Federal Courts Dismiss Activists’ ‘ALDF’ Anti-Foie Gras Suit

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“How can anyone think, shoving a gavage (pipe or tube) down the esophagus, of geese or ducks then force feeding them with, typically, corn boiled with fat (to facilitate ingestion) so the birds liver becomes over enlarged; so it can then be eaten as a delicacy… is totally beyond me! Of course it’s bloody cruel & barbaric, no other animal that I can think of is force fed via a tube to make any part of their body fatter for human consumption. Yes animals are given extra grain & even growth hormones but they are not force fed it via a bloody pipe…it’s savage & uncalled for; we kill enough animals to meet the demand for meat or other animal body parts! Do we really have to  force feed a bird in constant chronic pain from the tube…just for a delicacy?? What will they come up with next, pickled eyeballs, coated in vinegar daily, to get that perfect crunch?? One could say, this is almost as bad as bear bile being taken from a bear!!

Goose being force-fed so humans can dine on their enlarged livers!!

“Look at the disgusting filthy gavage (pipe) & other equipment; there is no wonder so many birds die of disease. While force feeding is required to meet the French legal definition of “foie gras”, producers outside France do not always force feed birds in order to produce fattened livers that they consider to be foie gras, instead allowing them to eat freely, termed ad libitum. Interest in alternative production methods has grown recently due to ethical concerns in gavage-based foie gras production. Such livers are alternatively termed fatty goose liver, ethical foie gras, or humane foie gras.” Source-Wikipedia

“During feeding, efforts are made to avoid damaging the bird’s esophagus, which could cause injury or death, although researchers have found evidence of inflammation of the walls of the proventriculus after the first session of force-feeding. There is also indication of inflammation of the esophagus in the later stages of fattening. Several studies have also demonstrated that mortality rates can be significantly elevated during the gavage period.”Source Wikipedia

The Animal Legal Defense Fund tried to sue the government to declare force-fed foie gras illegal, and federal courts shut it downInside Scoop SF reports that a lawsuit between the ALDF and the U.S. Department of Agriculture was dismissed on Friday. “Please click on the links to read more!”

The ALDF (the same anti-foie group that sued Napa restaurant La Toque) had argued that foie gras is “a diseased product unfit for human consumption,” and asked the court to step in and order the USDA to “remove foie gras from the American food supply.”

In the ruling (warning: PDF), U.S. District Judge Otis Wright explains his decision to dismiss the case:Plaintiffs‘ voluminous submission of technical papers and data supports the Court’s view that Plaintiffs are challenging a scientific conclusion and not a legal one … this is an issue falling squarely under the USDA’s discretion by law.”

Although selling and producing foie gras is still illegal in California, the ALDF is not entitled to judicial review on this case so, for now, the rest of the country can rest easily knowing their foie is safe. “For those who partake in this delicacy…I hope it fxxxxg chokes you!”

· Court dismisses USDA foie gras lawsuit [Inside Scoop SF]
· All Foie Gras Coverage on Eater [-E-]

News Link:http://eater.com/archives/2013/03/27/antifoie-gras-case-dismissed.php

Celebrate A Victory – California Foie Gras Ban Takes Effect July 1

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July 1 marks the realization of a long-awaited, incredible victory for animals in California. In 2004, IDA helped pass a law that banned foie gras, the enlarged livers of force-fed ducks and geese. Force-feeding is the extremely cruel practice of inserting a long, wide tube down the throat to force in many times the amount of food that a bird would normally eat, until the liver is engorged with disease. Legislators sided with scientists, veterinarians and advocates who exposed this cruelty. The food industry BizarroFoieGras_jpgwas given eight years to comply.

The ban finally takes effect on July 1, after which this cruel dish may no longer be produced or sold in California. Chefs who defy the ban are subject to a $1,000 citation. This is cause for celebration, though some chefs and restaurants are hinting that they will find creative ways to serve foie gras anyway, such as by charging a “corkage fee” to prepare foie gras that customers bring in themselves. There is also speculation that some will sell items such as toast at exhorbitant fees, and then tack on “free” foie gras to go with it. That’s still illegal.

You can help IDA monitor and ensure compliance with the law. If you live in (or visit) California and see any business selling foie gras, please tell us so we can contact the proper enforcement agency. Email hope@idausa.org with any information about violations.

News Link:-http://ida.convio.net/site/MessageViewer?em_id=23941.0&printer_friendly=1

California says adieu to foie gras

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Coachella Valley restaurateurs lament ban on fattened duck liver, a French delicacy

It’s enough to make Jacques Pépin weep.

By July 1, restaurants throughout California will be removing foie gras — rich fattened duck or goose liver — from their menus.

With the deadline looming, Coachella Valley eateries such as Zin American Bistro and Le Vallauris, both in Palm Springs, are considering hosting farewell parties for the French delicacy.

“With all the other problems in the world, people are worrying about how a few ducks are fed? It’s crazy,” said Michel Despras, owner of Lavender Bistro in La Quinta, which offers a duck foie gras appetizer.

The California Legislature gave the state’s only producer, Sonoma Artisan Foie Gras, more than seven years to devise a “cruelty-free” way of fattening the duck’s liver when it voted on the foie gras ban in 2004.

Absent of that, a coalition of chefs in cities like San Francisco and Los Angeles have mounted a campaign to overturn the law, using foie gras dinners as fundraisers.

The primary objection to foie gras is the method of feeding, called gavage, which employs a tube and funnel to feed the fowl directly into the gullet, usually beginning four to five weeks before the animal is slaughtered.

“They don’t cut the beak anymore,” said Brent Pollock, executive chef at The Lakes Country Club in Palm Desert. “And truthfully, left alone, the ducks and geese would gorge themselves anyway if you leave enough food out. It’s in the nature. It’s not the only part of the duck that is used. The legs are sold and used in duck confit and breasts are also used.”

While the fowl may be force fed, Mindy Reed, owner of Zin American Bistro and Zini Mediterranean Cafe in Palm Springs, wonders how other animals used for food are treated.

“What about cattle that’s raised for $1 hamburger at McDonald’s or chickens?” she said. “The conditions that those animals are raised in are far worse, and yet no one is trying to ban them in restaurants.”

Read the rest:-http://www.mydesert.com/article/20120607/LIFESTYLES02/206070314/Saying-adieu-foie-gras?odyssey=tab%7Ctopnews%7Ctext%7CFrontpage

Foie Gras: Animal Cruelty and Consumer Threat (2012 version)

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“Would this be allowed if it were any other animal??  Birds feel pain too, force feeding them which deliberately causes them to succumb to a variety of illness’s is blatant animal abuse in my eyes. Why is this still allowed to happen, humans kill enough animals…this is a delicacy…not part of our staple diet..therefore not needed!” 

 

Published on 9 May 2012 by 

More at http://www.aldf.org/foiegras — The Animal Legal Defense Fund and several others filed a lawsuit against the U.S. Department of Agriculture (USDA) for violating the federal Poultry Products Inspection Act (PPIA) by allowing adulterated poultry—in the form of foie gras—to be sold to consumers. Under PPIA, the USDA is responsible for condemning all poultry products that come from diseased birds. Foie gras consists of the pathologically diseased livers of ducks who are force-fed massive amounts of grain, inducing the disease of hepatic lipidosis, which causes their livers to swell to ten times their normal size.

Please Take action athttp://www.aldf.org/foiegras

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