Debate continues over the methodology behind foie gras - a creamy delicacy created by deliberately overfeeding ducks or geese to enlarge their livers. A ban on food products that are made as a result of force-feeding animals goes into effect in California on July 1, but some chefs are protesting. Eatocracy's Sarah LeTrent spoke with CNNI's Pauline Chiou about the controversy surrounding the practice.
Previously - Foie gras laws causing a flap with California chefs
“Foie Gras” The Californian Battle
First time ever "All you can eat Foie Gras Buffet"
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Chef Patrick Farjas
(650) 343 – 0907 http://www.daybreakgourmet.com
Academie Culinaire de France North America Delegation and Maitres Cuisiniers De France
over fed ducks/geese = overfed people