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The Animal Kill Counter: Basic Version << ADAPTT :: Animals Deserve Absolute Protection Today and Tomorrow

Animals slaughtered since you have landed on Jotter-Journal:

0 marine animals
0 chickens
0 ducks
0 pigs
0 rabbits
0 turkeys
0 geese
0 sheep
0 goats
0 cows and calves
0 rodents
0 pigeons and other birds
0 buffaloes
0 dogs
0 cats
0 horses
0 donkeys and mules
0 camels and other camelids

     


     

Foie Gras
Please sign the petition to request that Chef Ramsay do the right thing and ditch foie gras. 
https://secure.peta.org/site/Advocacy?cmd=display&amp;page=UserAction&amp;id=4803 Fatty duck livers from Hudson Valley Foie Gras are served at Gordon Ramsay at the London, a New York City restaurant licensed by Chef Ramsay. HVFG condemns ducks to huge, dark sheds, where there is no water for them to bathe or swim in or eat from. They are denied any opportunity to live naturally like ducks. After weeks of being force-fed, the ducks are hung upside down and their throats are slit. Many ducks sent to slaughter by the cruel foie gras industry are still conscious as their throats are cut and they bleed to death. At HVFG, some 15,000 ducks die every year before they can be slaughtered. Even though a manager claims that the ducks &#8220;don’t get sick,&#8221; 41 birds, on average, drop dead every day. Some ducks&#8217; organs burst on foie gras factory farms. Experts have found that force-fed ducks also die of throat injuries, liver failure, or heat stress or because they can&#8217;t reach drinking water—all direct results of force-feeding. Some die of aspiration pneumonia, which occurs when the grain is forced down into the ducks&#8217; lungs. Peta investigation details on the link above. Photo - Stop Force Feeding.Com - taken at Hudson Valley.http://www.stopforcefeeding.com/content/hudson-valley-foie-gras (jb)
 
Follow me on my journey for the animals : 
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                                                      With Love, Jotter-Journal
Foie Gras
Please sign the petition to request that Chef Ramsay do the right thing and ditch foie gras. 
https://secure.peta.org/site/Advocacy?cmd=display&page=UserAction&id=4803 

Fatty duck livers from Hudson Valley Foie Gras are served at Gordon Ramsay at the London, a New York City restaurant licensed by Chef Ramsay. 
HVFG condemns ducks to huge, dark sheds, where there is no water for them to bathe or swim in or eat from. They are denied any opportunity to live naturally like ducks. 

After weeks of being force-fed, the ducks are hung upside down and their throats are slit. Many ducks sent to slaughter by the cruel foie gras industry are still conscious as their throats are cut and they bleed to death. At HVFG, some 15,000 ducks die every year before they can be slaughtered. Even though a manager claims that the ducks “don’t get sick,” 41 birds, on average, drop dead every day. 

Some ducks’ organs burst on foie gras factory farms. Experts have found that force-fed ducks also die of throat injuries, liver failure, or heat stress or because they can’t reach drinking water—all direct results of force-feeding. Some die of aspiration pneumonia, which occurs when the grain is forced down into the ducks’ lungs. 
Peta investigation details on the link above. 

Photo - Stop Force Feeding.Com - taken at Hudson Valley.
http://www.stopforcefeeding.com/content/hudson-valley-foie-gras 
(jb)

 


Follow me on my journey for the animals : 

Tumblr :     http://jotter-journal.tumblr.com/

Facebook:  http://www.facebook.com/jotterjournal

Twitter :    https://twitter.com/#!/Jotter_Journal

                                                      With Love, Jotter-Journal

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