On 8 Apr 2013 10:53:25 GMT, notbob > wrote:

>On 2013-04-08, Jeßus > wrote:
>
>> Direct action against Monsanto employees, particularly any upper
>> management. No point trying anything else as it won't work, short of a
>> revolution.
>
>Jes one site listing the Monsanto employees in the halls of our
>govt.
>
><http://www.occupymonsanto360.org/2012/02/23/monsantos-government-ties/>
>
>Simply googling for 'monsanto' along with 'USDA' brings up a litany of
>horrors about the collusion between Monsanto and the US govt. Both US
>and world chemical companies have a long history of promoting
>dangerous chemicals under the guise of improving food production.
>DDT, DES, rBGH, etc. GMOs are the same game now being played for
>higher stakes, namely the World's food supply.
>
>I'm with Sitara on this one. You don't hafta become a vegan, but you
>can certainly do your part. One thing to fight for is labeling of GMO
>foods. The USA is one of the few major countries to NOT label GMOs in
>food and Mansanto and other GMO companies are fighting it to the
>death, for obvious reasons.
>
>Also, support organic food production. It seems like there is often
>little or no difference in flavor between organic and regular produce.
>You may be in for a surprise. I became a convert when I tasted
>organic flat leaf parsely. The regular stuff had become so dull and
>flavorless, I couldn't tell it apart from cilantro, which looks almost
>the same. Well, they were both beginning to taste the same, which is
>to say, totally flavorless. I'd even begun buying curly parsely
>instead of flat-leaf jes cuz the curly actually had a discernible
>amount of flavor. One day, I saw some organic flat-leaf parsely and
>tore off a leaf or two to taste it. Wow! Parsely X 10!! My tabouli
>(tabbouleh) now tastes like toubuli, not jes bulgar with lemon and
>garlic.
>
>The same goes for other organic foods. Beef lovers will go on and on
>about the superiority of well marbled corn fed beef over grass fed,
>but I buy grass fed, when I can. Yes, it costs more, but its all
>meat, not 30%-40% fat. Yes, it is tougher. Sometimes that is not a
>bad thing. I now make beef bourguignon in my pressure cooker all the
>time. I love it. It's the best stew I've eaten in my entire life. I
>tried it with corn fed beef. The chuck I bought was so marbled with
>fat, I could hardly eat it. It was like eating fat marbled with beef.
>Gimme lean flavorful grass fed. That pressure cooker is gonna render
>it tender, regardless.

Unreal, isn't it? Future generations will (eventually) look back and
be baffled why we sat back and allowed it to happen.