SIMO, PIMO, AIMO: New IMO Names, Moisture Ratios, Box Material
Dr. Drake and Master Lee spend the day at Master Lee's farm in Muju, Korea, running the whole IMO process in one sitting: collecting wild IMO from a winter greenhouse, adjusting leaf litter moisture, cooking rice for the box, and setting boxes into the litter under breathable rice-straw paper with 20cm or more of litter on top.
Master Lee introduces a new naming system so IMO1 and IMO2 are retired: the collected, sugared inoculant is now just seed IMO (SIMO). SIMO is propagated onto rice bran with FPJ, OHN, water-soluble calcium phosphate (WCAP, 1:1000), mugwort FPJ (1:500), brown rice vinegar (1:500), and 4 to 8 liters of seawater for minerals, at 0.1% SIMO by weight, to make PIMO. Good PIMO smells like a bakery; the batch that contacted soil and smells like forest leaf mold is the activated IMO, AIMO.
PIMO piles are built about 30cm high, mixed by hand or with a BCS tractor tiller for scale, and kept under 50 degrees Celsius since heat above 70 destroys the beneficial microbes; finishing takes about a week, with daily turning if it runs hot. AIMO is made by mixing PIMO with two soils (often red clay plus local soil) at roughly 50% PIMO, 25% soil, 25% soil.
The cycle continues past AIMO to feed IMO (FIMO, fed to animals), manure IMO (MIMO), and compost IMO, which Master Lee also touches on while checking a bag of chicken manure that, surprisingly, barely smells.
Questions answered
- 17:29 What moisture percentage are we looking for in the IMO leaf litter? — Around 20-30%; too high, like 25% and up, starts turning the pile anaerobic.
- 22:30 Are IMOs aerobic or anaerobic? — You cultivate aerobic microbes; anaerobic ones come along naturally, so don't chase them on purpose.
- 28:36 What wood should the IMO box or basket be made from? — A cedar that's good for microbes works well, but some cedar species are antimicrobial and toxic, so check the tree first.
- 33:41 Does heavily chlorinated municipal water affect the rice used to collect IMO? — Yes, it likely affects it, the same way chlorine and fluoride affect people.
- 39:13 Is there a maximum depth for the leaf litter piled over the IMO box? — At least 20cm, but piling too high adds pressure and cuts off air to the microbes.
- 44:02 Why drop the old IMO1/IMO2 numbering? — IMO1 always turns into IMO2 once sugared, so there's no separate stage; both are now just called seed IMO, SIMO.
- 56:40 What's the typical ratio for using seawater as a mineral input? — Use about 4 to 8 liters of seawater per batch as the mineral source.
- 59:07 Do you always use mugwort for the FPJ that goes into PIMO? — No fixed plant; mugwort or a similarly vigorous local plant like water dropwort works.
- 1:02:11 Can you swap in plain water-soluble calcium instead of the calcium phosphate? — No, use the bone-derived water-soluble calcium phosphate (WCAP); the phosphorus makes it better for microbes than eggshell calcium alone.
- 1:18:43 What's a common way people fail at making IMO? — Not being able to judge moisture and smell correctly, like when he first tried it in the Philippines and couldn't tell good IMO from bad by smell.
- 1:36:56 Do you use a thermometer to track PIMO pile temperature? — A thermometer is precise, but you can learn to judge it by hand; keep it under 50 degrees Celsius since 70 destroys the good microbes.
- 1:40:30 What's the mixing ratio for turning PIMO into AIMO? — Roughly 50% PIMO to 25% of one soil and 25% of another, such as red clay plus local soil.
- 1:55:46 Is the red clay used for AIMO collected locally? — Yes, it's common all over Korea, and it's even used to filter and drink water for its medicinal qualities.
- 2:18:20 How long does finished AIMO keep once it's dried and bagged? — Once dried the microbes go dormant, so it can keep for years until it's rewetted.
KNF Office Hours is a free live Q&A every Sunday at 9 AM HST. Bring your question to pureknf.org/learn/questions or join live.
In this episode
- 0:00 Intro
- 0:29 Riding in the Back of Pastor Lee's Truck (Muju, Korea)
- 5:20 Collecting IMO in a Greenhouse in Winter
- 14:22 Adjusting Moisture of Leaf Litter
- 23:31 Preparing the Rice for the IMO Box
- 27:47 Choosing IMO Box and Basket Material
- 32:19 Filling the IMO Box with Rice
- 33:41 Does Chlorinated Water Affect IMO Collection?
- 34:13 Setting the Rice Boxes into the Leaf Litter
- 40:20 Smelling PIMO Made from Rice Bran
- 49:07 Making PIMO: Inputs and Ratios
- 1:07:24 Smelling and Judging PIMO Quality
- 1:15:00 Mixing FPJ, OHN, and Minerals into Rice Bran
- 1:29:00 Mixing the PIMO Pile with a BCS Tractor
- 1:32:38 Testing Moisture of Fresh PIMO
- 1:36:38 Caring for the PIMO Pile (Temperature, Turning)
- 1:40:30 Making AIMO: Mixing PIMO with Soil
Transcript
Auto-transcribed with Whisper. Click any timestamp to play from there.
0:00 Outro Music I
1:00 Really? Is he going away at all? I'm going to get the lock.
2:00 so Okay.
4:30 I'm going to go. Wait a minute, I also got a change.
6:00 over here and we collect the eye oil from here. This is too dry right now so we're gonna adjust the moisture. I'm going to put a knife in the sand and the sand. I'm going to put a knife in the sand. I'm going to put a knife in the sand.
6:51 You can see there are some dry heat, and there are also much more moldy, almost powdery shape of the heat. And actually, originally you were supposed to do it in the mouth, you know, it's a fresh, but there are a lot of problems with the grain and the grain. I'm going to find a video of bringing it up to the camera. I'm going to put it up here and it goes to the camera. Photobabur looks like a camera. I'm going to put it on the camera. I'm going to put it on the camera.
7:37 The rest of the paint, like the dry, the dry paint, everything is good. I'm going to bring it to you. It's not a good thing. You can do it anytime. You got left over there. I'm going to get a couple of times. I'm going to get a couple of times. I'm going to get a couple of times. I'm going to get a couple of times. I'm going to get a couple of times. I'm going to get a couple of times. I'm going to get a couple of times. I'm going to get a couple of times. I'm going to get a couple of times.
8:40 I'm going to go to the next one. Okay. Yes. Yes. Yes. Yes. Yes. Yes. Yes.
9:26 Yes. Yes. Yes. I will try to make a little more of the water. They're either gathered in like a camp hill, like on the left side, and they were, uh,
10:12 they were, uh, they were like, the powder, and then, uh, they were silky with water, and so on, paint, and the galaxy, and stuff on top. And like, from my understanding, they're using this, like, help, uh, like paint with, um, trim trees and stuff. I'm not sure about that substance, but I was like, it could be fine. She'll say one more. Yeah. No problem. I'm okay. Yeah, thank you. Won't hurt. Won't hurt. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do.
10:58 I do. But my grid is powdered and that's the driver. That might be in the same red, but it's different. But you call it lost powder. It's all here. What is it? It's all here. It's all here. It's all here. It's all here. It's all here. It's all here. It's all here. So as we mentioned earlier, we don't use the double-ex system anymore. Today we'll just call it the Gopher. So we're gonna make IMO 1. So the IMO 3 and 4, we'll be doing it today. So right now come over here, let's try the IMO 1.
11:49 So we're going to adjust the moisture level. Do you want to make the moisture spread out even? Don't forget to use your hands. I'm going to mix them in. This is a ! It's a
12:38 nice This is a It's a nice nice nice nice nice nice nice nice nice nice nice nice nice nice nice You see the mycelium growth decomposing pine needles? Yeah. It smells like the smell. Try smelling it.
13:27 It's similar but that one is better. You want to take third and try? I don't know, I'm going to save. It's a little bit better. I don't know, I'm going to save. I don't know, I don't see. It's a little bit. It's a little bit. Yeah, it's like straight mushroom. Can you, can you go deep? It's a little bit. It's very watery too.
14:21 I'm going to go. This is nice for a second. You want the water to get up? So, keep going. Stop. Stop. Stop. Stop. Stop. Stop. Stop. I wonder why the other one is better.
15:08 The place is real. Oh, it's kind of like... Like, it comes together? Yeah. That's the... My ceiling, I think. Yeah. Alright, let's go. Don't. It's out there. Wait, wait. This one, the wood. Yeah, yeah, it's small. Yeah, yeah, it's small. If you see this, the waste is being released.
15:54 The waste is being released. If all the trees are being released, the waste is being released. Let's see that the bamboo is actually very much decomposed right now. It's very fragile, breaking easily into the microbial. I'm going to wait. You've got to observe this kind of stuff. It's a process of being a V-Opt.
16:40 So this is like the leaf in the process of becoming soil. And when you work on this kind of thing, you always absorb closely, and you will gain more and more. So this is, this has a lot of microbes because it's in the process of, the leaves are the food, so they're turning into soil. But of course, without any moisture, they will not operate. Maybe not, there's no activity. This dry stuff is the activity stopped because of no moisture. If you get a lot of moisture, you can get a lot of moisture.
17:29 When you give them moisture, they will continue their breakdown. How many percent of moisture are we looking for? For the IMO unit. When you get dry stuff, you moisture them up. Is there any double percentage? 50? 50? Yeah, I'm sure. I'm sure I'm going to use 20-30. If I'm going to use this, I'll use it. Is it good? I'm sure I'm going to use it. Is it good? Yes. I'll use it. How about 10? If you open it, it's going to be a problem. Yes, it's in the room. It's stuck? I would say... I would say, where are you going to replicate it?
18:16 Do you replicate it? Are you going to replicate this practice and bring it to, you know, to isolate it into a different... Can you find it? Can you please? We are going to get the moisture check. Oh, okay. I'm going to bring it up. Focus on the middle. Alright. You know if you like moisten it and then let it dry out, if the mycelia is more likely to like sporify and then create more spores and reproduce in here, like raise it up and then like so they go dormant again.
19:02 I would say it's not going dry at any moment is better than before it's dry. Turning it to spore means their activity is actually very hard for them to activate, so they turn it to dormant. They're going back to life to take more energy. So you're looking for consistency throughout the pile then, right? Right now, yes. But when you are not making anything, you don't need to keep this moist and nice, because you will need any activity. And so if I store this in a dry area at home, like if I collected it through and then just used it as I needed to inoculate areas and just like moisture.
19:49 Yeah, you can store it dry, but when you moisture it once, it will keep moisture quite some time, so it's okay. I'll take a look at the front of the front. If it's too wet, it won't be. Also, too wet is not good. If it's just a little wet, it won't be. So likely to grow more anaerobic because of too much water. Yes, okay. I'm going to take a look at the front of the front. What's that? It's not a good thing. It's not a good thing.
20:41 It's not a good thing. No, it's 4.3. 4.3? It's not connected. I'll explain it to you. It's not connected. It's not connected. It's not connected. It's not connected. It's not connected. This is a 25% force, right? Too much moisture and you, this will have too much anaerobic. Not desirable.
21:34 It's 24.6 right now. Yes. Yes. I'm going to do this for the last time. I'm going to get a little bit. I'm going to get a little bit. Okay, I'm going to get a little bit. What did she ask you?
22:30 Are the ayamuns aerobic? Ayamuns are a mixture of aerobic and rotund aerobic, but we are trying to cultivate the aerobic. Please believe that with the aerobic microbes, the anaerobic microbes just come with them naturally. What do we come together? Like, they all just live together in the soil, but like you don't need to focus on creating anaerobic microbes, but more of the benefit of that aerobic protein is beneficial. Oh, really? It's not a lot of people who are in the same way. It's not a lot of people who are in the same way. It's a lot of people who are in the same way.
23:15 We're trying to make it more therapy for young people. I hope you enjoyed this. I hope you enjoyed this. I hope you enjoyed this. This is white rice. You know the difference between brown rice and white rice? Skin-halled. More polished. This is rice cooked quite dry. So the rice we eat at the restaurant is much more soft and wet. This is more dry. This is a little bit too dry.
24:02 A little bit too dry. This part is a bit too dry. It would be something similar to what chefs would call like al dente with like pasta. I don't know that. so the moisture came in and the moisture's you know what I mean like yeah yeah I'll then feel it would be our big enough it's still a little bit of bite this right this is fully cooked but drying out Is this good? This part is optional.
24:49 Nice. Oh, you didn't describe it? This is the very important thing you cannot learn through the books. Feel the texture and the moisture. Nice and dry. It's edible. This is white rice. This is for my books, don't need it. I know, but... I would eat this. White rice. It's cooked more than... It's sticky. It's sticky rice. Oh, okay.
25:34 It's not the normal rice No this is normal for us So it's not like the Chinese rice, you know Chinese rice is like drier Chinese and the South East Asia they eat long grain non-sticky rice Japan, Korea and some part of China we eat sticky rice We do have sticky rice Yeah The water is also a bit of water. The water is also a bit of water. The water is also a bit of water. The water is also a bit of water. The water is also a bit of water. You can also use that non sticky rice in your region.
26:19 And as long as it's got the optimum moisture level, not too wet, it will work. So we mix it because when you cook rice normally It always a bit overcooked. Beetle is good. The top part is a bit dry. So we mix it together. So I'll put it in there. Please take a picture of the photo.
27:04 Don't sort of smash all the rice. Don't press them down. Try to keep them full. It's like this. It's like this. I'm going to put it on the ground. I'm going to put it on the ground. I'm going to put it on the ground. I'm going to put it on the ground.
27:50 It's a tree that's made from a tree. It's a tree that's made from a tree. You can also make a tree that's made from a tree. It's a tree that's made from a tree. This is made from cedar. And below he put some wood material for better air flow. It's this kind of sticks. And this tree is made from a tree. That's a big thing. However, some of the trees, they are toxic. They are antimicrobial. So you do not want to use that. I think the same name, the cedar that was in North America, they are like antimicrobial. I think they are different trees. But this one is good for growing microbes.
28:36 Check the trees. Is the cedar used because it has a higher carbon to nitrogen ratio? So it doesn't break down faster? It's faster. I used to make a spray in Korean Korean. I also used to make a big tree in the States.
29:22 It's more than this than this. This is very good. You can get it from made from Dambu or some other book on the series. These are good. If you have a country with these 1,000 units, you can make it in this way. Find something local, good air flow, micro-friendly, and use it for the practice.
30:08 I'll put it in 2-3 and 3-3. Let's try it. I can try. Fill up two thirds of the... Keep it fluffy. Fine tree is good for the box? Fine tree. I think it's not good for the box. I think it's not good for the box. Not very good. I think oak would be pretty well. I mean I've noticed a lot of microbes within like oak leaf mulch and stuff. This is very clever.
30:53 I don't know. I don't know. I don't know. I don't know. I don't know. I'll fill this out. I'll fill this out. I'll fill this out. I'll fill this out. So you need to check the moisture level. And then let the water flow into the water. So as you go, like... You're checking the moisture level.
31:40 And then letting the water flow into the water. Then you can mix it. It's a lot of water. You have to fill two thirds. Have a good one. I don't know. You want to try? Is that like overcooked? It's the bottom part. Just distribute it out.
32:27 That's good. When cooking the rice, use add anything? Or is it just like spring water or just add water or...? Just the regular water. Yeah. And you don't pour off, right, if you're cooking for this? Do you rinse the rice? Pour it off? You just leave it in the water. We'll just wash it off. We'll wash the rice. We'll wash it off. We'll wash it off. Yeah.
33:18 I'm going to put it on the right side. I'm going to put it on the right side. I'm going to put it on the right side. I'm going to put it on the right side. If your municipal water is like heavily chlorinated and filled with terrible things, will that affect the rice after it's cooked or does it really make a difference? I think it would affect it. If it affects humans there right now, then I'd be interested. Fluoride and all that. Yeah. You know, you're good at it, but you've learned it from Korea,
34:07 and you've been able to do it for 6 or 7 times. It could be quite difficult. It's a 3-3-2-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-3-
35:04 So this is how Mr. Master Lee was doing it. So, go to the fire. Go to the fire. Go to the fire. Then, where? This is just to prevent the fire from going to the fire. If you want to go to the fire, you can put it down. So, you can put it down. This is just to prevent the paper from sinking down and touching the rice.
36:02 This is rice straw. The rice is being harvested right now, so easily available in Korea. If you don't have it, then you cannot use it. But this has got very good microbes on its plant body. That's why we're using it. Does it matter what material you use to cover?
36:48 Cover under the material. Yeah, yeah. This is traditional Korean paper. Like with the rice coming. It's breathable. The air flows through the thing. So not something like plastic, this kind of thing is good. Don't worry about it. The moisture level is the most important. and we want the microbes to transfer it to the lunch box and when we put the leaf back on top, we don't want to press it, we just put it on very softly
37:39 I'll cover it It's really easy to use. We want the height to be more than 20 centimeters. We want height above the lunchbox. If it's too thin, it doesn't work very well. Also, if it's, you have to pile up high or else the box will come out.
38:28 Yes. Then I'll take it to the guard. I haven't got it yet. Yes. I'll take it. First, I'll take it. I'll take it. I'll take it. I'll take it. Good. It's a little bit. I'll take it. Wester Lee will bring the IMO 2. No, IMO 2 is not IMO 1. And the first one is IMO 1. No, he's got it. So, it's the one that I bought. Ah, this is the old method. It's the old method, but now it's the method. The first method.
39:13 Yes. Yes. So, he's going to bring the sugar added IMO. and he wants some more piled up. Is there like a maximum depth he would go in a pile? Or is it throwing that 20 centimedes in? Or at least like a... Yeah, at least 20 centimedes, but if it's like too high then definitely if the pressure will make the... ...people less... less air or the... Yeah. That's good.
40:23 This one is rice bran. Yeah. Still pretty, pretty warm. So previously we used to call this IMO3, right? IMO3. We will also make IMO3 a much larger scale. Those are all rice bran over there. So we'll use the rice bran and make the number three. The new name for IMO3 is the PIMO, propagated. It will be propagated. We're going to make the PIMO over here. And then the one with the mixed with the soil will be the next,
41:09 the one we previously called the IMO4. We'll also be doing that there. Also, it's very useful to keep smelling stuff. The smell tells you a lot of information. I'm a one, two, three, four, they all have this distinctive smell. So try to get used to the smell. That's the greatest benefit of actually working hands-on on the farm. You can't learn that from like the kids. If you like it, you can smell it. Yes, it is. It's a process that it's going to be done with the smell.
42:16 Once you see somebody, it's kind of hard to forget the face. Right, right, right. I think the nose is really important. If you have a more sensitive nose, you're much more advantage in natural farming. You can judge the quality of the insect with the nose. What's in the... This is my brand. My brand. What's in that? You have rice, you take out the husk and you have brown rice. It's brown rice? Brown, brown. Brown rice and you take out the bran. The layer. The layer. And that bran is that one.
43:01 So when they polish the rice to get white rice, that's the remnants. That's what they polish. So, this is the first thing to explain. The natural mineral, the natural mineral, the natural mineral mineral, I will try to explain the new method. Basically, if you have a lot of eyes, you can do it if you have the machine. You can do it manually? They used to, right? Sure. I'm going to say that the new concept of the new concept that we've been watching on.
44:02 Master Li has worked on this field many years and based on his experience he wanted to reorganize the concept of the IMOs but we'll be introducing that now this one is the first stage right and this this IMO is you don't call it number one or number two it's gonna be just the seed IMO seed IMO or the start the IMOs. Collecting the wild IMOs into the lunch box. This is the 1st and 2st of the IMOs. This is not the 2st of the IMOs. This is the 2st of the IMOs. So it's not like number 1 is this one, number 2 is the sugar.
44:50 Because number 1 always becomes sugar. There is no number 1 state, right? You always turn into sugar. So this is actually one thing. So we just call it the seed IMO, SIMO, finish. They are all SIMO. Collect it, and then you sugar it. That's the seed. It becomes the seed, the inoculant. That's the seed IMO, SIMO. So this is the completed state of the SIMO. So giving a separate name to IMO1 and IMO2 is meaningless because IMO1 always becomes IMO2.
45:39 So this is the completed SIMO. Now when fermenting the seeded IMO, Would you ideally like the box that's two thirds into the jar or whatever the container? This jar. Here we have the water and the water. How much is the size of the box? Two thirds is optional. So it's a good thing. It's a good thing. It's a good thing. So you want to sort of experience, you can adjust the volume of the cooked rice and the side of the jar.
46:24 To make a match. Yeah. Once it's done, this is in sugar. Right. This is sugar again. I put it in the middle of the sugar and the sugar and the sugar. I put it in the middle of the sugar. I put it in the middle of the sugar. I put it in the middle of the sugar. So, just to do this, it's a good thing. So, this is... After that rice collects the IMO, you added one-to-one with sugar by weight. And then you put it here. And then this is... You can just keep it for a long time. Because they are preserved in sugar. So, this is one-year-old. I'll explain tomorrow,
47:08 but it's a new concept and a new concept. The first person who knows who you are, is fine, but the people who have always had to do it in their own way. So, we will start with the S-IMO, the starter, the seed IMO.
47:59 So we will put it aside and then we will go on to the next step. Previously we called it the IMO3. That one is you propagate it. So you collect the seed and then you propagate it. So the next step is the PIMO, the propagated IMO. So we'll go on and actually do the PIMO now. We'll go and get together.
49:11 Mr. Lee has done this many times. Mr. Lee has done this many times. Mr. Lee has done this many times. Mr. Lee has done this many times. Mr. Lee has done this many times.
50:10 . . . . . . . . . So when you're making the PIMO, the propagated IMO, these are the inputs that you need to prepare. So, it's best that you have all these inputs ready before you use the IMOs.
51:05 So I'm going to use these are like the FPJ, OH, calcium and all those people. And when you mix it, you will be mixing together with all of them. So we will do it together. We will do the handle. Then the water is in the water. The water is in the water. The water is 4. That's the S-SIMO.
51:59 And we're going to put in 1 over 1,000. 0.1%. 0.1% into the water. It's 1,000. It's 1,000. It's 1.8L. It's 1.8L. It's 20L. It's 4L. It's 2L. It's 80L. So you will be putting in 80 grams of seed IMO. Just like this?
52:46 Yes, like this. I'm just going to put it in 30 grams. I'm not going to put it in a few seconds. Just like this, I'm going to put it in a few seconds. It's very sticky and hard to put it into the... If you want to put it in a lot, it doesn't hurt to put it in more. Take out some generous amounts, about 80, and put it into the water. If you want to put it in a lot, it's not good. Okay.
53:34 It's just a little bit. So, I'll explain this. If it's a normal, it's a normal thing. If it's a normal, it's hard to use it. You can see this is very difficult to rinse off. It's okay to just sort of grab it and estimate with your eyes and then doesn't hurt to put in a bit more than the standard.
54:19 Just put in some general amount of SIMO. And the reason why you put the water in here is to mix well. The first thing is to mix well. First we will be putting in all the inputs here. Then we will put it over there so it's easier to mix. This one is Oriental Herbalutrient Lemon. This is also OHN but the remaining, the leftovers.
55:08 It's got some debris in it. This is when you use the nozzle when you use the nozzle. So this one's got some debris so it's not suitable for drip irrigation. Like, no, no, I mean foliar spray. It's gonna block the nozzles. But that one, the filtered clean one, that one's good for folio. This was not good performance, so we're just going to use it for this IMOs. And then, this one, if you use this one, you can use it. One to one thousand? Yes, it's the same.
55:54 One to one thousand. Right. And it's left here. But in this case, this and this and this are low. It's very low. If it's not too low, it's not too low. It's not too low. We have slightly more left, but we just put it in. This solution at the bottom is weaker than this one anyway. So we said more, it's okay. It's not like rocket science. Science. And this is the water. This is 1L and this is 1L. That is 2L of sea water. Two of them. That's 4L of sea water.
56:40 So, that's... So, we have mineral in our area. Where is it? There is a mineral A. But there are many areas. I don't use mineral. Yes, so if there's mineral in the water, it's in the water. If you use mineral in water, you can use it for water. 1L? I think it's 1L. 1L is 4L. It's 1L. It's 1L. 1L is 4L. So you can use the sea water for minerals. But if you have those purchased minerals, then you can also use that. But we recommend the sea water. You can also increase it up to 8 meters, so between 4 to 8 meters of sea water.
57:36 What's the typical ratio on that? Like 1 to 30 or something? Sea water? That would be 1 to 100. How do you come in? I'm 10% now, but I'm 30% now. 30% now? I'm 50% now. 80L. It's 10% now. No, it's not. It's 3L. It's 4L. It's 5%. 5%. This is a brown rice vinegar.
58:21 This is 1 to 500. This is the phosphoric, autosolubent phosphorous calcium, the WCAP, 1 to 1000. The one made from the bones. What's the name? Water soluble. Calcium phosphate.
59:07 This is the mugwort FPJ. One to five hundred. Do you have any particular plant properties with a particular FPGA that you do this with? Do you mostly do it with mugwort? Do you have any particular plant properties? No, if there is no plant properties, That's what I'm saying. What is this? It's a
1:00:05 I like to eat the vegetables. The vegetables are the most important to eat. The vegetables are the most important to eat. The vegetables are the most important to eat. The vegetables are the most important to eat. The vegetables are the most important to eat. The vegetables are the most important to eat. The vegetables are the most important to eat. The vegetables are the most important to eat. The vegetables are the most important to eat. The vegetables are the most important to eat. The vegetables are the most important to eat. The vegetables are the most important to eat.
1:00:33 The world has a lot of manganese, so they have been selected for making this production. The mineral has a lot of mineral. The mineral is well-known. In the Philippines, it's called the Kankong. Water parsley has a very vigorous growth, very strong, vigorous plant. There are different species in the area. And you would have some similar plants in your areas that you can use. So if you don't have both of them, you can just use one of them.
1:01:19 You double it. Two-bè? One hundred. One hundred. One hundred. One hundred. One hundred. One hundred. One hundred. One hundred. One hundred. One hundred. One hundred. One hundred. One hundred. One hundred. One hundred. One hundred. One hundred. One hundred. One hundred. One hundred. One hundred. One hundred. One hundred. One hundred. One hundred. The rest is 1 to 1000. Also the brown rice vinegar, 1 to 500.
1:02:08 Brown rice vinegar is 1 to 500. Now could you switch from the water soluble calcium phosphate with the water soluble calcium? Or could you... Instead of calcium, just use calcium. Calcium is a different. Different. Different. Use the phosphory calcium. Okay, so you want to use the water-soluble? It's made from the bones. But you want to use the calcium part of the solution? You're not using the calcium. Okay, gotcha.
1:03:08 Yes, so when we are making the IMOs, we use the calcium phosphate, not the calcium. The animals are in the ground. The animals are in the ground. The animals are in the ground. The animals are in the ground. Yes, I just explained that the animals are in the ground. The animals are in the ground. The animals are in the ground. The animals are in the ground.
1:03:54 We need to put in산 in our people. We need to put in산 with animals. Phosphorus is a important nutrient for animals, microbes. Cancelium is just from eggshells, but this is derived from bones, so it's better for microbes. So many people can use it, but why it's not going to be mixing it? That's why we instead of mixing both the calcium with this one, we just use the PCA. Gotcha. Okay. Calcium forster. That's right. Then this one.
1:04:40 This one. You should put it here. You should fill it here. Camera, get off. I'm not sure if you're not going to get it. It's not going to get it. It's not going to get it. If you're not going to get it, it's going to get it. If you're not going to get it, it's going to get it. It's not going to get it. I'm not going to get it. I'm not going to get it. I'm not going to get it. I'm not sure what the problem is.
1:05:25 I'll ask you a question. So the rice is almost like a rock. It's very very hard right now. And they will not involve. So we have the S-AIMO now ready to make the P-AIMO.
1:06:12 So the propagate AIMO, we are using the rice bran. And you're going to use this pump option to adjust the moisture level. Then you'll just use this pump option. This is... We've tried this last year and tried it together. But you've seen this before. I'll just check it out. So you'll just use this pump option. This is part of our experiment so you don't have to worry about it. You're just playing around with the micro. We won't throw it away, we'll just cover it in the bottom and... make the piaim on top of it.
1:07:04 Try the smell. Come and smell it. So, when the water is stuck, it's not stuck. Also, let's observe how the smell check the difference of the smell. That part is where the rice bran has been in contact with the soil. So, you can see they have bonded together. They have a similar egg. I love that smell. It's totally different smell. The one that's born.
1:07:50 It's not that sour. It smells like a bakery or something. It's a good smell. It's not that sour. It's a good smell. It's a good smell. It's a good smell. It's a good smell. It's a good smell. This is not. This is the one that has been contacted. This is the one that has been contacted. This one. Try this moment. This is a very important part. The smell of this state and the smell of this state is a very important part.
1:08:37 You can smell it. The smell is better than the smell. This is a smell that is still fermenting.
1:09:28 This is a green one. It's a bit more light than white tissue. It's good to see it. It's a bit more light. It's mixed with anero. It's not good to see it. It's a bit more light. It's a bit more light. It's a bit more light. It's a bit more light. It's a bit more light. It's a bit more light. It's a bit more light. So you should know how to test the smell. So you can decide whether it's been or not. This is not a data that you can use.
1:10:15 You should know how to test the smell. So this is the part where we observe and judge based on the smell is quite important. Actually, even if you bring in modern science, you cannot analyze the smell, right? You don't know what's in the smell. So many different compounds in the smell. But actually, if you use your own body, your power of your senses, you know you can distinguish that this is a good smell. So your body is sometimes actually a better tool than the science to judge in your farming. If you know this, the way you know the smell is not good.
1:11:00 If you know the smell is good, it's good. If you know the smell is good, it's good. So you can't get the smell and the smell is good. So if you only learn through the books, you will never be able to tell the difference of the smells. And if you have good experience in this kind of smell and real hands-on, you can go to any farm and check their inputs with your smell and tell whether it's good or bad. So the difference between the smell that we were talking about, the one in the process,
1:11:50 this is the smell of the PIMO, the propagated IMO. The one that was in contact with the soil, that part is the activated IMO. Previously, we called it the IMO4, right? That where the microbes have assimilated together, the local IMO and the propagated IMO, they assimilated together. So the smell that is contacted, that is? the IMO or we call it the activated IMO, the AI. And what are we looking for? The one that has not been contacted with the saw or the one that... That one, the AI. The first one is the same with the virus. And I've asked you a question.
1:12:28 I've said that I've been talking about this before, but what difference is the difference between your experience and this one? I don't know. No rum doesn't smell as sweet. It's more of a sour dough kind of smell. I use a milk bottle so it's a sweet smell like a sweet smell. I use a milk bottle. There are a difference between milk and milk. But the smell is close to the smell. If there's a lot of minerals, the smell is a little more. It's a little different, but it's a little different. It's a little different.
1:13:25 It's a little different. It might be different in the process, but in the end it should sort of conversion to that AIMO smell. It should actually simulate to the smell of the forest, the leaf mode. It ends up smelling like that. That is the activated AIMO. Okay? I'll define the new names pretty cool, huh? Yeah. Makes sense, bro. Then we'll put the rice pan here. We need to put the rice pan here. We need to put it here. We need to put it here.
1:14:10 Let's put the rice pan over here. When you put it, we'll put the water in a little bit. I can see the window. The window is a bit dry, so I can't see it. I can see it later. What? Is it going to be done? I'm going to go to the window. What happened?
1:14:58 I can do this with a machine. I can do this with a machine. If you go to the machine, it's not a machine. It's not a machine. It's not a machine. If you have machines, this whole process can be easier. here but we want you guys to learn how to do it with hands first so that if you can do with the hands you can use the machines later but if you start with machines you cannot do it with the hands so first we do with the hands
1:15:55 so
1:16:55 so so
1:17:55 Did you ever fail in the animal? Did you fail in the animal? Yes, there. What is the reason to fail? What are the reasons to fail? When I first put the name in the Philippines, the smell of the oil and the smell of the smell is not good. I don't know how much it is. First, when you went to the Philippines, he only learned it by theory, but he could not tell the difference between a good one and a bad one.
1:18:43 He could not tell by the smell. And failed to adjust the moisture level, So he failed, but he did not even know he failed that kind of thing. This one is the one that easiest to go wrong. Easiest to fail is this one.
1:19:28 You just use the hose from here and adjusting it? What's the thing? What's the thing? We'll just mix it with it. This is a common mineral. So, we'll mix it with water. We'll mix it with water. If we mix it with water. This one has all the seed. We need this one to spread evenly as possible. Next, we'll mix it with water. I'm just going to get the water. I'm just going to get the water.
1:20:14 I'm just going to get the water. I'm going to get the water. I'm going to take a look at the table. I'm going to take a look at the table. I'm going to take a look at the table.
1:20:59 I'm going to take a look at the table. I'll put the car on the back. I'll put the car on the back. I'll put the car on the back. I'm going to put it in the bag. I'm going to put it in the bag. I'm going to put it in the bag. I'm going to put it in the bag. I'm going to put it in the bag.
1:21:47 I'll take a little more water. I need to add a little more water. I need to add a little more water. I need to add a little more water. I'll take a little more water and put it in the water. Well ideally you want to mix it more evenly so the water is spread out evenly but because of time constraint you'll just spray on some water and then shift it over there. But if we start this end then we can mix over here. Yes, yes. So, you can put it on the water and put it on the water.
1:22:34 It's so good. I'm going to put it on the water. Yes, yes. I'm going to put it on the water. I'm going to put it on the machine. This side, this side. Do you want to do it? I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. Don't worry. I'm sorry. I'm sorry. I'm sorry.
1:23:20 I'm sorry. I'm sorry. What? I'm going to go to the side. I'm going to go to the side. Can you come up with the fish? I'm going to go to the side. You need to be able to do it. That's why I'm going to go to the side. No, no, no. You can go to the side and the side and the side. You can go to the side and the side. So you move it. This way, I'm going to go to the side. This way, this person. I'm not going to be able to get the camera. I'm not going to be able to get the camera. I'm not going to be able to get the camera. I'm not going to be able to get the camera.
1:24:00 I'm not going to be able to get the camera. I'm not going to be able to get the camera. I'm not going to be able to get the camera. I'm not going to be able to get the camera. I'm not going to be able to get the camera. I'm not going to be able to get the camera. I'm not going to be able to get the camera. I'm not going to be able to get the camera. I'm not going to be able to get the camera. I'm not going to be able to get the camera. I'm going to put it in front of the camera.
1:24:50 so I'm
1:25:52 Okay. so
1:26:52 so okay I just found one for 200 bucks.
1:27:52 with the motor and the gear, welded on high beams. Oh, already welded on high beams. Well, as soon as I get back, I feel like... What do you want to do? Yeah, I want to do it. I don't want to do it. I don't want to do it. I don't want to do it. I don't want to do it. No, I suppose. No, no. No, no. We're gonna mix it using the machines. Bring the machine to the side or that's right mate? I can move bags. You can drive it that side. No. Move bags, huh? I'm going to do that.
1:29:03 I'm going to go. I'm going to go.
1:30:03 I'm going to take it off there. so
1:31:03 so That's girl bread.
1:31:52 You see it now? Three, four. Three, four. Sorry, I didn't. Three, five. It depends on the moisture level. It's not powder like that. It's not powder like that. It's not powder like that. The weed now around I think it's more glue than the side of the side. I mean it's not full IMO. If you take this stage for the second day, it gets...
1:32:38 It's all like this. If you touch it, you can make the face and then drop it. This one is a bit wet. This is not too wet, but still able to make the shape when you form the fist. This height is 30cm. We're not going to do this. We're going to pull it up. It's 30cm. Yes, it's a bit.
1:33:24 Yes, it's a bit. You're going to hit your car. I'm going to go to the car. We wanted to be about 30cm high. We want to push them together and find it up. Here we go. I'm not sure how much it is. I'm not sure how much it is. I'm not sure how much it is. I'm not sure how much it is. I'm not sure how much it is. I'm not sure how much it is. I'm not sure how much it is. I'm not sure how much it is.
1:34:11 Hold on It's right inside the line I need to get a lot of steel.
1:35:11 What is the name of the table? What is the name of the table? Oh, the name of the table. It's a name. What are you doing? What are you doing? What? I'm just going to put it in. I'm going to put it in.
1:35:57 No. I'm going to put it in the water. If you put it in the water, you can put it in the water. If you put it in the water, you can put it in the water. I'll put it in the water. If you put it in the water, you can't press it. If you start to get hot in tomorrow, it will be better to get it. If you start to get hot in tomorrow, it will be better to get it. It depends on the weather, but it will be a week. It will be done.
1:36:56 about one week to be completed. If the heat is high, you have to turn it over every day. So this is the PI, propagate heat. Is it typically by fuel of heat, or do you bother putting a thermometer and try to look for a certain temperature. How much temperature is the temperature? 50CM, 50CM. 70CM, the temperature is destroyed. 50CM is the temperature temperature temperature. The water is more than the water.
1:37:41 The water is more than the water. The thermometer would be precise, but to get the hang of it, you'll be able to use your hand later. You don't want it going over 50 degrees Celsius, because at about 70 degrees of the good stuff that are being destroyed, so you want to keep it below around 50. So right now this is slightly dry and if it's in this dry state, 건조하면 더 질요. 빨라집니다. So when it's too low, it's too low.
1:38:27 It's too low. It will be faster to finish in this dry state. If you have a lot of moisture, it takes longer to be completed. So then here is a process of making it. Okay, so that's the PIMO. Now we go on to the activated PIMO. I would say, unless you're a master, I can use it from the letter just so you get it right each time. From my experience, doing it a few times, like as soon as I start opening up, I start seeing the key coming from it, I usually split it, you know. Let's see what we're doing.
1:39:13 We're doing a camera. Let's see what we're doing. Let's see what we're doing. Let's see what we're doing. Let's see what we're doing. Let's see what we're doing. What is the difference between this man and this man? This one is... This one is... Oh, it smells like banana. It's finished there. Oh, so that's that. Pineapple. Pineapple. Pineapple? Pineapple. Pineapple. Pineapple. Banana smoothie. Banana smoothie. Smell like that. The basil food. Then we'll put this in here. We'll put the water in the same way.
1:40:02 We'll put this in here. The water? Yes. And let me explain here. Now, here's the water. I'm using this method. This is the soil. I can plant the soil. I can plant the soil. This is the soil. This is the soil. This soil comes from the field. You plant your crops. So this is right from outside the house. And this is red clay soil. So, this is 50% of the soil.
1:40:49 So, this is 50%. So, this TIMO is 50%. So, two soil, they are 25%. So, if we put on the soil, we put on the soil. So if we put in all these PI over here, there would be about the right volume ratio. 25, 25, 50. 25, 25, 50 in 거죠? Yeah. Yeah. Yeah. Yeah. Watch it. 5, 5, 5. 1.
1:41:34 1. 1. 1. 1. The only one is the only one. If you don't have this red clay, just use your steel soil. Or you can just put in some additional leaf loans in that place.
1:42:22 Here, for you, Yung-Hung has made this whole thing. So, please give me a hand. Okay. All these bags and everything you see here, everything. I'm not sure. Then, you can mix this and this one. First, you can mix it with two. So, you'll start mixing the two soil. Just mix it together with the same way. We'll do it again.
1:43:07 You're gonna go in there? First we mix it together. We mix it together and mix it together. We're just ready to mix it together. I'm going to put the water in the middle. I'm going to put the water in the middle. I'm going to put the water in the middle. I'm going to put the water in the middle. Right, good. You can clean it up now. I'm gonna make this one up, okay. There's a water bottle. And there. I'll put it in there.
1:44:11 so
1:45:55 so .
1:46:46 . . I'm not sure. I'm not sure. I'm not sure. I'm not sure. I'm not sure. I'm not sure. I'm not sure. I'm not sure. I'm not sure. I'm not sure. I'm not sure. I'm not sure. I'm not sure. I'm not sure. I'm not sure. I'm not sure. I'm not sure. I'm not sure. I'm not sure. I'm not sure. I'm not sure. I'm not sure. I'm not sure. I'm not sure. I'm not sure. I'm not sure. I'm not sure. I'm not sure. I'm not sure. Maybe you can stand there and see both of you.
1:47:41 What's wrong? . .
1:48:26 . . . . . . I have a thing about you. I have a thing about you. You can work on this side of the box. Thanks. Go on. Alright. Thanks. One of those, please.
1:49:40 There are three pieces. I used to put it in the same way. It's a lot of pieces. Then we put it in three pieces. Then we put it in the same way. Okay.
1:50:40 And then similar ratio, same.
1:52:10 I'm going to go to the next one. No, no, no, no. That's a good one. I'm going to just... I'm going to put it down.
1:53:10 I'm going to go ahead and get the car. It's waiting.
1:54:05 What is it? I don't think so, I wouldn't be able to touch it. Okay. Yes.
1:54:56 I'm going to put a pen on the bag. I'm going to put a pen on the bag. Yes. Oh, gotcha. Just put it on the bag. Yes.
1:55:46 Is the red clay local to the area? Do you collect it from nearby? Yeah. It's very common in Korea. You get it everywhere. Yep. It's got medicinal qualities, red clay soil. Yeah, right. You use it to filter water and drink it. Oh, really? For real? Yeah, very good for the quality. You thought of what is this one? Riverville? No problem. Plastic... Plastic problem. Yeah.
1:56:45 I'm going to put it in the middle of the car. I'm going to put it in the middle of the car. I'm going to put it in the middle of the car. I'm going to put it in the middle of the car. I'm going to put it all together. .
1:57:30 . . Another person here. We need to stand. Good. I'll just take some home, just fill up my folder, it's all good.
1:58:36 Some inoculated papyrus? That's what I call fake news. um yeah yeah yeah yeah yeah yeah yeah yeah yeah yeah yeah
1:59:39 I'm going to go. So what I'll show you to do? So you're gonna just do the mix... I think the bottom line is like the front area right now that's been mixed. And then we'll remix this batch. Okay.
2:00:25 Remix this batch. He said you can just keep going with that part. . . . . . . Do you know that?
2:01:10 I don't know. Time. Yeah. I'm going to put it in the middle of the car. I guess we could start. Keep it moving? Yeah, keep going that way.
2:02:13 Oh, what are you on this? I'm going for 20.
2:03:06 oh I'm sorry.
2:04:06 I'm sorry. Oh
2:05:06 . I'm going to go to the next one. This one is double the size of this one.
2:06:08 Soil, soil. so
2:07:08 so I'm sorry.
2:08:08 so so
2:09:08 so I'm sorry.
2:10:08 I'm sorry. The
2:11:08 I told her was the backboard. I told her the middle of the high gas. I'm going to put it in the middle of the wall. I'm going to put it in the middle of the wall. A little inch.
2:11:53 A little inch. Small inch. Small inch. Small inch. Small inch. I'm going to go to the next video. I'm going to go to the next video. I'm going to go to the next video. I'm going to go to the next video. I'm going to go to the next video. So we will come back tomorrow and check how these are going. So we will come back tomorrow and check how these are going.
2:12:41 And if you've done this many, you can make this system. I'm going to eat this system. I'm going to eat this system. I've made all the ingredients in the same place. So we have a... After lunch, we came and made all the seed IMO, the SMO, the PIMO, and the AIMO. Propagated and activated. I was able to show you the first time. I got to list the many seminars, but it's the first time that we showed the complete process in one day. So, first of all, I would put the 종균-mys생물 in the first place, and then the
2:13:31 the next place, and the next place, and the next place, and the next place, the the most basic place is to put the plant in the first place. So, you keep these, make those SMO and the PMO, AMO in your palm and have them ready, and you'll have your inputs available. The next step is the final step of the process. If I can make it easy to prepare for the process, it's easy to make it. It's not easy to make it. If you have the three of them ready, then you can make new ones whenever you want. Then you can use all those inputs for other purposes.
2:14:09 All those bags that you see in the bag, they are AIMO and PIMO. So, I've done it because of the amount of the amount. If you're doing the amount of the amount, you can do it by the amount of the amount. And if you're doing the amount of the amount, you can do it by the amount of the amount. So this is quite a big volume, but if you sort of half the volume, it's good enough, it's easy enough for just two people to work on it for a few hours. If you're reducing it for the half, then just one person can do it easily.
2:14:43 It's difficult to plant a single plant, but if you're making a single plant, then you can make a single plant. It's not easy to plant a single plant. People find IMOs difficult, but if you have seed IMOs ready, and you have other inputs like FPJ and CAT and all that, then you can easily make IMOs when you need them. So if you want to do it, you can only use this one, you can only use this two-fold or three-fold. You can use these machines to use the machine.
2:15:45 We've shown you today how to use the machine. So if you have those simple machines, then you can double or triple the size of your operation and use the machine to do it easily. Are you using a tractor? Any of you have tractors? For example, if you make a tractor cover or tractor cover, a tractor cover, a tractor cover, a tractor cover, a tractor cover, and you can make a lot of the size. If you make a tractor cover, it will all be mixed in. If you make something like this, according to the width of your tractor, and just go in and out with the killing,
2:16:28 and then the mixing is finished with the iron. I don't know. So you can do it a little bit. That's one of the ways how to scale up the operation. You just have like a butt for a tractor. Can you just come in and scoop it up and drop it down? How do you do it in a tractor? That's okay. But when you get a lot of heat, you can do it in a lot of heat. and then you can put it together. That could work, but the tilling is very good for mixing the whole thing together, even in the moisture. When you're using heavy machines, make sure that where the tire compresses the ammo,
2:17:27 If you assist the ammo, you back out so that compressed area will be tilled as you move out. You don't leave it compressed. This thing has a tiller in the front, and that's why we have used the direction facing this way and moved out like that. And this is the two-way of this, but there is a hole in the hole, so this is the best of the plant. This is the double-side of the PIM here because it's got soil in it. I hope it is soil. I'll tell you later, but the plant is done in the process.
2:18:15 Let's open it here. The one under the bracket? Can you see that? They are the A-I-M. How long does this keep there? After it's done? Yeah. The volume of the bag, you just help it like if I have two bags of... You can put... You can just help on something. You mean, format it inside the bag you mean? No, I mean like when you want to count the volume, like two bags of this, I just pack one next one. oh yeah because the ratio this is the hey I am have a look and smell how long does this have a shelf like
2:19:04 I got you turn them down or you know what to the cut it by some edges that the title me and out of the name of the book It's a little hot. I'm just going to go a little bit. I just put them in bags like two days ago. The temperature will go down. It keeps getting dry and it goes down. I just made it like two days ago. When you're in the water, you can keep it for years because once they are dry, they become dormant.
2:19:51 Until there's water. You keep them sort of... 1m 이상 올라가면 안 되고요. Here is about 90cm. On the ground, you can use the wood to make wood. You want to keep them well ventilated. You can put air flow. You can put them on the floor. Put something like this, so it rests on top. And the air flow is good. And position them so the air can go through them. You can put them on the floor. You cover this later tomorrow, the IMO will be built tomorrow in depth.
2:20:49 So you have things for yourself. It is not that difficult. You can just use your own hands. You don't need machines, you can do it yourself. You can do it yourself. If you don't forget to use machines, you will forget to use machines. But you will forget to use machines, and you will forget to use machines. Today is very special because we learned the whole process in one day. from the beginning to the propagation to the activation. I hope you guys remember it. Don't forget it. If you forget, even if you come back, we will not teach you.
2:21:35 And this is the new quaybimi. So tomorrow we will cover the later stages, the further stages after the AIMO. So AIMO is not the finish. We go out further. And then we named this manure, manure IMO, MIMO. So that's a new concept. This one's from the floors of the bedding of the animal house, manure IMO. So, we got, currently we organized it into six steps.
2:22:32 So starting from the S, P, A, you go on to use the A-Imo to create the feed Imo, animal feed. So that's, we call it the F-Imo, the feed Imo. And the animals process it and turn it into M-Imo, the manure Imo. The manure Imo, we process it further and turn it into compost Imo, which is going to feed the soil and the plants. So that sort of completes the whole cycle of the Imo. So, I've been taught you all about the hitties, but what kind of food is this? Can you guess which animal this is from? Oh. What kind of food?
2:23:17 You need the dog's nose to do the nose. Chicken. Chicken, yeah, devil. It's very cowl. This is a chicken, but it's not a smell. Can you make a chicken? Human? He doesn't know yet. He didn't know yet. He's been gathering this shit for a while, man. The king that imported a million tons, or a million pounds or something, in China back in the day, a thousand years ago. He bought, he paid money for Chinese. We've been... it doesn't... smell it's not that bad. It doesn't smell... it doesn't have that bad smell.
2:24:06 It doesn't have that smell even in the animal house. So we bring it out here, it still doesn't smell. And we are processing it, turning it into the compost iron, sea iron. This is the best part of the plant. This is the plant that is the plant that is the plant. You can see the microbes growing on the feeding on the manure. But this is the dog's back on the floor. It's okay to touch the smell. That's still okay, bro. Pretty amazing if you just cut the manure. You cannot treat your own manure. I can't do this. I'm going to ask you to ask you to get the food out of the house.
2:25:16 I have to be like that. It's in the air anyway. You're breathing. It's the mentality, right? You're breathing it, it's fine. You want some? I can always feed it to you. Better you don't have it. Better to have a good hair. This side of the air flow, the air flow will not go wet. The air flow will not go wet.
2:26:10 So they will absorb moisture when the weather is humid and then release it when it's dry. But if you have them all compacted together, they can get too wet and become anaerobic. Don't want that. Okay, that's the cover right up and then finish. It's a cow. It's a cow. It's a cow. It's a cow. I'll do it in the next one.
2:27:04 Yeah, okay. Yeah, yeah. Small up. Okay, small, small. Go. Yeah, okay, okay. Yeah. My house and inside water wash. Wash your head. I'm going to take a picture. I'm going to take a picture. I'm going to take a picture. Why don't we take a picture? Come on. Why don't we take a picture? Come on.
2:27:54 That dog is so nice. Hey, what's up, puppy? Puppy puppy. Oh, he's a good boy. I'm going to get a little bit of a drink. I'm going to get a little bit of a drink. I'm going to get a little bit of a drink. Yeah.
2:28:59 so up up