May 15th, 2012
09:45 PM ET
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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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  1. French Master Chef Patrick Farjas

    “Foie Gras” The Californian Battle
    First time ever "All you can eat Foie Gras Buffet"

    Chef Patrick Farjas
    (650) 343 – 0907
    Academie Culinaire de France North America Delegation and Maitres Cuisiniers De France

    May 28, 2012 at 2:53 am |
  2. Multi-Tasking @ Work

    over fed ducks/geese = overfed people

    May 16, 2012 at 4:06 pm |
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