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Posted 11/6/2009 9:55pm by Art Ozias.
  • Six freezers have been refilled after 333 miles of driving to deliver beef.  Thanks to each for being there to accept the delivery.  It was well planned and it went very smoothly.  Remember to check our web site for the recipes for brisket, rump roast and liver.
  • Still not sure of the movie for the Nov 17 showing at La Sous Terre.  We have one more to preview.
  • If you don't buy your beef from us, make sure who does it.  Read this New York Times article.,%202009%20e-coli&st=cse

Here is some important information.  It’s amazing what our environment is doing to us.

that's it from the hill.  Art and Debra
Posted 11/4/2009 10:14pm by Art Ozias.
Here is a very comprehensive interview with Dr. Blaylock a neuro-surgeon.  It's rather long but has a lot of very important information.  I sent an interview of his previously.  He was on the film we reviewed last night, Sweet Remedy.  It has a lot of facts and information about Sweetners and MSG.  It is much too long for La Sous Terre.  Therefore, if anyone locally is interested, you can borrow it.  Here is the link

that's it from the hill.  Art and Debra
Posted 11/3/2009 6:06pm by Art Ozias.

The Weston A. Price foundation (please visit their web site ) 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  .   


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.




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.



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. 

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"


Here is an excellent video on Vit D.  It’s flu time.


It’s no wonder the organic products get a bad rap for being expensive.

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.

Want to know why a BLT has the B in it?  Make sure you are not on a low fat diet.

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.

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.


Bill Moyers had two interesting guests recently discussing the financial crisis.  You may want to watch for a different perspective.

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.


Bill Moyers had two interesting guests recently discussing the financial crisis.  You may want to watch for a different perspective.

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.

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.

And there is more on white bleached flour.    .  This is an interesting and informative web site.

Here is more reading from the web site “Healthy Eating Politics”. 

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.
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