The Tale of Peta Rabbit

Freely adapted from a story by Andrew Galarneau, Food Editor of the Buffalo News and with apologies to Beatrix Potter.  Are you sitting comfortably?

Once upon a time, upon a time there
were four little Rabbits,
and their names were--
               Breakfast,
          Brunch,
    Lunch,
and Peta.

Faux Gras

First they want to start calling fish Sea Kittens. Now this tidbit appears in today's BuffNews:

The humane organization PETA International has just announced a Fine Faux Foie Gras Challenge to professional chefs, asking them to produce an original, purely vegetarian product that is comparable in taste and texture to the real glob of prized goose fat that many diners love.

Yeah, thats a challenge I'll take up. The recipe will start with: Take three live sea kittens and place in boiling, salted water . . .

Foie Gras: A reality check

Bob delGrosso has a new post up at his site about a weekend visit to Hudson Valley Foie Gras, including a great set of photos of the operation. It looks like a nice clean, well-run facility, far more "humane" that the factory farms where most of our food comes from.

Look, if you are not a vegetarian, you have to accept that animals are killed for our nutrition and our pleasure. I myself have never killed anything more evolved than a crustacean, and I don't know that I could, but I have easily accepted this basic fact. The big problem for most who agree with foie gras bans is the visceral image of gavage. The bigger problem is that the vegoterrorists don't doesn't want to stop there - they want to prevent us from eating meat.

If the idea of the poor duckies is too much for you, don't go there, but I am glad I did.



And I can think of a lot of ways to use those Magret breasts !

A new PETA ad via John Mariani's weekly newsletter, Virtual Gourmet.

Mariani's take:

YOU'RE ALSO BUCK NAKED,
LYING ON ASTROTURF, AND
LOOK LIKE AN IDIOT

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Vegoterrorism

Since I read several food blogs regularly, especially those of Michael Ruhlman and Bob del Grosso, it was likely that there would be some crossover. I didn't expect it this soon. I was working on a future post for the blog on what the late David Shaw called "the Pleasure Police", in my case a rant on efforts to outlaw raw milk cheeses.

Then the poster child for the Pleasure Police rears its head: Foie Gras. Bob has done a particularly good job of keeping us updated on the fight to keep us safe from the threat enlarged poultry liver - today another vegoterrorist "infiltration" of a Canadian Foie Gras farm.

I use the term "vegoterrorist", because not all who accept a Vegan lifestyle feel the need to impose their personal choices on everyone else. The majority of Vegans would never even consider doing what was done to Laurent Manrique. I question both the motives and the methods of those I dub the vegoterrorist wing of the Pleasure Police.

Bob asked: "How do these people get in to these farms? Do they get jobs under false pretenses or bribe workers to let them in?" My answer is the same as I made in one of my first posts at his site. They are targeting the small producers of Foie Gras because they are small producers. This is the opposite of the "deep pockets" theory we learned in Law School. They want to force us all into a Vegetarian diet, but rather than oppose Smithfield, ConAgra or Tyson, they start with small businesses without lobbyists or a lot of money. They got on those farms because the producers lack the wherewithal to do background checks or have a lot of on site security. And without that monetary base, the Politicians can afford to score some points with those who oppose food choice. It's not a fair fight.

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