Smithsonian ducks
From ANIMAL PEOPLE, October 1999:
WASHINGTON D.C.––PETA scored a rare victory
over the foie gras industry on August 23 when the
Smithsonian Institution cancelled a scheduled September 21
book-signing party for Michael Ginor, owner of Hudson
Valley Foie Gras, whose volume Foie Gras…A Passion was
to be published by Wylie Inc. in mid-September.
The cancellation, heavily covered by both The New
York Times and The Washington Post, brought unprecedented
public attention to how foie gras is made: by either pouring
grain or pumping a pureed mash directly into the stomachs of
restrained ducks and geese, through a plastic or metal tube
thrust down their throats. The force-feeding causes the ducks
and geese to rapidly develop abnormally fat-laden livers.
After the birds are killed, their livers are blended into a paste.