Duck, duck, clash

Duck, duck, clash

There are 1 comment on the Chicago Tribune story from May 9, 2009, titled Duck, duck, clash. In it, Chicago Tribune reports that:

Did Chicago chef Charlie Trotter really trigger the "often-surreal chain reaction" that led not only to former "MA AA SA H" actress Loretta Swit 's comparing the force-feeding of ducks to the abuse of Iraqi prisoners at Abu Ghraib, but also to a 2006 City Council ban on the sale of foie gras in restaurants? A legislative directive that, when it was ...

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Joanne

Vancouver, Canada

#1 May 9, 2009
Foie gras is a low hanging fruit, like live monkey brains is a low hanging fruit. The method of production for the dish is so vile that the average person cannot condone the unnecessary torture. Ducks are kept in dry cages (remember, ducks are waterfowl, to keep them out of water is as cruel and unnatural as keeping chickens in a pool of water) and they are pumped full of food using a metal pipe. Foie gras is the result of a disease called hepatic lipidosis where the animal's liver is turned into fat. At the end of the force feeding period the duck's liver is 10 times it's normal size, causing the animal difficulty in breathing or standing. When the liver is removed from the animal, it leaves a huge hollow shell. All of the animal's other organs are simply pushed aside to make room for this grossly enlarged and diseased liver the gastronome calls foie gras.

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