More than 100 California chefs have formed a group called the Coalition for Humane and Ethical Farming Standards (yes, the acronym spells CHEFS) to fight California’s pending ban on foie gras. The ban on fattened duck or goose liver is set to take effect July 1.
The chefs — including Joachim Splichal of Patina Restaurant Group, Charles Phan of the Slanted Door and Vinny Dotolo of Animal — have signed a charter to promote a proposed Humane and Ethical Foie Gras Act that would mandate regular audits by certified animal welfare experts; cage-free birds; trained caretakers; feeding methods that do not harm the animal in any way; and reasonable limits on fattening.
The charter is being submitted to state Assembly Speaker John Pérez, urging California’s Legislature to reconsider the ban. Read More