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Posted 1/2/2010 1:06pm by Art Ozias.
  • The hot dogs are all sold.  I have all the seasonings mixed, so I know exactly what will be in them.  The recipe calls for a gallon of milk.  Guess what kind of milk will be in the hot dogs?   I am still taking orders for the ground beef, however at this point I can't promise that your order will be fully filled.  We have to check the steak portion of the animal and if it passes my criterion it will stay steak, if not there will be more ground beef.  I should know end of next week.

    Anyone interested in a SCOBY we have them.   You provide the gallon glass jar and you are in production.   Kombucha is easy to make and is a good tonic.  If you are not up on Kombucha, google it and learn its' attributes.

Here is more on Monsanto.  When you drive along and see the “pretty” bean fields, just realize that they have a spraying of round-up.


Here is a good break down on lung cancer.


Can you help make sure we have safe food?

  Tell Your Senator: We Need a Food Safety Bill That Works

 Dear Art,

 The safety of the food we eat has real consequences in people's daily lives, and contaminated food reaches our plates far too oft 

A young mother left her job for several weeks earlier this year when her toddler became sickened by E. coli. It's been a very long haul for the little girl and her family. Fortunately, the youngster is now healing. We have an opportunity to prevent this from happening to others. Write your senator today to ensure our food is safe.


The Food and Drug Administration is in charge of food safety for many of the foods we eat, including all fruits, vegetables, processed foods, and imported foods. Many of the recent food recalls for products that fall under the FDA's jurisdiction could have been prevented if the FDA had been operating under a modern food safety law that required more inspections of our domestic and imported foods. By the FDA's own admission, it is able to inspect less than 2% of imported food products, and inspects some U.S. facilities only once per decade.


In order for us to have safer food, Congress needs to address the deficiencies at the FDA. Senate Bill 510, the FDA Food Safety Modernization Act, provides a framework to make this happen.  We've got a great opportunity to ensure food safety by encouraging senators to make this bill even stronger by including the following:


- Require more frequent inspections of domestic food facilities,

- Give the FDA authority to hold imported foods to U.S. food safety standards,

- Ensure that on-farm food safety doesn't harm small-scale and organic farms,

- Include technical assistance for small farmers and food processors to meet any new regulations.


These proposals will make the FDA Food Safety Modernization Bill a much stronger piece of legislation, and will help ensure a safe food supply for all of us.  Please take action now to ask your senator to support consumers and food safety by including these provisions.

I listened to a lecture at the recent ACRES, USA convention by Mark McAfee.  He compared the FAA with the FDA.  It was interesting.  The FAA is proactive in preventing accidents in protecting the public, while the FDA is reactive and, as you know, approves things that are not in the best interest of the public.  As Mark stated there are seven  747 crashes everyday, killing 3100 (9/11).   The difference is most of those 3100 have been dying at the cellular level for several years.   

For those who appreciate editorials on the cattle industry, I would suggest the following web site, Beef Today, and to read Thornsberry's articles.

That's it from the hill.  Art and Debra

that's it from the hill.  Art and Debra

Posted 1/1/2010 7:36pm by Art Ozias.
  • Still have some freezer beef available.  We may have a split half and possible more.  I am waiting on two deposits.  IAW federal law I have to have a contract on a live animal prior to processing.  I have a scheduled date for Jan 6, but I take them in the night before.  Therefore, I need to know very, very soon. 
  • Hope all had a merry Christmas and a good News Year eve.  We may have a film in Jan.
  • Sure glad we decided to not have chickens during the winter.  When it's cold and the ground is covered with snow it takes a lot of extra effort just to due the basics.

The following are  from OCA’s number 204 
Jeffrey Smith thinks we can stop the GMO thing soon in the US.  England got it stopped in just a few months.  All GMO foods have to be label in the EU.  There are different percentages allowed, but at least the consumer is made aware and then can make their own decision.
Stop Monsanto!

Take Action Now!

Press the Department of Justice to Break Monsanto's Monopoly

After years of complaints from the OCA and our allies, the Department of Justice is investigating how big biotech and food corporations, including Monsanto, are monopolizing and controlling our seeds, food and farming - and they want to hear from YOU. The Obama Administration is specifically seeking comments and information about how corporate control of the food system affects average Americans. If you're concerned that Monsanto and Big Food corporations have inordinate and dangerous power over where your food comes from and how it's produced, tell the Justice Department! Your comments could help rein in Monsanto and other corporate criminals.

Take action


Stop Obama's Monsanto Men

Rajiv Shah

The Bill and Melinda Gates Foundation is one of Monsanto's key non-profit partners, forcing hazardous Genetically Modified Organisms (GMOs) on farmers and consumers worldwide. The multi-billion dollar Gates Foundation is helping Monsanto infiltrate markets in poor African countries by fraudulently claiming that GMOs can feed the world and reduce rural poverty with high-priced GM seed varieties that supposedly, but in fact do not, increase yields, resist drought, or improve nutrition.

President Obama has appointed biotech cheerleader Rajiv Shah, who worked as the Gates Foundation's agriculture programs director, to be the USDA's Under Secretary for Research, and has put Roger Beachy, Director of the Monsanto-funded Danforth Plant Science Center, directly under Shah in charge of the new National Institute of Food and Agriculture. Now Shah, with only six months of government experience, has been appointed by Obama to lead the US Agency for International Development (USAID), handing over in effect billions of dollars in taxpayer money to Food Inc., Monsanto, and the biotech bullies.

Tell the Senate to vote NO on Shah

Islam Siddiqui

The notorious lobbying group CropLife, which represents pesticide and genetic engineering companies, including Monsanto, is the PR front group that infamously chided the First Lady for planting a pesticide-free organic garden at the White House. Islam Siddiqui, nominated by President Obama to be the US Trade Representative's Chief Agriculture Negotiator, is CropLife's Vice-President. Before CropLife, Siddiqui was a chemical farming and biotech booster in Clinton's USDA. It was his bright idea in 1997-98--rejected by the organic community-- to allow GMOs, sewage sludge and irradiation in organic production. (The Organic Consumers Association spearheaded this successful campaign to save organic standards.) And oh yes, we should also mention that Siddiqui was an Obama campaign donor and fundraiser.

Tell the Senate to vote NO on Siddiqui




Protest Monsanto Propaganda on National Public Radio

If you listen to National Public Radio, you've probably heard Monsanto's "Produce More, Conserve More" greenwashing commercials. Monsanto's propaganda team claim their Frankencrops and seeds are a form of "sustainable agriculture" that will help farmers "squeeze more out of a drop of water." American Public Media, the producer of the public radio program Marketplace, gets companies like Monsanto to support their programming by offering to let them "leverage their reputation." Unfortunately Monsanto's green claims are a dangerous lie. GMO crops do not produce more. GMO crops contain dangerous pesticide residues, and use massive amounts of toxic and climate-0destabilizing chemical fertilizers. GMO are not drought-resistant. Organic crops out-produce chemical and GMO crops by 70% under drought (or heavy rain) conditions. Non-organic chemical, water, energy-intensive, and GMO crops are a recipe for disaster in this era of unpredictable weather.

Tell American Public Media to stop airing Monsanto's lies!


Action Update

Monsanto Wins the Angry Mermaid Award

Climate activists have hung Copenhagen's "Angry Mermaid Award" around Monsanto's neck for being a "corporate climate criminal." Monsanto, perhaps the world's most hated corporation, is a major driving force in polluting the atmosphere with billions of pounds of climate-destabilizing greenhouse gases (Co2, methane, and nitrous oxide), while at the same time offering false high-tech solutions-- profiting off biotech bullying, environmental destruction, a highly subsidized and unhealthy food chain, and rural poverty.

Even though food security experts agree that mitigating and adapting to climate change is going to require a return to non-GMO organic agriculture, Monsanto has been successful in promoting itself in the US and among world leaders as a so-called no-till "sustainable agriculture" company helping farmers survive climate change by selling them genetically engineered seeds that resist drought and flood.

In fact, Monsanto has never commercialized a single drought or flood-resistant crop. Monsanto's seeds are resistant to one thing: Monsanto's toxic (and increasingly expensive) herbicide RoundUp, which farmers are forced to buy, (and consumers are forced to consume) in ever-larger quantities.

Monsanto's goal is to patent living organisms, monopolize seeds, outlaw seed saving, and economically and legally enslave farmers, thereby destroying the "competition," the seed and crop biodiversity that farmers have painstakingly cultivated over the last 10,000 years. Life on Earth will become Life in Hell if Monsanto is allowed to tighten its stranglehold over our seeds and food. To mitigate climate change, we need to shift from chemical and energy-intensive industrial agriculture to organic farming practices on the world's 12 billion acres of farm, pasture, and rangeland (thereby cleaning up 40-100% of the excess CO2 in the atmosphere) and at the same time drastically reduce the 44-52% of greenhouse gases directly or indirectly caused by industrial agriculture: carbon dioxide (CO2) from burning fossil fuels, cutting down rainforests and destroying soil fertility; methane (CH4) from animal factory farms and rotting non-composted waste in garbage dumps; and nitrous oxide from billions of pounds of nitrate-based fertilizer. To save the climate and ourselves, we need to break Monsanto's stranglehold over food and farming, and instead protect and support the world's remaining 1.5 billion traditional and organic small farmers - the peasants and family farmers who produce 75% of the world's food and fiber and steward what's left of the world's crop and animal biodiversity.

Read more

Thanks for the comment.  It makes it worth it to feed the cows when it is cold, snowing and the wind is brutal.

 Art, I just wanted to pay you and your farm a compliment. Last night, I cooked up the first batch of ground beef from our split half and I think it was the best ground beef I've ever had. I made simple patties out of it and topped it with a chard sautee, and it was so juicy and full of flavor. Thank you for the Real Food book too, I'm blazing through it since it's such an interesting read. I look forward to buying from you in years to come. Thanks.

that's it from the hill.  Art and Debra

Posted 12/18/2009 7:47pm by Art Ozias.
  • We have 10 stew hens for sale.  They are $8 each.  We had one last week. The chicken salad was great and they are fat, so the soup was excellent.  We will be processing them Sunday.   Pick up will be 4-5 pm.
  • There are no more hot dogs.  I ordered all the seasonings because I had some issues with the processor.  It's a challenge to keep preservatives and MSG out.    Still have hamburger available in Jan.  Just got feedback from a recent customer that our hamburger is the best.

You may want to use your speaker phone option more often.  I have  sent similar info about the dangers, but this has more research data to back it up:


Here is one just for fun.  “Did You Know?”

that's it from the hill.  Art and Debra

Posted 12/13/2009 9:37pm by Art Ozias.

Shannon Hayes is the host of and  She is the author of Radical Homemakers (due out in the next few weeks), Farmer and the Grill, and The Grassfed Gourmet. Hayes works with her family producing grassfed and pastured meats on Sap Bush Hollow Farm in Upstate New York.

The following is a newsletter from Shannon Hayes: TENDER GRASSFED STEAK, Inside and Out.

"Last month we brought two splendid, nearly 30-month old steers through the cutting room for the fall harvest.  Our freezers were filled with glorious, full-flavored, prime beef.  And I mean prime.  Incredibly, there are still folks who assume beef cannot marble without the aid of grain fattening.  Balderdash, I say!  The steaks coming out of the cutting room throughout the late fall have been deeply marbled and rich in flavor.  Typically, early December in the Northeast has many customers leaving the steaks off their shopping lists in favor of the stew meat and roasts.  But those who pause over our beef display just long enough to notice the marbling seize upon the rib eyes and porterhouses…For beef that approaches 30 months in age results in grassfed steak that is truly magnificent.  The trick is to know how to handle it properly, whether you are cooking it indoors, or outside.

The simplest, most commonly heard distinction made between grassfed and factory-farmed meat is that grassfed is leaner. As we’ve just seen, that is not always the case.  The real difference lies in the fact that, by virtue of a beef animal’s active and healthy life, there is true muscle integrity in the meat.  This is wildly different from the feedlot animals, which get little or no exercise, resulting in more flaccid (and, hence less flavorful) cuts.  This does not mean that grassfed steaks are less tender - on the contrary.  Cooked more gently, grassfed meat is wonderfully tender.  The healthy muscle texture does, however, mean that grassfed steaks will be more variable than grainfed meats.  Taste and texture of steaks will vary based on breed, farming practices, pastures, and individual animal characteristics.  Thus, the trick to cooking a delicious steak is to work with the variability and t ake advantage of that beautiful muscle quality. 

We should be treating this meat as “tenderly” in the kitchen or on the grill as the farmers treated the animals in the fields. When cooking a grassfed steak, we want to achieve a delicious sear that creates a pleasant light crust on the exterior of the meat, then allow it to finish cooking at a much lower temperature; this allows the naturally-occurring sugars to caramelize on the surface, while protecting those muscle fibers from contracting too quickly.  Tough grassfed steaks result from over-exposure to high heat, which causes the muscle fibers to contract tightly and become chewy and overly dry." (Recipes on our web site)

I think someone is finally waking up.  We’ll see.  


BPA  has already been banned in Europe.  I guess we will just have to wait for “our” science to complete its investigation.  I guess the latitude and longitude have potential effects on science.

that's it from the hill.  Art and Debra
Posted 12/7/2009 8:39pm by Art Ozias.
  • We are taking orders for next year.  My friend Bob will have 10 hogs, 40 turkeys and will have chickens starting in May.  He will be raising 30-50 fryers every 6-7 weeks.  We (Breezy Hill) should have 10-12 beeves.
  • We still some beef available from the Jan 6 harvest.  We also have some ground beef and hot dogs for Jan.  We are about to our limit on the hot dogs.

It may be time to for some grass finished articles, since we have a lot of new members.  It may be a good refresher for the rest.


This is good site to book mark and visit regularly especially if you are interested in healthy eating.   .


Have you wondered why grass finished is better?  Here’s the answer.    

   Why Grass-Fed Beef Is Better for the Environment

Rancher Dave Evans of Marin Sun Farms raises 500 head of cattle on nothing but grass in Nicasio, California. Here he explains how his farm works.

By: Dave Evans, as told to Joel Weber; Illustrations: Heather Jones
Published: March 2008   [ Updated: Nov 7, 2008 - 3:44:18 PM ]

The grass that fills my pastures is a diverse array of mostly native perennials and legumes, such as rye grass and clover. The grass stores the sun’s energy and converts it into carbon, which my cows will eventually convert into protein. Grassland can sequester as much carbon as a forest, which is a claim no factory farm can make. Grass and soil need a break from grazing to recover and regenerate, and I use electric fences to divide the land into paddocks as large as 100 acres and as small as two acres to restrict animals’ access. I change my pasture-management strategy almost daily, but typically the grass will measure about six inches tall when the cattle enter a paddock. I’ll lead them into a new paddock once the grass is half that length.

When cows eat grass, an organ called the rumen—something we humans don’t have, which is why we don’t eat grass—converts the sun’s energy into high-quality protein. As the cattle move throughout the pasture, their hooves help spread and plant grass seed while their feces acts as fertilizer. And because they don’t stand in the same place all day, covered in their own dung, I don’t need to pump them full of antibiotics, the way factory farmers do.

After I move cattle off a paddock, I bring in laying hens to eat the parasites and fly larva that thrive in cow pies. The chickens eat the bad stuff most farmers eliminate with pesticides, and those bugs give the hens’ eggs more flavor. Chicken excrement also contains a lot of nitrogen, which functions as a fertilizer. Most commercial farms increase yields with synthetic nitrogen, and the farms excrete so much fertilizer that it ends up in the ocean where it kills sea life. Keeping free-range chickens prevents that sort of pollution. I simply move the hens so that excess nitrogen never builds up and the soil stays healthy.

Learn more about Dave Evans or find grass-fed beef near you by visiting

The following is a great article from the New York Times.  Nicolette Niman is also the author of the book I donated to the local library, Righteous Porkchop, and it is now available for check out.   She knows her facts.  It’s a good read.

that's it from the hill.  Art and Debra

Posted 11/28/2009 10:33pm by Art Ozias.
  • We have two beeves scheduled for Jan 2010.  When these are gone there won't be any more beef until next fall at the end of the next grazing season. We always have worked on a first one to order, first gets it basis.  We also still have the ground beef/hot dog offer.
  • I hope all that bought turkey were satisfied.  I received one positive response.  It's nice to get feedback.

"Best turkey we've ever had. Thank you!!! " Glad you enjoyed the bird, Ronnie P.

Our last chicken day is Dec 20.  I have notified everyone that has ordered chickens.  If anyone should cancel, I'll send out a quick Breezy Hill Update.

Where do you carry your cell phone?  


More info regarding thimerosal.


More cell phone dangers.

For those of you that have access to the Trails Regional Library, Food, Inc, will be available next week.  They have agreed to accept my extra copy.

that's it from the hill.  Art and Debra

Posted 11/24/2009 8:30pm by Art Ozias.
  • We wish everyone a happy Thanksgiving.  If you are traveling, have a safe trip.  We will be at home with our family.  Our dinner will be all local, except for cranberries and olives.
  • We still are taking orders for the hamburger and hot dogs.  The minimum order is 20 pounds, mix or match.  See a recent update for pricing. 
  • We also still have freezer beef for sale.  If interested send me an email.  The next harvest date is Dec 6.  Delivery will be end of Dec.  Remember, we dry age for three months.

Swine flu is constantly in the news.  Is it justified?  Decide for yourself.


Be sure to read Aspartame Dangers You Need to Know.  Also is Splenda really Splendid?

If you are interested in learning more, or have a friend that uses Aspartame and is not concerned about MSG,  we have a DVD, Sweet Remedy, that exposes the extreme dangers of both. 

Very interesting.  A kiss is not just a kiss.

Two of the four books I donated to the local library have been processed.  Righteous Porkchop and Agenda for a New Economy.  They have two copies of Food, Inc.  They are located at Higginsville and Concordia.  I was sent an extra copy and it will be in the Warrensburg facility tomorrow.   Anyone not attending our showing can check it out at the library.

that's it from the hill.  Art and Debra
Posted 11/18/2009 9:05pm by Art Ozias.
  • Thanks to those that came out on a rainy night to watch Food, Inc.  What a great movie.  It covers all the problems, except raw milk.   No one seems to want to tackle that yet.
  • Went to Nature's Pantry today and hamburger is $7.19 per pound.  I know mine at $3.75 is priced right.  It is comparable to our local stores.  The difference is that mine is grass finished and has therefore the correct omega-3, omega-6 ratio, as well as, all the other things.  If in doubt go to and refresh yourself on the benefits.  I am taking orders for ground beef and hot dogs. 
  • At the movie last night, I asked "how many read the New York Times article that I sent recently in an update".  No one had.  I am providing the link again.  It is important to know how they put together ground beef that is in your super market.  Here it is,%202009%20e-coli&st=cse .   You may want to forward this to a doubting friend.  They will then know why you get yours from .
  • Hard white winter wheat at Nature's Pantry is $1.29.  We have it priced at $.80.  I am sending the following for those of you who may want to consider baking your own bread.
  • Lard is sold.  There may be some more in the future.  If so, I'll post it in an update.
  • That's it for now.  Art and Debra
Posted 11/15/2009 10:18pm by Art Ozias.
  • I recently (four weeks ago) donated four books to the local library (Warrensburg).  I have checked a couple of times as to the status.  Finally, this past week I was told the procedure is, if someone requests the books, then it will be red tagged and the process of adding the book to the circulation would begin.  I thought I was helping by donating the books.  So, I need someone to request the following books: AGENDA FOR A NEW ECONOMY, BY DAVID KORTEN; RIGHTEOUS PORKCHOP,  BY NIMAN; THE UNTOLD STORY OF MILK, BY DR. SCHMID; REAL FOOD, BY NINA PLANCK.  Let me know so I can keep tabs on our library.
  • FOOD, Inc this Tuesday at 6:30 at La Sous Terre.  Bring a friend.
  • Ground Beef and Hot Dogs.  Let me know how much you want.  It will be available in Jan.  Minimum order is twenty pounds.  Check the last update for pricing.

Be sure to read the rBHG article by Dr Epstein 

I'll bet they are selling local ground beef in the Massachusetts area.  Consuming ground beef is like playing Russian roulette according to a New York Times article, which I sent in an update recently.

A second family is suing a Massachusetts business that is accused of supplying burger meat tainted with E. coli bacteria for a Lincoln Middle School trip after which several students and staff became sick.

Lincoln resident Barry Santos is the plaintiff on behalf of his daughter Lynn Santos. Lynn and other Lincoln sixth graders and staffers spent Oct. 13 through Oct. 16 doing activities on a class trip at Camp Bournedale in Plymouth, Mass. On the the trip's last day, they ate burgers.

The suit, filed Friday in Plymouth County, Mass., Superior Court, alleges that Crocetti-Oakdale Packing, doing business as South Shore Meats, sold the "contaminated food" consumed that day and that it "was not fit for the uses and purposes intended by the defendant, i.e.. human consumption," according to a draft copy of the suit.

Some 20 to 30 Lincoln Middle School students and chaperones got sick from E. coli when they returned home, according to the Rhode Island Department of Health spokeswoman.

We have three tubs of lard (about a gallon).  E-mail me for pricing.  If you are in doubt about using lard, we have a great article by Dr. Will Winter.

that's if from the hill.  Art and Debra

Posted 11/13/2009 11:37pm by Art Ozias.
  • Remember, FOOD, Inc is showing this coming Tuesday at La Sous Terre starting at 6:30.
  • We have found someone that makes hot dogs and meets my standards.  Therefore, I need to know how many would like hot dogs and/or ground beef.  I have a fat heifer that did not breed.  I have made an appointment to get her processed on Dec 29.  I know some of you enjoyed the ground beef (usda inspected)  we had a year ago, so let me know.  We are doing it the same way with minimum orders of twenty pounds.  The cost for the hamburger is $3.75 per pound.  The hot dogs are $4.50 per pound.   Those of you that read the New York Times article that I sent recently will appreciate the opportunity of getting some safe, grass-finished hamburger.  If you order at least 40 pounds (hamburger and /or hot dogs) I will consider delivering.  It it is over fifty miles, perhaps we can meet half way.

During many conversations the question invariably comes up, “What can I do?”   I have given suggestions in the past and here is another one.  Debra and I attended the lecture by Wes Jackson at JCCC recently.  Wes founded the Land Institute located in Salina, Ks.  I would invite you to visit their web site  .   We learned of their proposed 50 year AG plan, which they presented to the USDA.  As you know our government now has  5 year plans.  At their site go to PUBLICATIONS GENERAL and click on 50 Year Farm Plan.

After reviewing this you may want to donate to help further their effort.  If not, I would ask that you send a letter/e-mail to your senator and representative and ask what their position is on the 50 year farm plan that was presented to the USDA by the Land Institute located in Salina, Ks.  They won’t have heard of this effort as it is sensible departure from the current system that is not sustainable.  Perhaps this will cause them to initiate the discussion.   If they respond, I would be interested in reading their responses. 

Here is Joel Salatin's foreward to the book,The Raw Milk Revolution.   Only Joel can tell it like it is.

that's it from the hill.  Art and Debra