Sunday, December 19, 2010

Mexican Cartels Using IEDs in Drug Wars

Mexican Cartels Using IEDs in Drug Wars
Mexican drug cartels battling security forces are using the same kind of improvised explosive devices (IEDs) that insurgents have been employing against coalition forces in Afghanistan and Iraq.
“Mexico in the last 90 days has experienced at least three vehicle-borne explosive devices against their security forces, which look very similar to the model that we saw in Iraq and continue to see,” said Lt. Gen. Michael Oates, director of the Joint IED Defeat Organization (JIEDDO).
JIEDDO is a Department of Defense endeavor to reduce or eliminate the effects of all forms of IEDs used against U.S. and coalition forces.
In its 2009 annual report, JIEDDO warned that Mexican drug cartels “may increase the use of IED TTPs [tactics, techniques, and procedures] to respond to increased law enforcement pressure.”
Speaking at the Foreign Press Center in Washington, D.C., Oates said IEDs are “being used throughout the world to impact stable governments. We track about three to four hundred incidents a month occurring outside of Iraq and Afghanistan, where people are using improvised explosive devices against law enforcement or against military security forces.”
The Revolutionary Armed Forces of Colombia use IEDs in their fight against the government, according to Oates.
The explosive devices are “easily concealable. They’re inexpensive. And they are terribly devastating, in some cases against the civilian population,” he said.
This year IEDs have caused nearly 60 percent of the casualties suffered by coalition forces in Afghanistan, AFP reported.
The potential for their increased use in Mexico is troublesome. As the Insider Report disclosed two weeks ago, the death toll in Mexico’s cartel-related drug wars has exceeded 10,000 for this year, with nearly half of the murders occurring in the U.S.-Mexico border region.

St. Louis Most Dangerous City - The Daily Beast

St. Louis Most Dangerous City - The Daily Beast

Monday, December 13, 2010

Guns & Doctors statistics

Doctors

(A) The number of physicians in the U.S. is
700,000.

(B) Accidental deaths caused by Physicians
per year are

120,000.

(C) Accidental deaths per physician
is

0.171

Statistics courtesy of U.S. Dept of
Health and Human Services.

>>>>>>>>>>>>>>>>>>>

Now think about this:

Guns

(A) The number of gun owners in the U.S.

is

80,000,000.

(Yes, that's 80 million)

(B) The number of accidental gun deaths

per year, all age groups,

is

1,500.

(C) The number of accidental deaths

per gun owner

is

.0000188

Statistics courtesy of FBI


>>>>>>>>>>>>>>>>>>>>>

So, statistically, doctors are approximately

9,000 times more dangerous than gun owners.

>>>>>>>>>>>>>>>>>>>>>>>>

Remember, 'Guns don't kill people, doctors do.'

>>>>>>>>>>>>>>>>>>>>>>>>>>

FACT: NOT EVERYONE HAS A GUN,

BUT

Almost everyone has at least one doctor.
This means you are over 9,000 times more likely to be killed by a doctor as by a gun owner!!!

>>>>>>>>>>>>>>>>>>>>>>>>>>

Please alert your friends
to this
alarming threat.
We must ban doctors
before this gets completely out of hand!!!!

Saturday, December 11, 2010

Military Pay

From an email
CINDY WILLIAMS was appointed by Obama as an Assistant Director for NATIONAL SECURITY in the Congressional Budget Office.....

Military Pay

This is an Airman's response to Cindy Williams' editorial piece in the Washington Times about MILITARY PAY, it should be printed in all newspapers across America .

Ms. Cindy William wrote a piece for the Washington Times denouncing the pay raise(s) coming service members' way this year citing that she stated a 13% wage increase was more than they deserve.

A young airman from Hill AFB responds to her article below. He ought to get a bonus for this.

"Ms Williams:
I just had the pleasure of reading your column, "Our GI's earn enough" and I am a bit confused. Frankly, I'm wondering where this vaunted overpayment is going, because as far as I can tell, it disappears every month between DFAS (The Defense Finance and Accounting Service) and my bank account. Checking my latest earnings statement I see that I make $1,117.80 before taxes per month. After taxes, I take home $874.20. When I run that through the calculator, I come up with an annual salary of $13,413.60 before taxes, and $10,490.40 after.

I work in the Air Force Network Control Center where I am part of the team responsible for a 5,000 host computer network. I am involved with infrastructure segments, specifically with Cisco Systems equipment. A quick check under jobs for "Network Technicians" in the Washington , D.C. Area reveals a position in my career field, requiring three years̢۪ experience in my job. Amazingly, this job does NOT pay $13,413.60 a year. No, this job is being offered at $70,000 to $80,000 per annum............ I'm sure you can draw the obvious conclusions.

Given the tenor of your column, I would assume that you NEVER had the pleasure of serving your country in her armed forces.
Before you take it upon yourself to once more castigate congressional and DOD leadership for attempting to get the families in the military's lowest pay brackets off of WIC and food stamps, I suggest that you join a group of deploying soldiers headed for AFGHANISTAN ; I leave the choice of service branch up to you. Whatever choice you make though, opt for the SIX month rotation: it will guarantee you the longest possible time away from your family and friends, thus giving you full "deployment experience."

As your group prepares to board the plane, make sure to note the spouses and children who are saying good-bye to their loved ones. Also take care to note that several families are still unsure of how they'll be able to make ends meet while the primary breadwinner is gone. Obviously they've been squandering the "vast" piles of cash the government has been giving them.

Try to deploy over a major holiday; Christmas and Thanksgiving are perennial favorites. And when you're actually over there, sitting in a foxhole, shivering against the cold desert night, and the flight sergeant tells you that there aren't enough people on shift to relieve you for chow, remember this: trade whatever MRE's (meal-ready-to-eat) you manage to get for the tuna noodle casserole or cheese tortellini, and add Tabasco to everything. This gives some flavor.

Talk to your loved ones as often as you are permitted; it won't be nearly long enough or often enough, but take what you can get and be thankful for it. You may have picked up on the fact that I disagree with most of the points you present in your open piece.

But, tomorrow from KABUL, I will defend to the death your right to say it.

You see, I am an American fighting man, a guarantor of your First Amendment right and every other right you cherish...On a daily basis, my brother and sister soldiers worldwide ensure that you and people like you can thumb your collective noses at us, all on a salary that is nothing short of pitiful and under conditions that would make most people cringe. We hemorrhage our best and brightest into the private sector because we can't offer the stability and pay of civilian companies.

And you, Ms. Williams, have the gall to say that we make more than we deserve?

A1C Michael Bragg, Hill AFB AFNCC


IF YOU AGREE,
PLEASE PASS THIS ALONG TO
AS MANY PEOPLE AS POSSIBLE AND SHOW YOUR SUPPORT OF THE AMERICAN FIGHTING MEN AND WOMEN.
THANK YOU!!!!!!!!!!

Wednesday, December 8, 2010

What the F**K happened to OUR country while we were gone?

What the F**K happened to OUR country while we were gone?

OK, this is hilarious and scary.

This written by a motorcycle buddy from another club and was too much, I had to chuckle if not in amusement as much as amazement, yet so, so sad.


As the Chalk Leader for my flight home from Afghanistan, I witnessed the following:
When we were on our way back from Afghanistan, we flew out of Baghram Air Field. We went through customs at BAF, full body scanners (no groping), had all of our bags searched, the whole nine yards. Our first stop was Shannon, Ireland to refuel. After that, we had to stop at Indianapolis, Indiana to drop off about 100 folks from the Indiana National Guard. That's where the stupid started.

First, everyone was forced to get off the plane-even though the plane wasn't refueling again. All 330 people got off that plane, rather than let the 100 people from the ING get off. We were filed from the plane to a holding area. No vending machines, no means of escape. Only a male/female latrine. It's probably important to mention that we were ALL carrying weapons. Everyone was carrying an M4 Carbine (rifle) and some, like me, were also carrying an M9 pistol. Oh, and our gunners had M-240B machine guns. Of course, the weapons weren't loaded. And we had been cleared of all ammo well before we even got to customs at Baghram, then AGAIN at customs.

The TSA personnel at the airport seriously considered making us unload all of the baggage from the SECURE cargo hold to have it reinspected. Keep in mind, this cargo had been unpacked, inspected piece by piece by U.S. Customs officials, resealed and had bomb-sniffing dogs give it a one-hour run through. After two hours of sitting in this holding area, the TSA decided not to reinspect our Cargo-just to inspect us again:Soldiers on the way home from war, who had already been inspected, re-inspected and kept in a SECURE holding area for 2 hours. Ok, whatever. So we lined up to go through security AGAIN. This is probably another good time to remind you all that all of us were carrying actual assault rifles, and some of us were also carrying pistols. So we're in line, going through one at a time. One of our Soldiers had his Gerber multi-tool. TSA confiscated it. Kind of ridiculous, but it gets better. A few minutes later, a guy empties his pockets and has a pair of nail clippers. Nail clippers. TSA informs the Soldier that they're going to confiscate his nail clippers. The conversation went something like this:

TSA Guy: You can't take those on the plane.
Soldier: What? I've had them since we left country.
TSA Guy: You're not suppose to have them.
Soldier: Why?
TSA Guy: They can be used as a weapon.
Soldier: [touches butt stock of the rifle] But this actually is a weapon. And I'm allowed to take it on.
TSA Guy: Yeah but you can't use it to take over the plane. You don't have bullets.
Soldier: And I can take over the plane with nail clippers?
TSA Guy: [awkward silence]
Me: Dude, just give him your damn nail clippers so we can get the f**k out of here. I'll buy you a new set.
Soldier: [hands nail clippers to TSA guy, makes it through security]
To top it off, the TSA demanded we all be swabbed for "explosive residue" detection. Everyone failed, [go figure, we just came home from a war zone], because we tested positive for "Gun Powder Residue". Who the F**K is hiring these people?

This might be a good time to remind everyone that approximately 233 people re-boarded that plane with assault rifles, pistols, and machine guns-but nothing that could have been used as a weapon. Can someone please tell me What the F**K happened to OUR country while we were gone?

Sgt. Mad Dog Tracy

Monday, December 6, 2010

How To Store Bulk Foods
December 6, 2010 by Peggy Layton
Last time we talked about dehydrated foods. This week we’re going to discuss the best ways to store your bulk foods.

First, select only the best food grade containers that will exclude light, oxygen and moisture. This will greatly extend the shelf life of your food. The best storage containers are the No. 10 double enamel gallon-sized cans and the food grade plastic buckets. However, you may also store food in canning jars with tight-fitting lids as well as heavy plastic containers such as soda bottles and apple juice, Gatorade and fruit juice containers. Plastic or glass gallon-size jars and Rubbermaid® type containers with lids work well also. The stackable containers will save space.


No. 10-Size Double Enamel
The No. 10-size cans hold approximately one gallon and are ideal for smaller quantities of food. You can purchase plastic lids to put on the cans after they are opened.

Most food storage companies use these types of containers. They are nitrogen-packed with an oxygen absorber packet sealed inside the can. These packets absorb free oxygen from the air around them and chemically bind it. This removes the oxygen from inside the can, which helps prevent insects from hatching or even living. This also prevents rancidity from occurring.

The atmosphere inside the can is mostly nitrogen, which is ideal for long-term storage of foods. If the oxygen level is below 2 percent, the food will stay good for a lot longer. You can order a wide variety of dehydrated and freeze-dried foods that are packed in the No. 10 cans with an oxygen absorber in the can. They are packed for long-term storage and are ready to go in a heavy cardboard box that holds six cans and stacks on top of each other. To see the many different foods available go to my website.

Oxygen Absorber Packets
The oxygen absorber packets look like a tea bag or sugar packet. This method is a relatively new procedure and is proving to be one of the best ways to keep foods fresh. They must be used up within 15 minutes of being opened and exposed to the air.

These packets absorb the oxygen from the container and trap it in an iron powder, salt and moisture mixture. This is the safest way to remove oxygen. These oxygen packets can be purchased from my website.


5- or 6-Gallon Plastic Buckets Or Pails
These buckets have tight-fitting lids with rubber gaskets. They are ideal for large quantities of grains, beans, legumes, sugar, flour, etc.

You can purchase an inner liner that is made from a metallized foil, which will keep the light from harming the food and causing it to deteriorate. It also acts as a moisture barrier and keeps rodents out. The bucket with a metallized liner, when sealed properly with a tight-fitting lid, is a very good method of storing food.

To seal the Mylar® liner, line the bucket with the bag and use one oxygen absorber packet per gallon of grain, beans, dried food, etc. Pour one gallon of dried food or grain in the bucket, then add an oxygen absorber, add another gallon of food or grain and continue until the bucket is full. Then get out as much air as possible. Lay the bag as flat as you can. The bag will be much taller than the bucket.

You can use an iron to heatseal the end of the bag. This way you can use the bag over and over again. Pierce a hole in the corner of the bag and hold the bag below the seal so you don’t suck up the contents of the bag. Suck all the air out with the hose or a smaller attachment to the vacuum that can be inserted into the end. When the air is sucked out and the bag looks vacuum-packed, hold the end and seal it with an iron. Do not let air back into the bag.

Note: Never use buckets that have contained chemicals, paint, Sheetrock™ mud or kitty litter, etc. Restaurant food grade containers are ok; wash them well and rinse with bleach and water.


Gama Lids for 5-gallon buckets
There are special lids available for 5-gallon buckets that have a center section that screws on and off. It makes it nice to open and close the lids when using bulk foods on an everyday basis. I use these lids and love them.

I keep my buckets of wheat, rice, beans, pasta, etc. handy so I can use out of them every day. I also keep a smaller container of these products in my kitchen cupboard, so when I run out I just fill it up from the bucket. The buckets are stored in my pantry.


Mylar® Bags
The ones previously mentioned can be purchased from my website. [link www.peggylayton.com] The heaviest Mylar® bags in the large size are the best for lining the buckets. The bag can be sealed with a hot iron. Oxygen packets can be inserted before sealing. However, I have stored a lot of food in buckets without Mylar liners.

As long as the buckets are sealed properly, they will be just fine. If I know that I am going to sprout the beans, legumes or grain, I do not put an oxygen absorber in the can or bucket. Lack of oxygen will kill the enzymes that are alive in the kernel and they won’t sprout. I will talk about the importance of sprouting in another article.

Methods For Storing Grains

Bay Leaves Method: An alternative to using oxygen absorbers is to use bay leaves. They can be spread throughout the container or food or grain. Use two bay leaves for small amounts up to one gallon, or five leaves in the 5-gallon buckets. It keeps the weevils and other bugs out, because they don’t like the smell of bay leaves.
Freezing Grain Method: If your buckets of grain are placed in the garage for the winter, the freezing temperatures will probably kill any weevil that is present. You can also deep-freeze grain in 10-pound bags and leave it for a week to kill the bugs.
Diatomaceous Earth Method: Diatomaceous earth (DE) can be mixed into your stored grains and beans to control insects without having to remove the dust before consuming it. For every 40 pounds of grain or beans, you mix in one cup of DE with it. Coat every kernel and mix it in small batches. Cover your mouth so you don’t breathe the dust in, as it can irritate your lungs.

The DE you want to use is sold as an organic garden insecticide. There are several different types of DE. Make sure you get the kind that is approved for human consumption and not the swimming pool type. You can find DE at places like home and garden stores and Intermountain Farmers Association stores.
The Causes of Deterioration

Oxygen: Oxygen is the one thing that will rob the nutritive value from the food. All living food contains enzymes which when exposed to oxygen start to break down. The nutritive value is lost, little by little, as it breaks down. That is why it is very important to remove the oxygen from the containers before you package them. It’s also good to store grains as a whole grain rather than a cracked grain. Once the kernel is cracked, it dies and the rancidity process begins. Grain will store much longer in its whole grain form.
Bacteria: Bacteria, yeast and molds are controlled by processing, canning, dehydrating, drying, freezing, etc. Bacteria is the most common cause of spoilage, so it’s important to keep all food properly processed. Once beans, meat, vegetables, etc. are opened, they must be used up quickly to prevent spoilage. Once I open dried eggs, I like to keep them in the refrigerator in quart jars with lids so no moisture gets into the bottles. A rule of thumb is to use any can of dehydrated food within one year of opening it.
Insects: Insects grow in food (and especially anything made with grains such as flour) because the eggs or larvae are already in the product before you package it. The rodents deposit their waste product in the food and eat it as they reproduce. Again the oxygen absorbers will remove the oxygen and prevent insects from living. Lack of oxygen kills bugs and larvae.
Shelf Life: Rotate your food and use it within the estimated period of time determined by research done on each product. There is a shelf life chart in my books; Food Storage 101, Where Do I Begin? and Emergency Food Storage and Survival Handbook.

When the food is stored too long, two things happen:
• The nutritional value breaks down.
• The color, flavors, texture and smell change and people will not eat it.

Light
As you find containers for your bulk food, try to get containers that are dark and cannot be permeated by light. The two most common containers that allow light in are glass jars and plastic buckets or bottles. If these are used, they need to be stored in heavy cardboard boxes in a dark room.

Humidity And Moisture: Dehydrated foods store well when the moisture is removed. The moisture levels of dehydrated food should be less than 10 percent. The food will be hard, not leathery. Be sure to keep all containers up off the floor and away from anything that is high in humidity like dryer vents, water heaters or anything that could flood and damage the food or rust out the cans.
Temperature And Location
A cool dark place is a must. The temperature of the room should stay constant throughout the year. Find the coolest place in the house — usually it’s a basement, if you have one.

Try to find a place that stays between 45-65 degrees Fahrenheit year-round. I know this is impossible in climates where the temperature fluctuates from season to season, but the lower the temperature, the longer the shelf life. However, you want to stay 10 to 20 degrees above freezing. Most basements are between 60 and 70 degrees Fahrenheit and will cut the shelf life down a little.

If you store your food in a garage or shed where the temperature fluctuates, you can cut the shelf life down even more. Where I live it is popular to have a cold storage room located in a basement and built under a porch. Usually it has a dirt floor, which maintains a cooler temperature. My husband built us a root cellar that is well-insulated and stays a constant temperature year-round.

eFoods Global
A company that I recommend for fast, easy, nutritious gourmet meals that will store for up to 15 years is eFoods Global. This is a new concept in storable foods that are delicious, nutritious, affordable and convenient for daily use. If you would like to try the same six meals that I received, simply go to
www.k9tactical.mysundanceglobal.com, watch the three-minute video and then click on the WIN button. After you receive your six meals for $9.95, you can order a shipment of food to be delivered to you once per month. This is more cost-effective, and over a few month’s time you will have enough good-tasting nutritious meals stored for an emergency.

Food storage 101, “Where Do I Begin?” and many other books may be purchased on my website, www.peggylayton.com. You can also contact me via email or by phone: 435-835-0311.