The Ultimate Human with Gary Brecka - 28. Seed to Table | Ultimate Human Short with Gary Brecka

Starting point is 00:00:00 Hey guys, welcome back to the Ultimate Human Podcast, where as you know, we go down the road of everything anti-aging, longevity, biohacking, and everything in between. As you can see, I'm in the parking lot of the world's greatest grocery store. And what makes this the greatest grocery store is how they originate grow their organic produce it's called seed to table it's been labeled the number one grocery store in America and I got a behind the scenes tour today with the helicopter out to thousands of acres and it detailed under the under the roots look at how they're raising their organic produce. This is going to be a really interesting episode.

Starting point is 00:00:48 I snip together everything behind the scenes that makes true organic food organic food. I always talk about it's not really the food. It's the distance from the food to the table. So I hope you enjoy today's episodes on the true roots of organic living. All right, guys, we're at Oaks Farms Distribution Center in Immokalee, Florida. This is where it all happens. It all comes in here and then gets distributed out to the restaurants, to the grocery stores, to his grocery store, the Food and Thought, and Seed to Table. Let's get ready for the tour.

Starting point is 00:01:17 Seed to Table from your own farm getting there same day. The same day, so that's what... When you say same day, you mean harvested, packaged, shipped, and on the store. We get it to the store on the same day. That is incredible. That's why we have two times a day delivery. Because in the morning we're bringing in the product that's not from the farm, and in the afternoons we're bringing in farm fresh product after it's harvested in the morning.

Starting point is 00:01:36 It goes that way. Yep. Wow. So something could be growing and I could be eating it within 48 hours. The way that nature intended for us, right? Because there's studies that show that even the electric living energy in food in one or two days later is down to half.

Starting point is 00:01:53 And then three or four days later, it's down to half again. So if you get this food that's been sitting in the store for weeks or even months, sometimes you get apples that could be a year old, the living energy in that is depleted. It's really, I've never been sick. I've never missed a day of work in my life. It could be a year old. The living energy in that is depleted. It's really, I've never been sick. I've never missed a day of work in my life.

Starting point is 00:02:10 I don't get sick. But I've been around food that's harvested that day all the time. I think it has amazing values. I think it's a food-like enzyme. That electric living energy that we talk about. We're electric, right? You know more about this than I do. But nature intended for us to eat food that was that was living and at the time that you there's nothing better than we got the formal you pick the strawberries

Starting point is 00:02:32 will be picking the strawberries off the plant and eat them today and they taste amazing and it is so much better for you yeah I agree it's our fresh seeded table salads so this is all made with the highest quality growing practices true organic product from Lily's out in California Okay, this product comes all the way in from California. It does all these I'm in right in from California There these were loaded three days ago. All this product goes on team trucks and they got a bump the dock here So here's some cauliflower from the Regal in California. They're a really good grower This product specifically is from Yuma, Arizona right now a really good snow white good good growing practice yeah yeah that was beautiful it's heavy too a lot of water in

Starting point is 00:03:10 there because that feels good feels nutritious now of all the things that we can't do in production here in florida we go to that extra length to try to source the very best vendors from around the country even as you see sometimes the world to bring in the stuff that's best for our stores and our customers. Is the quality of our food you get access to you shop to is that dwindling down or is it growing? It is it's getting worse every every year from a health perspective because there there's more genetically modified of you know items out there's there's you know and there are there is a demand for quality food yeah but uh and and the only thing that's gonna gonna stifle the people from producing

Starting point is 00:03:52 all the garbage is education so we educate people that no i'm not gonna eat that then there's no longer a market for it and we can change the industry to get everybody doing doing the right thing and that's that's kind of the goal awesome italian mix is it possible to get non-gmo corn nowadays it's got to get tough it's it's it's tough we one of the things that i was that i was going to try to grow uh and there's there's sweet corn that we're getting this non-gm right but it's getting tougher because they're legit exactly modifying everything right yeah but but uh corn is for the land that we have over here and the soil type that we have over here. It's it's like a

Starting point is 00:04:28 huge one. That's the only reason we're not growing the corn here. They can grow it over there. We can grow it here. But you're gonna they grow it over there non GMO and you can fly it in cheap. Yeah. Where are they growing it? Over by Belle Glade over over by Lewiston by Lake Pochovie. Okay. Yeah yeah none of this is directly modified that is beautiful every one of them is look at the quality there of the product i mean that's from that's from giving the plant what it needs that's the other guys that are growing with the chemical fertilizer can't grow this quality because because it doesn't have the nutrients. Right.

Starting point is 00:05:05 This is our state of the art. So this gentleman, I can't really say on the record what specifically, but they really figured out the citrus greening program the right way by putting the right nutrients back into the soil and they've got amazing product. This gentleman spent 40 years working on this. He started this in college. Putting the nutrients into the soil. I talk about that all the time.

Starting point is 00:05:27 And they literally think I said on the box. Nearly four decades in the making. So really first class individuals, four weeks and the flavor profiles out of this world. So the people that don't know the Florida citrus industry has been completely decimated and it's been decimated by a virus called the citrus screening virus and when i say it's decimated i would say that that the florida

Starting point is 00:05:52 citrus industry is a shell of like 15 or 20 percent of what it was 10 or 15 years ago oranges everything and i think my personal thoughts are is that all these farmers were doing the same program that the universities gave them they're they're using a lot of glyphosate in these groves they're giving them chemical fertilizer they're spraying the trees and they're they're all about production but little by little it's like going to mcdonald's every day and eating that you know you're going to be healthy you're going to be pretty healthy until you're 15 or 20 years old. You can eat all that garbage. And then it's then, then,

Starting point is 00:06:28 then the reality of all the damage you've done comes to fruition. And that's what happened with our soil here is that they were depleting the soil across all these orange groves. And then this, this virus came in and it spread like wildfire because all the trees were truly sick because they didn't have the nutrition in the ground. So what we've done, we're going to fly over today. We're going to fly over our orange grove.

Starting point is 00:06:50 I have a 170-acre orange grove that we put in. It's still young. The trees are about this big. They're all covered right now by white nets so that they won't get the disease. The citrus greening disease is spread by flies, by white flies. So the nets protect them from getting that disease and meanwhile we're putting you're also going to fly over the field you're going to see you're going to see 600 tons of chicken manure that we just brought out there and we're spreading

Starting point is 00:07:17 it around 600 tons of chicken it comes from north florida they dry it out slightly so it doesn't it's not green it doesn't stink but it's got all the microbial activity and it's got you know it builds the soil base back and then we put a lot of compost mulch we we lost a pine bark mulch and then let it compost for a year year and a half and then we put a lot of that out there as well so these practices are what's going to going to make a healthy tree and a healthy disease-resistant plant because it's got the building blocks. If somebody's watching this and they're so interested in what you're doing and they want to, as a consumer, they can't source from you. They'd have to find a grocery store.

Starting point is 00:07:59 So I think eventually the market has got to go directly to the consumer. The consumer's got to be able to buy their own grass-fed meats, their own pasture-raised chickens, because there are very few places where they can go into a grocery store and get everything that they need in one place that's truly healthy, organic, grown the way, the kind of care that you guys are taking. Unless it's a seed to table or a food dog. We did a seminar back 10, 15 years ago about the high cost of cheap food, like what you really pay in the end

Starting point is 00:08:32 by buying a 99 cent hamburger or something like that. And it's devastating what's happening in our country. The whole idea is to get healthy food out to the masses because when I travel around the country, I've been doing a lot of traveling around doing speaking events and you I can't find any good food I have to go in a grocery store and settle for whatever produce that I can find but it's not as fine something that's prepared and working you'd have to have like growing within a certain distance of the store

Starting point is 00:09:00 right yeah growing and processing it within the store i think that we could we could we could circumvent that somewhat like like we do with the products that you see here by putting on our team trucks our own as you see we have over 300 trucks over there so we could we could get stuff to the we can get a lot of the product to the stores within a day, within 24 hours, within 30 hours by our streamlined process. And as you see, if you look through all of our warehouse today, have you seen any one thing that looks old in here? No. Everything is fresh. Dude, it smells fresh.

Starting point is 00:09:34 It feels fresh. Hey, guys, if you've been watching the Ultimate Human Podcast for any length of time, you know that one thing I do not do is push products. I do not just let any advertiser into this space because I believe that the products that appear on the Ultimate Human Podcast should be things that I use every day in my life to improve my own physiology. One of them is something called the Echo Go Plus. The Echo Go Plus is a hydrogen water generator that you can take on the go. You essentially take the top off of this bottle, you pour bottled water in this and repeatedly it will make high part per million hydrogen water you press this little button you'll see these bubbles going up in the water that's hydrogen being created in the water there

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Starting point is 00:12:41 is the perfect aminos bodyhealth.com forward slash ultimate. And now back to the ultimate human podcast. We're at one of our, our eight farm locations. And we call this the, we call this the West Miami farm. Cause it's a, it's getting pretty far out. Going over to watch them harvest our vine ripe tomatoes. We were at the packing house earlier. You saw some of the product come in and and this is this is you know where where the crews are harvesting the tomatoes by hand off of off of the plants and then and then they'll go in to be packed and and then you know they'll be in the processing facilities like like you saw earlier we're in the fields right now we're going to walk down and check it out there's so much going on

Starting point is 00:13:19 behind the scenes here that is not evident to the naked eye. One of the things that I just learned about how they irrigate these fields is that just like you have to level a floor or level a driveway or you know, create a slope in a driveway. So the water runs away from the house. They have to do the same thing here so that when they irrigate these fields, they can manage the water and the drainage from these crops just like they're managing the fertilizer and everything else.

Starting point is 00:13:45 And so what you can see here is slopes running in certain directions so that all the water management is handled properly. It's just a lot going on behind the scenes. It's beautiful and it's fascinating. It's very impressive. I'm so amazed by how dense these organic farms are with tomatoes.

Starting point is 00:14:03 When you peel these back, just look at the density of the amount of tomatoes in here and how just healthy they look and there's a couple things going on number one no pesticides no herbicides no insecticides no glyphosates and and one of the things that they do is they use this reflective material right here so that they can actually trap the moisture into the root and make a reflection to disorient white flies. And these white flies are the flies that come in and they just, they attack the plants and they attack the fruits and the vegetables.

Starting point is 00:14:31 So instead of spraying it with poisons and chemicals, they actually reflect the light back to disorient these flies and use it as a natural pesticide. Amazing idea. I just wonder why we're so stuck on using so many chemicals and so many synthetics and so many poisons to actually protect and grow our food supply. If you look at the thousands of acres around me right now,

Starting point is 00:14:53 they're using none of those things. I just ate a tomato straight out of the field. It was absolutely fricking delicious. It was heavy and dense and nutritious. And this is the direction that we need to go with our food supply in america because the food supply is leading to the drugs when a lot of the tomatoes that are shipped across the country they'll go in there and they'll pick these tomatoes when they're stone green like this

Starting point is 00:15:14 they'll pick up you know hard green tomato like that no way oh yeah that's what almost all the tomatoes are shipped they're picked green like that, like the bananas that come across the ocean, and they're picked green, and then they're gas-ripened with ethylene gas. There's nothing wrong, nothing harmful with the gas. What's harmful is that the nutritional value of this green tomato compared to something that's ripened on the vine, it's much more nutrition in the ripe tomato, and then also the flavor is 100 times better.

Starting point is 00:15:43 But there's a reason for that, because when you look at the process that we have to go through here on the on the truck and you'll see these guys are hand grading these so really they're literally looking at them and and separating them by hand yeah because you can't take a red tomato like this and and run it across a machine a belt without damaging it so it's a whole nother process that you have to do. Yeah, they're already, I mean, just these in the fall. Yeah, you can see they're already damaged. Yeah.

Starting point is 00:16:08 Right? So when they pick them green like this, they can throw them in great big huge tubs, like big semi-40,000-pound containers, and then dump them all in and then run them through conveyor lines and everything separated in size. You don't need to use people to do it. So it's a lot cheaper to get the pack, but then you still have a packed up green tomato, not a red tomato.

Starting point is 00:16:32 Gotcha. That makes perfect sense. They're grading up there for size and color and different things. And we'll take all these really red tomatoes and just send them just like this right to the seeded table store. So we're getting that true vine right product. And then these other ones that are still traditionally you know technically a vine right because they've been picked with the ripeness will ship out to the customers that might be in new england or places like that where by the time a little bit by the time it gets here if we took these right there and shipped them then we'd be having so these are site sorted so these guys

Starting point is 00:17:00 right here just take they're bringing the tomatoes up and then there's these guys are sites the thing is normally normally we would be picking the field a little bit more riper than what it is right now but there's something called rain check that comes from all the rain that we've been having so if you let the tomatoes get get really red like this you get up they get damaged by the rain so you have to be ahead of it and that's one thing where mother nature is constantly dictating everything that these guys have to do out here from whether the, when we plant, when we harvest, when, you know, everything. It's all directly related to only the weather really.

Starting point is 00:17:35 Wow. So Alfie's taking us through the tomatoes, the squash, the pepper farms. A really interesting thing I just learned about squash is that you can actually pick squash in the morning from a squash that's about a quarter of this size, and by that afternoon it can be this size or even this size. You can actually pick squash every day, it grows that fast, not like peppers, which might take a few weeks or a few months to actually harvest, right? Yeah, during our really hot summer season, you can take a squash that's that big on the

Starting point is 00:18:02 plant in the morning, and by the end of the day, it will be as big as the squash here sitting next to you. That is incredible. It's really, really, it's really, yeah, it's incredible. This is real food. This is just nutrient dense food and actually coming out here and seeing behind the scenes like the care and the love and what it takes to actually the technology that goes in to really raise, you know, organic semi-organic crops is fascinating and i know that we're going to fix the food supply brother yeah we're uh you know we've been after

Starting point is 00:18:29 my when i first started farming at the age of 19 i was doing conventional farming i was taking i wasn't i didn't grow up in a farming family i was first generation so i just learned what some people that that i went to school with were generational farmers and I started doing their bad practices. And then my father, which was not farming at the time, he never farmed, about five years after I got out of farming, so I only farmed for about three or four years before I went to Bastola and then got out of it. And then my dad got into farming, he was into organic farming, and then he told me that we could farm organically we could put this organic material into the soil and grow better crops and I didn't really believe him at first and it and honestly when I first started farming

Starting point is 00:19:12 again 17 years ago because I took I took a 15-year hiatus we we started growing things the right way and it wasn't it didn't come easy we had a lot of trial and error yeah a lot of money that you could consider wasted yeah until until we finally come up with a program that we can grow good good organic product amazing successfully all right let's go to the last location so we we're at the chicken coop now and and you can see that these are just fresh eggs it almost looks like I went out and dyed them for uh for easter easter yeah but they're still they're still warm i can't wait to try these but one of the things

Starting point is 00:19:49 they do is they take the um they take the produce and the trimmings from the produce the lettuce and the waste from actually turning the produce and don't let it go to waste they actually bring it out here and they feed it to the chickens so these chickens are eating really really well and then there's a whole area inside where they can go in, they can find some quiet to kind of nest and lay their eggs, but they seem to be treated pretty well. The cage is more here to keep the coyotes and the wolves and things from actually eating the chickens,

Starting point is 00:20:17 not to keep the chickens from running around. They have plenty of square footage between these three bays here to roam around as they want all day. And you can see on the very backside, that's where we put a bunch of the romaine lettuce trimmings, and they're just finishing up the last of that from this morning. So every day, a lot of times it'll be the ripe strawberries. It could be really anything that we have an abundance of goes in there. But the eggs are phenomenal here.

Starting point is 00:20:44 You can feel the temperature of these eggs. We just put them out there. They're warm. They're like really are 995 98 degrees. They just came out of the backside of the chicken there. And there's nothing better than getting these good fresh pastries. I can't wait to try these. Oh, you just scared her out and look what she left. Yeah. But it's nice and warm. It's like a perfectly made egg.

Starting point is 00:21:07 It feels like the shell's a little light, but the egg is heavy. It's huge. This is a grade A egg right there. That's as organic as that gets right there. It doesn't get fresher than that. It literally just came out. Yeah. The hen just jumped up on that egg.

Starting point is 00:21:23 Amazing. So you see how they're not trapped in there You know they can run they can run through here and go outside if they like But 40 years ago a McDonald's hamburger still was made with 100% pure beef. It's not anymore It didn't used to have pink slime in it It does have pink slime in it. The bread weren't made with genetically modified wheat and before 1977 it didn't have full weight in it right right so so and then all the different chemicals and the sauces and everything so the people our

Starting point is 00:21:50 age that aren't educated think that they're going taking their kids and they're like oh the McDonald's hamburger didn't really hurt me that bad right right even though I'm not you know I don't think I don't think ever when I was a child it was like the best food to eat but it's so much better than the toxic toxic food that you would get right now that that's kind of is it because a lot of the farmers are just not aware that there are there are practices that they can put in place that actually don't have so many chemicals and and pesticides and herbicides and synthesides and what have you because i i noticed that you you know

Starting point is 00:22:21 part of the farm was semi-organic, and it was still using the chicken manure, and it was still using as little of the chemicals as possible. Yeah, so the first farm we went to was all organic, and you could tell by all the extra weeds that you saw in the middle. And that's a certified organic location. The other farm that we went to second is not certified organic, we really do about 95 organic practices because we found a way to do it and our buying power to buy all the chicken manure and compost mulch and everything made it feasible but we grow we go product that has so much more integrity of you see the quality of the peppers and the things in our packing house that we grow so nutrient because

Starting point is 00:23:00 because it's grown with with all the right micronutrients. There's some studies that have been done that show if you just grow a pepper that has NPK chemical fertilizer versus you grow something that has all the different elements and everything in the soil, well, of course, this one is 10, 50 times more healthy for you than the other one. So part of what's making our country obese is the fact that we're eating all this food that has the calories in it, but it's devoid of the nutrients, right? So our brain is still saying, feed me, feed me, feed me, even after you eat all this food that's nutrient void and has everything in it except for what you really need, right? Right. And back to your point about why are there not more farmers doing this? I think there's enough farmers growing organic that meets the demand right now because there's most organic items you can find in stores.

Starting point is 00:23:53 So the awareness has to happen to create the demand to make some of the other farmers shift. And when you ask me how come more farmers aren't educated to it, my answer is how come more doctors aren't educated to it I just my answer is how come more doctors aren't educated how come these doctors are prescribing all of these pharmaceutical medicines that we know aren't doing people any any good in a lot of cases not not every case but a lot of cases and and it's the same thing with the farmers the farmers are just taking with the universities tell them is gospel and this is the way that you do it and they believe that just like our doctors do and I don't think that any of the doctors are necessarily bad people i don't think these farmers that are

Starting point is 00:24:28 using all you know all this genetically modified um seeds and and all the terrible chemicals the lanates and glyphosates and things like that we would never use like we would never consider using that under any circumstance here but i don't think that they're bad people they're just not educated yeah i'm always advising my audience to eat grass-fed you know grass finished meat and a lot of what they say as well it it costs so much more so why does it cost so much more to raise a grass-fed cow well because it's grass right so i guess if we sold the cow just by the cow it wouldn't cost more but we sell unfortunately we sell the meat by the pound right so so when you feed when a cow eats like it's supposed to in nature just grass not a bunch

Starting point is 00:25:09 of genetically modified corn and and corn syrup and soy and all this other stuff so the the weight comes on much much more slowly right and you can go to other third world countries and go out and see their cattle and and see that that uh know, drastic difference between the size of their cows, the meat that's on their cows compared to the cows that we have over here that are the, you know, the corn fed, you know, all that are getting eating all this food that's really not good for them and good for us to eat it but those cows will grow in in a matter of a year uh they can put on you know several hundred pounds 250 300 pounds in a year whereas a grass-fed cow it's going to take you know two and a half years to do it and and if you can get it any faster it's only because you're growing a lot of grass and you're rushing them through the fields quickly because there's a little bit more protein up at the top areas of the grass if you don't want to eat it all the way down but you have to have a lot more land you have to give a lot more time for the for the cows to put on the

Starting point is 00:26:13 weight and uh and yes it is just grass but the the time and uh energy is it always always equates money so that makes a lot a lot more sense but it's worth every dime worth every penny i mean it is maybe even not an area that you could consider of all the guys it's a better value uh than than meat because i think it is such a a drastic difference between what we know what we now have to call grass finished beef because they messed up well you know they started calling all beef grass fed but grass finished beef that it's from a good supplier that you know, they started calling all beef grass-fed, but grass-finished beef, it's from a good supplier that you know that did the right thing versus the meat that I call poison, you know? If you haven't had a chance to connect with me

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The Ultimate Human with Gary Brecka - 28. Seed to Table | Ultimate Human Short with Gary Brecka

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