Portland, Lets kick Foie Gras out of town! Friday, May 16th @ 6:30PM

Another restaurant that sometimes serves foie gras is Navarre on NE 28th between Burnside and Couch. At least it was on their special menu a couple of weeks ago.

While spending a day in the Gorge last week, we stopped at the View Point Inn just to see what it was all about. On their menu we found foie fras along with veal and other 'rich' "food" items. We walked out. I post this here just to let you all know that these folks might want to hear what you think of their choice of fatty goose livers for their menu.

 http://www.theviewpointinn.com/index.html

This place is not far from Bonneville Dam...a destination that matters.

CALL 503-226-3394 Thanx!

congratulations to Portland activists for your last foie gras victory. We'll be sure to contact 10-01, too.

-NC ADL

we're working on the same issue here:

Contact Noble's and tell them they should stop serving foie gras.

101 S Main St
High Point, NC 27260
(336) 899-3354

Tim Applegate
Owner, General Manager
 tapplegate@nobleshighpoint.com
and (catering)
 trhodenhiser@nobleshighpoint.com

www.nobleshighpoint.com

Form letter:

Dear Mr.

Applegate,

In modern foie gras factory farms, geese and ducks are confined, usually in either small pens or in tiny cages that virtually lock the birds in place. Thus restrained, the birds cannot escape the "feeder" and the mechanized feeding machine. One by one, the feeder grabs each bird and plunges the metal pipe of the feeding machine down the birds' throat. The machine pumps a huge amount of a corn-and-oil mixture directly into their gullets in just a few seconds, equivalent to one-fourth to one-third of the birds' own body weight each day.



This brutal treatment is devastating to the health of the birds. In a matter of weeks, their livers swell up to ten times their normal size. Breathing and walking become difficult as the liver pushes against other organs, causing respiratory stress due to decreased air sac space in their lungs, and forcing the legs to move outward at an unnatural angle. Ducks at foie gras farms have been observed panting and struggling to stand, using their wings to push themselves forward when their crippled legs can no longer support them. Struggling to move causes infection-prone open pressure sores to develop and fester on their hocks (legs) and keels (chest area).



In this compromised state, depressed birds can no longer engage in normal preening behaviors, and this is compounded by the fact that they are denied access to water sufficient for them to engage in normal, instinctual behaviors. Their plumage becomes encrusted with filth, and most of them develop what foie gras farmers call "wet neck"-when their unpreened feathers curl up and become coated with dirt and oil.



They also suffer, as do all factory-farmed ducks, from debilling, which is performed ostensibly to prevent them from pecking each other when they are so severely confined. Shortly after birth, the birds' beaks are cut off, slicing through tissue rich in nerve endings. Debilled poultry suffer from chronic pain for the rest of their lives, often having trouble eating and preening.



As a result of these egregious conditions, the birds suffer both physically and psychologically and we ask you to my the compassionate choice by dropping foie gras from your menu.



Thank you,

(insert your name here)

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