Maybe you’ve tasted or noticed fatty goose or duck liver on the menu at a fancy restaurant. Though, you’ve probably seen it under its more common French name, foie gras. This stuff, this creamy, delicious delicacy, so beloved by world-class chefs and culinary experts around the world, is at the core of one of the food industry’s hottest debate. Today, the debate is split between two camps: team “save the foie” and team stop gavage.
Team “save the foie,” spearheaded by celebrity chefs, aims to educate the general public about how foie gras farming can be done in a manner that is sustainable and arguably, moral. Alliances, such as C.H.E.F.S, endorse the continuation of foie gras use, claiming that by banning it, governments and special interest groups create a barrier to the right to choice, specifically the right for people to choose what they eat. On the other hand, team stop gavage, lead by top animal rights groups, aspires to end the cruel and inhuman practice of force-feeding of ducks and geese (and has done so in the state of California). Along with health and environmental risks, the conditions of foie gras farms are abusive, as well as poisonous for ducks and geese.
Stepping away from the intensity of this debate, it is important to seek, or grow aware of, the alternatives and probable solutions to the foie gras dilemma. It seems as though the discussion has transformed from one about food to an argument of ethics. Clearly, it is hard to distinguish morality and politics from food with so many of our farms transforming into profit-driven ventures. With this, I share a video that demonstrates how to bring food back to its farming roots, a story of how foie gras production can be natural and as close to moral as it may ever get.