PBN News: Tough Talk on Tariffs

[00:00:03] You're listening here to PBN. Your path back the stability here.

[00:01:06] It's really weird. We're in a jubilant stage where things seem to be getting back to the way they're supposed to be, but it's not going to be without struggle. It's not going to be without consequence.

[00:01:22] And some of that consequence is going to be felt by us all. There's a couple lines. Trump's made the argument for a long time that we get screwed in trade. We do a lot of producing of things, and I think one of the things that's going to be surprising with the tariffs is people are going to be surprised at how much American-made goods affect people.

[00:01:52] You know what I mean? Because here in America, we say, well, everything we use is made in China. Right? And you get that sort of mindset that we don't make anything. And you know, it is what it is. I'm putting up an article that I just posted to my sub stack. There's a link in it. Link in the show description below if you want to read it. I understand and appreciate all the stuff that is happening.

[00:02:22] And look, we'd be in an absolute, what's up, L2 survive? We'd be in an absolute nightmare if it went the other way, if the election went the other way. But I think that the majority of things that happen, whether or not you feel like they have to happen, should happen, that have been signed into executive order. There's going to be repercussions downstream. Micro and macro. Do you know what I mean?

[00:02:51] Micro and macro repercussions. Morning, Jay Ferd. Thanks for joining us. Brian, Kumi, Umi, Ori, Farm. Did I get it right? No. Born to Brap. I'm sorry. Born to Brap. He says, I'm old enough to have tools in my garage that are made in the USA. Hey, you can make your own tools. Check out Hammer Talk, PBNFamily.com. Oh, Kumi Ori is here too. I'm sorry, mate. Sometimes you pop in with your real name. I don't know if it's, you know.

[00:03:17] I'm going to give you all a hint. If you come, if I meet you under an alias, you will always be the alias. OK, that's just the way that it is like what you'll tell me your real name. We'll know each other a long time. You'll come up to me. I'm always going to call you your alias. No matter who you are, Kumi Ori Farm, you'll always be Kumi Ori Farm. Brian, you'll always be born to Brap. It's how I deal with all the hosts, everybody.

[00:03:41] But it's just the first one that goes in is the one that sticks. So tariffs. Tough talk on tariffs, man. So what's going on with tariffs from from our side of things? I think that's an important thing to start with. Right. Let's go down here. So this article I've written for the last three days. Executive order.

[00:04:08] Here's here's what we have to all be on the same page about the things that were written and signed and put into place. I want to go over them. I want to go over them at large just because there's a whole nother lesson in that. And it is this is how wacky shit was. This is how crazy it got that all these executive orders were put in place just to like. Unbend and straighten out. Common sense.

[00:04:36] But executive orders are king are the king's work. The opening line in my my latest post, whether you like it or not. This is not how this nation was meant to run. You know what I mean? It's not meant to be run this way. But I do have a section in here. There are there's more than just tariffs in this article. These are the five things that I think you need to prepare for. Here are some of the things that stood out to me when I was sort of looking over.

[00:05:07] What we could feel in terms of the twenty five percent increase that Mexico is claimed they're going to put on goods and Canada's claim they're going to put on goods oil gas probably in the short term. Maybe if we see that because, you know, Donald Trump drill, drill, drill. Lumber, cement, avocados, beef, booze like both sides of the border, booze on both sides of the border.

[00:05:34] How about that? And at Mexican agricultural products, I put that because, you know. They grow a lot of our produce. Mexico grows a ton of our produce, not as much as like California, but they grow a lot. And it's it's important to recognize that. Again, there's this felt sense here in America that we fund the world and it's true. And for me, it's always been this idea of like.

[00:06:03] When does it become slavish? When does it become slavish? What is the percentage of tax that I pay? What is the percentage of tax that we all pay? To fund the world, right? Where it becomes a point where the average American sits around and goes like, am I free? You know what I mean? We're going to rebuild Gaza.

[00:06:33] Why? I understand. It's terrible. This really is the crux of everything that's going to happen over the next four years that you're going to struggle with and I'm going to struggle with. I mean, they're all going to be like literal repercussions that are felt in the sense of prices and violence. And it's all in my article. But. What's the internal battle, sort of the moral battle inside is going to be.

[00:07:04] It's it's a tough one. It's an us or them sort of mentality, right? That's what this first round of tariffs kind of. Boils up in you. And when you don't think about it on the personal level or when you don't have the feedback from persons, then it's really easy to just say, well, you know, we've been losing in the trade war for a long time or the trade game for a long time. And we're fixing it.

[00:07:34] And it just is what it is. Right. Good for us. Good for us. Then you get a message from a long time listener, a couple of messages, handful of messages that humanize the tariff situation. Now, this is all for you to figure out. You know what I mean? This is all opinion. This is all sort of we the people. We have to figure out what this means to us and how it's going to go and if we're going to stay on this path.

[00:08:03] Donald Trump put it into he put it into play. But let's see. Kumiori says Trump will negotiate a better trade deal with some added border controls and tariffs will be adjusted back down a more even handed deal instead of being a doormat. A lot of what this guy does early on is heavy handed. And I think you're 100 percent right.

[00:08:30] I think the Greenland talk, the Canada taking Canada talk, all that kind of stuff is is his heavy handed way to go into things. I'm not trying to persuade you one way or another on tariffs. You know what I mean? We got to let it play out, see what the hell happens and all that kind of stuff. But everything is a thing. One of our listeners from Canada says we in Canada following, you know, following our.

[00:09:00] Are you feeling lucky? One of our longtime members posted that the tariffs had been signed in our chat room. And. What was followed up was one of our Canadian. I don't want to say her name, but you guys, if you listen, you know, you'll probably know who it is. If you're in element in our chat room, you'll know we in Canada are so royally screwed. I want to mention, like, it's not even.

[00:09:30] Angry per se. And I don't know what the Canadians overall feeling is on this. I don't know if they feel like great America's being a dick or if they're like, you know, Trudeau is just so ruined everything that we have to work through this type of thing. We in Canada are so royally screwed. Prep on.

[00:09:55] We are at the store today buying beautiful made in the USA goods that are going to become unavailable and or very expensive. And then Garden Girl, who you guys see all the time here, follows up. What types of things? Oh, it's so brutal up here already, says this our Canadian listener. I have a friend in tears as her husband works in a six man fabrication shop and it could shut. The dollar is tanking.

[00:10:25] So what did I buy made in the USA? Well, first off, car batteries, feminine hygiene products, shelving for preps, stainless steel canner. I will be buying a pressure canner tomorrow. And. I asked that they keep us updated and let us know how that's going. But it's, you know.

[00:10:49] It's a it's a moment of humanization to sit there and go like, oh, this this thing has spikes and spines and it will affect the average person. Now, hopefully, Kumi or he's right on the money. And it and it does go down to become because here's the thing, man. Yeah, we do. I just can't get a hold of a male to survive. I would love to have tool man Tim on. He's had such wild success.

[00:11:17] He's seemingly unavailable, which I mean, it's great for him. It's good for him. I'll try to get him on. I'll reach out and see if I can get it. I mean, I have over the you know, but he would be a good guy to talk to because he would give you the he would give you the real deal. And he would also give me the answers that I'm looking for, which are are Canadian like as a Canadian born and raised and all that.

[00:11:44] I mean, I know he's trying to escape for to some degree, but he seems pretty happy at the Montreal. I think it is hockey games. You know, what's the take? What's what are your feelings towards America at large? Donald Trump, the administration, the American people, you know, the American people aren't in the streets like save our Canadian brothers from the 25 percent tariff is what it is, though. You know, so I don't just say as it takes shape.

[00:12:12] The reason I wanted to bring this up is because I think it plays throughout all the stuff that's going to happen. Like I said, people in our world are frankly like just thrilled with what's happening. Fire will forge. What is up? Thrilled, you know what I mean? And it's a good thing to some degree. A lot of it are a lot of it is good. But it's just a reminder that there will be repercussions in it all. You know what I mean? And.

[00:12:42] You know, that's what this whole article is about. This whole article that I posted up on the sub stack today is all about that. It's all about drug cartel. It's all about radical Islam. It's all about tariffs. It's all about federal and states rights. Right. Because when you sign an a mountain of executive orders, you are creating a war at the state and federal level. There's no doubt about it. All this stuff, you know.

[00:13:12] Just just worth considering. That's all. What else? What are you guys feelings on tariffs? Jay Ferg says America does get a lot of supplies from elsewhere, but if pushed, we can make our own did before we can again. Yeah, that's kind of my thought about it. I've been thinking a lot about that as America pulls back. Like as America pulls back, I've been thinking a lot about that.

[00:13:37] America has the landmass, the people, the skill, the money to become self-sufficient in large part. Right. Africa doesn't. And it's not our fault and it's not your fault as the taxpayer. It's not your kids fault and your grandkids fault for the trillions of dollars that they're in debt.

[00:13:58] And the reason that your kids are in debt and your grandkids are in debt is that aren't even born yet is because we we created a world. Well, first, we created waterways and oceans that were safe for trade with our Navy. That's what America did first after World War Two. We decided to pump the military full of money to assure that the waterways were safe for trade. Right.

[00:14:28] It wasn't like that before. It wasn't like you could just say, like, take giant boats full of billions of dollars worth of goods, ship them across the ocean, ship them across the world. They'll get there on time and everybody will have their goods. You know what I mean? There were pirates, all kinds of problems that had to be dealt with. That was like our first commitment, you know, and it changed everything and we continue to change everything. And that's that's the weird thing.

[00:14:58] Right. We helped build this thing. This sort of prosperity around the world in large part. And now we're starting to pull back a little. We're pulling back. You know what I mean? Pulling back money, pulling back this, pulling back that. And the only thing that I feel bad about is, you know, like a sort of like a spoiled child with no skills. There's a lot of places in the world.

[00:15:23] They don't have the resources, the skills, that kind of stuff to get back on their own feet. You know what I mean? And it seems, I don't know. It seems like we need to wean them a little. Firewall Fort says, do we have the skills anymore? It takes almost a year to build a stick house nowadays. What? 10 years for a factory? Well, you're right. You're right. Those things could change.

[00:15:47] Um, Kumi Ori Farm says direct shipping from China overseas under $800 is coming to an end. Going to make it harder to get some repair parts. I just got an aftermarket fuse block for a very old truck this way. Not to mention certain medicines from India. You can say ivermectin on rumble. Just write it. Don't be afraid. We have worked too hard, Kumi Ori Farm, for you to censor yourself on this podcast.

[00:16:17] Good God. Don't do it. Don't do it, please. It actually burns me. You know what I mean? Unless you did that by accident. I don't know. Uh, you ready to switch gears? The sub stack will go out to everybody who's subscribed. Um, I don't know. It's, it's a writing platform for me outside of PBN stuff, but I may use it in both.

[00:16:45] Uh, there's a bunch of cool stuff up there. Right? If you want to read the full article five things Trump has done that you must prepare for. Um, then read it. It's a link down below. Okay. It'll be in all the podcast links and so forth. And you can subscribe there if you want to get my writings. Well, it's not always prepping stuff. It's not always survival stuff. Sometimes it's nothing to do with nothing. It's nothing to do with nothing. Imagine that. I want to show you guys something new though.

[00:17:15] I want to show you guys something pretty cool and new. Something. It's a forgotten piece of what we used to do here. And, uh, I don't have a link to the book I'm going to show you, but an old segment made anew. Let's get into it. All right, guys, we did it for a long time.

[00:17:41] It was supposed to be like a crowning part of PBN Daily News. And then I just, you know, I'm like a, I'm like a, like one of like a dog on a leash. You know what I mean? I'd like see something over there and I'm like, you know what I mean? But, uh, I wanted to show you this book first and foremost.

[00:18:01] I think of all the cookbooks that I have, um, this is the best look at Italy and Italian food in existence. And that's kind of what I wanted to talk about. The pictures are important. The recipes even more. So, uh, don't worry. My, I hit the camera. I don't know why the camera is so testy with me, but if I touch the thing it's plugged into over here, it gets mad.

[00:18:31] If going into February, you know, they like Northern Italy. I mean, sorry, Southern Italy. There's a lot of, uh, summary sort of stuff. You know what I mean? And that grilled seafoods and grilled vegetables and these kinds of things. Um, but this is kind of that time of year. It's still the sort of red wine time of the year. It's still the, uh, to me, it always feels like a good time to make pasta from scratch. You know what I mean?

[00:19:01] Making noodles, making pasta from scratch. It really, really easy. And the beautiful thing about it is it lends itself to what hopefully you already have, right? Hopefully you already have eggs, right? Hopefully you have some kind of egg producing creature within your property. Uh, you know what I mean?

[00:19:23] Um, but we're talking about egg yolks, semolina flour, olive oil to create, uh, you know, your basic pasta recipe. I, I did not, I did learn my basic pasta recipe from Jamie Oliver, but it wasn't out of this book in particular. Um, but it's such a good time for that man. Do you have a pasta machine? You know, a pasta machine is, it's one of those things.

[00:19:50] Like if you have kids, it's almost a given, you know, it really is like a given it's a crank. It's a hand crank machine that rolls out sheets of pasta. If you want to make, uh, like the lasagna and there's cutter attachments, you can make fettuccine. You can make spaghetti. It, and I, I would say if you have four arms that work relatively well, you are about, I don't know, 10 minutes away from pasta dough.

[00:20:20] So now it does need to rest. So you gotta, you gotta calculate that in there. Yes. Fire will forge one of those crank thingies, man. Those crank thingies are sweet. The other thing you'd get if you get a crank thingy is, um, you can get these really cool. They're like a, I don't own them because when I make raviolis and stuff like that, I just cut them out with a cup. You know what I mean? Like use the cup, roll out the pasta dough, use the cup, cut out the circle.

[00:20:48] You can put the rat, you know, two circles together. You can crimp, fold and crimp. You can make portellini by taking the half moon fill, you know, filling in the middle half moon and then twist the two ends together. It's fun. Pasta making stuff is fun. It's easy.

[00:21:05] The, but the, uh, sort of the, the, the olive oil, tomato, red wine, fish, high quality meats, you know, basil, red chili flake. What am I missing? Sometimes an emphasis on like cured pork pieces.

[00:21:30] This kind of, uh, this kind of Italian food this time of year really is, it's the best. It's great. Do you buy, I will, I will caution you though. I ate a bunch of like salted salamis and so presadas over the holiday and it did take a toll on me. So you gotta be careful of that. But when you get wrapped up in, um, you know, whatever types of food you're making types of food you're eating and all that kind of stuff.

[00:21:59] I always feel like when you return back to pasta, particularly, you know, like good stuff and you return back to pasta and tomato sauce and all that kind of stuff. It's just your body. I don't know if it's because I'm, you know, from Italian heritage or whatever, but my body just seems to acclimate better. You know, it's like, Oh, I know this stuff, but it is, you know, Italian food is just one of those things. You should dig into it. You should dig deeper into it than spaghetti and meatballs.

[00:22:29] You know, it's highly seasonal. It, it, it's highly focused on local procurement. Um, simplicity too. You know what I mean? There's like a, there's a recipe in here in the beginning. I've never made it, but when I, I used to pour over these books, man, day and night when I was a chef. And there's a recipe in here. It's like fungi on a plate. Where is it? It's in the very early parts of the book.

[00:22:59] I might've missed it actually. I, Oh, it's just like literal mushrooms. Roasted on a plate. Fungi tagliati a fat team. So Tilly con mozzarella. Fusa. It Timo. Timo being fresh time slice mushrooms with melted mozzarella and time. Yeah. What? Let me show you the picture. Then I'll tell you the story.

[00:23:27] So I'm guessing like they broil the entire plate, you know, or, you know what I mean? Broil, uh, the platter, slide it off onto a plate, something along those lines. My mother who is not Italian, but she was really good at this stuff, especially like late night. And my friend, Steve's mom was also really good at the kind of late night Italian simple.

[00:23:54] You know, one of the things my mother would always make sure take old spaghetti and she put it in the microwave, right? With butter, Parmesan cheese and Italian seasoning. Pull it out when it was all hot. Stir up the butter in it. You know, if it's like 10 30 PM and you can't sleep, right? Uh, it's just a way to go. Yeah, you, you got to do it.

[00:24:21] Kumiori farm says you've got a way to keep a SHTF stock of semolina flour. Treat it just like flour. You know what I mean? Treat it just like flour. Same, same deal. Pack fresh USA mylar bags, oxygen absorbers, five gallon bucket, that kind of stuff. The reason semolina is so good is because it's finer. You know what I mean? And it makes us, you could, if you do one with semolina, one without, you could tell the difference pretty easily. Right?

[00:24:49] It's just, try it. You know, it's a denser, it's, I want to say meaty. You know what I mean? When you use regular flour, it's like a more meaty noodle, something like that. It's more delicate with the semolina. But, um, another memory that comes to mind with this sort of like simplistic Italian snack, especially late night snacking is, uh, my friend Steve's mom. I couldn't sleep. I was sleeping over his house and went upstairs.

[00:25:18] We all used to hang out in his basement. I went upstairs and she was sitting in the kitchen with a, I think she had like a key auntie and a pie. And she was like, this is a regatta cheese pie. Do you want to have some regatta cheese pie? It's like, you know, almost midnight or something. And we just had a regatta cheese pie. And it was, it was good. One of the things about it, those sort of Italian desserts too, is they, they don't have the amount of sugar.

[00:25:47] There's a great egg and polenta cake in this recipe, in this book that I showed you. Good, good. Not, not a lot of sugar, not, not as sweet. You'll eat it and you'll say, Oh, it needs more sugar. You know? I don't know. So we're going to bring back the SHTF chef segment. It's, uh, it's essential. You know what I mean? It's essential.

[00:26:09] And I, for the members, I'm going to clip the SHTF chef segments, and I'm going to build out an SHTF series, uh, SHTF chef series. I think it just makes sense, you know, and we'll do some for that member series. We'll also do some, uh, I've got the right camera for the job now. So we can do sort of hands on stuff, more hands on stuff. I could probably gather a bunch of hands on stuff too, that we've done over the years.

[00:26:35] We've done the bacon making the ham curing the, uh, some pickling stuff. Yeah. Anyhow, what else are we doing? L to survive YouTube channel has a really awesome. Oh, light. Oh, sphere review. I don't know when I think came out yesterday or today. Correct me if I'm wrong. Uh, L to survive. I know you're in chat, but head on over to the YouTube channel.

[00:27:01] L to survive L the number to survive, uh, and leave a comment on the O light. Oh, sphere, because I noticed a negative comment. The O sphere is a different product for O light. O light makes really great flashlights, headlamps, that kind of stuff. Um, and I noticed a little bit of a negative conversation, uh, comment over there. I wasn't too happy about it. They're like, this thing is useless. It's a colored light.

[00:27:29] It's a colored light that you can kind of control. It probably is more along the lines of like a govy light. They're trying to probably break into that world over at O light. There's a lot of things you can do with a colored light, a light that changes color can be very effective. You know what I mean? From a, from a preparedness standpoint, you know, it can be a covert way of, uh, communication, right?

[00:27:56] A certain color in the window at night can tell a lot. Especially if you've established what those colors mean throughout like your community, something along those lines. I don't know. Check it out. It's pretty cool. Um, I think that's it for today, folks. We've got to, I've got to dial these little segments in because now I have no into the cash for you today. But it is what it is. I do have a rising Republic this week.

[00:28:25] I got it yesterday from the boys. Steven Menking is coming back Sunday as well. It's going to be a, it's going to be one of those weeks. I supposedly, uh, hang on a second. I'm not backwards and upside down comments are clicking. Where is it? I need a beans and rice cookbook. If there aren't enough recipes, do some with rice and beans. Maybe we'll talk about the Moro's tomorrow.

[00:28:54] Let me write that down. The Moro's was always a really cool beans and rice recipe that was just top notch. And you know, if you, if you participate in September, when we, when we hang the ham, we didn't do it this year. But if you participate September, we'll do it. Um, oh, you got the, you got the, uh, tin fish book. It's a great book, man. It's called Jamie's Italy.

[00:29:23] This book, Jamie's Italy. It really is one of the best. It's it's like, I don't think it's to have like a ton of them just focused on Italian cooking, but I don't know. It's to me, it's the one I always reach for. But anyway, uh, I think that's about it. I'm going, you guys have fun. Check out the sub stack, go to the website, yada, yada, yada, share the podcast. You know, the deal big week coming here at PBN.

[00:29:52] We might be talking about direct energy weapons tonight on, uh, preppers live. All right. Talk to you soon, folks. Run the outro.