Podcasts about history before

Jude Series: Jude 18a-Mockers Will Live For Their Own Selfish Interests During the Last Period of History Before the Second Advent of Jesus Christ-Lesson # 57

Jude Series: Jude 18a-Mockers Will Live For Their Own Selfish Interests During the Last Period of History Before the Second Advent of Jesus Christ-Lesson # 57

Today on the Richard Syrett Show: John O'Connor, host of “The Mysteries of Watergate” podcast discusses the FBI raid on Trump's Mar-A-Lago home. The new Sofa Cinefile Christopher Gertano is here to introduce himself and talk about movies while the LimRiddler gives you this week's riddle. Founder of the Trends Research Institute, Gerald Celente talks about his magazine “The Trends Journal, History Before it Happens”. “Somethings Happening Here” with host of the Greg Carrasco Show, Greg Carrasco. Then Andrew Lawton, reporter for True North News on the RCMP tapping cell phones while expecting us to trust them.

Night Visions' History Before the Paranormal: Edward Teach

Even the Prison Officers Association say that the majority of prisoners should not be locked up in prison. But what would calling for the abolition of prisons mean now? What does justice mean for us now and what would it mean in the socialist future? "Do we need prisons?" introductory speech by Anita Downs in "The state, crime, prisons, and police" series of meetings. All meetings coming up at: https://workersliberty.org/c19-online . Video: ***Notes from meetings below*** **Key facts** • 79,645 people in prison in the UK • 69% of these have not committed any violent crimes • 27% are BAME (13% in UK population) • 5% are women. 89% of women have not committed any violent crimes • Percentage reporting drug addiction rose 8.4% from 2013/14 to 15% in 2018/2019 (effect of spice) • Mental health – 26% women & 16% men had mental health treatment in the year before prison • 87 suicides in 2019 • 1 in 3 have learning disability or learning difficulty • 62% have reading age of 11 or lower (compared to 15% in population) • 1 in 7 homeless at release (37% of women) • Only 17% in PAYE job a year after release • The number of detained children has decreased, but less so among BAME children. 50% of detained children are BAME • Short sentences of 6 months or less are less effective in reducing reoffending than community sentence. Yet number of community sentences has fallen by half in a decade • 44% leaving prison reoffend within a year **Trends:** • Self harm, violence to each other and staff are all at record high levels. • Prison population was rising until last two years • Overall length of sentences increased • Staffing and budget reduced 2010 – 2015 (POs reduced by 26%) • Inspectors issued ‘urgent’ notifications for many prisons – uninhabitable, inmates in cells for long periods due to lack of staff. Cuts & privatisation • Recruitment from 2016 – POs now 10% down compared to 2010 • No relationship between prison numbers and crime figures **Covid in prisons:** • April – up to 4000 planned to be released due to Covid (vulnerable / pregnant • Less than 100 actually released due to poorly understood plans (up to end of May) • Single cell occupancy would require release of 10,000 – 15,000 • Opted for restrictions rather than release (stopping visits, association) • Prisoners complain of lack of PPE for officers **History:** • Before 1700s – death penalty, public humiliation, corporal punishment, transportation. Prison while awaiting trial. 1777 John Howard – debtors & murderers, women, children, men, should be separated! • 1800s – hard labour, religious instruction. (last public execution 1868)(Hulks ended 1857) • 1877 – 1907 - idea of reform and training, • Early 1900s Churchill, prisoner in Boer war 1899 – reforms – shorter sentences, less harsh • 1948 – Abolished penal servitude and flogging • 1965 – Abolition of death sentence • 1990 – ‘Prison works’ more punitive approach – subsequent Labour and Tory governments – increased prison population, privatisation • 1990 – Strangeways riot Woolfe report (cells should have toilets!!) • Incentives and Earned Rewards Scheme – slavery? **References:** • http://www.prisonreformtrust.org.uk/Portals/0/Documents/Bromley%20Briefings/Prison%20the%20facts%20Summer%202019.pdf • https://www.bbc.co.uk/news/uk-49324718 • https://www.crimeandjustice.org.uk/sites/crimeandjustice.org.uk/files/09627250802476668.pdf • https://www.workersliberty.org/story/2010/08/10/prisons-tool-capital • Prison Reform Trust • Howard League for Penal Reform

Quizmasters Lee and Marc are joined by regular Know Nonsense Trivia Player Alex, who plays as ‘BahaMenTributeBand’ on our twitch trivia and is a regular member of the team ‘Peanut the Dog is Cancelled.’ Together, the three take ask, suss and answer each other’s trivia questions about Musical Instruments, Television, Movies, Pop Culture Icons, 90 Day Fiance, Saturday Night Live, Awards & Achievements, Fishing, U.S. History, Chemistry, Sports, World Records, U.S. Geography, Cartoon Characters, Middle Initials and more! Round One MUSICAL INSTRUMENTS - In English, what musical instrument do speakers of German, Italian and Spanish languages call die Becken, l piatti and las platillos, respectively? TELEVISION - On the hit show Malcolm In The Middle, what is the name of the youngest son? MOVIES - In Die Hard with a Vengeance, what is Hans Gruber’s brother's name (played by Jeremy Irons)? POP CULTURE ICONS - What nature trail in WOOSTER Worcester, Massachusetts is named after a graphic icon designed by the late commercial artist Harvey Ball in 1963? 90 DAY FIANCE - On the show 90 Day Fiance, what is the name of the visa that finances receive to come toAmerica (sometimes referred to as a ‘Finance Visa’? SATURDAY NIGHT LIVE - What former Saturday Night Live cast member was a member of the indie band The Rentals (featuring ex-Weezer bassist Matt Sharp) for a time. KnowNotes “Seattle had a fire and that’s why it was ruined. They have underground tours in pioneer square.” - Elyse Round Two AWARDS & ACHIEVEMENTS - What actress won six consecutive primetime Emmy Awards for outstanding lead actress in a comedy series, making her the performer with the most Emmys for the same role in the same series? FISHING - In Florida, what fish is called “the Silver King”? U.S. HISTORY - Before vomiting in the lap of Japanese Prime Minister Kiichi Miyazawa during his 1992 tour promoting U.S. foreign trade, President George H.W. Bush gave what contemptuous gesture to protesters in Canberra, Australia? COLLECTIVE NOUNS - A nosegay, also known as a tussie-mussie, is a collection of what? SPORTS - What was added to the NBA in June of 1979? WORLD RECORDS - Who was the first human in outer space? COLLECTIVE NOUNS - A nosegay, also known as a tussie-mussie, is a collection of what? Rate My Question CHEMISTRY - You know not to play with mercury despite how fun the liquid metal feels. If you wanted to instead get your liquid fix from some other pure element, you could play with which element that is the only other one on the periodic table to be a liquid at room temperature? (submitted by Paul) CHEMISTRY - What product containing chiral molecules resulted in a well known tragedy, and is perhaps the most famous example of the harm that can be caused by very small alterations to the structure of a molecule? (submitted by Joee) Final Questions U.S. GEOGRAPHY - Name the five states that border West Virginia? CARTOON CHARACTERS - Dr. Katz holds a therapy session with what cartoon character before the professional therapists’s skin is scorched off by a giant firework ash snake in a 1998 cameo appearance? MIDDLE INITIALS - What does the ‘s’ stand for in George S. Patton? Upcoming LIVE Know Nonsense Trivia Challenges June 25th, 2020 - Know Nonsense Trivia Challenge - Live on Twitch 7pm - 9pm EDT You can find out more information about that and all of our live events online at KnowNonsenseTrivia.com All of the Know Nonsense events are free to play and you can win prizes after every round. Thank you Thanks to our supporters on Patreon. Thank you, Quizdaddies – Dylan, Tommy (The Electric Mud) and Tim (Pat's Garden Service) Thank you, Team Captains – Gil, David, Rachael, Aaron, Kristen & Fletcher Thank you, Proverbial Lightkeepers – Logan, Spencer, Kaitlynn, Manu, Mo, Matthew, Nicole, Luc, Hank, Justin, Cooper, Elyse, Sarah, Karly, Kristopher, Josh, Shaun, Lucas and Max Thank you, Rumplesnailtskins – Tiffany, Allison, Paige, We Do Stuff, Mike S. ,Kenya, Jeff, Eric, Steven, Efren, Mike J., Mike C. If you'd like to support the podcast and gain access to bonus content, please visit http://theknowno.com and click "Support." Special Guest: Alex.

Food preservation techniques is the focus of this FarmCast. You may learn some new lingo. There is also a great deal of information about how food preparation and presentation has evolved over time. History leads us from one place to the next. As the need arises, the world updates traditions to adapt. Today’s Show Homestead Updates Garde Manger and Food Preservation Making Home Made Butter Homestead Updates We like to keep a close eye on the sheep when lambs are about to be born. Like goat kids, lambs are fragile for the first week or so. After that they grow like gangbusters. In preparation for births in the next month, we brought the sheep up close for monitoring. They are now in a paddock right outside my window. It’s my favorite time of the year to look out the window. Well, I don’t know about that that. I really like looking out my living room window every day. Scott built the room and it is an awesome testament to his grasp of aesthetics. Yesterday was another day of goat chasing. A tree fell on the fence. It’s the perfect opportunity they were looking for in order to venture outside their normal boundaries. A simple scamper up the tree and over the fence. Just another day where plans were altered for a couple of hours. A day in the life. We are also closely watching for the first calf. The calendar says it could be within the week. None of the cows, however, appear to be going along with that plan in this moment. Who knows, it could change tomorrow. Mostly we are looking for udders to start filling up. That can happen many days, weeks or even a month ahead of the birth – or it may be that her udder doubles in size overnight and BAM, birth the next day. You just never know. We keep our eyes on them and eagerly anticipate the new arrivals. The weather is finally providing a better environment for Scott to get those creamery walls up. I look out my dining room window and see the walls rising on the creamery. It’s a beautiful sight. I’m excited about making cheese again soon. And eagerly anticipating when I can actually make cheese in the new creamery. Today I want to bring you some great information about how traditional roles can change over time according to the needs and circumstances of the day. The term we are going to explore is garde manger. Garde Manger – Keeper of the Food Garde manger is both a person or people and a place. The word is French for “keeper of the food”.  As a physical place, it is a cool, well ventilated area where cold dishes such as salads, hors d’oeuvres, appetizers, canapés, pâtés and terrines are prepared. Other foods may be stored under refrigeration there as well. The person in charge of this area is known as the chef garde manger or pantry chef. Today, larger hotels, restaurants and catering services may have garde manger staff to perform additional duties, such as creating decorative elements of a buffet presentation like ice carvings and edible centerpieces made from materials such as cheese, fruit and vegetable carvings, butter, or tallow. How did it all start? What was it like in the beginning? History Before the invention of refrigeration, the garde manger – literally, “keeper of the food to be eaten” – was a place for preserving and storing cold food until it was needed in the kitchen. This storage room or pantry then became a convenient workspace for the preparation of an array of cold foods. Two hundred and thirty years ago in pre-Revolutionary France preservation, storage and maintenance of a large supply of food and beverages was an outward symbol of power, wealth and status. It was this duty of supervising the preserving of food and managing its utilization that expanded the use of the term to include the person or people. Today, the garde manger goes far beyond a cool storage facility. It may be an entire department in a large hotel, fine restaurant, or catering outfit. These garde manger staff members focus on the preparation and creative presentation of cold food items, including appetizers, salads, smoked meats, and cheeses, terrines, pâtés, galantines. Today’s garde manger chefs earned their place in this long tradition through meticulous work and artistic expression. I’ll include images of these dishes on the website so you can put the name with the food. Traditions Here’s a brief idea of the timeline. In 3000 BC Sumerian’s began using salt to preserve meat. A.D. 1100s cold food storage and preparation became common. In the late 1500s charcuterie guilds oversaw preservation and sales of pork products. After the abolishment of the guild following the French revolution, 1790 guild members and garde manger household staffs turned to restaurants and hotels for work. Let’s look at this in greater detail. The garde manger’s original purpose – to preserve food – has been a concern since prehistory. Hunters and gatherers first faced the challenge of keeping food for later use. They likely stumbled on ways to do so, finding brine coated fish drying in the sun by the sea or hanging meat by the fire to keep it away from animals, and later noticing its dry texture and enjoying it smoky flavor. The Sumerian’s appear to have been the first to salt meat in order to preserve it. Later the Chinese, Greeks, and Romans salted fish and other foods. Cured pork such as bacon and ham, prepared in the Roman province of Gaul (now France), was served to connoisseurs in Rome, the capital of the Roman empire. By the middle ages, peasant farmers had developed many ways to preserve meat after the autumn slaughter of livestock. Salted, pickled, dried, and smoked meats filled the storerooms of the nobility. The term garde manger made its appearance with the arrival of special chambers for keeping food. A variety of food items common in the garde manger of noble households eventually found their way into medieval markets, where individual guilds, or merchant groups, began to oversee their preparation and trade. The guild known as charcuterie, for instance, prepared and sold pork products, including pâté, bacon, ham, and sausage. The guilds exercised enormous power over commerce in food and other goods until the late 18th century when they were finally abolished. By then, many noble households had also dissolved. Former guild members and garde manger staff found work in the hotels and restaurants that had begun to develop from traditional inns and taverns. Gradually a kitchen hierarchy emerged, in which different workers had distinct responsibilities or areas of specialization. In the late 19th century, Auguste Escoffier, a French chef, restaurateur and culinary writer popularized and updated traditional French cooking methods. He organized kitchen procedures and staff into what is now known as the brigade system. The garde manger, or cold foods chef, was among the primary figures in the classic brigade. Modern Garde Manger Early on in the craft, a person working the garde manger station at a restaurant was limited to the preparation of salads and preserved and cold foods. Today the garde manger profession has a broader scope. In addition to traditional items such as sausages, pâtés, and cheeses, the brigade is often responsible for the preparation of salads, cold sauces or dressings, sandwiches, and both hot and cold hors d’oeuvres and appetizers. Foods prepared by garde manger appear at banquets, buffets, receptions and other formal and informal parties. The presentation of these foods often includes elaborate centerpieces and artistically designed platters. We’ve come a long way from simple food preservation and management. To perform these very duties, the classic garde manger station has its own brigade. The chef garde manger supervises operations and oversees the various other positions in the garde manger. Examples of positions are: Butchering of all meats and poultry except those that are preserved Responsibility for cleaning, preparing, and storing fish and shellfish and creating fish sauces Maintaining the buffet Responsibility to create and prepare all hors d’oeuvres Charcutiers make all the sausage and smoked items Apprentice Now let’s focus on the beginnings – food preservation – and how far we’ve come with it. You may already be using one or more of the techniques I’ll talk about. Or maybe you are preparing yourself for the task. That makes you a grande manger or, at the very least, an apprentice. Curing, Smoking, Drying, Preserving in Fat and Cheesemaking Cheesemaking is its own field. I’ve included it here as a method of food preservation, though the garde manger brigade member utilizing cheese would work a different station. Using all sorts of cheeses would be central. Creating fresh cheeses and leaving the preservation of milk via aged cheeses to other professionals would be the standard. Food preservation has been central to the garde manger from its beginnings. Preservation techniques used in the garde manger today exponentially surpassed their original purpose of keeping food safe for later consumption. They create new flavors and textures for meats and other foods. The main preserving methods of the garde manger are curing, smoking, drying, and preserving in fat. Curing To cure a food, either dry it in granular salt (dry cure) or immerse it in a salt solution (wet cure, or brine). Dry cures To use a dry cure, rub the mixture over the surface of the food. Then put the food in a container or wrap it in a cheese cloth or paper, packing it with any additional mixture, and refrigerate it for the required length of time, which varies. During refrigeration, turn the food regularly to keep it evenly coated. Large items often require additional rubbing during curing. After curing, wash the food to remove the curing mixture, and either cook the food item or allow it to mature by drying, aging, or smoking. Prosciutto is an example of a meat preserved with a dry cure. The usual procedure is to cure the ham for approximately four weeks and then hang it to air dry. It is an Italian dry-cured ham that is usually thinly sliced and served uncooked. Wet cures (brines) A wet cure, or brine, is a dry cure dissolved in water. Brines usually contain sea salt, a sweetener, spices, and herbs. To make a brine, combine the mix with water, and bring it to a boil. After the solution has cooled, immerse the food in it, refrigerate, and soak for the required time. The brine should completely cover the food. Brining times will vary. After brining, rinse the food, and either cook by boiling, poaching, or baking or allow it to mature by drying or smoking. Common examples of brined meats include bacon, brisket, corned beef, and pastrami. Smoking Originally a means of preserving food, smoking is popular today for the unique flavors it imparts to a variety of foods. The main chemical components of smoke – tar, creosote, alcohol, and formaldehyde – supply both flavor and small quantities of preserving agents. The best woods for smoking are low in resin, which makes food bitter. Commonly used woods include hickory, cherry, apple, maple, oak, mesquite, and alder. Smoking alone is not enough to preserve food. Pretreat food to be smoked with a dry cure or brine to ensure a longer shelf life. After curing, air dry the food, and rub it with oil to prevent a crust from forming during the smoking process. The process for smoking depends on the method used. The four methods of smoking are cold, hot, pan, and liquid. Cold smoking Cold smoking, also known as slow smoking, is the best and only true method, according to the definition of smoking. The cold process imparts flavor but does not cook the food. It must be either cured before cold smoking or cooked afterward. Temperatures for cold smoking generally range from 50°F to 95°F (10°C to 35°C). Hot smoking Hot smoking, or fast smoking, cooks and smokes the food at the same time. Commonly used in commercial settings, this method requires temperatures above 140°F (60°C). Pan smoking Generally considered a hot smoking method, pan smoking also occurs at temperatures above 140°F (60°C). Sometimes called roast smoking, this method smokes food in a covered pan. Line the bottom of the pan with wood chips, and place it on a burner on high heat. When the wood begins to smoke, put the food in the pan on a roasting rack and cover sealing the edges of the pan well. Adjust heat as needed then smoke the food to the desired doneness, generally 7 to 15 minutes. Liquid smoking This method gives food a smoky flavor without subjecting it to an actual smoking process. Liquid smoking involves the use of a liquid with a smoke flavor made by rubbing resin, which builds up on the walls of a smokehouse or chimney, with a liquid. Rub the smoke flavor liquid into the scored skin or flesh of the food, and allow it to marinate for a few hours. Drying Air drying can be an important step before and after smoking. It may also replace smoking as a stage in preserving food items; going from curing straight to drying. Certain foods take weeks or months to air dry. A lengthy air-drying period is the final step in the preparation of various cured and cold smoked hams. The process for beef jerky and various Italian and German beef sausage products includes air drying. Preserving in Fat Confits and rillettes, two classic methods of food preservation, use fat as a preservative. The meat keeps for several weeks under refrigeration. Confits A confit is meat cooked and preserved in its own fat. The meat is usually poultry, especially duck or goose, or small game, such as rabbit. To make a confit, simmer cured bird or animal parts in rendered fat, preferably the fat of the same bird or animal. After cooking the pieces, pack them in a crock, and cover them with the fat. The fat seals out the air, keeping the meat from spoiling. Rillettes A rillette is also preserved meat. To prepare a rillette, slowly cook meat such as pork or poultry, particularly duck or goose, in broth or fat with vegetables and seasonings. After cooking the meat, mash it, and mix it with some of the cooking fat. Then pack it into a mold, sealing it with rendered fat. Like confits, rillettes will keep for several weeks under refrigeration. Rillettes are usually served cold as a spread for bread or toast. Confits are served hot. Cheesemaking Cheesemaking is also a form of food preservation cheese is made by curdling the proteins in milk (either with a live culture or with a mild acid) and then squeezing most of the water out of it leaving only the protein and fat. Thus fresh milk, which is itself highly perishable, is transformed into a product that, because it is low in moisture, can be stored for months and years in a cool cellar or cave. That’s it for garde manger food preservation. On to the recipe of the day. What a coincidence. Yet another way to preserve food. Home Made Butter Recipe People have been making butter for centuries. Humans initially used butter as a way of preserving the fat in milk. Butter rose to prominence as a spread and cooking fat in northern Europe during the Middle Ages, when it was eaten by peasants. The upper classes also ate it periodically, because it was the only animal fat allowed by Rome on days when meat was forbidden. In the 16th century it was allowed during Lent. In the early days, it took a little while to get enough cream to churn, and so it was collected over various days. Because the milk in these small old-timey dairies was not refrigerated, the lactic acid bacteria inherent in dairy would ferment slightly. This cultured butter has a very tangy and rich flavor. Most butters made in Europe still taste this way, although they are made from pasteurized cream inoculated with lactic acid. Uncultured butter made from straight-up pasteurized cream is called sweet cream butter, and is what we’re used to in the United States. At its very essence, making butter requires nothing more than agitation. What you’re doing is separating the fat from the milk. You can use a blender, a stand mixer with the whip attachment, or just shake by hand in a mason jar. For those who desire to dedicate themselves to making it regularly, you might invest in a butter churn. If you use a stand mixer, be sure to place a kitchen towel over the mixer and the bowl to stop the buttermilk from flinging all over your kitchen, which will happen when the butter globules form. The buttermilk becomes thin like water at that point. How to Make Homemade Butter What You Need 1-pint heavy whipping cream Large bowl of ice water Salt to taste (optional) Stand mixer with a whip attachment, blender, or a jar with a tight-fitting lid What To Do Set a pint of heavy cream out to warm to room temperature, about 2 hours. Pour cream into your device or into a jar with a tight-fitting lid. If using a machine, turn on low speed, then raise to medium speed. If you're using a jar, start shaking (you'll need some serious elbow grease if doing it by hand). First, the cream will turn into whipped cream with soft, then stiff peaks. Keep going until the cream breaks. If you’re shaking the cream by hand, you’ll hear a sloshing, then you’ll begin to feel something more solid hit the sides of the jar. If you’re using a stand mixer, you’ll see the butter clinging to the beater. This usually takes anywhere from 5 to 15 minutes or even 20 with an electric butter churn. It’s gentler. Churning by hand will take longer. In this process, you are separating the butterfat from the liquid.  Once the butter has solidified, pour off the buttermilk and save it for baking (or drink it!). Scoop the butter into a bowl. Rinse the butter by pouring ice water over it and pressing the remaining buttermilk out with a small spatula or a spoon. Pour off the water and repeat the process. Keep rinsing and squishing the butter with the ice water until the water runs clear. Add some salt if you like and work that through the butter. There you have it – old-fashioned butter, churn optional! Spread on pancakes, biscuits, toast, corn on the cob, a baked potato, or whatever you like and enjoy!  Recipe Notes: Butter freezes really well. What makes butter yellow? It is the beta carotene that creates the yellow in cow milk. Butter made from our Normande cows’ milk is an even deeper yellow than butter from the grocery store. The reason is a combination of the richness of our Normande cow’s cream and their 100% pasture-based diet. Final Thoughts We are ready for spring here at the homestead. I’ll bet you are too. We are prepped and ready. I’m sure spring will bring more goat escape stories to share. Seems like they come nearly every week. Expect that if you choose to raise goats. I hope the history of food preservation and presentation was entertaining and educational for you. Perhaps I’ve inspired you to investigate a new garde manger food preservation technique. You too can be a keeper of the food. Let me know how it goes for you. What did you try? Leave a comment on the website and sign up for the monthly newsletter. Each month you’ll get cheesey food news I’ve consumed as well as a convenient, clickable list of the podcasts and recipes I publish here. Speaking of recipes, don’t forget to try that traditional butter making recipe. If you are able to purchase raw milk from a local farmer you have the advantage of skimming that cream off and making your own butter with it. How cool is that? Find even more recipes available for download at www.peacefulheartfarm.com. As always, I’m here to help you “taste the traditional touch.” Thank you so much for listening and until next time, may God fill your life with grace and peace. To share your thoughts: Leave a comment on our Facebook Page Share this show on Twitter, Facebook and Instagram To help the show: PLEASE LEAVE A REVIEW for Peaceful Heart FarmCast on iTunes. Subscribe on iTunes, Stitcher Radio, Google Play Music, TuneIn or Spotify Donate on Patreon Website www.peacefulheartfarm.com Patreon www.patreon.com/peacefulheartfarm Facebook www.facebook.com/peacefulheartfarm

Global forecaster Gerald Celente has released his 2nd Quarter Trends Journal for 2017. With topics spanning the economy, Middle East conflict, aging and so much more, the Trends Journal allows you to read History Before it Happens®. Meanwhile, as forecast, tensions are heating up in the Middle East and the repercussions could be disastrous. Learn more at Trendsresearch.com.

Global forecaster Gerald Celente has released his first quarter Trends Journal for 2017. From details on how and why Donald Trump won the White House to economic, political, and social trends that will unfold throughout 2017, Celente and Trends Research Institute analysts forecast History Before it Happens®. This one is a must read. Learn more at Trendsresearch.com.

If I had a dollar for every time I was accused of being a “Pelagian” or “Semi-Pelagian,” I’d have at least enough money to put my eldest through college. Typically, the accusation comes from those who are less informed about the historical use of these labels and there actual meanings as it relates to our current soteriological disagreements.[1] So, let’s get educated. Pelagius was a 5th century British monk who was accused of teaching that people had the natural ability to fulfill the commands of God by an exercise of the human will apart from divine assistance (grace). Pelagianism came to be known as the belief that mankind is born basically good, without a sinful nature, and is thus capable of doing good without God’s help. [2] Because Pelagius was deemed a heretic, little of his work survived to the present day except in the quotes of his opponents (not the most reliable of sources). Many modern scholars suspect that Pelagius’ actual teachings were greatly misrepresented so as to demonize and marginalize him (this is not difficult to imagine). Despite what is commonly known of Pelagius, evidence indicates that he and his followers taught that all good works come only by divine aid (grace), which was seen as “enabling,” not “effectual/irresistible” in nature. For instance, in a letter to the Pope defending himself, Pelagius is reported to have written: “This grace we for our part do not, as you suppose, allow to consist merely in the law, but also in the help of God. God helps us by His teaching and revelation, whilst He opens the eyes of our heart; whilst He points out to us the future, that we may not be absorbed in the present; whilst He discovers to us the snares of the devil; whilst He enlightens us with the manifold and ineffable gift of heavenly grace… This free will is in all good works always assisted by divine help.” [3] And in an accompanying confession of faith, he states, “Free-will we do so own, as to say that we always stand in need of God’s help,” And he affirmed, “We do also abhor the blasphemy of those who say that any impossible thing is commanded to man by God; or that the commandments of God cannot be performed by any one man.” So, while Pelagius maintained human responsibility to keep the commands of God he still seemed to maintain the need of divine aid in doing so.[4] Augustine, a contemporary of Pelagius, was the first on record to teach the concept of individual effectual election to salvation. Even Calvinistic historian Loraine Boettner concedes that this “was first clearly seen by Augustine” in the fifth century. In fact, Boettner notes, not only did the earliest Church Fathers not interpret the doctrine of election “Calvinistically,” but much of their teaching stands in strong opposition to such conclusions. A great emphasis on the absolute freedom of the human will and repudiations of individual predestination to salvation is found clearly throughout the earliest writings of the church. [5] John Calvin himself acknowledged this fact when he stated: “Further, even though the Greeks [Early Church Fathers] above the rest—and Chrysostom especially among them—extol the ability of the human will, yet all the ancients, save Augustine, so differ, waver, or speak confusedly on this subject, that almost nothing certain can be derived from their writings.”[6] So, by Calvinists own admission, Augustine introduced much of these unique (and often controversial) doctrinal beliefs in the 5th century.[7] Pelagius stood up against Augustine’s new doctrinal positions and even went so far as to accuse him of being under the influence of his former Manichean (Gnostic) roots, which was known to teach pagan fatalism as if it were a Christian doctrine.[8] Augustine, in turn, accused Pelagius of denying any need for divine aid in the conversion process. It is likely that both of them went too far in their accusations, but history reveals that it was Augustine’s smears of Pelagius that won over in the court of public opinion.[9] Pelagianism, therefore, has become known historically as “the teaching that man has the capacity to seek God in and of himself apart from any movement of God or the Holy Spirit, and therefore that salvation is effected by man’s efforts.”[10] Traditionalists, like myself, wholeheartedly deny this belief and consider the label offensive and completely misrepresentative of our actual teachings (and I’m under the impression Pelagius himself would express similar sentiments if given a fair hearing today). Here are a few reasons why this label would not rightly represent our views: We believe man has the capacity to respond willingly to God’s means of seeking to save the lost, NOT that man would seek God if left alone. We believe God is graciously actively working in and through creation, conscience, His bride, His Holy Spirit filled followers, and his Word to aid humanity in their conversion. We believe salvation is wholly of God in that He owes no man forgiveness or eternal life, even if they freely repent and humbly submit to Him as Lord and Savior. Asking for forgiveness no more merits that forgiveness than the prodigal son’s return home merited the reception he received from his father. That was the choice of a gracious father alone. WHAT ABOUT SEMI-PELAGIANISM? First, it should be noted that the term “Semi-Pelagian” was first introduced in the late 16th century by Calvinistic theologians attempting to combat the rising popularity of Molinism, an alternative method of reconciling the problem of divine omniscience and human freedom.[11] Calvinistic Apologist, Matt Slick, describes Semi-Pelagianism in this way: “Semi-Pelagianism is a weaker form of Pelagianism (a heresy derived from Pelagius who lived in the 5th century A.D. and was a teacher in Rome). Semi-Pelagianism (advocated by Cassian at Marseilles, 5th Century) did not deny original sin and its effects upon the human soul and will, but it taught that God and man cooperate to achieve man’s salvation. This cooperation is not by human effort as in keeping the law but rather in the ability of a person to make a free will choice. The semi-Pelagian teaches that man can make the first move toward God by seeking God out of his own free will and that man can cooperate with God’s grace even to the keeping of his faith through human effort. This would mean that God responds to the initial effort of a person and that God’s grace is not absolutely necessary to maintain faith.”[12] In my lengthy discussion with Matt Slick over our soteriological differences, he more than once accused me of “Semi-Pelagianism.” Do Traditionalists, like myself, believe that “God and man cooperate to achieve man’s salvation?” Let me respond to that by asking this question: “Did the prodigal son and his father cooperate to achieve the son’s restoration, or was that a gracious choice of the father alone upon his son’s return?”  The false belief that forgiveness is somehow owed to those who freely humble themselves and ask for it leads to erroneous conclusions such as this. Do Traditionalists teach that “man can make the first move toward God by seeking God out of his own free will?” I challenge anyone to find just one Traditional Southern Baptist scholar who has even come close to making this kind of claim. I’m tempted to offer an award…(maybe a year supply of play-doh or something?) Do Traditionalists teach that “God responds to the initial effort of a person?”  Of course not! Belief that mankind is able to willingly respond to the gracious means of God to seek and save the lost IS NOT equal to mankind making “the first move toward God.” If it was proven that I could not call the President of the United States on the phone, would you also conclude, based on that information, that it would be impossible for me to answer the phone if the President tried to call me? Of course not, but that is exactly what those who accuse us of Semi-Pelagianism are doing. In their shortsighted and ill-informed effort to discredit our perspective, they have resorted to what is known as a “boogie-man fallacy.” This is a certain type of argument, which, in fact, is not an argument, but a means of forestalling discussion and erroneously labelling an opponent’s position with that of a known heresy so as to demonize and discredit it. For example, someone in a debate might say, “See, his view sounds like something Hilter said once, so you shouldn’t listen to him any more.” Hitler is a known “boogie man” or “bad character,” so if I can associate my opponent’s views with Hilter, then I’ll discredit him all together.  Likewise, Pelagius has become the Calvinist’s go to “boogie man,” and many of them will stop at nothing to slap that label on us so as to marginalize and discredit anything we say. This method bears a certain resemblance to the ad hominem fallacy, and comes from the same root motivation: Discredit and marginalize the person and their views rather than objectively evaluating and offering a sound, non-fallous rebuttal. The ad hominem fallacy consists of attempting to refute an argument by impeaching the character of its proponent, where as the boogie man fallacy seeks to associate an argument with that of someone whose character (or belief) has already been impeached (like poor ol’ Pelagius).  This would be like an Arminian calling Dr. John Piper a “Hyper-Calvinist” (those who denounce the need of evangelism) on the basis that he teaches some similar views to that of known hyper-Calvinists. This is pure “guilt by association” and it is the lazy man’s approach to avoid an otherwise rational and informed discussion of the issues. Those who resort to such tactics either do not know any better or they are nefariously attempting to marginalize and demonize the views of those who disagree with them. Readers of this article can no longer appeal to the former as an excuse. Added Note: Some Arminians have mistakenly joined in this accusation against Southern Baptist Traditionalists. To read my response to Roger Olson’s critique of the Traditional Statement: CLICK HERE. And to read a more thorough historical and biblical rebuttal of those who disagree on this issue:CLICK HERE. To listen to my discussion with an Arminian over this subject: CLICK HERE [1] http://baptistcenter.net/journals/JBTM_10-1_Spring_2013.pdf [Note: I highly recommend reading this journal article by Dr. Adam Harwood explaining in great detail why Traditionalists are not Semi-Pelagian.] [2] Matt Slick, CARM Ministries: https://carm.org/pelagianism [3] Bonner, Gerald (2004). “Pelagius (fl. c.390–418), theologian”. Oxford Dictionary of National Biography. Oxford University Press. doi:10.1093/ref:odnb/21784. Retrieved 28 October 2012. [4] Pohle, Joseph. “Pelagius and Pelagianism.” The Catholic Encyclopedia. Vol. 11. New York: Robert Appleton Company, 1911. 18 Jan. 2014 [5] Loraine Boettner, Calvinism in History: Before the Reformation, web site, available fromhttp://www.seeking4truth.com/before_reformation.htm; Internet; accessed 17 April 2015. [6] John Calvin, Institutes of the Christian Religion: web page: https://books.google.com/books?id=0aB1BwAAQBAJ&pg=PA259&lpg=PA259&dq=or+speak+confusedly+on+this+subject,+that+almost+nothing+certain+can+be+derived+from+their+writings&source=bl&ots=qBEMo_kr1v&sig=FjMfiVDcr7iliN31rPJ5pVSraI4&hl=en&sa=X&ved=0ahUKEwiy5YqU3P_KAhVGmIMKHZGXBgYQ6AEIHzAB#v=onepage&q=or%20speak%20confusedly%20on%20this%20subject%2C%20that%20almost%20nothing%20certain%20can%20be%20derived%20from%20their%20writings&f=false [7]  Robert Arakaki, Calvin Dissing the Early Church Fathers: https://blogs.ancientfaith.com/orthodoxbridge/calvin-dissing-the-fathers/ [8] Augustine is known for his nine-year fascination with Manichaeism: http://blogs.record-eagle.com/?p=4705 [9] The determination of the Council of Orange (529) could be considered “semi-Augustinian.” It defined that faith, though a free act, resulted even in its beginnings from the grace of God, enlightening the human mind and enabling belief. However, it also explicitly denied double predestination (of the equal-ultimacy variety), stating, “We not only do not believe that any are foreordained to evil by the power of God, but even state with utter abhorrence that if there are those who want to believe so evil a thing, they are anathema.” The document links grace with baptism, which was not a controversial subject at the time. It received papal sanction.[Oakley, Francis (Jan 1, 1988), The Medieval Experience: Foundations of Western Cultural Singularity, University of Toronto Press, p. 64.; Thorsen, Don (2007), An Exploration of Christian Theology, Baker Books, 20.3.4. Cf. Second Council of Orange ch.5-7; H.J. Denzinger Enchiridion Symbolorum et Definitionum, 375-377; C. H. (1981) [1967]. “Faith”. The New Catholic Encyclopedia 5. Washington D.C. p. 797; Cross, F. L., ed. The Oxford dictionary of the Christian church. New York: Oxford University Press. 2005] [10] Adams, Nicholas (2007). “Pelagianism: Can people be saved by their own efforts?”. In Quash, Ben; Ward, Michael. Heresies and How to Avoid Them. London: SPCK Publishing. p. 91. [11] Named after 16th Century Jesuit theologian Luis de Molina, is a religious doctrine which attempts to reconcile the providence of God with human free will: Joseph Pohle, “Semipelagianism” in Catholic Encyclopedia 1912. [12] https://carm.org/semi-pelagianism [Note: Ironically there is also much dispute as to whether Cassian actually taught what he was accused of teaching as well: The view that Cassian propounded Semipelagianism has been disputed. Lauren Pristas, writes: “For Cassian, salvation is, from beginning to end, the effect of God’s grace. It is fully divine. Salvation, however, is salvation of a rational creature who has sinned through free choice. Therefore, salvation necessarily includes both free human consent in grace and the gradual rehabilitation in grace of the faculty of free choice. Thus Cassian insists salvation is also fully human. His thought, however, is not Semi-Pelagian, nor do readers who submit to the whole corpus emerge Semi-Pelagians.” [see Lauren Pristas (1993), The Theological Anthropology of John Cassian, PhD dissertation, Boston College,OCLC 39451854]