• Petitioned BayWolf Restaurant

This petition was delivered to:

BayWolf Restaurant

Remove Cruel Foie Gras

    1. Dana Portnoy
    2. Petition by

      Dana Portnoy

      Oakland, United States

On July 1st, the production and sale of foie gras will be illegal in the state of California.

Foie gras is produced by force-feeding ducks massive quantities of food through a 10” metal feeding pipe. At each “feeding”, workers pump 1-2 pounds of food directly into the ducks’ stomachs, 3 times a day. This is 1/3 of their body weight. Imagine a 150-pound human being forced to eat 50 pounds of pasta 3 times a day.

These restaurants feature cruel and soon to be illegal foie gras--grossly enlarged liver from ducks force fed massive quantities of food to the point where they are sick and dying. (Photo is from APRL's 2011 animal cruelty investigation of Sonoma Foie Gras).

The restaurants are: La Folie, Benu Restaurant, Spruce, Fifth Floor Restaurant, Acquerello Restaurant, The Richmond, Quince Restaurant, L'Ardoise Bistro, Michael Mina Restaurant, Commonwealth, Garcon French Restaurant, Salt House Restaurant and Bar, Pasion Restaurant, Ame Restaurant and Luce Wine Restaurant.

I have witnessed the horrors of Sonoma Foie Gras with my own eyes. The ducks at Sonoma Foie Gras are absolutely terrified of humans. The claim by chefs that they run up to be fed is pure nonsense. You could see pure terror in the eyes of the ducks upon the very sight of people. They toppled over each other in their pens to get as far back into the pens (and away from humans) as possible. There were ducks that could not get up and ducks that had difficulty standing, walking and breathing. All of the ducks were heavily panting, which is a sign of extreme stress. They were covered in fecal waste and regurgitated corn mash. There were dead ducks and ducks that were very close to death. There were trash cans filled with dead ducks, thrown away like garbage. These same conditions were documented by the Animal Protection and Rescue League at Hudson Valley Foie Gras in upstate New York.

Foie gras supporters have stated that ducks naturally gorge themselves in preparation for migration. However, the particular breed of duck used for foie gras production—a hybrid of Muscovy and Pekin— is not a migrating species. Moreover, even migratory ducks certainly would never overeat to the point of organ failure, as can be found in force-feeding. If the ducks did gorge themselves naturally, there wouldn't be a need to force-feed them, and there wouldn't be a problem with a law against force-feeding.

Foie gras is supported by only a handful of chefs who lack the creative vision to create delicacies that aren't produced by extreme animal cruelty. These same chefs are now working on an effort to overturn the impending foie gras ban.

The San Francisco Board of Supervisors, along with 7 other city councils, including LA and San Diego, have passed resolutions calling on restaurants to stop serving foie gras.

Please sign the petition urging these restaurants to remove cruel foie gras from their menus.

For more information about foie gras and to watch APRL's 2011 undercover investigation, please visit www.stopforcefeeding.com.


Recent signatures


    Reasons for signing

    • Chris Marco SAN FRANCISCO, CA
      • over 2 years ago

      Torturing animals to create diseased organs to feed to heartless humans is vile and shameful. Foie gras is not nutritionally required to maintain human life, therefore, the torture of sentient ducks and geese is utterly reprehensible. Proclaiming "It tastes good" does nothing but validate how selfish, blind, cold, and heartless the consumers of this hideous "product" are. Most consumers are brainwashed into compartmentalizing the truth around the cruelty inherent in their animal-derived foods, but no consumer of foie gras can claim ignorance of the fact that this putrid delicacy is the result of torture—all who ingest this diseased organ know torture is REQUIRED to create the few bites on their plate. Their is no glory in claiming torture that's gone on for decades is somehow noble. The people of many countries have managed to evolve beyond the need to justify torturing innocent animals for the sake of tasting a diseased organ. Surely California's "best" chefs can be counted on to evolve their culinary skills to a level that will enable them to create satisfying and delicious meals that do not require the torture of helpless birds. If they cannot produce delectable food without torture as an ingredient, then really, how creative are they? And, if they can't manage to abide by a law they've had years to prepare for and/or offer an alternative to, why do their 11th-hour objections deserve any attention at all? Let's be clear, the chefs and their fatted consumers are NOT the victims here.


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