Disappointing!!

The 'cynic' in me suggests that such a story comes from a journalist trying to take
issue and get some bad press for someone who as you say, may be totally unaware of
the origins of foie gras.

As to the 'progress' of factory farming in all it's aspects, it is surely driven by cost and by the demand for product for all. We have to be able to feed everyone and as such the current best option seems to be some form of 'factory farming' if we continue to have an appetite for meat. Nobody has so far managed to create a market of any size for 'soya' based or other alternatives and the advent of
demand for 'organic' products has merely helped the profitability of those offering these products.

I have no answer to the dilemna and to make matters worse we may well see the wide scale
introduction of 'genetically modified' products in the near future!

 

Well it sounds delicious and then you read about how it's produced

 

Exactly!!

 

Hi Barnaby,

Quorn now has a turnover of £200 million a year, not to mention the Linda Mccartney range and all the different supermarkets own brand vegetarian range.

There are about 4 million vegetarians in the uk, no one really knows, as you don't generally introduce yourself as a vegetarian.

I don't eat fish all the time. I regularly eat Tescos vegeburgers, Morrisons Vegesausages, quorn & other brand vege mince & soya. Had quorn roast for Sunday lunch.

Thats gotta hit the meat industry in the pocket.

 

Gotta chip in here and admit I have never heard of foie gras before... just read about it... how nice does that sound :th_scifD36:

Doesnt it ever make you wonder 'who was the first'? Who on Earth thought, hmmm that ducks liver will taste nice if I fatten it up a bit?

Besides... if its a pate, why not use two regular livers instead of one un-naturally fattened one?

Dirty

p.s. you will have to excuse my low level of knowledge on world cuisine :DOH:

 

Aparantly it tastes nicer. It is said that the extra fat adds flavour, and the fact that the liver gets so overwhelmed that it can no longer shift toxins from the body effectively all adds to the flavour and appeal. Hmmm, toxins.

Have you ever wondered why rich people are more likely to suffer with ailments such as gout and arthritis? The human body isn't built for posh diets.

Funnily enough, the kind of food that the health experts would like is to eat, is the sort of food that has evolved from poor people's diets. Mediterranean food is a classic example. Bulk up on cheap wheat based products (pasta, bread etc) and seasonal fruit and veg, with a beggars portion of meat for flavouring.

 

Well I bet she had an expensive education but I doubt it had much to do with cruel farming methods.

I'm sure the royals in this country still follow the old, "let them eat cake", principle.
Totally out of touch with the realities of normal people, so why would they give a stuff about some poor goose having food rammed down its throat in order to satisfy their fancy feeding habits.

This has no bearing on intensive farming, as this is a luxury item produced in nasty circumstances.

Intensive farming in order to produce cheap food for the masses is a very different argument.
But I dont hold with that one either.

 

I have to agree with you there Luke, dirty indeed, no need for it.

Knowledge of World cuisine you seek ? Found some you have:D

While we're at it, what do we think of Halal Meat ?......Runs for cover....

 

Hi Dave,

Yep, port, stilton & roast swan will do it everytime.

Only problem with the Mediterranean diet, is what is Not being eaten off season. There is a higher than average percentage of bowel cancer in the Mezzajourno (excuse spelling) because of the lack of fresh produce, living off preserves, in the winter.

 

If there was an emoticon of a smiley with a zip across its mouth... now would be the time to use it.

 

duck down behind a wall


[/quote]


Is that a receipe ?:D

Long way from Sainsburys.

 

I think it is all about educating people about how their food is produced - and we are getting there slowly.
There are now only 5 countries in Europe where it is legal to produce Foix Gras - Belgium, Bulgaria, France, Spain and Hungary. Production is banned in many other countries around the world. But the practice will only stop when there is no demand for it because people won't eat it.

Veal crates have been banned in Europe since 2007 Those calves still don't have a good life but better than before.

I would like to see some protection for pigs. Seems they can be raised in the most atrocious conditions imaginable

If we want to change the world we have to start by changing ourselves.
I do eat meat and have no qualms about it. But I only buy from our local butcher who sources everything locally where animal husbandry is good. It is very expensive so we just eat much less and have meat free meals, which we enjoy, on the other days.

 

I forget who was on TV talking about this... but I remember him saying that we should all be prepared to eat less meat of a higher quality... and I have to say I agree.

(I think it was the bloke from River Cottage, hugh fearnley whittingstall )