Tag Archive: canning

How basic can you get? List #1 for beginners



beginner How basic can you get?  List #1 for beginners

image by laura_h_knight


This weekend some very good friends of ours spent several hours at our house.  At one point over dinner, the husband, James, began asking about food storage.  How did I know what to store?  How long would it last?  His wife, Dawn, had questions of her own and I began making a simple list of how to start with preparedness.


I asked them both what their concerns were.  Dawn mentioned the news about the solar flares that might cause problems with electronics on Earth and James said his main concern was a war developing in the Middle East.  Since we had never talked about preparedness before, I was surprised that those concerns were on their radars.  Previously, we had just chatted about work schedules, homeschooling, and whether or not our kids should go to church camp this summer.


After James and Dawn left, I started writing out a list of the most simple steps we had talked about and then decided to post them here.  If you are new to the  idea of preparing for an emergency or worst-case scenario, here’s where you can start!  I’ll be posting additional lists throughout the year, all titled, “How basic can you get?”


Here is List #1.


Continue Reading  List  #1 Here




How Basic Can You Get? List #2


beginner How Basic Can You Get?  List #2

image by laura_h_knight

Just getting started with prepping?  Has some piece of news scared you to death for the future and that of your family?  You can become better  prepared for …whatever…by just jumping in and doing something proactive today.  I posted List #1 here.

  1. Track down a source for free, white plastic buckets.  Bakeries, restaurants, delis and grocery stores all have them, often for free.  I get mine from the bakery counter at my grocery store.  You’ll use these to store larger amounts of dry food and for organizing smaller items that you begin to accumulate, such as toothpaste and bars of soap.
  2. Watch for sales on canned goods, and then buy as much as you can afford.  Focus on canned soups, canned meat (tuna and chicken), canned beans, and canned veggies.  Also, cans of ravioli and beef stew come in handy.  Generally, canned food has a very long shelf life and, once opened, doesn’t require any cooking in a dire emergency.


Continue Reading List # 2 Here



How Basic Can You Get? List #3


beginner How Basic Can You Get?  List #3

image by laura_h_knight


For beginning preppers, here are more simple ideas for getting started.  Experienced preppers might even find a few useful reminders!


  1. Shop ethnic stores for basics like varieties of rice and beans.  A grocery store in my area is advertising 5 bags of elbow macaroni for $1 and cans of shelf-stable table cream for just 79 cents!
  2. Make an appointment for a physical for everyone in the family over the age of 18.  Health care will be more expensive and less accessible in a collapse scenario, so deal with health issues now.
  3. On a related note, start getting in shape.  I’ve taken this advice and have lost 40 pounds, and so can you!  A physically fit body at a normal weight will be less inclined toward dozens of health issues.  It also makes survival and preparedness a whole lot easier.
  4. Identify your top 3 events to prepare for by answering these questions:


Continue Reading List  #3 Here




How Basic Can You Get? List #4

beginner How Basic Can You Get?  List #3


Here’s another list of simple, basic steps for getting started as a Survival Mom or prepper.


1.� Find a source of inexpensive spices, herbs, and seasonings and begin stocking up on those you use most.


2.� Buy a Food Saver vacuum sealer. You’ll find these on Craigslist and eBay, Walmart, Target, and even Cabela’s. This machine will vacuum seal the Food Saver bags as well as jars.


3.� Be on the lookout for canning jars. The lids and rims of these jars provide a tighter seal than the lids of jelly or other jars.


4.� Once you have a Food Saver and canning jars, invest in one final item: a Food Saver jar sealer. This will allow you to fill those canning jars with foods that would melt or otherwise be spoiled in the canning process, vacuum oxygen from the inside of the jar, and have those foods ready to store long-term.


5.� Wherever you have food stored, be on the lookout for insects and rodents who might chew through food containers. You’d be surprised at what a diligent mouse with a lot of time on his hands can do!


Continue Reading  List # 4 Here




How Basic Can You Get? List #5

beginner How Basic Can You Get?  List #3

Here are ten more tips to help a newbie get started and a seasoned Survival Mom stay on track!


1.  Start looking for both tarps and rope. As long as they aren’t worn out or frayed, they will be useful for making shelters, wind breaks, and even for water collection. They can provide a quick patch to a roof, a wall, or a broken window. Six tarps and a few hundred yards of rope would be a good start, and both are inexpensive.


2.  Even if winter weather isn’t a major issue where you live (Wave if you live in Phoenix or Honolulu!), you should still have a few cold weather clothing items for each member of the family. It’s so easy to pick these up at thrift stores, yard sales, and estate sales, and end-of-the-season sales at department and sporting goods stores. Warm waterproof boots, wool socks, long underwear, heavy jackets, waterproof gloves and warm caps should be a minimum. If you have kids, buy these in larger sizes when you find them at great prices.


3.  Make a rice and beans meal 3 or 4 times a month. These two foods combined create a complete protein, they’re very cheap, and have long shelf lives.


4.  Add one method for cooking food and heating water when the power goes out. If you already have a propane camp stove, make or buy your own solar oven or rocket stove. The BioLite stove is a great option because it requires so little fuel, is lightweight, and very portable.


5.  Begin to acquire camping equipment even if you don’t camp. A tent, sleeping bags, a camp stove, etc. will come in handy in case of an evacuation or if your home is damaged and unlivable.


Continue Reading  List #5 Here




How Basic Can You Get? List #6



beginner How Basic Can You Get? List #6

image by laura_h_knight


Are you ready for more? Did you work your way through Lists 1-5? This next list should keep you busy and out of trouble for a while!


1.  Learn how to use a compass and a map. It’s a lot harder than you might think, but it’s a skill that just might make the difference between you or a loved one wandering around in the wilderness, lost, and finding your way back to civilization. Look for classes at stores like REI or Cabela’s. This video does a pretty job explaining the skill.


2.  Do your kids know what to do if your home’s smoke alarms ever went off? Have a family meeting and make sure everyone knows these basic rules of home fire safety and where everyone should meet if there ever is a fire.


3.  Have pets? Stock up on a month’s worth of extra food for each one. If you buy dry food, be sure to store it in a heavy-duty plastic bin with a tight fitting lid. Rodents, insects, and even the dogs and cats themselves will find a way into this stash. Trust me!


4.  Hit a few garage/estate sales this month and buy some extra blankets. Thesealways come in handy! Be sure to keep a couple in the trunk of each car.


5.  Make a mini-survival kit for each kid or grandkid in the family. Here are some super-easy instructions.


Continue Reading List #6 Here





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Uploaded on Feb 11, 2010

“Survival Doc” of TheNewSurvivalist.com web site talks about saving money when stocking up on food for disaster preparedness by using canned foods

The  Survivalist Blog . net

by M.D. Creekmore on 10/17/2011

A guest post by Repair Mama

[This is an entry in our non-fiction writing contest where you could win – First Prize a 10 Person Deluxe Family Survival Kit,  Second Prize an Herb Seed Bank or Third Prize a copy of Dirt Cheap Survival Retreat.  For complete rules and list of prizes see this post.]

Home canning meats can be economical and rewarding. When you home can a portion of the meats in your freezer, you are making part of your storage shelf stable. Should something happen to the power, or if the freezer should fail mechanically, you will not be stuck with a freezer full of thawing meats that you could lose.

Canning meats can also enable you to purchase meats while on sale, or storing your fresh hunting results thus saving loads of money and ensuring that you have a stockpile of good non freeze-dried , nonfrozen protein that you will want to eat. Home canned meats make it possible to prepare many meals that taste like you were in the kitchen all day slow cooking a wonderful meal for your family.

I will prepare a list of recipes that use home canned meats with in another post for you to add to your binder as you please. I can only hope that you enjoy canning and cooking with canned products as much as I do.

It gives me much-needed security knowing that I am helping provide for my family in normal times while saving money and will feed my family should something go wrong and the stores no longer are there to provide for our nutritional needs.

It gives me many choices of what to cook and does not need more than a nice dark cool room to be stored in till we want to use it. It also gives me more security in knowing what is in the jar and who handled it before we use it in a meal. No artificial colors, flavors,added fats and preservatives that we try to reduce in our diets.

So many of the commercially canned products have additional ingredients that we would love to avoid, but in the necessity of food storage, can not always be avoided.

O.K. enough of the reasons why. Here is what you need to get started:

The only major purchase up front is a pressure canner. Prices of canners can vary based on name brand, size and features. There are weighted pressure canners and the pressure gauge type. There are also one that take a rubber gasket and ones that have a smooth milled edge that does not require a gasket.

The canner that you purchase is your choice. You can utilize the internet for information in making your choice. Just remember, what ever you choose, it will not be wasted money! You can even purchase an inexpensive canner and then later choose to purchase a 2nd one that is better a little down the road.

Meats cannot be safely canned any other way. Meat is a low acid food and needs the increased temperature (higher than 180 degrees at boiling) to make it safe to eat. Some of the older generations did can meats without a pressure canner.

That is just the way it was done. It may have worked then, but each jar that was opened and used was a risk of food borne illnesses and poisonings. Some poisonings could be fatal if you consumed meats that contained bacterial growth and/or botulism.

Much has been tested and published on the subject of home canning meats safely and the procedures should be followed to a“T”. These procedures have been tested and have shown time after time to produce a safe product. It is advised that you purchase a good canning guide to follow.

Here are some basics of using a pressure canner:

  • Inspect the gasket for nicks and cracks. If it won’t seal, you will not be able to process your food at safe temperatures.
  • Your jars do not need to be completely covered with water for the processing to work like in a water bath canner.
  • Jars do have to be clean, but with pressure canning, you do not have to sterilize your jars unless you want to. The increased temperature in the canner will take care of that for you.
  • Always use the rack in the bottom of the canner. It is necessary to have in place for proper water circulation and to keep the jars off of the bottom
  • Always inspect your jars for nicks and cracks. These things can cause the jar to break during processing or keep a jar from sealing.
  • When loading the canner, make sure the jars are not touching. This will reduce the chance of jar breakage while processing.
  • Never try to cool the canner faster. It could blow up! Let it cool with the weight in place. Do not remove the weight until the canner has cooled enough to release the pressure. Then you can remove the weight.
  • Keep all small children from the stove during canning. Severe burns could result.
  • Read the instruction manual with your canner for all information that is particular to the brand and type of canner you have.

Other needed items:

  • Jar lifter- looks like a funny set of tongs. It may have rubber coating on the end that comes in contact with the jars and rubber handles on the other end for your hands.
  • Lid lifter- this is a plastic rod that contains a magnet on the end to lift the canning lids from a pot of hot water without burning your fingers.
  • Canning funnel. (This makes the process easier, but not really necessary.
  • Small rubber spatula
  • Colander
  • Wide mouth canning jars.(size of your choice for what you are canning) The wide mouth makes it easier to load the jar and makes it easier to remove the food when you choose to use it.
  • Wide mouth canning bands and lids.
  • Canning salt (table salt can be used, but the product will result in cloudy liquid because of additives that prevent caking)
  • Pot holders or mitts
  • A couple of clean kitchen towels
  • Cutting board
  • Good sharp butcher knife and another knife of your choice.

Now that you have your equipment together, turn on some good music and get out the meats that you want to can.

We will start with boneless meat – chicken, beef, or pork.

The method I will walk you through is called “RawPack” This process is for the meat in chunks and not ground meats. Ground meats have a method of their own.

Wash your jars, lids, bands, and other equipment that will be touching your food. Get the cutting board out and choose the boneless meat that you will be canning. This meat should be thawed or only a little frozen. Cut away all bones, fat, and gristle.


Read Full Article Here


The Survivalist Blog.net

by Guest Blogger on 11/02/2012 ·

This guest post is by I’m A Prep Kat and entry in our non-fiction writing contest .

I know we have a lot of seasoned canners in the Pack. This article is aimed at the few who are afraid to jump in or are just starting out. Home canning is such a wonderful way to store food for later. Anyone can do it – you just need to learn to do it safely.

We grow and can food for many reasons; to keep our abundant harvest, to save money, to ensure healthy food for our families by avoiding additives or chemicals in packaging, and many more reasons. As we think about canning as a means to preserve food, a reminder about safe canning and storing of food is never out-of-order.

How does canning preserve food?

Home canning, when done correctly, preserves food by removing oxygen, killing bacteria and microorganisms and preventing the growth of yeasts and molds. It is one of the best methods to keep your harvest.

Following safe canning methods and recipes is the only way to lessen the incidences of food poisoning. One of the most dangerous forms of food poisoning is caused by Clostridium botulinum. These bacteria can exist dormant in the soil for many years, and when the conditions are right can multiply rapidly and produce a deadly toxin.

It likes to grow in moist, low acid foods with low levels of oxygen. Improperly handled and processed food jars are the perfect environment for botulinum spores to grow. Washing food before canning can reduce, but not eliminate the spores on the surface of food.

Since botulinum spores can survive boiling water, pressure canning, where tempratures reache at least 240 degrees F and pressures reach 10 to 15 pounds per square inch, needs to be used when canning low some foods. There is no safe method for water bath canning meat and vegetables. Grandma may have done it, but we know now that you must use a pressure canner for low acid foods.

A few simple guidelines to remember are:

1. Make sure you are using up-to-date methods and recipes

The decision to use a water bath canner or a pressure canner depends on the acidity of the food to be canned. Acid foods contain enough acid to prevent the growth of unwanted bacteria. These foods include most fruits and tomatoes (although some tomato varieties need to have acid added). Low acid foods, such as meat, seafood and most vegetables do not have enough acid to safely water bath can them.

The method of packing the jars with food is also dependent on the acidity of foods. Most acid foods that will be water bath canned need to be hot packed. That is, the food needs to be hot, and it needs to be placed into jars that are still hot from being sterilized in boiling water. Most low acid foods can be packed either hot or raw.


Read Full Article Here


by Guest Blogger on 12/03/2012 ·

This guest post is by Ladyhawthorne and entry in our non-fiction writing contest.

Image courtesy stock.xchng user turbidity

Canning your own food. It’s not that hard and can be done for a minimal investment. There are plenty of articles and books that go into the actual process so I will not repeat that here. What I will tell you is how to fill your pantry with canned meals you can eat right out of the jar if need be.

I’ve been canning pretty much continuously for over 20 years and grew up helping my mother and grandmother can. I am also single and that puts a little different spin on things. I have learned a lot from years of living on a very small budget, about 15 years ago I lived on $600-$700 a month and rent was half of that. I don’t garden at this time and all my food has to come from the store.

I quite regularly will buy items that are on sale or marked way down and can them when I get home so they have a longer shelf life, this includes fruits and vegetables in cans. As a single person most of my food is canned in pints, broths and juices in quarts and fruits I usually put in half pints as single servings. I live in hurricane country so I don’t like to keep much in the freezer. When I lose electricity due to a storm it’s usually for a week or longer and since this house is all electric I have to cook over the firepit or eat it cold.

The one item I have the most of in my pantry is soup. Every time I make soup or chili I make a big pot of it. There’s just no way for me to make a small pot when I’m tossing in all my bits and pieces. I usually start with the leftovers from a roast or chicken or turkey. I may have meat or not, sometimes I use the last of the container of tomato juice as a base. I use up the fresh vegetables I have on hand, especially those nearing their end of freshness.

I will often add frozen or canned vegetables and dry beans to fill out the soup. I add whatever spices suit my fancy that day. So you can see that every pot is different, a never ending variety of flavors. I rarely use a recipe for soup or stew. You may think cold soup sounds unappetizing but try gazpacho or cold borscht with a dollop of sour cream or yogurt sometime, you will change your mind.


Read Full Article Here





Mexican plan for Gulf deep water wells sparks new worries


Tim Johnson


MEXICO CITY — Two years after the worst offshore oil spill in U.S. history, Mexico’s state oil company is about to test its hand at drilling at extraordinary depths in the Gulf of Mexico.

If all goes as planned, Petroleos de Mexico, known as Pemex, will deploy two state-of-the-art drilling platforms in May to an area just south of the maritime boundary with the United States. One rig will sink a well in 9,514 feet of water, while another will drill in 8,316 feet of water, then deeper into the substrata.

Pemex has no experience drilling at such depths. Mexico’s oil regulator is sounding alarm bells, saying the huge state oil concern is unprepared for a serious deep water accident or spill. Critics say the company has sharply cut corners on insurance, remiss over potential sky-high liability.

Mexico’s plans come two years after the Deepwater Horizon catastrophe, the worst oil spill in U.S. history. On April 20, 2010, a semi-submersible rig that the British oil firm BP had contracted to drill a well known as Macondo exploded off the Louisiana coast, killing 11 workers and spewing 4.9 million barrels of oil in the nearly three months it took engineers to stop the spill.

BP has said the tab for the spill — including government fines, cleanup costs and compensation — could climb to $42 billion for the company and its contractors.

Pemex’s plans to sink even deeper offshore wells underscore Mexico’s pressing need to maintain sagging oil production — exports pay for one-third of government operating expenses — along with oil companies’ desire to leverage technology and drill at ever more challenging depths.

Carlos A. Morales, the chief of the Pemex exploration and production arm, which employs 50,000 people, voiced confidence that his company has to the ability to sink wells in ultra-deep water.

“Pemex is ready to undertake the challenge and to do it safely,” Morales said in an interview in his 41st-floor office at Pemex headquarters in this capital city.

“You have to bear one thing in mind,” he said. “Pemex is the biggest operator in the Gulf — including everyone — both in production and in the number of rigs we operate. We are operating more than 80 rigs offshore”.


Read Full Article Here:


Millions of Pounds of Toxic Poison to Flood US Farmland


By Cassandra Anderson


The EPA announced that it has completed the first part of its study on dioxin, after more than 25 years of stonewalling.

Dioxin is the most caustic man-made chemical known. Dioxin is a general term for hundreds of chemicals that are produced in industrial processes that use chlorine and burning. Disturbingly, it has a half-life of 100+ years when it is leached into soil or embedded in water systems. Dioxin was the most harmful component in Agent Orange (the recipe for Agent Orange is 2,4-D and 2,4,5-T herbicides).

The EPA says that air emissions of dioxin have decreased by 90% since the 1980’s, but dioxin is dangerous at any level. The study appears to omit any analysis of dioxin transmission in water and land. The danger is growing because Dow AgroScience has received preliminary USDA approval for its 2,4-D herbicide resistant GMO corn. This means that dioxin contaminated 2,4-D herbicide will drench US farm land and pollute water supplies if the crops are widely planted.

EPA Dioxin Assessment Report

The EPA’s press release on dioxin’s health effects trumpeted the lie that current exposure rates “don’t pose significant health risks”. But the EPA does admit that there is a cancer risk, although they are not releasing their study on cancer at this time. Perhaps the delay is due to the fact that 95% of Americans have measurable levels of dioxin in their bodies.

The EPA’s claim that current levels are not a health risk is contradicted by another webpage on the EPA’s own site says that dioxin accumulates over a lifetime, persists for years, is likely to lead to an increased risk of cancer, and that the current exposure levels are “uncomfortably” close to levels that can cause “subtle” non-cancer effects. These so-called subtle effects may include birth defects, reproductive problems and immuno suppression.

There were 500,000 victims of birth defects in Viet Nam that can hardly be considered subtle. Dioxin is bad at any level especially since it accumulates in the body.

Humans are exposed to dioxin primarily through food sources. The EPA’s press release fails to mention that people who eat animal based foods like meat, dairy and eggs will continually increase their dioxin levels.

If dioxin is so safe, why does the Veterans Administration make automatic payments for a wide range of claims that include several types of cancers and leukemia, liver disease, heart disease, Parkinson’s disease and diabetes? American taxpayers are footing the bill for veterans’ Agent Orange dioxin injuries that are estimated to cost $42 billion over the next 10 years! Monsanto and Dow, the top 2 Agent Orange producers, should pay for all damages — not taxpayers.

While the EPA’s press release does acknowledge “certain industrial activities” as a cause of dioxin pollution, they omit any reference to chemical herbicides and pesticides. The EPA doesn’t mention that herbicide 2,4-D (half of the Agent Orange recipe) is the seventh largest source of dioxin in the US. Dow Chemical is the biggest 2,4-D manufacturer, and Dow is also listed as the #2 and #3 biggest industrial dioxin dumper in the US. Herbicide 2,4-D is polluting groundwater.

Shocking EPA Omission

The most disturbing omission by the EPA is its complete lack of oversight of a specific type of dioxin, 2,7-DCDD, that is one of the most potent kinds of dioxin. It is reported that DCDD is an inevitable by-product of 2,4-D herbicide manufacturing. The EPA doesn’t even regulate or monitor DCDD!

Therefore, the EPA’s report is incomplete and the true levels of dioxin are unknown.


Read Full Article Here




Survival / Sustainability


Soccer Mom Prepares for the Unexpected


Uploaded by peakmoment



Peak Moment 203: “I have a ball preserving food with my friends!” And at the same time Kathy Harrison is making sure her kids can eat if storms knock out power or roads. The author of “Just in Case: How to Be Self Sufficient when The Unexpected Happens” gives practical tips on storing food without getting overwhelmed. She looks at dehydrating, canning, and root cellaring; finding and preserving local food, and buying food at discount. For Kathy, preparedness is an empowering, community activity.
++++Because of viewers like you, this show is free to the world on YouTube. Lend your support or subscribe to our email newsletter at http://www.peakmoment.tv



Container Gardening With Vegetables and Herbs


April/May 2012

By Barbara Pleasant
Container Gardening

These are among the best food crops for container gardening: artichoke, arugula, bok choy, celery, chard, cucumber, eggplant, garlic, lettuce, onion, pepper, snap bean, pea, tomato and most herbs. Look for compact varieties that will grow best in a confined space.

The most personal way to forge a connection with delicious food crops — from arugula to tomatoes — is to grow them up close in containers. Special methods are needed to produce high-quality food crops in containers, because most vegetables and herbs grow best when planted in the ground. Stable soil temperatures and constant access to water, nutrients and microscopic soil allies give in-ground crops a clear advantage.

But if growing edibles in the ground is not an option due to a lack of backyard space, destructive pets or homeowner association rules, then growing some crops in containers on your porch, patio or fire escape may be the solution. Also, if you have problems with your site or soil that prevent in-ground gardening, then container gardening may allow you to avoid some of these problems:

• Shade from buildings and trees can be minimized by moving container-grown vegetables to your sunniest spots, which change with the seasons.

• Soil pH barriers can be overcome by using custom soil mixes to grow plants that need more or less acidic soil conditions than are common in your area. For example, containers are a good way to grow acid-loving strawberries or potatoes if your soil is naturally neutral or alkaline.

• Protection from soil borne pests, from nematodes to voles, and greatly reduced weed problems are natural benefits of container gardening. Where soil borne diseases such as tomato Fusarium are common, containers are an easy way to grow lovely ‘Yellow Pear’ tomatoes and other susceptible varieties.

• Contaminated soil from toxic lead in old paint, termite pesticides applied to your home’s foundation, chemicals that have leached from treated wood, and other hazards, should not be a problem as long as you use good quality soil mix. (These concerns are especially relevant on urban and reclaimed lots.)

Then there’s the convenience factor. Although my vegetable garden is right in my backyard, I want containers of sweet peppers, parsley, cherry tomatoes and basil within steps of my kitchen door. If you live in an apartment or condo with no yard, you can still have a summer’s worth of veggies right at your fingertips.

One big difference between in-ground and container-grown vegetables is root temperature. In summer, warm daytime temperatures will cause plant roots in containers to warm up by 15 degrees Fahrenheit or more (this never happens 4 inches below ground). And dark containers accumulate solar heat, which intensifies this effect. Warm roots can be your enemy or your friend, depending on the season and the crop. Eggplant, peppers, tomatoes and okra love warm roots, while onions and celery (a surprisingly successful container plant) need cooler feet. You can’t control the weather, but you can minimize soil temperature swings by using the largest containers possible and choosing light-colored containers when appropriate.

The plants discussed here are easy to grow in containers in most climates, but many other vegetables make challenging container crops. If you’re a new gardener, stick with the container-grown vegetables listed below at first to build on your skills. Remember, plants grown in containers will be totally dependent on you for water, feeding and adequate accommodations for their roots. By midsummer, herbs and vegetables in containers may need water twice a day and liquid fertilizer twice a week. Think of container gardening as an intensive form of the food gardener’s art…..


Read Full Article Here




Psy – Ops


This Is Your Brain on the Department of Defense

The Department of Defense has long had its eyes on emerging neuroscience technologies. Should we be worried?


By Azeen Ghorayshi


April 04, 2012 “Information Clearing House” — Science and the military have historically made creepy bedfellows, with military curiosity about neuroscience leading the pack. Yet it’s no secret that since the early 1950s, the US military has had a vested interest in harnessing cutting-edge developments in neuroscience to get a leg up on national defense (a la well-publicized failures like Project MK-ULTRA [1]). In 2011, the Defense Advanced Research Projects Agency (DARPA), the Pentagon’s research arm credited with, among other things, spearheading the invention of the internet [2], had a budget of over $240 million [3] devoted to cognitive neuroscience research alone. From brain-scan-based lie detection to memory-erasure pills, some of the technologies are, at first glance, simply the stuff of sci-fi. But an essay published in the March issue of PLoS Biology [3] tells a cautionary tale of high-tech neuroscience developments on the horizon that “could be deployed before sufficiently validated.”
The two authors, Michael Tennison and Jonathan Moreno, are no strangers to the broader implications of science; both are bioethicists, and Moreno, a professor at the University of Pennsylvania School of Medicine, has been a part of multiple government advisory bodies, including President Obama’s bioethics commission. “They see me as an honest broker,” says Moreno. “I worry about the ethical questions behind a lot of these technologies, I’m left-leaning, but I’m no pacifist—I have kids, and I think we do have to worry about national security.”

A lot gets said about scientific research that’s so-called “dual-use [4],” e.g., its potential for good is matched or outmatched by its potential to do harm. Case in point: the recent H5N1 hubbub [5], where Dutch and American scientists made a potentially dangerous airborne strain of the already-dangerous bird flu virus, but only in the interest of “preventing a pandemic [6].” Similarly, Moreno runs through recent developments in neuroscience, connecting them to their well-funded, though still highly speculative, DOD research goals—as well as the knotty legal and ethical questions these experimental technologies suggest. “Neuroscientists haven’t had the atom bomb moment that Einstein and Oppenheimer had, they haven’t even had the bird flu moment; but that time is fast-approaching,” Moreno says. Here are some of the top neuroscience developments that Moreno, and DOD, is keeping an eye on—and why he thinks we should care.


Read Full Article Here




Articles of Interest


Shady Companies With Ties to Israel Wiretap the U.S. for the NSA


By James Bamford


Army General Keith Alexander, the director of the NSA, is having a busy year — hopping around the country, cutting ribbons at secret bases and bringing to life the agency’s greatly expanded eavesdropping network.

In January he dedicated the new $358 million CAPT Joseph J. Rochefort Building at NSA Hawaii, and in March he unveiled the 604,000-square-foot John Whitelaw Building at NSA Georgia.

Designed to house about 4,000 earphone-clad intercept operators, analysts and other specialists, many of them employed by private contractors, it will have a 2,800-square-foot fitness center open 24/7, 47 conference rooms and VTCs, and “22 caves,” according to an NSA brochure from the event. No television news cameras were allowed within two miles of the ceremony.

Overseas, Menwith Hill, the NSA’s giant satellite listening post in Yorkshire, England that sports 33 giant dome-covered eavesdropping dishes, is also undergoing a multimillion-dollar expansion, with $68 million alone being spent on a generator plant to provide power for new supercomputers. And the number of people employed on the base, many of them employees of Lockheed Martin and Northrop Grumman, is due to increase from 1,800 to 2,500 in 2015, according to a study done in Britain. Closer to home, in May, Fort Meade will close its 27-hole golf course to make room for a massive $2 billion, 1.8-million-square-foot expansion of the NSA’s headquarters, including a cyber command complex and a new supercomputer center expected to cost nearly $1 billion.


Read Full article Here



Monsanto’s Top Corporate Secrets Exposed


This is an unbelievable resource on the power that Monsanto holds over the world and everything in it. An unprecedented look its web of power over you and me. An absolute gem of a resource I bring to you via its author Kelly Dericks whom I applaud to no end for her dedication and bravery in making this interactive map. spread the word!!


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Invisible Empire A New World Order Defined Full




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