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



soundoff (2 Responses)
  1. French Master Chef Patrick Farjas

    “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

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

    over fed ducks/geese = overfed people

    May 16, 2012 at 4:06 pm | Reply

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