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> Foie gras ban gets vivid hearing

Master Of His Domain
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Posts: 12737
Member No.: 8

Posted: Sep 16 2005, 02:39 AM
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Has anyone here ever eaten a duck or goose liver? -- I havn't

But it's a fact that many animals suffer for human consumption and it makes me sad.

If I could be a vegetarian, I would, but for some reason I crave meat... especially the fat.

Though I do also like seafood very much!!

Foie gras ban gets vivid hearing 
BY FRAN SPIELMAN, City Hall Reporter
Chicago Sun-Times
September 14, 2005
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.

Ducks 'die in massive pain'

"There is food spilling from the nostrils of these poor animals, who choke to death. As the [enlarged] liver fails, they develop a brain condition. You will see birds having seizures or in comas still being grabbed and force-fed. The liver is so expanded that, when the handlers put too much pressure on their abdomens, the livers may simply rupture and they die in massive pain and discomfort from internal hemorrhage," Cheever said.

"No other egg production, pork production, beef production, dairy production -- nowhere do we intentionally create a desperately ill animal, slaughter it just before it's gonna die because you've made it so ill, and then take this diseased organ, mix it up with herbs and spices and slap it on a cracker on New Year's Eve."

'An affront to our humanity'

The way ducks and geese are force-fed is "outside the bounds of acceptable conduct in a society that values compassion," said Gene Bauston, president of Farm Sanctuary, an organization he described as the nation's leading farm-animal protection organization.

"Their livers expand up to six to ten times their normal size. With a liver that big, the other organs are being pushed. Their legs are being pushed out, so it's hard to walk. It's even difficult to breathe because the liver is pushing up against their lung sacs," Bauston said.

"This is an indefensible practice. This is a product that is spread on crackers. It's a delicacy. It's an hors d'oeuvre. It is eaten by a very few people. A Zogby poll conducted in Illinois within the last couple of weeks found that 90 percent of Illinois citizens either never ate foie gras or never even heard of foie gras. It is a product that is not necessary, an affront to our humanity."

After hearing the compelling testimony, the Health Committee took no action on a proposal by Ald. Joe Moore (49th) to ban the sale of foie gras in Chicago restaurants.

Restaurants to get say

Health Committee Chairman Ed Smith (28th), who's keeping an open mind, said he wants to hold at least one more hearing to give restaurant owners who serve the controversial delicacy an opportunity to weigh in on the ban.

Famed Chicago chef Charlie Trotter has already stopped serving foie gras. According to Bauston, more than 100 other Illinois restaurants have signed similar pledges.

But Illinois Restaurant Association President Colleen McShane remains opposed to a ban, either at the state or city level.

"What about chicken. Is chicken next? Will they ban the sale of lamb and veal? If you start, where do you stop?" McShane said. "When you open this door, will it ever close?

"This has been around forever. Why is it all of the sudden an issue? The USDA controls how livestock, poultry and duck farms are run. If the USDA thought there was cruelty [they would step in]. The point is, this is not a local issue."

Here's an article about how chickens suffer.

Eight Out Of 10 Chickens 'Suffer Burns On Farms'
By David Derbyshire
Consumer Affairs Editor
The Telegraph - UK
Eight out of 10 supermarket chickens has suffered potentially painful chemical burns from wet floor litter, animal welfare campaigners said yesterday.

A study commissioned by the Royal Society for the Prevention of Cruelty to Animals found that 82 per cent of broilers on supermarket shelves had burns on their legs or body. The brown marks are caused by prolonged contact with ammonia in faeces.

The RSPCA said the study, carried out by researchers at Cambridge University, highlighted the poor conditions of intensively-farmed chickens.

The burning usually occurs when chicken litter in intensive or free range farms becomes damp from water spills, leaking roofs or bird diarrhoea. The water releases ammonia from chicken waste which burns their skin.

The study, which was led by Prof Donald Broom, looked at 384 Grade A British Farm Standard accredited chickens that were on sale in 11 stores. The researchers also inspected 25 organic, free-range chickens.

They found that 80 per cent of the British Farm Standard birds had marks and 82 per cent had burns, with 42 per cent suffering from medium or large burns.

In contrast, 62 per cent of the organic chickens had marks and 42 per cent had burns. Just 12 per cent had medium and large burns.

The industry standard says burning should not exceed 15 per cent of the flock.

Dr Marc Cooper, the RSPCA's scientific officer, said: "Lack of space and fast-growing bodies that can become too heavy to be supported by their legs increases the likelihood of birds receiving painful burns, as the birds spend more time in contact with poor floor litter."

The poultry industry was sceptical of the findings and questioned the methods.

Peter Bradnock, the chief executive of the British Poultry Council, said: "We've not been able to see this report yet, but it's not believable in terms of what we know is happening in farms."

© Copyright of Telegraph Group Limited 2005.

"Ye shall know them by their fruits"
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"Believe nothing. No matter where you read it, or who said it, even if I have said it, unless it agrees with your own reason and your own common sense."
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Truth Seeker
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Member No.: 516

Posted: Sep 16 2005, 09:06 AM
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Thanks for these, PuPP. Important information about our food.

I don't know if these links have been posted before, but here are some more good places to look for information about the food we eat.

The Meatrix (cute intro movie)

The GRACE Factory Farm Project

Viva! USA (lots of video and images)

DawnWatch, an animal rights newsletter

Animals have rights, too! dove2.gif

Let the beauty we love be what we do.
There are hundreds of ways to kneel and kiss the ground.
~ Rumi
PMEmail Poster

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Member No.: 249

Posted: Sep 17 2005, 12:43 AM
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Being the animal lover that I am, I always think about becoming a vegatarian. But I crave meat also. I hate learning how the animals are mistreated before getting to our plates. The hormones the animals produce during this frightful experience cannot be good for us....But, I believe we need to eat some meat for our overall health. If you are ill though, meat is one of the last things to eat. The animals that we are going to consume should be raised naturally and organically and killed the most humane way possible to prevent the release of the animals fear response hormones.

We are lied to about what we should eat also. Here is a link I found today about food fallacies;

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