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Breezy Hill Farm Update Jan. 22, 2017

Posted 1/22/2017 8:48pm by Art Ozias.

            BREEZY HILL FARM WEEKLY UPDATE

  • For those of you who purchased the recent "dirt" hogs, be sure to call Gilbert's tomorrow to give them your instructions for processing.  They will be processing your pork starting early next week.  These hogs were 5 cents per pound less than the last.  Sure glad that guy who called me complaining of the price for the hog being less than the processing didn't get one of these.  I wonder if he has had a "dirt" hog pork chop yet?
  • We still have about 100 pounds of ground beef available.  The processing date is scheduled for Feb 23.  If interested send me your request.  Someone called me this past week and requested 20 pounds and I failed to right it down.  So, if you called, call again or send me an email with your request.
  • I am taking three beeves to the processor tomorrow.  Those on the list for freezer beef will be getting an email tomorrow with the weights and costs.  Be sure to check your emails tomorrow.
  • Those who requested the ground pork will be getting an email at the end of this next week.  I will have the total amount available and hopefully everyone will get their amount.  It looks like I will be able to keep the $1.75/lb price.  I'll know for sure once we have the total amounts.  Pick up will be at the farm on Saturday February 4 at 12 noon.
  • I have posted under recipes on our web site various options for making your own sausage.  Check it out.
  • My how times are changing.  Terra has three different flavors of KOMBUCHA on tap.  It's not been very long ago that I couldn't spell Kombucha.  We still have baby SCOBY's available for free.  Our favorite flavor is ginger and lime.
  • I just finished watching this utube presentation, https://www.youtube.com/watch?v=389vNLA0Ya0&feature=em-subs_digest .  It  was easy to watch during the football game, as not much was happening, and who needs to hear two guys talking for two hours.

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The Dilemma: too Much Time in the Tub

You've probably been there  —  not much to do, plenty of time on your hands, achy bones and the splendid notion that a nice, relaxing bath might be the ticket.

After several minutes of bliss (about a half hour, they say), you happen to notice something that would be slightly alarming if it hadn't happened so many times before, starting when you were a kid with your snorkel gear and rubber ducks floating around with you: pruny fingers and equally pruny toes. Wrinkly digits.

Here's the scientific basis for this odd phenomenon. For whatever reason, the digits in question are more prone to wrinkling than other areas of your body. It's called "glabrous" skin, meaning hairless. It's thicker than the skin found on other parts of your body, which is good whenever you touch something that's too hot.

When water seeps into glabrous skin, electrical charges are sent to your nerve endings — more precisely, the sympathetic nervous system, says Dr. Sarina Elmariah, a dermatologist at Massachusetts General Hospital to STAT. In response, the nerves send a message to your blood vessels that it's time to constrict, or tighten.

When water starts to permeate into your skin, it's thought that the upper layers of your fingertips start to swell. Simultaneously, the nerves in your fingertips (or toe tips) start the constriction process, which scientifically is known as vasoconstriction —  the narrowing of blood vessels.

"That creates a negative pressure that essentially pulls down the upper layers of the skin, leading to this wrinkling or 'undulating' pattern," explains STAT reporter Megan Thielking.


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The U.S. Centers for Disease Control and Prevention (CDC), says every year around 2 million people in the U.S. contract a bacterial infection that antibiotics can’t fix,  and 23,000 die as a direct result, added:

“Nearly one-third of all prescriptions for antibiotics are unneeded, or incorrectly prescribed by doctors, which is part of the problem … 47 million unnecessary antibiotic prescriptions are given every year in the United States.
http://articles.mercola.com/sites/articles/archive/2017/01/11/antibiotics-meat-supply-skyrocketing.aspx?utm_source=prnl&utm_medium=email&utm_content=art3&utm_campaign=20170111Z1&et_cid=DM130767&et_rid=1837019864





THAT'S IT FROM THE HILL FOR THIS WEEK.  ART AND DEBRA

Art Ozias

(aozias@gmail.com)
(660) 656-3409
www.breezy-hill-farm.com