{"id":7917,"date":"2013-04-21T15:28:08","date_gmt":"2013-04-21T15:28:08","guid":{"rendered":"http:\/\/cooksdelight.co.uk\/blog\/?p=7917"},"modified":"2013-04-21T15:36:25","modified_gmt":"2013-04-21T15:36:25","slug":"the-slaughterhouse","status":"publish","type":"post","link":"https:\/\/cooksdelight.co.uk\/blog\/2013\/04\/the-slaughterhouse\/","title":{"rendered":"The slaughterhouse"},"content":{"rendered":"<p>The slaughterhouse or death camp<br \/>\nslaughtering day and night<br \/>\nslitting thtoats like crazy<br \/>\nsome don&#8217;t think its right<br \/>\nbut then they want their rare steak<br \/>\ntheir sashimi. their rare lamb<br \/>\nthe crunchy skin on piglets<br \/>\nthe saltiness of ham<\/p>\n<p>the slaughterhouse<br \/>\nbreeds cruelty<br \/>\nimagine those men there<br \/>\nslitting throats and<br \/>\nand burning beaks<br \/>\nand pulling out the hair<br \/>\npulling off the cow skin<br \/>\nfor some leather chair<br \/>\nthrowing turkeys skywards<br \/>\nand piglets on the ground<br \/>\nkicking sows and slitting throats<br \/>\nlistening for the sound<br \/>\nthe death camp deals in death of course<br \/>\nthe struggle that some make<br \/>\nto  edge off of the gantry<br \/>\nor, just stay awake<br \/>\nand imagine those men working there<br \/>\nall those  hours each day<br \/>\ncutting heads off piglets<br \/>\nand tossing them away<br \/>\nopening pregnant cows up<br \/>\nand pulling their babies free<br \/>\nslitting their  throats<br \/>\nand tossing them into bins<br \/>\nhow would that be<br \/>\nbut someone has to do it<br \/>\nfor you lot want to eat<br \/>\nlots of juicy bloody antibiotic ridden meat<br \/>\nyou want the odd fat maggot<br \/>\nyou need that bacteria too<br \/>\nand that is what you are getting<br \/>\nfrom the meat trade straight to you<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The slaughterhouse or death camp slaughtering day and night slitting thtoats like crazy some don&#8217;t think its right but then they want their rare steak their sashimi. their rare lamb the crunchy skin on piglets the saltiness of ham the &hellip; <a href=\"https:\/\/cooksdelight.co.uk\/blog\/2013\/04\/the-slaughterhouse\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-7917","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/cooksdelight.co.uk\/blog\/wp-json\/wp\/v2\/posts\/7917","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cooksdelight.co.uk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cooksdelight.co.uk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cooksdelight.co.uk\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cooksdelight.co.uk\/blog\/wp-json\/wp\/v2\/comments?post=7917"}],"version-history":[{"count":5,"href":"https:\/\/cooksdelight.co.uk\/blog\/wp-json\/wp\/v2\/posts\/7917\/revisions"}],"predecessor-version":[{"id":7922,"href":"https:\/\/cooksdelight.co.uk\/blog\/wp-json\/wp\/v2\/posts\/7917\/revisions\/7922"}],"wp:attachment":[{"href":"https:\/\/cooksdelight.co.uk\/blog\/wp-json\/wp\/v2\/media?parent=7917"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cooksdelight.co.uk\/blog\/wp-json\/wp\/v2\/categories?post=7917"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cooksdelight.co.uk\/blog\/wp-json\/wp\/v2\/tags?post=7917"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}