California Ban on Foie Gras: No More Fatty Duck Livers Allowed (Floridians, However, Feel Free to Eat Up)
Foie gras-loving Californians better eat up over the next month. Starting July 1, the state ban on foie gras (fattened liver from a duck or goose) will officially take effect. The law was passed in 2004 but included time for restaurants and the state's lone foie gras producer to adjust.
Animal rights activists object to the method with which the ducks and
geese are reared in order to make foie gras. According to the Humane
Society's website, "Foie gras producers shove pipes down ducks' throats
to force feed them far more than they would ever eat. The force feeding
can cause bruising, lacerations, and sores." In the last few weeks of
their lives, the ducks' livers expand from three ounces to over a pound.
Cruel? Absolutely. But many foodies say it's freaking delicious -- richer and butterier than your regular duck liver.
But don't expect the added attention to the cruelty of foie gras to prompt South Florida chefs to voluntarily ban it from their menus. Truth is,
chefs who feature it say it's often a top seller, so if the South
Florida customers are buying it, they're going to continue to serve it.
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