Foie Gras is a topic that can inspire passion. Chefs and epicureans often put foie gras on the list of the highlights of life. Opponents see foie gras as the height of animal cruelty and human excess.
In this talk from the Taste3 Conference in 2008, Dan Barber describes his experience with Eduardo Sousa, a Spanish farmer who is rapidly becoming world famous for his foie gras. But this talk is not about farming or cooking. It’s about respecting and understanding nature.
Sousa’s mantra during Barber’s visit was: “I’m here to give the geese what they want.” And by taking this respectful and calm approach to raising and harvesting his geese, Sousa’s foie gras has won the Paris International Food Salon Coup de Coeur without gavage (the force-feeding of corn that rightfully makes animal activists so angry).
Great post! Just wanted to let you know you have a new subscriber- me!