A chciken need not live the horrid life that a foie gras goose 'lives.' Again - no needless torture. You can raise a chicken just fine, far a as chickens go, and then kill iand eat. You can't make foie gras without torturing the animal. THat's wrong.
Do you eat only free range chicken? What about those chickens that never see the light of day, and live solely in a crowded smelly coop? Shouldn't that torturous inhumane practice stop as well?
"Mr. Ginor, whose operation produces duck foie gras, presents the process of force feeding as neither painful nor distressing to the ducks. As proof, he adds that "when a person comes to feed them, they come to the feeders." These birds don't like people and usually avoid humans, or worse yet, act aggressively toward them. In his excellent article on Foie Gras from duck and goose in Southwest France, in the Fall 1998 issue of the Art of Eating Edward Behr, concurs, noting that the birds grow accustomed to the feeder during the fattening and neither shy away much nor resist. The feeding tube stays in the bird's neck for about ten seconds. (Mr. Ginor says it's one and one half seconds.) Ducks naturally swallow grit and stones. The esophagus of a duck is lined with fibrous protein cells that resemble bristles and does not bear comparison to that of a human. The activists attempts at anthropomorphism are understandable when the intent is propaganda, not enlightenment. In Behr's words, "a stressed or hurt bird won't eat and digest well or produce a foie gras." Behr's article also cites a section of the forthcoming Foie Gras . . . A Passion as source for some interesting history about the production of foie gras.
The triumph of ignorance, and censorship by intimidation are offensive. When I received an e-mail from a representative of John Wiley & Sons, asking if I might be interested in reviewing Ginor's new book on this site, I was most receptive. "
- found on google - another perspective - not written by the radical vegan & PETA propagandists
"Mr. Ginor, whose operation produces duck foie gras, presents the process of force feeding as neither painful nor distressing to the ducks. As proof, he adds that "when a person comes to feed them, they come to the feeders." These birds don't like people and usually avoid humans, or worse yet, act aggressively toward them. In his excellent article on Foie Gras from duck and goose in Southwest France, in the Fall 1998 issue of the Art of Eating Edward Behr, concurs, noting that the birds grow accustomed to the feeder during the fattening and neither shy away much nor resist. The feeding tube stays in the bird's neck for about ten seconds. (Mr. Ginor says it's one and one half seconds.) Ducks naturally swallow grit and stones. The esophagus of a duck is lined with fibrous protein cells that resemble bristles and does not bear comparison to that of a human. The activists attempts at anthropomorphism are understandable when the intent is propaganda, not enlightenment. In Behr's words, "a stressed or hurt bird won't eat and digest well or produce a foie gras." Behr's article also cites a section of the forthcoming Foie Gras . . . A Passion as source for some interesting history about the production of foie gras.
The triumph of ignorance, and censorship by intimidation are offensive. When I received an e-mail from a representative of John Wiley & Sons, asking if I might be interested in reviewing Ginor's new book on this site, I was most receptive. "
- found on google - another perspective - not written by the radical vegan & PETA propagandists