THE JOURNAL NEWS, dated 10/13/03

We are asking Journal News readers to learn about the production of foie gras before they eat it or serve it.

Foie gras, or fatty liver, is created by shoving a pipe down a bird's throat and forcing mush in till her liver bursts.  An investigation at a Hudson Valley foie gras facility by an animal-rights group revealed birds in filthy, isolated conditions dragging themselves around by their wings, as their weight is too much for their legs.  

The pipe frequently ruptures the bird's throat.  U.S. Department of Agriculture inspection only oversees the slaughter process.

Foie gras farms have been banned in several other countries, most recently Israel.  Assemblyman Jack McEneny, D-Albany, has introduced anti-cruelty legislation that would make force-feeding for foie gras illegal.  New York and California are the only producers of foie gras in the United States; it is an embarrassment to our proud state to be one of these dealers.

We recently leafleted outside Trader Joe's Market in Eastchester, with the aim of persuading it to stop selling foie gras.  We had with us two little foie gras factory survivors; their bills were cut, which is standard practice to keep them from cannibalizing each other.  These helpless babies must be raised in captivity; they can never be released, as the cutting of their bills prevents them from eating naturally.

We maintain that, in this land of abundance, surely there is enough to eat without putting such horror on your plate.  For further information, visit  www.gourmetcruelty.com .

Kiley Blackman

Yonkers
The writer is spokesperson, Animal Defenders of Westchester