Foie gras gets a very bad rap, as the concept of force-feeding animals, called “gavage” in the trade, is not a pleasant one. Now I could go on about how ridiculous it is to anthropomorphize avians, which have a very different physiology (no gag reflex, extremely tough linings in their throats, the ability to breathe and swallow independently, naturally fatty livers seasonally) from mammals, but that’s not the point today, and Anthony Bourdain can make the statement more astutely than can I.

As part of the Taste 3 conference, an offshoot of TED, James Beard award winner Dan Barber from Blue Hill Farms gave a talk on his experiences with a unique Spanish process for creating foie gras, which is both more emotionally appealing for the masses with respect to the process, as well as better tasting.

Overall, it is a beautifully idyllic vision of truly connecting with your ingredients and environment, and producing the best possible product as a result.

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