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April 17, 2025 - Health Ranger - Mike Adams
01:01:40
Wartime survival food production and preservation wisdom revealed by Marjory Wildcraft...
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Welcome to today's interview here on Brighteon.com.
I'm Mike Adams, the founder of Brighteon, and we are joined today by one of our fan favorite guests, Marjorie Wildcraft, who is the expert in growing an enormous amount of food with the least amount of space and effort.
And now she's expanded her offerings with a new docuseries that's going to be streaming for free at Brighteon University, and it's called Wartime Homefront Essential Skills.
And she joins us here to talk about this, and then we'll give you details about how to register.
It's free and when it starts streaming.
But welcome, Marjorie.
It's great to have you back on.
Thanks, Mike.
It's a pleasure.
Yeah, real excited.
It's always great to have you here, and people love your message, and you're so empowering to people with what you're teaching.
Tell us about the focus of this course, and then we'll get into a lot more detailed questions about what's going on with our world right now.
Yeah, sure.
So, Mike, you know, I grew up in the South, and when I was on the swim team, my coach was a Civil War fanatic, so we'd stop at all these battlegrounds everywhere across the South.
And I always said, yeah, that's what the guys were doing, but what about the women and children?
How do women and children get through war?
You know, like, what happens there?
So I've done a lot of research on that.
And that's actually, if you want to know, that's my specialty, right?
So somebody has, you know, somebody's got to feed you, somebody's going to help take care of your...
You know, your illnesses and your owies.
Somebody's going to take care of the children.
You hold the community together.
And that's what the wartime home front essential skills is all about, is the skills that, you know, I would say I'm speaking mostly to the women in the family, but that's not necessarily, you know, true.
It's really the whole family.
But, you know, other than the guns and the prep for defense and all that, what do you do to stay healthy, stay alive, stay happy, you know, maintain family continuity?
During these incredible times, and make no doubt about it, we are at war.
I mean, we are at what we've been at war for years.
I think it's starting to become and dawn on people now that it's actually true.
But we're at war, and the first strategy in war is to destroy the food supply, and they're doing that very effectively.
Well, this is one of the first questions I wanted to ask you is, what compelled you to focus on this in terms of the context of war?
But you sort of answered it.
We are at war.
But it seems to me that we are in multiple wars.
Like, we're in a globalist war to deprive humanity of medicine, food, and knowledge.
But then we're also in kind of a domestic political war where we have these radical Trump haters, you know, lighting up Tesla dealerships and getting charged with terrorism, by the way.
There goes 20 years.
But it seems like there's this really angry anti-Trump movement that's also increasingly talking about kinetic warfare domestically.
So, is it true?
And then there's the economic war that's happening, right, which affects everything.
Absolutely, the BRICS.
I mean, the dollar collapses in full throw.
That's true.
I was absolutely shocked with Elon Musk announcing that they found 14 magic computers that just...
Generate money?
Magic money computers, yeah, that's what he said.
If you have one magic computer that can do that, you should be absolutely concerned.
So how much has it printed?
You know, we don't know, but every trillion more that they're printing just devalues the dollar more.
And I believe there's a whole bunch of trouble in the bond market.
I'm sure you'll have somebody on talking about that, but we're very, very, very close to the end.
I don't think the dollar will die, it'll just become absolutely worthless.
And so what that means to you and to me, you go buy a cup of coffee, it used to be $2 or $3, and now it's like $5 or $6.
Soon it's going to be $100 or $1,000 or $10,000, and this is not hyperbole.
In 1922, in Weimar, Germany, people were grumbling because the price of eggs had tripled in January.
There was like three marks for a dozen eggs.
By October of that year, and these people do not have smartphones, internet, all that stuff, by October, so we're talking 9-10 months, the price for a dozen eggs was a billion marks.
Wow. I guess I'm a German billionaire since my chickens are still laying eggs every day.
Or at least I would have been in the Weimar Republic.
You might be.
I'm planning on when they print the trillion dollar...
I want a couple of them.
I'm going to keep them as souvenirs.
Me too.
I'll add to my collection because I've got the trillions here from all the other countries.
I've seen your trillions.
I'm envious.
It's like Zimbabwe trillions and whatever.
Some of these are like $10 trillion.
So yeah, I want to expand my collection.
What is this?
I don't even know what country.
I've never even heard of it.
Here's $50 billion.
And it's actually called dollars too.
Look at that.
Oh, that's Zimbabwe.
So, yeah, we want to add the trillion-dollar greenbacks.
But that's coming here to America, and a lot sooner than people think.
The other thing you didn't mention about the war is, so how many millions were brought in under the last regime?
Was it 30, 40 million?
At least 10 million.
10 million.
Yeah. That are, by and large, I mean, they've been removing some of them, but they're still in place for what?
Yeah, most of them are still.
In the U.S., that's for sure.
But let's get back to food here for a second, because I think people don't realize the impact on the food supply of this embargo of China also.
So you and I both know, Marjorie, but maybe a lot of the audience doesn't realize how much of the food is processed in China.
I mean, some of it's even grown in the U.S. or raised in the U.S., shipped to China for processing, for cutting the meat.
Freezing it, freeze-drying it, whatever, and then it's shipped back to the U.S. Like frozen broccoli.
You buy frozen broccoli at the grocery store.
Some of it's actually from China.
Isn't that insane?
It's totally insane, yeah.
135% tariff.
So we're in a massive global trade war, and right now the vast majority of countries are only 10%.
But you know that's going to go up, right?
They're just playing around with it, and they're going to go up.
And I made a list for you.
Of things that will get affected.
And coffee?
99% of the coffee in the United States is imported.
And mostly from Colombia and Vietnam.
So we're talking about 10% to 48% increase on the beans coming in.
And that's the wholesale price increase.
Retail can be much higher.
Oh, yeah.
Overall, the U.S. imports about 20% of the food we eat.
So right off the bat, we're looking at an immediate.
An immediate food price increase.
Because a lot of this, I mean, there'll be some of the package stuff, there's a bit in the pipeline, but especially the fresh produce.
You're going to be seeing that in days, if not weeks, on the price increases.
One of the other ones that we have is seafood.
85% of the seafood is imported in the United States.
Wow. And again, yeah, you're talking about, I'm sorry, here's the Vietnam.
That was 46% we get from Vietnam.
And, you know, there's all these tear-ups being put in place.
So this is, it's going to hit hard really soon.
Fresh fruit, 59% is imported.
Oh my.
Vegetables, 35%.
Here's another flip side to the, I was just getting this off of David Dubine on Adapt 2030.
I know you've interviewed him and he's got a channel here on Brighteon.
He was saying massive, about 45% of the soybeans grown in America are sold to China.
And China's canceling all those orders.
So, you know, most farmers can't handle a canceled order.
Maybe they'll be able to sell it.
Maybe not.
But what we're looking at, the reality of it, is a whole bunch of farms going under, going bankrupt, taking that farmland offline, which has been...
Decade after decade thing that has been going on is reducing the farmland, reducing the farmers, and reducing the food supply here.
So that's going to take another big hit in the reverse direction.
So these tariffs are disrupting everything.
Absolutely. We're going to see more.
We're going to see supply chain disruptions galore.
But with China, this is not going to be resolved quickly.
Not a chance.
In fact...
The Chinese leaders are saying, we will never give in to Trump on this.
We will embargo the United States if we have to.
And they're already blocking rare earth mineral exports.
They're already selling off tens of billions of dollars of U.S. treasuries, by the way.
That hasn't even been publicly acknowledged yet.
That's happening.
And the other thing is, I interviewed a financial expert just two days ago.
And we were talking about how this calendar year, $9.5 trillion of Treasury debt expires and the Treasury has to find new buyers.
And I think he said $5 trillion of that is happening in May.
I mean, next month.
Oh my gosh, yeah.
So where are you going to find buyers in the world that want to buy $5 trillion of U.S. debt?
They don't exist, okay?
They don't exist.
They'll get the Fed to do it, That many more trillions of dollars to the money supply and decrease the confidence in the U.S. dollar by that much more.
You know, Mike, we've both been preparing for years, if not decades, and this is it.
We're here.
It's also worth reminding our audience, your background is in technology.
Yeah, that's right.
My first degree was electrical engineering.
You have a big picture perspective of what's happening in the world, and you're very good at understanding the financial flows as well.
My second career, yeah, was real estate investment, actually right there in South Austin.
A stone's throw away from you there.
That business was so successful.
I made my first million by the time I was 40, and that business was so successful that Robert Kiyosaki had me on the air for four years.
Selling Rich Dad, Bore Dad on his infomercials.
I'm not sure if I'm proud of that or not.
Well, let me mention the course that you've got here.
Again, it's called Wartime Homefront Essential Skills.
And folks, you can go to brightu.com.
That's the word bright, followed by the letter U, like university.
Brightu.com.
Register. It begins streaming on April 26th.
And it's free to watch.
Or you can also, of course, optionally purchase it.
And if you do, you get to download it and watch it on your own schedule.
And then you get all these bonus items that I'll ask Marjorie about here coming up.
But in terms of what's in the course, I've got some notes here.
But just go through some of the highlights of what you think is really special about this course.
So the first episode, and I really want to encourage everybody, if you do anything, just do that first episode.
And it's called How to Grow Half a Your Own Food in Your Backyard.
Really, you can do this in less than an hour a day.
Half an hour a day, some days, only a few minutes.
And the reason I'm emphasizing that so much, that you need to get on this right now, is because I've been teaching people how to grow food for 15 years.
And in that, I cherry-picked the three...
Fastest, easiest, and most productive ways for a backyard producer to grow food.
And this is assuming you have no experience, you're older, and you're out of shape.
And the reason it is so vitally important to watch that is the three things are, and the first thing in it is a small backyard flock of laying hens, which I recommend.
They produce eggs.
They're so wonderfully productive.
You can have egg production happening in your backyard in two or three weeks.
Fastest way to have breakfast handled for the rest of your life.
The thing is, you remember the egg spike price that went way up, and it's kind of back down a little bit.
I promise you, it's going back up again.
One of the consequences of that is you cannot buy a baby chick anywhere.
In fact, I called Ideal Poultry just before our meeting here.
Ideal Poultry is one of the largest suppliers of chicks in the U.S., and they're right there in Texas.
I've bought a lot of birds from them, a big operation.
The first that they'll be able to get you a chick if you want to buy any is going to be October of this year.
Wow. Most of the hatcheries are completely sold out.
They're just completely sold out.
You can't buy a baby chick anywhere.
But isn't that also because the government runs around ordering farmers to cull their flocks because of fake bogus PCR tests where they say they have bird flu, which is complete nonsense.
But they're just mass slaughtering millions of egg-laying hens on purpose.
I mean, Biden.
The Biden administration ran that operation.
It was sabotage.
Absolutely. I think that's what was the main cause for the increase in eggs.
I don't think it's affecting what the chick supply is.
Even Ideal Poultry, which is a huge hatchery, it's still a tiny, dinky business compared to egg production.
It's just the massive run of people going, oh my god, I think I better get some chickens in my backyard.
Bringing that up to demonstrate how quickly things can go and disappear, because there has not been a lot of backyard food production, so there's not a lot of businesses that can cater to it, and there's not a lot of production to it.
And it takes a while to get things going again, so it looks like it's going to be October before you can get a chick.
So I really recommend people watch at least that grow half.
And start getting everything you need to implement those first three pieces that I put in there, which will show you how to grow half your own food, which is huge.
If you're growing half, that's huge.
Get those components and start doing that now because these things do disappear and they disappear fast.
So you need to get the early adopters have the advantage.
And right now, anybody watching this?
Even if you feel like you're way behind, you're still an early adopter, so jump on this and do it and start growing food.
Alright, so you show people how to grow half their food in their own backyard, but that title doesn't specify the amount of space required to do that.
Actually, the minimum is about three parking spots.
You can fit it into that in about the size of three parking spots, and of course, more is better.
But I assume a typical suburban backyard.
My niche has always been like suburban backyard to small farm, like up to 10 or 20 acres.
But this is really catering to suburbanites.
But even if somebody has just a little quarter acre lot, that's enough.
Oh, absolutely.
You can do a tremendous amount with a quarter acre.
In fact, there's a family in California that is running a whole CSA where they're feeding 25 families, and they've just really dialed it in with what they're doing.
They only basically, I think, have a quarter acre.
They do vertical and all kinds of multi-layers.
I mean, there's a lot you can do.
And when I say you can grow half, I'm talking about you as a beginner in your first year.
And of course, as you develop your skills and your soils and your techniques, you'll be able to produce a huge amount more.
But I want to make it realistic.
I mean, it already sounds like clickbait, doesn't it?
Well, I mean, for people who have worked to grow food, what you're promising does sound pretty astonishing.
I've grown food, you know, lots of different times, different ways, and I've never had that much productivity.
But then again, you know, you're the expert in this.
You've refined these methods to sort of select what works best, and I wasn't using those.
Yeah, I've really dialed it in.
And again, I've been trying to teach people or encourage people to grow food for years.
And the bottom line truth is people are not going to do something until there's a crisis.
True. So I said, well...
Any education I design has to be targeted to somebody like this.
They know nothing and they're in crisis.
That's what this is targeted towards.
Specifically, you said that even if you're out of shape, even if you're not fit, you can still manage this.
I think that's really important because many people have limitations or they might be up there in the years and none of us are as mobile as we were when we were 20 or whatever.
So speak to that, because I don't want to be out there sweating it for three hours with a shovel all day.
No, so I really have targeted this, and I've taught a lot of people who are older.
I've also taught kids.
I know down there in the Red Rock, we used to have a little Red Rock homeschooling collective, and I was teaching the kids how to grow food.
So anybody can do this.
One example is I really recommend raised bed gardens, and I recommend two raised bed gardens that are about 50 square feet.
So they're about 5 feet wide by 10 feet long.
And I recommend that you make them out of cinder blocks.
So you would stack them too high.
You've got about a, you know, 16, 18 inch depth of soil there.
The cool thing about the cinder blocks is you can sit on them while you're working and just kind of lean into the bed and do whatever weeding or harvesting you need to do.
But you've got a built-in bench all around that garden.
True. And it's very easy to operate and very simple.
Now, you may need some help to build it.
That's for sure.
You know, I...
A single cinder block weighs about 16 pounds, which is something that a woman or a small child can maneuver.
You don't have to glue these in place or anything.
You just stack them up and build them.
So I really try to focus these systems for, again, people who are older, out of shape.
So it really is true.
Everybody in America, everybody, all of your ancestors, everybody used to have a little kitchen garden and some chickens and, you know, maybe a pig or something.
I mean, this used to be the way we lived.
Right. And, you know, it didn't take up your whole day.
You know, it does take a little bit of time, but not a whole lot.
Yeah. So, you know, you don't have to be afraid of it.
Well, it takes less time than waiting in a food line.
Absolutely. For what?
For stuff that's completely toxic and devoid of nutrition?
Yeah, right, exactly.
Why not grow your own?
I'm thinking about the collapse of Venezuela and for many years, people would literally wait in line eight hours in front of a grocery store and they were doing biometric scanning to make sure that you only bought your allotted amount, which was like a little cup of rice and maybe once a week you could buy a chicken or half of a chicken.
I forgot what it was.
Folks, if you don't learn to grow some of your own food, if you don't have self-reliance in your food, you're going to be under the control of the government.
They're going to surveil you.
They're going to limit you.
And Marjorie, I'm convinced that what Trump is actually driving us toward is a UBI with a CBDC.
So the impoverished masses are going to be given a UBI.
They're going to print digital money and give it to people.
But that UBI is going to be controlled with a government-run wallet, which can then easily limit your purchases of food.
I totally agree.
I mean, that's actually been a public plan that they've talked about for the longest time.
You'll own nothing and be happy, remember the whole economic form?
So, you know, another interesting thing about that, I was reading some of the stuff, is it the Rockefellers or the Carnegie Institute?
They're talking about the future, and they're saying that, You know, gardening and backyard food production would only be something that the very wealthy did.
I thought, that's really interesting.
By the way, I did a whole series of interviews with very, very high-level accomplished people.
So like a CEO of a young tech company with $25 million in round-day seed funding or a guy who was with a health insurance company and he had a division of 2,000 people below him.
These kind of people, very, very extremely high-caliber, high-production people.
And the one thing they had in common with that was that they all grew some of their own food.
Now, these people could clearly afford anything they wanted.
But they did it just for the sheer joy of producing something real and the taste of it.
Homegrown food is just so...
You just can't buy that.
You can't buy...
Forget Whole Foods.
You can't buy it, right?
Yeah. Well, and also, let's talk about medicine here for a second because...
One of the things that I started doing a couple years ago was growing mulberry trees because they're so easy to grow.
And the mulberries that they produce, of course, are very rich in anthocyanins.
And I like the real dark, black mulberries for that very reason.
But also, they drop their fruit, so I planted them near my chickens so the chickens can just forage mulberries all day long.
And they can get that extra nutrition.
But when I get a chance to pick them, Then I get this powerful nutrition.
And anthocyanins have numerous benefits, including blocking the receptor sites for spike protein on many of the human organs, by the way.
Oh, I didn't know that.
Yeah. So growing mulberries can actually help you survive a pandemic or vaccine shedding or whatever bioweapon they're dropping on us.
So talk to us for a moment, if you would, about...
Some of the things that you teach about growing medicine.
Well, one of the presentations we have in here, and this is offered by one of my best friends, Stephanie Sison, who is an amazing herbalist.
And she has 12 medicinal herbs that you can grow and how to grow them and how to use them, what they're good for.
And this is, again, basic beginner herbalism, you know.
Just the incredible value of a mint tea or how to take care of a fever or some of the really basic stuff that comes up in a family.
And I really recommend starting small with things that you already know about.
For example, I tend to get busted ribs because I play dangerous sports.
Are you still doing jujitsu?
I am still.
I just had a competition last Saturday.
I don't know if you can see this here, but that girl was cranking on my neck.
Oh, man.
I took a...
I do a funny aside.
The organizers texted me the day before and said, hey, do you mind if we put a heavier girl in your bracket?
She doesn't have anybody to roll with or whatever.
And I'm like, sure, why not?
And then I took silver and the girl, she beat me.
When I was training in jiu-jitsu, the instructor also paired me up with a really heavy Latino girl.
And as a guy, then you're stuck because you can't really fight back.
You know what I mean?
Like, if you fight back, it's, you know, it's abuse of women.
But, I mean, she had the strongest legs and she cranked my neck into this, like, leg triangle.
And it was like, okay, come on.
Just give me a guy to fight with so at least I can just exert, you know, effort.
But anyway, that's a totally different story.
I'll tell you what, though.
A lot of people in the gym are like, I want to be you, because they know I'm 62. And I'm a fair, real competitor in this sport.
In fact, the two girls that I was competing against, one was 24 and the one that won was 34. They're not holding back.
This is a competition.
We're not trying to hurt each other, but we're trying to win.
And it's fierce.
I mean, I was wrecked for the next day.
Absolutely. It's real fierce.
Everybody's like, that's amazing.
I get people in the gym that are turning 40 and going, oh, I'm getting old.
I'm like, don't say that.
That's not true.
And everybody, how do you do it?
And I'm like, it's very simple.
Start growing your own food.
You absolutely have to.
The food supply is either completely toxic and devoid of nutrition.
I mean, actually, both of those.
I'm astonished that people are still alive.
I know.
It's horrible.
I know.
Let me share something else with you, just a tip for the audience, but something really useful for you.
To my crew, can you point the camera at this chlorine dioxide over here?
I just want to show this because what I did, Marjorie, is we bought some glyphosate weed killer and then we made some chlorine dioxide with this vial here using the...
You know, the Saffrax tablets that I think you're familiar with.
I got some of those, yeah.
Yeah, awesome.
So what we did is then, there it is.
It's the, oops, this jar right here, right?
So that's chlorine dioxide that we're making right there.
And my water and my smoothie and my trillion dollars of currency, collapsed currencies.
And my Rubik's Cube.
This is pretty much my life is like right here.
This little set.
But anyway, we took one milliliter of this.
Just here.
Here's the pipette, right?
So we just took one milliliter with this pipette, okay?
And then we put that in a vial of glyphosate and water.
And then we had a standalone vial with the same starting concentrations.
So we just add one mil to a 50 mil vial, okay?
And then I sent that to my lab where we have the mass spec.
The triple quad instrument that does the glyphosate testing comes back.
The chlorine dioxide destroyed 73% of the glyphosate.
Oh, wow.
But it would probably also destroy almost all of the life in the soil if you were putting it into the soil, like the microbial.
Oh, yeah.
No, I'm not talking about putting it into soil.
I'm talking about if you buy fresh produce from the grocery store, you should wash that stuff.
Rinse it off.
Yeah. I get it.
With chlorine dioxide water.
I get it.
It'll probably denature perfumes and pesticides and glyphosate from the surface of all those vegetables, but it won't penetrate and go in and harm all the nutrition of the produce.
Yeah, no, I get it.
I don't ever buy produce at a grocery store, but you should.
If you're buying produce there, that is a really good tip.
I love it.
And it kills E. coli, and it kills all the bacterial strains.
That chlorine dioxide is amazing.
I've got a bunch of it and I've got it as a backup prep because cleanliness in collapse is like we take for granted the high level of hygiene we have.
But as we get into collapse...
Municipalities are not going to be spending their budget on maintenance.
And in fact, I did a really great interview with Fernando Aguirre, who lived through the Argentinian collapse, and he said that was the first thing that started to happen, is people were showing up with all kinds of really strange diseases that you wouldn't expect even in Africa or India, but it was because they couldn't maintain the sewer system or the water supplies,
and everything was just getting horribly, horribly contaminated.
So that is, you know, something will...
If we're not already seeing it in our major cities, you know, that's what's coming.
Yeah, exactly.
You start to get the breakdown of the basic sanitation services.
And, of course, when people start getting sick, the vaccine industry will say, it's those anti-vaxxers.
They did it.
It's all those unvaccinated people.
Or we've got another vaccine we'll make for you in 48 hours with an AI.
Oh, good grief.
Trump. Why?
Oh, well.
Don't get me started.
More mRNA.
But, okay.
Then you also talk about foraging.
So I think this is critical, too, because when you're getting started growing your own food, you know, there's a time delay, obviously, to being able to harvest.
But you can go out and...
Forage almost immediately depending on the season, etc.
Talk about foraging.
Absolutely. So there's a lot of food out there that you're just not aware of.
Or some people actually think it's a problem.
Like, oh my god, that's staining my driveway.
Or your attitude will change about that very quickly.
But there's a ton of it.
One of the most common that's like the best calorie source anywhere are just simple acorns.
There are no poisonous lookalikes.
Everybody knows what an acorn looks like.
Super easy to gather.
Very easy to process.
It's high in fat and high in protein, which in backyard food production or in food production in general, fat is the most difficult macronutrient to produce.
After that is protein.
Like, for example, in fat, you never see a fatty vegetable.
You're not getting there.
So it's fat and then protein.
And then carbohydrates are pretty easy to find and grow.
And then there's fiber everywhere and there's greens everywhere.
But learning a little bit of botany, like what plants are what, reconnects you to nature and to your environment.
And there's likely a lot of food growing all around you already that's available.
So this is just a basic introduction of how to get into foraging and learn a few things.
There's definitely some safety issues you want to be careful about.
And I think one of the bonuses we put in there is called the universal...
Edibility tests, so even if you can't identify it, there's a series of tests you can do to determine whether you're going to be able to eat that or not.
Yeah, a series of tests that may induce vomiting, if you've made a bad choice.
But, I mean, if you think about it, supposedly we're all descended from hunter-gatherers, so somewhere in your lineage, somebody was doing this, right?
Right, right.
And I'm glad you mentioned acorns, too, because that answer keeps popping up.
Anytime I interview Food experts or foraging experts.
And acorns, I just want people to understand, acorns are easy to identify, like you said.
They're easy to treat, you know, to get the tannins out, soaking them in water.
And then when you're done and you have this acorn meat that, you know, you grind it, you mash it into a powder, you dry it.
It's like flour, right?
I mean, you can use it for anything where you would use flour.
Yeah. Pancakes, baked goods, tortillas, whatever.
Once I started making acorn pancakes, I was like, forget you, Aunt Jemima.
I'm not going to ever eat that again.
Totally. It's delicious and it's nutritious.
And the thing is, your body and your tongue, you recognize deep mineral content.
There's a taste and flavor profile to foods that you've grown yourself or that you've wildcrafted that you just can't get.
From the grocery store or from, you know, restaurants or anything like that.
That's right.
And I've been to some great restaurants, and initially I'm like, wow, this tastes really good.
But then I'm like, wait a minute, there's something missing, you know, and they did a really good job seasoning it, but the meat was not fundamentally raised well, and you can ultimately taste it.
Yeah. Yeah, exactly.
And, you know, the mineral deficiencies, which you sort of mentioned there, are really widespread across grocery store food.
Oh, it's real.
A hundred years ago, we have almost nothing now compared to what we had a hundred years ago in the 1950s when we were about the halfway mark.
But really, since 2000, one example of that is when I was a kid growing up, my mom might give me a carrot to have a snack, be quiet, quit asking questions.
For me to get that same amount of nutrition into my kids or grandkids now, 11 carrots.
You need 11 carrots.
Wow. So it's really paltry.
There's nothing left.
I also would say on that, by the way, if you're the kind of person who says, oh, I don't like vegetables, I just can't.
I'm going to tell you, you have never really eaten vegetables.
Like, I never really liked squash that much until I started growing my own.
But the flavor and the taste of something that's homegrown, It's just night and day to that pasty cardboard imitation that's in the grocery store.
Yeah, true.
It's funny because I grew up where my grandmother would grow and pan fry okra, which is typically more of a southern food.
But I grew up with pan fried okra that was really delicious.
And then I never knew store-bought okra until many years later when...
I forgot who it was.
Someone had bought some store-bought okra.
I'm like, that's?
You call that okra?
That's nothing.
What is that?
It looks like someone abused it.
It got run over by a dump truck.
But growing okra is so easy.
It's one of the easiest things to grow.
You just have to harvest it quickly before it gets too large.
You just got to get on top of the harvesting, but it's super easy and it's got protein in it.
It's got the seeds.
Yeah, there's another indication for you, too.
I'd like to talk to people about when growing gardening.
Here's a very simple breakdown of the time that you need to put in.
In the beginning of the season, that's about where 40% of your time is going to go in, and so that's going to be either building the beds or adding the soil or adding compost or, you know, kind of cleaning things up, refreshing things, getting them ready for the next season.
That does take a bit of time, maybe over a weekend or two, right?
You knock it out over a couple of hours.
Throughout the growing season, it's only about 20% of the time that you need for weeding and checking on things, maybe knocking a few bugs off, right?
And especially if you're growing in these raised beds like I recommend, it's very small and very manageable and very compact.
But then the part that always surprises people is you need about 40% of the time for harvesting and processing.
Because, like you were talking about, the okra, really, you have to be on okra every day.
You have to go out there and harvest okra every day.
Same thing with green beans.
You turn around and those things are prolific.
Squash. You do have to be in there and be picking it and then maybe washing or processing or something like that.
People are often surprised by that.
And then again, I've totally lucked into people who had a big garden, grew the whole garden, and then just said, oh, we just didn't realize, and do you want anything?
And I'd go in there and harvest a bunch out of their garden.
I just didn't realize.
So true.
Yeah, I'm guilty of that, growing too much stuff.
But you have a whole section in your course about preserving food.
So let me give out the website again.
It's brightu.com.
If you go to brightu.com, you can register to watch the entire docu-series.
For free, or again, you can optionally purchase, and it's 11 days, and it's got a lot of bonus materials.
We'll get to that in a second.
About 10 e-books are included, plus a lot more.
But talk to us about what you teach in the course about preserving food.
Yeah, so this is a wonderful dialogue that I had, and I'm not sure if it was Melissa or Jill, but anyway, we're both extremely experienced homesteaders, you know, 20 years apiece.
And we go over the nine different ways to preserve food that we know.
Freezing, canning, drying, freeze drying.
And we talk about what we actually use practically every year and what things that we've tried and then we just no longer use anymore.
So you get to sit in on a conversation with two extremely experienced You know, homesteaders on what works and what doesn't work.
And I really, really, I mean, food preservation is so important, but you don't have to wait to the harvest.
So one of the strategies right now to build your backup food supply, and yes, I know Mike's got a lot in the store, definitely buy some, but is go to a local farmer and say, hey, you know.
Can I buy a couple of crates of tomatoes from you or crates of green beans or whatever?
Can you sell me in bulk?
Can you sell me 50 pounds of this?
And then go home and either can it or dry it or freeze it or preserve it in some way.
And that way you've got just another level of high quality food and you've developed a skill.
So I really, really recommend get started.
You can get started learning how to preserve food right now.
You don't have to wait until you've...
Grown food.
Can I ask you about, I want to ask you about pickling.
Okay. Because what I love about pickling, and back to my grandmother who grew okra, she would can a lot of things.
And she had a half underground root cellar, and all spring and summer she'd be canning and everything, and then we'd be eating that through the winter, because that's how you survive in North America.
But she also pickled some things.
And what I love about pickling, but I'd love your response to this, is you don't need technology to function in order for the food to stay preserved.
So what I don't like about freezing is the freezer has to work, and you have to have a power grid functioning.
And if that fails, that's catastrophic.
But pickling, you don't have to worry about it.
What are your thoughts on the ease of pickling?
Yeah, I love that.
Now, I do.
I'm a big fan of freezing.
And I actually, my strategy with that, and I will get to pickling in a second, is I have like three of these medium, small size freezers that are like seven cubic feet.
And then I will fill one up.
And then I'll fill another one up and then I eat out of the first one because I am just not the woman who can date things.
I'm just not that organized.
I always wanted to be one of those people, but I'm not.
So I just put a bunch in one and then I eat out of it and put a bunch in the other.
You know what I mean?
I rotate by the freezer.
That makes sense.
The other thing is as you eat one down, you can just consolidate.
But the other thing is if it is getting low, I pack that thing with gallon jars of water.
To what we call thermal mass.
So I always make sure that the freezer is full, even if it's not full of food, that it's always full.
So that way if the grid does go down, which it does all the time here in Puerto Rico, for even, you know, a couple of days to a week, I just don't open the freezer, throw some extra blankets on it.
It's going to be fine.
The other thing is that these are so energy efficient now.
I have a small backup solar system.
That, you know, I just keep it running as I need to.
So, I do love freezers, and I agree with you.
I'm really not into high tech.
And rather than pickling, my favorite way, actually, because you get another nutritional boost out of it, is fermenting.
Right. So, actually, I just did that right now.
There's a whole bunch of bok choy coming in in my friend's gardens and at the farmer's market.
And so, I'm taking bok choy and chopping it up, and it's so simple.
I put it in a quart-sized jar, chop it up into, you know, reasonably small pieces.
Put some good clean water in there and then a tablespoon of salt.
Shake it up a little bit.
Have a light lid on it because you're not wanting to, you know, it's going to start off-gassing and you don't want to create a bomb.
And, you know, you'll watch it and in a few days it'll start bubbling and bubbling and bubbling and then after a little while it'll be fermented and it just ferments from whatever's in the air.
I mean, this is age, age old tradition.
And it will do well for months and months and even years if needed.
In fact, I did one experiment one time.
I had some red cabbage and I made a bunch of it.
And even in my pantry in Central Texas, which was a little cooler in the summer and a little warmer in the winter than the ambient temperature, but it was still pretty hot and pretty cold, I finally opened it up four years later just to see, right?
And it was mushy, but it was still good.
It was still edible.
Fermenting, if anything, stock up on quart-sized mason jars with lids.
Yeah, that's a really good point.
Reminds me to ask you that question, given that we're having a China embargo, essentially.
We're having a supply chain collapse.
Right now, there are a lot of people panic buying things that they get from China.
And I'm one of those people, but I'm panic buying Ethernet cables.
Because for my AI data center, I'm like, what if there's no Ethernet cables, you know?
So that's what I'm doing, which is hilarious.
But in terms of food and self-reliance, what should people...
You mentioned mason jars.
Is there anything else that comes to mind?
Well, yeah.
By the way, when we did a survey of Grow Network members and we said, how many mason jars do you have?
And, you know, I've got several hundred.
And most of us actually do.
And other people are like, that's crazy.
Why do you need several hundred mason jars?
And I said, well, think of it this way.
Let's say I grow enough green beans to have a quart-sized jar of green beans for my family every week, which is a wonderful side dish.
Well, there's 52 weeks in a year.
I need 52 jars just for one vegetable side dish.
So you can see why 300 mason jars is not at all...
Out of the range of possibility.
That doesn't sound crazy to me at all.
But I'm one of those people that also owns hundreds of mason jars.
I drink out.
This is the largest mason jar that you can find.
There you go.
Me too.
I just made my herbal tea out of that.
I'm drinking out of them all the time.
Sometimes I don't do the dishes as often as I should.
Sometimes they pile up and then I get them all clean.
I need more jars for that.
For food preservation.
A few hundred mason jars makes a lot of sense.
Yeah. Well, I'd really recommend they watch the grow half because I show you what you need to get going with chickens and rabbits and a garden and stuff like that.
You know, buy all of those supplies, including seeds, and get them set up and get the livestock, right?
That is vitally important that you get livestock, as we've seen with the chicks.
You know, it was interesting, though.
Actually, I really recommend people don't start from baby chicks.
So fun.
Those chickies are so fun to raise up, and it's such a great homeschooling thing.
But a laying hen takes six months to get to age to where she's laying.
And, you know, we don't have six months.
And what was interesting, while all the chicks were sold out at all of the hatcheries across the U.S., I called a bunch of them.
What was interesting is I went to Austin, Phoenix, and Philadelphia, and it turns out there are laying hens available on Craigslist.
Oh, wow.
It's kind of like the toilet paper thing.
People don't have any common sense anymore because nobody's got this kind of experience.
I'm trying to prevent my chickens from hatching because I don't need any more roosters is the bottom line.
I've got just the right number of roosters.
I don't want to hatch any more roosters because they'll fight with each other and they'll tear up the hens.
So I'm like, no hatching!
I've got it all perfectly balanced right now.
No hatching.
Actually, you know, raising baby chicks to laying in age is a small side hustle.
You can make a pretty good living out of selling laying.
I mean, that's what those people on Craigslist are doing.
But I only buy organic.
Chicken feed so it costs a fortune.
It's like, here's a $100 chicken.
Oh, by the way, Mike, one of the bonuses in the kit, if people buy it, is a video on how to produce 100% of your chicken feed for free.
Justin Rhodes did that for me one year during a summit we created.
Anything. They eat a lot of stuff.
And you can, you know, insects and there's still lots of waste in the system that the chickens would love to eat.
And yes, I'm very conscientious about making sure that they eat quality stuff.
And this is just a really great inspirational show that, you know, shows you how you could do this without even any money because chicken feed is getting more and more expensive.
Oh, yeah.
Just as a side note, though, if you're just getting started.
And you've never raised chickens before, buy the chicken feed for now, right?
Because you've got too much else to learn.
You've got to get the watering system in.
You've got to learn the routines.
You've got to get the hens settled in.
You've got to get a routine of visiting with them and watching them.
My chickens forage in a very large area, but then I supplement with organic feed also, which also has supplemental calcium.
That helps them for the eggshells.
But that's why I'm growing the mulberry trees, like I said, for the chickens.
And there's some other things around, like figs.
I've got hens that when those figs turn red, the hen will fly up into the fig tree, eat the fig, and then fly back down.
I'm like, wow, that's a very entrepreneurial chicken.
And that's where all my figs are going.
That's where all your figs are going.
That's what the bird netting got created for.
Yeah, a mulberry tree by the chicken coop is a classic, and that's like instant just drop down.
You don't have to do nothing.
And there's other food.
Yeah, there's lots of other ways to feed them.
But some people, like for a while there, I would have a pan of water at night with a light bulb above it, and the insects are attracted to the light bulb, and they hit the pan of water, and then they're stuck there.
So I just take that pan and give it to the chickens in the morning, because it's loaded with insects.
That's interesting.
There's a lot of really interesting ways that you can...
Actually, I'm so excited.
I want to get some baby duckies.
And I normally don't recommend, again, from raising from babies, but ducks, who are a good alternative to chickens...
The breed I'm getting is khaki camel, and they're known to be super flighty.
And so what I'm going to do is raise them as babies, and I'm going to spend a lot of time with them.
And this might be compensation for my own empty nest syndrome with my kids, but I don't care.
I'm going to have these little baby chickies.
And so right now I'm starting up a worm bin because I know that they love earthworms.
So I'm starting a worm bin to be able to make homegrown treats for them.
Oh, that's great.
Yeah. Well, fantastic.
All right, so again, it's right.
Let me go to one other.
You did mention one other thing.
I really, really strongly recommend people buy a backup food supply, and I know you've got those buckets, and I've actually bought those Ranger buckets from you more than a few times, and for family and friends.
But get backup food supplies.
I mean, this is real.
Absolutely. It's happening.
It's this year.
You're going to see those prices moving up very soon.
We've already been seeing it.
It's going to be escalating.
If nothing else, you're just going to save money, right?
You're definitely not going to be wrong.
And then on the other hand, you may be able to eat when you thought you couldn't.
So please get back up food supply and then start learning to grow food and preparing food and foraging food and all the things that we're teaching here.
There's also another presentation in here on how to build community and find like-minded neighbors.
So if you don't know how, how to find the people who do, right?
But please, please, Please get started now because this is it.
We're in it.
This is going to be your last chance really to get into this in the easiest and most fun way to do it.
It's just going to get harder and harder from here on out.
Yeah, exactly.
Now, I want to talk about rabbits for a second because I know that part of your philosophy is to grow rabbits in hutches as a meat source.
Now, I don't do that, but I have created over the years Terrain full of briars for rabbits to hide in, right?
So I've created a really rabbit-friendly environment, and now, Marjorie, we have so many rabbits.
I feel like I'm living in Australia being overrun by rabbits.
But my dogs, one of my dogs, which is a blue healer, her nickname is the Bunny Gobbler because she finds the small bunnies and she gobbles them, swallows them whole.
Oh, yeah.
It's down.
It's like, oh my god, you didn't even chew it, you know?
Yeah, I've seen that.
It's crazy.
Anyway, she's the bunny gobbler, but I've got dogs that chase some of the rabbits, which I guess is natural selection.
The slow rabbits don't breed because they're meals.
But I've got to say, I've created an environment even...
Far outside my dog's range is where it's rabbits galore.
Just because I don't use.24D, I don't clear-cut anything, and I let the natural habitat grow.
So I kind of have a place, like if I were starving, I'd just take my rifle out there, right?
I think that's wonderful.
I think that's wonderful, yeah.
I also experimented for a while with what's called a rabbit colony, where you create that kind of environment, but it's enclosed so that you can trap them if you want to.
And then, you know, where I lived in Central Texas there, we had gopher mounds everywhere, and I used to look out over that pasture, and I'm not exactly excited about eating gophers.
But I used to look at that as like a backup food store.
I was like, this thing is loaded with gophers.
I think the venison will get wiped out pretty quick.
There's a lot of really good hunters out there.
We saw that in Arkansas during the Great Depression.
They wiped out every deer in all of those forests there.
I think it was in the 1950s that they started to reintroduce.
Deer back into that area to where they now have them again.
But they were gone completely because those boys hunted them all out.
And we'll see that again.
I bet the famous Texas borer will also become a very rare creature.
That would be some accomplishment.
If they actually managed to thin out the wild hogs, I would be impressed because they reproduce so rapidly and they forage wild foods all day and they're good at it.
Yeah. They used to give you, like, if you could bring in an ear from one of those guys, they'd pay you, like, $5 or something like that to show that you'd killed it.
But I think the wild boar are going to get, I mean, there's a lot of people who are, they'll be hungry, and, yeah, they'll have a hard time.
I was at a feed store here in Central Texas.
They actually had the sign, like, $5 reward for wild hog tails.
Oh, the tail, okay.
And so I was joking with the guy there.
I said, oh, well, that explains why I keep seeing all these tailless hogs running around.
That must be a lot of work to catch them and cut their tails off, you know?
Risky business.
I used to think of it as free bacon.
I didn't see it as a problem at all.
You know, what are you guys talking about, right?
Oh, my.
All right.
Well, anyway, so lots of bonus items.
You've got 10 e-books.
You've got 50 free fertilizers and much more.
Folks, just sign up at brightu.com.
That's bright and then the letter U, brightu.com.
It begins streaming April 26th, and it's 11 days free, or if you optionally purchase it, you get all the bonus items as well.
With other items, videos and...
Is there anything else I should mention in the bonuses?
Yeah, the other book.
It comes with a physical book called The Grow System.
Yeah, and this has in there, it has the method for growing half.
It also has a whole other section on getting started with home medicine.
There's a wonderful story in there, Chapter 9, with the snake bite story.
I think I've talked to you about that, where I got bit by a copperhead.
And I have found that kids love that story, especially like 9 to 11-year-olds.
They love that story, so if you want to get your kids inspired and started on maybe a more self-reliant lifestyle, and I think the reason was because my daughter at the time played a prominent role in helping me recover from that snake bite,
and it's a really empowering story for kids like hey you
I could be a really useful person even if I'm still young so um right yeah so the growth system it's getting a lot of really good reviews and published by penguin random house which was a big queue uh a big uh deal to to get that big of a publisher
to do it so that's awesome yeah well that comes with the kit yeah right so
Okay, so Marjorie...
I'm just so thrilled with what you're doing and the fact that you're able to so effectively teach this to people.
And also, your systems keep getting better.
You and I have known each other for many, many years.
And even over that period of time, you have refined, you've kind of filtered out stuff that was more time-wasting, but really got to the most efficient processes.
And that's what you're sharing today.
I hope people realize that this saves them 10 to 20 years of experiments.
Absolutely. Yeah.
Or, you know, trying a bunch of stuff from YouTube and then realizing they didn't know what they were doing.
You know, you don't have time for that, right?
You want something that's tried and true and vetted and everybody in this, myself included, you know.
Years and decades of experience being presented here.
The real deal, like what works, what doesn't work, what you need to focus on, what's important, what you should put aside until later, and what you should completely ignore altogether.
So it's really time.
It's really time to do this.
Yeah, absolutely it is.
Well, speaking of time, we're out of time for today.
I can't believe it.
It always goes so quickly, but I really appreciate you taking the time to share this wisdom with us, Marjorie.
Yeah, thank you, Mike.
I mean, this is a calling for me, and to get an opportunity to talk to you and all of the Bright Healing community, I really thank you.
It's an honor and a pleasure, so thank you.
Thank you so much.
We appreciate you, Marjorie, and we'll talk again soon.
Be safe, have fun with the baby duckies.
I know you're going to have a blast with that.
That's awesome.
I am.
But it's great to talk with you today.
All right.
See you later, Mike.
Okay, take care.
And for all of you watching also, I'll just add, we're about to release Brighteon.ai, which is our free AI engine called Enoch, and it is trained extensively on gardening skills and know-how and seeds and food preservation.
So it would be a great additional aid that can help answer your questions to go along with Marjorie's course.
And again, you'll have access to it for free very, very soon.
The engine's actually done.
We're just building the public interface for it right now.
But the nice thing about buying Marjorie's course is that you can download all the files and you can have them stored locally on your computer.
So if the internet goes down and you don't have access to online things or anything in the cloud, you can just watch Marjorie's videos and you'll have the physical book in your hands.
To look at, to read.
So you want that book on the shelf, you want those files on your computer, and you can get all that at brightu.com, or you can, actually, I think you can buy it in advance at brighteonuniversity.com, all spelled out.
You can even buy the whole thing before it starts streaming, if you wish.
But thank you for watching today.
I'm Mike Adams, and just want to wish you all well, and whatever's coming, pretty sure the dollar's going to zero.
So start growing food now if you want to make it through.
That's my advice.
Thanks for watching today.
Take care, everybody.
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