2 Fat! 3 Ouch! 4 Mad Cow!
Dan Mathews was born in Orange County and is currently Vice President for PETA (People for the Ethical Treatment of Animals). If you'd like more reasons to go vegan or to order a free vegetarian starter kit, call 1-888-VEG-FOOD or visit GoVeg.com.Despite World Health Organization guidelines (ignored by the U.S.), we're still feeding diseased animals to cows, chickens and pigs, a practice linked to mad cow disease. Equally shocking is the fact that the head of the USDA (the government agency charged with inspecting the meat trade) chose the public relations director of the National Cattlemen's Beef Association as her chief of staff. Now that's food for thought.Animals on modern factory farms are kept in such close confinement that they go crazy and try to attack each other. Farmers slice off cows' horns and they grind down pigs' teeth so they can't mutilate each other and bring down profits. Still, tens of millions of livestock drop dead from stress or arrive at slaughterhouses crippled from the journey. Bon apptit!America's meat and dairy addiction has made us the fattest country in the world (vegetarians are one-tenth as likely as meat-eaters to be obese). This battle of the bulge has led to increased heart trouble, and . . . impotence. Yes, clogged arteries mean that blood has trouble getting to all your organs, even that one. If you care about yourself, consider not becoming an oversized, heart-diseased, unfuckable, meat-and-cheese-eating milk-swiller. There are traces of turd in almost every piece of beef, lamb, goat, and pork. You know how people soil themselves when they die? So do other animals, and slaughter is so messy that feces are smeared and packaged right along with the flesh. That's what E. coli is, and according to the Centers for Disease Control, 50 million people get sick from it each year—3,500 fatally. Eat shit and die, indeed!
Get the Food & Drink Newsletter
Our weekly guide to Orange County dining includes food news and reviews, as well as dining events and interviews with chefs and restaurant owners.