"Burned Alive" - Help save Farm Animals!
Hi everyone,
We just recently started working on the issue of Barn Fires. According to the National Farm Building Code, only farm buildings with high human occupancy (greater than one person per 40 square meters) are required to be fitted with sprinklers and smoke alarms.
A Winnipeg Free Press article on January 02, 2009 reported that last year seven barn fires in Manitoba killed more than 30 000 pigs - about eight times more than the previous year. In 2007 more than 3 500 pigs died in six fires.
Large scale intensive farm practices mean that more animals are housed in small spaces, therefore fire prevention and animal evacuation are paramount to ensuring the health and well-being of animals.
Currently, Manitoba is considering making changes to provincial regulations on farm buildings. Please, for the sake of the animals, take a moment to read the documents below and mail in a sign-on letter.
http://www.youtube.com/watch?v=zh3QoEYHFmo
Letter to the Standing Committee on Fire Protection.pdf
Loss of Lives by Fire.pdf
Appendix II - Data from Ontario.pdf
Sign-on Letter.pdf
http://www.firecomm.gov.mb.ca/docs/fbc_discussion_paper_final_may2009.pdf
Contact Info for the Manitoba Fire Commissioner:
Office of the Fire Commissioner
508-401 York Avenue
Winnipeg MB R3C 0P8
Telephone: (204) 945-3322
Fax: (204) 948-2089
Toll Free: 1-800-282-8069
Email: firecomm@gov.mb.ca
posted by the office crew... @ 10:54 AM
1 Comments
1 Comments:
This article that takes a look into the bacon industry really caught my attention.
-Jessica, NYC
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Bacon as a Weapon of Mass Destruction
By Arun Gupta, The Indypendent
Among my fondest childhood memories is savoring a strip of perfectly cooked bacon that had just been dragged through a puddle of maple syrup. It was an illicit pleasure; varnishing the fatty, salty, smoky bacon with sweet arboreal sap felt taboo. How could such simple ingredients produce such riotous flavors?
That was then. Today, you don’t need to tax yourself applying syrup to bacon — McDonald’s does it all for you with the McGriddle. It conveniently takes the filling for an Egg McMuffin, an egg, American cheese and pork product, and nestles it in a pancake-like biscuit suffused with genuine fake-maple syrup flavor.
The McGriddle is just one moment in an era of extreme food combinations — a moment in which bacon plays a starring role from high cuisine to low. There’s bacon ice cream; bacon-infused vodka; deep-fried bacon; chocolate-dipped bacon; bacon-wrapped hot dogs filled with cheese (which are fried and then battered and fried again) ... bacon mints; “baconnaise,” which Jon Stewart described as “for people who want to get heart disease but [are] too lazy to actually make bacon”; Wendy’s “Baconnator,” six strips of bacon mounded atop a half-pound cheeseburger, which sold 25 million in its first eight weeks; and the outlandish bacon explosion, a barbecued meat brick composed of two pounds of bacon wrapped around two pounds of sausage.
It’s easy to dismiss this gonzo gastronomy as typical American excess best followed with a Lipitor chaser. Behind the proliferation of bacon offerings, however, is a confluence of government policy, factory farming, the boom in fast food and manipulation of consumer taste that has turned bacon into a weapon of mass destruction.
To read the entire article exposing how the pork and food processing industry have teamed up to spoil our environment and ruin our health by becoming the "manipulator of the consumers’ minds and desires," visit http://www.indypendent.org/2009/07/23/bacon-as-weapon
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