WI judge declares that individuals have no fundamental right to own cows, drink raw milk

(NaturalNews) After being petitioned for clarification about his decision in a recent legal case involving individuals freedom to consume raw milk and own “shares” of dairy cows, Judge Patrick J. Fiedler vehemently declared that individuals “do not have a fundamental right to consume the foods of their choice,” and essentially reiterated his state’s position that raw milk is simply off limits. The Farm-to-Consumer Legal Defense Fund (FTCLDF), on behalf of Zinniker Family Farm in Elkhorn, Wi., and several other farms, filed a lawsuit against the Wisconsin Department of Agriculture, Trade and Consumer Protection (DATCP) back on Feb. 25, 2010, asking it to clarify its interpretation of the law in regards to raw milk (http://www.ftcldf.org/litigation-wi_zinniker.htm). Wisconsin is among the most restrictive US states as far as raw milk is concerned. Raw milk sales to consumers are prohibited — but private cow share agreements in which individuals purchase “shares” of their own cows, are exempted. However, due to the onslaught of raids in recent years against raw dairies, private raw milk buying clubs, and even raw milk cow share programs, the plaintiffs simply wanted to clarify Wisconsin’s stance concerning these alternate forms of accessing raw milk. And they got their answer. According to a recent report by The Complete Patient , Judge Fiedler believes that no individual has a “fundamental right” to consume any food without government permission. Even though the Ninth Amendment to the US Constitution establishes that the government has no business interfering in the affairs of individuals outside of what has been specifically enumerated to it, which, of course, includes freedom of food choice, Judge Fiedler apparently believes otherwise. To summarize Judge Fiedler’s response, which was obviously written in an arrogant and condescending tone, individuals have no fundamental right to own or use dairy cows, to consume the milk from their own cows, to board their cows off their own property, or even to produce and consume the foods of their own choice, period. You can read Judge Fiedler’s entire disturbing response here: http://www.thecompletepatient.com/storage/WIorder-clarification9-11.pdf Groups like FTCLDF will continue to challenge such illegal and unconstitutional restrictions against raw milk, particularly in individual states like Wisconsin where officials have illegally prohibited it. But individuals that value this priceless freedom must also also stand up and resist Big Brother’s concerted assault against food freedom, no matter form it may take. Sources for this story include: http://www.thecompletepatient.com/journal/2011/9/15/wi-judge-to-zinniker-ftcldf-no-fundamental-right-to-own-a-co.html

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World to be force-fed test tube meat after livestock failure

(NaturalNews) In vitro meat is one of the latest attempts from scientists and bio-engineers to create a substitute for traditional meat production. The technology for creating meats through meat cultures in vitro is far from perfected, but enthusiasm for the effort is plentiful. Support for cultured meat technology comes from a wide spectrum of interests as well. Many vegans are stepping forward in endorsement of the pseudo meats citing the cruelty of traditional animal meat production, the use of hormones, antibiotics and ultimately the slaughter of millions of animals yearly. Animal rights advocates have also stepped forward in support of this technology. In fact, PETA has gone so far as to offer a reward of a million dollars to any entity that can develop an in vitro meat product that can be cost effectively mass produced. The scientists and backers of this technology suggest that a burgeoning population makes developing in vitro meats a necessity for a litany of reasons. For instance, traditional animal husbandry requires vast tracts of land, and stores of water. Livestock also contributes to global warming. Pundits suggest that in vitro meat will be safer and healthier. Their reasoning includes the argument that cholesterol and fat can be regulated during production. In addition, because the product will be produced under strict quality control, food borne bacteria will be significantly reduced. How is in vitro meat produced? A simple explanation of in vitro meat includes: 1. Harvesting of cells from a healthy donor animal 2. Separation of cells from tissue – Primarily muscle cells and stem cells 3. Cultivating cells in a nutritious solution 4. Bulking newly formed tissue up 5. Mincing for meat product That sounds easy enough. What’s the problem? Apparently there are a few. For example, though there has been success in making in vitro meat strips suitable for mincing, the appearance and taste of the meat is less than appealing up to this point. The technology is far from economical at this stage for a variety of reasons. For instance, much of the current production of in vitro meat relies on using non animal based nutrients to grow the cells in. Animal products can’t be used in the process because the cells can’t digest animal derived nutrients themselves. Instead solutions must contain nutrients from other sources such as plant and microorganisms. This result in a slower process, so mass production is not available at this point. Though in vitro meat production doesn’t require the use of genetically modified organisms, the idea of using enhanced meat is being discussed as a means to speeding up the production process. In addition, the use of growth hormone has also been considered by some researchers. Engineered meat may help meet the high demand world wide as traditional ranching and farming flounders under the demand, but there are unanswered questions with the use of these products. For instance, how will in vitro meat stack up nutritionally to natural beef? Will in vitro meats be affordable especially to people in third world countries or to poor people in developed nations? Will GMOs and growth hormones be necessary for the production of this food, and who will have control over this new technology? Meat consumption may not necessarily be essential to survival, but animal products remain one of the most efficient ways of acquiring certain nutrients such as B12, and iron. This is especially important for areas with limited agricultural opportunities and for cultures that rely heavily on animal products for sustenance. In vitro meats are also a concern for people who are concerned about turning over control of the world s food supply to a handful of agribusinesses. For specialized food production such as in vitro products may be cost prohibitive, and traditional family owned agribusinesses will likely go bankrupt. The world has an enormous appetite for animal products and that combined with a population explosion means that we will have to look for solutions that are affordable, safe and nutritious. If we are unable to do so, control of the world’s food supplies will slip away from individuals, families, regions, and even independent nations and fall into the hands of large agribusinesses and corporations. Even more disturbing will be having no control whatsoever in what goes in to the foods we eat. Furthermore relinquishing control over what foods we eat and how it is produced sets a dangerous president as well. For instance, will we be penalized if we choose to raise our own foods, or buy natural or organic foods produced by small companies? Will the in vitro meat industry be required to label their foods for any genetic modifications they deem necessary? Science has made huge contributions to food production and feeding the population. However, science shouldn’t rule the world; rather it should enhance and support the population and their will. Here is a quote from the web page of The Centre for Society and Genomics, a think tank heavily invested in in vitro meat based in the Netherlands, for your consideration: “Genomics can lead to better quality foodstuffs. What’s more, genomics research can contribute towards a personalized diet, leading to a healthier lifestyle. But are these promises not too rash, considering the complex relationship between food and health? And what if the knowledge and opportunities are available, but consumers refuse to follow the lifestyle that is good for them, should they then be held personally responsible for the consequences?” (8) Sources and further reading 1. http://www.futurefood.org Accessed online 6/29/11 2. http://www.invitromeat.org Accessed online 6/30/11 3. http://www.dailymail.co.uk/news/article-2008347/Test-tube-burger-coming-soon- Lab-grown-meat-needed-feed-world.html Accessed online 6/29/11 4. http://www.new-harvest.org/faq.htm Accessed online 6/30/11 5. http://www.new-harvest.org/research.htm 6. http://www.society-genomics.nl/en/projects/nutrition.html 7. http://www.new-harvest.org/img/files/datar_and_betti.pdf 8. http://www.society-genomics.nl/en/projects/nutrition.html Accessed 6/29/11

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A shot across the bow deconstructing Dean Foods: Spinning-off organic / namebrand division (opinion)

(NaturalNews) A version of the following commentary appears in the January 2011 edition of the Milkweed , a monthly dairy marketing report for farmers and others with an interest in the dairy industry. Visit: www.themilkweed.com Make no mistake about it. As Calvin Coolidge put it, “The business of America, is business!” Nowhere in the dairy industry has that philosophy been truer than the example of the dairy empire built by Suiza Foods Corporation CEO Greg Engels, now known as Dean Foods. Dean’s was just one of the numerous acquisitions Engels put together to create the largest dairy empire (enterprise) in the United States. Although accused of crushing competition, both on the retail level and at the farmgate (as evidenced in part by the recent $30 million settlement in favor of the Northeast dairy producers), my message today primarily concerns their investments in the organic industry. Recent Dean history might prove the adage, “The bigger they are the harder they fall.” Dean Foods stock has been in free fall. Their stock lost 84 percent of its value since its peak in 2007. CEO Greg Engels was ranked 338th, out of 338 CEOs, in terms of wealth destruction, in a recent report by Chief Executive Magazine. All this amounts to easy pickings for “bargain hunters” on Wall Street. Rumors have been flying, as reported in the Milkweed , that major food and dairy conglomerates, including Groupe Danone, are eyeballing Dean Foods, or selected assets, as possible acquisitions. And that leads this discussion to Dean’s branded products division, at WhiteWave. WhiteWave is a weird conglomeration of organic, and formerly organic brands, along with disparate offerings such as International Delight nondairy coffee creamer (what we refer to in Wisconsin as: White Death). How can Dean executives look consumers square in the eye and profess their commitment to the environment and the healthy ideals of organic food while hawking a potion as damaging to human health as their imitation cream is beyond my imagination. But I digress. In the middle of the 2000s, when the value of Dean Foods stock was hurting, and dairy producers were receiving recent record-high prices (Dean seems to only be able to excel when farmers are being screwed by low farm gate prices), CEO Engles passionately hung his hat on the “future” of the company within the WhiteWave portfolio, principally Silk soy “milk” and Horizon. In a flip-flop, as the market for organic milk became glutted (due in part to factory farms that that Dean Foods invested in), and dragged down profit margins at WhiteWave, Engels was quick to tell stock analysts to quit focusing on Horizon, “organics are less than 3 percent of our business.” And in the next flip-flop, in what’s beginning to look a bit schizophrenic, Dean Foods executives are now hyping the value of WhiteWave once again. Their acquisition in 2010 of Alpro, with five manufacturing plants in Europe, makes Dean/WhiteWave the largest soy foods marketer in the world. Executives no longer refer to Dean Foods as a “dairy” business but rather as a “consumer packaged goods company.” Maybe not surprising because few of them have any experience in dairy or organic industries. For some time it had been rumored that Dean Foods was looking to either spin-off WhiteWave or sell the division outright. A few years ago the company announced completion of an initiative to separate the manufacturing, marketing and distribution functions of WhiteWave from the rest of Dean Foods. They named Joe Scalzo, formally with Gillette and Procter and Gamble, as the new operating unit’s CEO. Everything was ready to pull the trigger on cashing out the WhiteWave assets. That is, everything except pending legal action at the USDA that could have shut down the large factory farms producing Dean’s Horizon milk, including one corporate-owned dairy, managing at the time approximately 8000-head of cattle, in desert-like conditions in Idaho. Instead of seeing the writing on the wall, and looking for additional family farm milk to potentially phase out their vertically integrated milk production (an aberration in the dairy industry), Dean Foods announced plans to spend an additional $10 million upgrading their Idaho facilities to accommodate grazing (according to Cornucopia research and related formal legal complaints they had been illegally operating a confinement feedlot dairy). Current and former Dean/WhiteWave employees now estimate the investment in their Idaho “organic” dairy as being between 20 and 22 million dollars (over and above their original cost basis). Even if consumers believe that operating an industrial dairy, with thousands of cows, isn’t a betrayal to the values that the organic movement was founded upon, it’s certainly questionable whether this facility can ever be operated profitably. And now comes the warning. At The Cornucopia Institute, while acting as a corporate and governmental watchdog, we always say that the questions in this industry are about corporate ethics, not just about corporate scale. Regardless of who purchases the Horizon organic label, and Dean’s lesser-known organic brand, distributed in the Northeast, Organic Cow of Vermont, we sincerely recommend that they purchase “selected assets” of the operation from Dean Foods – without the white elephants – the corporate-owned Idaho dairy, a smaller corporate owned dairy farm in Maryland and a number of other certified organic “factory farms” that Dean Foods has either invested in or is leasing. Consumers first come to organic food because they were looking for what they perceive to be safer and nutritionally superior food for their families. And there is now a growing body of scientific literature substantiating this perception. But we know that the reason there is such little price resistance to the premiums in organics in general (organic milk sales increased by double digits in 2010) is that people think they are also doing something good for society. Organic dairy customers think they are supporting a more ethical environmental approach, a more humane animal husbandry model, and they think that economic-justice for farmers is built right into the organic milk price. So a new corporate parent could turn things around at Horizon. At least half of the milk right now, being packaged under Dean Foods’ organic labels, comes from family-scale farmers. And we have no reason to believe they aren’t every bit as ethical and authentic as the farmers shipping to other major brands. The new owners might have to temporarily continue to purchase organic milk from the Dean Foods’ dairies. But they can make it clear that they will put a program in place to help transition the brand to 100 percent, legitimate, organic farm milk. Then someone might have a winning investment in what is not just the largest organic dairy brand in the country but is the largest volume organic brand, period. If this sincere advice is not heeded, investors will acquire not just a brand but an ongoing prairie fire that has made Dean Foods the pariah of the organic dairy business.

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Taco Bell beef faked? No more than the rest of the FDA-approved toxic food supply

(NaturalNews) The word spread like wildfire across the internet: An Alabama law firm had filed a class action lawsuit against Taco Bell in California, saying its meat fails to meet the definition of beef set forth by the U.S. government (and even that’s a pretty low hurdle, if you ask me). The lawsuit claims Taco Bell’s meat cannot be honestly advertised as “beef” because it claims tests showed the meat was only 35% beef, not the 70% beef required by federal standards. “It’s mainly soy and oats, and there’s lots of other stuff in there that I don’t even know how to pronounce,” said attorney Dee Miles. Taco Bell responded quickly, saying their meat was “88% beef” and that they buy the same brand of beef sold in supermarkets — Tyson Foods. Oh well, that clears it all up, then. Tyson Foods. And what’s the other 12%? According to Taco Bell, it’s water, spices, oats, starch and “other ingredients” that the restaurant says contribute to the “quality” of its beef. Apparently, Taco Bell believes the way to enhance the quality of beef is to throw in things that are not beef. So what else might be found in that “other ingredients” category? A quick look at Taco Bell’s own website reveals the restaurant uses all the following ingredients in its various menu offerings: • Autolyzed Yeast Extract (which contains MSG, an excitotoxin) • Red #40, Blue #1, Yellow #6 artificial colors • Corn syrup solids • Partially Hydrogenated Corn Oil • Soy Protein • Propylene Glycol Alginate • Dimethylpolysiloxane (an anti-foaming chemical) Source: http://www.tacobell.com/nutrition/ingredientstatement Are you seriously eating at Taco Bell? If you’re eating at Taco Bell, there’s not something wrong with their meat… there’s something wrong with your head. Even if Taco Bell’s beef is 100% beef, it’s still conventional beef from cows that are processed in factory farm operations (rather than open-range grass-fed cows). The soy ingredients used in Taco Bell foods are almost certainly GMO soy in origin. The other chemicals such as dimethylpolysiloxane make their foods sound more like chemical concoctions than real food. Then again, Taco Bell beef is probably no worse than any other fast food restaurant. These junk food chains all exist at the fringes of the very definition of “food” . What they serve is more like PHUD. In fact, in some ways Taco Bell is actually far better than some other popular restaurants. Kentucky Fried Chicken (KFC), for example, uses monosodium glutamate across a huge percentage of its menu items. And they advertise their fried chicken as “fresh!” (How is it fresh if it’s fried? The claim makes no sense…) Suddenly we care about food quality at Taco Bell? But seriously, the bigger issue here isn’t Taco Bell’s meat ingredients as much as it is Americans’ dietary complacency: If you eat at Taco Bell, you don’t CARE what you’re eating. Why should it matter if it’s meat, or soy, or even recycled rat turds? The very fact that somebody is eating at Taco Bell already establishes they’re not very interested in the purity, origins and nutritional potency of the foods they consume. If a guy walked up to me, for example, and showed me a Taco Bell beef burrito and complained, “Dude, I’m not sure if this is real beef! What do you think is the problem here?” Then I would pause, examine the burrito carefully, then reply, “The problem is… you’re a moron! ” Since when did people ever read the ingredients of the food they buy at Taco Bell anyway? I guess reading ingredients lists is just too complicated these days That’s the glaring contradiction in all this, frankly. Of all these people sounding the alert over Taco Bell’s beef, how many of them ever read the ingredients of the food they buy at Taco Bell in the first place? How many read ingredients at ANY restaurant? How many read the ingredients of the foods they buy at the grocery store? How many consider whether their favorite restaurants are cooking their food on toxic nonstick cookware? The answer is virtually none . Because if mainstream America actually read (and understood) the chemicals going into the foods they buy every single day — like bacon, sausage, canned soups and processed foods — there would be an overnight food revolt that would make Taco Bell’s beef burrito issue seem irrelevant. Because Taco Bell’s ingredient list isn’t any worse than what you find in canned soups at your grocery store right now. And if you really want to find some toxic foods, look into the children’s frozen food section where you’ll find some of the most obnoxious and damaging chemicals of all, including sodium nitrite which causes cancer, and artificial colors which are derived from coal tars. I recently produced and posted a mini-documentary video showing how blueberries are faked in many mainstream food products, including cereals from General Mills and Kellogg’s. You can watch that video at www.FoodInvestigations.com Nobody seemed to go berserk over that. Fake blueberries are acceptable to mainstream consumers, it seems. But fake beef? Oh, now that’s messin’ with the food supply! Eat up, America! The beef in your burrito is no more fake than the idea that the FDA-approved processed dead food supply is somehow good for your health. By the way, you’re also paying for your fake food using fake money being counterfeited by the Federal Reserve faster than you can say, “genetically modified soybean filler material.”

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