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.

If you love barbecue and grilling you should join our Pitmaster Club. We can up your game.

  • The Pit forum brims with recipes and info.
  • A real community with no politics or flame wars.
  • We remove third party paid advertising on the entire site.
  • Monthly newsletter.
  • Video seminars with famous pitmasters.
  • Weekly podcasts with Greg Rempe.
  • Weekly BBQ cartoons by Jerry King.
  • Comprehensive Temperature Guide Magnet ($10 retail).
  • Monthly giveaways of Gold Medal grills and smokers worth up to $2000.
  • Discounts on products we love.
  • 90 day no-risk moneyback guarantee.
  • Support for AmazingRibs.com!

 Click here to learn more and to join


Post comments and questions below

grouchy?

1) Please try the table of contents or the search box at the top of every page before you ask for help.

2) Try to post your question to the appropriate page.

3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can't help you with time and temp questions. Please read this article about thermometers.

4) If you are a member of the Pitmaster Club, your comments login is probably different.

Moderators

  Max
  Clint
  Jerod
  Huskee
  Henrik
  Browne

 

 Click to Show Comments or Add Your Own