Urge Manila's Leading Restaurants to Ditch Foie Gras
As part of a larger initiative to reduce cruelty to animals, celebrity chef Wolfgang Puck recently announced that he will no longer serve foie gras in any of his 137 U.S. restaurants. But restaurants around the world—including many in Manila—continue to serve the gourmet cruelty. Please join PETA Asia-Pacific in urging restaurants to follow Puck's compassionate example by no longer serving foie gras.
Foie gras, French for "fatty liver," is made from the enlarged livers of male ducks and geese. Birds used for foie gras are kept in tiny wire cages or packed into sheds. Two or three times every day, up to 2 kilograms of grain and fat are pumped into the birds' stomachs through pipes that are shoved down their throats. This force-feeding causes the birds' livers to become diseased and swell to up to 10 times their normal size. Many birds become too sick to stand. The pipes sometimes puncture birds' throats, and the massive amount of food sometimes ruptures their stomachs and other internal organs. Female hatchlings, who are useless to foie gras farmers, are often drowned in scalding water, suffocated in plastic bags, or shredded alive in macerators.
Foie gras production is so cruel that it has been banned in the Czech Republic, Denmark, Finland, Germany, Israel, Luxembourg, Norway, Poland, Sweden, Switzerland, and the U.K. In the U.S., the state of California passed a law that will ban the production and sale of foie gras throughout the state by 2012. Please use the form below to send a note to Manila's leading restaurants telling them to stop supporting cruelty to animals by no longer selling foie gras.
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