there’s no reason for an economy to rely on undocumented labour?
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What a well thought-out argument.uziq wrote:
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Last edited by Dilbert_X (2020-12-04 22:49:53)
We have no shortage of taxi-drivers etc, hence we have no need to import any.uziq wrote:
show any of those requirements are relevant for taxi drivers or food pickers or garment workers, i don’t know. 10 years of experience and a degree? yeah, that’s not how a huge segment of the economy and labour marketplace works. you don’t need excellent english to work on your hands and knees picking produce for 9 hours a day, either.
Last edited by Dilbert_X (2020-12-05 14:39:38)
I think if you want to act like you care about animals, you should assume they do feel pain and then go from there. Even if you don't stop eating meat sourced from animals, it probably won't hurt (ugh) to make sure they are treat well and slaughtered as swiftly and humanely as possible.Scientists disagree over whether or not lobsters feel pain. Lobsters have a peripheral system like humans, but instead of a single brain, they possess segmented ganglia (nerve cluster). Because of these differences, some researchers argue lobsters are too dissimilar to vertebrates to feel pain and that their reaction to negative stimuli is simply a reflex.
Nonetheless, lobsters and other decapods, such as crabs and shrimp, do satisfy all of the criteria for a pain response. Lobsters guard their injuries, learn to avoid dangerous situations, possess nociceptors (receptors for chemical, thermal, and physical injury), possess opioid receptors, respond to anesthetics, and are believed to possess some level of consciousness. For these reasons, most scientists believe that injuring a lobster (e.g. storing it on ice or boiling it alive) inflicts physical pain.
Due to growing evidence that the decapods may feel pain, it is now becoming illegal to boil lobsters alive or keep them on ice. Currently, boiling lobsters alive is illegal in Switzerland, New Zealand, and the Italian city Reggio Emilia. Even in locations where boiling lobsters remains legal, many restaurants opt for more humane methods, both to appease customer consciences and because the chefs believe stress negatively affects the flavor of the meat.