Coffee Leaf Rust, Seawater Minerals, and 327 Miles of Roots

5:00 Hey. Helps if I turn on the volume. How's it, everybody? Welcome to Office Hours Korean Natural Farming coming at you live for May 28th, 2023. Amazing. It's still going. I was just looking at it the other day and I think I've made 78 episodes of this Office

5:51 Hour, which means that I've recorded over 78 hours. But each episode is usually longer than an hour anyway. It's about hour five, hour 15, somewhere in there. So it's like immense amounts of information that had been put out there on Korean natural farming and just going deep and going wide and answering people's questions from all over the world. And with you guys tuning in, it's a super nice worldwide community that all kinds of folks are tuned into. but before we dive into what we got for today and all that why not start with a little bit

6:33 of higher wisdom because it seems that that's always nice and people really appreciate this so today is gradual or excuse me development or gradual progress those who persevere make continual progress. The image of this hexagram is that of a tree growing high on a mountaintop. If this tree grows too fast, without properly rooting itself, it becomes susceptible to being torn up and destroyed by the winds. If, however, it establishes itself on a proper foundation and is content to grow gradually, it will enjoy a long life and a lofty view.

7:31 Human beings are no different. While we often desire rapid progress, we want to change someone's mind today. Obtain an apology now. Achieve our goals immediately. Sooner or later, we must come to understand the only lasting progress is gradual progress. Jin comes to urge you to accept that fact and base your thoughts, attitudes, and actions upon it. When we have allowed ourselves to be pulled off balance by another or by some event,

8:18 the ego tempts us to believe that we can influence the situation through forceful behavior. This is incorrect. The action of the ego inevitably complicates our difficulties. The greatest influence possible always comes through the patient and steady refinement of one's inner self. If you will devote yourself to the path of the sage with every step along that path, you will be strengthened. and progress will come automatically. It will be gradual, but it will last.

9:06 Be patient, modest, and accepting now. Life often demands we wait longer than we might like for some change. The only true comfort available during these times is the knowledge that we are steadfastly developing ourselves into superior people. In time, every honor comes to those who are persevering and correct. So, yeah, good, good. Thanks. Bless you. Thanks. Yeah, I'm still alive and my heart skipped a beat there. But yeah, no, it's nice that, you know, gradual progress. I feel like a lot of that

9:54 on this year, you know, I was defining a concept the other day of that, you know, like natural farming is an exponential growth. And so for a long time, it's felt like nothing's happening, nothing's happening, nothing's happening, nothing's happening. But then all of a sudden you start to get into the steeper part of that graph as it grows and it's doubling and then it's like double, double, double. And we're just, I believe, getting to the brink of the steeper part of this curve. Maybe, maybe I've talked about this before. Maybe I haven't.

10:32 Also, I had another, you know, so just that, that, you know, nothing, nothing, nothing, nothing. Then all of a sudden it's like, whoa, how'd that happen? Just like it changed overnight. right and it's like wild so you know been doing this for since like two years three years now i don't know office hours 78 episodes at least a year and a half according to that because there's 52 weeks in a year i know i don't do it every week but gosh i give it a good effort to be here every week sometimes i'm traveling other times i'm getting married sometimes my sister's getting

11:04 married, but odds are that's not going to happen very much anymore. So I'll be here. Um, although I may be traveling again, who knows? We'll see. I'm going to go try and make it across the state to the islands and, um, do that. But, um, but the other concept that I wanted to bring up here, just while I'm on that of the gradual progress type thing is that I think I mentioned it and maybe I mentioned it the other day. I don't know. I had the idea when I was on Maui a couple of weeks ago. And I was talking to my good friend, Sarah, and I was talking about how conservation

11:37 is a linear function. Like if I conserve something and I conserve something, I conserve something, it's a linear function. And it just means that I can conserve a little bit more, conserve a little bit more, conserve a little bit more. So maybe like, you know, I save the environment by conserving, but it's a linear function versus if you get into regenerative practices, such as Korean natural farming where I do something and then that something continues, but then I go do something else and then that something continues and then I go do something else and that something continues,

12:10 do something else and that something continues. This now becomes an exponential function. And instead of just linearly conserving, I'm now exponentially regenerating and restoring life and the curve gets much steeper and all of a sudden it inflects and it just takes off and you find that that is the way, that's the answer, that's the things we need. So we need to take things that are linear solutions, such as like, you know, burn a little gas here, do this, you know, as long as you're not doing growth on that, but use the linear solutions, like buy a

12:45 bag of sugar, do this, you know, put these things together, and then you put them into these linear solutions, which is a linear graph like this, into an exponential graph like that, an exponential function and all of a sudden that's how we're going to restore the earth and revitalize everything is take converting linear things where it's just a current you know it's it may be the current you know the slope may be up but it's just it's it's up at a constant rate versus a um i forget that i haven't taken calculus for long enough but to have it so that your slope in the slope of your

13:23 slope is increasing, right? And so that you get this exponential graph going up, exponential function. So that way you're taking linear things and then scaling them into exponential things. So you didn't change how much your input's really changing, but your output became exponential. And that's the whole point. And that's what Korean natural farming is doing for us. um so anyway bringing bringing those ideas there um so what's up uh we got today we get in the chat we got cecily from western australia how are you aloha we got a cyclopath from belgium

14:02 what's up belgium i had a friend from belgium uh well i mean i guess he's still my friend but i I haven't seen him for years. He was working a lot on black soldier flies. Robert Olivier. I believe he's from Belgium. We got New York. What's up? 82 Fahrenheit. And he got some El Nino going on up there. Yeah, who knows? They say there's El Nino happening here. The ocean's warming. I believe it's just, you know, the death of the ocean and all that stuff happening too. you know as we kill the whole thing and we mess up the microorganisms they it's kind of going to

14:42 heat things up um supposedly we're going to get more hurricanes and more droughts but uh you know yeah just spread more microbes maybe we can counter that um solar gourmet from germany what's up ontario canada smoky floyd how's it bro and joe in new york yeah drought year but very dry plants doing great anyway that's right even if it's droughty even if hurricanes are coming the IMOs are going to balance your local ecosystem that much better so make sure you uh you know do that hey Ben hey man hey um yeah and uh Willie down New Zealand so it's good good to see all you folks tuning in here and um

15:32 yeah yeah the trees so this past week um i went over to kona i drove my 99 ford f-150 over the mountain at about 65 miles an hour which was pushing the limit for my truck it's an old truck i gotta take it easy you know and um went over to kona drove two hours over there go 100 miles went to a beautiful place mahina mele farms if you're ever in kona and um you know can reach out to mahina mele farms awesome good place um uh jason and um and his family there

16:19 and, you know, Kohlauer was doing a little talk. So I went over to Kona to talk to them about Korean natural farming and Kohlauer had had a grant with some organic farming association and he was studying coffee leaf rust. so so the you know interesting things um coffee leaf rust apparently is in brazil and now it's in hawaii and it's been here for a little while uh but now it's getting really bad and you could say that well actually ultimately what the conclusion was with combination of myself

17:06 Hector Venezuela and Melissa. I don't know her last name, but Melissa were Hector's from the University of Hawaii. I'm from the University of Hard Knocks. And Melissa is a PBARC, Pacific Pacific Basin Agricultural Research Center, I don't know, researchers, so government-funded folks, and myself who's funded by you and your Super Chats and Pierre Caniff Foundation. And the conclusion was that basically the disease is happening

17:54 because of poor soil practices and poor farming practices and just, you know, that many years of chemical throwing, you know, chemical farts at the ground, herbiciding, doing all these things. And these folks were organic growers, right? But they're next to conventional growers. Conventional growers are causing more disease by abusing the soil, by killing the soil, which the soil is the immune system for the plant. If you don't have an immune system in the soil, how the heck can you expect your plant to resist disease. And so as that got destroyed, then this coffee leaf rust

18:32 is going everywhere. It basically defoliates the plants. But what they discovered is that there's two things. One is that if they use the IMOs actually in their research, they were seeing about a 60% more retention of the leaves. And this is just preliminary. There's not published data yet. It's just what they're kind of seeing and noticing. But in the IMO trials, where they're putting the IMOs plus other stuff, they are retaining about 60% more leaves. This does not mean that the plant does not suffer from cloffy leaf rust. It means that the leaf rust is still

19:08 on there, but it's not dropping its leaves. They're not dying off and dropping. They're staying on the plant. So the plant is then able to, supposedly, this is an ongoing trial, but that the leaf rust is there and then it's still able to use the leaves to get energy which will then translate into a higher coffee harvest some folks that are suffering from coffee leaf rust last year their coffee harvest went down to about five percent of what it normally is so imagine you're farming some stuff and only you only get five percent of your yield

19:42 like that's it's almost like that's going to bankrupt you that's going to break your bank that's going to annihilate you and you're going to be out of farming, right? You get hit by this type of disease this way. And they're now going at it to be like, what do we do? How do we fix our soil? How do we fix these plants? How do we make them more robust, right? What do we do? And the answer, you know, they're finding with Korean natural farming, it's holding on to more leaves. The other thing that they found is that the plants are deficient in like boron, zinc, and

20:16 And one other element that I can't remember right at this moment, but that the plants are deficient in these trace nutrients, which again, if you get the IMOs in there and they'll start to go and they'll find those things and you get your mycelial networks going. Because if you're throwing down NPK fertilizer, that nitrogen basically shuts down the root supply. The roots don't then put exudates out, which then kills your fungus, which then makes it so that your plant can't grab nutrients from further away. So chemical fertilizer turns off the soil biology.

20:50 Not only does it burn and kill it, the plant doesn't feed it anymore, and it breaks that symbiotic relationship. so by um so by by putting the imos they're going to encourage more fungus more biology in the soil more indigenous biology it will then reach out and find those trace nutrients for the plants but also that that those trace nutrients may be gone from the from the soil because it rains so much and because if you use roundup it's a chelator it pulls those things make some water soluble, it rains, then your nutrients are gone, right? Where did the nutrients go? In the Kona side,

21:30 they went down into the ocean, right? I mean, I'm looking right out here at the Pacific Ocean. It's huge. It's full of all my nutrients because they washed off the land into the ocean, right? And that's what happens when you get these older plants, these older soils, is all the trace minerals, solubilize and wash out. And then you can't find them anymore and they're gone. So what do you do? Well, go down to the ocean, grab the, um, the, uh, minerals back, you know, KNF minerals, it's seawater, it's sea salt. Go get these things, dilute them properly, you know,

22:08 seawater diluted one to 30, one to 20, somewhere in that range, depending on how rainfall it is and what your plant cycle's at and put it back on the land, all of a sudden you got that boron back. All of a sudden you got that zinc back, right? And that cost you next to nothing. You know, it's a trip down to the ocean to grab some water, you know. Otherwise, you're going to go to the store and try to buy like this zinc additive, this boron additive, which, you know, you can get like borax and stuff. It's pretty easy and, you know, whatever zinc.

22:38 but now you can get all your minerals back in balanced form and not cause a further imbalance by trying to amend with something or paying an arm and a leg to somebody to be like i need this so that's what those were my recommendations for them also you know seawater imos but also when you're using the seawater to include calcium with it because the calcium helps that uptake and to then spray this stuff foliarly on the plant because they're getting way better uptake foliarly. The soil, everything, the root system shut down because of the nitrogen type

23:15 fertilizers they've been using. And this isn't the case for everybody. I'm not saying it's everybody, but I'm just saying in general, the nitrogen has shut down the root system. So just spray it foliarly in. It'll absorb it. That nitrogen, that all the good things will go directly into the plant and solve this. And I'm not saying it's going to be an effortless, awesome, amazing solution right away, but this is the path you want to head down anyway. Your coffee is going to taste better. It's going to have more minerals. You're going to use less pesticides, less

23:45 herbicides. You can completely change the way you manage your coffee by just doing foliar sprays and using Korean natural farming. And I wish I had a coffee farm that I could go and just do this on and be like, hey, look, check this out. But there's only so many things I can do at once, right? And so, and then the other final solution, since Willie mentioned this here, is I was talking about the liquid sulfur. And this is something that I did mention to them because one of the guys there was like, what about the sulfur? Will that work? And I'm like, yeah, most likely that'll just eliminate

24:20 your fungus right on the plant. But then as soon as you use the sulfur, You're going to want to come in with a, you know, biological cover because it'll also take out some of your beneficial bacterias, beneficial fungus. And when you use that concentrated liquid sulfur, it'll it'll knock everything back. But then you've got to come in with the goods. And that still doesn't account for the fact that you still, you know, may not have zinc or boron. Right. The sulfur is not going to solve those problems, but it will knock back a.

24:53 a fungus like the coffee leaf rust and just wipe it out and just kill it. And then you need to come in and do the good work of building up good soil and getting the good things in there. So all that, that's what my solutions were. It's nothing advanced. It's nothing like, oh, you need this. It's like, you just really need to follow the basics of Korean natural farming, which includes the nine solutions of, you know, IMO, protectors, cleanser, food, medicine, structure, reproduction, um, what else am I forgetting? Uh, fuel and, uh, reproduction.

25:39 I don't know. I've said that, but, but basically all nine solutions, like those are just the basics and there's more, but those are just the basics. And you do that. Odds are, you're not going to run into these problems. if you can get it so you can economically get out there and foliar your plants you know in in the case of coffee maybe you need to do it you know a few times a season if you got this terrible problem getting out there once a week and doing it you'd bring your crops right back to life they'd refoliate

26:06 they'd just be like just grow through this disease plus your leaves would get bigger your berries would be better you'd be you know just growing the heck out of coffee you'd have the best tastiest coffee around if you did this every week. And if you could find the energy and effort to do that, you would crank it there. But, you know, can you afford it? Can you do it? You know, everything. It's, you know, there's a learning curve with Korean natural farming. But the other thing that I noticed while I was there, it's at Jason's farm, Mahina Mellie, is that he is a coffee, or excuse me,

26:40 he's a mac nut processor so they grow tons of mac nuts in this area and the mac nut i'm not gonna lie to you the mac nut is one of the best things to make imos out of here in the tropics for us because we're not doing a whole bunch of rice cultivation and so to have the mill run the mac nut you got the fats you got the oils you got the husk then you got the shell which you can char and all that combined, you can pretty much make one of the best microorganism IMO piles out of that stuff. You blend them all in the right proportions of using some of your crushed nut,

27:20 some of your oils, some of your fats from the nut. Oh my gosh, it is some of the best stuff. And so they're like looking around for what do we make IMO out of? It's like, it's right here, man. So going back, I'm going to teach some on the ground, hands on, real time, you know, lessons, right? Get the hands dirty. I was just, I was just over there an hour and a half hand waving, just telling them about this stuff, getting them excited. But really, I left them just like high and dry. I gave them, give them the disgustingly cheap microbe recipe,

27:53 because I always believe in leaving somebody with a recipe. And that if you know, you use the disgustingly cheap microbes you can make IMO at home really easy and cheap and you know next to no time and then just get that out there at least now you're starting to bring your roots the microbes back to the roots where they've been shut down and starting to get that root growth happening again which will then start to stimulate this coffee situation and ease the coffee leaf rust and hopefully get you know kickstart these systems so I always leave people with something

28:25 and the disgustingly cheap microbes is by far the easiest thing to teach people when they're brand new and you only have like you know a short amount of time to work with them or i also you know will teach kind of food and you know making a ferment that way and then using that it's also another great way to start but um you know teaching someone to go through the imo 1234 the whole cho-propagated, activated microbe process. It's just way too hard. But when I go back and we do hands-on, we can do these things and we can make these things happen. So we got Janet coming in

29:02 from Illinois. What's up? You should get in touch with Stone Mason. He's out there in Illinois too. Or maybe he's in Indiana. I don't know. I get the eyes messed up, but I think he's in Illinois. and okay so Jerome here got a question I know sorry I didn't get to it right away but hey here we are so he's saying I got a five gallon bucket of the cleanser going it is very thick will this come around can Jerome can you tell me a little bit more about your process that you got there because let me just pull it up from the book here because I think I have it loaded. Do I have it

29:44 loaded? No, I closed my book, but that's okay. I can pull it right up here. Um, and let's just pull up the vinegar recipe. Hang on one sec. I call it KNF cleanser because it cleans things, but, um, I'll pull up this. Uh, where is it? Cleanser, cleanser, cleanser. There it is. Okay. So, and then let me get it so you guys can see what I'm looking at. Because here's the cleanser, fruit or grain vinegar, right? This is what you're going after. And basically you take one part of your can of food and then you mix it with two parts of water. And that will get your, if you did it this way,

30:24 you will get a two-thirds full jar. You know, if you put a quarter in and then half in, you'll get a, well, it's actually three quarters, but approximately two-thirds-ish. of, um, fill in your jar up and, um, that's how you do it. So when you say it's real thick, I'm not exactly sure what you're talking about there. Um, and it's been a month since you added the weir. I'm not sure what weir is. Maybe that's a misspelling there, but, um, but that's you know you put the can of food in that's that it should be higher than i think

31:06 seven to ten bricks somewhere in there i forget the exact bricks um thanks to iceman for originally telling me that um but um that's the way this this will guarantee make vinegar for you um and you can put a mother in there and it'll happen quicker um but um yeah so we'll see if you got any further comments on that uh sometimes you'll get a thick scoby on top and that'll be fine and sometimes i get vinegar gnats in there that's also fine they crap out acetic acid which is what we want um so i you know my vinegar gets kind of somewhat

31:44 contaminated so to say like got all kinds of bugs and stuff in there but they make great vinegar and they'll kind of float on top this scoby and then i'll i'll strain it out afterward and um you know uh it's good to go i eat it we use it culinarily um you know super super clean process even though most people think it's gross the vinegar actually kills any pathogens those types of things that might be in there and it's good to go so um so if i can help you any more with that let me know on the vinegar. Um, but if it gets, you're saying it's kind of thick,

32:22 uh, I would just let it go. You know, it'll, it'll do its thing. Test it with a pH strip, see where you're at in terms of the conversion. You want to let it get less than 2.4 pH here and, um, that's, you know, should work out. So, um, and then since I'm also on this screen and doing these things and since I may as well just go for some shameless self-promotion um wanted to let you guys know that um I also put up my classes again I'm gonna be doing um doing classes um on here uh November 6th to the 12th 2023 and then January 13th to 19th 2024

33:12 for. So if you're interested, you can search for CanF Farm or canffarm.com. And that is the, you know, come train in person with me. Tons of people have done it. I haven't really updated this website recently. We had a whole, you know, a whole bunch of great people. And Leah was here last time. That's I was trying to remember her name. I thought it was Lila. It was Leah, Leah. She's so awesome living in the Bay Area, doing natural farming. You know, came here, camped. Brittany camped. She's from Louisiana. Had Ben. Ben's in here. I know he is. And he had fun. He came.

33:52 He stayed in one of the cottages. Had a great time. It's luxury, right, Ben? I mean, it's like, it's so nice. Plus, it's fun. We had a great group of folks. Everyone earned an orange hat and a certificate, which shows that you've done it with me. And it's good stuff, man. we go over all these recipes here, you know, um, and we're accredited, right. By the Pure KNF foundation. Um, and then here's some testimonials from some other things. And then here we are on the farm. This is an old picture. I really got to update this cause my pastures look so much better

34:22 and these bananas are way kicking butt. Um, but here we are, you know, right on the, um, what you call the big island of Hawaii right there. Um, you know, just outside of Hilo. So, uh, tons of good stuff, fun. You can go check out the volcano over here. Uh, you can go down to Sunday fun day at Puna if you really wanted to, which I think is actually over this side. Um, and, um, yeah, you could you could even go up to the top of monokina have fun up there and if you yeah so anyway uh knffarm.com if you're interested check it out um it's been great stuff good fun um stay

35:07 in your own private cottage have have fun um or camp or stay somewhere else and just come for the class whatever you want to do um it's great it's seven days of just non-stop education all the way level one, two, three of just everything, everything. I pretty much download you with everything I can in that amount of time. And, um, it's amazing. It'll start getting dark and stuff. We're still going, especially since it's November and January, it gets dark earlier, but you know, um, but yeah, what else are you going to do? You're going to freeze where you're, you're at,

35:40 are you going to come to Hawaii and hang out in paradise and learn a whole bunch and have something that you'll remember for a lifetime and something that will probably change your life. even if you know natural farming you come you will learn it even better i promise you um well not 100 but you know maybe you know more than me and that's the kind of person you are but hey that's cool um so yeah um to go back to the vinegar thing with jerome i would say just just keep going it'll it'll it'll probably convert over to vinegar if you got a um a um the ph is going

36:21 you know let's see here if i go to live chat doesn't change no it's the same i don't know why this is a top chat live chat i'm not sure the difference is on youtube okay so had those things had those things any other questions here before i get to um well i may as well and also you know because if you guys tune in all the time you know here um but here can of support here um looks like i've got some questions to answer here i gotta get on that um and then also well this isn't ready yet but um but sponsored by the pure canna foundation

37:06 also these guys uh good good stuff um we're about to have a foundation meeting master cho um been going over all this old stuff sign up for the newsletter get these things together check out the office hours they're all here um also the research tab we'll be updating this you know all the scientific documents here um and then we'll be updating that with the new coffee leaf rust uh research that we're doing which is kind of fun i like doing research it's like if you can't search research no i don't know anyway um cool if there's no other

37:50 questions right now I can jump into the presentations so that I've been going over and I've really been enjoying going over these presentations all shout out to Master Cho here um what an awesome dude teaching us you know this is he and I in Korea after the chicken training workshop and um you know semper veritas always truthful you know um hanging out with Master Cho. It's a good thing. Love his teachings. Wish I could still train with him and learn more. I was just reminiscing with Suze about how we were going to go take a human health training and then

38:32 ended up not. So anyway, let's jump into his presentation here. And again, last week, I always go over what did we do last week? We talked about the globalization of natural farming, global um and it's gradual progress gradual development right over 50 years they've been doing this going through the gobi desert um and then look it's all over the world everywhere everywhere assuming the earth looks like this leaf um but it's everywhere all these people training you know master cho trained you know 20 000 30 000 40 000 100 000 people i don't know

39:10 tons of people in this world and it just but the more we train people it's an exponential thing It seems like a little, and it also needs a lot, right? So look, today we're going to dive into natural farming, the microorganism. Look how happy Master Cho is. And I think, look at that nice blue chair too. That is sweet. I think this might have been his own learning center. And there's some of his recipe books sitting there. And man, look how happy he is. He's about to drop some knowledge on you. So this presentation should be good.

39:45 I'm glad we actually have a decent amount of time to get into it because this is what it really is all about. The microorganism, right? Korean natural farming, it's what sets it apart from other farming practices. We're using indigenous microbes. You don't have to buy a bunch of stuff. You make them from your own land. You get the ones that are already there. You strengthen them up and you put them back? What could be better, right? So let's get into it, as they say on YouTube. So the best conditions for microorganisms, right? What's the best condition? Where do they want to

40:23 grow the most? When the temperature is between 15 to 25 Celsius, which what is that in Fahrenheit? who knows um i think it's uh let me should i should i pull up a converter i don't know the formula to do this but let me pull this up and convert it here who knows somebody knows right not me i don't know i have to i have to use an app for that there's an app for that convert me here we go on the phone put this thing in temperature and then put in 15 degrees it's 59 degrees Fahrenheit to 77 degrees. So between 60 to 77 degrees turns out to be the best temperature

41:14 for microbes. Okay. I was expected to be a bit higher than that, but you know, between 59, 60 to 75 degrees, which is basically kind of room temperature, right? I don't know. I think that's what they define room temperature as, about 75 degrees, right? Room temperature, something like that. Yeah, picky, picky, right? But that's what they like. They like to chill. In fact, you know, if I think about it, that's like kind of the temperature I like most, right? It depends. Sometimes I like it a little bit warmer if I'm going to the beach or something. But basically,

41:50 right there, that's the best condition for them. And then the moisture between 60 and 65%. 65%. Makes sense. You know, that's just, it's not, it's not overly moist where it's dripping and it's not underly dry where it's too dry. It's just the perfect amount. Like you pick up soil and you squeeze it and you let it go. It stays in a ball. You throw it up and catch it on your hand and explodes. That's 65% moisture content. That's actually what soil's at, right? And soil's actually at this temperature too. Good soil's also at this moisture. And then in terms of sunlight,

42:25 they like about 70% shade so meaning seven shade and three light like if you divided it by 10 right I don't know but 70% shade 30% light so if you can put the microbes in an area when you're trying to propagate them that has these temperatures that has these things then they're going to do best right they're going to thrive they're actually going to be awesome and you put all this stuff in and microorganisms pop out. I'm not sure if you just create these conditions, if microbes will come out of here, but apparently that's what this funnel is saying.

43:02 And, um, you know, if you create the conditions, they will come because on earth, there is no way to avoid the microorganisms. They're pretty much everywhere, right? Pretty much everywhere. Like there's life. You add water, the right temperature, the right shade, life appears, right? Mold out nowhere you're like how the heck and it's like well it was already there you create the best conditions they happen right so this is the best conditions for them they come out um yeah um and then here they are um so let's go on to the next slide here and see so soil and microorganisms

43:39 in the 20 centimeter topsoil so how much is 20 centimeters i i'm i'm so i'm so imperial in terms of my units i'm like doom doom doom doom doom doom doom oh hopefully i won't get a copyright violation for that i got a copyright violation last week on my stuff because i showed that that um schauberger video so if you want to see it last week you get demonetized i was like what the hell what the heck emotional damage uh let's see length length here centimeters what is 20 centimeters that's seven inches well it's bigger than i thought so he's talking about our topsoil being

44:22 the top 7.87 7.87 4 0 1 5 7 5 inches to be rounded off at a pretty high precision of earth is where your topsoil is so the top seven six seven inches right that's uh that is where these microbes are living. And how many microorganisms are in the soil? And he says there are 700 kilograms of microorganisms per 0.1 hectares, which is like, I don't know, how many acres is that? And it depends on the content of organic matter, right?

45:08 So, man, let me go and, man, this, talk about, let me go to area here. Area. Let me put this in. He's saying hectares, and we're converting to acres, and he's saying it's 0.1, which is 0.24 acres. So it's a quarter acre, basically, is what he's saying, 0.24 acres. So there's 700 kilos, which, man, let me convert that to pounds here. Because for all us imperial people out there, spreading the empire weight. Okay, so let's see. Kilos. And this is, and I wanted to answer in pounds. And he's saying there's 700 kilos, which is 1,000.

45:56 There's 1,500 pounds. It's actually 1,543.23584, right? So in a quarter acre, there should be 1,500 pounds of microbes. So even though they're tiny, tiny, tiny, tiny things, there's tons of them because they weigh a lot, right? Think of that. That's 1,500 pounds. That's heavy, right? I'm not going to lift that unless I was Anatoly, right? I'll just lift it with one hand. Excuse me, can I clean here? If you don't know what I'm talking about, you're just going to YouTube these things more. I spend way too much time on YouTube.

46:37 So 1,500 pounds and a quarter acre, depending on the content of organic matter, of course. And then the mold is 70% to 75%. The germ is 20% to 25%. And small animals is 5%. So I don't know what the heck he means. I think he means bacteria when he's saying mold is 70 to 75%. And then I think he's saying that this is the fungus, the germ. I don't know. I'm just guessing here. And the small animals are 5%. I have no idea what he really means by mold and germ. Small animals, I know he means like nematodes, fleas, you know, what do they call those things?

47:24 uh, arthropods, right? Small little creepy animals, like a louse, nematode. We'll see a larva of a fly, small earthworm, you know, that only makes up 5%. And, but the thing, the thing about this is that the bodies of the microbes are made of 80% moisture. And this is a key factor because if the bodies of the microbes, just like me, I'm pretty much 80% moisture. You know, if you crushed me out, uh, you know, 80% of me would be liquid. all my cells containing liquid, right? Is that you have a higher moisture content in the life.

48:02 So microbes don't live that long. They're constantly living, dying, being born. And when they die, they then decompose or eaten by something else and then crapped out or peed out. That then puts more moisture into your soil. So even though your soil is only 60 to 65% moisture content. There's more moisture in the turnover of the microbes and that moisture is safe inside them and then they die and then it's released. And that's the stuff you want. So there's more moisture in the soil, in the microbes that then when they die, they can actually feed your plant and get

48:32 more moisture as well as the idea that as the air comes into the soil, it cools and then it condensates out water. So that's how all this water is getting there. And then the other thing about this is that not only are the microbes made up of 80% moisture, they also have 70 kilos, I don't know why it says kilograms, of carbon and 11 kilos of nitrogen, which I don't know why he puts these, but it's basically their bodies are 70% carbon and 11% nitrogen. And so when the microbes die, they actually have carbon, which is organic material, right? That's carbon. Carbon's

49:16 the basis of life. And they also have nitrogen in them. So as they die, this nitrogen then becomes available for your plant, right? And so then this point at the bottom here, nitrogen application amount on normal crops is the same as fungus's nitrogen. So the amount of nitrogen you're putting out is the exact same as the fungus nitrogen. Maybe you're putting the nitrogen not for your plant, but actually to grow your good fungus. And the thing is, you put too much nitrogen, you kill off this stuff, your plant shuts down. If you're over nitrogen, it shuts down.

49:57 um but um yeah so so the key is when you're fertilizing is really to build your soil microbes versus trying to build your um your uh what do you call build your plants if you think of growing good soil you'll then have good plants so just put up out enough fertilizer and or don't use fertilizer and use the natural farming things, which are not really considered fertilizer. And that would then feed your soil microbes and make it all better, right? And maybe that's what you're talking about. The 70 kilos is from the 700 kilos microorganisms,

50:37 but I don't think so. I don't think so because that seems like that's too small of a number, but maybe it is. Maybe it is. I don't know of that. I don't know. I don't know exactly what these numbers are, but you can always think of it as a ratio too. There's carbon to nitrogen, in them and then that's what compost is that's why then compost makes your soil better and i think here this picture is showing that in one footprint there's 1.8 centipedes there's 479 fleas there's 3 000 aphids there's 12 wood louse there's 11 slipper animacute there's 74 74,800 nematodes

51:23 there's a half a hygrine there's 103 larvae of flies and there's a thousand no there's no way there can be a thousand 845 small earthworms but maybe if they're really small but if you stepped under each step you're stepping on that many bugs each time so tell that to the vegans animal cruelty. Yeah. So those soils alive, they're living. It's all these conscious beings that you're smashing and eating and everything. So, you know, you just got to get used to that fact. Okay. Yeah. And I think this is all point per 0.1 hectares, depending on organic matter

52:07 and all this. So anyway, amazing facts when you start to learn about these microbes or how many there are. So let's go down here to the next bit here. And this is coming down a field that puts compost half ton or, you know, 1.2 tons, not a half ton, but 1.2 tons for 40 years. So if you put compost down this much for 40 years, this is what your soil aggregate is going to look like. You'll see the fungus is making these smaller aggregates into these bigger aggregates. And these are all bacterias and everything. And then it's wrapped by a fungus and it's doing all these

52:40 things and then the fungus fungal hyphae is growing in between them it's connecting there's water there's airflow there's all this goodness coming through and this is what a single grain structure looks like when you're looking at it this is like what it's what it starts to look like this is obviously just a drawing but it's like looking through and there's all these nice korean words in there that i can't read but then check this out if you're not doing that this one is where you didn't do that and your soil just compresses and compacts there's no air flow there's nothing going through

53:15 I'm not sure why it says a field that puts this because this isn't true for this one this is the field that didn't put it and it all smashes on there and you have no structure and how the heck is the root going to find anything how the heck is your root going to breathe how are you going to find any nutrients how are you going to have any water flow how are you going to have anything coming through right so let's look back again at that difference when you put the compost and you're building the IMOs and you're building all this stuff this is

53:43 what your natural structure looks like you can dig in there and they'll tell you that compaction is happening from machines and it's happening from plows well that's because the plow is plowing up all this structure and smashing all this the machine is running over it you get a plow pan and it's like well because you you it's not that you smashed it and made this layer it's that because you destroyed your soil texture, it gets like this. And then this compacts as soon as it rains, this just all locks up like a, like a hard thing versus when it rains here, the rain goes through

54:13 and percolates through and it's awesome. So it's not because you smashed it with a machine, you've caused compaction. Sure. That happens a little bit, but not really. Compaction is because you've killed your soil structure. You've killed your microorganisms. You've killed all this biology that's doing all this amazing stuff. And when you plow it and you make it look like this, it dies and then it's just like no air nothing death oh compaction you know and so you think oh i'm gonna aerate it and make it all fluffy but you're gonna destroy the texture and you're gonna

54:43 end up with this so that's why tilling is like you know they always say no till why because you're doing stuff like this you're taking all this nice stuff and you're breaking it up with your tiller and smashing all this dust and killing all these microbes that are very particular about where they live. And then you're just like leaving it in a clump. And as soon as it rains, you got compaction again. So what causes the most compaction? Well, rain and irrigation, right? It compresses all this stuff here. And so this is what you're ending up with is this, right? Versus you do IMOs and you

55:19 just gradually progress. You just keep putting the IMOs on the top. They'll work their way in. gradual progress, you know, put down deep roots, grow to a high thing, just like the beginning today's lesson said, right? It's like, this is the answer versus, oh, I'm going to try rapidly, aggressively till. I want an apology now. I want plants to grow now. I'm going to till. And then you end up with this and you end up compounding your misfortune, right? And that's what we're talking about. So let's go on to the next slide. Here we go. On the left, the bad rhizosphere

55:51 environment. On the right, the good rhizosphere environment. So let's go over the good one. Yeah, let's go over the good one first. Notice on this side of the plant, the leaves are bigger, the fruits are bigger, and the roots are bigger, right? So automatically in a good rhizosphere environment, according to this drawing, you're going to have better fruits, better leaves, better roots and that equals more money for you the farmer right all those things um now let's look at it and let's get into there it says a variety of microorganisms so look around there's

56:32 a bunch of them there's this looking one there's this like mickey mouse guy there's this kind of weird butterfly thing um there's a couple mickey mouse guys actually then what two harmful ones oh Oh, it says harmful microorganisms, and then it has this S, meaning harmful microorganisms are small, right? So there are some harmful microorganisms in there, but they're very small in proportion to the other microorganisms. Then you look at the crop secretions. So this microbe that's plugged into the root here, crop secretions are very large, right?

57:13 When there's a good rhizosphere, it's taking most of the energy because these leaves can get more energy. It's too much energy for the plant, so it starts dumping it into the soil to build its soil microorganisms up. And it's putting out more secretions, which then the fungus are bringing back more magnesium, more potassium, more calcium. And they're making microaggregation in there. There's micro rhiza plugging in, all these things. and the rhizosphere is expanding because as the more energy comes into the soil, the microbes are able to make your soil bigger and better, right?

57:52 And there's this aggregate structure, right? And more aggregate equals more airflow, then your roots can grow better. It has more water getting in there where it needs to be. It can hold more water instead of flowing off on a compacted soil. It's going to stay in there, right? and then on the left we'll go over to the bad rhizosphere environment and this one is actually compressing right it's getting worse and worse the roots aren't very strong so the the why reach out why go out further there's excesses of potassium and magnesium where the plant can't

58:28 even take it up the nematodes are root not nematodes that are destroying your roots and And those aggregates are not big enough for the predator nematodes to come in and hunt the root-eating nematodes. So you get an imbalance in your nematotic populations. And the nematodes start getting out of hand, causing more problems for you. And you can't get the minerals for it. So there's harmful microorganisms become much larger because your roots are dying off. So they're eating your roots and eating everything. And they're killing your plant. The leaves are drooping.

59:03 the fruit's tiny and the crop secretions are small because of that you don't have very much leaves so it can't put out much energy into the roots and your aggregation structure is destroyed so um so all that makes sense right this is the gradual use of this and you can use both the disgustingly cheap um jadam microbe solution and imo on top the jadam stuff's going to go down You know, the disgustingly cheap microbes will go down and they'll get eaten by all this good stuff. And the IMOs on the top will go down and both those will work in tandem, right?

59:41 So both those, the more microbes you can get in your soil that are good, balanced, well-fed, well-trained microbes, the better off you're going to be. Especially if they're indigenous to your area and they've been growing on the same crop. The more diversity is the better. You're right, Diego. So we'll go on to the next slide here. microorganism proliferation times. And this is important. This is actually pretty darn cool because what happens is what I want to bring your attention to is that there's two microbes

1:00:12 that, um, this is minutes. So in this table here, there's, there's a bunch of different bacterias here, and then there's the minutes per one generation. So for them to double in their generation time of how much they double in generations, what I want to bring your attention to is there's two microbes that kick butt for us and these are the lactic acid bacteria and these are the hay bacillus and and these both have a very um very fast um proliferation time the hay bacillus is at 31 minutes so meaning every half hour they're going to double in population

1:00:50 and then the lactic acid bacteria is 38 minutes meaning that every 38 minutes every 40 minutes they're going to double in population. This is why the lactobacillus is so fast, so prevalent, so prominent. And then especially because its temperature is right at our temperature, it's at 25 Celsius, which is right. You know, I just calculated that, right? It's like 65 or 75 degrees, right? Room temperature. It grows best at that. And so they can grow very quickly. That's why putting the protectors out, that's why they're really good at protecting everything and

1:01:26 getting everything in. But that's also the second reason why if you put too many of them, they'll out-compete your other bacterias like your nitrogen fixers or your photosynthetic or your yeast. Because they grow so fast, they'll eat all the food before your other microbes had a chance to grow to a sufficient population to balance it out. So that's why your protectors can be really good, but also they're very hungry. Now I want to bring you down to this next slide. So understanding that basically in one day, you'll have 2.5 by 10 to the 11 amounts of, um, of lactobacillus. If you

1:02:03 put them in there at a temperature of 25 degrees, um, and they'll double 38 times each day. However, this next one, the coliform bacillus, coliform is typically not something that's good. Coliform is disease causing, right? Um, it's not, it's not the best, but it doubles every 18 minutes. meaning that it's like twice as fast as habacillus and almost three times as fast as lactic acid bacteria and it can proliferate 85 times a day however the difference is that it needs 37 degrees celsius to do this so this is again why while you're making your imos this is why you have to

1:02:45 keep the temperature down because if you allow the temperature to go up above 37 or you know above 120 degrees. What is 37 degrees? Let me just look that up real fast here for you guys. Temperature 37. It's 98 Fahrenheit. So I guess they actually are propagating in there, but yeah, anyway. But this is why that if your microbes go up to, or your IMO pile heats up, You start growing coliform bacillus and they outcompete all your other IMOs just like way faster. They double 85 times in a day, right?

1:03:28 So they've gone through 85 generations in one day, meaning that a human generation is like, what, 20 years? These guys are doing it 85 times in one day. It's like it's insane how fast these things can propagate out the coliform, which I should research a little bit more on coliform. Oh shoot, I didn't want to do that to understand what they actually are and how all this fits in because 98 degrees seems like it's less than 120 and all this but anyway that's why it's important to keep your IMO in the right

1:03:58 temperature profile because if you don't these other bacteria will out-compete and take over your pile and these aren't necessarily the ones you want I don't think. Partita will probably correct me. She was correcting me the other day on the electroculture and that was pretty cool. should probably read that comment but getting towards the end of the hour here i want to finish up this slide we're getting close are we are we yeah we're getting somewhat close i've talked a lot on this but free nitrogen fixing bacteria right these guys they double every 110 minutes

1:04:27 so they get 13 generations a day they like again 25 degrees so keeping that low temperature microbes photosynthetic so these are also you know your purple non-sulfur bacterias doubling at about 144 minutes meaning they'll make 10 generations a day and then last one on this table is the yeast going at 120 minutes per generation and making 12 generations per day and they do it at a bit higher temperature here so again keeping you know your low temperature Thank you, Cheryl. Thank you. Hey, thank you, Cyclopath. You guys, man, awesome. Cool. It's

1:05:10 really nice to know and have that come in for me because, man, I tell you, showing up the persistence every day doing this. It's great. So proliferation times, here they are. Understanding this is understanding why you got to keep IMOs at the right temperature, not let them get too high, keep the right things in check all that going back to his next um rhizosphere is topical tropical applications here you got a paper pot not really sure what this is showing but like type one you just got i think it's type one root growth coming down

1:05:46 the first root coming down to the cotyledons then the roots start to shift out and then type three i don't know they hook into all these microbes and look how many root hairs you have and with these leaves and all this I'm not exactly sure what he means by one two three here I have to go back to a little bit more where he's talking about these slides but I don't remember exactly what he's saying here but these one two three kind of have a difference of where you put an IMO4 out here and if you grow it in a paper pot it'll just reach through out to the

1:06:18 IMO4 and then really when it hits your IMO4 look how much you know root hair there's so much mycelial connection to everything that it really kicks butt so that's how um and um he's saying that here that there's a synergistic relationship here so the microorganisms include encourage more roots the roots encourage more microorganisms the microorganisms make better soil better soil makes more microorganisms. And then finally, good soil enables more root growth. So when you get all this synergy happening and all this stuff starts to go and they all start to balance and benefit each

1:07:01 other, this is how you get a truly healthy plant. He says, start with the microorganisms, put good microbes out there. They're going to cause better roots. The better roots are going to make better, more microbes. The microbes are then going to improve your soil. Your soil is then going to improve your microbes. And then finally, the soil will make your root and your plant grow better, which then that will also cause more microorganisms and keep this synergistic cycle going that if you want to get better stuff, he says, start with the microorganisms.

1:07:31 It'll do everything from there. So, um, you, in, in the other reason for microorganisms, number one here, I think this is actually explaining number one is you get free nitrogen fixation bacteria. They supply the nitrogen. So once you put the microbes, you're putting nitrogen fixing bacteria, more nitrogen. They have mycorrhizobacteria, which supply phosphorus. Super important. They supply organic supply by the microorganisms. And they also suppress soil pathogens here as they go to the roots. The roots, number two, are secreting materials made by

1:08:09 photosynthesis. So as the roots get better, they put more energy back into number one, that system here. Decomposing organic matter. So number three here, coming across the microorganisms to the soil, they decompose organic matter and secrete vegetable nourishment. So microbes are secreting all that into your soil. The soil is then supplying back water, oxygen, nutrient housing, right? All that goes back to the microorganisms as the soil gets better. And number five, coming from your soil up to your roots. It supplies inorganic fertilizer, oxygen, water,

1:08:45 and maintains the plant body, right? So as I said, all this synergistically works together, does everything well, makes it all work, does it. So one more slide here, and then we'll get to that. And I got a few more questions to answer. Really appreciate the super chats though. You guys are awesome. Gradual progress. We're making it happen. So how wonderful root and its secretion. Right. Look at this little genie guy. This looks like Indian Aladdin. I think it wasn't Aladdin Indian. I don't know. Maybe it's Pakistani. I don't know. He's in the desert. Maybe a Saudi.

1:09:21 Who knows? But this looks like a cheap Disney thing. So how wonderful root and its secretions, the secrets of the roots is the secretions. So a single crop here. I don't know what the heck that means, but the number of roots, the main root 143, don't know what that means, but the lateral roots have 13 million, right? So maybe let's just assume this is miles or something. I don't know, maybe, maybe we'll say feet or centimeters or meters. I don't know. It puts out this much 143, but then this lateral roots puts out 13 million. So you want way more lateral roots than your main

1:10:05 root going down. That's the main thing. The lateral roots are way the heck bigger. Main thing to take away. And it says they'll have a length of 327 miles and the surface area of 0.1 mile per plant on a single crop. One plant out there will have a surface area of 0.1 miles, which is like huge, right? Imagine if you spread something out 0.1 miles of a surface area. That's huge. and the roots are 327 miles long like for one plant amazing and then there can be over 10 billion root hairs and then it can secrete each plant one plant can secrete 30 to 40 kilos

1:10:45 per quarter acre so imagine that it's it's just like one plant is putting 40 kilos of fertilizer into your soil each time. And it says it puts 20 kilograms of fertilizer, which I don't know what the difference, maybe this is carbon, maybe this is nitrogen in terms of the fertilizer or potassium or whatever. I don't know. Basic premise here is that a single crop grown right will put out huge amounts of roots, huge amounts of things, and shoot secretions into your soil and actually feed your soil. We always think plants are taking nutrients.

1:11:21 We've got to amend the soil with chemical stuff that we bought and then it's going to take it. No, you grow stuff and you grow them synergistically. That's why cover crops, that's why polycultures work better because they're actually injecting, they're taking sunlight and changing that into sugars and injecting that and building amino acids and building all these things. And actually they are your fertilizers. So, um, and yeah, the secretions are exudates. They're root exudates. Yeah, that's what I'm trying to do. Thanks for clarifying that. But yeah, they're root exudates.

1:11:55 So you can look up root exudates and how all this stuff works. That's what the secretions are. Yeah, so that's how this is working. You do this all right with the microbes and these things. The plants will inject all this. Your microbes will go nuts and you'll have the amazing things. So again, thanks to Master Cho here for outlining this, putting this all into a presentation. you know putting this out here for you guys to you know mull on uh you know gradual progress keep doing good things make it all happen next week we'll be getting into the pigs oh yeah i

1:12:32 can't wait for that i'm a pig farmer here so um and i was just talking to my wife yesterday about how amazing the soil that the pigs have made over 10 years of keeping the pigs like it's just it's phenomenal so you want to get good microbes you know you got to get into integrated livestock and all this or just do IMO and whatever but main thing thanks you guys for tuning in today I got one more question here from Jerome I keep the jar in the fridge for at least two and a half months but not sure how long it'll last if super saturated oh um you're talking about super

1:13:06 saturated lacto lactic acid bacteria um uh how long can the lab last the thing is you should you should be using it quicker like don't like how long can it last it's like use it faster go out just spray it anywhere spray it everywhere like use it don't ask how long it lasts use it within a month or two like if you're making it use it and just keep making it keep making it It's easy to do and keep using it because everything's going to benefit. So if you're asking how long it is, just use it and make another batch. You know, like it does last a while.

1:13:43 The thing is lab is really strong and it says, you know, it's six months, two months, three months. I don't know. The ultimate thing is that if you're asking that question, you're not using it fast enough. You need to be making more and make it more frequently in smaller batches and then use it, use it, use it, use it. you know this is the answer to cleaning up pollution around the world put it into your stream put it into your local creek put it into your flush it down your toilet and clean up the sewers you know like use it use it use it um you know so anyway um they will last a while but but

1:14:18 you you should be using it quicker than it than that so um yeah people the guy all the time yeah cool you guys awesome um great to connect with you guys um oh oh the screen the difference is okay yeah hey thanks nick um i'm not sure but um we'll see okay so anyway um looking forward to you guys uh you know thanks thanks for tuning in we'll see you next week i'll be back i think may it's june it's gonna be june next week i gotta sneeze again well wild um i gotta open the windows what it is oh anyway uh classes canna farm thanks pure

1:15:04 canna foundation thank you cyclopath thank you cheryl you're awesome for making the financial flowers multiply i really appreciate it and um i'll be back next week i guess i think that's it for today thanks I'm gonna close this curtain you ready ready set oh no I just cut to this one huh I gotta put it on the end screen that would help let me go to this one ready try that again ready