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Article: What's good for the goose ... They may not be big on foie gras, but a push to ban the stuff should leave a bad taste in the mouths of Canadian farmers.(FOOD)
- Article from:
- Western Standard
- Article date:
- August 28, 2006
- Author:
CopyrightCOPYRIGHT 2006 Western Standard. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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If you're not a connoisseur of that exotic food delicacy known as foie gras--better identified as fattened goose or duck liver--you likely aren't too concerned with the hard times that have befallen this product.
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Foie gras has been a part of French cuisine for hundreds of years, and is alleged by food sophisticates to be on a par with caviar and white truffles. It is costly and difficult to produce, since it entails the force-feeding of ducks and geese by putting a tube down their throats. Heavy daily feedings cause the liver of the animals to over-expand with fatty-like tissue. The organ is subsequently harvested and made into ...