Categories
CORONAVIRUS/COVID-19

CC VIRUS SPREAD BY FOOD?


If it can be spread by a dollar bill and a credit card it can be spread by food. Especially if the animal you ate had the virus.

Why aren’t all slaughterhouses aka meat processing plants testing the flesh and blood of every animal slaughtered?

Since when is WebMD an expert on all matters food related? Doctors know nothing about food or nutrition.

WebMD now makes erroneous claims that CC Virus cannot be spread by food. Wuhan Markets in China dispel that lie. Even in Cleveland, poop is being tested for the virus at the sewer plant, since sewer water is purified into Cleveland’s drinking water.

If the virus is in the poop it was in the stomach and in the mouth. That means it was in the food that you ate.

The one thing most people have in common is they all eat animal products. Even vegans are not immune since food processing plants and restaurants process and serve food that is both animal based and animal-free.

To keep the slaughterhouses operating false information is being released to the public so the populace will keep eating diseased animals. Nursing homes, schools, prisons and anyone who depends on government issued foods are all at risk of eating the diseased flesh and blood of animals.

Nutrients enter the blood stream from the food we eat. So can viruses do the same. It is irresponsible and reckless telling people their food is safe when there is no evidence that it is.

That’s my view and I’m sticking with it. My restaurant days are over until they stop pushing dead diseased carcasses onto patrons like drug dealers push drugs onto addicts, and transform all restaurants into animal-free establishments. That’s the only way they can safely claim to be clean.





Categories
Aunt Jemima

To All The Jemimas

Thank you to all the Jemimas in the world of every race and ethnicity and gender. You made, and continue to make with new waves, people fear your people less.

I salute your bravery in coming so close, where others feared to tread.

I am a white Jemima and proud of my service to the entire Animal Kingdom including the human races. Yes, I am free to work for free to advance the cause of freedom for all.

~ Sharon Lee Davies-Tight, artist, author, animal-free chef, activist ~ I love you all






Categories
PRIME

• The Animal-Free Chef Prime Content •

Welcome to THE ANIMAL-FREE CHEF PRIME CONTENT™ by Sharon Lee Davies-Tight, THE ANIMAL-FREE Chef™

ENJOY THE SHOW.






Categories
Net News

Berkeley becomes 1st city to ban junk food at grocery store checkouts

Berkeley becomes 1st city to ban junk food at grocery store checkouts


CNAP ClipBoard: I don’t see what difference it makes whether candy is sold in the aisle at checkout or three feet away on an end cap. Personally I think the government is getting up too close in the face of store owners, telling them where they can place the items they’re selling. I mean, where do we live? Is this America?

If a product is legal and people are allowed by law to sell it, then that should be the end of the discussion. City councils across the nation are not going to combat obesity by legislating where store owners can place their sweet and salty treats for sale. They’re not healthcare professionals, they’re politicians. Under whose advice are they passing these discriminatory laws?

People will find their treats. Making them look for them isn’t going to magically make everybody thin. Stop micromanaging people’s behaviors through manipulative legislation that is meaningless.

As a result, they’ll have to hire people to do studies that cost a bundle of cash that could be put to better use, only to discover the ban on treats at checkouts had no bearing on obesity or high blood sugar and diabetes.

One of the reasons candy was eventually relegated to the checkout aisles years ago was to discourage theft, mostly by kids, and mostly in the summer months when they were out of school.

Eating healthy starts in the home and then spreads to the greater society. Lawmakers are putting the cart before the horse by legislating how you’re going to raise your kids by forcing your buying habits and controlling the availability of the foods they deem to be unhealthy in order to fit their social engineering plans. I’m suspecting these laws stem from health insurance companies wanting people to eat better to stay healthy, to cut healthcare costs.

If that’s what they really want, and not just appeasement during election years to make it look like the politicians you elect are looking out for the health of your families, then fight to get the dead animals out of the stores and off the plates.

If you want to socially and morally engineer something of value, then stop the Holocaust, and make everybody healthier and more conscious of who they eat, instead of whether they add salt or sugar to disguise the flesh and blood in the products they consume.


Berkeley becomes 1st city to ban junk food at grocery store checkouts

Ronnie Koenig  9/27/2020

Residents in Berkeley, California are going to see a big change when they go grocery shopping next year.

Beginning in March 2021, candy, chips, soda and other junk food items will not be available for purchase at store checkouts. The Berkeley City Council passed an ordinance on Sept. 22 that will ban these products from the aisles right by store registers.

Often referred to as impulse buys, the snacks and treats will be replaced with healthier options in retailers that occupy spaces that are each larger than 2,500 square feet. This applies to grocery stores like Safeway, Trader Joe’s, Whole Foods, Monterey Market and the popular Berkeley Bowl.

The Berkeley Bowl already emphasizes bountiful fruits and vegetables on their store’s Instagram.

The Healthy Checkout Ordinance, which is the first of its kind in the U.S., will ban food items with five or more grams of added sugars and 200 milligrams or more of sodium, chewing gum and mints with added sugars and beverages with added sugars or artificial sweeteners. The ordinance passed unanimously at the Council’s meeting and was sponsored by Council members Kate Harrison and Sophie Hahn.

While the ordinance will only apply to 25 stores in the city, that also includes drugstore chains like CVS and Walgreens. Under the new policy, customers will still be able to buy the sweet and salty treats they desire — they’ll just need to go looking for them throughout the store, versus picking them up as they’re checking out. Corner stores and small delis will not be held to the ordinance, which goes into effect March 1, 2021 and will be actively enforced by health inspectors starting January 1, 2022.

So while you might be used to tossing a candy bar into your cart as you checkout at the register, at least at the Berkeley Trader Joe’s, you’ll have to go looking for that chocolate fix at another store aisle instead. Candies like their organic almond beverage chocolate bar, have 10 grams of added sugars and doesn’t qualify as a food item that can be displayed at checkout areas.

Some of the food items that are allowed at checkout areas under the ordinance include drinks with no added sugars like LaCroix sparkling waters and Pure Leaf unsweetened black tea and snacks with no more than 5 grams of added sugars like Sabra hummus and Smartfood white cheddar popcorn.

According to Berkeleyside, Ayanna Davis, director of programs at Healthy Black Families, spoke during the public comment period of the council’s meeting and said that as a mother of seven, she is accustomed to dealing with what she calls “predator marketing” at checkout counters in stores. Davis believes this type of marketing targets communities of color and cited a city equity report on disproportionately high rates of diabetes and heart disease in Berkeley’s Black community.

Not all Berkeley residents agreed with the new policy. NBC’s Bay Area affiliate KNTV reported that at least some people thought the city should focus on more pressing concerns than what people put in their mouths.

“I’m a diabetic Type 2,” A.J. Curtis told KNTV. But he says other issues, like Berkeley’s homeless crisis, are more important than what people are buying. “I feel like they should be focusing more on that than on the food we eat,” he said.


Source: Berkeley becomes 1st city to ban junk food at grocery store checkouts







Categories
Net News

Human-monkey hybrid grown in China for organ transplants

TA-FC ClipBoard: China said not that long ago that they wanted to lead the world. I guess the world should have known it would be in the area of exploitation of non-human animals.

It looks like a human fetus doesn’t it? Monkeys have blue eyes? Oops, just checked below and it is human. It’s a human-monkey. Let some of those escape their prisons and they could rule the planet.

It could have been born, but the Chinese decided to abort the fetus. I wonder if that is indeed true. Chinese aren’t particularly known for their truth-telling traits.

I wonder if the human part was Chinese? Yeah, so now we have Chinese monkeys in the world. Africans step aside. You’re no longer IT! Where did China get these monkeys? Africa isn’t the only continent where monkeys live.


“Núñez downplayed the fact that the university behind the research has a “catholic” moniker. The team, made up of members of the Salk Institute in the United States and the Murcia Catholic University, genetically modified the monkey embryos.”

“We are doing the experiments with monkeys in China because, in principle, they cannot be done [in Spain]” said Estrella Núñez.

I guess the question is why do we want to make people live so long that they need new organs to survive? And why use other animals for that purpose? Why make them slaves to endure the most awful pain and suffering?

It’d be interesting to know if they inserted intellectual traits. They said if brain cells grow, then the brain self-destructs. I doubt that. How were the blue eyes of this human-monkey functioning absent a brain?

Where’s the conscience of the world on this? With China? The USA? Even Catholics don’t mind? Those against abortions it appears are only against abortion for humans, not other animals? So is it to preserve the human race or some other purpose? What kind of incubator would house the human-monkey?

And how could this so-called embryo that looks like a fetus grow an organ big enough for a human without being born? And once born, what happens then? How do you care for the newborn? Do you feed it? Does it have a digestive system? It has to have a circulatory system, since organs need a blood supply, plus oxygen, which means lungs. And a nervous system to provide the nerves to the organs, which means that human-monkey can feel pain.

How do you stop the organ tissue from growing is another question? You don’t need a liver the size of a piano.

These experiments are reckless and harmful.

Humans just can’t stop enslaving, torturing and slaughtering other species for personal gain and profit. Why? Because other species can’t fight the process. Humans with a conscience are going to have to do that for them. sldt


original article:

World’s first ever human-monkey hybrid grown in lab in China

A HUMAN-MONKEY hybrid has been grown in a lab in China in a world first scientific breakthrough.  

By Henry Holloway / Published 1st August 2019

Scientist admits human-pig hybrid ‘is exciting’ in 2017

Scientists have successfully formed a hybrid human-monkey embryo  – with the experiment taking place in China to avoid “legal issues”.

Researchers led by scientist Juan Carlos Izpisúa spliced together the genes to grow a monkey with human cells. It is said the creature could have grown and been born, but scientists aborted the process.

The team, made up of members of the Salk Institute in the United States and the Murcia Catholic University, genetically modified the monkey embryos.

Researchers deactivates the genes which form organs, and replaced them with human stem cells. And it is hoped that one day these hybrid-grown organs will be able to be translated into humans.

“We are doing the experiments with monkeys in China because, in principle, they cannot be done [in Spain]” said Estrella Núñez.

Project collaborator Estrella Núñez hailed the experiment as “very promising”.

The team have not yet published their findings, but confirmed the hybrid to EL PAIS.

“We are now trying not only to move forward and continue experimenting with human cells and rodent and pig cells, but also with non-human primates,”  Izpisúa said.

The scientist, from Spain, was responsible for creating the first human pig hybrid in 2017. Izpisúa however said his human-monkeys are much better than his human-pigs. Team member Pablo Ross said: “The human cells did not take hold. We saw that they contributed very little [to the development of the embryo].

“It was only one human cell for over 100,000 pig cells.”

The scientists have also experimented with creating human birds with rats and mice, with the hope to developing transplantable hearts, eyes and pancreases…

READ MORE: Human-monkey hybrid grown in China for organ transplants by scientists – Daily Star






Categories
DELALLO FOODS TEST PRODUCTS Tofu WILDWOOD TOFU

WildWood Barbecue Tofu Toppers

WILDWOOD BARBECUE TOFU TOPPERS

Wildwood Tofu cubes cooked in sesame oil, Balsamic vinegar, brown sugar, garlic, lemon and smoke till liquid evaporates and seasonings coat the cubes evenly. No tomato in this barbecue. Next time. Mild flavors just right for soup or salad toppers or rolled in a sandwich wrap! Or how about a snack?

I was lucky to get a photo, since I kept sampling while they cooked in the skillet! Yes, I could have eaten them all!

Makes about 8 topper servings

Categories
BEEF MAGAZINE

Is BVDV hiding in your herd?

BEEF MAGAZINE

TA-FC ClipBoard: BOVINE VIRAL DIARRHEA VIRUS. 

Read on. Are you eating diseased cattle? How would you know?

“BVDV has been around pastures and feedlots a long time, and it continues to challenge herd management. Not only does it spread easily and show very few clinical signs, this complex virus continues to evolve, presenting new strains with shifting viral subtypes.”

Has the animal you’re eating been vaccinated and if so, then how harmful to humans? Do you think the ones who know would tell the truth?

I thought animals couldn’t spread viruses, didn’t you? If it was so harmless, then why the need to vaccinate against it? Ninety percent go undetected.

If it can be found in the bloodstream of cattle, then why not in the bloodstream of those who eat the blood?


Is BVDV hiding in your herd?

Learn more about this sneaky virus to improve your herd’s disease prevention protocols

Industry Voice by Boehringer Ingelheim Animal Health | May 01, 2020

Up to 90% of bovine viral diarrhea virus (BVDV) infections are subclinical and go unnoticed. However, the most common indication of disease prevalence is poor reproductive performance, including decreased conception rates, abortions, stillbirths and weak calves. And that’s definitely something that producers pay attention to.

“BVDV not only contributes to reproductive failure, the virus causes suppression of the animal’s immune system, making it more susceptible to other diseases,” said Richard Linhart, DVM, DACT, Boehringer Ingelheim. “Between the costs associated with poor reproductive performance and the increased likelihood of cattle developing other diseases, BVDV can leave a devastating impact on all herds.”

BVDV basics

BVDV spreads easily through most livestock environments, including feed and water. It invades the animal’s respiratory and reproductive systems, spreading between heifers, cows, calves, steers and bulls. Cattle can become infected with BVDV in one of two ways:

  • Transient infections are acquired from other animals after birth. Infected cattle can shed the virus in saliva, nasal and eye discharge, urine, feces, milk and semen. These infections typically last a few weeks and are a minor source of viral shedding.
  • Persistent infections are acquired from the dam while in utero. The virus is spread through the bloodstream to the fetus. Calves that survive may have birth defects or become persistently infected (PI).

“PI calves can look sickly, or like poor-doers, but they can also look very normal, just like any other calf in the pen,” explained Dr. Linhart. “However, PI calves are born shedding tremendous amounts of the virus, and will continue to shed the virus for their entire life.”

BVDV has been around pastures and feedlots a long time, and it continues to challenge herd management. Not only does it spread easily and show very few clinical signs, this complex virus continues to evolve, presenting new strains with shifting viral subtypes.

Gain the upper hand with a sound prevention plan

There is no treatment for BVDV infections, so establishing an effective disease prevention plan is crucial. Successful prevention programs typically include each of the following management strategies:

  1. Identifying and eliminating PI calves. “It’s really important to cull PI calves, because they’re the source of ongoing infection to other animals in the herd,” Dr. Linhart stressed. In fact, between 70% and 100% of non-vaccinated or immunocompromised cattle become infected when exposed to a PI calf.1,2 Testing calves prior to 60 days of age will help identify animals that should be culled or isolated from the herd.
  2. Establishing a biosecurity program. By upholding strict biosecurity standards, producers can help prevent a BVDV wreck. Maintaining a closed herd, buying cattle from only BVDV-free herds, quarantining newly purchased cattle and sanitizing potentially contaminated objects such as stock trailers or chutes are all ways to help ensure your cattle are not exposed to the virus.
  3. Enhancing herd immunity with effective vaccinations. Vaccinating is one of the best ways to ensure cattle are protected against BVDV. “We know there are several strains of BVDV that affect cattle, and most vaccines on the market provide good protection against Type 1a and Type 2,” asserted Dr. Linhart. “However, not all vaccines are able to provide adequate protection against Type 1b, the most predominant subtype in cattle.”3

BVDV Type 1b presents a significant threat to herd health, as it accounts for nearly 69% of all BVDV-positive cattle.3 Dr. Linhart advises producers to select a vaccine specifically labeled to protect against the most common BVDV subtypes, including Type 1b.

Visit BVDVTracker.com for more information

To help producers, veterinarians and industry professionals address the challenges of this complex disease, Boehringer Ingelheim created BVDVTracker.com. Website visitors can view a complete resource library, submit an anonymous sample for testing and explore a nationwide heat map that makes it easy to identify the disease subtype(s) most prevalent in your area.

Source: Is BVDV hiding in your herd?






Categories
Labeling Miyoko Vegan Cheeses Net News

Judge Rules in Favor of Miyoko’s in Vegan Butter Case 

JUDGE RULES IN FAVOR OF MIYOKO’S IN VEGAN BUTTER CASE

The United States District Court for the Northern District of California has ruled in favor of vegan dairy brand Miyoko’s, allowing the brand to use the terms ‘butter’, ‘cruelty-free’, and ‘lactose-free’ when labeling its products.

The lawsuit stems from a letter sent to Miyoko’s in December 2019 from the California Department of Food & Agriculture, informing the vegan dairy brand that the label for its vegan butter failed to comply with state and federal law. Miyoko’s was told to remove the terms ‘butter’, ‘lactose-free’, ‘hormone-free’, and ‘cruelty-free’ from its plant-based butter packaging. The California Department of Food & Agriculture claimed that due to the butter’s ingredients (coconut oil, sunflower oil, and cashew nuts) “it is not a dairy product.”

Miyoko’s responded in February 2020 with a lawsuit claiming the state and its demands were in violation of Miyoko’s First Amendment rights. The lawsuit also stated that the advertising and packaging for the butter product were neither misleading nor deceptive due to the packaging also including the words ‘plant-based’ and ‘vegan’ in reference to the word ‘butter’.

On August 21, 2020 Judge Richard Seeborg granted Miyokos’ motion for a preliminary injunction, preventing the state from enforcing its claims in regards to the words ‘butter’, ‘lactose-free’, and ‘cruelty-free’. Explaining his ruling, Judge Seeborg stated, “The state’s showing of broad marketplace confusion around plant-based dairy alternatives is empirically underwhelming” and that the state did not “present testimony from a shopper tricked by Miyoko’s vegan butter, or otherwise make a case for why Miyoko’s substitute spread is uniquely threatening to the public weal.”

Judge Seeborg, however, denied Miyoko’s motion in regards to the use of the words ‘hormone-free’ and the phrase ‘revolutionizing dairy with plants’, the first because plants contain naturally-occurring hormones and the second because Judge Seeborg ruled the phrase “plainly misleading”.

The Miyoko’s case is not the only one in which states have aimed to enforce labeling laws against plant-based brands. In December of 2019, a federal court blocked the state of Arkansas from enforcing a meat label censorship law against plant-based meat brand The Tofurky Company. The law would have made use of the words ‘burger’, ‘sausage’, and ‘roast’ on plant-based meat packaging illegal, even with the inclusion of qualifiers such as ‘veggie’, ‘vegan’, and ‘plant-based’.

Upton’s Naturals Co., a vegan meat brand, sued the state of Mississippi’s governor and commissioner of agriculture and commerce in federal court last year, as well, when the state passed a law stipulating that plant-based foods cannot be labeled as meat even if the label also states that the product is ‘100% vegan’, ‘plant-based’, or ‘meatless’. The lawsuit was dropped in November 2019 after Mississippi revised the law, permitting the use of meaty terms on the packaging of plant-based meat products providing that qualifiers such as ‘meat-free’, ‘meatless’, ‘plant-based’, ‘vegetarian’, or ‘vegan’ were used as well.

The outcomes of these cases are huge wins for vegan and plant-based meat and dairy companies. In his ruling for Miyoko’s, Judge Seeborg noted the case between Arkansas and The Tofurkey Company, stating that “an Arkansas district attorney recently rejected that state’s framing of commercial speech as misleading where the label of plant-based ‘meat’ products included ample terminology to indicate [their] vegan or vegetarian nature.” This is promising for any plant-based companies that may come up against similar lawsuits in the future, as they now know that attempts by states to similarly enforce FDA regulations this way will likely be found unlawful under the First Amendment.

Source: Judge Rules in Favor of Miyoko’s in Vegan Butter Case – Veg World Magazine






 

Categories
BEEF MAGAZINE

USDA advances RFID tag program for cattle disease traceability

TA-FC ClipBoard: Currently there are thirty-nine million calves/cattle slaughtered yearly in the USA. Yet there are only eight million tags distributed. There’s no talk about how that is going to keep tabs on all the cattle, unless they tag every fourth or fifth calf in a population that’s regulated.

It sounds like Adolph Hitler tagging Jews with tattoos to keep track of them? I used to wonder why bother if they were all going to slaughter anyway? Only he knows and he’s dead.

One cow gets sick and they all get sick? So these tags are for contagious diseases, not necessarily disease caused by other factors which might just as easily sweep though a herd without actually being contagious.

That’s a lot of time, effort and money going into tagging and monitoring the tags, which isn’t covered in the article (the monitoring part). How does the tag alert authorities of impending or current disease process? How do they actually work?

How many cows have to get sick before the alarm sounds? Do tags also alert to downed cows? Can the tag tell if a cow is sick? Which symptoms does it look for?

Does the tag cover corona-type viruses as well? How? Can cows get the plaque or a version of it?

Nobody has to tag a plant, do they? I wonder though if tagging plants, every other row, interspersed, could detect viruses before they take out a whole crop?

How would you do it? I know one thing for sure, the plant wouldn’t resist.

The plant industry isn’t very good at tracking where plants came from once they end up in a produce market, when a human disease breaks out due to faulty, contaminated processing.

So are these tags really meant for tracing a cow once it’s been slaughtered, dismembered and rendered in case the flesh is tainted? You mean that tag number stays with every bit of the flesh, bone and blood till it reaches it final resting place in your gut? I don’t believe it. You mean two cows don’t get mixed up, once they’re dead and being ground or slashed and pulled apart? I don’t believe it.

Thirty-nine million cows dead yearly in the USA by human hands and those humans are worried that a few may get sick and die before they have a chance to kill them?


USDA advances RFID tag program for cattle disease traceability

APHIS awards contracts to provide cattle and bison producers with up to 8 million low-frequency RFID tags.

Aug 17, 2020

The U.S. Department of Agriculture’s Animal & Plant Health Inspection Service (APHIS) recently awarded contracts to purchase up to 8 million low-frequency radio frequency identification (RFID) ear tags, which will help increase overall animal disease traceability in cattle and bison.

APHIS said the contract allows it to purchase additional tags each year for up to five years.

“USDA continues its commitment to protecting our nation’s animal agriculture by increasing traceability in the cattle and bison sectors — in this case, by providing free RFID tags to interested producers,” USDA undersecretary for marketing and regulatory programs Greg Ibach said. “This will not only help offset the costs of switching to RFID tags but also help us more quickly respond to potential disease events.”

USDA believes that RFID devices will provide states and the cattle and bison industries with the best opportunity to rapidly contain the spread of high-economic impact diseases, APHIS said.

Use of RFID tags better positions the livestock industry and state and federal veterinarians to accurately and quickly trace animals exposed or infected with potentially devastating diseases before they can do substantial damage to the U.S. livestock industry, the agency said.

These RFID tags will be provided to animal health officials and will be distributed for use in replacement breeding cattle and bison at no cost to the producer, APHIS explained. RFID low-frequency official calfhood vaccination (OCV) button tags are available for brucellosis-vaccinated animals, and official “840” white button tags are available for non-vaccinated heifers.

APHIS noted that free metal “National Uniform Eartagging System” tags will remain available as USDA continues to receive comments and evaluate next steps on its proposed RFID transition timeline.

That proposal is available for review and public comment through Oct. 5, 2020.

Contracts for the RFID tags were awarded to three U.S. tag companies: Allflex, Datamars and Y-Tex. Contracting with all three manufacturers will allow USDA to procure the number of tags needed to meet an industry volume equivalent to the number of replacement heifers in the U.S., APHIS said.

As part of its overall effort to increase traceability in cattle and bison, APHIS distributed more than 1.1 million RFID tags to 38 states between January and July 2020. Each state veterinarian distributes the tags in a way that best serves their industry. For more information on availability and distribution of tags, producers can contact their state veterinarian’s office. Producers can also purchase RFID tags for their animals by contacting any of the companies approved to manufacture official identification RFID tags, APHIS said.

Source: USDA advances RFID tag program for cattle disease traceability






Categories
Advertising MADISON AVENUE

Fat People Are The New Slaves Of the 21st Century

Killing black people softly with their ‘fat is beautiful’ song. That’s the slaughter industries anthem. Black people are gullible and Big Business exploits it. Then when Blacks develop diseases from their addiction to eating dead animals, Big Business tells the government to give them free healthcare to treat what Big Business caused, so they can continue to exploit them.

It’s like torturers who torture and then heal the victim, so they can keep torturing them.

Treat the diabetes and high blood pressure and stroke as long as you keep the doctors, food manufacturers, restaurants in business.

‘Give them drugs’ Big Business says, so they can keep us wealthy. But the drugs make them gain weight too. ‘All the better’ they say, ‘more money for us’.

Then you die and they say it was something to do with your color or ethnicity that caused it all.

Do you know how many rich European Americans would go bankrupt if people stopped eating animals and got healthy by turning to the HOLY PLANT instead?

Big Business loves FAT and LOVES fat people. Fat people keep them rich. Their trolls are all over social media making sure nobody makes fun of fat people, or criticizes their habits. They even shame people for celebrating when they lose weight. Three seats on a city bus? No problem. We aim to accommodate YOU.

Yeah, fat people are the new rich peoples’ slaves. And they’re lovin’ it all the way to the Cayman Islands and back.

For years now Big Business via Madison Avenue targeted Blacks and Browns. Why? Because since the 1970s Whites turned toward health and fitness. Blacks and Browns wanted to keep it old school.

That’s why they’re sicker today. Not because of their color, but because they refused to change. They resisted evolution.

Some say it was because health and fitness was associated with white people and they wanted nothing to do with them. Truth be told, they didn’t resist other so-called white peoples’ ways. They copied lots of white people behaviors and habits. And vice versa.

Except when it came to food. Yeah I know, don’t mess with our soul food. Well, where did eating the souls of enslaved, tortured and slaughtered animals get you, except back being a slave to European American Big Business directed right back atcha’.

You’re in the challenged by handicap lane now. Your own people are asking for free healthcare, because of your skin color being the cause of your diseases and you just can’t help yourselves, so you’re in the special needs category, requiring others to care for you.

That’s what you did by copying what white people ate at fast food joints. Yeah, you did copy them.

Being a special needs race puts you into a special needs category, which means you’re weaker than non-special needs races. Can’t you see the pattern?

Hey, other races have slaves too, but Big Business and Madison Avenue no longer target them. White people saw through the scam and moved on to a healthier lifestyle. They weren’t tied to their race like you are.

Not all of them obviously, but they won’t make the special needs category, because they’re white. That’s reserved for blacks and browns.

Get ready to be exploited. Black, white and every color in between, you’ve been hit.

Your FAT belongs to your FAT MASTERS. Every time you gain an ounce they make money.

Your FAT is their CASH COW.

Wow.

They transformed you into fat-making machines for their profit – challenged by the fat on your body, that they own, so you’ll need them forever, by making you into a special needs race.

They’re addicted to you filling their bank accounts with cash, and that is one addiction that’s going to be hard to break. Money. It’s all about the money you make them.

They blinded you to their truth and who you are to them.

You’re their slaves. All they have to do is give you free healthcare and make allowances for your fat in all areas of daily living by providing over-sized everything. Factories are humming with products for fat people. Who gets the profits?

Not you. You get an early death sentence, just like all slaves.

Imagine what would happen if every fat person stopped eating animals? And then cut their consumption by fifty percent?

You’d be out of the special needs category and no longer a slave. And all those rich people who fed like gluttons off of your fat will go bankrupt.

They didn’t really love you. They loved what you did for them. They didn’t even have to pay or house you. Your fat made them richer and then you bought the accommodation products that they developed because of your size. Double-rich.

Don’t believe it?

There’s a ‘tell’. Who’s trying to get you to lose weight en masse? Big Business wants increased healthcare for an entire race, not weight management programs. Free medicine to control the diabetes and blood pressure and stroke, so you can keep eating and buying their products.

Be careful. People addicted to money that you provide them are dangerous people protected by powerful institutions. And to be more accurate, they’re not all white. Some are other colors.

Beware of appeasement. When you see all those food ads with black and brown faces, ask why?

If you want real change it must start with you. Remember, strong individuals make strong groups.

I’m talked out. You handle it on your own. I gave you what you need to proceed.






Categories
CORONAVIRUS/COVID-19

Question About Our Drinking Water

How much disinfectant does it take to neutralize or kill the CC Virus in our drinking water supply? The CDC said that even if our poop (and I’m assuming also urine) contains the virus, then it wouldn’t make our drinking water unsafe, because there is already disinfectants in our water.

I’m not talking bottled water.

I’m not comfortable with the CDC response. I want more detail. Everybody deserves more detail.

Why should we trust government with our well-being?

How much disinfectant is in our drinking water and how do we know if it actually will kill the virus? Who did the test? I want the results.

The CDC responses are too general and focus too much on blind trust. They don’t get blind trust anymore. They violated that trust. They’re too political.

How’s Flint Michigan doing?

Give us the facts. Now. Not in a documentary five years from now.






Categories
Advertising

What Is Clickbait and Why Does It Work so Well?

You may have heard the term clickbait before, but if you’ve been on the internet within the past 10 years or so, you’ve undoubtedly been exposed to it. For the most part, clickbait is considered only an annoyance, but it can also sometimes lead to some rather negative consequences. In fact, the world of clickbait itself, isn’t as cut and dry as it may seem.

Using clickbait headlines is a tactic used all over the internet, from news publications to small business website blogs, it’s ever-present. Even at the risk of annoying and alienating readers, the use of clickbait has anything but waned.

What is clickbait, why does it work so well, and should you employ this method? Below, we’re going to lay it all out for you so you can make an informed decision for yourself.

What is clickbait?

By definition, clickbait is a form of false advertisement online. It comes in the form of a link you can find on a website, usually accompanied by a sensationalist headlines and photos. While one could argue that that’s most of the internet, clickbait fails when you finally arrive at the page it sends you to. The quality of content is subpar, and if the headline poses a question, the article itself may not even answer it, or provide an unsatisfying conclusion. There may not be a better example of the term “overpromise and underdeliver” than clickbait.

History of clickbait

Clickbait itself comes from the term yellow journalism, which pertains to newspapers that show little or no concern for accuracy or research, and offer up eye-catching headlines in order to sell more papers. This term came from a comic strip that ran in the late 1890s, called The Yellow Kid. Another, more familiar form of this type of sensationalist news comes from tabloid journalism, which have been around for ages and include publications like everyone’s favorite supermarket tabloid, Weekly World News, and it’s hilariously ridiculous hunt for Bat Boy.

Bat Boy’s awesomeness aside, clickbait and both yellow and tabloid journalism use the outlandish, sensationalist headlines and content matter because of one reason. Sensationalism sells. The ultimate goal behind clickbait ads or articles are to generate online advertising revenue, which is another reason it’s so prevalent. You can consider it the weeds of the internet — Not necessarily bad, but not pretty, and hard to get rid of!

Why does clickbait work so well on us?

It’s not uncommon for advertising to pull on heartstrings or emotions. It’s quite effective! Guerilla marketing is used to shock, intrigue, or induce other emotions like disgust, fear, or guilt, often with a rather elaborate or clever delivery in the real world. In a way, clickbait is similar and the opposite of guerilla marketing.

Clickbait also plays on emotions, but in a different way than guerilla marketing. The over the top headlines from clickbait are intended to trigger FOMO (Fear of Missing Out) within an individual — presented in a very, “you won’t believe this!” type of format. This is a powerful anxiety that we experience and one of the biggest reasons we’re so glued to social media.

Above, you see how clickbait is similar to something like guerilla marketing, but how is it similar and also quite the opposite? Well, take into account how each marketing method is deployed. Guerilla marketing is in your face and can be shocking immediately, where clickbait headlines or photos promise a shock (or answer) that will never come.

Clickbait is structured in such a way that the title is essentially telling you that it knows something that you don’t know, and all you have to do is click to find the answer. In this respect, clickbait requires one to indulge in their curiosity. It’s actually quite funny to think about: clickbait wouldn’t be anything if we as humans weren’t naturally indulgent, gullible, or curious creatures.

Luckily, it’s pretty easy to spot clickbait. If it sounds too good to be true, it probably is. The telltale signs of a clickbait article are obvious, but that most definitely doesn’t prevent us from indulging. We still give into clickbait even if we know it’s clickbait. Sometimes, the title is too good to pass up on, and it struck a chord that itched your FOMO [FEAR OF MISSING OUT] bone that you have to scratch.

Good clickbait vs bad clickbait

While it’s easy to assume that all clickbait is bad, it isn’t. It’s mostly harmless, and at worst, you’ll walk away underwhelmed and with a few minutes of time you’ll never get back in your life. Before we dive into the differences between good and bad clickbait, it may be apropos to sort of redefine, or at the very least get another perspective on what clickbait is and isn’t, and where other to get such an answer than from a site that is nothing but clickbait?…

FINISH READING: What Is Clickbait and Why Does It Work so Well?






Categories
Net News

Tyson Foods invests in plant-based shrimp company

TA-FC CLIPBOARD: This is old news, but I still haven’t seen any place in or around Cleveland claiming to serve this product. It sure looks like shrimp and if it is as promised one might think it would soar. So where’s the ‘soar’ happening?

Doesn’t Tyson Foods know that vegans are suspicious of the ‘natural flavors’ category on labels? Come on. Do better. Make it all plant and tell us the details.

Tyson Foods invests in plant-based shrimp company

PUBLISHED THU, SEP 5 2019 7:00 AM EDT

UPDATED THU, SEP 5 2019 11:36 AM EDT

Amelia Lucas

KEY POINTS After selling its stake in Beyond Meat in the spring, Tyson Foods’ next bet is on plant-based shellfish.

Its venture capital arm is making the investment in New Wave Foods.

The start-up makes plant-based shrimp from seaweed, soy protein and natural flavors.

New Wave Foods’ plant-based shrimp

Source: New Wave Foods

After selling its stake in Beyond Meat in the spring, Tyson Foods’ next bet is on plant-based shellfish.Tyson Ventures, the venture capital arm of the meat processing company, is investing in New Wave Foods. Tyson Ventures CFO Tom Mastrobuoni declined to discuss the financial terms of deal but said that Tyson took a minority stake of less than 20% in New Wave.

The start-up, which was founded in 2015, makes plant-based shrimp from seaweed, soy protein and natural flavors.

“I tasted it for the first time in a cafe in Palo Alto, and I had no idea I was eating plant-based shrimp,” Mastrobuoni said.

After shrimp, New Wave is planning to tackle crab and lobster. Shrimp is the most consumed seafood in the world, according to co-founder and Chief Technology Officer Michelle Wolf.

“From a business perspective, it made sense because of the market opportunity,” Wolf said.

While there are a number of companies tackling plant-based fish like salmon or tuna alternatives, New Wave is one of the few trying to sell crustacean substitutes. Mastrobuoni said that the lack of competition made New Wave a more attractive investment.

Tyson will leverage its scale and network to help accelerate New Wave’s growth.

Source: Tyson Foods invests in plant-based shrimp company

Website for NEW WAVE FOODS https://www.newwavefoods.com/







Categories
Beyond Meat DELALLO FOODS NAPOLEON CO. TEST PRODUCT REVIEWS TEST PRODUCTS V-8 VEGETABLE JUICE

Spaghetti and Beyond Beef Nuggets

SPAGHETTI AND BEYOND BEEF NUGGETS

An UPTICKED DELLALO TOMATO BASIL SAUCE ladled over thin spaghetti and topped with BEYOND BEEF ROUND NUGGETS cooked to perfection! DELALLOLICIOUS! Lots of veggies in this sauce!

Serves 4-6

Categories
Beyond Meat Don't Forget Lilly's Supper KATE NATURALS TEST PRODUCT RECIPES TEST PRODUCT REVIEWS Tofu

Lilly’s Beyond Beef Skillet

LILLY’S BEYOND BEEF SKILLET

BEYOND BEEF CRUMBLES sauteed in extra-virgin olive oil. Combined with tofu, peas, roasted peppers and vegan yeast. Seasoned with garlic, fennel, turmeric, smoked paprika and BLACK HIMALAYAN SALT. Lilly loves it!!

Makes 6 cups

Categories
CORONAVIRUS/COVID-19

Real Resisters Wear The Mask

Your Mask Is A Tool Of Resistance

CC Virus Takes The Route Of Least Resistance

Wearing a protective facial mask, some will claim, doesn’t block the ability of the virus to enter the organism.

That is correct. If the air current is conducive to entry, the virus can find an opening.

Ever drop a screw and go looking for it where it fell, according to your location and the sound of it hitting the floor? You look everywhere, scour the floor, starting inward and moving outward, scanning with your palm, only to find it in a tiny crevice halfway across the room, and you wonder how the heck did it get there? It seems as if it looks for the most remote hiding place just so you can’t find it.

Actually the process of how it got there is the route of least resistance. All objects and motions conform to that same rule, unless manipulated by another source.

Although a mask will not totally block the entry of the virus if the virus is in your personal space, it won’t spend too much time trying, unless you’re in a closed environment such as a closet, cubicle, vehicle, elevator or other closed space, and given that the virus enters that space.

In a forced choice environment the virus becomes frenetic and seeks the quickest and easiest route to achieve entry. This virus is impatient. It doesn’t stand around waiting for opportunity; it seeks it out.

Wear your mask and definitely keep it on when in enclosed spaces. I’ve seen many people get off an elevator with their mask under their chin or hanging from their ear.

The mask acts like a manipulator by putting up an air block to your mouth and nose. Even with your mouth open and breathing under the mask, it’s not as easy for the virus to enter, so the virus looks for an easier target and route.

Your mask is a tool of resistance. It is not a measure of compliance.






Categories
USDA

The onion salmonella outbreak grows. More recalls from Walmart, Kroger, Publix, H-E-B

TA-FC ClipBoard: This title is misleading: ONION SALMONELLA OUTBREAK WALMART, KROGER, PUBLIX, H-E-B. It makes one think onions in the produce department are being recalled, when in fact prepared foods using infected onions were recalled – all of them animal products. Usually recalls are made by the companies producing the food. Except for Taylor Farms and Amana Meat shop the rest of the items were made in-house. “Marketside” must be WalMart’s store brand, but who makes the product?

I often wondered who to call or hold responsible for an infected product when it’s the store brand. Who inspects these store brand companies? Where are they located? Do they really exist or are they actually large known companies that put somebody else’s label on their products at a reduced price?

The consumer deserves to know who makes the product that isn’t made in the grocery store, and how to track the product and who to contact regarding the product’s safety status. Store managers know nothing.

Making up a fictitious name and putting it on somebody else’s product from somebody else’s manufacturing plants needs to be outlawed. I can see nothing but trouble arising out of the “trust us” mentality that grocery stores are expecting their customers to buy into.

> Taylor Farms Cheddar Cheese & Chicken Salad Snack Tray

Sausage Breakfast Scramble Bowl sold at Walmart

  • If these are actually made onsite, where did the food prep people get the onions?

> .25-pound jar of Amana Meat Shop and Smokehouse Ham Water Added in Vinegar Pickle

Walmart Chicken Salad Deli Snack

  • Does Walmart chicken salad arrive at the deli already made or do they make it at the deli? The customers deserve to know.

> 41.35-ounce plastic bags containing bulk chicken salad, sold at Kroger

  • Where did the bulk chicken come from? The customer deserves to know.

> H-E-B Shake Rattle & Bowl Southwest Salad with Chicken

> Walmart’s “Marketside Southwest style Salad with Chicken

  • Does “MARKETSIDE” have an address, telephone number and email?

In this entire article I still don’t know where the onions came from or how they isolated the onion from all the other ingredients in the prepared food products. TELL US.

Who is Thomson International? Are the onions in all supermarkets infected, or only those onions that are contained in animal-based prepackaged products? Why don’t we know this? IS SOMEBODY TESTING ALL THE ONIONS FROM ALL THE FARMS?

Should I eat the onions in my refrigerator? Who investigated and wrote this article for Yahoo News? Why didn’t they ask questions? Not allowed to do that? Who owns and operates Yahoo? From the UK? If this is a Bakersfield, California story, why is it news in Miami, Florida? Bakersfield doesn’t have a press? Does Taylor Farms grow onions? Where are the onions grown? Are they grown on the same land where animals are raised for slaughter? Same fertilizer?

The public doesn’t need to know details, only to stop buying certain products from certain stores?? Wait just a minute. You’re talking about our health, and you’re telling us not to worry? What took so long? How many people were sick, but didn’t go to the doctor or hospital? Who is fudging the figures? They always do.

You can’t blame this on President Trump. Maybe because he wasn’t in the story it wasn’t considered newsworthy? Or maybe because white people weren’t killing black people with salmonella, it didn’t matter?

People need to be held accountable in a public way, not in secret. Yes, we do have a right to know. How about we all stop buying onions – forever? Do you like that?? Do we matter now? If the populace thinks their food supply is being tampered with there will be mayhem. Not over what happened in the 15th century, but over what’s happening right now.

Give us ALL the details.

THE OUTBREAK IS GROWING BECAUSE THE GOVERNMENT ISN’T STOPPING THE SALE OF ONIONS AND PRODUCTS CONTAINING ONIONS.

HOW DO WE KNOW WHICH ONIONS ARE SAFE? Most onions are sold in singles in produce departments.

Who stands to lose the most money?


ARTICLE:

The onion salmonella outbreak grows. More recalls from Walmart, Kroger, Publix, H-E-B

David J. Neal
 
 

The Salmonella Newport outbreak linked to onions has expanded into one of the largest in recent years, with 640 people sickened in 43 states, as of the most recent CDC update.

As the outbreak has expanded, so have the associated food recalls.

Food off the shelves

Once Bakersfield, California-based Thomson International initiated a 50-state recall of white, red, yellow and sweet yellow onions last week, the next wave of recalls would be of all the products that included those onions. That wave washed out products sold at Walmart, Kroger and Giant Eagle, all of which were recalled this week.

Also recalled were red onions packaged by Del Monte Fresh Produce and sold via bulk displays at Publix stores in North Carolina, South Carolina, Georgia, Alabama, Tennessee, and Virginia. The Lakeland-based chain says no Florida stores were involved in this recall of red onions shipped to Publix in July with product lookup number 4082.

The USDA put out a Public Health Alert about these onion-containing food products from Taylor Farms, the producer in the earlier Walmart and Kroger recalls. Consumers with any of the below products should return them to the store for a full refund.

▪ Sausage Breakfast Scramble Bowl sold at Walmart with lot Nos. TFD212AU8 and TFD213AU8.

Sausage Breakfast Scramble Bowl sold at Walmart
Sausage Breakfast Scramble Bowl sold at Walmart

▪ Kroger-sold Taylor Farms Cheddar Cheese & Chicken Salad Snack Tray with use by dates 08/06/20 or 08/07/20 and lot Nos. TFD212AU7 and TFD213AU7.

Taylor Farms Cheddar Cheese & Chicken Salad Snack Tray
Taylor Farms Cheddar Cheese & Chicken Salad Snack Tray

▪ 41.35-ounce plastic bags containing bulk chicken salad, sold at Kroger, with use by dates 08/04/20 or 08/05/20 and lot Nos. TFD212AU8 and TFD213AU8.

▪ Walmart-sold Chicken Salad Deli Snack with lot Nos. TFD212AU3 and TFD213AU3 and best by dates of 08/06/2020 or 08/07/2020.

Walmart Chicken Salad Deli Snack
Walmart Chicken Salad Deli Snack

▪ H-E-B Shake Rattle & Bowl Southwest Salad with Chicken, best by date of “Aug 10/2020” and lot No. TFD213AU20.

H-E-B Shake, Rattle & Bowl Southwest Salad with Chicken
H-E-B Shake, Rattle & Bowl Southwest Salad with Chicken

▪ Walmart’s “Marketside Southwest style Salad with Chicken, best by date of 08/11/20 or 08/12/2020 and lot Nos. TFD212AU26 or TFD213AU26.

Marketside Southwest Style Salad with Chicken
Marketside Southwest Style Salad with Chicken

The above products went to Texas, Mississippi, Arkansas, Louisiana and Oklahoma, according to the USDA, although Walmart’s store list includes many more states. The jar of ham below went to stores in California, Illinois, South Carolina and Iowa and were available by mail order nationwide.

▪ 1.25-pound jar of Amana Meat Shop and Smokehouse Ham Water Added in Vinegar Pickle, lot Nos. E2620, F0320, F3720, F5420, G0620, G1720 and G3920.

The label from Amana Meat Shop & Smokehouse Ham in the USDA’s Public Health Alert
The label from Amana Meat Shop & Smokehouse Ham in the USDA’s Public Health Alert

The outbreak

The CDC’s state-by-state map says the only states without people sickened: Texas, Louisiana, Oklahoma, Arkansas, Hawaii, Vermont and Rhode Island.

Predictably, considering Thomson International’s California home base, the states with the most ill sit in the Western United States region. Utah (90), Oregon (85), California (76) and Montana (52) account for 303 cases, 47.3 percent of the 640 cases total.

Of the 640 cases, 85 required hospitalization. Salmonella hits about 1.35 million Americans each year, hospitalizing about 26,500, usually with bloody diarrhea, and killing 420. For most people, it means four to seven days of diarrhea, stomachaches and fever.

Public health alert issued for two name brands, Walmart brand of taquitos

Recalled ground beef in GA, FL, Carolinas poses ‘high’ health risk, USDA says

Source: The onion salmonella outbreak grows. More recalls from Walmart, Kroger, Publix, H-E-B






Categories
BEEF MAGAZINE

Market Reports | Beef Magazine

 

Find weekly market reports on fed cattle, feeder cattle, slaughter cows and the boxed beef trade from industry experts Wes Ishmael and Ed Czerwein.

Source: Market Reports | Beef Magazine

 

MEAT MARKET UPDATE: DID MARKET FIND ITS BOTTOM?


  • Why is the Animal-Free Chef Advertising for Beef Magazine? Well, nothing is really for free, and if one wants to call exposure of the cattle industry free advertising, then fine.

Over here at Animal-Free Chef the goal is to educate the public regarding prejudice, discrimination, enslavement, torture and slaughter.

The animal-abusing industries that form the basis of most all economies worldwide participates in this longest running holocaust in history and is a perfect example how humans enslave, torture and slaughter those animals they deem inferior to human animals, thus their right by supremacy to exploit them for profit and pleasure.

It’s better to know what they’re up to, than go about one’s way without due consideration of their plots, plans and policies.

The world is changing rapidly. Everyone knows the slaughter will end sooner rather than later, and it’s up to each country to figure out on what they will base their economies in that future that we are already in.






 

Categories
Daiya Dairy Free DOMINEX EGGPLANT

EASY EGGPLANT PARM


EASY EGGPLANT PARM

Using pre-made frozen eggplant cutlets by DOMINEX, home made marinara and Daiya Farmhouse Block SMOKED GOUDA cheese. Tastes and textures like handmade!

Serves 4, 2 layer stacks

Categories
Net News

Shoprite: Africa’s biggest supermarket considers pulling out of Nigeria 

TA-FC ClipBoard: I see Shoprite in America as having many problems, the biggest being living in the past, providing customers food items that are long outdated and passe to the point of wondering why they linger.

Well, retail outlets like Shoprite are the reason, and unless they update their supermarket product lines to primarily plant-based, they’ll die along with the slaughterhouses that keep them open.

Non-Gmo, plant based, animal-free, vegan, low to moderately priced, not in the specialty item aisle, but in every aisle. That’s what people want.

People love to try new products and be the first one to brag on them. Stop dragging your feet. Africans and Americans want to eat healthy but delicious foods, while not being so restricted with the fat, sugar and salt whereby enjoyment diminishes – but keep the animal out.

We don’t want your eggs and dairy in every single product we consume. It’s overkill. You’re ruining the planet for profit.

Your ruining our health. Now the planet will ruin you for holding out so long. Fix it. Pronto.

SHOPRITE IS DEAD IN THE WATER. OR…


ARTICLE:

 

Shoprite: Africa’s biggest supermarket considers pulling out of Nigeria

  • 3 August 2020 

Africa’s biggest supermarket chain, South African-owned Shoprite, says it is considering pulling out of Nigeria.

It said it was looking at selling all “or a majority stake” of its operations in Africa’s most-populous country.

Shoprite is the latest South African retailer to look at leaving Nigeria – clothing firm Mr Price announced its exit in June, and Woolworths in 2014.

Shoprite’s decision comes at a time when Nigeria’s economy is struggling amid the coronavirus pandemic.

Economists from the World Bank have warned that the oil-rich country could be on the brink of its worst recession since the 1980s because of “the collapse in oil prices coupled with the Covid-19 pandemic”.

Shoprite said lockdown restrictions because of coronavirus had affected its operations in 14 African countries, with sales declining by 1.4% in those markets. Its South African operations on the other hand witnessed “significant growth”.

The retailer has also been battling currency-induced inflation surges – especially in Nigeria, where it has been hit hardest.

Shoprite employs at least 2,000 people in Nigeria.

The retailer’s stores in the capital, Abuja, and the commercial hub, Lagos, became a flashpoint for outrage in 2019, following violent attacks in South Africa on other migrants from elsewhere in the continent.

The National Association of Nigerian Students (Nans) – which represents university students at campuses across the country – picketed branches of Shoprite and South African telecoms giant MTN, turning away staff and customers.

The student body demanded that all South African-owned businesses leave the West African state.


Why Shoprite has struggled in Nigeria

Analysis by Nduka Orjinmo, BBC News, Lagos

Shoprite’s failure in Nigeria is not surprising, the shiny shopping malls with escalators where its outlets are located are more popular for taking pictures than actual shopping.

Though it is regarded as a working-class supermarket in South Africa, most here consider it as catering to the upper classes.

Tens of millions of Nigerians are poor or unemployed – and the minority who have the spending power to shop at Shoprite have seen their finances take a battering because of the coronavirus pandemic.

These are hard times for businesses, but the slow growth at Shoprite Nigeria predates the pandemic.

Consumers here want quality services, but they want it on the cheap.

Source: Shoprite: Africa’s biggest supermarket considers pulling out of Nigeria – BBC News






Categories
BEEF MAGAZINE Net News

New TV show “Tough As Nails” celebrates everyday Americans

TA-FC ClipBoard: Let’s make it clear here that the agriculture they’re talking about is the ‘raising for slaughter industry’, and making the cattle industry cool and sexy once again.

“Witnessing first hand how food is grown? Well, animals aren’t food and they’re not plants, so they’re not grown like the cattle industry wants the world to once again believe. They’re raised from before birth to slaughter maturity.

Once that genie got out of the bottle and once slaughterhouse observational tours were banned, everybody knew that what went on inside was anything but cool and sexy – except if you’re a pervert and get off on watching animals get dismembered while listening to their screams.

And once rogue undercover reporters took the videos and circulated them, the world knew for sure that there was no love happening behind those doors in those stalls.

“…toilet paper, hand sanitizer, meats, dairy, eggs and other products we can’t live without come from…” No mention of plants here.

“Raising the livestock you love”? Who said anything about loving livestock? Isn’t it deadstock that people love? If they loved livestock they wouldn’t be able to kill the babies they raised for your plate.

So now “hard-working Americans” can be equated with slavery, sordid and deadly. No slave leaves alive. The reason these slave masters and killers keep the country running is because we built our economy on the slavery and slaughtering of innocent animals.

“Callouses on the hands, and tough as nails”, but you left out the horror. You left out the holocaust.

They say they don’t do it for the money. Geez. Serial killers don’t kill for the money either.

I’m all for country. Just minus the slaughter part. Grow plants. There’s no good coming from raising animals for slaughter. It’s not cool, sexy or worthy work.

“…this country’s essential workers: real people in real life who are real tough…”. Yeah, it takes a real person who has a real life who is real tough to raise and kill an innocent cow.


This all-new reality competition squares off everyday Americans who get their hands dirty while working long, hard hours to keep the country running.

Amanda Radke | Jul 31, 2020

Does agriculture have a public relations problem?

Perception of who we are in agriculture has been a constant struggle we have faced as more consumers move away from rural communities in favor of urban life.

This problem has escalated in recent years for a multitude of reasons — one, greater efficiencies in the industry have resulted in fewer hands involved in the work of putting food on the table; two, an abundance of food at the grocery stores means people never have to worry about where their next meal will come from; and three, instead of people being able to witness first-hand how food is grown, information derived from social media, activists, politicians and Hollywood has resulted in more confusion than ever before.

As a result, it’s been difficult to find our common ground and our shared values. I’ve always believed, however, if we could sit down with our counterparts, we would find we care about the same things when it comes to purchasing food at the grocery store to feed our families — safety, nutrition, taste, affordability, environment and animal welfare.

Even knowing we share these commonalities, there’s still a great deal of work to be done to make agriculture cool and sexy once again.

The one silver lining of the pandemic has been the “essential workers,” those who provide the goods and services we need to function in our everyday lives, are in the spotlight. All of a sudden, we care more about where our toilet paper, hand sanitizer, meats, dairy, eggs and other products we can’t live without come from. There’s a stronger push to get to know the people behind the products, and the opportunities are great if we can take advantage of this open window to share our stories.

However, in the current political climate, you may want to simply go off the grid, ignore the craziness of the outside world, shut off the mainstream media and just keep working the land and raising the livestock you love.

I totally get it, and I go back and forth from feeling like I need to reach out to our consumers to thinking it’s time for me to shut down and hide away from the world for a bit.

If you need a distraction for a moment, may I suggest a television show that celebrates the hard-working Americans who provide the food, fiber and energy to support our country and the world.

CBS has a new show called, “Tough As Nails,” and a friend alerted me to this really awesome series. This all-new reality competition squares off everyday Americans who get their hands dirty while working long, hard hours to keep the country running. In season one, we get to meet a welder, firefighter, farmer, roofer and Marine Corps veteran, just to name a few.

According to CBS, “These competitors, who consider the calluses on their hands a badge of honor, will be tested for their strength, endurance, life skills, and, most importantly, mental toughness in challenges that take place at real-world job sites.

“One competitor will be crowned champion, but nobody will go home. Even after they “punch out” of the individual competition, they will have the opportunity to win additional prizes in the team competitions that continue throughout the season,” CBS said.

“‘I was inspired to create this show almost a decade ago because of my working-class family of farmers, gold miners, builders and coal miners,” said host Phil Keoghan. ‘I’m proud of my family and wanted to shine a light on people who are not afraid to roll up their sleeves and get their hands dirty to do a hard day’s work. Now, more than ever, it is important for all of us to recognize this country’s essential workers: real people in real life who are real tough.’”

Ohio farmer, Melissa Burns, represents agriculture well in the series.

She describes her typical day on the farm, “Every day is different. My day starts anywhere between 3:00 – 4:00 AM. House chores get completed, then depending on weather and the season you will find me in the fields or at the feed mill. We work before the sun comes up and will not stop until after dark or all the work is complete for that day.”

When asked what makes her tough as nails, Burns said, “Getting up every day and putting in the work. We don’t do it for the money. We don’t do it for anyone but ourselves. I am a tough farmer, a tough female farmer!”

It’s shows like this that are a win-win because it brings rural America and those who work in these important fields to the forefront. When it comes to a public relations campaign for the food, fiber and energy industries, this one gets the job done. Check it out and let me know what you think!

The opinions of Amanda Radke are not necessarily those of beefmagazine.com or Farm Progress.

Source: New TV show “Tough As Nails” celebrates everyday Americans


beefmagazine.com






Categories
BEEF MAGAZINE

Feeding demand for ground beef

TA-FC ClipBoard: So what does the world need now that we know about the high demand for ground cow beef? Lotza ground plant round!!

Feeding the demand for ground beef

Most U.S. beef imports go toward feeding the nation’s massive appetite for ground beef.

Wes Ishmael | Jul 13, 2020

Ground beef is such a staple in American diets and culture that it can be easy to overlook its role in the bigger picture of U.S. beef production and marketing.

U.S. beef consumption last year was 58 pounds per capita, according to Derrell Peel, Extension livestock marketing specialist at Oklahoma State University. Of that, ground beef represented about 26 pounds, or about 45% of total domestic beef consumption.

In some ways, ground beef is to the overall beef complex what the stocker business is to the overall cattle business for both consumers and producers. Both aggregate related but diverse raw material and blend them into a more homogenous product of greater value. Both also serve as a shock absorber of sorts, leveling out the seasonal ebb and flow of supplies, so the product is available year-round.

When it comes to beef trim, for example, Peel notes that peak steer slaughter usually occurs from May to late June. Peak fed heifer and beef cow slaughter typically peak in the fall. Most dairy cow slaughter occurs toward the first and last quarters. Bull slaughter — a miniscule contributor to total lean trim volume — comes mostly in the summer.

Plus, ground beef production, similar to the stocker sector, contributes to maintaining relative price relationships because of the ability to warehouse product and use products of various kinds.

“Ground beef is one of the major ways the entire beef complex maintains balance,” Peel says.

There’s nothing simple about it, though. Ground beef represents a complex production system within the hypercomplex cattle and beef industries.

Ground beef 101

For purposes here, figure that fed cattle produce 55% lean beef trim. That’s lots fatter than the 75%-to-80%-and-higher lean ground beef consumers typically see. So, you blend the fatter trim with a higher proportion of leaner trim that comes from slaughter cows and imported beef.

Similar to figuring a least-cost ration for cattle, Peel explains those in the meat business mix and match a menu of lean sources to arrive at a specific percentage lean ground beef product for the lowest possible price.

“The most economical formulation for ground beef will change with changes in relative prices, market conditions and product demands,” Peel says.

Lean trim sources on any given day range from fresh 85% lean trimmings to imported 90% lean trimmings to the bottom round.

To a degree, Peel says ground beef production also mirrors the dual, specialized supply chains that characterize the overall industry.

Food service — restaurants, schools, institutions and the like — account for about 54% of total food expenditures in the U.S., according to Peel. Beef products flowing through this chain are often bulk- packaged and then further processed for portion control. Ground beef in this sector uses domestic fat trim, along with fresh and frozen domestic and imported lean beef trim.

Conversely, retail grocery represents about 46% of total U.S. food expenditures. Much of the beef in this supply chain arrives at retailers in case-ready packaging, ready for labeling. Ground beef here is comprised mostly of domestic, fresh lean and fat beef trim.

Imports key to U.S. ground beef

Over the years Peel hears a common question: Why do we import beef? Don’t we produce enough here at home?

“We produce plenty of beef, but it’s not in the right proportion of products relative to our demands in the market,” Peel says. “To maximize value in the industry, we support our ground beef market with imported lean beef trim.”

Then Peel walks the questioner through some numbers.

First, the Livestock Marketing Information Center estimates total beef trim used in the U.S. last year at 8.5 billion pounds (see graphic). Of that, 27% (2.3 billion pounds) was from domestic beef and dairy cows; another 26% (2.2 billion pounds) was imported trim.

Livestock Marketing Information Center

Incidentally, Peel says about 72% of all beef imported to the U.S. goes toward domestic ground beef production. He explains about half of U.S. beef imports last year came from Australia and Canada, followed by Mexico, New Zealand and Brazil.

“Roughly, it takes the trim of one cow to add to the trim of one fed animal. We slaughtered 6.4 million cows in the U.S. last year, and 26 million fed steers and heifers,” he says. “You begin to see the challenge right away

“We would have to slaughter about twice as many cull cows in the United States to replace the imported trim and still make everything balance with this huge volume of fatty trim that we produce in the fed cattle industry.”

There are options, all of which come at higher cost and provide less value.

For instance, Peel says the U.S. could decrease ground beef production by about 45%. As mentioned, domestic consumers currently demand 45% of their beef consumption as ground beef. Plus, the fatter fed cattle trim currently used in ground beef production would have to find a new, lower-value home in the form of such things as tallow and pet food.

The U.S. could maintain current levels of ground beef production by utilizing more muscle cuts, which have more value in other markets.

You could also run 10% to 15% of the yearlings as range beef and market them for values similar to cull cows.

“All of those alternatives would result in lower value to the U.S. cattle industry,” Peel explains. “The way markets work, we are increasing total value to the industry by sourcing lean where we can get it cheaper to meet the needs of that market, while letting other products that could be used as a source of lean go into other markets where they have a higher value.”

The United States is a net beef exporter on a value basis. This year, for example, the latest quarterly Outlook for U.S. Agricultural Trade from USDA’s Economic Research Service projects beef and veal exports at $7.2 billion, with beef and veal imports of $6.1 billion.

“Adjustments in export and import flows collectively serve to smooth out total volumes of beef available for U.S. consumers,” says Glynn Tonsor, agricultural economist at Kansas State University, in Overview of U.S. Beef Production, Export, Import and Domestic Consumption Trends: 2003-2019.

Total U.S. beef production last year was 27.23 billion pounds. Of that, Tonsor says 3.02 million pounds of beef were exported, 3.06 million pounds of beef were imported. Total domestic beef disappearance was 27.28 billion pounds, which corresponded to 57.97 pounds per person, given U.S. population growth.

“Therefore, 11.10% of total U.S. beef production in 2019 was exported, and 11.21% of total U.S. beef disappearance was sourced from imports,” Tonsor explains. “There is a -0.53 correlation between annual export and import flows consistent with imports increasing when exports decline, and vice versa.”

“While this may be surprising, this synergistic relationship reflects differences in products involved, the role of imported products as inputs (commonly for ground beef production) into U.S. domestic consumption markets, and value differences associated with these volume flows,” Tonsor writes.

Source: Feeding demand for ground beef

TA-FC ClipBoard: So what does the world need now that we know about the high demand for ground cow beef? Lotza ground plant round!!






Categories
CORONAVIRUS/COVID-19

The Great Invader: How COVID Attacks Every Organ

April 23, 2020 — We have underestimated and misunderstood COVID-19 since it first appeared. And as we learn more, it’s clear that COVID-19 can be more than just a respiratory disease. It’s joined the ranks of other “great imitators” — diseases that can look like almost any condition.


It can be a gastrointestinal disease causing only diarrhea and abdominal pain. It can cause symptoms that may be confused with a cold or the flu. It can cause pinkeye, a runny nose, loss of taste and smell, muscle aches, fatigue, diarrhea, loss of appetite, nausea and vomiting, whole-body rashes, and areas of swelling and redness in just a few spots.

In a more severe disease, doctors have also reported people having heart rhythm problems, heart failure, kidney damage, confusion, headaches, seizures, Guillain-Barre syndrome, and fainting spells, along with new sugar control problems.

It’s not just a fever and coughing, leading to shortness of breath, like everyone thought at first.

This makes it incredibly difficult to diagnose and even harder to treat.

“This is a disease progression we have never seen for any infection that I can think of, and I’ve been doing this for a couple of decades,” says Joseph Vinetz, MD, an infectious disease specialist at Yale School of Medicine.

How It Invades

When viral particles land in our eyes, nose, or mouth, “spike proteins” on the virus connect with a specific receptor, known as ACE2, on the surface of our cells, allowing entry. ACE2 receptors make a great target because they are found in organs throughout our bodies. Once the virus enters, it turns the cell into a factory, making millions and millions of copies of itself — which can then be breathed or coughed out to infect others.

In order to evade early detection, the coronavirus uses multiple tools to prevent the infected cells from calling out for help. The virus snips off distress signal proteins that cells make when they are under attack. It also destroys antiviral commands inside the infected cell. This gives the virus much more time to make copies of itself and infect surrounding areas before it is identified as an invader. This is part of the reason why the virus spreads before immune responses, like fever, begin.

Direct Attack

Many with mild or no symptoms are able to fend off the virus before it gets worse. These people may have symptoms only in the upper airway, at the site where they were first infected. But when someone’s body can’t destroy the virus at its entry point, viral particles march deeper into the body. The virus seems to take a few paths from there, either setting up camp in the lungs, fighting its way into the digestive tract, or doing some combination of both.

“There’s clearly a respiratory syndrome, and that’s why people end up in the hospital. Some people get a gastrointestinal illness with diarrhea, maybe some abdominal pain, which may or may not be associated with a respiratory illness,” says Vinetz.

Once the virus is deeply embedded in the body, it begins to cause more severe disease. This is where direct attack on other organs that have ACE2 receptors can occur, including heart muscle, kidneys, blood vessels, the liver, and potentially the central nervous system. This may be one reason for the vast array of symptoms COVID-19 can cause.

“It’s highly unlikely that any other organs can be affected through direct invasion without severe disease,” Vinetz adds.

The brain and nerves may also fall prey to direct attack. Kenneth Tyler, MD, chair of the Department of Neurology at the University of Colorado School of Medicine, cautions that direct central nervous system (CNS) attack is still being worked out at this time. There are many routes a virus could take to invade the CNS. One somewhat disputed view is that the loss of smell could indicate that the nerve responsible for smell is infected and can carry the virus into the CNS, including the brain. “This can be shown to occur in experimental models with non-human coronaviruses and is a potential route of invasion for some other viruses. However, there is no evidence to date establishing that this actually occurs with SARS-CoV-2,” the official name of the virus that causes COVID-19.

Early findings, including those from autopsy and biopsy reports, show that viral particles can be found not only in the nasal passages and throat, but also in tears, stool, the kidneys, liver, pancreas, and heart. One case report found evidence of viral particles in the fluid around the brain in a patient with meningitis.

Collateral Damage That Kills

Severe damage to the lungs may be one trigger that activates and overstimulates the immune system through a barrage of signaling chemicals, known as cytokines.

The flood of these chemicals can set off what is referred to as a “cytokine storm.” This is a complex interplay of chemicals that can cause blood pressure to drop, attract more killer immune and inflammatory cells, and lead to even more injury within the lungs, heart, kidneys, and brain. Some researchers say cytokine storms may be the cause of sudden decompensation, leading to critical illness in COVID-19 patients.

A new finding suggests there may be another deadly culprit. Many doctors are discovering that abnormal clotting, known as thrombosis, may also play a major role in lethal COVID-19. Doctors are seeing clots everywhere: large-vessel clots, including deep vein thrombosis (DVT) in the legs and pulmonary emboli (PE) in the lungs; clots in arteries, causing strokes; and small clots in tiny blood vessels in organs throughout the body. Early autopsy results are also showing widely scattered clots in multiple organs.

Adam Cuker, MD, a hematologist at the Hospital of the University of Pennsylvania who specializes in clotting disorders, says these clots are happening at high rates even when patients are on blood thinners for clot prevention. In one study from the Netherlands, 31% of patients hospitalized with COVID-19 got clots while on blood thinners.

Cuker says that “new studies validate what we have all been seeing with our eyes, which is that ‘boy, it seems that these patients are clotting a lot.’ … And it could be that the rate of thrombotic events are even higher than we truly recognize.” Though the reason for the clotting is still not clear, it seems to be playing a much larger role in death than previously understood.

Beyond the collateral damage from cytokine storms and clotting, other things like low blood pressure that comes from a severe illness, low oxygen levels, ventilator use, and drug treatments themselves can all harm organs throughout the body, including the heart, kidneys, liver, brain, and other organs.

Double-Edged Sword

Even though researchers are learning more each day about the virus and how and where it attacks the body, treatment geared toward these targets also pose significant problems. Many drugs come with a risk of destroying the delicate balance that allows the body to help fight the disease or to manage inflammation.

The ACE2 receptor that the virus uses to enter cells is a key player in lowering inflammation and reducing blood pressure. Targeting or blocking this receptor as a treatment strategy to prevent viral entry into cells may actually worsen blood pressure, increase the risk of heart failure and kidney injury, and increase inflammation that may worsen lung injury.

Drugs that target the immune response to lower the risk of a cytokine storm may also tamp down the immune response, making it hard to kill off the virus over the long run.

Using medicines to prevent clotting may end up causing severe bleeding. Cuker points out that “we don’t have a good read on bleeding … we have limited evidence about the clotting risk … we have zero evidence on bleeding risk in these patients, and it’s a real priority to understand this risk, especially because one of our strategies to treat the clotting is stepping up intensity the of anti-coagulation.”

Timing is likely to be key in treatment strategies. For example, patients may need a drug to boost the immune system early on in the disease, and then one to tamp it down if the disease progresses and cytokine markers begin to rise.

Just the Tip of the Iceberg

Cuker says that  what we know about clotting and almost everything else when it comes to COVID-19 “is just the tip of the iceberg.”

Sanober Amin, MD, PhD, a dermatologist in Texas, agrees. She’s been tracking the wide variety of skin findings that dermatologists across the world have been noting on social media.

She recently posted images on social media that show the wide variety of skin findings she has been seeing and hearing about. Her post received a massive response. Amin says that “dermatologists from around the world, from Turkey to France to Canada to the U.S., are sharing information about rashes that they’ve observed in people with COVID-19.”

 Some rashes seem to be consistent with what’s called a viral exanthema, which is a term for a general rash that can happen with almost any virus. But, Amin says, “some skin findings are more consistent with superficial clotting in blood vessels close to the skin.”This is what some have started to call “ COVID toes,” also called pernio. Dermatologists are seeing more cases of these small clots in toes and fingers, especially in children.It’s hard to know which skin conditions are related to COVID-19 because a lot of people without “typical” symptoms are not being tested, Amin says. Researchers will still need to work out which symptoms may be caused by the virus and which may just be unrelated early findings.

Unanswered Questions

For now, much of the information we have about the symptoms of COVID-19 come from hospitalized patients who are very sick by the time they seek care and may not be able to share information about the early signs and symptoms they may have had.

Because of the lag in  testing in the U.S., we still don’t know the full extent of what mild and moderate versions of the disease look like, or what effects the disease has on people who have many symptoms but aren’t quite sick enough to be hospitalized.

One open question is what the long-term effects may be for survivors. What does life look like after being on a ventilator or suddenly needing dialysis? Will we see decreases in heart, lung, and kidney function that is long-lasting and permanent, or will patients eventually recover?

We also don’t know how people will clear infections. If the new coronavirus ends up being an acute infection, like other coronaviruses, most recovered people should develop at least a short-term immunity. It’s also possible that the virus may persist as a latent infection, like chickenpox, lying dormant in the body, only to re-emerge periodically as shingles does, or become a chronic infection, like hepatitis B, living within the body for a sustained period of time, causing long-term damage.

“It’s definitely going to be an acute infection … there’s no way it’s going to be latent or chronic, no way … I think so … we’ll see,” Vinetz says.

Source: The Great Invader: How COVID Attacks Every Organ






Categories
CASHEWGURT FORAGER

I’m A Cashewgurt Girl

That’s right. First I was a girl, then I was a woman and now that I’m old, I’m a girl again. Well, so what? That’s the way the mop flops and the cookie crumbles – at least for me in my long life.

There’s a story behind my Cashewgurt experience that wants to be told. Delegate delegate delegate. Deliciousgate.

Once upon a time a Forager crossed my path in a store claiming to be lucky. I don’t know what luck had to do with it, but there it was. Curiosity got the better of me and I reached for the WORD not the PRODUCT, not knowing what Forager even meant.

Different, new, shake it up and lo and behold who could have guessed that yogurt aka Cashewgurt made a distinctive liquid sound upon shaking the carton which contained it?

Yogurt shouldn’t shake like liquid, but I bought it anyway – maybe this is something different, a new style, never saw the name before, and that did get my attention.

Turned out it was the best tasting plant yogurt yet, but that couldn’t prove the yogurt claim, being so thin. Is this a drink in a yogurt cup or an acidophyllis pudding? If this was sold as a shake, I’d buy it again – but not as a cultured pudding – thin, very thin pudding. It didn’t make the grade.

Back to now.

Steve brings home a bottle of probiotics on sale – Cashewgurt. Tried it, liked it, wished I had more.

Here I am again at a store claiming to be lucky. What do I see? More Cashewgurt on sale. Two for 7 dollars. Flavored or plain.

Having been recently pumped with multitudinous antibiotics to treat an antibiotic-resistant bacterial infection, that nobody clearly diagnosed, I’m in need of more probiotics.

This is it. Mine. Part of my life now – that Cashewgurt drink, rather than the Cashewgurt pudding aka yogurt.

Weeks later I went back to try the pudding again, and it was indeed thicker, but it still didn’t make the grade. The drink however is expertly designed – everything about it.

Not every company makes great all of the products they sell. Don’t rush so fast to compete with every other product under the dairy free milk label. You got lucky, you made fine one product out of your line up.

Go back and ditch the bad ones and make better the mediocre ones. Don’t tinker with the one that’s already great though.

So many companies fail, because they can’t stop tinkering. Others fail, because they’re too proud to change the original formula and they keep below par products in their line up far too long.

I’m a Cashewgurt Girl because of one extraordinary product in your line up. Try to keep that one extraordinary. Then rebuild from there.


Another Update: I don’t give up easily. I tried it once more several months later and the thickness improved in the yogurt. It still doesn’t have a yogurt flavor like the beverage has, but I do use it for single Tablespoon snacks, to thicken and nutrient-boost sauces, soups and dressings.






Categories
CORONAVIRUS/COVID-19

Questions With No Science Yet

Q. “Can the virus that causes COVID-19 be spread through drinking water?

The COVID-19 virus has not been detected in drinking water. Conventional water treatment methods that use filtration and disinfection, such as those in most municipal drinking water systems, should remove or inactivate the virus that causes COVID-19.”

  • Evidently the disinfection of our drinking water kills the virus, which means it’s in it, otherwise they wouldn’t say it hasn’t been detected, but the disinfectant kills it. So we all have disinfected water running through our systems.

Q. “Can the virus that causes COVID-19 be found in feces?”

The virus that causes COVID-19 has been found in the feces of some patients diagnosed with COVID-19. However, it is unclear whether the virus found in feces may be capable of causing COVID-19.

There has not been any confirmed report of the virus spreading from feces to a person. Scientists also do not know how much risk there is that the virus could be spread from the feces of an infected person to another person. However, they think this risk is low based on data from previous outbreaks of diseases caused by related coronaviruses, such as severe acute respiratory syndrome (SARS) and Middle East respiratory syndrome (MERS).

“Can the COVID-19 virus spread through sewage systems?”

The virus that causes COVID-19 has been found in untreated wastewater. Researchers do not know whether this virus can cause disease if a person is exposed to untreated wastewater or sewerage systems. There is no evidence to date that this has occurred. At this time, the risk of transmission of the virus that causes COVID-19 through properly designed and maintained sewerage systems is thought to be low.

Source: CENTER FOR DISEASE CONTROL






Categories
CORONAVIRUS/COVID-19

STOP EATING ALL ANIMALS

Coronavirus/COVID no matter how new, how old, how different, is passed from species to species. Animal to animal – INTER AND INTRA.

Don’t wait for the science when you know from experience that all governments corrupt the science for economic stability.

Protect yourselves.

Stop eating coronavirus/COVID-19, 20,21,22,23…

Stop eating animals. Stop eating humans.


WHERE ARE THE BURIAL GROUNDS

OF ASIANS?

IN THEIR STOMACHS.


WHERE ARE THE BURIAL GROUNDS OF COWS?

IN THE STOMACHS OF HUMANS.







Categories
MADISON AVENUE

BLACK LIVES AND ANTI-DEFAMATION LEAGUE LEAVE BIG FOOT PRINT ON MADISON AVENUE

BLACK LIVES AND ANTI-DEFAMATION LEAGUE ARE TERRORIST ORGANIZATIONS WITH A BIG FOOT PRINT ON MADISON AVENUE

No matter who does it, using violence as an attention-getting strategy destroys lives, it doesn’t save lives. 

Madison Avenue has become the GIANT OPPRESSOR of our time by succumbing to terrorist demands who want to control the words people see, write and speak on social media.

Madison Avenue will put Facebook out of business if they keep pandering to terrorist groups.

Most of the people on Facebook are nowhere near wealthy. So it is the lower income people that Black Lives Terrorists and Anti-defamation League terrorists (who support Apartheid in Palestine via imported Jewish settlers), seek to punish by slapping down their views using terrorist trolls.

Black Lives Matter and Anti-defamation League are not organizations for and of the people. 

These organizations are run by rich people pretending to be advocates for the poor and disenfranchised. They are both terrorist organizations whose main goal is to terrorize the populace into silence thus submission to their terrorist agendas.





Categories
CORONAVIRUS/COVID-19

STOP EATING all animal products

PUBLIC HEALTH and SAFETY ALERT from The Animal-Free Chef 

BAN ALL ANIMAL MEAT AND ANIMAL PRODUCTS from entering your stomachs.

Coronavirus is in the animal meat, in the milk, in the cheese, in the eggs. In every cell.

If it’s in our stool, it’s in our stomachs, which means we ate it.

Water treatment plants and sewerage systems are being tested.

STOP EATING ANIMAL PRODUCTS .

Don’t wait for the science. All governments lie to protect their economies, which are all based on the slaughter industries.

Think for yourself. End the consumption of slaughter.






Categories
CORONAVIRUS/COVID-19

Restaurant And Bar Service Under CC Virus Rules

Governor Michael DeWine of Ohio recently floated the idea of requiring those who drink alcohol to also order food.


TA-FC ClipBoard: When the bars and restaurants reopened after the viral shutdown, I was surprised that the regulars still came in and spent the same amount of time as before the viral shutdown – most of them are single. That made it difficult for other patrons to get served given the distance rule.

Although the regulars often take food home with them, they sit and drink for about four hours. Some have to be driven home by staff or other kindly patrons. They’re so drunk they can hardly walk much less talk or eat.

  • So if you require DRINK AND DINE, then be clear about take out. People will reheat the food when they get home; they don’t care how long it sets on the bar waiting.

The bartenders tolerate it for tips. It seems to me though that four hours isn’t going to result in a bigger tip than two hours. But what do I know except my observations.

When someone is so drunk they poop on the seat and floor where they sit, and the employees have to clean it up, something is very wrong with the workings of that establishment.

It seems that where police officers or FBI or CIA or other government employees hang, those establishments aren’t held to the same standards as other establishments. They need to be.

I agree that if the state is trying to keep open bars and restaurants, by discouraging the people who drink for hours at a time, or the younger crowd who most often stand as they’re looking for hook ups, it’s probably a good idea to DRINK AND DINE ONLY.

DRINK AND DINE OR NO SERVICE. Most customers who eat and drink, do it and leave, they don’t hang around.

However, people will find a way around the rule by ordering a bag of chips or a side of fries to keep in front of four people pretending to snack on them.

It seems during this viral outbreak that a lot of people strategize on how they can legally, so to speak, break the rules. It seems almost instinctual the way they do it. We don’t see all the people who stay home, but it’s surely a whole lot more than go out.

The problem arises when a few go out and return to their homes and jobs to infect everybody with the virus that they got from hanging out.

Remember that drinkers are impaired, so when making rules that apply to them, one must consider their impairment and willingness to break rules that are harmful to themselves and others.

What rules will they obey? From my observations I’d say none.

You’d have to pay them and they’d still find a way to break them. Maybe one day of compliance and that’s all they can think or talk about. Not even a full day. Then it’s a little compliance. Wear the mask over your chin or on top of your head, or pull it down when you talk.

There are no rules they won’t break. However, if the management or owner thinks the rules are ridiculous, they set the tone.

Restaurants and bars are unique in that once you’re in, the mask comes off to eat and drink, and pretty much stays off till you leave.

The problem I encountered was people approaching to talk without the mask and getting way too close for comfort. Add to that the racial tensions in an environment of distancing and people’s actions get misunderstood, mostly because they’re in an environment with impaired people.

There was a rule about menus. They had to be paper, disposable. Well I saw some, but they clearly weren’t disposable, and still other establishments flagrantly ignored it. In the beginning the plastic menus would be swiped with cleaner, but it didn’t take long before no one did it. The appearance was there – the bottles and cloths.

As an afterthought and in the spirit of levity, I’d say hire all the people who find ways to skirt the rules while staying inside the boundaries whereby if they ever ended up in court they’d win. They must share some quality that some employers may find useful. Put them to work and shut the bars and restaurants a little longer.

The ones who stayed closed when others opened were the smartest. Look at what they’re doing and how they’re getting along.

The people doing the best jobs are the grocery stores. Lots of new hires don’t want to obey the rules, but when it’s mandatory, it gives the owners more power over noncompliance.

I think that’s the key, if it’s law they’ll do it.

People are CC Virused out. A spike doesn’t mean anything at this late stage of circulating misinformation for political purposes. Everything is either proTrump or anti Trump.

There’s too much variation among states regarding rules of the virus, compliance and non-compliance. Doing what’s best for your state doesn’t seem to be working to the benefit of the people in those states. Sure it’s the people’s fault, but there is simply too much conflicting information out there.

Attacking people for wearing a mask? Being called a racist for social distancing? Why are some groups more compliant?

The governor of New York sent virus-recovering people into nursing homes. If they were not contagious, then they should have been sent home. Seniors are at the greatest risk, yet they’re turning senior residences into public housing, which takes all ages, which puts seniors at risk – a high risk. It’s the younger ones who aren’t wearing the masks.

Make the masks mandatory statewide. Employers need to supply the masks; they’re not doing it. Only some.

Close restaurants and bars for six weeks. Reassess. What did they do wrong? How will they improve when they reopen this time?

This isn’t a game.

Selling drugs out of restaurants and bars needs to stop. Find another place, where people don’t gather. They take over the place. It puts everybody on edge and they push people out who have a right to be there.

Bartenders and waiters set the tone for the customers. They want tips, so they bend the rules.






Categories
CORONAVIRUS/COVID-19

Coronavirus imported from Europe found in frozen food and on chopping boards

A strain of the coronavirus imported from Europe is most likely to blame for the outbreak in Beijing, WHO believes

sankel@businessinsider.com (Sophia Ankel)
 

A medical worker in a protective suit conducts a nucleic acid test for a resident, following a new outbreak of the coronavirus disease (COVID-19) in Beijing, China, on June 20, 2020.
A medical worker in a protective suit conducts a nucleic acid test for a resident, following a new outbreak of the coronavirus disease (COVID-19) in Beijing, China, on June 20, 2020.

Tingshu Wang/Reuters

  • The virus sequence seen in the recent outbreak in Beijing is most likely related to the European strain, according to the World Health Organization (WHO).
  • Dr. Michael Ryan, who is the WHO’s executive director of the Health Emergencies Program, said: “What it’s saying most likely is that the disease was probably imported from outside Beijing at some point.”
  • WHO’s announcement comes a day after Chinese officials released data showing the gene sequence of the COVID-19 virus that broke out in Beijing’s Xinfadi market last week.
  • One CDC official said that while the virus strain is from Europe, it seems to be an older version of what is currently spreading across the continent.
  • More than 200 new cases of the virus have been reported in the Chinese capital since June 11. Officials are trying to clamp down on the outbreak as much as possible, testing 2.3 million people so far.

World Health Organization (WHO) officials have said the coronavirus sequence in the latest Beijing outbreak is most likely related to the European strain.

Speaking at a press conference on Friday, WHO’s executive director of the Health Emergencies Program, Dr. Michael Ryan, said the outbreak in Beijing appears to be a human-to-human transmission and not another cross-species infection.

How we know the COVID-19 coronavirus wasn’t made in a lab

COVID-19 myths have spread just about as quickly as the disease itself. One myth in particular just won’t go away… that this virus is a man-made bioweapon. But by using the virus’ genetic sequence scientists have been able to debunk this myth once and for all.

“What it’s saying most likely is that the disease was probably imported from outside Beijing at some point,” Ryan said, adding that “establishing when that happened and how long the chain of transmission is important.”

WHO’s announcement came a day after the Chinese Center for Disease Control and Prevention (CDC) officials released data revealing the gene sequence of the COVID-19 virus that broke out in Beijing’s Xinfadi market last week.

CDC official Zhang Yong said that while the virus strain is from Europe, it seems to be an older version of what is currently spreading across the continent.

Zhang said of the data: “According to preliminary genomic and epidemiological study results, the virus is from Europe, but is different from the virus currently spreading in Europe. It’s older than the virus currently spreading in Europe.”

Experts believe that imported frozen foods used at the wholesale market could have been contaminated with the virus during packaging or transportation, according to Sky News.

Yang Zhanqiu, deputy director of the pathogen biology department at Wuhan University, told the Global Times: “In regard to the route of virus transmission into Beijing from Europe, if confirmed, it is likely the virus remained in imported frozen food where it lurked in dark and humid environment and then exposed to local visitors to the market,”

There were more than 200 new cases of the virus reported in the Chinese capital since June 11.

The outbreak has been linked to Xinfadi food market in the southwest of the city after traces of COVID-19 were found on several chopping boards.

Beijing officials have tried to clamp down on the new outbreak as swiftly as possible, banning inter-provincial tourism, shutting down schools, and suspending sports events.

Since the outbreak, around 2.3 million coronavirus tests have also been conducted across the capital, which has a population of approximately 20 million people.

Read the original article on Business Insider

Source: A strain of the coronavirus imported from Europe is most likely to blame for the outbreak in Beijing, WHO believes






Categories
Net News

Business Burning Is Becoming An Industry

Minneapolis Manufacturing Company Will Leave City after Plant Burned in Riots

6.9.2020

AFC ClipBoard: Maybe that’s the plan: For black lives to drive white lives out of cities, so black lives can control the city centers. First you occupy the police department, then city council, then out of fear, people move out when the protestors weaponize fire to destroy their businesses.

African blacks throughout Africa are demanding blacks do business with only black owned companies worldwide. Sounds like prejudice toward white people that’s leading to discrimination in the market place against anything white made or white owned or sold by whites. 

Nobody wants to do business with people who advocate violence in the work place. Business Burning is about as violent as you can get. Yet, I’ve heard nothing about any arrests or charges made against the criminals who committed the violent acts. 

Savage acts against people and property are not welcome as motivational tools to force white people into compliance with black people demands. 

Black lives make it look like that’s all they have to offer the world, their violent behavior used to make white people do what they want them to do. Maybe it’s a good advertisement for hit men, but not for getting along in the world.

https://www.yahoo.com/news/minneapolis-manufacturing-company-leave-city-134117859.html






Categories
CLEVELAND TOFU Don't Forget Lilly's Supper PictSweet Farms

Lilly’s Cleveland Tofu Supper

LILLY’S CLEVELAND TOFU SUPPER

Our dog daughter loves tofu, especially Cleveland Tofu. She also loves green beans and blackeye peas. So Mom cooked her up some this morning seasoned with a little garlic, basil, turmeric and mild curry. Did she like it? You bet! Sauteed some mushrooms in maple syrup and added some roasted red peppers to raise the level to DOG CUISINE! Happy Lilly!

Makes 6-1/2 cups