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Foie gras is produced by making ducks or geese as sick as possible. In fact, the sicker the better. This is done by force feeding a goose the equivalent of force feeding a 150 lbs adult 5 lbs of food twice per day for about 2 weeks so that their liver gets so large and fatty that it is worth slaughtering them. The slaughter usually only comes after their liver is about 10 times larger than it should be. The process of gavage, force feeding, can cause damage to the throats, beaks, necks, and digestive systems of the geese leading to an increased rate of mortality. Beyond that though, the ones who survive the process must still undergo as much as 14-20 days of torture - because that is what force feeding is - at the hands of humans. Frequently, for the duration of the process, geese are kept in cages that prevent them from turning around or moving in any way that is natural to a goose. It is wrong. It is cruel. It must be stopped.We will work restaurant by restaurant, starting with La Voile, and protest outside (without blocking the sidewalk) until they agree to stop serving this needless and cruel product.
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261 Newbury St, Boston, MA 02116-2402, United States