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Breezy Hill Farm Update Dec 9, 2018

Posted 12/9/2018 8:02pm by Art Ozias.


  • During the last group of dirt hogs, one person could not be reached in time.  Deer season was approaching and the processor could not wait.  I took it and am enjoying the breakfast sausages and the homemade pon haus/scrapple.  Sure is good for breakfast with our eggs and Debra's sourdough bread.
  • I cured the bacon and it also is very good.  Curing bacon is so easy.
  • Just finished a gallon of homemade kraut.  Again very easy to make.  We sold a bunch of kraut making items.  I hope they are being used.
  • We have some extra kefir grains.  Also, have fed some SCOBY's to our chickens.  Anyone wanting to start making their own KOMBUCHA, let us know and we can save one for you.
  • We have a new house phone and it definitely eliminates crank calls.  If you call, you have to give your name.  No name, and the phone won't even ring.  It's a Motorola.
  • We may have a split half and maybe a half of a beef also available this month.  I have sent out a couple of notices and have not heard back.  As is always the case, we reserve and we notify, BUT if there's no response in a reasonable time we go to the next person wanting to order. We lowered the price per pound to $4 for the remainder of this year.  We only have one beef left.  Next harvest will be next year, probably in May.
  • We are very close to having ground beef ready.  Due to holidays, we will wait until January.


Ever get headaches??


The widely-adopted, factory farm, "bigger is better" food system has reached a point where the fundamental weaknesses of it are becoming readily apparent, and foodborne disease and loss of nutrient content are just two of the most obvious side effects.

It's a proven fact that factory farmed and processed foods are far more likely to cause illness than unadulterated, organically-grown foods. This connection should be obvious, but many are still under the mistaken belief that a factory operation equates to better hygiene and quality control, when the exact opposite is actually true.

A pig rolling in mud on a small farm is far "cleaner" in terms of pathogenic bacteria than a factory-raised pig stuck in a tiny crate, covered in feces, being fed an unnatural diet of genetically modified grains and veterinary drugs.


The Hog Sh*t Floodwater Of Hurricane Florence Is No Accident


This is an OZY Special Briefing, an extension of the Presidential Daily Brief. The Special Briefing tells you what you need to know about an important issue, individual or story that is making news. Each one serves up an interesting selection of facts, opinions, images and videos in order to catch you up and vault you ahead.


What happened? After 57 people in 16 states were sickened by beef thought to be contaminated with a salmonella strain this week, the Tolleson meat company in Arizona recalled 6.5 million pounds of raw beef. That includes hundreds of products marked with “EST. 267” inside the U.S. Department of Agriculture  inspection mark, and it constitutes the biggest recall in several years. But beef wasn’t the only food to be recalled: In the past week, 89,000 pounds of ham were recalled due to listeria after one person died. And an egg-borne salmonella outbreak grew, with 24 more cases across five states despite last month’s recall of contaminated eggs from Alabama’s Gravel Ridge Farms.

Why does it matter? This year has seen a spike in food recalls, and that could lead to even more regulations aimed at protecting consumers from shoddy factory and food production practices. Tolleson was called out by federal regulators last year for "egregious" and "inhumane" livestock conditions. Last month, the USDA issued draft rules that could see future recalls routinely name not just the food’s manufacturer but also the retailers that might sell the tainted products, in an attempt to better protect the public. This is occasionally done already but isn’t yet common practice.


The year of food poisoning. There has been a jump in reported tainted food this year, from Goldfish crackers to lettuce. But that’s not necessarily a bad thing. Experts say it’s at least partially the result of advances in technology that allow the Centers for Disease Control to identify more threats. In some cases, such as with Goldfish, a swift recall prevented any reported illnesses. But there are more culprits to consider, like food chains that include more imports and Americans’ love of pre-chopped fruits and vegetables.

Long-term impact. A recent study from the University of Georgia found that companies feel the pain for years after a recall. Data from beef recalls from 1996 to 2016 showed that cattle prices took a hit for as long as two years after the incident. Not only that, but multiple recalls can add up: In 1998, farmers lost $454 million in revenue after a jump in recalls over the previous two years. So far, it’s too soon to tell how the latest recalls will hit the farming industry’s bottom line. But the study suggests that because such recalls can be so expensive, it’s producers who ought to invest more to prevent them.

International impact. American meat producers are already on shaky ground after President Donald Trump’s tariffs on Chinese products led to retaliatory tariffs on U.S. beef. Beijing had only lifted a 14-year ban on American beef imports due to mad cow disease in June 2017, and farmers were already struggling to gain a foothold in the world’s second-largest beef market (after the U.S.) — but at least the newness of the market for American farmers means these tariffs may not hugely affect their bottom lines. Meanwhile, U.S. pork producers have been hit with high retaliatory tariffs from China and Mexico this year, as well as recalls of 89,096 pounds of ham this month owing to potential listeria contamination and 42,246 pounds of sausage in September that may have been contaminated with plastic.

Safety at home. Unlike E. coli or listeria contamination, it’s not actually against the rules to sell meat contaminated with salmonella. Heating salmonella past 160 degrees Fahrenheit kills the bacteria, so if the meat is cooked it shouldn’t be a problem — a loophole the U.S. Food Safety and Inspection Service (FSIS) has used since the Nixon era to explain the discrepancy, despite protests from public health watchdogs. As it stands, authorities wait for salmonella cases to pop up and then investigate which product may have caused it before asking companies to recall the food voluntarily. That only applies to meat and poultry, though — fish, cereal, produce and other food products are under the jurisdiction of the Food and Drug Administration, which makes recalls mandatory.







  • According to researchers at the University of Texas at Austin, glyphosate may kill bees by altering the bacterial composition in the bees’ guts, making them more prone to fatal infections

  • Researchers call for improved guidelines for glyphosate use, as current guidelines assume bees are not harmed by glyphosate-based herbicides

  • Roundup reduces beneficial bacteria in the colon of female rats. Regardless of the dose — 0.1 ppb, 400 ppm or 5,000 ppm — the animals’ gut bacteria underwent significant changes

  • Glyphosate’s primary mode of action is that it shuts down amino acid synthesis, followed by inhibition of protein synthesis necessary for plant growth. This also causes the plant to be more susceptible to soil microbes, including pathogens

  • Roundup, dicamba and 2,4-D promote antibiotic resistance by priming pathogens to more readily become resistant to antibiotics; all three herbicides increase antibiotic-resistance of E. coli and salmonella specifically


Art Ozias

(660) 656-3409