The Online Reflector

For many Americans, the fourth Thursday of the month is a joyous occasion. Thanksgiving is that one time of year when families congregate around the dining room table, the gentle glow of the hearth warming them from the bitter wind and chill outside. The succulent smells wafting in from the kitchen cause our hearts to leap with good tidings and thanks for our good fortunes.
Yet there is a slight irony in the Thanksgiving tradition, besides the fact that we’re celebrating the mass annihilation of the indigenous Americans. The irony I speak of is sitting on your plate. According to People for the Ethical Treatment of Animals (PETA), nearly 45 million turkeys are killed each year to appear on our dinner tables. In other words, we give thanks for our fortune by causing misfortune to others (and yes, I am indeed speaking about the turkey).
I am well aware of how self-righteous vegetarians or vegans can seem; no one wants to be preached at, especially for the food he or she eats. There is, however, a disconnect for most people when they see animals grazing on farms and when they dive into that turkey leg or cheeseburger. Discovering how that animal got to your plate may change the way you look at your favorite foods.
For instance, most foods found in grocery stores today come from factory farms. These farms are designed to create quick, efficient modes of producing milk, meat and eggs. This mode of production, however, is usually at the expense of the animal’s living conditions.
According to PETA, turkeys in factory farms are killed at just five or six months old and are denied the ability to move, fly, raise young or build nests. Their toes and upper beaks are often cut off with blades, and the methods used to kill them are too appalling for me even to write here.
An article in “Encyclopedia Britannica: Advocacy for Animals” states that each egg-laying hen is given 67 square inches of space – approximately three-fourths the size of a sheet of paper. The hens are not given adequate room to exhibit natural behavior or allowed fresh air.
According to the Humane Society of the United States, most calves raised for veal, or meat from a young beef animal, are put into crates that measure approximately 2 to 2.5 feet wide and are essentially made immobile by some sort of tether.
Reduced mobility can cause health problems such as muscle and joint disorders, and the lack of socializing with other calves is an enormous detriment both physically and psychologically. Because the animals are not able to lie down comfortably, sleep deprivation and overheating can occur.
According to PETA, many of these calves die while being transported to a slaughterhouse, but those that survive are shot in the head, their throats are cut and then they’re skinned and gutted. Some of these animals remain conscious throughout the process.
They’re just dumb animals, right? An article published in The New York Times last year begs to differ. In the article, entitled “Pigs Prove to be Smart, if Not Vain,” researchers found that pigs were able to learn quickly how mirrors and reflections worked. They could easily scope out their surroundings to find food.
Researchers are still not sure whether this means pigs are able to identify themselves and form a sense of identity, but it has to make you wonder. An animal with such high intelligence must understand fear and pain.
This Thanksgiving, forego the turkey; you may find that you’re not missing out on all that much. You also can order a free vegetarian starter kit from peta.org, which includes recipes and tips on how to wean yourself off of meat and animal byproducts.
There are ways to maintain enough protein and iron in a vegetarian diet. Legumes, broccoli, soybeans, tofu, raisins, figs and grains are just a few options to maintain a well-balanced meal. It may take a few tries and some uncomfortable adjustments when you’re craving your favorite fast food, but it would be more than worth it for every animal hoping to live a full, dignified life.