foie gras

A dying breed of self-proclaimed 'foodie' still shamelessly defends its obsession with this torture in a tin, no matter how many videos surface showing ducks and geese in abject misery. But the future for foie gras producers and aficionados is bleak. Even the French, a nation once synonymous with the cruel foodstuff, are turning their backs on foie gras.
Foie gras, French for "fatty liver", is a food many people go their entire lives without trying. Some people avoid it because
The EU get a bad press sometimes, and sometimes they don't deserve it. The President of the European Parliament Martin Schulz
French Canada prides itself not just on its language but also on the quality of its food - I take the train from Quebec City to the Charlevoix region and explore their Flavour Trail.
Ralph Fiennes has joined a host of other celebrities in asking Fortnum and Mason, the department store favoured by the Royal
The day is near when foie gras will be impossible to obtain in this country, and it can't come soon enough. But until then, stores such as Fortnum & Mason should simply remove it from their shelves - not because the law requires it but because it's the right thing to do.
Post-mortems in slaughterhouses have shown that 30% to 70% have suffered severe injuries: bruised and broken bills; damaged throat muscles; maggot-infested neck wounds; multiple broken bones including wing fractures (the last attributed to a diet deficient in calcium).
Force-feeding causes the birds' livers to balloon to up to 10 times their normal size and become diseased with what is known as hepatic steatosis. In addition to being miserably ill with a painful and debilitating disease, the geese can barely breathe because their grotesquely enlarged livers displace their lungs and other internal organs... geese can be seen panting constantly in a vain attempt to suck oxygen into their squashed lungs. Veterinarian Holly Cheever has compared what force-fed birds endure in their final days to being smothered.
The Dorgogne, in South West France, has long been a magnet for British visitors and many have made their home here. It was one of the first areas of France to be discovered, partly because property was so cheap and the weather was better than at home.
A new PETA US investigation of Hudson Valley Foie Gras - a Sullivan County, New York, farm that supplies the Gordon Ramsay-licensed restaurant at The London NYC hotel - has revealed abysmal factory-farm conditions at America's self-styled "premier producers of foie gras".