Wednesday, October 17, 2012

On Two Parties and the Balance of Power: President Washington’s Farewell Address

 The founders of our nation never intended on a two party system, and it needs to end. I have reproduced a portion of George Washington's farewell address (it is part of the public domain). I felt it necessary to translated it into more common, modern language. Let's face it, our public education isn't what the founders envisioned, either (those guys were wordy). Feel free to read both or skip ahead to my translation, either way, weigh in (constructively) with your opinion on our current system or my translating skills.


 
“Let me now take a more comprehensive view, and warn you in the most solemn manner against the baneful effects of the spirit of party, generally.

“This spirit, unfortunately, is inseparable from our nature, having its root in the strongest passions of the human mind. It exists under different shapes in all governments, more or less stifled, controlled, or repressed; but, in those of the popular form, it is seen in its greatest rankness, and is truly their worst enemy.

“The alternate domination of one faction over another, sharpened by the spirit of revenge, natural to party dissension, which in different ages and countries has perpetrated the most horrid enormities, is itself a frightful despotism. But this leads at length to a more formal and permanent despotism. The disorders and miseries, which result, gradually incline the minds of men to seek security and repose in the absolute power of an individual; and sooner or later the chief of some prevailing faction, more able or more fortunate than his competitors, turns this disposition to the purposes of his own elevation, on the ruins of Public Liberty.

“Without looking forward to an extremity of this kind, (which nevertheless ought not to be entirely out of sight,) the common and continual mischiefs of the spirit of party are sufficient to make it the interest and duty of a wise people to discourage and restrain it.

“It serves always to distract the Public Councils, and enfeeble the Public Administration. It agitates the Community with ill-founded jealousies and false alarms; kindles the animosity of one part against another, foments occasionally riot and insurrection. It opens the door to foreign influence and corruption, which find a facilitated access to the government itself through the channels of party passions. Thus the policy and the will of one country are subjected to the policy and will of another.

“There is an opinion, that parties in free countries are useful checks upon the administration of the Government, and serve to keep alive the spirit of Liberty. This within certain limits is probably true; and in Governments of a Monarchical cast, Patriotism may look with indulgence, if not with favor, upon the spirit of party. But in those of the popular character, in Governments purely elective, it is a spirit not to be encouraged. From their natural tendency, it is certain there will always be enough of that spirit for every salutary purpose. And, there being constant danger of excess, the effort ought to be, by force of public opinion, to mitigate and assuage it. A fire not to be quenched, it demands a uniform vigilance to prevent its bursting into a flame, lest, instead of warming, it should consume.

“It is important, likewise, that the habits of thinking in a free country should inspire caution, in those intrusted with its administration, to confine themselves within their respective constitutional spheres, avoiding in the exercise of the powers of one department to encroach upon another. The spirit of encroachment tends to consolidate the powers of all the departments in one, and thus to create, whatever the form of government, a real despotism. A just estimate of that love of power, and proneness to abuse it, which predominates in the human heart, is sufficient to satisfy us of the truth of this position. The necessity of reciprocal checks in the exercise of political power, by dividing and distributing it into different depositories, and constituting each the Guardian of the Public Weal against invasions by the others, has been evinced by experiments ancient and modern; some of them in our country and under our own eyes. To preserve them must be as necessary as to institute them. If, in the opinion of the people, the distribution or modification of the constitutional powers be in any particular wrong, let it be corrected by an amendment in the way, which the constitution designates. But let there be no change by usurpation; for, though this, in one instance, may be the instrument of good, it is the customary weapon by which free governments are destroyed. The precedent must always greatly overbalance in permanent evil any partial or transient benefit, which the use can at any time yield.”

Excerpt verses 20 through 26

Farewell Address
George Washington, with the assistance of James Madison and Alexander Hamilton
United States - September 17, 1796


2012 Translation by Yours Truly

Let me do a thorough examination, and seriously caution you against the destructive or poisonous effects of organizing people with common political opinions and purposes into groups for gaining political influence and governmental control (political parties).

As emotional beings, we cannot escape from forming alliances with like-minded individuals, it is human nature. All governments suffer from division and taking sides, however, it is smothered or subdued to different degrees. This dissection is antagonistic in the most prevalent forms of government, and is particularly strong.

The passing of control back-and-forth between parties while punishing each other for maintaining different opinions promotes oppression and abuse of authority (as well as the root cause of many heinous acts against other people in the history of civilization). The tyranny of the two party political system will become permanent. The resulting confusion and hopelessness has a tendency to make people look to one leader, a dictator, for security and peace. Eventually, one of the party leaders “more able or more fortunate than his competitors,” will take advantage of this situation, filling the role of “wise leader,” and destroying Public Liberty.

While always keeping this unfortunate scenario in mind, but not dwelling on it, it is the people’s duty to discourage and limit the antics of the opposing parties.

The constant arguing, banter, and revenge tactics employed by opposing parties distract from the issues of substance and handicaps progress. It makes people turn on one another over minutia, fuels unfounded hatred and bigotry, and encourages disorder, revolt, and rebellion. By promoting selfish agendas, it invites foreign bodies into the affairs of the republic, corrupting our system of rule. Therefore, the course of action and the power of choosing the course of action will not belong to the United States of America, it would be that of interfering foreign factions.

If we bowed to a king or queen, there may be advantages to partisan politics. It could serve to promote the principles of Liberty and be desirable for Patriotism. Not so in a government made of elected officials. If the intentions are pure, Liberty and Patriotism will always be present. Public opinion should be to keep the parties in check, as going beyond what is proper is always a threat. “A fire not to be quenched, it demands a uniform vigilance to prevent its bursting into a flame, lest, instead of warming, it should consume.” (I like that line too much to translate it.)

We have three branches of government for a reason, checks and balances. It is important for elected and appointed officials to know their role and respect the role of others. Politicians overstepping their bounds could easily consolidate our three branches into one, thus promoting tyranny. If you look honestly at humans’ infatuation with power and money, you will know this to be true. Keeping the three branches separate and independent, protecting them from one another, has been tried experimentally by us and civilizations before us. The architects of our government felt it important to implement the Executive, Legislative, and Judicial branches, and it is now the duty of the people to protect them. The constitution may be amended if it is the opinion of the people that the division of power and duties amongst the three branches are not correct, but the appropriate channels must be followed, or we die by our own sword. The benefits must be carefully weighed against the risks.


In Conclusion: 

We failed as a nation to get Dr. Ron Paul on the ballot this year, but Liberty will be on the ballot. Research third party candidates, see who's not talking out both sides of their mouths, and find a candidate that you can stand behind. American voices are more numerous than two (interrupting, inaccurate, misleading, condescending voices...).

Monday, August 20, 2012

The Liberty Garden

Too Many Reasons to Not Depend on the Grocery Store

The Liberty Garden


There are few things more satisfying than eating food nurtured by your own hand. I hope I can inspire more people to grow food where they live. The summer of 2012 well be memorable for many due to the early bloom, followed by a freeze. A prolonged drought followed by torrential rains. Many farmers had to feed livestock their winter hay supply in the hot summer months because of the dead, dry grass. In Michigan, we are expecting a 10% fruit crop (cherries, apples, peaches, etc) because of the warm-then-cold spring.Drought caused this year's corn crop to be a goner, then the rain decimated the chances of soy-based feed. The fate of these mono crops is bitter sweet to me. Partially, I am overjoyed that the cattle will be spared from this nutrition-lacking fare, however, due to a lack of foresight there aren't any other options for them and they must be slaughtered or starve.
I wish I could say that I feel sorry for our nation's poor. Corn flakes and soy infant formula are going to be expensive this year. My hope for them is that they will be forced to source more nutrient dense food. Beef liver should be readily available.
The time to take responsibility for your own sustenance is now. I urge everyone to pick a sunny spot in their yard (or someone else's yard if necessary) and make some plans to start a lasagna garden next spring. If I hear anyone complain about the price of groceries, I am prepared to ask them if they grow any of their own food. It takes some effort, but is well worth the rewards.
As I walk through my neighborhood, I'm struck buy yard after yard of lush, green lawn, despite the drought. Imagine if communities put that effort (and watering) into edible landscaping? Fruit trees are beautiful in the spring. Herbs, sweet potato and green bean vines are beautiful in the summer. In the fall, you have gorgeous heads of cabbages and blueberry bushes turn a handsome red. There are so many edible options!
My Backyard

There are many other options for feeding yourself. Over the winter, I grew lettuce under a light in my basement (so much more awesome than a bag of lettuce at the grocery store). There are also food co-ops and CSA's. They may let you trade work for food. An important aspect to remember is getting to know your neighbors. You can swap food. There may be things you can grow that your neighbor can't and vice-versa. Don't forget about things already growing in your yard like dandelions, violets, chicory, purselane, and lambsquarters. One of my kids once said, "you feed us like goats!" Bleat bleat!
Don't delay, there is a learning curve with gardening. I don't want you to wait until your life depends on it to start!
Basement Lettuce Just Starting

Beautiful Blogger Award

 Forgive my blogging absence. I have been much to busy "doing" (and learning) to write about it. At the request of a special friend, Jess Proctor of fruitfulpursuits, I will be making a concerted effort to give unsolicited advice in the form of this blog. Resuming my keyboard duties has nothing to do with Jess nominating me for the "Beautiful Blogger" award. (Well, maybe a little...Thank you, Jess!)

undefined

Anyway, here's how this works.
  1. Copy the Beautiful Blogger Award logo and post in your post
  2. Thank you the person who nominated you (but wouldn't you do that anyway ;) )
  3. Tell us 7 things about yourself
  4. Nominate 7 other bloggers and comment on their blog to let them know
So, I'll tell you a little about myself (more like 7 excuses why my life is not suitable for blogging):


Uh, exploding sour dough

1) I like a schedule, a list, a plan. My husband likes to fly by the seat of his pants. The only thing I don't like to plan is pregnancies. 2) Of which, I have had three, resulting in three beautiful sons, ages 17 years, 4 years, and 18 months. 3) One son inherited my love of lists and dreaming, one inherited my nose, teeth and giggle, and the little one inherited my love of sausage. 4) I have spent some long nights helping my husband stuff sausage casings. We like to do everything ourselves, but there are limits. I've recently taken to turning sausage into meatballs and smoking them. So far, this is superior to sausage in entrails.



 
5) One task not worth doing? Baking bread. Not too bad if you use a store bought bag of flour and yeast , but crazy me needs to grind the wheat and sour the dough. That sucks, but not as bad as growing the wheat, harvesting the wheat with a scythe, then sprouting the wheat. Now I don't have to do the post on Essene Bread. The birds wouldn't even eat it. Furthermore, we have given up bread.
Inedible homemade bread
6) I really, really, really would like to do a blog called "What I Learned on Dr. Oz Today." It would be filled with pseudo-science, demonstrations that have a weak analogy to the physiology being explained, and a heavy reliance on products, products, products. But who has the time to watch Dr. Oz everyday? 7) I created an exercise routine to "The Young and the Restless." It was pretty awesome. I based it on Doug MacGuff's Body By Science. I haven't worked out since before the 4th of July.

Now, for Bloggers I find Beautiful? It would have to be the ladies I have looked to for information and guidance repeatedly. Thanks to this silly internet world for bringing these women (and their enormous, beautiful minds) to me!

Liz  @ Cave Girl Eats

Diane @ Balanced Bites | Holistic & Paleo Nutrition Education

Emily Dean@ Evolutionary Psychiatry

Amy @  Homestead Revival

Kendra @ New Life On A Homestead

Sheri, Leana, Grace, Jill, Brie, and Erin @ Polyface Hen House (that's one, right?)

Lindsay @ Passionate Homemaking



Tuesday, May 29, 2012

Immersion Blender- Tool of Delight





freshly whipped parsley-garlic butter on pretzel rolls
 Once in a blue moon, a piece of equipment comes along that changes our lives forever. The Water Closet, Cyrus McCormick's Reaper, the iPhone. I swear I am not a Luddite, but I could easily make arguments that said devices have been a detriment to our society and environment. Maybe I will work on that, but today, I bring you an invention with no downside: the stick blender.
Have you ever attempted to churn your own butter? If you get a butter churn with a hand crank, you have to paddle that cream for at least 30 minutes! Well, I guess I could stick in my earbuds, enjoy a podcast, and set a timer to switch arms so they get an equal pump. What's that? My kids just flushed 2 hotwheels and a washcloth? Whoops! Was too busy churning butter...
So why not buy butter? The price, for one thing! If I had access to fresh, raw cream (the Tyrants!), I would be whipping that into butter, but I don't. What I do have access to is 8 oz of whipping cream for a buck (will make $2-3 worth of butter, that is called economical) and a Cuisinart immersion blender. What else do I have on hand? Garlic, rosemary, thyme, sage, dill, oregano, chives, tarragon, cilantro, lavender, lemon balm, parsley, basil, and mint. All free, growing in my back yard. So, I can throw any combo of herbs and spices I like in with my cream and whip up a compound butter. Did I mention it literally takes about a minute with this kitchen wizard? Does that butter your buns? Well, it could, but may I suggest Yukon Golds and a ribeye?
If making your own butter doesn't appeal to you, maybe you like a velvety soup or sauce? I have used pureed veggies to thicken gravy (bye-bye gluten and corn starch), and just about any vegetable soup can be delightfully zipped up. When making apple sauce, I leave the peel on and whiz it right into the sauce (it's ok, no chemicals on my apples). Now you have pink, extra fiber applesauce. And when canning tomatoes? Depending on the variety, I leave the skin and the seeds, and just zip them all up. Yogurt & fruit smoothies are a quick and easy snack (that isn't a milk shake? Shhhh! Don't tell my kids).

And now, for the pièce de résistance, mayonnaise, baby.

How is it possible that oil, eggs, and vinegar can be so delicious? Store-bought mayo has some less than desirable ingredients. Here is Hellmann's list:
SOYBEAN OIL, WATER, WHOLE EGGS AND EGG YOLKS, VINEGAR, SALT, SUGAR, LEMON JUICE, CALCIUM DISODIUM EDTA (USED TO PROTECT QUALITY), NATURAL FLAVORS.
I am eliminating soybean oil from my family's life. We don't need it. Oh? Hellmann's makes olive oil mayo? Ach! Here's that list:
WATER, SOYBEAN OIL, MODIFIED STARCH (CORN, POTATO)**, EXTRA VIRGIN OLIVE OIL, EGGS, SALT, VINEGAR, SUGAR, LEMON JUICE, SORBIC ACID** AND CALCIUM DISODIUM EDTA (USED TO PROTECT QUALITY), NATURAL FLAVOR, PAPRIKA OLEORESIN, BETA CAROTENE (COLOR)**. **INGREDIENTS NOT IN REGULAR MAYONNAISE. GLUTEN-FREE *INGREDIENT NOT IN MAYONNAISE
Canola mayo? Probably the least horrific of jarred mayonnaises. However, can't we just make some with our stick blender? Oh, Yeah. And with the wonder-oil, coconut!

Why isn't Hellmann's yellow? They must not have paleo chickens.
Homemade Infertility Treatment Coconut Mayonnaise

Needed:
  • 2 teaspoons lemon juice
  • 1/2 teaspoon sea salt
  • pepper to taste
  • Dijon mustard optional
  • 3-4 fresh free-range egg yolks (at your own risk)
  • 1 cup gently melted coconut oil
  1. Put lemon juice, salt, pepper, mustard, and yolks in a pint jar.
  2. Whip with your immersion blender
  3. Slowly pour in coconut oil (Does not have to be a drip like with a blender) blending constantly and moving blender up and down. you will know when it is done.
  4. Refrigerate. Use within a week.
FYI: I haven't tried it yet, but I'm pretty sure if I left out the mustard and added in some melted chocolate or cocoa powder this would make an awesome chocolate mousse.

Additional Info:

http://undergroundwellness.com/coconut-oil-germ-warfare/

http://balancedbites.com/2010/07/fats-which-to-eat-and-which-to-ditch.html

http://www.cholesterol-and-health.com/Egg_Yolk.html

Saturated fat & fertility

A good source of tips & tricks: http://www.thenourishinggourmet.com/2012/05/pennywise-platter-thursday-524.html/comment-page-1#comment-186413

Wednesday, May 16, 2012

DIY Sauerkraut


Basement Kraut
 I love sauerkraut! Problem is, I've never had real kraut. I'm descended from Polish/German homesteaders, and yet the homemade kraut died with a great-grandfather in the 70's. Most modern sauerkraut is made with a vinegar/salt brine and then heat processed. This process ensures no bugs survive, not discriminating between good and evil. Traditional kraut, however, is a naturally fermented food. The inclusion of lactic acid fermented foods in the diet has a long history throughout the world.  And so, I've made an attempt at DIY kraut.
I've been making my own yogurt and kefir for a while now. I would love to get my hands on some raw milk to use, but thanks to an overreaching government, I'm only allowed to consume fresh, raw milk if I own the cow. (I would totally own a cow if the city didn't have an ordinance against them. I am allowed a nice little flock of laying hens in my yard, however. Big government = another post for another day. You're welcome.) I've experimented with different cultures and different fat content. So far, my favorite yogurt has been made with half & half and a combination of kefir cultures and  Stonyfield Farms Oikos yogurt. The texture is unlike any yogurt you've bought out of the dairy case, Greek or otherwise, and any sweetening beyond some berries is unnecessary.
Last fall, I tried my hand at beet kvass with beets grown in my own back yard. Not very tasty, but I felt a little high afterwards. Kvass is supposed to be energizing, indeed it was. I'm going to try another batch as soon as I have some home-grown, organic beets. I stopped drinking it around Christmas time due to potluck acquired vomiting and diarrhea. It took a long time to get my intestinal flora back to near normal.
Back to the subject at hand: Sauerkraut. I followed a very basic recipe (cabbage & salt) using a half-gallon Ball jar and Sandor Ellix Katz's book,  Wild Fermentation. Basically,  shred cabbage and layer with salt (2.5 lbs cabbage to 1.5 Tbls salt), stuff into jar and make sure enough juice comes out of cabbage to cover (this may take a few hours for the salt to draw out enough liquid). I placed a jelly jar into the mouth of my kraut jar and placed a three pound weight on top to keep cabbage under juice.
 I taste-tested it about 1 week out. Not sour, still quite crunchy, I then used some on a taco (tell me that isn't an ingenious use of lactofermented vegetables). I tried again 2 weeks out. Hmmm, smells a bit like trash can, still crunchy, barely soured. At that point, I chose to feed it to the family. Jack's original brats, homemade German potato salad, and "basement kraut" was a hit. (I won't lie, the four-year-old didn't even taste my sauerkraut, and the 15-month-old spit his out. It'll grow on them I'm sure.)
A good flavor with some tang was reached after fermenting in my basement about three weeks. I moved it to storage containers in my fridge to arrest the fermentation process and proceeded to make "deconstructed reubens with Russian rice" (maybe I can come up with a better name at some point).
A chive blossom as garnish (edible, but kids don't like them!)

Deconstructed Reubens with Russian Rice (Celiac/gluten-intolerance friendly :0) )

Needed:
  • sauerkraut
  • corned venison or beef
  • rice (I use Nishiki/sushi rice)
  • butter/lard/tallow/schmaltz, your choice
  • onion
  • garlic
  • stock
  • sour cream or plain yogurt
  • ketchup or tomato paste
  • fresh or dried dill
  • chives
  • Swiss cheese (I use Caraway Swiss from William's Cheese)
  • caraway seeds if not using Caraway Swiss
  1. Prepare corned meat. (If you are making your own, be sure to allow 5-7 days to cure and plenty of hours for it to cook before you start the rice.)
  2. Put a good spoonful of fat-of-choice into a saucepan/dutchoven with good fitting lid over medium heat.
  3. Saute a chopped up onion (size & color of your choice) in the fat until translucent.
  4. Add rice (I use 1 1/2 cups of Nishiki, use amount you want of rice you want. Be sure to adjust liquid to fall in line with directions on your rice). Stir occasionally until rice is translucent from absorbing some fat.
  5. Add a clove (more or less) of garlic, minced or grated. Stir.
  6. Add stock (about 2 cups for Nishiki, again, adjust for your rice), stir, bring to a boil, cover with lid, back heat off to a slow simmer about 20 minutes. (OMG! You aren't using Minute Rice, are you? Brown rice? Yuck!) 
  7. Let rice stand about 5 minutes off of heat.
  8. Add a glob of sour cream/yogurt, a squirt of ketchup (or small glob of tomato paste), and a handful each of finely chopped dill and chives (about a teaspoon each if using dry). Mix thoroughly.
  9. Plate up: 1/2 cup of rice or so, topped with a slice of Swiss (and a light sprinkle of caraway seeds if using), a portion of the corned meat, and a serving of sauerkraut (a serving is however much you can handle, it may only be a teaspoon full. And, for crying out loud! Don't heat up the kraut!).

Additional Information:

I'm going to refer you to some info that I think is interesting and some articles written by professionals that are qualified to give nutrition advice.

http://balancedbites.com/2011/03/bites-i-love-fresh-raw-sauerkraut-a-probiotic-food.html


Akea Life (I believe this is a supplement company. Provided for information purposes only! My life philosphy is to only swallow JERF. Yo! What up, http://undergroundwellness.com/?
This is a paper about Okinawan fermented tofu, may be a little in depth for your purposes, but I wanted to share anyways:
Masaaki Yasuda: Japanese researcher


Update 5/23/2012:
Check out this article on probiotics from Dr. Mercola!

Update 6/27/2012:
Neat product for home fermenting http://fermentacap.com/