Ethical foie gras skips the force-feeding
Controversy over the practice of force-feeding ducks and geese has swelled along with their livers, which are then served as foie gras. An option dubbed "ethical foie gras" relies on the natural gorging instincts of free-range geese in the fall and early winter and is available in limited quantities and for brief periods annually.
Globe and Mail (Toronto), The
| 11/19
This story published in National Restaurant Association SmartBrief on 11/20/2008
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