A BARRAGE OF GMOS: HEADING OUR WAY

Unless awareness increases and action is taken soon, the inventions of GMO will soon be inundating our lives.

Twenty Genetically Modified Foods, Coming to Your Plate.

Intro – If the need to halt GMOs were not urgent enough, this article should scare the pants off you. Here we glimpse some of the potentials for the unabated and bizarre proliferation of GMOs. Some of these developments you will already know about (hopefully), but some will come as a surprise. As I see it we are now at a crossroads where we can still dismantle this dangerous and perverted manipulation of the very fabric of life, the sacred code of nature, which will undoubtedly affect each and every one of us in profound ways now and in the future.  Read More...

Raising Chickens: 101. Yeah, I have a dream to live off the land.

Amazing, early in the 19th Century, so many were dreaming to get away from the rural lands, into the urban areas, now many of us now are feeling the strong desire to go back to the ways of nature.

As for me, currently, as far as animals are concerned; I have two dogs and a cat. And I am doing all I can to be a good steward of the pets I own, Elvis and Fox are my dogs and Pesto is my cat. So I have lectured myself, that until they are flee free, cavity free and I am feeding them properly, I can not obtain more animals. But as soon as that is accomplished, well, let me put it this way, I am getting my chicken coop ready. And I just can't wait to get my first free egg as far as I'm concerned, that's the way its meant to be.

So I was happy to see this article from The Farmers Almanac.  Raising chickens for eggs? Let's talk about how to collect, clean, store, and hatch chicken eggs in this fifth installment of our Raising Chickens 101 series .   

Early Seeds of Christianity

This blog is mostly about "seeds" and therefore about Life. Because the Life of things is in the seed. Many of us are of the Judeo Christian Faith, myself included, therefore I would be remiss if I did not occasionally include the seeds of our Christian Faith. Today I remember the Early Church Fathers: as I remember today is the feast day of St. Ignatius of Antioch, who died a martyr for the Christian Faith in the year 107. Copies of some of the letters he wrote are still available, and we have reason to believe that he was a disciple of St. John the Evangelist, the beloved apostle.
Read More...  

You may read more about this admirable Saint and you will find a copy of some of his letters here: Read More...              

Banana Bread Recipe from Valley Fig Growers

Banana Bread Gets A Tasty Power Boost (NAPSI)—This classic banana bread can get a scrumptious new look and nutrition power boost with the addition of sweet, fiber-rich figs and yummy chocolate morsels. Looking for an after-school snack for the kids, a morning treat to enjoy with coffee or the perfect holiday hostess gift? Chocolate Fig Banana Bread delivers on all counts. Freeze loaves whole or cut into slices and wrap individually in plastic wrap to grab out of the freezer for everyday use. This Chocolate Fig Banana Bread recipe can also be used to transform bread pudding, French toast and layered ice cream parfaits into decadent holiday dishes to delight friends and family. For more recipes, baking tips, figs and fig products, go to the Valley Fig Growers website, www.valleyfig.com. Chocolate Fig Banana Bread 2 cups all-purpose flour 1 cup granulated sugar 1 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt 1½ cups mashed, very ripe bananas (about 4) 2 large eggs ½ cup vegetable oil 1 teaspoon vanilla extract 1 cup stemmed, chopped (½ -inch) Blue Ribbon Orchard Choice or Sun-Maid Mission or Calimyrna Figs ½ cup miniature chocolate morsels Adjust oven rack to middle position and heat oven to 350º F. Oil 9-x-5-inch loaf pan. In large bowl, whisk together flour, sugar, baking powder, soda and salt. In separate bowl, whisk together bananas, eggs, oil and vanilla. Whisk liquids into dry ingredients, mixing just until blended. Stir in figs and chocolate. Scrape batter into prepared pan. Bake 60 to 70 minutes (cover with foil after about 30 minutes to prevent overbrowning) or until pick inserted in center comes out clean. Cool 10 minutes in pan. Run sharp knife around edge of pan and remove bread from pan to wire rack to cool. Wrap airtight and store at room temperature or freeze. Makes 1 loaf.