FOIE GRAS FINALLY ILLEGAL ON JULY 1, 2012 IN CALIF

From this atrocity

To this freedom!

On July 21, 2012 it will now be illegal to serve foie gras in California!  Yay!  California has become the first state to ban foie gras, the delicacy made from fatty duck or goose liver. As most of you probably know, the process for making foie gras involves grossly overfeeding geese through a funnel so their livers enlarge to such a degree they can’t even walk or breathe properly.


"Foie gras ( /fwɑːˈɡrɑː/; French: [fwa ɡʁɑ]); 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. A pastry containing pâté de foie gras and bacon, or pâté de foie gras tout court, was formerly known as "Strasbourg pie" (or "Strasburg pie"^[2]) in English on account of that city's being a major producer of foie gras.^[3]
Foie gras is a popular and well-known delicacy in French cuisine. Its flavor is described as rich, buttery, and delicate, unlike that of an ordinary duck or goose liver. Foie gras is sold whole, or is prepared into mousse, parfait, or pâté (the lowest quality), and may also be served as an accompaniment to another food item, such as steak. French law states that "Foie gras belongs to the protected cultural and gastronomical heritage of France."^[4]
The technique of gavage dates as far back as 2500 BC, when the ancient Egyptians began keeping birds for food and deliberately fattened the birds through force-feeding.^[5] Today, France is by far the largest producer and consumer of foie gras, though it is produced and consumed worldwide, particularly in other European nations, the United States, and China.^[6]
Gavage-based foie gras production is controversial due to the force feeding procedure used. A number of countries and other jurisdictions have laws against force feeding or the sale of foie gras."
 (The above is from Wikipedia.)

I personally wrote an informative scrapbook with pictures and information for Chef Wolfgang Puck and he gave it up in his restaurants! 

This is a hot button issue here in California.  Here are some articles that you can read if you are interested in learning more about this topic.

California ban on foie gras begins July 1 

Five Ways To Get Your Foie Gras On (Legally) In California After July 1

 

Foie Gras Ban: California Chefs Speak Out

California Chefs Mount a Repeal of Foie Gras Ban Set for July 1

California Foie Gras Ban: Local Chefs And Activists Fight For Repeal

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  Foie gras lovers scrambling as California ban nears

  June 29, 2012 This weekend, foie gras ? fattened duck or goose liver ? will...has sent Sean Jordan on a one-man "foie gras bender." The Hollywood television... restaurant in Hollywood for a $25 foie gras appetizer. "The ban is sneaking...
  By Tiffany Hsu, Los Angeles Times

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  With foie gras ban, chefs say state is force-feeding morality

  June 27, 2012 If you want to eat foie gras in California before July 1, especially at a...oddly subdued restaurant, between bites of foie gras-topped salmon and spoonfuls of foie gras mousse, diners at the benefit for the pro...
  By Jonathan Gold, Los Angeles Times Restaurant Critic

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  Farewell to foie gras

  June 27, 2012 ...will become the delicacy known as foie gras by force-feeding them several times...feeding of birds and the sale of foie gras produced by that method. (Any farmer who can replicate the "ethical" foie gras produced in Spain could do so here...
  

Have you ever heard about foie gras before now?  Have you ever tried it?  If you have, how was it?  I have not and will not ever it, not even the immitation foie gras that is made because it's just something that sounds so inhumane and disgusting in my personal and researched opinion.