ON THE ANIMALS’ SIDE

“…In thirty-five days, they are forced to grow to two and a half kilos, and the bipeds feed on tortured

chicks that would die of pain, if their life cycle were prolonged another ten days.
….Separating the animal from the vegetable kingdom at breeding farms is a tragedy of immeasurable
proportions.”
Many forms of animal maltreatment exist, from hunting to fur farming. In the food industry, breeding
farms raise tens of billions of so-called chickens without ever showing them the light of day, up till

recently even blinding them so that they wouldn’t injure each other in their tragic existence, crammed
into cages unable to move, stuffed with antibiotics and infected, rotten foods, with the females having
never once seen a male in their life for reproduction and their eggs already resembling the products
of cloning. In thirty-five days, they are forced to grow to two and a half kilos, and the bipeds feed on
tortured chicks that would die of pain, if their life cycle were prolonged another ten days.
What could possibly come out of the minds of whoever eats such food? In the meantime, in that circle
of Hell into which the Earth has been transformed, the excrement of animals raised in this way exudes
the plague, like that of 1918 that originated in pigs raised in a similar style to these feathered friends. In
terms of nutrition, dairy cows are also subjected to similar scientific advances, being forced to produce
120 quintals of milk each year.
In Colorado, in the United States, there’s a cattle farm that breeds 100 thousand cows; that’s what
I imagine hell will be like, when we get there. Separating the animal from the vegetable kingdom at
breeding farms is a tragedy of immeasurable proportions.
We fill our fields with chemical fertilizers, then weed killers, and parasiticides to preserve the crops,
which we fill with additives in processing plants to make up for their poor quality, and colourings to
make them more attractive, but one thing is yet missing: flavour. What flavour can such food possibly
have? Don’t worry: there are flavourings which several admirably amusing chaps, who love the human
race in which they live, legally succeeded in calling “natural flavours”, despite that they are artificial
flavours, thousands upon thousands of chemical formulas to give chicken flavouring to those billions of
Chinese bacteria bombs, or to add flavour to flavourless cheeses and pastas made of dead wheat.
A few questions I can’t help but ask: what will happen to humans who eat these foods for two or three
generations? And all those who promoted this technological development in food farming production—
the scientists, professors, doctors, trade-unionists, economists, farmers, breeders, and agronomists—
who are they and where are they from?
For my part, to make sense of such immense catastrophes, I turn to my compass, the Bible, and the
oldest book of all time: the Genesis. There, it says that at the start of Creation, in a state of grace,
both humans and animals alike were vegetarian: “And God said, ‘Behold, I have given you every plant
yielding seed that is on the face of all the earth, and every tree with seed in its fruit…And to every beast
of the earth and to every bird of the heavens and to everything that creeps on the earth, everything that
has the breath of life, I have given every green plant for food’” (Genesis 1:29). Then man decides to
play God, and Cain slaughters Abel, and the time of peace disappears forever: “The fear of you and the
dread of you shall be upon every beast of the earth and upon every bird of the heavens” (Genesis, 9:2).
That’s that! Several thousand years pass after these beginnings, and a Jewish sage three thousand
years ago writes in psalm 69: “They put gall in my food and gave me vinegar for my thirst. Let their
throats become a noose and their roast meats cut their gullets!” Three thousand years have passed,
but we have done this same thing.
How could we not participate in the campaign of Italy’s Anti-vivisection society (LAV) against breeding
chickens in battery cages, those circles of hell that produce nothing but torture?
Instead of issuing directives on the size of carrots and the curve all bananas, cucumbers, and eggplants
should have, the European Union, if it weren’t just a fig leaf to hide the nudity of its member states,
should dedicate itself to regulating breeding farms, to prevent the unspeakable suffering of animals
and the production of truly disgusting food. And it should limit the use of the millions of chemicals we
currently spread over everything, air, water, soil, and foods, without restraint.

Dear friends of the LAV, today, while maintaining our original name of Cooperativa Alce Nero, in honour

of the Sioux sage, we would like to introduce ourselves in the piazzas of your (and our) campaign with a
new brand “Montebello”, which will now identify our food products.

Why the change? Because in 1999 we founded a company together with a cooperative in the Province
of Bologna, along with other allies, yet due to differences in opinion on company policies and strategies,

we have signed an agreement to pull the Cooperativa Alce Nero out of the corporate structure of the
commercial company established at that time, though we are strongly convinced that a different solution

should have been reached.
The “symbol” that will identify us in the future is the Monastery of Montebello, seen from above, a place

where not only Alce Nero was born, but also many of the ideas and actions that have made organic into
a habit and a lifestyle, and not just a niche of idealists and former 1968 protesters.

Dear friends, who care so deeply about animals, we wish you all the best in your campaign, and we’ll
see you soon, at the next opportunity we have to show you our full support.