Foie Gras War

By JULIETTE ROSSANT In last week's New Yorker, editor (and poet) Dana Goodyear weighed in on a quiet little war that has been growing between animal rights activists and foodies. The activists want all cruelty to animals stopped; the foodies want the best food money can buy. Lately, David Rosengarten has joined the fray with an article in his Rosengarten Report entitled "Foiegracalypse Now," urging foodies to enjoy foie gras while they can, while admitting that three other major producers -- Israel, Hungary, and France -- all oppose the method of getting the goose to give foie gras, namely le gavage. Naturally, America's two foie gras producers, Hudson Valley Foie Gras and Sonoma Foie Gras advocate le gavage as socially acceptable by weight of 5,000 years of practice: Ariane Daguin told me much the same a few weeks back (see previous article). Nevertheless, in September, "gubernator" (and presidential wannabe) Arnold Schwarzenegger agreed to a bill banning the sale and production of foie gras in California by July 1, 2012. Hollywood is weighing in on the matter, and Arnie may need a job again should he lose the governorship or be barred from the presidency. And the stars have been jumping on board the animal protection vis-a-vis food like they have about fur. Thus, Farm Sanctury can pull showcase support from stars Babe's James Cromwell and The Birds's Tippi Hedren. Regardless of what they may or may not say in public, California chefs like Wolfgang Puck, "chef to the stars" that he is, must feel very conflicted, in that many of their best regular guests may be evolving into strong opponents of foie gras. Whatever foodies believe or feel, palate-wise or otherwise, I think the trend has been set and the days of foie gras' production via le gavage are numbered. I love foie gras myself, but the argument of a small interest sections of foodies seems unlikely to withstand the onslaught of a more popular appeal to stop humans from hurting the Goosey Looseys, Henny Pennys, and Chicken Littles of this world. And, as The New Yorker noted, New York state will have the issue put forth in its assembly early next year. (Click here to read the full story online.) Previous articles: Alain Ducasse: Hyper Chef -- Now Serving Mars From Boulud's gourmet hamburgers arise... delicate Philly cheesesteaks? Super Chef vs. Governator: Todd English Fights For Foie Gras Rights The Rise of Restaurant Michael Mina Technorati Tags: superchefblog, Juliette Rossant, super chef, celebrities, chefs, food, restaurants, cooking, branding, cuisine, foie gras, New York, California --> back to superchefblog