Sunday, June 5, 2011

Ethical Foie Gras, not an oxymoron?

This is a great video i saw posted on my friends facebook on youtube, its from 2008 but the message is timeless, especially in our society's treatment of nature and her creatures.  Chef Dan Barber (Best Chef: New York City and in 2009, Outstanding Chef. The James Beard Foundation also named him the top chef in America in 2009), talks about this dude Eduardo Sousa, who has found a way, through nature and natural processes to produce natural foie gras, (oppose to force feeding).


Personally, i think foie gras is ridiculously amazing, and i have seen those sad videos of force fed geese, and it makes me sad. but foie gras is also really ridiculously amazing, i think its really awesome this exists but also weary cause mass production and mass consumerism are kinda the way, but its great to have options to purchase, as a home consumer or diner.



um. in other news.
my dream is to go to Au Pied de Cochon, in Montreal, after seeing it on the food network, the crazy french dude with the show, The Wild Chef... you know? here's his foie gras menu....
drooooolllllllzzzzzzz......

foie gras
Cured Foie Gras Tart
Foie Gras 'Tout Nu'
Foie Gras Poutine
Terrine
Apple Foie Gras
PDC Pizza
Cured Foie Gras & Boudin Tart
Foie Gras Hamburger
Foie Gras Duo
$20.00
$21.00
$23.00
$24.00
$25.00
$25.00
$28.00
$39.00
$51.00

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