The London Serves Diseased Livers From Notoriously Abusive Upstate Factory Farm
For Immediate Release:
August 19, 2013
Sophia Charchuk 202-483-7382
New York — Led by a giant, mutilated “duck,” PETA members will converge on Gordon Ramsay at The London NYC on Tuesday to call on the celebrity chef to remove foie gras from all of his restaurants’. As PETA pointed out in a letter sent to him earlier this summer—which he has ignored—The London sells foie gras from cruel upstate New York factory farm Hudson Valley Foie Gras, where a PETA undercover investigation revealed how workers shove steel tubes down ducks’ throats and pump huge amounts of grain into their bodies three 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.
When: Tuesday, August 20, 6:30 p.m.
Where: Outside Gordon Ramsay at The London NYC, 151 W. 54th St. (between Sixth and Seventh avenues), New York
“The main ingredient in every bite of foie gras is cruelty to animals, and PETA wants restaurant patrons to know that,” 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.”
Experts have found that force-feeding causes esophageal tears and splits, liver rupture and failure, heat stress, and aspiration pneumonia—and by Hudson Valley Foie Gras’ own calculation, some 15,000 ducks on the farm die every year before they make it to slaughter.
For more information, please visit PETA.org.