Mar 30, 2015

the modern-day blood libel

There has been some organization trying to spread a modern-day blood libel, with the approach of Passover.

It is not the classic blood libel of olde, the kind that has Jews killing Christian childen to use their blood in the baking of the matza for Pesach. This new blood libel has the jews kiling dogs, and Palestian children, for blood for baking the matza.

Dog blood. and Palestinian blood.

Very rude of them them to lump Palestinians together with dogs.





at least Facebook was smart enough to remove their promotions from Facebook...



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7 comments:

  1. The site is White Supremacist, racist, anti-Gay, and anti-Jew. It's actually kind of amusing how much time some people have to spend on this stuff.

    I signed up for membership just for laughs. I wonder what kind of response I will get.

    ReplyDelete
  2. It's actually pretty funny that they themselves call this a "blood libel". "Libel" is the tort of defaming someone with a falsehood.

    Not only are they racist liars, they're pretty stupid too...

    ReplyDelete
  3. Anonymous 4:40 took the words out of my mouth.

    ReplyDelete
    Replies
    1. Anon 4:40 here - you know what they say about great minds...

      Delete
  4. While of course this a vicious libel, what I have never understood is why killing dogs is considered worse than killing cows or sheep. Millions of cows and sheep (and pigs outside Jewish and Islamic circles) are killed every year for people to celebrate all kinds of things. Our local supermarket is advertising lamb and ham for Easter dinner. Why is that ok?

    ReplyDelete
  5. it would be just as much a blood libel if they said jews are killing sheep for blood for matza. i think.
    killing sheep and cows is ok because it is for food. blood is pretty unacceptable as food in modern western society. I guess it would be ok, though strange, to kill dogs to eat them. In Thailand it would be perfectly normal

    ReplyDelete
    Replies
    1. Rafi - blood is still part of the western diet in many places - it's used in a fairly wide variety of sausages in different countries. Certain English and Scottish sausages, as well as ones in France, and definitely ones in eastern Europe are some that come to mind - they're usually made of some combination of blood, some meat, and a grain - often barley or oats. The point of the blood is to give an added protien "kick" and taste to what otherwise is primarily a grain product.

      Delete

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