“It’s already dead. I might as well eat it. No sense in it going to waste.”
That’s the sentiment often shared as the centerpiece for our day of “gratitude” appears at the end of the Thanksgiving table.
Because that attitude persists, approximately 46 million turkeys will be sold this Thanksgiving—turkeys whose lives ended in 12-14 weeks. Before that indignity, their lives were on a downward spiral after being hatched in an incubator on a crowded factory farm barn illuminated by bright lights to keep them eating and awake.
Days later, they had their upper beaks and toenails snipped off. With altered beaks, they were left to gorge on an antibiotic infused corn-based mash—an unnatural diet designed to make them overweight as quickly as possible. They lived unable to move around in a windowless barn to produce a generous amount of breast meat for consumers.
Because of their monotonous diet, a turkey’s coveted flesh is so bland processors inject them with a saline solution and vegetable oil, to add more weight, increase their shelf life, and improve flavor.
Most people know nothing about turkeys other than seeing them as “crops” to be “harvested,” or health food low in fat when ground up. They fail to see the unspeakable misery they put in motion when they dine on the flesh of turkeys and other sentient animals.
“It’s already dead,” they keep telling themselves.
Oddly, there are a couple of well-heeled U.S. charities who got together to finance the non-profit Certified Humane® — set up to certify the myth that a Certified Humane ® Raised & Handled logo on packaged meat demonstrates the lives of animals called food were treated with care. That truly defines delusional sell-out.
I’ve watched a wild turkey in our Connecticut yard roost, be on alert about predators, and chase birds away from the bird feeder. In nature, wild turkeys spend their lives outdoors, exploring, climbing, socializing, and breeding.
In contrast, domesticated turkeys live among ammonia fumes so intense, they’d burn your eyes.
If you do not want to contribute to this wretchedness, you don’t have to. The truth is, about 4% of Americans claim they are either vegetarian or vegan and don’t eat meat. If everyone had what I’m making as a main dish—Butternut Squash and Mushroom Wellington—or Butternut Squash, White Bean and Kale Ragout this Thanksgiving, 46 million birds would be spared.
We’d also keep nearly 2 billion pounds of carbon dioxide out of the atmosphere. Clearly to prevent catastrophic climate breakdown, there are two actions needed: leave fossil fuels in the ground and stop animal farming, as turkey and other animal farming accounts for 16.5% and 28% of all greenhouse gas pollution.
If government refuses to address animal farming, it’s up to us. Please consider vegan meals a way of respecting animals and the lives we cherish.
For everyone who spares animals and eats vegetables, do know that being vegan reorders the universe. For that, you have our heartfelt thanks.
Enjoy these cruelty free vegan Thanksgiving dishes:
Butternut Squash and Mushroom Wellington
Butternut Squash, White Bean and Kale Ragout
Brussels Sprout Salad with Pomegranate and Pistachios
Pumpkin Bread with Dates and Pecans
Priscilla Feral is president of Friends of Animals.