Is Recession Preparing a New Breed of Survivalist? [Survival Today

They could be photoshopped, there is a lot of that on the internet these days. Aren’t they pretty??

http://www.theorganicinstitute.org/programs/worthit

Organic. It’s Worth It.

Access an assortment of fact sheets highlighting some of the many benefits of organic here.

Fact Sheets:

Organic Foods & Children
Protecting the Next Generation
Health of the Planet
Organic Agriculture & Production
Environmental Facts
Protecting the Planet
Excerpts from Beauty, Health, & Happiness
Toxic Chemicals in Conventional Cleaners
Organic Clothing
Global Organic Textile Standard
Case for Organic Cotton
Organic Cotton Fact Sheet
Nutrient Content

Chicken Supreme

4 skinless, boneless chicken breast half - cut into cubes
1 onion, chopped
3/4 cup butter, melted
1 1/3 cups water
6 ounces dry bread stuffing mix
1/4 cup water
1 (10.75 ounce) can condensed cream of chicken soup
1 cup shredded Cheddar cheese
In a non-stick skillet over medium heat, cook and stir the chicken and onion
until the chicken is no longer pink and juices run clear.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart
casserole dish.
In a medium bowl, blend the melted butter, 1 1/3 cups water, and dry stuffing
mix. Place 1/2 the chicken and onion mixture in the prepared dish, and cover
with the stuffing mixture. Cover with the remaining chicken mixture. In a small
bowl, mix the 1/4 cup water and cream of chicken soup, and pour into the dish.
Top with the Cheddar cheese.
Bake 30 minutes in the preheated oven, or until bubbly and lightly browned.

Dorie
http://groups.yahoo.com/group/MouthwateringMainDishesAndMeats/

Recipe source: Moms Menu Plan yahoo group, submitted by Dorie

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2. TNT Recipe -— Lemony Sugar Snap Peas with Mushrooms

LEMONY SUGAR SNAP PEAS WITH MUSHROOMS

8 oz pkg sugar snap peas
1 tbs oil
2 tbs unsalted butter
10 oz pkg white mushrooms, sliced
2 cloves garlic, chopped
2 lemons, zested and juiced
2 tsp chopped tarragon

In saucepot, bring 2 quarts salted water to a boil. Add peas and cook 4 min. drain. In skillet, cook oil and 1 tbs butter 30 seconds. Add mushrooms and garlic, cook 4 min. Add peas, cook 2 min. Remove vegetables to platter. Add 1/4 cup lemon juice, 1/4 tsp zest and tarragon to skillet, cook 1 min. or until reduced to 2 tbs. Add remaining butter, cook 30 seconds. Season with salt and pepper, if desired. Pour over vegetables. MAKES 6 SERVINGS OF SUGAR SNAP PEAS.*

Recipe source: The Apple Dumpling Gang yahoo group, submitted by Russie

Peg´s Note....be sure to let the sauce cook down because it may be too lemony for you...it was a little shocking at first, but then we got used to it and loved it!

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My Favorite Burger
Healthy Cooking
April/May 2009 issue
Page: 50

“After having a burger similar to this at a diner years ago, I tried to
lighten it up without losing the great flavors. Now I can enjoy one more
often without feeling guilty!” -Kristen Swihart – Perrysburg, Ohio

SERVINGS: 4
CATEGORY: Main Dish
METHOD: Grill (gas or charcoal)
TIME: Prep: 25 min. Gril: 15 min.

Ingredients:
1/4 cup grated onion
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound lean ground beef
1 cup sliced fresh mushrooms
1/2 cup sliced sweet onion
4 kaiser rolls, split
4 ounces fat-free cream cheese
2 bacon strips, cooked and crumbled

Directions:
In a large bowl, combine the onion, garlic powder, salt and pepper. Crumble
beef over mixture and mix well. Shape into four patties.
If grilling the burgers, coat grill rack with cooking spray before
starting the grill. Grill, covered, over medium heat or broil 4-6 in. from
the heat for 4-6 minutes on each side or until a meat thermometer reads 160°
and juices run clear.
Meanwhile, in a small skillet coated with cooking spray, cook and stir
mushrooms and onion over medium heat until onion is golden brown. Grill
rolls for 1-2 minutes or until lightly toasted.
Spread rolls with cream cheese; top with burgers and mushroom mixture.
Sprinkle with bacon. Yield: 4 servings.

Nutrition Facts
One serving: 1 burger Calories: 410 Fat: 13 g Saturated Fat: 5 g
Cholesterol: 75 mg Sodium: 737 mg Carbohydrate: 37 g Fiber: 2 g Protein: 33
g

http://www.tasteofhome.com/Recipes/My-Favorite-Burger

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My Favorite Burger for 2
Healthy Cooking

“After having a burger similar to this at a diner years ago, I tried to
lighten it up without losing the great flavors. Now I can enjoy one more
often without feeling guilty!” -Kristen Swihart – Perrysburg, Ohio

SERVINGS: 2
CATEGORY: Main Dish
METHOD: Grill (gas or charcoal)
TIME: Prep/Total Time: 25 min. Grill: 15 min.

Ingredients:
2 tablespoons grated onion
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 pound lean ground beef
1/2 cup sliced fresh mushrooms
1/4 cup chopped sweet onion
2 kaiser rolls, split
2 ounces fat-free cream cheese
1 bacon strips, cooked and crumbled

Directions:
In a large bowl, combine the onion, garlic powder, salt and pepper. Crumble
beef over mixture and mix well. Shape into two patties.
If grilling the burgers, coat grill rack with cooking spray before
starting the grill. Grill, covered, over medium heat or broil 4-6 in. from
the heat for 4-6 minutes on each side or until a meat thermometer reads 160°
and juices run clear.
Meanwhile, in a small skillet coated with cooking spray, cook and stir
mushrooms and onion over medium heat until onion is golden brown. Grill
rolls for 1-2 minutes or until lightly toasted.
Spread rolls with cream cheese; top with burgers and mushroom mixture.
Sprinkle with bacon. Yield: 2 servings.

Nutrition Facts
One serving: 1 burger Calories: 402 Fat: 13 g Saturated Fat: 5 g
Cholesterol: 75 mg Sodium: 736 mg Carbohydrate: 36 g Fiber: 2 g Protein: 33
g

http://www.tasteofhome.com/Recipes/My-Favorite-Burger-2

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Southwest Steak Quesadillas
Healthy Cooking
April/May 2009 issue
Page: 55

Colorful peppers and onions make this fantastic dish look as great as it
tastes. As an added bonus, folding over one larger tortilla (instead of
using two smaller ones) saves you a few grams of fat. Caroline Shively -
Alexandria, Virginia

SERVINGS: 4
CATEGORY: Main Dish
METHOD:
TIME: Prep/Total Time: 30 min.

Ingredients:
1 each small green, sweet red and yellow peppers, finely chopped
1 small red onion, finely chopped
4 fat-free flour tortillas (10 inches)
1/2 cup shredded reduced-fat cheddar cheese
1 cooked Southwest Flank Steak (recipe also in Recipe Finder), chopped
1/4 cup minced fresh cilantro
2 tablespoons chopped seeded jalapeno pepper
Salsa, guacamole and reduced-fat sour cream, optional

Directions:
In a large nonstick skillet coated with cooking spray, cook and stir the
peppers and onion over medium-high heat until tender. Transfer to a small
bowl.
Coat the same skillet with cooking spray; add one tortilla. Sprinkle 2
tablespoons cheese over half of tortilla. Top with a fourth of the steak,
1/3 cup pepper mixture, 1 tablespoon cilantro and 1-1/2 teaspoons jalapeno.
Fold over and cook over low heat for 1-2 minutes on each side or until
cheese is melted; remove. Repeat for remaining quesadillas, spraying pan as
needed. Cut into wedges; serve with salsa, guacamole and sour cream if
desired. Yield: 4 servings.

Nutrition Facts
One serving: 1 quesadilla (calculated without optional ingredients)
Calories: 379 Fat: 13 g Saturated Fat: 6 g Cholesterol: 64 mg Sodium: 772 mg
Carbohydrate: 35 g Fiber: 3 g Protein: 30 g

http://www.tasteofhome.com/Recipes/Southwest-Steak-Quesadillas

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Family-Favorite Meat Loaf
Healthy Cooking
April/May 2009 issue
Page: 57

Colette Gerow, of Raytown, Missouri combines ground beef with ground turkey,
it’s the key to this flavorful meat loaf that’s sure to become a menu
staple. Horseradish adds just the right amount of zip. “It has my husband’s
seal of approval!”

SERVINGS: 6
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 15 min. Bake: 45 min.

Ingredients:
1/3 cup egg substitute
1 can (6 ounces) tomato paste, divided
2 tablespoons Dijon mustard
2 teaspoons prepared horseradish, divided
1/2 cup quick-cooking oats
1 envelope onion soup mix
1-1/2 teaspoons garlic powder
1 teaspoon steak seasoning
1 pound lean ground beef
1/2 pound lean ground turkey
1 teaspoon water
1/2 teaspoon sugar

Directions:
In a large bowl, combine the egg substitute, 1/2 cup tomato paste, mustard,
1 teaspoon horseradish, oats, soup mix, garlic powder and steak seasoning.
Crumble beef and turkey over mixture and mix well.
Shape into a loaf and place in an 11-in. x 7-in. baking dish coated with
cooking spray. Combine the water, sugar, remaining tomato paste and
remaining horseradish; spread over meat loaf.
Bake, uncovered, at 350° for 45-55 minutes or until a meat thermometer
reads 165°. Drain if necessary. Yield: 6 servings.

Nutrition Facts
One serving: 1 slice Calories: 250 Fat: 10 g Saturated Fat: 3 g Cholesterol:
76 mg Sodium: 763 mg Carbohydrate: 16 g Fiber: 3 g Protein: 24 g Diabetic
Exchange: 3 lean meat, 1 vegetable, 1 fat, 1/2 starch.

http://www.tasteofhome.com/Recipes/Family-Favorite-Meat-Loaf

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Soup-Bowl Cabbage Rolls
Healthy Cooking
April/May 2009 issue
Page: 61

This fabulous alternative to traditional stuffed cabbage rolls is simple to
assemble, so it’s handy for busy weeknights. “It’s very filling and has
plenty of fiber from the cabbage,” says Terri Pearce, of Houston, Texas.

SERVINGS: 4
CATEGORY: Lower Fat
METHOD:
TIME: Prep: 15 min. Cook: 35 min.

Ingredients:
1 pound lean ground beef
1 garlic clove, minced
1 small head cabbage, chopped
2-1/2 cups water
2/3 cup uncooked long grain rice
1 tablespoon Worcestershire sauce
1 teaspoon onion powder
1 teaspoon dried basil
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
1 can (28 ounces) crushed tomatoes
1/2 teaspoon salt
2 tablespoons grated Parmesan cheese, optional

Directions:
In a nonstick Dutch oven, cook beef and garlic over medium heat until meat
is no longer pink; drain. Stir in the cabbage, water, rice, Worcestershire
sauce, onion powder, basil, cayenne and pepper; bring to a boil. Reduce
heat; cover and simmer for 25-30 minutes or until rice is tender.
Stir in tomatoes and salt; heat through. Sprinkle with cheese if
desired. Yield: 4 servings.

Nutrition Facts
One serving: 2-1/4 cups (calculated without cheese) Calories: 397 Fat: 9 g
Saturated Fat: 4 g Cholesterol: 56 mg Sodium: 707 mg Carbohydrate: 51 g
Fiber: 9 g Protein: 30 g

http://www.tasteofhome.com/Recipes/Soup-Bowl-Cabbage-Rolls

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Southwest Steak
Healthy Cooking
April/May 2009 issue
Page: 54

Lime juice tenderizes the steak while garlic, chili powder and red pepper
flakes kick things up. “My husband and I came up with this together as
something lighter to make on the grill.” Caroline Shively - Alexandria,
Virginia

SERVINGS: 8
CATEGORY: Lower Fat
METHOD: Grill (gas or charcoal)
TIME: Prep: 15 min. + marinating Grill: 10 min.

Ingredients:
1/4 cup lime juice
6 garlic cloves, minced
4 teaspoons chili powder
4 teaspoons canola oil
1 teaspoon salt
1 teaspoon crushed red pepper flakes
1 teaspoon pepper
2 beef flank steaks (1 pound each)

Directions:
In a large resealable plastic bag, combine the first seven ingredients; add
the beef. Seal bag and turn to coat; refrigerate for 4 hours or overnight.
Drain and discard marinade. Coat grill rack with cooking spray before
starting the grill. Grill beef, covered, over medium heat for 5-7 minutes on
each side or until meat reaches desired doneness (for medium-rare, a meat
thermometer should read 145°; medium, 160°; well-done, 170°).
Let stand for 5 minutes; thinly slice across the grain. Yield: 8
servings.

Nutrition Facts
One serving: 3 ounces cooked beef Calories: 187 Fat: 10 g Saturated Fat: 4 g
Cholesterol: 54 mg Sodium: 259 mg Carbohydrate: 2 g Fiber: 0 g Protein: 22 g
Diabetic Exchange: 3 lean meat, 1 fat.

http://www.tasteofhome.com/Recipes/Southwest-Steak

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Succulent Beef Skewers for 2
Healthy Cooking

Agnes Ward, of Stratford, Ontario says, “These are no ordinary beef kabobs!
They’re herb-infused and need to marinate at least two hours or overnight
for the best flavor. If you feel like splurging, this recipe’s also
fantastic with beef tenderloin.”

SERVINGS: 2
CATEGORY: Lower Fat
METHOD: Grill (gas or charcoal)
TIME: Prep: 15 min. + marinating Grill: 10 min.

Ingredients:
2 teaspoons Dijon mustard
2 teaspoons balsamic vinegar
1 teaspoon packed brown sugar
1 teaspoon Crisco® Pure Olive Oil
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/2 teaspoon minced fresh thyme or dash dried thyme
1 garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 pound boneless beef sirloin steak, cut into 1-1/2-inch cubes

Directions:
In a large resealable plastic bag, combine the first nine ingredients. Add
the beef; seal bag and turn to coat. Refrigerate for at least 2 hours or
overnight, turning occasionally. Drain and discard marinade.
Coat grill rack with cooking spray before starting the grill. Thread
beef onto two metal or soaked wooden skewers. Grill, covered, over
medium-hot heat for 8-10 minutes or until beef reaches desired doneness,
turning occasionally. Yield: 6 skewers.

Nutrition Facts
One serving: 1 skewer Calories: 171 Fat: 7 g Saturated Fat: 2 g Cholesterol:
64 mg Sodium: 375 mg Carbohydrate: 4 g Fiber: 0 g Protein: 22 g Diabetic
Exchange: 3 lean meat, 1 fat.

http://www.tasteofhome.com/Recipes/Succulent-Beef-Skewers-2

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Succulent Beef Skewers
Healthy Cooking
April/May 2009 issue
Page: 54

Agnes Ward, of Stratford, Ontario says, “These are no ordinary beef kabobs!
They’re herb-infused and need to marinate at least an hour or overnight for
the best flavor. If you feel like splurging, this recipe’s also fantastic
with beef tenderloin.”

SERVINGS: 6
CATEGORY: Lower Fat
METHOD: Grill (gas or charcoal)
TIME: Prep: 15 min. + marinating Grill: 10 min.

Ingredients:
2 tablespoons Dijon mustard
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
1 tablespoon Crisco® Pure Olive Oil
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/2 pounds boneless beef sirloin steak, cut into 1-1/2-inch cubes

Directions:
In a large resealable plastic bag, combine the first nine ingredients. Add
the beef; seal bag and turn to coat. Refrigerate for at least 2 hours or
overnight, turning occasionally. Drain and discard marinade.
Coat grill rack with cooking spray before starting the grill. Thread
beef onto six metal or soaked wooden skewers. Grill, covered, over
medium-hot heat for 8-10 minutes or until beef reaches desired doneness,
turning occasionally. Yield: 6 skewers.

Nutrition Facts
One serving: 1 skewer Calories: 170 Fat: 7 g Saturated Fat: 2 g Cholesterol:
64 mg Sodium: 297 mg Carbohydrate: 4 g Fiber: 0 g Protein: 22 g Diabetic
Exchange: 3 lean meat, 1 fat.

http://www.tasteofhome.com/Recipes/Succulent-Beef-Skewers

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Polynesian Stir-Fry
Healthy Cooking
April/May 2009 issue
Page: 15

This restaurant quality meal blends the sweet taste of pineapple and apricot
with crunchy veggies and tender pork. The peanuts add a special touch. Susie
Van Etten -Chapmansboro, Tennessee

SERVINGS: 4
CATEGORY: Lower Fat
METHOD:
TIME: Prep/Total Time: 30 min.

Ingredients:
1 can (8 ounces) unsweetened pineapple chunks
1 tablespoon cornstarch
2 tablespoons cold water
1 tablespoon reduced-sodium soy sauce
2 tablespoons reduced-sugar apricot preserves
1 pork tenderloin (1 pound), thinly sliced
3 teaspoons canola oil, divided
1 medium onion, halved and sliced
1 small green pepper, cut into 1-inch pieces
1 small sweet red pepper, cut into 1-inch pieces
2 cups hot cooked rice
Chopped unsalted peanuts, optional

Directions:
Drain pineapple, reserving juice; set aside. For sauce, in a small bowl,
combine cornstarch and water until smooth. Stir in the soy sauce, preserves
and reserved pineapple juice; set aside.
In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons oil
until no longer pink. Remove and keep warm.
Stir-fry onion and peppers in remaining oil for 3 minutes. Add
pineapple; stir-fry 2-3 minutes longer or until vegetables are crisp-tender.

Stir cornstarch mixture and add to the pan. Bring to a boil; cook and
stir for 2 minutes or until thickened. Add pork; heat through. Serve with
rice. Just before serving, sprinkle each serving with peanuts if desired.
Yield: 4 servings.

Nutrition Facts
One serving: 1 cup stir-fry with 1/2 cup rice (calculated without peanuts)
Calories: 339 Fat: 8 g Saturated Fat: 2 g Cholesterol: 63 mg Sodium: 204 mg
Carbohydrate: 40 g Fiber: 2 g Protein: 26 g Diabetic Exchange: 3 lean meat,
1-1/2 starch, 1 vegetable, 1/2 fruit, 1/2 fat.

http://www.tasteofhome.com/Recipes/Polynesian-Stir-Fry

http://www.theorganicinstitute.org/programs/worthit

Organic. It’s Worth It.<<<<<

I agree and am so glad to see the truth coming out about some of the things folks use every day.

Such as plastic baby bottles and in the microwave to boot.

Dr. Bill says that when plastic is heated, it dissolves a little into the food.

Took me years of waiting to hear him say that, for as a scientist, he likes modern inventions.

His new family is about 50 years younger than his first children and he does not heat the plastic baby bottles.

We dress our kids in clothes from a petroleum based fabric and feed and store their foods in a petroleum based containers.

And wonder why we have problems with them and strange illnesses.

Pumpkin Cake
One Cake mix- I used yellow
1 -15 ounce can pumpkin filling<<<

Did you try the recipe?

I always intended to do so.

LOL, it is easy enough for even me.

Golden Herb Potato Chips<<<

I thought that you would like that one.

I’ve found the problem with your Firefox, Granny:<<<

I have had that pattern of cat marking here, but not that color.

That would be something to see.

Some of mine are a brilliant white, with all the Siamese markings in orange.

Happi too, has to be one of the all time top photos, you can almost feel the peace they feel.

That is going to be a real surprise to all of them when the door is opened.

A bunch of cute babies.

One can get hooked on making photo frames, LOL, I did.

Seems you never have the right one to match the painting.

Your lattice frame, would be a food one for odd ball antiques and rusty nail displays.

LOL, yes, nails, as in square nails, railroad spikes and other odd types.

Horse shoe nails.

A hand pump is an excellent idea and can be a life saver.

Getting water out of a well, is impossible, unless there is a working pump.

Use it a couple times a week, for it will have what are called leathers in it, has to do with making the water pressure to bring up the water and if they dry out, the pump will not work.

When those that are laughing at you want water, and it will happen one of these days, be sure they do all the pumping.

Rusty nails are quite artistic, I think. Good idea. They would look nice with small shells, too.

HR 875 The food police
http://www.freerepublic.com/focus/f-news/2202469/posts

campaign for liberty ^
Posted on Mon Mar 09 2009 07:32:17 GMT-0700 (Pacific Daylight Time) by modhom

HR 875 The food police, criminalizing organic farming and the backyard gardener, and violation of the 10th amendment

This bill is sitting in committee and I am not sure when it is going to hit the floor. One thing I do know is that very few of the Representatives have read it. As usual they will vote on this based on what someone else is saying. Urge your members to read the legislation and ask for opposition to this devastating legislation. Devastating for everyday folks but great for factory farming ops like Monsanto, ADM, Sodexo and Tyson to name a few.

I have no doubt that this legislation was heavily influenced by lobbyists from huge food producers. This legislation is so broad based that technically someone with a little backyard garden could get fined and have their property siezed. It will effect anyone who produces food even if they do not sell but only consume it. It will literally put all independent farmers and food producers out of business due to the huge amounts of money it will take to conform to factory farming methods. If people choose to farm without industry standards such as chemical pesticides and fertilizers they will be subject to a vareity of harassment from this completely new agency that has never before existed. That’s right, a whole new government agency is being created just to police food, for our own protection of course.

DO NOT TAKE MY WORD FOR IT, READ THIS LEGISLATION FOR YOURSELF. The more people who read this legislation the more insight we are going to get and be able to share. Post your observations and insights below. Urge your members to read this legislation and to oppose the passage of this legislation.

Pay special attention to

* Section 3 which is the definitions portion of the bill-read in it’s entirety.

* section 103, 206 and 207- read in it’s entirety.

Red flags I found and I am sure there are more...........

* Legally binds state agriculture depts to enforcing federal guidelines effectively taking away the states power to do anything other than being food police for the federal dept.

* Effectively criminalizes organic farming but doesn’t actually use the word organic.

* Effects anyone growing food even if they are not selling it but consuming it.

* Effects anyone producing meat of any kind including wild game.

* Legislation is so broad based that every aspect of growing or producing food can be made illegal. There are no specifics which is bizarre considering how long the legislation is.

* Section 103 is almost entirely about the administrative aspect of the legislation. It will allow the appointing of officials from the factory farming corporations and lobbyists and classify them as experts and allow them to determine and interpret the legislation. Who do you think they are going to side with?

* Section 206 defines what will be considered a food production facility and what will be enforced up all food production facilities. The wording is so broad based that a backyard gardener could be fined and more.

* Section 207 requires that the state’s agriculture dept act as the food police and enforce the federal requirements. This takes away the states power and is in violation of the 10th amendment.

* There are many more but by the time I got this far in the legislation I was so alarmed that I wanted to bring someone’s attention to it. (to the one person who reads my blog)

Didn’t Stalin nationalize farming methods that enabled his administration to gain control over the food supply? Didn’t Stalin use the food to control the people?

Last word...... Legislate religion and enforce gag orders on ministers on what can and can’t be said in the pulpit, instituting regulations forcing people to rely soley on the government, control the money and the food. What is that called? It is on the tip of my tongue..........

I haven’t read any of the Senate’s version of the bill as I have been poring thru the House’s version. Here is the link and I hope some of you can take a look and post your observations and insights below. One thing I am pretty sure of is that very few if any Senator’s have actually read the legislation and when it comes up for a vote they will more than likely take someone else’s word on how they should vote. The other thing I am pretty sure about is that the legislation was probably written by lobbyists and industry experts.

S 425 http://thomas.loc.gov/cgi-bin/bdquery/z?d111:s425:

Things you can do

1. Contact your members at 202-224-3121 and ask them to oppose HR 875 and S 425. While you are at it ask them if they personally have read the legislation and what their position is? If they have not read the legislation ask them to read it and politely let them know that just because other representitives are not reading the legislation and voting on it does not mean they can do the same.

2. Get in touch with local farmers and food producers by attending a local farmers market and asking them how business is.

3. Attend a local WAPF meeting, this is a good start to learning about what is going on in farming and local & state initiatives. The website is http://www.westonaprice.org/localchapters/index.html

4. Check out the Farmers Legal Defense Fund at http://www.ftcldf.org/index.html

5. Find out who sits on your states agriculture and farming committee and contact them with your concerns.

6. Continue to contact your elected officials and let them know your position on legislation and why.

7. Get active at the local and state levels, this is the quickest way to initiate change.

mplsconservative said: “39 co-sponsors and they all have a “D” by their name. This is one scary bill.”

HR 875 The food police
http://www.freerepublic.com/focus/f-news/2202469/posts
<<<<

I have been skipping the sites that told how to grow marijuana, and in the future it may be that we have to study their methods, in order to grow vegetables.

There was a recent bust on a house set up for growing marijuana, as the local beat cop, while walking the alley noted the high electric being used on the meter of a vacant house...sure tip off to gro-lights.

The jihadi and illegals on the borders of Mexico dig fancy tunnels, those of course would make good growing units for vegetables, if you were not on the border and they did not cave in and take the cops car with them.

Now I understand what the hidden gardens are all about, “survival”.

For the past couple years, there has been a movement going on, asking people to plant food plants in forrests, at springs, etc, any place that potatoes or beans or any other food seed could be planted.

Is that where we will be next year?
granny

HEPATITIS B VIRUS - INDIA (08): (GUJARAT), RECYCLED MEDICAL WASTE
***********************************************
A ProMED-mail post
http://www.promedmail.org
ProMED-mail is a program of the
International Society for Infectious Diseases
http://www.isid.org

Date: Thu 12 Mar 2009
Source: The National Newspaper online [edited]
http://www.thenational.ae/article/20090312/FOREIGN/97643596/1103/NEWS

Officials in Gujarat state seized hundreds of tons of recycled
medical equipment and arrested more than 100 medical scrap dealers
and 22 doctors over the past week, after an outbreak of hepatitis B
killed at least 70 people and left about 240 others infected with the
deadly virus.

[Hepatitis B] virus is usually transmitted through sexual contact or
by sharing needles or syringes.

Two of the arrested doctors in the town of Modasa in Sabarkantha
district, the centre of the epidemic in Gujarat, were charged with
culpable homicide after it was learnt that some victims had been
treated in their clinic. The doctors — father and son — had used
the same syringes and needles on multiple patients, police said.

After raiding underground warehouses in Modasa, police and pollution
control officials seized recycled medical waste, most of it packaged
and ready for supply to clinics or hospitals. A similar seizure of
recycled medical waste took place in other parts of Gujarat,
including Ahmedabad. In Modasa, Surat, Rajkot and Ahmedabad,
officials discovered makeshift packaging units where recycled
needles, syringes, pediatric droppers, intravenous drips and other
equipment were being sorted, simply washed and neatly repackaged for sale.

Five Ahmedabad-based pharmaceutical companies were also found
repackaging used medical waste in the same unsafe manner, and the
Gujarat pollution control board has issued closure notices against
them. Investigators found that medical waste pickers collected used
needles and other equipment from hundreds of private hospitals,
thousands of doctors and some government hospitals and then sold them
to underground recycling gangs who traded in them.

Scientists from Pune’s National Institute of Virology identified the
killer virus as a “dangerously mutated strain” of hepatitis B [virus]
that can kill its victims in an unusually short time. Jay Narayan
Vyas, Gujarat’s health minister, said his department was sure the
infection spread fast because of the use of infected syringes or
needles by private doctors and that his government would take
stringent action against those responsible. “The situation turned
worse because private doctors and hospitals are not under a
regulatory mechanism. In the absence of any legal obligation and
related punitive measures of dereliction, the private medical
practitioners use substandard facilities and equipment,” Mr Vyas said.

The practice of recycling medical equipment is not a new problem in
India. The Indian Clinical Epidemiology Network said that up to 31.6
per cent of the 3 billion to 6 billion injections administered in the
country annually were done with used equipment and carried the
potential risk of spreading such blood-borne viruses as those causing
hepatitis and AIDS. The authorities in Gujarat were aware that many
clinics in the state were unsafe but had failed to act sooner because
of the “high regard for doctors,” said Dr Ramesh Shah, secretary of
the Gujarat Pollution Control Board.

“This entire saga of medical waste trading is disgusting, and we will
not spare the offenders. I am aghast that doctors can risk lives like
this for the cost of small change.” Some experts said that in the
absence of a regulatory mechanism, similar outbreaks are bound to
occur in the future.

“There is no law under which it could be mandatory for Gujarat’s 13
000 private medical practitioners to reveal where they bought their
equipment. In this situation, many culprits — including doctors and
infected equipment suppliers — are slipping out of the police
dragnet,” said one Ahmedabad-based pollution control officer. “We
have no idea how many thousands of infected needles or syringes may
already be in use in medical clinics across the state. It is
impossible to trace them all,” he said.

[Byline: Shaikh Azizur Rahman]

—
Communicated by:
HealthMap Alerts via
ProMED-mail promed@promedmail.org

[This is an appalling revelation. In these circumstances, it seems
unnecessary to attribute the outbreak to a “dangerously mutated
strain” of hepatitis B virus that can kill its victims in an
unusually short period. The exposure of patients to non-sterile
recycled medical equipment would be likely to enhance the severity of
any disease condition. - Mod.CP]

[see also:
Hepatitis B virus - India (07): (GJ) 20090225.0774
Hepatitis B virus - India (06): (GJ) 20090224.0768
Hepatitis B virus - India (05): (GJ), hepatitis D, RFI 20090223.0756
Hepatitis B virus - India (04): (GJ), hepatitis D, RFI 20090221.0727
Hepatitis B virus - India (03): (GJ), hepatitis D, RFI 20090220.0717
Hepatitis B virus - India (02): (GJ), hepatitis D, RFI 20090217.0660
Hepatitis B virus - India: (GJ), hepatitis D, RFI 20090216.0651
..........................................mpp/cp/msp/mpp

Saddam hung for less. These medical practices are spin offs of Units 100 and 731

http://www.freerepublic.com/focus/f-backroom/1521072/posts

1. Pure Fishing Recalls Children’s Fishing Games Due to Violation of Ban on Lead in Paint

http://www.cpsc.gov/cpscpub/prerel/prhtml09/09150.html

2. Kidde Recalls to Replace Fire Extinguishers Due to Failure to Operate

http://www.cpsc.gov/cpscpub/prerel/prhtml09/09151.html

3. Valero Marketing & Supply Co. Announce Recall to Inspect Propane Gas; Can Pose Fire and Burn Hazard

http://www.cpsc.gov/cpscpub/prerel/prhtml09/09152.html

4. Tippmann(r) A-5(r) Paintball Markers Recalled for Repair Due to Risk of Injury

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5. Seattle Cotton Works Hooded Sweatshirts with Drawstrings Recalled Due to Strangulation Hazard

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http://www.thedenverchannel.com/money/18909586/detail.html?treets=den&tid=2659747428813&tml=den_8pm&tmi=den_8pm_1_09000103122009&ts=H

Bartering Drawing Big Business
Bartering An Option For Cash-Strapped Companies
By Tyler Lopez, 7NEWS Reporter

POSTED: 3:39 pm MDT March 11, 2009
UPDATED: 3:46 pm MDT March 12, 2009

WESTMINSTER, Colo. — While the economy is undoubtedly down, trade is up. Old-fashioned person-to-person and new millennium Internet trading are seeing a big jump this year, and it’s not just with individuals.

At BarterQuest.com an online trading site, first-time visitor traffic is up 500 percent from January to February this year. The owner of Itex, another site offering ways for you to trade one item for another, said Denver is his fastest growing market. He said Coloradans seem to “get” bartering quicker than Internet users in Florida or Los Angeles.

Community Connect Trade Association in Westminster specializes in business to business bartering and it’s bucking the national trend: It is growing in a recession. It has 136 businesses already and recently hired employees.

“And we expect to expand rapidly over the next year,” said CCTA founder Annette Riggs.

For a one-time $395 membership fee and 5-percent per transaction charge, CCTA gives businesses access to the other groups to barter with and gives them the comfort that CCTA will collect if there ever is a bartering problem.

CCTA is a for-profit company capitalizing on the barter bonanza.

“We hope that we can keep some people from laying off a few people that they might have and a few small businesses from going out of business that might have by conserving their cash,” Riggs said.

continued....

Saddam hung for less. These medical practices are spin offs of Units 100 and 731<<<

Yes, I remember this thread.

And I am not surprised, does it all tie into one package with the ones we have happening in the U.S. and the use of dirty bandages /medical waste in China to stuff kids toys?

Good thinking. We are so dependent on electricity and so used to our conveniences, that we forget some of the things that electricity runs.

I’m guessing that in spite of all the precautions that people take, that is not one most think of. A generator is no good if there’s no gas to run it and an electric pump is no good with no electricity.