Danny Serfer, head chef of Miami restaurant Blue Collar, plans to make a killing (literally), during his wine tasting dinner on August 22nd. Serfer will be serving foie gras, made from jamming large metal pipes down the throats of ducks to pump them full of massive quantities of food, to the point where they are sick and dying and their livers are over 10 times normal size.
The Animal Protection and Rescue League exposed the horrors of foie gras production in the United States and France in 2002-2003, helping pass a ban on the production and sale of the diseased, bloated livers in California. Just last year, APRL investigators went back to the two main U.S. foie gras producers to show they still had not changed their force feeding methods, despite being given eight years to do so before the California law took effect.
As a result, Sonoma Foie Gras (actually based near Stockton, CA) shut down on July 1, 2012, and Hudson Valley Foie Gras has lost 18% of its market by not being able to sell their product of animal cruelty in California anymore. The photo above is of a duck made sick from force feeding at Hudson Valley Foie Gras just last year.
Serfer is now turning the controversy into a publicity stunt for his mediocre restaurant in Miami. Please spread the word to everyone you know in Miami to boycott Blue Collar!
You can also call to complaint about the cruel dinner featuring foie gras: 305 756 0366
For more information on the campaign against force feeding, please visit http://www.stopforcefeeding.com.