Tuesday, March 25, 2008

Hudson Valley Foie Gras Wins One!

"According to Patricia Lynch Associates, which represents Hudson Valley Foie Gras, State Supreme Court Judge John Egan Jr., last week rejected a lawsuit [emphasis mine] against the Sullivan County farm which contended that foie gras was an “adulterated food product.

The Humane Society of the U.S. tried to say that the delicacy, made from fattened liver, was the product of a diseased animal but Egan disagreed."

New York Politics Capitol Confidential : Albany Times Union :

3 comments:

Sean said...

"The Humane Society of the U.S. tried to say that the delicacy, made from fattened liver, was the product of a diseased animal but Egan disagreed"

Did the judge disagree with the argument that foie gras being the product of a diseased animal constituted an "adulterated food product" or on the contention that foie gras is a diseased liver? Regardless of where you stand on this issue, I find it incredulous to assert that the liver of a duck that has undergone forced gavage is not diseased. While these animals will naturally gorge themselves in the wild, the production of foie gras even at "humane" operations like Hudson Valley go far beyond natural limits.

The Foodist said...

purely for the sake of argument for the other half I have to ask Sean..

Do you eat meat? if you want to talk about "going beyond natural limits" all you have to do is take a good look at the majority of cattle farms across the country. The means by which they are breed, raised, and fed is hardly within "natural limits".

Hudson Valley I thin does a good job of trying to stay as close to natural as possible.. But thats just my opinion.

But good for that judge. With the "win" for foie in MD now this maybe I wont get the evil eye for mentioning it in public so much.

Tags said...

The weirdest thing is I just saw an ad for the humane society of the US on Ruhlman's blog, right below a little "Blog Her Network" tag.