Foie gras can be the perfect luxury wine pairing for collectors. and it is now possible to enjoy the two together. California just recently lifted the ban on foie gras production. Chefs can now legally sell and serve it in their restaurants, whereas they previously gave it away for free after the 2012 ban when into action. While the chefs may be excited, others are not happy about it and are very against the force-feeding methods involved in producing the fattened liver of geese or ducks. Others point out that although the production may be harsh, it’s not any worse than the way majority of America produces its meat. What’s your opinion on the matter?
“I learned to appreciate how it spreads like the world’s most decadent and flavorful butter when served cold as a torchon. I learned to appreciate how when it’s served hot, it’s crisp, sweet, and savory, and melts in your mouth like no other food in the world.”
Read more of the article at Serious Eats
“If it’s ultimately and legally determined that foie gras production is cruel, inhumane or both, labeling it so would strengthen the argument that so are the current means of production for most industrially raised animals (and their products).”
Read more at New York Times
“Ingrid Newkirk, said that ‘The main ingredient in every bite of foie gras is cruelty to animals, and PETA is calling on kind people everywhere to stay away from any restaurant that insists on serving this vile dish.'”
Read about PETA protesting at SF Eater