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Breezy Hill Update 42814

Posted 4/28/2014 10:02pm by Art Ozias.


  • We had a new addition this morning.  Our Brown Swiss heifer had her calf.  It was a heifer and she needed a little help from Debra and me.  Probably would have been ok, but didn't want to take a chance.  In 3 years, wow, she will be producing A2 milk like her mom.
  • I got my test results back for testing A2 for two heifers and a bull calf.  All are A2/A2.   Lucky to get a heifer today, and she will be A2/A2   So, we now have three A2/A2 heifers entering the "herd".
  • We are adding more milk customers, so if you have not been contacted it's because I've misplaced your name.  Let us know.  We will add what we can. 
  • Ground beef is available.  We should know how much this week and will send out an email to those on the list that will be getting some from this harvest.  WATCH FOR THAT EMAIL.
  • We found three "dirt" hogs last week and that clears my list for hogs.  I will be sending that email to those getting their hog tomorrow. WATCH FOR THAT EMAIL.
  • I recently cured a ham that we had in the freezer for over a year.  It turned out just great.  It is so easy to do.
  • Finished a batch of kraut.  It is so much better than ANY thing you'll get in the store.  I need to get another head of cabbage and start another batch.
  • We have not ordered from Green Pastures yet as we have not received enough requests to make the shipping economical. 
  • Our raised beds are full.  If you don't have one, it's not too late to get started.  Our straw bales are ready and we have transplanted some strawberry plants in them. 
  • I have just about finished the book, The Meat Racket.  Everyone should read this book.  It is a chronological history of how the meats available have been co-opted by just a few (4) large corporations.

Just for the “humor”?  



  A new exposé by Mother Jones magazine may shock anyone who drinks out of plastic bottles, gives their children plastic sippy cups, eats out of plastic containers, or stores food with plastic wrap. 




Interview with Dr. Mark Hyman- “The Blood Sugar Solution 10 Day Detox Diet”



    If you are still eating store chicken,  or restaurant chicken good luck.



    Experts aren’t the only ones voicing concerns. Just recently, it was announced that thousands of individuals are going to swarm Lowe’s and Home Depot in protest, demanding that the stores stop selling chemicals linked to bee destruction.



How do you make your coffee?  We drip ours.  We learned in Germany many years ago and it is still a great way to brew coffee.



    The Meat Racket: The Secret Takeover of America's Food Business, by Christopher Leonard (Simon & Schuster, NY, 2014. ISBN978-1-4516-4581-1)   Review by Marilyn Noble   When I was very young, I remember my grandparents buying live chickens and turning them out into the back yard for a few days until my grandmother was ready to kill, clean, and cook them. She made the world's best fried chicken along with our family favorite to this day, chicken and dumplings. The chickens had an intense, chickeny flavor, firm meat, and sturdy carcasses that ended up as soup when the meat was gone. When we didn't have those backyard chickens, my mom bought whole fryers and broilers at the grocery store, and even those were tasty.  But then, about the time I left home and started cooking for myself, a strange thing happened. Supermarket chicken changed -- the flesh became pale and spongy, and the bodies were loaded with pallid yellow blobs of fat. Sometimes the birds smelled off, like bleach or ammonia, and sometimes they had broken legs.   In his new book, journalist Christopher Leonard lays out the explanation for this decline in the quality of chicken, pork, and beef -- the rise of the industrial meat system, created almost single-handedly by one man, Don Tyson. Tyson was born in rural poverty during the Depression, but with visions of grandeur and the ambition and smarts to carry them out, he became the head of one of the world's largest meat corporations.  Tyson realized as a young man joining his father's chicken business that there were more efficient and profitable ways to run it. Tyson Foods became synonymous with vertical integration, the practice of owning the entire production cycle of chicken, from egg, to chicks, to feed, to slaughter, and even trucking. And once Don Tyson had conquered the industrialization of the chicken business, he set his sights on pork and beef, leading to the "chickenization" of those sectors as well.   The result has been cheap, tasteless, mediocre meat for consumers, along with the destruction of rural economies and family farms. Today, 95% of all Americans will consume a Tyson product at some point, whether that's a Chicken McNugget, a piece of bacon, or a frozen pot pie. And in so doing, consumers inadvertently support the indentured servitude of farmers, the poverty of small, rural communities, the incalculably cruel treatment of farm animals, and the environmental destruction that comes from industrial agriculture. In the book, Leonard not only details the rise of Tyson, but discusses why change is so difficult. We've allowed an oligarchy of corporations to control our food supply, and they have the power to defeat legislation like GIPSA, intended to protect farmers from their predatory practices; to infiltrate and control government agencies like the USDA and FDA; and to run the trade associations originally organized to protect and benefit farmers. This book is a must-read for anyone who eats, especially meat. Leonard writes in an easy-to-read, engaging manner, and doesn't spare any of the key players who have contributed to the demise of the family farm. It's maddening and sobering, but it's also a wake-up call. Consumers still have the power to change things by refusing to participate in the ugly system that's grown up over the past 40 years. It's time for all of us to vote with our forks.   


Art Ozias

(660) 656-3409