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In 2004, California voters decided to ban the production and sale of foie gras, a fatty duck liver, often considered a delicacy, achieved by force feeding the bird. The law was postponed eight years in hopes of finding a more humane solution. As of July 1, foie gras is no longer available in California restaurants.
TakePart takes you around Los Angeles to explore every side of California’s ban on foie gras. At Haven Gastropub in Pasadena, Executive Chef Greg Daniels cooks up a seared foie gras dish and explains why he is fighting to repeal the law. At Chaya Brasserie in Beverly Hills, Executive Chef Shigefumi Tachibe prepared a foie gras beignet and a filet mignon “rossini.”
And finally, Lindsay Rajt, the Associate Director for Campaigns and Outreach at PETA, gives a gruesome picture of how these birds are raised and a glimpse at why California is banning foie gras.
What do you think?
Is the production and sale of foie gras an inhumane practice?
Can farmers raise these ducks in a more humane way?
Californians have made their choice. What’s yours?
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California Bans Foie Gras – July 2012⎢TakePart TV