I am sending the following letter to several South Florida restaurants. If they respond favorably, we will celebrate their decision; if they do not agree, we will organize protests outside of their restaurants to encourage them to end the sale of foie gras. I encourage you to speak with restaurants in your community as well.
July 18, 2012
[Restaurant’s name, address]
Dear [Restaurant Owner],
I’m contacting you regarding the foie gras listed on your menu. California recently passed a law banning foie gras, and on behalf of the South Florida community, I am asking you to join the people of California and stop selling foie gras.
You may not be aware that the process of making foie gras inflicts terrible pain and suffering on ducks and geese. It involves force-feeding the birds until their livers become grotesquely enlarged, up to 10 times their normal size. Force-fed birds often suffer injuries to their bills, throats, and stomachs, such as bruising and lacerations, and they develop life-threatening diseases, including fatty liver disease (that’s what foie gras is–a disease), as well as gastrointestinal diseases and blockages, spleen and blood disorders, and respiratory illnesses.
I hope you’ll follow the lead of Wolfgang Puck and many top South Florida restaurants and remove foie gras from your menu. This would additionally be a wonderful time to consider broadening your offerings to include dishes that accommodate vegetarian and vegan diners. Local upscale South Florida restaurants such as Sublime, Lemongrass, Christopher’s Kitchen, Darbster, and Yard House offer a variety of plant-based meals that appeal to a wide variety of customers. At Yard House, for example, customers have the choice of ordering foods made of Gardein, a healthy and delicious alternative to chicken. Restaurants are realizing that it makes sense to offer vegetarian options on their menus, considering the growing number of people eating plant-based foods and the many people, both vegetarian and otherwise, who opt for meatless meals when they eat out.
If you agree to stop serving foie gras, I assure you that the humane community will join forces to publicly celebrate this important step, and to highlight the menu offerings that appeal to them. Please take a moment to watch this video so you can learn more about the disturbing methods used to produce foie gras.
Thank you for your consideration of this important matter. Please contact me at (561) ###-#### or firstname.lastname@example.org if you have any questions. I look forward to hearing from you.
Andrew Kirschner is a volunteer grassroots animal rights advocate and the organizer of the 2013 Florida March Against Cruelty to Animals. He writes for Kirschner’s Korner to help raise awareness about issues affecting the global community to make the world a more humane place. To receive new articles via email, enter your email in the “Follow Blog Via Email” link at the top right of the blog.