Thursday, February 26, 2009

GMO - the real story

Last December at the ACRES USA conference in St. Louis I ran into a guy who knew one of the executives at Monsanto. He told me about a conversation he'd had with this fellow regarding genetically modified organisms. The long and short of it was that one of the primary goals of GMOs was as a population control mechanism. I assumed the conversation had been embellished due to paranoia..

So last Friday I had dinner in Minneapolis and met a fellow and his family who are farming north of the twin cities. He had attended Purdue University in Indiana, was an excellent student, and Dow Chemical hired him right out of college. He described the fancy trucks, the fancy dinners, the fancy resort conventions that the company supplied.

His team was working on GMOs and he found out one day that they were putting spermicides into grain to ship strategically to countries around the world where U.S. foreign policy wanted population control. This is part of the U.S. foreign aid package. Appalled at this discovery, he asked the other team members if they had a problem with what was going on--everyone else was fine with it. He handed in his
resignation that day.

In the news lately, the world community reels in horror with the revelations of Nazis sterilizing thousands of half Jews, Gypsies and other undesirables. So how many innocent people around the world are being unknowingly sterilized as a result of this audacious plan? And through pollen drift, this grain can contaminate food globally. It can't be contained.

It is time to understand that these global corporate elite agendas are not just about personal preference. They are evil. U.S. foreign policy is evil. To unleash something as potentially ubiquitous as GMO human-sterilizing grains is terrorism pure and simple. When our little kiddies are encouraged to get a good enough education to go work for one of these outfits, what does this say about our value system?

Let's not dance around the issue. An evil food system exists, and a righteous food system exists. We need to be patronizing and promoting the righteous one.

Joel Salatin

Monday, February 23, 2009

You are cordially invited...

We are hosting a launch party for a new "farm drop" on March 2, 2009 at 7:00pm at the National Reality building, 11890 Sunrise Valley Drive, Reston, VA. Our special guest speaker will be Polyface rancher, Matt Rales. Matt is the author of the fantastic article. The Inconvenient Cow, which was published in the Weston A. Price Foundation’s Wise Traditions Journal last year.

Matt is a college graduate who chose sustainable farming for his career path. He is an impressive young man and this is an exciting opportunity to learn more about how we can support Virginia’s small farms. Plus, a tasting of some of Polyface’s products will be served.

Matt will give us a brief talk that will include:

  • The history of soil and grass in the Shenandoah Valley and the animals and people that maintained them.
  • How junk science is behind the UN and EPA’s claims about the detriment of livestock to the environment.
  • Why cattle are the #1 tool to restoring health to people and the environment.
  • Why the cows are not as bad for the environment as we have been told.
  • What Polyface is doing and why it is so important that you are a part of it.
  • Why consumers play a vital role in healing our land.

RSVP to Hanna at National 703-860-4600

Polyface Farm in Swoope, VA is the leading sustainable farm in the world. Joel Salatin, the farmer has written six books and has 1000’s visitors touring his farm every year. He is teaching other farmers how to get back to the land, back to the good rich soil and proper animal husbandry. The Polyface farm buying club is the largest in the state. They sell to restaurants in Charlottesville, including Chipotle! Their North Reston farm drop is huge doing around $17,000 in sales every visit. Because of that, the owners for National Reality have invited them to start a second drop in Reston (at the National Reality office building), so that it will be more convenient and less crowded for their customers. Now folks can choose whichever drop site or drop time is most convenient for them. The first drop will be March 10, 2009, order deadline is March 3. To learn more about Polyface, and to place an order visit their website: www.polyfacefarms.com and www.polyfaceyum.com

Invitation from Kimberly Hartke (South Reston)

Polyface Whole Cajun Rotisserie Chicken, Red Potato Salad, & Creamy Coleslaw

Polyface Whole Cajun Rotisserie Chicken

Submitted by Sally Williams (South Arlington Buying Club)

Spice Rub for Chicken

3 tbsp smoked paprika

1 tbsp dried oregano

1 tbsp ground cumin

1 tbsp dried garlic

1 tbsp dried onion

½ mustard powder

2 dashes cayenne pepper

1 tsp salt

Fresh ground pepper to taste

1 Polyface whole broiler chicken

1-2 tbsp olive oil

Kitchen twine

Glaze

1/3 cup honey

1 juiced lime

1 dash cayenne pepper

Salt and pepper to taste

Mix all the spices for the rub in a bowl and set aside. Rinse the whole broiler chicken with water and pat dry. Brush olive oil all over the outside of the chicken in order to help the spice rub stick. Thoroughly rub the spice mixture in the cavity of the chicken, as well as all over the outside of the chicken. Take kitchen twine and tie the legs and the wings so that the chicken’s weight is as evenly distributed—think football (this step is important so that the chicken turns and cooks evenly on the rotisserie’s spit). Place one of the “forks” on the rotisserie spit, run the spit through the cavity openings of the chicken and place the remaining fork on the spit, facing the chicken. Push the forks into the chicken so that is it as compact and secure as possible. Put the rotisserie spit in place on the grill, turn the motor on and all the burners of the grill on low. Close the lid and let cook for about an hour (times can vary greatly depending on size of chicken and type of grill).

In the meantime juice one lime in a small bowl. Add 1/3 cup of honey, a dash of cayenne pepper and salt and pepper to taste. Whisk ingredients and set aside.

After the chicken has been cooking for about an hour, basted the entire outside of the broiler with the honey lime glaze and close the grill lid again. Cook for a final 10-15 minutes (chicken should have an internal temperature of 170-180 degrees F as rotisserie cooking does not induce additional overtime cooking after the chicken is removed from the heat source). Remove chicken from the grill and let rest for 10 minutes before serving.

This recipe can be easily modified for a regular oven if you do not have a rotisserie. Simply preheat your oven to 375 degrees F. Place chicken in a roasting pan and cook chicken 20 minutes for each pound. After about 20 minutes, baste the chicken with a little melted butter. After about and hour, baste every 15 minutes with the homey lime glaze described above. Roast chicken until the internal temperature reaches 170 degrees F.

Serving Suggestions: classic creamy coleslaw and red potato salad with cilantro and feta.

Classic Creamy Coleslaw

1 medium shredded green cabbage

2 large carrots, grated

½- ¾ cup mayonnaise

¼ cup rice vinegar

2 tbsp sugar

1 tbsp Dijon mustard

Salt and ground pepper to taste

Whisk mayonnaise, vinegar, sugar, mustard and salt and pepper in the bottom of a large bowl. Add the shredded cabbage and grated carrots and mix thoroughly. Cover and refrigerate until chilled.

Red Potato Salad with Cilantro and Feta

2 lbs small red potatoes

1 tbsp salt

½ cup crumbled feta cheese

½ cup chopped scallions

¼ cup chopped cilantro

1/3 cup olive oil

1 lime juiced

1 cove garlic

1 tbsp honey

1 tbsp rice vinegar

1 tsp Dijon mustard

Salt and pepper to taste

Place red potatoes in a large pot and cover with water. Add salt and bring to a boil. Cook until just tender, approximately 10-15 minutes. Drain potatoes and set aside to cool.

Peel 1 clove garlic and roughly chop on a cutting board. Place a couple of pinches of salt on top of the garlic and mash with the side of a knife until a paste forms. Place garlic paste into a small bowl. Add the juice of one lime, honey, vinegar, mustard and salt and pepper and whisk until thoroughly combined. Slowly whisk in the olive oil until the dressing comes together. Taste and adjust salt if needed. Set aside.

When the red potatoes have cooled, chop them into quarters and place in a large bowl. Add the feta cheese, scallions and cilantro. Pour the reserved dressing over the salad and toss well (note: you may not need to use all the dressing-if you have leftovers just refrigerate and use on some salad greens another day). Cover salad and refrigerate until chilled.
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