The Skinny On Obesity Episode 2: Sickeningly Sweet
Dr. Robert Lustig illustrates the overabundance of sugar in today’s processed convenience foods and explains how our bodies metabolize these sugars in the same way as alcohol or other toxins, causing damage to the liver and other organs.
Series: “UCTV Prime: The Skinny on Obesity”
The Skinny On Obesity Episode 3: Hunger and Hormones - A Vicious Cycle
Sugar impacts the brain just as much as the waistline. In this episode, Dr. Robert Lustig explains the biochemical shifts that sugar causes, making us store fat and feel hungry at the same time.
Series: "UCTV Prime: The Skinny on Obesity"
The Skinny on Obesity Episode 4: Sugar - A Sweet Addiction
Sugar isn't just sweet, it's addictive. This episode explores the cycle of addiction that sugar causes in the brain, much in the same way as drugs and alcohol.
Series: "UCTV Prime: The Skinny on Obesity"
The Skinny on Obesity Episode 5: Generation XL
An unnerving trend of obese infants is just one indication that obesity can be passed on from mother to fetus. This installment looks towards the next generation, with an emphasis on preventive care and pre-natal health.
Series: “UCTV Prime: The Skinny on Obesity”
New Flavored Waters!
A new drink has been cleared for ZReduction!
Whole Foods has "gotten the clue" and has now come out with naturally flavored water options.
If you have a Whole Foods in your area, this gives you another beverage choice. Available flavors are Lime, Lemon, and Citrus blend.
Enjoy!
Cheers,
The Skinny on Obesity Episode 6: A Fast-Paced Fast-Food Life
The pace of modern life is a key contributor to today’s obesity epidemic. UCSF’s Elissa Epel and Barbara Laraia explain the stress connection and offer practical and effective solutions that don’t involve dieting and exercise.
Series: “UCTV Prime: The Skinny on Obesity”
The Skinny On Obesity Episode 7: Drugs, Cigarettes, Alcohol...and Sugar?
In this episode UCSF experts offer a frank indictment of the country's agricultural policy and food industry, which have made it nearly impossible to avoid sugar in our daily diet, and suggestions for possible remedies.
Series: "UCTV Prime: The Skinny on Obesity"
All About Carbohydrates
Part one of a complete overview of carbohydrates and your heath. This is part one of an advanced nutrition lecture on the science of carbs. Topics discussed include weight loss, metabolism, calories, digestion, simple sugars vs. complex carbohydrates, refined sugar, diabetes, diets, low blood sugar, high blood sugar, etc.
Radhia Gleis is a Certified Clinical Nutritionist, C.C.N. She is also a Certified BioNutritional Analyst. She has a Ph.D. in pastoral counseling and a M.Ed. in nutrition, and is a professional member of the International and American Association of Clinical Nutritionists, (I.A.A.C.N), and the American Naturopathic Medical Association (A.N.M.A.).
Beef Bourguignon
Plan Z Phase: This is a Z3 (ZReboot) recipe. This is a remake of Beef Bourguignon. Who can resist this traditional French dish? So lush-tasting. It just about melts in your mouth.
My husband just about rolled over and begged for more when I served this.
A portion of red meat for this dish is usually five ounces. That’s not that much, but that’s the portion size I’m following here. You decide how big your portion is going to be. If you want more, just put in more meat. This recipe can handle about 10 more ounces of meat without having to extend any of the other ingredients.
Servings: Serves 4 (A serving of meat equals 6 oz)
Ingredients:
- 24 oz beef tenderloin cut into one-inch chunks
- 3 Tbl Worcestershire sauce
- 2 tsp grated garlic. Jar garlic is just fine.
- 1-1/2 pounds button mushrooms either thickly sliced or cut in half
- 3 cups pearl onions. You can use the frozen ones right from the bag.
- 3 tsp fresh thyme leaves
- 30 oz beef broth
- 3 oz tomato paste
- 4 Tbl balsamic vinegar
- 1 Tbl cream of tartar
- 1/4 cup water
- Olive oil spray
Instructions:
Earlier in the day
Take your cut-up tenderloin and put it in a plastic zipper bag. Add the 3 tablespoons of Worcestershire sauce and garlic. Let this marinate in the refrigerator for up to 4 hours. Turn to coat periodically.
When ready to cook dinner
Spray a soup pot (medium-large) with olive oil spray. Add your mushrooms and pearl onions. Brown on Medium High until one side of both mushrooms and onions get a brown tinge to them. Stir periodically while this is happening. It will take about 10 minutes.
While the veggies are browning, take out your cast iron pan or other large sauté pan and spray it with olive oil spray. Add the meat. (Throw away the marinade.) Brown the meat on Medium High on one side only. This will take just a few minutes. Turn off and let sit until the veggies are ready.
When veggies are ready, you are going to add items to the soup pot. Most beef bourguignon recipes call for several hours of cooking. That’s because in those recipes you are using beef that has to tenderize. In this one you are saving the calories and splurging by using tenderloin, so this won’t take anywhere near as long to cook. Add the beef, the beef broth, tomato paste and balsamic vinegar. Bring to a boil. When it’s boiling, turn down to a simmer (Medium should do it) and let this cook for 20 to 30 minutes. What you are watching for is the way you want your meat cooked. If you like it Medium, check it at 15 minutes. Because the chunks are fairly small, this really won’t take long.
In a small cup stir the cream of tartar into the water to dissolve it. Now pour the white mixture into the beef. Keep simmering and stirring at this point so that the cream of tartar gets well mixed in. This will help thicken your sauce. The sauce should be gently simmering so it will continue to reduce and thicken. This should not take more than 5 minutes. It won’t end up quite as thick as some beef bourguignon recipes, but it will be close enough that you should not notice the difference. Season with salt and pepper to taste.
Serving Suggestions:
Serve in a bowl with a side salad and you have a nice French meal.
Enjoy!
Cheers,
Super Slow Workouts
Why do we love Super Slow? It’s an intense workout that takes about 20 minutes a week.
A doctor told me about Super Slow weightlifting shortly after I turned 50. It took me about six months actually to make the phone call and schedule my first workout. After a short orientation, my trainer Alden put me through my first workout. I realized I hadn’t worked that hard or intensely EVER. I walked out of the workout totally tired. But I recovered quickly. And the next week, I was a bit stronger. For eight consecutive years, I have gotten stronger each week.
You don’t need to discipline yourself to exercise, you need to create a habit. It’s easier to create a habit of exercising once a week for 20-minutes than to exercise an hour a day 6 days a week.
What if you could achieve better results in 20-minutes of exercise a week, than you could in 6 hours? Would you consider it?
In this Video Doug McGuff demonstrates a Super Slow Workout. He should know. He owns a gym in Louisiana and wrote one of my favorite books on exercise, Body by Science.
Zola and I work out at City Wide Super Slow in Chicago.
La Croix
So many Plan Z dieters write to me saying how they think they'll miss their dear soda. Plain water isn't enough for some. I have good news:
La Croix has come out with a whole host of new flavors. They are ZERO calories, NO artificial sweeteners, and they are bubbly and refreshing, so check them out!
They come in berry, lime, lemon, grapefruit, cran-raspberry, coconut, and more.
You'll soon not miss your Mountain Dew or your Coke or Pepsi--and when you get to ZReboot, you can use these as a mixer in a cocktail.
Enjoy!
Cheers,
Lamb Chops with a Balsamic-Shallot Reduction
Plan Z Phase: Z3 (ZReboot) recipe. The balsamic reduction sauce enhances the flavor of the lamb, making this a delightfully delicious gourmet meal.
Servings: 2
Ingredients:
- 3/4 teaspoon dried rosemary
- 1/4 teaspoon dried basil
- 1/2 teaspoon dried thyme
- salt and pepper to taste
- 4 lamb chops (3/4 inch thick)
- A spritz of olive oil
- 1/4 cup minced shallots
- 1/3 cup aged balsamic vinegar
- 3/4 cup chicken broth
- 1 Tbl of butter
Instructions:
In a small bowl or cup, mix together the rosemary, basil, thyme, salt, and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.
Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.
Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth.
Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don't, the sauce will be runny and taste sour. The reduction makes the balsamic vinegar thicker and it gets sweeter as it cooks down. Remove from heat, and stir in the butter.
Pour sauce over the lamb chops, and serve.
Enjoy!
Cheers,
French Bistro Chicken with Mushroom Sauce
Plan Z Phase: This is a Z3 (ZReboot) recipe. This is the most-often requested recipe in my house. Whenever my husband is feeling happy, sad or anything in-between he’ll ask that I make “Wolfgang Chicken.” This recipe is a Zola take on a traditional bistro chicken recipe that Wolfgang Puck developed. He called it Fricasse de poulet au vinaigre et champignons sauvages. Don’t let that scare you away. This dish is killer amazing!
Servings: Serves 4
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 tsp of gravy flour (gravy flour is just finer)
- sea salt and pepper
- 1 Tbl olive oil
- 12 Tbl of butter or ghee (divided)
- 2 medium shallots, minced
- 2 Tbl of fresh tarragon, minced
- ¼ cup of vinegar. I use red wine vinegar or white balsamic vinegar
- 1/2 cup of white wine
- ½ cup of chicken stock or broth
- 1 lb of sliced mushrooms. You can get fancy or go plain. Bella mushrooms are easy and inexpensive. Or you can go up from there and use shitakes, chanterelles or another fancy, wild mushroom. You can even just use regular button mushrooms. Totally your choice.
Instructions:
Preheat the oven to 375 degrees.
Sprinkle the boneless chicken breasts with sea salt and pepper. Then dust lightly with flour. You are just getting a very light coating on the top side.
In a large sauté pan add the oil and 1 Tbl of the butter. Heat and then add the chicken. Brown on the top on medium high. When this is done take the chicken out and put it in an oven proof pan. Put it in the oven to roast at 375 for up to 30 minutes or until no pink remains. If your chicken breast pieces are smaller you might be able to cut this cooking time to closer to 20 minutes.
While the chicken is cooking you’ll make the sauce. To the same sauté pan (don’t wash it) add the shallots and tarragon. Saute on medium for 1 – 2 minutes. Stir often. Then add the vinegar to deglaze the pan. Reduce the vinegar on medium-high until only approximately 3 Tbl remain. Then add the white wine and chicken broth. Cook on a bubble at medium until the chicken is finished in the oven. You’ll be reducing the sauce by about 1/3 and thickening it up some.
While the sauce is cooking in another pan add another 2 Tbl of butter and the mushrooms. Saute until the mushrooms are cooked through. Let them sit to wait for the other items to be completed. Keep warm.
When the chicken comes out of the oven set it aside. Add the rest of the butter to the sauce. Turn the sauce OFF. Just break up the butter and let it melt. Slowly whisk it to blend it in. You don’t want to boil the sauce again. As the butter melts it gives the sauce a wonderful, French flavor. If you boil the sauce you’ll risk breaking up the butter and it will taste on the oily side. This is a very rich, buttery sauce as you can see.
When the butter is melted (this only takes a minute) add the warm, cooked mushrooms then stir.
To plate it, put the chicken on the plate and spoon the mushroom sauce over. Serve with veggies. The French would choose green beans or asparagus.
Enjoy!
Cheers,
“Date Night” Rolled Pork Loin Roast
Plan Z Phase: This is a Z3 (ZReboot) recipe that is a lovely option for a family gathering. Healthy Happy Holidays come to mind or a small party.
Servings: Up to 8
Ingredients:
- 6 – 8 large fresh dates, chopped
- ½ cup of pecan pieces
- 3 shallots chopped
- 3 Tbl of beef broth
- 2 Tbl of Grand Marnier liqueur
- 16 lb boneless pork loin roast
- 6 – 8 slices of bacon
Instructions:
Preheat your oven to 350 degrees.
In a small food processor whiz the dates, pecan pieces, shallots, beef broth and Grand Marnier. If you don’t have a food processor just make sure you mince everything and mix it up real good in a bowl.
Here’s the only tricky part. You need to open the roast so you can make a roll. Cut 1” into the roast and then turn your knife so you can cut in a jelly roll fashion around the roast until it all opens to a 1” thickness. Spread the filling inside. Roll it up. Cutting the roast open like this really isn’t difficult. It’s just hard to describe the process.
Place the roast seam-side down in your roasting pan. Wrap the pieces of bacon around the roast and tuck the ends underneath the roast. The bacon will hold the roast together and give you a nice crust. Roast the pork at 350 degrees for 1 – 1-1/2 hours or until your meat thermometer registers 160 degrees. Be sure to check the meat temp and not just the filling temp.
Let the roast rest on the cutting board for 10 minutes before cutting so it’s nice and juicy.
Cut into ½” slices.
I serve this with Butternut Squash Mash and another veggie if you want.
Cheers,
I'm not intimidated by my scale anymore
Lucy tried almost every diet out there, with disappointing results. She did not know if she would ever find a diet that would work for her. After reaching out to Zola, she decided to try one more diet...and ordered Plan Z. Today she couldn't be happier.
"What Zola promises, comes true. A pound, to a pound and so many ounces every day when you're on [Z]Reduction. But, when you get off of [Z]Reduction, that's when the whole "shaping thing" starts to happen. I mean, I looked in the mirror and I thought, "What the heck is this?" I haven't been doing any aerobics, I haven't been, lifting heavy weights, and all of a sudden, I have a waistline which I never had, never before. And there's that little shape to your upper arm...I don't know what it's from. Is it your metabolism resetting itself? Did your metabolism do a complete 180, and now, all of a sudden, I have a waist. Clothes that I'd never worn in years are just slipping on. Now I have to look for belts because I tuck again. I haven't tucked in 4 years...
I wanted to lose 25 pounds. I ended up losing 28-1/2 pounds and I stay within a pound and four ounces - I stay within that range.
Gee, I hope it lasts forever -- I'm sure it will.
What I feel is that someone has taken an interest in me, that "someone" being Zola and the team. They've taken a personal interest in me as a dieter, and they want me to succeed."
-- Dieter Lucy
Click the play button below to hear Lucy's inspiring interview.
Pork Chops to “Bragg” About
Plan Z Phase: This is a Z2 (ZReduction) recipe.
If you like pork chops you are going to love this dish.
Servings: Serves 2
Ingredients:
- 2 center cut loin pork chops 6 – 8 oz each
- 1/3 cup of Bragg’s Aminos
- 3 Tbl of balsamic vinegar
- 1 tsp of Truvia
- ¼ – ½ tsp of chili pepper flakes
- 1 garlic clove, minced
- sesame seeds (optional)
Instructions:
Preheat your oven to 375 degrees.
In a large zip lock bag add the Braggs, vinegar, Truvia, pepper flakes and garlic. Swish it around and add the pork chops. Marinate for one hour or all day. Don’t throw out the marinade.
Fire up the grill and grill the chops on medium or alternatively sear one side for 2 minutes on medium and then put them in an ovenproof pan at 375 degrees for 30 minutes or until no pink remains.
While the last few minutes of cooking continue, pour the marinade into a very small saucepan. Add a good sprinkle of sesame seeds. Cook the marinade on a low boil to reduce it to a thicker sauce. It will only make about a ¼ cup of sauce, so watch it carefully. This is just an extra drizzle for your finished pork chops.
When the chops are done serve them with the sauce.
As a side dish, I cooked up some pea pods (snow peas) a bit of chopped bok choy and some cherry tomatoes. It’s easy to put these all in a sauté pan with a ¼” of water and some Bragg’s. Then just boil till done.
This dish can also be made with steak or chicken.
It can also be easily transported in a container and eaten cold or reheated in the microwave.
Enjoy!
Cheers,
Grilled Beef Kebobs with Green Beans
Plan Z Phase: This is a Z2 (ZReduction) recipe. I wish I had come up with this kebob months ago! We had, what will probably be our last 70 degree day of the season today. It was fun to go outside, fire up the grill and even eat on the patio. I would have had this dish several times if I had just thought of it sooner!
This is a very easy dish to make. All you to do is plan ahead enough to do the marinade. It’s a tad on the Asian-side, but not outright Asian-tasting. The grilled green beans are better than potato chips and so much better for you! Don’t fret if you don’t like a forward mustard taste. It’s amazing what the grilling does for the mustard.
Servings: Serves 3. You can double this to feed a small family
Ingredients:
- 2 Tbl of fresh lemon juice
- 1 tsp of sesame seeds + more for final prep
- 2 Tbl of dijon mustard (sugar-free)
- 1 tsp of stevia
- 1 tsp of crushed pepper (or to taste)
- 1 lb of steak. You choose the lean cut but if you like your meat really tender you might invest in tenderloin filet. Cut this into 1.5” cubes
- 12 cherry tomatoes
- 1 large onion cut into wedges
- 3 handfuls of green beans (approx 3 cups), trimmed
- olive oil spray
Instructions:
First heat your grill to medium.
Get out a medium zip-lock bag. Pour in the lemon juice, the 1 tsp of sesame seeds, mustard, stevia and crushed pepper. Smoosh this around. Add the steak chunks and toss and smoosh until the steak is covered. Place this in your refrigerator at least 2 hours but it can be all day if necessary or even overnight.
Remove the bag from the refrigerator and thread the veggies and meat onto skewers. (see picture).
Sprinkle with a few more sesame seeds
Spray the green beans lightly with olive oil spray and give them a good grate of sea salt.
Lightly spray the grill grates.
Grill the kebobs for approximately 7 – 8 minutes for medium-rare or to your liking. The veggies will cook automatically. The onions might get a slight tinge of black to them and the tomatoes will roast and begin to get wrinkly.
While the kebobs are cooking, put the green beans in a grill pan so they won’t fall through the cracks. Grill on the same medium. Toss them periodically so they get grills marks in different places. Cook until crisp and tender. As soon as they get even the least bit wrinkled they are definitely done.
Serve together and you have a great, healthy meal.
Enjoy!
Cheers,
French Chicken with Zola Diet Veggies
This is a Z2 (ZReduction) recipe. Very French Country. And it’s Diet Food!
Servings: Serves 2, can be doubled
Ingredients:
- 2, 6-8 oz organic chicken breast halves, skin removed
- salt and pepper to taste
- olive oil spray
- 2 shallots minced
- 1 cup of green beans
- ½ red bell pepper sliced into ¼ inch strips
- 10 cherry tomatoes
- ½ tsp of garlic powder
- 1.5 cups of organic chicken broth (divided)
- ½ tsp of dried tarragon or 2 tsp of fresh tarragon minced
- 1 handful of spinach (optional)
Instructions:
Season the cleaned chicken breasts with salt and pepper. Spray with olive oil lightly. Using your cast iron sauté pan (or other hot ovenproof pan) sauté the chicken topside down for 4 minutes on medium high until that side is golden.
Flip the chicken over and put in your oven at 350 degrees for 20 minutes. By finishing the chicken in the oven it will remain much juicier.
While the chicken is baking you are going to make the veggie mixture. Add a light spray of olive oil to a large sauté pan. Add the shallots and stir periodically just until they loosen. Add ¼ cup of the organic chicken broth and boil until the mixture almost disappears. Then add the beans and red pepper. Saute until they loosen up too. Add garlic powder and the cherry tomatoes along with the rest of the broth. Then add the tarragon. Cook on medium low at a very low bubble for 15 minutes. Your beans should still have a very slight crunch.
Remove the chicken from the oven.
If you have pasta bowls this is a really nice dish to serve in them. Put a handful of spinach in the bottom of the bowl. Then place the veggies in the bowl, put the chicken on top and then pour the rest of the broth over. Very French Country. And it’s Diet Food!
Enjoy!
Cheers,
Forward to Normal
You have some big decisions to make.
And big decisions are much easier to make when your “mind is right.”
Besides being VP Anger Management for Plan Z, my “other” job is as a sales and management consultant and trainer. For nearly nine years, I conducted The Leadership Institute with two colleagues. High-level executives paid $3200 a seat to hear us pontificate for 3-1/2 days. These leaders were always dealing with big changes in their companies and their industry.
We spent a large portion of the seminar discussing how to lead their teams through these massive changes. As a Plan Z Insider, you are making significant changes in your life. There are predictable passages that you will go through—all of us do—in order to get to your thinner future. So let me describe the “transition curve” that most of us go through any time there is a significant change. The left side of the diagram represents your heavier past and the right hand side represents your thinner future:
THE FIRST REACTION MOST OF US HAVE TO CHANGE IS DENIAL.
We resist change and cling to the past. When people first learn about the rules of Plan Z they say things like this:
- “I could never give up milk. I think milk is good for me.”
- “Maybe I’m not really all THAT fat…am I?”
- “Maybe I’ll do Weight Watchers again. Your diet sounds too strict.”
- “I’m too busy to diet.”
THE SECOND PHASE IN THE TRANSITION CURVE ABOVE IS RESISTANCE.
You buy the diet, you lose a few pounds quickly and you are happy, but the old thought patterns are still there. This is how people in resistance think and talk:
- “It’s my daughter’s birthday. I should have a piece of cake to be polite.”
- “I went to an after work networking event and all they had were finger foods.”
- “My other diets all let me eat broccoli and cauliflower.”
THE THIRD PHASE ON THE TRANSITION CURVE IS EXPLORATION.
You have immersed yourself in the Plan Z education. You’ve watched the Gary Taubes Dartmouth interview once– and maybe a second or third time. You have watched Dr. Robert Lustig’s Sugar The Bitter Truth lecture. You yell at the television when the commercial comes on urging you to eat more whole grains in the form of breakfast cereal. You now know this is garbage information. You are experiencing the tremendous feeling of well-being on ZReboot. And you keep the weight off for six weeks without a lot of effort. These are some of the thoughts you may be having and some of the things people in this phase say to us:
- “I could live like this the rest of my life.”
- “It takes me longer to shop because I read the labels on everything.”
- “I never knew how much sugar I was eating.”
- “I am so glad I found this diet.”
- “I feel better than I have in years. I have energy all afternoon.”
- “I’m not craving sweets.”
- “I’m in control.”
THE FINAL PHASE OF THE TRANSITION CURVE IS RE-COMMITMENT.
You are completely committed to ZLife and free from the cravings of the past. You sit down at Thanksgiving dinner and pity the people who are piling the mashed potatoes and gravy onto their plates. You feel badly that they are misinformed. You don’t feel sorry for yourself for NOT eating the 300 grams of carbohydrates at one sitting. You understand that ZLife is ZReboot with a little bit of cheating. You are free of the past. You have a different way of thinking and talking about food. Here are a few things people in the final stage think and talk:
- “I’ll have the cheese, bacon and onion omelet. Hold the potatoes and toast.”
- “My friends tell me I’m going to kill myself by eating so many eggs and so many filet mignons.”
- “My doctor tells me he has a hard time approving of my diet, but that all of my markers are perfect.”
- “My friends tell me I’m going to gain all of the weight back and I pity their ignorance.”
- “I can’t believe how much I have learned.”
KNOW THAT YOU MUST GO THROUGH ALL OF THESE PHASES IN ORDER TO COME REACH YOUR THINNER FUTURE.
And know that there will be some clinging to the past and resistance. Know, too, that not everyone will make it all the way through. Without the reeducation of why you got fat and what foods guarantee you’ll get fat, you may fall back into old patterns. I am writing this because a woman called last week and said, “I’m from The South and I want to make sure I can go back to eating my normal diet once I’ve lost all the weight on your diet. It says here on your website that I’ll get my hypothalamus rebooted and a better metabolism.”
“What do you mean by regular diet?” I asked.
“Well we have to have corn, potatoes and bread. I can’t live without bread, potatoes and corn and I know my husband would never stand for it.”
Imagining a future without your favorite “comfort foods” may seem like a life not worth living (this woman still hasn’t purchased our diet). But if you get your mind right, eating potatoes, corn and bread makes as much sense as ordering a cup of sugar and pouring it over your steak.
So let me ask you this:
Have you noticed the voices in your head wondering, “When can we get back to normal?”
The answer is you can never go BACK to normal, because that is what made you need Plan Z by Zola in the first place. You are establishing a “new normal” that you can commit to for the rest of your life.
You will have gone “Forward to Normal.”
You will have reached your thinner future. Stay informed and angry. Plan Z works on your body and your brain. Embrace the changes in your body AND your mind.
Stay Angry,
"Big Sugar" Sweet, White and Deadly
Documentary about Big Sugar, from it's early days with ties to slavery to modern times with it's detrimental effects on the everglades and political ties. This is both part 1 and part 2.
Written & Directed by: Brian McKenna.
Produced by: Galafilm in 2005.