Greetings, cultivators from around the world. Jordan River here back at you with more. Grow cast, Jad dammit today. Okay, Kalix is back. You know him. You love him. He's here to talk about his Jadam practices. We talk about his different Bucha experiments, making his IMO, preparing for the community, cup, growing outside, resisting heat. We cover just about everything in this episode, so I know you're gonna love it before we jump in with calyx, though. Shout out to AC infinity. Proud sponsors of community. Cup acinfinity.com, code grow cast one five gets you the biggest savings out there on all things. Grow kits, grow lights, grow tents. They got pots. They got fans. Best fans in the game. Best tents in the game, if I do say so myself, plus they have the full blown kits, and the code works on that as well. So make sure to grab yourself that extra veg tent, that extra flowering light, whatever you need. AC Infinity has it. Acinity.com, code grow, cast one five always. And they are also sponsoring the community cup on May 7 and giving away a full grow kit to a new grower. So huge. Thank you to AC infinity. We stand behind them. They stand behind us. Some of the best quality equipment in the game, including, hands down, the best fans and best tents that you can find. So go and grab it. AC infinity.com, code grow, cast one five all day long. And thank you AC infinity for your continued support. Alright, let's get into it with okcalx. Thank you for listening and enjoy the show. Hello, podcast listeners. You are now listening to growcast. I'm your host, Jordan River, and I want to thank you for tuning in to another episode today before we get started. As always, I urge you to tell a friend about the show, share a grow cast with a grower or a smoker, turn someone on to growing. It's the best thing you can do to help spread the community and see everything that we're doing at growcast podcast.com, forward slash action. There you'll see the membership and the seeds and the classes and the events like community cup coming up May 7. That's right, our guest today is going to be at Community cup. I'm so excited. You know him. You love him. He's a friend to grow cast probably gets some of the best feedback when he comes on the show. I got some of the most messages. And he's pushing forward regenerative farming, modified Korean Natural Farming. Jad, am all the fun stuff. Okay, callux is back on the line. What's up? Alex, how you doing? Man,
what's happening? Glad to be here. Man, thanks for asking me. Yeah, brother,
thank you for coming on the show again. So it's been a minute. You've been killing it over on Instagram at okay, calyx with two x's there. Go and find them. Your videos are awesome. Everybody loves to see you fucking around with the Jadam stuff, making your own inputs. What have you been up to? Man, what have you been working on, what study and research have you been immersed in, and what's going on with Okay, Calix.
Well, what I did today was a whole lot of pouring inputs and just kind of bagging things up and jarring things up. The I spent the most time today was my lap, my final pour of OHN. I've done two ohns, oriental, herbal nutrient, and one, I call it OHN white. The other was OHN black, just because of the liquor that's involved. Basically the herbs and all are the same. But the the oh and white, I used haps to beer to ferment the dry ingredients like cinnamon and star anise and maybe clove, if you use it, you know, kind of the hard ingredients, they don't have any moisture in them. You have to ferment them in beer. And then I also use vodka for the heavy alcohol, the high alcohol percentage, nice. And then the OHN black. I used Guinness beer. It's awesome, man. I really like it. I didn't make as much of the Oh in black, because this was more of a test run. I'd never made a I'd never used dark beer or dark liquor, but I used Guinness as the beer to ferment the dry ingredients, and then for the stabilization process, I used, uh, dark rum. Let me see what damn
she used, um,
well, Bacardi black. I use Bacardi black rum bread. So the beer was super black. The Bacardi is definitely dark, you know, the dark rum. And so it's come out really dark looking. It's really cool. The other one is going to light enough. I can tell just already by some settlement today, but this other, the black is really dark, so it's just fun. So I've been pouring, OHN. I poured five gallons of labs today. I jarred up five gallons of labs, and I made, let's see, I made one gallon of humic acids. I make humic acids from if this is right the back, he sent me it was, it was a barter I did, and it says, rethink soil.com, but anyway, we did a barter with a lot of my inputs. And he sent me his hummus, his material, his humans material. It's from Oregon forest floor. Or and it's just beautiful, pulverized, black material, wow. And I strain it with hot water and, well, just, I just make a mixture of, you know, of a homemade humic acid, humic acids. And it's really dark, really pretty. And just sitting there, I mix it up today. I use warm water to mix it and stir it for a while, you know, shake, add a little more water, stir in this little process. But it's sitting there. I've joined up a bunch of integrated IMO two in my integrated IMO two, I call it integrated because I started with, I started with my IMO two. I started with Marco is growing. I took IMO two from his IMO three. Never went to farms. I took IMO two from his IMO three, the soil guru, who I just listened to him on your last podcast, just yesterday. I believe it was good show. I took, I took, I actually went out to his house and got field IMO and pulled IMO two from that. And then Kennedy natural farming, I went out into his fields and I got, I got just, you know, materials, and I pulled IMO two from it. So this is a super IMO, that's correct. That was the idea. And I just call it integrated, because that's a good word for it. Made it quick and easy. This, they've all been integrated. When I pulled all my IMO two, and I made it, you know, I dumped it all into one five gallon bucket and just mixed it all together and let it sit there, and I'll continually. What I did was, in a five gallon bucket, I still have all of that filled IMO, that I got have. Marco is growing his, IMO three, his bamboo leaf. IMO three, is in there. Never winter farms his. IMO three. It's a five gallon bucket full of all their stuff. And so I will constantly take IMO two from that bucket of material and add that into that five gallon bucket of integrated IMO two. Oh, man. And it just constantly resupplies itself. You
are, you are reaching some new levels.
That's just part of what I've been doing,
nuts, man, you are reaching some new levels. I absolutely love it.
Heck yeah. And I transpec. I didn't get here. Oh yeah, dude, I transplant. Oh, can't believe Yeah, this is worthy of talking right now. I just transplanted the prettiest peach do see across the Bluetooth into about a 10 gallon pot today, yeah, and so it's right now. It's getting through the transplant part. It's got two leaves that are wilting on me, but everything else is looking really good. So it's growing. That's a grill cast cross I did with my with my strain Bluetooth, and then I added a gushers plant that is really super fruity. I'm going to be crossing it this summer. And I got my cherry on a grande that I chose, and I it's, it's so big and pretty. It's in about a 10 gallon pot, I can't wait to get it into about a 50. And then it's going to go into the ground. And then I'm looking at two blueberry muffins right here that I always like to play with, like the three death girl a lot,
damn dude. I'm so excited for that peach do cross. That sounds incredible. Man, I'm, I'm really super stoked for fun. Shout out to Old Bay and rhizorich and everybody that went into that cross now, okay, you've been hard at work, man. And I know, first of all, you know that I love that you teach people how to do this stuff. You educate people on why it's effective. That's something that I'm very interested in. But then you also provide the materials for purchase, because someone like me ain't gonna have time to do a lot of this stuff. And my last run came out super, super special. Man, I don't think that it was, you know, not due to the things that I added, like your compost, some bio vast i just i microbially enriched it a little more this last time, and I see good results with that, man, so I love that you make it available to the public. Now you brought up the OHN that you're making, though, I got to dive into OHN with you. This, this herbal ferment that that KNF ers and Jadam folk get into. So let's start super basic. What is OHN? What is it good for? And then let's move into the more advanced stuff. What are your tips for people who are already making it and into it? Okay,
now I'm not a professional OHN maker it. You don't have to make it often, because it makes so much like I sent you a video of all the OHN that I had jarred up, and it's so much so this is probably, this is probably my third round of actually doing what would be a, technically, or traditional OHN. I added the OHN black this time, kind of as an experiment, kind of having with it. And then I also have other ohns that are not the the traditional six or seven ingredients we'll go over, but I've just got, like, a jar of crushed garlic and ginger just crushed. They've been, uh, I've had little beer added in there, and I've had, um, vodka added to it, and so I'm just making an extraction, right? It's an O, H N, it's an orient herbal nutrient. You're experimenting,
dude, right? Yeah, exactly. I like that more experimentation, because
what I'm doing is using those testers, using the tester plants that are coming up outside. And I will, I'll dilute this probably one. 1000 to begin with, and spray it on a plant and just see if it kills it or not, you know. And then I'm like, Okay, I'll go from here, right? So that's kind of what I have. I have some other jars in there, but the traditional, uh huh. Oh, the traditional OHN, let me see here. So let me start with this. You have garlic, you have ginger, you have cinnamon, star anise, and then Angelica. Twice, you have two jars of Angelica, okay? And again, the OHN traditional way has its very traditional follow the rule methods, right? If you listen to Chris Trump, he says, My teacher told me, stir clockwise. Right? That's what you do. Start clockwise. So you know, if somebody Chris Trump did well, do
we do that at the on the southern hemisphere as well? What about in Australia? Do we stir counterclockwise? In Australia,
you guys, you gotta do a handstand. Stir it. I have no idea. I don't believe it or not. I don't really stir it. I kind of shake mine a little bit. You swish in, because you're a Swisher. Yeah, swish it. I'm a shaker, a little Swisher. Because what you do is you gotta take the lids off every time. And if you have the metal lids that sugar in the liquor has already formed a sticky seal, and you gotta get a heater out to open it up. Otherwise, you gotta buy these kind of expensive leaves at Walmart that are plastic, that don't stick and are real nice and syllable those are the ones I use, but they're expensive, but they're used just for these Oh gin jars. Anyway, garlic, ginger, cinnamon, star anise and two angelicas, and the garlic and the ginger are wet. I'm hoping I don't forget anything. I just ripped all the labels off. I'm hoping I don't forget. Man, but, but garlic and ginger are your wet ingredients, and you make an F p j, with those, you make a garlic, F p j in one jar, and ginger, F p j in another. And all that means is you crush up a bunch of garlic, you weigh it, you add that much brown sugar, mix it together, put it in the jar, and that's, that's just a basic F, p, j, right, Fermented Plant Juice.
Did you add licorice? I see licorice, Angelica, cinnamon, ginger or turmeric, and then garlic? Yes, I did not use interesting. I
used turmeric in my in my black. I use turmeric in the ohm black because it's real. It's carroty looking, but it gets really thick and oily looking. It's not oil, but it's just the way the extract looks. Yeah, it's got a real cool carroty color look to it. It's just a ginger. It's just another type of ginger. It's a smaller every time I've seen it, it's always a smaller ginger, like some gingers can be big and fat and have little legs that come off everywhere. You know, turmeric is more of a finger size, one size to plant
in the ginger family. That's, I've never put that. I mean, it makes sense. It looks like it and everything. That's funny, yeah,
but it's charity looking when you break it open, yeah, when you break it open, it has a bit of a carroty ginger smell. But check this out. When you ferment it, it smells like Dr Pepper or Pepsi Oh. It has this awesome coke smell, whatever it is, but it totally I let my wife smell it, and she's like, definitely smells like Dr Pepper. So, yeah, that's one of the pretty interesting but, but the ohns, here's the thing, there's one traditional way, and it's kind of like the Korean Natural Farming Method, like the way they did it and they documented it, and they said, This is how we will do our OHN. That's kind of the that's, well, that's the traditional way that you kind of first learn. But after that you start to learn, oh, I can use anything, really, to make OHN. I mean, not anything, but it needs to, it needs to have a property, a beneficial property, such as an antibacterial, antifungal, anti pathogenic, and it helps the plants, immune system and all that stuff. And you're extracting that benefit out of the herb, right, that anti fungal benefit, or whatever is in that plant, and you're getting it into the liquid. And you can do that with lots of different herbs. It doesn't have to be just these six or seven specific ones that are used in the traditional way. You can use lots of different things. And in my ohm black, I used all the traditional ones, but then I also added turmeric, just because it gives it this dark, shiny look. I thought it might work. And I think it did. That's
really cool. Man, I love the experimentation. What
it is, yeah, it's just, and it what it is, it's, it's one. One thing is people drink it for health, because, again, you're getting those, those anti Fung antibacterial properties from those herbs into your body, and then the Chinese medicine. And I'm definitely no pro area. I don't know anything about it. I only know what I've read in Chinese medicine. You know, some of these herbs make you warm, some of them make you cold. It's the yin and yang, you know? And this is the idea within this oriental herbal nutrient, kind of to balance things, is the idea, I think. So, that's used for human consumption. It has a lot and lot of alcohol, I guess, total. Almost total alcohol. So I never drink it, because I am. I'm on the wagon. I don't drink it all, yeah, but I use a lot of liquor to make OHN, yeah. I
know people do drink it, though. And like you said, it's good for your health. Now you're applying this foliar, and do you ever apply it to the roots as well? So
what I do always is, I always fill your with mine when I, oh chin, when I or, sorry, when I use O, H, N. I always use it as a foliar, if we're discussing plants. I don't ever put it in my JLF, because I only use JLF, right? That's the genome thing. I don't, I don't put it in my JF. But what I do use it for, besides, besides making it and selling it as a product to people who cannot make it or just need it, I use it in my IMO, three, fours and five making. Oh,
really, how do you do that? Because, you know, I'd imagine the antibacterial, antifungal might be counterintuitive to that, but you tell me, well,
there is, there is that idea. But then there also is a nutrient aspect for food, for microbes that are in there, from those from those plants. Again, this is only going from reading and making it and using it. But when I use, like, when I made my bamboo leaf, IMO, three I showed on my Okay, Calex page, and it's just ridden with fungus, you know, ridden with fungal activity, and it's thick and cloudy. I used a good amount of HN in there, a good amount, meaning about two ounces. You know, it's two shot glasses worth, which isn't that much. But for HN, that's quite, that's quite a bit you if you follow you with it, you're following it at one to 1000 mixture. Yeah, very what would that be like, a teaspoon to 32 ounces or something like that? Wow,
man. So that didn't hold back the fungal life at all. It exploded with that. Oh, and application,
that's right, it helps. And, you know, OHN is supposed to help help produce or attract and the aerobic, or, sorry, aerobic bacteria, and it's supposed to help fight off anaerobic bacteria. Now, that's the that's the KNF side, and the KNF teaching the Jadam side. We are totally anaerobic. We deal with anaerobic stuff constantly. Everything we do, it gets turned into anaerobic because we don't turn compost. We don't we use, put everything in a liquid bucket, so everything is underwater. All those microbes are anaerobic. But on the K and F side, that's one of the benefits that I have read about, is that it's supposed to help get rid of anaerobic bacteria. But I think that, man, I think that is just kind of a kind of a thing that I'm learning that k and f is a little bit biased towards anaerobic because they they want to make all aerobic bacteria in their stuff, and Jadon just goes flat out anaerobic, right? 100% anaerobic. You know, it's easy, it's cheap. It's just very Mother Nature. You don't have to do anything. It all goes to anaerobic real quick, you know? So you don't turn piles of stuff down low where there's no oxygen getting in there lots of anaerobic microbes. But then that's one reason that like compost. People will say, turn that compost because you don't want to go anaerobic. Well, in the Jadam world, my in my compost buckets that I'm looking at right now, I haven't turned them and coming on probably eight to 10 months, and the compost down low looks beautiful. And you know, it's just how it is, because Jadam just simply means doing like, doing like Mother Nature does. Living like Mother Nature does, growing like Mother Nature does, composting like Mother Nature does. And if you look at Mother Nature, she layers right, she doesn't turn things just constantly get fall on top of each other, and on top comes the food source. On the bottom comes up the food eaters, the shredders, the microbes, and they meet in the middle to make that good soil that we like. Okay, so
you referred to your Instagram page. I have to bring up a post that I recently saw that I thought was really cool. You were working with bamboo IMO, but then after you were done with it, you like, loaded it back into bamboo tubes and tied them into, like, IMO, spears. What was this post? Dude, that was sick.
Yeah. That was awesome. Those were some Matt, so there's a massive bamboo grow that is one mile from my house that I have always gone to since, really, since I've started getting into the IMO, one thing, because I read that bamboo has the most microbiology at its roots as a grass, compared to any other grass, and maybe compared to a whole lot of other
living makes sense. But it has the fastest growing grass too, right? That's right. Well, I wonder if that has anything to do with each other,
don't you think so? And if you if you look at my page, you'll see me dig around the roots of bamboo, because I have read a lot of doctoral papers on lactobacillic bacteria near and on bamboo roots, and trying to understand this all got at when the rise of Fauci cycle started coming out, and you got James White writing papers and and, you know, everybody mostly gets introduced to it from Jeff lone fells books, right? And it's like, oh my goodness. So that's going on in the root system. And then you're like, read one paper where some girl or boy getting their PhD talks about. The roots of bamboo, and how the microbiology was exponentially higher in number when they tested. And I'm like, I got a bamboo grow right over here, and one early spring, I go out there, and I started looking around the roots of the bamboo, and I videoed this this year, and it's on my page. Man scraping back a few layers of fallen bamboo leaf and acorns from an oak tree. There's a band right on the edge of the bamboo grow are some big acorns, and so it's a perfect mixture of carbohydrate falling down from those nuts and carbon from the leaf of the bamboo and sticks falling on top there are fungal clouds, mycelium clouds that are four inches thick, that are super deep you and it's on my page. Go watch it. I'm not exaggerating. I stick my fingertips down in it three times, and it's still white. And I'm just got a I got five gallon buckets full of material that is nothing but frosty white, cloudy stuff. And I'm like, I'm just saying, like, Guys, this is IMO three. You're harvesting IMO three out of the ground right now. This is what you're trying to make. Is what I am pulling off of these roots right now. It's IMO three, right? But I use it because I added a, you know, a few more things to it, and then I and then I added the ingredients. I made an actual IMO three. And I called it my bamboo leaf, IMO three. And it's gorgeous. It's what I've been selling with all my packs, and it's what I've been using on my own. I actually just top dressed with some of it on Cherry on a grande yesterday, and the new transplants, I top dressed with it, and some can Akashi I made today. But it's very it's high. I haven't had it tested, you know, haven't had it scoped or anything like that. But you just the eyeball test is where you It's crazy, right? It's like, golly, that's
a good sign. So absolutely. So that's the bamboo
grow. That's the bamboo grow. And I went out there and I cut down a bunch of big hotel bamboo sticks so I can post up tomatoes and all kinds of stuff. And one of them, one of them split open and just hinged perfectly, right? It didn't crack open. It just hinged like there was a hinge, and it split wide open. And I grabbed it and I could fold it right back up, and it fold right back open. I'd fold it right back up. I was like, this is perfect to gather IMO, in. And so I took it home, and I was like, I'm going to pack it full of rice, closed it up, I zip tied it on both ends, and then I took it back out to the bamboo grow, and I covered it back up with leaves and all this stuff and the in that good area, and, you know, went back out in a couple days, and it was just covered and that was, that was early spring. The temperatures weren't even that great, right? I mean, it was just it's such a good place to harvest microbes. I
don't know why I was just so tickled by that fucking IMO spear, because you know, what it made me think of is this new theory, new ish theory, that the Amazon rain forest was a permaculture forest planted by indigenous people, because what they found was biochar that had been brought in from a different location. So the idea being that that ancient people, who were way smarter than a lot of people, give ancient people credit for right? They knew about this stuff. They probably transported some sort of, IMO, to start that permaculture forest. That's probably the technology they were using. Man, there was somebody in the forest with no distractions, looking at that same split bamboo, going, hey, you know what? This would hold something really well. And just the idea of, like, I don't know, this is always like, protest begging to be protest planted, like taking these spears and plugging them into farms, just because it's, yeah, it's pretty cool. And that's cool. It's neat.
So there's other videos on there of me harvesting anaerobic microbes from bamboo. And you take, I think I told you this before, I know I did, take panty hose, fill em full of rice, dig a hole about a foot down in the ground, and stick the panty hose down in that hole and cover it back up with the dirt, and pack it all back in. And it's completely anaerobic conditions down there. And you gather the rice, and it'll be super creamy and smell like mushrooms every time, damn IMO, gathering, yeah,
that's what's up. It's like a it's like a powerful, regenerative bio weapon. I love it, man, very, very cool shit that you're working on panty hose full of micro damn right? Gotta get your panty hose fucking micro balloons, the order of cultivation, grow, cast membership. We got you covered. Your Garden issues solved, connecting with local growers in your area, trading cuts, discounts on genetics, members only genetics, it's all happening inside grow. Cast membership. Go to grow. Cast podcast.com/membership, we are currently open for registration. You can hop on in check out the hundreds of hours of bonus content the members only. Discord, discounts on grow, cast seed, CO on classes and on a bunch of other products that only members get discounts on. You will not regret it. Welcome home to your new family. The order of cultivation, we focus on lifting you. Other up as growers, not letting the petty little things divide us, keeping it positive, and, of course, handling any and all garden issues that you have. Mary Beth Sanchez in the chat, always helping out, along with our esteemed team of mods, you are going to love the order of cultivation. Find it at growcast podcast.com/membership I'll see you there. Everybody happy growing. We're here to help.
Now, you mentioned the kanakashi. Let's go here. Man, you've worked with all sorts of substrates, right? Yeah. Again, for the Super beginner, this idea of applying Bokashi, which is usually like an inoculated grain, right? It's some sort of grain product, or, like a rice hole type situation that's been inoculated with their brand, fungal life, bacterial life. It's like a, it's like a fungal carrier. But you said, Hey, you don't, you don't have to use brand. People use it because it's cheap and it's effective and all those things. But you tried it with your your bow coffee. You tried it with coffee. I want to talk about that. You tried it with poop. You did pookashi, and now kanakashi, which I'm actually most interested in, is that kanakashi? Okay, yeah, so
when the kanakashi came so the the word Bucha simply means fermented organic matter, and it's anaerobically fermented, and it's going to be fermented with a sweetness, a carb, and a bacteria which is, which is going to be a lactobacillic bacteria, some type of lab bacteria. So, when you take, okay, so can Akashi, what we did was, I let a bunch of cannabis plants that have had the flowers harvested, they were nothing but stiff, hard bases stems, you know. Just imagine that cannabis plant got everything chopped off except the stems. Yeah, skeleton, good word for it. And so the skeletons just totally got dried up in the sun. I took about, oh gosh, it's probably 15 big black trash bags full of these skeletons to at Candy natural farming. At candy natural farming, he shredded them up in a wood chipper. Oh, hell yeah. They got totally ground up, right? I took them all back home. I spread them all out on my grass, and I got, I got a huge black tote with chicken wire on top of it, pretty big grade chicken wire. It was, it was kind of not big, big, but fairly big that those that the ground up stems could fall through. And what happened was the ground up hard woody chunks fell through, but the fibers all stayed on top of the chicken wire. And so on the I've got about two bag fulls of cannabis fiber and that I'm using to make in my next IMO three pile. And I took the woody bits that fell through, and I used those plus a bunch of wood dust. And wood dust is just a log that's fallen and that's got so eaten up and dehydrated that you can grab it and it just powders on you, right? You know, you can just crumble it and it just poofs in the dust. There's a log out by my house, out here in the woods that's like that I can go get a five gallon bucket of just log dust. And so that's what I did. I added log dust to the chopped up hemp pieces. I added my labs that I made lactic acid bacteria, and I added molasses, equal parts labs of molasses. And I mixed all that together. I added some water to get the moisture level right that I wanted. And then I tie all that in a in two black trash bags tied up real tight. Feel it good, you know, with a zip tie if I need to. And I let that ferment for two weeks, anaerobically after two weeks, you'll take that you'll take that Bokashi. Now it's what it's called, you'll take a Bokashi out and let it dry, and once it's dried, then it's carrying a bunch of microbes on it in a dry form, so it won't self start or start to ferment. You know, it's dry so it can be stored, but then when applied to a wet area, you're going to wake those microbes up and it's going to that's why I can apply it to compost or top dress and things like that. But anyway, this was used. This Bokashi was used with cannabis. Old what reused cannabis product by product, and I made a Bokashi with it that is useful that I've already top dressed with today, a top dress that peach does he cross the Bluetooth with kanakashi. I use some in my compost also, and then I tied that bag back up and stuck it under my trailer, and that's where it is. So that's kanakashi just fermented. What's that? Not? Recycle? Reuse something cannabis, repurposed. There's a better word for it, repurpose. Bio remediation. Are all those good words that I'm not saying right now? Yeah, repurpose cannabis. Bio waste. There you go.
Which one do you think was the most effective? Like talk to me about the bukashi and the bo coffee. It's hard to say all these things. And which one would you like recommend? And which one wouldn't you recommend? What different. Did you notice that sort of
thing? Alright, so I'll go through them. I just talked about kanakashi. These are all Bokashi, right? But I like to call them things give names, because it makes us all laugh, and it gives us something talk about, and it kind of helps you understand, actually what it is. So kanakashi, the next one was pukashi, and my neighbor has moved in, and she has chickens moved in, as in a year ago. But this, this springs, my oldest son does a lot of landscape work, and we just met her, and he's like that. He's the one that found the compost bins for me, my black compost bins that I have out here in front of gasoline alley, my shed. He found those doing yard work for me. And then he found this lady, and he said, Dad, she's got chickens, man, and she wants me to clean those chicken beds. And I was like, but ring it here. He brought me seven, eight bags full of chicken bedding, chicken manure, covered in pee and all this. And so I got some of that, let it dry out for probably about three or four weeks. It to really use it in a like in a soil mixture, it needs to break down for safely eight months. Six to eight months, it needs to break down because chickens poopoo and pee in the same place. That's why you can use rabbit poop immediately. You know I'm saying, Yep, it's just poo. Poo doesn't have a high nitrogen, but chickens will pee and poop in the same, same spot there. That's right.
So you get the nitrogen content from the P It's called the Cloaca. As a student recently pointed out to me, is the chicken cloaca. And I was going to ask, is the nitrogen going to be a problem?
I think we have to say that word, yeah. Can we
say that? Yeah? Can we say that on
there? We say that. So yes, it will be a problem if you use a lot of it, you know, it's really good to put in compost that you're letting go for five or six months. It's great for that. It's great just to let sit and break down in a spot that you're not growing anything in, like over, over the fall, to have chicken manure just break down in your notes till bed. You know, then a spot would be great. It's just going to let that, that urea, run out into the ground and let it be gathered up. How the, you know, how the soil wants,
that makes a lot of sense, because it's being rinsed out. Nitrogen is a very mobile nutrient. It travels well, yeah, that makes a lot of sense. And and also, I've heard with the depending, I don't know, I'm sure your your neighbors, a responsible farmer, and things like that. But depending on the type of poo I heard, you also want to compost it because of what animals are sometimes fed. So like, if they have to be fed a dewormer, for instance,
you're exactly right. Any animal waste that you use, you have to know what's what they ate, you know. And I don't know everything that every animal ate, that's one of the problems. You know what I'm saying? That's
why I was told to compost, though, because if you compost long enough, it'll clean out those things.
That's exactly right. Give it time. That's what microbes do. And if you're not sure of something, give it eight months. Give it eight months to a year, let it compost, but put food scraps with it, you know, let's sit outside. Put just compost. It just, uh, what? Mowed grass, leaves and microbiology takes care a whole lot of that stuff. But more importantly, what you're doing is you're just trying to practice regenerative methods. Man, you know, I can't help I can't know every sources, every source of grain that I use, like if I get the coffee from Starbucks, and I know saw the pesticide argument, but I can't guarantee everything. What I'm doing is I'm trying to practice regenerative methods, right? That's what I'm trying to do. Yeah, everything won't be
perfect. That's exactly right. You got to work with what you're given, and in situations like that, that is where you're supposed to use the magic of microbiology to break down those things or to remediate those things, the magic of bio accumulators, like like him. So
let the chicken manure break down. But what I did is this, I used about 1/3 chicken manure, chicken bedding, chicken manure, chicken clumps that had been broken down. It had been, like I said, three or four weeks, dried out in the sun, really crumbled up. Well, that doesn't mean it got any urea out of it, nothing like that. It just means it was a better product to work with and make bukashi with. The kind of, the finer or dustier the material, the more dry it is, the more absorbent it is. You can kind of get it for me, I can get it to a better moisture feel, because I just go by hand and I, you know, just the feel and the texture, the smackiness of it. You know, when you grab something wet and wet oats or something like that, that Smacky sound, I go by that. So I did some Bucha, let's say probably a third chicken manure, and then the rest was wheat Brown, and mix those two together, firming it Bokashi style with labs and molasses. And it has about four more days to go. And then we'll crack it open and dry it out, and probably taking some it to the community cup. But what I'm going to use it as is a nitrogen top dress. I'm gonna let it sit and firm it and do its Bokashi thing, and then I am gonna experiment with it. I'm gonna top dress with it on a plant, and I'm gonna water. In and give it a couple days and just see what happens, and just see it. Because when I here's why, here's why, I'm making a high nitrogen top dress, I should have went back way back up. Sometimes my JLF, I feel is not strong enough with nitrogen, based on the the coloration of my plants. Some some strings can handle it. Some strains respond quite well. Some strains I've grown long enough that I know even when grown with newts, what they look like as compared to grow with organics. And I know that growing with my own organics the way I've been doing it, my my form now for quite some time. When I use my JLF, for about the last three weeks, my plant color went much lighter green. I thought maybe my nitrogen is low just because of the look of the plant. But then what I think I did is this, I think I realized that I haven't stirred my JLF much at all. I just been dipping my cup down in there almost all winter longs I haven't really grown many plants, and with J Alf, I just use a pint to five gallon bucket, and I'll let that five gallon bucket sit around for four or five days, and just keep watering the plants with it, so you don't get in there as much. And now this summer, I've been I've been watering my garden areas, my no tills, and I'm like, I have not stirred my JLF, and I started stirring my JLF, and these plants have made a total change. So that's a quite a little community advice jlfers out there. Stir, stir, stir. Yeah, that makes
a lot of sense with the minerals, maybe settling. It's so cool how that JLF changes over time, over such long periods. I like that, man, I like that. It is
changing. Dude, it's totally changing. So anyway, I thought I had low nitrogen with that JLF, and I was going to have to supplement it somehow. So I was like, Well, I'm going to use this pocash. Let's check them in there. Make some bukashi. It'll be have some high nitrogen, right? And I'll just test with it. And I think the stirring actually fixed it, and now I've got bukashi on my hands. And so that's a that's a fun one that I actually made for necess out of necessity. You're left holding the bag. So the next one was Bo coffee, and that's going to Starbucks, or any anybody not to go Starbucks. Go to your guy that you want to go with your coffee. But I would Starbucks, I don't know, the coffee guys and got a bunch of their grounds for gardens. If you go to Starbucks and say, Can I have your grounds for gardens? Most of the Starbucks people will say, Yeah, hold on. And they'll bring back a fat sack of grounds, like, maybe 10 to 50 pounds of grounds, like, I've got big, big bags before. Man, I'll dry the grounds out, get them totally dusty, dry, and then you can add wheat brand rice hulls, whatever the case may be. I simply fermented strictly coffee grounds in Bokashi style, right, with labs and em and, uh, mixed it up, but affirm it for two weeks, dry it out, and you have a Bokashi plate of coffee. Therefore we call it a coffee.
I love the book coffee, and I have to push back against the pesticide argument, because if people say, Oh, those that's a heavily pesticide crop, which listen to it. I used to do a whole show on coffee. I've gone deep into this. But then the the counter argument to that is, okay, so then what do we just let it go to the waste? That's what you're suggesting, is we don't use it. We have to remediate it and use it, because it is a massive powerhouse of energy that gets thrown away every single day. The thing about coffee is it's the second most consumed beverage in the world, behind water, so there is a massive amount of specifically, nitrogen, phosphorus, potassium and a whole bunch of organic acids. A lot of the same organic acids occur in cannabis, by the way. So it's a very powerful plant medicine. It has caffeine. So it gets a little bit of a bad rap, because caffeine isn't a completely benign compound like THC is. It is a stimulant. It can kill you all of these things. But much like cannabis, there are studies that show that coffee is really, really good for you. If you grow it and you don't spray it with pesticides, and you grow it regeneratively, it's very, very good for you. So I want to say a few things, which is, I push back against the pesticide argument, I think the answer is remediation, not just not using them, because, like you said, there's pounds of this shit for free, so you have to remediate. And then secondly, organic coffee is not sprayed with pesticides. Organic certification varies, and when it comes to coffee, you are not allowed to spray with chemical pesticides. So if you have organic coffee, you really don't have to worry about that, if the farm is following the rules. I've been to some farms that use natural pest control that you could take those coffee grounds, purity coffee grounds right in your fucking garden. You don't have to think twice about that. So it's just an interesting
thought. And if anybody out there, I'm sure there's somebody that is a, what do you call a barista? Yeah. Barista,
barista. Baristas make the coffee. Okay, so
somebody out there probably has the hook up with coffee grounds. Oh, yeah, you know I'm saying,
Yeah, who's got the organic coffee in Oklahoma?
Yeah? I mean, message me. I'll teach you how to make more coffee with it, and start using it yourself. Start giving it to friends and have it there. Your store, whatever. I mean, it's used, you know, for organic gardening. Organic growing is totally regenerative, or you're reusing your product. You know, eventually, I'm sure you can sell it, but that's just the that's just the beginning of something fun, if somebody has the, I mean, again, Mother Nature is offering you stuff. And maybe that's your form, and maybe that's your environment saying, Hey, you could look like this. Those coffee grounds are settled. They're waiting on you to do something. You know, they're they're here, they're around me. They're Starbucks is just on my way to work, you know, just a little bit further than my work. So I can always go there and ask for it. That's really cool, man. Yeah, somebody out there got the hookups. I'll help you out. Just eat. DMS. Now,
you said that the best compounds for this Bokashi method are dry and flaky. Makes sense? Why they use brand right? Looking at these three, which one was best, I gotta imagine the poo was probably at the bottom. But you tell me which one, which one would you rank as like the one that made the most sense was the most effective? Or which one do you expect to be most effective? Let's say, since it's still in the works. Well,
the one I don't think I talked about, the actual Bokashi, which I make with, uh, wheat brand and rice, holes em and labs fermented that way for two weeks, blah, blah, blah. But wheat, like you said, wheat brand is basically nutritionally useless, but it makes a great medium or a carrier of whatever you want, it'll absorb up a whole lot, and it'll it'll shape up into things. You know, it ferments really easy. It packs so well that the air gets out of it. That's the thing about brand is if you ever make bukashi with just wheat bran, you can smash it down in that five gallon bag and work every single bit of air out of it. And when you tie it off, it'll start to balloon up on you, you know. And you'll have to release the gas, and it just will, it will really firm it well, because it makes like, that's what I'm talking about. It packs in and shakes real well, like when I had wheat, when I had rice, holes to wheat brand, it gives more space in the product itself. And so you can smash down a lot, but you still can't get all the air out. But rice holes are another thing that are basically nutritionally valueless, but really make a great, useful organic material to use. Because, you know, this stuff isn't only inoculating your soil, it is also eventually breaking down into more soil. For you, it's organic matter, you know, it's its ultimate goal is to be broken down and so that that's Bokashi, the actual Bokashi in itself. And I use it on my compost. And every morning, when I go out there, if I've sprinkled a little on there, it'll have a nice little hyphy cloud starting to form already. So it's really good. The one I like the most is probably, I mean, I haven't used the bukashi. I'm hoping it's going to be also, oh yeah, the side note of bukashi was, I've been taking little chicken poo tablets and put them in my pots, because, again, I thought I had a nitrogen problem, so I was trying to figure out ways to get nitrogen. So I took some chicken, chicken nugget chicken poo nuggets, and I put them in my pots and started watering it in and that might have been part of the reason they turned green, too. But I think starting that JLF was also a big reason. So that was side note on bukashi. But the one that I like the most is the kanakashi, because it's totally, it's totally something that a commercial grow could do, like, they have so many plants sometimes, like, you know, so many ridiculous. What are we going to do with all these plants? You know that kind of thing? Well, you could certainly get a wood chipper, grind those suckers up into a huge pile. You could ferment them in five gallon bags, stack them up on top of each other in two weeks. You got your own material to start getting microbiology back into your soil. And all kinds of other uses, man, all kinds of other uses. So that's the cool. And I think is the kanakaji, wow. You know, I've seen other people use that to make Bokashi before, you know, I just went ahead and used it this wood chip method. That
does make a lot of sense, because everybody's left with all of that extra waste, you know. And like you're saying, they use brand for a reason. It's very, very effective in this process. And you know, as it packs down, like you said, but if you have this material here that's just waiting to be inoculated with the fermentation process, oh, yeah, so cool. Yeah,
a cannabis if I I don't know. I mean, I know of farms that do Jadon, and they go pretty much 100% as best they can close loops on methods, but like a commercial grow in Oklahoma, let's say the Tulsa area, right? It's where my area. I don't know if there is somebody doing this, but I feel like I could possibly do it. That's not out of heady enthusiasm at all. It's simply because I think I can, because I've seen how much waste there is, and waste is simply nutrient. It's all it is, man, it's, it's going to be soil or nutrient, one of the two. And so they've got so many leaves and little small branches from defoliation, from flower, from shake, shrimp, all this stuff, all that is nutrient. It can be put into a JLF, and then probably six months, it's worthy of of. Being used as as your nutrient back on your plants, and then also making soils and stuff like that. The all of your all of again, your trim could be used, all of the sticks, all the skeletons, like you said, ground back up fermented. So it gets lots of microbiology, and so starts to break down quickly. And it helps other things around it break down quickly. It just there's so much there that I feel like I could, you might not be able to cover everything, but I feel like you could almost start to make enough you can make enough soil and enough nutrient for a commercial grow at some level, like, I think it's like, plant count starts to max out, and you're like, Man, I can't keep up with JLF, right? Okay, we gotta cut the plant count down, and our JLF buckets are going back up. There's that balance I think you'd have to find, of course, but there is that balance, and I think that, you know, that's how I grow here, that's this is exactly what I do here. It would just be scaled up a little bit more. I'm not saying it's easy. Don't get me wrong. It's a hope in my mind that that is a possibility, and somebody's out there actually not buying nutrient and making it from what they've been growing, right? Jaden. Jaden style.
I think that if you can even get part of the way there, right, one step at a time, there are people doing that, man and God bless those people in the commercial cultivation world, because you got to drop those prices. Let me tell you, the profit margin gets slim. I mean, when you talk about coffee. It's the same thing. The profit margins are razor thin. And I got news for you, that's where we're headed. So I love the education. Get people doing this themselves and then providing the inputs for the home growers. The multi way Bokashi is killer. But like you said at the end of the day, if you can reuse your own stuff in any way, that's really how you can make the biggest impact to change, hands down. Now, before we wrap it up, you mentioned you were working on your outside garden and that you were preparing, you know, Oklahoma, it's April. Now, late April, the weather has been on and off, but there's been some sun. What are you working on? What are you prepared? How do you prepare for your outdoor garden, veggies and cannabis during this time of year,
all right, so I grow my cannabis just like I grow my veggies. And grow my veggies just like I grow my cannabis. It's JLF, JMS and whatever fun things I like to mix up and make and throw at it. So that's my form in my little environment here. But how I prepare soil like I make nutrient and microbes through JLF and JMS, and then I make soil using KNF methods, IMO, 1234, and five. You know, that's my soil side is in the KNF, and then Jadam is my nutrient and and microbe, although IMO has microbes in it, also, I'm specifically saying I use that for soil specifically, right? But what I've been doing during the fall is I start to gather lots of nuts on the ground, grasses, twigs, leaves, barks, wood, dust, you know, fallen trees just going and digging in Mother Earth and getting things that are already got some rod on it, and I bring those back, put them in five gallon buckets of trash bags. I let them sit around for a few months. Maybe I'll throw some labs in there, microbes, you know, I'll put some water in there. Just get some moisture, maybe. But I feel like it maybe not. Maybe I let it sit there and be dry. But I just gather stuff constantly in the fall, and during the fall, I'm also putting leaves in my garden I'm putting What's What in the J damn world is called base fertilizer and additional fertilizer. What I'm doing in the fall is my base fertilizer, where I'm taking all the plants that are dead. Now they fall all my tomato plants, you know, they falling over. All they're on the ground. Now I got blight and all that. I chopped those at the base. Keep chopping them up into half foot long pieces, and just throw them back in the garden. All the plants, all the leaves, all the grasses, anything that's pulled up, stays right there and it goes right back on the ground. That's called a base fertilizer, because all of that plant material took nutrient out of your ground to grow that whole plant, just to grow a leaf. Took some nutrient from the sun, nutrient from the ground, all that, you know, process, and it continued to pull, nutrient, pull, pull, pull. And so that whole plant that's that's on the ground right there. If you take it and you throw it away, you've removed all that nutrient. And if you haven't done anything, you've left your land a little more barren. Now by doing that, so what I do is we chop and drop basically, it's called a base fertilizer, and it's going to get all of that organic material on the ground, which is something important to have, because organic material dead, organic material attracts microbes. Microbes attract shredders, shredders, leaf things such as vermicompost, frass, all that, and it creates a good, rich soil. So organic material is real important. So that base fertilizer, cutting it all, cutting all your plants and all that stuff back down, laying it on the ground is important. I did that. Then after that, I do what's called additional fertilizers. That's where I take my JLF, the. I've been making for years, and I'll put it in a five gallon bucket, and I'll let a hose just run in the bucket, and it just overflows and waters all in this no till area. And I'll move that bucket over after about a minute or two, and I'm that's more, that's more nutrient that I'm putting back into the soil, right? I've taken it out all the fruit and vegetables that I ate. It was nutrient for me, but it came from that ground. And so now I've been putting my base fertilizer from those plants. I've been putting my additional fertilizer of JLF and JMS, J damn liquid fertilizer and Jadam microbial solution. I put those things on my garden constantly during the fall and the spring. What I've been doing about the last month now is I've been putting labs in there. I've been putting again, JLF, I haven't done much, JMS, just because it's temperatures are cold. But I have been putting IMO three. I've been putting liquid IMO three. Liquid IMO two. I've been putting IMO two, IMO ones. Like, when I gather that IMO one those bamboo sticks, I'll just take the IMO one, and instead of doing anything with it, I'll just crumble it into my no till spots and just bam, microbes right back in. You know, I don't not doing anything with them. I just want those microbes. I've been adding lots of mowed grass. I've been adding like, right now, my garden has a ring of watermelons that have been chopped in half, placed face down and just left there for the worms to come up and eat. I'm just going to leave them there until they rot down. But down. But that, again, is just a that that organic matters to attract microbes, which, again, attract the shredders and all that stuff. So my garden right now looks it's covered in it's covered in mow grass, it's covered in lab cheese, it's covered in old fermented seaweed, and it's outlined in watermelons turned face down, and that's what my garden looks like. And so that's what I do to prepare. And here next month, I'll probably start putting vegetables in hopefully we don't have any more freezes. I'll just plant vegetables right by everything that I put in it. And then June 1, I'll probably put cannabis in the ground, in my no till spots. That's my plan.
Nice. Now, I ran into some heat issues. You know, Oklahoma gets pretty hot, and I wanted to just maybe, before we wrap the show here, kind of quickly, that was definitely my biggest struggle outdoor. I'm used to growing indoors, man, let me be honest. I used to grow, you know, in my parents garden when I was younger, but the climate was different everywhere I've grown as an adult, it's been like rough, and I need to battle that heat in any way that I can. So how do we defend ourselves against this, like, really oppressive heat?
Are you talking about growing outside, outside? Yeah, outside,
under the sun. Some of my veggies get roasted. The soil dries out real quick. You know what I'm talking about. Oh yeah,
you definitely so, yeah, there's in Oklahoma, there's going in August. I'm doing August, September, August. And September, your dirt going to get so Dan crusty, and there's water. Water levels are going to be so low in the ponds, and the reservoirs are going to say, Hey, quit watering so much. And it's just not much you can do about it, and you're going to get dry as a bone. But what you must do now, I'm going to be talking about no till spots, just a spot of dirt on the ground, a spot of soil, I should say, on the ground that you've worked for a few years or so, she put organic matter in, and all this thing I talked about just a second ago. So growing in no till spots, just in the ground. The way I deal with the loss of moisture is constantly having mowed grass or leaves as a cover. If you will have a cover on top of your soil, it will create a bit of an environment, and it will it will help stop a lot of that evaporation. It keeps a bit of a cover over your dirt and your soil that will protect the that will protect the moisture in the soil. Because if your soil right there, that sun heat is going to beat down heavy and it's going to heat the dirt up enough to evaporate it. But if you can keep, you know, four left four layers, say, four inches of grass, four inches of leaves. You know, I even put just just old food scraps, like basically composting in my garden, just to help create a little bit of a top cover to just to create some protection for the soil. But that certainly is one thing. Another thing is, don't water in the morning. Don't water in the day. Water just as it gets dark, right? Just water when it's not so dang hot, when that sun has gone down just over the skies there and it's starting to get dark, that's when the water, because that water will sit there a lot longer through that night time, and your plants will be able to drink up enough that it needs, and it'll be able to drink a little more. And then the sun's going to come out, and it's going to evaporate a lot of the water off your ground, like I said, but that's a good thing to do to help with some heat. If you try to put it in shade, you're going to have to worry about triggering your your plant into flower a few weeks before you probably want it to because you put in a place where the shade hits it the, you know, shade hits it a little too early. It'll, it won't get enough photons. It'll trigger your plant in the flower. I promise you, I've done it many, many, many times here in Oklahoma, you know, a day like today, or a day like yesterday or the day before. We've had three rainy, dark days. All it takes is one. All it takes is a long. Night, and then one morning of dark clouds, and, you know, rain maybe, but just dark clouds up until noon or 11. Well, your plants just got triggered into flower in that time, right? Because the darkness was too long for it, and so a cloudy day can trigger plants outside, but you have to worry about the shade. If you don't, you know, worry about your flower, but definitely water at night. Definitely have a cover on your soil, because that's definitely going to help with it. And then, you know, in in August and September, when it's 112 to 115 for the last 20 days, you're just seeing what your genetics can do after that, man, you
got a lot experience growing here, and that's why I'm so excited to get you down to community cup, bro, this is going to be great. I'm really excited to see your your presentation that you have planned.
Yeah, it's going to be fun. I'm very excited for it. My wife is coming. I'm
so excited, man, we'll see you up there at the Oklahoma City Public Farmers Market May 7. Cannot wait. Okay, Alex is the second to last speaker. Come and see him. Come and see me. Come and check it out. Everybody. We flew through this hour. Calyx, thank you so much. Man, where can people find you? We will talk very, very shortly. Again, I'm sure you
can find me on Instagram at, okay, Calix with two x's. The two x's, because this is my second page. Man, Instagram took me down one time for, for, I have no idea why, just all sudden, you're gone, and that's so that's okay. Couch with two x's. My genetics page will have a lot of pictures of just, you know, plants, of people growing. My genetics just having fun, showing things. Um, okay. Calyx genetics at Okay. Calex genetics, my email is okay. Call x@gmail.com Okay. Calyx@gmail.com and right now, to the end of I don't know when this will come out, but this the month of April, I have bundle cells. I've got input bundle. I have I am a bamboo Lee 503 bundle, and the genetics bundle. And those are on my okay calcs page. You can email me okay calcs@gmail.com and then I've got one thing I want to tell you is I got, oh, change just came on tap. I have it. You can reach out to me again. Okay, coexist, gmail.com and also have what's called em five. These are two natural pesticides that organic growers use, and it takes a little time and little practice to make, but they're up for sale, so I'm going to be using some, and I made a bunch, so you can email me, but Jordan, thanks for talking again. I'm super excited to do this community cup and just get to talk and hang out with people. Man,
of course. Man, we couldn't do it without you there. Of course, community cup Oklahoma would not be complete without Okay. Calyx, thank you, man, thank you all the listeners. I appreciate you out there for tuning in. Stay tuned. We got some more banger episodes coming at you. That's all for now. Remember grow cast podcast.com/action, to see all the stuff, including the cup and I'll see you on the next episode. Thank you, Calix. We'll talk to you soon. Okay, dear community COVID guys, see you there. Bye. Everybody. Be safe and grow smarter. That's our show. Thank you so much for tuning in, and thank you for listening to grow cast. We got events coming up. Grow cast podcast.com/classes, will bring you there. Pesta palooza. Grab your tickets right now. Code grow cast for $20 off, and we're in Long Island. Yeah, that's right. June 3, Saturday, June 3, Long Island. Grab your tickets now. East Coast can't wait to see you there. And then, of course, May 7, what is that this Sunday, we are doing the community cup, Oklahoma. Don't forget it. Don't lose track of it. Mark your calendars. Community cup, Oklahoma, stacked card. Brandon rust, okay? Callux, touched by cannabis. Oklahoma fungi farmer, John me Kyle from the foop soil guru, might even be missing someone in there. There's so much going on. You're gonna wanna check it out. We got a People's Choice Cup where you judge the white market cultivators. We got a home growers showcase, where the speakers give prizes to the home growers. It's all happening. Dab bars, education, flower and fun food. May 7, Oklahoma City, public farmers market. I'll see you there. Everybody. Grow cast, podcast.com/classes, should have all those links forward. Slash community cup if you want to go to the cup. All right, everybody, after I get through this cup, I'm going to release a huge update. I have been thinking for a long time about the future of the program and how I'm going to spend the rest of 2023, and 2024 and I'm slowing down the live events just a little bit, spreading them out, switching out to some different curriculums, and bringing focus back to this show and to membership. Got some really cool announcements coming up, so don't go anywhere. Don't touch that dial. I hope you're doing incredible things in your garden. I hope you learned something on each and every episode of grow cast. All right, everybody. See you next time bye, bye. You.
Like I sent you a video of all the oh that I had jarred up, and it's so much I.
