“Save The Planet”? When Those That See Human Development As Evil, Thwart Western Economic Growth – Who Are We Saving It For?

“Save The Planet”? When Those That See Human Development As Evil, Thwart Western Economic Growth – Who Are We Saving It For?

The Story of How Ecology Became More Important That Economy

By Richard Ravarino

In today’s climate of ecological hysteria, this intersection seems impossible to find, as too often environment over-runs economy.

“Save The Planet” – The nobel cry of our age. An age when unemployment soars and government promises solutions to put us back to work, why can’t they? Could it be that a cabal of Green-Eco-Fascist-Extremists have stymied all development in this country? Could it be they are making it impossible for business to grow? Could it be that the private sector is suffocating under the weight of a mountain of red tape, brought about by an out of control environmental lobby, that stifles any impulse to create new projects that could actually “green the Earth” or create sustainable jobs built on REAL economy, not government bureaucracy?

As the environmental movement continues to attack, demonize and tax CO2 (which actually makes up half of the cycle sustaining life on this planet), real projects that could grow our infrastructure and “green” our deserts and plains, are put on permanent hold. Meanwhile, plans to expand our liveable world are tied up in endless bureaucratic red tape and congressional debate over these projects environmental impact. All the while, we pretend to care more about two-inch minnows, than we do about the fellow members of our own race.

Further, we will take a deep look at the United Nation’s “Agenda 21” http://richsilverlinings.com/saving-the-planet-but-for-whos-benefit-the-insidious-story-of-agenda-21/ policy, which has locked down development in most Western Countries while allowing Asia and South/Central America to flourish while the U.S., African, Australian and European economies are shut down.

Taking a look back at contemporary American history we will see a massive program proposed in the 1960’s and promoted by President John F. Kennedy and Utah Senator Frank E. Moss called NAWAPA: The North American Water And Power Alliance. A program meant to be the Tennessee Valley Authority project of our generation. Although as the Vietnam war escalated – blowing up a foreign country to stop Communism, became more important than providing drinkable water to the Western half of our country. This will be a mistake that will kill or displace millions in the coming generation, while others capitalize on this water shortage and make billions, it is time to ask yourself, “What is economy?”

Next, we will take a look at the Malthusian lie of overpopulation. From pointing out the obvious (if you have the brains to look at an Atlas and calculate human population vs. actual world landmass), you would find that every man, woman and child on the planet could each be given 100 acres (all seven billion of us) and our population would only fill the continent of Africa. Responsible ecological management aside. . . Myths of “sustainability” are really just excuses – For when through the force of government, Fortune 500 companies come to take your land, in the Fascist totalitarian controlled New World Order.

And finally, the subversion of Christian culture and religion in the West. . . As Islam is both held up as superior (by the Left) and yet demonized (by the Right) at the same time. Where is this going? What are the implications? Why did Christ the Redeemer suddenly turn green this year at the International Earth Summit, in Rio de Janeiro, Brazil? Could this mark the beginning of a new world religion – possibly a religion of paganistic Gaia worship? Does this merely mark a revolution, where we bring back a much older religion that predates any of our current ones?  And while world leaders, decide our futures from behind closed doors at this climate conference, we must ask ourselves, what policies will be formed there? Could this conference lead to the largest new tax in our lifetimes? And read the report of Dr. Michael Coffman, former United Nations advisor on ecological sustainability, until he figured out this was all about a corporate coup against National Governments worldwide.

With that, we will start this series here tomorrow taking a closer look at a microcosm of the big picture here, as we examine the story of a 400 mile long , 100 mile wide stretch of land, in California’s central valley known as “America’s bread basket”.

Subscribe to My Newsletter
Sign up for my newsletter and you'll recieve my newest links plus occasional special offers
Name:
Email:
 
Powered by Optin Form Adder

Traeger Grills – A “Green” Revolution in the Great Art of American BBQ

Traeger Grills – A “Green” Revolution in the Great Art of American Art BBQ

By Richard Ravarino

PORTLAND – When barbequing first started in the 18th Century, little would they understand the revolution in cooking they started here in the “New World”. While regions in Texas, Kansas and the Carolinas try to claim ownership of the process, Oregon based Traeger Grills may have perfected it.

As the process of barbeque can be traced back to the coast of what would become the modern Carolinas, three things have constituted American barbeque:
#1. Hot fiery coals, derived from hard woods with specific “smoke” flavors.
#2. A grill, to hold the meat over (the coals), and. . .
#3. Depending on the geographic proclivity, a sauce or spice rub.

Outside of these three commonalities, all other bets are off as feuds rage all over the South as what even constitutes barbeque. Is it the meat? The Carolinians would tell you, “If it ain’t pork, it ain’t barbeque”. The Texans would tell you the same thing about beef.

Kansans don’t particularly care, so long as you put a rich sauce on your meats (generally mixed from tomatoes, brown sugar and molasses (the ingredients become closely guarded secrets from there)). In the Carolinas, it’s about the “rub” – secret spices measured, combined and then massaged into the meat for outstanding flavor. If there is any sauce, it is usually thin, vinegar based and rife with more “rub” spices.

In Oregon, Traeger grills have left those disputes to their regional authorities. They are happy to let you cook either pork or beef on their grills. As a matter of fact: chicken, fish, vegetables and pizza(?), all cook up equally well. That’s not to say they don’t appreciate the local flavor. They will happily sell you some of the best rubs and sauces (from across the country) right through their dealer network or through Traegergrills.com.

At the end of the day, their main business is controlling the process and bringing it back to its roots. You’ll find no room for charcoal of propane-heated briquettes in a Traeger. They insure you “taste the food, not the fuel” by bringing barbeque back to its beginnings. The only fuel you will find in a Traeger, is one of eight different hardwoods that burn in their barbeque ovens, through a patented delivery system that at once, provides even heating, hard wood smoked flavor, in an easy to use, efficient system, that will help you create some of the best tasting barbeque (with or without the sauce) that you may ever taste.

Traeger stays true to tradition by using only the finest hardwoods in its virgin pellets. Although comprised entirely of recycled material, there are no glues or chemical compounds (like polyurethane) found in the recycled materials in Traeger’s wood chips. So you truly smell and taste the flavor of the wood, not some foreign, possibly toxic material.

So simply fill the hopper on your Traeger grill, with the wood pellets of your choice and let the Traeger do the rest. You just set the temperature for your designated cooking project, press the start button and go about your day (or quite possibly, if you are smoking meats, its even safe to go to bed).

This is because of the unique drive system within the Traeger grill carries the pellets forward through an auger system that depending on the temperature setting delivers more (higher temp) or less (lower temp) pellets into the firing chamber.

At the base of the firing chamber lies what Traeger calls their “Hot Rod”. No, its not an old tricked out Ford. It’s similar to a glow plug in a diesel engine. It glows red hot and starts the pellets burning. After the first four minutes, the ‘hot rod” turns off and the auger continues to feed the firing chamber with fresh fuel as more pellets stream in from the auger chamber. As the fan continues to circulate the hot air within the BBQer, it begins to work like a convection oven. You are now cooking with delicious smoke filled, hot air.

This entire process never pulls more than 300W of energy from your electrical socket. In fact, the majority of the time you are cooking the Traeger Grill is pulling 50W or less. It is only in the starting cycle that it requires 300W for the first four minutes.

When compared to a standard propane grill, which can hot spot or even catch on fire the simplicity and environmental friendliness of the Traeger Grill becomes apparent. Add the comparison to charcoal and lighter fluid and there simply is no comparison. As Kingsford said, “taste the food, not the fuel”. Even better, taste the wood with the food”. Nothing beats the taste of a hickory smoked salmon, except maybe an alder smoked one, or an apple wood one, etc, etc, etc.

The point is, there are endless possibilities.

And Traeger is as mad about grilling as you are. Need some new ideas, or just have a question as to how to adapt an old recipe? Check out Treager grills online. Their support department is awesome and they even have a public forum where you can share recipe’s and success stories with the Traeger nation, plus Traeger corporate posts new weekly recipes from around the country.

For more details, check out http://www.traegergrills.com/