Pig vision

Antonia Zerbisias begins and ends with fur but looks at pigs in between.

The truth is, we are blind – we choose to be so – about how we’re making bacon.

A few years ago, on a blistering hot Labour Day, I sat on the side of the Lake Shore at the Ex to catch the air show. But, instead, all I could do was watch the non-stop parade of 18-wheelers rolling by, packed with squealing, suffocating pigs on their way to slaughter.

Now, for all our talk of wanting to live green lives, and of upping the insulation while lowering the thermostat, we studiously ignore how the consumption of animals is destroying our planet.

As Scientific American reported in February, “(P)roducing half a pound of hamburger for someone’s lunch, a patty of meat the size of two decks of cards releases as much greenhouse gas into the atmosphere as driving a 3,000-pound car nearly 10 miles.”

That doesn’t count the idling at the drive-thru.


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