We are Melbourne Pig Save, an animal rights group speaking up for helpless animals who have no voice of their own, animals who are exploited in every way possible in the most gruesome and horrific ways one can imagine. We are here today to highlight the atrocities committed against pigs.
Today Adrian Richardson’s restaurant La Luna Bistro, is holding 2 sittings serving suckling piglet, one at 12pm and the other at 6pm, charging guests $98 per head. A number of sittings have already taken place over the last few weeks as part of the Melbourne Food Festival, and all have been sold out.
Today Adrian Richardson has given us the opportunity to point out that what he claims to be ethical, is actually unethical. Where he sources pigs from may be the lesser of cruel in a cruel system that exploits animals for human benefit, but he is forgetting that animals do not ask to be born just so they can be killed and eaten. Animals do not want to die and be exploited in the process, they value their lives and wish to preserve it, just as we humans do.
So what is a suckling piglet? A suckling piglet is defined by Adrian Richardson as a 4kg to 8kg piglet, aged from several days to 4 weeks old or thereabouts. A suckling piglet is a baby who is still drinking their mother’s milk and has not yet been weaned.
Suckling piglet has been given the status of a delicacy in the culinary world, and because they are still so young, their bodies have not developed. To quote Serious Eats ‘a young pig’s flesh is so rich in collagen and has yet to develop strong robust muscle fibres, roasted suckling pig is incomparably moist, tender and delicate’.
Suckling pig features In Adrian Richardson’s book ‘Meat’, where the main ingredient is a 4kg piglet, serves up to 8 people and is roasted whole. A 4kg piglet is only about 2 and a half weeks old. The growth scale on the Midwest Research Swine website tables the following examples of a piglet’s age and correlated weight:
Today Adrian Richardson’s restaurant La Luna Bistro, is holding 2 sittings serving suckling piglet, one at 12pm and the other at 6pm, charging guests $98 per head. A number of sittings have already taken place over the last few weeks as part of the Melbourne Food Festival, and all have been sold out.
Today Adrian Richardson has given us the opportunity to point out that what he claims to be ethical, is actually unethical. Where he sources pigs from may be the lesser of cruel in a cruel system that exploits animals for human benefit, but he is forgetting that animals do not ask to be born just so they can be killed and eaten. Animals do not want to die and be exploited in the process, they value their lives and wish to preserve it, just as we humans do.
So what is a suckling piglet? A suckling piglet is defined by Adrian Richardson as a 4kg to 8kg piglet, aged from several days to 4 weeks old or thereabouts. A suckling piglet is a baby who is still drinking their mother’s milk and has not yet been weaned.
Suckling piglet has been given the status of a delicacy in the culinary world, and because they are still so young, their bodies have not developed. To quote Serious Eats ‘a young pig’s flesh is so rich in collagen and has yet to develop strong robust muscle fibres, roasted suckling pig is incomparably moist, tender and delicate’.
Suckling pig features In Adrian Richardson’s book ‘Meat’, where the main ingredient is a 4kg piglet, serves up to 8 people and is roasted whole. A 4kg piglet is only about 2 and a half weeks old. The growth scale on the Midwest Research Swine website tables the following examples of a piglet’s age and correlated weight:
People are literally eating infants when they eat suckling piglet.
Adrian goes on to say: "It is traditional to present and carve the roast piglet at the table."
It is not just La Luna Bistro who serves suckling piglet, it is a common dish amongst many Melbourne restaurants, here’s a list of those who have been known to also serve up suckling piglet, just to name a few.
There are Melbourne businesses you can order suckling piglet through, such as Yarra Valley Custom Meats which notes it’s the place to get the best tasting suckers ‘sized from 8-12kg for a sucker’, this means they are aged 4 weeks to 6 weeks respectively. They proudly note they are ‘free range’.
La Luna states they source their pigs from the western plains which is Western Plains Pork based in Mt Mercer, west of Ballarat in Victoria.
Western Plains Pork is a free range pig farm producing the label Golden Plains Five Star Pork. The owner Judy Croagh says pig farming is highly regulated.
Western Plains Pork pigs live in an outdoor bred environment. What does this mean? According to their website, this means the sows live outside in paddocks and give birth to their piglets outside. The piglets are then weaned at 4 weeks of age and moved into straw based open ended huts. Their website also states that only 7% of pork product in Australia is grown outdoors. However according to Choice, only 3% is free range. For arguments sake we can meet in the middle and claim 5% are free range.
Western Plains Pork has a 9 year paddock rotation plan. For the first 3 years pigs live in a section of paddocks, at year 4 and 5 lucerne crops are grown, years 6 to 9 cereals crops are grown and at year 9 the land is ready for the pigs to return. All this 9 year cycle demonstrates is how destructive farming animals is and how long it takes to prepare the land for pigs to live on again, 9 years!
That was some information about La Luna, suckling piglets and the supplier Western Plains Pork.
Now, we’ll quote some comments Adrian Richardson has made about vegans. In an article in the Courier Mail back in 2015, it states.
"TV chef Adrian Richardson is fed up with tofu munching food extremists who say we shouldn’t eat meat. He warns there is a vegan Hezbollah operating in Australia that is determined to destroy the beef, pork and poultry industries."
When he describes vegans as a vegan Hezbollah, he is referring to vegans as being militant. We’d like to point out that he also forgot to mention we are also wanting to eliminate all other meat industries such as goat and sheep, the dairy, egg, animal research and experimentation, and animal entertainment industries.
He goes on to say
"Humans were hunter-gatherers and nothing would change that. Ancient African tribes hunted wild game and the Australian Aborigines hunted kangaroo."
To compare our existence today to those of our ancient ancestors is laughable. The way we live in modern times is a far stretch from those days, Adrian needs to get with the times.
He also says
"I get 3 day old suckling pigs and roast em up. I love it. You can almost chew up the bones, they are so soft."
Before we move on to the animals, we’d just like to mention this. Adrian Richardson has also been known to underpay employees. Last year he was ordered by Fair Work to reimburse several after failing to pay them their correct entitlements, including weekend penalty rates. According to an article in Fairfax Media, one employee was repaid up to $10,000 after she was routinely denied basic entitlements, however this was conditional on the woman signing a non-disclosure contract. Another employee was paid a flat rate of $14 when he was entitled to around $21.
This is the person who claims to source animals from ethical farms.
The ethical label is bandied around in the animal food industry like it is something that can actually apply to the exploitation of animals. But raising animals for them and their by-products to be eaten by humans is inherently cruel. Even if they somehow have a nice life, in the end they are still killed, treated like a commodity and not like the feeling being they are.
Words like humane, free range, natural, ethical and outdoors and then certified from organisations such as the RSPCA, create an illusion that the animals somehow do not suffer, are treated well, live in great conditions, live enriched lives and offer themselves up to die happily for consumers. It is all a marketing ploy to make the consumer feel better about what they are doing, eating bits of an animal who suffered and did not want to die a torturous fearful death.
Now let’s talk about the other 95% of pigs raised to be eaten by humans, the 4,750,000 out of 5 million.
And I’ll start with the 4 piglets you see here with us. The story we have been told is this.
The piglets were found already dead in a piggery. A piggery known to supply one of the 2 big supermarket chains. Two had lived for a short time before they died, we estimate them to be only a few weeks old and they already have the stench of pigs confined to live in their own filth, infused into their little bodies. The other 2 were dead at birth, the casing still surrounding them. One of them is so little that she reminds me of a small bean. Death at such a young age and being born dead is common place in piggeries. All animals used for us humans are victims for human sacrifice, it’s just that some die sooner rather than later. The ones who die at such a young age can be considered the lucky ones.
How did these little babies die? We don’t know for sure for the 2 who died at a few weeks of age and can only guess what may have been the cause. They may have been overlain by the sow, meaning squashed by their mother and suffocated to death. This of course happens by accident. Piglets may be cold and huddle against their mother, floors may be slippery meaning the sow finds it hard to control her movements, losing her footing and toppling down on the babies.
Others reasons for death can be chills, failure of colostrum intake, diarrhoea and birth defects.
Piglets can die from chilling when heating in the farrowing crate is inadequate or non-existent. New born piglets can’t produce heat and need it provided for them. Without proper heating piglets become weak, slow moving and are cold to the touch. They eventually fall into a coma and die.
Colostrum intake is needed for piglets to acquire immunity. Colostrum is in the sow’s milk and is needed to be taken in as soon as the piglet is born to develop antibodies. If not they are susceptible to dying of bacterial infection such as E.coli poisoning. E coli is found everywhere but is concentrated in piggeries due to the confinement in filthy conditions forced upon them.
Diarrhoea or scours can occur in very young piglets from 1 to 7 days old if there is an inadequate vaccination program for the sows. In piglets aged a few weeks old the main cause of diarrhoea is coccidiosis which are microscopic parasites that cause damage to the intestine.
Defects can occur such as splay legs, a common problem where the piglet can’t stand up or walk properly due to muscle weakness. The slippery floor surfaces of the farrowing crate exacerbates the problem. Affected piglets can’t suckle properly or avoid being overlain.
Where are these piglets born? They are born in a cage called a farrowing crate, a contraption the sow is moved to about a week before giving birth, and she stays there with her babies until they are weaned from her, that is, forcibly weaned from her, at around 3 to 4 weeks of age. These literally are cages the mothers are kept in, they are so restrictive they can’t even turn around. The sow can lie down to nurse her babies, and she can stand up, but that’s it. These crates measure 2 metres long and 50 cm wide.
What is the reason these cages are used? The industry says it’s for the pigs’ own good and for the protection of the piglets. The reality is that it is about convenience, as it’s easier for the sows who are protective of their babies, to be controlled. It is also less labour intensive as compared to if they were to give them more space, as it means more cleaning, and less sows to be crammed into a shed to be breeding machines on a constant cycle of being pregnant and giving birth.
To see row upon row of farrowing crates in a large shed is overwhelming, all those mothers trapped in a cycle of exploitation, all those little babies being born. The smells are overwhelming, the stench of waste so strong. Sows screaming so loud, full of frustration, piglets squealing, fighting over gaining access to their mother’s teats, the clanging of the metal crates, with sows pushing at them out of sheer frustration. Piggeries are nothing but hell holes full of suffering animals.
What happens to the piglets who survive? These piglets are mutilated, all as a normal part of running a piggery. They have their tails cut off, without any pain relief and within a few days of being born. Why do they do this to piglets? They do this, because due to the boring environment that lacks any enrichment or stimulation to make life worth living, pigs will look for things to do, and that is to chew and bit at each other’s tails. The solution for the industry, let’s cut their tails off!
Piglets also have pieces of their ears cut out and the ends of their teeth cut off, again without any pain relief. Cutting the ears is a form of identification. Cutting the teeth is to stop injuries to the sow as the baby teeth are very sharp and lacerate her teats and surrounding skin. Normally the sow would be able to move to get away from this, but this is impossible for her to do when trapped in a cage.
You will also see many piglets with lacerations to their face, due to fighting over the best position of their mother’s teats. These become infected, oozing with puss and causing their swollen eyes to close shut.
If these acts were carried out on a dog or a cat, then one would be charged with cruelty, but because these are animals deemed to be ‘farmed’ animals only regarded as ‘food’ these cruel acts are allowed. These intelligent animals feel the same pain and suffering, but have not been granted the same protection as our favoured dogs and cats, our ‘pets’.
What about all the other aspects of raising pigs for food?
Well there are sow stalls, cages that pregnant pigs are kept in whilst pregnant. In the past these were used for the whole duration of the sow’s pregnancy, a very long 16 weeks. These have been voluntarily phased out by Australian Pork, the organisation that represents pig farmers/industry, and this has happened due to consumer sentiment, those who are concerned about how animals are treated and therefore driving change.
Let’s not overlook the boars, who are used to help stimulate sows so they can be artificially inseminated. Boars are confined to small pens for their entire existence, the recommendation is to let them out once a day for exercise, but it’s extremely doubtful this would happen, and who would even be watching to insist this takes place? Boars are usually kept for a year before they are discarded after fulfilling their use.
Pigs are not given bedding in intensive farming, and never in the farrowing crates. This would create too much mess to clean up. Sows suffer from lameness due to lack of exercise and being confined, having to lie on hard surfaces such as concrete and metal. They also suffer from pressure sores, prolapses, hernias and arthritis caused by bacterial infections. After all of this the sows and boars are then slaughtered, the sows ending up in sausages, like the ones you find at Bunnings sausage sizzles or fundraisers such as the RSPCA Million Paws Walk. Who knows what happens to the boars once they are killed.
Pigs are intelligent. There is no existence of enjoyment for them.
They never get to experience the things they innately want to carry out. They never get to feel the green grass under their feet, they never get to roll around in the dirt, or wallow in the cool water of a dam. They never get to fossick around in the fields and paddocks, we know how much they love to root around in the earth and explore their surroundings. They never get to eat delicious foods like watermelon, like the lucky pigs do at Edgar’s Mission and they never get to lie down in cosy straw bedding, waking up when they want to. And last of all, they are never given space, space to roam around and be free, but instead they have to live in crammed pens in each others’ face.
After going through all of this, how can anyone claim that this is a kind way to treat animals?
We are asking you to question why you do what you do. Eating animals has been conditioned within us from the day we are born but as the quote from Edgars Mission asks, if we can live happy and healthy lives without harming others, why wouldn’t we? And the proof is that we can.
Whilst people are inside La Luna dined on little babies’ bodies, babies who are only a few weeks old and never got to live their lives, hundreds of thousands of sows are trapped in the breeding cycle living miserable voidless lives. Thousands of boars are trapped in pens used as enticement for sows to breed. And millions of pigs suffer brutal excruciating deaths for their bodies to be eaten.
Eating animals is not a celebration. Restaurants such as La Luna are graveyards for the suffering of innocent beings.
Sources:
http://www.pigprogress.net/Home/General/2014/6/Major-problems-in-piglet-health-and-management-1503030W/
http://www.westernplainspork.com/our-brands.asp
https://www.theage.com.au/national/victoria/pork-back-in-flavour-as-chefs-put-a-twist-in-little-piggy-tale-20120526-1zc3m.html
http://www.couriermail.com.au/entertainment/confidential/tv-chef-adrian-richardson-says-greenleft-determined-to-destroy-australian-meat-industries/news-story/ec61b458c2ac385ab76961a80f128209
https://www.smh.com.au/business/careers/celebrity-chef-adrian-richardson-reimburses-staff-after-failing-to-pay-penalties-20170416-gvls7w.html
Adrian goes on to say: "It is traditional to present and carve the roast piglet at the table."
It is not just La Luna Bistro who serves suckling piglet, it is a common dish amongst many Melbourne restaurants, here’s a list of those who have been known to also serve up suckling piglet, just to name a few.
- Rice Paper Sister in Hardware Lane
- Meat Maiden – Little Collins Street
- Rosetta at Crown Towers
- Hophaus at Southbank
- Palmero in Little Bourke Street
- Shark Fin House in Little Bourke Street
- Flower Drum in Little Bourke Street
- Grosvenor Hotel in St Kilda
- Breslin Bar and Grill in Southbank
- Wilson and Market in Melbourne city
- Brauhaus at Melbourne South Wharf
- True South in Blackrock
- Cutler and Co in Fitzroy
- Cumulus in Flinders Lane
- Bomba in Lonsdale Street
There are Melbourne businesses you can order suckling piglet through, such as Yarra Valley Custom Meats which notes it’s the place to get the best tasting suckers ‘sized from 8-12kg for a sucker’, this means they are aged 4 weeks to 6 weeks respectively. They proudly note they are ‘free range’.
La Luna states they source their pigs from the western plains which is Western Plains Pork based in Mt Mercer, west of Ballarat in Victoria.
Western Plains Pork is a free range pig farm producing the label Golden Plains Five Star Pork. The owner Judy Croagh says pig farming is highly regulated.
Western Plains Pork pigs live in an outdoor bred environment. What does this mean? According to their website, this means the sows live outside in paddocks and give birth to their piglets outside. The piglets are then weaned at 4 weeks of age and moved into straw based open ended huts. Their website also states that only 7% of pork product in Australia is grown outdoors. However according to Choice, only 3% is free range. For arguments sake we can meet in the middle and claim 5% are free range.
Western Plains Pork has a 9 year paddock rotation plan. For the first 3 years pigs live in a section of paddocks, at year 4 and 5 lucerne crops are grown, years 6 to 9 cereals crops are grown and at year 9 the land is ready for the pigs to return. All this 9 year cycle demonstrates is how destructive farming animals is and how long it takes to prepare the land for pigs to live on again, 9 years!
That was some information about La Luna, suckling piglets and the supplier Western Plains Pork.
Now, we’ll quote some comments Adrian Richardson has made about vegans. In an article in the Courier Mail back in 2015, it states.
"TV chef Adrian Richardson is fed up with tofu munching food extremists who say we shouldn’t eat meat. He warns there is a vegan Hezbollah operating in Australia that is determined to destroy the beef, pork and poultry industries."
When he describes vegans as a vegan Hezbollah, he is referring to vegans as being militant. We’d like to point out that he also forgot to mention we are also wanting to eliminate all other meat industries such as goat and sheep, the dairy, egg, animal research and experimentation, and animal entertainment industries.
He goes on to say
"Humans were hunter-gatherers and nothing would change that. Ancient African tribes hunted wild game and the Australian Aborigines hunted kangaroo."
To compare our existence today to those of our ancient ancestors is laughable. The way we live in modern times is a far stretch from those days, Adrian needs to get with the times.
He also says
"I get 3 day old suckling pigs and roast em up. I love it. You can almost chew up the bones, they are so soft."
Before we move on to the animals, we’d just like to mention this. Adrian Richardson has also been known to underpay employees. Last year he was ordered by Fair Work to reimburse several after failing to pay them their correct entitlements, including weekend penalty rates. According to an article in Fairfax Media, one employee was repaid up to $10,000 after she was routinely denied basic entitlements, however this was conditional on the woman signing a non-disclosure contract. Another employee was paid a flat rate of $14 when he was entitled to around $21.
This is the person who claims to source animals from ethical farms.
The ethical label is bandied around in the animal food industry like it is something that can actually apply to the exploitation of animals. But raising animals for them and their by-products to be eaten by humans is inherently cruel. Even if they somehow have a nice life, in the end they are still killed, treated like a commodity and not like the feeling being they are.
Words like humane, free range, natural, ethical and outdoors and then certified from organisations such as the RSPCA, create an illusion that the animals somehow do not suffer, are treated well, live in great conditions, live enriched lives and offer themselves up to die happily for consumers. It is all a marketing ploy to make the consumer feel better about what they are doing, eating bits of an animal who suffered and did not want to die a torturous fearful death.
Now let’s talk about the other 95% of pigs raised to be eaten by humans, the 4,750,000 out of 5 million.
And I’ll start with the 4 piglets you see here with us. The story we have been told is this.
The piglets were found already dead in a piggery. A piggery known to supply one of the 2 big supermarket chains. Two had lived for a short time before they died, we estimate them to be only a few weeks old and they already have the stench of pigs confined to live in their own filth, infused into their little bodies. The other 2 were dead at birth, the casing still surrounding them. One of them is so little that she reminds me of a small bean. Death at such a young age and being born dead is common place in piggeries. All animals used for us humans are victims for human sacrifice, it’s just that some die sooner rather than later. The ones who die at such a young age can be considered the lucky ones.
How did these little babies die? We don’t know for sure for the 2 who died at a few weeks of age and can only guess what may have been the cause. They may have been overlain by the sow, meaning squashed by their mother and suffocated to death. This of course happens by accident. Piglets may be cold and huddle against their mother, floors may be slippery meaning the sow finds it hard to control her movements, losing her footing and toppling down on the babies.
Others reasons for death can be chills, failure of colostrum intake, diarrhoea and birth defects.
Piglets can die from chilling when heating in the farrowing crate is inadequate or non-existent. New born piglets can’t produce heat and need it provided for them. Without proper heating piglets become weak, slow moving and are cold to the touch. They eventually fall into a coma and die.
Colostrum intake is needed for piglets to acquire immunity. Colostrum is in the sow’s milk and is needed to be taken in as soon as the piglet is born to develop antibodies. If not they are susceptible to dying of bacterial infection such as E.coli poisoning. E coli is found everywhere but is concentrated in piggeries due to the confinement in filthy conditions forced upon them.
Diarrhoea or scours can occur in very young piglets from 1 to 7 days old if there is an inadequate vaccination program for the sows. In piglets aged a few weeks old the main cause of diarrhoea is coccidiosis which are microscopic parasites that cause damage to the intestine.
Defects can occur such as splay legs, a common problem where the piglet can’t stand up or walk properly due to muscle weakness. The slippery floor surfaces of the farrowing crate exacerbates the problem. Affected piglets can’t suckle properly or avoid being overlain.
Where are these piglets born? They are born in a cage called a farrowing crate, a contraption the sow is moved to about a week before giving birth, and she stays there with her babies until they are weaned from her, that is, forcibly weaned from her, at around 3 to 4 weeks of age. These literally are cages the mothers are kept in, they are so restrictive they can’t even turn around. The sow can lie down to nurse her babies, and she can stand up, but that’s it. These crates measure 2 metres long and 50 cm wide.
What is the reason these cages are used? The industry says it’s for the pigs’ own good and for the protection of the piglets. The reality is that it is about convenience, as it’s easier for the sows who are protective of their babies, to be controlled. It is also less labour intensive as compared to if they were to give them more space, as it means more cleaning, and less sows to be crammed into a shed to be breeding machines on a constant cycle of being pregnant and giving birth.
To see row upon row of farrowing crates in a large shed is overwhelming, all those mothers trapped in a cycle of exploitation, all those little babies being born. The smells are overwhelming, the stench of waste so strong. Sows screaming so loud, full of frustration, piglets squealing, fighting over gaining access to their mother’s teats, the clanging of the metal crates, with sows pushing at them out of sheer frustration. Piggeries are nothing but hell holes full of suffering animals.
What happens to the piglets who survive? These piglets are mutilated, all as a normal part of running a piggery. They have their tails cut off, without any pain relief and within a few days of being born. Why do they do this to piglets? They do this, because due to the boring environment that lacks any enrichment or stimulation to make life worth living, pigs will look for things to do, and that is to chew and bit at each other’s tails. The solution for the industry, let’s cut their tails off!
Piglets also have pieces of their ears cut out and the ends of their teeth cut off, again without any pain relief. Cutting the ears is a form of identification. Cutting the teeth is to stop injuries to the sow as the baby teeth are very sharp and lacerate her teats and surrounding skin. Normally the sow would be able to move to get away from this, but this is impossible for her to do when trapped in a cage.
You will also see many piglets with lacerations to their face, due to fighting over the best position of their mother’s teats. These become infected, oozing with puss and causing their swollen eyes to close shut.
If these acts were carried out on a dog or a cat, then one would be charged with cruelty, but because these are animals deemed to be ‘farmed’ animals only regarded as ‘food’ these cruel acts are allowed. These intelligent animals feel the same pain and suffering, but have not been granted the same protection as our favoured dogs and cats, our ‘pets’.
What about all the other aspects of raising pigs for food?
Well there are sow stalls, cages that pregnant pigs are kept in whilst pregnant. In the past these were used for the whole duration of the sow’s pregnancy, a very long 16 weeks. These have been voluntarily phased out by Australian Pork, the organisation that represents pig farmers/industry, and this has happened due to consumer sentiment, those who are concerned about how animals are treated and therefore driving change.
Let’s not overlook the boars, who are used to help stimulate sows so they can be artificially inseminated. Boars are confined to small pens for their entire existence, the recommendation is to let them out once a day for exercise, but it’s extremely doubtful this would happen, and who would even be watching to insist this takes place? Boars are usually kept for a year before they are discarded after fulfilling their use.
Pigs are not given bedding in intensive farming, and never in the farrowing crates. This would create too much mess to clean up. Sows suffer from lameness due to lack of exercise and being confined, having to lie on hard surfaces such as concrete and metal. They also suffer from pressure sores, prolapses, hernias and arthritis caused by bacterial infections. After all of this the sows and boars are then slaughtered, the sows ending up in sausages, like the ones you find at Bunnings sausage sizzles or fundraisers such as the RSPCA Million Paws Walk. Who knows what happens to the boars once they are killed.
Pigs are intelligent. There is no existence of enjoyment for them.
They never get to experience the things they innately want to carry out. They never get to feel the green grass under their feet, they never get to roll around in the dirt, or wallow in the cool water of a dam. They never get to fossick around in the fields and paddocks, we know how much they love to root around in the earth and explore their surroundings. They never get to eat delicious foods like watermelon, like the lucky pigs do at Edgar’s Mission and they never get to lie down in cosy straw bedding, waking up when they want to. And last of all, they are never given space, space to roam around and be free, but instead they have to live in crammed pens in each others’ face.
After going through all of this, how can anyone claim that this is a kind way to treat animals?
We are asking you to question why you do what you do. Eating animals has been conditioned within us from the day we are born but as the quote from Edgars Mission asks, if we can live happy and healthy lives without harming others, why wouldn’t we? And the proof is that we can.
Whilst people are inside La Luna dined on little babies’ bodies, babies who are only a few weeks old and never got to live their lives, hundreds of thousands of sows are trapped in the breeding cycle living miserable voidless lives. Thousands of boars are trapped in pens used as enticement for sows to breed. And millions of pigs suffer brutal excruciating deaths for their bodies to be eaten.
Eating animals is not a celebration. Restaurants such as La Luna are graveyards for the suffering of innocent beings.
Sources:
http://www.pigprogress.net/Home/General/2014/6/Major-problems-in-piglet-health-and-management-1503030W/
http://www.westernplainspork.com/our-brands.asp
https://www.theage.com.au/national/victoria/pork-back-in-flavour-as-chefs-put-a-twist-in-little-piggy-tale-20120526-1zc3m.html
http://www.couriermail.com.au/entertainment/confidential/tv-chef-adrian-richardson-says-greenleft-determined-to-destroy-australian-meat-industries/news-story/ec61b458c2ac385ab76961a80f128209
https://www.smh.com.au/business/careers/celebrity-chef-adrian-richardson-reimburses-staff-after-failing-to-pay-penalties-20170416-gvls7w.html
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