Would you eat a burger with a little bit of human in it?
Most of us recoil at the prospect of cannibalism not because of an allergy or an aversion to the taste, but because we are disgusted at the prospect of another human dying for our dinner. For the same reason you wouldn’t wear a wig made from someone who was scalped, you wouldn’t eat a burger made from someone’s thigh. If human life is worth anything, it is worth more than a couple of minutes of palette pleasure.
If you live in the United States, human beings are dying for your burgers, your chicken fingers, and your bacon sandwiches, just as surely as if you were a cannibal. There are now over 20,400 coronavirus cases linked to meat processing and at least 74 people have died in connection to meatpacking outbreaks. At many of the plants where testing has been implemented, the rate of infection makes New York look sterile by comparison. Even the meat inspectors who are supposedly there to keep meat safe for consumption are contracting Covid-19 at the plants and dying. While these figures are sobering as they stand, the meat industry’s body count is likely orders of magnitude higher given that the average American coronavirus victim usually infects at least one other person.
