Daily dispatches on the Washington, DC area's food, restaurant and dining scene.
|
Foie Gras: Friend or Foe?
By
Kate Nerenberg
On Monday, June 30, the Takoma Park City Council passed a resolution to oppose the sale of foie gras in their liberal suburb, but according to DCist, no dining establishments currently serve the controversial fowl liver.
Opponents decry the foie gras-making process as abusive: ducks and geese are overfed through tubes, causing their livers to swell up to 10 times their normal size. The result is a prized delicacy that causes menu prices to skyrocket. Takoma Park council members encouraged their residents not to buy foie gras to protest animal cruelty.
The Examiner further reported the City Council's determination to outlaw the product completely. At the end of May, Chicago lifted a two-year ban on foie gras, after chefs complained it was compromising their creativity. Effective 2012, California residents will also be deprived of fattened duck livers.
What do you think? Is it necessary or nonsense?
|
Category Tags: Food Media
Post a comment
Feel free to leave a comment or ask a question. Because of the prevalence of spam, we ask that you fill out the code in the image below to help us eliminate spam comments. By posting here, you affirm that you are 13 years of age or older. Washingtonian.com reserves the right to remove or edit content once posted.
|
|
|
