People can’t seem to make up their minds about the controversial delicacy. A prohibition, shrouded in taboo, has been repealed before and it’s happened again. After being in effect for just two and a half years, the California state law that banned the sale of foie gras has been withdrawn by a federal judge.
What is foie gras?
Popular in France, foie gras is a type of pâté produced from the liver of geese or ducks that have been specially fattened, usually by force-feeding. Naturally, everyone has an opinion and anyone who has strong feelings about animal rights will condemn the delicacy, viewing it as inhumane. California became the first US state to prohibit it in 2004, with the ban taking effect in 2012.
The judge, Stephen V. Wilson of United States District Court, declared the prohibition illegitimate, stating that it countered existing federal law regulating poultry products. State officials may still appeal the judgement, but it is not yet clear whether they will.
Foie gras back on the menu
Many California chefs who had deplored the embargo on the prized ingredient, rejoiced when the verdict was declared, and are clamouring to have foie gras back on the menu as soon as possible. However, animal rights groups have warned that any establishments that proceed serving fatty duck or goose liver can expect riots.
Perhaps foie gras enthusiasts and animal rights activists should just meet half way with ‘ethical’ foie gras that’s free of guilt.
What do you think? Is it worth the foie-mageddon?
Source: NY Times