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Happiness comes from jerky and growing own drugs

February 21, 2010
By SANDY MICKELSON, Messenger staff writer

A new book will hit the market soon, showing gardeners how to grow their own drugs.

And it's totally legal, promoters say.

"Grow Your Own Drugs: Easy Recipes for Natural Remedies and Beauty Fixes" helps you tap into a plant's hidden health benefits with more than 60 recipes for teas, creams, lotions, balms, gargles and cough syrups. The ingredients are natural and inexpensive, and the products easy to make. That's what the promo stuff says.

The book offers help for everything from bad breath and heartburn to ear wax build-up, colic and aching muscles, not to mention the memory enhancer I almost forgot. The book will be available March 1 from Reader's Digest.

Anyway, the author of this book is a young man named James Wong, who grew up in Malaysia. His grandmother taught him about the health-giving properties of plants. On the cover blurb, he said he was brought up to see plants as solutions in life, not just a pretty backdrop to it. He trained at the Royal Botanical Gardens in Kew, London, England.

I love the table of contents. Under the category of remedies, the list includes digestive disorders, skin complaints, aches and pains and women's stuff. Women's stuff. As if they know about women's problems, just don't like discussing it. There's also a bit about the mind. - memory enhancers and memory boosters.

As neat as this book sounds, there might be another way for me to take care of whatever ails me. I could just pitch a tent somewhere in the aisles at Jack Link's in Laurens.

I love that town, and I really love beef jerky. I made my own jerky once, but tested it so much during the process that I ended up with just a small amount.

If I could just assemble a cloak of invisibility to throw over myself and my little tent, I could live forever among those aisles at the distribution center. There's 24-hour-a-day action, so if my invisibility failed, I could just pretend I belonged. And there are a bunch of aisles, so I could practice being quick, darting back and forth to remain unseen.

Fat chance - I haven't darted anywhere in more than half a century.

I talked to the distribution center boss, Steve Barry, for the story on Laurens in today's Progress section. And while everything was interesting, two things blew my mind. I wonder if there's a section for blown minds in Wong's book.

There are 12,200 single pallet spots in the Jack Link's building, and each pallet is piled about 6 feet high with product. I thought I'd died and gone to jerky heaven. It's like a candy lover falling into a vat of warm chocolate.

That's the first thing - I couldn't believe there could ever be so much jerky in one spot.

The second thing was the name, Jack Link's. I thought Jack was some guys first name and the Link's part of the name referred to single-packaged beef sticks or jerky. Wrong. The founder's name is Jack Link. Who knew?

Now, if I could just find myself some kind of herb that would help the knowing process.

So long friends, until the next time when we're together.

Contact Sandy Mickelson at (515) 573-2141 or smickelson@messengernews.net

 
 

 

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