Texas Rattlesnake<<<

Yes, my friend Mary, always had one or two in the freezer, to serve visitors....not to me, no no no.

But your chickens will eat ones body and if you boil all the meat off the bones, you have a natural tri-bead, the joints even have a hole for using in bead making.

I made and sold necklaces with them, even wore one with a few on it.

Mary did the cooking and gave me cleaned beads/bones.

I was willing to kill them.

When I had my place in the mountains, I killed them almost daily, did you know that the buzzards and wild life will not eat them for 24 hours?

I would cut the head off, and bury it, toss the body in the wash and it would lay there for 24 hours, then the animals and buzzards took it for food.

One night when I came home late, there was a rattlesnake at the gate, so he got shot and I put a large rock over his head, so nothing would accidentally touch the fangs.

The next morning when I went out to cut the head off, LOL, every wild burro for miles around had stopped during the night and left a manure deposit on the snake and rock.

“I have never seen the food supply as low as it is,” said Second Harvest spokesman Clyde Fitzgerald. “Demand for food assistance has been up a consistent 75 percent, and it has been month after month after month versus last year.”<<<

Yes, this is what I am hearing in the west.

But hopefully that will turn around, for a couple of the big casinos in Las Vegas are rehiring.........500 jobs at one.

My area is called “a bedroom community for Laughlin, Nevada”, less than 20 miles away.

Have we become such a convenience and disposable oriented society that we’re too lazy to even wash the best way?<<<

Yes!!!

Or if I tell the truth as I see it, “such a brainwashed society”.

Poor Scott, who does my shopping is a tv addict, always has been, and could not understand why I refused to buy anything he saw advertised and had been told was better.

Finally the other day, he admitted that he was now shopping for himself, following my rules.

The worst of it, is that products that we bought years ago and thought did the job, will not today, now you need 3 different products to do the same job.

Unless, you use vinegar....as I do.

>>>When I had my place in the mountains, I killed them almost daily,<<<

Since we don’t have them here, the first one I killed was in Texas while bird hunting with a good friend. As I was about to put my foot down, I heard something that didn’t sound right... I looked and sure enough, a 5 or 6 foot rattler. I shot it and my friend told me it was a waste of a perfectly good shotgun shell - he then told me that you just needed to take them by the tail and crack them like a whip. (I of course told him that he needed to show me how that worked) Sure enough, about an hour later he called me over and that is how he killed another snake. As for me, I’ll leave that to the East Texas folks... I’ll just reload another shotgun shell!

Cakes of the 1880’s

CAKE.

CAKE-MAKING.

In all cake-making, see that every thing is ready to your hand,—pans buttered, or papered if necessary; flour sifted; all spices and other materials on your working-table; and the fire in good order.

No matter how plain the cake, there is a certain order in mixing, which, if followed, produces the best result from the materials used; and this order is easily reduced to rules.

First, always cream the butter; that is, stir it till light and creamy. If very cold, heat the bowl a little, but never enough to melt, only to soften the butter. Second, add the sugar to the butter, and mix thoroughly.

Third, if eggs are used, beat yolks and whites separately for a delicate cake; add yolks to sugar and butter, and beat together a minute. For a plain cake, beat yolks and whites together (a Dover egg-beater doing this better than any thing else can), and add to butter and sugar.

Fourth, if milk is used, add this.

Fifth, stir in the measure of flour little by little, and beat smooth.

Flavoring may be added at any time. If dry spices are used, mix them with the sugar. Always sift baking powder with the flour. If soda and cream of tartar are used, sift the cream of tartar with the flour, and dissolve the soda in a little milk or warm water. For very delicate cakes, powdered sugar is best. For gingerbreads and small cakes or cookies, light brown answers.

Where fruit cake is to be made, raisins should be stoned and chopped, and currants washed and dried, the day beforehand. A cup of currants being a nice and inexpensive addition to buns or any plain cake, it is well to prepare several pounds at once, drying thoroughly, and keeping in glass jars. Being the very dirtiest article known to the storeroom, currants require at least three washings in warm water, rubbing them well in the hands. Then spread them out on a towel, and proceed to pick out all the sticks, grit, small stones, and legs and wings to be found; then put the fruit into a slow oven, and dry it carefully, that none may scorch.

In baking, a moderate oven is one in which a teaspoonful of flour will brown while you count thirty; a quick one, where but twelve can be counted.

The “cup” used in all these receipts is the ordinary kitchen cup, holding half a pint. The measures of flour are, in all cases, of sifted flour, which can be sifted by the quantity, and kept in a wooden pail. “Prepared flour” is especially nice for doughnuts and plain cakes. No great variety of receipts is given, as every family is sure to have one enthusiastic cake-maker who gleans from all sources; and this book aims to give fuller space to substantials than to sweets. Half the energy spent by many housekeepers upon cake would insure the perfect bread, which, nine times out of ten, is not found upon their tables, and success in which they count an impossibility. If cake is to be made, however, let it be done in the most perfect way; seeing only that bread is first irreproachable.

SPONGE CAKE.

One pound of the finest granulated, or of powdered, sugar; half a pound of sifted flour; ten eggs; grated rind of two lemons, and the juice of one; and a saltspoonful of salt.

Break the eggs, yolks and whites separately, and beat the yolks to a creamy froth. Beat the whites till they can be turned upside down without spilling. Put yolks and whites together, and beat till blended; then add the sugar slowly; then the lemon rind and juice and the salt, and last the flour. Whisk together as lightly and quickly as possible. Turn into either three buttered bread-pans of the size given on p. 201, or bake in a large loaf, as preferred. Fill the pans two-thirds full, and, when in the oven, do not open it for ten minutes. Bake about half an hour, and test by running a clean broom-straw into the loaf. If it comes out dry, they are done. Turn out, and cool on a sieve, or on the pans turned upside down.

ROLLED JELLY CAKE.

Three eggs, yolks and whites beaten separately; one heaped cup of sugar; one scant cup of flour in which a teaspoonful of baking powder and a pinch of salt have been sifted; quarter of a cup of boiling water.

Mix as in sponge cake; add the water last, and bake in a large roasting-pan, spreading the batter as thinly as possible. It will bake in ten minutes. When done, and while still hot, spread with any acid jelly, and roll carefully from one side. This cake is nice for lining Charlotte-Russe molds also. For that purpose the water may be omitted, its only use being to make the cake roll more easily.

CUP CAKE.

One cup of butter; two cups of sugar; four eggs, yolks and whites beaten separately; one cup of milk; three and a half cups of flour; a grated nutmeg, or a teaspoonful of vanilla or lemon; and a heaping teaspoonful of baking powder.

Cream the butter; add the sugar, and then the yolks; then the milk and the whites, and last the flour, in which the baking powder has been sifted. Bake half an hour, either in two brick loaves or one large one. It is nice, also, baked in little tins. Half may be flavored with essence, and the other half with a teaspoonful of mixed spice,—half cinnamon, and the rest mace and allspice. By using a heaping tablespoonful of yellow ginger, this becomes a delicious sugar gingerbread, or, with mixed spices and ginger, a spice gingerbread.

This cake with the variations upon it makes up page after page in the large cook-books. Use but half a cup of butter, and you have a plain Cup Cake. Add a cup of currants and one of chopped raisins, and it is plain Fruit Cake, needing to bake one hour. Bake on Washington-pie tins, and you have the foundation for Cream and Jelly Cakes. A little experience, and then invention, will show you how varied are the combinations, and how one page in your cook-book can do duty for twenty.

POUND CAKE.

One pound of sugar; one pound of flour; three-quarters of a pound of butter; nine eggs; one teaspoonful of baking powder, and one of lemon extract; one nutmeg grated.

Cream the butter, and add half the flour, sifting the baking powder with the other half. Beat the yolks to a creamy foam, and add; and then the sugar, beating hard. Have the whites a stiff froth, and stir in, adding flavoring and remainder of flour. Bake in one large loaf for one hour, letting the oven be moderate. Frost, if liked.

FRUIT CAKE.

One pound of butter; one pound of sugar; one pound and a quarter of sifted flour; ten eggs; two nutmegs grated; a tablespoonful each of ground cloves, cinnamon, and allspice; a teaspoonful of soda; a cup of brandy or wine, and one of dark molasses; one pound of citron; two pounds of stoned and chopped raisins, and two of currants washed and dried.

Dredge the prepared fruit with enough of the flour to coat it thoroughly. To have the cake very dark and rich looking, brown the flour a little, taking great care not to scorch it. Cream the butter, and add the sugar, in which the spices have been mixed; then the beaten yolks of eggs; then the whites beaten to a stiff froth, and the flour. Dissolve the soda in a very little warm water, and add. Now stir in the fruit. Have either one large, round pan, or two smaller ones. Put at least three thicknesses of buttered letter-paper on the sides and bottom; turn in the mixture, and bake for three hours in a moderate oven. Cover with thick paper if there is the least danger of scorching. This will keep, if well frosted, for two years.

DOVER CAKE.

One pound of flour; one pound of sugar; half a pound of butter; one teacup of milk; six eggs; one teaspoonful of baking powder; one grated nutmeg.

Cream the butter; add first sugar, then beaten yolks of eggs and milk, then whites of eggs beaten to a stiff froth, and last the flour. Bake forty-five minutes in a large dripping-pan, sifting fine sugar over the top, and cut in small squares; or it may be baked in one round loaf, and frosted on the bottom, or in small tins. Half a pound of citron cut fine is often added.

WHITE OR SILVER CAKE.

Half a cup of butter; a heaping cupful of powdered sugar; two cups of flour, with a teaspoonful of baking powder sifted in; half a cup of milk; whites of six eggs; one teaspoonful of almond extract.

Cream the butter, and add the flour, beating till it is a smooth paste. Beat the whites to a stiff froth, and add the sugar and essence. Now mix both quickly, and bake in a sheet about an inch and a half thick. About half an hour will be needed. Frost while hot, with one white of egg, beaten ten minutes with a small cup of sifted powdered sugar, and juice of half a lemon. This frosting hardens very quickly. Before it is quite hard, divide it into oblong or square pieces, scoring at intervals with the back of a large knife. The milk can be omitted if a richer cake is wanted. It may also be baked in jelly-cake tins; one small cocoanut grated, and mixed with one cup of sugar, and spread between, and the whole frosted. Or beat the white of an egg with one cup of sugar, and the juice of one large or two small oranges, and spread between. Either form is delicious.

GOLD CAKE.

One cup of sugar; half a cup of butter; two cups of flour; yolks of six eggs; grated rind and juice of a lemon or orange; half a teaspoonful of soda, mixed with the flour, and sifted twice.

Cream the butter; add the sugar, then the beaten yolks and the flour, beating hard for several minutes. Last, add the lemon or orange juice, and bake like silver cake; frosting, if liked. If frosting is made for either or both cakes, the extra yolks may be used in making this one, eight being still nicer than six.

BREAD CAKE.

Two cups or a pint-bowlful of raised dough ready for baking; one cup of butter; two cups of sugar; one teaspoonful of ground cinnamon, or half a nutmeg grated; three eggs; one teaspoonful of soda in quarter of a cup of warm water, and half a cup of flour.

Cream the butter, and add the sugar. Then put in the bread dough, and work together till well mixed. The hand is best for this, though it can be done with a wooden spoon. Add the eggs, then the flour, and last the soda. Let it stand in a warm place for one hour, and bake in a moderate oven forty-five minutes, testing with a broom-straw. A pound of stoned and chopped raisins is a nice addition. Omitting them, and adding flour enough to roll out, makes an excellent raised doughnut or bun. Let it rise two hours; then cut in shapes, and fry in boiling lard. Or, for buns, bake in a quick oven, and, a minute before taking out, brush the top with a spoonful of sugar and milk mixed together.

PLAIN BUNS.

One pint-bowlful of dough; one cup of sugar; butter the size of an egg; one teaspoonful of cinnamon.

Boll the dough thin. Spread the butter upon it. Mix sugar and cinnamon together, and sprinkle on it. Now turn over the edges of the dough carefully to keep the sugar in, and press and work gently for a few minutes, that it may not break through. Knead till thoroughly mixed. Roll out; cut like biscuit, and let them rise an hour, baking in a quick oven.

The same rule can be used for raised doughnuts.

DOUGHNUTS.

First put on the lard, and let it be heating gradually. To test it when hot, drop in a bit of bread; if it browns as you count twenty, it is right. Never let it boil furiously, or scorch. This is the rule for all frying, whether fritters, croquettes, or cakes.

One quart of flour into which has been sifted a teaspoonful of salt, and one of soda if sour milk is used, or two of baking powder if sweet milk. If cream can be had, use part cream, allowing one large cup of milk, or cream and milk. One heaping cup of fine brown sugar; one teaspoonful of ground cinnamon, and half a one of mace or nutmeg; use one spoonful of butter, if you have no cream, stirring it into the sugar. Add two or three beaten eggs; mixing all as in general directions for cake. They can be made without eggs. Roll out; cut in shapes, and fry brown, taking them out with a fork into a sieve set over a pan that all fat may drain off.

Cut thin, and baked brown in a quick oven, these make a good plain cooky.

GINGER SNAPS.

One cup of butter and lard or dripping mixed, or dripping alone can be used; one cup of molasses; one cup of brown sugar; two teaspoonfuls of ginger, and one each of clove, allspice, and mace; one teaspoonful of salt, and one of soda dissolved in half a cup of hot water; one egg.

Stir together the shortening, sugar, molasses, and spice. Add the soda, and then sifted flour enough to make a dough,—about three pints. Turn on to the board, and knead well. Take about quarter of it, and roll out thin as a knife-blade. Bake in a quick oven. They will bake in five minutes, and will keep for months. By using only four cups of flour, this can be baked in a loaf as spiced gingerbread; or it can be rolled half an inch thick, and baked as a cooky. In this, as in all cakes, experience will teach you many variations.

PLAIN GINGERBREAD.

Two cups of molasses; one of sour milk; half a cup of lard or drippings; four cups of flour; two teaspoonfuls of ginger, and one of cinnamon; half a teaspoonful of salt; one egg, and a teaspoonful of soda.

Mix molasses and shortening; add the spice and egg, then the milk, and last the flour, with soda sifted in it. Bake at once in a sheet about an inch thick for half an hour. Try with a broom-straw. Good hot for lunch with chocolate. A plain cooky is made by adding flour enough to roll out. The egg may be omitted.

JUMBLES.

The richest jumbles are made from either the rule for Pound or Dover Cake, with flour enough added to roll out. The Cup-Cake rule makes good but plainer ones. Make rings, either by cutting in long strips and joining the ends, or by using a large and small cutter. Sift sugar over the top, and bake a delicate brown. By adding a large spoonful of yellow ginger, any of these rules become hard sugar-gingerbread, and all will keep for a long time.

DROP CAKES.

Any of the rules last mentioned become drop cakes by buttering muffin-tins or tin sheets, and dropping a teaspoonful of these mixtures into them. If on sheets, let them be two inches apart. Sift sugar over the top, and bake in a quick oven. They are done as soon as brown.

CREAM CAKES.

One pint of boiling water in a saucepan. Melt in it a piece of butter the size of an egg. Add half a teaspoonful of salt. While still boiling, stir in one large cup of flour, and cook for three minutes. Take from the fire; cool ten minutes; then break in, one by one, six eggs, and beat till smooth. Have muffin-pans buttered, or large baking-sheets. Drop a spoonful of the mixture on them, allowing room to spread, and bake half an hour in a quick oven. Cool on a sieve, and, when cool, fill with a cream made as below.

FILLING FOR CREAM CAKES.

One pint of milk, one cup of sugar, two eggs, half a cup of flour, and a piece of butter the size of a walnut.

Mix the sugar and flour, add the beaten eggs, and beat all till smooth. Stir into the boiling milk with a teaspoonful of salt, and boil for fifteen minutes. When cold, add a teaspoonful of vanilla or lemon. Make a slit in each cake, and fill with the cream. Corn-starch may be used instead of flour. This makes a very nice filling for plain cup cake baked on jelly-cake tins.

MERINGUES, OR KISSES.

Whites of three eggs beaten to a stiff froth; quarter of a pound of sifted powdered sugar; a few drops of vanilla.

Add the sugar to the whites. Have ready a hard-wood board which fits the oven. Wet the top well with boiling water, and cover it with sheets of letter-paper. Drop the meringue mixture on this in large spoonfuls, and set in a very slow oven. The secret of a good meringue is to dry, not bake; and they should be in the oven at least half an hour. Take them out when dry. Slip a thin, sharp knife under each one, and put two together; or scoop out the soft part very carefully, and fill with a little jelly or with whipped cream.

http://www.gutenberg.org/files/15360/15360-h/15360-h.htm#Page_221

I found an interesting (quick) method of drying flowers using the microwave and dustless cat litter. It is here (I hope this hyperlinks, since I’m not so hot at figuring out how to do that):

http://www.allfreecrafts.com/nature/microwave-dried-flowers.shtml

Training online for food defense preparedness from the National Center for Food Protection & Defense

July 15, 7:36 AM

How would you like to call yourself a food defense preparedness risk communicator? Online risk communicator training for food defense preparedness, response and recovery is being offered as a course by the National Center for Food Protection and Defense in cooperation with the International Food Information Council. Also you can print out, explore, or email an excellent glossary of food-related terms at the IFIC site, "Glossary of Food-Related Terms."

The Risk Communicator Training is a collection of online training resources focusing on the concepts and skills necessary for effective risk communication strategies before, during and following an intentional attack on the food system. In recent years, there has been vigorous public debate about the susceptibility of research to biases of various kinds. To date, the overwhelming focus of the discussion has been on industry-funded science. Read more.

While economically-motivated adulteration is an ongoing food safety concern, it is also an important food defense concern. Examples where an individual or firm has compromised the existing quality assurance systems to commit economically motivated adulteration illustrate potential pathways for contamination. Potentially introducing much more harmful agents which would then move through our food supply system, and into restaurants and consumer’s homes.

For those who are interested in getting further involved in the investigation of economically motivated adulteration, please note this meeting announcement for the U.S. Pharmacopeia food ingredient stakeholder meeting coming in August, where economically motivated adulteration will be one of the topic areas covered.

The curriculum was developed by the Risk Communication Project at the . NCFPD is a Department of Homeland Security Center for Excellence located at the University of Minnesota. Established in 2004, the Center strives to advance the security and safety of the nation's food supply through research, education and outreach. The International Food Information Council has partnered with the NCFPD Risk Communication Project to make these training materials available to food system professionals.

The National Center for Food Protection and Defense (NCFPD) was officially launched as a Homeland Security Center of Excellence in July 2004. A multidisciplinary and action-oriented research consortium, NCFPD addresses the vulnerability of the nation's food system to attack through intentional contamination with biological or chemical agents.

NCFPD's research and education program is aimed at reducing the potential for contamination at any point along the food supply chain and mitigating potentially catastrophic public health and economic effects of such attacks. The program incorporates cutting-edge research across a wide range of disciplines, taking a comprehensive, farm-to-table view of the food system and encompassing all aspects from primary production through transportation and food processing to retail and food service.

Risk Communication Training Modules and Resource Materials

Intended Audience

The training resources are intended for training leaders, communicators and experts from the food system including:

Government agency officials, spokespersons, communication staff
Food system industries and associations
Extension specialists
Subject matter experts, scientists, researchers
Public health and health care staff

Core Contents

The Risk Communicator training has been designed to be presented in 10 instructional hours or two days. The curriculum may be adapted, abridged or expanded depending on the needs of the learners. The content is organized into 5 instructional modules:

Module 1: An Introduction to Risk Communication
Module 2: Food Defense and the Psychology of Terrorism
Module 3: Message Development and Delivery
Module 4: Preparedness and Planning
Module 5: Media Relations

Training Components:

Instructional materials provided include:

1. Trainers Guide:

Learner outcomes
Content outline with suggested discussion questions, activities, readings
Glossary of terms
Suggested readings and resources
Content contributors and reviewers

2. PowerPoint Slide Sets
3. Participant Handouts and Exercises
4. Food Defense Scenarios (TBD)
5. Risk Communication Preparedness Guide: Framework for developing a risk communication preparedness plan for your organization (Module 4)

Additional resource materials developed by project collaborations will posted in section following Module 5. Included in this section is a "Message Clipping File" that contains message excerpts taken from real-life food and public health risk events.

The Training Modules and Additional Instructional Resources sections will be updated quarterly.

For feedback and comments concerning the training content and materials contact:

Email: ncfpd.umn.edu
Tel: 612/624-2614
Fax: 612/624-2157

National Center for Food Protection & Defense
University of Minnesota - Twin Cities Campus
925 Delaware St. SE, Suite 200
Minneapolis, MN 55414

http://www.examiner.com/x-7160-Sacramento-Nutrition-Examiner~y2009m7d15-Training-online-for-food-defense-preparedness-from-the-National-Center-for-Food-Protection--Defense

Health Matters: Emergency preparedness and you
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By Needham Health Department
Wicked Local Needham
Posted Jul 11, 2009 @ 06:00 AM
Needham —

The possibility of public health emergencies arising in the United States concerns many people in the wake of recent hurricanes, tsunamis, acts of terrorism and the threat of pandemic influenza. Though some people feel it is impossible to be prepared for unexpected events, the truth is that taking preparedness actions helps people deal with disasters of all sorts much more effectively when they do occur. Below are some common questions and provide step-by-step guidance you can take now to protect you and your loved ones.
Gather emergency supplies

If disaster strikes your community, you might not have access to food, water or electricity for some time. By taking time now to prepare emergency water supplies, food supplies and disaster supplies kit, you can provide for your entire family.

Even though it is unlikely that an emergency would cut off your food supplies for two weeks, consider maintaining a supply that will last that long. Having an ample supply of clean water is a top priority in an emergency. A normally active person needs to drink at least 2 quarts (a half-gallon) of water each day. You will also need water for food preparation and hygiene. Store at least an additional half-gallon per person, per day, for this. And don’t forget to take your pets and service animals into account.
Develop a family emergency plan

Families can cope with disaster by preparing in advance and working together as a team. Knowing what to do is your best protection and your responsibility. Meet with your family and discuss why you need to prepare for disaster. Explain the dangers of fire, severe weather and earthquakes to children. Plan to share responsibilities and work together as a team. Pick two places to meet — one right outside your home in case of a sudden emergency, like a fire, and one outside your neighborhood in case you can’t return home. Everyone must know the address and phone number.

Ask an out-of-state friend to be your “family contact.” After a disaster, it’s often easier to call long distance. Other family members should call this person and tell them where they are. Everyone must know your contact’s phone number.
Complete this checklist

· Post emergency telephone numbers by phones (fire, police, ambulance, etc.).

· Teach children how and when to call 911 or your local Emergency Medical Services number for emergency help.

· Determine the best escape routes from your home. Find two ways out of each room.

· Find the safe spots in your home for each type of disaster.

· Show each family member how and when to turn off the water, gas and electricity at the main switches.
· Check if you have adequate insurance coverage.

· Teach each family member how to use the fire extinguisher, and show them where it’s kept.

· Install smoke detectors on each level of your home, especially near bedrooms.
· Conduct a home hazard hunt.

· Stock emergency supplies and assemble a disaster supplies kit.
· Take a Red Cross first aid and CPR class.

Practice your plan

· Test your smoke detectors monthly, and change the batteries at least once a year.

· Quiz your kids every six months so they remember what to do.
· Conduct fire and emergency evacuation drills.

· Replace stored water every three months and stored food every six months.

· Test and recharge your fire extinguisher(s) according to manufacturer’s instructions.
Learn how to shelter in place

“Shelter-in-place” means to take immediate shelter where you are — at home, work, school, or in between. It may also mean “seal the room;” in other words, take steps to prevent outside air from coming in. This is because local authorities may instruct you to “shelter-in-place” if chemical or radiological contaminants are released into the environment. It is important to listen to TV or radio to understand whether the authorities wish you to merely remain indoors or to take additional steps to protect yourself and your family. Register with the Town Swift Reach Emergency Notification System on the Town Web page at www.needhamma.gov.

At home, choose a room in advance for your shelter. The best room is one with as few windows and doors as possible. A large room, preferably with a water supply, is desirable—something like a master bedroom that is connected to a bathroom. Contact your workplaces, your children’s schools, nursing homes where you may have family and your local town officials to find out what their plans are for “shelter-in-place.” Have a shelter kit that includes duct tape, first aid supplies, batteries for a radio and flashlight that should be replaced regularly.
Understand isolation and quarantine

Isolation applies to persons who are known to be ill with a contagious disease. Quarantine applies to those who have been exposed to a contagious disease, but who may or may not become ill.

People can be infected with dangerous diseases in a number of ways. Some germs, such as those causing malaria, are passed to humans by animals. Other germs, such as those that cause botulism, are carried to people by contaminated food or water. Still others, such as the ones causing measles, are passed directly from person to person. These diseases are called “contagious.”

Contagious diseases that pose a health risk to people have always existed. While the spread of many of these diseases has been controlled through vaccination and other public health efforts, avian influenza (“bird flu”) and terrorist acts worldwide have raised concerns about the possibility of a disease risk. That makes it important for people to understand what can and would be done to protect the public from the spread of dangerous contagious diseases. The CDC applies the term “quarantine” to more than just people. It also refers to any situation in which a building, conveyance, cargo or animal might be thought to have been exposed to a dangerous contagious disease agent and is closed off or kept apart from others to prevent disease spread.
Maintain a healthy state of mind

Everyone has their own ways of dealing with stressful situations. Resilience — the ability to adapt well to life’s ups and downs — can help manage stress and feelings of anxiety. Everyone can develop resilience. It involves thoughts and actions that can be learned and practiced over time.

Anyone who experiences a disaster is affected by it, whether directly or indirectly through location, family or friends, or exposure to media coverage of the event. Even if a disaster, such as a terrorist act, produces little physical damage, it can bring fear, confusion and uncertainty into daily life. Strong and varied emotional reactions to such an event are natural. People are resilient and able to recover from difficult experiences.

Given the uncontrollable nature of disasters, some people question whether they can take steps to plan for catastrophic events. Actually, we know that the more people prepare for the unexpected, the better they manage these situations.

http://www.wickedlocal.com/needham/news/lifestyle/health/x931221369/Health-Matters-Emergency-preparedness-and-you

USDA Offers Food Safety Tips for Hurricane Preparedness
WEBWIRE – Thursday, July 23, 2009

WASHINGTON. - As the peak of the 2009 hurricane season approaches, USDA’s Food Safety and Inspection Service (FSIS) is providing recommendations to minimize the potential for foodborne illnesses due to power outages and other problems often associated with severe weather.

“In the hours after a tropical storm or hurricane, food safety can become a critical public health issue” said USDA Deputy Under Secretary for Food Safety Jerold Mande. “With a little bit of advance planning, people can make sure they have access to safe food and water even in the aftermath of severe storms”

Steps to follow to prepare for a possible weather emergency:

* Keep an appliance thermometer in the refrigerator and freezer. An appliance thermometer will indicate the temperature inside the refrigerator and freezer in case of a power outage and help determine the safety of the food.
* Make sure the freezer is at 0°F or below and the refrigerator is at 40°F or below.
* Freeze containers of water for ice to help keep food cold in the freezer, refrigerator or coolers after the power is out.
* Freeze refrigerated items such as leftovers, milk and fresh meat and poultry that you may not need immediately - this helps keep them at a safe temperature longer.
* Plan ahead and know where dry ice and block ice can be purchased.
* Have coolers on hand to keep refrigerator food cold if the power will be out for more than 4 hours. Purchase or make ice cubes and store in the freezer for use in the refrigerator or in a cooler. Freeze gel packs ahead of time for use in coolers.
* Group food together in the freezer - this helps the food stay cold longer.
* Store food on shelves that will be safely out of the way of contaminated water in case of flooding.

Steps to follow after the weather emergency:

* Keep the refrigerator and freezer doors closed as much as possible to maintain the cold temperature.
* The refrigerator will keep food safely cold for about 4 hours if it is unopened. A full freezer will hold the temperature for approximately 48 hours (24 hours if it is half full) and the door remains closed.
* Discard refrigerated perishable food such as meat, poultry, fish, soft cheeses, milk, eggs, leftovers and deli items after 4 hours without power.
* Food may be safely refrozen if it still contains ice crystals or is at 40°F or below when checked with a food thermometer.
* Never taste a food to determine its safety!
* Obtain dry or block ice to keep your refrigerator and freezer as cold as possible if the power is going to be out for a prolonged period of time. Fifty pounds of dry ice should hold an 18-cubic-foot full freezer for 2 days.
* If the power has been out for several days, check the temperature of the freezer with an appliance thermometer. If the appliance thermometer reads 40°F or below, the food is safe to refreeze.
* If a thermometer has not been kept in the freezer, check each package of food to determine its safety. If the food still contains ice crystals, the food is safe.
* Discard any food that is not in a waterproof container if there is any chance that it has come into contact with flood water. Discard wooden cutting boards, plastic utensils, baby bottle nipples and pacifiers.
* Thoroughly wash all metal pans, ceramic dishes and utensils that came in contact with flood water with hot soapy water and sanitize by boiling them in clean water or by immersing them for 15 minutes in a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of drinking water.
* Undamaged, commercially prepared foods in all-metal cans and retort pouches (for example, flexible, shelf-stable juice or seafood pouches) can be saved. Follow the Steps to Salvage All-Metal Cans and Retort Pouches in the publication “Keeping Food Safe During an Emergency” at: www.fsis.usda.gov/Fact_Sheets/
* Use bottled water that has not been exposed to flood waters. If bottled water is not available, tap water can be boiled for safety. For more information on drinking water safely during weather emergencies, access the FSIS publication “Keeping Food Safe During an Emergency” at www.fsis.usda.gov/Fact_Sheets/
* When in Doubt, Throw it Out!

http://www.webwire.com/ViewPressRel.asp?aId=99887

Food bill would hurt small farmers
Kansas City Star - MO,USA
If your friends farm, or if you were to take up farming for more than your family, you could be under a kind of FDA martial law with the passing of HR 2749, ...

'Food' discussion highlights local farming
Bangor Daily News - Bangor,ME,USA
Panelists and some in the audience urged people to pay attention to HR 2749, a federal food security bill that they said could make doing business a lot ...

Farm Groups Say Food Safety Bill Would Make it Tougher for Farmers ...
CNSNews.com - Alexandria,VA,USA
“In recent weeks some concerns have been raised about HR 2749, many on the Internet, suggesting almost apocalyptic outcomes for farmers if the bill becomes ...

CONFER: The federal assaults on farms
Tonawanda News - North Tonawanda,NY,USA
HR 2749 would give the FDA almost unlimited power that would touch on every facet of ... HR 2749 is just another in a long line of attacks on capitalism and ...

Food Safety Bill Triggers Fight
Farm Futures - Carol Stream,IL,USA
Although there was much bipartisan support of HR 2749, a food safety bill, earlier this year, after several farm and livestock organizations testified ...
New food safety bill needs to be stopped
The Newark Advocate - Newark,OH,USA
A new food safety bill is on the fast track in Congress -- HR 2749, ... HR 2749 gives FDA tremendous power while significantly diminishing existing judicial ...
The high cost of cheap food
Denver Post - Denver,CO,USA
What the passing of HR 875 and 2749 could mean is a loss of organic, small-farm options and a reduction of both the shopper's autonomy and the good things ...

Muzzle FDA
Northwest Herald - Crystal Lake,IL,USA
Large corporate farming? A new law no doubt. Only genetically modified food can claim any health benefits. I'm opposed to this bill (HR 2749).

Letter: HR 2749 rejects 'choice' of foods
St. Augustine Record - St. Augustine,FL,USA
Editor: I urge Congress not to pass HR 2749, Food Safety Enhancement Act. I highly object to the take over of our food supply by corporations such as ...

NPPC: Resolve Issues Before Passing Food-Safety Bill
CattleNetwork.com - Overland Park,KS,USA
As written, the bill would change the standard to allow on-farm inspections if food is “thought to be adulterated, misbranded or in violation of HR 2749. ...

Doctors Warn: Avoid Genetically Modified Food
By Jeffrey M. Smith

The American Academy of Environmental Medicine states,“Genetically Modified foods have not been properly tested and pose a serious health risk. There is more than a casual association between GM foods and adverse health effects. There is causation.”

Last May the American Academy of Environmental Medicine (AAEM) called on “Physicians to educate their patients, the medical community, and the public to avoid GM (genetically modified) foods when possible and provide educational materials concerning GM foods and health risks.” They called for a moratorium on GM foods, long-term independent studies, and labeling.

AAEM’s position paper stated, “Several animal studies indicate serious health risks associated with GM food,” including infertility, immune problems, accelerated aging, insulin regulation, and changes in major organs and the gastrointestinal system. They conclude, “There is more than a casual association between GM foods and adverse health effects. There is causation,” as defined by recognized scientific criteria. “The strength of association and consistency between GM foods and disease is confirmed in several animal studies.”

More and more doctors are already prescribing GM-free diets. Dr. Amy Dean, a Michigan internal medicine specialist, and board member of AAEM says, “I strongly recommend patients eat strictly non-genetically modified foods.” Ohio allergist Dr. John Boyles says “I used to test for soy allergies all the time, but now that soy is genetically engineered, it is so dangerous that I tell people never to eat it.”

Dr. Jennifer Armstrong, President of AAEM, says, “Physicians are probably seeing the effects in their patients, but need to know how to ask the right questions.” World renowned biologist Pushpa M. Bhargava goes one step further. After reviewing more than 600 scientific journals, he concludes that genetically modified organisms (GMOs) are a major contributor to the sharply deteriorating health of Americans.

Among the population, biologist David Schubert of the Salk Institute warns that “children are the most likely to be adversely effected by toxins and other dietary problems” related to GM foods. He says without adequate studies, the children become “the experimental animals.”

The experience of actual GM-fed experimental animals is scary. When GM soy was fed to female rats, most of their babies died within three weeks—compared to a 10% death rate among the control group fed natural soy. The GM-fed babies were also smaller, and later had problems getting pregnant.

When male rats were fed GM soy, their testicles actually changed color—from the normal pink to dark blue. Mice fed GM soy had altered young sperm. Even the embryos of GM fed parent mice had significant changes in their DNA. Mice fed GM corn in an Austrian government study had fewer babies, which were also smaller than normal.

Reproductive problems also plague livestock. Investi-gations in the state of Haryana, India revealed that most buffalo that ate GM cottonseed had complications such as premature deliveries, abortions, infertility, and prolapsed uteruses. Many calves died. In the US, about two dozen farmers reported thousands of pigs became sterile after consuming certain GM corn varieties. Some had false pregnancies; others gave birth to bags of water. Cows and bulls also became infertile when fed the same corn.

Food Designed to Produce Toxins

GM corn and cotton are engineered to produce their own built-in pesticide in every cell. When bugs bite the plant, the poison splits open their stomach and kills them. Biotech companies claim that the pesticide, called Bt (produced from soil bacteria Bacillus thuringiensis) has a history of safe use, since organic farmers and others use Bt bacteria spray for natural insect control.

The Bt-toxin produced in GM plants, however, is thousands of times more concentrated than natural Bt spray, is designed to be more toxic, has properties of an allergen, and unlike the spray, cannot be washed off the plant.

Moreover, studies confirm that even the less toxic natural bacterial spray is harmful. When dispersed by plane to kill gypsy moths in the Pacific Northwest, about 500 people reported allergy or flu-like symptoms. Some had to go to the emergency room. The exact same symptoms are now being reported by farm workers throughout India who have handled Bt cotton. In 2008, based on medical records, the Sunday India reported, “Victims of itching have increased massively this year … related to BT cotton farming.”

American Academy of Environmental Medicine states, “Multiple animal studies show significant immune dysregulation,” in-cluding increase in cytokines, which are “associated with asthma, allergy, and inflammation”—all on the rise in the US.

According to GM food safety expert Dr. Arpad Pusztai, changes in the immune status of GM animals are “a consistent feature of all the studies.” Even Monsanto’s own research showed significant immune system changes in rats fed Bt corn. A November 2008 study by the Italian government also found that mice have an immune reaction to Bt corn.

GM soy and corn each contain two new proteins with allergenic properties, GM soy has up to seven times more trypsin inhibitor—a known soy allergen—and skin prick tests show some people react to GM, but not to non-GM soy. Soon after GM soy was introduced to the UK, soy allergies skyrocketed by 50%. Perhaps the US epidemic of food allergies and asthma is a casualty of genetic manipulation.

In India, animals graze on cotton plants after harvest. But when shepherds let sheep graze on Bt cotton plants, thousands died. Post mortems showed severe irritation and black patches in both intestines and liver (as well as enlarged bile ducts). Investigators said preliminary evidence “strongly suggests that the sheep mortality was due to a toxin … most probably Bt-toxin.” In a small follow-up feeding study by the Deccan Development Society, all sheep fed Bt cotton plants died within 30 days; those that grazed on natural cotton plants remained healthy.

In a small village in Andhra Pradesh, buffalo grazed on cotton plants for eight years without incident. On January 3rd, 2008, the buffalo grazed on Bt cotton plants for the first time. All 13 were sick the next day; all died within 3 days. Bt corn was also implicated in the deaths of cows in Germany, and horses, water buffaloes, and chickens in the Philippines.

In lab studies, twice the number of chickens fed Liberty Link corn died; 7 of 20 rats fed a GM tomato developed bleeding stomachs; another 7 of 40 died within two weeks. Monsanto’s own study showed evidence of poisoning in major organs of rats fed Bt corn, according to top French toxicologist G. E. Seralini.

Worst Finding of All—GMOs Remain Inside Us

The only published human feeding study revealed what may be the most dangerous problem from GM foods. The gene inserted into GM soy transfers into the DNA of bacteria living inside our intestines and continues to function. This means that long after we stop eating GMOs, we may still have potentially harmful GM proteins produced continuously inside of us. Put more plainly, eating a corn chip produced from Bt corn might transform our intestinal bacteria into living pesticide factories, possibly for the rest of our lives.

When evidence of gene transfer is reported at medical conferences around the US, doctors often respond by citing the huge increase of gastrointestinal problems among their patients over the last decade. GM foods might be colonizing the gut flora of North Americans.

Scientists at the Food and Drug Administration (FDA) had warned about all these problems even in the early 1990s. According to documents released from a lawsuit, the scientific consensus at the agency was that GM foods were inherently dangerous, and might create hard-to-detect allergies, poisons, gene transfer to gut bacteria, new diseases, and nutritional problems. They urged their superiors to require rigorous long-term tests. But the White House had ordered the agency to promote biotechnology and the FDA responded by recruiting Michael Taylor, Monsanto’s former attorney, to head up the formation of GMO policy. That policy, which is in effect today, denies knowledge of scientists’ concerns and declares that no safety studies on GMOs are required. It is up to Monsanto and the other biotech companies to determine if their foods are safe. Mr. Taylor later became Monsanto’s vice president.

American Academy of Environmental Medicine states, “GM foods have not been properly tested” and “pose a serious health risk.” Not a single human clinical trial on GMOs has been published. A 2007 review of published scientific literature on the “potential toxic effects/health risks of GM plants” revealed “that experimental data are very scarce.” The author concludes his review by asking, “Where is the scientific evidence showing that GM plants/food are toxicologically safe, as assumed by the biotechnology companies?”

Famed Canadian geneticist David Suzuki answers, “The experiments simply haven’t been done and we now have become the guinea pigs.” He adds, “Anyone that says, ‘Oh, we know that this is perfectly safe,’ I say is either unbelievably stupid or deliberately lying.”

Dr. Schubert points out, “If there are problems, we will probably never know because the cause will not be traceable and many diseases take a very long time to develop.” If GMOs happen to cause immediate and acute symptoms with a unique signature, perhaps then we might have a chance to trace the cause.

This is precisely what happened during a US epidemic in the late 1980s. The disease was fast acting, deadly, and caused a unique measurable change in the blood—but it still took more than four years to identify that an epidemic was even occurring. By then it had killed about 100 Americans and caused 5,000-10,000 people to fall sick or become permanently disabled. It was caused by a genetically engineered brand of a food supplement called L-tryptophan.

If other GM foods are contributing to the rise of autism, obesity, diabetes, asthma, cancer, heart disease, allergies, reproductive problems, or any other common health problem now plaguing Americans, we may never know. In fact, since animals fed GMOs had such a wide variety of problems, susceptible people may react to GM food with multiple symptoms. It is therefore telling that in the first nine years after the large scale introduction of GM crops in 1996, the incidence of people with three or more chronic diseases nearly doubled, from 7% to 13%.

To help identify if GMOs are causing harm, the AAEM asks their “members, the medical community, and the independent scientific community to gather case studies potentially related to GM food consumption and health effects, begin epidemiological research to investigate the role of GM foods on human health, and conduct safe methods of determining the effect of GM foods on human health.”

Citizens need not wait for the results before taking the doctors advice to avoid GM foods. People can stay away from anything with soy or corn derivatives, cottonseed and canola oil, and sugar from GM sugar beets—unless it says organic or “non-GMO.”

If even a small percentage of people choose non-GMO brands, the food industry will likely respond as they did in Europe—by removing all GM ingredients. Thus, American Academy of Environmental Medicine’s non-GMO prescription may be a watershed for the US food supply.

Jeffrey M. Smith, Executive Director of the Institute for Responsible Technology, is the leading spokesperson on the health dangers of GMOs. His first book, Seeds of Deception is the world’s bestselling book on the subject. His second, Genetic Roulette: The Documented Health Risks of Genetically Engineered Foods, identifies 65 risks of GMOs and demonstrates how superficial government approvals are not competent to find most of them. He invited the biotech industry to respond in writing with evidence to counter each risk, but correctly predicted that they would refuse, since they don’t have the data to show that their products are safe. Spilling the Beans, the institute’s monthly column, is available at www.reliabletechnology.org. The website also offers eater-friendly tips for avoiding GMOs at home and in restaurants. Contact American Academy of Environmental Medicine at (734) 213-4901; environmentalmed@yahoo.com

http://www.aaemonline.org/gmopost.html.

>>> Doctors Warn: Avoid Genetically Modified Food <<<

Thanks for the post, I dont want food that has it’s own roundup or diazanon already in it.

OK Since things are getting so much better

and we’re “away from the Brink” ,

this seems silly but let’s pretend..

can you list an Item or Items that you recently thought..

” darn I better get a spare , just in case “

My Items :
(1) pressure cooker replacement gaskets and safety pop-off... duhhh been putting it off since spring , now probably will pay a premium..

(2) Spare MODEM..

Hmmm, let’s see...

Tuesday - when I had to replace the pressure switch on the water pump - bought two - one spare.

Or how about when I bought canning lids for 2010 canning season. Had bought this years - last year.

Oh, last week I needed a valve stem for a tire - bought 12 so I would have some spares. They are cheap but essential.

Let’s see, you say we are back from the brink? As I see it, the last great depression entrance was sprinkled with about 3 ‘improvement’ periods. Then I see what the Gov’t. is doing (same as Roosevelt did) and keeps us going down down down... Those in power don’t even think things are going to pick up anytime soon... Expecting 10%+ unemployment (which is actually closer to 20 when you count in those no longer seeking employment and those only working odd jobs part time). When they say it could be 10 years before we see the lost jobs coming back.

Then you consider the freedom costing, job killing, power grabbing legislation coming out of DC. We are off that cliff and holding on to a branch of a weak bush on the side of that cliff it is bowing lower and lower as we hang on.

I’ll just keep on stocking up and putting away, and any purchases are to improve my survival abilities and that of my family and friends.

http://www.10news.com/news/20154508/detail.html

La Mesa Thief Steals Man’s Groceries

POSTED: 8:13 am PDT July 23, 2009

LA MESA, Calif. — An 18-year-old man was robbed of his groceries while walking home early Thursday morning in La Mesa, police said.

The victim was walking home from the grocery store with a friend shortly after midnight when the thief approached near the intersection of Normal Avenue and Schoolridge Lane, La Mesa police Sgt. Bret Richards said.

continues...this is San Diego area.

[Why this couple, for only one extra vote? odd...
are they Freepers???
granny]

http://phoenix.fbi.gov/dojpressrel/2009/px072309.htm

Department of Justice Press Release
white spacer
For Immediate Release
July 23, 2009 United States Attorney’s Office
District of Arizona
Contact: (602) 514-7500

Arizona Couple Indicted for Fraudulent Voting During the Presidential Election

TUCSON, AZ—A federal grand jury returned a five-count indictment against James A. Marshall, 63, and Karen S. Marshall, 56, both of Green Valley, Ariz., for Conspiracy to Commit Fraudulent Voting and Fraudulent Voting. The indictment alleges that the Marshalls voted in more than one state during the November 2008 U.S. Presidential election.

The pair will receive a summons to appear for an arraignment on the charges in U.S. District Court in Tucson, on August 6, 2009 at 11:00 a.m. before U.S. Magistrate Judge Jacqueline Marshall.

The indictment alleges that James and Karen Marshall voted in both Kansas and Arizona, by way of early ballot, for the November 2008 general election. According to the indictment, the Marshalls represented that they were residents of Arizona on the Arizona early ballot application, and, around the same time, also represented they were residents of Kansas on the Kansas early ballot application. As a result of their representations, the Marshalls received ballots from both Arizona and Kansas. The Marshalls returned their Arizona ballots after signing a sworn statement that they reside in Arizona, and had not voted “and will not vote in this election in any other state during the calender year of this affidavit ....” After voting in Arizona, the Marshalls then returned their Kansas ballots and affirmed that they were legal residents of Kansas.

A conviction for Conspiracy carries a maximum penalty of five years in federal prison, a $250,000 fine or both. A conviction for Fraudulent Voting carries a maximum penalty of five years, a $250,000 fine or both. In determining an actual sentence, the assigned judge will consult the U.S. Sentencing Guidelines, which provide appropriate sentencing ranges. The judge, however, is not bound by those guidelines in determining a sentence.

An indictment is simply the method by which a person is charged with criminal activity and raises no inference of guilt. An individual is presumed innocent until competent evidence is presented to a jury that establishes guilt beyond a reasonable doubt.

This investigation preceding the indictment was conducted by the Federal Bureau of Investigation. The prosecution is being handled Raymond K. Woo and Leta H. Hollon, Assistant U.S. Attorneys, District of Arizona, Phoenix.

http://www.thedenverchannel.com/news/20149790/detail.html?treets=den&tid=2659747428813&tml=den_4pm&tmi=den_4pm_1_05000207232009&ts=H

King Soopers Recalls Beef Products
14 Cases Of Salmonella In Colo

[snipped]

The U.S. Department of Agriculture’s Food Safety and Inspection Service said Wednesday that the products were produced from May 23 through June 13 and bear the establishment number “EST. 6250” within the USDA Mark of Inspection, printed on the front of the packages.

The meat was distributed to stores in Colorado, Kansas, Missouri, Nebraska, New Mexico, Utah and Wyoming.

[continued, all sizes of trays........./packages.]

>>> you say we are back from the brink? <<<

Wait, I didn't say it,...

Fearless Leader said it last night !

( i gotta remember to add the “/sarc” )

I think we are about late ‘32-'33 in this one, and a long,long,long way to go.

in other words : double up..

as for the spare switch, canning lids for ‘10 (working on it) and yes.. clamps,connectors,spare oil, etc.. all great ideas..

even if it is available, it will most likely be more $$

http://www.thedenverchannel.com/news/20145407/detail.html?treets=den&tid=2659747428813&tml=den_4pm&tmi=den_4pm_1_05000207232009&ts=H

Glue Attacks Puzzle Pasadena Police [Texas]
Police Investigate 3 Different Incidents

[snipped....2 different stores]

PASADENA, Texas — Pasadena police have a sticky investigation. Somebody put glue on the hair of three shoppers in two stores.

A 12-year-old girl told KHOU-TV that she was shopping at a drug store last week when she felt a wad of something “sizzling” in her ponytail. The substance turned out to be glue.

The child had to cut off some of her hair to get rid of the mess.

continues.

http://www.thedenverchannel.com/news/20156337/detail.html

Rainbow Family Members Found Camping On Boulder Library Roof
Police Charge Campers With Trespassing, Illegal Camping
Written by Wayne Harrison, Web Editor

POSTED: 11:49 am MDT July 23, 2009

[snipped]

The Rainbow Family is also known as the Rainbow Family of Living Light, a loose-knit -knit group that promotes love and world peace.