With California’s foie gras ban poised
to take effect on Sunday, it’s time for the rest of the country to do some
soul-searching, starting with New York, the only state in the union with
operating foie gras farms. Here are the top five reasons for the rest of the
country to follow California’s lead in banning this dreadful “delicacy”:


(c)stopgavage.com

1.     
Gavage
Is Savage

    Birds raised for foie gras are force-fed multiple pounds of grain and fat every day via a pneumatic tube
    that is rammed down their throats—a process that former California Sen. John
    Burton colorfully describes as “doing the equivalent of
    waterboarding.” Burton, who spearheaded California’s ban, has said of
    chefs opposing the ban: “I’d like to sit … them down and have duck and
    goose fat—better yet, dry oatmeal—shoved down their throats over and over and
    over again.”

    2.     
    Foie
    Gras Is Sick—Literally

    Force-feeding causes birds’
    livers to swell to as much as 10 times their normal size, resulting in a
    painful disease known as hepatic steatosis (which makes foie gras a diseased
    organ and therefore illegal to sell in the U.S., according to a lawsuit filed
    last month by several animal protection groups). The birds often suffer from
    internal hemorrhaging, fungal and bacterial infections, and hepatic
    encephalopathy, a brain disease caused when their livers fail.

    3.     
    Foie
    Gras Makes Me—and Ducks—Gag

      Contrary to the claims of
      foie gras peddlers, ducks do have a
      gag reflex, and, in fact, often vomit after being force-fed. An employee at
      California’s now-defunct foie gras farm admitted that “[s]ome [ducks] die
      from heart failure as a result of the feeding, or from choking when they
      regurgitate.” An undercover investigator at a Canadian foie gras farm saw a duck vomiting blood after the force-feeding pipe apparently punctured his
      esophagus or stomach.

      4.     
      Ducks
      Aren’t Shoes

        Undercover
        video shot on French farms
        , which supply much of the foie gras sold worldwide, shows ducks crammed individually into shoebox-like cages that are barely
        larger than the birds’ bodies. Their heads and necks protrude through a small
        opening for force-feeding. The ducks are confined in this way—unable even to
        stretch a wing or take a single step in any direction—for 24 hours a day. Many don’t survive the ordeal: An average
        of 20 percent of ducks on foie gras farms die before slaughter. That’s 10 to 20
        times the average death rate on a regular duck farm.

        5.     
        Everybody Else
        Is Doing It

          Force-feeding birds has been
          denounced worldwide by experts in the field of poultry welfare. The scientific
          consensus is so strong that foie gras production has been banned in more than a
          dozen countries, including the U.K., Israel, Germany, Norway, Poland, Sweden,
          and Switzerland, and it will be outlawed throughout
          the European Union by 2020. Prince Charles refuses to allow it on Royal
          menus, and celebrity chef Wolfgang Puck refuses to serve it.


          (c)stopgavage.com


          (c)stopgavage.com

          While
          we wait for the rest of the country to follow California’s progressive lead,
          you can help ducks right now by urging the gourmet grocery chain Dean and DeLuca to
          stop selling foie gras.

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          Article source: PETA Files

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