November 27, 1997
Foie gras--extra-rich duck or goose liver--is one of the world's great ingredients. How some area chefs are cooking it this season: * Chez Gilles: At this pretty Beverly Hills restaurant, foie gras is served cold in a terrine with raisins and a core of goat cheese. (Terrine, $16.50.) Chez Gilles, 267 S. Beverly Drive, Beverly Hills, (310) 276-1558. * Citrus: On the menu is a foie gras roulade--foie gras marinated in brown sugar and salt, cooked, then rolled and crusted with shiitake mushrooms.
June 27, 2012
In Spain, there is a farm where acorns and olives spill across the ground, beckoning geese that contentedly gorge themselves until they are slaughtered for their luscious fatty livers. Virtually everywhere else in the world, however, farmers prepare ducks and geese whose livers will become the delicacy known as foie gras by force-feeding them several times a day through tubes thrust down their throats. The cruelty of this process led California to pass a law in 2004 banning the force-feeding of birds and the sale of foie gras produced by that method.
September 19, 2012 |
SACRAMENTO -- California's legal ban on selling foie gras, the over-sized liver of a force-fed duck, remains enforced, for now. A federal judge in Los Angeles on Wednesday denied a request brought by U.S. and Canadian foie gras producers to hold up enforcing the law, which took effect July 1, while it's challenged on constitutional grounds. State lawmakers passed the prohibition in 2004 and gave farmers who raise the ducks and restauranteurs seven years to phase out the delicacy in the Golden State.
September 20, 2012 |
Once again, a federal judge in Los Angeles has refused a request to halt the new ban on the force-feeding of ducks and geese and the sale of foie gras, the delicacy made from the animals' fattened livers. The request came from a coalition of plaintiffs -- a group of restaurants, foie gras producers and a Canadian association representing duck and geese farmers of Quebec -- that is suing the state of California, contending the law is unconstitutional. The judge made the right decision.
August 14, 2012
Re "French gag on ban of foie gras in California," Aug. 11 The ban on foie gras in California is a bit comical and so very American in its hypocrisy. Yes, ducks and geese are force-fed grain to grow their livers, but foie gras is not an everyday American food. It is expensive and uncommon. I challenge the people who worked so hard to ban foie gras in California to visit the beef, chicken, pork, egg and milk "factories" in our state. Perhaps these activists should put their energy toward banning the incredibly inhumane treatment of these animals, which are consumed daily by most Americans.
August 17, 2012 |
WHAT THE FOIE GRAS French chefs can't fathom why California banned foie gras, and a growing number of French politicians feel the same way. France doesn't export fatty duck liver to the U.S., but officials have started speaking out against the law, fearing that similar restrictions will spread to Europe. [ Los Angeles Times ] U.N. AIR-DROPS FOOD IN SUDAN The United Nations air-dropped 32 tons of food to refugees on the south Sudan border in an effort to quickly get food to tens of thousands of people who have been forced out of Sudan by fighting and hunger.