A practice that is impossible to defend
Subduing the wild West Coast to suit salmon farming is ecological madness. The most sane option – especially for the sea lions, seals and wild salmon – is to get the salmon farms and their open net-pens out of the oceans. They are the trespassers.
Read more on Canada.com

Kiwanis funds community aid through Salmon Days dinners
“If somebody wants to come and check us out, we'll be glad to buy them lunch,” Hall said. “And we have a great caterer.” Recognizing they could use some younger members who might not be able to make the noon meetings, the Issaquah Kiwanis founded a …
Read more on Issaquah Press

On Saturday 14th October, from 11.00am until 12 noon, Salmon Farm Protest Group supporters will be distributing leaflets outside supermarkets in 50 UK cities and towns, including London, Kingston-on-Thames Bognor Regis, Bristol, Abergavenny, Newtonabbey, Edinburgh, Cumbernauld, Aberdeen Perth, Aviemore, Dingwall, Wick and Thurso.ACTION HOUR

On Saturday 14th October, from 11.00am until 12 noon, Salmon Farm Protest Group

Our message to consumers is: ?GO WILD FOR REAL SALMON ? SAY ?NO? TO FARMED FISH. The leaflet lists ten reasons to think twice before buying factory-farmed salmon; including PCB and dioxin levels in both organic and standard farm salmon, untreated fish farm sewage excreted into coastal waters, the damage salmon farming is doing to wild fish.

?You have to ask yourself what is more valuable, cheap fatty salmon or the long-term health of the sea?” Richard Girling, writer and journalist.

?The barrage of bad publicity that has engulfed the Scottish aquaculture industry over the last few years has not halted dishonest marketing and publicity campaigns. The Action Hour campaign will, I hope, go some way to redressing the balance in favour of wild salmon, the king of fish, and its natural habitat.? Donald Rice, riparian owner.

?The impact of salmon farming on the environment and on wild populations of sea trout and salmon is completely unacceptable. This poorly-regulated industry makes huge profits for big foreign companies at the expense of local communities throughout Scotland which rely heavily on revenue from anglers.? Mark Lloyd, Anglers Conservation Association.

?We no longer sell any form of farmed salmon in our restaurant or bar. We have noticed that most of our guests appreciate the quality and better taste of real salmon and we have never heard anyone complain that it is more expensive. If we cannot source wild salmon we do without.? Elaine Lewis, Ben Loyal Hotel, Tongue.

?It takes three tonnes of wild fish from the high seas to produce the fishmeal to make one tonne of factory farmed salmon for the supermarket. Do you think that makes sense for our environment? If not, then stop buying the stuff.? Jon Gibb, Fishery Manager, Scotland.

?It’s fluorescent, flabby and full of fat and nasty chemicals, damaging the environment and helping bring wild species to the brink of extinction. Give your taste buds and wild fish a chance – don’t eat it.? Adrian Latimer, angler and author.

SFPG chairman Bruce Sandison said, ?Ask your supermarket for wild Alaskan salmon. It tastes wonderful, has no artificial colourants and comes from a sustainable fishery certified by the Marine Conservation Society, a UK charity dedicated to protecting the marine environment and its wildlife.?

For further information contact: Bruce Sandison on tel: 01847611274

Hysbackie, Tongue, by Lairg, Sutherland IV27 4XJ, Scotland

Tel: 01847 611274; Fax: 01847 611262 http://www.salmonfarmmonitor.org/


Press Patrick Rea http://www.rea-tma.co.uk

###

Gardening in ones yard or developing vegetables on a farm in 1905 was most most certainly natural given that chemical fertilizers, pesticides and herbicides did not start to be in use until eventually just after Entire world War II. Now, in our existing day setting, it is a favourite pass time for quite a few persons, which include myself and numerous of my neighbors, from toddlers to centenarians all all around the entire world to grow a backyard.

The complexities of present day day farming and gardening in standard to say the least, has turn out to be a poisonous atmosphere. You only want to stroll down the aisle of any backyard nursery store the place they retain the chemicals and just discover the poisonous odor. Just accomplishing that on your own has the likely to wake somebody up to there has to be a far better way to develop a garden.

Organic gardening, in my view, is the only way to develop a backyard. For one matter this is the only way to insure that the greens you are consuming do not have a toxic residue on, or in them. Now with the newly emerging applied science recognized as Quantum Generator Engineering organic gardening has taken a quantum leap in creating health and fitness selling, large frequency foods! This engineering is definitely a major breakthrough in the place of knowledge how to ideal use our atmosphere to improve our effectively getting.

So, what is Quantum Generator Know-how and how does it perform in conjunction with organic gardening? Quantum Generator Technologies is utilizing zero point discipline or zero level vitality to completely alter the crystalline structure of stones to have selected frequencies that were not in the stones to begin with. These frequencies have a extremely nurturing affect on plants.

A single of the frequencies placed in the stones is the sound of Birds! Exploration in the region of frequencies and there affects on plants has been going on for a lot of many years. When it was discovered that the frequency assortment of the sound of birds had an impact of creating the stomata, microscopic pores on the surface (epidermis) of land plants, to open 7 times alot more than ‘normal’ and trace natural nutrients were foliar feed to the plants, absolutely fantastic results occurred.

The final results were that plants grew more powerful, greater, more quickly and significantly much more pest resistant. The plants also were in a position to withstand chilly and hot temperatures more effective as effectively as develop bumper crops in each individual plant species tested. A nice aspect impact was the fruits and greens had a a great deal higher base frequency, really nutritious and tasted good. A tomato tasted like a tomato and not like a piece of cardboard like countless conventionally grown tomatoes do. An crucial issue to discuss about is the discovery of the a great deal larger base frequency.

The base frequency of the plants, like any living or non-living issue on the planet, is an location that is important to the wellness and well becoming of plants. Most consumers truly do not consider the ‘well being’ of plants to be critical when it comes to gardening. They just want genuinely excellent tasting veggies with plenty of fruit to show up so that they can consume them and give away to there loved ones and buddies. The Quantum Generator Engineering has, with the use of the zero level power area, made an setting exactly where vegetable plants can get a significantly higher base frequency.

This article is sponsored by oven fresh bites bird food. A nutritious bird food that is oven baked to perfection. This all natural bird food is designed to be a favorite of you avian pet.

You don’t need to be a chef to know good ingredients, you don’t even have to know how to cook to care where your food comes from. If you can tell the difference between the fresh taste and texture of a raw carrot from your local farmer and the one that was flown from half way around the world, you know the impact of fresh, local foods on your palate.

The nutrients and flavors are better in fresher ingredients, it’s obvious whether you cook or not. However, if you can skillfully apply basic cooking methods to the seasonal ingredients, then you really have the most nutritious and best tasting meals you can be proud of and your cooking will be more healthy.

I want to spend this summer examining where our food comes from, who is growing our food, and how they’re growing it. You might begin to care about where your food comes from for any of the many reasons that exist: The cost of bad food, Better quality foods, Ecology and local farming, the flavor of ingredients, the better nutrition, or world-wide labor practices, the use of pesticides, organically grown food, non-irradiated, low carbon footprint…WHATEVER the reason, you should start asking where your food comes from and how it impacts not only your health and nutrition, but the entire world’s.

The first step in my investigation is a conversation with Sandi Kronick from Eastern Carolina Organics to ask some basic questions about how I can get started in finding the freshest, most wholesome ingredients in my area.

Eastern Carolina Organics is an organization dedicated to making local, family farmed and organic foods more available to the general population. They support local farmers with education and distribution channels for their products.

Remember, healthy cooking and healthy ideas start with healthy ingredients and you don’t have to be cooking gourmet dishes to care or tell the difference. Sandi will answer questions about how to identify local ingredients over international ingredients, as well as the many benefits to buying local produce. In other words, “Why should I care where my food comes from?”

Driven by renewed investment as oil prices push $100 a barrel, Ruan and scores of scientists around the world are racing to turn algae into a commercially viable energy source. (for the full article click the above link) (33 KB) (35 KB) Could West Texas algae curb oil dependence? Some are betting the slimy plant will make biofuels a more viable option. ANTHONY — A year ago, this dusty patch of land near the New Mexico border contained little more than dirt and the odd sprig of alfalfa. Today, it is home to a $3 million laboratory that is crackling with activity. The hi-tech lab was built for a peculiar but possibly revolutionary purpose: to explore ways algae can be used to reduce the world’s dependence on oil. An arid stretch of West Texas might seem like a s… (47 KB) Turning pond scum into profit Photosynthetic process using algae to absorb CO2 could save billions of dollars a year CALGARY — Backed by major energy companies, the Alberta Research Council is turning to algae to help reduce greenhouse gas emissions, in a process that could even turn pond scum into a profit centre. (for the full article click the above link) (1 KB).

It has become important for us to buy “perfect” fruit and vegetables even if we have to pay extra. Just think of how many times you will choose vegetables with a small bruise on its flesh… you would rather choose the healthy looking ones on the next shelf even though you know that it has been grown in fertilizer-rich soil. Are you quite sure the one with the small bruise has also not come from the same supplier?

Organic food which is often times grown locally do not get stored or refrigerated, thus it is fresher and more flavorful, but do tend to not have a very long shelf life. However, in terms of your health, organic food has no comparison.

Your body has to process everything you put into it and eliminate what it cannot digest.Food that contains toxins in the form of fertilizers and pesticides put extra strain on the digestive tract because the toxins that cannot be eliminated are stored until your body has time to perform this function. This in turn can lead to serious health problems.

We are kept in the dark about the fact that many of the pesticides used in farming have been found to be carcinogenic. By eating organic food you reduce the exposure to these toxins and give your body a chance to put the energy it usually needs to eliminate toxins, to better use in healing damaged cells, fighting off viruses and bacteria and patrolling your body for cancer cells.

Whether your system can tolerate these toxins or not, you’ll be much better off eliminating them from your diet as much as possible. It is becoming easier to do this as a result of the variety of organic foods you can find nowadays.

Quinoa played a fundamental role in the early Andes farming societies, and later became equally important in the Incan empire. During their campaign of conquest, the Incas were able to feed themselves and conquered tribes with the excellent nutrition provided in quinoa. The Incan word for quinoa was chisiya mama, meaning “mother grain”, after its life-giving properties. It was used in fertility ceremonies each year, when the King would plant the first seeds of the season, and quinoa-filled golden vessels were offered to the gods.

The nutritive properties of quinoa have given it the title of “supergrain.” Of primary importance, quinoa is gluten-free, and contains none of the allergens common to grains from the grass family such as wheat, rye, barley, oats, and corn. Furthermore, quinoa contains lysine, an amino acid deficient in many grains, making it a complete protein. Quinoa is also an excellent source of calcium, magnesium, iron, phosphorus, and B vitamins.

So why is quinoa not widely eaten in today’s world?
One of the reasons is that it thrives at altitudes of 10,000 feet above sea level and higher. There aren’t many major farms this high! Its unique growing conditions are believed to result in quinoa’s impressive nutritional profile. It thrives in drought conditions, loves the thin atmosphere and increased solar radiation, grows during temperature fluctuations between hot and sub-freezing, and flourishes in sandy, alkaline soils that are avoided like the plague by any other crop foods. Much like the mysterious Incas, quinoa remains shrouded to many people across the world. Nevertheless, Bolivia produces enough surplus quinoa to export, and it can be found in most specialty markets worldwide.

We give quinoa a few thumbs up as one of the good guys of the grain family. With its low glycemic index, high nutritive value, high fiber content, and complete protein, quinoa is definitely a super food you should find room for in your menu.

A group of people settled into a village near a perennial spring providing abundant water – an oasis surrounded by a craggy desert. These people used their intimate knowledge of local plant life to begin farming grains in the fertile soils rather than just harvesting them. Occupants at this village, which would later come to be known as Jericho, were thus
some of the earliest farmers in the world, marking a watershed event in the human endeavor.

Using hybrid forms of local grasses to select for larger grains that were easier to harvest, occupants in the Fertile Crescent made the shift from the Paleolithic to the Neolithic as they began farming fields of wheat, barley, rye, and oats. With technological advancements such as irrigation, these cereal grains provided enormous surplus the likes of which were never before known during the enormous antiquity of mankind. Surplus food became the equivalent of currency, and people who were able to control redistribution began profiting. Wealth and prosperity allowed people to settle into population centers of 5000 or more, with government and religious centers, mansions, apartments, and bazaars.

It was because of this co-evolutionary relationship between humans and grasses that the first civilizations arose at places like Eridu and Uruk in Mesopotamia, giving rise to the first science, universities, religious institutions, and literature. It also heralded the first organized warfare, deadly plagues, terrorism, and other unfavorable outcomes of human greed. Truly a devil’s bargain.

The Neolithic Revolution was not confined to the Fertile Crescent. During a relatively brief period, people across the world began farming local varieties of grain-yielding grasses. In some cases, people adopted farming from their neighbors. In other cases it was a completely independent process. Over a period of 4000 years (which is fleeting compared to the millions of years that we have been on this earth), cereals were domesticated in the Near East, Africa, and Europe, rice and millet were domesticated in Asia, and a host of local plants were domesticated in the Americas. When people think of American domesticates, maize (corn) immediately takes the spotlight. Maize was domesticated from – you guessed it – a grass. Specifically a tropical grass known as teosinte which is found in parts of Central and South America.