PROslavery

Human animals do not require animal products of any kind in order to live healthy lives. In fact, it’s been shown it can be quite deadly for us to consume an animal’s flesh and/or secretions. Environmentally speaking, using animals for “food” is a disaster and yet humans continue to enslave, torture and steal the lives away from fellow animals to the tune of billions upon billions year after year. Below I have recorded some proslavery, pro-torture and pro-murder thoughts on the matter which I will continue to add to as I find them:

Contrary to the limits in diet proffered by animal rights activists, Christ gave humanity permission to eat all animals. By declaring all foods ceremonially clean, Christians were no longer bound to follow the restrictions of Kosher Laws (Mk 7:19) and could enjoy the flavors of pigs and lobster with divine blessing. Christ’s actions towards animals are even more telling. He allowed demons to drown pigs without ever bothering to run into the Sea of Galilee to save them (Lk 8:33). He even helped the disciples kill more fish through the miracle of the fishes (Jn 21:6).
—Stephen M. Vantassel (February 26, 2010)

But when the time comes to enjoy something cultural, or if a family cooks a meal for you, it’s offensive and snobbish to deny the offer. Basically, nobody is going to shoot you on site for eating an egg or maybe a piece of chicken every now and again.
—April Ehrlich (February 17, 2010)

I’m not [a vegan]. I was for a couple of years and I ended up getting anemic. I regret going on a talk show and talking about it—I was young and impressionable and trying to be funny and I said something about how when I stopped it was great. But it wasn’t good, health wise, for me. I wasn’t doing it right, I think. I’ve incorporated the reason that I became a vegan in the first place into my diet now. I don’t eat meat that doesn’t come from a good source. I like to know what the animal was eating before I eat it.
—Julia Stiles (December 31, 2009)

My name is Ted Nugent and because of Pam Anderson and because of Bill Maher and because of Paul McCartney, all the members of Peta, whenever I hear the word animal or rights in the same paragraph, I’m killing an extra hundred of something this year.

I have unlimited deer tags in Michigan and Texas, and I don’t even need to kill them really, but I’m going to for Bill Maher. I’m not just killing them I’m f*cking slaughtering them and I’m going to gut them and skin them, quarter them and butcher them and feed them to the soup kitchen and homeless shelters of America. Not because I need to, because it will cause Bill Maher to sh*t blood. That’s my goal in life.
—Ted Nugent (December 29, 2009)

Offal lovers were in for a treat. The shiny, glossy liver was taken from the lamb, after which Reid reached into and extracted a large globule of fat. Digging, he produced a singular kidney (the corresponding kidney was never found, much to the chagrin of the audience).
—Chichi Wang (November 10, 2009)

My take on all of this sustainable meat dialogue is a bit mixed. I am obviously not a vegetarian. I take great care in selecting the meat and fish I do eat, and I feel like I am very aware of the way in which my purchases affect my place in the whole global warming/good health/ethical eating system.
—Kate Williams (November 8, 2009)

In the end… death comes to us all. We CANNOT prevent that and we are only now getting to the point where we address the human suffering that occurs world-wide. How can anyone hope to stop animal suffering when humans suffer? It is not in our nature to overlook our own suffering for the sake of an animal, especially one that was designed from the very beginning to be a work animal or a source of food or clothing. If they are treated as humanely as possible… that is quite a coup!!!
—Kimra Mursch (November 4, 2009)

I got into butchery because it made me feel tough. I won’t deny that I feel like hot shit because I can cut up a pig. It feels great.
—Camas Davis (November 4, 2009)

Because their pigs are treated so well and the pigs themselves are such superior breeds, any pork you buy from Flying Pigs will taste wildly better than the shrink-wrapped unethical pork you’ll buy at your supermarket.
—Adam Roberts (November 3, 2009)

As for me, I’ll be down the street drinking beer and eating tacos, because for all this talk about animal rights and ecological consequences, there’s still a part of me—a big part of me—that has all the food-morality of a blood-mad shark, that refuses to entertain notions of animal ethics when the dinner rush is coming in, that just looks at a cow and thinks, “Hmm, dinner…”
—Jason Sheehan (November 2, 2009)

I’ve shocked myself realizing how easy being a vegetarian has been, with all the health benefits tagged onto the lifestyle as well. But there is one stipulation to my new outlook. I’m not going to keep it as strict as I have this month. If I have to identify myself with a specific type of vegetarian, it’d label myself as a pescetarian, a vegetarian who still eats fish—starting after a celebratory burger on Nov. 1.
—Chris Bickel (October 30, 2009)

Christmas is still quite a way off for a young girl with a faddish diet so who knows what she’ll want to eat by then? It is ironic that people with dietary requirements (what we used to call fussy eaters) think it makes them in some way interesting when in fact it renders them as dull as what they eat. I know there are serious issues about hormones in meat and overfishing but is eating a free-range organic turkey so very wrong? It is Jesus’s birthday after all.
—Graham Norton (October 29, 2009)

The easiest way to kill an animal is to approach it as it eats out of a feed trough in its home pen and shoot it in the middle of the forehead—bang. There, there would be no stress at all.
—Temple Grandin (October 23, 2009)

Thank you to my grandfathers, parents and uncles for passing on the tradition of hunting and teaching me the importance of family and the traditions that we hold.
—Peter Wyckoff (October 23, 2009)

I have found myself having these moments in my post-vegetarianism, where I see how far I have come. Eating meat directly from the body of a pig, as his friends and family root around 50 yards away and talking to the farmers who raised him—this was one of those moments. I felt so connected to life. When I told friends of my plans for this day, many asked “How can you meet those animals and then eat one?” My answer, “How could I not?”.
—Berlin Reed (October 9, 2009)

Pigeons are not a protected species. The rock pigeon is not a native bird, but an introduced invasive species. They’re the most serious bird pest associated with human habitation due to spread of disease and destruction of property, therefore their numbers must be carefully managed in many areas.
—Sarina Brewer (October 4, 2009)

So, while at first [Jeffrey Moussaieff] Masson comes off as just the kind of vegan booster that drive me crazy, by the end of the article, he’s sort of inadvertently come to a rationale about veganism that could present a workable solution, which is that he is flexible, and not religious about it. If he has to eat something with butter, he will. And in specific circumstances—a bike trip in Italy he mentions at the end of the piece—he plans to scrap his diet entirely because it just won’t work with the exercise and with the Italian food.
—Morgan Clendaniel (August 15, 2009)

I’m vegan 70% of the time. I have irritable bowel syndrome, so cutting out dairy eases my stomach pains. But for the other 30%, I let myself eat cheese, fish and meat, either because I’m craving it, or for convenience. I want to be healthy, but I also want to enjoy life. If I’m having dinner at a friend’s and say I’m vegan, they panic. if I’m holidaying somewhere like France, my options are too restricted. When you deprive yourself, you feel resentful, which defeats the purpose of a healthy diet. I want to be good to my body and mind.
—Genevieve Wallace (August 2, 2009)

I personally believe that our species would not be here if we hadn’t been able to eat the variety of foods that we do—including dairy products and animal meat. Our ancestors who traveled from sunny Africa to Europe would have died out without vitamin D supplementation from diary, and they evolved to digest it. Vitamin B12 is only naturally present in animal products and we require it to live. But an argument for the consumption of animals is another loaded article, and clearly there are many factors other than nutrition affecting the choice to not eat meat.
—Kath Younger (July 28, 2009)

Stand strong, and remind them patriots will protect our guaranteed, individual right to bear arms, and by the way, Hollywood needs to know, we eat, therefore we hunt.
—Sarah Palin (July 26, 2009)

I’m technically a vegan, but I do eat egg if it’s in things. And that’s how we raise Miles, too. I cook meat for my husband, which is Kosher, but we don’t have a vegan house, just Kosher house that has vegan options for everyone.
—Mayim Bialik (June 4, 2009)

I can see a situation where we’ve been riding all day, and we’re going to be hungry and the Italian people are going to give us pasta with cheese and we don’t want to hurt their feelings, so I may just not be vegan for two weeks.
—Jeffrey Moussaieff Masson (April 14, 2009)

The catalysts for my newfound carnivore enthusiasm were two-fold: reading The Omnivore’s Dilemma and getting to know local butchers in the San Francisco area. I’ve come to realize that, if conscious eating—knowing where your food comes from and how it’s both raised and killed or harvested—is the key to ethical eating, labels are the new battleground for your mind and dollars…
—Tim Ferriss (February 17, 2009)

I want to develop a taste for rabbit. It’s one game food that’s easily found—if you can borrow a car and head out on the highway in the fall, chances are you’ll find someone at the side of the road selling hares by the brace. People in Europe go nuts over wild rabbit, and I’m lucky to be able to get it. I just have to get over my emotional prejudices against it. You know, cute little bunnies and all. And skinned rabbits look like cats, and that freaks me out just a bit.
—Andreae Prozesky (February 10, 2009)

I made a perfect double lung shot and the brute only made it 150 yards before expiring. My best friends Paul Mazur (Horseshoe), his son Brian, and Justin Zarr were there with me to share in the celebration as we recovered him a short while later. I honestly can’t put into words the feelings that I have right now after so many years of dedication and hard work to finally pay off with the buck of a lifetime. Thank you to everyone who supported me and encouraged me to keep chasing this giant, I might have given up if it wasn’t for you guys!
—Todd Graf (October 29, 2008)

They point at me with hate in their eyes because I’ve killed a pheasant. But it’s not a pheasant. It’s lunch. What’s more, I’ll shoot any fox that breaks into my chicken coop and attempts to destroy my breakfast factory. And I’ll stop only if one day foxy-woxy turns up with a bigger gun than mine.
—Jeremy Clarkson (June 8, 2008)

This is an exciting time to be both a carnivore and a farmer, and I’m optimistic we’re approaching a tipping point when it comes to buying meat from animals raised humanely. Of course, I might just be the optimist Gretel Erhlich once described, the guy who fell off a ten story building, and as he passed each floor, said, “Well, I’m all right so far.”
—Catherine Friend (April 22, 2008)

Every single day I saw this turkey. I fed him; I cleaned up after him; I picked him up and held him; I gave him water. You watch them grow and then it’s time. They aren’t children. They aren’t babies that you’re going to, like, educate or whatever. They’re farm animals, and that’s what they’re here for. This is what they do. And so you’re harvesting them like an apple or anything else you’ve been cultivating. That’s what humans do, and that’s how we are able to eat.
—Novella Carpenter (March, 2008)

About two years ago I took my entire kitchen crew, three cooks and [food writer] Harold McGee, and we went down and did a goat slaughter, which would later go into an Easter supper at my house. We bought the goats and slaughtered them on the farm. And I’ll tell you, from that day on, there were never any mistakes with meat in this restaurant. Because the cooks that watched the slaughter, they realized that there’s an animal that’s dying. There needs to be that consciousness in this industry.
—Chris Cosentino (March, 2007)

Over the course of the next few hours, the pig becomes completely utilitarian. I think that’s most apparent when the pig is opened up—maybe it’s that physical opening of the animal that marks its transition from animal to meat. That’s when the real transition for me began. Eventually, some women came in to remove parts of the body that they didn’t want. That’s when it was really clear.
—John Caserta (March, 2007)

So, is meat “better” when it’s kosher? The short answer is—it should be. The intent of the shochet, the care of the processor, the skill of your butcher, and the enjoyment of your family should all rely upon fundamental respect for animal life.
—Jonathan Abbett (November 2, 2006)

I think we can be ethically conscientious and recognize that sometimes there are going to be compromises. Sometimes it’s going to be very difficult, very inconvenient, to get the best choice, so we’ll settle for something else. As you were saying before with the steak, there’s a little bit of room for indulgence in all of our lives. I know some people who are vegan in their homes but if they’re going out to a fancy restaurant, they allow themselves the luxury of not being vegan that evening. I don’t see anything really wrong with that.
—Peter Singer (May 3, 2006)

Personally, I don’t think pure vegetarianism is a healthy lifestyle. It’s more fear of food—that whole thing that red meat is bad for you. And then there are people who don’t eat meat because it’s against their morals. Well, there’s nothing you can do with people like that. I’ve often wondered to myself: Does a vegetarian look forward to dinner, ever?
—Julia Child (June 7, 1999)

Think, then Go Vegan!