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Show Notes

November 15

John Rush host of Rush To Reason

Guests & Topics

Al Smith – Golden Eagle with his guest Jeremiah Hanes. / Interview 

Shanisty Ireland, Food & Lifestyle Influencer. Topic: Holiday Recipes with LonoLife bone broths and how they make great stocking stuffers. Recipe / Interview 

Dr. Julie Gatza gave us a crash course in Healthy Holiday Eating 101. Learn the seven golden rules to navigate the holiday buffet and maintain your waistline easily. Plus, great Turkey Cooking Tips. Absoraide from Nature’s Sources  800-827-7656 Discount Code: Radio / Interview 


Richard Battle: I Want What I Want, and I Want it NOW! What do we do while we wait for things we want to occur? / Interview

Males pretending to be female in sports. Article / Comments  / Jersey Joe’s Comments

Sunny Kutcher – Young Americans Against Socialism & Educate Freedom Newsom’s overnight SF cleanup for Xi Jinping but not Americans. / Interview 

Craig from Wheatridge called in about the teacher’s union-backed school board candidates. Increase the taxes on certain vehicles for “slush funds” – Bicycles / Comments


Jersey Joe: Schools and no more standardized testing. Immigration and the Safe Country Policy. Do the Chinese use Chinese or American Tools when building things? / Comments 

Dealers are not prepared for EV sales. Article / Comments 

Is your car spying on you? Article / Comments 

Scott Garliss – Porter and Company Research: More data pointing to a slowing economy and consumer spending. How AI will affect the job market./ Interview

Is your car spying on you? Tesla is in the data industry. Article / Full Commentary 

LonoLife Stuffing

1 loaf cornbread
1 baguette, prepared according to package instructions
1 loaf French bread
1 whole large onion or 2 medium onions, diced
5 stalks celery, diced
1/2 bunch parsley, chopped
1/2 cup (1 stick) butter
6 cups prepared LonoLife Bone Broth of your choice, more if needed for moisture
1/2 teaspoon dried basil
1/2 teaspoon ground thyme
1 Tablespoon fresh rosemary, finely minced
Salt and pepper


1. Cut all the bread into 1-inch cubes and lay them out on sheet pans. Cover with a dish towel and let them dry out for 24-48 hours until they’re dry and crisp.

2. Melt the butter in a large skillet. Add the onions and celery and cook for 3-4 minutes. Add the prepared bone broth, parsley, rosemary, basil, thyme, salt, and pepper and stir.

3. Put all the bread cubes in a large bowl and slowly ladle in the broth mixture, tossing as you go until the dressing has the moisture level you want. Taste and add more seasonings as needed.

4. Pour the dressing into a large casserole pan. Bake the casserole for 20 to 30 minutes at 375 degrees F until golden and crisp on top.