I'm Eric Rivkin, the freelance rawfood chef and instructor. My dad was a pharmacist, so I got what he did best for treating my stuffed sinuses and allergies. Lots of drugs and more of the same SAD food that helped cause the diseases.
In all my last 10 years taking responsibility for my health, going raw and healing all my allergies and stuffy sinuses, I rarely come across a book with such a courageous, no holds barred truth telling information than DYING TO GET WELL. If you or someone you love is taking pharmaceuticals or thinking about it, this 160 page 3-book is really worth reading and can save lives.
"Dying To Get Well gives you information the medical communities and drug companies pray you'll never see! They want you to stay ignorant to these facts about the cause of and the natural cure to disease; because when you remain ignorant, they remain RICH!"
If you are lucky you will read Dying To Get Well before you have subjected yourself to harmful prescription drugs and/or surgeries. But even if you've been drugged for numerous years, and/or sliced open once or several times; it is almost never to late for you to apply the information given and reverse your disease!
Dying To Get Well is a book for those who want to take charge of their health and their life! It is a book for those who no longer want to poison their systems with the dangerous drugs their doctors are all too readily handing out."
Hats off to Erica of schoolofrawk for her enthusiastic reminder. This sharing is part of an ongoing effort by the Viva La Raw Project, a non-profit charity whose mission is rawfood education and research support.
During the past few decades there has been much research done in the area of nutrition. Some of this research casts light on some important insights regarding the foods which Mother Nature offers to us in its whole, raw state, and what happens when we tamper with it. What exactly happens to food when it is cooked? What happens to the body if we eat cooked food? Some key points are covered in this article. Due to space limitation, we can only but touch on the topic here; however, a brief overview is given below.
Key Points Regarding the Effects of Cooking on Food and Health
The food's life force is greatly depleted or destroyed. The bioelectrical (energy) field is altered and greatly depleted (as is graphically demonstrated with kirlian photography). Live and bioactive (raw) food is rendered dead and inert.
The biochemical structure and nutrient makeup of the food is altered from its original state. Molecules in the food are deranged, degraded, and broken down. The food is degenerated in many ways. Fiber in plant foods is broken down into a soft, passive substance which loses its broom-like and magnetic cleansing quality in the intestines.
Nutrients (vitamins, minerals, amino acids, etc.) are depleted, destroyed, and altered. The degree of depletion, destruction, and alteration is simply a matter of temperature, cooking method, and time.
Up to 50% of the protein is coagulated. Much of this is rendered unusable. High temperatures also create cross-links in protein. Cross-linked proteins are implicated in many problems in the body, as well as being a factor in the accelleration of the aging process.
The interrelationship of nutrients is altered from its natural synergistic makeup. For example, with meat, relatively more vitamin B-6 than methionine is destroyed, which fosters atherogenic free radical-initiating homocysteine accumulation (which is a factor in heart problems).
The water content of the food is decreased. The natural structure of the water is also changed.
Toxic substances and cooked "byproducts" are created. The higher the cooking temperature, the more toxins that are created. Frying and grilling are especially toxin-generating. Various carcinogenic and mutagenic substances and hordes of free radicals are generated in cooked fats and proteins in particular.
Heat causes the molecules involved to collide, and repeated collision causes divalent bonding in order for new molecules, and hence a new substance, to form. In an ordinary baked potato, there are 450 by-products of every description. They have even been named "new chemical composites".
Unusable (waste) material is created, which has a cumulative congesting/clogging effect on the body and is a burden to the natural eliminative processes of the body.
All of the enzymes present in raw foods are destroyed at temperatures as low as 118 degrees fahrenheit. These enzymes, named "food enzymes" are important for optimum digestion. They naturally aid in digestion and become active as soon as eating commences. Cooking destroys 100% of these enzymes. Eating enzyme-dead food places a burden on the pancreas and other organs and overworks them, which eventually exhausts these organs. The digestion of cooked food usurps valuable metabolic enzymes in order to help digest the food. Digestion of cooked food is much more energetically demanding than the digestion of raw food. In general, raw food is so much more easily digested that it passes through the digestive tract in a half to a third of the time it takes for cooked food.
After eating a cooked meal, there is a rush of white blood cells towards the digestive tract, leaving the rest of the body less protected by the immune system. From the point of view of the immune system the body is being invaded by a foreign (toxic) substance when cooked food is eaten.
A general augmentation of white corpuscles in the blood and a change in the relative proportions of different blood cells occurs. This phenomenon is called "digestive leukocytosis".
The natural population of beneficial intestinal flora becomes dominated by putrefactive bacteria (particularly from cooked meat), resulting in colonic dysfunction, allowing the absorption of toxins from the bowel. This phenomenon is variously called dysbacteria, dysbiosis, or intestinal toxemia (toxicosis).
A buildup of mucoid plaque is created in the intestines. Mucoid plaque is a thick tar-like substance which is the long-term result of undigested, uneliminated cooked food putrefying in the intestines. Cooked starches and fats in particular are a major culprit in constipation and clogging of the intestines.
A build-up of toxins and waste material in many parts of the body, including within individual cells. Some of these toxins and wastes are called lipofuscin, which accumulates in the skin and nervous system, including the brain. It can be observed as "liver spots" or "age spots."
Malnutrition at the cellular level. Because cooked foods are lower in nutrients, in addition to containing wastes and toxins, individual cells don't receive enough of the nutrients they need.
Tendency towards obesity through overeating. Because the cells don't get enough nutrients they are so to speak "always hungry" and hence "demand" more food. Cooked food is also less likely to be properly metabolized, which is another factor in excess weight gain.
From time to time the body experiences detoxification crises (also called purification or healing crises). This happens when toxins are released through the skin or dumped in the bloodstream for elimination by the liver, kidneys, and other organs. The symptoms may include headaches, fever, nausea, vomiting, colds, bronchitis, sinusitis, pneumonia, diarrhea, etc.
The body can become so toxic that all kinds of particles, such as pollen, can cause detoxification crises, called "allergies". An estimated 80 million Americans suffer from such "allergies".
The immune system, having to handle the massive daily invasions of toxins and toxic by-products, eventually becomes overwhelmed and weakened. A key factor in the aging process.
Some of the waste material builds up in the arteries and clogs them, leading to high blood pressure, atherosclerosis, arteriosclerosis, strokes, etc. - killing an estimated 50% of Americans.
The wastes, toxins, mutagens, and carcinogens that build up within cells, as well as the daily onslaught of excess free radicals eventually cause some cells to become cancerous - killing an estimated 30% of Americans.
In general, the natural aging process is accelerated by cooked food. People who switch to raw food often become biologically and visibly younger.
From cancerologist Bruce Ames (regarding "mutagenesis, carcinogenesis, and the degenerative diseases of aging")
Cooking food is plausible as a contributor to cancer. A wide variety of chemicals are formed during cooking. Four groups of chemicals that cause tumors in rodents have attracted attention because of mutagenicity, potency, and concentration:
Nitrosamines are formed from nitrogen oxides present in gas flames or from other burning. Surprisingly little work has been done on the levels of nitrosamines in fish or meat cooked in gas ovens or barbecued, considering their mutagenic and carcinogenic potency.
Heterocyclic amines are formed from heating amino acids or proteins.
Polycyclic hydrocarbons are formed from charring meat.
Furfural and similar furans are formed from heating sugars. Heating fat generates mutagenic epoxides, hydroperoxides, and unsaturated aldehydes, and may also be of importance.
References: International Agency for Research on Cancer (1993) Some naturally occurring substances: Food items and constituents, heterocyclic aromatic amines and mycotoxins (International Agency for Research on Cancer, Lyon, France). Gold, L. S., Slone, T. H., Stern, B. R., Manley, N. B. & Ames, B. N. (1992) Science 258, 261-265. Gold, L. S., Slone, T. H., Manley, N. B. & Ames, B. N. (1994) Cancer Lett. 83, 21-29. [Dr. Ames is a Professor of Biochemistry and Molecular Biology and Director, National Institute of Environmental Health Sciences Center, University of California, Berkeley. He is a member of the National Academy of Sciences and was on their Commission on Life Sciences. He was formerly on the board of directors of the National Cancer Institute (National Cancer Advisory Board). He was the recipient of the most prestigious award for cancer research, the General Motors Cancer Research Foundation Prize (1983), the highest award in environmental achievement, the Tyler Prize (1985), the Gold Medal Award of the American Institute of Chemists (1991), and the Glenn Foundation Award of the Gerontological Society of America (1992). He has been elected to the Royal Swedish Academy of Sciences, the Japan Cancer Association, and the Academy of Toxicological Sciences. His 300 scientific publications have resulted in his being the 23rd most-cited scientist (in all fields) (1973-1984).]
Leukocytosis and Cooked Food In 1930, research was conducted at the Institute of Clinical Chemistry in Lausanne, Switzerland, under the direction of Dr. Paul Kouchakoff. The effect of food (cooked/processed vs. raw/natural) on the immune system was tested and documented. Dr. Kouchakoff's discovery concerned the leukocytes, the white blood cells. Apparently, a well-known phenomena occurred immediately after a person ate. It was found that after a person eats cooked food, his/her blood responds immediately by increasing the number of white blood cells. This is a well-known phenomena called "digestive leukocytosis", which means that there is a rise in the number of leukocytes, or white blood cells, after eating. Since digestive leukocytosis was always observed after eating, it was considered to be a normal physiological response to eating. No one knew why the number of white cells would rise after eating, since this appeared to be a stress response, as if the body was reacting to something harmful, such as infection, trauma, or exposure to toxic chemicals. Back in 1930, Swiss researchers of the institute of Chemical Chemistry studied the influence of food on human blood and made a remarkable discovery. They found that eating unaltered, raw food or food heated at low temperatures did not cause a reaction in the blood. In addition, if a food had been heated beyond a certain temperature (unique to each food), or if the food was processed (refined, added chemicals, etc.), this always caused a rise in the number of white cells in the blood. The researchers renamed this reaction "pathological leukocytosis", since the body was reacting to highly altered food. They tested many different kinds of foods and found that if the foods were not overheated or refined, they caused no reaction. The body saw them as "friendly foods". However, these same foods, if heated at too high a temperature, caused a negative reaction in the blood, a reaction that is found only when the body is invaded by a dangerous pathogen or trauma. The worst offenders of all, whether heated or not, were processed foods that had been refined (such as white flour or white rice), or homogenized (a process in which the fat in milk is subjected to artificial suspension), or pasteurized (also seen in milk, flash-heated to high temperatures to kill bacteria), or preserved (chemicals added to food to retard spoilage or to enhance taste or texture). In other words, foods that were changed from their original God-given state. Good examples of these harmful foods are: pasteurized milk, chocolate, margarine, sugar, candy, white flour, and regular salt. The researchers found that if these altered, chemical foods were chewed very thoroughly, the harm to the blood could be lessened. In addition, another amazing finding was that if some of the same food in its raw state was eaten with the cooked counterpart, the pathological reaction in the blood was minimized. However, avoid these unnatural, processed foods; replace them with delicious whole foods for optimal health. Reference: Kouchakoff, Paul, M.D.; "The Influence of Cooking Food on the Blood Formula of Man"; First International Congress of Microbiology; Paris, 1930.
I am writing to ask you urgently to email or write to your MEP about some European legislation on pesticides that the European Parliament will vote on in a plenary session on around 23 October. As with many environmental and food safety issues, crucial decisions affecting all of us are now taken at European level, and pesticide safety is no exception. The European Commission are introducing new, Europe-wide laws on pesticides, and there is a chance that these will actually strengthen protection of the public from dangerous sprays.
The European Parliament's Environment Committee has agreed several key amendments to the proposed law, but these now have to be agreed by the European Parliament, and all MEPs have a vote. The chemical industry and the UK's National Farmers' Union are lobbying hard to have all these changes rejected by the Parliament, while Georgina Downs of UK Pesticides Campaign, who initiated many of these proposals, has been working to have them accepted. I have listed below five of the key amendments that the MEPs will have to agree or reject. If you feel any of these are important, and should be agreed by the European Parliament, please let your MEP know. You can find your MEP's name and contact details at: http://www.europarl.europa.eu/members/public.do?language=en
Many thanks to all of you who asked Gordon Brown 'to Wake Up!' to the benefits of organic food and farming, by feeding him an organic breakfast. It is still not to late to join in if you haven't already done so - we'll be reporting the number of hits to the Prime Minister - open this link to play and email it on to your friends and colleagues: http://www.soilassociation.org/wakeupgordon
Prohibiting pesticide use in and around public areas like people's homes, hospitals, public parks, playgrounds and schools The Environment Committee voted in favour of an amendment to prohibit pesticide use in and around public areas, including residential areas, parks, public gardens, sports and recreation grounds, school grounds, playgrounds, and in the vicinity of public healthcare facilities (clinics, hospitals, rehabilitation centres, health resorts, hospices), particularly, although not exclusively, to protect sensitive groups, such as, babies, children, pregnant women, embryos and foetuses, the elderly, those with pre-existing medical conditions and who may be taking medication, along with all other vulnerable groups. The amendment also specified that the no-spray zones should be substantial and that in all these areas non-chemical alternatives should be used.
Vulnerable groups to include residents subject to high pesticide exposure over the long term The Environment Committee voted in favour of an amendment that described vulnerable groups as: “Persons needing specific consideration when assessing the acute and chronic health effects of plant protection products. These include pregnant and nursing women, embryos, and fetuses, infants and children, the elderly, people who are ill and those taking medication, workers and residents subject to high pesticide exposure over the long term.”
Residents to have the right to know what is being sprayed next to where they live Environment Committee voted in favour of an obligation to inform residents and neighbours about pesticide spraying in their locality, as well as the requirement for farmers and other pesticide users to provide information on the pesticides used directly to residents and neighbours who request access to it.
Call a pesticide a pesticide (not a 'lant protection product'!) The Environment Committee voted in favour of an amendment to change the entire terminology used throughout the adopted text, including the title, from 'Plant Protection Products' to 'esticides'. The term 'lant protection products' attempts to put a positive spin on chemicals that are deliberately designed to be toxic. The use of this wording throughout the Commission’s proposal, including the title, was inappropriate as many members of the public will not be familiar with this terminology, and its use could lead to confusion amongst members of the public.
Give priority to ways of growing healthy crops without using pesticides The Environment Committee also voted in favour of a number of amendments for the prioritization of non-chemical methods of plant protection and pest and crop management. The only real solution to eliminate the adverse impacts of pesticides is to take a preventative approach with the widespread adoption of truly sustainable non-chemical and natural methods of plant protection and pest and crop management (including rotation, physical and mechanical control and natural predator management), as happens in organic systems. This protects not only public health, but animals, wildlife, air, water, soil, food and the wider environment. Reliance on complex chemicals designed to kill plants, insects or other forms of life, cannot be classified as sustainable.
I have never watched the 700 club before, but this is really informative about MSG - it could be in most of the foods you eat! And it is realtead to aspertame, that wonderful artiificial sweetner that is in everything and is turning out to be potentially linked to numerous poor heath conditions.
If you have kids, these are just two of the multiple artificial processed ingredients that we they are eating everyday! Not to mention yourself. Could just removing these 2 ingredients alone result in the lessening or dissapearance of symptoms mentioned in these movies?
This letter is from Charles. Dr. Flora's comments are in italics:
I am sitting on the floor hysterical crying and ready to give up on life. I have MS for 6 years and just recently had a bad flare-up. My entire left side of my body from head to toe is numb and extremely weak. I also have numbness in my right hand but not as bad as my left. I was diagnosed in 2001, presenting with dizziness and vertigo. I never went on the drugs and went on a vegan diet. I did well for 5 years and then in '05 took a stressful job and started eating junk.
Stress is a mess on your body when you don't have rejuvelac and veggikraut, dulse and seed and nut cheeses to feed you the b-complex vitamins.
I had my second flare-up that year which was severe optic nueritis in the right eye. Till this day it never cleared up. My left eye is fine but my right eye only has 20/400 vision. So I then tried a raw meat diet called the primal diet because I thought that it would enhance my nerve re-building. The creator of this diet strongly advocates raw egg for the vitamin A/D content. I had a raw egg and here I am.... a mess... I am obviously allergic to eggs.
I don't know if you had an organic egg or not, but it's still animal protein which cultures bacteria, viruses and parasites, and I suggest strongly that you get a copy of Dr. Hulda Clark's book, "The Cure for All Diseases" to give you an idea of what's going on. She is moving closer to veganism every day, it seems, since that book was written.
To me, the most awful and dangerous food you can eat for the rest of your life is dairy, in all forms: even a tiny bit of the casein (a protein) triggers an immune response that makes every part of your body respond in defense and just wears you out, dear.
You should be proud of yourself that you are searching and that God has chosen you to have such a strong body that you can overcome all of this pain and suffering if you just remember that pathogens grow in our bodies in cooked foods and that our bodies need food with electric current (no cooked food, oil, canned, fried, etc. will carry an electric current), or old (older than 1 hour after being processed: i.e. blended, or juiced) raw food either.
I would encourage you to use some energy soup: 1/2 a blender of watermelon or organic papaya or apples blended with 1 tablespoon of soaked dulse leaf (a purple seaweed that contains every mineral and trace mineral that exists plus B12) and flax seeds (for the EFAs), and 1 package or 2 packed cups of organic dark green leafy greens, mixed with parsley, dandelion (no spinach), half a dozen figs that are raw or reconstituted, and pour the blend into a bowl and dice 1/4th (2 ounces) of a small avocado in the am and 12 soaked overnight, rinsed and blended organic almonds in the p.m.
Eat this as often as you wish, chewing every mouthful 30 times at least before you swallow it, and think only about the wonderful food that is sharing it's energy with you.
Look at CRM@PCRM.com">PCRM@PCRM.com and learn that 5,000 plus medical doctors have become vegan and are moving closer to raw every day, Later on, when you are well, you will be able to do the Coco pulse test to determine what you are allergic to [see "Eating Raw and Food Allergies - Dr. Flora Responds" (above) for a description of this test]. The energy soup will give you all of the nutrients you need for now.
Your body has been through some terrible stress. You need to rest and know that it will heal itself. In the future, you will be a great leader when you heal yourself and share this information with others. Please contact Jim and Stephen (jcarey@chiDiet.com and [withheld]).
Can you give me some in-depth advice??
Men who have been through this will come out of the wall, so to speak, to help you. We are praying for you.
You can do it, Charles. Not one bite of bread or mayo from now on. No animal protein for now.
? Bottled water costs hundreds or thousands of times more than tap water. Compare $0.002 per gallon for most tap water to a range of $0.89 to $8.26 per gallon for bottled waters.
? The Food and Drug Administration regulates only the 30 to 40 percent of bottled water sold across state lines.
? The Environmental Protection Agency requires up to several hundred water tests per month by utility companies while the FDA requires only one water test per week by bottling companies.
? Nearly 40 percent of bottled water is simply filtered or treated tap water.
? U.S. plastic bottle production requires more than 1.5 million barrels of oil annually, enough to fuel 100,000 cars.
? About 86 percent of the empty plastic water bottles in the United States land in the garbage instead of being recycled.
New Food & Water Watch Report Highlights Problems with Bottled Water
Washington, DC - Choosing tap water over bottled water is better for consumers' health, their pocketbooks, and the environment, according to a new report released today by Food & Water Watch. The report is being released on the heals of a San Francisco executive order banning the use of city funds for bottled water and a U.S. Conference of Mayors resolution to study problems with bottled water consumption.
In 2005, Americans spent $8.8 billion for almost 7.2 billion gallons of non-sparkling bottled water. Consumers drank even more in 2006, about 26 gallons per person. The bottled water industry spends billions on advertising that promises purity in a bottle while implying that tap water is somehow less safe, something that is simply not true, according to the report.
"Bottled water generally is no cleaner, or safer, or healthier than tap water. In fact, the federal government requires far more rigorous and frequent safety testing and monitoring of municipal drinking water," said Food & Water Watch Executive Director Wenonah Hauter. "Rather than buying into this myth of purity in a bottle, consumers should drink from the tap."
"Utilities all over the country spend millions of dollars to deliver clean, safe, affordable water right to the kitchen sink," said Susan Leal, San Francisco Public Utilities Commission General Manager. "Relying on bottles that use lots of energy to produce and are sometimes trucked or even flown thousands of miles and ultimately become a municipal solid waste problem just makes no sense," concluded Leal.
But just kicking the bottle in favor of the tap is not enough, says Food & Water Watch. Our nation's public water and sewer infrastructure is old and in the coming years will need billions of dollars of investment to maintain and further improve treatment, storage, and distribution. Each year we fall more than $20 billion short of what is needed to maintain our public water and sewage systems.
"It's time for Congress to establish a clean water trust fund that would give communities the financial help they need to invest in healthy and safe drinking water for every American and for future generations," Hauter said.
The United States maintains trust funds for highways, airports, and social security. Providing a dedicated funding stream for national priorities is sound public policy, explained Bill Holman, former executive director of the Clean Water Management Trust Fund and former secretary of the N.C. Department of Environment and Natural Resources. "The North Carolina Clean Water Management Trust Fund has sparked innovative, community-based solutions to protect and restore water resources in North Carolina. A national clean water trust fund would provide similar benefits," said Holman.
Food & Water Watch is encouraging consumers to Take Back the Tap by choosing tap water over bottled water whenever possible and supporting increased funding for safe and affordable public tap water.
I love You Food, I Thank You Food, I Respect You Food - I love You Water, I Thank You Water, I Respect You Water - I love You Air, I Thank You Air, I Respect You Air.
For the upcoming thursday the extreme right wing Nationdemocratic Party of Germany (NPD) has announced a demonstration at the city harbour of Rostock. Whether it really awaits 500 nazis or this is a PR gag is uncertain. The planed mass demonstration of the nazis on last saturday in Schwerin had been forbidden. Although there have been small spontaneous demonstrations in a few cities, the courts made it impossible for the NPD to use the public noise because of the G8 summit for their propaganda. The authorities argued successfully that they couldn't guarantee the safety of the nazis because of the protest of thousands of people.
Now the party executive of the NPD has announced an stationary demonstration on thursday at 5 pm at the city harbour of Rostock. It wants to protest against the left wing violence on saturday and wants to show presence in Rostock.
Most of the nazi scene refuses these plans. They do not only criticise that there won't be much participants because of the short time span. The comrads also fear a big political damage because of the pictures of riots in the media that the nazis will be made responsible for. And last but not least they are utterly afraid of the expected massive protests.
Kavala as the appropriate authority for gatherings hasn't made a statement to the public about the demonstration of the nazis. But it isn't unlikely that it will be forbidden.
So it is also possible that the NPD only wants to get some publicity with it's announcement. But should some nazis really have the heart to show up in Rostock for their demonstration, it's clear they will be awaited by thousands of people that will show them without misunderstandings what they think of nazi racism, nationalism and antisemitism...
Venezuelan President Hugo Chavez Frias has announced that the cultivation of genetically modified crops will be prohibited on Venezuelan soil, possibly establishing the most sweeping restrictions on transgenic crops in the western hemisphere.
Though full details of the administration's policy on genetically modified organisms (GMOs) are still forthcoming, the statement by President Hugo Chavez will lead to the cancellation of a contract that Venezuela had negotiated with the US-based Monsanto Corporation.
Before a recent international gathering of supporters in Caracas, Chavez admonished GM crops as contrary to interests and needs of the nation's farmers and farmworkers.
He then zeroed in on Monsanto's plans to plant up to 500,000 acres of transgenic soybeans in Venezuela.
"I ordered an end to the project," said Chavez, upon learning that GM crops were involved. "This project is terminated." (SOURCE: Venezuelanalysis. com)
My friend David sent me a link to this story by Franz Kafka that I hadn't read in a long time: A Report for an Academy. It's a story narrated by an ape trying to be human.
When I come home late from banquets, from scientific societies, or from social gatherings in someone’s home, a small half-trained female chimpanzee is waiting for me, and I take my pleasure with her the way apes do. During the day I don’t want to see her. For she has in her gaze the madness of a bewildered trained animal. I’m the only one who recognizes that, and I cannot bear it.
I wrote earlier about a novel on a similar subject, a story that had similarly horrible consequences for our aspiring human's mate. (See Lovelock: Speciesism from a Monkey's POV.) The fact that Kafka thought of such a feminist angle to throw in at the end of his story speaks well of him; it certainly gives the narrative an extra kick of misery and foreboding.
What does it mean when a non-human animal gives up their non-humanness? While these cases are fiction, and fantastical, animals give up their animalness for us all the time -- think of small dogs sweating in handbags and humping human legs, parrots who talk to humans but pull all their feathers out, elephants forced to perform in circuses until they snap, big cats pacing insanely in zoos when they should be running for miles and miles a day.
And what is humanness, anyway? Kafka's ape narrator spells it out simply: We spit, we drink, we smoke, we laugh, we don't show our asses in public. (Most of the time.) Even humans don't seem to take much better to human culture than animals do, sometimes. Why else are so many people struggling just to survive in this system we've set up for ourselves?
I know there's a lot more to humanness. Wonderful things like ethics. Maybe if we used them a bit more our ape narrators (and the compassionate, human artists that speak through them) wouldn't have such bones to pick.
Incidentally, Kafka was vegetarian, and I like to think he'd have been vegan if he'd been born a little later. He once said while watching fishes swim, "Now I can look at you in peace; I don't eat you any more."
El Salvador: One Year after CAFTA Reportback from the recent May 1 delegation to El Salvador Hear about how Salvadoran communities have resisted the onslaught of Free Trades devastating policies the massive May Day demonstration in San Salvador and the visit to the International Law Enforcement Academy
See Helmi Hunins vivid photos of the 2006 delegation featuring election observation and rallies from last years Salvadoran presidential election campaign
Thursday, May 31 7 PM Brecht Forum, 451 West St.
between Bank and Bethune Streets on the West Side Highway Take A,C,E, 1, 2 or 3 train to 14th Street, take 12th Street exit and follow Bank St. west.
$10 donation suggested No one turned away Sponsored by New York CISPES. For more information, call Wendy at 917-214-3479
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