That pain extends to the people who take care of the livestock. “ have calculated how close to death we can keep an animal without killing it,” says narrator Natalie Portman. So as I witnessed chickens with legs so surreally nonfunctional they bent in every direction, cows with udders so large they could only hobble forward, and fatted steers with broken legs literally shoved toward their deaths via forklifts, I was horrified all over again by how these animals are bred to suffer from the minute they’re born to the minute they become food. (Such idealism strikes me as naive during the happiest of times, but since 2016, the only thing I believe in is our species’ knack for mental compartmentalization.)īut I was primed to embrace the onslaught of guilt. The documentary relies on a faulty tenet of pro-veggie propaganda: that if people really saw how the sausage is made, they’d stop eating it. Rather than convince viewers of the virtues of vegetarianism, director Christopher Dillon Quinn focuses on the many sins of industrial livestock rearing, which accounts for 99 percent of our meat supply. Based on novelist Jonathan Safran Foer’s 2009 nonfiction book of the same name, Eating Animals is an annoyingly blinkered piece of agitprop-but an effective one, too.
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