Friday, August 18, 2006

Eat This

Why thank you for the lovely welcome to the “intoleristas.” I find it funny that that name came from someone quite intolerant. . .

And as for the foie gras, the suppliers in the US and elsewhere all have the same practice (as seen in several undercover investigations into these suppliers), in fact, to make foie gras one has to induce a liver disease. That is why it gets fatty, because the ducks & geese are so overfed that their liver swells and they become very sick, often unable to move or do anything they would do normally. There is no way to produce foie gras without force-feeding the animals and inducing the disease. Foie gras is not a delicacy, it is a disease.

It’s great that the restaurant offer free-range chicken instead of factory farmed chicken, but it seems that your “ethics” are quite skewed, this doesn’t make up for the fact that foie gras is just about the most cruel way to produce a meat (fat?) that is totally unnecessary and considered a “delicacy.” I hope you’ll consider making a higher degree of ethics universal throughout the restaurant. I would love to offer you more information on this subject, or some videos so you can see exactly what goes into foie gras production. Many restaurants, states (including California) and countries (including the UK & Switzerland) have banned it because producing it requires cruelty and there is much public outcry against it.

I would be happy to eat at the restaurant if you’re willing to take foie gras off the menu (assuming you offer vegetarian and vegan options). Until then, I’d be even happier to protest it. I hope we can have a civilized discussion about this, but if not, be prepared to deal with protesters.

Here’s a video showing what was revealed at an undercover investigation of a foie gras “farm.”

Megan Prusynski