As one chef put it, "We're going to paint the town with foie gras."
Um, that might be taking it a little far, but okay.
After just over a year of the law that banned restaurants from serving foie gras, the city of Chicago has done an about-face, making the fatty liver of ducks and geese available to diners. Many parties are involved with the issue of serving foie gras in Chicago restaurants, from animal rights activists to restaurant owners to foie gras producers, and even to those interested in the political process in Chicago's city administration.
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Reader Comments (Page 1 of 1)
5-20-2008 @ 6:51AM
Bernie B said...
I'm disappointed with Chicago's reversing this decision. While I cannot say I've tried Fois Gras, the process by which they fatten the geese to produce this gourmet item is cruel and unusual IMHO.
"In modern gavage-based foie gras production, force feeding takes place 12−18 days before slaughter. The duck or goose is typically fed a controlled amount of corn mash through a tube inserted in the animal's cuticle-lined esophagus."
I don't care how tasty the end result may be, destroying another animals quality of life for our cheap pleasure is awful. I'm not an animal activist by any means (family full of hunters), but this just smacks of wrongness.
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5-21-2008 @ 4:31PM
Numb said...
I for one, couldnt' be prouder of Chicago - I'm glad they finally got back on the right path.
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