"goose liver" news and stories

Say it ain't so. Scant weeks after the furor over New York City's proposed ban on trans fats, a small movement to ban foie gras arose in my fair city. Thankfully, Gotham has not yet followed in Chicago's footsteps.

Earlier this week Alan Gerson, a member of the New York City Council, decided not to introduce legislation that would keep the luscious fatty liver out of markets and restaurants. He held off on the ban pending further investigation. One can only hope that his research includes the ingestion of a lobe or three and a bottle of Sauternes.

For the record, the proposal for the ban came from League of Humane Voters of New York City. I'm still not entirely sure that foie gras is inhumane toward geese, but these days I'm starting to side with my fellow gourmands. My stance is partly due to an open letter regarding the proposed ban. Granted the detailed and well-argued missive comes from Ariane Daguin, the founder and owner of D'Artagnan. That aside, I'm with Gerson. Further investigation is required. I intend to start with my evening repast.

[via: Gothamist]

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Assemblywoman Joan Voss is disgusted by foie gras.

But she doesn't want to go the way of Chicago and ban the sale and serving of it. Voss simply wants to regulate how it's produced. She wrote a bill that would prohibit farmers from force-feeding ducks and geese through tubes. "I don't care if people eat it. My bill just says produce it in a humane way."

Such a regulation doesn't go without opponents. Foie gras distributors in New Jersey would lose millions of dollars in sales.

Chicago's foie gras ban went into effect last week (and has already had its first violation!). Philadelphia and New York state officials have also discussed outlawing production and sales. California currntly has a ban on force-feeding poultry.

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Yesterday, August 22nd, was the last day that foie gras was served in Chicago without penalty to restaurateurs. All across the city, diners were savoring their last few bites of the rich, fatty delicacy that could be purchased within the city limits.

And instead of expressing resignation, people are still worked up over the ban. Chicago Mayor Daley, who had a change to veto the ban but did not take it, wants the City Council to reconsider and says that he won't push for aggressive enforcement of the law. Daley asserts that only a handful of restaurants even serve the food, though other sources note that even a number of "downscale" places added it to their menus, making the total higher than Daley's guess of 5 or 6 restaurants.

The city council has no intention of repealing the ban, according to Alderman Joe Moore, especially because they are not alone in banning foie gras, joining ten European countries and California that have total or partial bans on the manufacture and sale of the delicacy. Alderman also notes that the Mayor cannot "pick and choose which laws to enforce," so the ban will receive the same attention as other matters.

For those still looking to get a taste of foie gras in Chicago, chef Tony Mantuano at Spiaggia is serving up a vegetarian version "made from chickpeas, vin santo and olive oil, among other ingredients" on crostini. At Tru, the caviar lounge is serving a "faux gras" made with chicken liver.

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