Many ebayers may not know where foie gras comes from and how it

is made.  The ducks raised for this "delicacy" are bred in

huge factory-farm type buildings. 

They are often crowded 6 or more to a tiny cage with

barely enough room to spread their wings. 

Their life in this confined filthy space, consists of

daily forced feeding.  Two or three times a day, the birds have a tube

jammed straight into their esophagi, at which point a

few pounds of cornmeal are injected.

This procedure is called gavage. 

Eventually, their livers expand to many times their normal size.

By the time the ducks reach the end of the line, their

livers consist of no less than 80 percent fat.  The liver,

normally about three ounces, can weigh up to one-and-a-half

pounds. 

If the duck has been "fortunate" enough to survive this long

(15% die from wounds left untreated or having their necks

punctured during forced feeding)..... most cannot walk because

of their weakened state - It is said these desperate birds try

walking with their wings instead.  The making of foie gras is a grueling process

in which ducks are crippled, terrified, and beset with all manner of

neurological and gastric diseases.

Some states have banned the manufacture of foie gras - It has

been removed from the menus from many fine restaurants as well

as major airline first class menus.  Target stores and smaller

gourmet shops have also removed it from their shelves.

Certainly anyone hearing of such torture would be concerned to

call authorities.  Why then is it different when this is being

done to tens of thousands????

When dining out or preparing meals - surely there are many

other more humane treats to put on your plate.