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From Today's New York Times

Animal Ethics

To the Editor: Re “ New Way to Help Chickens Cross to Other Side ” (front page, Oct. 22): PETA is proud to see that its hard work behind the scenes with Bell & Evans and other companies to encourage implementation of this new, less cruel form of slaughter is finally coming to fruition. McDonald’s, are you listening? 25, 2010

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From Today's New York Times

Animal Ethics

22): Mr. Steiner might feel less lonely as an ethical vegan—he says he has just five vegan friends—if he recognized that he has allies in mere vegetarians (like me), ethical omnivores and even carnivores. Go vegan, go vegetarian, go humane or just eat less meat. Alexander Mauskop New York, Nov.

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From Today's New York Times

Animal Ethics

April 9, 2009 To the Editor: In making the personal decision of where to place ourselves in our ethical relationship with animals, it is important to evaluate the reality of our words. Would we say these people were slaughtered in a “people friendly” manner? Irene Muschel New York, April 9, 2009 To the Editor: Nicholas D.

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From Today's New York Times

Animal Ethics

April 21, 2008 To the Editor: Re “ Million-Dollar Meat ” (editorial, April 23): In vitro meat might not appeal to everyone, but I am guessing that the day PETA awards its prize money will be a happy day for the billions of land animals bound for slaughter. We call ourselves vegetarians. Vadim Liberman New York, April 23, 2008

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From Today's New York Times

Animal Ethics

As a recent convert to vegetarianism, I found that it reinforced my feeling that the eating of living, thinking, emotional creatures is just plain wrong. The fact that geese mate for life, and that the mate of the poor goose that was slaughtered would step forward, was enough to make me swear off meat forever, if I hadn’t already.

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Moral Vegetarianism, Part 11 of 13

Animal Ethics

For an explanation of this feature, click on “Moral Vegetarianism” at the bottom of this post. The Argument from Human Grain Shortage All of the clearly moral arguments for vegetarianism given so far have been in terms of animal rights and suffering. Nobody wants existing animals to be slaughtered.

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From Today's New York Times

Animal Ethics

Dave Warner Director of Communications National Pork Producers Council Washington, March 28, 2007 To the Editor: Regardless of how “humanely” an animal is raised, it still has to be slaughtered to be eaten. The next logical step for those who eat in restaurants is to demand more vegetarian-vegan options on their menus.