WARNING: The video you're about to see contains graphic footage. Viewer discretion is advised. Support our investigators by supporting Animal Equality TODAY!: http://AnimalEquality.net/donation Visit: http://FoieGrasFarms.org Animal Equality document the shocking reality of life for ducks and geese confined and force-fed for foie gras production in France. INVESTIGATIONS FINDINGS: • Animals confined to small cages in which the animals could not even turn around • Animals with clear signs of stress and depression • Evidence of trauma and inflammation of the esophagus - recognised by blood stains on force feeding tubes • Animals with obvious respiratory problems • Weak ducks left to die without veterinary care • Ducks, who appeared fully aware of their situation at the time of slaughter. These animals were flapping, kicking, and bleeding incessantly • Workers roughly handling animals • Ducks moving with difficulty due to the size of their livers France is the largest producer and exporter of foie gras. Over 20,000 tons are produced and approximately 700,000 geese and 37 million ducks are slaughtered by the French foie gras industry each year. Over 4,200 tons are consumed in Spain, and 850 tons are produced. Over 1,150,000 ducks are slaughtered by the Spanish foie gras industry each year. Website: http://www.AnimalEquality.net Facebook: http://www.Facebook.com/AnimalEquality Twitter: http://www.Twitter.com/AnimalEquality
In 2012, the State of California successfully banned foie gras, citing animal welfare and health concerns. Though that ban was just recently overturned, the debate continues to rage on from both sides. In this episode of The Politics of Food, chef and food writer Dave Arnold speaks to the ban's key political players, including the Chairman of the California Democratic Party, to understand how insider politics determines what we can and cannot eat. From a foie gras speakeasy to the world of animal-rights activists, Dave visits both sides of the issue and discovers why there’s so much controversy surrounding this popular delicacy. More MUNCHIES Politics of Food: Cypriot Songbird Massacre - http://bit.ly/POF-Songbird Guantanamo Bay’s Kitchen - http://bit.ly/POF-Guantanamo-Bay An Apple That Tastes Like a Grape - http://bit.ly/POF-Grapple Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES Check out http://munchies.tv for more! Follow Munchies here: Facebook: http://facebook.com/munchies Twitter: http://twitter.com/munchies Tumblr: http://munchies.tumblr.com Instagram: http://instagram.com/munchiesvice More videos from the VICE network: https://www.fb.com/vicevideos
In light of the recent ban on foie gras in California Hudson Valley Duck Company and D'Artagnan Inc invited a group of chefs in the tri-state region to visit their farms and see the process of feeding ducks for foie gras production. The ducks were not force fed in the sense that food was not forcibly crammed down their throats, choking them from breathing. A duck's esophagus is separate from its throat, unlike humans, and the feeding habit is similar to a duck's natural feeding instinct before migration. The farm itself was very clean (however it is still very much a farm), and from my observation that day the ducks were not kept in stressful or cruel conditions. Watch for yourself and decide if this is an inhumane method of producing foie gras for our consumption. Follow me on twitter @c_lemp
Part three of the three part Foie Gras Series, this video follows an afternoon at a free-range duck farm in south west France. This video endeavors to show the traditional farming practices of raising ducks for Foie Gras. Note that you see the "gavage" (force feeding) as well as the bleeding and defeathering of the ducks. If you are sensitive to these sorts of things, beware. Our goal is to illustrate the realities of Foie Gras farming in France.
The was filmed in the Dordogne region of France at farm that gives tours to the public. The discomfort of this goose seems about on par with a cat's trip to the vet. Read more at: http://fthechef.com