A professor who took over a right-leaning campus think tank after his predecessor faced termination for activities related to the Renegade Institute for Liberty got bad news from a federal court: Come back when you’ve actually been punished for wrongthink.
It was a stunning reversal for historian Daymon Johnson, whose First Amendment retaliation lawsuit against California’s Kern Community College District, alleging far-reaching chilling of his speech, received the green light in November, prompting an emergency meeting of the trustees.
U.S. District Judge Kirk Sheriff rejected the findings and recommendations by Magistrate Judge Christopher Baker and dismissed Johnson’s lawsuit for lack of legal standing.
He hasn’t adequately alleged “actual or imminent” injury from KCCD’s enforcement of state and system codes against Johnson, including “diversity, equity and inclusion competencies,” based on his “political and social” views, the Sept. 23 ruling says.
Johnson’s pre-enforcement challenge is based on how KCCD treated fellow Bakersfield College historian and former RIFL leader Matthew Garrett, who agreed to leave in July with $2.4 million and a clean record. […]
— Read More: justthenews.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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