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Foie Gasp

On their trip to France (“Ducky in the Dordogne,” Oct. 3), Barry Fields and his friend overcame their concerns about cholesterol and calories to indulge heavily in foie gras but apparently had no qualms about the cruelty involved in the production of this “delicacy.” Three times a day, the ducks are held down while workers force open their bills and shove a long pipe down their throats, stuffing 2 pounds of corn mixture into their stomachs. Foie gras production, by definition, constitutes clear-cut animal cruelty.

CYNTHIA KRUEGER

Rancho Palos Verdes


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