The 420 Radio Show S190_ E8 - 08-22-25 - The 420 Radio Show

Episode Transcript
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Speaker 1 (00:01):
You're watching the four twenty pace found at four twenty
pace god c a.

Speaker 2 (00:10):
Day tuned.

Speaker 1 (00:11):
We'll be right back after this to.

Speaker 3 (00:28):
Plea Mavin.

Speaker 1 (00:32):
Lifestyle Radio website. I like a co website. You're listening
to Lifestyle Radio. The opinions expressed during this show are
those of the individual participants and do not necessarily reflect
the opinions of their associated organizations for Lifestyle Radio.

Speaker 4 (00:53):
Do you like music?

Speaker 1 (00:54):
You like?

Speaker 5 (00:55):
We well, we going to be good friends much. I
like more than small oak in trees? Don't make you
dance the doze? Don t two have a Gioka bowl?
On the four twenty radio show. On Let's Style Radio.

Speaker 4 (01:17):
Hello to the.

Speaker 1 (01:21):
To the today, you have to deal with mouthy and
mouthier Marcel's mouthier.

Speaker 4 (01:30):
No, I don't think so. I was thinking the other
way around. I think you're most here. I'm just blunt. Well,
we're having to Facebook. This may be an issue on
Facebook's and it is possible stream was ended or yah.

Speaker 1 (01:43):
Yeah, yeah, that's what I'm fixing right now.

Speaker 4 (01:46):
Facebook.

Speaker 1 (01:47):
Thanks thanks a lot, Facebook, thanks for your input.

Speaker 4 (01:53):
Yep, thank you. Hello people from from the Internet world listening.

Speaker 1 (01:59):
Hello Internet world people.

Speaker 4 (02:00):
Yes, I'm going to try and stay nice and calm
this evening. Just to make you more relaxed, well, we
indulge in some cannabis products.

Speaker 6 (02:13):
June Fridays at seven pm Eastern Time on four twenty
Radio dot CA A.

Speaker 1 (02:20):
Thank you for coming out.

Speaker 4 (02:26):
Yeah, that's that's it for the show, because you're fucking out.

Speaker 1 (02:32):
I'm on the wrong side, even though I'm staring at
a wall no matter which way I look.

Speaker 4 (02:37):
Hey, buddy, I've never I've never had a calm, relaxing
day in my life. I think get rid of Welcome
to my world, can't Oh oh so look here ansel.

Speaker 1 (02:49):
Well, I guess I'll just I know what I'll do.

Speaker 4 (02:53):
What are you gonna do?

Speaker 1 (02:54):
I'll delete you.

Speaker 4 (02:56):
Thanks a lot, delete me. Go ahead, Okay, now we'll
shave this all right.

Speaker 1 (03:03):
So we've got some music, we've got some videos. What
kind of videos do you have for this week?

Speaker 4 (03:10):
Oh? I didn't know what I was going to I'll
have to look that up.

Speaker 1 (03:16):
You know we do this every week, right.

Speaker 4 (03:20):
Yeah, yeah, yeah, I know my videos. I got a video.
I've always got a video because it made like a
whole bunch of.

Speaker 1 (03:33):
Them, you know what I made one? I was trying
to make one about magnesium and why it's so important
for cannabis consumers to take supplements because cannabis will deplete
your magnesium very quickly if you use a lot of cannabis,

(03:57):
So unless you're eating uh magnesium stuffed fruit and foods
and vegetables and stuff like that, it can make you
feel like your battery's dying apparently. And the video that
I made, I didn't like. It gave me no information.

(04:18):
It was just like this is this, this is that? Okay,
bute bye. It was only like ninety seconds or something
like that.

Speaker 4 (04:27):
So oh I was quick to the point.

Speaker 1 (04:31):
Well, but it didn't It wasn't to the point is
when I'm getting it right right. It wasn't to the point.
There was no information that was even interesting. And it
was the first time that I had done a video
where that has.

Speaker 4 (04:45):
Happened with AI with AI yes, oh yeah.

Speaker 1 (04:49):
I've done lots of interesting videos without.

Speaker 4 (04:51):
AAI AI is is. I mean, it can produce you
a really good video if you ask get the right way.

Speaker 1 (05:01):
Yeah, this is this is the thing.

Speaker 4 (05:04):
I've played with chat GP quite a bit, and I've
asked chat GPT question and then asked the same question
with detail and gotten completely different answers.

Speaker 1 (05:17):
I've asked chat GTP one thing and then gone into
the video ones and exactly two different animals there. Obviously
each system is set up differently, but they are the same, right,
They're all running off of chat GTP, are they not?

Speaker 4 (05:41):
Yeah?

Speaker 1 (05:41):
Is not the Big one or Gemini or whatever it's called. Well,
I don't know what they're calling me.

Speaker 4 (05:45):
I don't know what engines they're using now.

Speaker 1 (05:49):
Now Facebook is introducing it, Google's introducing their AI stuff.
You can't get away from it on these fucking stupid apps. Now,
I don't want to use AI. When I don't want
to use AI, you know what I mean, I don't
like it getting into my face. I'll give you another example.

(06:10):
I shut off my Netflix because I got it to
watch a couple of things, one of them being Wednesday,
and you know they they took over my fucking TV

(06:31):
and I couldn't get out of Netflix. W I don't
know why. The minute I canceled my account, I loaded.
I turned on my TV in my bedroom because it's
got I got a chrome cast on there.

Speaker 4 (06:45):
Yeah, and I.

Speaker 1 (06:47):
Could not get out of Netflix. It kept asking me
to re up, come on, sign up again, blah blah blah,
like they're they're doing a blitz now because you know
we're coming into the colder months. They want your money, right, Yeah,
so but yeah, no, it's I'm I'm not enjoying Netflix
like I used to, so I canceled it. Hello guys,

(07:11):
Dean Dale buddy, question time. What are you smoking? I
am smoking a high bred dimebag pre roll mh.

Speaker 4 (07:33):
I'm drinking in an ice cap with eighty milligrams of
THC infused ice cream.

Speaker 1 (07:43):
Wow, that's relliantic. So you're gonna sellah car all drunk.

Speaker 4 (07:47):
People, and I don't get it. I had a busy week, man,
so I'm tired. This is my relaxation.

Speaker 1 (07:58):
I've I've had a very very sore week. It's been
raining on and off. The humidity of the nineties.

Speaker 4 (08:10):
Wish I could good humidity.

Speaker 1 (08:13):
I think that's the only reason my plants are still alive.

Speaker 4 (08:16):
But we've got we've got a little bit of rain
here the other day or the other night, and it
was enough to make my lower lawn green, but not
my upper one.

Speaker 1 (08:30):
My neighbor next door dug out a tree and then
replanted seed grass seed and has been watering it relentlessly.
In three weeks, you can't even see except for a
few patches, you can't even see any soil at all left.

(08:53):
It's amazing how fast the grass grows here. I think
it's because of the humidity.

Speaker 4 (08:58):
Well, yeah, if you plant grass seed, ideally you should
haven't watered completely for seven days.

Speaker 1 (09:06):
Yeah.

Speaker 4 (09:07):
I mean it's soaked for seven days. If you've got
a high humidity area, then you don't need to run
a garden spring because it's taysteamp.

Speaker 1 (09:16):
What kind of rosin? That's what I want to know.
Down smoking rosin and eat oil. I'm eating oil too.

Speaker 4 (09:30):
But we just smoking fresh half rosin.

Speaker 1 (09:36):
I can't wait until I have enough to squish. You know.
I I enjoy squishing. I enjoy rosin. I enjoy resin.

Speaker 4 (09:45):
Yeah, I enjoy I enjoy cannabis.

Speaker 1 (09:54):
Hey, buddy, how's the weather out there where you are?

Speaker 4 (10:00):
I warm? No, I meant buddy, weeds probably dry and warm.

Speaker 1 (10:06):
I can't remember. He's down in the States. I can't
remember where.

Speaker 4 (10:09):
He is, someplace dry and.

Speaker 1 (10:12):
Warm, Dry and warm. I don't think I like dry
and warm. Although you know, my sister is an Alberta
or as the what I call the Canadian Texas and
it's crazy dry.

Speaker 4 (10:30):
There when I was when I was young, my first
trip to Alberta, I didn't realize that Canada had deserts
and rattlesnakes and antlope until I got Alberta.

Speaker 1 (10:44):
No, thank you.

Speaker 4 (10:46):
Yeah, and Alberta's got all three of the above.

Speaker 1 (10:51):
We have had an influx of bears in town. Just
up the road here. One of my neighbors bear went
into their house through the screen door twice in one
day and unfortunately set there. Yeah, no, said, bear was
put down. Unfortunately.

Speaker 4 (11:08):
Well you have to after that.

Speaker 1 (11:10):
This is what I said as well. I mean it
gets to the point where they get aggressive, then you
have to do I have used.

Speaker 4 (11:16):
No, it's not even aggressive, it's not aggressive. What happens
is this, as soon as they start going into your house,
then it becomes a damage liability problem.

Speaker 1 (11:29):
Well, they come back, but they keep coming back.

Speaker 4 (11:32):
Yeah, but but they won't keep coming back to just
your house. They'll start going to everybody's house and say, hey,
if we just smash into this door, we can get
all the time.

Speaker 1 (11:43):
Well, it's like I haven't put it. I have not
put any bags out since the bear started coming out
and I've only had one wandering through my yard and
I've had my uh my pale. My garbage pail was
assaulted one evening, but there was nothing in there, so
they just left. I think that also my bare alarm

(12:06):
with on it might have scared them away last year
as well. But they'll be back. Unfortunately, it is what
it is. They had a large one caught in a
trap at the end of the street there in the
park and last Thursday, I think it was caught or
even Wednesday last week and it had to sit in

(12:29):
that can until Monday when bare Watch could come out.
That I don't like. That's just cruel.

Speaker 4 (12:37):
They take them over a sandwich.

Speaker 1 (12:39):
Yeah, no things. I've actually driven by one of the cages.
They're they're not very friendly. I don't even want to
go near the cages.

Speaker 4 (12:51):
Man.

Speaker 1 (12:51):
They had a cage set up in the hospital last year.

Speaker 4 (12:56):
I used to set the cages up so they don't
bother me.

Speaker 1 (13:01):
You know what. I have sat in my yard and
had a six hundred pound black bear walk right past
me while I'm sitting there. And generally they're like big puppies.
They just keep walking by. But the minute that they
get a whiff of something they want.

Speaker 4 (13:23):
Yeah, I was fishing one day. I was fishing one
time when I was a kid, and fishing a little
still water. So a brook runs into a little spot
that widens up and it opens up into a hole.
We called those still waters. Well, right on the other

(13:45):
side of the brook was a beer eating blueberries while
I was sitting there fishing on the other side of
the brook, And it continued to eat blueberries, and I
continued to fish, and then we just went in our
separate ways. Well, if you don't bother them, they don't bother.
You don't between a mother and a.

Speaker 1 (14:02):
Cub, correct, unless, of course, like here. Unfortunately, we've had
no berries at all this year. Oh yeah, yeah, so
the barriers are quite cranky and uh, you know, they
want to eat some and that's one of the reasons
why they're out and about in town. I mean we're

(14:25):
seeing them just walking down the street in the middle
of the day.

Speaker 4 (14:29):
Yeah.

Speaker 1 (14:30):
So there's also an influx of wolves and coyotes around
as well, just wandering when I'm pat dogs.

Speaker 4 (14:39):
We don't have any wolves. The odd time we'll get
a coyote in town here, we've got that.

Speaker 1 (14:46):
We've got the wolf version of Koi dogs here now
as well.

Speaker 4 (14:51):
Probably the toys right, yeah, probably within the next twenty minutes,
I'll have two deer down in my backyard eating my
grape leaves. We don't have deer here, Oh, we have
all kinds of deer here.

Speaker 1 (15:07):
We have moose.

Speaker 4 (15:10):
I like moose better. Yeah, they're both delicious. I'm sorry,
but they're both delicious. But I do like you.

Speaker 1 (15:17):
Know what I'm not. I've tried venison and I didn't
like it. It was too gamey for me. It was
also I also was forced into trying it because it
was cooked in the same oven as a roast. Yeah,
a beef roast.

Speaker 4 (15:34):
Okay, So here's this, here's the secret for Jeremy.

Speaker 1 (15:37):
The days don't like the taste kind of transferred onto
the beef. I didn't like it.

Speaker 4 (15:43):
Nah, that doesn't happen, but very likely a deer meat.

Speaker 1 (15:49):
I wouldn't like it with Jeremy.

Speaker 4 (15:51):
If you don't like the gamey flavor, if you don't
like the gaminess, gamey flavor. And most meats don't add pepper,
Oh really, because black pepper brings out that gamey flavor.

Speaker 1 (16:02):
I didn't know that. Is that with most meat?

Speaker 4 (16:06):
Yeah? And if and for.

Speaker 1 (16:09):
I know the salt will make meat very hard.

Speaker 4 (16:14):
No, no, no, salt will actually go win and break
down meat. Make it at yep, Vinda girl gwin and
break down meat. But it cooks it like bomelane. Bomelane
is the enzyme in pineapple used as a meat tend riser,

(16:35):
so it breaks down proteins.

Speaker 1 (16:37):
I hope you're going to go to the hash chat
there guys and talk about our show one day.

Speaker 4 (16:45):
Yeah. And if you want to cook bear meat and
you don't like that greasy yuck that sticks to the
roof of your mouth, you cook it with a bit
of white wine.

Speaker 1 (16:55):
I have I've heard that the wine softens.

Speaker 4 (16:58):
Yeah, that's oftimes is it breaks down the grease.

Speaker 1 (17:02):
I have no desire to taste bear, or venison or moose,
although my sister has said that when I go visit
next year, we're going to try some bison. I want
to try some bison.

Speaker 4 (17:18):
It's good, I mean it's it's good.

Speaker 1 (17:21):
If it's not done right, it's very hard.

Speaker 4 (17:25):
So with beef so different.

Speaker 1 (17:28):
Sometimes I had I had a steak for lunch for dinner.

Speaker 4 (17:32):
I find bison is just a bit richer in beef.

Speaker 1 (17:36):
Really, Yeah, like more flavor.

Speaker 4 (17:40):
Yeah, it's it's. It's especially depending on the cut, it
can be a much richer flavor to me. Seriously. The
best meat that I've ever eaten, though, is caribou.

Speaker 1 (17:54):
Yeah, caribou.

Speaker 4 (17:55):
No, thanks, No, it's It's always been one of the
best meats that I've ever eaten. And I had it
years ago and I've never had it since, and I'd
love to have it again.

Speaker 1 (18:08):
Dale knows the guys. Why don't you hit him up? Dale?
He knows what guys, the guys from the hash church.

Speaker 4 (18:17):
I thought I was talking about cariboo because he knows
where to get caribou.

Speaker 1 (18:22):
I was, I was just I was just, you know,
I know who bubble Man is. I mean, he's been
around a long time, right, But yeah, anyways, apparently there
is a large family of caribou that live on the

(18:42):
island here, just outside of the bay here. And how
they got there was at one time the lake actually
froze over and it doesn't anymore, and it's it's fourteen
kilometers out there, So I guess once, you know, once
they're there, they're there, right, So they stayed? I thought

(19:04):
you did, Bill? Yeah, Okay, So yeah, no, I don't know.
I'm funny about meat. I like chicken, I like pork.
Don't tell my.

Speaker 4 (19:21):
What about wild war.

Speaker 1 (19:24):
I've heard it's actually I like I like pork, and
I've heard that much like bison, wild boar is supposed
to be very good as well. Yeah, it's also also
in the cooking, right if.

Speaker 4 (19:43):
Yeah, and that's what it was with spices. Yeah, with
anything that you're cooking and not just the right spices,
the right process, whether it has to be braised or grilled.

Speaker 1 (19:55):
Or I want to try and find a brisket, I'm
having a craving and you can't get it anywhere here,
so I have to order one and make it myself.

Speaker 4 (20:12):
Wait, oh, you wanted to try and get a brisket
that was already done?

Speaker 1 (20:16):
No, no, no, I know where to get that. I
just fucking call I just just call Pansers.

Speaker 4 (20:22):
Oh they ship it to you.

Speaker 1 (20:25):
Oh yeah they would ship. Yeah, yeah, yeah, they probably
ship a lot.

Speaker 4 (20:30):
They do a good job.

Speaker 1 (20:32):
I don't know, I don't know, you know, no, I mean.

Speaker 4 (20:36):
Have you had your brisket before?

Speaker 1 (20:39):
Dude? I grew up eating pansers. Pansers is a staple
in Toronto. It's one of the only true delicatestants left.

Speaker 4 (20:47):
Oh so they have good briskets.

Speaker 1 (20:49):
Oh, they have good bagels, they have good everything. The
only thing that I don't like now, and they're still there.
One of my few favorite restaurants that are still there.
Silverstein's is no longer they although they have somebody making
bread obviously in it, and it's good bread, but it's

(21:11):
not Silverstein's. Yeah, there used to be so many delis
in Toronto now.

Speaker 4 (21:19):
Mm hmm. Well, because everybody goes for convenience of prepackaged
food at the grocery store, where people like me trying
to get away from that, it's harder because they'll find
a half decent deli.

Speaker 1 (21:39):
Yeah. I've been told that there's a good deli in
thunder Bay, which I've actually been in. I didn't know
it was a deli though, I thought it was a bakery.
Apparently there's a deli there as well. And they make
those donuts that the don airs. Then, is that a donut?

Speaker 4 (22:03):
No, it's an air. Is is a basically a pet
of bread with a almost like a meat loaf on it.

Speaker 1 (22:14):
Yeah, no, that I can't know what it's a it's
a donut.

Speaker 4 (22:19):
That's Uh, it's not a smoked brisket sandwich. Is that pastrami? No,
because pistromi is brisket and then smoked.

Speaker 1 (22:31):
Yes, But so I it's a different it's prepared differently.
I like gyros as well. Yeah, I missed. I missed
the gyros at MIC's on On in Scarborough, Dean.

Speaker 4 (22:50):
So back in the eighties, I went to the Middle
East and I went there for with the U n
for peacekeeping and we had a little uh Greek owned
restaurant type thing that you could go and you could
get food. Well, he donairs really came from Halifax, Nova Scotia, right,

(23:18):
but everybody was so used to the term donair in Cyprus.
This guy called these things domit done air.

Speaker 1 (23:28):
We've always called them gyros, right.

Speaker 4 (23:31):
But the difference between the gyro and the donair is
the gyro, like the gyro's there that he called don
airs were chunks, big chunks of goat meat. It's just
the normalst staple for the meat.

Speaker 1 (23:45):
I've seen them making those big, those big, huge mounds
of fucking meat. And if it's done properly, it's it's chicken,
beef and pork, is not like it's a mix of
different different.

Speaker 4 (23:59):
Meat, right, that's schwarma.

Speaker 1 (24:01):
Okay, okay, okay.

Speaker 4 (24:03):
So now if you take ground beef, ground pork, getting
a shipload of spices, pack it into a log and
then bake it and put it on one of those
spits when you shave it off, that's done.

Speaker 1 (24:21):
Are okay? Because so what the Greek version is a gyro,
right right.

Speaker 4 (24:28):
And that's but that's not slices of ground beef like hamburger.
Just literally it's it's little thin slices of hamburger. It's
it's chicken pork, yeah, or beef or whatever that's shaved
off that way. It's yeah, it's the same thing, just

(24:48):
a different process. But where the Greeks will use to
zeke with with yogurt and cucumber, no, thank you, don
aires use great no garlic, garlic and sweet and condensed
milk or evaporated milk and corn starch. And it's a

(25:11):
sweeter version.

Speaker 1 (25:14):
All right, Let's go down to the city and get
a couple of gyrosby.

Speaker 4 (25:20):
Come here, you get a donair because other than well,
I mean there's a few places around that you can
go and get some shwarma.

Speaker 1 (25:29):
I don't like swarma. I used to eat shwarma when
I was at the lounge because it was everywhere.

Speaker 4 (25:39):
My problem with or Hungarian, right, My problem with the
shwarma is the spice mixtures is too floral and a
lot of them.

Speaker 1 (25:49):
My problem with the schwarma is the next.

Speaker 4 (25:51):
Morning, I don't even think about that. Donairs is more
Lebanese spices, This warmer is more East Indian spices.

Speaker 1 (26:05):
Is garlic and Greek garlic.

Speaker 4 (26:08):
Which is Mediterranean spices.

Speaker 1 (26:10):
It's all it's all that kind of stuff, right, It's
all Mediterranean, isn't it?

Speaker 6 (26:17):
No?

Speaker 4 (26:17):
Because then if you look at Jamaican spices, right, like
for jerk chicken and things like that.

Speaker 1 (26:23):
Not a fan.

Speaker 4 (26:24):
You don't like jerk chicken, No, I don't.

Speaker 1 (26:27):
It's the bone thing. I can't eat chicken on a boom.

Speaker 4 (26:31):
So you don't have to cook it on a bone.
You can make jerk chicken bone lest.

Speaker 1 (26:36):
Yeah, no, not no, no no.

Speaker 4 (26:41):
But jerk chicken is jerk chicken is the flavor of spices,
and it's heavy on the clothes.

Speaker 1 (26:48):
And it's also heavy on the heartburn.

Speaker 4 (26:52):
Everything's heavy on heartburn.

Speaker 1 (26:55):
Getting there.

Speaker 4 (26:57):
Like me, man, The jory of my diet is liquid.

Speaker 1 (27:05):
Yeah, al as well.

Speaker 4 (27:06):
Right, well to that or a fucking choked to death.

Speaker 1 (27:11):
So I'm I'm starting to not like foods that I
used to like, and I'm starting to like foods that
I never liked. So getting over is weird.

Speaker 4 (27:26):
No, that's not. My My issue is is I have
an esophagus that works when ms LEDs at work.

Speaker 1 (27:36):
I get that.

Speaker 4 (27:37):
So if I get food and I start swallowing food,
and then halfway through the meal, my esophagus decides that
it no longer wants to let food down. Now I've
got a whole bunch of food stuck in my throat.

Speaker 1 (27:47):
Yeah, that's pains, and you're like an old Jewish guy.

Speaker 4 (27:54):
No, no, no, I just let the tears come and
wish that I was dead. Wait till it, wait till
it finally gets into my stomach. It's a good way
to end a meal. So need lists to say, I
don't go deat much.

Speaker 1 (28:12):
I don't either. Although I tried to pizza here a
few weeks ago. It wasn't bad. They made it the
way I like it.

Speaker 4 (28:21):
Yeah, yeah, Dean.

Speaker 1 (28:23):
Dean has a sack where his food goes and sits
because of his sophageal issues that he was born with
and it's gotten to the point where the sack is
now leaking into his lungs and causing issues.

Speaker 4 (28:39):
Oh that would suck. My issues is my stomach was
formed upside down.

Speaker 1 (28:47):
You have no muscles in your esophagus because it's your asshole, dude.

Speaker 4 (28:52):
Yeah, In a normal stomach, you have a large opening
at the top the low food in and a small
opening at the bottom of allow food out. And and
it doesn't happen then And when it's mine is opposite.

Speaker 1 (29:05):
The top, when it just sits in the pouch with Dean,
it gets it gets infected, and then yeah, the issues
because it's right above as lung as right.

Speaker 4 (29:18):
Yeah, yeah, it would suck.

Speaker 1 (29:20):
Oh yeah it does. Plus he's got a breather.

Speaker 4 (29:23):
So you know, I feel for you, Dean, because it's
not not being able to enjoy food sucked.

Speaker 1 (29:30):
I'd smoke more weed, but yeah, no.

Speaker 4 (29:34):
That doesn't help. I try.

Speaker 1 (29:36):
I'm trying.

Speaker 7 (29:39):
Yeah, tell me this message in me here. Yeah, it's
a message.

Speaker 4 (29:54):
Oh ah, are you eyeing?

Speaker 1 (30:03):
Why? Why are you eyeing?

Speaker 4 (30:06):
Because of m J.

Speaker 1 (30:09):
I think it's time for some diesel.

Speaker 4 (30:12):
And he said I'm sick and was passed. So oh yeah,
that's what I said, all, well, but she's awake now, yeah,
a bunch of bitches.

Speaker 1 (30:30):
So I've got some some some some good news about
my garden. I have buds starting, thank god.

Speaker 4 (30:44):
Yeah. I think i'd go for that team straight pipe PVCs.

Speaker 1 (30:50):
Why not just go to go to home, home to
home hard. We'll have some of that ship. I could
do it for you give me my knife.

Speaker 4 (30:58):
I think they could make it one do everything else.

Speaker 8 (31:05):
Nowadays, I think that unfortunately, PVC might might erode rather
quickly with the with the acids and stuff, or maybe not.

Speaker 1 (31:20):
I don't know. I'd be worried about gassing.

Speaker 4 (31:26):
Well, let's just let's just do a quick Google check here.
Mm hm, can you go take a look at PVC
and hydrochloric acids.

Speaker 1 (31:37):
Okay, you you do that, and I'm gonna play one
of our songs that I have loaded up. Where is
my thing? And this is.

Speaker 4 (31:48):
Mm hmmm.

Speaker 1 (31:55):
And a uh trip on an old laptop.

Speaker 4 (32:04):
Unfortunately, still, okay, we gotta try something different than PVC.
That won't work. Kuai gosh, it's gonna make it brittle
and possibly rupture. And then you got all them shirds.
You gotta deal with.

Speaker 2 (32:24):
Me too. It's life one for the legends.

Speaker 3 (32:29):
Back in the day, they blazed a trail from scratchyet
vinyl to Hollywood tales with a van made of dreams
and smoke so loud they turned every giggle into a
cannabis crowd.

Speaker 2 (32:42):
Still smoke is still choking, legends of the leaf.

Speaker 9 (32:45):
Turning clouds of haze and the comic relief from coast
to coast.

Speaker 2 (32:50):
Their name still rings.

Speaker 9 (32:52):
Two storm kings that made the whole world, sing.

Speaker 3 (33:07):
Edro and Man, the original crew teaching us saw what
a good joint can do. With every sketch, every tune,
every line, they showed the world how to laughing unwide.

Speaker 2 (33:19):
They weren't just funny, they were free.

Speaker 9 (33:22):
Two rebels happened tac didn't need permission and didn't play clean.
They lit the torch for the cannabis scene. More on
drugs and censorships fight. They kept on rolling and sparkled bray,
still showing up, still saying and proud, still making old
stoners laugh out loud, still smoking.

Speaker 2 (33:45):
Still joking, never throwing a fake o.

Speaker 1 (33:48):
G prophets of the.

Speaker 2 (33:50):
Green Cruisade with love and laughs.

Speaker 9 (33:52):
They broke the mole, the cheating hung fire y'all never get.

Speaker 10 (33:56):
So old, so years to the walls who passed the flame,
who gavestons everywhere name still placing, still.

Speaker 2 (34:11):
Cold, steal the truth in the heades.

Speaker 9 (34:15):
This once for you on the highest mister prides, Doctor
Hi Rolling in your honor.

Speaker 1 (35:12):
Rolling in.

Speaker 6 (35:21):
June and Fridays at seven pm Eastern Time on four
twenty Radio dot CA.

Speaker 1 (35:28):
Re rolled Saturdays.

Speaker 4 (35:29):
Check it out nothing but NonStop cannabis and psychedelic programming.

Speaker 1 (35:35):
Find it out four twenty Pace dot ca a.

Speaker 4 (35:43):
Dot und.

Speaker 1 (35:49):
How are you doing, holy laggered lagger doodles? Dude?

Speaker 4 (35:55):
Wow, I know what you're doing there.

Speaker 1 (35:59):
He My computer is going a little buggy here. All right,
we are back.

Speaker 4 (36:09):
Oh you should the song? I see what's going on now?

Speaker 1 (36:12):
Yeah yeah, yeah, yeah I did.

Speaker 4 (36:16):
It was just shared to Treating Yourself page.

Speaker 1 (36:21):
Yeah, just that that's all. Yeah, everything's uh face one
by one. Facebook seems to be bumping us.

Speaker 4 (36:31):
So wait now Treating Yourself Magazine is back up and running.
Is Treating Yourself magazine or no?

Speaker 6 (36:40):
Uh?

Speaker 1 (36:40):
Marcos passing al Graham now has everything Treating Yourself? Uh.
The website is still up, uh and and they have
somebody maintaining it for them. But Al has uh, control
of the group. So we're posting shows in there as

(37:04):
well as you know, using Treating Yourself magazine itself to
pull content, right, because there's a lot of really good
One of the new segments that I'm going to start
doing both on both shows, I think is a here
and now thing. You know, we've been sitting here, all
of us, Al Graham, Marcel and I and Mary Jane

(37:27):
and a whole bunch of people have been sitting here
through this whole legalization thing. And I've got thousands of
interviews and stuff from people ten twenty years ago, don't
reflect on what's going on now. So might as well

(37:47):
pull some content and use it.

Speaker 4 (37:49):
Yeah, why not? Why not? Because I know at times
for us it feels like we're preaching to the choir.

Speaker 1 (38:00):
It's very repetitive sometimes, Yeah, I mean, telling our stories
over and over and over again for the last twenty years.
That's very repetitive. But you know, we're all of the
mind that if even one thing comes out of helping
or informing somebody, one one person, even, I'm okay with that.

Speaker 4 (38:23):
Mean, Well, here's what I'm going to do. I'm going
to share a little tidbit of information for people, anybody
that is listening that maybe they can this will help
them understand how cannabis works. Okay, right, Cannabis as a
medicine works great. And you'll see all kinds of wonderful
posts about cannabis that it treats cancer, and it treats diabetes,

(38:46):
and it treats emphasime, and it treats this and this,
and they even breaking it down and said that HC
cures cancer and CBD cures depression.

Speaker 1 (38:58):
I don't like that. You don't like that it could
cure cancer. It's not a cure, even though that's what
they say it is. It's not a cure.

Speaker 4 (39:07):
It's not a chure. What it is it's an energy
source and that's all. It really is the best way
to look at how cannabis works. And once you understand
that this is the way cannabis works, you can make
it work best for you.

Speaker 1 (39:23):
Everybody's different, every strength different. It's not just that al
cannabis is the most diverse plant on the planet.

Speaker 4 (39:32):
But it's not really that diverse. What it is is
the human bodies diverse. Think of it this way. All
the cannabis does is it feeds your immune system. Every
animal has an immune system, right, and it's a natural
system to fight off infections, but if it doesn't have

(39:53):
the proper fuel, that can't do it. So back in
the sixties, and well actually back further before that, they
start identifying cannabinoids that are naturally produced in your body, canibinoids,
whichever way you want to say it. What they also
found is by sampling them in with phytocannabinoids or carnibinoids

(40:18):
if you want, then you can boost small amounts. So
when people talk about nendocannabinoid deficiency, that's what they're talking about.
Cannabis isn't curing anybody. Your immune system is curing you.
Pharmaceutical companies don't cure anything. All they do is they

(40:39):
treat symptoms.

Speaker 1 (40:40):
They mask.

Speaker 4 (40:42):
No, they treat symptoms.

Speaker 1 (40:46):
Which masks what's going on.

Speaker 4 (40:49):
Well, yeah, they don't want you to get better better
they don't make money, right. But this is also why
doctors don't talk to you about diet, right. What you
eat plays a big part on your health. We live
in a world of convenience where people can just go
to anywhere and get a meal in a matter of minutes.

(41:14):
The problem is the meal that you're getting isn't feeding them,
it's feeding a pharmaceutical company in most cases.

Speaker 1 (41:22):
You know, I was told by.

Speaker 4 (41:24):
It for them to make money.

Speaker 1 (41:26):
It's it's if your body is not satisfied with what
you're eating, it can reverse the whole health process. That's
what I was told from a diet like a diet doctor.
Go through a lot of them, very rare.

Speaker 4 (41:49):
Do I buy prepackaged foods because one I can make
them taste a hell a lot better than they can,
But two, I don't have to eat a whole shitload
of chemicals. So what I found is by cooking my
own food, I actually eat less. I've lost weight. Other

(42:10):
than the fact that you know, I fucking run myself
into the ground all the time.

Speaker 1 (42:15):
Yeah, I do that. One of the reasons I don't come.

Speaker 4 (42:17):
I'm in pretty good shape for the condition of what
I'm supposed to be in. Right, Well, no, I'm always
I'm always supposed to be dead. But you know what
I mean, Right, if if I hadn't taken control figured
out that, then I've got to feed my immune system
the nourishment and the phytocannabinoids that my body's lacking to

(42:42):
try and get better. And it's fucking worked like a term, right.

Speaker 1 (42:47):
But you still have you still have issues. You still
have every now and then it pops up. It's it's
ugly hat at you.

Speaker 4 (42:57):
Twice a year. Yeah, year, I'll still get a relapse
twice a year. And this year, this spring relapse wasn't
much of a relapse because what I found is if
I stay busy and I work through it, then I
don't notice it as much. The fall relapse is the

(43:17):
one that gets me because that's at the end of harvest.
So I've done all of that hard work and then
again chanced you. As soon as I stop, that's when
I get hit. But relapses now, I'm compared to fifteen
years ago, where fucking night and day. Yeah right, I.

Speaker 1 (43:38):
Know, I went, I went.

Speaker 4 (43:41):
I relapses would have me bedridden for a month.

Speaker 1 (43:45):
I went downstairs yesterday to go through some boxes and
by the time I was down there maybe forty five minutes.
By the time I had to come back up the stairs,
I was winded. A lot of that, unfortunately happened has
to do with the air quality here, right, very very humid,

(44:07):
and we've got fires just to the northwest.

Speaker 4 (44:10):
Yeah, but.

Speaker 1 (44:13):
You're sitting there, you can actually smell wood burning.

Speaker 4 (44:19):
Yeah, we see we we're raided the head of the
Bay of FUNDI Yeah, right up across the water, straight
across my backyard. The fires are on either side, like
in New Brunswick and the mainland Nova Scotia.

Speaker 1 (44:37):
Are they still.

Speaker 4 (44:39):
Oh yeah, yeah, well, I mean the one in Nova
Scotia is going to burn for a while because it's
still quite a bit of area with uranium under it
they need to clear out.

Speaker 1 (44:48):
The US is threatening to sue Canada if the fires
come down into their forests.

Speaker 4 (44:57):
They won't come there from Nova Scotia. So I'm not
wor yeah, like we can.

Speaker 1 (45:01):
Well, I'm talking up north here like we can.

Speaker 3 (45:04):
Uh.

Speaker 1 (45:05):
I guess it would be with Wisconsin and Manitoba. Uh,
well not so much. Man like the fire the fires
are up near.

Speaker 4 (45:16):
Yeah, but they're concerned about it. They're concerned about a
nice fire in BC in Washington or b C and
yeahs in.

Speaker 1 (45:25):
Iowa, yeah, jumping the border.

Speaker 4 (45:30):
Or Idaho, whichever one it is.

Speaker 1 (45:32):
Maybe maybe Trump will put a terrify on that.

Speaker 4 (45:35):
I think maybe even a chunk of wiringoming is over
there somewhere.

Speaker 1 (45:39):
West Wisconsin is is uh directly below uha Manitoba and
and Ontario, a bit.

Speaker 4 (45:51):
Of Ontario, not much part of Ontario, like because you you.

Speaker 1 (45:55):
Can go down into Wisconsin from at Thunder Bay, right, yeah,
I believe. I believe that's Westcomin. Know that my cousin's
in Wisconsin and he's just across the lake from me.
So although that's a big fucking lake, I wouldn't be
able to swim that, I don't think.

Speaker 4 (46:14):
No, I don't think you could either. Mm hmm. Do
you say Wisconsin?

Speaker 1 (46:22):
Yeah? What is it?

Speaker 4 (46:23):
No? No, not Wisconsin?

Speaker 1 (46:25):
What is it?

Speaker 4 (46:27):
Minnesota?

Speaker 1 (46:28):
Minnesota? Okay? Correct?

Speaker 4 (46:31):
Minnesota borders Ontario and part of Manitoba and North Dakota
borders Manitoba and part of Saskatchewan. Montana borders is Alberta
one Alberta and Alberta. Yeah, Idaho is BC, and I
think a little bit of Alberta if I'm not mistaken there.

Speaker 1 (46:54):
I just read something about, uh, there's a few there's
a few towns where the border goes directly through them
out west and just now there's now.

Speaker 4 (47:12):
What's that there's some od s too, Okay, but.

Speaker 1 (47:15):
There's now issues coming up with the US and Canada thing,
and it's causing people issues Like there's a lot of
people out there that, for instance, live on the on
the US side but work on the Canadian side, and
you're literally if you crossed the street, you're going into

(47:37):
the US and you literally have to go and report
that every time.

Speaker 4 (47:43):
No, there's a spot, Okay. In Vancouver, there's an area
where the ferry goes from the city of Vancouver over
to Vancouver Island right to Victoria. That area is called Tawason. Well,
directly south through Twahson is another area called Point Roberts

(48:08):
and that's US territory, and Point Roberts is in the US.
So the kids and the people that live in Point
Roberts have to go around, Ye go through a Canadian border. Ye,
through Canada all the way. We'll go to school all
the way around the White Rock, then cross the border

(48:31):
into Blaine to get to school or to work. And
then when they get home, they've got to go through
to the Canadian border all the way around and back
through the Canadian border again or the US border into
White Rock.

Speaker 1 (48:49):
YEP, I've watched little videos on those.

Speaker 4 (48:52):
Yeah, I've been to Bulls, I've driven down into Point Roberts.

Speaker 1 (48:56):
I haven't been out that I haven't been out west
other than skiing.

Speaker 4 (49:01):
Yeah, but it's and it and it's and it's really
different because you're in Canada, twass and and then poof
all of a sudden, it's just American flags everywhere is
on this little point of land with a few houses
on it. And it's just because of the border.

Speaker 1 (49:21):
Niagara is like that, right, even though you have to
go across the border to go into the US side,
the Canadian side, albeit Canadian is americanized, it it looks
like the US. Uh, just because of the proximity. You know,

(49:42):
it's kind of like Canadian music. If you're a border
if you live in a border town, you're gonna hear
Canadian music.

Speaker 4 (49:49):
Yeah, Niagara Falls is is it just gets confusing which
side the border you're on, correct, because it it's it's
kind of flowing north to south but east to west
at the same time.

Speaker 1 (50:06):
Uh huh.

Speaker 4 (50:07):
Weird.

Speaker 1 (50:08):
It is weird. It is weird. I actually I was
a long, long, long time ago. I was seeing somebody
who lived in the States in uh and I looked
at border towns specifically to move so that I could
stay on the Canadian side until I knew, you know.

Speaker 4 (50:31):
What I mean, yeah, I mean, but you know, border
towns are kind of fun. I went, where's it Alexandria Bay,
Alexandria Bay across from Alexandria Bay, because Alexandria Bay is

(50:52):
in the US where we were over. Yes. Yeah. What
happened was when I was in the military, Canada Day.
I was stuck on base in Ontario and one of

(51:15):
my buddies brought me to his place for Canada Day.
So we celebrated Canaday and Canada and then we went
across the bridge and celebrated in Alexandria Bay for the
US Fourth of July. It was a pretty drunken weekend.

Speaker 1 (51:32):
We used to go. We used to go down to
the library in Niagara Falls, New York, back when you
could just pull up to the border. Where are you from, Toronto,
Canadian citizen? Yeah, where are you going the library? Have fun? Yeah?

Speaker 4 (51:48):
Yeah, I used to like crossing the border. I don't
cross the border anymore.

Speaker 1 (51:51):
I had not been to the States since I went
to California. It was the last time. Yeah, I won't,
I won't. And I was at and that was a
long time ago, and I was actually flagged and had
to go through the process of having an interview before
they'd let me get on my plane.

Speaker 4 (52:09):
I'm thinking that it's oh no, no, no. I flew
to New York and back one weekend.

Speaker 1 (52:20):
Got no my past. My past came up.

Speaker 4 (52:25):
I was twenty twelve, so twenty twelve. The last time
I was in the States.

Speaker 1 (52:30):
Would have been the nineties. This would have been the nineties.
And I had been charged with something when I was
a minor. And I was asked and I was honest, and.

Speaker 4 (52:41):
Oh, yeah, your criminal are not allowed in there.

Speaker 1 (52:43):
Exactly have you ever been refused? Now, I've been coming
and going all my life, which I have never had
any issues. And they made me sit in a room
for about a half an hour before my flight, watching me.
I'm sure, and I didn't know at the time. Anyways,
the guy came out and said, we'll be you know,

(53:05):
you can get on your flight in just a few minutes.
He said, then, by the way, watch what you say
when you come to the border, because we can't check
that stuff. And then watch one in your minor. Not
only because I was a minor, but because it was
nineteen ninety one, ninety two, ninety three, you know, and

(53:27):
they didn't have access to the criminal stuff here in
Canada like they do now. Now it's one big open book.
They just they had no way of checking anything, any
chargers or anything like that. They just mostly went by
what you say. And now they just make up shit

(53:48):
and poke you and poke you and poke you to
find out if you've done anything wrong. And if you
fess up, you fess up. If not, they search you
and they let you go.

Speaker 4 (53:59):
Yeah.

Speaker 1 (54:00):
Right, it's very very scripted. Now, So you got a video.

Speaker 4 (54:08):
For us, sure that we're going.

Speaker 1 (54:13):
And then and then we'll it's one.

Speaker 4 (54:15):
We've played before. A second h this one. I could
tell me fucking tags open.

Speaker 1 (54:37):
What are we adding baking soda to?

Speaker 4 (54:40):
Who?

Speaker 1 (54:42):
I don't know, somebody in our chats uh speaking m
h about baking soda peroxidal?

Speaker 2 (54:59):
Mm hmmm.

Speaker 4 (55:01):
Okay, you can go ahead and put me on to
ay time and let me know when I'm up there,
go for it.

Speaker 1 (55:15):
We'll be back.

Speaker 11 (55:16):
The human body is a remarkably complex network. It contains
many systems working together. For centuries, we have studied systems
like the circulatory or nervous systems. However, one crucial system
remained hidden until relatively recently. This system is the endocannabinoid system,
or ECS. Its discovery has opened new doors. It helps

(55:36):
us understand health and disease in profound ways. The journey
to uncover the ECS began unexpectedly. Scientists were researching the
cannabis plant. They wanted to understand how its compounds affected
the body. Specifically, they studied tetrahydrocannabinol or THHC. In the
nineteen sixties, Professor Raphael mccoolam and his team first isolated

(55:57):
and synthesized THCHC. This was landmark achievement in cannabinoid research.
Their work laid the foundation for understanding cannabis. Scientists wondered
why THC had such specific effects. They hypothesized that the
body must have receptors for it. This led to the
identification of cannabinoid receptors in the late nineteen eighties. The
discovery of the ECS was a revelation. It showed that

(56:21):
our bodies have an internal signaling system. The endocannabinoid system
has several key components. These components work together like a
sophisticated communication network. Think of them as locks and keys.
The receptors are the locks. The endocannabinoids are the keys
that fit these locks. When a key fits a lock,

(56:43):
it triggers a response. This response helps to keep a
particular bodily function and balance. There are also enzymes. These
enzymes build and break down the endocannabinoids. This intricate system
ensures precise control. Our bodies produce endocannabinoids as needed. They
are not still for later use. Two primary endocannabinoids have
been extensively studied. The first is a nandamide, named after

(57:07):
the Sanskrit word for bliss. It was discovered in nineteen
ninety two, and nandamide plays roles in mood, memory, and appetite.
The second major endocannabinoid is two arachidanoil glycerool or two AG.
It is found in higher concentrations in the brain than
a nandamide. Two AG is involved in pain, perception, inflammation,

(57:27):
and immune function. The cannabinoid receptors are found on cell surfaces.
There are two main types, CB one and CB two receptors.
CB one receptors are predominantly located in the brain and
central nervous system. The cannabis plant is remarkably complex. It
produces hundreds of different chemical compounds. The most well known

(57:50):
are cannabinoids like THHC and cannabidiol CBD. However, cannabis also
contains many other substances. These include terpenes, which are aromatic compounds. Flavonoids,
which provide color and have antioxidant properties, are also present.
For a long time, research focused on isolated cannabinoids. THHC
was studied for its psychoactive effects. CBD was investigated for

(58:13):
its non psychoactive therapeutic potential, but this approach might miss
a crucial aspect of cannabis.

Speaker 1 (58:19):
The entourage effect is a theory.

Speaker 11 (58:21):
It suggests that cannabis compounds work better together. They act
in synergy, like musicians in an orchestra. The combined effect
is greater than the sum of its individual parts. This
means that the therapeutic benefits of whole plant cannabis may
be superior. They might be more effective than using isolated
compounds alone. The various molecules in cannabis can interact with

(58:42):
each other. They can also interact with our endocannabinoid system
in complex ways. Section four Synergy and action. Real world
examples of whole plant power. The entourage effect is not
just a theoretical concept. There is growing evidence suggests it
is a real phenomenon. Its manifestations can be varied. For instance,

(59:04):
some compounds might enhance the therapeutic actions of primary cannabinoids.
Other compounds might mitigate potential adverse effects. This means that
a full spectrum cannabis product could provide greater relief. It
might also be better tolerated than a single isolated cannabinoid.
This has significant implications for patients seeking relief from various conditions.

(59:25):
One widely discussed example of the entourage effect involves THCHC
and cbd. THHC is known for its psychoactive effects. These
can include anxiety or paranoia in some individuals. Cbd, on
the other hand, is non psychoactive. Studies suggests that cbd
can counteract some of thhc's less desirable effects. When present
together in cannabis, CBD may reduce the intensity of thhc's psychoactivity.

(59:50):
It might lessen anxiety and improve the overall experience. This
allows patients to potentially benefit from thhc's therapeutic properties. This
includes pain relief with fewer negative side off effects. Terpenes
also play a crucial role in the entourage effect. These
aromatic compounds give different cannabis strains their unique smells and tastes.

Speaker 1 (01:00:12):
Section five.

Speaker 11 (01:00:13):
The future is collaborative advancing ECS and entourage research. Our
understanding of the endocannabinoid system and the entourage effect.

Speaker 1 (01:00:20):
Is still developing.

Speaker 11 (01:00:22):
These areas represent exciting frontiers in medical science. While we
have learned much, there is still a vast amount to discover.
The ECS is involved in so many physiological processes. This
suggests it holds immense potential for new therapeutic interventions. Similarly,
the entourage effect challenges us to think beyond single molecules.

(01:00:42):
It encourages a more holistic approach to plant based medicine.
Continued research is absolutely vital. The potential therapeutic applications are
wide ranging. Modulating the ECS could help treat numerous conditions.
These include chronic pain, inflammation, anxiety disorders, and FF.

Speaker 1 (01:01:00):
It might also help.

Speaker 11 (01:01:01):
With neurodegenerative diseases like Parkinson's or Alzheimer's. The entourage effect
is particularly relevant here. Tailoring cannabis based medicines with specific
cannabinoid and terpene profiles could offer more effective and personalized treatments.

Speaker 1 (01:01:16):
This could lead to therapies with better efficacy.

Speaker 11 (01:01:19):
They might also have fewer side effects than current options
for many patients. However, research in this field faces several challenges.
Cannabis is a complex plant. It contains hundreds of active compounds.
Studying their interactions is a difficult task.

Speaker 4 (01:01:39):
So real key, Oh.

Speaker 1 (01:01:47):
So what where?

Speaker 4 (01:01:48):
What?

Speaker 6 (01:01:48):
What?

Speaker 4 (01:01:50):
I kill that thing? The next video was planned? Oh,
the real key is a whole plant extract in a
small dose two to three times a day. If you
get high, you had too much. Because high is a

(01:02:10):
side effect of basically too much, so you basically work
your dose backwards. If you're too high, then you cut
the dose back until you're not high. When you want
to get high, go smoke a joint, but eat cannabis
to a point where you're not high, but you have
total relief.

Speaker 1 (01:02:30):
I'm trying to find I'm trying to find that limit
now with the.

Speaker 4 (01:02:34):
Oil, right. But the key is once you find that,
don't stop. Stay at that level, yeah, until you start
feeling high. When you start feeling high, then you reduce
it back. Okay, because as your body starts to repair
and starts to create its own end of cannabinoids, then

(01:02:55):
you can start cutting back on your ftal cannabinoids, which
is what happened has happened to me over the years.
I don't take mirror as much as I used to
in a daily dose. And like, for example, I'm having
ice cream tonight in an ice cap. This will get
me high, whereas my dose said I've been taking all day,

(01:03:18):
I haven't been high. I'm just power loading so I
can have a bit of a buzz and relax.

Speaker 1 (01:03:25):
I do that when I'm doing stuff and I'm out
and about. Otherwise, I'm a bit of a chain smoker.

Speaker 4 (01:03:32):
Unfortunately, No, see, I just well, i'm a chain smoker anyways.

Speaker 1 (01:03:38):
Yeah, I know I don't like but I don't like
that part, and I've tried to cut back on that.

Speaker 4 (01:03:45):
But I don't get high from the chain smoking. The
chain smoking more or less gives me clarity for thought
in case my brain functioning depends on my direction. I
liked that wine is always oil.

Speaker 1 (01:04:02):
I hope I learn how to grow properly, then I
can tap into the right strains.

Speaker 4 (01:04:09):
That's why when you're ingesting, it doesn't matter.

Speaker 1 (01:04:14):
Oh yes, yes, that's why I'm just trying to get
a crop off right now.

Speaker 4 (01:04:19):
I smoke the same thing that I eat.

Speaker 1 (01:04:22):
I enjoy Uh, putting a big on my paper and
rolling a duty.

Speaker 4 (01:04:29):
I don't like the tato pot. I know you don't,
so I don't smoke pot. I'll smoke hash. Dads just
make me caught choke and cough. And I don't understand
why people dad.

Speaker 1 (01:04:41):
But yeah, we heard about your experience.

Speaker 4 (01:04:47):
To deprive yourself of oxygen and just feel something. There's an idea.
Bacon sodam peroxide is a great tooth whitening toothpaste. I
don't know what he's talking about.

Speaker 1 (01:05:00):
Yeah, I don't know either.

Speaker 4 (01:05:03):
Maybe it means something different in Spanish.

Speaker 1 (01:05:05):
I don't think so, maybe what are you dabbing, buddy?
Oil or.

Speaker 4 (01:05:13):
Ros?

Speaker 1 (01:05:16):
I know I had to look up h.

Speaker 4 (01:05:20):
And he's from and he's from southern Ontario. Buddy, Oh, yes,
yes he is. See. I didn't know if you were
paying attention earlier.

Speaker 1 (01:05:31):
Or not that I that I saw. Yes, I did
see that. Uh uh huh.

Speaker 4 (01:05:43):
So there, now you've got your endo cannabinoid system. You
had a question about lighting.

Speaker 1 (01:05:47):
Lighting, I'm I'm looking at and I know a lot
of people who hold on hold on Wednesday. This is
how crude. Yeah, I don't need the whole thing because
Darcy's not here. I'm I have my I got a

(01:06:09):
thousand watt led full spectrum.

Speaker 4 (01:06:12):
Yeah, that's uh.

Speaker 1 (01:06:16):
Basically a ripoff of a Mars light.

Speaker 4 (01:06:19):
Yeah.

Speaker 1 (01:06:19):
Okay, and I know that a lot of different people
are expent experimenting. Okay, okay, let's go back one more step.
I'm trying to stay away from the hid hid or
hdi hid Hid because I don't need one hundred and

(01:06:41):
fifty dollars addition to my hydro every month.

Speaker 4 (01:06:45):
Fifty dollars roughly fifty dollars per month per one thousands.

Speaker 1 (01:06:50):
Still don't need it. Yeah, so I'm opting to try,
like a lot of other people in yours, using th
eights and a combination of my thousand wat and some
T eights.

Speaker 4 (01:07:09):
What is your thousand? What?

Speaker 1 (01:07:12):
What do you mean?

Speaker 4 (01:07:13):
What kind of light is your thousand? Want?

Speaker 1 (01:07:15):
Full spectrum? What I don't?

Speaker 4 (01:07:19):
I don't like.

Speaker 1 (01:07:19):
I don't know the brand, Like I said.

Speaker 4 (01:07:22):
Is it an l D yes or is or is
it is it a high persusodium metal highlight? No, it's
an an l ed an l D full spectrum, full spectrum.

Speaker 1 (01:07:35):
Yeah, pick.

Speaker 4 (01:07:39):
Well scrum. It's full spectrum, probably with the red heavy
on the red.

Speaker 1 (01:07:46):
There is lots of red, yes, right, and now the
other and the other lights that I'm looking at are
I think, what were they do? You don't have that
great right there. I don't have it right with me,
but it's I believe there there are forty two watts
each and their eight and their ts and a lot

(01:08:09):
of a lot of people are using and trying trying
to get away with using ts because they're very low
on power consumption, right.

Speaker 4 (01:08:16):
Right, But are they th eight for us for us
in or th eight l E.

Speaker 1 (01:08:21):
D L E D full spectrum?

Speaker 4 (01:08:28):
So they had that reddish tint or they have the
bluish tint.

Speaker 1 (01:08:33):
I I don't know. I've never seen them. I've never
used them before. They're the ones the link that I
sent you. Uh, And I if I look for it again,
you know everything's going to slow down, unfortunately.

Speaker 4 (01:08:45):
But I look for it, I'm not going to find
it because it's to hang on. I'm looking, I'm looking.
I guess scroll back a month.

Speaker 1 (01:08:55):
It's not been a month, it's only been a couple
of weeks.

Speaker 4 (01:08:59):
It feels like a month. Maybe there we are five
thousand k full spectrum white.

Speaker 1 (01:09:09):
Now now there are two options with that white or
yellow white? Now puff dog, puff dog? Who is I've
been doing it a long time. As you know as well.
He is using yellow, and he's told me to go
with yellow. Why make me understand why white or yellow?

Speaker 4 (01:09:35):
Is he using another LDED full spectrum light? Yes, in
conjunction with I don't know why he's using now.

Speaker 1 (01:09:47):
So now that you can see that and I've just
found it as well, I think what I want to do,
because it comes with six, okay of the eight, what
I want to do is for the for the flower room,
I want to put two and then the thousand and

(01:10:10):
one in the center, and then two and then I'll use.

Speaker 4 (01:10:13):
The other two.

Speaker 1 (01:10:15):
Let me finish, and then I'll use the other two
in what I call my my uh uh bedroom. Okay,
because it's so I'm only doing I'm going to look first,
but I want it.

Speaker 4 (01:10:32):
What's that I'm looking to see? If you can actually
do this with this?

Speaker 1 (01:10:37):
They they they can daisy chain. I saw that.

Speaker 4 (01:10:41):
Well, no, some of them are made that they all
have to be daisy chained. This one has three power cords,
so you've got to run two lights per power.

Speaker 1 (01:10:49):
Cord, so that would work. Mm hmm Okay, yeah, I
know some people I know Diverent people who are using
the T eights now and they're having very good yields
out of it.

Speaker 4 (01:11:08):
Yeah.

Speaker 1 (01:11:09):
Obviously it's not the same as outside, but because you
have more control inside, you can do more things with it. Correct.

Speaker 4 (01:11:19):
Yeah, well yeah, I mean you suggest you've.

Speaker 1 (01:11:24):
I've decided that I'm going to do the purple what
is it, purple satellite satellite this winter and I'm going
to scrag right, So I'm thinking four plants spread out
over twelve by six room with those lights in. That
configuration is going to be perfect, and then I don't

(01:11:49):
need a thousand watts in my bedroom. Yeah, okay, I
think that that configuration. So what I'm trying to do
is I'm trying to get to the four and four
as we discussed many years ago. I want to do
four and four. I want to keep it legal, okay,
and I want to see if somebody who's just using

(01:12:11):
the four plant law can actually grow as much medicine
as they need, not only one person. Yeah, and I'm
not selling it. I do share with my.

Speaker 4 (01:12:24):
Friends my purple my profile picture there or my picture
there is purple satellite.

Speaker 1 (01:12:31):
I've seen, I think Darcy's and they're huge.

Speaker 4 (01:12:38):
But it'll branch out really well.

Speaker 1 (01:12:40):
So we'll we'll we'll see what happens there. That's going to.

Speaker 4 (01:12:43):
Be because for scrugging, you need something that's going to
branch out.

Speaker 1 (01:12:50):
Correct.

Speaker 4 (01:12:51):
Yes, but those lights would work fine. I have no
idea why you get yellow. I would get the clear
to make it any daylight as possible. All right, you're
going to get your red spectrum from your LED.

Speaker 1 (01:13:03):
Correct already, which I don't need for VEG. Right. Well,
like you see some of these lights, like the one
I have, there's actually two switches on it. I'm on
and off switch and one to put you into vege
and one to put you into flower and the spectrum changes.

Speaker 4 (01:13:23):
Obviously, right, Yeah, so you go to a more blue spectrum.

Speaker 1 (01:13:27):
That's not what I have now because, like I said,
it's a cheap knockoff of a Mars now saying that
I have been approached by the Mars people about trying
one of their lights, which I may follow him. So
if you know of any suggestions, you know what I'm
trying to do is I'm trying to create a low,

(01:13:52):
low money output, high yield output room. I've got everything
I need. I've got my light I've got a blower,
I've got a room, I've got fans, and I've got
a dehumidifier. Right, and it's wrapped.

Speaker 4 (01:14:12):
And you don't mind being in the room two to
three times a day every day, under right?

Speaker 1 (01:14:23):
But uh, you know I this is something that I've
been working on, working on, working on, working on. So
all I have to do now to finish off that
room is wrap the ceiling in the flower room. That's
it and put the blower in.

Speaker 4 (01:14:45):
Right.

Speaker 1 (01:14:47):
Oh, can you hear that here? What is that Harley
being fired up?

Speaker 4 (01:14:57):
Oh?

Speaker 1 (01:14:59):
I have on the heart the local club up here
are boost fighters. There are several that live across the street.
Oh cool beside me.

Speaker 4 (01:15:15):
M hm, they're gonna patch over to Satan's Choice.

Speaker 1 (01:15:21):
You know what, did you read that article? I think
that that's great. Harley is gonna Harley is pushing that.
Harley is Bernie Gwyndon's son, Bernie Wyden was one of
the founding members of the Saint's Choice with my buddy
Tim who's been on the show. He's one of one
of our our founding members of of Lifestyle Radio. His

(01:15:43):
father was one of those members. Yeah, so he watched
that whole process. Uh and and I think that bringing
back a club, what are the reasons? First of all,
just to prove he can do it. It's an in story.

Speaker 4 (01:16:03):
It's an interesting I think I can understand why he's
doing it, because the reason that he's doing it is
he kind of got Saint's Choice was built on the
Brotherhood of Bikers.

Speaker 1 (01:16:18):
Where which was absorbed into h A at one.

Speaker 4 (01:16:21):
Point, which which which the whole concept.

Speaker 1 (01:16:24):
I apologize it was. It was absorbed into the outlaws,
and I think some members went into a h and
eventually Bernie Wyndon left what he was doing and became
the ruler of h A in southern Ontario.

Speaker 4 (01:16:45):
Well, no, they were. They were getting into what's that, right,
they were getting into conflicts. So they patched. They all
patched over Satans Choice patched over not all, well no,
some of them, and some of them split off and
went to other places. And that's fine. But Kim's dad left, right,

(01:17:07):
and then Harley kind of got stad in the back,
and what he was missing was the brotherhood. Yes, was
the whole concept of what AJ was supposed to be,
the same as Satan's Choice. So he left and he

(01:17:30):
got his father's bless him to bring Satan's Choice back.
So they have that brotherhood. Now, is it going to
be a problem with AJ eventually.

Speaker 1 (01:17:39):
Yes, I'd assume yes, that they're not very happy with it.
I mean I wouldn't be if I was a member.

Speaker 4 (01:17:54):
Yeah. I've hung with a lot of them, I've partied
with a lot of them, I've helped a lot of them.
But they're not somebody ever wanted to be with.

Speaker 1 (01:18:08):
There's a difference between being on a personal level and
being on a club level. Dude, you know that.

Speaker 4 (01:18:14):
Yeah, Yeah, I mean I love them, I've got lots
of I love what they do, but I don't want
to be part of them.

Speaker 1 (01:18:21):
Yeah. Correct, Correct, I've had over my lifetime, I've had
lots of biker friends. Never been in a club. I've
never been on the back of a fucking Harley. But
by that token, that doesn't mean I'm a supporter. I
mean I support my friends, not a club.

Speaker 4 (01:18:39):
Really. See, when I was a kid, when I grew up,
we had the Thirteenth Tribe in Nova Scotia and had
the value mean tough. But I got along great with
them because one of my neighbors, who was actually in
the Navy, was also a motorcycle enthusiast mechanic.

Speaker 1 (01:19:01):
Oh at guys started from from military guys.

Speaker 4 (01:19:06):
These guys used to bring their bikes to him to
get fixed. And I'll tell you that was back in
the seventies, in the days of choppers and eight hangers.
And you want to see the beautiful bikes that we
used to see in our neighborhood. But that's all changed
now they're going out with electric bikes.

Speaker 1 (01:19:34):
Yeah up here right around on quads most of the time.

Speaker 4 (01:19:40):
Yeah, well, I mean up there, up there and butt
fuck nowhere. That's I think what I'd be using all
the time just to travel around.

Speaker 1 (01:19:48):
I used my I use my lawnmower, my little tractor.

Speaker 4 (01:19:52):
Yeah that works.

Speaker 1 (01:19:54):
It's my scooter. People wave at me as I go by.
I feel like I'm an amusement ride.

Speaker 4 (01:20:00):
Yeah. We got areas in New Brunswick that ATVs and
snowmobiles use the streets. Well, you know they have said
pull up to Tim Whartons and have a snowmobile sitting
in front of you.

Speaker 1 (01:20:18):
Uh yeah, here all all day long.

Speaker 4 (01:20:20):
Yeah, you know, during the day.

Speaker 1 (01:20:23):
They put the signs out as they do most places.
When I went and changed my address and stuff, the
lady put me down so that I can ride a
a snowmobile if I wanted to, all right on. That
was nice of her, Not that I be on a

(01:20:45):
snowmobile anytime. God Al took me. I don't know if
I told you this when I saw Al when I
was down down south, Al took me on the on
the four by four.

Speaker 4 (01:20:59):
Yeah.

Speaker 1 (01:21:01):
Al's been racing trucks for years and years and years.

Speaker 4 (01:21:08):
Yeah.

Speaker 1 (01:21:09):
I raced around the city of Toronto. There were no
hills and bumps. I mean now there are, but you know,
there were potholes. That was about all we had to
deal with. I was whipped in the face by trees.

Speaker 4 (01:21:21):
And we had an area called Nova Scotia Santa Dravo,
and it was nothing but trails through the woods. And
you want to see the amount of cars that we
beat the shit that of going through those woods.

Speaker 1 (01:21:38):
I've only been trail bike riding like motocross, right yea.
And that was the one time that I went with
a buddy of mine. We went out to Trent and
we were on the range there and I almost got
squished by a tank.

Speaker 4 (01:22:00):
I've driven the tanks. That doesn't bother me.

Speaker 1 (01:22:03):
When I yeah, should I reiterate that was the first
time I was on a bike.

Speaker 4 (01:22:19):
Your face is frozen.

Speaker 1 (01:22:21):
There, I'm crashing.

Speaker 4 (01:22:28):
They're both hanging wide open. There you go. That's did
did you crash? You're still with us?

Speaker 1 (01:22:42):
No, I'm still here. It's just every now and then,
you know.

Speaker 4 (01:22:45):
All right, Okay, you just kind of glitched there for
a minute. I said, do you something in there?

Speaker 1 (01:22:52):
What's that?

Speaker 4 (01:22:54):
Were you waiting for somebody to shoves sit in there
or something? Anyway, as you were saying it's on the boat,
did I why?

Speaker 1 (01:23:04):
I don't remember?

Speaker 4 (01:23:05):
Oh? Because you got high?

Speaker 1 (01:23:08):
No, No, I just don't remember. My memory is going.

Speaker 4 (01:23:12):
Unfortunately, probably too much cannabis, they say that happens.

Speaker 1 (01:23:18):
Probably, Yeah, they do say that, don't they. But you know,
when when I don't have any smoke, I do tend
to overindulge on the oil. And that's that's why I'm
going to start doing the caps, although you know, knowing me,
I'll probably still over indulge. But you know, if it's

(01:23:43):
a matter of sitting here in pain with nothing or
being a little too stoned, I'm okay with that, right. Sure,
of course I don't get too wasted and go out. Well,

(01:24:03):
sometimes I don't, but I do.

Speaker 4 (01:24:06):
I don't go much, but when I do, I try
and make it.

Speaker 1 (01:24:09):
I don't. You know what, I haven't been going out
even for dinner on Sundays. Uh and and I've just.

Speaker 4 (01:24:19):
I don't go indeed anyway.

Speaker 1 (01:24:21):
So well, I like to go. I like to go
over to Deans and have dinner on Sundays.

Speaker 4 (01:24:27):
You know, they usually have roast.

Speaker 1 (01:24:28):
I like roast, but I haven't had to cook a roast.
I know, I know how to cook a roast too,
but yeah, yourself too, I have, I don't. I don't.
I don't particularly need to make a roast, you know,
for just me. I'm not going to spend twenty five
dollars on a roast and then just me right, sometimes

(01:24:51):
I wouldn't take one over.

Speaker 4 (01:24:52):
I've lived by myself and I so I've had to
cook for just myself mm hmm. And I would never
cook a roast I want to be if I get it,
I'd have a steak.

Speaker 1 (01:25:04):
I eat eat, I eat steak. I eat a lot
of stir fry. Sometimes I'll get a nice surloin and
I'll cut it up into chunks and have a stir fry.
I eat a lot of pasta. Unfortunately, I eat a
lot of everything that I diabetic should not be eating.

Speaker 4 (01:25:18):
Yes, but on the.

Speaker 1 (01:25:21):
Weekend I've I have been up over six hundred pounds
at one time. I am down about to eighty now.
And uh, you know what, I've tried every every drug,
in every diet that you can think of. I'm not
doing it anymore. I eat what I like, and I

(01:25:41):
do portion control. And even my doctor has said that
that's a good way to do it. Eat what you want, right,
But you got to do portion control because you eat
too much, you know, like I eat too much cheese.
I'm in big trouble.

Speaker 4 (01:25:55):
See, I don't need too much of anything other than
maybe chocolate. I can't do that when I live by myself.
I was working as a river guide for whitewater Rafting,
So what I would do is on my day off,

(01:26:16):
I would do things like make up a whole big
batch of sushi that would last me a fucking week. Yes,
I have it all done up, do things like that.
So I was always making healthy choices then. But it's
also I was so fucking active on the river every day.

Speaker 1 (01:26:37):
My problem, well, you see, that's the thing. As I
was growing I was eating. My issue is I have
an eating disorder. Yeah, I go past the McDonald's, I'm
going to pull in. I don't have fast food here.
That's the closest fast food to me is three hours away,
which helps, of course, because you know, I'll be honest,

(01:27:01):
I go through town with McDonald's. When I went down
to the city first McDonald's, I was went go and
buy the you go man.

Speaker 4 (01:27:09):
I drive by McDonald's every day. I don't even think twice.
I don't go to MCI.

Speaker 1 (01:27:14):
Drove an auto parts truck for various different companies growing up.
In my twenties, I worked as a shippery receiver in
the city again right across the street from McDonald's, right
across the street. Everywhere you turn a McDonald's. McDonald It
became an issue.

Speaker 4 (01:27:30):
What I used to because I was on the road
driving all the time. I was that super high mey guy, right,
but I was always on the road.

Speaker 1 (01:27:42):
Or no, what super frimy and that was wasn't it? No?

Speaker 4 (01:27:48):
I don't know who that was? What was? But what
happened was I was on the road, I eat this.

Speaker 1 (01:27:57):
It wasn't that Jared guy? Was it? Not kidding on?

Speaker 4 (01:28:02):
It's only in the last few years that I've realized
how fucking poisonous that shit is that I stopped eating it.
I can't remember last time I had anything from McDonald's
other than a muffin.

Speaker 1 (01:28:15):
When I was down in the city, going down and
coming back.

Speaker 4 (01:28:20):
Yeah, no, I got my I.

Speaker 1 (01:28:22):
Hit McDonald's, uh and w Wendy's. Let's see what else.
I went to tally Ho in Hamilton, which is a
roast beef sandwiches.

Speaker 4 (01:28:43):
So I'll go to Burger King and and you.

Speaker 1 (01:28:45):
Know what, dude, it was. Kelly didn't tell me it
was new owners, and I just went. I was on
my way in into Hamilton. I stopped there and it
was horrible. No, we don't have Timmies up here at all.
We have a country style uh light in the in
the station and hotel here and that's it. We've got
the same thing, a pizza hut, but the there's a

(01:29:10):
little tiny satellite pizza hut and KFC and a restaurant.
And Timmy's is across the street. That's in Nipagon, and
that's forty five minutes away. So the closest Timmy's is

(01:29:31):
an hour away. And I don't like Timmy's as much
as I used to anyways. You know, although I had
one of them them new sandwiches, it was not that
the roast.

Speaker 4 (01:29:43):
So you got the Slate Island Brewing Company.

Speaker 1 (01:29:46):
Yes, they have a they have a brewery and bar.

Speaker 4 (01:29:51):
Ptwn it's pizza place. Uh no, oh no, oh no,
it's it's food and no.

Speaker 1 (01:30:04):
Drifters has food and they have pizza. We've got Drifters
which is also a hotel.

Speaker 4 (01:30:10):
We had as restaurant. All that's Chinese food.

Speaker 1 (01:30:14):
That's where I get my chicken balls. I'll go out
and I'll make a store. I'll make make my own
stir fry and then go out and spend twenty dollars
on a box.

Speaker 4 (01:30:22):
What's mowyn Joe's Lighthouse for. That's a convenience store.

Speaker 1 (01:30:27):
No, it's a variety store. That's actually a restaurant. It's
really Yeah, they do burgers. I had a pizza there
a couple of weeks ago, first time since I've been here.
I had a great thing and it wasn't bad, but
it was twenty five dollars pizza for a medium. That's
a little expensive, but it was done the way I
like it. What else do we have red Dog in Yeah,

(01:30:50):
not really. No, it's there, but not there.

Speaker 4 (01:30:54):
All looks like it's at a restaurant.

Speaker 1 (01:30:56):
That's that's the one I was talking about. That's in
the hotel, that's in Drifters. And the only thing that
I like there are duchies because I like the country
style duchies. Timmy doesn't have them anymore.

Speaker 4 (01:31:14):
Terras Bay Beach has must be a little takeo it
or something there.

Speaker 1 (01:31:18):
The Terrace Bay.

Speaker 4 (01:31:19):
What terrast Bay Beach?

Speaker 1 (01:31:21):
Oh, we got a huge beach, buddy.

Speaker 4 (01:31:24):
All this says is a restaurant there.

Speaker 1 (01:31:27):
Uh the I believe that the restaurant down down there
is actually the golf club.

Speaker 4 (01:31:33):
That's also listed here, as well as the Aguas Bond
Golf Club.

Speaker 1 (01:31:39):
Yes, yes, which is an eight a nine hole. Ah,
of course, that's right down at the.

Speaker 4 (01:31:48):
Water h And it's actually got a subway.

Speaker 1 (01:31:53):
We have a subway in the gas station. Yes. I
was going to mention that we have a home depot
or a home home hardware.

Speaker 4 (01:32:00):
And Express what a pizza hut Express?

Speaker 1 (01:32:06):
Yeah, No, they're not there anymore. Really, I don't think
they're even anymore.

Speaker 4 (01:32:10):
Sushi Sushi, No, thank you.

Speaker 1 (01:32:13):
They're not there. I don't know what.

Speaker 4 (01:32:19):
Am Monday. No, there are sixty five Terrorst Heights. A
sushi place, Yeah, Bushie Sushi. It looks like good sushi.

Speaker 1 (01:32:30):
Man, First I've ever heard of it. I'm not into sushi,
but first I've ever heard.

Speaker 4 (01:32:35):
We've got you know, at a thirty on a Friday
night though.

Speaker 1 (01:32:39):
At at in in uh Describer, which is the next town,
just ten off the road. We've got a couple, we
got a food truck, an ice cream truck, and the
burgers there are actually really good.

Speaker 4 (01:32:56):
Okay, this is for dinner tonight. This is the most
fucked up schedule I've ever seen for any restaurant, let
alone a sushi place.

Speaker 1 (01:33:05):
Yeah, you know what, I've never heard of it, And
it's probably running out of somebody's home, to.

Speaker 4 (01:33:09):
Be honest with you, Yeah, I think so. Because it's
closed Saturdays and Sundays.

Speaker 1 (01:33:14):
Yeah, because they got to watch the game and.

Speaker 4 (01:33:17):
It's only open between a the m And three pm.

Speaker 1 (01:33:21):
Yeah, it's probably in somebody's garage.

Speaker 4 (01:33:24):
Sushi, got nice sushi.

Speaker 1 (01:33:28):
There used to be a chip truck, but it's no longer.
Every now and then, uh, there's a food truck that
comes into town. Uh, and there's ance grills and ice
cream trucks. There's an ice cream truck that makes homemade
ice cream at at home Hardware. Yeah, and that's about it.

(01:33:50):
And but we've got we've got our waterfall and our lighthouse.

Speaker 4 (01:33:54):
And you know, yeah, buddy buddies like me, I we've got, well,
we've If I want birder king, I got to go
over to New Brunswick.

Speaker 1 (01:34:12):
Really, they don't have any in town.

Speaker 4 (01:34:15):
We used to the usually when I first moved here,
but it's gone.

Speaker 1 (01:34:21):
There used to be there. There's a few places that
used to be here. Yes, we used to have a bakery.
We used to have a coffee shop where you could
get fresh bagels that they baked. And and uh uh
the gifts show. The gift store has closed. A lot
of the stores that were open here in town were

(01:34:43):
opened by people many you know, twenty years ago who
are are not not around anymore. So there's a lot
of vacant stores for sale here.

Speaker 4 (01:34:55):
Which is you know that we had the same issues here.

Speaker 1 (01:34:59):
I mean we haven't rolled up yet.

Speaker 4 (01:35:02):
I mean we've got to an w Derrek Queen McDonald's.

Speaker 1 (01:35:05):
We have, like I said, we have no fast food.

Speaker 4 (01:35:11):
We have a KFC that's probably of all of the
fast food places, it's probably the best out of all
of them.

Speaker 1 (01:35:22):
I like KFC.

Speaker 4 (01:35:24):
If I was going for fast food, KFC would be
my first choice in the count Yes here for me.

Speaker 1 (01:35:30):
Yes, when when somebody's coming comes down only you think,
you know, uh, it'll usually be KFC because McDonald's doesn't
warm up very well.

Speaker 4 (01:35:43):
KFC, however, does so KFC is delicious cold too.

Speaker 1 (01:35:48):
Yeah, and that was that's yeah. Yeah, I miss Harvey's too, dude,
I really like Harvey's.

Speaker 4 (01:35:55):
Harvey's is in Moncton.

Speaker 1 (01:35:57):
We have Harvey We have anything that you could think
about going to is up in thunder Bay.

Speaker 4 (01:36:05):
Yeah. And and that's that way, which the closest city,
your next closest city that's under Other than under, they
would be fucking Subbury.

Speaker 1 (01:36:14):
Sue Saint Marie.

Speaker 4 (01:36:17):
Is Sue Saint Marie bigger than Subbury or oh yeah,
because it never was. It was smaller than Suburby.

Speaker 1 (01:36:23):
And it's before it's it's because nowhere and then Subbury. Yeah,
Sudbury is kind of between uh, Sue Saint Marie and Barry.

Speaker 4 (01:36:33):
So. We used to go to iron Bridge.

Speaker 1 (01:36:35):
I don't know what that is.

Speaker 4 (01:36:37):
Iron Bridge is another little town in between and Subbury.

Speaker 1 (01:36:42):
Okay, and driving up seventeen from Barry.

Speaker 4 (01:36:47):
UH to ins As. There's no Harveys in thunder Bay.

Speaker 1 (01:36:52):
No, well, no, no, no, there used to be.

Speaker 4 (01:36:56):
Yeah, last time I saw there was one still in
one and so, but I never think of going there.
I enjoy many other places.

Speaker 1 (01:37:10):
I enjoy Harvey's because they're the one restaurant that has
not changed their fries from the original fat steak fries. Yeah,
and I missed remember KFC. Oh they're gravy with a
fat steak fry. Now it's all battered ship, right, I
don't want If I wanted battered fries, i'd order battered fries.

Speaker 4 (01:37:34):
I don't know. I kind of like, what is it.

Speaker 1 (01:37:37):
Mike Mike's restaurant on Lawrence UH, east of Victoria Park.
It's been there at Mike's hamburgers, plain French fries, gravy
and a burger you know, supposed to be.

Speaker 4 (01:37:58):
We had a restaurant in Saint John's still be there.
It was packed, especially at lunchtime. It was like really
a lunchtime restaurant for all the workers. Their specialty was liver,
bacon and onions, and it was freaking delicious, and you
could get it with grave or with oak gravy.

Speaker 1 (01:38:18):
I couldn't stand the fucking smell of it. My mum
used to make that her.

Speaker 4 (01:38:24):
So we're here one day and I make dog treats
for my dog by dehydrating liver. I sit and make
liver jerky. Every two weeks, I take two pounds of
liver and turn it into jerky for the dog, and
it'll last her about a pound a week. But there

(01:38:45):
one day went to go get some liver, and Chrisy said,
she said, you should do have some liver on the
grill and see what it's like. Yeah, and you talk
about delicious. I love liver and onions and bacon, don't girl,
Oh no, it's delicious. The key is soak your liver

(01:39:07):
in milk. If you've heard that, if you put the
liver in the milk first and let the milk turned pink,
you know where I heard that? Probably me, No, Martha
Stewart was it. What will happen is that the milk
draws out the metallic taste that liver.

Speaker 1 (01:39:30):
And that's what I don't like when eating a liver.
Eating liver, to me, it's it's very metallic. I don't
like it. It's almost taste very bloody.

Speaker 4 (01:39:40):
But saying that iron it's called.

Speaker 1 (01:39:43):
I do enjoy is beef hurt if it's made the
right way.

Speaker 4 (01:39:47):
Oh yeah, beef hurt's good. Tongue is good too.

Speaker 1 (01:39:50):
Oh I love tongue. I grew up eating a tongue jewish.

Speaker 4 (01:39:53):
The right way. We got we were out and gouts.

Speaker 1 (01:40:04):
With mustard.

Speaker 4 (01:40:05):
Oh yeah, no, we got seafood the other day. So
now I'm all set because I got a big old
hunk of hal of it, and I'm not sure what
I'm going to do with it yet because it's such
at this weekend.

Speaker 1 (01:40:19):
You're gonna cook one?

Speaker 4 (01:40:21):
I don't know. Well, oh, I don't have a whole fish.
Whole fish usually undred and fifty pounds.

Speaker 1 (01:40:27):
I'm on. I'm on a mission from God to find
a brisket before my birthday.

Speaker 4 (01:40:38):
You can always get what do you have for a
grocery store up there? We have?

Speaker 1 (01:40:44):
Yeah?

Speaker 4 (01:40:45):
Yeah, no, I have Do you have a grocery store?

Speaker 1 (01:40:50):
We have a good We do, Yes, we have two.
So I'm going to go out to uh the other
one outside of town because the butcher's a little are
there and even though they get the meat from the
same place. But she'll order me something Dean said, So
I'll go in.

Speaker 4 (01:41:07):
Well that's what I mean. If you go to any
butcher and you tell a butcher that you want that
just takes a little brisket, right, or a four pound brisket,
they can bring that in for you, however, baby.

Speaker 1 (01:41:18):
You want, and they do. They do. They do carry
them now and then every now and then, you know,
you'll go walk and trying a small brisket. But there again,
I'm only one person. How long is a big brisket
going to take me to eat?

Speaker 4 (01:41:34):
Right?

Speaker 1 (01:41:35):
That's like freezing meat.

Speaker 4 (01:41:38):
Yeah, I've got my problem is here is brisket of
one sale, but it's whole brisket, and he's brisket.

Speaker 1 (01:41:53):
And if you're looking at one hundred and twenty dollars
for a full sized brisket.

Speaker 4 (01:41:58):
Well that's what I mean. Yeah, Yeah, when it goes
on sale, you might get it for you know, seventy
five eighty bucks, but it's still you know, ten to
fifteen pounds a fuck of meat. And there's only and
there's only two people.

Speaker 1 (01:42:15):
General is very expensive here.

Speaker 12 (01:42:18):
I don't have cooking up for breathing farms. And shit right,
we don't have farms cattle farms here. We have mountains
and logging and foresting and fishing move.

Speaker 4 (01:42:33):
We also we also have an advantage here that if
I want brisket, we have the back air of barbecue,
which is a place that does ribs and briscuts and
smoke chickens like that. So then and as briskets are
actually pretty good. But I'm picky when it comes to brisket.

Speaker 1 (01:42:58):
I I don't know how to make them the way
that I like them. I wouldn't mind learning how to smoke,
but I don't have a a smoker. Yeah I can
get I know, I can get the pan and just
use it. You have a barbecue, yeah, yeah, and it's

(01:43:19):
a good one, so I can use it as a smoker.

Speaker 4 (01:43:23):
Right. So all you do is you just put a
smoke box on one side. Make indirect heats so it's
only one side where the smoke box is. Well, you
can get just a piece of meat.

Speaker 1 (01:43:35):
You can get the stainless steel things that just slide
on you put yeah, exactly, and you put it on
half and you put the meat on the other.

Speaker 4 (01:43:44):
Side right right for the smoking process. Yeah, and after
it smoked, wrap it all up and put it in
the oven.

Speaker 1 (01:43:54):
Oh, okay, you put it you take it out and
put it in the oven.

Speaker 4 (01:43:56):
Halfter, Yeah you don't.

Speaker 1 (01:43:59):
You don't look it on the barbecue like wrap it
in foil like lend does.

Speaker 4 (01:44:04):
No? Why for you what you're wanting to do for yourself?
You want a good brisket, Put it on your barbecue,
smoke it up for a couple hours. Let it get
a good smoke to it.

Speaker 1 (01:44:15):
Okay.

Speaker 4 (01:44:17):
Put it in parismin paper and throw it in whatever
seasoning you want and a bit of apple cider vinegar. Okay,
wrap it yeah, or you can even use its tomatoes,
sauce or tomatoes, anything that you want right for your
end product. Wrap it all up, throw it in the oven.

(01:44:41):
Let it slow cook in the oven. When it's done,
take it out. If it's not falling apart too much,
put it back in your barbecue and smoke it up
a bit more with some direct heat. Okay, I'll give
you a bit of.

Speaker 1 (01:44:54):
A char on it doesn't. Doesn't you sound all that difficult.

Speaker 4 (01:44:58):
It's not. It's just a long process. It takes you
a better part of a day.

Speaker 6 (01:45:02):
Man.

Speaker 1 (01:45:03):
I'm I'm very impatient, though, I want to eat it
right away.

Speaker 4 (01:45:06):
Yeah, well, it doesn't work that way because after it's done,
it should sit for a good half hour to an hour.

Speaker 1 (01:45:14):
Oh yeah, yeah, I know that too. I I did
work as a cook in a deli, so I do know.
But I've just I've never again. I've made small ones,
like I've gone into the store and there was a
half a rope about a half a half a brisket.

Speaker 4 (01:45:28):
So I bought it.

Speaker 1 (01:45:30):
But just you know, but I've not made a full,
big smoked one. But it's more, it's more like pastrami
when you smoke it.

Speaker 4 (01:45:43):
If you smoke it all the way through till it's done,
that's more.

Speaker 1 (01:45:51):
I don't want that.

Speaker 4 (01:45:53):
You put it in the oven and slow cook it,
because your mom didn't cook hers out on a grill
for fourteen hours.

Speaker 1 (01:46:01):
Your moners, and it was in the oven in foil.

Speaker 4 (01:46:05):
Yeah, wrapped up. Yeah right, so you wrap up and
let it cook in its own juices. I cook roast
here probably, well now, not as often since it's just
the two of us, but maybe once every two weeks
or so, I'll put a small roast in.

Speaker 1 (01:46:25):
Yeah, I don't. I don't make them anymore. Dean I
go over. Dean makes a roast every Sunday, and that's
where my roast intake comes from.

Speaker 4 (01:46:35):
I can't I can't remember the last time I cooked
a roast is higher than two hundred and seventy five degrees.

Speaker 1 (01:46:42):
And you see, that's the issue with my barbecue. I
can't get my barbecue to heat up to that.

Speaker 4 (01:46:48):
To two hundred and seventy five degrees, that's pretty fucking lull.

Speaker 1 (01:46:51):
It needs to be cleaned out. That's why I have
to fix it. It's all all got crap in the
burners and stuff from the firm, right. Oh yeah, because
that was my primary that's where I made everything.

Speaker 11 (01:47:05):
I was.

Speaker 1 (01:47:05):
I was making breakfast, lunch, dinner.

Speaker 4 (01:47:08):
Yeah.

Speaker 1 (01:47:08):
Right, and then it sat and then it sat out
there all winter, right, Well, sits here all winter too.

Speaker 4 (01:47:14):
But well, I have a beautiful barbecue, but I haven't
turned it on and all this year since I got
that blackstone. Yeah, because you know, anything that I can
do on the barbecue is I can do on the
blackstone other than my ribs.

Speaker 1 (01:47:30):
I'd like I'd like to get a flat top that,
like just a small flattop that will go on my barbecue.

Speaker 4 (01:47:37):
Oh, just a cast iron Man flat top. Yeah, well
you can buy them like cast iron.

Speaker 1 (01:47:48):
Yeah, they're expensive and and so I have to wait
for things.

Speaker 4 (01:47:53):
Like birthdays and yeah, surprizes and price, Yes, surprises.

Speaker 1 (01:48:01):
I put in. I put in for they had a
two hundred and fifty dollars uh, grocery shopping thing.

Speaker 4 (01:48:14):
Uh.

Speaker 1 (01:48:14):
And so I I put in for that, but I
didn't win it.

Speaker 4 (01:48:20):
Some other lady did. Oh, oh, you didn't go and
cure a car anything? What was that? You didn't go
quyre a car or anything like that? Right? No, no, no, no, no.

Speaker 1 (01:48:38):
Care. Yeah. I know who you are. I've seen you
in the store before. You have an expensive car, you
don't need it.

Speaker 4 (01:48:48):
Well glad. We got lots of cannabis questions tonight, did we? No?
People If they ask more questions, they can get more information.
But I can't read minds, man, I try, I try.

Speaker 1 (01:49:11):
Anyone, anyone. Shall we say good night?

Speaker 4 (01:49:22):
Sir? Sure? Sure? Sure, sure sure?

Speaker 1 (01:49:26):
This is why I said, shall we say good night?

Speaker 4 (01:49:28):
But if you want? Yeah? So as for your lights,
you just get your lights. Why does he use yellow?
I don't know. That's up to him. I wouldn't but
it's a personal preference, Yeah.

Speaker 2 (01:49:43):
Is it?

Speaker 1 (01:49:43):
Really just a personal preference. Like I'm gonna I'm gonna
ask him again why, And I'm also I'm going to
ask al Uh the same question as well.

Speaker 4 (01:49:55):
It all boils down to your light spectrum and what
your plants h like. Right, So your plants like they
like high pressure sodium, and they like metal halide. What
they really like is sunlight. Yes, yes, but now you're
trying to duplicate sunlight. So when you're duplicating sunlight with

(01:50:18):
an LED light, ideally you want one. They can give
you as much of a wide range spectrum as possible.
So that's from blue to red and everything in between.

Speaker 1 (01:50:30):
And that's what these those those thas do.

Speaker 4 (01:50:34):
Right as a full spectrum, they should have range.

Speaker 1 (01:50:39):
But are you using are you using l ED anyway
in your indoor grow?

Speaker 4 (01:50:47):
When I grow indoors are usually I'll start out with
l ED just for vegging.

Speaker 1 (01:50:55):
And finish off with the HDI.

Speaker 4 (01:50:58):
Well, no, my plants are always finish off outdoors.

Speaker 1 (01:51:02):
Okay, you tied them that way.

Speaker 4 (01:51:05):
Yeah, it's very like I don't grow.

Speaker 1 (01:51:08):
I never thought about doing that, you know, growing growing
something that just goes directly outside to finish. I never
thought about doing that.

Speaker 4 (01:51:16):
Mm hmm.

Speaker 1 (01:51:18):
That might be something to do.

Speaker 4 (01:51:20):
In the spring this year, that's why.

Speaker 1 (01:51:23):
And that that would make sense to do that, because
I mean, like, I'm I'm a month and a half,
a month, a month and a half behind you, guys.
Mm hmmm, right, and I'm gonna have to go in
and finish.

Speaker 4 (01:51:33):
Okay, I'm gonna show you a picture. I purposely did
this this year, all right, And hang on, no, go
changed my picture here? AHK, it's this one, all right.

(01:52:04):
I purposely crew my plants like this, which basically they
were just veg a note and getting ready to flower,
and that's when I put them out to finish. Now,

(01:52:26):
instead of eight foot plants, I've got four foot buds.

Speaker 1 (01:52:32):
Hmmm. Well, we'll see what happens. I will see what happens.

Speaker 4 (01:52:40):
But I wanted to do this on purpose this time
because we live in we live in this your top
all of these No, I've only talked a couple.

Speaker 1 (01:52:52):
Of them, because you mentioned that you were trying to
decide whether or not you're going to crop them or not.

Speaker 4 (01:53:00):
Yeah, I only talked a couple of them. That one
and the first one that you see the like the
closest one on the bottom right that that one was topped,
but all of those other ones that you see weren't. Okay,
this is what I mean. The plant branches out really
well on its own. But I just wanted to let
these things grow, keep them short and squat with as

(01:53:21):
maximum bud as possible. And the reason being is because
the fucking hurricanes and the wind that we get here,
and I'm tired of going oue and having my eight
to have.

Speaker 1 (01:53:31):
Them short and stuffy and bushy.

Speaker 4 (01:53:34):
This is what I'm trying this year. Better than having
eight foot plant snapped in half in the fucking range.

Speaker 1 (01:53:40):
Yeah yeah, I aw had a couple uh that were
rooted because of the because of the weather last year.

Speaker 4 (01:53:48):
Garsy's gone through it. Dale's gone through it. I've gone
through it. I think it was out somebody, and I'm tired.
I got tired of it.

Speaker 1 (01:53:57):
Well, you know, gas. What I'm getting tired of is
putting all this effort into it and then having something
whether I lost another window, I'm I'm now I'm worried
about windows coming down on the plants.

Speaker 4 (01:54:12):
Right, always dory about in door grow, You've got to
worry about a light exploding above your your plant and
having your table catch on fire. Not so much with
led though, okay, the fire rust.

Speaker 1 (01:54:30):
But I'm I'm yeah, I don't I worry about things
like that. I'm I'm going to put a camera downstairs
so that I can keep an eye on what's going
on in case of something like that happens. I wouldn't know,
you know.

Speaker 4 (01:54:44):
Yeah, I mean there's a risk of anything and everything
you do in life.

Speaker 1 (01:54:52):
Of course, walking across the street getting up.

Speaker 4 (01:54:55):
And you can worry about it, or you could just
go on and of your life. And I suggest you've
learned life.

Speaker 1 (01:55:04):
I'm trying to relearn how.

Speaker 4 (01:55:06):
To do that. Mm hmm. Well, in all honesty, one
of the best ways is learn how to say funk off.

Speaker 3 (01:55:16):
No.

Speaker 4 (01:55:17):
Yeah, I'm telling you once. Once you learn the value
of that two word phrase, you'd be surprised how much
better your life can become.

Speaker 1 (01:55:31):
I don't really have anybody that I would, you know,
say no to, uh really uh. But the taking advantage
thing I don't like.

Speaker 4 (01:55:43):
Them, Well, that's that's pretty good for telling off telemarkers.
I'm great at telling them to funk off.

Speaker 1 (01:55:53):
Mormons as well.

Speaker 4 (01:55:55):
No Mormons, I don't tell Mormons off. I don't tell
the reason I just wants to talk.

Speaker 1 (01:56:00):
I just I'm not interested in I close the door, period.

Speaker 4 (01:56:03):
Yeah. I have no problem with religion until you try
and force your religion on me. So I don't like
Christians when they try and beat Christianity into me. I
don't like Muslims when they try and beat Muslims or or.

Speaker 1 (01:56:23):
I don't want to hear it. If I wanted to
talk about religion with you, I would start that conversation.
I have no interest at all. I have my own
belief system. I don't care what your is. You know.

Speaker 4 (01:56:36):
My belief system is kill them all and let their
God short them out.

Speaker 1 (01:56:40):
Yeah right, good luck to you. And on that note,
we're going to say.

Speaker 4 (01:56:50):
I hope you were as entertained as I was.

Speaker 1 (01:56:57):
Alm listening to me about what.

Speaker 4 (01:57:03):
No listen to you chold?

Speaker 1 (01:57:05):
Oh yeah.

Speaker 6 (01:57:09):
Junian Fridays at seven pm Eastern time on four to
twenty Radio dot CA A Junian Fridays at seven pm
Eastern time on four to twenty Radio dot CA

Speaker 1 (01:57:26):
Split up

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The 420 Radio Show S190_ E8 - 08-22-25

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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;}The 420 Radio Show S190_ E8 - 08-22-25