by Bob Lovejoy
Next week, President Trump will take a break from brooding over his election loss to pardon two turkeys. Every one of us has that same awesome power to pardon an innocent, sentient bird by choosing a plant-based roast for our Thanksgiving dinner.
The 222 million turkeys killed in the U.S. this year are raised in crowded sheds filled with toxic fumes. Their beaks and toes are clipped to prevent stress-induced aggression. At the tender age of 16 weeks, workers cut their throats and dump them into boiling water to remove their feathers.
Consumers pay a heavy price too. Turkey flesh is laced with cholesterol and saturated fats that elevate risk of chronic killer diseases. Prolonged cooking is required to destroy deadly pathogens lurking inside.
Now, for the good news. With growing popularity of Tofurky and other plant-based holiday roasts, U.S. turkey production has dropped a whopping 25 percent from its 1995 high of 293 million.
This Thanksgiving, let’s give thanks for our good fortune, health, and happiness with a cruelty-free plant-based holiday roast available in convenient sizes. An internet search on “vegetarian Thanksgiving” offers more options and recipes than we could possibly use.