Monthly Archives: May 2015

“BOUGHT” … the TRUTH behind vaccines, big pharma and your food.

MonsantoBeth Beisel: “In 1996 genetically modified foods were first allowed into our food supply in America.
Patrick Gentempo, D.C.: “The GMO machine has been extraordinarily effective in squelching the conversation.”
Nancy Weiser: “The biggest problem with genetically modified organisms or genetically engineered foods is that we don’t know the long-term outcome.”
Patrick Gentempo, D.C.:And to show how strong the agenda is, how could anyone argue against at least labeling foods GMO? If they have nothing to hide, if GMOs are safe and effective or propose any threat to individuals who consume them, why would you be worried about putting it on the label of the food that you sell?”
Nancy Weiser: “There’s something that seen kinda sneaky about people manufacturing food and researching it and engineering it and marketing to us and for some reason or other they don’t want to tell us what’s in it?
I find that odd. I know that if you buy, you know, a shirt or a pair of pants, it has to say that it’s 90% cotton and 10% lycra. So I wanna know what’s in my food if I know what in my pants.”
Patrick Gentempo, D.C.: “We have supposedly some parts of our government that are designated to protect our interests these people are paid with our tax dollars to safeguard our well-being in these realms. Yet it’s not happening.
So now let’s look at the FDA, let’s look at the FTC, let’s look at our regulators.”
Beth Beisel: “I think it’s because most the FDA and EPA and USDA are infiltrated with appointed, very high level executives that came from the biotech industry.”
Patrick Gentempo, D.C.: “It’s the wealth of the force behind the GMO initiative that’s causing this to occur. What’s for sale?
It can be bought. The hearts and minds of the culture and the compulsion to force them into behaviors can be bought.”
Nancy Weiser: “So we have a huge challenge on our hands to re-educate people from the top down and from the bottom up. You know, from their gut and from their head.”
Patrick Gentempo, D.C.: “The reality is there are other countries who have said no to GMOs.They’ve looked at it and said “this is disturbing there’s not enough evidence we’ve made a choice not to do this”. But we’re supposed to be in the United States, the land of the free where those types of things don’t happen but this is such a issue as far as saying “this is scary, this is disturbing, this is unknown”, but other countries who technically might be less free as far as individual rights are concerned are saying no to GMOs until their is more data.
Yet here we say yes.
It’s indefensible, obviously there is something to hide, obviously there is a concern, obviously they think that individual consumers given the choice would prefer not to buy that food. So what is their solution?
Don’t let them know they’re buying that food.
That to me as I feel even the hairs on the back of my neck standing up is evil personified.”
Beth Beisel: “What I would like to say to the biotech industry and the food industry is stop messing with my children’s health,  with my husbands health, with my family’s health.
Enough is enough, let’s go back to real food, conventional farming without GMOs and taking care of the people and putting the people first, not profits.”

Open to the Public Classes – Spring 2015

standing rib roastNICE TO MEAT YOU!

Succulent Standing Rib Roast – #50713

How do you cook it? Not your Mother’s way! Chef Lynda’s technique using unusual and inexpensive equipment will surprise you! Learn the secrets of the flavor and prepare to impress!

Note: $15 supply fee payable to the instructor at workshop. (Subject to change based on market price/availability.)

#50713 – Thursday – 4/16 – 6:30-9 PM – $35 Rockville Res./$41 Non-Res.


40 Clove Garlic Chicken – #50714

In traditional medicine, garlic has been said to cure many ailments. Learn techniques to use when cooking with garlic. You will be provided a whole chicken to break down in class as Chef Lynda shares this and other recipes using garlic. Bring your own cutting board and knife.

Note: $14 supply fee payable to the instructor at workshop.

#50714 – Thursday – 4/30 – 6:30-9 PM – $35 Rockville Res./$41 Non-Res.


After the Catch: Filleting, Skinning and
Cooking Fish – #50715

No bones about it! Chef Lynda will teach you how to transform a whole fish into beautiful, boneless fillets in just a few simple steps. Learn how to remove the pin bones and separate the skin from the fillets. Bring your own cutting board and knife.

Note: $15 supply fee payable to the instructor at workshop. (Subject to change based on market price/availability.)

#50715 – Thursday – 5/14 – 6:30-9 PM – $35 Rockville Res./$41 Non-Res.


Cooking Duck with Confidence – #50716

What’s more scrumptious than the deep, rich flavor of duck? Duck is often reserved for special occasions but it doesn’t need to be. It’s quite simple to prepare and provides a versatile base for many flavors.

Note: $10 supply fee payable to the instructor at workshop. (Subject the change based on market price/availability.)

#50716 – Thursday – 5/28 – 6:30-9 PM – $35 Rockville Res./$41 Non-Res.