Time to Put Eggs Back on the Menu

The nation’s top nutrition advisory panel has decided to drop its caution about eating cholesterol-laden food after many years of warning people not to eat high cholesterol foods. It has been discovered that for healthy adults, eating high cholesterol foods does not significantly increase the level of cholesterol in the blood or increase the risk of heart disease. This is something that has been known for a number of years, but has just now been acknowledged by the government. (Why didn’t scientists and doctors know that dietary cholesterol didn’t significantly increase blood cholesterol years ago?)

So now you can eat your Jehovah-Jireh pasture-raised eggs without any guilt. We do recommend that you do not eat an excessive amount of eggs at one time – definitely not more than one dozen eggs at one time. I say that in jest, eggs naturally tell you to stop eating after you have eaten several eggs. They are not like some foods where you want to keep on eating.

To read more about the amazing reversal in scientific opinion on dietary cholesterol, you can check out this Washington Post article.

All of this makes me wonder how many other “scientifically” proven “facts” are error, and we will look back years from now with amazement of how naive and unscientific we were.

Poultry Processing Inspection and Certificate

Our chicken and turkey processing facility has been inspected by the Maryland Department of Agriculture and we have received certification. We are now certified to sell our poultry at other locations other than our farm, including stores. While this inspection is not required for on farm sales of poultry, it gives you a level of confidence that the chicken and turkey that you purchase has been processed in a facility that has been inspected and has been processed in a sanitary and approved manner.

We did some investigation into having drop off points for the chickens or to sell our chicken in some of the Maryland MOM’s stores. We did not get much interest in the drop off points and so at this point we will not be pursuing that. After talking things over as a family, we decided not to pursue selling chickens in the stores at this point. It would mean significantly increasing production and processing chickens every week. None of us enjoy processing chickens enough to do it every week and the wholesale price would also reduce our profit margin. We are open to any suggestions you may have.

Food Shortage – “It Will NEVER Happen” But if it does, are you ready?

Since I wrote our last newsletter, I attended three different grocery store auctions where the stores closed and they could not find a buyer for the store. The first auction was the grocery store that we went to often when we lived at our old farm before we started eating almost exclusively organic. It was a large store, Selby’s Grocery in Poolesville, Md. I was looking for a large meat grinder for making pet food and I was able to buy it for an incredible price at the second grocery store auction (the store pictured above). One guy accused me of stealing it, it was so cheap.

The prices kept dropping with each auction. By the third grocery store auction, there were only about ten people buying. Most of the freezers, refrigerated cases, and store shelving in that store were sold for scrap because no one had a use for them. Being in a grocery store that couldn’t make it, with only a hand full of bidders, and prices way below where they should have been, had a profound affect on everyone there. It is hard to describe in words.

There are a number of events that are happening that I think are important that we keep in mind as we plan for the rest of the year and the next several years. There is a good possibility that nothing significant will happen and things will continue as they have been. But there also exists a very real possibility of significant food shortages.

One event that could cause a significant food shortage is the drought in California. Statewide, the drought is getting worse. The drought could end at any time, but some scientists are saying that it is likely going to be a prolonged drought. A prolonged drought would have a significant impact on our food supply. According to the California Department of Agriculture website, California produces nearly half of US-grown fruits, nuts and vegetables. http://www.cdfa.ca.gov/statistics/
California produces (as a percentage of all US production for each food item):
Almonds 99%
Apricots 88%
Strawberries 91%
Peaches 73%
Plums 97%
Walnuts 99%
Broccoli 65%
Fresh carrots 81%
Cauliflower 86%
Lettuce 75%
Processing tomatoes 96%
Plus significant quantities of other fruits and vegetables.

Another thing that could cause food shortages is high inflation. Massive amounts of money have been created in recent years without much apparent inflation. Exporting money out of our country has helped keep inflation down. The US dollar is the world reserve currency and it is used by many countries to to buy and sell with other countries. However, in the last month or so, Russia, China, India, France, and others have agreed together to stop using the US dollar for trading between their countries. A significant part of the world ceasing to use the US dollar for trade has the potential to cause higher inflation (not necessarily hyperinflation) here in our country.

High inflation often results in the government imposing price controls on certain items such as food to keep prices from rising. What usually happens then is that those items disappear from store shelves because they cost more to produce than what they can sell for. Just last month, this very thing happened in Panama, which uses the US dollar for their currency. The Panama Post reported July 21:
“During the last couple of weeks, Panama — with expected annual economic growth of 7 percent this year — has faced what hardline socialist nations such as Cuba and Venezuela experience every day: food shortages. As many experts warned, and only 15 days after newly elected President Juan Carlos Varela announced the price-control law, the empty shelves are everywhere.” http://panampost.com/marcela-estrada/2014/07/21/econ-101-for-panama-new-price-controls-bring-rampant-shortages/

Food shortages can also occur when there is high inflation, even if there are not price controls. Items with a very low profit margin such as rice, eggs, chicken, produce, and other basic food items tend to disappear from the stores because there is not enough profit margin to cover the losses from inflation. Costs continue to rise for the producer or manufacturer.

Another event that could cause significant food shortages is Walmart going out of business. The first thought of many is that Walmart will never go out of business. But if we have high inflation, it could potentially put Walmart under. Walmart has put many smaller grocery stores out of business in recent years, such as Selby’s Grocery in Poolesville, as they have expanded their grocery departments. Grocery sales now amount for 55% of all of Walmart’s sales. Forbes magazine reports that Walmart now has 25% of the US grocery store sales. http://www.forbes.com/sites/greatspeculations/2013/05/20/wal-mart-cleans-up-on-poor-america-with-25-of-u-s-grocery-sales/

Walmart’s business model has worked very well for them during periods of low inflation and low interest rates. However, Walmart is currently facing a difficult retail environment. Their same store sales have declined in each of the last five quarters. Their CEO recently stepped down and a new CEO was appointed. Walmart does not have much inventory in warehouses, but buys most of their products just as they need them. Their trucks on the road making deliveries are a significant part of their “warehouse” inventory. Low inventory, coupled with very small profit margins, could be a recipe for disaster for Walmart if high inflation and high interest rates occurred. In other countries that had high inflation, many businesses were able to keep going by using their stockpiled inventory as a hedge against inflation.

What should we do to have food if there is a food shortage?
Don’t become a paranoid “prepper” that has a year or more of freeze dried food stashed around the house. But I do think it would be wise to not have the current “Walmart inventory mentality” in which you have less than six days of food on hand and need to run to the grocery store several times a week for food. Having a month or two worth of food on hand would give you a nice cushion. There is a certain satisfaction knowing that you have food on hand at all times and that you don’t have to run to the store to stock up every time they are calling for a snow storm.

A freezer is a good investment. It is a simple, easy way to stock up on food without it going bad. It is also a way to save money even if there is never a food shortage. For example, you could buy larger quantities of chickens from us at a time and only come to the farm several times a year rather than every month. The savings on trips to our farm and to the store could add up quickly. With a freezer you can also save significant amounts of money by buying in larger quantities and stocking up on items when they are on sale or when you find them at a really good price.

Historically, price controls are put on items sold by large corporations. If that were to happen here, knowing local farmers, such as our farm, could also be an important source of food. We will do all we can to be here for you. Hopefully there will NEVER be a food shortage, but if there is, be ready.

When “Antibiotic-Free” Isn’t

A month or two ago, someone gave us a used egg carton from another egg company. On the front of its full-color label, the company proudly advertised: “No Antibiotics!”

Technically, they were right. Technically, however, they were very wrong. In 2010, Monsanto patented glyphosate (commonly known as “Roundup”) as an antibiotic. Glyphosate is the #1 herbicide in the US, with 180-185,000,000 pounds of glyphosate used in 2007 (the latest year that the EPA gives statistics for). To put that in perspective, “regular” antibiotics used in agriculture totaled almost 29,000,000 pounds in 2009. In other words, over 6 times more glyphosate was used than regular antibiotics.

But glyphosate is no ordinary antibiotic. It might be called a “reverse antibiotic”. It kills good bacteria, such as those that inhabit our intestines—and stimulates harmful bacteria. And it was this antibiotic that was being fed to the chickens who laid the “no antibiotics” eggs!

For years, Monsanto advertised Roundup as “safe” and “biodegradable” and told us it was neutralized when it touched the soil; that is, until they got in legal trouble because the facts didn’t line up with their claims. Roundup is a chelating agent that binds with other substances and makes them unavailable. When glyphosate binds with clay particles in the soil, it is immobilized and remains attached to that clay particle until it either breaks down (a process that can take years) or is released in the soil. Therefore, repeated applications of Roundup have the potential to accumulate in the soil.

In 1996, genetically engineered crops hit the market, and by 2012, around 90% of the corn and soy grown in the US were GMO. Most of these crops are designed to be sprayed with Roundup while they are growing to kill weeds growing in the field, without killing the crop. Now, instead of only spraying their fields prior to planting, farmers could spray Roundup at any time they desired. What this means is that a systemic antibiotic (glyphosate/Roundup) is being sprayed directly on our food, absorbed by the plants and spread throughout their tissues. Roundup is also sprayed pre-harvest on crops such as wheat, barley, sugarcane and lentils to control weeds and to get uniform dry-down of the plants.

And? Does it matter?

In 2012, Gilles-Eric Séralini and his team of researchers shocked the world with graphic pictures of rats with huge tumors from exposure to Roundup Ready foods and Roundup.
Seralini's GMO Maize and         Roundup Research
From left to right: a rat fed GMO corn grown without Roundup; a rat fed GMO corn grown with Roundup; a rat given non-GMO corn, with a trace amount of Roundup in its drinking water.

“Séralini designed his 2012 study as a direct followup of a previous study on the same NK603 maize conducted by Monsanto to support its application for regulatory authorization…


Séralini’s findings were alarming: both GM maize NK603 and Roundup caused serious kidney and liver damage and an increased and earlier development of tumours, leading to an increased rate of mortality.

“These serious effects had not shown up in Monsanto’s 90-day test because it was too short. Serious diseases like organ damage and tumours take time to develop and become obvious…


“…in Séralini’s study the first large tumours were only seen four months into the trial in the case of males and seven months in the case of females. Most tumours were only detected after 18 months...

“Ninety days in a rat is equivalent to only 7–9 years in human terms – yet human beings could eat a GM food and residues of Roundup over a lifetime.” (emphasis mine)

By the beginning of the 24th month of the study, 50-80% of all female rats had developed tumors in the GMO- and Roundup-exposed groups—with some rats having up to 3 tumors.

It is important to note that increased tumors and organ damage were found in rats who were given Roundup in their water with no GMO feed. In other words, Roundup by itself, without GMO grain, has the potential to do great damage to the body, even at very low doses. (The lowest dose was intended to mimic the minute trace amount found in some tap water.)

But the potential damages of Roundup go beyond tumors. As noted earlier, Roundup is very toxic to gut bacteria, which are important for proper digestion of food. Glyphosate also inhibits enzymes that the body uses to detoxify itself and produce bile acids for digestion of food. This means that, by destroying the body’s natural defenses, Roundup can enhance the effects of other toxins we absorb from our food and environment. It also means that Roundup can cause the digestive system to work less effectively than it should.

In other words, we see a one-two punch here: destruction of gut bacteria and reduction of digestive function. When the bowel is malfunctioning, we are unable to absorb all the minerals and vitamins that we need from our food. This can lead to all kinds of disease. Researchers Anthony Samsel and Stephanie Seneff have shown the great possibility of a link between glyphosate and many different diseases, including gastrointestinal disorders, obesity, diabetes, heart disease, depression, autism, infertility, cancer and Alzheimer’s disease. (See link at the end.)

But is this actually happening in our society? Is Roundup actually causing disease, or is this empty hypothesizing? Nancy Swanson, former staff scientist for the US Navy, has plotted the rise in the use of glyphosate against the rise in various diseases. The graphs are significant:

Graph of children with autism

Graph of deaths from Alzheimer's

Graph of diabetes cases
Compare this graph with the following one showing the total amount of sweeteners used over the same time period (top, purple line). The total amount of sweeteners used has actually dropped while diabetes has risen:

Graph of sweetener use

Graph of deaths from renal (kidney) disease

Graph of the incidence of liver cancer

The last two graphs are very interesting, because they go right along with the findings of Séralini’s rat study: liver and kidney damage. The renal (kidney) disease graph is particularly interesting, because it shows the disease rate dropping right before the introduction of GMO’s and increase in glyphosate usage –with a sharp spike afterwards. I encourage you to look at all the graphs:

How much glyphosate are we actually getting in our food? After all, the government has set limits on the level of glyphosate in our food. But how do we know if anyone is actually abiding by those standards? Samsel and Seneff state:

“It is difficult to get information on actual amounts of glyphosate present in foods, due to the perception that it is nontoxic to humans [1,6]. The USDA Pesticide Data Program (PDP) is a voluntary program which randomly monitors agricultural chemical residues in the food supply. A search of the most recent data for 2010, published in May 2012, found statistics for the most popular agricultural chemicals except for glyphosate and glufosinate, another organophosphate. Residue data for the most popular herbicide on the planet were not available, but, interestingly, information on atrazine and other herbicides were readily available. Communication with USDA revealed that no data were available due to lack of monitoring. However, in 2013, for the first time, the USDA will be releasing a small amount of data for glyphosate residues only in soy. Lack of program funding was cited as the reason for this lack of data.” (emphasis mine)

The National Pesticide Information Center confirms this:
“Glyphosate was not included in compounds tested for by the Food and Drug Adminstration’s (FDA) Pesticide Residue Monitoring Program (PRMP), nor in the United States Department of Agriculture’s Pesticide Data Program (PDP).”

It’s strange that the government is not testing for the #1 agricultural chemical in America! Obviously, if you don’t look for it, you won’t find it. With glyphosate being sprayed all over our food, there’s no telling how much the average American ingests on a daily basis. Those 185 million pounds of glyphosate have to go somewhere.

One thing is certain: we are eating glyphosate. A recent German study found glyphosate residues in the urine of dairy cows, rabbits and humans. These people and animals were not just consuming glyphosate-contaminated food, but were actually absorbing the glyphosate into their bloodstream and circulating it throughout the whole body. Not surprisingly, glyphosate residues were significantly lower in people eating an organic diet than those eating a conventional diet. One very interesting finding was that chronically ill humans had significantly higher levels of glyphosate in their urine than healthy humans.

Furthermore, this study also found that glyphosate accumulates in animal tissue. Tests of kidney, liver, lung, spleen, muscle and intestinal tissue all revealed similar amounts of glyphosate residues. Glyphosate is accumulating in the meats that we eat—to be passed along for our second-hand consumption. The logical conclusion is that glyphosate residues are also accumulating in our own bodies. (See more at http://omicsonline.org/open-access/detection-of-glyphosate-residues-in-animals-and-humans-2161-0525.1000210.php?aid=23853)

What are we to do? If the government won’t protect us, who will? You. We must each take our own health in our own hands and get serious about removing this toxic antibiotic from our diet if we don’t want to be included on those graphs of disease. This starts with the cereal you eat for breakfast, the sandwich you eat at lunch and the chicken you eat for dinner. If it’s not organically raised, assume it has glyphosate residues. This includes the tortilla chips that are made with organic corn and fried in conventional, glyphosate-treated vegetable oil. Since the glyphosate residues are part of the food itself, they cannot be washed off, and they are not broken down by cooking.

It is important to cut through the chatter and find truly organic food. Be discerning and ask questions. One farm about an hour from us claims to “go beyond organic”—yet they told us that they used GMO feed for their animals. Other farms, recognizing the dangers of GMO’s, use non-organic, GMO-free feed. However, GMO-free is not necessarily glyphosate-free. It is standard practice for many farmers to spray their fields with Roundup before planting to kill weeds. According to the National Pesticide Information Center, “Lettuce, carrots, and barley contained glyphosate residues up to one year after the soil was treated with 3.71 pounds of glyphosate per acre.” Given that the Séralini rat study showed increased disease in rats who consumed only 0.1 parts per billion of Roundup in their drinking water (i.e., one drop in over 130,000 gallons of water), even a small amount of glyphosate residue is problematic.

Some organic farms, due to the cost of organic feed, feed their chickens conventional feed. They cannot call the chicken or eggs organic, but they can say it was raised on an organic farm. Take nothing for granted!

Fourteen years ago, during our first year of farming, we switched to organic feed for our chickens. This currently means paying over three times more for our feed than if we used conventional feed, but we don’t regret our decision. It is part of our quest to give you healthy, nourishing food that helps you to live better and stay out of the doctor’s office.

I encourage you to make the hard choices. Stop feeding yourself antibiotics that kill the “good guys” and help the “bad guys”. Buy real. Buy healthy. Buy glyphosate-free!

References and recommended reading
Website about the Séralini rat study:

Articles by Anthony Samsel and Stephanie Seneff:

A Mercola review of Samsel and Seneff’s findings:

Analysis by Nancy Swanson:

Glyphosate residues in urine:

Newly Revealed Dangers of Eating Roundup® Tainted Food

Most pastured poultry producers use conventionally grown feed (either GMO or non-GMO) for their chickens because it is half the cost of organic chicken feed. They are able to offer what appears to many as the same product at a much lower cost than what we can provide. We remain committed to using organic feed because in the end, when all the health care costs are figured in, it is probably at least half the cost of using conventionally grown chicken feed. Actually, a person’s health can’t be measured in dollars. Many terminally ill people would gladly give all they had just to have true health.

GMO grain is only part of the problem in causing health problems. Newly released research shows that trace amounts of glyphosate, the active ingredient in Roundup®, are slowly and silently degrading people’s health. Farmers us glyphosate to kill cover crops, grass, and weeds so that they can plant the new crop. It is an important part of no-till farming, which is the method most conventional farmers use.

I remember, back when we first started farming, that farmers were being told that Roundup was completely harmless to people. We were told it only affected plants, and when it touched the soil it was neutralized. That was false information. I believe that most farmers are totally ignorant of what they are doing to other people’s health by their use of herbicides, pesticides, and GMO’s in the food that they are producing. In addition, for many farmers, money clouds their thinking and practice; not because they are greedy, but many of them have their backs to the wall financially and do not see it as possible financially for them to produce organic food.

New research shows that trace amounts of glyphosate is found in corn, soybeans, wheat and sugar grown on ground where Roundup was applied. These trace amounts of glyphosate inhibit enzymes in the gut and prevent the body from detoxifying other chemical residues and toxins. The result is many of the modern diseases.

The abstract of the new report in Entropy reads:

“Glyphosate, the active ingredient in Roundup®, is the most popular herbicide used worldwide. The industry asserts it is minimally toxic to humans, but here we argue otherwise. Residues are found in the main foods of the Western diet, comprised primarily of sugar, corn, soy and wheat. Glyphosate’s inhibition of cytochrome P450 (CYP) enzymes is an overlooked component of its toxicity to mammals. CYP enzymes play crucial roles in biology, one of which is to detoxify xenobiotics. Thus, glyphosate enhances the damaging effects of other food borne chemical residues and environmental toxins. Negative impact on the body is insidious and manifests slowly over time as inflammation damages cellular systems throughout the body. Here, we show how interference with CYP enzymes acts synergistically with disruption of the biosynthesis of aromatic amino acids by gut bacteria, as well as impairment in serum sulfate transport. Consequences are most of the diseases and conditions associated with a Western diet, which include gastrointestinal disorders, obesity, diabetes, heart disease, depression, autism, infertility, cancer and Alzheimer’s disease. We explain the documented effects of glyphosate and its ability to induce disease, and we show that glyphosate is the “textbook example” of exogenous semiotic entropy: the disruption of homeostasis by environmental toxins.” (Emphasis added)

You can read the full report at this link: http://www.mdpi.com/1099-4300/15/4/1416

The bottom line is: if you want to get sick, eat as much food as you can that has ingredients from conventionally produced corn, soybeans, wheat, and sugar beet sugar. Eating out for lunch or dinner is a great way to get these glyphosate contaminated foods.

Our family is committed to providing you with food that will give you health. Thank you for your support by purchasing our products and making it possible.

From the “Evil” Scientist Lab: Killer Corn

Another reason to eat organic food.

The seed treatment on corn seeds is much more deadly than what we realized.

I was shocked the other week when we received an email exposing how the pesticide and fungicide usage on most of our country’s corn crop is killing honey bees. In the early part of May of this year, beekeepers reported staggering losses of honey bees in Minnesota, Nebraska and Ohio, after their hives foraged near pesticide-treated corn fields. The seed corn is treated with pesticides and fungicides. The neonicotinoid pesticides are very deadly to honey bees. Just one gram can kill 11 million to 22 million honey bees. When combined with fungicides, they are 10 times more deadly than when used alone! The coated corn seeds are sticky, so talc is added to the seeds to make them flow better in the corn planter. However, the powdery talc is readily carried by the wind to plants and areas beside the corn fields where bees are foraging. The talc is contaminated with these neonicotinoids and fungicides and the dead bees test positive for these chemicals. The source for this information is a new report released by Purdue University this year –

We are used to change in technology and society. But what we are not used to is rapid change behind our backs in our food. Everything appears to be the same as before, but it is not. In the last 15 years there have been significant changes in the way corn and other crops are grown that we are unaware of. Genetically modified plants are only one part of the problem.

From the Huffington Post – “Bee Kills in the Corn Belt: What’s GE Got to Do With It?” http://www.huffingtonpost.com/heather-pilatic/bee-kills-in-the-corn-bel_b_1520757.html

“Over the last 15 years, U.S. corn cultivation has gone from a crop requiring little-to-no insecticides and negligible amounts of fungicides, to a crop where the average acre is grown from seeds treated or genetically engineered to express three different insecticides (as well as a fungicide or two) before being sprayed prophylactically with RoundUp (an herbicide) and a new class of fungicides that farmers didn’t know they “needed” before the mid-2000s.
A series of marketing ploys by the pesticide industry undergird this story. It’s about time to start telling it, if for no other reason than to give lie to the oft-repeated notion that there is no alternative to farming corn in a way that poisons pollinators. We were once — not so long ago — on a very different path.

How corn farming went off the rails

“In the early 1990s, we were really good at growing corn using bio-intensive integrated pest management (bio-IPM). In practice, that meant crop rotations, supporting natural predators, using biocontrol agents like ladybugs and as a last resort, using chemical controls only after pests had been scouted for and found. During this time of peak bio-IPM adoption, today’s common practice of blanketing corn acreage with “insurance” applications of various pesticides without having established the need to do so would have been unthinkable. It’s expensive to use inputs you don’t need, and was once the mark of bad farming.

“Then, in the mid-to-late 1990s, GE corn and neonicotinoid (imidacloprid) seed treatments both entered the market — the two go hand-in-hand, partly by design and partly by accident…

“Then, as if on cue, Monsanto introduced three different strains of patented, GE corn between 1997 and 2003 (RoundUp Ready, and two Bt-expressing variants aimed at controlling the European Corn Borer and corn root worm). Clothianidin entered the U.S. market under conditional registration in 2003, and in 2004 corn seed companies began marketing seeds treated with a 5X level of neonicotinoids (1.25 mg/seed vs. .25). [Each seed has enough to kill 9,000 – 18,000 bees. – Myron]

“… and in the space of a decade, U.S. corn acreage undergoes a ten-fold increase in average insecticide use. By 2007, the average acre of corn has more than three systemic insecticides — both Bt traits and a neonicotinoid. Compare this to the early 1990s, when only an estimated 30-35 percent of all corn acreage were treated with insecticides at all.”

“When I spoke with one Iowa corn farmer in January and told him about the upcoming release of a Purdue study confirming corn as a major pesticide exposure route for bees, his face dropped with worn exasperation. He looked down for a moment, sighed and said, ‘You know, I held out for years on buying them GE seeds, but now I can’t get conventional seeds anymore. They just don’t carry ’em.'”

It used to be that pesticide sprays were sprayed on the surface of plants, fruits and vegetables to kill bugs. But in more recent years, systemic insecticides have been developed and are being widely used. Systemic insecticides and fungicides work by going into the plant and traveling through the entire plant and fruit or vegetable. Any bug that eats the plant is killed. It also keeps insects from eating the fruit or vegetable. There is no way to wash off a systemic insecticide or fungicide from a fruit or vegetable the way it was possible in the past. The insecticide and fungicide has become part of the food.

We found out about the killer corn one day after we had planted some sweet corn we purchased from Southern States. We had planted three different varieties of organic sweet corn seed that we purchased from Fedco.com. The Honey Select variety had basically 0% germination. Being ignorant of what was on the seed coating of sweet corn,  we purchased a pound of the Incredible variety sweet corn and planted eight, 80 foot rows of Incredible sweet corn where the Honey Select had been planted. I thought that the pink seed coating was just something bad tasting to keep the birds from eating it.  I could not read on the package what the seed treatment on the sweet corn seed was, so I went to Southern States to find out. I was concerned that we might have planted something that would kill our bees. It had five different fungicides! – Apron, Captan, Dividend, Thiram, and Vitavax! Apron is a systemic fungicide. I felt disgusted and betrayed. We waited until the corn started coming up and we dug it all up. The picture above shows the pink fungicide loaded seed still there, putting its chemicals into the plant.

One of the things that farmers across the US are complaining about is that they cannot buy bee friendly corn seed. Almost everything is genetically modified and treated with pesticides and fungicides. About the only way to get untreated seeds is to buy organic seeds or for a farmer to save his own seeds.

What this means is that the “All Natural” label on chicken, eggs, and other foods with corn ingredients is probably a bogus or misleading claim on most products. Non-GMO corn is not safe if the seeds have been treated with systemic fungicides and neonicotinoid pesticides.

I wish farmers knew how to grow high brix, nutrient dense corn. They could eliminate the chemicals, lower their production costs and provide a far superior food for their fellow human beings. It can be done. Last year we produced high brix sweet corn that had very few bugs. Instead, legal bio-terrorism on the farm is killing our honey bees, poisoning our food, and giving us poor quality food that is making us sick. Sick Care (Health Care) in America is the #1 industry. We are what we eat. Health begins in the soil and in the seed.

We need to help each other in these changing times and keep each other informed so that things do not unknowingly get changed behind our backs. Ignorance is not bliss when it affects our health or the health of our family and friends. Most people are ignorant about their food. I am amazed at how little most people know. They assume that all food is basically the same and that cheapest is best. The other day, I was getting gas in Pennsylvania, and the man at the pump next to me wondered what I was hauling on my trailer. I told him it was organic protein concentrate for our chicken feed. He asked, “What is organic?” in a way that showed he was clueless to what organic really is and as if organic was just something unimportant and more expensive. I was surprised that a 60-year-old man was so clueless about his food. Times have changed and he is still assuming that they are the same.

Other articles about corn and honey bees:

Fukushima Update

The media has largely gone silent on the Fukushima nuclear disaster in Japan. However, the problem has not been fixed and is a much bigger disaster than what was reported. I have been following the http://www.fairewinds.com website. Arnie Gundersen, a retired nuclear executive, traveled to Tokyo and took random soil samples around the city and sent them to a lab. The soil samples are so contaminated with radioactive material that here in the US they are considered nuclear waste. Tokyo is 200 miles from the Fukushima disaster. Japan has a much higher level of nuclear contamination than what has been reported. It makes one wonder about all the radioactive water that was dumped into the ocean and the safety of eating fish caught in the Pacific and near Alaska.

Last month Senator Ron Wyden from Oregon visited the Fukushima power plant and was shocked by what he saw. The structures that are still standing are very fragile, in particular reactor #4. He is very concerned that another earthquake could cause a major nuclear disaster even greater than what has already happened. He states on his website: “The scope of damage to the plants and to the surrounding area was far beyond what I expected and the scope of the challenges to the utility owner, the government of Japan, and to the people of the region are daunting. The precarious status of the Fukushima Daiichi nuclear units and the risk presented by the enormous inventory of radioactive materials and spent fuel in the event of further earthquake threats should be of concern to all and a focus of greater international support and assistance.”