Well man, like we rip out our hearts and bear our souls. We're musicians. And when you become a Live 365 VIP member, a portion of your feet goes to the artist, to the people who live to make music. So thanks man. The more you tune in, the more we share with musicians. Subscribe today at Live365.com slash VIP. Live 365. and keep our country deep in debt. Put men of God in jail. Harash your fellow countrymen while corrupted courts prevail. Your public servants don't uphold the solemn oaths they've sworn. And your daughters visit doctors so their children are people. Your leaders send artillery and guns to foreign shores and send your sons to slaughter fighting other people's wars. Can you regain the freedoms for which we fought and died? Or don't you have the courage or the faith to stand with pride? And are there no more values for which you will fight to save? Or do you wish your children to live in fear and be a slave? Oh, sons of the Republic, arise. Take a stand. Defend the Constitution, the supreme law of the land. Preserve our great Republic and each God-given right. And pray to God to keep the torch of freedom burning bright. As I awoke he'd vanished in the mist for whence he came. His words were true, we are not free, but we have ourselves to blame. For even now as tyrants trampled each God-given rite, we only watch him tremble, too afraid to stand and fight. If he stood by your bedside in a dream while you were asleep and wondered what remains of the freedoms he'd fought to keep, what would be your answer if he called out from the grave, to dill the land of the free? well good evening ladies and gentlemen this is the intelligence report time are quirky one day closer to victory for all of our brothers and sisters both on and behind the lines and occupied territories west southwest central and north east well ladies and gentlemen you are listening to us on liberty tree radio dot four m g dot com p b n dot four m g dot com and we're on live 365 then go to Liberty Tree Radio. You will also find us on the M&FM micro stations, CB base stations and alternate technologies both east and west of the Mississippi along with southern and central Alaska. Well today is Friday. It's the 26th and we're going to have BK up here at the bottom of the hour talking about a couple of subjects that you're going to take notes on by the way. But it has been a very busy week financial situation. Nothing changed ship sinking torpedoes have already hit guys It's just purely a matter of them rearranging deck chairs on the Titanic now With regard to food storage there are a number of options, but quick quick options that are easy number one rolled oats Not exciting not fancy has not gone up dramatically rolled oats are an excellent choice for a bulk staple Now, a little quick history here. Every nation has had something that has been the foundation of its growth. Now, I'll give you an example. When you think Asia, what food comes to mind when you think Asian cooking or Asian cuisine? What's the base? What's that white fluffy stuff? Oh, that's right, rice. If you think the natives, and what did the Indian population of North America give to the settlers, one of the several things that were handed down information wise, what about maize, which of course we call corn? For Rome, what was the foundation of Rome's strength? What is it that the Roman army literally ran on? Well, there's two things, a little trick there. One of them was wheat, and the other little secret is vinegar, by the way. Huh? Yeah, that's right. Well, wheat, because the Roman soldier typically was given a wheat ration, and vinegar. Now, if you think about it, the vinegar, vitamin C, a lot of other nutrients, etc., etc., would help with its acids to break down the wheat in whatever form. So this is something to take into consideration, too, with regard to sub-agendas or sub-routines with regard to nutrition, things that help to balance out the diet. There are other variations, and by the way, wheat, rye is another one that has taken its turn with different populations over a period of time. Interestingly enough, these grains have taken their turn. Rye, of course, with France, along with wheat and others. Some countries get so desperately poor and are having such a hard time feeding their people that as long as it crawls, and even if it doesn't, it's going to be eaten. How bad can it get? Well, if you study the history of the French cuisine, there was a little item that's not covered much in the to-do element of the French cuisine history, and that has to do with the poorer period of time when France was starving. It was a combination of problems. There was a blight on a number of grains, etc. But literally they created what they called ash cakes. Now here's a fun one you take the grindings and the chop and the char, you know, we call a charcoal from the bottom of the grate out of your stove You mix it with water if you have something like grass or if you have what little you know, maybe a thatch even or whatever you can get your hands on you mix it in there and That's what you eat tonight. Oh You think you got a bad because you got eat a bolo of oatmeal maybe once in a while or more often than you like There is a lot worse It got to the point where cannibalism was openly displayed in the public markets in France. This is a part of history that they don't talk a whole lot about because after all we want you to come and visit. We don't want you to talk from a distance when it comes to visiting France. The point is that each nation has had rise and fall, better nutritional support. And with that better nutritional support, that's created the rise, the strength of the nation. While America has actually been pretty lucky, although like most great nations and any nation that has been strong, it is diversified in its food production. If it has been out there and it has been available, we have put it up at one time or another. Everything from the conventional vegetables that we are all familiar with that are native to imported vegetables that were brought in with many of the people who immigrated here over a period of a couple hundred years, guys, and more, closer to 400 plus. The point is that many new foods are introduced, but we have a diversified diet. Now, that's nice, and it's great that you can have a mixed cuisine, so you can have Thai restaurant food today, and tomorrow you can go to Burger King, and the next day you can go to check out the German beer fest. October is just around the corner here, guys. October fest, stuff like that. But in reality, each nation typically enjoyed simply its own cuisine, which is where these unique cuisines came from. Now oatmeal, coming all the way back to what I started with here, oatmeal is very, very much a filler food. But there's a lot of things you can do with it. You can make cookies, you can make pastries, you can make soup with it, you can use it to fill soup. Here's one of the things, and another variation, this is barley, but oatmeal would do the same thing. If you have rice and you're trying to get it to go farther, you take a handful for, let's say, five or six handfuls of rice, you take one or two handfuls of rolled oats, or one or two handfuls of barley to make the food stretch, make the rice stretch. Also combines the grains, which is a good thing anyway. The point is that rolled oats are very cheap, you can get it in bulk, you can put it on the shelf, many people already did, guess what, it's gone up in price just like everything else, but it's still not as high as many other items like the rice, etc. that everybody's been focusing on. So there are alternate solutions. Here's another one. Now, I will tell you this, certain things I would recommend have shelf-lives. However, since you're going to be using this stuff and you should be eating it on a regular basis, grade two peanuts. These are from the grain mill. Grade two shelled peanuts. Not in the shells, shelled. Everything you're buying has nutritional value and is food grade. They're just the blem, so to speak. In other words, these aren't the perfect party peanuts that you see that are all overly plump and perfectly straight and all uniform in size. They're like irregulars. There's every shape and peanut you can think of. But here's the thing, guys. You can roast them and you can flavor them as you choose and eat them in that form. Or you can turn them into peanut butter. Now, you know what the difference between the peanut butter you're going to make and the peanut butter you get in the store is? The peanut butter you're going to make is peanut butter. The peanut butter you've been buying in the store, unless you're buying fresh ground, isn't. In fact, the only thing that's left is the, basically it's kind of like, you know, remember they say they use everything but the, you know, the squeak from a pig or the moo from a cow? Well, that's basically what you're getting is the echo of the flavor of the peanut with the peanut butter you buy in the store because it's been actually what's happened is they press it, they squeeze out all of the peanut oil, they sell that to you in a jar in another aisle, and then they reintroduce a fat or an oil of one form or another and homogenize it to make what you call peanut butter. Hmm, didn't necessarily know that? Well, you do now. So with that being the case, keep in mind that these grade...the reason I said grade two is they are cheaper and the difference between grade one and grade two is grade two peanuts just don't look as pretty and you're going to get a little black one once in a while, ain't nothing going to kill you. What you do is you pick it out. Now seriously, we're talking so few that you know it's not critical. You roast them, you can use a wood burning stove, you can use a fireplace, you can use your oven, you can use a campfire and roast peanuts. But remember that peanuts are a lagoon. They're not a nut, they're actually a bean. The advantage is you can actually cook with these things just like you would other beans also. and very healthy, lots of protein, lots of oil, lots of the things that you need mineral wise and again right from the field. In other words, it's a food grade and it's a direct process thing. It's not like somebody did it, you know, handled it one place, re-emulsified it another place. You finally got it in a can that kind of looks pretty because it's got a label on it that you like, okay? Instead it's a food stock. Now the only thing about peanuts is you want to prioritize usage. You want to use them sooner. You can store them. In fact, I've dry packed them and we've done different experiments. What I do is I'll actually roast them and give them different flavors, mix in honey, and then throw in some cayenne. Mix in garlic and throw in some other odds and ends. Again, it depends on what you want to do flavor-wise. Be creative. Be creative in mixes. It creates combinations. This creates food fatigue and creates a variety that will make it unique or make you look forward to a certain day or a certain meal. It creates a positive environment. Now, I gave you two cheap foods, but there are a lot of other items out there. Go to the dollar store and look to see what they've got coming through right now. The dollar store does have food. You will notice if you haven't been in the dollar store for a little bit that all of the servings that are coming in that are new are about half what they were before. Don't be surprised because your dollar has gone down and they're trying to figure out how to stay in business so they're having to package accordingly. However, you can also find other cheap items that are critical. Number one, I would recommend this and that, no, don't say Mark didn't tell you, but think about this. T right now, the dollar store account bags are back up to about, I think it's a hundred per box. They were about 60 to 50, in other words, half what they were. Right now, there's a glut of the hundred count boxes for a dollar, which means it's a penny a bag. Go out and buy $10 worth of tea bags, box a bunch of them up or can them up. Even if all you do is take a one gallon can that you can put a plastic lid on. Or if you can get these big mouth plastic jars like the pretzels or stuff like that coming that are clear, watch the recycling bins where other people are tossing that stuff out. I grab them all the time when they're out there on the road. Why? I use them for cartridges, I use them for dry goods storage, we use them for all kinds of things. And the nice thing is, big lids screws on tight, I can see what's inside. So what you've got is a situation where you can put the teabags in this nice big sealable container that's airtight, and when you need teabags, you've got them. But think about this, somebody else can go, I need some caffeine. You issue out a teabag. Now, don't use it once and throw it away. You use it kind of like in the old Hogan's Heroes or in Stalag 17. Remember the movie where he pulls out the tea bag and he dips it once, dips it twice, dips it three times and very carefully puts it back in its little envelope and then of course has his watered down cup of tea because that's better than no tea. Well, we can do better than that by planting ahead. Tea is one option. Now, everybody can handle tea, and tea does give some people certain allergic issues, and they're not panicking anyone, but think about it. Why cause problems? Know who might have a problem with tea because of the type of tannic acid that's generated, and then act accordingly. Coffee is another thing. Remember, also for trade, like the tea, you can trade out a limited number of smaller bags. At the dollar store right now, A bunch of Indian coffee is showing up. That's right from India. I say, over there by the Punjab, as they say. Well anyway, right now, it's a dollar a bag, not about a dollar a bag, and there are some smaller trade pouches that are even tinier, but they're perfect because they're three for a dollar or four for a dollar, depending where you buy them. Now, these coffees are great because they're already in smaller increments and sealed. What would I do with these right now? I'd buy about $40 or $50 worth, take the bags, break out a regular can, or again one of those clear seal containers and pack the things in as tight as you can and seal it shut. That's a double protection layer. That's a plus plus. That's a double plus good thing right out of 1984. It is critical that you have as many tiers of protection for the equipment that you are doing, you know, you are storing as possible. The same is true for food. The greater the number of vapor barriers you have between the contents and the outside world, the longer it will last. Now another thing, let me give you an example. I had a great day today. They had a yard sale here, the Methodist Church did. Guys, we got a brand new, and I mean never used, food dryer for $3. Brand new. Multiple trays, brand new covers, everything just pristine. Somebody bought it, thought it was a great idea, and then got rid of it. Well, that's a wonderful thing. We think it's fantastic. Food drying is another way to supplement. Now here's the thing. Right now, you got time, guys, to do this. Things are getting tight. The economy is going to hell in a hand cart faster than most people keep up with it. There's a lot of fruit trees out there that are still loaded with fruit that people aren't picking. Don't tell me you can't do this. Pear trees, apple trees, all kinds of good stuff. And we've got all the other soft fruits coming in too, like peaches and all kinds of good stuff. So, in plums, by the way, apricots, another great one, what you can do is dry food in them, also mushrooms, also jerky. These food dryers, if you can catch them where somebody else is going to get rid of them, don't argue with them about it and don't talk to them or debate about it. Get it. Better that you have it knowing what needs to be done with it to somebody else who doesn't have a clue who down the road Ain't gonna ever do anything with it anyway or when the by the time they figure it out It's gonna be awfully late in the game and they're not gonna need to put in the food dryer. Okay Get them use them start storing now dried fruits and dried Dried vegetables will last indefinitely purely again a matter of quality of storage And that's where we it's very very important that right now guys you start looking at this This is puffball season. We just got a puffball that was about the size of a basketball that was flattened out. It grew underneath a board here in the area. We had one of its little side puffballs for the evening meal here in the chili that Nancy made. You know what? It was fantastic. Now, you also need to understand what's out there that's edible. So, if you haven't done this already, I suggest you start going to the bookstores and finding any of the edible plant books that you can. ASAP. That's as soon as possible. Because combining the two, you'll have the ability to recover the food and then process it and store it so you have something on the shelf when the snow is up to your hind end and you can't get out of the house perhaps because well as money gets tighter let me point something out people are already mowing the grass last what do you think is going to happen is less and less money is available for the state and the city and the county and the township and snow is really really deep and gas is really really expensive and taxes don't exist Well, at least not enough to steal everything they want to and still put fuel in the trucks. See how that works? You're going to look at situations that are going to be very interesting as they develop. Prioritized clearance is going to be the word that will be used for the day. And prioritized clearance will be those who have money will get their stuff cleared. The peasants will wait till last. Okay, the to-do people will wink, wink, nod, nod, be rubbing each other's elbows on this and taking care of themselves and they're going to be taking care of you. So be prepared for situations with bad weather, inclement weather, doing to the population what it hasn't done for a long, long time. No, the theme ain't going to do you no good. And Homeland Security is nothing but treats the general population as nothing more than an enemy combatant. That's how they look at everybody. They're a bunch of goofed critters to begin with, can't be trusted, and are all constantly eyeballing what you own. They're thieves. They're eyeballing everything you own and everything. That's what a thief does. So they're thieves. Now, you also need to pre-deploy your food in different locations or at least break it up a little bit. For those of you who are wondering, you need to read some of the accounts, especially of people who lived in the Virginias, people who lived in North Carolina during the Civil War, and especially after the Civil War. In many cases, especially once the war moved farther south, Every blue uniform that came south along certain routes, they were told that there's gold in every house and stuff to steal everywhere. Just like the Batfaggots are going to be thinking, just like the Heartland Security and Homeland Security are going to be doing, same BS people. So you don't want it right there. You don't want it anywhere near you in many cases. You may want to pre-deploy and secure it. And after a while, you may just simply want to disappear off the beaten track anyway, which we've talked about before. Logging up with allies in locations away from central population areas and off of main routes. That way it's less likely that you're going to be making contact with the nutcases in uniform. Now if you do, then you've got to be ready to fight. But also you need to be working together and that's where the militia comes in. That's for another day. Right now it's supply and support and ideas. Storage is critical guys. Start looking for stuff now. There's yard sales, there's all kinds of resale shops. A little trick here. How many of you have coolers? Coolers do a nice job of keeping things cool, but they also do a nice job of keeping things out of your food, don't they? So if you see coolers, this time of year, people are tossing them out by the curb, left and right, right now. Coolers make great storage containers. Think about it. And if you get some of those older ones like the Coleman's and such that have metal hulls, well, there's no mouse or chipmunk that's going to be chewing their way through those. They're double hulled. They offer good climate variants with regard to acclimation. In other words, as the weather shifts, they shift more slowly because of the way their insular pack is set up. So this is a nice little arrangement in general, people. The other cool thing is your food is palatized. That means you can pick it up and move it as need be. So start watching for these cool containers laying around. Watch for what people are getting rid of. Oh, and if you're worried about other things like transportation, people are tossing out bikes. I just got one of these outrageous jogger baby buggies yesterday, last night. Little brake system on it, the whole nine yards. Hell, the wheels are, you know, in and of themselves worth picking up. Nothing wrong with a thing. It's serviceable. But the point is it could also be made or switched over into a cargo cart. And that'll work just fine for our future missions when the time comes in dealing with moving the equipment. In other words, start thinking logistics. What do I need to get stuff moved from point A to point B? If I do have to move it, how quickly can I move it? Do a quick calculation based on how long it takes to move one item to figure if you were by yourself, how long would it take you to move 20 items? or 50 items, or whatever you have piled up. You have to start putting that into the calculation when it comes to redeploying if you're not going to pre-deploy. Okay? You'll find, and in fact a great book, we're almost at the bottom of the hour break here by the way, a great book to read that touches on this subject is Patriots Surviving the Coming Collapse. That's Patriots Surviving the Coming Collapse. One more time, Patriots. Surviving the Coming Collapse by James Wesley Rawls. If you have not read it, you need to read it. And it covers the very subject, the whole idea that some people decided, well, they're going to wait until they needed to move, to move, because there would be plenty of warning. Well, to a degree there is. There's lots of warning right now, isn't there? So would it behoove you to move the stuff now or wait until closer to the event? Well, a lot of people argue, and I think rightly so, that the most intelligent thing to do is to move in advance and have a percentage of the material in place, a majority of it preferably, wherever it is that you plan on moving to. If you have to move it at the last minute, somebody else may end up with all your goodies. And that is exactly what is described in Patriots surviving the coming collapse as one of many of the different chapters that are part of the storyline. For the book so you want to watch it you want to check it out you want to you should say read it But you're gonna see it you are gonna see it your mind's eye Anyway, we're at the bottom of the hour. We're gonna go to break here in a moment This is the Intel report. It's Friday. Remember it is 529 by Western time for all of you out there Go slow pay attention on the way home We want to see you there safe for the weekend back in three minutes or here on Liberty Tree radio live Take cover excellent and where the artist again was mr. Big and we're thinking about maybe is that one we're thinking about using for one of the music videos Oh, yeah, that's one that's going to be used. That's why I played it for you because you haven't had time to come out here and hear No, we've actually although we almost got Ed cemented in today not quite but almost a lot of work done again This has been a pretty busy week and we have BK with us right now Butterknife, you have some ideas here especially. A lot of people are looking at storage. That's why I was talking about it the first half hour here. We're looking at food storage. We're looking at equipment storage. But we want to make sure that our biggest enemy is kept down, and that's moisture, right? Well, moisture and oxygen, really. There are two technologies that matter to us if we're doing bulk storage of things like grains. If you're buying canned goods, they're taken care of. If you're canning goods, well, there are people that know more about that than I do, hint, hint, Cordy. You can get somebody on air that would help with that. Nancy does too, I'm sure. But if we're looking at bulk foods like wheat, beans, rice, especially brown rice, lentils, et cetera, we do need to look after those when we store them. There are some very inexpensive technologies that can help us do that. What I plan to talk about today was oxygen absorbers. Now this is important because oxygen can degrade some of these foods, some more than others, as badly or worse than moisture can. For instance, I'm a big fan of brown rice in preference to white polished rice. There are vitamins and oils and fibers and so forth in the brown rice that's not in the polished rice. In fact, you can buy rice oil, which is pressed out of the stuff that they remove when they make white polished rice. Well, this is just like the peanut butter. They remove all the good parts and sell them to you separately, right? Exactly. The problem with brown rice is that that oil can go rancid over time. And the advice that everybody gets is, well, this will only store about six months. Well, as usual, that advice is derated for consumers that they consider kind of stupid. You've got to figure that it's not two minutes out of the ground when you get it from the grocery store. And they're a little bit conservative in everything and so on. But the basic advice is true. The stuff can go rancid over time. Now, rancidity is an oxidation process. Basically, when oil is oxidized, we say they went rancid. And the way to prevent that is simply to remove oxygen from the environment of whatever it is that you're concerned about. There are various methods that have been around and promoted and they work to various degrees. One of them is to displace the air from whatever you're using as a storage container with some other gas. CO2 is common because it's cheap and easy to handle. It liquefies at about 900 PSI so the containers are easy. It's not terribly expensive from the vendors. It's commonly distributed because of carbonated soft drinks. That's not too bad. Some of the vendors will sell you things like wheat and make a great fuss over dry nitrogen packing. This is the best you can possibly do and you should pay a great deal for that packing. Well squirting nitrogen out of a bottle is going to be dry because of the compression and the refrigeration and so on involved in the process. So that's a little bit silly to talk about dry nitrogen. But if you think about it, The foods that you're packing have some moisture content in them intrinsically. So if you displace the air with the driest possible gas, you can imagine and seal them up and wait a day and then take a sample of that gas and see if there's any moisture in it. You will find, surprise, surprise, there is some humidity in that gas because it came out of the food. So, let's not make too big a fuss over dry nitrogen per se, because it's not going to say dry for long if you're squirting it in with your beans or your lentils or your rice or whatever the case may be. Basically, what we're talking about there is nitrogen packing. Well, we probably all remember from high school chemistry class, what is air made out of? You recall the percentages off the top of your head? Oh, let's see, 80% nitrogen and only what? Very nearly 20% oxygen and almost nothing anything else. Right, all trace, trace otherwise. Everything is traceable. Almost everything else. The biggest other components are things like helium and argon. Carbon dioxide is down there in a tiny fraction of a percent, for instance. It's very critical to plant life, but there's just not very much of it. So if you strip the oxygen out of air, you've got almost perfect nitrogen and a little bit of moisture and all that kind of good stuff. But as we mentioned, you're going to have a little bit of moisture anyway. Well, the easiest way that we can pack something in a nitrogen atmosphere is to pack it in an air atmosphere and then remove the oxygen. And the chemistry of this is not very complex. Doing it as a consumer is not very difficult either. You simply take a little widget called an oxygen absorber, drop it in a bottle, and screw the cap down, and you're done. Sort of. There is a caveat there. Oxygen absorbers require a little bit of moisture to operate, but as we mentioned, that's not a problem. With almost everything you would pack, there is some moisture. There is another caveat that we don't talk about very much. I have spoken with a number of people who have some experience with commercially available oxygen absorber packs, and it's very common for people to discover that these things are expended by the time they get them. That's because they are not shipped in sealed pins. or glass containers. They're sealed in a plastic package, which transmits a certain amount of oxygen slowly through the plastic. And if there's any significant time delay between manufacture and use, those oxygen absorbers are going to do their thing. They're going to absorb the oxygen that leaks through the package, and they're going to expend themselves. What's more, If you look at the specifications on the commercial absorbers, they'll seem very impressive. The biggest one you can buy is one liter, 1,000 ml. That sounds pretty impressive. And then they run down the chain to 10 ml, 20 ml, very small. If you do some arithmetic, and we'll go through this arithmetic. If anybody's interested in replicating this and checking my math and so on, get a piece of paper. We'll talk about this in a minute or two. But you will find actually that a 10, 20, 50, 100 ml oxygen absorber pack is not very big. It's probably not big enough for most people's uses, especially if you're sealing stuff in buckets and mylar bags. We have discussed this before. I personally like two liter pop bottles as a utility container. I think they are darn near impervious to gas. Not 100%, but awfully close. The price is right, the size is convenient, they're easily accessible and they pack well in boxes of a common size. The 12, 12, 16 boxes will take exactly a dozen of these guys. So I think that's an excellent choice and there are other available choices. Now let's talk about the chemistry of absorber packs for just a minute. We all pretty much understand that iron rust and that's an oxidation process. This is the basis of oxygen absorber packs. The chemistry is very, very simple. Iron or steel, it doesn't really matter much, is ground up to give it better surface to volume ratio, iron filings or iron powder, and it turns to rust. And in the process, it absorbs the oxygen from its immediate environment. That's all there is to it. Now that doesn't necessarily mean that a packet full of iron filings is ideal. the process tends to be rather slow. So in order to accelerate that process, commercial packets use a corrosion accelerator. And sometimes they're very cagey about these ingredients and sometimes they aren't. But the simplest and most common corrosion accelerator is nothing other than ordinary table salt. So if we mix iron filings, which are commercially available, you can buy them for about $5 a pound or so online. Or make them yourself. If you have a machine tool that can spin a grinding wheel slowly, you can certainly grab an old piece of cast iron and grind it up and make your own iron filings for essentially nothing. Mix it with a little bit of salt. Remember that this is a catalytic process, so it doesn't really matter very much what the ratios are. Put that in a packet, drop it in with your goodies, and you're done. Now when the commercial guys get into the niche markets, sometimes museum curators and so on will want to remove the oxygen from things that are very, very dry. So a third ingredient will be added in order to contribute a little bit of moisture to the process so that the iron does react. that moisture contributor can be as simple as ordinary sawdust. That's all it takes. But for our purposes, we don't even need to do that. Basically, we mix iron filings with salt. I normally just toss in about 20% by volume of salt. It's a job to mix it up. You'll spend some time with a spoon mixing it up, because the density of those two powders is considerably different. But they will mix up, seal them in a tightly screwed jar until you're ready to use them. Any sort of plastic pill jar with a screw on cap, peanut butter jar, whatever will do. And seal them in packets and you're good to go. We all set so far? Well, the interesting thing too is that again, all this is off the shelf. One of the things that we've pointed out is we have to be able to improvise and build on our own. The other problem is after we get past, let's say, the store bought, guys, there's going to be the next season coming around where we've got to store more material or equipment or at any given time where we need to, and we're going to be out of store bought. That's right. That's where these practices come in. This is where we, in fact, even right now, the other comment we hear all the time, Butterknife, is, I don't have the money. Okay, well, go to the junkyard or go look to see what you got laying around Scrap and Grandpa's backyard. Don't pick the stuff that Grandpa wants to keep. and between all the debris that's laying around and a little bit of improvising and by the way if you need containers and you say I just don't have money guys wait till recycling day when everybody puts their stuff out by the curb with the junk You can walk down the street and take your pick of a design and container and grab every one that everybody is throwing away and have a uniform model if need be. That's what I do with two liter bottles. There are also peanut butter jars. Every once and a while some fool throws away a gallon pickle jar made out of glass. I pounce on those. Oh yes. There are all kinds of options. It's just a matter of, again, if you're saying, well, I don't even have a job right now, that's no excuse, because now you have all the time in the world to improvise, adapt, and overcome all on your own. Right. Let's take a slight digression here. I like to clean out and sterilize these things before I put food in them. There's no telling what kind of bugs they're picking up, either when they're put in the trash or by being handled by their first owners. I like to soak them in hydrogen peroxide rather than chlorine-based bleach. Bleach would work fine and it's cheap. I'm a little bit nervous about the chemistry of the chlorine-based compounds and the plastics. I don't know enough about it to be sanguine about that, so I choose to go with hydrogen peroxide. If you buy hydrogen peroxide at the grocery store or the drug store, you'll pay about a dollar a pint for 3% peroxide. If you can spend that kind of money, that's fine. I choose, however, to go to the local Sally Beauty Supply and pick up a gallon jug of 20% per oxide for anywhere from $8 normally, sometimes on sale, for $6. And one of those dumped into a five gallon bucket filled up the rest of the way with water makes my soak bucket for these containers. After they've been cleaned, I soak them about 24 hours. It's probably gross overkill. And I am quite certain that there are no bugs of any sort in those. Exactly. Well, no, that's not gross. That's just a matter of, again, sound precautionary measures. Well, four or six hours might be enough. But since I don't have a bio lab to take specimens and find out, I just leave them in 24 hours at a batch. And I figure that's better too long than not enough. And I recently had occasion to dump out my bucket just because I needed the bucket for a sewage related emergency. When I tossed that out the back door and it hit the concrete, boy did it fizz. So after a couple of months of use, it was still plenty potent with peroxide. So at any rate, let's get back on topic here. To make your oxygen absorbers, All that's necessary to do is to mix the iron filings. Remember, they're about $5 a pound or so, bought online, or you can make your own with table salt. I generally mix in about 20% by volume of table salt and put them in some sort of packet. Now I've gone through a few iterations of that. What I've finally settled in on as the cheapest and most expedient method is that I will raid the hand towels at some public restroom, the ones that are a long continuous paper roll. Grab six, eight feet of that, roll it up, put it in my pocket, take it home. Snipping that in three pieces with scissors and then unrolling them, you end up with strips that are six or eight feet long and maybe about three inches wide. Those I wrap around a dowel, glue them lengthwise with a hot glue gun. It just happens to be a convenient way of doing it. There's very little setting times. Snip them off with scissors and staple the ends. And I've got a packet that works beautifully. It's big enough to contain the powder, small enough to drop into the neck of any bottle. And it seems to work well. You have to be careful stapling them so you don't, you know, every once in a while, I want them to leak. So if you do it over a sheet of paper so that you notice a leak, then you can toss that one aside. I made a little scoop from a piece of metal and bent it lengthwise so that it's somewhat C-shaped as seen from the end and I used that to scoop a roughly measured amount of this powder into each of these and then just staple the end with a common office stapler and we're done. I've used other methods but that's the one that I settled in on because it's a nice compromise of cheap and quick. Let's see. I do not measure this stuff per se, but I've settled in on an average amount and I have then weighed the results. And it turns out that a dozen of these, remember a dozen of those two liter bottles fits into a single box, a dozen of these packs the way I make them weigh about a quarter pound. So I did a little bit of arithmetic. And anybody who remembers the high school chemistry may want to check my arithmetic. Iron has an atomic weight of 56. Oxygen has an atomic weight of 16. The rust that we produce is Fe2O3. So what we get is that that mixture will absorb 43% of its weight in oxygen. That is 43% of its iron weight. in oxygen. So 100 grams of iron will absorb 43 grams of oxygen. Now we go through the density of oxygen in air is 1.4 grams per liter. We do a little bit of arithmetic. A quarter pound of this mix is 113 grams or so. The end result of my calculations are that A quarter pound of this, if we assume that only 80 grams instead of 113 is iron, then a quarter pound of these absorbers strips the oxygen from about 120 liters of air. So what I am basically making are absorbers that are 10 liters equivalent. That is, they will strip all of the oxygen, if they operate at 100% efficiency, from 10 liters of air. Well, I'm using them in two liter bottles that are mostly full of grain of some sort. I imagine there's half a liter of air in the bottle. So we're over killing this by about a factor of 20 to 1. Even if there is some leakage of oxygen through the side of the bottle, I think that that should keep that bottle evacuated for at least two or three years, simply if need be by the process of continually stripping oxygen out of the container. Even if the seal for some reason was shrinkage or expansion allowed for a little in a little access or a minor bleed and then say sealed depending on heat and cold, you know, expansion and contraction. This would compensate for that and still pretty well stabilize it. Right, there's also the possibility that oxygen may diffuse through the plastic at some slow rate. Those bottles will keep CO2 contained effectively indefinitely. But CO2 with carbon into oxygen is a slightly larger molecule than O2 that's free in the air. So what contains CO2 might not perfectly exclude O2, but I suspect that it's very good at excluding O2. Maybe not 100%, but darn good. One of the things that we use quite a bit, which you'll see in the equipping videos, is one gallon dry pack canters. Those are available through laymans out of Ohio. And the Amish, of course, will sell them. These are the hand crank manual models. But you can buy brand new cans, you can buy brand new lids, very reasonably priced. And one of the cool things is once you take this packet like you're talking about and you seal it inside the can, there's only a specific volume that's there. The cans typically won't compromise. The only consideration might be if the can, like I said, were dinged, damaged, or if in the long run, boy it would be a long run, it might rust through if it ever did. If it got to that point, chances are the vessel is, there's a question anyway of what may be transpiring. It could be underwater, it could be excessive moisture, et cetera. By that time it's not an issue. We found that these work exceptionally well with the one gallon canning or the two gallon canning systems. Now there's a two gallon can that's actually like a double number 10. And the cool thing about that is you can not only use it for food, but think about the length of two one gallon cans stacked one on top of the other. And often versatility for mechanical reasons beyond just containing volume. What can you put in something that big? All kinds of good stuff. So, the military canned everything for years. They canned ammo, they canned medical supplies, dry packed. They did all of these things. Everybody remembers, you still see them. In fact, they were here last year. The Greek 30-06 Ham Tins with the M1 Grand Eclipse in the bandoliers and the sealed Ham Tins. They use a little different system, but still see the idea that anything can be dry packed canned, so these cans are awfully handy to have. Another thing is there's what's called a re-rimmer that allows you to use the can that you've already opened up. 10 times you can hope you can re-rim it five times on one end of the can right they can't get a little shorter each time Yeah, that's right. You lose a little bit, but you can still use it again. We're looking at multiple seasons How can we get the most out of this? A real quick touch on that all these sci-fi movies they did all kinds of stuff where you know they were attacking live the people who were Survivalists or whatever and one of the things they always seem to think that we never thought of was waste control You know there was there's garbage you eat all this stuff where does the garbage go? Well, you fling it out the window and scatter it all over the countryside, right? Right, right, which is what they would do, but not us. The point is that nothing is going to go to waste. Everything that's in the cans is going to be used and eaten. I don't like the taste of that. I'm going to leave the last one fifth of it in the bottom of the can and throw it away. It doesn't work that way people. You don't waste stuff. Unless you want to hunt rats with your spear gun or something, you don't believe in that stuff lying around anyway. That's right. You'll have other visitors you didn't really want to come and say hello. These are all considerations. The one thing I like real quick, I know we're getting towards the top of the hour here, is with the dry pack system you can put a can of beans, a can of rice, you can put a can of lentils, a 1 gallon can of cornmeal, and then a 6 can, which is a combination of spices and meat packs, different types of meats, all canned, packaged themselves like MRE type pouches inside the can. Now you've got six cans in one case, you glue P-38 can openers on top of each can, you throw that to somebody and you've got everything for a family that they need to eat for quite some time. It's a matter of how creative the individual is that opens up that can. So this is a consideration that when it comes time to issue stuff out, material out to troops. If it's palletized like this and already subdivided, they've got everything they need. They're going to have to be creative. Trust me guys, you've seen this before. In prison, in the military, or in environments where people really, really got to make it count. That becomes a one month kit. Oh yeah, they get real creative real fast. Ask anybody about what a cook up is from behind the wire. I need to do that. We actually need to put that out of videos. We need to do a butter knife because With improvised nothing, you can come up with some pretty interesting menus. And again, you're limited. Now, in this case, we're talking about preparing in such a way that you're not limited. and the storage issue has been dealt with. And again, I'll tell you what, Butterknife, we're going to be able to pretty well put this down in written form so everybody gets a chance to take advantage of this. Let me point people at our Yahoo group, go into groups.yahoo.com, enter Liberty Tree Radio and you'll find our group. If you look in the messages, you'll find message 1021. That's an early write-up that I made of this whole process. It has some of the arithmetic and some of the procedures. Also, if you look in the files section, you will see a photograph of a couple of Coke bottles that I filled with beans, dropped some of my early oxygen absorbers in, and then three days later, that was the result. You can see those bottles have crumpled up. That is visual confirmation that your absorbers are working. Lentils crumple very fast. Wheat takes a long, long time. Rice and beans are in the middle. You need to experiment. But don't give up after a day and say, aw, darn it didn't work. Give it a few days and take a look. If your absorber packs are working, that package will crumple up. Now give those, Dave, I'm sorry, give those, forgive me, I got to cut in. Give out the sites again on the off-group page where they can go right now again. Go to groups.yahoo.com, enter Liberty Tree Radio to find our group. You may want to look at message number 1021. I should do an update of that, but that's an early write-up of this same technology. Also take a look at the file sections, or perhaps it's the photo section. You will see a couple of red Coca-Cola bottles, 2 liter bottles that are all crumpled up and that's a demonstration of how effective these guys can be. I also did a little bit of arithmetic and discovered that half liter, that is 500 ml commercial oxy packs, if they work, if they're fresh, costs about 30 cents a piece. And it's always a dice roll whether they're fresh. At $5 a pound, the 10 liters that I'm making cost about a dime to manufacture. So it costs about one third to make something that's 20 times as effective, and you know it's 100% fresh and active. So I would strongly recommend that anybody with an inclination consider making your own. It makes you more independent, and by golly, you know it works, and it is solid. Now again, we're right at the top of the hour. Butterknife, can you come back again? We've got more things we need to cover. Sure, I will plague your program from time to time. And again, we're looking at Food Fridays, too, actually making this a standard with regard to storage. We're at the top of the hour. As always, God bless the Republic. Death to the New World Order. We shall prevail, ladies and gentlemen. The Empire is on the run. We and our pickies are on the march. We're gonna kick them all the way to the beach give them a backpack full of dye-bolt machines ladies and gentlemen And let them swim halfway back to the spiders. No, no the biggies will get them first