Educate Yourself: You Have Rights

From coast to coast, people are shaken down daily, some of them killed, by the American police state. Swarms of Cops with Guns Drawn, Raid Music Video Set, Unlawfully Cuff and Search Entire Cast

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Disclaimer: This is not legal advice.

Fourth Amendment
The right of the people to be secure in their persons, houses, papers, and effects, against unreasonable searches and seizures, shall not be violated, and no Warrants shall issue, but upon probable cause, supported by Oath or affirmation, and particularly describing the place to be searched, and the persons or things to be seized.

Bill of Rights: Principals of the Constitution-Part 1 | Civil liberties are personal guarantees and freedoms that the government cannot abridge, either by law or by judicial interpretation. | Civil liberties and the Bill of Rights

Fifth Amendment
No person shall be held to answer for a capital, or otherwise infamous crime, unless on a presentment or indictment of a Grand Jury, except in cases arising in the land or naval forces, or in the Militia, when in actual service in time of War or public danger; nor shall any person be subject for the same offence to be twice put in jeopardy of life or limb; nor shall be compelled in any criminal case to be a witness against himself; nor be deprived of life, liberty, or property, without due process of law; nor shall private property be taken for public use without just compensation.


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Educate Yourself: ACLU; Flex Your RightsLearn Liberty; Electronic Frontier Foundation;  Copwatch; The Free Thought Project; Counter Current News; Police the Police; Raw Story; Cop Block; Stop Police Brutality; Filming Cops

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Black Power (Foods)

Black Is The New Green  

Green veggies have long been hailed as the go-to good-for-you food, but dark fruits, veggies, and grains are nutritional powerhouses, too. Their color comes from anthocyanins, plant pigments that may help lower the risks of diabetes, heart disease, and cancer. In fact, “black foods have more antioxidants than light-colored foods because of their high pigment content,” says Cy Lee, Ph.D., a professor of food chemistry at Cornell University in Ithaca, New York.

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