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Duck bleeding inside a cage on a foie gras factory farm

GALIT CHICAGO PROFITS FROM TORTURE

A Michelin-starred restaurant in Lincoln Park continues to serve ducks who have been force-fed until their livers explode for an outdated delicacy.

Photo — We Animals Media

Worker force-feeding a duck with a metal tube on a foie gras farm

Force-Fed Until Their Livers Explode

Foie gras is produced by ramming a metal pipe down a duck's throat and pumping grain mash into their stomach multiple times a day. The birds' livers swell up to ten times their natural size, inducing a disease called hepatic steatosis.

Ducks on foie gras farms have been documented lined up in rows of iron coffin-like cages that encase their bodies like vises. The birds can do little more than stand up, lie down, and turn their heads. They cannot turn around or spread a single wing.

This practice is so cruel that it is illegal in Germany, Norway, the United Kingdom, Israel, and the state of California. India has banned its importation entirely. Yet Galit Restaurant at 2429 N Lincoln Ave in Lincoln Park, Chicago, continues to serve it to diners.

Photo — Igualdad Animal

Ducks packed inside small wire cages on a factory farm

Lawsuits, Not Policy

When activists asked Galit to stop profiting from torture, the restaurant responded by suing them. Galit is suing activists to silence them.

Instead of meeting a simple ethical demand — remove foie gras from the menu — Galit chose the courtroom to intimidate dissent and drain the resources of grassroots advocates.

Photo — Animal Equality

Duck being slaughtered on a blood-soaked floor in a foie gras facility

They Stand By the Violence

An activist was attacked by one of Galit's supporters on the street. A lifesaving medical device was ripped out of her arm.

Galit has taken no effort to stop this type of violence. No statement. No condemnation. No change.

Photo — We Animals Media

Galit Restaurant co-owners Zachary Engel and Andrés Clavero

Meet the Animal Abusers

Zachary Engel is the Executive Chef and co-owner of Galit. He continues to serve foie gras — a product derived from hepatic steatosis, a painful disease induced by ramming metal pipes down birds' throats. His hospitality does not extend to the ducks confined in iron coffin-like cages for his craft.

Andrés Clavero, co-owner of Galit, shares responsibility for a business model built on the force-feeding of ducks. For the ducks, there is no choice — only the force-feeding of grain mash multiple times a day. As co-owner, Clavero has the power to remove foie gras from the menu, yet he has chosen to continue this cruel practice.

Demand Galit Commit Never Again to Foie Gras

Send a direct email to Galit Restaurant. Tell them to commit never again to sell foie gras.

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