Foie gras is made by ramming large metal pipes down the throats of ducks and pumping them full of massive quantities of food to the point where they are sick and dying, so their livers swell to over 10 times their normal size. The photo above was taken at Hudson Valley Foie Gras just a few months ago.
Ken Frank is having an all foie gras dinner at his La Toque restaurant to protest the July 1 ban on this product of extreme animal cruelty. In addition to Frank, chefs taking part include Roland Passot, La Folie, San Francisco; Victor Scargle, Lucy at Bardessono, Yountville; Patrick Kelly, Angèle, Napa; Mark Dommen, One Market, San Francisco; and Christopher Kostow, Meadowood Restaurant, St. Helena.
We are asking these chefs to join compassionate chefs such as Wolfgang Puck and Charlie Trotter in finding other table treats that do not require torturing an animal.
The Animal Protection and Rescue League's latest investigation into this barbaric force feeding industry can be viewed at www.stopforcefeeding.com.