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Posted 2/3/2015 8:38pm by Art Ozias.

            BREEZY HILL FARM WEEKLY UPDATE

  • Don't wait until you need freezer beef.  I maintain a list based on WHEN your email arrives. So plan ahead, and if you will want beef this year, you need to get your requests in.  I only have a limited supply.
  • I am also maintaining a list for pork.  Since I never know when some will become available, you need to get on that list and have patience.
  • Also, spring is coming and Virginia will be starting to plan for this year's chicken and turkey numbers.  She has secured a source for non GMO grains, so that should increase her customer base.  You will need to reserve your spot on her list.  The non GMO grains may cost a little more, so her price per pound will reflect that increase.  
  • How many of you are tired of the BP feel good commercial?  I hope my mute button holds up.  The big AG feel good commercials have disappeared for now.  
  • How many of you remember the correct way to store lettuce?  We covered that in an update.  I learned about it in Jo Robinson's book, Eating on the Wild Side.
  • I have found some great fermenting products.  We will have them available.  A set for a wide mouth jar will be $15.
  • I learned on the Dr. Mercola talk that he was the one who commissioned the Cornucopia Institute to conduct the study on the yogurt manufacturers.  If you missed that on one of my Updates, then go to their website and learn which brands are good, and which ones are actually detrimental to your health.  www.cornucopia.org 
  • I finished the seminar (ACRES) by Walt Davis, a rancher in Texas.  When shopping for freezer beef, here is a great question to ask. "When was the animal born?".  That will tell you all you need to know about the producer's animal husbandry.  Of course, there are more questions, but if you get the wrong answer to this one, be suspicious.   Yes, Breezy Hill calves at the appropriate time.(At the early greening of grass in spring - NOT in January and February)
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    The Secrets of Sugar - The Fifth Estate - CBC News

    Thanks Robert for the link.  We’ve had Dr Lustig’s presentation some time ago.  This is more about SUGAR!!!!  Hopefully, we all understand the dangers of this drug.     https://www.youtube.com/watch?v=xDaYa0AB8TQ&app=desktop   
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  • Another great short video by Geoff. http://www.geofflawton.com/fe/76555-heating-your-glasshouse?r=y  
  • And another.  http://www.geofflawton.com/fe/76230-from-monoculture-to-permaculture 
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  •     

    Time for a 180 on Cows and Climate

      https://www.organicconsumers.org/news/time-180-cows-and-climate    



THAT'S IT FROM THE HILL FOR THIS WEEK.  ART AND DEBRA

Art Ozias

(aozias@gmail.com)
(660) 656-3409
www.breezy-hill-farm.com

Posted 1/25/2015 8:23pm by Art Ozias.

            BREEZY HILL FARM WEEKLY UPDATE

  • Here is the correct address for Green Pastures, http://www.greenpasture.org/public/Home/index.cfm .  We are still adding to our list.  Need a few more to make shipping reasonable.
  • Last week we took a short trip to north eastern Kansas.  We went to St Joseph and headed west on Highway 36.  If you want to see the failure of our USDA Ag programs you will be amazed.  There is no hill too steep that our tax dollars (ag subsides) can't conquer.  The hills, and I mean pretty steep ones, have been converted to corn and soybean cropping.  Some were even not planted on the contour.  Is there any wonder that when  there is a wet spring that the Missouri river floods?  The only cattle we saw were in feedlots.  One was at the bottom of the hill right next to a good size drainage ditch/creek.  I wonder where that runoff went?   My guess is it flowed right through Kansas City in the Missouri river.  There was a CBS news segment this week on scarce briskets.  They attributed the lack of beef to the drought in Texas and California.  It's true those ranchers did reduce their herds, but the extensive conversion of grazing lands to tillage has had a huge impact on the US beef herd size.  It is evident in our local community, as well.  There is a shortage of available rentable pasture land for grazers.  As you drive along, check to see how many acreages not longer have a perimeter fence.  NO FENCE, NO CATTLE. 
  • I have three more beeves to deliver this week, and then I'm about caught up.  There may be one more before the next harvest starts in early summer.
  • I've been listening to the recent ACRES presentations. Most have been excellent.  A couple have been a bit too technical for the average listener.  We listened to Dr. Mercola's talk,  http://www.acresusa.com/dirt-for-brains  on our recent trip to Kansas.  Everyone should go to ACRES website and buy that CD.  It is just $8.  After listening you will want to share this information.   
  • Anyone that's interested in knowing that our soil can be saved/improved using practices other than the current Big Ag formula should get Gabe Brown's presentation on CD,  
  • http://www.acresusa.com/building-soils-with-cover-crops-the-5-principles-of-building-soils 
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What You Need to Know About Grass-Fed Beef   (Remember Breezy Hills beef is totally grass finished)

http://articles.mercola.com/sites/articles/archive/2014/12/21/grass-fed-beef-production.aspx 

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New Study Finds GMO Soy Toxic to Kidneys, Liver, and Reproduction  I guess our Missouri senators have not had a chance to read this.  They both responded to me recently and see no problem with GMOs.  I guess they have a different science book.  Maybe they are using the corporate science book, How to Create Science with Enough Money,

http://www.nationofchange.org/2015/01/04/new-study-finds-gmo-soy-toxic-kidneys-liver-reproduction   

 

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The Myth of Safe Pesticides

http://articles.mercola.com/sites/articles/archive/2014/12/28/safe-pesticides-myth.aspx?e_cid=20150104Z1_PRSNL_MC_1&utm_source=prmrsnl&utm_medium=email&utm_content=mc1&utm_campaign=20150104Z1&et_cid=DM64299&et_rid=791062285 

 

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Scott Faber: “No one is seeking to ban GMO crops.” W-h-a-t?

  http://farmwars.info/?p=13719        

 

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 Scientists Need to Rethink Their Beliefs About GMOs   http://www.cornucopia.org/2014/12/scientists-need-rethink-beliefs-gmos 


THAT'S IT FROM THE HILL FOR THIS WEEK.  ART AND DEBRA

Art Ozias

(aozias@gmail.com)
(660) 656-3409
www.breezy-hill-farm.com

Posted 1/18/2015 8:54pm by Art Ozias.

            BREEZY HILL FARM WEEKLY UPDATE


  • I finished The Chain by Ted Genoways.  Very interesting read about the vertical integration of the pork industry and information is very current (how Hormel took over the pork industry and treated their workers).  This past year Tyson was given the green light to increase their chain speed (how fast animals move through processing)and it's likely to have similar results as related in The Chain with the pork industry.  I learned who was behind the AG-Gag legislation - Hormel and ALEC (American Legislative Exchange Council).  Good 'ol ALEC.  I also learned that Hormel now owns Skippy.  Well, I haven't bought any of their peanut butter in years.  
  • I learned this past week (Kansas City Star)that Tyson bought Hillshire last year, and that Hillshire now owns Jimmy Dean.  I used to like Jimmy Dean's sausage, but then Sara Lee bought the Dean company and proceeded to change their agreement they had with Jimmy Dean, the founder.   I haven't bought any Jimmy Dean sausage either for quite sometime.  
  • If I lived in Colorado I'd have to make sure I didn't say anything disparaging about Tyson, Hillshire, Hormel etc or I would be violating that states Ag-Gag law.
  • We will be making a Green Pastures order very soon.  Coconut oil, Ghee, Cod Liver Oil or anything that you see on their web site, www.greenpasture.org.  

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Hormel brands. 

http://www.hormelfoods.com/Brands/Brands.aspx   or

http://www.hormelfoods.com/Brands/Brands    

 

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What will it take to get to get the attention of someone, anyone to change our destructive AG policy/practices ??? 

 

How to Regenerate Soil Using Cover Crops and Regenerative Land Management

  http://articles.mercola.com/sites/articles/archive/2014/12/14/regenerative-land-management.aspx    You can order Gabe’s presentation at ACRE’s website.   “There's a great book by Dr. David Montgomery called Dirt: The Erosion of Civilizations. Dr. Montgomery talks about how all the civilizations such as the Incas and the Romans, their rise and fall occurred because of the degradation of their soil resource. I (Dr. Mercola) had the opportunity to visit one on one with Dr. Montgomery this past year. I asked him, 'How long do we have as a nation before this occurs to us?' And without blinking an eye, he said, 'Less than 50 years.' He said, 'We cannot continue on this path of degrading our resources like we have.'... [N]o-till is a piece; cover-cropping is a piece; diversity is a piece; and livestock integration is a piece. We have to bring all of these things together."   PLEASE FORWARD THIS LINK TO YOUR SOCIAL MEDIA FRIENDS.  We need more people who can “see through” the Big AG’s power point arguments they repeatedly present through their shills.  Wouldn’t it be nice if our local university was applying such research on their USDA Agronomy Plots instead of planting corn followed by soybeans.  Locally, they are clearing adjacent acreage, and I’ll bet there is even more corn and soybeans in their plans.      

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Did you know????  Weak stomach acid forces the stomach to resort to fermentation, a secondary and undesirable way to digest. This causes gas, which in turn causes pressure, which then causes heartburn, acid reflux, and GERD (gastroesophageal reflux disorder). It is likely that the lack of acid also means the stomach does not send a signal for the esophageal valve to close, which means that any backup will reach the throat, where it causes damage and can lead to cancer.  http://www.anh-usa.org/the-presidents-acid-reflux/ 



THAT'S IT FROM THE HILL FOR THIS WEEK.  ART AND DEBRA

Art Ozias

(aozias@gmail.com)
(660) 656-3409
www.breezy-hill-farm.com

Posted 1/11/2015 7:14pm by Art Ozias.

            BREEZY HILL FARM WEEKLY UPDATE

  • Three more beeves are scheduled for this week.  Those who have sent in their deposits will be getting an email this week.  Bertrands, I just received your deposit this week and your half will be next time.  Not sure when as weather becomes more of a factor.
  • After reading last weeks Update, how many had ever heard of Terra Madrea?  I had some years back and I watch for such things.  I hadn't heard of them for several years and don't count on your national news to keep you informed.  A lot of bear stories and fell good fluff, but an event with 200,000+ attendees from 170 countries?  
  • I just started reading The Chain, by Ted Genoways.  After an hour, I decided to never purchased another Hormel product, knowingly.  Seems like once the founder passes and it becomes just another mega business that the quality of the enterprise declines quickly.

 

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More GMO info.  Those of you following this debate will find some new information.  http://articles.mercola.com/sites/articles/archive/2014/11/18/maui-gmo-moratorium.aspx?e_cid=20141118Z1_PRNL_art_1&utm_source=prmrnl&utm_medium=email&utm_content=art1&utm_campaign=20141118Z1&et_cid=DM60643&et_rid=732909981      

 

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Take a trip along on Peterson’s time machine.  http://farmwars.info/?p=13533&utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+FarmWars+%28Farm+Wars%29      

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Farming 101.  How is now works.  http://jimhightower.com/node/8482#.VG6LeTTF_E0 





THAT'S IT FROM THE HILL FOR THIS WEEK.  ART AND DEBRA

Art Ozias

(aozias@gmail.com)
(660) 656-3409
www.breezy-hill-farm.com

Posted 1/4/2015 9:03pm by Art Ozias.

            BREEZY HILL FARM WEEKLY UPDATE

  • Ground beef pick up went very well.  I have started a new list, so if you weren't here this past Saturday let me know.
  • We also have a list started for pork.  Pork is now a good choice for protein.  
  • Looks like a cold week ahead so milk production will surely decline.  Milk customers may want to call, text or send an email just to make sure we have enough.
  • Just finished smoking some bacons I cured this past week.  I have almost finished a large roll of freezer paper that I bought in Dayton,Oh(1972).  That was my first time to cure/smoke bacon. That roll traveled to Maryland, Alabama, Florida, Illinois and finally to the farm.  I just knew I'd need it when I got back to the farm.
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Notes from a recent Grass Fed newsletter.  It was notes from a recent trip to Terra Madre that Greg Gunthorp made.   Very interesting.  Sounds like a great tax deductible trip for a grass finishing beef farmer (me).     "I had the honor and privilege of traveling to Turin, Italy at the end of October for the Salone del Gusto and Terra Madre event with Slow Food. It was a great trip. I met a lot of people. Ran into a lot of old friends. Got to know some acquaintances much better. I found out that I share a lot in common with people in the local sustainable food movement from all over the world. Here are a few highlights of my trip:   Before I even left the States, I met with Renee and Andrew at one of the Frontera Fresco restaurants at O'Hare. I got to try the tortas (sandwiches) with our bacon and chorizo and had a great conversation. I am so thankful for Chef Rick Bayless's support of the farm to fork movement and what his restaurants have allowed our farm and business to become.   The time thing kind of did a number on me going and coming back. I left Chicago at 3:00 in the afternoon and arrived in Germany at 5:00 am and didn't sleep on the plane much. And my work schedule meant I didn't sleep much the night before. Next time I go to Italy I want to do it on less than two days of no sleep! I'm constantly reminded that I'm getting older and it's time for the next generation of Gunthorp Farms to continue taking some of the reigns!   That first walk into Terra Madre was surreal. The thing is huge. I don't know the exact numbers but it's around 175 countries represented, 3,000 delegates, and about 200,000 visitors.      I went to meet ham producers. We are building a meat cave at the farm to make a dry cured ham. I got to see and meet some of the best from Italy, Spain, and the rest of the world. There were some 36-month Iberico Serranos that just melted in your mouth. Heavenly! It's amazing what they can do for a ham with salt and time.   The most interesting conversation I had was with a Bulgarian sausage maker. It took me two translators to find a common language to communicate with her. They do five to eight pigs a year, cure and stuff the sausage in pig bladders, char them with ashes in a fire, and hang them in the attic for up to two years. This was one of my favorite sausages. There was a time when these preservation techniques were needed because of no refrigeration. We're fortunate some of these old ways still exist because they taste really good.     I was impressed with the level of and willingness of delegates to share information. I told several people --  and was constantly reminded -- that Slow Food people in the United States are giving and love to share information, knowledge, and ideas. I don't know why I should have expected any different from the rest of the world.   My son Evan and I got the opportunity to attend Slow Food USA's Slow Meat event in Denver in June. Slow Food is doing the event again in June of 2015 as a much larger international gathering. I got to help communicate about it with people from the rest of the world.     I met the director of Slow Food Netherlands and had an interesting conversation with him.     I had a good discussion with the director of the Rare Breeds Conservancy in the United Kingdom. Tom and his people are doing some great work in the U.K. on preserving biodiversity in livestock and poultry. I got to meet in person someone I know from the Salt Cured Pig group on Facebook. Evan and I got invited to make salami in Wales with Illtud Llyr Dunsford. We are going to take him up on that.    I met some bee keepers from Brazil. I met a co-op producer that collects the fruit in the jungles of Africa that give cola its flavor. I got to meet a veterinarian doing some amazing research on animal welfare in Macedonia. I'm predicting he'll have as big of an impact on the livestock industry worldwide as Temple Grandin.   I had an interesting conversation with a government official from Cambodia. He was intrigued by our conversation, and I don't think he was a Slow Food fan, but he was having trouble arguing with our concepts. A new friend from Oregon and I got invited to go to Cambodia to discuss agriculture issues. We might be going. That would be interesting. I'd hate to guess how many countries I met people from. It was a lot.   I attended a panel made up of a farmer, a processor and two high-level officials from European Union Food Hygiene. As far as I could gather, European Union Food Hygiene is the equivalent of our USDA, FDA, and CDC combined. They talked about all kinds of foods including meat, dairy, and eggs. It was cool because the session was like watching the United Nations. Everyone had headsets on because there were three languages on the panel plus some others as people in the crowd asked questions. What you heard through the headset depended on which language you set it to. I took two points away from the panel. European Union legislation allows small producers and processors of traditional products substantial protections and, in some cases, complete exemption from the regulations. This is something our trade associations working with small producers and processors need to look into. I've yet to be able to find the EU regulations in English. It was also interesting to hear that bureaucrats all over the world have the same message: They are here to help us. They have lots of resources. The rules and regulations are there to protect the markets, farmers, processors, distributors, retailers, and consumers alike. We have the safest food supply in the world. What ended up happening in this session was the same thing that happens in U.S. listening sessions. The level of animosity in the crowd escalated as the session went on. The questions were civil at the start and people were almost yelling by the end. The officials were articulate. I'd seen this play out many times before in U.S. meetings. So, like everything else, we are not alone in the world in this regard either.   I was included in both Slow Food USA videos. I got to talk about our pig roast with the Chicago Cubs. Slow Food USA is doing meat events with entertainers and at sporting events to start the dialogue with the whole population instead of preaching to the choir. I was in a stop action video. That will be interesting to see. It took a long time to shoot.   I got to visit the world's first Eataly in Turin. It took me explaining to about four people in the store before they understood that I was a farmer from Indiana and I raise animals for the Eataly in Chicago. After I got someone that spoke some English and showed them a video of our turkeys, I got to see their "laboratory" (meat cutting room) and got a picture with two of their butchers at their chicken rotisserie. I was impressed to see they had a Wendell Berry quote on the wall at the main entrance.     The vehicles on the streets of Turin are different from what you see in Indiana. Even the ones that look the same have different motors. Lots of BMWs, Mercedes, and bunches of little cars. On my walk to Eataly, I stopped at a roundabout and took a video of the cars going around. I almost got thrown in jail. Apparently, it's against the law to capture the image of police officers, and there were officers on the other side of the roundabout. They spoke no English, and I don't speak Italian. A third officer who spoke broken English showed up. He finally understood why I was taking the video. Then I showed them a video of our turkeys. They were laughing when I left.     I got to visit a street market while I was there. One of the booths was a food trailer with a deli case with raw meat at one end, cured meats in the middle, and a rotisserie with cooked meats at the other end. It was sweet.    The skies were clear for my flights in and out of Turin. I could tell from the air that it's a diverse landscape of smaller acreage holdings than anything around us. It's beautiful countryside. There was some corn planted right in the city. Their corn planting populations were really low. If I was to guess I'd bet their corn was 15,000 final population. There were lots of old beautiful buildings. I could see the Swiss Alps from our hotel. I was kind of surprised the city had eight to ten foot high masonry or steel fences around just about everything. Their manufacturing base doesn't look like its faring any better than in our area. Awful lot of empty factories.     They took us to the conference at 8:00 in the morning and got us back to our hotel at about midnight. Of course, we sat around and ate cheese and salami and drank beer and wine until two or three in the morning. There were about 175 US delegates. They put most of us up in the same hotel. Lots of great people.     I was very impressed with all of the food except breakfast. Now I know where the term continental breakfast comes from. We were on the continent of Europe. I wanted bacon and eggs, not a bagel, roll, slice of cold lunch meat, and juice.     Pope Francis and Michelle Obama both sent comments for the opening ceremony. The movement is starting to capture lots of attention from high places, whether it's because of wanting food that tastes great, economic justice, economic development, environmental issues, or social justice. One of these years, I wouldn't be surprised if the Pope makes an appearance at Terra Madre.   This trip was something I would recommend for anyone involved in local and sustainable food. It's a life changing event. It's hard to comprehend the scope of people around the world making efforts to create a food supply that is good, clean, and fair. It gave me more ideas than I could ever get to in the rest of my life. I made international contacts that will be invaluable. After this trip, I realize the movement is huge across the globe. I can get some ideas of where we are headed in the U.S.     The analogy I like to use for local and sustainable agriculture is it's like a huge snowball rolling downhill picking up speed. We can kind of help guide the direction but nothing is going to stop this. Very exciting times".       

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Here is the FAT CHANCE again.  https://www.youtube.com/watch?v=ceFyF9px20Y&feature=em-subs_digest-vrecs    

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I sure wish we had more milk to sell.  I know it is hard to find, but you have to keep looking.   http://articles.mercola.com/sites/articles/archive/2014/11/18/illegal-drugs-milk-supply.aspx?e_cid=20141118Z1_PRNL_art_2&utm_source=prmrnl&utm_medium=email&utm_content=art2&utm_campaign=20141118Z1&et_cid=DM60643&et_rid=732909981 



THAT'S IT FROM THE HILL FOR THIS WEEK.  ART AND DEBRA

Art Ozias

(aozias@gmail.com)
(660) 656-3409
www.breezy-hill-farm.com

Posted 12/28/2014 7:08pm by Art Ozias.

            BREEZY HILL FARM WEEKLY UPDATE

  • Ground beef should be processed this week.  As soon as I know the total amount, I will be sending those on the current list an email to verify your requested amount, and to set the pick up date and time.  Be watching this week for that email.   Pick up hopefully will be this coming Saturday, early afternoon.  There may be some extra. If you have not requested any and want some, send me an email.  Include how many pounds you want, and if there is extra you are welcome to have it.
  • Have had a lot of extra milk during the holidays, as several customers were visiting out of town.  I made two gallons into cottage cheese, and about a pound of butter.   Cottage cheese is so easy.
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African farmers fight against Gates Foundation's attempts to implement ecologically destructive industrial agriculture. Learn more: http://www.naturalnews.com/047415_Gates_Foundation_African_farmers_industrial_agriculture.html#ixzz3HaNcJE6s  

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Amish Farmers Study Plant Immunology, Avoid Using Pesticides Completely

http://www.nationofchange.org/2014/10/21/amish-farmers-study-plant-immunology-avoid-using-pesticides-completely/   

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Turmeric Compound Boosts Regeneration of Brain Stem Cells, and More

http://articles.mercola.com/sites/articles/archive/2014/10/13/turmeric-curcumin.aspx?e_cid=20141013Z1_PRNL_art_1&utm_source=prmrnl&utm_medium=email&utm_content=art1&utm_campaign=20141013Z1&et_cid=DM58018&et_rid=691739607



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Discovering an Oasis in the American Desert   http://www.geofflawton.com/fe/73485-an-oasis-in-the-american-desert . Here is another video that’s very interesting.  http://www.geofflawton.com/fe/74613-permaculture-for-profit 

 

THAT'S IT FROM THE HILL FOR THIS WEEK.  ART AND DEBRA

Art Ozias

(aozias@gmail.com)
(660) 656-3409
www.breezy-hill-farm.com

Posted 12/22/2014 5:53pm by Art Ozias.

            BREEZY HILL FARM WEEKLY UPDATE

  • Our beef harvest list is just about caught up for this year.  Depending on the weather this winter any request after Jan 1, will probably not be filled until May or June.  Two heifers I had planned for freezer beef have earned a spot in my cow herd.  They have developed nicely and their good behavior is being rewarded.  Their genetics are impressive.  They have out gained their contemporaries.
  • Our last ground beef for this year is at the processors.  It will be ready for pick up on 3 Jan, weather permitting.  I will send an email that week to those on my list with the specific time.  Our ground beef is a by product of our main line of freezer beef.  We occasionally have an animal that would not qualify for freezer beef.  Before we started offering ground beef, our solution was to send that animal to the local livestock auction, and would get that days market price.  We have priced our ground beef commensurate with what we would have received at auction.  Since, the current market prices are so high, we have to adjust our ground beef prices for each harvest.  The price per pound for this current harvest is set at $6/lb.
  • Joe Mercola was a guest speaker at the recent ACRES conference, and apparently he sat in on some of the sessions.  I have my set of all of the sessions.  It is the equivalent to at least a semester at a university.  If only there were some universities that included such information in their curriculum.  Our local university is still teaching how to raise corn and soybeans on hill/pasture ground.  While driving this winter, notice how many totally bare acres there are, and most of those acres have no fence.  No fence, No livestock.   What a shame!!  http://articles.mercola.com/sites/articles/archive/2014/12/14/regenerative-land-management.aspx 
  • If your a gardener, farmer or interested in how your food should be produced, order your own set of the ACRES sessions, and you'll be amazed at the amount of knowledge, and realize that there is an alternative to the FARM BUREAU and Blake Hurst (Missouri's president).

New, More Toxic Breed of Crops Gain Approval

http://articles.mercola.com/sites/articles/archive/2014/10/28/new-toxic-genetically-engineered-crops.aspx?e_cid=20141028Z1_PRNL_art_1&utm_source=prmrnl&utm_medium=email&utm_content=art1&utm_campaign=20141028Z1&et_cid=DM58947&et_rid=708304210 

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Victory! You helped Food & Water Watch deliver more than 100,000 petitions¹ to McDonald's asking them to reject the genetically engineered potato, and this week they said they won't use it!

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Here is a good editorial on GMO’s.  It  was even printed in the Des Moines Register.  http://www.desmoinesregister.com/story/opinion/columnists/2014/12/15/scientists-need-rethink-beliefs-gmos/20444059/ 

 


THAT'S IT FROM THE HILL FOR THIS WEEK.  ART AND DEBRA

Art Ozias

(aozias@gmail.com)
(660) 656-3409
www.breezy-hill-farm.com

Posted 12/6/2014 8:27pm by Art Ozias.

            BREEZY HILL FARM WEEKLY UPDATE



Look familiar?  That's a bread label.  Remember, you just need flour, salt, yeast and water.  And here's the latest.  A recent issue of ACRE's magazine had information on the latest adulteration of our food.  You can now, in 55 gal barrels, buy something called a "clouding agent".  This is added to make the liquid have a cloudy appearance.  Think apple juice, then add the "clouding agent" and voila, you have something that looks like it was just squeezed from an apple.  I am quite sure the label will not say clouding agent, rather something like "flavor enhancers".

 

We have located two "dirt" hogs.  They are two cents per pound less than the most recent ones.  If interested let me know by Monday.

 

Beef prices this year are absolutely crazy.  The latest USDA average price for USDA choice beef is $6.00 per pound.  That makes our prices very attractive.  Prices at our local grocery have increased about 19% this year.  

 

Do you know why cedar mulch around an apple tree is bad?  Get Michael Phillips book and DVD on holistic orcharding.

 

Recount is on in Oregon.  We'll see.  Monsanto and the GMA have been caught cheating and were thrown out of some of the recount places.

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A 2013 paper by the Center for Science in the Public Interest (CSPI) titled "Antibiotic Resistance in Foodborne Pathogens," reported that between 1973 and 2011, there were 55 antibiotic-resistant foodborne outbreaks in the US. More than half of these outbreaks involved pathogens resistant to five or more antibiotics.  http://articles.mercola.com/sites/articles/archive/2014/10/08/white-house-antibiotic-resistance-plan.aspx?e_cid=20141008Z1_PRNL_art_1&utm_source=prmrnl&utm_medium=email&utm_content=art1&utm_campaign=20141008Z1&et_cid=DM57639&et_rid=684687433

 

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 Don’t be fooled by the label.

  http://www.organicconsumers.org/articles/article_31127.cfm

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  Astounding breakthroughs made 40 years ago have kept millions from this discovery that might have kept their cancer from spreading. Finally, this whistleblower is detailing the entire charade, with the hope of making it available for Americans who now have to leave the US to get it.

http://articles.mercola.com/sites/articles/archive/2014/10/18/laetrile-cancer-research-cover-up.aspx?e_cid=20141018Z1_PRNL_art_1&utm_source=prmrnl&utm_medium=email&utm_content=art1&utm_campaign=20141018Z1&et_cid=DM58013&et_rid=697530263  

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Fluoridated water calcifies your arteries: study

http://www.naturalnews.com/047357_water_fluoridation_calcification_cardiovascular_health.html

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       You may want to get their scorecard on Cornucopia’s website.  Cheaters, Cheaters, Cheaters,  http://www.cornucopia.org/2014/10/eye-sky/ 

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  Here’s some good news for the fish eaters.  http://www.cornucopia.org/2014/10/gov-brown-signs-bill-banning-commercial-production-genetically-modified-salmon/

 

 

THAT'S IT FROM THE HILL FOR THIS WEEK.  ART AND DEBRA

Art Ozias

(aozias@gmail.com)
(660) 656-3409
www.breezy-hill-farm.com

Posted 11/23/2014 10:07pm by Art Ozias.

            BREEZY HILL FARM WEEKLY UPDATE

  • Tuesday is our pick up day for our turkey.  I know Virginia will have a great turkey.  We soak it overnight in salt water, then will roast it on Wednesday.  
  • Deer season has slowed the beef harvest.  It will resume in mid December, so be watching for an email or notice on this update.
  • Finally, we are getting some rain tonight.  This will help the winter wheat.  It has sprouted and has endured a week of very cold weather, now with the moisture it will turn the ground green.  I was lucky to have some sacks of wheat from two years ago and it sprouted.  Last year was not a good year.
  • You can still get on the list for ground beef.  
  • The dairy book I mentioned last week by Mary Jane Butters has plans for the best cheese press I've seen and also a great idea for a raised garden container.
  • New, More Toxic Breed of Crops Gain Approval

    http://articles.mercola.com/sites/articles/archive/2014/10/28/new-toxic-genetically-engineered-crops.aspx?e_cid=20141028Z1_PRNL_art_1&utm_source=prmrnl&utm_medium=email&utm_content=art1&utm_campaign=20141028Z1&et_cid=DM58947&et_rid=708304210 

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    Victory! You helped Food & Water Watch deliver more than 100,000 petitions¹ to McDonald's asking them to reject the genetically engineered potato, and this week they said they won't use it!

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    How many of you buy yogurt?  Check the latest evaluation of available yogurts.  You’ll find the ones at your local grocery store at the bottom of the list,  namely Yoplait, Highland and Dannon.  http://www.cornucopia.org/yogurt-scorecard/ 

    And here is the story.  http://www.cornucopia.org/Yogurt 

     





THAT'S IT FROM THE HILL FOR THIS WEEK.  ART AND DEBRA

Art Ozias

(aozias@gmail.com)
(660) 656-3409
www.breezy-hill-farm.com

Posted 11/17/2014 8:12pm by Art Ozias.

            BREEZY HILL FARM WEEKLY UPDATE




THAT'S IT FROM THE HILL FOR THIS WEEK.  ART AND DEBRA

Art Ozias

(aozias@gmail.com)
(660) 656-3409
www.breezy-hill-farm.com