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Posted 12/10/2017 9:53pm by Art Ozias.

            BREEZY HILL FARM WEEKLY UPDATE

  • We are having a pork pickup day this Saturday at the farm.  All on the list have been notified.  There is some lard available as the hog we processed was extremely fat.  Gilbert's are selling it for $7/tub.  It is pure lard, no additives.  Pure lard is hard to find.  If one wants a tub, I will pick it up along with the pork.  Pick up will be from 12-1pm.
  • We have started our beef list for 2018, quarters, halves and whole beeves.  Price will remain the same as 2017.  The local grocery store still has their premium ground beef at $4.99/ lb for commodity beef.
  • We  have a list working for ground beef and we now have enough for one animal.  We will schedule to have it processed in January for pick up in early February.

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Danish vaccine manufacturer and pro-vaccine researcher admits DTP vaccine kills children.

https://www.naturalhealth365.com/dtp-vaccine-side-effects-2355.html

 

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Here is a very interesting interview and you will learn about butter from cows on grass. Also, about Vit K2.

https://youtu.be/0JKTIZsMKos

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Coalitions of agriCULTURE outsiders tackle powerful agriBIZ insiders

https://hightowerlowdown.org/article/coalitions-agriculture-outsiders-tackle-powerful-agribiz-insiders/

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"Eat Bacon & Lose Your Fat" https://youtu.be/_EhLjMGsnRw




THAT'S IT FROM THE HILL FOR THIS WEEK.  ART AND DEBRA

Art Ozias

(aozias@gmail.com)
(660) 656-3409
www.breezy-hill-farm.com

Posted 12/3/2017 7:47pm by Art Ozias.

            BREEZY HILL FARM WEEKLY UPDATE

  • Ground beef pickup went very well.  Several people got not only some roasts,Four  some got packages of marrow bones.
  • The next ground beef list is now started and depending on requests we are looking for sometime in the Spring for the next harvest.
  • We are about caught up on "Dirt" hogs.  The sausage hog is being processed, but the seller kind of mislead me on the size of the hog and there may not be as much ground pork as was indicated.  We should know by mid week how much we have.  Hopefully, we will be able to fill most of the requests.  Your requested amount may need to be reduced.  

 

It's an hour long, but has a lot of info on Vit K2. https://youtu.be/5-KGceRenn4

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Hi – I'm reading "The Hacking of the American Mind: The Science Behind the Corporate Takeover of Our Bodies and Brains" by Robert H. Lustig and wanted to share this quote with you.

"Four Cs of Contentment: Connect, Contribute, Cope, and Cook. The rationale for each is bolstered by their documented benefits".   Very good book.


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Unfortunately, a two-crop planting cycle of GE corn and soybeans, along with CAFOs (concentrated animal feeding operations) that raise one type of meat, has become the dominant model in the Midwest, thanks to the federal farm policy that subsidizes these crops, with devastating consequences to human health and the environment. Choosing grass fed products like grass fed beef and bison over those raised in CAFOs is a solution that we can all take part in.

Consumer demand for more humane, environmentally friendly grass fed beef is prompting some farmers to adopt regenerative agriculture techniques. In the Midwest, farmers are slowly adopting the use of cover crops and no-till farming, which improves soil health and reduces the need for chemical fertilizers and herbicides, benefiting insects. This is why sourcing your foods from a local farmer is one of your best bets to ensure you're getting something wholesome while also supporting biodiversity on the planet.

And, you'll be supporting the small farms — not the mega-farming corporations — in your area. Ideally, support farmers who are using diverse cropping methods, such as planting of cover crops, raising animals on pasture and other methods of regenerative agriculture that protect beneficial insects. In addition, take steps to make your own backyard friendlier to your insect friends, by eliminating the use of pesticides and other chemicals and planting a diverse variety of native flowers and other plants.

https://articles.mercola.com/sites/articles/archive/2017/10/31/insect-extinction.aspx?utm_source=prnl&utm_medium=email&utm_content=ms1&utm_campaign=20171112Z1_UCM&et_cid=DM165984&et_rid=114328676


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Trump administration attempts to delay findings on pesticides

https://www.nationofchange.org/2017/11/16/trump-administration-attempts-delay-findings-pesticides




THAT'S IT FROM THE HILL FOR THIS WEEK.  ART AND DEBRA

Art Ozias

(aozias@gmail.com)
(660) 656-3409
www.breezy-hill-farm.com

Posted 11/26/2017 9:23pm by Art Ozias.

            BREEZY HILL FARM WEEKLY UPDATE

  • "We loved the Roast beef and then made a stew with it and we also had Chili before Turkey Day!  Thanks again for contributing to our holiday week of feasting and fun! "

    Thanks Kathy B.

  • Yes, we still have a selection of beef roasts.  They are approx. 3# each  @ $6/#.
  • We have a split half available.  We are trying to fulfill everyone's request for this year.
  • Ground beef list is still open.  The price is $5.25/#.
  • We are still taking request for ground pork.  The price will be between $1.50 and $1.75.  Price will depend on the yield, size of the hog.  Need more orders.  Bottom line, we need to  have enough orders to proceed.  We must have enough requests to buy the entire hog.
  • Blondie and Natalie have a new home.  We are down to our last milk cow, a heifer due in April.  Looks like I'll need to borrow a cow from my neighbor,Scott, until mine calves.

 

The Truth About McDonald's

https://www.youtube.com/watch?v=D_9s-Oh8ys4

 

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If you've ever gone on a road trip, you probably have distinct memories of bugs flying at, and smashing on, your windshield — along with the inevitable cleanup the mess necessitated afterward. If you think about it for a minute, though, you may realize that it's been awhile since your windshield was covered with insects.

https://articles.mercola.com/sites/articles/archive/2017/10/31/insect-extinction.aspx?utm_source=prnl&utm_medium=email&utm_content=art3&utm_campaign=20171031Z1_UCM&et_cid=DM164360&et_rid=102648237

 

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Story at-a-glance

  • Higher exposure to fluoride while in utero is associated with lower scores on tests of cognitive function in childhood

  • Women with higher levels of fluoride in their urine during pregnancy were more likely to have children with lower intelligence

  • Each 0.5 milligram per liter increase in pregnant women’s fluoride levels was associated with a reduction of 3.15 and 2.5 points on the children’s cognitive and intelligence test scores, respectively

  •  

https://articles.mercola.com/sites/articles/archive/2017/10/31/fluoride-prenatal-exposure.aspx?utm_source=prnl&utm_medium=email&utm_content=art2&utm_campaign=20171031Z1_UCM&et_cid=DM164360&et_rid=102648237

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Story at-a-glance

  • Ninety percent of news media are controlled by six corporations. As a result, the vast majority of what you read, see and hear is part of a carefully orchestrated narrative created and controlled by special interest groups

  • “Astroturf” is the effort on the part of large corporate special interests to surreptitiously sway public opinion by making it appear as though it’s a grassroots effort for or against a particular agenda

  • Wikipedia is an astroturf’s dream come true. Many pages are controlled by anonymous Wikipedia editors on behalf of special interests who forbid and reverse edits that go against their agenda

 

https://articles.mercola.com/sites/articles/archive/2017/10/28/astroturfing-media-manipulation.aspx?utm_source=prnl&utm_medium=email&utm_content=art1&utm_campaign=20171028Z1_UCM&et_cid=DM163413&et_rid=98814632

Interesting. Make sure you know your source for “facts”.

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Dr Oz may have lost a few points on this one.

https://www.youtube.com/watch?v=z1cOvH1_vKc





THAT'S IT FROM THE HILL FOR THIS WEEK.  ART AND DEBRA

Art Ozias

(aozias@gmail.com)
(660) 656-3409
www.breezy-hill-farm.com

Posted 11/19/2017 7:52pm by Art Ozias.

            BREEZY HILL FARM WEEKLY UPDATE

  • I have secured two dirt hogs and maybe two more.  So, those on the list will be getting an  email soon.  I also have a possible "sausage dirt hog".  I have had some interest in ground pork.  To make that work I'll need to get about two hundred pounds requested.  And to make the price work it will have to be ground pork in one pound tubes.  It is very easy to season the ground pork to make your own sausage.  Just some salt, pepper and sage if you like sage.  Let it thaw, mix in the spices and refrigerate for 24 hours.  If you want to be on the list send me an email.  If we can get enough interest we'll proceed.
  • Ground beef list is still open.  We will be doing smaller amounts in the future.  It is just too risky dealing with 700 pounds at once.
  • Because we have such a great grass growing year we will be having freezer beef well into the winter.  They are doing very well.  We anticipate the price per pound for next year will be the same as this year.  The local grocery price for ground beef, $4.99/#, has remained stable this entire past year and based on the forecast for commodity beef there appears to be no future price changes.
  • We were at Costco today and I noticed a Tuxedo Chocolate Mousse Cake for sale.  It looked very appealing.  I noticed the label with the list of ingredients and could not believe my eyes.  I took a picture of the label and planned to include it in this update, but can't figure out how to do it.  A couple  walked by and picked up one.  It appeared they were planning to buy one.  I suggested they should read the label.  They did.  "Oh my God.  Thanks for speaking up.  That's awful. "  They put it back and continued shopping.  FOLKS READ THOSE LABELS.
  • I just finished reading Lustig's latest book, The Hacking of the American Mind.  It's a little tough with the first part developing the scientific basis for how we humans become addicted.   And, of course, Lustig shows how SUGAR is the culprit in so many of our current maladies.  I'd give it a definite "thumbs up".

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Medical Errors Are No. 3 Cause Of U.S Deaths, Researchers Say

http://www.npr.org/sections/health-shots/2016/05/03/476636183/death-certificates-undercount-toll-of-medical-errors

 

 

Here is a short video by Micheal Pollan

https://www.youtube.com/watch?v=drs_B9giYqA&feature=em-subs_digest

 

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Learn about wheat.

https://www.youtube.com/watch?v=Ide8N14CevI

 

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More Pollan.

https://www.youtube.com/watch?v=c31cAdYUvT8





THAT'S IT FROM THE HILL FOR THIS WEEK.  ART AND DEBRA

Art Ozias

(aozias@gmail.com)
(660) 656-3409
www.breezy-hill-farm.com

Posted 11/12/2017 9:19pm by Art Ozias.

            BREEZY HILL FARM WEEKLY UPDATE


  • I will be taking in beeves next week for ground beef.  I'm guessing pick up will be on Dec 2, a Saturday.
  • I sold another milk cow this week, Natalie.  I have two more to sell and then we will be down to a family milk cow.  Debra will not give up her A2, high butterfat milk.  Also, our granddaughter has to to have her cookie and milk when she is here.  How many children get to grow up having access to the "golden" milk of an A2 Guernsey??
  • If you requested ground beef and did not indicate if you wanted a roast or bones, be sure to email me.
  • The latest Wise Traditions publication is all about cancer.  Many very good articles and a wealth of information.  There are options.  There was a very good interview with Nina Teicholz.  It may be available on a future podcast.  If you go to the weston a price website you can see all the available podcasts, plus much more.

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Did you know how good an onion is??

https://www.youtube.com/watch?v=qUsU074tzRg&feature=em-subs_digest

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The importance of bone broth. We have grass finished beef bones for $3/#.

Tressa Yellig, owner of Broth Bar, “Portland’s first dedicated bone broth café talks about the many benefits from eating traditional nutrient dense foods that come from bones and organ meats. Yelling is a graduate of New York's Natural Gourmet Institute for Health and Culinary.  Make sure the bones are from a grass finished animal.

https://www.youtube.com/watch?v=eZ4FTw2r-vk&feature=em-subs_digest 

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This is something I've included in my updates. This summer in KC Star there was an article about the loss to a local orchardist who lost most of their crop this summer due to the drift of dicamba. It's one thing to lose a bean plant, but losing a peach tree? It takes 3-5 years to bring a peach tree into production with continuing care in pruning etc. A bean plant can be planted next year and it produces some beans. Oh yes, that damaged bean qualified for crop insurance which we taxpayers subsidized to the tune of 60% of the cost. Who insures their peach crop, and if they do I can guarantee you the government, our tax dollars, did not subsidize it.

http://www.npr.org/sections/thesalt/2017/10/26/559733837/monsanto-and-the-weed-scientists-not-a-love-story?utm_source=facebook.com&utm_medium=social&utm_campaign=npr&utm_term=nprnews&utm_content=2053




THAT'S IT FROM THE HILL FOR THIS WEEK.  ART AND DEBRA

Art Ozias

(aozias@gmail.com)
(660) 656-3409
www.breezy-hill-farm.com

Posted 11/5/2017 7:37pm by Art Ozias.

            BREEZY HILL FARM WEEKLY UPDATE

  • We are slowly getting caught up with freezer beef requests.  The ground beef list is progressing and we should be able to schedule that in early December.  Make sure to contact Virginia if you want a turkey for Thanksgiving, souscon4@gmail.com.
  • I had to cut down some trees that had died.  I have planted two and have three more to plant this week.  I lost a fruit tree and will hopefully find something to take its place next year. Anyone have a good plum tree?  Maybe I could graft on a plum to one of my apple trees.

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Nutrition Declines When Animals Are Fed Grains Instead of Grass Bigger Chickens Were Made Possible by Antibiotics



Be sure to read this article. It has good information regarding Omega-3 essential fatty acid.

https://articles.mercola.com/sites/articles/archive/2017/10/17/declining-chicken-nutrition.aspx?utm_source=prnl&utm_medium=email&utm_content=art2&utm_campaign=20171017Z1_UCM&et_cid=DM162628&et_rid=86455987


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What Is Oil Pulling?

While sesame and sunflower oils may functionally break down bacteria, coconut oil adds another advantage. Coconut oil is a medium-chain fatty acid found to inhibit Streptococcus mutans, the chief bacteria responsible for cavities.4,5

https://articles.mercola.com/sites/articles/archive/2016/08/03/oil-pulling-benefits.aspx

By increasing the pH in your mouth after pulling you may reduce bacterial growth even further. To do that, mix 1 teaspoon of baking soda in 6 ounces of water and gargle. This will alkalize the pH of your mouth, and since bacteria thrive in an acidic environment, the increased pH will discourage growth.






THAT'S IT FROM THE HILL FOR THIS WEEK.  ART AND DEBRA

Art Ozias

(aozias@gmail.com)
(660) 656-3409
www.breezy-hill-farm.com

Posted 10/8/2017 8:59pm by Art Ozias.

            BREEZY HILL FARM WEEKLY UPDATE


  • Anyone missing a pet pigeon?  We have someone's pet taking up residence here on the hill.  It has a band on its leg.  We haven't been able to catch it so we don't know what's on the band.
  • We have some chuck and rib roasts.  The pikes peak roast are gone.
  • Another beef will go in this week as we work down our list of those wanting a split half, half or whole.

This is from Alan Guebert.  It may help to educate our non ag members.   It's hard to get this info from the media.

Alan Guebert       It’s August and that means much of Congress is, literally, either out of session, out of the country or out to lunch. That doesn’t mean, however, some of its more diligent members aren’t somehow serving the public.      Take the House Ag Committee. (Please.) A handful of its 46 members will attend three Farm Bill “Conversations in the Field” this month to hear yet-again that U.S. farmers and ranchers feed the world, Americans pay less for their food than any other nation’s citizens, and free trade will lead to more farm profit.      They will also hear, as they have for decades, that Congress needs to do something about today’s cheap commodity prices, stumbling exports, and all-but-dead rural communities.     

Few people attending these “conversations,” however, will pick up on the contradictions contained in their earnest remarks. Contradictions like how we both brag and complain about our nation’s “cheap food” policies yet rarely acknowledge that you can’t have “cheap” food without having “cheap” farm prices.      Or how we continue to view U.S. ag export markets as the yellow brick road to farm riches that it once was but will never again be due to today’s cutthroat, corporately integrated competition. (A White House that puts its tweeting thumb in the eye of our best customers doesn’t help either but few policymakers in farm country dare to publicly contradict this president.)      And, finally, how we institutionalize ag policies that underwrite farm and ranch consolidation and undermine rural communities only to later complain that “no one’s out here to take over” when today’s farmers and ranchers either retire or expire.     

We on the farming side of food aren’t the only ones who are angry when we eventually get what we ask for. The food side of farming, writes Andrea Reusing, a successful North Carolina farm-to-table chef, has its own Jekyll-and-Hyde relationship with food.      “Farm-to table’s sincere glow distracts from how… the most pristine ingredients… nearly always… rely on cheap labor,” explains the award-winning Reusing in an essay for NPR’s food blog, The Salt. “Work (is) very often performed by people who are themselves poor and hungry.”      And her restaurant guests “are sometimes surprised to learn that… our relatively expensive menu yields only slim profits or that we can’t afford a group health plan.”      So today’s lopsided farm policy isn’t working very well for either producers or their customers, yet it’s the system nearly everyone on either end of the American fork defends and promotes in every farm and food “conversation.”     

That’s a close-minded echo chamber, not an honest, public conversation.      Moreover, the echoes are calling new players to new policy fights.      For example, legislators in many ag-centric states are now debating badly needed clean water policies after decades of turning a blind eye to increasing farm chemical, fertilizer, and livestock waste run-off. The public, rightfully so, wants solutions to this now-public problem.      They aren’t alone. Mother Nature wants solutions, too. Recently, the front page of my local farm newspaper featured five stories, three whose headlines read: “Fighting fungicide resistance,” “New approach needed to fight herbicide resistance,” and “Farm storm damage.”      The headlines, as well as the stories, shared how once-miracle, now-failing technologies must be replaced by newer, even more miraculous technologies that, sooner or later, will also fail.      And so it goes on the American farm and ranch.     

We believe we can solve today’s biggest agricultural problems—new disease resistance; weather extremes triggered by climate change; killer competitive global markets; low-and-going-lower farm income; dying rural communities—with bigger chemistry, bigger ignorance, bigger bullying, and bigger government spending all directed to “help” ever fewer farmers and ranchers and increasingly skeptical eaters.      The driving idea behind this bigger hammer approach seems to be, “Well, it hasn’t worked in the past, so let’s do more of it and see what happens.”      Instead, we should be talking about how to fix what’s broken, not how to patch it.

 

 




THAT'S IT FROM THE HILL FOR THIS WEEK.  ART AND DEBRA

Art Ozias

(aozias@gmail.com)
(660) 656-3409
www.breezy-hill-farm.com

Posted 10/4/2017 3:22pm by Art Ozias.

            BREEZY HILL FARM WEEKLY UPDATE


  • The last ground beef pick up went very well.  We have another list started and when there is sufficient amount requested,  I will schedule another date.  
  • The top two people on the "dirt" hog list will be notified next week.  I have found two, and there may be some more in a month.
  • Interested in a beef roast?  We had some cut from the last harvest.  We needed more ground beef, but didn't need to process the entire animal into ground beef.  So, we have a few chuck, arm and rib roasts.  They are $6/lb, first come gets their choice.  If this works, we may do this in the future.  This would reduce the time for people just wanting ground beef.
  • Virginia is having a chicken day this coming Saturday.  Contact her to reserve your chickens.

 

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Good Dr. Berg video. It's short so be sure to watch it.

https://www.youtube.com/watch?v=jyjeI7HAfw8&feature=em-subs_digest


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Very Interesting video on benefits of Grass. https://www.youtube.com/watch?v=1FJgztapA-Q&feature=em-subs_digest



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THIS IS A MUST READ FOR EVERYONE. IF YOU KNOW SOMEONE WITH CANCER OR WHO HAS HAD AN ISSUE WITH CANCER, BE SURE TO HAVE THEM READ THIS INTERVIEW.

http://ecofarmingdaily.com/ketogenic-diet-fighting-back-against-cancer/#more-1070




THAT'S IT FROM THE HILL FOR THIS WEEK.  ART AND DEBRA

Art Ozias

(aozias@gmail.com)
(660) 656-3409
www.breezy-hill-farm.com

Posted 9/19/2017 8:32pm by Art Ozias.

            BREEZY HILL FARM WEEKLY UPDATE

.
  • I hope most of you have noticed that the corn and soybeans are turning brown.  The two months of photosynthesis is about over for the mono cultures of our present day agriculture.  No more carbon sequestration until next year and again for only two or three months.  When you drive by our farm, thanks to the frequent rains this summer,  you will see lush  green pastures with continuous  photosynthesis occurring.  Those corn and bean fields will be brown until next June when it starts all over again.
  • We have added several to our list for freezer beef and for a "dirt hog".  We concluded our ground beef pickup this past Saturday.  We were able to get another beef processed and are able to fill all of the requests.  Those will be filled this Saturday.  There is some extra available, since it is impossible to get the exact amount necessary.  
  • We have started a new list for ground beef.  It will be late November or mid December before we have another ground beef day.
  • There will be some more marrow bones and a few roasts.  Bones are $3/# and roasts are $6/#.

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Hi Art, 
Just want to thank you for the beef.  We had the the bone marrow this evening.  I can't tell you how delicious it was.  You know already. 
Baked at 425. Couldn't remember. Put fresh Parmesan on top, spread on warm crusty French bread.  Maybe a glass or two of red wine!!  Yumo!! Thanks.   Next time I need more!!! 
My dog is just waiting for the bones!! 
 
Libby H.
 
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THAT'S IT FROM THE HILL FOR THIS WEEK.  ART AND DEBRA

Art Ozias

(aozias@gmail.com)
(660) 656-3409
www.breezy-hill-farm.com

Posted 9/10/2017 9:41pm by Art Ozias.

            BREEZY HILL FARM WEEKLY UPDATE

  • I was only able to get two beeves processed this past week for ground beef.  I needed one more to have enough to fill all your requests.  I was able to schedule one more this week, but that won't be processed and ready until the following week.  Therefore, some of your requests will be filled and pickup will be Sep 23.   I need to know if anyone CAN NOT pick up on Sep 23, and I will make sure you are scheduled for Sep 16.  I will know the exact amount available for the Wednesday Sep 16 pickup, and will notify those scheduled for Sep 16 and who is scheduled for Sep 23.  WATCH FOR THAT EMAIL!!
  • I am taking in two freezer beeves this week.  This is our prime time for harvesting.  The grass has been exceptional this Summer.  I have had several recent requests and we are able to have about a three week delivery from date of order.  Our pricing this year is the same as the price for our local grocery stores best ground beef.
  • Virginia is having a chicken day this coming Saturday  Contact her at souscon4@gmail.com to reserve your chicken.  Also, if you want one of her turkeys you need to place your order soon.

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Here is an important interview with Dr. Lustig on his new book,The Hacking of the American Mind. Be sure to listen at the 43 minute time and learn about the importance of Omega-3 fatty acid.

https://www.youtube.com/watch?v=VH3Ndztq7YM&feature=em-uploademail





THAT'S IT FROM THE HILL FOR THIS WEEK.  ART AND DEBRA

Art Ozias

(aozias@gmail.com)
(660) 656-3409
www.breezy-hill-farm.com