Yet another barn fire where sentient beings have died a terrifying and horrific death.
The article ends with the words ‘No injuries were reported in the fire!’
Analogue meats are becoming more and more affordable and are delicious. Please begin the switch to a plant-based diet to prevent such tragedies ever happening again.
How can any decent society condone what happens to pigs in piggeries? Battering sick babies to death (‘thumping’), worn out sows with severe uterus prolapses forced to painfully walk to their own death – such things are commonplace in this industry.
Gandhi said ‘the greatness of a nation and its moral progress can be judged by the way its animals are treated’. In reality, there is no nation on Earth that treats other animals well. So long as we keep raising them in cruel circumstances and then slaughtering them for food, we cannot claim to be moral beings.
Read the SURGE article here. WARNING: GRAPHIC CONTENT
New Zealand writer Philip McKibbin argues that this small country that has punched above its weight in so many other ways, can also be a leader in recognizing the rights of other animals.
In this recent Guardian article author Sarah Marsh reports that more and more scientists and writers are acknowledging that changing to a vegan diet is necessary to mitigate carbon emissions.
In the last seven years of the Melbourne Cup, seven horses have died. All have been international racers. Following pressure by Coalition for the Protection of Racehorses and other anti-racing advocates Racing Victoria has now mandated a lengthy list of new regulations, including CT scans, to try to preserve the lives of racehorses – and their own reputation.
Comprehensive website: horseracingkills.com
Billions of sentient beings die every single year because we want to eat them. Even if we are addicted to the taste of steak, lamb, pork, chicken and seafood, we can find similar tastes and textures within the plant kingdom to satisfy our cravings.
If you have seen Seaspiracy and want to stop eating seafood, this article by vegan food forager Josh Wayne shows how mushrooms can be made to taste and look like fish.
The third Enquiry into greyhound racing this decade has just been announced by the New Zealand government. The Industry states that contrary to continuing claims, the welfare of the dogs is now well managed and previous problems have largely been overcome. The Greyhound Protection League of New Zealand and Green MP Chloe Swarbrick state otherwise.
One of only a handful of countries where greyhound racing is still tolerated, and while conceding that things have improved, New Zealand still faces unacceptable levels of injuries and deaths in its greyhound racing industry.
So long as dogs are continued to be put in harm’s way for profit, so long as corruption such as live baiting and coping persists, then this Industry cannot be made right, and needs to be banned now.
‘Each fish is an individual with a unique personality and the desire to live. Fish experience pain in a way similar to humans, communicate in complex ways (herrings, for example, signal each other by farting), and can feel fear.
So, when massive commercial-fishing nets rip the animals from their homes, pack them so tightly that their eyes may burst out of their skulls, drag their sensitive scales along the ocean floor, and force them to undergo decompression—which often ruptures their bladders and pushes their stomachs out of their mouths—fish likely experience an excruciating, terrifying journey to the surface. Then, if they are still alive, fishers often cut their gills and leave them to bleed out or toss them onto ice to freeze or suffocate slowly. You wouldn’t want to be kicked, thrown, suffocated, or hacked to death on a chopping block—and neither do they.’
“The movement toward a plant-based world is a juggernaut that won’t be stopped, but if we are to save our planet, we must speed it up. It’s the only food system that makes sense for our health – and indeed the survival of all life on Earth.”
In 2016 British author and journalist Louise Gray wrote a book entitled ‘The Ethical Carnivore: My Year Killing To Eat‘. In this Guardian article she describes her visit to a pig slaughterhouse for the first time.
“I follow Phil into the “killing room” and force myself to look. The pigs come in two by two, because they are the most intelligent, “the most pally”, of animals, and because they do not like to be alone. The two slaughtermen stand above the pigs in a small stall – strong men, able to keep the pigs back with their legs”.
“They say it happens quickly and it does. But you know what? It is not the killing that is the most violent thing. It is what happens next: it is the skinning, the burning, the boiling … the evisceration”.
‘The men can kill 20 pigs in an hour,’ says Phil. ‘They work eight-hour shifts from 7am to 4.30pm, with breaks.” It is a hard, physical job: they are as strong and unfeeling as the iron equipment, busy, alert, with ruddy cheeks; one has diamante earrings like David Beckham’.
It is an interesting read, but at End Animal Slaughter we believe that there is nothing ethical about killing animals for food when we don’t have to. Alternative protein ‘meats’ do not involve the suffering and killing of any sentient animal and are more sustainable for the planet. They are the future of food.
