Bird Dog & Retriever News

October / November 2017 issue page 12

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PETA's Record Includes Killing Animals
By Larry Keane
PETA, People for the Ethical Treatment of Animals, was in the news last week for asking followers to update their social media profile pictures with their "Shoot Selfies, Not Animals" Facebook frame. In response, hunters had some fun and we know many found irony in the request, knowing that they're the ones truly invested in successful, sustainable wildlife conservation while the anti-hunting group is famous for outrageous publicity stunts and raising money.
Let's be honest. PETA is anti-hunting, but they are also committed to shocking you and raising money.
PETA has a long string of over-the-top displays from the public funerals for frozen turkeys in grocery stores, "public art" protests of nearly-naked models smeared in fake blood. Let's not forget their comic book, "Your Mommy Kills Animals," complete with a crazed 50's-era looking housewife frantically stabbing a rabbit. But it's not just limited to hunters. PETA compares meat consumption to the Holocaust, bizarrely stating that animals view all people as "Nazis." They attack the dairy industry too, claiming that breeding livestock is akin to rape. They claim to be champions of animal welfare, but the truth is PETA kills animals while they rake in money.
In 2014, PETA euthanized 2,454 of its 3,369 cats, dogs and other animals, most of them at their Norfolk, Va., shelter. Most of those were given up by their owners. That same year, only 23 dogs and 16 cats were adopted. But they're laughing all the way to the bank. In 2016, PETA collected $65,740,009 in contributions, $543,889 in merchandise sales, and $751,020 in interests and dividends. That's $67,034,918. But don't worry; the organization spent $15,578,094 on research, investigations and rescue, so they maintain a nice cash reserve.

Lemon Rosemary Quail

8 Semi Boneless Quail
1 cup diced yellow onions
3 garlic cloves, mashed
2 sprigs of rosemary
2 tablespoons olive oil
1 lemon, freshly squeezed
1/2 cup white wine Salt and black pepper to taste

In a medium sized sauté pan on medium heat, cook onions in olive until soft.
Add garlic and rosemary and cook for two minutes making sure NOT to brown garlic.
Add white wine and cook for three to four minutes. Stir in lemon juice and season with salt and pepper.
Meanwhile, preheat a grill and cook quail five to seven minutes each side until the juices run clear.
Remove the quail from the grill and transfer to a serving dish.
Pour the sauce over the quail and serve.


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Copyrights Bird Dog & Retriever News November 2017
Do not reproduce or retransmit in any form, and we surf the web, we'll find you.
Maintained by Dennis Guldan e-mail
Bird Dog & Retriever News, PO Box 120089, New Brighton, MN 55112,
Phone 612-868-9169 Adv deadline 1st of the month prior to the issue.