A Flap Over Foie Gras

Comment from the contributor:

From Newsweek --

Foie gras has been a delicacy for centuries, but its production method now has some surprising critics. Production and sale in the U.S. may soon be illegal.

“Seared and doused with a port-wine reduction, or baked with truffles into a terrine, it is the key to the restaurant industry's holy grail: the $20 appetizer. But to animal-rights activists, it's fur on a plate, an outrageous flaunting of humanity's dominion over other species, and at the same time a wedge issue that can usefully be wielded against the entire meat industry. ”