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“With a stout heart, a mouse can lift an elephant.” - Tibetan proverb

That’s Natural! Promoting Small Businesses & Local Economies For Free People & Communities in Colorado


Fall 2011

Chile Chili Festival 2011 - Pages 1 & 3 Recycled Rags - Page 12 What is Sustainable Agriculture? - Page 15 The Biofuel Transition - Pages 19 & 20 Food Combining Made Easy - Page 21

Publishing Since April 2006

That’s Natural’s First Annual Chile Chili Fest at Rock Ledge Ranch is HOT HOT HOT!

The Rock Ledge Ranch Historic Site is an educational, non-profit living history farm and museum that depicts life in the Pikes Peak region in four time periods: American Indian area in 1775 1860’s Galloway Homestead 1880’s Chambers Home and Ranch 1907 Edwardian Country Estate

From Colorado Farms to Community Forks That’s Natural! Reports

It’s all about the chile pepper. The first annual Chile Chili Festival at Rock Ledge Ranch was a huge hit with the community and a chance for people from around Colorado to come and enjoy some of the finest boutique vendors from around the region. Milberger Farms (story on page 5), the official chile roaster of the Chile Chili Festival was there showing off its one-of-a-kind chile roaster. Shane Milberger, along with his son Dalton, could be seen working the roaster, talking to guests, and selling bushels of freshly-roasted hot green chile. Complimenting his product, one could find Dragon Sauces with a full line of unique hot sauces (some of which have Milberger’s chiles), and Hacienda Maize Fire-Roasted Chile Jammin’ Jellies which offer an amazing depth of sweet and hot and also use Milberger’s chiles. Enhancing the hot roasted chile that was the centerpiece of the event, was Brenda’s Perfect Brittle – gourmet vegan and gluten-free peanut brittle. They featured

their ‘Green Chile Pecan’ brittle (we had some and it was exceedingly different and delicious). Also available for tasting and tempting was Sunflower Valley’s gourmet chevre goat milk cheeses (with such varieties as ‘Candied Fire’ (habanero chiles), ‘Roasted Jalapeno’, ‘Creamy Chocolate’, and ‘Palisade’s Peaches & Cream’. Also present, with a perfect combination of sweet and hot, NunDunBetter was at the event sampling their delicious mustard sauce.

that go by “The Food Truck Renegades”. Street Eats 5280, Sweet ‘Ness Cupcakes, Mikes2Kitchen, the BonBon Buggy, Crock Spot, and Chef Driven were serving up some eclectic fare that would remind your tastebuds what flavor really is. Fine ingredients and attention to depth of flavor were on each of the menus – all of them are in this publication for you to take a closer inspection – then find them on Facebook to keep tabs on where they will be next!

Wandering further down the horseshoe of vendors was New Belgium Brewing serving up their famous Fat Tire and delicious organic Mothership Wit. All of the proceeds from the beer sales will go to benefit programs at Rock Ledge Ranch. Also in the area was Colorado Cider Company, who were serving up their equally tempting hard apple cider (Glider Cider) – not too sweet and made with fine ingredients, this is something you should seek out for the fall and upcoming Holidays.

The Hometown Circus Clowns – Silly Lilly and R.J. – were keeping kids of all ages entertained with hoola hoops, juggling, face-painting, and glitter tattoos.

And then, were the fabulous gourmet Denver food trucks

With the smell of roasted chile, sizzling gourmet food, and sweet treats like brownie pops and smores on a stick (see page 13), smiles and full tummies did abound. Other vendors present included Casa Noel with their chile-themed lights, delicious dips, and other chile-fare, Dorothy Hartman with her gorgeous fresh-cut flowers, Continued Page 3, “Chile Chili Fest”

Rock Ledge Ranch Historic Site The spirited history of the Pikes Peak Region comes to life at Rock Ledge Ranch Historic Site. Discover the 1775 American Indian Encampment, the 1860s Galloway homestead, the 1880s Chambers Farm and blacksmith shop and the 1907 Orchard House. Knowledgeable interpreters present true-tolife history of the people of the Pikes Peak region.

3202 Chambers Way Colorado Springs, CO 80904-1246 (719) 578-6777

Historic structures have been carefully restored to their original condition in a spectacular setting. Activity abounds

during this self-guided adventure. Leave the present behind and learn the lifestyle of native peoples at the American Indian Encampment. Discover the rigors of homesteading, the perils of 19th century agriculture and the sophistication of an early 20th century estate built by the founder of Colorado Springs. Enjoy a sarsaparilla at the museum store and choose from a wide variety of historic reproductions, books and unique gifts for sale.

In addition to daily activities, visitors can enjoy many special events scheduled throughout the year. Watch an 1880s Base Ball game, military reenactments, musical performances, lectures, horse-drawn equipment demonstrations and the annual Holiday Traditions Celebration. Join us for a day at the Ranch! Page 2

Colorado Cider Company’s Gluten-Free Glider Cider Colorado Cider Company was founded in 2010 to produce a fresh hard cider for the discerning Colorado drinker. Cidermaker Brad Page, the founding brewer of Coopersmiths Pub in Fort Collins, has been in the beer industry for 20 plus years and sees hard cider as the next logical step for a knowledgeable craft beverage public. His focus is to provide a fresh product made in Colorado with as much Colorado fruit as possible. With a well-developed craft beer market and an educated populace, hard cider has been a missing choice in the wide selection of craft drinks available along the front range. They aim to remedy that with the introduction of ‘Glider Cider’.

Glider is an introductory hard cider with residual sweetness from adding fresh juice to the naturally dry cider before bottling. They use a blend of common dessert apples and classic bittersweet cider varieties. Starting with the 2011 harvest, they will use all the Colorado-grown apples that they can. Glider Dry is actually the way cider is, without fresh juice added back in. The tanins from their bittersweet blend comes through to give it a nice, dry finish. Both are available in 22oz (650ml) bottles and on draft in select locations, including: Pikes Peak Brewing in Monument, Brewer’s Republic, and Front Range Barbeque. The bottles are available for sale at Cheers, Coaltrain, and the Springs Liquor Outlet.

Hacienda Maize Jammin Jellies When Hacienda Maize is jammin’ in the cocina, they are creating delicious culinary masterpieces. The air is filled with the aroma of peppers - and tears may fall from the crafters’ eyes as they pack their jelly with only Fire-Roasted Jalapeños (no wimpy peppers allowed). A perfect addition to nearly any item (cheese, crackers, pork, chocolate ice cream or your own delectable dish), the flavor takes you on a sensory adventure. Coloradomade and produced, Hacienda Maize delivers an exemplary product that is perfect for every-day enjoyment as well as gifts for friends and family who honor the chile pepper. Their products differ from any other jalapeño jelly on the market, they are:

- Authentic Fire-Roasted Flavor - Unapologetically Hot™ - No coloring – you’ll know this is the real thing! - Only Jalapeño peppers - no wimpy peppers allowed - Savory, sweet, spicy and umami - Handmade and gourmet - Great as a gift and for yourself Try out some of their delicious flavors and ask about custommade gift baskets that can be made for you!

NunDunBetter Gourmet Chile Mustard Sauce Winner of two Scovie Awards, NunDunBetter Chile Mustard Sauce and Dip is made with a unique variety of Chile peppers. These peppers are the main ingredient in their mustard and are what provides the ultimate flavor and the perfect heat. Their mustard is a great way to give your food an extra zip. There’s tons of flavor and no shortage of ways to use it. It is an amazing sauce that adds flavor

to anything you throw on the grill - salmon, pork, chicken and shrimp. Don’t forget to try it in place of cocktail sauce or tartar sauce. Low in sodium, carbs and calories, it is a healthy alternative to mayonnaise and dressings. Try it on your favorite sandwich – turkey is a favorite – don’t forget the hotdogs and brats. It’s the best of sweet and hot in one bottle! Go to the web-site for great recipes and to order!

Featured Products from The Chili Police We are taking off like the “heat” from our hardcore sauce and look forward to building our business here in the USA with the same principles established by our owner Ralf Nowak in Germany, which is to make the “highest quality” sauces for the best value and no artificial ingredients. Time-Line 2007: The “Chili Police Germany” is founded by the hot sauce legend Ralf Nowak of Germany. Ralf was a chef and restaurant owner for many years before he established his company in Germany. His company’s headquarters and manufacturing plant are in Pforzheim, Germany. Ralf believes in using the highest quality

Turkey Wraps Recipe 1 dozen flour tortillas (flavored tortillas are excellent) 1 head of red leaf lettuce (or lettuce of choice) 1 cup shredded carrots 1/2 cup sliced black olives 1/2 cup diced green chile Thinly sliced turkey 1 cup mayonnaise 1/4 to 1/2 cup NunDunBetter Chile Mustard Sauce Mix mayonnaise and NunDunBetter Chile Mustard Sauce together. Spread over tortillas. Layer with lettuce, carrots, black olives, green chile and turkey or meat of choice. Roll up and slice according to use. Can be sliced in half for lunch size portions or in pinwheels to use as an appetizer.

ingredients with no artificial ingredients and no preservatives.

not least our “Painmaker” Extract, we have made our unforgettable mark in the American market.

2009: Ralf Nowak attends the National Fiery Food Show in Alberquerque, New Mexico and realizes that he would like to bring his famous german hot sauce recipies to the USA.

Along with doing shows and selling in quality shops and markets, we also have established our website www. for our customer’s online shopping.

2010: Six months later in January 2010, Ralf establishes his american company,” The Chile Police Spicy Food Trading Company” (aka The German Chile Police) .

We are taking off like the “heat” from our hardcore sauce and look forward to building our business here in the USA with the same principles established by our owner Ralf Nowak in Germany, which is to make the “highest quality” sauces for the best value and no artificial ingredients.

2011: The German Chile Police are a hit again at the National Fiery Food Show in Alberquerque in March, where another 2 sauces are introduced. And with our Police uniforms commanding attention, we challenged the locals to “Man-UP” and taste one of the hottest sauces at the show the “Painmaker Hardcore XXX BBQ” sauce, that made the attendees line up to have the creeper burn it is known for. Keeping It Hot Along with our “Painmaker Hardcore” BBQ sauce we also have our other sauces, “Painmaker Grill and Steak Sauce” a wonderful tasting sauce to grill with or use on your table, made with Kentucky Moonshine Whiskey, naturally sweetened, and with a hint of Chipotle, and our “Germany’s Finest BBQ” sauce, a great hit in Germany, and our “Liquid Taser”, our red habanero hot sauce with a smooth heat, and last but

And don’t forget to live by Ralf’s philosophy “Stay Cool...... Eat Hot!!”

“In health there is freedom. Health is the first of all liberties.” – Henri Frederic Amiel Page 3

Milberger Farms, the official green chile roaster of the Chile Chili Festival at Rock Ledge Ranch, has a great line of products available for sale at the event, as well as at their retai location in Southern Colorado. Pictured above is Shane Milberger, and his son Dalton, both who are integral parts of the farming community and supplying our local community with food.

Thank You To These Partners & Sponsors

Chile Chili Fest, Continued

Continued from Cover

Deep Rock Water with water to cool off everyone’s burning tongues, Katzima Soap Company with beautifully crafted, all-natural soaps and lip balms, and GFX – a Colorado Springs-based company that has developed a product to save you energy and money with drain water heat recovery. Santa Fe artist, Jeff Tabor, was present with his beautiful paintings, speaking with visitors and engaging the audience with colors and styles of his work. The sponsors and partners for the inaugural event included Milberger Farms with their exclusive chile roasting, the Food Truck Renegades with their gourmet food trucks, Kuni Lexus with beautiful, luxury and energy-efficient cars, New Belgium Brewing with their beer, Sustainable Agriculture Research Education (SARE) with their information and educational materials for farmers and ranchers, and Whole Foods Market that carries several of the mentioned vendors products. Rock Ledge Ranch and the Living History Association are the two entities that helped make the first annual

Chile Chili Festival a success this year. Their dedication to teaching the next generation about farming, ranching, and Colorado history, is to be commended. One can support this great organization by donating to their cause or by becoming members and frequenting their many events that take place throughout the year. We encourage you to contact them and become a part of preserving history and nurturing local agriculture.

- for making this first year a huge success. Here is to the Chile Chili fun through the rest of the year in preparation for the second annual Chile Chili Festival.

That’s Natural! is dedicated to events and projects that do great things for local economies and communities – with this inaugural event, we are very happy to have invited vendors and customers from all over the region to celebrate the culinary aspects of the chile pepper – already the planning has started for next year’s festivities, and we want to invite everyone to join us! You can find the event on Facebook, updates on the website (www., and contact That’s Natural! directly at 719-210-8273 or From the That’s Natural! Team - thank you to our sponsors, partners, vendors, and most importantly - guests

“Chili is not so much food as a state of mind. Addictions to it are formed early in life and the victims never recover. On blue days in October, I get this passionate yearning for a bowl of chili, and I nearly lose my mind.” - Margaret Cousins Page 4 Page 5

The Story of Milberger Farms That’s Natural! Reports

Shane Milberger is a first-generation farmer in the Pueblo-Avondale area. Milberger says that his father encouraged him to start farming because he didn’t want Shane “running around with his buddies”. A friend, helped him to get the operation started, and today it is a boon of activity with several product lines, a retail store, and Milberger selling to large retailers and restaurants in the state and beyond. Milberger got started around 1985 (sophomore year in high school) – on “the Mesa” – an area about 7 miles east of the City of Pueblo. He started by renting a farm from the neighbor. Since then, the operation has grown. It is a family-business. Milberger’s son Dalton has been on a tractor since he was 7 years old, and can now do pretty much everything on the farm – including the chile roasting at festivals and Whole Foods. Dalton is heavily involved in the operation of Milberger farms. He is now 16, doing deliveries for the company as well as being the reason for the road-side stand located on Highway 50 – when he was old enough, he asked his father, Shane if they could have a location to sell their products. When you walk into this location, you will be impressed with what they have built.

One of a Kind Chile Roasters Means Unique Roasted Chile You won’t see anyone else in the country using the chile roasters used by Milberger Farms. These chile roasters were designed by a friend of Shane’s - Pete Giodone - and are created to actually peel the chile. When the chiles come out of his roasters, they are 95% peeled – a nice perk for people wanting to package the chile immediately. Milberger’s roasters are the only machines that can do it. The cleaning capabilities of the machines have enabled Shane to customize packages for customers (1-2 pound packages).

When Pete Giodone passed away, Shane felt obligated to take care of Giodone’s customers, and took over his operation of roasting and selling chiles 10 years ago. Now he has and continues to gain a large clientele and market. Products and Where You Can Buy Milberger Chile This season, Milberger Farms will grow a myriad of fine chiles and mixed produce including: chile, bell peppers, cantaloupe, watermelon, sweet corn, basil, dill weed, pumpkins, onions, cucumbers, summer/winter squash, alfalfa, pinto beans, field corn, radishes, red beets, lettuce, sweet peas, fava beans, asparagus, and more. Milberger Farms, as the exclusive chile roaster for the Chile Chili Fest, will be bringing their state of the art chile roasters to roast both chile and corn at the event. Milberger also works with the Mira-Sol Chile Corporation, which creates a line of five salsas. Twelve farmers from the area are involved in this operation. Milberger also makes two of their own salsas, and a bar-b-que sauce. All of these items are canned and processed locally. These will be available for sale at the Chile Chili fest on September 3rd. You can also visit their website at: www. Due to the chile and the packaging that Milberger Farms developed, six years ago Whole Foods contacted Shane – they wanted a locally-grown product for their chile customers. The people and leadership within Whole Foods started building a relationship Milberger. Whole Foods will bring their team out to visit/tour Shane’s farm to give them more knowledge about who the people are, the processes, etc. This in-turn allows them to relay positive comments about the produce because they have been to the farm and have been a part of the operation. Milberger also supplies chiles to King Chef Diner in Col-

orado Springs. King Chef wanted to use local, Colorado chile. Milberger started supplying chiles for restaurants, and now also provides chile for their salsas. King Chef has two restaurants in Colorado Springs and you can purchase their jarred product at Whole Foods Market. Milberger Farms retail market is located at 28570 E US Highway 50 , Pueblo, CO 81006, and their hours this summer are from 8AM-7PM, Monday through Saturday. There is also a website: www. Page 6

Order online:

Many flavors to choose from! Great for Wedding Favors, Party Platters and Corporate Gifts! Brenda’s Perfect Brittle can be a pre-post workout food! A great way to get quick fuel for a workout without all the added fat! Brenda’s Perfect Brittle, LLC. Call us: 505-797-3778 2325 San Pedro NE D-2, Albuquerque, NM 87110 Page 7

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Alicia Archibald - Sustainability C.E.O.

That’s Natural! The nutritional, health, environmental, and political information in this newsletter are based on personal experiences and research by the author(s). The author(s), editor, and publisher do not offer medical advice or prescribe the use of diet as a form of treatment for sickness without the approval of a health professional, nor do they accept any responsibility for your viewpoints being expanded or changed. If you do use the information contained in this newsletter without the approval of a health professional, an attorney, or a mentor that you deem worthy of your consciousness, you are prescribing and directing yourself, which is your constitutional right (that we encourage you to exercise), but the author(s), editor, and publisher assume no responsibility.

That’s Natural! Marketing & Consulting PO Box 1476 Pueblo, CO 81002 (719) 210-8273 Information:

TAKE 5 Five Chemicals to Avoid You may not know where these are in productscheck labels and do your own research! 1. Bisphenol A (BPA) 2. Phthalates 3. PFOA 4. Formaldehyde 5. Polybrominated diphenyl ethers (PDBEs) Five Good Things to Try 1. Brown Rice Tea (powerful antioxidants) 2. Apple Cider Vingar (all-around good for you) 3. Cod Liver Oil (your brain needs it) 4. Green Drink (Kyo-Green is a great brand) 5. Kombucha

Congratulations to Alicia Archibald who is now part of Bestway Disposal’s team – she is this issue’s Sustainability C.E.O. She will be working with Bestway’s recycling initiatives both locally and at the state level. Alicia notes, “After spending the past 10 years working to develop more recycling in my community, I am so excited to be working for the best company in town! Their commitment to waste diversion is evident in their investment in the new Material Recovery Facility (MRF) being built in Colorado Springs to service southern Colorado. It’s like my dream has come true and I get to be a part of the solution!” Bestway Disposal is a fourth-generation family-owned company in Colorado Springs. They are currently remodeling a building in Colorado Springs which will become a MRF, that will eliminate the need to haul recyclables 90 miles to Boulder for processing. Bestway is also excited to announce their new commercial compost service as well. Once operational, Bestway’s MRF will process and sort singlestream recycling. It will then be compressed into bales and be shipped by rail or truck to be reprocessed or reused. The facility also will create 20 to 25 jobs and will expand the company’s collection of about 700 tons of recycling per month to 1,200 tons per month. Known as a “clean air and recycling czar,” Alicia has also assisted the recycling efforts of Keep Colorado Springs Beautiful, contributed to the work of the Pikes Peak Sustainable Business Network, partnered to help the City launch its “Art of Recycling” adopt-a-bin program and led the Southern Colorado Sustainable Communities Technology Expo and Conference in Pueblo, Colorado. She has served on the Citizen’s Transportation Advisory Board, Pikes Peak Rural Transportation Authority Citizen’s Alicia Archibald

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7 “Exchange, like property, is a natural right.” - Frederic Bastiat

Where Conscious Capitalism Meets True Sustainability

That’s Natural!

Conscious Capitalism - Bridging the Gap Between Capitalism and Sustainability Tisha Casida & Jeff Hanson

An unfortunate stranglehold has taken place amongst the words and the emotions we have concerning capitalism and sustainability. Swarms of Wall Street capitalists turn into blood-feasting vampires wanting to profit off of people’s despair. Meanwhile ‘sustainability’ has become a catastrophic national and international power-grab for land, energy, and people’s choices of consumption. Capitalists are often looked at as evil and greedy people concerned only about their own wealth and well-being. Folks who use the word “sustainability” are often looked at as tree-hugging, wealth-distributing environmentalists concerned only about the legislation that attempts to force people’s actions.

other, and they want us to spend all the time in the world on organizing against the “other side” which we have so aptly labeled and categorized.

More and more good Americans are finding themselves caught in the middle, caring about freedom to earn a comfortable living (making money) as well as about the environment (don’t we all like clean air and water?). We are okay with capitalism because it creates economic well-being and freedom. We would like to live in a healthy environment but do not want a federal or universal entity telling us how to make that happen.

For instance, be nice to someone who calls themselves a capitalist and ask them about how they spend their money or if they are interested in donating to any relevant and purposeful (and legit) foundations or causes – you may be surprised about how much of their money they “give away”, voluntarily, to others. For instance, be nice to someone who is involved with a sustainability fair or event and ask them about what they are trying to accomplish with their movement – you may be surprised to find out how much they really care about people’s health and that relationship to the health of the environment. All of this can be done voluntarily when free people act in their communities, doing well by doing good.

I have often lamented about the dangers of categorizing people based off of labels (conservative, liberal, ‘the right’, ‘the left’, Republican, Democrat, Libertarian, Green, etc.). I watch copious amounts of emails every day, fly in and out of my inbox yelling at “the other side” for being “so atrocious, so wrong, so evil”. Do we really think this is doing us – THE PEOPLE – any good? NO – it is not. The more we fight with each other about the issues, the more power those with really dangerous plans for our liberty gain toward accomplishing their pernicious deeds. The people doing true harm to our country and our world want us to fight, they want us to label each

This must move beyond the “us versus them” mentality if we are to truly have any peace, prosperity, or liberty in our country. Benjamin Franklin said, “Do good to your friends to keep them, to your enemies to win them”. This is what we must do if we are to solve the problems we are facing. Just think about if we took 25% of the time we “complain” about the other side and instead use that time to do something positive and actionable.

agree that they want more control over their money and wealth, and they agree that they like to keep decisions closer to ‘home’ or closer to their own community. We will never all agree, and that is a beautiful thing – it makes us autonomous, sovereign, and free. What we must do is work together to find common ground and produce a strong and positive force that will be able to create a prosperous, peaceful, and free community. If you are reading this, you are already on the conscious commerce path. Thank you for being part of it by participating in our publication and the Chile Chili Festival. Please share this experience with your friends and family and together we can build a better world one community at a time.

You see, there is nothing wrong with caring about money and there is nothing wrong with caring about the environment. We, as Americans, need to start at that point when we have discussions about capitalism and sustainability. HOW THESE TWO THINGS ARE CREATED, IMPLEMENTED, AND ACCOMPLISHED are what are important. And, if you talk to most people, they

“Do good to your friends to keep them, to your enemies to win them.” - Benjamin Franklin

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Company Profile

Katzima Soap Company Nestled in the mountains of Northern New Mexico is a soap company that cares about your skin’s health. It’s no secret that the environment can be harmful to the largest organ in the body – the skin. Detergents, pollutants, common household cleaning products, beauty products can all contain common enemies of the human body. Human skin absorbs just about everything you put on it, so why not take better care of your skin and body with pure and natural products? Rebecca Sakelaris, proprietor of Katzima Soap Company, is dedicated to producing nourishing soaps crafted with the ingredients only nature can provide. Her soaps contain all natural oils such as soybean, coconut, olive, and canola oils – products that love your body instead of harming it.

skin. Customers with problem dry skin may prefer the added natural moisturizers in the Goat’s Milk line of soaps. The Boutique soaps are made with the same natural ingredients as the others, but may also contain oxides and/or fragrance oil for color and scent.

Constantly striving to perfect her products, Rebecca produces her soap only in small batches to ensure high quality and freshness. She offers a variety of soap lines: All-Natural, Goat’s Milk and Boutique. The All-Natural line contains only ingredients made by Mother Nature, lightly scented with essential oils or unscented for those with the most sensitive of

Katzima soaps are true soaps. True soap is a cleanser made with simple ingredients that are good for your skin, whereas mass-produced commercial bars typically contain synthetic detergents. Because of this, the FDA regulates their labeling of ingredients, but buyers beware: their advertising claims are not regulated. Consumers note: you may hear the word “soap” in commercials or you may read the word “soap” in advertising, but the word “soap” cannot be displayed anywhere on the label unless the product is true soap. Handcrafted soap, on the other hand, is true soap. True soap is what was made and used by mankind for centuries before synthetic detergents were created in the 1930s. By combining oils or fats with an alkali (“lye”) and water, true soap is made. The products of this reaction are soap and glycerin. Soap cleanses the skin, while glycerin moisturizes it. Lye is not a synthetic chemical – it can be made by soaking wood ashes in water!

gentle to dry and sensitive skin. Rebecca says people frequently ask if there is lye in the soap. The truth is there is no lye left in the final soap product. Lye is used in the initial production of the soap to create the chemical reaction between the water and oils. This reaction is called saponification, and lye is no longer present by the end of the process. Katzima’s intricate soap-making process and use of superior ingredients earn their soaps the title of “hand-crafted”. People can use them daily with confidence. Modern life means our skin is engaged in an environmental war, and using natural soaps from Katzima can help protect you and your skin from further damage.

To learn more visit us at or call Rebecca at 888-818-9424

Glycerin is naturally produced during the handcrafted soap-making process. Glycerin is a humectant, which means it attracts moisture from the air and holds it to your skin, thereby creating a moisturizing effect. Pound for pound, glycerin costs more than soap. Some soap manufactures remove the glycerin from their soap and sell it to manufacturers of other products, such as lotions, shampoos, conditioners, cellophane, etc. Katzima Soap Company does not remove the glycerin from their handcrafted soaps. Soap made by Katzima contains all of the naturally occurring glycerin. This glycerin, combined with Katzima’s super-fatting technique, creates soaps that are

“If people let the government decide what foods they eat and what medicines they take, their bodies will soon be in as sorry a state as are the souls of those who live under tyranny.” ~Thomas Jefferson, 1781

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Good American Post Staff Reports

“The Constitution is not an instrument for the government to restrain the people; it is an instrument for the people to restrain the government lest it come to dominate our lives and interests” - Patrick Henry

Shelley McPherson, owner of American Wiping Rags with her custom delivery van. PHOTO CREDIT: Small Business Development Center & Steve Bigley - APS

American Wiping Rags That’s Natural! Staff Reports

Shelley McPherson is also known as the “Rag Diva”. An entrepreneur with Navajo blood, this small-business owner is building an American company that recycles, promotes capitalism, and provides valuable products to the marketplace. Just what are these products? American Wiping Rags (AWR) manufactures ten different types of disposable cotton wiping rags and all of these come from 100% recycled cotton material. AWR also has a microfiber cleaning line including microfiber cloths, mops, and dusters. If you are unfamiliar with microfiber cleaning products, they have a unique ability to attract dust, lint, dirt, and grease and trap these particles within the microfiber; the microfibers are also extremely absorbent and can absorb several times their weight in liquid (and can be washed at least 200 times and are biodegradable). In 2009, AWR added another product made of paper, wool, and cotton that can be used to contain oil-based spills as well as hazardous liquids.

AWR is a 100% minority woman owned business. McPherson has three parttime employees that assist in the manufacturing and shipping of these product lines to customers around the country. Being a small-business owner is no small task, and McPherson is familiar and trained in all aspects of a business including sales, delivering, bookkeeping, and marketing. The “RagPeople News”, a seasonal newsletter from AWR, is one of McPherson’s marketing mechanisms in addition to working with several chambers of commerce, business networks, leads groups, and the Small Business Development Center (SBDC) to name just a few. McPherson’s dedication to people, her community, and her country, is commendable. Although seeing some effects from the economic downturn, the Rag Diva’s will to prosper, to work even harder, and to grow and expand during this crucial period is wielding great results for American Wiping Rags. Just this year, McPherson, 719-471-0910

with the assistance of Diamond Autocraft, created her newest marketing endeavor – the AWR van (pictured above). This ’82 Chevy C-20 has an all-custom body and paint job that reflects the American spirit and even wins McPherson salutes as she drives by.

Are you a Farmer? Producer? Restaurant? Cafe?

An interesting mix of sustainability, recycling, conserving, and entrepreneurship is what makes AWR a truly unique company that is thriving because of its sustainable value chain and McPherson’s dedication to the customer through her product offerings. You can learn more about AWR from the website,, and you can call McPherson if you would like to learn more about her products and services (719-671-7604).

Advisory Council and the Colorado Association for Recycling Board of Directors.

“You can never have an impact on society if you have not changed yourself.” - Nelson Mandela


“The fight to save family farms isn’t just about farmers. It’s about making sure that there is a safe and healthy food supply for all of us. It’s about jobs, from Main Street to Wall Street. It’s about a better America.” - Willie Nelson

Do you Support Local? We Want to Hear YOUR Story!

Archibald, Continued from Page 8

Conserve Resources Save Money

Why Rags?

“I wanted to make a difference in the world. I was raised to recycle and decided to start my own business where I could make a difference and keep lots of extra stuff out of the landfills. I buy materials for the rags that can be recycled or reused before they end up in the landfills.”

Alicia Archibald was selected as a Rising Star 2010 by the Colorado Springs Business Journal. She was honored with the Catamount Institute’s Individual Sustainability Award in 2009 for her contribution to implementing innovative strategies of

sustainability throughout the Pikes Peak region. Additionally, she has been a nominee of Veda Salon’s Greenie Award for the past two years. THANK YOU Alicia for what you do for our community!

Sustainability C.E.O.s

If you or someone you know is a Sustainability CEO, we want to know! CEO stands for Community & Environment Organizer – someone who is doing great things for our community! We feature winners every issue, with all of our applicants and what they are working on – online. Tell the community what you are doing! We, the people in our communities, are who make the difference when it comes to taking care of our families, our community, and our planet. That’s Natural! is dedicated to educating and informing Colorado about sustainable people, products, and services. Please answer these questions, send us back this form, and then you will be notified if you are our next Sustainability CEO, and you will be added to our data-base of positive-change-makers. Email: Page 13 Page 14


@mikes2kitchen Page 15

what is



Every day, farmers and ranchers around the world develop new, innovative strategies to produce and distribute food, fuel and fiber sustainably. While these strategies vary greatly, they all embrace three broad goals, or what SARE calls the 3 Pillars of Sustainability:

Photo by Troy Bishopp

Profit over the long term Stewardship of our nation’s land, air and water Quality of life for farmers, ranchers and their communities

There are almost as many ways to reach these goals as there are farms and ranches in America. A cattle rancher might divide his rangeland into paddocks in a rotational grazing system to better manage soil and water resources while improving animal productivity. A field crop farmer might implement a rotation to break up pest cycles, improve soil fertility

and cut costs, or use cover crops—non-cash crops grown for their benefit to the soil and ability to suppress weeds. A fruit and vegetable grower might try a new marketing approach such as selling directly to restaurants in a nearby city to gain a larger share of the consumer food dollar. No one recipe works on every farm and ranch. But to

give a flavor of sustainable agriculture at work, we have profiled the sustainable operations of eight of SARE’s many cream-of-the-crop grantees—including producers, researchers and educators. To get a more complete picture, view 61 in-depth profiles in SARE’s book The New American Farmer, 2nd edition at www.

Best Practice Sampler

It is impossible to list all the innovative and varied practices farmers and ranchers use to improve sustainability, so consider SARE’s list below a sampling, not a prescription, of best practices.



Nutrient Management

Farmers and ranchers can boost their financial sustainability by using a greater diversity of marketing techniques: processing on-farm; creating value-added products and a strong brand identity; conducting market research to match product to demand; selling direct to consumers at farmers markets, communitysupported agriculture (CSA) enterprises, roadside stands or through the Web; and delivering to restaurants, small grocers and local institutions—to name just some techniques.

Management-intensive, or rotational, grazing systems keep animals moving from pasture to pasture to provide high-quality forage and reduce feed costs. An added bonus is that—with a little attention from the farmer or rancher—grazing animals distribute manure across the field, which contributes to soil fertility and reduces the need for purchased fertilizer inputs.

Well-managed and properly applied on-farm nutrient sources—such as manure and leguminous cover crops—build soil, protect water quality and reduce purchased fertilizer costs.

Community Vitality Thriving communities—rural and urban—are a key to quality of life for all. When farmers and ranchers hire help and sell in nearby communities, for example, they contribute to the local economy. In turn, they have a nearby hub for raising their families and a possible market for their products.

Ecological Insect And Weed Management Ecological pest management avoids single-bullet solutions that can harm beneficial insects, and instead uses a combination of many complementary strategies—for example, biological controls such as trap crops for insect pests, physical removal of weeds and insects, application of chemicals if necessary, and other methods such as selecting crops that smother or shade out weeds and creating habitat for beneficial insects.

SARE is a national grants and outreach program working to advance sustainable innovations to the whole of American agriculture. SARE awards grants to farmers and ranchers, researchers, educators, community organizers and others, and publishes practical, how-to books, bulletins and online resources. SARE is part of USDA’s National Institute of Food and Agriculture (NIFA). For more information on SARE grants and publications, visit

Conservation Tillage Many soil conservation practices—contour tillage, reduced tillage and no-till, to name a few—help prevent soil loss from wind and water erosion. Conservation tillage systems also help minimize soil compaction, conserve water and store carbon to help offset greenhouse gas emissions.

Cover Crops Growing plants such as rye, clover or vetch after harvesting a cash crop can provide multiple benefits, including weed and insect suppression, erosion control and improved soil quality. Cover crops are now grown on millions of acres across the country.

Crop, Livestock And Landscape Diversity

On-Farm Energy Conservation And Production Farmers and ranchers are using energy-saving devices, windmills and solar power, while also learning how to grow and process their own fuel. These practices not only make farm operations more profitable, clean and efficient, they help reduce dependence on foreign oil and reduce greenhouse gas emissions.

A Whole-Farm Approach A whole-farm approach combines the practices listed above into one integrated management system that works with nature: Reducing tillage and careful application of on-farm nutrient sources, for example, build soil organic matter; energy costs are reduced when fuel is produced from waste or renewable sources; pests are controlled by plant and landscape diversity; income is boosted by more efficient use of on-farm resources—and the list goes on.

Growing a greater variety of crops and livestock—especially genetically diverse open-pollinated plants and heritage breeds—can make a farm more resilient to diseases and pests, as well as extremes in weather and market conditions. Certain agroforestry techniques— inter-planting trees with crops and growing shadeloving specialty crops, for example—help conserve soil and water, provide wildlife habitat and increase beneficial insect populations.

Every Issue, That’s Natural! will Feature Farmers & Producers who have been involved with sustainable agriculture and the SARE Program. Find more information at

Ana Vivar sells a bounty of vegetables at a market in Santa Fe, N.M. The produce is from Santa Cruz Farm, where Don Bustos, Vivar’s father, uses ecological pest management, cover crops, on-farm energy production and other sustainable techniques.

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Recollection in Tranquility: The Concept of Art in the Southwestern Landscapes of Trinon Crouch John F. Welsh

In the 1802 Preface to Lyrical Ballads, the groundbreaking collection of poetry he co-authored with Samuel Taylor Coleridge in 1798, William Wordsworth defined poetry as “emotion recollected in tranquility.” Wordsworth and Coleridge created a new form of poetry that became known as “Romanticism.” Central to the vision of the Romantic poets was the notion that the artist’s interaction with any object or idea generates a tension between “powerful feelings” and the tranquility of “contemplation.” The artistic process resolves the tension between the “powerful feelings” and contemplation into a new feeling that emerges from the artist’s exploration of both emotion and thought generated by the object or idea. The “new feeling” is the retention of the initial feelings prompted by the object or idea, and their transformation as they are contemplated by the artist. The Romantic ideal conceives art as the craftwork of representing or externalizing the “kindred emotion” into a fixed medium. Wordsworth’s concept of poetry and art provides a valuable standpoint to appreciate the fascinating southwestern landscapes of Trinon Crouch, a Santa Fe artist whose paintings evoke the light and color of his dominant subject matter, the mountains and environs of northern New Mexico. Mr. Crouch is a native of the southwestern United States. During his forty years of experience in oil painting he has produced several hundred paintings that have been enthusiastically collected across the United States. He is one of the “Santa Fe Six” who are represented exclusively by the Art Exchange Gallery, located on Canyon Road in the heart of Santa Fe’s prestigious art community. Trinon Crouch was born and raised in El Paso, Texas. He received his first art award in 1968 when one of his oil paintings was selected for show at the World’s Hemisfair in San Antonio, Texas. This honor was soon followed in 1970 when he received an award for his oil paintings from the El Paso Art Association exhibition at the El Paso Museum of Art. He graduated with a baccalaureate in English Literature from the University of Texas at El Paso in 1974 and subsequently moved to Jackson, Wyoming. During his years in Jackson, Mr. Crouch searched for an approach to his own artistic expression by experimenting with both subject matter and a wide variety of techniques. However, his work using oil on canvas to paint landscapes endured and soon emerged from this search as his primary interest. The power and awe of the Grand Tetons and the Snake River plain further increased his interest in landscape. “I am a hunter of light and weather conditions as they express mood. A sense of mood in a scene is created by a condition of weather or changing light. I may commit to paint a scene because of my interest in elements in the landscape, but the lighting and the weather make or break the painting.” He returned to El Paso in 1980 to assume a faculty position at a local college to teach art history and illustration. For the next three years he continued to practice landscape painting in the open air and high desert country of west Texas, northern Mexico, and southern New Mexico. At this period in his career, he refined his concept of art, especially with the Organ Mountains around Las Cruces, and the Gila Wilderness of southwestern New Mexico. The sensations of weather, topography, and the changing seasons began to assume prominence in his work. “High Plateau” is an example of his recent work that

Trinon Crouch, High Plateau, 2009, oil on canvas, 22” x 30”, Art Exchange Gallery, Santa Fe, New Mexico.

illustrates many of the concepts he developed early in his career. The subject of this painting is a vast plateau near Marfa, Texas, that had an initial fascination for him because his paternal grandfather was a cowboy in the area in the early 1930s. The scene conveys a sense of infinite expanse and distance, coupled with the juxtaposition of flatness and elevation. The artistic integration of the physical elements is made possible by an awareness that the light, weather, and color help give form to the artist’s rendering of the object. The light and color of the sky, clouds, and land emerge as the real subjects of the painting. Attracted by the combination of mountains and high desert, Mr. Crouch moved to northern New Mexico in 1983 and has since made Santa Fe his permanent home. The variable light reflected by the Sangre de Cristo Mountains encouraged him to commit himself fully to painting open-air, on-location, oil on canvas landscapes. As his approach further matured in the New Mexican environment, Mr. Crouch realized that the interaction effects of light, weather, and color are as much the subject as the physical scene he paints. Ultimately, light, weather, and color cannot be separated from the object. They are part of a whole that constitutes the image the artist intends to capture. Since the external object changes with time and weather, the open-air, on-location work must be supplemented or refined by work inside the studio. Using Wordsworth’s definition of poetry, the artist’s image of the physical object must be augmented by its recollection in the tranquility of the studio. The task of the painter is complicated by the need to mediate the tension inherent in the differences between painting in nature and painting in the studio. In nature, the object the artist attempts to capture, or the source of the image the artist intends to express, changes with time, light, and weather. Nature has considerable clout to influence when the painting is finished; it shapes or determines when the image has the desired effect. Painting in the studio is different. In the studio, the artist asserts more control over when the painting is finished, or how the image will be externalized. In nature, the artist attempts to capture the immediacy of the image and anticipate its transformation in time and space. The artist transforms the immediate image through a recollection of the image captured in the tranquility of the studio. Mr. Crouch’s painting “Santa Fe Glow” helps illustrate his approach. The painting is part of a series that portrays an effect of light that appears on the Sangre de Cristo Mountains, especially in early autumn. The pink, purple,

Trinon Crouch, 2007, Sunset Over the Hills, oil on canvas, 24” x 36”, private collection.

fleeting, altered very quickly by time, light, and weather. The mental image must be constructed very quickly and deliberately by the artist. It is subsequently altered by memory and the recollection that takes place in a different time and environment. Central to Mr. Crouch’s philosophy of his art is the idea that the recollection that occurs in the studio is not a distortion, but an opportunity to approximate the “kindred emotion,” the initial image. While it is separate from nature and the immediate experience of the object, the studio frees the artist from the alterations of the image imposed by time, lighting, and weather. It provides the time and space the artist needs to approximate the intended image. Mr. Crouch uses a threepronged method to reconstruct the image of the object. First, he makes plein air sketches and paints while experiencing the object on-location in the moment. Second, he collects other data, such as taking photos of the object at different times, lighting, and angles. Third, he studies the data he has collected and reconstructs a mental image in the studio until it approximates the “kindred emotion” of the initial image. Thus, the artistic process is defined by the craftwork necessary to recapture the immediate image. The product is not the direct expression of the immediate image of the object, but its approximation based on a variety of data sources. The scene presented in the painting titled “In the Country” was inspired by a drive down a country road along the border of Colorado and New Mexico. “The scene vibrated with the colors of Autumn and it had a certain lonesome abandon about it.” What also emerges as significant in the painting is the intimacy and tranquility of the house. The “lonesome abandon” of the home surrounded by tall shade trees offers the promise of relief from the sun and a guarantee of privacy and tranquility, qualities that were refined in the studio. In each case, Mr. Crouch’s plein air painting is supplemented by work that enables him to say something about the object that is not dictated by the natural environment. The artist’s perception of the object is not a photocopy of a scene, but the active imaging of an idea in the moment. The artist’s recollection of the image captured in the tranquility of the studio is the mediation of the inherent tension between thought and emotion. The studio enables the artist to approximate the image s/he intends to externalize. Following Wordsworth, Trinon Crouch demonstrates that the recollection that occurs in the tranquility of the studio is a rich synthesis of poetry and painting.

Trinon Crouch, Santa Fe Glow, 2009, oil on board, 10” x 14”, Art Exchange Gallery, Santa Fe, New Mexico.


and golden hues of the mountains and sky occur at dusk, looking eastward toward the mountains, away from the sun. The glow the mountains reflect from the sunset is perceptible but transient, lasting only from one to five minutes. The fleeting glow requires that the painter “be prepared with paint, brushes, eyes, and mind to seize that moment of glowing color,” says Mr. Crouch. The transient nature of the object also seems particularly acute when the onset of dusk is coupled with the potential of thunderstorm. In “Sunset Over the Hills” Mr. Crouch captured the brilliant lighting and deep colors that the Trinon Crouch, In the Country, 2009, oil on board, 10” x 14,” Art Exchange Gallery, Santa Fe, New Mexico. clouds reflect at sunset in northern New Mexico. The clouds, in particular, become bright purple at this time Trinon Crouch is represented exclusively by Art Exchange Gallery, of day, although their edges are tinged with red, orange, Santa Fe, New Mexico. He can be contacted and his work can be and yellow streaks as the sun drops below the horizon. viewed through The object, in this case the light cast on clouds at sunset, John F. Welsh is a writer living in Santa Fe, New Mexico. perceived by the artist as an image in the moment, is His web site is

On your first anniversary at New Belgium Brewing you get a shiny new cruiser and employee-ownership. It comes with a feeling of trust, empowerment, and the desire to do what’s right. Together, we have decided

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that minimizing our environmental impact, contributing to our community, and encouraging the growth of each other is the right path for us. We call it Alternatively Empowered. And it pedals us all.

New Belgium Brewing - Official Beer for the 2011 Chile Chili Fest from That’s Natural! Marketing

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Bridging the Biofuel Transition: A Simplified Approach Using Straight Vegetable Oil By Dr. Perry E. Cabot, Colorado State University Like many people, I first became aware of biodiesel about 10 years ago, in my case when I was in my Ph.D. program at the University of Wisconsin-Madison. One evening at a cohort’s get-together, I remember meeting one of those “off the grid” types that are prevalent in the Madison social structure: part-time student, full-time activist. In between swigs of his microbrew, this guy raved on and on about some old Mercedes he converted to run on vegetable oil. “Burns clean and smells like French fries,” he noted, consistent with the typical refrain. As he explained the details to me, I learned about the book From the Fryer to Fuel Tank (2003) by Joshua Tickell, which I picked up a few days later. Unlike my acquaintance, however, I never did buy a diesel vehicle, or really even commit to biodiesel at all for that matter. To be honest, the idea of propositioning the local McDonald’s (or Burger King or wherever) just seemed like a lot more work than I was willing to put in for what I surmised would be a fairly insubstantial impact on my wallet, however progressive the idea might be. To be even more blunt, the whole approach had a sort of “bottom feeder” stigma to it, which is not to say that it wasn’t sensible, but I wasn’t sold on the idea that sucking spent oil from fast-food grease traps was going to make a noticeable dent in the larger sphere of the fossil fuel crisis. I have a feeling that my Mercedes-driving acquaintance would agree with me, and probably even admit that his purposes were more selfish than virtuous. He may have just wanted to save a few bucks on gas and probably gain a little notoriety for using such a novel fuel alternative. Anyone with even a cursory understanding of sustainability issues, however, knows that these “frybrid” drivers aren’t misguided. Over the past decade, there is mounting support that biofuels will be critical to our civilization’s future relationship with energy, both in the United States and abroad. Those who watch this topic closely are likely aware of the Renewable Fuels Standard (RFS) promulgated in the Energy Independence and Security Act of 2007, along with the recently expanded

RFS-2 signed earlier this year. The second installment of this standard now specifically outlines a component for U.S. diesel fuel, requiring the use of 650 million gallons of biomass-based diesel in 2010, increasing gradually to 1 billion gallons in 2012. The RFS2 further stipulates a minimum of 1 billion gallons for domestic use from 2012 through 2022 (NOTE: USEPA is also authorized to increase the requirement). While these numbers might seem large, it is quite sobering to compare them with current U.S. diesel fuel consumption – approximately 50 billion gallons per year. A similar parallel exists in regards to motor gasoline and its alternatives (ethanol, etc.). So, the new era of biofuel is being ushered in about as rapidly as it takes one to climb out of – well, a tarpit. Aside from the lack of real political muscle on this issue, a number of other factors continue to stifle progress towards a broad energy economy for renewable fuels. In regards to biodiesel, for example, these various factors include the lack of a stable market (arguably made worse by delays in extending the $1-per-gallon Biodiesel Tax Credit, set to expire again this year), along with intense competition between various renewable fuel sectors and approaches, and the underlying fact that the nature of the problem with which we are dealing is indeed quite complex. Nevertheless, in the aftermath of the Deepwater Horizon oil spill in the Gulf of Mexico, the arguments supporting increased use of biofuels are becoming ever more relevant. Whether it is the energy security proponents who advocate ways of reducing US military incursions into hostile yet oil-rich countries, or environmental activists who favor carbon neutral approaches and lower greenhouse gas emissions, the dialogue always comes back to biofuels being integral to these goals.

Unfortunately, a sudden shift away from using petroleum-based fuels is unlikely in the coming years and perhaps decades, given that competing social, economic and political forces are not currently aligned to support this transition. The biofuel agenda continues to be valid and ever more timely, however, so what options are available as a “bridge” to continue moving on this path, until the more complex and larger solutions bear out? Consider the words of Gen. George Patton, whose maxim that “a good plan implemented today is better than a perfect plan implemented tomorrow” befits this transition. One such “good plan” in underway right here in the Arkansas Valley, at The Big Squeeze, LLP in Rocky Ford (about 50 miles east of Pueblo on Highway 50) started by producers Hal Holder, Joel Lundquist and Rick Young. Adopting an approach from Daniel McAmoil, a Kansas grain farmer and cattle rancher, the three men invested in the necessary equipment to extract straight vegetable oil (SVO) from oleaginous (oilseed) plants, such as canola (Brassica napus L.), sunflower (Helianthus annuus), and camelina (Camelina sativa). The main goal was to develop a comparable low-viscosity fuel derived from SVO, which they could grow easily on their farms, while Continued Page 20

“I am just absolutely convinced that the best formula for giving us peace and preserving the American way of life is freedom, limited government, and minding our own business overseas.” - Ron Paul


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Bridging the Biofuel Transition, Continued

Continued from Page 19

avoiding the challenges of traditional biodiesel production. Making biodiesel, for instance, requires an alcohol input, such as methanol or ethanol, in the presence of a potentially dangerous catalyst, such as sodium hydroxide or potassium hydroxide), then yielding glycerin as a by-product. Furthermore, while SVO can be burned in typical diesel engines, some modifications are necessary for heating so it moves through the fuel lines and burns effectively when it reaches the combustion chamber of the engine. Having decided that these engine modifications were only slightly less cumbersome than full-scale biodiesel production, the approach adopted by The Big Squeeze is based on a simple modification of the SVO itself. The key ingredient? Regular unleaded gasoline (RUG), and yes – I was perplexed too. The Big Squeeze, to be clear, does not actually produce biodiesel, or any fuel for that matter. Instead, for a nominal fee based on tonnage, they simply process the oilseed so that local farmers do not have to invest in the expensive equipment needed to extract the clean oil. Moreover, the “cake” that remains after processing is also an optimum feed for animal herds, and offers a financial return along with the oil. Thereafter, the SVO user needs an on-farm metered tank system (Figure 1) in order to mix SVO and RUG at approximately a 3:1 ratio to achieve a specific gravity (SG) of 0.865. The specific gravity can be measured easily with a simple tool called a hydrometer, available for about $40-$50 through a laboratory equipment supplier. Aside from its simplicity, the reason why this mixture is remarkable is that the 3:1 ratio means that for every gallon of fuel used, approximately 75% is derived from vegetable oil, while the remaining 25% would still come from petroleum-based fuel. Obviously, this is not a small reduction. The blend ratio may have to be modified somewhat depending on temperature conditions, for instance, but significant reductions are still available. Since fuel costs are one of the single largest and most uncertain expenses faced during the cropping season, farmers in the Rocky Ford area have used this method for several years to power farm machines and vehicles with favorable results. The simple SVO/RUG mixture has been used in unmodified diesel engines, thus far without problems or any reduction in their performance. In 2009, I heard Mr. Holder speak at the annual Arkansas Valley Farm/Ranch/Water Symposium & Trade Show. Although my knowledge of biofuels was somewhat negligible, I was intrigued by the idea that oilseeds, particularly winter canola, might offer a viable alternative to crops like corn and alfalfa, which will be unrealistic in settings of reduced water supplies. Agricultural production in the Lower Arkansas Valley of Colorado will continue to be impacted by water rights transfer and lease arrangements in the coming years. Much of the water once used for irrigation will be used by municipal and industrial (M&I) interests. These shifts will require significant adaptation within the region as agricultural practices change, but I

do not believe it is a foregone conclusion that water transfers will cause agriculture to deteriorate. Over the past year, Colorado State University (CSU) has worked with the Lower Arkansas Valley Water Conservancy District, Southeast Colorado Resource Conservation & Development Council, and Colorado Department of Agriculture to secure funding for further testing of oilseed crops that can be used in this simplified approach to biofuel. For example, we have conducted research on various lines of winter canola during the 2008, 2009 and 2010 cropping seasons, which showed production averaging 1,583 lb/acre (Figure 2), yielding between 50-100 gallons of SVO per acre. This work will continue for more seasons as we continue to evaluate the yield potential of canola in the Arkansas Valley, along with other oilseed crops such as sunflower and camelina. As our research continues, we will better understand the proper management portfolio for these crops and the yield goals will continue to improve. While the Arkansas Valley will probably never offer the climate for “explosive” yields on oilseed crops, they provide a greater return to the land than simply letting it fallow and being overtaken by weeds. The CSU Engines and Energy Conversion Laboratory is also participating to compare several of the SVO/ RUG blends to typical diesel fuel. Though the project is in its preliminary phase of testing, our results indicate performance similar to typical diesel fuel. For example, three different blends were tested for power availability in a 4.5L John Deere tractor engine (Figure 3) using a dynamometer at the CSU facility. Results indicated 151.33 hp available for a “diesel baseline” representing typical petroleum-based diesel, as compared with 134.01, 140.62, and 142.99 for blends representing 68%, 34%, and 23% SVO respectively. These percentages represent the Blend A, B, and C in Figure 3. The remaining elements of the mixture included RUG or some fraction of RUG and actual diesel fuel. These results are expected. The physics alone will not allow any increase in power when using SVO because the energy is just not in the crop oils to produce it. Diesel fuel, for example, has a heating value of about 43 MJ/kg (mega‐joules/kilogram) while most crop oils, including canola and sunflower, hover around 37 MJ/kg. The assessment from users of the Big Squeeze blended fuel, however, is that they do not detect any noticeable change. Continued research will evaluate whether the comparable experience is due to other factors, such as the increased lubricity associated with SVO as compared with typical diesel fuel

Our environmental results indicated a slight increase in the oxides of nitrogen (NOx) emissions (Figure 4) while reducing hydrocarbon and carbon monoxide (CO) emissions (Figure 5). In regards to the oxides of nitrogen, these emissions have been documented to increase or decrease in comparable tests, depending on the engine family and testing procedures. Our continual research will examine this issue in greater detail. The reduction of hydrocarbon emissions, however, is consistent with other biofuels such as biodiesel. In conclusion, the readers are most likely aware that the concept of using vegetable oil as a fuel is nothing new. Dr. Rudolf Diesel first developed the diesel engine in 1895 with the full intention of running it on a variety of fuels, including vegetable oil. Diesel demonstrated his engine at the World Exhibition in Paris in 1900 using peanut oil as fuel. In 1911 he stated “The diesel engine can be fed with vegetable oils and would help considerably in the development of agriculture of the countries which use it.” In 1912, Diesel said “the use of vegetable oils for engine fuels may seem insignificant today. But such oils may become in course of time as important as petroleum and the coal tar products of the present time.” As we approach the 100-year anniversary of these statements, Dr. Diesel’s thinking surely seems remarkable for his time. We should be comforted, however, by the fact that we face a very soluble problem, considering that even 100 years ago a dominant use of biofuels was entirely reasonable. Although automotive and mechanical technology has changed and become more demanding, we have solutions that can take us to the next generation of fuel consumption, as long as we can bridge the transition effectively. The Big Squeeze offers one such solution as an immediate measure to help meet the goals required by this bridge. Dr. Perry Cabot is a Water Resources Specialist and Affiliate Assistant Professor for Colorado State University. He completed his Ph.D. in Agricultural Engineering and Land Resources at the University of Wisconsin.

Food Combining Made Easy by Herbert Shelton, A Book Review

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Chris Stern

What Happened to Eden? Imagine a world filled with free food, perfect health and good natured, law abiding citizens. No laws are needed because the human inhabitants of this world lack the scourge of inappropriate desire. Lacking inappropriate desire, people exhibit unselfish, indiscriminate virtue. Such a world, dubbed the Garden of Eden exists in the book of Genesis of The Holy Bible. Interestingly, accounts of this world also exist in The Analects given by Confucius as well as ancient Daoist traditions. All three of these, essentially historical or even simply ideological accounts arrive at the same conclusion. At some point during the course of the existence of Eden, something happens and humankind starts to inherit a world filled with greed, selfish desire, and man-made laws that cannot, it seems, remain unbroken. In modern times, a little known movement, dubbed the Natural Hygiene Movement, proposes that the ideals of an Eden like existence have not completely fallen away from humanity. Rather, through proper and disciplined choices, based on the scientific research undertaken by medical doctors, all of humanity contains the ingredients necessary to regress back to an Eden-like existence. In his classic book, Food Combining Made Easy, Herbert M. Shelton takes up a mere sixty-three pages of a reader’s time to expound on the essential dietary choices which contain the power to awaken Eden in all of humanity. First published in 1940, Food Combining Made Easy remains available to today’s reader. Mainly a practical guide to eating, this volume does touch on the need to balance emotional and physical aspects of a person. For a person capable of following a few simple rules, however, this little book provides strict guidelines that go beyond simply eating those vegetables that a lot of mothers and doctors have given up attempting to facilitate. Compared to modern societal staples of fast food, junk (processed) food and more food – this little book seems stricter than ten pairs of helicopter parents put together. The most fundamental aspect of these rules is that they are based on digestion. Medical Doctors in the 1800’s conducted, live, practical research on digestion. The rules then are a product of their findings along with Shelton’s own experiences and those of the people he treated. It is worth mentioning that in his lifetime, Shelton was jailed several times during his life for practicing medicine without a license. In 1921 he graduated from the American School of Naturopathy with a Doctor of Naturopathy (ND) and a Doctor of Naturopathic Literature (ND Lit). He published over forty books and ran several sanitariums across the country. Still, he was plagued with legal battles as the establishment was and still is critical of his views.

The rules that are put forth in Food Combining Made Easy are simple, but they do fly in the face of what is considered American cuisine today. There are many stakeholders present that would contest any truth that these rules may or may not contain. These stakeholders can be summarized within the groups of for profit industries as well as the individual desires of appetite. Basically everyone is a stakeholder in the current notions of how one should eat and remains one of the most difficult notions to deconstruct, both personally and collectively. Based on my own self knowledge and personal experiments, I posit that this has been the case since the beginnings of civilization. In relation to the Garden of Eden, my idea is essentially that the Fruit from the Tree of Knowledge actually represents the beginning of processing foodstuffs and combining them in unnatural ways in human history. Perhaps there never was a time when all people on this planet ate natural diets. Nonetheless, one thing I do know for certain through my own experience is that the practical implementation of the natural diet put forth by Shelton in Food Combining Made Easy, practiced over time (two or more days) brought an Eden-like existence directly into my personal viewfinder. Following are the basic rules, organized in the three-meals-aday schema of daily sustenance that most world citizens desire to enjoy today. These are purposely abridged; something that is a keystone to harnessing the potential of this information is to take that personal step forward and discover for yourself how this information can be used and what further information you might need to further your own understanding. For starters though, you might try these rules for a day as a personal gauge. After all, what is one day without a sandwich and all of its manifestations that tend to be the very definition of American Cuisine (i.e. burgers, pizza, burritos, chow mien, spaghetti etc.). Breakfast – Eat fruit. Fresh fruit is a natural combination of vitamins, nutrients and simple sugars that will provide a quick and lasting boost of energy nicely regarded at the beginning of the day. Watch out for fruitful combinations that put acids and bases together. For Instance, Apples and oranges do not combine as well as oranges and strawberries. For evidence of this, try combining baking soda and orange juice in a container without entertaining a naturally energetic reaction. Lunch – Eat starchy vegetables such as squash, potatoes and/or whole grains with vegetable salad. The complex carbohydrates in these types of vegetables will sustain your

energy levels for the rest of the day while naturally providing vitamins and minerals. Leafy greens are the backbone of a vegetable salad but other examples exist as well. Watch out for processed carbohydrates as most of the nutrients have been leached from the flours during the processing. Attempts to add vitamins and nutrients to processed food would not need to occur if the food was not processed. In essence, keep it natural. Dinner – Choose a single protein source and eat this with vegetable salad. Meaty proteins are all flesh, so there is not a problem combining different meats. However, cheese is a separate type of protein from meat and do not combine well. Similarly, natural proteins are found in a variety of foods that are grown that should be kept to a single source of protein (i.e. nuts, chickpeas etc.). Proteins at the end of the day help facilitate the natural healing process as these materials are largely what the body uses to repair itself. Separated from the starches, the body is able to utilize the individual nutrients most efficiently and effectively. Water – Do not drink water with a meal. This washes away the digestive enzymes needed to properly digest the food. Drink water at least ten minutes before a meal and after enough time has passed for the meal to be digested. Cheating – When cross-combining does occur, Shelton recommends skipping a meal to allow the body time to digest the food properly. In his landmark book, Food Combining Made Easy, Shelton provides a definition of eating that largely escapes civilized minds today. Are his rules a road map to Eden? Was there ever an Eden or a Golden Age like those described in the literatures that survive from the past into the present? Can we as individuals transform ourselves, thereby providing a guiding light for the rest of humanity by the disciplined application of this definition of eating? Doesn’t it make sense that at the root of any type of change we desire to make for ourselves, in our lives, lays the very stuff that we put into our bodies? The historical question may never be answered but the others, by my own personal assessment are rhetorical. Chris Stern is a blue-collar-scholar; he works and goes to school in Pueblo, Colorado. He can be reached by email at

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The Libertarian Party was created in the home of David Nolan, in Colorado Springs, on December 11, 1971. The preamble outlines the party’s goal: “As Libertarians, we seek a world of liberty; a world in which all individuals are sovereign over their own lives and no one is forced to sacrifice his or her values for the benefit of others.” Its Statement of Principles begins: “We, the members of the Libertarian Party, challenge the cult of the omnipotent state and defend the rights of the individual.” (Wikipedia, 2011)

Libertarian 101 V.A. Luttrell

Many have claimed the year of 2012 to be the year of the libertarian. Ron Paul’s popularity from his last presidential bid has carried over four years to the upcoming election, in which he has announced himself as a candidate. Gary Johnson is another option with similar ideas. Ayn Rand’s novel The Fountainhead was released this year. It seems like everyone from Glen Beck to Sarah Palin are eager to attach themselves with the libertarian name, where once being called “the l-word” was a sure-fire way to lose an election. Because so many people have begun to use this term at their own whim, the word libertarian itself comes under threat. It moves from being a substantive word with a specific meaning to becoming merely a buzz word for politicians’ use. In order to avoid confusion, libertarians often find themselves embarking on long, windy explanations of what libertarianism is, since most of the “information” available through mainstream media is often false or misleading. Libertarianism is a large umbrella ideology that comprises of many schools of thought underneath it, and it is important to realize that complexity. However, one may consider the following as “Libertarian 101.” “Socially Free, Financially Responsible”

Libertarians are often succinctly described as social liberals and fiscal conservatives. This means firstly that they believe in individual autonomy and the right for a person to decide what they can and cannot do with their lives. Libertarians support marriage equality, are advocates of constitutional rights such as free speech and the right to bear arms; they oppose drug regulation and food restrictions. Ultimately, they believe a person has the right to determine the course of his or her own life, and that the government has no say in legislating individual morality.

That same notion of individual autonomy extends into fiscal and economic matters, which leads libertarians to be staunch proponents of free markets. They recognize that the most well-meaning government regulation in one sector of the economy can mean catastrophic results and often end up causing or exacerbating the problem the regulation was intended to solve. As a result, libertarians oppose

bailouts, corporate welfare, individual welfare, and most if not all government regulation on industry. To a libertarian, a government’s role in the economy is to simply enforce contracts. Libertarians generally oppose the fiat money system. Some advocate a return to the gold standard. Others have different ideas, but they all revolve around preserving individual choices and allowing property owners to make decisions about that which they own and produce. If you’re starting to notice a trend here, that’s because there is one! Libertarians have a deep, fundamental respect for the sanctity of the individual. They also have an equally deep distrust of government action. They believe that government often is the source of problems, rather than the solution to them.

WHO WE ARE – THE GOOD AMERICAN POST “Do good to your friends to keep them, to your enemies to win them.” Benjamin Franklin

People look at the Good American Post and wonder: So why are we not outraged? Why is there no attack on the elected officials in our newspaper? Where is our well-placed tantrum in writing? Because that approach generally won’t win friends or elections. Presenting ideas in a non-threatening way works. Why in the world would we already preach to the followers we already have on our side? Jamming words at people who disagree gets results - it makes silent enemies. Independent thinkers take the time to look at as many sides as possible. Us sheep are fairly smart. So how do we know that our approach works? Because people can’t put us down once they get a copy and no matter how many we print, they get gobbled up quickly and shared with friends and family. People tell us that the information that we cover creates positive conversation between people who disagree and helps to change minds!

WE do offer opinion that can be edgy, but generally we try our best to be harmonious and all-inclusive. Children react to the “now” in life and usually in the form of a tantrum - our society has evolved into this type of ‘here and now’ reactionary approach. You can blame the media, the political parties and a variety of other things before you might realize that the Constitution gives you the power to make choices others around the world do not have the privilege to exercise. Our idea is a positive and honest presentation. It’s not a new concept, however,a you have to look hard to find anyone doing this because it traditionally won’t make money. We are changing that and know capitalism can be achieved with honesty and integrity as well as a positive and fair viewpoint (go figure!). And yes, you bet we have an agenda! The Constitution and the Bill of Rights works for us. We think most Americans would agree with this, yet, put a flag on anything or talk about the Constitution and your instantly branded a Crazy Tea Partier by those who wonder what all the hand-ringing is about.

But libertarians are not anarchists (although some anarchists are libertarians). They do believe that the government should be in charge of some things. Libertarians believe that the government should be responsible for providing public goods. Public goods are non-rivalrous, meaning their availability is not reduced by consumption by one person, and they are non-excludable, which means that the good or service cannot be delivered effectively to one person while excluding another. National defense is a good example of this. One cannot successfully exclude anyone from benefiting from national defense simply because they did not pay. Also, national defense does not change in availability depending on how many people use it. If these things were true, we wouldn’t have a very effective defense at all! This creates a portrait of a government that is limited. Many people call this the “night watchman” state -- a state whose only purpose is to provide police, judicial systems, and defense. The simple definition of a libertarian, then, is a person who believes that the government’s only purposes are to provide national defense and protect the rights of others. But a libertarian is a person who believes freedom to be necessary for human flourishing. That freedom can be exercised until it interferes with someone else’s rights. In the coming election, many will use the word libertarian to describe their beliefs who have no business doing so. Anyone who uses government power to fundamental human freedom should not be called a libertarian, but many who claim the term will try.

These folks need to hear the message of Liberty and we provide the tool to bring us all together! Won’t YOU share our paper with people who disagree with you? It might open eyes and help to have constructive dialog with your friends and supposed enemies. If you want to spread the word of freedom and liberty, you now have a tool in-hand. Read it for yourself and although you may not agree with all that we present, you will educate yourself about how others feel and what major things are happening around us. We think that we all need to know something about the major cultural effects of our political decisions. We The People make those decisions every election and its time we get smart about how we do things and whom we choose to represent us. It all starts with information and an agenda to free us from our slavery of anger and economics – that is the liberty message.

Taking Control - Our Responsibility to Ourselves and Our Families An Interview from The Good American Post

WHAT IS NIMBLEPIG.COM? is the most comprehensive web experience for all things related to self reliance. Nimblepig makes you think for yourself, gets you involved and connected, all while making you laugh and occasionally say WTF, I cannot believe they actually said that, but they are right…


Self Reliance is a mentality and a philosophy that says we the people will prosper greater and faster when left to our own devices versus having a government which attempts to intervene and limit the human spirit. The reality is that every society that see’s growth in government sees a reduction in the overall wealth of its citizen’s. To us, that sucks.


The first step is to make a decision that you will not allow yourself to be pulled into the trap of reliance on the government for survival. In other words, quit sucking on the government nipple. You have to make a commitment to yourself and your dreams then take action. After that, it is a matter of educating yourself, surrounding yourself with positive influences and finding the right mentors to guide you along the way. You also have to accept responsibility for your actions. All that means you will probably not be a political aid, intern, lobbyist or representative because they are the ultimate nipple sucking, finger pointing narcissistic thieves on earth.


At Niblepig, we have developed a roadmap which provides the platform for becoming self reliant. It is a guide that covers everything from health, wealth, education,

survival, self defense and preparation for any potential disaster whether it be the financial system or even a terror attack.


Our Federal Government and ironically tax rates, have grown exponentially over the last 100 years and we see that trend in hyper speed today. Bail outs, stimulus, healthcare; Government grows, taxes rise to support it, private sector creates less jobs and the cycle goes on. Wonder why unemployment is not coming down? Add to it the reduction of control at the state level and we see the constitution completely trampled on. The last straw is the mind and body. When people don’t think for themselves, or are weak, they will look for and listen to any influence which will do something for them. Bam, right there, you sacrifice your self reliance. Why do you think progressives want to open the doors for all the illegal aliens? To fight this, Nimblepig provides the most comprehensive platform on the web to overcome these risks. WE EXPECT is action oriented and focuses on getting people involved and reducing the size of government. We also connect with 1st and 10th Amendment leaders, and have built Nimbepig Link to promote communication, free speech and good old fashioned debate. Finally, Nimblepig University is an amazing source of content for all things Self Reliant.


Yes, very. We see the current situation as dangerous because sustaining an economy on government spending is simply a bubble that will burst at some point. Look at Europe, it is a prime example. For years we have made fun of the Euros because they don’t work hard, sleep a lot, run around naked and don’t take


Your Guide and Tool for Empowering Yourself, Your Family, and Your Community. We are lighting the fitre for self-reliance and liberty.


Empowering You in the Name of Liberty and Self-Reliance

We started by identifying the key risks to a self-reliant society. The control of free speech, gathering power at a central level and the break down of health and wellness (mental and physical). We already see Congress talking about restrictions to communications networks which is the same thing that fascist and communist government s have done in the past. Think about it, in any war one of the first considerations is cutting off or maintaining communications. Progressives (big government supporters) are fighting that battle. Free speech is critical for a self reliant society.

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Product Reviews pg 2 Featured Prodcuts pg 3 Economic Temp Quage pg 4 Alternative Investment Menu pg 4 Libertarian Free-Market Capitalists @ Work pg 7 Sponsors pg 8

Dig It-Get It Done Self Reliance is about getting things done for yourself, and the book “Dig It” is one of our favorites to help you get started. Written by Nimblepig Co-founder Rob Brandt (of course we have to jock it), “Dig It” is our kind of book. Short and to the point, “Dig It” doesn’t mess around with preachy long winded chapters, not when there is work to be done. Instead, “Dig It” gets right down to business, providing a blueprint for turning a dream into a mission, then into reality. So, what makes “Dig It” different from other books? Great question; first, it is readable. The short chapters are easy to digest, and make you want to go to keep turning pages. You won’t put the book down. Second, it is relatable. “Dig It” speaks to you, drawing you in and making you feel like the story was written specifically for you. Finally, “Dig It’ is action oriented. Each chapter has a self reflection section, allowing you to

take personal inventory of where you are at, and building an action plan to get to the next step. The best twist in this book is that the concepts are wrapped around a real life story of a high school volleyball team’s quest for perfection and a championship. This adds to the books attraction as you not only see how the concepts worked in real life, you also want to see how the story ends. “Dig It” has the unique ability to transcend age as it is applicable to young and mature (politically correct term for older) readers in all walks and phases of life. It really makes you think about what you want and where you are in life. It actually becomes a “life workbook.” “Dig It” may be short, but we found it entertaining, motivational and packed with useful insight. In our opinion, you will not only read it, but you will buy it for

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The NP Report is your best tool to become self-reliant showers. Now, we want to be just like them? I cringe every time I think of my wife with hairy legs. Finally, and most important DEBT. It will kill us and the government is not slowing down. Ask yourself this; What will happen to tax rates, the economy and the dollar if the debt continues? WHAT SHOULD WE DO ABOUT IT? Actually, get involved! You have to be aware, educated and involved or you may as well change your name to Françoise. Join our WE EXPECT team and let Congress know what we want and expect and remind them that you are involved. Second, get on Nimbepig University and make sure you are evaluating financial strategies which will help you be self reliant and prepared. The Keith Fitz-Gerald segment is a great start as is the Be your Own Bank piece. You have to develop a strategy of self reliance because we do face economic and other threats that never existed before. Our debt is unprecedented, as is the economic condition of Europe, and what do you think the economic impact of another terrorist attack on our shores would be? If you are not prepared to be self reliant, then are you prepared to trust the government to take care of you? Are you prepared to enjoy sub-mediocrity? Nimblepig is a great place to start the process.

eFoods Global Independent Business Owners Can Offer You Security and Independence through the World’s Best Food Reserves Sponsored By Independent Business Operator, Jack Pendleton Thousands of people are beating the economy by purchasing high-quality food for not only tonight’s meal, but for building their reserves; they understand the value of obtaining food today in the face of uncertainty and invite you to try six free meals before you buy Midvale, UT (PRWeb) January 1, 2011—eFoods Global, a network marketing company, wants to empower all people to be independent, secure, and prosperous. Thousands of people around the country have signed up as company representatives known as Independent Business Owners (IBOs), who are contributing to the company’s vision and empowering their friends and neighbors with independence and security through food. “Right now an unprecedented number of Americans are returning to a practice of our self-reliant and independent forefathers, that is storing supplies of food,” says Steve Shenk, Founder and CEO of eFoods Global. “The events and circumstances we are facing here in America so are unfamiliar to most of us, but yet so serious, that we each must wisely choose how we will face our future. History has proven over and over again that food is the beginning solution to almost every major problem, particularly those involving independence, freedom, security, and yes, even survival. No political or economic programs will help Americans save their families with products that can become worth more than gold or any other currency.”

Today, the world seems satisfied with fast food replacements for school lunch, and America has become one of the fattest countries on earth. Fortunately, people are starting to read labels and are becoming informed about food quality at every step of production—from the field to the table. Education is also growing for storable food; most of it tastes horrible, lacks nutrition, and contains filler ingredients. IBOs sell only the highest-quality products from eFoods Global. The Company sources only the cleanest ingredients to produce pure, clean, delicious food any time you are ready to prepare it. “Frankly, I do not understand how others can market inferior products when they know that people are betting their lives on the food they purchased to deliver sound nutrition,” Steve Shenk continued. “If you’ve purchased from other companies, they’re banking their business on the fact that you’ll never have to open their product and live on it.” “The best part about our products is that food has universal demand—everyone needs it,” added Brad Stewart, President and Founder of eFoods Global. “Our food is perfect for tonight’s meal. Your children can help you make it—it’s that easy and only requires water. Significantly, it has a minimum 15-year shelf life, which makes it a fantastic savable food option. Yes, you can be prepared for a rainy day; I don’t know of any other company where distributors would be thrilled to have extra product in their basements.” An eFoods Global IBO can help you prepare today for a future

of security reserves. In fact, the company is so certain that you will love its savory food that they invite anyone to try six free meals before they buy. To learn more about eFoods Global and request your six free meals, select the Try It button on our website, http://jack64. eFoods Global Independent Business Owner 719eFoods Global is a recognized category creator. It is the first company to develop and manufacture premium-quality food products that are ready-to-eat, convenient, and savable over time. eFoods Global enhances people’s lives with a homebased business opportunity that markets food to consumers and business owners throughout the United States. Based in Utah, eFoods Global is privately owned and powered by a network of purpose-driven associates sharing the eFoods Global brand with a singular vision— to empower all people to be independent, secure, and prosperous.

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