Fois Gras

[Rolsjo]

I'll be honest I'm not into chickens for the ethics, but the health benefits. Now granted the health risks of commercially raised birds are a direct result of unethical practices so they are definitely linked.

Personally, I think if you want to raise ducks and then make foie gras afterwards, go for it. The product is not the issue, the production method is. If you can make it and treat your animals well, enjoy!

 

[Judy]

Omniskies, thank you for this thread. Very informative. I had no idea there was an alternative to the disturbing methods most of us have no doubt seen on video.

I'm not much use on your questions. If we happened to like fois gras, I'd order the birds today, and produce it for family use. Never had a convenient opportunity to try it; like you, have never seen it on a menu. Knowing my tastes, I probably would not care for it, though, and no one else in my family will touch liver in any form.

Just wanted to thank you for the info.

 

[TimG]

I don't eat fois gras, but had no idea there was any controversy surrounding its production.

Has fois gras always been made by force feeding? Or, is this a modern method?

 

[CityChicker]

Foie Gras has always been produced by force feeding (aka gavage feeding). There are newer, more ethical methods that involve taking advantage of waterfowl's seasonal weight gain. In that form of production, the birds are just overfed prior to winter or this with a combination of a shorter duration of gavage feeding.

Really, there will probably be a big market in the future for ethically produced Foie Gras. Again though, ethics are subjective. I am not judging anyway that eats it. It is just not for me.

 

[NHN]

Please see the OP's disclaimer

This topic is not meant to offend. If you have strong opinions against fois gras and absolutely nothing will change your mind please don't start a flame war.​

 

[Judy]

Edited to remove reply to removed post. Please use the report button in future.

 

[NHN]

Please see the OP's disclaimer

This topic is not meant to offend. If you have strong opinions against fois gras and absolutely nothing will change your mind please don't start a flame war.​

 

[Ah Lian]

I love foie gras. It's expensive, but once in a while on a very special occasion I will go into a restaurant and order foie gras. For those who have not tried it, it is incredible. When prepared well, it's crispy on the outside, silky on the inside. Doesn't taste like liver at all.

So if someone is doing a good job raising ducks humanely for foie gras I say go for it! I too had read a number of articles about it and it sounds like there are at least some people who are put a lot of thought into foie gras. On a side note, I don't eat veal in general because it seems that it is a generally inhumane practice. I would eat veal if I knew it came from a good humane source.

Overall there are too many sad stories of animals raised and slaughtered cruelly, from battery chickens to steers. If someone is willing to do a good humane job of respecting the animal before culling, then I for one will put my consumer dollars behind them, even if it means eating meat less often but eating better quality meat.

 

[Lazy J Farms Feed & Hay]

I simply LOVE fois gras as well as braunwchweiger. As with many topics in animal agriculture ther are many lies, misconceptions, and agendas surrounding its production.

Thank you for posting a positive thread about this topic.

Jim

 

[Kezzie]

I have had fois gras in the past and I do like the taste very much. However, once I saw a documentary with video of the force-feeding, I have never wanted to be involved with it. But I feel the same way about commercial broilers. They have been bred to an unnatural state where they are not healthy when they harvested. Many cannot walk and many have heart conditions caused by their abnormal weight gain. I simply don't believe in eating unnatural things if I can help it. That's one of the reasons I am now raising my own meat and egg birds.

Please don't shoot me- that's just my opinion.