Vegetarian Star

Foie Gras Protests At Thomas Keller restaurants

Anti foie gras protests at Thomas Keller‘s restaurants ranged from mild to slightly aggressive, as Eater reports.

Members of The Animal Protection Rescue League targeted Per Se in New York, Bouchon in Los Angeles, and The French Laundry in Yountville, CA.

All three restaurants serve foie gras, the swollen liver of ducks and geese obtained by force feeding them through tubes.

The Bouchon crowd was reported to be the rowdiest, chanting phrases like, “You have blood on your hands” and “We will never back down, till you stop the killing.”

The French Laundry actually fed its protesters with lemonade and cookies and shared its daily “Tasting of Vegetables” event with them.

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After learning the plans of animal rights activists to protest outside his restaurants for selling foie gras, Thomas Keller issued a statement through his representatives.

From Grubstreet:

“The Thomas Keller Restaurant Group consistently endeavors to make extremely conscientious decisions regarding all suppliers with whom we work, and our chefs have specifically selected to source from the most ethical purveyors possible. We will keep within full accordance of all legal mandates should the states of California and New York pass future legislation regarding Foie Gras.”

As long as they’re being stuffed to (literally) death and killed, it’s probably not “ethical” enough.

The protests are taking place this Saturday at Keller’s California and New York restaurants as part of a campaign organized by several groups, including Animal Protection & Rescue League, Orange County People for Animals, In Defense of Animals, and Compassion Over Killing.

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The Animal Protection & Rescue League has organized a protest against celebrity chef Thomas Keller outside his three restaurants because he serves foie gras.

Several other animal rights groups, Animal Protection & Rescue League, Orange County People for Animals, In Defense of Animals, and Compassion Over Killing have launched a campaign about foie gras and will be outside Keller’s restaurants holding banners depicting the conditions inside Hudson Valley Foie Gras, Keller’s supplier.

Foie gras is produced by force feeding geese so much their livers swell several times their normal sizes.

The metal pipes placed in their throats for feeding often injure the digestive tract as well.

“As a veterinarian, I find foie gras to be a disease rather than a delicacy,” states Elliot Katz, DVM, President of IDA. “The liver’s function is to process toxins, and a liver in this grossly enlarged state from force feeding cannot function properly.”

The protests will be held at the following restaurants on Saturday, May 8.

Per Se, 10 Columbus Circle, New York, NY 10019 – Time: noon
Bouchon, 235 N. Canon Dr. Beverly Hills, CA 90210 – Time: 7:30pm
French Laundry, 6640 Washington St., Yountville, CA 94599 – Time 7pm

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Oh, yeah. Vegan chefs are rocking!

First, we told you how hottie Adam Levine and his Maroon 5 band mates chose vegan raw chef Ani Phyo to cater their Halloween party. Now, the ever so popular celebrity chef movement is recognizing that vegan food deserves its star on the Walk of Fame too.

“Great Chefs Cook Vegan,” is filled with dozens of recipes from celebrity chefs such as Dan Barber, Thomas Keller, Charlie Trotter, Todd English, and Daniel Boulud, pictured here.

“Great Chefs” was compiled by vegan Linda Long, who decided she wanted to challenge the chefs to offer more than lettuce leaves, and cook three or four course meals that would make any vegan beg for seconds and thirds. Long has been a vegan for 33 years, so she definitely could tell them when to send a dish packing!

For an example of what made the cut, try Cauliflower “Steak” With Quinoa.

Great Chefs Cook Vegan would make a lovely complement to One Can Make A Difference this holiday season, don’t ya think? Start dropping hints about your wish list now! Or, if you prefer, you can always buy it for yourself and sing the song of, “Happy Holidays to me.”

via Lancaster Online

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