1914, the Free Alcohol bill is amended again to decrease the regulatory burden and encourage alcohol fuel production in the U.S.
1917, Alexander Graham Bell: "Alcohol makes a beautiful, clean and efficient fuel…Alcohol can be manufactured from corn stalks, and in fact from almost any vegetable matter capable of fermentation…We need never fear the exhaustion of our present fuel supplies so long as we can produce an annual crop of alcohol to any extent desired" [15].
1918, Scientific American says: It is "now definitely established that alcohol can be blended with gasoline to produce a suitable fuel…" [16]. Another article notes that the Pasteur Institute of France found it could obtain 10 U.S. gallons (38 L) of ethanol per ton of seaweed [17].
1919, Prohibition of beverage alcohol in the U.S. leads to suggestions for more ethanol use as an anti-knock blend with gasoline [18]. Farm belt politicians are split on ethanol as a fuel. While distillers could have a new market for their alcohol, some thought that allowing any distillery to stay open would be a "bargain with the devil."
1920s-1930s, Koolmotor, Benzalcool, Moltaco, Lattybentyl, Natelite, Alcool, and Agrol are some of the gasoline-ethanol blends of fuels once found in Britain, Italy, Hungary, Sweden, South Africa, Brazil and the USA (respectively). More
Culture Day at LA Climate Week is on Saturday, April 11, 2026
Sky Portal X Gallery – Downtown Los Angeles (DTLA) is where culture becomes climate action. We’re gathering artists, storytellers, scientists, and cultural leaders for an afternoon exploring how creativity can shape the future of our planet.
This is a space for connection, expression, and real conversations where art meets climate, and ideas turn into action. Featuring visual artists:
@ekaterina.sky.art
@meena.amani
@ofthestardustandearth
@havilahabrego
@brendannorth
@eubankart
@climatediva
@dmogrobejo
@Amyburkmanart
In addition, there are performances by ODE, Brittany Neff, @lauradelhauer @inannaforearth @hysterical_theatre
In this Firestarter radio re-upload, Sinead McCarthy covers the level or flat earth, NASA, Freemasonry, Judaism, veganism, kosher slaughter, penile circumcision, Hitler, the Holocaust hoax, "controlled opposition," who really runs this world, and why they have convinced us that we are standing on a spinning ball moving at 1,038 MPH but too weak to throw off its watery surface.
Our eyes tell us one thing, but we are force fed a version of our environment we are not allowed to so much as question. Obey. Close your eyes. Go to sleep. Be quiet! Shut up! Sit on it!
Hey, but seriously, who could possibly believe -- after being bombarded with forced Western education -- that our Earth is flat? Anyone who tries to prove it is a round, spinning ball. Try it.
Zetetic: proceeding by inquiry and investigation; the zetetic method; of or related to an ancient Greek school of philosophy that espoused extreme skepticism [and testing ideas objectively].
It has come to mean believing in or based on the [reproducible evidence] that the earth is a plane and that the sun, moon, and other celestial bodies are only a few thousand [miles] above it. See dictionary.com
Zététique (from Ancient Greek ζητητικός zētētikós, "inquisitive," "keen") is the application of the scientific method when investigating allegedly "paranormal" phenomena [1]. It can often be seen as equivalent to or somewhat different from (scientific) skepticism (French scepticisme (scientifique) and is widely used in the modern skeptical movement in France for self-identification. See en.wikipedia.org
There is a world of Buddhist vegetarian cuisine. What is so good about vegan and vegetarian Thai and Indian foods, Chinese and Korean? Curry? No, it's that they are spicy and flavorful. But even Chinese food has a hot source call Szechuan. Mexican food (like sauteed fajitas) is the most popular cuisine in the USA. Why? It might have something to do with the spicy, freshness, crispy crunch, and health benefits -- greens, chiles, lemon, peppers, beans, and whole grains (at least in the original indigenous form). Many Buddhist countries, which are renowned for their calm, cool, and collectedness -- sure do offer a lot of spice. It is the characteristic of hot place, particularly tropical ones like Theravada Sri Lanka.
Nowadays, one can find a sheet-pan dinner recipe for pretty much any flavor that one craves. But before all of these existed, there were nachos.
The original sheet-pan meal can be found on virtually every bar and diner menu across the country. While nachos are now a popular Tex-Mex dish, they're a distinctly Mexican creation. Texas?
Invented in 1940, nachos were born when Ignacio Anaya, nicknamed "Nacho" (which is short for the Spanish name Ignacio, from the Latin Ignatius), threw together a quick snack of
corn (chips)
dairy (cheese)
chili (jalapeños)
veggies (tomato, black olives, cilantro, guacamole)
protein (pinto beans, Beyond Burger crumbles)
to sate the hunger of some guests visiting the restaurant he worked at in Piedras Negras ("Black Rocks"), Mexico.
The dish was an instant smash and quickly took hold in other restaurants before Texas-based businessman Frank Liberto created ballpark nachos in 1976, making them even more popular and readily available in the United States.
Nachos are typically eaten as a side or an appetizer, but with some careful doubling-up of ingredients and a few additions, they can become a hearty lunch or dinner.
The beauty of nachos is that while they have a few classic elements and ingredients, they can also serve as a vehicle for creativity and new flavors -- made fully vegan with full flavor.
So if anyone has ever had the urge to mix up a dish of nachos, here are some tips needed to make this dish even more special. More
This enriching cookbook celebrates eight important plants Native Americans introduced to the rest of the world: corn, beans, squash, chile, tomato, potato, vanilla, and chocolate/cacao—with more than 100 recipes.
When these eight Native American plants crossed the ocean after 1492, the world’s cuisines were changed forever. In Seed to Plate, Soil to Sky, James Beard Award-winning author and Chef Lois Ellen Frank introduces the splendor and importance of this Native culinary history and pairs it with delicious, modern, plant-based recipes using Native American ingredients.
Native plant based cookbook recipes
Along with Native American culinary advisor Walter Whitewater, Seed to Plate, Soil to Sky shares more than 100 nutritious, plant‑based recipes organized by each of the foundational ingredients in Native American cuisine as well as a necessary discussion of food sovereignty and sustainability.
A delicious, enlightening celebration of Indigenous foods and Southwestern flavors, Seed to Plate, Soil to Sky shares recipes for dishes such as Blue Corn Hotcakes with Prickly Pear Syrup, Three Sisters Stew, and Green Chile Enchilada Lasagna, as well as essential basics like Corn Masa, Red and Green Chile Sauces, and Cacao Spice Rub.
The “Magic 8” ingredients share the page—and plate—to create recipes that will transform our world.
The commune was packed with a very diverse crowd characteristic of Altadena and Pasadena. There was less shade than prior years because the old trees burned during the Eaton Fire. But the main structure (the historic Solvang House) was safe, the grass was green, and the free vegan food line was moving.
The generosity of The Vegan Joint is amazing
The Vegan Joint and Au Lac, Los Angeles, provided Thai curry, brown rice, sauté, chili sauce, peanut sauce, samosas, tamarind dip, stir-fry, and specialty drinks (kava-kava and goji matcha watermelon) by El Chef, a food artist from Long Beach who volunteers for plantbasedtreaty.org events with Samantha Lau.
Soul Force music was provided by Rhythms of the Village, whose annual Spring Festival is not going to be ruined by the fire even though the store burned down. It will be held on May 24, 2025, on the grounds of Muir High School in Pasadena. Ameca and Onochie kept the rhythm going with many artists on stage, lots of percussion, Alma Cielo on violin, Paul Livingstone on stand-up bass, and a chorus of singers.
Brooke Robbins of the Altadena Pasadena Sierra Madre Community Resource Hub (APS-CRH) was present to build community and get the word out about an important upcoming Public Awareness Presentation on Friday, April 25, 2025, at 5:00 pm by the Erin Brockovich supported lafirejustice.com firm. Then Cielo brought out the guest of honor, Oh Happy Day owner John Hopkins for a round of hugs and a few nice words. Leigh Adams and her rainbow hair made it to the stage then Sam Lau of Plant Based Treaty until the music took over again for jazz improv.
Come celebrate a FREE, family-friendly event with live music, plant-based vegan foods, and speakers honoring vegan restauranteur and Altadena legend John Hopkins of O' Happy Days Vegan Cafe.
ABOUT: Earth Day Altadena with guest of honor: John Hopkins, Oh Happy Day Vegan Cafe, hosted by Soul Force Project, UNA, and Plant Based Treaty with performances by: EarthSeed Band, Baba Onochie, Rhythm of the Village, Paul Livingstone, Alma Cielo: REGISTER (luma)
What proof is there for this claim? Everyone knows J was a killer, or was he? (jesusveg.com)
Why I know Jesus was vegetarian (vegan)
(James Tabor) In this interview with Derek Lambert, host of the Myth Vision Podcast, [Prof. Tabor] presents arguments, almost never explored (other than by Keith Akers and just a few others), that Jesus and his followers followed a vegetarian (vegan) diet and did not eat any living creature -- not even fish.
I realize there are a very few passages in the New Testament gospels -- three in total -- that imply otherwise, but they are late and do not stand any test of authenticity.
Q: What the difference between a vegetarian and a vegan? A: Neither word comes from the English word vegetable but rather from the Latin vegetus— "whole, sound, fresh, lively." A vegetarian eats no creatures but may eat creature products like dairy, whereas a vegan is purely plant-based, avoiding animal products and byproducts (many of which are hidden ingredients in common foods and products), often also avoiding leather and cruelty to animals of all kinds.
It is generally acknowledged that his cousin John the Baptizer -- as well as his [twin] brother James, who grew up in his household, never ate meat. But Jesus is made an exception by many.
In Eden, things were wonderful.
Jesus was in fact very much a "Back to Eden" figure who always emphasized, within the varieties of Judaism of his day, "from the beginning it has not been so."
Over the years I have noticed that people get very emotionally involved in dietary questions, every bit as much as the proverbial forbidden topics "religion and politics," as around the table discussions.
I hope folks [Christians] will objectively consider the undeniable evidence.
ABOUT: Dr. James Daniel Tabor, Ph.D. (jamestabor.com) is the founder and director of the Original Bible Project, a non-profit organization aiming to produce a new and reordered translation of the Bible in English. He is a retired professor of Ancient Judaism and Early Christianity in the Department of Religious Studies at the University of North Carolina at Charlotte, where he taught from 1989–2022 and where he was chair of the department from 2004–2014. He previously held positions at Ambassador College (1968–1970, while a student at Pepperdine University), the University of Notre Dame (1979–1985), and the College of William and Mary (1985–1989). More
(Good Morning America) Feb. 7, 2025: Lifestyle contributor Lori Bergamotto shares top pizza recommendations for Super Bowl Taylor Swift Viewing party and National Pizza Day this Sunday. GET PIZZA FIX HERE: tinyurl.com/bdhzaw3u
Pizza is an American invention
Gluten-free vegan deep dish?
They don't eat pizza in Italy. They don't even know what it is. Italia eatta panini, a kind of fluffy bread with just a few garnishes for flavor. It took an American to make a pie. Living on the West Coast, which may arguably be the best coast, we are all about a thick crust, preferably gluten-free.
The East Coast, in New York style, a flour tortilla is used, the thinner the better. (How does that make any sense?) Living outdoors in giant in backyards, the west and Southwest can have their own pizza ovens year around, except for the two weeks when it rains.
Vegan nut cheese drizzling, Beyond meat toppings, and lots of fresh green basil, thin heirloom tomato slices, herbs, and no pineapple (we repeat, no pineapple, this is not Hawaii), with savory spices, maybe even some shitake mushrooms... There's no end to what the imagination can create on Pizza Day.
Oddly, this year falls on 4/20, and Pizza Day falls on Super Bowl Sunday -- traditionally known as the day more avocados are consumed than any other (except maybe Cinco de Mayo) due to the dips, chips, and sandwiches. It's almost as if someone, some deva up there, knows what's going on down here.
A: Gluten is found in wheat, barley, rye, oats, and buckwheat (not a grain or grass but full of a gluten to protect itself), a plant toxin appearing in different forms with different names but doing the same thing to our intestines -- stripping the cilia and leading us to have digestion and malabsorption issues. ALL oats (even the ones labelled "gluten free") are the worst because they are full of avenin (oat gluten); the label is accurate because the wheat version (from cross-contamination) is called gluten, not the oat version.
Our intestines should look like a shag rug on the inside, not a smooth water hose. But as colorectal exams show, we are no longer equipped to absorb nutrients. All humans are harmed by any amount of gluten (gliaden, avenin, etc.), but we're used to it.
Monsanto (Bayer Inc.) and others have manufactured new higher-gluten forms of grains. That makes food production more convenient, addictive, and harmful. We all want spongy, chewy, moist breadlike products, full of protein (the cause of gluten's harm) and lots of starch, which is quickly converted into sugar by the body.
Dr. Joel Wallach (criticalhealthnews.com) states that nothing is more widespread and harmful than the glutens (a plant lectin), killing countless people every year but doing so slowly by malabsorption, malnutrition, and the inability to replenish the micronutrients needed for vibrant living. Deficiencies caused by eating glutens cause many diseases, and supplementing won't help if we are still being exposed to gluten (hidden everywhere or in obvious sources) because our cilia has not been allowed to grow back. Macronutrients like calories come in, but not the trace minerals and vitamins from healthy foods and supplements. The soil is depleted, so even the best most varied (organic, seasonal, local, fresh, healthy) diet will not help restore the 65 to 90 vital nutrients we need if gluten is still in our diet.
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