On July 1, California will be bound by the most sweeping anti-foie gras statute in the world. Consumed by few, the pricey delicacy made from duck or goose's liver is lusted after by chefs and diners for its rich, singular flavor and versatility on the plate for everything from hot dogs to ice cream. Despite its limited production (compared to the no-less controversial factory farming of beef, chicken and pork), foie gras has been a common rallying cry for animal rights and vegetarian activists across the world. Like many of the world's most coveted ingredients, foie gras suffers from a bit of an ethical foible: the force-feeding required to enlarge the duck or goose's liver in the final 2-3 weeks of its life ("foie gras" is, after all, French for "fat liver").
If you believe this has been sent to you in error, please safely unsubscribe.