The Foie-Gras Protection Movement

March 12 2007 - 12:31 PM

All hail Pateria de Sousa, the problem solvers. It’s not that I don’t like to have foie gras – it’s really tasty. It’s the la gavage process that’s seems to cause the fuss. From the International Herald Tribune

To animal welfare groups, the obscenity of force-feeding, known by the
French word "gavage," is self-evident. But Ginor and his partner Izzy
Yanay, who runs the farm, accuse their critics of anthropomorphism and
ignorance of duck anatomy and behavior. They say the practice is as
benign as it is ancient, since waterfowl lack a gag reflex and have
sturdy throats that easily tolerate grains, grit, stones and inflexible
gavage tubes. To understand gavage, they say, is to accept it – as they
insist poultry researchers have, after examining birds for signs of
undue suffering during gavage and finding none.

I visited Hudson Valley Foie Gras recently, seeing gavage for the first
time. I saw no pain or panic in Yanay’s ducks, no quacking or frenzied
flapping in the cool, dimly lighted open pens where a young woman with
a gavage funnel did her work. The birds submitted matter-of-factly to a
15-inch tube inserted down the throat for about three seconds,
delivering about a cup of corn pellets.

The Telegraph
has highlighted Pateria de Sousa is a company in Spain that is trying
to find a middle ground. The birds naturally fatten themselves up
before a long winter flight… sounds so easy, no? But does it taste
good?

Apparantly they’ve already been awarded the Coup de Coeur from the
Paris International Food Salon.

But (of course there’s a but) it’s an annual occurance where the
birds do this so in our world of industrial farming and "me! me! me!"
"now! now! now!" maybe the next step is to see if we can confuse the poultry into doing
it more often… Turn that AC on and it’s wintertime my little birdies.

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