It was a cruel irony. Birds
raised for foie gras become
so ill that they can barely walk, much less fly. Yet fly they did on certain American Airlines international
flights during which foie gras was served in first class. After PETA was
alerted to this by upset passengers, we contacted airline officials and informed
them about the cruelty of foie gras production, which involves jamming pipes
down ducks’ and geese’s throats and pumping several pounds of grain and fat
into their stomachs every day until their livers expand to up to 10 times their
normal size. An average of 20
percent of ducks on foie gras farms die before slaughter, 10 to 20 times the
average death rate on a regular duck farm.

We’re
thrilled to announce that now foie gras is no longer being served on any
American Airlines flights!

What You Can Do

Speak
up whenever you see foie gras being sold in a store or served in a restaurant.
Let restaurant managers know that as long as the livers of force-fed birds are
on the menu, nothing can force you to
eat there.

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Article source: PETA Files

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