SHUT DOWN HUDSON VALLEY FOIE GRAS
Foie gras (pronounced fwah grah) is the fattened liver of a waterfowl (either duck or goose, but in our case, only duck) produced by a special feeding process. It results in a luxurious product that is at once velvety and meaty. Historically, foie gras has been cooked in a paté or terrine and served cold. The last decade has seen the gain in US popularity of serving foie gras seared hot with a sweet and tangy fruit garnish.
Hudson Valley Foie Gras is a grower of the Moulard Duck from which Foie Gras is produced. HVFG is situated on 200 acres in Ferndale, New York, a two hour drive from Manhattan. HVFG is headed by two individuals, Izzy Yanay, a Masters in Philosophy from the Weitzman Institute in Israel, and Michael Ginor, a B.A. from Brandeis University and an M.B.A. from New York University.
Our facility is unique in that all the stages of production, from breeding to packaging, exist in one location. This concept was developed by Izzy Yanay with the advent of the Moulard Duck. The Moulard Duck is a crossbreed between a Moscovy male and a Pekin female, which are artificially bred. This technique was invented in Israel in the mid 1970's and Izzy was one of the first to utilize this technology in the production of Moulard Foie Gras. As a hybrid is more resistant to disease than either parent, it become feasible for the entire production to take place under one roof. In 1982, Izzy introduced Foie Gras into the United States utilizing this plan.
Izzy Yanay, General Manager, along with Michael Ginor, President, formed Hudson Valley Foie Gras in 1989. Currently we distribute nationwide through gourmet and specialty food distributors. Critical acclaim from around the world has placed our company as the premier producers of Foie Gras and Moulard Duck products. Our corporate goals include the stabilizing of Foie Gras prices and the assurance of a steady supply as well as public education and increased product awareness. In keeping with our promise to develop a more economic high quality product, a significant portion of our proceeds is directed toward research and development.
Hudson Valley Foie Gras is just as committed to its role as a food producer and the responsibilities and privileges which that may carry in helping, assisting and feeding the less fortunate. This we accomplish by being involved with several foundations, organizations and individual chefs who are committed to the same purposes.
AND THE TRUTH:
Stomach-Churning Foie Gras
and Other Disgusting Duck Products
Hudson Valley Foie Gras is the largest foie gras producer in the U.S. and one of the largest factory farming corporations in New York State.
Hudson Valley Foie Gras is the successor to Commonwealth Enterprises, which PETA investigated in 1991. At any given time, Hudson Valley Foie Gras is raising, force-feeding, and slaughtering approximately 40,000 ducks.
At Hudson Valley, row after row of ducks live trapped in isolation cages so small they can barely move. Examining these rows, investigators found many sick and injured birds as well as birds languishing next to the corpses of birds who could not survive the harsh conditions on the factory farm.
Those birds who do survive the overcrowding, unsanitary conditions, con..nement, and repeated trauma of forced-feeding, are slaughtered at barely four months.
Foie Gras—French for fatty liver—is the grossly enlarged liver of a duck or goose. Medically known as hepatic lipidosis, foie gras is a disease marketed as a delicacy. Birds raised for this gourmet cruelty are force-fed enormous quantities of food through a long metal pipe three times a day. This process of deliberate and painful overfeeding continues for up to a month, by which time the birds’ livers have swelled up to twelve times their healthy size.
Birds have been known to literally burst open through overfeeding. Investigators have also found many birds who have choked to death on their own vomit. Necropsies performed by veterinarians on dead ducks taken from Hudson Valley Foie Gras determined that some of the birds had died of aspiration pneumonia—a painful and often fatal condition caused when, during the process of forced-feeding, food is pushed into the lungs of the birds.
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