PETA Cheapens the Holocaust-Eating Meat Worse Than Holocaust

JoeSabia.com via Frontpagemag.com ^ | 10/16/03 | Joseph J. Sabia

[kattracks]

The Cornell Coalition for Animal Defense (CCAD) — the campus chapter of People for the Ethical Treatment for Animals (PETA) — recently sponsored a student-funded event in which victims of the Holocaust were compared to starving cows and chickens. The event, called “Holocaust on Your Plate,” is part of PETA’s nationwide attempt to gain sympathy for the animal rights movement. CNN first reported on PETA’s insanity in February 2003, when the fringe group’s anti-Semitic campaign commenced.

The CCAD demonstration, which took place in front of Cornell’s student union, was highlighted by the presence of several 60-square-foot panels with photos of concentration camp prisoners alongside pigs, chickens, and cows. One such placard explained the group’s moniker:

"During the seven years between 1938 and 1945, 12 million people perished in the Holocaust. The same number of animals is killed every four hours for food in the U.S. alone. The Holocaust is on Your Plate."

During the rally, Matt Prescott, a PETA representative, gestured to the panels and yelled to onlookers, “Suffering is suffering!” In a statement released to the press and reported by CNN, Prescott offered his rationale for comparing concentration camps to American farms:

"The very same mind-set that made the Holocaust possible — that we can do anything we want to those we decide are 'different or inferior' — is what allows us to commit atrocities against animals every single day."

Prescott went on to tell the Ithaca Journal:

"[During the Holocaust] people were beaten, abused, and herded to death. Today, 28 billion animals a year in the United States are subjected to similar treatment."

CCAD members Racheal Wechsler and Amy Icodae handed out literature containing such lovely sentiments as:

“Decades from now, what will you tell your grandchildren when they ask whose side you were on during the ‘animals’ holocaust’? Will you be able to say that you stood up against oppression?”

Their pamphlets also quoted German Jewish “philosopher” Theodor Adorno:

“Auschwitz begins whenever someone looks at a slughterhouse and thinks: they’re only animals.”

The day after the Holocaust event, the Cornell Daily Sun published a column by Alex Bomstein, a student at Cornell and a member of the local Green Party, in which he wrote:

“The difference between you and a lizard is just a massive exaggeration of the difference between you and me... So let us not judge others by the base pairs of their DNA, but by the content of their beings. By something that really matters.”

Mr. Bomstein may be quite a bit closer to the lizard than the rest of us. Would he — or any of the individuals associated with PETA — have considered a comparison between slavery and animal captivity? Would they have supported bringing giant posters to Cornell that compared black slaves to caged hampsters? Never. But Jews are a group that is easily targeted because anti-Semitism is en vogue on America’s college campuses.

While many Cornell students expressed shock and dismay at the CCAD’s demonstration, they really should not be too surprised. When the rights of animals are equated with the rights of man, man is diminished. The animal rights coalition’s equating of the Holocaust with the killing of farm animals is a logical conclusion for a movement that has no belief in God or in the moral superiority of man. In the animal rights universe, a cockroach exterminator is just an updated version of Heinrich Himmler. There is no reasoning with these people because they are kooks.

Still, a number of Jewish students tried to get into sophisticated arguments with CCAD members. These discussions generally devolved into debates over the similarities between the respective digestive tracts of cows and humans. A few enraged students even started screaming, “Jews are not pigs!”

While their outrage is understandable, these students did not do themselves any favors. When kooks are making jackasses of themselves in public, the best strategy is to get out of the way and let them destroy themselves. Laughing at, shunning, or ostracizing these people are all fine strategies. But when a sane person gets into a public shouting match with a lunatic, passersby can’t tell who is who.

The CCAD’s “Holocaust on Your Plate” rally achieved three major goals. First, the event demonstrated how morally bankrupt the animal rights movement is. Second, it showed that some young people have no conception of what the Holocaust was. And third, it revealed that in the absence of God, evil reigns. PETA’s evil placards serve as an important reminder of the inevitable conclusions of moral relativism.

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Joseph J. Sabia is a Ph.D. candidate in economics at Cornell University.

[.45MAN]

If there ever was a reason to go back to cannibalism Peta is it...Well, actually Greenpeace runs a close second..

[clee1]

In the animal rights universe, a cockroach exterminator is just an updated version of Heinrich Himmler. There is no reasoning with these people because they are kooks... When kooks are making jackasses of themselves in public, the best strategy is to get out of the way and let them destroy themselves. Laughing at, shunning, or ostracizing these people are all fine strategies.

These people just crack me up!

I'm a member of PETA too -- People Eating Tasty Animals.

[Ichneumon]

PETA Cheapens the Holocaust-Eating Meat Worse Than Holocaust

PWEETA: People Who Enjoy Eating Tasty Animals (anti-PETA parody site)

And:

MeatShake (Joke website -- at least I *hope* it's a joke...)

[Sapper26]

So let us not judge others by the base pairs of their DNA, but by the content of their beings. By something that really matters.”

Now that seems like a reasonable request. The 'content' of the beings known as cattle is beef - I judge that to be mighty tasty. The 'content' of the beings known as pigs is pork - I also judge that to be mighty tasty. Gee, this is easier than I thought.

[Wondervixen]

Wouldn't you like to be standing behind one of these Peta pricks (who's busy mouthing off this drivel) with a pillow case full of doorknobs?

[reagan_fanatic]

In the meantime, we murder millions of our own species while still in the mother's womb, and where is PETA's indignation?

Why aren't they protesting this?

[GOPJ]

Look up "kook" in a dictionary and you'll see a picture of a PETA person holding a sign...

When kooks are making jackasses of themselves in public, the best strategy is to get out of the way and let them destroy themselves. Laughing at, shunning, or ostracizing these people are all fine strategies. But when a sane person gets into a public shouting match with a lunatic, passersby can’t tell who is who.

[appalachian_dweller]

>> I'm a member of PETA too -- People Eating Tasty Animals. <<

Me too! Which chapter are you with? LOL!!!

If God hadn't meant for man to eat animals He wouldn't have made them taste so good!

btw - the beef is under the pickle...

[Publius6961]

I had to think a long time before starting this post.
There is no way to do it other than typing it in here.

Does anyone besides me realize that simply commenting on PETA activity gives them recognition as something worth thinking about?

Seems to me that the best response to their mindlessness is to totally ignore them. Maybe nervous laughter?

[clee1]

Does anyone besides me realize that simply commenting on PETA activity gives them recognition as something worth thinking about?

Well, heck no! The whole pathetic, hankie-wringing bunch is pretty dang amusing. :) And completely ineffective as a "protest" group.

[sauropod]

Cheapening human life ping!

[Kenton]

Ah yes, this reminds me.... Pennsylvania's early muzzleloader season starts Saturday, I'll be "making meat" myself, hopefully.

Wish me luck!

[mhking]

God hath prepared a place for his animals.....right next to the vegetables.

Just damn.

If you want on the new list, FReepmail me. This IS a high-volume PING list...

[As i mentioned, the B/C & JD! lists are going to float into and out of whack over the forseeable future, while I try to cobble a rig back together for myself. My apologies for any incovenience or misunderstandings in this time frame. New signups/removals may be flaky in this time-frame as well; please bear with me, and keep in mind you may have to FReepmail me more than once for me to get it done. Thanks again!]

[BSunday]

I'm a member of PETA too -- People Eating Tasty Animals.

Here in Norfolk, where PETA is based, we also call them People Embarrassing the Tidewater Area

[BSunday]

The local FM rock station sponsors a fishing tournament every year right across from their headquarters. It's hilarious.

[hchutch]

Does anyone have a good recipie for veal parmesan they could post here?

[mhking]

Does anyone have a good recipie for veal parmesan they could post here?

I'm sure Carlo has a fantastic one that will suffice!

[carlo3b]

Ok, you asked, and these are the real thingys. Enjoy... :)

VEAL/CHICKEN PARMIGIANA

• 3 lb. veal/chicken cutlets  (8 cutlets)(6 chicken boneless skinless)
• 3 c. Italian seasoned bread crumbs
• 1 c. flour
• 1 egg
• 1 1/2c. milk
• 1/2c. vegetable oil
• 1 bell pepper
• 8 slices Mozzarella cheese
• 1 can sliced mushrooms (fresh if you have them)
• Salt and Pepper
• Pasta Sauce (see below)


Preheat oven 350 degrees. Pre-grease 9"X12 " casserole
1) Salt and pepper cutlets.
2) Mix egg and milk together, dip the cutlets into the flour, then the egg mixture and then into seasoned bread crumbs.
3) Fry in oil until browned.
4) In casserole spread a little sauce on bottom. Place cutlets on top with a little sauce. Add mushrooms and two slices of mozzarella cheese on each cutlet.
Top with a slice of bell pepper and cook until hot and bubbly, about 45 minutes at 350 degrees.

These are true greaseball gravys.. rich, garlicy, oregano, bread dippin sauces! Just remember, if you ask any Italian family how to make the real thing, you will get a fight about which way to do it, even if they live under the same roof... Bwhahhahahhahhah

OLD FASHION ITALIAN MEAT SAUCE

This recipe makes plenty of sauce for two meals, so enjoy some with this menu and freeze the remainder for another time. The sauce is great over tortellini, penne or fusilli.

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 Tablespoon of dried Parsley
• 3/4 pound extra-lean ground beef
• 2 large garlic cloves, chopped
• 1 28 ounce can Italian plum tomatoes (yes, you may use tomato sauce, but it is different, trust me)
• 1 16 ounce, or 2, 8-ounce cans tomato paste
• 1 teaspoon dried basil
• 1 Tablespoon dried oregano
• 1/2 teaspoon garlic powder, (sprinkled over while boiling)
• 1/8 teaspoon dried crushed red pepper (to taste)
• Salt and pepper
• Freshly grated Parmesan or Romano cheese

1) Heat oil in heavy, medium size saucepan over medium heat.
2) Add onion and cook until tender, stirring occasionally, about 8 minutes.
3) Add ground beef parsley, and fresh garlic and sauté until meat is no longer pink, breaking up with fork, about 5 minutes.
4) Puree tomatoes with juices in processor. Add to saucepan. Add canned tomato paste, herbs and dried crushed red pepper. Simmer 45 minutes to an hour and a half (until it thickens), stirring occasionally and seasoning sauce by taste, with salt and pepper. Some folks add a tablespoon of sugar, however we do not.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well. Place pasta in large bowl. Add enough sauce to coat; stir. Serve, passing cheese separately.
2-4 servings; can be easily doubled or tripled.

---

Italian Pasta with Bolognese Meat Sauce

This is quite different than southern Italian red sauce, and a traditional northern Italian tomato sauce. Did you know that northern Italians eat more Rice, and Polenta than pasta?

• 2 Tbls olive oil
• 1/2 c medium onion, finely diced
• 3 garlic cloves, minced
• 1/2 c minced carrot
• 1/2 c chopped celery
• 16 oz ground veal, or 8 oz each, lean beef and pork
• 1 c whole milk
• 2 x 12 - 14oz cans Italian plum tomatoes, diced, and drained
• 2 tsp. Salt
• 1 tsp. fresh ground pepper
• 1/4 tsp. ground nutmeg
• 12 oz your favorite pasta, prepared by following package instructions
• 3 oz freshly ground Parmesan cheese, plus more available for guests tastes
• 1 tsp. of fresh or 1/2 tsp. dry, parsley (optional)

1) In large heavy saucepan, heat oil; add onion and garlic and sauté until onion is translucent.
2) Add carrot and celery and sauté for about 3 minutes; add meat and cook, stirring constantly with a fork, until meat is crumbly and loses its pink color.
3) Add milk and cook over low heat, stirring frequently, until some of liquid has evaporated, about 3-5 minutes; add remaining ingredients and bring to a boil. Reduce heat and let simmer, stirring occasionally, until sauce is thick and creamy, about 30-45 minutes.
4) Meanwhile boil pasta, until it begins to stretch when pulled (al dente), quickly drain, and toss immediately into meat mixture, and sprinkle with cheese, and parsley. Toss as you serve each guest.
Makes 4-6 servings

[carlo3b]

You ping, I answer.. :)