Mailing list sign-up

<< Back to main

Breezy Hill Farm Update Jun 23, 2019

Posted 6/23/2019 10:37pm by Art Ozias.


  • Thousands of pears, peaches and grapes.  The recent storms have removed a lot of the damaged fruit and dwarfs, but I still need to remove more.   
  • Our pond east of our house is in need of a major repair.  The overflow steel pipe has rusted and there is a hole and our water level is down about two feet.  We will need to dig out the entire pipe.  We plan to enhance our grass diversion berm and do away totally with the overflow pipe.
  • Our guinea numbers are up.  We had seven new keets before this past week, four hatched under a top hat hen and three from our incubator.  This past week a chicken hen hatched 11 and she has moved to another nest a guinea hen was on and has taken over.  So, we may have even more.  And there is another guinea hen on a nest.  Will be nice to have a bunch of guineas patrolling our yard.  Do they control ticks?  Maybe, we have more ticks this year and fewer guineas.
  • ACREs finally posted Walter Jehne's interview.  BE SURE TO READ THIS!!!  If you google Jehne there are several links they are rather technical.  This interview is very easy to read and understand.  


ACRES U.S.A. Are you suggesting that industrial organic actually functions hydroponically?

JEHNE. By definition, if we’re relying on high levels of fertilizers, we’re going to kill all these microbial interfaces, and then have to depend on that soil solution slush. Our industrially grown food often contains as little as a third of the nutrients as it did before World War II, according to reports published by the UK Ministry of Health, USDA and CSIRO Human Nutrition. You’d have to eat three carrots to get the same nutrients as a pre-World War II carrot. These industrially grown foods often have no trace minerals. And we’re seeing chronic, diet-induced chronic diseases — like Alzheimer’s, cancers and cardiac and immunological disease — go through the roof. Enzymes drive all of our biochemical functions. Enzymes are protein’s molecules, which have a mineral cofactor at their heart. If we don’t get those mineral cofactors through our nutrition, we can’t make those enzymes. Without selenium, for example, we can’t make peroxidase enzymes, which kill cancer cells in animals. We lack the capacity to regulate biochemistry because we’ve compromised our nutrition, though obviously it’s more complicated than that.

One more.  You've got to read the ENTIRE interview.

ACRES U.S.A. Globally, to what extent has human activity degraded productive land?

JEHNE. For the last 8,000 years of “human civilization,” we’ve been very effective at clearing and burning that land, cultivating those soils and building the industrial systems. We’ve oxidized the carbon and destroyed the biological cycles that underpin the health of those landscapes. We’ve done that with 5 billion hectares of land, turning 40 percent of the Earth’s land surface into desert and wasteland. Of the 13.9 billion hectares of ice-free land on this planet, about 40 percent — 5 billion hectares — has become manmade desert and wasteland, and we’re halfway through eating up that natural capital on the remainder. This is documented by United Nations Environment Programme data. Whereas we once had 8 billion hectares of old growth forest on this planet, we’ve cleared 6.3 billion hectares. Some of the forestlands that we’ve cleared have regenerated, like in New England, giving us 3 billion hectares of forest in total. We initially had about 5 billion hectares of grasslands rangelands, but we overgrazed, cultivated, degraded and burned that. The Sahara, Central Australia and the Middle East were all savannahs. Rome got lions and rhinoceros and other wildlife for the Coliseum from the savannahs of Libya. Today Libya is an arid wasteland. As we oxidize the carbon, by definition, those soils can’t infiltrate, retain, or make available water from rain. Invariably, they go to desert. That’s been the history of man on this planet. 

Maybe we do need to populate Mars.  We are on the road to converting our remaining arable land to desserts.



Art Ozias


(660) 656-3409