Eduardo Sousa

Can There Ever Be Humane Foie Gras?

"Fat liver" is the literal translation of the French foie gras, the highly prized (by some) and much maligned (by others) food that is produced by force-feeding confined geese until their livers are 6 to 10 times their normal size. Highly prized because these fattened livers are considered a delicacy in French cuisine; and much maligned because of the animal cruelty associated with it.

But can there be such as thing as humane foie gras? Can a goose consume enough food in natural conditions to yield the "fatty, sweet, silky" taste that is so revered by foie gras aficionados?

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