2007-03-12 Fie On Foie Gras Bans
State Representative Robert Molaro (D-21st - my home district) has proposed a ban on foie gras in Illinois. Foie gras is the liver of ducks and geese that are force fed for about two weeks prior to slaughter.
Apparently he has not paid attention to the the fallout from a similar ban in Chicago or the facts that have been revealed in the debate surrounding it. He is either gullible or just publicity hungry, in which case, he should not force feed his silliness on the citizens of Illinois.
Scientific research has never proven that foie gras production, known as gavage, is painful or cruel. The throats of ducks and geese are different than ours and some research indicates that they do not feel pain when force fed. Some research has shown that they actually move toward the tube when farmers enter the pen, while contradictory experiments showed some birds exhibit avoidance behavior in the presence of the feeder.
When and if solid research proves gavage to be cruel, then I am sure that states and nations that PRODUCE foie gras will legislate against the practice and media coverage will deter restaurants and diners from partaking in the product.
Some experts have argued that typical chicken farming, turkey farming, and veal farming is much more cruel. I do not eat veal because I object to the way it is produced. But the choice should be mine, not yours, Rep. Molaro.
Economically, banning foie gras is also a bad idea. Chicago's ban has made it the laughingstock of the culinary world, and has damaged the reputation of the Chicago restaurant community. As a result tourism has almost certainly been harmed.
Meanwhile, Rep. Molaro would be well advised to spend his time and energy on vital issues such as schools, poverty, violence, crime, gun proliferation, highway safety, taxes, etc. He should leave menu design to restaurateurs, and meal planning to their patrons.
Remember: No rules in the bedroom or the kitchen. - Meathead
About this website
AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes and tips on technique. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, spareribs, pulled pork, beef brisket, burgers, chicken, smoked turkey, lamb, steaks, barbecue sauces, rubs, and side dishes, with the world's best buying guide to barbecue smokers, grills, and accessories, all edited by Meathead.
Advertising on this site
AmazingRibs.com is far the most popular barbecue website in the world and one of the 50 most popular food websites in the US according to comScore and Quantcast. Visitors and pageviews increase rapidly every year. Click here for analytics and advertising info.
| Weights, Measures, Conversions | Tips & Techniques | Recipes | Equipment Reviews | BBQ Culture & History |
| My Ingredients | BBQ Joints | About Us | Blog | Links | Newsletter | BBQ Tunes |
| Privacy Promise, Code of Ethics, Other Legal Terms | Advertising & Sponsorship Opportunities |