Top Utah Restaurant Becomes First in State to Remove Foie Gras From Menu

Elegant La Caille Says 'No' to Cruelty, Signs Farm Sanctuary's 'No Foie

Gras' Pledge



Jul 24, 2007, 01:00 ET from Farm Sanctuary

    SANDY, Utah, July 24 /PRNewswire-USNewswire/ -- La Caille, a four star
 French restaurant in Sandy, Utah, has taken foie gras off its menu, joining
 hundreds of upscale restaurants that have now signed on to an international
 pledge spearheaded by Farm Sanctuary, the nation's leading farm animal
 protection organization, to stop serving the cruelly produced "delicacy."
     According to Laura Horton, manager of La Caille, the decision to remove
 foie gras was an ethical one. Once the owners of La Caille were made aware
 of how foie gras is produced they immediately removed it from their menu.
     "This region is a stomping ground for Canadian Geese," said Horton,
 "And La Caille is known for the beautiful birds that fly past and nest on
 our roof. We have a mama goose who stands up there every day. We simply
 couldn't look those beautiful birds in the eye and still serve foie gras.
 That would be wrong. We love our critters here."
     Foie gras (translated from French as "fatty liver") is produced by
 force- feeding ducks and geese two or three times each day through a pipe
 shoved down their throats. The force-feeding can cause painful bruising,
 lacerations, sores, and even organ rupture. As a result of this unhealthy
 and unnatural diet, the birds' livers become diseased and swell up to 10
 times their normal size, making it difficult for them to walk or even
 breathe. Foie Gras production is banned in more than a dozen countries. In
 the United States, California and Chicago have passed similar laws banning
 foie gras.
     "The decision made by La Caille to stop selling foie gras shows that
 compassion and rationality can triumph over cruelty and callousness," said
 Gene Baur, President of Farm Sanctuary. "We are very happy to add them to
 our growing list of conscientious restaurants who have pledged not to sell
 foie gras."
     La Caille is part of a growing trend in ethical dining that is gaining
 momentum in the United States. Consumers are more concerned than ever with
 how their food was produced and where it came from.
     About Farm Sanctuary
     Farm Sanctuary is the nation's leading farm animal protection
 organization. Since incorporating in 1986, Farm Sanctuary has worked to
 expose and stop cruel practices of the "food animal" industry through
 research and investigations, legal and institutional reforms, public
 awareness projects, youth education, and direct rescue and refuge efforts.
 Farm Sanctuary shelters in Watkins Glen, N.Y., and Orland, Calif., provide
 lifelong care for hundreds of rescued animals, who have become ambassadors
 for farm animals everywhere by educating visitors about the realities of
 factory farming. Additional information can be found at
 http://www.farmsanctuary.org or by calling 607-583-2225.
 
 

SOURCE Farm Sanctuary
    SANDY, Utah, July 24 /PRNewswire-USNewswire/ -- La Caille, a four star
 French restaurant in Sandy, Utah, has taken foie gras off its menu, joining
 hundreds of upscale restaurants that have now signed on to an international
 pledge spearheaded by Farm Sanctuary, the nation's leading farm animal
 protection organization, to stop serving the cruelly produced "delicacy."
     According to Laura Horton, manager of La Caille, the decision to remove
 foie gras was an ethical one. Once the owners of La Caille were made aware
 of how foie gras is produced they immediately removed it from their menu.
     "This region is a stomping ground for Canadian Geese," said Horton,
 "And La Caille is known for the beautiful birds that fly past and nest on
 our roof. We have a mama goose who stands up there every day. We simply
 couldn't look those beautiful birds in the eye and still serve foie gras.
 That would be wrong. We love our critters here."
     Foie gras (translated from French as "fatty liver") is produced by
 force- feeding ducks and geese two or three times each day through a pipe
 shoved down their throats. The force-feeding can cause painful bruising,
 lacerations, sores, and even organ rupture. As a result of this unhealthy
 and unnatural diet, the birds' livers become diseased and swell up to 10
 times their normal size, making it difficult for them to walk or even
 breathe. Foie Gras production is banned in more than a dozen countries. In
 the United States, California and Chicago have passed similar laws banning
 foie gras.
     "The decision made by La Caille to stop selling foie gras shows that
 compassion and rationality can triumph over cruelty and callousness," said
 Gene Baur, President of Farm Sanctuary. "We are very happy to add them to
 our growing list of conscientious restaurants who have pledged not to sell
 foie gras."
     La Caille is part of a growing trend in ethical dining that is gaining
 momentum in the United States. Consumers are more concerned than ever with
 how their food was produced and where it came from.
     About Farm Sanctuary
     Farm Sanctuary is the nation's leading farm animal protection
 organization. Since incorporating in 1986, Farm Sanctuary has worked to
 expose and stop cruel practices of the "food animal" industry through
 research and investigations, legal and institutional reforms, public
 awareness projects, youth education, and direct rescue and refuge efforts.
 Farm Sanctuary shelters in Watkins Glen, N.Y., and Orland, Calif., provide
 lifelong care for hundreds of rescued animals, who have become ambassadors
 for farm animals everywhere by educating visitors about the realities of
 factory farming. Additional information can be found at
 http://www.farmsanctuary.org or by calling 607-583-2225.
 
 SOURCE Farm Sanctuary