It's very hard to watch the video about foie gras from the People for the Ethical Treatment of Animals and not conclude that you should lay off fatty liver. Henley with nine-week-old ducks. Amol Mhatre Henley with nine-week-old ducks. The farm at daybreak. Amol Mhatre The farm at daybreak. Details How Foie Gras Gets Made Photos of the whole process at Hudson Valley by Amol Mhatre Related Content Zombie Apocalypse: PETA Exploits Texas Dog-Eater To Push Vegan Agenda June 29, 2012 PETA: Pigeon Racing Is A "Blood Sport" April 30, 2012 Borrowed Prey April 25, 2012 Scientists Grow Meat in Labs (OMG!) January 16, 2012 American Meat Takes an 'Even-Handed Look at Animal Husbandry' September 7, 2011 More About Holly Cheever Marcus Henley Temple Grandin Animal Rights Meat Like this Story? Sign up for the NY Bites Newsletter: (Sent out every Wednesday) Bite into the week's top local food news and events, new restaurant openings and closings, foodie news and gossip, and much more for you to chew on. You're shown a disheveled duck squeezed into a cage so small that the bird can't open its wings. Disturbingly, it rocks back and forth. You then see an enormous barn full of birds, all of them immobilized in tiny cages. There are graphic shots of birds' festering open sores with rats nibbling at them, some that are dying slowly, and some with holes punched through their necks. We learn that foie gras production has been banned in the United Kingdom, Israel, and Switzerland.
But I might still eat it...
yes, yes it is
Oh no! I love foie gras
Hard to read, but so true.
Where will we draw the line?
You draw the line based on necessity. I this case I don't need to torture some ducks just I could have a tasty food.
Yes...but it seems that toward the end of this article it is suggesting that it's not torture if done "correctly".