Tuesday, 12 June 2012

California's first-in-the-nation foie gras ban: A guide



On July 1, it will become illegal in California to sell or produce foie gras, the delicacy made from engorged duck and goose livers. A classic of French cuisine famous for its fatty richness, foie gras has been targeted by animal-rights activists who say its production involves the cruel abuse of ducks and geese. California's chefs, however, are not backing down, launching a petition to repeal the ban before the deadline. Here, a guide to foie-magaeddon:
Why are animal rights activists targeting foie gras? 
Activists say the method of fattening the livers, known as gavage, is cruel to the fowl. The process requires farmers to force-feed ducks or geese with funnel-like tubes rammed down their gullets, enlarging the liver to 10 times its normal size. Opponents say the livers become so big that the birds have trouble walking and breathing.
Have other places banned foie gras? 
Gavage has been banned in Britain, Israel, Denmark, Finland, and Switzerland, which is an effective ban on foie gras production, since gavage is the best — and arguably only — method of achieving foie gras' distinct texture.

http://theweek.com/article/index/229025/californias-first-in-the-nation-foie-gras-ban-a-guide

June 7 - As a ban on the production and sale of foie gras is set to take effect in California, culinary enthusiasts defiantly enjoy a six course evening featuring variations on the delicacy. Elly Park reports. ( Transcript )


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