Don’t make foie gras faux pas |

Don’t make foie gras faux pas

Aspen Times writer

Dear Editor:

Thank you for publishing the article about the puppy mills. This regards another atrocity humans do. The production of foie gras made headlines all across the country.

Foie gras is a disease known as hepatic lipidosis, and the diseased livers are marketed as a delicacy. French for “fatty liver,” it is produced by forcing a long metal tube down birds’ throats and force-feeding ducks and geese a massive amount of grain, resulting in their livers swelling to up to 12 times their normal size.

At least three times a day, a worker grabs each duck, shoves a long, thick, metal tube down their throats and an air pump shoots up to a pound of corn into each bird. This painful force-feeding causes some birds to literally burst, or choke to death on their own vomit, or become so weak that they are unable to fend off rats from eating them alive.

Foie gras production has been outlawed in Israel, Denmark, Germany, Norway, Poland, Austria, Switzerland and the United Kingdom.

Foie gras is not only a cruel food, but a diseased one. Please do not eat it, and dine only at restaurants that do not serve foie gras or ask those that do to take it off their menus.

Dasha Belkova


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