Food Safety UNTIL the End of WWII ~ Assured the American public that the food supply was made safe -for the most part~ Consumers have the right to know that our food supply is ‘SAFE’~ However ~ Since WWII & Factory GMO, History Repeating Itself??
Help Create Awareness OF CAFO Contribution to Greenhouse Gas!
** CAFO waste (Concentrated Animal Feeding Operation)-Over 168 Gases are Emitted-Major Cause of ‘Global Warming’-Ban GMO & CAFOs Go Away
Politicians & Presidential Candidates are learning what needs to change & allow ‘Nature to take Her Course!’
President Roosevelt – walked a fine line between Big Business interests & the Suffragists ~ Mom who wanted the food for their children to pure!
~Upton Sinclair’s Jungle – Undercover research to reveal the filth & fraud of the Meat Packing Industry
~ Game Changer ~ ~ This Documentary is on Netflix ~ confirms what we have been saying for years
~ Game Charger on Netflix or Trailer on Youtube ~ https://gamechangersmovie.com/
Another well made Netflix Documentary ‘Rotten’
Both Documentaries present a Good Argument with ‘Science Behind’
~ It easily applies to the ‘Rest of the World ~ ‘ but not in U.S.
~ AT THIS TIME ~ Factory Meat – GMO & Heat-Altered & Over-Milled (removing the Plant Protein) & Inflammatory ‘motor-like’ oils ~
** ‘Plant-based’ or not – Unclean & Impure! by GMO Factory processes Make our Food Supply ~ ‘Disease-Causing!
Ancient Pioneer process of ‘BLANCHING’ (skipped & filler or toxic preservatives added) ~ instead of Splashing food with boiling water, drain dry to remove any bacterial & microbes that would be destroyed & left in food to be ingested & stored in body ~ Disease-Causing ~
GMO & Factory Farm Processes (adulteration, GMO, Over-Milling, Heat altering Modern Dairy & Un-soaked nuts & seeds (denaturing Omega 3) Heat changes to High inflammatory – Omega 6 – Body only Food~ ‘motor-like’ oils!
Learn how factory farming is decimating the planet’s natural resources & why this crisis has been largely ignored by major environmental groups.
~ This may ‘wake-up’ a lot of people ~ more research & innovation is needed!
~ Plant-Base Protein ‘SUPPORTS THE CNS & PREFRONTAL BRAIN’ in all humans & animals & GMO Factory Processes change Omega 3 to INFLAMMATORY Omega 6 (body-only food supporting muscles but not CNS & Brain) Worth Repeating!
Help Create Awareness OF CAFO Contribution to Greenhouse Gas! ** CAFO waste (Concentrated Animal Feeding Operation)-Over 168 Gases are Emitted-Major Cause of ‘Global Warming’-Ban GMO & CAFOs Go Away
It may not be necessary to rule-out ALL ‘Muscle’ MEAT ~ (except factory processed meat, dairy & eggs ~ Must be BANNED ~(like Trans-fats & Cigarettes!)
~ 100% Vegan or Unaltered-non GMO Pure foods for ‘Omnivores’ but Pure non-GMO, not heat-altered (dairy or roasted nuts), motor-like oils & Over-Milling – Diabetes makers all ~
Inside the UNITED STATES ~ MAKE PURE FOOD HARD TO FIND!
– GMO & Factory Food Processes Animals are Fed GMO grain ~ were made to digest unaltered PLANT MATERIAL ~ not GMO Grains (Soy, Corn & Alfalfa fed to the animal we eat) or ~ (Heat-Altered Dairy & Roasted (un-soaked) Nuts & SEEDS become ~ Over-MILLED ANCIENT GRAINS ~ highly refine & ‘Disease-causing’ & https://wordpress.com/post/facebookcomdeehinkle2.com/4282
~HEALTHY FOR PROFITS ONLY & Pharma, Medicare!
In U.S. ~ Our choice to become part of a growing ‘Shift of Consciousness’
** Saving the Planet by Eliminating ‘ALL’ factory GMO foods (meat, dairy & eggs) by going vegan? or ‘DRASTICALLY REDUCING’ CONSUMING ‘MUSCLE’ MEAT!
‘MUSCLE’ Meat is best used for ‘FLAVOR-ONLY’ or Pasture-raised sausages, etc.
Eating Pasture-raised ‘MUSCLE’ meat only for athletes & laborers – not for Desk jockeys, Baby Boomers over 50 years! Or find a butcher with Farmers – to bring back the Small Farm
~ A local one in Maplewood, MO ~
Bolyard’s Meat & Provisions Monday- Friday 11am-7pm
Saturday: 10am-6pm ~314-647-2567
2810 Sutton Boulevard Maplewood, Mo 63143
Chris FOLLOW ME ON TWITTER `~ @deckleneck
At Bolyard’s Meat & Provisions we offer pork, chicken, beef, and lamb that have been raised on the lush pastures of small Midwestern farms. Non-confinement, rotational grazing & diets consisting of alfalfa, bluegrass, chicory, clover, and an occasional acorn and grub worm, allow our animals to thrive ~ without the use of hormones or antibiotics or internally produced Cortisol from Stressful Factory Farming. Passion and patience fuel our farmers & it shows in the exceptional quality of our meats, bones for bone stock, lunch meats, pastrami, sausages (Cajun, Summer) & Brain healthy Lard or Beef tallow for worry-free frying French Fries, pasture-raised bacon ~ All in a DRY MEAT CASE -to prevent microbial growth~ Our customers can shop with confidence, knowing that they are bringing home the very best and absolute freshest pasture raised meat Saint. Louis has to offer.
CHRIS BOLYARD ~ HEAD BUTCHER & OWNER
I am a ‘meat geek’. Meat has always been a big part of my life. Growing up in the Midwest, my Dad was active in the competitive BBQ circuit around town, and he always had me in tow to help out. I guess you could say my love for meat was seared into me at a young age. After graduating from the Culinary Institute of America in Hyde Park, New York in 2000, I moved home and worked for over a decade as Chef Kevin Nashan’s Chef de Cuisine at Sidney Street Café. I Loved cooking, and still do, but I always found myself drawn to the proteins. As the restaurant evolved, so did our desire to work with local farmers, not just for their beautiful produce, but also for whole animals. The job of finding the way around and utilizing all the parts of hogs, lambs, and goats, became my job, and I developed a deep passion for it. It didn’t take long for me to realize that butchering and sausage making was my calling. I’ve used the last few years to hone in my skills, and master all the cuts. I am so excited to offer families in the St. Louis area a place to buy super fresh, locally raised, pastured meat. I have personally visited every farm and processing facility our animals come from. The humane treatment of all of our animals is of the utmost importance to me. Our meats are raised on pastures and are never treated with antibiotics or growth stimulating hormones. They are encouraged to engage in their natural behaviors, and always treated with the respect they deserve.& I realize that the idea of cooking nose-to-tail may seem a bit out of the home-cook’s league, but believe me it’s not. We have tons of fast, easy recipes, and I’d be happy to share professional cooking tips with anyone who is interested. So don’t be shy, and feel free to ask me, or any of the meat heads working at the shop your questions! Don’t worry, if preparing beef tongue, or pork liver isn’t your thing, I’d be happy to cut you your favorite steak or chop~
MEET OUR FARMERS
Matt and Eleanor Tiefenbrun have been raising Cornish-Cross chickens and Broad Breasted White turkeys on pasture since 2010. Their hard work is evident in all they do; be it bird keeping, bee keeping, or their beautiful produce. Matt delivers his birds, fresh to the shop weekly, and he ALWAYS has a smile on his face!
Price Family Farm
David and Lana Price set up their meticulous homestead in Troy, Missouri in 2000 and have been raising pastured beef since. He is passionate about raising cattle the way they were intended and has mastered the art of creating a well marbled animal on herbaside free Missouri pasture. David hand feeds his cattle soy been hulls and cracked corn twice a day. We offer 1/2 and 1/4 steers from Price Farm. Call the shop for details.
Newman Farm Heritage Berkshire Pork and Pasture Raised Lamb ~
Newman Farm was founded by Mark and Rita Newman in 1994. After 10 years as a consultant in the commercial pork industry, Mark was traveling in England on business, when he saw hogs being raised outdoors, on lush pasture. Mark brought that idea back to the states, and paved the way for pasture raised Heritage breed Berkshire/Kurabota. Newman Farms is the cream of the crop, and is ‘Certified Humane Raised & Handled’. After Mark’s sudden passing in August 2013, his sons and wife have continued with Mark’s same passion and standards. We are grateful for all of Mark’s hard work and efforts in bringing attention to Heritage breeds, and humane farming practices.
READ MORE ~
Harvey W. Wiley ~ Founded/ Food and Drug Administration http://www.sciencehistory.org
Harvey Washington Wiley. Washington, D.C. Harvey Washington Wiley (October 18, 1844 – June 30, 1930) was a noted American chemist best known for his leadership in the passage of the landmark Pure Food and Drug Act of 1906 and his subsequent work at the Good Housekeeping Institute laboratories.
Born: October 18, 1844, Kent
Founded: Food and Drug Administration
Died: June 30, 1930, Washington, D.C
Works written: Foods And Their Adulteration, H…
Watch a preview of The Poison Squad.
Preview: S32 Ep2 | 8m 56s
The Jungle is about human greed and the social damage it does. The novel uses a jungle to symbolize unrestrained longing for something. … In other words, a jungle can be a secret place full of unknown elements – just like the mystifying meatpacking district at the heart of Upton Sinclair’s Jungle.
Sinclair wrote the novel to portray the harsh conditions and exploited lives of immigrants in the United States in Chicago and similar industrialized cities.
His primary purpose in describing the meat industry and its working conditions was to advance socialism in the United States.
Deborah Blum – The Poison Squad – John Jay Research Book Talk September 5, 2019
164 views•Oct 22, 2019
By the end of the 19th century, food could be dangerous. Products were often diluted or contaminated with chemicals; food manufacturers were knowingly selling harmful products in the race to cut costs and embrace the rise of industrial chemistry. ‘The Poison Squad: One Chemist’s Single-Minded Crusade for Food Safety at the Turn of the Twentieth Century’ tells a dramatic true story of Dr. Harvey Washington Wiley who, as chief chemist of the government’s Department of Agriculture, began methodically investigating food and drink fraud, pushing back against manufacturers on the side of government regulation.
Deborah Blum, director of MIT’s Knight Science Journalism Program and a Pulitzer Prize-winning author, tells this sometimes disgusting story, including the human tests conducted by the department, with help from John Jay College professors Nathan Lents and Gerald Markowitz.
Alice Paul: The Suffragist
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When the United States entered the Great War in 1917, all Americans were expected to get in line in support of the war efforts at home and abroad. But suffragist Alice Paul would not comply. Paul and her National Woman’s Party refused to put their campaign for suffrage on hold, publicly calling out the hypocrisy of President Woodrow Wilson’s desire to make the world “safe for democracy,” while denying half of his citizens the right to vote. Filmmaker Amanda Pollak discusses Alice Paul and her unyielding campaign for suffrage.