Activist Court Protects Mental Screening Of Kids
Phyllis Schlafly, Nov. 23, 2005
Quote:
“A study by Harvard University and the National Institute of Mental Health released in August claims that 46 percent of all Americans will, at some point in their lives, develop a mental disorder. Such an extraordinary statement by so-called experts indicates that mental diagnoses are unscientific, and the people pushing screening of all schoolchildren are, well, probably crazy — or are shilling for the manufacturers of the psychotropic drugs that will be prescribed for kids who flunk the TeenScreen test.
The Protection of Pupil Rights Amendment, which was reaffirmed in the No Child Left Behind Act, prohibits schools from interrogating students about “mental or psychological problems” without prior informed written parental consent. The Department of Education has sent a letter to every school superintendent setting forth the school’s obligations.
House Judiciary Committee Chairman James Sensenbrenner (R-WI) emphatically stated, “It is not, and should not be, the role of government to subject children to arbitrary mental health screenings without the consent of their parents.” Right on, Rep. Sensenbrenner!
Congress should make compliance with the law about parents’ rights a condition of federal funding to schools just like other civil rights requirements.”
Right on!
Jenny Hatch
Author Jenny Marie Hatch
The Crying Game
Victor Davis Hanson, as usual is spot on with his analysis of the war right now…
“First, are the metrics of this war in the terrorists’ or our favor? Are the Iraqi security forces growing or shrinking? Are elections postponed or on schedule? Are Europe, Jordan, Lebanon, and others more or less sympathetic to a war against Islamic terrorism in Iraq? Are bin Laden, Zawahiri, and Zarqawi more or less popular or secure after we removed Saddam? Is al Qaeda in a strengthened or weakened position? Is the Arab world more or less receptive to democracy in the Gulf, Egypt, Lebanon, and the West Bank? And is the United States more or less vulnerable to a terrorist attack as we go into our fifth year since September 11?
I ask those questions in all sincerity since the conventional wisdom — compared to the true wisdom and compassion of those valiantly fighting the terrorists under the most impossible of conditions — is that we are losing in Iraq, our enemies are emboldened, and the Arab world has turned against us. But if we forget the banality of New York Times columnists, the admonitions of NPR experts, and the daily rants of a Barbara Boxer, Nancy Pelosi, Ted Kennedy, or Al Gore, more sober and street-smart Democrats are in fact not so sure of these answers.
So these wiser ones wait and hedge their wagers. They give full rein to the usefully idiotic and irresponsible in their midst, but make no move yet to undo what thousands of brave American soldiers have accomplished in Iraq.
What exactly is that? Despite acrimony at home, the politics of two national elections and a third on the horizon, and the slander of war crimes and incompetence, those on the battlefield of Iraq have almost pulled off the unthinkable — the restructuring of the politics of the Middle East in less than three years.
And for now that is still a strong hand to bet against.”
Jenny Hatch
Emergency Preparedness Lecture – Contracting information
Please contact me by Email if you would like to contract for a lecture on Family Emergency Preparedness.
I am personally much more interested in working with those groups who honestly want to make some active preparations and I don’t have the time or the energy to lecture in situations where little follow through will happen after the event.
Please think through this issue carefully to be sure that I am the right person for your event.
This will be an upbeat, humorous, and informative lecture, followed by one hour of Q & A.
I don’t believe in scaring people into preparing. I have kept my classes and talks positive and informative.

Jenny Hatch standing next to a one year supply of food.
Contract for Speaking Engagement
TOPIC:
Family Preparedness: A key component in America Winning the War on Terror
Sixty Minute Lecture accompanied by one hour of Q & A
Contract Fee: $8,000.00
After a booking is scheduled a $2,000.00 deposit must be received at least one week before scheduled date for Lecture.
The remainder of the payment is due in full after my lecture.
Jenny Hatch
Tom Brewer has died
Tom Brewer
THOMAS H. BREWER, M.D., PRENATAL NUTRITION EXPERT, IS DEAD
— Middlebury, VT, November 22, 2005
Thomas Harrington Brewer, M. D., an obstetrician known for “The Brewer Diet” for pregnancy and a researcher who devoted his career to promoting better understanding and prevention of toxemia of pregnancy (pre-eclampsia/ eclampsia), died on November 22 in Middlebury, VT. He was 80.
The cause of death was complications of white matter disease, a degenerative brain disorder, according to his daughter, Cornelia Brewer.
Dr. Brewer spent more than 50 years researching and studying the relationships between an adequate maternal diet and improved pregnancy outcomes and was an outspoken advocate for the establishment of practice protocols for nutritional guidance, surveillance, and intervention as mandated, reportable components of routine prenatal care.
His goal was simple – to apply in daily clinical obstetric care the findings of numerous other researchers and clinicians who had instituted nutritional approaches in public clinics and private practice in order to prevent pre-eclampsia, eclampsia, hypovolemia, preterm labor, prematurity, low birth weight, and other nutrition-mediated complications of pregnancy.
Dr. Brewer was internationally published. He authored more than 40 articles in medical journals such as the Journal of Obstetrics and Gynecology, Obstetrics and Gynecology, Journal of Reproductive Medicine, Lancet, Gynecologia, Australia New Zealand Journal of Obstetrics and Gynecology, Journal of Applied Nutrition, and Pediatrics and contributed numerous book chapters. His book for prenatal care providers, Metabolic Toxemia of Late Pregnancy: A Disease of Malnutrition was published in 1963 and in paperback in 1982.
He was also the medical consultant on numerous books written by his former wife, Gail Sforza Krebs, including What Every Pregnant Woman Should Know; The Truth About Diets and Drugs in Pregnancy (Random House, 1977 and Penguin, 1979 and 1985), The Brewer Medical Diet for Normal and High-Risk Pregnancy (Simon and Schuster, 1982), The Pregnancy After 30 Workbook (Rodale, 1979), and The Brewer Pregnancy Hotline (Kalico, 2000).
Born April 9, 1925 Dr. Brewer grew up in Houston, Texas, the only child of Mary and Horace H. Brewer, who was treasurer of the Rouse Company, a real estate development concern. Among his ancestors was Horatio Chriesman, who came to Texas in 1822 and was a surveyor for Stephen F. Austin and fought in the army of General Sam Houston.
During Dr. Brewer’s freshman year at the University of Colorado, where he planned to study for the Episcopal ministry, he enlisted in the United States Army at the age of 17 and served in the 33rd Infantry in the Philippines, Leyte, and Okinawa during World War II. He was wounded in action and received the Purple Heart and Bronze Star among other military honors. After being discharged he entered the University of Texas as a pre-med student, then graduated from Tulane Medical School in 1951. As a result of his war experiences, he became an ardent peace activist. He was particularly moved by the impact of war on children.
Dr. Brewer completed general practice residencies at Jefferson Davis Hospital – Baylor Medical School and at Lallie Kemp Charity Hospital in rural Louisiana, where he found toxemia rates of 25% or higher. He had been instructed by his OB professor, Dr. James Henry Ferguson, that toxemia of pregnancy was linked to the severe malnutrition that Ferguson documented in his own research into maternal death in the rural South during the 1940’s. Dr. Brewer developed the practice of asking women on the toxemia wards what they were eating. Finding that their diets indeed were typically of poor quality or wholly inadequate he started counseling women on what they should be eating, using guidelines from the U. S. Department of Agriculture as the basis for his recommendations. Dr. Brewer reasoned that by intervening early in pregnancy and changing the patients’ dietary intake before they became ill to that of a well-balanced, adequate protein diet, toxemia could be eliminated, and prematurity reduced to 2% in this extremely high risk population.
In 1958, Dr. Brewer completed a residency in obstetrics and gynecology at the University of Miami Medical School where he was also a research fellow at the Howard Hughes Medical Institute, studying the formation of collagen in the uterus during pregnancy, a process that is directly linked to efficiency of labor.
Subsequently, he was an instructor in the Department of OB/GYN at University of California at San Francisco Medical School, a position he left to develop a prenatal nutrition program as part of the public prenatal clinics in the Contra Costa County, CA Medical Services in the East Bay area of San Francisco. Dr. Brewer’s special attention was given to the problem of toxemia of pregnancy, which is also referred to today as “PIH” or “pregnancy induced hypertension” (but which he defined more precisely as metabolic toxemia of late pregnancy, also known as pre-eclampsia/eclampsia or “HELLP syndrome”). Controversy about management of this disorder has affected the nutritional advice and maternity care given to pregnant women for more than a century and continues to do so today. Dr. Brewer’s work focused on specific diagnostic pathways (clinical protocols) to insure that women are not misdiagnosed with this problem. He conducted this work for 13 years and his results were published in the Journal of Reproductive Medicine.
A 1973 film, “Nutrition in Pregnancy” depicted Dr. Brewer’s nutrition counseling technique developed for the Contra Costa Nutrition Education and Toxemia Prevention Project, known as the “brown bag lectures”, which he gave on hundreds of occasions at conferences around the world. It is distributed by Academy Communications of Sherman Oaks, California (The Bradley Method®) for which Dr. Brewer was an advisor for 30 years.
For 15 years he was medical director of SPUN (Society for the Protection of the Unborn through Nutrition), a non-profit organization that was based in Chicago that spearheaded a ten-year campaign that was ultimately successful to have the FDA disapprove the use of diuretics as a routine feature of prenatal care in the United States, developed materials for pregnancy nutrition education, and provided direct counseling about maternal nutrition to pregnant women in prenatal clinics and by mail. These activities took place during a period in prenatal care in which the weight gain of pregnant women was rigidly restricted and low-calorie, low-salt diets and diuretics were promoted by every major pharmaceutical company and upheld by professional obstetrical societies as a standard feature of prenatal care. Dr. Brewer’s activist stance on this issue set him apart from his obstetrical colleagues.
Two other organizations based on the SPUN model, the Pre-Eclamptic Toxemia Society, a registered charity in Great Britain, and AG Gestose-Frauen in Issum, Germany, were established in the 1980s and continue to the present time.
In recent years Dr. Brewer resided in Middlebury, VT where he continued to staff a pregnancy hotline, a direct successor to SPUNs work with pregnant women, their families, and their care givers.
Dr. Brewer took the position that failure to maintain a diet adequate for pregnancy is a matter of clinical significance and a matter that should be addressed by the prenatal caregiver at every visit: In other words, inadequate prenatal nutrition has predictable obstetrical and neonatal consequences that matter for mother and baby. Therefore, thorough and purposeful consideration of the mother’s nutrition, visit-by-visit, should be an essential feature of routine prenatal care. From contact with thousands of pregnant women each year via the hotline service and through his BlueRibbonBaby.org website, Dr. Brewer concluded that the effective standard of care he championed is still not being met in the vast majority of prenatal encounters taking place today, regardless of the mother’s race, socioeconomic status, or pregnancy risk status. Dr. Brewer’s work is to be continued by The Brewer InstituteTM, a privately funded organization that will begin operations in 2006.
This year Dr. Brewer had been working with Gail Sforza Krebs on a new book, an anthology of the critical research papers published in the field of applied nutrition in pregnancy and the prevention of common pregnancy complications. The title is: Clinical Nutrition in Pregnancy: The Classic Papers.
Survivors include his former wives, Nancy Brewer of Capitola, California and Ms. Krebs of Port Jervis, New York; his children, Eric Brewer of Hyattsville, MD, Laurie Brewer of Capitola, Claire Lohmann of Denver, Colorado, Daniel Hayes of Sacramento, California, Bruce Brewer of Oregon City , Oregon, Cornelia Brewer of Burlington, Vermont, Thomas Brewer of Portsmouth, New Hampshire, and former step-children, Marisa Bellingrath of Albany, New York, Ginevra Blumenfeld of Stamford, Connecticut, Elizabetta Krebs of Gettysburg, PA and Francesca Krebs of Canton, New York; a son-in-law, Willard Chastain of Vienna, Virginia; a cousin, Gerald Harrington of Tampa, Florida; 11 grandchildren, and a lifelong friend, Norman Kittrell of Sugar Land, Texas. Dr. Brewer was predeceased by two daughters, Linda Chastain of Starksboro, Vermont and Lisa Brewer of San Francisco, California and his second wife, Susan Hayes of Richmond, California.
Private interment at Arlington National Cemetery will be held at the convenience of the family. A series of appreciations for Dr. Brewer’s life and work will be held in 2006 in conjunction with the annual national conferences of the many maternal and child health organizations to which he consulted and served as an advisor.
Contact for additional information:
Gail S. Krebs
315-257-9149
Your work will go on Dr. Brewer
Jenny Hatch
Holiday Cooking with Children
Last thanksgiving I was dreading having the children home for ten days of vacation from school. Why? I don’t know, it probably had something to do with feeling the need to “entertain” them and keep them busy. But one day before school let up for the holiday I had an idea.
Let the kids cook during the holiday!

Jeff makes turkey tenders from scratch!
I had been wanting to teach much more in depth the cooking skills that I have mastered after many years of effort. The children have always helped me in the kitchen. But to have complete responsibility? My daughters are getting older, and my oldest only has a few more years at home. So I set up a plan where the children would each have two days of meal planning, shopping, and cooking. I told them I would do all cleanup.
What happened is really a miracle.
Our holiday sizzled with excitement and upbeat fun as the children poured over recipe books, internet food web sites (Food network consistently had the best recipes). The kids loved the excitement of trying a new recipe and seeing if anyone liked what they had to offer.
I really noticed an increase of love in our home and each child learned from one degree to another the principle that when we lovingly prepare food for our family, it is one of the greatest offerings of service possible.
We repeated the experiment over the christmas holiday, also with much success.
And during the summer we had one whole month of homemaking skills. Each child had a whole week of menu planning and cooking, being in charge of the laundry, responsibility for tending a toddler, and household chores.
The month long experiment was a little less “fun”. We had several bouts of frustrated crying. Certain children were reduced to tears when no one wanted to eat the food that they had prepared (except Mom and Dad), or overwhelm kicked in, or the deadline for the laundry was looming and they had procrastinated and only finished one load.

Jeff cooking lunch for the family
I really tried to back away and let them learn by their own experience how difficult it is to keep a home running smoothly. We gave a twenty dollar bonus to whichever child could do all of the laundry for the week, and have it folded, hung up in the closets properly, beds remade wity clean sheets, and socks matched and put away. Not one child had the gumption to do it. It was just too big of a job. But how wonderful to have them learn that fact. My daughters have been much more proactive about doing their own laundry this year, and all whining and complaining have stopped (well, mostly) about not having anything clean to wear.
My daughter Allison said that she had no idea how difficult it was to wash all the clothes, cloth diapers, sheets, towells, and cleaning cloths. And I felt much more respect from all of the children in all areas of our home life, as they realized the many tasks I was “supposed” to accomplish each day.
This year I decided that the children would again do the cooking for this holiday season, and Paul would make our thanksgiving supper. It has been refreshing for me these past four days to relax and not worry about the shopping, meal planning, and cooking. Paul took all of the children to the store on friday night to purchase the ingredients for our meals this week. Allison did saturday and sunday’s meals and Jeff has been cooking up a storm these past two days.
Jeff made quite possibly the best french toast I have EVER eaten yesterday. He found the recipe on Emerils web site. The bread was supposed to be a baguette, but Jeff decided to make a loaf in our bread machine the night before (the kids earn points for using food storage in their meal planning). He used the fresh bread with this amazing mix of cinnamon, eggs, cream, sugar, and salt, and slow cooked it. The most wonderful aromas started calling me to breakfast…and we all enjoyed the delicious meal he planned.
I’ll take a few pictures later in the week to share more of what the children did. Granted our grocery budget is blown out of the water when the children do the shopping, and we have dessert every day, sometimes twice a day. Premiums are put on frozen foods that just need to be reheated. (Allison made sweet and sour chicken with rice for our sunday lunch. The chicken was from the frozen food section and just needed to be cooked in the oven) Cold cereal (which I rarely purchase) and potato chips round out the diet, and marshmallows are everywhere in fruit salads, rice crispie treats, and sweet potato casserole.
I told the kids they could use any prepared foods they wanted, and really cook whatever they desired. They could offer the family cold cereal three times a day if need be, but that they would have to live with any complaints generated by lack of preparation and effort.
I’m pleased that they mostly have taken this very seriously and have put some quality time into preparing menus and shopping with lists. During the summer, I plan to give them a budget and take these lessons to the next level. But for now they are learning powerful lessons that will serve them for the rest of their lives.
When I was nine I informed my mother that I wanted to cook lunch for our large family of nine (my baby sister was not born yet). I am a middle child, born after three brothers. I have three little sisters, and a younger brother.
Mom asked me what I wanted to make, and I told her I would cook Macaroni and Cheese. She gave me a dollar and I rode on my bike down to the grocery story to purchase three boxes of Kraft Mac and Cheese.
I will never forget my first pasta experience. I put all the pasta, cheese mix, and COLD water in the big cooking pot and turned the heat up to high. It a couple minutes a horrifying scent started wafting over the whole house. Burned pasta, nasty cheese smell etc…
My mom told me that she would clean the pot while I road my bike down to the store to get some more mac and cheese. I remember seeing the same sales clerk and him making some stupid comment about “Wow, you sure do like macaroni and cheese” when I bought the food.
This time I actually read the box which told me I needed to boil the water first. So I waited until that water was boiling and then I threw the macaroni and the cheese mix into the water to cook.
I realized my mistake after I drained the beautifully cooked pasta. Oh, this is when I need to add in the cheese mix, after the pasta is drained.
Once more I road my bike to the store to purchase three more boxes of Mac and Cheese (Snarky checkout guy was wise enough not to say anything) while Mom cleaned the pot and started the water boiling. I don’t know how she had the patience and wisdom to let me learn by my own mistakes, but she did and I will never forget it.
This time I cooked the pasta correctly, added in the final ingredients with the cheese mix and offered this hot and tasty meal to my hungry brothers and sisters. I have never been more proud of finishing a task as I was after my morning of effort at the tender age of nine.
I had been thinking about this memorable experience when I made the decision to let the children learn how to cook without my help. The thing is, we are on a tight food budget. Letting children learn can be expensive in terms of food wasted if it is burned or mangled in some way and if we allow them to use expensive ingredients that I rarely purchase. (Jeff bought a whole quart of fresh cream as he is making several recipes that require it). But I had to balance all of that and let my tightwad tendencies relax so that they can have this learning experience. The funny thing is, they are so busy cooking, meal planning, and just living, I have not had one child demand that we do something “fun” in the past four days.

Eating Jeffs lunch – Turkey Tenders, corn n peas, and Pear Sauce for dipping
We have not felt the need to go to the rec center, the mall, or the movies to keep the kids “busy” during this holiday because they are already engaged in something far more exciting and fun than simply being entertained. And I truly have a break from the monotiny of meal planning, and the extra work of cooking three meals a day instead of just two (two hot meals with a packed lunch is my typical offering on monday through friday).
I’m still doing all the dishes and that is fine. I would rather wash my dishes anyway. Twice a year we go to Savers in Boulder to replenish our crockery and plates and I pick up a couple do dads in the form of serving dishes and bake ware. Why do I shop at Savers for this bric a brac? Well, I like to eat off of breakable dishes. China, glass, and crockery up the frequency of the foods you serve. Plastic cookware, plates, bowls, and cups are nice when you have children, but they lower the frequency of your foods. And because I love to serve and eat on glass cookware, we have LOTS of breakage at our house. The sounds of smashing plates and bowls is a weekly occurance.
Tea Cups, water glasses, and serving plates are regularly dropped and smashed – accidentally of course, but I never worry about it because when you have purchased those things at Savers, you really don’t care.
I like to do the dishes because then I can control the breakage a little better. What is it about nine year old boys? You send them out to wash the dishes, and soon, crash, bang, and he comes out with a gash on his finger from the broken bowl. Andy has been sporting a large bandaid the past few days.
It has been a nice time, and I anticipate continuing the cooking and homemaking experiments as long as we have children in our home.
Here is an article that claims:
Children Taken out to eat on a regular basis are at risk for heart disease
Jenny Hatch
