Heart 4 Animals

Dear Friends,

Please email or write a letter to restaurants and caterers that use cruel meats such as veal and foie gras. Feel free to use the following as a draft to customise your letter. (For those living in British Columbia BC, of Canada, you can find a list of restaurants that serve such cruel cuisine here . URL : http://www.liberationbc.com/campaigns/foie_gras )

——-draft letter as follows—-

TO: [Name of Restaurant]

AGAINST CRUEL CUISINE : VEAL & FOIE GRAS

I am writing on behalf of my friends, relatives and fellow volunteers to state our stand against the use of veal and foie gras in restaurants and caterers. We are also requesting that your restaurant stop serving these meats which are seen by many as cruel cuisine. Until then, we, our friends and their friends will not be visiting your restaurant for dining, or to celebrate special occasions.

The following are the reasons why we advocate against serving veal and foie gras :

VEAL

Male calves are taken from their mothers shortly after birth. Some are slaughtered soon after birth for “bob veal.” Others are raised in “open pens,” a kind of minimum security prison, and even then they are sometimes chained. Most are destined for the veal crate.

Solitary Confinement

The veal crate is a wooden restraining device that is the veal calf’s permanent home. It is so small (22″ x 54″) that the calves cannot turn around or even lie down and stretch and is the ultimate in high-profit, confinement animal agriculture.(1) Designed to prevent movement (exercise), the crate does its job of atrophying the calves’ muscles, thus producing tender “gourmet” veal.

“Feeding” Time

The calves are generally fed a milk substitute intentionally lacking in iron and other essential nutrients. This diet keeps the animals anemic and creates the pale pink or white color desired in the finished product. Craving iron, the calves lick urine-saturated slats and any metallic parts of their stalls. Farmers also withhold water from the animals, who, always thirsty, are driven to drink a large quantity of the high-fat liquid feed.

A Fate Worse Than Death

During their brief lives, these claves never see the sun or touch the Earth. They never see or taste the grass. Their anemic bodies crave proper sustenance. Their muscles ache for freedom and exercise. They long for maternal care. They are kept in darkness except to be fed two to three times a day for 20 minutes. The calves have committed no crime, yet have been sentenced to a fate comparable to any Nazi concentration camp.

(Source: www.britishmeat.com)

For videos to see how veal is produced, go to www.youtube.com, type “veal cruel” in the search box to watch any of the videos.

FOIE GRAS

is produced by cruel and inhumane farming practices. At just a few months old, ducks are confined inside dark sheds and force-fed enormous amounts of food several times a day. A farm worker grabs each duck and, one by one, thrusts a metal pipe down their throats so that a mixture of corn can be forced directly into their gullets. In just a matter of weeks, the ducks become grossly overweight and their livers expand up to 10 times their normal size.

(Source : www.nofoiegras.org)

For videos to see how veal is produced, go to www.youtube.com, type “foie gras force feeding” in the search box to watch any of the videos.

CONCLUSION

We applaud and celebrate the few Vancouver restaurants that have removed foie gras from their menus:

Cioppino’s Mediterranean Grill, Meinhardt, Pearl Drops Tea House, West.

Even Celebrity chef Wolfgang Puck, has banned foie gras from his restaurants after learning the immense suffering that ducks, geese, cows and calves go through. We ask for you to have some compassion and kindness. Put yourself in the shoes of these defenceless animals. If you are them, you wouldn’t want your entire life to be such a misery.

Please remove cruel cuisine from your restaurant.

Yours sincerely

[Your full name]