We did it. Yay.

Welcome to the Maine Farmcast, and I am your cohost, doctor Colt Knight, associate extension professor and state livestock specialist with the University of Maine Cooperative ative Extension. And today, I am joined once again by assistant extension professor and state dairy specialist, Doctor. Glenda Pereira. And today is our one hundredth episode. When we first started this podcast, we really didn't know what we were doing.

But I had one piece of advice that's always stuck with me. This is a quote from my dad. I don't know how far I should go down the rabbit hole in this story, but my dad was a a lifelong coal miner and and foreman in coal mines and things. And I remember right after high school, I went to work in the coal mines, and I can remember going to the mine where and my dad was the foreman there. And whenever he would tell someone to do something, he would just expect them to go do it.

And if they came back and they're like, well, what about this? Or why can't we do it this way or whatever? He would just say, just do it. You know, the old Nike slogan, just do it. And, it got to where someone, and in the the coal mines, we we put all of our safety stickers and stuff on our our hard hats that, like, let you get into the premises.

And, then you get, like, advertising stickers from all the different companies. And so stickers on a hard hat's a thing. But a coal mining hard hat gets used pretty hard, they get worn out pretty quickly. But someone had gotten my dad a Nike just do it sticker. And then he had quit saying just do it, and he just started point whenever he'd tell someone do something, and then I would start backhawking or whatever.

He would just point to his hard hat where that sticker was that said, just do it. Well, by the time that I had got there, he had pointed at that sticker so much he had worn it off. And then somebody had handwritten it with a pencil and then had worn that off too. So it was just a blank spot on the hat. So all the new people must have just thought my dad was was crazy.

He was pointing to

his pointed his hat when they asked him a question. But I think that that position of just do it, you know, quit making excuses and and just do it. And that is exactly what we did. You first when you first start podcasting, it's you've got a million ideas. Well, it turns out those million ideas are about 20 something ideas.

And then so once you get through those first 20 ideas, then you struggle for a little while to come up with things to talk about. We were like grasping at straws and just whatever we could do to make an episode. And now that we've been doing it this long, people are coming to us and asking to be on the podcast or we just meet people and like, Hey, we're going be on the podcast. And so we've got episodes banked all the way up through the summer at this point.

I have so much editing to do.

Yeah. It's fun. Right?

I'm so behind on my editing.

And I don't edit them at all. I post it warts and all. I just put the bumper music on the front and back and Glenda goes through and cherry picks.

Yeah. Do. I like to listen back and

I'm gonna ask you some questions and put you on the spot because we didn't prepare for this at all. Just invited Glenda into the room and I was like, we're gonna do this.

This is all Colt's idea. So Colt, once again, he generated this idea and he put this together. So I didn't prepare

Yep. So once. I'm gonna give you a little heads up. I'm gonna ask you three main questions. One, what was the most interesting topic you hosted on the Maine Farmcast?

What is your favorite Maine Farmcast episode? And what is the most fun story you've heard on the Maine Farmcast? So let's get back to that first one. What is your most interesting topic or most interesting person that you've interviewed on the Maine Farmcast?

Yeah. I think I I really liked talking, I guess. Like, to me is is I I don't know. I I think somebody who I really liked to talk to was, you know, I may be biased, but my adviser. And I'd like to have him back again, Brad Hines, because he's always doing things that are in the future.

Mhmm.

And to me, when I think about my role in extension, right, I don't need to be where farmers are right now in terms of my education and programming. I need to be where they're gonna need my help two years from now, three years from now. Right. We're trying to always prepare that. And I've adopted a lot of the programming that Brad does, and I've learned so much from him.

So I think he's, he's always fascinating. You know, now he's making cheese at his dairy, at his university dairy, and that's where some of his research is gonna go. But, so so that to me is interesting. But the most interesting person actually, based on the definition of the word, was, doctor Sebastian Tursios. He was at the time at the University of California Davis working with doctor Frank Mittlowner, which a lot of folks may know is the GHG guru or the greenhouse gas guru.

And he's now working currently with Altec. And a lot of his work is on beef sustainability. And, again, you know, I just think that whole program is really interesting because cows are part of the solution, not part of the problem. So yeah, those two folks I would say were my interesting people.

Over the last 100 episodes, we've had a chance to talk with some incredible people from across the agricultural spectrum.

Because as noble as a goal that reducing methane can be, you know, reducing our environmental footprint footprint, we have to be we have to be able to make it financially sound. You know, you can't like my advisor says and I'm trying to I'm trying to give him the credit for it because I don't want to take, his his all his phrases away from him and take credit from them. You can be green without being in the green, Right? You have to be economically sound. You have to be economically viable in your business.

So how am I going to use this feed additive that reduces methane, that I know will reduce methane, but it's costing me money. You know, I am losing money on it. That's that that's not what we're looking for. So, you know, companies

pencil out.

Exactly. It doesn't pencil out. And then

back to your question of the most fun story, any story you tell, Colt, I think. You know, I say this to people all the time. Colt's the entertainer and that's why we break up the episodes with him and I because I stick to a script. I I don't do outside of the the, you know, the margins outside of the boundaries. But Colt is really the entertainer and he has an act for podcasting because of his entertaining capabilities.

So any story you've done, I mean, you know, I think the conversation we we had with Doctor. Tom Runsville.

And I never miss a chance to give Glenda a hard time.

Colt and I are here in the studio with, doctor Tom Runsville. Runsville?

Brownsville.

Brownsville.

And pronunciation, Glenda.

I did both. So say say goodbye both. And, doctor see, now you're getting in my head cold.

Doctor Roundsville, it's great to have you with us on the podcast today.

Thanks, Colt. Now,

I would just kick right off into an introduction on on doctor Brownsville and and ask and everything. But Glenda didn't invite me to this podcast recording until, like, five minutes before, where she swore she sent me an invitation on the calendar. And I showed her the calendar and there was no invitation.

I made a mistake and I got caught up. I got caught making a mistake. I'm sorry. It was my fault. I'm admitting this.

You have proof that I'm admitting this on live feed. I don't know if people really care that I made a mistake or not. But let's let's, reel back in to the topic at hand. So

It's time to kick the pig and get started.

It's time to get started and kick this pig. So doctor Tom Ruinsville, Runsville?

Runsville.

I wanna say the second question you said was what was my most fun Yeah. Episode. So my brother was the one who said this, and I agree with him. I interviewed doctor Bethany Dado Sen, who is the calf specialist with Vita Plus in Wisconsin, Minnesota. And when we did that podcast, it was just like we were two pals, you know, having a conversation over coffee.

And it's just because Bethany and I have known each other for almost ten years now. And we're, you know, we've worked in the same space and we really fed off of each other so that you could hear the excitement in my voice and in her voice. And my brother said, wow, it was you guys were basically like having a chat over coffee. So folks check that out. We talked about the five Cs of calf care and heat abatement for dairy cows and calves.

Greg Renfro is entertaining. So any pick the episode where you've told a story and that's the one that I've most enjoyed listening to.

And not every conversation we've had has been serious. You had a really cool black bear story I've always loved. I've got this picture, and it and it's me standing there in my my mining hard hat and a greasy shirt standing in front of a truck Yeah. With a black bear sitting on top of the truck eating a Twinkie. And everybody always wants to know the story behind that picture.

And so I was working in a coal mine on top of a mountain in Twilight, West Virginia. It was the progress mine. We were building a dragline, and there was a little parking lot. We would all go park in that parking lot, and they brought us to the site in a school bus, basically. And there was this this little bear that kept coming around.

It was a real menace. People kept feeding him. So he kept Yeah. Coming And I remember I had a little car at that time. And I pulled into the parking spot.

I got out of the car. I stood up. And you know, it's it's mining world. So I had my lunch bucket in one hand. And, I just happened to look up.

And as I looked up, this bear looked down at me and we just like crossed eyes. And then he looked at me and he looked at my lunch bucket. And then I said, oh, I know what he wants. So I reached into my lunch bucket, the first thing I could grab was that Twinkie. And my thought was is I'm gonna take this Twinkie, and I'm gonna throw it way off into the weeds, and that bear is gonna go chase the Twinkie, and then I will be out of proximity of the bear.

But what happened, bears look very clumsy They do. Just walking around and whatnot. And that bear had cat like reflexes, and he snatched that Twinkie before it made it a half inch out of my hand when I went to throw it. And then he just ripped it open and just started eating it right there the top of your top of the truck. And one of the the other folks we worked with had one of those little disposable cameras.

And I yelled at him. Was like, hey, get my picture. While the bear's distracted. So I stood there and I got my picture taken with the bear eating a Twinkie. But the funny part of this story is the guy that owned the truck, we called him Texas Steve.

I don't think he was from Texas, but I'm pretty sure his name was Steve. I'm not a 100% sure. He just got that name because he wore those pearl snap Wrangler welding shirts. And Steve thought it would be cool to get his picture with the bear too. And so he just started feeding him everything he had in his lunchbox, which is not what he had a Pepsi and the bear was drinking the Pepsi and he just gave him all that food, which worked out well until he ran out of food.

And then the bear got upset that he ran out of food, and the bear literally started chasing him in circles around the center of the parking lot. And they're faster than you think. Yeah. And and so Steve ripped that shirt off, that pearl snap shirt, like like a Superman comic or something. And he took that shirt and he started whipping it at the bear, you know, like a bullwhip too.

Yeah. And and the bear thought it was funny for about the first two or three times he whipped that shirt at him. And then that that next time he did it, the bear just grabbed that shirt and yanked it. He pulled Steve down to the ground. Oh.

And at this point, we're all worried.

Alright. Is it your turn? Do I get to ask these questions?

What are you gonna ask me, Glenda? You can ask me anything that you want. Oh, You have, like, yearning questions that are lingering in your mind. They can go off topic now because we don't have a specific guest or topic today.

Yeah. No, I guess I'd like to, ask some of the same questions, but was there, since you've been doing this, but you've been doing this for a lot longer than I. So for folks that know Colt's, really a media guru, right, video, audio, etcetera. He's got a lot of expertise in all of those aspects. That's really what his programming focuses on.

And he's really knowledgeable about all the tech. So I, I wanna learn more about the tech side of things, but was do you wanna share about an episode that you loved recording and that really got you excited, that you could hear the excitement in your voice? Or is that just with everyone because you just like to do this so much?

I really like to do this, but the first guest that I interviewed with our new microphones now it wasn't our new podcast studio set up, but when we actually got legitimate microphones, was mister Randy Shipley of Shipley Swine Genetics. And I was so enthralled when I got to hear the audio back that it was like clear, loud, no background noise, that kind of thing. And there and not only that, I learned so much from Randy during that entertaining conversation with him about swine genetics and swine production. But after that, I really went down the rabbit hole of like, well, if we got our if we jumped from, you know, horrible audio to this quality audio, what can we do to make this sound like a professional podcast setup? And from there, that's when I started designing the podcast studio.

We improved our amplifiers, our cord setup, our mic stands, and everything. And now we've got this little fun spot to record podcasts in. You know, we've got fun pictures on the wall. We've a lot of memorabilia in here. I've got a lot of stuff from my past in here.

I keep encouraging Glenda to bring her stuff in, but

You think she

brought in this,

didn't Yeah, the sign.

She's got a sign of two cows that says, keep the gate closed no matter what the cow tells you. And I've added neon signs, cowboy hats, cowboy boots, pistol holsters, cows being abducted by alien paintings. I got moonshine jug and hard hats.

Your office is similar. Your office has got a ton of, you know, your own personality in it. I'm a minimalist.

Some of the best podcast moments that we've had came from hearing of how people got their start. But Randy, how did you get into the pig business?

Oh, gosh. It's been a long, long time ago. You know, when I was a freshman in high school, I don't even wanna tell you when that was. It's been a long time ago. I had to have a project.

And so ended up deciding on hogs and ended up deciding on Deer Rock hogs. And so bought a couple gilts in the state of Ohio. Kind of a cute story. When we went to pick them up, they kept them and bred them for me. When my dad and I went and picked them up, he decided to buy a couple also and they were bred.

And so we brought our gilts home and they were all due, just right at the first year, the first couple were due on January 1 and we'd had very little in the way of facilities and so consequently we lost every pig. And so that was kind of a rough start but we just continued right on going. That kind of formed a little bit of a partnership and then out from '68 through today, it just kept getting bigger and bigger and bigger.

I would say you're one of the premier boar studs know, there.

Like, walk me through your initial thoughts about wanting to do the podcast. What was that like in because, you know, in the Northeast, I think there isn't. There's a few livestock podcasts, but not specific extension ones. Penn State and Cornell, they have podcasts. And but I don't know that UNH, UVM, UConn, UMass, those folks have like a livestock, farm based podcast.

So tell us a little bit more about where this

I first started with Extension, my goal was to create educational videos. And there was a lot of hurdles with educational videos because you have to acquire the equipment, you have to shoot, you got to edit, you produce it, then it's got to go through all the marketing steps to make sure everything is correct. And so I thought I could turn out videos at a rapid pace, but it turns out when you go through all the bureaucracy and everything, it was painfully slow. And I went to the National Farm Machinery Show in Louisville, Kentucky.

I remember you telling me

about this. And two friends of mine that I had gone to college with, who had also become professors at the University of Kentucky, had a portable podcast set up that they used and they were doing it right there at the farm machinery show. They set up a table and they had microphones and headphones and they just interviewed farmers and producers and stuff right there at trade show. And I thought that was incredibly neat. And then, podcast guest, Doctor.

Jeff Lemkewler, also from University of Kentucky, he had a podcast. And I liked the way he did it. He just had one microphone and he would bring it with him and then you could just sit down with anybody anywhere and record a podcast. And it was really approachable. And I really liked the way he did it because he just said, Hey, Colt, you want to talk about fencing in Maine on a podcast?

And I said, Yes. And he just opened up and we started talking. We didn't have to prepare. We didn't have to create a script. Because if you're not familiar with academics, prior to here recently, everything was supposed to be scripted.

Like if you wanted to do a video, you were supposed to script it. And you were supposed to get the script approved and this and that. And I do not thrive under scripted environments. Even in graduate school, we have to give like presentations, everybody would like practice their presentation and, and, you know, repeat it word for word until they got it like perfect. Then I would just go in and wing it because I could do if I tried to script something, I would miss a word or step over myself.

Then I was just shot for the rest of the thing. Just, I couldn't deal with that. So, after a while, I learned if I just went in, and I got this advice from a chemistry professor, and he said, Colt, if you're giving a talk in front of people, that means that you're the expert. And just go up there and tell them what you know. I was like, why didn't I think of that?

The evolution of our podcast has been a lot of fun for me on the tech side of things, more so is the guests that we've had on. Not just learning from them, but you get to learn about people. So I've learned more about Glenda through this podcast than I would have ever learned about her as just a colleague down the hallway. And because of that, you become more comfortable with people and you open up discussions, it's easier to work with folks. It's just been a fun ride for me.

This has been probably my favorite thing that I've done in Extension is this podcast. Hold on a second. Glenda just told us that bald eagles are not cool, and she is not down with

bald eagles. I think

hawks gotta explain.

I think hawks are a better raptor than eagles. One, eagles are basically like a seagull, so not cool. They are a pest in my opinion. And if you've ever seen those videos in Alaska with those bald eagles, what do they do? They, like, sit at the trash bin, and they will eat the trash.

Like, not cool. Work for your food, man. And so I think hawks, for example, they sound way cooler. All those eagle noises that like you see in movies or whatever cool effects, that's actually a hawk. If you actually hear what eagles sound like, they're lame.

So that's Golden Eagles though.

Hot take. Glenda, thanks Bald Eagles are lame.

I think they're lame. I think Golden Eagles are way cooler and we actually have our colleague Tom here who probably has done some DNA sequencing on all these animals. I don't know, like, how many golden eagles we have, how many raptors we have in Maine. They're way cooler than seagulls. Seagulls are just, I mean, than eagles.

Eagles are just like seagulls, which are a pest. So anyways

That being said, what's your opinion on pigeons?

Pigeons, I could do without all of them. They are nuisance to dairy farms, to all the farms. They bring in disease, and they just make a mess. So eradicate them. Owls are cool.

Though like, see, this is what I mean. Like, there's so many other cool birds. And I'm generalizing birds because those aren't really birds, they're raptors. But there's so many other cool ones that like I don't know. Baldies don't really they're not exciting, I guess.

Where do you fall on the ratite side of things?

Like

Ostriches and emus.

I don't like them. Don't know.

The look on your face. I wish we had video in the podcast studio equipped.

I don't know. I've never really interacted with them, but like what No.

If you don't like eagles, you would hate an unconscious.

Purpose do they serve, I guess, is my thing.

Well, we're gonna talk about this with Tom because of the tick thing. Because the lone star tick bites people and they get the alpha gal syndrome and they can't eat red meat. And the closest thing that you can have to a steak is an ostrich steak.

Really? Where do you find ostriches to eat?

Ostrich forms.

How do you cook it? Fire. That doesn't sound like it would be good. Like, do you put a lot of like a one steak sauce or rub on there? That sounds like very lean and like maybe jerky would be better.

I feel like you're judging protein sources without ever having tried them.

I don't there a favorite title that you came up with? I have one in mind, which is why and I looked over the lists we had. My my favorite one is oink if you're ready to raise pigs.

The favorite one that I have is one that hasn't come out yet. It's one we recorded with Patricia.

Oh, chocolate milk.

Yeah. And it's like a list of things that were talked about. And really good chocolate milk. Yeah. I think that's my favorite one so far.

Yeah. Yeah. But it's definitely attraction attraction for the students in our program here to just come learn how to manage within a robotic milking system. Yeah. Yeah.

Well, Colt, anything else you wanted to ask or get to know about Patricia?

I feel like I know Patricia so well right now. We've gone over the chocolate milk. We've gone over the livestock.

Well, was big that was a big talking point for Colt. You know, it's

I hate the worst my chocolate milk serious. I know Patricia takes her chocolate

milk serious. Yes.

Glenda is the actual dairy specialist and she's the only one here that acts like she doesn't care about chocolate milk. I love chocolate milk. What's your favorite chocolate milk?

There's this company. It's not even fancy. There's this company on the it's on the I 29 Corridor in Minnesota and South Dakota. It's called I I wanna say it's Cass or Klas. I can't remember now.

I can't but I can see the label. And it was just the perfect milk. It wasn't chalky, and it was smooth like Patricia was mentioning the Houlton Farms chocolate milk was. And it was basically like drinking chocolate, and it's just so delicious. So I really like that one.

But funny enough, I didn't grow up drinking chocolate milk because Portuguese people don't drink chocolate milk. What? So flavored milk is very much, I hate to say it, an American thing.

Like, I was a kid in elementary school, that was the only thing they offered you to drink was milk.

Yeah.

And you got two choices. It came in, like, little four ounce cartons. Yep. It might have been six ounce. I don't remember.

They're little little bitty cardboard cartons. You got the 2% white milk or you got the the the fat free chocolate milk. And you wanna talk about Chalky?

Yeah.

I mean, just the cardboard taste alone is gonna kill you on that. And then I remember about fifth or sixth grade, they brought us all together in class for an assembly and they made this big announcement. We were no longer gonna serve milk in a carton. We were gonna get bags.

What?

They were like little six inch square plastic bags of milk.

That's also very much a Midwest thing. And milk comes in bags.

It came with like a straw with like a Capri Sun. So they had to have this assembly to teach us how to use them. Right? Cause you can imagine, like elementary school kids, if you squeeze the milk and stab it, but you don't put your thumb over the end of the straw, it just squeezes the milk out. Or if you stab it too hard, you go through both sides of the bag and then you gotta go get another straw.

Anyway, it was supposed to be, like, better for the environment and less wasteful, and milk was supposed to taste better and this and that. And I gotta be honest, it probably did taste better than the cartons. But I can remember the first time they ran out of the bag milk and they went back to the the cartons. Every kid went straight for the cartons and we never looked back. We did not like the bag milk at all.

So it only lasted probably less than a school year, the bagged milk.

Yeah. It just sounds wrong. Bagged milk is very much a thing, though. That's so weird.

I've only ever had milk in a school. Started offering whole milk, 2% milk, or this fat free chocolate milk. But when you were a kid, it was always really weird. It's like, why does chocolate milk have less calories than the than the white milk?

Yeah. Yeah. I never really thought about that. Speaking of milk, have you tried the marshmallow chocolate milk, the Oakhurstes?

Haven't tried that one yet. I'm gonna have to because I really like the Oakhurst chocolate milk It's

so good. It's seasonal. So I don't know if they I don't know how much longer they're gonna have it, but it's so good.

And who does the mud seasoned milk? That's not Oakhurst,

does it? That's like true moo moo or something. No. I think it's Oakhurst.

Is it Oakhurst?

Mud season maybe?

Yeah. I like that one too.

Yeah. I think so. Yeah. That one's good.

And I like their one with coffee in it. That one's good.

Didn't like Coffee milk is actually the state beverage of the state of Rhode Island.

And, you know, somehow, after a 100 episodes, we still end up arguing about chocolate milk from time to time.

Alright.

You got more questions. Let's hear them. Did you write them down while you're

sitting I didn't. There No, I was looking back. I just saw that we actually did Getting to Know Your Host. And I still from the people that I've interacted with, that was their favorite episode. So that's gonna be my question is, Colt, tell us more about you.

Take us back to maybe that defining moment where it's really planted you here today in Maine. Because you went from coast to coast.

Mhmm.

You were down in the Southwest part of the country.

Yep.

And now you're in the Northeastern most point of the country, which is pretty cool. Yeah. And you've adapted to both climates, which is not easy.

So I guess my one defining moment that led me here, I had no intention on entering Extension. I was going to be a research professor at a school in the South. I mean, I'm from the South. It never even occurred to me to apply for a job in the Northeast. But I my PhD advisor, Doctor.

Dan Faulkner, he was a great research scientist and a great beef cattle guy. He's originally from Idaho. He worked at the University of Illinois for twenty some odd years, retired from there, went down to Arizona and took over that program. And I was his first PhD student at Arizona. And Doctor.

Faulkner, I don't know that if he didn't like people, or he's just super shy. But I remember you'd go up to his office and ask him a question. And if you leaned into the doorway, you could just see he had this like deer in the headlights look and he'd get all hopped and he was like, he just wanted you to go away. And you could send him like 20 questions in an email that was like 14 paragraphs long. He would just reply back with yes or no.

It's like, to what question? And I don't know, was two years, I think, into my PhD program. And he asked me to give one of his extension talks for him because he wasn't going to be able to make it. And I did that. And then he asked me to do another one.

And really, one of the only real advice that I got from him, he just casually mentioned when I was applying for jobs, he was like, there's an extension job open here. You should apply for that. You would be great an extension because you know how to talk to people. Yep. Without saying sounding snarky or trying to impress people with vocabulary or whatever.

Yeah.

I think you bring your true self. When you and if folks have attended any workshops or meetings with Colt, you know, he's really his authentic self and he doesn't beat around the bush or, you know, pretend to be somebody he's not. He's he's down to earth in that aspect. So I think he's right in that, you know, a lot of people can relate to you because you show a lot of vulnerability. Yeah.

Yeah. So he was right on that. Right on money.

But we look forward to being on YouTube here in the near future. I'm going to do some more I'd like to do more hands on extension programming, like our artificial insemination schools, pasture walks, that kind of thing. Less classroom type stuff, more meat cutting schools.

That one is always, I mean, your waitlist for

I'm the meat about to announce that one. And that's a

bum

rush to get into that. Then so that's going to be all hands on deck for that. So I'd like to do more hands on extension programming. And then just yesterday, I announced that I'm going to be running for Vice President of the National Extension Association. It's kind of a four year gig because you get elected as vice president, serve as president-elect and then president and then past president.

And so I've been heavily involved the National Extension Association. So I think that's going to be a lot of fun. So that's fun. I'm going to be applying for my second term on the National Pork Board this fall. That's a three year stint.

So that's been a lot of fun being on the National Pork Board. I've learned so much about pig politics and pig production being on that. It's it's been great.

Yeah.

So tell us a fun story before we leave.

Fun stories.

I'm always the one telling stories. You never I tell any

don't know. My life's just not as exciting as yours. I think that's why. I'm maybe I'm just, like, lame or boring, but a fun story. Let's see.

I mean, you know, I like people see me and they maybe, you know, like always see me on, you know, professional type like but the most I would say, I'm gonna admit the most unprofessional thing management. I'm always late.

This is true.

And that's just how I am. But you know what's what's funny is that I'm Portuguese and being late is part of the culture. Mhmm. I kid you not. Anywhere when we go to Portugal and I'm with my family, it's like, alright, we plan to be somewhere at ten.

It's eleven. And that's when people start showing up. And you're like, we've been here for an hour and my husband hates it because my husband, if you're on time, you're My adviser, if you're on time, you're late. So my I'm surrounded by peep you are the same way. Mhmm.

You are always early because to you, it's late being on time. But a funny story that happened recently about this whole time thing was I went to Ohio with the dairy challenge students here from UMaine. And I said, you know, you guys meet me at the airport and we will, just meet up there, whatever, you know, get a ride, etcetera. And I'll drive there too. And I was late because I locked myself out of my house and I didn't factor in the time Mhmm.

That it would take to get back into my house. And Ben was down east, which for folks, if you're not from Maine, down east is like, past Acadia. It's like Machias almost down to Canada, New Brunswick, Nova Scotia, that whole area. That's down east. So he wasn't getting back anytime soon.

And my students just were like, what are we gonna do? What are we gonna do? You're not here. Where are you? But I made it.

I told them it all works out. And it does work out in the end. But on the way back from our flight.

Now, it doesn't always work out. Remember that time you missed your flight to

the conference

because you were running late?

Not no. Not necessarily.

Mhmm.

All the flights also and one of our students just had this happen. And I feel so bad for them because they had to fly to Boston because they were rebooked and rebooked and rebooked because Bangor couldn't get flights in and out. But we we the my students and and they've now learned that everything is gonna work out. And so, you know, I guess my funny story is that factor in time for locking yourself out of the house when you catch a flight. But now, if you're like me, just get TSA pre check.

So now I can skip the line and be late. And I don't know why I didn't do it before.

When Glenda was expecting her first child, we had a faculty meeting and there was gonna be a surprise baby shower for Glenda. And our program administrator went out and bought all kinds of stuff and cow shaped cupcakes and this and that. And we'd put it in the break of the morning break of the meeting. And so it started like 08:30 or nine and then ten or 10:30 Glenda was, we're just surprised. And it was like, really close to getting to be ten and Glenda still wasn't there.

I remember I was texting, I was like, are you coming? She's like, yeah, I'm coming. I'll be there. But then like five minutes before I had called her, I was like, Glenda, you have to be here at this

I didn't know why. I don't know why, but

I basically Yeah. Walked in the door as you're getting ready to do it.

Yeah. Yeah. I time that's the most everything else I'm I'm super professional on. It's my one trait that if you maybe invite me anywhere, tell me to be there earlier. But it's it's it's it's a it's a really weird thing because, yeah, being on time is being late.

So anyways, that's if if you're close to me, you know this about me. But if you're not, you just learned.

Mhmm.

One of my most vulnerable things about me is that I'm always late.

Well, that's good to learn. And if folks have got comments, suggestions, critiques.

About how to improve my time management.

Yeah. Or you just wanna tell us how much you're looking forward to being video podcast, send us an email. We're at Glenda.

So you can email us at extension.farmcast@main.edu.

From just doing it to 100 episodes. Thank you all for listening.