AR-News: Foie Gras: No limit to cruelty? (Interview w/ APRL)

[Animal Voices T.O.]

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Please join us for a conversation with Kath Rogers, Campaign Director for the Animal Protection and Rescue League. Tomorrow we'll be speaking with her about APRL's industry-wide investigation of foie gras production in the United States. We'll cover what foie gras is, how it is produced, and what the industry says about this incredibly invasive and cruel practice. Kath will also let us know what we can do to help the geese and ducks.  For our Toronto listeners, we'll learn where foie gras is available and which restaurants to pressure to take this "delicacy" off their menus.

As part of a new feature to Animal Voices, the program will also include a veg restaurant review. Tomorrow's restaurant of choice will be Fressen, a gourmet vegan restaurant located on Toronto's Queen Street West.

Biography for Kath Rogers:

Long-time vegan, Kath Rogers acted as assistant health care provider to injured animals at Farm Sanctuary. Kath also worked as a full time volunteer campaigning for a ballot initiative in the state of Florida to ban cages used to confine pigs in factory farms. In a historic victory for animal protection in the United States, the work of such activsts resulted in a ban on the cages by popular vote. Kath now acts as a campaign director for the Animal Protection and Rescue League (APRL). Over the past year, she and other APRL members have
exposed and documented the suffering of ducks raised for "foie gras". Kath and others have rescued injured ducks in need of immediate veterinary care from Sonoma Foie Gras, one of only two foie gras producers in the country. Unfortunately one of the ducks, who could not lift his head when the investigators found him, could not survive the traumatic effects of force feeding and died in the arms of a veterinarian. The other three were rehabilitated and are now living out natural lives in a pond at an animal shelter.

For more info, check out http://www.stopforcefeeding.com/