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Speaker 1: Now here's a highlight from coast to coast AM on iHeartRadio.

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Speaker 2: David bloom is on with us, and David, what's a

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Speaker 2: defined regenatory agriculture as opposed to sustainability?

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Speaker 3: That's a good way to do it. Ian. So basically,

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Speaker 3: we all heard the stainability. And when I was teaching

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Speaker 3: a permaculture course, which is an ecological design course at

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Speaker 3: the Blackwood Indian Reservation some years ago, the medicine elder

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Speaker 3: was in the room and he stood up with me

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Speaker 3: and he he asked the students in that class, I've

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Speaker 3: been hearing about this sustainability, then, can someone explain to

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Speaker 3: me what that is? And this one perky woman sits up,

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Speaker 3: stands up, and she says, well, it's so that in

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Speaker 3: seven generations people will have the same level of resources

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Speaker 3: as we have today. We just won't use everything up.

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Speaker 3: And Wilbert he thought about that for a second and

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Speaker 3: he said, well that all sounds pretty good, but when

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Speaker 3: are you going to fix all that stuff you wreck

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Speaker 3: you white people? Now. Regenerative agriculture unlike sustainability, which basically

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Speaker 3: says let's not make things any worse. That's what sustainability is.

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Speaker 3: But regenerative says no, with everything we do, we have

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Speaker 3: to repair and improve the environment. Because we're smart monkeys,

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Speaker 3: we can do that at the same time we conduct business.

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Speaker 3: So let's look at marijuana for a second. In biology,

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Speaker 3: so follow me on this little magical mystery tour. You

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Speaker 3: mentioned olives earlier. Now, if you look at an olive tree,

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Speaker 3: you're going to wonder, how does he get that incredible flavor?

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Speaker 3: You know, the tree must be really clever to make

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Speaker 3: that stuff. The flavor and the odor of all oil

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Speaker 3: and olives, not one bit of it is made by

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Speaker 3: the tree. Where the stuff comes from. For that is

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Speaker 3: bacteria and fungi in the soil, a helping soil. And

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Speaker 3: you know when bacteria and fungi eat something, you know,

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Speaker 3: they're little, tiny, one cell things. They also have to

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Speaker 3: proove out things. And the stuff that they release into

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Speaker 3: the soil is what the roots suck up as fertilizer.

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Speaker 3: And those things become the flavor and odor of olive oil.

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Speaker 3: Now that's because you have a thriving biology. You know,

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Speaker 3: not chemicals, not minerals, but living microorganisms that are eating

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Speaker 3: up dead plant matter, et cetera and recycling it into

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Speaker 3: new substances which the tree that absorbs and makes these

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Speaker 3: wonderful olives. So that whole idea of biology being a

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Speaker 3: cooperation between what lives in the soil and the tree

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Speaker 3: above it is something that's been missing from agriculture for

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Speaker 3: about one hundred years. So I've heard ag professors say, well,

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Speaker 3: the soil, that's just a convenient place for the plant

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Speaker 3: to put its roots, so that we can add all

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Speaker 3: the chemical fertilizer and the plant will suck it up.

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Speaker 3: But that chemical fertilizer actually sterilizes and kills all the

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Speaker 3: biology in the soil, And so did the pesticides that

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Speaker 3: we use for killing insects. When he gets into the

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Speaker 3: it kills all that biology. So now we're totally dependent

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Speaker 3: on the fertilizers that agriculture has to supply because we

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Speaker 3: no longer have a thriving biology to do it. And

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Speaker 3: that's not bad. It's like, as we all know, selling

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Speaker 3: addictive drugs is like a good business, and chemical fertilizer

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Speaker 3: and chemical pesticizer are really addictive. You can't go back easily.

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Speaker 2: Yeah, so is the pimento inside of an olive when

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Speaker 2: it's having a bad like g I day, No, No,

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Speaker 2: I'm just kidding. So that's interesting because this is you know,

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Speaker 2: as I mentioned, olives were one of the first cash

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Speaker 2: crops out of Phoenix, which is which is why we

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Speaker 2: have Pall Mallive, which is why and there was headquartered

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Speaker 2: there for the longest time.

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Speaker 3: But I never knew that.

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Speaker 2: Yeah, yeah, actually, and the Pall Mall of building was

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Speaker 2: shaped like a bar soap vaguely but definitely you could

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Speaker 2: see that distinct, you know, curve that they had that

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Speaker 2: they had pioneered. Anyway, So but on Tuesday of I

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Speaker 2: guess it was this week recreational marijuana used became legal

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Speaker 2: in Minnesota right to Minnesota's twenty one and older. And

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Speaker 2: this this it's although it has slowed down a bit,

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Speaker 2: it continues to be recreational marijuana continues to be growing

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Speaker 2: in popularity and states for both the tax purposes and

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Speaker 2: also because it's just it takes a tremendous amount of

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Speaker 2: resources to track down and incarcerate people for weeds.

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Speaker 3: So we've gotten over caring about that as a moral

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Speaker 3: issue for the most part, and it's all about tax dollars.

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Speaker 3: But let me explain how regenerative agriculture and marijuana and

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Speaker 3: tax dollars are all related. So I live in Santa

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Speaker 3: Cruz County, California, and we have a lot of cannabis business, Therapya,

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Speaker 3: Santa crush, you do, legalized not just marijuana, but coyote,

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Speaker 3: byahuasca and psilocybin mushrooms, and those same liberalizations are also

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Speaker 3: happening in Oakland, California, the whole state of Colorado, and

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Speaker 3: we're looking at Washington and Oregon being next. So now

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Speaker 3: why is this going on because of the tax dollars?

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Speaker 3: So you know here we are, your county is Santa

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Speaker 3: Cruz and thinking, okay, how are we going to tax

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Speaker 3: these pot guys? They've been illegal for like one hundred years.

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Speaker 3: Can we just ask them how much money they made

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Speaker 3: and charge them taxes based on how much money? Nah,

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Speaker 3: they're not going to tell us the truth. What about Hey,

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Speaker 3: how about how much tons of marijuana did you make?

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Speaker 3: And we can tax them based on that. Nah, they'll

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Speaker 3: lie to us about that too. So they said, ah,

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Speaker 3: I know what we're going to do. Let's tax them

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Speaker 3: by the square feet in the greenhouse. We'll tax them

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Speaker 3: by the square foot. They can't cheat on that. Well,

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Speaker 3: the part rowers came to me and said, how do

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Speaker 3: we cheat on that?

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Speaker 2: I love having you on That's awesome.

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Speaker 3: Look, see you should come to my farm and see.

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Speaker 3: And so my farm I grow all kinds of organic

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Speaker 3: vegetables and other stuff, and I have an alcohol plant

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Speaker 3: there as well. You know I wrote that book Alcohol

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Speaker 3: can be a guess.

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Speaker 2: Yeah, cells, rappers.

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Speaker 3: And people how to make their own fuel. But fuel

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Speaker 3: is only part of picture. When you take like in

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Speaker 3: my case, old peaches or you know, food processing waste

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Speaker 3: that I ferment it in a tank and then I

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Speaker 3: filled the alcohol off. Well, that fermentation process. The yeast

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Speaker 3: that eat the pulp, the fruit pulp make alcohol, but

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Speaker 3: they also breathe out carbon dioxide just like you are,

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Speaker 3: and you're breathe out carbon dioxide into the room. Sure well,

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Speaker 3: plants are the opposite of people. They need to breathe

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Speaker 3: in carbon dioxide. So if you have making all this

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Speaker 3: extra carbon dioxide from fermentation, well you conduct that right

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Speaker 3: into the greenhouse. And if you have more carbon dioxide

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Speaker 3: than average rather than what's normally in the air, you

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Speaker 3: can triple your yield per square foot because you're taking

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Speaker 3: the byproduct of making the alcohol and use it it

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Speaker 3: to feed the plants. The carbon dioxa they need, and

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Speaker 3: now you're getting three times of product for square foot,

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Speaker 3: but you're only getting taxed on the square foot. So

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Speaker 3: you know, you can be very clever with regenerative design

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Speaker 3: to work within human systems like the money system.

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Speaker 2: So it's not just in that way. Then it beyond sustainable.

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Speaker 2: It also becomes regenerative if it's if it's putting oxygen

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Speaker 2: back into our environment, which we had sucked out of

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Speaker 2: for one reason or another. And an oxygen is something

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Speaker 2: which we had become we again we sort of are

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Speaker 2: plant based. Oxygen is something we had taken very much

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Speaker 2: for granted in our deforestation of places like the Amazon.

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Speaker 3: Well yeah, not only that, but you know you're looking

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Speaker 3: at places like Africa where people. You can do this

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Speaker 3: with any group of people. Say, okay, we have ten people,

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Speaker 3: just general party. Okay, you have stand to the left.

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Speaker 3: You hadn't stand to the right. Okay, all you guys

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Speaker 3: on the right. You represent the part of the world

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Speaker 3: that cooks your dinner over a wood fire indoors. That's

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Speaker 3: half the world. So you know, we're really all over

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Speaker 3: the amount of CO two made by burning oil or

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Speaker 3: natural gas or all that stuff. But Number three is

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Speaker 3: the burning of wood for cooking, and it's an invisible

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Speaker 3: thing to us. Now, alcohol can be used very inexpensively

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Speaker 3: to cook people's food, and there's a lot of organizations

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Speaker 3: pushing that right now, and it can be made locally

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Speaker 3: with a distillery. And that alcohol only gives off when

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Speaker 3: you burn it carbon dioxide water, the same thing you

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Speaker 3: and I are breathing out. And so basically the plants

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Speaker 3: absorb the carbon dioxide out of the air. That's what

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Speaker 3: a plant does, photosynthesis, right, We've all heard that word.

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Speaker 3: What it means is combining carbon dioxide from the air,

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Speaker 3: water and with sunlight to stick it together, and we

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Speaker 3: get a carbohydrate carbon dioxide water. So food is largely

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Speaker 3: made from carbon dioxide, which is a good thing. So

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Speaker 3: what I'm saying is when you look at systems like this,

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Speaker 3: you can figure out how to solve problems and make

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Speaker 3: more money and more food and better health. That's what

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Speaker 3: regenerative agriculture, regenerative design is all about.

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Speaker 1: So the.

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Speaker 2: Best thing that I mean, one of the best things

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Speaker 2: we can do then for our economy, it would be

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Speaker 2: to track these things in the making the massive industrial

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Speaker 2: vats that make alcohol or these growing number of farms

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Speaker 2: that are making weed. Which one is better for the environment.

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Speaker 3: Well, heck, put the weed farm next to the alcohol plant.

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Speaker 2: That's what I was thinking.

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Speaker 1: Yeah, but you know.

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Speaker 3: All these Midwest alcohol plants, they typically have a couple

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Speaker 3: of hundred acres around them because you know, you're putting

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Speaker 3: up a big plant. Nobody wants to really live next

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Speaker 3: to a big plant.

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Speaker 2: Yeah, and it smells. It's corn mash and it's other

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Speaker 2: stuff and it really reeks.

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Speaker 3: Oh yeah, but oh my god, the corn mash is

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Speaker 3: the best.

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Speaker 2: First, I'm not saying it's not, but yeah, I was down,

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Speaker 2: lived down windows of a place like that, and oh,

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Speaker 2: that does a smell you never get.

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Speaker 3: Yeah, it's it's Yeah, sour mash is that. But it's

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Speaker 3: so valuable you just don't let it go to waste. Now. Sure,

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Speaker 3: you know, if you take the carbohydrate out of corn,

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Speaker 3: which is about seventy five percent of the corn starts right,

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Speaker 3: corn starch is a carbohydrate, all that's left over at

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Speaker 3: the end is protein and fat and some fiber. So

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Speaker 3: it's a much better animal feed for cows because, as

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Speaker 3: it turns out, cows cannot just starch. Cows came from

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Speaker 3: like Northern Africa, Southern they eat grass. They actually can

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Speaker 3: get food value out of something we couldn't by eating grass.

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Speaker 3: But if you give them starch, oh, they get horrible gas,

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Speaker 3: they have huge gut problems, and they get completely thrown off.

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Speaker 3: So when we make alcohol in the United States, we're

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Speaker 3: making the best quality animal feed is the byproduct after

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Speaker 3: we've removed all that starch in making alcohol. So our

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Speaker 3: cattle in the United States, their health has rocketed upwards

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Speaker 3: over the last twenty thirty years as we've been increasing

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Speaker 3: more alcohol production, and a huge portion of our corn

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Speaker 3: is first made into alcohol and then all the valuable

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Speaker 3: goodies left over become the animal feed.

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Speaker 2: Okay, very interesting. What are the downsides? You know, the

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Speaker 2: hamp I know is a great fibrous material, there's a

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Speaker 2: natural way of making rope and all these other But

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Speaker 2: what are the downsides to the growth of pot These

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Speaker 2: giant farms that are selling that are growing and then

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Speaker 2: packaging weed.

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Speaker 3: I think they fall prey to the same kind of

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Speaker 3: thinking that the rest of big agriculture does, so they

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Speaker 3: end up not doing things the ecological way, not you know,

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Speaker 3: the ones that are just you know, looking to maximize, maximize,

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Speaker 3: production and not caring so much about the quality of

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Speaker 3: the final product and what that does to the environment.

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Speaker 3: I mean, you know, I got to tell you if

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Speaker 3: I'm as liberal as farmer as you can get, but

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Speaker 3: what I want your average everyday platform next to my farm.

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Speaker 3: I don't think be the best neighbor because you know,

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Speaker 3: we don't see yet the development of a market of organic,

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Speaker 3: high quality marijuana, you know, which you know would follow

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Speaker 3: the same route that high quality food is followed over

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Speaker 3: the last forty years. And I'm really I do a

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Speaker 3: lot of consulting for popforms that are wanting to pursue

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Speaker 3: that goal because there's a hunger, a need to provide

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Speaker 3: this healthier, higher quality product, like just like there is

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Speaker 3: an organic food. And when you do that, the bug problems,

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Speaker 3: for instance, go away, so now you don't need pesticides.

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