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California’s ban on foie gras has been reinstated by a federal appeals court las week.
Following an emotional plea by Circuit Court Judge Harry Pregerson, California has reinstated the ban – which was previously implemented in 2011, but overturned four years later.
The U.S. Judge has argued that the production of foie gras is a cruel practice. The food is made by force-feeding a duck or goose with a tube to fatten its liver up to ten times its normal size.
Judge Pregerson made his case by emphasizing the cruelty of the foie gras production.
“Are there any other situations we know of where the food is rammed down the throat of the creature? Rammed down. You hold its neck up and just force it right down so that their liver blows.
“Do you think the duck enjoys that?” Pregerson continued. “I think it’s absolutely cruel. The people don’t agree with it. They think it’s fine to do that so they can have their foie gras.”
Foie gras producers and restaurants reacted angrily to the news.
New York’s Hudson Valley Foie Gras manager Marcus Henley told Los Angeles Times: “We will appeal. This process may take months.
“Until this appeal is completed, the law and the ban are not implemented and foie gras is legal to sell and serve in California.”
The ban was celebrated by People for the Ethical Treatment of Animals (PETA), which stated: “The champagne corks are popping at PETA.
“PETA has protested against this practice for years, showing videos of geese being force-fed that no one but the most callous chefs could stomach and revealing that foie gras is torture on toast and unimaginably cruel.
“PETA reminds everyone that faux gras, which can be eaten with a clear conscience, is readily available.”