CONTACT INFORMATION + SAMPLE LETTER

Jeffrey Bezos, Chairman, President, and CEO
Amazon.com Inc.
1200 12th Ave. South, Suite 1200 � Seattle, WA 98144-2734
ph: 206-266-1000; fax: 206-622-2405
If you have an account with Amazon.com:
� Go to www.amazon.com/help
� Log in
� Click on customer service
� Send an EMAIL registering your concerns

ADDITIONAL AMAZON.COM CONTACTS FOUND HERE: clicheideas.com/ amazon.htm
NOTE: This contact info is compiled by disgruntled Amazon.com consumers because Amazon lists virtually NO CONTACT INFO on its own website. Kinship Circle cannot guarantee the validity of all emails. However, since emailing is a non-strenuous endeavor, we encourage you to give them a try.

AMAZON U.S. CUSTOMER SERVICE
Amazon.com, Inc. Customer Service
John Clark, Executive Customer Relations
PO Box 81226 � Seattle, WA 98108-1226
Toll-free ph (US/Canada): 1-800-201-7575; fax: 206-266-2950
ph (outside US/Canada): 206-346-2992, 206-266-2992, 206-266-2335
corporate offices ph: 206-622-2335; legal dept. fax: 206-266-7010
email: orders@amazon.com, resolution@amazon.com, jeff@amazon.com
from http://clicheideas.com/amazon.htm -- I think emails still work, but no guarantees. Last email sends back note from Amazon that using it won't help you. There may be nobody reading it...

from http://clicheideas.com/ amazon.htm -- They also have special email accounts for spoofing and abuse. This information was provided by a reader: stop-spoofing@amazon.com, reports@amazon.com

AMAZON CANADIAN CUSTOMER SERVICE - ph: 877-586-3230

AMAZON U.K. CUSTOMER SERVICE - ph: +44-208-636-9200
Amazon.co.uk Ltd � Patriot Court � 1-9 The Grove � Slough, SL1 1QP
More UK numbers, from a reader: Freephone (in UK): 0800 279 6620; ph (non-UK): +44 20 8636 9451
fax (free in UK): 0800 279 6630; fax (outside UK): +44 20 8636 9401

Dear Mr. Bezos and Amazon.com Customer Service:

Foie gras is derived from the fatty, diseased livers of ducks and geese. If the birds aren't deliberately gorged to the brink of death, there is no "delicacy." Despite foie gras bans in over a dozen countries and more than 300 U.S. restaurants, Amazon.com still peddles this byproduct of suffering.

Shockingly, Amazon features foie gras from Elevages Perigord � Canada's largest producer and the subject of a 2006 -2007 cruelty investigation. In St. Louis de Gonzague, Quebec, a worker filmed ruthless abuse inside the hatchery, feeding sheds and slaughterhouse. Photographic evidence has been delivered to Canadian authorities and prosecution against Elevages Perigord is pending.

If Amazon wants my business, it needs to cancel the sale of foie gras. Please make the responsible decision to remove all foie gras products from your website.

To make foie gras, ducks or geese are attached to a pressurized pump. Several times daily, liquid feed is shoved 12 inches down their throats via a metal rod (oral gavage). At Elevages Perigord, feeding sheds house about 1,000 ducks, with seven ducks squeezed into each small cage. According to the former employee's verified account, "The notion the ducks enjoyed forced feeding was utterly ridiculous. As soon as they received a dose, they'd frantically shake their heads, trying to spit out food and often vomiting... Breathing became very laborious for ducks. During the last few days, most couldn't lift their heads and many died."

At foie gras farms, the pre-slaughter death rate averages 20% higher than other duck factory farms. The American Society for the Prevention of Cruelty to Animals cites documentation from veterinarians that "the birds' livers become so enlarged, [they]... have literally exploded from these forced feedings. The results of necropsies on dead birds reveal ruptured livers, throat damage, esophageal trauma, and food spilling from the dead animal's throat and out of [his] nostrils."

Some ducks never make it to the feeding sheds. Inside hatcheries, day-old ducks are sorted by sex. Males are de-beaked and de-toed with ordinary scissors. Females, whose vein-encased livers generate poor quality meat, are discarded in garbage bags and gassed with carbon dioxide or suffocated. Elevages Perigord's former worker claims he saw about 1,000 females killed each week.

He also witnessed the crude slaughter of undersized ducks. He saw fellow workers bash ducks' heads against concrete posts, step on them and twist their necks. He observed one duck whose head clung to his neck by a single thread of tissue. "None of the ducks died immediately," he says. "I'd have to pick them up, still convulsing, and throw them into garbage bins."

At the slaughterhouse, ducks pass through an electrical bath to render them unconscious. "I stood directly in front of this bath," the one-time worker notes, "and the overwhelming majority of birds missed it entirely. The slaughterer would grab the upside down duck by his head and puncture his jugular... The conscious ducks would flap their wings violently, squirm, and thrash about."

Amazon.com sells foie gras manufactured at this facility. Please stop now.

Thank you,

This is foie gras. PHOTOS: Farm Sanctuary, http://www.farmsanctuary.org

THE FOIE GRAS ASSEMBLY LINE
Exposing cruelty inside Elevages Perigord, Canada's largest foie gras producer
An undercover investigator filmed this in St. Louis de Gonzague, Quebec, for several months during the winter of 2006-2007.

The following words are transcribed from the Foie Gras Assembly Line video. Some phrasing is shortened or not precise. WARNING: GRAPHIC IMAGES
VIEW VIDEO: http://youtube.com/watch?v=8IWN8UGDyC0

I worked at a foie gras farm for four months and witnessed the process from gathering eggs to slaughter. Days were long and labor-intensive and the cruelty I witnessed was horrendous... After the first few days of working, it was crystal clear that the production of foie gras is inherently cruel. The best way to maximize profits is to get the biggest and hence the most diseased livers.

As my supervisor told me: �The point of gavage is to make a duck as sick as possible. To bring them to the brink of death.'

Every Thursday I'd work at the hatchery, moving day old ducks from incubator cabinets. Once all were removed, the hatchery worker would sex the ducks � throwing male ducks into a basket in front of me, females into another basket... or sometimes directly into a garbage bag. My job was to de-toe males, using regular household scissors. I was instructed to not only cut nail, since it would re-grow, but the entire region the nail protruded from. Female ducks would be thrown into the garbage and when the bag was 1/2 to 3/4's full, the bag was closed. The ducklings were either gassed with carbon dioxide or tied shut [inside the bag] without any gas whatsoever. Female livers are wrapped in veins, affecting the quality of liver... so they are discarded.

The sex ratio of born ducks: 55% male, 45% female. They throw out approx. 1,000 female baby ducks every week. Later we'd rip open garbage bags and shake out all the baby ducks into bins for carcasses. On every occasion there'd be live ducklings thrown into the garbage. Sometimes almost every duck seemed to be alive. Opening the garbage bin, it would not be uncommon to see the whole top layer of day-old ducks peeping and moving about. Sometimes the baby ducks would still be alive the next day...

Every time we went to get ducks, one or two would be deemed too small and killed � their livers would never grow large enough. One worker seemed to search out small ducks just so he could kill them. He'd hold them by their legs and wings upside down and swing them like a cricket bat against a wall. One day we brought back five ducks who were too small... bashing their heads against concrete posts.

On another occasion, a supervisor told us to kill two ducks... A worker took the first duck, put him on the floor, stepped on his back, grabbed the duck by his head and neck, and twisted it several rotations. The duck convulsed and flapped his wings. The worker then kicked the duck into a waste pit, where he continued to convulse. He told me to kill the next duck, but I told him I was not comfortable. So he grabbed the duck and again stepped on the duck's back and twisted his head several rotations. This time he backed up and said with a laugh that he'd ripped off the duck's head. I went over to look and saw the duck's head had been ripped off and was hanging to his body only by a single thread of tissue...

None of the ducks died immediately. I'd have to pick them up, still convulsing, and throw them into the garbage bins.

At 12 weeks old, ducks are ready to begin the cycle of forced feeding, or oral gavage. [When gathering ducks to herd them toward enclosures...if the ducks moved slowly...workers grew irate]. I saw on many occasions workers who'd kick the duck so hard, the duck would be launched into the air 15 or 20 feet... Ducks at the rear were thrown toward enclosures 20 or 30 feet away. Workers inside enclosures would grab two ducks at once... grabbed by wings... and could feel and hear crushing noises, or the wing pop out of the socket.

7 ducks per cage... Tight fit. The feeding shed housed approx. 1,000 ducks. A duck was put into a top-closing wire cage with only his head and neck protruding. This made it easier to grab ducks by their heads, to extend their necks in order to shove in the metal feeding rod.

The machine was on wheels, pulled down the line of ducks. We'd grab their heads in one hand, squeezing to open their beaks, and a metal rod attached to the machine would be shoved about 12 inches down their throats. I was told the reason we force-fed the ducks was to induce a liver disease in which the liver gets huge and fatty. We were rewarded for increasing liver size as big as possible.

The notion the ducks enjoyed or looked forward to forced feeding was utterly ridiculous. As soon as ducks receive a dose, they frantically shake their heads from side to side trying to spit out food and often vomiting. Ducks would have trouble breathing soon after feeding began. We were told we were increasing the size of their insides, which pushed up against their lungs. Near the end of a forced feeding cycle, breathing became very laborious for ducks. During the last few days, most couldn't lift their heads and many died...

At the slaughterhouse, we'd unload cages of ducks and we'd be there about 15 minutes. During this time, I'd go over to the slaughtering area to see how it was done. The ducks would be grabbed from their cages and hung from their legs upside down on a conveyer belt system. About 20 feet down the line, the ducks were supposed to go through an electrical bath � that was supposed to render them unconscious.

I stood directly in front of this bath and saw that the overwhelming majority of birds would lift their necks, missing the bath entirely. The slaughterer would grab the upside down duck by his head and puncture his jugular, causing him to bleed to death. The conscious ducks (most of the ducks) would flap their wings violently, squirm, and thrash about.

IN THE UNITED STATES, AMAZON.COM SELLS FOIE GRAS PRODUCED AT THIS FACILITY.