Published on May 11, 2015 by corbettreport
TRANSCRIPT AND SOURCES: https://www.corbettreport.com/?p=14714
Timothy McVeigh. We’ve been told so much about him, the Oklahoma City bombing, and what it meant for America. But what if it’s all a lie? Join us today for this special Corbett Report podcastumentary as we examine the multiple trucks, multiple bombs, government informants, faked executions and other pieces of information suggesting that McVeigh was not a “lone wolf bomber” at all but a sheepdipped special forces operative working for the government, exactly as he claimed.
7 thoughts on “The Secret Life of Timothy McVeigh”
Dammit….. people…. remember some of us can’t view these important compilations of information.
Because we are off grid.
We have unplugged from the matrix.
I’m just about ready to crush my so called smart phone and let God protect me instead of 911.
3 miles up from me I have the communications relay towers.
Yet I have to wave my my dumb phone to catch the next satellite to get one or two bars.
This is how inefficient and fkd up their system is.
I’m on to you mtherfkers.
Because I helped setup your system.
All of us are tired of your lazy azz sht.
But don’t heed my words.
Then when I drive by their relay station ….you’ll see a federal contractor like ATT…either taking a nap or jaking off watching porn like the State Patrol.
We have just about hit bottom people.
Just remember Boss
.357 beats 911 every time
It’s a sad and sorry day when you have to sleep with weapons to protect your soul.
I’m just trying to get Henry and JD pumped up.
When I listen to them it’s like looking and hearing my reflection in a mirror.
I sense a royal beat down today.
It’s a beautiful day here.
I have this antelope buck that frequents the area here.
In fact I’m going to send it to Henry and Laura.
I’ve never dressed a deer before.
Can anyone tell me what antelope meat tastes like..?
I’m not a killer….but if things keep going the way they are.
I may have to kill it to survive.
Like a goat.
Its part of the Goat family , my suggestion is get the skin off it fast after its dead, clean the gut cavity out with cool water
get it on ice quickly
if its been in a sage area most of its life , it may have a bit of that taste in it ..its all in how its prepared
if done right it can be good , kinda sweet .. its up to the prep and the cook
Our practice is to skin it ASAP, preserving the hide and being very careful NOT to breach the bladder, gut or scent bags in the legs … then the Back-strap is carefully cut out and the rest is quartered or less and left to hang from the rafters, un-covered, for 3 days to form a skin over the meat (hopefully it’s cold with very few flys).
After that it can be proportioned out in dinner sized portions and frozen … Auntie Em was even into canning venison when the freezer was full but I just didn’t care for that idea;~(