Ep. 4 - Turkey Tips & Going Organic

In this episode Tyler and Anna discuss topics ranging from tips for cooking Turkey for the holidays; how to become a certified organic farmer;  improving grazing practices on your farm; and what's new with Stone County Youth Leadership.  

Transcript

Welcome back to Stone County Extension, Saves the World. I'm Tyler Kasten.

I'm Anna Harlan.

And it's the weekend after Halloween. Did you go trick-or-treating?

I didn't go trick-or-treating, but we had trunk-or-treat and I dressed up as an ear of corn.

Ear of corn.

And I had, I took a bag of corn and just dumped it in the back of my vehicle, which a lot of people were like, oh, that's gonna be fun to clean up. And so I put candy in it and the kids had a dig in it and they loved it. So nothing.

That's a good idea.

Nothing a big vacuum can't handle.

Have you cleaned it out yet?

I did. It actually went a few days before I did. But yeah, I got it cleaned out finally.

We went to the trunk or treat here on the court square. There was a lot of people.

We went We went to the high school and then we went to Timbo. The volunteer fire department had a big one. I drove by the square and I could not believe, which last year we had our 4-H event and there's probably, felt like 1000.

Yeah, and I think there was more. Yeah.

That's awesome.

Like it was a lot of people.

Our squares made really nicely for that type of event to take place.

It was neat. Kids got a little bit of candy. Had, of course, Do they pay the parent tax? The parent candy tax. You know what? They don't have a lot of anymore? Gobstoppers. You remember those?

I'm more of a chocolate person and I was a little disappointed because Whitney only got hard candy. But those Nerds Gummy Clusters, they took a hit. But I don't remember. I never really liked Gobstoppers.

You know, you.

You remember people used to have popcorn balls, homemade popcorn balls? Do you ever get any of those?

I remember maybe one time I got a popcorn ball. So the last time that I remember going trick-or-treating, I was a senior in high school or maybe a junior. I still have my Red S10 and it's a single cab standard five-speed. And I remember because it was me, Brandon, A-Ho, and Justin.

That's a crew. How old would Justin have been if you were a senior?

What, 24, 25? Well, that comes.

I was born in 82.

Yeah. And I was born 87. Don't make me do math.

Mid 20s.

Yeah, mid 20s. So, it's me, Brandon, Justin, Aho, and we all pile into my little red S-10. And we're going around Marshall is where I went to high school. And I think Brandon was sitting in the middle and he'd shift. And I'd.

Yeah, that was a little vehicle that four people had.

Yeah, and so, and it was just kind of a last minute deal. It's like, A-Ho, his name, his nickname.

His name's Aaron Horton.

And he was, he's a year younger than me. And so it's like, hey, let's go. trick or treating. And we kind of threw together a costume. And I think I called Brandon is on a weekend. So he had been coming in from college. And so we're like, let's just go around Marshall. And Brandon, he dressed as like a deer hunter. And Justin, he had like a actual costume.

Did he have his scary, one of his scary costumes? Yeah, he had some scary ones.

And then So I dress, my sister had like a little red riding hood cape and I tied that on me and then put some pantyhose over my head and all four of us went trick or treating and we'd go up to the houses, pull up there and all pile out and knock on the door. And finally we'd like go up to this one house and knock and Did you change your voices to sound like children? I think we tried to, but then Justin was like, trick or treat. He's wearing a mask and she's like, how old are you? And he like lifts his hood and he's like, 25.

He had to shave in like 6th grade.

And she's like, get out of here, you *********.

I mean, really, though, y'all weren't doing anything bad.

We could have been out throwing dough or something, but we were trick or treating.

People that do that. I don't remember the last time I went trick or treating, but we had talked the other day about one poor little trick or treater got scarred for life trick or treating. My mom, South Bayou Drive used to be a really hot spot for trick or treaters to go down that road. And We had this turkey. We had a few turkeys. So I think it was Andy found them. And he found a wild hen's nest that had gotten, the mom got killed or something doing hay. And they brought the eggs to us because it had chicken hens. So we raised them. And there were several hens and they would go up to Town and Country and poop on people's vehicles and stuff. Yeah. But we had one gobbler and he was so mean. I could not go outside unless I had a baseball bat. That's how bad he was.

We had a rooster like that.

Yeah. Well, imagine a turkey. And he was so big that his, or in my memory, his beard was dragging the ground and he hated 3 wheelers, 4 wheelers and white trucks. So he'd go up to the road and attack a vehicle driving by. So that's how mean he was. He wouldn't let me off the trampoline one time. Anyway, all this to build a case for how evil this thing was. And so this trick-or-treater parked in between my neighbor and my mom and dad's and it's like he was going to hit both. And him and the turkey showed up and he wasn't about it. And him and the trick-or-treater were the same hot. And that kid, like we hear screaming. So he went outside on the porch and he was taking his bag and he's swinging and that turkey just kind of go. And then he just come right back in at him. And I thought, gosh, his spurs were huge. I was, we were hoping he wouldn't. And that kid just screaming. Did he get away? He got away and then, but he didn't come trick or treat at our house.

No, I wouldn't. I'd be like, don't go there.

He got in the van. So I wonder who this, if you're out there, you know, let us know your side of the story. But we were laughing. I mean, what do you do?

I don't know, G them.

No, so all of the turkeys ended up going back wild unless someone caught him in Town and Country. But the hens came, he would kind of go away, come back, go away, and I didn't see him again. And then the next year, a hen came back and brought all her chicks. Because I would always call my chickens to feed them. And so I called for her and she came up running, but then it's like she realized I can't come hang out here anymore and left. So anyway, interesting time with our turkeys, wild turkeys.

Thanksgiving's coming up. You're going to be eating any turkey.

So my favorite way to eat turkey at Thanksgiving is deep fried.

Deep fried turkey. Is that healthy? Is that a healthy option?

Probably not. I mean, no, probably not. Take the skin off, I guess. That's the best part. I've had smoked turkey before and that's good. That's good.

I bet smoked turkey would be good.

Yeah, Jerry Wilson was always good at smoking turkey. So I was thinking about now with the benefits and government shutdown and everything, turkey really is a pretty cheap, relatively cheap source of protein. So I just did a quick little check of the prices. I looked at our two grocery stores and one of them had turkey is 97 cents per pound, like raw whole turkey. And a whole chicken is at least 132 per pound from what I could find of the prices. So you do not have to just eat turkey in November if you're feeding your family. You could spatchcock a turkey, which is like you're cutting out the backbone and then you're going to flatten it out. And it cooks way faster. I wrote down it's about 6 minutes per pound. So it wouldn't take long to bake it at that. And then whenever I've done that before, I'll take the backbone and then I usually cut off the wing tips because they may get overdone and I'll throw them in with some leftover onion tops. maybe some carrots, mushrooms and make stock out of that. Yeah. So you could even, so even if you didn't want to just eat it like a piece, like a leg or whatever, you could shred it up and use it in jamalaya, enchiladas, chicken salad. So it's just another option, you know, for you at your house. So don't just, turkey's not just once a year if you don't want it to be.

Yeah.

So.

I like turkey pretty good.

I like it when it's not overcooked.

Yeah, it's not real dry.

Yeah, that's pretty key. And I've never baked one, just a whole one, like all together.

I've broke it down. Do you know about how long defrosting a frozen turkey?

Yeah, so you better plan ahead on that or you might be in a little bit of trouble. But so for 4 to 12 pounds, it takes one to three days in the refrigerator. And that's going to be your safest way to defrost. out. So you really got to plan ahead. So if you have a 12 to 16 pound turkey, that's three to four days. 16 to 20 pound turkey is a pretty good sized turkey. It's 4 to 5. And then you get above the 20, it's going to be 5 to 6 days. And then you need to use it within one to two days after you've thawed it in the refrigerator. So you've got to plan ahead for that, but if you get to the day and it's not fully thawed, so you're kind of panicking, you can thaw it under running cold water. So. If you have a 4 to 12 pound turkey, you can thaw that out in two to six hours. So if it's partially thawed, but you want to make sure that it's submerged with that cold water continually running to make sure that you're not getting too high in tips. And so you can defrost it. Fridge is the best. And then if you were kind of worried about part of it not being fully, then you can run it under cold water. There's microwave too, but I'm sure you're going to kind of run into some other things with it. I don't think I can fit one in my microwave.

Probably not in there.

Not a very big turkey anyway. We'll be pushing him in there.

Just pack him in.

Yeah, you know, microwave might make it a little rubbery too, so.

Yeah, we're first of November or a weekend to November. Yeah, it's going by quick.

It is.

Well, it's been a pretty busy week this week. We had several trainings and the share session. I call that a training, but that was fun.

It was a Petit Jean State Park and I've not been past right there at the museum where they have the car show as. Beautiful up there.

The first time I've been there was just a few months ago and then my second time. But yeah, I was driving through there and just looking at the trees and leaves on both sides of the road. I was like, this is cool.

Yeah, definitely. I'm going to go back to Petty Jean State Park and go camping. And we've kind of started some of my family trying to hit the different state parks throughout the state of Arkansas. And we've got some very nice ones. And so it's great to be there in that nice setting. And It's always good to hear what other agents are up to.

What they got going on and kind of talk through some scenarios and stuff. I enjoy doing that type of stuff.

Yeah, it's good to get a perspective from another agent about how they'll handle that program and the different types of counties. They're all, every county's different. And then sometimes you pick up on, or you pick up on little tools that you're like, oh man, that'll really make a difference. Yeah. And then it's good to hear from seasoned agents and then even new agents will have some fresh ideas and it's always good.

Yeah, I like doing that and I like hanging out with everybody.

Oh yeah, I like to see everybody. It's good. It's good to get to know each other and share just some commonalities and learn new things. Yeah.

And I went to organic training.

Where was that at?

It was at Searcy. Have a few people around here, Stone County, interested in it. And I just kind of know what I've studied off the USDA website, but they had an actual training as organics 101.

What topics did they?

You know, what, how do you get certified? And it's easier than what I thought. So how, say you wanted a ground to be organic and they have different certifications and you have, it's what it is, it's a USDA label and you have to follow their protocols and be certified and be inspected to get that USDA organic label. But it's a lot of work, but it's a little easier than what I thought. And so let's say you have some ground, it has to be 3 years without any restricted type things being on that. And what they're trying to do with organic is be sustainable and do natural type inputs and lower inputs rather than using a bunch of commercial fertilizer as like your source of nitrogen. You want to build up like a nutrient reservoir using, manures or natural occurring chemicals or you can even get like mined certain. There's like a list of restrict deals. I don't know them all, but to be certified, so you'd have to get in contacts with a certifier. There's none in Arkansas, but the Oklahoma Department of Agriculture, they have a certifier and they actually had a guy come in and he kind of talked about it. And there is a cost to it. And I asked him, how much might it cost? And it depends on.

The size of your operation.

Well, it depends on the size of your operation probably and how much they've got to come out. You have to pay their travel expenses. And then there's several different companies and they may charge a different price. So one guy, he had paid them a flat rate to be certified. And then on another part of his farm, he is paying like a percentage of his crops to the certifier. But that was like a row crop. He was doing organic soybeans. But The guy, he said from Oklahoma that somewhere around probably the certification process be less than $1,000. He said like $600, $800 plus travel expenses. And so you have that certifier come in. Your ground has to be without any of those inputs for three years, but then they'll come up with a plan. So if you're, say, doing you're wanting to raise organic livestock. Well, first you've got to certify the ground that you're raising them on. The pasture, it has to be certified first. And then organic livestock, it's just, they have to consume everything organic. And so if your ground is certified, your pasture to be organic, then they're consuming and say you're doing a grass-fed beef, then they can be certified organic. But what's strange is like the whole like it's got to be organic all the way through. So they have to eat, like we went and toured a guy's place and that's what he does is grass-fed organic. But so he got his pasture and certified and then the hay that he cuts is certified and that's what they're eating. They're all grass-fed. And then say when he wants to go to processing, he can't label them as USDA organic. because the processor's not organically labeled. And so that's kind of weird. But then there's also certifications for, say, you have grown a garden and wanting to do organic vegetables, like the ground you're growing on, it has to be 3 years without any restricted inputs. and we went and toured a little organic farm over there and they were growing on about an acre doing a bunch of high tunnels and crop rotation and that was really interesting. Like so how they'd work is they'd have a ground and they'd laid some plastic down. It's like that white and black plastic, white on one side, black on the other. And over the winter they'd lay down like the black side up so it collect heat and kill like any of the weeds underneath there. And then they'd plant in it and then flip it over to the white side as like to help germinate. And then they had some high tunnels and then they were just doing like on crop rotation. And so they sold, like they sold to a lot of restaurants within Arkansas.

So if you were above ground, you weren't in the soil, could you start before that three-year period?

Like if you're, how you would go about it is you'd want to get in contact with the certifier. So say you're going in a raised bed to grow organic. If that was organically labeled, you're following the organic practices. And I'm not saying to you say that you're organic, you have to be certified. There is like a certain amount. If you're under that, you can say that you're, you know, claiming organic, you can't use the organic seal, but I believe it's under $5,000 if you're staying under gross sales of that and you're doing the organic practices, like not, you know, not using any restricted like commercial fertilizers or pesticides. You can say, like if you're selling at a farmer's market, you say.

So you couldn't use the seal, but then over the 5,000, you would have to be certified.

Yeah, if you start selling over the $5,000, then you need to get certified if you're wanting to claim that organic.

So it'd be good to contact a certifier at the beginning, even if it may be a few years out for you.

And there is some funding and we have educational resources for transitioning to organics.

NRCS has, I think it's through the EQIP, they have like a transitional to organic where you can get a little bit of cost share to work towards it. Again, it's for three years, you have to, can't have any of the unrestricted and you have to be doing the organic practices on it. And if you're doing it for three years, you know, you contact a certifier and they said it's really like a lot quicker. Like they'll look it over and it's a lot of record keeping. is what is required. And so you have to have a farm plan. Again, the certifier is going to kind of work with you to get you set up. So if you are interested in growing organic, reach out to a certifier or hit us up.

Well, even if you didn't want to be certified, there's resources for you.

Yeah.

Through extension.

And saying that, like even like the goal of organic, it kind of has this it's they're wanting to be sustainable. And I think that's something in agriculture we need to think about is lowering our inputs and doing certain best management practices that lowers our overall. And so we toured that a guy's farm that he does. He's organically certified for livestock. And so what he was doing is like he would he was doing a type of managed grazing, but it was mobbed style grazing. He followed this one guy's kind of grazing academy, but he had like 250 cows and calves, and he'd rotate them around paddocks. He said he had like over 30 paddocks that he had made. And I think.

So they're on the piece of ground for just a short amount of time.

Yeah, they're on that piece of ground for a short amount of time. And so he'd mob graze them where you have a max load. And so what he's doing is he's forcing them to graze, whereas cattle, they'll go out and they'll pick what they like, pick what they like and they'll graze it. And then they'll walk over here and graze. that. And when that other stuff starts to regrow, they'll grow back and graze that. And what we see a lot is people are overstocked on their pastures. That's something farmers around here need to consider if they're wanting to increase the amount of grass they're able to grow. Are you at your carrying capacity or are you over that carrying capacity? And that's the amount of animals that a piece of ground can hold.

So you could probably get more out of your property with rotational grazing.

With some form of managed grazing. And there's several different styles. And we had a forage specialist, he used to say, you know, do you have, do you just allow cattle to graze everything? And he said, if you want to start rotational grazing, just shut your gate. And so what we're trying to do with that and what this guy did is he had, mob graze and they, there ain't, they're not able, there's so many of them out there, they're competing for grass that they're gonna eat everything. He said, I've seen them eat thistles, you know, but he did.

That's interesting.

But what was cool about it was there wasn't a lot of broadleaf pressure out there because it's, he's grazing it and then moving them off there, getting, allowing it to get, they graze it down so low, then he moves them off to another paddock and allows that one to rest.

And so that alone could help you use less inputs.

That alone could help you lose less inputs. You're spreading your manure around as cattle go throughout a field. If they've, you know, pooped and peed on something, they're not going to come back and eat on it. They know I'm just I took a dump over there and so I'm not going to go eat over there. But if I don't want.

To eat in the bathroom.

Yeah. So there's a lot of waste. And so what we're doing with controlled grazing is just increasing the efficiency of that field. If say you're doing something like a continuous grazing where they're allowed to just eat whatever they want and they'll select.

They're gonna get picky.

Yeah, they get picky to select their favorite things and the stuff they don't like to eat that maybe they normally would. Like say you have some fescue out there and then you have say some other type of grass. That fescue's real, if you ever felt the edge of it, it's like a sawtooth. And so it's not as palatable. They'll eat it, but if they've got something else that they prefer, they're going to eat it first, and then maybe there's a patch of it over there. They go over there and eat it, and then that fescue gets too mature, and then they really don't like it. And so If you're doing some sort of managed grazing, you can increase your efficiency from, say, a continuous grazing is probably like they're utilizing 25%. Well, if we switch to some form of controlled grazing, we can increase their utilization maybe by 30 to 40%.

That's quite a bit.

Yeah, just using more of the pasture that you've actually got.

Yeah, you already have it. You're not.

And so doing practices like that actually do make sense. And I think a lot of farmers should think about that. Like fertilizer is real expensive. Well, if we can get our fields right and we're doing more grazing, less hay cutting, because hay takes a lot of nutrients out of the ground. You think about it. We're going out there, we put out fertilizer, the grass grows, we harvest it for hay, and then we take it all that away. Whereas in pasture, cattle are, we fertilize it, cattle are going through there, grazing it, and they're using a little bit, but essentially they're recycling a lot of the nutrients, not 100%, but more than if you were totally removing it out. And then, so if we're able to increase our grazing, we can lower the amount of hay we have to feed. Dr. John Jennings had developed this thing called 300 days of grazing, where you're using here in Arkansas, part of Stone County, we've got a pretty good growing season. We've got the ability to grow cool season grasses. And then May, June, July, August, we can grow warm season like Bermuda grass as a perennial. and then say in the spring or in the fall like fescues coming on or we could plant something like a rye grass or a cool season annual like a winter wheat or a oat and it these past few years it would have been hard because we have we've been having a fall drought but if you plan for that so I know that I I'm kind of in a drought, but I've got this field over here. I could either graze them or I could feed hay right now to allow this pasture to rest and kind of regrow. Then I could say come back and graze them maybe a little bit later instead of having to feed hay. Does that make sense? Yeah.

With cattle, you're really in the grass management business.

Yeah, that is it. You're wanting to manage your forages a little bit better. then you want to be a grass farmer rather than a cattle farmer. We want to have those animal husbandry abilities to where we know how to move livestock, work around them, cattle. We know they're a prey animal, they're a herd animal, knowing their flight or.

Fight or flight zones.

Yeah. Knowing their fight or flight zones, where that balance is and how you can approach and put pressure and then relieve to move them around and do that safely, that's important. But if you don't have good forages or a good forage program where you're able to grow grass, you're not going to be successful.

And it's hard driving by places and seeing malnourished cattle and tough times.

And cattle prices are pretty decent right now. And so we could cull, get rid of some of them that aren't doing what we need them to do. Yeah. Send them to the sale barn and get our stocking rate at a more manageable thing, allow more grass to grow. It'll make it a little bit easier on you and you'll get kind of an increase in your cattle's condition. And that makes them able to perform a little bit better. To kind of wrap up our little talk about, grazing, how we're being a grass farmer, we're here into November. It was a little droughty back, you know, July, August, September. I don't think it rained till September 23rd.

It went from the beginning of August.

Beginning of August to like September 23rd.

For a good rain.

For a good rain here in Stone County. But that's a lot of times when we would want to be planting, say, a cool season grass for, say, fall grazing. If you'd have took the chance and, say, went out and seeded early February, you'd probably got good germination. But we're into November now. And you might be like, well, I still want to put something out to have some early spring grazing. You're probably not going to get any benefit from it.

Over the winter.

Yeah, as like a fall grazing. But we can still do some sort of cool season annual rye grass. I wouldn't do oats.

This late?

They won't over winter. They're more of a fall, like you could plant them early in the fall and they'll grow up and we could graze them before it gets real cold. something like winter wheat, I think there would still be time for, but winter wheat has to go through that vernalization. So it has to have that cold period to really take off in the spring. So winter wheat wouldn't be something you'd want to plant in the spring. In early spring, you still have time. You could still do like a rye grass or an oat is what I do for like an early spring. Some guys do like cereal rye grass or not rye grass. Some guys do cereal rye or you can do a mixture of stuff like a rye grass or a cereal rye. And those are two different things. A lot of times I get confused. They'll be like, I'm wanting to plant some rye. And so it's like, okay. Which one? Yeah, and then there's rye grass and then there's cereal rye. But one thing that's neat about cereal rye is it's able to like access nutrients that get bound up or that say you're growing a crop off something and it's not able to access all the nutrients that you plant like some cereal rye and it gets down there and it can like Pull out.

Pull them out.

Pull them out. And a lot of guys use that cereal rye for like a cover crop and say if you needed to increase your organic matter, plant some cereal rye and then go in and get it back into the ground. It'll be able to access those nutrients and put them back in the soil if you let them go. So cereal rye would be a good one. I'd do, I think there'd be time to do it. may be one of them that requires that vernalization too, so it might not be a good option for early spring. But you still have time here in November that if you got out and did a broadcast or used a no-till drill, you could get out some sort of cool season annual to allow you to have some early spring grazing or maybe even you use it as your first hay cutting.

So how much more time would they have to plant those in our area at this point in November?

It's hard to say. It does depend on weather, but I probably would say try to do it before Thanksgiving.

Okay. So pretty soon.

Yeah, pretty soon. what we got going on in 4-H?

So last week, I had my first meeting with my Stone County Youth Leadership group. So you have to apply to be in Stone County Youth Leadership. It's just during the school year. And I have 6, 8th, and 9th grade students throughout the county. And so it's open to all the campuses and homeschool. And we met at Centennial Bank. Thankfully, Lily Green set that up. And we went through the Get Real, Here's the Deal program, which is one of my favorites because we talk about building credit and how to give yourself bad credit or good credit and net income, gross. And then we talk about, you know, tax withholdings and all that. And they're sitting there. And they're probably thinking this is a lot of information. How does this apply to me? And then they get a fake job based off of real pay.

Yeah.

And they get this family scenario and I usually try to give them a bunch of kids.

Yeah, do you still take out the good jobs?

I try to take out the good jobs. Now one lucked out, he still had a pretty good job, but I try to take out all the high paying jobs so that they have to suffer a little bit. And because I don't want it to be easy. I want it to be what I think of as real life. So they get their family scenario, they get their income, and then they go around to these different boards and they have to get a house that'll fit everybody, a vehicle, buy food. And it's funny because some will go through and they'll just get the cheapest thing so that they can have the most money at the end. And it's like, would you want that normally, they'll just do that or they'll go and buy another vehicle. That's one thing that happened. one, he's like, all right, I'm gonna give a second vehicle. And after he did bare minimum on everything, so that was funny. And they try to not have to buy internet and phones. And so that's a really good eye-opener and they always really enjoy that program. And then Lily spoke to them about different areas in the bank careers and we went around And any of the employees that were available talked about how they got to their point in this career, how long they've been there, important things for them as a citizen. what are some things that are going to face them? What are some things that can really set them back? And so getting to hear that, it was so nice because we talked about several of those things and then they got to hear that again for the different groups throughout the bank. So I appreciate Centennial Bank and they bought lunch for us and gave us the space. So So shout out to them for being a good financial partner for us in that program. So it's a good day.

You got any classes coming up?

I have a cranberry sauce and a chicken soup canning class coming up next week. I think the chicken soup class is about full. And then cranberry sauce is one of the easiest things you can can. So it's a great first timer and that's on the 13th. And then I've partnered with Modern Woodman. So if you're a Modern Woodman member, then we're doing cranberry sauce on November 18th at 530 P.m. I don't do a lot of night classes. So if you're a Modern Woodman member, I would take advantage of that. And cranberry sauce, if you have one of those purists in your household, do you all eat cranberry sauce? Yeah. So there's always someone that says, only eat it out of the can. So one year I made it and I poured it, like I'd clean a can and I poured it in there. So I'd have a little ridges and everything. Yeah, it's better than canned, I think. Or at least, you know, it's definitely not worse.

It's not worse. Yeah, I've got the Brucellosis coming up on the 18th. We've got guys signed up for that. I hope that goes good.

Oh, and we have a food drive, November 21st coming up. Our 4-H group, been doing the food drive for a very long time.

It was originally started by one of our clubs. We're doing it, I think they used to be Bluff Springs. And they would go around and pass out like the bags and people would fill them up and then they'd go collect them. Well, over time, it got less and less kids. in that club. And so we turned it into just a county event. So we've been doing it ever since I've been here. So that's 10 years.

It'll be at Harp's Food Stores November 21st from 10 A.m. to 5.30 P.m. So we hope that you stop by, take cash, take food. I'm happy to see you. Harp's is a great partner. They usually make blessing bags in advance. And I know there's a lot of efforts right now to help boost the food stores at our local food ministry.

Yeah, and our kids will be there and they're usually passing out like the type of stuff, the flyer with what type of stuff?

Yeah, what we're hoping that.

Hoping them to get. And they really like that. They like visiting with people.

Yeah, they have a good time. It's fun.

And they'll carry your groceries. They try to be helpful when they do it.

The young able bodies.

Yeah.

Well, I think that's good for today.

Yeah.

And we appreciate everybody that's hung on and been listening this last few episodes, and we're happy to have you.

All right.