Stop promoting animal cruelty
  • Petitioned Ken Frank

This petition was delivered to:

La Toque restaurant
Ken Frank
La Folie
Roland Passot
Lucy at Bardessono
Victor Scargle
Angele restaurant
Patrick Kelly
One Market
Mark Dommen
Meadowood restaurant
Christopher Kostow

Stop promoting animal cruelty

    1. Petition by

      Animal Protection and Rescue League

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

Recent signatures


    1. Reached 750 signatures


    Reasons for signing

    • Dan Fountain CHARLESTON, OR
      • about 2 years ago

      To worst animal torture for food there is! SHAME!

      • about 2 years ago

      Evil food for evil people.

    • Eileen Hennessy MELROSE, MA
      • over 2 years ago

      The production of foie gras is one of the most sadistic forms of torture against animals imaginable and no restaurant should support this atrocity. I will boycott any establishment that sells this so-called “delicacy” that is the result of so much suffering and misery. The writing is on the wall. Show some decency and end your complicity in this most egregious form of animal cruelty now before the ban forces you to.

    • Nadine May SAN FRANCISCO, CA
      • over 2 years ago

      California has always been in the vanguard in many areas, including cuisine AND legislation to stop cruelty to animals. I ask that you help California to be in the forefront of producing excellent, innovative cuisine by taking this cruel "delicacy" off your menu NOW.

    • Danielle Smith SAN FRANCISCO, CA
      • over 2 years ago

      Ken Frank-- California is about PROGRESS and your small-minded ways are pulling us in the opposite direction! Get with the program or close your doors!


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