Help us protect our small farmers and producers! The cloture vote on S.510, the FDA Food Safety Modernization Act, was passed on Wednesday, which means that there may now be a time limit placed on consideration of the bill. So now is the time to contact your elected officials and voice your opinion! S.510 would impose harsh regulations and unnecessary rules upon small farmers and producers, thus making it harder for those producers to afford to stay in business. Please sign the petition to help us keep the right to choose where our food comes from.
"The report highlights how despite cotton rising by 54%, corn rising by 29%, soybeans rising by 22%, orange juice rising by 17%, and sugar rising by 51% during the months of September and October alone, these huge commodity price increases have yet to make their way into America's grocery stores because corporations have been reluctant to pass these price increases along to the consumer. In today's dismal economy, no retailer wants to be the first to dramatically raise food prices. "I've had to update my "low price" on my food storage shopping lists already this year -
"The agricultural commodity price increases of the past two months will begin to make their way into all supermarkets nationwide during the next few months. Americans who have been struggling just to make their mortgage payments, will now be forced to stop paying their mortgage in order to buy food. Instead of hoping to get the latest Apple gadget for Christmas this holiday season, American children better be grateful if their parents are able just to put food on the table."
Wheat futures are currently trading for $7.14 per bushel
and the average grocery store sells a 24 oz loaf of the cheapest
store brand of wheat bread for $1.69.
Based on the way NIA calculates real price
inflation, by eliminating geometric weighting and hedonics,
wheat’s real inflation adjusted high in February of 1974 was
$97.37 per bushel. NIA expects wheat to reach new inflation
adjusted highs this decade and if so, the average price for
a 24 oz loaf of the cheapest store brand of wheat bread in
your grocery store will likely rise to around $23.05.
The fact of the matter is that the food itself today is significantly deficient in nutrient density due to the poor nutritional practices of the farmers that grow the food, including much of the ‘certified organic’ food.This one has some numbers to compare.
August 24th, 2010 6 a.m. - 7 p.m.
Bring proof of identity to your polling place. (1 if w/ picture, 2 if no picture (such as utility and bank statements)
Additional information is in the big paper book that came in the mail such as information on our Arizona Legislative District 22 Candidates.
Quote from Gordon B Hinckley:
There is a free Independent study course online titled CIT 70: A Citizen's Guide to American Government and Politics with this food-for-thought:Now, I want to say to you, and I say it with a plea in my heart, get involved. Get involved on the side of righteousness and truth and decency and sobriety and virtue. You, and others like you, are the great hope of this world. . . .
The problem with most of us is that we are afraid. We want to do the right thing, but we are troubled by fears and the world drifts about us . . .
'Be not afraid, only believe.' I commend to you these wonderful words of the Lord as you think of your responsibilities and opportunities. (Teachings of Gordon B. Hinckley, 128–29)
As inhabitants of the Promised Land, as citizens of this free nation and as members of The Church of Jesus Christ of Latter-day Saints, much has been and will be expected of Church members in the United States of America. For those looking for a place to start, the primary political duty of the Saints, as the Lord has declared, is to diligently seek out "honest men and good men . . . and good men and wise men ye should observe to uphold; otherwise whatsoever is less than these cometh of evil" (Doctrine and Covenants 98:10).
There are many gluten free breads available now, or you can make your own using whole foods with this helpful guide from Deb Gully, a chapter leader in New Zealand.
Gluten holds moisture and binds food, so when you remove this, things start to unravel. This is why it is so important to include a binder when using gluten-free flours so the end result will be successful. It seems to be best to use two or more gluten-free flours together when substituting them for wheat flour. A mixture of gluten-free flours gives a better texture and flavor than just one on its own. When baking it is good to have two grainy or crumbly flours and a binding one. But there are some recipes that will work well with only one flour.
| Choose 2 of the crumbly or grainy flours:
Notes: 1. Good flavour for cakes, biscuits and pancakes. Always needs a binding flour with it. Needs to be soaked overnight in something acidic, like yoghurt, or lemon juice and water. 2. This is a fairly new flour. You can make your own with dessicated coconut processed in a food processor 3. Cornmeal needs to be soaked in lime water, rather than acids. Corn starch or flour can be blended with cornmeal to make corn breads or muffins. Corn is a common allergen. 4. Some people find brown rice hard to digest. White rice is often used as it's easier to digest and rarely allergenic. It is pure starch and not high in nutrients. Either brown or white is good for thickening gravies, sauces and cream pies. 5. Tends to make breads dry and coarse so don't use more than 1/5 of the flour mixture. NOT RECOMMENDED | Add a binding flour:
Notes: 1. Buckwheat groats can be sprouted, dried and then ground into flour that doesn't need further soaking. But if you use ready bought flour, it will need to be soaked in something acid. Use in small amounts as it has a strong flavor and is sometimes difficult to digest. 2. Easy to digest, and the most nutritious of the white flours as it is not refined. A superior thickener. 3. Imparts the "chew factor," excellent used in small quantities. Also good for coating anything that's going to be fried. Again a refined starch and not high in nutrients. 4. Excellent for baking when used with other flours. It is a good thickening agent for cream soups. A refined starch and not high in nutrients. 5. Potato flour is different from potato starch. 6. Use in small quantities only, as they are better soaked. NOT RECOMMENDED | And/or use 1-2 of these binders:
Notes: 3. Some people react to guar gum, so xantham is better. If still no go, try without it, it will just be a little heavier. 5. Good egg replacer in baking: Simmer 1/4 cup flax seeds in 3/4 cup water for 5-7 mins, till thick. Strain the seeds out in a cheesecloth lined strainer --you'll need to squeeze it. Use 4 tablespoons for 1 egg. For extra lightness, whip the "gel" and fold through at the end of mixing. | Add 1-2 of these for flavor & texture & lower carbs (optional):
Notes: 1. Makes a nice pizza base, with some flaxseed and beaten eggs. 2. Small amounts are nice in gluten-free bread 4. Many gluten-free recipes use ground almonds, but they are not soaked so the enzyme-inhibitors aren't neutralized. Crispy nuts ground yourself are better. Macadamias and almonds are good for a neutral flavor. |
This article appeared in Wise Traditions in Food, Farming and the Healing Arts, the quarterly magazine of the Weston A. Price Foundation, Summer 2006.
Our stake has scheduled an evening with food storage specialist Wendy DeWitt during the last part of April. Speak to your Ward Canning Specialists for more details.
Sister DeWitt has appeared on tv shows such as Living Essentials, a program on the BYU channel and travels the country giving presentations for an easy and organized way to plan, get and maintain your food storage. She gives sound advice for pressure canning,planning, storing, shopping for regular everyday meals that anyone can have in their food storage!
This is an evening for all sisters and husbands in our Stake! Plan now to attend this dynamic presentation!!!
See these links for a chart created locally for planting and harvest times. PDF and HTML.If you are only self sufficient in growing, say.... parsley, then you are blessing you and your family.
FYI - there are simpler and smaller kit lists that are readily available on the internet, including some mentioned before. Here is another one that I liked.I have (AGAIN) updated/improved our list for a 72 Hour Kit to a point that I feel I should share it! Here is the link to view and print. (note: multiple pages on link)
Whatever the kit you decide to make, you need to have it contained (backpack etc) and know where it is. You will be blessed to simply have something. My own experiences of emergencies has been a driving force of what I have included, Please make a kit that will bless you with peace.
I aimed for about 2000 calories of food per person regardless of age. This is easy to change within just a few items.
n addition to this, I put the non-food items (can opener, TP, First Aid kit, etc) into additional bags. (Bags keep it orderly, safe from weather, and provide useful later. (can be put in boiling water to cook oatmeal/mush... etc))
