by MPD
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o3-1-151“I think it’s great. People should always have alternatives. I also think it’s ridiculous in a sense, because you can find substitutes for steak. It’s another vegetarian thing. It’s not going to be foie gras, it’s obviously another PR campaign to try and get people to not eat foie gras. They’re not going to find an alternative to foie gras because there just isn’t one.”

-Chef Michael Ginor of Hudson Valley Foie Gras speaks his mind on faux-foie gras. What do you think about PETA’s attempt to veganism the cruel food? Chime in and share your thoughts!


  • J

    I’m tired of fake meats, we have enough of them. Overprocessed crap that is just as unhealthy as real meat. Those dollars in the price money could be spent on shelters or something useful

  • herwin

    what i understood its a contest only open for profesional cooks. so in this way its just a great and positive way to involve profesional (non veggie) cooks into the “cruel-food” debate (foie grass, boiling lobsters alive, etc).
    we need creative and positive things like this that makes (non-veggie) people, including the profesionals at non veggie restaurants think about animal cruelty and alternatives.

  • erin

    maybe someone can stick a tube down michael’s throat and show him what it’s like to be forced fed like a duck and then he’ll change his tune.

    wanna know what I really think?

  • Joel

    umm… he said there just isn’t a fake foie gras out there..

    isn’t the whole point of the contest to make one?

  • JL

    Erin – no. You’re a fanatic. It’s exactly that kind of talk that makes people want to eat more meat – “look at how crazy the vegetarians are!”

    PS~ Perhaps we should plow down your home while your family is stuck inside. After all, you did it to the rodents and insects before you… we all leave an indelible mark. Let’s support the education aspect and leave cruel threats aside, shall we?

  • VeggieTart

    I have no problem with analogues. If it gets people to stop eating animals–which is far more harmful to the earth and your body (not to mention the animals) than a seitan steak–I am all for it. And as for the faux foie? Bring it on!

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  • ahayes

    I suppose that if people continue to eat it, Chef Ginor will keep cranking it out. Knowing where foie gras comes from, I’d like to say that the joke’s on them, but unfortunately many rich wackos actually *revel* in the decadence of consuming something cruel and ridiculous, especially if it is pricey because spending a lot of money is how you show you’ve got class. Many of them would eat *pure dogshit* if it came from a purebred dog, was served by a famous chef, and was very, very expensive. And foie gras is not far off from that.

  • Tsila

    I find it funny that Michael Ginor keeps showing up in these articles about PETA’s faux-foie gras campaign, yet nobody mentions that he’s not a chef for this company, but its co-founder and president and that under its previous incarnation — Commonwealth Enterprises — was subjected to an undercover investigation by PETA where evidence of animal cruelty was overwhelmingly documented.

    In the original National Post article quoted by Vegetarian Star, he’s actually much more negative about the campaign than is reflected above in this blurb and comes off as the true foie gras industry lobbyist and profiteer that he is.

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