(AU) Crying fowl, foie and wide

[AnimalConcerns.org]

What's good for the gourmet is all too often not so good for the
goose, writes Richard Cornish.

FOIE gras is French for "fat liver". It is restaurant shorthand for
sublime pleasure and luxury. In animal activist parlance it is two
despicable four-lettered words. It is the very dish that symbolises
the dichotomy between gastronomy and food ethics. The conflict lies
between the pleasure experienced by the consumer and the discomfort
experienced by the geese and ducks from which the product is derived.

Dan Barber, chef at Blue Hill restaurant in New York and a leader in
the global food ethics debate, nailed the situation when he said that,
"the problem for us chefs is that [foie gras] is so freakin'
delicious. It makes everything else you put it with taste incredible."

--
full story:
http://www.smh.com.au/environment/crying-fowl-foie-and-wide-20091125-jp8m.html

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