Foie Gras Promotion to Be Plagued by PETA Protesters in D.C.

One Eatery Dropped Out After PETA Appeal; Others Still Planning to Serve Diseased Livers of Tortured Birds

For Immediate Release:
December 22, 2014

David Perle 202-483-7382

Washington, D.C.

What:             Led by three waiters wearing bloody aprons and serving "dead ducks" on silver platters, PETA members will converge on H Street on Tuesday to protest foie gras promotions by eight nearby restaurants. The ninth restaurant (Micho's Lebanese Grill) that was originally participating in the event dropped out after learning from supporters of PETA—whose motto reads, in part, that "animals are not ours to eat or abuse in any other way"—that foie gras is produced by shoving steel pipes down ducks' throats and pumping huge amounts of grain into their bodies several times a day, every day, for weeks in order to sicken and enlarge their livers. At slaughter, the ducks are hung upside down, have their throats slit, and are left to bleed to death. "The main ingredient in every bite of foie gras is cruelty to animals," says PETA Associate Director of Campaigns Lindsay Rajt. "The idea of force-feeding ducks by ramming steel tubes down their throats should leave a bad taste in anyone's mouth." Investigations at foie gras farms have documented sick, dead and dying birds—some with holes in their necks from pipe injuries. Where:           Boundary Road, 414 H St. N.E. (near the intersection with Fifth Street N.E.), Washington When:             Tuesday, December 23, 1 p.m. For more information, please visit  

For Media: Contact PETA's
Media Response Team.


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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind