In this vlog‑style episode Victor (Speaker A) walks viewers through a typical, yet unconventional, morning on his family’s farm. He begins by explaining their commitment to a natural circadian rhythm—waking with sunrise, grounding, and using low‑intensity lighting to align daily life with the sun. The narrative then shifts to the farm’s food system: raw, pasture‑raised milk from heifer cows, the challenges of grain soaking for chicken feed, and the importance of on‑site food production for resilience, especially highlighted by a recent hurricane that left the area without power for 15 days. Victor and Rebecca prepare a large batch of turkey broth, meatballs, and soup, involving the children in tasks like shredding, seasoning, and egg handling, while also discussing the logistics of storing pre‑measured freezer cubes. Throughout, they reflect on their entrepreneurial lifestyle—creating content, selling products, and running a cookbook affiliate—emphasizing the freedom it provides compared to a conventional 9‑to‑5 job. A major focus is the upcoming podcast interview with holistic health educator Barbara O’Neill, for which they rehearse questions about hormonal balance and perimenopause, and coordinate logistics with friends and crew. The episode closes with plans for sewing lessons, tomato harvesting before an expected freeze, and hosting a group of teenage friends (“Lost Boys”) for a hearty dinner, underscoring the blend of homesteading, family collaboration, and community engagement that defines their daily routine.
Chapters
First off, and most recently, we're going with the circadian rhythm. Our eyes are waking up with the sun, which means we are revolving our lives around the sun. I come out first thing, even before light, get my feet on the ground, grounding. So far, no matter how cold it is, there's actually a full moon out. Food made from scratch, grown on our farm, from chicken sausage to eggs to— what is it called? Salsa verde? No, pico de gallo. Hey Henry, what if adults acted like kids? This is what I would be doing. Give me some tea. Give me some of that tea there. Give me some of that tea. Oh, I like this. Literally, that food— you either work, earn money, go to the grocery store and buy that, and you're dependent on that system, or you grow it yourself and you're dependent on that system. We tend to prefer that, that ladder, because it feels like we have more control and we're more in touch with our food source. For these lights, starting to get the sunlight now. I'm gonna get out in first light. It seems I haven't been doing it long enough, but we use those electric candles. We have headlamps with red light on them. We have little glow sticks. We have lights in our house that have 3 settings, although they seem a little bright on the, uh, the blue light blocker setting. But here's the point you might want to ask yourself: instead of getting the alternatives, you can always say Well, do I even need it in the first place? So, meaning just go to bed earlier. When we were camping, it got dark, we were around a fire. Well, we saw the sunset, it got dark, we were around the fire, and we went to bed early, and we slept a long time, like 10 hours. So doing the circadian rhythm thing as opposed to just getting up, blaring the lights, uh, helps us. I don't know, I feel more rested, I feel more natural, I feel like I'm not the center of the universe. That we're revolving our lives around something else other than ourselves. I feel like I'm getting more rest. It just feels right. We drink raw milk, although raw milk is food on tap. I don't think you have a pan, Jonah. It's not magic, especially from heifer cows. They aren't born ready to be milked. You have to train them. So now we're going to try to get your collar on again. She's somehow got it off. 2 times. We've tightened it up and it's proven harder to get on her the third time. She's on to us. You tend to go to the grocery store or even another farmer for your milk, you tend to go by yourself. I mean, you might ride together with the kids, but when we are out working the farm— how many people are here right now with me? Jonah, Josiah, Gideon. We're out here— I'm out here with 3 other people. This has made all the difference, not just because we were together out here harvesting our food. Well, we're saving the money. We're— this is A2-A2 genetic raw milk, pasture-raised, moved every day, mineralized. You just can't buy that. Just can't buy that nutrients and food security. During the hurricane, uh, wiped out many of the roads around here, power for 15 days. There was something very secure about having food on tap and eggs overflowing. So there's this— there's a big sense of food security and certainly connection to your food. Look at these guys. I see he's got his muscle shirt on. You wouldn't change for the workout?
When I got in my workout clothes, he—
he's a mama's boy.
He came, he said, I want to work out with you. And then I was doing laundry and he came back to the laundry room and he's like, look, I don't have any sleeves on.
Are you putting more weights on?
Come on, let's do these ones.
That's a lot of weight. Whoa. Wow, we're in trouble. Chicken feed did not get soaked yesterday. Just lost in the shuffle of transition. We're gone camping. And so both farm sitters and us thought the other one did the soaking. Nobody's fault, just happens sometimes. It's the price you have to pay for going away. So my solution is let's soak it for a couple of hours. It's better than nothing. As much as I want this whole grain to work for us, the problem with it is that you can't let off of this. It's easier for them to digest if it's soaked. I mean, it's whole grains, it's tough stuff. They're gonna have to work real hard to break this down. If I had the commercial mix, it wouldn't matter, but that commercial mix would start losing its nutrients. So it's hard to— it's hard to know. All right, we'll let that soak for— let's set a timer. Letting that soak for a little bit. First things first, pick up in the house. We have a very special guest this afternoon, Barbara O'Neill. Huge guess, right? Huge guess. Lots of experience in holistic health. Long time health practitioner. Is it practitioner? I could at least say educator.
Turkey broth.
Turkey broth. I'm excited. That meat is fall off the bone. Good job. Yeah, even those amount of eggs. Let's go. Let's save them. We're egg basket to egg basket right now. Josiah putting it— super cubes into the freezer bags. They store so nice that way, pre-measured. I was just telling Josiah that would be another thing we've diverged from, is classic 9-to-5 work. I could be gone, I could be earning money to buy this stuff Or Josiah and I can work together and do this. We're entrepreneurs. We make this content. We make products. Rebecca had just contributed to that cookbook, was an affiliate on that. Um, you know, income, it fluctuates, but it, you know, it's up and down. It's unpredictable. The, um, so that can be stressful at times. But also there's a lot of freedom in it, and at the heart of everything we do, I think, is for freedom. We do— we eat healthier to— so we have great bodies that free us up to do as we please. We are entrepreneurs to set our own hours and be our own boss, and then growing our own food. I mean, that's, that's the health factor. Time out in the kitchen. You want to come help me with the chickens? Yeah. All right, come on. We've let these Soak some. Let's hustle, we need to hurry up and make the soup. It's one of those hurry up and wait things. You got to get the soup going and then you can wait. In this case, you can just get to work doing other things. Okay, softened some at least, I hope. There's so much food left in this. I don't think they like to eat this out of this. There's so much food here. You are a fool, aren't you? Let's not feed all to them. Let's make them eat. All that for you. Whoa, okay, we've had a buildup while we're gone. Y'all don't need any more feed, they've eaten the peas out of it. Hey, that's good. I get to soak— I get to finish soaking that and y'all just eat that. I guess it gets compacted. You want to help? Yeah, he's got his apron. We got matching aprons. Well, I don't know about matching, but we both got aprons. We got our, uh, ground beef. Parmesan. Okay, you want to shred? You want to shred? Okay, here we go. A lot of this, uh, 2 cups. The Parmesan is our binder, I reckon. Are you eating more than you're grinding? It's slowly but surely coming. He's doing that. Okay, do you want me to get you some? You want some milk? All right, let me crack these eggs and then I'll get you some milk. Still gonna need more, it's quite a bit. I think we got enough parsley. We do it by the pint size, guys, none of these little cute little herb shakers. You keep shredding, you good? Now I actually do need this cutting board. You shred right there. Here, put your milk right there. We'll be buddies right here, okay? Meatballs! And I get to have it, and I fasted this morning because we have a big interview here in 2 hours. I want to be sharp. I want to be sharp. I'll be hungry after. Are you serious? Ah, I didn't put— is it too late? That means I gotta get everything back in a bowl and remix it. Sautéing some onions, carrots, and celery. I should have saved the garlic for this. The garlic was not supposed to go in the meatballs. Just added the garlic. Let that go another minute. There's something about sautéing something. We're gonna use soup in here. Pour it back in there. Okay, it's calling for 16 cups. We don't use no broth. Are you kidding? Soup every day for me, buddy. One for them for lunch. Not everybody's favorite. It's my favorite. More, more lamb bits for Papa. Just got the meatballs out. Juicy, juicy meatballs.
It was amazing.
She gave you a flower.
She does.
That was Cranials take care.
Oh, it was so good.
I feel better.
Passed out.
Oh good.
She worked on me for over an hour and you were asleep. I passed out.
She didn't massage your head?
No, she did like all sorts of things. She was like, wait, can you go to bed?
No, that sinus infection's about— I am.
I think I'm going to. I felt she, she worked on a bunch of things like in my neck, doing some Last minute.
Good. We're doing some last minute check on for our podcast with Barbara O'Neill.
You look nice.
Hopefully I'll be— yeah, I got the apron on, so I don't really— yeah, I changed my clothes, right? All right, gotta dress up for the occasion. We need to go over there early, Rebecca, because she's on a— she's on a time card. She's here for a conference, 15 minutes, only 15 minutes away. That'd be an advantage of Abundance Plus. They I asked the members, hey, what else should I ask her? Somebody did want to talk about hormonal imbalance. Should we get you some balance during this perimenopause stage? What do you— why do you always make a face like that? Because I said, should we get you some balance during this perimenopause phase? How is that ugly? How's that ugly? The ladies are roasting me in the comments right now. Thanks for putting that away. Can you also kind of keep an eye out on Henry? And can you put this— save some for me? Okay, Lily, we put that in the fridge for me. All right, let's go get a couple of books. Get in. We do want to be ready when they are because they're, they're pressed. Hey, I know that guy. Hey, how you doing, brother? Hey, nice to meet you. I'm gonna— no, I'm gonna hug. Okay. Just had a good podcast. Austin, you want to roll footage from our podcast if Matt can get it to you within a week? Oh, tomorrow, he says. Man, he's on it.
I tell you, I couldn't put it down. Everything started to fall into place. It was like a jigsaw, and all the pieces fitted in there.
Bye-bye. Thank you for coming. It's almost like I'm from Texas. Oh, you get a nice little break here. Yeah, how lucky is that? You got the gig following her around and ended up on our own farm.
I know, right?
This evening— can you see it? Can you see that? Yeah, you can see that. Rebecca's getting sewing lessons, breaking out Grandma's, uh, sewing machine. Get this cream working for us overnight. Cultured cream, 2 tablespoons of yogurt. Mom just soaked some beans. My man's got some friends coming over, the Lost Boys. They're gonna eat a lot. That's what we call them when he and the holler boys get together. Lots of starches for these teenage boys. It goes further. Chili for tomorrow and then spaghetti. Does that sound good? Yeah, it's not the season to have plethora of eggs, so we're living egg basket to egg basket. Pretty much just enough for our family. Anyway, tomorrow sewing lessons and hopefully harvesting tomato for sauces, big salsa. Because it's supposed to snow on Monday. Well, it's gonna at least be very cold. It's gonna be at least very cold, so we gotta get those tomatoes before it freezes.
Regardless, I don't think it's gonna—
yeah, you might be teaching me how to do salsa because you're gonna be too busy sewing. Let's go to bed. Happy day.
