May 27, 2023
John Campbell has become a major youtube celebrity during the covid era, and his views have changed dramatically over the 3 years. This has resulted in both praise and criticisms from both ‘sides’ of the narrative. Here John talks about how he became an internet sensation and also answers some tough questions about his changing views.
Discussion also includes Norman Fenton & Jessica Rose.
July 19, 2023
Namakula is a New York City-based actress who has appeared in a range of productions, including TV shows like Inventing Anna, The Blacklist and New Amsterdam. She opposed the industry-imposed vaccine mandates and is now fighting back by running for the position of New York president of SAG-AFTRA. Jimmy and Americansâ Comedian Kurt Metzger talk to Namakula about her acting work and union candidacy.
Visit Namakulaâs website: https://www.namakula.com/ Namakula on Twitter: https://twitter.com/namakula7
July 21, 2023 by Alex Berenson
You may have heard that Robert F. Kennedy Jr. testified yesterday at a Congressional hearing about censorship.
But unless you read the New York Times, you probably did not see how the Times – the worldâs most important newspaper, the outlet that sets the agenda for ALL non-conservative media – covered the hearing:
Its guiding principle is that governments and companies DO NOT DETERMINE WHAT IT WRITES, and that, aside from imminent national security risks (and I mean imminent, like the location of a terrorist bomb in Manhattan), it has an absolute right to publish without prior restraint.
That used to be its guiding principle, anyway.
Today the Times prefers to be a quasi-official arm of the biomedical security state.
[Continue reading at this link…]
July 21, 2023
Ukraine is using cluster bombs against Russian forces less than a week after they were first delivered from U.S. reserve stores, the White House confirmed Thursday.
[Cmmt: Posted this disturbing story in Future of Food because this war will/has had such an effect.]
July 6, 2023 by Brenda Baletti, PhD
Scientists hesitantly speak out
âYou see one or two patients and you wonder if itâs a coincidence,â Anne Louise Oaklander, M.D. Ph.D., a neurologist and researcher at Harvard Medical School, told Science. âBut by the time youâve seen 10, 20,â she continued, âwhere thereâs smoke, thereâs fire.â
July 20, 2023 by Dr. Robert Malone
Recently, there have been a couple of interesting papers published concerning mRNA COVID-19 vaccines. These are papers that for some reason havenât made it to main-stream media. Letâs take a look.
[…]
In plain language, 5.6 in 1000 people had a stroke after vaccination within a 21 day period. The J&J product was associated with more strokes than the Pfizer or Moderna products. Those who were vaccinated with concurrent COVID-19 infections had an increased risk of either type of stroke.
[…]
This study again highlights the role of natural immunity in infectious disease. That breast milk confers immunity to the newborn. Something we have known forever but somehow forgot during COVID-19. [Neverthless, the experimental, ineffective & untested vaccine was recommended & pressed upon this pharmaceutically vulnerable age group.]
[,,,]
Concentrating on the pediatric population (kids)âŠ
In babies and kids up to four years old, only 0.6% are fully vaccinated. About 5% have completed the primary series and 9% to 11% have had at least one dose.
The 5-11 year olds also are no longer getting vaccinated. Less than 5% have had a booster and only 33% have completed the 2-shot series.
It is believed that not being able to do extracurricular activities without vaccination, caused the 12-17 year olds to get vaccinated. But the good news is that only 8% have been boosted.
Frankly, these numbers are extraordinary. Parents are no longer vaccinating with this experimental vaccines.
https://rwmalonemd.substack.com/p/covid-19-newly-published-research
EXERCISE:
* Jog 5k outdoors
* Evening stroll in the desert
WATER: (2) Ă (32) = 64 oz
EATS:
* bran shredded wheat, cherrios, rolled oats, fresh peach, blueberries, walnuts, almond milk
* few raw nuts & piece of XL-choco peanut
* Mexi-bowl (rice, beans, corn, cauliflower, jalapeño) topped w/ vegan cheese & guacamole
* chopped salad
* avocado toast w/ tomatoes
SUN HAS SET
Cmmt: XL indicates uncommon extravagantly luscious food
* 1 head of cauliflower
* 2 medium carrots
* 1 onion
* 3 cloves of garlic
* 1 6 oz portobello mushrooms (**) * 2 tbls Italian seasoning
* 1 tbls paprika
* 2 tsp sage
* 2 tsp garlic granules
* 1 tsp thyme
* 1 tsp oregano
*2 tsp cumin powder
* 1.5 cups walnuts (*)
* 3 tbls tomato paste
*3 tsp salt OR TO YOUR TASTE
* for nut free version omit walnuts and add another 8oz of portobello mushrooms more coarsely chopped than the first portion to keep some texture.
** for mushroom free use equivalent in jackfruit and process in to smaller pieces.
Coarsely chop all vegetables and garlic in a food processor. Mushrooms can be made even courser for a more meaty texture (This will need to be done in batches)
Coarsely chop walnuts along with tomato paste until combined.
Add 1 tbls of water to heated pan.
Add vegetables and mushrooms and continue to cook on medium-high until all the water releases (10-15 minutes)
When most of the water has cooked out add seasoning. Continue to cook on medium for another 10 minutes, or until all the water has evaporated.
Turn off heat and add walnut and tomato paste mixture. Mix thoroughly to combine.
Add to your dish of choice. Enjoy!
Keeps well in the fridge for 3-5 days or in the freezer. I canât tell you how long since mine never makes it more than a couple weeks without being used!
My Variations:
* Peppers
* Onion
* Mushrooms
* Tomato
* Olives
* Tomato or white sauce (thick)
* Fresh basil & thyme
* Vegan parmesan (ground cashews, almonds, nutritional yeast)
* Vegan stretchy cheese (homemade)
* Fillo dough sheets (7+ sheets of defrosted Athens brand), crispy & very low fat
If regular dough crust: bake in cast iron pan at 400 degrees (or lighter weight pan @ 350°) for 30 minutes.
If delicate Fillo dough crust: decrease heat & monitor for golden brown crust.
Remove when golden brown, flip onto wooden cutting board & serve