Beyond the Rhetoric

It’s no secret that I enjoy eating good food. When my budget allows for it, I oftentimes choose to indulge in some fine dining experiences, trying out unique cuisines from all around the world. At the same time, I try my best to be mindful of what I do and the effects that my actions have on the world around me. And this is where I can find myself quite torn.

You see, foie gras is one of the most delectable foods that you can ever eat. It’s positively amazing, but the way that they typically produce it is incredibly cruel. Foie gras is made from the liver of a goose that has fattened through a process called gavage. These geese are force-fed with corn (through a deeply-inserted feeding tube) so their livers become overwhelmingly fatty and yellow. As you can probably imagine, this can result in all sorts of health issues and their lives are anything but pleasant.

So, what can a lover of foie gras do to reconcile his love of the food with his ethical objection to gavage? Chef Dan Barber spoke at the TED conference a while ago about this very issue, telling us about a Spanish farmer who has devised a humane approach to foie gras. Eduardo Sousa, pictured above, lets his geese roam free and they are never force-fed. Everything that Sousa does is “natural.” It’s really quite the fascinating story.

Embedded below is Dan Barber’s presentation on this “ethical” foie gras. The video is 20 minutes long and I highly encourage you to watch it in its entirety.

Thanks, Greg, for the heads-up on this clip.

Filed under Food and drink.