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Home gardening offers ways to trim grocery costs [Survival Today, an on going thread]
Dallas News.com ^ | March 14th, 2008 | DEAN FOSDICK

Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny

Americans finding soaring food prices hard to stomach can battle back by growing their own food. [Click image for a larger version] Dean Fosdick Dean Fosdick

Home vegetable gardens appear to be booming as a result of the twin movements to eat local and pinch pennies.

At the Southeastern Flower Show in Atlanta this winter, D. Landreth Seed Co. of New Freedom, Pa., sold three to four times more seed packets than last year, says Barb Melera, president. "This is the first time I've ever heard people say, 'I can grow this more cheaply than I can buy it in the supermarket.' That's a 180-degree turn from the norm."

Roger Doiron, a gardener and fresh-food advocate from Scarborough, Maine, said he turned $85 worth of seeds into more than six months of vegetables for his family of five.

A year later, he says, the family still had "several quarts of tomato sauce, bags of mixed vegetables and ice-cube trays of pesto in the freezer; 20 heads of garlic, a five-gallon crock of sauerkraut, more homegrown hot-pepper sauce than one family could comfortably eat in a year and three sorts of squash, which we make into soups, stews and bread."

[snipped]

She compares the current period of market uncertainty with that of the early- to mid-20th century when the concept of victory gardens became popular.

"A lot of companies during the world wars and the Great Depression era encouraged vegetable gardening as a way of addressing layoffs, reduced wages and such," she says. "Some companies, like U.S. Steel, made gardens available at the workplace. Railroads provided easements they'd rent to employees and others for gardening."

(Excerpt) Read more at dallasnews.com ...


TOPICS: Food; Gardening
KEYWORDS: atlasshrugged; atlasshrugs; celiac; celiacs; comingdarkness; difficulttimes; diy; emergencyprep; endtimes; food; foodie; foodies; free; freeperkitchen; freepingforsurvival; garden; gardening; gf; gluten; glutenfree; granny; lastdays; makeyourownmixes; mix; mixes; naturaldisasters; nwarizonagranny; obamanomics; operationthrift; prep; preparedness; preps; recipe; stinkbait; survival; survivallist; survivalplans; survivaltoday; survivingsocialism; teotwawki; victory; victorygardens; wcgnascarthread; zaq
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To: nw_arizona_granny

I never realized that honey and cinnamon were so powerful. Thanks for all that info.

I was talking to an old girlfriend the other evening and steered her to this thread. She is into gardening and growing things.

She said her mom had a bad case of hemorrhoids and wondered if you had some simple cure.


2,301 posted on 04/23/2008 9:44:34 PM PDT by TheLion
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To: All

Oats

http://waltonfeed.com/self/oats.html

Oats, like barley, have a hard outer hull that must be
removed before it’s ready for human consumption. Even though the
outer hull of an oat kernel comes off easier than a barley kernel’s
hull, it’s still not within reach of the average consumer to
accomplish this. For this reason, if you want whole oats to eat,
purchase them already hulled. Hulled oats, called oat groats, look
very much like rye or Triticale. Unlike barley which must have it’s
hull sanded off damaging the seed, an oat groat kernel’s outer bran
layer is still intact after de-hulling. This somewhat protects the
inner nutrients and also permits it to sprout. From this stage of
processing, oats are most often rolled. Sometimes they are cut into
two to four pieces before rolling and are called `steel cut rolled
oats,’ or quick rolled oats. Opening the seed in this way permits
oxidation of the inner nutrients causing them to go rancid. Long ago,
it was learned if oat groats were steamed first destroying the
enzymes that permitted rancidity to happen, the rolled oats could be
stored for long periods of time and stay fresh. Here at Walton Feed,
we’ve heard more than one story of a family opening up a well stored
25 year old can of rolled oats thinking they’d only be good to feed
the chickens. But to their surprise, their rolled oats were still
fresh and wholesome after all that time.
Oats have been around for quite some time, dating back to
around 2,000 B.C. in the Middle East. Oats date back in Germany to
1,000 B.C. and because oats contain little gluten, they were
considered not good for much more than animal feed. However, because
oats can grow in conditions where wheat and barley won’t produce,
they made a place for themselves though history during harsh years
and were considered a grain for the poor. Today, about 95% of all
oats grown are used as animal feed.
Through modern science won’t learned that oats are a
remarkably healthy food. With a relatively high soluble and insoluble
fiber content of 10%, oats are an excellent food in lowering
cholesterol and reducing the risk of heart disease. Containing over 4
times the fatty acids of wheat, oats can be considered a high calorie
food containing 19% more calories than wheat. One third of those fats
are the polyunsaturated type which are required for good health. Oats
are also rich in the B vitamins, contain the anti-oxidant vitamin E
and oats are mineral rich as well. The following table shows the
nutrients in oats that are higher than the nutrients found in wheat...
Nutrients in 100 Grams of Oats
Unit % More
Of Than
Nutrient Measure Oats Wheat

Food energy KCal: 389 19%
Total lipids Gms: 6.9 348%
Vitamin E Mg: 1.09 Infinite
Thiamin Mg: 0.763 99%
Riboflavin Mg: 0.139 21%
Folacin Mcg: 56 47%
Potassium Mg: 429 18%
Calcium Mg: 54 86%
Phosphorus Mg: 523 82%
Magnesium Mg: 177 40%
Iron Mg: 4.72 48%
Zinc Mg: 3.97 50%
Pantothenic acid Mg: 1.349 41%
Copper Mg: 0.626 44%
Manganese Mg: 4.916 23%

Oats are considered a `cleansing grain.’ They not only
cleanse your intestinal tract but your blood as well. Oats contain an
excellent balance of amino acids. It’s proteins are almost in perfect
proportion to the body’s needs. High in lysine which is often low in
other cereal grains, oats bring a real balance to your protein needs
without the need of mixing foods. Oats contain high levels of complex
carbohydrates which have been linked to reducing the risk of cancer
and the better control of diabetes.
In the grocery stores of North America, oats are most often
found as either regular or quick rolled oats. However, if you have a
flaker, you can produce your own rolled oats from our oat groats
producing a fresher, tastier, and more nutritious cereal. You can
also run oat groats through your grain grinder to get oat flour for
baking or for use in other dishes. Using 25% oat flour, the natural
vitamin E in oats will help keep your breads from going stale so
quickly. Oat flour can also be used as a preservative for ice cream
and other dairy products (it’s that vitamin E again). It’s also used
as a talc replacer in skin care products.
Oat bran contains ß glucans, a cholesterol lowering chemical
through a mechanism still unclear to the scientific community. This
soluble fiber in oat bran may also aid in regulating blood sugar
levels by forming gels that slow the absorption of glucose sugar in
the intestinal tract. It only takes 2 minutes to cook oat bran in
boiling water. It’s almost a convenience food when thinking of things
to have for breakfast.
It takes about 10-15 minutes to cook regular rolled oats.
Quick rolled oats, being thinner, cook much quicker in 2-3 minutes.
And instant rolled oats, which have already been cooked then
dehydrated, just need hot water added. As instant rolled oats are the
least nutritious, you should think seriously about using them in your
every day cooking habits instead of using the slower cooking quick
oats. Instant oats certainly have their place, however, such as on
camping trips and in your 72 hour kits.
Using rolled oats as a meat extender in meat loafs is a well
known practice. And then there’s oatmeal cookies. But aside from
eating oatmeal for breakfast, oats aren’t used too much in mainstream
North America today. This is too bad as oats are so extremely
healthy! The Scots and Irish base much of their cooking on oats,
showing us Americans by good example that oats are a more versatile
food than we seem to think. Oat flour makes rich thickeners for
soups, gravies and stews. Oat flour will also add nutrition to your
breads, muffins, crackers, beverages and desserts. And everybody
knows oats are the main ingredient in granola.
Because of the antioxidants in oats, they are a good storing
grain. However, for best storage conditions, pack them in airtight
containers, use oxygen absorbers and store them in a cool place.

Oat Recipes:

* Hundreds of recipes
* Oat Flour Recipes
* Oatmeal Recipes
* http://waltonfeed.com/grain/y-rec/
* http://waltonfeed.com/grain/ldscn/

References:

* The Prudent Pantry by Alan T. Hagan
* http://160.79.243.32/cooking/cooking1204.html
* http://www.godsbanquet.com/recipes/grain.htm
* http://www.can-oat.com/
* http://www.bartleby.com/65/oa/oats.html
* http://www.the-scientist.com/yr1998/sept/smaglik_p7_980914.html
* http://www.americanheart.org/Heart_and_Stroke_A_Z_Guide/cholf.html


Yes, Walton’s has gone up since I last bought from them, not a surprise, but still cheaper than other prices that I have looked at in the last few days...........granny

http://waltonfeed.com/cart/all.html#15

A083-Oats-Quick Rolled 25 lb bag $13.35
A076-Oats-Quick Rolled 50# bag $23.10

[this is the one I buy, they are all instant, if you pour boiling water on them and put a saucer over the bowl, until they are done, 3 to 5 minutes, I do not like the slimy oatmeal, nor am I willing to pay for a joke called instant oatmeal...granny]

A084-Oats-Regular Rolled 25 lb bag $13.35
A077-Oats-Regular Rolled 50# bag $23.10

The Wheat page:

http://waltonfeed.com/cart/all.html#8

W001-Wheat-Hard Red Paper 50 lb bag $23.50
W002-Wheat-Hard Red double plastic 25# bag $15.75
W003-Wheat-Hard Red double plastic 50# bag $24.00

W030-Wheat-Hard White double plastic 25# bag $16.45
W031-Wheat-Hard White Paper 50 lb bag 25.00
W032-Wheat-Hard White double plastic 50# bag 25.55

B007-Wheat-Soft for pasteries 50# bag $18.75

[LOL, I forgot which is best, red or white...]

But the yeast is about what I paid for it:

N012-Yeast Saf Yeast instant 16 oz. $3.05
N016-Yeast-Saf instant 1 case 20 pkt $50.75

[Of course you have to add shipping costs, but play with that, for me a large order and UPS was the cheapest, they did have their own trucks that delivered to the east coast, or a friend of mine recently placed a large enough order, that it came on pallets, which the truck unloaded in his front yard and he cussed and wrote me to complain..........but he hauled it all in the house and is thankful that he beat the shortages.......

granny]


2,302 posted on 04/23/2008 9:46:22 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

Allergy Alert: Breathe Easy, Naturally

Itchy, watery eyes, running nose, an aching head, and sinus
congestion. Sound familiar? You may be among the 37 million people in
the United States who suffer from allergic rhinitis or sinusitis.
Consider combating your springtime woes naturally with these time-
tested self-healing techniques.

Allergens in the Air
When your sinuses, the air-filled hollow cavities around your nose
and nasal passages, become inflamed, fluid can accumulate and
interfere with normal drainage of mucus in the sinuses. This
condition is known as acute sinusitis. The result? You may have
trouble breathing through your nose and feel your eyes and facial
tissue swell up.

Your symptoms may include a headache, fever, a nagging cough, post-
nasal drip, thick green or yellow discharge, and a feeling of
facial “fullness” that gets worse when you lean forward; during a
severe sinus infection, some people even experience a toothache.

This uncomfortable condition has many possible causes, including
bacterial, viral, and fungal infections, allergies, or a deviated
septum. Synonymous with spring, allergic rhinitis, commonly called
hay fever, is the inflammatory result of your immune system’s
overreaction to allergens in the air.

Pollen is one famous offender. Other allergens include dirt,
pollution, animal hair, food particles cloth fibers, and mold.

Surprising Secrets for Sinus Health
Here are some all-natural ways to gain freedom from sinus suffering.

• Clear your sinuses and your mind with a steamy stovetop spa. Add a
few drops of wintergreen oil to a pot of boiling water and inhale the
steam. Take care not to be burned by the vapor.

• Herbs and spices like ginger, scallion, basil, garlic, oregano,
cayenne peppers, white pepper, horseradish and turmeric will have
your sinus passageways unblocked in no time!

• The supplement bromelain - a papaya and pineapple-based enzyme -
helps reduce histamine release, the body’s natural allergic response.

• Clear your nasal passageway daily for healthy, happy sinuses. Add 1
tsp of sea salt, 1 drop of oregano oil, and 1 drop of wintergreen to
a cup of warm water. Fill a small-spouted squeeze bottle with this
warm solution. Squirt into one nostril at a time and blow out through
the nose. Alternate nostrils.

• Press one clove of garlic, mix with 1 tsp of olive oil and soak a
clean cotton ball with the oil mixture and place in nostrils after
having washed the nostril with warm salt water. Leave in for 20
minutes and repeat three times a day until the symptoms clear up.

• These two simple self-massage practices that follow are incredibly
effective for relieving sinus congestion. For both, sit at the tip of
a sturdy chair with your back erect, spine stretched, and your head
tilted slightly forward.

1. Inhale and gently press your forehead just inside the temples with
your palms. Exhale and release. Repeat three times.

2. Cross your middle and index fingers by placing the tips of your
middle fingers on top of the fingernails on your index fingers. Rub
the sides of your nose 36 times in a circular motion, warming your
fingers first if they’re cold.

What you eat affects your sinus health
Avoid the foods that produce mucous and dampness: dairy products,
cold and raw foods, corn (including corn syrup), and simple sugars.
Choose whole grains like quinoa, amaranth and brown rice instead of
wheat, rye and barley, which are typically high allergy grains. Opt
for papaya, cranberries, pear, pineapple, cherries, mango, and citrus
fruits. Eat more green vegetables such as artichoke, Brussels
sprouts, broccoli, kale, cauliflower, and spinach.

Both alcohol and smoking should be avoided during a sinus flare-up as
they irritate the respiratory tract and worsen nasal inflammation.
Also, sinus congestion is often worse with lack of quality rest so be
sure to get plenty of sleep and keep your stress level low.

I hope that you find the ways to keep your sinuses clear and freely
flowing. I invite you to visit often and share your own personal
health and longevity tips with me.

May you live long, live strong, and live happy!

-Dr. Mao


2,303 posted on 04/23/2008 9:54:13 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

Pressure-cooking Handy Hints
Message #5538 of 5773

http://groups.yahoo.com/group/howtosurvivalistclub/message/5538

Pressure-cooking is really fairly simple, but here are a few
important and handy tips to remember: Most importantly, be familiar
with the owner’s manual for your particular cooker. Read it
thoroughly and follow all manufacturer’s recommendations. These are
some helpful tips that will make your pressure cooking experience
easier.

Handy Hints
Use more if you choose, but never less liquid than recommended by the
manufacturer or the recipe (whichever is greater) when adapting, or
using any recipes.

Thick sauces, condensed soup, or fats should not be counted as part
of the required liquids necessary to pressurize the cooker.

Always reduce heat to the lowest possible setting after the desired
pressure setting is reached.

On cookers with a pressure regulator, it should jiggle or rock about
4 times per minute after the heat is lowered to the lowest possible
setting.

Periodically check all the screws on the pressure cooker — handles,
valves, lid, etc. — these need to be tightened more often with
frequent use.

Leakage between the lid and the body suggests the sealing ring or
gasket is either not correctly in place, or needs to be replaced.

Realize that many factors affect cooking times, and you may adjust
the recommended cooking times to suit your taste or alterations to
the basic recipe.

Remember! Pressure Cooker Recipes are designed for 15psi, and if your
cooker does not meet that standard setting, the results may be less
than satisfactory.

When using my PIP cooking method select aluminum, stainless steel,
copper or other metal dishes for the insert pan whenever possible for
fast and even heat transfer.

If using non-metallic insert pans such as ceramic (Corningware) or
glass (Pyrex) be sure to increase cooking time by about 30% to allow
for the thicker material and slower heating times.

When a recipe calls for an insert pan with a lid, you may find a lid
from another pan that fits, or use a square of aluminum foil and
crimp edges tightly around the rim to seal.

Steam does not transmit, blend or mix flavors. When cooking two or
more foods at the same time without using separate containers, the
flavors will not mingle if the foods are placed above the water level.

If you desire the flavors of foods to mix — such as with a stew —
let them come into contact with the liquid which transmits flavors.

When you want to drain liquid from cooked food remove gasket from
cover, and let liquid drain through the gap in the lid.

If you end up with too much liquid, simply ladle off the excess, skim
off any fat and pack into freezer bags for later use in soups, stews
and other recipes.

simply cook in the uncovered pot until the liquids are reduced to
your satisfaction.

Add salt at the end of pressure cooking as salt will slightly delay
pressurization and may make food tougher.

Cut foods into pieces of uniform size for even cooking.

Use that timer!

If your recipe calls for browning or searing as a preliminary step,
be sure to add a little liquid and scrape up the flavor enhancing
browned bits clinging to the bottom of the pan before locking down
the lid.

Since flavors are more concentrated with this cooking method, you may
want to reduce herbs and seasonings when converting conventional
recipes.

When mixing different foods, cut those that cook more quickly into
larger pieces and those that cook more slowly into smaller pieces for
even cooking times,

If you bring the contents to a boil before closing the lid, the
cooker will come to pressure much faster and reduce the chances of
burning thick sauces.

One way to determine when your rubber gasket (this doesn’t work too
well with silicone gaskets) needs to be replaced is to use the old
Thumbnail Test to see if the rubber is still pliable enough. If
pressure with thumbnail leaves a permanent dent in the rubber, it’s a
good indication that the gasket should be replaced even is it still
appears to hold pressure.

Your local Cooperative Extension Office has equipment to pressure
test both cookers and canners, and canners should be tested every
year before canning season for food safety.

A canner should not hang over the edge of the burner by more than 2
inches on either side.

Canners with lids that are screwed on with wingnuts, should be
screwed in opposite pairs to avoid warping the lid.

When cooker in a plain aluminum pressure cooker, or steaming using
aluminum inserts, add one teaspoon of vinegar or 1/2 teaspoon cream
of tarter to the in the water to help prevent stains or discoloration.

When recipes call for frozen vegetables, break up any solidly frozen
block into smaller pieces to assure uniform cooking, but do not thaw
before adding to the pressure cooker or they’ll be overcooked and
mushy.


2,304 posted on 04/23/2008 9:57:28 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

Ten Golden Rules of Pressure Cookery
Regardless of the type of pressure cooker you own, these basic safety
rules apply to all brands and models.



1.Check to see that the vent or valve systems are in good working
order before using a pressure cooker.

2.Never use less than the minimum amount of liquid as recommended by
the manufacturer.

3.Do not exceed the 2/3 full level when cooking most foods; or the
1/2 full level when cooking foods that are mostly liquids, foam,
froth or expand.

4.Use high heat to establish the desired pressure and then
immediately reduce the heat to the lowest level possible that will
still maintain that pressure.

5.When not using a recipe always check the Cooking Time Charts for
best the best cooking and release methods.

6.As with any cooking appliance that cooks quickly or uses high
temperatures, do not leave a pressure cooker unattended for any
length of time and always set a timer.

7.Use the Natural Release method for foods that are mostly liquids,
foam, froth or expand; and foods with a skin or peel, as well as with
most meats.

8.Never use more than 1/4 cup of fats or oils, or exceed the maximum
amount as recommended by the manufacturer.

9.When using the cold water release never run water directly over the
vent or valve system.

10.Always check to make sure the pressure has dropped back to normal
before opening the locking lid on a pressure cooker.


2,305 posted on 04/23/2008 9:58:31 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

Two Foods for a Strong Immune System and Optimal Vision

By Dr. Ben Kim

When eaten together, carrots and avocado provide a combination of
nutrients that can strengthen your immune system and support your
vision.
The carotenoids in carrots and healthy fat in avocado can contribute
to healthy vitamin A status, and vitamin A serves your immune system
in the following ways:
Vitamin A and its metabolites help to maintain the structure and
function of your skin and the mucosal cells that line your
respiratory tract, dig estive tract, and urinary tract; your skin and
mucosal linings are barriers that act as your body’s first line of
defense against harmful microbes and substances.
Vitamin A plays an important role in the development and
differentiation of your white blood cells, which play essential roles
in your immune system.
Carrots and avocados support your vision in the following ways:
After carotenoids are converted to vitamin A in your liver, vitamin A
travels to the back of your eyes, where it is transformed into a
purple pigment that is needed for night-vision.
Carotenoids that are not converted to vitamin A serve as antioxidants
that help prevent the development of macular degeneration and senile
cataracts.
Lutein, an antioxidant that is abundant in avocados, helps prevent
free radical damage to areas of your eyes and brain that are
responsible for registering everything that you see.
To supply all of the nutrients mentioned above to your cells with one
delicious meal, look no further than the following all-raw soup
recipe:
Raw Carrot and Avocado Soup Recipe
Serves 2-4
Ingredients:
2 cups fresh carrot juice
1 avocado, pit removed, and cut into large chunks
1 teaspoon minced fresh ginger
3/4 cup fresh loose cilantro or parsley
2 green onions, finely sliced
1 tablespoon extra-virgin olive oil
1 tablespoon naturally brewed soy sauce or nama shoyu
Sea salt, to taste
Directions:
1. Blend carrot juice, avocado, and ginger at a medium speed until
smooth.
2. Add cilantro or parsley leaves (not stems), extra-virgin olive
oil, and soy sauce, and pulse at medium speed until well blended but
with bits of cilantro and parsley still visible.
3. Season with sea salt, to taste.
4. Serve chilled, and sprinkle green onion slices on top just before
serving.
Enjoy this all-raw, delicious and nutritious carrot and avocado soup;
eating this soup a few times per week can greatly benefit your immune
system, eyes, and overall health.


2,306 posted on 04/23/2008 9:59:46 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

Emergency food storage: The Pallet Root Cellar.

http://theepicenter.com/tow1102.html

By Ted Wright

Fifteen years ago when I began my odyssey as a “Domestic Survival
Specialist” I began compiling the educational materials I felt were
necessary for the layman to fully grasp the scope of “Successful
Survival.” In routine fashion, I searched my own memory banks
recalling the many systems and hard lessons that I learned by trial
and error during my time both in the London bomb shelter and as a
Special Forces combat soldier. This led to what I considered was a
complete educational package of survival material covering all
aspects of survival needs.
High on the list, of course, was “Food & Water.” Following a life
long practice, my research led me to the study of the successful in
this field; those who had conquered the very challenges facing
today’s post disaster survivor. I was led to the Native Americans and
the early Pioneers who overcame the very problems we face today;
storage and lack of refrigeration, both of which limit our efforts
when it comes to food inventories.

Since 1980, when I started teaching others, the priorities have
changed. Oh, we still need to put away supplies of food, but the
urgency is now more focused on the amount required due to
circumstances other than natural disaster. Since we live as we do
(under the computer processed bottom line), happily on the trail of
increased profits, the inventory of “ready-to-eat/ready to sell” food
in the pipeline has been reduced to the barest minimum possible. As a
result, grocery stores no longer have a stockpile of goods in
the “back room.” We notice that every few days the supermarket is
stacked up and down the aisles with boxes of goods waiting to be
stocked directly onto the shelves. Given this information, the fact
that we must all face is that throughout the whole country there is
less than a few days food supply readily available. If the truck does
not roll on time, we are plumb out of luck!

Back in the 80’s I developed my “Pallet Root cellar” to face the
existing problems. This is obviously patterned after the old, rural
storage system some of us still remember seeing way back when. The
root cellar system allows for the storage of a great amount of food
(and some beer, inside joke!) in a small space that is naturally
regulated at a constant temperature of about 63 degrees year round.
The only proviso is that the lid must be kept on at all times. Back
in the old days it was a door.

All food stored in the root cellar should be of the dry variety,
tightly sealed in dry containers. Rice, grains of all kinds, beans of
all varieties, as well as packaged food items such as soups and
similar items. The product of our food dehydrator is also stored down
there. A typical meal example could be to select some beef stew base
packets, boil some white beans, put in some dried carrots, tomatoes,
and potatoes and with sourdough rolls enjoy a fine “backyard stew!”

The #3 video I have just completed fully outlines the treatment of
food and water including, of course the preparation of food for the
root cellar, all as an extension to Chapter 4 in my book, “The Home
and Backyard Survival”

Construction of the Pallet Root Cellar is very simple and can be made
and put into use in a weekend. Here’s how:

Collect six pallets from outside stores and garbage pick up points or
the local furniture movers.
Measure your pallets (usually 4’x4’) and dig a hole several inches
bigger all round than the pallets. Be sure to allow enough depth for
the top pallet to be below ground by 6” when it is put on.
The Root Cellar hole, larger than pallets.
Line the hole with a sheet of good thick plastic, the plastic should
loosely drape in the hole.
Hole lined with plastic.
Place one pallet flat on the bottom for a “Floor.” Be careful not to
tear the plastic liner.
The floor installed.
Standing on the floor pallet in the hole place the other pallets
around the sides to make “Walls.” You will find that the pallets do
not support each other because they are all the same size.
Walls installed.
Cut 2 pieces of 2’x4’ the same width as the floor pallet and attach
it to the top of the end pallets or side pallets (it does not matter
which) using bailing wire or thick string. Now the pallets will not
cave in.
2x4s installed to hold walls.
Secure the four corners of the pallets to each other with wire or
string and you will have a sturdy box to work with.
Pull the plastic inside the box and, as you stand inside, pull loose
dirt down around the sides of the box taking up the space between the
outside walls of the box and the sides of the unit. Pack the dirt
down and “firm up” the box before you get out. Then, from topside,
walk around the box tamping down the dirt with your feet. When
finished pull the plastic back out of the box and roll it up.
Now you are ready to stock the box with food. I use 30 gal plastic
trash bins as containers and fill these first. Once food is placed in
the storage unit, the top pallet should be put on. Pull the rolled
plastic over the top to keep the inside cool.
You may decide to put hinges on the “lid,” as well as make shelves or
other improvements to my basic design.

As soon as the unit is full, cover the lid with a good 3” of
newspaper, pull the plastic liner back in place and cover with a good
strong plastic tarp. Then put rocks, bricks, or soil over the tarp to
keep it in place.

That’s it. You are now the proud owner of your own “Root cellar” full
of food. If you are careful in packing the items, you should have
many months of food down there. This item is good for most natural
disasters (except, obviously, floods) and as can be readily
appreciated. Even if the house is flat, your food is still there
waiting to be used. I am sure many of you have already envisioned
many “Root cellars” all over the yard, some with food, some water, or
clothes or?


Granny note:

This sounds like a good way to store cans of gas, far out and away from the house, far enough underground to be a little cooler.


2,307 posted on 04/23/2008 10:02:41 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

Slow Poisoning:

John Erb who was research assistant at U of W researched “MSG” for
his
book The Slow Poisoning of America, MSG IN MOST COFFEE?

The food additive MSG (MonoSodium Glutamate) is a slow poison.? MSG
hides behind 25 or more names, such as “Natural Flavoring.”

I wondered if there could be an actual chemical causing the massive
obesity epidemic, and so did a friend of mine, John Erb. He was a
research assistant at the University of Waterloo in Ontario, Canada,
and
spent years working for the government.? He made an amazing discovery
while going through scientific journals for a book he was writing
called
The Slow Poisoning of America.

In hundreds of studies around the world, scientists were creating
obese
mice and rats to use in diet or diabetes test studies.? No strain of
rat
or mice is naturally obese, so scientists have to create them.? They
make these creatures morbidly obese by injecting them with MSG when
they
are first born. The MSG triples the amount of insulin the pancreas
creates, causing rats (and perhaps humans) to become obese. They even
have a name for the fat rodents they create: “MSG-Treated Rats.”

When I heard this, I was shocked.I went into my kitchen and checked
the
cupboards and the refrigerator. MSG was in everything — the
Campbell’s
soups, the Hostess Doritos, the Lays flavored potato chips, Top
Ramen,
Betty Crocker Hamburger Helper, Heinz canned gravy, Swanson frozen
prepared meals, and Kraft salad dressings, especially the “healthy
low-fat” ones.?

The items that didn’t have MSG marked on the product label had
something
called “Hydrolyzed Vegetable Protein,” which is just another name for
Monosodium Glutamate.?

It was shocking to see just how many of the foods we feed our
children
everyday are filled with this stuff. MSG is hidden under many
different
names in order to fool those who read the ingredient list, so that
they
don’t catch on. Other names for MSG
are “Accent, “Aginomoto,” “Natural
Meat Tenderizer,” etc.

But it didn’t stop there.

When our family went out to eat, we started asking at the restaurants
what menu items contained MSG. Many employees, even the managers,
swore
they didn’t use MSG.

But when we ask for the ingredient list, which they grudgingly
provided,
sure enough, MSG and Hydrolyzed Vegetable Protein were everywhere.

Burger King, McDonald’s, Wendy’s, Taco Bell, every restaurant — even
the sit-down eateries like TGIF, Chili’s, Applebee’s, and Denny’s —
use

MSG in abundance. Kentucky Fried Chicken seemed to be the WORST
offender: MSG was in every chicken dish, salad dressing. and gravy.?
No
wonder I loved to eat that coating on the skin — their secret spice
was
MSG!

So why is MSG in so may of the foods we eat? Is it a preservative, or
a
vitamin?
Not according to my friend John Erb. In his book The Slow Poisoning
of
America, http://www.spofamerica.com he
said that MSG is added to food for the addictive effect it has on the
human body.

http://www.msgfacts.com/facts/msgfact12.html

Even the propaganda website sponsored by the food manufacturers lobby
group supporting MSG explains that the reason they add it to food is
to
make people eat more.

A study of the elderly showed that older people eat more of the foods
that it is added to. The Glutamate Association lobbying group says
eating more is a benefit to the elderly, but what do es it do to the
rest
of us?

“Betcha can’t eat [just] one,” takes on a whole new meaning where MSG
is
concerned! And we wonder why the nation is overweight!

The MSG manufacturers themselves admit that it addicts people to
their
products. It makes people choose their product over others, and makes
people eat more of it than they would if MSG wasn’t added.

Not only is MSG scientifically proven to cause obesity, it is an
addictive substance. Since its introduction into the American food
supply fifty years ago, MSG has been added in larger and larger doses
to
the pre-packaged meals, soups, snacks, and fast foods we are tempted
to
eat everyday.

The FDA has set no limits on how much of it can be added to food.
They
claim it’s safe to eat in any amount. But how can they claim it’s
safe
when there are hundreds of scientific studies with titles like these:

“The monosodium glutamate (MSG) obese rat as a model for the study of
exercise in obesity.” Gobatto CA, Mello MA, Souza CT, Ribeiro IA. Res
Commun Mol Pathol Pharmacol. 2002.

“Adrenalectomy abolishes the food-induced hypothalamic serotonin
release
in both normal and monosodium glutamate-obese rats.” Guimaraes RB,
Telles MM, Coelho VB, Mori C, Nascimento CM, Ribeiro. Brain Res Bull.
2002 Aug.

“Obesity induced by neonatal monosodium glutamate treatment in
spontaneously hypertensive rats: An animal model of multiple risk
factors.” Iwase M, Yamamoto M, Iino K, Ichikawa K, Shinohara N,
Yoshinari Fujishima. Hypertens Res. 1998 Mar.

“Hypothalamic lesion induce d by injection of monosodium glutamate in
suckling period and subsequent development of obesity.” Tanaka K,
Shimada M, Nakao K Kusunoki.Exp Neurol. 1978 Oct.

No, the date of that last study was not a typo; it was published in
1978. Both the “medical research community” and “food manufacturers”
have known about the side effects of MSG for decades.

Many more of the studies mentioned in John Erb’s book link MSG to
diabetes, migraines and headaches, autism, ADHD, and even
Alzheimer’s.

So what can we do to stop the food manufactures from dumping this
fattening and addictive MSG into our food supply and ca using the
obesity epidemic we now see?

Several months ago, John Erb took his book and his concerns to one of
the highest government health officials in Canada. While he was
sitting
in the government office, the official told him, “Sure, I know how
bad
MSG is. I wouldn’t touch the stuff.” But this top-level government
official refuses to tell the public what he knows.

The big media doesn’t want to tell the public either, fearing issues
with their advertisers. It seems that the fallout on the fast food
industry may hurt their profit margin. The food producers and
restaurants have been addicting us to their products for ye ars, and
now
we are paying the price for it. Our children should not be cursed
with
obesity caused by an addictive food additive.

But what can I do about it? I’m just one voice! What can I do to stop
the poisoning of our children, while our governments are insuring
financial protection for the industry that is poisoning us?

This message is going out to everyone I know in an attempt to tell
you
the truth that the corporate-owned politicians and media won’t tell
you.

The best way you can help to save yourself and your children from
this
drug-induced epidemic is to forward this article to everyone. With
any
luck, it will circle the globe before politicians can pass the
legislation protecting those who are poisoning us.

The food industry learned a lot from the tobacco industry. Imagine if
big tobacco had a bill like this in place before someone blew the
whistle on nicotine

If you are one of the few who can still believe that MSG is good for
us
and you don’t believe what John Erb has to say, see for yourself. Go
to
the National Library of Medicine at www.pubmed.com

Type in the words “MSG Obese” and read a few of the 11 5 medical
studies
that appear.

We the public do not want to be rats in one giant experiment, and we
do
not approve of food that makes us into a nation of obese, lethargic,
addicted sheep, feeding the food industry’s bottom line while waiting
for the heart transplant, the diabetic-induced amputation, blindness,
or
other obesity-induced, life-threatening disorders.

With your help we can put an end to this poison.

Do your part in sending this message out by word of mouth, e-mail, or
by
distribution of this printout to your friends all over the world and
stop this “Slow Poisoning of Mankind” by the packaged food industry.

Blowing the whistle on MSG is our responsibility, so get the word
out.


Granny note:

MSG makes my lips go numb...........frozen foods have so much of it that it can be tasted in every bite.


2,308 posted on 04/23/2008 10:06:40 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

We are fortunate in that the USDA has spent a great deal of time and
resources doing research on safe ways to preserve tasty and wholesome
foods for our families’ tables. There are many sources for this
information. You can get started with this “how to” information
right
now, today, without spending a dollar and without needing to leave
your
house.

The USDA performs most of its research at The National Center for Home
Food Preservation at the University of Georgia. Other universities
also
perform this research on behalf of the USDA, and as you become
familiar
with canning, you will find these as well. The “National Center”
hosts a
comprehensive website with recipes, techniques, and instruction to
get
you on your way in this enjoyable and worthwhile hobby. There is
also a
very good on-line instructional course that you can follow at your own
pace. (You will need to register for the course, but it is set up
so
you can come back to the course from time to time.) The website is at
http://www.uga.edu/nchfp/.

In addition to information on canning, there are also recommendations
for
freezing, drying, smoking and curing, fermenting, and pickling foods.
Spend some time looking over the above website, and most all of your
questions will be answered.


2,309 posted on 04/23/2008 11:01:48 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

Baked Cabbage

1 large head green cabbage
4 small red tomatoes, diced
1 small white onion, chopped
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 teaspoon black pepper
1/8 teaspoon cumin
1/8 teaspoon caraway seed
1/8 cup water or or vegetable stock..I used the stock

Preheat oven to 325 degrees.
Quarter the cabbage and boil it in a large pot for 10 minutes. Remove
cabbage sections and place in a shallow baking dish. Combine other
ingredients in
small bowl and pour over cabbage. Bake for 30 minutes, or until liquid
is
absorbed. Turn cabbage pieces halfway through cooking time so top side
does not
overcook.
Makes 4 servings.


2,310 posted on 04/23/2008 11:09:07 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

Grandma Pepper Relish - Canning

1 cup sugar
1 cup white vinegar
12 onions(med)
12 red bell peppers
12 hot banana peppers

Grind peppers and onions through an old meat grinder and put a large
bowl
underneath to catch any liquid that drips out in case you need more
for the
jars later on. Put all ingredients into a large kettle and boil for
15-20
minutes depending on if you made more that one batch or not. Then put
hot relish
into sterilized jars to within 1/2” of the top and seal. Put the jars
directly
in hot water bath with water covering at least 1” above the tops of the
jars.
Bring to a boil and boil for 5 minutes. Remove from water bath and let
stand
24 to 36 hours. The pepper relish is then ready to eat.

Chow Chow - Canning

1 c. chopped green tomatoes
1 c. chopped bell peppers
1 c. chopped cabbage
1 whole cucumber, chopped
1 c. chopped onions
2 qt. water
1/4 c. salt
1 c. chopped carrots
1 c. chopped green beans
2 tsp. mustard seed
2 tsp. celery seed
2 c. vinegar
2 c. sugar

Soak tomatoes, peppers, cucumber and onions overnight in water and
salt.
Drain. Cook carrots and green beans for 10 minutes and drain. Mix all
ingredients. Heat to a boil. Pack in jars and seal.


2,311 posted on 04/23/2008 11:10:57 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: TheLion

self ping


2,312 posted on 04/23/2008 11:21:29 PM PDT by ChocChipCookie (<----- Typical White Person)
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To: All

Source:

http://www.washingtontimes.com/apps/pbcs.dll/article?AID=/20080423/BUSINESS/868303815/1001

Article published Apr 23, 2008

Americans hoard food as industry seeks regs

April 23, 2008

By Patrice Hill - Farmers and food executives appealed fruitlessly to

federal officials yesterday for regulatory steps to limit speculative

buying that is helping to drive food prices higher. Meanwhile, some

Americans are stocking up on staples such as rice, flour and oil in

anticipation of high prices and shortages spreading from overseas.

Their pleas did not find a sympathetic audience at the Commodity
Futures

Trading Commission (CFTC), where regulators said high prices are mostly

the result of soaring world demand for grains combined with high fuel

prices and drought-induced shortages in many countries.

The regulatory clash came amid evidence that a rash of headlines in

recent weeks about food riots around the world has prompted some in the

United States to stock up on staples.

Costco and other grocery stores in California reported a run on rice,

which has forced them to set limits on how many sacks of rice each

customer can buy. Filipinos in Canada are scooping up all the rice they

can find and shipping it to relatives in the Philippines, which is

suffering a severe shortage that is leaving many people hungry.

While farmers here and abroad generally are benefiting from the high

prices, even they have been burned by a tidal wave of investors and

speculators pouring into the futures markets for corn, wheat, rice and

other commodities and who are driving up prices in a way that makes it

difficult for farmers to run their businesses.

“Something is wrong,” said National Farmers Union President Tom Buis,

adding that the CFTC’s refusal to rein in speculators will force
farmers

and consumers to take their case to Congress.

continues.

snippet.

Federal market regulators say the soaring price of most commodities
over

the past year reflects increased demand rather than investor
speculation.

Rice 122%

Wheat* 95

Soybeans 83

Crude oil 82

Corn 66

Gasoline 41

Gold 37

Sugar 30

Coffee 24

Milk 5

Live cattle -7

Lumber -14

* On the Chicago Board of Trade


2,313 posted on 04/23/2008 11:24:11 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

I think that no matter how old or infirm I may
become, I will always plant a large garden in
the spring. Who can resist the feelings of
hope and joy that one gets from participating
in nature’s rebirth? ~Edward Giobbi
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
T O D A Y ‘ S T I P S
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
HERBS ‘N SPICES: SPRING RECIPES

Whether you grow your own or buy fresh greens,
spring is a wonderful time to enjoy fresh salads.
Don’t forget you can add nasturtiums, violets,
calendula petals and chive flowers to your salads,
as long as they are chemical-free.

Herb & Honey Dressing

Ingredients:
1/2 cup freshly squeezed orange juice
2 tablespoons honey
dash of salt
freshly ground pepper
1 tsp. each minced chervil, chives, tarragon and parsley

Whisk together all ingredients and drizzle over greens.

Lemon Berry Vinaigrette

Ingredients:
1 tbsp. raspberry or other berry vinegar
1/4 tsp. sugar or honey
dash salt
freshly ground pepper to taste
2 tsp. lemon thyme or lemon balm
3 tbsp. olive oil

In a small bowl whisk all but the olive oil together.
Whisk in the oil last and spoon over spring greens.

Herb Butters are wonderful treats for dinner, tea
parties or luncheons. They are easy to make, but
very elegant. Try these butters for a start. I like to
use Land O’ Lakes Light Butter.

Chive Blossom Butter

1 cup chive flowers, very fresh
1 cup butter, room temperature
1 tsp. fresh lemon juice

Wash the flowers and pat dry. Gently pull off the petals
and mince. Place in a bowl with the lemon juice and
butter. Cream together and place in a pretty bowl. Cover
and chill til needed.

Herb Butter for Poultry or Fish

2 tbsp. melted butter
4 tsp. fresh lemon thyme, minced
1 tsp. lemon zest
1 tsp. fresh oregano, dried will work also
2 cloves garlic, peeled and minced

Mash the garlic with the herbs and mix with the
melted butter. Brush on poultry or fish as you
grill or bake.

More: Tips on growing and using basil-—
http://www.oldfashionedliving.com/basil.html


2,314 posted on 04/23/2008 11:27:21 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

I dried dandelions this year, but haven’t tried using the dried ones
yet - this time of year is full of greens coming in!

Fern

If you dig the roots and save them, you can plant them in a flower
pot full
of sand, water it and they will grow new leaves, If you grow them in
the
dark they will be white and not bitter, I have done this for winter
salads,
the more light they get the bitter they will be


2,315 posted on 04/23/2008 11:30:33 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

http://www.foxbusiness.com/markets/industries/retail/article/walmart-rations-rice-warns-supply-demand-concerns_575879_7.html

Wednesday, Apr. 23 2008
Wal-Mart Rations Rice, Warns of ‘Supply and Demand’ Concerns

Ken Sweet
FOXBusiness
View Archives

Wal-Mart, the world’s largest retailer, said Wednesday that it would ration the amount of rice each customer can purchase at its Sam’s Club warehouse stores because of recent “supply and demand trends.”

“We are limiting the sale of Jasmine, Basmati and Long Grain White Rices to four bags per member visit,” the company said in a statement. “This is effective immediately in all of our U.S. clubs, where quantity restrictions are allowed by law.”

Wal-Mart (WMT: 56.92, +0.37, +0.65%) is the second-major grocer to limit the purchasing of a commodity because of the recent run-up in prices. The company said it is not limiting the purchase of other basic food products like flour or oil.

The price of rice, which is the primary foodstuff for the majority of the human population around the world, rose to $894 a metric ton according to the Thai Rice Exporters Association. That’s compared to the $327.25 a ton average price in the same month last year.

In Chicago, the price of export-quality rice rose to $24.745 per 100 pounds on Tuesday.

snipped...........

Costco (COST: 69.60, +1.52, +2.23%), the nation’s largest warehouse retailer, said yesterday that it had seen increased demand for basic food staples as well like rice and flour. The company had a two 50-lb limit on rice purchases as well to keep people from hoarding and reselling the rice.

Jordan Mandelberg of FOX Business said a San Francisco-based Costco has basically sold completely out of its supply of rice. Only one pallet of white rice was left by the late morning in California.

Joe Morris of the California Rice Commission said the supply concerns stem from imported long-grain rice, not the domestic medium-grain rice grown here in the states.


2,316 posted on 04/23/2008 11:45:34 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

How to plant Sweet Potatoes:

Joey,
Here is what I do:
Separate into “slips” (individual rooted plants) and then transplant
into the garden covering all but the leaves. They are tender plants
(similar to tomatoes and peppers so cover from frost is advised.
Normally I see bundles of slips at the hardware store about the end of
next month (these are the usual orange or yellow sweet potatoes - I
specifically want some white ones). Cultivation is much like Irish
potatoes).
Yesterday I bought an extra white sweet potato from the grocery for
just
that purpose.

David
NW NC


2,317 posted on 04/24/2008 12:46:30 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: nw_arizona_granny
Went to the Navy Commissary today... was going to snatch a few large bag of rice... Lo and Behold! only three 3 pound bags of long grained vitamin enriched white rice was left!

They usually have half a ton or so of different rices on the shelves...not any more! I grabbed what they had and my inside source said another shipment is on for tomorrow. Guess I'll add some more to the stash in the a.m.

Seems all of the War Wives from the Philiphines (sp?) are really stocking up! Sending some home as well!

Keep up the good work Granny!

2,318 posted on 04/24/2008 1:11:42 AM PDT by JDoutrider (No 2nd Amendment... Know Tyranny)
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To: All

Hello,

Garlic Mustard can be found all over Turkey. I really dont know where
it has arrived here but can check it and will let you know the story.
We live at Ida mountain, the land of Gods and Goddesses . It has a very
rich fauna with many endemic plants. Every year they find some new
vegetation. I have just begun to prepare a blog in English to introduce
our area, not yet finished but can give you an idea. I will include
receipts there. I try to organise stay in a 500 old village. The people
living in this village are coming from the middle Asia\ brought their
culture and kept it till today. Their belief system is more shamanic than
Islamic. In case you want to take a look in photos as it is in Turkish
at the moment you look in my web site.

As there are many other natural vegetation around, they use garlic
mustard for its taste mainly. It is generally cooked with plants as
dandelions, stinging nettle. For salad you can use the fresh leaves with all
other greens.

I want to give you the general receipts we use here. You may use many
plants under the same receipt together if you wish

Attention|== Local plantations has to be carefully determined and
seperated from the look alike plants that are not edible.

A couple of recipes may be as follows:

1. Pasta with Garlic Mustard/stinging nettle: Take two or three
hand/palm full of the plant mostly from the leaves and Brown it with
chopped onion and a little salt with olive oil. When it softenes then
you may leave it to simmer for 10-15 minutes. Take a sheet of dough (can
be very thin foldable pita type or fil-o-fough. After spreading the
dough to make a large sheet then spread the prepared greens evenly on the
middle of the dough sheet. Crumble feta cheese (or already bo’led
potatoes) on top and fold the ends of the dough inwards to complteley cover
the green and cheese stuffing to form a square. The mix should be
completeley covered with dough. Then heat a wide pan with little olive oil
in it and place your pasta on it to cook both sides flipping over
evenly. It is ready to serve when both sides take a reddish Brown color or
pink. Bon apetit.

2. Garlic Musrad with Cheese & Eggs: Take two or three
hand/palm full of the plant mostly from the leaves and Brown it with chopped
onion and a little salt with olive oil. When it softenes then you may
break as many eggs as you like on it. Do not stir the eggs. Put a few
drops of Tabasco and Black Pepper on top and cook it in low heat with
cover. When you see the eggs all done it is time to eat. Serve and chomp
down. (If you like you can cheese and/or potatoes\ too)

3. Garlic Mustard with Yoghurt: Take two or three hand/palm
full of the plant mostly from the leaves and Brown it with chopped onion
and a little salt with olive oil. When it softenes then you may leave it
to simmer for 10-15 minutes. After cooling down place it in the
refrigerator and when it is cold prepare some whipped yoghurt with salt and
pour over the mix and serve it cold.
HHope that this will help you.

BI also have a radio program here to awaken the people that there is
another system\ the real system that we belong to... the natural
system.

ayla
www.ida_village.blogspot.com
www.clubafrodýt.com


Hello

Olive trees can live long years and are resistant to may diseases due
to
the: oleuropein, it produces. It is found only in olive trees,
together
with its hyrdrolysises it is very effective on the microorganisms which
have gained resistance to antibiotics.

The leaves are dried under very low temperatures so they dont loose
their essentials and prepared as other herb teas/

Generally when they are dry (for all herbs) I put them in bo’led water
and wait for 5 minutes

If the are fresh = i collect them from the trees and boil them for 15
minutes.

This winter every night I prepared a pot of tea with fresh thyme/olive
trees/ fresh rosemary/and quince = no flu at all....

take care

ayla

Olive tree leaf tea:

I use about four leaves for a cup of water.
when they are dried they smash it like black tea or mint than you can
use a teaspoonful for a cup.

Ayla


2,319 posted on 04/24/2008 1:39:52 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

Here are some good popcorn sites, followed by the Like Cracker Jack
recipe in my files. Jan who says ENJOY in OK

http://www.popcorn.org/nutrition/recipes/index.cfm
http://www.jollytime.com/recipes/healthy_creations
http://www.thatsmyhome.com/mainstreet/popcorn/index.htm

There were a lot more pages, I just googled popcorn recipes.

Like Cracker Jack

4 Quarts Popped popcorn
1 Cup Spanish peanuts
4 Tablespoons Butter
1 Cup Brown sugar
1/2 Cup Corn syrup — light
2 Tablespoons Molasses
1/4 Teaspoon Salt

Preheat oven to 250 degrees.

Combine popcorn and peanuts in a metal bowl or on a cookie sheet
and place in preheated oven. Combine all remaining ingredients in
a
saucepan. Stirring over medium heat, bring the mixture to a boil.

Using a cooking thermometer, bring the mixture to the hard-ball
stage
(260-275 degrees). This will take about 20 to 25 minutes.

Remove the popcorn and peanuts from the oven and, working very
quickly,
pour the caramel mixture in a fine stream over them.
Then place them back in the oven for 15 minutes.

Mix well every five minutes, so that all of the popcorn is coated.

Cool and store in a covered container to preserve freshness.


2,320 posted on 04/24/2008 1:51:37 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

Banana Bread

Recipe By :
Serving Size : 8
Categories : Breads and Muffins

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1/4 cup butter
2/3 cup honey — or a little less
1 cup bananas — mashed (from about 3 small bananas)
1/3 cup water
1 teaspoon vanilla
1/3 cup dry milk
2 teaspoons baking powder
1 teaspoon baking soda
2 cups whole-wheat flour

Cream butter and honey (with electric mixer, if possible) until light,
beat
in eggs, banana pulp, water and vanilla.

Stir together dry ingredients, stir them into the liquids, blending
with
as few strokes as possible.

Stir in 1 cup walnuts and/or 1/2 to 1 cup raisins, if desired.

Bake in oiled loaf pan, at 325 F for about one hour, until well browned
and a tester comes out clean.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 294 Calories; 8g Fat (22.7%
calories from fat); 6g Protein; 54g Carbohydrate; 4g Dietary Fiber;
21mg
Cholesterol; 361mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Fruit;
0
Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates.


2,321 posted on 04/24/2008 2:23:00 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

And it gets even better. Besides being both healthy and
frugal, the four ‘dessert for breakfast’ recipes below
can all be made the night before. Three of them only take a
very few minutes to prepare, and the fourth — the muffins
— can be frozen and popped in the microwave when you’re
ready for warm, fresh muffins.


BANANA CHEESE PIE

I use my food processor to make this nutritious and tasty
but light pie but if you don’t have a food processor, you
can use a blender. In that case, you’ll probably need to mix
the ingredients in a bowl first, then blend them in two or
three batches. A stick blender could also be used.

Ingredients

* 2 medium-sized ripe bananas
* 1 cup non-fat or low-fat cottage cheese
* 1 cup plain non-fat or low-fat yogurt
* 2 eggs
* Juice of ½ lemon (1 tablespoon of lemon juice)
* 3 tablespoons honey
* 1/4 cup flour
* 1 teaspoon vanilla

Directions

Preheat oven to 350 F. Spray a 9-inch pie pan lightly with
cooking spray or oil the pan.

Put all ingredients in a food processor and process until
very, very smooth, turning off the processor and scraping
down the sides occasionally.

Pour mixture into the pie pan and bake for about 25 to 30
minutes. Let cool, then refrigerate several hours, at least,
or overnight.


OLD-FASHIONED BREAD PUDDING

The ingredient list calls for bread cubes, but I just tear
the bread up into little pieces with my hands. This is
simple and fast. Wholewheat bread makes a more nutritious
pudding, but a mixture of white and wholewheat is good too.
Bread pudding is equally good warm or cold.

Ingredients

* 2 slightly beaten eggs
* 2 1/4 cups milk (lowfat milk is fine)
* 1 teaspoon vanilla
* ½ teaspoon cinnamon
* 2 cups bread cubes
* 1/3 cup brown sugar, packed
* ½ cup raisins

Preheat oven to 350 F. Spray a round glass casserole dish
lightly with cooking spray, or oil it.

Combine eggs, milk, vanilla, and cinnamon. Whisk until well
blended. Stir in bread cubes, brown sugar, and raisins.

Pour mixture into a round casserole dish. Place casserole in
a large shallow baking dish and pour hot water into the
baking dish to a depth of about one inch.

Bake about 45 minutes or until knife inserted in the middle
of the pudding comes out clean. Let cool, then refrigerate.


CUSTARD

Custard is the best little ‘forgotten dessert’ around. Our
grandmothers made custard often, we should too. It’s easy, fast,
healthy, inexpensive, and very good. As desserts go,
custard has an almost Zen—like simplicity. I use little
glass custard cups, but if you don’t have these, you can use
a larger casserole dish.

Ingredients

* 2 cups milk (lowfat milk is fine)
* 1/3 cup honey
* 3 eggs
* 1 teaspoon vanilla
* a sprinkle of nutmeg or cinnamon

Preheat oven to 325 F.

Mix all the ingredients (except the nutmeg or cinnamon) very
well with blender, stick blender, electric mixer, or whisk.
(I use my stick blender for this. It’s fast to grab, use,
and wash.)

Pour mixture into four custard cups or a casserole dish.
Sprinkle lightly with nutmeg or cinnamon. Place the dish or
cups in a baking pan of hot water. The water should be
approximately one inch deep.

Bake about 45 minutes (little custard cups) to one hour
(larger casserole) or until knife inserted in center comes
out clean. Let cool, then refrigerate.


BRAN MUFFINS

This recipe makes about 30 muffins. You can bake, cool,
then freeze them, and reheat in the microwave when you want
to serve fresh hot muffins. I microwave the frozen muffins
about 30 seconds for each muffin. They’re best eaten warm,
and spread with ricotta or cream cheese.

* 3 cups bran — (plain wheat bran, not a cereal)
* 1 cup boiling water
* 2 eggs
* 3/4 cup honey
* 2 1/4 cups buttermilk
* ½ cup oil
* 2 ½ cups whole-wheat flour
* 2 ½ teaspoons baking soda
* 1 cup raisins

Preheat oven to 375 F. Spray muffin tins with cooking spray,
or oil them.

In a large bowl, mix the bran and boiling water, and let it
stand.

In a medium bowl, beat together the eggs, honey, buttermilk,
and oil. Add this mixture to the bowl with the bran and
water.

Stir the flour and baking soda together, and stir this into
the bran mixture. Stir, then add the raisins, and stir
again.

Fill the muffin tins and bake for about 15 minutes. Let
stand in the muffin tins for a few minutes, then remove, and
let the muffins cool on a rack.


FINAL NOTES

You will have noticed, I hope, that the recipes I’ve shared
with you are all *very* lightly sweetened, fairly low in
fat, and have substantial amounts of healthy ingredients.
If you want to lower the fat contents even more, you can
substitute two egg whites for each whole egg called for in
the recipes — except the custard. The custard needs the
whole eggs.

If you look through your own dessert recipes with a critical
eye as to their nutritive value, you may find other ‘dessert
for breakfast’ recipes that your family will enjoy. And
don’t forget muffins and quick breads! I’ve found that
quick breads and muffins are the very best way to get ‘white
flour people’ to begin enjoying healthy whole grain foods.


— Northern Pennsylvania
http://www.entire-of-itself.blogspot.com/


2,322 posted on 04/24/2008 2:25:47 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

http://sharonastyk.com/2008/04/22/we-regret-to-inform-you/

We Regret to Inform You…

Sharon April 22nd, 2008

When climate change and peak oil thinkers run out of other things to worry about, there’s always the endless, inevitable debates about whether we are facing a “fast crash” or a “slow grind.” And I admit, I’m worried about my fellow environmentalists - because I think they are about to lose their favorite distraction. When no one was looking, we got an answer. Fast crash wins. And we’re in it now.

Wait a minute, you argue - that’s not right. If we were in a fast crash we’d be well on our way to living in a Kunstler novel. But we’ve still got cars, we’ve got food, things are slowing down, but at worst this looks like a slow grind - but the crazy lady at the blog is saying fast crash?!?!?

Before you argue with me (and you are both welcome and encouraged to), I’d like to post something a bit out of my usual style - it is simply a description of what has happened with food and energy in the last year - that’s all it is. Then tell me what you think - because it wasn’t until I began to write this introduction to the present food situation that I suddenly was struck by the fact that even a fast crash doesn’t always look fast when you live it - new normals arise and it turns out we assimilate faster than we panic.

So here we are - the “We regret to inform you that what you have imagined to be “civilization” is now falling apart” post. See if it strikes you the way it struck me.

I would also note two things. The first is that the general political consensus is that neither the food nor energy crisis will do anything but grow more acute anytime soon - we’re really in the early stages. And that this only covers the first 4 months of 2008.

_______________________________________________________

In early 2008, the world’s food and energy train came off the rails. What was startling was that it didn’t happen either gradually or in a linear way - instead, things simply fell apart at an astounding rate, faster than anyone could have predicted without being accused of lunacy.

It started with biofuels and growing meat consumption rates. They drove the price of staple grains up at astounding rates. In 2007, overall inflation for food was at 18%, which created a new class of hungry, but that was just the tip of the iceberg. In 2008, the month to month inflation was higher than 2007’s annual inflation. At that rate, the price of food overall was set to double every other year. Rice, the staple of almost half the world’s population rose 147%, while wheat grew 25% in just one day. Price rises were inequitable (as was everything else) so while rice prices rose 30% in rich world nations like the US, Haitian rice prices rose 300%.

Haiti was an early canary in the hunger coal mine. Desperately poor, by early 2008, tens of thousands of impoverished Haitians were priced entirely out of the market for rice and other staples, and were reduced to eating “cookies” made of nutrient rich mud, vegetable shortening and salt to quiet their hunger pangs. Women stood on the street, offering their children to any reasonably well fed passerby, saying “Please, pick, take one and feed them.” Thousands of Haitians marched on Port Au Prince, yelling, “We’re hungry.” And indeed, the Haitian government was complicit, allowing food relief to rot on the wharves. But Haiti was just the start.

After riots over long bread lines threatened to destabilize Egypt, the Egyptian government set the army to baking bread for the hungry. Forty nations either stopped exporting grains or raised tariffs to make costs prohibitive. Food prices rose precipitiously as importing nations began to struggle to meet rising hunger. The UN warned that 33 nations were in danger of destabilizing, and the list included major powers including Pakistan, Mexico, North Korea India, Egypt and South Africa. Many of these hold nuclear weapons.

The crisis didn’t stop among the already-poor, however. An article in The Economist reported that the crisis extended well into the middle class - Joanna Sheeran, director of the World Food Project explained, “For the middle classes,…it means cutting out medical care. For those on $2 a day, it means cutting out meat and taking the children out of school. For those on $1 a day, it means cutting out meat and vegetables and eating only cereals. And for those on 50 cents a day, it means total disaster.”

Up to 100 million people who had managed to raise their incomes above $2 a day found themselves inexorably drawn back to the world poverty level, while millions of those who called themselves “middle class” began, slowly, to realize that they were no such thing. Reports noted that many of the supposed middle class in rich world nations were actually the working poor who had overextended their credit to keep up appearances. And the appearances - and credit access - were fraying

In 2007, a major American newspaper reported the growing problem of seasonal malnutrition affecting poor children in the Northern US - the rising price of heating oil meant that lower class families were struggling to put on the table. Hungry, low weight children were unable to maintain their body temperature in chilly houses, and a vicious circle of illness, hunger and desperation ensued. Malnutrition bellies began to be regularly seen by pediatricians treating the urban poor in cold climates.

Shortages were a chronic problem in the poor world, but by early spring of 2008, they began to arrive in the rich world - despite Japan’s deep pockets, a shortage of butter and wheat reminded the rich world of its dependence on food import. Many of the supply problems were due to climate change and energy issues, as Australian dairy farmers struggled with high grain prices and the extended drought that destroyed their pastures.

Following up on anecdotal reports of limits at bulk warehouse stores, in late April of 2008 rationing went official. Many Costco stores were limiting purchases of flour, rice, cooking oil and other staples to avoid shortages - and the stores tracked purchases electronically to prevent customers from visiting other Costco stores. This was the first example of food rationing, but probably not the last - at least one financial analyst was predicting corn shortages in the fall of 2008.

The energy train and the food train were inextricably linked, and indeed directly (as the costs of diesel rose rapidly) and indirectly (rising energy costs created the biofuels boom) drove the food crisis. They were linked in other, complex ways as well - the housing collapse that threatened to plunge Europe and the US into a major depression was in part due to the high costs of commuting from suburban infrastructure. Exurban housing collapsed hardest, while housing closer to cities remained desirable - for a while.

While the food crisis in the poor world made headlines, the energy crisis there went almost unnoticed. <ore and more poorer nations simply could not afford to import oil and other fossil fuels, and began to slowly but steadily lose the benefits of fossil fuels. Nations suffered shortages of gas, electricity and coal. Tajikistan, experiencing a record cold winter found itself with inadequate supplies of heating oil and a humanitarian crisis. South African coal supplies were so short that electricity generation dropped back to intermittency.

Industrial agriculture, described as “the process of turning oil into food” began to struggle to keep yields up to match growing demand. Yield increases fell back steadily, with more and more investment of energy (and higher costs for poor farmers trying to keep yields up). Yield increases, which had been at 6% annually from the 1960s through the 1990s fell to 1-2%, against rapidly rising demand. Climate change threatened to further reduce yields in already stressed poor nations - Bangladesh struggled with repeated climate change linked flooding, the Sahelian African countries with growing drought, China with desertification.

All future indications were that both food and energy supplies would fail to keep up with demand. Unchecked (the only kind we’ve got) climate change is expected to reduce rice yields by up to 30%, and food production in the already starving Sahel is expected to be reduced by half. GMOs, touted as a solution, have yet to produce even slightly higher yields. Arable land is disappearing under growth, while aquifers are heavily depleted - 30% of the world’s grain production comes from irrigated land that is expected to lose its water supply in the next decades.

Meanwhile the costs of fossil fueled agricultural skyrocketed, with Potash rising by 300% in less than a year. What should have been a boom for farmers was actually the beginning of an increasingly precarious spiral of high prices, high indebtedness and market volatility. Agricultural indebtedness rose dramatically.

Meanwhile, the ability of nations to transport food supplies began to be called into question. Early trucker protests were intermittent and largely ineffective, but real predictions of diesel shortages and a shortage of refining capacity made it a real possibility that food might not reach store shelves.

And so how does the story end? If you were reading this in a history book, what ending would you expect to see? Because just because the crash doesn’t quite read like a post apocalyptic novel doesn’t mean that we aren’t the new Po-Apoc (like Po-Mo, only darker) generation.

Sharon

* food , future , natural gas , oil
* Comments(97)

97 Responses to “We Regret to Inform You…”


2,323 posted on 04/24/2008 2:37:07 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

[goes with my last post]

Read what Sharon Astyk has to say about it:
http://sharonastyk.com/2008/04/22/we-regret-to-inform-you/

Note that the things Sharon is listing in this post are things THAT
HAVE
ALREADY HAPPENED.

Given that, I’ll allow a brief discussion of food storage.

At present, having enough food stored for a few months looks to me like
a
totally good idea. Well, it always looks like a good idea to me, but
an
*especially* good idea right now, particularly in view of the
fast-rising
costs of food.

By storing some food, will you be taking food away from those who need
it
more? No, not actually - they *cannot afford to buy food*. There is
enough food in the world for all; the problem is one of distribution
and
economic injustice. See www.foodfirst.org for good information along
these
lines.

OK: I’ll say that my two favorite suppliers for long-term storage food
are
Emergency Essentials and Walton Feed.

www.beprepared.com - Emergency Essentials

www.waltonfeed.com - Walton Feed

Both sell high-quality food. Unless you have a very large family, I
recommend #10 cans rather than 5- or 6-gallon buckets.

Both the above suppliers also sell complete kits - food for two persons
for
a year, for example. These are, of course, expensive and they aren’t
any
use to you *unless you know how to prepare the food in them and will
actually eat those foods*. I

It’s expensive for anyone in the East to buy much long-term storage
food
because unfortunately the freight costs as much as the food! Sigh.

I buy my wheat from www.WheatMontana.com . I buy my soybeans from
Fairview
Farms: http://www.fairviewfarms.com/

I buy a lot of staples from BulkFoods.com - these are not packed for
long-term storage; if you want to keep them a long time, you have to
pack
them yourself. www.bulkfoods.com

For packing and storage info, see: http://waltonfeed.net/self/

But *at least* stock up on food you can buy locally that keeps - pasta,
canned fruit if you use it, canned veggies if you use them (I use
canned
tomatoes), canned beans if you use them, dry dog or cat food if
applicable,
canned dog or cat food if applicable. Dry skim milk is good to have on
hand too. Anything else that will keep that you normally use. The
prices
are only going one way....

Remember the primary rule of food storage: Use what you store; store
what
you use!

We’re all limited by money and available room; some have more freedom
within those parameters than others. Do what you can.

Pat
— Northern Pennsylvania
http://www.entire-of-itself.blogspot.com/


2,324 posted on 04/24/2008 2:39:02 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All; milford421

http://www.rightsidenews.com/20080423790/global-terrorism/placing-the-terrorist-threat-to-the-food-supply-in-perspective.html

Placing the Terrorist Threat to the Food Supply in Perspective

April 22, 2008
By Fred Burton and Scott Stewart

stratfortir.jpgHigh food prices have sparked a great deal of unrest over the past few weeks. Indeed, the skyrocketing cost of food staples like grain has caused protests involving thousands of people in places such as South Africa, Egypt and Pakistan. These protests turned deadly in Haiti and even led to the ouster of Prime Minister Jacques-Edouard Alexis.

With global food supplies already tight, many people have begun once again to think (and perhaps even worry) about threats to the U.S. agricultural system and the impact such threats could have on the U.S. — and global — food supply. In light of this, it is instructive to examine some of these threats and attempt to place them in perspective.

A Breakdown of Potential Threats
Since the Sept. 11, 2001, attacks, there have been many reports issued by various government and civilian sources warning of the possibility that terrorists could target the U.S. food supply. At the most basic level, threats to a country’s food supply can come in two general forms: attacks designed to create famine and attacks designed to directly poison people.

Attacks designed to create famine would entail the use of some agent intended to kill crops or livestock. Such agents could include pathogens, insects or chemicals. The pathogens might include such livestock diseases as Bovine spongiform encephalopathy (BSE), commonly called mad cow disease, or hoof-and-mouth disease. Crop diseases such as Ug99 fungus or molds also pose a threat to supplies.

Attacks designed to poison people could also be further divided into two general forms: those intended to introduce toxins or pathogens prior to processing and those intended to attack finished food products. Attacks against foodstuffs during agricultural production could include placing an agent on crops in the field or while in transit to a mill or processing center. Attacks against finished foodstuffs would entail covertly placing the toxin or pathogen into the finished food product after processing.

It must be noted that an attack against people could also be conducted for the purposes of creating a mass disruption — such action would not be designed to cause mass casualties, but rather to create fear, unrest and mistrust of the government and food supply, or to promote hoarding. In fact, based on historical examples of incidents involving the contamination of food products, such an attack is far more likely to occur than a serious systematic attack on the food supply.

Attack Constraints
While attacks against the food supply may appear simple in theory, they have occurred infrequently and for good reason: When one considers the sheer size of the U.S. agricultural sector, conducting a productive assault proves difficult.

As seen by the coca and marijuana eradication efforts by the United States and its partners in Mexico, Central America and the Andes, the logistical effort needed to make any substantial dent in agricultural production is massive. Even the vast resources the United States has dedicated to drug eradication tasks in small countries –- overt plane flights spraying untold thousands of gallons of herbicides for decades — have failed to create more than a limited effect on marijuana and coca crops. Obviously, any sort of meaningful chemical attack on U.S. agriculture would have to be so massive that it is simply not logistically feasible.

This is where pathogens — agents that can, at least in theory, be introduced in limited amounts, reproduce and then rapidly spread to infect a far larger area — enter the picture. In order to be effective, however, a pathogen must be one that is easily spread and very deadly and has a long incubation period (in order to ensure it is passed along before the host dies). It is also very helpful to the propagation of a disease if it is difficult to detect and/or difficult to treat. While a pathogen that possesses all of the aforementioned traits could be devastating, finding such an agent is difficult. Few diseases have all the requisite characteristics. Some are very deadly, but act too quickly to be passed, while others are more readily passed but do not have a long incubation period or are not as virulent. Other pathogens, such as the Ug99 wheat fungus, are easy to detect and kill. There is also the problem of mutation, meaning that many pathogens tend to mutate into less virulent actors. It is also important to note that genetically engineering a super bug — one that possess all the characteristics to make it highly effective — is still much harder in real life than it is on television.

Even if such an effective pathogen is found, someone intending to use it in an attack must isolate the virulent strain, manufacture it in sufficient quantities to be effective, ship it to the place of the planned attack and then distribute it in a manner whereby it is effectively dispersed. The infrastructure required to undertake such an endeavor is both large and expensive. Even in past cases where groups possessed the vast monetary resources to fund biological weapons efforts and amassed the scientific expertise to attempt such a program — Aum Shinrikyo comes to mind — virulent pathogens have proven very difficult to produce and effectively disperse in large quantities.

Another factor making these sorts of attacks difficult to orchestrate is the very nature of farming. For thousands of years, farmers have been battling plant and animal diseases. Most of the pathogens that are mentioned in connection with attacks against agriculture include elements already existing in nature such as hoof-and-mouth disease, H5N1 bird flu or a fungus like Ug99. As a result, farmers and governmental organizations such as the Animal and Plant Health Inspection Service have systems in place to monitor crops and animals for signs of pathogens. When these pathogens appear, action is taken and diseased crops are treated or eradicated. Animals are treated or culled. Even in past cases where massive eradication and culling efforts occurred — BSE in the United Kingdom, citrus canker in Florida or the many bird flu outbreaks over the past few years –- the measures have not crippled or affected the country’s agricultural sector or the larger economy.

Creating famine and poisoning the food supply are also difficult, given the sheer quantity of agricultural products grown. Applying some sort of toxin before the raw food is processed is difficult, given the volume produced. In fact, much grain is diverted to uses other than human consumption, as when corn is used to produce ethanol or feed livestock. Therefore, if a truckload of corn is poisoned, it might never funnel into the human food chain. Furthermore, even if a truck of contaminated grain were destined for the food chain, by the time it made its way through the process it would likely be too diluted to have any effect. During the production process, contaminated corn would first have to combine with other grain, sit in a silo, be moved and stored again, ground and finally made into a finished food product such as a loaf of cornbread — an unlikely source of poisoning for the end user. Processing, washing, cooking, pasteurizing and refining may all also serve to further dilute, cleanse or damage the pathogen in the targeted product. At this point, food is also inspected for naturally occurring pathogens and toxins. Such inspections could help spot an intentional contamination.

Besides, even contaminating one truckload of grain would require a large amount of toxin. Producing that much toxin would require a substantial infrastructure –- one that would require a great deal of time and money to build. Not to mention the difficulty inherent in transporting and delivering the toxin.

Past Attacks Prove Few and Far Between
Actual attacks against food are very rare. And due to the considerations enumerated above, nearly every food attack we are aware of was an attempt to directly poison people and not cause famine. Furthermore, almost all of these attacks involved processed foods or raw foods packaged for human consumption.

While people are frequently sickened by pathogens in food such as E. coli or salmonella bacteria, most incidents are not intentional. One of the few known successful attempts at using a biological agent to contaminate food in the United States occurred in 1984 in the small Oregon town of The Dalles. Followers of cult leader Bhagwan Shree Rajneesh, attempting to manipulate a local election, infected salad bars in 10 restaurants with Salmonella typhimurium, causing about 751 people to become ill.

A second contamination attempt occurred in October 1996, when 12 laboratory workers at a large medical center in Texas experienced severe gastrointestinal illness after eating muffins and doughnuts left in their break room. Laboratory tests revealed that the pastries had been intentionally infected with S. dysenteriae, a pathogen that rarely occurs in the United States. An investigation later determined that the pathogen came from a stock culture kept at the lab.

While many people recall the 1989 Chilean grape scare — when two grapes imported to the United States were injected with cyanide — few recall that the perpetrator in the case made several calls to the U.S. Embassy warning of the contamination and was therefore not seriously attempting to harm people, but rather attempting an action designed to draw attention to social injustice in Chile. The warning calls allowed agricultural inspectors to find the damaged and discolored grapes before they were eaten.

In a lesser-known case that took place in 1978, a dozen children in the Netherlands and West Germany were hospitalized after eating oranges imported from Israel. The Arab Revolutionary Council, a nom de guerre used by the Abu Nidal Organization, deliberately contaminated the fruit with mercury in an attempt to damage the Israeli economy.

Potential Players and the Public Impact
Such attacks could potentially be conducted by a wide array of actors, ranging from a single mentally disturbed individual on one end of the spectrum to sovereign nations on the other end. Cults and domestic or transnational terrorist groups fall somewhere in the middle. The motivation behind these diverse actors could range from monetary extortion or attempts to commit mass murder to acts of war designed to cripple the U.S. economy or the nation’s ability to project power.

Of these actors, however, there are very few who possess the ability to conduct attacks that could have a substantial impact on the U.S. food supply. In fact, most of the actors are only capable of contaminating finished food products. While they all have this rudimentary capability, there is also the question of intent.

Documents and manuals found in Afghanistan after the 2001 U.S.-led invasion revealed an al Qaeda interest in conducting chemical and biological attacks, although this interest was not a well-developed program. From a cost-benefit standpoint, it would be much cheaper and easier to use explosives to create disruption than it would be to execute a complicated plot against the food supply. Besides, such a target would not produce the type of spectacular imagery the group enjoys.

While we do not foresee any huge attempt by the Russians or Chinese, and food supply is not a part of al Qaeda’s preferred target set, it is possible that a lone wolf or a smaller extremist organization could attempt to conduct such an attack. While any such offensive will likely have limited success, it could have far wider societal repercussions. At the present time, the public has become somewhat accustomed to food scares and recalls over things such as contaminated spinach, ground beef and green onions. Even warnings over lead and other harmful chemicals in food imported from China have caused concern. However, if even a relatively unsuccessful attack on the food supply were conducted by a terrorist group, it could create significant hysteria — especially if the media sensationalized the event. In such a case, even an ineffective terror plot could result in a tremendous amount of panic and economic loss.

Perhaps the best recent example of this type of disruptive attack is the 2001 anthrax letter attacks. Although the attacks only claimed the lives of five victims, they caused a huge, disproportionate effect on the collective American and world psyche. The public fears that arose from the anthrax attacks were augmented by extensive media discussions about the use of the agent as a weapon. The public sense of unease was further heightened by the fact that the perpetrator was never identified or apprehended. As a result, countless instances surfaced in which irrational panic caused office buildings, apartment buildings, government offices and factories to be evacuated. Previously ignored piles of drywall dust and the powdered sugar residue left by someone who ate a donut at his desk led to suspicions about terrorists, who suddenly seemed to be lurking around every corner. It did not matter, in the midst of the fear, that the place where the “anthrax” was found could have absolutely no symbolic or strategic value to the Islamist militants that most Americans pictured in their minds. The sense of threat and personal vulnerability was pervasive.

In the years since 2001, thousands of hoax anthrax letters have been sent to companies, government offices, schools and politicians in the United States and abroad. Many of these hoaxes have caused psychosomatic responses, resulting in victims being hospitalized, and further economic losses in terms of lost production time, emergency hazmat response costs and laboratory tests.

In the end, the most probable attack against the food supply is unlikely to create a significant death toll, but the panic such an attack may evoke can cause repercussions that are far greater than the death toll itself.

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2,325 posted on 04/24/2008 2:52:29 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

http://groups.yahoo.com/group/Health_and_Healing/message/39463;_ylc=X3oDMTJybThicmJpBF9TAzk3MzU5NzE1BGdycElkAzY0NzQwMjIEZ3Jwc3BJZAMxNzA1MDgzNjYzBG1zZ0lkAzM5NDYzBHNlYwNkbXNnBHNsawN2bXNnBHN0aW1lAzEyMDg4OTkyOTE-

Prevent and Heal Disease With Chilies

Scientists have proven that capsaicin, which is responsible for the
burning
sensation when we eat chilies, can kill cancer cells, indicating that
people
could at least prevent the onset of cancer by eating spicy food. This
is
because it is a natural antioxidant, meaning that it defends against
disease
causing toxins.

According to the World Health Organization, countries where diets are
traditionally high in capsaicin have significantly lower cancer death
rates for men
and women than in countries where little spicy food is consumed.

Prevents Dangerous Blood Clots

As well as preventing cancer, researchers have also noticed that
people who
consume large amounts of chili peppers experienced a lower incidence
of
thromboembolism, or potentially dangerous blood clots.
Scientists have studied the medical records of countries where spicy
foods
are regularly consumed, and found that people who eat a diet high in
chilies
experience a much lower incidence of blood clotting diseases. It has
now been
scientifically proven that capsicum is able to break down blood clots.

Other Benefits of Hot Super Foods Include:

* Chilies are anti-inflammatory, so they prevent and relieve arthritis.

* Lowers Blood Pressure Naturally – Going hot increases the
circulatory
system and maintains strong cell walls.

* Chilies are a fantastic remedy for Cluster Headaches and Migraines,
and
can be put on the temples to sooth the pain. Some researchers are even

investigating the effects of snorting it up the nose!

* A mood lifter, depression fighter, and powerful stress reliever.
Capsicum
increases endorphins and other mood elevating, “feel good” substances.

* Chilies can help protect us from common winter conditions. It may
reduce
flu symptoms, sinusitis, and respiratory problems. It opens everything
up,
makes you sweat, and boosts the immune system.

* A powerful remedy for Herpes Simplex flare–ups. You can rub a hot
chili
straight on the skin to watch it disappear! Now available in the form
of a
prescription drug, capsicum ointment is applied to the skin to aid in
controlling
the pain associated with herpes zoster, also known as shingles.

* A natural muscle relaxant and pain reliever. We all know that
putting
something hot and spicy on muscular pain offers relief. Again, a hot
chili pepper
straight on the skin will do the trick. There are also a number of
creams
that have capsicum in them to sooth and heal painful muscles.

* Chilies have been shown to have a positive effect on an overactive
bladder
and on people who have incontinence. It can block contractions that
cause
unpredictable loss of urine.

* Spicy foods can heal psoriasis and other skin conditions. Topical
capsaicin creams have been prescribed to dry up psoriasis patches.

* Studies have shown that ulcers respond well to chilies. Hot peppers
inhibit the growth of H. Pylori, the bacteria that causes certain
kinds of ulcers.

* Capsicum is good for the skin because it is anti-inflammatory and
improves
circulation.

* Spicy foods improve libido and sex drive.

So if you can handle your food hot, turn up the notch and enjoy the
amazing
healing benefits and added taste of spicy foods.


2,326 posted on 04/24/2008 4:16:45 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: WhirlwindAttack

Welcome, join us any time and share your knowledge with us.

There is so much to learn.


2,327 posted on 04/24/2008 4:33:32 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: TheLion

She said her mom had a bad case of hemorrhoids and wondered if you had some simple cure.<<

First thank you for having enough faith in the thread to send your friends.

Yes, I know what works for many of us and has helped to avoid the surgery they offer for it.

If they are real bad and bleeding, etc, a hot bath, sitting on a folded bath towel will help. So would adding peppermint tea or even a tea made from lavender flowers. [Do I have to say that the tea must be strained into the bath??? LOL , I did not the first time I took one, and it was a mess........Use common garden peppermint or even spearmint and you have a bath you will not forget, cleans, heals and relaxes you.

Boil 1 cup of dry leaf for 15 minutes, let it set covered and you have a bath tea.]

After you are dry and clean, use Vicks, about a 1/4 spoon full or so, more if needed and use it to grease them and to push them back inside. It will feel good, will not burn, is more cool than hot.

Yes the same Vicks that you use on your kids chests at the first sign of a cold..........

After you have them under control, the real secret is to keep them pushed back after every shower, I prefer the Avon ‘Vita Moist body lotion” and used it for the past 40+ years.

Vita Moist is a lanolin based lotion, that is not highly perfumed and will work for men too.

If you do not keep them oiled, they will come right back.

Yes, I thought of making this a private answer, but I also know how many other people have the same problem, most of us on this thread I would guess..........as we had babies and we all do heavy lifting.

LOL, I never tried honey for them, but have used it on bad cuts and they say if you have allergy problems, be sure to eat a honey from your area and it will cure it.

Cinnamon is not on my list of favorites, I would rather eat cayenne pepper.


2,328 posted on 04/24/2008 4:50:17 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: ChocChipCookie

Welcome, come and join us.


2,329 posted on 04/24/2008 4:50:57 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: JDoutrider

You are going to see a run on grain mills, as folks are buying all they can of any kind.

Since I started this list, I have joined several Yahoo groups to lurk and borrow any good information.

I am seeing posts from all over the country, that say ‘sold out’ or some bragging about the days buys.

Did you check WaltonFeed.com for a grinder? they sell them there or I think they have one or two for sale, see also 2302 and 2300 for Walton posts.

I have been hitting some of the links in the groups and some of the places the folks are buying at, is $1.00 a pound for wheat,
everything seemed too high to me.

When I found Walton’s back in the late 90’s, I checked other companies, and found that there was a lot of price gouging going on.

The y2k sales sites in the east and Texas were 3 to 6 times more expensive, but they had the magic Y2K in their ads.

Walton’s and a couple other Mormon supply sites, did not play on the Y2K theme, or did so lightly, as they were there to sell to the Mormons and like minded people and did not need Y2K to keep them in business, LOL, only to add the big profits that came from Y2K.

That was how I settled on them for the first order, I checked all the Mormon groups and sites to see if they were on the list of supply places and they were on about 9 out of 10.

There is another place in Utah, the MAKER of the Moo milk products that is said to be as good as Walton’s.

The survival groups at Yahoo are showing 1 to 11 new members per day, which when there is a comment made on the thread, it is surprise and not surprise, as they understand fully what is happening.

I had caught the fact the military wives were shipping rice to the Philippines on one of the lists that I read today.

Maybe you had better learn how to make bread from scratch and not worry about the machines.

So much to learn.........like in your stored grains, put 3 or 4 bay leaves, it helps to keep the bugs out of it.

Be sure you check for some of the rice recipes here and stock up on herbs, as they do make food taste better, I put about all I have in every pot of beans.........

Thank you for calling it good work........never know what I will find next.


2,330 posted on 04/24/2008 5:09:52 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

Uniform California Earthquake Rupture Forecast (UCERF)

The 2007 Working Group on California Earthquake Probabilities (WGCEP
2007), a multi-disciplinary collaboration of scientists and engineers,
has released [in April 2008] the ...UCERF — the first comprehensive
framework for comparing earthquake likelihoods throughout all of
California.” The report predicts “California has a 99.7% chance of having a
magnitude 6.7 or larger earthquake during the next 30 years.” Includes the
full report, a fact sheet, executive summary, a podcast, and related
material.
URL: http://www.scec.org/ucerf/
LII Item: http://lii.org/cs/lii/view/item/25942


2,331 posted on 04/24/2008 5:17:59 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

Central United States Earthquake Consortium (CUSEC)
Website for this “partnership of the federal government and the eight
states most affected by earthquakes in the central United States. Those
states are: Alabama, Arkansas, Illinois, Indiana, Kentucky,
Mississippi, Missouri, and Tennessee.” Includes descriptions of the New Madrid
Seismic Zone and the Wabash Valley Seismic Zone (site of an earthquake on
April 18, 2008), a link to current earthquake activity in the central
U.S., earthquake safety material, and related information.
URL: http://www.cusec.org/
LII Item: http://lii.org/cs/lii/view/item/25945


2,332 posted on 04/24/2008 5:18:59 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

New Madrid Earthquakes 1811-1812
Background about the 1811-1812 New Madrid earthquakes in the Midwest.
“On the basis of the large area of damage ... the widespread area of
perceptibility ... and the complex physiographic changes that occurred,
the Mississippi River valley earthquakes of 1811-1812 rank as some of the
largest in the United States since its settlement by Europeans.”
Includes an earthquake summary, subsequent historical images, eyewitness
accounts, and maps. From the U.S. Geological Survey (USGS).
URL TRUNCATED, SEE LII ITEM
LII Item: http://lii.org/cs/lii/view/item/25944


2,333 posted on 04/24/2008 5:19:49 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

American Community Gardening Association: Learn
Background about community gardens, “[a]ny piece of land gardened by a
group of people.” Features profiles of U.S. community gardens
(browsable by geographic location), a guide to starting a community garden,
audio of gardening teleconferences, a best practices series covering topics
such as children’s gardening and saving seeds, a FAQ, and other
related publications and links. From the American Community Gardening
Association.
URL: http://www.communitygarden.org/learn/
LII Item: http://lii.org/cs/lii/view/item/25921


2,334 posted on 04/24/2008 5:22:00 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

A Natural Approach To Treating Seasonal Allergies

By Dr. Ben Kim on April 22, 2008

If you suffer with seasonal allergies, you are well aware of how a
sudden onset of scratchy and watery eyes, violent sneezing, and a
constant runny nose can hamper your activities of daily living.
Sometimes called hay fever or allergic rhinitis, seasonal allergies
affect tens of millions of people throughout North America every year.
What causes seasonal allergies? When an outdoor or indoor allergen
comes into contact with your body, your immune system may trigger the
production of an antibody called immunoglobin E, also called IgE. If
this happens, the next time that yo u are exposed to that allergen,
IgE antibodies in your body release a chemical called histamine,
which sets off a series of chemical reactions that can result in any
of the following eliminative reactions:
Sneezing
Swelling of the mucous membranes in your sinuses, nose, and eyes
A runny nose
Watery eyes
All of these eliminative reactions are in place to preserve your
health. You want these mechanisms to be sharp and fully functional at
all times, and ready to react to substances that are harmful to your
cells. What you don’t want is for these eliminative mechanisms to
swing into high gear in response to substances that don’t pose a real
physiological threat to your cells.
Toxins that are produced by mold - also called mycotoxins - are
examples of substances that you want to react to by sneezing and
having watery eyes and a runny nose. Regular exposure to mycotoxins
can contribute to the development of a wide variety of health
challenges, including cancer, nervous system dysfunction, immune
system dysfunction, diarrhea, and even rapid death.
Pollens from various types of grasses, weeds, and trees are examples
of substances that don’t pose the same physiological threats to your
cells that some mycotoxins do; there is no real need for your body to
activate a histamine-mediated response when exposed to pollens.
Beyond different types of pollen, there are many other common
allergens that are not directly harmful to your cells, and yet, if
you suffer with seasonal allergies, your body may react to these
allergens by producing the eliminative reactions listed above.
Why is this? Why does your body use up energy and sometimes exhaust
itself in responding to allergens that are not directly harmful to
your cells?
Conventional medicine and science do not have an answer for this
question. All we know for sure is that allergens induce an IgE and
histamine-mediated response. We don’t know with absolute certainty
why only a small percentage of the human population suffers with
seasonal allergies.
My personal and clinical experiences have led me to believe that
seasonal allergies come about because of a hypersensitive nervous
system and a dysfunctional immune system. All sub-optimal lifestyle
factors - poor stress management, lack of rest, poor food choices,
and regular exposure to toxins - can gradually create both a
hypersensitive nervous system and a dysfunctional immune system in
people who are genetically susceptible to developing these health
challenges.
What follows are dietary and lifestyle recommendations that I have
used to help many people successfully overcome seasonal allergies.
Apply deep massage to the following acupressure points for a few
minutes, two times a day:
Spleen 10 (SP-10): located in a tender region of the inner side of
the thigh, approximately three finger widths above the upper and
inner border/corner of the knee cap.
For Clinicians: this point corresponds with the anterior cutaneous
branches of the femoral nerve, the muscular branch of the femoral
nerve, a portion of the great saphenous vein, the muscular branch of
the femoral artery and companion vein, and the articular branch of
the descending genicular artery.

Spleen 6 (SP-6): located approximately three finger widths above the
inner ankle bone, in a tender region of the lower calf muscle.
For Clinicians: this point is found in between the medial margin of
the tibia and the soleus muscle. As you go deeper, this point
corresponds with the flexor digitorum longus and flexor hallucis
longus muscles. This point also corresponds with a cutaneous branch
of the saphenous nerve, motor branches of the tibial nerve, and the
deeper trunk of the tibial nerve. A superficial branch of the great
saphenous vein, the posterior tibial artery, and a companion vein to
the posterior tibial artery are also in this region.
Large Intestine 4 (LI-4): located in the soft, fleshy web that sits
between your thumb and forefinger.

For Clinicians: this point corresponds with a muscular branch of the
median nerve, the deep branch of the ulnar nerve, proper palmer
digitial nerves from the first common palmar digital nerve, and the
superficial branch of the radial nerve. Tributary branches of the
cephalic vein, the radial artery, and the first dorsal metacarpal
artery and companion veins can also be found in this region.

Liver 3 (LR-3): located in the soft flesh that sits between your big
and 2nd toes, the equivalent of LI-4 on your foot.

For Clinicians: this point corresponds with the medial dorsal
cutaneous nerve, the medial branch of the deep peroneal nerve, and a
muscular branch from the deep branch of the lateral plantar nerve.
The dorsal venous network of the foot , the first dorsal metatarsal
artery, and a companion vein are also found in this region.
Some Notes Regarding Acupressure: in general, you should feel around
for a tender spot in each of the regions described above. You should
apply enough pressure to feel a mild, dull, achy pain. If you have
varicose veins, do not massage any of your muscle groups without
first consulting with your family doctor. It is best to massage each
point on both sides of your body. If you are not sure about the
location of each of the points listed above, I highly recommend that
you take a look at the following book, the best of its kind:
Acupressure’s Potent Points: a Guide to Self-Care for Common
Ailments.
Avoid all sources of MSG and artificial sweeteners; both are known to
damage the cells that make up your nervous system.
Take a high quality probiotic on a daily basis; this is the easiest
step that you can take right away to improve the strength of your
immune system.
Consider doing a juice fast to help remove stored toxins from your
tissues, particularly from the insulating sheath that surrounds your
nervous system.
Ensure adequate vitamin D status. Vitamin D is essential for optimal
nervous system and immune system health.
Following the recommendations listed above as a means to addressing
seasonal allergies requires a lot more effort than taking an over-the-
counter drug like Claritin. Please keep in mind that in addition to
helping you overcome seasonal allergies, following these
recommendations can also help you improve your overall health without
a number of “side” effects like dizziness and drowsiness.


To visit group on the web, go to:
http://groups.yahoo.com/group/howtosurvivalistclub/


2,335 posted on 04/24/2008 5:24:58 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: nw_arizona_granny

Thanks for the info. This site is a real treasure!


2,336 posted on 04/24/2008 5:44:37 AM PDT by nanetteclaret ("I will sing praise to my God while I have my being." Psalm 104:33b)
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To: All

April 23, 2008
Era of cheap food ends as prices surge

Steve Hawkes, Greg Hurst and Valerie Elliott

http://business.timesonline.co.uk/tol/business/industry_sectors/consumer_goods/article3799327.ece

Families have been warned that the prices of basic foods will rise
steeply again because of acute shortages in commodity markets.

Experts told /The Times/ yesterday that prices of rice, wheat and
vegetable oil would rise further. They also forecast that high prices
and shortages -— which have caused riots in developing countries
such
as Bangladesh and Haiti -— were here to stay, and that the days of
cheap produce would not return. Food-price inflation has already
pushed
up a typical family’s weekly shopping bill by 15 per cent in a year.

A further 15 per cent increase in the price of a standard Kingsmill
loaf
would push it up from £1.09 to to £1.24. Butter has gone up by 62 per
cent in the past year. A similar rise would bring the price of a 250g
pack to £1.52.

The price of rice, which has almost tripled in a year, rose 2 per
cent
on the Chicago Board of Trade yesterday as the United Nations food
agency gave warning that millions faced starvation because aid
agencies
were unable to meet the additional financial burden.

Gordon Brown responded to mounting concerns about the global rise in
food prices by signalling that he might scale back Britain’s
commitment
to biofuels, which critics say has exacerbated the food crisis
because
land has been given over to grow crops for energy rather than food.

John Bason, finance director of Associated British Foods, one of
Britain’s biggest food producers, said that wheat prices had doubled
in
a year and supermarkets would have to raise the price of bread again.
Vegetable oil was also likely to soar in price because the price of
corn
oil in the US had almost tripled, he said.

Poor harvests and fierce competition for food supplies has already
meant
the price of eggs, rice, bread and pasta in supermarkets has rocketed.

MySupermarket.co.uk
http://www.MySupermarket.co.uk
said that eggs
from
free-range poultry in Tesco, Asda and Sainsbury’s were 47 per cent
more
expensive than a year ago; basmati rice was up 61 per cent and
fusilli
pasta 81 per cent.

continues.


2,337 posted on 04/24/2008 8:24:32 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: nanetteclaret

Thank you.

Keep reading, never know what we will learn here.


2,338 posted on 04/24/2008 8:30:44 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

Your Digestive System - a Ticking Time Bomb

By Willie Jones

Before digestion actually occurs, the smell of food or the thoughts
about food when you are hungry is the signal to salivate. This
moistens the mouth and makes it possible to swallow food.
Digestion occurs in four stages beginning with the mouth, stomach,
small intestine and large intestine.

Mouth

There are two actions that take place when you put food in your
mouth. One is to start breaking down food by chewing. While you are
chewing saliva further breaks down food because of the enzyme
amylase. Not chewing your food enough causes strain on the stomach to
break down larger chunks.

Stomach

The stomach produces about 3 quarts of acid per day. This in combinat
ion with enzymes further breaks down the food. It is in the stomach
that proteins, fats, carbohydrates, vitamins and minerals are
processed for nutrient absorption. The hydrochloric acid also kills
off viruses and bacteria.

Small Intestine

The pancreas, which releases enzymes, and the gallbladder, which
releases bile salts, assist the small intestine in further breakdown.
It is in the small intestine that most of the nutrient absorption
takes place. Unfortunately, today’s poor diets from over processed
foods, pollutants in our agriculture and misinformation, has created
a nation susceptible to poor health and disease. Long term poor diet
results in the body literally starving for nutrients while we gain
unwanted weight, fatigue and immune system difficulties.

Large Intestine

The large intestine takes the remaining mass and absorbs water,
electrolytes and some left over nutrients. The indigestible mass
remains until it can be excreted.
What Can Go Wrong
Most everyone has experienced diarrhea or constipation in their lives
and someone who is in relatively good condition will find this to be
temporary. Diarrhea is when the muscles in the intestines move the
mass along too quickly and there is not enough time for the water to
be absorbed in the system. This is why doctors get concerned about
dehydration. The opposite is true for constipation where the waste
moves along very slowly so the water gets absorbed and the waste
hardens making it difficult to excrete.

There are several conditions that cause havoc in the intestines that
can cause poor health. Irritable Bowel Syndrome or IBS, is where the
muscles in the colon are not working properly. This can cause
constipation or diarrhea, bloating and cramping, a very uncomfortable
condition.

Colitis is a chronic inflammation of the intestines where the top
layer of lining of the intestinal wall can be damaged and ulcers
occur. This causes diarrhea, abdominal pain and possible bleeding.

Ulcerative Colitis can be difficult to diagnose because it is similar
to IBS and Crohns disease.

Crohns disease mainly affects the small intestine but can affect any
part of the digestive system including the mouth and stomach.

This
disease causes inflammation even deeper in the intestinal lining.

The stomach and esophagus are not immune to irritation. The esophagus
can get inflamed from acid reflux or GERD. The acid from the stomach
can move up to the esophagus and damage the lining. The stomach can
experience ulcers which can be quite painful.

There are other digestive disorders that can make one’s life
miserable, but, there is hope for any of these conditions.

Lifestyle
changes and eating habits can do much to ease or reduce symptoms. The
fuel you put in your body has everything to do with how efficiently
your body runs. It is a well known fact that if you put bad gas in
your car it will run poorly or not at all. The same holds true for a
body. If you have spent years abusing your body by giving it bad
fuel, it stands to reason that it will not function well. So what do
you do?

Start by evaluating what you eat on a daily basis and keep notes. Get
educated in health and nutrition. The grocery stores are full of
canned and packaged processed foods. Processed foods are truly an
enemy to good health. Some nutrition is taken out, preservatives put
in to ensure shelf life, great for the shareholders who are happy
with their profits but bad for proper health.

Next time you go to a grocery store try this little exercise. Avoid
all the center aisles for food items. This means no canned or
processed foods, only non food items such as toothpaste, paper towels
etc. Do go to the meat dept. for all natural meats, (but do keep
portions way down, you really don’t need much more than 3 oz). Then
go to the produce section for fresh fruits, vegetables and herbs,
preferably organic. This means actual cooking which may not be as
convenient as processed foods, but by far much healthier. If you
don’t have time to cook daily, take a Sunday afternoon and prepare
meals to place in the freezer.

Drink a lot of water! Just drink up all day long. You would be amazed
at what drinking water can do for your health. (Note, the more
dehydrated you are, the more pain you feel) Water is so important in
flushing your system of toxins and waste. Your toilet will not flush
without water and this is true for your body as well. Most Americans
are semi dehydrated and don’t know it. You can get some of your
liquids from fruits and vegetables, teas etc., but not drinking water
through out the day will make it tough on your entire body.

Some
times when you feel a bit hungry you may actually be thirsty.

Drink a
glass of water first. If your craving for food goes away then you
know it was thirst.

Your body relies on the digestive system for your very survival.

A
malfunctioning system impairs water and nutrient absorption. It can
go like this for a long time but at your own peril. *** Long term
neglect can result in conditions such as GERD, IBS which includes
chronic constipation, diarrhea, Crohn’s disease, ulcerative colitisor
Celiac disease or even cancer.*** While you may enjoy the cookies,
pies, cakes and fatty foods that you know are not good for you, you
will pay later! No matter the state your body is currently in with
regards to the digestive system, you can do something about it.

So DO
something about it! You’ll live longer, lose weight and feel so much
better.


2,339 posted on 04/24/2008 8:40:13 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

Medicinal Uses of Dandelion

http://www.gardensablaze.com/HerbDandelionMed.htm

The humble little Dandelion has remarkable nutritional value, being
very high in vitamins A and C, with more beta carotine than carrots
and more potassium than broccoli or spinach, not to mention healthy
doses of iron and copper for good measure. Medicinally, Dandelions
are considered very safe and effective as a general tonic that helps
strengthen the liver, gallbladder, pancreas, spleen, stomach, and
intestines, improving bile flow and reducing inflammation in cases
of hepatitis and cirrhosis. Dandelions also help to dissipate
gallstones and are believed to improve kidney function, thereby
improving overall health and clearing skin problems.

Dandelion tea is the perfect choice for those with the above problems
or those who lead relatively sedentary lifestyles and who experience
discomfort associated with this, such as constipation, digestive
disorders, indigestion, and general sluggishness and fatigue. Just
one cup per day will yield noticeable results within the first few
months. Tea may also be of benefit for many of the problems
associated with diabetes and low blood sugar.

Externally, the white sap from the stems or roots can be applied
directly to ease the pain of sores and bee stings, and is useful in
the elimination of warts, acne, and calluses.

Dandelion coffee is made by grinding roasted roots, and makes a nice
substitute for regular coffee, but without the caffeine (see main
Dandelion page for instructions). People who can’t tolerate much
coffee can drink as much as they please and reap the health benefits
without any side-effects. For the sweets lover, ground root mixed
with warm milk and a little sweetener makes a very tasty and
nutritious creamy beverage with few calories.


2,340 posted on 04/24/2008 8:42:30 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

Home Alone—Living Off the Grid

http://www.homeenergy.org/archive/hem.dis.anl.gov/eehem/93/930509.html

[I have not checked this one...granny]


2,341 posted on 04/24/2008 8:44:02 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

Living Off the Grid

http://www.off-grid-living.com/?hop=param01


2,342 posted on 04/24/2008 8:44:55 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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Cheese and Squeeze [ Cheddar and Beef ] Biscuit Balls

These are GREAT as a quick breakfast on the go, as a snack, or a side
dish to just about any meal.

1 lb extra lean ground chuck or ground sausage, omit the spices below
1/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1 teaspoon ground sage
1/4 teaspoon dried basil or 1/8 teaspoon ground basil
1/8 teaspoon finely ground celery seed
24 ounces finely shredded cheddar cheese
3 cups baking mix
1 cup 2% low-fat milk, plus
3 tablespoons 2% low-fat milk

Preheat oven to 375 degrees.

Brown together lean ground meat and all spices until softly brown.
Drain well.

Mix baking mix, milk, and cheese until it follows the spoon around
the bowl, forming a nice dough base.

Add in warm spiced meat and mix well, but not too much. You don’t
want your dough to be tough.

Using your hands, form 1 1/2” to 2” balls and place on parchment
covered cookie sheet [2 wide if 2” balls, 3 wide if 1 1/2” balls are
used]. You may need several sheets and 2 open layers in your oven,
depending on sheet and oven sizes.

Bake in a moderate oven 10-13 minutes, or until a nice golden brown.

As a snack, serve with wasabe, sour cream, hot sauce, ranch dressing,
cheese dip, etc.


2,343 posted on 04/24/2008 8:53:58 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

Cinnamon Roll Pancakes

2 c biscuit baking mix
1-1/3 c half & half or milk
1 egg, beaten
2 T sugar
3/4 t cinnamon
1/4 c ground pecans
Butter & Syrup
Pam

Mix first 6 ingredients well together and cook on a hot, Pam sprayed
griddle or skillet. I use an ice cream scoop to portion the batter
and they all are the same size. Cook brown on both sides, plate and
serve with butter and sugar. These are very good and addictive!!
Makes about 7-8 pancakes.


2,344 posted on 04/24/2008 8:55:47 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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http://www.dandyblend.com/

Dandy Blend instant dandelion beverage is the only instant herbal coffee substitute in the United States that features both the health benefits of dandelion and the rich, full-bodied flavor, smoothness and texture of real coffee. Many say that, because it lacks bitterness
and acidity, it actually tastes better than coffee.

The Many Faces of Dandy Blend — A Most Versatile Beverage
One level teaspoon in eight ounces of water makes a delightful dandelion tea. A rounded teaspoon makes a fullbodied cup of coffee, and a heaping teaspoon to a full tablespoon makes an exquisite espresso beverage, all possessing the amazing health benefits, diuretic and liver tonic properties associated with dandelion root teas. It is so versatile that any type of gourmet coffee beverage made from it is virtually indistinguishable from the real thing, and it can be used in any recipe requiring coffee as an ingredient. Dandy Blend tastes great served iced or hot, and dissolves instantly in both hot or cold liquids. This delicious herbal coffee is especially good made with milk or dairy alternatives and your favorite flavorings. Those using it to wean themselves from coffee report that the transition is seamless– no headaches, upset stomachs, jitters or other symptoms of withdrawal.

The Constituents
Dandy Blend is made from the totally water-soluble extracts of three roasted herb roots– dandelion, chicory and sugar beet– and two roasted grains – barley and rye. Nothing other than extracts of the three roasted roots and two roasted grains is in Dandy Blend. It is naturally sweetened by the fructose released from the breakdown of the storage starch inulin when the dandelion and chicory roots are roasted. Because all sweetening comes from substances in the roots, Dandy Blend is a low carbohydrate beverage, with only 1 gram of carbohydrate per cup. All ingredients have been chosen because of the health benefits historically associated with them. Every cup
contains 630 mg. of dandelion and chicory, which are rich in trace minerals and health-promoting substances and have been renown for centuries as liver cleansers, blood purifiers, gastrointestinal regulators, diuretics, and regulators of acid-base balance. Substances within them help alleviate the symptoms of acid reflux, gall bladder problems, and other health complaints. In addition, chicory is well known for stimulating the growth of beneficial intestinal bacteria. Sugar beet extract contains minerals that strengthen the blood, and the extracts of barley and rye are full of B vitamins and other nutrients.

Potential Health Benefits

continues, with lots of information and says you can order a sample or place an order...
granny


2,345 posted on 04/24/2008 10:13:55 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

T O D A Y ‘ S Q U O T E
- - - - - - - - - - - - - - - - - - - - - -
Oh, wouldn’t the world seem dull and
flat with nothing whatever to grumble
at? ~W.S. Gilbert
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
T O D A Y ‘ S T I P S
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Home and Hearth: Helpful Tidbits

Today I have few helpful tips to use around the house.

HOMEMADE DUSTLESS DUSTERS
Hem white cheesecloth in thirty inch length, fold in a small
square. Place the dry clean cloths in a fruit jar with a mixture
of one pint hot water stirred with one-fourth cup lemon oil.
With a stick, press the liquid into the cloth. Squeeze dry and
hang in the air. Wash after using. Dusters must be kept clean.

CAN SIZES
Some handy information to use when you are
trying to convert older recipes.

No. 1 = 1 1/4 cups or 10 1/2 to 12 ounces
No. 2 = 2 1/2 cups or 20 ounces
No. 2 1/2 = 3 1/2 cups or 27 to 29 ounces
No. 3 = 5 3/4 cups or 51 ounces
No. 10 = 3 quarts or 6 1/2 pounds to 7 pounds and 5 ounces
No. 300 = 1 3/4 cups or 14 to 16 ounces
No. 303 = 2 cups or 16 to 17 ounces

SCORCH MARKS
These tips are from a 1941 J.R. Watkins Company
tip book.

To remove scorch marks from cotton dip the article in
cold water and hang dripping wet in sunshine. When dry,
repeat process until all the scorch is removed. Or rub
material with pure onion juice and wash in cold water.

To remove scorch marks from linen, try lemon juice
and salt and place material in the sun. If not effective,
use the following solution: 1 cup vinegar, 1/2 ounce
soap, 2 ounces Fuller’s Earth, juice of 1 lemon. Boil
mixture, spread on the stain and let dry. Wash out
stain.

To remove from white clothes rub salt and lemon juice
into stain and hold over steam. Then wash in clear water.

Scorched Clothing When Ironing: Rub scorched surface
with a cloth dipped in diluted peroxide. Then iron the
spot and the stain will disappear.

(Fuller’s Earth is used in kitty litter and is used by garages
to soak up oil and spills. There is also a cosmetic grade
available)

More: Handy tips for speed cleaning your house-
http://www.oldfashionedliving.com/cleaning5.html


2,346 posted on 04/24/2008 10:38:42 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

chickens like to scratch, and eat bugs and make little holes to have
dirt baths in
BIG chickens like mine like to excavate strip mines if you let them
or maybe they are digging to china?

( if you need ground tore up and don’t have pigs....use big chickens)
they will also eat ticks btw
smallish hens and smallish chicken tractors..... can be moved easily
before they destroy the ground....they will aerate, fertilize and
debug it for you

i don’t remember from your pictures but i am pretty sure you can
figure something out
my nonna kept chickens in brooklyn when mom was a child

vi
(course mom was born in 1915, but STILL.............)

[I did not know they ate ticks...granny]


2,347 posted on 04/24/2008 10:49:33 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

I plan to follow some of the advice on this site.
K .

http://nature.berkeley.edu/urbanbeegardens/general_stingfacts.html

They have a chart on plants and their attractiveness to bees:
http://natureberkeley.edu/urbanbeegardens/docs/FullPlantList.pdf

Check out the plants in the bee friendly garden tool area:
http://natureberkeley.edu/urbanbeegardens/gbt.html

Despite their occasional aggressive behavior male bees of all species
are
stingless. One way to distinguish females from males is that on a good
day
females’ legs head or bellies - depending on the species - are covered
with
bright blobs of yellow purple or white pollen. Females spend most of
their
time shimmying through pollen and sipping nectar from their favorite
flowers
while males are frequently attending other business.

Some of the topics here are:
Why Make Yours A Bee Garden?
Bees: The World’s Star Pollinators
Creating A Great Bee Garden
Mulch Madness
Where Do Bees Nest In the City?
Natives Vs. Exotics
Solitary Bees
Bees & “Weeds”
Flowering Season Vs. Bee Season
A Guide To Closer Bee Observations
Stinging: Facts Vs. Fears


2,348 posted on 04/24/2008 11:00:48 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

I donÂ’t know if this will work for yaÂ’ll. Attached is the file in the
new
doc format. I can try to save it in an older doc format. Well maybe
cut and
paste! Ok. That looks ok on my computer. Here ya go:

Emergency Evacuation Kit Class – EEK!

Prepare Ye- Ezra Taft BensonA revelation of the Lord to Joseph Smith,
the
Prophet, at a conference of the Church January 2, 1831, reads as
follows: “.
. . if ye are prepared ye shall not fear.” D&C 38:30.)

In D&C 1 of the Doctrine and Covenants we read these words: “Prepare
ye,
prepare ye for that which is to come.” (D&C 1:12.

What are some of the calamities for which we are to prepare? In D&C 29
the
Lord warns us of “a great hailstorm sent forth to destroy the crops of
the
earth.” (D&C 29:16.) In D&C 45 we read of “an overflowing scourge; for
a
desolating sickness shall cover the land.” (D&C 45:31.) In D&C 63 the
Lord
declares he has “decreed wars upon the face of the earth.” (D&C 63:33.)
In
Matthew, we learn of “famines, and pestilences, and earthquakes. . . .”
(Matt. 24:7.) The Lord declared that these and other calamities shall
occur.
These particular prophecies seem not to be conditional. The Lord, with
his
foreknowledge, knows that they will happen. Some.. will come about
through
man’s manipulations; others through the forces of nature and nature’s
God,
but that they will come seems certain. Prophecy is but history in
reverse—a
divine disclosure of future events.Yet, through all of this, the Lord
Jesus
Christ has said: “. . . if ye are prepared ye shall not fear.”

SO thatÂ’s why we are here tonight, to begin to prepare!

What, then, is the Lord’s way to help us prepare for these calamities?
The
answer is also found in section one of the Doctrine and Covenants,
wherein
he says: “Wherefore, I the Lord, knowing the calamity which should come
upon
the inhabitants of the earth, called upon my servant Joseph Smith,
Jun., and
spake unto him from heaven, and gave him commandments; And also gave
commandments to others. . . .” (D&C 1:17-18.) He has also said: “Search
these commandments, for they are true and faithful, and the prophecies
and
promises which are in them shall all be fulfilled.” (D&C 1:37.)

What is a 72-hour kit?

Why do we need one?

What is typically in one?

(Write answers on the board.....)

IÂ’d like to suggest Another Approach to the 72 Hour KitThe Eight
Definites

If nothing bad happens during the next 72 hours it is certain you will
do
the following eight things:Communicate, See, Walk, Maintain body
temperature, Sleep, Drink fluids, Eat, and Eliminate.

If there is a crisis or emergency of any kind, it is equally certain
that
it is imperative to accomplish the same eight vital functions during
the
ensuing three days, regardless of the changes in your environment.

1. Following a catastrophic event the need to communicate goes up, not
down,
and it is UNACCEPTABLE to spend the subsequent 72 hours unable to
communicate with family, friends, and rescuers. Your life may depend on
getting help, their lives may depend on your finding out they need
help, and
even if they remain unengaged, they will desperately want to know your
status. Communication is essential.

2. Spending three days in darkness, or otherwise unable to see, is
UNACCEPTABLE. Even three minutes without vision for whatever reason, in
the
initial stages of a catastrophe could prove irrecoverable. Being able
to
see, at all times, in all places, independently, is essential.

3. Being incapacitated or immobilized in an emergency is UNACCEPTABLE.
You
must be able to walk, at all times, regardless of circumstances.

4. You must be able to maintain your core body temperature to remain
alive.
Hypothermia and heatstroke are killers. There is no natural environment
on
Earth where human societies are not required to regulate their body
temperature at least some of the time through external means. Spending
three
days either too hot or too cold is

UNACCEPTABLE.

5. In three days time you must sleep. No matter where you are, or what
the
circumstace, you must be able to get some sleep during the first 72
hours
after a crisis. You will be useless to yourself or anyone else without
it,
and you may find that the quality of that sleep has a direct bearing on
the
outcome.

6. In our climate, during the summer, a person can be in serious
trouble
after only three hours without water, much less three days. Putting
yourself
in—or letting yourself get into—a situation where there is any
possibility
of having to go one day, much less three, without water is foolish and
UNACCEPTABLE.

7. A person can live for three days without food, but the third day he
is
useless, and irrational. Going hungry for three days as a part of any
other
on-going crisis is UNACCEPTABLE.

8. The waste products produced by the body continually, must be
eliminated
in a timely manner, or very unpleasant things start to happen. Going
three
days without this release isnÂ’t going to be possible, and in any case
even a
few hoursÂ’ inconvenience, or lack of commensurate cleanup, is
UNACCEPTABLE.

The question becomes, “What can I put in a backpack, and be prepared
to
carry with me, that will empower me to do The Eight Definites, no
matter
what happens?

Here are some suggestions:

Communication: Contact information, coins for pay phone, phone card,
signal
mirror, light sticks, flares, battery-powered radio, walkie-talkies,
shared
contingency plans, out of state contact, flag or bandana, safe-arrival
call
(a safety procedure family members are taught to expect of each other),
pens
and markers, notebooks, HAM radio license and

equipment

See: Flashlight, extra batteries, spare eyeglasses, goggles, sun hat,

Walk: Given that you will want to collect, organize, keep ready, and
take
with you the plethora of supplies here described, a backpack might be
the
best way to do that. A backpack accomplishes many things, but what it
mainly
does, and does better than any other kind of container, is help you
walk.
Your ability to walk will also be helped by having: Shoes, socks,
bandaids
or moleskin (for blisters), toenail clippers, long pants & long-sleeved
shirt. With young kids you might also need a stroller or wagon.

Maintain body temperature: Coat, jacket, sweater, hat, balaclava,
gloves,
coveralls, metallized mylar. In the summer youÂ’ll want a baseball
cap, any
maybe pony tail bands.

Sleep: Blanket or small sleeping bag. Dark cloth (to enable daytime
sleep,
or in a lighted shelter. Pillow. Tent. Mosquito net.

Drink fluids: Water, water bottles, iodine or chlorine for
disinfection,
cloth for blotting up water, juice, filtration device, pan or metal cup
with
lid and handle to boil water,

Eat: Cookies, nuts, fresh fruit, dried fruit, dried cereal, peanut
butter,
crackers, candy, MREÂ’s, Eliminate waste: Tissue, wet-wipes, hand
sanitizer,
plastic bags, bucket, shovel, cat litter, diapers (put a note on your
kit to
grab these when you are leaving the house)The Twelve MaybesThe above
are the
things you WILL have to do, and can certainly count on. The following
are
things you MIGHT have to do, or MIGHT very much want to do. The need
for
each of these is made more likely or more critical, not less, by an
emergency, while the usual resources for accomplishing them are often
removed or compromised.1. Work.2. Cook.3. Bathe.4. Make fire.5. Make
repairs.6. Change clothes.7. Make purchases.8. Improvise shelter.9.
Record
data and events.10. Administer medical attention11. Navigate unfamiliar
terrain or geography.12. Carry out self-defense on behalf of oneÂ’s
self or
the group.So then, “What can I put in a backpack, and be prepared to
carry
with me, that will empower me to accomplish the Twelve Maybes, no
matter
what happens?”

Here are some suggestions:Work. Leather gloves, bandanna, tools, Cook.
Sauce
pan, can opener, knives, utensils, plastic cups, paper plates, Bathe.
Bucket, washcloth, towel, shampoo, toothbrush & paste, comb, Q-tips,
Make
fire. (to keep warm, disinfect water, or cook food) Matches, candles,
tender, fire starters, fuel, Make repairs. Pocket knife, whetstone,
sewing
kit, pliers, file, epoxy, tape, scissors, wire and string, matches
candle &
holder.Change clothes. Complete change of clothing.Make purchases.
Cash,
checkbook, credit card, barter items.Improvise shelter. Tent, tarp,
rope,
tape, metallized Mylar, Record data and events. Pens and markers,
notebooks,
camera, Administer medical attention to self or someone else. This
might
take the form of internal medication (drugs), external doctoring
(bandages),
or procedure (CPR or childbirth). First Aid Kit.Drugs: aspirin,
ibuprofen,
prescription medications, antibiotic ointment, topical anesthetic,
alcohol,
Navigate unfamiliar terrain or geography: Maps, compass, GPS receiver,
binocular or telescope, second flashlight, more batteries.Carry out
self-defense on behalf of oneÂ’s self or the group: Knife, gun,
ammunition,
club, CCW permit, physical conditioning, martial arts training,
firearms
training.

These are the obvious, but donÂ’t forget the higher and more subtle
resources: good flashlights, traveling in groups, the judgment to stay
out
of trouble spots, and the freedom to avoid competing with desperate
people
for scarce resources, by quietly laying up in store during good times
the
things you know you will need when the store shelves are being raided.

In our most recent General Conference, we sustained a new apostle, the
following comes from an interview he gave after being sustained.

Because of his banking background, he was asked by this reporter to
comment

on news reports of pending economic difficulties around the world, and
the
long standing counsel by the LDS Church to it´s members to get out of
debt
and to store a year´s supply of food.Elder Christofferson said that
when we
know that rain is coming we get out an umbrella. “Prepare for rain,” he
stated

One of the greatest calamities in the world would be the calamity of
sitting
down and waiting for calamities.” We must...do...the things we can do”
(Richard L. Evans, Conference Report, April 1950, p. 105)

You can access this file at the URL:
http://groups.yahoo.com/group/FoodStorageTheBasicsandBeyond/files/72%20hour%20kit%20information/Another_Approach_to_the_72_Hour_KitThe_Eight_Defin.pdf

From an LDS group member’s class on 72 hour kits. You will need to join to read the files.
granny


2,349 posted on 04/24/2008 12:09:24 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

Apple Cinnamon Syrup 6 Pints

6 cups apple juice
3 cinnamon sticks, broken up
5 cups sugar
4 cups water
3 cups corn syrup
1/4 cup lemon juice

Combine apple juice and cinnamon sticks in a large saucepan. Simmer 5
minutes, and set aside. Next, combine the sugar and water in a medium
saucepan. Boil to 260*F. Add apple juice and corn syrup to sugar syrup.

Boil 5 minutes. Remove the cinnamon sticks. Stir in the lemon juice.
Ladle the hot syrup into hot jars, leaving 1/4” headspace. Adust caps.
Process in a boiling water canner 10 minutes.

Yield: about 6 pints.


2,350 posted on 04/24/2008 3:55:17 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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