The Pesticide, the Darkside and the cover up

by Kenneth Keavey

We thought we were finally emerging from a relentlessly wet spring. I don’t know why but I am always surprised by rain, you would imagine at this stage after 20 years of farming and living in the West of Ireland it wouldn’t come as such a shock!

This week we had rain that can only be described as monsoon like, giant water droplets that have again saturated the ground and delayed further progress on the farm. There is little doubt now that climate chang is impacting food production globally.

We are right in the middle of the hungry gap, and we import fruit and more veg at this time of the year, and we can see form talking to other farmers in Spain, France and Holland that the weather has put massive pressure on growing systems in these countries as well as our own and has delayed and reduced harvest, it is proving difficult to get produce at present from anywhere.

This, I think makes it even more urgent to have the discussion around our own food security especially with the closure of one of our largest carrot growers two weeks ago.

But back on the farm we have had a few days of sunshine and the three days of fine weather we got last weekend we took full advantage of. We have spread all our compost, ploughed the land and tilled some of it.

We are still harvesting on the farm too. The last of our own farm parsnips are still available, we are harvesting our own leeks and from the tunnels a bumper crop of rocket and spinach and chard, we will also be harvesting loads of green kale this week and this is the crop I wanted to talk about.

Some of the green kale is on the cusp of going to flower and if the temperature gets back to over 12C then we will have our native Irish honeybees flying all over the farm. The first place they will go is to these beautiful flowers, which we will leave until the first aphid infestation begins.

But here is a couple of facts you may be interested in. In conventional systems up until relatively recently many brassica plants were sprayed with neonicotinoid pesticides to destroy amongst other things, aphids.

These chemicals are thankfully now banned in the EU. 1 teaspoon of Thiamethoxam alone can decimate over 1.25 billion bees. But this is not the end of the story. These chemicals and this one in particular is still manufactured in the EU, in Belgium by Syngenta and is exported all over the world, it is hard to get accurate data but somewhere in the region of 10,000 tonnes of the stuff is exported to other countries. If you assume that one teaspoon is 3g, then is a lot of teaspoons, it is enough to wipe out the global population of honeybees and wild bees 10 times over.

Not only that, and here is the real dark side of this (as if it was not already dark enough) Syngenta knew and did not release data that their chemicals decimated bee population, they kept this from regulators knowing the damage these chemicals did.

So, when we are told by the companies that manufacture pesticides that they are safe, and where they stand to earn billions of dollars in profit. I error on the side of caution and tend not to put too much trust in what they say.

As always, your support, protects and supports a way of farming that keeps these toxic chemicals out of our food chain and helps protect biodiversity and in this instance our native Irish honey bee too.

Thank you.

Kenneth

Another Irish Veg farm has closed. Who’s next?

by Kenneth Keavey

Another vegetable grower has gone out of business. This time it’s one of the largest carrot producers in the country, supplying nearly 12% of the island’s carrots.

Hughes Farming and Agriculture, a major operator employing 45 staff, has closed its doors overnight and declared bankruptcy. Watch this week’s Instagram video on the topic here. 

How can this be? And where will we be if we continue down this road?

In the early 1990s there were over 600 commercial vegetable growers in Ireland.

As of last week there were 74. Now there are 73.

The sector is in serious trouble. Why?

There are many factors, but the biggest is simple: the price paid for produce by supermarkets versus the cost of producing it.

Since 2010, inflation and wage costs have increased dramatically. Vegetable production is hugely labour-intensive. The reality is that the price paid for vegetables has actually decreased since 2003, while the cost of producing them has soared.

In 2003 the minimum wage in Ireland was €6.35. Since then it has increased by 123%.

Yet the price paid to farmers for their produce has fallen. That is not sustainable Supermarket pricing and buying practices have played a major role in bringing us to this point.

So we need to ask ourselves an honest question:

Are we comfortable seeing all our vegetable growers disappear?

Ireland today imports over 84% of its fruit and vegetables. Are we happy for that to reach 100%? Because if we continue as we are, that is exactly where we are heading.

And it’s not just pricing.

Vegetable growers now face the increasing risks of climate instability. This year we have not ploughed a single field yet because of relentless and unprecedented rain.

Why would anyone choose to take on that risk, for returns that often don’t even cover the cost of production? I see it on our own farm every year.

Growing vegetables can be a loss-making enterprise. The only reason we can continue is because we have our own retail arm, which gives us some control over where the small profits in the business are allocated. 

Without that, we simply could not keep the farm going.

But it should not be like this.

Supermarket price wars, loss-leading vegetables, deregulation, and consumer buying habits all play their part.

The work is hard, physical and relentless. The thanks are few. Yet what we do is fundamental. It is about food security.

There will be very little we can do with iPhones if we run out of food.

And perhaps the saddest thing is that we have reduced food to something it was never meant to be: a plastic-wrapped commodity, sold as cheaply as possible, offered up on the altar of unrestrained capitalism.

Food should be a celebration of who we are.

So what happens now?

What happens to the 45 employees who worked there?
What happens to the supply of local food?
What happens to the skill and expertise built up over decades?

We can still take action.

We can choose to support Irish growers — not just when their produce is on discount, but when it reflects the true cost of producing real food.
We can support local farmers, farm shops, markets, and box schemes.
We can visit farms, go on farm walks, and learn what is involved in producing food.

There is a lot we can do.

I just hope it is not too late.

This year we begin our 20th growing season, and I find myself wondering what it will bring.

As always, thank you for your support.

It truly makes all the difference.

Kenneth

Pay the farmer or pay the pharma

by Kenneth Keavey

Michael Pollan once said “eat food. not too much. mostly plants.” – good advice it would seem. I would add to that maybe do not eat ingredients you cannot pronounce. 

Toxic chemicals are on our plants, are in our food chain and are in our soil. Just this week Bayer agreed to pay out $7.5 billion to settle weedkiller cancer cases against them for not telling people Roundup potentially causes cancer, crucially they are not admitting liability or that Roundup causes cancer. 

There, is a theory that the large food corporations, large agribusiness and the pharma industry are in cahoots, I would surmise that this is not too far from the actual truth. This intersection is characterized by shared financial interests, joint lobbying efforts, and, in some cases, overlapping ownership between food companies, nutrition groups, and pharmaceutical firms. It is also worth noting that Bayer have a very significant health care division. 

There is little doubt that modern food is making us sick. 

On one hand we have an industry that manufacturers calorie rich fake food, that is designed to be highly addictive. These ultra processed products make us sick. Then you have an industry that creates drugs that help manage the symptoms of the disease this artificial food creates. It would seem like the perfect business model, make people sick, profit off that, then profit again from treating the sickness. 

Both business models are driven by greed (Altruism in the pharmaceutical and agribusiness died a long time ago), the mantra now is profit above all else. 

I am not so naive to think that profit is not important (we have spent many years struggling to survive and I can tell you first hand this is no fun) of course profit is important, but if that is all that is important then we have a problem. 

In fact, this single ideology is the root cause of the devastation of our planet and our health, and both are closely interwoven. 

Just this week scientists were making peace with the fact that we are on track to have to accept 3C of global warming, this will essentially make our world unliveable. The basic underlying reason for this, greed. 

Today our bodies must contend with toxic chemicals that have been sprayed on our food, and toxic chemicals being added to our processed food, we are sick and by all accounts getting sicker. 

There may be one simple solution, and it goes back to Michael Pollan’s maxim “eat food, not too much, mainly plants”. Eat fresh food, grown without toxic chemicals. Eat more home cooked food. Eat ingredients you know and recognise (Or as one person said, ingredients your grandmother would recognise). If we do this most of the time or at least some of the time and put our money into our food, then we will have to pay out much less to the Pharma’s of the world. 

With your support we are changing the food system, so thank you.

Kenneth

PS I would like to thank Jacinta Dalton from the Atlantic Technological University Galway City for the title inspiration here.

Where have all the vegetable growers gone?

by Kenneth Keavey

Bordering our farm on all sides are fields of grass, there are no crops, no vegetables, but there are cows and there is grass. But where have all the vegetable growers gone? It used to be part of our culture and our heritage and more important than that we used to produce our own food, today over 70% of our fruit and veg is imported and some reports put it as high as 83%. There are approximately 60 commercial field scale vegetable producers left in Ireland. 

That means the majority of the fruit and veg we eat here in Ireland is now grown abroad. What happened to cause this? 

There are many reasons most probably. But one reason stands out above all others, the constant race to the bottom to give the cheapest possible price to the consumer by supermarkets has had a big part to play. Loss leading of fresh Irish produce over the years has not been kind to the vegetable farmer and you can’t really blame farmers for getting out of the business. 

It is a labour intensive business and it is difficult to attract people into a job that typically cannot compete with wages that other industries offer, and yet we must but the sad fact is that the end product, the fresh carrot or parsnip, does not pay the bills. 

This is something we have seen on our farm for many years. Our farm loses money and if it was not for you our customers and our retail business we would not survive as an independent entity. 

I still figure we need to keep going, need to keep growing, need to persist, it may well be the definition of madness and certainly doing the same thing and expecting different results is definitely that. 

It is a fraught endeavour to be involved in, and these days there is also the added uncertainty of climate change, which is bearing down hard and fast on all of us. But when you are out in the fields and your product is at the mercy of the weather you have much less control. 

All in all, it doesn’t paint a very positive picture, and yet, I love growing organic food, growing local food, and supporting other local organic farmers. There are certain glimmers of hope all round, your support for us, is one massive beacon. Younger people 

So, we will keep banging the drum and keep marching on, to what end I am not sure, but as we embark on our 20th growing season, I am hopeful for the future of local organic produce. 

As always thank you for your support it makes every difference. 

Kenneth

Feeling a little disillusioned today…

by Kenneth Keavey

You know I discovered something this week, you can be very happy or at least have
a reasonably amount of happiness (whatever that is) doing what you do, but when
you enter financial considerations into the mix, it can change very rapidly.


A lady here at work said to me ‘retail destroys your soul’, and there is a point in that,
it is so hard to compete in the marketplace, especially when it comes to food. If the
truth be told I would be much happier down in an isolated corner of our farm doing
my own thing. That unfortunately will not pay the bills, the fact is farming does not
pay the bills.


This is exactly the truth we seem to have uncovered again this year, after what has
been without doubt the most rewarding growing season of our nearly 20 years of
growing vegetables. Rain when you want it, the best farm team you could hope for,
the best machinery, heat and light when you needed it, the right fertility, it has just
been 85% perfect, we have realised another loss on our farm.
Now let me explain, our farm is like an independent business it needs to be able to


“wash its own face” as it were, and it sells the produce we produce to our retail
business that then sells it on to you, our customers. We pay our farm fairly; it would
certainly be like shooting ourselves in the foot if we didn’t (and then trying to dig our
own parsnips with one foot). We don’t pay silly prices; we keep it in line with what we
would pay to other Irish suppliers. The reality is this though, that even with this
special treatment we lose money.


I am not highlighting this to be a ‘Moaning Michael’ but to outline what I see as a
bigger problem in our industry. We must at least try to compete with supermarkets,
and supermarkets have made it their model to devalue fresh food to entice
customers into their giant stores by making fresh produce dirt (no pun intended)
cheap. Just the other day I saw Irish carrots in a supermarket for 69c.
So how in the name of all that is Holy is this possible, there is an equation hidden in
there, and it goes a little like this. Either the farmer loses or the supermarket loses
and guess what? The supermarket never loses.


So, I have been racking my brains and a solution to our farming loss might look a
little like.
A. We specialise in one or two crops and sell wholesale.
B. We increase our farm prices beyond what the market allows and then end up
with our retail business losing.
C. We stop growing altogether.
D. We continue as we are and subsidise our farm with our retail business.
The only valid solution in my mind is a combination of B and D, it is sad that this is
the state of affairs, shouldn’t sustainable farming be profitable in its own right? We

are not alone, many farms over the years have closed up shop, there are only 60
field scale vegetable growers left in Ireland, we are one of them.
So, we will keep going, and we look to the next year with hope (Farming can have
this strange hold on you, that you always think things are going to be better next
year…).


Thanks for supporting us
Kenneth

PS The irony of all of this is we feel we need to reduce our prices on key staples to
bring better value to you our customers, because we value you and without you our
farm would not survive. Check out specials here.
PPS Your support this Christmas will make all the difference so please support us if
you can. The supermarkets I guarantee won’t miss you, but if you order with us it
will make all the difference, you can order one of our boxes or and get all your
groceries with us too, we have nearly 800 in stock that you can order for Christmas.

Can a bite of an apple transport you back in time….?

by Kenneth Keavey

Isn’t it funny that if you or I choose to grow our own food we will always, always choose to grow our own food without chemicals! Funny that this is a criterion in our own gardens but less of a consideration when it comes to choosing in a supermarket. My Grandad grew peas, and turnips, and carrots and potatoes as did my dad. My mum had raspberry bushes, blackcurrants, and goose berries. We were picking and eating our own fruit and vegetables and that was in the 70’s and 80’s. What happened?

Where did all the back garden growing go? Not only that where did all our commercial veg growers go?

In our 20 years we have seen so many changes to our food system we have seen the number of vegetable producers here in Ireland fall dramatically to just 60 commercial field scale producers, down from over 400 in the 90’s. Supermarkets have had a hand in this, squeezing the farmer to the extent that there is just nothing left. The consolidation of the packing and distribution process into the hands of a few middlemen has not helped either. In the space of just one generation, we have become disconnected from our food. Where is our food grown, who grows it, how is it produced, how is it handled? This disconnection is not our fault.

We have had school kids come on to our farm and been completely mesmerised by the fact that carrots come from the ground, having thought they begin their life on supermarket shelves in the plastic packaging. So it is that the shiny plastic packs that line the supermarket shelves give us the impression that our food system is unlimited, vibrant and fair, but of course this is not the case. The problems occur when we try to apply factory type controls to a natural system, but nature is not a factory, and the same rules do not apply.

Covid seemed to rekindle our interest in food. People are really interested again, interested in where our food comes from, what it’s impact on our precious planet is, and interested in how it has been grown. This is a wonderful change. We here on our farm certainly know where our food comes from, and we know that it has been produced without chemicals.

This week we have taken delivery of the first pallet of Irish organic apples from Darragh Donnelly in Dublin he also grows the Irish organic cherries we had earlier in the season. These apples are quite frankly amazing, the flesh is a bright pink, I have never seen apples like this, and the great news is this colour is caused by anthocyanins, which are powerful antioxidant and anti-inflammatory compounds.

But the best part of all is that these apples will take you back in time. They took me back to the orchard my grandad used to have in his back garden, the apples there which I picked as a young lad were full of flavour. I believe there is a distinct flavour and taste to an Irish apple, and Darragh’s apples are that if they are anything.

We have so many crops coming from our own farm, and we certainly know how they were grown, what field they came from, even what part of what field they came from! In fact, we could probably tell you who harvested them and who packed them into your box and who delivered them. Now you would be hard pushed to get that level of traceability and understanding of where your food comes from in a supermarket.

It is exciting to see that our food and our food producers are becoming a revered part of our culture again, thank you so much for being part of that transformation!

Kenneth

You can have double the helping of Roundup in your porridge than in your toast.

by Kenneth Keavey

I remember many years ago meeting two brothers who were growing oats for Flahavans for their porridge. One brother was growing it organically and one was growing it conventionally (With chemicals) The organic farmer tilled the ground, sowed the oats, did some mechanical weed control, and essentially left the oat crop to its own devices.

The other brother was in and out with his sprayer at regular intervals to control, weeds, and fungal infections, using chemicals such as Inatreq ™ (fenpicoxamid) another systemic chemical, Prothioconazole, azoles, and folpet.

Next time you drive past a field of cereal, have a look for tractor wheelings called tramlines up and down the field. This is where the farmer drives up and down spraying the field, and will use the same wheelings for multiple applications to reduce damage to the crop.

At the end of the day although the organic farmer may have had a slightly lesser yield they came out with the same profit due to the cost of the chemicals. Of course, what was not factored in was the cost of the chemicals to our environment and our health, so the question remains why even bother?

While the EU extended the licence for Glyphosate for a further 10 years in 2023, it banned its use as a crop desiccant.

This is the use of a chemical to “dry out a crop”, it is used to reduce the moisture level in cereal crops like wheat. Drier kernals are required by the processors for milling. Even though there is a ban on the use of Glyphosate for desiccation, farmers can still use Roundup for late control of weeds in wheat, so it seems it is still possible to use this toxic systemic chemical for control of weeds in wheat, meaning of course it ends up in our food and in our bread.

I wonder how many farmers are using this loophole to effectively continue to apply roundup prior to harvest?

Roundup is systemic, it gets absorbed into the plant and stays there, classified as a probable carcinogen by the WHO, it is the most used herbicide in the world ever, sales in 2023 reached $10.3 billion.

The funny fact when it comes to roundup is we are allowed to have twice the amount of roundup in our porridge that we are in our wheat. It makes no sense you can’t possibly say the same chemical is twice as safe in a different crop and essentially tell people it is safe to consume twice as much, this of course is rubbish.

But that is the way it is, let me frame this for you, you can have double the helping of roundup in your porridge than you can have in your toast, does that make sense to you? Well, it doesn’t make any sense to me.

I’ll be going with the organic porridge and toast thank you very much.

As always thank you for your support

Kenneth

PS Please remember supermarkets wont miss your custom, but we are completely dependent on your custom to keep our farm running, and every order makes a massive difference, there has never been a better time to get the most amazing seasonal local Irish organic produce as now, thank you.

A Plea, can you help?

by Kenneth Keavey

We have had the best spring and start to summer that I remember in our 20 years of growing organic vegetables, it has been exceptional and I think we are in for a bumper harvest. I certainly feel we were due a break after the two dismal and depressing years just gone.

It is with some depression then that we face into mid July with the all too familiar vista of loads of produce and so few orders. We rely completely on individual orders each week and when our orders drop dramatically as they have done in the last couple of weeks it leaves us struggling.   

It is completely understandable, the weather has been good and we all deserve a break from our routines, couple that with many people taking a well deserved holiday and we have the perfect storm.

We have all the same costs week in week out, from packing to harvest -and the crops simply must be harvested when they are ready. We also have commitments to other Irish organic growers and when we don’t have orders this leaves us with difficult decisions.

The worst case is that our crops simply are left in the field to rot and this can be a very sad and real reality. This year we took a different approach to avoid this, in the hope that it might stimulate orders, we have given away over one thousand free freshly harvested farm harvested items over the last three week but it seems it has done very little, and the sad fact is we cannot afford to continue doing this.

There is the double depressing fact that we have spent the last six months working so hard to produce this amazing local Irish organic food that now we can’t sell it.

The farm this year so far is operating at a loss, the first six months of the year we incur most of the costs, and the latter six months are when you need to recoup the costs to keep the farm rolling. Last year we never recovered the costs, it was the worst year we have had, one bad year you can just about take, but two, that’s too much of a stretch.   

So this year, is the year to steady the ship to make enough to reinvest back in the farm to keep it running, and maybe if we are very lucky cover some of the losses from last year, it really is as simple as that.

With only 60 commercial vegetable farmers left in Ireland and against the continued loss leading of fresh produce by supermarkets you start to question whether after all the hard work it is worth it?

From my perspective this has always been a resounding yes because I believe in local food and growing food without chemicals and protecting biodiversity and paying people fairly, so it is a double depression to be facing this struggle of having the produce but not having the orders. Year by year it erodes my sense of commitment that earlier on was buffered by the endless energy of youth. I am tired.

We have I believe a decent business that promotes a positive and vital link to our food and our land.  I would ask you now if you can at all to support us and crucially over the next few weeks of the summer holidays as our pivotal harvest rolls in from our fields and the fields of other farmers to place an order and maybe avoid that odd supermarket purchase in favour of buying from us.

If you can I thank you. If you cannot I thank you for reading, engaging and spreading the word to others that may be able to support and help us, and I thank you for your good wishes and words and energy of encouragement which keeps us going through the tough and lean times.

Thank you.

Kenneth

Woes and Wonders…

by Kenneth Keavey

Do you ever feel like you are wading through thick treacle? And it seems like everywhere you look there is a problem waiting to be discovered? Welcome to this week on the farm, up and down we go with the waves of life, this week has been one giant wave, and I am wondering if we have reached the crest yet, I think we may have.

By all accounts we should be delighted, and to an extent I know that delight is there, I just can’t seem to access it right at the moment of writing this (we all know the blue sky is always there but mostly at least in this country we can’t see it!), as all those newly discovered problems seem to be overshadowing the good stuff and there actually is plenty of good stuff.

But before that the challenges. So let me start by saying I consistently make the mistake of reading comments by different people that organic farmers use chemicals, I think if I hear that “misinformation” again I will go out of my mind.

Of course we use chemicals. We use soil and water and air, all of which are made up of atoms and molecules that constitute chemicals, and there are natural elements in the soil, my Ph.D. in chemistry seems to be coming in useful at last. I think the insinuation is though we also use synthetic pesticides and insecticides and fungicides.

So how can I be any clearer, we don’t use synthetic man-made toxic chemicals, we simply don’t. Copper Sulphate may be used at times as a preventative for potato blight, but even if this was used, it is not systemic it is not absorbed into the plant, it is not on the potato.

Whereas Roundup is systemic, it gets absorbed into the plants when it is sprayed on them, like it is on cereals in certain countries, it stays in them, and it is toxic. Brand new research has shown that even at levels previously deemed safe it has been shown to cause cancer in animals. (link here https://ehjournal.biomedcentral.com/articles/10.1186/s12940-025-01187-2)

Then there have been the practical challenges, with system malfunctions, and breakdowns of cold-rooms, and poor plants that we can’t transplant, and having fewer orders due to holidays and loads of harvest and not being able to sell it to support the farm, and general this and that issues.  When all these challenges come all together, they can on some days be too much.

On the other hand, we have in fact got amazing crops this year, the best cucumbers I have ever seen on our farm, and so much more besides. So much so that we are giving away 500 free portions of something next week, a surprise to 500 people chosen at random, so keep an eye out it will say “free from our farm”.

We get to work on the land doing something that is truly worthwhile, producing and selling good quality healthy organic food that is improving our planet and hopefully helping humankind be just a little bit better.  We cannot do that without you, your support keeps us in business, keeps the tractors rolling and the bees buzzing, so as always, a heartfelt thank you.

I hope this pouring forth of my woes for the week was not too much.

As always thank you for your ongoing help and support.

Kenneth

PS Every week you order with us over the summer makes a big difference as many people are taking a well-deserved holiday and this makes keeping all the plates spinning that bit harder here.

There is no difference between organic and conventional produce!?

by Kenneth Keavey

It was the “green revolution” in the 1950s that changed our agricultural landscape for ever and not in the way you may think when you consider what we understand by the term “Green” today.

Dr. Norman Borlaug, an American agronomist often called the “Father of the Green Revolution” was awarded the Nobel peace prize for his work in 1970, that led to the aversion of famine in many poorer countries.

But where this Green Revolution led, I don’t think anybody could have fully imagined, and it was this very industrialisation of agriculture that led to Rachel Carson publishing “Silent Spring” in 1962 which was a remarkable reflection on the damage that the widespread use of chemicals wrought on our planet. 

Today we use chemicals to force nature to behave in the way we want, we have tried to impose factory type controls onto the natural environment that we rely on for our food. But nature is not a factory, and the same rules do not apply, you cannot indiscriminately apply chemicals to our food and not expect a fall out.

I have been pulled up many times for the use of the word “chemicals” and people rightly point out that everything is made of “chemicals”.  In fact, I have spent a good portion of my life studying chemicals, having a Ph.D. in organic chemistry. In another twist I left this life to pursue a belief that chemicals do not belong in our food system by becoming an organic farmer.

When I speak about chemicals, I mean synthetic pesticides, herbicides, and fungicides. My purpose in this is not to alarm, and I believe that we are all better off eating more fresh food, organic or otherwise than some of the crap that lines the supermarket shelves, that is an absolute given. But when it comes to fresh produce, I firmly believe that if you can at all organic is the best option for so many reasons, to protect biodiversity, to keep chemicals out of our bodies and to be kinder to animals. 

Another point that has been raised recently is that organic farmers use “chemicals” just the same as conventional farmers, well let me put that one to bed straight away. That is nothing short of rubbish. 

If I speak for our farm, we don’t use any “synthetic chemicals”, we may use natural products at times, such as sulfur or magnesium, or boron, all of which are chemicals, but not pesticides, or herbicides, they are also not systemic meaning they are not absorbed into the plant, like many of those used in conventional agriculture.

Something we do use is biological controls at times, and we see more and more of this being adopted by our conventional farming brethren. Right now we are doing very interesting trial working with William Deasy in Teagasc as part of their “Growing organics programme”, using a mite to eat the red spider mite (if you grow cucumbers this little red guy can be devastating). We release a predator mite to eat the pest mite, not a chemical in sight, and by all accounts the trial looks really promising.  

As we head into Holiday season now, we also head into harvest season, so if you can at all please support us, right now over the next few weeks we need your support more than ever.

Thank you 

Kenneth