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Had my first foie gras when I was already an adult. Goes without saying that learned about gavage, or the act of force feeding a duck so its liver gets fattened 6 times the normal size. The thought of the cruelty puts some conscience on the table. But as Dan Barber said, "It's just freaking delicious!"
Some controversy has come out of his farming ethics but this geese farmer, Eduardo Sousa, is amazing in his conviction to raise the animals in a more 'natural' setting.
As I sit here, typing, dreaming of a culinary tour of Spain, I am adding a visit to his farm and tasting the foie gras that promises to bring the taste of sunshine to my humble palate.