The Cruelty of Foie Gras
On July 1, a fairly controversial ban on foie gras went into effect. Translation: It is now illegal to buy, cook, sell, raise, prepare, or serve force-fed waterfowl (notably, foie gras).
Naturally, many chefs are outraged. The penalty for serving foie gras will be a fine that
amounts to nearly a grand.
Some have gone as far as to file a lawsuit with the state saying this violates the Due Process Clause of the Constitution. To me, this proves that they have no clue that the Due Process Clause is.
Apparently, notorious blogger and famewhore, Perez Hilton, made sure to get his fill of foie gras and go on to tweet forty-three times about how horrible he felt that this ban was. Considering that he also has a career of bullying others to cover up his own insecurities, I can't really say that I'm shocked.
Personally, I feel that this ban is a step in the right direction. From my research, it seems that Martha Stewart, Wolfgang Puck, Charlie Trotter, Albert Roux, Kate Winslet, Sir Roger Moore, and many others are also against foie gras. There is no way that fattened duck liver is healthy, nor is there any way that it is ethical. Will someone please explain to me how foie gras is anything less than disgusting?
Now, foie gras bans are nothing new. Ironically enough, Nazi Germany was the first ever country to ban foie gras in 1933. While the practice of gavage (the force-feeding of waterfowl) dates back to Ancient Egypt, some traditions are meant to be broken. Please, don't eat foie gras.
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