Fooled by Foie Gras


I had a dear friend in college who was French, and I loved everything about her.  She was sophisticated and worldly; she had a great fashion sense, she traveled to Nice and Corsica for vacations and at age 20 she knew more about wine than I’ll ever know.  She introduced me to a “delicacy” known as foie gras.  It’s French, it’s served in upscale restaurants, it’s tasty.  What could be wrong?

Ducks are immobilized in cages without escape from the force feeding, living and dying in cruelty and pain.
Ducks are immobilized in cages without escape from the force feeding,
living and dying in cruelty and pain.

 

Little did I know what’s behind the production of foie gras.  Foie gras wears a veneer of sophistication and exclusivity, but it’s not at all what it seems.  Here’s what you need to know:


Fois gras is the diseased liver of a duck or goose that has been force fed with a 6-10” long tube put down his throat. 

 

In centuries past the poor animal had his feet nailed to the barn floor to prevent him from moving, so this has always been an unusually cruel food.  Today it’s just as bad because the force feeding is done with a machine and under the time constraints of modern production. 

Ducks become coated with blood and regurgitated food during the force  feeding process, becoming so ill and weak they cannot stand or lift  their heads.
Ducks become coated with blood and regurgitated food during the force feeding process, becoming so ill and weak they cannot stand or lift their heads.

A long tube is used to force food down the duck’s throat under high pressure, and this is done 2 to 3 times per day for 17- 30 days causing injury to the animal’s throat and extreme stress.  If you were to see the poor ducks, you’d see that they’re so fat they can barely move, and they’re covered in their own vomit.  They don’t look happy or healthy---because they’re not.  They spend their short lives suffering for a human “delicacy” and then they’re shipped to slaughter.


Several years ago when I first learned how foie gras is produced, I wrote and called some of the local upscale restaurants and politely asked them if they’d please stop serving foie gras.  Some of the proprietors angrily denied the cruelty, others were polite, even told me that they knew it was cruel, but said they had to serve it because their customers demanded it.

Ducks incur bloody, often fatal injuries from the force feeding, and  their bodies can be seen contorted in agony.
Ducks incur bloody, often fatal injuries from the force feeding, and
their bodies can be seen contorted in agony.

 

So what’s a conscientious person to do?  How do we end this cruelty? 

First, boycott restaurants that serve foie gras.  There are plenty of restaurants to choose from that don’t serve this barbaric food---and it’s actually outlawed in Takoma Park, Maryland. 


Then, please support  and join Maryland Votes For Animals so you’ll get our action alerts and know when a foie gras bill comes up again in the legislature. (It was introduced in the legislature a few years ago but it was defeated by the restaurants and producers of foie gras who showed up in mass at the hearing.)  Then contact your legislators and demand that they outlaw foie gras throughout Maryland.

 

For more infomatioin visit NoFoieGras.org.

Share this

Please Help!

Make a difference for Animals, Join MVFA

Join Us
Already a Member? Sign in.

Calendar

«  
  »
S M T W T F S
 
 
1
 
2
 
3
 
4
 
5
 
6
 
7
 
8
 
9
 
10
 
11
 
12
 
13
 
14
 
15
 
16
 
17
 
18
 
19
 
20
 
21
 
22
 
23
 
24
 
25
 
26
 
27
 
28
 
29
 
30
 
 
 
 

SPREAD THE WORD

Thank you for spreading the word about Maryland Votes for Animals!