From Today's New York Times

To the Editor:

“Some in California Skirt a Ban on Foie Gras” (news article, Aug. 13) might give readers the impression that California chefs are free to serve foie gras as a complimentary side dish and so evade the state ban on sales.

Not so. When a diner pays money to a restaurant with the expectation that he or she will receive foie gras and then is served the dish, that constitutes a sale. People for the Ethical Treatment of Animals applauds the efforts of those district attorneys and animal control officers who are enforcing the law against those few chefs who continue to flout it.

Foie gras is the diseased liver of ducks or geese that have been force-fed through pipes shoved down their throats. PETA urges everyone to avoid this product of cruelty to animals.

GABE WALTERS
Counsel, PETA Foundation
Norfolk, Va., Aug. 13, 2012