Diseased Liver No Delicacy

PawsUp

Amazon UK has ended the online sale of foie gras, and has placed it on their list of prohibited animal products.

Amazon UK has ended the online sale of foie gras, and has placed it on their list of prohibited animal products.

Paws Up!
To Amazon UK for no longer selling foie gras.

According to a news article, “Britons overseas will no longer be able to purchase foie gras — the…French delicacy made from the liver of a fattened goose or duck — from the online retailer Amazon UK. The site announced its decision to eliminate the sale of the dish and place it on its list of prohibited animal products alongside ‘whale, dolphin, and shark parts.’”

Foie gras, French for “fatty liver,” is the food product that results from ducks and geese being force fed to increase the size of their livers to the point of exploding. Considered a delicacy by some, foie gras is manufactured in an inherently inhumane manner. Ducks and geese have their mouths forced open with a metal tube that is then shoved down their throats. Feed is forced into them numerous times a day through these tubes until their livers become engorged. Some birds die before they can be slaughtered at three months of age because they develop a condition known as hepatic lipidosis, or fatty liver disease.

Take Action: Protect ducks and geese by never buying foie gras. If you see foie gras advertised on any company’s website, contact that company and urge the CEO to stop selling the product.

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Foie Gras Still off the Menu

A California ban on the sale of foie gras continues to be upheld despite a challenge through a court of appeals.

A California ban on the sale of foie gras continues to be upheld despite a challenge through the Court of Appeals.

PawsUpPaws Up!
To the Ninth U.S. Circuit Court of Appeals for upholding California’s ban on the sale of foie gras.

Foie gras is no delicacy and the state of California knows that. It banned the sale of the product in the state and now a court of appeals has upheld a challenge to that ban.

Foie gras, French for “fatty liver,” is the food product that results from ducks and geese being force fed to increase the size of their livers to the point of exploding. Considered a delicacy by some, foie gras is manufactured in an inherently inhumane manner. Ducks and geese have their mouths forced open with a metal tube that is then shoved down their throats. Feed is forced into them numerous times a day through these tubes until their livers become engorged. Some birds die before they can be slaughtered at three months of age because they develop a condition known as hepatic lipidosis, or fatty liver disease.

Take Action: Thank the court for upholding California’s ban. Additionally, never order or serve foie gras. It is not a delicacy; it is the product of animal abuse.

The Honorable Alex Kozinski
Chief Judge
c/o Office of the Circuit Executive
U.S. Courts for the Ninth Circuit
P.O. Box 193939
San Francisco, CA 94119-3939

Stop Selling Foie Gras

Amazon.com is selling foie gras, a product that results from force feeding ducks and geese.

Amazon.com is selling foie gras, a product that results from force feeding ducks and geese.

Amazon.com sells foie gras. Foie gras, French for “fatty liver,” is the food product that results from ducks and geese being force fed to increase the size of their livers to the point of exploding. Considered a delicacy by some, foie gras is manufactured in an inherently inhumane manner. Ducks and geese have their mouths forced open with a metal tube that is then shoved down their throats. Feed is forced into them numerous times a day through these tubes until their livers become engorged. Some birds die before they can be slaughtered at three months of age because they develop a condition known as hepatic lipidosis, or fatty liver disease.

For these reasons, we ask you to contact Amazon.com and urge the company to discontinue selling foie gras.

Jeffrey P. Bezos, CEO
Amazon.com, Inc.
1200 12th Ave. South, Ste. 1200
Seattle, WA 98144-2734

When you think about it…shouldn’t cooking involve some creativity?

Chefs in California are trying to fight the foie gras ban that goes into effect July 1. They’ve had 7½ years since the law was passed to say anything about the ban. This 11th hour effort will not get the ban lifted.

Chefs are artists; they create culinary masterpieces. So, why can’t they create a substitute for foie gras, which by the way is French for fatty liver? Instead of wanting to continue using a product that is abusively produced, why not come up with a substitute that can please the palate of the most discerning diner and save the lives of ducks and geese?

Chefs are experimenters; culinary creators; magicians with pots, pans, ingredients, sauces. Instead of staying wedded to a particular food, the chefs who want to fight the foie gras ban could, instead, be creating cuisine that tempts the taste buds while at the same time saves lives.

In fact, every dish in any restaurant can become a cruelty-free dish if the chefs thought innovatively. Instead of relying on a handful of animal products, they could rely on the myriad plant products that grace the food stores across the country. For example, think of all the various grains that exist and how, with a bit of culinary magic, those same grains can be turned into dishes fit for the most discerning of tastes. When we focus our cooking on only a small sample of items in the supermarket, we lose out on the wide variety of foods that are economically sound, environmentally healthy, and animal and human friendly.

Check out the new plant-based eating section on the NHES website, and check back frequently for additional recipes. All have been prepared by an NHES staff member and taste tested by many pleased staff members.

When you think about it, shouldn’t cooking and eating be fun, creative, innovative, and free from misery. Plant-based eating is all that—and mighty tasty, too.

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When you think about it…a little diseased liver on crackers has little appeal

Photo by David Monniaux

Foie gras—pretty sounding words in French. But, foie gras, translated into English, means “fatty liver.” Fatty livers are unhealthy livers. Fatty livers are, in fact, diseased livers. Yet the words foie gras make diseased liver sound elegant, upscale, expensive, a delicacy.

To get diseased livers, ducks and geese are force-fed through tubes inserted down their throats so their livers increase to the diseased state necessary for harvesting. Of course, to harvest these diseased livers, the birds must be slaughtered. So, first we make the birds sick, then we kill them, then we eat their diseased organ.

Some communities in the United States have banned the sale of foie gras, and some countries in the European Union have banned the force-feeding of ducks and geese. The technique of force feeding (gavage) dates back to 2500 BC when ancient Egyptians began keeping birds for food.

Just as drinking cow breast milk possesses a strong “ewww” factor so does eating diseased bird liver. Petit fours, also French, is a sweet, a confection often eaten at the end of a meal—or anytime anyone has a serious sugar craving. They are elegant, upscale, expensive, a delicacy, and, most importantly, humane. When you think about it…eating something with a French sounding name should uplift us—eating petit fours does, eating diseased livers doesn’t.

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Foie Gras Ban

Paws Up!
To the Hawaii state legislature for considering legislation to ban the sale of foie gras in Hawaii.

HB 77 would prohibit the possession, sale, trade, or distribution of foie gras in Hawaii starting in July 2012.

Foie gras, French for “fatty liver” and considered a delicacy by some, is manufactured in an inherently inhumane manner. Ducks and geese have their mouths forced open with a metal tube that is then shoved down their throats. Feed is forced into them numerous times a day through these tubes until their livers become engorged. Some birds die before they can be slaughtered at three months of age because they develop a condition known as hepatic lipidosis.

California is set to ban foie gras next year and Chicago banned it two years ago but the ban was overturned.

Take Action: Hawaii residents, write polite letters to your legislators letting them know you are in support of banning foie gras.

Source:
www.capitol.hawaii.gov/

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Foie Gras Falling out of Favor

Paws Up!
To the National Capital Commission for removing foie gras from the menu at the Taste of Winterlude event in Ottawa and to the Aramark Corporation for no longer distributing foie gras.

The force feeding of geese and ducks to produce diseased livers, which are then harvested and turned into what is considered a delicacy in some circles, has come to an end in other circles.

Duck

Photo by forester357

Recently, the National Capital Commission informed chefs participating in its upcoming Taste of Winterlude foie gras could not be on their menus. Only one chef has withdrawn his participation, not wanting to alter his recipes, even though there is a vegetarian substitute for foie gras.

The Aramark Corporation, one of the world’s leading food service providers, has decided it will no longer distribute foie gras after executives of the corporation were shown video of ducks and geese being force fed.

Great Britain, Austria, Germany, Sweden, Italy, Israel, Turkey, and Argentina, among other countries, have banned the production of foie gras within their borders. Some U.S. states have partial bans.

Take Action: Write letters of thanks to the National Capital Commission and the Aramark Corporation for their stand against foie gras.

Marie Lemay, Chief Executive Officer
National Capital Commission
202–40 Elgin Street
Ottawa ON K1P 1C7
Canada
E-mail: info@ncc-ccn.ca
~
Joseph Neubauer
 
 
 
 
Chairman and Chief Executive Officer
The Aramark Corporation
1101 Market Street
Philadelphia, PA 19107
Tele.: 800-ARAMARK

Source:
www.ctv.ca/
food-management.com/

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