New York Times on Foie Gras

By JULIETTE ROSSANT At the end of June, New York Times editor Lawrence Downes (who joined the editorial board last year) wrote insightfully on the latest stages of the Foie Gras War (see previous articles, listed below) in "Face to Face With the Foie Gras Problem." With great restraint, he moved through a wide discussion emanating from the issue of the gavage of ducks. He noted that a foie gras production ban in New York is supported not only supported by state senator John Bonacic (R-42nd District) but also, somewhat confusingly, by his major foie gras consituent and top U.S. producer Hudson Valley Foie Gras. Owner Michael Grinor wants guaranteed lead-time of a decade, plenty of time to scout out a new home. Downes decided to report on gavage firsthand: It was unnerving to see the tube going down, and late-stage ducks waddling bulkily in their pens, but no more so than watching the epic gorging at the all-you-can-eat buffet at Shoney's, where morbid obesity is achieved voluntarily, with knife and fork. From there, Mr. Downes moved on to other, more important observations. Where is the outcry about cruelty to farm animals on the new industrial animal farms? (See previous article about The Meatrix.) Where is the concern for the human situation? Thank you, Mr. Downes, for reminding us of related, deeper, and human issues like the squalid living and working conditions of food workers and other fellow Americans. One related book recommended for all to read: Eric Schlosser's mind-altering Fast Food Nation. (Click here to read the full article.) Previous articles: Hong Kong Disneyland: A Shark's Tail? Foie Gras War 2: Ban All Poultry? Bird Flu Death Count Passes 50 in Asia Food Vermin -- Bird Flu, Next Course? Foie Gras War From Boulud's gourmet hamburgers arise... delicate Philly cheesesteaks? Super Chef vs. Governator: Todd English Fights For Foie Gras Rights Technorati Tags: superchefblog, Juliette Rossant, super chef, celebrities, chefs, food, restaurants, cooking, branding, cuisine, foie gras, New York --> back to superchefblog