Photos tagged 'feeding'

Stallkatze - cat in our stable

Sun, 06 May 2012 19:18:45 GMT

Stallkatze - cat in our stable

Photo by volley

Stop CRUEL French Delicacy ! I read a brief news about Leona Lewis and Brit...

Sat, 05 Nov 2011 18:27:43 GMT

Stop CRUEL French Delicacy !

I read a brief news about Leona Lewis and Brit Awards yesterday. Tell the truth I did not know what she was protesting for. So I Googled the word Foie gras, and I found out over 7 million results. I read few links. I was disgusted of this cruel practice of French producers. Then I decide to DO something about it. I made this manipulated image with this hope that few others who did not know about this issue, learn about it and protest.

By the way if you are interested in the mentality level of few music lovers about Leona and her principles, then it would be better to look at this here. It is around 1433 comments, within 72 pages!

Foie gras, French for "fatty liver," is made from the grotesquely enlarged livers of male ducks and geese. The birds are kept in tiny wire cages or packed into sheds. Pipes are repeatedly shoved down the birds' throats, and up to 4 pounds of grain and fat are pumped into their stomachs two or three times every day. The pipes puncture many birds' throats, sometimes causing the animals to bleed to death. This cruel procedure causes the birds' livers to become diseased and swell to up to 10 times their normal size. Many birds become too sick to stand up. The birds who survive the force-feeding are killed, and their livers are sold for foie gras.

Foie gras (pronounced /fwɑːˈɡrɑː/ in English; French for "fat liver") is a food product made of the liver of a duck or goose that has been specially fattened. This fattening is typically achieved through gavage (force-feeding) corn, according to French law, though outside of France it is occasionally produced using natural feeding. Pâté de foie gras was formerly known as "Strasbourg pie" in English due to that city being a major producer of this food product.

Foie gras is a popular and well-known delicacy in French cuisine. Its flavour is described as rich, buttery, and delicate, unlike that of a regular duck or goose liver. Foie gras is sold whole, or is prepared into mousse, parfait, or pâté (the lowest quality), and may also be served as an accompaniment to another food item, such as steak. French law states that "Foie gras belongs to the protected cultural and gastronomical heritage of France."

Gavage-based foie gras production is controversial, due to the force feeding procedure and the possible health consequences of an enlarged liver that could be faced by the duck or goose. A number of countries and other jurisdictions have laws against force feeding or the sale of foie gras.

France is the leading producer and consumer of duck and goose foie gras. In 2005, the country produced 18,450 tonnes of foie gras (78.5% of the world's estimated total production of 23,500 tonnes) of which 96% was duck liver and the rest goose liver. Total French consumption of foie gras was 19,000 tonnes in 2005. Approximately 30,000 people are members of the French foie gras industry, with 90% of them residing in the Périgord (Dordogne), the Midi-Pyrénées régions in the southwest, and Alsace. The European Union recognizes the foie gras produced according to traditional farming methods (label rouge) in southwestern France with a geographical indication of provenance.

http://en.wikipedia.org/wiki/Foie_gras
http://www.goveg.com/feat/foie/
http://www.petasearch.org/texis/search?dropXSL=html&pr=US+sites&prox=page&rorder=1000&rprox=1000&rdfreq=250&rwfreq=1000&rlead=1000&sufs=0&order=r&rdepth=62&query=Foie+gras&Submit2.x=15&Submit2.y=11
http://blog.peta.org/archives/2007/12/get_a_taste_for.php

Photo by kombizz kashani