Advertise on podcast: Food Slain

Call it a coincidence or call it intentional. The choice is yours, but the facts are the facts. In less than 18 months, 30 food production facilities (including manufacturers, distributors and food banks) have been impacted by fire. Why? That's the question. There's inflation, bird flu, global events, and more debt at our doorstep...what's to worry about? World leaders would like us to just turn the other way, "nothing to see here" and would rather keep us distracted by erroneous social events. It's all a conspiracy, they say. Maybe they're right? Maybe not. You decide. And thanks for listening and sharing this episode with someone you love. (To access the list of articles referenced in this episode, visit https://foodslain.com.)

We've all heard, "The canary in the coal mine", right? The canary in the coal mine idiom refers to an early warning sign that danger is afoot. In this sense, the canary may or may not be dead but it has definitely left the building. We’ve been warned and danger is ahead. If we stay in the coal mine (meaning, if we keep doing what we’re doing), there’s a higher likelihood we won’t make it out or endure what the CEO of Chase JP Morgan warned us about last week, what he called an "economic hurricane". Whether that sounds ominous to you or not, the reality is, we should all be preparing for the worst. Not just preparing for continuing food shortages, but preparing for much, much more that is already on the horizon. That said…I hope you are motivated to take action, and thanks for listening to this episode and (definitely) sharing it with the people you love.

You may or may not know who owns what is on your plate, but rest assured...it probably isn't who you think it is. There's a big chance that the brands you trust and have been buying food from for years, are now owned by a handful of corporations, giving us the illusion of choice. Welcome to the Season 8 Premiere. In this episode we're diving into a few food industries where three or four corporations control upwards of 80% of the marketshare. They rake in billions in profits every year, often subsidized by lobbyist, government aid and by us, taxpayers. Even though we're paying for these companies to control almost every part of our food supply chain, we're not getting better quality, nor safer food. We're not healthier and all of us, animals and wildlife and ecosystems included, are paying the price. Share this episode with someone you love, and thanks for listening.

In this week's episode, we're talking to Ethan Brown, from The Sweaty Penguin podcast about chocolate...and some other not so sweet things. More specifically, we're diving into some of the major issues in the chocolate industry pertaining to the destruction of rain forests, the ongoing perpetuation of slave labor and price fixing. This is Part One of two episodes this season on chocolate, because there is so much to cover. We had a "spirited" conversation about climate change and solutions, only to realize that the issue is nuanced and very complicated.

In this episode, we’re talking about the controversial issue of how prison labor is used by multinational corporations to bring some of your favorite products and foods to your table. What I’d like to share with you in this episode is what is behind the curtain. What the food products are that use convict labor to bring these foods to market, what are the benefits and costs are on both sides of the issues to determine whether this is a good thing for our food and our people. It’s definitely a complicated issue that has been controversial…I mean, have you ever read the back of any product that said, "Made In the US by prisoners"? Probably not. And if you did, would you still buy that product? That’s the question. Thanks for listening and I hope you share this episode with someone you love.

This week, we find ourselves navigating a lie that has been told for 50 years, thanks to some of our designated government letter agencies and a guy named Ancel Keys. Our quality of life, economic prosperity, the health of our land and water and our wellbeing has all diminished as a result of this big fat lie and in this episode I’m going to share the science that supports this discovery and share some of the history and corruption behind how we got to this point and what we can do about it. We’ve heard for decades that the problem with obesity is our fault. And no matter what we do or change in our diets and habits, we’re still getting diabetes, gaining weight and dying from these horrible diseases…slowly and painfully. So, after learning about how this lie has cost us in healthcare, cost people their lives and to this day, costs people thousands of dollars in prescription medications, yet we are still burdened with poor health outcomes, how can we believe anything we're told? That's the question. Thanks for listening.

In this episode, we’re talking about The "Science", with one of my favorite podcast guests who has earned a PhD in Bio Organic Chemistry. He’s been to the show before, first talking about corn and also talking about fluoride (which if you haven’t listened to either of those episodes, you should) and this time, we’re talking about “the Science”...something that is ever present in our lives now for the past two years. Thanks for listening and share this episode with someone you love.

In this week's episode, we're talking pork, and the Olympics. Well, to be honest, we're talking about a lot of different adulterated foods that we should all be leery of, not just those eating and competing at the Olympics. There are a lot of reasons to be concerned about this, the least of which is, we have no idea whether we can REALLY trust food being grown, produced and imported from China, into countries around the world. It's not to say that the food can't be better, because we know it can. The issue is, it's difficult to identify good, pure (uncontaminated) food - especially for the almost 3,000 athletes competing at the apex of their athletic career...because this isn't the first time adulterated food has been discovered there. So, that begs the question...how can we trust that what they are reporting is true? Listen in to find out, and thanks for sharing this episode with someone you love!

Why is food waste even a problem? Most of us know that food waste IS a problem, but in this episode we’re going to talk about why it’s a problem, for whom and what we can do about it. Food waste is apparent up and down the food supply chain from the farmer all the way to your plate - and it’s pretty staggering how much food waste contributes to greenhouse gasses, but interestingly, fruits and vegetables are THE most wasted foods. The sad part it, we’re throwing perfectly good food away - to the tune of over $300 billion dollars worth every year - is dumb. And also very complex. This is perfectly edible food that feed millions of people who face food insecurity, everyday for one year. This is one of my all time pet peeves, and I will caution you...there are a lot of numbers swirling around in this one...but I pull it all together in the end. Thanks for listening and I'll see you on the other side of the plate! Chow.

In the past decade, some of us go walking around town with a green drink or smoothie in hand, hoping we’re getting rid of the gunk. Well…that’s only half the story. Truth is, we’re probably getting the water soluble gunk out…but most of the toxins we think we are getting rid of, aren’t water soluble. That's why in this episode, I'm talking to Spencer Feldman. He's the creator of Remedy Link, and he's created products and protocol for the effective detoxification of water AND fat soluble toxins. He will be back next week talking about parasites. :( Thanks for listening and sharing with someone you love...

Parasites. Most people never even think about them, but we all have them. I have them. You have them and there are many, many types of parasites that live inside of us. Think malaria, ticks, worms and one of the most common, toxoplasmosis. Some are active some are like sleeper parasites. Some we see and most we don’t. But they are there, messing with our heads. Rest assured. It's not likely that we can get rid of them, so the best we can do is make the environment inhospitable. Covered in this episode are : Toxoplasmosis - Cats & NeurotransmittersHow Toxoplasmosis Alters Human BehaviorEating More Bitter FoodsWhy we need to breakdown the biofilmCooperative communities & the cycle of germ terrain theoryWe’ll never get rid of them all…and they won’t leave willinglyElectrical charging and breaking up the crystals inside usCreating an inhospitable environment Thanks for listening and sharing with someone you love. WARNING : There may be some parts of this discussion that teeter on the edge of uncomfortable.

Inflation. It can be complicated for all of us. We have to navigate through rising prices and the declining value of the dollar, simultaneously. And the outcomes can be serious. The reality is, we are in an inflationary cycle right now. Global food prices are up 47%* and here in the U.S., food prices are up 7.4%** within the past 12 months, with some foods increasing in price by double digit percentages. It's crazy. But, why? Well, part of the reason is debt. The increase in Federal interest rates just went up and the other part of the reason is the dollar just doesn't buy as much as it used to. Oh, and let's not forget...food distribution and supply chains are impacted by high fuel costs, and fertilizers have doubled or tripled in price, making the production of food for farmers even more expensive. Inflationary cycles happen in debt based economies, but the last time we were facing this kind of "across the board" inflation was 40 years ago in 1982. There's still hope, and some time before things all fall apart, so make sure to listen in to find out how you can "beef up" your resilience and make a valiant effort at making it through the storm. Thanks for listening to the Season 8 Finale, and sharing with someone you love. WARNING : There may be parts of this episode that are upsetting to some of you... *UN Global Food Price Index **U.S. Bureau of Labor Statistics