Tickled to Death?

After the Humane Society of the United States' video of downer dairy cattle in California premiered and 143 million pounds of meat were recalled, The Vegetarian Resource Group received numerous media calls. Research Manager John Cunningham's quote in the Baltimore Sun may ring true to many readers: Longtime vegetarians are somewhat bemused by the reaction of surprise to the video. As a friend of mine said, ‘What did people think happened at a slaughterhouse? Did they think the animals got tickled to death?'

The same week that the above story appeared, we were immensely moved by a piece on the nightly news. A teenage girl with autism was unable to speak a word and couldn't communicate with people for most of her life. Her parents didn't give up on her, and she eventually learned to talk through a computer. Her dad said they were stunned. We realized inside was an articulate, intelligent, emotive person we had never met.

Imagine what it must be like for this girl to finally convey her feelings after all these years. She had such intelligent, perceptive thoughts that no one imagined and easily could not have known without the dedication of her parents and other workers. This story is just incredible to us.

Interestingly, while this story was being featured, author and professor Temple Grandin was quoted in the media concerning the meat recall. She is autistic and did not talk until she was almost four years old. Now, she is one of the most prominent livestock handling equipment designers. She believes that gentle handling in well-designed facilities will minimize stress levels, improve efficiency, and maintain good meat quality and that rough handling or poorly designed equipment is detrimental to both animal welfare and meat quality.

Most of us see similarities and differences between humans and non-human animals. However, think about these animals who can't talk and the pain that humans inflict on them through factory farming, slaughter, and other activities. Imagine when we finally learn to communicate with these animals, even if on a very basic level, and they convey their pain. Then, maybe people will be moved to change their behaviors towards animals. Let's hasten that day by continuing to work together for a more vegetarian world.

To help you on your way, this issue has Chef Nancy Berkoff sharing some vegetarian, low-budget meal ideas for institutions (pages 26-29) as well as fast sandwich spreads (pages 20-21) and Chef Ralph Estevez discussing some of his work to educate others about vegetarian meals (page 35). For your friends who are thinking of giving up cheese, you may want to share VRG's Research Director Jeanne Yacoubou's report on rennet (pages 11-13) and VRG Intern Melanie Campbell's article on vegan cheeses (pages 14-19).