To a well-know West Vancouver restaurant:

We walked away from your restaurant as the result of one of your menu items.

What is the point of serving free range chicken when you are pairing it with Foie Gras. Do you realize what Foie Gras is? And if you do, how can you be so cruel as to serve it. Read below:

Foie Gras-French for fatty liver-is the grossly enlarged liver of a duck or goose. Medically known as hepatic lipidosis, foie gras is a disease marketed as a delicacy. Birds raised for this gourmet cruelty are force-fed enormous quantities of food through a long metal pipe three times a day. This process of deliberate and painful overfeeding continues for up to a month, by which time the birds' livers have swelled up to twelve times their healthy size.

GourmetCruelty.com discovered corpses of ducks who had literally burst open through overfeeding. Investigators also found many birds who had choked to death on their own vomit.

No thanks, I will spend my money at a restaurant which chooses against Foie Gras.

Dianne Baker
Langley, BC