My ancestors clawed their way to the top of the food chain, and I intend to stay there.

[madbaker]

Anthony Bourdain's definition of foie gras:

The fattened liver of a goose or duck. Unfortunately, an endangered menu item with the advent of angry, twisted, humorless, anti-cruelty activists who've never had any kind of good sex or laughed heartily at a joke in their whole miserable lives and who are currently threatening and terrorizing chefs and their families to get the stuff banned. Likely to disappear from tables outside France in our lifetimes.

And now, Chicago is preparing to vote on banning its sale this month.
You think Bourdain is exaggerating? Didier Durand, the chef at Cyrano's Bistrot, spoke against the proposed ban. That night, his restaurant had a window smashed and its door smeared with fake blood.

Frickin' PETAphiles. Maybe we should use them as a foie gras source instead...

Comments

[ornerie.livejournal.com]

me? i find the way they raise MOST meat in this country to be incredibly inhumane. that's the rub...if they're cute and fuzzy everyone wants to protect them. chickens? not so much.

but I still eat it and enjoy every bit. and I am very very aware of the fact that an organism died for me, and am grateful.

*sigh*