How This Chicken Got On My Plate?

Marcos was and still is a godsend for me. Good people, the divine sent Marcos to me so I can know love, learn, understand and evolve.

Let me share this one experience provided by Marcos, a son of Obatala, that required me to be part of prepping a live chicken for dinner.

What I recall is seeing a live chicken in our kitchen on Warren St. Then the chicken having human hands end the its life.

I recall putting the chicken into a simmering pot of water, and plucking it completely. I then had to butcher the bird and go deep within its cavity. I was told how to prep the chicken by an elder, and at that point Allan checked out and another part of me took over.

I do not recall at all, how I ended up with a clean and gutted chicken. This city boy went into automatic-ancestrally guided-pilot.

I do recall taking the prepared bird and making a savory chicken soup. Everyone, but I, loved the soup. My mind was swimming in contemplation. I wasn't grossed out, just taking in how I saw this chicken went from being alive to soup in front of my eyes, and through the effort of my hands.

We all need to experience and know where our food comes from. Whether it is animal, fruit or plant. Our ancestors done did a lot to bring food to the plate.

Take this video in. BTW, it is humane, yet doesn't pull punches.

Because I Care About My Good People

Once again I want to pass on some food knowledge that will help keep you in good health.

Beets: Think of beets as red spinach, Dr. Bowden said, because they are a rich source of folate as well as natural red pigments that may be cancer fighters.
How to eat: Fresh, raw and grated to make a salad. Heating decreases the antioxidant power.

Cabbage: Loaded with nutrients like sulforaphane, a chemical said to boost cancer-fighting enzymes.
How to eat: Asian-style slaw or as a crunchy topping on burgers and sandwiches.

Swiss chard: A leafy green vegetable packed with carotenoids that protect aging eyes.
How to eat it: Chop and saute in olive oil.

Cinnamon: Helps control blood sugar and cholesterol.
How to eat it: Sprinkle on coffee or oatmeal.

Pomegranate juice: Lowers blood pressure and loaded with vitamin C and other antioxidants.
How to eat: Just drink it.

Dried plums: Okay, so they are really prunes, but packed with cancer-fighting antioxidants.
How to eat: Wrapped in prosciutto and baked.

Pumpkin seeds: The most nutritious part of the pumpkin and packed with magnesium; high levels of the mineral are associated with lower risk for early death.
How to eat: Roasted as a snack, or sprinkled on salad.

Sardines: Dr. Bowden calls them “health food in a can.'’ They are high in omega-3’s, contain virtually no mercury and are loaded with calcium. They also contain iron, magnesium, phosphorus, potassium, zinc, copper and manganese as well as a full complement of B vitamins.
How to eat: Choose sardines packed in olive or sardine oil. Eat plain, mixed with salad, on toast, or mashed with dijon mustard and onions as a spread.

Turmeric: The “superstar of spices,'’ it has anti-inflammatory and anti-cancer properties.
How to eat: Mix with scrambled eggs or in any vegetable dish.

Frozen blueberries: Even though freezing can degrade some of the nutrients in fruits and vegetables, frozen blueberries are available year-round and don’t spoil; associated with better memory in animal studies.
How to eat: Blended with yogurt or chocolate soy milk and sprinkled with crushed almonds.

Canned pumpkin: A low-calorie vegetable that is high in fiber and immune-stimulating vitamin A; fills you up on very few calories.
How to eat: Mix with a little butter, cinnamon and nutmeg.

Source: New York Times