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STOP ANIMAL CRUELTY "Earthlings: Make the Connection" with Oscar-winning Actor Joaquin Phoenix - P3/6    
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The images in the following program are very sensitive and may be as disturbing to viewers as they were to us. However, we have to show the truth about cruelty to animals.

Knowledgeable viewers, today’s Stop Animal Cruelty program features our presentation of Part 3 of the award-winning 2005 documentary on animal suffering “Earthlings” directed by vegan US filmmaker Shaun Monson, co-produced by noted vegan US actresses Persia White and Maggie Q and narrated by Golden Globe- and Grammy-winning vegan actor and artist Joaquin Phoenix. The film features music by the world-famous vegan DJ and musician Moby from the United States.

“Earthlings” has received numerous honors, including the Proggy Award given by the US-based animal welfare group People for the Ethical Treatment of Animals, and the Best Documentary Award in the Animal Advocacy category at the International Artivist Film Festival, held annually in California, USA.

The film is known as “the vegan maker” because it has prompted so many people to transition to the compassionate and life-affirming plant-based diet. Such individuals include the Emmy award-winning US talk show host Ellen DeGeneres as well as the well-known Canadian professional ice hockey player George Laraque.

Last week on Part 2 of “Earthlings” we heard from Joaquin Phoenix on the horrific suffering of animals raised for food, in particular the noble and sensitive cow and our intelligent friend the pig. Staying on the topic of the abuse and violent slaughter of animals raised for meat, Part 3 examines the lives of our avian and marine animal co-inhabitants. Before we begin, let us hear from Persia White as to why “Earthlings” is such an important, must-see documentary.

I recommend everyone to take a moment to watch “Earthlings.” I can't say enough good things about it. It’s changed more people's lives then any piece of media that I’ve ever come across in over 20 years of being a vegetarian.

And there's books, there's data, there's talking but there's nothing more beautiful than when you have the power to weave together images with words and communication and let people know that this is just information you should know, regardless of whether you are a vegetarian or whether you are thinking about it or whether you never wanted to be. You should at least know what you're doing and what you're contributing to when you do participate in some of these industries unknowingly, because most of us don't know.

And it's all about informing and provoking people to think. Even if they don't change immediately, sometimes a seed can be buried just from knowing something, and then at the time when it's ripe it blooms and you become changed. So I recommend it to everybody to help the planet be a better place. It's definitely worth watching.

We now present Part 3 of the documentary “Earthlings.”

POULTRY

Americans currently consume as much chicken in a single day as they did in an entire year in 1930. The largest broiler companies in the world now slaughter more than 8.5 million birds in a single week.

debeaking
Debeaking prevents feather-pecking and cannibalism in frustrated chickens, caused by overcrowding in single areas, where they are unable to establish a social order. Today, done with infant chicks, the procedure is carried out very quickly, about 15 birds a minute. Such haste means the temperature and sharpness of the blade varies, resulting in sloppy cutting and serious injury to the bird.

living conditions
As for their living conditions, anywhere from 60,000 to 90,000 birds can be crowded together in a single building. The suffering for these animals is unrelenting. It is a way of life. Although their beaks are severed, they attempt to peck each other.

For hens, they live in a laying warehouse, crammed inside so-called "battery cages." Many lose their feathers and develop sores from rubbing against the wire cage. Crowding prevents them from spreading their wings, and the hens cannot even fulfill minimal natural instincts.

transportation
During transportation, all animals suffer, and many die. And they suffocate when other animals pile on top of them in overcrowded, poorly loaded cages.

slaughter
Chickens and turkeys are slaughtered in numerous ways. Some may be clubbed to death or have their heads cut off. But most are brought through the assembly lines of factory farms. Dangled upside down on a conveyor belt, their throats are slit...... and they are left to bleed to death. Others may be placed head-first in tubes to restrict their movement while they slowly bleed to death.

Surely, if slaughterhouses had glass walls, would not all of us be vegetarians? But slaughterhouses do not have glass walls. The architecture of slaughter is opaque, designed in the interest of denial, to insure that we will not see even if we wanted to look. And who wants to look?

Let's go! Don't stop. Let's go, let's go! Come on!

It was Emerson who observed, more than 100 years ago: "You have dined, and however scrupulously the slaughterhouse is concealed in the graceful distance of miles, there is complicity."

When we return we’ll continue with our presentation of “Earthlings.” Please stay tuned to Supreme Master Television.

This is Stop Animal Cruelty on Supreme Master Television. We now resume our presentation of the documentary “Earthlings” that was directed by Shaun Monson and narrated by Golden Globe and Grammy winner Joaquin Phoenix.

seafood
And for those who think eating seafood is healthier than land animals, just remember how much irretrievable waste and contaminated sediments are dumped into our oceans. In the past, oil, nuclear, and chemical industries have done little for the protection of marine environments, and dumping on or under the seabed has always proved a convenient place to dispose of inconvenient wastes.

commercial fishing
Today's commercial fishers intensify this situation on massive scales. They use vast factory trawlers the size of football fields and advanced electronic equipment to track and catch fish. Huge nets stretch across the ocean, swallowing up everything in their path.

These factory trawlers, coupled with our increased appetites for seafood, are emptying the oceans of sea life at an alarming pace. Already, 13 of the 17 major global fisheries are depleted or in serious decline. The other four are overexploited or fully exploited.

disease
The recent outbreak of Pfiesteria, a microorganism 1,000 times more potent than cyanide, spawned from millions of gallons of raw hog feces and urine, poured into rivers, lakes, and oceans, turning their ecosystems into unflushed toilets, is proving the most alarming.

Threatening sea life and humans alike, Pfiesteria has killed over one billion fish, the Southeast's largest fish kill on record. And it's spreading. Traces of Pfiesteria have already been found from Long Island to the Florida Gulf, at distances of up to 1,000 miles. In fact, this water-based Pfiesteria invasion stands as one of the worst outbreaks of a virulent microorganism in U.S. history. It is a Level 3 Biohazard. Ebola is a 4. AIDS is a 2.

And this bug mutated as a direct result of our mass consumption of animals, particularly pork. With hog farms fattening millions of pigs for slaughter, grain goes in and waste comes out. This waste finds its way into our oceans and water-supply systems, contaminating the animals that live in it, as well as those who eat from it.

whaling
Finally, whaling. Though the International Whaling Commission prohibited commercial whaling in 1985, many countries continue to kill whales for their so-called "exotic meat." They use harpoons...... firearms...... blunt hooks...... even explosives...... or drive them into authorized whaling bays, where they are made to beach and can be killed with knives in the shallows.

dolphins
Every winter, between the months of October through March, thousands of dolphins are confined and brutally killed in small towns across Japan. Sounding rods beneath the water's surface interfere with the dolphin's sonar. Once disoriented and enclosed within the nets, the dolphins panic. Fisherman often injure a few captive dolphins with a spear thrust or knife slash, since dolphins never abandon wounded family members.

Mothers and babies call out in distress as they are separated, hoisted up, and dragged off, soon to be mercilessly hacked to death. These are benign and innocent beings. And they deserve better. Yet here, as they lay stricken and needful, writhing helplessly on cement floors, they are cut open with machetes...... and left to slowly suffocate. Convulsing and contorting in the throes of agony, while schoolchildren walk on by.

Dolphin meat is later sold in markets and restaurants, though often mislabeled as "whale meat." But as though cruelty toward animals raised for food wasn't enough, we've also found ways of making use of them for all our clothes. Jackets, shoes, belts, gloves, pants, wallets, purses, and so on. The next question is obviously, "Where do our clothes come from?"

In an interview with Supreme Master Television, director Shaun Monson shared his experiences of visiting a factory farm in India.

I was in India last year, shooting for this new documentary I’m working on now, which is a follow up to Earthling, and they do debeaking there with the chickens, as we do here. Debeaking which you see in the film, which is, because chickens have a social order, like humans do.

You put too many humans in too tight of a space, too close together, someone is probably going to push somebody else after a few minutes, or longer. But in any case, we have a social order, and animals do too. And so the chickens, you know when you put five hens in a battery cage that’s about the size of our chair, right here, they fight. So, what happens is they, instead of giving them more space, which is the most logical solution, is that they sever the beaks so that they can’t peck each other.

And they do this with a hot iron, so they press the beak against this hot iron. And they do this when they’re chicks, they do this when they’re quite young. And I thought this was horrific to see this in America, and when I was in India, I saw it in India as well. It was more crude in India, but still hot iron, you know, searing down the beak. It was, fundamentally the same.

Finally, here are two students with a message for Mr. Monson after they watched a screening of “Earthlings” at Chaffey College in California, USA

Keep doing what you’re doing. Because I think people are becoming more conscious and more self-aware of what they’re eating.

I just want to say thank you so much for doing this, because it’s opened the eyes of a lot of people, and definitely me. I just really hope you can get it out on public television and things like that, and just get it on DVD to people, and it’s more worldwide so people can open their eyes.

We would like to thank director Shaun Monson and the others involved in its production for allowing us to air this moving documentary. May we all soon adopt the loving, organic vegan diet so our animal friends can always live in peace and happiness.

"Earthlings" may be viewed online at www.Earthlings.com
The "Earthlings" DVD is available at the same website.

Thank you for joining us for today’s program. Please watch Part 4 of our six part presentation of “Earthlings” next Tuesday on Stop Animal Cruelty. Coming up next is Enlightening Entertainment, after Noteworthy News. May we all soon realize our inherent unity with all beings and always show compassion to our animal brothers and sisters.
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