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Article: New front is opened in battle against foie gras Groups in New York raise a 'health' flag
- Article from:
- International Herald Tribune
- Article date:
- June 23, 2006
- Author:
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Anthony Ramirez
International Herald Tribune
06-23-2006
''Delicacy of despair'' or one of the heights of fine dining?In a novel legal strategy, animal-rights advocates demanded Wednesday that regulators in the state capital, Albany, help decide the fate of pate de foie gras, made from the engorged livers of ducks and geese. It is a buttery but costly staple of high-end restaurants everywhere.Many people criticized the production of pate de foie gras, calling it cruel to the fowl because they are force-fed, usually with long plastic feeding tubes, for four weeks before slaughter. Their livers grow in size by at least six times.In a 16-page petition, the Humane Society of the United States ...