Rabbi Indig Conversation W/ Wheat Matzoh Farmer in Arizona part #1

morning oh good morning Hi how are you good how you doing how's your trip fine good I don't if you get my business card no I I came here I say I see seat berley seat and I I was visiting yesterday two farmers in in Tucan ah and they told me that they take seeds from Barkley you supply seed for for for many many people yeah a lot of people then your Fields special for seat yep that's what we do you you plant vat special for the seat yep we also do it for the grain also for grain we do both so yeah we actually Supply we produce our own seed produce our own grain that's all in house so we how many Wheats you you plant well um I visited one farm he plant like 2 million pound 300 acres uh and he took me to other far three miles from him he have much much bigger than him yeah it's big fields here this is in how much you how many acres you have we have um about uh something 180,000 tons probably about 60,000 acres under contract 60,000 Acres yeah but we we're in we're in a couple areas we're in uh in F Valley which is to the West yes there's like U how many miles more you have 00,000 Acres over there how many miles you have to the West till California oh it's like two one or two miles to the West one or two miles is California California you are in California yeah we're in California we're about but the valley starts about 50 miles from here 40 miles from here where is the river how many miles from here the Colorado River half mile half mile mile half mile is the Colorado River and this is the border between this is the border between California between Arizona and California correct yeah if you uh you can't quite see it from here but if you go up to the highway here the uh Pacific can can I can I close this door I should yeah thank you yes I came I came from Pacific yes yeah but if you went back north of Pacific and that 16th Street here and you get on the interstate interstate 8 West in a mile you cross a bridge and then you'll see the river right there and I cross the bridge then I go over the river and then when you you'll see a sign it says you're now entering California C this and you and you are in California yeah we have a grain facility in California you know a town uh mad mad in California Madera Madera yeah yeah I know where it's at where is the how many miles from the border from the river oh Madera is uh that's clear North that's near um north of Fresno California which is about 7 hours from here 7 hours now I understand yeah so I got a big confusion yesterday I tell you why because I make a lot of research on the phone it's the first time I came here because everybody told me all the rabbis you got to come there and see in person and I thought yeah yeah it's uh that's a long way from here I'm going turn this off real quick because I I all the time thought I told I thought every time that it's not it's not necessary even still when I came here it just was I figured let me try and come but as soon I arrive here I see it's a real it's a real fake I have to be I found out here things when I when I took a person to the farmers I found somebody told me yesterday I visit two farmers in two they told me that in tan they have no problem with the salt lot of less it's a lot of ground a lot of less yes because here uh the RAB is told me that here the minimum what they have to do they have to make before they start the planting uh before they start to dig how you call it the first thinging before before the tillage they have to make the minimum but they have to make three or four times irrigation uh repeatedly MH one after the other this push down the saltt right and uh many times a lot of times is not enough then they have to add chemicals whatever but this is the minimum what they have to do because it's Yuma and they told me in tan they have nothing to do they told they told me the reason because it's not so hot and and they have the vs there 8900 yeah you're sitting at about 2,000t most of that a lot of that's well water now they do supplement some of that with the Colorado River called the uh central Arizona project which is a canal that goes from around Parker Arizona which is 110 mil north of here and it cuts across central Arizona down north of Phoenix yes and then there's a canal system delivering water into the Phoenix system and then from that point it delivers in all the other system and then there's some storage water storage units and stuff from Phoenix all the way down towards Tucson and then they supplement they use wells plus the Colorado River to supplement their water so the salt content that's coming in from the Colorado River is reduced because there's so many Wells being pumped too how many how much PPM is in their Wells they told me it's 8900 oh feet deep yeah but they're pumping um 4,500 gallons what 4,000 gallons of water per minute yes yes they told me you CH out yes yeah but they're I don't know if they're 900 maybe they are 900 I was thinking they're more like 450 ft deep a lot yeah he explained me it's 900 ft deep while they pumping from 500 ft okay that's it so they drilled that what means what means what they do is when they drill down there's an aqua down here's your here's the Earth's crust okay here's the Earth rust right here so when they drill the well down you get into what you call an aquafer yes like like this then you have the ground that comes kind of like that so there's like a bowl of water and this is water uhhuh okay now this ground between here right in here is porous what means porous porous okay so it so it it it water trickles down so it recharges uh uh so this this one is recharging in Arizona they're recharging aquifers so what they've done now when they drill that well down here they'll go clear down to 900 ft right here or this is a little bit out of scale but then they put a pipe down in here then they put that what they call the pumping Bowl this is the bowl yes right here that's where the water goes into and that's where this that's where the pump then is pulling the water from so what happens is when they're see they gone this far down 900 ft to get drainage get all this water to seep in into this pipe and then with the pressure it pushes up and so then the recharge is high what is recharge what you're riding there what is recharge okay recharge is is the aquafer refilling or recharging the bowl from the aquafer okay this isn't all water this isn't all water there's Rock yes and dirt and everything else a lot of that in here okay okay but it's just not solid water it is a body of water down there but it's got yeah it's got other so then what happens is that water seeps into this bowl and they pump here up out of that bowl so if you don't go down deep enough and make your well large enough you don't have the drainage I see for the water to seep into there so you can pump it out and what makes the water to separat from the dirt it's just coarse and it's it's nature yeah but when I when I'm also talking about recharging they have the ground here is porous also it's Sandy yes there's not a hard layer that stops the water so the water that from The rain that's coming down hits the Earth and it trickles the water from the rain and the irrigation yeah it all Tri and all the rivers and the ayos that are in there they all drain down into this aquifer in in the B yeah into the aquifer what is Acer that's what this whole body of water yes okay that's the underground water and when they got rid of the salt the rain this 13 in Rain helps to to Le yeah it it pushes the salts down out of the uh root profile there's a root profile here yes where the roots grow it pushes it below it so the roots aren't picking it up um maybe because it's so far away from the because they told me somebody here told me um Mr M yeah and the salts also collect to the clay particles yes and they aren't released hea in they have a lot of clay clay soil yeah because the heat and well a lot of the clay is because we're farming flood planes the rivers flooded and deposited all the fine silt I you mean since since since the world creation million years ago yeah now they make 193 they build the dam yeah and they control it they control it there's no flooding anymore so it's not new soil being deposited anymore but but up till till till 90 years ago it was flooding since the bu creation and that makes it and that makes it clay yeah see on the soil profile there's an A A B and C Horizons they call them Horizons yes and those are soil levels those are soil levels in the Earth's crust when you get down here far enough in the Bedrock okay that's just hard rock then you get in the mantle so I'm taking it through the Earth okay then you get to the Earth's core which is hard but in between the mantle it can be soft liquid okay but I'm giving you a very crust the very top the very top you know is so perfect like the like the very top of the earth what we're farming on there's an A B and C Horizon Mo and that's in most places in the United States you have these three okay this this is usually a is usually top soil B is usually a sandy soil and C is gravel gravel but but here in y is it is TE of Sandy is it clay it's all this what topso all topsoil the top soil is clay clay with a little bit of sand in it how many feet deep is the top soil ones here 40 foot 40 foot from the surface down here in you is Clay because the river maybe even 60 maybe even 60 because the river used to flood for for all those years most of the big uial Plains like the Colorado uh the one that comes through Welton um the one the the Salt River that come out south of Phoenix that the heila river a lot of them arm it's deep it's really deep it's not they aren't as deep there as they are here this all the way into Mexico down to ELO is very very deep there is no b or c right it's all a it's all a w all a how many feet is how many feet is it there it could be 60 down to water 60 is the deepest yeah I don't know if that's why somebody told me Mr n Mr n qu n you know him yeah he told me that in y is the is the well he told me like there in Ariz there in Tucsan is at almost th000 ft deep but here is at 10 10 ft deep yeah that's just it see when you get down off of the Mesa that we're on here and you get down into the river bottom here which is all the farm ground their water is no more than 10t down yes and because and and yeah they're pumping because what can happen is when you get down that far uh they get what they call a perched water table where all the salt sit so if you don't pump that water down to put the salts below the perch then you ruin your your land so so what happens is when you're sitting here on this ground then 10t down you get all this water sitting right here that has salts in it and that's right here at this 10t so what you do is you pump that back out so you keep lowering it so when you flood irrigate you push the sols back down in so it's kind of cycling it so you dump it into the river and the River Run goes down into Mexico and to the ocean by the way um um somebody told me that the the the the technique that that you do to push down the salt um you plant you plant in the middle you plant uh also lettuce yeah C cabbage lettuce Vinted vegetables all the coal crops yes because heat is the hotest place and for for for rotation you make you plant Wheats and and the Reas one of the reasons for wheat is they're put them in these rows so that when you're looking at it sideways the seed is planted here like this okay so the plants are going here these are low okay they're 10 in deep so when you irrigate this is where the water comes through what happens you push the salts like this on top of these beds okay so what they do then when they plant wheat they knock all of this off to make it flat again it should be all the ground is flat then they put wheat in it and then when they irrigate it it pushes all the salts back down in the soil uniformly across the whole floor so then in the then in the winter again they put these back up in beds and the ground's all BR new it's all new and refreshed no salts so then they plant on top of those beds again so that's part of the reason for the wheat or no my my question is that that because by by the letters you have to you have to reduce the salt more for the more for the Wheats and how come if after after planting the lers after harvesting the Letts you finish and then you want to plant wheat um um you have to make other other irrigations or chemicals to reduce the salt for the wheat if it was reduced much more they explain me because it's come back once it's get dry the soil yeah happens yeah how it works this I cannot understand that so perfect yeah what happens is the salts they told me the salt come back from two well you had two reasons a one from the irrigation water and one from the old salt it came back up to the surface it comes back up it seeps the water seep even see you're put to put a well down at 10t but you'll have water seeping back up within 3 ft yes okay because the river water is coming back up it soaks back up it soak oh is Soak back from from from from the on ground from the underground water yep it comes back up and that's high in salt that's what c n water this keep it pushed down keep this perched water table wh I had drawn at a perch water table wherever it was at keep that perch water table cleaned out so you can flush stuff through there that's what Mr ni told you he told me that that that this underground water is much more saltier than the Colorado River because all the Sal they put on the soil it's goes in and then because it's so close then it's it's it's it drinks it comes out the ground will be if it's black if it comes back up it becomes white you know below white dust yes basically call that Alkali it's an Alkali soil when it's white you see you see the salt this is Sal you can see the salt easily but when they wash easily they could see it before uh every time when they make when you when you irrigate this I don't know if you see it so much yeah you probably would when they irate here and they push water if they would irrigate every other one okay and not irrigate this one but then irrigate this one they would push water and the salts to this side of to the neighbor wow and this side that way the plant then is growing un clean no salt okay if you did that you would see a white band of salt all the way up down that row I see and and Mr Atman you know you mik he he told me that that's why the the white color is is only from the from the new from the new water or from the also from the a lot of it's from the new water because what you do is you push you new and in the soil because you do is you push those salts away no but so what happens it picks it up it picks it up and pushes it away and then it's then when that water stops and it stops and it doesn't go all the way across the furl it's they stop it on this half of the furl right here so the salt sit there and you don't water this row because if you did you'd push it back uhhuh so you want to collect all your salts on these two sides right right in this area but but when it comes back when it comes back that's that's why you have to make irrigation again and and put chemicals to to get rid of the salt even before before you plant the Beats well I'm not going how much chemical is used to get rid of the salt most of it's just flushing with water sometimes there's nitrol used which is an acid which helps dissolve it so it can carry through the through the soil and out uh but I don't know if a lot he also explained that that because the clay soil it keeps the salt yeah it's a POS he said like the he said you got to have a negative charge and a positive charge salts are positive is that salts are negative salts are negative and the when they two they'll combine the play is a positive charge the Sals are negative and they combine and attach that's why that's why it's holding down yeah it's and that's why it's held he told me he told me that that that that even after after leeching the soil after washing the soil from with with what what you do for it he told me that they just reduce it to a level it should be able to grow that's right but it's still left there I know it's 200 2,000 parts per million maybe this this is the limit did he give you a limit the number the way don't remember because I'm not familian I don't remember what he talk to me but 2,000 is the limit it should be able to grow yeah I mean some things won't grow in that but but V is all tolerant yeah it's enough that he can grow v v he told me V is all tolerant that's why it's could be this is the number 2,000 I and for cabbage for cabbage and lettuce how much would be the it's lower much lower yeah it's lower like 500 or I don't know if you can get there it's probably more like a th thousand will probably still work that this um the lettuce is th000 and the Wheats is 2,000 maybe but he said but I know there there are places there are wells that'll do that do 7,000 salts parts per million wells in Arizona that push that much salt per per part same like like like like the Colorado River yeah because it comes from and there's some that are 10,000 like you get up around Safford Arizona that the here too if you're going to do salt flushing they work better than clean water they'll push more salts through than clean water cuz you aren't picking up salts and redeposit you're actually just pushing it it's not ready to pick anything it just pushes it away pushing it pushes it away how how come you told me that that here in Arona because it's left so like the 2,000 but you but you right there that's why that's why it picks up the Vats picks up salt even we don't want it but we have no choice it goes in because it's right by the roots it's it's we call it real called it salt salt accumulation he explained me that it's real Salt it's it's Left Behind the water left behind from of operation and this is what the what the what the vs picks her up even if it's not good for them but we have no choice but how come that that in t that they don't have nothing to do this is probably because their well which is 900 ft deep is is is such a good water that it doesn't make salt accumulation well there's less salt in the top soil yeah and they're pushing it out probably so then it's not there for for to pick up it's nothing to pick up it's nothing to pick up for the and but what do you think how much but I tell you what I've seen a lot of a lot of ground over there around Cass Grand and marijana and all the way to Willcox it's pretty salty it may not be quite as high as this but it's still fairly salty this could be pretty salty and they don't have nothing to and they don't have even to rec count it if it's salty they have to make special irrigation before the planting yeah but they raise good wheed over there the wheat works well and they raise melons and a few other things better than heat and you no we make we make more more tons more pounds per acre what means Plum by the way I I I saw an article that the the the wheat heat is more plumped it's nice by the Dr it's drier it's low it's only about a seven or 6% moisture so it's very dry if it's dry it makes it more plumped no but it it fills real well okay it's got plenty of water so it FS very well there's no shriveling to it because it gets all the water it needs for the most part and but we also bred the durs that are here for high Bush weight High test weight for pasta how come I I saw that that 95% from the whole Arizona the the pasta be goes to to expert and mainly to Italy they make a lot of pasta I I know what it is it's because it is the best wheat in the world to make pasta and and just because we raised Durham here yeah the environment helps but it's more than the environment we've actually bred these varieties to be specifically for those high-end used pastas you this pasta that we the wheat that we raise here to make pasta you can take the wheat you can Mill it take the semolina out of it make your noodle flour put your eggs and your milk and your water and it make the noodle and then when you let the noodle dry and you boil the noodle to make it soft to eat it's got a little bounce to it it's called el Dente you can take you it's called el Dente a little bounce a bounce when you bite it then you buy it okay you can take that noodle you can put it in the refrigerator tomorrow morning or tomorrow at lunch you want to eat it put the water put the water back on the uh stove boil it throw your noodles in and heat it you'll still have the bounce most pasta raised in the world will dissolve in the water you can tell when you got a good pasta because when you boil it if your water all tone turns real white and cloudy you boiled a lot of the starch out of it yes therefore the gluten strength is real strong real light or if you take these high-end pastas and you boil it the water almost stays clear and most of Italy likes a pasta that's tough then has a bounce to it's got El Dente it's got a snap bite to it most Americans like it to dissolve in your mouth and and the reason is because craft macaroni and cheese has has brainwashed most people to eat pasta like that and they don't even use a Durham they use a red wheat or a white wheat I see so it's real sticky and they stick cheese to it which they're trying to sell cheese and not pasta that's craft macaroni and cheese craft is a cheese company not a Pasta Company or a cereal company then you mentioned by by by by biting is is is it not so hard it's softer it's soft but you can tell it doesn't disolve you actually have to chew it I understand let me ask you by the way but by the other views what what what they have in in in New York from Long Island when you chew it it became like the outside it cracks it pops like a shell mhm and then in the inside it's it's as soon as soon you chew it it gets soft like flour and you have you feel either way a good taste because it's get like flour and here uh even the bread Beed the rabbi here they they come here they they they plant bread wheat not not dor wheat but when we have it there and we chew it it's it's it's I don't know what what you say before but B think is it good what you mean what we feel when we buy that it cracks it's it's hard to chew it very hard it's dry and even if I chew it if you manage to chew it and chew it as how long you chew it it's not became stick it's not became stick together and and and also the same thing is by by by Milling the other weeds from Long Island when you Mill it and you sip it after when it's done the white flour it's like whole whe it's have also everything in but it's but it's pretty good sied and it became it's not became like a dry think it became the the the the the the the flower from the Wheats but they they plant here for the mat after Milling it fall when when when you take it from a bowl and you you pour it in the in the bigger it's fall like a very dry scand ours does oh yes from Yuma even if it's bread weed but they but they but they plant and and and the other from New York or New Jersey it's much different when you pour it it's like flour but you buy in the it's not full like a dry sand it's it's full it could be much higher uh much high amount I think that's your reason right there you're you're processing something that has 11% moisture versus a 6% moisture that's the reason and The Taste and The Taste would be different taste is much different I feel right way a good taste most the pasta people and stuff they'll add moisture they add moisture and it's cheap that's the other reason they buy it here there's other reason most most flower mills most flower mills want to make it either 11 or is it 12% moisture when they Mill their flour they put it in a tempering room but why I say it's six they they harvesting when it's 6% uh dry just can't hold it what you you just can't Harvest it any it just automatically drops that fast it drops uh you can yeah you can be out there today and check that field what drops the moisture drops the moisture they can't Harvest it before this why you go out and you check it at a point in time it doesn't thrash very well okay cuz it's too moist okay by the time you get it to where it thrashes with all the heads thrash good the moisture depletes out of that head quickly then it's up from one day to the other yeah well one day or three days because not everything ripens the same time the head the head on a wheat plant matures from the center outward like this so if your wheat head is sitting here like this the most mature is in the middle and they ripen this way and ripen that way because the heat because the sun well no that's just the way a plant does it the way it plants here okay that's where they mature okay so then you got this head out there and it makes and then you got a plant that puts off 12 different heads okay from one plant this smaller one down here and this first one up here and this one over here all mature at different times the same head could be no the same plant the same plant will have lots of different maturity mature heads on it because they come up at different times now they're not like a week apart but they're days apart is that I see see so now when you finally get to for that fu will harvest good real well then you get started in there and then the wind and the environment that you're in which is very low moisture here I mean it is low I mean it's not 40% or 60% relative humidity like you have in New Jersey so you can Harvest here all day and all night you know out there the Dew comes in at night you have to stop it gets tough the morning it's moist you got to wait till 10:00 to get going you know stuff like that because because because the combine the combine is not cuz they're moisture moisture in the grain a lot of a lot of the grain is harvested in the field at that percent New Jersey South Dakota Minnesota Montana Indiana Illinois and you get to Arizona southern part of Arizona New Mexico 6% we he we'll see some grains come in here at 8% I see but it's variably when we start shipping but again why you not Harvest by by by by 11% you can start but it won't last it will why because the air takes all the moisture out of it the moisture leaves the plant to go what means it wouldn't last what what what's going to happen it evaporates from the moisture from the wheat yeah it's like you have a b going to you have a bowl of water here yes and the heat the Sun the water evaporates the what's going to happen with the wheat it's is it going to get small nope what happen a wheat when it's 40% moisture moisture it's mature mature okay when it's 40% moisture The Germ and the young plant will grow it's mature okay at 40% the kernel dehes itself from the plant I mean it disconnects itself so once it disconnects itself it's not taking in any moisture now it's just drying down from Once 40% the reason it goes to 40% the plant starts drying down okay so there isn't taking up moisture anymore the kernel DEH is now it's going to dry down to the environment but what's happen if you I can What's happen if you harvest it by 11% What's happen it's well you're going to get green kernels in there oh it's you're going to get mushy kernels going be because not all of it is going to mature like that I see it could be mold also I see I see mold could help develop and you know this this this this is other problem it was that you what why are we looking to have from from from from from Arizona mat V for the mat the the the only reason is because we're not allowed after after when it's when it's mature more from when it's like 14% or like you say 11% the minimum is is if it's if it's 11% and it's even if it's still in the ground if it gets water it's a big problem I know and they retrains a lot in this time that's the problem now but we manage the rabis they they are they are supervised and they take care on it of course we manage but but some rabis said let's go to Arizona but the other RAB told them but you mentioned now this could be much worse because that problem why you can't Harvest it by 11% yeah and you got to wait by six well you want to be looking well we we've actually done it we started at 13 and 14% it's too wet it's too wet too wet it actually feels wet I know I understand so then you wait to a day and now it's 11 and it gets six and then the other day it's okay so you're trying start now you still got a few GRE next thing you know you're down 8% well they said a couple years I I don't know you know the thing is like this nobody come here to Arizona even if I if I I doing I did a lot of I did a lot of research since the last year but I never wasn't Arizona but they told me the other they they told me that because this a course like like you said before on the plan one one hat is 14 one head to six this is you can't take it off you can't Harvest it and the six is so that is 100% ready and then when it get even how cold the vet from the night yeah do what do do especially if it come even a tiny bit rain and it's so dry which is which is definitely uh disconnected from the ground you can't temper the grain because it's adding moisture to the grain yes see tempering actually raises the humidity in the chamber where the grain sits and makes the moisture within the grain come up to a uniform 11 or 12% but that's adding moisture back adding moisture back from the from the humidity yeah that's a huge uh a huge uh a huge problem for the for for for the a hug a huge kosher problem yeah I know so you said this could happen that when it's 6% already it could get 11% bake from the from the humidity and no you've got to actually have higher percent humidity to get that forced in there but it could happen but you have to do it under a controlled system you wouldn't do it in the field it would not happen in the field field it would not happen in the field once it dries down to this in the field you aren't going to get it back up now you could if you got rain on it and everything but then it's going to absorb that water back up too much and then it's going to cause starch to break down into simple sugars other words Alpha amas is going to start which is going to break down your starches into simple sugars which is going to start make food available for that embryonic plant and it's going to start growing and start growing a little r could happen in the in in the in the harvesting season yeah it has it's good a little a little r we only get two inches of rain a year but we could get a sprink it's good at a sprink that's a weird Cloud could come through that's no more than a mile wide and put a few sprinkles down on it yeah ni yeah it can happen but if it's so dry then these few sprinkles could be a big problem and it's happen we had we've had some Fields the rabbi was out there and it came through and it destroyed them yeah but sometime but sometimes it's impossible because they said now the they used to take from you and the last year they they they went to somebody Tim I have his address Tim dun yes Tim dun yes yes he's done some of it yes South here and they they make like a contract that they lease or they buy the field I don't know how it works I don't know what he did what we did we did it as a price when we were doing it about five six years ago it was this is what we can do it for it's so much an acre you know to get it done and this is the yield we're going to take and it's kind of like it's like $700 an AC it's like yeah it's a total production and what you don't take we can buy for grain and that goes against the contract we've done stuff like that it got to the point right now where for a Durham production it's going to be about $1200 per acre per acre that's what the price of Durham was this year equated about that type of return to the grower return to the grower okay gross turn to the acre from 12 and if he got and if he got 8,000 lb he's going to get more depends how the grower was using but that number was pretty close for all the durhams okay so that's the market you got to go against regardless of bread Wheats regardless of whatever Wheats it's 12200 it's that Durham Market it used to be 6700 yeah there was a time when Durham was only about $200 a ton per ton okay this year it was 400 I'm talking for an acre yeah but this is a per ton and you'll put 3.5 to four tons per acre how much it comes out per acre 12200 yeah so four times this would be 1,600 per AC the last year they told me 6700 per acre yeah they told me like watermelon is $4,000 $4,000 per acre yeah probably that's more that this here going be 1,600 you said you might find something n you know some guys that went at 350 though this year you know I I I have a very interesting question if they they they told me but up here on a Mesa you might get it for 600 oh why what is the difference they're U they don't put sprinkler system with a drop- down nozzle it's a Sprinkle below the head the canopy of the crop so it it Waters the plant underneath the head but spinkler below the head sprinkler is right right on the on the on the ground or it's not touch yeah 4 in 6 in off the ground or something like that it's not touch the they call it like dripping yeah it's not really but it's it's just low it's drop nozzles they call it a drop nozzle since since when they use this a couple years ago cuz before they were set up they' sprinkle they'd come down and sprinkle over the canopy yes so you would have your pivot out there and the nozzle would come off like this and it would spray water like this and then the plant would be right here and what what what is the problem well there you put water on the head on the grain oh then it's too dry yeah uhhuh see you'll put you'll be still irrigating at this you'll irrigate it 40% one more time at least yes yes you probably irrigate one more time then but you got to be pulling water off because you're at maturation or whatever percent you're going to have you got to pull the water off but but you would say you say that when they make like not dripping when they make the sprinkle so low 6 in and what's doing with the Ved which is dry already and it falls down on the ground it doesn't Lodge usually that won't Lodge up there what means Lodge fall over it doesn't fall over it doesn't fall over not up there on the Mesa even if it comes to wind well it have to be an awfully big wind what it have to be a a hurricane wind yeah and the wind doesn't push it down it would then 100 mph wind might throw it down 100 m hour but but like like normal 30 m hour winds and 20 M hour winds aren't going to do it even even the dry even the dry well if it's dry they quit watering it if if it's dry they quit watering it now you may have an occasional plant break over but you're not going to have a whole field lay over flat no I'm talking again because you say before you could have one one part of the Wheats could be moisture and one part could be dry since when it could start to play this game since since how many weeks before the harvesting it start it's could it's could it's it's could reach the level that some that a part of the Wheats is dry already it's lower than 10% how many weeks before the harvesting I don't know depend on your field depend it could be like three weeks before the harvesting should begin some vs to become the dry level maybe not six but well you're going to have areas in a field even in theow in the river bottom that has some sand streaks that go through it they're going to mature two weeks before the rest of the field two weeks or three weeks and this and then you get up there that's not flat it's rolling 6% slope Rolling Hills you do have low spots and you have higher spots the low spots Stay Green the higher spots get mature and and in this three weeks they they don't put any water there sprinkles so they probably do sprinkles they have to do sprinkles if not if it's really green the fun parts that field are pretty green yet they'll put some water on then this this is the question again how it's possible you know in New York we run this problem because the whole field gets together it's but here because the the because the nature here it's it's it's like it's like you said and how it's possible to make sure especially especially if they if if they Le this field because usually when the RAB see a problem he don't take it but if they lease it and they have to pay it somebody told me you know Mr you know you know RAB go ahead and sell it off you know Isa yeah you know last night he's he he's leading the whole thing he told me that they leas it and they have to take it and I I I I asked him how it's possible if you come here because you don't have the rain but it comes out it's ended up that you have much huge major problem more than than in places where it's raining you know one place it might work for you too I don't know is said about Idaho is a place where it's not raining in the in the there's there's a place up there called um H it's almost as dry as here it's in Montana actually can't remember the name of the place now but it I spoke with somebody in t out here just for the vacation they have a h huge amounts of fields in in in Montana Montana can be dry too at certain times it's almost like you need to have four Productions Jersy South Dakota or Minnesota Montana and Idaho Idaho maybe all maybe one of those would not get any rain on some would not get any R any rain on this season and and how how about this problem what you say that a part could be mature and a part could be yeah you're going to have some of that too because most of that's rolling ground 6% slope 4% they would have the same problem as here yeah you just wouldn't harvest the low spots you'd take the high spots and you'd go around and Mark and harvest the mature spots and leave the rest and they'd go in there with their combine afterwards and harvest it all and put it in a grain bin but you mentioned before that this could be un on the same plan one p this means you cannot be what happens though when you get up north further when you have moisture in the air you does moisture doesn't disappear you mean mat in Idaho yeah there is this this problem is easier than here yeah it's more salt because your moisture is going to end up at 11 or 12% uhhuh but 10% grain is low in those areas but he he he that's wet grain and here it seems that this problem is not is not is not resolved 100% can't you can't resolve you can't be 100% you can't resolve it you're going to have low I we've tried it two years in a row and by the time we get done we had stuff that was at 6% 7% moisture I understand and when they when they Mill it it shattered it broke it didn't do right and that's what happens with grain when you don't temper it to that moisture it does not Mill correctly you don't make flour correctly you kind of shatter all the crystals the starch granules you shatter them it's like taking an egg and or uh something and it explodes and what you really want is those starch granules to be together when when uh when you mentioned break break the the the the vs it's it's it's I I have they talk about this with with the dust here in you you have a a big dust problem sometimes in the year is is very very high dust like thousands feet in the it's just from from July and further but uh also during during the winter season you have just little little dust you have all yesterday I was driving in in in in in Tucson even it summertime you have dust storms all over yeah but but now it's winter you don't have as many it was it not as many but I saw like I think it was like 20 mph wind yeah and I had see those big dust devils in the sky that go up to 1,000 ft too I I didn't saw that big but I saw regular those fly right like it could cover every car it could cover I I had the farmer there uh he told me that that he have it usually he told me that that and also by the way I buy oranges and grapefruit and they said that it's a I went by a store to say it's it's planted here in Arizona when I take out the orange it was it was Dusty really dusty and I just lick it with my I just lick it one little lick and then I chew it I I I it cracks between the teeth really and he told me that this this happens here all the time he told me it's not just from the big the big ones is a huge problem but washed they have to all be washed it's all be washed but the problem is in the v cannot wash it and I ask him what's going to be also I ask you what's going to be after after the the the combine works works with the wheat well what happens that you need to have a wheat that sits with the gloom and the lemon the Paleo that cover that kernel the straw the straw yes okay there's some of them that are completely covered yes but some get open by the end some of them right here they start to crack like half cracks little tiny cck the CLE sticks out the end the candle sticks out then that that what the farmer was holding me and then this means when when it comes to this stage then because the dust is so fine it goes in and the other thing is water goes in too then water and this means that that the dust sticks there yeah and and besides this it comes out that not only the not only how you call the Shell St how you call the lemon ailia lemon ailia lemon is the flat part M kernel on the top the Pia covers the back the back and what means straw what you call straw the straw this is the straw it's part of the that's chaff this becomes chaff and the straw is a stock the chaff is the closest part to the to the K and this Chef is by the end it's cracked and the Kel even sticks up which it means not only it's not secured from the dust but it goes in and it keeps to sit in there with the moist it sticks there which it's impossible to get rid of it and but he explained me yes clar was his name he explained me not only this he told me even if it just whatever it's under St from outside when the combine breaks it and he he blow it he cannot blow everything even pieces of the straw of of the chef he bring me weeds he show me it's full with pieces on the on the chef he told me if this stays there then positive that do stays there it's impossible to tell for the combin to take who you talking to Tom Tom Clark Tom two two people Tom cler and Gary them both t g g then I have I have I know I have it I have it here in business card know I would like to make picture from from you and me then I go back to theab they need prove that I was here then they want to decide exactly what to do this by bring this film um Clark is these two people the kind of have it on a paper before I came and make appointments with them oh Gary Dean okay yeah I know de yeah I know who they are both of them tell me they take from you the yeah they're they're good they're good people he have he told me 1,800,000 pound he have 300 acres but he have much much more yeah Tom Clark he actually raises barley for us too how much you have how many acres I don't even know I don't know how big he is I have a Salesman in Cass Grand that deals with both of those his name is Fred Frasier so you might be dealing with Fred over there whom Fred Frasier who works for me not yet maybe maybe you know he's a Salesman stuff and he works with both of those guys on our our stuff on our we can you write down his name on the phone number when I go back to Tucsan I should meet him well he's in Cass Grand where Cass Grand how far from tcan about an hour sun it's between he and Tuan mhm maybe I will see I will see to go to him I will call him and make an appointment 528 560 the same a as T yeah 520 but that's my guy over there that's this is your yes yeah Fred Frasier old crotchy man about 62 65 but he's still at work about the Dust is the problem because they told me that that the strongest part from the so because it's come up to the surface all the time and the do which you get airborne it's there is the strong the do which flies this the the salt is fine salt when the dust is flying it's dust the salty dust this is the problem because it dries then they call it real Salt mm yeah it is you got a crystal in you got salt you got a salt crystal from this dos which is flying in the a is a salt crystal what what it means well that's what I mean it's it's come out of solution it's not dissolved anymore or dissolve salt it's actually dried back down it's crystallized it's real Salt you mean it's real Salt how you call table salt also Crystal yeah that's a crystal then is the same salt like table salt well you know it's not the same sodium your table salt is sodium or sea salt yes okay sodium you can have potassium as a salt um sodium is a salt you have other salts too but most of it sodic I mean a dark the dark Fields I mean the dark ground like we have here it's called sodic soils black Alkali with salt and you have the light soils that are white which they call those white alkaline which are saline type soils okay so they're all salt it's all you know you you know what what it's make me that there some people asking me you all taste it you taste salt that's but how come what is the Taste from this salt when it's real crystal like like you call Salt taste it as a salt Sal it's just like a salt cuz I was confused till up up till today I was up till now the crystal that you have in the dust and let's say if you it's a lot smaller I understand it's very fine they explain it about you know sea salt crystallized is very large yes it it's just keeps attaching itself yes it makes a big Crystal crystals are a multitude of molecules attaching themselves to make crystals bigger and bigger and bigger and bigger and bigger yes but here in the soil you have the water it starts drying back you have that Crystal starting to form it forms as long as there's water there once the water disappears it stops then you start moving it tumbling around it breaks the wind picks it up it breaks it gets finer and finer and finer and finer and finer and finer it gets to be a fine dust but the C crystal salt it's a salt you can take a salt shaker and you can go like this across to with a knife it grinds up to a smaller Crystal like like french fry salt yeah french fry salt is the same thing as this it's like a real real F it's thin it's thinner as flour yeah touch it yeah so that's what that's what happens and I I also see the same thing when when when I buy a soul snow in the bag which is really big stones but I take just in my hand crystal salt but even there when I when I take a handful of this and I throw it to the snow yes it get a real dust also a very fine dust and when I taste it it's sharp is very then you say when you taste this dust which is going in the dust here the dust problem it's real Salt you tast it's not all salt there's a clay in there too but it'll taste salty it's Clay and salt and the salt is real this is the first time I hear it you taste it already well it's you know you got when you go into this you're but everybody know that it's a real Salt taste I think so but but you know for sure well that's interesting but see salt is salt salt is salt sodium is sodium sodium is sodium then you say table salt yeah table salt sodium by the way sodium is the hardest part the sharps the sharp part from the salt have sodium and you have and what is the other kind well you have uh potassium is a salt too potassium yeah sodium is is is the strongest part of the salt Y and it's um well you add things to Salt you add IOD Sal to to to correct things and you can add but you think I think 200 years ago they didn't they didn't add I sea salt doesn't have it SE salt doesn't have it no then this sodium is like it's the same strong like sea salt it comes from the same Source I'm guessing do they call sea salt I guess they call sea SE salt sodium I I don't know I use sea salt for cooking but I guess I I make the Assumption it's still sodium it's culture officers they told me that sodium everything is sodium sodium is the strongest part yeah see potassium dissolves more and it's not necessarily travels as well and actually it's a micronutrient for the plant potassium it's needed to potassium is not so sharp it's not so strong like sod it's a very mild very sodium is the sharpest from Every Soul strongest flavor yeah I guess there's a couple other things like Alkali salts and stuff like that I don't know if that's yes I read I read about it I don't know if it's s sodium that might be something else when I have this these articles in front of me I and and I and and I spoke to the officials I asked them everybody told me that sodium because the rabis asking me maybe sodium is just sodium I tell the him it's it's why I say just sodium because you see on every on every every snake package you have sodium I told them that's the reason because it's so strong and they don't want you you should is the preservative it's that's why they put it there because they they they want to be careful you shouldn't you should know about about your D they don't mention alkaline and and and potassium because that wouldn't hurt you that's right but sodium going to hurt you I thought well and they use such large amounts of sodium in all the canned goods and the shoot supermarkets and all the pack because that does preserve it keepsi it keeps this because it's strong it's strong and it and that's what I explain them in the beginning they was laughing because no nobody else beside me beside me pick up the phone and talk to the to the offices like I did but I told them you don't know you're mistaken and because if if I hear it from you you are a farmer you are very very very very deep in this field this is this this is this is the most important information for me the most trustable information yeah so we do have high sodium here it happens I mean that's just the environment the nature he have it in the nature but because I I explain them like this as long you have it in the nature it's in the water it's in the soil it's not accumulate which is not how you call it it's not separated but once it's separate because it it came from the water and the heat separates it then you have already by The Roots Real Salt and when it goes in from Real Salt it's not like you have in New York and in other places which is not accumulate real solve by The Roots right this is the only difference from from Human other places but still they want to go around and around to see how they come up with a 100% conclusion because they want to come here they want to come here for sure want to come here because there's no rain but they but they also want to be secure because it's like like like like like we mentioned before it could be ended up that it's much more problems if you to be successful here you need to bring your Wheats that you like out here in tes them you need to bring the varieties or the types of Wheats that work well for you back there hopefully they aren't all winter Wheats that they're more they did it already the other did it already and none of them came back the same no this like a m was so hard to chew it I think the heart don't have to do with the dur because the heat the reason why that they explain me the other Farmers why they PL dur because dur needs a lot of heat and that's what you have here but the other thing you might want to look at you tried you've had you've been basically trying Soft Red Wheats right I don't know exactly what kind I'm not familiar but I I just chew it and I I try it it was really hard really hard I want to look at a bunch of soft white Wheats they did everything I I to I I took the beeds from them I I never planted I took the beeds from them and I chew it I chew it I chew it a while it's got so small chewing it and it's never gets stick stick together that's that's the flow the flow yes the what they make it never sticks together it never sticks to that's why I see by the flow it's pour when they pour it in the other in the other pale it falls like a very dry scent but they have some CST you need to talk to somebody about the starch crystal that's been shattered you need to figure out another way to Mill that wheat they they know they know already how to do it they make mat I just wonder what's the difference why why but now I know because heat it's so dry Dr and Al also could be somebody told me that it's salt because salt when it's sharp you know when I don't think that's the reason for holding it I don't think there's enough salt in there to cause that problem because you also take off the seed coat you take that seat coat off right or are using all of it what the seat coat the kernel the brand on the outside no no no they don't take it off that's all in there yes it's all in there we grind it together we not strip It Off like like they make for for ey bread for white no no no we M we Mill everything together the whole kenel and then we sip it but after sipping it's not it's not a very fine we have we have the number how how much to sip but after sip you can see right and much of the of the shell from the weeds it's there much of the shell which it means all the do which came in which it was sticking to the kenel and plus was on outside on the che on the CHF which uh which the combine cannot guarantee to take it out they're not designed for this especially this weed because they don't watch the veds I think they bought a cleaning machine too small cleaning machine to get the chaff out the combine no the Henry Henry CL the the not not the farmers the rabbi n to clean the Beats to get the chaff out I think they bought one of those the CHF yeah but after this after this they could be guarantee the whole dust going to be out no it's impossible everybody told me so you can't never get a some of that dust going to tie up to the kernel it's going to tie up to the Kel first from because it's get wet and it sticks there and even the dry dust you can be sure such a fine dust you should get rid of it and not only this because you still have much pieces from the chef this shows that even pieces which is much bigger than a regular salt stays there because this is this is the machines Are Not Angels it's it's impossible that's the problem but uh you know they have to calculate they have to figure all this and then they going to decide uh how how to work it out sometimes it could be they have they have a system from 708 what they do in New York they know the time went to harvest it even if it's rain two days before it's get dry off they know this is good I wonder I wonder if um I wonder if like I me it' be expensive but getting out of this such because the Arizona heat is so harsh I mean Saudi Arabia Egypt is hot Africa is hot but not so dry but not so dry and not so hot like this it's more like New Mexico what kind heat is New Mexico is about 105 degree temperatures here we're at 100 18 and 120 degree temperatures and how is Saudi Arabia is is 105 and New Mexico which is 500 miles to the east of here where they raise wheat also and they don't it's 105 you said yeah it's 105 but you can get up on the high plains of New Mexico don't have any rains showing up from July or from uh May and June there either okay they don't have any rain is showing up that's when their Harvest is in May and June and their temperatures are more like 95 to 100° but they're about 4,000 FT elevation but they're not really Mountains they're just high high desert okay it's a high desert area but that area may be a better place that would actually and most of that's well water there is there is rivers over there and how deep is their BS I don't know that's is like thousand ft there is it also deep uh I don't know how far they're they're under the Ogawa aquifer which is a very large it's the aquifer of water that starts in uh South Dakota and comes all the way down to South Texas it's a big water supply and they pump they explain me that because it's so deep this means it's the water has got RIT of the salt the salt goes away it's it's not goes there but that might be an area I guess what I'm trying to get back when you get back into Israel they're are dry spots too but they aren't and they're hot but they aren't so and they explain me what you saying now for Saudi Arabia they told me this what you say here it's hot and dry hot combined B together it's very hot and so dry this is the only place in the world but it's so yeah it's interesting Egypt it's hot but it's not 125 degrees hot it's like 100° hot or 95 degrees hot it's hot but it's not so hot like and here is at 125 I've seen 127 12 7 de and in Egypt is it only 100 yeah and how is what makes so they say they say of the of the places in the United States it's kind of close to the Middle East area is New Mexico New Mexico State University sits in Los cruus New Mexico of any of the environments in the United States that environment is more like over there matter of fact New Mexico State University has large has buildings over there in the middle East with the university in that just for research I mean they're just like sisters I mean they they have sister University type stuff yeah so I've I've talked to people about this that that that's maybe an area for you to actually do production in and they have drip irrigation so you don't even sprinkle it it's all W watered underneath the ground underneath the ground under a tube not even six 6 in under a tube tube buried 10 in below the soil surface or a foot below the soil surface and it Waters from the ground up 10 in below the surface of the soil but why not making here this kind this type irrigation because that's a limited water source over there uhhuh and and maybe also because he is more hot that's why yeah but there is some drip here but most of it's on top most of it's on top now again what you're saying is that even in Egypt and Saudi Arabia is cooler than here because there is like 105 and is 125 and 127 and the dry it's heat is more dry what makes it more dry what is the reason there just no water you know where we're sit when the sun comes over when the when the sun comes to the South the rays are so Direct on us the water supply is yeah we'll get some moist rains or or storms coming out out of Mexico but that's in September August and September otherwise in July when you start talking April May June and July all of our winds come out of the North and there's no moisture there wow it's all desert and how much name they how he is all desert and how much name they have in Saudi Arabia and in Egypt oh not very much here you have like 2 in how much you have there I don't know but it's not very much like five like six they got the the the Nile that's the Nile is the big thing there for Egypt and all that and the Nile brings a lot of moisture now s Arabia doesn't have any rain there's a lot of they're pumping yeah they're dry and they're pumping all their water over it's recharged out of turkey then how come Saudi Arabia have more moisture than he if they have nothing well they don't necessarily have so much moisture for se but they don't have the heat I mean it's hot but it's not that hot then combining is your figure is that here is the the hotest and I look I look more towards Israel which is more of a a mild climate it's got DES in Israel they have more than 20 in St yeah but they'll have rains you know but there's some dry areas really dry areas too I I I told for the rabbis if they find that they ask what's doing in Israel I told them if they find in Israel the same type irrigation like here because they have no rain it's going to be the same problem I think maybe maybe but like you said they have like you said because all the factors came out that he is the driest he is the saltiest place in the world yeah that's why I'm saying one really needs to look go to New Mexico State University and talk to a there's a guy over there that you you can talk to the New Mexico crop Improvement Association his name is can't remember his name Terry you have a number from then I think I do but you might want to talk to him and talk because there's some Growers there they have some small acres and it's drip irrigation um you're probably going have to buy the crop just like you have uh you're going to want to get out early in June that's when you want to get out if you can you can have Los cruus New Mexico or you can go on up towards Clovis and portalis areas there too there's just they harvest only in June the wheat usually comes off in Jun June over there here were June July and a June July and then they planted January January that's good yeah in January I would like to have their their address their number something I remember what his name is uh it's in New Mexico is it Las crusis New Mexico it's right on Interstate 10 let's see here it's Tracy that's his name Tracy Tracy I didn't put her into that name you know in personal you make business I've done some work with him yeah you you make oh you you sell him also seats I don't necessarily sound he does some uh field inspection work for me uhhuh here is his it's uh Tracy t a it's TR r a i think it's y y yes tril oril hang a it's c a r r i l l c a r r i dou r i l i and a dou l c i c a r i and a double l y okay and his phone number is 646 4125 that's his office 4125 fine I will I will tell them that you introduce me to him and there was somebody that called out yes that's good I should tell uh there was a guy that called out of new me out of New York uh probably in December it was a rabbi they called I don't think it was you somebody called me and I tried to find some Growers over there at that time no I was not yeah but they were and I said you know you need to try New Mexico and he said well let me talk to some I tried I tried to get some guys that were interested in it when I called I spoke to Hank to Hank what's it was the last year I I I wondered because he gave me all the information and then I asked him uh but but then then I couldn't contact him anymore he told me that that the other group they take they take uh we because then they still make business with you and they don't want he should talk to somebody else you know somebody we we haven't done anything like this and I don't know that I've gotten kind of kind of pretty busy on some other projects yes yes but I turned it over to Hank if he wanted to do he could do it on his own what to do the production tank AA to raise wheat if somebody wanted to raise wheat for him I just if he want to want to raise weed for he can do it on his own but I wasn't going to get involved cuz I wasn't I was too busy to to over it he and then then I think he ended up moving it off to some guys on the Mesa he got busy on some projects and so I don't have i' lost this guy and I lost that guy I doing this now myself I got trees I'm working with I'm olives and almonds and Greenhouse is he older than you is he what he he's older than you he is actually a little younger younger what you say his uncle he's the nephew of the of the owner of the owner I see Barkley seed yeah he's the nephew of the owner his his mom is Robbie Barkley's sister of the corporation and you are and you are a partner I'm not really I just work for him I'm you work for Hank I I actually work for Robbie for his uncle yeah uh I see y yeah Robbie owns all this cuz you explain me you explain me much better than him oh you explain me so good well and uh but there's a couple you know Tim Dunn has done it in the past he's got his own facility Grain Company and stuff he has his own land his own land his own comines his own he's got all that that he Tim Tim dun Yeah Tim dun yeah he's 10 10 who let me see I think you're going to see him yes yes I going I'm going to see him yes yes I have his name I just him don't have his own combine because they told me yesterday the they that that they have a combined company they come to they own he owns those he has his own trucks he got his own farming operation he's got his own Timon makes for them the harvesting he's the company I see yeah he is it all that's what he told yeah I'm sure they're all separate companies within his Corporation Han told me the last year when I asked him to explain exactly he told me that that that annual he have to to Tre the field with chemicals something he does he sprays them for weeds and stuff like that once a year they have to do for for the Sal asked him then he asked him what what what what he may put a he may put a salt yeah he told me he have to do once a year annually you have to do something for the to get rid of this besides the water I asked him what what what is the thing you're doing he told me that he answered me everybody do his everybody have his own tricks he put a nitrol which ties a and then they flush it out Somebody explain me by the by the full Moon by whatever it's tricks not nobody knows this the farmers they the farmers they sit here it was born here they doing this all the years they know they find out what to do to get which which which it which it means the sun is is wonderful for the plants but they create Souls that's why you got to work for this yeah this is a brutal area I mean it's if you could find a crop that would grow well from June through September they just love lots of heat and all you had was heat you know with just a little water you would have a gold mine here because there's not very many things that grow very well here during that period there just nothing it's too hot it's too hot yeah like you said it's the hottest place on the world yeah the hottest and one other place is Death Valley and that's in in uh the Grand Canyon Death Valley I think Canyon yeah Death Valley there's less rain there and it gets hotter but that's it's the only place and they PL something there nothing because it's it's too hot already even they have the sun of ho a it's there a lot yeah that's why they call it Death Valley because nothing lives there death what is happen if they if they if they plant it it's not it's no water yeah just all it's not growing got to be a cactus of some sort Cactus is is is growing growing there from on its own this is Cactus and also dates dates three no no no date trees no date only Cactus how how come the cactus is is is well gr you know just CU it keeps just a little moisture it's it drinks the mo protected it doesn't evaporate very much so what moisture it pulls out of the air pulls out Gall it just stores it uses it really really slow it doesn't grow they won't grow very fast yes cuz they just don't have and how many how many years this stays on the on the on somebody told me 70 years yeah yeah yes and yes it's a soft thing I think if you go with if you push it strong you could break it yeah you think so but you know like the like the SW cactuses the tall cactuses that are only found in Arizona yes yeah that have the arms yes I saw that a l those many of those things are hundreds of years old because if they say it takes to make one arm to make a plant come up to make one arm is over 50 years just to get that and then each arm after that takes about another 50 to get that I saw three or four I saw oh yeah so those are a couple hundred years old or better and it looks fresh yeah but you can see when the wet season when there's wet seasons and dry seasons cuz when you start looking up the the they'll constrict like this and then they'll come back out like this yes yes I they go then they'll go like this again every time they constrict it's a dry dry year you you see on the marks on the you could see from on the weather from the years and I I saw holes that they told me that the birs make the host to drink water a cactus Ren to drink the water cactus R goes in there and digs away to drink water out of it and stuff and they also make a nest in there and it's does it go up go down they call it the cactus shoe the ren goes in there and digs out and makes a nest and then the plant seals that off to protect itself doesn't lose its water and it makes a perfect solid little incased home there for the even even with this Hol with this with with this with this with this caves it's not it's it's not break down it's not fall down no because inside there it's a bunch of rebar yes it's full it's full like like insulation yeah rebar fiber that holds it up and then in between this fiber there's little Corky areas that hold yes yes but it's it's it's it's like a soft kind of well it is soft it's pliable it can move yeah but if you push it you cannot break it you see no it's pretty deep roots are pretty far down and if if somebody hit it with the with a car you over but they're protected too you can't destroy it it's a I mean I mean accidentally yeah accidentally you can't go out and harvest them you can't go out and hit one you can't go out and take dig one up it's because because the government government yes but I mean everybody stealing them out of the deserts oh taking them you're not allowed to take it from the desert because it makes nice the desert they want to keep the state proper State now if you own your desert land out there you can take I understand I understand that's interesting thank you so much I would like to make now some pictures to see but but by the sign from your company okay that's fine together from both of us that's how I get I get to show proof for the rabbis see is out there she thank you e e for