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Posted 10/17/2009 7:14pm by Art Ozias.
  • Ingredients (film) will be shown this next Tuesday at La Sous Terre starting promptly at 7 pm.  I have Food, Inc on the way and a new film Dirt, The Movie.  Stay tuned.
  • Yes, if you bought honey from us, we can reuse the jars.  Please return when empty.
  • We are vaccuum packing the wheat, so when you come to pick up milk it will be available.

 

Most of you already know this, but you may have a friend that still believes the cholesterol myth.   If you are on a statin, perhaps there are some questions you need to ask.  http://www.healthy-eating-politics.com/statins.html

 

Bill Moyers had two interesting guests recently discussing the financial crisis.  You may want to watch for a different perspective. http://www.pbs.org/moyers/journal/10092009/watch.html


that's it from the hill.  Art and Debra
Posted 10/14/2009 7:23pm by Art Ozias.
  • Check out the Pot Roast recipe on our web site.  It is under MORE on the right.
  • Those that have your beef, I hope you have requested the rump roast.  Those who are getting their beef, make sure you get a rump roast.
  • Ingredients, the film is this Tuesday, Oct 20 at 7 pm.

Most of you already know this, but you may have a friend that still believes the cholesterol myth.   If you are on a statin, perhaps there are some questions you need to ask.  http://www.healthy-eating-politics.com/statins.html


 

Bill Moyers had two interesting guests recently discussing the financial crisis.  You may want to watch for a different perspective. http://www.pbs.org/moyers/journal/10092009/watch.html

that's it from the hill.  Art and Debra

Posted 10/13/2009 10:38pm by Art Ozias.
  • The film, Ingredients, (about 70 minutes) is showing this next Tuesday at 7 pm at La Sous Terre.  Great film.
  • The hogs are sold.  Thanks.
  • We have about six turkeys left.
  • Still have some beef.  We had the best rump roast yesterday.  I will post that recipe as soon as I can condense it.  Watch for it on our site.
  • I am enclosing some wheat information.  We have some great hard white winter wheat for $.80/#.  On the internet it sells for over a dollar. 
  • We have the last honey for the year.
  • We have some pumpkins left.  $3 each.
  • Green house is complete and we are starting to fill it for winter food.  Stop by and see it.  It didn't cost much and should provide a lot of food. 

I’m sure glad the USDA and FDA are protecting the consumers.  I don’t think you read about this in your local papers.  It’s no wonder newspapers are struggling.
http://blog.foodandwaterwatch.org/blog/archive/2009/10/06/if-it-is-broken-fix-it

I sent this info some time ago.  I am sending it again.  We have some excellent hard white winter wheat.   It makes great biscuits, pancakes and can be sprouted. http://editor.nourishedmagazine.com.au/articles/wheaty-indiscretions-what-happens-to-wheat-from-seed-to-storage

And there is more on white bleached flour.  http://www.healthy-eating-politics.com/white-flour.html    .  This is an interesting and informative web site.

Here is more reading from the web site “Healthy Eating Politics”.     http://www.healthy-eating-politics.com/dietary-guidelines.html 

that's it from the hill.  Art and Debra

Posted 10/8/2009 10:39pm by Art Ozias.
This link did not work in a recent update 10709.  Here it is again.  I hope it works this time.  http://www.healthfreedom.net/index.php?option=com_content&task=view&id=893&Itemid=1
Posted 10/8/2009 9:14pm by Art Ozias.
  • OK, here is the pig deal.  There are four hogs.  They will be ready mid Nov.  They are $2.75/lb hanging weight.  A side will be about 100 lb.  Processing will be about $60.  So a side (half hog) would be approximately $275 plus $60.  Hogs will be delivered to the processor in Holden, Mo.  The processor will cure, smoke, etc to your specifications.   Each person is responsible for pick up and for the processing cost.  There is a $75 deposit required to secure your order.  You can order a whole or a half.  I have a few emails expressing interest, but now with the pricing information I need a final decision
  • No more chickens orders are being accepted.  We have ordered just enough to fill the existing orders.
  • Turkeys will be ready the week-end just before Thanksgiving.  They must be picked up that Saturday.  They will weigh 15-20 lb and are $2.10/lb.  Place your orders now.  We have a fixed number of turkeys, so when they are gone they are gone.
  • Have you marked your calendar for the Oct 20 showing of Ingredients at La Sous Terre?
  • I have sent info on nanotechnology in past updates.  I not sure I totally understand, but apparently we need to be aware of this new technology.  

Keep Nanotechnology Out of Organic!

A major reason why consumers shop for products that are certified organic is to avoid hazardous and unlabeled Genetically Modified Organisms (GMOs), toxic chemicals, and now the most recent, and likely most dangerous hi-tech poison of them all - nanotechnology. Nanotechnology is now a multi-billion dollar Frankenstein monster industry churning out a vast menu of untested and unlabeled products containing tiny nanoparticles including non-organic vitamin supplements, food packaging, processed food, cosmetics, and sunscreens.

The United States Department of Agriculture's National Organic Standards Board (NOSB) has been debating an official ban on nanotechnology in organic. When it meets November 3-5, 2009 in Washington, D.C., the NOSB will consider a recommendation supported by the the OCA and the organic community that would "prohibit nanotechnology in organic production, processing, and packaging."

Nanotechnology is inherently dangerous. Mounting scientific evidence indicates that nanomaterials produce dangerous "free radicals" which can destroy or mutate DNA and can cause damage to the liver and kidneys. Nanotech particles not only injure and kill lab animals - they could kill you as well.

Every day, new evidence of the dangers of nanotechnology emerges:

Workplace nanoparticle exposure was linked to seven cases of serious and progressive lung disease in China including two patient deaths.

Nanoparticles present in a chemical found in sunscreens - titanium dioxide - are being examined as possibly causing Alzheimer's and Parkinson's diseases.

Tell the USDA that you want the National Organic Standards Board to take a strong stand against the use of nanotechnology in organic.

that's it from the hill.  Art and Debra

Posted 10/7/2009 9:52pm by Art Ozias.

I apologize for any confusion on the last update regarding chickens.  I was requesting everyone that had ordered chickens to reaffirm their order.  I stated "first come first served";  I should have said that "first  orders will be filled first" based on the original order date. 


Remember to mark your calendar for Oct 20.  We are showing Ingredients.  We were able to view this film at the recent Kansas International Film Festival.   Anything new in this film?  That depends at what stage of awareness you are.
 

Here is a good interview regarding the swine flu.  Be sure to watch this interview.  Just click on the appropriate link.

http://www.healthfreedom.net/index.php?option=com_content&task=view&id=893&Itemid=1



that's it from the hill.  Art and Debra
Posted 10/4/2009 2:28pm by Art Ozias.
  • Chicken day is on Monday, Oct 12.   Several of you have sent emails requesting chickens.  Just to make sure I haven't omitted someone, everyone needs to reply again.  Remember, it is on a Monday and all fryers need to be picked up that day.  We have no extra freezer space.  I think we have more requests than we have birds, so it is first come first served.  There will be another chicken day in about four weeks.  Then the last one will be in December.  That will be the last until Spring.  It doesn't make sense to have them indoors during the winter.  They are being raised on grass as this is optimal for the best tasting fried chicken.  They will fare much better in your freezer than in the a barn with the ground covered with snow. 
  • The price is the same $2.75 per pound.  No discounts.  We only have 33 in this batch.  An owl got two last week.  Be sure to make your plans for the winter months.  Let us know and we will attempt to fill all orders with the December batch.
  • We just received the lastest issue of Wise Traditons from WAPF.  It is as usual, a wealth of infomation about health.  I recommend visiting their web site, www.westonaprice.org  and subscribing.  Here is another way to VOTE.  This organization is doing the RIGHT THING.
  • For those interestedin the origin of the swine flu go to www.humanesociety.org/swineflu .  Dr Michael Greger, MD at Cornell has a DVD (acutually I think it is a power point presentation) that will tell you all you need to know about how the virus originated. If you go to the site you will have to watch chapter by chapter.  I sent him a self addressed envelope(6 inches wide) with $1.39 postage and got the cd "free".   It is a lecture, so get a cup of coffee or tea and you will know why it is rightly called the "swine flu".  H1N1 masks its origin.
  • At www.birdflubook.org  there is more info.   
  •  Learn about Iodine with Brunetti. http://www.youtube.com/watch?v=YXHYm2a59zY&feature=related

 

 

Know anyone with diabetes?

http://articles.mercola.com/sites/articles/archive/2009/08/18/Black-Tea-Fights-Diabetes.aspx

 

Worried about the flu?  Read this and forget the flu.  http://articles.mercola.com/sites/articles/archive/2009/08/27/Canada-Looks-at-Vitamin-D-for-Swine-Flu-Protection.aspx

that's it from the hill.  Art and Debra
Posted 9/22/2009 11:21pm by Art Ozias.
  • Thanks to all that attended the film this evening.  The 11th Hour was done in 2005.  It is now four years later and we haven't made very much progress.  Perhaps if more people were aware of the many aspects of the dangers to our biosphere, there would  be less apathy.
  • I am including an interview of Dr Blaylock.  Be sure to watch it.  Send it to your mailing list.  It is that important.
  • Here is the direct link. http://articles.mercola.com/sites/articles/archive/2009/09/19/The-Truth-about-the-Flu-Shot.aspx    MAKE SURE YOU TAKE THE TIME AND WATCH THIS INTERVIEW!!
  • The next movie will be Oct 20 at 7 pm.   The title is "Ingredients".
  • that's it from the hill.  Art and Debra
Posted 9/20/2009 9:49pm by Art Ozias.
  • We are showing the film, The 11th Hour, this Tuesday at La Sous Terre. It explains our ecological crisis and points out pathways for change. Start time is 7 pm.  Bring a friend.
  • Debra, Marlies and I attended the Kansas International Film Fest this afternoon and saw the film, Ingredients, a documentary featuring people inside the movement to bring personal and economic health back to our communities.  This was the second screening of the film.  The first was in Berlin.   We will show the film at our October showing.  The director Robert Bates was there and after the film he held a Q and A session.  It was very interesting.
  • After the film we decided to go eat.  We went to a new restaurant, Local.  It is near the Bluebird Bistro.  The Local gets most of their food ingredients at local farmer markets.  After a film showing at La Sous Terre someone invariably asks, "What can I do?".  Supporting business that are trying to do the right thing is an excellent first step.  Remember, you get opportunites to vote several times a day, not just in November.

I’ve had this info in my updates, but there are a lot of new members and this has some updated information. http://articles.mercola.com/sites/articles/archive/2009/09/03/Brain-Damage-From-Mobile-Phone-Radiation.aspx

 

Here is a concise discussion by Dr. Mercola on cholesterol:


Do You Really Have "High" Cholesterol?

Sally Fallon, the president of the Weston A. Price Foundation, and Mary Enig, Ph.D, an expert in lipid biochemistry, have gone so far as to call high cholesterol "an invented disease, a ‘problem’ that emerged when health professionals learned how to measure cholesterol levels in the blood."[10]

And this explanation is spot on.

If you have increased levels of cholesterol, it is at least in part because of increased inflammation in your body. The cholesterol is there to do a job: help your body heal and repair.

Conventional medicine misses the boat entirely when they recommend that lowering cholesterol is the way to reduce your risk of heart attacks, because what is actually needed is to address whatever is causing your body damage -- and leading to increased inflammation and then increased cholesterol.

Further, there is absolutely NO evidence to show that lowering your LDL cholesterol to 100 or below is good for you, but what do you think the American Heart Association STILL recommends?

Lowering your LDL cholesterol levels to less than 100.[11]

And to make matters worse, the standard recommendation to get to that level almost always includes cholesterol-lowering drugs.

The Risks of Lowering Your Cholesterol Too Much

The common mindset in much of the developed world is that lowering your total blood cholesterol below 200 mg/dL is a key to good heart health. In reality, lowering your cholesterol does nothing to address any underlying problems … and lowering it too much can seriously devastate your health.

One large study conduced by Dutch researchers found that men with chronically low cholesterol levels showed a consistently higher risk of having depressive symptoms.[12] This may be because cholesterol affects the metabolism of serotonin, a substance involved in the regulation of your mood.

On a similar note, Canadian researchers found that those in the lowest quarter of total cholesterol concentration had more than six times the risk of committing suicide as did those in the highest quarter.[13]

Dozens of studies also support a connection between low or lowered cholesterol levels and violent behavior, through this same pathway: lowered cholesterol levels may lead to lowered brain serotonin activity, which may, in turn, lead to increased violence and aggression.[14]

And one meta-analysis of over 41,000 patient records found that people who take statin drugs to lower their cholesterol as much as possible may have a higher risk of cancer,[15] while other studies have linked low cholesterol to Parkinson’s disease.

What cholesterol level is too low?

Brace yourself.

Probably any level much under 150, an optimum would be more like 200.

So how do you know if your cholesterol really is too high?

How to Find Out What Your Cholesterol Levels Really Mean

Personally, I believe anything above 330 is likely too high. But another powerful way to determine if you’re at risk from abnormal cholesterol metabolism is to check your ratio of HDL, or "good" cholesterol, and your total cholesterol.

Your HDL percentage is a very potent heart disease risk factor.

Simply divide your HDL level by your cholesterol. That percentage should ideally be above 25 percent. Typically, the higher the better, as there are no known side effects of having too high good cholesterol.

If your ratio falls below 15-20 percent you are at high risk, and below 10 percent, it’s a significant indicator of risk for heart disease.

You can also do the same thing with your triglycerides and HDL ratio. That percentage should be below 2.

Keep in mind, however, that these are still simply guidelines, and there’s a lot more that goes into your risk of heart disease than any one of these numbers.

Do You Want to Safely and Effectively Optimize Your Cholesterol Levels?

First, please realize that simply lowering your dietary cholesterol intake is not an effective primary strategy.

Why?

Because 75 percent of your cholesterol is produced by your liver, which is influenced by your insulin levels. Therefore, if you optimize your insulin levels, you will also regulate your cholesterol levels.

One of the most powerful ways you can do that is by exercising, and paying attention to the foods you eat. Foods that increase your insulin levels will also contribute to high cholesterol by making your liver produce more of it.

With that in mind, here are my primary recommendations for safely regulating your cholesterol levels:

  1. Get the right amount of exercise. When you exercise you increase your circulation and the blood flow throughout your body. The components of your immune system are also better circulated, which means your immune system has a better chance of fighting an illness before it has the opportunity to spread.
  2. Make sure you’re getting plenty of high-quality, animal-based omega3-fats, such as those from krill oil.
  3. Reduce, with the plan of eliminating, grains and sugars in your daily diet.
  4. Eat the right foods for your nutritional type.
  5. Eat a good portion of your food raw.
  6. Eat healthy, preferably raw, fats that correspond to your nutritional type. This includes:
    • Olive oil
    • Coconut and coconut oil
    • Organic raw dairy products (including butter, cream, sour cream, cheese, etc.)
    • Avocados
    • Raw nuts
    • Seeds
    • Eggs (lightly cooked with yolks intact or raw)
    • Organic, grass-fed meats
  7. Avoid smoking and drinking alcohol excessively.
  8. Address your emotional challenges. I particularly love Meridian Tapping Techniques (MTT) for stress management.

As you’ll notice, these recommendations are all lifestyle-based, meaning that with a few key changes to your diet, activity level and emotional health your cholesterol levels will naturally optimize -- without the need for statin drugs or supplements like red yeast rice.

that's it from the hill.  Art and Debra

Posted 9/16/2009 7:24pm by Art Ozias.

The next film at La Sous Terre will be The 11th Hour.  Next Tuesday at 7 pm.


I am enclosing a letter that I submitted to our local paper.  We had several articles extolling the value of bio-mass as an energy source.  I was surprised that the editor published the letter.  I am sending the letter so those of you that aren't local will have some "talking points" if the subject comes up.  Nobody is addressing the long term effects.  They never do.  We've been so good, in the past, at fixing problems, even the ones we create.  

Before everyone jumps on the bio-mass bandwagon perhaps one should evaluate the long term effects of further de-mineralizing our soils.  An organic farmer will tell you that the fastest way to de-mineralizing ones soil is to sell your hay (bio-mass).  Raising and selling commodity grains is much slower as only the seed is removed from the farm.  Now with the crop residue (bio-mass) being removed as well, the de-mineralizing is accelerated.  What’s the significance?  Several anthropologists have concluded that some civilizations disappeared due to the destruction of their soil, and hence their food stuffs suffered to such an extent that the people disappeared.

The USDA measures the nutrient density of our foods which have decreased about 50% in the last sixty years, since the end of WWII.  At that time our present day commercial fertilizer farming paradigm began.  We have been able to raise crops simply by adding chemical fertilizers while the trace mineral levels have decreased.  If the nutrient density has decreased by 50 % then one needs to eat twice as much spinach just to get the same minerals and vitamins.

Now with bio-mass being removed for fuel, even more minerals are being removed from the soil.  With switch grass and big blue stem (warm season grasses) being processed for fuel, the final chapter in de-mineralization will take place.  Corn, cereal crops, and other cool season grasses have root systems that only penetrate a small distance into the soil.  As such the minerals that are being removed are confined to the shallow depth of their roots.  With warm season grasses it changes dramatically as their roots can be 10- 15 feet into the soil.  This exposes many  more minerals for the plant to mine from the earth. 

No one in this discussion of bio-mass for fuel is willing to address the long term consequences.  For Cohen to state “One bio-mass source is being created in Johnson County from otherwise useless organics, such as switch grass” indicates a lack of appreciation for organics in the food chain.  I use switch grass as a mineral source and forage for my cattle, especially during the dry season.  They fatten nicely after two months on warm season grasses.   Another statement “Dedicated energy crops…could be grown…on vast places of unused land or under-used land that is not suitable for food crops at all”.  My great uncle, on an adjoining farm,  in the early 1900’s had a fine orchard of fifty acres, containing 5000 “Ben Davis” apple trees, besides other small fruit.  That farm according to Cohen is “not suitable for his “food production”, but it was certainly suitable for 5000 apple trees.  But today since most food takes 1500 miles to get to your plate, I guess local apples would not be classified as food.   And your caption on Wednesday, “this means Missouri farmers can use scrub land to grow …” does not reflect the value our soils.   Our scrub land when farmed using sustainable methods, one being leaving crop residue to create humus and feeding the soil organisms will create a soil that is alive and healthy.  We use no chemical fertilizers and are able to raise a smorgasbord of grasses and legumes on our scrub land.   We are able to finish beef with a very limited carbon foot print.  It’s a healthy food and our many customers will attest has a great flavor.  The flavor comes from the soil.  If one does not have a healthy soil, you can’t have a healthy forage, you can’t have a healthy animal and finally you can’t have a healthy person. 

 

I am attaching an article that explains this possibly better than I can.

 

Switch grass beats corn for ethanol production but violates law of return

Staff report

WASHINGTON: The energy return of producing ethanol from switch grass is more than seven times greater than that for corn but has a hidden cost that is not being discussed.

Switch grass is a warm-season native grass that grows from the Gulf of Mexico to Canada in the USA.

An average acre of corn produces about 400 gallons of alcohol, while an acre of switch grass yields 1,150 gallons of ethanol.

The energy output/input ratio of converting corn to ethanol is about 1.2 to 1 but is 4.4 to 1 with switch grass.

Switch grass is heated to 900 degrees F for one second which liquifies the grass. This liquid can then be fermented into ethanol.

The primary advantage to switch grass is that it is a perennial and does not require annual planting.

It is also being touted as not needing nitrogen fertilizer as it can feed on naturally occurring levels of soil nitrogen.

However, this soil nitrogen is actually from the breakdown of soil organic matter placed there by previous plants’ residue.

The USA currently produces about 4.3 billion gallons of corn-based ethanol and experts believe this could grow to 12 to 14 billion gallons, which is just a fraction of the 140 billion gallons of gasoline Americans burn annually.

In contrast, experts say switch grass and crop residues could produce about 60 billion gallons or slightly under half of America’s annual consumption of gasoline.

What is being overlooked is that continuous whole plant removal will drain the soil of needed minerals and organic matter just as making hay does.

This violation of the agricultural law of return is also being ignored in the idea of hauling off corn stalks and other crop residues for ethanol production that help maintain soil organic matter.

The closest thing to a free lunch energy-wise in nature is the direct grazing of whole plants with animals as they return 95 to 98% of the minerals in the plant as manure and urine.

Perhaps, grazing more and growing less energy-intensive corn would yield a more sustainable reduction in petroleum energy use than using whole plants for ethanol.