They can keep the creme fraiche right??!

Didn't they try something like this in Chicago? And didn't it fail spectacularly? Ah well... let them try Prohibition, see how well it works for them.



"Problem, officer?"

This interuption of your freedom to eat whatever you want is brought to you by the unwashed, denim clad masses who put the "feelings of poor widdle duckies" before the constitution.

Foie gras is stupid and cruel. However I think there are better ways to deal with it than a ban.

Inhumane? Mimicking what waterfowl do in the wild so that they can migrate thousands of miles is inhumane? The animal has no gag reflex and gorges itself until it can hardly fly, its liver being the battery that powers it during travel. Their throats are not made of a soft tissue like humans or mammals, they often eat small rocks to aid in the digestion of their food. To add to that, if you put a goose or duck on pile of corn, they will eat until they cannot fly and their stomachs explode. We are simply controlling this natural occurrence through careful measurement of feed daily.

The PETA nuts will show you videos of geese in horrible conditions that are 15 years old+ from Eastern Europe, but they won't show you the videos of the open, clean pens at Hudson Valley Foie Gras in New York, or Sonoma, which was in CA but put out of business by this ban. I have seen the farms, and the ducks are better kept than most people's house pets.

But here's the best part: After two weeks their livers return to normal size. Their livers are designed to expand and contract to store energy for flight.

CSB time:

I, along with many chefs, testified against the nutjobs that tried to ban foie in Maryland several years back in the MD General Assembly. I, along with a very famous chef locally were told by one of the more crunchy granola types that we were horrible people because we were chefs. She went so far as to put "a pox on thee!"

I told her I'd been cursed by better and to go jump up a fat woman's ass.

We defeated it in committee.

/csb

"I'm not going to allow an issue like that to preoccupy the legislature," Senate President Pro Tem Darrell Steinberg, D-Sacramento, told a gathering of reporters.

Kinda funny how it was OK to preoccupy the legislature in 2004.


Secondly, the chefs should have been spending energy on developing a good alternative using other birds besides a duck or a goose. I'm sure it's possible. How differently tasting can the livers of fowls be that the addition of some different ratio of seasonings couldn't make it the same? People eat the fark out of crab and lobster meat all day long that has ZERO crab or lobster meat in it. Come on. Show us your goddam cooking skills and get to it already.

bump: This interuption of your freedom to eat whatever you want is brought to you by the unwashed, denim clad masses who put the "feelings of poor widdle duckies" before the constitution.

It's geese and you're an ass.

I see why some of the red states hate the shiat out of California.

Benjimin_Dover:

People eat the fark out of crab and lobster meat all day long that has ZERO crab or lobster meat in it. Come on. Show us your goddam cooking skills and get to it already.

People who eat crab stick know it isn't crab. They also know it tastes like corn syrup.

stuhayes2010: bump: This interuption of your freedom to eat whatever you want is brought to you by the unwashed, denim clad masses who put the "feelings of poor widdle duckies" before the constitution.

It's geese and you're an ass.

And you're a uneducated boob.

There is ZERO production of goose foie in this country. Ducks are used because the byproducts (breasts, legs, rendered fat) are far more marketable and palatable than geese. They are easier to raise and have a far better temperament than geese.

The "cruelty free" fois gras from Spain isn't as good, but it's still pretty darn tasty.

I'm still not going to go and tell anyone else they have no right to regular fois gras.

Yea, we live in such a free country, they're finally telling us what we can and cannot eat! Don't you love freedom?

But seriously people, if you are getting ride of foie gras for being cruel to the animal you should also have to ban: veal, factory farm chickens, factory farm pigs, tank raised lobster, factory farm eggs, factory farm turkeys, soft shell crab, oysters, and all the other animals we routinely lock up in small pins and force feed.


I sick of the dumb politics here. Why don't the politicians focus on the freaking budget crisis and stop farking worrying what people are putting into their bodies?

Fois gras is gross. Just sayin'.

what's it taste like?

Andrew Wiggin: what's it taste like?

Pain, suffering, the desperation of a life lived unfulfilled.

In other words, farking awesome.

Heh. I remember when they tried this in Chicago. It was quite funny how flagrantly everyone ignored the ban. My favorite moment of the whole affair is when a local gourmet hot dog seller put a hot dog with foie gras on it on the menu and named it after the alderman who pushed through the ban. He was eventually fined a whopping $250 has some of his foie gras confiscated, and had several people offer to pay the fine for him.

The ban was overturned shortly thereafter and has been roundly mocked by just about everyone as a failure of city government, except of course by the alderman who pushed it through and Charlie Trotter.

FTA: "I'm not going to allow an issue like that to preoccupy the legislature," Senate President Pro Tem Darrell Steinberg, D-Sacramento, told a gathering of reporters.

But preoccupying the legislature to ban foie gras was OK? Huh?

Drunken_Irish_Joker: The animal has no gag reflex.....

I wonder if they can replicate this and put it in a pill. My last girl friend sure could have used it.

I Mash Grains: Drunken_Irish_Joker: The animal has no gag reflex.....

I wonder if they can replicate this and put it in a pill. My last girl friend sure could have used it.

She was seeing a well endowed guy on the side?

Andrew Wiggin: what's it taste like?

It's one of those things where you can't say what else it tastes like. Its taste is kind of its own. Like sea urchin.

Though, I used to say gator tastes like chicken, but now that I've had it about 50 times I would say that gator tastes like gator only. YMMV.

I Mash Grains: Drunken_Irish_Joker: The animal has no gag reflex.....

I wonder if they can replicate this and put it in a pill. My last girl friend sure could have used it.

It wasn't really her gag reflex.

You know that, right?

Right?

Rapmaster2000: People who eat crab stick know it isn't crab. They also know it tastes like corn syrup.

Not sure why you mention corn syrup, but the stuff I have in my fridge is like 80 Calories per serving and 10g protein per serving, and it tastes kinda crablike. That's why I have it. If there's sugar or corn syrup in it, it's not enough to kill me.

What exactly does the ban cover? Does it outright ban foie gras from touching California soil?

jonny_q: Rapmaster2000: People who eat crab stick know it isn't crab. They also know it tastes like corn syrup.

Not sure why you mention corn syrup, but the stuff I have in my fridge is like 80 Calories per serving and 10g protein per serving, and it tastes kinda crablike. That's why I have it. If there's sugar or corn syrup in it, it's not enough to kill me.

Krab to me tastes like lightly flavored fish. *shrug* I like it on salad.

SweetSilverBlues: jonny_q: Rapmaster2000: People who eat crab stick know it isn't crab. They also know it tastes like corn syrup.

Not sure why you mention corn syrup, but the stuff I have in my fridge is like 80 Calories per serving and 10g protein per serving, and it tastes kinda crablike. That's why I have it. If there's sugar or corn syrup in it, it's not enough to kill me.

Krab to me tastes like lightly flavored fish. *shrug* I like it on salad.

jonny_q: Rapmaster2000: People who eat crab stick know it isn't crab. They also know it tastes like corn syrup.

Not sure why you mention corn syrup, but the stuff I have in my fridge is like 80 Calories per serving and 10g protein per serving, and it tastes kinda crablike. That's why I have it. If there's sugar or corn syrup in it, it's not enough to kill me.

What kind are you getting. The stuff I see in the store (granted, I live in Georgia), typically has an ingredient list like this:

INGREDIENTS: Alaska Pollock, water, wheat starch, egg whites, sorbitol, sugar, potato starch, contains 2% or less of: snow crabmeat, modified corn starch, mirin (sake, sugar, salt, water, yeast extract), salt, artificial crab flavor, potassium chloride, soy lecithin, sodium phosphates, carmine, paprika oleoresin, color added.

SweetSilverBlues: jonny_q: Rapmaster2000: People who eat crab stick know it isn't crab. They also know it tastes like corn syrup.

Not sure why you mention corn syrup, but the stuff I have in my fridge is like 80 Calories per serving and 10g protein per serving, and it tastes kinda crablike. That's why I have it. If there's sugar or corn syrup in it, it's not enough to kill me.

Krab to me tastes like lightly flavored fish. *shrug* I like it on salad.

Why don't you eat real crab? Not criticizing, just curious.

While I think that a foie gras ban is stupid, I'm disturbed by how the legislators are approaching it here. It comes across like this to me:

Lawmakers: "We're banning foie gras because it's evil and inhumane and someone needs to stop the madness!"
Chefs: "Um, can you undo that? This ban sucks because foie gras is delicious."
Lawmakers: "Why are you wasting our time with worthless debate? We need to focus on the real issues!"

Andrew Wiggin: what's it taste like?

I liken it to meat butter. First had it in when I lived in France, near Tolouse. Spread on very fresh baguette, as an in-between course, with local rosé... actually, the entire meal was local, and every course but dessert and cheese had some form of duck.

I love that fat liver.

Nogale: SweetSilverBlues: jonny_q: Rapmaster2000: People who eat crab stick know it isn't crab. They also know it tastes like corn syrup.

Not sure why you mention corn syrup, but the stuff I have in my fridge is like 80 Calories per serving and 10g protein per serving, and it tastes kinda crablike. That's why I have it. If there's sugar or corn syrup in it, it's not enough to kill me.

Krab to me tastes like lightly flavored fish. *shrug* I like it on salad.

Why don't you eat real crab? Not criticizing, just curious.

For just a quick, light meal I'm more willing to spend $2.50 than $8, and I like it.

I use the real crab for actual recipes, though. Krab is never substituted for crab. The two taste absolutely nothing alike, to me, and the texture is all wrong.

eltejon: Andrew Wiggin: what's it taste like?

I liken it to meat butter. First had it in when I lived in France, near Tolouse. Spread on very fresh baguette, as an in-between course, with local rosé... actually, the entire meal was local, and every course but dessert and cheese had some form of duck.

I love that fat liver.

If decadent indulgence had a flavor, it would taste like fois gras.

Just doing what my grandmother told me. She said I had to eat liver!

Rapmaster2000: jonny_q: Rapmaster2000: People who eat crab stick know it isn't crab. They also know it tastes like corn syrup.

Not sure why you mention corn syrup, but the stuff I have in my fridge is like 80 Calories per serving and 10g protein per serving, and it tastes kinda crablike. That's why I have it. If there's sugar or corn syrup in it, it's not enough to kill me.

What kind are you getting. The stuff I see in the store (granted, I live in Georgia), typically has an ingredient list like this:

INGREDIENTS: Alaska Pollock, water, wheat starch, egg whites, sorbitol, sugar, potato starch, contains 2% or less of: snow crabmeat, modified corn starch, mirin (sake, sugar, salt, water, yeast extract), salt, artificial crab flavor, potassium chloride, soy lecithin, sodium phosphates, carmine, paprika oleoresin, color added.

And all that crap is somehow better for you than genuine Chesapeake Blues? I know it's cheaper, but no thanks, I'd rather pay hyper inflated pricing for Jakes and Sooks smothered in JO (Old Bay is for popcorn and fries, JO is for steamers.)

Another CSB:

I had a PETA type berate me at a table in my old restaurant because I had a special using foie. I explained to her politely that she had no right to tell anyone what they could and could not eat, and if she really wanted to protest something, start going after the Perdue and Tyson factory chicken farms on the Eastern Shore, not the foie gras, etc.

She was intractable and refused to concede that the industrial production of poultry in Maryland was a helluva bigger problem than the small scale production of foie. She threatened to bring her ilk to protest me and my restaurant. I told her not only would I have her arrested for trespassing on private property, but the landlord would prosecute as we were in a shopping center, and I would call the local news channels, set up a cassette burner on the sidewalk, and give away a hundred pounds of foie if necessary to drive home my point.

To put the nail in it, I then proceeded to explain to her that thanks to her and her incorrect, insolent behavior, I would now feature foie gras on my menu ALL THE TIME. I called my supplier on his personal phone in front of her and ordered ten pounds. We renamed the foie button in the Aloha POS the "PETA SPECIAL" and on the receipts it printed as "PETA PLATE."

Our little fark you to the animal rights nuts.

/csb

San Francisco is not user friendly.

Drunken_Irish_Joker: Inhumane? Mimicking what waterfowl do in the wild so that they can migrate thousands of miles is inhumane? [...]

Well put. It's unfortunate that this type of information wasn't made common knowledge to the public before the vote on the ban took place. It's good that the majority of Californians support measures to improve the lives of farm animals, but most Californians don't eat at restaurants that serve foie so this was passed w/o much of a struggle...

/ former vegan for 13 years, vegetarian for 16.
// i love foie gras these days.
///glad I'm living in Europe now.

Drunken_Irish_Joker: Rapmaster2000: jonny_q: Rapmaster2000: People who eat crab stick know it isn't crab. They also know it tastes like corn syrup.

Not sure why you mention corn syrup, but the stuff I have in my fridge is like 80 Calories per serving and 10g protein per serving, and it tastes kinda crablike. That's why I have it. If there's sugar or corn syrup in it, it's not enough to kill me.

What kind are you getting. The stuff I see in the store (granted, I live in Georgia), typically has an ingredient list like this:

INGREDIENTS: Alaska Pollock, water, wheat starch, egg whites, sorbitol, sugar, potato starch, contains 2% or less of: snow crabmeat, modified corn starch, mirin (sake, sugar, salt, water, yeast extract), salt, artificial crab flavor, potassium chloride, soy lecithin, sodium phosphates, carmine, paprika oleoresin, color added.

And all that crap is somehow better for you than genuine Chesapeake Blues? I know it's cheaper, but no thanks, I'd rather pay hyper inflated pricing for Jakes and Sooks smothered in JO (Old Bay is for popcorn and fries, JO is for steamers.)

Another CSB:

I had a PETA type berate me at a table in my old restaurant because I had a special using foie. I explained to her politely that she had no right to tell anyone what they could and could not eat, and if she really wanted to protest something, start going after the Perdue and Tyson factory chicken farms on the Eastern Shore, not the foie gras, etc.

She was intractable and refused to concede that the industrial production of poultry in Maryland was a helluva bigger problem than the small scale production of foie. She threatened to bring her ilk to protest me and my restaurant. I told her not only would I have her arrested for trespassing on private property, but the landlord would prosecute as we were in a shopping center, and I would call the local news channels, set up a cassette burner on the sidewalk, and give away a hundred pounds of foie if necessary to drive home my point.

To put the nail in it, I then proceeded to explain to her that thanks to her and her incorrect, insolent behavior, I would now feature foie gras on my menu ALL THE TIME. I called my supplier on his personal phone in front of her and ordered ten pounds. We renamed the foie button in the Aloha POS the "PETA SPECIAL" and on the receipts it printed as "PETA PLATE."

Our little fark you to the animal rights nuts.

/csb

CSC

Cool story, chef.

No, really, I actually liked it!

Endive Wombat: What exactly does the ban cover? Does it outright ban foie gras from touching California soil?

It bans the sale and production of foie gras in california.

Drunken_Irish_Joker:

Another CSB:

I had a PETA type berate me at a table in my old restaurant because I had a special using foie. I explained to her politely that she had no right to tell anyone what they could and could not eat, and if she really wanted to protest something, start going after the Perdue and Tyson factory chicken farms on the Eastern Shore, not the foie gras, etc.

She was intractable and refused to concede that the industrial production of poultry in Maryland was a helluva bigger problem than the small scale production of foie. She threatened to bring her ilk to protest me and my restaurant. I told her not only would I have her arrested for trespassing on private property, but the landlord would prosecute as we were in a shopping center, and I would call the local news channels, set up a cassette burner on the sidewalk, and give away a hundred pounds of foie if necessary to drive home my point.

To put the ...

CSB 2: Meatalicious Boogaloo

I once went to a decent Italian restaurant with a large group of people I barely knew (friends of friends, etc.). Anyway, the waiter could barely get the veal special out of mouth before some clod of a woman starts yammering and interrupting about eating a baby with a face, etc. Finally, she relents enough to allow the waiter to get to the last special which was like a head cheese of sorts. Bits of everything congealed into a loaf. I ordered that. I told her it tasted like delicious parts of baby animals. She shook her tiny fist of impotent rage.

Later, I found out this woman refers to herself as a vampire because she drinks blood or some nonsense. It makes sense that you would try to fabricate a cool personality when your actual one sucks. Whatever. I never saw her again.

SweetSilverBlues:

Thanks. I take the foie issue personally.

So, in thanks for testifying in Annapolis against the ban, Hudson Valley foie sent me a massive gift basket: Foie, duck fat, confit, raw legs, raw magret, smoked magret, and the kicker: A personally autographed copy of their owner's foie cook book. I also got thank you notes from supporters from all over the country. Was pretty neat.

Drunken_Irish_Joker: SweetSilverBlues:

Thanks. I take the foie issue personally.

So, in thanks for testifying in Annapolis against the ban, Hudson Valley foie sent me a massive gift basket: Foie, duck fat, confit, raw legs, raw magret, smoked magret, and the kicker: A personally autographed copy of their owner's foie cook book. I also got thank you notes from supporters from all over the country. Was pretty neat.

Awesome! I'm glad your efforts were appreciated.

The whole fois gras thing is silly, to me. Good on you for sticking to your buttery guns.

Drunken_Irish_Joker: Our little fark you to the animal rights nuts.

Nice. I heard that when there was a foie protest at The French Laundry a few years ago, Thomas Keller sent out vegan hors d'oeuvres and lemonade for the protestors...

Anyway, although I agree with animal rights activists about the problems with industrialized farming, they don't seem to understand that self-righteousness breeds contempt. That's what PETA doesn't seem to understand. They could really stand to market their ideas a little better...

Drunken_Irish_Joker: Rapmaster2000: jonny_q: Rapmaster2000: People who eat crab stick know it isn't crab. They also know it tastes like corn syrup.

Not sure why you mention corn syrup, but the stuff I have in my fridge is like 80 Calories per serving and 10g protein per serving, and it tastes kinda crablike. That's why I have it. If there's sugar or corn syrup in it, it's not enough to kill me.

What kind are you getting. The stuff I see in the store (granted, I live in Georgia), typically has an ingredient list like this:

INGREDIENTS: Alaska Pollock, water, wheat starch, egg whites, sorbitol, sugar, potato starch, contains 2% or less of: snow crabmeat, modified corn starch, mirin (sake, sugar, salt, water, yeast extract), salt, artificial crab flavor, potassium chloride, soy lecithin, sodium phosphates, carmine, paprika oleoresin, color added.

And all that crap is somehow better for you than genuine Chesapeake Blues? I know it's cheaper, but no thanks, I'd rather pay hyper inflated pricing for Jakes and Sooks smothered in JO (Old Bay is for popcorn and fries, JO is for steamers.)

Another CSB:

I had a PETA type berate me at a table in my old restaurant because I had a special using foie. I explained to her politely that she had no right to tell anyone what they could and could not eat, and if she really wanted to protest something, start going after the Perdue and Tyson factory chicken farms on the Eastern Shore, not the foie gras, etc.

She was intractable and refused to concede that the industrial production of poultry in Maryland was a helluva bigger problem than the small scale production of foie. She threatened to bring her ilk to protest me and my restaurant. I told her not only would I have her arrested for trespassing on private property, but the landlord would prosecute as we were in a shopping center, and I would call the local news channels, set up a cassette burner on the sidewalk, and give away a hundred pounds of foie if necessary to drive home my point.

To put the ...

Kind of a threadjack CSB

I took my then girlfriend to a musical here in San Diego. At one point of the show some of the cast members come out into the audience to sing a song. During this part one of the cast members started to lecture my girlfriend about how she shouldn't wear fur. (we were sitting on an aisle and she had a fake fur lined coat on. The funny part was that my girlfriend was also a part of PETA at the time.) I got pretty pissed off but kept my mouth shut. What the actress didn't know was that I actually worked for that theater at the time. So afterwords I went up to my boss and told him about the incident. I guess he must have gone to the director because she was quickly given the swift boot. It was probably the most unprofessional thing I have ever seen an actress do. Especially because she did it during an actual performance.

Get Your Dick Out Of My Food: Endive Wombat: What exactly does the ban cover? Does it outright ban foie gras from touching California soil?

It bans the sale and production of foie gras in california.

Wholesale or resale? Whole lobes or processed (d'artagnan foie gras mousse pâté for example)

Tellingthem: Drunken_Irish_Joker: Rapmaster2000: jonny_q: Rapmaster2000: People who eat crab stick know it isn't crab. They also know it tastes like corn syrup.

Not sure why you mention corn syrup, but the stuff I have in my fridge is like 80 Calories per serving and 10g protein per serving, and it tastes kinda crablike. That's why I have it. If there's sugar or corn syrup in it, it's not enough to kill me.

What kind are you getting. The stuff I see in the store (granted, I live in Georgia), typically has an ingredient list like this:

INGREDIENTS: Alaska Pollock, water, wheat starch, egg whites, sorbitol, sugar, potato starch, contains 2% or less of: snow crabmeat, modified corn starch, mirin (sake, sugar, salt, water, yeast extract), salt, artificial crab flavor, potassium chloride, soy lecithin, sodium phosphates, carmine, paprika oleoresin, color added.

And all that crap is somehow better for you than genuine Chesapeake Blues? I know it's cheaper, but no thanks, I'd rather pay hyper inflated pricing for Jakes and Sooks smothered in JO (Old Bay is for popcorn and fries, JO is for steamers.)

Another CSB:

I had a PETA type berate me at a table in my old restaurant because I had a special using foie. I explained to her politely that she had no right to tell anyone what they could and could not eat, and if she really wanted to protest something, start going after the Perdue and Tyson factory chicken farms on the Eastern Shore, not the foie gras, etc.

She was intractable and refused to concede that the industrial production of poultry in Maryland was a helluva bigger problem than the small scale production of foie. She threatened to bring her ilk to protest me and my restaurant. I told her not only would I have her arrested for trespassing on private property, but the landlord would prosecute as we were in a shopping center, and I would call the local news channels, set up a cassette burner on the sidewalk, and give away a hundred pounds of foie if necessary to drive home my point.

To put the ...

Kind of a threadjack CSB

I took my then girlfriend to a musical here in San Diego. At one point of the show some of the cast members come out into the audience to sing a song. During this part one of the cast members started to lecture my girlfriend about how she shouldn't wear fur. (we were sitting on an aisle and she had a fake fur lined coat on. The funny part was that my girlfriend was also a part of PETA at the time.) I got pretty pissed off but kept my mouth shut. What the actress didn't know was that I actually worked for that theater at the time. So afterwords I went up to my boss and told him about the incident. I guess he must have gone to the director because she was quickly given the swift boot. It was probably the most unprofessional thing I have ever seen an actress do. Especially because she did it during an actual performance.

That is insane and I'm glad she got fired.

What a stupid git. As theatrical circles are relatively small, she probably effectively ended her career in that burg.

Really CA legislature? There's nothing else going on? Nothing more pressing to the future of the state is happening that you need to deal with? No, no. By all means, let's waste everybody's time and money talking about what parts of what animal people can eat.

/what does it make me if I'm against this ban but on board with the ban on shark fins?
//it just seems so needlessly cruel and wasteful, at least use the whole fish.

Rapmaster2000:
CSB 2: Meatalicious Boogaloo

Later, I found out this woman refers to herself as a vampire because she drinks blood or some nonsense. It makes sense that you would try to fabricate a cool personality when your actual one sucks. Whatever. I never saw her again.


Now that's funny. and true. I had a couple vegans/veg heads on staff. I don't mind the quiet vegetarians but the vegans and the militant type I have no use for. A brother chef had t-shirts made that simply say "Eat Vegans." Used to get a rise out of them when I'd tell them "they're a little stringy and tough, but if you braise them with enough Bordeaux and shallot, they're quite tasty.

More CSB's :

I used to fark with them on the specials, too:

"Tonight's specials: Pan seared, freshly clubbed baby seal braised in its own tears over mixed arugula and sunchoke salad. Grilled baby veal chop marinated in garlic, rosemary, thyme, and the desperation of a life lived in a 4x4 cage having never seen daylight or its mother, over fingerling potatoes and wilted spinach"

Fact is, I was pushing local to the forefront. I used local all natural chicken, beef, lamb, and local seafood (as in Chesapeake Bay or Mid Atlantic only.) whenever I could I refused to put a crab cakes on the menu because the only stuff I could get and make money off of was from overseas, and I refused to do a "Maryland style" crab cake. I wanted a goddamned MARYLAND CRAB cake. (the difference? Where the crab came from. If it says "Maryland Crab" it had better be meat that came out of the Bay, but I digress.).

When I ran Striped Bass, it came from Maryland, Virginia, and Delaware. I ran skate. I ran monkfish, but my suppliers knew to send me the tags with the fish, because if it didn't come from local, I didn't want it. Occasionally I'd run Mahi Mahi, but I specifically stated where it came from on the menu, same with my Tuna.

Anyway, all this was good and well but try explaining to moronic owners that if the farmer ran out of steaks to send me, I couldn't just call Sysco and order it from them and replace it. My credibility and integrity is unquestionable, there's not so much. (the fact they were married to other people and screwing each other, and drinking the profits away every night, ) Got to a point where I had to leave, so I did.

/csb
/csc?

btw let me just add to that last post: by suggesting that PETA market their ideas better I don't mean to imply that they have very great ideas. I agree that farm animals deserve humane treatment, but I think the sentimentality about farm animals that PETA-types have (anthropomorphizing them, etc.) stems from the fact that they have never lived around farm animals... it's an urban movement, not a rural one.

xalres: Really CA legislature? There's nothing else going on? Nothing more pressing to the future of the state is happening that you need to deal with? No, no. By all means, let's waste everybody's time and money talking about what parts of what animal people can eat.

/what does it make me if I'm against this ban but on board with the ban on shark fins?
//it just seems so needlessly cruel and wasteful, at least use the whole fish.

The geese are specifically raised as a food source. The sharks are wild, caught, mutilated then dumped back into their natural environment to die slow, lingering deaths.

Not seeing hypocracy in decrying one but not the other.

Endive Wombat: Wholesale or resale? Whole lobes or processed (d'artagnan foie gras mousse pâté for example)

Good question, I'm sure people will find the loopholes quickly. Sonoma Foie Gras (the state's only producer) is shutting down business though. As for restaurants, maybe they can give it away for free and charge $20 for the crouton it rests on...

Drunken_Irish_Joker: Inhumane? Mimicking what waterfowl do in the wild so that they can migrate thousands of miles is inhumane? The animal has no gag reflex and gorges itself until it can hardly fly, its liver being the battery that powers it during travel. Their throats are not made of a soft tissue like humans or mammals, they often eat small rocks to aid in the digestion of their food. To add to that, if you put a goose or duck on pile of corn, they will eat until they cannot fly and their stomachs explode. We are simply controlling this natural occurrence through careful measurement of feed daily.

The PETA nuts will show you videos of geese in horrible conditions that are 15 years old+ from Eastern Europe, but they won't show you the videos of the open, clean pens at Hudson Valley Foie Gras in New York, or Sonoma, which was in CA but put out of business by this ban. I have seen the farms, and the ducks are better kept than most people's house pets.

But here's the best part: After two weeks their livers return to normal size. Their livers are designed to expand and contract to store energy for flight.


Why do they need to force feed these animals then? Why not just give them the same carefully measured amount of feed and let the ducks do their thing? Save yourself a lot of hassle and controversy.