Quote of the day.
two slices sprouted grain toast - one with almond butter, banana, and agave nectar, and the other with almond butter and strawberry rhubarb jam, and sliced watermelon
Well done seafood eaters…you are great thinkers and humanitarians. =)
dinner! split pea burgers with pea and garlic dip! #whatveganseat #vegan #food
Gordon Ramsay under fire after undercover video exposes ‘shocking cruelty’ to ducks at foie gras factory which supplies one of his licensed restaurants
- Footage from Hudson Valley factory, N.Y., shows ducks being force-fed large amounts of grain through steel tubes three times a day
- Animal rights group PETA say practice is ‘grotesquely cruel’
- Factory supplies foie gras for ‘Menu Prestige’ at Gordon Ramsay at The London restaurant in New York
- Chef has previously condemned cruelty in shark fin soup industry as ‘sick’ and ‘barbaric’
Celebrity chef Gordon Ramsay has come under fire after an undercover video emerged exposing ‘shocking cruelty’ at a foie gras factory which supplies one of his licensed restaurants.
Animal rights groups People for the Ethical Treatment of Animals (PETA) are accusing the star of having double standards after filming thousands of ducks being force-fed through steel tubes.
In 2011, Ramsay made a documentary in which he condemned the slaughter of sharks to make shark fin soup.
On the Channel 4 film Shark Bait, he described the cruelty of the industry as ‘sick’ and ‘barbaric’ and encouraged viewers not to buy the dish.
But PETA have revealed how Hudson Valley Foie Gras appears on the ‘Menu Prestige’ at New York restaurant Gordon Ramsay at The London.
The group have released undercover footage from the farm which shows steel tubes being forced down ducks throats to fill them with large amounts of grain three times a day.
The Manhattan fine dining venue was sold by Ramsay to the Blackstone Group in 2009, but it continues to operate under the chef’s name and he acts as a consultant.
A traditional French delicacy, foie gras is made from the liver of a duck or goose which has been specifically fattened and has a rich and buttery taste.
At slaughter the ducks are hung upside down, have their throats slit and are left to bleed to death.
An estimated 15,000 ducks per year die at the Hudson Valley Foie Gras factory before they even make it to slaughter.
PETA claim experts probing foie gras production have found that force-feeding causes oesophageal tears and splits, liver rupture and failure, heat stress and aspiration pneumonia.
Mimi Bekhechi, from PETA UK, said: ‘Every expose of foie gras farms has revealed how grotesquely cruel it is to jam pipes down birds’ throats and force-feed them until they sicken and die.
‘We hope Gordon Ramsay and other chefs will swear off this particular ‘f-word’ - foie gras - for good.’
The group has written a letter to Ramsay urging him to take foie gras off the menu.
A representative of Hudson Valley Foie Gras said: ‘The PETA film is from a tour I gave. I see myself in the video. We do this to provide the total picture of what we do for interested people.
‘We do not film the slaughter for our film as it is basically the same as every other poultry processing plant in the world, although we do show visitors. That is the way poultry is processed. The clip does not show the birds being gently handled and put to sleep before the slaughter.
‘We invite people to take pictures on the tours. Other people have posted these videos of fragments from the tours. We will continue to bring people to the farm so they can see the whole truth.’
Gordon Ramsay’s representatives failed to respond to a request for comment.
A spokesman for Gordon Ramsay at The London said: ‘We do not in anyway condone cruelty to animals. We strive to provide our guests with the finest quality ingredients and we seek to work with purveyors who are able to deliver on that promise.
‘We are amongst a number of New York City restaurants that provide this delicacy based on the discerning tastes and desire of our diners.’
Gordon Ramsay is the owner of 27 restaurants and holds 11 Michelin stars.
It was revealed in February this year that his contract to run the restaurant at Claridge’s hotel was not being renewed.
His 12-year stewardship of the Art Deco dining rooms at the five-star Mayfair hotel will end in June after talks aimed at reaching a new agreement broke down.
The notoriously fiery chef is understood to have withdrawn from negotiations after becoming annoyed at the length of time it was taking to finalise a new deal.adoptpets: A spokesman for Gordon Ramsay at The London said: ‘We are amongst a number of New York City restaurants that provide this delicacy based on the discerning tastes and desire of our diners.’ So basically, if some cruel and uncaring people desire flesh from animals that were tortured, then they will serve it. Disgusting! I’m glad California banned foie gras.
Spicy Buffalo Cauliflower ‘Wings’
1 cup water or soy milk
1 cup flour (any kind will work—even gluten-free!)
2 tsp. garlic powder
1 head of cauliflower, chopped into pieces
1 cup buffalo or hot sauce
1 Tbsp. olive oil or melted vegan margarine
- Preheat the oven to 450°F.
- Combine the water or soy milk, flour, and garlic powder in a bowl and stir until well combined.
- Coat the cauliflower pieces with the flour mixture and place in a shallow baking dish. Bake for 18 minutes.
- While the cauliflower is baking, combine your buffalo sauce and olive oil or margarine in a small bowl.
- Pour the hot sauce mixture over the baked cauliflower and continue baking for an additional 5 to 8 minutes.
- Serve alongside vegan blue cheese dressing and celery sticks.
Makes 4 servings
Juice du Jour. Green Goddess:
1 Bunch Lacinato Kale
1 Bunch Swiss Chard
1 Peeled & Cores Pineapple
5 Stalks of Celery
1 Bunch Cilantro
2Inch Piece of Ginger Root. #vegan #healthy #cleanse #juice