Sunday, April 13, 2008

No Force Required

Tracy Sutton at Lancaster Farming reports that chef Dan Barber of The Stone Barns Center for Food and Agriculture visited Eduoardo Sousa who has developed method for fattening the livers of geese for foie gras without having to force feed them. The result according to Barber was

"a transformative experience...the best foie gras of my life"

Just like traditional foie gras producers, Sousa fattens the geese by taking advantage of their innate need to store energy prior to migration in the form of large amounts of fat in their livers. Except Sousa does not force feed the geese, but lets them roam freely through groves of olive, fig and oak. When migration time rolls around the geese begin eating more often and become very fat. Sousa's foie gras is apparently so good that it not only convinced Barber that it was the real deal but also persuaded a panel of French judges when it won the award for best foie gras at the Paris International Food Salon in 2006.

Now consider this: if a chef as celebrated as Dan Barber and a panel of French culinary experts say that Sousa's product is the real deal (i.e., foie gras d' oie) then the liver must be much larger and much fattier than a liver from a goose that has not been raised to produce a foie gras.

And it naturally follows that if geese will, of their own accord, eat so much that their livers become huge, then at least Sousa's foie gras must is a natural product (i.e., the product of his geese's innate tendency to accumulate energy prior to migration). And almost certainly not diseased -and if it is diseased it is a disease that the geese inflict upon themselves in order to survive. (How ironic would that be?)

Of course, animal rights activists and their apologists will continue to insist that all foie gras is "is the swollen, diseased liver of ducks and geese."

We will never see organizations like PETA or Farm Sanctuary admit that foie gras is not a diseased and deadly thing that can only be produced by malevolent farmers who rejoice in the despair of their victims as they force food down their throats until their livers explode. People who want to make meat illegal, are not going to let facts get in the way of progress. But that's cool, everyone is entitled to think whatever our brains are capable of thinking and we are free to express whatever the rest of us is capable of expressing. And with a few exemptions made for humans and perhaps house pets, we are allowed to cook and eat whatever we choose too.



A YouTube video of Eduardo Sousa (In Spanish)

3 comments:

ntsc said...

Sorry if this is totally off topic.

For what it is worth I was at Hendrick's farm yesterday, hoping that is spelled right. Right off Cow Pie Lane.

Your sopressato was very good.

I really liked the cheese that looks like a cow pie and we puchased one, as well as some other cheese.

Ian Lewis said...

Bob, remember, PETA is against you having and taking care of a dog or cat.

That dog that you pet, feed, wash, play-ball-with and, sometimes, let sleep in your own bed...they are adamently against that.

PETA hates humanity. The Foie Gras is just a convenient issue for them.

Oh, and NTSC, get the Saucisson Sec. Amazing!

ntsc said...

Ian, does this mean I can explain to my cats that because PETA doesn't approve I don't have to feed them any more?

I didn's see the Saucisson Sec and I've almost 20 lbs of my own dry cured sausage. My wife makes rude comments when I buy other peoples, although she likes to eat it as well.