David Avocado Wolfe

David “Avocado” Wolfe is a prominent figure in the alternative health and wellness movement, best known for his advocacy of raw food diets, superfoods, and holistic living. He has dedicated over 30 years to exploring the world’s most potent foods and natural health practices. The best-selling author of books such as Superfoods: The Food and Medicine of the Future, The Sunfood Diet Success System, and The Beauty Diet, Wolfe has also appeared in documentaries like Food Matters and Hungry for Change. He is the co-developer of the NutriBullet and is the visionary founder of the Fruit Tree Planting Foundation, aiming to plant billions of fruit trees worldwide. Through his books, films, and global influence, Wolfe has empowered millions-including celebrities and athletes-with his insights on nutrition, superfoods, and holistic wellness, inspiring a movement toward vibrant health and natural beauty. ------ Thank you to the sponsors that fuel our podcast and our team: LMNT Electrolytes https://DrinkLMNT.com/tetra Use code 'TETRA' ------ Athletic Nicotine https://www. AthleticNicotine.com/tetra Use code 'TETRA' ------ Squarespace https://Squarespace.com/tetra Use code 'TETRA' ------ Sign up to receive Tetragrammaton Transmissions https://www.tetragrammaton.com/join-newsletter

Speaker names marked ? are inferred from speaking time and the show’s known hosts — they are not voice-verified.

• 0:02Rick Rubin?

  Tetra Grahamerton.

• 0:24Speaker 01

  I was born in New Jersey and my dad is from New York and my mom's from Tehran actually. So we used to go to Tehran and my mom's side of the family worked for the Shah. And when the Shah got overthrown, we had to flee the country.

• 0:36Rick Rubin?

  Wow.

• 0:37Speaker 01

  And that kind of sent us inevitably to California because my uncle had moved to California. And we started coming there in like 1977, 78.

• 0:45Rick Rubin?

  Do you remember the food in Tehran?

• 0:47Speaker 01

  Yes.

• 0:48Rick Rubin?

  What was that like?

• 0:49Speaker 01

  Oh, the Persian food is, it's just incredible. I mean, you know, these civilizations, right? Middle East civilizations, African civilizations, the longstanding civilizations, even Mexican civilization. They've got it worked out. They've figured certain things out. Eggplant dishes, bottom june is what we say in Farsi. It's still my favorite. And I'm absolutely enamored with Persian food. And then, you know, of course, the magic of the saffron. In Athens, actually, this is crazy. So I'm in Athens. I'm doing a workout in the park. This is just in suburb, Philophae. Philophae. It's a good one to look up if you're interested in going to Athens. And I'm in the park and I look down, I'm like, that's saffron. So I photographed it and then checked it across the internet. It's like saffron, growing in the park in Athens.

• 1:33Speaker 01

  You know, like you pick the pistols out of the flower and you know, you make rice out of it. And it's basically, it's saffron. It's the, it's a psychoactive substance. It's found in nutmeg. It's found in sassafras also. What a thing. What a thing. And just the way the Persians revere that and how it fits into their culture. And it's actually, you know, the saffron compound, which is, you know, it's a carcinogen, but it can be tweaked into things that are... Heart opening, let's just say that because it's MDA.

• 1:59Rick Rubin?

  India as well.

• 2:00Speaker 01

  India as well, yeah.

• 2:01Rick Rubin?

  Yeah.

• 2:02Speaker 01

  And the Persians and the Indians have such an incredible, long history together. And some of the Pakistanis. So, you know, if you look at Iran, it borders all these countries and, you know, Iran's kind of been cursed for the last 2,000 years. You know, this goes back to the Ferduci, which is the Iliad or the Odyssey of the country. You know, it's their great epic poem that describes their history. They've been cursed with poor leadership. And that's what we're dealing with today and we will deal with that until the curse is lifted. And that's kind of what we pray for.

• 2:31Rick Rubin?

  Do we know how the curse was put on?

• 2:33Speaker 01

  It is in the Ferduci, as far as I remember. It was something like a 2,000 year curse. It's like we're coming to the end of it. We're coming to the end of a lot of things and the beginning of a lot of things.

• 2:43Rick Rubin?

  Yeah. When did you move from the east coast to the west coast?

• 2:47Speaker 01

  In 1980. So in late 70, 77, 78, 79, even 1980, that summer, we came to California to stay with my uncle. My uncle's right on the border, actually.

• 2:55Rick Rubin?

  How old were you about?

• 2:56Speaker 01

  I was about seven, eight, nine, 10 years old.

• 2:57Rick Rubin?

  Kid?

• 2:58Speaker 01

  Yeah, I was a kid. And that's when I started growing avocados. In 1978, I planted my first avocado and that's where I got the name.

• 3:03Rick Rubin?

  Yeah.

• 3:04Speaker 01

  And I've been a, just a lover of avocados ever since.

• 3:07Rick Rubin?

  Yeah.

• 3:08Speaker 01

  Back then, it was kind of a thing that was like, it was like a delicacy.

• 3:12Rick Rubin?

  Yeah.

• 3:12Speaker 01

  You know what I mean? So we got one slice of avocado with dinner, you know, that was my first impressions of avocado. And over the years, just the way it has evolved to become a worldwide food is epic. It's epic. And it just, it touches my heart because I'm so deeply connected to citrus and avocados from growing them, you know, as a kid. And grafting them, you know, we did all the, you know, we grafted bacon avocados, we grafted zutano avocados, we grafted hass avocados. We grafted all the great varieties, reed avocados and all the great citrus too. You know, when we were a kid, we had one tree that we grafted together. It had five different citrus on it. And I still have that love, you know, like we have at my house. Over here, we have four different cacau's on one tree.

• 3:54Rick Rubin?

  Amazing.

• 3:54Speaker 01

  Just from those experiences as a kid. And that's the gift I love giving to kids, by the way.

• 3:58Rick Rubin?

  It's a very magical thing to see a tree with different kinds of fruit growing on it.

• 4:02Speaker 01

  Yeah.

• 4:03Rick Rubin?

  It's beautiful.

• 4:04Speaker 01

  It's beautiful. It's fascinating and it's also, it's. I just love the, the nature of how the tree gains a personality over time, you know, it's because we're. We've, I've been here almost 20 years. I've been here 19 years. And some of these trees have personality now.

• 4:19Rick Rubin?

  Yeah. Let's say you would graft a lemon into an orange tree. Would the oranges change as well? Or do they really stay separate forever?

• 4:29Speaker 01

  Okay, so let's say you're grafting onto an orange root stock.

• 4:32Rick Rubin?

  Yep.

• 4:32Speaker 01

  The orange that's on there and the orange root stock will stay the same. But the lemon that you graft onto it will never produce proper seeds. The seeds might be viable, but they're always a throwback. In fact, I brought one. This is what you get. You get something crazy like this. Like this is some kind of Jurassic throwback of an original lemon. Here, check it out.

• 4:54Rick Rubin?

  So it's a, it's a lemon the size of a grapefruit and it's round.

• 4:58Speaker 01

  Uh huh.

• 4:59Rick Rubin?

  Like a grapefruit.

• 5:00Speaker 01

  If you smell it, you can get that lemon.

• 5:02Rick Rubin?

  Yeah.

• 5:02Speaker 01

  There's a little bit there.

• 5:03Rick Rubin?

  Yeah.

• 5:04Speaker 01

  But that's what happens from grafting. Is that it doesn't breed true to seed. So you get some kind of throwback to the original citrus and the original citrus is like Jurassic. It's real thorny. It's sometimes very difficult to consume, right? They're just, it's too strong or it's too bitter or it's too sour. And it definitely does revert back to the sours. You never get a sweet one if it reverts back. It always goes back to some kind of primitive lemon or primitive lime or kefir lime or something like that.

• 5:32Rick Rubin?

  Are blood oranges naturally that way? Or is that something that was grafted and turned into something?

• 5:38Speaker 01

  Good question. Well, it has to have come from, okay, so the, what gives it that red color is hesperin. Which is really interesting because that's kind of a, a red compound that is very strongly purifying of blood. And so this is a thing we can get into, which I am absolutely enamored with, which is this idea that the color pigments in the food tell you what the food does. So red food, red pigments, or it's blood and cardiovascular system. It's just obvious and everything in nature and to me, to my mind is always obvious. It can be understood by a five year old. So when we say blood orange, it really does affect your blood and purify your blood. It had to have come from an original strains at some point that someone was breeding true to seed. They weren't grafting. And once they got the one that they like, then they graft that one. That's like how Haas is.

• 6:23Speaker 01

  It's how all the great varieties that we hear about. Let's say like a Ponderosa lemon or a Meyer lemon. Those are all grafted varieties, so you know what you're getting. So if you're someone who's like, okay, I want to put my ten trees in the backyard. You want to know what you're getting, so you're going to get grafted trees. Here, like for example, a lot of people like the Sharwell avocado. Tree doesn't get too crazy, but that's not me anymore. I grew up with that. And now I want to breed like avocados that breed true to seed. And you know, have all the things that you want about the avocado. So for example, you want an avocado that doesn't have a lot of leaves. You want to be able to see the fruit. You want an avocado that's not too big. It doesn't get out of control. You know how it is in the jungle, it gets out of control. I mean, I've got an avocado trees the size of my house. And I was going to cut it down, but that night, right before the guy was going to come over and cut it down. I had a dream said, don't cut that down.

• 7:08Speaker 01

  The guy shows up that morning, comes up the stairs and said, bro, I can't cut your tree down, bro. I had a dream could not have cut it down. I said, that's it, it stays. You know, so those kind of things happen. And avocados can get out of control. So I've been breeding for a certain type of avocado, which I'd love to gift you, actually. I have to go up there and cut a few down. Because it'll never get too big, it'll never get too bushy. You can see through it. When it fruits, half of its fruit and half of its leaves.

• 7:33Rick Rubin?

  Yeah.

• 7:33Speaker 01

  You know, it has a long perduncle, which is the thing that attaches it to the twigs or the stems or the.

• 7:38Rick Rubin?

  What's interesting about this is that, you know, you think of an orange as a thing. Whereas you can become a connoisseur of oranges. And there may be how many varieties?

• 7:48Speaker 01

  Let me tell you something. I grew up as a citrus farmer in San Diego, right? In Southern California there and on the border. All these years later, so I was living in Texas for a period of time. I had to move my business to Texas. I wasn't really happy with what's going on in California. I think a lot of us are in that boat. And. This is the most amazing thing. A friend of mine, he's like, dude, you got these citrus and it snowed. And usually when you have a frost and a snow in Texas, especially South Texas, it's gonna kill the citrus off. And he's like, oh, no, no, this citrus survived perfectly on this, on your farm here. And I was like, what are you talking about? It's like, everything got fried. What are you talking about? I get back there and sure enough, in the corner of this farm are 15 what are called citrus trifoliata. This is the most amazing thing, Rick. This is one of those things that it just rocks your world.

• 8:33Speaker 01

  I couldn't believe that all my life I didn't know about this. So, we know how great lemons are. We know how great limes are. And it's great to have a fruit with no sugar, right? And that's such a cool thing. There's an orange with no sugar.

• 8:44Rick Rubin?

  Wow.

• 8:45Speaker 01

  And it's good.

• 8:46Rick Rubin?

  Wow.

• 8:46Speaker 01

  Yeah.

• 8:47Rick Rubin?

  I'd love to try that.

• 8:48Speaker 01

  And it's a zone six orange. Like, a friend of mine's growing it in front of his house in Pittsburgh. And I'm like, it's, like, Jim, is it really growing in front of your house in Pittsburgh? He's like, yes. It makes it through the winter. He's like, yes. It makes it through the snow? Yes. I'm like, what? Yeah.

• 9:02Rick Rubin?

  That's wild.

• 9:02Speaker 01

  It's wild. And the story of how that citrus came to America is, nobody knows. Like, you know, most people say, oh, yes, in the late 1800s, early 1800s, it came over on a boat from England. Originally, it comes from China. But, there's evidence it's been here since the, you know, the Virginia colony. And it's spread wildly out of the Virginia colony to the south, and has been growing wildly in the south all the way to Texas. I had no idea.

• 9:27Rick Rubin?

  Amazing.

• 9:27Speaker 01

  But it's good. And so, I've done many, many fasts with that as my, my no sugar, you know, instead of lemon or lime, that's, it's a sugarless orange.

• 9:36Rick Rubin?

  How would you describe the taste? What does a sugarless orange taste like?

• 9:39Speaker 01

  It's so friggin' good. I mean, cause I'm an orange guy. Like, for me, I can live on navel oranges. You give me 20 good California navel oranges, I'll eat the peel. I eat everything. The whole darn fruit. It's like that. It has the orange flavor.

• 9:54Rick Rubin?

  Is the peel okay to eat?

• 9:55Speaker 01

  Well, with a lemon, yes. You can eat the outside. With a lime, you can eat the outside. With the trifoliata orange, maybe not. But, the seeds sure have a very strong antifungal element in them. All citrus does. And so, it's good to eat a few citrus.

• 10:09Rick Rubin?

  That's why the seeds are bitter.

• 10:10Speaker 01

  Are bitter, yeah. And it's good to have that occasionally because... You know, it's a sweet fruit typically, you know, when you're eating citrus. You want something that's bitter, it's gonna kill off the candida and kill off the, you know, yeast, the things that feed on that sugar. You know, nature's logic's always correct.

• 10:22Rick Rubin?

  Yeah.

• 10:22Speaker 01

  Right?

• 10:22Rick Rubin?

  So tell me about your diet in those days. You're new to avocado, you get turned on to avocado. Were you eating a standard American diet at that time?

• 10:31Speaker 01

  Yeah, but my uncle was like, nope, you guys can't have that, no sugar, none of this candy, none of this. And we're out on a ranch. If you're walking to a store, you're walking miles. So we had no choice.

• 10:41Rick Rubin?

  Yeah.

• 10:42Speaker 01

  And that's when I became conscious about food. And that's when I became conscious about, cause we would go back to the east coast, to New Jersey, New York, and you know, then we'd have you-hoos or whatever was happening over there. And big change. And so I always kind of looked forward to the summers at my uncle's house for that reason. It was like something. And then as you get, you know, fourteen, fifteen, sixteen years old, it was kind of like, yeah, no candy, no sugar, that kind of thing. And then we got into the raw foods when I was about twenty-two, twenty-three years old. And that was a.

• 11:15Rick Rubin?

  Do you remember what was the triggering event that started the raw foods?

• 11:19Speaker 01

  It started when I was in university and started reading books on health and I read Fit for Life and there was a. It said the word in that book, raw foodist. And I was like, a raw foodist? And but that just made sense to me because. You know, you don't see a gorilla cooking something, a horse isn't cooking anything. It's like, it was a real sensible idea. So I thought, I'll look into that. And step by step by step, I got deeper into it. Ended up getting a great book that I've been thinking about lately. I need to reread it. It's been a while. Called Blatant Raw Foodist Propaganda. It was a great book back from the nineties, you know, a classic. And that got me started into, okay, let me just get into this raw food. And then I. Went through the full detox, the forty-pound weight loss, the sixty-pound weight loss and the fasting and the cleansing and really young, I was twenty-three, twenty-four years old.

• 12:04Speaker 01

  And by the time I was like twenty-seven, twenty-eight, I was just at a peak level of health. But then I didn't really understand the things like. You know, cholesterol and things you need from the animal world, right? I, you know, I was like.

• 12:17Rick Rubin?

  B twelve.

• 12:18Speaker 01

  B twelve and B, you know, the, just the key things that are important for neurological health. You know, protecting your joints and connective tissue and stuff like that. So as I evolved through those years, eventually I realized, oh yeah, there's a lot of deficiencies with vegan diet long term. And some people can go longer and I went long times on long years, you know, 17 years as a vegan, something like that. And then I gradually got back into being a vegetarian. I'm a vegetarian today. And it's just, it's not about like what's right for everybody. It's just, that's what I want to do for me.

• 12:48Rick Rubin?

  So what's included in your diet that was not in your diet when you were vegan?

• 12:52Speaker 01

  Eggs.

• 12:53Rick Rubin?

  Eggs.

• 12:54Speaker 01

  Oh, I love eggs. Yeah. What a cool thing. Just have chickens.

• 12:56Rick Rubin?

  Eggs every day?

• 12:57Speaker 01

  Not every day, but.

• 12:58Rick Rubin?

  Mostly.

• 12:58Speaker 01

  Mostly, yeah. And then I love a really good like sheep cheese.

• 13:03Rick Rubin?

  Yeah.

• 13:03Speaker 01

  Or a shiv. You know, those are epic. And that's something I did not eat for so many years. No cheese, no anything like that.

• 13:11Rick Rubin?

  You want milk or no?

• 13:13Speaker 01

  No, I will. I will now. If it's a, if it's a quality, let's say it's Buffalo milk.

• 13:18Rick Rubin?

  Yeah.

• 13:18Speaker 01

  Yeah. You know what's trippy is that I can eat like animal foods that are, you know, vegetarian. And I can digest them properly.

• 13:28Rick Rubin?

  Fish or no fish?

• 13:29Speaker 01

  I don't do fish. No, I don't do anything that involves killing.

• 13:31Rick Rubin?

  Did you ever do fish?

• 13:33Speaker 01

  I was never a fish eater. Nope. I was always so, I want to get into this with you. I thought this was a cool area to get into about. You know, everybody asks, what's the right diet? And it's really, I love what Rudolph Steiner said. He said, there are as many diets as there are human beings on earth. That's the truth. That's the real truth.

• 13:47Rick Rubin?

  Yeah.

• 13:48Speaker 01

  And so you have to kind of, you know, use some parameters. So for example, you know, if you need to build blood, you go to red foods. If you need really a lot of blood, you go to red meat. If you need like something daily, you're going to go to like beets and beet juice or, you know, it's just, everything's obvious like that. But what's not obvious is this ratio between fat, protein and carbohydrates.

• 14:07Rick Rubin?

  Yeah.

• 14:08Speaker 01

  And most people do well on a high protein, moderate, fat, low carb. That's where most people are at.

• 14:17Rick Rubin?

  Yeah.

• 14:17Speaker 01

  And I had to play around with that for years to finally realize that what's right for me is high fat, moderate carb, low protein.

• 14:24Rick Rubin?

  Yeah. And if that's closer to keto, really.

• 14:28Speaker 01

  Yeah, it is, right?

• 14:29Rick Rubin?

  Keto is high fat. No carbohydrate and low protein. Yeah.

• 14:35Speaker 01

  And I was the guy who, you know, when we'd go out to dinner with my dad, we'd eat the fat off the ribs, you know, when I was a kid. I didn't like ribs, but I liked the fat.

• 14:43Rick Rubin?

  Yeah.

• 14:43Speaker 01

  You know, and I remember those things. So, you know, when it all was said and done, I was like, you know what? I really am an avocado person.

• 14:48Rick Rubin?

  Yeah, yeah.

• 14:49Speaker 01

  You know, and I really love coconuts and I really love olives and that works for me. And I can eat those things and be good all day. And that's how you know. Cause people go, then how do you know? It's well, you can be tested. We can do a slow oxidizer test or fast oxidizer test. And if you are a fast oxidizer, you're gonna burn that sugar quick and you're gonna be up and down in one hour. And then you know, you gotta have low carb. I'm in between on that. You know, I can do pretty good on carbs, but not too much.

• 15:14Rick Rubin?

  Yeah, yeah, yeah.

• 15:15Speaker 01

  But I can't do good on protein. I can't do it. Like I never was, I've eaten fish 10 times in my life. I'm a big believer, you know, I'm a big Rudolph Steiner guy. I'm a biodynamic farmer. I'm a big believer that we bring the human back to the center. And we ennoble the human being and we make the human being better. And when you're dealing with food, what the food does, it opens up different perspectives. And then the mushrooms are a whole world. And what a cool world that is. And I'd love to get into that with you. That's an absolute passion for me.

• 15:44Rick Rubin?

  Yeah, let's talk about power dynamics a little bit.

• 15:46Speaker 01

  Okay.

• 15:46Rick Rubin?

  When did you first get into it?

• 15:48Speaker 01

  Well, I'm a reader and when I was young and wanting to make it in the world and get out in the world, one of the things that I picked up on, I started in with Tony Robbins in 1984. And he came to a summer camp that I was at. This would be before personal power, before, you know, it was all, you know, you know, he's a big celebrity and all that. And so I had tapes from him that my brother kept going back to that summer camp years after we had went together. And my brother would bring back tapes and on one of those tapes, Tony was saying, if you want to be a leader, you gotta be a reader. And he said, if there's people around you who are geniuses, they're doing something different than you. You need to find out what they're doing. If you want to get the same results, find out what they're doing and do the same things.

• 16:30Rick Rubin?

  Yeah, learn from successful people.

• 16:32Speaker 01

  Exactly. Yeah. And I thought, okay, that makes sense. So I went and talked to my friend Kevin, who was my cousin's best friend out there in East San Diego, near the border, my uncle's ranch. And he went to MIT at age like 15. And so I said, what are you doing? Like, you must be doing something different than me. And I found out he was reading three books a day. And I was like, wow, okay. Then I went to my cousin, who was, he's like a 200 IQ, went to University of Chicago at age 14. Just a whole nother level. And I said, what are you doing? And guess what he was doing? He was reading three books a day.

• 17:02Rick Rubin?

  Wow.

• 17:03Speaker 01

  And I was like 17 years old, 18 years old. So I said, I'm gonna do this. I'm gonna just get into reading. So I read every book in my mom's house. I became a voracious reader, read thousands of books. And then I stumbled into Rudolf Steiner. And Rudolf Steiner stumped me. I couldn't believe what I had come across. I mean, first of all, he left behind about a million pages of material. Which, you know, I throw out the number a million, and we throw out the number a million all the time. Oh, it's a million of this, million of that. A million pages of material, 50 to 60 pages every single day, Monday through Sunday, from age 15 to 65.

• 17:34Rick Rubin?

  Yeah.

• 17:34Speaker 01

  It's an insane output. It's unimaginable.

• 17:37Rick Rubin?

  Yeah, how many, 300 books in print or something like that?

• 17:41Speaker 01

  Yeah, something like that, in print. Yeah, and a lot of it is, he wrote 28 books, many of them big tomes, like Philosophy of Freedom is a big thick tome. It's like that, it's like two inches thick. Which, I have a master, basically, in philosophy. And it was a political science degree, but it's really a philosophy degree, because that's what we did.

• 17:57Rick Rubin?

  Yeah.

• 17:58Speaker 01

  And I read Steiner's book on philosophy, that book. And I'm like, this guy has an absolute mastery of the subject matter.

• 18:04Rick Rubin?

  Yeah.

• 18:05Speaker 01

  And how? It would take someone their whole life to be in this position, just on this one subject. And he did that when he was in his 20s.

• 18:12Rick Rubin?

  Yes.

• 18:13Speaker 01

  And so something's going on with this guy. And that's what led me to biodynamic farming.

• 18:17Rick Rubin?

  And he created biodynamic.

• 18:19Speaker 01

  He created it.

• 18:19Rick Rubin?

  Yeah.

• 18:19Speaker 01

  He created it. Which really, what he's really doing, and this is again, core to my philosophy, and it was that we actually live in a magical reality. You know, it's always science, this, and 2 plus 2 equals 4, and all this equations, and all the, you know, engineering of our cars, and bridges, and everything else, and airplanes. But this world that we're living in is magical. And so what Rudolf Steiner's really doing is he's saying, he's mixing the stuff of the earth with the stuff of the heavens in a unique way to create an output that's more than what the two parts together would equal. That's what it is.

• 18:50Rick Rubin?

  Yeah.

• 18:51Speaker 01

  And therefore, it violates a principle that we're always at odds with the system about, which is the homeopathic principle. You know, the homeopathic principle violates the scientism, you know, which is like, 2 plus 2 equals 4. It can never be more, right? It violates all these things, and you go... Wow, a little bit of input is gonna give me a lot of output. Because ultimately, let's say I'm making a biodynamic prep, and we'll say it's biodynamic prep 500, which is you take the lactating cow poop, and you put it in the horns, you bury it through the winter, then you dig it up, and then you mix that material, which isn't a whole lot of substance, into a barrel, let's say a 55 gallon drum, and you swirl it one way for a minute, and you know, let's say you're swirling clockwise, and you're gonna go you go down in sound, you sing to it,

• 19:37Speaker 01

  and then when you swirl the other way, upward, counterclockwise, you go

• 19:41Speaker 01

  and you go higher for a minute, and then you just do that for an hour. Then you take that stuff, and you go and spray it on all your plants. Let's say it's biodynamic prep 500, and let's say it's, it's coming up actually, we'll probably do it in March.

• 19:54Rick Rubin?

  Do you do it every year? Is it an annual thing? It's an annual thing.

• 19:57Speaker 01

  It's an annual thing, yep. And sometimes, you know, you might, like in this particular thing I'm about to describe, you might get two cracks at it, you might get two bites at the apple, because it usually happens in March and May. It's when the full moon is in opposition to Saturn. And when those are in opposition with each other, then the moon would be in the sky and Saturn is below, then you have huge fertilization potential for root growth. And that's what the 500 prep is for, and so

• 20:24Rick Rubin?

  So as wild as that sounds, on the other side, we know the phases of the moon impact waves. We know that.

• 20:32Speaker 01

  A hundred percent.

• 20:33Rick Rubin?

  Everyone knows that.

• 20:34Speaker 01

  You can't get a suntan at midnight. The sun and moon affect you.

• 20:37Rick Rubin?

  We know these things.

• 20:38Speaker 01

  Yes.

• 20:39Rick Rubin?

  So the idea that it has an effect that we are not aware of, it's very possible.

• 20:44Speaker 01

  Yeah, it's likely.

• 20:45Rick Rubin?

  It's certainly not unrealistic.

• 20:47Speaker 01

  Right. Agreed, right, because you get people who just don't understand astrology, or you know, when I say astrology, I'm not talking about like the, you know, here's your horoscope thing, it's not that. The positions of the heavenly bodies have an effect, and it's just like you can't get a suntan at midnight. It's obvious stuff. Every cop knows that on a full moon, you gotta be on your guard, you gotta be on your game, more stuff happens, right? Anyway, so this opposition will have an effect on roots, and I'm telling you, you can feel it happening when it's happening. So we'll go around in the evening usually on that day, and we'll spray the roots of all our favorite trees, and something happens, it's Profound. And then if we're lucky, we can get one another time in May. And that's it. For that prep, that's 500.

• 21:32Speaker 01

  Then you do 501 and 502. Now Rudolph Steiner is prescribing really a form of magic. That's what I'm trying to get at.

• 21:40Rick Rubin?

  I think of it that way.

• 21:41Speaker 01

  Yeah.

• 21:41Rick Rubin?

  But also.

• 21:43Speaker 01

  It's very measurable.

• 21:44Rick Rubin?

  It really makes sense and it's measurable. It's more like alchemy.

• 21:48Speaker 01

  Yes, it's alchemy.

• 21:49Rick Rubin?

  Yeah.

• 21:50Speaker 01

  In my mind, alchemy and magic are synonymous, right? Because alchemy is also a. It's a way of mixing the stuff of the heavens and the earth together in a unique pattern or unique strategy to create an outcome that is more than the sum of its parts.

• 22:04Rick Rubin?

  Yeah.

• 22:05Speaker 01

  I mean, your thing is music and I mean, you've done a lot of records, I assume. And probably many that I like. But you're trying, I think with music, and you correct me if I'm wrong. You're trying to create something where what the band does and what is happening, what the final product is put out is more than the sum of its parts. Right?

• 22:21Rick Rubin?

  Yes.

• 22:21Speaker 01

  Is that a reasonable statement?

• 22:23Rick Rubin?

  And it's out of our control. We respect the fact that something happens that it's not better because we are trying to make it better.

• 22:34Speaker 01

  Uh huh.

• 22:34Rick Rubin?

  We're giving it space to allow it to be better.

• 22:37Speaker 01

  That forces.

• 22:38Rick Rubin?

  And sometimes it does and sometimes it doesn't, but you have to be really patient.

• 22:41Speaker 01

  Yes, I love that. And that's the philosophy. It's like you let the forces of nature work.

• 22:47Rick Rubin?

  Yeah.

• 22:47Speaker 01

  You let the divine powers work and you just allow. And I think a big part of farming and a big part of just, you know, living in harmony with nature is allowing. And I think that's also a big part of wisdom is just being comfortable with the unknown.

• 23:03Rick Rubin?

  Yeah. Is there more to biodynamics than just the input of the heavenly bodies? Or is that it?

• 23:10Speaker 01

  Well, that input and all, let's say biodynamic prep 500, 501, 502, 503, 504, all the way up to 511, something like that. All of that input is going to create more robust food. And the idea of the biodynamic farm is that the biodynamic farm becomes a place where, for example, let's say you have mentally handicapped children, homeless people, people who don't know how to fit into society. Biodynamic farm becomes a place for those people and that's how Rudolf Steiner described it. And that's really what it is and I've seen that in action and it is really epic. When you have people who are like, you know, mentally handicapped and, you know, born that way. There's a place for them and it's the biodynamic farm. So for example, I went to a biodynamic farm in Iceland. This is a beautiful experience and I want to kind of lay out a holistic experience here because

• 23:56Speaker 01

  biodynamics is about creating better food. It's about creating better people. It's about creating better farms. It's about the holy connection between you and the earth. It's about also knowing that everybody has their place. Nobody is to be left outside. You know, nobody is just to be abandoned. There's a place for them. And I was with the number one biodynamic farmer in Iceland. I'm a huge fan of the country of Iceland. I've been going there for 30 years, almost once a year, sometimes twice or three times a year. Love the people of Iceland and unfortunately, he's passed away, this gentleman I'm talking about. But being there on his farm and he had translated 28 of Rudolf Steiner's books into the Icelandic language. And I asked him, by the way, on that, I said, "What do you think of Rudolf Steiner now?

• 24:39Speaker 01

  After you've translated this guy's work? I mean, just your breadth of knowledge of this guy's work." And he said, "Like every great master, the words change and they change in meaning as you change."

• 24:50Rick Rubin?

  Yeah.

• 24:50Speaker 01

  And I was like, "Wow." Gave me chills.

• 24:52Rick Rubin?

  Yeah.

• 24:53Speaker 01

  It was so cool. Anyway, so, you know, just to see that they had taken all these mentally handicapped children from all over Iceland and they had given them a spot and they were basically in the, in the, let's, you know, it's a cold winter there. And so they're in the barns with the animals, petting them, loving them, combing them, kissing them. I was like, "You talk about milk with love in it, it's there. It has it."

• 25:15Rick Rubin?

  And this participation from these people heals them as well.

• 25:20Speaker 01

  It was perfection. I mean, then you see, like, we're so brainwashed with like, "Oh, this kid is, you know, he's born mentally handicapped." Or, you know, "Something's wrong with this kid and, you know, so he's autistic or whatever." So that, you know, we're all, we're in that mindset that something is wrong.

• 25:36Rick Rubin?

  Yeah.

• 25:36Speaker 01

  It's, there's nothing wrong.

• 25:38Rick Rubin?

  Yeah.

• 25:38Speaker 01

  You know, I just want to just diverge because one of my favorite garments that I have was given to me by a very dear friend of mine. I went over to his house and he pulled his shirt up and I was like, "Oh my God, he had a cancer." And he was an old friend of mine. And I was like, I saw it, I was like, he's not gonna make it. Black growths all over his body. And he showed me that, he said, you know, and we had that kind of a parting moment of like, I'm not gonna make it, bro. And so he gave me a gift, and it was a Rudolph Steiner jacket. And it now, and this, this kind of flushes out this biodynamic idea. Because Rudolph Steiner basically said that on a biodynamic farm, you have people who are mentally handicapped or autistic, and so they don't have an ego construct like we do. And therefore, they have certain powers.

• 26:24Speaker 01

  And one of the powers is, is that they can take, let's say, I'm just gonna lay out how this garment was made that my friend gave me. That in the Highland peat bogs of Iceland, in the Highland peat bogs of North America, Canada, and Highland peat bogs of Scotland, and in Norway. We have evidence of, for example, in Scotland, of them pulling out Scottish kings 2,000 years later, and they're still intact. Their organs are still intact, their skin's still intact, the tattoos are still there. You know, what's going on there? Rudolph Steiner said that in those areas, the forces of evolution, the things that break things down are arrested. And therefore, things mummify and can't move through the process of evolution and recycling.

• 27:06Speaker 01

  And therefore, the spirits and souls of those beings can be trapped there. And this gets into the whole thing of the mummification of the Egyptians, and that's a whole nother story we could get into.

• 27:16Rick Rubin?

  Does it have to do with cold, or no?

• 27:17Speaker 01

  Yes, it does have something to do with cold, although it could happen. You could have mummification happen if you got, say, deep into the earth and you were protecting that body from forces of recycling. And there's something to be said for this idea that if you're mummified, you can't reincarnate back in here. That's a Rudolph Steiner thing. Because there's part of you still here.

• 27:38Rick Rubin?

  That's interesting.

• 27:39Speaker 01

  Yeah, and so it's a very interesting angle. I'm a believer in reincarnation, not because I think it's a good idea, but because the science is there. Ian Stevenson, Max Tucker, Dr. Brian Weiss, Rudolph Steiner, and many other amazing. Paul Pierson wrote a great book on cases of kids who had memories and information they couldn't have had. Thousands of cases. So, anyway, coming back to our point, with this jacket. In those peat bogs, there's only one plant that grows, peat. And we know the peat bogs because they go in there and they'll cut peat bricks out and use it to burn. And you know, because it's kind of a useless material supposedly. At any rate, that peat material can be woven into an animal fabric.

• 28:20Speaker 01

  And when a person does that who has no ego construct, they can liberate the spirit of the bog and bring them back into the forces of evolution and the forces of life. And they will be then connected and attached to that garment. They will be actually obligated to protect the wearer of that garment. This is the garment, the jacket that my friend gave me when we had that fateful meeting.

• 28:48Rick Rubin?

  Amazing.

• 28:48Speaker 01

  It was amazing. Now, I have worn that garment for over 14, well, about 10 years. I'm telling you, I have had incidents happen, like I was arrested at the border coming. This is at the Coots border, coming into the United States in December, on Boxing Day, December 26, 2020. And I'm coming across the border and they arrested me. And I was at the border. I'm like,

• 29:11Rick Rubin?

  For what?

• 29:12Speaker 01

  That's what I was wondering. So I had that jacket on every time I'm in that kind of situation. I got that jacket on, put that jacket on tight, and I was like, okay, I don't know what this is, but we're gonna find out. After a while, one of the cops comes in, he says, by the way, this is the Coots crossing, you know, between Alberta and Montana, so Canada into the United States. There was nobody there. It's December 26, 2020. There wasn't a single car went by, no trucks, nothing. It was dead as a doornail. And finally, the cop comes into this jail cell, he says, the Secret Service wants to talk to you.

• 29:42Rick Rubin?

  What?

• 29:42Speaker 01

  And I was like, is that what this is about? And he's like, yes. And I was like, okay, let's talk to them. And so as he got me out, he's like, you don't actually have to talk to them. We can let you go. And I was like, oh, okay. And so then he basically said, they put a thing out on your name, like they've been trying to get you. And but you don't have to talk to them. Yeah, so that's what, so as it happened, he said, you know, I was talking, I was like, should I go or, you know, should I stay? He's like, well, you know, you probably should talk to them, find out what's going on. Because they'll stop, they'll harass you at every border crossing. And I said, that makes sense. And he said, can we come in and listen? And I said, yeah, come in. So it was the three cops that were there. That was the only guys there. And me in one of the back rooms. And I hit the speaker button. I said, this is David Wolf. What, you know, what is this about?

• 30:28Speaker 01

  And basically, somebody swatted me. Somebody said I was gonna kill the president, or that, you know, whatever. It was just BS. And the cops there were pissed off. You know, they had to do this whole run around with me, take me to jail cell, you know, get my stuff.

• 30:42Rick Rubin?

  Did you ever get more information on why you were swatted?

• 30:45Speaker 01

  I think I know who it was. It was a person. It was a person who was trying to get me, you know, and yeah. You know, everybody has these, these things of like, you know, people don't like what you have to say, or people don't like you, or you know. And I'm big in social media, as you are big in your world. And, you know, people don't like what you do. That's just how it is. But anyway, me and the cops there, we had a good laugh and we had a good time. And they carried my stuff out to the truck. And I was meeting, meeting my girlfriend at the time in Boise, Idaho. It was about 18 hours drive through three snowstorm. But I was so stoked to be out of jail. I would, I drove the whole night long. And I, and when I got through the final snowstorm. Man, I just had this big smile on my face. It was a great experience overall, but I had that jacket on.

• 31:28Speaker 01

  And I felt the power of it. And I was like, wow, okay. Anyway, so that's magic. You see what I'm saying? Now, anytime you find me, Rick, I will have that jacket on me.

• 31:37Rick Rubin?

  Yeah.

• 31:38Speaker 01

  Because I know the power and I believe in the power. And it could be my belief is affecting it. Sure, I get that perspective. But no, it's something more.

• 31:50Rick Rubin?

  Tell me a little bit about the mana of Hawaii.

• 31:53Speaker 01

  Oh, man, that's, you're getting into my favorite subjects. When you get off a plane in Hawaii, you know this. You smell the air and it's, it hits you instantly. It's in the air, it's in the water, it's in everything. It saturates the place. When you're in the Andes, yeah, you sense it, you know, all those minerals crunched up and the movement of those mountains and whatever raise the Andes. And, you know, when you get some of that great quinoa, that grows great sweet potatoes from that region. You go, oh, yeah, you know, or the great cheeses, you know, those big fluffy cheeses they have in the Andes. You can sense some of the mana, some of that aspect. And so to my mind, it's minerals that we don't have names for. And you're like, what are you talking about? We have the periodic table of the elements. But we have proven conclusively over the years, and this goes back to the Ormus research of David Hudson.

• 32:37Speaker 01

  It goes back to the alchemists of Europe and throughout all history, that gold can appear in different forms, that silver can appear in different forms, that rhodium and iridium and some of these platinum group elements can appear in different forms, and that everything doesn't quite stack up. And another way of looking at that, and eventually where I had to come to with it, is that the periodic table of the elements is three dimensional. Or you could look at, what was his name? Oh, the great thinker. He came up recently. Russell. Walter Russell. You got it. And who was the guy that was on Joe Rogan recently? Terrence Howard. Terrence Howard. So, you know, I love Terrence Howard's philosophy because it breaks the mold. People are like, well, this is inaccurate. What about this? And what about that? It's like, look, you explain to me how one times one is one, but the square root of one is not one. And then we'll talk. Yeah.

• 33:21Speaker 01

  So this is also fundamental to my philosophy is that no matter how rational you think something is, like our numbering system, one times one is one, but the square root of one is not one? That's irrational. So there's an irrationality that's impregnated into everything in this reality. That's just obvious to me. It's like, you know, how do you have a brand new baby with all this potential, all this amazing future, if entropy was the only thing happening? It's not. It's entropy. There's an organizational force that comes in. There's the irrational, and there's the X factor. There's been, our lives have been saved at various times by bizarre things that occurred that... It's an X factor. You go, it's irrational. And to me, that's what's bleeding in the energy is the irrational number. That's my personal philosophy.

• 34:06Speaker 01

  You know, pi, 3.14159265358979, you know, goes on and on. Anyway, so I feel like the mana is maybe minerals that have other...

• 34:18Speaker 01

  Forms.

• 34:19Rick Rubin?

  Tell me about forms.

• 34:21Speaker 01

  So I spent a lot of years on this subject. I was originally, back in 1995, a woman called me up and she said, "You have these tapes on raw foods," and I'm talking about like,

• 34:32Rick Rubin?

  Cassette.

• 34:32Speaker 01

  Cassette.

• 34:33Rick Rubin?

  Audio cassette.

• 34:34Speaker 01

  Cassette, yeah, the magnetic strip tape. She said, "I want to send you this series of tapes and can we do a trade?" And I said, "Sure." And she explained to me roughly, and I guess the idea was about alchemy. So I was like, "Okay, cool. Let's check this out." And so that started me on a really interesting journey because I got those tapes and it was the Yelm Lecture and the Dallas Lecture of David Radius Hudson, who was the rediscoverer of an ancient, well-known fact that gold exists in other forms, silver exists in other forms, copper exists in other forms, iron exists in other forms, mercury exists in other forms, and lead exists in other forms, and antimony too. Antimony's earth. Right? Copper's Venus.

• 35:12Rick Rubin?

  Would colloidal silver be an example of this or no?

• 35:14Speaker 01

  Oh, now I would say coated silver. You know, we have this product coated silver that was invented by a friend of mine. It's a very famous electronics guy from Clarkson University in upstate New York. And Dr. Pop, who's his brother-in-law, he's in the health world and he's like, "You've got this coated silver, which you can get a concentration down to like 20,000 parts per million." And what's happening there is normally when you create a colloidal silver, you can't get a very high concentration of silver because they cluster. That's why we make chains out of silver and gold and metals because metals have a tendency to cluster with themselves and that's a problem with silver if you're using it as a medicine because it clusters and then when you ingest it, it hits one spot of your digestive tract and it's too much in one place. So it can injure your healthy microbiome, your healthy bacteria and probiotic

• 35:59Speaker 01

  arrangement. So what the coated silver brings to the table, which I think in my mind, it's actually would be the salt of silver. Because silver exists in at least four forms. The one we see, the salt of it, which is, it's an alchemical riddle, the sulfur of it, that's an alchemical riddle, and the mercury of it, that's an alchemical riddle. With gold, for example, over the years eventually, and I'll come back to silver in a second, we eventually figured out how to make this, the alchemical salt of gold. We figured it out and it was a long process and I figured out some stuff.

• 36:32Rick Rubin?

  Striding with gold?

• 36:33Speaker 01

  You're starting with gold. You're starting with gold and then you push it back into its Ormus form. So to give some hints, everybody to the Ormites out there, people are interested in Ormus. What you're trying to do with gold is you're trying to remove the energy it's picked up from the enzymes of the environment, the sun, the weather, the elemental forces. Once it's come up to the surface and been brought into the elemental forces, it pops like popcorn and becomes actual metallic gold.

• 36:56Rick Rubin?

  Explain what you mean pops like popcorn.

• 36:58Speaker 01

  It's in a different form in the earth. And so, yes, there can be metallic gold in the earth, but most of the gold in the earth is not in a metallic form. It's in the form of a ceramic and it would test as aluminum.

• 37:09Rick Rubin?

  Would it look like aluminum?

• 37:10Speaker 01

  Like the rocks of eastern Canada have a high amount of aluminum in them. They have a weird, specific heat. They get cold real easily, but it's a real light rock. And it's just a high aluminum rock. And therefore, you know, to my mind, I'm like, oh, there's Ormus gold in this rock for sure, 100%. And what we do to get the Ormus gold, there's different ways to go about it. I've had it pop out of, here, let me just tell you, if you're asking me about popcorn, like popping like popcorn. One way we've gone about it is you can vor trap very high.

• 37:41Rick Rubin?

  I don't know what that word is.

• 37:42Speaker 01

  I'll explain it. So we call vor trapping. So it's a vortex trap system where you're running water through a sink, let's say. You know, like you can think of your kitchen sink or just think of your bathroom sink. And the water's spiraling down the drain. The outside of that sink has magnets on it that are north pole facing in. And then you enclose that sink up so that the water eventually goes, it's like a cylinder. Okay, but it can drain out the bottom. But it spirals so strongly in there that it can also push out the top.

• 38:15Rick Rubin?

  Does the water act differently with the magnets?

• 38:20Speaker 01

  Yes.

• 38:20Rick Rubin?

  What does it do differently?

• 38:22Speaker 01

  These type of high energy particles or Ormus particles or strange matter that's in water and it's in certain waters in particular in very high amounts. And I'll explain this as we get into this because I have a lot, 30 years' experience with this. It's in certain waters in very high concentrations. That stuff will try to get away from the magnetic field. Because the magnetic field will erase its memory is what we suspect. That's my guess. And so it will try to run up. So when you're, let's say we have a cylinder. Let's say it's a cylinder like this, right here, okay? So we're spinning this, I'm sending the water into this at an angle and it's spiraling down. It's going down here.

• 38:56Rick Rubin?

  Let's say it's like a funnel.

• 38:58Speaker 01

  It's a funnel, yeah, like a funnel or with a cylinder on top, okay?

• 39:02Rick Rubin?

  And the water is spinning around the inside of the outside of the funnel.

• 39:06Speaker 01

  Yeah, and going down the drain.

• 39:07Rick Rubin?

  And going down the drain, but it's not going straight down. It's spinning around.

• 39:10Speaker 01

  It's spinning around, right.

• 39:11Rick Rubin?

  Swirling.

• 39:12Speaker 01

  So you're swirling it and water loves that swirling action. Water loves to be swirled and twirled and, you know, it doesn't like straight lines.

• 39:19Rick Rubin?

  Is that structured water?

• 39:21Speaker 01

  It will structure the water for sure because you're spinning it. Now, when it goes down the drain, there's a part of the water body that wants to centrifugate. It wants to move outward and down. But there's also part of that water body that wants to centripetalize, which means it wants to move inward and up. And so what we're doing is we have a straw that would be right in here. So imagine it's spinning, it's going down the drain.

• 39:46Rick Rubin?

  A straw at the top.

• 39:48Speaker 01

  A straw that goes in.

• 39:49Rick Rubin?

  Yeah.

• 39:50Speaker 01

  And then that straw, when it's in here, is like Swiss cheese. It has holes in it.

• 39:53Rick Rubin?

  Yeah.

• 39:53Speaker 01

  And it might even have a wick in there so that it's able to wick the stuff that wants to come up. And then that goes into another tube that then goes into another one. Another vor trap that then goes into another vor trap.

• 40:08Rick Rubin?

  So a vor trap spins water.

• 40:11Speaker 01

  In a magnetic field.

• 40:12Rick Rubin?

  In a magnetic field.

• 40:13Speaker 01

  Allowing the water to escape both down and up.

• 40:17Rick Rubin?

  In some ways, it separates.

• 40:19Speaker 01

  It's separating the water body, that's it. You got it. It's separating a fraction out that would have a higher ormas content or higher strange matter content. Okay, now, there are certain springs. Now, I'm a spring water hunter. It's people who know me, they know that about me. I've hunted.

• 40:33Rick Rubin?

  Tell me about that too. You've told me about that.

• 40:35Speaker 01

  You know, I'm a Victor Schauberger guy, a ormas guy. So over the years, I've hunted down over 400 springs all over the world and every continent except Antarctica. When spring water comes up out of the earth on its own accord, something very fascinating is happening. It's like the water will come out of the ground at, say, let's just say 48 degrees Fahrenheit. The ground temperature is 58 degrees. That doesn't make sense. How's it coming out colder than the ground right next to it? What about it, osmosis, diffusion, it's supposed to be the same temperature. But it will be colder, significantly colder, and the colder that the water comes out, the better it is. And so this phenomenon tells me that there's a whole missing element to our sciences. What's causing it to be pulled up? And it's being suctioned up, by the way.

• 41:20Speaker 01

  That's it, I love that subject, I'd love to get into that with you, we'll get that one step at a time.

• 41:25Rick Rubin?

  So it doesn't come up because of pressure?

• 41:27Speaker 01

  Right, then it would heat.

• 41:30Speaker 01

  Some springs do, and they'll come up, and it'll be like hot springs, or, you know, ground temperature spring. Some springs, like we have at our farm here in Hawaii, it's gonna come out because the mountain's full of water, it's a seepage spring. The mountain's full of water, and eventually it seeps out because it just can't hold any more water. That's what we have in our front yard.

• 41:47Rick Rubin?

  Like an overflow?

• 41:48Speaker 01

  It's an overflow. So there's a seepage spring, then there's also a forest spring, a wicking effect created by the forest, which really is a, it's vortexing phenomenon, that's pulling the water up and on top of mountains, for example, or hills. And then there's what we call primary water springs, which are in seams where there's volcanic activity. So for example, you've probably been to Byron Bay, Australia, you have a very ancient continental shelf, and through that, busting through that is volcanic activity, and in the seam of that, you're gonna have great spring water, which is primary water, which comes from deep in the earth. It's, you know, like when Mount St. Helens happened, you have the explosion and the volcanic activity, but then you have a very

• 42:31Speaker 01

  difficult event to comprehend afterwards, which is you have a tsunami of water comes out. And it's like, where did the water come from? What do you mean, there's a tsunami of water with volcano? We were never told about that. But if you look into these phenomenon, it's part of the phenomenon. And so what is believed is that in the deepest part of the earth, it's all water. Under everything and it's fresh water. It's not salt water. We call that primary water. And so the primary water where you can get it is really good and will have a lot of the strange matter in it. And it can have so much strange.

• 43:02Rick Rubin?

  Describe the strange matter.

• 43:04Speaker 01

  So the strange matter is like a very high ormus content. Let's say I did what I do at my house. This is my other place in Ontario, Canada. I have four vor traps on a spring. Our house is all spring water. It's not a well. It's a real surface spring where the water comes up on its own accord and then spills over. So what we've done is created a pool. So we contain it so it spills as it's coming up. It has a nice pool to fill up and then it spills over and goes down the hill into a creek. And we take that water and we basically use spiral pipes and pump it up to the house. And then I'll send it through all these vortex vor trap units. And then the final product will be, you know, I'll bottle that and that's what I drink. Because it's a way of filtering the water without pushing it through a membrane.

• 43:45Speaker 01

  So I'm not, I'm never destructuring the water. It's always even more informed. It's always even more vortex. Now, I might see a phenomenon like a spontaneous vortex in that jug, weird stuff like that. But that spring, the one I'm on.

• 44:00Rick Rubin?

  I feel like I've seen that.

• 44:01Speaker 01

  You've seen it probably, yeah. And people have seen this before, they, but they just, because the overlay of society or whatever the programming is just, you didn't see that.

• 44:09Rick Rubin?

  Yeah.

• 44:09Speaker 01

  You know, there's nothing here. Don't look there.

• 44:11Rick Rubin?

  Yeah, yeah.

• 44:11Speaker 01

  But there's things like that that happen in this world that we're at that place now. We're starting to look a little more closely and also to get out of our judgment. Right? Because we don't know nothing. I don't know nothing about anything. I'm just exploring. I'm curious.

• 44:25Speaker 01

  If I took that system that I have at my, at my house and I put it on like Chalk Lake, Ontario, which has a very high amount of this ormus material in it. I could not contain that water in glass. It would disintegrate the glass.

• 44:38Rick Rubin?

  Wow.

• 44:38Speaker 01

  It has too many of those high energy particles, which now if you're listening closely, you're going, why is it doing that to glass? Because you've concentrated it out of its natural balance and it's trying to use silica, the glass material, to anchor itself or stabilize itself. Otherwise it's wildly out of control. Now, if you put that in your body, it immediately starts getting into your, the deepest part of your nervous system, your brain. It transforms you, can actually detoxify you because it's such a high energy substance.

• 45:07Rick Rubin?

  Could it do damage?

• 45:08Speaker 01

  Can detox damage somebody? Yes, it can. That's true. I mean, if we're being honest, you have to go slow.

• 45:13Rick Rubin?

  Yeah.

• 45:14Speaker 01

  So we, what we recommend is if you're gonna do like that kind of high-energy particle water, I drink that all the time when I'm at home, but I'm used to it.

• 45:21Rick Rubin?

  Yeah.

• 45:22Speaker 01

  For somebody else, it's just a splash in their normal drinking water. So it's too strong. So the point of all this is that I'm pointing out, we're getting at this material from another direction through water. I can also get to material that will shear glass in that exact same way by taking gold and pushing it back into its ormous form, stabilizing it with silica. But if I don't have enough silica in there, it will chew into the glass container that I'm

• 45:47Rick Rubin?

  How do you push it backwards?

• 45:48Speaker 01

  You have to remove the energy. So the first way to do that is you have to create a gold oxide. Now immediately, everyone goes, gold isn't oxidizable. You can't create a gold oxide. But there is a way. That's alchemy. And so we eventually figured out how to create the gold oxide. Then you have to push the gold oxide.

• 46:04Rick Rubin?

  And when we figured it out, is it like, oh yeah, of course? Or was it?

• 46:08Speaker 01

  It's a trick. It's an alchemical trick because you're open. You, you're able to hear. You know, normally I wouldn't even get into this stuff because people are not open. But basically, my discoveries in this field of ormous gold prove conclusively 100% that alchemy is real because it doesn't take a high technology. It just takes a clever person. And I was like, oh yeah, so the alchemists going back, even back to Egypt and every place in between, they knew. They were able to figure this out. And so what we figured out is one piece of the alchemical riddle of just gold, of that one metal gold. So we figured out the salt of gold. And it is, it's a sodium gold silicate, actually, the compound is.

• 46:50Speaker 01

  And interestingly, and I think you can comprehend this, it's a tetrahedron. The gold ion is held in a silica tetrahedron. So it's in the middle. And you have a point here, a point there, a point there, and a point there. So you have four points with the gold in the middle. So the other golds can't get to it. And therefore, it's monatomic. And therefore, it flips into its ormous form and with its properties. It has different properties. What does it do? It makes any tissue that it touches younger, 100%. Any tissue it touches will make it younger.

• 47:19Rick Rubin?

  So it's the fountain of youth.

• 47:20Speaker 01

  It is a fountain of youth type of thing, but it's only one piece of the overall alchemical riddle of the philosopher's stone. So this is my research in alchemy, so I'm just gonna lay it out here because there will be people who will pass me up quickly. To make the philosopher's stone, and this is my research in all my life.

• 47:36Rick Rubin?

  Yeah.

• 47:37Speaker 01

  You take the salt of gold, the sulfur of gold, and the mercury of gold. Which, by the way, there is no mercury in gold. That's one of the big tricks. You have to figure out something else instead of the mercury of gold. And you have to mix those together, probably in a clay egg that then goes in a forge and is superheated to create the philosopher's stone. And the philosopher's stone, and this is another thing too, you can only arrive at it by inner work. What has happened in my life from just the one thing, the Armus gold discovery, and the crazy people it has attracted in my life, the amazing people it's attracted in my life, have proven to me 100% that you must work on your own ego, your own ethics, your own morality,

• 48:22Speaker 01

  or you will not be able to advance.

• 48:25Rick Rubin?

  That's how it's protected.

• 48:26Speaker 01

  That's how it's protected.

• 48:27Rick Rubin?

  Yeah.

• 48:27Speaker 01

  Yep, that's how the secret protects itself. And that's what they told us, that's what all the alchemical books said. And that's been my experience, not gonna deny that.

• 48:36Rick Rubin?

  What do you know about deuterium?

• 48:37Speaker 01

  Oh, I'm big into deuterium depleted water, for sure. DDW water? Okay, so just by definition, what I just described as a vor trap, it's gonna provide you a DDW water because deuterium's heavy. And it wants to centrifugate and move down. So when I'm going after what is wanting to centrifugalize, move in and up, automatically it's gonna have a lower amount of deuterium in it. So there's different ways to arrive at deuterium depleted water. I like vor trapping, that's the way I like to do it. I also like fractional freezing, that's another way. Because the deuterium water will freeze first. So you can fractionally freeze half of it, remove it.

• 49:16Rick Rubin?

  How does it happen? In nature, how is some water deuterium depleted?

• 49:22Speaker 01

  Good question. Okay, well, I'll just tell you what we know.

• 49:25Rick Rubin?

  Yeah.

• 49:25Speaker 01

  And I'm guessing, but this is what we know. We know that the deeper you go into ice core data, the lower the deuterium. This is indicating that there was lower deuterium in past ages of the Earth's history. So probably this means that the Earth is pretty old. The deuterium increases towards the tropics and decreases into the Arctic and Antarctic. That's another interesting thing. If I get good spring water out of the Arctic and Iceland, it might be a 139. 140 is considered deuterium depleted or lower. And so 139 of natural spring water is really good.

• 49:59Rick Rubin?

  Yeah.

• 49:59Speaker 01

  So glacial meltwater or Arctic spring water, excellent source of DDW water naturally. What about DDW, you know, being less, you know, in the tropics and then in relationship to Hawaii? Well, in Hawaii, we also have other factors at work too. By the way, just like how everything progresses, this whole subject of deuterium. First of all, they said originally, like all hydrogen is the same, it's never different. And then some guy was sprouting tobacco seeds. What was his name? Paul something? Anyway, that scientist, he realized that he could not sprout seeds on deuterium-rich water. And if it had too much deuterium in it, in fact, it was D2O, which deuterium is hydrogen, but it has an extra neutron in it. Tritium has two neutrons in it.

• 50:42Speaker 01

  In the beginning, they said it was all the same, but now we know that deuterium and tritium are toxic. They're toxic to life, actually. And so life, you and all the plants around you and your dog and your cat and everything on Earth is trying to extrate the deuterium and tritium. It doesn't want to accumulate it. If we hit a crisis point, I think it's about 154, 155 parts per million of deuterium, then we will have a diagnosis. We'll have a crisis, a health crisis. And so the idea originally came from this guy was sprouting tobacco seeds. And then eventually it was the Russians got on to it and they realized, okay, we can get the deuterium out of the human body, but we have to do alternative days of fasting with dry fasting. So water fasting with dry fasting, water fasting with dry fasting for 20 days.

• 51:27Rick Rubin?

  Wow.

• 51:27Speaker 01

  Which is great, but very few people can do that.

• 51:29Rick Rubin?

  Yeah.

• 51:30Speaker 01

  And then the Hungarians got to it and they said, geez, we got something even better. They had an idea that they could fractionally distill out the deuterium.

• 51:38Rick Rubin?

  When were these?

• 51:39Speaker 01

  This is, so the Russian stuff was say nineteen fifties and sixties, the Hungarians came in the seventies and eighties. And then they did an enormous amount of research on deuterium depleted water, because we don't want the deuterium and we don't want tritium. On cancer. And they found out that you could drink water that had low deuterium and over time, say three months, I think is the normal timeframe that they would use. It would lower your deuterium, it would have an effect of pushing out or activating your deuterium detoxification mechanism. So that's some really cool stuff and you can fractionally distill it, you can fractionally freeze it to get the deuterium out. Or you could vor trap it, you could centrifigate it, or another way of doing that is saying you could use,

• 52:22Speaker 01

  what's the term of art in the nuclear industry, you could use, um, if you get these devices which are designed to create a hydrogen bomb, you're gonna get arrested for creating a nuclear bomb, so don't do that one.

• 52:33Rick Rubin?

  Yeah, but it would work the same.

• 52:34Speaker 01

  It would work the same. They're giant spinners where they spin the water out because they're concentrating the hydrogen, that's what they're trying to, in a hydrogen bomb, you want deuterium and tritium.

• 52:42Rick Rubin?

  I see.

• 52:43Speaker 01

  And so you can spin it out because it's heavier.

• 52:50Rick Rubin?

  What are the different ways of using a tobacco?

• 52:51Speaker 01

  Oh god, so many ways. There's snuff, you know, so rapés, where you powder it and that's it. So as you, as you go further north out of, say, the Amazon, you get more and more into smoking it. Typically in Central America and maybe even Amazonia, in ancient times, tobacco was more chewed by the common person and was more snuffed, which means-

• 53:15Rick Rubin?

  And what form would you chew it in?

• 53:17Speaker 01

  They would basically create little like triangles of tobacco and just put it in. So they would, it would be fermented, it wouldn't be fresh, although sometimes it was fresh. And sometimes, depends on the tribe. And if you're dealing with like a big civilization, so let's just say, say a big Central American civilization, the common person would chew it, there'd be a chewing tobacco person, the elites would smoke it.

• 53:39Rick Rubin?

  How would you ferment it?

• 53:41Speaker 01

  So if you're in, like you, if you wanna do it here, it's easier here because we, it's a tropical environment, so there's a lot more moisture and it's easier to ferment. So you would hang the tobacco off the ceiling in clusters of like six or eight and, you know, try to keep them together and just allow the process to occur, just allow them to ferment. If you get too much piled on top of themselves and that's kind of, you know, that's what the, that's what the native people said. They said, "The white man's tobacco is moldy." And they're right. They, you're fermenting it too much and it's overly fermented. So what ends up happening is you get really harsh raspy notes in it, which most people go, "I don't touch tobacco" because they think that's what tobacco is and that's almost all tobacco products on the market. You smoke my tobacco and it's smooth and people go, "What's going on?"

• 54:26Rick Rubin?

  How do you smoke it without smoking it? How do you smoke it without having smoke in your lungs?

• 54:31Speaker 01

  Well, you, you can puff it if you wanna do it that way, but the best way to ingest tobacco for health purposes is to snuff it, which means rape up the nose. So you basically have it, that's it, that's the old system in the Amazon where, you know, somebody sits there with a, they have a little tube, like a bamboo tube and they go, "Duh," you know, up one nostril and then, "Duh," up the other nostril. That's really epic, actually. That's the best and that's the most natural.

• 54:53Rick Rubin?

  It seems like that would hit hard.

• 54:55Speaker 01

  It hits hard and, you know, tobacco is known to activate the frontal cortex and this is why tobacco is so associated with longevity, they believe, because the frontal cortex is activated by like crossword puzzles and we know the relationship between word puzzles and longevity and keeps your brain active. And then the rape idea is you blast it right there. It's right, you know, it's right to the crib reform plate that's connection, you know, it's blood-brain barrier. I never was into tobacco, never knew anything about it. I grew up a cannabis culture, right? Southern California surfer kid, cannabis culture. Like the idea of tobacco was as foreign as anything could be. And then one time I was doing ayahuasca about 25 years ago, drinking ayahuasca in upstate New York with some friends and the tobacco spirit is like, "You're gonna grow

• 55:35Speaker 01

  the best tobacco ever." And I was like, "What? What are you talking about?" Like I had no concept. And then it, it just started. Things just started happening. A friend of mine brought me two tobacco plants and the synchronicity was there and I was like, "Okay, I'm gonna get into it." And then I, I just kept going deeper into it. And what a story. I could go on and on. I think tobacco is the most amazing, by far the most interesting plant on earth. My favorite, I'm a huge plant guy.

• 56:05Speaker 01

  By far the favorite of all of them.

• 56:08Rick Rubin?

  Really?

• 56:09Speaker 01

  Yes. Yep.

• 56:10Rick Rubin?

  Tell me more. Why would that be?

• 56:11Speaker 01

  The flower, the way it sneaks up on you, you know, this is really interesting. So the way I originally started growing tobacco on our farm is I would just put it in all the pots in the nursery. Whatever we were growing, say we're sprouting up cacao trees or avocados or whatever we're growing. In there with all the pots, I'd throw in tobacco seeds. And, and then it would come up where it wanted to. And then when we go plant the trees out in the yard, tobacco would grow there and then sometimes it would move to some other spots. But inevitably it all migrated right up to the house, right on the corner where we sit. So we sit on the lanai above and it's growing down there in a, like an L shape below. And so eventually I was talking to an Amazonian shaman about it. He's like, oh yeah, no, the tobacco wants to listen to you. It's not, you have to grow at work and hear you.

• 56:56Speaker 01

  And I was like, what?

• 56:59Rick Rubin?

  That's amazing.

• 57:00Speaker 01

  Amazing. It's a miracle. It's like, I could take you to there and I'd show you like this. I never planted it.

• 57:05Rick Rubin?

  You didn't plant it there. It moved there.

• 57:07Speaker 01

  It moved there.

• 57:08Rick Rubin?

  Yeah.

• 57:08Speaker 01

  And those kinds of things tell you a lot. It really does. And the plant consciousness of tobacco is like, it's really important right now. And the lies are coming apart, you know? So this whole thing about nicotine, nicotine is the most powerful medicine. It's not addictive. What's addictive in tobacco is pyrazines. And what the tobacco companies have been doing is spiking with pyrazines and burn agents like potassium nitrate and 800 different chemicals that they've added in. The longest lived people in the world are always tobacco smokers. They're not smoking the crap that's, you know, sold in, you know, cigarettes and all that. Um, almost always grew their own. Why is such a difference? So when you start zeroing in on tobacco, you start realizing this is the zero point, actually. If you look at-

• 57:52Rick Rubin?

  Which the native cultures all knew.

• 57:53Speaker 01

  They all knew.

• 57:54Rick Rubin?

  Yeah.

• 57:55Speaker 01

  And so we like, we're becoming aware, like the real thing is, is that, let's say you ingest tobacco as an animal. Let's say you do tobacco as you, so you drink it, which is dangerous, but you, you know, it can be done. It's an emetic, but very powerful detoxifier has to be done under supervision. Or let's say you do a rapé or let's say you smoke it, takes your prayers right to heaven. That's it. Takes your prayers right to heaven and your prayers are heard. And that's the whole thing. Once you understand that. And so the whole attack on tobacco has been about distorting that. It's all about breaking down that connection. Takes your, your prayers straight to Creator.

• 58:31Rick Rubin?

  Yeah.

• 58:32Speaker 01

  And I'm telling you.

• 58:33Rick Rubin?

  Have you ever, have you ever vaped it?

• 58:36Speaker 01

  You can vape it. Sure. Yeah. You could, you could, you could press it into, like I have friends who are really in the cannabis business and they know how to get down to these rosin that are all without chemicals and all this other stuff. And I'm sure you could do that with tobacco, but to me, that's not my jam. You know, my jam is I, I like smoking tobacco. I like making smudge sticks with tobacco. I like rapé, which is orjape, um, which is the tobacco up the nose. Those are my preferred ways, but I also like just sharing, you know, the knowledge about it and just getting people's interest about it. Cause there's something the human race knows.

• 59:10Rick Rubin?

  Yeah.

• 59:11Speaker 01

  They know something, there's, we're not getting the right story here.

• 59:14Rick Rubin?

  Supposed to be neuroprotective. Supposedly it was harder for people to get COVID if they were smokers.

• 59:19Speaker 01

  That's right. Yeah. Because it takes up the acetylene cholinesterase receptor site that nicotine does. So the nicotine will block the COVID from getting into that receptor site. That's actually what I did through the whole COVID thing. Actually, I basically smoked tobacco through the whole thing. I just somehow got word of that early on and I think it was from before, actually.

• 59:40Rick Rubin?

  Maybe the tobacco told you.

• 59:41Speaker 01

  Could be.

• 59:42Rick Rubin?

  It's listening.

• 59:42Speaker 01

  Yeah. It's listening. And, and you know, after years of using Sonic Bloom in my office, you know, back way back to like 30 years ago. Sonic Bloom is a, um, technology where you play Baroque music to your plants. And then the plants open up and then you spray them with a seaweed solution, like a gibberilic acid solution. And then they, you can get crazy growth of plants. I grew that, I grew a hundred plants that way in my office just for fun.

• 1:00:05Rick Rubin?

  Yeah.

• 1:00:06Speaker 01

  And I noticed that the cacti never reacted to the music or anything, but the big leafed plants did. And then one day I was like, oh, they're like ears. That the leaf is like an ear. That really changed my life.

• 1:00:18Rick Rubin?

  Yeah.

• 1:00:19Speaker 01

  And so I, whenever I look at the tobacco today, I've got one that's just right below where I sit, you know?

• 1:00:23Rick Rubin?

  Big ears.

• 1:00:24Speaker 01

  And it's got big ears. It's just listening. It's like, you see what's going on up there?

• 1:00:27Rick Rubin?

  Wow.

• 1:00:28Speaker 01

  Yeah. Really, really fun.

• 1:00:30Rick Rubin?

  Tell me about the quality of food available today in general. And if you want quality of food, where do you have to go to get it?

• 1:00:38Speaker 01

  You know, I was listening to RFK speak and he said something that was so profound. He's like, yeah, we have the most toxic food, the most toxic dyes and crap in our food. And you know, it's bad. It's as bad as it could be. But we also have the best regenerative farmers in the world. We have the best farmers in the world. We have the most advanced farmers on earth. And he's right about that. The organic and biodynamic farmers that I know, it's incredible. Best ever. Some of those people sell into stores, but I'd say mostly if you're really wanting to get it, you gotta go to the internet. I was just with the Sea Topia people. You know, I'm not a fish guy, but they have the certified parasite free, certified this free, certified mercury free, certified lead free, all the, all the things.

• 1:01:23Speaker 01

  It's an internet site. I think it's sea topia dot fish. I was like, what a cool thing you guys are doing, rad.

• 1:01:29Rick Rubin?

  Yeah.

• 1:01:29Speaker 01

  You know? And so it's the internet and.

• 1:01:31Rick Rubin?

  So you're thinking like the Joel Salatins of the world?

• 1:01:34Speaker 01

  I love Joel Salat.

• 1:01:35Rick Rubin?

  Me too.

• 1:01:36Speaker 01

  What a legend.

• 1:01:36Rick Rubin?

  Amazing.

• 1:01:37Speaker 01

  Amazing, yeah. Yeah, because what he's done with his polyface farms is he's just created a new standard, which it's hard to try. If you're doing that kind of work, like I'm a farmer. I like being at home, you know, on my farm when I can be if I'm, unless I'm traveling to the next farm or doing something else. Building a business that markets into stores isn't my jam. I like just selling directly to the customer. You know, that's what I, that's what I like. And it's just less time consuming, you know, chasing down stores for, you know, you didn't pay this invoice, forget it. Who wants to do that?

• 1:02:09Rick Rubin?

  And the chances of it getting fresh to the user, it just slows down the process.

• 1:02:15Speaker 01

  Okay, speaking of which, these are fresh freeze dried cacao beans. And look at that, it's so fresh, it vacuum sealed in.

• 1:02:23Rick Rubin?

  Wow.

• 1:02:27Speaker 01

  Try one of those. You ever had those?

• 1:02:28Rick Rubin?

  No.

• 1:02:29Speaker 01

  Okay, so that's the rawest chocolate product and the freshest chocolate product you've ever had. Right there, that's raw chocolate.

• 1:02:36Rick Rubin?

  It looks kind of like almond.

• 1:02:38Speaker 01

  Uh huh. Almond in size.

• 1:02:40Rick Rubin?

  Almond size.

• 1:02:43Rick Rubin?

  Wow.

• 1:02:47Rick Rubin?

  Really interesting.

• 1:02:49Speaker 01

  That's for you, by the way.

• 1:02:50Rick Rubin?

  Thank you.

• 1:02:50Speaker 01

  Yeah. Isn't that great? Isn't that cool? You see the crunch? See the power? Like, it's so fresh that it's not mealy in any way. It's got pop. It's got crunch. The flavor is there.

• 1:03:04Rick Rubin?

  So how does this come off the plant?

• 1:03:06Speaker 01

  OK, so what's happening is we'll take a cacao pod like this, OK? And then we'll, we have like, you know, we're like Oompa Loompas in our, in our little factory. We're cracking these things with a mallet. And it splits the pod open. And inside is the cluster of the beans, just like that.

• 1:03:20Rick Rubin?

  Yeah.

• 1:03:20Speaker 01

  With the pulp on it.

• 1:03:21Rick Rubin?

  And other different varieties?

• 1:03:23Speaker 01

  Yes. Yeah, I'm a collector of such things, right? So I have the, I probably have the, I'm sure I have the largest variety of genetics of, in Hawaii, of cacao. I've got like 36 different genetic clusters of cacao. And so you'll see the difference like between that and this. And you see how much different that one is. And then this one is different again.

• 1:03:42Rick Rubin?

  Very different color, different size.

• 1:03:43Speaker 01

  Different colors, you know? Yeah, feel the weight on that one.

• 1:03:46Rick Rubin?

  Wow.

• 1:03:46Speaker 01

  Yeah, so it's got, that's an orange there. Anyway, so the original idea of all this is, you know, we crack it open and we, we get it into this, you know, freeze dried form here and then we just send it directly to our customers. The idea there is that when you get one of these, you're also getting a mix of all this. And the way I got into cacao, I was in Maui. You know, this is back like 28 years ago, something like that. And a friend of mine, he gave me like three cacao beans. I had no idea. I didn't eat chocolate. I was into candy. I was, you know, I was a health food maniac, all this kind of stuff. And I said, what do you do with it? He's like, oh, you just peel it, throw it into your spirulina coconut drink and blend it and off you go. And so that's what we did for a few years with them. And when they show up, you know, friends were making little cacao bean batches.

• 1:04:28Speaker 01

  And then eventually, one day, my friend Eli said, have you just eaten one? And I said, no. He said, eat the next one. So I peeled the next one and just ate it. And my life changed. I was like, what is this? What are you got to be kidding me?

• 1:04:42Rick Rubin?

  It's delicious.

• 1:04:43Speaker 01

  It's beyond, it's beyond anything. And so that created like a raw chocolate revolution. Like we don't need all the, like, just imagine I came to you all the years. I was like, here, Rick, here's almond oil. Hey, here's almond powder. Hey, here's almond butter. And then one day you're like, can I actually have an almond? And then I give you an almond. You're like, what the hell? And that's how it is for chocolate. It's like all of us, all our lives ate a processed form of chocolate. And right now, today, you have the rawst form you can get. That's as, that's as fresh as it gets. Fresh, freeze dried, biodynamic, certified organic chocolate.

• 1:05:15Rick Rubin?

  Amazing.

• 1:05:15Speaker 01

  And it pops, you know, it's just amazing. But the thing that was interesting that turned me on, that day that I got turned on, I got switched on. There was a bean that switched me on. So this is getting back to the magic idea. This idea of the rags to riches story, this idea of the golden ticket is intrinsic to the substance. It's intrinsic to chocolate. And so what I'm doing is we're taking all our genetic varieties and all parts of our land. And we're mixing them together into every batch that goes out. Because one of those is the golden ticket.

• 1:05:49Rick Rubin?

  Yeah.

• 1:05:50Speaker 01

  Somebody will eat one of those and they'll get switched on and they'll have the idea that will save their business. They'll have their idea that will, you know, amplify their marriage. Or they'll have their idea that will get their kid through, you know, their university education or whatever, you know, however it looks like. Because chocolate is a magical substance.

• 1:06:08Rick Rubin?

  Tell me about the relationship between chocolate and coffee.

• 1:06:11Speaker 01

  Oh God, what a beautiful relationship that is. They grow together really well. Chocolate is a tree slash bush. I wouldn't, it's not a giant tree. It's not like a mango. It will never get that big. It will never get like, you know, these giant, you know, African tulips and things we have here in Hawaii. But coffee is truly a bush. So it does really good as a hedge. We grow vanilla on our cacao and on our coffee. And actually, these are, there's vanilla for you. That's fresh vanilla, actually. Yeah, take a whiff of that. Wow.

• 1:06:42Rick Rubin?

  Wow.

• 1:06:44Speaker 01

  Now, that's fresh, so you should probably leave the top off because it's like a fresh fruit. You can't leave it in a container too long because it'll it'll mold because it's that fresh. It's just right off the farm.

• 1:06:53Rick Rubin?

  Amazing.

• 1:06:54Speaker 01

  Yeah. Anyway, so it is a good trellis. Coffee is a good trellis for vanilla. I love coffee fruits, right? So the this is my take on it. This is my, you know, my spiel on this. The coffee bean is a seed. It's a seed of a fruit, is a seed of the coffee cherry. And the coffee cherries are good. It's a good fruit. And when you eat both of them, it's like a superfood for farmers. You know, see, let's, you know, we're out in the yard, you know, and the coffee fruits are hitting. You know, I might eat two or three, the whole thing, the fruit and the seed. And you get all the caffeine, you get everything, but it's all connected to the earth. It's all connected to what's happening right there. It's all part of the farming experience. When you take that seed out and then you roast it and you separate it from that farming environment,

• 1:07:38Speaker 01

  it still has that diligence. It still has that, like, let's get to work. It still has that, like, you know, let's get creative. It's still there, but it's separated from nature. So I've always been, I'm not a coffee person, but I'm definitely a coffee cherry person.

• 1:07:55Rick Rubin?

  Yeah.

• 1:07:55Speaker 01

  So I love it the fresh way.

• 1:07:57Rick Rubin?

  We were talking about the quality of food today.

• 1:07:59Speaker 01

  Mm hmm. Yeah, so it's every, it's it's the extremes. It's from the top to bottom is the most extreme possible, which I, you know, I get how toxic everything is. And I've been an environmentalist my whole life and all this stuff. But I also see that, like, I'm also an advocate of choice.

• 1:08:15Rick Rubin?

  Yeah.

• 1:08:16Speaker 01

  I really am.

• 1:08:17Rick Rubin?

  So if you can get the thing you want, you can get the thing you want.

• 1:08:19Speaker 01

  Yeah.

• 1:08:20Rick Rubin?

  You have to know that it's available and where to look.

• 1:08:23Speaker 01

  Right. Whatever it is that you like, the quality of that thing can is at a level today in the world somewhere. Somebody's doing it the best you've ever seen, the best you've ever imagined.

• 1:08:32Rick Rubin?

  Is there a resource like a codex or somewhere?

• 1:08:35Speaker 01

  That was somewhere to go?

• 1:08:36Rick Rubin?

  Yeah.

• 1:08:37Speaker 01

  No, I don't know.

• 1:08:38Rick Rubin?

  We need that.

• 1:08:38Speaker 01

  We need that.

• 1:08:39Rick Rubin?

  I want that.

• 1:08:40Speaker 01

  That's a really good point.

• 1:08:41Rick Rubin?

  I want that.

• 1:08:42Speaker 01

  Yeah, to be able to go and say like, okay, where do I? I try to do that with my social media, for example. I try to, you know, so social media to me today, you know, I have huge social media because I really, I'm a people person. I really actually really enjoy the. Just the insanity of people, you know, and just how crazy it can get. You know, I got yelled at the other day because I was out of store and we were talking about the Los Angeles fires. And I was like, the San Inez reservoir was empty. And I got this woman like, you can't say that. She started yelling at me and I was like, it was empty. Like, what are you talking about? But, you know, that's part of the human.

• 1:09:14Rick Rubin?

  People were angry that it was empty? Were they angry that you said it was empty?

• 1:09:19Speaker 01

  They were angry at me. She was angry at me for saying.

• 1:09:22Rick Rubin?

  For saying it was empty, even though it was empty?

• 1:09:25Speaker 01

  Yeah, and I said, it was empty and it could have been, like, the fire hydrants ran dry. Like, we need help. Like, and she just was, I don't know, you know? But that's part of the human experience. And it made my day in a certain way because it was just so bizarre.

• 1:09:41Rick Rubin?

  Yeah.

• 1:09:41Speaker 01

  And I'm a people person like that. So anyway, with social media, you're probably similar age to me. We came from an era of Reader's Digest and National Enquirer and that kind of stuff. So I like that, you know, I'm not like, you know, Elvis, you know, sightings and that, that kind of thing. But I'm a Reader's Digest type of person. So I try to like inject that into all the social media in a certain way. It's like, to me, this is the new Reader's Digest. And so I realized recently, I was like, you know what? I should just affiliate with things that aren't what I do. Because I'm always advertising what I do, but my audience is everybody. So I started thinking, I should just go like, let's like the Cetopia Fish people. I'm going to start affiliating with them because they got the best thing ever for the people who want that. You know, people want red light therapy, crazy stuff out there. I was like, I know the best people in that world.

• 1:10:26Speaker 01

  Let me put that out there. It's like one of those duh, you know, what was I thinking? I'm running a magazine, basically. That's kind of what social media is. So if I'm going to have ads, let's make it diverse instead of just about, you know, my chocolate products or something.

• 1:10:39Rick Rubin?

  Tell me all the different products you make now.

• 1:10:42Speaker 01

  Oh, we make a lot. At this farm, we have certified organic, certified biodynamic, all products, all the things that I'm going to mention. Tobacco, which we don't sell, but will soon. We're going to, we're working on that because I got the sacredtobacco.com.

• 1:10:56Rick Rubin?

  Oh, that's great.

• 1:10:56Speaker 01

  That's really a good one.

• 1:10:57Rick Rubin?

  That's great.

• 1:10:58Speaker 01

  I love that. And tobacco is sacred and it's holy. And this, the way it's been abused, it's coming to a course correction and I'm there for that.

• 1:11:05Rick Rubin?

  What form will you sell it in?

• 1:11:07Speaker 01

  It'll be like this, it'll be like a.

• 1:11:08Rick Rubin?

  A jar.

• 1:11:09Speaker 01

  A jar with vanilla beans in it. And freeze dried cacao. And we do noni powder. We do honey. Our biggest thing is our Noni Land honey is coming upon its 19 years now, soon to be 20 years. You can see how runny it is. It's almost like a maple syrup. That's, you know, tropical honeys are like that. This is our biggest product. This is the straight. The straight honey. The straight honey. What else do we do? We do sour sop. We do, like, you know, sour sop with its cancer fighting abilities and things. So we've done those products in the past. We're gonna get back into doing them again. We make a Noni root product. That's a quinone product. It's the nicotine receptor, the mitochondrial receptor. The nicotine receptor, by the way, I've said this for years to the cannabis people out there.

• 1:11:54Speaker 01

  They're like, what about the cannabinoid receptors in the human body, right? And, you know, the E1 and the E2 and all that. And I'm like, let me tell you something. The nicotine receptors, you have millions of times more nicotine receptors in your body than cannabis receptors. Every single cell in the mitochondria, it's a nicotine receptor. And what hits that nicotine receptor is nicotine, NAD, NAD plus, NADH plus. NMNs, that's nicotine derivatives, niacin, nicotine derivative, niacinamide, nicotine derivative, methylene blue hits that receptor. This is where the action is. And it's all based on the nicotine receptor.

• 1:12:35Speaker 01

  So that's telling us something amazing about what nicotine really is. And so people ask me, like, what's the number one thing for the nicotine receptor? The number one nootropic or the number one thing for longevity? It's nicotine, always has been. And nicotine is not addictive. That's a complete scam. If you just look closely, you know, they put all of the tobacco executives back in the 1990s up in front of Congress. And if you are caught lying in front of Congress, some people have gotten away with it recently, but, you know, if you get caught lying in front of Congress, it's dangerous repercussions. And so they're asking, is nicotine addictive? They're like, no. That's testimony. You know, if it was addictive, those people could have been arrested and thrown in prison for lying to Congress, but it's not addictive.

• 1:13:14Speaker 01

  It's the purines that are addictive. And that's the thing that they've been also adding in more of, you know, all the chaos that goes on.

• 1:13:23Rick Rubin?

  Have you experimented with copper for agricultural use?

• 1:13:27Speaker 01

  Yeah, electrocultur? I'm an electrocultur maniac. In fact-

• 1:13:30Rick Rubin?

  Explain it all to me from the beginning. I know nothing about it.

• 1:13:33Speaker 01

  Okay, so part of what's going on with a plant is that the plant is trying to get- gather electrons from the atmosphere and bring them into the root zone of the plant. So, part of what's going on with the plant is it is actually an antenna for electrons. And part of the nourishment of a plant is electrons. So what you're doing with electrocultur is you're basically connecting the heavens and the earth with a copper wire. And if the wire is-

• 1:13:59Rick Rubin?

  Tube or a wire?

• 1:14:00Speaker 01

  Either way.

• 1:14:01Rick Rubin?

  Okay.

• 1:14:02Speaker 01

  Either way is good. Because I know that many things can be conducted down metal wires that are not named. And that's from direct and personal experience. And there are many things that can be conducted down wires that are of certain shapes. That's why antennas are in certain shapes, because they're more able to catch things. So the spiral shape, for example, to me is really the best. So you could take a copper tube and stick it in the ground. What I do sometimes, and I've done this on our spring, you know, I was talking about that seepage spring in the front yard, is I filled it with layers of sand and carbon, charcoal, and quartz crystals, and you know, all kinds of intra- and shungite and all kinds of things. And then, you know, stuck that in the ground with a crystal at the bottom to seal it, and a crystal at the top to seal it. So it's a copper tube, you know, it's a copper pipe with all that stuff in it.

• 1:14:46Speaker 01

  And then put that right into the, into the spring, just to see, you know, maybe that's going to stimulate more productivity out of the spring or whatever. Still an experiment, and it's running right now. I'm not sure if it's working or not, but-

• 1:14:56Rick Rubin?

  Yeah.

• 1:14:57Speaker 01

  Fun to look at. But generally, I do the spirals because the ether forces and even probably almost everything, if it's allowed to move freely, like you'd see in a river, is spiraling at some level. And so I will use spiral patterns to pick it up.

• 1:15:14Rick Rubin?

  And does it, does the spiral always go in one direction?

• 1:15:16Speaker 01

  I like the counterclockwise spiral personally.

• 1:15:19Rick Rubin?

  Why is that?

• 1:15:20Speaker 01

  I, I just, like clockwise is going downwards and counterclockwise is moving up. And so if you're looking up, it's going counterclockwise. But if you're looking down, it's going clockwise, right?

• 1:15:32Rick Rubin?

  Do you make the spirals, or can you acquire spirals?

• 1:15:35Speaker 01

  You can, there's people who make this stuff now. You can get on like Amazon. It's hilarious. Yeah, people make it for you. They have these spiral, electrocultur. If you look up like electrocultur on Amazon now, there's people who make it these days.

• 1:15:46Rick Rubin?

  Electrocultur spiral.

• 1:15:48Speaker 01

  There's all kinds of cool ones. But I did one right before coming over here. That's so, that was the last thing I did. I brought a San Pedro over to the house and it's, you know, San Pedro Wachuma, the famous psychedelic cactus of Peru. It has trouble surviving in our jungle, so I have it kind of under the house and, you know, I was like, okay, I'll see if I can make it. And I thought, oh, I throw an electroculture in it. So I made it last night and put it in this morning, boom, with the, in the pot.

• 1:16:11Rick Rubin?

  Amazing.

• 1:16:12Speaker 01

  Generally, I don't do a lot of electroculture outside of pots in Hawaii because the mon is so high. I'm not, I mean, geez, I want things to grow faster and better. It's already out of control.

• 1:16:24Rick Rubin?

  I understood.

• 1:16:24Speaker 01

  You're right. It's already out of control.

• 1:16:26Rick Rubin?

  Do you have a prey over the plants?

• 1:16:27Speaker 01

  Yeah, always. We do prayers. Like, we just planted a, on the Big Island, we just planted six more Lipit variety of ulu or breadfruit. And the Lipit variety is the one that we were missing on our orchard over there. We've got a great, we're gearing up to supply the world with ulu or breadfruit from the Big Island, which is the best in the world. You know, now you go to a restaurant in, you know, some great resort somewhere in Fiji or something, and they'll have it frozen in their freezer. So all the cooks can be like, you want Big Island ulu? We got it. You know, we got it in the freezer. We're gearing up for that and on the big level. So when you ask me what I grow, I, I don't just grow on this island. I also have a really awesome farm on the Big Island.

• 1:17:06Rick Rubin?

  Anything on the mainland?

• 1:17:08Speaker 01

  Yes, well, in, in Ontario, Canada. And I've also farmed in Texas and I farmed in, of course, California for years and years. And I just love every one of those ecosystems for their own magic that they have. Nothing compares to Hawaii, of course. It's just, this is a whole magnitude of magic.

• 1:17:23Rick Rubin?

  Why is so much food brought in here versus grown here?

• 1:17:26Speaker 01

  Ignorance. It's ignorance. The Big Island, just growing like ulu and avocados, we could feed all of North America, just the avocados coming off the Big Island. If we really wanted to, if you're really geared up, we could produce more Big Island avocados and ship it to the mainland than Michelle Wakon produces in Mexico and ships to the United States easily. And it's just politics and the state of California doesn't want the avocados coming over because, oh, what if we get pests and they've got a monopoly, you know, the trade organizations of avocado in California. They got a lock on it, so they lobby to make sure that the you can't get the real like these guys, these giant avocados. Imagine those coming to California, they could come into California every single day.

• 1:18:09Rick Rubin?

  Yeah.

• 1:18:09Speaker 01

  But they won't allow it. They they'll let the charwills come in as long as you've done this paperwork and that paperwork and cross this T and dotted that I. You know, and all that stuff. But with Ulu, it's open now. And so on the big island, we just planted six of them. We finally got the lipid variety that we wanted and we prayed over those. And we had a beautiful circle.

• 1:18:28Rick Rubin?

  Do you ever sing to them?

• 1:18:29Speaker 01

  Yeah, sure. And, you know, again, if I'm trying to get them to root, I'm going down, I'm going.

• 1:18:38Speaker 01

  You want to go deeper. And then if you want them to shoot up, you want to go up. That's what I learned from the alchemy books and that's what I learned from Victor Schauberger. Do you know Victor Schauberger is? He was the great Austrian water wizard, probably the real inventor of the jet engine. They stole it from him. They stole all that from him. He talked about when he was, you know, when he'd walked the old country in Austria, there were still people who would spoil the water. One way going and they'd go up and they were going clock counter clockwise and they'd go down when they're going clockwise in pitch. Up and down. And then Steiner talks about that, too. And I was like, OK. So I got it from a few different sources. So.

• 1:19:14Rick Rubin?

  So even the stuff that Steiner is known for may have older sources.

• 1:19:21Speaker 01

  Sure.

• 1:19:21Rick Rubin?

  A hundred percent. He didn't necessarily invent all the ideas.

• 1:19:24Speaker 01

  No, he he somehow was an aggregator of information.

• 1:19:28Rick Rubin?

  Yeah.

• 1:19:28Speaker 01

  And he was a clairvoyant in some way. So he's aggregating information from the old world, you know, the old world wisdom.

• 1:19:36Rick Rubin?

  Any great books on electroculture?

• 1:19:38Speaker 01

  Oh, good question. Is there anything on electroculture right now that's out there? Maybe there's something new. It's really a new thing. I mean, if you go back to Kristoflo, who's the inventor of the concept, his books are out there and you can get them. You can download them for free online. And there's about six of them, something like that.

• 1:19:56Rick Rubin?

  Where's he from?

• 1:19:57Speaker 01

  And he was French. He was a genius and what he basically discovered and what we're rediscovering now is that the plant, you can alleviate a burden from the plant by using electroculture wands. So what you're trying to do is you're taking, let's just say I have a chopstick and have a little sprouting plant happening. I can wrap a copper wire around that chopstick and I can stick it one-third of the way into the soil and it will assist that plant in growing. It'll help. And copper is generally the one that's-

• 1:20:27Rick Rubin?

  Not touching the plant, just going into the soil.

• 1:20:29Speaker 01

  Although I have done, like for example, I was basically taking grape material, this is in Ontario, I wasn't on this farm, and I was taking grapes and I was trying to clone it. And so I was, I was trying to get it to root and I wrapped it, like the piece, the stick, the scion, whatever, the cutting, and I wrapped it in copper and it worked. It friggin worked. I was like, wow.

• 1:20:51Rick Rubin?

  That's great.

• 1:20:52Speaker 01

  It was wild. I was like, wow, this is something. So copper itself is a dewarmer. It's antimicrobial to a significant degree. It's an electron attractor. Also, and I've been doing experiments with having copper on one side and then zinc on the other, there's a big deception that's placed at various levels of alchemy and that's a trick that you're supposed to overcome at each layer of alchemy. Because we're coming to a time where I think it's important, the most overt first step trick that's been laid by previous alchemists is that Jupiter is associated with the element of tin. It's actually zinc.

• 1:21:31Speaker 01

  It's obvious, actually. So the alchemical metal that is associated with Jupiter is zinc, not tin. And that's, makes a lot of sense when you start going, oh yeah, because when you get zinc, let's say you have a soil medium and it has like, you know, let's say it's a great medium, you know, that's made, I use a lot of beach sand in my mixes, for example, when I'm making soils up to sprout trees in. We're up in a clay pot up there. The soil gets really dense and doesn't breathe, so I have to get things in there that will separate. Pieces of wood, sand is really good, you know, vermiculite's excellent, perlite's excellent, and it, it opens it up so that there's more breathing. But when I'm doing that, of course, I'm bringing, if I'm bringing sand from the beach, I'm gonna have salts in there. And if I put zinc, let's say I put a zinc electroculture on one side and I put a copper on the other,

• 1:22:16Speaker 01

  there's a current between them. And that's an interesting thing. It's like a battery. It's a real live battery. And that tells us this thing about Jupiter and Aphrodite, right? Jupiter and Venus, they had a thing.

• 1:22:28Rick Rubin?

  Really interesting. Have you had any mentors along the way?

• 1:22:32Speaker 01

  Many, many great mentors, many great alchemist mentors. I have a great German alchemist friend of mine who's this guy is so berserk, he will literally not stop talking and educating you for seven days straight.

• 1:22:48Speaker 01

  And you'll just love every bit of it. Just like, okay, tell me about this. Okay, what about this? What about that? How about this? Okay, what about this? How about that? You know, anything. Steiner, alchemy, electro culture, what's the true nature of copper? You know, tell me about the Saturnian plants. Whatever you name it, he's that guy. You know, of course, I'm a, you know, a big faster and so I'm coming up to a two-week water fast. It's gonna be tough because this food is so good.

• 1:23:12Rick Rubin?

  How often do you fast?

• 1:23:14Speaker 01

  I fast four times a year.

• 1:23:15Rick Rubin?

  Tell me the benefits and are there any negatives to fasting?

• 1:23:20Speaker 01

  Well, you have to go at your own pace. So the negative is just like we were talking about with detox earlier. You can't go too crazy too quick. It can hurt you because it's too much too quick. You gotta go slow. And I recommend that people start with intermittent fasting and then work their way into a single day of fasting. And then eventually two days of fasting, then a long weekend, three days. And you know, you have to work and experience it because it's a tough practice.

• 1:23:42Rick Rubin?

  What's the difference between a water fasting and dry fast?

• 1:23:45Speaker 01

  A dry fast is when you consume nothing, no water, nothing goes in your mouth. And I love dry fasting, but that's another one that you have to be experienced because it's dangerous, very dangerous to just take somebody. We don't know someone's health history and God knows, you know, the toxins we've been exposed to, it's crazy. It's insane. And nature's solution to pollution is dilution. So water, water, water, water, water, water. Nature's solution to pollution is dilution. Drink, drink, drink, drink, drink, especially when you're cleansing.

• 1:24:12Rick Rubin?

  Do you drink water straight or do you put salt or anything in the water?

• 1:24:15Speaker 01

  I do. I've learned over the years and I learned this from a very interesting character, you know, a guy who lived without food for years. And he lived with me. And by the way, when someone like, somebody who doesn't eat food lives with you.

• 1:24:27Speaker 01

  It crushes your belief systems.

• 1:24:29Rick Rubin?

  Yeah.

• 1:24:29Speaker 01

  It crushes them. It's like, you're like, whoa. And not only that, the energy coming off such a being is, it's berserk. It's incredible. And that being taught me that if I drink salt water, then eventually I can get my body into homeostasis and I'm in balance and then I don't need anything from the outside because my body is a self-nourishing, self-regenerating community of cells. Okay, so let's just take the extreme example of someone dying of starvation. Well, they're bathing in their own waste and they're malnourished. They never got to a balanced nutrition, plus they're bathing in their own waste. If you can get the waste products out, get to a balanced nutrition, which ultimately comes down at the very basic level to water and salt.

• 1:25:14Speaker 01

  And when I say water and salt, I'm talking about a sea salt, a full spectrum salt, or a Himalayan salt, or, you know, a salt that is actually a salt that comes from the earth, a real thing.

• 1:25:22Rick Rubin?

  And we're talking about a pinch, not a lot of salt.

• 1:25:25Speaker 01

  It depends on the person. Now, I found out for me, I had to go illegal on it. Because I found out for me, something crazy, which is a shocker, and I'm glad I'm able to even mention this. Which is, salt water actually ended and completely obliterated, over years of time, all my allergies, and I had many. I had many. I had hay fever, I had food allergies, I had this and that. I would get into, you know, certain people's houses with dogs or cats, my lungs would fill up with fluid. I mean, terrible allergies. And eventually I got the hint of it from Dr. Bateman Galich's book, Your Body's Many Cries for Water. And in there, he starts talking about salt, and how it neutralizes asthma. And then step by step by step, in my own experience, I started going, oh, I'm starting to get itchy in the back of the throat.

• 1:26:10Speaker 01

  Drink salt water, gone. Started getting itchy eyes, drink salt water, gone. Asthma, salt water, gone. And I started going, oh. And so I started doing more salt. So what's the dose? One tablespoon per liter. That's a good starting point. You may need less than that, but you may be like me where you need more.

• 1:26:30Rick Rubin?

  And when you say a tablespoon, flat tablespoon?

• 1:26:32Speaker 01

  Flat tablespoon per liter. And then what happened to me, which is I had to go to two tablespoons.

• 1:26:38Rick Rubin?

  Wow.

• 1:26:38Speaker 01

  And then I started realizing like, whoa, if I, the saltier the water is, the quicker it stops the asthma or the allergy, and it stops it quick. It just became a whole philosophical realization that the reason why people die of starvation, the reason why people can't fast, or the reason why they're, you know, having trouble, you know, in this world with all this, you know, assault of toxins is because salt is an incredible neutralizer of foreign proteins. Crazy level, insane level, actually. And it's life, it changed my life. And so I realized with the fasting, if I just had a little bit of sea salt, it was okay. But if I had a lot, then I could, I was hydrated. I didn't need to have anything, actually. I was balanced. I actually had, I was hydrated. Because if you have too much salt, obviously you're going to get dehydrated.

• 1:27:23Speaker 01

  But if you have too little, you'll get dehydrated. If you have too much water, you'll get dehydrated. If you have too little, you'll get dehydrated. It's all of that.

• 1:27:30Rick Rubin?

  Yeah.

• 1:27:30Speaker 01

  It's the balance of it all. And, and that tells us something.

• 1:27:32Rick Rubin?

  And you can only find out through doing it.

• 1:27:34Speaker 01

  That's it. That's it. And so I first saw this in Aristotle, but everything is a balance of forces.

• 1:27:41Rick Rubin?

  Yeah.

• 1:27:42Speaker 01

  You can't just say, okay, we're going to do this now. Now we're virtuous. It's not like that. Virtue is a balance of forces. And health is a balance of forces.

• 1:27:49Rick Rubin?

  So if I start with a tablespoon per liter, how would I know whether to increase or decrease? What would be the result that would tell me I need more or I need less?

• 1:28:01Speaker 01

  Okay, so the best time to do these kind of experiments is in the morning, when everything's clear. And then you drink the salt water and then you see what happens. Now, if you have a really good reaction.

• 1:28:09Rick Rubin?

  You drink the whole liter at once?

• 1:28:10Speaker 01

  Uh huh.

• 1:28:11Rick Rubin?

  Wow.

• 1:28:11Speaker 01

  Yeah, drink it down. Because when you drink it down, it also, when you have salt in it, it acts as a big bolus and it moves down your intestines and it pushes everything out. So you have a good bowel movement. And so that can get people off coffee because people are a lot of times using coffee in the morning because they're trying to stimulate a bowel movement. And the salt will do that. And so then the next thing is you start going, okay, am I thirsty or not? Am I in balance or not? And, you know, then you might go, okay, let me see where my allergies or my asthma is, or any food allergy. Because salt, over time, I realized, like, ultimately, what's an allergy? It's just an irritation. What's an irritation? It's dehydration.

• 1:28:53Speaker 01

  Ultimately, if we got down to the cellular level, why is the tissue irritated? It's dehydrated. Can we rehydrate that tissue with just water? Not possible, in my opinion. Because you need both. You need water and salt for hydration. Every creature on earth has their own isotonic balance of water and salt. And it's different for every person, too. I'm a desert dweller originally, and a cold-weather, desert kind of person. So I just found out, for me, it was way more sea salt and salt in general than I ever thought I could ever have. And, you know, symptoms, for example, when somebody has like a runny nose, or they have a loose stool, that kind of thing, low salt. Just like, I was just thinking, you know, I was helping my mom. My mom was having like this runny, you know, constantly runny nose and irritation of the eyes. And she's like, "Drink salt water, drink salt water."

• 1:29:37Speaker 01

  She drank the salt water, it went away, and she's like, "You know what? My Russian doctor, when I was like five years old, told me to drink salt water." You know, and the Russians, by the way, it's still part of their culture, this thing about the salt water drinking.

• 1:29:49Rick Rubin?

  Doctors today tell you not to use salt.

• 1:29:50Speaker 01

  Yeah. It's emblematic of our civilization. We got so whacked out that we actually were like, "Salt is poison."

• 1:29:57Rick Rubin?

  Yeah.

• 1:29:58Speaker 01

  That's how far out we went.

• 1:29:59Rick Rubin?

  Yeah.

• 1:29:59Speaker 01

  And recently, I was just going, it was a meta-study on high blood pressure. And I have it on my phone, I just was watching it yesterday. And it was a good summary, and they found out that the people who had the best blood volume and the best blood pressure consumed the most salt.

• 1:30:17Rick Rubin?

  Interesting.

• 1:30:18Speaker 01

  What an interesting thing. I was like, "What a video, what the heck? What do you know?"

• 1:30:23Rick Rubin?

  Do you use hydrogen peroxide for anything?

• 1:30:25Speaker 01

  I have. I mean, I, today, I would use hydrogen peroxide mostly for cleaning things. You know, and, or purifying water if I had to in a pinch or something. But I'm more of an ozone person when it comes to oxygen therapies. And actually, I'm firing up for, for my household right now, we're firing up some ozone for tonight. We're gonna do ozone enemas.

• 1:30:46Speaker 01

  That's what's coming up. But with the fasting, the key to fasting is getting all this stuff out of your bowels. You have to get emptied out because you crave what's in your intestines. When it's emptied out, it's easier to fast and you can go longer. I'm in a scene, you know? So I, over the years, basically people are like, "You're in a scene. Here, this is your path." And part of that path is you have to fast on water every single, I'm 55 this year, so I have to fast on water 55 days this year.

• 1:31:11Rick Rubin?

  What else goes into being in a scene?

• 1:31:13Speaker 01

  Well, we have an orientation towards the spiritual, right? So always spirit first and physical last, right? And then we also have an orientation towards the heart, that it's heart-oriented and it's also non-proselytizing. So the main thing about the ascens is there's no proselytizing. Like, we're not, you're not gonna have somebody knocking on your door going, "Have you read the Bible? You know, Jesus is here to save you," or whatever.

• 1:31:39Rick Rubin?

  How did you get into, how did you become an ascen?

• 1:31:42Speaker 01

  It's because the ascens in San Diego, they saw what I was doing and they're like, "You're in a scene. You don't know it yet, but you are." And they just kind of put the information in front of me.

• 1:31:49Rick Rubin?

  And they proselytized you?

• 1:31:51Speaker 01

  They proselytized me. And so I was like, "Oh, okay, interesting." And, you know, it's not a pushy thing. They're not gonna push it on you. It's just like, you know, "You don't know it yet, but you're in a scene. Here, just look at this." And so eventually I realized that that was my path. But the key is, is that this thing about the fasting and the prayer, that combination, that's crazy stuff. I just did a 35-day water fast. I did that in October, November, which, that's crazy stuff. Like, I did not eat anything and I didn't even drink a lot of water for over a month.

• 1:32:23Rick Rubin?

  Yeah. Do you use baking soda for anything?

• 1:32:25Speaker 01

  I like baking soda and I do use it. I have consumed it. I like using it in cleaning. I like using it in my bathtub. I like using it in the fridge, of course. I'm not a super berserk baking soda guy. I'm more, like, in that department, I'm more of a charcoal guy, actually, activated charcoal, coal-biter charcoal is our charcoal. I love charcoal. My God, it's another rabbit hole we could go down. We're on a septic system, right? You know, we're in the jungle, we're on a farm. When you start putting charcoal down the toilets, it just cleans everything out. All the odor's gone, everything's gone. It just purifies everything. Charcoal is a neutralizer. Charcoal is a deodorizer. Charcoal is a cleaner.

• 1:33:06Rick Rubin?

  Would you eat it if you had an upset stomach? Or would you eat it because you always eat it?

• 1:33:12Speaker 01

  I always eat it. Yeah.

• 1:33:13Rick Rubin?

  Daily?

• 1:33:14Speaker 01

  Daily. Yeah. I like, I took, today was a crazy day, but we kind of went berserk last night. Like, last night, we were playing music. Yeah, I'm a drummer, so you know, I love playing real live instruments in the jungle, you know, with our crew. It's, you talk about highs, there's nothing to be higher. It's like, so we work all day, then we go hit the yard, then we play music. It's the greatest high known. You know, then we'll have some tobacco, you know, we'll have some mezcal. And then, you know, like, get up in the morning, I'll take 10 charcoals and I'm back to normal and ready to work.

• 1:33:46Rick Rubin?

  Great.

• 1:33:46Speaker 01

  Yeah.

• 1:33:47Rick Rubin?

  Do you drink tea?

• 1:33:48Speaker 01

  I love tea.

• 1:33:49Rick Rubin?

  What kind of tea is?

• 1:33:50Speaker 01

  Medicinal mushroom tea, big. I'm a huge believer in medicinal mushrooms and mushrooms in general as a category of food for humanity.

• 1:33:58Rick Rubin?

  Let's talk about mushrooms. What do I need to know about mushrooms?

• 1:34:00Speaker 01

  Okay, so first of all, mushrooms are almost the Wild West of botany. There's probably, it's estimated about 28,000 mushrooms in Appalachia that are unnamed. That's a real high number, really high number. So there's a lot out there that's unknown, which is cool. And when we think about mushrooms, we think about magic mushrooms. And I think probably the first mushrooms I ever had were magic mushrooms. I consumed enough magic mushrooms in my life that I cannot consume any of those anymore, ever. I have an intense reaction immediately. I had my fun. But what is magic mushroom doing? It's helping with our elocution. It improves our cognition. It improves our wit and our capability of one neuron connecting with another. It changes our worldview and can actually heal us

• 1:34:46Speaker 01

  of some of the dangerous worldviews of like the materialism worldviews, which are dangerous to us. Right? They could head us down a path of, you know, oh, I've got the most, you know, money or the most yachts or the most whatever. And that's not going to bring us fulfillment. It's gonna, you know, so it helps heal that because it shows you the magical world. It shows you, whoa, there's a lot more going on here than I thought. Then that eventually cascaded into culinary mushrooms, which is like, you know, the butt mushrooms you have on a pizza, which by the way are pretty darn medicinal and pretty damn good. There's some pretty strong estrogen degrading compounds in just Agaricus bisporus, which is the common mushroom you'd have on a pizza. Then it evolved into things like trumpet mushroom, boleats, porcinis, king boleats, oysters, ash boleats and things like that.

• 1:35:31Speaker 01

  Those are phenomenal culinary mushrooms. And if you're living in a place, you know, not here, but let's just say a place like where I'm at in Ontario, Canada, that's a big part of our diet because that's what's growing there. That's the food that's there. Now, then you go to the next category, which is the medicinal mushrooms, which are mostly, not always, but 99%, 95% at least, tree mushrooms. They grow symbiotically with trees. They come out of trees, both living and dead trees. And some, like reishi mushroom, which is the queen of all mushrooms, of medicinal mushrooms, can grow on a living and a dead tree. And it grows in every ecosystem in the world. Every ecosystem I've ever been in that has a forest has reishi mushroom in it, which

• 1:36:16Speaker 01

  is, says something and means something. Chaga mushroom, which is the king, only grows in the circumpolar regions, you know, of the, of the northern hemisphere of the world, all but all around, you know, from Finland to Iceland to northern Canada, to Korea, to China, to, you know, all of Russia. What a substance that is. I mean, whoa. Yeah. Chaga mushroom, these are, by the way, when you get into medicinal mushrooms, you're talking about immune system modulation. I do want to just point out and just say that it is possible to never be sick, never have a cold, cough, flu, fever, anything. If you're on it, you have to be on top of your game, but it's possible if you're really on your game. Medicinal mushrooms are a big part of that game because they modulate immunity and they

• 1:36:59Speaker 01

  change your immunity over time. Your immune system, they inform and modulate and change your immune system so that a year later, three years later, 10 years later, 15 years later, you're a different person. That's from experience. I read those in those books years ago. I've now put it into practice for 20 years. It's a fact. Your immune system changes. When you get into the big ones, like the the Rishi's and the Chagas, those are the big powerhouses and they have a big, broad host defense. They cover a lot of frequencies of different microbes that they defend you from. And when you add in some of the other ones, like the Turkey Tales and Maitakis and Betulinus Pictoporus, the Birch Polypore, that's a great one, another favorite, and Fomis Fomentarius. And then you get other frequencies

• 1:37:43Speaker 01

  and when you start putting all those together in a tea, like 10 different medicinal mushrooms, you're immune. You become immune and it's delicious and it's glorious. Right now I've got two medicinal mushrooms going. It's I got a Tramedes and Phalinus Gilvis from the jungle behind my house. And we picked them from there and then dry them out in the sun and then put them into the tea and put a few other herbs in there and you're good to go.

• 1:38:07Rick Rubin?

  Onions and garlic.

• 1:38:08Speaker 01

  Love onions and garlic, but I'm more of an onion person than a garlic person. Garlic can irritate me and it can imbalance me. I think a lot of people are aware of that. Of course, the Vedic system is against garlic and onions for that reason. But I'm that guy who eats an onion straight.

• 1:38:24Rick Rubin?

  Yeah.

• 1:38:24Speaker 01

  Are you that guy? I'm that guy.

• 1:38:25Rick Rubin?

  I love onions.

• 1:38:26Speaker 01

  I love onions. I mean, if you if you just think of like, you know, the great spicy foods in the world, onion, peppers, what's life gonna be like without those things?

• 1:38:38Rick Rubin?

  Yeah. Tell me about the karma of foods.

• 1:38:42Speaker 01

  Food changes your karma. Like, I'm a vegetarian living on the mountain over here in the jungle. That's a certain karma. It's gonna put a certain thing in my destiny. There's gonna be certain things I'm gonna be into. I'm not gonna be out on the fishing boats in the morning because I was on those tuna boats when I was a kid, you know, in San Diego. It's not my thing. Change your karma.

• 1:39:01Rick Rubin?

  Yeah.

• 1:39:01Speaker 01

  Well, your destiny, your fate. So, you know, choose wisely, you know, if you're and like you are, you're probably you're a qualitarian, right? You're a qualitarian. It's so epic to be a qualitarian because it just you you know you can take it one step further. You know, can go even one step further and and you're pushing yourself to go more and more and more. And in my wheelhouse like this tobacco. This stuff is, the quality of this is like, people smoke it and they go, dude, what's going on? It's like that because it's smooth. There's nothing raspy about it. You know, this is good, but if I was here just like right now, the batch that I'm drying right now is gonna be better than this batch.

• 1:39:43Rick Rubin?

  Wow.

• 1:39:44Speaker 01

  Because I'm here, you know, so a lot of times I'll pick at the last second and then just, it'll dry in my room when I leave and when I come back, it's all ready. That kind of thing, but it's a little bit better when I'm there the whole time as it's fermenting, you know, because I'm able to monitor it and get it perfect.

• 1:39:58Rick Rubin?

  Have you ever experimented with an elimination diet?

• 1:40:02Speaker 01

  You mean like a GAPS diet or just like a?

• 1:40:04Rick Rubin?

  No, where you, where you reduce to only eating one thing?

• 1:40:08Speaker 01

  Sure.

• 1:40:09Rick Rubin?

  And then add one thing back after a couple of weeks and just see how the different foods you eat.

• 1:40:14Speaker 01

  Oh, yeah. Oh, I, I, I did mono diets. I ate fruit only for long periods, even. I don't even know how long I went on fruit. I went long, a year. I experimented with not drinking water, only coconut water and get my food from plants. I have the approach that I have now for a reason, because it kind of led me back to this.

• 1:40:35Rick Rubin?

  Yeah.

• 1:40:36Speaker 01

  I just feel like these things that we have, like this kind of like. Idea of like having, you know, eggs for breakfast and it's for a reason.

• 1:40:45Rick Rubin?

  Yeah.

• 1:40:46Speaker 01

  Reason for that.

• 1:40:46Rick Rubin?

  What got you back on eggs?

• 1:40:48Speaker 01

  I always liked eggs. I just did. I was never against them. It was just, I was just went on another tangent for 20 years and.

• 1:40:55Rick Rubin?

  Yeah.

• 1:40:55Speaker 01

  As soon as I changed my diet around, I was like, eggs, I want to go back to eggs.

• 1:41:00Rick Rubin?

  Great.

• 1:41:00Speaker 01

  I love sunny side up. I love hard boiled eggs. I love scrambled eggs. I love everything about eggs.

• 1:41:07Rick Rubin?

  Why in Chinese medicine do they suggest no raw food, only cooked?

• 1:41:12Speaker 01

  Well, they, there's the damp spleen idea and generally, okay, so this brings us really to the question of like. You know, I was a raw foodist for a long period of time, like 17 and a half years. I did it. I lived it. Like, why, why is a human different than a creature in nature? Like, you know, the.

• 1:41:27Rick Rubin?

  We're animals.

• 1:41:28Speaker 01

  We're, right? Like, why, why do we need to cook the food? And Rudolph Steiner said, is we have too much soul. I'm telling you, this is a deep, deep pondering thing. I pondered it for a long time and lived it and pondered it. We have so much soul that we're not as physically present, you know, like a bear is, or as physically present as like a wild hog or a wild boar here. You know, we're just not as physically manifested. We're part in the spirit world and therefore our fires, it's hard to develop the agni, that fire to burn up the raw food.

• 1:42:08Rick Rubin?

  Very interesting, very interesting idea.

• 1:42:10Speaker 01

  Yeah, to me, I just, I've wrestled with it for years. And you can build it up, but it's difficult and you have to really work at it. You have to, you know, you have to work on the agni, the fire, the Ashtanga yoga, and just, you know, keep building it up. And you have to be a type of person that has a very high amount of internal heat, which I do. I'm a cold plunging maniac. I'll go and, you know, people are like, let's go cold plunge. I'll go in there for 15 minutes. You know, I'm a maniac for that stuff because I have a high amount of internal heat. That's why raw food works for me, but that's a rarity.

• 1:42:44Rick Rubin?

  Tell me about sun-ripened olives.

• 1:42:46Speaker 01

  Oh geez, oh my God, you're touching on my favorite things ever. Now, I do spend every, part of every year in Greece. There are trees in Greece that are easily 1,000 years old, olive trees. Olives have been associated with longevity all along. It's been known that olive oil consumers live an average of nine to 18% longer across all mammals, including humans, which is a crazy, crazy thing. That, there's nothing like that in the entire field of all food or nootropics. The only thing that gets you to that level of longevity isn't even a food, which is charcoal in animal research. Charcoal extends life better than olive oil, which is an astounding statement, by the way.

• 1:43:31Speaker 01

  That's why I'm big on both of those two things. If we could just have more life, we'll be wiser. If we just have more life, we'll figure things out. You know, that's kind of my, my theory. To keep people on the earth longer, they're more likely to figure it out and pass that wisdom down. Anyway, so the olives, when I was living in San Diego and I first got into the raw foods, I, you know, I kept looking at the olive tree and I kept going, there's gotta be something. You don't need to brine it. This whole thing of like, I gotta process it. No, it's gotta do it naturally. And then eventually I realized that olives will do their thing in the autumn. Then they move through the winter and through, especially in, you know, in the Mediterranean climates, you get a rainy season, which is the winter. And the olives will either fall

• 1:44:12Speaker 01

  or be leached of their tannins on the tree or on the ground. And then you roll around to February, March, April, and either on the tree or on the ground, they will be shriveled up and ripe naturally, sun-ripen naturally.

• 1:44:25Rick Rubin?

  Is this related to the time when they would be picked to make olive oil? Cause there's a day. I'm told there's one day.

• 1:44:33Speaker 01

  Yet there's usually, it depends on what they're going for. Today, like these days, it's gonna be a day in November.

• 1:44:39Rick Rubin?

  Yeah.

• 1:44:39Speaker 01

  And they're going after the, I would say generally unripe olives, cause they're higher in polyphenols and they have a little bit more of the oleocanthol and those kind of unique compounds and the oleorupene, which is really good, by the way. Oleorupene, geez, is that an important compound? Because it's an aromatase inhibitor. So it's my number one thing for breast cancer. It depends on the breast cancer, of course, cause each breast cancer is different, but the common estrogen positive, estrogen receptor positive breast cancer, the main one, oleorupene, oleorupene, oleorupene, which is the iridoid, yellow-green pigment that's in green olives, it's in olive oil, especially the November picked olives for olive oil, then almost all of them are that. And it's also found in olive leaf extract

• 1:45:22Speaker 01

  and an olive leaf too. And it could be olive leaf tea. Really important. I take it all the time, actually. I, I think it's one of the most important. I'm a Mediterranean being. Olive is my tree. It's even more, it's more actually fundamental to my being than avocado is, actually. I'm just more genetically aligned to the olive tree.

• 1:45:40Rick Rubin?

  So you let them fall off the tree?

• 1:45:42Speaker 01

  Uh huh.

• 1:45:43Rick Rubin?

  And they ripen in the sun?

• 1:45:44Speaker 01

  Uh huh.

• 1:45:45Rick Rubin?

  And then you eat them just like that?

• 1:45:46Speaker 01

  Uh huh. It is so good. The Greeks, by the way, have a name for it. They call them the hamadis.

• 1:45:52Rick Rubin?

  Do they taste salty still or no?

• 1:45:54Speaker 01

  No, they have a high amount of sodium in them naturally, the highest of any fruit, actually. But it's not salty salty, but it's there. It's like, it's like bone marrow, right? It's like a salty fat naturally. So to me, it is my bone marrow because I'm vegetarian. So that's where I get it. It's an alkaline fat too. You know, so the Greeks, they have this term, the hamadis, the ones that have fallen. And they know about it. And you have to kind of push them to start eating them again. But once, once they start eating them again, they're going into my bag and they're like, can I have another one of those? You know, they keep going back for more because it's a thing. Once you start eating them and you know, you're like, my God. If you're ever in Delphi, and I'm not there, remember this.

• 1:46:34Speaker 01

  All around Delphi are olive trees that are 500 years old, 1,000 years old. It's insane, right on the road. So they basically put rocks, flat rocks around them too. So the olives that have fallen aren't in the dirt, they're on a rock. It's clean. And so you can go there and not a single person, not ever, ever picks them. Zero. So I will go there and I'll just, I'll get thousands of them. And they're like this big fat, real, oh my God, are they good? They're not like the olives here, they're bigger, they're more like avocado. See, they'll last forever. They don't go bad. They don't mold. You can store them. You can store them in a jar like that and seal them.

• 1:47:19Speaker 01

  And they release a gas that keeps them intact. They will not mold.

• 1:47:22Rick Rubin?

  That's unbelievable. They don't have to be refrigerated.

• 1:47:25Speaker 01

  Nope, nope. Yeah. Because I'm that guy who just like, I want to know the truth about the olive tree. Eventually I realized that once you have an olive tree, you will survive. Because with that, I can take that, I can make all kinds of things. I can make food from that. I can take all kinds of herbs and things, mix it with that and be eating stuff and have a significant amount of calories. So really the civilizations of the Mediterranean, you know, the tree of life is the olive tree because with that tree, you're surviving.

• 1:47:54Rick Rubin?

  Yeah.

• 1:47:54Speaker 01

  It's so cool. The power of the hamadis, the ones that have fallen. I mean, I can't wait. Now, the time to get those is like, if you're, let's say, in Delphi, the time would be in, say, February, March, April, May. All through there, there's going to be good ones.

• 1:48:10Rick Rubin?

  Tell me about the quality of soil.

• 1:48:13Speaker 01

  Soil is the ecstatic skin of the earth. It's ecstatic. You know, the power of going barefoot on the soil is just nothing like it. The power of going, you know,

• 1:48:25Speaker 01

  across your land that you've been working on for 20 years barefoot.

• 1:48:30Speaker 01

  It's a high, it's a level of fulfillment when you've broken up the clay pot that we were in originally. You know, it was all grass and clay. And to break it up naturally and to actually open the soil up and to put the canopy up above. So the soil can breathe because it's not getting pushed down and congealed by the sun. The soil quality is the human quality, right? The soil is your brain. What's happening with soil is your consciousness. And to create a healthy soil is to, is to create a healthy human. I make soils. I love making soils. So I'll go and I'll take like, you know, some of our worst soils and I mix them with beach sand. And I'll mix that with some of our best soils. And I mix that with, you know, things that the earthworms have turned over. And I'll mix that with some wood chips.

• 1:49:15Speaker 01

  And I'll mix that with, you know, debris from a, from a tree that didn't make it. And bam, that's the medium. And then I'll sprout cacao's in there or I'll sprout, um, rollinia in there. We'll sprout avocados or we'll sprout nonis or we'll sprout sour sops.

• 1:49:33Rick Rubin?

  What do you know about pomegranates?

• 1:49:35Speaker 01

  A lot. I've grown pomegranates in many different ecosystems. I've grown pomegranates in the Arizona desert. I've grown pomegranates in Texas. I've grown pomegranates in Southern California. I've grown pomegranates here in Hawaii. And I'm half Persian. So, you know, that's the, that's the fruit of Tehran. It can actually affect your blood chemistry like you did, like you did a workout. That's how good it is. You know, that's the latest research on pomegranate. It can actually affect your blood chemistry. In the way that a good workout does.

• 1:50:05Rick Rubin?

  There was a myth that every pomegranate has the same number of seeds. I don't know that that's true.

• 1:50:10Speaker 01

  I don't know if that's true. Yeah, I don't. That's a good question.

• 1:50:13Rick Rubin?

  It's a good myth, though.

• 1:50:14Speaker 01

  Yeah.

• 1:50:14Rick Rubin?

  I love the idea.

• 1:50:15Speaker 01

  We're gonna have to count those things up. The way we do it, like the Persian way, is you get a big bowl and you you open the you just open them all up. And you just open them all. You just get a bowl full of all the seeds and you just start chomping them down. Rather than trying to get through the fruit and all the layers of the, you know, skin layers and things that are in there. It's a little too.

• 1:50:34Rick Rubin?

  Do you do it with a spoon or with your hands?

• 1:50:35Speaker 01

  Hands.

• 1:50:36Rick Rubin?

  And do you spit out the pits or you chew up and swallow the pits?

• 1:50:39Speaker 01

  Out the pits. Everybody always says that to me. They're like, how come you spit out the pits? It's like, because I've eaten a lot of pomegranates in my life and it's a little heavy on my intestines.

• 1:50:46Rick Rubin?

  Yeah.

• 1:50:47Speaker 01

  I would also say that and some and people do need to be more. You need to be careful about pomegranate pits for that reason. It can get stuck in your intestines, but even worse, a bigger offender is the tunas or the the Nopali fruits. It's a cactus fruit, but it's very spiny and right and then they turn red right the last. They call them tunas in South America. It's you'll see them on this island. There's a lot of them here and the seeds of those, they can be an irritant on the intestines. So I recommend spitting those out. It's a relative of dragon fruit. We I we do we love dragon fruits and pataias? I mean, that's another amazing, like, my god, those are awesome.

• 1:51:25Rick Rubin?

  Do you think of yourself primarily as a farmer?

• 1:51:28Speaker 01

  Yeah, I'm a farmer. Yeah, I do. It like it was really, really difficult for me when I was younger to not have a piece of land. It was like, I have to get on the land fast and soon because I was literally dragging pots of plants around with me.

• 1:51:45Rick Rubin?

  Yeah.

• 1:51:45Speaker 01

  You from one place to another.

• 1:51:47Rick Rubin?

  What percentage of the food you eat is food that you grow?

• 1:51:51Speaker 01

  Right now, it's a hundred percent. Every now and then, like, you know, you go to the health store, just like a social thing. I don't need any food from there, but it's kind of fun to go see your friends and things and so. But I love just the avocados from your own land, the olives from your own land, the berries from your own hand. It's fulfillment. It really is. There's, you know, this is an energy that I think needs to be talked about more. It's like, there's a level of fulfillment about it. It's not happiness. That's not a complete enough concept. It's not like achievement. That's also not complete enough. It's embodied. It's more wholesome. It's more complete.

• 1:52:35Speaker 01

  We have this one avocado tree that's just, it's so good, man. It's like one of those dry avocados that it's not watery or wet at all. It's really dry and fatty.

• 1:52:50Speaker 01

  And I just think of the day I planted that thing up in the forest. It's up in the jungle. It's actually off our property. It's up in the jungle up there. And it's just kicking them out. Kicking them out.

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