AR-News: (US-ca) Fois gras controversy heats up

[Animalconcerns]

[from Napa Valley Register]

The announcement that a powerful Bay Area state lawmaker will introduce a
bill that could ban the California sale and production of the gourmet
delicacy foie gras is sending ripples of anger and disappointment through
Napa Valley's kitchens.

Foie gras, fattened duck or goose liver, is a rich delicacy that is
produced by overfeeding the birds for several of the last weeks of their
lives.

The delicacy is produced using a machine that force-feeds corn mush to the
birds, which they store as excess fat in the liver. Animal rights
activists call this a form of cruelty, while chefs who prepare the dish
defend the practice.

If the sale of foie gras is banned, many of Napa Valley's finest culinary
establishments, from delis to restaurants to catering services, will be
affected. The list includes Auberge Du Soleil, Brix, Bouchon, Domain
Chandon, French Laundry, La Toque, Pinot Blanc and Terra, as well as Dean
and Deluca markets and Keller's markets, as well as numerous catering
services.

"If it's banned, I'm not going to go out of business," said Ken Frank,
head chef and owner of La Toque. "I'll just miss it."

full story:
http://www.napanews.com/templates/index.cfm?template=story_full&id=D369A2A4-D9DA-4DD0-85D7-6800E26749C1

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