I urge Valley residents to not eat where chefs find it necessary to serve duck liver: foie gras. These restaurants, as listed in The Bee, are Guri’s GrubHouse, Jack & Charlie’s, Trelio and Erna’s Elderberry House.
As the article partially explains, the ducks are force fed several times a day by sticking a long tube down their necks until their livers are engorged well beyond their normal size. They are confined to cages so small that they cannot spread their wings or turn around. The forced feeding causes the ducks continual distress, internal wounds and ruptured livers. What is not cruel about that?
By your absence, let the owners of these restaurants know that it is repugnant to eat a “ducking delicious” meal that is the product of such intense and aberrant cruelty to the animal that produced it.
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