Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Locome in. Sir, good to see you again.
Speaker 2 (00:01):
Fantastic to see you. Thanks for having me in.
Speaker 1 (00:04):
Now if I took you to let's say, eighth grade
career day high classes? Is my buddy Ryan, he says, HEEO,
the President County Farm Bureau. What do you do? What
does that job do?
Speaker 2 (00:16):
What does my job do? Well, that's a fantastic question.
I'm gonna very make it very simplistic. I am an
advocate for California farmers and ranchers and the real communities,
and I am very proud to represent what I think
are some of the most efficient and effective farmers to
be found throughout the world right here in the Silicon Valley.
Speaker 1 (00:33):
So you're a food lobbyist.
Speaker 2 (00:37):
I'm a food advocate. Yeah, I'm not a lobbyist, nor
am I registered.
Speaker 1 (00:42):
But no, I just I work on policizing lobby in
that sense, right, Yeah, yeah, yes, yes, I'm there to
make sure that you get a paycheck to fight for
people or for a cause, and that's food.
Speaker 2 (00:54):
Yes, yeah, I'd love it. No, absolutely, I'm I'm I'm
not ashamed about that, and that that paycheck helps to
pay for me to farm on the side deck on
the weekends.
Speaker 1 (01:03):
There.
Speaker 2 (01:03):
But yeah, definitely. I love what I do and really
get to represent and work with some really amazing people
that we have here in the Silicon Valley.
Speaker 1 (01:10):
Well, I'm calling this our early summer water update. I
just played that was a Bay Area station talking about
the reservoirs at ninety two percent. I get that's good, right.
Speaker 2 (01:22):
That's good. That doesn't give the full picture of what's
going on. There's there's more more information that needs to
be looked at. It's just kind of what snowpacks left,
what's coming off? Where did we enter the year, where
does it look like? And so let's start with the basics.
There's a combination of things that we have here. We
have on the you know, on the federal side, our
west side of the valley here that receives federal water
(01:43):
from Northern California. Actually, Northern California was pretty good this year.
It was an out or above average, looked fantastic. Not
representative in the water allocation those folks received on the
west side. You might have heard just a week ago.
Over a week ago they received a little updated five
percent of fifty five percent water when it's above or
at one hundred percent up in northern California. We think
it would be about one hundred percent down here, but
(02:05):
that's not the case, and we can talk about that more.
But here on our local water sheds, we did not
get as much rain as Sacramento North more more realistically
in the seventy eight seventy to eighty percent tile, which
is still okay considering that we've had to, you know,
following two wet years. But overall, like I said, it's
not as good of a water supply as we've seen
the last two years. But we aren't okay shape because
(02:26):
we were able to carry water over in our reservoirs
to a year like this year that's a little bit
drier and put us in a good perspective for the year.
Speaker 1 (02:33):
I couldn't remember what I had for dinner last night,
and it took me a moment, so you got to
refresh me. Do we have a lot of rain? February March?
It came late, right.
Speaker 2 (02:43):
You were absolutely right. January was the I believe it
was the fourth or fifth driest January on record here
in our local Kings River watershed, So very dry. January.
February was decent. March we had so okay, I I
think we were a little bit dryer on April. I
gotta go back and look at that there, But overall
it was not Yeah, it wasn't a banner year by
any means, but it wasn't a historical dry year either.
(03:05):
This is not as bad as we saw going back
to twenty twenty twenty twenty two. But yeah, things are
things are humming along. We're right now in the midst
of our next u I mean the myst we are
at harvest season for some of our crops right now,
and things are humming along, and you're gonna get some
of that fresh produce in your stores right now.
Speaker 1 (03:22):
Now. I know corn. I always know when it's the
season because Fresno State.
Speaker 2 (03:26):
Advertised very heavily. In fact, I saw the social media
posts of Victory E Bulldog over there eating some of
that corn and playing with it. So it's that you
talk about probably one of the most famous products nationwide
that we grow here in that Fresle State. Corn gets
a lot of attention.
Speaker 1 (03:40):
It does, and I see it also drop in the
produce section at the store price, so I saw, I
know it's flourishing, and isn't it just the best My
neighbor got a brand new smoker, so he gave me
his eight year old smoker, Big Iron Big. It is
an expensive sucker. I think it's heavy. And he taught
me how to smoke. So I've been doing it. And
I put some ears of corn still in the husk
(04:01):
for a couple hours, and it was my first try
at it, and I nailed it on the first try.
It was perfect.
Speaker 2 (04:07):
What's the temperature that you do?
Speaker 1 (04:09):
Fifty?
Speaker 2 (04:10):
Okay? Yeah?
Speaker 1 (04:11):
I was doing some ribs, yeah, but I set them
out on the side of it, you know, back away
for a few hours.
Speaker 2 (04:17):
Yep.
Speaker 1 (04:17):
And I did two ears, and I wish I'd done
ten because I could have eaten eight more of those.
That's isn't it so hard to stop eating corn on
the copah?
Speaker 3 (04:25):
Oh?
Speaker 2 (04:25):
Absolutely, absolutely no. It's It's one of those fantastic valley
treats that we have here.
Speaker 1 (04:29):
And I mean, how do you how do you butter yours?
Watch your proper everybody's got a different way to butter. There.
I take a stick of butter and I just I
smear it on the corner on the and slowly turned
the corner on the cop just like letting that butter kiss.
Speaker 2 (04:42):
It and if you do it just right, it actually
goes to the culture. Yeah, so you do yours, Yeah,
I mean yes, I mean obviously it depends on the circumstances.
There's times you get the little the little patties that
you're able to put over the top.
Speaker 1 (04:54):
I am h I do that at home at somebody's house.
I wouldn't go grab me a full stick of butter here,
let me do that up. But yeah, oh you get
the little ones that are wrapped in foil. You know that,
you Yeah, if you're out out and about.
Speaker 2 (05:06):
But with all that said, yeah, no this anyway that
there's something about our soils that just make it that
much more flavorful. Our soils in the sunlight just make
it that much more flavorable than what you're getting from
other places. And so yeah, very special there. But uh,
I'm a and I'm a fruit attic. I mean, I
really love everything from our blueberries, the strawberries to you
got peaches, plums, nectarines. All that stuff's coming off right now.
(05:29):
So we are so extraordinarily spoiled this time of year.
Speaker 1 (05:32):
All right, that's good. Now there's nothing weather wise, because
we don't get any rain. It's pretty consistent for the
next few months out here. Yeah, as well as we
get all this bountiful in right now, At what point
is the next round? Is that early fall? What comes
out then? Looking ahead and the.
Speaker 2 (05:51):
Keep talking about as far as crop's coming off, Yeah, oh,
crops coming off. That's so right now we're in the
we got we had cherries already come off here locally
in the you know, Greater Fresno's central part of the
Sanwikin Valley. Here it's still blueberries coming off. We've got
strawberries coming off, and the peaches, plums, nectaries I mentioned.
But we're gonna go move into table grapes. We've kind
of moved into the southern part of California, but here
(06:12):
in the central valley we're moving in the table grapes
right now. Combined with of course, we got fresh figs
coming right around the corner here to you name it.
As we progress over the course of the summer into
the latter part of July, that's when your almonds are
coming off and moving into pistachios and walnuts and those
nuts that are so extraordinarily important to what we do
(06:33):
here in the valley. And so yeah, there's a little
bit of everything. If you can pretty much imagine it.
It's coming off at this point because of what we
do here. I failed dimensioned raisins. We do a lot
of raisins here. Those come off. Typically we start seeing
those into August and into the September October.
Speaker 1 (06:49):
There when do the corn nuts fall off the trees.
Speaker 2 (06:51):
The corn nuts are coming off in the latter part
of the summer. The cor nuts, you know, we do grow.
We've talked about this.
Speaker 1 (06:56):
Right, yeah, twy I brought it up here.
Speaker 2 (06:58):
We grow them here, So latter part of summer. Those
it's a little different than fresh corn where you're picking
the green that those core nuts are actually are whatever
the proprietary variety is that's being grown out there in
the field. They will dry partially out in the field
and then be harvested and taken in for processing.
Speaker 1 (07:15):
You mentioned figs. That's something I would have never grabbed
at the store. If somebody is at somebody's house they
said we have this, this and this and figs, I
probably wouldn't have grabbed the figs. But here at works,
somebody I don't know, maybe in the sales department, you know,
O Casially they'll leave food in there and they were
like free here and it had and there were these
little package plastic packages of figs, and I grabbed a
(07:37):
couple and I thought, let me try these when I
was at home, and I started one, and boy, I
got into that next package and I wish I had
eight more.
Speaker 2 (07:45):
I there is It's hard to explain to somebody that's
not had a fresh fig the magicalness.
Speaker 1 (07:52):
To the way there's I don't think so it's coming
for me that was in a package. I need to
get them now that they're coming out. You're saying I
need to go get fresh figs. Yeah, because there's andy.
I know this sounds stupid, But do they come like
they would in that package?
Speaker 2 (08:04):
Yes, yeah, you give them the store in the package.
They're individually, so not a surprise to you. Probably. They're
very perishable. They bruise very easily, they ripen bruise. Yeah, no,
exactly exactly. So they do you do know that they're
like really weird right in the sense that they're you're basically.
Speaker 1 (08:20):
Eating don't run it for me.
Speaker 2 (08:21):
It's an inverted flower, so what you're eating from the
fig is an inverted flower. So it's a very non
traditional type of fruit that we're eating there, you know
that they're they're actually pollinated by an individual wasp that's
specific to that variety. Very very trippy when it comes
to that's not too gross. No, no, no, no, it's not gross.
It's just I think it's so interesting because you know,
(08:43):
you you trace the fig obviously back you know, thousands
of years to humans.
Speaker 1 (08:49):
The apostles sat around, yeah, bigs, yep, absolutely, Saddam Hussein
sat around and eight pigs.
Speaker 2 (08:54):
And so for those people, I mean, there's a lot
of folks that are out there that probably haven't had
a fresh one. They've had obviously the dried ones, which
I love dried, but there are some people that just
don't like the texture. Please don't judge a fresh fig
off of a dry fig, because I think they're both wonderful,
But specifically the fresh fig, there's just something magical about
that crunch, the texture, the flavor. It is some of
(09:14):
the most you know, romanticized type of food that we
have here in the sum Okay.
Speaker 1 (09:19):
Now, which version would I have had there? It was
like maybe a harder orange kind of text or like
an orange to the fig. Well, but you're saying, what
variety there's not. Okay, you're saying dried and fresh.
Speaker 2 (09:30):
Fresh. Yeah, fresh is going to be soft.
Speaker 1 (09:32):
It's gonna be Mine was soft, and that was a
freshman I had.
Speaker 2 (09:35):
Okay, yeah, not to say that a it's just a
dried one is dried. It's it's a dried fruit that
you're going to notice the difference, but a fresh one,
like I said, there's this seasonality. Man, take advantage of that.
Because it's only been the last you know, probably I
would say ten years that we've really done an amazing
job of shipping those things to more places because they're
very perishable. But we got clamshells now that help protect
(09:57):
them and keep them ready for the consumer there. But
that is some of the best and finance of what
this valley grows.
Speaker 1 (10:03):
I was even thinking of slicing them thin and putting
them in an angel food cake kind of cup like
that with a little cool up on the top. Yep.
Speaker 2 (10:11):
And some people cook with them. You can. You can
give them just a little bit of a you know,
seer on both sides, and they're very very good that
way as well.
Speaker 1 (10:18):
So maybe a little honey jerusal Yep, that's not gonna
hurt cooking with Ryan Jacobson. We'll be back next.
Speaker 4 (10:26):
This is the Trevor Cherry Show on the Valley's Power Talk.
Speaker 1 (10:31):
Unk had on radio stations down there. Inspires work for
ing program for him down there, and he said that
Buck made all them more ties and to work, and
he and Buck didn't.
Speaker 2 (10:42):
It's awesome. No man, legend, legend, legend. Love that song
right there.
Speaker 1 (10:45):
Hey, my in studio cast here is CEO's presidoal Cutting
Farm Berrel Ryan Jacobson with Secretary Kennedy getting in. Now
we're learning about all the dies and all this. I'm
thinking pop tarts are going to change ice screen, thirty
two flavor are going to change those thirty two flavors.
All work't from nature. Think of everything that candy, think
of it all us snow cones that blue where you know,
(11:09):
all these dyes that you know, if they won't do
it in Europe in the UK, We're we're kind of behind,
aren't we here?
Speaker 2 (11:16):
Yeah, so well let me start with the basics. Did
you know a blueberry is still a blueberry here in
the Central Valley and a peach is still a peach.
I mean, I can't encourage folks enough to take advantage
of what we grow here straight from the ground of
the Central Valley, and if.
Speaker 1 (11:29):
I want to bloberry pop tart, it's gonna change. It's good.
Speaker 2 (11:32):
Yeah, it sounds like it's going to change there.
Speaker 1 (11:34):
And hopefully, well will that help blueberries because we can
flavor it with real blueberry now right.
Speaker 2 (11:39):
That would be my hope. And that's what I've always said,
is when you talk about what this area does, we're
the color and the taste of so much of the
nation's plate there, and so potentially we pay play a
bigger role in the nation's processed food. As far as
if there's a desire to go to more of the
natural products that might be available out.
Speaker 1 (11:57):
There, sure that would help us. Yeah. Now, speaking of dlight,
shrut and shroot farns from the office, know that he
had his beat farm and one of the natural flavors
I saw were beats, and I thought, Man, let me
wait till Ryan gets in here and find out if
that's something that would grow easy here. Does it take
a whole lot of water? Not bad, it's it's not
not bad at all. But yes, absolutely, we will grow here.
(12:20):
It's something that we've grown historically. It's something that predominantly
we maybe see a little bit more in the Midwest,
just because our ground is valuable for other crops and
beats are I don't want to say easy to grow,
but they are more tolerable to some of the weather
conditions that other places in the country have. But yeah,
definitely definitely can be grown here. And you know, that's
one one of the little secrets that a lot of
(12:40):
folks don't know is that so much food flavoring could
be naturally grown. For example, I mean ruby red wine
grapes that we grow here in the sala Quin Valley
is a natural dye. They use that to dye all
kinds of different products there, and it's something that we
grow a lots of here in the sala Kin Valley
and so yeah, this is not something not something new
(13:01):
to us there. And uh, definitely, I think there's that
renewed emphasis on trying to use as many natural products
or products that are coming from the agricultural side versus
what we've seen in the last maybe a couple of decades.
Has it It maybe might be too early in the game,
but has there been any talk of like natural die
coalition to anything like that, or I mean, now they
(13:22):
talking about it on the street, I mean in the fields.
Speaker 2 (13:25):
Well you kind of mentioned it earlier. So this is
not something that's revolutionary. A lot of other places the
world have already made that switch and went that direction. Uh,
and so the reformulations are probably just going to be
mimixed or copies of what's already been done, whether it's Canada,
the EU, or you name it. So it's not something
that I think is going to be overly dramatic. I mean,
(13:45):
I think it's you know, some of these products. You know,
I've heard some folks say, well, it's gonna take a
lot of years to do this. Well, some of the products,
I don't think it's going to take that long. And
so it's going to be interesting. And it seems to
be something tell me from wrong, Trevor, but it seems
he's something that the public has an interest in seeing
as well, and so it's gonna be uh, it's gonna
be interesting to see how far it goes. But right now,
there seems to be an interest in and there's a
potential that some of those some of those fillers or
(14:08):
colors are coming from here from the second.
Speaker 1 (14:09):
Now, you're not wrong, but you are wrong. You're not wrong,
but you are wrong. You're you're wrong. For me, I'm
already polluted. I've already had all the Hamburger helper, you
know all. I've been genetically modified. But like your three
young boys sitting right out there outside our studio window,
for that generation, right.
Speaker 2 (14:28):
That's what we need to do this for well, And
there is I mean, I think a lot of us question.
Have you seen the little comparisons they do of you know,
the foods of the eighties versus the foods of today
or I say eighties, the seventies and eighties and the
same product that they have today. And there are different
products that are in there versus what we were used to.
(14:48):
And I'm not I'm not a person to say here right,
wrong or indifferent, but there just seems to be a
renewed interest to simplify the ingredients and where possible, use
more natural you know, naturally grown types of ita.
Speaker 1 (15:00):
Indeed, and speaking of your young kids out there, this
is the second best night of the year for kids. Yes,
this is last day of school, eve.
Speaker 2 (15:12):
Yes it is. They get out tomorrow and as far
as I know, they're one of the later schools to
get out because I think a lot of folks were
out last week, but they are extraordinarily excited to prepare
for their summer vacation. Trevor, you probably know most of
the school work's all done. Tomorrow's just gonna go be
a playday. They do have guests, have to arrive on
time and everything else, but the teachers have some fun
things planned for them there. But they are very excited
(15:34):
to begin and kick off their summer break at about
one pm tomorrow afternoon.
Speaker 1 (15:38):
Yeah, it's the best day of school all year. Yes,
it is.
Speaker 2 (15:42):
They are Well, my kids would argue there's some field
trips they really look forward to, but this is right
up there with that, because they are ready. Your kids,
I mean you remember, right, I mean, they reached that
point where they're just like exhausted, they're just burnt out
and tired.
Speaker 1 (15:59):
Well, I said that it was indentured servitude. All the homework.
Speaker 2 (16:04):
I go.
Speaker 1 (16:05):
We call work adults that do that workaholics. You're somewhere
all day and you bring it home with you. You know
they're kids. Let it stop at three. Uh, That's what
I always said. That's when I director Ryan Nigel and
I we we did the same thing.
Speaker 2 (16:18):
We get.
Speaker 1 (16:18):
I know, it's trying to get my homework done in
school so I didn't have to take it home. I
think there's way too much homework done. Yeah, not at
president Unified with the scores, but in some school districts.
Speaker 2 (16:29):
Yeah, no, definitely that can be an issue, and at times,
you know, have experienced that. But we're fortunate our schools
have our schools that we're currently at, have recognized the
homework issue there because they do believe in the extracurricular
side of things as well, and so we haven't had
to overly deal with that at home. But there's times
you're like, well, I wish we'd have that. But overall,
like I said, I'm with you. I'm a huge believer
(16:51):
in you know, I really do believe in the power
of sports and what that does for future development and stuff.
So our boys are active in all kinds of sports,
they're active in the four h just things that are
you know, there's more to life and the world than
just school schools extraordinarily important. But making sure they're well
rounded and prepared for the future, and so we keep
them involved in that other.
Speaker 1 (17:10):
Starf thought're running for superintendent, what's that?
Speaker 3 (17:13):
Oh?
Speaker 2 (17:13):
Be I no, no, please, no, please no, But I
am I can tell you just I think there's a
there's you got to find this happy middle ground to
where there is the appropriate education and the you know,
the appropriate follow up and making sure parents are engaged
and know what's going on. But uh, you're so lucky, Trevor.
I don't know what you would do in today's environment
where you get text messages and apps and email send
(17:36):
all this other app notifications, emails and all these other
things that you get from the schools today with three
three boys there, it gets a little overwhelming at times.
So even for the parents right now, it's like nice,
get get a little six week vacation from all the notifications.
Speaker 1 (17:50):
Yeah, really, you get in and day to day.
Speaker 2 (17:53):
Oh we get you know, potentially there could be dozens
a day.
Speaker 1 (17:58):
That kind of communication.
Speaker 2 (17:59):
Yeah, no, there's yeah, we get a lot of communication.
Something we have to be careful because even my wife
and I try to you know, split it up appropriate
where possible, so that we make sure we're covering what
needs to be covered, sending to school what needs to
be sent to school, and making sure you know, some
of the some of the notifications are you know, appropriate
for your kids as far as what they're going to
be doing, others are maybe meant for other kids, and
(18:20):
so just trying to filter through and making sure that
we are staying on top of what needs to be
stayed on top of.
Speaker 1 (18:25):
Do you ever think it might be easier at eight
am to say, hey, make dad some oat mail, start
your math out there? Have you ever considered?
Speaker 2 (18:33):
We have not, And we are so fortunate. We love
the schools that we got our two kids in, or
two kids the two different schools that our three kids
are split between there. But no, it's a there's times,
you know, hey, could I am a believer that you know,
my kids can learn a lot of stuff just out
there on the farm. I mean, there's things to be learned.
But I have them out there on the weekends, I
(18:54):
have them out there at night, so they get that
experience there. But we're fortunate. We have two great schools
that we're a part of. And uh, they definitely are
benefits beneficiaries of that s.
Speaker 1 (19:04):
It's California child Labor lost. Be careful.
Speaker 2 (19:08):
Hey, I fortunately they're my kids, They're not anybody else's kids.
California is still my own kid.
Speaker 1 (19:14):
California, don't go popping off like that as a parent, Hey,
uh this ag is it agro or agra terrorism that
they've been they with those like fungus of the Chinese
that brought the you cheer about the University of Michigan.
Speaker 2 (19:27):
And specifically, No, I haven't heard anything new, but I'm very,
very involved or knowledgeable on agrat agri terrorism missions.
Speaker 1 (19:35):
Can we come back and talk about that? Yeah, absolut,
Johnny on the spot like that, for sure, he's ready
to roll. CEO the President County Farm Bureau Ryan Jenkinson
back with more.
Speaker 4 (19:44):
This is the Trevor Charry Show on the Valley's Power Talk.
Speaker 1 (19:49):
We'll talk about lighting the fire in a little bit here,
because uh, we know what that can do to California.
But we've had two events happen. They said a Chinese
national nab by the DOJ allegedly muggling in biological material.
This seemed to be the round worm. A few weeks ago,
they were two caught up in Detroit's airport trying to
(20:10):
bring in a fungus they classified as a potential agro
terrorism weapon. What is going on and are we ready
in your opinion?
Speaker 2 (20:20):
So what is going on? I mean, whether these two
or three events were specifically targeting US agriculture, or whether
it was just a bad attempt to do research whatever else,
that doesn't matter. There is a susceptibility there. Do you remember,
Trevor during the during COVID, the early parts there there
was that brushing scam where there was random seeds arriving
(20:42):
in the mill to people throughout the country, including I
know several of them here in the Fresno area. Even
that had me very scared, putting, you know, polks that
would get seeds put them in the ground, not.
Speaker 1 (20:51):
Knowing what director Ryan Nigel is. He's acting like he's
heard of that. I had not heard that.
Speaker 2 (20:56):
Oh my gosh, you okay, So it's called a brushing scam. Essentially,
what was happening is that you were getting these unsolicited
seeds in your mailbox. They made national news. It was
all over the place, I can't remember. It was twenty
twenty or twenty twenty one. And they would arrive in
packets and what happened they would it would register as
an order, like you ordered something, and so the company
(21:17):
then would like register like oh they were I'm so
happy I got this order. Da da duah, And they
would put that as a positive review and it was weird.
But look up, brushing scam is what the general term
was like. There was like a hair brush brushing yep, yep.
But there was thousands and thousands and thousands of packets
of seeds that were arriving to people throughout the country
(21:38):
and these were like they do them. Nope, they did not.
They opened up the package and there was random seeds
in there. They were Yeah, they literally, Trevor, that was it.
They weren't contained in a package in most cases, or
maybe a nope marked plastic package or whatever else. The
government scientists, yeah, so they looked into it heavily because
(21:58):
there was a grave concern over this, that being a
biological type of situation, just in the simple fact that
you know, homeowners, what are you gonna do? You're gonna
get I got seeds, might as well throw them in
the ground and see what it grows. Well, what's it
gonna grow? Is it something that could potentially be problematic
from you know, our local agriculture industry, and what's it
gonna spread? So there was a lot of concern, a
(22:18):
lot of national news just telling people to either where
to send them or discard of them appropriately but not
to plant them. But it ended up being a brushing scam.
But it did show sensitivities there. But what what what.
Speaker 1 (22:29):
Was it Lesser Hulk get to the end of date line?
What what did they scientists say we were sent? Did
they not know?
Speaker 2 (22:35):
They were random seeds? They were just there? There was
did not seem to be any intentional like biological ingredients
that were contained on or within the seeds. They were
simply seeds because they had to mail something they couldn't
mail just error, so they mailed seeds for part of
this brushing scam. The brushing scam essentially was allowing them.
Speaker 1 (22:56):
You're saying the Chinese or any foreign enemy could send
in and those are something of that nature.
Speaker 2 (23:02):
That's absolutely what I'm saying. So I am We're so
thankful that we do have partners in the California Department
Food and Agriculture, the United States Department of Agriculture, and
a local AC commissioner that you know, they're at these
types of venues where stuff is being shipped in and
they have dogs, among other things, that sniff for plant
material because the bringing in a plant material may contained
(23:23):
pests that are very problematic for us here in this
sad can value. So you know this, Trevor, I say
this all the time. We're one of five Mediterranean environments
throughout the world where the only one found in North America.
That becomes very you know, it allows us to do
some very special things for agriculture, but it also allows
all these pests to like really thrive here because of
what our weather is, and so we have to do
(23:45):
a lot on pest prevention and exclusion. But when we
do get a pest, we got to go after them
and make sure that doesn't rapidly expand. And so that's
why we try to prevent pest by making sure number one,
education folks know not to bring plant material or food
in from other countries. But secondarily making sure that uh,
you know that if there is stuff that is potentially
(24:06):
trying to be smuggled or brought in, that we are
doing what we can to stop it and not allow
it to be delivered.
Speaker 1 (24:11):
So is that supposedly why when you're down there in
needles coming in.
Speaker 2 (24:15):
From absolutely yep, that is at you, but they don't
stop you.
Speaker 1 (24:22):
They just go ahead, wave you right on thrill. It's
definitely correct.
Speaker 2 (24:26):
Yeah, I know they're uh, they're looking for you know,
potentially bigger shipments and some other things there. But those
are those agricultural inspection stations are here to help protect
our egg industry there, and they have ways of monitoring
and trying to figure out who this is. Not to
stop you if you bought some if you bought an
apple in Las Vegas and you're driving across the border
back and you haven't finished your apple, they're probably not
(24:49):
going to confiscate your apple, but they're looking for.
Speaker 1 (24:53):
If I look produce hauling kind of thing.
Speaker 2 (24:56):
Yes, absolutely, they're gonna they're gonna have a lot more
concern there right. Well, that explains that, yeah, but we
uh we uh, it's a great sensitivity that I It
does keep me concerned because I mean this is you know,
we you know, the biological side of what goes on
in the world. Now, could you know, be a be
a threat there, and so we're always vigilant making sure
(25:17):
we can do what we can do to prevent and
where we can't, you know, we're we're making sure we
are trying to get prepared in there as much as possible.
Speaker 1 (25:23):
That's why those German shepherds are in your front office.
I know you're up to something there.
Speaker 2 (25:28):
Gotta sniff everything coming in.
Speaker 1 (25:30):
Hey, how much of Fresnoe County is mountain with trees
that could be on wildfire? Oh?
Speaker 2 (25:36):
Lots, lots? Uh so uh First and foremost, I remind
folks all the time that theoretically, if we were to,
you know, have timber, that it could be one of
our top agricultural products in the in the in the
county here, but a significant portion of our county up
in the sierras here is obviously mountainous slash timber that
used to be utilized for human purposes. Today it burns
(25:59):
up and way too many cases.
Speaker 1 (26:01):
Well, here I come to save the day with some
audio from Interior Secretary Doug Bergham right from the White
House talking about exactly what Ryan Jacobson was just saying here,
Resident Trump, When.
Speaker 3 (26:15):
We get back into the timber business, which upped up
thirty years ago, we were one of the great timber
producers in the world. Communities thrived in these rural communities.
We had lumber mills, we had we had manufacturing, we
had we had furniture makers in this country. All of
that went away when we stopped harvesting our own timber.
Speaker 1 (26:33):
I think what that would do for high school grads
right here in the valley that aren't going to go
to USC or junior college and wanted to go make
some money and use their muscles while they're young.
Speaker 2 (26:44):
No, I am a massive proponent of utilizing the resources
we have available up here in the Sierra. And I'm
sick and tired of watching this ground burn and burn
so hot that the chemical makeup of the ground is changing.
This is this is a renewable, you know, product that
we are able to grow. And the thing, Trevor, that
(27:05):
I think is so extraordinary important, and I'm sure most
of your listeners know this, is that we're not talking
about like strip and take everything down and leaving bare
mountain sides the where was nothing. They're very extraordinarily selective
in how they harvest trees, making sure that we have
a combination of all different age structures, a combination of
different varieties of trees, and just making sure that there
(27:28):
is a healthy ecosystem that's left after, you know, after
they go in and harvest selectively there. But it's a
the timber industry in California could be such a resilient
and incredible asset to us here in America if it
was just broad online. But unfortunately, just because of the
combination of political hurdles and judicial hurdles, man, it just
(27:49):
nothing gets done. I mean here, I got to give
you this example. I learned this when I was up
in the mountains here working on one of my shows
a few more than a few years ago. But you know,
for example, when a wildfire comes through I don't know
if you've seen it, where the timber is all standing,
all this brushes all burned away, all the limbs are
burned away, but the tree still standing, the stump is
there that's still salvageible. Would in most cases, and you know,
(28:12):
it's salvageible for up to a year after the fire,
but the environmental paperwork takes approximately fifteen months to get done.
Speaker 1 (28:20):
That's California.
Speaker 2 (28:21):
Yeah, And so I get it's just hair pulling in
the sense that I do know that there are species
that benefit after a fire goes to I understand that.
But it doesn't mean we have to leave every single
tree there. It doesn't mean that we can't go in
there selectively, get some of the timber out and get
in there. And most importantly, make some income off of
that property so that we're able to go in and
utilize that income to then plant new trees to come in.
Speaker 1 (28:43):
Aren't we the human species? Yeah? Yeah, maybe share some
with all the species.
Speaker 2 (28:47):
I just well, my biggest thing is is I want
it to be a win win. When we burn it
down the zero scape where there is nothing left and
it's literally just looks like the moon up there, that's
not good for species, that's not good for humans, that's
not good for our error, our environment. There has to
be a win win, and you talk about one of
the biggest win wins there could be. I mean, I
(29:07):
am so supportive of you know, selective timber harvesting the
jobs that it would create through biomass energy production combined
with the utilizer of the timber for these different things
that you heard on the Secretary talking about there. This
could be something. And Trevor, like you and so many
folks out there, I'm sick and tired of August being
(29:28):
black and brown skies because our state's on fire.
Speaker 1 (29:33):
You're right in tune with the Interior Secretary.
Speaker 3 (29:36):
Seven hundred million acres of service a service area, and
much of that is in forest land that is a
tremendous resource. It's part of America's balance sheet. When we
let it burn, then we actually have to spend money
coming through FEMA and other places. So we spend tax
payer dollars cleaning up a mess that could have been prevented.
Speaker 1 (29:54):
Yeah, and when he talked about how much we import here,
my jaw dropped.
Speaker 3 (29:57):
And today we import about as much timber as we
used to harvest ourselves. If we can get back in
the timber business, that could help on the balance of
trade and reduce imports for foreign countries and have America jobs.
Speaker 1 (30:11):
Ryan Jacobson, if I'm picking up what you're throwing down,
you say, we cut them down, We plant and we thin.
Speaker 2 (30:17):
Yes, the biggest thing is the thinning part. So this
is so different than what most people think. You go
up in the sierras here in so many places, obviously
probably before the fire came through, but you know, you
know where you see just like the wall of trees
and you can't see anything through there. That's not a
healthy forest. Like in many parts of our forest, we
have four to five times the number of board feet
(30:39):
then what a healthy forest would require. And all that
does is it's a lightning stick. I mean, we're just
allowing this fire to go through there because we have
too many trees, particularly younger and scrub brush that just
blows up into a fire and cause massive issues there.
And this is again so many of your listeners out
there know this issue or know that. You know, it's
not as simplistic as like we're not going out there
(31:00):
and just removing every single tree out there. We're gonna
keep a forest that is not gonna it's gonna be
more resilient than burning. It's gonna be better for species.
It crushes my heart because, I mean, our deer population
up in the Sierras has pump plummeted because of not
having enough sunlight hit the ground that grows the grasses
that they rely upon. You know, we've heard of species
(31:21):
that are just on the brink of, you know, being
threatened there because so much of their habitat's been burned
up there. It is just so you know, what we
saw up during the Creek Fire, for example, it's not
going to repair in my lifetime. And that is so
sad because it was preventable, or at least the mass
devastation that we saw was preventable.
Speaker 1 (31:39):
The environmentalists want to protect, and what they're wanting to protect,
they're allowing their environment to just be decimated. Yes, yeah, yeah,
that makes sense.
Speaker 2 (31:46):
And I want people to understand, like this is this
is not the timber that took place back you know,
the eighteen hundreds or the early nineteen hundreds. What they
do today with machinery, there's so much more sensitive to
the ground and they're able to move in and not
necessarily hurt areas whatsoever. And it's better for our future.
I mean, we're gonna have young trees and old trees
(32:08):
mixed in with the different you know, whether it's pine
and cedars and everything else mixed in together. You're able
to better, you know, have that. I mean you've heard
this right, Trevor. I mean, the natives knew how to
take care of this land. They would start some of
these fires purposely and burn the underbrush every three to
five years. It was not uncommon for the Sierras above
us here in most areas to burn every three to
(32:29):
five years, but it was very low, slow moving fires
versus the catastrophic fires that we're seeing now.
Speaker 1 (32:35):
You know, back in Tennessee, one of my visits, my
dad and I in Tennessee. You can burn leaves and
there are a lot of wet leaves, and I could
not believe how even the wet leaves just went up
so fast just that heat. I had to back up
from the burn, and I thought about the California dryness
and the triple quadruple intensity that it has. It's just
(32:57):
our floor. And well, look at the.
Speaker 2 (32:58):
Fire natos that are created during these hot events or
these hot fire events. I mean you're talking about like
they're creating their own weather patterns. They're so hot with
so much smoke and so much just damage there. And
I just it breaks my heart because this is when
you talk about just the insanity of what goes on,
whether it's federal and state, it's just this there is
a win win, Like you've got to get rid of
(33:19):
the extremes and know that in the middle there there
can be something that's successfully done for habitats, for the environment,
for our future.
Speaker 1 (33:27):
The jobs created just clearing out the floor. Think of
those kinds of jobs, Well, yeah.
Speaker 2 (33:32):
That's it's it's removing trees and mastication. It's it's such
an important part of what we need to do up
there in this years.
Speaker 1 (33:37):
He's the CEO the Fresne County Farm Bureau, Ryan Jacobson.
He's also a dad. I'm going to let him get
out and get home for that exciting night that the
kids have the last day of school. Eve, Ryan, thank
you for your time me. If people have questions for you,
want to reach out best way?
Speaker 2 (33:52):
Yeah, all of our information, man, I love our love
our website FCFB dot org. It's President County Farm Bureau
dot organ. It's a great source that has great you know,
has information perminent to the egg industry and our contact information.
Speaker 1 (34:04):
Somebodys want me to ask you to say that's slower
f c f B Frank, Charlie Frankbob dot org. Thank you,
s I R see you man. Thanks appreciate it always fun.
Speaker 4 (34:17):
This is the Trevor carry Show on the Valley's Power Talk.
Speaker 1 (34:21):
If you're in San Jose, especially the foothills east of
San Jose over there in Sarah Santa Clara County, you
will might want to keep your eyes open. There's been
a five foot lizard five five feet guys, that's Jurassic Park.
It's eating bird eggs and small animals. It's an Argentine
(34:44):
black and white t gou te g u, predatory species
from South America. They legal to own in California. They're
prohibited in Florida and Georgia. But there's one out in
the foothills east of San Jose that has been reported
by by hikers. County Department said it's there. He imagine
(35:06):
turning around the corner and seeing a five foot lizard.
That's wow, that's id it. I thought that was like
in museums and stuff. I had no idea. They were, well,
we got a six foot four, six foot three, six
foot three lizard and Sacramento, don't we Yeah.
Speaker 4 (35:27):
He's been spotted the Assistant Trevor Kerry show in London.
Valley's Power Dog
Locome in. Sir, good to see you again.
Speaker 2 (00:01):
Fantastic to see you. Thanks for having me in.
Speaker 1 (00:04):
Now if I took you to let's say, eighth grade
career day high classes? Is my buddy Ryan, he says, HEEO,
the President County Farm Bureau. What do you do? What
does that job do?
Speaker 2 (00:16):
What does my job do? Well, that's a fantastic question.
I'm gonna very make it very simplistic. I am an
advocate for California farmers and ranchers and the real communities,
and I am very proud to represent what I think
are some of the most efficient and effective farmers to
be found throughout the world right here in the Silicon Valley.
Speaker 1 (00:33):
So you're a food lobbyist.
Speaker 2 (00:37):
I'm a food advocate. Yeah, I'm not a lobbyist, nor
am I registered.
Speaker 1 (00:42):
But no, I just I work on policizing lobby in
that sense, right, Yeah, yeah, yes, yes, I'm there to
make sure that you get a paycheck to fight for
people or for a cause, and that's food.
Speaker 2 (00:54):
Yes, yeah, I'd love it. No, absolutely, I'm I'm I'm
not ashamed about that, and that that paycheck helps to
pay for me to farm on the side deck on
the weekends.
Speaker 1 (01:03):
There.
Speaker 2 (01:03):
But yeah, definitely. I love what I do and really
get to represent and work with some really amazing people
that we have here in the Silicon Valley.
Speaker 1 (01:10):
Well, I'm calling this our early summer water update. I
just played that was a Bay Area station talking about
the reservoirs at ninety two percent. I get that's good, right.
Speaker 2 (01:22):
That's good. That doesn't give the full picture of what's
going on. There's there's more more information that needs to
be looked at. It's just kind of what snowpacks left,
what's coming off? Where did we enter the year, where
does it look like? And so let's start with the basics.
There's a combination of things that we have here. We
have on the you know, on the federal side, our
west side of the valley here that receives federal water
(01:43):
from Northern California. Actually, Northern California was pretty good this year.
It was an out or above average, looked fantastic. Not
representative in the water allocation those folks received on the
west side. You might have heard just a week ago.
Over a week ago they received a little updated five
percent of fifty five percent water when it's above or
at one hundred percent up in northern California. We think
it would be about one hundred percent down here, but
(02:05):
that's not the case, and we can talk about that more.
But here on our local water sheds, we did not
get as much rain as Sacramento North more more realistically
in the seventy eight seventy to eighty percent tile, which
is still okay considering that we've had to, you know,
following two wet years. But overall, like I said, it's
not as good of a water supply as we've seen
the last two years. But we aren't okay shape because
(02:26):
we were able to carry water over in our reservoirs
to a year like this year that's a little bit
drier and put us in a good perspective for the year.
Speaker 1 (02:33):
I couldn't remember what I had for dinner last night,
and it took me a moment, so you got to
refresh me. Do we have a lot of rain? February March?
It came late, right.
Speaker 2 (02:43):
You were absolutely right. January was the I believe it
was the fourth or fifth driest January on record here
in our local Kings River watershed, So very dry. January.
February was decent. March we had so okay, I I
think we were a little bit dryer on April. I
gotta go back and look at that there, But overall
it was not Yeah, it wasn't a banner year by
any means, but it wasn't a historical dry year either.
(03:05):
This is not as bad as we saw going back
to twenty twenty twenty twenty two. But yeah, things are
things are humming along. We're right now in the midst
of our next u I mean the myst we are
at harvest season for some of our crops right now,
and things are humming along, and you're gonna get some
of that fresh produce in your stores right now.
Speaker 1 (03:22):
Now. I know corn. I always know when it's the
season because Fresno State.
Speaker 2 (03:26):
Advertised very heavily. In fact, I saw the social media
posts of Victory E Bulldog over there eating some of
that corn and playing with it. So it's that you
talk about probably one of the most famous products nationwide
that we grow here in that Fresle State. Corn gets
a lot of attention.
Speaker 1 (03:40):
It does, and I see it also drop in the
produce section at the store price, so I saw, I
know it's flourishing, and isn't it just the best My
neighbor got a brand new smoker, so he gave me
his eight year old smoker, Big Iron Big. It is
an expensive sucker. I think it's heavy. And he taught
me how to smoke. So I've been doing it. And
I put some ears of corn still in the husk
(04:01):
for a couple hours, and it was my first try
at it, and I nailed it on the first try.
It was perfect.
Speaker 2 (04:07):
What's the temperature that you do?
Speaker 1 (04:09):
Fifty?
Speaker 2 (04:10):
Okay? Yeah?
Speaker 1 (04:11):
I was doing some ribs, yeah, but I set them
out on the side of it, you know, back away
for a few hours.
Speaker 2 (04:17):
Yep.
Speaker 1 (04:17):
And I did two ears, and I wish I'd done
ten because I could have eaten eight more of those.
That's isn't it so hard to stop eating corn on
the copah?
Speaker 3 (04:25):
Oh?
Speaker 2 (04:25):
Absolutely, absolutely no. It's It's one of those fantastic valley
treats that we have here.
Speaker 1 (04:29):
And I mean, how do you how do you butter yours?
Watch your proper everybody's got a different way to butter. There.
I take a stick of butter and I just I
smear it on the corner on the and slowly turned
the corner on the cop just like letting that butter kiss.
Speaker 2 (04:42):
It and if you do it just right, it actually
goes to the culture. Yeah, so you do yours, Yeah,
I mean yes, I mean obviously it depends on the circumstances.
There's times you get the little the little patties that
you're able to put over the top.
Speaker 1 (04:54):
I am h I do that at home at somebody's house.
I wouldn't go grab me a full stick of butter here,
let me do that up. But yeah, oh you get
the little ones that are wrapped in foil. You know that,
you Yeah, if you're out out and about.
Speaker 2 (05:06):
But with all that said, yeah, no this anyway that
there's something about our soils that just make it that
much more flavorful. Our soils in the sunlight just make
it that much more flavorable than what you're getting from
other places. And so yeah, very special there. But uh,
I'm a and I'm a fruit attic. I mean, I
really love everything from our blueberries, the strawberries to you
got peaches, plums, nectarines. All that stuff's coming off right now.
(05:29):
So we are so extraordinarily spoiled this time of year.
Speaker 1 (05:32):
All right, that's good. Now there's nothing weather wise, because
we don't get any rain. It's pretty consistent for the
next few months out here. Yeah, as well as we
get all this bountiful in right now, At what point
is the next round? Is that early fall? What comes
out then? Looking ahead and the.
Speaker 2 (05:51):
Keep talking about as far as crop's coming off, Yeah, oh,
crops coming off. That's so right now we're in the
we got we had cherries already come off here locally
in the you know, Greater Fresno's central part of the
Sanwikin Valley. Here it's still blueberries coming off. We've got
strawberries coming off, and the peaches, plums, nectaries I mentioned.
But we're gonna go move into table grapes. We've kind
of moved into the southern part of California, but here
(06:12):
in the central valley we're moving in the table grapes
right now. Combined with of course, we got fresh figs
coming right around the corner here to you name it.
As we progress over the course of the summer into
the latter part of July, that's when your almonds are
coming off and moving into pistachios and walnuts and those
nuts that are so extraordinarily important to what we do
(06:33):
here in the valley. And so yeah, there's a little
bit of everything. If you can pretty much imagine it.
It's coming off at this point because of what we
do here. I failed dimensioned raisins. We do a lot
of raisins here. Those come off. Typically we start seeing
those into August and into the September October.
Speaker 1 (06:49):
There when do the corn nuts fall off the trees.
Speaker 2 (06:51):
The corn nuts are coming off in the latter part
of the summer. The cor nuts, you know, we do grow.
We've talked about this.
Speaker 1 (06:56):
Right, yeah, twy I brought it up here.
Speaker 2 (06:58):
We grow them here, So latter part of summer. Those
it's a little different than fresh corn where you're picking
the green that those core nuts are actually are whatever
the proprietary variety is that's being grown out there in
the field. They will dry partially out in the field
and then be harvested and taken in for processing.
Speaker 1 (07:15):
You mentioned figs. That's something I would have never grabbed
at the store. If somebody is at somebody's house they
said we have this, this and this and figs, I
probably wouldn't have grabbed the figs. But here at works,
somebody I don't know, maybe in the sales department, you know,
O Casially they'll leave food in there and they were
like free here and it had and there were these
little package plastic packages of figs, and I grabbed a
(07:37):
couple and I thought, let me try these when I
was at home, and I started one, and boy, I
got into that next package and I wish I had
eight more.
Speaker 2 (07:45):
I there is It's hard to explain to somebody that's
not had a fresh fig the magicalness.
Speaker 1 (07:52):
To the way there's I don't think so it's coming
for me that was in a package. I need to
get them now that they're coming out. You're saying I
need to go get fresh figs. Yeah, because there's andy.
I know this sounds stupid, But do they come like
they would in that package?
Speaker 2 (08:04):
Yes, yeah, you give them the store in the package.
They're individually, so not a surprise to you. Probably. They're
very perishable. They bruise very easily, they ripen bruise. Yeah, no,
exactly exactly. So they do you do know that they're
like really weird right in the sense that they're you're basically.
Speaker 1 (08:20):
Eating don't run it for me.
Speaker 2 (08:21):
It's an inverted flower, so what you're eating from the
fig is an inverted flower. So it's a very non
traditional type of fruit that we're eating there, you know
that they're they're actually pollinated by an individual wasp that's
specific to that variety. Very very trippy when it comes
to that's not too gross. No, no, no, no, it's not gross.
It's just I think it's so interesting because you know,
(08:43):
you you trace the fig obviously back you know, thousands
of years to humans.
Speaker 1 (08:49):
The apostles sat around, yeah, bigs, yep, absolutely, Saddam Hussein
sat around and eight pigs.
Speaker 2 (08:54):
And so for those people, I mean, there's a lot
of folks that are out there that probably haven't had
a fresh one. They've had obviously the dried ones, which
I love dried, but there are some people that just
don't like the texture. Please don't judge a fresh fig
off of a dry fig, because I think they're both wonderful,
But specifically the fresh fig, there's just something magical about
that crunch, the texture, the flavor. It is some of
(09:14):
the most you know, romanticized type of food that we
have here in the sum Okay.
Speaker 1 (09:19):
Now, which version would I have had there? It was
like maybe a harder orange kind of text or like
an orange to the fig. Well, but you're saying, what
variety there's not. Okay, you're saying dried and fresh.
Speaker 2 (09:30):
Fresh. Yeah, fresh is going to be soft.
Speaker 1 (09:32):
It's gonna be Mine was soft, and that was a
freshman I had.
Speaker 2 (09:35):
Okay, yeah, not to say that a it's just a
dried one is dried. It's it's a dried fruit that
you're going to notice the difference, but a fresh one,
like I said, there's this seasonality. Man, take advantage of that.
Because it's only been the last you know, probably I
would say ten years that we've really done an amazing
job of shipping those things to more places because they're
very perishable. But we got clamshells now that help protect
(09:57):
them and keep them ready for the consumer there. But
that is some of the best and finance of what
this valley grows.
Speaker 1 (10:03):
I was even thinking of slicing them thin and putting
them in an angel food cake kind of cup like
that with a little cool up on the top. Yep.
Speaker 2 (10:11):
And some people cook with them. You can. You can
give them just a little bit of a you know,
seer on both sides, and they're very very good that
way as well.
Speaker 1 (10:18):
So maybe a little honey jerusal Yep, that's not gonna
hurt cooking with Ryan Jacobson. We'll be back next.
Speaker 4 (10:26):
This is the Trevor Cherry Show on the Valley's Power Talk.
Speaker 1 (10:31):
Unk had on radio stations down there. Inspires work for
ing program for him down there, and he said that
Buck made all them more ties and to work, and
he and Buck didn't.
Speaker 2 (10:42):
It's awesome. No man, legend, legend, legend. Love that song
right there.
Speaker 1 (10:45):
Hey, my in studio cast here is CEO's presidoal Cutting
Farm Berrel Ryan Jacobson with Secretary Kennedy getting in. Now
we're learning about all the dies and all this. I'm
thinking pop tarts are going to change ice screen, thirty
two flavor are going to change those thirty two flavors.
All work't from nature. Think of everything that candy, think
of it all us snow cones that blue where you know,
(11:09):
all these dyes that you know, if they won't do
it in Europe in the UK, We're we're kind of behind,
aren't we here?
Speaker 2 (11:16):
Yeah, so well let me start with the basics. Did
you know a blueberry is still a blueberry here in
the Central Valley and a peach is still a peach.
I mean, I can't encourage folks enough to take advantage
of what we grow here straight from the ground of
the Central Valley, and if.
Speaker 1 (11:29):
I want to bloberry pop tart, it's gonna change. It's good.
Speaker 2 (11:32):
Yeah, it sounds like it's going to change there.
Speaker 1 (11:34):
And hopefully, well will that help blueberries because we can
flavor it with real blueberry now right.
Speaker 2 (11:39):
That would be my hope. And that's what I've always said,
is when you talk about what this area does, we're
the color and the taste of so much of the
nation's plate there, and so potentially we pay play a
bigger role in the nation's processed food. As far as
if there's a desire to go to more of the
natural products that might be available out.
Speaker 1 (11:57):
There, sure that would help us. Yeah. Now, speaking of dlight,
shrut and shroot farns from the office, know that he
had his beat farm and one of the natural flavors
I saw were beats, and I thought, Man, let me
wait till Ryan gets in here and find out if
that's something that would grow easy here. Does it take
a whole lot of water? Not bad, it's it's not
not bad at all. But yes, absolutely, we will grow here.
(12:20):
It's something that we've grown historically. It's something that predominantly
we maybe see a little bit more in the Midwest,
just because our ground is valuable for other crops and
beats are I don't want to say easy to grow,
but they are more tolerable to some of the weather
conditions that other places in the country have. But yeah,
definitely definitely can be grown here. And you know, that's
one one of the little secrets that a lot of
(12:40):
folks don't know is that so much food flavoring could
be naturally grown. For example, I mean ruby red wine
grapes that we grow here in the sala Quin Valley
is a natural dye. They use that to dye all
kinds of different products there, and it's something that we
grow a lots of here in the sala Kin Valley
and so yeah, this is not something not something new
(13:01):
to us there. And uh, definitely, I think there's that
renewed emphasis on trying to use as many natural products
or products that are coming from the agricultural side versus
what we've seen in the last maybe a couple of decades.
Has it It maybe might be too early in the game,
but has there been any talk of like natural die
coalition to anything like that, or I mean, now they
(13:22):
talking about it on the street, I mean in the fields.
Speaker 2 (13:25):
Well you kind of mentioned it earlier. So this is
not something that's revolutionary. A lot of other places the
world have already made that switch and went that direction. Uh,
and so the reformulations are probably just going to be
mimixed or copies of what's already been done, whether it's Canada,
the EU, or you name it. So it's not something
that I think is going to be overly dramatic. I mean,
(13:45):
I think it's you know, some of these products. You know,
I've heard some folks say, well, it's gonna take a
lot of years to do this. Well, some of the products,
I don't think it's going to take that long. And
so it's going to be interesting. And it seems to
be something tell me from wrong, Trevor, but it seems
he's something that the public has an interest in seeing
as well, and so it's gonna be uh, it's gonna
be interesting to see how far it goes. But right now,
there seems to be an interest in and there's a
potential that some of those some of those fillers or
(14:08):
colors are coming from here from the second.
Speaker 1 (14:09):
Now, you're not wrong, but you are wrong. You're not wrong,
but you are wrong. You're you're wrong. For me, I'm
already polluted. I've already had all the Hamburger helper, you
know all. I've been genetically modified. But like your three
young boys sitting right out there outside our studio window,
for that generation, right.
Speaker 2 (14:28):
That's what we need to do this for well, And
there is I mean, I think a lot of us question.
Have you seen the little comparisons they do of you know,
the foods of the eighties versus the foods of today
or I say eighties, the seventies and eighties and the
same product that they have today. And there are different
products that are in there versus what we were used to.
(14:48):
And I'm not I'm not a person to say here right,
wrong or indifferent, but there just seems to be a
renewed interest to simplify the ingredients and where possible, use
more natural you know, naturally grown types of ita.
Speaker 1 (15:00):
Indeed, and speaking of your young kids out there, this
is the second best night of the year for kids. Yes,
this is last day of school, eve.
Speaker 2 (15:12):
Yes it is. They get out tomorrow and as far
as I know, they're one of the later schools to
get out because I think a lot of folks were
out last week, but they are extraordinarily excited to prepare
for their summer vacation. Trevor, you probably know most of
the school work's all done. Tomorrow's just gonna go be
a playday. They do have guests, have to arrive on
time and everything else, but the teachers have some fun
things planned for them there. But they are very excited
(15:34):
to begin and kick off their summer break at about
one pm tomorrow afternoon.
Speaker 1 (15:38):
Yeah, it's the best day of school all year. Yes,
it is.
Speaker 2 (15:42):
They are Well, my kids would argue there's some field
trips they really look forward to, but this is right
up there with that, because they are ready. Your kids,
I mean you remember, right, I mean, they reached that
point where they're just like exhausted, they're just burnt out
and tired.
Speaker 1 (15:59):
Well, I said that it was indentured servitude. All the homework.
Speaker 2 (16:04):
I go.
Speaker 1 (16:05):
We call work adults that do that workaholics. You're somewhere
all day and you bring it home with you. You know
they're kids. Let it stop at three. Uh, That's what
I always said. That's when I director Ryan Nigel and
I we we did the same thing.
Speaker 2 (16:18):
We get.
Speaker 1 (16:18):
I know, it's trying to get my homework done in
school so I didn't have to take it home. I
think there's way too much homework done. Yeah, not at
president Unified with the scores, but in some school districts.
Speaker 2 (16:29):
Yeah, no, definitely that can be an issue, and at times,
you know, have experienced that. But we're fortunate our schools
have our schools that we're currently at, have recognized the
homework issue there because they do believe in the extracurricular
side of things as well, and so we haven't had
to overly deal with that at home. But there's times
you're like, well, I wish we'd have that. But overall,
like I said, I'm with you. I'm a huge believer
(16:51):
in you know, I really do believe in the power
of sports and what that does for future development and stuff.
So our boys are active in all kinds of sports,
they're active in the four h just things that are
you know, there's more to life and the world than
just school schools extraordinarily important. But making sure they're well
rounded and prepared for the future, and so we keep
them involved in that other.
Speaker 1 (17:10):
Starf thought're running for superintendent, what's that?
Speaker 3 (17:13):
Oh?
Speaker 2 (17:13):
Be I no, no, please, no, please no, But I
am I can tell you just I think there's a
there's you got to find this happy middle ground to
where there is the appropriate education and the you know,
the appropriate follow up and making sure parents are engaged
and know what's going on. But uh, you're so lucky, Trevor.
I don't know what you would do in today's environment
where you get text messages and apps and email send
(17:36):
all this other app notifications, emails and all these other
things that you get from the schools today with three
three boys there, it gets a little overwhelming at times.
So even for the parents right now, it's like nice,
get get a little six week vacation from all the notifications.
Speaker 1 (17:50):
Yeah, really, you get in and day to day.
Speaker 2 (17:53):
Oh we get you know, potentially there could be dozens
a day.
Speaker 1 (17:58):
That kind of communication.
Speaker 2 (17:59):
Yeah, no, there's yeah, we get a lot of communication.
Something we have to be careful because even my wife
and I try to you know, split it up appropriate
where possible, so that we make sure we're covering what
needs to be covered, sending to school what needs to
be sent to school, and making sure you know, some
of the some of the notifications are you know, appropriate
for your kids as far as what they're going to
be doing, others are maybe meant for other kids, and
(18:20):
so just trying to filter through and making sure that
we are staying on top of what needs to be
stayed on top of.
Speaker 1 (18:25):
Do you ever think it might be easier at eight
am to say, hey, make dad some oat mail, start
your math out there? Have you ever considered?
Speaker 2 (18:33):
We have not, And we are so fortunate. We love
the schools that we got our two kids in, or
two kids the two different schools that our three kids
are split between there. But no, it's a there's times,
you know, hey, could I am a believer that you know,
my kids can learn a lot of stuff just out
there on the farm. I mean, there's things to be learned.
But I have them out there on the weekends, I
(18:54):
have them out there at night, so they get that
experience there. But we're fortunate. We have two great schools
that we're a part of. And uh, they definitely are
benefits beneficiaries of that s.
Speaker 1 (19:04):
It's California child Labor lost. Be careful.
Speaker 2 (19:08):
Hey, I fortunately they're my kids, They're not anybody else's kids.
California is still my own kid.
Speaker 1 (19:14):
California, don't go popping off like that as a parent, Hey,
uh this ag is it agro or agra terrorism that
they've been they with those like fungus of the Chinese
that brought the you cheer about the University of Michigan.
Speaker 2 (19:27):
And specifically, No, I haven't heard anything new, but I'm very,
very involved or knowledgeable on agrat agri terrorism missions.
Speaker 1 (19:35):
Can we come back and talk about that? Yeah, absolut,
Johnny on the spot like that, for sure, he's ready
to roll. CEO the President County Farm Bureau Ryan Jenkinson
back with more.
Speaker 4 (19:44):
This is the Trevor Charry Show on the Valley's Power Talk.
Speaker 1 (19:49):
We'll talk about lighting the fire in a little bit here,
because uh, we know what that can do to California.
But we've had two events happen. They said a Chinese
national nab by the DOJ allegedly muggling in biological material.
This seemed to be the round worm. A few weeks ago,
they were two caught up in Detroit's airport trying to
(20:10):
bring in a fungus they classified as a potential agro
terrorism weapon. What is going on and are we ready
in your opinion?
Speaker 2 (20:20):
So what is going on? I mean, whether these two
or three events were specifically targeting US agriculture, or whether
it was just a bad attempt to do research whatever else,
that doesn't matter. There is a susceptibility there. Do you remember,
Trevor during the during COVID, the early parts there there
was that brushing scam where there was random seeds arriving
(20:42):
in the mill to people throughout the country, including I
know several of them here in the Fresno area. Even
that had me very scared, putting, you know, polks that
would get seeds put them in the ground, not.
Speaker 1 (20:51):
Knowing what director Ryan Nigel is. He's acting like he's
heard of that. I had not heard that.
Speaker 2 (20:56):
Oh my gosh, you okay, So it's called a brushing scam. Essentially,
what was happening is that you were getting these unsolicited
seeds in your mailbox. They made national news. It was
all over the place, I can't remember. It was twenty
twenty or twenty twenty one. And they would arrive in
packets and what happened they would it would register as
an order, like you ordered something, and so the company
(21:17):
then would like register like oh they were I'm so
happy I got this order. Da da duah, And they
would put that as a positive review and it was weird.
But look up, brushing scam is what the general term
was like. There was like a hair brush brushing yep, yep.
But there was thousands and thousands and thousands of packets
of seeds that were arriving to people throughout the country
(21:38):
and these were like they do them. Nope, they did not.
They opened up the package and there was random seeds
in there. They were Yeah, they literally, Trevor, that was it.
They weren't contained in a package in most cases, or
maybe a nope marked plastic package or whatever else. The
government scientists, yeah, so they looked into it heavily because
(21:58):
there was a grave concern over this, that being a
biological type of situation, just in the simple fact that
you know, homeowners, what are you gonna do? You're gonna
get I got seeds, might as well throw them in
the ground and see what it grows. Well, what's it
gonna grow? Is it something that could potentially be problematic
from you know, our local agriculture industry, and what's it
gonna spread? So there was a lot of concern, a
(22:18):
lot of national news just telling people to either where
to send them or discard of them appropriately but not
to plant them. But it ended up being a brushing scam.
But it did show sensitivities there. But what what what.
Speaker 1 (22:29):
Was it Lesser Hulk get to the end of date line?
What what did they scientists say we were sent? Did
they not know?
Speaker 2 (22:35):
They were random seeds? They were just there? There was
did not seem to be any intentional like biological ingredients
that were contained on or within the seeds. They were
simply seeds because they had to mail something they couldn't
mail just error, so they mailed seeds for part of
this brushing scam. The brushing scam essentially was allowing them.
Speaker 1 (22:56):
You're saying the Chinese or any foreign enemy could send
in and those are something of that nature.
Speaker 2 (23:02):
That's absolutely what I'm saying. So I am We're so
thankful that we do have partners in the California Department
Food and Agriculture, the United States Department of Agriculture, and
a local AC commissioner that you know, they're at these
types of venues where stuff is being shipped in and
they have dogs, among other things, that sniff for plant
material because the bringing in a plant material may contained
(23:23):
pests that are very problematic for us here in this
sad can value. So you know this, Trevor, I say
this all the time. We're one of five Mediterranean environments
throughout the world where the only one found in North America.
That becomes very you know, it allows us to do
some very special things for agriculture, but it also allows
all these pests to like really thrive here because of
what our weather is, and so we have to do
(23:45):
a lot on pest prevention and exclusion. But when we
do get a pest, we got to go after them
and make sure that doesn't rapidly expand. And so that's
why we try to prevent pest by making sure number one,
education folks know not to bring plant material or food
in from other countries. But secondarily making sure that uh,
you know that if there is stuff that is potentially
(24:06):
trying to be smuggled or brought in, that we are
doing what we can to stop it and not allow
it to be delivered.
Speaker 1 (24:11):
So is that supposedly why when you're down there in
needles coming in.
Speaker 2 (24:15):
From absolutely yep, that is at you, but they don't
stop you.
Speaker 1 (24:22):
They just go ahead, wave you right on thrill. It's
definitely correct.
Speaker 2 (24:26):
Yeah, I know they're uh, they're looking for you know,
potentially bigger shipments and some other things there. But those
are those agricultural inspection stations are here to help protect
our egg industry there, and they have ways of monitoring
and trying to figure out who this is. Not to
stop you if you bought some if you bought an
apple in Las Vegas and you're driving across the border
back and you haven't finished your apple, they're probably not
(24:49):
going to confiscate your apple, but they're looking for.
Speaker 1 (24:53):
If I look produce hauling kind of thing.
Speaker 2 (24:56):
Yes, absolutely, they're gonna they're gonna have a lot more
concern there right. Well, that explains that, yeah, but we
uh we uh, it's a great sensitivity that I It
does keep me concerned because I mean this is you know,
we you know, the biological side of what goes on
in the world. Now, could you know, be a be
a threat there, and so we're always vigilant making sure
(25:17):
we can do what we can do to prevent and
where we can't, you know, we're we're making sure we
are trying to get prepared in there as much as possible.
Speaker 1 (25:23):
That's why those German shepherds are in your front office.
I know you're up to something there.
Speaker 2 (25:28):
Gotta sniff everything coming in.
Speaker 1 (25:30):
Hey, how much of Fresnoe County is mountain with trees
that could be on wildfire? Oh?
Speaker 2 (25:36):
Lots, lots? Uh so uh First and foremost, I remind
folks all the time that theoretically, if we were to,
you know, have timber, that it could be one of
our top agricultural products in the in the in the
county here, but a significant portion of our county up
in the sierras here is obviously mountainous slash timber that
used to be utilized for human purposes. Today it burns
(25:59):
up and way too many cases.
Speaker 1 (26:01):
Well, here I come to save the day with some
audio from Interior Secretary Doug Bergham right from the White
House talking about exactly what Ryan Jacobson was just saying here,
Resident Trump, When.
Speaker 3 (26:15):
We get back into the timber business, which upped up
thirty years ago, we were one of the great timber
producers in the world. Communities thrived in these rural communities.
We had lumber mills, we had we had manufacturing, we
had we had furniture makers in this country. All of
that went away when we stopped harvesting our own timber.
Speaker 1 (26:33):
I think what that would do for high school grads
right here in the valley that aren't going to go
to USC or junior college and wanted to go make
some money and use their muscles while they're young.
Speaker 2 (26:44):
No, I am a massive proponent of utilizing the resources
we have available up here in the Sierra. And I'm
sick and tired of watching this ground burn and burn
so hot that the chemical makeup of the ground is changing.
This is this is a renewable, you know, product that
we are able to grow. And the thing, Trevor, that
(27:05):
I think is so extraordinary important, and I'm sure most
of your listeners know this, is that we're not talking
about like strip and take everything down and leaving bare
mountain sides the where was nothing. They're very extraordinarily selective
in how they harvest trees, making sure that we have
a combination of all different age structures, a combination of
different varieties of trees, and just making sure that there
(27:28):
is a healthy ecosystem that's left after, you know, after
they go in and harvest selectively there. But it's a
the timber industry in California could be such a resilient
and incredible asset to us here in America if it
was just broad online. But unfortunately, just because of the
combination of political hurdles and judicial hurdles, man, it just
(27:49):
nothing gets done. I mean here, I got to give
you this example. I learned this when I was up
in the mountains here working on one of my shows
a few more than a few years ago. But you know,
for example, when a wildfire comes through I don't know
if you've seen it, where the timber is all standing,
all this brushes all burned away, all the limbs are
burned away, but the tree still standing, the stump is
there that's still salvageible. Would in most cases, and you know,
(28:12):
it's salvageible for up to a year after the fire,
but the environmental paperwork takes approximately fifteen months to get done.
Speaker 1 (28:20):
That's California.
Speaker 2 (28:21):
Yeah, And so I get it's just hair pulling in
the sense that I do know that there are species
that benefit after a fire goes to I understand that.
But it doesn't mean we have to leave every single
tree there. It doesn't mean that we can't go in
there selectively, get some of the timber out and get
in there. And most importantly, make some income off of
that property so that we're able to go in and
utilize that income to then plant new trees to come in.
Speaker 1 (28:43):
Aren't we the human species? Yeah? Yeah, maybe share some
with all the species.
Speaker 2 (28:47):
I just well, my biggest thing is is I want
it to be a win win. When we burn it
down the zero scape where there is nothing left and
it's literally just looks like the moon up there, that's
not good for species, that's not good for humans, that's
not good for our error, our environment. There has to
be a win win, and you talk about one of
the biggest win wins there could be. I mean, I
(29:07):
am so supportive of you know, selective timber harvesting the
jobs that it would create through biomass energy production combined
with the utilizer of the timber for these different things
that you heard on the Secretary talking about there. This
could be something. And Trevor, like you and so many
folks out there, I'm sick and tired of August being
(29:28):
black and brown skies because our state's on fire.
Speaker 1 (29:33):
You're right in tune with the Interior Secretary.
Speaker 3 (29:36):
Seven hundred million acres of service a service area, and
much of that is in forest land that is a
tremendous resource. It's part of America's balance sheet. When we
let it burn, then we actually have to spend money
coming through FEMA and other places. So we spend tax
payer dollars cleaning up a mess that could have been prevented.
Speaker 1 (29:54):
Yeah, and when he talked about how much we import here,
my jaw dropped.
Speaker 3 (29:57):
And today we import about as much timber as we
used to harvest ourselves. If we can get back in
the timber business, that could help on the balance of
trade and reduce imports for foreign countries and have America jobs.
Speaker 1 (30:11):
Ryan Jacobson, if I'm picking up what you're throwing down,
you say, we cut them down, We plant and we thin.
Speaker 2 (30:17):
Yes, the biggest thing is the thinning part. So this
is so different than what most people think. You go
up in the sierras here in so many places, obviously
probably before the fire came through, but you know, you
know where you see just like the wall of trees
and you can't see anything through there. That's not a
healthy forest. Like in many parts of our forest, we
have four to five times the number of board feet
(30:39):
then what a healthy forest would require. And all that
does is it's a lightning stick. I mean, we're just
allowing this fire to go through there because we have
too many trees, particularly younger and scrub brush that just
blows up into a fire and cause massive issues there.
And this is again so many of your listeners out
there know this issue or know that. You know, it's
not as simplistic as like we're not going out there
(31:00):
and just removing every single tree out there. We're gonna
keep a forest that is not gonna it's gonna be
more resilient than burning. It's gonna be better for species.
It crushes my heart because, I mean, our deer population
up in the Sierras has pump plummeted because of not
having enough sunlight hit the ground that grows the grasses
that they rely upon. You know, we've heard of species
(31:21):
that are just on the brink of, you know, being
threatened there because so much of their habitat's been burned
up there. It is just so you know, what we
saw up during the Creek Fire, for example, it's not
going to repair in my lifetime. And that is so
sad because it was preventable, or at least the mass
devastation that we saw was preventable.
Speaker 1 (31:39):
The environmentalists want to protect, and what they're wanting to protect,
they're allowing their environment to just be decimated. Yes, yeah, yeah,
that makes sense.
Speaker 2 (31:46):
And I want people to understand, like this is this
is not the timber that took place back you know,
the eighteen hundreds or the early nineteen hundreds. What they
do today with machinery, there's so much more sensitive to
the ground and they're able to move in and not
necessarily hurt areas whatsoever. And it's better for our future.
I mean, we're gonna have young trees and old trees
(32:08):
mixed in with the different you know, whether it's pine
and cedars and everything else mixed in together. You're able
to better, you know, have that. I mean you've heard
this right, Trevor. I mean, the natives knew how to
take care of this land. They would start some of
these fires purposely and burn the underbrush every three to
five years. It was not uncommon for the Sierras above
us here in most areas to burn every three to
(32:29):
five years, but it was very low, slow moving fires
versus the catastrophic fires that we're seeing now.
Speaker 1 (32:35):
You know, back in Tennessee, one of my visits, my
dad and I in Tennessee. You can burn leaves and
there are a lot of wet leaves, and I could
not believe how even the wet leaves just went up
so fast just that heat. I had to back up
from the burn, and I thought about the California dryness
and the triple quadruple intensity that it has. It's just
(32:57):
our floor. And well, look at the.
Speaker 2 (32:58):
Fire natos that are created during these hot events or
these hot fire events. I mean you're talking about like
they're creating their own weather patterns. They're so hot with
so much smoke and so much just damage there. And
I just it breaks my heart because this is when
you talk about just the insanity of what goes on,
whether it's federal and state, it's just this there is
a win win, Like you've got to get rid of
(33:19):
the extremes and know that in the middle there there
can be something that's successfully done for habitats, for the environment,
for our future.
Speaker 1 (33:27):
The jobs created just clearing out the floor. Think of
those kinds of jobs, Well, yeah.
Speaker 2 (33:32):
That's it's it's removing trees and mastication. It's it's such
an important part of what we need to do up
there in this years.
Speaker 1 (33:37):
He's the CEO the Fresne County Farm Bureau, Ryan Jacobson.
He's also a dad. I'm going to let him get
out and get home for that exciting night that the
kids have the last day of school. Eve, Ryan, thank
you for your time me. If people have questions for you,
want to reach out best way?
Speaker 2 (33:52):
Yeah, all of our information, man, I love our love
our website FCFB dot org. It's President County Farm Bureau
dot organ. It's a great source that has great you know,
has information perminent to the egg industry and our contact information.
Speaker 1 (34:04):
Somebodys want me to ask you to say that's slower
f c f B Frank, Charlie Frankbob dot org. Thank you,
s I R see you man. Thanks appreciate it always fun.
Speaker 4 (34:17):
This is the Trevor carry Show on the Valley's Power Talk.
Speaker 1 (34:21):
If you're in San Jose, especially the foothills east of
San Jose over there in Sarah Santa Clara County, you
will might want to keep your eyes open. There's been
a five foot lizard five five feet guys, that's Jurassic Park.
It's eating bird eggs and small animals. It's an Argentine
(34:44):
black and white t gou te g u, predatory species
from South America. They legal to own in California. They're
prohibited in Florida and Georgia. But there's one out in
the foothills east of San Jose that has been reported
by by hikers. County Department said it's there. He imagine
(35:06):
turning around the corner and seeing a five foot lizard.
That's wow, that's id it. I thought that was like
in museums and stuff. I had no idea. They were, well,
we got a six foot four, six foot three, six
foot three lizard and Sacramento, don't we Yeah.
Speaker 4 (35:27):
He's been spotted the Assistant Trevor Kerry show in London.
Valley's Power Dog
Popular Podcasts
Las Culturistas with Matt Rogers and Bowen Yang
Ding dong! Join your culture consultants, Matt Rogers and Bowen Yang, on an unforgettable journey into the beating heart of CULTURE. Alongside sizzling special guests, they GET INTO the hottest pop-culture moments of the day and the formative cultural experiences that turned them into Culturistas. Produced by the Big Money Players Network and iHeartRadio.
On Purpose with Jay Shetty
I’m Jay Shetty host of On Purpose the worlds #1 Mental Health podcast and I’m so grateful you found us. I started this podcast 5 years ago to invite you into conversations and workshops that are designed to help make you happier, healthier and more healed. I believe that when you (yes you) feel seen, heard and understood you’re able to deal with relationship struggles, work challenges and life’s ups and downs with more ease and grace. I interview experts, celebrities, thought leaders and athletes so that we can grow our mindset, build better habits and uncover a side of them we’ve never seen before. New episodes every Monday and Friday. Your support means the world to me and I don’t take it for granted — click the follow button and leave a review to help us spread the love with On Purpose. I can’t wait for you to listen to your first or 500th episode!
Crime Junkie
Does hearing about a true crime case always leave you scouring the internet for the truth behind the story? Dive into your next mystery with Crime Junkie. Every Monday, join your host Ashley Flowers as she unravels all the details of infamous and underreported true crime cases with her best friend Brit Prawat. From cold cases to missing persons and heroes in our community who seek justice, Crime Junkie is your destination for theories and stories you won’t hear anywhere else. Whether you're a seasoned true crime enthusiast or new to the genre, you'll find yourself on the edge of your seat awaiting a new episode every Monday. If you can never get enough true crime... Congratulations, you’ve found your people. Follow to join a community of Crime Junkies! Crime Junkie is presented by audiochuck Media Company.