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Eat Well / Penn State Extension resource guide makes veggie dishes simple
« Last post by Little Feather on June 17, 2016, 08:35:40 AM »
New Penn State Extension resource guide makes veggie dishes simple, flavorful

UNIVERSITY PARK, Pa. -- Many people struggle to find ways to incorporate vegetables into their diets. To help individuals and families add the healthy flavor, texture and color of vegetables to their meals, Penn State Extension has released the "Totally Veggies Resource Guide."

According to a 2015 report published by the Centers for Disease Control and Prevention, less than 14 percent of American adults get the recommended 2 to 3 cups of vegetables in their daily diets. Research shows that consuming enough vegetables has a positive effect on human health -- providing essential vitamins and minerals not found in other foods, reducing the risk of heart disease, stroke and certain cancers, and promoting weight loss when eaten in place of foods with higher amounts of fat and calories.

Studies also have shown that nutrients in food work synergistically and that taking supplements is not as beneficial as eating the whole vegetable.

The research-based "Totally Veggies Resource Guide" discusses how to shop for, prepare and successfully introduce flavorful vegetable dishes for your family. Utilizing the Penn State Extension Vegetable Supper Club curriculum, the 44-page, full-color guide offers an overview of vegetable cooking techniques and a selection of simple vegetable-based recipes, such as Swiss chard lasagna and strawberry salsa. Each recipe includes a breakdown of the nutrition information, including calories, fat, sodium and fiber per serving and facts about the nutrients found in different vegetables.

The "Totally Veggies Resource Guide" was prepared by Frances Alloway, Dori Campbell and Mary Ehret, extension educators and registered dietitians, as part of the Totally Veggies lesson series (, a curriculum designed for educators to encourage individuals and families to eat more vegetables and increase the varieties that they choose for better health.

The "Totally Veggies Resource Guide" is available for $10 plus shipping and handling. The guide can be previewed online at

To order, call toll-free 877-345-0691 from 8 a.m. to 4:30 p.m., Monday through Friday. All major credit cards are accepted.

Penn State Ag Sciences News 6/13/2016

New book documents the rise and impact of women in Northeast agriculture

UNIVERSITY PARK, Pa. -- Researchers from Penn State's College of Agricultural Sciences and Ohio University have co-authored a new book that examines a recent cultural shift in agriculture, marked by an unprecedented number of women who have entered into farming.

In "The Rise of Women Farmers and Sustainable Agriculture," the authors explore the societal changes that have empowered women to claim the farmer identity, describe barriers that are broadly encountered by women farmers, and posit that their innovative responses to these barriers are helping to redefine agriculture.

"This book came out of 10 years of doing research and working closely with women farmers in Pennsylvania and in the Northeast," said the book's lead author, Carolyn Sachs, professor of rural sociology and women's studies, Penn State. "We were so impressed with the kind of work women were doing on farms - oftentimes with minimal resources, little capital, maybe little land - but doing creative things to try to transform the agricultural system. We felt like we needed to get their stories out there."

Through interviews and focus groups, Sachs and her co-authors collected hundreds of anecdotes, which are woven throughout the book (using pseudonyms) to lend context to the book's themes, beginning with a discussion of barriers these women farmers have experienced. For example, several describe encountering resistance to the very idea that they are farmers, as well as more tangible difficulties accessing land, labor and financing.

Despite such challenges, the number of women entering farming has risen substantially since the turn of this century; as of 2012, 30 percent of all farm operators and 14 percent of all principal farm operators in the U.S. are women. That women farmers are creatively finding ways to work past the barriers they encounter is clear and is at the center of the authors' feminist agrifood systems theory, or FAST, which Sachs said was developed to provide a framework for understanding the different ways that women farm, what kind of resistance they experience and how they might be changing the food system.

"What we're arguing in this book is because of women's particular place in agriculture - they don't often step into mainstream agriculture, inheriting a thousand-acre farm or a 500-cow dairy from their fathers or their families - they oftentimes have this space to be more creative," said Sachs.

For instance, some of the women they interviewed access land by farming on public land or in cities where land is more accessible. Others approach acquiring labor and financing with similar ingenuity. All of them quite intentionally incorporate their values - particularly those related to producing healthy food, engaging in satisfying work and farming in harmony with their land and their communities - into their operations, said Sachs.

The book also documents the rise of women-centered farming organizations such as the Pennsylvania Women's Agricultural Network (PA-WAgN), which Sachs helped to establish. Networks like these fill a void left by traditional farmer-education models that deliver content based on the type of farm enterprise, said co-author Mary Barbercheck, professor of entomology, Penn State.

"Women have some of the same issues as any farmer but also have their own special sets of challenges and opportunities, which don't always fit into neat disciplinary categories," she said. "In PA-WAgN, what we've tried to do is to listen to our stakeholders, which are women farmers of all kinds, and deliver what they say they want."

Barbercheck hopes that their book helps people to "broaden their definition of what a farmer is and who can be a farmer," she said. "Most of the farmers we worked with are self-defined as sustainable - mostly smaller, serving local markets. Our book gives people the opportunity to hear from those farmers about what they do and how they've managed to be successful as they've defined success in their own way."

Other co-authors include Kathryn Brasier, associate professor of rural sociology, and Nancy Ellen Kiernan, professor emerita, both of Penn State, and Anna Rachel Terman, assistant professor of sociology, of Ohio University. More information about the book, which is published by the University of Iowa Press, is available online at


EDITORS: Contact Carolyn Sachs at 814-863-8641 or at; contact Mary Barbercheck at 814-863-2982 or at

Chuck Gill
Penn State Ag Sciences News
814-863-2713 office
814-441-0305 cell
Twitter @agsciences

Strawberries Contain the Most Pesticide Residue of 50 Grocery Items

Environmental Working Group releases 'Dirty Dozen' pesticide report

“Americans eat nearly 8 pounds of fresh strawberries a year—and with them, dozens of pesticides, including chemicals that have been linked to cancer and reproductive damage or are banned in Europe,” according to a statement by EWG’s Bill Walker and Sonya Lunder.

In California, where most domestic strawberries are grown, each acre is treated with 300 pounds of pesticides, according to EWG.

“Strawberries tested by scientists at the U.S. Department of Agriculture in 2009 and 2014 bore an average of 5.75 different pesticides per sample, compared to 1.74 pesticides per sample for all other produce, according to a new EWG analysis,” the statement said.
USDA’s 2014 Findings for Strawberries

        Almost all samples—98 percent—had detectable residues of at least one pesticide.
        Some 40 percent had residues of 10 or more pesticides.
        The dirtiest strawberry sample had residues of 17 different pesticides.
        Strawberry growers used 60 different pesticides in various combinations.

Nearly three-fourths of the 6,953 produce samples tested by the U.S. Department of Agriculture in 2014 contained pesticide residues, according to the EWG website.

EWG’s Full List for 2016

The items are listed from the highest amount of pesticide residue (strawberries) down to the lowest (avocados).

    Sweet bell peppers
    Cherry tomatoes
    Snap peas (imported)
    Blueberries (domestic)
    Hot peppers
    Kale and collard greens
    Blueberries (imported)
    Green beans
    Winter squash
    Summer squash
    Snap peas (domestic)
    Green onions
    Sweet potatoes
    Honeydew melon
    Sweet peas, frozen
    Sweet corn

Grow your own or purchase from local producers that you can ask about their growing practices!

Herman Beck-Chenoweth

The Natural World / 11 Reasons why you should be eating roadkill
« Last post by Little Feather on May 26, 2016, 04:02:42 AM »
11 reasons you should be eating roadkill  AKA "Flatmeats"   

 By David K Gibson

19 May 2016

I GREW UP EATING RABBIT AND DEER hunted from the forests around my Mississippi home. I have eaten “hunter's stew” that contained raccoon (certainly) and opossum (probably). We would hunt squirrels with .22-calibre rifles and save their tiny heads in a plastic bag in the freezer; when enough had been collected, we’d scramble up the brains with eggs as breakfast before an early morning hunt.

But we never ate roadkill, because that was disgusting.

When I was about 8, my father struck a six-point whitetail buck with the front bumper of his GMC pickup. One antler pierced the grille, snapping the animal’s neck and killing it instantly. As my father assessed the situation, a sedan pulled up behind, and a woman got out.

“If you’re not going to take him, can I?” she asked, before hoisting the 100-pound carcass on her shoulder and to the trunk of her car, driving away with a friendly toot of her horn. We were not particularly wealthy — that grille stayed broken for longer than it should have — but it didn’t occur to us that we were desperate enough to eat roadkill. Yet a few months later, we piled into that same pickup to go deer hunting, after a breakfast of brains and eggs.

I don’t remember us taking a buck that day, but I can imagine the meal of pan-fried cube steak we would have eaten afterwards, as somewhere the woman with the beat-up sedan was digging into a big chunk of venison saddle.

She was the smart one. And there are at least 11 reasons why.

1. It's our responsibility.

“People tend to think that wheels are part of the human anatomy,” says Jonathan McGowan, a fierce advocate of eating roadkill — and one who says he’d be a vegetarian without it. “People drive like idiots at night, and we’ve got six species of deer here [in the UK] that are active in the twilight. That makes for a lot of roadkill.” Even if you, personally, manage to avoid hitting animals, it’s the infrastructure underneath your vehicle that leads to animal deaths. Why not acknowledge your culpability, and season appropriately?

2. It makes ecological sense.

“The world’s wild animals are being depleted at an alarming rate. Farming and the consumption of meat is having such a detrimental effect on the planet, chopping down rain forests to grow soya to feed beef and sheep,” says McGowan. “If some people can limit their carbon footprint and clean up the meat that’s already there, then that’s a more responsible way to live.” Throughout the United States, gleaner crews gather large herbivores for butchering and distribution to feed the hungry; the Alaska Moose Federation drives massive crane trucks that lift the giant ungulates from the roadways to processing centers for butchering.

    In the past, especially in the Depression, ‘flatmeats’ helped sustain people. Now it’s done from a position of living closer to nature, and knowing what you’re eating.

3. It’s ethical.

Whatever you think of meat-eating in general, an animal killed needlessly shouldn’t be left to rot needlessly — circle of life and all that. Yes, scavengers and carrion birds may get a meal out of roadkill, but the fact that a highway runs through their dinner table means that they may end up as roadkill themselves.

“People assume it has something to do with poverty,” says Alison Brierley, an artist who is known as the Roadkill Connoisseur. “In the past, especially in the Depression, ‘flatmeats’ helped sustain people. Now it’s done from a position of living closer to nature, and knowing what you’re eating.”

“It’s a moral way of living for me,” says McGowan. “I’ve grown up being a conservationist, learning to respect the world we live in. Eating roadkill helps educate the world that wildlife is beneficial — if you can eat it, it shows that it has value.”

4. It’s cheap.

If parsimony is your thing, it’s obvious that roadkill cuisine “can be a safe and affordable way to enjoy wild meat.” Minus the petrol you’ll need to collect it (though McGowan has draped a badger over the handlebars of his bike for a carryout meal), it’s free. If you don’t have the facilities to tackle break down an elk yourself, you may pay a small fee to a wildlife butcher of the kind that hunters use, but it’s a lot cheaper than your grocer’s meat counter. And it comes in volume; “If it’s a deer,” says Brierley, “It’s a year’s worth of venison in your freezer.” Roadkill dining is the ultimate in extreme couponing, though you never know exactly what the daily special will be.

    When you start getting into it, it’s not as dodgy as most people think.

5. It’s safe. Well, mostly.

“You’re not starving, so if you’re in doubt just leave it alone,” says Brierley. “When you start getting into it, it’s not as dodgy as most people think.” Few of the diseases carried by roadkill are zoonotic, and so don’t cross over into the human population. Rabies starts dying almost immediately upon the animal’s death, and very rare diseases (such as tuberculosis in deer in Michigan) are fairly evident upon butchering. Parasites are rarely a problem, and fleas can be a good indicator that the animal died a recent death.

Still, livers and other internal organs are best avoided, since (to use an automotive metaphor) it’s a bit like taking a bite out of an oil filter, and the animal may have been drinking from water sources high in contaminants. Brains and spinal tissue can carry spongiform encephalopathy similar to Mad Cow disease, especially squirrel brains (oops). Trying to field dress a carcass on the shoulder of a roadway may be life-threatening as well, so carry a tarp and carry your find home to butcher it.

    Once you start talking about cleanliness of over-processed, drugged supermarket food as opposed to something that’s been hit by a car, people start to understand it.

6. It’s better for you.

We’ll give a great big caveat to this argument in light of the last one. But in general, a wild animal found roadside has led an uncrowded and healthy life, antibiotic and growth-hormone-free, and is very likely organic, depending on its diet. Even roadkill rats gathered from country roads are typically healthy (and reportedly delicious) specimens of Rodentia. “Once you start talking about cleanliness of over-processed, drugged supermarket food as opposed to something that’s been hit by a car, people start to understand it,” says Brierley.

7. It’s plentiful.

Sadly plentiful, in fact; though most roadkill surveys are mere wild speculation, a few have extrapolated that as many as a million animals are killed on roads in the United States every day.

“You’ll find many animals on the verges of the roadway, and they look you can hardly see what killed them most of the time. Most of what I find is useful and whole,” says McGowan. “There’s lot of roadkill in areas where I live — rabbits and pheasants and rats — so I can be picky. If I see a badger, I can pass it because it doesn’t taste good anyway.”

    Mice and frogs and toads are fantastic in a stir-fry.

8. It’s delicious.

But even badger can be made palatable. “Enough herbs and garlic will cover up any taste,” says McGowan. But aside from obvious delicacies like pheasant and deer, other accidental meat can be mouthwateringly good. “Mice and frogs and toads are fantastic in a stir-fry,” he says. “You drop them in boiling water, and in five seconds a lovely white meat falls off the bone; it’s more delicate than chicken, but tastes quite like it.”

Brierley believes in good presentation. “If I present it on a plate, their eyes are interested first, then they’ll try it and really like it.” (A few of her recipes are available here.) It’s also important to remember that most meat consumed before the industrialization of agriculture was game meat procured by hunting, and that the great cuisines of the world were built on recipes for much more than beef, pork, and chicken.

9. It may save you during the coming societal collapse.

The well-prepared survivalist (who may or may not want to be called a “prepper”) knows that man cannot live on beans alone. Roadkill is a better protein source when “the smallest ripple in the industrial food machine can wreak havoc on food prices and availability.” In the event of economic collapse (that doesn’t affect petrol availability) or the impending zombie motorist apocalypse (which begs for a texting-while-driving reference), meat will be in ready supply to those who eat roadkill. But even before societal collapse, any survivalist knows better than to waste food.

10. It’s legal. Maybe.

In the UK, any roadkill is fair game, though landowners may make a claim of automotive poaching if you’re scavenging on forest lands. In Australia, in contrast, you’ll need a hunting license to claim roadkill. The US is a burgoo of regulations. Starting this July, the state of Washington will let you pick up deer and elk by applying for a permit online after you’ve made the recovery; that’s similar to systems in Idaho and Montana. Some states require permits for some species but not others, some require that you report your find to authorities, some require an inspection of the carcass, and some (such as Florida) are free-for-alls. In Alaska, all roadkill is property of the state. In Illinois, anyone may pick up deer at roadside unless they are behind on child-support payments.

11. It’s the cool thing to do.

The people that eat roadkill aren’t your average Joes, but then great ideas rarely emerge from the mainstream. The revulsion to vehicle-killed meat may be an Anglo hang-up, anyway. “Europeans are far less fussy than British people,” says McGowan, “and I suspect that a recent decline in availability, especially on local roads near towns, may not be due to the long-time locals.” Taboos vary from culture to culture, and increased globalization may be contributing to more widespread acceptance of alternative meat sources.

But it seems undeniable that the intersection of whole food, freeganism, and the locavore movements is the intersection of a wild animal and the front bumper of a GMC pickup.

Maybe you’ll want to start with a curry.

For more stories like this sing up for the BBC's Features at:

UNIVERSITY PARK, Pa. -- Even though amphibian populations are declining sharply worldwide, there is no smoking gun to indicate a cause and thus no simple solution to halting or reversing these declines.


That's the conclusion of a national study that was spearheaded by the U.S. Geological Survey and featured important contributions from Penn State researchers.

David Miller, assistant professor of wildlife population ecology in the College of Agricultural Sciences, helped to organize the study and was the lead biometrician in charge of data analysis. Staci Amburgy, a Penn State doctoral candidate in ecology who worked with USGS amphibian researchers as an undergraduate student at Colorado State University, also contributed to the study. She played a key role in organizing and maintaining the database upon which the research relied.


The news about amphibians is grim, noted Evan Grant, a USGS research wildlife biologist who led the study, which was published today in Scientific Reports. The evidence shows that though every region in the United States suffered severe declines, threats differed among regions. These threats include the following:


--Human influence from the Mississippi River east, including the metropolitan areas of the Northeast and the agriculture-dominated landscapes of the Midwest.


--Disease, particularly a chytrid fungus in the Upper Midwest and New England.


--Pesticide applications east of the Colorado River.


--Climate changes across the southern United States and the West Coast.


Amphibian declines are a global phenomenon first documented in the early 1960s. This new research demonstrates that declines are continuing unabated in the United States, even in protected national parks and refuges.


Scientists have broadly linked declines to environmental factors such as climate, human influences such as land-use change, and contaminants and disease. However, they have not been able to use actual scientific data on a large scale to discern causes of the ongoing disappearance of amphibian populations.


The study provides evidence that the average decline in overall amphibian populations is 3.79 percent per year, but the rate of decline is more severe in some regions, such as the West Coast and the Rocky Mountains. If this rate remains unchanged, these species would disappear from half of the habitats they occupy in about 20 years.


"The research involved a truly comprehensive and collaborative effort to bring together data from researchers across the United States," said Penn State's Miller. "We combined nearly half a million actual observations of 84 species across 61 study areas to answer questions about the causes of wide-scale amphibian declines."


The new study, the first to test this linkage at a continental scale, suggests that the presence and intensity of the four main threats -- human influence, disease, pesticide application and climate change -- varies substantially across the United States. The causes of the declines are more variable and more locally driven than had been assumed.


"Losing 3 or 4 percent of amphibian populations might not sound like a big deal, but small losses year in and year out quickly lead to dramatic and consequential declines," said USGS ecologist Michael Adams, a study co-author and the lead for the USGS Amphibian Research and Monitoring Initiative, which studies amphibian trends and causes of declines.




EDITORS: Contact David Miller at 814-863-1598 or by email at


Jeff Mulhollem


814-863-2719 (office)

814-934-6477 (mobile)


Penn State Ag Sciences News is a free, electronic distribution of news and feature articles about research, educational programs, faculty, staff, students and events in Penn State's College of Agricultural Sciences and Penn State Extension. It is distributed by Ag Communications and Marketing, News Unit, 134 Agricultural Administration Building, University Park, PA 16802.
A new label on some of the steaks in your grocery store highlights a production process you may never have heard of: mechanical tenderizing.

This means the beef has been punctured with blades or needles to break down the muscle fibers and make it easier to chew. But it also means the meat has a greater chance of being contaminated and making you sick.

The labels are a requirement from the U.S. Department of Agriculture that went into effect this week.

"Blade tenderized," that label might read, followed by safe cooking instructions: "Cook until steak reaches an internal temperature of 145 F as measured by a food thermometer and allow to rest for three minutes." (Other labels might simply recommend cooking to 160 degrees, which doesn't require a three-minute rest time.)

Why do you need to be so careful about how you cook tenderized meat?

If pathogens like E. coli or salmonella happen to be on the surface of the steak, tenderizing can transfer those bacteria from the surface to the inside. Since the inside takes longer to cook and is more likely to be undercooked, bacteria have a higher chance for survival there.

And without a label, you can't tell if you need to be especially careful with your steak.
Before labeling became a requirement, the grocery giant Costco voluntarily began labeling its mechanically tenderized beef in 2012, after an E. coli outbreak in Canada was linked to its blade-tenderized steaks.

Before labeling became a requirement, the grocery giant Costco voluntarily began labeling its mechanically tenderized beef in 2012, after an E. coli outbreak in Canada was linked to its blade-tenderized steaks.
Lydia Zuraw/KHN for NPR

"It doesn't look any different," says a spokesman for USDA's Food Safety and Inspection Service. "It's not filled with [visible] holes from the needle piercings."

Mechanical tenderizing is not uncommon: Approximately 2.7 billion pounds, or about 11 percent, of the beef labeled for sale has been mechanically tenderized, according to FSIS. The new labels will affect an estimated 6.2 billion servings of steaks and roasts every year.

And it's not unheard of for tenderized beef to be linked to food poisoning: The U.S. Centers for Disease Control and Prevention has tracked six outbreaks of foodborne illness since 2000 that were linked to mechanically tenderized beef products prepared in restaurants and consumers' homes.

In 2009, 21 people in 16 states were infected with the most common strain of dangerous E. coli, called O157. Nine had to be hospitalized, and one victim developed hemolytic uremic syndrome, a potentially fatal kidney disease. USDA food safety officials connected the illnesses to blade-tenderized steaks from National Steak and Poultry, and the company recalled 248,000 pounds of beef products.

"We need to improve how we tell consumers and the food service workers about the particular risks that would be involved in cooking it so that they can reduce the risk of illness," says Patricia Buck, co-founder and executive director of the Center for Foodborne Illness Research & Prevention, a nonprofit advocacy group.

Buck, who has been pushing for the labeling rule since 2009, says she's "very excited" to see it happening. "I think it's an important step in the direction we need to go."

Even before the label became a requirement, Costco had been voluntarily labeling its meat. According to Consumer Reports, the grocery giant began labeling its mechanically tenderized beef in 2012 after an E. coli outbreak in Canada was linked to its blade-tenderized steaks.

Consumer advocate Buck lost her toddler grandson to an E. coli O157 infection in 2001. "I don't like scaring people," she says, "but on the other hand, people don't really know that these can be really deadly pathogens."

Kaiser Health News is an editorially independent news service that is part of the nonpartisan Henry J. Kaiser Family Foundation.
Horseradish contains cancer-fighting compounds known as glucosinolates. Glucosinolate type and quantity vary depending on size and quality of the horseradish root. For the first time, the activation of cancer-fighting enzymes by glucosinolate products in horseradish has been documented.

The humble horseradish may not be much to look at, but a recent University of Illinois study shows that it contains compounds that could help detoxify and eliminate cancer-causing free-radicals in the body.

"We knew horseradish had health benefits, but in this study, we were able to link it to the activation of certain detoxifying enzymes for the first time," says U of I crop scientist Mosbah Kushad.

Kushad's research team had previously identified and quantified the compounds responsible for the cancer-fighting compounds, known as glucosinolates, in horseradish, noting that horseradish contains approximately 10 times more glucosinolates than its superfood cousin, broccoli.

"No one is going to eat a pound of horseradish," Kushad points out. Luckily, a teaspoon of the pungent condiment is sufficient to get the benefit.

In the new study, Kushad and his team looked for the products of glucosinolate hydrolysis, which activate enzymes involved in detoxification of cancer-causing molecules. They compared the quantity and activity of these products in 11 horseradish strains rated U.S. Fancy, U.S. No. 1, or U.S. No. 2. The USDA puts fresh-market horseradish in these categories based on diameter and length of the root.

"There was no information on whether the USDA grade of the horseradish root is associated with cancer preventive activity, so we wanted to test that," Kushad explains.

The group found that the higher-grade U.S. Fancy accessions had significantly more glucosinolates than U.S. No. 1. Concentrations of various glucosinolate hydrolysis products differed according to USDA grade, with U.S. Fancy having greater allyl isothiocyanate (AITC) and U.S. No. 1 having greater 1-cyano 2,3-epithiopropane (CETP).

The two compounds differ, with CETP being a comparatively weaker cancer-fighter than AITC. Still, the detection of CETP in horseradish is noteworthy, according to Kushad. "To our knowledge, this is the first detection and measurement of CETP from horseradish," he says.

The team suggests that AITC is a good dietary anti-carcinogen, not only because it activates the enzyme responsible for detoxifying cancer-causing molecules, but also because a large proportion of it, 90 percent, is absorbed when ingested.

Bottom line? Next time horseradish is on the menu, pick up a spoon.

Story Source:

The above post is reprinted from materials provided by University of Illinois College of Agricultural, Consumer and Environmental Sciences (ACES). The original item was written by Lauren Quinn.
Real Life / Spiritual Agnosticism
« Last post by Little Feather on April 27, 2016, 03:52:41 AM »

I am not today who I was yesterday.

Nearly five years ago, under the fading trees, I reached an important decision in my life. I left the church, never to return. I left because the church became more about absolutes and rules than it did about spirit.

Before the "rising" and the "setting" of the sun, I declared myself a Spiritual Agnostic, after much soul searching. (I am Spiritual, in the sense I feel our humanity connects us to each other [though we are different from one another, we are not separate from one another], and Agnostic, in the sense I am without knowledge in God’s existence—as a physical entity. I am also without belief in God’s existence—as a physical entity.)

I grieved the loss of my religion for quite some time, after I accepted the tenebrous fact I would never again see my brother in his physical form—only in his spiritual form. (Indeed, when he died, his atoms dispersed out into the universe. The Great Circle of Life is endless, inexhaustible, infinite. His spiritual form lives on.)

To Spiritual Agnosticism I was introduced by reading the ethereal Letters to a Young Poet by Rainer Maria Rilke and You Can’t Go Home Again, Thomas Wolfe’s magnum opus. These books do not advocate for Spiritual Agnosticism, per se, but their themes (soul searching, ‘reality’, meaning of life) irrevocably do.

Letters to a Young Poet presented itself to me in the most donnishly possible way: on a dusty bookshelf, with its pages open, it cried for me to take it home.

I did.

In my personal library of 1,100+ everlasting books, my copy of Letters to a Young Poet is nestled, comfortably, between The Picture of Dorian Gray by Oscar Wilde and Mortality by Christopher Hitchens.

- - -

You may be wondering what Spiritual Agnosticism is. It is a philosophy that condemns the conservative “believe-or-burn” religious ideologies, places importance on actions, and maintains life is a mystery.

Donate to Atheist Republic

I do believe God is a spiritual energy that is ever-present. However, I do not think this spiritual energy needs a name. I have felt said energy. It is alive. That is all I need to ‘know’. A name would only anthropomorphize said energy, which is what spirituality is not; spirituality is above that. Spirituality is.

Regarding actions: my spiritual accountability comes from within. The good deeds I commit here will be rejoiced hereafter, while the bad deeds I commit here will be condemned hereafter.

The spiritual energy I speak of gives my life a deeper meaning. In nature spirituality thrives (nature and spirituality are symbiotic): for in nature there is a pulse, a rhythm, a meter; a musicality that binds all life together.

In the city I witness the construction of a skyscraper, but in nature I witness the growth of a Sycamore. In the city I witness an ever-expanding crack in a street, but in nature I witness roots digging into fresh dirt. In the city I witness an airplane flying overhead, but in nature I witness a Blue Jay flying, lithely, through the branches of trees.

I feel at home in nature.

When a street is abandoned, nature takes its course. The street itself begins to crack, through which grass emerges in time. Nature is the most powerful force, the wisest teacher.

Nature has revealed to me I am lucky to be alive, that my existence is as probable as a rock hitting an ant at random between Seattle and Miami. I, therefore, cherish every inhale and exhale of breath.
FARMER'S FORUM / Jerusalem Artichoke Tubers Organic, plant Spring or Fall
« Last post by Little Feather on April 18, 2016, 06:55:10 AM »

What would you think about planting a crop for your livestock and never having to plant again?
Jerusalem Artichokes are a perennial tuber crop with edible tubers, leaves, stalks and flowers that contain up to 28% protein and come back year after year. Stalks will grow up to 10 feet tall with enormous yellow flowers on top.

The Jerusalem Artichoke is not a widely known plant in our country, but it can and does grow here from Canada to Florida. Each plant produces up to 10 pounds of tubers that are delicious and consumed by people the world over. They are even considered a gourmet food in Europe. The rest of the plant, and even the tubers, can be fed to every kind of livestock from chickens to pigs to cattle with favorable results. They are an extremely vigorous growing plant and once planted will completely take over an area so they should not be planted unless you desire them as a perennial crop. They are very hard to get rid of once planted.

The variety we grow is called Stampede, and is one of the most sought after of all varieties, which is why we grow them! They are superior in flavor and size to all other Jerusalem Artichoke varieties, some of which are barely suitable for human consumption. This variety is delicious.

Each tuber left in the ground over the winter will produce numerous new plants with each of those plants producing up to 10 pounds of tubers the following fall. This plant puts on tubers in November throughout the winter. The plants will grow in any type of soil regardless of whether it is sand, clay or mulch and can tolerate drought conditions without failing.

I sell the plants as both a livestock crop and for human consumption in home gardens. My family loves them. They are a bit like a potato with a nutty flavor. They sell about as fast as I can grow them, and that is saying a lot because these are extremely vigorous growing.

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