Dr. Kroupa's Natural Health Hours 6-25-25 with Doc, Suzi, Bill, and Producer Steve

Episode Transcript

Speaker 1 (00:04):
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Speaker 6 (01:46):
Yeah, yeah, yeah, what condition condition? I will coup the
smoll and with the sundown shine in And I found
my mind in a brown paper peg.

Speaker 3 (02:07):
But then.

Speaker 6 (02:11):
I tripped on a cloud and pill eight miles high.
I told my man on a jagged sky, I just
dropped in to see what condition my condition was in?

Speaker 2 (02:26):
Yeah, yeah, what condition condition?

Speaker 5 (02:41):
Welcome everybody to doctor Crippen's Natural Health Hours. It is
the twenty fifth of June, and time has flown by
this morth Uh. We're a little short handed. We'd lost Bill.

Speaker 7 (02:55):
Uh.

Speaker 5 (02:55):
He's not going to be with us tonight, but we're
very fortunate. We pull the curtain back and our producer
Steve volunteered take Bill's weekly topic segment for us. So
we'll have Steve and you'll get to hear the voice
of the man behind the producing of our show. And
we got Susie. She's over there right now working on

(03:20):
a garden and or maybe not anyway, Susie, go ahead
and say hello, and Steve say hello.

Speaker 7 (03:27):
If you like good ending everyone, thanks for joining us.

Speaker 3 (03:34):
Hello if you like, I guess all.

Speaker 5 (03:39):
Don't worry. Ladies and gentlemen, they kiss horse. Anyway, we
are all here. Bill had a birthday Monday, and I'm
not sure how old he is, but my calendar and
calculator caught fire, so I don't know. It happened with
Susie too, so it's hard to say, but we wish

(04:02):
him a very belated happy birthday and look forward to
getting him back with us next week. But we're very
grateful that Steve has volunteered to do the weekly topic.
That should be fun. Who knows he might end up
in radio. You just never know, all right, So tonight
we're talking a little bit about plumbing of the body

(04:26):
from in to out. And the reason this comes up
all the time is over the last i don't know,
ten years or so, I have heard more horror stories
about people ending up having colon surgery and ending up

(04:46):
with a bag, and that's horrible, and I think most
cases there was probably a potential treatment and maybe something
that would have the difference, but they get in there.
I've had patients tell me they went in for them
to check it out. They said they were going to

(05:08):
do surgery. They woke up and they had a bag.
I don't buy that. I think a lot of times
there's more you can do before you get that extreme.
But I don't know, but it's happened a lot. A
lot of people tell me about people they knew had
the bag put in, and that's pretty horrible to me.

(05:35):
I would want that to be the very last resort.
What happens in the body is digestion starts when you
put food in your mouth, and the saliva happens, and
it's gonna help with the breaking down and the signaling
that we're going to eat. So a lot of starts.

(05:59):
Food goes in the stomach and hopefully the stomach has
digestive enzymes and stomach acid and it takes up from
the mouth and continues digestion. And once the stomach has
finished its job, and it's very acidic, so it starts

(06:23):
breaking down things so they can be absorbed. Then everything
goes to the iliosicco valve, to the small intestine, which
is small when you look at it, but there's a
lot of it. And when it's done in the small
intestine is where you have the little villi and that's

(06:46):
from the Italian word fingers. The little villi inside the
small intestine at different areas absorbed nutrients and the way
the bobble it works, the nutrients go where they're supposed
to go and break down at the right place, and
then when all the small intestine is done, it goes

(07:12):
to the large intestine. Many people say colon, but a
lot of times they say colon and they're only referring
to the last bit of large intestine before it becomes rectum.
But there's transcending colon. There's a descending colon. There's a

(07:34):
colon that's rising, and its job is to take all
the waste from the digestion products and create the exit
material so that it can go in the toilet or

(07:54):
wherever you might happen to be if you live out
where they still have out houses. And that's pretty much
the system simple. Now, there are things that we should do,
I think throughout the year to keep from having them crazy.
People want to put a bag on you. And one

(08:17):
of my favorite favorite things in the world is okrah pepsen.
By standard process. It goes in and whether you've got
ulcers or just gunked up, it will cleanse and heal
from into out. And then another fabulous product that I

(08:41):
always do with that is Spanish black radish. It will
detox the ball. That's another name colon and testin ball large,
testine small, and testin you know, you name it. We've
got a lot of names. But one of the things

(09:03):
that I've never liked. I'm not a big fan of
a lot of tests. Usually the tests are just making
money for wherever you're going, in my humble opinion, but
you have twenty six feet of intestinal stuff and they'll

(09:23):
go in and do a colonoscopy and look at six
feet and then they decide they got to do surgeries
and they got to do all this. But I really
believe that healing can take place. I was watching a
commercial today and it was far a natural so called
natural product and down in the bottom and every company

(09:46):
does this, and it's so sad. It says this product
has not been evaluated by the FDA, thank god, And
it said this product is not intended to treat cure.
Are anything I forget the exact wording at all that
might be beneficial to you is not intended for any

(10:08):
of that. Well, that's a line of bull Every product
that I recommend I'm praying good things happen for you.
And sometimes we have to troubleshoot and find out this
didn't work like we thought it might. Let's try this.

(10:31):
But they've got so many people scared because it doesn't
have an FDA approval that a lot of times people
won't take the products because that they think it needs FDA.
They've drank the kool aid. I had a patient it's
been probably ten fifteen years ago, and he asked for

(10:57):
recommendations and I guess them and he called the front
office and she came back and told me that he
wasn't getting anything because he read that it wasn't FDA approved.
And I said, well, you should call him back and
tell him that's fine. But we're very glad the FDA

(11:19):
and the government are not involved. This is this is
a products that are people like me, the doctor and
standard process and many are people that really care about
your health and natural good products that are doing something good.
Not sales. I mean, everybody wants to make enough money

(11:42):
to pay the bills, but these people are very concerned
about your health. And he would not buy the In fact,
I think he had bought the products and brought him
back and that was the first time and only time
that ever happened, and it was you know, it wasn't
even and worth trying to explain it to him. We

(12:02):
gave him one explanation, let it go with that, don't bother.
But a lot of people don't get it because that
stupid package, because of your government, says this product is
not intended to treat cure are addressed symptoms. I forget
the wording, I'll look it up, but it's just downright

(12:25):
stupid because what it ought to say is this product, yes,
it hasn't been evaluated by your government and the FDA,
but we in the healthcare field believe that there are
benefits to taking certain products that are natural and feeding

(12:48):
the body with things as it should have been fed
from the beginning of time. And we pray that good
things will happen and we'll see healing and maybe cure
and and maybe a turnaround on whatever symptoms you were
telling us about. But they're afraid to do that, so

(13:10):
they just put out that stupid label and it's terrible.
But I'm here to tell you, Okrah pepsin and Spanish
black reddish two fabulous, fabulous products that everybody I think
should do at least twice a year, maybe more, do

(13:31):
a bottle of each. And it's very important that you
do diaplex at least a few meals every week. Better
if you did at least one meal every day, I think,
because diaplex will address pancreas, digestive enzymes, stomach acid, gallbladder

(14:00):
of her spleen, and this makes sure that digestion starts right.
But if you don't have good digestion, it doesn't matter
if you send it to the small intestine or the
large intestine. Nothing good is gonna happen. Your digestion has

(14:23):
got to work and it's got to be right. So
a little bit of the diaplex, you know, at least,
oh I forgot, diaplex also does the pituitary and the pancreas,
so that that's pretty important. I forgot the pituitary and

(14:44):
the pituitary works with the hypothalamus, the adrinos, the thyroid,
testes in men ovaries and women communicating the hormones and
what the body needs. So very important in my mind
that a few times a year, maybe three times a
year minimum, that you do a bottle of okra pepsin

(15:07):
from Standard Process, a bottle of Spanish black radish from
Standard Process, and a bottle of diaplex. And sometimes people say,
well why those products. Well, in the early years, when
believe it or not, I was even dumber than I
thought possible and learning. I saw the results from Standard

(15:31):
Process and medi Herb no matter what that label said,
I saw wonderful results. We used to say, I guess
we saw a miracle. And so when you start seeing
results only with a couple companies products, that's what you

(15:51):
start using because you want people to get better. If
you tell people to spend a bunch of money on
products because somebody sold them to you to put in
your office and they don't work them, people are not
coming back, or if they do come back, they're going
to be very unhappy. And sometimes even the best products,

(16:14):
when it comes to your plumbing, maybe don't work the
way we were hoping it would. Maybe we need something
different for you. Maybe we need like chlorophyll complex, which
is a wonderful thing. Maybe we need something like GI
stability to get your digestion and everything working right. So

(16:38):
we experiment a little bit and troubleshoot and work our
way through but nothing but good can happen with you
taking around of Okrapepsen Spanish Black Radish and having Diaplex
in your diet with your meals to make sure die

(17:00):
digestion starts right. And I've seen wonderful things. I had
one patient I'll never forget. He was in his seventies,
I guess, and he said he'd had trouble, you know,
bowl trouble for a long time. So we put him
on okra Pepsen and Spanish Black Radish, and I think

(17:21):
we did diaplex, and I think we might have done emuplex,
and he told me unbelievable. In course of about a
month or so, he lost thirty pounds and evidently he
had been clogged up, his system wasn't working. And the

(17:44):
okra Pepsen and Spanish Black Radish cleansed, heeled, detoxed, his
digestion turned around, and the Emiplexus boosted his body all
the way around, and he was like a new man.
In fact, he went and played in some seniors golf
tournament and won, and he said he hadn't been able

(18:07):
to do that before that. So it's a lot of
fun seeing people get well. And like I said, it's
very important that you try to take some of this
stuff and you ignore. Yeah, here it is. Let me see,
I found that little thing that tells you know, I

(18:28):
didn't find it. Sorry about that, but it does say
something to the effect of this product has not been
verified by the FDA and it is not intended to
oh treat here or prevent any disease. And yes they are.

(18:52):
But you know, if you're worried about the legal stuff
and the lawyer stuff and the government stuff, just say
that in the beginning, say the FDA hasn't approved this,
but we who work in the healthcare field have seen
wonderful things happen. We never know how it might help

(19:13):
you or not, but we know that we're using good products,
and only good things can happen. Nothing bad has ever
happened that I've ever seen. And that way you've covered
the legal and the governmental stuff, but at the same
time you let people know that these aren't just any
every day go to the store and buy off the

(19:34):
shelf products or not. Some of the internet. I am
amazed on the Internet people everybody wants to sell you something.
Most of the time it's junk, and most of the
time they want to be thought of as an expert.

(19:55):
Everybody wants to know everything, and that's just stupid. You know,
I've been doing this for a long time, and I
tell people I spend most of my time feeling really stupid.
Just as soon as you think you know something, you
learn something new, and you learn a lot from your

(20:16):
patients if you'll listen. So it's never ending. You're always
updating your education, your experience. But nobody's an expert. They'd
like to tell you they are. And it's so funny.
Somebody will tell you the right name of a product

(20:36):
and then they'll push it like this is the greatest
thing in the world. Well, no it's not. And that
one product, especially when I look at the ingredients a
lot of times very questionable. But there are times where
one product is what your body needed, but not from

(20:57):
the kind of companies that sell that kind of stuff.
Usually it needs to be a good healthcare company, and
standard process has been around. I know doctor Lee made
Catalan in nineteen twenty nine, so I don't know if
he had started the company before that or not, but

(21:18):
I do know that everything refers back to nineteen twenty
nine when Catalin came on the scene, and they saw
so many people getting well just taking Catalan and you
choot it, and it had so many wonderful ingredients. The
carrot root in Catalan alone had two hundred different nutrients

(21:46):
that were known just in the carrot route. So what
he did he had studied all these people with these deficiencies,
especially dental patients, and he put the together this protocol
and basically he was feeding them with the cattle and
kettle and is a multi vitamin, mineral trace enzime, I mean,

(22:10):
it's everything. And he was a genius. Most people back
then you couldn't even test things to find out what
was in stuff. But he knew what he put in it,
and he said, we'll figure out later on what's in there,
what vitamins, but we knew the food sources. And he said,
I'm feeding people and if they just take this, we've

(22:34):
seen them get better. So you can be afraid because
it's not FDA approved or checked out, that's fine, but
remember that a lot of lives have benefited from healthcare
practitioners that believe in good products and have seen good
things happen. And it's so silly that they have to

(22:58):
tell people. But you can't use it to diagnose, treat
or cure even when it might Why not give people
a ray of hope. Why not say that, yeah, the
FDA didn't check it out, but this might help you.
What if Okrah pepsen and Spanish black Radish and diaplex

(23:22):
for your digestion prevented you from having a section of
your colon taken out in a bag put in, that's
a pretty good chance. I would have to go that
route before I ever let somebody cut on me. In fact,
I don't think i'd ever let them cut on me
for that reason. So that's my thing. I mean, that's

(23:45):
how we got into plumbing for tonight is I've brokenheartedly
seen too many people, heard about too many people that
they went in to look around, cut out a part
of the sending colon or are large intestine and put

(24:07):
a bag. Very very sad, and I just I hate
to even think about it. So anyway, Susie Steve anything.

Speaker 7 (24:20):
Yeah, I mean I like those products. They are super effective.
I had been only doing it once a year.

Speaker 8 (24:29):
I'll increase.

Speaker 7 (24:31):
But the thing that helps me, I think the most
is the pro symbiotic, and it's miraculous. No, I won't
I won't go into the details describing a bowel movement
with or without y'all can use your imagination.

Speaker 8 (24:53):
We're all grown ups.

Speaker 7 (24:55):
And you know another U shameless plug for fermented foods,
whether you do it yourself or you know you get
it from all of my pickle.

Speaker 8 (25:11):
Uh.

Speaker 7 (25:11):
You know, I just really never understood until you know,
the last couple of years, how vitally important you know, live,
actual live food is. And can you just imagine the
way the typical American diet, which is fast drive through,

(25:39):
even if you go in and sit down at a
nice restaurant, people are not getting live food. They're getting processed.
And to the man who returned everything because it was
not FDA approved, uh, you know, I don't like being cynical,

(26:00):
but it happens. And I just wonder if he tried
to get his answerants to reimburse and they wouldn't, so
he just made up an excuse. And I think it's
extremely sad. You know, we talk about Oh Doc from

(26:21):
gun Smoke. He didn't have a lip atour in his office.
He didn't have ambient in his office. You know, I
can go down the whole list. What he had is
probably the elements that are in standard process. And it

(26:47):
boggles my mind, which is kind of easy to do sometimes.
How in probably less, probably about one hundred years a
little over, and that's not long.

Speaker 8 (27:03):
What is that?

Speaker 7 (27:04):
Basically three generations they've told you that real medicine is wrong.
Then we've got Rockefeller who wants to get rich and
doesn't care how many people he kills with his petroleum
based medicine, and in a hundred years time, we're convinced

(27:34):
to not use natural products. Just it blows my mind.

Speaker 9 (27:40):
Absolutely. Ah, Susan. You know doc back in what was
it gun smoke you were talking about.

Speaker 3 (27:47):
That's like the.

Speaker 9 (27:48):
Eighteen hundreds, nineteen hundreds back you know that doctor h
in theory, that doctor would also look at nutrition, is
what the person was consuming, and make help recommendations that direction.
It wasn't just opening up a little black black bag,

(28:10):
even though a lot of.

Speaker 3 (28:11):
Those doctors did have black bags and so forth, and
so they thought about food, at least from what.

Speaker 9 (28:17):
I know about them. And it was before the turn
of the century, you know, the nineteen hundreds, when the
whole medical industrial complex came to its own and took
over the planet. I thought about that doctor or that
patient that doc was talking about, the one that wanted
FDA approval on all this stuff. And that's fascinating to

(28:41):
me because I think exactly the opposite when that happens.
I think they recommended a crap. You know, Okay, is
it really good? Because their bar isn't very high and
you have to actually pay them to get the bar up.

(29:02):
Isn't that right?

Speaker 3 (29:03):
Doc?

Speaker 9 (29:04):
You have to actually to be FDA approved, you have
to create a circus side show and give them a
bunch of money to bless the side show.

Speaker 3 (29:13):
Am I putting that correct?

Speaker 5 (29:14):
Yeah, you're pretty accurate. And then what we found out
during the phony pandemic was they also were involved in
owning many many the CDC and them guys were all
involved in the vaccines making money from that stuff. So yeah,
I'm just like you. If they recommend it, I don't

(29:39):
want it. And I've seen them play games with medications.
But what was sad for that patient was he could
have got better and he chose not to because it
didn't have the FDA approval. And that only happened one
time in twenty six years or so, so I guess

(30:02):
I was pretty lucky. But I found the exact wording.
And this is really sad. These statements have not been
evaluated by the Food and Drug Administration. These products are
not intended to diagnose, street care or prevent any disease.

(30:23):
So sad, so so sad.

Speaker 3 (30:27):
Well, that has no bearing on what I think about it.

Speaker 5 (30:31):
But then I'm jaded, So no, I think most people
in healthcare that really care think like you're talking right now. Now.
What's sad too, though, is in this country people were
raised thinking that the food was probably okay, and a
lot of people did not know that most of the

(30:53):
stuff that they put in your food they weren't allowed
to put in outside of this country. Where's the FGA.
Now they're not talking about that. And and I was told, uh,
in a seminar one time that the only time you
can say something cures anybody, no matter whether it does

(31:15):
or not, is if it came from the pharmaceutical company.
That's that. All right? Yeah, we're at break time, so
let's let's go to break. When we come back, we'll
continue all this. Ladies and gentlemen. This is Doctor Grouper's
Natural Health Towers tonight. It is producer Steve Susie and myself.

(31:41):
We heard Bill Bill grew up at a time when
you turn the light switch off every time he came
out of the room, and we heard that he had
a lot of cake and he has to stay at
that table till he finishes it. But I don't know anyway,
we missed him. We wish she was here, but produce
Sir Steve is going to fill in the night at

(32:02):
the seven o'clock weekly topic spot, so that ought to
be really cool. This is doctor Krupas Naturalsauer, June twenty fifth.
Please listen to our sponsors and we'll be right back.

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Speaker 10 (34:00):
Is a point I don't a western bay and it
serves a hundred chips even day. Little miss sailors that's
the time of the way, and talk of about their homes.
And there's a girl in this harbor town and she
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(34:26):
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(34:47):
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(35:07):
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Speaker 5 (35:16):
All right, we are back, and yes, I was in
the Navy and we did our best to have a
girl in every report, but I would never say that.
And Brandy was one of them that loved the sailor
and he loved to see so how cool. Well, welcome
back to Doctor Grouper's Natural Health Hours. We've got producer
Steve Susie and myself. Bill couldn't be with us, but

(35:41):
he should be back next week and Steve has been
kind enough to say he'd come on to do the
seven o'clock weekly topic that Bill would normally do, so
that'd be great. We've been talking about products and government
regulations and all that's fine, and you know, one of

(36:02):
the things I've always liked about natural health care is
there are government regulations involved in the companies that we
deal with, but not everything goes to the FDA. It's
not their area of expertise. They tell you whether you

(36:22):
can take a drug or a food, and you've got
to remember, these are the people that know that in
Europe and the rest of the world, most of the
products that these guys have in this country that have
been approved by the FDA are not allowed in other countries.

(36:46):
Germany has purity laws. They have a special law for
beer that it can only have three ingredients. Mexico has
Coca Cola, but they do not let Coca Cola put
high fructose corn syrup in the drink. They make them
use natural hole caine sugar. That's the way it used

(37:09):
to be. It's the healthiest for you. And Susie brought
up a good point. We ran into a problem where
I think it was even illegal to be a natural
doctor back when Rockefeller was first becoming the tycoon in
the oil industry, and he figured out that there was

(37:31):
a lot in the oil industry that would work real
well with the pharmaceutical industry, and there was no place
for doctors like me. We were in their way. And
so that alone should tell you do you really want
a government that would make being a natural doctor. I

(37:55):
don't know if it was illegal or what, but they
made it very difficult back then, very sad. I want
if I wasn't a doctor, I want some crazy guy
like me with the passion and desire to give you
the best for the least amount of money and get
you well. There is no feeling like that, and you

(38:19):
don't have to rob people, you don't have to give
them bad stuff. And like that patient when he wanted
to have an FDA approval, I can't imagine what wouldever
unless he had just been brainwashed and susy. He wrote
up a good point. Sometimes I could write a letter

(38:43):
of necessity and explain the nutritional products, and people's insurance
did reimburse them. Some of them had a special card
that they could use for so much a year for
any kind of products like I carried, and sometimes we
had to write a letter. Not a big deal. But

(39:04):
that particular guy, I don't know if.

Speaker 3 (39:07):
He did or not.

Speaker 5 (39:07):
He never said. All we got was these aren't FDA approved,
and he brought them back. Very sad for him. It's
sad for me too, because I like helping. I want
to see if people get better. Some people think that
you can eat your way healthy like the old days,

(39:29):
and theoretically that's true, but in reality it's not true.
The soils not as good, it doesn't have the nutrients.
A lot of this governmental farming stuff has done damage
to the soil, and so where we used to say, well,

(39:50):
if you ate to carry it'll have these nutrients, it
might not if it came out of soil that isn't healthy.
So we don't know they did it. Compareison. And I
saw this years ago in a seminar that a bushel
of wheat today was equal to a cup of wheat

(40:12):
fifty seventy five years ago, when the soil was healthier,
when the farmers did better, they didn't use roundup. Things
were just done better. But a lot of these problems
are only in our country. We're one of the few
countries in the world that lets you put these bad

(40:34):
ingredients in some of the products. And I've always wondered
why it costs more money to put more stuff in
a product than if you just made it natural and
didn't load it full of stuff, unless there's some evil
thing behind that. And we've heard some very important rich

(40:58):
people say there's too many people on the planet and
it would be better if there were less and less people.
Well maybe that was their intention. I don't know. Is
that another conspiracy theory? I doubt it. I think there's
some evil when you know you could put raw, natural,

(41:18):
healthy cane sugar in a drink, and you put high
fruititose carnsru. There's some evil when you put the same
ingredient in a yoga mat in some of the products
that people eat in the burgers and bread. So no,
I don't think it's a conspiracy. I think it's reality.

(41:40):
And it scares me that people would choose the FDA
over some doctor who really cares about their health.

Speaker 3 (41:50):
Sizzy, Yeah, with.

Speaker 7 (41:57):
What you're saying about natural doctor, was just going back
to a couple of years ago, maybe maybe a few
more than that, where uh, there was a slew of
Floridian natural doctors that that died in mysterious manners, and

(42:20):
so that that made me, you know, open up a
browser and want to look again, and I found natural
natural health nut News that natural nut healthnutnews dot com.

(42:40):
Sorry anyways, She goes into great detail about a hundred
natural doctors that have been killed in unintended or or
suspicious way since twenty fifteen, A hundred of them.

Speaker 5 (43:06):
Yeah, very sad, and it's because what we do works.
I told you here in Texas this is the silliest
thing I've ever heard. They are constantly battling with the AMA.
They tried to take away diagnosing from natural doctors. They succeeded.

(43:30):
A natural doctor cannot call themselves a physician in Texas anymore,
but they can in all the other states. But the
AMA is still working on that. They're all in bed together,
and you can't patent what I do and it works,
and you're not going to make the kind of money

(43:51):
they make, so they don't want us doing that stuff.
There's two very good books if people would like to
understand why crazy guys like me do what we do.
One of them is called Going Back to the Basics
of Human Health, and it's by Mary Frost and they're

(44:15):
all on Amazon, I think. And the other one is
Why Your Doctor Offers Nutritional Supplements by Steven Stephanie, Selene
Anderson and Mark Anderson. So you can check them out,
all right, Steve anything?

Speaker 3 (44:37):
No? All right? All right?

Speaker 7 (44:40):
Bill? In true Bill fashion, Yeah, yeah, I've been listening
too long.

Speaker 5 (44:48):
He'll be so proud right after I send him a
missile too.

Speaker 7 (44:54):
You would you would think that these things that you
have mentioned, and about the FDA, about not being able
to be called a physician when you've had more you know,
training and classroom than your typical family doctor, and you

(45:16):
can't say that you cure something, and you know, on
and own, you would think that each one of those
would be a red flag for someone, you know, to say, hmm,
maybe maybe that's the right way to go, and going
to the establishment doctor is the wrong way to go.

(45:38):
Long before I knew you, I remember going to one
of the clinics here Steve probably will know it, Fredericksburg Clinic.
And so I go in there and I'm seeing the
PA and you know, tell giving her, you know, my complaint,

(46:01):
what's going on this and that, and she just kind
of sits there like, you know, rubbing her chin, kind
of looking at.

Speaker 8 (46:09):
Me, and I kid you not.

Speaker 7 (46:10):
She reached in her white lab coat, it was impressive
and pulled out a little black book to look up
FDA approved medicines.

Speaker 8 (46:20):
She had to look in a book. And I'm paying
dearly for an office visit.

Speaker 5 (46:29):
Yeah, that should scare a lot of people. That's why
I chose it would have been easier to be an
MD because you had less school. And I just think
it's so sad. I don't worry about what they're doing

(46:51):
because they're not in my everyday patient life. But they
seem to spend an awful time worrying about.

Speaker 3 (46:59):
What we do.

Speaker 7 (47:01):
Right.

Speaker 5 (47:02):
And like I said, if all you got to do
is tell people, the FDA doesn't do nutritional stuff. They
have not approved or even looked at these products. But
this is what I do for a living. This is
where I've studied for a long long time. This is
where my postgraduate work wasn't applied clinical nutrition. So what

(47:28):
would you rather have? Somebody that cares and wants to
try good products and see what happens in troubleshoot with
you are somebody that sells pharmaceutical stuff and puts bad
stuff in food and approves all that kind of stuff.

Speaker 8 (47:45):
We'll think about We'll think about this.

Speaker 7 (47:48):
I mean you probably already have talking to the average
American who loves doctors air quotes and telling them that
a Digiorno pizza and hot pockets and pop tarts and

(48:09):
Cheetos and Diet Coke about nutrition.

Speaker 8 (48:15):
Uh.

Speaker 5 (48:18):
And the sad thing is the FDA has approved everything
in those things that should scare people. All right, Steve, anything,
before we go to the jokes that I know you're dying.

Speaker 3 (48:29):
To hear, I am actually dying to hear the jokes.
I always love to cringe.

Speaker 9 (48:34):
But yeah, Actually, when my son was born, we were
in the hospital and crazy evening, but right across from
my wife's room was the nutrition center. And this is
just like burned in my skull because I went, oh, hey,
go get something from the nutrition center. And so I

(48:57):
walked into the nutrition center and it was filmed. I mean,
it's stocked with Pepsi's cokes, diet frugala whatever, you know,
all sorts of stuff, candy bars, potato chips, twinkies, donkeys whatever.

Speaker 3 (49:13):
It's just crazy.

Speaker 9 (49:14):
And I'm like, there's no nutrition in any of this.
And I looked down at it, saw the little placard.

Speaker 3 (49:21):
It's a nutrition center. Wow, it's crazy.

Speaker 8 (49:24):
Anyways, you know what's scary.

Speaker 7 (49:28):
You know when Steven Parks, I'm getting to where I
understand his language, and he didn't mean literal donkeys in
the nutrition center.

Speaker 8 (49:38):
He meant ding dongs.

Speaker 3 (49:40):
Oh that's what I meant. Okay, good, But you.

Speaker 5 (49:44):
Know what's sad is all the nutritionists and the dietitians
are pharmaceutically trained. So if you went to them and
you need, say you want a natural vitamin, see, they're
trained that that's a score bi acid and in most
cases it is made from corn, and they don't know

(50:05):
that it's wrong. I've talked to some and they don't
understand that, and that's just because that's not the way
they would train.

Speaker 3 (50:15):
I was blessed.

Speaker 5 (50:17):
This stuff ate me up. I loved it and I
couldn't get enough. And I took many more classes and
I always wanted family practice and that's what I developed,
and it's it's been fun helping people, but all the
rules and the crazy stuff in the AMA trying to

(50:37):
take can you imagine.

Speaker 3 (50:39):
We went to.

Speaker 5 (50:39):
School and studied medical stuff just like them, only a
little longer, and a big part of our training was
diagnosing things. And they tried to get the State of
Texas to take that away because they only wanted it
to be a pharmaceutical doctor that could diagnose, because now
he's gonna prescribe.

Speaker 8 (51:02):
You know what Abbott just.

Speaker 7 (51:05):
Signed into law in regards to medicine. No, Oh my gosh,
it's got me seething that insurance companies must pay too.
How they how's it the transition? Okay, these godless yea

(51:28):
who's decided to cut their wee we off, and we
got to pay to have it sewn back on.

Speaker 5 (51:35):
Oh thanks for putting that picture in my head that
I can't get rid of.

Speaker 7 (51:41):
Now where where where do where did doctors get we weed's?
I mean hard transplants? Okay, I get it. You know
you signed Okay, y'all got me started. I got me started.
So you signed a donor card. Okay, don't do that.
They'll take your organs for you when they say that
you're dead and you're not.

Speaker 9 (52:03):
U Oh crap, are you saying they might use spare
parts to reinstall them on other people?

Speaker 8 (52:10):
Okay?

Speaker 7 (52:11):
So you know for wow, you know, heart transplant, kidney,
this transplant, you know whatever transplant and now, uh, if
you live in Texas, you got to play the game,
and you.

Speaker 2 (52:30):
Got to play pay for a wee we transplant it.

Speaker 8 (52:35):
And and and who donates it? Who sits in and go?

Speaker 7 (52:38):
You know, I think I'm going to donate my heart.
I'm going to sign the back of my uh driver's
license thing. And you know, while I'm at it, somebody
might just might.

Speaker 9 (52:51):
I do think that you've got to unsign the back
of your driver's license.

Speaker 3 (52:57):
By default, you're enrolled, uh huh.

Speaker 7 (53:00):
But but see when I was going to get to
the punchline. I mean, seriously, who who says, Okay, I'm good,
I want to I want I want to donate my kidneys,
my heart?

Speaker 8 (53:18):
Am I we weak?

Speaker 7 (53:20):
Not me.

Speaker 5 (53:22):
I was amazed when I was in medical school that
those people that we worked on had donated their bodies
to science. I would never do that. I'm glad they
did because it was an experience, but not a.

Speaker 7 (53:39):
And and to think I asked my mother to write
a note for me to skip biology because we were
going to dissect a frog, and she said, suck it up.

Speaker 5 (53:52):
Good for her, all right, Time for a little humor
after next next time you're going to talk about cutting
off man hood, please tell me so I can mute that.

Speaker 3 (54:03):
Out well, installing manhood.

Speaker 5 (54:06):
Yeah, but first she had cut it off. I can't
get that picture out of my head. And it hurts,
all right. So a woman just mopped the kitchen floor
and it was wet, and her husband came walking through
her wet floor and she shot him. Dang, it sounds

(54:31):
like Susie, but I would never say that. And anyway,
the police show up, but they're all standing outside and
the news reporters show up and they run over to
the guy in charge, the cop in charge, and say
what happened? And he said, well, the lady shot her

(54:51):
husband because he walked on the wet kitchen floor. And
she said, well, why aren't you guys in there? He said, ma'am,
we were waiting for the floor to dry.

Speaker 7 (55:04):
It's uh, that's hilarious. This morning early I swept the
floor and I mopped it, and Tolmie was still here.
And next thing you know, I hear the vacuum cleaning,
and I'm like, man, he's trained.

Speaker 5 (55:19):
Well I hate that. See, don't say stuff like that.

Speaker 7 (55:24):
He still has his manhood and he can vacuum all right.

Speaker 5 (55:29):
And another one here was a husband stayed out running
the streets too late. His wife had dinner on the
table and he did not come home in time. And
when he finally came home, he was beyond hope and
passed out, and she had to get up and go

(55:49):
to work the next day. So he comes out and
there is a note that says, you stayed out all night,
foods on the stove, already turned on the gas. All
you have to do is light it. They did not

(56:11):
have the old pilot light system blow him up and
then our last one. And you know, ladies and gentlemen,
we have the finest music and jokes. Just don't ask Susie,
Bill or Steve or me.

Speaker 3 (56:28):
Yeah.

Speaker 5 (56:30):
But anyway, this guy had just got hired as a
new boss of this company and he came in and
he's going to make changes of productivities down he catches
people not working hard enough, and he comes in and
there's a guy just over there standing leaning against the
break room counter. And he goes over that guy and

(56:55):
he says, how much do you make a week? And
the guy said, I don't know. Sometimes four hundred dollars,
he said. And now you're just over here standing around
doing nothing. He said, yep. And finally he said, you
know what, You're fired. Get out of here. This is

(57:18):
where I start changing things today. We're going to make
a better company and I'm going to be setting an example.
And a little while later, some of the other employees
came into the breakroom and he told him he just
fired that guy. And the guy tells him, sir, that
was the pizza delivery guy. He was waiting to get paid.

(57:44):
You know that was great, Steve, Yeah, it was great.

Speaker 3 (57:48):
Doc.

Speaker 5 (57:50):
My favorite, my favorite was the wet floor. That was
that was just good.

Speaker 3 (57:57):
All right? Have you ever duplicated any of your jokes?
Are they all the same? Are they all fresh?

Speaker 5 (58:06):
They're pretty fresh. Every once in a while there'll be
one so great that it has to come back, but
not very often. Okay, all right, well you've got I
take it the weekly topic up your sleeve when we
come back from break, So that'll be great. We'll go
straight to you, and ladies and gentlemen, you are in

(58:27):
for a treat because he's good at this stuff. And
God only knows what he's going to come up with,
but he already learned from Bill how to say no.
So help us, God help us. Anyway, we're just about it. Break.
Either one of you guys have something before we go
to the break?

Speaker 3 (58:47):
Nope, Oh, that was my line, terrible.

Speaker 5 (58:54):
I guess I could get some more jokes. I know
you want to know.

Speaker 3 (59:00):
Yeah, actually, you know it's not too bad. You know,
we can always use an extra joke if you've got
one up your sleeve.

Speaker 5 (59:10):
All right, Well, it is break time, guys, so I
guess we'll go to break. When we come back, we'll
let producer Steve take the weekly topic for Bill. Maybe
they gave Bill a picture of a birthday cake and
he's trying to blow out the candles. You never know,
You just never know. Anyway, this is doctor Krupa's Natural

(59:30):
Health Hours. We've got Susie, Producer, Steve, and myself. We
are all here. Please listen to our sponsors and we
will be right back.

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Speaker 5 (01:00:43):
You've heard me t suzy about not knowing the company's
name and putting tequila enter t. Well, the company name
really isn't ranchers and dancers. It is Renovation and Design.
Eight threes there old three seven seven two one three one,
and she likes her tea plane. By the way, what

(01:01:06):
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(01:01:28):
and call Renovation and Design eight three zero three seven
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Speaker 7 (01:01:36):
Cool a three a three.

Speaker 11 (01:01:50):
You gotta hear full of doors, bottle hundred different things
out in China, vod I gottam mine in the Gutta,
the trailer on the one handle.

Speaker 12 (01:02:02):
Beer and they have it, got the windows down, and
the finger girls cars just looking for brown new again long.

Speaker 3 (01:02:16):
So long, fool.

Speaker 5 (01:02:17):
Wheels turning, gotta.

Speaker 7 (01:02:19):
Tang all the gas down, a little house party.

Speaker 11 (01:02:22):
Can't sell hood, and I can't say wood.

Speaker 12 (01:02:24):
And if I don't come back, don't come and looking
feels good about time, Blue skies ahead and beats.

Speaker 13 (01:02:45):
Behind, got the wind in my head, got now where
to go?

Speaker 3 (01:02:51):
Someing hardy every baby bowl.

Speaker 12 (01:02:53):
As they beat the Rockies, they beat the grassft planes
of the hills up Kentucky, Baby Norm LaVey South.

Speaker 3 (01:03:01):
Don't care as long as this.

Speaker 7 (01:03:03):
Now so.

Speaker 3 (01:03:06):
Fool little song.

Speaker 5 (01:03:07):
You got a time full of cast down the road.

Speaker 3 (01:03:10):
I'm bun him.

Speaker 13 (01:03:11):
Can't say who I can't say?

Speaker 11 (01:03:14):
And if I don't come back, don't come and look in.

Speaker 5 (01:03:19):
All right, we are back. Welcome back to Doctor Groupa's
Natural Health Hours. It is June twenty fifth, and we've
got Susie Bill is not with us. We've got producer
Steve and he is gonna do the weekly topic. So
Steve take it.

Speaker 3 (01:03:39):
Away, all right.

Speaker 9 (01:03:42):
Well, you know, I really hadn't had a lot of
time to like go over what I was going to
think about or what I was going.

Speaker 3 (01:03:49):
To talk about.

Speaker 9 (01:03:50):
So we're just going to play it a bite year
and let's see. I kind of thought that a good
thing to talk about is kind of the show Doctor
Krupa's Natural Health Hours. Now, I've been familiar with doc show,

(01:04:10):
and well, one way or the other, a part of it,
I don't know if that's say since for about ten years.
I do believe it's about ten years right now. Doc
Croupa first started broadcasting on another friend of mine's radio network.
It was called Red State Radio if I remember right,

(01:04:32):
and it was a it was a website, right, And
you know, there was a whole bunch of other broadcaster
casters there. And Doc went out and he bought his
own mixer and he bought a microphone, and you know,
he jumped into the game. That's kind of how we
all start together. Well, I had known Jock. I think

(01:04:52):
we met just about that same time that he started broadcasting. Now,
me myself, I started broadcasting well, fell in love with
the idea of real broadcasting somewhere back in maybe two
thousand and six, two thousand and five when I heard
a radio network on the internet and that called itself

(01:05:17):
Ron Paul Radio, And I said, wait, what, there's a
radio station that just talks about Ron Paul. And so
I'd tune into that and it was a stream and
it was going twenty four hours. I mean, how can
you talk twenty four hours a day about Ron Paul. Well,
anybody that was around.

Speaker 3 (01:05:38):
That subject during that time can understand.

Speaker 9 (01:05:41):
And I remember thinking how they do this, and as
a lifelong techno, technog resists that's not true at all. Technologists, right,
I like technology. You know, I've been working on computers
since I was a wee, lad little guy. Now I'm bigger,

(01:06:01):
and so I've been following this for a long time.

Speaker 3 (01:06:07):
You know.

Speaker 9 (01:06:07):
Streaming radio came out, at least to me somewhere around
ninety four ninety five ninety six, when I used to
listen to Art Bell out on the radio and you'd
tune in and you'd hear his real audio stream and
you'd hear about aliens and this and whatnot and so forth,
and why is this even matter?

Speaker 3 (01:06:27):
Some people would ask and say.

Speaker 9 (01:06:30):
But you know, I never really well, I never really
gave it too much thought. At that time, the real
audio streams were. It was a lot of bandwidth to
get through your little modem thingy, and you'd have to
really dedicate a lot of your time and your phone
line because of course there was no cell phones, and
you'd have to you know, you'd have your dial up

(01:06:52):
modem and all your neighbors, your mom, your dad, and
I don't think I had a mom at that time,
but I'd busy up my phone line you know, just
to call in and listen to the Art Bell show.

Speaker 3 (01:07:05):
Kind of crazy, but.

Speaker 9 (01:07:07):
Fast forward today where we're at right now, as you
see the the Internet reaching out and besides things like
this show, the Natural Health Hours DOCS show right ten
years old. I'd say it's about ten years old. You know,
it reaches lots of people. It's really almost unimaginable to

(01:07:32):
understand exactly where you reach and you could see it,
you know, this latest wave of wars and doom and
all the other crap that's been going on in the
political sphere.

Speaker 3 (01:07:45):
I won't go into it. I do a radio show
that I talk about that nonsense or maybe it's sense
to you. I don't know.

Speaker 14 (01:07:52):
I don't know, but there are so many voices out
there that are talking about it, and they talk about
some of the things that well us, real people want
to hear, like Doc's radio show.

Speaker 9 (01:08:05):
Right, there's a lot of people that are interested in
getting healthy and don't trust the medical establishment. I'm included, right,
That's probably why we why we work together so well,
you know, we believe in health and nutrition, you know,
and making the body healthy so it can.

Speaker 3 (01:08:27):
Do its job. Right.

Speaker 9 (01:08:29):
You know, we don't We're not looking for a chemical
that's going to go in there and change everything, the
pill of destiny or anything like that.

Speaker 3 (01:08:39):
You know, maybe there is one that's naturally created. I
don't know.

Speaker 9 (01:08:43):
I don't know, but that's not what I'm talking about
right now. You see, Doc Krupa's Natural Health Hours started
on the Red State Radio. If I remember Red Nation Radio,
doc o correct me or not when you go in
a few seconds or a few minutes. But at that time,

(01:09:05):
that was really good. He did a really good job.
And I forget how that went down. It turned out, Yeah,
I forget how that goes down. Maybe I'll get Doc
to build on that. Next he came over and he
was doing a show with me. You know, we broadcast
over at Republic Broadcasting republic Broadcasting dot org. He was

(01:09:29):
my co host for many years, or at least the
year or two, and then we got canned.

Speaker 3 (01:09:37):
Oh that was great, right we got canned.

Speaker 9 (01:09:41):
I was like, oh darn, you know, and of course
the person they replaced us, well, he got canned, and
they came back and said, hey, come on back, and
you know it was a very dramatic, you know, but
you know, broadcasting is is fun and I'm a more
of a political person, and you know.

Speaker 3 (01:10:02):
I don't want to get involved with the health and nutrition.

Speaker 9 (01:10:06):
Doc does a lot better with his nutrition show, and
he's been doing it consistently for i'd probably say ten
years right now, whether it's being on Republic Broadcasting, Red
Nation Radio, American Voice Radio Network.

Speaker 3 (01:10:25):
Right, how are you listening to him? Now? He was
on several things a while back.

Speaker 9 (01:10:30):
He got onto a content aggregator, his content aggregator, and
I'm not going to give it any kind of name
power because I think there are a bunch of tools,
so you know, I'm just kind of like that, so sorry,
But the content aggregator takes your stream and you know,

(01:10:51):
Doc has assemble assembled his cast of characters, you know,
Susie and Bill and himself, and he has this whole thing,
and man, this is this one format has probably been
going on pretty dank.

Speaker 3 (01:11:04):
Strong for four to six years now.

Speaker 9 (01:11:07):
You may just be starting to get familiar with it
if you're one of our more recent Rumble followers, you know,
somebody out on the interweb.

Speaker 3 (01:11:18):
This year was quite a change for Doc.

Speaker 9 (01:11:23):
As you know, some things started happening with the content creators,
you know, back in the early nineties, maybe even in
the two thousands when I was talking to you about
two thousand and six, when they had this thing called,
you know, Ron Paul Radio that took an awful lot
to put together because you needed to have a phone

(01:11:46):
server and a piece of hardware to take all these
telephone calls, and then you turned it into a stream.
Now everything is kind of, you know, come of age,
and we can we can hire these people like content aggregators,
and their job is to take our audio stream and

(01:12:07):
go out to them as a source, as well as
a whole bunch of other avenues, the major players being
Google podcasts, I guess Apple podcasts. Excuse me getting a
little horse right now. And you know, the podcasts go

(01:12:31):
out quite far. And why Doc will come on most
of the weeks and he'll tell you that some of
the statistics that he knows about, there's many other statistics
that he does not know about. And it's a crazy
little world where you say something and you don't know
how far you're reaching, and you don't know who you're reaching.

(01:12:55):
And I just would probably recommend no, I don't recommend anything,
dang it. I'm not here for recommendations.

Speaker 3 (01:13:05):
It would be nice to hear from you.

Speaker 9 (01:13:06):
You know, if you want to come by, you know,
you can go over to uh doc krupa dot com.
If you visit us over at the Rumble channel, you'll
be able to find some information like how to follow
us on social media sites.

Speaker 3 (01:13:20):
It's all the usual. You don't have to like us,
you don't have to follow us, you don't have to
you don't have to write. I get tired of people
saying that they have to, but you would help.

Speaker 9 (01:13:31):
You know, obviously, in the future we're going to be
reaching out even more because you know, there's one thing
when when the world starts getting taken over, you know,
this whole alternate media thing, it's it's kind of out there,
and YouTube is like the King Gorilla at this time.

(01:13:56):
And the people out there on YouTube are heavily censored.
And I'm not saying that they are told what they
can say and what they can't say, but there's a
more subtle censorship, censorship going on, and.

Speaker 3 (01:14:18):
It's they've got a.

Speaker 9 (01:14:22):
They've got to carrot that dangles in front of them,
and it's the dollar sign, right, the US currency, and
they're saying, well, if you say the right things, then
you'll get money. So that's the rub, right, and what's
the right thing. It's probably not talking about the fact that.

Speaker 3 (01:14:42):
Your food is Can I say I think I can? Oh,
Here's here's how I'd say it.

Speaker 9 (01:14:52):
I think most of the food produced today is poisonous.

Speaker 3 (01:14:58):
And then we have to define the.

Speaker 9 (01:14:59):
Word, right, Okay, Steve, how let's just go with harmful. Okay,
most of the food today that you buy in a
store is harmful. And a lot of the stuff that's
in the aisles that there was this saying there still
is a saying out there that says eat the edges

(01:15:20):
of your supermarket. Because the edges of the supermarket is
the produce, the meat section. Then there's the dairy and eggs,
and well, I guess in my store there's the toilet paper.

Speaker 3 (01:15:37):
Don't eat the toilet paper. That's not cool. You know.
You save that for an.

Speaker 9 (01:15:41):
Emergency so you can stock pilot, throw it at no,
never mind, But you eat the stuff that's in the center,
and it's got lots of stuff in it, and it's
of course government approved stuff. And you go over there
and you always see somebody that's sitting there looking at

(01:16:03):
a can or a box, and they're looking at the box,
and they pick up the other box and they look
at the two and I'm like, are you judging artwork right?
And then maybe they flip it around and they're looking
at whatever, right, Okay.

Speaker 3 (01:16:21):
Ingredients are we gonna look at the ingredients? Oh that's fun.

Speaker 9 (01:16:24):
Okay, here we go and oh crap, I can't say
half these things and the ingredients and you go, oh, well,
I get this one sugar that's no bueno, and corn
you know, no bueno. There's just all sorts of stuff.
And then you know the nutrition label that's inaccurate?

Speaker 3 (01:16:47):
Right?

Speaker 9 (01:16:47):
How many calories? What is a calorie? What the hell calorie?
Are you kidding me?

Speaker 8 (01:16:52):
Right?

Speaker 3 (01:16:52):
What are we Anyways? I don't want to get started.
That's not my lane.

Speaker 9 (01:16:59):
But told all sorts of different things, and that works
really good in the alternate media. When you're free and
Doc Crooper's Natural Health Hours, the show that you're listening
to right now is free right, it goes out to
distribution platforms. I do the job currently as the producer.

(01:17:23):
It's my job to put to the rubber to the road,
not talk. So Doc's job is to talk. Susie's job
is to talk. Bill Well, he gets to say no
or nope is probably more in line with Bill.

Speaker 3 (01:17:40):
And you know, for me, you need to support him
or don't.

Speaker 9 (01:17:48):
You know, I'm kind of a libertarian, so I want
to give you choices and not tell you what to do.
But I do and I think that what he does.
And I don't want to make this a long sermon
on supporting DOT. I just want to celebrate. Really, this
whole thing is really a celebration of independent broadcasters and.

Speaker 3 (01:18:12):
Where we are going and the path going forward.

Speaker 9 (01:18:17):
Decisions have to be made every year, and I, as
stocks aggregator, started giving up the ghost earlier on you know,
in December, I think January. You know, he called me
up and said, hey, you know, homeboys, you know, they're
kind of getting all squarely on me and I need

(01:18:39):
to have a new live host for distribution. And you know,
we talked about it a little bit and said, okay,
well I can build you a box and we can
we can see what we can do, and we'll transition
to it. And this transition isn't just for audio, it's

(01:19:01):
also for video because a lot of this stuff.

Speaker 3 (01:19:07):
Has kind of shifted that direction. I guess that has
to do with.

Speaker 9 (01:19:13):
The bandwidth, but you can see a lot of name
brand personalities that have left the what are three letter agencies?

Speaker 3 (01:19:24):
The CNNs, the Fox, is this, the that? Right? And
what do they get?

Speaker 9 (01:19:31):
They get a producer and they buy a bunch of
hardware and buy some microphone and some cameras, get some makeup.

Speaker 3 (01:19:40):
Where's your lights? And that's kind of the way it's going.

Speaker 9 (01:19:45):
But you don't need all that, and it's kind of
like you just need to do wide distribution. Most of
the time, I've spent my time behind the mic talking
about stuff not like what I'm talking about right now,
talking about Well that's for you to find out if
you really care, But it don't matter. I'm over at

(01:20:08):
republic Broadcasting dot Org. I do a Sunday morning show
two hours and I talk about, well, whatever the hell
I want to talk about, and.

Speaker 3 (01:20:19):
It's pretty good. They're good to me. They are my producer.

Speaker 9 (01:20:23):
They sit there and run a stream twenty four hours
a day, and I call in and they put me
on the air and they do all the stuff. And
so starting in twenty twenty five, that's what I do
for DOC and we're just going to see where it goes.
And at the moment we're over on Rumble because the

(01:20:47):
initial queries questions that I put to my fellow broadcasters,
where would you go? Came back with Rumble. But we
have our sights set on numerous other avenues as well
as taking over our RSS streams and our content distribution

(01:21:08):
for podcasts to actually raise the rankings on the you know,
blah blah blah and increasing the product. Right, So, not
saying that Doc doesn't have a good product. I probably
wouldn't have well gotten involved if the product wasn't already
really good. But at this point, it takes a lot

(01:21:31):
of hours to produce a show like this. You know,
Susie and I do a lot of homework type stuff
during the week. Doc is doing his doc work type
stuff during the week, and then there's the two hours
of the show. I don't know what was the name
of that first network, it's killing me, Doc. Was it

(01:21:51):
Red Nation Radio? Red Rooster Radio.

Speaker 5 (01:21:58):
I'm trying to remember now that was Tom or good
body no longer on this earth. Unfortunately, I'm trying to remember.
We'll think of it before the show's over.

Speaker 3 (01:22:12):
Yeah, that's okay. So how did you end up going
to broadcast? With him? Were we did? Did I? Know
you back then that was.

Speaker 5 (01:22:23):
Yeah, this goes back even further back than the ten years.
But you introduced me to broadcasting and that's where I
got the desire and realized we could do some good.
And then Tom had the format and his was wild.

(01:22:45):
Tom was if you listened to him on the radio, boy,
he took off and there was nothing he wouldn't say
or do, and he had a lot of people following him,
and he had people on his network. And then that
all ended at one time, and you guided me to.

Speaker 3 (01:23:06):
I think at that time American Voice Radio.

Speaker 5 (01:23:10):
Yeah, and that was way back and then I and
then I had the pleasure of working with you on
your network and even had me fill in a couple
of times when you couldn't make it, and uh, you
you guided me. One of the things he didn't tell you,
ladies and gentlemen, was that I knew nothing, and he

(01:23:31):
helped me with networks and helped me with format and
what people want to hear.

Speaker 3 (01:23:38):
And I learned a lot and don't blame me for
all that.

Speaker 5 (01:23:44):
And I had a lot of fun doing his network
with them. You guys need to tune in over there.
It's really good. Susie has snuck over there a few times,
and you can hear her on some of them archive shows,
and so we've all been intermingled. And then now I

(01:24:05):
never would have dreamed all the things that happened in
the last year, but we thanks to Steve and Susie
and Bill who's home Meat and Cake, we have developed
a great team and it works well and God only
knows where this takes us, but right now it's fabulous.

(01:24:27):
I checked before we got on air tonight and we
were I think it was eight or nine different nations
listening to us. And then we go out to a
whole bunch of places and we got a great website
that Susie made, and if you're looking and listening on Rumble,

(01:24:49):
all this placemat stuff is Susie and Steve, and then
Steve does all kinds of things in the background during
the show. So it's really you're really a pleasure. This
has been the best time, I think, and this team
just kind of came together like it was supposed to,

(01:25:12):
and it's just working really, really well. And like I said,
who knows where it takes us, But thank God for
people like Susie and Bill and Steve and Steve and
I go back with the broadcasting stuff and our friend
Tom O'Halleran and Frank over an American Voice. It's it's

(01:25:34):
been a great learning experience and every new place was
a little different. But right now, I would say, and
we get into politics periodically. It can't help that. And
I got a lot of that when I was working
with you, Steve at your network. But it's it's enjoyable
and and I think we're entertaining and fun. And I

(01:25:56):
know everybody tunes.

Speaker 3 (01:25:57):
In for the jokes and the songs, not the music.

Speaker 5 (01:26:02):
No No, I got Steven Bill and you ask him
about the music and they say, oh, I like good
music whatever that means. Yeah, But anyway, it's just been interesting.

Speaker 3 (01:26:18):
Susie.

Speaker 5 (01:26:19):
Susie had a thing with the three crazy Texas ladies
on the network that they were doing for a long time,
and it's like, it's been fun. But right now I
think the four of us, you know, there's something special here.

Speaker 3 (01:26:37):
I me and Susie also did a little special gig,
remember the Homeless video shoot there. Susie wasn't that great.

Speaker 5 (01:26:48):
Don't wake her? Mute, Yeah, don't wake her.

Speaker 3 (01:26:52):
She was bugging me about mute. Earlier and now she
wants to.

Speaker 7 (01:26:58):
So, yeah, I've been that and I was raked over
the coals for that, you know, And I was like, Dicky, Stephen, how.

Speaker 8 (01:27:08):
Dare you do that to that poor homeless guy?

Speaker 7 (01:27:12):
And I'm like, I saw needles and paraphernalia just right
outside the McDonald's you know, play area thing whatever.

Speaker 8 (01:27:25):
Where kids were hanging out. But the one thing Stephen
has not mentioned, and I will is.

Speaker 7 (01:27:33):
So someone did a polling on a hot podcast and
Stephen landed in the top forty and he's he's raked
twenty seventh. And I told him earlier tonight that probably

(01:27:54):
me coming on his show helped, you know, boost him
up to the twenty seventh spot.

Speaker 5 (01:28:02):
You mean it took him down to twenty seven or
up to twenty seven.

Speaker 8 (01:28:05):
Hey whatever.

Speaker 9 (01:28:07):
Yeah, I don't know, but you know, no, Susan has
come on, you know a lot of times on my show,
especially back before the days of the corbet or I
mean COVID and during it, because that was an incredible
time with the you know, open carry Texas and a

(01:28:28):
lot of the legal shenanigans that were happening back in
the day and trying to you know, I don't know,
there's Justes so incredibly active in doing things, or at
least she was. Now she's got more peace in her life.
I guess that's the word for it. But yeah, it's

(01:28:49):
it's definitely been a fun journey. I can't wait to
see where it goes.

Speaker 5 (01:28:55):
Yeah. Well, like I said, this team we have right now,
I don't think there's any limit to where it can
take us. I mean there's been times where we had
twenty different nations listening during the week.

Speaker 3 (01:29:11):
I hope they speak English.

Speaker 8 (01:29:14):
Well, I'm I'm just over here going, you know, watch out,
Mark Levin.

Speaker 5 (01:29:22):
Yeah, well, we've come a long way in it and
we've you know, it's it's it's it's just gelled together
really well. And I can't thank all of you guys enough.
It's it's been fabulous. So all right, Well, anything else
Steve that you want to throw out there before we
go to break and come back for the recipe?

Speaker 9 (01:29:39):
Girl, No, stay tuned, and we'll be doing more stuff
by the end of twenty five.

Speaker 5 (01:29:46):
Yeah, it's going to get better and better. And in
the meantime, go over to a Republic Broadcasting and check
Steve out at UH Sunday morning, eight to ten year.
You'll love it. It's a it's a great thing. That's
why I was so glad, alad we got to pull
him out tonight so you get to know a little
bit about the guy back there. All right, Well, ladies

(01:30:06):
and gentlemen, it is doctor Krupa's Natural Health Hours. It
is June twenty fifth. Please listen to our sponsors and
we will be right back.

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(01:32:47):
All right, we are back and we're gonna go to
help Sizzy here in just a minute with the name
of the company, Steve, wasn't that Patriots Something radio with
tom a.

Speaker 3 (01:33:01):
Red Patriot radio? Because it was Red something radio?

Speaker 5 (01:33:05):
Yeah, Patriot was in there. I think we gotta get that.
Drive me nuts, all right, Susie. Uh, this is the
time when we always help her. So we're gonna give
her the name of the company. And the name of
the company is rock Solid and Determined Construction. Susie.

Speaker 7 (01:33:27):
No, that's getting closer. It is Renovation and Design Construction.

Speaker 8 (01:33:34):
And uh.

Speaker 7 (01:33:36):
You can go to dot cript dot com, go to
the ABAT page, scroll down about three quarters and you'll
see a link that will take you to our website.

Speaker 8 (01:33:45):
And we can be reached at eight three zero three
seven seven two one one.

Speaker 5 (01:33:53):
All right, Susie, take it away.

Speaker 7 (01:33:57):
Okay, uh, it is a QUINTI day think that I
picked a fermented recipes and these are simple, and that's
why I picked them. You know, some people are are
harvesting their carrots now, and you know you can get

(01:34:18):
good quality carrots at the farmer's market or organic hopefully
at the grocery store. And so this one takes like
twenty minutes. That's it. The poundy carrots, two tablespoons of
good Celtic sea salt, a quart of filtered water, one

(01:34:42):
to two teaspoons of mince garlic, I would say too,
one to two teaspoons.

Speaker 8 (01:34:49):
Of dried deal. Be sure and do dried.

Speaker 7 (01:34:53):
I think it will get kind of funky if you
put fresh in there, because you're not pickling your fermenting.
And then a.

Speaker 3 (01:35:02):
Quart jar.

Speaker 7 (01:35:06):
So you're gonna create your salt water brine by dissolving
those two tablespoons of salt into a quart of filtered water.
You're you're gonna cut your washed carrots into sticks that
you cut lengthwise that you know, compare them to your jar.

(01:35:28):
Make sure they'll be you know, kind of below, you know,
the the lid, the top, and then you're going to
and then you're gonna fit in. Then you're gonna add
a few teaspoons of the garlic in the deal, and
whatever else you want to add to that. You could

(01:35:50):
add peppercorns, you know, you could add you know, a
chili pepper to it, whatever you wanted, and then lay
the jar on its side. I've done this and it's helpful,
and you just start packing those carrot sticks in there
until it's really full. The tighter, the better actually of

(01:36:15):
one thing, and it'll help keep the carrot sticks from
floating up.

Speaker 8 (01:36:19):
And you don't want that to happen, So just get.

Speaker 3 (01:36:23):
It real, real full.

Speaker 8 (01:36:24):
When you think you.

Speaker 7 (01:36:25):
Can't get another one in there, shove one more in there,
put the lid on it, but don't overtighten it, and
then just leave it on the counter for like two
to nine days. And then about the fourth day, tastes
one of the carrots, and if you like the flavor

(01:36:48):
and the texture, then it's ready. If it's too salty,
that's a clue that it's not ready, and then leave
it on the counter just a little longer, checking it
each day.

Speaker 8 (01:37:04):
Once the.

Speaker 7 (01:37:06):
Once it's done, it's finished. The fermenting process.

Speaker 8 (01:37:12):
To your liking.

Speaker 7 (01:37:13):
Between that two and nine days, you can it will
stay good in your fridge for six months. So I
think that that is a good one to start with
because of it's so simple and the flavor of these carrots.

(01:37:35):
You'll you'll never eat another will carrot. This is just
too good. And then also, don't ever waste that brind
you know you can, you can drink it, you can
use it to seed another fermentation. And when I generally

(01:37:58):
do during the show is I put a link to
these in the comments at our rumble channel, which Steve
told everyone, But it's doctor Crooper's Natural Health Hours.

Speaker 8 (01:38:13):
You know, please give us a follow and you know,
a thumbs up if you will.

Speaker 7 (01:38:20):
And so it looks like I've got enough time, and
I figured I would because these are so simple and
this is fermented radishes. Okay, So a lot of people's
got radishes coming up and they're like, you know, what
can I do? I've got so many of them. Fermentation

(01:38:41):
is a very good.

Speaker 3 (01:38:44):
Way to go.

Speaker 7 (01:38:46):
So two cups of water, and you know, stay away
from tap water with chlorine and all the other garbage
that's in it.

Speaker 11 (01:38:56):
You know, use a good.

Speaker 7 (01:39:00):
Source bring water if you will, that's what I use.
Now this does say two teaspoons of salt non iodized,
but you know, our listeners are more brilliant than that.
You know, a Celtic sea salt, and if you don't
have that or can't find it, just at least the

(01:39:21):
sea salt. And then three cups of prepared reddishes. So again,
just like the carrot, from it to carrot, you're going
to do basically the same thing. You know, make sure
salt into your water to make your brine, and then
you're going to wash a forest and prepare your radishes.

(01:39:43):
Depending upon the type or the size, you might want
to peel them or dice them. I would say in
big chunks. I wouldn't do little thin sliceds like you
might put in a sad. I would do big chunks,
and then you pack them into your jar and then

(01:40:08):
make sure that the radishes are one inch you know,
below the top, and then add any additional flavors you
know that that you might want to add. And again
that could be be uh, you know, peppercorns. It could
you know, be a a pepper and you know, maybe

(01:40:35):
one serrano pepper. What they do say is that the
fermented radishes which I haven't done yet. That's next on
my agenda. It they're not as a spicy so it's
not gonna hurt you to go ahead and add if

(01:40:59):
you're a post really you know spicy stuff, it's probably
not gonna be overwhelming if you did add like you know,
a red a dried red pepper to it or whatever
you want, or pepper corns. So again, you know, you
can get and I've talked about these before weights glass weights,

(01:41:24):
which is fantastic. You know, you could just run them
through your dishwasher and put them in there and make
sure that your radishes or submerged in the brine. And
this one, you know says, you know, you can use
a tea towel. You can put a tea towel over it,

(01:41:45):
or a piece of muslin maybe cheese cloth, you know,
doubled or tripled and then put your ring on. But
you could also get vented lids so that you could
use that instead.

Speaker 8 (01:42:01):
And it just lets.

Speaker 7 (01:42:06):
The gas escape and for some reason, the radishes really
do bubble. And you know, this is a little this
is a short period of time too. I talked about uh,
you know, the blueberries maybe a year ago and within
a day they were bubbling, and so uh, this one,

(01:42:28):
you know, one to five days. You know, the softer
the longer they're in the brine in the fermentation process,
the softer that they will get. And I kind of
like them crunchy. So I would probably check them on
day two, and if I thought that they needed, you know,
some more, maybe go to day three. I don't think

(01:42:53):
I would go to day five.

Speaker 5 (01:42:54):
I just i'd like them.

Speaker 8 (01:42:56):
I like them crunchy. So this one I will store
in the.

Speaker 7 (01:43:01):
Fridge and that what that does in the fridge is
that curbs that fermentation process. But then they say, you
know to use these within a month. You know, radishes
are good for beginner fermending because you don't have to
have a vegetable fermentation.

Speaker 8 (01:43:25):
Starter, and.

Speaker 7 (01:43:30):
They will lose some of their their color as they ferment.
But this is this is too pretty easy. I think
very little tools required, basically none other than a court
jar on the carrots and.

Speaker 8 (01:43:52):
The the vented lids come. I don't know.

Speaker 7 (01:43:56):
I think about six to a package if you get
the wide mouth ones, and that's what I would recommend,
and I don't think it's terribly expensive. And I haven't
checked the price on the weights, but I don't think
that they're extremely expensive. And again you know that that's

(01:44:19):
going to last you a really long time. So again
this this ratish fermented radish is going to go into
the comments at the at the Rumble Show.

Speaker 5 (01:44:32):
As always, I'm hungry. Now, good job. Hey, there's a
new product that I forgot to mention. I got this
a while back. You brought up pro symbiotics using and
they have a new product called Biofilm pro Balance and

(01:44:55):
it features a proprietary probiotic and an enzyme land supports
healthy yeast in the microbiome balance because good yeast is important,
and it contains a lot of whole foods that the
data demonstrated support for a biofilm balance in your gut.

(01:45:15):
So new product that I forgot to mention. This is
the time of the show, ladies and gentlemen, where we
just start closing a few things out. Oh, Steve, it
was the Patriot Radio Show for Tom o'hellerin the Patriot

(01:45:41):
Radio Show.

Speaker 9 (01:45:43):
Okay.

Speaker 5 (01:45:44):
I thought it was like, well, okay, Patriot Radioshow dot com.

Speaker 3 (01:45:50):
And what was your show? Was that the original doc
Kroupa's Natural Health Hour?

Speaker 9 (01:45:55):
Uh?

Speaker 5 (01:45:56):
I think so, because we only did an hour back then,
and I think that's what we call it. But it's
been a couple hundred years, so I forgot. I know
you didn't laugh. It's not funny, all right. So anyway, sissy,
you have anything you like to close it out? The

(01:46:18):
air is yours.

Speaker 7 (01:46:20):
So would you try to ferment carrots or radishes? Are
you just going to take the lazy way out and
the order stuff?

Speaker 5 (01:46:30):
Both because I know that I know that I can
get those dicon reddishes that you talked about so much
from all of my pickle, but also I think i'd
like to do some of the fermentation stuff. It sounds
not very hard. You put it in water with sea
salt and leave it alone. You put one of them

(01:46:54):
lids that lets it do its natural vetting, I guess.

Speaker 7 (01:46:58):
Or with the carrots, you could just do a regular
ring lead, just don't don't put it on real tight.
And of course the other one because the reddishes do
bubble a lot put off a lot of gas. I
guess that's why they're they're saying, you know, to use uh,

(01:47:20):
you know, the vented.

Speaker 8 (01:47:22):
Caps.

Speaker 5 (01:47:23):
Yeah, I bought some of those caps because you told
me about it. So anything else you want to close
out with, Susie. Besides, you didn't say if Bill was here,
he would have said even Doc and Bill can do this.

Speaker 8 (01:47:39):
Well. In this particular case, I thought it was obvious
that you could do it.

Speaker 5 (01:47:44):
Oh now, huh, it's Bill. You would be really proud.
She's mean, even when you're not here.

Speaker 7 (01:47:52):
So I.

Speaker 8 (01:47:54):
So already had my.

Speaker 7 (01:48:00):
Dehydrator out of where I hide it because it's big,
and so I had cleaned it up, and I was like, okay,
I really.

Speaker 8 (01:48:08):
Want to make something. I'm kind of a good treat,
you know.

Speaker 7 (01:48:16):
You know, I don't know if y'all are like this
or not, but you'll, you know, eat something really good,
you know, like we'll have helping out, share a steak
and we'll have some asparagusts and lots of butter and
garlic and whatever.

Speaker 8 (01:48:29):
It takes me like fifteen minutes where I'm like, I
want something sweet.

Speaker 7 (01:48:34):
I don't want much, and you know, I've got these
little these little suckers that are all natural or whatever,
and so I'll get one of those in my mouth
and I'm like, okay, I want some fruit.

Speaker 3 (01:48:46):
I need it.

Speaker 7 (01:48:47):
So I got some Granny Smith apples I already had
some dakes in the freezer. I already had almond butter.
I didn't know almonds made butter, but you know, it's
kind of like almond milk.

Speaker 3 (01:49:00):
Oh.

Speaker 8 (01:49:00):
I didn't know you could milk a almond but the grass.
So I mixed all this up, peeled my apples, and
put them through my food processor. Okay, So the moral
to the story is the dehydrator comes with these little
little liners that you can put in there. And so

(01:49:24):
I'm making fruit.

Speaker 7 (01:49:25):
Roll ups and I'm like, when when does a grown
ass woman pull the trigger because she needs fruit roll ups?

Speaker 5 (01:49:38):
Well, if you like them, that's great.

Speaker 7 (01:49:40):
I haven't had a fruit roll up since my kids
were small, and it was just like one little piece,
and I wanted to know why they wanted to eat
this like purple colored, round wound up stuff.

Speaker 9 (01:49:55):
I think it's a texture thing, you know, kids have,
but strange taste and things. Right, it's they come online
and they start doing things and stuff and then they
get tired of it. My son and I are arguing
right now because I like lettuce and he likes saying

(01:50:20):
no lettuce and so. And he also thinks that okra
is of food and I think it's the devil along
with peaches. You know, those are two things that should
be you know, removed from this planet for a better humanity.

Speaker 8 (01:50:39):
Like fried to Okra.

Speaker 9 (01:50:42):
It has that one word in it that's really bad.
It's called okra. So no, no, absolutely not. I don't
even go to restaurants with the word with okra syrup.

Speaker 3 (01:50:54):
Just kidding. I'm not that bad.

Speaker 8 (01:50:56):
But peaches, oh my goodness.

Speaker 9 (01:51:00):
Yeah, I've never found any value in those things. But
you know, it's just the way it is, right. You know,
I didn't grow up in the Texas Hill Country. I
guess we got a lot of peaches around here. But
for me, you know, I don't know was that genetics?

Speaker 3 (01:51:15):
Did that?

Speaker 9 (01:51:15):
Did that come from my or my line my lineage
came from Ireland and the Norwegians after, like in Sweden, Norway?

Speaker 3 (01:51:28):
And is that where I get my hatred of things?
Or just being Steve who knows.

Speaker 8 (01:51:35):
It's weird, you know peaches?

Speaker 9 (01:51:37):
You know.

Speaker 8 (01:51:39):
Moving down here was from Dallas was a hard decision.

Speaker 15 (01:51:46):
Okay, I'm born and raised up there, but anyways, once
I got down here, I was like, you know, what,
Beats Bakery isn't so bad? You know, a Beanish schnitzel
without all of the gravy and nonsense on it from
Deurminden Bond is pretty good.

Speaker 8 (01:52:06):
And peaches, okay, So the first time. So we moved
down here in.

Speaker 7 (01:52:12):
Like late August, live and so it wasn't until the
next spring that I got to have peaches. And we
were set up in town and we were selling our
barnwood furniture.

Speaker 8 (01:52:26):
That's a long story.

Speaker 16 (01:52:28):
And so some friends of ours, well we knew them before,
and it was an older couple from stone Wall, and
they drove by and stuck this bag out the window.

Speaker 5 (01:52:40):
Here, you'll like this.

Speaker 8 (01:52:42):
And so it was peaches. And I'm telling you, what
if you have to sit on if you've got to
sit on a curve and spread your legs like a man.

Speaker 17 (01:52:55):
To eat a peach and let the juice just run,
or you have to eat a peach over your kitchen sink,
that's ambrosia.

Speaker 3 (01:53:07):
I we just hurl, you know, it's just it's terrible.
It's terrible. You say such things.

Speaker 8 (01:53:17):
Every day about you.

Speaker 5 (01:53:18):
She likes she likes kale too, Steve, and I can't
stand that stuff. I read a thing one day that
said the best thing to do with kale is oiled
it up real good, so it slips easily into the
trash can.

Speaker 7 (01:53:37):
So I usually always make because I'm a good Texas girl,
you know, I make black eyed peas. For for New
Year's Day, I make corn bread. But New Year's Eve
Day I generally make this bread that you can make
in like a cake pan, skillet or something.

Speaker 8 (01:53:56):
And it is a kale bread. And say, I'll like
just kale. It's got to be the purple Russian kale,
and it's mild and it doesn't taste like rabbit food.
So when you chop that up, fine, you put that
in your dough along with a lot of garlic, take

(01:54:17):
it out of the oven, cut a slice within five
seconds of taking it out, and put real butter on it.
I promise you you'll like it.

Speaker 5 (01:54:28):
Yeah, especially if they have Scotch close by. Okay, Yeah,
there's a couple of things she's brought up, like the kale.
And I'm like you, Steve, I've eaten some fried seasoned
oh crow, but regular oak cross slimy not. I just

(01:54:54):
I cannot do it. I And the fried was tolerable,
but anybody eats the regular one, I have no idea.
And I've never tried the purple kale, but the kale
I have tried made me want to hurt somebody.

Speaker 8 (01:55:11):
Well, if you see some you know, and don't mind trying,
get some bacon, cut it up small, browned a little bit,
add some bug egg onion. Then at the last minute,
throw your kale in there. Put a little water chicken
broth and cover it up. And I think you'll like it.

Speaker 7 (01:55:30):
But you know, my dad used to gross me out
eating stewed okra with tomatoes in it, and I turned
green when I saw that.

Speaker 3 (01:55:43):
I just did.

Speaker 5 (01:55:44):
Yeah, I was gonna say, I'm with you, but you.

Speaker 7 (01:55:49):
Know, remind me, doc, let's do a shameless standard process plug.
I remember you telling me about this supplement that was
all the cruciferous vegetables, like like Brussels sprouts. I used
to call them baby cabbages when I was a kid.
My mother loved it and I hated him, and you know,

(01:56:12):
broccoli and all this other stuff.

Speaker 8 (01:56:13):
Eat her broccoli. And then you said in a capsule form.

Speaker 5 (01:56:18):
I was like, how Helllulia Jesus, Yeah it there's kale
and Brussels sprouts. Now I don't mind brussels sprouts. In fact,
I enjoy them if they're crisp and garlicky and baking cheesy.
But the kale, I'll have to try, just because you
brought it up. But if it tastes anything like the

(01:56:40):
other kale, you're gonna get a cruise missile.

Speaker 8 (01:56:43):
No, it's nothing like it. Hey, I've got an iron dome.

Speaker 3 (01:56:47):
Yeah that really works, right, all.

Speaker 5 (01:56:53):
Right, Steve, any anything you'd like to close out with
before we wrap it.

Speaker 3 (01:56:57):
Up, No, I just want to forget about the.

Speaker 5 (01:57:02):
Chris Yeah, yeah, yeah. She comes up with some things
every once in a while that she just absolutely swears by,
and I just I can't do it. Like monk fruit.
I don't like that one either.

Speaker 7 (01:57:16):
You just don't want the name.

Speaker 5 (01:57:17):
Now, Steve, you're being an old Irish. Uh guy, You're
probably real good. And the potatoes and vodka.

Speaker 3 (01:57:30):
Yeah, I guess they're they're they're so ships. At least
in the past.

Speaker 5 (01:57:36):
You got to give them credit. They were starving to
death and figured out how to survive on potatoes. That's how.
That's a pretty impressive group of people.

Speaker 3 (01:57:46):
I'm more fascinated with tequila nowadays.

Speaker 5 (01:57:48):
You know, But I like tequila too, and I like
tequila with a beer or with the margarita on the side,
like a separate shot.

Speaker 9 (01:57:58):
That.

Speaker 5 (01:57:59):
I like that a lot. There's a place here called
Roadhouse and they have these looks like a test tube
but it's yeah, and they order one of them and
it's real reasonable too. It's only like three bucks for
the top tequila. So pretty good stuff.

Speaker 7 (01:58:20):
Well, I still want to order that uh that spicy
hot ferment Brian and and try that margarita.

Speaker 5 (01:58:32):
That sounds good. Yeah that. I'll tell you what. The
all of my pickle stuff is heaven. I bought their
saucas I bought all their uh fermented juices. I've tried
just about everything they've got and it's all pretty good
and especially specially healthy for you.

Speaker 3 (01:58:54):
Yeah.

Speaker 7 (01:58:55):
I think I could live off of that and raw
milk and I would be happy and chuck every now
and then.

Speaker 5 (01:59:02):
Yeah, raw milk is heaven. That that place that I
go up here, Calico Fresh Market. They've got everything and
it's all made from raw milk, goat milk and cow milk.
They just do a really good job. Great stuff.

Speaker 8 (01:59:22):
I need to talk Stephen into doing a road trip.

Speaker 3 (01:59:27):
Yeah, it's kind of interesting.

Speaker 5 (01:59:29):
Yeah, you could load your coolers up and get you
some dry ice. Every store sells dry eyes like Groger,
and make the trip and uh, what'sger? Well, you know
when you get on this side of town, you'd find
Kroger and you can buy dry ice, and that way

(01:59:49):
your stuff would say cold for the trip. But you know,
I buy seven eight gallons at a time and freeze it.
And when one gallon gets down half way, I just
started to frost in the other one. Because it's it's
about a for me, it's about an hour up there.
So for you guys, I don't know, three or four hours.

(02:00:10):
Movie it's it's in Conroe area.

Speaker 7 (02:00:14):
See all right, guys, driving through Houston would be like
eating stewed okra.

Speaker 5 (02:00:23):
Yeah, nobody likes through Houston. Nobody.

Speaker 9 (02:00:27):
Yeah.

Speaker 5 (02:00:29):
When I moved here, it was not like this, and
I was I was actually on the outskirts and you
knew it now you can't tell, right, all right, Steve,
any last thing before we close? No okrah, no o
crush susy, any last words?

Speaker 7 (02:00:48):
No Brussels sprouts.

Speaker 5 (02:00:49):
All right, Well, guys and Bill, finish your damn cake
and get back here. Steve did a great job, but
it's hard producing and being on a at the same time.
But we're really grateful for him, So I'm grateful for
all you guys. This is a fabulous team and I
have learned so much from everybody, and going way back

(02:01:11):
with Steve, he taught me a lot of things over
the years, and I've had the pleasure of working with
them many times. Susy the same way and Bill the
same way. It is, like I said, this is a
great team. So thank you all. Well, hope we brought
you some smiles and entertainment. I know you enjoyed the
jokes and the music. Just don't ask these other three.

(02:01:34):
And may God bless you all with health and happiness,
keep your lives peaceful, free and safe. And it is
that time for good Scotch, good cigars, and good night.

Speaker 8 (02:01:52):
Good night everyone, God bless bye.

Speaker 18 (02:01:56):
Seems the love I've known has always been the most
destructive kind. Guess that's why now I feel so old
before my time.

Speaker 19 (02:02:11):
Yesterday, when I was young, the taste of life was
sweeper as rain upon my tongue. I teased at length,
as if it were a foolish game, the way the
evening breeze may tease a candle flame.

Speaker 5 (02:02:32):
The thousand dreams.

Speaker 19 (02:02:34):
I dreamed, the splendid things I planned, I always built
to last.

Speaker 3 (02:02:40):
On weekend shifting sand I live