As the battle against foie gras rages in California, Super Chef calls on all it’s readers to write to the BBC in support of their use of foie gras in a recent episode of The Great British Menu. It seems the BBC has received 400 letters of complaint after chefs cooked with foie gras on the show. According to an article in The Telegraph:

In the letter to BBC Director General, Mark Thompson, PETA‘s Yvonne Taylor said: “As condemnation of this vile industry continues to grow, we hope you’ll agree that this ‘torture in a tin’ is worthy of neither promotion nor praise on the BBC.”

The only way to counteract such vehement lack of common sense is vehement support of the BBC and it’s common sense.

A BBC spokesman said: “As long as foie gras remains legal and freely available there is the possibility that it could be used as an ingredient in cookery programmes, just as it remains on restaurant menus around the world. If it were to be banned we would of course no longer allow it to be used.”

Foie gras is not “torture in a tin”. Geese and ducks are not humans; they naturally gorge themselves, and are not hurt by gavage (forced feeding). Foie gras is a delicacy and part of a culinary tradition that dates back centuries. The birds that produce it are kept in better condition than most fowl we eat. Let us not give in to PETA and its supporters without voicing our own support of the farmers and producers of foie gras and the right of the BBC or any other news organization to use the product creatively in cuisine.

Click here to leave your comments on the BBC website.