Letters: Not fans of foie gras

Re “Is foie gras ban force-feeding?,” June 28

Jonathan Gold quotes a “responsible chef” who claims the geese destined to furnish their livers for the foie gras served at his tables are treated with as much respect and dignity as can be shown to animals raised for slaughter.

Perpetual confinement and violent termination of defenseless creatures requires not respect and dignity but callous indifference. The astonishing contradiction passes through such chefs’ ethical filters undetected.

Willem Vanderlaag

Hesperia

The coverage of the foie gras law is truly disturbing, not only because it focuses on very wealthy people no longer being able to eat a food that is made using a cruel method, but more so because we have more than 1 million people in L.A. County alone who struggle to have enough food to eat, according to Feeding America, the largest network of food banks in the United States.

It’s disheartening that people are more upset that they won’t be able to spend ridiculous amounts of money on a luxury food item than they are that people are going hungry in their own neighborhoods. Perhaps it would make them feel better if they donated the money they spend on foie gras to their local food pantries to help others put healthful food on the table.

Valerie Belt

Pacific Palisades

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