Introduction


Robert Earl Burton founded The Fellowship of Friends in the San Francisco Bay Area in 1970. Burton modeled his own group after that of Alex Horn, loosely borrowing from the Fourth Way teachings of Gurdjieff and Ouspensky. In recent years, the Fellowship has cast its net more broadly, embracing any spiritual tradition that includes (or can be interpreted to include) the notion of "presence."

The Fellowship of Friends exhibits the hallmarks of a "doomsday religious cult," wherein Burton exercises absolute authority, and demands loyalty and obedience. He warns that his is the only path to consciousness and eternal life. Invoking his gift of prophecy, he has over the years prepared his flock for great calamities (e.g. a depression in 1984, the fall of California in 1998, nuclear holocaust in 2006, and most recently the October 2018 "Fall of California Redux.")

But according to Burton, Armageddon still looms in our future and when it finally arrives, non-believers shall perish, while through the direct intervention and guidance from 44 angels (recently expanded to 81 angels, including himself and his divine father, Leonardo da Vinci) Burton and his followers shall be spared, founding a new, and more perfect civilization.

Many regard Robert Earl Burton a narcissist and sociopath, surrounded by a largely greed- and power-driven inner circle. The following pages offer abundant evidence supporting that conclusion.

This archive draws from official Fellowship publications and websites, news archives, court documents, cult education and awareness forums, the Internet Archive, the long-running Fellowship of Friends - Living Presence Discussion, the (former) Fellowship of Friends wikispace project, the (ill-fated 2007) Fellowship of Friends Wikipedia page, and the editor's own 13-year experience in the Fellowship. Presented in a reverse chronology, the Fellowship's history may be navigated via the "Blog Archive" located in the sidebar below.

Friday, November 24, 2006

Hanns Michael Heick's Bubalus Bubalis, Inc.

Photo: Associated Press
[ed. - A glaring omission in this article is the failure to mention Heick's past and present roles in Fellowship of Friends and Renaissance Vineyard and Winery management, and the contributions the Fellowship receives from Heick's business profits. It is reported that, following the failure of Heick's venture, the buffalo are now pastured on Fellowship property in nearby Oregon House.]

"nigel" posted on the Fellowship of Friends Discussion blog, January 22, 2011:
Dairy Owner Combats Mozzarella Monopoly

By PAUL ELIAS
The Associated Press

Friday, November 24, 2006; 4:14 AM

BANGOR, Calif. — Think fresh mozzarella and buffalo tomatoes are more likely to come to mind than water buffalos. But true mozzarella can only be made from the rich, fatty milk of the water buffalo. For years, chefs and gourmands in the United States would settle for nothing less than the smooth, white balls of mozzarella di bufala, airlifted from Italy.

Hanns Michael Heick is hoping to crack Italy’s mozzarella monopoly in a quixotic quest to produce the finest mozzarella this side of Naples.
[ed. - Caption for above photo] "Hanns Michael Heick, owner of Bubalus Bubalis, Inc., samples mozzarella cheese at his ranch in Bangor, Calif., Sept. 30, 2006. The buffalo are the main ingredient in Heick’s quest to produce the finest mozzarella cheese this side of Naples."
“There was a point in my life where I didn’t even know water buffalo existed,” said Heick, who was born in Vienna and spent much of his adult life as a wine exporter. “Now I’m an expert.”

His water buffalo, about 200 head, roam a 50-acre spread in the remote foothills of the northern Sierra Nevada mountains.

Fresh mozzarella has become a $48 billion specialty food trend in the United States. Heick and his Italian-born wife, Grazia Perrella, whose family has produced mozzarella for three generations, operate the larger of two mozzarella-producing water buffalo dairies in the country.

The average American ate a record 10 pounds of mozzarella last year, twice the rate of a decade ago, according to data compiled by the University of Wisconsin. But nearly all of it was made from cow’s milk and manufactured by a handful of large, industrial dairies.

For centuries, Italian cheese makers dominated the gourmet mozzarella market, due largely to the domestication of large herds of imported water buffalo during Da Vinci’s lifetime. How and when the water buffalo, a common beast of burden that originated in Asia, got to Italy is a mystery.

Unlike other cheeses that improve with age, mozzarella is best served as soon as it is made. Airlifting fresh mozzarella from Italy is costly. The freight charges can exceed the cost of the cheese of itself, which fetches upward of $20 a pound.

Many argue it is worth the expense. Fresh buffalo mozzarella is silkier and tastier than the leathery, plastic-wrapped cow milk mozzarella lining grocery store shelves and grated onto millions of pizzas.

So far, Heick is managing to squeeze out $1 million in annual sales, an increase from the $350,000 the dairy took in four years ago.

“If we had more milk, we could sell much more cheese,” said Heick, who plans to expand his water buffalo herd in the next few years.

Still, the dairy is a long way from profitability, held down by the expenses of an operation that is spread across California at three locations. The herd lives in Bangor. Buffalo ready for milking are shipped to San Bernadino [Bernardino] and the cheese is made in Gardenia [Gardena].

By this time next year, Heick said the entire operation will be located at the Bangor site, which is now being outfitted with new refrigerators, pasteurizing machines and all the other equipment needed for a dairy. He’ll then work to improve on the annual mozzarella output of 150,000 pounds a year, a pittance compared to the 2.14 billion pounds of various cheeses California churns out annually.

In the meantime, he is attracting a small but growing following at farmers markets, high-end grocers and restaurants across the country that order direct.

“Customers can’t believe the quality of it,” said David Gilbert, co-owner of the Old Yellowstone Garage restaurant in Jackson Hole, Wyo. He orders 15 to 30 pounds of Heick’s cheese a week and uses it on lasagna, pizza and other dishes. “It’s comparable to what’s shipped from Italy.”
[ed. - See also: Mozzarella gone wild! California farm tames exotic animal with gourmet results]