Chanukah Song is a Gregerian Chant

"Put on your yarmulke
Here comes Chanukah
I hope I get a harmonicah
Oh this lovely, lovely Chanukah
So drink your gin and tonicah
And smoke your marijuanikah
If you really, really wannakah
Have a happy, happy, happy, happy Chanukah"
  - Adam Sandler

The first day of Chanukah, 2009 is
December 12th and in my family, it's always
been our tradition for children to receive
gifts on each of the eight nights of
this Jewish Festival of Lights.

Dr. Michael Greger now offers at least
eight books and tapes to make your gift
giving easy, and you don't have to be
Jewish to have Adam Sandler light up
your face with a smile as he sings:

http://www.youtube.com/watch?v=Vrd9p47MPHg

You can order a set of all three volumes
of Dr. Greger's Nutrition DVDs (which
includes 4 disks) for $40, and he'll throw
in an signed copy of his book Carbophobia
for free (a $72 value altogether).

Please make sure when you're checking
out that you write in who you'd like
Dr. Greger to autograph the book to.

http://drgreger.org/DVDs

Michael Greger, M.D.
Director, Public Health and Animal
Direct line: (202) 676-2361

Robert Cohen
http://www.notmilk.com

Delicious Raw Liquid Pork Smoothies

http://www.youtube.com/watch?v=xh1rXcfvcPc

"In their sties with all their backing
They don't care what goes on around
In their eyes there's something lacking
What they need's a damn good whacking.'
  - Piggies, George Harrison, 1968

* * * * * * * * * *

Is it ham, or is it spam?

Neither! It's pork flesh constructed
in a laboratory, and no animal ever
suffered to bring you this new product
which contain all of the benefits of
real pork such as fat and cholesterol,
and like most true vegans, I anticipate
the day when I can sprinkle in minced
freeze-dried lab-grown GMO trichinosis
worms for some crunch on my salads.
________________________________

This good news originally appeared in the
Sunday Times of London on 11/29/2009

Excerpted portions:

"Scientists have grown meat in the
laboratory for the first time. Experts
in Holland used cells from a live pig
to replicate growth in a Petri dish."

"So far the scientists have not tasted
it, but they believe the breakthrough
could lead to sausages and other processed
products being made from laboratory meat
in as little as five years' time."

"They initially extracted cells from
the muscle of a live pig. Called myoblasts,
these cells are programmed to grow into
muscle..."

"The cells were then incubated in a
solution containing nutrients to encourage
them to multiply indefinitely. This nutritious
'broth' is derived from the blood products
of animal fetuses, although the intention
is to come up with a synthetic solution."

"The result was sticky muscle tissue that
requires exercise, like human muscles,
to turn it into a tougher steak-like
consistency."

"The Dutch experiments follow the creation
of 'fish fillets' derived from goldfish
muscle cells in New York and pave the way
for laboratory-grown chicken, beef and lamb."
_______________________________________

Which inspires me to write a song:

Have you seen the little piggies
squirming as they grow,
In their little Petrie dishes,
It's a Gee-Em-Oh...
Serve with technicolor eggs and bacon.

Time to pig out!

Robert Cohen
http://www.notmilk.com

Dairy Farms of Distinction

When I moved to New Jersey from the Bronx
in 1960, the "Garden State" was home to
3,500 dairy farms. Nearly 50 years ago,
I was a milk-guzzling 4th grader. Today,
New Jersey is home to just 130 dairy farms
and each one contributes to the offensive
smell and smog-filled skyline for which
the state of New Jersey has become known.

Recently, fourteen of New Jersey's dairy
farms were honored by being named "Farms
of Distinction." What I really want to
see are photos of the other 116 dairies
which offended judges to the degree that
they did not gain that same honor.

You cannot judge a book by its cover, and
beauty is only skin deep, or so say the
great philosophers who write one-liners
for Chinese fortune cookies.

There is now an organization (the Northeast
Dairy Farm Beautification Program) which
assigns investigators the task of driving
by New Jersey dairy farms and awarding the
honor of being called a "Dairy of Distinction"
based upon their first impression of the
same farm exteriors which the New Jersey
public might see.

http://www.dairyofdistinction.org

A milkweed plant by any other name is still
a milkweed plant (and not a rose) and the
Northeast Dairy Farm Beautification Program
is actually a website created by the National
Fluid Milk Processors of America.

What goes on behind the scenes of those
14 winners? Cows are no longer seen from
the road, so judges could not examine
the living conditions of bovines sleeping
chained to stalls, sleeping in their own
feces with mastitic udders. How about
accepting my challenge to open up the
14 winners to surprise inspections by
PETA investigators with cameras?

Kuperus Dairy Farm was one NJ winner.
That name rang a bell and I'm wondering...
any relation to New Jersey's Secretary
of Agriculture, Charles Kuperus? That
might be too much of a coincidence if it
is true, and might confirm my concern that
the dairy industry is one big happy family
with connections. After doing a bit of
research, I learned that Secretary Kuperus
grew up on---you guessed it! The Kuperus
Dairy. LOL

Another winner was Kerkendall Farms.
Kerkendall is located in Columbia, Warren
County. After taking a closer look at
Kerkendall Farm operations, I discovered
that during the past ten years, dairymen
William and John Kerkendall received over
$169,000 in government subsidies, paid
for by American taxpayers.

No wonder the place looks so good from the
exterior.

Now, if only I could receive my share of
subsidies. I'd repaint the side of my
house, fix the fence, pave the driveway,
and plant some flowers. Only then might
I receive a "Home of Distinction" award
from some future phony organization.

Robert Cohen
http://www.notmilk.com

"The light given me is that it will not be
very long before we shall have to give up
using any animal food. Even milk will have
to be discarded. Disease is accumulating
rapidly. The curse of God is upon the
earth, because man has cursed it."
  - Ellen G. White, 1884

In this new and exciting era of predictions...

A New York area sports reporter has
predicted that the New Jersey Nets
basketball team will win at least one
game this season. After 18 straight
losses, I am beginning to have my doubts.

Zacpeten, a Mayan calendar maker, predicted
that the Mayan civilization would collapse
in 1697 if universal health care coverage
was given indiscriminately to invading
Spanish conquerers, their families, and
to the conquistador's male companions.

Indeed, that is exactly what happend as
Mayan resources were rapidly depleted.
Zacpetan also predicted that all culture
and civilization would end 315 years
later when a virulent form of genetically
engineered cooties would infect all humans.

In 1884, America's first animal rights
activist (Ellen G. White) predicted
that one day we would learn that all
meat and dairy is unfit for human
consumption.

This week (December 1, 2009), Ellen
White's prediction once again gained
new momentum. The Associated Press
reported that brucellosis has been
identified in an Idaho cow.

The 600-cow herd has been quarantined
and is undergoing tests by the United
States Department of Agriculture (USDA).

USDA assures American consumers that
brucellosis cannot be passed from infected
cows to humans. That is simply not true.

Brucellosis in cattle has been passed on
to man in the form of Mediterranean
Disease or Undulant Fever. These human
diseases are difficult to detect and
diagnose.

The symptoms include chronic fatigue
(syndrome), headaches, and arthritic pain.
Once infected with Brucellosis from cows,
the disease can hide in the human body,
emerging many years after the initial
infection.

Brucellosis causes abortions in cows, and
can cause flu-like symptoms in cowboys and
cowgirls. Consumers eating unpasteurized
milk or meat cooked rare can also be
affected. So...if you are still eating meat
or cheese, ask your butcher or supermarket
manager whether your product had its origin
in Idaho. They will be clueless, but their
ignorance can help you continue on your
course of self-deception.

Ellen White had much to say about eating
flesh from diseased and abused animals:

"Animals are often transported long
distances and subjected to great suffering
in reaching a market. Taken from the green
pastures and traveling for weary miles over
the hot, dusty roads, or crowded into
filthy cars, feverish and exhausted, often
for many hours deprived of food and water,
the poor creatures are driven to their
death, that human beings may feast on the
carcasses."

"Some animals are inhumanly treated while
being brought to the slaughter. They are
literally tortured, and after they have
endured many hours of extreme suffering,
are butchered. Swine have been prepared
for market even while the plague was upon
them, and their poisonous flesh has spread
contagious diseases, and great mortality
has followed."

"Some animals that are brought to the
slaughter seem to realize by instinct
what is to take place, and they become
furious, and literally mad. They are
killed while in that state, and their
flesh is prepared for market. Their
meat is poison, and has produced, in
those who have eaten it, cramps,
convulsions, apoplexy, and sudden death.
Yet the cause of all this suffering is
not attributed to the meat."

"Could you know just the nature of the
meat you eat, could you see the animals
when living from which the flesh is taken
when dead, you would turn with loathing
from your flesh meats. The very animals
whose flesh you eat, are frequently so
diseased that, if left alone, they would
die of themselves; but while the breath
of life is in them, they are killed and
brought to market. You take directly into
your system humors and poison of the
worst kind, and yet you realize it not."

"The light given me is that it will not be
very long before we shall have to give up
using any animal food. Even milk will have
to be discarded. Disease is accumulating
rapidly. The curse of God is upon the
earth, because man has cursed it. The
habits and practices of men have brought
the earth into such a condition that some
other food than animal food must be
substituted for the human family. We do
not need flesh food at all. God can give
us something else."

"Often animals are taken to market and
sold for food, when they are so diseased
that their owners fear to keep them longer.
And some of the processes of fattening
them for market produce disease. Shut away
from the light and pure air, breathing the
atmosphere of filthy stables, perhaps
fattening on decaying food, the entire
body soon becomes contaminated with foul
matter."

"Animals are frequently killed that have
been driven quite a distance for the
slaughter. Their blood has become heated.
They are full of flesh, and have been
deprived of healthy exercise, and when
they have to travel far, they become
surfeited and exhausted, and in that
condition are killed for market."

"Very many animals are sold for the city
market known to be diseased by those who
have sold them, and those who buy them
are not always ignorant of the matter.
Especially in larger cities this is
practiced to a great extent, and meat
eaters know not that they are eating
diseased animals."

"The liability to take disease is
increased tenfold by meat eating."

"Worldly physicians cannot account for
the rapid increase of disease among the
human family. But we know that much of
this suffering is caused by the eating
of dead flesh."

"The animals are diseased, and by
partaking of their flesh, we plant the
seeds of disease in our own tissue and
blood."

Robert Cohen
http://www.notmilk.com

Not in My Back Yard

I received an email from an Wisconsin
cheesehead who wishes to remain anonymous.
She asked that I make public her concern.
The angry letter writer lives in the
vicinity of a 4,000 cow dairy farm in
Northern Wisconsin and hates the smell
of manure in the morning.

She ain't smelt nothing yet!

The owners of this farm are seeking
approvals to double their size. In doing
so, Rosendale farm will become the largest
dairy in the state with 8,000 cows.

If environmental approvals are given,
the new farm will generate an estimated
100 million pounds of liquid manure each
year.

Imagine a never-ending stream of liquid
manure sprayed onto their fields, filtering
through the soil into underground water
supplies at the rate of over 3 pounds of
manure per second. Cows do not flush.

Three pounds per second; 190 pounds per
minute; 11,415 pounds per hour; 273,972
pounds per day; 100 million pounds per year.

Bovine flatulence cannot be measured,
but the letter writer knows the odor all
too well and cannot even imagine living
with twice as much bouquet as she copes
with now. She will be attending tonight's
(Thursday, December 3, 2009) environmental
impact meeting at the Royal Ridges in Ripon
at 5 PM.

In these economically challenging times, the
lure of Jim Ostrom's $70 million investment
may be too much for area planners to resist.

The stench surrounding this approval
process offends more than just olfactory
senses. No economic stimulus is worth
the future health consequences of the
people who must breathe the polluted air
and drink the tainted water.

Robert Cohen
http://www.notmilk.com

Notmilkman's Final Global Warming Comments

Google the word: "Climategate"

...and you will find more than 12 million
references to the second-phoniest scientific
conclusion of modern times. (The first is
the lie that milk does the body good.)

You have my promise that this is the last
time I will write about global warming
until the day after the world does not
end some time during 2012. The Inca's
prophesy is that the date of the coming
Apocalypse will be December 21, 2012.

I have a Utah friend who believes that
the Incas are one of the 13 lost tribes
which occupied Salt Lake City long ago.
Good news if you're an observant Jewish
Inca: Chanukah 2012 falls on December 9th.
If you are an Ethiopian Jew who celebrates
Chanukah and Kwanza, you'll get none of
the latter in 2012 and all of the former.

Should you be an Inca and wish to argue
the point, please email me. All others,
please reserve your opinion until the
118th anniversary of the Alfred Dreyfus
Affair.

Environmentalists and phony vegan activists
are making a great living by selling books
and earning large lecture fees while
scaring the public into believing that
global warming will end life as we know it.

The Notmilk Column: Seventeen months ago
(June 28, 2008):

Which Side of the Global Warming
Debate Are You On?

A cube has six sides. So too does the global
warming debate. The sides:

1) Yawn - stop bothering me about abominable
snowmen, chemtrails, anti-semitic 911
theories, and global warming.

2) Global warming is responsible for the
extremely odd weather which includes tsunamis,
hurricanes, flooding, and smog.

3) We are in the beginning of another ice age.

4) If cows wore diapers, there would be no
global warming.

5) Al Gore was a POW with John McCain and
hatched this plot while staying at the Hanoi
Hilton in 1971. Upon McCain's landslide
election win after the most slur-filled
campaign in history, Matt Drudge will
reveal that global warming was just a
suburban legend.

6) Global warming is very real. It is
the reason that gas in on everybody's
mind. Take two Tums and email me in
the morning.

Meanwhile...June 24, 2008 The Sacramento
Bee reported:

A nonpartisan California marketing research
company polled Californians on various
global warming issues.

The Questions:

1) Is global warming a serious threat to
the economy and quality of life?

2) Is global warming caused by human
activities?

3) Should states make their own policies
in absence of federal action?

4) Are you ready to make significant
changes in your lifestyle  to counter
global warming?

5) Would you support state policies to
increase the cost of gasoline, electricity
and some consumer goods?

SURVEY RESULTS

*79 percent say that global warming is a
serious threat to the economy and quality
of life for California's future

*78 percent say global warming is caused
by human activities and we can act now
to reduce it

*69 percent support the California state
government making its own policies in
absence of federal action

*67 percent believe California should make
policies stronger than the federal government

*73 percent of voters surveyed believe
California can grow the economy while
reducing global warming pollution

*83 percent say reducing global warming
will require "action from all of us, and
I am ready to make some changes"

*58 percent say they support state policies
even if they increase the cost of gas,
electricity and some consumer goods

*44 percent say that chemtrails are caused
by flatulence from vegan soy-eating flying
Israeli Loch Mess monsters. Two of those
creatures disguised themselves as airplanes
and took out the World Trade Center while
cooperating with members of the George Bush
New World Order government. One disguised
Loch Ness monster hit the Pentagon. This
is why jet engine parts were not found in
Washington, while rescue workers were
knee-deep in Loch Ness monster guts.

Robert Cohen
http://www.notmilk.com

Health Care Reform

Five years ago, my father spent a month
rehabilitating from a stroke in a health-care
facility. One hundred yearsago, such a place
would have been called a sanitarium.

I was fortunate enough to live less that
one-half mile away from Sun-Bridge Care
Center, and was there each morning with
freshly cut canteloupe and honeydew. I
passed from shock to anger with each meal
served to my father. Toast with butter,
eggs with sausages or bacon, skim milk.

Lunches were worse.

Mystery meat swimming in fatty gravy. Few
vegetables. No fruit. Dinners were more
of the same. I met with the nursing
staff, dietician, and nutritionist to no
avail. "That's what got him here," I would
tell them. I could have gotten a more
positive response talking to my living
room wall. I shopped and cooked and brought
over meals, leaving their fare untouched.

I've written two books about Ellen G. White,
America's first great animal rights and
vegetarian activist. White set up total
care facilities for people who needed to
recover good health. One hundred years ago,
her words of wisdom became a model for
health sanitariums. I've compiled ten
quotes from her writings, which could very
well serve as a list of Ten Commandments
for health care reform.

Commandment I

"These people have lived improperly on rich
food. They are suffering as a result of
indulgence of appetite. A reform in their
habits of eating and drinking is needed.
But this reform cannot be made all at once.
The change must be made gradually." (1904)

Commandment II

"It is the duty of the physician to see
that wholesome food is provided, and it
should be prepared in a way that will
not create disturbances in the human
organism." (1901)

Commandment III

"Physicians who use flesh meat and prescribe
it for their patients, should not be
employed in our institutions, because they
fail decidedly in educating the patients to
discard that which makes them sick. The
physician who uses and prescribes meat
does not reason from cause to effect,
and instead of acting as a restorer, he
leads the patient by his own example to
indulge perverted appetite. The physicians
employed in our institutions should be
reformers in this respect and in every
other. Many of the patients are suffering
because of errors in diet. They need to
be shown the better way. But how can a
meat-eating physician do this? By his
wrong habits he trammels his work and
cripples his usefulness." (1896)

Commandment IV

"When a physician sees a patient
suffering from disease caused by
improper eating and drinking or other
wrong habits, yet neglects to tell him
of this, he is doing his fellow being
an injury. Those who understand the
principles of life should be in earnest
in striving to counteract the causes
of disease." (1905)

Commandment V

"An important part of the nurse's duty
is the care of the patient's diet." (1905)

Commandment VI

"The patients are to be provided with an
abundance of wholesome, palatable food,
prepared and served in so appetizing a
way that they will have no temptation to
desire flesh meat. The meals may be made
the means of an education in health reform.
Care is to be shown in regard to the
combinations of food given to the
patients." (1902)

Commandment VII

"Let fruit be placed on the table in abundance."
(1902)

Commandment VIII

"We must remember that the habits and
practices of a lifetime cannot be changed
in a moment. With an intelligent cook,
and an abundant supply of wholesome food,
reforms can be brought about that will
work well. But it may take time to bring
them about. (1904)

Commandment IX

"The food placed before them must necessarily
be more varied in kind than would be necessary
in a home family. Let the diet be such that
a good impression will be made on the guests.
This is a matter of great importance. The
patronage of a sanitarium will be larger
if a liberal supply of appetizing food is
provided." (1901)

Commandment X

"Fresh air, exercise, pure water, and
clean, sweet premises, are within the
reach of all, with but little expense; but
drugs are expensive, both in the outlay of
means, and the effect produced upon the
system." (1885)

These quotations and five hundred others
can be found in GOD'S NUTRITIONIST (by
Robert Cohen). To purchase a signed copy,
please send $20 (which includes shipping)
to:

Robert Cohen
841 Kinderkamack Road
Oradell, NJ, 07649

Didjaknowdats

The November, 2009 issue of Hoard's
Dairyman (The National Dairy Farm Magazine)
contains hordes of interesting facts. Some
of my favorites:

Did you know that:

Baltimore, Maryland is the first school
district to go meatless on Mondays. More
than 80,000 students attend Baltimore
schools;

Did you know that:

Dairy Queen has opened its 200th store
in China and expects to open 500 more
Chinese stores in the next five years;

Did you know that:

An Oklahoma law gives new veterinarians
low interest loans if they promise to
devote 30 percent or more of their
practice to large animals;

Did you know that:

In July of 2009, California dairy
farmers were paid $9.60 (20 cents per
quart) for every hundred pounds of milk
they produced, while Florida dairymen
were paid $14.81 per hundred pounds
(32 cents per quart).

Finally...last but not least...

The dairy industry has a new website.
I find it to be one of the worst named
sites on the Internet, and upon closer
examination, find the content of the
site to be an irony which exists as
a very bad joke:

http://www.dairysustainabilityinitiative.org

Robert Cohen
i4crob@...

Teaching Children to Prepare Food

I often do more than just lecture when
appearing at conferences or before college
audiences. I delight in giving cooking
demonstations.

I must have been born with the Graham
Kerr gene. There is a bit of Galloping
Gourmet in me. I recognize that meat
eaters will happily embrace a plant-based
diet, if they can be shown that vegetarian
foods can be delicious when prepared
creatively. Give me George Bush, Senior,
and I'll soon have him eating broccoli
out of my sautee pan. Having attended
America's premiere cooking school in 1976
(the Culinary Institute of America in Hyde
Park, New York), and having worked in and
owned a number of restaurants, I have more
than a desire to share some of my cooking
secrets and skills with you. I have an
obligation.

Many years ago, Ellen Gould White recognized
that educating children to cook healthy
meals was a primary responsibility of adult
teachers and parents. I have adopted her
most eloquent comments and prophecies, and
built this list of the Ten Rules of Teaching
People How to Prepare Food.

Rule #1

"Foods that are healthful and life sustaining
are to be prepared, that men and women will
not need to eat meat."
(1902)

Rule #2

"It is a religious duty for those who cook
to learn how to prepare healthful food in
different ways, so that it may be eaten
with enjoyment. Mothers should teach their
children how to cook. What branch of the
education of a young lady can be so important
as this? The eating has to do with the life.
It is highly essential that the art of cookery
be considered one of the most important
branches of education. There are but few
good cooks." (1868)

Rule #3

"Before children take lessons on the organ
or the piano they should be given lessons
in cooking. The work of learning to cook
need not exclude music, but to learn music
is of less importance than to learn how to
prepare food that is wholesome and
appetizing." (1868)

Rule #4

"Do not neglect to teach your children how
to cook. In doing so, you impart to them
principles which they must have in their
religious education. In giving your children
lessons in physiology, and teaching them how
to cook with simplicity and yet with skill,
you are laying the foundation for the most
useful branches of education. Skill is
required to make good light bread." (1870)

Rule #5

"It is our wisdom to prepare simple,
inexpensive, healthful foods. Many of our
people are poor, and healthful foods are
to be provided that can be supplied at
prices that the poor can afford to pay.
It is the Lord's design that the poorest
people in every place shall be supplied
with inexpensive, healthful foods. In
many places industries for the manufacture
of these foods are to be established. That
which is a blessing to the work in one
place will be a blessing in another place
where money is very much harder to obtain."
(1905)

Rule #6

"There is much to be learned regarding the
preparation of healthful foods. Foods that
are perfectly healthful and yet
inexpensive are to be made. To the poor
the gospel of health is to be preached.
In the manufacture of these foods, ways
will be opened up whereby those who accept
the truth and lose their work, will be able
to earn a living." (1901)

Rule #7

"As the truth is presented in new places,
lessons should be given in hygienic cookery.
Teach the people how they may live without
the use of flesh meats. Teach them the
simplicity of living." (1906)

Rule #8

"Skillful teachers should show the people
how to utilize to the very best advantage
the products that they can raise or secure
in their section of the country. Thus the
poor, as well as those in better circumstances,
can learn to live healthfully." (1902)

Rule #9

"Greater efforts should be put forth to
educate the people in the principles of
health reform. Cooking schools should be
established, and house-to-house instruction
should be given in the art of cooking
wholesome food. Old and young should
learn how to cook more simply. Wherever
the truth is presented, the people are to
be taught how to prepare food in a simple,
yet appetizing way. They are to be shown
that a nourishing diet can be provided
without the use of flesh foods." (1909)

Rule #10

"The science of cooking is not a small
matter. The skilful preparation of food
is one of the most essential arts. It
should be regarded as among the most
valuable of all the arts, because it is
so closely connected with the life. Both
physical and mental strength depend to a
great degree upon the food we eat;
therefore the one who prepares the food
occupies an important and elevated position."
(1913)

These ten rules and 500 other Ellen White
vegetarian quotations can be found in Robert
Cohen's GOD'S NUTRITIONIST. To purchase a
signed copy, send $20 (includes shipping) to:

Robert Cohen
841 Kinderkamack Road
Oradell, NJ 07649

Robert Cohen
http://www.notmilk.com

Perpetual Ignorance

If the teacher is a fool, then the
student becomes fooled and becomes
filled with foolishness. In this
manner, lies are passed from one
generation to the next and are
accepted as truths. Those who
question lies are ridiculed as
being foolhardy.

The November issue of Hoard's Dairyman
(The National Dairy Farm Magazine)
contains this (page 713) story:

DRINKING MILK IS A RAW DEAL
by Lorre Kolb

Within the article is this statement:

"...Enzymes and hormones in milk are
rapidly broken down by the digestive
system."

Knowing that not to be true, I contacted
the author and attempted to correct her
thinking. Her response to me:

"Oh, I didn't write that. I'm just a
communications specialist at the
University of Wisconsin."

She then told me that the unattributed
author was actually Professor Barbara
Hingham, a food expert.

I called Dr. Hingham and left a message
for her on Monday, November 23, 2009.
I then emailed the "expert."

bhingham@...

I asked:

"Would you also conclude that these same
lactoferrins and immunoglobulins in human
breast milk are useless because they too
are broken down?"

Making things up as she went along, she
wrote back to me:

Human hormones work for humans, but animal
hormones do not work in humans.

My response to that:

"This is awful news for women who take
Premarin, a pill containing estrogen
collected from PREgnant MARe uriNe."

I then asked, "What happens when the
bovine protein and the human protein
are identical?"

I did not hear back from Dr. Hingham, so
I tried calling her again the following
day. This time, we connected. I again
asked, "What if the hormones are identical?"

She said that was not possible. I
explained that IGF-I is the same
in humans and cows and that IGF-I
has been identified as the KEY factor
in the growth or human breast cancer
and human prostate cancer.

She is a lovely but ignorant lady. Dr.
Hingham could not answer any of my
questions. She explained:

"I do not have a background or understanding
of the endocrinology involved in the
absorption of milk hormones."

It is an outrage that another individual
authored her incorrect conclusion, which
was read by tens of thousands of dairy
farmers who will now argue that "enzymes
and hormones in milk are rapidly broken
down."

They are not.

Milk buffers gastric pH so that milk
protein hormones survive.

Milk was designed to be a hormonal delivery
system.

Man's science has improved upon nature's
design by homogenizing cow's milk and
creating micronized liposomes (fat molecules)
which envelop and "protect" proteins from
rapid breakdown.

Barbara's contact information:

http://foodsci.wisc.edu/faculty/inghamb/

As for Hoard's Dairyman, they display a
lack of journalistic integrity by not
taking responsibility for the errors
they print. Hoard's continually ignores
my letters of correction, although they
happily deposit my subscription checks.

Robert Cohen
http://www.notmilk.com

Ten Rules for Eating

One famous vegan doctor admits that he
eats turkey with his family once or twice
each year. Yesterday, many vegetarians
and vegans did the same and today suffer
from guilt and the consequence of poor
digestion. It's time to get back to what
you know is the healthiest diet. Resist
Thanksgiving's traditional leftovers.

There was a time in my life when I only
ate one meal per day. That meal began at
about 8 AM and lasted for 14 hours until
10 PM. I called it "break-fast," because
that single and continuous meal ended an
8-hour fasting period consisting of sleepy
dreams filled with visions of sugarplums.

I looked in the mirror and saw Hungry Mungry.

(Excerpted from Shel Silverstein's, Hungry
Mungry, Where the Sidewalk Ends, 1974)

"Hungry Mungry sat at supper, took his knife
and fork, Ate a bowl of mushroom soup, ate a
slice of roasted pork. Ate a bowl of stewed
tomatoes, twenty-seven deviled eggs. Fifteen
shrimps, nine baked potatoes, 32 fried chicken
legs. A shank of lamb, a boiled ham, two bowls
of grits, some black-eyed peas, Four chocolate
shakes, eight angel cakes, nine custard pies
with Muenster cheese. Ten pots of tea, and
after he had eaten all that he was able,
He poured some broth on the tablecloth
and ate the kitchen table."

When is the proper time to eat? How often
should we eat? How many meals per day? Which
should be the major meal? Dietary advice can
be so confusing.

One hundred years ago, there lived a health
reformer whose dietary wisdom I now try to
follow. Her name was Ellen G. White, and I've
gleaned ten rules about eating from her
55,000 pages of text. The more I read and
study White's work, the more her visions make
sense to me.

Rule #1

"You should understand that every organ of
the body is to be treated with respect. In
the matter of diet, you must reason
from cause to effect." (1908)

Rule #2

"It is possible to eat immoderately, even of
wholesome food. It does not follow that because
one has discarded the use of hurtful articles
of diet, he can eat just as much as he pleases.
Overeating, no matter what the quality of the
food, clogs the living machine, and thus
hinders it in its work."
(1890)

Rule #3

"Masticate slowly, and allow the saliva
to mingle with the food. The more liquid
there is taken into the stomach with
the meals, the more difficult it is for
the food to digest; for the liquid must
first be absorbed." (1890)

Rule #4

"Do not have too great a variety at a meal;
three or four dishes are a plenty. At the
next meal you can have a change. The cook
should tax her inventive powers to vary
the dishes she prepares for the table, and
the stomach should not be compelled to take
the same kinds of food meal after meal."
(1884)

Rule #5

"Puddings, custards, sweet cake, and vegetables,
all served at the same meal, will cause a
disturbance in the stomach."
(1900)

Rule #6

"Many professed health reformers are nothing
less than gluttons. They lay upon the digestive
organs so great a burden that the vitality of
the system is exhausted in the effort to
dispose of it. It also has a depressing
influence upon the intellect; for the brain
nerve power is called upon to assist the
stomach in its work." (1870)

Rule #7

"My brother, your brain is benumbed. A
man who disposes of the quantity of food
that you do, should be a laboring man.
Exercise is important to digestion, and
to a healthy condition of body and mind.
You need physical exercise. You move and
act as if you were wooden, as though you
had no elasticity. Healthy, active exercise
is what you need. This will invigorate
the mind." (1901)

Rule #8

"The influence of pure, fresh air is to
cause the blood to circulate healthfully
through the system. It refreshes the body,
and tends to render it strong and healthy,
while at the same time its influence is
decidedly felt upon the mind, imparting a
degree of composure and serenity. It
excites the appetite, and renders the
digestion of food more perfect, and
induces sound and sweet sleep." (1868)

Rule #9

"In order to secure healthy digestion,
food should be eaten slowly. Those who
wish to avoid dyspepsia, and those who
realize their obligation to keep all
their powers in a condition which will
enable them to render the best service
to God, will do well to remember this.

If your time to eat is limited, do not
bolt your food, but eat less, and
masticate slowly. The benefit derived
from food does not depend so much on the
quantity eaten as on its thorough digestion;
nor the gratification of taste so much on
the amount of food swallowed as on the
length of time it remains in the mouth.
Those who are excited, anxious, or in a
hurry, would do well not to eat until they
have found rest or relief; for the vital
powers, already severely taxed, cannot
supply the necessary digestive fluids." (1890)

Rule #10

"Custom has decreed that the food should be
placed upon the tables in courses. Not
knowing what is coming next, one may eat
a sufficiency of food which perhaps is not
the best suited to him. When the last course
is brought on, he often ventures to overstep
the bounds, and take the tempting dessert,
which, however, proves anything but good for
him. If all the food intended for a meal is
placed on the table at the beginning, one
has opportunity to make the best choice." (1905)

These rules make so much sense. Next time
you serve dinner, put the dessert on the
table at the same time as the entree.

Apply rule number ten to your life for a
simple change, and you shall benefit by
having better digestion.

These ten rules and five hundred other
Ellen White dietary commentaries are
contained within Robert Cohen's book,
GOD'S NUTRITIONIST.

For a signed copy, please send $20
(which includes shipping) to:

Robert Cohen
841 Kinderkamack Road
Oradell, NJ 07649.

Robert Cohen
http://www.notmilk.com

Today is National Nap Day

Before their traditional turkey dinner, many
Americans will have eaten one or more cheese
appetizers. Many revelers are doomed to doze
long before this evening's 8:20 PM (EST) New
York Giant/Denver Bronco kickoff.

Over the years, I've heard from many hundreds of
people that after eating cheese, they get sleepy.
Each case in itself is remarkable, and would be
considered to be an "anecdote" by doctors and
scientists. Hundreds of cases would be called
"anecdotal evidence" by the scientific community,
To my understanding, no study has ever been
made attempting to link cheese consumption
to "sleepiness."

Doctors are often rewarded by having techniques
or diseases named after them. Dr. Heimlich has
his maneuver. Dr. Alzheimer has his brain
disease. Dr. Constipat had...well, enough of
that.

In the best interests of science, I am
revealing why cheese eaters get tired.
Since I am the first to report this, it
is my option of naming this phenomenon
after myself, so from here on, please refer
to cheese eating as the "Notmilkman nap."
If you eat cheese (as an appetizer) and
turkey as your main course, your subsequent
need to nap will be called "Notmilknap."

It has been well established that people
get sleepy after eating Thanksgiving meals.
Scientists place the blame upon an excess
of an amino acid in turkey flesh called
tryptophan.

I obtained data for the average tryptophan
level in all cuts of turkey by accessing the
United States Department of Agriculture
Nutrient Database:

http://www.nal.usda.gov/fnic/foodcomp

A 100-gram portion of turkey contains 0.31
gram of tryptophan. For the sake of
comparison, that number will act as our
baseline for comparison of tryptophan
levels in other foods.

You might ask yourself if Gouda is good
for sleep.

Does Wisconsin's finest Cheddar cause
more drowsiness than a group of cheeseheads
talking about the Green Bay Packer football
team?

Will Parmesan cheese at dinner put you
to sleep an hour later while watching a
performance of Figaro? How about goat
cheese?

Here's what you need to know about
tryptophan levels in 100 gram portions
of food:

Turkey (all cuts) = 0.31 gram of tryptophan
Cheddar Cheese = 0.32 gram of tryptophan
Hard Goat Cheese = 0.32 gram of tryptophan
Parmesan Cheese = 0.48 gram of tryptophan

Advice for drivers: Never operate a motor
vechicle after eating cheese. If you party,
be sure to have a designated Notmilkperson
behind the wheel.

Pleasant dreams!

Robert "Notmilkman" Cohen
http://www.notmilk.com

Tomorrow is Thanksgiving!

Please share this true Thanksgiving story with
your friends and loved ones. Have a happy
turkey-free (and meat-free) feast!

The first year in America the Pilgrims had very
little for which to be thankful. That first bitter
winter they had limited food supplies, poor clothing
and crudely built housing. During the months before
spring, fifteen of the eighteen married women died
as did twenty-two of thirty-eight men. Because of
this great trauma of death from starvation, something
had to be done to assure the future survival of the
colony.

In March of 1624, the first dairy animals came
to Plymouth on the ship Charity, which delivered
three cows and a bull to the grateful pilgrims.
Within a generation every family in America had a
dairy cow. Milk from these cows was churned into
butter. Will and Ariel Durant who wrote "The Story
of Civilization" revealed that a typical dairy cow
in the 12th century yielded little milk. One can
assume that cows in the 1600s yielded as much milk
as cows in the 1300s. In "The Age of Faith, History
of Life in the Middle Ages," the Durants wrote:

"Dairy farming was unprogressive; the average cow
in the thirteenth century gave little milk, and hardly
a pound of butter per week."

Making butter requires 21.2 pounds of milk for
each "finished" pound of butter. One quart of milk
weighs 2.15 pounds. A dairy cow in Plymouth Rock,
Massachusetts might have yielded his Pilgrim family
"hardly a pound of butter per week." That averaged
out to three pounds of milk per day, about a quart
and-a-half.

People who believe that early Americans drank
milk as a routine part of their diet do not consider
how little milk cows gave. Nor do they consider the
existence of butter churns. Butter churns weren't
hood ornaments for Pilgrim's carriages. Pilgrims
used them only for one purpose: to churn milk into
butter. That three pounds of milk per day would
yield only one-half stick of butter. Imagine fifteen
of the eighteen Pilgrim wives dying during the first
winter. Imagine the same proportion of the mothers
in your community dying from starvation over the winter.
You'd need emergency rations to survive. Fat from milk,
stored underground, saved for the winter months. Got
milk? No way! One-half stick of butter per day, one
pound of butter per week, carefully and strenuously
churned by a Pilgrim and stored for the cruel New
England winter.

Did the Pilgrims drink and store milk in the summer?
Milk was loaded with bacteria that quickly spoiled,
making it undrinkable. By churning the milk into
butter and storing it underground, the fat was saved
until it was needed. The Pilgrim experience made it
necessary for every family to carefully store food
through the bountiful months so that they might survive
the hardships of winter. Butter became their insurance
policy. It became necessary for every New England family
to own a dairy cow. In a few years, that's just what
happened.

Imagine the depression of imminent death by
starvation. You come to a new world without food
and shelter, haven't bathed in three months and are
wearing the same clothes in which you started your
voyage. It's December of 1620 and it's snowing, you've
sent a landing party ashore and stolen corn from some
very angry Abenaki Indians who would like nothing
better than to shoot their arrows at you. (Which they
did!) Didn't the Pilgrims bear in mind the Eighth
Commandment, "Thou shalt not steal?" Obviously not!
They left England, seeking religious freedom, or so
our school children are taught, and immediately broke
one of God's commandments by stealing food from the
Indians. How would you handle such fear? By spring,
half of your fellows are dead.

The Pilgrims had actually planned for the harsh
winter of 1620. They sailed from Holland to London
to Southampton, England, where they boarded the
Mayflower, bringing along their provisions. There
was one problem. At this point in their journey,
they were broke and they could not pay their bills.
Owing 100 English pounds, they couldn't sail until
they paid this bill. So they sold some of their
provisions, a calculated gamble which put them at
the mercy of diminished resources and divine providence.
Unfortunately, their resources were inadequate. The
bet didn't work. Historian William Bradford relates:

"So they were forced to sell off some of their
provisions to stop this gap, which was some three
or four-score firkins of butter, commodity they
might best spare, having which provided too large a
quantity of that kind."

They sold their insurance policy, their food for
the winter, their butter, and with it the lives of
half of their number. A letter written on August 3, 1620,
to the "beloved friends" of these Pilgrims explained:

"We are in such a strait at present, as we are
forced to sell away our provisions to clear the haven
and withal to put ourselves upon great extremities,
scarce having any butter...we are willing to expose
ourselves to such eminent dangers as are like to ensue,
and trust to the good providence of God..."

They sold the concentrated fat that would have
helped them to survive in New England. Had they not
sold this treasure, they would have most certainly
not starved and suffered the trauma of seeing half
their number perish. Would a three-day Thanksgiving
have been called for, the following year? All because
they sold their butter. How much butter did they
intend to bring to the New World? Some "three to
four-score firkins." William Bradford, author of
"Plymouth Plantation," said that the Pilgrims sold
approximately 4,040 pounds of butter. That meant that
every man woman and child was rationed 40 pounds of
butter. By today's standards, in order to produce those
4,040 pounds of butter they would have required 85,648
quarts of milk. A herd of 100 cows, each producing one
quart of milk per day would have taken nearly eight
months to produce that much milk. Now, that's a lot
of churning!

The Pilgrim diaries reveal the favorite food of
the native Americans at the first Thanksgiving. Their
food of choice was "rancid butter." One can only imagine
the salmonella, E. coli, bovine leukemia, clostridium
and colonies of paratuberculosis thriving in that
rancid butter. Indians fell in love with the creamy
taste of the Pilgrim's butter. They traded furs and
fish, meat and land for this much desired commodity.
Were flu-stricken Pilgrims sneezing behind trees in
the woods responsible for the deaths of one million
Abenaki and Wampaunoag? Was it perhaps the Native
American's love for the rancid butter, the gift of
the bovines? Our day of giving thanks should be
observed as a day of mourning by Native Americans.

Robert Cohen
http://www.notmilk.com

Shopping & Preparing My Thanksgiving Meal

Shopping is half of the fun. I have a general idea
of what I'll be cooking for Thanksgiving, but I usually
go to market without a shopping list, selecting the
freshest and most unique ingredients. Will there be
fresh cherries so that I bake an amazing pie? Will they h
ave those one-inch long green and yellow zucchinis?

I sometimes go to 3 or 4 different markets for provisions.

First stop is at my local Asian market. We have an
enormous store (in River Edge, NJ) that combines Chinese,
Japanese, and Korean fruits, vegetables, and canned goods.
There are dozens of variations of exotic Chinese vegetables
to select from.

Here is where I buy my baby bok choy. I also pick up a vegan
version of oyster sauce and a jar of fermented black beans
in garlic paste. There is a brand of cold-pressed sesame oil
that I can find nowhere else and dozens of brands of
naturally fermented soy sauces and tamari.

I then head to the Korean grocer whose store (on Rt. 17
South in Rutherford, NJ) does such tremendous volume that
there are always the freshest fruits and vegetables at their
prime (in contrast to supermarket veggies that often stay
on shelves for a few days or a week or longer).

Here are a list of some of the dishes I usually prepare:

Sweet potatoes with maple syrup
Potatoes/roasted garlic/red onions
Buckwheat and pasta
Cranberry sauce with walnuts
Barley and mushrooms
String beans in soy/oyster sauce
Bok choy in black bean sauce
Tofu & shitake mushroom salad
Vichyssoise
Lemon eggplant
Tabouli salad
Lentil curry
Biryani vegetables
Roasted peppers
Marinated mushrooms
Ratatouille
Cauliflower
Pesto pasta salad
Sushi
Salsa/corn relish
Kalamata humus with pita bread
Moros y christianos

Let there be leftovers! Here are six of
the traditional dishes I'll prepare, with recipes:

Marinated Mushrooms
Cranberry Nut Relish
Vichyssoise
Mashed Potatoes w/Roasted Garlic & Red Onions
Sweet Potatoes with Maple Syrup
Lemon Eggplant

MARINATED MUSHROOMS

Ingredients

2 12-oz. packages mushrooms
1 lemon
Progresso Red Wine Vinegar
Salt, pepper, basil, oregano to taste
3 cloves finely minced garlic

Method

Empty mushrooms into large bowl with enough water to cover.
Soak for about 30 seconds, turning until dirt and fertilizer
are removed. Rinse mushrooms.

Bring 2 quarts of water to a boil. Cook the mushrooms for 5
minutes and drain. (The liquid can be stored for later use
as a starter for a rich veggie bouilluion). Put mushrooms
into bowl and add 1 cup red wine vinegar, 1 tbl. fresh lemon
juice, salt, pepper, and herbs to taste. Let marinated
mushrooms sit in refrigerator so that all the flavors merge.

CRANBERRY NUT RELISH

Ingredients

2 bags raw cranberries
2 cups sugar
2 cups water
1/2 cup raw whole cashews
1/2 cup raw whole walnuts

Method

Mix sugar and water well and bring to a boil in a 5-quart
pot. When mixture boils, add cranberries and cook for 10
minutes, stirring frequently. When cranberries begin to
burst, remove from heat, stir in nuts (they will soften from
the heat to the most remarkable texture). Pour relish into
your fanciest serving dish and refrigerate.

VICCHYSOISSE

Ingredients

2 quarts homemade soymilk (you can reconstitute
soymilk from unflavored soymilk powder)
4 medium size potatoes
1 medium size leek
6-8 vegetarian bouillon cubes (to taste)

Method

Bring soymilk to boil in 5-quart soup pot. Peel potatoes and
cut into 1/8" thin slices. Cut leek in half lengthwise and
wash each piece well (leeks are grown in sand so they must
be carefully cleaned). Finely dice leeks. Add potatoes and
leeks to boiling soymilk and cook until potatoes are soft.
Add bouillon cubes. Remove from heat and puree in a blender
until smooth. Adjust seasoning by adding salt and freshly
ground pepper. Can be served hot or cold.

TWO POTATO DISHES

The white potatoes and sweet potatoes are cooked at the same
time ? you'll see why.

Method

Preheat oven to 400 degrees. Wrap 8 large baking potatoes
and 3 large sweet potatoes individually in aluminum foil.
Bake for 90 minutes. Test the potatoes for doneness by
inserting a fork or knife (they will be soft to the touch).

Unwrap and remove skin from sweet potatoes and place in a
large bowl. Mash with maple syrup to taste (? cup or more)
and mix well. Set aside.

Remove aluminum foil and slice baked white potatoes in half.
Scoop out the white part of potato, taking care not to break
the shells. Spoon the sweet potato mixture into the empty
shells.

Sauté µ cloves of whole peeled garlic and one medium chopped
red onion in one stick of soy-based margarine until the
onions and garlic begin to carmelize (turn brown). Mash
garlic and onion mixture into the potatoes. Add salt and
pepper to taste.

Heat both potato dishes before serving.

LEMON EGGPLANT

This dish is unique! It is guaranteed to become one of your
favorite recipes. Any liquid can be used to flavor eggplant.
For this dish I chose lemon sauce. You can substitute equal
amounts of marinara sauce of fermented black bean with
garlic sauce, etc. There are a thousands of variations.

Ingredients

two large Eggplants
three cups of flour
four cups of breadcrumbs
oil for frying
6-8 veggie bouillion cubes
3 cups of water
1 cup of white wine
lemon

Method

First cook the lemon sauce. Add 6-8 bouillion cubes (to
taste) to 3 cups of boiling water. Add the wine and 1-2 tbs.
of freshly squeezed lemon juice. Cook until reduced by 1/2.
Taste and add more lemon or bouillion cube to your taste.

Now for the eggplant. Instead of using a traditional "egg-
wash" use flour and water. Prepare three bowls. In the
first, put in two cups of flour. In the second, add one cup
of flour to a quart of water and stir well. In the third,
add the bread crumbs.

Heat the oil in a large saute pan until ready for frying.

Peel and cut the eggplant into1/4 inch slices. Dredge in
flour. Then, dip the floured eggplant slices in the "eggless
wash." Coat with breadcrumbs and fry in hot oil until golden
brown. Turn once or twice to see that each side is cooked.
Remove each piece from the oil and drain well.

Now for the magic.

Add one cup of that magnificent lemon sauce to your largest
saute pan. Heat until the sauce bubbles. Add the eggplant,
and cook until most of the liquid evaporates. Turn the
eggplant over so that the remainder of the sauce is absorbed
into each eggplant piece.

You would imagine that eggplant cooked in liquid would turn
soft, but just the opposite happens. If the pieces are not
eaten for dinner, count your blessings. This is the best
leftover in vegan cuisine.

Serve between two slices of bread or make the best vegan
sub/hero/hoagie the following day.

Have a wonderful Thanksgiving!

Robert Cohen
http://www.notmilk.com

Cow Antibiotic Causes Human Kidney Disease

The National Institutes of Health (NIH)
estimates that 26 million Americans have
chronic kidney damage.

Today's Subject:

The overuse of antibiotics in cows can
cause kidney damage in dairy consumers.

*******************************
*******************************
"Associated Press
November 22, 2009

MINNEAPOLIS — Federal officials have sent
warning letters to two Central Minnesota
dairy farms for allegedly using high
levels of antibiotics in cows. J&L Dairy
in Clarissa sent a cow to slaughter in
March that was drugged with 129 times
the amount of penicillin allowed.

"The U.S. Department of Agriculture Food
Safety and Inspection Service had tested
a cow he sent to slaughter on Sept. 16,
2008, and found high levels of the
antibiotic neomycin."

*******************************
*******************************

Neomycin is an antibiotic which is used as
a topical cream to treat mastitis in cows.
Neomycin is also used as a topical antibiotic
for humans, commonly used as Neosporin.

Nephratic damage (kidney disease)

Neomycin is never given to humans intravenously
because it can cause nephratic damage. Neomycin
can be taken orally because in theory,
digestive processes break down the antibiotic
before it does any kidney damage. See:

http://www.drugs.com/cdi/neomycin.html

Here's where Mother Nature kicks in.

Homogenization is an artificial process by
which man has micronized naturally occurring
fat molecules in milk so that the fat molecules
become evenly dispersed throughout the milk.

One pint of homogenized milk contains more
than a trillion tiny fat molecules. These
fat vehicles encapsulate and protect
neomycin molecules from degradation in
much the same way that milk's naturally
occurring protein growth hormones (such
as IGF-I) survive digestive processes.

Why is it that cows are overdosed with
antibiotics and the milk is not rejected
by the drivers who are mandated to test
each truckload or the milk processors?

Why is it that the milk gets consumed,
but when the meat from cows gets tested
in slaughterhouses, their flesh contains
unsafe levels of antibiotics?

The truth will expose an unsafe food
delivery system which has resulted in
new strains of antibiotic-resistant
bacteria in our food supply.

Robert Cohen
http://www.notmilk.com

Is Math a Requirement for Vermont's Dairy Majors?

Students at the University of Vermont recognize
that the dairy industry is hurting, so they've
acted in a most altruistic manner. Milk prices
have been at an all-time low, so the cost for
a 14-ounce containers of milk sold in the
student cafeteria was scheduled to decrease
by ten cents per container.

Instead of accepting the price resudtion,
students held a campus-wide vote to keep
the prices the same, and kick back the ten
cent difference to Vermont's dairy farmers.

What got me was this quote from somebody
who works at the University of Vermont
dining service:

"We can sell anywhere from 40,000 to 60,000
bottles of 14-ounce milk, so we're looking
at anywhere from $3,000 to $5,000 potentially
each year."

If one multiplies 40,000 to 60,000 units
by ten cents, wouldn't that add up to
$4,000 to $6,000?

Let's do some additional math, shall we?

Approximately 5,000 students live on campus
in 39 separate residence halls at the University
of Vermont. One would assume that 5,000 students
eat (at least) 15,000 meals per day. That's
450,000 meals per month. In a nine month year
(allowing for vacations), University of Vermont
cafeterias serve over 4 million meals per year.

Are we expected to believe that only one out
of a hundred diners purchases a 14-ounce
container of milk with his (or her) meal?

Are we expected to believe that they sell
only 40,000 containers of milk each year?

Fuggetabout the dairy majors. They're clueless.
If I was an economics major at the University
of Vermont, I'd want to know the true numbers
and investigate just who's handling the milk
money. Those dimes add up!

WCAX bills itself as "Vermont's trusted news
source for 55 years." The original story
appeared on the WCAX website on Monday,
November 16, 2009. See:

http://www.wcax.com/Global/story.asp?S=11515587

Robert Cohen
http://www.notmilk.com

Time Out for My Vomit Break

This one's no gag. Actually, I'm gagging.
The Senate leaves me needing to heave;
to regurgitate the acid in my stomach
and the bad taste in my mouth for what
they have schemed to do late this evening
while America sleeps.

The bill will be passed Saturday night
away from the glare of media lights,
avoiding reporters ability to dissect the
details of political machinations and deal
making in the Sunday editions of our
nation's newspapers.

Will America's new health care bill cover
the costs of my nausea treatment after 10
hours of continuous projectile vomiting?

Here's what I read on the Internet:
____________________________________
####################################

ABC News' Jonathan Karl reports:

What does it take to get a wavering
senator to vote for health care reform?

Here's a case study.

On page 432 of the Reid bill, there is
a section increasing federal Medicaid
subsidies for "certain states recovering
from a major disaster."

The section spends two pages defining
which "states" would qualify, saying,
among other things, that it would be
states that "during the preceding 7
fiscal years" have been declared a
"major disaster area."

I am told the section applies to exactly
one state: Louisiana, the home of moderate
Democrat Mary Landrieu, who has been
playing hard to get on the health care bill.

In other words, the bill spends two pages
describing would could be written with a
single world: Louisiana. (This may also
help explain why the bill is long.)

Senator Harry Reid, who drafted the bill,
cannot pass it without the support of
Louisiana's Mary Landrieu.

How much does it cost? According to the
Congressional Budget Office: $100 million.
Here's the incredibly complicated language:

SEC. 2006. SPECIAL ADJUSTMENT TO FMAP
DETERMINATION FOR CERTAIN STATES RECOVERING
FROM A MAJOR DISASTER.

Section 1905 of the Social Security Act
(42 U.S.C. 1396d), as amended by sections
2001(a)(3) and 2001(b)(2), is amended—
(1) in subsection (b), in the first sentence,
by striking ''subsection (y)'' and
inserting ''subsections (y) and (aa)''and
(2) by adding at the end the following
new subsection:

''a)(1) Notwithstanding subsection (b),
beginning January 1, 2011, the Federal
medical assistance percentage for a fiscal
year for a disaster-recovery FMAP
adjustment State shall be equal to the
following:

'A) In the case of the first fiscal year
(or part of a fiscal year) for which this
subsection applies to the State, the Federal
medical assistance percentage determined
for the fiscal year without regard to this
subsection and subsection (y), increased
by 50 percent of the number of percentage
points by which the Federal medical
assistance percentage determined for the
State for the fiscal year without regard
to this subsection and subsection (y), is
less than the Federal medical assistance
percentage determined for the State for
the preceding fiscal year after the
application of only subsection (a) of
section 5001 of Public Law 111–5 (if
applicable to the preceding fiscal year)
and without regard to this subsection,
subsection (y), and subsections (b) and
(c) of section 5001 of Public Law 111–5.

'') In the case of the second or any
succeeding fiscal year for which this
subsection applies to the State, the
Federal medical assistance percentage
determined for the preceding fiscal year
under this subsection for the State,
increased by 25 percent of the number
of percentage points by which the Federal
medical assistance percentage determined
for the State for the fiscal year without
regard to this subsection and subsection
(y), is less than the Federal medical
assistance percentage determined for the
State for the preceding fiscal year under
this subsection.

'') In this subsection, the term 'disaster-
recovery FMAP adjustment State'means a
State that is one of the 50 States or the
District of Columbia, for which, at any
time during the preceding 7 fiscal years,
the President has declared a major
disaster under section 401 of the Robert
T. Stafford Disaster Relief and Emergency
Assistance Act and determined as a result
of such disaster that every county or
parish in the State warrant individual
and public assistance or public assistance
from the Federal Government under such Act
and for which— ''(A) in the case of the
first fiscal year (or part of a fiscal
year) for which this subsection applies
to the State, the Federal medical
assistance percentage determined for the
State for the fiscal year without regard
to this subsection and subsection (y), is
less than the Federal medical assistance
percentage determined for the State for
the preceding fiscal year after the
application of only subsection (a) of
section 5001 of Public Law 111–5 (if
applicable to the preceding fiscal year)
and without regard to this subsection,
subsection (y), and subsections (b)
and (c) of section 5001 of Public Law
111–5, by at least 3 percentage points;
and ''(B) in the case of the second or
any succeeding fiscal year for which this
subsection applies to the State, the Federal
medical assistance percentage determined
for the State for the fiscal year without
regard to this subsection and subsection
(y), is less than the Federal medical
assistance percentage determined for the
State for the preceding fiscal year under
this subsection by at least 3 percentage
points.

''(3) The Federal medical assistance
percentage determined for a disaster-
recovery FMAP adjustment State under
paragraph (1) shall apply for purposes
of this title (other than with respect
to disproportionate share hospital payments
described in section 1923 and payments
under this title that are based on the
enhanced FMAP described in 2105(b)) and
shall not apply with respect to payments
under title IV (other than under part E
of title IV) or payments under title XXI.''.
____________________________________
####################################

Got it?

Robert Cohen
http://www.notmilk.com

Elsie in the Sky With Diamonds

"Picture yourself in a boat on a river,
With tangerine trees and marmalade skies
Somebody calls you, you answer quite slowly,
A cow with kaleidoscope eyes."
  - With apologies to Lennon & McCartney

Lucy in the Sky With Diamonds was the Beatles
1967 song in which the titled initials (L.S.D.)
described a place where rocking horse people
viewed plasticine porters and ate marshmallow
pies while drifting past flowers.

In the late 1940s, citizens of a French
town ate rye bread baked with moldy grain.
Actually, the grain contained a fungus called
ergot (Claviceps purpurea). Historians record
similar incidents of mass hysteria due to
hallucinations caused by LSD ingestion. Some
suggest that the Salem Witch Trials had
their etiology with this same grain fungus.
When the black growth on rye is refined
(process #25) it produces a chemical
hallucinogen known as LSD-25...which
brings us to November 20, 2009.

Dairy farmers have suffered through more than
their fair share of low prices, hardships,
and calamities. Add one more potential
problem to their 2009 curse.

Due to unusual and unprecedented weather,
many dairy farm operators experienced a
relatively cool and rainy summer which
set back harvest time three weeks later
than traditional harvest times. Many corn
and grain growers had to deal with early
frosts and lost a good part of their crop.
The frost added moisture to their corn
and other grains which caused mold and
fungus growth. The grains have been
harvested and stored, and therein is the
problem.

Some of those molds and/or fungus growths
could be toxic to cows or to the humans
who drink the milk or eat the cheese from
those cows who have ingested such toxins.

Mooo, man!

Robert Cohen
http://www.notmilk.com

MAP of Your Irritable Bowels,
Ulcerative Colitis,
or Crohn's Disease

A newly published study has shocking
implications for every individual who
drinks milk or eats cheese. The subject
of the study is an infections agent
gastroenterologists call MAP.

The Study was published in the November
13, 2009 issue of Foodborne Pathogens
and Disease.

More than 40 million Americans have
Irritable Bowel Syndrome (IBS), Ulcerative
Colitis, or Crohn's Disease. These conditions
been proven to be caused by a bacterium,
mycobacterium avium paratuberculosis (MAP).

Sixty-five percent of America's dairy herds
have cows infected with this bacterium. Cows
pass the disease on to humans who drink
infected milk. One hundred percent of people
with Crohn's disease carry MAP bacteria.

Five years ago, researchers discovered that MAP
survives in the human bloodstream. (The Lancet,
Volume 364, Issue 9439, Pages 1039 - 1044,
18 September 2004.)

These bacteria can take many years to culture
into a new colony, and when they do, Crohn's
Disease symptoms return with a vengeance by
invading previously unaffected human tissues.
_________________________________________

In the new study, scientists (Favila-Humara LC,
et. al.) investigated the presence of MAP
in bulk milk samples taken from cow and goat
milk. Their results:

"MAP DNA was detected in 100% of the bulk
tank milk samples of 14 bovine herds and
3 caprine flocks..."

The researchers concluded:

"...Raw milk ingestion represents a potential
risk of Map infection."

The researchers erred by assuming that only
raw milk was a health risk. Previous studies
have shown that MAP survives pasteurization.
Link to that research and additional MAP info:

http://www.notmilk.com/c.html

Robert Cohen
http://www.notmilk.com

Vegan Thanksgiving for the Anti-cook

For every Auguste Escoffier-like individual
who is capable of whipping up a vegan
Mousseline or Perigordine sauce, there
exists an Elmer Fudd-like character who
is incable of the culinary skills required
to boil a cup of water.

For every culinary genius who loves cooking
for friends and family at Thanksgiving time,
there is a terrified anti-gourmet who dreads
the task of chopping, dicing, cooking, and
serving up a multi-course dinner consisting
of bland overcooked food. Limp veggies.
Undercooked pies. Oversweetened cranberry
sauce. Overspiced stuffing.

There is an instant solution for those
wishing to serve the perfect vegan meal.

I pride myself on being a gourmet, and am
appreciative when I find great food. I've got
a discerning palate and my favorite television
show is anything on the Food Channel.

So, without further ado, let me state with
the self-appointed authority within me that
I've found the most highly skilled gourmet
vegan food provider in North America:

The Veggie Brothers

http://www.veggiebrothers.com
Toll Free Tel: 877-VEGAN-55 (877-834-2655)

I began my experience with the Veggie Brothers
a few months ago by ordering nine dishes which
turned out to be enough to easily serve and
satisfy four meat eaters with plenty of
leftovers for my dog. I ordered:

Charcoal grilled flank steak au jus
Salisbury steak with mushroom gravy
Grilled soy chicken cutlet w/garlic lemon sauce
Vegan chicken noodle soup
Grilled Mahi Mahi fish steaks
Meatballs in marinara sauce
Hot & spicy soy chicken buffalo wings
Hamburger
Soy chicken cacciatore

The range of tastes and textures were unbelievably
true to the essence of the meat-dish equivalent.
The presentation (appearance) of each dish was a
pleasant surprise. Before the package of foods
arrived at my home I anticipated a disaster. Each
dish was plastic-sealed in its own package and
the entire box was shipped with dry ice. Grill marks
appeared on the chicken cutlet and mahi-mahi and
perfect large sprigs of fresh rosemary accompanied
the faux fish dish which actually came with a
whiff of the ocean's bouquet. How do they do that,
I wonder?

Do your taste buds cream out for Southern-style
ribs and spicy buffalo chicken drumsticks?

Call Veggie Brothers and they'll arrive in dried
ice, ready for heating.

From soup to dessert, the one thing veggie
brothers cannot prepare is a real turkey.
Sorry! It's against their philosophy to prepare
anything but magnificent gourmet vegan foods!

Place your order today for next week's
Thanksgiving meal.

http://www.veggiebrothers.com

Toll Free Tel: 877-VEGAN-55 (877-834-2655)

Even if you're cooking for just one, your
Thanksgiving experience will be well worth
the cost.

NOTE: NOTMILK 'NEVER' solicits nor accepts
payment to promote a vegan product. We do so
in order to spread joy of a plant-based diet.

Robert Cohen
http://www.notmilk.com

A Perfect Cow

"You don't understand. I coulda had
class. I coulda been a contender.
I coulda been somebody, instead of a
bum, which is what I am, let's face it."
  - Marlon Brando (as Terry Malloy)
On The Waterfront, 1954

What is a perfect cow, and what is her value?

If I was walking the streets of Delhi, I
could not tell the difference between a
perfect cow and a near-perfect cow but
somebody paid $1.2 million dollars for
the "perfect cow" last week at the Royal
Agricultural Winter Fair in Toronto.

My second reaction to this story was to
wonder: Was the second place finisher an
imperfect cow and is she now somebody's
hamburger?

My first reaction to the above is to alert
my Canadian neighbors that Winter begins
some time in December, not November, and
that their event should have been called
the Agricultural Autumnal Fair in Toronto,
but I've heard that north of the border
where ice hockey is played 12 months per
year there are just two seasons, July 1st
(Canadian Independence Day) and winter.

Independence from what, you might ask?
Nobody in Canada actually remembers, but
I believe that it has something to do with
Lord Stanley's Cup and Canada's secession
from America's Union in 1867.

So, Canadians celebrate Winter in the Fall,
and Spring in the Summer, and still take
pride in the fact that Pierre Trudeau stole
away Bianca Jagger from Mick, demonstating
that a Rolling Stone gathers no more.
That's about all I know regarding Canada,
America's Winter wonderland.

I understand winter's beginning to mean the
very instant when the sun's position in the
sky is at its greatest angular distance on
the other side of the equatorial plane from
the observer's hemisphere...OK, I cheated.
That's really Wikipedia's definition...

This year, Winter actually begins in New York
on December 22 at 1:07 AM, but my calendar
claims it begins in 33 days on the 21st.
Where's global warming when it is most needed?

According to Toronto Winter fair organizers,
Missy, raised by Morsan farms in Alberta,
was rated according to the bovine genetic
index.

I wonder. Is there a human genetic index?

Are human females ranked according to the
size of their udders, and if so, does a
perfect female human have sized 80 centimeter,
90 cm, or 100 cm udders? My idea of the perfect
human might differ from yours, but I'd score
perfection closer to the 80 than the 100...
but who am I to judge?

For more information, call the spokesperson
for MTC (Missy, The Cow). Tiffany Fisher's
cell phone: (416) 456-7650.

After unsuccessfully searching google for a
definition of the bovine genetic index, I
gave in and left a message for Tiffany on
Monday (11/16) at 9:02 A.M.

Since Tiffany did not return my phone call,
you'll have to make do with a transcript
of my imaginary conversation.

ME: Hello, Tiffany. Is it really winter
in Toronto?
TIFFANY: No. We only call it that because
the Maple Leafs are the worst team in the
National Hockey Leage and have won only
3 of its first 18 games.

ME: That's really awful.
TIFFANY: I've followed your Knicks and Nets--
ME: (Cutting off Tiffany) Enough said!

ME: Who paid $1.2 million for the cow?
TIFFANY: I cannot say.

ME: What exactly is the bovine genetic test?
TIFFANY: I'm not exactly sure.

ME: Since cows have genetics, and people have
genetics, is there a human genetic test?
TIFFANY: Why would you want to know that?
ME: I'm am looking for the perfect woman.
TIFFANY: It could be me. Got $1.2 million?
ME: Is that American or Canadian dollars?

TIFFANY: Either/or.
ME: No, sorry, I'm a little short this week.
TIFFANY: Too bad. You coulda been a contender.

I still have no idea how to identify the
perfect cow, but I would imagine that she:

1) Keeps the horns on her head and the tail
on her rear end for her entire life and is
not mutilated like every American cow;

2) Is not kept pregnant in order to be milked
for the majority of her adult life;

3) Does not end her life with a man's knife
severing her carotid artery and jugular vein;

4) Never takes bull from the male of her
species.

Robert Cohen
http://www.notmilk.com

Snack Time!

"If the poor overweight jogger only knew how far
he had to run to work off the calories in a crust
of bread he might find it better in terms of pound
per mile to go to a massage parlor."
-Dr. Christiaan Barnard

Snack Time!

This is the time of year for indoor stationary
biking, but yesterday's weather provided a rare
treat.

It's the week before Thanksgiving and it's
beautiful outside. My roses are still in bloom
and the lettuce and parsley plants are still
producing. It hit 70 degrees yesterday, and
I pumped up my bicycle tires to 90 pounds of
pressure, took my bicycle gloves and racing
shoes out of storage, and enjoyed a summer-like
ride.

Let's assume you weigh 150 pounds (don't you wish?)
Let's assume you like to exercise on your bicycle.
(more wishful thinking!)

Assuming you exercise at a moderate rate (ten miles
per hour), you will burn about 280 calories per hour.

Consider how long it would take to burn the calories
after munching on the following hearty snacks:

1 pint raw celery: 7 minutes
1 pint raw watermelon: 20 minutes
1 pint raw carrot: 22 minutes
1 pint raw strawberry: 24 minutes
1 pint sliced raw apple: 35 minutes
2 slices pizza: 1 hour and 57 minutes
1 pint cheddar cheese: 2 hours and 53 minutes
1 pint rich vanilla ice cream: 3 hours and 48 minutes

Which snack makes the most sense to you?

Robert Cohen
http://www.notmilk.com

Milking $tarbuck$

The United States Centers for Disease Control
publishes a journal which name speaks for itself:

Preventing Chronic Disease

The October 6, 2009 issue (Prev Chronic Dis. 2009
Oct;6(4):A118) reports:

Researchers from New York's Department of Health
(Huang C, Dumanovsky T, et. al.) investigated the
number of calories in beverages from 42 Starbucks and
73 Dunkin' Donuts outlets in New York City.

Their findings:

"We included 1,127 beverage purchases at Starbucks
and 1,830 at Dunkin' Donuts in our analyses. Brewed
coffee or tea averaged 63 kcal, and blended coffee
beverages averaged 239 kcal. Approximately two-thirds
of purchases at Starbucks and one-fourth of purchases
at Dunkin' Donuts were blended coffee beverages."

Researcher's conclusion:

"Calories in blended coffee beverages are high; on
average, customers bought 12% (of their daily
caloric intake in one portion of coffee) of a
2,000-kcal diet."

Researcher's explained that their analyses of caloric
content was based upon cash register receipts.
What they did not make record of was the number
of patrons who paid for their purchases and then
dosed their beverages with high calorie Half & Half
and/or extra helpings of sugar at a side counter.

Starbucks uses over 2 billion pounds of fluid milk
in their coffee drinks.

Starbucks also uses about 3.7 million pounds of whey
protein in their banana chocolate, orange mango, and
strawberry banana Vivanno smoothies.

Robert Cohen
http://www.notmilk.com

Are Americans Consuming More Beef?

The United States Department of Agriculture's
May 22, 2009 Economic Research report reveals:

2007 beef cow slaughter: 31.7 million animals
2008 beef cow slaughter: 35.9 million animals

Are Americans consuming more beef?

Unless companion dogs and cats raid refrigerators
while their companion humans sleep, the thirteen
percent increase in cattle slaughter suggests
that people are eating more beef.

Coming next: An investigation into why animal rights
groups promoting animal welfare increased their
cash flow donations from 2007 to 2008 by a factor
of thirteen percent. Is there a connection, or is
it a coincidence that the number of slaughtered
animals and the public's meat consumption increases
directly proportional to the increase in spending
by animal welfarists?

The public's perception that farm animals are now
living gentler lives due to new laws and regulations
appears to be appeasing the conscience of meat eaters
and the end result is that more meat is being consumed
guilt-free.

Robert Cohen
http://www.notmilk.com

You Cut Her Up in Pieces, Like Livestock!

Yesterday morning, I was putting the finishing
touches on a writing project. WFAN, New York's
sports talk radio station, was on as background
noise. Boomer (Esiason) & (Craig) Carton went
to a commercial at 9 AM. The show aired a
commercial for the prime time hit television
show, C.S.I.

A.M. radio is "white noise" for me, but
occasionally a word or phrase causes me to
turn my full attention from my work to the
radio's subject matter. This excerpt from
last night's show (Friday, November 12)
jolted me.

"You cut her up in pieces, like livestock!"

There must be a word to describe phrases
which compare horrendous ways sadistic mass
murderers treat their fellow humans while
routinely accepting the methods men use to
slaughter livestock as "normal". Can we
refer to a slaughtered cow as deadstock?

Can you watch just one episode of reality
and walk away unchanged?

http://veg-tv.info/Earthlings

Is cutting up a cow or pig or lamb or chicken
normal behavior? The last time I witnessed a
live animal being slaughtered, I was the one
holding the knife, and the experience haunts
me.

The most remarkable aspect of that commercial
is that the CSI producers understood that
human slaughter sells. They cut "her" up.
They correctly reason that television viewers
wanted to tune into that episode and watch
a woman suffer "like livestock." My bet is
thatg the the female victim was under 35 and
beautiful. Such an appeal to the worst within
man will boost ratings and sell more fast food
hamburgers.

If and when all Americans come to terms with
pain and torture of killing innocent humans
and completely reject the lascivious and
lustful nature of such actions, only then
will man come to terms with the horrors we
inflict upon ten billion sentient "livestock"
each year.

They just played the commercial again, and
the moment after the line was delivered, I
could hear the sound of a woman gagging.

"You Cut Her Up in Pieces, Like Livestock!"

Today, pieces of 27 million livestock will
be served to American consumers.

Robert Cohen
http://www.notmilk.com

New Food from an Old Friend

"I do not like broccoli. And I haven't liked it
since I was a little kid and my mother made me
eat it. And I'm President of the United States
and I'm not going to eat any more broccoli."
George H. W. Bush

**********

Broccoli is one of my favorite vegetables and
I could probably offer you dozens of ways to
prepare it, but today I am offering (many of
you) something new.

(***At the conclusion of today's column, I
offer you an O.M.G. culinary broccoli moment,
guaranteed to thrill most meat eaters!)

In the past, I would use half of the broccoli,
cutting off and eating the lovely florets while
discarding the not-so-wonderful stalk. What a
mistake!

If you've done the same, try this. Cut off the
stalks as you've done in the past and peel them.
They peel easier than carrots, and I use a
paring knife in place of a vegetable peeler.

What remains are delicious crunchy stalks, softer
than the florets. The pithiness is gone, and
what remains is something which does not contain
the usual broccoli bouquet. Instead, you'll discover
a clean crisp taste with a mild hint of horseradish.

I suppose these delectables would be delicious dipped
in hummus, but I like 'em plain. I've munched on
carrots and celery stalks, but this kicks the taste
buds up a notch. Not only are the stalks a quick low
calorie snack (28 calories per 100 gram/3 1/2 ounce
portion), but I've found that broccoli stalks act as
an appetite suppressor. After eating a few pieces,
any hunger that I have disappears for hours.

Broccoli is loaded with Vitamins A and C and contains
isoflavones and phytochemicals which have been said to
prevent and shrink cancers. I suspect that there exist
yet-to-be discovered substances within the stalk which
make it a perfect food and medicine.

After two weeks in my refrigerator...
The carrots would have wilted.
The celery would have dried.
An entire bunch of broccoli would
now smell like someone died.
BUT...the peeled broccoli stalks were stored in a
plastic container and suffered no ill effects. They
maintained their crispiness and the taste was as if
they were just cut fresh from the ground.

What magic plant chemicals are responsible
for this natural preservation?

***A special Broccoli dish Invented by the Notmilkman

INGREDIENTS
1 head broccoli
1-tsp red Thai curry paste
2-tsp maple syrup or agave
3-tsp soy sauce (I use Tamari)
Grated zest from 1 lime

METHOD
Cut broccoli into bite-sized pieces
and steam broccoli until al dente
Mix all other ingredients

Add broccoli to pan with sauce and
heat until sauce coats broccoli

ADDITIONAL INGREDIENT
1 Lb firm Tofu
Above Sauce

METHOD
Cut tofu into 3/4 inch pieces (around 48)
Coat tofu with sauce and gently mix

Put tofu on aluminum-foil-lined sheet pan
Broil each of six sides one minute each,
turning after each minute

NOTE: Raw foodists can skip the heat and
use the sauce for dipping.

Robert Cohen
http://www.notmilk.com

Notmilkman Guarantees 20% Investment Return

Many investors speculated on higher than
normal market returns by placing their
dollars in the hands of Bernie Madoff.

While banks return 2-3 percent interest on
savings accounts and somebody guarantees ten
percent, run the other way.

Some very known very well-heeled inheritors
even invested their not-so-hard-earned dollars
with Madoff and got caught with their pants down.

Well, this is an opportunity for you to make
a guaranteed 20 percent or more on your money,
and all you've got to do is follow my advice.
Who guarantees it? Me!

You can do so by investing in commodities.

Not corn futures or pork bellies (poor
piggies!) The commodities you purchase at your
local supermarket.

Here's how the Notmilkan scheme works. Let's
say that you have $5,000 to invest. Loan it
to your bank and if you're lucky enough to
get a 3 % return, at the end of one year
you'll be $150 richer before paying taxes.

I'll show you how to earn that same $200 with
just $1000.

Let's imagine that your weekly supermarket bill
is $100. At that rate, you'll spend $5,000 on
food this year.

In reality, you might buy hundreds of different
items over the course of a month's shopping,
so the following is for illustration purposes.

Let's just examine the following nine items:

1) canned beans
2) dried beans
3) dried fruits
4) nuts
5) pasta
6) canned olives
7) rice
8) canned tomatoes
9) marinara sauce in jars

Item#1 - I am distressed that the price of
canned beans has crept up from last year's
33 cents per can to this year's 67 cents or
greater. Once or twice each year a market
will run a '3 cans for a dollar' sale.
That's the time to stock up.

Item #2 - One pound bags of dried beans were
usually less than $1 last year, and this year
they've also crept into the $1.19 per pound
range. These items also go on sale, but if
you buy in bulk, you'll save 50% or more
with each purchase.

Item #3 - It pays to invest in a de-hydrator,
but if that's not your first choice, go
online and buy directly from the grower or
producer. Even with shipping, you'll find
better products at sub-supermarket prices.

Item #4 - Ignore any advice put out by the
dairy or meat folk.

Item # 5 - Last week, I purchased over 100
bags of imported (egg-free) Italian semolina
pasta at 50 cents each per pound. Supermarkets
run their sales. Wait for 'em.

Item #6 - My local Shop Rite's price for a
standard can of pitted black olives (delicious
in salads) is $1.19. Once every two months or
so, they run a special for 99 cents. This is
the time for to purchase 100 cans. Do the math
and you'll find a $20 savings from a $99
purchase. That's a 20.2 % investment return.

Item #7 - Rice has gone up this year, and my
family eats plenty. Uncle Bens. Risotto.
Kohinor's Basmati. California Kokuho sushi
rice. The economics of rice buying best
illustrate the potential savings. A one
pound box can cost $4.00. A two pound box
can cost $7. A five pound bag can run you
$11 while the ten pound bag is $17. Go
for the 20 pound bag at $22. Over the
course of a year, the savings are enormous.
Buying in bulk is like putting money
in the bank at Madoff-like returns.

Item #8 - I still have three cans of
2 Lb-3-Oz Tutteroso tomatoes which I paid
59 cents each for last fall. I bought
about fifteen cases. I'll do the same
soon, because the harvest is over and
warehouses are filled with canned tomatoes.
Watch for sales. This past year, I've seen
1 Lb-12 Oz cans of Tutteroso tomatoes
selling for more than $2 each. Do the math.

Item #9 - I usually make (and freeze) my
own. However, it's always nice to have a j
ar of sauce ready for an emergency (such
as coating the bottoms of sheets of cheeseless
eggplant parm which I make when my daughter's
friends show up unannounced for an impromtu
Saturday night party. Jars of sauce run in
the $2 range, but supermarkets often
offer the same jars (as loss leaders) for
$1 each.

Shop wisely. It's like putting money in the
bank and realizing greater than market returns!

Robert Cohen
http://www.notmilk.com

Where Cows Fly Into Hell

The November 9, 2009 issue of the Global Post
tells the story of how cows are loaded and
unloaded by crane to and from ferry boats
which supply 90 small Taiwanese islands with
livestock.

http://tinyurl.com/yfn6hmx

http://www.globalpost.com/dispatch/china-and-its-neighbors/091106/taiwan-where-c\
ows-fly

The article is humorously presented, but people
of conscience would find nothing funny about
the abuse these cows are subjected to. They
are roughly transported and "kicked."

The short article is accompanied by photos.
Counting from the left side, photos 9 and
10 show a suffering animal with a raw and
bleeding hernia or tumor...or was it a kick
that created the oozing wound?

You've got the ability to ZOOM and view the
photos with great clarity, but the closer one
gets to the point of injury, the less one
desires to see the pain.

Many people wonder why there are "misguided"
animal rights activists (like me) raising
their voices in protest to such treatment.
It is because we continue to be cursed by
images of animal suffering...

Robert Cohen
http://www.notmilk.com

Butter Inflation Continues and Few are Aware

On Friday, November 6, 2009, the wholesale
price at which butter traded on Chicago's
Mercantile commodity exchange closed at
$1.50 per pound.

On September 11, 2009, less than two
months ago, butter was trading at $1.17
per pound. A Notmilk column predicted:

"...wholesale price increases will be so
rapid and dramatic that processors will
react with overnight price increases."

"The economic illness that America is
about to experience and the suffering
which follows will be unprecedented..."

http://health.groups.yahoo.com/group/notmilk/message/3385

The wholesale price for butter has
increased 33 cents, or 28 percent in
just 67 days. That's equivalent to
a yearly increase of 153.6 percent.

Why is it that nobody in the news media
seems to have yet noticed the "I" word
when it comes to the higher prices consumers
are now paying for processed supermaket
foods?

Why is it that the "I" word was not a part
of any politician's political platform during
last week's elections?

Why is it that every shopper who keeps
track of supermarket prices and weekly
increases is painfully aware that Inflation
applies to just about everything except
for weekly take home pay?

I paid 49 cents per pound for bananas at
my local supermarket yesterday (ShopRite,
Emerson, NJ). I paid 59 cents per pound
for apples and 99 cents for a head of
Romaine at my local produce store.

It takes no butter to produce apples
or lettuce. Another argument for eating
a plant-based diet during these challenging
economic times!

Robert Cohen
i4crob@...

Average 2009 Florida Dairy Farm Loss

"Charity creates a multitude of sins."
  - Oscar Wilde

Jacksonville Observer, October 3, 2009

"The state's already shrinking dairy industry
is getting pummeled by the recession, with a
Senate report released Thursday showing each
farmer will lose an average $709,000 this year."

*************

There are 140 dairy farms in Florida. Next week,
each will get a share of an emergency ration
thanks to American taxpayers. An unprecedented
gift of $290 million will be doled to dairymen.

Merry early Christmas and a happy new era!

Robert Cohen
http://www.notmilk.com