Email today to buy or store your DASEIN System 6 can carton today.
[email protected]
But checkout is like clearing customs in a hostile foreign country. The checkout clerk scrutinizes Valero's ID card and tells her to hold her index finger over a fingerprint scanner.
The clerk scans the merchandise and then informs Anny that, because of rationing, she can buy just two of the three cans of sardines. Then, Valero and Benaventi must produce Jeremy's birth certificate to prove the baby is theirs and that they really do need the diapers
https://tinyurl.com/Meinfodisinfo
🔥 David Friedberg SHREDS the Kamala Harris Grocery ‘Price Gouging’ Plan
“Every socialist experiment in human history has started with caps on food and it has resulted in bread lines like you can see in the image behind me…This is a mistake. It is anti-American.”
@friedberg @Jason @theallinpod
https://x.com/TheChiefNerd/status/1824613097652314265?t=nbE4AoA9IibQvz1lxZevsg&s=19
You think you're just eating "cheese"?
Think again.
90% of the American cheese on store shelves right now is made with a lab-engineered fake rennet called FPC — fermentation-produced chymosin.
And it was originally developed and patented by Pfizer in 1990. Yeah, that Pfizer.
Here's how they did it: They took the gene for chymosin (the key clotting enzyme from a calf's stomach), spliced it into Aspergillus Niger — black mold — using CRISPR gene-editing tech, then let the mold ferment in giant vats like some dystopian bio-reactor. The result? A synthetic enzyme that's cheaper, faster, and more consistent than the real thing.
Big Food loved it. No more baby calves. No supply limits. Just endless, uniform cheese bricks rolling off the line. FDA called it "substantially equivalent" to real rennet and gave it GRAS status with zero long-term human safety studies — just a 90-day rat trial. Sound familiar?
The worst part? This stuff isn't even listed properly.
On ingredient labels it hides behind ...
