ONCE again I’m asking the public to avoid foie gras in their menu; it is the delicacy of despair.
It is made by ramming a metal pipe down the throats of ducks and geese, and pumping enormous amounts of grain in their stomachs causing their livers to be hideously engorged.
After more hideous efforts they are killed and their livers sold for foie gras.
I am an animal lover and the thought of what goes on makes me sick.
DOREEN COOK, Brownsea Road, Poole
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