Foie Gras Flap: Gerson’s team fights blogland


This just in from commentor Paul Nagle:

“One thing I have learned as Gerson’s Director of Communications is that it is always the erroneous reporting that has legs. There was only one totally wrong statement in the Sun article, which has now been carried by the Gothamist, Gawker and the Village Voice. I was present when Gerson did the phone interview with the reporter, and the council member was quite clear, as this was one of the talking points we had developed. He told the reporter that he had made the decision to postpone the introduction of the bill before anyone had called us about it. In fact, that decision to hold the bill until we had done more outreach to the diverse stakeholder constituencies was made on Monday, November 21st, a full week before the e-mails started flying. When I spoke to the reporter about it, I didn’t press him for a correction, because he said he would do that in his next story on the legislation. People who work with Gerson know that he is more deliberative than most. Upon reflection, he felt the bill wasn’t ready to be presented for public discussion.”

This comment was in response to Eat for Victory’s post on the not-to-be foie gras ban, which referred to this item in the New York Sun:

November 28, 2006

Council Member Puts Foie Gras Ban Aside For Now

On the verge of introducing legislation tomorrow that would ban foie gras from city restaurants and food markets, a city council member decided to pull in the reins and investigate the matter further. “I’m generally sympathetic to humane issues,” the city council member who was proposing the ban, Alan Gerson, said, “but there are a lot of people on both sides of the issue.” Mr. Gerson said that a phone call he received from a constituent aided in his decision not to introduce the legislation. The proposal for the ban was submitted to Mr. Gerson by the League of Humane Voters of New York City. The Humane Society of the United States filed a lawsuit on November 15 in Albany to ban the production of foie gras on the grounds that the process, where ducks are force fed so that their livers expand, results in diseased animals that are a health hazard.

— Special to the Sun

Stay tuned for a comment from the other side…