|
Post by allezcuisine on Apr 24, 2006 8:30:20 GMT -5
*This is a warning. This post is graphic and may be hard to handle. The video is also graphic, but needs to be shown.* Imagine shoving a metal pipe down your pet's throat. Then you will pump over three pounds of food directly into his stomach, each day. The liver of the animal would get so large that the animal could not move. He begins to pull all of his fur out, leaving huge wounds all over his body. Because the animal can't move, he can't stop the rats that gnaw on his flesh all day long. He sists there, in a dark cage , covered in his own wastes. Then, one day, when his liver is just huge, you hang him, upside down, so each and every drop of blood pours out of the creature. Then you cut him open and pull out the huge, sick liver. This is what happens on foie gras farms, each and every day. It is a sick, horiffic torture done to animals just to enjoy the taste of foie gras, which this poster can't stand. I couldn't put foie gras to my lips after reading/seeing what they do to these poor ducks. What are your views on this? Please watch the video: (For Firefox users, it's better if you use IE.) www.petatv.com/tvpopup/Prefs.asp?video=foie_gras_USA
|
|
|
Post by missteetheironchef on Apr 24, 2006 9:04:05 GMT -5
I'm not gonna see that...no no no no no.....nope.....not me....nope nope nope....I will not...
|
|
|
Post by allezcuisine on Apr 24, 2006 10:29:11 GMT -5
It is brutal, but watching is just half of it. I want to hear all of your views on this. So, misstee, would you eat foie gras?
|
|
|
Post by missteetheironchef on Apr 24, 2006 10:30:25 GMT -5
Maybe...if tastes like chicken and not liver...
|
|
|
Post by allezcuisine on Apr 24, 2006 10:33:03 GMT -5
I just couldn't, after seeing the way it is made.
|
|
|
Post by kadaj on Apr 24, 2006 10:45:51 GMT -5
I'm gonna download quicktime player just to see that, LOL ;D
|
|
|
Post by Arrianna on Apr 24, 2006 11:49:52 GMT -5
Sorry, if PETA is pushing it my initial reaction is disbelief. These are the same people who claimed that KFC was using genetically modified chickens. o.O Sooooo.... I go elsewhere for information. Report of the EU Scientific Committee on Animal Health and Animal Welfare on Welfare Aspects of the Production of Foie Gras in Ducks and Geesen.wikipedia.org/wiki/Foie_grasBasically it comes down to the process actually takes advantage of a natural biological process. If the feeding stops the fowl return to normal in a short time. The problems start only when using automated machinery for feeding and cages to prevent movemnet. I'm all for forbiding automated feeding machines and cages but not in the banning of foie gras all together. The question to me is whether it is possible to check the source of your foie gras for whether it has been "farmed" (hand raised) or "produced" (automated production lines). If farmed them by all means enjoy. Also if people restricted their buying to farmed sources it would force the industry to change through simple market demand.
|
|
|
Post by allezcuisine on Apr 24, 2006 12:36:03 GMT -5
Good point, Arrianna. I always enjoy your thoughts on topics like this one.
I don't see it, but if there was a gentle way to make it, I would support it...
|
|
|
Post by mickster on Apr 24, 2006 14:20:59 GMT -5
Personally, I don't want to see how my food is killed. If I did I'd probaly never eat anything that previously lived.
|
|
|
Post by allezcuisine on Apr 24, 2006 14:55:14 GMT -5
^Yes, but not many animals are force-fed like this, it is cruel and that's why I would not eat it.
|
|
|
Post by Arrianna on Apr 24, 2006 16:51:50 GMT -5
Most animals can't be. Ducks and geese are omnivorous, and like many birds, have very elastic throats which expand and allow them to store whole food in the esophagus while awaiting digestion in the stomach. In the wild this dilation allows them to swallow large items, such as a whole fish, for a long digestive process. A wild duck may double its weight in the autumn, storing fat throughout much of its body and especially on the liver. This weight gain is entirely reversible both in the wild and with farmed fowl used in foie gras production. If you tried this with non-fowl they would keel over dead first time. The ducks and geese bodies are made for it though, biologically. The way I see it, as long as it's done humanely, it's no different then eating a hamburger or any other meat raised for food. Personally I think to many of us are removed from the food chain Mickster. While I can understand not wanting to know I also know people who don't realize hamburgers come from cows.
|
|
|
Post by missteetheironchef on Apr 24, 2006 16:58:29 GMT -5
If it taste like chicken...i would...i might
|
|
|
Post by Arrianna on Apr 24, 2006 17:14:11 GMT -5
Who knows?
I've heard it tastes buttery, meaty, rich, and silken. Your guess is as good as mine. I can't afford it. Can you?
|
|
|
Post by missteetheironchef on Apr 24, 2006 17:43:44 GMT -5
NO WAY SHAPE FORM OR FASHION! Are you kidding me?!
|
|
|
Post by kadaj on Apr 24, 2006 17:47:54 GMT -5
Who knows? I've heard it tastes buttery, meaty, rich, and silken. Your guess is as good as mine. I can't afford it. Can you? Doc Hattori, says that it goes good with truffles. Truffles are expensive though. About 25 years ago, Shiitake mushrooms were really expensive in Canada.
|
|