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To: Chip McVickar who wrote (3060)12/29/2003 10:00:37 PM
From: robert b furman  Read Replies (3) | Respond to of 12411
 
Hi Chip,

Just returned from a looong drive to and from Wisconsin.
Merry Christmas ,belated and Happy New Year.

I'm glad to see your follow-up on this scurge of the world.

Cows,Deer, Elk, whatever are herbivores.When man's shortcuts alter millions of years of genetic modification - they deserve what they get.

I have a greater allowance for genetic modifications within at least the plant world.

This chronic waste disease,mad cow disease all adds up to man's greed to me.

If the world wants cheap protein - eat bewers yeast.If you don't like that - pay rteal money for real meat and don't poison my food source.

As I age I place greater appreciation on my desire to understand mother nature AND EAT ONLY ORGANIC MEAT:salmon,moose and the many fishes of the Gulf of Mexico.

I love a great steak and hate the lack of confidence I've gained in eating a fine ribeye with a bottle of Rafanelli zin or cabernet.GG

Happy new year to you.

Thank you for your disciplined consistant analysis over the last year.Your ability to share the fruit of your hard work, persistence and discilpine is truly unique.

Thank You!

Bob



To: Chip McVickar who wrote (3060)1/3/2004 8:47:21 AM
From: Doo  Read Replies (2) | Respond to of 12411
 
Hi Chip,

I don't have much capacity to foretell the effects on the national economy. But, just back from Kentucky and folks down there are paying about as much attention to it as they are to Governor Dean running for president....which means it is far down the list of importances, behind the #1 thing in life which seems to be NCAA basketball. <gg>

Read an interesting article in the paper down there, however. From Knight-Ridder:

kentucky.com

If these numbers of food related illness don't bring folks around from the fast, cheap food mentality, then why would one case of a TSE be of concern?

BTW, I finally found some excellent quality, tender and succulent grass-fed and finished beef to add to the chicken, pork and lamb in our freezer. All local, as you know. It can be done, if folks want to spend the time and a little extra money.