Shortly after World World Two, The Rockefeller Foundation set forth on a quest to bring about a transformation of world agriculture. They did this, in part, by “socially engineering” the scientific culture to not only accept but promote the use of GMO foods and dangerous biotechnologies. And now, they are at it again.

This new attempted policy change is outlined in a document titled “The True Cost of Food: Measuring What Matters to Transform the U.S. Food System”. In the report, mention is made of both the Covid-19 crisis and the climate crisis, claiming that now is the opportunity we’ve been waiting for to effect “transformative change” in food production.

The report is the result of a collaboration between the Rockefeller Foundation, various academics from leading universities, the World Wildlife Fund and the True Price Foundation. Leading the analysis were members of “True Price”, a Dutch company that describes itself as a “social enterprise with the mission to realize sustainable products that are affordable to all by enabling consumers to see and voluntarily pay the true price of products they buy”.

Leading the True Price team is Michel Scholte, an alumnus of the World Economic Forum Global Shapers Network, Adrian de Groot Ruiz, also a former WEF “Global Shaper” and Herman Mulder, former Director-General at ABN AMRO, one of the world’s leading agribusiness banks!

The intended goal of the report is to uncover the “true cost” of food in the US, which is claimed to be at least $3.2 trillion per year, three times more than than $1.1 trillion that Americans spend annually on food.

Included in this “cost analysis” are things like diet-related diseases, air pollution, greenhouse gas emissions and reduced biodiversity – all reasonable concerns. However, to understand the true agenda at play, one must read past the flowery language and popular buzzwords. As noted by author and researcher, William Engdahl:

“The message is that the current American food production is to blame and that radical and costly changes are urgently needed. The difficulty in reading the report is that the language is deliberately vague and deceptive. For example one of the most damaging components of American agriculture since the 1990s has been the wholesale introduction of GMO crops—especially soybeans, corn and cotton and the highly carcinogenic Monsanto-Bayer Roundup with glyphosate. The Rockefeller report omits their direct role in fostering that devastation by their creating and promoting Monsanto and GMO for decades, knowing it was destructive.”

As Engdahl makes clear, such a report detracts attention away from the fact that most of the “costs” associated with the food industry can be traced directly to the Rockefellers themselves and their role in creating the current industrialized food chain that has not only wrought destruction on global agriculture but contributed to the explosion of chronic disease. The adverse health effects caused by the introduction of GMO crops into modern farming and the subsequent lack of safety testing cannot be overstated. This will be detailed in part 2.

Following the classic problem-reaction-solution model, the report makes mention of the impact of Covid-19 on the current food supply chain, stating that the food system needs to become more resilient.

“Food insecurity has skyrocketed during the pandemic, with more than 54 million Americans (one in six Americans), of which over 18 million are children, facing uncertainty around their next meal.”

This is ironic considering that these issues are a direct result of political decisions to institute draconian lockdowns and other nonscientific policies, NOT a virus or a disease called “Covid-19”. And lest we forget the 2012 Rockefeller publication, “Scenarios for the Future of Technology and International Development” (p.18, “Lockstep”) describes many aspects of the Covid-19 drama in haunting detail.

According to the Rockefeller report, the way to construct a more resilient food supply chain is by increasing corporate involvement through a focus on industrialization and technological innovation. However, these are the very same measures that caused many of the issues being outlined.

For example, the report makes mention of “soil health” as a primary concern. However, it is precisely the widespread implementation of modern farming techniques (which involve the use of artificial fertilizers and the spraying of pesticides) – advocated for by the Rockefellers – that has depleted the soil of its nutrients in the first place.

Unsurprisingly the report makes no mention of agroecology or other regenerative methods of natural farming that seek to harness, maintain and enhance biological and ecological processes in agricultural production.

The FAO (Food and Agriculture Organization of the United Nations) describes agroecology as an approach to farming that:

“Favours the use of natural processes, limits the use of external inputs, promotes closed cycles with minimal negative externalities and stresses the importance of local knowledge and participatory processes that develop knowledge and practice through experience, as well as scientific methods, and the need to address social inequalities”.

According to Indian environmental activist, Dr. Vandana Shiva(emphasis added):

“Agroecology, which encompasses common ecological principles – organic farming, permaculture, biodynamic farming, natural farming regenerative agriculture, among many others – has been recognized as the most effective sustainable and equitable method of farming which also addresses the challenges of feeding the world in an era of climate crises.”

Back to the Rockefeller report… Which claims that one of the fundamental shifts required across the current food system is an acceleration in the development of new tools to reduce greenhouse gas emissions. As stated in the report, “this includes new financial markets related to natural capital including carbon, water, soil nitrogen and biodiversity”.

It is not stated how these new financial markets will be constructed, but this seems like a reference to the recent Rockefeller/Wallstreet-backed creation of a new asset class called a Natural Asset Company. NACs are specialized corporations “that hold the rights to the ecosystem services produced on a given chunk of land, services like carbon sequestration or clean water”.

Journalist and researcher Whitney Webb explains the true motivesbehind the creation of NACs in no uncertain terms:

“The ultimate goal of NACs is not sustainability or conservation – it is the financialization of nature, i.e. turning nature into a commodity that can be used to keep the current, corrupt Wall Street economy booming under the guise of protecting the environment and preventing its further degradation.”

Another method of reducing GHG emissions, according to the Rockefeller/Gates/WEF initiative, is by introducing plant-based, meat-free alternatives. Once again, the threat of “Covid-19” is subtly exploited to highlight the importance of this transition.

“[meat] processing plants that continued to operate became transmission sites for the disease. Reports show approximately 300,000 excess cases of Covid-19 due to proximity to a livestock plant and approximately 5,000 deaths happened among workers in meat processing facilities.”

Here it’s worth noting that the President of the Rockefeller Foundation, Rajiv Shah, is the former Director of Agricultural Development at the Gates Foundation and that Bill Gates is personally invested in Impossible Foods, Memphis Meats and Beyond Meats – companies that produce synthetic meat and dairy products from plants, using laboratory techniques including gene editing.

In Gates’ 2021 book “How to Avoid a Climate Disaster” he advocates for the replacement of beef with fake meat. In a recent interview with MIT technology review, he said that people’s behaviors should change for them to learn to like fake meat, and if that doesn’t work, appropriate regulations should be put in place.

This agricultural transformation advocated for by Gates, the Rockefellers and the WEF, one that seeks to increase industrialization, patentable crops and the consumption of lab-grown “meat”, stems in part, from the mechanical mind and its reductionist theory of food.

The “reductionist” view of food tells us that food is digested in the body where it’s broken down into its constituent parts, sent to different areas of the body and, ultimately, used as “fuel” for the body to burn. Much emphasis is put on the caloric content of food, rather than its nutritional value or its other medicinal properties/benefits. This view stems from our scientific establishment which views the body as nothing more than a complex “machine”.

Furthermore, as is evident, the transhumanists seek to alter our perception of food from something that is grown naturally in the earth beneath our feet to something that is synthetically engineered in laboratories. Companies like Beyond Meat and Impossible Burger have raised millions of dollars, promoting their concoctions on the basis of claims that “Lab-grown meat will replicate the taste and consistency of traditional meat”.

If taste alone doesn’t hook people in, they play the “climate change” card, touting the consumption of fake meat as “necessary” for us to avoid an environmental disaster. Ironically, research indicates that the production of lab-cultured meat could require more energy than the preparation of regular meat. Adding to this irony is the fact that Gates, who lives in a 66,000-square-foot mansion and travels in a private jet, is himself a carbon super-emitter.

In 2019, the USDA and FDA announced a regulatory framework for lab-grown meat, a move that elated the fake-meat industry. Why would synthetic meat producers be happy about this? Kelsey Piper, in an article for Vox, gives us the answer:

“… consumer confidence is absolutely critical. If people don’t believe that cell-based meat products are safe, regulated, and healthy, then they’ll stick with slaughtered meat”.

In other words, no matter how fraudulent, an “FDA Approved” badge constitutes an irreplaceable marketing tool. For example, data indicate that Covid-19 vaccination rates increased after the vaccines were given full FDA approval.

With a regulatory framework in place, startups are working to build out the technological infrastructure that will allow for the production of lab-grown meat at scale. The next step in this “transhumanist tiptoe” will be “food” created using nanotechnology. As stated by author and researcher Aaron Franz,

“Nanotech could take the atoms from an otherwise useless source and turn it into something useful. You could turn dirt directly into food with nanotech.”[1]

Related to this is the developing science of “molecular manufacturing”, which may be defined as “the hypothetical future use of reprogrammable nanoscale ‘assemblers’ to build products atom by atom”.

Franz explains the transhumanist mindset behind the development of such a technology:

“Molecular manufacturing is hailed by transhumanists as a way to conquer scarcity. In a scarcity-free world people would be able to concentrate on things other than survival.”[1]

However, a quick search through the scientific literature indicates that the use of molecular manufacturing in food production goes far beyond alleviating “scarcity” and may have more to do with altering the structure and function of the body itself. For example, a 2015 review paper states that (emphasis added):

“The potential benefits of utilizing nanomaterials in food are improved bioavailability, antimicrobial effects, enhanced sensory acceptance and targeted delivery of bioactive compounds.”

Another review published in the American Journal of Food Technology makes mention of “nanotechnology-based biosensors” for the detection of food-borne pathogens. Shades of the DARPA/NIH brainchild, Profusa, and their research into developing an injectable biosensor that can “detect future pandemics”.

Once again, “public acceptance” is cited as a major hurdle to the introduction of food created using nanotechnology, and therefore one can reasonably predict to see further regulatory frameworks created specifically for such products.

FOOD AS INFORMATION

Despite the reductionist, body-as-a-machine doctrine expounded by the transhumanists, new research argues that food is a form of information and that this information interacts directly with our genetic infrastructure, effecting epigenetic changes by turning on and off various genes – “You are what you eat”, as the old adage goes.

“Epigenetics” refers to the science of how cells control gene activity without changing the DNA sequence. Our food and our environment are two important factors that drive epigenetic changes. One of the primary epigenetic mechanisms is DNA methylation – a process that regulates gene expression by altering protein activity and/or inhibiting the binding of transcription factors.

Abnormal DNA methylation is observed in cancer patients and as researchers note, “Dietary nutrient intake and bioactive food components are essential environmental factors that may influence DNA methylation”. The discovery of epigenetics revealed the profound importance of food intake on disease risk and phenotypic expression.

But DNA methylation is not the only mechanism by which food interacts with our DNA. All food, whether of plant or animal origin, contains non-coding RNA that can survive digestion to affect profound changes in the expression of our genes. These RNAs are shuttled in virus-sized (!) “microvesicles” (also called “exosomes”). A groundbreaking study published in 2011 found that exogenous plant micro RNAs could regulate gene expression changes in humans.

These findings may extend the role of exosomes to that of interspecies communication, thereby highlighting the significance of food as a source of information transfer, affecting the body on a nutritional, energetic and genetic level.

Another source of information comes from the microbes that accompany most plant foods. The “microbiome” as it’s termed refers to the collective microbial (fungal, bacterial, etc) content of our body, much of which is found in the gut. Recent discoveries have illuminated the importance of the microbiome and its role in nearly every chronic disease from depression to cardiovascular disease.

Beneficial microbes help to regulate bowel pH, produce vitamins, maintain mucosal integrity, regulate immune function, reduce inflammation, and ferment complex carbohydrates that are normally inaccessible to human digestion.

Microbes represent a profound “store” of information, relayed to us through the food we eat. Fermented foods (such as kimchi) are thus irreplaceable sources of beneficial bacteria that help to promote optimal bowel conditions, reduce disease risk and restore balance to a microbiome decimated by overly processed foods, glyphosates and other toxins common to modern-day life.

Understanding food as more than merely a source of energy allows us to comprehend the magnitude of the agenda that seeks to promote the consumption of genetically modified, synthetically produced, test-tube mulch cooked-up in corporate laboratories. With this firmly in mind, we are now prepared to dive into the history of GMOs and modern “agribusiness”, with an emphasis on highlighting the role of the Rockefellers and other wealthy elite actors.

To be continued…

REFERENCES

[1] Franz, A. Revolve: Man’s Scientific Rise to Godhood. Franz Productions. 2011.

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