Barclay Prime Ruffles Feathers of Anti-Foie Gras Activists
Restaurant Called Upon to Spare Force-Fed Birds
Philadelphia - In the wake of California Governor Arnold Schwarzenegger's move to sign into law a bill that bans the sale and production of foie gras, the fatty liver of force-fed ducks and geese, members of In Defense of Animals (IDA) and the Animal Protection and Rescue League (APRL) will take Barclay Prime, home of the $100 foie gras-topped cheese steak to task. Holding posters that feature the body of a duck who died during the violent force-feeding process, activists hope diners at Barclay Prime will lose their appetites. Activists will become a staple at Barclay Prime until the restaurant removes cruelly derived foie gras from its menu:

Where: Barclay Prime, Rittenhouse Square, 237 S. 18th Street
When: Friday, October 29, 7:00 p.m.

Why have IDA and APRL launched a national campaign to ruffle the feathers of restaurants that sell foie gras? Investigations on the only two foie gras farms in the U.S. revealed ducks crammed into filthy, feces-ridden sheds and others isolated inside wire cages so small that the animals could barely move. Barrels full of dead ducks who had choked or whose organs ruptured or exploded during the traumatic force-feeding process were discovered. Investigators rescued 15 ducks, including two who were being eaten alive by rats because crippling injuries prevented them from moving.

On foie gras farms, workers shove rigid pipes down the throats of ducks and geese twice per day, every day, pumping as much as seven pounds of mash into their stomachs. The ducks who survive the feedings suffer from a painful illness that causes their livers to swell up to eight to ten times their normal size. When the birds are slaughtered, their livers are sold for foie gras.

At least 15 nations including Israel and Germany have banned foie gras production because of its cruelty and many restaurants, including Deco restaurant in Ventura, Calif.; Jardinière in San Francisco; and the world famous Charlie Trotter's in Chicago have stated that they will no longer serve foie gras after learning of the cruelty behind it.

"Anyone who eats foie gras is personally responsible for the suffering of these animals," said Elliot M. Katz, DVM, IDA's president and founder. "It is up to restaurateurs and consumers to eliminate this suffering by refusing to eat or serve foie gras."

For more information, please visit www.StopForceFeeding.com. Broadcast quality footage of APRL's foie gras investigation is available upon request.