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June 5, 2019

paperwork

Paperwork is the embalming fluid of bureaucracy, maintaining an appearance of life where none exists. -Robert H. Meltzer

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Martin's Ruminations

Bureaucracy

Perhaps, I've been too busy lately to do any complaining. Although, I don't suppose it's complaining so much as letting people know what we must deal with, so that we can all get on with eliminating the problems and the even peskier counterproductive solutions.

I don't think I'll ever be quiet about this until we have our freedom to farm and heal unencumbered by the self-righteous bureaucrats and their public cheerleaders.

As business owners, which many of our customers are, the number of government regulations, taxations, and frustrations are reaching an intolerable critical mass. Every time a child becomes ill eating the toxic rubbish people call food, there's the common cry for justice, "The government should do something!"

What they don't realize is that all a group of people sitting around a boardroom table can do to prevent a future problem is dream up their best idea and enforce it with law on everybody regardless of applicability. What's worse is that their best idea is requiring a never-ending paper/rabbit trail – perhaps the most suffocating application.

Folks, you all need to understand that EVERY time you legislate "safety," it comes at the expense of somebody's and inevitably, everybody's freedom. This is an inexorable law. I'm not saying there's never a place for sacrificing freedom to achieve safety. We tell our children not to cross the road alone. But to pump out an endless stream of safety regulations without taking full responsibility for the cost of freedom is ignorant, short-sighted, and irresponsible.

There ought to be some basic rules about rulemaking.

Before coming up with a solution, the problem needs to be properly identified. For example, when eggs give people salmonella poisoning, don't blame it on the chicken poop that's on the shell and then create an unnecessary, arduous egg cleaning program. Instead, blame the farmer who keeps his birds in such a filthy stinking hole that all his birds have subclinical salmonella poisoning.

When a problem is specific to a person or group, the law ought to apply only to that offender. For example, if your chicken barn can be smelled from the road, it should be shut down. If you have open air barns with deep bedding that never stink, you can sell your eggs whenever and wherever you please.

A simple surprise visit to the barn by inspectors twice a year for a sniff test would eliminate all egg-related salmonella risks. For crying out loud, my kids could be inspectors. They have noses and know a lot more about chickens and healthy eggs than any CFIA inspector I've ever met. Like the Bible says, "the Law is for the lawless!"

Rules shouldn't favour the guilty parties and penalize the innocent. I asked a fellow who was defending government food safety inspections some poignant questions a couple months ago. He was a tradesperson who was working for us and had already enjoyed a few meals that we had provided. I asked him if he felt unsafe while eating those meals. He said no. I asked him if he ate Maple Leaf pork and he said yes. I asked him if he would still eat Maple Leaf pork if he knew there were never any government inspectors checking on them. He looked at me with disgust and replied, "No way!"

My point was clear. He already knew who and who not to trust. The government inspectors were helping Maple Leaf seem credible and were imposing regulations and protocols to make sure their pork doesn't kill anyone (not that they're always successful).

The regulations and inspections are very beneficial for these gross facilities because the public wouldn't trust them otherwise. But we, on the other hand, have a transparent and obviously clean farm and kitchen. I don't think anyone would care if we were inspected or not. This fellow certainly didn't.
So, I repeat, rules shouldn't profit the rulebreakers and impede the conscientious.

Laws shouldn't be imposed to keep people safe from their bad choices – be it consumers or producers. Laws should outline the penalty for an offense.
If the Excel beef plant in Brooks kills somebody with negligent and unsanitary practices, the person responsible ought to pay a satisfactory penalty. Anyone who behaves irresponsibly for the sake of greed at the cost of someone's life ought to pay and pay dearly.

But here's the radical idea! WE SHOULD NOT be requiring with legislation that people do things differently. Good laws are not for telling people how to do things; they're for penalizing bad outcomes. NO INSPECTORS. No taxpayer dollars dreaming up ineffectual solutions to problems misunderstood or denied.

Just think how hard it would be to regain credibility after causing a tragic event without a bunch of government nobodies milling around with clipboards pretending like they identified the problem that they amazingly didn't notice in the first place.

What if the news on Channel 1 was, "Excel Beef kills another person. Let's hope they get their act together before they go out of business," with a video of the owners being hauled off to prison?

Let these criminals pay for their own media campaign. Let them admit wrongdoing and prove to the public they've turned over a new leaf.
Until then, I think people will buy a lot more of our beef and I don't think they'll complain as much about the price of decent farming and sanitary processing.

How on earth is anybody supposed to learn how to find the Truth in their lifetime when their consequence compass is constantly being buried by self-righteous do-gooders claiming to care much more than we do about children dying of food poisoning? I hate the idea of poisoned children so much that I'd like to burn down every CAFO (concentrated animal feeding operation) and mega-processor in North America.

Maybe if consumers weren't running around from one sale to the next looking for the cheapest pound of ground beef on the market, our food system wouldn't be engaged in a race to the bottom.

The fact is, there is no difference between a producer irresponsibly cutting corners to save a buck while killing a child, and a parent ignorantly cutting corners at the grocery store looking to save a buck and killing their child. This is the truth everyone cringes at, but honestly, what kind of food do people expect at those prices?

The only way you get ground beef so cheap is if you take the trimmings that are otherwise high risk for contamination and treat them with toxic ammonia to kill the pathogens. Why doesn't the adage, "You get what you pay for," occur to people when they're buying groceries? It's sad.

Now, those are five suggestions and perhaps they all overlap. The basic concept is this: Laws are supposed to enforce and not impose; they're to promote justice, and not take it away. Laws that make things worse are tyrannical.

Oh, and if you ever get a chance to eliminate bureaucracy and its ghastly trail of paperwork, don't waste the opportunity. Just get a match. I've got lots of decent, honest, hard work lined up for all the jobless bureaucrats.

"Bureaucrats write memoranda both because they appear to be busy when they are writing and because the memos, once written, immediately become proof they were busy." -Charles Peters

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Closed Mondays for Farming…and More Construction

Martin and James seem to keep finding more construction projects.

In the last Harvest Haven Happenings, we told you they were working on building a berm hen house. The site is being cleared for construction of this project but has to be put on hold because turkey poults are coming next week, and they need a home.

The guys are clearing out the lambing pens and redesigning that barn to accommodate baby turkeys. When the turkeys are a few weeks old, they'll be put out on the pasture to enjoy greens and sunshine.

Then, that barn will be converted back to lambing pens ready for next spring. Multi-use facilities.

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Grander Water Revitalization

Many of you are experiencing wonderful results from using Grander Living Water.

Here's a comment from Martin:

"Because Grander is such a strange concept to explain and grasp, our understandably skeptical customers are often asking what the return policy is. I always assure them that it's very comprehensive and forgiving, but that 25 years and many thousands of transactions later, we've only had two or three people return Grander devices because they weren't satisfied. The rest of the customers return for more product and often send their friends.

"I was talking to a woman looking for help a few months ago. She had been suffering from eczema for some time. I told her that I was quite certain I had a solution for her. She needed Grander water for better hydration and needed to take care of her liver.

"She just called a few days ago and told me her eczema was completely gone and that she loved her Grander board."

As customers are leaving the store, they'll say, "I need a glass of your water before I go. It's so good!"

For those of you who have questions about Grander Water Revitalization and what products are available, we have a large display in our new store. Drop by and talk to us.

New Store HH-3
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On Sale...

Tbone Steak- Sale $18.99/lb Reg. $19.99/lb

Beef Garlic Sausage- Sale $9.49/lb Reg. $10.99/lb

Ground Beef- Sale $6.99/lb for 3 or more lbs Reg. $7.49/lb (See Recipe Box)

Chicken Drumsticks- Sale $5.79/lb Reg. $6.99/lb

Potatoes, 5 lb bags- Sale 5.99 Regular 7.99

Shallots- Sale $3.99/lb Reg. $4.99/lb (See Recipe Box)

Frozen Strawberries- Sale $6.99/lb for 3 or more lbs Reg. $8.49/lb (See Recipe Box)

Bioitalia Organic Olive Oil, 500 mL - Sale $15.99 Reg. $17.99 (See Recipe Box)

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The Recipe Box

Please note, all ingredients in our recipes are organic.

Herby-French-Shallot-Soup-1-700x1050

Herby French Shallot Soup

6 tablespoons salted butter
6 medium Harvest Haven shallots, thinly sliced
1 Harvest Haven onion, thinly sliced
2 cloves Harvest Haven garlic, minced or grated
2 tablespoons fresh thyme leaves
1 tablespoon chopped fresh sage
1 teaspoon Harvest Haven honey or brown sugar
2 tablespoons all-purpose flour
1 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
2 liters Harvest Haven chicken bone broth
1 tablespoon Worcestershire sauce
2 bay leaves
1 pinch black pepper
6 slices Harvest Haven country bread
1 cup shredded Gruyère cheese
1/2 cup crumbled blue cheese

Melt the butter in a large soup pot over medium-high heat. Add the shallots, onions, garlic and honey. Cook about 10-15 minutes, stirring frequently, until softened, deep golden in color and caramelized. Add the thyme and sage and continue cooking another 3-5 minutes.

Reduce the heat to low and sprinkle the flour over the shallots, stirring for 1-2 minutes, until the raw flour taste is eliminated. Add the wine, broth, Worcestershire sauce, and bay leaves. Increase the heat to medium-high and return the soup to a simmer, simmer for 10 minutes. Remove the bay leaves and discard. Season, to taste with salt and pepper.

Preheat the broiler to high.

Ladle the soup into oven safe bowls. Add a slice of bread to each and top evenly with each cheese. Place each soup bowl on a baking sheet and transfer to the oven, broil until bubbly and golden brown, 3 to 5 minutes. Eat!

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layeredtacosalad

Layered Taco Salad

1 lb. Harvest Haven ground beef

1 small can green chilies, undrained

1 head iceberg lettuce, outer leaves removed (all other lettuces will wilt)

2 tbsp Harvest Haven taco seasoning mix

1 cup ranch sour cream mayonnaise, divided (recipe below)

1 (15 oz.) can of your favorite beans, rinsed and drained very well

1/2 can (about 7 oz.) sweet corn, drained very well

1/2 cup chopped purple or green onion + more for top

8 oz. of your favorite tomato salsa

8 oz. shredded sharp cheddar cheese

1 (3.8 oz.) can sliced black olives, drained very well

1/2 lb. Harvest Haven beef bacon, fried until crispy, cooled completely, and crumbled

2 jalapeno peppers, sliced

1 Roma tomato, seeds removed, chopped

ripe avocado chunks, (optional)

tortilla chips for topping

Cook the ground beef, canned chilies and taco seasoning in a skillet until beef is brown all the way through and the liquid from the chilies has evaporated. Place in refrigerator and allow to chill until completely cold. Then, place in an even layer on the bottom of a 9×13 glass cake pan. Top with a double layer of crisp, iceberg lettuce leaves (half the head), 1/2 cup of the ranch sour cream mayonnaise smoothed into an even layer, beans, corn, onion, another double layer of lettuce (press down gently after placing the lettuce,) the other 1/2 cup of ranch sour cream mayo, salsa, cheese, olives, bacon, jalapenos, tomato and a little more purple onion. Place cover or foil on cake pan and refrigerate for 12 to 24 hours before slicing into pieces, crunching tortilla chips over the top, and serving. Feel free to top this with avocado chunks, extra tomato chunks, and your favorite hot sauce too!

For the ranch sour cream mayonnaise:

3/4 cup real mayonnaise

1/4 cup full fat sour cream

1/4 cup ranch dressing

Mix well. Chill until ready to use.

Enjoy!

***
strawberry-almond-olive-oil-traybake1

Strawberry Almond Olive Oil Traybake

225 gm sugar
4 large Harvest Haven eggs
240 ml Bioitalia olive oil
1 tsp almond extract
Zest of an orange
200 gm all purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
40 gm ground almonds
250 gm Harvest Haven strawberries, thawed
1/4 cup flaked almonds
Icing sugar to dust

In a bowl, sift together flour, salt and baking powder and keep aside.
In a separate bowl, whisk eggs and sugar together, until they start to look pale and creamy (around 5 minutes).
Add in the oil and almond extract and orange zest to egg mixture and beat well to incorporate.

Sift the flour and then almond powder into the egg mixture and mix with a rubber spatula, until the flour is all incorporated, ensuring not to over mix.

Line a 20 cm x 20 cm x 5 cm pan with parchment paper and pour the batter into the pan.

Tuck in the cut strawberries loosely into the batter. Sprinkle the flaked almonds on top.

Bake the cake in 180 C preheated oven for about 40-45 minutes, until the skewer inserted in the middle of the cake comes out clean.

Let the cake cool in the tin. Once completely cooled, cut it into 16 squares and dust with some icing sugar on the top.

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Down on the Farm

Warning – This is a Working Farm

Since opening our new on-farm store, we've had the opportunity to not only show our friends around, but to renew contact with former patrons and to meet many new customers. We appreciate the reconnections and making new friends.

However, there have been a few people who presume they "own the place and us." They proceed to just walk about wherever they please without asking permission.

This is a WORKING FARM with animals and big equipment, which can be dangerous if you don't know what you're doing or if the farm operators don't know you're there. There are electric fences through out the area that can give you a serious jolt. A farm is a dangerous place and must be treated with respect.

Families live here, too. Their privacy must be considered and respected. People cannot go willy-nilly to any of the other buildings. When you're invited into someone's home, you don't go snooping around the house.

Obviously, we welcome your visit to the store, but even there, please understand that some areas are for employees only. For example, it's not safe for people to wander into the kitchen where the wood-fired oven is going, and food is being prepped.

And some people's audacity has us shaking our heads! Can you believe this?! A couple came to the farm at 9:45 AM. They were told we didn't open until 10:00 AM but tried the door anyway. Finding it locked, they started yanking on it and demanding they be let in. Jeannie opened the door because she didn't want it damaged. They then insisted that our sign said we're open at 9:00 AM. (The sign WE put up has been there for at least two years.) What chutzpah!

We really appreciate our customers and regard them as friends. But some people you just have to show them the gate and the left foot of fellowship.
All we ask is respect for our living and working space.
Thank you!

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