The New York Times reported Saturday that they had obtained minutes from secret Hamas meetings that were seized by the Israeli military, and they provide some stunning—and concerning—revelations. The intel comes from the minutes of 10 planning meetings by Hamas leaders where they strategized about the October 7 attack on Israel, which they dubbed “the big project.”
Yahya Sinwar, a leader of the military wing of Hamas, planned the savage assault for over two years. The effort was delayed by over a year, however, as they tried to get other zealots involved:
Hamas initially planned to carry out the attack, which it code-named “the big project,” in the fall of 2022. But the group delayed executing the plan as it tried to persuade Iran and Hezbollah to participate…
In July 2023, Hamas dispatched a top official to Lebanon, where he met with a senior Iranian commander and requested help with striking sensitive sites at the start of the assault.
The senior Iranian commander told Hamas that Iran and Hezbollah were supportive in principle, but needed more time to prepare; the minutes do not say how detailed a plan was presented by Hamas to its allies. […]
— Read More: redstate.com
Controlling Protein Is One of the Globalists’ Primary Goals
Between the globalists, corporate interests, and our own government, the food supply is being targeted from multiple angles. It isn’t just silly regulations and misguided subsidies driving natural foods away. Bird flu, sabotaged food processing plants, mysterious deaths of entire cattle herds, arson attacks, and an incessant push to make climate change the primary consideration for all things are combining for a perfect storm to exacerbate the ongoing food crisis.
The primary target is protein. Specifically, they’re going after beef as the environmental boogeyman. They want us eating vegetable-based proteins, lab-grown meat, or even bugs instead of anything that walked the pastures of America. This is why we launched a long-term storage prepper beef company that provides high-quality food that’s shelf-stable for up to 25-years.
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