In defence of Foie Gras

I recently came into a heated debate with a friend of a friend, who happens to be from California and a health nut, over the subject of foie gras. Immediately, the debate grew heated over news that San Francisco is looking to voluntarily impose a ban on the delicacy in its restaurants. As the article mentions, California is looking for an outright ban of foie gras effective 2012. Chicago already has a ban in place. Others are considering it or have in the past. The debate comes down to force feeding of the animals which naturally is considering cruel, since the forcefeeding makes the liver grow large.

Fans of Top Chef, will recognize Dan Barber, who hosted the 4 finalists of Top Chef at his restaurant and farm. He's the chef and co-owner of Blue Hill, in NY. He recently gave a refreshing presentation on the subject, about the sustainable foie gras farming in Spain, which runs counter to practices in France, and ruffled a few feathers in French/Spanish relations. :)

If you want to read a wonderful book on the subject as well, click away to Amazon.