The New York Times said even if it is unclear whether someone is mentally capable, ‘err on the side of helping someone to vote.’
The New York Times encouraged a reader last week to “help” a 97-year-old woman with advanced memory loss — who is “becoming nearly impossible to communicate with” — to complete her ballot.
“When the situation is hazy, my inclination would be to err on the side of helping someone to vote, because voting is such a central form of civic participation,” wrote the Times’ “Ethicist” Columnist Kwame Anthony Appiah.
The Problem
A reader wrote the Times, saying the grandmother has “advanced” Alzheimer’s and hearing loss. The reader wanted to know if it would be “unethical” to help the elderly woman vote in November, likely having the grandma do “the mechanics of voting” while family members “advise her.”
The reader claimed to have helped the grandmother fill out her absentee ballot in 2020.
“She held the pen while we did our best to explain each office and issue. If there was any confusion, we would tell her how we voted, and she would do the same,” the reader wrote. “Is it unethical to help her vote again this November?” […]
— Read More: thefederalist.com
Controlling Protein Is One of the Globalists’ Primary Goals
Between the globalists, corporate interests, and our own government, the food supply is being targeted from multiple angles. It isn’t just silly regulations and misguided subsidies driving natural foods away. Bird flu, sabotaged food processing plants, mysterious deaths of entire cattle herds, arson attacks, and an incessant push to make climate change the primary consideration for all things are combining for a perfect storm to exacerbate the ongoing food crisis.
The primary target is protein. Specifically, they’re going after beef as the environmental boogeyman. They want us eating vegetable-based proteins, lab-grown meat, or even bugs instead of anything that walked the pastures of America. This is why we launched a long-term storage prepper beef company that provides high-quality food that’s shelf-stable for up to 25-years.
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