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Flapper attended his first demonstration this past Friday evening.

Lark restaurant in Seattle serves foie gras on their menu. Foie gras is fatty duck liver, produced in factory farms where ducks are force-fed many times a day until their livers swell to nearly 10x normal size. It’s torture. There’s no gray area. It’s clear animal cruelty. Many places have outlawed it entirely, and many great chefs have publicly stopped using foie gras because of the cruelty inherent in how it is produced.

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So Flapper joined the Northwest Animal Rights Network in a rally against cruelty to ducks, to encourage Lark restaurant to remove foie gras from their menu.

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Flapper and I sat right outside the entrance to Lark, so customers could meet a healthy, happy duck before they enter a restaurant that serves diseased, tortured ducks on their menu. He let people feel his soft feathers and he really enjoyed all the attention. He ate some peas and sat on my lap while people took his picture.

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Flapper did so well (he wasn’t stressed or frustrated) that we’re going to go back and try it again this Friday, if we can. It’s too easy these days to eat a meal with no thought as to how it got on your plate. Hopefully Flapper can help people see that torture is not acceptable on any menu.

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You’re a good duck, buster. Mwah.

Special thanks to the members of NARN for all they do to end animal cruelty. You can learn more about them on their website:

http://www.narn.org

All photos courtesy of David Shink.