Chicago overturns ban on foie gras in restaurants

Dining on foie gras — a delicacy made of duck and goose liver — will soon be legal again in Chicago.

0

0

Blaze in Upstate NY Kills 15,000 Ducks

A blaze broke out at a warehouse rented by the nation's largest producer of foie gras, killing 15,000 ducks and puzzling fire investigators.

0

0

Foie Gras Removed From Puck Restaurants

Celebrity chef Wolfgang Puck is cooking up kinder, gentler menus. As part of a new initiative to fight animal cruelty, Puck said Thursday he will no longer serve foie gras, the fatty liver produced by overfeeding ducks and geese.

13

4

Foie Gras Ban in Chicago Is Flouted

Five months after the city ordered restaurants to stop selling foie gras, it's liver and let liver in Chicago.

5

2

Chicago Saying Au Revoir to Foie Gras

These are dangerous times for waterfowl in Chicago. With the city's ban on foie gras — a delicacy made of duck and goose liver — days away from going into effect, upscale restaurants in the city are serving it up like never before. They've put together special menus featuring it in course after course — searing it, chilling it, throwing it into salads and turning it into sauce.

8

5

"The donut wars," several blogs and news organizations called them, as if a platoon of cinnamon crullers were advancing on a phalanx of glazed. The dispatches from the front were numerous — and impassioned. This was clearly a contest of the utmost consequence.

1

0

Against force-feeding geese or duck in order to fatten their livers, Bilderberg, Carlton and Mövenpick are taking foie gras off the menu.

0

0

It's hard to resist Chef Daniel Boulud when he says "When it's Spring, eat lamb!"

1

0

Government agencies have outlawed these forbidden foods, but epicures love them. Here's what restaurateurs and other business owners around the U.S.

5

6

Farm Sanctuary Releases Statement on Fire at Foie Gras Facility that Killed 15,000

3

2

Philadelphia is the site of the latest battleground involving foie gras.

2

1

Animal rights activists (nofoiegras.org/) have scored serious blows against the practice of force-feeding ducks and geese to create the French delicacy Fois Gras.

1

0

A visit to the nation's largest foie gras farm sheds light on a growing debate. Feathers are flying in the battle that will determine whether you can serve foie gras in Philadelphia.

3

2

I've spent a great deal of my spare time over the past year reading all of the scientific studies and articles regarding foie gras production I could get my hands on, including the studies found here, here and here.

2

1

Alan Solomon of the University of Tennessee recently conducted a series of tests on mice to measure whether amyloidosis, an ailment akin to Mad Cow Disease, can be transmitted by eating duck or goose liver.

2

1

More than a cookbook for "Divine Indulgence," Katherine Alford (former executive sous-chef at the Quilted Giraffe, a four-star restaurant in NYC) gives us the history, the how, and the where, of acquiring, preparing, and serving these ultimate indulgences.

1

0

There has been a lot of feather ruffling the past year or so over foie gras. Tube feeding migratory birds to fatten their livers (a process now known as gavage) has been practiced for thousands years. Today, however, some argue that the process is animal cruelty.

19

23

Wolfgang Puck has joined in the campaign to cash in on the notoriety surrounding the myth of duck abuse and coincidentally drive US foie gras producers out of business.

3

1

With 2006 coming to a close, we polled a panel of Epicurious editors and contributors, plus top chefs and others in the food and drink industry, about the year's best and worst food trends, as well as their predictions and resolutions for the New Year.

2

1

On New Year's Eve, chefs tend to pull out all the stops, stacking their menus with sumptuous eats such as caviar, lobster and truffles.

2

0

WARNING: If animal cruelty makes you queasy or uneasy, this article may not be for you.

8

68