Air conditioner overnight. Please don't let another sleepless night go by. Get your bed fan by going to bedfan.com or calling area code 210-632-8280. I had a dream the other night that, well, I didn't understand. A figure walked in through the mist with a flintlock in his hand. His clothes were torn and dirty as he stood there by my bed. He took off his three-cornered hat and speaking low to me, he said, We fought a revolution to secure our liberty. We wrote the Constitution as a shield from tyranny. For future generations, this legacy we gave. In this, the land of the free and home of the brave. The freedoms we secured for you, we hoped you'd always keep. But tyrants labored endlessly while your parents were asleep. Your freedom's gone, your courage lost, you're no more than a slave. In this, the land of the free and home of the brave. You buy permits to travel and permits to own a gun. Permits to start a business or to build a place for one. On land that you believe you own, you pay a yearly rent. Although you have no voice in saying how the money's spent. Your children must attend a school that doesn't educate. And your Christian values can't be taught according to the state. You read about the current news in a regulated press and you pay a tax you do not owe to please the IRS Your money is no longer made of silver nor of gold you trade your wealth for paper so your life can be controlled You pay for crimes that make our nation turn from God and shame you've taken Satan's number You traded in your name You've given government control to those who do you harm so they could burn down churches and seize the family farm 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 won't be born. 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'll fight to save? Or do you wish your children to live in fear and be a slave? O 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 trample each God given right, 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? Is this still the land of the free? Good evening, ladies and gentlemen. This is the Intelligence Report. I'm Nancy Cornke. Mike is not with us tonight, but there's certainly a lot to talk about. We've had, last hour we covered quite a few things. We talked about home food storage, some of the things you can do, different places you can go to purchase. And, expensively, Aldi's is a terrific place to go. Watch your local sales. in your grocery stores and department stores for those greatly reduced rates. We talked about making jerky. One of the things I will tell you that works really well, I liked using was the McCormick's marinade and steaks. Brown steak or sirloin steak, which will make a much softer jerky. slice it really thin, put it in that marinate for about 20 minutes and throw it in a food dryer. I use, I have a couple, I think I have a Noroko and I have a Betty Crocker. Both were cheap cheap. The Betty Crocker I picked up years ago at, oh goodness, Kmart. And I think it's probably almost 20 years old, come to think of it, but I use it every year. I picked up another one of the yard sale and gave it to my middle son who is living on his own. He loves making jerky. So soak it in there 20 minutes and put it in into there. It will tell you just to use water. But if you take a couple tablespoons of oil, that oil will actually help to get the flavoring of the marinade. And if you want to make your own out, another thing I like to use, the little vinegar. and oil and Montreal steak seasoning or something you can do, it's just plain old off the shelf Italian seasoning, Italian dressing because it's already got the oil vinegar mix which helps to, the vinegar helps to break the protein down so it's a little softer while the oil gets that flavoring into the meat and it's very, very good. But that works, and it only takes about eight hours in there to dry if you cut it like maybe a quarter inch. And the easiest way to get your meat nice, even, cut is to partially freeze the meat first and then cut it with a knife. And it comes out very, very nice. Let it fall. One of the things, instead of putting it in a pan, you can put it in a Ziploc bag. or freezer bags. Because freezer bags are pretty much airtight. Put that in there and let it soak. 10 minutes on one side, flip it over, do it again, and then take it out and use that. And you can make a lot of jerky very, very quickly with this. Only eight hours. One of the things I can tell you, you're going to get, if you have three pounds of meat, you're going to wind up with one pound of jerky. It's going to, two thirds of the weight of your meat is in liquid, folks. The blood and other things that are there. But it will pull that, you know, it will dry out the meat. And then later on down the road, if you want to take it, you can take it out and slice it up. You can use it as stir fry after you rehydrate or as in a stew. It works very well that way. Or you can just put it in a bag and vacuum seal it. or push all the air out and store it away. Pop it back in the freezer until you're ready to use it again. But you want to make sure you get it to room temperature before you do that. Your dehydrators are going to run at 90 degrees or better. It's enough to keep the bacteria off and dry it because you have four-stare. You want to get one that has a four-stare on it. The Ronco ones, that you've seen over the years advertised on TV. Oh, great turkey. Yes, fine for the bottom layers, but the top layers in those trays doesn't dry so well because it's not forced air. You want something that's got air flow through it to dry it. And you can not only do that, but you can also do the vegetables as well. The kids loved this last year. And we had zucchini plants that just produced and produced and produced and produced and we covered them up in the fall and they produced some more for a good, probably, month, month and a half after the frost was gone we had them tinted over with this queen and worked terrific. They just kept producing and producing and producing. We would get probably 3 to 5 zucchini off the day from small ones and everyone would miss a big one. But we spliced those up and dehydrated them and the kids were eating those like potato chips. And I didn't do anything to them. I just sliced them, washed them, sliced them and put them on the dehydrator. And I can tell you this, they needed to probably be a little thicker. I was cutting them quarter inch. They needed to be like half inch chunks. because they were sticking to the tray. The other thing you might want to do is maybe spray it with a little can so it doesn't stick. That's a trick that I learned. You can dehydrate onions and celery, things that you would commonly use in soup and stick it aside and make your own soup mixes up. I believe we have a caller. Hello caller. Hello? Is somebody in the room? I'm hearing somebody. Who is this? Good afternoon, Nancy. Hey, how are you doing, David? First of all, I had to switch everything over here. All right. It was feeding back in here on it, and I got rid of the feedback. OK. All righty. I'll give you the Dow Jones industrial report for the day. About 100 points in the afternoon. At noon time, they were really pumping away here for this so-called bear market after the major crash yesterday of 184 points. At 3 o'clock it was around 74 but it closed at the closing bell. Oh well, 46 points up from yesterday and closing out at 83.31.32. Silver jumped the whole 9 cents to 14.05. Gold was down 40 cents to 9.25.70. They pumped up the crude oil again. They pushed it to 58.62. Copper though today returned the penny closing at $2.02. Nickel was up $0.04 closing at $5.63. Aluminum was up a penny. It closed out at 68 cents. Zinc was also a penny closing at 67 cents. Lead unchanged at 65. Uranium is still at $51 as it hit $5 increase yesterday. What a whopping increase. How did you like $5 a pound? That was a big jump on the market. Not much else seems to be happening except everybody is crying the blues over the end of General Motors because it's down to almost a dollar a share. It was running at $1.25 yesterday. I had a friend yesterday lose $10,000 on the market. I've been telling him for months to get out but he just didn't seem to want to listen. They've been trying to prop it up and we've been telling people for years, it's a crap shoot. It's gambling. Why are you going to risk your money in something that hits not as your deal? It never is. Business is not guaranteed. You've got to get out there and you've got to work. The problem is a lot of people went to school to get into the auto industry because it was a short thing and it was a good paycheck and it was always going to be there. They're wrong. They're wrong. It's that simple. You have to work. You have to be innovative. You have to continue on. When you refuse to be innovative and refuse to take chances, on new technology that will upgrade your product, you're not keeping up. If you're not gaining a business, you're losing ground and you're going out of business. And that's what's happening here. Very much so in American automotive and in the steel manufacturing in this country as they never bothered to continually upgrade. They only partially upgraded. And so they just fall farther and farther behind in production and costs keep running up the yang yang. So here we are today on the verge. I got a friend that owns a whole bunch of GM stocks. And I talked with her last night. And she says, you know what? You're right. I'm going to put them in my safe and forget about them. She says, hopefully they may come back someday. Maybe. Who knows? If you heard that tape, some sort of a foreclosure. Don Walts claims that she has had documentation improved and it supplied the sheriff and the courts showing the documentation that she had actually paid the mortgages. and you could hear the gruesome act of the deputies coming in with a SWAT team pounding down her door and crashing into her living room and grabbing her and throwing her around the floor and hollering if there is anybody else in the house, my daughters are here, my daughters, well don't hurt them, where are you, where are they, where are they, and they discovered the phone laying off and they hung the phone up at that point. Dave, can you hear me? You need to back away from the phone or calm down. You're really loud and you're over modulating. I'm too loud? Yeah, it's coming. You're over modulating. I'll back off. All right. Well, thank you so much for your call, Dave. Okay. I know we've got another caller in the voice chat here. Who is that, please? We have another caller. Or we did have another caller. They may have dropped off. But, at any rate, getting back to preparedness, we talked about the companies that are jumping on the bandwagon with the banks for these loan modifications. You've got to be careful. Make sure you go through contracts very, very carefully. One of the things that you want to look for if what they're trying to do is set up so that you're paying approximately half to three quarters of what you were paying before trying to reduce your payments, but prove to the bank that you're making payments to that you can make a certain level of payment every month by putting it into an escrow account. I was looking to do this. And looking at the contract that had been e-mailed to me, quite simply, they told me it was a trust fund. And I was wondering how they were doing a trust fund for as little as they were talking. And it's an escrow. Escrow is a totally different animal. An escrow account can be accessed by the people you owe money to without your permission, without anything of the kind, and you still owe the rest of it. And these people are making off like, gee, they can reduce your buy-haves. We should be able to do this for half the amount of what you owe and reduce your principal balance, the entire balance, by about $10,000 easily. The whole idea of an escrow is like no, and if this is the case then I don't want an escrow account at all. Sorry, my allergies are just really, you know, studying real estate and knowing how that whole business works. Understanding that any change in your loan, loan modification, there are a number of people that are getting a percentage off of the new loan because that's the way it's going to be looked at. It's the same loan with the same company but the people that are doing the modification deal are getting a percentage of the overall restructuring of your loan. Such as when you first get into a loan you have an originator, the person that initially contacts you to write the loan up and get you into that institution, that person gets a percentage. The person that actually writes up the contract gets a percentage and the person that closes does all the figuring plus the bank gets their cut. So that's four people off the top. They're getting a percentage of the loan that you're putting through the bank generally will have that closing cost fee which generally runs between $3.99 and up depending on the size of the loan. But that's something you need to look at. and understand. But what they're trying to do is tell these people, well you can reduce the amount and you don't have to pay them that full of balance. But what I'm going to tell you, if you're going to do this, fine, they can do their escrow. You better have an account somewhere else that has the rest of the money that you would normally pay in to them. So that if it doesn't go through, because there is no guarantee when you start this stuff that it's going to go through. They make it sound good. They tell you, you got a really good chance. Your scores are really, really high and we're going to check all this out and everything is going to be, you know, white as rain and everything's going to be fine and dandy and everything's going to be fine. But if you don't have the money set aside and it falls through, You owe everything up to that point right now. If the bank has already gone past that time where they would have gone into foreclosure, it was all fine and well up until the time when it dropped. If you owe that, then you owe all of it. If you don't have that backup system set up for that, you're in trouble. Financially worse off than when you started plus these people have worked for you now and you owe them that fee regardless whether it went through or not. So you're getting yourself deeper in debt and you have to understand that that is a possibility. So know the facts before you go in. They're going to push you and push you and push you. This gentleman wanted the paperwork, the contract signed and into their office from the beginning of the hour. That's something you just don't want to go through. I told him, I don't know. We're not going to do that. My mother told me a long time ago, anybody that cannot wait until tomorrow to finish up a deal, don't do it. It's not right and it's a shifty deal. But this is something as far as closures and the stuff that's going on, like with Nancy and Pete Roy. We do have another caller on the line, Nancy, but I think they might just be listening. Oh, I know we have Mike Harbison in the background listening. This was another wink up just a short little bit ago, and we had a little bit of an echo. So if we do have a caller there, speak right up. And I think it's just somebody listening patiently. OK. If there is a caller there, go ahead and speak up. Don't be shy. I would be happy to answer any questions you might have. We'll be taking calls tonight. Again, that number, if anybody has questions about the detox or anything else for that matter, that number is 1218-486-3600. Again, that's 218. The room code is 437-9296. But, you know, the things at times are rough and the thing is you're going to get a lot of scam artists out there, you know, or people that should know better, you know. The gentleman that I talked to last week, as a matter of fact, told me that the trust fund would be set up instead it was escrow. They sent all the paperwork through and it was all escrow. There was nothing there for a trust. So, a trust is more secure, you have more control over it than you do with an escrow. Like I said, that is a way that your bank can actually come in and take the funds. But, if it does fall through, then you're stuck. You still owe that money and if you weren't frugal with it and didn't think that, oh, it's going to go through, we're all set, this is all good, that is something you don't want to do. What I do want to get to is it's planting season folks across the country. It's time to get that in. For those of you that have not seen the greenhouse that we've put up in the past, do we have a caller? Yes, we do. Hello. Hi, this is Joe in North Carolina. How are you doing? I just had a quick question about the detox. I've got all the different ingredients and I'm perplexed on one thing. On the ingredient list it says the red hot peppers. What is that? They're cayenne pepper seeds. Basically, you can buy it like you want to cook with for putting people, sprinkle them on pizzas and whatnot. Are those the same things as you used to grow a cayenne? Do you see crushed Yes. Crushed pepper at the store. Yeah, the crushed pepper on your red pepper. Yep, crushed red pepper. Oh, great. Thank you so much. Very simple, simple stuff. Yep. Well, thank you. I have to get back to making it. You are welcome. You have your silver all set up. Yeah, if you have any questions about the detox, please give us a call. It's a real simple recipe. terminology might get you messed up a little bit here and there, but these are simple things. For crushed red peppers, actually we grew some last year, ourselves, and dried them. And for our detox mix that I just mixed up, I took those peppers and crushed them, crushed our crops from last year, and put them in the mix. That's something you can do if you want to do it yourself. It works. It's a real simple thing to do. Goodness. But there's talking about planning. There's another thing that you can do for preservation, again, is dry. You can take the peppers and run a needle and thread through them. Thread through them and hang them to dry. It works very well. Or if you don't want to do that, pull the whole plan up once it's at the end of the season. pull it up with those peppers still on there, snip off the roots, and tie the bunches together and hang them. This also works very well, and you can do that with herbs of any kind. If you want to save your own seeds, say from basil. from the sweet basil. You can do the same thing. Once it's fully developed, you get the seed pods on there. You can take that, harvest the leaves off or leave them on. Hang it upside down and make sure you put a plastic bag over them to get the seeds. And all the seeds will drop right out of there in that bag. And it works beautifully. If you don't add, if you haven't taken, you don't want to take the seeds, the leaves off. and dry it. Put it inside a paper bag and tie that off and hang it. You'll get the seeds in the bottom of the paper bag and the leaves will dry without molding. That is something that is very good. Again, you have your own dried basil to put in your different soups and sauces. You can do the same thing with sage, any of your herbs, any of the spices that you want to to preserve, for the exception of course like your tubers, like the onions and garlic. Anyway, that's something to think about. One of the things that we've done here is we've gone into the local swamp, little swampy areas out behind the house where we have wild onions and wild garlic. And we have propagated those into the yard in different areas of the garden where they're coming up very, very thick now and very nice. I'm having to keep the goats away from them, but we've got the goats to keep the grass down. So that's the best thing that they do. And I believe we are at a break. I'm hearing music and we'll be back with more of the Intelligence Report. I'm Nancy Cornky. We've got a few messages here from our sponsors. Please support us. Collectors, outdoor enthusiasts, survivalists. The Army Navy Store from your memory as a child is just that, on memory. But there is still one place to find everything from gas masks to ammo cans and find it cheap. MainMilitary.com. Get hard to find objects like real wool blankets for under 20 bucks. Canteen for just $2. Or Trioxane fuel for just a dollar a box. MAINE Military.com with free shipping on items over $150. Not including heavy items. Find surplus items for cheap now. like 30 caliber cleaning kit for just $2.99 a piece or a dozen for $30. Floyer pistols are only $25. Want to add a brand new Israeli gas mask to your collection? Kids in adult sizes are just $20. Get G3 Max for just $2 or a military fuel cap for only $16. Add this iPhone holes for another $7.99. Find it all online at mainmilitary.com. With shipping throughout the world, check out mainmilitary.com or call 877-608-0179. That's 877-608-0179. 0179, call today. not a globalist agenda for world domination. For more information, send a self-addressed stamp envelope to... in America, today and into the future. forward to getting the full version of their album out here pretty quick. And I believe I hear another caller. You do? Yeah. That's amazing. This is Hardway from Poe Dunk, Kentucky. Hey, there we go. I was just looking at you in the chat room and thinking, hmm, I wonder how that persimmon jam turned out. That person is fine. I just spent the last two hours with my bride giving our dog a trim. I think we should use the chainsaw. She said no. Anyway, I've got a question for you. The silver. Is that the silver you sell? Yes. My wife wanted to know about the marigum powder. Where is that? Oh, Eddie, did you give me that information? A health food store? Health food stores generally will carry that. If you ask them, if they don't carry it on the shelf, generally you'll find mergum in chunks. You can put that in a food processor or if you ask them very, very nicely, they can special order it for you. I did that with Whole Foods here in Ann Arbor. They were able to get me the Mergun powder. It was a one pound bag and it was like $13. But that's like enough for four batches. That's four two gallon batches? Yeah. That's two gallon, brandy per batch? Well, I don't use brandy. I use vodka, the cheapest stuff I can find out there because brandy is pretty expensive. So unless you're making it yourself. Yeah, and I'm a kid. And with the summons you got. I'm going to go back to those persimmons. The persimmons you got, you can use the fruit like that, put it in a jar and it will, with a little stuff for a minute, I forget. Well, if Martha is coming down this way, down 65 at some point, I'll need a pound. Well, you'd like for me to bring you a pound. Is that what you're telling me? Well, yeah. You can bring a pound or I can... I can mail it to you. It might get there faster. I promise you persimmon, you'll get persimmon. I love persimmons. Those are great. Oh my gosh. I have never worked so hard for such a small amount of food in my life. Really? Yeah, I think we got done. I think we had about a gallon of fruit. And I'll bet there was 12 man hours involved in the collection of that, collection and processing. I don't mean it sat on the countertop for six hours and cooked. And that was six man hours. I mean, we worked on it for six hours. seeds out of it. I've never seen anything like that. You don't cut them out. It's yourself a mill, and you press it through the mill. The mill takes the seeds and the skins, and all you're left with is the pulpitant juice. Is that similar to a colander with a press on it? You can go that way, but it's a lot more work. It's called a food mill, and it will sit generally. It has three little legs sitting off the side and it's got a strainer in the bottom and this little thing with a circular motion to press. It's like an ice cream cone. Not really. It looks like a pan that's got this thing sticking up the middle. It's got holes in the bottom and it screws down in and there's this paddle that forces. We use that too. I don't have a hand for it, but we use that. That's a food mill. It didn't work well either. It was just a damn like going through that. You need to cook it first, kind of cook it, wash them off, cook them, run it through that. Well, the next time I see persimmons out there, if I happen to be hungry, I'll eat a few. If not, I'll wait for the squirrels and I'll eat them later. OK. OK, I'm going to let you go. Thank you for the information. OK. God bless, by the way. All right, you too. Oh, goodness. Well, I always have to tease him up a little bit about the persimmons. He moved on to some beautiful property, if you want to understand, up on the mountainside that's loaded with persimmon trees and pecans and all kinds of lovely nut trees. It's like, doggone it. They're making stuff of a really good concert sitting right there on the property. He said it was a royal pain to deal with it. So, as you heard. There are ways. The other thing is to get the juice. There is something called a steamer. I hope you're still listening, Hardway. It's a pan. You put the fruit up above and there is a steam. It steams up. You set it on the stove. And then it has a tube running out the side where the juice, as its steam goes through, the juice runs out. Through that you can use, I've seen it used with grapes and apples to get the juice off without So again, you're not dealing with that. You're not getting a whole lot out of it. You can press or use a cider press, I would imagine, would also work for getting it done. Again, you're just squeezing the heck out of it to get the product that you want if you're looking for juice for making jelly. That's another way to go. A lot of people look at persimmons as an exotic fruit, which it can be. There can be a lot to processing fruit. In some cases, it's not. I'll have to check more. Persimmons don't grow in Michigan, or go a little further south. But that is something that we need to look into and I will check and see what I can find for the preservation of the persimmons for you to see what I can find online and around and about for uses for the persimmons. Again, we'll talk about just about anything you want if you want to call in. If you have any questions, again, the number to get a hold of this is 1218. 486 3600 and the chat the room code is 4379296 We always welcome any of the calls that you want to place and we'll try to answer your questions as quickly and efficiently as possible Goodness, but that's kind of where we're at right there Been trying to get everything squared away for the garden here We're still getting a few very cool nights. Earlier this week we got down to 31 at night. Obviously, being a little below freezing, it's not conducive to putting some of the cold sensitive plants in as of yet. Just to keep that in mind, folks, getting the greenhouse going. And we were talking earlier about the preservation of meat. Everybody, of course, heard of salt pork. And we had a farmer, a friend of ours, show us the process for that, which is very, very simple. He had big tubs of, I shouldn't say tubs, but actually totes that he had layered pork in and every day put a layer of salt. Layer of salt, pork, another layer of salt and every day flip the meat and salt it. And that's the process for salted pork. I don't know how well that would keep it. It's supposed to be good like that year round. As long as you keep turning it and putting more salt on. And of course when you go to use it, of course you need to wash the meat. You might want to soak it to get some of that salt out. But you have to understand too, everybody making a fuss around here about prosciutto. Prosciutto is a salted ham. It's not smoked. It is simply a cured ham, cured in salt. It's very dense, very dark, and it's quite flavorful. But you slice it extremely thin because there is so much salt in it. And the salt actually helps to break down the protein in the meat as well. Bone in or boneless, generally to get the slice of prosciutto, the leg has been, the bone is out and pulled back together with the netting. and salt it heavily. But here it's going like $15 a pound for prosciutto. And there are other similar type hams. But again, it's something that's done generally in Italy that's now popular here. But until, goodness, there are still places in Italy that still don't have of good access to electricity and much of the processes that they use are to preserve food without the use of electricity. Whether it be the use of what they call a well house where you have a cold spring that comes up and the little shed is built over that, it keeps things cool, you drop your cheeses into the spring itself to keep it cold. Hey mom, on a side note. Yes. Prosciutto can be used to cut metal, can't it? Oh my god. You had to say that. It's true. I showed you. Yes, Ed found this site where they made a torch out of prosciutto that could cut metal. That was pretty. And it wasn't aluminum, folks. It was steel. Made a blowtorch of prosciutto, which was totally weird. You'll have to put the website in the chat room because that was interesting. And you can do that very easily. It doesn't take much to do that. The other thing is that in the drying process. Drying processes, we had talked about that about a half hour ago before we got Dave's call. The drying of fruits and vegetables. Fruits, vegetables, and meat. A very efficient way to preserve your product that you grow yourself. And it also, if you have a small space to use, to store things in. One of the things I can tell you, I got 13-quart equivalent quarts of tomatoes, what it would take to put in 13-quart jars and put on my shelf. Dried, they sit into one quart jar. I took them, I dried them, I put them in my blender, pulverized it into a powder so I had a tomato powder. And we used that to flavor soups for a good long time. My goodness, for a good portion of the winter we did that. It made up like a little tomato sauce once you sprinkled it into the soup. Just to give you the flavor that you want. It worked beautifully. You can dry your onions so they don't spoil. You can dry your potatoes by parboiling them first, slicing them, putting them in there, and it's just like the dried potato slices that you get out of the store for those pre-box mixes. You can do that for yourself if you don't want to boil it, but if you're looking at a small apartment, and you want food storage and you don't have the space. You can do that, set them in jars and what I would suggest is get a box or if you can afford the little totes that roll under the bed, put them in those and then you have all this food put away in your house, under your bed, in your apartment and you're set. I mean, you can do quite a bit of food and put it into containers that will actually slide under your bed and be right there for food storage. I know one couple that put their food storage in five-gallon buckets and took their bed frames, set it on top of that, and then put their mattress on top of that. And that's how they did their food storage. And put a lot of it in one small area. They lived in a trailer park. a double wide trailer with their family until they moved. And that's how they did it. And they were able to store quite a bit in that small amount of space. It's something to think about. You think out of the box. Two, for growing your own and living in an apartment, look at doing, goodness, what they call the patio tomatoes. You can do that. There are the new fangled things where you can actually grow the tomatoes upside down, hang them upside down. They look like a hanging plant, but you've got your tomatoes. You can do strawberries the same way. You can grow your different herbs in pots and plant a couple flowers in between, and nobody knows the difference. They just figure it's, oh, that's the greenery to go with. to go with that. Rainbow Swiss Chard. Swiss Chard is an excellent buy, not only in seeds, but in the produce market. And you can dry them. You can freeze them. You can can them. And the nutritional value is very high, like spinach and kale and mustard greens. All these greens are very, very high in nutrients. So you want the most bang for your buck, so to speak. Nutritional wise, grab what you can that is going to keep your body going longer with high magnesium, iron, and vitamin content. And all of the things that I have mentioned there do just that. If you don't like the things that are bitter, which generally have more of the nutrients in them, beets. is a great crop. A lot of people don't like the little bit of beets. Well fine, you know what's even better than the actual beet itself? The lovely greens that are on top and the thing is you can go out there and you can cut those greens off and that beet's going to keep growing and it's going to go send up new greens. The greens are a little on the bitter side but they are so full of nutrients. It's absolutely fabulous. Don't throw away the tops of your carrots. I know that sounds weird. Again, they're bitter. You're not going to eat the greens themselves, but take the greens from the carrots and foil them. Put them in a cheesecloth if you want to, so all you're going to do is lift them out. The nutrients in the carrot tops is as good, if not better, than what's in the carrot itself. Take that and make a stock from it. Add it to your stocks, vegetable stocks, using your potato peels. A lot of folks peel the potato and throw away the potatoes. Save the peels and put it in with that. Save those peels and put it in and make your stock with this leftover what you would consider garbage. And then when you're done boiling it, then take it out and put it in your compost pile. Save that. These things are so full of nutrients. Most of the nutrient in the potato is in that top. half inch all the way around that potato. That's where most of your nutrients are concentrated. So you want to save that. Don't throw it away. Wash that potato off before you peel it. Save the peel. Save your carrot tops. Save your beet tops. Boil it. Make a really lovely vegetable stock with it. With carrots, onions, the potatoes, potato skins and use that. Save it. If you want to use it in soups later, you want to save it for later, put it in an ice cube tray and take it out. Put it in a bag so that you've got market vegetable stock. It's a way of making that stock to use not only today but in the future. That will work. But this is what we can do to Make that food dollar stretch a little further and take care of the families. Don't forget your dandelion greens outside, edible, very good for you, the broad leaf and narrow leaf plantain. There's so much that you can do for so little or for free that is right there. Hardway who just called in. with the persimmons and things that were there existing on the property. We had the same thing here with the wild black raspberries. Suckle pears, the little tiny, growing up we called them pickling pears because my aunt would pick them and pickle them and they would be just really good with the little cinnamon in there, kind of a sweet pickle, pickled pepper plums. We had currants, currants and gooseberries, wild grapes. This is just all that was growing here naturally. Across the wave, there was even more blueberries, apple trees, and nut trees of many different varieties on this old farm. And that's something that we have put good use to. So see what you have available. But to help keep you staying mobile, the lighter your food storage is, the easier it is to move and carry with you. And like I said, when you can carry 13 quarts of tomatoes in a 1 quart container that weighs maybe a third the weight of what 1 quart of tomatoes would, it's well worth it to take the time and do just that. dry it, pulverize it, put it in a jar. Or like the zucchini that I did last year, dry it, put it in a jar, forget about it, and then use it, toss it in the soup as you want to later. You do the same thing with your carrots celery when it's on sale, unless you're in a good damp area where celery grows very well. It's another thing that you can do. But it's something to keep in mind. And this is the time to plan your garden. Well, not just plan it, but it's time to plan it at this point. For natural fertilizers, look to your local farmers. Up here, we look at animals that fully process everything that they eat so that you're not having weeds come up in the garden. Cattle. Typically, there's a lot of seeds there. Whereas the llama farm over the way, which is kind of neat about the llamas, is that they will go in one area. And that's it. So you get this mound really quick of manure that can be spread. And it can be done right away because it's not that hot either. But they do fully process everything that they eat. So you don't have to worry about seeds in the manure to be spread out. But it's a great way to get that fertilizer, get it in the ground, and it's natural. You're not having to worry about the chemicals and pesticides and all this other stuff that goes with that. There are other answers, too, for pesticides, for pests in the gardens. Typically, using if you have just Dish soap is a great deterrent in a spray bottle. It will come out foamy, and that on the leaf generally will kill any insects that are on there because it will stop up the oils that are in the soap or the detergent, block their breather, the areas that they breathe through, and kill them. It's very simple. sustainable home in the chat room. Thank you. They said they make a green jar. They dry leftover greens and veggies, put them in a jar, and when the jar is full, They make soup and it's an excellent idea. It works very well. This is something that you can do. Anything that you have left over you can put into jars. Some of the people were asking about things that they could do to make money. Here's another thing. If you have access beyond what you can and what you can use, take that and put a little produce stand out front. It's a little bit extra time. That's the thing we've got going. That you can do. Take the excess, put it out, make a few bucks on it, and put that in your kitty to go towards what it is you want to purchase. We've touched on quite a bit tonight. A little bit here and there. But that's where we're at. And I believe I'm here in the music. Well folks, This is it for tonight. We're at the top of the hour. The music is playing. As always, God bless the Republic. Deck the New Order. New World Order and we shall prevail, ladies and gentlemen. We've got them on the run. We're on the march both day and night. Get those gardens in. Get those victory gardens going. Don't want to hear about anybody being hungry. Collectors, outdoor enthusiasts, survivalists. 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Mention Liberty Tree Radio for your listeners discount or just call us at 734-340-7285-734-340-7285. I'm a flag waving patriotic nephew of my Uncle Sam, a rough ride and fighting Yankee man. I love mom and apple pie and the freedoms that we all enjoy across this beautiful land. I worked hard and I fight hard for the old red, white and blue. And I'll die a whole lot harder if it comes to where I have to. I'm a flag waving patriotic nephew of my Uncle Sam, or a riding, fighting, yankee man. And when I see old glory waving, I think of all the brave men who have bought his knife for what is right and wrong. When I see old glory burning. My blood begins to churn and I could do some fighting of my own I don't believe in violence, I'm a God-fearing man But I'd stand up for my country just as long as I could stand Cause I'm a black women patriotic, if you have my Uncle Sam of rough, frightened, fighting, Yankee men Black wave and patriotic, nephew of my uncle Sam A rough ride and fighting Yankee man And I enjoy being what I want to be And achieving the many goals that I can I was taught to turn the other cheek but Teddy