“If you want to be on the right side of the story, the least you can do is stop with stupid, cruel shit.”
This is how the Instagram post by Gunhild Stordalen starts, which was posted on Wednesday. In the post’s video, Stordalen apparently reacts in shock to what she reads in the restaurant Michael’s menu.
– You know what? I’m so pissed. They have goose liver on the menu, she says in the video.
Boycott list
Goose liver, or foie gras, is known as a delicacy. The practice has been criticized by animal rights activists for several years, as the geese are often force-fed to fatten the liver.
In the post, Stordalen has written a list of restaurants she boycotts, because they serve foie gras. Sawan Oslo, Kjøttforretningen Maschmanns, Restaurant Feinschmecker, Casa Coppelle, Chez Colin and Nodee Barcode / Node Sky are among the places mentioned.
– This is the first time I take a “name & shame”, but serving foie gras in 2021 is complete idiocy and completely unacceptable, says Gunhild Stordalen to Børsen.
– IN ITS PLACE: Gunhild Stordalen believes that a boycott of the restaurants that still serve goose liver is in place, and that they deserve a bad reputation. Photo: Terje Pedersen / NTB
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– People have the right to know
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Although the practice has been criticized for decades and is now banned in over 20 countries, Stordalen believes that there are still many who are not aware of how goose liver is produced.
– People have the right to know. And we can only imagine how much the restaurants and shops, which continue to serve this macabre product, care about the rest of the food they serve, sustainability, animal health, animal welfare and the farmers’ living conditions, she says.
She believes that a boycott in this case is in order.
In the Instagram video Stordalen has posted, she confronts the assistant chef at the Michaels restaurant in Oslo, which has foie gras on the menu. He then replies in the clip, which appears to have been directed for the sake of the Instagram post, that the restaurant will remove goose liver from the menu.
– Knowledge is responsibility, says Stordalen, and points out that restaurants and shops live off their customers.
Horror findings: – Unforgivable
She also believes that this is pure “business logic”, but that she was still happy and impressed that Michaels removes the product from the menu with immediate effect.
Several restaurants follow
Previously, Arts Restaurant on Tjuvholmen and Ling Ling by Hakkasan were also on Stordalen’s original boycott list. These two have now removed foie gras from the menu, writes Avisa Oslo, who first mentioned the case.
In addition, Bambus Sushi writes in an e-mail to Stordalen on Saturday night that they have familiarized themselves with the material, and that they too have decided to remove foie gras from their menu with immediate effect.
– When these top restaurants in Oslo take action, it becomes difficult for others to keep goose liver on the menu, Stordalen claims.
The Eat founder says that the response on Instagram shows that people condemn the practice, and believes it is a great paradox that we ban production, but continue to allow imports.
Reveals: – This she votes
– It will be like banning the production of drugs, but allowing sales. India was the first country in the world to also ban imports. I expect the new Støre government to follow suit. An injustice is not lessened if someone else does it, or if it happens in another country, she says.
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The restaurants Chez Colin Oslo and Noode Barcode do not want to comment on the matter. Dagbladet has not managed to get in touch with Sawan Oslo.
– Continued animal cruelty
The meat association Mashmanns uses the producers Labourdette and Rougié. and Kaja Efskind, communications consultant at the Animal Welfare Alliance, tells Avisa Oslo that Labourdette stands out by producing in a way that does not harm the animals.
“Labordette is the only ethical producer of goose liver the Animal Welfare Alliance knows of,” she says.
Dropper fur
Although foie gras can be produced freely without forced feeding, as Labourdette says they do, Stordalen believes that industry today can never be sustainable or animal-friendly, at least not without a massive overhaul.
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