Californians have survived the shut down of the 405 freeway dubbed “Carmaggedon”, but will the foodies be able to survive “Foie-mageddon”?

That’s right, as of July 1st it will be illegal to produce or purchase foie gras in CA. A fine dining favorite, made from the liver of a specially fattened duck or goose that’s typically achieved through “gavage” (force-feeding corn).

“The ban was originally drawn up by John Burton who was State Senate president in 2004 and is now the chairman of the California Democratic Party. “How would you like to have a tube crammed down your throat and corn forced down it? It’s very inhumane,” said Mr Burton. “Any restaurant that serves foie gras is a high class restaurant so I don’t think they’ll be going broke because of this.” Around 100 chefs have formed the Coalition for Humane and Ethical Farming Standards (CHEFS) in an attempt to repeal the ban. They are advocating improvements such as using cage-free birds, gentler hand feeding, and animal welfare inspections. But that has been dismissed by the Humane Society of the United States. Jennifer Fearing, California director, described such measures as “like putting lipstick on a pig, or in this case lipstick on a pipe that’s being shoved down a duck’s throat.”

As the deadline approaches, you better believe there are all sorts of restaurants doing special tasting menus that celebrate and pay tribute to the famously french delicacy… At a hefty price tag of course. Speaking of which, if you are looking to stock pile, expect to pay seriously inflated prices.

I put this in the Guarding™ wave. The Human Truth™ of this wave ironically applies to the ducks in this case: “If something’s out to get me, I’ll be ready for it.”™

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