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Fois Gras Foes Chicken Out
US - When N.Y.C. Councilman Alan Gerson decided recently to hold off on introducing legislation to ban foie gras, pate fans smoothed their ruffled feathers."Oh, good, I already wrote my Congressman about that," said chef Anita Lo of Annisa in the Village.
Foie gras - fattened liver from an overfed goose or duck - has already been banned in California (in 2012) and Chicago, and legislation in New Jersey and a lawsuit in New York state are both pending. While most of these laws focus on the method of production - the birds are typically force-fed through tubes - the New York lawsuit, filed Nov. 15, makes health claims.
The Humane Society of the United States is not worried about your arteries; rather, the outfit claims that foie gras is made from diseased livers. New York is home to two of three U.S. foie gras producers. The doomed third is in Sonoma, California.
"If there is continuous legislation and legal issues, it's very likely that the remaining U.S. producers will just cease," says Michael Ginor, co-founder of Hudson Valley Foie Gras.
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Source: NY Post
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