Dear Editor,
This week, President Biden will pardon two turkeys at the White House, a symbolic gesture of mercy. Yet, over 224 million turkeys endure a far grimmer fate every year in the U.S. These gentle birds are raised in overcrowded sheds thick with toxic fumes, their beaks and toes clipped to prevent stress-related aggression.
At just 16 weeks, turkeys are slaughtered—throats slit, bodies dumped into boiling water for feather removal. Meanwhile, their meat, laden with cholesterol and saturated fat, poses health risks to consumers.
But there’s promising news: U.S. turkey production has declined significantly as more Americans embrace plant-based options. Let’s celebrate our good fortune this Thanksgiving with a cruelty-free meal—plant-based roasts, seasonal vegetables, fruits, and grains. An internet search for “vegan Thanksgiving” offers countless delicious, compassionate recipes.
Mario Vincelette, Rutland
