Thanksgiving Week Garden Chat with Bryan and Tiger - Garden America Podcast & Show [11.22.25] - Garden America - Gardening Podcast & Talk Radio Show

Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Well, good morning, and welcome to Garden America. We are
broadcasting once again live. Well it's live right now, but
if you're listening to this show pre recorded, then it
would be a pre recorded show that makes a lot
of sense. But as of right now, we are live.
I'm Brian Mane along with Tiger Pela Fox, and we
are back in Tiger's backyard. Last week it was John
Begnasco's library. This week we brought the show south by

(00:22):
about what would you say, forty miles fifty miles south?

Speaker 2 (00:25):
Yeah, yeah, pretty much right on right when I planted
to get into the GPS. I think it says forty
five miles.

Speaker 1 (00:29):
So it's a forty minute trip give or take to
John's house. Yeah, from here.

Speaker 2 (00:34):
Yeah, and you know, and it's funny driving up to
John's house. You know, you go over these peaks and
then down into these valleys valleys, and there's fog and
then there's sun and yeah, it's it's an interesting drive
out there.

Speaker 1 (00:47):
And it was raining last weekend too. Yeah, that's right
all the way there and back. Yeah, they predicted rain
all week every day. That never happened. I think it happened.
A couple of times. Yesterday rained in the morning pretty good,
But now it's supposed to be just and maybe a
little rain here and there, but other than that, we're
into winter.

Speaker 2 (01:04):
And and like you said, it'll stay cool for this week.
Like you say, there's no real rain projected or anything,
but it's not gonna Sometimes in San Diego you can
go rain one day, the next day it's eighty five
degrees and then it's sunny for the next week.

Speaker 1 (01:19):
And I know, it's interesting because you would think that
it would be very easy to predict the weather here,
and yet they're they're wrong so many, so many times. Yeah,
I think you're better off where it's cold, where it's
gonna snow today and it snows, And I wonder, I wonder.

Speaker 2 (01:35):
What that is because you know, along the California coastline
and up into the northern part of the United States too,
and on the on the West coast, we have a
lot of mountain ranges, We have a we have a
lot of terrain changes, which I wonder because of that,
if it plays with the weather more, unlike Kansas, where

(01:55):
it's just flat and they can be like you know what,
there's not gonna be a lot that's going to disrupt
this as it moves across And so I wonder if
it's easier to predict in those areas than it is
in California because of our terrain.

Speaker 1 (02:08):
Yeah, and we have a lot of microclimates because first
of all, you have the beach, then you have the coast,
then you have inland, then you have the mountains, and
then you have the desert. And that's all within San
Diego County, right, all that goes and it can be
so different depending upon where you are. I just get
a kick out of the fact that, like you said,
it could be eighty five one day, the next day

(02:29):
down to sixty it's going to rain. It didn't rain.
They didn't predict rain. Oh guess what it rained. Yeah,
you know. And they have all this equipment, satellite maps
and everything else these days, all digital, and yet you
never know what you're gonna get.

Speaker 2 (02:41):
Yeah, And I think that's why. You know, back, you know,
many many years ago, when you were a California or
Western gardener, you lived by the Sunset Western Garden Book
absolutely because it did take those regions and break them
down into their specific micro climates. For you're very well.
The USDA map that everybody else lived by was very general. Sure,

(03:04):
that's because you know, the whole state of Idaho was
like three different zones. You know, where California, like you
just mentioned, you have seven zones all within twenty minutes
of each other. Absolutely, so you know, makes a big difference.
But hey, you know, this is our Thanksgiving show.

Speaker 1 (03:23):
It's Thanksgiving, this is Thanksgiving.

Speaker 2 (03:26):
This is going to be the last time we talked
to our listeners and viewers before Thanksgiving. So happy Thanksgiving
everybody out there. I hope you guys are going to
have a great holiday, and the next time we will
chat with you will be after Turkey Day. You'll be
well stuffed and fed and you know, be ready to
go around two.

Speaker 1 (03:43):
Speaking of that, I know it was in the newsletter.
Some people may be asking, where's John. Where's John? You know,
quite frankly, we don't know.

Speaker 2 (03:52):
Yeah, we don't know where he is right now.

Speaker 1 (03:55):
John is in Idaho visiting his daughter, yeah, his grandkids, yeah,
and extended family for the next couple of weeks. So
he's gone today end next.

Speaker 2 (04:04):
Week, Yeah, yeah, he'll be He'll be visiting some family.
We're you know, and and we're gonna try to punch
in with him in a little bit. We'll see if
we see if we can connect. If you ever answers
our text not enough.

Speaker 1 (04:13):
That we have various technical problems, We're going to go
one step further and try to bring John onto the show.
Let's via the phone through the board.

Speaker 2 (04:19):
We're all about pushing it in the envelope exactly. You know,
this is what we do. We push the envelope for
our listeners, kind of.

Speaker 1 (04:27):
Like being part of Nassau. I don't know if the
rocket's going to make it or not. Give it a shot.
We did the math. It should work, it should work.
So we hope everyone's having a good weekend so far.
What I mentioned to you, and I'm looking at you
Plumeri as well. My plumri is still blooming, still looks good. Yeah,
I'm kind of I'm like, don't you want to go
to sleep? Don't you want to take a break. And

(04:47):
we're still getting rain. We're getting a lot of moisture.
But I would imagine that kind of water is good
for it.

Speaker 2 (04:52):
Oh, we've talked about this before in the program where
rain water is very different than you know, irrigation water.
I mean, number one, it's of oxygen, it's full of
all kinds of wonderful minerals. You know, it doesn't have
things like fluoride and chlorine and you know the salts
that are in our filtered water for plants, you see
an amazing reaction. And what it does into the soil

(05:16):
then too, is it helps dilude all those chemicals, helps
you know, filter out some of that stuff. And you know,
just the plants react to it. You know, the plant
and you know when when you put a plant out
in the rain and it washes it off, you don't
get the white spots on the plant.

Speaker 1 (05:29):
Yeah, it's just a nice clean I'm amazed because most
of us, if not all of us, we use irrigation water.
We use water out of the hose. I'm amazed at
plants even do as well as they do based upon
the kind of water we're giving them.

Speaker 2 (05:45):
Yeah, right, because it's just full of all those things
that we want to clean the water with so that
way we can have it.

Speaker 1 (05:51):
You know, I was amazed in New York.

Speaker 2 (05:53):
City their aqueduct system, their water system was so efficient,
so well does zign and that they had these lakes
up up at a higher elevation that would get fed
into these pipes, and without any kind of pumping system,
it was just gravity. It would bring it up like

(06:14):
six or seven stories into buildings. And and because this
water was so plentiful and it was so clean already,
they didn't even really have filter systems. They didn't process it.
It was almost just like they had this you know,
natural rain water, and then they fed it into the city.
And it was like that for many, many years.

Speaker 1 (06:34):
Some of the cleanest water I ever drank. I went
to the I went to Northern Arizona University. Oh yeah,
in Flagstaff. So you're looking at about seven thousand foot altitude.
You've got the peaks, it's forest, it's beautiful country, it's volcanoes,
volcanic like one of this one of the largest volcanic
areas in North America. That said, the water that came

(06:56):
out of the sink was like, wow, so good, It's
just so good. Yeah. Here, you know, we've always had
a water situation here, a water problem in southern California.
Who's where are we going to get the water from
the Colorado River? La. No, everyone's very protective of the water.

Speaker 2 (07:14):
Yeah, and all our water is all processed, it really is.
We don't have natural water, you know, so that's why
that's why it tastes the way it does. That's why
the plants respond the way they do, is it's all
processed water. So, you know, I wanted to you know,
for those of you that are listening, you know, we're
set up out here in my backyard. But I brought

(07:36):
out the pumpkins because of Thanksgiving. Sure, a little bit
of the focus I wanted this show. If you read
the newsletter, John focused on pomegranates. Yep, it's a very
important We'll get into that in a little bit, but
also pumpkins. Why why pumpkins? What's the deal behind it?

Speaker 1 (07:52):
Is the history a history I told you last couple
of years. You know, we bought a pumpkin. We didn't
carve it and put it outside the front door until March. Yeah,
you know what. Okay, time for you to go, buddy, exactly.

Speaker 2 (08:04):
So we're gonna talk a little bit about pumpkins. But
we're also here to answer your guardian question.

Speaker 1 (08:09):
Do you have any questions anybod anybody tuned in right now,
that's curious to what.

Speaker 2 (08:13):
No, everybody at the moment's just kind of staying hi,
good morning to us. You know, so you know everything's
going pretty well, but no questions yet.

Speaker 1 (08:21):
You know Dana hasn't checked in yet. You know what
that means. She is, Yes, this is a cozy morning,
this cast and goes back to bed. It is a
cozy morning.

Speaker 2 (08:30):
So this is one of those mornings that you wake up.
You look outside, it's still a little overcast, a little cloudy,
and you're like, you know what.

Speaker 1 (08:35):
I can I can lay down for a little longer,
not gonna get up. You know what we've got. People
can't see this. We have heaters or one heater in
front of us. And prior to the show, when I
was I went up to the heater, turned my back
facing you, and you said, hey, your back is smoking.
Yeah I was. I guess I got a little too close.

Speaker 2 (08:54):
I thought you were gonna lie on fire. I did.

Speaker 1 (08:56):
Yeah, I would, I would have rolled, yeah, exactly. So
I got a bit about a minute and a half
until the next break.

Speaker 2 (09:02):
Okay, let me do the quote of the week. Quote
the break. Here we go, good time and all right,
let us be grateful to the people who make us happy.
They are the charming gardeners who make our souls blossom.
And that's by Marcel Proust. And and you know that

(09:23):
is so true because you know, when you walk outside
and you see flowers that are in bloom, they make
you happy. Yeah, and you know the people that make
you happy, they are the blossoms of your life.

Speaker 1 (09:33):
When I arrived this morning, you were happy?

Speaker 2 (09:36):
Was I good?

Speaker 1 (09:37):
Smiled? Yeah? You know, yeah, that's a that's a good quote.
And it's like it's it's so true.

Speaker 2 (09:42):
Yeah.

Speaker 1 (09:43):
I mentioned a few minutes ago we were talking about
the weather and stuff. I said, we're into winter. I
meant fall. Winter is not officially until I think December
twenty second, is that what it is? I think somewhere,
so we're still fall.

Speaker 2 (09:54):
Yeah, this is fall and then san Diego winter is
mid January, last last until about the end of February,
and then spring.

Speaker 1 (10:02):
But I'll tell you what though, just like it stays
very warm all the way through sometimes the beginning of November,
it stays cold right into June. Yeah, yeah, you know
day gray June gloom. Okay, Timing wise, I think we'll
take our first break. Thanks you just joining us. Welcome
those on BIS Talk Radio. John is off for the
next couple of weeks. Myself, Brian mayin Tiger Pella Fox.

(10:23):
Do stay with us. It is open phones as well
as the subject we deal with this morning. So whatever's
on your mind. And I'm talking to those on Facebook
Live of course that said, got to take a break,
and I want to thank our major sponsor, Foot Alone
as we take a break for BIS Talk Radio. Back
after these messages BIS Talk Radio and Facebook Live here
on Garden America. We are back from the break here

(10:44):
on Garden America. Brian Maine, Tiger Pella Fox. Yes, we
know that one of our camera angles has us a
bit into the shadows, kind of a silhouette kind of
a thing going here, so we'll continue to work on that.

Speaker 2 (10:54):
I like that.

Speaker 1 (10:55):
The other camera though, the lighting seems to be a
little bit better. So as we continue, we welcome your questions,
your comments here on Garden America as we experience the
changing of the season, weather in many areas changing right
now across southern California and of course across the country
for that matter.

Speaker 2 (11:16):
When it changes right now for you in this sense
of we're coming out of summer, we're going into fall,
mid fall, everything around you is kind of changing in
the sense of, you know, decor what is the thing
that you look forward to the most as we make

(11:36):
this change. Is it the food? Is it the cool weather?
Is it the holidays?

Speaker 1 (11:46):
Like?

Speaker 2 (11:46):
What do you look forward to?

Speaker 1 (11:48):
Well, a little bit of everything you mentioned. I think
just the fact that it's jacket weather. We got to
put a jacket on, maybe turn the heat on for
ten minutes in the house. Yeah, just it seems to
be more cozy. It just seems, you know, it does
get darker earlier. You know, seven o'clock seems like ten
pm all of a sudden. I just like this time
of the year just you know, we've had the warm weather.

(12:09):
You know, of course there's a hustle bustle to the
season for obvious reasons, Thanksgiving and Christmas, but it's a
different hustle bustle than it is during the summertime. You know,
they're both both can be very busy times of the year.
But there's just something a little bit different about this
time of the year, and we don't get all caught
up in the stress and having to buy gifts and

(12:31):
making sure this happens and that happens. I think if
you go into it with you know, more or less
a casual latitude and not put so much pressure on yourself,
you know this time of the year. Yeah, because you know,
you know the commercials say you've got to go out
and buy Black Friday. Bye, you got to get to
it now, this sale, this sale. We don't get caught
up in that, and as a result, I think it's
a little more peaceful around the main household. We don't

(12:53):
have kids either. You've got kids, so there's different responsibilities. Yeah.

Speaker 2 (12:56):
I mean, obviously with the kids, you kind of fall
into the whole Christmas thing, or you know, they start
thinking about like presents and gifts and things like that.
I really like just the food though, Like when I
when we're changing right now, I feel like when you
go into restaurants right now you see these different menu
items on there. I like the idea that you know,

(13:16):
in what five days from now, we're gonna have a
day where we just get to eat.

Speaker 1 (13:22):
And you'll be eating out instead of cooking in there.

Speaker 2 (13:25):
Oh yeah, this is this is even the better part.
I was talking to a friend about this because we're
we do We're going to a buffet. My family's going
to a buffet. We're all going there. We're gonna eat,
We're gonna hang out, but then we all get to
just go home and relax afterwards and dishes and it's
you know, we rotate. So sometimes it's at my house,
sometimes my sister, sometimes my parents, sometimes my wife's family.
And you know that that's always a lot, right, whenever

(13:46):
you're having people over or whenever you're going somewhere. It's
always like a thing which is fun to do every
once in a while, but everyone wants nice to have
that break. So this year is the break year and
we get to just go and enjoy it. Many people,
Uh ten.

Speaker 1 (14:02):
Ten Party of ten, Pella Fox Party of ten exactly.

Speaker 2 (14:06):
You know, yeah, two hour limit at the buffet.

Speaker 1 (14:09):
Really, that's what they say. Oh so you can't sit
there for five hours and eat.

Speaker 2 (14:16):
Nope, they start the clock on you do they really,
I don't know. I don't know how serious they are.
They do put that in the well, I think marketing
the ad.

Speaker 1 (14:22):
Though, they'll keep an eye on you.

Speaker 2 (14:24):
Yeah, if you're staying there too long. There some people, Yeah,
you got to get moving people. But but but the
reason why I wanted to bring that up is, you know,
we talked about let yeah, the food, we were talking
about pomegranates. So let's talk a little bit about the
pomegranate first, see if there's any questions that come in
via our Facebook chat.

Speaker 1 (14:45):
So what about the pomegranate? Is it as healthy as
people claim that it is.

Speaker 2 (14:49):
I feel it is even more healthy. I'm trying to
do four things at once. Sorry, So, you know, pomegranates
are an excellent fruit and general because oh, there's so
much stuff going on. Let mean, let me just touch
on this, yeah, yeah, go ahead, Okay, So the pomegranates
are excellent fruit because any type of fruit that can

(15:12):
give us food, any any kind of plant that can
give us food with very little care, water, or problems,
is going to be very valuable. Right. This is why olives,
you know, this is why pomegranates, This is why some
of these fruit that are that are so popular out
there in the world have been where they haven't been

(15:33):
through time with us, because if we can grow them
and they don't get affected by weather very much or
plagued by disease or pests. You know, they didn't have
the disease controlled, they didn't have irrigation back you know,
when when they were developing nations and pomegranates was one
of those plants that can just grow in a very

(15:54):
low water, hot environment, but they provide you a wonderful nutrie.

Speaker 1 (15:59):
You're saying they're low maintenance in terms and not susceptible
to a lot of exactly, and and and that's important, right, Yeah,
that that plagu other other plants and other other fruits
and so on and so forth. Now I know olives,
that's a heck of a process from an olive tree
to your table, right, yeah, and art correct me if
I'm wrong here. Depending upon how uh and olive is treated,

(16:22):
they're poisonous, right.

Speaker 2 (16:26):
So olives of fruit are not poisonous. The tree could
be poisonous itself. But you know, for the most part,
like you're saying, there's a process to olives, it's not
just usually you take it off the fruit. And you
know that that's not a common practice where pomegranate is
something you just take off the fruit, you eat it.

(16:48):
It's got it's full of nutrients, antioxidants, it's it's actually
got some.

Speaker 1 (16:53):
Water in there.

Speaker 2 (16:53):
So it's a very valuable fruit for people that live
in a dry, hot environment. And so you know, you
know the history of pomegranate and how it's traveled around
the world and become how important it is is because
of how it grows and where it grows. The modern
use of pomegranate I think is kind of interesting because

(17:17):
because we don't need as many plants like that today,
meaning we have irrigation, we have pest control, we have
the ability to grow bananas and do all this other
fun stuff. I think it's fallen out a little bit.
But the importance of the fruit so there, because, like
we said, that's very valuable on antioxidant's minerals.

Speaker 1 (17:32):
What about sugar content? People? You know, some people like, yeah,
they've got a lot of sugar this fruit or that fruit.
Bananas are high and sugar. What about the pomegranate?

Speaker 2 (17:40):
So you know with that like it's it's I think
that it's not. I mean you you probably know more
than me because you've been watching you know your sugar
intake and you know, compared to some of the other ones,
I think it's low in sugar. But I mean I'm
not sure, do you.

Speaker 1 (17:57):
Well, no, I'm gonna but that's something I'm gonna look
up or research. Yeah the show, Yeah, or if anybody
else knows maybe you know, somebody listening can tell us
more about the pomegranate in terms of sugar content, so
on and so forth. Now again, you know, getting your
sugar from fruit is different from you know, C and
H processed sugar. Yeah, you know, it's two different things completely,
and you do need sugar in your in your diet.

(18:19):
But yeah, I'm I'm watching the sugar and have been,
you know, for a while. It's kind of one of
the first things I look at in ingredients.

Speaker 2 (18:27):
And you know, John in the newsletter wrote of the
ancient fruit, the pomegranate, And you know how it's such
an important time of year right now because this is
when a lot of pomegranates are coming in for harvest
or or they have you know, started harvest, and then
they'll carry through into the fall. And and that's why
they're a symbol of this time of year too, is

(18:48):
because you know, this is when they become ripe, and
you know, whether it's Central Asia or Middle East, you know,
this is when they're kind of you know, being harvested
as well. But trying to look through this article that
John wrote.

Speaker 1 (19:02):
We're going to take a break and you can maybe
peruse quickly during the break. Okay, break coming up for
BIS Talk Radio, going to pay some bills. Thank you
to our sponsors for the loan questions comments right there
on our Facebook page. Those on the Facebook Live welcome
those on BIS Talk Radio as well. I'm Brian Main
Tiger Pealafox. Going to take a break back after these
messages for our good friends and for you tuned in

(19:22):
to BIS Talk Radio. And just like that, we are
back from the break. If you're on we're tuned into
BIZ Talk Radio. Hope you had a good break. Hope
things are going well for everybody as we gear up
for Thanksgiving. Us Tiger mentioned, of course they've been talking
about Christmas now since into September October. Yeah, you know,
you got to start early, right, So don't don't let

(19:43):
the pressures of the season get to you. Enjoy because
that's what it's all.

Speaker 2 (19:46):
About, enjoying, enjoying the season, enjoying the people you're with, right,
that's don't let the pressure get to you.

Speaker 1 (19:53):
Yeah, I agree, you know, as the as the quote
mentioned earlier today.

Speaker 2 (19:57):
Yeah, Veronica wrote a juicier pomegranate would be awesome, love
the juice, but hate the seeds, and I think that's
a common thing with pomegranates. Carla wrote, we waste a
lot of our fruit because it is such a pain
to get the seeds out, you know. And if you
read the article we talked about that there's still a

(20:18):
thousand varieties of pomegranate that still exists.

Speaker 1 (20:22):
Which I wasn't aware of that many.

Speaker 2 (20:23):
Yeah, right, So, I mean, I'm sure there's probably some
very juicy varieties and then there are some that are,
you know, not as juicy. The other thing I found
was interesting is that people don't realize this, but you
see this pumpkin right here, Brian saw out the size
of a dodgeball, a you know, dodgeball salt watermelon kind

(20:44):
of thing. Pomegran has grow to that size too, and
people don't usually see those in the markets, but they
get very large.

Speaker 1 (20:53):
Now, if the larger they get, would you say the
taste is affected?

Speaker 2 (20:58):
Yeah, I mean, you know, we talked about with the avocados,
But it's also a varietal thing. I think that those
ones are probably going to be the ones that they
use for you know, the juice, you know, and kind
of things, because they're going to just harvest it for
the volume and not so much anything else exactly. Let's
see here, I got a question here. I planted an

(21:18):
Australian finger lime this week and in a pot that
had been used before, it had dozens of grubs in it.
So I replace all the soil. What are those grubs
and do they hurt the plant? So, you know, grubs
is a general term for those worms.

Speaker 1 (21:36):
That are in the soil in lawns.

Speaker 2 (21:39):
In lawns, they eat roots, they eat decomposing material, they
eat roots, and so they do damage plants. Grubs could
be it's the larvae of a lot of varieties of beetles.
So you know, to be specific as far as which
grub it is, i'd have you'd have to identify the grub.

(22:00):
But a lot of times they're beetles. So you know,
the Japanese beetles, the uh you know different what do
they call those? What are the junebugs? You know, like
any of those kind of like large beetle like creature
comes from a grub.

Speaker 1 (22:19):
And there are some animals like skunks come to mind
that e grub.

Speaker 2 (22:24):
Oh yeah, they dig up your lawn for the grub,
right exactly.

Speaker 1 (22:27):
Yeah, So in in one instance they're doing you a favor.
But to do that favor, they're going to tear.

Speaker 2 (22:31):
Up your lawn or your garden.

Speaker 1 (22:33):
Yeah exactly.

Speaker 2 (22:34):
Yeah, so so yeah, so grubs are not good. And
what you did as far as replacing the oil, that's great.
Definitely want to do that. You don't want grubs and
pots because again, they're just gonna.

Speaker 1 (22:44):
Keep eating your root system multiply with the pot.

Speaker 2 (22:47):
Yeah, and you know they're gonna eventually damage your plant.
They could damage plants. So definitely what you did was
replacing the soil is a good start. I would be careful.
The one of the problems with grubs is really there's
only a couple treatments. If it's an edible plant, it's
tough because the chemical treatments are very bad. You can't

(23:10):
use chemical treatments for grubs in edible plants because they
get absorbed into the plant and then would be absorbed
in the food. There are nematodes that they put in
for grubs, so that's kind of like the organic way
to do it as well. But you know, yeah, grubs
could be very challenging, and especially if it's in a
veggie garden or edible garden, so gotta be careful with that.

Speaker 1 (23:33):
Because once it gets out of control, that's very tough
to reel it in.

Speaker 2 (23:36):
Yeah, exactly, they're underground. Um, okay, some people had trouble
finding it. We went to Costco yesterday. I bought gingerbread
scenting candles. They smell so good, but I was craving
gingerbread cookies all weekend.

Speaker 1 (23:52):
Yeah. Right.

Speaker 2 (23:55):
My ornamental pomegranate had five fruits but only got about
two and a half inches. You know, there's there are
some ornamental pomegranates, just like there's some ornamental other trees,
you know, plums and things like that. They don't really
get a lot of fruit, but they do. And it's
kind of funny that, you know when they do produce
fruit because they are smaller. I'm making a salad for

(24:17):
Thanksgiving and it has per simmons and pomegranates.

Speaker 1 (24:21):
Umm.

Speaker 2 (24:22):
He had the most wonderful juicer. Oh, looking for a
pomegranate juicer. So Carlo's looking for a pomegranate juicer. I
don't know if anybody has any good notes on them.

Speaker 1 (24:31):
I don't know. I don't know what would be the
difference what you think are question right pomegranate juicer? I
don't know.

Speaker 2 (24:37):
I mean the way they just crush the whole fruit.

Speaker 1 (24:40):
How does everything?

Speaker 2 (24:42):
How does that work?

Speaker 1 (24:43):
Right? Yeah? Let's see you got some rain drops behind this.
Do you feel that you're used here? That I could
hear it on the on the roof. Yeah, and it
turned around and there's some some droplets.

Speaker 2 (24:56):
Tanya, that's fine. Wrote a few years ago. Are our
Hachia per simon tree had over three hundred percent? This year?
Only four? I got one before the critters got to them, Tanya.
Do you think you got that many this year because
the critters got them before you? Or did you just

(25:18):
not have good production? Because people go through this with
fruit trees in general, where they have good in bad years.

Speaker 1 (25:27):
Season by season it's different, and then they want to
know what they did wrong. Well, yeah, what happened?

Speaker 2 (25:31):
And so to understand that the biggest thing you have
to understand is that every flower is the potential to
be a fruit. Okay when the first so people have
to think back to win that tree was flowering, what happened?
Because if it was flowering and you got a storm,
a rain storm, windstorm, Santa Anna, and those flowers could

(25:55):
not pollinate, or they got knocked off, or they got
damaged or got drought stricken, you're going to potentially have
a bad harvest. So that's one of the parts. The
next thing is is that when that flower is turning
into a fruit, so when it's already been opened up,
it's been pollinated, and now that is setting the fruit.

(26:19):
That bond is built from calcium, and if your soil
is kind of like lacking it all in calcium, it's
going to be difficult. Also, if all of a sudden
that tree went through a drought, it'll sacrifice itself and
you know, some of the fruit for a few of
the few to be able to make it. And so

(26:41):
people think like what did I do wrong? And sometimes
it's not what did you do wrong? It's what the world?
What the environment?

Speaker 1 (26:47):
Environment did I mean, every year is different. Yes, it
gets colder in the winter time, it gets hot in
the summertime. You have your various seasons. But there are
little intricacies that happened within the weather, like you mentioned,
and just the littlest thing can throw something off. Yeah,
it doesn't even have to be a major situation.

Speaker 2 (27:06):
Yeah, And that's that's just how people take it all
for grant because that's just how delicate that system is right.

Speaker 1 (27:12):
You know, it's amazing anything grows.

Speaker 2 (27:14):
I mean, can you imagine being a farmer and you know,
you're you have this crop, you have a thousand acres,
and all of a sudden a storm blows through and
you're dependent upon that money exactly, and and all of
a sudden, that crop of let's say one hundred percent
was going to produce now is down to twenty percent. Yeah,
and there's nothing you did, nothing, you did wrong, nothing

(27:34):
that you could have done different. It's just nasure. And
so you know, that's the challenge we go over with fruiting.
And that's why we talked about like I was talking
about pomegranate. It's like it's it's a very low risk crop. Yeah,
because it does flower so much. It doesn't get reality
and that's why it was so important compared to an apple, compared.

Speaker 1 (27:53):
And it's impervious to certain things that other fruits may
not be.

Speaker 2 (27:56):
Yeah, exactly. So oh, Rick has a question and I'm
just seeing it right now, Rick and Idaho. Yeah, can
you go over the cycle care for a fruit tree
for the year. So let's talk about stone fruits because
we were talking about pomegranate so stone fruits are gonna
or or deciduous fruit trees that are gonna lose their

(28:17):
leaves in the winter time. That's the kind of like
most common you know, general fruit tree besides the citrus.
So let's start from dormancy. So it's gonna be dormaned
in the deepest parts of winter. For us, that's June
in February or January and February. For other places, it
might start in December and go all the way in
through March. You know, you usually do kind of like

(28:41):
a general pruning that time of year, remov any dead growth,
crossing branches. You know, you're just letting it rest. You
want to focus on the rest period. Then it begins
to leaf out. This is the time of year. Oh,
before it leaves out, you know, you would do your
all season oil sprays if you had things like peach
lee curl or bores or disease or bugs the year before.

(29:05):
It's critical that you do your organic or your oil
sprays to protect during that time of year. Then it
begins to then it begins to blossom. So this is
that time we were talking about. It's super critical. You know,
we want to protect it. We want to start watching it.
We want to make sure that those flowers do turn
into fruit and then it begins to leaf out, and

(29:25):
you know, then you're gonna see this dramatic amount of
growth happen when the fruits set. Now you can go
back into the tree and start to look at, you know,
any kind of other pruning that you may need. This
is also the time of year when you start to fertilize,
and then we'll get into the summer and aftercare.

Speaker 1 (29:42):
After the break, beautiful, we have one more segment before
the top of the hour for bis Talk Radio, and
again we appreciate you joining us. Questions comments, Brian Mayntucket, Pelafox.
John is off for the next couple of weeks. We're
going to take a break for bistalk Radio. Do stay
with us. Guarding America is back. This is the the
the final segment of hour number one if you're tuned
in on bistalk Radio. As always top of the hour news,

(30:05):
we're back at six after Bistalk Radio carries us for
two hours, but some of the markets across the country
are either both hours or one of the other Hour
one or hour two. So that said, we're gonna continue
with fruit Care fruit care. Yeah, so there is fruiting,
it's got leaves on it. You're just trying to take
care of the tree.

Speaker 2 (30:24):
You know, prevent branches from breaking, you know, prevent problems
from happening. You know, all of that through this time
are and then you get into the harvest, which is
going to be like late summer in the fall, begin
to pick the fruit, thin out the fruit, do all
of that kind of stuff there. Now, once the fruit

(30:44):
is gone and you're done, you could do a prune
that you lace out the tree, provide airflow, provide some
more sturdy branch, and a hard pruning, not a hard
prunting about twenty percent of the tree, okay. So that way,
you know, you you're just getting it ready for the wintertime.
And then you know, you stop fertilizing in the fall

(31:06):
and then you just let it rest again. So it's
just this whole cycle that you just go through every
year with the tree, or.

Speaker 1 (31:13):
Do nothing and see what happens. And then sometimes it's
great and the next time it's not, and that's when
you wonder what happened. And then someone like yourself would say,
did you go through all these steps that you just mentioned? Yeah, well, No,
I just kind of sound the tree, and you know,
we kind of let it do its thing.

Speaker 2 (31:32):
Yeah, Rick, and Rick said what kind of fertilizer? So
we've you know, John you know believes in this and
I kind of understand it too. With a cycle of fertilizer.
And what you use for specific plants is you just
bottom line NPK and an all purpose general fertilizer is
all that they're gonna need. I will say, like I said,
fruit trees require some micro nutrients.

Speaker 1 (31:54):
Don't they need food? Citrus food too, don't.

Speaker 2 (31:56):
Well that's where I kind of got in that citrus
grower's playing. And that's for any kind of stone for two,
because again that bond is made from calcium. There's all
kinds of little micro nutrients that are in there that
you might have in your soul, but you might not.

Speaker 1 (32:08):
You might not.

Speaker 2 (32:08):
Yeah, And so it's just a good product to use.
So I think we caught up on a lot of questions.
There's a lot of people chatting about the the juicer
for a pomegranate. So nobody has any great answers yet,
you see different, We'll see what happens here. Let's see here,

(32:34):
all right. So I wanted to kind of branch into
the next part of our show too, which we're gonna
talk about pumpkins, because you know, it's pumpkin season, just
like pomegranate season. It's pumpkin season. This is the time here.
Do you know where pumpkins come from? Like where where
they were native to?

Speaker 1 (32:50):
Do you know? You know, I somehow I do think
I know this or one to see take a guest,
take a risk. So in other words, what country or
region I would say Europe?

Speaker 2 (33:03):
Okay, you would be wrong.

Speaker 1 (33:07):
I took a shot, Yeah you did. It's gonna be
someplace that's like really it's it's here.

Speaker 2 (33:13):
So it's northern it's northern Mexico, one of my southern
United States.

Speaker 1 (33:19):
Okay, yeah, I thought, you know what, I thought that
was too easy.

Speaker 2 (33:23):
Yeah, right, you know, we're we don't have a lot
of stuff that's kind of and I mean, it's not
native to San ye know, but it's native to our
kind of general region. If you were to say, you know,
you know, southern United States, northern Mexico, that's where the
pumpkins have come from. They've been sourced back there for
you know, a thousand years, and you know, it's it's

(33:46):
it's a staple of our uh season because it does ripen.
Right now, we talked about things that are you know
important because of the time of year, and this is
what ripens. This is why it's why you're a pumpkin
pie for Thanksgiving and not in June, you know, because
it doesn't happen in June.

Speaker 1 (34:04):
So that's interesting that the fact that the holiday revolves
around when those pumpkins are ready, well, yeah, I mean
that cycle, it makes a lot of sense.

Speaker 2 (34:11):
It made it there. And then also the other thing
you got to remember too, is they it being a
gored it begin a fruit. Like you said, it preserves itself,
so even after.

Speaker 1 (34:22):
You harvest it, yeah, it stays.

Speaker 2 (34:24):
It stays as long as that shell, as long as
that pumpkin has not been broken. Once you cut into it, though,
it goes quick. It's a different, yeah, different. But that's
really important for people because they depend on that right
Like they're you know, back in the day Native Americans,
you know, early settlers, they needed things that were going
to carry them through the winter. So they found this fruit.

(34:46):
They grew it, they harvested it, they threw it into
their you know, storage sheds, and then through the next
three six, you know, eight months, they had something that
they could eat.

Speaker 1 (35:00):
Now, here's a question every kid's gonna ask. When you
open up a pumpkin to carve a pumpkin. Yeah, there's
a myriad of seeds in there. Yeah, and they say,
can I take these seeds and plant them? And will
a pumpkin grow?

Speaker 2 (35:11):
Yes, it will, that's exactly what.

Speaker 1 (35:14):
And do you know that we'll dry them? Obviously, you
dry them out.

Speaker 2 (35:16):
Pumpkins are one of the very few fruit that everything
on it is edible. We talked about the olive earlier. Yeah,
and we talked about how yeah, the allive fruits edible,
but the actual plants itself itself.

Speaker 1 (35:26):
Yeah, I could make you sick.

Speaker 2 (35:27):
Pumpkin leaves, pumpkin stems, pumpkin fruit, pumpkin seeds, every part
of the pumpkin is edible.

Speaker 1 (35:35):
You know. It's interesting. There's a couple that have a
sanctuary in Florida that we watch. His name is Gator
Chris and he actually has a lot of alligators and
birds and just about everything you can think of. So
what they do they do a once a week produce
and this time of the season for their their pigs,
their hogs, their goats. They take pumpkins and they just
they throw them in there with all the produce and

(35:57):
sometimes they'll throw them in a hole. Sometimes they'll cut
them up. Yeah, and those animals go crazy love it.
And there's not one bit of pumpkin left.

Speaker 2 (36:03):
Yeah, the whole thing right, Yeah.

Speaker 1 (36:05):
Absolutely not, like you mentioned, it's all edible.

Speaker 2 (36:07):
And at the zoo, you know, after thinks, after Halloween
usually they'll have all the leftover pumpkins that come from
all the different places and they feed them to the
animals and the zoo, the bears and different things like that,
and they go nuts over it.

Speaker 1 (36:23):
Yeah.

Speaker 2 (36:23):
Yeah, so you know, it's it's fun. But so pumpkins.
So I have a few interesting facts on pumpkins.

Speaker 1 (36:31):
Good, we're getting it.

Speaker 2 (36:32):
We're getting a lot of chattery here, by the way,
on everybody talking about the pomegranates. Still. POLASA ask could
I use earthworm castings now in general? Yes, because it's
not a super crazy high fertilizer. Earthworm castings are a
wonderful soil amendment. I would worry if if you are
in an area where you will get a lot of

(36:53):
erosion or runoff from the rains. I would be careful
using earthworm castings because they're expensive and you don't want
him to just like run away. Yeah, I got a
slope like you don't want it to be like, oh
I put my earth room casting down. A week later
it all gets washed away. But if it's got a
flat area where you're not worried about that, I would
I would go.

Speaker 1 (37:10):
And you said it's almost all year, there's not really
one particular season.

Speaker 2 (37:14):
Not for theirs. They're just a great soil amendment.

Speaker 1 (37:17):
We yeah, let's see. Do we have one more quick
question before the break. Let me see something we can
appress here.

Speaker 2 (37:24):
Post Please post the name of the fruit tree fertilizer
with micro nutrients in it, and that's the Citrus Growers Blend.
I will find it right now and I will post.

Speaker 1 (37:33):
That during the break. Okay, we're gonna take a break.
We've got top of the hour news coming up for
our good friends on biz Talk Radio. For those of
us on Facebook Live, the break will be even quicker,
so do stay with us. A big thank you at
Fertile Loan. Please support Fertile Loan. They support Garden America.
So again John is off this week. It's me Brian Mayntucket,
Palafox News messages back at six minutes after for BIS

(37:54):
Talk Radio even sooner here on Facebook Live. Welcome back
to the show. If you're just joining us, then welcome
to the show. Those on biz Talk Radio Facebook Live,
we appreciate you tuning in, tune in anytime you want
to stay as long as you'd like. Stay for a
couple of minutes, stay for the entire show. We appreciate it.
John is off this week and next week as well.
It's myself, Tiger Peala Fox. I'm Brian Maine, and we

(38:15):
are broadcasting live from Tiger's backyard here in San Diego,
Southern California. Had a few rain drops a minute ago,
but it's nice. It's spin a little bit, but things
are good. And we've been talking about fruits and pumpkins
and pomegranates and all kinds of things juicing and a
good conversation going on with all of our listeners and viewers.

Speaker 2 (38:34):
Yeah, if you get a chance, hop onto our Facebook
Live and you can join the chat. And also it's
fun to go back after the show if there's something
that you missed or something you want to catch. Read
the chat, read the chat, we post the links. You know,
they just asked about the fertilizer. We talked about the
sitters growers blend. I put a link to that you
can find out more information.

Speaker 1 (38:53):
Yeah, it's all there, so whenever you missed, you can
certainly catch up.

Speaker 2 (38:56):
Veronica asked, So another fruit tree question. After moving, because
of our warm weather, my car car orange tree bloomed
like crazy. It's had a ton of fruit. Any concerns
or extra care. And this is something that you do
have to do be worried about, is that when your
fruit tree produces more fruit than the tree consistained, it's

(39:18):
your job to thin it out. So it's your job
to remove some of the fruit. You don't want to
You don't want to allow a branch to break. You
don't want to allow a tree to split.

Speaker 1 (39:28):
I was gonna say, I would imagine that stresses the
tree a little bit, right, Yeah, because it has more
more to take care of than it's than it's capable.

Speaker 2 (39:35):
Of, exactly. And you know, you might get some leaf
loss which would then affect the health of the tree,
open it up for some pests or anything like that.
So thinning out the fruit if it's overproducing is something
important to do because at the end of the day,
you want the tree. If you get five less oranges,
that doesn't matter. If your tree dies or your tree

(39:56):
breaks a branch or your you know, you know, so
definitely then the fruit out. So that way the tree
stays healthy and strong at the reward of getting a
better tree for the next few years.

Speaker 1 (40:10):
So the when that happens, when you have too much fruit,
all the energy of that tree is going to the
fruit at the expense of what else, meaning meaning like
you're gonna get leaves, are gonna drop.

Speaker 2 (40:26):
Leaves are gonna drop, Stems will become weaker, right, you know, Yeah,
and it's going to take longer to recover after the
fruit cycle, so then the next cycle you'll be behind.
So you need to make sure to keep it up.

Speaker 1 (40:39):
It's like putting a backpack on and you're very comfortable
at about fifteen twenty pounds, and then somebody puts another
fifty pounds on you. Yeah, and you're not doing so well,
are you exactly? Exactly?

Speaker 2 (40:54):
Okay, sorry, I want to make sure I can all
that fine stuff.

Speaker 1 (40:57):
Yeah, And if we don't get to your question, then
then if we happen to miss it, by chance or comment.

Speaker 2 (41:02):
Yeah, so I think we're caught up right now. There's
a little bit of chatter, but I think we're caught
up on the questions. So pumpkins. We were talking about
pumpkins before the break, and I wanted to, you know.

Speaker 1 (41:13):
Make it.

Speaker 2 (41:14):
There's there's a few interesting facts about pumpkins, Brian, that
I think that are important for you to know.

Speaker 1 (41:20):
Not just not just me, but everybody tuned in exactly.

Speaker 2 (41:24):
The word pumpkin Oriinge. It originates from p all pawn
p o ponn, which means large melon in Greek, and
then it evolved from to palm pawn in French and
pumpion in Britain, and then the Americans later changed it
to pumpkin.

Speaker 1 (41:44):
So it went from about four or five different cycles
of names exactly. You know, it's interesting things usually originate
either in Greek or Latin, as many of our obviously
plants or have Latin names, so and so forth, and
then over the years, different countries put a different spin
on it.

Speaker 2 (42:02):
And there are about forty five varieties of pumpkin, and
they range in color.

Speaker 1 (42:07):
Well, we've got three different it looked like three different
pumpkins here.

Speaker 2 (42:11):
There are three different pumpkins here right, orange, red, yellow,
and green, and they boast names like Hooligan, Cotton Candy,
and Orange Smoothie.

Speaker 1 (42:20):
Now the one you've got two pumpkins in front of you, Yes,
the one, uh, that one right there looks.

Speaker 2 (42:26):
Like cinderell lat Cinderella pumpkins, Cinderella's carriage, right exactly.

Speaker 1 (42:30):
And then this one's kind of more of a pale pumpkin.
And right there that's more of a Halloween So that.

Speaker 2 (42:38):
One there is a pam pumpkin. And those ones are
what they make pumpkin pie out of. They don't make
the pumpkins out of the big giant ones. Right there,
that's a pumpkin pie pumpkin right there, that's a perfect
pumpkins pie exactly. Do you know that pumpkins are actually
ninety two percent water.

Speaker 1 (42:58):
If you if you cut them open, that makes sense.
Do you remember if you kind of them open?

Speaker 2 (43:02):
You remember when we were talking to someone who grew
those massive pumpkins one time and they were talking show yeah,
and talking about how much water that.

Speaker 1 (43:11):
Daily it would absorb. Yes, it was shocking, like it was.

Speaker 2 (43:15):
It was like thirty to forty gallons of water.

Speaker 1 (43:19):
And that's to get those pumpkins to where they are,
those big ones, those those world record you know, one
thousand pounds pumpkins.

Speaker 2 (43:26):
Yes, water, yeah, I guess so right, it's amazing. And
they have to remember too, a lot of that goes
into the leaf and the foliage of the plant itself
to get into the fruit. So you know, that's an
impressive as well.

Speaker 1 (43:41):
Let's see here pumpkin trivia. You heard it here first, folks.

Speaker 2 (43:46):
Okay, so this is a this is something too for
our listeners that had probably heard of this before. It's
called the Three Sisters gardening method. Okay. And the Native
Americans would grow the squash along river bank to next
to the corn and the beans, a planting technique called
the Three Sisters method, which allowed the three crops to

(44:09):
sustain each other. Corn served as a trellis upon the
beans could grow and climb. The beans nourished by the
sunlight and kept the corn stocks stable and windy days
while also nourishing their soil. And the pumpkins sheltered the
corn shallows roots and prevented weeds from taking hold. So
the pumpkins were like the ground cover and you know,
kept the moisture in the ground and kept the weeds

(44:32):
at bay. The corn stalks were the trellis the upright,
and then the beans grew on the corn stalks, and
so you it was all worked together.

Speaker 1 (44:41):
It's like three dimensional. Yeah, it all works together.

Speaker 2 (44:43):
Though, and we all know beans, you know, in those
plants are also like the nitrogen fixers, so they added
nutrients of soil. And then the thing about all that too,
is they all kind of came in at the same time,
so then when you're all done, you just kind of
mulched it all and you started over.

Speaker 1 (44:56):
They all worked succinctly with each.

Speaker 2 (44:58):
Other exactly, So it was an important part of that
whole Three sisters, uh gardening method. Do you remember what
did they used to? What didn't What were you taught?
Native Americans put at the bottom of the hole when
they planted the corn at the bottom of the hole? Yeah,
you remember this. I don't know the fish You don't
remember you didn't learn that?

Speaker 1 (45:17):
No, you know what the they why I was absent
that day?

Speaker 2 (45:20):
You were absent that day?

Speaker 1 (45:22):
That's my my answer? And everything, Well, no, I guess
I was gone that day. School didn't I didn't teach that?

Speaker 2 (45:27):
Do you know who who brought carving of pumpkins to
the United to the Americas.

Speaker 1 (45:36):
Okay, so the pumpkins originated from northern Mexico southern United States, correct,
But somebody outside of the United States brought the pumpkin
carving method over.

Speaker 2 (45:46):
Yeah, exactly, I have no idea. It was a lot
of the the Irish. So they would usually carve like
turnips and like parsnips for for their thing. And then
they came here and they saw we had pumpkins, and
they're like, this is way easier.

Speaker 1 (46:07):
This is we easier. Why they were doing that? There's
gotta be something behind the whole carving thing.

Speaker 2 (46:14):
Let me see, I think I have a note here
about why we carved.

Speaker 1 (46:19):
And Island people carved faces into turnips to ward off
evil spirit. Yeah, and this is where the whole segue
into Halloween and pumpkins comes.

Speaker 2 (46:28):
So so they the Irish would carve those to ward
off evil spirits.

Speaker 1 (46:33):
This is after a night of drinking.

Speaker 2 (46:34):
And then they're like, like, why am I carving a
turnip when I can just this this.

Speaker 1 (46:39):
Is already hollow, so much easier, so much easier for
me to.

Speaker 2 (46:42):
To harvest to carve, right, So funny all right, let
me see here, let's go back to here. Carla uh
tried the three sisters but an epic fail. So she
tried the whole pumpkin corn.

Speaker 1 (46:59):
But that's gardening. That's gardening, folks, you know. Yeah, but
I want to know if if Carla would do it again? Yeah?
Or did that that sour you on that, Carla that you.

Speaker 2 (47:12):
Let's see, Tanya, we need to remove a dead branch
in our Japanese maple tree. I think I should wait
until dormant. However, I saw an arbitree company doing my
major trim on one of my neighbors, made me question
trimming should wait till dormancy. So, Tanya, that used to
be the thing is you used to always wait until

(47:34):
a tree was dormant to trim it. And they've kind
of moved away from that because it's not necessary. They
found that that's not necessary anymore. You never want to
remove more than twenty to thirty percent of a tree anytime.

Speaker 1 (47:45):
So you're okay with with a low percentage of what you.

Speaker 2 (47:48):
Do to tree exactly, And it's actually going to be
better if you do trimming in some instances now versus.

Speaker 1 (47:54):
Later, because you gotta jump in and take a break. Okay,
we'll get back to pick up right where we left off,
So don't go away this Garden America. We're gonna take
a break form Bistalk Radio back with the more on
tree trimming and some tips and tricks here on guard
in America. Well, there we go. We are back from
the break here on Garden America Bistalk Radio, Facebook Live.
And just prior to the break, we were talking about
trimming trees should they be dormant, and Tiger says, not necessarily,

(48:18):
but it does depend on the percentage of what you
do trim on a tree.

Speaker 2 (48:21):
Yeah, because you know people would say, oh, trim the
tree when it's dormant, because you're gonna get you know,
it's gonna do less damage to the tree, And there
is some truth to that. But at the same time,
when you have a dead branch, or a broken branch
or a crossing branch, you run the risk of that
doing more damage to the tree if you don't remove it.

(48:44):
So it's important that you do do that trimming throughout
the year. You know, it doesn't have to wait till winter.

Speaker 1 (48:53):
If you do it consistently, like you said, then the
tree gets used to that, it's not such a shock. Yeah,
because it's like getting a haircut throughout the year. You
don't wait till, you know, six months into a year
then get a haircut.

Speaker 2 (49:03):
Yeah, just because one hair is off and you're like, oh,
I'm gonna wait. You know kind of a thing. So
you know, you do want to manage that through the
whole year. Like I said, the biggest damage that you
can do is when the tree is growing. If you
remove more than thirty percent of the tree, what's gonna
have is that tree is gonna respond by putting out
a lot of growth, and then you're gonna have a

(49:26):
weird looking tree because you're gonna have these very long
stems that are shooting out when they shouldn't be.

Speaker 1 (49:31):
So let me ask you, because I have seen this,
I want to see if you've noticed it too driving
around San Diego, because you drive all over the county.
When you see trees that are maintained by the city
or the county, you ever see a group of trees
that were cut back so much? Oh yeah, and you
and you say to yourself that's not good. Why, I
mean down to the sticks. Yeah, And there's there's some

(49:52):
trees up in our area, Script's Ranch by a Scripts
Ranch High School, and every about once a year, it's
like they just hack them. Are those Yeah, I mean
they're just down to sticks. Yeah, And I'm thinking that's
pretty severe, isn't it. Yeah.

Speaker 2 (50:05):
I mean, you know that's a form called topping or
stumping where they just cut youthing and and and hey,
I get it. You know, there's a lot of arbor
companies that will go and do that, and it's just
because maybe there's not another way to trim something, or
it's just what they have to do. But that just
starts with general proper tree care. Like we were saying,

(50:25):
if you do it through the year and just a
little by little, you can prevent the problems later on.
So when it comes to your fruit tree, citrus trees,
small trees, Japanese maples.

Speaker 1 (50:35):
That's where here on Garden America somebody said to us,
your time is up.

Speaker 2 (50:43):
Yeah exactly.

Speaker 1 (50:44):
We said no, we paid for the entire hour and
a half, close to two hours. So that good old Facebook.
After an hour, they like to say, you know what,
you guys have had it. So we've got at least
we figured that out that after about an hour.

Speaker 2 (50:57):
Yeah, we need to do a new new link, a
new show.

Speaker 1 (51:00):
Link exactly, because for some reason, after an hour, Facebook
says that's enough. So we got ourselves back on. Yeah, frustrating,
but those of you that are back with us, we
appreciate you hanging in there. This is the second segment
actually of our number two. If you keeping track here
on se BIS Talk Radio won't even know this.

Speaker 2 (51:17):
Yeah, they we we edit this out because.

Speaker 1 (51:19):
It just goes right on through. But those on Facebook
Live are like, all right, guys, what are you up to.
So we've been talking about trimming trees, talking about the
fact that it's better to do it periodically all year.

Speaker 2 (51:29):
Yeah, because you know, as you know, we mentioned, you know,
it could you could have heavy fruit which could break
a branch. You can you know, you know, you just
seen to manage things through the year and they'll be
much better off. You were talking about how you know,
around town sometimes they'll stump a tree or cut it
all the way down and then let it regrow. That's
you know, for the people that have these smaller trees

(51:51):
in their yards, it's just better to maintain them through
the year and don't be worried. There's no there's no
real wrong time a year. It's more there's a wrong
mount to do during that time.

Speaker 1 (52:02):
Or a better way to do it. Like if you're
making anything, anything that you maintain, if it's just like
on your house, any building, if you maintain, then you
don't have to fix.

Speaker 2 (52:14):
Good point. And that's a great way to look at gardening.
If you're out there weekly, you're weeding, you're tending it,
you're you're taking care of it. You don't have these
crazy big fixes to do because you're just constantly on it.

Speaker 1 (52:27):
You let it go, let it go, let it go,
and now you get a big problem. You know. It's
like in a weird sort of way. I bring up
my aquarium all the time because I have fish in
there and I have I have live plants. So every
morning when I when I feed them, or maybe throughout
the day, I just watch, I watch the environment. Is
there a fish acting a little funny? Is he swimming differently?
Do you have to keep an eye on him? You know,

(52:50):
it's just it's just a matter of even with your plants, Yeah,
the littlest thing. If there's something different, not to panic,
but keep an eye on it, you know, because sometimes people,
you know, some people walk into a room and they'll say,
how long have you had that, uh that base on
your on your table, and you say, it's always been
there there. You didn't never I never noticed that. Yeah,

(53:11):
So just just be aware. No.

Speaker 2 (53:14):
I think we've talked about this before when we were
talking about earlier with water, you know, we were talking
about the rain water better than our city water. You're
fishing water, though, you have to change that. So often
do you go in water the plants outside with that.

Speaker 1 (53:26):
I've got a guy that comes over once a month,
uh huh, and I maintain it in between. But he
brings over a good water, not sink water, not tap water,
because what happens in an aquarium or just about anything
where you're keeping water, if you use city water, you're
gonna have that calcium build up, white powdery build up. Yeah, yeah, yeah,
And it it's in your It gets on your your aquarium,

(53:49):
it gets on the lid, it gets on anything where
there's been water. God, and so you have to keep
maintaining that, you know, by rubbing it off, by scraping
it off this way with the water he brings over,
there's none of that. But here's something interesting. He told me.
Even though the water is pure, he still has to
treat it. Yeah, there's something within that water that's going
to need a nutrient. Okay, but there's no more of

(54:09):
the calcification anymore. It's just you know, I pay a
little extra, but it's well worth it because there's less
maintenance to do. So he's a once a month guy
that comes over. And he comes over, says, yeah, tank
looks good. You've been doing this and that. He says,
I'll tell how the filter will tell me how dirty
it was.

Speaker 2 (54:24):
Okay.

Speaker 1 (54:25):
When he gets into the filter, Oh, that's crazy, but
it's fun. But it's like anything else, to keep an
eye on it.

Speaker 2 (54:30):
But then you can use that water in them patio plants.

Speaker 1 (54:34):
In fact, I told him I go take that water
important the plants. Yeah, go out in the patio and
water the plants.

Speaker 2 (54:40):
That's fine, that's fine. I know people will wonder sometimes
about you know, particular water on plants, you know, whether
it's in a pod or in the ground, And I
think the only thing you got to be worried about is,
you know, the high chemical content of anything. Like you know,
people say, oh, what about pool water in my plants?
And yeah, if your pool is just treated with a
shock or chlorine that's going to go into the plants

(55:02):
and then you're gonna kill the plant.

Speaker 1 (55:03):
I would never even think of using pool water because there's.

Speaker 2 (55:07):
Usually so much chlorine or anything. But but you know,
and then but then at the same time, it's usually
you you know, you got to be careful. You wouldn't
you wouldn't want that much chlorine in your water while
you're swimming in it. So it's usually not harmful, but
it's not great.

Speaker 1 (55:22):
But I've been in pools where you can smell the clothes.

Speaker 2 (55:24):
Oh yeah, that's got to be bad.

Speaker 1 (55:25):
You know, you know a mile away, that's got to
be bad. Which way to the pool? Just sniff? Yeah,
fail your way to the pool. Yeah.

Speaker 2 (55:34):
So you know, the the the care of the water
when it comes to you know, your garden people that
have wells, you know, you got to be careful because
sometimes those wells will be uh, you know a lot
of like hard you know, metals and minerals and things
like that. You gotta be careful with that. But that's

(55:56):
cool that you get to use that in your potted
plants out there on I'm sure the plans love it.

Speaker 1 (56:01):
Oh, they love you absolutely Hey, we're going to take
a break. We've got two more segments coming up. The
last segment is the longer of the two, and then
the final segment coming up a little later on. So
again that we are back at is a Facebook Live
BIS Talk Radio. Brian Maintuget Pella Fox is going to
take a break for Bistalk Radio. Do stay with us,
and here we go again. It is the second to
last segment here on Guard in America. We've made it

(56:21):
this far. I'm not going to turn back. Yeah, We're
going to keep moving forward.

Speaker 2 (56:24):
Right, just keep going, keep going, keep going going.

Speaker 1 (56:28):
By the way, John is an Idaho In case you
know anybody's responded to your text?

Speaker 2 (56:32):
Has he no?

Speaker 1 (56:34):
What was he doing? He just you know, I just
think he just like you know what there on on vacation.
I don't need to talk to those guys.

Speaker 2 (56:39):
He always And then what's going to happen is we're
going to get a text back to him at about
nine to forty when we're off air, Hey, what's going on?

Speaker 1 (56:46):
Hey do you need me now?

Speaker 2 (56:47):
Yeah?

Speaker 1 (56:47):
Exactly, John, it's nine to forty.

Speaker 2 (56:49):
Yeah, you know what time it is? John?

Speaker 1 (56:52):
He knew it, of course he did do we have
anybody back.

Speaker 2 (56:57):
Yeah, we've got Carl at least, so we've got Day.

Speaker 1 (57:00):
Okay, here's the deal. Here's what I take. Here's what
I think, ladies and gentlemen, boys and girls moving forward,
because we've got this pegged. As far as why we
get kicked off, yeah, I think I think we have
figured out that Facebook after an hour says you're done.

Speaker 2 (57:16):
I think we'll like the long running show.

Speaker 1 (57:18):
I think after the first hour we need to shut
down and then ourselves and then restart to.

Speaker 2 (57:25):
Prevent us from getting shut down in the middle.

Speaker 1 (57:27):
Because it'll shut us down. So after the first hour,
we shut it down and then we come back on again.
And that way. You know what, if you're if you're
used to watching us on Facebook and listening, consider that
kind of an intermission. Yeah, just a little break, a
little break, and then within five minutes.

Speaker 2 (57:42):
Click you got to click, a click, an extra button.

Speaker 1 (57:45):
And then five minutes we're back. So we choose when
to go off. Not Facebook kicking us off because I
think for some reason, I don't know if it's in
the in their system.

Speaker 2 (57:57):
I think it just is one of those things they
don't they don't like a law running live.

Speaker 1 (58:01):
Yeah, I think so too long running live. So that's
what we'll do. I think that's next week. That's what
we'll do, just just to give you a heads.

Speaker 2 (58:06):
Up, okay, and we'll pose the link to do that,
and then some people will be prepared for it, they'll know,
and then we'll make a note in the chat as
we're going to do and say, okay, go back to
the main page we're going and then you can start
back up.

Speaker 1 (58:21):
It's like, look at it as a fancy weight of
refreshing your computer.

Speaker 2 (58:24):
Yeah, when something doesn't work, did you refresh it? Fancy
way to turn it on? Turn it off again, fancy
way as you do. People have to wear a tie
and you gotta wear a dress. You can't just do
it normally in your sweatshirt.

Speaker 1 (58:39):
It reminds me of an old Seinfeld episode where he
started to carry a satchel. Oh, everybody said, you know
you're carrying a purse because it's it's a European satchel.
And then there was two characters watching him from Afar
and somebody said, oh, yeah, he's got that sanchel because
he's a fancy boy.

Speaker 2 (59:00):
That's funny, okay, Tanya. By the way, you guys sound
great today.

Speaker 1 (59:07):
Oh, thank you, tonya. I appreciate that.

Speaker 2 (59:09):
Yeah, we've been working with the audio a bit too,
and I think it comes across Brian. Brian actually at
his home studio, has been working with his board, so
he knows a lot more about it. Well we ever
did before.

Speaker 1 (59:19):
You know, it's funny because I had kind of a
passive interest before, and now that I've got a board,
I'm like, no, this needs to be here, This button
needs to be turned up. This has to be the
game right here?

Speaker 2 (59:28):
Can you sound different?

Speaker 1 (59:30):
Oh? Right? Now?

Speaker 2 (59:31):
Like those f those those those effects.

Speaker 1 (59:34):
Should we play around a little bit now, I don't
we won't hear it, we won't hear it. Well, let's see.

Speaker 2 (59:38):
Yeah, let me see if I can.

Speaker 1 (59:38):
Okay, you ready go for it? All right? Here we go,
Here we go. Okay, all right? Testing one, two, three?
How about that? Do you hear it?

Speaker 2 (59:45):
It sounds normal? Does this sound normal?

Speaker 1 (59:47):
Sure? Yeah? I don't.

Speaker 2 (59:49):
I don't see you hear anything else. You gotta switch
those buttons in. Okay, let's see play with the FX.
I want to sound okay, sound like I'm hello, hello, hello, Hello.

Speaker 1 (59:59):
I don't think well, let's see here. Let me see
here pre ap there we go five and push that
in because at home I can hear I can hear it.

Speaker 2 (01:00:07):
Oh really yeah, let's see. Let's go to thirteen Carlo.
What happened to our YouTube? I dat right? We were
going to go live on YouTube because we had hoped
they weren't going to kick us out, but then we
found out we had to have a certain number of
subscribers on YouTube to be able. Now now I'm back,

(01:00:28):
now you're bad. But so we're still working on that,
but we can't do it right now. We need to
figure out more with the YouTube now.

Speaker 1 (01:00:36):
Obviously, after the show is over, our web manager webmaster Daniel,
uploads the show onto our YouTube page.

Speaker 2 (01:00:45):
Yeah, so it goes there, but just not live.

Speaker 1 (01:00:49):
So if nobody heard the sound effect, huh that's interesting. Yeah.

Speaker 2 (01:00:52):
Okay, Rick, as should we add compost to the garden
soil now getting ready for spring? And and Rick, that's
a great question because you know, we talked about don't
fertilize right now, and composts is not necessarily a fertilizer
that you're gonna say, oh, you know, like it's gonna
making the plants.

Speaker 1 (01:01:12):
Because we don't want to encourage growth this time of
year exactly.

Speaker 2 (01:01:15):
So, but compost right now is gonna be good. It's
gonna help, it's gonna be like a nice blanket. It's
gonna then go into the soil and be ready for
the spring. Do a little bit of breaking down. You
just don't want to put too much over plants. You
don't want to bury your plants with it. So embrace
right now would be a good time. And back to
kind of like what I said before regarding the earthworm castings.
The only thing you don't want to do is put

(01:01:37):
it down in an area where it's just gonna wash away,
because now it's a Now it's a waste. You know,
if if you're putting on a slope or an area
whe're you gonna get a lot of runoff. All that
loose new soil is just gonna wash away, and it's
kind of a waste of money or effort or or
you know, if it's your own compost. So you just
want to not allow it to just wash away.

Speaker 1 (01:01:58):
You know, I don't see any more is a white
fly out of control? No, there was a time back
in the nineties you.

Speaker 2 (01:02:06):
Taught you had to talk with it.

Speaker 1 (01:02:08):
But back in the nineties. I lived in Pacific Beach,
right next to the Catamaran Hotel, and they have a
myriad of you know, tropical plants and hibiscus and palms
and everything, and I remember it looks like it looks
like a giant spider web. Oh gosh, And I had
I had no idea what sticky? What that was? I'm like,
what is I never heard of that? Yeah, And then

(01:02:29):
you know, over the years, getting into the show, we
talked about it, and I think worm castings. Wasn't that
one of the way to get waste, to.

Speaker 2 (01:02:36):
Get rid of a great way to control it, right, Yeah,
So I naturally absorbed the worm castings and then they
produce oils, and therefore then the plant doesn't get white
fly or some of the other bugs.

Speaker 1 (01:02:47):
So I think we've basically eradicated it, or at least
we have it under control. Yeah, whereas before it seemed
like it was out of control. Well, like you said,
we just didn't know. And and the other thing we've
touched on before is we've changed a lot of a
lot of the places have changed the way they take
care of their plants, by putting chemical fertilizers, by encouraging

(01:03:08):
all that growth, we were actually making the plants more
susceptible problems, and we didn't realize that. So by the
plants naturally fertilizing themselves, by not forcing them to grow,
the plants can naturally fight off those bugs. So you
know what's interesting about organic fertilizer When you treat the soil,
not the plant itself, You treat the environment. You're giving

(01:03:28):
the plant a good environment to work with, as opposed
to chemical fertilizers that go basically directly into the plant. Now,
once that plant has used it up, it needs to
be fertilized again. I would imagine organic fertilizer, when you
treat the soil, you have to fertilize less because it's
it's leaching into the soil.

Speaker 2 (01:03:49):
Yeah, and it's always there, and it's always it's always there,
and the plant takes what at once versus forced exactly exactly.
So you know, you know, you probably do see that
lot around wherever your knat, wherever you are, Like, you're
gonna see you know, less scale, less whitefly, less mealy bug.
Because we've moved away from a lot of the chemical

(01:04:10):
fertilizers and we moved into a more organic gardening system
that allows the plants to produce the oils that you know,
will fight off a lot of those.

Speaker 1 (01:04:21):
Now that's not to say that there are some instances
where a very controlled use of chemical fertilizers can work.

Speaker 2 (01:04:28):
Oh Like I mean, hey, if you're having a party
and you want your flowers in bloom using super Bloom
or you know, or Ultra blue.

Speaker 1 (01:04:36):
What's the Scott's product. Yeah, yeah, miracle mile growth.

Speaker 2 (01:04:40):
You know, you're gonna you're in about a week, your
plants are gonna look amazing.

Speaker 1 (01:04:44):
Yeah, you know, but in the long term, yeah, you
can't sustain that because that's unnatural growth. It does, it
does make the cell walls very thin.

Speaker 2 (01:04:53):
Yeah, exactly, and that's the problem where bugs come in
and yeah, things.

Speaker 1 (01:04:57):
Like that, and bugs look at that like a neon sign. Yeah,
like look how good that looks. You know, it's like
the wolf whistle, you know, the wolf look at you.

Speaker 2 (01:05:09):
So so yeah, so, you know, a good organic approach
is always going to benefit you in the long running.
Like you say, you fertilize less. The plant also tolerates
time of cold, time of heat, time of drought, time
of old watering much better. And you know, it'll amend
the soil, so clay, soils begin to break down, DG

(01:05:31):
begins to have actual like life in exactly, yeah, exactly people.
You know, so anytime you can, you know, amend the soil,
earthworm castings, organic fertilizers, compost, all those are gonna benefit
you in the long run and overall. Like you, eventually

(01:05:52):
you don't even have to fertilize your plants.

Speaker 1 (01:05:54):
They just go by themselves. Exactly. Yeah, that's what you want.
They're like kids. You want to set them up to
be independent.

Speaker 2 (01:06:00):
Dependent, let them grow.

Speaker 1 (01:06:03):
Open the door. You go, okay, well, let's see we can.

Speaker 2 (01:06:09):
But I will say though, people that have potted gardens,
that's different. It's different. But if you use organic fertilizers,
you are not forcing the plants as well. So it's
still a good thing to use and potted, but you
do have to keep adding it, you know, because it's
gonna lead, it's gonna drain, it's gonna drain up you.
Only in a pot, they you they work with what

(01:06:32):
you give it. In the soil naturally, in the ground
they can pull, they can, you know, things change, But
in a pot, it's what you give.

Speaker 1 (01:06:39):
I'm a pot skaper. You're a pot scaper, pot scaping. Okay,
we're gonna take a break at Bistok Radio Facebook live
back after these messages. Well, we made it to the
last segment. We learned a lesson. We kind of knew that.
After about an hour, Facebook says, you're done. So we
are gonna do it ourselves here on out, moving forward,
after the after the hours up, after the final we'll

(01:07:00):
shut down to break, we'll start again, whole new show
each hour, just so you know. And that's a heads up,
so tell your family and friends who wonder what the
heck happens after an hour.

Speaker 2 (01:07:09):
Yeah. So Jana has made a funny comment too, and
she says, we never have to fertilize our roses in
an old horse pasture, so you know, it was an area.

Speaker 1 (01:07:20):
Where fertilizers always there.

Speaker 2 (01:07:21):
Yeah, the horses, you know, used to just you know,
roam and you know, obviously you know, they amended the
soil there, right, and now it's just full of wonderful.

Speaker 1 (01:07:30):
Nitrogen and everything on me.

Speaker 2 (01:07:32):
It's organic, and you know, and that's so true because
the soil has been amended. That's a nice if we
could all have a horse pasture, right, the plant in.
That's funny. So happy Thanksgiving. You and Dana are celebrating
My family were going out to buffet.

Speaker 1 (01:07:54):
Now, what time you're gonna get What time was your buffet.

Speaker 2 (01:07:56):
Our buffet thing? Let me see what.

Speaker 1 (01:07:58):
I'm gonna guess. I'm gonna guess ten o'clock.

Speaker 2 (01:08:00):
No, we're doing it later.

Speaker 1 (01:08:03):
One o'clock.

Speaker 2 (01:08:06):
Okay, tom Ham's Lighthouse. If anybody's in the area, We're
gonna be at tom Ham's Lighthouse one thirty over by
the airport.

Speaker 1 (01:08:13):
Shelter Island, No, that's not Is that Shelter Island or
is that Harbor Island? Shelter Island? You're right, you know why.
It's the same island as Cornic Carbor Island. Isn't Harbor
says Harbor Island drive Okay, yeah, yeah, we have too.
There's Shelter Island Harbor Island here in San Diego and
San Diego Bay. Now you know what you don't remember this,
but back in the sixties, so picture you know where

(01:08:33):
the Valley high is, yes, okay, that whole area there,
and you've got San Diego Bay there. Yeah, back in
the sixties. At anyone given time, there might be four
or five aircraft carriers and battleships anchored.

Speaker 2 (01:08:45):
Right there in that Oh yeah, so not not where
they normally are nowadays. They were right there.

Speaker 1 (01:08:51):
Well, there's orry, there's there's few of them where they
are now. But and then they realized there's only one
way in there, right yeah, off the point. If anybody
were to bomb that area or shut down the entrance,
all these ships then would be stuck within that area
of San Diego Bay. And they said, did not such

(01:09:13):
a good idea. We're not going to keep all these
ships in here. Not very smart. But they were there
all the yeah, all the time, back when I was
a kid. It's like, look at all these ships here. Wow. Yeah, okay,
a little bit of San Diego trivia. Not that they
were planning on somebody bombing Point Loma. I'm just hope
not throwing it out there. At the time. That was
a different time. It was very cold war back then.

Speaker 2 (01:09:32):
Yeah. Oops, click the wrong link.

Speaker 1 (01:09:35):
Sorry.

Speaker 2 (01:09:36):
I want to make sure we get all the questions.
You hear the sprinkles again.

Speaker 1 (01:09:39):
I do. It's nice, you know what a little bit
of sprinkling not enough to do anything, you know? The problem?
What's that? What's that going on?

Speaker 2 (01:09:47):
Dana, can you stay on for a few more segments
and then on your.

Speaker 1 (01:09:51):
Ow data enjoying your home alone. Okay, that's that's good.

Speaker 2 (01:09:58):
You know what Dana is like taking time coming home, Brian, do.

Speaker 1 (01:10:01):
A couple more segments just for the fun of it.
You know the problem with this kind of spinning rain.
This is where your car gets dirty. Oh yeah, whereas
yesterday morning when when it was pouring, it just.

Speaker 2 (01:10:12):
Washed it off.

Speaker 1 (01:10:12):
But this is uh and we'll see what happens.

Speaker 2 (01:10:16):
It's funny. Yeah, so that's what we'll be.

Speaker 1 (01:10:22):
Okay, we're gonna be low key.

Speaker 2 (01:10:24):
I'm not even Thursday and Friday off. Yes, And we
have Christmas trees at the nursery now, so we're we're
gung ho. We're already selling Christmas.

Speaker 1 (01:10:33):
Is the smallest Christmas tree you have.

Speaker 2 (01:10:35):
Two feet tall? Yeah, I mean unless you want to
talk about one of those like topiary two feet So
you got exactly.

Speaker 1 (01:10:44):
We're we're a small Christmas tree house.

Speaker 2 (01:10:46):
Well you got cats, oh my gosh, worry about the
cats getting in the tree and eating it.

Speaker 1 (01:10:51):
I will say this, we have some of the best
looking fake silk plants in the house. If they always
fool everybody. Yeah, we have to because the cat Yeah,
and even even some of the fake plants they start
to chew on.

Speaker 2 (01:11:03):
Do you give them the cat grass or no? Yeah,
do you give that to regularly or no?

Speaker 1 (01:11:07):
Not regularly when we think about it.

Speaker 2 (01:11:09):
Yeah, they got the store and we got the.

Speaker 1 (01:11:11):
One cat who's just turned six months. I don't think
he's ever had cat grass yet.

Speaker 2 (01:11:15):
Oh yeah.

Speaker 1 (01:11:16):
Or cat nip, well, the catnip they love.

Speaker 2 (01:11:18):
Oh okay, oh you give them the dryer. Do you
have a plant both? Do you have one growing in
your backyard? Not at the present time, because that's stuff
that you can just grow and clip and grow and clip.

Speaker 1 (01:11:28):
You know. We did a deep dive on cat nip
in its origin and history and it's pretty it's it's fascinating. Really. Yeah.
Now cats, well, if you want to call it getting high,
it lasted about fifteen to twenty minutes, okay, and then
it's they're done. Yeah, you got to give them more.

Speaker 2 (01:11:43):
You got to give them more. That's funny. So do
you have a catennip plant in the backyard?

Speaker 1 (01:11:48):
Not anymore?

Speaker 2 (01:11:49):
No, No, we should think you should. We should just
always have one.

Speaker 1 (01:11:53):
And you see them at the nursery yeah, you really.

Speaker 2 (01:11:55):
You just clip it. You can just clip it and
give it to him, clip it and give it to them.

Speaker 1 (01:11:58):
You sell them at the nursery.

Speaker 2 (01:12:00):
Yeah, catnip had no idea. Yeah, most nurseries, I think
I just never thought about that. Yeah, okay, and we
sell cat grass. We have we have a specific type
of cat grass that we grow to and some customers
have said their cats will only go to our cat
grass because sometimes you buy them at like the pet
store or like a grocery store, it's a different grass.

(01:12:20):
But when there's the actual cat grass, the cats like
it a little bit more so.

Speaker 1 (01:12:25):
Yours is fresh and ready to go. It's it's it's
the kind.

Speaker 2 (01:12:29):
Yeah, we grow it out there. We grow it at
the nursery.

Speaker 1 (01:12:32):
Wow.

Speaker 2 (01:12:32):
Yeah, because of we get these seed packages botanical interest
that cat grass cats specifically like that one.

Speaker 1 (01:12:41):
And the catnip. You have a cat nip what is
it a bush or tree?

Speaker 2 (01:12:45):
What grow groundcover kind of a plant? Yeah, cat nip.

Speaker 1 (01:12:51):
Well grown pots. Yeah, they perfect pots.

Speaker 2 (01:12:54):
I have it in pot. You should always have it.
Cat grass you can't really have because it's an annual grass,
like you'd be cutting.

Speaker 1 (01:13:01):
It and it's all year round.

Speaker 2 (01:13:03):
Yeah, all year round. Really, yeah, okay, exactly, that's funny.

Speaker 1 (01:13:08):
Yeah, that sounds good. I'm surprised Danny hasn't chimed into
say she just.

Speaker 2 (01:13:12):
Did Brian get a catnip plant and the grass cat
grass Tiger has You know what, why don't.

Speaker 1 (01:13:17):
You ask Tiger for as a as a Christmas present
to you, Dana, to give you a catnip vine groundcover
type of thing.

Speaker 2 (01:13:26):
Yeah, it's funny. I wonder you know, I know we
don't have really time to chat about this, but to
our listeners, it's like, I'm sure there's some plants that
they have animals, and that they have plants for those animals,
you know what I mean, meaning like you you know,
cats or dogs, or if maybe they have chickens or
you know, you know, talk about grubs earlier. Chickens love grubs,

(01:13:49):
you know. But you know, there's there's always those plants
that you grow for your ans.

Speaker 1 (01:13:53):
Who maintains we got about a minute to go quickly,
who maintains your chicken coop at the nursery?

Speaker 2 (01:13:58):
We have a couple of staff members. Okay, yeah, they
clean it out, maintain and feed them, harvest the eggs,
do all that. Yeah, it's fun. It's fun to do.

Speaker 1 (01:14:05):
The chickens have a personality, of course they do. Love chickens. Okay,
that's gonna do it, folks, ladies and gentlemen, boys and girls. Again.
John is off next week. The next week's show, we're
gonna do one hour. We're gonna shut down and then
restart again for the second hour or so. Just so
you know. This way, I think it's gonna alleviate a
lot of problems. Try to get John on for next week.
We'll do our best to get John. Enjoy your Thanksgiving Tiger,

(01:14:27):
Yeah you too, and all the up to find the
right listening and watching us here on guard in America.
Enjoy the rest of your weekend. We'll see you next week,
next weekend, that is, after Thanksgiving. God bless everybody. Thank
you so much for tuning in, and we'll do it
again next week after Thanksgiving right here on Guarden America.
Take care,

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Thanksgiving Week Garden Chat with Bryan and Tiger - Garden America Podcast & Show [11.22.25]

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.css-14f5ked{margin:0;word-break:break-word;display:-webkit-box;-webkit-box-orient:vertical;box-orient:vertical;-webkit-line-clamp:2;overflow:hidden;}Thanksgiving Week Garden Chat with Bryan and Tiger - Garden America Podcast & Show [11.22.25]