Return of the Pleasure Police


First an international caveat on caviar, now a fatwa against foie gras? That's what Rep. Brendan Williams of Olympia says: he's introduced legislation to ban the force-feeding of birds. Never mind that most American foie gras is produced out-of-state, by a French family (of course) in upstate New York, Williams is against it.

Williams admits he did eat foie gras once, but tells the Everett Herald he didn't know where it came from. (Right, and Clinton didn't inhale.)

Shocked, shocked he was to learn it involved gavage, overfeeding to enlarge the duck's liver, a centuries-old practice that engenders modern outrage when applied to animals but remains enshrined as freedom-of-choice when it comes to Twinkies, Big Macs and venti double-chocolate-chip Frappuccino. With extra whipped cream, please.

By the way, there are some ghastly alternatives to foie gras out there for the PC crowd, made with mushrooms and tofu. Be my guest.

Gaggle.JPG Herd of geese.JPG
Contended geese--foie gras on the hoof--along the Dordogne River in southwest France.

Geese await feeding.JPG Farmer feeds goose.JPG Geese after feeding.JPG
Gavage with softened grain has been practiced since Egyptian times as winter approaches to encourage the natural accumulation of fat in the goose's liver.


Ever been to a commercial egg plant? I have. Talk about ghastly, -that- is far more inhumane of a treatment then producing foie gras.

Comparing foie gras production to the chickens that are living (and working) in a commerical egg plant is ridiculous. How awful that the chickens are made to - gasp! - lay eggs all day long! Other than the overcrowding that goes along with commercial egg production, there is no torture involved I assure you. Shoving a tube down the neck of a duck is truly a cruel practice. And, what is the purpose of this website? I don't quite understand.

About this Entry

This page contains a single entry by Cornichon published on January 10, 2006 4:47 PM.

Bellini, Seattle Style was the previous entry in this blog.

Location, location, location is the next entry in this blog.

Find recent content on the main index or look in the archives to find all content.


Recent Comments

  • Susan Grayland: Comparing foie gras production to the chickens that are living read more
  • Robert Hess: Ever been to a commercial egg plant? I have. Talk read more