[Vision2020] Vision2020 Digest, Vol 2, Issue 209

[David Williams]

So... Is being intolerant of the intolerant, intolerance??  Or do they 
forego their right to tolerance??  B/c if it is tolerance for tolerance's 
sake, well then, be tolerant.

DW


>From: "J Ford" <privatejf32 at hotmail.com>
>To: vision2020 at moscow.com
>Subject: Re: [Vision2020] Vision2020 Digest, Vol 2, Issue 209
>Date: Fri, 18 Aug 2006 11:59:57 -0700
>
>"I find it funny that that name came from someone quite intolerant."
>
>That's the Dougster for ya!
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>J  :]
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>>From: Megan Prusynski <megan at meganpru.com>
>>To: vision2020 at moscow.com
>>Subject: Re: [Vision2020] Vision2020 Digest, Vol 2, Issue 209
>>Date: Fri, 18 Aug 2006 10:16:31 -0700
>>
>>Why thank you for the lovely welcome to the "intoleristas." I find it
>>funny that that name came from someone quite intolerant...
>>
>>And as for the foie gras, the suppliers in the US and elsewhere all
>>have the same practice (as seen in several undercover investigations
>>into these suppliers), in fact, to make foie gras one has to induce a
>>liver disease. That is why it gets fatty, because the ducks & geese
>>are so overfed that their liver swells and they become very sick,
>>often unable to move or do anything they would do normally. There is
>>no way to produce foie gras without force-feeding the animals and
>>inducing the disease. Foie gras is not a delicacy, it is a disease.
>>
>>It's great that the restaurant offer free-range chicken instead of
>>factory farmed chicken, but it seems that your "ethics" are quite
>>skewed, this doesn't make up for the fact that foie gras is just
>>about the most cruel way to produce a meat (fat?) that is totally
>>unnecessary and considered a "delicacy." I hope you'll consider
>>making a higher degree of ethics universal throughout the restaurant.
>>I would love to offer you more information on this subject, or some
>>videos so you can see exactly what goes into foie gras production.
>>Many restaurants, states (including California) and countries
>>(including the UK & Switzerland) have banned it because producing it
>>requires cruelty and there is much public outcry against it.
>>
>>I would be happy to eat at the restaurant if you're willing to take
>>foie gras off the menu (assuming you offer vegetarian and vegan
>>options). Until then, I'd be even happier to protest it. I hope we
>>can have a civilized discussion about this, but if not, be prepared
>>to deal with protesters. :)
>>
>>Here's a video showing what was revealed at an undercover
>>investigation of a foie gras "farm": http://www.petatv.com/tvpopup/
>>Prefs.asp?video=foie_gras_USA
>>
>>
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