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Politics : The Environmentalist Thread -- Ignore unavailable to you. Want to Upgrade?

To: maceng2 who wrote (6800)	6/26/2006 5:22:42 PM
From: Peter Dierks	Respond to of 36917

There is another Op/Ed in today's WSJ dead tree edition that you should read. It was written by an atmospheric scientist from MIT or another prestigious scientific university. Just a for instance from it: Where is the authoritative surface water temperature reading from the last 100 years coming from? We really don't have reliable data from forty years, much less 100 or 2000. The federal government's ILF says there is much controversy, but the Executive Summary mis-summarizes it to claim there is consensus for the global warming view. People conveniently disregard the 350 mini ice age that about ended 100 years ago, and then compare creatively constructed data from that period to justify alarm. Scientists who would normally reject Ockham’s Razor for scientific analysis state that because they cannot imagine any other explanation for CO2 models expected heat effects it must be true. There is no debate because those members of the cult are not interested in facts. Because they believe there is nothing to discuss.

To: maceng2 who wrote (6800)	6/26/2006 5:25:00 PM
From: Skywatcher	Respond to of 36917

Until he saw the light, Jon Taggart--6 ft. 5 in., jeans, white cowboy hat, Texas twang--was a rancher like any other in the southern Great Plains. He crowded his cattle onto pasture sprayed with weed killers and fertilizers. When they were half grown, he shipped them in diesel-fueled trucks to huge feedlots. There they were stuffed with corn and soy--pesticide treated, of course--and implanted with synthetic hormones to make them grow faster. To prevent disease, they were given antibiotics. They were trucked again to slaughterhouses, butchered and shrink-wrapped for far-flung supermarkets. "It was the chemical solution to everything," Taggart recalls. Today his 500 steers stay home on the range. And they're in the forefront of a back-to-the-future movement: 100% grass-fed beef. In the seven years since Taggart began to "pay attention to Mother Nature," as he puts it, he has restored his 1,350 acres in Grandview, Texas, to native tallgrass prairie, thus eliminating the need for irrigation and chemicals. He rotates his cattle every few days among different fields to allow the grass to reach its nutritional peak. And when the steers have gained enough weight, he has them slaughtered just down the road. Finally, he and his wife Wendy dry-age and butcher the meat in their store, Burgundy Boucherie. Twice weekly, they deliver it to customers in Fort Worth and Dallas happy to pay a premium for what the Taggarts call "beef with integrity--straight from pasture to dinner plate." Ranchers like the Taggarts are part of a growing revolt against industrial agriculture. With more consumers questioning how their food is grown and organic fruits and vegetables exploding into a multibillion-dollar market, grass-finished meat and dairy look like the next food frontier. In the past five years, more than 1,000 U.S. ranchers have switched herds to an all-grass diet... time.com