Mailing list sign-up




News and Blog

This is the default description for this channel.
Posted 11/3/2009 6:06pm by Art Ozias.

The Weston A. Price foundation (please visit their web site www.westonaprice.org ) established the Farm-to-consumer Defense Fund to help the small farmers and food producers in their struggles against the federal and state regulators.  It has been very successful and has had several great successes.  It doesn’t make the local news, so it is not surprising that you have never heard of it.  The goal of the fund is to protect YOUR access to local food.  We support it because we want to stay in the business of producing YOUR local food.    We view this as a mutual effort, in that you the consumer also needs to contribute to insure YOUR continued flow of locally produced food.  Most of you have severe doubts regarding the safety and quality of the industrial food system.   Take the time and visit their web site  http://www.farmtoconsumer.org/  .   

 

Thanks Tara Baker for the local article.  Tara is a student at the local university (UCM) and is one of our  milk and egg customers.  Ben, thanks for the kind words.  Ben is also a loyal milk, chicken, eggs and beef customer.

http://www.digitalburg.com/artman2/publish/Top_Story_74/ozais_farm.shtml

 

 

 

Here is a presentation by Jeffery Smith on GMO foods.  We attended a presentation by him about a year ago.  It was very informative and distressing.  It is about 80 minutes long, so set aside some time and get yourself informed on this potentially damaging technology.  http://articles.mercola.com/sites/articles/archive/2009/10/17/Everything-You-HAVE-TO-KNOW-about-Dangerous-Genetically-Modified-Foods.aspx

 

 

E-coli is happening, we just don’t know about it if it is not a local story.   Our food system shaky at best.  BUY from someone you know, or if possible raise it yourself.

 

http://www.ecoliblog.com/2009/10/articles/e-coli-outbreaks/fairbank-farms-issues-recall-of-e-coli-o157h7-tainted-ground-beef-from-connecticut-maryland-massachusetts-new-jersey-new-york-north-carolina-pennsylvania-and-virginia/index.html

 

http://www.ecoliblog.com/2009/10/articles/e-coli-recalls/e-coli-o157h7-linked-to-wendys-salads-in-fredericton-new-brunswick-canada-so-where-did-the-lettuce-come-from/index.html

 

http://www.ecoliblog.com/2009/10/articles/e-coli-watch/elton-john-has-e-coli/index.html 

Just yesterday there was a news report of two deaths in New York area due to e-coli.  I haven't seen it in the local media.  There was also the report on a huge recall in Vermont.  Thanks internet.  No wonder newspapers are folding?


that's it from the hill.  Art and Debra
Posted 11/1/2009 7:46pm by Art Ozias.
  • The next film at La Sous Terre will be shown on Nov 17, starting at 6:30 pm.  We haven't decided which film to show.  Should know next week.
  • The next chicken day is Nov. 11.  I notified those that are getting chickens.  If you did not get an email, your chicken day will be in Dec.
  • The next beef processing date is Nov 10.  I will notify those getting that harvest just as soon as I deliver them to the processor.  If you will not be ready  for your meat by the end of November, let me know.  There will be two more deliveries in December and one in January.
  • The turkeys are making good weight gains.  Some have asked if they could get a smaller one.  If you want a 15-20 pound turkey, I need to know and we will process them on the Nov 11 chicken day.  Otherwise, the turkeys will be 25+ by the Sat before Thanksgiving.

 

I happened to catch this the other morning.  It sure would have been more interesting to have had a history teacher like William Engdahl.  Learn about OIL.  "A Century of War" 

http://www.mdrtalk.org/#broadcastedinterviews

 

Here is an excellent video on Vit D.  It’s flu time. http://articles.mercola.com/sites/articles/archive/2009/10/10/Vitamin-D-Experts-Reveal-the-Truth.aspx

 

It’s no wonder the organic products get a bad rap for being expensive.    http://www.localharvest.org/pastured-american-bronze-turkeys-C14049

that's it from the hill.  Art and Debra
Posted 10/27/2009 10:51pm by Art Ozias.
  • I was able to get another beef processing date, therefore we are taking more orders for beef.  It is not until Jan 6, unless they have a cancellation. 
  • The chicken date is coming soon.  I will contact those that are getting chickens, as soon as, I get the date.
  • Those that attended the showing of the film, Ingredients had high praise for the film.  There was a good discussion regarding where heirloom seeds are available.  We have a couple of options for the Nov film.  Will set the date and announce the title soon.

You may want to change dentists after watching this video.  Debra has finally found a good dentist. 

http://articles.mercola.com/sites/articles/archive/2009/08/22/FDA-has-the-Audacity-to-Claim-Mercury-is-Completely-Harmless.aspx

Want to know why a BLT has the B in it?  Make sure you are not on a low fat diet.  http://articles.mercola.com/sites/articles/archive/2009/08/22/Eat-Fat-With-Tomatoes-to-Absorb-All-the-Nutrients.aspx

Most of you already know this, but you may have a friend that still believes the cholesterol myth.   If you are on a statin, perhaps there are some questions you need to ask.  http://www.healthy-eating-politics.com/statins.html

that's it from the hill.  Art and Debra

Posted 10/17/2009 7:14pm by Art Ozias.
  • Ingredients (film) will be shown this next Tuesday at La Sous Terre starting promptly at 7 pm.  I have Food, Inc on the way and a new film Dirt, The Movie.  Stay tuned.
  • Yes, if you bought honey from us, we can reuse the jars.  Please return when empty.
  • We are vaccuum packing the wheat, so when you come to pick up milk it will be available.

 

Most of you already know this, but you may have a friend that still believes the cholesterol myth.   If you are on a statin, perhaps there are some questions you need to ask.  http://www.healthy-eating-politics.com/statins.html

 

Bill Moyers had two interesting guests recently discussing the financial crisis.  You may want to watch for a different perspective. http://www.pbs.org/moyers/journal/10092009/watch.html


that's it from the hill.  Art and Debra
Posted 10/14/2009 7:23pm by Art Ozias.
  • Check out the Pot Roast recipe on our web site.  It is under MORE on the right.
  • Those that have your beef, I hope you have requested the rump roast.  Those who are getting their beef, make sure you get a rump roast.
  • Ingredients, the film is this Tuesday, Oct 20 at 7 pm.

Most of you already know this, but you may have a friend that still believes the cholesterol myth.   If you are on a statin, perhaps there are some questions you need to ask.  http://www.healthy-eating-politics.com/statins.html


 

Bill Moyers had two interesting guests recently discussing the financial crisis.  You may want to watch for a different perspective. http://www.pbs.org/moyers/journal/10092009/watch.html

that's it from the hill.  Art and Debra

Posted 10/13/2009 10:38pm by Art Ozias.
  • The film, Ingredients, (about 70 minutes) is showing this next Tuesday at 7 pm at La Sous Terre.  Great film.
  • The hogs are sold.  Thanks.
  • We have about six turkeys left.
  • Still have some beef.  We had the best rump roast yesterday.  I will post that recipe as soon as I can condense it.  Watch for it on our site.
  • I am enclosing some wheat information.  We have some great hard white winter wheat for $.80/#.  On the internet it sells for over a dollar. 
  • We have the last honey for the year.
  • We have some pumpkins left.  $3 each.
  • Green house is complete and we are starting to fill it for winter food.  Stop by and see it.  It didn't cost much and should provide a lot of food. 

I’m sure glad the USDA and FDA are protecting the consumers.  I don’t think you read about this in your local papers.  It’s no wonder newspapers are struggling.
http://blog.foodandwaterwatch.org/blog/archive/2009/10/06/if-it-is-broken-fix-it

I sent this info some time ago.  I am sending it again.  We have some excellent hard white winter wheat.   It makes great biscuits, pancakes and can be sprouted. http://editor.nourishedmagazine.com.au/articles/wheaty-indiscretions-what-happens-to-wheat-from-seed-to-storage

And there is more on white bleached flour.  http://www.healthy-eating-politics.com/white-flour.html    .  This is an interesting and informative web site.

Here is more reading from the web site “Healthy Eating Politics”.     http://www.healthy-eating-politics.com/dietary-guidelines.html 

that's it from the hill.  Art and Debra

Posted 10/8/2009 10:39pm by Art Ozias.
This link did not work in a recent update 10709.  Here it is again.  I hope it works this time.  http://www.healthfreedom.net/index.php?option=com_content&task=view&id=893&Itemid=1
Posted 10/8/2009 9:14pm by Art Ozias.
  • OK, here is the pig deal.  There are four hogs.  They will be ready mid Nov.  They are $2.75/lb hanging weight.  A side will be about 100 lb.  Processing will be about $60.  So a side (half hog) would be approximately $275 plus $60.  Hogs will be delivered to the processor in Holden, Mo.  The processor will cure, smoke, etc to your specifications.   Each person is responsible for pick up and for the processing cost.  There is a $75 deposit required to secure your order.  You can order a whole or a half.  I have a few emails expressing interest, but now with the pricing information I need a final decision
  • No more chickens orders are being accepted.  We have ordered just enough to fill the existing orders.
  • Turkeys will be ready the week-end just before Thanksgiving.  They must be picked up that Saturday.  They will weigh 15-20 lb and are $2.10/lb.  Place your orders now.  We have a fixed number of turkeys, so when they are gone they are gone.
  • Have you marked your calendar for the Oct 20 showing of Ingredients at La Sous Terre?
  • I have sent info on nanotechnology in past updates.  I not sure I totally understand, but apparently we need to be aware of this new technology.  

Keep Nanotechnology Out of Organic!

A major reason why consumers shop for products that are certified organic is to avoid hazardous and unlabeled Genetically Modified Organisms (GMOs), toxic chemicals, and now the most recent, and likely most dangerous hi-tech poison of them all - nanotechnology. Nanotechnology is now a multi-billion dollar Frankenstein monster industry churning out a vast menu of untested and unlabeled products containing tiny nanoparticles including non-organic vitamin supplements, food packaging, processed food, cosmetics, and sunscreens.

The United States Department of Agriculture's National Organic Standards Board (NOSB) has been debating an official ban on nanotechnology in organic. When it meets November 3-5, 2009 in Washington, D.C., the NOSB will consider a recommendation supported by the the OCA and the organic community that would "prohibit nanotechnology in organic production, processing, and packaging."

Nanotechnology is inherently dangerous. Mounting scientific evidence indicates that nanomaterials produce dangerous "free radicals" which can destroy or mutate DNA and can cause damage to the liver and kidneys. Nanotech particles not only injure and kill lab animals - they could kill you as well.

Every day, new evidence of the dangers of nanotechnology emerges:

Workplace nanoparticle exposure was linked to seven cases of serious and progressive lung disease in China including two patient deaths.

Nanoparticles present in a chemical found in sunscreens - titanium dioxide - are being examined as possibly causing Alzheimer's and Parkinson's diseases.

Tell the USDA that you want the National Organic Standards Board to take a strong stand against the use of nanotechnology in organic.

that's it from the hill.  Art and Debra

Posted 10/7/2009 9:52pm by Art Ozias.

I apologize for any confusion on the last update regarding chickens.  I was requesting everyone that had ordered chickens to reaffirm their order.  I stated "first come first served";  I should have said that "first  orders will be filled first" based on the original order date. 


Remember to mark your calendar for Oct 20.  We are showing Ingredients.  We were able to view this film at the recent Kansas International Film Festival.   Anything new in this film?  That depends at what stage of awareness you are.
 

Here is a good interview regarding the swine flu.  Be sure to watch this interview.  Just click on the appropriate link.

http://www.healthfreedom.net/index.php?option=com_content&task=view&id=893&Itemid=1



that's it from the hill.  Art and Debra
Posted 10/4/2009 2:28pm by Art Ozias.
  • Chicken day is on Monday, Oct 12.   Several of you have sent emails requesting chickens.  Just to make sure I haven't omitted someone, everyone needs to reply again.  Remember, it is on a Monday and all fryers need to be picked up that day.  We have no extra freezer space.  I think we have more requests than we have birds, so it is first come first served.  There will be another chicken day in about four weeks.  Then the last one will be in December.  That will be the last until Spring.  It doesn't make sense to have them indoors during the winter.  They are being raised on grass as this is optimal for the best tasting fried chicken.  They will fare much better in your freezer than in the a barn with the ground covered with snow. 
  • The price is the same $2.75 per pound.  No discounts.  We only have 33 in this batch.  An owl got two last week.  Be sure to make your plans for the winter months.  Let us know and we will attempt to fill all orders with the December batch.
  • We just received the lastest issue of Wise Traditons from WAPF.  It is as usual, a wealth of infomation about health.  I recommend visiting their web site, www.westonaprice.org  and subscribing.  Here is another way to VOTE.  This organization is doing the RIGHT THING.
  • For those interestedin the origin of the swine flu go to www.humanesociety.org/swineflu .  Dr Michael Greger, MD at Cornell has a DVD (acutually I think it is a power point presentation) that will tell you all you need to know about how the virus originated. If you go to the site you will have to watch chapter by chapter.  I sent him a self addressed envelope(6 inches wide) with $1.39 postage and got the cd "free".   It is a lecture, so get a cup of coffee or tea and you will know why it is rightly called the "swine flu".  H1N1 masks its origin.
  • At www.birdflubook.org  there is more info.   
  •  Learn about Iodine with Brunetti. http://www.youtube.com/watch?v=YXHYm2a59zY&feature=related

 

 

Know anyone with diabetes?

http://articles.mercola.com/sites/articles/archive/2009/08/18/Black-Tea-Fights-Diabetes.aspx

 

Worried about the flu?  Read this and forget the flu.  http://articles.mercola.com/sites/articles/archive/2009/08/27/Canada-Looks-at-Vitamin-D-for-Swine-Flu-Protection.aspx

that's it from the hill.  Art and Debra