Foie gras ban gets vivid hearing
US - Veterinarians and animal rights activists on Tuesday described in graphic detail how geese and ducks suffer while being force-fed to create the liver delicacy known as foie gras."I'm sorry I had breakfast after listening to you," said Ald. Shirley Coleman (16th). If there was any doubt about the torturous nature of the process used to create the pricey appetizer, veterinarian Dr. Holly Cheever cleared it up -- and then some.
Cheever is a wildlife rehabilitator who specializes in treating ducks, geese and other injured waterfowl. She described how a goose or duck is restrained three times a day while a steel feeding pipe is jammed down its esophagus. That's how the delicacy known as foie gras -- French for fatty liver -- is created.
Source: SunTimes
14 September 2005
1 minute read
