Following a review of the Toronto vegan restaurant Fressen, we speak with Kath Rogers, campaign director of the Animal Protection and Rescue League, and their 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.
Over the past year, Kath 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.
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