Much Ado About Foie Gras
Let me begin with full disclosure - I have never had foie gras. According to Wikipedia, foie gras is French for “fat liver” and “is the fattened liver of a duck or goose that has been overfed. Along with truffles, foie gras is one of the greatest delicacies in French cuisine—it is very rich and buttery, with a delicate flavour unlike that of a regular duck or goose liver.” The controversy stems from the force feeding of the duck or goose in order to fatten the liver. Animal rights groups argue that the practice constitutes cruelty to animals.
In response to the work of animal rights groups, many jurisdictions are banning foie gras. One of the most notable is Chicago. In April, 2006, the Chicago restaurants were banned from serving foie gras. Foie gras is also banned in my home state of California and many countries around the world including include: the United Kingdom, Denmark, Switzerland, Finland, Norway, Sweden, Luxembourg, Germany, Poland, the Czech Republic and Israel. Now, another state has now jumped on the bandwagon.
According to the Courier News, New Jersey Assemblywoman Joan Voss has introduced a bill that “would ban using a feeding tube to force the birds to eat, because it harms the animals.” The bill would not outlaw the sale of foie gras in New Jersey, but would prevent its production through tube feeding there. In addition, “Philadelphia and New York state officials have discussed outlawing production and sales.”
After citing its first violator for violating the ban and a lawsuit by Illinois restaurants, Chicago is now considering a repeal of the foie gras ban.
