Update: Yesterday, the Supreme Court rejected a challenge to California’s historic foie gras ban. The court declined to hear an appeal filed by a handful of producers and sellers of foie gras, thereby leaving last year’s ruling by the federal appeals court intact and upholding the ban. “This effort was a long, hard fight. But it was worth fighting and worth winning,” said John Burton, the former California state legislator who authored the law.
Originally posted on August 30, 2013:
California’s groundbreaking ban on the production and sale of foie gras has been upheld by a federal appeals court, which unanimously rejected a bid by a southern California restaurant, Hot’s Kitchen, and out-of-state foie gras producers, including Hudson Valley Foie Gras and Rougié, to strike the law down.
Earlier this year, a PETA investigator documented workers at Hudson Valley dragging ducks by their necks along the wire floor and pinning the ducks between their legs before ramming metal tubes down their throats and pumping food into their stomachs. PETA’s investigator also documented that during slaughter, at least one bird was still moving after his throat had been cut.
What You Can Do
If you ever see foie gras being served or sold, complain to the manager of the restaurant or store and assure him or her that you will never patronize the establishment again as long as it sells this delicacy of despair.