URGENT, TURKEYS IN TROUBLE !

[Guest guest]

TURKEYS IN TROUBLE !

 

Dear Friend of animals,

 

Only a couple of days left before the big TURKEY meat feast starts !

However, this year will make big differences if we act in next one to

two days!

 

We are enclosing most part of our letter to media today as your

references. Please write your own letter in one to two pages to all of

your local media and elementary schools.

 

Let's call them " LOCAL MEDIA CONTACTS " . Please find out

all their contact info and save them in your file for future use. This

should include their Names, Fax numbers, Email addresses and Addresses

in the following categories : (Please call them, if you do not know the

info)

 

 

" Letter To Editor " of Local TVs, Newspapers, Radio Stations, Magazines.

Food Editors of Local TVs, Newspapers, Radio Stations, Magazines.

Health Editors of Local TVs, Newspapers, Radio Stations, Magazines.

Principles of all of your neighborhood elementary schools .

 

Thanks for your active help for millions of turkeys plight.

 

Citizens Concerns.

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P.S. : The following is the main part of our Letter to media today

for your references : (Please create your own short letter, thanks.)

 

 

TURKEYS IN TROUBLE !

 

Dear Editor,

 

The number of sentient animals being subjected to intolerable living

conditions and untimely deaths is on the rise, largely because consumers

are replacing red meat with poultry, and birds provide less flesh per

carcass than mammals. Of the NINE BILLION farm animals born in the U.S.

annually, the vast majority are birds. American consumers have doubled

their consumption of chickens and turkeys over the past two decades,

and this pattern is expected to continue, elevating the number of farm

animals raised in the U.S. to unprecedented levels. Chickens and turkeys

raised for meat suffer from severe genetic manipulations, overcrowding,

and filthy living conditions. Hens kept for egg production are packed in

cages so tightly that they cannot even stretch their wings.

(Reference # 3).

 

This year for holiday dinners, more than 40 million turkeys will

have their beaks and claws cut off without anesthesia. Factory farmers

cram tens of thousands of turkeys into single warehouses, where disease,

smothering, and heart attacks are common. At the slaughterhouse, turkeys

have their throats slit while they are still conscious. Those who miss

the automated knife go into the scalding tank fully conscious, and are

boiled alive. (See Reference # 1 )

 

Gail Eisnitz, the author of " Slaughterhouse " has excellent

description of how turkeys become " butter ball " . She explained :

 

" Today, thanks to automation in the industry, individual poultry

plants... can kill and process as many as 340,000 birds per day.

Since it's easier to bleed a bird that isn't flapping and

struggling, most live birds have their heads dragged through an

electrically charged water bath to paralyze - not stun - them.

Other industrialized nations require that chickens be rendered

unconscious or killed prior to bleeding and scalding so they won't

have to go through the process conscious. Here in the United States,

however, poultry plants... keep the stunning current down to about

one-tenth of that needed to render a chicken unconscious.

 

Then a conveyor then carries the shocked and paralyzed birds to

a high-speed circular blade meant to slit their throats but which

occasionally misses birds as they rush past at the rate of

thousands per hour.

 

After their heads and feet are removed and they've been washed (and

feathered), the chickens are re-hung on an evisceration line. There,

machines automatically cut them open and pull their guts out.

 

In the scald tank, fecal contamination on skin and feathers gets

inhaled by live birds, and hot water opens bird's pores allowing

pathogens to seep in. The pounding action of the de-feathering

machines creates an aerosol of feces-contaminated water

which is then beaten into the birds. Contamination also occurs

when the birds have their intestines removed by automatic

eviscerating machines. These high-speed machines

commonly rip open intestines, spilling feces into the bird's

body cavities. Rinsing a chicken 40 times does not remove

all of the bacteria.

 

Water in chill tanks has been aptly named 'fecal soup' for all the

filth and bacteria floating around. By immersing clean, healthy

birds in the same tank with dirty ones, you're practically

assuring cross-contamination. Chickens that bathe together

get contaminated together. "

 

Gail finishes the chapter by quoting Gerald Kuester of USDA :

 

" There are about 50 points during processing where

cross-contamination can occur. At the end of the line, the

birds are no cleaner than if they had been dipped in a toilet.

(References # 4 )

 

We have no objections to any commercial business. However,

if the " business " is profiting from killing other sentient animals, it

is totally un-justified , barbaric, prejudice, selfish , ignorant,

out-dated and cruel !

 

Please, don't turn your eyes away. Just look at the

live turkeys hanging upside down by their feet on metal shackles,

suffering pain and terror beyond belief as they carried on a

conveyor belt to the knife .... or boiled alive in the scalding tanks !

 

It is the time for the nation and the world to introduce a

peaceful, no-kill, enjoyable Thanksgiving Day with

" COMPASSIONATE PLANT BASED TURKEYS "

instead of a Thanks Giving Day full of bloody, screaming , crying ,

massive Slaughtering Day ! The media especially has the responsibility

to introduce plant based compassionate turkeys to the citizens .

 

At the end, we would like to invite you to review some of the

documentary photos of turkeys and chickens : Please click the following

to view the photos :

http://www.peta.org/feat/nc/phot.html

http://www.meatstinks.com/h8.jpg

 

As always, we are so very grateful to you for your compassion,

kindness and help.

 

Sincerely Yours,

........

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References:

1: http://www.peta.org/feat/nc/index.html

http://www.peta-online.org/feat/turk/index.html

 

3: http://www.poultry.org/

http://www.upc-online.org (United Poultry Concerns)

 

http://www.farmusa.org

http://www.hfa.org

http://www.meatstinks.com

 

4: " Slaughterhouse " by Gail Eisnitz , 1998