Email today to buy or store your DASEIN System 6 can carton today.
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🥑 BOOMING AVOCADO TREES 🥑
@ChefGruel takes a farm tour with Nicole in Southern California, where they discuss everything from Trump’s tariffs on Mexico to how to grow coffee beans in the U.S. Full podcast coming soon!
https://x.com/backtothepeople/status/1886249547959001115?t=eSvm66VlH6Ls6uzZ1wkWEQ&s=19
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I live in SoCal. Things like avos are abundant and provided by locals all over the place. There are weekly farmers markets that have all locally produced goods and they’re excellent. We will be fine when the tariffs hit. I’m not worried about.
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 ...
