DISTRACTIONS: Low Frequency Thinking (Negative thinking), Social Media (utilize as a positive tool for learning and meaningful exchanges), Television (you will live without the steady dosages of daily brainwashing), Cell Phone (you did not come out of your mother’s womb with one in your hand – lol), bad food (GMO produce, processed foods and fluoride in water).
The above are just a few.
Bro. Reggie R
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By Elliot Booker — 3 years ago
“Time for an Awakening” for Sunday 1/28/2017 at 7:00 PM (EST) 6:00 PM (CST) guest was Activist, Internet Radio host of the program “War on the Horizon”, The Irritated Genie of Soufeese. Why has a great deal of our attempts to unify, or create unifying movements fail or stall? Is it all on us?, or is it other forces at work to insure the failure of our efforts? We talked about this and other topics with our guest.
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By Elliot Booker — 4 years ago
We learn the health benefits of a different nutrient almost every other day it seems. We need more antioxidants, more iron, more magnesium, but we can’t just keep eating more food.
While counting calories is now thought to be a poor approach to losing weight, we still know that we can’t eat an unlimited number. And so it becomes important to get the most nutrients possible out of the calories we do consume. In other words, we need to eat nutrient-dense foods, with plenty of nutritional value and almost no calories.
15 nutrient dense foods
Celery is the ultimate zero calorie food. Consisting of mostly water, a 100g serving contains just 16 calories. But, have in mind not to go overboard with dips or spreads or whatever topping you usually prefer.
Broccoli is one of the healthiest vegetables on the planet. It contains a lot of fiber which helps your digestive framework, and even some plant protein. There are only 34 calories in a 100gr serving.
At 52 calories per 100-gram serving, apples actually have more calories than most of the foods on this list. But filled with fiber, antioxidants, vitamins, and minerals, they’re more than worth it. Personally, I like to eat one as a snack between lunch and dinner to stop me from turning to something a lot less healthy.
Abounding in water, cucumbers are great for hydration and are delicious when added to a pitcher of water. They are extremely low in calories with only 16 calories per 100g and make an excellent addition to any salad.
I’m not really a big fan of oranges, but their health benefits are undeniable. Filled with vitamin C, oranges come in at just 47 calories per 100-gram serving, far fewer than many other fruits.
Cabbage has proven beneficial for fighting cancer and heart disease. It can also help with weight loss, and it has just 25 calories per 100g. Cabbage soup is an excellent way to have a healthy filling meal with very few calories.
Cauliflower has anti-inflammatory properties and can help your heart and digestive system. It contains just 25 calories in a 100-gram serving and can be used to make delicious pizza crusts.
You may have hated it when you were a kid, but give it another try now that you’re an adult. Your taste buds change, so you’ll more than likely enjoy the flavor, and this nutrient-dense veggie on has 27 calories per cup!
Kale is one of the most nutrient dense foods around; with just 49 calories you get a ton of fiber, vitamins, minerals, phytonutrients, and protein. You can make kale chips, put it in a salad, or include it in wraps.
Pretty much all kinds of mushrooms are low in calories. Chanterelles have just 38 calories in a 100-gram serving, portabellas just 22. Put them in a sauce, a sauté, or even make them into a burger, they add nothing but earthy flavor and nutrients.
Apart from being beneficial for your eyesight, carrots also contain anti-inflammatory properties. They are a natural diuretic which can help balance your blood sugar levels. And they only contain 41 calories per 100g serving.
Brussels sprouts are a cruciferous vegetable, like broccoli, cabbage, and cauliflower, and so have many of the same benefits, including being low in calories (just 43 per 100 grams). But they aren’t everyone’s favorite vegetable. My sister absolutely despises them.
Although sweet and juicy, watermelon is very low in calories. With just 30 in a 100gr serving and abounding in beneficial antioxidants, it really is a guilt-free treat. It’s also efficient in stimulating your metabolism.
Zucchini has just 17 calories in a 100-gram serving. I love it in a stir-fry or a pasta sauce, but you can use it in a ton of different ways, even in bread.
Onions are the starting point for a lot of different recipes. When I don’t know what I’m doing in the kitchen, I always start with frying some onions in a pan to get some flavor going. It’s nice to know that I’m not adding many calories, just 40 per 100 grams. They also contain beneficial flavonoids.
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By Elliot Booker — 5 years ago
By CLAY RISEN
LYNCHBURG, Tenn. — Every year, about 275,000 people tour the Jack Daniel’s distillery here, and as they stroll through its brick buildings nestled in a tree-shaded hollow, they hear a story like this: Sometime in the 1850s, when Daniel was a boy, he went to work for a preacher, grocer and distiller named Dan Call. The preacher was a busy man, and when he saw promise in young Jack, he taught him how to run his whiskey still — and the rest is history.
This year is the 150th anniversary of Jack Daniel’s, and the distillery, home to one of the world’s best-selling whiskeys, is using the occasion to tell a different, more complicated tale. Daniel, the company now says, didn’t learn distilling from Dan Call, but from a man named Nearis Green — one of Call’s slaves.
This version of the story was never a secret, but it is one that the distillery has only recently begun to embrace, tentatively, in some of its tours, and in a social media and marketing campaign this summer.
“It’s taken something like the anniversary for us to start to talk about ourselves,” said Nelson Eddy, Jack Daniel’s in-house historian.
Frontier history is a gauzy and unreliable pursuit, and Nearis Green’s story — built on oral history and the thinnest of archival trails — may never be definitively proved. Still, the decision to tell it resonates far beyond this small city.
For years, the prevailing history of American whiskey has been framed as a lily-white affair, centered on German and Scots-Irish settlers who distilled their surplus grains into whiskey and sent it to far-off markets, eventually creating a $2.9 billion industry and a product equally beloved by Kentucky colonels and Brooklyn hipsters.
Left out of that account were men like Nearis Green. Slavery and whiskey, far from being two separate strands of Southern history, were inextricably entwined. Enslaved men not only made up the bulk of the distilling labor force, but they often played crucial skilled roles in the whiskey-making process. In the same way that white cookbook authors often appropriated recipes from their black cooks, white distillery owners took credit for the whiskey.
In deciding to talk about Green, Jack Daniel’s may be hoping to get ahead of a collision between the growing popularity of American whiskey among younger drinkers and a heightened awareness of the hidden racial politics behind America’s culinary heritage.
Some also see the move as a savvy marketing tactic. “When you look at the history of Jack Daniel’s, it’s gotten glossier over the years,” said Peter Krass, the author of “Blood and Whiskey: The Life and Times of Jack Daniel.” “In the 1980s, they aimed at yuppies. I could see them taking it to the next level, to millennials, who dig social justice issues.”
Jack Daniel’s says it simply wants to set the record straight. The Green story has been known to historians and locals for decades, even as the distillery officially ignored it.
According to a 1967 biography, “Jack Daniel’s Legacy,” by Ben A. Green (no relation to Nearis), Call told his slave to teach Daniel everything he knew. “Uncle Nearest is the best whiskey maker that I know of,” the book quotes Call as saying.
Slavery ended with ratification of the 13th Amendment in 1865, and Daniel opened his distillery a year later, employing two of Green’s sons. In a photo of Daniel and his workers taken in the late 19th century, a black man, possibly one of Green’s sons, sits at his immediate right — a sharp contrast to contemporaneous photos from other distilleries, where black employees were made to stand in the back rows.
But corporate history-keeping was a rare practice in those days, and over time memories of Green and his sons faded.
“I don’t think it was ever a conscious decision” to leave the Greens out of the company’s story, said Phil Epps, the global brand director for Jack Daniel’s at Brown-Forman, which has owned the distillery for 60 years. Still, it is unlikely that anyone in the Jim Crow South thought a whiskey marketed to whites should emphasize its black roots.
As the brand’s anniversary approached, the company started researching its various origin stories. It decided that the case for Nearis Green’s contribution was persuasive, and should be told. “As we dug into it, we realized it was something that we could be proud of,” Mr. Epps said.
A business built on slave help may not seem like a selling point, which may explain why Jack Daniel’s is taking things slowly. The Green story is an optional part of the distillery tour, left to the tour guide’s discretion, and the company is still considering whether it will flesh out the story in new displays at its visitors center.
However far the distillery decides to go, it is placing itself at the center of a larger issue that distillers and whiskey historians have begun to grapple with only in the last few years: the deep ties between slavery and whiskey.
“It’s about paying down the debts of pleasure that have accrued over time,” said John T. Edge, the director of the Southern Foodways Alliance at the University of Mississippi.
An exhibit on George Washington and slavery opening this fall at the first president’s Northern Virginia home, Mount Vernon, documents how he relied on six slaves (and two Scottish foremen) to run his rye whiskey distillery, one of the largest on the East Coast.
“They were key to the operation in making whiskey,” said Steve Bashore, who helps run a working replica of Washington’s distillery. “In the ledgers, the slaves are actually listed as distillers.”
Slavery accompanied distilling as it moved inland in the late 18th century, to the newly settled regions that would become Tennessee and Kentucky. Though slave owning was nowhere near as common there as it was farther south, by the 1800s many successful farmers had at least a few slaves, who tended to be closely involved with whiskey production.
Some of the earliest prominent Kentucky distillers, like Elijah Craig, Henry McKenna and Jacob Spears, relied on slaves to run their operations. (Craig and McKenna’s names are now on whiskeys made by Heaven Hill Brands, but those were created long after slavery was abolished.)
Washington wasn’t the only president to use slaves in his distillery. In an 1805 advertisement, Andrew Jackson offered a bounty for a runaway slave named George, whom he identified as “a good distiller.”
Databases of ads for slave sales, as well as runaway slaves, are full of references to slaves as skilled whiskey distillers. In 1794, a Richmond, Va., man placed a $20 bounty on a slave named Will, who “has a large scar on his right side just below his ribs” and “understands making of whiskey.”
Slaves did more than just provide physical labor. If Green taught Daniel to distill, said Michael Twitty, a food historian, he probably would have drawn on generations of liquor-making skills: American slaves had their own traditions of alcohol production, going back to the corn beer and fruit spirits of West Africa, and many Africans made alcohol illicitly while in slavery.
“There’s something to be said for the fact that Africans and Europeans were both people in the Southeast who carried with them ancient traditions for making alcohol,” Mr. Twitty said.
Another aspect of the Jack Daniel’s tradition that is being reassessed is the so-called Lincoln County process, in which unaged whiskey is passed through several feet of maple charcoal, which removes impurities and imparts a slight sweetness.
According to legend, the process was invented in 1825 by a white Tennessean named Alfred Eaton. But Mr. Eddy, the Jack Daniel’s historian, and others now say it’s just as likely that the practice evolved from slave distilling traditions, in which charcoal helped remove some of the sting from illicitly made alcohol.
Other contributions are even harder to pin down. Though slave owners tended to value their slaves’ distilling prowess, they rarely documented how the slaves made such fine spirits.
Evidence often has to be found outside the archives. Recent archaeological work in Kentucky has uncovered material pointing to slave distilling at a number of sites, including the famed Pepper distillery near Frankfort and another operation owned by Jack Jouett, a Revolutionary War hero.
“It’s like looking at slave distillers out of the corner of your eye,” said Nicolas Laracuente, an archaeologist who has worked extensively at the site of Jouett’s house. “The reason we’re not finding them in the archives is that they didn’t have the right to be recognized.”
Mike Veach, a whiskey historian, said the influence of enslaved African distillers may explain a mystery in the development of American whiskey. Traces of German, Scots-Irish and English distilling traditions are evident in the American style, but there’s much that can’t be traced to an earlier source — a gap that slave traditions might fill.
“I don’t know what role slaves would have played,” Mr. Veach said, “but I’m sure it was there.”
Fred Minnick, the author of “Bourbon Curious: A Simple Tasting Guide for the Savvy Drinker,” said it’s doubtful that a full accounting of enslaved people’s contribution to American whiskey will ever be written. “It’s extremely sad that these slave distillers will never get the credit they deserve,” he said. “We likely won’t ever even know their names.”
Despite the recent attention from Jack Daniel’s, Nearis Green’s name is just a faint echo, even among several of his descendants who live in the area. Claude Eady, 91, who worked for the distillery from 1946 to 1989, said he was related to Green “on my mother’s side,” but didn’t know much about him.
“I heard his name around,” he said. “The only thing I knew was that he helped Jack Daniel make whiskey.”Post Views: 916