vegansaurus!

01/03/2011

Happy New Year, your meat is full of fucking poisons!  »

Wired gave us all a smashing Christmas present to close 2010: the news that the 28.8 million pounds of antibiotics “used in agriculture,” i.e., fed to eating-animals, constitute fully 79.8 percent of all antibiotics sold in the U.S. That’s a 10 percent increase from 2000! Here, look at this hideous chart:

According to Wired reporter Maryn McKenna, nearly all of the antibiotics given to animals are also prescribed to people, meaning that “[w]hen organisms become resistant on the farm to drugs used on livestock, they are becoming resistant to the exact same drugs used in humans.”

Have you started your probiotic supplements yet, omnivorous friends? Oh, and careful about where you buy your “humane,” “organic” dead animals from, too, as First Class Foods recalled 34,373 pounds of ground beef on Thursday because of a delicious E. coli O157:H7 contamination. E. coli O157:H7?

E. coli O157:H7 is found on cattle farms and can live in the intestines of healthy cattle. The toxin requires highly specific receptors on the cells’ surface in order to attach and enter the cell; species such as cattle, swine, and deer which do not carry these receptors may harbor toxigenic bacteria without any ill effect, shedding them in their feces, from which they may be spread to humans.

[…]

There have been several unsuccessful efforts to control the spread of this illness by food advocates by promotion of the so-called “Kevin’s Law”. This law would give the FDA power to shutdown food processing plants that fail multiple inspections. This law has been vigorously opposed by the food processing industry.[19]

DELICIOUS.

09/23/2010

Lady Gaga, your meat clothes make me sick!  »

God, if that horrible Lady Gaga monstrosity wasn’t enough, now designers are sending meat dresses down the runway at Fashion Week. Jeremy Scott (who is this person? I just looked up his designs and they are HORRIBLE. I’m not going to link, though, because I don’t want to give him more publicity than I already am by writing this) got a standing ovation after he showed a skirt/bikini/godawful mess that looked like prosciutto. I don’t know what worse, the fact that is is so ugly or the fact that the New York Daily News says, “Unlike Gaga’s dress it only appeared edible,” implying that Lady GagME’s dress was made of REAL MEAT.

OH MY GOD! Her dress was real meat. How are you gonna do us like that, Lady Gaga? How are you going to talk about the rights of others and how we all deserve them as you are standing there wearing a dress made of animals who not only have no rights but lost their lives to cover your genitals as you stand there talking about love and equality? Where is your SELF-AWARENESS? and where was it when your designer was stitching 25 pounds of dead flesh to make you a garment? That sounds like a scene from some horrible fairytale.

And then she’s all about not meaning any disrespect to vegans or vegetarians—IN WHAT WAY? How do you “mean no disrespect” when you are wearing a piece of dead cow on your head? Oh, wait…I get it! You said you’re “the most judgment-free” human being, so it must be true. First: impossible. Second: so you’ve mastered the art of making grand statements about yourself with only a modicum of basis in fact; OK. Third: we don’t care if you’re judging us. THAT IS NOT THE POINT. The point is that you are making a statement that makes absolutely no sense and didn’t even register until YOU EXPLAINED IT and EVEN THEN, WHAT? Plus, meat fashion isn’t even original. The Kermit dress was better, as far as statements about cruelty go.

You’re making this really hard on me, Stefani Joanne! How am I supposed to continue defending “Bad Romance” and “Paparazzi” to haters when my own reaction to this meat-dress debacle is to scream “WHAT IS WRONG WITH YOU?” through a motherfucking bullhorn?

I can almost understand people who eat meat but don’t wear fur (LOOKING AT YOU, Bethenny “Any excuse to get naked” Frankel), but the amount of cognitive dissonance that must be taking place when one says "I hate fur. And I don’t wear fur", poses on the cover of a magazine in a MEAT BIKINI, and then wears a full-on MEAT DRESS to an awards show is scary. I do not understand how wearing an entire ensemble made out of raw beef is different than wearing fur. How does that even make sense? What, you’re using the entire animal? What, you’re using it to make a statement? Sorry, I can’t hear you over your rampant, Kelly Killoren Bensimon-levels of hypocrisy.

09/21/2010

Charlie Brooker’s modest proposal  »

Charlie Brooker has something to say about our attitude toward food and its presentation. As a satirical genius, he uses the porniest, most revolting writing possible to address it. Here he describes the experience of eating the titular item at Gourmet Burger Kitchen, which is a sort of “upmarket fast-food chain.”

You’ve got two options: tackle it with a knife and fork (the coward’s way out), or dislocate your jaw in the manner of a boa constrictor swallowing a foal, and heave it into your gullet, driving it home like a Victorian taskmaster pushing a buttered eight-year-old into a narrow chimney flue[.]

Order chips, incidentally, and your burger will be accompanied by a generous helping of deep-fried slabs the size and weight of piano keys. Eat there at lunchtime and you’ll spend the rest of the day feeling as if you’re incubating an immense, spherical beef-baby. And caesarean delivery sadly isn’t an option. Before bedtime, you’ll understand how it might feel to give birth to a banister.

What, he asks, makes eating this, with nearly twice the calories of a Big Mac, more socially acceptable than eating a Big Mac?

It seems the key to nurturing a successful chain of fast-food restaurants in modern Britain is to provide a less reprehensible version of something popular…while still enabling your customers to indulge in potentially ruinous gluttony.

I don’t think that that is exclusively a British solution. Isn’t In-N-Out the respectable person’s “drive-thru” burger? Or places like Fuddruckers, Five Guys, and Steak ‘n Shake? Fundamentally, they are McDonald’s: a place to get a quick, “American” meal. You’re still eating nightmare-food, it just comes in nicer packaging.

Charlie Brooker, however, because he is clever and disgusting, has a genius idea for environmentally friendly breakfast cafes: if you want bacon and sausage, cut the meat off your own body. It’s not nearly as offensive as the original Modest Proposal, as you’d only be eating yourself; it’d be vegan-friendly, for those of us who don’t feel as animal-rightsy as the rest of the group. You might even be able to use the lost blood to make black pudding, he says.

There’s something more to that idea—beyond the self-cannibalization joke: You can have as much meat as you can want, so long as you’re willing to give of your own life to get it. What would that mean if it were true? Right now, eating meat robs the future to reward the present; people in wealthy countries won’t feel the effects of their choices for some time—less the occasional terrifying food recall—but less developed nations have to make immediately felt compromises to support a meat industry; and some countries, like Tuvalu, could disappear under the ocean because of global warming.

That raises the question again: what price meat? If people continue eating it despite the horrific treatment of animals on massive factory farms; despite the human health risks posed by those farms; despite the destruction of land, including rainforest, not only to raise cows but to grow soybeans and corn to feed those cows—if they still want to indulge in tasty flesh, let them eat their own. Then maybe they’ll see it as valuable, instead of the commonplace junk they take for granted now.

Plus, you’ll be able to tell the vegans by how fat and happy we’ll be.

02/26/2010

Our favorite Olympian, horrendous dinner parties, vegan Peep(er)s, Gordon Ramsay’s blood, dogs dogs dogs and MORE in this week’s link-o-rama!  »

Aww, Hipster Puppies: “bernie moved to san francisco because it was more ‘laid back’ and ‘anti-consumerist’ than new york, but still manages to drink two cups of starbucks a day.”

First: Fun-times events!
The Bay Area Vegetarians are having their monthly Vegan Food Party on Sunday, Feb. 28 from noon to 3 p.m. at the Sharp Park Library in Pacifica! Click here for details and to RSVP.

Further adventures with BAVeg: The monthly Vegan Dinner, this time on Thursday, Mar. 4 at 7 p.m. at Loving Hut in Palo Alto! Details here.

The Fredonia Humane Society’s animal shelter has suddenly closed, and Best Friends Animal Society is working to find foster homes for FHS’s last eight dogs. Can you help? Email Tom ASAP!

Hey North Bay, Shollenberger Park needs your help! It is apparently one of North America’s premier bird sanctuaries, and threatened by the possible installation of an asphalt plant on its borders. Yes, an asphalt plant, which, gross. Help the birds, already!

Second: Weekend reads!
Friend of Vegansaurus’ Pawesome directs us to Buzzfeed’s roundup of the internet’s 30 “most important” cats of 2009.

Who’s the coolest athlete on Team USA? Hannah Teter, duh: gold-medal-winning snowboarder, vegetarian, and philanthropist!

Here’s another opinion on the Tilikum-the-killer-orca issue. Preview: FREE HIM.

We haven’t checked out Chronicle restaurant reviews in a while. Michael Bauer went to Gather, where chef Sean Baker, formerly of Millennium, cooks terrifying vegetarian and vegan food and reassuringly meat-tastic dishes like soups of goat and duck. Thank god, we can all get along! Even if “the staff can be a little strident,” those fucking hippies.

The Healthy Food Financing Initiative has $400 million for grocery stores to open in “food deserts,” i.e., areas where you can only buy food at convenience stores. Hopefully this won’t all go to Wal-Mart. But, yay groceries! Everyone needs groceries, duh.

Hey so sea lions have returned to Pier 39 after a months-long absence. No, we don’t know where they were, why they left, or whether these sea lions are even the same ones who used to chill there. It’s all very mysterious. If only someone could speak sea-roar.

Koalas are catching a species-specific disease called koala retrovirus, which acts upon their systems like AIDS does on humans—i.e., it makes them more susceptible to other illnesses that then become lethal. Because what we need are fewer koalas.

Smiling-time adorable photo break! This dog looks totally high! Which even I think is hilarious, and I find the idea of giving intoxicants to animals completely offensive!

The often useless California legislature is debating the creation of an online animal abusers registry, which would apparently function similarly to the sex offenders and arsonists registries. It’s sponsored in part by the Animal Legal Defense Fund; read more details here. (link via SuperVegan!)

The new nightmare dinner party: a butter-n-cheesestravaganza of Paula Deen recipes. Questions: would it all still taste like shit if you veganized it? Probably.

Something WAY MORE DELICIOUS: Sweet and Sara will be making Peeps-style vegan marshmallows this spring! I will take multiple dozens, please.

Foreign Policy magazine has a photo essay about life as a dog in China. There aren’t any explicitly gory or violent images, but some are disturbing.

There’s drama at Ike’s because the neighbors don’t like the crazy lines. Vegansaurus says, support your Ike, call ahead and pick up your order with minimal waiting!

So that’s vile: Jeremy Fox’s "other interests" now include an appearance at Cochon 555, an event in which five (5) chefs and five (5) winemakers prepare a dish from five (5) dead pigs. GET IT? We know he’s made it quite clear he was never a veg chef, and his exact role in this bloodbath is unknown, BUT STILL.

Are you nauseated yet? How does this collection of canned animal products make you feel?

In generally freaky food-related news, robots—partial and full-bodied—that cook! Well, sort of. Some of them ingest beer, and another “recount[s] awful jokes and chuckl[es] to herself.” I don’t know. At least robots don’t eat meat, right? Eh?

Gordon Brown Ramsay (duh!) makes a delicious vegetable-and-fingernail stir-fry with Ellen! This video is only a teeny bit gross.

European meat glue?  »

You know, it might just be time to re-think the way our “food chain” is working when we have to start worrying about things like how to best glue tiny, disgusting pieces of animal flesh together into a homogenous substance. Sadly, that has what we’ve come to. “Meat glue” is actually a substance called thrombin, which is derived from pig or cow enzymes, and a fibrous substance called fibrin. It’s designed to basically glue together different smaller pieces of meat into one bigger piece of meat. Yum, right? Well, you’re in luck if you live in Europe, since the European Union just approved the use of thrombin for consumption.

At least the Swedes are kicking up a fuss—the Swedish Consumer Association is protesting the EU’s nod that allows the substance into the food production system. Here’s hoping someone over there will be willing to listen and nip this Frankenmeat thing in the bud!

01/24/2010

Another salmonella-related meat recall  »

What is this doing taking up an entire post? Bill Marler reported on an outbreak of salmonella montevideo on Marler Blog—which “provid[es] commentary on food poisoning outbreaks and litigation”—on Friday, an entire day before the USDA actually announced the recall of 1.24 million pounds of meat, is what. Obama Foodorama is rightly pissed about this, especially considering that this is a Class 1 outbreak, meaning infection could have serious consequences (read: death).

Ha ha SO CUTE. You know how salmonella outbreaks occur? Animal poo gets into the food. Exposure to high temperatures destroys the bacteria, but the recalled products this time are all salamis, which are cured meats—meaning, they don’t get cooked! Enjoy your salmonella sandwiches, fellow citizens! Something like 184 of you in 38 states already have.

Thanks, USDA, for taking such good care of us all. The only thing that makes me feel safe about food anymore is that I eat vegan, and even then it’s iffy.

01/22/2010

Movie review: Meat, the thinking person’s slaughterhouse documentary  »

This is a pretty obscure film, but I’ve LOVED Frederick Wiseman’s documentaries* ever since I saw Welfare in law school. So when I learned he once pointed his camera at the inner workings of a slaughterhouse and meatpacking facility in 1970s Massachusetts, I knew I had to watch it. Not only does Wiseman show cattle and lambs rounded up, fed, slaughtered, and turned into meat products, but we also see footage of animal auctions, the rather mundane administration of the company, labor meetings, and marketing discussions—Meat made me feel like I was a part of every aspect of a meatpacking company.

Wiseman refuses to provide narration, thereby forcing the viewer to take what they will from Meat. Thus, the movie plays like a seemingly unbiased, unemotional exposé of an industry typically unexposed to the vast majority of the country. The veil between animal and meat product is the disconnect animal rights activists fight against on a daily basis—despite what the dairy industry would have you believe, I’m pretty sure none of their cows in California are happy. In lifting the veil, Meat felt to me like a precursor to PETA videos. But while that horrific footage will never find their way into a high school classroom or aired on television due to their overtly politicized message, Wiseman presents Meat so evenhandedly that one could actually imagine such market penetration, much to the meat industry’s dismay.

But oh dear god; watching Meat is no less unsettling. Trust me when I say Wiseman doesn’t pull any punches. I’m stating the obvious, but the slaughterhouse scenes are beyond ghastly. I can’t describe my revulsion at watching a cow’s skin, intestines and head being ripped from its body. I’m bracing myself for the inevitable nightmares; the film’s visceral impact is crushing.

I also have to admit feeling really bad for the employees on the slaughterhouse floor, dismembering cows for 40 hours a week, 52 weeks a year. Can you imagine the psychic trauma of that job? The Texas Chainsaw Massacre analogized slaughterhouse workers to a nation besieged by bloody images from Vietnam for very, very good reason. You might think “Well, they should just get another job,” but keep in mind that it’s rarely a seamless process to transfer jobs, particularly in this job market, particularly in certain parts of the country and especially for the undereducated. Anyhow, in addition to screaming “WHY ARE THEY CUTTING UP THAT VERY CUTE LAMB?” Meat also made me ponder the abusive psychological and economic power dynamic involved in the production of every steak.

Put it this way: if PETA videos are the porno of animal abuse videos, designed to grab the viewer’s attention and heighten their emotions, Meat is the calm, investigative PBS special. This is the thinking person’s slaughterhouse documentary—there’s a sentence I never thought I’d write—best for educating your friends and family about the reality of meat production and animal commodification. In this respect, I thought Meat was an utterly engrossing masterpiece. Alternately, in the sense that Meat required me to watch a lot of grisly, gruesome footage of harmless creatures being killed and dismembered like a real-life horror movie, I really hated it.

Damn. Someone owes me some vegan booze for making it through this one! I promise my next installment will be more upbeat! [Ed note: If you would like to watch Meat, Jonas reports having seen a copy at Lost Weekend Video.]

*Wiseman’s fantastic La Danse: Paris Opera Ballet is currently playing at the Roxie. Don’t miss it!

Zach Cincotta is a vegan movie obsessive who, along with his vegan brother, discusses his thoughts on every movie he watches at Le Souvenir d’un avenir. When he’s not slowly burning out his projector bulb, Zach is an entertainment and business attorney representing awesome bands, record labels, and other small businesses. His previous movie reviews for Vegansaurus can be found here, you can contact him here, and follow him on Twitter here. Phew.

01/21/2010

BEEF!: nicht für Frauen—unless your Mann gives it to you  »

We’ve discussed this idiocy before, how eating meat should make you a real big man, with manly muscles and a manly penis and all those other attributes that make the ladies and lady-dudes just swoon. Worse, as painful as it is to consider our grandparents having to suffer that bullshit in the ’50s, it looks like we’re being subjected to it again. To wit: not only is everybody eating meat, raw meat, but according to some Hamburghers,* beef in particular is a Man’s Food and should be revered as such, in its own magazine with fancy title-punctuation: BEEF! for Men with Taste. Oh Germany, how clever you are. The Double X blog has a tidy little dissection, as it were,** but which doesn’t go far enough—roll your eyes at the disgusting-in-all-senses-of-the-word articles, shake your fist with rage at the “men are chefs, women are cooks” stereotypes, because even when dudes take on kitchen responsibilities it is all fun and games and aren’t they creative with their amaaaazing dinners and photos and knife collections! Ladies, leftovers casserole again? Boring, gross, make me a sandwich and/or pie, bitch! GOD, variations on this joke will never get old.

All of which is, yes, obnoxious in the extreme. Even when everyone’s wearing an apron, someone’s taking His more seriously than Hers—especially when His is covered with aromatic, erotic, freshly butchered lamb’s blood,*** and Hers is caked with rapidly cementing flour-and-dishwater paste. The Editor in Chief of BEEF! says so himself (sample quote: “Women cook because they have to. For the kids who come home hungry at lunch, or in the evening for their partner. Men cook because they want to. Because it’s their hobby, their passion.”) It’s hard in there for a grrrrl.

It’s also hard out there for a dude who doesn’t want to eat meat. He’s not a man’s man, you see; how can he be, if he’s not willing to hunt and kill a meal for you, or at least craft supper out of the murdered remains of a less powerful animal? First you eat your meat to grow up big and strong, and once you are big and strong, you eat meat to prove you’re still at the “top” of the “food chain” (do we think about any other “chains” in terms of “tops” and “bottoms,” by the way?). That’s logic—manly logic! BEEF! logic!! The kind that comes to you after your brain has melted from BSE. Possibly the same that assumes anyone believes any of this anymore. Our favorite ways to insult a vegetable-eater’s looks—“anemic,” “anorexic,” “pale”—are all synonymous with weakness, frailty, the physical opposite of the macho man with his heroic penis and big creative brain. I mean, what do we eat, salads? Not even real food! Certainly not food worth using “Knives to Die For” on!

BUT: What’s the point? BEEF! isn’t really a magazine, in the sense that issues are published with any regularity (the first is dated October 2009; the second is due in May 2010) or that it’s supposed to do anything besides idolize a lifestyle that only ever existed between the pages of Playboy. Maybe with the rise of power German ladies, unemployed German dudes needed to carve out some space for themselves—the world being divided into G.R.O.S.S. members and everyone else—or maybe I shouldn’t have written this response at all, because manufacturing trends is stupid, this magazine’s premise is silly, and meat is fucking disgusting. Given the choice, I’d much rather kiss a man who doesn’t eat meat—ethics are hot, they imply you have a brain.

[For further reading on meat and gender roles, do please visit the Sociological Images blog.]

*SEE WHAT I DID THERE?
**ON FIRE with the wit today. I’m so sorry.
***BARF OK kill me now.

01/08/2010

Weekend events, miracle stories, bacon-hate, breast injections, a passel of crazies and more in this week’s massive post-holiday link-o-rama!!!  »

Opening tonight at the Roxie: Mine, a documentary about New Orleans residents searching for their lost pets after Hurricane Katrina. Tickets are still available for tonight’s shows at 7 and 9, and it plays through Thursday, Jan. 14. The Roxie is at 3117 16th St., between Valencia and Guerrero Streets.

The long-awaited first-ever East Bay Vegan Bakesale is happening tomorrow, Saturday Jan. 9 from 11 a.m. to 4 p.m. at Issues, at 20 Glen Ave. at Piedmont Avenue in Oakland!! This will be super-exciting, don’t be a jerk and miss out!!

After Saturday’s bakesale, head over to the Rocket Dog Rescue and Muttville fundraiser beer bust at Mix Bar, at 4086 18th St. at Castro Street. There’ll be snacks, entertainment, and a raffle; the fun is scheduled for 3 to 7 p.m.

On Sunday, Jan. 10 from 3 to 7 p.m. is the Food Not Bombs Vegan Chili Showdown! It’s at 3030B 16th St. at Mission Street, across from the 16th Street BART station. The entry fee is $7, and FNB will provide music and cornbread. MUSIC AND CORNBREAD ALL RIGHT.

In other weekend happenings, SFist reports that Mission Minis opens today. They have vegan options and it’s but two blocks from Vegansaurus HQ. You do the math.

Have you heard of Green Coriander? It’s a new take-out-only Indian place in San Francisco that’s offering a 20 percent discount to anyone who mentions they read about it on Mission Mission (you could say you were directed to them through MM via Vegansaurus, too, if you wanted). This week’s menu is nearly all vegan, too!

The Kitchn lists its top 25 meatless recipes from 2009, 19 of which are vegan!

A (borrrrrrring) Q & A with Food, Inc. director Robert Kenner, in which he says he is “not setting out to be a vegetarian,” which, duh and shut up, although he does say something about “chang[ing] the argument” of a libertarian, so that’s not so bad.

And then the LA Times comes back with a sound op-ed on food and farming, and not yelling so much about all of it because civility.

YES YES YES times 1 billion: the first page of the first chapter of Nicolette Hahn Niman’s new book, Righteous Porkchop: Finding a Life and Good Food Beyond Factory Farms is available online now!!! Hypocrisy has a new handbook, AWESOME!

Even Foster Farms is grossed out by the “water, salt, lemon juice solids, natural lemon flavor, cane juice, corn syrup and other natural flavorings” injected into chickens post-slaughter to make them more appetizing to consumers.

Did you catch the Bob Barker interview about the Sea Shepherd on Rachel Maddow’s show on Tuesday night? It was great, as is nearly everything to do with the great Bob Barker.

Marion Nestle predicts that the meat industry will “push back hard” this year after the beatings it took in 2009. As do we!

Finally, Grub Street proves that we are not the only ones totally grossed out by bacon on goddamn everything.

Vegan feminist hero Jill at I Blame the Patriarchy alerts us to the repulsive practices of the Bravo Meat Packing slaughterhouse in New Jersey.

It’s an epiphany miracle: a frozen kitty comes back to life!

"This guy is really afraid of cats and his friend is trying to help him with his fears! That is so helpful and nice." We really, really love The Awl.

We really, really do not love crazy people who get their cats tattooed. Also, who the fuck tattooed the cat? All of you are insane assholes.

FREE STUFF: Say the secret word—as of press time, it’s “twitter”—at Gracias Madre and get a free Eel River IPA. Tip via SFoodie.

Francis Lam rebuts that ultra-obnoxious “plants have feelings, so get off your high (figurative) horses, vegetarians” New York Times op-ed; unfortunately, he ends with precious little “just say grace for everything you’re eating” attempt to absolve the eater of culpability for everything on his/her plate, including animal products, and in doing so resolves nothing. Nice going, smarty.

The Huffington Post thinks it’s clever: a fake meat slideshow! Look, without Tofurky deli slices, Soyrizo, or shrimp crafted from root vegetables, it is incomplete to me.

What’s going on with soybean cultivation? Oh, only that growing so much of it to feed all those animals you omnivores eat is the main contributor to the destruction of South American rainforest. No big.

12/10/2009

Today’s easy, five-second activism for factory-farmed pigs  »

I’m pissed off. Earlier this week, I contracted swine flu (yes, H1N1) which really sucks and you don’t want it, not even a little for recreational purposes. I had been dwelling on how I went vegan to get away from this kind of shit, and it finally dawned on me when Maria sent along word of Farm Sanctuary’s No Downers Campaign.

Dragged, beaten, pushed with forklifts and shocked with electric prods — these are the routine methods used by workers to get pigs and other farm animals too sick, injured or weak to walk on their own onto slaughterhouse kill floors, and the reason Farm Sanctuary, the nation’s leading farm animal protection organization, is petitioning President Barak Obama to put an end to this abuse by issuing regulations to prevent these animals—called “downers”—from entering the food supply.

Swine flu is the pigs’ revenge. And like any biblical revenge scenario, retribution is arbitrary, capricious, and swift. Bacon is so ironic and awesome right now that even vegan bacon flavoring is muddying the waters as the Pig God fails to properly distinguish friend from foe.

Factory farms still suck, people, and they’re not going away. They beat the shit out of pigs, electrocute them and are constantly coming up with new and inventive means of torture. They crowd pigs together in brutal, filthy conditions until disease spreads and jumps over to humans and even cats. And if my cat gets swine flu, then we will meet in the Octagon, factory farmers, and I will end you. It’s fucking ON.

In the meantime, call it Stockholm Syndrome if you want, but I’m siding with the pigs. This is their revenge, and I can’t blame them for one second. So sign Farm Sanctuary’s petition to end the abuse of pigs. Then send it around to everyone you know and make them sign it. Their goal is 20,000 signatures to remind President Obama of his campaign pledge to give a shit about animal cruelty.

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