Quote:
Originally Posted by Ringo1  Ok. I know all about veal and NEVER eat it for that reason. I, too, pay the exra for 'free range' chicken and eggs.
But I don't know anything about liver pate - which I used to love on crackers.
I'm gathering this is something else I need to give up on principle? |
It depends upon how you feel about it. {it doesn't sit right w/ me}
{
Warning, Graphic}
QUOTE: Foie gras (French for “fat liver”) has been the subject of controversy for many years. It is produced by force-feeding a duck or goose a pound of corn-rich food (a tenth of its healthy body weight) at least three times a day. The ducks are fed by being caught, pinned, and having an inflexible, unlubricated metal pole put down their throats, depositing the food directly into their stomachs. This repeated force-feeding results in a metabolic illness called hepatic lipidosis. By the time of slaughter, the ducks’ livers are essentially diseased organs, six to 10 times their healthy size, and yellow from fat.
END QUOTE.
Full article:
Metroland: Foie Wha? - GourmetCruelty.com - Delicacy of Despair