Thursday, February 26, 2009
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.
Monday, February 23, 2009
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
Matt will give us a brief talk that will include:
- The history of soil and grass in the
Shenandoah Valleyand 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
Invitation from Kimberly Hartke (South Reston)
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
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
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
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.