Sunday marks a turning point in the culinary calendar of California when a ban enacted nearly eight years ago on foie gras – the gourmet food made from the fattened livers of force-fed ducks and geese – takes effect.
In advance of the July 1 date, some businesses have moved out of state and others have closed. Many chefs and restaurants have held foie gras dinners in a final toast to the delicacy they love, while animal rights activists have cheered and jeered. And n France, the major producer and consumer of the delicacy, politicians and chefs have cried foul.
“I’m sad. I’m disappointed. I’m going to get as much in as I can while we can,” said Christina Kurtz, who attended a six-course foie gras dinner recently in the southern California city of Santa Monica, adjacent to Los Angeles.
Full Article @ Reuters