A gruesome fact on ‘pate foie gras’
Pate foie gras is French for fat liver paste of a duck or goose fattened by force in a process known as gavage. It is a luxury item because few countries allow it to be made, due to the extreme cruelty involved.
Pate foie gras is French for fat liver paste of a duck or goose fattened by force in a process known as gavage. It is a luxury item because few countries allow it to be made, due to the extreme cruelty involved.
Imagine a world where animals are out of animal husbandry and yet there is meat for all. No waste, no disposal of offal, no sickening smells and terrifying screams, no overloaded trucks carrying dying animals, no calves being separated from their crying mothers, no mafia of butchers.
