A new House committee report raises concerns about the security of U.S.-China university partnerships, warning that these collaborations are aiding foreign technological and military advancements.
“Following a year-long investigation, Education and the Workforce Committee Chairwoman Virginia Foxx (R-NC) and House Select Committee on the Chinese Communist Party Chairman John Moolenaar (R-MI) uncovered that hundreds of millions of dollars in U.S. federal research funding over the last decade has contributed to China’s technological advancements and military modernization,” a Committee on Education and the Work Force news release states.
“The results of our joint investigation are alarming,” Moolenaar (pictured) told The College Fix in an email statement.
The CCP “is driving its military advancements through US taxpayer-funded research and through joint [U.S.-China] institutes,” he said.
The House report states that millions of dollars in U.S. federal research funding have helped “the PRC achieve advancements in…hypersonic weapons, artificial intelligence, fourth generation nuclear weapons technology, and semiconductor technology.” […]
— Read More: www.thecollegefix.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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