[QUOTE=WorzelGummidge]I guess that would get the message across but it seems a little... vindictive? Of course the treatment of the animals is MUCH worse but I don't think I'd be comfortable doing something like that. You might end up hurting people who have no control over whether foie gras is served or not, like the waiter/ress who was looking forward to tips from a party of six, or somebody who was refused a table because they were fully booked. You can say "serves them right" but I've worked as a waitress and served meat to people... everyone needs to pay their bills.
I do see your point but I suppose it's about where lines are drawn. Yes, it "hurts" some people such as those you mention, but likewise, if there is legislation and/or education which one way or another eliminates the "production" then surely that is going to hurt the individuals who make a living out of producing it, their family, the guy who drives the van to take it to market .... etc etc - everyone in the supply chain from the guy who rams the funnel in the animal's throat and force feeds it until it's liver bursts right through to the waiter who hands it to the customer in the restaurant. It is a complex issue but I think that foie gras production is one of the most extreme examples of animal cruelty in the context of the various forms of meat production and that if anyone or everyone in the supply chain has to feel some pain in order to highlight and hence hopefully stop it then so be it.