Once You Know, You Newegg

$5 to drive through Fort Desoto!

I have been riding my motorcycle through Ft Desoto to unwind and get away from all the traffic for 30 years. There is no way I will pay $5 to ride through the park. Goodbye Ft. Desoto, you are no longer on my recommended places to visit for the tourists I advise. Really people, $5 to ride my motorcycle through Ft Desoto?? C-mon man!

$5 fee for Fort Desoto

So, some smart opportunist will now start an electric trolly shuttle service at $2 per person. Right? So much for the grass on the sides of the road due to parked cars!
Lower income folks NO ENTRANCE!
I took this picture around noon on 12/31/2011. Here is the booth on the border. Yes, a minivan full of seagull feeding, littering and cell phone tethered kids can get in for $5 for all day but, forget about the responsible bikers or Mom’s lulling a kid to sleep in the back seat just looking for a safe low stress place to ride. Well, Saint Pete’s last free destination that is worth a crap has been taken away from us. Time to move. Oh yeah, it costs $5.75 to get to Fort Desoto. Two tolls and then this little booth that screams to me “Low income? NO ENTRANCE!” and “BIKERS NOT WELCOME!” Forget about those nice Sunday morning drives through the park unless you have $5.75 plus gas. Looks like my cruises will be over the Skyway from now on. That’s only $2 and the view is better.

Acceptable Solutions?
Pay by the hour, first hour is free.
How about just a fee to park?
How about Florida residents free?
How about those utilizing SunPass?
Why not just pay for a parking pass? No parking pass, lower toll.

Obvious issues:
How about the first toll to get to the $5 toll? Still have to pay that one too right? Yes.
Why are “they” making Ft. Desoto off limits to low income families?

Should I ever desire to go to a beach at Fort Desoto ever again, I will just come by boat. Are you going to toll me then?

How about the billions of dollars of real estate and yachts we are forced to observe on the way in? Some houses in the millions right at the entrance to the park.
Where is all that tax money going again?

Finally, eat the rich (and the cell phone tethered fast food eaters too..)

How about the people who passed this kissing my ass!

Looks like today will be my last ride through Fort Desoto…

Here is an article on WTSP.

Factory Farms – Have it their way, artificially enhanced and barely legal.

Hold the Pickle, Hold the Propyl P Hydroxybenzonate


Factory Farming: The True Costs
Despite overwhelming scientific evidence presented during the past 2 decades demonstrating a relationship between factory farm meat consumption and disease, the amount of animal flesh consumed in the U.S. has not dropped. In fact, it has increased slightly. The per capita consumption of mammal and bird flesh rose from 196 lbs. in 1980 to 213 lbs.

Americans continue to eat large amounts of animal flesh – far more than what could be considered necessary for nutritional purposes – because it is aggressively marketed to seem desirable and essential, it is readily accessible and convenient, and because it is relatively cheap.

Eat This Kill A Tribe

A Brazilian cattle ranching company is seeking permission from the Paraguayan government to destroy the forest where the Ayoreo-Totobiegosode Indians live, one of the last “uncontacted” tribes in the world. If it does, the last of the uncontacted Totobiegosode will be wiped out.

This is happening more frequently, in Brazil a yanonami tribe was displaced so that a cattle farm could be built funded by McDonalds meet with demands. In Sumatra, a whole lot of forests were removed displacing and killing hundreds of orangutans so that they could grow palm oil plantations.

The take-over of agriculture in the U.S. by large corporations has allowed a larger number of animals to be produced more quickly and for less money. Agribusiness has reaped great profits while keeping consumer prices low. But the real costs of factory farming – in terms of the loss of family farms, food-borne illness, damage to the environment, and animal suffering – have been tremendous. To produce even more fast food “ingredients”, the fast food industry has massive, well established factory farms in third word countries where animal conditions and cruelty are even more severe and the low labor cost forces workers to live in poverty.

A handful of the world’s largest food companies and commodity traders, including McDonald’s in the UK, are driving illegal and rapid destruction of the Amazon rainforest, according to a six-year investigation of the Brazilian soya bean industry.

The report, published today, follows a 7,000km chain that starts with the clearing of virgin forest by farmers and leads directly to Chicken McNuggets being sold in British and European fast food restaurants. It also alleges that much of the soya animal feed arriving in the UK from Brazil is a product of “forest crime” and that McDonald’s and British supermarkets have turned a blind eye to the destruction of the forest.

The report, by Greenpeace investigators, details how the world’s largest private company, the $70bn (£40bn) a year US agribusiness giant Cargill, has built a port and 13 soya storage works in the Amazon region. It provides farmers with seeds and agrochemicals to grow hundreds of thousands of tonnes of beans a year, which the company then exports to Liverpool and other European ports, mainly from Santarem, a city on the Amazon river

Loss of Family Farms
Family farms are being squeezed out of business by their inability to raise the capital to compete with huge factory farms. Traditional farming is labor intensive, but factory farming is capital intensive. Farmers who do manage to raise the money for animal confinement systems quickly discover that the small savings in labor costs are not enough to cover the increasing costs of facilities, energy, caging, and drugs.

The increase in factory farms has led to a decrease in the price independent farmers get for their animals, forcing thousands out of business. The number of U.S. farmers dropped by 300,000 between 1979 and 1998.

During a recent 15-year period, hog farms in the U.S. decreased from 600,000 to 157,000, while the number of hogs sold increased. Consolidation has resulted in just 3 percent of U.S. hog farms producing more than 50 percent of the hogs. Similarly, 2 percent of cattle feed operations account for more than 40 percent of the nation’s cattle. In the poultry industry, the number of “broiler” chicken farms declined by 35 percent between 1969 and 1992, while the number of birds raised and slaughtered increased nearly three-fold.

The demise of small farms in the U.S. has been helped along by actions of the federal government. Congress, influenced by strong lobbying groups, has consistently passed federal farm programs benefiting the large agricultural corporations. According to the Center for Public Integrity, between 1987 and 1996, the food industry made campaign contributions of more than $41 million to federal lawmakers.

The bias against small farms continues despite the appointment of a special commission in the late 1990s by then-Secretary of Agriculture Dan Glickman to study how small farms have been displaced by factory farms and how the trend might be reversed. The report from that commission, titled “A Time to Act,” described the enormous social costs of the destruction of the American family farm, as the economic basis of rural communities in the U.S. diminishes and rural towns are “lost.”

Animal Suffering
According to the U.S. Department of Agriculture’s (USDA) National Agricultural Statistics Service, each year about 10 percent, or 900 million, of the animals raised for food never reach the slaughterhouse. They die on the farm due to stress, injury, and disease. The on-farm death rate ranges from a low of 4 percent for cows and calves to 12 percent for turkeys, 14 percent for hogs, and 28 percent for some types of chickens.

Agribusiness corporations claim that animals in factory farms are “as well cared for as their own pet dog or cat.” Nothing could be further from the truth. The life of an animal in a factory farm is characterized by acute deprivation, stress, and disease. Industrialized agriculture has made the determination that it is more “cost effective” to accept some loss in inventory than to spend money on treating animals humanely.

Farm animals, by the millions, are forced to live in cages or crates just barely larger than their own bodies. While some species, like hogs and veal calves, may be caged alone without any social contact, others, like egg-laying hens and chickens, may be crowded so tightly together that they fall prey to stress-induced cannibalism. Unable to groom, stretch their legs, or even turn around, the victims of factory farms exist in a constant state of distress.

If a private citizen confined a dog or cat in a manner common in factory farms, or subjected an animal to surgical procedures without anesthesia, the individual could be charged with cruelty to animals. Farming is an area, however, that federal and state laws protecting animals barely touch. The powerful agribusiness and pharmaceutical lobbies have seen to it that farm animals are specifically excluded from welfare laws.

There are virtually no federal laws that protect farm animals from even the most harsh and brutal treatment as long as it takes place in the name of production and profit. The federal Animal Welfare Act, which regulates the treatment of animals for commercial purposes, does not apply to farm animals unless they are being used in research or for exhibition. Moreover, a majority of states have specifically exempted some aspect of the treatment of animals in agriculture from their cruelty laws.* It is left entirely to the preference of the individual company how many egg-laying hens are stuffed into each little wire cage, or whether an artificially inseminated sow must spend her entire pregnancy chained to the floor of a cement-bottomed cage.

Making People Sick
Factory farm conditions result in severe physiological as well as behavioral afflictions in animals. Anemia, influenza, intestinal diseases, mastitis, metritis, orthostasis, pneumonia, and scours are only the beginning of a long list of ailments plaguing animals in factory farms. By ignoring basic needs such as exercise, fresh air, wholesome food, and proper veterinary care, factory farms are a breeding ground for stress and infectious disease.

It is all done in the name of increasing profits. Animals in factory farms are confined in cages and crates to save on space and limit the number of workers required. The animals are given antibiotics, hormones, and highly concentrated feed to accelerate growth and weight gain.

Factory farms attempt to counter the ill effects of this intensive confinement by administering continuous doses of antibiotics and other drugs to the animals. This “cost effective” practice has a significant negative impact on both the animals and the people who consume them. Veterinarians and animal protection advocates have long expressed concern over the conditions on factory farms, and now medical doctors are warning that the tragedy of factory farming reaches well beyond the farm animals themselves.

In 1954, American farmers used about half a million pounds of antibiotics a year in raising food animals. Today, about half of the 50 million pounds of antibiotics produced in the U.S. each year is used for animals, 80 percent of which is poured directly into feed to make animals grow faster. Among the most commonly used antibiotics are penicillin and tetracycline. The squandering of these important drugs to increase the profits of factory farms is wreaking havoc for physicians in the treatment of human illness.

Widespread overuse of antibiotics is resulting in the evolution of new strains of virulent bacteria whose resistance to antibiotics poses a great threat to human health. Doctors are now reporting that, due to their uncontrolled use on factory farms, these formerly life-saving drugs are often rendered useless in combating human disease.

Conditions on factory farms and in slaughterhouses are also responsible for a large proportion of food-borne illnesses reported in the U.S. each year. Officials at the USDA and the Centers for Disease Control and Prevention have referred to the current situation with food-related disease as an “epidemic.”

Most food-related diseases are caused by the contamination of food, milk, or water with animal fecal material. Animals in factory farms are commonly infected with a number of pathogens capable of causing food-related illness and death that are transmitted to consumers in the flesh itself or through carcass contamination at the slaughterhouse. Studies have found that nearly 80 percent of ground beef sampled – and about the same percentage of poultry – contain microbes spread by animal feces.

According to the General Accounting Office (GAO), 81 million Americans become sick, and 9,000 die, from food-borne illness every year. The GAO sets the price tag for these illnesses and deaths at about $22 billion a year. The full extent of the health ramifications of factory farming is unknown, however, as nobody counts deaths from drug-resistant infections and a majority of food-borne illnesses go unreported.

Poisoning the Land, Air & Water
In 1996, the U.S. cattle, pork, and poultry industries produced 1.4 billion tons of animal waste, or 130 times more than produced by the entire human population – about 5 tons of waste for every man, woman, and child in America. That calculation was included in a 1998 report on factory farming pollution prepared at the request of Senator Tom Harkin (D-IA). The Harkin study attributed 1.2 billion tons of the waste to cattle manure, 116 million to hog manure, and 14 million to poultry manure.

While some of the manure is used to fertilize crops, Harkin’s report noted that most is stored in large pits or “lagoons” where it poses a serious threat to the land, air, and especially the water. A study released in 1998 by the Natural Resources Defense Council (NRDC) claimed that water quality in at least 30 states was threatened by manure from large dairies, feedlots, chicken farms, and hog farms. The study cited the situation in California’s central valley as being particularly acute. “You have 900,000 dairy cows in the valley producing waste equivalent to 21 million people,” said an NRDC official. “That’s having a terrible effect on drinking water quality, fisheries and wildlife.”

In fact, the federal Environmental Protection Agency (EPA) has identified 60 percent of U.S. rivers and streams as “impaired,” and agriculture runoff is cited as the biggest culprit.

After years of inaction, the EPA and some states are finally taking steps to clamp down on agricultural pollution. In 1998 the EPA began implementation of a plan to impose new pollution controls on cattle, hog, and poultry farms. Revised regulations governing concentrated animal feeding operations (CAFOs) were finally approved in late 2002. The new rules require that farms develop a plan to manage animal manure and expand the number of facilities covered from 4,500 to 15,000.

Unfortunately, the CAFO rules don’t apply to the majority of poultry farms and do not extend to the big processing companies that contract with farmers to raise animals. Moreover, the rules do not allow for public review of waste management plans for individual farms.

Oversight by the federal government is essential as three-quarters of U.S. factory farms are subjected to no state pollution controls. California, for example, specifically exempted farm machines from smog restrictions more than 30 years ago, and provided farms with 20-year waivers on water pollution controls. Fortunately, the rules have changed – primarily as a result of environmental lawsuits – and California’s $30 billion agricultural industry is now starting to be held accountable for its waste.

* States that exempt some aspect of agriculture from animal anti-cruelty statute: Alaska, Colorado, Connecticut, Delaware, Georgia, Idaho, Illinois, Iowa, Kansas, Kentucky, Louisiana, Maryland, Michigan, Missouri, Montana, Nebraska, Nevada, New Jersey, New Mexico, North Carolina, Ohio, Oklahoma, Oregon, Pennsylvania, Rhode Island, South Carolina, South Dakota, Tennessee, Texas, Vermont, Virginia, Washington, West Virginia, and Wyoming.

Codes and names of dangerous food additives

Dangerous Food Additives table
Additive Number Name of Food Additive Hyper-
Asthma Cancer
102 & E102 Tartrazine (food color) H A C
104 & E104 Quinoline Yellow (food color) H A C
107 & E107 Yellow 2G (food color) H A C
110 & E110 Sunset Yellow (Yellow food color #6) H A C
120 & E120 Carmines, Cochineal (food color) H A
122 & E122 Azorubine, Carmoisine (food color) H A C
123 & E123 Amaranth (Red food color #2) H A C
124 & E124 Ponceau, Brilliant Scarlet (food color) H A C
127 & E127 Erythrosine (Red food color #2) H A C
E128 Red 2G (Red food color) H A C
129 & E129 Allura Red AC (food color) H A C
E131 Patent Blue (food color) H A C
132 & E132 Indigotine, Indigo Carmine (food color) H A C
133 & E133 Brilliant Blue (food color) H A C
142 & E142 Acid Brilliant Green, Green S, Food Green (food color) H A
143 Fast Green (food color) A
150 & E150 Caramel (food color) H
151 & E151 Activated Vegetable Carbons, Brilliant Black (food color) H A C
154 Food Brown, Kipper Brown, Brown FK (food color) H A C
155 & E155 Chocolate Brown HT, Brown HT (food color) H A C
160b & E160b Bixin, Norbixin, Annatto Extracts (yellow, red to brown natural colors) H A
E173 Aluminium (preservatives) C
E180 Latol Rubine, Pigment Rubine (preservatives) H A C
200 &
Potassium & Calcium Sorbates ,Sorbic Acid (preservatives) H A
210 & E210 Benzoic Acid (preservatives) H A C
211 & E211 Sodium Benzoate (preservatives) H A
212 & E212 Potassium Benzoate (preservatives) A
213 & E213 Calcium Benzoate (preservatives) A
E214 Ethyl Para Hydroxybenzonate (preservatives) A
E215 Sodium Ethyl Para Hydroxybenzonate (preservatives) A
216 & E216 Propyl P Hydroxybenzonate, Propylparaben (preservatives) A
E217 Sodium Propyl P Hydroxybenzonate (preservatives) A
220 & E220 Sulphur Dioxide also Sulfur dioxide (preservatives) H A
221 & E221 Sodium Sulfite or Sodium Sulphite (preservatives) A
222 Sodium Bisulfite or Sodium Bisulphite (preservatives) A
223 & E223 Sodium Metabisulfite or Sodium Metabisulphite (preservatives) A
224 & E224 Potassium Metabisulphite or Potassium Metabisulfite (preservatives) A
225 & E225 Potassium Sulfite or Potassium Sulphite (preservatives) A
E226 Calcium Sulfite or Calcium Sulphite (preservatives) A
E227 Calcium Hydrogen Sulphite or Calcium Hydrogen Sulfite (preservatives) A
E228 Potassium Bisulfite, Potassium Hydrogen Sulfite or Potassium Bisulphite, Potassium Hydrogen Sulphite (preservatives) H A
E230 Diphenyl, Biphenyl (preservatives) C
E231 Orthophenyl Phenol (preservatives) C
E236 Formic Acid (preservative) C
E239 Hexamine, Hexamethylene Tetramine (preservatives) C
249 & E249 Potassium Nitrate (preservative) A C
250 & E250 Sodium Nitrite (preservative) H A C
251 & E251 Sodium Nitrate (preservative) H C
252 & E252 Potassium Nitrate (preservative) H C
260 & E260 Acetic Acid, Glacial (preservatives) A
280 to 283 Calcium or Potassium or Sodium Propionates, Propionic Acid (preservatives) H A
310 & E310 Propyl Gallate (Synthetic Antioxidant) A C
311 & E311 Octyl Gallate (Synthetic Antioxidant) A
312 & E312 Dodecyl Gallate (Synthetic Antioxidant) A
319 & E319 TBHQ, Tert Butylhydroquinone (Synthetic Antioxidants) H A
320 & E320 Butylated Hydroxyanisole (BHA) (Synthetic Antioxidants) H A C
321 & E321 Butylated Hydroxytoluene (BHT) or Butylhydroxytoluene (Synthetic Antioxidants) H A C
330 & E330 Citric Acid (NOT DANGEROUS naturally occurring e330 & 330 citric acid additive – can contain sulfites and mold, explained earlier in the article next to this table printable version link.)
407 & E407 Carrageenan (Thickening & Stabilizing Agent) A C
413 & E413 Tragacanth (thickener & Emulsifier) A
414 & E414 Acacia Gum (Food Stabilizer) A
416 Karaya Gum (Laxative, Food Thickener & Emulsifier) A
421 & E421 Mannitol (Artificial Sweetener) H
430 Polyxyethylene Stearate (Emulsifier) C
431 Polyxyl Stearate (Emulsifier) C
E432 – E435 Polyoxyethylene Sorbitan Monostearate (Emulsifiers Gelling Stabilisers Thickeners Agents) C
433 – 436 Polysorbate (Emulsifiers) C
441 & E441 Gelatine (Food Gelling Agent) A
466 Sodium CarboxyMethyl Cellulose C
507 & E507 Hydrochloric Acid (Hydrolyzing Enhancer & Gelatin Production) C
518 & E518 Magnesium Sulphate (Tofu Coagulant) C
536 & E536 Potassium Ferrocyanide (Anti Caking Agent) A
553 & E553 & E553b Talc (Anti Caking, Filling, Softener, Agent) C
620 – 625 MSG Monosodium Glutamate, Glutamic Acid, all Glutamates (Flavour Enhancers) H A C
627 & E627 Disodium Guanylate (Flavour Enhancers) H A
631 & E631 Disodium Inosinate 5 (Flavour Enhancers) A
635 & E635 Disodium Ribonucleotides 5 (Flavour Enhancers) A
903 & E903 Camauba Wax (used in Chewing Gums, Coating and Glazing Agents) C
905 & 905 a,b,c Paraffin and Vaseline, White Mineral Oil (Solvents, Coating and Glazing, Anti Foaming Agents, Lubricant in Chewing Gums) C
924 & E924 Potassium Bromate (Agent used in Bleaching Flour) C
925 & E925 Chlorine (Agent used in Bleaching Flour, Bread Enhancer and Stabiliser) C
926 Chlorine Dioxide (Bleaching Flour and Preservative Agent) C
928 & E928 Benzoyl Peroxide (Bleaching Flour and Bread enhancer Agent) A
950 & E950 Potassium Acesulphame (Sweetener) C
951 Aspartame (Sweetener) H A
952 & E952 Cyclamate and Cyclamic Acid (Sweeteners) C
954 & E954 Saccharine (Sweetener) C
1202 & E1202 Insoluble Polyvinylpyrrolidone Insoluble (Stabiliser and Clarifying Agent added to Wine, Beer, Pharmaceuticals) C
1403 Bleached Starch (Thickenner and Stabiliser) A

Are All Food additives to avoid !

… linked to hyperactivity, asthma, cancer – avoid these in your every day diet!
Allergic and other reactions to food additives occur hours and even days later therefore many people cannot notice these connections.


I help keep family farmers on their land. Join us at www.FarmAid.org

Ban Fast Food

Eat  fast food to destroy this

A Brazilian cattle ranching company is seeking permission from the Paraguayan government to destroy the forest where the Ayoreo-Totobiegosode Indians live, one of the last “uncontacted” tribes in the world. If it does, the last of the uncontacted Totobiegosode will be wiped out.

This is happening more frequently, in Brazil a yanonami tribe was displaced so that a cattle farm could be built funded by McDonalds meet with demands. In Sumatra, a whole lot of forests were removed displacing and killing hundreds of orangutans so that they could grow palm oil plantations.

Are You Being Fed by a Clown?


There’s a drugless and side effect-free way to reduce inflammation in the body, restore the body’s natural defense system, lose weight, possibly increase lifespan and improve or prevent diabetes, cardiovascular disease and kidney disease. What’s more, you can get the benefits from this natural health strategy no matter what your age or whether you already have a serious disease. So who’s behind these “wild” health declarations? It’s not a supplement maker or natural health group. Instead, the claims come from mainstream science — researchers from the Mount Sinai School of Medicine, to be exact.

Their findings, published in the October/November issue of the Journal of Clinical Endocrinology and Metabolism conclude there’s a simple, inexpensive dietary intervention that could control weight even without changing caloric intake and help make people healthier in a host of ways. The key? Stop eating processed and fried foods.

According to the Mount Sinai study, these foods, which are abundant in Western diets, are loaded with harmful toxins called Advanced Glycation End products (AGEs). AGEs are produced when foods are heated, pasteurized, dried, smoked, fried or grilled. Then, once consumed and inside the body, AGEs adhere to tissues and oxidize them, causing inflammation which can result in numerous diseases. In fact, a long list of animal studies conducted by Helen Vlassara, MD, Professor and Director of the Division of Experimental Diabetes and Aging at Mount Sinai School of Medicine, and her team have previously shown the dangers of AGEs. The oxidative stress from high oxidant levels and inflammation associated with long-term exposure to AGEs increase the risk of diabetes, heart disease, kidney disease and other chronic ills.

The new clinical study, conducted in collaboration with the National Institute on Aging (NIA), built on this earlier animal research but this time looked at what people ate and how it affected their bodies. The researchers studied 325 healthy adults and 66 with chronic kidney disease. A subset of 40 healthy participants and another nine with kidney disease were randomly assigned to follow a regular Western diet full of AGEs or to follow a diet with only one-half the amount of AGEs typically found in the American style of eating. Research subjects in the “AGE-less diet” group were advised to avoid grilling, frying or baking their food. Instead, they were told to eat food that was poached, stewed or steamed. There was no change in calories or nutrient intake during the time of the study.

After four months on the low-AGEs eating plan, the scientists checked the blood of the healthy research subjects. They found that AGE levels, lipid peroxides, inflammatory markers, and biomarkers of vascular function declined by as much as 60 percent. What’s more, a similar reduction was found in the kidney patients after only one month on the AGE-less diet.

In addition, the research team found a positive effect on a cellular receptor for AGEs called AGER1. That’s a critical finding because the AGER1 receptor is needed for removing toxic AGEs from the body. On the other hand, the participants with kidney disease, all of whom had extremely elevated levels of AGEs, had severely suppressed AGER1 receptors. The Mount Sinai scientists speculate that’s because this important defense mechanism is “exhausted” as a result of persistently elevated AGEs.

But there’s good news. After even a short period of not eating AGEs loaded fried and processed foods, the number of AGER1 gene copies was restored to normal levels among patients with kidney disease. That means by simply adjusting the diet to avoid processed and fried foods, the body was rebuilding its healthy defense system.

“What is noteworthy about our findings is that reduced AGE consumption proved to be effective in all study participants, including healthy persons and persons who have a chronic condition such as kidney disease,” said Dr. Vlassara, the study’s lead author, in a press statement.

“This suggests that oxidants may play a more active role than genetics in overwhelming our body’s defenses, which we need to fight off disease. It has been said that nature holds the power, but the environment pulls the trigger. The good news is that unlike genetics, we can control oxidant levels, which may not be an accompaniment to disease and aging, but instead due to the cumulative toxic influence of AGEs.”

Here’s the link to the original study – http://jcem.endojournals.org/cgi/content/abstract/94/11/4483

Source: (NaturalNews)

I help keep family farmers on their land. Join us at www.FarmAid.org

The Meaning of Life

The Meaning of Life – Plastic?


First, a Rant; Real activists don’t eat fast food! Support the farmers! We need healthy food and breathable air not a health care band aid. Fix the problem at the source. Pink ribbon type charities are paying themselves with 92 to 96 cents of every dollar donated! Yes, only $.04 to $.08 of every dollar you donate is actually contributed to the huge expense pool of bureaucrat managed, corporate targeted medical research and… the people running these charities are making $400,000 – $600,000 + a year individually! (example: Breast Cancer Research Foundation)

What are the root causes of most cancers? Pesticides, carbon monoxide and chemicals in our food and air! Support the earth charities who are directly helping everyone, not just a select few. Hug a tree, while you still can.
Think your favorite charity is good? Prepare to be disgusted. http://www.charitynavigator.org/
There are a few, (very few) good “targeted” charities out there however, keep in mind, the only way to eliminate a recurring problem is to locate the cause, not throwing money at the effect. Support bio-diversity, forestry, geo-thermal/solar/wind energy, and Farm Aid.

Now a Story; While on a skate boarding adventure in Ohio, I sat on a bench to rest. A guy sat next to me and saw a farm aid sticker on my board. He said, “Yeah, good to see that. We just voted on a bill here to help the local farmers who are going under. It’s a shame what is happening to them. I wish we could do more to help them.” I looked at the guy and pointed out to him the fast food bag he was holding. Basically, I used far more severe words than “hypocrite” (well, I used that too) ….He wasn’t very happy with me at first but, agreed in the end. Voting is one thing but, actions do speak louder.

My Findings and Philosophy; Far more people don’t care than care. Far more say they care than those who do and actually modify their behavior to coincide. So, where does that leave us? What will it take? Even with a fact encrusted Powerpoint™ presentation to the masses, are we spinning our wheels? Are we just doing this to prove we are a drop in the bucket? Are the drops filling, evaporating or is the bucket just the wrong size, adjusted as necessary by corporate pocketed politicians? If we put a thumping bass and a cowbell on it, will everyone listen then? Are we just vindicating a purpose to bitch? If so then, why the hell are we even here? There can only be one answer, the one thing we do as a species that does nor occur in nature and is not produced by any other known life form, the reason for our whole existence, one word… plastic. Someone out there needed a buttload of plastic. Other interpretations are happily considered.

I help keep family farmers on their land. Join us at www.FarmAid.org

Now some Facts;

Did you know that federal aid earmarked for “farmers” only goes to huge corporate farms?

Have you ever toured a corporate operated beef plant and slaughter house?

Did you know that our health care system is in shambles due to the typical American diet?

Did you know that when you eat fast food you are part of the problem?

Did you know you can actually help and make a difference by just changing your eating habits?

Watch this video:

Get the Flash Player to see this content.

And this video:

Get the Flash Player to see this content.

Millions of Americans must change their eating habits!

After reading, visit the link at the end.

Pope John said it best, “Capitalism Without Responsibility”

Fast Food’s Hidden Dangers

Jeffrey Zurlinden, RN, MS

Every day, about one-quarter of American adults eat at fast-food restaurants. Cheap, tasty, and convenient, fast food is loaded with saturated fat and calories, and it’s low in fiber and nutrients. Thanks in large part to fast food, half of America’s adults and one-quarter of its children are obese, double the rate of a generation ago. Even some popular chicken nuggets, which many consumers consider a healthier alternative, are flavored with beef extract and contain twice as much fat, ounce for ounce, as a hamburger.

Besides the long-term health risks of a high-fat, high-calorie diet, fast-food chains have indirectly changed the way cattle are fed, slaughtered, and processed, making meatpacking the most dangerous job in America and increasing the risk of large-scale food poisoning. In his new book, Fast Food Nation: The Dark Side of the All-American Meal, Eric Schlosser describes fast food’s hidden dangers.

A Lifetime of Fast Food

Although most of the health problems related to fast food aren’t felt until middle age — obesity and diabetes are at an all-time high — the damage starts before children enter kindergarten. Hoping to shape eating habits, fast-food chains market heavily to children. About 96% of American school-aged children recognize Ronald McDonald, second only to Santa Claus. Almost every American child eats at a McDonald’s® at least once a month.

Fast food runs on cheap labor, usually supplied by teenagers. Child labor laws that restrict work schedules are often ignored at fast-food chains. Although part-time employment can teach teenagers responsibility, teenage boys who work long hours are more likely to abuse drugs and get into trouhle. They also risk getting hurt: Each year about 20,000 teenagers suffer work-related injuries, about twice the adult rate.

Meatpacking Factories: Injuries and Food Poisoning

To keep meat prices low, most slaughterhouses have moved out of big cities and into small towns. Instead of hiring skilled, unionized workers, meatpacking plants frequently recruit recent immigrants who are willing to work hard for low pay on assembly lines that turn living cattle into frozen hamburger at record speed. To keep up the pace, plant workers often abuse methamphetamine. Meatpacking has become the most hazardous occupation in the US, with three times the injury rate of factory work. Each year, at least one-third of all meatpackers are injured on the job.

Concentrating cattle into large feedlots and herding them through processing assembly lines operated by poorly trained employees increase the risk of large-scale food poisoning. Manure gets mixed with meat, contaminating it with salmonella and Escherichia coli 0157:H7. Schlosser reports a US Department of Agriculture (USDA) study that found 78.6% of ground beef contained microbes spread primarily by fecal material. Because of current processing methods, each contaminated carcass is distributed to a large number of people. The typical frozen hamburger that is used in fast-food restaurants contains meat from dozens or hundreds of cattle, multiplying the risk of food poisoning.

E. coli 0157:H7 is one of the worst forms of food poisoning. Usually spread through undercooked hamburgers, it’s difficult to treat. Although antibiotics kill the bacteria, they release a toxin that produces dreadful complications. About 4% of people infected with E. coli 0157:H7 develop hemolytic uremic syndrome, and about 5% of children who develop the syndrome die. E. coli 0157:H7 has become the leading cause of renal failure among American kids.

Meat also can become poisoned as it’s processed into hot dogs or bologna. The US Food and Drug Administration and the USDA recently warned that children under six and pregnant women should avoid hot dogs and sandwich meats unless they’re thoroughly cooked, due to the risk of Listeria monocytogenes infection. Once mixed into food, L. monocytogenes continues to multiply, despite refrigeration. Usually, it causes mild flu-like symptoms, but it can turn deadly in young children. Pregnant women are 20 times more susceptible to infection, which may lead to miscarriage or stillbirth. Each year, L. monocytogenes causes 2,500 serious illnesses and 500 deaths. As food processing is concentrated among fewer and fewer facilities, large-scale contamination becomes more likely. Last year, for example, agricultural giant Cargill recalled almost 17 million pounds of processed poultry products due to the risk of L. monocytogenes.

Jeffrey Zurlinden, RN, MS, is a Nursing Spectrum contributing writer.


Kilman S. Listeria outbreak in Cargill turkey poses problems for meat industry. Wall Street Journal. December 20, 2000:84.
Kulman 1. Pregnant women get no bologna — or shark or brie. U.S. News & World Report. 2001; 1 30(4}:52.
Marcus M. Organic foods offer peace of mind — at a price. U.S. News & World Report. 2001;130(2):48-50.
Schiosser E. Fast Food Nation: The Dark Side of the All-American Meal. New York, NY: Houghton Mifflin; 2001.
US Food and Drug Administration.

FDA issues letter to industry on food containing botanical and other novel ingredients.

Available at: http://www.fda.gov/Food/DietarySupplements/Alerts/ucm111188.htm