When meat is outlawed — in this case fatty livers of geese or ducks — only outlaws will eat meat.
Foodies are hoarding all the fatty geese or duck livers they can find, while new foie gras farmers may be setting up right across the border.
Chefs are flaunting the ban on the fatty livers by serving the very French dish known as foie gras.
And California’s restaurant industry is in federal court, asking to have the ban on serving the fatty livers struck down for a long list of reasons.
All of this stems from a 2004 bird feeding law with a rather long trigger for a ban on serving foie gras, the French delicacy made from fatty livers of geese or ducks. The ban went into effect one week ago, on July 1, 2012. Read more