To produce foie gras, ducks and geese are force-fed enormous amounts of grain and fat, which causes their livers to swell to many times the normal size.
Sentiment: NEGATIVE
I'm crazy about ducks and swans and geese, so I don't eat foie gras. I try to eat organic.
Foie gras is sold as an expensive delicacy in some restaurants and shops. But no one pays a higher price for foie gras than the ducks and geese who are abused and killed to make it.
People eat duck and you think, well, we've got loads of chickens, leave the ducks alone!
Cutting up fowl to predict the future is, if done honestly and with as little interpretation as possible, a kind of randomization. But chicken guts are hard to read and invite flights of fancy or corruption.
I had a few ducks as a kid.
Our main deal is pastured livestock. So we have beef cattle, pigs, turkeys, laying chickens, meat chickens, rabbit, lamb and ducks - egg-layer ducks.
From a neighbour, I got a one-day-old duckling and found, to my intense joy, that it transferred its following response to my person. At the same time, my interest became irreversibly fixated on water fowl, and I became an expert on their behaviour even as a child.
It is not only fine feathers that make fine birds.
In my books, there is no 'ugly duckling turning into a beautiful swan' syndrome because if you look at the Hansel and Gretel syndrome, it was a mistake. It wasn't a duckling, it was a cygnet, and that's why it turned into a swan. The duckling should with any luck turn into a nice clucking duck and get on with its life. Cluck! Cluck! Cluck!
If you like foie gras, that doesn't mean you no longer need a regular steak.
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