News and Blog

The next film at La Sous Terre will be The 11th Hour.  Next Tuesday at 7 pm.


I am enclosing a letter that I submitted to our local paper.  We had several articles extolling the value of bio-mass as an energy source.  I was surprised that the editor published the letter.  I am sending the letter so those of you that aren't local will have some "talking points" if the subject comes up.  Nobody is addressing the long term effects.  They never do.  We've been so good, in the past, at fixing problems, even the ones we create.  

Before everyone jumps on the bio-mass bandwagon perhaps one should evaluate the long term effects of further de-mineralizing our soils.  An organic farmer will tell you that the fastest way to de-mineralizing ones soil is to sell your hay (bio-mass).  Raising and selling commodity grains is much slower as only the seed is removed from the farm.  Now with the crop residue (bio-mass) being removed as well, the de-mineralizing is accelerated.  What’s the significance?  Several anthropologists have concluded that some civilizations disappeared due to the destruction of their soil, and hence their food stuffs suffered to such an extent that the people disappeared.

The USDA measures the nutrient density of our foods which have decreased about 50% in the last sixty years, since the end of WWII.  At that time our present day commercial fertilizer farming paradigm began.  We have been able to raise crops simply by adding chemical fertilizers while the trace mineral levels have decreased.  If the nutrient density has decreased by 50 % then one needs to eat twice as much spinach just to get the same minerals and vitamins.

Now with bio-mass being removed for fuel, even more minerals are being removed from the soil.  With switch grass and big blue stem (warm season grasses) being processed for fuel, the final chapter in de-mineralization will take place.  Corn, cereal crops, and other cool season grasses have root systems that only penetrate a small distance into the soil.  As such the minerals that are being removed are confined to the shallow depth of their roots.  With warm season grasses it changes dramatically as their roots can be 10- 15 feet into the soil.  This exposes many  more minerals for the plant to mine from the earth. 

No one in this discussion of bio-mass for fuel is willing to address the long term consequences.  For Cohen to state “One bio-mass source is being created in Johnson County from otherwise useless organics, such as switch grass” indicates a lack of appreciation for organics in the food chain.  I use switch grass as a mineral source and forage for my cattle, especially during the dry season.  They fatten nicely after two months on warm season grasses.   Another statement “Dedicated energy crops…could be grown…on vast places of unused land or under-used land that is not suitable for food crops at all”.  My great uncle, on an adjoining farm,  in the early 1900’s had a fine orchard of fifty acres, containing 5000 “Ben Davis” apple trees, besides other small fruit.  That farm according to Cohen is “not suitable for his “food production”, but it was certainly suitable for 5000 apple trees.  But today since most food takes 1500 miles to get to your plate, I guess local apples would not be classified as food.   And your caption on Wednesday, “this means Missouri farmers can use scrub land to grow …” does not reflect the value our soils.   Our scrub land when farmed using sustainable methods, one being leaving crop residue to create humus and feeding the soil organisms will create a soil that is alive and healthy.  We use no chemical fertilizers and are able to raise a smorgasbord of grasses and legumes on our scrub land.   We are able to finish beef with a very limited carbon foot print.  It’s a healthy food and our many customers will attest has a great flavor.  The flavor comes from the soil.  If one does not have a healthy soil, you can’t have a healthy forage, you can’t have a healthy animal and finally you can’t have a healthy person. 

I am attaching an article that explains this possibly better than I can.

Switch grass beats corn for ethanol production but violates law of return

Staff report

WASHINGTON: The energy return of producing ethanol from switch grass is more than seven times greater than that for corn but has a hidden cost that is not being discussed.

Switch grass is a warm-season native grass that grows from the Gulf of Mexico to Canada in the USA.

An average acre of corn produces about 400 gallons of alcohol, while an acre of switch grass yields 1,150 gallons of ethanol.

The energy output/input ratio of converting corn to ethanol is about 1.2 to 1 but is 4.4 to 1 with switch grass.

Switch grass is heated to 900 degrees F for one second which liquifies the grass. This liquid can then be fermented into ethanol.

The primary advantage to switch grass is that it is a perennial and does not require annual planting.

It is also being touted as not needing nitrogen fertilizer as it can feed on naturally occurring levels of soil nitrogen.

However, this soil nitrogen is actually from the breakdown of soil organic matter placed there by previous plants’ residue.

The USA currently produces about 4.3 billion gallons of corn-based ethanol and experts believe this could grow to 12 to 14 billion gallons, which is just a fraction of the 140 billion gallons of gasoline Americans burn annually.

In contrast, experts say switch grass and crop residues could produce about 60 billion gallons or slightly under half of America’s annual consumption of gasoline.

What is being overlooked is that continuous whole plant removal will drain the soil of needed minerals and organic matter just as making hay does.

This violation of the agricultural law of return is also being ignored in the idea of hauling off corn stalks and other crop residues for ethanol production that help maintain soil organic matter.

The closest thing to a free lunch energy-wise in nature is the direct grazing of whole plants with animals as they return 95 to 98% of the minerals in the plant as manure and urine.

Perhaps, grazing more and growing less energy-intensive corn would yield a more sustainable reduction in petroleum energy use than using whole plants for ethanol.

• © by The Stockman Grass Farmer
  
  
  
  

  Here’s an article for those of us that have been tracking Monsanto.  Remember, Monsanto in Food, Inc?

  http://www.organicconsumers.org/articles/article_18944.cfm

  
  
  that's it from the hill.  Art and Debra

   

• We went to Nature's Pantry today and as always I check prices.  A side of beef is $5.99/#.  Breezy Hill's is $3.10.  They have piece prices in their freezer.  Are you sitting down?  An arm roast is $6.79/#, Ribeye $18.39, Top Round Steak $8.99, KC Strip $14.99, and believe it or not Beef Patties are $7.39/lb (four per package).  It's no wonder people think it costs a lot for "good" food.
• We still have beef available.  The grass has been exceptional this year.  Our fall harvest has started.  I took two in this past week.  Those getting beef from these have received their cut sheets and have hopefully called the processor.
• Someone asked "What's Real Salt"?  Real Salt is the brand name for sea salt from Utah.  It has 50 traces minerals.  It is not processed.  If the humidity is high, it doesn't pour. 
• Honey is going to be short this year.  Due to the colder than usual weather the bees are running out of pollen.  Bob has decided to not harvest any more as the bees will need it for the winter.  If you want honey, get it and put it on your shelf.

Read this.  http://articles.mercola.com/sites/articles/archive/2009/09/05/Another-Poison-Hiding-in-Your-Environment.aspx     I’ve mentioned the importance of Iodine in past updates and Brunetti talks about it in his lectures.  For my milk customers—I add a good amount of Iodine to the mineral for my milk cows.  That iodine goes to the udder and the milk comes from the udder.  I wonder if commercial dairies add iodine to their mineral for their cows? 

How about some GMO info?  We haven’t had any lately and this is pretty good stuff. http://articles.mercola.com/sites/articles/archive/2009/09/05/Chickens-Not-Fooled-by-GM-Crops.aspx

Know anyone with GERD?  http://articles.mercola.com/sites/articles/archive/2009/09/05/Why-You-Should-Get-Off-Prescription-Acid-Reducing-Drugs-ASAP.aspx

If you are having difficulty with the u-tube videos, go to your local library and watch them.  I think you'll find your time well spent.

that's it from the hill.  Art and Debra

• Here’s Brunetti with info on cancer.  http://www.youtube.com/watch?v=AXW5Ydvu5Ow&feature=related

INFORMATION EVERYONE SHOULD KNOW........................
B lood Clots/Stroke - They Now Have a Fourth Indicator, the Tongue


I will continue to forward this every time it comes around!

STROKE: Remember the 1st Three Letters.... S.T.R.

STROKE IDENTIFICATION:

A neurologist says that if he can get to a stroke victim within 3 hours he can totally reverse the effects of a stroke... totally . He said the trick was getting a stroke recognized, diagnosed, and then getting the patient medically cared for within 3 hours, which is tough.

RECOGNIZING A STROKE

Thank God for the sense to remember the '3' steps, STR . Read and Learn!

Sometimes symptoms of a stroke are difficult to identify. Unfortunately, the lack of awareness spells disaster. The stroke victim may suffer severe brain damage when people nearby fail to recognize the symptoms of a stroke.

Now doctors say a bystander can recognize a stroke by asking three simple questions:

S * Ask the individual to SMILE.
T * Ask the person to TALK and SPEAK A SIMPLE SENTENCE (Coherently)(i.e. It is sunny out today.)
R * Ask him or her to RAISE BOTH ARMS.

If he or she has trouble with ANY ONE of these tasks, call emergency number immediately and describe the symptoms to the dispatcher.

New Sign of a Stroke -------- Stick out Your Tongue

NOTE: Another 'sign' of a stroke is this: Ask the person to 'stick' out his tongue.. If the tongue is 'crooked', if it goes to one side or the other , that is also an indication of a stroke.

Pls consider sending this on to all  for whom you care

• Beth a milk customer from Independence alerted me to a recent issue of TIME magazine.  It speaks to the fact that more people are becoming aware of what we already know.  http://www.time.com/time/health/article/0,8599,1917458-1,00.html

• Comment from one of our customers “ Thanks for posting this.  Great stuff (especially since I'm Canadian and appalled at the current state of affairs in this country).”

The October film will be on Oct 20, a Tuesday night.  I had Oct 22 in the last update.  That was incorrect.

that's it from the hill.  Art and Debra

The next film to be shown at La Sous Terre  on Sept 22 is The 11th Hour.  The film is produced by Leonardo DiCaprio.  Regardless of where you are on the AWARENESS scale, you will increase  your level.  It is a great follow up to the last film, The Corporation.  There are a lot of great ideas for those who after each movie say, "What can I do?".  The start time is 7 pm.  Please RSVP.  Invite a friend. 

Next month, October 22, we will be showing the film,The Future of Food.   Mark your calendars.

I just finished the book, Agenda for a New Economy by David C. Norton.  As soon as I get another copy I'll donate it to the Trails Regional Library.  They don't have it and my guess is they will never have it if I don't give them a copy.

Two steers are going tomorrow morning.  I'll be sending the notification and phone instructions for those getting the first harvest.

I have copies of the Untold Story of Milk.  There is much more in the book about health than just milk.  They are $15 each.

 Remember, I'll be at the Johnson County Community College Expo this Thursday from 4-7pm.   The purpose of the EXPO is to showcase local sustainable food producers.   I think it's their first such event.  Hope there is good response.  Food, Inc will surely help to increase  public awareness.

Food, Inc in still showing in the KC area.  It is now at the Glenwood theatre, at 95th and Metcalf.  Remember our $50 credit for a beef order.

We have REAL SALT available here at the farm.   We also have Green Pasture's Fermented Cod Liver Oil with Butter Oil capsules.  Those of you familiar with Weston A. Price will recognize the brand. 

More Brunetti.   http://www.youtube.com/watch?v=oSV6WmHbTGk&NR=1

 The “Fountain of Youth” ?  Maybe.  http://articles.mercola.com/sites/articles/archive/2009/08/18/The-Secrets-of-Resveratrols-Health-Benefits.aspx

that's it from the hill.  Art and Debra

• Johnson County Community College is having a Sustainability Expo from 4-7pm on Sep 10.  They are having a diner at 7 pm.  Reservations are required.  Breezy Hill will be represented at one of the booths.  Stop by and say hello.
• I received this from one of my customers that lives in a small rural community.

I had a guy show up to the house selling beef, pork, and poultry.  He said it was USDA and free range meat.  I asked about the diet of the meat and his partner proudly stated they were grain fed.  I asked about corn, he repeated “grain fed”.  I’m not sure what to ask or look for but the response seemed pretty vague.  Does “grain fed” include corn or other by-products?   BEWARE OF DOOR TO DOOR MEAT VENDORS.    There have been numerous TV reports in the KC area and these are risky, very risky.  These guys buy surplus meats at a very low price and can sell it at a very tempting price.  Always ask questions.   Better yet, send them down the lane.  

• Be sure to watch the following video.  Learn about Fat. http://www.youtube.com/watch?v=IBcMUSpRU_w&NR=1
  
  
  that's it from the hill.  Art and Debra

Why aren’t more in the media talking about preventative measures in the health care debate?  Could it have something to do with money?  Campaign contributions, Advertisement revenues?? http://articles.mercola.com/sites/articles/archive/2009/08/27/The-Key-to-Affordable-Health-Care-Healthier-Lifestyles.aspx

Product alert.  http://mail.google.com/mail/?ui=2#inbox/12361743f399cd34 You must click on VIEW MESSAGE!!

that's it from the hill.  Art and Debra

• I have a source for some pastured hogs.  Anyone interested?  Remember, all the good and bad stuff accumulates in the fat.  Never buy a hog fed garbage.  I did a couple of years ago, then I found out where all that stuff in the day old bread  and expired store milk had accumulated.  Never again.  I have a new bumper sticker it reads, "KNOW YOUR FARMER, KNOW YOUR FOOD".
•  Had our first loaf of bread made with our own wheat.  It was delicious with butter and some of Bob's (our) honey.  If your interested in honey be sure to get a jar if you're near Breezy Hill.
• Dr Andrew Weil is pretty much right on target.  Is anyone out there listening or is everyone following some one’s “talking points”?  http://www.huffingtonpost.com/andrew-weil-md/the-question-no-one-asks_b_268873.html
• Here’s another Jerry Brunetti video.  You’ll learn a lot.  This guy is really smart. He's an animal nutritionist.  He survived cancer and he is sharing things learned.  You may want to share this with someone who is facing a similiar challenge. http://www.youtube.com/watch?v=Na6jopSorlM
• Food, Inc. is still showing in KC. $50 beef credit is still available.
• that's it for now.  Art and Debra

• Here is an interesting interview on Fresh Air.  It gives a good overview of existing health care systems.  Sounds like the USA is in the dark ages unless you are fortunate enough to own a health insurance company or an HMO. http://www.npr.org/templates/player/mediaPlayer.html?action=1&t=1&islist=false&id=112172939&m=112173424

• Marlies sent me this and I think you will enjoy reading it as I did.
  http://www.nytimes.com/2009/08/23/opinion/23kristof.html?_r=2
  
  
  We still have a couple of yogurt makers, $20.  If you are buying store milk, making yogurt is a good way to add some value to store milk.
  
  Wheat berries are available for either grinding, if you have a grinder, or you can sprout them.  They are $.75 per pound.
  
  Food, Inc is still showing in KC. 
  
  The first beef processing date in nearing, Sep 8.
  
  A recipe in todays Food section called for fat-free half and half.  What's that?   I guess one of the halves can be fat-free, but how can you get the other half fat-free and then combine the two?
  
  that's it from the hill.  Art and Debra 

• How many of you know about tumeric? Check this out.  http://organicindia.mercola.com/herbal-supplements/turmeric.aspx 
  
  

• Our next chicken day will be in about 7 weeks.

•  The European Union refuses to buy U.S. chicken

Few people realize that the European Union has banned the import of all US poultry since 1997. This month, EU agriculture ministers voted to continue the ban despite aggressive pressure from the United States. The issue?  The standard practice in the US poultry industry is to wash the carcasses in chlorinated water to kill bacteria.

European health authorities are not convinced that it’s safe to ingest the small amounts of chlorine that remain on the meat and concluded that lifting the ban would “threaten the community’s entire set of food production standards.” 

John Bowis from the UK was more outspoken. He told reporters that “lifting the ban would be “outrageous” and would degrade EU citizens to the status of “guinea pigs.”

Meanwhile, hundreds of millions of US citizens are unwittingly playing that role.

“EU Ban Remains on US Chickens” December 19, 2008, Meatprocess.com

• We still have fall beef available.  You can enjoy grass finished beef too.  Food, Inc is still showing at the Tivoli and Leewood.  The offer stands, a $50.00 credit on your next  beef order.  Just send me your ticket.  I'm beginning to wish they would stop showing the film.  I thought it would only be for a short time.  Oh well,  I still think it's important to go and get your vote counted.  Something needs to be done to change our existing food system.

• From Texas Grain-fed to Kansas Grass-fed

Topolobampo,a white-table restaurant in Chicago, is reported to be Barack and Michelle Obama’s favorite restaurant.

Several months ago, managing chef Brian Enyart placed grain-fed and grass-fed ribeye steaks side-by-side on the menu. Grass-fed steaks were the clear favorite. On some days, almost twice as many grass-fed steaks came off the grill. 

Insiders say that Topolobampo may host a number of inaugural celebrations.  If so, grass-fed steak will be on the menu. Topolobampo’s main supplier is Eatwild’s own Tall Grass Beef.

• This information is only for our milk customers.  Others should read only at your own risk. We only have a limited supply.  Hopefully, more small dairies will emerge.   For anyone wanting to begin I will assist in helping you get started.  It is confining, but with a calf on the cow you can get what you want and let the calf have the rest. http://www.eatwild.com/articles/superhealthy.html
  
  that's it from the hill.  Art and Debra

Just so you can keep on the ag side of things read this by Rhonda Perry.  http://www.organicconsumers.org/articles/article_18830.cfm

 The following is an example of a corporation misbehaving just as we saw in the film, The Corporation.

Whole Foods in the news.  Whole Foods Market Bows to OCA Pressure--Promises to Sell Significantly More Organics in 2010

The emperor of natural foods, Whole Foods Market (WFM), has no clothes. Throughout the 2009 summer months, OCA has been alerting organic consumers to the troubling fact that the overwhelming majority of grocery items (approximately 2/3) sold by WFM, even their private label "365" brand, are not certified organic, but rather so-called "natural" products that are typically just conventional products in disguise. After being defensive and unresponsive at first (basically saying "we sell more" organic food than any other retailer), and after putting pressure on OCA's advertisers to stop supporting us, WFM seems to finally be "seeing the light."