Veriditas Botanicals Therapeutic Essential Oils

Melissa Farris attended the California School of Herbal Studies in Sonoma County, California over a decade ago, and has never looked back with her medicine making ever since! She now owns www.VeriditasBotanicals.com which is an entirely organic line of therapeutic blends of essential oils. They smell amazing! Plus they actually work.

Essential oils are very precious remedies for our bodies and spirits. The sense of smell is evocative, supportive, and cleansing for the emotions as well. Synthetic scents, although initially pleasurable, are generally neurotoxic. Her natural combos are wisely constructed to work on common health challenges like eczema, sinus congestion, and menstrual cramps. The Mayo Clinic is currently doing case studies on three of the Veriditas Wellness Formulas.
Out of a concern for the earth all herbs used to make the oils are grown without pesticides, and the oils are free of adulterants. This is important as well because what we put on our skin gets absorbed into our bodies. Melissa says, “We believe that when we support small organic farms we are taking a revolutionary stand to promote healing of our bodies, the earth, and local economies.”

The oils are reasonably priced, considering the quality and effectiveness, and available online or at select

health food stores!

Wilted Kale Salad with Creamy Avocado Dressing By Josh

(Adapted from Russell James)

Salad:

1 head of dino (black) kale

¼ tsp sea salt

½ cup cherry tomatoes

¼ raw sunflower (or hemp) seeds

A few grinds of black pepper

Dressing:

1 small avocado or ½ a medium avocado

¼ tsp chili powder

¼ onion powder

¼ tsp garlic powder

¼ tsp cumin

½ Tbsp Bragg’s Aminos (or tamari, or low-sodium soy sauce)

½ Tbsp balsamic vinegar

½ Tbsp olive oil

1 Tbsp lemon juice

1 tsp tahini

1-2 tsp coconut nectar (or raw agave, or raw honey)

Last night I developed a craving for raw kale salad, but I wanted something different and more interesting than the typical tahini-lemon-soy dressing that I usually default to.  I took raw chef Russell James’ recipe as inspiration and changed up the dressing.

First, wash the kale.  De-stem it, and chop into smaller strips.  Place in a bowl, and add the sea salt.  Massage kale thoroughly until it wilts, and looks tender.  Add in tomatoes and seeds.

Place all dressing ingredients into a blender (or use a whisk), and mix well.

Spoon dressing into salad, grinds in pepper, and mix everything together thoroughly.  Allow it to sit for 10 minutes or so before eating.

Cooling and Moisturizing Green Smoothie By Josh

(image borrowed from ohsheglows.com)

1 ripe, frozen banana
2 bunches of fresh spinach
½ an avocado, chilled
1 tbsp chia seeds
½ cup unsweetened vanilla almond milk
½ cup unsweetened coconut water
1 tbsp whole coconut milk
3-5 ice cubes
Optional (for added electrolytes): ½ tbsp lemon juice + ½ tsp sea salt

I’m on a smoothie kick at the moment… Here is a cooling and moisturizing smoothie that’s perfect if you’re feeling hot and dried out.
Freeze banana beforehand. Mix chia seeds with almond milk and set in the fridge for 30 minutes.
Start by blending the frozen ingredients, slowly adding the chia seed mixture. Add remaining ingredients and blend thoroughly.
Feel free to add additional greens if desired. Try some celery, cucumber, kale…

Post-Workout Recovery Smoothie By Josh

(image borrowed from ohsheglows.com)

1 ripe frozen banana

2 dates, pitted & soaked

½ cup unsweetened almond milk

1tbsp whole coconut milk

1 tbsp chia seeds

1tbsp raw almond butter

1 tsp apple cider vinegar

Dash of cinnamon (omit if you’re feeling overheated)

3 or more ice cubes (depending on desired frosty-ness)

This is something I created out of necessity as I do with many of my raw food concoctions.  I wanted a cooling, hydrating, quick-and-easy pick me up I could have in the morning after my workouts.  This smoothie is incredibly functional:

Banana—Very cooling, replenishes with potassium and natural sugars.

Dates—Replenishes with potassium and natural sugars.

Chia Seeds—Combined with the liquid, they are hydrating.  They also provide Omega 3s.

Raw Almond Butter—Natural protein for muscle recovery and healthy fats.

Coconut Milk—Very cooling, with healthy fats.

In terms of the apple cider vinegar, don’t worry—you can’t taste it.  It’s just a little trick to round out all the sweetness in the smoothie.

The night before, chop up one large, very ripe banana.  Seal in a Ziploc bag and place in the freezer.

When you wake up in the morning, start soaking the dates.

Immediately after completing your workout, get to work.  It’s important to make this smoothie as soon as possible after your workout, to reap its full benefits.

Put chia seeds in a cup, and pour in almond milk and coconut milk.  Stir and stick in the fridge for 10 minutes.  This way, the chia seeds soak up the liquid, and will help thicken the smoothie when blended.

Once the chia seeds have plumped up into a “gel,” combine with all ingredients in blender.  If you have a weaker blender, start with the ice, then the banana, then the remaining ingredients.  Blend forever… or until very well blended.

Holistic Health and Food: Staying Cool by Josh

Note: I am not a licensed acupuncturist, herbalist, or medical health professional. This is advice from personal experience, knowledge, and research.
In Traditional Chinese Medicine, foods and beverages have inherent thermal properties—either cooling or warming. This can be invaluable knowledge in . As someone who struggled for a long time with unrelenting heat, TCM really changed my quality of life. I can wear layers of clothes now. I can sit in a heated room, and not have to leave as often to cool down. I can drink hot beverages. Most importantly, I know what food and beverage choices to make in the moment to address my temperature.

Here are some quick and dirty guidelines of what to avoid while trying to stay cool:

-Overly processed, “fast” foods, will most always be heating. Of course, there are many other reasons why I would seriously advise against eating these foods, but if you’re trying to stay cool, especially stay away from these foods. This also includes processed sugars, such as candy bars and soda.

-Coffee—very warming. If you want a little boost in the morning, try green tea instead. It’s actually cooling. You can make a green tea latte by brewing two teabags, adding some raw agave nectar or raw honey to sweeten, then a milk alternative like almond, coconut, or rice milk.

-Alcohol—probably the most warming thing you can put in your body. Advertisements have cemented the “cold beer on a hot day” image in our head, but if you’re trying to stay cool, it is the last thing you want to drink.

-Cigarettes—you’re basically inhaling fire. This should be a given.

-Any spices or hot peppers, garlic, onion, mustard but especially ginger. Ginger is seriously warming.

-Red meat and Lamb—go for tofu, fish, or chicken instead.

I’ve just told you what to avoid, now here’s a quick breakdown of foods and drinks that will help cool you down:

-Herbal Tea—even if it’s hot! Peppermint and Dandelion are the most cooling. For a super-cooling tonic, I like making Peppermint-Dandelion iced tea: double the amount of teabags per cup, and steep for at least 20 minutes. Then add plenty of ice, a little raw agave to sweeten, and a little coconut milk.

-Coconut—anything coconut-related is very cooling, unsweetened (this is important) coconut water, milk, or meat. Get a whole coconut, crack it open, drink the water, and eat the meat.

-Greens and Vegetables—most are cooling, and most effectively when eaten raw or lightly steamed. For greens, go for: kale, spinach, chard, and seaweed (but not mustard greens). For vegetables: cucumber, celery, lettuce, cabbage, asparagus, and broccoli. Always choose organic, when possible.

-Fruit—Bananas are one of the most cooling things you can eat. Uncooked avocados are great, and will also help if you’re feeling dried-out. Apples are a great choice as well.

-Grains—especially whole wheat, barley, and millet. Cook up a mixed grain bowl with steamed veggies and tofu.

Just to clarify, these are only guidelines. I’m not saying that you have to give up your favorite foods, beverages, and spices completely. I want you to enjoy your favorite things. Hopefully, this blog has given you a better understanding of how to use food and drink to regulate your body temperature and stay comfortable. I urge you to approach those daily decisions with a mindfulness of your body and how what you eat and drink will affect you.
Lastly, if you’re cold—have some warming food or drink! Eat or drink ginger, use plenty of spices.

A Simple Introduction to Mindfulness By Josh

What is Mindfulness?

Mindfulness is a concept which stems from Buddhism, but has been widely adapted by Western psychology. Mindfulness can be described as an awareness of the present moment; the practice of cultivating awareness of the body, breath, and mind with the intention of being completely present, moment-to-moment. The goal is to be able to experience and observe emotions and sensations in the body, without having to identify with them (i.e., be controlled by them).

Why Mindfulness?
When managing your day-to-day life, keeping yourself in the present moment is crucial. Staying present and grounded can prevent you from getting completely lost in your emotional experience, and losing control of your actions and behavior. It is possible to learn to experience these strong and uncomfortable emotions and sensations in the body, and greatly lessen the amount of suffering that they cause.
What can you do right now?
Here are two simple practices you can start to work with right now: Mindfulness of the body, and Mindfulness of the breath.
Body:
Sit upright. Sense the soles of your feet on the floor. Focus on the sensation of contact with the floor. Keep your focus here, and explore. Do the sensations change? Do different areas of the bottom of your foot feel different on the floor? You can practice this standing as well: waiting in line, on a crowded bus, wherever.
Breath:
Start tuning in to the sensation of your breath. Notice its natural progression; the rise and fall of the abdomen as you inhale and exhale. Don’t manipulate or change your breath, just gently track and follow it. If this starts to feel too complicated, just back off and go back to the body.
You can use these practical tools whenever, wherever you are to bring yourself back to/anchor yourself in the present moment. These can be especially helpful to stay grounded when you feel increasing anxiety or depressive feelings and thoughts.
What’s the next step?
Meditation is the primary tool for practicing mindfulness.
There are several resources for this. For some basic, introductory instructions on Mindfulness Meditation (a.k.a. Insight or Vipassana), go to: http://www.spiritrock.org/page.aspx?pid=573.
Next, search online to see if there are any meditation centers in your area. There are several different styles of meditation: Insight Meditation (a.k.a. mindfulness or Vipassana meditation) is what you should be looking for. One of the best resources for assistance is Spirit Rock Meditation Center in Marin, CA. They are a hub for Insight Meditation, and can assist you in finding a meditation center near you. For example, here in the Venice/Santa Monica, CA we have InsightLA (insightla.com). When I lived in San Francisco, I meditated with SF Insight (sfinsight.org).
Books can be a useful introduction to meditation, especially if a nearby meditation group isn’t easily accessible. Though, I strongly recommend primarily learning meditation in person. Teachers such as John Kabat-Zinn, Sharon Salzberg, or Jack Kornfield all have good introductory books on meditation.
Start experimenting with a daily meditation practice. Even if it’s only 1 minute a day when you first awaken—you can build from there. My hope is that this may offer you some relief from anxiety and depression, help you feel more relaxed and grounded, and give you some tools for facing everyday struggles.

Tofu-Yam-Veggie Tahini Bowl by Josh

1 small block pre-baked tofu (Trader Joe’s Teriyaki is good)
1 medium red garnet yam
¼ bunch dino kale
1 cup Shitake or white mushrooms
1 large carrot
3-4 cloves minced garlic or 2 tsp jarred minced garlic
1 tbsp (plus extra for marinade) Soy Vay Teriyaki sauce (or Trader Joe’s Soyaki—same thing)
1 tbsp tahini
Sea salt
Black pepper
2 tbsp agave nectar or maple syrup (for tofu glaze)

This is a great little wholesome, flavorful bowl that covers most of the nutritional bases. There’s protein from the tofu, vitamins and minerals from the vegetables, low Glycemic Index carbohydrates from the yam, and flavor for your mouth. As always, I made this with produce from the farmer’s market, which I highly recommend. Yes, it’s better for you, but if anything, the flavor is leaps and bounds above what you would get at the supermarket. So, if a farmer’s market is something that’s available to you, please take advantage of it.
A little preface: with the tofu in this recipe, I used Trader Joe’s pre-baked tofu to make it a little easier. You can use extra firm uncooked tofu, but you’ll want to press it, marinade it for longer, and add about 10 minutes to the broiling time.
The night before (several hours before is ok), marinate pre-cut tofu in a few tablespoons of Soy Vay Teriyaki sauce. Turn pieces over halfway through marinating.
Once you’re ready to cook the meal, preheat the oven to 500 degrees.
Wash all veggies.
De-stem and chop kale. Chop mushrooms and carrot.
Very finely mince garlic (obviously skip this step if using jarred garlic).
Once oven is done preheating, wrap the yam in tinfoil, and place in the oven.
Bake for about 50-60 minutes. Check by quickly the yam—it should be very soft.
Take out the yam, but leave the oven on, and turn to broil.
Brush tofu with agave nectar or maple syrup then pepper. Place in a small baking pan (or oven-safe bowl), and cover with tinfoil.
Broil tofu for about 10 minutes (if using uncooked, 15-20). You want it to be nice and browned on the outside, a little crispy.
As tofu broils, steam veggies—about 6-8 minutes. You want them tender, yet crisp. You’ll know once they’re done, because the kale will have less of a bitter bite to it.
Take everything off heat. Unwrap the yam from tinfoil. Peel off the skin, and place the flesh in bowl. Add the garlic, tahini, and 1 tbsp of Soy Vay. Also add a dash of sea salt and a few grinds of black pepper. With a fork, mash and whip the yam with added ingredients.
Add in the vegetables and tofu. Mix well with a spoon. You may want to add more tahini, Soy Vay, garlic, or salt to taste.
Savor mindfully.

Raw Kale-Blood Orange Salad by Josh

This is something that I rustled up last night after I surveyed what I had purchased from the farmer’s market this weekend.  I approach cooking as I do my life—a little bit of planning, and a lot of spontaneity.  Probably a little too heavy on the spontaneity, which lends to a lot of risk (in both areas)…  Anyway, I decided to make a raw kale salad, which is something that I make often—but I wanted to mix it up (terrible, unintentional pun).

1 bunch of raw kale, rinsed, de-stemmed, and chopped

1 cup shredded carrots

½ cup shredded cucumber

½ cup raw corn

½ cup medjool dates, pitted and chopped

Dressing:

1 tbsp olive oil

1 tbsp soy sauce

1 tsp raw agave nectar or raw honey

1 blood orange

Sea salt

Garlic powder

Black pepper

Combine kale, carrots, and cucumber in large bowl.

In a separate, small bowl, combine olive oil, soy sauce, raw agave.  Cut blood orange into quarters, and squeeze juice into dressing.  Remove seeds with a spoon.  Whisk everything together.

Pour dressing over salad, and massage into kale for 3 minutes or so, until kale is tender.

Add corn and dates, toss.  Add sea salt, garlic powder, and pepper to taste.  You might even want to add a final splash of soy sauce—trust your taste buds.  For something even more filling, toss in some chopped walnuts.

Water Tub for Home or Hospital Birth

Water Tub for Home or Hospital Birth
by Teal

For some mothers the option to birth in water provides a sense of comfort, relaxation, privacy, and support. Warm water is inherently calming and relaxing in the most stressful of circumstances. While not necessarily appropriate for all births, it is becoming more popular, and should be accessible to all women who are interested. It would be wonderful if every hospital had birthing tubs available for women who wish to utilize them! Some women like to get in the tub to relax and then get out to actually have the baby.
The term “aquadural” is sometimes used to refer to the birthing tub because women experience a reduction in analgesia requirements- some pain relief!
Birthing tubs were present in few hospitals in the US in 1987. By 1996 more hospitals had them, and today hundreds of hospitals offer that option. The water in the birth pool is around 97-99 degrees Fahrenheit. Towels are placed around the tub. Being in a water pool can enhance the ability to breath and focus, and it also allows for more flexibility of movement. This can speed labor, and provide a feeling of greater autonomy.
For video or photos of water birth please click the link below:

Looking into including a Doula in the birth experience? A Doula is a woman who offers support before, during, and after the birth, and has extensive knowledge and experience in guiding the birthing mother www.DONA.org

Books on the subject of birth worth checking out:

“Artemis Speaks” by Nan Koehler
“Lotus Birth” by Shivam Rachana
“Spiritual Midwifery” by Ina May Gaskin
“Wise Woman Herbal for the Childbearing Year” by Susun Weed
“Hygieia: A Woman’s Herbal” by Jeannine Parvati Baker
For further research please see:
www.waterbirth.org
www.yourwaterbirth.com
www.sbbirthcenter.org
www.gentlebirth.org
www.birthsanctuary.com
www.thebirthcenter.org

Whether by water, home, hospital, or C-section, birth is the most wonderful gift and a true celebration of life!

Meet Meat: Pink Slime by Mike Levine

“Pink Slime”, or lean finely textured beef (LFTB), is an inexpensive beef-based food additive this is added to ground beef and processed beef meats as filler. The contents of “pink slime” include finely ground beef scraps, fat, sinew, and connective tissues. It is treated with ammonia gas or citric acid to kill salmonella, E. coli, and other forms of bacteria. Its manufacturer, Beef Products Incorporated (BPI), have argued that their product is legit and in fact beef, coining the slogan “beef is beef”. “Pink Slime” is also produced and sold by Cargill Meat Solutions and Tyson Foods.
Gerald Zirnstein, a microbiologist for the United States Department of Agriculture (USDA) Food Safety and Inspection Service, first used the term “pink slime” to describe the paste in 2002. Zirnstein, stated in an email released in a 2009 investigative piece by the New York Times “I do not consider the stuff to be ground beef, and I consider allowing the use of it in ground beef to be a form of fraudulent labeling.” The email was written after Zirnstein toured a BPI plant.
In March of 2012, ABC News broke a story reporting that 70% of ground beef sold in United States supermarkets contained “pink slime”. Ever since the story broke, three of the most popular chains announced that they would no longer sell products containing the additive.
Since the onslaught of negative press, many have come to BPI’s defense. Keith Nunes, executive editor of Food Business News says “Negative publicity about the company’s process and the use of the compound ammonium hydroxide, a critical component of the process, is at the heart of Beef Products’ recent challenges. This is distressing, because ammonium hydroxide was designated as ‘generally recognized as safe’ for use in food by the Food and Drug Administration in 1974 and it has been used as a leavening agent in baked foods as well as a way to manage the pH in many types of food products since then. In 2001, the Food Safety and Inspection Service, the regulatory arm of the U.S. Department of Agriculture that regulates the U.S. meat and poultry industry, approved the use of ammonium hydroxide as a food safety tool”. USDA Chief Tom Vilsack held a press conference to defend BPI and their product and stated “This product is safe. There’s no question about it. We’ve said that repeatedly and we’ll continue to say it”.
If the use of “pink slime” in beef is so safe then why is it not permitted in Canada or the United Kingdom? Health Canada states “Ammonia is still not permitted in Canada to be used in ground beef or meats during their production.” The European Union has also banned the use of “pink slime”. What is truly controversial is that, in the United States, beef can be labeled as “100% ground beef” even if the product contains up to 15%”pink slime”. Currently in the U.S., if a product contains a USDA organic label, that is the only indication that it contains no “pink slime”.
Since the ABC News story, many food wholesalers and retailer have begun labeling their beef products “pink slime-free.” However, BPI thinks there is no need for such labeling. “Why should we label it? It’s 100% beef, [why] do you want us to label it? I’m not prepared to say it’s anything other than beef, because it’s 100% beef” a spokesperson for BPI stated. The USDA’s Elisabeth A. Hagen stated that “the process used to produce LFTB is safe and has been used for a very long time. And adding LFTB to ground beef does not make that ground beef any less safe to consume.”
According to the pro-pink slime website www.beefisbeef.com, launched by BPI on March 9th, 2012, 90% Lean Beef Trimmings and 90% USDA ground beef have almost identical nutritional value. While there are some similarities in the nutrition facts I will also note some differences, particularly in the area of sodium. There is 75 mg of sodium in LFBT and 140 mg in USDA ground beef.
In 2010 Bettina Siegel, a lawyer, freelance writer, and mother of two formulated a petition on www.change.org that has reached over a quarter million signatures to ban the use of “pink slime” in public school cafeterias. Her efforts proved to be successful; as of April 11th, 2012 several Texas school districts have announced plans to discontinue the use of “pink slime” in their lunchrooms. These include the Socorro Independent School District (SISD) and the El Paso Independent School District (EPISD). Renee DeSantos, spokeswoman for the EPISD stated “The ground beef that EPISD will be receiving from the USDA next school year will not contain lean finely textured beef. Also, we will be purchasing ground beef from local vendors”. Daniel Escobar, spokesman for the SISD “Pink slime is not in any of our beef products”.
The recent reports have definitely affected the meat industry tremendously. BPI announced on March 22nd of this year that they would suspend operations at three of its four plants. The three plants produced approximately 900,000 pounds of the product every day! Iowa Governor Terry Branstad stated on March 28th that “The problem is, we take this off the market, then we end up with a fatter product that’s going to cost more and it’s going to increase the obesity problem in this country. Safeway and other retailers that have removed pink slime from their shelves or product lines have stated they will not raise the price of their beef”. On the issue of “pink slime” use in public school cafeterias, Branstad stated he plans to “send a letter to the state’s public schools, encouraging them to continue to buy LFTB”.
Several retailers and manufacturers such as ConAgra Foods Incorporated, Sara Lee, Kraft, Costco, Whole Foods, and Fresh and Easy have publicly stated they do not sell products containing “pink slime”. Wal-Mart and Sam’s club have announced plans to offer pink slime-free meat but have yet to take products containing the additive off their shelves.
As for restaurants, such fast food chains as Burger King, Taco Bell, and McDonalds announced in 2012 that they would soon discontinue the use of BPI products in their foods. Wendy’s ran a full-page newspaper ad in eight publications including the New York Times, USA Today, and the Los Angeles Times stating that they have never used “pink slime”. A spokesperson for Wendy’s was quoted by Reuters news agency as saying, “We have never used lean finely textured beef (pink slime) because it doesn’t meet our high quality standards”. Popular burger joint Five Guys also confirmed that “We do not have pink slime in our ground beef. We use 80/20 ground chuck. Our manufacturers do not use ammoniated procedures”. On April 4th, 2012 restaurant Red Robin conducted a survey and found that 88% of U.S. adults are aware of “pink slime”, with 76% of those aware being “at least somewhat concerned” and 30% “extremely concerned”. Also, Red Robin stated that they have “never purchased or served beef containing the so-called ‘pink slime’”.
It is no surprise to me that one of the nation’s largest ground beef processers, AFA Foods has had to file for bankruptcy protection due to the “recent changes in the market”. In documents filed in U.S. Bankruptcy Court in Wilmington, Delaware, the company is said to produce 500 million pounds of ground beef products annually. AFA, which is owned by the Los Angeles-based private equity firm Yucaipa Cos., and basketball star Earvin “Magic” Johnson, has approximately 850 full-time employees and is based out of King of Prussia, Pennsylvania. The company also has plants in California, New York, Georgia, Pennsylvania, and Texas. It posted annual revenue of $958 million as of December 2011. To conserve cash and cut unneeded processing capacity under current market conditions, AFA plans to shut down the California plant and intends to lay off several employees. Ronald Allen, interim chief executive of AFA Foods stated “An orderly sale through Chapter 11 will unlock value and provide a smooth transition for employees, customers and other business partners”. ABC News has reported that the company has secured $56 million in financing to continue operating during the bankruptcy process.
Comedy Central’s The Daily Show’s Jon Stewart even has something to say regarding the pink slime controversy. He found it quite ironic that fast food chain McDonald’s vowed to stop selling burgers containing the product. “McDonald’s doesn’t think it’s an appropriate thing to eat? These are the people who molded a pork disc into a rib-shaped sandwich … that contains no ribs. Nobody knows how they did it! But this stuff, pink slime? That’s too fake for McDonald’s?”
There is no doubt in my mind that the Diane Sawyer report on ABC News has definitely affected the beef industry negatively. This isn’t the first time that television programming has been harmful to the beef industry. In 1996 the topic on an episode of The Oprah Winfrey Show was “Dangerous Foods” and one element discussed was mad cow disease and how it had led to the deaths of several people in Great Britain who consumed contaminated meat due to the cattle being fed protein supplements produced from the wastes of slaughtered cattle. Oprah declared she would immediately stop eating hamburgers. After the show there was a significant decline in cattle prices and it’s speculated that consumers were cutting down on their purchases of beef. Winfrey’s candid remarks outraged the cattle industry and even brought on a major lawsuit which was in litigation for six years! Oprah responded to the controversy by stating “I am speaking as one concerned consumer for millions of others. Cows eating cows is alarming”. “Americans needed and wanted to know that. I certainly did.” She also stated that “We think we were fair. I asked questions that I think that the American people deserve to have answered in light of what is happening in Britain. We gave them a chance to respond”. In 2002 U.S. District Judge Mary Lou Robinson threw out all claims and causes of action asserted or that could have been asserted by Cactus Feeding Club Inc. and against Winfrey, HARPO Productions, and by vegetarian activist Howard Lyman. Winfrey spent close to one million dollars during the six year trial. Upon exiting the courthouse she exclaimed “Free speech rocks!”
Free speech does rock and it surely has rocked the beef industry!

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