New York Times Corrects Article on Hitler: Refutes Longstanding Myth that Hitler was a Vegetarian
The New York Times issues a correction that smashes the long held belief that Hitler was a vegetarian. Sources for Hyler eating meat are given.
(PRWEB) March 20, 2005
The March 15 New York Times "Corrections" box included the following important item on page 2:
"A film review about 'Downfall,' which looks at Hitler's final days, referred incorrectly to his diet. Although the movie portrays him as vegetarian, he did eat at least some meat."
While small in size, the correction represents a major victory for truth, since the myth of HitlerÂ’s alleged vegetarianism has long been used to try to discredit vegetarians. If this inaccuracy is repeated in the future, as it likely will be, one can now refer to the nationÂ’s "Newspaper of Record" to set the record straight.
As documented below, numerous published accounts and first hand sources have confirmed that Hitler's diet included meat. At times Hitler evidently refrained from eating meat (and using alcohol and tobacco), as a response to his many health problems, but his normal diet, and the food served at his retreats and residences, included poultry and meat, most often Bavarian sausages, ham, liver, and pigeons.
Indeed, the Nazis banned vegetarian organizations in Germany and the lands they invaded and occupied.
The JVNA thanks the Times, especially its public editor Daniel Okrent and his associate Arthur Bovino, for their great public service of helping to put to rest this pernicious myth. This effort involved many hours of research, copying, and sending information to the Times, primarily by Atlanta writer Lewis Regenstein, president of The Interfaith Council for the Protection of Animals and Nature, with help from JVNA president Richard Schwartz, Micah Books publisher Roberta Kalechofsky, and author Rynn Berry.
The JVNA also expresses the hope that other writers who have recently circulated the myth of HitlerÂ’s vegetarianism, including columnist David Shaw of the Los Angeles Times, and writer/commentator Ben Stein, will also issue corrections.
Material sent to the NY times to influence their decision included the following:
Robert Payne's authoritative "The Life and Death of Adolph Hitler" (Prager, 1973) states on page 346: "Hitler's asceticism played an important role in the image he projected over Germany. According to the widely believed legend, he neither smoked not drank, nor did he eat meat...Only the first was true. He drank beer and diluted wine frequently, had a special fondness for Bavarian sausages...
His asceticism was a fiction, invented by Goebbels to emphasize his total dedication, his self control...He could claim that he was dedicated to the service of his people.
In fact, he was remarkably self indulgent... Although Hitler had no fondness for meat except in the form of sausages and never ate fish, he enjoyed caviar..."
Armaments Minister Albert Speer's autobiography, "Inside the Third Reich," (Macmillan, 1970) indicates that meat was served, in substantial amounts, at Hitler's meals.
Page 89, in the chapter "Obersalzberg," describing Speer's move to the mountain, states that "Hitler usually appeared in the lower rooms late in the morning...The day actually began with prolonged afternoon dinner. The Food was simple and substantial: soup, a meat course, dessert..."
Page 119 of the chapter "A day in the Chancellery" states, "Such was the 'Merry Chancellor's Restaurant', as Hitler often called it...The food was emphatically simple. A soup, no appetizer, meat with vegetables and potatoes, a sweet.....Hitler was served his vegetarian food...and those of his guests who wished could imitate him. But few did... It was Hitler himself who insisted on this simplicity. He could count on its being talked about in Germany,"
P. 128 describes how Hitler enjoyed gorging on caviar, eating it by the spoonful: "For a few weeks, Hitler actually ate caviar by the spoonful with gusto, and praised the taste, which was new to him. But then he asked Kannenberg [the house steward] about the price, was horrified, and gave strict orders against having that again. Thereupon, the cheaper red caviar was served him. But that too was rejected as an extravagance....the idea of a caviar-eating Leader was incompatible with Hitler's conception of himself."
No real vegetarian would eat caviar, given the wasteful & cruel way in which it is produced -- by ripping or cutting open the belly of a female sturgeon full of eggs (roe), thus killing a mother sturgeon and thousands of potential offspring. (As a result of over-harvesting, the source of the world's best caviar, the sturgeon in the Caspian Sea, are now considered threatened with extinction.)
The references above, plus writings by Dione Lucas, Hitler's chef, clearly document that while Hitler in his later years sometimes posed as a non-meat eater, he was not a real vegetarian, and did frequently or at least occasionally eat meat, fowl, and other animals products (eggs, caviar) & always served them to his guests.
Rynn Berry points out in his recent book, "Hitler: Neither Vegetarian nor Animal Lover," that the woman chef who was his personal cook in Hamburg during the late 1930s was Dione Lucas. In her "Gourmet Cooking School Cookbook," she records that his favorite dish - the one that he customarily requested - was stuffed squab (pigeon). "I do not mean to spoil your appetite for stuffed squab, but you might be interested to know that it was a great favorite with Mr. Hitler, who dined in the hotel often."
Contact:
Lewis Regenstein
Author of "Replenish the Earth"
Regenstein@mindspring. com
Phone: (404) 814-1371
Richard H. Schwartz
President of the Jewish Vegetarians of North America (JVNA) rschw12345@aol. com
Phone: (718) 761-5876
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