stop foie gras

[Guest guest]

Foie gras is indeed a product of horrifying animal abuse. It certainly should

be a high priority of the AR/Veggie community to bring it to an end as soon as

possible. The question is: How can we best do that?

 

I am disappointed to learn that some folks have committed acts of vandalism

against two foie gras promoters, including pouring red paint on private property

and " keying " cars. This kind of conduct is not only unethical but plays right

into the hands of those who call us " terrorists. " Regardless of the

compassionate motives of the protesters, giving those who oppose our movement

the very evidence that they need to discredit us and our goals as " terrorist "

just sets our movement back and makes the day when foie gras will be a thing of

the past that much farther away.

 

In my opinion, these acts are not " direct action. " Real " direct action " means

acts that free animals, not acts that make our positions less acceptable to the

broad mainstream of people whose support we need to achieve our goals. Those

who want to bring about true animal liberation as soon as possible would be wise

to abstain from acts that discredit us and, instead, perform acts of education

that will bring the broad mainstream of people into our camp. As someone far

wiser than I am once said: knowledge is power. Violence just breeds more

violence and a backlash that does far more harm than good to our cause.

 

 

 

 

-

Bryan Pease

Ar-sf

Cc:

Wednesday, July 30, 2003 11:13 PM

[sfBAVeg] stop foie gras

 

 

 

After reading this statement, it is extremely important that everyone

contact avid foie gras supporters Laurent Manrique, (415-380-1750), and

Didier Jaubert (707-548-5051) to let them know that compassionate

individuals will not tolerate the opening of Sonoma Saveurs, a restaurant

dedicated to the cruel appetizer called foie gras, scheduled to open in

late August.

 

An anonymous statement was received that last night, July 29, 2003,

concerned citizens paid another visit to the home of a foie gras promoter

in California: Laurent Manrique. Manrique will be the head chef of Sonoma

Saveurs, the new restaurant being opened by Sonoma Foie Gras. Manrique is

also the head chef of Aqua Corporation, a set of restaurants in San

Francisco. He specializes in this horrifically cruel product.

 

The visitors dumped red paint over the front of his house and statues,

glass etched his car windows with " foie gras is animal torture " and

" murderer " , and dumped paint stripper over his car. This was two nights

after a similar action at the home of Didier Jaubert, one of Manrique's

business partners in the new venture.

 

Be sure to let Manrique know how you feel about foie gras. His contact

information is as follows. Encourage him not to open Sonoma Saveurs, since

the primary product will be the bloated livers of force-fed, tortured

ducks.

 

Laurent Manrique

330 Cardinal Ct.

Mill Valley, CA 94941

(415) 380-1750

 

Additionally, the contact information for Aqua Corporation restaurants in

San Francisco is listed at www.nextcenturyrestaurants.com. You can also

let them know how you feel (Manrique is their head chef as well).

 

----------------

 

A message was received anonymously that on Sunday, July 27, 2003,

concerned citizens visited the home of Didier Jaubert--a vehement

supporter of foie gras--in Santa Rosa, CA.

 

Details of Jaubert's plans to open a restaurant in conjunction with Sonoma

Foie Gras are in the following news article:

 

http://www.sonomanews.com/articles/2003/05/07/special_features/sv_business/news1\

8.txt

SFG is one of only two foie gras producers in the U.S. Workers shove large

metal pipes down the throats of ducks four times per day for 3-4 weeks and

pump them full of massive quantities of food to enlarge their livers to

8-10 times their natural size for this French " delicacy " .

 

The restaurant is slated to open next month (later than the article says).

Messages were left with red paint and glass etching cream on his front

door, windows, and three garage doors such as " foie gras is animal

torture " and " stop or be stopped. " Jaubert's locks and garage doors were

superglued as well.

 

We cannot let this restaurant open. Jaubert needs to hear immediately that

people will not tolerate this atrocity. His contact information is as

follows for expressing your concerns:

 

Didier and Leslie Jaubert

6065 Melita Rd, Santa Rosa, CA 95409

phone: (707) 538-2915,

cellphone: (707) 548-5051

fax: (707) 538-2914