Vegetarian animal lovers, the French government have passed a law to protect the history and future of their ‘delicacy’ foie gras. Don’t be fooled by the name, this has nothing to do with grass – it actually describes a pate made for the livers of ducks and geese. Ducks and geese who have been force fed the equivalent (for humans) of 28 pounds of spaghetti per day. Up to half a kilo of grain and fat is force fed to these birds, two or three times a day via pneumatic machines that can dispense it into their mouths in a matter of seconds.
After two or three weeks of this torture the livers of these birds will have swollen to between six and ten times their natural size. The birds cannot even move at this point. They are then killed, and I am only guessing, are most likely to have their livers removed and the rest of the bird disposed of.
Anthony Warrell Thompson (celebrity chef) and Bruce Anderson (food critic) were interviewed on the programme. Warrell Thompson is outspoken against this practice, and as a result will not serve, eat or support manufacture of foie gras, however Anderson claims if the ducks and geese are sentient, they will know their death if for gastronomy and be happy about it! He claims these ducks waddle over to the feeder, delighted to be getting their next helping of fat and grain, forced down their throats at a rate of knots.
I wonder if cannibals stewed him up in a pot he’d be happy about it? After all, it’s for the delights of gastronomy.