May 15th, 2012
09:45 PM ET
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 |
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“Foie Gras” The Californian Battle
First time ever "All you can eat Foie Gras Buffet"
http://new.evite.com/?utm_source=other_email&utm_medium=email&utm_content=text&utm_campaign=host_conf#view_invite:eid=02E1AAQZXGK5ZYAUAEPBUO6V4F22RQ
http://www.localwineevents.com/events/detail/425879/8220foie-gras8221-the-californian-battle
http://www.facebook.com/events/294153207342136/
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