Guest guest Posted May 16, 2000 Report Share Posted May 16, 2000 ANGELENO MAGAZINE is a large, glossy, very hip, great looking magazine that arrives free in the mailboxes of residents of the huge city of Los Angeles. I, like many other Californians, read it cover to cover. Unfortunately the current issue (May/June 2000) carries a feature entitled " Foie Gras At Home. " The article raves about the ease of at-home preparation and gives detailed instructions on purchase, storage and cooking. Author Nancy Ross Ryan begins the article, " Of late, a stylish restaurant without foie gras on the menu is hard to find. " She says " For years I have been a lover of foie gras - the 'fat liver', in English, of a goose or duck raised solely for this purpose. " I will gladly give Ms Ryan the benefit of the doubt and assume that she knows nothing of how the liver becomes " fat. " She may think that the geese are simply well fed. However, I just got a refresher course on the horrors of foie gras production in the latest issue of " Farm Sanctuary News. " Farm Sanctuary tells us, " Foie Gras, the liver of a duck or goose swollen to many times normal size by force-feeding to make an expensive 'gourmet' appetizer, is the very painful liver disease hepatic lipidosis. " In his famous letter sent last year to the Smithsonian Institute (which helped persuade them to cancel a planned event celebrating foie gras) Sir John Geilgud detailed the process by which the liver becomes diseased: " The male ducks and geese on these farms are restrained and have their bills forced open. A long metal pipe is then roughly pushed down their throats. Finally, an air-driven pump thrusts two to three pounds of corn mixture into their stomachs. The ducks and geese endure this painful and distressing procedure three times a day for four weeks. The result is that the birds' livers expand to six to 12 times their normal size, they can barely walk or stand, their bills become deformed or broken, and they suffer damage to their pharynx and esophagus. Sometimes the force of inserting the metal pipe can rupture their necks, and a percentage die outright from burst internal organs. Female hatchlings are usually simply thrown away, smothered, or ground up. (The full text of Sir John Geilgud's letter is available on the DawnWatch website -- www.DawnWatch.com -- under " Geese - Foie Gras. " ) Farm Sanctuary tells us, " Several years ago, a visitor to the largest New York State foie gras company was told employees received bonuses if they caused fewer than fifty stomachs to burst a month. " Though Ms Ryan asserts that it is hard to find a stylish restaurant not serving foie gras, many fine restaurants have chosen to drop this food from the menu because of the cruelty involved in it's production. And Farm Sanctuary tells us that United, Delta, Air Canada and American Airlines, have all ceased serving foie gras to their first class passengers. Angelino Magazine publisher Michael Blaise Kong ends his friendly " publishers note " with the line " And, as always, I welcome your feedback. " A publisher's email address is not given but the following email address is given for contacting the editor: editor The magazine's snail mail address is: Angeleno Magazine 5670 Wilshire Blvd., suite 700 Los Angeles, CA 90036 Phone: (323) 930 9400 Fax: (323) 930 9402- Note www.fax4free.com is a great way to send faxes for free so send a Fax and an email! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2000 Report Share Posted May 16, 2000 Here is another link about this terrible " delicacy " ... Carol <A HREF= " http://www.poultry.org/foiegras.htm " >Foie Gras: Gourmet Atrocity</A> http://www.poultry.org/foiegras.htm ------------------ In a message dated 5/15/2000 11:13:10 PM Pacific Daylight Time, starsocks writes: << Unfortunately the current issue (May/June 2000) carries a feature entitled " Foie Gras At Home. " The article raves about the ease of at-home preparation and gives detailed instructions on purchase, storage and cooking. >> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2000 Report Share Posted May 16, 2000 OK, that the process of " creating " foie gras is torture goes without saying. But I have one more point - Eeeeeewwww! Who would want to eat that anyway? I wonder how these " gourmets " would feel about eating, say, a porcupine's cancerous uterus? Oh never mind...I don't want to know. -Annie - starsocks undisclosed-recipients:; Monday, May 15, 2000 11:12 PM thought you might be interested...... ANGELENO MAGAZINE is a large, glossy, very hip, great looking magazine that arrives free in the mailboxes of residents of the huge city of Los Angeles. I, like many other Californians, read it cover to cover. Unfortunately the current issue (May/June 2000) carries a feature entitled " Foie Gras At Home. " The article raves about the ease of at-home preparation and gives detailed instructions on purchase, storage and cooking. Author Nancy Ross Ryan begins the article, " Of late, a stylish restaurant without foie gras on the menu is hard to find. " She says " For years I have been a lover of foie gras - the 'fat liver', in English, of a goose or duck raised solely for this purpose. " I will gladly give Ms Ryan the benefit of the doubt and assume that she knows nothing of how the liver becomes " fat. " She may think that the geese are simply well fed. However, I just got a refresher course on the horrors of foie gras production in the latest issue of " Farm Sanctuary News. " Farm Sanctuary tells us, " Foie Gras, the liver of a duck or goose swollen to many times normal size by force-feeding to make an expensive 'gourmet' appetizer, is the very painful liver disease hepatic lipidosis. " In his famous letter sent last year to the Smithsonian Institute (which helped persuade them to cancel a planned event celebrating foie gras) Sir John Geilgud detailed the process by which the liver becomes diseased: " The male ducks and geese on these farms are restrained and have their bills forced open. A long metal pipe is then roughly pushed down their throats. Finally, an air-driven pump thrusts two to three pounds of corn mixture into their stomachs. The ducks and geese endure this painful and distressing procedure three times a day for four weeks. The result is that the birds' livers expand to six to 12 times their normal size, they can barely walk or stand, their bills become deformed or broken, and they suffer damage to their pharynx and esophagus. Sometimes the force of inserting the metal pipe can rupture their necks, and a percentage die outright from burst internal organs. Female hatchlings are usually simply thrown away, smothered, or ground up. (The full text of Sir John Geilgud's letter is available on the DawnWatch website -- www.DawnWatch.com -- under " Geese - Foie Gras. " ) Farm Sanctuary tells us, " Several years ago, a visitor to the largest New York State foie gras company was told employees received bonuses if they caused fewer than fifty stomachs to burst a month. " Though Ms Ryan asserts that it is hard to find a stylish restaurant not serving foie gras, many fine restaurants have chosen to drop this food from the menu because of the cruelty involved in it's production. And Farm Sanctuary tells us that United, Delta, Air Canada and American Airlines, have all ceased serving foie gras to their first class passengers. Angelino Magazine publisher Michael Blaise Kong ends his friendly " publishers note " with the line " And, as always, I welcome your feedback. " A publisher's email address is not given but the following email address is given for contacting the editor: editor The magazine's snail mail address is: Angeleno Magazine 5670 Wilshire Blvd., suite 700 Los Angeles, CA 90036 Phone: (323) 930 9400 Fax: (323) 930 9402- Note www.fax4free.com is a great way to send faxes for free so send a Fax and an email! ------ Best friends, most artistic, class clown Find 'em here: http://click./1/4054/5/_/651892/_/958457551/ ------ Post message: Subscribe: - Un: - List owner: -owner Shortcut URL to this page: /community/ Quote Link to comment Share on other sites More sharing options...
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