A new PETA investigation of Hudson Valley Foie Gras found that workers shove steel tubes down ducks' throats and pump huge amounts of grain into them three times a day, every day, for weeks. Some 15,000 ducks every year don't even make it to slaughter—an average of 41 drop dead every day, apparently just from the hellish conditions and cruel treatment on the factory farm.
Some ducks' organs burst on foie gras factory farms. Experts have found that some force-fed ducks also die of throat injuries, liver failure, or heat stress or because they can't reach drinking water—all direct results of force-feeding. Some die of aspiration pneumonia, which occurs when the grain is forced down into the ducks' lungs.This was not PETA's first visit to Sullivan County. In 1991, PETA sent undercover investigators inside Commonwealth Enterprises, a fatty-liver factory farm that was later acquired by HVFG. That investigation revealed cruel force-feeding and countless sick ducks—including one whose maggot-covered neck wound was so severe that water spilled out of it when he drank. Diseased, fatty duck livers from HVFG are served at Gordon Ramsay at the London, a New York City restaurant licensed by Chef Ramsay. Write to Gordon Ramsay now and urge him to drop this disgusting product from his menus.
Ask Chef Ramsay to Swear Off Foie Gras
Full Petition Text:
I respectfully request that you immediately stop the serving of foie gras in all your restaurants and drop it from all your menus. In 2013, a PETA investigator visited Hudson Valley Foie Gras (HVFG) and learned that workers shove steel tubes down ducks' throats and pump huge amounts of grain into them three times a day, every day, for weeks. Some 15,000 ducks every year don't even make it to slaughter; an average of 41 drop dead every day.HVFG supplies the foie gras sold at the Manhattan restaurant you license, Gordon Ramsay at the London. I ask that you help end this cruelty and swear off foie gras. Thank you for your time and consideration.
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