More than a dozen European nations have banned the cruelty of foie gras. In 2012 the state of California will also ban the production and sale of foie gras. However, this diseased duck and goose product is marketed as a supposed "delicacy" in expensive restaurants around the state of Arizona.
The production of foie gras involves force-feeding confined birds through a pipe shoved down their throats to cause the livers to expand 10 times their normal size. Some birds die before slaughter as a consequence of ruptured internal organs or asphyxiation when food becomes impacted in their throats and digestive systems. Veterinarians, pathologists and many notable chefs such as Wolfgang Puck and Charlie Trotter have determined that the force-feeding process is inhumane. No other farm animal production method involves the deliberate causation of disease to the point of fatality.
Foie gras is a product of blatant animal cruelty and there is simply no room for this practice in a civilized society. In human terms, the force-feeding that is done to ducks and geese would translate to a 150-pound human being force-fed 45 pounds of food per day. I urge Arizonans to take a stand against foie gras and stop supporting restaurants that continue to serve this product.
Dani Thumma, Peoria
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