Why 80% of People Worldwide Will Soon Stop Eating Wheat


80% of people will stop eating wheat

The future of wheat is certain, and it’s toxic. There are as many health risks associated with the consumption of wheat as there are nutritional benefits claimed by the wheat industry. Why is there such a strong emphasis on the development of wheat products all over the world when there are so many adverse and crippling effects such as neurological impairment, dementia, heart disease, cataracts, diabetes, arthritis and visceral fat accumulation, not to mention the full range of intolerances and bloating now experienced by millions of people?

Approximately 700 million tons of wheat are now cultivated worldwide making it the second most-produced grain after maize. It is grown on more land area than any other commercial crop and is considered a staple food for humans.

At some point in our history, this ancient grain was nutritious in some respects, however modern wheat really isn’t wheat at all. Once agribusiness took over to develop a higher-yielding crop, wheat became hybridized to such an extent that it has been completely transformed from it’s prehistorical genetic configuration. All nutrient content of modern wheat depreciated more than 30% in its natural unrefined state compared to its ancestral genetic line. The balance and ratio that mother nature created for wheat was also modified and human digestion and physiology could simply could not adapt quick enough to the changes.

The Nutritional Value of Wheat is Practically Non-Existent
In Its Current Form

So-called health experts in nutrition who continue to promote the health benefits of wheat are extremely uninformed about the nature of modern wheat and its evolution from growth to consumption. It is shocking how many professionals in public health still recommend wheat products without an assessment of their individual requirements, especially considering the amount of evidence regarding its lack of nutrition and health risks for proportionally large segments of the population.

The majority of wheat is processed into 60% extraction, bleached white flour. 60% extraction–the standard for most wheat products means that 40% of the original wheat grain is removed. So not only do we have an unhealthier, modified, and hybridized strain of wheat, we also remove and further degrade its nutritional value by processing it. Unfortunately, the 40% that gets removed includes the bran and the germ of the wheat grain–its most nutrient-rich parts. In the process of making 60% extraction flour, over half of the vitamin B1, B2, B3, E, folic acid, calcium, phosphorus, zinc, copper, iron, and fiber are lost. Any processed foods with wheat are akin to poison for the body since they cause more health risks than benefits. The body does not recognize processed wheat as food. Nutrient absorption from processed wheat products is thus consequential with almost no nutritional value.


Some experts claim if you select 100% whole wheat products, the bran and the germ of the wheat will remain in your meals, and the health benefits will be impressive. This is again a falsity promoted by the wheat industry since even 100% whole wheat products are based on modern wheat strains created by irradiation of wheat seeds and embryos with chemicals, gamma rays, and high-dose X-rays to induce mutations. Whether you consume 10% or 100% of wheat is irrelevant since you’re still consuming a health damaging grain that will not benefit, advance or even maintain your health in any way.

Dr. Marcia Alvarez who specializes in nutritional programs for obese patients says that when it comes to nutrition, wheat may be considered as an evil grain. “Modern wheat grains could certainly be considered as the root of all evil in the world of nutrition since they cause so many documented health problems across so many populations in the world.” Dr. Alvarez asserted that wheat is now responsible for more intolerances than almost any other food in the world. “In my practice of over two decades, we have documented that for every ten people with digestive problems, obesity, irritable bowel syndrome, diabetes, arthritis and even heart disease, eight out of ten have a problem with wheat. Once we remove wheat from their diets, most of their symptoms disappear within three to six months,” she added. Dr. Alvarez estimates that between the coming influx of genetically modified (GM) strains of wheat and the current tendency of wheat elimination in societies, that a trend is emerging in the next 20 years that will likely see 80% of people cease their consumption of wheat from any form.

Genetic Modification 


The GM wheat currently being tested for approval for production in Canada is a new variety of hard red spring wheat which has been genetically engineered to be tolerant to glyphosate, the active ingredient in Monsanto’s herbicide Roundup. Monsanto Canada Inc. requested the approval of GE wheat from Health Canada in July 2002 and for the Canadian Food Inspection Agency (CFIA) in December 2002.

In July 2009, the most hated company in the world Monsanto, announced new research into GM wheat and industry groups kicked their promotion of GM wheat into high gear. “Widespread farmer and consumer resistance defeated GM wheat in 2004 and this global rejection remains strong, as demonstrated by today’s statement,” said Lucy Sharratt, Coordinator of the Canadian Biotechnology Action Network.

There are now even claims by researchers in Australia have developed a form of salt-tolerant wheat that will allow farmers to grow crops in soil with high salinity. They created the new form of wheat by crossing a modern strain with an ancient species, and the researchers believe this new super-wheat will allow farmers to grow more food crops on land previously thought to be off limits to agriculture. Critics suggest that new strains will be foreign to current ecological systems and will be unsustainable without massive chemical intervention.

Industry claims that the introduction of GM wheat will lead to a reduction in herbicide use, a claim that has been made prior to the introduction of other herbicide tolerant (HT) crops such as Roundup Ready (RR) soybeans, canola and corn. These claims have been contradicted by US government statistics that show that GM HT crops such as RR crops use more pesticides than conventional crops. These state GM crops can receive as much as 30 percent more herbicide than non-GM crops. Not only do GM crops use more pesticides but they also force the farmer to purchase one single brand of herbicide, in this case Monsanto brand Roundup.

If introduced, GE wheat will enter farmers’ rotations along with the already HT canola and soybeans. This compounds the issue of superweeds as each crop sown would be HT, so any seed that fell from the crop before harvest would pose a threat of becoming an uncontrollable weed, or contained by using increasingly toxic herbicides. How can we believe that pesticide use will decrease with GE wheat?

These developments are also taking place in the United States which is the third largest wheat producer in the world. Fertilizers, herbicides, fungicides, and growth regulators are all becoming more chemically potent and their frequency of application continues to increase every 5 years. American scientists are currently developing GM strains of wheat conferring resistance to fungal diseases. Wheat is becoming such a transmutated grain, that it someday may not even be called wheat.

Health Effects 

A powerful little chemical in wheat known as ‘wheat germ agglutinin’ (WGA) which is largely responsible for many of wheat’s pervasive, and difficult to diagnose, ill effects. Researchers are now discovering that WGA in modern wheat is very different from ancient strains. Not only does WGA throw a monkey wrench into our assumptions about the primary causes of wheat intolerance, but due to the fact that WGA is found in highest concentrations in “whole wheat,” including its supposedly superior sprouted form, it also pulls the rug out from under one of the health food industry’s favorite poster children.

Each grain of wheat contains about one microgram of Wheat Germ Agglutinin (WGA). Even in small quantities, WGA can have profoundly adverse effects. It may be pro-inflammatory, immunotoxic, cardiotoxic … and neurotoxic.

Below the radar of conventional serological testing for antibodies against the various gluten proteins and genetic testing for disease susceptibility, the WGA “lectin problem” remains almost entirely obscured. Lectins, though found in all grains, seeds, legumes, dairy and our beloved nightshades: the tomato and potato, are rarely discussed in connection with health or illness, even when their presence in our diet may greatly reduce both the quality and length of our lives. Yet health experts dismiss the links between disease and wheat despite all the evidence.

Dr William Davis has documented several hundred clinical studies on the adverse effects of wheat. These are studies that document the neurologic impairments unique to wheat, including cerebellar ataxia and dementia; heart disease; visceral fat accumulation and all its attendant health consequences; the process of glycation via amylopectin A of wheat that leads to cataracts, diabetes, and arthritis; among others. There are, in fact, a wealth of studies documenting the adverse, often crippling, effects of wheat consumption in humans.

The other claim is that wheat elimination ‘means missing out on a wealth of essential nutrients. Another falsity. Dr. Davis states that if you replace wheat with healthy foods like vegetables, nuts, healthy oils, meats, eggs, cheese, avocados, and olives, then there is no nutrient deficiency that develops with elimination of wheat. Dr Davis also states that people with celiac disease may require long-term supplementation due to extensive gastrointestinal damage caused by wheat.

People with celiac disease do indeed experience deficiencies of multiple vitamins and minerals after they eliminate all wheat and gluten from the diet. But this is not due to a diet lacking valuable nutrients, but from the incomplete healing of the gastrointestinal tract (such as the lining of the duodenum and proximal jejunum). In these people, the destructive effects of wheat are so overpowering that, unfortunately, some people never heal completely. These people do indeed require vitamin and mineral supplementation, as well as probiotics and pancreatic enzyme supplementation.

Due to the unique properties of amylopectin A, two slices of whole wheat bread increase blood sugar higher than many candy bars. High blood glucose leads to the process of glycation that, in turn, causes arthritis (cartilage glycation), cataracts (lens protein glycation), diabetes (glycotoxicity of pancreatic beta cells), hepatic de novo lipogenesis that increases triglycerides and, thereby, increases expression of atherogenic (heart disease-causing) small LDL particles, leading to heart attacks. Repetitive high blood sugars that develop from a grain-rich diet are, in my view, very destructive and lead to weight gain (specifically visceral fat), insulin resistance, leptin resistance (leading to obesity), and many of the health struggles that many now experience.

Wheat gliadin has been associated with cerebellar ataxia, peripheral neuropathy, gluten encephalopathy (dementia), behavioral outbursts in children with ADHD and autism, and paranoid delusions and auditory hallucinations in people with schizophrenia, severe and incapacitating effects for people suffering from these conditions.

According to statistics from the University of Chicago Celiac Disease Center, an average of one out of every 133 otherwise healthy people in the United States suffers from CD. However, an estimated 20-30 percent of the world’s population may carry the genetic susceptibility to celiac disease–and the way to avoid turning these genes ‘on’ is by avoiding gluten.

When you consider that undiagnosed CD is associated with a nearly four-fold increased risk of premature death, the seriousness of this food sensitivity becomes quite evident. The primary disease mechanism at play is chronic inflammation, and chronic inflammatory and degenerative conditions are endemic to grain-consuming populations.

Changes in genetic code and, thereby, antigenic profile, of the high-yield semi-dwarf wheat cultivars now on the market account for the marked increase in celiac potential nationwide. “Hybridization” techniques, including chemical mutagenesis to induce selective mutations, leads to development of unique strains that are not subject to animal or human safety testing–they are just brought to market and sold.

Author and preventive cardiologist William Davis, MD, wheat’s new biochemical code causes hormone disruption that is linked to diabetes and obesity. “It is not my contention that it is in everyone’s best interest to cut back on wheat; it is my belief that complete elimination is in everyone’s best health interests,” says Dr. Davis, “In my view, that’s how bad this thing called ‘wheat’ has become.”

Chemical mutagenesis using the toxic mutagen, sodium azide, of course, is the method used to generate BASF’s Clearfield herbicide-resistant wheat strain. These methods are being used on a wide scale to generate unique genetic strains that are, without question from the FDA or USDA, assumed to be safe for human consumption.

Wheat-Free Options

* Note that many of the wheat-free options still contain gluten.

1. Cereal Grains: Barley, millet, oats, rice, rye, sorghum, tef and wild rice are all in the same cereal grain family as is wheat. All flours ground from cereal grains may be used as a wheat substitute. Commonly available are barley, buckwheat, rice and rye flour. The less utilized flours may be purchased online or from natural food stores. Note: people with a gluten allergy must also avoid barley, oats and rye.

2. Non-Cereal Grains: Amaranth, quinoa and buckwheat are three grain-like seeds unrelated to cereal grains. (Despite its name, buckwheat is not a wheat-relative.) It is rare for anyone to develop a sensitivity to these non-cereal grains. Amaranth, quinoa and buckwheat are gluten-free and therefore not suitable for making leavened bread; however, they make excellent quick breads and cookies.

3. Nut Meal: Ground nuts such as almonds, hazelnuts or walnuts make the richest flour substitute for cookies and cakes. Because their fragile fatty acid content gives them a brief shelf life, it’s preferable to grind your own nuts in a food processor just prior to use. Nut meal requires a binding agent such as eggs. Because chestnuts are lower in fat than other nuts, chestnut flour has a longer shelf life. It is available online.

4. Bean Flour: Dried beans, such as navy, pinto and chickpeas may be milled and used, in combination with other flours, as a wheat alternative. Bean flour is, however, not always recommended. It tastes like beans and makes baked goods dense and hard to digest.

5. Other Flour Substitutes: Potato starch, arrowroot powder, and tapioca are thickening agents that substitute for wheat in sauces and gravy. In baked goods these starchy ingredients serve as a binding agent.

Due to the irresponsible high frequency hybridization, processing and inevitable genetic modification of modern wheat, there is only one solution for the health and wellness of future generations. Stop eating wheat and educate as many people as you can on the coming strains of this grain which will be much more deadly than they already are today.

Natasha Longo has a master’s degree in nutrition and is a certified fitness and nutritional counselor. She has consulted on public health policy and procurement in Canada, Australia, Spain, Ireland, England and Germany.


Washing your Bike

From Bike n Hike, Longmont CO

Oddly enough, the most important thing to know about washing bicycles is how not to do it. Do not hook up the high-pressure nozzle on your garden hose and blast your bike clean. And absolutely do not visit your local do-it-yourself car wash, plug the machine full of quarters and supersonically blast your pride and joy clean.A bucket, water, soap, sponges and brushes is all it takes!

While these approaches make short work of cleaning, they have the nasty side effect of obliterating the precious grease that’s lubricating your all-important bearing components, such as the headset, bottom bracket, hubs, cassette and pedals.

And, if you ride your shiny new steed without grease in these parts, you’ll ruin them quickly and incur quite an expense having them repaired or replaced. What’s more, car-wash sprayers are so powerful, they can actually strip decals and paint off certain frames!

Besides, it’s easy and quick enough to clean a bike with a bucket of soapy water and sponges and brushes (photo). Plus, you won’t have to break into your piggy bank. In fact, some folks set up bike-cleaning stations at home so that after muddy rides they can get their machines spic and span before storing them.

Keep It Clean
In case you need extra motivation to give your bike the scrub-a-dub, bear in mind that clean bikes are easier to work on and spot problems on. On a filthy machine, you have to wipe away grime and you might not notice a glitch that could cause problems on your next ride. Plus, if your bike’s a mess, simple on-the-ride maintenance, such as fixing a flat becomes a miserable job and should you have to carry your bike in a car, it’ll trash the upholstery.

But, perhaps the best reason to keep a bike clean is because it’s easy and also because, as long as you wipe it down once in a while, it’ll stay clean. For this article we’re going to give you the benefit of the doubt and assume that you’ve taken care of your bike and want to know what’s involved in keeping it clean so it never gets too dirty.

All that’s required is a bucket, warm water (cold water works, but it doesn’t make as much suds), dishwashing detergent (use a type that cuts grease), 2 sponges and a few brushes. If your drivetrain’s clean, you can get away with 1 sponge. The other one comes in handy when you need to clean a grimy chain and crankset (you save the clean sponge for the rest of the bike). Ideally, though, you’ll maintain this important part of your bike and never need to spend too much time on it when washing your bike, which is mainly done to remove dirt.

Depending on what type of bike you’re cleaning, you can experiment with brushes that you have around the house to determine which ones work best for cleaning the nooks and crannies on your bike, such as around the front derailleur, crankset and hubs. The green scrubber in the top photo works great for cleaning salt marks from sweat and fingerprints off of titanium frames with brushed finishes.

While you can certainly clean a bike with it leaning against a wall, it’s a lot easier on the lower back if you suspend it so there’s no need to lean over. If you don’t have a repair stand (photo), you could hook the tip of your bike seat over a branch, use your hitch-mount car rack to support the bike or suspend your rig from bungee cords attached to an overhang. Just don’t flip the bike upside down or lay it on its side to work on it because this increases the chance that water will reach bearings you want to keep dry.

You needn’t remove the wheels, however, it’s a good idea to remove your accessories, such as the pump, seat bag and computer. Just don’t forget to reinstall them when you’re done cleaning.

Fill your bucket with warm water and enough detergent to make a good bunch of suds, which make cleaning easier.

Bike Bath
Begin washing getting the bike wet by dribbling water from above with a hose or by dipping the sponge and squeezing it over the bike to wet it entirely. Or, you could pour warm soapy water from the bucket. The idea is to wet the entire bike to loosen any dirt, mud or grime before you touch the bike with your sponge. That way, you won’t scratch the paint, which is what would happen if you just started rubbing.

Let the water set a bit and then dip the sponge so it’s loaded with suds and start cleaning the bike. Plenty of suds a clean bike make!It’s good to work from the front to the back or from the top to the bottom to keep track of what you’ve done in case you get interrupted. Remember to only use the second sponge on the drivetrain parts. Otherwise, the grime will spread to the frame, handlebar tape, tires, etc. making a mess.

The brushes come in handy for behind the crankset; around the brakes; under the fork; around the hubs; etc. If there’s some build up of dirt or grime in the drivetrain, such as between the chainring or cogs or on the derailleur pulleys, use a thin screwdriver to scrape it out and then clean it again with the right sponge.

If you have standard brakes (not discs) be sure to scrub the rims, especially the sidewalls because they’re your braking surfaces. Keeping the rims clean ensures positive braking. Rubber deposits that won’t come off with the soapy water can be removed with rubbing alcohol or lighter fluid. This trick will also work for stickies you might find on your bike, too, such as tar.

It’s a good idea to inspect as you clean your bike. For example, while cleaning the tires you can look for sidewall cuts or tread wear, signs that it’s time for a new tire. When working around the brakes and derailleurs, check the cables to see if they’re fraying or rusting. And look at the cable housing for cracking, a sign that it should be checked and possibly replaced.

Once you’ve washed all the dirt off your bike, finish the job by rinsing and drying. Dribble water from above to remove any remaining suds and soapy water. Or, fill the bucket with clean water and pour it over the top of the bike. Then dry the bike (use a soft towel or chamois) and apply a spritz of lube to the chain, derailleur and brake pivots and you’re ready to roll.

Emily’s GF Story

I am 17 years old and have been gluten free for five years. In the summer before 7th grade I got a somewhat minor case of salmonella. Before this sickness I had no trouble digesting food and had never been allergic to anything, but after I had salmonella my stomach was still hurting all the time and I started having bumps on my arms. My mom took me back to the doctors and they told me I might have developed an allergy, but it wasn’t so easy figuring out what I was allergic to. The doctors told me to first stop eating dairy products for 2-3 weeks. After the second week I felt the same, I was still having stomach pains. The second thing my doctor told me to stop eating was wheat/gluten. Four days into this diet I felt great, my arms looked better and my stomach hardly hurt. I was never diagnosed with the celiac disease but I didn’t really feel the need to. I was feeling better and that’s all that mattered.


The first few months of being gluten free I would accidently bite into burgers with buns and order meals with bread or hidden wheat or gluten that I didn’t know about. It was hard in the beginning not being able to eat birthday cake at parties and being able to order anything at restaurants. The grocery stores didn’t carry that many choices of gluten free foods, and if they did it was crumbly and bland. In the past 5 years the gluten free “community” has grown and so has the food. I have had so many tasteful cookies, bagels and breads that are all gluten free I have completely forgotten what “wheat” products taste like.

Heritage Lavender



Growing plants has always been a defining part of our family’s history. The family records start with Charles Victor Nelson, who homesteaded in 1899 near Platteville, Colorado. The homestead quickly turned into a farm, and it was passed on to Charles Victor’s son, Oscar Oliver Nelson, my grandfather. My father, Chuck Nelson, was born and raised on this farm, his brothers Robert and Harold faithfully kept the farm and it is still a working farm owned by my uncle, Harold Nelson.

Gardening was a part of life. My mother always had beautiful flower beds.  Canning was an annual tradition for my mother and I, as was harvesting the large vegetable garden and making sauerkraut with my father.



Me and my brother Raymond

The John Deere tractor that is on our property which was restored by my husband is the same tractor that was used on this farm by several generations since 1950. My husband, Bob, is a Kansas expatriate. He similarly grew up in a tiny farming town before moving to Colorado.


Bob’s father, Arnold, on his Farmall tractor

My obsession with lavender started after my brother Perry gave me sixteen lavender plants, which he grew from seed. These lavender plants were some of the first I ever grew and are currently part of my cutting garden.


Some of the lavender in the cutting garden

Caitlan’s GF Story

I have been gluten-free for about four years. I think the depression from not having the foods you love can be very dangerous.  I used to smell my friends’ food to try and experience that joy again, but for the first couple of years that would only make me tear-up, and long for the taste.  For me, the cravings don’t go away, they just change in nature.  The biggest thing I have realized in the battle for self-control when it comes to food, is that no matter how delicious the experience, it is fleeting.

I truly realized this when I would cheat and have a bite of a  fluffy, sweet bread or cookie (my weakness).  I usually wouldn’t have any symptoms for a few days, so I was seemingly free to bask in the bread flavor, for the moment.  However, I would be slightly disappointed with the short-lasting reward on my tongue (especially considering the miserable consequences).  The taste of the food would leave as quickly as it started, only to become another teasing memory.

Yes, bread & cookies taste amazing… but just like any other fun, yet harmful substance, you decide they’re not good enough.  They are empty satisfactions, with no substantial reward, and the separation becomes less emotional over-time… I promise.  I can tell you now that it has been four years, I am finally in a place where I can smell pizza or cookies and it truly makes me happy, not bitter or teary-eyed.   It really is like tasting them, vicariously, without the repercussions… I guess our senses just evolve accordingly, thank goodness!  Everything takes time, but it definitely gets easier!

I have been gluten-free for about four years. I think the depression from not having the foods you love can be very dangerous.  I used to smell my friends’ food to try and experience that joy again, but for the first couple of years that would only make me tear-up, and long for the taste.  For me, the cravings don’t go away, they just change in nature.  The biggest thing I have realized in the battle for self-control when it comes to food, is that no matter how delicious the experience, it is fleeting.

I truly realized this when I would cheat and have a bite of a  fluffy, sweet bread or cookie (my weakness).  I usually wouldn’t have any symptoms for a few days, so I was seemingly free to bask in the bread flavor, for the moment.  However, I would be slightly disappointed with the short-lasting reward on my tongue (especially considering the miserable consequences).  The taste of the food would leave as quickly as it started, only to become another teasing memory.

Yes, bread & cookies taste amazing… but just like any other fun, yet harmful substance, you decide they’re not good enough.  They are empty satisfactions, with no substantial reward, and the separation becomes less emotional over-time… I promise.  I can tell you now that it has been four years, I am finally in a place where I can smell pizza or cookies and it truly makes me happy, not bitter or teary-eyed.   It really is like tasting them, vicariously, without the repercussions… I guess our senses just evolve accordingly, thank goodness!  Everything takes time, but it definitely gets easier!

Gayle’s HerbSalts

Gayle’s “HerbSalt” and how it came to be:


I was inspired by a gift brought back to me from France, a tiny bag of culinary seasoning, combining herbs with salt.
I so enjoyed cooking with it that is was quickly gone and I decided to try making a batch to be able to continue cooking with it.

I started making small patches, trying different herbs and salts, in various amounts but could not get it right. A year later, I got it right and started making my own small bags of “HerbSalt” to use and give to friends.


One of those friends was Mary Magelena, owner of Mary’s Market in Hygiene. She asked if I would be interested in making my salt in her commercial kitchen and selling it at her store. Of course I said yes!

While designing the packaging and label, I met a food scientist living in Hygiene and she helped me figure out the details to bring the product to market standards. I then met Sticker Giant, also of Hygiene, and they made the labels for the tins to my design and specifications. “HerbSalt” has been so well received that other food stores in the county are now selling the tins, making this a small cottage industry which I am very proud of.

It is amazing what one can do with the help of ones community. Mary’s Market is a real example of bringing a community together with great food, and connections…

I am grateful to be apart of the tiny town of Hygiene, Colorado

The Clarks

We are fortunate to have The Clarks playing again at Mary’s Market, Saturday July 13 from 5-8. They were great the first time and we look forward to listening to them again. This is who they are…

Craig (Clark) Blockwick
Craig (Clark) Blockwic
Songwriter. Electric Guitar. Clark brings the concept of musical illiteracy to its highest levels. Composing only in the keys of Am and Bm, and often confusing the two, Clark’s compositions range from the sublime (Quiet Sea, Winter Dreams) to the ridiculous (Do the Dialectic) to the obviously pathetic (I Want to Be an Economist). Targeting Cm in 2014. Never compared to Mark Knopfler or Stevie Ray Vaughn, he nonetheless occasionally (usually accidentally) plays one or two of the same notes played by those titans of the guitar. Has turned to the guitar only because he can no longer climb. Not allowed to talk about Phish concerts.
Caroline Quine
Caroline Quine
Vocals. Bass. Acoustic Guitar. Caroline was raised and rooted in the rootsy/tootsy/frootsy musical traditions of Akron, Ohio (Town Motto: ‘Omnes Gaul Tres Partis Divisibus’). Caroline brings a unique attribute to The Clarks— actual musical talent. And she knows musical concepts like thirds, fifths and liters. Her vocals combine the power and range or operatic castrati with the lyricism of the early (pre-6 months) Mozart. The timber of her voice is earthy and smoky, dry, with hints of raspberry, colander, coffee, lemongrass, jalapenos and mushroom (non-psychedelic), with a complex bouquet and lingering aftertaste.
Mike (Mani) Mannion
Mike (Mani) Mannion
Hand drums. Vocals, Songwriter. One drum, two hands — or is it the other way around? In addition to rhythm, Mike sings, and in performance, he actually looks like a live human being as compared to the ‘Hans Solo encased in carbon’ presentation of Clark and Caroline. Mike is Humor and Style to the max. Daughter Roo is official head of the The Clarks dancers.