By: Chris Stern

What Happened to Eden?

Imagine a world filled with free food, perfect health and good natured, law abiding citizens.  No laws are needed because the human inhabitants of this world lack the scourge of inappropriate desire.  Lacking inappropriate desire, people exhibit unselfish, indiscriminate virtue.  Such a world, dubbed the Garden of Eden exists in the book of Genesis of The Holy Bible.  Interestingly, accounts of this world also exist in The Analects given by Confucius as well as ancient Daoist traditions.  All three of these, essentially historical or even simply ideological accounts arrive at the same conclusion.  At some point during the course of the existence of Eden, something happens and humankind starts to inherit a world filled with greed, selfish desire, and man-made laws that cannot, it seems, remain unbroken.

In modern times, a little known movement, dubbed the Natural Hygiene Movement, proposes that the ideals of an Eden like existence have not completely fallen away from humanity.  Rather, through proper and disciplined choices, based on the scientific research undertaken by medical doctors, all of humanity contains the ingredients necessary to regress back to an Eden-like existence.

In his classic book, Food Combining Made Easy, Herbert M. Shelton takes up a mere sixty-three pages of a reader’s time to expound on the essential dietary choices which contain the power to awaken Eden in all of humanity.

First published in 1940, Food Combining Made Easy remains available to today’s reader.  Mainly a practical guide to eating, this volume does touch on the need to balance emotional and physical aspects of a person.  For a person capable of following a few simple rules, however, this little book provides strict guidelines that go beyond simply eating those vegetables that a lot of mothers and doctors have given up attempting to facilitate.  Compared to modern societal staples of fast food, junk (processed) food and more food – this little book seems stricter than ten pairs of helicopter parents put together.

The most fundamental aspect of these rules is that they are based on digestion.  Medical Doctors in the 1800’s conducted, live, practical research on digestion.  The rules then are a product of their findings along with Shelton’s own experiences and those of the people he treated.  It is worth mentioning that in his lifetime, Shelton was jailed several times during his life for practicing medicine without a license.  In 1921 he graduated from the American School of Naturopathy with a Doctor of Naturopathy (ND) and a Doctor of Naturopathic Literature (ND Lit).  He published over forty books and ran several sanitariums across the country.  Still, he was plagued with legal battles as the establishment was and still is critical of
his views.

The rules that are put forth in Food Combining Made Easy are simple, but they do fly in the face of what is considered American cuisine today.  There are many stakeholders present that would contest any truth that these rules may or may not contain.  These stakeholders can be summarized within the groups of for profit industries as well as the individual desires of appetite.  Basically everyone is a stakeholder in the current notions of how one should eat and remains one of the most difficult notions to deconstruct, both personally and collectively.  Based on my own self knowledge and personal experiments, I posit that this has been the case since the beginnings of civilization.  In relation to the Garden of Eden, my idea is essentially that the Fruit from the Tree of Knowledge actually represents the beginning of processing foodstuffs and combining them in unnatural ways in human history.  Perhaps there never was a time when all people on this planet ate natural diets.  Nonetheless, one thing I do know for certain through my own experience is that the practical implementation of the natural diet put forth by Shelton in Food Combining Made Easy, practiced over time (two or more days) brought an Eden-like existence directly into my personal viewfinder.

Following are the basic rules, organized in the three-meals-a-day schema of daily sustenance that most world citizens desire to enjoy today.  These are purposely abridged; something that is a keystone to harnessing the potential of this information is to take that personal step forward and discover for yourself how this information can be used and what further information you might need to further your own understanding.  For starters though, you might try these rules for a day as a personal gauge.  After all, what is one day without a sandwich and all of its manifestations that tend to be the very definition of American Cuisine (i.e. burgers, pizza, burritos, chow mien, spaghetti etc.).

Breakfast – Eat fruit.  Fresh fruit is a natural combination of vitamins, nutrients and simple sugars that will provide a quick and lasting boost of energy nicely regarded at the beginning of the day.  Watch out for fruitful combinations that put acids and bases together.  For Instance, Apples and oranges do not combine as well as oranges and strawberries.  For evidence of this, try combining baking soda and orange juice in a container without entertaining a naturally energetic reaction.

Lunch – Eat starchy vegetables such as squash, potatoes and/or whole grains with vegetable salad.  The complex carbohydrates in these types of vegetables will sustain your energy levels for the rest of the day while naturally providing vitamins and minerals.  Leafy greens are the backbone of a vegetable salad but other examples exist as well.  Watch out for processed carbohydrates as most of the nutrients have been leached from the flours during the processing.  Attempts to add vitamins and nutrients to processed food would not need to occur if the food was not processed.  In essence, keep it natural.

Dinner – Choose a single protein source and eat this with vegetable salad.  Meaty proteins are all flesh, so there is not a problem combining different meats.  However, cheese is a separate type of protein from meat and do not combine well.  Similarly, natural proteins are found in a variety of foods that are grown that should be kept to a single source of protein (i.e. nuts, chickpeas etc.).  Proteins at the end of the day help facilitate the natural healing process as these materials are largely what the body uses to repair itself.  Separated from the starches, the body is able to utilize the individual nutrients most efficiently and effectively.

Water – Do not drink water with a meal.  This washes away the digestive enzymes needed to properly digest the food.  Drink water at least ten minutes before a meal and after enough time has passed for the meal to be digested.

Cheating – When cross-combining does occur, Shelton recommends skipping a meal to allow the body time to digest the food properly.

In his landmark book, Food Combining Made Easy, Shelton provides a definition of eating that largely escapes civilized minds today.  Are his rules a road map to Eden?  Was there ever an Eden or a Golden Age like those described in the literatures that survive from the past into the present?  Can we as individuals transform ourselves, thereby providing a guiding light for the rest of humanity by the disciplined application of this definition of eating?  Doesn’t it make sense that at the root of any type of change we desire to make for ourselves, in our lives, lays the very stuff that we put into our bodies?  The historical question may never be answered but the others, by my own personal assessment are rhetorical.

Chris Stern is a blue-collar-scholar; he works and goes to school in Pueblo, Colorado.  He can be reached by email at undestroyer@tvbl.info

Good fats are probably one of the most important things for our development as a human being.  Nerve-endings in our bodies and brains contain a myelin sheath, which is an important part of healthy nerve-function.  Healthy fats help build and maintain these nerves, which is good for overall health.  Nerves are pretty important to sending information throughout our bodies.

Cod Liver Oil is jam-packed full of these good fats including Omega-3 fatty acids. EPA, DHA, and high levels of Vitamin A and Vitamin D.

Now, fish oils DO taste a bit fishy – get over it.  It is worth the health-benefits.  Beyond that, you can get it flavored – my personal favorite as of now is Barlean’s.  If you treat it like you are taking a shot of whiskey, with a chaser of something like lime-aide – then it is not too bad.  WHEN you take your supplements is just as important as what you take them with (to make sure that they digest and process the way they are supposed to).  You should take your Cod Liver Oil shot before you go to bed.

I am not a doctor nor a nutritionist, however, I can tell you that since taking a ‘normal’ regimen of cod liver oil, that is has helped with the inflamation in my hands (from bad circulation and typing WAY too much on the computer), as well as my skin-health.  Beyond that, I just feel better, which is probably from a combination of factors.  However, we should all know that when we feel good that we can think better.

And we all need to do a WHOLE LOT MORE THINKING.

Originally posted at TishaTCasida.com

By Irene Shonle, Director CSU Extension in Gilpin County

Recycling can reduce your trash load by up to 40%. In most places, newspaper, white paper, glass, aluminum/tin cans, plastics (types 1-7), and cardboard can be recycled.

Since glossy catalogues and magazines are not always accepted at recycling centers, reduce the number of catalogues that you don’t want by going to: www.dmachoice.org and registering your name on the do-not-mail list for free.

Household trash often contains up to 30% kitchen scraps and other compostable material, so composting is a way to get rid of one out of every three bags!  Another advantage of composting is that your garbage will not stink so much.  A surprising number of things can be diverted from your trash bag, including hair, coffee grounds and filters, tea bags, toothpicks, egg shells, and dust.

Keeping an equal ratio of layered “green” (kitchen scraps) to “brown” (leaves and other carbon sources) is critical for fast, odor-free composting.  If you don’t tend to have large quantities of  leaves, supplement with items that might otherwise get tossed: egg cartons, newspaper,  junk mail (except those darn glossy catalogues – they might have toxic inks), ripped up cereal boxes, toilet paper rolls, paper plates, shredded cardboard, etc.

One tip is to line your compost bucket with a few sheets of newspaper, and then put the peelings and vegetable trimmings from each meal into another sheet of paper, wrap it up and put it in the bucket.  When emptying, the liner newspaper goes in the bin along with the meal “packets.” This automatically gives a pretty good green/brown ratio. Pine needles and wood ashes can be used in small quantities.  You can use the resultant compost to improve the soil around your house. For more information on composting, go to: www.ext.colostate.edu/sam/compost.html or contact our office.

Even if you live in bear country, if compost piles are properly maintained, they will not be very susceptible to bear visits.  If you live in bear country, never put fish, cooked foods, oils, dairy, meat, melon rinds, fruits and other pungent scraps in the pile. Keep it aerated, properly turned, with the 50/50 ratio of browns/greens and always cover new kitchen scraps with brown material to reduce odor.  A smelly, anaerobic pile will attract bears. Adding lime or wood ash can reduce the odors, as will enclosed bins. You can also construct a bear-resistant enclosure for your composter using sturdy materials. However, if you live near persistent bears, either don’t compost, or enclose your compost pile with solar-powered electric fencing.  Another tip is to reduce all other bear attractants in your yard such as garbage, pet food, bird feeders, etc., and encourage your neighbors to do the same.

If properly maintaining a compost pile sounds like too much work, you could just dig a hole or trench (12 – 24” deep is best), chopping and mixing your kitchen scraps with some soil, and adding 8” more soil on top.  This can even work in winter, as long as you dig a big enough trench initially, since the ground will be frozen too hard to dig out more space later on.   This type of composting may take a little longer (up to a year), but you don’t need to worry about the “green/brown” ratio, and there’s no further work.  The pit or trench will eventually become a nicely-amended little spot of land that might end up covered with flowers like columbine that appreciate a little extra organic matter.
Another form of composting to consider is worm composting, which is done indoors.  If well maintained, you can have a nice worm farm that will not only compost your scraps, but will provide a wonderful soil addition/fertilizer for your potted plants.  For more information on worm composting: http://whatcom.wsu.edu/ag/compost/mrcworms.htm

Between recycling and composting, you can reduce up to 70% of your trash, not to mention reducing the strain on already overcrowded landfills.

The small acreage education program has developed on a grassroots level all over Colorado through partnerships with USDA-Natural Resources Conservation Service (NRCS), Colorado State University Extension (CSU Extension), and local Colorado Conservation Districts who all share the common goals of connecting with and educating landowners via workshops and direct technical assistance.  We all want to empower small acreage land owners (those who own 1-100 acres) with land management knowledge.

According to the USDA ERS (Economic Research Service) 2007 census data, 48.5% of Colorado farms are 1-99 acres in size.  The number of small farms (1-99 acres in size) has increased by 7.7% since 1997.  Many of the small acreage landowners have not grown up in rural CO and don’t have the land management knowledge that traditional producers and ranchers grow up with.  If we as Coloradans want to maintain sustainable rural landscapes for our children and grand children, we have to address the needs of small acreage landowners.

There are lots of options for landowners to find assistance.  The CSU Extension Small Acreage Management website is a great place to get started.  Topics include events, weeds, trees, soils, pasture, etc., and landowners can sign up for the free e-newsletter, participate in educational webinars, and watch short videos.  Visit www.ext.colostate.edu/sam<http://www.ext.colostate.edu/sam>  or contact Jennifer Cook at 303-659-7004 ext.3

By Joel Reich, Horticulture Specialist, Boulder County CSU Extension

Many Colorado gardeners have long lamented their inability to grow blueberries.  The problem stems from the fact that most of Colorado’s soils are slightly to highly alkaline.  This means that their pH value is somewhere above 7.0 (neutral).  Blueberries and their relatives, such as rhododendrons and azaleas, must have acid soils in order to thrive.  For instance, blueberries prefer a soil pH of about 5.5.  Unfortunately, there is just no practical way to manage Colorado soils in order to produce a pH that low.

The good news for blueberry lovers is that, with a little extra effort, there is a way to grow delicious blueberries in your Colorado garden.  The key to success is to plant the blueberry bushes in a medium that is primarily (or entirely) composed of sphagnum peat moss.  This readily available material has a pH of approximately 5.5, so it is perfect for blueberries.  Two further keys to success are: 1) make sure that the root zone always stays moist (even during warm, dry spells in winter), and 2) protect the bushes from dry, desiccating winds during the winter.  This can be done by wrapping the bushes with burlap or old sheets while they are dormant.

Any planting method that incorporates these three key elements should lead to success, so feel free to be creative.  For those who want an established recipe for success, follow the instructions below.  Keep in mind that you will need to have at least two blueberry plants of different varieties (for cross-pollination purposes) in order for the plants to set good crops.

For each plant:

-       Dig a hole that is 20” deep, 30”long and 20” wide.

-       Get a plastic-wrapped bale of sphagnum peat moss (3 cubic feet).

-       Punch about a dozen holes in the bottom of the plastic wrap.

-       Drop the bale, holes down, into your pre-dug hole.

-       Cut an 8”x 8” “X” in the plastic on top of the bale and fold back flaps.

-       Plant a bare-root blueberry plant directly into the peat moss (Do this in early-mid April).

-       Re-close the “X” using tape, leaving about a 3” hole in the middle to accommodate the trunk of the bush.

-       (optional) Install drip irrigation line by cutting a small hole at either end of the bale and feeding the line through the holes, resulting in an irrigation line that runs on top of the peat but under the plastic.

-       Fertilize in early May and early July with a balanced fertilizer for acid-loving plants (i.e. Miracle Grow for Acid Loving Plants)

-       Enjoy blueberries year after year!

The small acreage education program has developed on a grassroots level all over Colorado through partnerships with USDA-Natural Resources Conservation Service (NRCS), Colorado State University Extension (CSU Extension), and local Colorado Conservation Districts who all share the common goals of connecting with and educating landowners via workshops and direct technical assistance.  We all want to empower small acreage land owners (those who own 1-100 acres) with land management knowledge.

According to the USDA ERS (Economic Research Service) 2007 census data, 48.5% of Colorado farms are 1-99 acres in size.  The number of small farms (1-99 acres in size) has increased by 7.7% since 1997.  Many of the small acreage landowners have not grown up in rural CO and don’t have the land management knowledge that traditional producers and ranchers grow up with.  If we as Coloradans want to maintain sustainable rural landscapes for our children and grand children, we have to address the needs of small acreage landowners.

There are lots of options for landowners to find assistance.  The CSU Extension Small Acreage Management website is a great place to get started.  Topics include events, weeds, trees, soils, pasture, etc., and landowners can sign up for the free e-newsletter, participate in educational webinars, and watch short videos.  Visit www.ext.colostate.edu/sam<http://www.ext.colostate.edu/sam>  or contact Jennifer Cook at 303-659-7004 ext.3

By Jennifer Elledge

I recently presented to a group of business leaders about a philosophy that has overwhelmingly positive effects on a business’ success and innovation. Less than two minutes into my presentation the audience threw me a jumble of polarized opinions fluctuating from support and acceptance to resistance and even borderline hostility.

Personal judgments and beliefs are often used to define the term sustainability. To some, it can signify a tree-hugging, Birkenstock-wearing hippy concept.  To others, it may just be the next buzz word or trend.  But to many, sustainability is simply doing the right thing to make the world a better place for future generations.  Sustainability is a win/win concept despite political or personal beliefs and practical application.

In the business world, corporate sustainability remains top of mind among business leaders and executives even with the economic downturn. Infinite amounts of research and case studies attest to the valuable benefits sustainability yields. Company commitment to sustainable practices is the stepping stone to a world of organizational and technological advancements that reduce costs, increase revenues and enhance efficiencies-all indicators of a prosperous business.

However, success does not happen instantaneously and oftentimes, many businesses question what the next steps are after committing to building a sustainable organization. Catamount Institute, a nonprofit organization, has responded to this community-wide call to support businesses committed to implementing sustainable practices by establishing the Pikes Peak Sustainable Business Network (PPSBN).  The PPSBN is a membership-based network that serves professionals and business owners seeking to broaden their knowledge and significantly improve their impact on the economic, environmental and social resources within their business and community – otherwise known as their triple bottom line: People, Planet and Profit.

The PPSBN provides tools, resources, and inspiration to business leaders from any industry seeking to incorporate sustainable practices in their decision-making and strategic planning. Ultimately, PPSBN members strengthen the Pikes Peak region.  By incorporating sustainable practices into their decision-making, they are promoting a cultural shift in our community. Not only are member businesses more successful, but they become leaders in advancing the reputation of our entire community as a socially responsible, economically thriving and environmentally rich region for living, learning and working – certainly a win-win situation for everyone.

As part of Catamount Institute’s mission to inspire ecological stewardship, the Pikes Peak Sustainable Business Network will feature monthly articles pertaining to the topic of corporate sustainability. By thinking of sustainability as a win/win we can begin to establish solutions that contribute to everyone’s success. It is mine and Pikes Peak Sustainable Business Network’s hope to inspire consumers and businesses alike to recognize and embrace the importance of sustainability.  For further information about Catamount Institute’s Pikes Peak Sustainable Business Network visit www.catamountinstitute.org and click on the “Our Work With Businesses” icon.

Eric McPhail, CSU Extension, Gunnison County Director

While frightening to our government food safety officials, chickens are rampant all over our nation.  Once thought of as only farm animals, chickens have become pets and have found their way right into people’s hearts and also, their metropolitan backyards.

Is it a fad or more part of a local food movement?  Either way, more and more people are raising chickens and eating eggs right from their own backyard.  Can you believe there’s a hen house called an “Eggloo”?  I mean, really, what do we know about eggs?

In early American history many people had chickens and knew all about them.  Since that time, corporate egg farms have come in and taken over the market and, like with most of our staple food products, we have become less educated on the production of eggs.  I’m not writing to suggest this was a downturn in our country’s growth and I’m sure not writing from a Hollywood professional author’s view trying to make millions off of people’s emotions.  Rather, I’m writing from an ag teacher’s view.  While it may be a lost profession, it’s nice to see agricultural education needed again.

So what’s the difference between brown eggs and white ones?  Answer:  Absolutely nothing, except that brown eggs cost more.  Brown eggs are more expensive mostly because they come from larger chickens and it’s more costly, production-wise, to feed a large hen than a smaller one.  But there’s no taste or nutritional difference.  Interestingly, a chicken with red earlobes will have brown eggs and a chicken with white earlobes will have white ones.

That’s not to say that all eggs are created equal.  Truthfully it’s the inside that really matters.  The inside of an egg is where taste and quality are judged.  While most agree there’s not much taste to the egg white, it is notable that the cloudier the white, the fresher the egg.  Whites will get clearer as the egg ages.  Yolk color, firmness, and size are all based on a hen’s diet and some prefer the taste of eggs from a bug-eating bird while others might not.

Now let’s look at some other egg facts:  If refrigerated, and kept in their carton, eggs will last 30-45 days.  Even then, eggs usually dry out before they go rancid from bacteria.  Never eat a dirty egg, and always return the eggs if you get a “dirty dozen”.  All eggs, whether from a farm or store, should be washed by the producer with a sanitizer before being sold to the public.  Some think all eggs are fertile, but only eggs from hens who have visited a rooster can be fertile.  So no rooster means no chicks.  That stringy white thing you see floating in the egg white is the chalazae.  It’s more visible in fresh eggs, totally edible and is only the support net for the yolk which keeps it centered in the egg.  What about those blood spots you sometimes find in farm eggs?  Those are only tiny blood vessels that busted when the hen made the egg.  It’s not a dead chick and it certainly can be removed easily.  You don’t notice these in store bought eggs because the eggs are “candled” and those with blood spots are seen and thrown out.  Most hens will lay one egg daily but, just like us, they’ll have days they don’t want to work.

A typical day for a backyard chicken will involve scratching around in the dirt for some grubs and insects, perching and sleeping on a roost for a few hours, and then sitting in a box for an hour to lay an egg.  If it sounds easy to raise a chicken, that’s because it typically is.  Most county Extension agents can help get you started.  One worry is always predators.  Foxes and skunks are very smart and have been genetically selected to figure out ways to burglarize chicken coops.  Fresh eggs should be collected a few times a day preventing them from freezing or being cracked and soiled from too many other birds sitting on them.  Again, the eggs should be washed and cooled quickly because every hour an egg is at room temperature it will age as much as it would during a full day in the refrigerator.

It’s exciting to see more and more people taking an interest in our food, how it’s made, and the people making it.  Really, does your kid know the difference in a brown egg and a white one?  Today we can only hope that more parents and educators are teaching our kids that it’s the inside of a person, I mean egg, that counts, not the color of one’s skin, I mean shell.  Comments to eric.mcphail@colostate.edu.

___________

The small acreage education program has developed on a grassroots level all over Colorado through partnerships with USDA-Natural Resources Conservation Service (NRCS), Colorado State University Extension (CSU Extension), and local Colorado Conservation Districts who all share the common goals of connecting with and educating landowners via workshops and direct technical assistance.  We all want to empower small acreage land owners (those who own 1-100 acres) with land management knowledge.

There are lots of options for landowners to find assistance.  The CSU Extension Small Acreage Management website is a great place to get started.  Topics include events, weeds, trees, soils, pasture, etc., and landowners can sign up for the free e-newsletter, participate in educational webinars, and watch short videos.  Visit www.ext.colostate.edu/sam<http://www.ext.colostate.edu/sam>  or contact Jennifer Cook at 303-659-7004 ext.3

By Cindy Einspahr, USDA-Natural Resources Conservation Service

Raising a few pigs at home can be a fun family project or 4H youth project, and can produce fresh meat for your freezer.  Raising one hog twice a year will produce enough meat for a family of four.

Shelter and Fencing

Plan ahead before you bring a pig home. Pigs need protection. In warm weather, they need a place that is dry and protected from the sun. In cold weather, pigs also need a dry place that is protected from the cold and wind. Size the pen to accommodate the pig as it grows. Pigs need enough space to move around comfortably.

If you keep pigs outside, be sure to provide a shelter for protection from the sun.  Pigs have sweat glands on their snouts only, and will sunburn and over heat quickly.  You may start out with a nice white hog but it will soon turn pink in the sun!

Fencing for pigs is an important consideration. You may use a permanent, woven wire fence with a board around the bottom to discourage digging, or you can use temporary moveable electric fencing systems if you train the pigs to it. A moveable fencing system is nice because it allows you to move the pigs around so you can clean up manure and bedding.

Whatever housing and fence system you use, make sure it is pig tight and they cannot get out because they will escape if they can. Pigs are very intelligent animals, if there is a weak place in the pen, they will find it. My daughter’s pig got loose, ate my flowers and chased a delivery man. Catching a pig is not an easy task and is best avoided!

Water

A pig will drink about one to two gallons of water a day. Clean, fresh water should be available at all times. There are many types of automatic waterers available, or you can simply provide a tub of water. If a water tub is used, be sure to secure it firmly, as pigs will root under it and spill it.  We just made a waterer out of PVC pipe, put a little nipple on the pipe, and closed up the end.

Buying a Pig

You’ll need to know these pig terms.  A sow is a female that has had piglets.  A gilt is a female that has not had piglets.  A boar is an intact male, and a barrow is a castrated male.  For a feeder pig, you will want a gilt or a barrow.

Pigs can be bought from a local breeder, sale barn, or my favorite, Craigslist! Expect to pay $1 per pound for each piglet.

Feeder pigs are purchased as weaned piglets at six to eight weeks old when they are cute little animals, weighing about 40 pounds.  The hog should have already been dewormed.  Piglets should look and be healthy and in good condition when purchased. Choose one with bright eyes, alert nature, and a healthy appetite.  I use a dog crate to take my piglets home.

Food

To reduce stress for your new pigs in the first few weeks, try to provide them with the same feed they were used to from their previous home. Introduce new feeds gradually by mixing the feeds until the pigs adjust.  And you may want to consider medicated feed at the beginning to give your pig a good start. Medicated feed generally contains vitamins, probiotics, and minerals. Growing pigs need a well balanced diet that will supply the right amount of protein, energy, vitamins and minerals. The younger the pig the higher percentage of protein is required. Corn and soybeans can be a good source of protein.  Young pigs, up to 77 pounds, need about 16% protein in their diet.  On average, a 40 pound pig will eat 2.75 pounds of 16% protein feed per day and gain 1.10 pounds per day.

As the pig grows, it will require less protein. Premixed feeds are available which provide for the needs of pigs at various stages of growth. They will be labeled Starter, Grower, and Finisher feed.  I also feed table scraps, garden waste and other food waste, cookies, and candy, to my pigs. Never feed pigs raw meat though.  But remember that food waste is just an extra treat.  Pigs also need quality feed.

Care

All pigs have internal parasites, such as round worms, which must be controlled for the pig to grow and perform at its best. Young pigs are usually dewormed about one week after weaning and twice more at 30 day intervals. Treat for worms once at about 40-50 pounds and again at 100 pounds.  It is important to read and follow the directions on the dewormer label. Also, don’t deworm too close to market.

Clean the pen frequently to help reduce the need for additional antibiotics and medication.  Remember, pigs will stay clean if you let them, they aren’t dirty. They will designate an area for eating, sleeping, and manure. Keep the pen dry to reduce odors and clean it regularly.  Also this will help cut down on flies.  Always provide free choice feed and water.

When pigs reach six months of age and weigh around 220 to 280 lbs, they are ready for market.  Be thinking about how you want to sell them.  My brother does a private treaty and drops his pigs off at the local packaging plant. The consumer can tell the plant how to process the pig.  Look for processing plants in the phone book.  Make sure they are federally inspected.

Also think about what you will haul them in.  You cannot just pick them up and put them is the back of the pickup.  I put my pigs in my horse trailer to haul them.

I think keeping a pig is easy and enjoyable.  If I can do it, anyone can!

The small acreage education program has developed on a grassroots level all over Colorado through partnerships with USDA-Natural Resources Conservation Service (NRCS), Colorado State University Extension (CSU Extension), and local Colorado Conservation Districts who all share the common goals of connecting with and educating landowners via workshops and direct technical assistance.  We all want to empower small acreage land owners (those who own 1-100 acres) with land management knowledge.

There are lots of options for landowners to find assistance.  The CSU Extension Small Acreage Management website is a great place to get started.  Topics include events, weeds, trees, soils, pasture, etc., and landowners can sign up for the free e-newsletter, participate in educational webinars, and watch short videos.  Visit www.ext.colostate.edu/sam<http://www.ext.colostate.edu/sam>  or contact Jennifer Cook at 303-659-7004 ext.3

Trans-fats, artificial chemical sugars, and genetically modified foods are three of my least favorite components of our food supply.  The reason is that, in my opinion, they are not real food and are therefore subject to special labeling requirements so as to warn consumers that they are a part of what one is consuming.  By special, I mean that there should be indication that they are actually there.

As I have talked about before, trans-fats are now required to be labeled, but they allow “.5 grams or less” per serving to be equivalent to “zero grams per serving”.  This is incredibly deceptive – and should not be allowed.  If there are “.5 grams” or “.47 grams”, then, tell people that.  Is that asking too much?

Artificial chemical sugars are continually touted as “safe” by various lobbying groups and governmental agencies.  I believe that other evidence begs to differ, and it seems like slowly but surely more people, scientists, and medical professionals are starting to see an unfortunate correlation between diet sodas and severe health problems.  Thankfully, at least we can see these sugars on most labels.  Sans various bubblegum brands (WHICH OUR KIDS EAT), that now have “Phenylketonurics” in them – but you would never think that.  Take a look – this substance is labeled as being in there, but would you ever think to look in the first place?  Again, this is incredibly deceptive to the consumer.

Lastly, and this is the real kicker – genetically modified substances have been and will continue to be a part of our food supply.  Oh, wait, you didn’t want that?  Well, too late – the people “watching out for us” have already allowed copious amounts of these products into the food supply and into agricultural lands.  I am confidant that the majority of people would not want to consume food where its genetic structure has been altered or spliced with genetic components of other foods, animals, even bacteria.   But, how about we put this to the test – how about we allow people TO CHOOSE for themselves?  How about we label products that have genetically-modified components?  Then if people wanted to eat them they could, and if they didn’t want to, they could CHOOSE NOT TO.

I don’t want to stop these industries and lobbying organizations from doing business and continuing to create products that harm or potentially harm the nation’s food supply – let them try.  What I do want is for people to have the ability to choose for themselves what they are putting into their bodies – and that means labeling and truth in labeling.  Isn’t that a win-win?  Let the big businesses continue to create these awful things, and let people choose whether they want it or not – that is the whole theory of a free market – where the consumer has information to decide for himself or herself what they put into their body, can make their purchase, and can show the market what they like or don’t like.  Or perhaps better yet, show which companies they like or don’t like.

It’s the American way – all I am asking for is a little bit of that thing called “the truth”.

JOIN AN ORGANIZATION FIGHTING BACK FOR REAL FOOD!

Originally Posted at TishaTCasida.com

Trans-fats, which generally come from partially hydrogenated oils, are created when the molecular structure of oil is changed (they do this using a metal catalyst).  Trans-fats have been “proven” to be very bad for one’s cholesterol – it actually lowers your good cholesterol while increasing your bad cholesterol.  In addition to this, since it is a chemically-altered fat, there may be additional repercussions on the human body that take a period of time to recognize.  Now, I am not suggesting the scientists who have tested this don’t know everything, but I am hinting that they probably don’t know as much as we would like to think.  Here’s the interesting fact for us to consider – once it once discovered how bad these trans-fats were and there were instituted labeling requirements, all of the foods with trans-fats suddenly had “zero grams trans fats”.  There was no change in price, no change in consistency, no change in anything (including in MARGARINE which is almost pure hydrogenated oils) – but now all of these products which were supposed to be labeled with “trans-fats” no longer had any trans-fats.  Hmmmm.

So, I did some investigating.  It is suggested that someone should not eat no more than 2 grams of trans fats in a day – really, we should not eat any of them, they are not natural and are bad for your body, but let’s pretend we do the minimum.  A serving size, generally NOT what people eat in a day, is extremely small – check out the serving size on a pint of ice cream to see what I mean (most people eat more than the serving size).  The FDA requirements say that if there is LESS THAN .5 GRAMS OF TRANS FAT IN A SERVING SIZE THAT THE LABEL CAN SAY THAT IT HAS ZERO GRAMS OF TRANS FATS.

Do the math.

That means that if it has less than .5 grams per serving, in a small serving size, one can say “zero grams” even though there may be .5 grams per serving.  Now, .5 grams per serving, if eating 2-4 servings, quickly adds up – pretty soon you are at the 3-4 grams PER DAY.

Really, there is no way of really knowing how much we consume because the FDA has now made ‘.5 grams or less’ equal to zero.  This is incredibly unfair to consumers who depend on reading labels to figure out whether or not what they are eating is healthy.

I am not asking us to ban foods with hydrogenated oils, I am not asking that we end the manufacturing of products with trans-fats – all I am asking for is for our accounting of a number to be true – if there are .5 grams, or .4 grams, or .3 grams, etc. – then this should not be equivalent to zero!  The fact that the minimum suggested amount of trans fats is so small – these smaller quantities quickly add up and can have negative impacts on one’s health.

The truth is an important thing – and if we have labeling requirements, then those labels should have the truth on them.

Originally Posted at TishaTCasida.com.

In response to the current proposal for a nuclear power plant in Pueblo, Colorado – a town-hall meeting was held to gather the input from the communities and agricultural district.  These are those notes, forwarded to That’s Natural! by Chris Nicoll.

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A PUD, or Planned Unit Development is the type of application that is currently being considered for the nuclear power plant proposal.

This is an unprecedented application in that it lacks studies and proper evaluation of issues such as water, security, and agriculture in area.

A quote from the Planning Staff report from February 14^th 2010-

“ The applicant is requesting approval of a PUD and vesting of development rights based on the basis of a very vague description of land use activities, without detailed description and study of infrastructure and the impacts of such proposal.  To say that planning staff is uncomfortable with this proposal would be an understatement.”

Note the use of the word vested in above comment.  This is referring to the idea of vested right.

In Colorado, vested right refers to the idea that once you are given that right as a developer, it cannot be taken away from you.

PUD (Planned Unit Development) application used by applicant.

-       Never used for zoning of a nuclear power plant anywhere in the Country

-       PUD generally used for residential and commercial development

o      A stipulation was placed on Banner’s application that there would be no commercial or residential development in this project

-       Industrial zoning is normally used for this type of project

o      This requires a more stringent process of evaluations by zoning department, as well as public comment period.

-       A PUD does not need to state the specifics of where anything would be built.  Allows the developer more freedom to change the specifics without consulting with the County.

o      Does not state where hazardous waste would be stored in zoning process, or for that matter where anything would be built within the 37.5 square mile area.

A quote from planning staff report related to PUD classification:  “ the PUD is the only land use that could possibly be used to accommodate the applicant’s proposal.  The alternatives would require a lengthy process, with a great deal of staff time and research, as well as additional public meetings, reviews and approvals.”

Banner requested to only have to pay a $100 application fee for the proposal, a reduction in fees of what normally would cost over $700,000.

The County has already paid over $19,000 in staff time and resources working on this proposal.

Questions in relation to these to ask:

-       Why was application placed in a PUD and not Industrial?

-       Why was the possibility of public meetings eliminated from the process?

-       Why did the planning commission state that they were very uncomfortable with this?

-       Banner said, “If the county has to bend the rules to make this happen, then bend the rules.”  Why should the county bend the rules for Banner and not someone else?  Should the citizens of Pueblo County allow our representatives to bend the rules?

*****Lastly and most critical to the application is this point, and the most pressing when it comes to possible legal issues within the zoning process:

The county zoning board voted in favor 5/3, on February 22^nd to allow to move forward with the proposal on the condition that hazardous waste would not be stored on site.  This was changed after the vote to allow for hazardous waste disposal by the planning staff.  The zoning board members were not made aware of this.