Am I supposed to feel guilty because I eat salads and fruits?
The Silent Scream of the Asparagus
This sounds like a joke but isn't. What it does demonstrate is another way the rights you take for granted can be made subject to a bureaucrat's whim.
What is clear, however, is that Switzerland's enshrining of "plant dignity" is a symptom of a cultural disease that has infected Western civilization, causing us to lose the ability to think critically and distinguish serious from frivolous ethical concerns. It also reflects the triumph of a radical anthropomorphism that views elements of the natural world as morally equivalent to people.
--
ts majority view holds that it would if the genetic modification caused plants to "lose their independence"--for example by interfering with their capacity to reproduce.
So much for breeding seedless Clementines or grafting hybrid wine grapes.
Belmont Club on the Plant Rights
Swiss lawyers are elaborating the doctrine of vegetable rights.
--
Swiss Federal Ethics Committee on Non-Human Biotechnology to figure it out." In short, they are arguing that plants have inherent rights which humans can't transgress. It sounds ridiculous.
--
who is really being "empowered" by the Swiss committee's decision? Is it plants? No. It is bureaucrats. The point of vegetable rights isn't to give plants dignity but to transfer yet more individual human freedoms to activists and government officials.
Deciding that individuals had power over themselves and the things around them was central to the development of human freedom -- and human rights
--
The point of legally empowering vegetables is not to give standing to a stalk of celery who might suddenly decide to appear in court, but to empower the bureaucrats and activist lawyers who will appear on their behalf. Today we already have spokesmen for Gaia. Tomorrow the lawyers from Brussels will be lawyers for brussels sprouts.
Posted by Jill Fallon at May 6, 2008 1:04 AM | PermalinkTonight I served a very basic salad for dinner, an all-in-one meal. My son was here and he works in a five-star restaurant where everything is served with a name, starting with the chef's surprise to begin, the "Amuse Bouche", whatever it is at the moment. sort of a surprise.
I named my meal "Ne Pas Frou Frou".
We've moved far away from some basic things.
Posted by: H.A. Page at May 6, 2008 9:37 PM