Weekly Roundup - Living On Nothing Edition [Survival Today

http://thesurvivalpodcast.com/forum/index.php?topic=5906.0

Powdered Ranch Mix at the Store, $40/lb. No Thanks.. Another DIY.
« on: May 30, 2009, 11:27:09 PM »

Found this on one the net. I don’t know about others out there, but Ranch powder is a regularly used seasoning around our house.

ORIGINAL 1952 RECIPE FOR HIDDEN VALLEY RANCH DRESSING

INGREDIENTS:
1/2 cup dry buttermilk
1 tablespoon dried parsley crushed
1 teaspoon dried dill weed
1 teaspoon onion powder
1 teaspoon dried onion flakes
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon freshly cracked black pepper

DIRECTIONS:
1. Combine all ingredients in a blender or food processor until powdery.
2. To make the dressing, use 1 tablespoon of dry mix and combine with 1 cup mayo and 1 cup buttermilk or regular milk.
3. Shake or mix well.
4. Taste. Adjust if necessary, adding more of the powder mix.

NOTE: 1 tablespoon of this dry mix is equal to 1 envelope of the Hidden Valley Ranch Dressing* mix.

I will add the caveat that the commercial recipe that you find in the packages on the shelf now (@ $40.00/lb) have changed since the original, namely the addition of MSG.

You may need to fiddle with the recipe some to get it to your taste.

And, for those wondering, powdered buttermilk is usually in the baking section of the grocery store. I drew a blank at first too, till someone suggested that I look there.

Source: http://forums.cooking.com/showthread.php?t=4067

Something to do with it:
Mix a couple of tablespoons of this with a quart of oyster crackers or pretzel sticks, a 1/2 cup of oil and a little salt and garlic and you have a nice salty snack to keep the kids happy. A lot cheaper than Ranch Dorito’s

http://thesurvivalpodcast.com/forum/index.php?topic=5611.0

Puppy Formula
« on: May 14, 2009, 11:08:56 PM »

Admittedly, this isn’t really a human recipe, but it has come in handy innumerable times for me. I thought maybe someone here might be able to use it as well.

I frequently find myself rescuing critters from time to time & my vet gave me this recipe.

1 Egg
1 Jar strained beef baby food
1 Can evaporated milk
1 can (evaporated milk can) water
1 Tbsp. White Karo syrup
8 ounces plain or vanilla yogurt

Blend All Ingredients & keep in the fridge. Warm to room temperature before using.

http://thesurvivalpodcast.com/forum/index.php?topic=6947.0

Now I have seen it all - recipe for spam jerky
« on: July 10, 2009, 02:33:36 PM »

My DH found this...I told him to put it back under the rock from whence it came.

http://beefjerkyrecipes.com/meat-type/tofu-jerky-recipes/spam-jerky-recipe/

http://thesurvivalpodcast.com/forum/index.php?topic=7004.0

Assorted Fruit Butter recipes
« on: July 12, 2009, 11:18:12 PM »

Apple Butter

4 quarts of sweet cider
2 ½ quarts quartered tart apples
2 cups sugar
Spices if desired: cinnamon, cloves, ginger

Boil cider until it is reduced to 2 quarts. Add peeled, quartered apples and cook until very tender. Put through colander, add sugar and spices and cook until thick, stirring to prevent burning. Pour into clean hot jars and seal. Makes 3 pints.

Grape Butter

4 pounds ripe grapes
1 cup water
2 cups sugar

Wash and stem grapes. Add water and cook until tender. Rub through sieve. Add sugar and cook until thick and clear. Pour into hot jars and seal. Makes 3 (8 ounce) jars.

Peach Butter

4 pounds peaches
2 cups water
sugar

Peel peaches if very fuzzy. Slice, discarding stones, and cook with water until tender. Rub through sieve, measure pulp and add ½ the volume of sugar. Cook until thick, pour into clean hot jars and seal. Makes 3 pints.

Plum Butter

4 pounds plums
sugar

Wash and stem plums. Crush a few plums to produce enough juice to prevent burning. Cover and cook until tender. Rub through sieve and measure pulp. Measure half as much sugar as pulp. Cook pulp until thick, add sugar and cook quickly until thick, stirring constantly. Pour into clean hot jars and seal. Makes 3 pints.

Tomato Butter

5 pounds tomatoes
1 cup vinegar
3 cups sugar
1 small stick cinnamon
½ ounce ginger root
½ tablespoon whole cloves

Peel and slice tomatoes. Add vinegar and sugar. Tie spices in a bag and add. Cook until thick, stirring almost constantly to prevent scorching. Remove spices. Pour into clean hot jars and seal. Makes 4 pints.

Tomato and Apple Butter

2 cups tomato pulp
2 cups apple pulp
3 cups sugar
1 orange

Cook tomatoes and apples until tender and rub through sieve. Measure pulp and combine with sugar and juice and rind of orange. Cook until thick, stirring frequently. Pour into clean hot jars and seal. Makes 3 (8 ounce) jars.

[I don’t see canning instructions, so these must be freezer recipes....granny]

[Cal, do these need to be processed? or are they freezer/refrig relishes and not meant to keep for long?
granny]

http://thesurvivalpodcast.com/forum/index.php?topic=7007.0

Assorted Relish recipes
« on: July 13, 2009, 12:01:14 AM »

Relish

12 large cucumbers or 12 c. zuchini

4 large onions
2 green peppers
2 red peppers (sweet) or 1 jar of pimentos
4 tsp of mustard seed
4 tsp of celery seed
2 tsp of salt
1/2 tsp of cloves
3 tsp of tumeric (tumerie?? hard to read)
5 c. sugar
1 Qt. vinegar

**Coursly grind cucumbers, onions & peppers. Boil for 15 minutes in 2 Qt. water. Drain & add sugar, vinegar & spices. Boil for 20 minutes. Put in jars and seal. (no canning info given)

Corn Relish

18 ears sweet corn
2 large green peppers
2 sweet red peppers
1 small cabbage
4 onions
1 cup chopped celery
1 quart vinegar
2 cups brown sugar
2 tablespoons salt
3 tablespoons mustard

Cut corn from cobs. Seed peppers and chop with cabbage and onions. Mix vegetables together, add remaining ingredients and cook until corn in tender, 20 to 30 minutes, stirring occasionally. Pack in hot sterilized jars and seal. Makes 5 pints.

Dixie Relish

1 pint chopped sweet green peppers
1 pint chopped sweet red peppers
1 quart chopped cabbage
1 pint white onions
2 tablespoons salt
4 tablespoons mustard seed
2 tablespoons celery seed
3 or 4 whole hot red peppers
¾ cup sugar
1 quart vinegar

Soak whole green and red peppers in brine for 24 hours, using 1 cup salt to 1 gallon water. Take from the brine and let stand in clear, cold water, from 1 to 2 hours. Drain well, cut open, removed seeds and white sections, and chop the peppers. Put cabbage and onions through food chopper separately and measure before mixing. Add chopped cabbage and onions to chopped peppers. Add salt, spices, whole peppers, sugar and vinegar. Let the mixture stand overnight. Drain, and heat the liquid. When hot add the other ingredients and cook for 10 minutes. Seal in clean, hot jars. Makes about 5 pints. Hot peppers may be omitted.

Pepper Relish

12 red peppers
12 green peppers
12 onions, peeled
2 cups vinegar
1 ½ cups sugar
2 tablespoons salt

Split the peppers and remove the seeds. Chop peppers and onions coarsely, cover them in boiling water and let stand for 5 minutes. Drain. Combine remaining ingredients and boil for 5 minutes, add vegetables and boil together 10 minutes. Pack in hot sterilized jars; seal. Makes 2 pints.

Beet Relish

4 cups chopped cooked beets
4 cups chopped cabbage
½ cup grated horse-radish
2 teaspoons salt
¼ teaspoon pepper
2 cups vinegar
1 cup sugar

Combine the beets, cabbage and horse-radish and season with salt and pepper. Scald the vinegar, dissolve the sugar in it and add it to the first mixture. Cook until vegetables are tender. Seal in hot sterilized jars. Makes 5 pints.

Quick Beet Relish

2 cups chopped, pickled beets
5 tablespoons horse-radish
1 cup chopped red cabbage
vingar from pickled beets
Salt and pepper
Mustard

Mix beets, horse-radish and cabbage. Moisten with the vinegar left from the pickled beets and season with salt, pepper and a little dry mustard. Toss together and serve immediately or heat to boiling and seal in jars. Makes 1½ pints.

*If desired, omit red cabbage and add 2 oranges, seeded and ground or chopped, including rind.

Find Pickled Beet recipe here http://thesurvivalpodcast.com/forum/index.php?topic=7008.0

http://thesurvivalpodcast.com/forum/index.php?topic=6081.0

“Prepared Pantry has an “Emergency Bread Guide” with instructions for making different
breads under emergency conditions which also applies to outdoor
baking and camping! “

http://www.preparedpantry.com/downloads/Emergency_Bread_Guide.pdf

It’s a 20 page .pdf file.

The Home page has a Free Baker’s Library, and many downloadable articles.

http://thesurvivalpodcast.com/forum/index.php?topic=7087.0

a few raspberry wine recipes:
http://winemaking.jackkeller.net/redrasp.asp

http://thesurvivalpodcast.com/forum/index.php?topic=6864.0

CHANDNI LOBHIA (Nice Beans)

I really miss the people in India sometimes. I suspect that it is because they mirror Sabra/Jewish traits and mannerisms: loud, excited about life no matter the SCUDS overhead, unapologetic about who they are. Kind of like beans, they are.

In honor of both my Indian friends and my Jewish family, here is one of my favorite bean recipe.

CHANDNI LOBHIA (Nice Beans)

Serve with basmati rice
adapted from Vegetarian Cuisine’s North American Blackeyes

1 cups blackeyes
1/2 cup Azuki beans
1/2 cup kidney beans
1 1/2 teaspoons salt, or to taste
1 1/2 teaspoons ground coriander
3/4 teaspoon ground cumin
1/2 teaspoon ground turmeric
2 tablespoons oil
1 small onion, chopped
2 large cloves garlic, chopped
1 (3/4-inch piece) ginger root, peeled and chopped
Scant 1/2 teaspoon cumin seeds
Scant 1/2 teaspoon mustard seeds
1 medium tomato, chopped

In pot, soak beans overnight in water-to-generously-cover. Next day, drain beans, cover with fresh water and bring to boil. (If you use a pressure cooker, 10 minutes of pressure, then wait until pressure abates before opening lid). Add salt, coriander, ground cumin and turmeric. Simmer until beans are just tender, about 30 to 45 minutes. Heat oil in deep saucepan. Add onion, garlic, ginger, mustard seeds and cumin seeds. Fry until onions are translucent and add tomato. Cook another 5 minutes and add beans and cooking liquid. Continue to simmer, uncovered, until beans are soft but not completely dissolved. Mixture should be soupy.

Makes 6 to 8 servings.

Gobi Bhaji
Stir-Fried Cabbage

1 medium cabbage, shredded
1 large onion, chopped
1 carrot, diced
1 bell pepper, chopped (optional)
2 tbl oil
½” piece of Ginger, grated or cut into slivers
2 tomatoes, cut into crescents
½ teaspoon cummin seeds
½ teaspoon mustard seeds
½ teaspoon ground turmeric
2 cloves garlic, chopped
1 teaspoon garam masala
¼ cup dried, shredded coconut (unsweetened)
Salt to taste

Method:
Heat oil in pan and add seeds. When the seeds “pop”, add the onions, pepper, carrots and other spices. After the onions have started becoming soft, add the cabbage and tomatoes. When the cabbage has begun to soften, add the coconut and garam masala. Salt to taste. Serve with either chapattis or rice.

This recipe is one of the easier recipes and almost every one loves it. Except my sister, Tina. She hates ginger.

Podina (Mint) Chutney

1 cup chopped fresh mint leaves
½ cup scallions with leaves
1 tbl. fresh ginger
1 fresh Thai chilis
½ salt
Juice from 1 lemon
1 small bunch of coriander (cilantro) leaves – cleans and trimmed

Place all ingredients in a blender/food processor and blend to a fine paste. Add water as needed to facilitate the processing.

This can be used as a salad dressing, but is usually used as a condiment for Samosas or other appetizers...

ALOO BHAJI
DRY POTATO CURRY

4-5 medium potatoes, boiled in their jackets and allowed to cool
4 Tbsp oil
1 medium onion, peeled and finely chopped
1 cup (175 g) shelled peas
1 Tbsp finely grated peeled fresh ginger
1 fresh hot green chilli, finely chopped
3 Tbsp very finely chopped fresh green coriander
3 Tbsp water
1 1/2 tsp salt
1 tsp ground coriander seeds
1 tsp garam masala
1 tsp ground cumin seeds
1/4 tsp cayenne pepper
2 Tbsp lemon juice

Peel the potatoes and cut them into 1/4 inch pieces. Heat 4 tablespoons oil in a large frying pan over a medium flame. When hot, put in the onion. Stir and fry until brown at the edges. Add the peas, ginger, green chilli, fresh coriander (cilantro), and 3 tablespoons water. Cover, lower heat and simmer until peas are cooked. Stir every now and then and add a little more water if the frying pan seems to dry out. Add the diced potatoes, salt, coriander seeds, garam masala, roasted cumin, cayenne, and lemon juice. Stir to mix. Cook on low heat for 3-4 minutes, stirring gently as you do so. Taste and balance salt and lemon juice.

CHOLE
Chickpea Curry

Chana (chick pea) — 1 1/4th cup
Chopped Onions — 3/4 th cup
Tamarind Juice — 1/ 2 cup (approx)
Tomato — 2 cups
Garlic — 2 to 3 cloves
Ginger — 1 inch piece
Fresh Coriander leaves OR Mint leaves— 1 tbsp
Mustard seeds & cumin seeds – 1 teaspoon each
Green chili — 2 to 3
Garam masala — 1 tsp
Chili powder — start with 1/4 tsp, add to preferred level of spicyness

Method:

1. Soak Chana in water overnight or for about 6 hrs.
2. Cook the chana with a pinch of baking soda and salt in the pressure cooker. Allow it to
whistle thrice.
3. Remove the excess water and keep aside. Take 2 tbsps of oil in a pan and heat it.
Add cummin (jeera) and mustard seeds. Now add the chopped onions and fry until
brown.
4. Next, add the cooked chana and tamarind juice.
5. Grind the remaining ingredients( 4 to 9). Mix into the pan and add salt. Cook on low flame.
6. Garnish with a few cilantro(coriander) leaves. Serve with Batura bread.

ALU MATTAR
Potato and Pea Curry

1 large onion, chopped
1 fresh chili, chopped
2 teaspoons chopped fresh ginger
2 tablespoons oil
1 teaspoon each of mustard seeds and cumin seeds
½ teaspoon ground turmeric
2 teaspoons ground coriander
1 cup peas
1 cup hot water
1 teaspoon salt
1 lb potatoes, peeled and cubed
2 large ripe tomatoes, chopped
2 cloves ginger
Juice of 1 lemon (or to taste)

Method:
Heat oil in heavy saucepan and fry onions, ginger, garlic, mustard and cumin. When onions are soft, add all other ingredients except lemon juice and water, stirring for 5 minutes. Add water and lemon juice and cook on low for 30 minutes.

MATTAR PILAU
Rice with Fresh Peas

1 ½ cups basmati rice
1 tablespoon oil
4 whole cloves
1 small cinnamon sticks
3-4 cardamom pods, bruised
1 teaspoon cummin seeds
1 teaspoon mustard seeds
½ teaspoon ground turmeric
1 ½ peas, fresh or frozen
2 teaspoons salt
1 teaspoon garam masala
3 ¼ cups hot water
Dried coconut flakes, unsweetened
Chopped fresh coriander leaves

Method:
Wash the rice and leave to soak in cold water for 30 minutes, then drain well. Heat the oil in a heavy saucepan and fry the seeds/spices for 1 minute. Add turmeric and rice and stir over medium heat for about 3 minutes. Add peas, salt and water, then turn heat to very low, cover with a well fitting lid and cook for 25-30 minutes without lifting the lid or stirring. Uncover at end of cooking time to allow the steam to escape for about 3 minutes. Garnish with coconut and coriander. Serve with curries.

SAAG
Kashmiri style greens

1 lb washed and cleaned greens (spinach is best)
2 tlb oil
1/8 teaspoon powdered asafoetida (optional)
½ teaspoon cumin seeds
½ teaspoon mustard seeds
1 teaspoon dried fenugreek leaves
1 teaspoon grated fresh ginger root
½ teaspoon ground turmeric
2 cloves garlic
½ teaspoon ground fennel
2 fresh green chilis, seeded and sliced
1 cup diced parboiled potatoes or panir (optional)
salt to taste

Method:
If using panir, fry the cubes in oil until slightly brown. After removing from oil, cool in a bowl of water with a small amount of turmeric.

Put greens in a colander to drain. Heat oil in a karahi (or wok) and add spices (except salt). Fry for 1 minute, stirring. Add the remaining ingredients, including greens, stir well. Cover and cook about 10 minutes. Put in blender and pulse for a few seconds. Add a little water if necessary. Put back in pan and simmer with panir or potatoes. Serve with rice or bread.

Sambar
Lentil and Vegetable Soup

1 cup split yellow peas, red lentils or toor dal
6 cups water
1 tbl tamarind pulp
1 cup hot water
2 tbl oil
1 tbl grd coriander
2 tea grd cumin
½ tea black pepper
1/2 tea cayenne pepper
½ tea turmeric
1/8 tea asafetida (optional)
3 cups mixed vegetables (eggplant, marrow, beans, squash, cubed)
2 fresh chilis
2 ½ tea salt
½ black mustard seeds
1 small onion, sliced

Wash the dal well and soak overnight, or for 2 hours. Drain and put in a sauce pan with the water and simmer until soft. Soak the tamarind in hot water and squeeze to dissolve the pulp. Strain, discarding the seeds and fibers. Add to lentils.

In another pan, heat 1 tablespoon of oil and fry the spices. Pour into the lentils. Add the remaining oil. Fry onions and vegetables until soft. Add to soup, simmer a few minutes longer and serve with rice or dosa.

However...there is a real simple Jewish recipe I can share right now...delicious, and EASY.

Chickpeas
Spinach
Chicken broth (yes, instant boullion is fine)
diced potatoes
beef bratwurst, smoked sausage, kielbasa, something of that ilk

The ratios are up to you...but it makes a great soup...I throw in whatever leftover grains I might have in the fridge as well. You can sub whatever greens you have lying around. I’ve made it with swiss chard, cabbage, kale.

Dodhi Boprah Bahji

1 Opo squash, cleaned and cubed
1/2 med. onion chopped
2 serrano chilis, sliced
1 tbl tamarind paste
1 tsp cumin seeds
1 tsp black mustard seeds
1/4 c. unsweetened coconut
1/4 c. salted peanuts
2 tbl peanut oil
1/2 c. cilantro leaves, chopped
1/4 tsp ground ginger (should use fresh, but I was out...1 tsp fresh)

1. Warm the oil. Add seeds, ginger and chili. Saute for a few minutes.
2. Add onions. Cook to translucence.
3. Add squash and peanuts. Cook until squash is 1/2 soft, stirring constantly.
4. Put tamarind paste in 1 cup warm water to dissolve. Add this mixture, coconut and cilantro to pan. Stir, cover and cook on medium heat until water is almost gone.

Serve with basmati rice or a flat bread.

http://thesurvivalpodcast.com/forum/index.php?topic=4428.0

This one I found online that is really good. I have also heard of people useing apple cider vinager instead of lemon jucie for tartness.
DRIED APPLE PIE

2 1/2 c. dried apples
2 1/2 c. or more of water
3/4 c. sugar
3/4 tsp. cinnamon
1/8 tsp. salt
2 tsp. butter
Lemon juice or raisins (optional)

Cook dried apples in water until tender. Lemon juice may be added for tartness. Add sugar, cinnamon and salt. If it is to juicy add a little thickening. Pour into pastry lined pie pan. Dot with butter and add top crust. Bake in moderate oven 40 to 45 minutes.

Savory Chicken and Apple Pot Pie
Rated:

Submitted By: LUCKY LEAF® Pie Filling
Prep Time: 45 Minutes
Cook Time: 30 Minutes Ready In: 1 Hour 25 Minutes
Servings: 8

“Sage and thyme flavor this savory pie.”
Ingredients:
3/4 cup chopped onion
2 tablespoons butter
1 tablespoon olive oil
1/4 cup all-purpose flour
1 teaspoon dried sage, crushed
1/2 teaspoon dried thyme, crushed 2 cups chicken broth
5 cups cubed cooked chicken
1 (21 ounce) can LUCKY LEAF® Premium
Apple Pie Filling
salt and ground black pepper
1/2 (15 ounce) package rolled refrigerated
unbaked pie crust

Directions:
1. In a large saucepan cook onion in hot butter and oil over medium heat for 15 minutes or until golden brown and very tender. Stir in flour, sage, and thyme. Reduce heat to medium-low and cook and stir for 10 minutes or until the mixture is a light caramel color. Whisk in chicken broth. Whisking continuously, bring mixture to boiling. Reduce heat and simmer 2 minutes. Remove from heat. Stir in chicken and LUCKY LEAF Apple Pie Filling and season with salt and black pepper; transfer to a 3-quart round casserole and set aside.
2. Unroll pie crust onto a floured surface. Roll to 10-inch circle. Fold edges under and crimp edges to rim of casserole to seal. Cut small vents in the top crust.
3. Bake in a 400 degrees F oven for 30 to 35 minutes or until crust is golden brown. Let stand 10 minutes before serving.
ALL RIGHTS RESERVED © 2009 Allrecipes.com Printed from Allrecipes.com 4/13/2009

http://docs.google.com/View?docid=dfhfncbq_4cdd482fx

The gigaJack Survival Summary
Last Updated: 5/27/2009

We have been slowly preparing since Y2K. In the last 2 years we have done 70% of this list the other 30% were years past.

I always feel that I need to read hundreds of pages in books and pages on pages of forums to get to the “meat and potatoes” of ideas and concepts. I work better from lists with small descriptions next to them. I would be interested in seeing your survival summary. Post them here in this form thread.

1. The gigaJack Survival Summary
1. Home
2. Work
3. Bug Out Location
4. Every Day Carry
5. Home Security
6. Protection
7. Vehicles
8. Energy & Heat
9. Other Items
10. Garden
11. Food
12. Bug Out Checklist - Still haven’t done a dry run...
13. Skills

[Excellent list and has many hidden urls in it...]

http://thesurvivalpodcast.com/forum/index.php?topic=8647.0

HOBO 101: Hobo’s, Hobo code, and signs

Years back my brother decided to make some beer....bottled and capped it. the directions for storing was to leave space between bottles at least the lenght of the bottle...bah humbug he said and didn't pay attention to the spacing and one bottle in the middle of the shelf exploded and started a chain reaction up and down the line....his basement smelled like a brewery for weeks...lost all except a couple of bottles....when all else fails follow directions....

Hubby use to make his own Kahlua and it was as good as any you could buy...he loved Kahlua and cream...

>>>-was trying to sound even handed. Then he made a tragic mistake.<<<

Mistakes like this are soon overlooked when Monsanto pats him on the head in DC - “Now just sign here and let us handle everything for you. There... Good Boy...”

Quick Relish is a mix-n-eat recipe that could be refrigerated for a few days...

On the others - I would suggest reducing the boiling time (just bring it to a good rolling boil) then pack and hot water bath with 10 min for pints and 20 min for quarts.

Today we frown on eating foods where we may have to scrape a bit of mold from the top of our pickles, relish, jellies and jams.

http://www.examiner.com/examiner/x-2684-Law-Enforcement-Examiner~y2009m10d21-Danger-Food-supply-vulnerable-to-terrorism

Danger: Food supply vulnerable to terrorism
October 21, 9:47 AMLaw Enforcement ExaminerJim Kouri

snipped......

The report, submitted to the US Congress and obtained by the National Association of Chiefs of Police, assesses how the Department of Homeland Security’s Customs and Border Protection, the Food and Drug Administration, and the U.S. Department of Agriculture’s Food Safety and Inspection Service are addressing challenges in overseeing the safety of imported food.

It also assesses how the FDA utilizes resources by working with other entities, such as state and foreign governments, and attempts to determine how the FDA is using its Predictive Risk-Based Evaluation for Dynamic Import Compliance Targeting system to oversee imported food safety.

US agriculture generates more than $1.5 trillion per year in economic activity and provides an abundant food supply for Americans and others. There are continuing concerns about the vulnerability of US agriculture to the deliberate introduction of animal and plant diseases by those wishing to harm American citizens.

“The big problem is money be spent to monitor food products being imported into the United States. So far, the budget for food safety is minimal when compared to other government programs. For example, politicians push for vaccinating millions of Americans against what they characterize as a deadly flu epidemic, yet they do not seem concerned over a very real threat to all Americans — contaminated food,” said political strategist Mike Baker.

Federal agencies also have been conducting vulnerability assessments of the agriculture infrastructure; have created networks of laboratories capable of diagnosing animal, plant, and human diseases; have begun efforts to develop a national veterinary stockpile that intends to include vaccines against foreign animal diseases; and have created new federal emergency coordinator positions to help states develop emergency response plans for the agriculture sector. However, the United States still faces complex challenges that limit the nation’s ability to respond effectively to an attack against livestock.

CBP, FDA, and FSIS claim they have taken steps to address challenges in ensuring the safety of the increasing volume of imported food. For example, CBP maintains that the system importers use to provide information to FDA on food shipments; FDA electronically reviews food imports and inspects some foreign food production facilities to prevent contaminated food from reaching U.S. shores; and FSIS employs an equivalency system that requires countries to demonstrate that their food safety systems provide the same level of protection as the U.S. system.

However, gaps in enforcement and collaboration undermine these efforts. First, CBP’s computer system does not currently notify FDA or FSIS when imported food shipments arrive at U.S. ports, although efforts are underway to provide this information to FDA for air and truck shipments.

“This is a problem we see with law enforcement agencies, intelligence agencies and other government entities,” claims former police detective and Marine intelligence officer Sidney Frances.

“Whenever we see multiple government agencies involved in one single function, there will almost certainly be some kind of Snafu,” he added.

This lack of communication may potentially increase the risk that unsafe food could enter U.S. commerce without FDA review, particularly at truck ports. Second, FDA has limited authority to ensure importers’ compliance with its regulations. Third, CBP and FDA do not identify importers with a unique number; as a result, FDA cannot always target food shipments originating from high risk importers.

Finally, CBP faces challenges in managing in-bond shipments—those that move within the United States without formally entering U.S. commerce—and such shipments possibly could be diverted into commerce. FDA generally collaborates with select states and foreign governments on imported food safety. FDA has entered into a contract, several cooperative agreements, and informal partnerships for imported food with certain states, and some state officials told GAO that they would like to collaborate further with FDA on food imports.

continued..............

I got this in my e-mail yesterday and thought about posting it, but somehow I just knew you were paying attention and would post it for FR, m’Lady.

Welcome, glad you are here.

We like goats on this thread....I prefer Nubians.

Mistakes like this are soon overlooked when Monsanto pats him on the head in DC<<<

The only ruling group that I have seen with as little smarts as the ‘o’ crew, was the Carter supporters.

Talk about un-prepared for ‘things’, simple things, like knowing who the group is you are going to speak to.

Today we frown on eating foods where we may have to scrape a bit of mold from the top of our pickles, relish, jellies and jams.<<<

Yes, there is a lot of waste, I have to watch my sister, she wants to throw out every can the day after the last date on the can.

I got this in my e-mail yesterday and thought about posting it, but somehow I just knew you were paying attention and would post it for FR, m’Lady.<<<

If you had posted it yesterday, it would have been here a day earlier and I wouldn’t have needed to..........

LOL

PANDEMIC (H1N1) 2009, ANIMAL HEALTH (16): CANADA (ONTARIO) AVIAN
****************************************************************
A ProMED-mail post
http://www.promedmail.org
ProMED-mail is a program of the
International Society for Infectious Diseases
http://www.isid.org

Date: Tue 20 Oct 2009
Source: Hybrid Turkeys press release [edited]
http://www.hybridturkeys.com/Media/PDF_files/Announcements/Hybrid%20Turkeys%20News%20Release%20Oct%202009.pdf

Hybrid Turkeys is confirming that the case of H1N1 [virus] is located
at one of our barns in Ontario. We are asking the media to respect
the strict biosecurity measures in place at our turkey farms. As
caretakers to the health and wellbeing of our turkey flocks, we
respectfully request that media discontinue visiting our turkey
farms. Our stringent biosecurity program includes a shower-in /
shower-out policy for anyone authorized to enter the barns, and the
limitation of visitors around the farm.

The Canadian Food Inspection Agency (CFIA) has confirmed that the
cause of an egg production drop in a flock in a single barn of Hybrid
Grand Parent Breeding turkeys in Ontario was due to the novel H1N1
influenza virus. Recently novel H1N1 was reported as the cause of an
egg production drop in turkey breeding hens in Chile where employees
also were seen as the source.

The only [sign] in the affected Ontario flock was a decrease in egg
production with no associated illness or mortality. The flock is
showing normal feed and water consumption and is expected to fully
recover, consistent with other flus that are more common in turkeys.

The most likely source of the virus is from human transmission. A
limited number of employees prior to the egg production drop
exhibited “cold-like” symptoms and one sought medical attention.
Employee health is being monitored and some employees are now being
tested for the virus.

Influenza is not transmissible from hatching eggs or through the
consumption of turkey meat, which continues to be a safe, healthy
product. We have been working closely with the CFIA since the
identification of the egg production drop. We received notification
of the novel virus late yesterday [19 Oct 2009]. A self-imposed
quarantine remains in effect and will until the flock is fully recovered.

Hybrid Turkeys, A Division of Hendrix Genetics Ltd.
Hybrid Turkeys, is a primary breeder of turkeys based in Kitchener,
Ontario, Canada. The company produces high quality eggs and poults
for parent stock customers around the world. Hybrid Turkeys has
approximately 180 employees working in various locations across
Canada, USA, France, and Germany.

—
Communicated by:
Robert Palmer
r.palmer@utoronto.ca

[Many thanks to Robert Palmer from the University of Toronto for
drawing our attention to this press release.

Primary breeders in turkey production schemes have a key role in
developing the genetic composition of the industry, so Hybrid’s
concern over biosecurity is a long standing policy that they are
reemphasizing in this press release. Clearly, they want everyone to
take careful precautions not to bring other diseases than influenza
onto their farms as they become the center of widespread interest.

Again, the most likely suspect in the transmission of the new
pandemic H1N1 strain is sick workers, as was supposed in other
situations. However, we should not jump to any conclusions until CFIA
does a thorough investigation. The Canadian Food Inspection Agency
houses veterinarians and other professionals who investigate and
control disease outbreaks. The 1st novel, pandemic H1N1 outbreak in
North America, which occurred in Alberta, Canada, was first assumed
to be due to a Canadian carpenter who had just returned from Mexico
and worked on the outbreak farm. However, subsequent tests failed to
confirm this initial assumption. We should likewise await the results
of the CFIA investigation on this turkey farm and hope they will be
lucky enough to be more definitive about whether this H1N1 infection
in this grandparent stock farm started with sick people or not.
Clearly the most likely source is people but as the number of these
zooanthroponotic (reverse or human to animal) transmissions will
likely increase as more people get sick, intensive and thorough
outbreak investigations might be help clear up nagging directionality
questions. - Mod.PC]

[The province of Ontario can be located on the HealthMap/ProMED-mail
interactive map of Canada at http://healthmap.org/r/00HF
- Sr.Tech.Ed.MJ]

snipped from a groups post..........

Anyway, what do you think about these solar panels:

http://springfield.craigslist.org/for/1416126594.html

“These are brand new Photovoltaic panels putting out 210 watts per
panel. They are made by REC in Norway. REC is one of the largest
companies in Europe. The panels have a 25 year warranty. There is a 30%
tax credit on these panels. Because We did a large co-op purchase for a
bunch of people and these are part of that buy. Thanks to a large
western state going broke and stopping their 50% credit for a while,
prices on PV panels are at an all time low. 210 watts times $3 per watt
is $630. We also did a co-op buy on MPPT charge controllers if you need
one of those. Everything else you might need we can get for you, but
this is the time to purchase panels.”

http://groups.yahoo.com/group/hillbillyherbalism/

Thank you Granny.

Taking care of urgent situation here at moment will look later.

= = =
RE:
http://springfield.craigslist.org/for/1416126594.html

“These are brand new Photovoltaic panels putting out 210 watts per
panel. They are made by REC in Norway ...
http://groups.yahoo.com/group/hillbillyherbalism/

This post on Obama and Hitler gave me the shivers. Too many similarities.

The only big difference I see between the two is Hitler did instill patriotism and national pride, especially after the humiliation of losing WWI and the punishment netted after. Obama would never consider being proud of this country or trying to raise us up. But then, military dictators have do get loyalty in some way to get people to be willing to die for them. Obama’s plan isn’t to take over other countries, just to take over and destroy this one.

Of course, they will finish it with satin and satin pillows, LOL, I can see getting carried away with this one and I can see Cottonball’s beautiful Persians on a satin lounge.

LOL! They would think it's only what they deserve! (But they'd much rather be let outside to roll in the dirt)

We might need to learn how to make cardboard furniture soon, not for our pets. I have a supply of cardboard boxes from our last move that I'm saving for making Obamavilles.