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Ducking Foie Gras: Beginning of the end for a cruel practice?

By Gary Bogue
Tuesday, April 7th, 2009 at 7:31 am in Ducks, Foie gras, Food Animal Abuse, Geese.

Brutal force-feeding of geese to make foie gras. Photo from The HSUS.

Wayne Pacelle, President and CEO of The Humane Society of the United States, writes a great blog. His April 6 entry is about “Ducking Foie Gras.” Below are the first two paragraphs. You can click on the link that follows to read the rest of Wayne’s blog and view videos and other links on the cruel and abusive practice of making foie gras.

You owe it to yourself to read this before EVER taking another bite of that stuff. /Gary

Wayne Pacelle, A Humane Nation
April 06, 2009
Ducking Foie Gras

Gavin Newsom, mayor of San Francisco and a long-time friend to The HSUS, did the right and principled thing recently when he removed foie gras from the menus of all eight of his PlumpJack restaurants. His humane move followed a resolution passed by the city’s Board of Supervisors both condemning foie gras production for its inherently abusive nature and commending restaurants that don’t serve this cruel product.

Foie gras is produced by force-feeding ducks and geese to the point where a state of disease is induced and their livers expand up to ten times their normal size. Its production and sale will be banned in California by 2012, thanks to the diligent work of California animal advocates and humane-minded legislators. More than a dozen nations have legislated against this cruelty.

Read the rest of Wayne’s blog at

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One Response to “Ducking Foie Gras: Beginning of the end for a cruel practice?”

  1. Cheryl Reynolds Says:

    Gary, so glad you wrote about this subject. I work in a restaurant that occasional serves it and I just hate that fact. I’m sending this along to corporate so they get the visual torture and can maybe think twice about this practice.

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