Raw Milk & Grass-Fed Meat: A Health Game-Changer | Kevin Muno DSH#1315

They have these artisan, you know, confined feeding things, and they do the massage and the bliss and that and the A5. But it's still not healthy.
It tastes great, don't get me wrong. I do like the taste of a grain-finished animal, but I believe that we can get the genetics and the finishing down on the grass-fed side of things to equal the eating quality of grain-finished.
That'd be amazing. All right, guys, we got Kevin from Perennial Pastures here today.
We're going to talk cows and we're going to talk soil. Thanks for coming on, man.
Let's do it. It's great to be here.
Yeah. So I ordered my first cow from you.
Yeah. It's been a fun experience, man.
Yeah. Just a few pounds of meat showed up to my door.
Took us a couple hours to get it all situated in the freezer. Yeah, for sure.
Yeah. Bulk beef's really blowing up these days for folks that, you know, want to order and get a good discount, you know, and get food sovereignty for their family.
And it's just a huge trend right now. We're seeing a big uptick in an interest in bulk beef.
So I'm good to have you as a customer. Yeah, dude.
It's a win-win situation because like you said, you save on the price

like a lot of money.

Yeah, totally.

Because I order food a lot.

So I'm spending,

you know, a quarter cow is $2,000.

I'm spending $2,000 a month

just ordering food.

Yeah, totally.

And then secondarily,

the health aspects.

Yeah.

There's stuff,

grass-fed, pasture-raised, right?

Yeah, for sure.

Grass-fed, pasture-raised,

regenerative.

So we have a regenerative certification

through Regenified.

This is one of our big deals

that we have.

Really great certification

Thank you. raised regenerative so we have a regenerative certification uh through Regenified this is one of our big deals that we have um really great uh certification it's pretty pretty new to the market uh the Regenified certification there's only three um big certifications that are out there right now and um yeah I mean it's a huge trend you know really uh regenerative agriculture It's a beautiful trend, you know, really, regenerative agriculture.

It's a beautiful movement when you really can come back to the soil, to the nutrient density of the food. Yeah.

You know, there's something special about that connection to the land.

Absolutely.

Yeah, for sure.

So what qualifies the regenerative labels?

What do you need to do for that?

Really, you know, the definition of regenerative agriculture, you know, is really mimicking nature with your agricultural practices. You know, what we try to do is mimic how the bison and buffalo used to move across the grassland plains for thousands and thousands of years.
That dung and urination effect and that constant moving is really what's created the world's deepest soils.

You know, you look across the Midwest where, you know, it's a breadbasket of the U.S. and the animal impact that the bison created during that time frame is what has created like four feet deep worth of topsoil, right? Yeah.
I mean, in some areas in the Midwest, you can even get deeper than that, right? Yeah. I've taken soil cores on some of the most advanced farms in the country.
You might've heard of Gabe Brown. He's one of the big regenerative ranchers in the country.
I had the privilege to go to his ranch and take a four foot deep soil cores across his whole property. And we weren't even going deep enough to see the soil A horizon, right? Damn.
Yeah. And so the guy who was there doing the monitoring was kicking himself that he didn't get a deeper soil core.
Because we're really starting to measure this stuff now to a high level. And so we really don't know what the possibilities are, to be frank.
I mean, nature is perfect in its design. God has designed nature in a way that, again, it's perfect.
And so we're just at the early stages of the regenerative movement, figuring out how to get the genetics right, how to get the grazing right. It's really only been around for about 40 years.
Some of these pioneers who put together a lot of different things to kind of come up with what we now call regenerative agriculture, but there's so many different things involved with it, like permaculture. I mean, organic was kind of early on on that.
There's so many things when you talk about regenerative and a lot of different definitions. But again, to bring it back, Sean, at its core, it's mimicking nature to produce food with less inputs, more outputs, and have nutrient density really at the forefront of all that.
Right, because a traditional farm is contained, right? They're containing the cows in a certain area. Well, all ranches start out on grass.
So even conventional ranches start out on grass. That's the beauty of beef, actually, is that the animals do start out on grass, whereas conventional chicken and pig farms, they spend their whole life in a barn.
So the beauty of beef is even conventional animals start out on grass. That nutrient density is in the grass and that'll correlate to the end product, even if it goes through a feedlot.
So that's what most of the beef in our country today is. Long work weeks and busy weekends can leave you feeling and looking depleted.
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Got it. So CAFO, you've probably heard the term CAFO, confined animal feeding operation.
um that's what that is you know they they confine them in a small area feed them grain fatten them up very quick the nutrient density levels considerably drop when they're when they're in a feedlot really is that because of the grain fed food they're getting yes correct yeah the the you know cows andivores, it's meant to eat forage. When you pump it full of grains, it makes the rumen acidic.
It can no longer break down the nutrients as well as it can. And it gets sick.
And so you have to give it antibiotics. Antibiotics are big in the confined animal feeding operations because it's not natural.
you know they're they're meant to be out roaming the pastures out on grass and um and and living living the right life you know and we've kind of broken that cycle though too by uh just having the animals out in pasture uh there is such a thing as just kind of conventional rotational grazing where they're

outside moving around, but not in a high density mechanism. The key to regenerative ranching and

grazing is having high density, short duration periods where they knock the grass down, they

pee and poop in one area that stimulates the grass to grow and given enough time to recover

that, that pulsing eating and then the recovery and the deep soil part, uh, that's really what's the, what's building the soil. So that's how there's kind of three different ways to graze.
There's well to, of ranching, there's kind of the conventional, uh, way where they just set the cows out in the pasture. They graze in that area for the whole year, or maybe they loosely rotate.
So maybe they have like seven pastures, but there's really no density to it. So you're overgrazing some plants and overresting other plants.
That's 99% of the ranches and farms in the country today. When you move to the regenerative side, you're starting to get tighter grazing and you're moving more frequently throughout the day.
So you're harvesting more material. You're harvesting, you know, evenly across the pasture, which doesn't give preference to some grasses over others.
If the cows have the choice, they're going to go back to that ice cream plant, you know, over and over again. That's the over grazing.
Over grazing is a function of time. So when you go back to that plant over and over again, it's going to die.
And then you have less desirable plants in that pasture over time as you overgraze the good ones and overrest the other ones. Interesting.
That's kind of a key function of a balance of where you're putting them and when. Exactly.
Yeah, for sure. Yeah.
And the soil quality, right, is the lowest it's been apparently. Yeah, for sure.
I mean, there's really great studies on all the nutrient density levels declining in food. So you can even eat a pretty healthy diet.
And if it's not from a regenerative operation, whether it's vegetable or grains or what have you, you're really not going to get those nutrients transferred into the food. The biology of the soil is what makes the minerals available to the plant.
And then the plant obviously gets consumed by the animal. We consume the animal and then we ourselves can become nutrient dense.
So that's what we like to really talk about these days is the nutrient density. And it's really hard to find.
That's, you know, what we at Perennial Pastures are trying to do is make this nutrient dense food available to folks, make it easy. It's really hard, right? Like people have all these diets that they're trying to chase, whether it's carnivore or organic or, you know, whole food or keto, whatever the diet is.
But if nutrient density is not the foundation of that, you're really not optimizing whatever diet that you're on. If you're eating, you know, strictly meat, you know, why not eat nutrient dense meat if you can, right? So find a regenerative rancher.
And that's what we're doing, again, is aggregating from a bunch of different regenerative ranchers in the West to to make these products more available easy to buy right you you got your your bulk beef shipped straight to your door you know from us in san diego right so um yeah i got the meat side covered so yeah when it comes to vegetables because i shop at whole foods sprouts yeah are like considered one of the top stores what are the chances they use regenerative uh vegetables and fruits those stores it's a good question i think whole foods is definitely making a big push to regenerative foods in general they see it and have marked in a bunch of different articles as the number one trend in food today wow at the same time regenerative is very early on in its life cycle, right? So to get into these grocery stores, you really have to be of a certain scale to make it. Right, because they're serving so many people.
Exactly, yeah. So regenerative farms probably aren't big enough yet to order at grocery stores.
Probably not yet, but they're growing and it is more of a profitable way to farm and ranch so i believe that the the long-term macroeconomics are going to work out in oh it's more profitable it's more profitable oh wow i thought it'd be less no it's more profitable because when you work with the soil and you build your soil up you're going to have less less inputs that you have to put in, whether those are fertilizers or chemicals or whatever you're doing, right? Yeah. Interesting.
So that's the beauty of the economic side of things as well. And what we're trying to do too with our company is show that to our investor base, you know, other investors that we're looking to recruit.
You know, we want to scale. We're really building sean as we're doing you know and it's and it's hard because there's not a ton of supply of it right now so we're having to work with regenified which is our certification group to go out and source those ranches right and so um at this you know again but that's tough work right it's tough work to go and find these folks they're having a tough time sourcing cattle for us right now.
Really? Yeah. And we produce some of our own cows.
We're ranching on 16,000 acres in San Diego County. We recently lost one lease, one 8,000 acre lease.
So we're going to kind of pare back on the beef side and work with our aggregation network to bring beef to the people. Did China buy that lease? You know, it's an interesting story.
Actually, it was on water district property, which there's over 2000 water districts in California. I know it's the folks that bring you your water to your house.
Yeah. Yeah.
And I was telling them all these beautiful stories of the water cycle and hey, when we can increase soil organic matter by 1%, we can store an extra 23,000 gallons of water per acre in the soil, right? And nobody's talking about this in California, right? All of these conversations around turn the water on, you know, and bring it down. Well, how do we keep the water that falls there, right? If you can actually store the water in the soil, the aquifers are going to get recharged.
The springs are going to come back and we're going to rehydrate California, right? Wow. I'm all for getting water to the farmers, but if the farmers are not practicing regenerative agriculture, and if you've ever been to the Central Valley in California, you're going to think it's Mordor from Lord of the Rings.
Damn, is that dry? It's dry. Like there's dust in the air.

That's where all the fruit grows, right? That's where all the fruit trees grow. Like I think 80% of the world's almonds, a ton of nut crops, a ton of veggies.
So that, you know, so we have to get that right in California before we just say, hey, let's send the water. Cause yeah, we can send it to the farmers and the ranchers, but if not, they're not doing their job making it sure that it stays in the soil if you have bare soil 80 of that evaporates back up into the atmosphere wow and what a lot of people are not talking about too with you know whatever you want to call it you know climate change climate weirding i think it's definitely been co-opted by the left to push their agenda yeah but i do believe that we have a soil health crisis, right? 100%.
And water vapor in the atmosphere is actually the number one driver for that. Everyone's talking about carbon, carbon, carbon.
It's actually water vapor. So water from rainfall hitting the ground, going back up into the atmosphere and not staying in the soil.
If we could build in reservoirs through our farming practices we wouldn't have to have all these storage jams right and that's another big conversation in california too is all the uh the dam and infrastructure you know we passed this bill in california for this bond to build more infrastructure and i believe it has to get into the common language that we actually need soil infrastructure if we had four feet deep topsoil in california it would stay there not go back up into the atmosphere and there'd be much more of it it wouldn't go out to the oceans you know like like it currently is damn i did not know that so i wonder if farming played a role in the um like how you guys didn't have enough water in the fire hydrants? Yeah, potentially, you know, a lot of our water comes from Northern California through the aqueducts and then from the Colorado River. So in Southern California, we get 80% from those two sources.
The better we do with watershed management and in-soil reservoir management, the more the whole state is state is going to have right the more northern california is going to be able to send that down to us right so um i would love for that you know and that's the great thing about coming on podcasts such as yours you know you have this massive audience you know and you got grant coming on here he's a big force in california if we can get this you know into the the local lexicon yeah i think it becomes an amazing story because it's supporting farmers it's supporting regeneration it's supporting nutrient density it's supporting water in california oh by the way we can use livestock to mitigate the fire risk as well so really oh yeah get goats and sheep up in those hills up in those hillsides. I'm from Southern California.
Originally, I was born in LA. I'm a first-generation rancher.
Went to school in downtown LA, played baseball, grew up playing baseball in Southern California. And I'm very familiar with that whole situation.
My uncle was on the front lines. He's a captain with the LA County Fire Department.
Oh, wow. And I think, I believe it or not, I think he was the firefighter pictured with a fire hose putting out fires at Grant's house.
Wait, what? At Grant's house, yeah. Small world.
I think his wife posted a photo. That's the only house that survived on that street.
Okay, yeah. So maybe he was part of that effort.
Oh, shout out to him. Yeah, that'd be great.
But, you know, we talk all the time because he's a rancher too. He's got 40 acres in Central California.
And we're like, we need more livestock in those hills, reducing the fuel load to mitigate those fires. It's a great tool.
Oh, so they'll eat all the debris and stuff. Yeah, exactly.
Yeah. Wow.
Yeah. That's needed.
In a brittle ecosystem, it's crucial great tool oh so they'll eat all the debris and stuff yeah exactly yeah wow yeah that's needed in a brittle ecosystem it's crucial to have livestock in it because the ruminant their stomach

their rumen is the only human environment for that vegetation to break down right so grasses grow and if they don't get eaten if the nutrients don't cycle they oxidize in the sun and just stand there forever, right? That oxidation also emits carbon into the atmosphere. So, the brittle ecosystems in the West, you know, I mean, Vegas could be included.
There's stories of antelope and herbivore species all throughout these deserts in the West, like large herds. How were those large herds there, right right the sahara used to be a grassland right so we're going through this process of desertification right now where the rumen of the animal and and livestock are crucial are the crucial tool to bring that back right yeah so if we were able to cycle uh those dead forages they would be removed and no longer be a fire hazard yeah yeah yeah if cali turns into a desert that would be bad for a lot of evil because yeah i supply a lot of food to the country yeah for sure i mean we've brought some leaders in regenerative agriculture to that valley and they said that central valley is the most degraded place that they've ever seen in the world and these folks travel the world giving agricultural seminars on soil health damn so it's bad it's a bad situation i mean to the point our water is able in fresno if you see some photos of telephone poles the whole land has subsided about 25 feet you know from over the last 30 years yeah so like so it's getting it's getting lower the

whole land like there's famous telephone pole photos where like hey here was our soil level in 1980 and then it's down here well there was always rumors of cali going underwater and i never thought like the soil was dropping i thought the water would just get hot well yeah that's the that's the coastline um you know where uh we have you know the the glaciers are melting or whatever and we're gonna get more water so they're saying the the coasts are gonna rise you know which i think is or isn't a problem you know i never know what to believe yeah on the news i never know yeah well that's what's cool about what you do though is you bring the experts in and you and you get to talk to them yeah you get to to pick their brains i would i want i want to be a podcaster you should do it's a lot of fun yeah with what you do too yeah needed because these messages aren't on the news yeah it comes to guys like you like on the front lines yeah yeah and it's great i mean i think we're coming into this new age of media where podcasting is getting more popular than the mainstream channels. You're seeing that with Rogan, right? And you're kind of getting up to that level where these messages are getting out to the people that need to hear it.
And it's straight from the horse's mouth, literally. Dude, I think I'm getting, not to brag on it, but I think I'm getting more views than CNBC.
That's awesome, man. It's nuts.
awesome like just off the instagram alone congratulations yeah it's been a crazy month yeah that's great how long you been doing this two years okay but yeah times are changing i think people just want authenticity and you don't get that on the news anymore so they want people like you coming on yeah because i'm really passionate about the truth around the food industry and these sugar houses and i i believe there's an energetic energetic component to food you eat. Yeah, for sure.
And people aren't taught that at all growing up.

100%. So when you're eating shit quality meat, like that affects you.

Yeah. How old are you?

27.

Nice. That's awesome, man.

Yeah. I'm glad I found it out at a somewhat younger age.

For sure.

This stuff messes with you, man.

Yeah, it really does. I mean, we're sicker than we ever have been, right?

I can't even eat at a restaurant anymore.

I know. It's true.
Yeah. You get the seed oils.
You were excited like, where's the grocery fed? I know, right? Yeah. Where are we going to go to? I couldn't find anywhere in Vegas.
Really? Yeah. Just even searching it, huh? Grass fed.
I mean, there's a couple, but like, it's tough. Yeah.
Maybe we should start a steakhouse here, Sean. We might have to.
I remember when I first got Seed Oil Scout here. It was like one restaurant on the whole lap in Vegas.
Oh, boy. That didn't use seed oils.
Now there's like maybe 30, 40. Okay.
How long has that been? Like two years. Okay.
But they're growing. They are.
Yeah. That's awesome.
Yeah. You guys should get on there actually.
Yeah, we should. Yeah.
There's a few restaurants that cook with our product. Shout out to my buddy Darren.
Well, they have a products tab now too. Oh, okay.
Oh, cool. I didn't know that.
Yeah. I'd buy my raw milk on there.
Oh, nice. Yeah.
Are you big on raw milk? Dude, huge. I like it, man.
We're going to start producing it. I can't even drink regular milk.
I feel so bad. Even regular cheese now because I'm getting more and more sensitive the healthier I get.
Yeah, for sure. And that's the one downside, I guess.
Like I can't eat fast food anymore. Yeah, for sure.
Eat that every day. Yeah.
Your microbiome just rejects it, right? It's like, hey, I'm a finely tuned machine. You know, get this junk out of there.
Yeah. And that's the beauty of cultivating that system now.
You know, we were probably used to it back when we were, you know, I don't know about you, but I grew up on, you're 10 years younger than me, but I grew up on Cinnamon Toast Crunch and Captain Kids. I call it that too.
Yeah, Fruit Loops. Yeah, yeah.
Lucky Charms was big for me. Yeah, exactly.
And now there's glyphosate and all of them. Oh yeah, totally, yeah, yeah.
So coming back to the raw milk deal, I mean, I think grass-fed and finished regenerative beef and raw milk are just powerhouses for transforming your health. Because let's honest you know you can put that at the middle of your plate you know at any meal i mean you got the glass of milk it's off to the side but um they're just such caloric powerhouses nutrient density powerhouses and yeah i hope raw milk grows grass-fed and finished beef is kind of having its its time in the sun i believe it's here to stay once once you find out about it i mean even vegans now you know we like a bunch of our our customers are vegans really yeah i mean they get they get sick eating all the the processed stuff and then they want uh meat and and food and sustenance that has a story yeah and is also good for the animal right that's her that's their biggest concern that's their issue so you know you don't get any better as far as animal welfare goes with regenerative agriculture i agree i think it's really hard to be a healthy vegan right now Yeah.
There's guys like Brian Johnson doing it, but he's spending a ton of money. He's getting the highest quality ingredients.
Okay. Not everyone can afford that.
Yeah. What's he eating on a daily basis? He has it all published actually.
We'll link it below. I can't even describe it, but just the highest quality vegan stuff.
Yeah. But if you're just going to the grocery store and buying non-organic vegetables, I mean, there's chemicals on there, right? Pesticides and everything.
Yeah. So to be a vegan is really hard these days.
I mean, I would argue that we're designed to eat animals, you know, and to be in optimal health, you know, you really need to have some form of animal products. Yeah, that's where I guess the spiritual side would differ, right? Yeah, yeah for sure and genetics come into a play there too you know so um i'm with you i think there's there's an extreme amount of connection that can come though from from having a relationship with what your animals do to the land oh yeah if it's ethically sourced that that's why I like Forest of Nature.
Sure. They're pretty good too.

Yeah.

Because they actually

hunt their animals, right?

Something like that.

Well, you know,

I believe,

I don't know actually

too much about them.

I do know that they source

a lot of their stuff

from New Zealand.

Oh, really?

Yeah.

Oh, I thought it was US-based.

Maybe I'm mixing up a brand.

They have Rome Ranch,

which is their local ranch.

And then they got some of their New Zealand. They talk all about it on their website.
I know there's one brand where they ethically like hunt their own meat. I think they do do that.
They have a buffalo ranch on Rome Ranch. And they'll do field harvesting.
Yeah. Yeah, I like that.
That's pretty cool. I mean, that's like as good as it gets in terms of animal welfare.
Exactly. Because I used to be actually against hunting growing up, but now when I talk to hunters on the podcast, it's one of the quickest, easiest ways for the animal to die, actually.
For sure. Yeah.
I mean, a good shot to the heart. You know, they're...
Yeah, because a lot of these animals are starving to death. They're getting hunted by other animals.
Oh, right. They die from disease.
Oh, yeah, exactly. Yeah, so you're kind of thinning and culling the herd and yeah uh providing uh room for the genetic winners to grow for sure and they're grateful for the meat and everything they eat the meat so it just seems like hunters are amazing conservationists and you know they they do a lot for they they know a lot you know i went hunting in northern nevada actually recently really what's out there uh chukar.
Chukar. It's a bird.
Oh, bird.

Yeah.

Yeah.

They're like overpopulated

over there?

No, it's been a good season

because the last few years

have been good rain.

But yeah,

it's an upland bird

so you hunt them with dogs.

Really?

Yeah.

So you send the dog out

to catch it?

German short-haired pointers

go out

and they'll point

before like they'll smell the bird they'll go out they'll point so they like get on point with their nose just like look oh I've seen a video like cartoon about I didn't know that was a real thing though yeah it's amazing yeah and then you kind of sneak up on it you're like walking out on the field in these gorgeous hills in the northern Nevada and you know and then when you tell them to flush they'll flush get them up in the air and blast away that's a tough shot yeah yeah i mean you can get up pretty close though you know yeah because like they'll stay down to the very last second and if you know where the birds are you can kind of position yourself upwind wow downwind yeah and so yeah it's it's uh it's a really fun time i highly you know if you ever want to go up in northern Nevada. Yeah.
Yeah. I got a good connection.
Was it like chicken? Yeah, it's like chicken. Okay.
Yeah. Yeah.
That's the go-to comparison whenever someone tries a new meat. It's like they say chicken.
I know, right? Yeah, crocodile, snake. What's the most exotic thing you've consumed? Me? Yeah me that's a good question um probably bull testicle bull testicle yeah that's what liver can use to eat right yeah for sure was it raw what did you cook it uh we cooked it i've had it raw i've taken a well during a branding you know you have a place where you you heat your branding irons you know and there's usually like i don't know we use like a 50 gallon drum yeah and so when you're castrating you know your your bowls um and turning them into

steers you know you take some of those and put them right on top and then they pop and when they pop that's so you know they're ready so i've had them straight off off the fire before wow but it's good when you cook them just with with onions and garlic and butter and my mom did a whole bunch for us on our last branding. And I mean, that's some powerful stuff.
It raises your testosterone. It really does.
Yeah. Yeah.
Some of my buddies, you know, I'm like, hey, you got to come out. You know, if you got low T, get out to the branding, you know, get out here.
I would try it. Yeah.
I've had some interesting stuff too. Yeah.
You know. I mean, Saladino, I'll tell you, I think, Paul Saladino, he'll tell you that you can actually test positive on a drug test for performance enhancing drugs.
No way. Yeah.
He had like some posts and he said, you know, like some college kid had way too many of the bull test supplement that they had. And he tested positive for testosterone.
No way. Yeah.
And you feel it like I had, I don't know, maybe 30 or 40 that day. Cause there wasn't that many of us branding and we branded, I don't know, maybe two or 300 head in that day.
So you got like a whole bucket full of, I had a bunch. Yeah.
I had a bunch. Crap.
Yeah. It's a lot a lot of balls man yeah yeah good thing you know my wife and I we already had our two kids you know jeez yeah we we yeah we probably would have made another baby then I like Paul's stuff a lot yeah he actually got in some beef with Brian Johnson I don't know if you saw that Brian is uh vegan guy okay he's a guy that's trying to live forever you've probably seen him he's like super pale okay yeah i think i've heard of him but yeah brian was saying how meat's like really bad for you but paul stood up and it was a whole ordeal that's good i saw him um talk to matt walsh too at the maha uh ball yeah gala ball or.
And he, cause Matt Walsh is, you familiar with him? I know who he is. Is he vegan or something? No, he's not a vegan.
He's the guy that put together that documentary, What is a Woman? Oh yeah. For Daily Wire, right? For Daily Wire.
Yeah. Yeah.
And he's tweeted a bunch of times about how raw milk is, is not right. Yeah.
Not healthy. And we should be drinking pasteurized milk.
And Paul sort of went up to him and they filmed it at this mall. He was like, hey, dude, let's talk about raw milk.
Here's the studies. And then Mal was like, all right, dude, I'm at the ball.
But send me the papers. I'm open to talk about it or whatever.
So hopefully they have a podcast and have a good, that'd be cool. A good argument about it because I, again, you know, raw milk is, is one of those things.
My wife and I have been drinking it now. I've been drinking it a little bit longer than her, but then we got her on it and we've been drinking it maybe like six years now.
Yeah. Our two kids drink it.
So, a three-year-old and a one-year-old and we're really lucky in California because we we got Raw Farm, who's Mark McAfee, who's the leader in raw milk in all the world. He's the largest raw milk dairy in the world.
And that's one good thing about California is we're pro-dairy. So we're looking forward to launching our raw milk brand here shortly because there's a huge demand for it.
We're in 15 farmer's markets in San Diego and it's probably the number one request that we get. It's like, hey, we love your beef, but do you have raw milk? And we're like, no.
So, this downsizing on our lease is a huge, I think it was kind of a sign from God for us, you know, to like, all right, let's focus on the D to C. Let's build that, you know, and maybe move some energy over here for this raw milk.
I think you'll make way more of the raw milk. Yeah.
Because you can't buy it in grocery stores. Yeah.
Maybe in Cali you can, right? You can in Cali. But Nevada's actually, I think, the only state, there's like two or three left where it's illegal.
Yeah. Like, you can't even do like a herd share.
Yeah, Sprouts has like raw caffur, but they save for dogs or something. Yeah, okay.
Other than that, you can't buy it anywhere. Even the farmer's markets here should look into setting up there because there's no raw milk.
Okay. So I wonder if you could allow that at the Summerlin farmer's market, which is a pretty big one.
It's a good one here. Yeah, do you shop there? Yeah, good weekend.
I get Dubai chocolate. Have you had that yet? No.
Oh my God. Yeah.
It's so good. But yeah, I love the energy at farmer's markets, even though I'm paying double the price.
I'll mind it. Yeah.
Because I like supporting local businesses. Well, it's great to actually talk to your farmer rancher too, you know, and ask them questions about what they do.
Exactly. And yeah, we want to come out with like some, like a template on what questions to ask.
Because there can be a little bit of greenwashing

and lying you know at the farmers markets you know because you know they're like oh yeah we're organic but we just you know we don't pay for this certification or we don't use pesticides right they all say that yeah it's like okay well tell me hey what's your soil health management plan you know how are you building soil right you know and if they don't have a good plan for that or don't have a good answer, then, you know, it's, it's, I don't know. Like, I think just as a, as a species, we have to get more educated around food.
We don't really go too deep. If they had a regenerative label at the, at their stand, I would love that.
Yeah. SeaDuel Scout's doing that now on food labels.
Oh, okay. So they just partnered with Costco, I think, and they're going to start doing that on food labels.
That's awesome.'s there's so many ingredients people don't know what to look for for sure i mean they keep renaming stuff too yeah i just renamed all the food dyes so okay you got to look for the new name on that okay it's nuts man yeah dodging landmines when you're at the grocery store yeah that's awesome that's so cool yeah i mean technology i think is so great for stuff like that for the transparency and yeah i think that's the key really is the transparency like just opening up we do farm tours and ranch tours we sold out in 2023 i think 12 farm and ranch tours and we had about 50 people we're lucky we're blessed because we're in we're in california you know so you could fall out of bed and you know know, sell beef to, you know, 20 million people. But they're craving for experiences like that and connection.
And that's what we're really trying to do at Perennial Pastures is build that connection. You know, our mission is enriching life by restoring connections, healing land, and nourishing people, you know.
And so there's a spiritual element to that too, right right and so getting those folks out to to see the soil to kick the dirt to see the animal to see the relationship between the rancher you know the horse the movement of the cattle it's it's kind of like a symphony of life out there yeah on the ranch and when people see it some people have come to the ranch have never even seen a cow in their life. And when they see the cow and they see much less two or 300 in a herd all mobbed together, it's kind of like a profound experience for them.
And you have a customer for life as long as you have a good product to sell. Yeah, it's a beautiful experience.
I've been to a couple of cow farms and they're just so pure. Yeah, yeah.
You got some good ones here in Nevada. Northern Nevada, actually, you got some great cowboys here too.
This is buckaroo country here. Interesting.
I got to get up there at Arena. I've never been up there.
Yeah, yeah. You got to get to Reno, north of that.
And Winnemucca is big cowboy country too. All the way up to Elko up there.
So the buckaroo is of a uh version of the vaquero which was the california cowboy yeah so the spanish came up uh through mexico settled california trained the indigenous folks on horsemanship uh the vaquero horse tradition this natural horsemanship tradition was a melding of of the local natives natives and the Spanish. And then that kind of went through its cycle.
And then the, the, the, the white settlers kept coming north, west and they developed kind of their own culture here in Nevada. And they anglicized the word vaquero to mean buckaroo, or they, they just, you know, kind of change the pronunciation.
So it actually comes

from California, that tradition. And the tradition is like working with the horse, working with the cow.
We use long ropes. It's all very low stress livestock handling, right? That's what it's about.
When you have low stress with the animal, when you're kind of at a point of center and you're one with the horse, like the cow can feel that. Right.
And it's, it's a big part about producing

beef too, because you don't want a cow that's high stress. If you're pushing it too hard, if you're shocking it with a cattle prod, that's going to show up in the meat flavor, right? If you got this super tranquilo cow that's know, cow that's just relaxed, it's, you know, it's like, hey, this guy comes, he moves me to fresh pasture, you know, every day.
Good things happen every time I see this person. He's just going to, you know, his last day is going to be, you know, they have one bad day is what we like to say, you know, and to be honest, I wouldn't mind coming back as a cow on one of these regenerations you know you just you just chill and eat grass yeah yeah is that why wagyu tastes so good they're they're so like carefree well yeah that's a good that's a good point i mean wagyu tastes so good because they feed them a lot so and that's why it's so expensive i mean it's it's a confined feeding deal too and i know that that's a big trend right now is a wagyu beef but um when you look at the nutrient density side of that it's not too good of a picture yeah it's really fatty very inflammatory yeah it's like it's like a diabetic obese obese cow it's just got like very unhealthy fat and that that comes back to the omega-6 to omega-3 ratio, kind of optimal for human beings is three to one.
So three omega-6 to one omega-3. Some of that Wagyu beef is testing, you know, north of 18 to 20 omega-6.
Holy cow. So it's very inflammatory to the system.
Wow. And it's not natural, again, to like confine an animal and feed it.
Now in Japan, they do it great. They have these artisan, you know, confined feeding things and they do the massage and the this and that and the A5.
But it's still not healthy. It tastes great.
Don't get me wrong. I do like the taste of a grain finished animal, but I believe that we can get the genetics and the finishing down on the grass fed side side of things to equal the eating quality of grain finish that'd be amazing and and that's where we're headed with our genetics but it takes a while to build a supply chain especially when a supply chain has been built for grain finishing right we used to have these smaller framed medium framed animals that were made to finish on pasture they just finished easier on pasture now we have these mega cows that put on tons of weight in the feedlot because that's how the feedlot gets paid.
They get paid per pound of weight gain. So they want these ranchers producing these heavy framed animals because they get paid more on the rate of gain, right? That's bad for the rancher because these larger framed animals aren't as efficient and you can carry less of those animals on the land.
If you have smaller, more medium framed animals, you can carry more of those animals on the land and that's more profitable for the rancher. But it also comes through if you're direct marketing that meat, it finishes better on grass purely, right? These larger framed animals need that extra energy, need that feedlot to finish properly.
So it's our goal, again, at Perennial Pastures to develop something like that, you know, that finishes well. We're on our way.
We're working with all of our partner ranches and our ranch as well to like, you know, come up with this genetic hybrid, you know, and when I say that, you know, it's not like a bad word like a GMO or anything. It's just we're using different bulls from different places and we follow Johann Zietzmann's breeding philosophy, this guy from Africa, who's really revolutionized the cattle industry.
And he mixes kind of these American breeds with actually some African breeds and they come together. All these cattle in Africa, they survive the Tsetse fly, lions, hyenas, they're super adapted, right? We kind of got these soft cows in america these angus that just you know these nice black and white ones yeah yeah that's the holstein ones uh there's there's black and white uh the angus mixed with the hereford cows has black baldy those can be black and white they have white faces yeah um and the brown ones i've seen yeah there's brown ones there's all sorts of different different colors, you know, but Angus for some reason has just become the main popular cow in the States because, you know, it finishes well on a feedlot.
But it's not, you know, if you think about it, where Angus originally came from is Aberdeen, Scotland. There's a lot of areas in the, in the U.S.
I'd argue that are, that are much different than Aberdeen, Scotland. Super temperate, wet, cold environment.
You put that cow from Aberdeen right here in Las Vegas and it's going to have a tough time, you know, like earning its living on a ranch here in Nevada, you know? So, we're trying to, we're trying to build these composite breeds that finish well and have just as good eating quality and more nutrient density straight off the grass. I love it.
Yeah. Have you ever slaughterhouse i've had a guest come on here and talk about her yeah that one yeah for sure a ton of them we work with about four right now across the country as we build this supply chain and yeah what was that like seeing the inside of that i've been to a few i've been to some that are better than others uh we only work with really top quality operations that

really take animal welfare into account the one i'll tell you about is uh run by a good friend of mine eric brant uh down in the imperial valley and he does a great job it's called one world beef and they had this gal temple grandin have you heard that name no okay uh she might be an interesting interview too. She's still around.
She's later in her years, but she's the guru of low-stress livestock handling. Oh, nice.
She actually has autism and she's high-functioning Asperger's. I believe that's how you say it, right? Yeah.
And she kind of was raised on a ranch and just found out, ways of handling cows because she's extra sensitive to sort of light and feeling and kind of touch. She found out a way to develop a whole method for making sure that the cow's comfortable in these facilities.
Really? Yeah. She actually built herself.
There's some really good documentaries on her because she would have these episodes she went to she went to college right and then highly trained professor doctor and uh she would have tough time sometimes uh in college to have these episodes she she built herself a cattle shoot right because uh observing cows on this ranch in in arizona we know the ranch. She grew up boot and racket ranch in Senoida, Arizona.
I've been to it. She observed these cows and these certain shoots, when they would get their head stuck in them, they would rattle around and, you know, they'd be very, you know, agitated.
Well, she found out that when you squeeze the sides of them, they totally chilled, right? So she was kind of the one that came up with the cradling of the cow. And when they're nice and tight, they totally chill and they relax.
So she built herself a chute. Holy crap.
In college, you know, because she wanted to feel the same feeling, right? She's like, hey, I'm kind of, you know, I'm in tune with these cows. And and so she built herself a homemade deal and that's how like she kind of got through a lot of her early you know stage but it's it's all in the documentary and so this facility we use in in imperial valley in southern california that was designed by temple grandin and it's all about the you know until the very last moment you know, like they have misters because it's kind of in the desert.

They got misters for the cows.

They got rubber floors for the cows

when they first come out.

All the lanes are designed in a way that are curved

because cows like curves rather than straight lines.

They don't use any cattle prods.

So the cattle prod-

No shot.

The electrocution will be able to like move them up,

no cattle prods.

And you have to sign an affidavit.

Even the truckers that truck into there

have to sign an affidavit that says,

I want to see you next time. Cattle prod.
Those shots. The electrocution would be able to move them up.
No cattle prods. And you have to sign an affidavit.
Even the truckers that truck into there have to sign an affidavit that says, I won't use. And we exclusively say that with all of our truckers.
Don't use this. Don't use that.
Oh, wow. Yeah.
Yeah. I suspect that.
Occasionally, you'll get one animal that's really stubborn. And no matter what you do, and it's holding up your operation, you give them one little shock know shock to get them going you know massive animals it doesn't really hurt them but continuous shocking really you know raises the cortisol levels drops the glycogen levels glycogen is what you want at a high frame at a high level before you slaughter that's what's going to create your tenderness your flavor yeah i've seen documentaries on how smart pigs are yeah have you seen this no so apparently they're really smart super smart and uh what's the name of the documentary i forget well i'll find it link in the video but uh just like ethically seeing them at slaughterhouses i don't know i know some of its programming too they're trying pigs are the pig the pig deal is terrible you know to be honest how we produce it you know and kind of who owns china just bought smithfield you know and the pig and chicken deal is 10 times worse than the beef side at least we have a ton of independent american ranchers still you know running their own operations a lot of these chicken and pig producer contracts they're almost like indentured servitude to produce for tyson and smithfield and all these you know confined feeding operations and yeah they're terrible they never see outside damn so coming back to the spiritual point right you've had zach bush on here i think he talks about this like if you've had a confined chicken you know sometimes like you feel different afterwards and he'll i think he's got descriptions of women having a chicken salad at lunch.
And all of a sudden afterwards, they get an anxiety attack. Holy crap.
Yeah, because that's all that that chicken knew, right? And its whole life was a confined deal, right? They lived in a cage its whole, you know. So imagine eating that energy, right? I know.
I used to eat bacon every morning. I can't eat bacon anymore.
Yeah. Unless it's like the highest quality.

There are good pastured pig operations.

It's really hard to find a regenerative one though because pigs can be pretty tough on pasture.

They eat everything, right?

Yeah. And they root and they till the ground with their noses.

And that's a big kind of no-no in regenerative agriculture.

We don't till the soil because that oxidizes the organic matter. I didn't know they did that.
Yeah yeah that's what i'm saying though they're pretty smart like people think they're smarter than dogs yeah they're super smart i love pigs we want to start a a pig operation on our place um my wife and i had the the blessing of going to spain and they have this special pig out there iberco right yeah yeah i had it out of restaurant here yeah j restaurant. Yeah.
Yeah. And he's done, he was a guy that did, uh, some Anthony Bourdain, a lot of stuff with him.
Right. Yeah.
So they have this region in Spain called the Dehesa and, uh, it's all Oak Savannah kind of grasslands. They do till underneath there, but we went actually to the Jamona Barico.
I dragged her to the Jamona Barico museum. We're the only ones there.
They had to turn the lights on for it. And that was part of our vacation.
No one went to that museum? What's that? No one went there? Well, it's in a small village like north of Sevilla about an hour. And I specifically searched it out.
I was like, babe, I want to learn about Jamona Berico. So we go to this small museum and it was awesome.
I mean, they tell you about the whole process and all the aging, how they're finished on acorns and all that. Nice.
And, yeah, and so I think that could be a product. It's very hard to pull off, like I said, though, in a regenerative manner.
You have to constantly move the pigs. And in nature, that's what pigs would do.
They would just go from one area to the next you know so yeah in in a pastured situation you just got to be really on top of your fencing and move them a lot so you can find those operators but like you would have to order sean from like somebody like joel soliton from you know swoop virginia there's like i don't know there's like five to ten you know good regenerative pig producers that i could yeah i could name you know i saw joel's farm on a video oh cool it's pretty good yeah he just did this new documentary like angels acres or something like oh yeah but yeah he's got a ton of documentaries out there yeah he's doing some god's work right there oh yeah yeah he's he's not he's one of the pioneers and guys like me the next generation we're standing on you know his shoulders alan savory shoulders will harris you know both will and and joel ron joe's podcast you know which i think has really um risen the awareness around regenerative agriculture yeah man yeah i hope big food doesn't buy him out because that's what happens with these ranches right yeah i think the beauty of of you know both of those operations is the next generation loves what the whole operation is about you know joel's got uh his son daniel who's going to take over i think he's my age maybe a little bit older and then uh will has uh his daughter jenny and uh and she's awesome too so like you know will's farm he's fifth generation I think Joel's third or fourth so when you make it fun and you're profitable and you're producing a product for customers that rave about you what's not to like like there's no I think there's no better life in this world than the life of a regenerative farmer that's doing amazing work I agree you're in touch with nature you're eating great food yeah making a living for your family it's like a win-win across the board 100 yeah yeah i actually want to get a ranch when i'm older like on the side cool i like how ty lopez lives in three spots a year oh yeah that's great one of them's in a city and then one in a suburb Perfect. You could balance like the business off the grid.
I like that. Yeah.
Yeah. Yeah.
My wife and I have been talking about that because we live on five acres in between two of our leases, right? So that's kind of our like suburban, kind of like homestead spot. Yeah.
But definitely want a big ranch, you know, someday and then maybe like a beach house would be awesome. That's the way to do it, man.
Yeah, but hopefully regenerative keeps building, you know, and taking off.

And that's what we need.

I think if we have regenerative ranchers,

you know, being successful,

you know, on the land, profitable,

I think that's what it's going to take

to like move this behemoth that is our food system.

You know, we're driving down the road here in Vegas

and just seeing kind of all the strip malls. And I was joking to my wife, Dina, about we were driving through Chinatown.
Yeah. What are your house? Oh, yeah.
Yeah, I live right behind. Yeah, yeah.
And I was like, what are the hottest, babe? There's any seed oil-free, you know, not in Chinatown. In Chinatown.
I eat there, I feel like shit for a week. I was like, we'll know we've made it when Chinatown is cooking with with tallow like all the restaurants are cooking with some sort of tallow or lard from Regina that's when we'll have made it well it's starting steak and shake okay cool just announced they're using tallow that's great for their fries yeah for their fries which is the first I believe the first fast food to make that change yeah now you got Chipotle announcing they're gonna get away from Cedar Wallace that's.
That's great. Which is huge.
I used to eat Chipotle every day. For sure, me too.
Yeah, they used Cedar Wolves. Yeah.
I mean, in college, you know, I played baseball and that was like our protein stop. Same.
Yeah, I was a distance runner. Oh, nice.
Ten bucks, you could get a thousand calories. That's cool.
Pretty good deal. What was your event? A mile.
Okay. Oh, sweet.
Yeah, did you ever run? No, my mom did. She was track and field for UCLA.
Oh, nice. Yeah.
She was like Iron Man kind of. Dang.
Yeah. She's a beast.
I come from a family of athletes. My brother played professional baseball for the New York Mets.
Wow. My dad played football for Notre Dame.
Let's go. That's my favorite school.
Nice. Notre Dame.
Really? I'm half Irish, baby. You are? Sweet.
Yeah. I figured Sean Kelly.
Super Irish. I'm Kevin Patrick, dude.
Yeah. My cousin's named Patrick.
I've been to Ireland. It's pretty cool.
Yeah, it's beautiful. A lot of farms out there.
Let's have a dairy farm in Ireland. That's what we can do.
It would do well. It rains a lot there, man.
It does. I don't know if that's good or bad.
It's great. Oh, it's great.
It's so mild there too. You know, Dean and I have been there as well.
And it's super mild. And it's a great grass growing environment.
I mean, like anywhere you know like ireland or the uk is like amazing grass growing yeah i know a guy in the uk he's got a mobile dairy operation he's running he's milking 400 cows in a mobile situation moving around not not like with the because most dairies have these like sedentary milking parlors where the cows have to go back to every day yeah this guy's got a mobile operation so he's able to do the high density rotational grazing wow yeah with a mobile milking thing so he's got two full-time two and a half full-time equivalents milkers and he's you know he's got an extremely profitable operation right there out of london so we were talking recently because that's the next step for us with our 40 because we're're going to start a 40 cow dairy this year. And the next step would obviously 10 exit and to do 400.
So he's got this specific parlor that he's designed. That's a double herringbone and it's an awesome system.
That's beautiful. It probably helps keep the cows not stressed out too if they're not going forced to be somewhere to milk.
For sure. Yeah, the up because they have to walk a lot less they can just hang out right in the pasture yeah yeah how much milk can you get out of a cow i'm curious uh it depends i mean certainly these big holsteins that are in these massive confined areas i think upwards of eight eight gallons eight gallons a day what yeah they're releasing that much yeah but when you milk them that hard and uh for that for that young and it's all about production uh they only produce uh two to three years of their their life and then they really start slowing down um and then they turn them into meat um so like all the in-and-out burger yeah that that you've i'm sure you've had i love it.
Yeah, that's my guilty pleasure. I love it.
I know, like I'm all about region and C, but like I just, I just, you know. They're using those cows that are.
I wish they were. Hopefully they go to, yeah, but they're using the dairy cow.
Yeah, yeah. So those are cows that no longer can even produce milk.
Yeah, they just grind them up. Yeah, yeah, yeah.
Yeah, but it's all right. I mean, you're not, you know, like you got to have some good pleasure.
I eat it like once a month. It's so fast.
I'm with you. I'm with you.
Yeah. Yeah.
My other guilty pleasure is this all-you-can-eat-five Wagyu spot. Okay.
Yeah. Yeah.
Oh, my God. It's like a hundred bucks, all-you-can-eat.
Okay. Dang.
But last time I almost threw up. Everyone else threw up.
I was with, we went way too hard. Yeah.
Like if you eat too much of that,

it's like so rich.

Yeah.

For sure.

I mean,

yeah.

And it's just so rich

and your body's not used

to that level of richness.

I mean,

you can,

you can really,

uh,

yeah.

It's like your microbiome

gets used to eating

all this clean,

great food

and,

and the bacteria

and everything that,

and fungi that's in your gut.

It's just like,

hey,

yeah, keep giving me that. And then when you switch it up so hard.
That's why traveling's tough for me. Yeah.
My travel, especially to other countries, but even within the US, I like to eat something and I heal it immediately because of the gut microbiomes. When did you go to Ireland? I went five, six, maybe six years ago.
Yeah. It rained the whole time.
Yeah. You go to Dublin, honestly.
Yeah. And then where else? Dublin.
And we went to like random villages that had like 100 people living there. Nice.
They had five bars. Yeah, totally.
Yeah. That's the best part about Ireland.
And I think we need some of that in our culture is like the pub culture. Like we've lost this like local village.
You know, I think you're starting to kind of see it come back in the food system where like you're connected and then there's these meeting spots, but like that whole pub culture where you have these super low alcoholic, you know, Guinness's and Murphy's, you know, 3% ABV, you know, and you're just there really for the conversation with, with your friends. Yeah.
Yeah. I think that's the huge part, you know.
That's why I love what you're doing too is you're bringing

an awareness, I think,

to not only the health

side of things

but the spiritual side

of things as well.

Both.

Because my wife's

a clinical psychologist

and, you know,

that's, I mean,

that's what we're doing.

Like, I'm healing the land

and she's healing the miles.

Oh, I love that.

Yeah, yeah.

Perfect.

So, like, we're like,

we're like this power couple,

you know,

and it's needed, right?

Because you can't have one without the other like you you you can't be anxiety free if you're eating like crap right i've never seen that yeah yeah no one can pull that off i think yeah it just messes with your body yeah for sure yeah and so i think you know it's it's important to have that connection connection. There's something about the food connection that's great for the brain where, I mean, that's what mental illnesses are, right? They're isolation sort of illnesses, right? You get so caught up in your mind pattern and your thoughts and you just think you're all on it on on it on your own well in reality you're connected to this larger organism and this larger being you know and you have a role to play in the stewardship of that and when you have that realization it just i i don't know it brings it brings forth this this abundance this relaxation this like okay i'm part of a larger whole right which is so important i think for mental health just to realize you know whether you do meditation or whether you pray or whatever you do it's all about you know like we're all part of this this one oneness in the world you know we're all trying to to inch it and make it better and enhance the vibration and all that so i don't know know, I think it's a cool, both of those fields are dealing with complexity too.
Like the mind is so complex and nature is so complex. So managing both of those things, it's really interesting.
It is. We're just scratching the surface on it.
We know a little about the brain, it's crazy. Do you meditate? Depends on your definition, not like your traditional meditation where I close my eyes and like hum for 15 minutes.
Right. I had practices.
Yeah. Yeah.
Yeah. Did you do anything like pre-events or anything when you were competing as track and field? No.
I wish I knew what I knew now. Especially about nutrition.
For sure. I probably would have been a professional.
Oh, totally. Yeah.
I knew what I knew now. Oh, I bet.
I was eating the shittiest food. Oh, yeah.
And I was still really good. Muscle milk.
Yeah. They were pushing on that as hard and call it.
Lunchables. Oh, yeah.
French fries. Yeah.
Unhealthy stuff. And I was still running a 440 mile eating like shit.
That's awesome. So if I ate amazing, man, I had the mindset stuff I have now.
For sure. I could have ran a four minute mile.
That's awesome. Yeah.
That which that's like pretty world class, right? If you right if you're under yeah well back in the day was now it's a lot of people have done it but it's still impressive yeah yeah that's awesome yeah you got a good frame for for running yeah I got the length yeah yeah well dude it's been cool uh for sure we'll find out more about you and perennial pastors perennial pastors ranch is our website that's the main deal you can follow us on social too at Perno Pastures Ranch and we're on X as well. Regen Ranching on X.
So yeah, give us a try. We got a Regen sampler box going right now, which is 79 bucks.
Good entry point. We send you a steak and a roast and a piece of ground beef and it's a good entry point.
You know, if you're not used to beef in bulk or you're not ready for that yet just give it a try and then hopefully you know you migrate to that that's where we'd like everybody to be is just have a freezer at home and you know now that you got all this sustenance for your family and i have to go to the grocery store you know every week you can just pull a steak out of the freezer but if you're not ready for that we got all sorts of great boxes yeah it's been saving me so much time man i literally bought a freezer just for the cow that That's awesome. And I haven't been in the grocery store since.
I used to go like twice a week. Yeah, for sure.
So it saves you a lot of money up front and then also money with the time. Yeah.
We got that free freezer deal going too. So if you don't have a freezer, we could ship you a freezer anywhere in the country.
Oh, wow. So if that's a, yeah, if that's an impediment to you getting, you know, some sustenance and nourishment for your family, then we can take care of that for you.

Smart.

Yeah.

Love that.

Well,

dude,

thanks for coming on.

That was awesome.

Yeah.

Come out guys.

I'll see you next time.