FOOD FOR THOUGHT

In her L’Orangerie review, Virbila praises chef Gilles Epie’s foie gras creation. French for “fattened liver,” foie gras is produced by cramming corn meal down the throats of geese and ducks until their livers become grossly enlarged and deformed. Having personally inspected a “fattened liver” facility in France, I can attest that the factory farming conditions where this so-called delicacy is produced are among the most inhumane imaginable.

So, for future reference, Virbila ought to know that when she “lusts after the petals of palest pink foie gras ,” what she’s really pining for is unsavory cruelty on a plate.

Tony G. Lechtman

Westlake Village