I know we're all tired of this drill but I am updating you nonetheless. YouTube has suspended me for a 9-month old video with Dr. Mark McDonald which was coincidentally titled, "Are we in a time of mass psychosis?" They said he contradicted the WHO and "Local Health Authorities" which we all know is clown speak for - "yes we are living in a time of mass psychosis and here's proof." Dr. McDonald is a practicing psychiatrist in Los Angeles who questioned the mental health toll of Covid policy, especially among groups accepted by mainstream medicine as "low risk". In sum, I'm locked out of my channel for a week, but have gone to Twitter to wage this never-ending battle. Here's my thread: https://twitter.com/AlisonMorrowTV/status/1561469611152879617?s=20&t=hG7AyCLzd3u9SNo3XNpHrA
Dr. McDonald's book, "United States of Fear: How America Fell Victim to a Mass Delusional Psychosis," is still available to buy and at the time of this post has 1st Amendment rights. Silencing him proves his point. This was before I put full videos on Locals so here's the link to Odysee if you'd like to review: https://odysee.com/@AlisonMorrow:6/are-we-in-a-time-of-mass-psychosis-dr.:b
Your support here on Locals literally funds my ability to keep fighting for access to suppressed ideas - so we can decide for ourselves. Thank you as always - I never take it for granted!
Whoever invented tabbouleh is a genius. I started making it because our local regenerative produce farm, Growing Back to Eden, has the most beautiful parsley. I had no idea how healthy it is! Parsley is a vitamin K super green, not to mention it’s packed with so many other nutrients. It makes regular salad greens look lazy. I opt out of the bulgar wheat and just use tomatoes, onion and mint. Back when I bought tabbouleh, I’d notice it was often made with cheaper oils like sunflower or canola. I use olive oil and a dash of sea salt. It’s so easy and if you make a lot at once, it holds pretty well in the fridge for a week. Don’t forget your Green Pasture products (cod liver/butter oil, skate oil, muscle rub, and more!) with the link below.
GREEN PASTURE:
https://www.greenpasture.org/
(promo code “ALISON” for 10% off all products)
Fermented foods are not just good for people, they are great for animals. Fermenting chicken feed is so easy and it makes the grains far more nutritious. All you do is put your feed in a bucket and add water until the water covers the feed. Let it soak for 1 to 3 days and you should see it start bubbling. It’s fermented and ready to feed your chickens. You will probably have to add more water after your initial mixture grows in volume to make sure there is always a little bit of water covering the top. This prevents mold. Our chickens love their fermented feed and will leave any dry feed untouched if their fermented feed is in front of them.
We met Corona at 4H yesterday, she’s a one-eyed barrel racing horse. She had ocular melanoma and her eye was surgically removed last year. She has made a full recovery and is back to barrel racing! She has won over $400 in local competitions in just a few months with her young rider.
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WiFi signals can measure heart rate—no wearables needed - News
https://news.ucsc.edu/2025/09/pulse-fi-wifi-heart-rate/
https://open.substack.com/pub/jessicar/p/automation-has-it-stolen-what-it?
I am completely for regressing to analog. I would be a Luddite. I am looking forward to our arts and crafts backlash movement
