November 11, 06
Just woke up around 1 AM.
I am having some unusual pains in the joints
of my right hand. I do not feel arthritis pains
here generally. I can only trace this to eating some
donuts last night and some chicken at Vons.
I do not imagine it was the organic Heinz Katchup,
although raw tomatoes, commercial tomatoes can do this too.
When I eat a Russian Heirloom Joe the Farmer Tomato,
I do not feel this kind of pain.
I have been working a lot.
I haven't had too much pleasure since
before Pac Symposium prep that goes back 10 days.
I am basically really happy right now, a deep
underlying happy thanks to a lot of breakthroughs,
however, I need some joy and fun.
A couple disappointments yesterday and too much to do
sent me out for something soft and gushy
and familiar from childhood.
I do not imagine the people who made those donuts
had my best interests at heart.
I am thinking of Dr. Jensen right now.
He taught about how one of the main concerns of commercial
flour makers is to see how long they can get the flour to last
without it spoiling. They seek "eternal" shelf life
for their products, so this will increase their bottomline.
It does not matter if the flour is good for people
or their health, just as long as it does not spoil.
IT is so very convenient for the grocers to keep donuts
on the shelf all gushy. People like me come along
and would be disappointed if that donut was stale
at the end of the day. I imagine a constant daily
diet of this gush might contribute to "grave"
consequences. Who knows what else is preserving
that donut, or what Modern Age Techno Savvy is
enhancing this tasty treat?
The wonders of modern baking are so marvelous for the
stores. It doesn't really matter how the products
influence the health of the eater.
This lovely donut is also a great friend of
all the companies that make pain medications.
It is so very good for their economy.
I imagine that the percent of GMO foods now in Vons
in quite high. This is not something that is labeled.
I had so much fun at the Pac Sym showing off my local
farmers and their foods!
I had four baskets of fresh grown local fruits,
or squashes.
The squashes were used in the design of the conference.
It was such a thrill watching the conference goers
get so very excited about eating their first ever persimmon.
One lady from Thailand almost broke out in tears over
a quava. She hadn't tasted anything like that since she was
a child. Nowadays, they have manipulated quavas in her country
into something quite different.
Hard Winter squashes make lovely holiday design elements.
They will last for months.
The care and ethics behind commercial baked goods contrasts
with the love the local farmers have for their foods and the
people who eat them.
Not knowing who is growing your food is like being intimate
with a stranger. That is an Enchanted Garden teaching.
Some of us, hopefully, think twice before getting too intimate
physically with strangers. We like to know who we allow inside
our bodies; on the other hand,
how much concern am I showing about what I put in my mouth.
Is the person trustworthy?
I generally make a habit of having a high percentage of "intimacy"
with most of the food I put into my mouth.
I know the farmers personally who grow most of my fresh food.
Here is the promo I made for Dennis Stowell, who grows
the squashes I had at the Pac Sym.
From his quote, you can see his ethics.
your eg
