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Breezy Hill Farm Update July 15, 2019

Posted 7/15/2019 10:12pm by Art Ozias.


  • Saturday's ground beef pickup went very well.  The list has been updated and those who did not get an email notice have moved up and will be getting their requests on the next  ground beef day.  Thanks to all for being on time.  When it's hot, time is critical to get it into your freezer.
  • I just got an email request for a Dirt Hog.  I was caught up and now a new list is started.
  • Virginia is having a chicken day this Saturday.  Email her with your request,
  • Sure is great to have tomatoes and green beans from the garden. Beets, Carrots, Cabbage, Broccoli and all the herbs.  Oh yes, the Blackberries.
  • The Japanese beetles are back. They have decimated my early peach trees again this year.  I have already dumped eight five gallon buckets of trapped beetles.  I thought last year was an anomaly, but i guess this is going to be an annual invasion.  I have a plan for next year.  I don't see any natural predators.


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. 



To Combat Climate Change, Start From the Ground Up (With Dirt)


Climate Change Is Intensifying Food Shocks

From rain-soaked fields in the Corn Belt to drowned livestock, food shocks—abrupt disruptions to food production—are becoming more common as a result of extreme weather.



Right to Harm” takes viewers into the lives of those fighting the impacts of CAFOs in communities across the nation.

In North Carolina, people recall being sprayed with liquid manure when giant hog farms move in next door. In Arizona, residents struggle to breathe outside their homes because of fumes emitted from massive barns housing 4 million laying hens. In Wisconsin, where large dairy operations abound, wells are contaminated with rotovirus and salmonella.

These are some of the communities that appear in Right to Harm, a new documentary about the people living beside concentrated animal feeding operations (CAFOs) and the battles they’re waging to protect their health and quality of life.

It’s the latest project from Matt Wechsler and Annie Speicher, the filmmakers behind Sustainable, a film that shines a light on people producing food outside of the industrial system. In the process of making the first film, the team say they were tipped off to how communities living near factory farms were paying some of the invisible costs of “cheap” meat and dairy production.


Maybe the Jeff City crowd should have watched some of these films before there recent vote on local control. As usual one only needs to “follow the money”.


Art Ozias