By Philip Weiss
Fosterer of hatred, Pamela Geller hits a new low in this Thanksgiving post about how your turkey is likely halal. This is the person whom Anders Breivik studied, and it’s no wonder. What is the Jewish commandment about the stranger in your land? What is the Arab tradition of incredible hospitality? Americans, channel those ideals today, not this narrow vicious xenophobia. Thanks to Jack Ross. I’m sorry to run so much of this column, but it must be seen to be believed:
Did you know that the turkey you’re going to enjoy on Thanksgiving Day this Thursday is probably halal? If it’s a Butterball turkey, then it certainly is — whether you like it or not.
In my book Stop the Islamization of America: A Practical Guide to the Resistance, I report at length on the meat industry’s halal scandal: its established practice of not separating halal meat from non-halal meat, and not labeling halal meat as such. And back in October 2010, I reported more little-noted but explosive new revelations: that much of the meat in Europe and the United States is being processed as halal without the knowledge of the non-Muslim consumers who buy it.
I discovered that only two plants in the U.S. that perform halal slaughter keep the halal meat separated from the non-halal meat, and they only do so because plant managers thought it was right to do so. At other meat-packing plants, animals are slaughtered following halal requirements, but then only a small bit of the meat is actually labeled halal.
Now here is yet more poisonous fruit of that scandal.
A citizen activist and reader of my website AtlasShrugs.com wrote to Butterball, one of the most popular producers of Thanksgiving turkeys in the United States, asking them if their turkeys were halal. Wendy Howze, a Butterball Consumer Response Representative, responded: “Our whole turkeys are certified halal.”
In a little-known strike against freedom, yet again, we are being forced into consuming meat slaughtered by means of a torturous method: Islamic slaughter.