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"

    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 | Reply
  2. Multi-Tasking @ Work

    over fed ducks/geese = overfed people

    May 16, 2012 at 4:06 pm | Reply

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