Foie Gras: Ban Is Upheld, For Now

    August 31, 2013
    Lacy Langley
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Foie Gras (pronounced FWAH GRAH and meaning “fat liver” in frech) might continue to be hard to find in California. The federal court upheld a statewide ban on the sale of the delicacy made from the livers of force-fed duck or goose in a ruling handed down Friday.The three-judge panel of the 9th Circuit Court of Appeals found the ban was plain in meaning and was not in violation of the Constitution.

Apparently, the Assn. des Eleveurs de Canards et d’Oies du Quebec, HVFG and Hot’s Restaurant Group said the ban could be interpreted to cover all products from force-fed ducks, including meat and jackets made from down. It was also challenged by out-of-state foie gras producers and California restaurants, who claimed the ban was too vague and regulated interstate commerce. However, the court seemed to disagree.

Not everyone is upset about the ban. Many individuals and groups have worked for years to stop the force-feeding of ducks. Check out the facebook page for United for Animals Foie Gras Fight here
And this PETA article is pretty frightening.
Twitter is also lit up with the isssue:

Image via wikipedia

  • Seren

    Not all Foie Gras is produced by force feeding. Gordon Ramsey had a segment on his show the F-Word [the F is for food] about farmers in Spain that produces free range foie gras.

    They do this by putting out piles of duck feed [same stuff that is force fed] and letting the duck gorge themselves on it. They said it takes about a week longer to produce the free range product, which looks and tastes like the force-fed version.

    Unfortunately, the regulations simply says foie gras, not “force-fed” foie gras, so those farmers who wish to use the more humane methods are penalized.

    And anything produced by PETA is suspect as their goal is to do away with meat production.