Regenerative Soil Is The Key To All Success with Matt Powers

So our history was so kind of goes like this.

We find it, we use it up, but then we move on.

And then we got into this thing, these biocides, right? And these disrupt the soil food web, but also pollinators, marine life, birds, and so much more because those things are trophic cycles that feed upward, right? We know this story.

This is what many of you have been fighting against, many of you trying to avoid, many of you trying to protect your family from.

And then chemical fertilizers are primarily salts.

And so you have these desiccants that are like, well, you have disassociated salt components, right? You have the effective stuff that's going up and then you often have chloride that's building up.

And so you're literally desiccating the organic matter with things like synthetic nitrogen, but also just with salt in general.

So you have this chloride buildup.

You've got that white, that white soil, like that white powder buildup on the soil.

You've probably seen it a thousand times.

And so let me let this person in.

And so they release their nutrients when they cut that organic matter.

They become soluble and they leach away or are absorbed.

And so it kills the soil life and then the soils begin to wash away.

And then when you turn all these liquid fertilizers on the plant, you're actually not giving it a choice.

You're force feeding it.

And so because it has no discretion in this relationship, you can load a plant up with like nitrates, you can do all this stuff and screw up a plant pretty well health-wise for us, eating-wise, but create a product, right, that can look okay.

You know, these are the high nitrate foods, for instance.

So this is when they say that, you know, well, the tomatoes taste like cardboard.

They're like water, NPK, you know what I mean? And like a little bit of like the actual tomato flavor.

And that's it.

Well, it's because they were force feeding it.

If you've had a tomato from a garden where they're doing dry farming and it's living soil, there's a complex terroir that comes through like wine or something, but not the grape, the tomato.

It could be grape tomato.

Overlap.

So our history was so kind of goes like this.

We find it, we use it up, but then we move on.

And then we got into this thing, these biocides, right? And these disrupt the soil food web, but also pollinators, marine life, birds, and so much more because those things are trophic cycles that feed upward, right? We know this story.

This is what many of you have been fighting against, many of you trying to avoid, many of you trying to protect your family from.

And then chemical fertilizers are primarily salts.

And so you have these desiccants that are like, well, you have disassociated salt components, right? You have the effective stuff that's going up and then you often have chloride that's building up.

And so you're literally desiccating the organic matter with things like synthetic nitrogen, but also just with salt in general.

So you have this chloride buildup.

You've got that white, that white soil, like that white powder buildup on the soil.

You've probably seen it a thousand times.

And so let me let this person in.

And so they release their nutrients when they cut that organic matter.

They become soluble and they leach away or are absorbed.

And so it kills the soil life and then the soils begin to wash away.

And then when you turn all these liquid fertilizers on the plant, you're actually not giving it a choice.

You're force feeding it.

And so because it has no discretion in this relationship, you can load a plant up with like nitrates, you can do all this stuff and screw up a plant pretty well health-wise for us, eating-wise, but create a product, right, that can look okay.

You know, these are the high nitrate foods, for instance.

So this is when they say that, you know, well, the tomatoes taste like cardboard.

They're like water, NPK, you know what I mean? And like a little bit of like the actual tomato flavor.

And that's it.

Well, it's because they were force feeding it.

If you've had a tomato from a garden where they're doing dry farming and it's living soil, there's a complex terroir that comes through like wine or something, but not the grape, the tomato.

It could be grape tomato.

Overlap.