Letter to the editor: Ditch the turkey for a plant-based, cruelty free Thanksgiving
Next week, President Donald Trump will take a break from watching his impeachment hearings to pardon two turkeys. Every one of us can exercise our own pardon power by choosing a nonviolent, cruelty-free Thanksgiving observance.
The 244 million turkeys killed in the U.S. this year were raised in crowded sheds filled with toxic fumes. Their beaks and toes were clipped to prevent stress-induced aggression. At 16 weeks of age, slaughterhouse workers cut their throats and dumped them into boiling water to remove their feathers.
Consumers pay a heavy price, too. Turkey flesh is laced with cholesterol and saturated fats that elevate risk of chronic killer diseases. Intense prolonged cooking is required to destroy deadly pathogens lurking inside.
Now, for the good news. U.S. turkey production is down by a whopping 20% from its 1995 high of 293 million, as Americans are reducing their meat consumption. Our supermarkets carry several delicious, healthful, oven-ready, plant-based roasts.
This Thanksgiving, let’s give thanks for our good fortune, health and happiness with a life-affirming, cruelty-free feast of plant-based holiday roast, vegetables, fruits and grains. An internet search on “vegetarian Thanksgiving” offers more options and recipes than we could possibly use.
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