Beverly Hills Avalon Hotel says “No” to foie gras, plus important additional information

From Animal Rescue Examiner
By Paula Lopez

The Beverly Hills Avalon Hotel made a bold decision last Tuesday to remove the brutal production of foie gras from their menu. The hotel has now joined Spago in becoming one of only two culinary institutions in Beverly Hills to remove foie gras from their menu.

In Defense of Animals (IDA), an international animal protection organization, praised the Beverly Hills hotel for its compassionate decision: “Foie gras production universally ranks as one of the cruelest forms of animal agriculture,” said Hope Bohanec, IDA Grassroots Campaigns Director. “We thank the Avalon Hotel for joining the ranks of world-renowned chefs like Wolfgang Puck in denouncing foie gras and refusing to serve cruelty.”

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ADDITIONAL INFORMATION:
http://www.nofoiegras.org/

WHAT YOU CAN DO:
http://www.nofoiegras.org/help.html

FREE POSTCARDS FOR FOIE GRAS OUTREACH PLEDGING TO NOT PARTICIPATE IN FOIE GRAS COMMERCE:
http://www.nofoiegras.org/FGrestaurant_outreach.htm

VIDEO
Vodpod videos no longer available.

If you are interested in protesting a restaurant or store that sells foie gras, please feel free to use the following sample letter, I have modified it somewhat but do not know the original author or group from whom it was generously provided:

FOIE GRAS SAMPLE LETTER:
To Whom It Concerns,

I am disturbed to learn that your establishment sells foie gras, the production of which inflicts incredible suffering and cruelty upon sentient animals. As such, I respectfully request you take immediate steps to eliminate foie gras from your product list.

Foie gras, French for “fatty liver,” 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 4 pounds 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 to 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 for foie gras.

Globally, people have spoken out against the cruelty of foie gras. In 2004, California passed a law banning the sale and production of foie gras, effective in 2012. His Holiness Pope Benedict XVI denounced force-feeding as being in violation of Biblical principles, and foie gras production has been outlawed in the U.K., Germany, the Czech Republic, Finland, Luxembourg, Norway, Poland, Sweden, Switzerland, Denmark, and Israel.

As such, I respectfully request you please reconsider and make the compassionate and ethical decision to ban foie gras. You may be interested to know in addition to those people and places indicated above, many regional chefs and colleagues have recently removed foie gras from their menus, and I would love to inform my friends and acquaintances that you have joined them by also rejecting this torture and eliminating foie gras. Until such a time, however, I maintain the only ethical decision is to promote a boycott of your establishment and visiting instead the ones that have removed foie gras already.

I look forward to a positive response, however, so that I may visit your establishment again.

Please feel free to watch the following video illustrating in disturbing detail the inherent cruelty of foie gras production:

http://vodpod.com/watch/4203098-foie-gras-culinary-cruelty?u=ourcompass&c=ourcompass

Thank you for your attention to this urgent issue.

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