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My commute to work shares the path of “chicken trucks” en route to the Draper Valley Farms slaughterhouse. (The sanitized name is “Processing Plant.”) Depending on the time I go into work, I may see a truck carrying live birds to their deaths about once a week. Occasionally, I see live birds in the morning, and then a truck carrying dead birds in the evening…
12/13/11…Today at 8:30 AM I saw the ‘chicken truck’ driving north carrying live birds to this “processing plant.” At 6:00 PM tonight, I saw a “Draper Valley Farms” truck driving south carrying the refrigerated body parts of those same birds. What I want to know is this…
At what time did those beings experience the first pains of “processing?” At what time were the frightened birds grabbed– by the fistful– by men unloading their metal cages? When were they hung upside down on hooks? When did the first one experience broken bones? At what time did they realize they would die? At what time did they hit the electrified bath? When did the first bird miss the automatic throat-slitting machine & go to the scalder alive? At what time did the ‘backup slaughterer’ start his shift? When were the birds’ heads pulled off? Feet & feathers removed? Eviscerated? When did the feces start to spray all over? When did the carcasses commune in the refrigerated water? When were these birds chopped up and packaged in cellophane?
AND…At what time will the delivery truck driver unload the neat little blood-free packages at the back door of the grocery store? At what time will the stocker arrange the stacks of flesh? When will the first customer come to pick through the piles of breasts, thighs or legs? At what time will the grocery patron complain that chicken is just getting too “expensive?”
AND…When will that same grocery patron make the connection that IN these packages were birds who were exploited, abused, hurt and killed for NO good reason. WHEN?? When will he go vegan? When will she go vegan? God, I hope it’s soon.
Chickens killed unnecessarily on 12/26/11…
Chickens killed unnecessarily on 12/27/11…
Chickens killed unnecessarily on January 4, 2012…
For more about these birds, please read Chicken Dinners
Highline Bar – Seattle, Washington
Do you want to tear into a BBQ Pork Sandwich, but you don’t want knives tearing into pigs?
Are you craving some cheesy gooey-ness but you care about cows?
Well…Vegan dreams DO come true!
Highline is a vegan bar/restaurant located in Seattle at 210 Broadway Avenue East. It’s a bit dark and dingy in there, and there’s nothing fancy about the place. This is a bar, after all. The menu is yummy. On a warm, sunny day, it’s nice to sip and eat from the balcony while people-watching. Funny…I always feel like I need more tattoos when I’m in this neighborhood! Here are some things we’ve ordered…
PULLED BBQ HERO – Soy-chicken, sauteed peppers & onions smothered in house made bbq sauce topped w/ coleslaw.
REUBENDER – House-made vegan pastrami w/ russian dressing, smokey provolone cheez sauce & sauerkraut on grilled rye.
FISH & CHIPS - Crispy soy-fish strips (with nori) & french fries w/ tartar & lemon. (You really must try them to believe how good they are!)
BUFFALO NUGGS WITH RANCH
PELE WRAP – Maple teriyaki tempeh w/ pineapple, spinach, cabbage, red onions, miso-sriracha aioli.
THE MELTDOWN – Vegan tuna w/ mozzarella style cheez on grilled bread.
CAPANOTA WRAP – Chunky eggplant capanota, avocado, spinach, sun-dried tomato cream cheez, and vegan cheez curds.
BEER CHEEZ SOUP
Ah…my sweet *elixir. My little happy place. How I look forward to my daily espresso beverage!
- double shot home-brewed Fair Trade, Organic, City or Full City Roast coffee
- teensy bit sweetener
- 1/3 cup soy milk
- 1/3 cup homemade nut rice milk.
I typically use coarse raw sugar, but today I tried Raw Coconut Crystals. I found them at my local food Co-op. Two thumbs up!
*Elixir just sounds right to me. Technically, an elixir is a sweet liquid containing alcohol. But, since espresso is clearly used to “cure one’s ills,” I’m going with it!
Every day that I go to work, I nearly go crazy…and here’s why…
The food. Nursing home food. It’s the same everywhere, so I‘m not picking on my employer. In my 15-year career as an Occupational Therapist, I’ve worked in at least a couple dozen Skilled Nursing Facilities (SNF). Hospital food is no different- I’ve worked in plenty of them, too.
The food at all of these places for sick and functionally impaired folks is abysmal. Can we really call it food? Make no mistake- this is a system-wide “healthcare” (i.e.- “keep you sick”) problem. Shall we thank our government and the USDA?
Here is an average diagnosis list for the typical patient I see in rehabilitation every day: HTN (high blood pressure), Hyperlipidemia (high cholesterol), CAD (coronary artery disease), DM (diabetes), OA (osteoarthritis), and dementia.
Many have a history of CVA (stroke) and/or cancer. Also, recurrent “antibiotic resistant” urinary tract infections are all too common ( MRSA – Methicillin-Resistant Staphylococcus Aureus).
This week I met a relatively rare specimen. She’s a “younger” woman (i.e. 70 years old) who fractured her leg while pruning a garden tree. She said to me, “I eat organic. I juice my vegetables. I eat kale.” She was “horrified” (her words) to have been served a hot dog and french fries for dinner on her first evening (with cake for dessert!) I truly felt her pain.
Now, let’s say you were admitted to the SNF with a CABG x 4 (a four-vessel Coronary Artery Bypass Graft) at mid-morning that same day. What did your nurse’s aide bring you for lunch?
“Beef Pot Roast, Baked Potato with Sour Cream, Green Beans and Strawberry Bavarian Cream with Whipped Topping.”
Lunch: beef, white potato, dairy, vegetable, white flour, sugar/HFCS, and oil/trans fats.
Dinner: high-sodium/high-fat/high-Nitrite animal trimmings, fried white potato, refined flour, and refined sugar.
The menu comes from “Dietician Consulting Service.” I guess these would be the Dieticians who promote chronic illness and death? Gee whiz, I must be naive to assume that a Dietician’s JOB is to develop menu plans with good nutrition.
I still have a menu from last summer, when the residents/patients were served grilled cheeseburger, french fries, and a root beer float for lunch, and then 3-cheese macaroni and cheese, peas, dinner roll with margarine, and an ice cream bar for dinner. I kid you not!
Can you believe that the daily meal plans consist primarily of meat, dairy, refined flour, white potatoes, refined sugar, unhealthy fats, and a very little vegetative matter? This is a healthy, balanced diet?
Not according to my lady patient with the lower leg cast. She must go out of her way to secure her own nourishing food. Your new coronary artery graft doesn’t have a prayer. There’s a very good chance you’ll become “vegetative” if you eat these non-nutritive substances.
Got fiber? Nope. Add your pain medications into the mix, and you’ve got some serious constipation. (No problem- you can rely on Milk of Magnesia, enemas, and/or manual fecal extraction.)
Veggies- WHERE ARE YOU?!?
The “Dietician Consulting Service” menu is devoid of nutrient density. It’s critically low in whole fruits, vegetables, mushrooms, beans, whole grains, and nuts/seeds. It’s critically low in fiber, phytochemicals (“phyto” means plant), anti-oxidants, and anti-inflammatory compounds. It’s disease-promoting and death-promoting.
I haven’t even mentioned the fact that the animals eaten every morning, noon and evening of every day, of every week, for every meal on this menu come from the worst of the very worst of the Hell holes called factory farms.
Now…are you surprised that going to work makes me nearly go crazy?