Foie Gras Faux Pas? The CA Ban Begins Today

Foie gras literally translates to “fatty liver” and is achieved primarily through force feeding an animal (usually a goose) in an effort to encourage the rapid, unnatural growth of its liver.  I am not a fan of foie gras and the means by which it is produced disgusts me; however, there is no difference between its production and the often times cruel and poorly maintained cattle feedlots or chicken coops.

Today, the California foie gras ban goes into effect.  Compliant restaurateurs and chefs have until midnight tonight to sell the fatty duck liver before it is officially banned.  After that time, anyone caught violating the law faces a $1,000 fine.  Chefs and diners–even those outside of California–have been protesting the ban by hosting and attending foie gras dinners and events and, while the law seems over-reaching on its surface, it forces the nation to open a dialogue about our obviously broken food system.

Until we tackle the issue head on, the outlawing of food will be meaningless.  What are your thoughts?

 

 

Photos courtesy of CNN Money

 

 

About Iris "The Palate Princess" M.

Food writer | Author of Food Lovers' Guide to Philadelphia, Main Squeeze: Juicing Recipes for Your Healthiest Self, and On the Line (coming soon)

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