Or restaurant La Brasserie Erick Jacquin to Promote 08 a 11 December the gastronomic festival Foie Gras Week.

Few people know what goes on behind the food so expensive and "exquisite". Foie gras (foie - liver, Gras - body fat), or goose liver pate, is actually the result of an inhumane. Ducks and geese are subjected to a long and painful process in order to make their livers abnormally enlarged and diseased. The bird is caught between the legs of the manipulator, with the neck extended, allowing the insertion of a thick metal tube which reaches to measure 40 cm. Then, a motor force food (near 1 kg per vez) garganta abaixo, taking it to the small stomach of the bird. Some breeders use elastics that are placed around the neck to prevent the bird vomit food. This torture is repeated three times a day for a period of three to four weeks. After this period the animal is slaughtered for his diseased liver from turning into pate.

VEDDAS activists visited the site armed with pamphlets and posters that were arranged around an activist imprisoned in a small cage with a tube that alluded to the way they are fed geese raised for foie gras production. With this protest, the group can draw the attention of passersby and restaurant patrons about the reality behind this "delicacy" gastronomic.