Foie gras? I’ll pass, thanks all the same
On Sky today, they had a news item about the force feeding of ducks and geese for the foie gras industry (DON’T click on this link if you’re easily upset) in Hungary and Bulgaria. The charity Four Paws took sneaky video evidence of this force feeding practice and I have to say, it’s not pleasant viewing. So yes, different cultures think different things are acceptable. I wouldn’t think many people in the UK or Ireland would ever think of eating foie gras, but in some places in Europe, like France, it’s hugely popular. The charity workers trying to get the undercover film were chased and threatened with axes – someone not particularly happy about being filmed, methinks?
Now I’m not an animal rights campaigner. I eat beef, and chicken and pork and all that stuff and I know the animals die in order that I can eat them. However, I don’t want anything to suffer on my behalf, and I do find it incredibly distasteful in this day and age when the public demand much higher levels of animal welfare, that the mighty Tesco feel that it’s acceptable to sell this product in their Hungarian branches, while declaring that they don’t sell it here on ‘welfare grounds’.
I have heard, by the way, that some foie gras facilities have ‘free range’ geese and ducks, and that they rush over to the ‘force-feeding’ machine at dindins time. I wouldn’t know, but the crating seems excessively cruel. I know foie gras is a foodie thing, and is regarded as a delicacy, but being responsible for shutting a bird in a teeny cage and and walloping a great tube down its neck twice a day in order to make something yummy would put me right off ordering it. Sorry and all that. Stupid question, but is there a kinder way to produce it?
23 Responses to “Foie gras? I’ll pass, thanks all the same”
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The only way to really know your meat has been humanely treated is, of course, to raise it yourself. We tried that…ugh. When you go to Do the Deed, they run to you with their big eyes that say, ‘YAY! Mummy’s come to feed us!’ and how do you lift an axe to THAT? So, we ended up with lots and lots of pet goats and pet chickens etc. Crap. (Yeah, lots of that too…)
Susan: Oh lord. I think that’s why Hubby won’t let me have chickens – we’ll end up with hundreds
I just thought that the poor little buggers can’t even flap their wings. That can’t be right 
Afer seeing the Hugh Fernley-Whathisname programme on the chickens last year I only buy free range eggs and chicken. I was amazed at the difference I have to say, it was plump and pink, not slimy and dull. I know you have to stick to what you can afford (and with the husband being made part time recently I really do understand sticking to your budget) but I’d rather sacrifice something else in the trolley and spend the extra on the free range.
DBM: Funnily enough, veal’s now being pushed by the RSPCA and Compassion in World Farming. Get this from the Indo:
Jenn: Too right. I was having this conversation with Hubby. ‘Twasn’t too long ago when people would spend a fifth of their income on food. Now we blanch at buying decent food for our families? It isn’t right at all. I’m with the gang too: veggie’s one step too far I’m afraid x
oops!
peace,
mTw
[waits for the abuse]
Wasting them like this is more disrepectful than treating them not like pets and eating them.
As for your question: can foie gras be produced more humanely? Yes. There is a feeding continuum from letting them feed themselves in good pasture/ponds to force feeding them, just as there is a continuum from free-range pasture/ponds to the crating.
Somewhere along both those continuums can be produced a softer, larger, lighter flavored, liver which is less creamy in texture than foie gras, but more like it than not. The bird itself will be a different quality than a bird reared for its meat & sell at a lower price. (Foie gras birds don’t matter b/c the liver is so profitable.) Sooner or later, the demand and prices for foie gras may make this method profitable. Someone is probably working on breeding a bird with a naturally larger liver which could help the kinder process as well. The definition of foie gras in the EU may have to be changed to accomodate this slightly different product.
Isit: Ooh yes please! Would you mind if I posted it? x
Nutty: You’re not alone, don’t worry!! x
Nil: Welcome! And thanks, that was really interesting. Let’s hope that happens.