, may the 4th be with you. Thanks Goofman. Thanks for bringing that to, uh, highlights here and looking forward to seeing you. And, um, I'll see you next week. Thung live the natural farmer. Thanks Master Cho. Thanks Pure K&F Foundation. Thanks you for being here. Being a good person. Go out there, get growing, do the right things. Shoots. Oh, I just went to this one. I, every time, man, I, I gotta go. I gotta go. I gotta go. I gotta go. I gotta go. I gotta go. I gotta go. I gotta go. I gotta go. I gotta go. I gotta go. I gotta go. I gotta go. I gotta go. I gotta go. I gotta go.
1:02:10 I gotta go. I gotta go. I gotta go. I gotta go. I gotta go. I gotta go. I gotta go. I gotta go. I gotta go. I gotta go. I gotta go. I gotta go. I gotta go. I gotta go. I gotta go. I gotta go.
1:02:55 I gotta go. I gotta go. I gotta go. I gotta go. I gotta go. I gotta go. I gotta go. I gotta go. I gotta go. I gotta go. I gotta go. I gotta go. I gotta go. I gotta go. I gotta go.