June 19th, 2012 by admin
On July 1, California’s ban on the production and sale of foie gras takes effect. As the date approaches, the ban is generating a lot of attention. This week, Miami New Times spoke to chefs at several top-end restaurants. Unfortunately, the chefs defended foie gras, but they also took the opportunity to throw mud in other directions.
Sean Brasel, the chef at Miami Beach’s Meat Market (the restaurant has foie gras on the menu), told New Times, “I don’t think there’s much difference between force feeding ducks to make foie gras and baby veal.” We agree, both are cruel and unnecessary.
Chef Andrew Carmellini at The Dutch questioned the priorities of animal activists. “Why not put their efforts toward the tomato or sugar cane pickers in Florida and the quality of their lives?” Our response? Why not do both?! Read about Florida tomatoes and the Campaign for Fair Food here.
The chef at Tudor House, Jamie DeRosa, claimed that all chefs agree that shark-finning is cruel.
The chef at Michael’s Genuine Food & Drink, in the Miami Design District, had equally harsh words for the foie gras ban and the chicken industry. “Why don’t they go after the chicken industry?”, Chef Michael Schwartz asked, “Now there’s some fucked up shit that is a real issue. If people would go to both facilities they’d have an eye opening experience.”
In a similar article in Broward Palm Beach New Times, Chef Hector Lopez at Fort Lauderdale’s Grateful Palate (the restaurant serves foie gras) took on the dairy industry: “[Foie gras] is a little rough, but so is everything else. What’s the difference between the treatment of ducks and geese for foie gras and separating young calves from their mothers to get them to produce more milk? Most people have dairy and don’t even think about it.” Great point!
We’re disappointed that these chefs defended foie gras, but we appreciate their help in spreading awareness of the suffering of animals trapped in other animal industries.