Prehistory is full of records of plagues and pandemics; What's different about
the world's recent pandemics? ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌
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#BOYCOTTBIGMEATPANDEMIC PROPHESY?

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The ongoing Covid-19
[[link removed]] pandemic is surely the worst in recent memory, but prehistory is full of
records of plagues and pandemics.

In more modern history, we’ve seen the Asian flu pandemic of 1957, the Hong Kong flu pandemic
[[link removed]] of 1968 and the AIDS pandemic
[[link removed]] of 1981.

Then, a decade ago, along came H1N1
[[link removed]] , a novel flu virus hosted by pigs. H1N1 was followed in 1997 by H5N1
[[link removed]] , a bird flu virus that first surfaced in Hong Kong.

What's different about these more recent pandemics?

They're directly linked to the “intensive confinement of animals” in factory
farms, according to
[[link removed]] the Journal of Public Health Policy.

Since the onset of COVID-19—which clearly did not originate on an industrial factory farm—experts have rightly pointed out that
our industrial meat and poultry production systems are breeding grounds
[[link removed]] for future pandemics.

But what most of them have haven't done, is connect the dots between Big
Pharma's animal vaccines and the increased risk of pandemics.

Read ‘ Connecting the Dots: Big Meat, Big Pharma, Big Vaccines and Big
Pandemics'
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TAKE ACTION to ban factory farms! Tell Congress to pass the Farm System Reform
Act of 2019
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TAKE ACTION: Nominate Tyson for the Corporate Accountability Hall of Shame
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(MORE) #BOYCOTTBIGMEATGREAT DEBATE

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To eat meat, or not to eat meat: It’s probably one of the hottest debates around
the dinner table.

But can vegans and vegetarians find some common ground with their omnivore
friends and family members?

Join us Tuesday, August 25, 7 p.m. CDT for a 1-hour panel discussion about
veganism, vegetarianism and the #BoycottBigMeat
[[link removed]] campaign.

Our “Vegans and Vegetarians for Organic Regenerative Agriculture” panel will
feature well-known vegans and vegetarians who will share their views on the
industrial meat industry and the alternatives. Panelists include:

• David Bronner, Dr. Bronner’s [[link removed]]

• Ocean Robbins, Food Revolution Network [[link removed]]

• Elizabeth Kucinich [[link removed]] , organic regenerative food/farming advocate and producer of two food-related
documentaries

• Sherri Dugger, executive director of the Socially Responsible Agricultural Project (SRAP)
[[link removed]] , and co-chair of the national coalition
[[link removed]] of U.S. Farmers & Ranchers for a Green New Deal

If you’re curious about how it’s possible to support a transition to
regenerative meat production while staying true to your choice to be vegan or
vegetarian, this is your panel!

Register here to join via Zoom
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Sign up here to join via Facebook
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Can’t join live? Register here anyway, and we’ll send you a link you can watch
anytime
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COVID-19RISKY BUSINESS

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“Mouse Bites Man,” isn’t much of a headline. Unless the man is a researcher in a
“biosafety” lab—and the mouse is one that was injected with a genetically
engineered, potentially deadly virus.

An article
[[link removed]] published this week in Independent Science News reports that, according to
recently obtained minutes
[[link removed]] of the Institutional Biosafety Committee of the University of North Carolina,
Chapel Hill, sometime between April 1 and May 6 this year, a coronavirus
researcher at a high-security BSL-3 lab was bitten by a mouse infected with a
“mouse-adapted SARS-CoV-2 strain.”

Why does that matter? The article quotes Richard Ebright, an epidemiologist from
Rutgers University:

“There has been an explosion of research involving fully infectious SARS-CoV-2
over the last six months. Research with infectious SARS-CoV-2 now is occurring
in every, or almost every, BSL-3 facility in the US and overseas.”

Independent Science news also quotes Edward Hammond of Prickly Research, Austin,
Texas, former director of the Sunshine Project, an NGO that tracked the post
9/11 expansion of the U.S. Biodefense program:

“It is evident that swarms of academic researchers with little prior experience
with coronaviruses have leapt into the field in recent months.”

And that creates huge risks, Hammond says:

“We need to be clear headed about the risk. The first SARS virus was a notorious
source of laboratory-acquired infections and there is a very real risk that
modified forms of SARS-CoV-2 could infect researchers, especially inexperienced
researchers, with unpredictable and potentially quite dangerous results. The
biggest risk is the creation and accidental release of a novel form of
SARS-CoV-2—a variant whose altered characteristics might undermine global
efforts to stop the pandemic by evading the approaches being taken to find COVID
vaccines and treatments.”

Worth the risks? Especially given that none of this research has ever led to the
creation of a vaccine that works against any strain of the coronavirus?

Read ‘Engineered COVID-19-Infected Mouse Bites Researcher Amid ‘Explosion’ of
Risky Coronavirus Research’
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MORE ON COVID-19

Protect yourself from COVID-19: Visit StopCovidCold.com [[link removed]]

'Zero Chance' Coronavirus Is Natural: Chinese Virologist
[[link removed]]

DARPA's Man in Wuhan
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Visit our Gain-of-Function Hall of Shame
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SIGN THE PETITION: Stop the Genetic Engineering of Viruses! Shut Down All
Biowarfare Labs Now!
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LAWYERS!&BODY=[link removed]]
LITIGATING FOR TRUTHCALLING ALL LAWYERS!

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Did COVID-19
[[link removed]] originate in a lab?



Are scientists using your tax dollars to conduct dangerous gain-of-function
[[link removed]] experiments that could lead to future pandemics?

Our allies at U.S. Right to Know (USRTK) [[link removed]] have filed many Freedom of Information (FOIA) requests in an attempt to uncover
what is already known about the origins of the COVID-19 pandemic and the
coronavirus SARS-CoV-2—including whether the virus emerged from a laboratory in
Wuhan.

USRTK is also investigating the dangers of gain-of-function experiments, which
aim to increase the transmissibility or deadliness of potential pandemic
pathogens, and the use of our tax dollars to finance this potentially dangerous
work.

The USRTK investigation is crucial. But some federal agencies and state
universities are stonewalling, despite being legally required to turn over the
requested documents.

Are you a lawyer? You can help.

TAKE ACTION: If you’re a lawyer who can litigate FOIA cases against federal
agencies and state universities, and are able to do so pro bono, please email
Gary Ruskin at: [email protected] [[email protected]]


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VIDEO OF THE WEEKHENRY’S FARM
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It started out as a short video. About how food gets from the farm, to the
farmer’s market, to your table.

But then it turned into something bigger.

For 25 years, Henry Brockman grew organic vegetables on his farm in the midwest.
It was hard work. 24/7. As Brockman says:

“You cannot flit along the surface of farming and be successful at it. It is a
full-immersion profession.”

Brockman finally takes a year off, to travel with his wife to her native Japan.
He leaves the farm in the capable hands of his apprentices.

But things don’t go as planned. Thanks to Mother Nature—and global warming.

It’s a timely tale of farming in the midst of accelerating climate change,
especially in light of the violent storms
[[link removed]] that recently hit Iowa farmers.

Watch the trailer for ‘Seasons of Change on Henry’s Farm’
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Watch this interview director Ines Sommer and Henry Brockman
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Purchase the livestream for the full film
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MYTH OF NATURALDUCKING THE TRUTH

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There’s nothing humane
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Yet that hasn’t stopped D’Artagnan, the largest distributor of foie gras in the
U.S., from making a host of false animal welfare claims about its products.

This week, we sued
[[link removed]] D’Artagnan for falsely claiming that the ducks used in its products are
“free-range,” “never caged,” have “space to roam,” eat a “natural diet” and are
fed through “hand-feeding.”

In our lawsuit
[[link removed]] , we cite investigations into D’Artagnan’s practices revealing that the ducks
are force-fed using methods that result in bruising, bleeding, lesions, pain,
stress and suffering. In some cases, the ducks develop brittle and broken bones,
thermoregulatory disorders, respiratory disorders, liver disease, lameness and
difficulty walking.

Last year, we wrote
[[link removed]] about D’Artagnan’s foie gras, pointing out that if you eat the product, you’re
eating a diseased liver. That alone should give consumers pause.

But if you’re among the nearly 95 percent
[[link removed]] of consumers who care about animal welfare, you should be outraged that not
only do the ducks used by D’Artagnan suffer, but the company goes out of its way
to convince consumers otherwise.

Read our press release
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Read the full lawsuit
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‘Read ‘Tests Confirm: If You’re Eating This So-Called ‘Delicacy,’ You’re Eating
a Diseased Liver’
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More on our ‘Myth of Natural’ Campaign
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LITTLE BYTESESSENTIAL READING

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Diseased Chicken for Dinner? The USDA Is Considering It
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The Scary Hidden Ingredient in Protein Powder You Need to Know About
[[link removed]]

Strangulation Wire Sent To Organic Farmers Meant To 'Put the Fear of the Devil'
in Them Over Opposition To Hog Confinement
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From Farm to Factory: The Unstoppable Rise of American Chicken
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Lawsuit Claims 'All Natural' Salmon 'From Maine' Is Neither of These Things
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As Pandemic Drags On, Consumers Seeking Health Drive Record Natural & Organic
Sales as Retailers Adapt to Change
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Microplastic Particles Now Discoverable in Human Organs
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