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Ban on New York Foie gras will affect restaurants and grocery stores



New York will ban restaurants and grocery stores from selling goose liver after the bill passed the city council on Wednesday. Mayor Bill de Blasio's office confirmed to CNN in an email that it would sign the bill.

The ban comes against the backdrop of increased control over foie gras. The bill called the luxury product "a violent product" and in a statement to CNN Councilwoman Carlina Rivera – a major sponsor of the bill – called forcible feeding "inhumane practice."

that the Council voted to adopt this historic legislation to prohibit the sale of these specific violent animal products, "said Rivera.

And for those who try to sell the property despite the ban? They will face facing a civil penalty of over $ 2,000 for each violation.

This is not the first ban on foie gras

Foie gras has long been a matter of debate.

force only to overturn the ban in 201
5. Then in 2017, the ban was backed by a circuit court judge – a decision upheld by the Supreme Court in January 2019.
The Chicago ban story is almost equally so violent. The Chicago City Council approved the ban in 2006, only to repeal it two years later.
What makes foie gras so controversial is the method of preparation. Foie gras is made from fatty duck or goose liver and has long been considered a French delicacy – insofar as the country has protected it as part of France's cultural heritage. But the product is made of ducks with a forced diet, a practice that many people, such as Councilor Rivera, have found an alarming situation.

The debate in fodder, overthrown

The dish is not without its defenders. Manufacturers and supporters of Foie Gras say the process is not offensive, as people have suggested – ducks fill with food as part of their migration journey. So they claim that when forced to feed on goose liver, ducks do not suffer. Plus, ducks always swallow their food whole, and their esophagus stretches.
Videos of the truly disgusting production capacity of foie gras represent a minority of the production of foie gras as a whole, supporters say. And when you remove ducks from their diets, their liver returns to normal. No harm, no foul.
But critics do not think so – arguing that forcibly eating something is cruelty to animals and that practice causes liver damage.

Anthony Burdain excellently defends a foie gras on his "No Reservations" show, saying "you see worse in a movie with pay to watch the hotel channel – and these are people, for god's sake."

Others have said that there are much worse practices in the food industry than foie gras that have not been subjected to so much criticism. Chef Naomi Pomeroy's restaurant, Bistre, in Portland, Oregon, was the site of a protest in Foix Grass in 2010. She said protesters had their facts "seriously wrong" and argued that farms were actually worse.

"There really are bigger and better battles," she said.


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