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Article: FARMING FOIE GRAS GOURMETS ACROSS AMERICA HAVE A CATSKILLS FARM TO THANK FOR THEIR HIGH-GRADE DUCK LIVER.(LIFE-FOOD)
- Article from:
- Albany Times Union (Albany, NY)
- Article date:
- May 19, 2004
CopyrightCOPYRIGHT 2004 Albany Times Union. 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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Byline: DOUG BLACKBURN STAFF WRITER
A culinary revolution is being hatched in the southern Catskills, one egg at a time.
Izzy Yanay is eager to share what he's plotting: the democratization of foie gras. While the liver of force-fed ducks is a pricey delicacy many people have never sampled, Yanay, a duck-breeding expert, envisions a day in the not-too-distant future when fat-rich foie gras will be in every grocery store in America, as popular here as it is in France.
He knows he has his work cut out for him. ``Face it, most people don't know what foie gras is,'' Yanay admits. ``If you put foie gras in the supermarket today for free, nobody's ...