French Restaurant in Philippines: Say no to Foie Gras
Date: May 27, 2011
About Foie Gras
Foie gras (pronounced ‘fwah grah’) has been exalted in some gourmet food circles as a prized delicacy, but if most people knew how foie gras is produced, they would be horrified.
Foie gras, the French term for “fatty liver,” is the product of extreme animal cruelty. It is the swollen, diseased liver of ducks and geese who are force-fed just up until the point of death before being slaughtered. Birds suffer tremendously, both during and after the force-feeding process, as their physical condition rapidly deteriorates. In just a few weeks, their livers swell up to ten times their normal size, and the birds can scarcely stand, walk, or even breathe. At this point, they are slaughtered, and their livers are peddled as a “gourmet” delicacy.
The idea for this cruel force-feeding practice is thought to have originated in ancient Egypt, after people noticed that wild geese often gorge themselves before embarking on long migrations. Because Egyptians, and later Romans, considered the fat-laden flesh and organs of those geese caught after this pre-migration gorging to taste better, they sought to artificially induce and exaggerate this condition in captive geese. Thereafter, the practice of force-feeding took hold, later degenerating and devolving into what is now the modern foie gras industry.
Confinement and Cruelty
Today foie gras production is concentrated in France, which produces and consumes roughly 75% of the world’s foie gras. Roughly 24 million ducks and half a million geese are killed annually for France’s foie gras industry. Nearly all of the birds are raised in intensive confinement systems, and all of them endure brutal, intensive force-feeding, several times a day, in the weeks prior to their deaths. Approximately 500,000 ducks are killed annually for foie gras in the United States and in Canada, respectively.
In modern foie gras factory farms, geese and ducks are confined, usually in either small pens or in tiny cages that virtually lock the birds in place. Thus restrained, the birds cannot escape the “feeder” and the mechanized feeding machine. One by one, the feeder grabs each bird and plunges the metal pipe of the feeding machine down the birds’ throat. The machine pumps a huge amount of a corn-and-oil mixture directly into their gullets in just a few seconds, equivalent to one-fourth to one-third of the birds’ own body weight each day.
This brutal treatment is devastating to the health of the birds. In a matter of weeks, their livers swell up to ten times their normal size. Breathing and walking become difficult as the liver pushes against other organs, causing respiratory stress due to decreased air sac space in their lungs, and forcing the legs to move outward at an unnatural angle. Ducks at foie gras farms have been observed panting and struggling to stand, using their wings to push themselves forward when their crippled legs can no longer support them. Struggling to move causes infection-prone open pressure sores to develop and fester on their hocks (legs) and keels (chest area).
In this compromised state, depressed birds can no longer engage in normal preening behaviors, and this is compounded by the fact that they are denied access to water sufficient for them to engage in normal, instinctual behaviors. Their plumage becomes encrusted with filth, and most of them develop what foie gras farmers call “wet neck”-when their unpreened feathers curl up and become coated with dirt and oil.
They also suffer, as do all factory-farmed ducks, from debilling, which is performed ostensibly to prevent them from pecking each other when they are so severely confined. Shortly after birth, the birds’ beaks are cut off, slicing through tissue rich in nerve endings. Debilled poultry suffer from chronic pain for the rest of their lives, often having trouble eating and preening.
As a result of these egregious conditions, the birds suffer both physically and psychologically.
Liver Disease
Furthermore, liver function in foie gras birds is severely compromised. In medical terms, the liver is in a state of dysfunction called hepatic lipidosis or hepatic steatosis, meaning it can no longer perform its intended function. According to avian veterinarian Dr. Laurie Siperstein Cook, “The liver is there to clean out toxins from the blood stream. If the liver can’t work properly, you’ve got all these toxins flowing through the blood, making them feel bad in various ways, so it can harm various organs as well as the brain.”
Dr. Castes of L’Ecole Nationale Veterinaire de Toulouse describes this phenomenon further as “hepatic encephalopathy”:
According to The European Commission’s Scientific Committee on Animal Health and Animal Welfare (SCAHAW) report on the Welfare Aspects of the Production of Foie Gras in Ducks and Geese, “the liver steatosis obtained by force feeding induced an impairment of hepatic function, as demonstrated from morphometric, biochemical, histological and pharmacological points of view.The reversibility of steatosis which is reported above for many birds which have been force fed does not mean that the changes in the liver are not pathological.” The report further states that “because normal liver function is seriously impaired in birds with the hypertrophied liver which occurs at the end of force feeding this level of steatosis should be considered pathological.
Not surprisingly, the mortality rate on foie gras farms can be up to 20 times higher than the death rate on conventional duck farms. Ducks can die when the metal feeding tube punctures their necks, from ailments related to liver failure, or when force-feeding overfills them to the point of suffocation. Necropsies performed on foie gras birds have shown them to suffer from grossly enlarged livers, lacerated tracheas and esophagi, pneumonia, throats and gullets severely impacted with undigested corn, massive internal bacterial and fungal growth and sore feet from bumblefoot – all consequences of the production method for which veterinary care is not profitable. A December 2005 necropsy report states: “The stresses of the final forced-feeding caused an acute respiratory limitation on ducks already suffering from pneumonia and severe hepatameglia restricted respiratory activity due to liver pressure on air sacs. This killed the ducks.”
Source: http://www.nofoiegras.org/about.html
Fine dining in Manila Philippines, wine and dine at Yats Restaurant & Wine Bar, great wine list
Many tourists traveling north to Baguio or Bataan make a stop at Clark Philippines to relax and unwind at this famous fine dining restaurant. Conveniently located in the Mimosa Leisure Golf Estate, next to the Casino and the well known 36-hole championship golf course of Mimosa, frequently visited Yats Restaurant & Wine Bar is a well known destination for tourists and residents of Angeles City Pampanga and Manila to be one of the best fine dining restaurants in the Philippines. Wine lovers from Manila and all other cities in Asia already know of Yats Restaurant for its award winning 2700-item wine list. This resto bar is generally regarded as the best restaurant in Clark Pampanga.
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Recent opinion survey of frequent travelers heading north towards Subic and Clark Pampanga revealed that the number one most frequently visited fine dining restaurant in Pampanga is Yats Restaurant & Wine Bar located in Clark Philippines. Reasons given include good food, excellent service, an elegant, cozy and upscale ambience, availability of exclusive private dining rooms, a nice garden for outdoor alfresco dining and cocktail parties. There are two very impressive wine cellars that contain some of the world’s finest wines and rare vintages. Yats Restaurant is already recognized as one of the top rated restaurants in the Philippines. It is frequently visited not only by local residents but also tourists arriving in the Philippines for a memorable dining experience.
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Restaurant@Yats-International.com
(045) 599-5600
0922-870-5178
0917-520-4401
Ask for Pedro and Rechel
Getting to this fine dining restaurant of Angeles City Clark Freeport Zone Pampanga Philippines
How to get to this fine-dining restaurant in Clark Pampanga? Once you get to Clark Freeport, go straight until you hit Mimosa. After you enter Mimosa, stay on the left on Mimosa Drive, go past the Holiday Inn and Yats Restaurant (green top, independent 1-storey structure) is on your left. Just past the Yats Restaurant is the London Pub.
Yats Restaurant & Wine Bar
Mimosa Drive past Holiday Inn, Mimosa Leisure Estate,
Clark Freeport Zone, Pampanga, Philippines 2023
Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay
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