sustainable food part 2

 Barbecued ribs -- from pigs who spent their blissful lives converting organic vegetables, grass, and dairy into rich, delicious pork.  Beet green salad dressed with cider vinegar and blue cheese, all by courtesy of the farm.  Roast tromboncino with onions and garlic, peeping out from beneath the greens.  And sweet white Kennebec potatoes with fresh butter, cream, garlic and parsley, all from our gardens and dairy.  Food security and food paradise are in this case synonymous.  America, reassert your rights -- graze a cow, plant a garden, and rediscover food independence!