Posted on 02/09/2009 12:36:11 AM PST by nw_arizona_granny
Yahoo ran an interesting article this morning indicating a rise in the number of survivalist communities cropping up around the country. I have been wondering myself how much of the recent energy crisis is causing people to do things like stockpile food and water, grow their own vegetables, etc. Could it be that there are many people out there stockpiling and their increased buying has caused food prices to increase? It’s an interesting theory, but I believe increased food prices have more to do with rising fuel prices as cost-to-market costs have increased and grocers are simply passing those increases along to the consumer. A recent stroll through the camping section of Wal-Mart did give me pause - what kinds of things are prudent to have on hand in the event of a worldwide shortage of food and/or fuel? Survivalist in Training
I’ve been interested in survival stories since I was a kid, which is funny considering I grew up in a city. Maybe that’s why the idea of living off the land appealed to me. My grandfather and I frequently took camping trips along the Blue Ridge Parkway and around the Smoky Mountains. Looking back, some of the best times we had were when we stayed at campgrounds without electricity hookups, because it forced us to use what we had to get by. My grandfather was well-prepared with a camp stove and lanterns (which ran off propane), and when the sun went to bed we usually did along with it. We played cards for entertainment, and in the absence of televisions, games, etc. we shared many great conversations. Survivalist in the Neighborhood
I wonder why he wanted pinto beans and fried potatoes for EVERY meal?! I guess I could see it for every dinner, but for breakfast and lunch too?
>>>I’m trying to get some of them interested in writing short stories about their lives.<<<
Writing is great if they will do it...
I have found that if you can get two or three involved, and at least one of them who can use a recorder, they can really bring out some interesting stories and family histories.
I got my grandmother one, and she was more at ease recording her music. She would always say - well, I don’t know what to tell you, but let me play you some songs that we used to sing as kids.
Later on, I got her with her sister and they filled hours of tape talking about family, business, political and all kinds of fantastically interesting things.
There is even an organization that preserves oral histories like that...
I got to learn all about my ggrandfather introducing Woman’s Suffrage legislation in Maryland when he was a Legislator - (and the opposition he faced) All about the canning plant he had on the shores of the Chesapeake Bay and all about their shipping fresh and canned goods by steam boat to Baltimore.
Even about some people I also knew. Like Eb (I can just remember him, but I remember his wife more as she outlived him by about 15 years - and always baked the best pies) Eb had been a drummer boy as a freed slave during the Civil War on the march to Atlanta, and stories of camp meetings, revivals, and much much more.
Tremendously fascinating, and they really seem to enjoy passing on their memories too. Knowing their experiences may help someone today...
I placed those tapes in the State Archives.
>>>I wonder why he wanted pinto beans and fried potatoes for EVERY meal?<<<
I have no clue, but he would never eat anything else...
Well, I guess it made shopping and cooking easier for his wife....
It was strange too because he used to fish and hunt quite a bit, but always gave it away. Never ate any of it.
I am glad to see you checked in.
Sometimes, it seems that God nudges us in a new direction and we only need to follow the path he points to.
I am not surprised that you have found a new interest and that you found it with older folks.
Now you can write a book, I know you have a lot to write about.
May God bless and guide you, always.
I tried to send it 30 or 40 times, then went back to the message and it let me through.
When I had trouble with them last thread, that is one of the things the mod was doing, is stopping me from posting.
That is why I get afraid to try.
As you approach that special time of the year - April 15th, this letter appeared in the Wichita Falls, Texas Times Record News as a letter to the editor.
http://www.timesrecordnews.com/news/2009/feb/05/no-headline-—2-6_oped_letters/
Taxed to excess
Dear IRS,
I am sorry to inform you that I will not be able to pay taxes owed April 15, but all is not lost.
I have paid these taxes: accounts receivable tax, building permit tax, CDL tax, cigarette tax, corporate income tax, dog licence tax, federal income tax, unemployment tax, gasoline tax, hunting licence tax, fishing licence tax, waterfowl stamp tax, inheritance tax, inventory tax, liquor tax, luxury tax, medicare tax, city, school and county property tax (up 33 percent last 4 years), real estate tax, social security tax, road usage tax, toll road tax, state and city sales tax, recreational vehicle tax, state franchise tax, state unemployment tax, telephone federal excise tax, telephone federal state and local surcharge tax, telephone minimum usage surcharge tax, telephone state and local tax, utility tax, vehicle licence registration tax, capitol gains tax, lease severance tax, oil and gas assessment tax, Colorado property tax, Texas, Colorado, Wyoming, Oklahoma and New Mexico sales tax, and many more that I can’t recall but I have run out of space and money.
When you do not receive my check April 15, just know that it is an honest mistake. Please treat me the same way you treated Congressmen Charles Rangle, Chris Dodd, Barney Frank and ex-Congressman Tom Dashelle and, of course, your boss Timothy Geithner. No penalties and no interest.
P.S. I will make at least a partial payment as soon as I get my stimulus check.
Ed Barnett
Wichita Falls
http://www.naturalnews.com/z025649.html
Three Reasons to Eat Raw Mulberries
by Matt Monarch, citizen journalist
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Email this author
(NaturalNews) If you`ve ever met a mulberry, you`ll surely have remembered the encounter. They`re tasty, juicy little things which are the fruit of the various types of mulberry tree, and are available either fresh or, more commonly, dried. They can be used to make-up delicious raw granola, and various other recipes. As with all berries, they offer great health benefits and, as with all berries, they have their own unique make-up. So, here are three reasons why you should eat raw mulberries.
Mulberries have a delicious taste and texture. The taste is subtle and sweet. The texture in the fresh fruit is juicy, and the dried fruit has a satisfying crunch from the seeds. You can mix fresh mulberries with other fruits, add them to smoothies, put them in salads, or just eat them as they are. The dried fruits are even more versatile and because they`re portable, they make an excellent snack on the go. Just make sure that they aren`t dried at very high temperatures, so that all their enzymes and nutrients remain intact. Dried mulberries can be used to make a type of raw granola, for those on a raw food diet. You can simply mix dried buckwheat sprouts with the dried mulberries, some fresh fruit, and serve it with raw nut milk.
Mulberries are rich in anthocyanins (ref: http://en.wikipedia.org/wiki/Mulberry), which are the chemicals that give berries their colors. The same chemicals act as powerful antioxidants when consumed. Anthocyanins are thought to be able to increase the quality of our eyesight, fight cancer, slow down the aging process, fight or control diabetes, and generally strengthen the body against disease. The main antioxidant in mulberries is Resveratrol, which is thought to increase endurance, fight neurodegenerative diseases and prevent cancer. Tests have also indicated that Resveratrol may counteract the ill effects of a high fat diet (ref: http://en.wikipedia.org/wiki/Resver...).
They also have plenty of other nutrients, including quite a large percentage of protein. In this way, a snack of just a handful of mulberries provides you with a well rounded bundle of various vitamins, minerals, carbohydrates and protein. The berries are also a very good source of Vitamin C and iron (ref: http://www.therawfoodworld.com/prod...), which makes them especially good snacks for anyone who feels slightly rundown. Mulberries also have a high amount of potassium, magnesium, and Vitamin K. All in all, with their nice taste and texture, and the ease with which you can carry around the dried version, mulberries make perfect snacks.
Resources:
http://www.therawfoodworld.com/prod...
http://en.wikipedia.org/wiki/Resver...
http://en.wikipedia.org/wiki/Mulberry
http://www.naturalnews.com/z025712.html
Save Money: Make Your Own Tasty Nutritious Bread
by Maryann Marshall, citizen journalist
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Email this author
(NaturalNews) Home made bread saves money both at its production and in the long run. Using fresh ingredients will cost less than a store-bought loaf. The bread which results will be nutritious and tasty, with endless variety. Many people fear that making bread is a long and complicated process. Instead you will find it leisurely and relaxing, requiring attention for short periods of time throughout the process. Adding bread baking to your routine will reap health and economic benefits for years to come.
All of us are budget conscious these days. Food prices remain high because the prices were negotiated last summer and fall, when gas prices went through the roof. Like everything else, the cost of bread is rising like the yeast-laden dough from which it is made. News reports estimate, the cost of bread is up 10.7 per cent in the last 12 months. Unless you cave in and buy empty-calorie white bread (we used to call it Balloon Bread), you find yourself paying over $2.00 a loaf. The price can be twice as much, if you want something fancier and more exciting.
Homemade bread is much cheaper, once you invest in the ingredients, a couple of pans and baking sheets. Even using organic whole grain flour, bread will cost about $1.67 a loaf, and it tastes like a million bucks. Buy in bulk, and the cost per loaf decreases dramatically (as low as $1.09). Your nutritious home made bread, then, will rival the cost of white balloon bread - and you and your family will be happier and healthier in the long run.
Beyond the dollar cost, look at the list of ingredients on the bread label. Does bread really need more ingredients than flour, water, and yeast? Perhaps a bit of sweetener and some fat to support the structure of the dough might be called for. Yet the list of ingredients on the label goes on and on. What might that list of unnecessary ingredients cost in terms of deteriorating health?
The highly processed sweetener, High Fructose Corn Syrup (HFCS) is ubiquitous. It seems to be in every loaf you pick up. Recently, it was revealed that almost half of the HFCS produced is contaminated with mercury, leading to concerns over birth defects and neurological damage. Far from being a natural product, several chemicals are required to make HFCS including caustic soda, hydrochloric acid, alha-amylase, gluco-amylase, isomerase, filter aids, powdered carbon, calcium chloride, and magnesium sulfate. Diabetes may be linked to consumption of HFCS. Fructose interferes with leptin, an important digestive-system hormone that tells your brain that you`re full and should stop eating.
Most bread has a long list of additives.
Citric acid and sodium benzoate are also often produced at manufacturing plants that use mercury as part of the manufacturing process.
According to www.foodsafety.gov, chemicals in monosoduim glutamate (MSG) were believed to be unsafe to the nervous system. MSG hides in such ingredients as glutamate, glutamic acid, gelatin, monosodium glutamate, calcium caseinate, textured protein, monopotassium glutamate, sodium caseinate, yeast nutrient, yeast extract, yeast food, autolyzed yeast, hydrolyzed protein (any protein that is hydrolyzed), hydrolyzed corn gluten, natrium glutamate (natrium is Latin/German for sodium).
And the list goes on....
What can a person do? Why not take control of your health by making your own bread? It costs much less and you know what ingredients are in it.
The practice of making bread has been around for six thousand years. Yet, many people feel intimidated at the prospect of making bread.
Baking bread does not have to be a fussy or time consuming business. You can fit bread making into your schedule, rather than becoming a slave to the task. It really only needs a few minutes of attention here and there. As you get more comfortable with the process, you will find that your bread choices are limited only by your imagination.
Always make more bread than you think you will use. Bread is a very sociable commodity. There is always someone to share a loaf of fresh baked bread.
Ingredients
Liquids
Liquid ingredients which are slightly acidic support the growth of the yeast:
* Of course, plain water can be used. Add a tablespoon of apple cider vinegar or lemon juice per cup for the yeast.
* Rejuvalac (water in which wheat or rye berries soaked for 2 days) gives the yeast an extra enzyme boost.
* For extra protein, soured milk or whey makes a delightful loaf. Naturally soured milk works very well, but if you do not have any, a tablespoon of lemon juice or apple cider vinegar in the bowl will produce just what you need.
* Use left over water from cooking beans. Soy beans, however have chemicals that inhibit yeast growth, so any other beans will be a better choice.
* Adding fruit juice makes a moist, sweet loaf that needs no additional sweetener. Dilute half and half with plain water.
* For `pizza bread,` use half water and half tomato juice or tomato paste.
Fats
The fats in the dough help to support the gluten. They seal in the little bubbles, so the loaf does not deflate as easily.
* Butter actually is best to provide support for the gluten.
* A mild tasting vegetable oil, like sesame, grape seed, or coconut works nicely.
* If you are making an herbed Italian loaf that will allow a stronger taste, try olive oil.
Be careful with oils that turn rancid easily, like safflower and sunflower. The heat required for cooking your loaf may be too much for them. Rancid oil gives the bread an off flavor that is none too pleasant.
Sweetener
Yeast requires a lot of energy for its growth. For that reason, some sort of sweetener is necessary. Yeast gets some of its energy from the natural sugars in the grain, so practice moderation, a little goes a long way. Use anywhere from a quarter to half a cup in this recipe.
* Blackstrap molasses provides both the yeast and the final consumer with the best nutritional profile. It is often used to grow the yeast commercially. Sometimes you will not find `blackstrap` in your grocery store, it may be labeled `robust` or `full flavored.`
* Honey will act as a natural preservative. Your loaf will keep a day or two longer. Honey is also sweeter than molasses, so use less.
* Stevia (use the green powder) sweetens without adding calories. The yeast seems to like it. The bread rises quite nicely with smaller amounts of other sweeteners. Stevia is more intensely sweet than anything else. Add a teaspoon at a time until you produce your preferred level of sweetness.
* Agave nectar works well for bread as well. It gives a taste more like sugar than any of the others, so if you have people who do not like change, agave is a good choice to start. Once they get hooked on the variety of home made breads, you can branch out to other sweeteners.
* It is not necessary or desirable to use white cane sugar for your bread. It provides no real nutritional value for you or for the yeast.
* Never use artificial sweeteners in bread. They are fraught with dangers to your health. They will not support the growth of the yeast.
Yeast
On the baking ingredients aisle you find pre-measured yeast in little yellow and red foil-lined packets. It is certainly convenient to use this product. At times, however, this is not as active as buying it loose and measuring it yourself. Buying it in bulk is more cost effective and decreases the amount of packaging required, resulting in less waste to dispose. The yeast stays active for a very long time, as long as it is kept out of extreme heat.
Flour
Many, many seeds can be used for bread. Enhance the texture and flavor of your loaves by mixing different flours. Feel free to experiment with different combinations of flours to find just the right loaf for any occasion. Vary the flours you use for each batch for an endless assortment of flavor and texture.
Of course, the best flours are made of whole, ground, organic seeds. Whole grains make a denser loaf than what you may currently be eating. You know you have really eaten something, when you finish a slice of whole grain bread.
If you must use white flour at first, mix it half and half with any other flour. Each batch you make, reduce the amount of white flour until your family`s palates are trained to eat `real bread.` Sometimes, it takes a while to work up to this.
* For the sake of the texture of your bread, wheat is far and above the best grain for the majority of the flour in your loaf. Gluten in wheat captures carbon dioxide bubbles produced by the yeast. These bubbles make the bread rise. Sixty to eighty per cent whole wheat flour in your mix gives the best results.
* For a lighter loaf, add some gluten flour, especially if you are using less gluten rich flours. One tablespoon of gluten flour per cup of any other kind of flour is generally sufficient.
* Rye is a traditionally used for dark, heavier loaves which remind many of `the Old Country` for those of European descent. It contains a fair amount of gluten, although not as much as wheat. So, you can use a greater percentage of it in your loaves than those below - up to forty percent of the flour can be rye. Rye bread dough tends to be a bit more sticky than wheat when you knead it.
* Oats provide a moisturizing influence on your bread, making a nice soft loaf. They, too contain some gluten, although in rather small amounts. As much as a quarter of your flour can be oats. Oats absorb more moisture than other flours, so increase the liquid in your recipe or decrease the amount of your dry ingredients.
* Rice flour also absorbs moisture, so keep this in mind when measuring. There is no gluten in rice, so use it for an eighth or less of your flour. It gives the bread a crispness that can be delightful, especially if you intend to eat it toasted.
* Buckwheat is used (along with rye) in pumpernickel bread. It is darker and more dense than most other flours. Use a small amount. Buckwheat makes a nice `warming` loaf that is satisfying in the cold winter months.
* Garbanzo beans can be ground easily in your blender to make flour. They give a slightly nutty flavor to the loaf. It is also a nice way to get a complimentary protein into the mix.
* Soybeans are often touted for adding protein to bread. However, there is much controversy over the use of soybeans. This is not the place to address the controversy, so we will leave that for another time and place. Soybeans contain an enzyme which inhibits the growth of the yeast, so its use should be minimized. On a side note: much of the soybean crop is genetically modified, so it is mandatory that you use only organic soybeans.
* Carob powder is often used in pumpernickel bread, too. It darkens the loaf and provides a mellowing influence.
Additional Ingredients
Here, the real fun begins. You can add all sorts of flavor and nutrition to your bread. Amounts are for the recipe below, which makes three or four loaves. Adjust to the size of your batch.
* Salt controls the growth of the yeast. Too much or too little salt will not allow the yeast to grow properly. Half a tablespoon of salt is optimum for this size batch.
* Half a tablespoon of ginger enhances the digestibility of the bread.
* For traditional rye bread or pumpernickel, sprinkle in four tablespoons of caraway seeds.
* A Swedish rye results from adding 2 tablespoons of anise seed, 2 tablespoons of fennel seed, and 2 tablespoons of grated orange peel.
* An omega rich loaf can be made by adding 3 tablespoons of flax or chia seed.
* That pizza bread will want Italian spices: a tablespoon of thyme, two tablespoons of oregano, and three tablespoons of basil. Do not add garlic or onion to the dough, because they will retard the growth of the yeast. More later on adding flavors that are less yeast friendly.
* Throw in a half cup of raw sunflower seeds.
* Put a cup of raisins or other dried fruit in for a sweet bread.
* Add two to three tablespoons of rosemary. Better yet, roll your loaves in the rosemary after they are formed.
* If you want a sweeter bread, add a teaspoon to a tablespoon of green stevia powder.
The Basic Process
The following procedure makes three or four loaves, depending on how much it rises and the size of your loaves.
Start with a quart of room temperature or slightly warmer liquid. Add one-fourth to one-half cup of oil and an equal amount of liquid sweetener. Measure them both in the same cup. The oil helps the sticky sweetener to slide out of the cup much more easily. Then run a rubber spatula around the inside of the cup quickly to get the rest of the oil and sweetener out.
Now that you have all the liquid ingredients assembled, it is time to introduce a tablespoon of active dry yeast to them. Recipe books from the past couple of generations ask you to soften the yeast in one half cup of warm water. That can still be done, if you desire. If you skip that step and add it directly to your liquid ingredients, the yeast gets a jump start on absorbing the nutrients that will allow it to be strong and healthy as it builds your loaf. It takes ten minutes or so for the yeast to come out of its dormant state and begin to grow again. Since it is in a medium that feeds it, you do not have to be strict about attending to the next step. It can be left for an hour or more without damage. You will come back to see lots of frothy bubbles.
Finally, it is time to add some flour a few cups at a time. Begin by adding four cups of flour to your yeast mixture. At this time, add your salt and ginger as well as whatever extras you will put in your loaf. Mix it in until it is smooth. It will still be a very wet batter.
The next four cups of flour do not have to be wheat. If you want rye bread, add that flour - all four cups if you want. Other flours with less gluten need to be used sparingly - no more than a total of two cups in this recipe.
Once these are mixed in, add the final two to four cups of flour, one at a time, mixing and observing the consistency of the dough. At this point, the dough should be firm and still a bit sticky, but not gooey.
This part of the process offers the ultimate in flexibility. Cover your bowl of dough with a damp towel and put it in a warm, draft free place: Near the range is often nice and warm, if you are cooking something else. Put it on top of the refrigerator, to take advantage of the warmer air near the ceiling. Some people place the dough inside an oven which has a pilot light, without turning on the oven.
Allow the mixture to sit for an hour or more before kneading. It can sit for several hours, even overnight, until you get some time to spend kneading it. In the past, women often mixed up the bread dough, and left it to rise and fall several times before baking it. A longer resting time can increase the digestibility of the bread and increase the availability of beta glucan, from the yeast. Beta glucan may improve the functioning of the immune system.
If it is left longer than eight hours, it starts to take on a delightful sour dough type flavor which gets stronger the longer it sits. It will also be less sweet, the longer it waits. One advantage to such a delay is the easier digestibility of the finished loaf.
During the down time, the gluten, bran, herbs, and seeds absorb the amount of liquid that they will need during the rest of the process. When it comes time to knead your bread, you know pretty closely the final texture of the bread and can adjust the moisture accordingly. The additional benefit is the fact that it takes less (actually about half as much) time kneading to achieve the right elasticity of the loaf.
Kneading is the most fun of the whole process — except for the eating part, of course.
Place your ball of dough on a clean counter top. If the dough sticks to the surface, dust the counter lightly with flour, or rub a layer of butter on it. For dough that it too stiff to work, flatten the dough and sprinkle it with water. Then continue with the kneading process.
Place the heels of your hands in the middle of the ball. Push down and away from you. Hook your fingers over the far side of the mass of dough. Roll it all back toward you, again pushing toward the counter. Repeat the process, turning the dough a quarter turn every so often. After a bit, you develop a rhythm, pushing and pulling the mass, that comforts and satisfies some deep place in your soul.
Notice the change in the dough as you knead. It becomes smooth and stretchy in short order.
Return the dough to its bowl, or let it rest on the counter. Cover again with the damp towel. Let it rise until it doubles in size, perhaps another hour. Punch the dough down with your hand to redistribute the bubbles. This gives the yeast more time to work, and creates more bubbles.
On the other hand, you may proceed directly to forming your loaves.
It is time to form your loaves. When dividing the dough, cut off pieces with a sharp knife so you do not tear the gluten.
Grease the insides of the pan either with butter or with a light vegetable oil. The spray on kind works well and does not leave a big mess.
Loaf pans get filled halfway, so there is plenty of room for the bread to rise and form a nice rounded top.
Without a pan, you can make the ever-popular artisan loaf. These can be round or oblong. Many slice a series of gashes across the top. For an extra fancy presentation, try braiding your dough: Cut three of four sections of dough that fit in your hand; roll each into a long, thin shape, like a log; place them next to each other and weave them together.
On the other hand you can make individual serving sized breads like rolls or buns of various sorts. With a rolling pin in hand, you can make cinnamon rolls, pizza shells, pitas, or flat breads.
Once your bread is in the form in which you want it baked, you can add extra flavor by adding herbs, seeds, or grains to the outside of the loaf. Many times, the outer decoration adds more flavor to the loaf than they would if you mix them into the dough.
* Press into its crust those tasty morsels that do not get along with the yeast: onion, or garlic.
* Mmmm! Time for some cinnamon rolls!!!! Roll out the dough to half an inch thickness. Spread with softened butter. Layer honey over the butter. Sprinkle a generous coating of cinnamon over the surface. Then start at one end and roll the yummy mixture inside a spiral of bread. Place the whole thing in a bread pan, or cut across the roll to make half to three quarter inch tall spirals.
* Sesame seeds add a nice nutty flavor to the loaf when pressed into the bread.
* Adding Italian herbs to the outside of your loaf gives you a ciabatta or foccacia-type bread.
* You might want to decorate it with rolled oats and/or corn meal instead.
* Try poppy seeds for the beauty of their tiny round shapes.
* For a more tender crust, apply a little water to the top of your loaf. Be careful not to soak the loaf, only apply enough water to make the top look glossy. A pastry brush will be helpful in controlling the application of the water.
* Brush on some beaten egg or egg white for a shiny top.
* If you want a golden brown top. Spread a thin layer of melted butter on top of the loaf.
Let the formed loaves rise one more time—about half an hour, depending on your indoor weather conditions.
If you are in a hurry let them rise in the oven as it warms. Many sources warn against this action because with white bread, the yeast will grow too fast exhausting the gluten and your loaf will collapse by the time there is sufficient heat to kill the yeast. However, with the well fed yeast and additional support you loaves will rise nicely and bake up fluffy.
Bread that has already risen will take 35 to 40 minutes in a pre-heated 325 degree Fahrenheit oven depending on the size of your loaves. Rolls, of course will cook faster, more like 25 to 30 minutes. If you allow the loaves to rise as the oven is heating, allow 45 minutes to an hour for them to bake.
Test for done-ness by dumping the loaf out on the counter and thumping the bottom. An unfinished loaf will respond with a dull thud. Put it back in the oven immediately and cook for another five minutes, then test again. The fully baked loaf sounds hollow.
Let your loaves cool on the counter for ten minutes before cutting them.
To keep the crust moist, put them in their bag at this time. However, many people feel that packaging them before they are cooled makes the crust soggy. Try it both ways and decide for yourself which way you like best.
Enjoy pampering your family and friends with fresh baked home made bread. This method allows you to put it together on your time, rather than becoming a slave to the dough.
References:
http://www.news.com.au/heraldsun/st...
http://www.ehjournal.net/content/8/1/2
http://www.columbiatribune.com/news...
http://www.livingthescience.com/con...
http://www.chron.com/disp/story.mpl...
http://www.bioedonline.org/news/new...
http://newsminer.com/news/2009/jan/...
http://www.denverpost.com/lifestyle...
http://www.live5news.com/Global/sto...
http://cbs4denver.com/local/bread.b...
Recommended Books:
Peter Reinhart “Brother Juniper`s Bread Book”
Available from Amazon.com
Rose Levy Beranbaum “The Bread Bible”
Available from Amazon.com
Beth Hensperger “The Bread Bible”
Available from Amazon.com
Laurel Roberts “Laurel`s Kitchen Bread Book”
Available from Amazon.com
Buzz up!vote now
About the author
Maryann Marshall is a fourth generation herbalist. She taught “Herbs and Your Health” classes for 25 years. Currently she is developing these classes into an online course. See http://www.grainsofhope.com for more information.
Six years ago, her eldest son suffered a severe brain injury in an auto accident. His journey to wellness continues today. The family struggles through the government and medical labyrinth to assist his healing through prayer, nutrition, herbs, and other natural methods. Maryann is currently writing a book about the accident and its aftermath. You can read it in progress at: http://MiracleBoyArif.blogspot.com/ .
Her websites can be found at: http://www.agglom.com/agglom/36788/.... Also check http://www.mymoxxor.com/grainsofhope for the most powerful concentrate of all-natural omega-3’s and antioxidants on the planet.
http://www.organic-center.org/science.hot.php
[Articles]
State of Science :: Hot Science
Resveratrol Promotes Liver Health
The phytochemical resveratrol is abundant in red grapes and is known to promote health through many mechanisms. A new laboratory study has confirmed another — resveratrol has been found to promote liver health in a mouse study.
Study Compares Conventional, rbST/rbGH Free, and Organic Milk
Monsanto-funded study of milk quality reaches some questionable conclusions.
Organic Milk and Meat Enhances the Nutritional Quality of Human Breast Milk
Consumption of organic milk and meat increases the levels of the dominant Conjugated Linoleic Acid in human breast milk. This benefit is traced back to increased reliance on pasture and forages on organic beef and dairy farms.
Pesticide Exposures Increase Risk of Gestational Diabetes
Occupational exposure to pesticides during the first trimester of pregnancy more than doubles the risk of gestational diabetes.
“Handbook of Organic Food Safety and Quality”
A 521-page book by scientists from around the world includes 23 up to date chapters on all aspects of the safety and quality of organic food.
Children of Farmworkers in North Carolina Heavily Exposed to Pesticides
A significant portion of the children of Latino farmworkers in North Carolina are exposed to a half-dozen or more pesticides in any given week, and almost none are exposure free.
Soil Quality from Long-term Organic Management Nearly Doubles Flavonoids in Organic Tomatoes
Organic management nearly doubled the concentrations of two health-promoting flavonoids in tomatoes a long-term study in California.
Scientists Estimate That Pesticides are Reducing Legume Crop Yields by ONE-THIRD Through Impaired Nitrogen Fixation
The impacts of pesticides on nitrogen fixation by Rhizobia bacteria is much greater than previously thought. An important new study links this impairment of signalling processes within plants, and between plants and soil bacteria, to pesticides and other soil contaminants.
Dicamba-Resistant Soybeans to the Rescue?
As weeds resistant to glyphosate (Roundup) spread across the country, Monsanto has developed a second GM herbicide-tolerant technology to address the problems caused by the first.
Hormone Growth Promoters Fed to Beef Cattle Linked to Adverse Impacts on Male Sexual Development
A remarkable new study establishes a link between maternal consumption of hormone-treated beef and semen concentrations among male offspring.
Daily Deficiencies in Nutrient Intake
The average person consumes inadequate levels of 2.9 essential nutrients on a daily basis, according to new data released by the U.S. Department of Agriculture.
Consumption of Fruit and Vegetable Juices May Reduce Risk of Alzheimer’s Disease
Scientists find that fruit and vegetable juice consumption can reduce risk of Alzheimer’s Disease.
Key Differences Found Between Organic and Conventional Red Wines
Organic wines are found to have higher levels of resveratrol and total antioxidants, and are less prone to contamination with mycotoxins.
Organic Grapes Contain Higher Levels of Latent Polyphenol Oxidase then Conventionally Grown Wine Grapes
Spanish scientists find that organic grapes have higher levels of phenolic compounds known to play a direct role in plant defense mechanisms and taste.
Weather Conditions Account for Higher Levels of Anthocyanins in Conventional Syrah Grapes Compared to Organically Grown
Hot weather is identified as the likely reason conventional syrah grapes were found to have higher levels of Anthocyanins than organic grapes.
Fertilizer Type Found to Affect the Growth and Antioxidants in Tomatoes, but Not Yields
Sources of crop nutrients often used by organic tomato farmers are found to increase antioxidant levels, reduce shoot biomass, and mainatin yields comparable to conventional systems.
Common Insecticide Causes Significant Neurological Deficits in Children
Prenatal exposures to a common insecticide are shown to cause developmental deficits in three-year old children.
Organic Farming Improves Soil Quality
Nine long-term trials show that after an average of 10 years organic farming increases soil organic matter content by about 14% compared to conventional farming.
Human Genome Sheds Light on Problems with Animal Cloning
The Food and Drug Administration is expected to soon announce approval of animal cloning for use in livestock agriculture, a decision that is bound to raise new scientific concerns and questions in the minds of many consumers.
Key Insecticides Disrupt Brain Development at Very Low Doses
Some pesticides can disrupt the development of the brain and nervous system at extremely low doses. A new study provides key insights into how and why.
Published Research on the Sources and Spread of E. coli 0157
There is a large body of science on pathogenic E. coli that will help trace the current outbreak to its source, or sources. Published research also points a clear path to how farming systems and food safety practices need to be changed in order to prevent similar episodes in the future. Here we provide a roadmap to the extensive literature on pathogenic strains of E. coli.
Organic Orchards Deliver Dual Benefits
Leaching of nitrate was significantly reduced in the organically managed block of apple trees in a long-term study of comparative environmental performance.
Pesticides All Too Common in Streams and Groundwater
A decade of research by the USGS finds that pesticides are present nearly year-round in almost all streams in farming areas.
A Predominantly Organic Diet Virtually Eliminates Children’s Exposures to Two Common Insecticides
A landmark study confirms that serving children organic food can virtually eliminate exposure to two insecticides known to disrupt neurological development.
Higher Levels of Vitamin C and Lower Concentrations of Nitrogen Found in Organic Oranges
The search is underway for reliable and affordable tests to differentiate between organic and conventional foods. In the case of citrus, a new approach involving Vitamin C and nitrogen levels is showing more promise than comparative pesticide residue levels.
Antioxidants in Strawberries Reduce Oxidative Damage in the Brain and Can Reduce the Risk of Alzheimer’s Disease
Because the body’s natural antioxidant defense mechansims become less efficient as people grow older, brain cells and mental acutity inevitably suffer some degree of oxidative damage in the eldely. This is one of the major reasons why consumption of foods high in antioxidant content is vital to promote graceful aging.
Organic Diet Improves Indicators of Health in a Novel European Experiment
New methods are under development to test whether and to what extent a diet composed of organic food and/or animal feed improves animal health. Improved immune system function appears to be one of the most significant benefits of a predominatly organic diet.
Italian Scientists Develop Novel Approach to Compare the Safety of Organic and Conventional Foods
A new method has been developed to rigorously test the impact of organic and conventional food on human health, taking into account the presence of pesticide residues, mycotoxins, and different levels of health-promoting antioxidants and vitamins.
Cover Crops Trigger Unique Gene Expression Patterns That Promote Plant Health
The tools of biotechnology have proven useful in studying how plants respond to a common organic farming practice - the planting of crops in a hairy vetch (HV) mulch-based system. The authors of an important new study report “a distinct expression profile of gene transcripts and proteins...” that reflect beneficial changes in hormone signaling in plants grown using a hairy vetch mulch.
Scientists Identify Key Lipid-Lowering Ingredient in Soybeans
Consumption of soybeans improves cardiovascular health by helping to remove LDL (bad) cholesterol from the blood stream. For years scientists have looked for the active agent in soybeans responsible for this benefit. It has been found — as has the mechanism through which it works.
Something Else Going On : The Health Benefits from Antioxidants in Produce Prove Superior to Benefits from Supplements
When it comes to promoting human health, new research shows there is “something else going on” when people consume whole foods, rich in antioxidants and minerals, in contrast to dietary supplements that provide comparable levels of nutrients.
Health Benefits of Conjugated Linoleic Acid (CLA)
Milk, most dairy products, beef, lamb, and pork are the major dietary sources of CLA — “good” fats that can reduce fat storage in humans, inhibite tumor development, and promote sensitivity to insulin. CLA levels are often markedly elevated in milk produced on grass-based organic diary farms, compared to farms feeding cows high-energy grain-based rations.
Grass Flavonoid Shows Potential to Control a Common Grape Plant Disease
Plants produce flavonoids to defend against pests and other sources of stress. Many plant secondary metabolites also promote human health by scavenging free-radicals that can damage cells, trigger diseases, and accelerate aging.
Nutrient Decline Linked to the “Dilution” Effect
The levels of six nutrients have declined signifiantly in 43 crops since the 1950s, according to an important new study by Dr. Don Davis, University of Texas-Austin. Sorting out why is a top priority for The Organic Center and will point the way toward organic farming systems that maximize nutrient density, and hence nutritional value per serving of food and calorie consumed.
For more on nutrient decline, see the Don Davis presentation at the 2006 annual meeting of the American Association for the Advancement of Science , as well as the other presentations made at the Organic Center-Tufts University sponsored symposium entitled “Undertanding and Nourishing the Roots of Food Quality.”
New Science Supports Old Advice “Eat a Variety of Foods” and Highlights the Need to Increase Nutrient Density
Everyone has heard the advice “Eat a diverse diet,” a recommendation that has been a part of government dietary guidelines for decades. But few studies have explored the relationship between dietary diversity and the adequacy of nutrient uptake. The few studies that have been done have reached different conclusions, in part because there is no standard definition, or way to measure, “dietary diversity.”
Organic Catsup Found to Contain More Than 50% Higher Levels of the Beneficial Antioxidant Lycopene
USDA scientists found that organic brands of catsup contained 57 percent higher levels of the health-promoting antioxidant lycopene compared to six national brands. The team also found twice the level of antioxidant activity in an organic catsup brand compared to a brand sold in fast food restaurants and/or vending machines. On average the organic brands had about two-thirds higher total antioxidant capacity compared to the major national brands. The authors provide a “rule of thumb” to consumers - the deeper and darker the red color, the richer the catsup in antioxidants.
Reducing the Risk of Spina Bifida
Diets rich in fruits and vegetables can reduce the risk of spina bifida, but why? New research suggests that reduced intakes of iron, magnesium, and niacin may increase the risk of spina bifida. Organic farming has been shown to increase the concentrations of two of these essential nutrients, compared to conventional production systems.
This tax letter would be silly, IF it were not for the fact that for days now, I have been reading ads all over the world on how to get you grant from the U.S. gov for up to $12,000. AND it never needs to be paid back.
I think that I saw the first ad at a Pakistan site, while reading of terror attacks and now it is even in my Yahoo email banners.
It does give one the urge to send the letter you posted.
Training chickens? That sounds pretty neat. I’m anxious to get started with this survival living so I can raise some chickens. {Living in the city now - where the jobs we need are ;(} I’ve trained one of my cats to do tricks - she can beg, sit, stay, fetch (when she wants to), speak, touch with right or left paw, do high 5, shake, and lots more. She’s a very willing student - none of my others stick around long enough to learn, but Cotton follows me around all day waiting for training time.
http://www.associatedcontent.com/article/840825/light_summer_ice_creams_recipes.html?cat=51
Delicious Non Fat Ice Creams to Beat the Summer Heat
Survive another hot season and deal with the summer heat with really refreshing home made Ice creams. Make these delicious recipes for yourself and your love ones, and don’t ever feel guilty about not depriving yourself of this sweet pleasure!
Fast orange Ice cream
Ingredients (for 4 portions)
½ l of lean orange juice
1 tablespoon of orange dietetic gelatin
½ teaspoon of grated orange skin
250 grams of dietetic white cheese (Could be cream cheese)
A few drops of orange syrup
Dietetic sugar (Up to you)
Preparation
On a blender, mix the orange juice, the dietetic gelatin, the grated orange skin and the white cheese during a few seconds.
Overturn the preparation in a bowl and cook until it is warmed up, manually mix it with a beater. Retrieve from fire and let cool. Add the orange syrup and sweeten as you please.
Spill the mix into buckets and frozen to maximum cold during 30 minutes. Retire, mix well and continue the freezing process until obtaining the ice cream point.
Serve in glasses, decorating with a fine orange slice on the border.
Tea ice cream
Ingredients (for 5 portions)
¼ liter of orange tea infusion
1 cup of orange juice
1 teaspoon of grated lemon skin
10 grams of none flavor gelatin
1 cup of water
2 egg yolks
1 egg white
200 grams of diet Suisse cheese
Diet sugar (Up to you)
Preparation
To mix the tea infusion with the orange juice, the grated lemon skin, the non flavor gelatin diluted with the water and the beaten yolks.
Take to moderate fire moving until warmed. Retire and let cool. Add the Suisse cheese and sweeten (as much as you want).
With the beater, beat the egg white to clear point until very firm and add the tea preparation little by little, while it is mixed.
Spill in buckets and let cool in the freezer during 20 minutes. Retire and turn around. Place it back in the freezer until reaching frozen point.
Light vanilla Ice cream
Ingredients (for 5 portions)
3 yolks
10 grams non flavor gelatin
½ cup of water
½ liter of skimmed milk
4 teaspoons of concentrated vanilla
Dietetic sugar dust or liquid
3 tablespoons of dietetic white cheese
Preparation
Beat the yolks during 5 minutes. Dissolve the non flavor gelatin in the water and to mix it with skimmed milk. Place the mix on the fire until warm up moving the ingredients with a wood spoon.
Add the beaten yolks, mix well and retire. Perfume with the concentrated vanilla and sweeten to pleasure. Let cool. Spill in buckets and take to freezer on maximum cold during 30
minutes.
Retire, and pass it to a container, beat well and add the white cheese. Mix, return to the freezer and maintain until it takes ice cream point.
To vary the vanilla flavor, you can replace it with pineapple, berry, cherry, etc. Enjoy!
How to Fight Rising Food Prices with Low Cost Food Alternatives
http://www.associatedcontent.com/article/734179/how_to_fight_rising_food_prices_with.html
Collections of food recipes, all types and subjects:
http://www.associatedcontent.com/topic/479/recipes.html?cat=22
http://www.associatedcontent.com/article/44041/easy_no_cook_recipes_to_beat_the_summer.html?cat=22
No Cook Recipe #1: Rocky Road Ice Cream Pie
INGREDIENTS:
½ a gallon of chocolate ice cream, slightly softened
One 9” chocolate graham cracker crust
One cup miniature marshmallows
One cup crushed peanuts
One cup frozen strawberry whipped topping, thawed
One cup hot fudge ice cream topping
One cup of butterscotch topping
½ a cup of chocolate chips
One jar of maraschino cherries optional
PREPARATION:
Place half of the ice cream in the graham cracker crust. Sprinkle with half of the marshmallows and the peanuts. Layer 1/4 of the ice cream on top and sprinkle with rest of marshmallows and peanuts. Top with rest of ice cream. Freeze pie, uncovered, for at least two hours, until firm. Let stand at room temperature 10 minutes before serving. Top each piece with whipped topping, hot fudge topping, butterscotch topping, chocolate chips, and cherries. Serves eight
No Cook Recipe #2: 3-Ingredient Quick Citrus Pie
INGREDIENTS:
½ a gallon of vanilla ice cream, softened
6 oz. can frozen lemonade, orange, or lime concentrate, thawed
One 9” graham cracker crust
One orange, lime or lemon for garnish optional
PREPARATION:
Mix the ice cream and citrus concentrate until well blended. Immediately spoon into graham cracker crust. Freeze at least four hours until firm. Let stand at room temperature for a few minutes before cutting. Garnish with fruit slices.
No Cook Recipe #3: Five Alarm Salsa
INGREDIENTS
Quick No Bake Recipes
10 fresh plum tomatoes, finely chopped
One onion, finely chopped
2 Serrano chiles, finely chopped
1 Habanero pepper, optional
One clove garlic, finely chopped
One cup cilantro leaves, finely chopped
Two tablespoons of lime juice
salt and freshly ground pepper to taste
One large bag of tortilla chips
PREPARATION
Mix the first eight ingredients in a blender or a food processor. Serve with tortilla chips.
No Cook Recipe #4: Quick & Easy Guacamole
INGREDIENTS
Three softened Avocados
1 Roma tomato, diced
1/2 small onion, minced
two tablespoons of fresh or dry cilantro, choppedtwo tablespoons of lemon juice
one clove garlic, minced
one teaspoon of salt
tortilla chips
PREPARATION
Mix the first seven ingredients until well mixed. Serve with tortilla chips.
No Cook Recipe #5: Awesome & Zesty Deli Sandwiches
INGREDIENTS
½ pound pepper or honey turkey
½ pound black forest ham
1 pound baby Swiss cheese
One avocado sliced thinly
½ pound fresh baby spinach
One steak tomato sliced thinly
zesty honey mustard
Mayonnaise
Italian dressing or pesto sauce
One package of Rye bread or focaccia bread
PREPARATION
Spread mayonnaise and mustard on bread slices, top with ham, turkey, cheese, avocado, spinach, and tomato. Lightly spritz the tomato with Italian dressing or spread pesto sauce on bread slices. Cut into wedges and serve.
No Cook Recipe #6: Zesty Tuna Sandwiches
INGREDIENTS
One can of tuna packed in spring water, drained
1/4 cup sweet relish
1/4 cup of onion
1/2 cup mayonnaise
1/4 teaspoon salt
1/4 teaspoon pepper
½ teaspoon dill weed
½ teaspoons of dry Italian seasoning
One tomato, thinly sliced
Romaine lettuce leaves
One package of Rye, Italian or sourdough Bread
PREPARATION
Mix the first eight ingredients, top bread with lettuce, tomato, and tuna mixture. Cut into wedges and serve.
No Cook Recipe #7: Pastrami & Cabbage Sammies Pastrami & Cabbage Sammies
INGREDIENTS
1/2 - cup mayonnaise
Two tablespoons of lemon juice
One garlic clove, minced
One teaspoon caraway seeds
Three cups red cabbage, finely shredded
1/4 teaspoon black pepper
1/4 teaspoon salt
Two teaspoons prepared horseradish
1-1/2 - pounds pastrami, thinly sliced
1 pound of provolone cheese
One package of rye bread
PREPARATION
Mix the first eight ingredients until well mixed. Spread on the rye bread, and top with the pastrami & cheese, cut into wedges and serve.
No Cook Recipe #8: Pennsylvania Summer Salad
INGREDIENTS
1/2 cup lime juice
1/2 cup sugar
½ a cup of orange juice
Two medium peaches, peeled & sliced
One large banana, peeled & sliced
One cup of blueberries
One cup of strawberries, sliced
One orange peeled & sliced
Two cups of watermelon balls
Two cups of cantaloupe balls
One cup seedless grapes
One kiwi, peeled and sliced
One container of vanilla whipped topping
PREPARATION
Mix the first 12 ingredients by lightly tossing in a bowl. Serve with whipped cream.
No Cook Recipe #9: Party Sour Cream Dip
Ingredients
Two shallots, cut into pieces
Two cups sour cream
1/2 teaspoon salt
½ teaspoon pepper
Two teaspoons of parsley
One teaspoon of dill
Two cups of raw bite sized vegetables’ optional
Snack crackers optional
Mini rye or pumpernickel bread slices optional
PREPARATION
Mix the first six ingredients until smooth & creamy. Serve a vegetable platter, crackers or bread slices.
No Cook Recipe #10: Honey Ham Salad Sandwich
INGREDIENTS
1 pound of honey baked deli ham
1/2 cup salad dressing
Two celery stalks
Two tablespoon sweet relish
One small yellow onion
One teaspoon of dry Italian seasoning
One teaspoon of parsley
½ a teaspoon of salt
½ a teaspoon of pepper
Romaine lettuce leaves
1 package of sourdough or rye bread.
PREPARATION
Mix first nine ingredients in a food processor or a blender, until it is of a spreadable consistency. Top on bread slices with lettuce, cut into wedges and serve.
No Cook Recipe #11: Heavenly Turkey Tortilla Wraps
INGREDIENTS
One package cream cheese
8 ounces of shredded mozzarella cheese
16 ounces of packaged pesto
One tomato thinly sliced
½ pound of fresh baby spinach
1 pound peppered deli turkey slices
One package flour tortillas
PREPARATION
Mix the first three ingredients until smooth. Spread cheese mixture onto a tortilla, top with turkey, tomato and spinach. Roll up the tortilla and cut into serving sizes.
[Another compost pile material source.]
http://www.wormdigest.org/component/option,com_joomlaboard/Itemid,50/func,view/catid,4/id,8625/
WormDigest Forum
Boardwalk :: Forum List Six (6) New Worm Digest Forums 1) General Earthworm Discussion Forum
BigTexWorms
A Hatchling Earthworm
Posts: 14
Source for free worm food - 2009/02/26 12:35 I called the local food bank in my area and asked if I could have their expired canned fruits/veggies. They were thrilled and gave me over 150 cans today and said I can come once a month for that much or more.
So call your local food bank and ask them.
BUT, if you live the Fort Worth area, please do not call the Community Storehouse because that is where I am going.
One of the foods I recieved today was canned cranberry sauce.
Does anyone know if that is ok to feed worms? Since it is acidic I was thinking of “mixing” with other non acidic foods and feeding it that way. Liz aka BigTexWorms
http://redwormcomposting.blogspot.com
A Juvenile Earthworm
Posts: 32
Re:Source for free worm food - 2009/02/26 15:22 My local food bank calls me as well. They are the distribution center so they have refrigerated areas. I brought home bags of potatoes, and cases of lettuces and produce for my guys. I gleefully chop and put in the freezer. I asked about the expired food, but they don’t really have anything that’s expired. It all seems to go.
As far as the cranberry sauce, I would introduce a bit of it into their regular food, in a corner of the bin. Anything you’re not sure of, it’s best to do it this way. Last summer I had some fermented watermelon that I wasn’t sure if they would like or not. I fed a bit, and they swarmed it, so they were obviously quite happy, in a drunken state. Southwestern Ont.
Canada
http://www.wormdigest.org/component/option,com_joomlaboard/Itemid,50/func,listcat/catid,3/
Six (6) New Worm Digest Forums
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Everything you ever wanted to know about earthworms. . . 989 5979 2009/03/02 16:59
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2) Environmental Discussion Forum
Healthy soil, air and water is the basis for all sustainable lifeforms. . . 29 122 2009/02/02 08:36
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3) Reading, Literature and Education Discussion Forum
Reading materials for the well informed. . . 38 117 2008/08/19 22:41
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4) Business, Products and Machinery Discussion Forum
Questions and Analysis of what is being used and sold in the marketplace. . . 130 706 2009/02/27 16:40
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Reports and Analysis on Technology, Scientific Research & Development. . . 28 68 2008/12/01 22:23
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Any Questions or Suggestions regarding the website. . . 42 176 2009/02/16 12:46
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300 Jelly (PDF format)
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You can get 300 corncob jelly only in this book.
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Many others available.
>>>She’s a very willing student - none of my others stick around long enough to learn, but Cotton follows me around all day waiting for training time.
<<<
It is amazing how certain animals tend to be so receptive to training... (LOL plus your patience in teaching Cotton)
We have a Rat Terrier who we describe as ‘vocally predisposed’ For a treat, he quickly picked up on and started mimicking our saying ‘Yum Yum’ He does it very deliberately, and with a licking of his chops - first left, then right with a ‘Yum’ in between. He even responds appropriately when you say ‘What?’ and ‘Louder, I can’t hear you’ Of course we have even had him tell people on the phone what he wants too.
Jake is his name. When we went to Florida to pick up Christi, we set him up with the run of the kitchen, plenty of puppy pads, 2 waterers full (3 gal. each) and more food than we thought he could possibly eat. Upon returning 5 days later, he had barely eaten or drunk anything. So we were worried about leaving him alone again.
Then, when we had to go to Florida again for the adoption, we decided to put him along with our Great Dane in a kennel. This was a really nice kennel, air conditioned, his bed was on a mini trampoline so they didn’t have to lie on the floor, and the owner pampers all the dogs.
Jake didn’t do very well, sat in the middle of his trampoline all the time and calling to check on him, even talking to him on the phone didn’t help. Again he barely ate or drank.
When we got back, we picked him up and when we got in the car, as though he had spent the whole time we were gone thinking what to say, he put his head up like a wolf howling and ‘told’ us what he wanted..... Very clear, very deliberate - Home - Home - Home. He kept repeating it all the way home...
Even now, when he hears my wife get home from work, he jumps up and announces - ‘Home - Home - Home’.
Your Cotton sure seems to be a receptive student too... You will do very well when you can have your ‘critters’ when you start your survival living... LOL Should we be calling you Ellie Mae (Like -out thar in them Hills of Beverly).
OK, just 8 AM and already I am being bad... Sorry.
Never give up. Never give in. Never, never, never, never--in nothing, great or small, large or petty--never give in, except to convictions of honor and good sense. Never yield to force. Never yield to the apparently overwhelming might of the enemy. Winston Churchill - 1941
http://wtop.com/?sid=1614085&nid=25
4 tons of fertilizer stolen in Frederick
March 2, 2009 - 6:56am
FREDERICK, Md. (AP) - Frederick police say four tons of fertilizer have been stolen from a farm supply store.
The fertilizer disappeared from the Southern States store in the 500 block of East South Street in Frederick some time Saturday night or early Sunday.
A store representative told police that 2,000 pounds of urea and 6,000 pounds of other fertilizer are missing. The fertilizer was in white 50-pound bags with a company logo.
Lt. Clark Pennington says they don’t know what the motive behind the theft is, but they have notified the Maryland Coordination Analysis Center, which alerts all federal agencies of the theft.
(Copyright 2009 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.)
FREDERICK, Md. (AP) - Frederick police say four tons of fertilizer have been stolen from a farm supply store.
The fertilizer disappeared from the Southern States store in the 500 block of East South Street in Frederick some time Saturday night or early Sunday.
A store representative told police that 2,000 pounds of urea and 6,000 pounds of other fertilizer are missing. The fertilizer was in white 50-pound bags with a company logo.
continued.
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