How to Use Regenerative Farming Principles to Grow Healthier Food in Your Own Garden

By Dr. Mercola

Gabe Brown is a pioneer in regenerative land management, which helps restore soil health. I had the opportunity to visit his farm in Bismarck, North Dakota, this past July. Brown travels widely to teach people how to build soil, without which you cannot grow nutrient-dense food.

I previously interviewed him online but decided it was time to visit him on his farm and see his operation firsthand. Unfortunately, we had not anticipated the drought he had when we planned the visit. I believe he only had a quarter-inch of rain the entire year when I visited him on July 8, so the videos we shot were not as impressive as they could have been, but nevertheless were orders of magnitude better than his neighboring farmers that were still using conventional methods.

The challenge facing most farmers today is that conventional agriculture has really decimated the topsoil with tilling and the use of synthetic fertilizers, both of which disrupt and destroy microbial life. Maria-Helena Semedo of the Food and Agriculture Organization of the United Nations has warned that at the current rate of topsoil degradation, all the world’s topsoil will be gone in less than 60 years.1

Brown’s farm was founded by his in-laws in 1956. They farmed it conventionally, using tillage, synthetic fertilizers, pesticides and other chemicals until 1991, when Brown and his wife purchased the farm. Brown continued farming conventionally until 1993, when a good friend and no-till farmer convinced him to make that transition. Two years later, in 1995, he began diversifying his crops.

“There’s approximately 32,000 tons of atmospheric nitrogen above every acre,” Brown says. “All we have to do as producers is to plant legumes and inoculate it with the rhizobia, and it’ll take that nitrogen and convert it. In other words, make it available to the plant. I started growing peas, some clovers and alfalfa in order to do that.

We still had 1,200 acres of spring wheat in ’95. The day before I was going to start combining, I lost 100 percent of that crop to hail. I had no insurance, because it just didn’t hail here very often. Well, that was pretty devastating. 1996 came along and I started planting corn. I started planting species like triticale and vetch and trying to diversify the rotation a little bit. Unfortunately, we lost 100 percent of our crop to hail again. That was two years in a row.”

The Silver Lining

While devastating, two seasons of crop residue left on the ground had a remarkably beneficial effect. He began noticing more earthworms. The soil felt moister. In 1991, the soil on the farm could only infiltrate a half-inch of rainfall per hour. In other words, if it rained 1 inch, half of it ran off. Organic matter levels were only about 1.8 percent. Historically speaking, soil scientists tell us the organic matter in healthy soil should be in the 7 to 8 percent range.

What this meant was that three-quarters of the carbon in the soil had been lost due to improper farming methods. When 1997 brought a major drought, again, for the third time in a row, he was unable to harvest any cash crops. He still needed feed for his livestock, though, so he began planting cowpeas and Sorghum-Sudangrass, which he let the livestock graze on. He simply couldn’t afford hay. The following year, 1998, 80 percent of his crops were again lost to hail, for the fourth year in a row.

“It was hell to go through, but I tell people it was the best thing that could have happened to me, because that got me moved down the path of regenerative agriculture,” Brown says. “Due to the changes we saw on the soil, we started growing more cover crops. Back then, I just thought of it as livestock feed. But we realized that we truly can grow topsoil.

Those same soils that back in ’91 were 1.7 to 1.9 percent organic matter today are in the 5.5 to 7 percent range. Infiltration rates, where I used to only infiltrate a half of an inch per hour, we can now infiltrate an inch in nine seconds, and the second inch in 16 seconds. We’re in a 15-inch moisture environment here in Bismarck, North Dakota. Whatever moisture falls, it’s going to be able to infiltrate and be used.

It’s been a learning process over the past 20 years. How do healthy ecosystems function? We’ve really studied that and learned that it’s all these components together. We’re at the place now in our operation where we no longer use any synthetic fertilizers. We don’t use pesticides. We don’t use any fungicides. We do occasionally, in certain circumstances, use an herbicide, but it’s very selective.

It’s never while the crop is growing. It’s always before it’s growing. We do not use glyphosate. It’s only in a select situation because I refuse to till, because tillage is so detrimental to the mycorrhiza, fungi and soil biology. Now, we’re at the point where we have a healthy functioning soil ecosystem. It’s able to provide the nutrients that those plants need. In turn then, it provides those nutrients, not only to the plants, but to the animals and, hopefully, to us as people.”

Synthetic Phosphorous Is Unnecessary

Brown has been fortunate enough to be visited by many of the top scientists in the world. One of the important lessons he’s learned from them is that very few agricultural areas have a deficiency in phosphorus. Farmers have for a long time been told they need to apply phosphorous, yet Rick Haney, with the Texas Agricultural Research Service (ARS), claims there’s not a single peer-reviewed research paper demonstrating it has a positive effect on plants.  

The current production model is based on yields. The entire farm program, and the payments farmers receive from the government are all based on yield. Revenue insurance is also obtained based on past yields. But yields have nothing to do with nutrition. Synthetic phosphorous may increase yield somewhat, but does nothing to improve the nutrient content of the food.

“Big business, the chemical and fertilizer companies, tell [farmers], ‘The only way to get this yield is with our improved stacked trait genetic hybrids, and then the fertilizer — that’s needed; all these inputs,’ which is a total fallacy, because that’s not how ecosystems function,” Brown says.

Phosphorous Runoff Causes Environmental Harm

A significant amount of the phosphorous applied ends up running off. It’s not incorporated into the plants. In fact, research shows only minute amounts actually goes into the plants the year its applied. The rest leaches through groundwater into the watershed, where it poses significant problems. While it may not feed the plants very well, phosphorous and nitrogen fertilizers do feed algae in water, causing overgrowth that kills off other marine life.

“It’s causing the major catastrophe to our ecosystems. It’s a large cost to the environment and small benefit to the producer,” Brown says. “One of the things I try and teach and educate producers on is how to hold those nutrients on your land. That’s where cover crops come into play.

You grow cover crops for a variety of reasons. One of them is to capture the nutrients that are there and hold them on your landscape. That’s what’s needed. The other thing those cover crops do is they convert that organic form of these nutrients into inorganic, and make it available to the plants via biology.


Cover crops are a win-win. We’re taking C02 out of the atmosphere through photosynthesis. We’re pumping out that carbon — liquid carbon, I’d like to call it — [into the soil] where it exudates into the soil to feed biology. It starts the whole nutrient cycling process.”

Five Principles to Growing Topsoil

There are five basic principles to growing topsoil and building a healthy soil ecosystem:

1. Avoid disturbing the soil microbiome with tillage, herbicides, pesticides and fungicides. The less mechanical disturbance the better. The same applies in your home garden.

2. Protect the soil’s surface with cover crops and cover crop residue. In your home garden, use mulch, wood chips or lawn clippings. You never want to leave soil bare, as bare soil will have a negative effect on soil biology and the water cycle. Cover crops and other forms of “soil armor,” such as wood chips, effectively prevent water evaporation and lowers the soil temperature.

There is easily a 20-degree F difference or more between soil that is bare and soil that is covered. When air temperatures reach 90 degrees or so, soil temperatures will rise well above 100 degrees, which will dry everything out and fry the plants’ roots. “If you have good armor or residue on the soil surface, the temperature there can be in the 80-degree range. Those plants are growing. It’s a huge difference in production for the producer,” Brown says.

3. Diversify. Having a diverse array of plant life is essential, and cover crops fulfill this requirement as well. Home gardens will also benefit from cover crops, helping to improve the soil, attract beneficial insects, and capture more sunlight (energy).

4. Maintain living roots in the ground as long as possible. In conventional farming, once a cash crop is harvested, there’s nothing left in the field to capture sunlight and keep growing. Maintaining some kind of growth at all times is key. If you have a small vegetable garden, don’t leave it bare once you’ve harvested your veggies. Plant a cover crop in anticipation for the next season.

5. Integrate livestock and other animals, including insects. Flowering plants that attract pollinators and predator insects will naturally help ward off pests that might otherwise decimate your main crop. “Here in the Northern Plains, obviously, hundreds of years ago, we had large herds of bison and elk moving across the landscape, being pushed by the wolves, the predators. We’re mimicking that today with our livestock on our operation,” Brown says.

“The grass-finished beef, the grass-finished lambs, the pastured pork, the free-range hens, they’re all moving across the landscape, mimicking what was done hundreds of years ago. In so doing, they’re [not only] benefiting the resource, but they’re benefiting the people who consume them as well, because it’s a highly nutrient-dense product.” In the playlist below, you’ll find two videos showing how Gabe has integrated cows and chickens on his farm.

The Importance of Prairie Strips

Gabe recommends all growers keep a pollinator strip or so-called prairie strip along their property, no matter how small. Prairie strips refers to small patches of land around the edges of crop fields where native, perennial grasses and flowers are allowed to grow wild. Urban homeowners could simply plant some flowering plants on their property.

Not only will this nourish pollinators, recent research2 confirms that adding native prairie strips to the rural landscape can actually help reduce water pollution from farm fields where synthetic chemicals are being used. The results show that converting as little as 10 percent of crop areas into prairie strips:3,4

  • Reduces soil loss by 95 percent
  • Reduces phosphorous runoff by 77 percent and lowers nitrogen loss through runoff by 70 percent
  • Lowers nitrate concentrations in groundwater by 72 percent
  • Improves water retention
  • More than doubles the abundance of pollinators and birds

The Importance of Mycorrhizal Fungi

Mycorrhizal fungi grow in healthy soils, where they serve several important functions. The fungus secretes a glue called glomalin — a sticky substance that starts the formation of soil particles and holds the soil together. Mycorrhizal fungi also transfer nutrients throughout the soil. It actually forms symbiotic relationships with the roots of multiple plants. The plants secrete exudates, which the mycorrhizal fungi take and distribute to feed the biology.

The fungi then take the nutrients produced by those soil microbes and transfer it back to the plants. Research by Dr. David Johnson at New Mexico State University shows the most critical thing in a plant’s life is its relationship with mycorrhizal fungi. This is why tillage is so detrimental, as it destroys the mycorrhizal fungi and disrupts or inhibits this symbiotic relationship between plants and soil biology.

Synthetic chemicals also have a very destructive effect as they create massive pH changes in the soil that kill microbial life. To improve soil quality in your garden, you can actually buy mycorrhizal fungi spores. It’s relatively inexpensive and they’re very easy to grow. They’ll grow regardless, as long as you do not disturb the soil, but adding spores will help the fungi propagate faster.

How to Use Cover Crops in Your Garden


So, you’ve harvested the veggies from your garden and planted a mixture of cover crops in their place in order to protect and nourish the soil. How do you make the transition back from cover crop to your chosen vegetables the following season? It might be tempting to till and turn those cover crops over into the soil, but this is the last thing you should do. You do need to terminate the cover crop somehow though. There are a number of different ways to do this. You could:

  • Stomp the cover crop into the ground with your feet or a board (simply attach two rope handles to a 2×4 board and then use the board to step down the crop)
  • If the cover crop has started to form seed heads, you can kill it off by rolling crop roller or small barrel over it
  • Cut the growth down and leave the residue on top (although it works better if it’s rolled or stepped down)

Once the cover crop has been killed off, you’re ready to plant your vegetable seeds. For a small garden, Gabe recommends using a hoe to part the cover crop remains over to the side. Create a small slice in the soil, drop in your seeds and cover with a small amount of soil. If you’re planting a transplant, simply move the cover crop aside, dig the hole and plant as normal.

Everyone Can Grow Their Own Food


If you currently have a lot of lawn and ornamental plants, consider transitioning over to more edibles. When I moved into the house I live in now, the landscaping was 100 percent ornamental. It’s probably 10 to 15 percent ornamentals now, which serve a purpose by attracting pollinators.

“Homeowners should be producing their own food. Even if you just have a patio. It’s amazing the amount of vegetables you can produce even in that setting,” Gabe says. “Why not do that? I’m going to show you our small garden, which produces enough vegetables for four families for the entire year. It doesn’t require a large area.”

Even college students living in a dormitory and those who rent can grow sunflower seed sprouts or microgreens, or participate in a community garden if there’ one nearby. Growing your own food may seem daunting at first, but it’s actually a really practical approach that creates a great deal of security. If you grow a large portion of the fresh food you eat, that’s hard-earned dollars you won’t have to spend at the grocery store. And you’ll have better quality food.

“In our household for instance, we have enough canned goods to easily last 18 months. I won’t have to buy any vegetables for 18 months. It’s there. It’s either frozen or preserved through [Mason jar] canning,” Gabe says.

“We’ve had visitors here from 21 foreign countries and all 50 states in the last five years. The No. 1 thing I hear from visitors from overseas is, ‘I can’t believe how poor the food is in the United States.’ They say there’s no flavor. What they really mean is there’s no nutrient density. They see that right away because many countries that I have visitors from, they’re producing their own food in their own gardens. If you grow your own food, you will notice the difference in taste right away …

Those five principles I’ve laid out work anywhere in the world where there’s production agriculture, because I’m simply following a template that nature put forth. If you follow that template, you’re going to succeed … It all goes back to healthy functioning soil ecosystem. That’s what we need. That’s all about those principles. We can grow topsoil. In so doing, we can produce nutrient-dense food.

Try This Ketogenic, No-Grain Alternative to Traditional Fried Rice

Recipe From Pete Evans

 

A very popular dish in Chinese cuisine, fried rice was said to have
been invented in China sometime during the Sui dynasty (589-618 AD), in the
city of Yangzhou in the eastern Jiangsu province. This is why typical Chinese
fried rice is often called Yangzhou fried rice, sometimes referred to as Yeung or
Yang Chow fried rice. However, take note that fried rice recipes are found all
throughout China, with different ingredients and flavors.[i]

 

This Cauliflower Fried Rice With Prawns Recipe is a healthy twist to traditional
fried rice. It’s also one of the many ketogenic recipes that you can find in
the “Fat for Fuel Ketogenic Cookbook” to be released November 14. In this
cookbook, you’ll find recipes that Pete and I have worked on, as well as basic
knowledge about the benefits and components of a ketogenic diet that
can be beneficial for your health.

 

Ingredients:

 

1 large cauliflower,
separated into florets

2 tablespoons coconut
oil

4 rashers of bacon or slices of ham, diced

1/2 pound peeled and deveined wild caught raw prawns or shrimp

4 free-range eggs

2 splashes of fish sauce

1 onion, finely
chopped

2 garlic
cloves, finely chopped

1/2 red capsicum, diced (optional)

1 inch piece of ginger,
finely grated

3 tablespoons tamari

Himalayan salt

Freshly ground white pepper

2 spring onions, thinly sliced

2 tablespoons chopped coriander leaves

2 tablespoons chopped flat-leaf parsley leaves

1 handful of bean sprouts, trimmed

Lime wedges, to serve

 

Procedure:

 

1.       Pulse
the cauliflower in a food processor until it resembles rice.

2.       Melt
a little coconut oil in a large wok or frying pan over high heat. Add the bacon
or ham and fry until crispy. Remove and set aside.

3.       Wipe
the pan clean, add a little more coconut oil and sauté the prawns or shrimp
over high heat for two minutes, or until lightly golden and almost cooked
through. Remove from the pan and set aside.

4.       Wipe
the pan clean again, add a little more coconut oil and heat over medium-high
heat. Whisk the eggs with a splash of fish sauce and pour into the pan. Tilt
the pan to evenly distribute the eggs and cook for a couple of minutes to make
a silky omelette. Remove, slice into thin strips and set aside.

5.       Heat
the remaining oil in the pan over high heat. Add the onion and garlic and cook
for three minutes or until softened. Stir in the capsicum if using and ginger
and cook three to five minutes. Add the cauliflower and cook for a few minutes
until tender.

6.       Add
the tamari, salt and pepper, spring onion, herbs, bean sprouts, bacon or ham,
prawns or shrimp and omelette strips and stir fry for one minute until well
combined and heated through.

7.       Serve
with a splash of fish sauce and lime wedges.

 

Tip: As much as possible,
avoid or sparingly eat lectin-rich foods like corn, peanuts, cashews,
unfermented soybean products, legumes, grains and nightshade and gourd fruits and vegetables. Lectins are
known to be proinflammatory, immunotoxic, neurotoxic and cytotoxic if consumed
excessively. To learn more information on how to reduce lectins in your diet,
click here.

 

Here’s What You Can
Get From This Flavorful, No-Grain Fried Rice Recipe

 

Cauliflower rice has risen in popularity as an alternative to
conventional rice. It’s not quite hard to see why: It isn’t just delicious and
healthy, but versatile too. In fact, you can use other meats, fish, herbs and
vegetables in lieu of other ingredients. When making healthy cauliflower fried
rice, your ingredients, cooking supplies and imagination are all you need.

 

Facts About Cauliflower’s Health
Benefits

 

A cruciferous vegetable, cauliflower can be either green, white,
purple or pale orange. It’s a natural source of nutrients such as protein,
magnesium, phosphorus, fiber, potassium and manganese, and vitamins B1, B2, B3,
B5, B6 and K. This vegetable is said to help with:

 

Boosting heart health[ii]

Improving blood pressure levels

Improving kidney function

Enhancing brain health[iii]

Promoting better cognitive function

Supporting digestion

Preventing age-related memory decline

 

 

Cauliflower is also valued for its anti-inflammatory properties[iv]
and antioxidant
abilities that support detoxification and resist free radical-caused damage.
Vitamin C, beta-carotene, kaempferol, quercetin, rutin and cinnamic acid are
notable antioxidants in cauliflower.

 

Ideally, use organic cauliflower when cooking. When buying, pick cauliflower
heads that don’t have brown or soft yellow spots on the surface. Afterward,
place the purchased cauliflower head upside down in a large bowl of cold water
for around 15 minutes. This ensures that any insects or harmful pesticides in
the cauliflower are removed.

 

Why Wild-Caught Shrimp Is Ideal

 

Shrimp is a savory addition to fried rice. But while the flavor this
seafood brings to dishes is impeccable, there are drawbacks you have to
consider with most shrimp today. Unfortunately, most shrimp sold in the U.S.
are raised in shrimp farms in Southeast Asia. Just like its land-based
counterparts — concentrated
animal feeding operations (CAFOs)
— fish and shrimp farms raise numerous red
flags because:

 

·        
Mangroves, considered to be nature’s filtration
system and defense against tsunamis, are typically cut down to build farms.

·        
Most farmed fish and shrimp are fed genetically
engineered (GE) corn and soy — a completely unnatural diet for marine animals.
Other farms also feed animals with fishmeal, and this can cause accumulation of
toxic industrial chemicals like PCBs and dioxins.

·        
Toxic waste and chemicals from these farms flow
into waterways and destroy ecosystems.

·        
Farmed fish and seafood are known to have
inferior nutritional quality.

·        
There’s well-document use of slave labor in the
shrimp farming industry.

 

The shrimp you should be buying must be caught in the Gulf of Mexico
and should be free of contamination. If you don’t have access to this,
wild-caught shrimp that has been responsibly harvested and certified by the
Marine Stewardship Council (MSC) is a good choice. An MSC certification is said
to assure that every part of the manufacturing process was scrutinized by the
organization and has been independently audited to determine that the product
meets sustainable standards.[v]

 

If ever you have no choice but to settle for farmed shrimp, I advise
looking for shrimp certified by Naturland, the Aquaculture Stewardship Council
(ASC) or the Responsibly Farmed label of Whole Foods Market. These
organizations certify that the shrimp has been raised according to aquaculture
guidelines that help protect the environment, and that the producers do not use
antibiotics.

 

Additional Herbs and Veggies
for a More Flavorful Cauliflower Rice

 

You can use different herbs and vegetables not just to increase the
flavors of this cauliflower rice, but to add nutritional content and deliver
health benefits too. Four examples of health-boosting ingredients in this
recipe include:

 

·        
Ginger: Used
in traditional Chinese medicine and East Indian Ayurvedic medicine, ginger is well
respected for its ability to work as a/an:

 

o  
Anti-inflammatory:
combats systematic inflammation

o  
Carminative:
assists in promoting elimination of intestinal gas

o  
Spasmolytic:
relaxes and soothes the intestinal tract

 

Other health
benefits attributed to ginger include:[vi]

 

Helping address migraines and headaches

Helping prevent nausea and vomiting, and blood clots

Boosting the immune system

Helping with fat-burning (because of its gingerol content)

Reducing oxidative stress

Decreasing effects of atherosclerosis and osteoarthritis
pain

Assisting with preventing the common cold

Optimizing cholesterol levels

Improving blood sugar levels

 

·        
Bean
sprouts:
These are one of the many types of sprouts you can grow in your
garden. Bean sprouts are an excellent source of:

 

Vitamins B1, B2, B3, B5 and B6

Fiber

Manganese

Copper

Protein

Iron

Magnesium

Phosphorus

Potassium

 

Bean sprouts also contain
10 to 100 times more enzymes compared to full-grown vegetables, allowing the
body to extract higher amounts of vitamins, minerals and nutrients from other
foods, and aid in protecting the body against chemical carcinogens.[vii]

 

·        
Coriander
leaves:
Also called cilantro (which is actually the Spanish term for
coriander leaves[viii]),
coriander leaves have a unique pungent flavor and aroma, and are highly used in
Mexican and Thai cuisines. Coriander leaves are a storehouse of:

 

o  
Antioxidant polyphenolic flavonoids (quercetin,
kaempferol, rhamnetin and apigenin)

o  
Minerals like potassium, iron, calcium,
manganese and magnesium

o  
Vitamins A, C and K, and B vitamins

 

Antioxidants in
coriander leaves can be helpful in fighting illnesses and reducing risk for
chronic diseases. Plus, clinical studies also proved that coriander leaves
possess antibacterial, antifungal, antiseptic and disinfectant abilities.

·        
Flat-leaf
parsley:
This bright green herb with a “grassy taste” is home to vitamins C
and K, folic acid, beta-carotene and dietary fiber. Flavonoids such as apiin,
apigenin, crisoeriol and luteolin are present in parsley. Meanwhile, volatile
oil compounds such as myristicin, limonene, eugenol and alpha-thujene may aid
in:[ix]

 

o  
Preventing tumor formation

o  
Activating glutathione (the body’s most powerful
antioxidant)

o  
Helping calm inflammation in the brain

 

Parsley also contains
high levels of chlorophyll. This is great news because the chlorophyll content
allows parsley to work as a detoxifier for the body to help eliminate toxins.

 

About the Author

 

Pete
Evans
is an internationally renowned
chef who has joined forces with Dr. Mercola to create a healthy cookbook that’s
loaded with delicious, unique Keto recipes, ideal for people who want to switch
to a ketogenic diet. The “Fat for Fuel Ketogenic Cookbook” will be released
November 14.

 

Pete has had numerous noteworthy
contributions to the culinary world. He has not only cooked for the general
public, but he’s also cooked a royal banquet for the Prince and Princess
of Denmark, a private dinner for Martha Stewart, and even represented his
hometown at the gala G?Day USA dinner for 600 in New York City. Pete’s
career has moved from the kitchen into the lounge room with many TV appearances
including Lifestyle Channel’s “Home show,” “Postcards from Home,” “FISH,” “My Kitchen
Rules” and “Moveable Feast.”

Indigenous Elder Shares Powerful Words of Wisdom For All Governments & Corporations of the World

“We are part of Creation, thus, if we break the laws of Creation we destroy ourselves. We, the Original Caretakers of Mother Earth, have no choice but to follow and uphold the Original Instructions, which sustains the continuity of Life. We recognize our umbilical connection to Mother Earth and understand that she is the source of life, not a resource to be exploited. We speak on behalf of all Creation today, to communicate an urgent message that man has gone too far, placing us in the state of survival. We warned that one day you would not be able to control what you have created. That day is here. Not heeding warnings from both Nature and the People of the Earth keeps us on the path of self destruction. This self destructive path has led to the Fukushima nuclear crisis, Gulf oil spill, tar sands devastation, pipeline failures, impacts of carbon dioxide emissions and the destruction of ground water through hydraulic fracking, just to name a few. In addition, these activities and development continue to cause the deterioration and destruction of sacred places and sacred waters that are vital for Life.” (Video)

The time has come for us to collectively gather together to change our world. There is plenty of work to do, but the solutions exist and need only to be implemented. It’s unfortunate that the human experience has become one in which people are completely disconnected from the Earth. Busy with our 9-5 grind, trying to earn enough money to survive, we’ve completely lost sight of what is happening on the planet. We’ve become zombie-like creatures, doing what we are told and believing what we are programmed to believe, without ever questioning our surroundings. Our world has become one of deception, greed, fear, and ego. As a collective human race, we are waking up, and more and more people are becoming aware of what needs to be done to change the world, but we have a long way to go. Hopefully this rebirth is a smooth transition, and we applaud all those who are doing what they can, however insignificant the effort seems, to try to create the positive change our planet so desperately requires.

I want to thank thegreatgathering.org for sharing this video – “One People, One Voice, One Earth.”

In late September of 2014, Indigenous Elders and Medicine People of North and South America united for four days in sacred ceremony in Green Grass, South Dakota. The significance of this meeting is profound. Its outcome is the Statement which Chief Looking Horse delivers in his native Lakota language, at the United Nations Tillman Chapel. It is the embodiment of a confluence of prophecies which speak to the necessity to activate a new level of consciousness for the benefit of humanity and the earth. Although their statement illuminates the nuclear crisis at Fukushima, the fundamental message is for humanity to spiritually awaken to protect and restore the sacred.

You can read the Indigenous Elders’ statement here:
www.caretakersofmotherearth.com

English translation begins at 4:05

Joe Martino, Collective Evolution 11-17-17… “The Dark Secrets Behind The Pope’s Audience Hall (It’s a Giant Reptilian)”

Be prepared to be “Blown Away”!!! I saw this early this morning, and as I went through the images, all I could say was, “Holy Reptile!” This is an astoundingly apocalyptic (unveiling) article by Joe Martino. What better place to have “Sacred” meetings with the Pope than inside a reptilian’s head!!

No doubt this is all part of the “predictive programming” the reptilians and other occult dark ones have set up, so we (unwittingly) give consent to being “controlled by reptilians” (Pardon, but it ain’t for me!).

“The building was designed with reinforced concrete by well-known architect Pier Luigi Nervi. Nervi is known for simple yet practical designs that are strong and made to last… Have a look at the image below and compare its shape to the image of a snake beside it. Note the overall shape — wide back, narrow, rounded front, eyes in the middle, nostril at the front, and curved top.

“…pay attention to the whole building and stage layout next to the image of a snake. The eyes, the shape, the scales, the fangs, the look and feel of the reptile… it’s all there.

“In the middle of the stage sits a statue of Christ rising from an atomic apocalypse. It was designed by Pericle Fazzini and put in place by 1977… when you view the statue from the sides, where patrons would sit, it becomes strikingly clear from both sides that the head of Jesus is meant to look like that of a snake.

“There are seven separate pieces that comprise the snake or reptile symbol. If it were one or two I would understand your skepticism — even three. But when seven pieces come together so beautifully, so perfectly, you know beyond any shadow of a doubt that it was intentional.

“When you begin to consider what the Pope’s Audience Hall is truly saying, it becomes clear he is speaking from the mouth of the snake. He stands in front of the mouth and speaks the words of the Elite to all those listening. The Elite are telling humanity via symbolism that this is what’s happening.”

—————————————————————

The Dark Secrets Behind The Pope’s Audience Hall (It’s a Giant Reptilian)

When I first realized the true magnitude of what the Pope’s Audience Hall design reveals, I was shocked. Despite 10 years of research into the elite, occult, Illuminati, consciousness, and more, this stuck out as something I just HAD to write about.

Have you heard of the Pope’s Audience Hall? Also known as the Paul VI Audience Hall or the Hall of the Pontifical Audiences, it lies partially in Vatican City and partially in Rome, Italy. Named after Pope Paul VI and built in 1971 by Italian architect Pier Luigi Nervi, it seats 6,300 and contains a bronze statue called La Resurrezione, designed by Pericle Fazzini, within.

This all sounds pretty straightforward so far, but let’s dive into what makes this building so strange. We’ll start with the less weird, and get progressively weirder as we go.

Building Method and Design

The building was designed with reinforced concrete by well-known architect Pier Luigi Nervi. Nervi is known for simple yet practical designs that are strong and made to last.

The simple curvature of the building might seem unassuming from the outside, but this is part one of what we will begin to explore about this building, and I promise you, by the time we get to the end, you will see what I’m getting at.

Have a look at the image below and compare its shape to the image of a snake beside it. Note the overall shape — wide back, narrow, rounded front, eyes in the middle, nostril at the front, and curved top.

Windows

As you can already begin to see in the image above, there are two windows on either side of the building that resemble eyes. They are made of stained glass and sit about halfway through the building’s length on either side.

In the centre of the eye shape, you begin to see a slit that could resemble a reptile eye. If you’re not convinced yet, which is understandable, keep reading.


Maybe looking at one window on its own isn’t the most clear, so let’s have a look at both of them together now.

All of a sudden we begin to see things taking shape here — two reptilian eyes, staring at you as you observe the stage.