HAVING read your articles on the Worcester public house having squirrel and foie gras on their menu, I am surprised that the interest or controversy was always about the squirrel.
If everyone knew how foie gras is produced it might have been a different story. Geese and ducks have fatty corn pumped down their gullet three times a day until they develop massive, sickly abnormal livers.
And then it's slaughter time - a merciful end to horrendous suffering all to produce a so-called luxury food.This method is banned in this country but widespread in Europe. However, foie gras is imported here.
Compassion in World Farming, an organisation of which I am proud to be local collection organiser, campaigns on behalf of all cruel intensive farming. It is working to get force-feeding banned across the EU, along with so many more issues, such as live exports.
JOAN HARRIES,
Whittington, Worcester.
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