Monday, November 14, 2005

Passing on Foie Gras

My light-hearted take on gourmet food prompted an interesting discussion with my brother regarding foie gras, a delicacy I've never tried. When it comes to animal rights, I think, like most, I fall somewhere between the extremes, but I do find myself saddened by the treatment of the ducks and geese involved in the production of foie gras. Basically, it amounts to force-feeding-induced liver disease, which apparently makes for an enlarged, tasty duck or goose liver. I can brave sweetbreads and oxtail, but I'll have to pass on foie gras.


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