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(US-md) Following outcry, it's au revoir to foie gras

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  • AnimalConcerns.org
    [Columbia Flier] When a group of animal rights activists arrived outside of Tersiguel s French Country Restaurant in Ellicott City on Dec. 1 and said they were
    Message 1 of 1 , Dec 6, 2007
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      [Columbia Flier]

      When a group of animal rights activists arrived outside of Tersiguel's
      French Country Restaurant in Ellicott City on Dec. 1 and said they
      were prepared to protest the presence of patŽ de foie gras on the
      eatery's menu, Executive Chef Michel Tersiguel said he had no choice
      but to stop serving the delicacy.

      Tersiguel said Dec. 4 that he did not want his customers bothered by protesters.

      "It was a no-win situation for us," he added.

      As of Jan. 1, Tersiguel will stop carrying the patŽ, which is made
      from fattened goose livers in a process that detractors claim is cruel
      to the birds.

      Meanwhile, Steve Wecker, an owner of the Iron Bridge Wine Co. in
      Columbia, said his restaurant took foie gras off its menu Dec. 3
      because of customer complaints.

      "People have told us they'd ruin us" if Iron Bridge continued to serve
      foie gras, Wecker said. "It's just not worth it to us."

      Animal rights activists claim that the delicacy is cruel to geese
      because it involves a process in which the birds are force-fed to
      fatten their livers, then slaughtered.

      "The force-feeding process is quite traumatic for the bird," said
      Aaron Ross, a campaign coordinator for the Baltimore Animal Rights
      Coalition, whose members met with Tersiguel on Dec. 1. "A lot of times
      the birds cannot even walk or even stand. Some birds have literally
      exploded from the force-feeding process."

      --
      full story:
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