A n i m a l W r i t e s
© sm
The official ANIMAL
RIGHTS ONLINE newsletter
~ S P E C I A
L T H A N K S G I V I N G I S S U E ~
Publisher ~ EnglandGal@aol.com
Issue
# 11/19/00
Editor ~ Corrynthia@aol.com
Journalists ~ Park StRanger@aol.com
~
MicheleARivera@aol.com
~ SavingLife@aol.com
THE EIGHT ARTICLES IN THIS SPECIAL EDITION ISSUE ARE:
1 ~ Channel 3 News - by KMBWolf@aol.com
2 ~ Turkeys Want to be Friends, Not Food - Karen
Davis, UPC
3 ~ Recipes - From and collected by
Corrynthia@aol.com
4 ~ November is Adopt A Turkey Month! - Farm
Sanctuary
5 ~ Where's the Bird? A 'Turkey-free'
Thanksgiving - vrc@tiac.net (VRG)
6 ~ Book Ideas
7 ~ Poem: A Native American Thanksgiving - Ajkish4460@aol.com
8 ~ Quote to Remember: Matt Ball, Vegan Outreach
Cofounder
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Channel 3 News
by KMBWolf@aol.com - staff writer
"Good evening, I'm Kimberly Lobo, and you're
watching Channel 3's 11 o'clock news."
"Tonight's top story, thousands, maybe even millions, are being murdered
as we speak. Our own Steve Vulpine is out on the scene. Steve?"
"Thank you, Kimberly. I'm standing here, and as you can see, the scene is
a terrifying one. Blood everywhere, screams, terror. These murders have been
committed for weeks, and there's no sign of slowing down. It's terrible. The bodies are flung into trucks and taken
away. Where to, we don't know yet. The killers continue their massacre, without
so much as a blink. I talked to one of them earlier. Here's what he had to
say."
"Heh, it's a living. Better them than me, that's all I know. It's my
job, and I'll continue doing it."
"There is no compassion here. The footage we've obtained is not suitable
to show, but you can see from behind me what's going on. The stench is
terrible, and the number of lives lost continues to grow. The noise is
deafening. The victims are being crushed, kicked, and beaten before they are
killed at the hands of the murderers. As you can see, there are bodies all over
the floor, most of them trampled into unrecognizable figures. This is the worst
I've ever seen. It makes me sick to be here, but also thankful that I am alive,
and not tortured, as these souls are."
"Are there any actions being taken by the public, Steve?"
"Kimberly, the public eye is turned away from this, because they don't
want to believe this horror is happening. Most people don't even know what is
going on here. But a rare few have protested this massacre, crying out to a
public that just won't listen. If they could only see what I have seen tonight,
they would speak out against this atrocity. What's worse is that the government
funds this. And these lives are unnecessarily lost. We can only hope that this
broadcast can show our viewers the real truth. Live at the Northern Brooks
Turkey Slaughterhouse, I'm Steve Vulpine, Channel 3 News."
"Thank you, Steve. Coming up after the break, 'Who's on your
plate?' "
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Turkeys
Want to Be Friends, Not Food
by Karen Davis, PhD - karend@CapAccess.org
The wild turkey the early Europeans and colonists
encountered was not the bird that dominates 20th-century hunters' talk. In
anecdote after anecdote from the 17th through the 19th centuries, the wild
turkey was characterized as showing an almost Disneylike friendliness towards
people. Wild turkeys, as the first settlers found them, walked right up to
them. Sadly, the birds were likely to be met with a bang for their bravery.
Here are some examples of early encounters between Man and the Bird as told by
the settlers. "Wild turkeys drinking at the river were so undisturbed by a
nearby hunter that he took away their broods of chicks without
difficulty." "They came so close to people they could be shot
with a pistol." "They hovered
close to our fire so we killed them all." "Wild turkeys would come to
our house and roost in the trees with the chickens. They often sat with their
young on my fences so trustingly that I found it difficult to bring myself to
shoot them."
While these wild turkeys were alert, wary, savvy, and fully capable of living
successfully in a natural environment, they had not yet learned to live in
terror of humans. The terrified turkey was created, not born. Indeed, the wild
turkey of today is in many ways an invention that raises questions about the
notion of "wild." Restoration of decimated turkey populations in
North America has involved extensive manipulations of both the bird and its
habitat: supplemental winter feeding including a variety of special types of
feeders and shelters, burning of forests and planting of grain crops,
wing-clipping, artificial incubation, culling of captive-raised birds to
conform to shifting standards of "purity" and "wildness,"
transfer of pen-raised young and wild-captured adults from one place to another
using traps, nets, airplane drops and immobilizing drugs, and release of
thousands of game-farm hybrid turkeys prior to hunting season.
In the history of human and turkey relations, a combination of direct human
interventions, random matings, and turkey escapes and vanishings has resulted
in wildness "tainted with domestic blood" and introduction of
diseases to wild turkey populations. Today, at the start of a new century,
despite a tremendous effort to create a "wild" turkey distinct from
its domestic cousins, this noble nomad keeps returning to the human scene,
walking around in suburbia, metropolitan Atlanta, the Bronx.
This is delightful, unless it becomes an excuse for more hunting, as in the
past it was a reason why the friendly and inquisitive turkey became a byword
for an easy target, "someone who could be easily duped or caught," in
the first place.
However, things are starting to change. Slowly but surely, the sentiment of
sentience is winning out in our society over contempt for animals, of which the
turkey has been a powerful if ambiguous symbol in America. Because of the
bird's mythic role in American history, the turkey comes loaded with an
ambivalence that is starting to work to the bird's advantage, as well as to
ours. Just as the wild bird and the domestic bird amalgamate in the
popular image and the DNA of the Thanksgiving Turkey, so left-handedly honored,
so the turkey, which has functioned primarily as a sport and a sacrifice, is
increasingly being given a new role, being "adopted" by people and
treated as a guest at the Thanksgiving table, showing there may be better ways
of honoring kinship and exorcising our guilt -- if guilt is involved -- than by
saying, over and over, "I'm sorry." More and more Americans are
throwing taboo to the winds and speaking up for turkeys, loving them, maybe, for
who they are as much as for what they might stand for. Increasingly, unanimous
deprecation and consumption of the turkey can no longer be counted on to pull
America together at Thanksgiving. A new consciousness of human-animal
kinship is arising and new culinary opportunities are emerging.
The news about eating animal products is not good in any case. Because of how
they are raised, turkeys and other poultry go to slaughter infested with
disease organisms including salmonella and campylobacter bacteria. According to the U.S. Department of
Agriculture, "Foods most likely to carry pathogens [disease microbes] are
high-protein, nonacid foods, such as meat, poultry, seafood, dairy products,
and eggs" (USDA FoodReview, May-August 1995). Significantly, the U.S.
Department of Agriculture shows turkey slaughter to be down 4 percent in 1999
over the previous year, reflecting declining consumer purchases (USDA
Agricultural Census 1999). Celebration
can include evolution. Just as western culture long ago substituted bread and
wine for animal (and human) sacrifice in traditional religious celebrations, as
in the Christian Eucharist, literally a "thanksgiving," so the tofu
turkey and thousands of other nonanimal food choices are replacing the
traditional corpse at the festive meal. If bread is not literally muscle tissue
and wine is not blood, few people are clamoring for a return to the "good
old days" of bloody altars and struggling victims.
In this same tradition of progress, the New American Pioneers are carving out
fresh places for humans and turkeys to come together in a spirit of
friendship. This, after all, is the true gift that the turkey brought to
the table in the first place. Let us rejoice with our feathered friends.
Copyright UPC. This article appeared in newspapers around the country in
November 1999 through the Knight Ridder/Tribune Information Service, to whom we
are very grateful. Individuals, organizations, & news media have full
permission to copy & reprint and are encouraged to do so.
United Poultry Concerns
www.upc-online.org
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Recipes
Posole - Native American
Thanksgiving
from: http://www.our-daily-bread.com
Adapted for vegan:
2 lg cans of hominy
3 or 4 cans of vegetable broth or stock
2 or 3 green chiles (roasted and peeled)
1 lg onion, diced
3 or 4 large carrots, diced
3 or 4 stalks of celery diced
Salt and pepper to taste
1/2 tps EACH oregano, garlic, cumin
1 Tb Chile powder
2 Tb fresh cilantro, minced
Yet another appropriate Thanksgiving dish is Posole, which is indigenous to the
Native American southwest. Posole is really considered most traditional around
Christmastime and is always served New Year's Eve and/or New Year's Day for
good luck. However, Pueblo peoples have made posole for generations and it is a
staple winter dish.
Saute the onions and celery until the onion is transparent. This can be done
with water and veggie stock or with spray-type coatings. Dump everything else
in and bring to a low boil. Simmer until you like the texture. The hominy
should be really soft, almost to the break-up-and-really-form-a-thick-stew
stage.
Serve posole with cornbread and a crisp green salad. Please consider your
tolerance for spices. The heat will come from the green chiles and the chile
powder, as well as the black pepper. If you want a little more color in the
stew, you could throw in some kernel corn. Hope you enjoy.
Vegan Waldorf Salad
Corrynthia@aol.com
serves 6-8 people
4 large, ripe apples such as Braeburn or Gala
1/2 cup raisins
1/2 cup walnuts, or other nut, chopped
2 stalks celery, chopped
2 leaves Romaine lettuce, torn into bite-size pieces
1/4 cup Vegennaise brand non-dairy mayonnaise (found in the
refrigerated
section of your local health food or whole
foods store)
Wash, dry* and core the apples; slice and cut into bite-size pieces into large
bowl. Add walnuts, raisins, celery and lettuce. Stir gently to mix. Add Vegennaise
and mix well.
*I have found it is important to dry the apples after washing them so that
the Vegennaise adheres to the apples.
Confetti Succotash
Corrynthia@aol.com
12 oz frozen yellow corn
8 oz frozen white corn
12 oz frozen lima beans
12 oz frozen soy beans*
1/8 cup soy margarine
Salt and pepper to taste
In a large pot, heat 1 inch of water to boiling. Add lima and soy beans;
cover. Return to a boil and cook for 5 minutes. Add corn, cover,
and continue cooking for another 3 - 4 minutes. Remove from heat and
strain away water. Add soy margarine to succotash and stir to melt.
Season to taste with salt and pepper.
*Available in the frozen vegetable section of many health food stores and
whole food supermarkets. Buy them for this recipe without their
pods.
Garlic Green Beans
rwedeman@attmail.att.com (Robin S Wedeman)
3 one-pound cans of French cut green beans
or 2 small bags frozen French cut green beans
or 3 boxes frozen French cut green beans
Marinade:
2/3 cup oil
1/2 cup sugar
5 cloves garlic, minced
1 Tb salt
Make one day ahead. If frozen beans are used, cook first.
Mix marinade and toss with beans. Heat thru before serving.
This makes enough for a crowd, but can be cut down for 2-4 servings.
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November
is Adopt-a-Turkey Month!
from: Farm Sanctuary - farmsanc@servtech.com
This Thanksgiving, turkey lovers everywhere can
encourage people to feed a turkey—rather than eat a turkey—by joining our
Adopt-a-Turkey Project!
Turkey adopters help provide lifelong, loving care for a rescued turkey who
resides at a Farm Sanctuary shelter—and your adopted feathered friend teaches
people that turkeys have feelings too!
Our annual Adopt-a-Turkey Project saves lives and encourages millions of people
to have a vegetarian Thanksgiving. Every year, our turkey friends are
“interviewed” by leading newspapers, and national radio & television news
programs. Hundreds of Adopt-a-Turkey news stories have opened people’s hearts
and minds to the plight of turkeys and other “food animals.”
Please take a moment now, and look over this year’s Turkey Adoption List. After you’ve picked out your “special someone,”
send us your completed Turkey Sponsorship Form, along with your adoption fee
($15 per turkey). We’ll send you a
beautiful, framed photograph of your adopted turkey and an adoption card— which
you can proudly display at home or work to provide “food for thought” for your
friends and family! This holiday season, be a part of the new Thanksgiving
tradition by adopting a turkey…and make this Thanksgiving a happy holiday for
ALL.
Turkey lovers can adopt a feathered friend with their VISA or MasterCard by calling
our convenient, toll-free TURKEY ADOPTION HOTLINE - Call 1-888-SPONSOR to adopt
your turkey today.
Farm Sanctuary
http://www.farmsanctuary.org
For a vegan holiday feast,
check out www.tofurky.com
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Where's
the bird?
A 'Turkey-free' Thanksgiving
from: vrc@tiac.net (Vegetarian Resource Center)
Press release: November 1999
Most in the United States could not imagine a Thanksgiving celebration without
a turkey at its center. But thousands of Americans this year will be sitting
down to a traditional Thanksgiving feast - without the turkey.
Why? It's a creative event called the "Turkey-Free" Thanksgiving,
which is held the weekend before Thanksgiving in cities around the country. The
events, sponsored by the non-profit group EarthSave International, range from
potluck dinners to elegant catered affairs. The common theme is a meatless
celebration of the fall harvest and education about the impacts of our food
choices.
Why 'Turkey-Free'?
Today more people are recognizing the connection between diet and
disease. The North American diet, with its dependence on animal products,
has been linked to chronic diseases like heart disease, cancer, diabetes,
hypertension, and obesity. And the "factory farming" system that
produces this animal-based diet is taking a toll on our soil, water, and
precious natural resources.
"We want people to see that what they eat affects not only their own
health, but also the health of our planet," said EarthSave President
Stacey Vicari. "We're encouraging people to participate in the
'Turkey-Free' by enjoying the bounty of grains, vegetables and fruits that are
brought by a fall harvest."
Consider these realities:
More than a decade ago, the U.S. Surgeon General sounded an alarm by saying
that 68 percent of all diseases are related to diet. A 6 oz. portion of
skinless light turkey meat has 274 calories and 6 grams of fat. A 6 oz.
portion of turkey with the skin has 380 calories and 16 grams of fat.
Turkeys are given antibiotics and growth hormones because they are raised in
crowded conditions, with each bird confined to a 3 square foot area.
Producing a pound of animal protein requires about 100 times more water than
producing a pound of plant protein. Many turkeys eat formulated feeds,
which often contain the rendered remains of livestock.
What is EarthSave?
EarthSave educates, inspires, and empowers people to shift toward a diet
centered around fruits, vegetables, grains, and legumes - foods that are healthy
for people and for the planet.
EarthSave
http://www.earthsave.org
The Vegetarian Resource Group (VRG)
http://www.vrg.org/
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Book Ideas
Giving
Thanks: A Native American Good Morning Message
By Chief Jake Swamp
Ages 4 - 8; Hardcover (October 1995)
Lee & Low Books; ISBN 1880000156
The Turkey Who Came to Dinner (Rugrats)
By Kitty Richard, Illustrated by Ed Resto
Ages 4 - 8; Paperback, 32 pages
Simon Spotlight; ISBN 0689821433
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Poem
Give Thanks
A Native American Thanksgiving
Ajkish4460@aol.com
Great and Eternal Mystery of Life,
Creator of All Things,
I give thanks for the beauty You put in every
single one of Your creations.
I am grateful that You did not fail
in making every stone, plant,
creature, and human being a
perfect and whole part of the
Sacred Hoop.
I am grateful that You have
allowed me to see the strength and
beauty of All My Relations.
My humble request is that all of
the Children of Earth will learn to
see the same perfection in
themselves.
May none of Your human children
doubt or question Your wisdom,
grace, and sense of wholeness in
giving all of Creation a right to be
living extensions of Your perfect
love.
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Quote
To Remember
"We
are the lucky ones - we are not standing day after day in a tiny space,
breathing the stench of our own waste, waiting only to be slaughtered. We
must do everything possible for those suffering lives of pain and terror."
--Matt Ball, Vegan Outreach Cofounder
Email: vegan@salsgiver.com
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Susan Roghair - EnglandGal@aol.com
Animal Rights Online, President
http://www.oocities.org/RainForest/1395/
-=Animal RightsOnline=-
&
Advisory Board Member, Animal Rights Network Inc.,
not-for-profit publisher of The Animals' Agenda Magazine
http://www.animalsagenda.org/
The
Animals' Agenda Magazine: WebEdition
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