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Tuesday 01/09/2007 8:35 AM
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Foiegras
is cruel. For mayor Daley to say that there are other more
important issues here makes me think that he is missing the
issue behind the finished product that is foie gras. It’s
the cruelty to animals necessary to make the food that is
really what the council members are against. If Daley doesn’t
see that, or just doesn’t care, it makes me feel that
he isn’t as compassionate of a mayor as I once thought.
Alana
Grelyak—Chicago, Illinois
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Friday 11/10/2006 9:06 AM
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Anyone
who believes it is acceptable to take an animal and, for every
single day of its life, restrain it in filth, deprive it of
every natural need, shove a tube down its throat, forcefeed
it four pounds of grain/fat three times a day (the equivalent
of 40 pounds for a human!), perforating its esophagus, breaking
its beak, creating diseased organs and such abnormal weight
that breathing is labored, walking is impossible and every
minute alive is misery should have to experience this personally.
THEN you can tell me that this so-called "luxury"
food is something that we really need. (Particularly when
a Chicago chef has created a remarkable, healthy, cruelty-free
excellent substitute called "Faux Gras.")
It
is incomprehensible that anyone would even try to justify
this. Sometimes I am ashamed to be part of the human race.
Arlene
Steinberg—Philadelphia, Pennsylvania
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Thursday 10/26/2006 8:56 AM
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It
is simply "delicious."
If you do not like it—do not eat it. You do not order
it, the less we have to process and the more geese will be
saved, but THINK…not everyone likes to be a vegetarian.
Your rights end where mine begin.
Carlos
Granthon—Washington, D.C.
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Tuesday 9/05/2006 11:13 AM
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Give me
liberty AND foie gras!
The
politicians in Chicago are all so crooked they will have to
screw them into the ground when they pass-on.
Hal
Van Horn—Viera, Florida
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Tuesday 9/05/2006 8:42 AM
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Non!
(No!)
Catherine
Davids—Chief Concierge, House of Blues Hotel Chicago
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Thursday 8/31/2006 1:04 PM
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I
read today that the city has taken its first action against
restaurants still serving foie gras. The chef at Block 44
was sent a warning letter from the health department after
an anonymous caller reported them. The article said that Block
44 didn't want to waste its remaining foie gras stock, and
served eight dishes with it three days after the ban. The
letter to the restaurant warned of a $250 fine. I wonder who
called it in? Was it a disgruntled employee or was a duck
lover spying on the restaurant taking note of the contents
of each served dish?
Eric
Weiss—Gary, Indiana
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Sunday 8/27/2006 9:41 AM
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I
agree with Chicago's mayor regarding foie gras...Not only
do we as humans have a host of issues to solve with the suffering
of people, even with the suffering of animals there is much
more basic work to do, such as spaying and neutering pets
and the barbarity of corporate/industrial animal farming.
A few ducks and geese going through a feeding that looks horrible
but to which they are at least somewhat genetically suited
for a food item that serves a thin sliver of the population
is not worth public debate - not yet at least. We have much
to do before we reach "The Next Generation"-type
utopia that would afford us the energy to argue over this.
Molly
B. Goodwin—Charleston, South Carolina
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Thursday 8/24/2006 10:21 AM
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The
production of foie gras involves torturing geese. It's a measure
of how barbaric and uncivilized we are that we allow this
to go on for the sake of people who like to think they are
"gourmets."
Leslie
Miller—Northridge, California
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Wednesday 8/23/2006 5:35 AM
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I
find it interesting that Mayor Daley comes out now on his
high horse for the newspapers and TV stations, now that the
ban is upon us. But if he really felt that the ban was foolish,
and that the city council should be focused on more important
matters, he could have vetoed this foolish ordinance BEFORE
it became law. Many restaurants here have already said that
they will get around the issue by simply GIVING the fois gras
away while charging $15.95 for the garnishes on the plate.
Since the city council was more interested in grandstanding
than actually stopping the serving of fois gras, the law only
forbids the SELLING of fois gras in restaurants, not the SERVING
of it.
BTW, the person who thinks that there are cannibals "abounding"
in the "forests" of Africa needs to bone up on the
subject.
Peter
Kuehnel—Illinois
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Tuesday, August 22, 2006 9:18 AM
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Will
it be bacon but no eggs as the hens are all removed from the
battery houses and free range hens cannot produce enough?
Will it be lamb as they need to continue grazing on the green
New Zealand hills and not go through the stress of a slaughterhouse?
The list is endless. Could we consider shipping the instigators
to an African forest where cannibalism abounds? Ridiculous!
Jan
van Zyl—Virginia
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Monday, August 21, 2006 5:33 PM
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Unless
the food police intend to ban everything from milk, veal,
beef, and just about anything that people eat, targeting one
food industry is idiotic. I doubt most of the objectors have
every had foie gras as prepared in fine restaurants, but I
imagine most of them would change their minds—it
is the most delicious food on the planet.
Vegetarianism/vegan
eating is also not free of an impact on other creatures or
the planet. My father had several hundred acres of fruit trees,
animals get killed in raising fruit, like gophers who hurt
the trees. Jump on any bandwagon to feel good, but unless
you plan to go out and live on seeds and berries, and wear
clothes woven from grasses, there is no such thing as food
production without impact on other people and animals.
Dean
Riley
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Friday, August 18, 2006 6:21 PM
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Take
a look how foie gras is made! It's sickening. If you love
animal cruelty you will love foie gras!
Les
Lewis
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Sunday, August 13, 2006 12:33 PM
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Sorry
guys but you missed the boat on what this is all about. This
is the old ploy of let’s stir people up to get donations
or votes or your name in the newspaper. If the animal rights
groups can’t get newspaper space they don’t make
any money. If the politician can’t get his name in the
newspapers he won’t win the election. So they try to
figure out some “story” that will get people riled
up, get them involved, then send out the donation letter or
ask for the vote. There is a word for it – demagoguery
– look it up. You don’t hear that word anymore.
I wonder why? Anybody feel manipulated?
Randy
Wise—Los Angeles,
California
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Tuesday, August 01, 2006 10:31 PM
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In
comment to the ban on Foie Gras, I have to say that I too
think that there are way more important issues at stake in
the world than banning Foie Gras. In the quest for "political
correctness" in the U.S. we seem to loosing [sic] focus
of the real problems at hand. The killing of anything is not
a pleasant action, nor should it be, but unfortunately everything
that we eat that is good for us was once alive, even vegetables.
So where do we draw the line, and what is next? No more meat,
poultry or fish? Are we all destined to be vegetarians? And
I'm sure someone somewhere thinks it is cruel to pluck carrots
from the ground as well... Let's focus on ecological, economical,
and social problems, as well as world unity and humanity to
mankind before we monitor what people choose to eat. Remember
that this country was built on the notion of freedom of choice.
Personally I think it is what makes us a great nation.
Tracy
Paxton, Village Imports, Los Angeles,
California
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Tuesday, August 01, 2006 7:47 PM
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I'm
a bit apalled by all the broo ha ha over foie gras. [sic]
I
don't understand why it's always the few loud ones that dictate
what the rest of the population enjoy. If the vocal few are
that concerned, educate the populace and let everyone decide
for himself or herself. It's not harmful like drugs or tobacco,
so what's the big?
I
keep hearing about torturing the ducks and geese, but everything
I've seen on it makes their living conditions and quality
of life seem pretty darned plush . . . even without comparing
it to how other livestock are handled. Also, most of the bird
is used for something, so there's very little waste.
There
are way bigger fish to fry than banning foie gras. So why
not just let everyone make a personal choice on whether or
not to enjoy this delicacy?
Laura
Lee—Alhambra,
California
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Tuesday, August 01, 2006 3:45 PM
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Luckily,
the banning of foie gras quickly fixes a horrific practice
of shoving food down the throats of defenseless animals. If
it were only so easy to rid the world of gang and drug problems.
In the mean time, people are learning where the food on their
plates comes from, which is as important, if not more important
than its taste. It's difficult to imagine humans wanting to
eat foie gras once they are made aware of the truth.
Tracy—Los
Angeles,
California
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Monday, July 31, 2006 6:59 PM
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This
is just ridiculous. The Foie Gras Industry is just a much
easier (less affluent) target then the Poultry, Beef, Pork,
etc producers. Non-biased experts agree the production of
foie gras is no more cruel to animals than most other production
processes - in some cases, it is much less cruel. If you are
a non-vegetarian, you are a hypocrite if you eat other animals
mass-raised and slaughtered and not goose and duck liver.
Kosher-killing and free-range and the like might might give
the animals a slightly higher quality of life and more humane
death, but come on. I have been to a slaughterhouse in Trenton,
a "good" one. Those animals are not real happy.
You either embrace that we are at the top of the food chain,
and enjoy the benefits of commercial food preparation and
the associated sterile and emotionally disconnected pre-butchered
and packed meat, or become a vegetarian. Or maybe a farmer
- you can raise and kill your own under conditions of your
choosing. But don't attempt to take some artificial moral
ground that just cutting out fois gras makes you a more humane
meat eater. Viva la tasty morsels of fois gras!
Andrea
Hoffman—Torrance, California
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Monday, July 31, 2006 5:24 PM
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Mayor
Daley is right. What a waste of time. I am so opposed to banning
foie gras everywhere. I'm in California where some crazy people
think they have the right to tell me what I can eat. I don't
know how this ever got through.
Dave
Yewell—Napa
Valley/St. Helena, California
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Sunday, July 23, 2006 10:36 AM
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For
those who love life and animals there is NO excuse for animal
cruelty!! A
chief [sic] and restaurant owner show what kind of human beings
they really are when foie gras is on the menu! KUDOS to those
chefs that don't serve foie gras!!!
Les Lewis
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Wednesday, July 19, 2006 7:37 PM
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What
concerns me most about foie gras—and, in a way, American
culture in general—is the disconnect between what people
are willing to consume and what they're willing to produce.
If you think it's acceptable to personally bring a duck that
is under your care to a nearly pathological state through
the daily administration of force-fed dosages of corn through
a stainless steel tube, then you're the kind of person who
has the moral highground necessary to enjoy the stuff...but
my guess is that you're not that kind of person.
Steven
Rinella, author of The
Scavenger's Guide to Haute Cuisine, Miles City, Montana
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Tuesday, July 18, 2006 12:48 PM
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What
a disappointment. If Chicago isn't safe from the politicization
of food we're all doomed. The City Council has overreached
its authority and become a self-appointed arbiter of gastronomy.
Their next logical move should be to investigate all farming
practices and determine which ones offend their sensibilities,
followed by a ban on any foods stemming from their personal
dislikes. Perhaps they might want to start with the cattle
and poultry industries and shut down McDonald's. Lose the
cheese on that great Chicago pizza too. We shouldn't enslave
cows to produce milk.
Kevin
Schoeler
Food Writer—Santa Monica, California
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Sunday, July 16, 2006 2:16 PM
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I
read an article from Aux Champs d'Élisé, the
premier duck producer in Canada that depicts ducks raised
for not only their liver, but many parts that make up a piece
of the world's culinary repertoire. These birds are cared
for like children, fed corn by stewards to a craft dating
back thousands of years. Do we put so much attention to the
feeding and care of more mainstream proteins? Chickens dunked
in boiling water to remove their feathers, lobsters steamed
live to make a memorable meal? These politicians can only
be seen as hypocrites when they dine at their favorite restaurant
and condemn an innocent quail to be thrashed with herbs and
seared or a fish ripped from its habitat to end up on a grill.
Be serious, there are far more pressing matters that need
center stage like global warming, declining fish stocks and
Pandemic disease.
Chef
Trevor Simms—Niagara
Falls, Ontario, Canada
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Thursday, July 13, 2006 6:22 AM
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What's
next for the food police? I also hear from many people who
oppose veal, because the animals are "so cute" and
how could anyone eat a baby anything? What's a farmers supposed
to do with all those cute male calves? Raise them as pets?
Is that going to be imposed next on already struggling farmers?
Or will we next outlaw the home raising of rabbits for food,
as is very traditional in the South, because who would want
to eat a bunny? What also irks me is that nobody complains
about how commercially raised chickens are kept in cramped
quarters with beaks half cut off and fed dreadful diets for
their few weeks of life. Next let's have a law requiring free-range
raising of chickens. I'd be all for that one. But I'm not
holding my breath.
If
I lived in Chicago, I'd be raising a major ruckus about this
one. All I can do from where I sit is make sure those food
police nuts don't get their hands on Georgia. And believe
me, I'll be watching out for them.
Jane
F. Garvey—Decatur,
Georgia
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Thursday, July 13, 2006 8:56 PM
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Being
a former Dean of student at a culinary school, and a food
talk radio show host, I hear countless educated debates on
the pros and cons of this subject and many other controversial
food related topics.
In
the late seventies, we had the same level of public stir over
free range chicken. Now, it's sustainable living.
And
the Edible school yard.
I
personally think that guests will always ask for Foie gras.
I also personally feel that a paid politician should be ban
from using their status to gain leverage for personal opinion.
Sort of like separating church and state..
Tax
payers would be better suited if he would address things other
than the cities diet! This subject should be left to animal
right activists.
"Chicago...tell
him to stop putting words in your mouth!"
Gayle
Gaggero,
Host
of : "In the mix with Chef Gigi"
Food
talk radio - come & get heated!
www.snippetradio.com, www.kidsculinaryadventures.com
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Thursday, July 13, 2006 4:15 PM
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SO
SAD!!!!! Our thoughts and beliefs at restaurant Guy Savoy
on subject are as follows: The preparation of foie gras runs
deep in the roots of traditional French cooking as well as
the cuisine of Guy Savoy. We believe everyone has the choice
of consuming this most divine delicacy. Foie gras will always
be sought after; therefore we must supply the demand.
Franck
Savoy—Restaurant Guy Savoy, Las Vegas
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Thursday, July 13, 2006 11:21 AM
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How,
can foie gras ring with such importance when there are crime
running wild through the streets of the inner city? And if
the City Council have forgotten why they were elected. Then
it’s up to the people of Chicago to bring it back to
their attention by having a recall.
Chef
Nathan Hall—Los
Angeles
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Thursday, July 13, 2006 10:19 AM
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It
seems absurd that we can even be discussing whether or not
we can obtain and sell Duck Liver in North America. Ducks
have a natural tendency to gorge on food to fatten and only
migratory birds of this sort have the genetic predisposition
to store the fat in their liver. They have no gag reflex (unlike
the goose) and happily eat as much as we give them. Is "assisting"
the ducks to over eat inhumane??? How on earth can it be!?
The Foie Gras farms I have visited around the world are ultra
clean due to the need to keep the birds healthy, and utilize
the entire animal. You take something like duck farming which
isn’t very profitable and turn it in to a profitable
business. The ducks' feathers, organs and meat are all consumed.
Have
these guys ever been to a chicken or egg farm in the US, a
shrimp farm in Thailand, how about a hog farm? Lets get real!!!!
I don't think a pigs natural food choice is slop in a trough!
Pigs should be happily running through the woods eating acorns.
Will we ban bacon next?? Perhaps we should as we fill it with
nitrates and sulfates!
We
are humans, upper level of the food chain. We cultivate many
things like fish, vegetables and animals for meats. If we
treat the animals decently and do not have waste from them
how could it be bad.
How
can we even look at banning a food substance which gives the
world so much pleasure but continue to sell tobacco??
I
will always consume Foie gras and if the day comes when I
am told I cannot buy it I will create a small farm and make
my own.
Let's
have our politicians focus on real issues not something that
has been going on since 300 BC!!!!
Chef
Stefan D. Czapalay—www.chefstefan.com, Canada
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Wednesday, July 12, 2006 6:07 PM
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What they
ought to ban in Chicago are the stockyards where they crowd
steers together in unhealthy pens for a month fattening them
with huge feedings of grain, before butchering thousands of
steers each day. What a bunch of hypocrites.
John
Blanchette—Travel, Food & Wine writer, Los Angeles
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Wednesday, July 12, 2006 4:09 PM
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I
heard lots of things about that matter. I personally think
that guests will always ask for Foie gras. We should let the
choice to consumers, they have the choice not to eat Foie
Gras if they want but we should not ban it all together. [sic]
Chef Claude Le Tohic—Robuchon at The Mansion, Las Vegas
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Wednesday, July 12, 2006 11:22 AM
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This
is what I think about this ridiculus law. Politicians should
be taking care of so many other things rather than stopping
the chefs from doing their job. All over the world people
love foie gras and it's part of having a great time when you
go to the restaurant. The City Councilmen of Chicago has probably
so much cholesterol that he can't eat foie gras anymore. So
because he's jalous, he does not want others to enjoy the
fact that foie gras is still for sure one of the greatest
product in the world. [sic]
Gilles
Epié—Citrus Etoile, Paris, France
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Friday, July 07, 2006 3:52 PM
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I
couldn't agree with the mayor more whole-heartedly!
We
have people being killed, people without enough food or a
roof over their heads, an improving but still far from perfect
school system, budget issues that need thoughtful care and
our alderman are banning foie gras!!!! Do they really need
to spend their time making these decisions for us? How many
of them have explored the issue and ascertained whether it
is really cruel? I believe that a combination of restaurant
owners/chefs and the buying public can make their own decisions
whether to serve or eat something. As long as it does not
harm other human beings, such as smoking in public spaces,
then I believe we should have the right to free choice!
My
wife and I held a picnic recently and one of our guests, who
had just returned from France, asked if she could bring some
"illegal substances". Being a college student in
the 70's I initially assumed she mean't something that could
be smoked.....no.... it was a tin of foie gras, and not only
was it delicious, but we couldn't keep one of our guests from
gorging himself on it....are we going to be forced into a
"Prohibition" environment with foie gras speakeasies?
Or will I have to jet to Canada or Europe to enjoy this particular
delicacy?
Chicago
is a wonderful place, but sometimes our elected politicians
cause me to wonder "what were they thinking?"
Michael
F. Kaufman—Chicago
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Friday, July 07, 2006 2:58 PM
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It
should be up to individual people to decide whether or not
they want to eat foie gras - not legislators! I personally
don't find it any more cruel than veal, lamb or any other
kind of meat. I respect the right of vegetarians to choose
to not eat meat, but I expect the same consideration in return
if I choose to do so.
Melissa
Isom—Québec, Canada
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Friday, July 07, 2006 2:42 PM
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Politicians
really can't eliminate crime, educate everyone adequately
or provide for all the poor so they focus on simpler controversies.
They can look back on this and say "I did something."
Perhaps they could have made a dent in one of the other issues
with the energy they spent on foie gras but it wouldn't give
them the same completed satisfaction. I love fois gras and
enjoy it when I can. Right or wrong I personally accept the
method it takes to produce it. Chicago will miss out. Fois
gras lovers will find satisfaction in the suburbs or other
cities.
Thank
you,
Elaine
Hodgson—California
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- - - - - - - - - - - - - - - - - - Wednesday, July 05, 2006
7:11 PM
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The great irony of the insane foie gras ban in Chicago is
that it was sponsored by one of the three or four finest,
most responsible members of the City Council--a man who is
right-on almost all the time and much to be admired.
The second greatest irony is that the rest of the City Council--one
of the worst group of thugs in government anywhere--all went
along with Alderman Moore on this goofy issue. It is a pity
they don't go along with him on the more socially significant
issues of ethics in government, fiscal responsibility and
equity for minority citizens.
Don
Rose—Chicago
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- - - - - - - - - - - - - - - - - Wednesday, July 05, 2006
5:34 PM
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I can’t agree more strongly with Mayor Daley. The Chicago
city council has not only wasted their taxpayers’ money
and resources by even discussing this issue, but they have
made Chicago the laughing stock of the rest of the world.
Let’s go get those big bad chefs since the city council
has solved all the other real problems facing the Windy City.
Alex Motamedi—Los Angeles
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Wednesday, July 09, 2006 6:29 PM
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As
far as I am concerned, foie gras sales like sales for everything
else help us to contribute thousands of dollars to charities
that chefs, hotels and restaurant owners are involved with
every year. Millions of dollars are raised for homeless kids,
to fight aids and cancer, and for families with no health
insurance. When all these HUMANS in need are taken care of,
then we can talk about animals .... But we’ll all be
dead and many other generations too before this happens.
Chef Jean-François Meteigner—La
Cachette, Los Angeles
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