Foie Gras Campaign Update: Quinn's Pub Desperate to Sell Foie Gras

The scene at Quinn’s Pub on Friday nights is vaguely reminiscent of a forlorn going-out-of-business sale. At 1001 E Pike St, foie gras appears to be on clearance. Not only does Quinn’s owner Scott Staples offer to donate 10% of foie gras sales on Fridays to charities to boost sales (the first four weeks’ worth of contributions were rejected), but now he is even attempting, rather unsuccessfully, to give it away. As free samples sit untouched outside the Pub’s door, Scott Staples’ desperation to sell the engorged livers of force-fed ducks is almost pitiable. Meanwhile, thriving protests continue at Lark, where NARN supporters educated diners about the cruel methods of foie gras production three times last week.

NARN Rejects Quinn's money: blood money

During last Friday’s weekly foie gras protest of Quinn’s in Capitol Hill, NARN returned a donation check from the owner of the pub, Scott Staples.

Quinn’s has displayed a banner advertising that 10% of foie gras sales will be donated to NARN (see picture below).

The NARN board of directors unanimously rejects any such donations. It would show neither consistency nor integrity for an animal rights organization to benefit from animal cruelty – especially by profiting from foie gras, a product we’re actively campaigning against.

After the check was returned to him, Mr. Staples replied that he would “never take [foie gras] off the menu”, but that he was “proud of [NARN]” for rejecting the donation. I’m sure he’s happy we won’t accept money for what he considers our “support”.

We will not be swayed. The demonstrations will continue, and perhaps one day this so-called “delicacy” will be a thing of the past in Seattle eateries.

NARN President Mark shares information on foie gras production with a patron of Quinn's

Remember, if you want to help us stop restaurants from serving this inhumane dish, we need you to contact them and politely request that they remove it from the menu. While the protests keep pressure and attention on them, they will ultimately only listen to public pressure. So drop by, call, or send e-mail to Quinn’s and Lark and ask them to remove foie gras from their menu, and make a difference for the ducks.