Is TRV Really Dangerous?
By Jeff Lucas
Recently in an internet discussion group, I encountered a debate
about "the dangers of remote viewing." Curious psi seekers and non remote viewers
were writing about how it may be wrong or dangerous
for people to have such an ability. It seems that at least once
a year we see the obligatory "be afraid of remote viewing" thread.
To prevent this rapidly rolling winter snowball from collecting more delusive mass, let's quickly dispense with the nonsense.
Like each of our senses, the capacity to learn how to remote view is an innate ability that all humans possess, given to us by our creator.
Just as a hammer is a tool that can be used to make a simple repair, build a house, or strike an innocent person, remote viewing can be used for both good and evil. Every human is born with the innate ability to raise that hammer. So does anyone make an issue of the "dangers" of hammers or attempt to ban or suppress their availability? Should we live in fear of the hammer? In the case of a tool, common sense tells us that for every person who has malicious intent, there are many more who use it for good purposes. The good far outweighs the bad.
TRV is a learned skill that allows one to gather information, direct knowledge about a target, without any filters, without any censorship, without anyone telling you what to think about the information.
The existence of the skill of remote viewing rattles traditional power structures, enabling the average person to answer the unanswerable and solve the unsolvable. Those in the business of keeping secrets find that unsettling. It's their job to suppress the truth and keep outsiders from cracking into their deepest held secrets. Which is why, even years after the government admitted the existence of its remote viewing [research] programs, the public is still continually lied to about how effective remote viewing is, the mechanics of how it works, and how it developed into an incredibly accurate learned skill that anyone can learn.
Unfortunately, in this field we are constantly misled by those who knowingly (and some unwittingly) muddy the waters with misinformation, tangling threads of truth in a complicated mass of confusion that's harder to unravel than a knotted rope frozen in solid ice; labeling just about anything that is psi related "remote viewing;" mixing early failed '70's experiments and research programs, the occult, and randomly successful "naturals" with the true technology which was used for over ten years in a secret unit by trained military intelligence officers. This is the part of the program which is still classified, was not evaluated by civilian researchers, the part you didn't hear about on "Nightline." There are those who want you to believe that remote viewing and psi functioning is a rare "gift" that only the few possess, when in fact the breakthrough discovery was that anyone could learn to be more successful than the best natural psychics, through proper training in an ingenious set of protocols. That is threatening to some. That technology is what PSI TECH brought into the public arena.
The "dangers of remote viewing" is a non issue. The real issue is that most humans are so narrow in their perceptions they can’t conceive of a world where human innate “psi” abilities are developed and utilized. The initial reaction from minds less developed about such a possibility is – fear. Remember, when Columbus first sailed, much of the world were certain he would fall off the edge of the world.
TRV technology simply allows a trained individual to gather information. What you do with that knowledge or information, as in any endeavor, often requires careful thought and personal responsibility. Please do not believe people who want to scare you and tell you that the pursuit of knowledge is "dangerous" and to be "afraid" of learning how to access your untapped potential.
PSI TECH was founded in 1989 by a few renegade officers in military intelligence who wanted to make sure that the technology was preserved to benefit the future of mankind. We continue to nurture this unique mind skill and tirelessly advance that mission. To those few pioneers who have stepped up to the plate, "raised that hammer," and empowered yourselves by learning TRV, you have succeeded in becoming a part of a great awakening of human consciousness and we are grateful for your continued support. Happy New Year to all.
By PSI TECH Staff
December 27, 2002
PSI TECH wishes all of our readers a very happy, healthy and prosperous new year. In this week's issue of The Signal Line, we asked our staff and TRV students to share some of their favorite holiday recipes, from the traditional to the more exotic. Coming from different cultures and areas of the world, all are guaranteed to excite the senses and make for very happy celebrations.
Recipe submitted by Kimberly Snow
These little packets are heavenly, and make a good accompaniment to just about anything, or make a fabulous appetizer.
Ingredients:
One bunch large, fresh Swiss Chard leaves
One container fresh mozzarella
One package prociutto (optional)
basalmic vinegar
virgin olive oil
salt and cracked pepper
Directions:
Clean the chard leaves and cut off the thick stem. Blanch them in boiling water, a couple of leaves at a time, for 1-2 minutes until pliable and soft. Do not overcook! You just need to have them soft enough that you can wrap them.
Blot them dry then place a leaf shiny side down. Take a piece of mozzarella and wrap it with prociutto. If you are vegetarian, skip the prociutto. Place it in the center of the leaf, splash with basalmic vinegar and olive oil, sprinkle with cracked pepper and salt, then roll up, tucking the sides in as you go, until you have a little package.
I like to grill them on an open flame or bbq, using one of those cages to hold them secure. You could also do these on a hibachi or in the oven on broil, but the grill gives them a wonderful flavor as the basalmic drizzles out and caramelizes. I grill them until they start to get grill marks and the cheese inside begins to melt, maybe 7 minutes or so. You don't want to burn them.
You can serve them as an appetizer, sprinkled with a little more olive oil and basalmic, with some grilled vegetables or brucetta, or as an accompaniment to a complete meal.
Recipe submitted by Jeff Lucas
The incredible contrasts of flavors in this delicious dish will overwhelmingly satisfy your guests' palates as well as inspire conversation about the unique appearance and history of the rarely encountered and "forbidden" ingredient.
"According to Chinese legend, this richly colored rice was once reserved exclusively for the Emperor. Forbidden Rice is a whole grain rice, like brown rice, with high amounts of iron and other nutrients. According to Chinese medicine, black rice aids in the circulation of the blood and is a blood tonifier."
Ingredients
| 2 | tablespoons | dark sesame oil |
| 2 | pounds | fresh large sea scallops |
| 4 | teaspoons | soy sauce |
| 1/2 | teaspoon | sea salt |
| 1/2 | teaspoon | black pepper |
| 1/4 | teaspoon | crushed red pepper |
| 4 | cloves | garlic, crushed |
| 2 | cups | cubed fresh pineapple |
| 2 | teaspoons | grated gingerroot |
| 2 | tablespoons | water |
| 2 | teaspoons | cornstarch |
| 2 | cups | hot cooked Chinese black rice |
Fresh uncooked spinach leaves (large bunch or bag of packaged cleaned leaves)
Directions:
Cook rice according to instructions on package. Cover and set aside.
Heat oil in a nonstick pan over medium-high heat until hot.
Add scallops, soy sauce, sea salt, pepper and garlic. Cook 5 minutes or until scallops are opaque, stirring frequently.
Add pineapple, gingerroot and stir well. Combine water and cornstarch then add to the scallop mixture. Bring to a boil; cook 2 minutes or until thickened, stirring constantly.
Arrange fresh spinach leaves in a single layer radial pattern, covering surface of each plate.
Place a bed of the cooked Chinese black rice in center of each plate (in a round donut shaped pattern) and pour scallop mixture on top of rice. Enjoy!
Makes 4 servings.
Recipe submitted by Jordana
Ingredients:
| 1 1/2 | cups | flour |
| 1/4 | tsp | salt |
| 2/3 | cup | butter or margarine |
| 1/3 | cup | sugar |
| 2 | egg yolks (preserve whites) | |
| 1 | tsp | vanilla |
| 3/4 | cup | finely chopped walnuts |
| 1/3 | cup | jam |
Directions:
Stir together flour and salt. Beat butter for 30 seconds; add sugar and beat till fluffy. Add egg yolks and vanilla, beat well. Add dry ingredients to beaten mixture, mixing thoroughly. Cover and chill for 1 hour. Shape dough into 1-inch balls, roll in egg whites and then in walnuts. Place 1 inch apart on ungreased cookie sheet. Press down centers with thumb, creating an indentation. Bake at 350 degrees for 15 - 17 minutes. Cool on a wire rack. Just before serving, fill indents with your favorite preserve. Makes 36.
Tip: Try Using mint jelly with these its yummy instead of strawberry or do half and half. Walnuts are optional; if you choose not to use them do not roll dough balls in egg whites.
Recipe submitted by Ed & Sheila Scott
This cheese cake tastes great and it is very quick.
Ingredients:
| 1 | 8 oz. | cream cheese |
| 1 | 3 oz. | cream cheese |
| 1 | 8 oz. | cool whip |
| 1 & 1/2 | cups | powdered sugar |
| 1 | 20 oz. | can fruit filling of choice(apple,cherry,blueberry)etc. |
Directions:
Either make graham cracker crust or buy it in a package (it's quicker.) Take both the 8 and 3 oz. of cream cheese and blend well with powdered sugar. After blending cheese and sugar,fold in the cool whip and put in graham cracker crust. Open fruit filling and put on top. Then after eating go and jog off calories for 1 hour.
Recipe submitted by Natalie Turner
Fantastic served with clotted cream, and jam, or butter and jam.
Ingredients:
| 200g (7 oz.) | self raising flour |
| Pinch | of salt |
| 50g (2 oz.) | butter/margarine |
| 25g (1 oz.) | caster Sugar |
| 100ml (4 fl. oz.) | milk |
Directions:
1) Preheat oven to 400 degrees.
2) Sieve flour and salt into a bowl. Cut margarine into small pieces and add to mixture.
3) Rub with fingertips until mixture resembles fine breadcrumbs.
4) Add sugar
5) Add milk and stir with fork until a soft dough is formed.
6) Roll out on a lightly floured board to about 1cm - 1/2 inch thickness. Cut into rounds using a 5cm (2 inch) cutter.
7) Place on a greased baking sheet, brush tops with a little milk and bake for 15 minutes until scones are golden brown, well risen and firm to the touch.
Serve with either clotted cream and jam, jam and butter, just butter or simply alone. A firm English favourite in the afternoon with tea.
