FYI: Foie gras is a food product made of the liver of a duck or goose that has been specially fattened. This fattening is typically achieved through gavage (force-feeding) corn.
Essentially the core of most foie gras wars stem from the fact that animal rights groups believe that the process of feeding ducks with a funnel inserted in the duck's esophagus is cruel. Proponents of the delicacy argue that ducks do not have a gag reflex and therefore feel no pain from the force feeding.
Popular chef, Linton Hopkins, recently scribed a passionate case for why he chooses to keep foie gras on the menu. He explains that he is deeply committed to sourcing cruelty-free products and has gone through extensive research to ensure that the foie gras he procures is from humanely-treated ducks.
In Brooklyn, Do or Dine restaurant offers foie gras donuts on the menu, a dish that prompted an online petition that has garnered over 1,000 signatures. The petition was started by a woman in Maine.
On the global level, the organizers of a food fair in Cologne, Germany held in October have decided to ban serving foie gras this year, after getting pressured by animal rights groups. Foie gras production is illegal in Germany, but consuming it is allowed. French foie gras producers are not happy about the ban; France's external trade minister said the boycott would have "global repercussions."
[Image via WENN.]
Tags: cruelty, duck, france, gross, illegal, pet, petition, production, research, restaurant