Foie Gras: diseased liver of force-fed birds
January 24th, 2008 by admin
In this week’s Orlando Weekly, food writer Faiyaz Kara writes about the foie gras “controversy.” The article begins with a description that we think is perfectly accurate: “Animal rights activists say the birds are subjected to close confinement, filthy, often torturous, conditions and gavage – the process of inserting a tube down the birds’ gullets, then pneumatically pumping a cornmeal mixture into their stomachs until their livers balloon up to 10 times their normal size. ”
Apparently the paper had difficulty finding someone to defend foie-gras and be quoted for the article, but they did find one local chef who spoke-up for the cruel dish. Brandon McGlamery, executive chef at Luma on Park (in Winter Park) boasted, “I don’t have a problem with foie gras. If I saw it on a menu, I’d order it myself.”
Help us change his mind. Contact Mr. McGlamery and urge him to remove foie gras from the menu at Luma.
Contact:
Luma
Brandon McGlamery, Executive Chef
Phone: (407) 599-4111
Online comment form.
To learn more about foie gras, and for a list of restaurants in Orlando and around the state that serve foie gras, click here.