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California chefs join forces to fight foie gras ban
sfgate ^ | 04/30/2012 | Paolo Lucchesi

Posted on 04/30/2012 12:50:42 PM PDT by dennisw

Gracing the front page of the Sunday edition of the San Francisco Chronicle was this report on how over 100 of California’s best chefs (with more surely to come) are joining forces at the 11th hour to oppose the July 1 statewide ban on foie gras.

Read the article for the full story, but in short, the chefs are proposing the strongest farming regulations in the world to set a standard for foie gras production, instead of creating a black market. Led by the GGRA, the chefs are hoping to find a sponsor in legislation to overturn the ban. Expect further coverage on that when/if it develops.

As evidenced by the hundreds of comments, it’s an issue that people are passionate about. Will restaurants live or die by foie gras? Of course not. But as the chefs quoted in the article point out, there’s more to the issue than economics. It’s not only about choice, but about setting standards, about California becoming a world leader in farming ethics, and about setting priorities.

Due to space restrictions in the print edition, we couldn’t run the full charter or the chefs that have signed it. But we can run it here:

(Excerpt) Read more at insidescoopsf.sfgate.com ...


TOPICS: Business/Economy; News/Current Events; US: California
KEYWORDS: california

1 posted on 04/30/2012 12:50:52 PM PDT by dennisw
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To: dennisw

Nice to see the Democrat legislature taking care of such pressing issues


2 posted on 04/30/2012 12:52:07 PM PDT by dennisw
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To: dennisw

I’ve never eaten the stuff. Sounds interesting. Does anyone know what it actually tastes like?

Potted meat? Does foie gras come with that strange jelly that comes with the Vienna sausages?


3 posted on 04/30/2012 1:08:00 PM PDT by Owl558 ("Those who remember George Satayana are doomed to repeat him")
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To: dennisw
...the chefs are proposing the strongest farming regulations in the world...

They are feeding the beast.
They should FIGHT the legislation instead of saying "Please kick THEM (the farmers) instead of US (the chefs).".

4 posted on 04/30/2012 1:11:54 PM PDT by BitWielder1 (Corporate Profits are better than Government Waste)
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To: Owl558
It's delicious, creamy and tasty when spread on crackers or toast points:


5 posted on 04/30/2012 1:15:12 PM PDT by trisham (Zen is not easy. It takes effort to attain nothingness. And then what do you have? Bupkis.)
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To: trisham

First time I've seen fois gras served with black cherry jello.....yum

6 posted on 04/30/2012 1:20:19 PM PDT by dennisw
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To: trisham

I once went to Picasso, the restaurant in the Bellagio in Vegas. They had a price fixe menu where you get a seven course dinner, paired with the appropriate wine. One of the courses was a seared fois gras with a cherry-flavored wine. I took a couple of bites and the flavor was extraordinarily good. Kind of like how fat on a steak tastes. But I couldn’t finish it. Nor could my date. Not that we didn’t “like” its taste, we just couldn’t get past the thought of it being LIVER.


7 posted on 04/30/2012 1:21:08 PM PDT by boop (I hate hippies and dopeheads. Just hate them. ...Ernest Borgnine)
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To: boop

One thing I have learned about food, no matter what it is, somebody, someplace eats it.


8 posted on 04/30/2012 1:32:11 PM PDT by ops33 (Senior Master Sergeant, USAF (Retired))
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To: Owl558
They force feed the geese with a tube to make them eat as much as possible.

It makes their livers get fat and much larger than it normally would be.

They could probably just eat the livers of dead winos and get the same thing.

9 posted on 04/30/2012 1:33:00 PM PDT by Beagle8U (Free Republic -- One stop shopping ....... It's the Conservative Super WalMart for news .)
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To: boop

I feel the same way about escargots. :)


10 posted on 04/30/2012 1:33:47 PM PDT by trisham (Zen is not easy. It takes effort to attain nothingness. And then what do you have? Bupkis.)
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To: Beagle8U

It’s possible to get it without the force-feeding. In the fall, geese and ducks will overfeed themselves naturally in preparation for winter. By timing the butchering right, you can raise fois gras humanely. It just isn’t the standard practice.


11 posted on 04/30/2012 1:51:29 PM PDT by Ellendra ("It's astounding how often people mistake their own stupidity for a lack of fairness." --Thunt)
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To: dennisw
For those of us who can not afford fois gras there is braunshweiger.

Braunschweiger: the forgotten pleasure

12 posted on 04/30/2012 1:52:55 PM PDT by Pontiac (The welfare state must fail because it is contrary to human nature and diminishes the human spirit.)
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To: dennisw

I don’t do restaurants — too particular.

So, I’ve never had foie gras, but I want some now.

What sort of store carries it? I’m in a pretty ritzy suburb of philly, and I never see it in markets.

I would prefer to get my foie gras from a small farmer who cares more about hid children than his animals. A farmer who hates big government. But I’ll take any I can find as long as it helps frustrate the banners and regulators.


13 posted on 04/30/2012 2:08:23 PM PDT by Born to Conserve
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To: trisham
"I feel the same way about escargots. :)

"Waiter....there are snails on her plate....You would think that in a fancy restaurant at these prices you could keep the snails off the food! There are so many snails there you can't even see the food! Now take those away and bring us those melted cheese sandwich appetizers you talked me out of!"

14 posted on 04/30/2012 2:11:22 PM PDT by dfwgator (Don't wake up in a roadside ditch. Get rid of Romney.)
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To: dfwgator

LOL! Love that movie!


15 posted on 04/30/2012 2:19:16 PM PDT by trisham (Zen is not easy. It takes effort to attain nothingness. And then what do you have? Bupkis.)
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To: trisham

LOL! And bring us some of that fresh wine! None of this ‘69 stuff. THIS year!


16 posted on 04/30/2012 2:28:39 PM PDT by boop (I hate hippies and dopeheads. Just hate them. ...Ernest Borgnine)
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To: dfwgator
"How much for the little girl? How much for the women? "


17 posted on 04/30/2012 2:35:08 PM PDT by Lancey Howard
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To: Born to Conserve

Here’s some foie gras you would like http://www.ebay.com/itm/French-FOIE-GRAS-200g-4-5ppl-with-Armagnac-and-Cognac-/140510816212?pt=LH_DefaultDomain_0&hash=item20b718e7d4


18 posted on 04/30/2012 2:39:36 PM PDT by dennisw
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To: boop; dfwgator
LOL!

"Can you believe this? First, they didn't have the bamboo umbrellas for the wine, and now snails on the food!"

19 posted on 04/30/2012 2:49:32 PM PDT by trisham (Zen is not easy. It takes effort to attain nothingness. And then what do you have? Bupkis.)
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To: dennisw

As a group California chefs are some of the most progressive people on the planet. They have no problem with govt telling people what to do, just not them.


20 posted on 04/30/2012 2:50:05 PM PDT by Lurkina.n.Learnin (The democratic party is the greatest cargo cult in history.)
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To: Owl558
Does anyone know what it actually tastes like?

I've had it, served by someone who knew how to serve it, and served several kinds so they could be compared.

It's extremely delicious. The closest thing I can compare it to is the first time you have ice cream, as a child.

It's ice cream for grown-ups. It's extremely rich, with many layers of taste. Creamy, peppery, meaty. It tastes good, smells good, feels good. Dangerously delicious.

21 posted on 04/30/2012 2:51:17 PM PDT by Steely Tom (If the Constitution can be a living document, I guess a corporation can be a person.)
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To: Lurkina.n.Learnin
As a group California chefs are some of the most progressive people on the planet.

Alice Waters is one. A famous pushy lesbian (pleasant looking though) who runs Chez Paniss. Right when Obama was inaugurated she started to pressure the White House to have a garden and serve only healthy food and push a health eating initiative much like what Moochelle is doing these days

LMAO when Tony Bourdaine called her "Pol Pot in a Muumuu"

22 posted on 04/30/2012 2:57:15 PM PDT by dennisw
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To: Lurkina.n.Learnin

Who knows? Perhaps they are beginning to catch on.


23 posted on 04/30/2012 2:58:30 PM PDT by trisham (Zen is not easy. It takes effort to attain nothingness. And then what do you have? Bupkis.)
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To: Pontiac

I LOVE braunshweiger!


24 posted on 04/30/2012 3:42:17 PM PDT by clee1 (We use 43 muscles to frown, 17 to smile, and 2 to pull a trigger. I'm lazy and I'm tired of smiling.)
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To: dennisw; All

You can always eat the kosher version..aka chopped liver..but the secret to really good tasting chopped liver is in the schmaltz ( chicken fat )...


25 posted on 04/30/2012 4:22:38 PM PDT by ken5050 (FRACK Obama!!!)
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To: ken5050

I have not eaten Jewish style chopped liver in eons. Wikipedia says it can be made from chicken beef or calf livers. Fois Gras seems like a better product because it comes from duck and geese who are raised and fed exactingly, who lives are dedicated to growing a liver that is fantastic when turned into fois gras.

Whereas the Jewish chopped liver is just a by product of chickens or beef. Kosher being better of course


26 posted on 04/30/2012 5:14:15 PM PDT by dennisw
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To: trisham

I use to swear that I would never eat escargot, but it was delicious served in the shell with tasty juices...Raw oysters took a few drinks to get one down, but also tasty when sucked off the shell, again with tasty juices, fresh from the Chestapeake bay that morning...


27 posted on 04/30/2012 7:12:27 PM PDT by goat granny
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To: Owl558
It's basically liverwurst only from geese. One of those ridiculously overrated foodstuffs just because it's from France.
28 posted on 04/30/2012 7:51:11 PM PDT by hinckley buzzard
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To: goat granny
What I finally figured out is that escargot only tastes good because it's cooked in garlic butter and usually topped with puff pastry.

Pretty much ANYTHING would taste good prepared that way.

29 posted on 04/30/2012 8:19:39 PM PDT by boop (I hate hippies and dopeheads. Just hate them. ...Ernest Borgnine)
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To: boop
I didn't know about puff pastry but your right that would be flavorful....I ones I ate were cooked(I think roasted or maybe deep fried....Served in the snails shell and you got it out of the shell with small fork. the flavor may have been in the butter and whatever else they put in the juices...

I picked it as an appetizer, ( our friend was paying the bill and when someone tells me to order anything I want, I take them at their word...those snails were expensive

30 posted on 05/01/2012 12:54:44 AM PDT by goat granny
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To: Born to Conserve; afraidfortherepublic; mojo114; seenenuf; LucyT; Think free or die; DollyCali; ...

FOIE GRAS

Foie Gras us one of the most delicious things in the world. I prefer the goose, but the duck is great too. The mousse de Foie GRAS is less expensive, and very good.
Dartagnan is an American company started by the daughter of a very famous French chef. All their products are wonderful, and they are great people to deal with.
Here in NY, many markets carry their products, but if you are not near a place that dies, the selection on their website is even better.

http://www.dartagnan.com/


31 posted on 05/01/2012 1:08:25 AM PDT by Cincinna ( *** NOBAMA 2012 ***)
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To: Cincinna

All bad things start in California. And I speak as someone who doesn’t really like foie gras all that much. Wait until Bloomberg gloms onto this!

I buy D’Artagnan ducks when I have the urge to roast a duck.


32 posted on 05/01/2012 3:46:29 AM PDT by miss marmelstein
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To: Owl558

Foie gras is delicious!
I never thought I’d like it, but I tried a bit, just to try something new. I had to restrain myself from devouring the entire thing.
And it is nothing like potted meat.

I glad the People’s Democratic Republic of California is protecting the People from the evils of foie gras. (More for us!)


33 posted on 05/01/2012 7:26:58 AM PDT by Little Ray (FOR the best Conservative in the Primary; AGAINST Obama in the General.)
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To: dennisw
Had to look this up

French for "fat liver") is a food product made of the liver of a duck or goose that has been specially fattened. This fattening is typically achieved through gavage (force-feeding corn), according to French law,[1] though outside of France it is occasionally produced using natural feeding

Yall can have it!

34 posted on 05/01/2012 7:53:17 AM PDT by jpsb
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To: Cincinna; AdmSmith; AnonymousConservative; Berosus; bigheadfred; Bockscar; ColdOne; ...

Thanks Cincinna.


35 posted on 05/01/2012 4:31:12 PM PDT by SunkenCiv (FReepathon 2Q time -- https://secure.freerepublic.com/donate/)
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