The excerpt quoted below is from a June 21 letter to the (NYT) magazine, in response to an article two weeks before, about a couple who became farmers of organically-raised livestock (that is, organically raised food-to-be). Sheila Seaman, of Leverett, MA, said in part:
“. . . There’s something just plain wrong with killing animals after treating them to a lovely and very short life. Is it better than killing them in horrific slaughter facilities after even shorter, truly miserable lives? Of course it is. But that doesn’t make it right or compassionate or decent.
“Those of us who spend time with chickens and pigs know that each has a personality and a rich emotional life, complete with humor, love, fears and worries. Dealing out death to those who cannot defend themselves, who are young and healthy, and who love life as we all do, can’t be justified by fulfilling the human desire for a tastier bit of dead flesh, which is the solid manifestation of the terror and death pain of those who trusted their caretakers to treat them well.”