Gray IMO, Protector Overuse, Chicken Feed Ratios

0:30 hey hello hello and welcome to office hours korean natural farming hey hey it is june 19th 2022 and um happy to be with you here and see you guys from you know we got florida in the house got new york finland uh illinois what else all you all you great folks out there around the world tuning in um spreading the microbial love bringing the right things forward and doing

1:22 doing it right. So welcome you guys here today. Want to get started here? I always start the same. I'm kind of a Chinese astrology. I'm an ox, so I'm like a dutiful, same-way-every-time kind of guy. So consistency and structure and integrity. Hey, what's up, Kona side? Hey, it's a nice day here in Hilo hopefully it's nice over in Kona and yeah checking in with you guys but start here with a little bit of I Ching and oh yay yay it's always fun when I get one that's not as like

2:07 great today is opposition it's fire over a lake which if you can imagine a fire over a lake you know it kind of is a little bit of opposition there. And it says misunderstanding truth creates opposition. So there are many occasions in life which tempt us into negative thoughts. Anxiety about the future, mistrust of another person, bodily pain, fear of failure, or even success. All of these tempt us into mistrusting life and believing that life's against us. When we fall into this trap, we're in opposition of the workings of the creative, and success becomes impossible.

2:57 The simple truth is that every moment in every person's life contains the teachings he or she needs most at the time. It's not always immediately apparent why such a thing is happening, because the sage is often inclined to work in a roundabout fashion. Nonetheless, whatever is happening now must happen. Our only task is to trust the process and allow the lesson to seep in. this hexagram comes as a signal that you are resisting life and preventing your own progress oops never nonetheless success is still possible for every opposition carries within it the seeds

3:49 of agreement cease resisting yourself others life the sage let go of dark thoughts and aggressive actions. By returning to acceptance, neutrality, and devotion to the way of the sage, you dissolve the opposition within yourself and open a way for understanding and good fortune to arrive. That's a heavy one, huh? Opposition, resisting yourself, preventing progress because you're misunderstanding truth and that this moment is here for us. We're supposed to learn something, even though maybe things aren't going that well or that

4:36 good. Although for me, things seem to be going pretty good. And it says, mistrust of fate leaves you isolated and alone. By rejoining with the path of the sage, you return to joy. So I guess this is relevant a little bit in my life here. and, um, yeah, you know, um, just my, my wife was just kind of getting involved in sort of like a Ponzi scheme kind of thing. And, you know, it's based on emotion and feeling and drawing her into this, um, way of being. And I'm, I'm always thinking with this logical mathematical trained

5:18 mind to be like, well, the only reason, only way you can really make money out of this is if you recruit new people into this thing. And, you know, if you recruit new people in, then you have the karma of getting them all the way through and out. And so it's kind of an interesting thing when, you know, so I've been, I've been really like opposed to it and having this mistrust of what it is. And, but she's really emotionally benefited from the people she's met and, and these things around. And so I don't know how, how that's, you know, relevant here, but a little,

5:51 little bit of quick news here um besides just that that issue going on in my life here is a um i taught some korean natural farming in person the other day uh which is which has been a little rare for me lately i mean i i always you know teach people all the time you know wherever i see them wherever i'm at but actually through the encouragement of my friends um had a session with some mamaki farmers, which is a type of tea. And let me see if I can pull this up in this other window here of the company that I'm working with. It's these guys right here, and this is

6:37 actually on Amazon. So let me see if I can pull this up. Another screen here, share, transition that over and you can see here so um it's these guys uh shaka tea a hawaiian mamaki tea um this is a mixed pack here has their mango hibiscus which is really good pineapple mint lemon loki lani rose and guava ginger blossom but these teas are being grown with um hawaiian Mamaki. Um, and I just did a thing with their chief sales guy and, um, he sponsored this course where about 20 folks that are growing Mamaki and also interested in farming are coming around. Oh,

7:25 it is happy father's day. Yep. And, uh, but, uh, worked, worked with these guys here to, um, you know, to, to get these guys. So a lot of their farmers are, um, one of their main farmers has been using some Korean natural farming that I worked with him through Farmers Union to help him out. And then he's been so successful that he convinced the main marketer guy to, um, to get these, um, you know, to get the whole farming cooperative who he together to, to learn Korean natural farming. So, um, this product here is grown on the big Island, you know, part, part of

8:03 The Mamaki tea that goes into it comes from the Big Island. And they're producing this tea. And it's going to be Korean natural farming. And they're already in Costco. And they just got the contract for every 7-Eleven across America. And the whole deal is like this is, you know, they're trying to remove sugar out of our over-sweetened drinks that people get. And apparently Shaka tea in the past year has removed over 900,000 pounds of sugar out of people's drinks. So I just really like what they got going on and was able to

8:37 meet with them, teach them a little bit, get that going on and, um, share, share with them. So, uh, so that was cool. And, um, we, we, we basically, you know, I start simple. I, I, I talk about the nine tools, you know, that are in Korean natural farming, you know, microbes protectors food cleanser medicine structure reproduction minerals and fuel you know and doing doing all those you know the nine tools we work with um but just keeping it simple you know and um i'll show you a little bit of pictures here since i took a few and i didn't didn't load

9:19 them onto my computer yet, but here's a, you know, here's the group gathering. A bunch of us got, got together. And then let's see here. Um, no, going the wrong way. And then here's, you know, up at the, up at the barn, um, teaching a little bit, you know, it's nice. Everyone, you know, we're right next to my no smell pig pen and everyone's there. They get to be immersed in the microbes, whether they know it or not. And then we pass around, you know, all the completed foods and fuel and everything for them to taste and get into. But one thing what I try to do

9:56 when I'm teaching is not do too much with them. So because learning KNF can be so, you know, there's so much to learn that I try to do it easy. So, but I really try to do hands-on stuff too. So you see those three jars in the front there, those are the can of foods that we made. And so we divided that group of 20 into basically, you know, seven each and had, um, you know, Sue's helped one group. Uh, my friend, Matt Dreher, who's more familiar, helped another group and I helped this other group. And we all went through and each person got to get their hands in the sugar,

10:33 see how the different material behaves, see how the, you know, the banana gave so much juice that we did one from Pele, which is kind of a tree spinach, not as much juice and one from banana flowers. Um, so, you know, we got the leaf tips, the flowers, we, we didn't do a fruit, um, but, but just showing the different, um, techniques, you know, especially for Mamaki, you're not really going to put too much of the fruit juice on there. It's mostly more the growth hormones and enzymes that you're, that you're after and teaching these folks how they can take

11:02 these tools. And it's really cool when there's a specific crop to go after, which is like, you know, this tea where they're producing these leaves to harvest them each week, you know, to bring them to make this tea. And so showing them how to, you know, get their hands dirty into this. And each of them left and asked them, you know, between one to five, one being no confidence and five being like, I'll be able to do this at home. How many of you are going to be able to do this K&F food recipe at home? And almost vast majority were fours and fives. There wasn't even a three up,

11:43 you know, like everyone was like, you know, pretty darn confident that when they went home, they could do this because we went over this in a hands-on way where they got to do it. You know, it's not just me demonstrating it. It's like each of them, you know, got to go and pack it in the jar, see the thing, do it, make all that happen. And, um, and so that was, we kind of did that in the morning session. And then after lunch, um, we got in, I showed them how, you know, some final batches of, um, the can of fuel. So the fish mixed with sugar and how those, you know, I had these

12:22 final batches that were like, you know, one, one batch was from 2019. So it was this really smooth tasting, really good batch and letting them taste it to see, you know, who's, who's going to eat raw fish and sugar. That's been our bucket for three years. Well, some of these guys were just like, you know, go for it. Gonna, gonna get in there, gonna taste it. And that's the kind of spirit that you get in KNF to, to understand that, um, you know, the microbes are there to protect us and to make these solutions. And so a little bit more hand-waving. We didn't actually go through

12:53 making a fish ferment because, you know, of time and, you know, but showing them the process, explaining them the recipes. And then the last thing we ended up doing, because I think it's really vital for them, is we started them with the disgustingly cheap microbe solution, which all these recipes, again, are in the book. And I refer people back to those. But the batch that I started yesterday, this was just yesterday, it's already starting to bubble and already starting to get good, you know? And so I'm going to text them this picture because they didn't get to, you know,

13:30 they got to see us make it, but they didn't get to see it, you know, bubble and do this stuff. So, so I'm going to text this picture out to everyone and kind of show them this progression of, you know, what we did yesterday. I showed them how to find the really good dirt soil, the soil microbes you're looking for and how to put those into this bucket with the cooked potato with the salt and how to just mix it all together and um already just great action you know um you know hawaii it's it's you know summertime it's pretty hot it's i mean it's not super hot it's you know it's a

14:03 pleasant 80 80 degrees or so 75 80 degrees somewhere in there um but um yeah so so it's really cool just to you know share these recipes with people and instead of going through the whole I am a one, two, three, four, because that's so complex and very, very much precision to it. I just showed them the quick and dirty, you know, disgustingly cheap microbe solution. Like you can do this, you can get started with it today. You can have it ready in two days, three days, you know, depending on your temperature, but here in Hawaii, two days,

14:36 you're ready. They dilute it into more water so that you can drench your top four inches of soil with this. And now you got all these microbes starting to come alive and starting to breed there. So I figure as like an introductory lesson, you know, teaching the people the food. Then we also did talk about how the food can turn into the cleanser because those two, the food and the cleanser are like, you know, they're your mainstay, right? If you eat and you're able to clean your waste away, you got that. And then adding in these, this disgustingly

15:06 cheap, really quick, quick and dirty microbial solution is, is how to do it here. So, um, so that's, you know, that was, that was, um, yesterday's class. And then next week I'll be going out to Kau, where my friend has about eight acres of mamaki planted, and I'll be working in the field with the same group of people. I think, um, you know, 85% of them will be back next week. some some have other obligations and things but um you know and to work with them to show them okay so now that we got these solutions now we're here in a mamaki farm you know how can we apply these

15:45 directly to this scenario here how can we really get this um situation going so that's you know it's it's nice for me to be able to get out teach have people come here to the farm enjoy um and and share this with them so that they're feeling like it's practical. It's right in their wheelhouse. It's specific to their crop. And because they're already familiar with this crop, it's so much easier to teach them instead of just trying to teach general KNF to somebody. And then it's like they know and they're like, well, I want to focus on the mamaki and I want

16:20 to get the, I'm focused on getting leaves and I'm harvesting every week. So I need to get a lot of regrowth happening. So how do you do that? Well, you know, fermenting enough KNF food to supply the food at the right time, and then using your leaf solution, which includes the fuel in there to really get this extra growth, but not overdoing it so that you then get disease. And what do you do if you have disease? Well, we also covered a little bit of the KNF protectors, right? And I didn't have time to go into the whole recipe and show everyone the whole deal,

16:53 because I can literally talk for like a day about KNF or protectors. Like I can just be like, they're so amazing. They do everything. I mean, we're in the Milky Way. Um, you know, they're the most powerful microbe in there and all this stuff. And so I can go so much more in depth into that, but I just gave my hand waving thing. I was like, you cook rice, you get that milky water, pour that into the dish, you collect the microbes out of the air, you pour that into milk to purify it. And there you go. You know, you've got them. You just take out the whey and super saturate that

17:27 with sugar, which we did get to go over super saturation because I had a batch in the fridge that Suze had made, uh, the, this prior week, and we just had it in the fridge waiting. And so I did super saturate it with them just to show them how, when you add the sugar, you get that small ring at the bottom. When you've added equal volume of sugar to liquid based on its initial sugar content, which in the LAB, it's pretty much zero because the lactobacillus have eaten all that. So I was really able to like, you know, if you're wanting to learn how to teach people

18:00 and you're wanting to learn, you know, hopefully some of this experience I'm sharing with you here helps you to do that, you know, keep it simple, stick with a few recipes that you can actually have people do hands-on tactile things and get them to learn these things. And because you can't do it all at once and then let them go home and try and then follow up with them the next week to get these things together. So, um, so that's, you know, sharing, sharing that with you guys as, you know, leaders, as people out here to go teach as ways of doing it. That's just, you know,

18:36 my approach. Tell me below in the comments, how you do it, right? That's the classic YouTube thing. Like, you know, I think they just want people to comment. So it brings the algorithm. So they get more things, don't forget to hit that like and subscribe and the notification bell. It's like that, you know, if you want to do those things, do those things. But, you know, otherwise, you know, I'm not about building this channel that way. I'm really about connecting with you guys here in this chat, seeing you guys, helping you, supporting you. I'm here for you with this office hours and to be,

19:07 you know, together here. So, so other, other kind of share backs, I'd be, there are some questions here, but as soon as I jump into the questions, I end up like getting way too deep into them. But I did want to just share a few other things that came to me this week. Um, and that is this, um, this email here. Let's see. Hang on one sec. I'm kind of messing around with these windows. um so hang on one sec here okay so um mary ellen sent me this um this photo here and i just want to share this with you that last week i was talking a whole lot about um horsetail as a

19:52 great thing to ferment up in washington and she's up in the washington region and she sent me this which was posted in another Facebook group, just happened to be at the same time. And it says, you know, a local farmer friend, friend dry farms tomatoes. When the tomatoes get thirsty, they can grab a little drink. Thanks to the horse tail that pulls up the water from the deep water table. They release it around themselves at night to keep themselves hydrated throughout the heat of the day. Thought some rebel gardeners might enjoy this hack. So here again, you see the

20:28 tomatoes in the center here. I don't know if you guys can see my mouse. Maybe I got to make it bigger. But here's the tomatoes in the center. And then on the side, they're just cover cropping with horsetails, you know, and these horsetails. And so it's this symbiotic relationship of these horsetails are also feeding the microorganisms. They're digging deep. It looks like they kind of weed and maybe use some sort of weed mat or something to get the, you know, keep it out of exactly where they're growing their tomatoes. But right next to them,

20:57 they have this combination side plant. And so instead of just, you know, sure they could come through and harvest and ferment these and spray it on the tomatoes, but letting them grow next to there, they're getting all this additional benefit. And then, you know, here's this little hoop house looks like they put over it, you know, cause it's probably cooler where they're at and all these things. So here's another reason for, you know, natural farming, permaculture, these ideas of, of, you know, what are your plants doing for you? And then how can you harvest and utilize them even

21:28 more through natural farming and these other, these other solutions. So I wanted to share that with you guys. And then, um, one other email from the goof man, which I've really been enjoying talking story with him and, and learning about him and his, his life. Um, and he shared this photo with me, which let me see, I'm going to switch to this one here. And this here, he was just observing that in his compost pile, he's seeing all these mycelia. And these mycelia that you're seeing here in this compost pile, they're awesome, but they're a little bit different than

22:08 the soil mycelia. These guys are the guys that break down the food and right above the, you know, where they are. I hope I'm not getting an echo with this. Let me remove this. Hang on one sec. Oh, not rename. Oh, okay. Anyway, I'm not sure. Let me just mute this one. Okay. Maybe, yeah. Okay. So I think it's still working. I still got audio coming through. But this here, these are breaking down wood, and you'll find these a lot in wood chips. And it's good to see this white mycelia versus where it gets into actinomycines. But these guys, okay, yeah, I think when I switch

23:02 this camera there's a little echo but um but these these mycelia are what's feeding the soil mycelium below so as you put this mulch these guys go through they break they penetrate all this going on and they feed your soil mycelia so when you're seeing these guys you know that the food is then dripping down the humic acids are being pumped down to your soil mycelia so these guys are great to see they're there you know this is the whole reason to put mulch to build these things and um and to get it going and then here's here's another picture of like you know you see these mycelia

23:38 it's just super happy it's it's a it's a living environment that's creating these and these guys are going to plug into your soil mycelium and just power this whole system going on so all these things are are really you know working in tandem with each other and really making things go so really appreciate these shares of, of folks reaching out, uh, you know, to me and, and sharing these things. Cause it's really, that's what, you know, builds our community and, and brings us all together, um, and, uh, makes it, makes it all work. Um, so yeah. And, um, yeah, so I'm gonna,

24:18 So I am going to go jump back to my scroll here and see what I can see of checking in with you guys and answering your questions for being here. And I appreciate that. So, I mean, more than, you know, gratifying me, it's like, you know, gratifying for you guys and everyone out there. So just this community we built is so beautiful. I continually talk about, like, it's so amazing. Initially, I started this office hour, you know, I don't know why, just to help folks. I mean, I wanted more people to come to the class and just like to spread the natural farming.

24:58 I didn't realize what it would turn into. And also, last week I was wearing the Royal Flush Farms hat. This week I'm wearing the Royal Flush Farms shirt. So big shout out to, you know, the sponsorship. You know, if you want me to wear your brand, send it to me. I'll rep it during the show. But all the natural farmers out there doing their things and all that and everyone who does sponsorship on this show, really appreciate you guys. But I'm going to jump into some questions here and want to just also, yeah, thank you

25:31 guys for the Father's Day, all the dads out there, you know, raising great kids, all the all the dads that can, you know, get their kids into natural farming. Everyone that's doing this, you know, couldn't be here without you. And I really appreciate it, you know, especially those, you know, that can really stick together as a family and support and be that rock to support our loving mothers and our children and just, you know, throughout our lives. So just want to shout out to all the dads. And one day I might be in that zone. And so Shaman King, sorry, I'm,

26:08 I'm reading back here a little bit to almost the beginning of the office hour here, but he's saying, my last IMO collection had a grayish color, not black. It was dusty and clumped together. I discarded it because I was not sure if it was any good. Any ideas why it looked like that? And sometimes that grayish color can be from actinomycines. Actinomycines has a specific smell to it. If you've ever smelled asphalt after it's rained and it has that kind of odor to it, that's like a very similar text, actinomycines. So your nose knows, and if you can tune it in to

26:47 smell that, if you're getting grayish and like clumpy kind of stuff, it can sometimes be actinomycines. That's typically because your pile's overheated and it's not necessarily the best, but it's not a hundred percent bad sign and the um you know the gray and white is drying out that's what the goof man's saying it's it's probably a good good bet on that too so um so um yeah stoked to see you know folks here from romania all of this um so yeah and so drying out these things um in the IMO's collections are usable as they get dry. The whole point is that it dries out into a

27:34 bokashi type of thing, just like a compost. And then that's storable. You don't want your IMO to continually stay moist and wet because it'll continue to ferment beyond what you want. You want it to basically, you know, you, you take your substrate, which is, you know, rice bran, I'm just going to say that. And you inoculate with your solutions, which is like the soil foundation solution plus your IMO1 that goes in that then you know heats up ferments for a week as you turn it keep it under 120 degrees then it should eventually dry out after about 7 to 11 to

28:10 maybe 14 days it should dry out and it should the temperature should come down as it dries out then that's storable or you can go on to the next phase which is to re-moisten with the same liquids and to add equal equal um weight of dirt into it of the red soil and the field soil into it and and that's the recipes in the book and and um but but to understand that it should dry out and it should be like when you're using it it should be almost like a dry powder kind of thing that you're putting out there so that's that's normal that dries out and that should be

28:47 happening. So Harlsberg is asking, if I haven't made or purchased OHN, which I call KNF medicine, I really encourage you guys, get away from the acronyms. Like, you haven't purchased KNF medicine. Is there any point in making the microbes? I've collected the IMO, and I did IMO2, which again, we're still in the microbes. You've collected the seeds of the IMO, but now I realize I don't have the medicine, so I'd have to buy this. It's okay. Just the medicine, it just makes things a little better. It helps the digestion, reproduction, and immune system. But if you don't have it,

29:26 the food cleanser structure, you know, everything else that's in that recipe is good. And I tell people, you know, like yesterday, I just taught the class and I only gave them food and cleanser. You know, I said, go buy apple cider vinegar and make your own food and have these disgustingly cheap microbes. You're not going to have the other components because they take several months, but don't let that stop you. Start with this, start with it, go with it. It's like vote, vote, vote, no, no, like start with it. Right. Um, get these things together so that you can,

30:01 you can get started somewhere and, um, yeah, just use what you got. That's what Thomas is saying here. That's, that's the way, you know, I train folks just to, you know, use what you got. You, You know, Master Cho's stuff is like this perfect, like really good way, but it's also expensive. You may not have access to all the things if you're in, you know, you don't have the same means. And, you know, Korea is a very sophisticated, you know, global country that has a lot of resources. And these, but these can be adapted to anywhere and anywhere, you know, use what you got, substitute in things.

30:39 I recommend you try to do the basics and follow it as close as you can, not just making substitutions because you can't, but to make smart substitutions for the right reasons and to understand why certain things are there and then why your substitution would also fill that same niche. So yeah, use what you got, do those things. um then mitchell is saying here my faa i made on the second has white hairs three days later um the thing is i don't even open my faa like and here i am using acronyms i don't even open my fuel

31:17 to look at it after the the i i put the equal weight of sugar and fish in the bucket i try to layer it as best as i can and i seal it and i don't even look at it for the next day i'll peek in there and smell it. And if it smells good, I'll seal it. And I don't even look at it. So if you're constantly opening your thing and looking at it, A, you're letting all the gases out that the microbes are trying to use the quorum sense. But B, it's like, just set it and forget it. Like literally put it away and forget about it. And three months later, come back and be like, okay,

31:50 now six months later, use it, you know, three to six months, you can use it. You can actually use it after two weeks, as soon as it liquefies. But the longer you let it go, the better and sweeter and more broken down those aminos become. So when I hear people saying, oh, my, you know, my FAA has this, it's like, just set it, just forget it. Forget about it. Just put it away. Like, don't worry, come back to it later and it'll be great. The lactobacillus are doing their thing in there, which you don't have to add lacto to it, but they are naturally occurring in the FAA

32:22 and come back to them later. So just leave it. So yeah, so, so Halzberg to say, yeah, no, you don't need the medicine. It's not, nothing in KNF is absolutely needed. They're all, you know, in nature, things come, things go, use what you got. It's just, it's just a way of like really making it even better. So, so you guys are all answering this in the chat here, which is great. Means you guys are learning from this office hour. Means you guys are ready to teach. Means that KNF is going to spread in your area because of you and your actions. And this is what excites me. And, um,

33:06 you know, these are the things. So, um, yeah, so it's, it's good to hear you guys here in this expertise and also, um, you know, knfsupport.com also has a whole bunch of answers there. I haven't really been checking into it too much lately. Yeah, and maybe I do need to teach a little bit more. Here I am teaching every Sunday here, you know, making it happen, and I encourage everybody around to tune into this and, you know, see how it can help you, what you're doing. But I'm also good at teaching, but it's also, I don't know, I know, you know, I go up and down about if I like it or not.

33:52 um so water IMO substrate is all you really need yes okay good um yeah and so um the goofman is talking about um Dr. Park's story about LAB brought light on helping stomach issues so Dr. Park had a surgery on his stomach he's about 80 years old now but he had it early in his 40s oh hey thanks for the super chat yeah cool support goes both ways i love it thank you um so he had when he was about 40 years old he had 80 of his stomach removed so he has 20 of his stomach for a while he had diarrhea and then until like later when he was about 50

34:42 he discovered or 60, he discovered natural farming. And then he put the lactobacillus about an ounce, half ounce into a glass of water. And he would drink that water as you would eat. And now since he does that, he has no diarrhea. So this, this is the story that goof man's talking about, um, you know, helping with stomach issues, these types of things. This is what lactobacillus can do for you, the KNF protectors. They're really good. I used to call them the police, but the police are not as favorable today. But protectors, everyone loves protectors, right?

35:21 So that's why if you're going to take over people, call your troops peacekeepers instead of calling them whatever else, insurgents, right? We're here as peacekeepers. We're not insurgents. It's all the names, right? Same thing, but calling them protectors. Everyone loves that today. It's all about the, you know, the mind and how you perceive things based on the vocabulary that keeps us under the spells from the spelling and the, you know, casting and the programs we watch and all this, right? You know, anyway, don't want to get too off on that, but, um, Halsberg is saying, I live near

36:00 lakes and rivers but freshwater salmon is the closest to salmon lull would would trout that is pink and high in oils work for the fuel or getting saltwater salmon from a market fish be better any protein source will work and the river salmon will be great um you'll you'll have different oils in there which are which are good um you may be a little bit more oily than an ocean fish, but that's fine. Any, any fish will work. Um, so yeah. Um, oh wow. And, uh, George is saying his neighbors are dumping protectors straight from a milk processing plant, like 30 tons of it every

36:49 week on the fields next to mine. Um, so one thing that you can, 30 tons of, of dumping lactobacillus, like whey, the protectors, is the thing I talk about, the reason I used to call them the police is like, what you got to understand about the police is they like to be paid a lot. And if you just have a lot of police and not a lot of paycheck, which what is the paycheck of microbes? It's food. So if you're bringing a lot of police and not a lot of food for them, they're going to start getting corrupt and stealing things from the indigenous population.

37:24 so dumping that 30 tons of whey on the field is not necessarily going to be beneficial there's a balance to the amount of protectors or police or lacto you want out there and if you're dumping that much you better have manures with it or kind of food or compost or some sort of food for them to balance it off otherwise you want to dilute and spread it out in a larger area or get it to where you can find those nutrients. But do be careful. That's the one way you can overuse the protectors is putting them out with not food cleanser medicine structure, like without the

38:03 maintenance solution. If I just put out the protectors, they'll be okay in the first part. But if I continually put them out, they can cause problems by being corrupt and looting and stealing from your indigenous microbes. And it's really the indigenous microbes that you want to have growing in your soil and sustain over the long term. The protectors are nice to deal with problems, to deal with emerging things like emergencies, right? New growth emergent. But if you're continually using them, they'll steal from the indigenous. So do be careful on that. Just a

38:39 warning. Um, and, um, yeah, so you guys are talking about this canned mackerel. Um, for me here in Hawaii, it's, it's so easy for me to get fish waste. Um, I have a really good connection. So I really want to shout out to the guys that give me the fish. It's amazing. Um, helping them out too, by taking this waste product that would always otherwise go in the dump and, you know, in hooking them up with bananas as much as I can. Um, and you know, the, the good things that come off my farm. So get that cycle going. Um, and it looks like, Oh man, I'm way back on this chat here.

39:22 You guys are down. Um, yeah. And getting your questions answered immediately here. I really appreciate this community we're built. Um, um, so, so, a question from Joe Paduzzi here. Hello, Drake. Do you think that using structure as part of the weekly maintenance solution can make the plant stop feeding the mycorrhizal fungi because they're already getting plenty of available phosphorus? I don't think so. I don't think so. It'd be worth seeing. But the main way I know that the mycorrhizal shuts down is from being over nitrogen

40:07 versus from being over phosphatized. And I think that it's such a small amount by the time you're diluting one to 500 or one to a thousand that it's going in at one to a thousand, you're getting so little bit that that extra calcium and phosphorus really helps to actually grow more roots. So I don't know, I would be up for a scientific trial. I'm not going to try to pretend like I am some all-knowing being and that I know this, but I don't think so. Just the way it's used, it's not going to shut down the mycorrhizae. In fact, it's going to increase it. And that's

40:41 what I've seen, like the plant structure, it's used more in the top of the plant. And I don't think you're giving it enough phosphorus to make that shut down. I know if you over nitrogen things with chemical fertilizer, that's what causes the mycorrhizae to shut down but I don't know I'd be interested in more research on that and to see but I would say no but I'm just making not not making that up but it's always in master chose recommendations is always to put it there that's why it's part of the maintenance solution we use all the time

41:17 because it's there so I don't think it's going to happen okay yeah good okay good is anyone farming in a desert um nope not me but um it's it's the opposite of that it's a rain forester um so for can of food i have wild heliconia with new growth spirals coming out similar to banana and also had more young leaves we do on only the youngest leaves of a whole leaf for just that um the new growth is is where so anytime you're making a can of food if you can if you're going for leaf tips, gather just the leaf tips. If you're going to gather more of the

42:00 plant, take that and put it into the disgustingly cheap fertilizer that's in the book. So you take that, basically the growth tips go in with the sugar because that's where your valuable growth hormones and enzymes are. The rest of the plant that's there, throw that in a bucket with water and good microbial rich soil. Let that rot and ferment and putrefy and use that that way. It's not worth taking the whole plant and putting that into the sugar. It's too expensive to do that way and your cost to return benefit is not good enough. So only growth tips with the sugar to put into

42:34 to make a can of food. You're going to have more bang for your buck. I always think the economics of this, right? It's fun to say, oh yeah, do the whole thing. It's like, yeah, just buy 10 tons of sugar. Well, that has cost to it, right? And what's going to be your benefit in return? just putting the youthful tips in there. That's really going to be your growth hormones, your enzymes, really what you want. The rest, rot in a very cheap way. And I talked to the farm that holds classes about KNF and offering to teach some classes.

43:08 I wish you luck, Thomas. I hope that those folks are open to it and you can share this and bring it out. And what's up, Tyler? Good to see you, man. Thanks for sending me that video the other day. I haven't gotten back to you. I'm terrible about texting, but it's just how I am. I get messages. I don't always reply right away, but I usually do eventually, at least here, you know, everywhere. So Tyler's asking, can I explain a little bit about how much food you try to aim, you try and aim for per chicken when you're doing the maintenance solution and IMO

43:45 for 24-hour fermentation. There's ratios on this. I should pull up my chicken notes. They're in my chicken notes of exactly how much. Basically, the way I'm judging how much I'm feeding my chickens is based on when they run out of food. So I fill their feeders up and I'm looking at it. If I come back the next day, like so say I usually try to feed my chickens between three and four o'clock in the afternoon. That's just what I do here. And if I come back the next day at noon and there's a little bit of food left, that's perfect. They should be running out at about noon the following

44:36 day. So that's how I'm judging how much food I'm feeding my chickens. If, if they're running out sooner than that, then I, um, I increase the amount of food. And if I come back at three o'clock to feed them and there's still food in their, their feeder, then I reduce it down and I reduce it a fair amount. And then I'll come back up to find that ratio of where, where it's necessary. So how do I tell it's, it's, I've been just doing it to do it. Um, there is a formula though. I It is in the YouTube under the chicken feeding lecture that's a week long.

45:14 So I should be able to pull out those composed things. And then, yeah, and I put in the maintenance solution in the IMO-4, and I just kind of free pour those in. The IMO-4 could be up to 10% of the food you're feeding the chickens. which if it's cheaper to make your IMO-4 because you're feeding them mostly dirt, it's cheaper to go that way. So anyway, I'm not really hard fast on any of those things, although there are those great answers. Yeah, so how to make the KNF protectors and or the police,

46:03 like the lactobacillus from rice bran you basically take rice bran in a bucket if you want to make a solid instead of a liquid lactobacillus you take it in a bucket put the rice bran in pour in a little lactobacillus serum into it it'll inoculate it and then seal that bucket with an airtight lid for two weeks and then eventually you'll open that and it'll be like sour smelling, like how lactobacillus is and that rice bran will have completely gone through. So I think you moisten it up just a tiny bit, like not, um, like maybe, uh, like less than 50%

46:43 moisture content with that diluted lactobacillus. Um, and it's in the video, it's really, um, you know, it's kind of hand waving of how it was done, but I do have it written down, but that's the basic gist of it is that's how you make solid lab is you know it's it's just like making bokashi you can look up bokashi recipes where um you know people people make em bokashi and that's how they do um so looks like this window hasn't refreshed for some reason but although maybe it did when i just scrolled down oh my gosh okay wow you guys are on this and it's it's going down this is what

47:23 happens when I start answering the questions is I just get so many of them, but I'm glad you guys are answering them in the chat before I get to it too, because it helps. So his second question from Abdullahi. That's a good name, man. I like that. It's kind of foreign to my tongue, but that's so cool. So can turkey poultry guinea fowls be raised the KNF way? Most particularly the aspect of brown rice feeding? Yes. Start them with brown rice on day one, put them on the brown rice, feed them exclusively brown rice for the first three days, then keep that brown rice in there for their first

48:06 two weeks when then eventually you transition them to the other food. And then there's also eggs and bamboo added, but that same poultry program you can start them on. It'll extend their digestive tract and you'll get much better things. You can do that with any animal, in fact, but the chickens are the easiest birds are the easiest um is there any substitute so in these then abdulahi is also asking is there any substitute for whole brown rice or something similar that may serve almost the same process the brown rice has that shield on it that shell

48:44 and it's really non-digestible that's the reason you're feeding on the brown rice is it's really hard for them to digest. So it stays and it stretches their stomach out. So maybe you could use some other grain that's hard like that, but I don't know, um, you know, um, maybe Adlai seeds or something. I don't know if you want a chicken to eat that. It's kind of gnarly. It's kind of big. Um, but I would look for other things that have the hole on them that the chicken can eat. Maybe, maybe like, um, uh, unholled wheat or something. I don't, I don't know. Um, I've never, I've always

49:23 just brown rice is around for me. It's easy to get a small bag and feed them. Um, yeah. And you're saying with a 200 character limit, the acronyms are good. Um, yeah okay okay yeah acronyms do have their place but i just think that the whole reason i'm i'm i'm like against the acronyms is i feel like they hold back that lesson to learning like yesterday i was able to take these people that were new to knf and the way i explained it without the acronyms they were like oh that makes total sense right immediately i'm like how do you use cleanser

50:02 they're like oh yeah well when the plant has disease on it and we want to clean it off it's like, yeah, how to use food. They're like, oh, versus I had thrown a bunch of acronyms at them and they're like, what do we use? So it's just, I encourage folks to, um, to learn without the acronyms because the acronyms, first off, they were poorly translated. And second off, it's like, it's makes it way confusing to get into it versus the way I kind of been teaching lately. It's like people are like, wow, that's real intuitive. I've never heard it presented that way. That's,

50:32 I like that. And so it lowers the bar to entry, which is what I like here. So, um, where can I buy your book in the physical format? I have, and I will put it up today. I have five books for sale. They're black and white copies and they will be for sale. Um, and I'll ship them, um, nationally. I don't, um, and I need to ship those internationally. So I'm going to get more printed here soon and get those out to um julia up in finland and she she was going to help with some distribution and maybe make that work for all of us so we'll see on that um so i've got

51:09 some mossy trees i remember something about a solution for that but i can't find the recipe the basic thing for mossy trees is to get seawater on them because that'll help to and then imo and typically they would blend oatmeal with that IMO to make that IMO sticky. So it would stick to the tree. And then you put that onto the moss and the seawater plus the IMO plus the oatmeal ground up. And that will then, you know, liquid format, and that'll stick to your trees and help with the moss. Straight from Master Cho. So yeah, and yeah, and we'll hopefully get the boxes out to you guys

51:48 and get that going. I've been working on that. I've been juggling a few things. Just got a brand new dog. It's been taking up a fair amount of my time. So I just got some scoby from a kombucha hotel. I do think it is worthy to try this symbiote Kickstarter on a brown ice vinegar. Yes. That scoby will help. There's acetic acid bacteria in there and that's what helps to produce vinegar. So, yeah, so, okay. Can I use grass carp to make my fuel? Yes. Any fish will work. Any protein source

52:33 will work, in fact. It's just, there's different things. There's different reasons. Yeah. Okay, so, follow up to great answer last week with a choice of water sources would estuary plus river water be better than better fermented to break down the biological matter versus using a sea directly for minerals um i'm thinking again the s like i was saying last week the estuary water has the microbes in there and then adding a like there's a classic old recipe in the old recipe book which talks about fermented seawater, but you just take it and add basically rice wash water and a little bit

53:19 of fermented plant, like there I'm using a little bit of cane of food in it, and then it kicks off the seawater. So I'm not sure exactly what this question was. I would go, I'm not sure on that. I would need to do more experimentation yeah yeah you guys Julia had the recipe better than I did for the mossy trees which I think that came from the book or one of the actually one of the tours where Master Cho was in Hawaii talking it was they were at Ginger John's farm talking about how to solve that problem yeah okay so getting through these man I'm scrolled up here but

54:10 and I don't so how Hallsberg I don't I don't distinguish between FFJ and FPJ both those are can of food to me it's just when you're going to use them so the idea of a red root of rhubarb the root yeah like roots you know it goes back to feeding more roots if you get it if you get a ferment from can of food from fruits put it when it's fruiting if you get it from flowers or unripe fruits put it when it's in the puberty stage if you get it from leaf tips put it when it's in the vegetative stage there's ways to alter these through how they go but that's the basic gist to

54:46 them is i don't really distinguish between those two because it's kind of confusing and fruit juice versus plant juice, that was just a mistranslation and then heavily propagated out, which wasn't really like, um, supposed to be there. It was, it's just like a, like a artifact. Um, that was, yeah. Um, okay. Yeah. Yeah. Um, so sweeter than anything, you're onto something with that electric conductive meter to adjust the dilutions for salinity and those things you're, you're onto it with that. Yeah. Tucson. What's up, Tucson? Hey, cool. I'm glad Arizona's getting in on this.

55:35 That'll be great. So any tips for a successful IMO collection in the desert? The old growth juniper forest I'm in has skunked me over a dozen times. I know you said your microbial secret society talks on KNF in the desert. Yeah. Listen to those, man. If you haven't listened to those, then um it's great sam bevins we talked about it in depth of how to do it um i've also one of my office hours if you go back and search through um especially on knf support like if you're wanting to search the old office hours um here like um if if you're wanting to search the old office hours

56:16 let me just show you this i'm gonna transition over here to this that if you're at knfsupport.com and you're wanting to search the old office hours, if you search this here, it will only search for answers that are here. But if you want to search the old office hours, if you click on the office hours thing, and then you search here, right under the office hours, this right here will search your office hours. So let me just search like desert and just see. But here, like now, you know, March 27th, 2022. It looks like, um, um, let's see here. The next result is here. So the high desert,

56:58 right? KNF in the high desert. You got, you got that one. And this is from the March 27th. And then the next one is here. All right. Well desertion, that's not, that's not the desert. And then how do we collect IMO in the desert? Here it is again at 11 minutes in. And that one is on the December 5th, 2021. So if you're wanting to search old office hours and these things are talked about in depth, you can click here. So the way to do that again is to go to KNF support and then you got to click on office hours here. And then in this search bar, it searches the

57:35 office hours. Okay. So that's the way to search these and you'll find this. And I've talked about in depth in the past. So, you know, instead of me going over it again, it's like better off to show you how to search through these old things and you can find them. And really thanks to the Pure KNF Foundation and Julia and everyone else who has contributed to making these table of contents, because that's what makes this search possible. And I really appreciate these, you know, these ways of sharing and getting these answers out and all the work that's been put into this besides

58:09 it's just me and what I'm doing. There's, there's so much more that's, that's going on here. So, um, so I just want to kind of finish up here, getting, getting towards the end of the hour and, um, organic sugar is pricey. Just go with the cheapest sugar you got. Um, and yeah, there's this, you know, is it a fruit? Is it a vegetable? Even that answer is ambiguous. So what's a plant juice? What's a fruit juice? Heck, we don't even know what fruits and plants or, or, you know, fruits or vegetables are. So it's hard to know. Right. Um, and, um, yeah, so,

58:48 um, so post up and I got to get back to you post up about those videos, working on that stuff. I'm just like, like I said, I gotta, I gotta prioritize. I've been really just focused on my farm with the whole food shortage and everything coming. My main focus has been just like, am I ready for it? Already I'm seeing shortages when I go to the feed store to buy feed. It's shortage. There's papaya shortage now. So I'm having trouble feeding my pigs. Although I did just harvest a pig. So now we got a bunch of lard and all this good stuff.

59:24 But I'm, you know, I'm really dealing with like, you know, Hawaii is like out there. and we're really vulnerable and the food shortage is really gnarly and it's coming to a place near you soon. So just getting ready for that is really what I'm trying to do. So sorry if I'm dropping the ball on a few other things, but I have been showing up for this office hour. But I really want to expand out and get it so we're reciprocally helping each other in certain ways. And I really appreciate everything everyone's doing. So PostUp is asking, after applying IMO4 and the soil

1:00:02 solution, at what point would changes be visible in the microscope? When is a reasonable time frame expected to see a difference in the soil sample, the top few inches of soil? And I would imagine after one week, especially after one month, as these things start to get in and start to penetrate, especially if you're continually doing the soil preparation formula, which is to put your IMO down, water it with the soil formula. Next week, water it with the soil formula. Next week, water it with the soil formula. Next week, water it with the soil formula. After four weeks of doing that,

1:00:41 putting the IMO down and watering it four times, after that month, you really should see that biology really establishing in the top quarter inch to inch of soil. And that's, you know, that's because you've put it there, then you've fed it, you've got it to work its way in. The leader microbes that you've built are then plugging into the rest of the indigenous microbes. They're motivating them to build soil structure. They're starting to build humus. You'll start to see crust developing. You'll start to see your soil balling. All of those good signs will start

1:01:13 to happen but it takes you and that kickstart that jump start to get it going and then you should really see those things happening so um so yeah so gradually okay rebarb i know the leaves are huge but the stalks is what is eaten i would like it to be in reverse then ferment those leaves and eat the stocks and get that energy out. And yeah, so it just kicked me down on this. So yeah, so anyway, I really appreciate this conversation happening here. It looks like a whole bunch of stuff here has been talked about that I didn't even get to. I'm like way back in

1:02:00 time. Really should stay up on the real time of answering the questions, but sometimes it gets ahead of me. Yeah, I do. So Benjamin, there is a course out that's for free. It's my basic course on that. An online course, I haven't fully gotten that. Really more than online course, I have these videos, but really more it's about this mentorship, this connection than selling a bunch of online stuff. I really, really, to me, that's the follow-up and getting this together. So still figuring that out. I don't know why, maybe I should do it. But, okay. So

1:02:47 anyway, getting, getting towards the end of the hour here, there's, it looks like there's more questions, just trying to get through a few more of these. But there's always more questions, right? You guys are good at asking more, even at the end of that, how are you trying to slip some more in? But yeah, it looks like they're answering the desert questions here and the different of lacto versus excedo bacterias. Yeah. Hey, what's up, Stone Mason? Glad you could make it this week. So looking forward to all this. Yeah. Quinoa, Paranize, Chickafete.

1:03:35 Okay. Oh man, there's way more. Yeah. Flat Eric. What's up, Flat Eric? At least someone recognizes him. Um, but looks like there's a whole bunch. Yeah. Yeah. I can see why some people, when they live stream, they only answer super chats because there's so many of these and it's, it's great for you guys to be talking in these, but it's hard to know which ones are important. Um, and, um, so yeah, thank, thanks for appreciating the efforts I do. You know, it's, it's more than just me. It's like, we're changing the world here. Everything we can do, you know, against the

1:04:12 opposition, it's about improving ourselves. What does it say again? You know, it's like getting back to this I Ching here. It's like, you know, where is it? Opposition, even for me to find it. oh it's fire over water I know that fire over lake anyway I just kind of wanted to summarize back around come back to the point of this but the really thing is like you know believing in ourselves believing in the sage you know all these things you know this guy you know um getting getting into it so thanks i'm gonna let this um let this go

1:05:03 and i want to appreciate you for what you're doing spread knf you got questions you know check the book out if you don't have it that's cool um we'll have some hard copies coming out this week and um you know look forward to getting all this together and um thanks um thanks for tuning in and i just want to appreciate you and uh i'll be back next week i'm almost certain that i will be and um just want to thank you for tuning in and again uh long live the natural farmer love you love everyone love the microbes thanks for being real yeah spread the good things aloha