Vancouver Animal Rights Campaigns (VARK)

Activists Uniting For The Benefit of Animals

Write a letter: Remove Foie Gras from your menu in Vancouver and Whistler

Info from Liberation BC

FOIE GRAS MEANS FATTY LIVER

Foie gras is the French term for “fatty liver,” and it is the product of extreme animal cruelty. 24 million ducks and geese die in the foie gras industry every year, 500,000 of them in Canada. In modern foie gras factory farms, these waterfowl are intensively raised in large, enclosed barns. Ducks and geese need to immerse themselves in water to remain healthy and clean their feathers, eyes, and nostrils properly, but in these farms there is none. Blindness is common.  The birds never see daylight until they are taken to slaughter. All are male; the female ducks are discarded after hatching. They are generally thrown away live. Workers have been documented as they dropped a cloth bag full of live baby ducks into a garbage can filled with scalding hot water. Any survivors had their heads smashed against the can.

CANADIAN FOIE GRAS PRODUCTION

The entire Canadian foie gras industry is located in Quebec. Three producers—Elevages Perigord, Aux Champs d’Elisee and Palmex–account for the majority of production, but there are several other small producers in the province. Though Quebec has only been producing foie gras for 12 years, production has increased to 8500 livers per week—a total output of 2 tons weekly. Today, about 500,000 ducks are killed each year in Quebec’s foie gras industry.  According to Quebec foie gras producers, they export about 30% of their products to the United States, 10% to the rest of Canada and the remainder is consumed within Quebec. Read the rest at Liberation BC: http://liberationbc.org/issues/foie_gras  More Info: http://liberationbc.org/blog/2009/02/village-voice-foie-gras-article/

EMAIL

Vancouver
Hakkasan: info@hakkasan.ca
The Hawksworth: info@hawksworth.ca (can address to David Hawksworth)
Judas Goat: goat@judasgoat.ca
Don Francesco: information@donfrancesco.ca
Five Sails: gsayers@fivesails.ca (to Ms Gerry Sayers, owner)
Le Crocodile: lecrocodile@telus.net
 
Whistler
Bearfoot Bistro – chef Melissa Craig info@bearfootbistro.com
The Grill Room @ Fairmont Chateau Whistler chateauwhistlerresort@fairmont.com
The Mix by Ric’s themix@ricsgrill.com
 
SAMPLE LETTER
 
Dear (Restaruant or Owner)
I am writing to express my concern about the foie gras on your restaurant’s menu.Foie gras 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 2 kilograms 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 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 as foie gras.

I believe that force-feeding ducks and geese so that their livers become diseased is extremely cruel, and I refuse to support an industry that causes so much suffering. I will boycott your restaurant–and tell others to do the same–until you pledge to put an end to this cruelty and stop selling foie gras.

Sincerely,
Your Name

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