TORTUOUS SLAUGHTERHOUSES

I eat meat.

Thinking about how that cute cow goes from the pasture (if it was *even* lucky enough to graze in one) to my dinner table is something I don’t like to give much thought to. I’m sure I am like a lot of you – If you don’t hear about atrocities, it is easy live by the mantra “out of sight is out of mind.” I fight the battle of wanting to know, but not wanting to be so disturbed that the thought of torture plagues my mind all day. I feel lazy, guilty.

Let me back up for a moment. There are SO MANY more atrocities that take place on a daily basis, that I set myself up for backlash for not, perhaps, pointing them out first. I sometimes feel like it is a crime to show emotion about animal abuse without first showing the same amount of emotion about human abuse. The people who make me feel this way have a valid point in that there are multitudes of horrible acts being committed every day worthy of outrage. However, just because I am using the sad example of torture at a slaughterhouse as my sounding board, please don’t mistake me for not caring for the other forms of abuse that take place daily – whether it be Darfur, human rights abuses in China (or any country for that matter), female genital mutilation in Africa -- it all makes me sick.

Perhaps the slaughterhouse thing has prompted me to write simply because it is an easy connection to me directly – I go to the grocery store and I buy meat. Call it basic, but it is a direct connection. So when I am hearing (I didn’t want to watch) the report on CBS news this morning about the California slaughterhouse, and the despicable, heart breaking things they did to living animals before they were to die, it effected me.

I had a debate with someone this morning who’s argument was “In the end, the animal is going to die, murder if you will, so what does it matter if it is tortured when it is murdered in the end?” (I am paraphrasing here, but you get the point.) My only reply is this “If you knew you were going to die or even murdered, would you prefer to be tortured first?”

Anyway, instead of smoothing over what took place at the Hallmark Slaughterhouse in California, leaving out the details so as not to upset you, I will share them here:

Sick cows were repeatedly exposed to electric shocks. Fork lifts were used to jab them with prongs and roll them to get them to stand up (mind you, these cows were to too sick to stand up on their own). Even high intensity water sprays (water boarding anyone?) were shot up the animal’s noses.

Why do all this? Simple answer: it is about the bottom line. An animal that cannot stand on its own cannot be slaughtered for market. These tortuous measures might get the animal briefly to stand on its own before it is inspected and then sent to the killing room.

These gruesome practices violate California Law and USDA regulations.

Let’s forget about morality, just for a second though. The scary part is that this meat from this slaughterhouse (Hallmark) is a partner of Westland Meat of Chino. They are a major supplier of beef to the Federal School Lunch Program. So, some “downer” cows (those too sick to stand on their own), who may slip through the system from the torture routine, potentially have a “heightened risk for infections from E. coli, salmonella, and the agent that causes mad-cow disease, which can also cause a brain disease in people”, according to the Seattle Times.

This is just one example of one slaughterhouse. Are there more slaughterhouses that practice the same gruesome torture tactics? Unfortunately, it took an undercover person from an organization outside of the government to bring the video to light. How many slaughter houses are there? We are a society that wants the best price per pound. At what cost?

OIL PAINTINGS BY VERA ELLIOTT

We have so many talented people who work here at Broadcast House. You will often hear me refer to "Chris the Floor-Director-who-is-also-a-Meteorologist". Of course there is Tranice-I-Can-Single-Handedly-Snap-My-Fingers-During-a-Show-and-Convey-a-Specific-Message; She's a fashionista. And finally, we have Vera. A few weeks ago I spotted Vera showing our JC Hayward a painting she had created. It was a copy of a photograph and looked nearly identical to the picture. What talent!

I decided right then and there that I wanted to be her first client and commissioned her to paint Boodie and Bubbles, my cats. You may have seen their picture before on my blog -- I actually got them to sit *next* to eachother without a HISS-A-THON on my favorite blue chair. Imagine that! Vera was game and off she went to create a masterpiece. She took some pictures of the process she uses to paint. I asked her to explain to us how she goes about doing her work.



"Well, I've always been artistic but never did anything until recently. I find it a challenge. I've always liked puzzles, visual challenges and Illusions. I treat a canvas like it is a puzzle and all I have to do is put it together." "You have to have a real eye when it comes to depth and perspective. I think through time, it might get easier for me to understand. As of now, I am planning to further my interest with a minor in fine art at Towson University in the fall."

"First I receive a photograph. Next I sketch the image onto the canvas." "After its actually on the canvas, I'll study the photograph and try to copy it as best as I can. You start to recognize certain shapes and colors. Also, the paint I use are oil paints. I have basic colors like yellow, orange, green, blue, brown, black, and white. So it's fun to mix colors to try to find that puzzle piece I'm missing, and make it fit right in to match the photograph. When I am finished painting I leave it to dry for 2-6weeks depending on how large the canvas is. Oil takes long to dry."


My cat portrait is still curing and I expect to get it soon. The final version is the picture just to the left above. I have also included the original photograph from which Vera sketched and then eventually painted just below and to the right.

Do you have questions? Are you a budding artist and want to pick someone's brain? Vera would be happy to chat with you. Here is how you can get a hold of her: vera_elliott1@yahoo.com


Heads up, though, you might have to take a number. Lots of folks here at the station are getting in line, she's *that* good.

You go girl!

DR. MARTIN LUTHER KING & GOOD DEEDS

Were you watching the Packers / Giants game Sunday night? Did you catch the -2 degree actual air temperature (not wind chill) during the game? Did you see the players who opted not to wear any extra layers??? Is it me or are these guys crazy?

I am bringing this up because earlier in the morning, Sunday, Ben and I decided to donate blood at the Arlington Unitarian Church. His friend, Ali (you remember her -- she's the cool artist who made my tornado glass pendants) very efficiently got lots of her friends to sign up for their local blood drive. Anyway, during the screening process, you get your temperature taken. I was 96 point something. I was COLD. Not as cold, I'm sure, as the players of the game that night, but cold enough, I am convinced, so that it slowed down the blood flow out of my arm and into the blood donation bag.

Donating blood is something I have done in the past (I carry my Red Cross card) but don't do regularly. I *should* donate regularly. I helped to save 3 lives yesterday. Imagine that - Three lives? Who knows, one of those lives may end up being my own. I know why I don't donate regularly -- Who wants to volunteer to have a needle put in them for 10 minutes? But I'll say it, it *really* isn't that bad. Honest. If there is one thing you should know about me by now is that I don't sugar coat. There is a sting, but then that's it. Besides, they usually have a movie playing on a large TV. I got to watch Little Orphan Annie's friends break out of the broom closet and help save her from the bad guys. They also make sure to keep you fed and happy during your session. The chair you sit in tilts back and your legs go up. Nice and comfy.

I got to look to my right and watch Ben's bag fill up. He didn't like to look at mine (it makes the Big Man queezy....awe shucks!)

After our "good deed" we treated ourselves to a Restaurant Week special at the Arlington Westin: Pinzimini. Two thumbs up from me for their Creme Brulee French Toast with Chocolate -- HOW CAN YOU GO WRONG?

On this day of service, in honor of the late Dr. Martin Luther King Jr., what good deed will you do? Thanks for making it count, and as always, reading my blog.

--Kim M.

GRICO'S

Big Ben is a catch. This man volunteered to go with me to my hair appointment last Friday...IN DALLAS (Dallas PA, that is.) Never mind the haul to get there (about 3 hours from D.C.), or the fact that he offered to drive so that I could catch a nap, but he willingly offered knowing that he would have to hang out with "hair product smell" lingering over the waiting area for a solid 2 hours. (Hello to Dale, my stylist. You may remember him from past blogs -- you're worth the trip, baby!)

What could I do to make it up to him? I knew: A trip to "Grico's Restaurant" in Exeter, PA was in order. After trying, using technology, to find their phone number and coming up short, Ben had the bright idea of simply looking it up in the phone book -- Yes we did manage to live before the internet afterall! I fell in love with this place, working at my last job as Chief Meteorologist at WBRE in Wilkes-Barre, PA. Grrico's is something right out of the God Father (in my mind). ALL ABOUT YUM.

I have found that some of the best restaurants aren't necessarily anything to look at from the outside. What Grico's may lack in curb appeal, it makes up for in their food. Plus their small, private booths (that are like mini rooms) are unique and intimate. Check out my pictures. You actually sit in your own room with lace curtains as the door. Ben especially liked their affordable wine list. I was eyeing their Black Forest Cake...

If you ever find yourself in the Wyoming Valley of PA, it's worth checking out. I think Ben agrees...we'll see if he ever offers to go to another hair appointment with me again...then we'll know!

Do you have any great, local, restaurants to recommend? I'm not necessarily talking the ones we see in Restaurant Week, rather, a local hole-in-the-wall place that you must must must eat at least once a month? If so, tell me why I should check them out...I am always up to exploring for the sake of good eats! You guys didn't fail me when it came to hand lotion, I know you won't let me down here, either.

WILL, KATHRYN, & KIMBERLY

It’s so nice to meet other tall women. On our last trip down to Asheville, Ben and I stopped for dinner to meet with his old friend, Kimberly, from North Carolina School of Science and Mathematics (NCSSM). She and her kids, Will and Kathryn, joined us for some Japanese food.

It’s always neat to meet someone and then meet their children. Right off the bat I could tell that mom certainly passed down her dimples. From the get go, standing in the lobby of the restaurant to saying “goodbye” in the parking lot, it was clear, also, that Kimberly’s gift for gab was passed down to her daughter. I had met my match.

Will is silent, but finds limited opportunity to slip in a few thoughtful comments while his sibling chews on her food. Here’s an interesting tidbit about Will – “Will” is an alias. Yup. Turns out that our silent man here used to go by “Quinn”. That is, until Kathryn once called him “Quinny Quinn Quinn” and it caught on with his friends. Goodbye Quinn and hello Will.

I think Kimberly has an inch on me, but the funny thing is that even though Kathryn is 3 years younger than Will, she is about the same height as him. But, Will should not lose heart. It is my understanding that it is better to start your growth spurt later, from a taller foundation. (BTW, Ben (who is 6’ 4”) was “average height” until his sophomore year of high school.)

Okay guys – Hope to see you again soon. Thanks for food and good conversation and be well down there in beautiful North Carolina.

COMPETING FOR YOUR READERSHIP

So now I'm panicking...All thanks to Mike Walter who mentioned in his blog that among our blogs at the station, mine is in second place (behind Stat911) I am happy and kind of freaking out because now I feel like I have to really earn your readership. Can I coast on stories about my goofy family, cats and Ben updates??? Can I??

And what's with this email (again, it was in Mike's blog) from our webmaster, Rick, about blog or have your blog cancelled? I didn't get that email -- when did that go out and why did I miss it? That puts me on edge, too, because you *know* that's how things start: First you are not included in the loop with key emails, next your blog goes away and then before too long, your picture mysteriously disappears from the station website...hmmmmmmmmm.

Okay, if Mike WalteR (note the lack of an S on his name -- it is amazing how many people who KNOW HIM, including my mom, call him Mike WalterS) is going to blog whether or not he has anything to say, then so am I. Wait, I already do that.

Hmmmmmmmmmmm.

I should take a moment to catch up with you. I have been kind of busy helping Ben build a pantry in his kitchen. So, instead of lounging on the couch watching the filled-up-TIVO-of-Designed-to-Sell-and-Divine-Design, I have been put to work. I now know how to dry wall (!!!) I can "mud", too. But boy does it get dusty. I have to wear this mask thing that makes me feel like Darth Vader. But the pantry is almost done. It is actually a test, I think. I have convinced Ben that he should help me remodel my kitchen and add a half bath. So, he agreed to help me after we finish his pantry. I think he wants to see if I can be somewhat handy (does he even know I own my OWN miter box???) and see a project through.

Anyway, the pantry is almost done. I'll post the finish product soon.

Hey, thank YOU for reading my blog. I am sure my mom and sister will be THRILLED to know that their goofy pictures were viewed by THOUSANDS of people. By the way, during our show this week, I was sent a picture of our latest "mammal" to join the weather team -- a bonafide WEATHER BUNNY! His name is Spookster and he lives in Fairfax. Apparently, he is let out of his huge multi level "house" every morning during our 5:30am broadcast and is right in the middle of munching on some lettuce when my weather segment comes on at 5:45am. Anyway, if you have any pets who's morning routines revolve around any portion of our morning show, please let me know! If you get a picture of them watching us or even video, I could see this being a fun segment -- at the very least I would love to show it in my blog.

Okay, I am off to jet out for some eats -- the Bonefish Grill has this dish called (I never get this part right) Muscles Josephine, or is it Oysters Josephine, or is it Clams Josephine? Whatever it is, I LOVE LOVE LOVE IT.

See you soon and THANKS AGAIN FOR READING MY BLOG -- HAPPY NEW YEAR!