thyme4change
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Post by thyme4change on Jul 16, 2012 13:56:19 GMT -5
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alabamagal
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Post by alabamagal on Jul 16, 2012 14:38:45 GMT -5
No its not a rich people problem. It is a problem of overintrusive government. Rich people can go to France (or any other state or country that sells it) and get their fill of foie gras. So in California, you can buy pot with your phony prescription, but you can't buy foie gras
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midjd
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Post by midjd on Jul 16, 2012 14:43:27 GMT -5
Bleck, liver. It is interesting that the government has stepped in to ban foie gras, ostensibly because of the cruelty issue. Yet I'd bet my entire retirement savings that those force-fed geese have a better quality of life* than the pigs, cows, calves, and chickens that make up most of the meat sold in this country. The cruelty issue seems like a red herring (food pun - ha ha), or there wouldn't be much meat for sale at all. *Obviously relative - I wouldn't want to trade places with either group.
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tloonya
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Post by tloonya on Jul 16, 2012 16:15:57 GMT -5
I can buy foie gras anytime. From NY or NJ suppliers...so its not my problem...because I am not rich??? Something is disconnected here...
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thyme4change
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Post by thyme4change on Jul 16, 2012 16:17:23 GMT -5
I just don't know any poor people that are sitting around saying "I can't wait until payday, so I can get me some Foie gras." Maybe it is regional?
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Angel!
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Post by Angel! on Jul 16, 2012 16:40:21 GMT -5
I probably really don't want to know, but I am trying to figure out how you force-feed a duck.
I agree it is either a rish person or regional problem. Not sure which because I have never heard of the food until today.
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susanb
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Post by susanb on Jul 16, 2012 18:22:04 GMT -5
Rich people problem? Not in my neighborhood!
I say it is a regional problem. I know that welfare recipients buy crab legs in your part of the country, but it is all liver all the way here.
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weltschmerz
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Post by weltschmerz on Jul 16, 2012 19:18:33 GMT -5
I probably really don't want to know, but I am trying to figure out how you force-feed a duck. I agree it is either a rish person or regional problem. Not sure which because I have never heard of the food until today. You're right...you don't want to know. It's barbaric, and the metal tubes often perforate the esophagus. I haven't eaten foie gras in years, and our better chefs and restaurants refuse to serve it.
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cronewitch
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Post by cronewitch on Jul 16, 2012 20:00:57 GMT -5
They shouldn't allow cruelty to geese. I won't eat veal because they are mistreating calfs to get the blood not to turn red or them to walk to grow muscles. Food should live decent lives even if they are going to die for our dinner.
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Cookies Galore
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Post by Cookies Galore on Jul 16, 2012 20:03:53 GMT -5
There was a small movement in Philly a few years ago to ban foie gras, but all it succeeded in doing was getting more people interested in trying it and more restaurants are serving it. Blech. It's hideous stuff.
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midjd
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Post by midjd on Jul 16, 2012 20:47:08 GMT -5
I couldn't agree more.
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Jaguar
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Post by Jaguar on Jul 16, 2012 20:56:46 GMT -5
I couldn't agree more.
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Deleted
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Post by Deleted on Jul 16, 2012 22:21:03 GMT -5
The irony is now that it is "banned" and all over the news, demand will increase.
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DVM gone riding
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Post by DVM gone riding on Jul 16, 2012 23:20:31 GMT -5
it is considered a cruelty issue and even though I am not in anyways a PETA person or for intrusive government I agree with the band on foie gras and wish more states would do so.
Most cattle in USA have a great life until they go to slaughter. the average "cattle" ranch in the western US is 17 cows!
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weltschmerz
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Post by weltschmerz on Jul 16, 2012 23:42:39 GMT -5
Foie gras, the French term for "fatty liver," is the product of extreme animal cruelty. It is the swollen, diseased liver of ducks and geese who are force-fed just up until the point of death before being slaughtered. Birds suffer tremendously, both during and after the force-feeding process, as their physical condition rapidly deteriorates. In just a few weeks, their livers swell up to ten times their normal size, and the birds can scarcely stand, walk, or even breathe. At this point, they are slaughtered, and their livers are peddled as a "gourmet" delicacy. In modern foie gras factory farms, geese and ducks are confined, usually in either small pens or in tiny cages that virtually lock the birds in place. Thus restrained, the birds cannot escape the "feeder" and the mechanized feeding machine. One by one, the feeder grabs each bird and plunges the metal pipe of the feeding machine down the birds' throat. The machine pumps a huge amount of a corn-and-oil mixture directly into their gullets in just a few seconds, equivalent to one-fourth to one-third of the birds' own body weight each day. This brutal treatment is devastating to the health of the birds. In a matter of weeks, their livers swell up to ten times their normal size. Breathing and walking become difficult as the liver pushes against other organs, causing respiratory stress due to decreased air sac space in their lungs, and forcing the legs to move outward at an unnatural angle. Ducks at foie gras farms have been observed panting and struggling to stand, using their wings to push themselves forward when their crippled legs can no longer support them. Struggling to move causes infection-prone open pressure sores to develop and fester on their hocks (legs) and keels (chest area). www.nofoiegras.org/about.htmlOh, HELL, no!
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weltschmerz
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Post by weltschmerz on Jul 16, 2012 23:49:42 GMT -5
Most cattle in USA have a great life until they go to slaughter. the average "cattle" ranch in the western US is 17 cows! --------------- I beg to differ. Most beef comes from industrial feedlots, where cows live shoulder to shoulder in manure, never seeing a pasture.
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weltschmerz
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Post by weltschmerz on Jul 16, 2012 23:55:25 GMT -5
This is a feedlot. Not a slaughterhouse. A feedlot. I see very little of a 'great life".
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Jaguar
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Post by Jaguar on Jul 17, 2012 0:00:27 GMT -5
It's simply disgusting.
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cronewitch
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Post by cronewitch on Jul 17, 2012 0:41:15 GMT -5
My grandparents and my ISO's mom raised a few cattle each spring they got 2-5 steers and they were in a pasture enjoying life. They were given hay in the winter and some grain and garden scraps. Then they were made into meat by small business butcher in a small town. They never saw a feed lot since they didn't need to gain weight, the meat was pretty lean and better quality than grocery store meat. They also had a hog or two at a time that lived the country life until they became meat.
The big producers of commercial meat aren't as nice to the cattle or hogs or chickens.
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