Many animal activists say the production of foie gras, which involves fattening geese and ducks so their livers expand, is cruel.
Will foie gras soon be a thing of the past?
New York City may soon ban the sale of the controversial food item.
A bill before City Council is proposing legislation that will stop foie gras from hitting shelves and dinner plates once and for all. If the proposed bill passes, anyone violating the law could be found guilty of a misdemeanor, fined $1,000 and imprisoned for up to a year.
Foie gras, which means “fatty liver” in French, is made by heavily feeding geese and ducks in order to enlarge their liver. Once expanded, the liver tastes buttery and smooth instead of bitter.
While the dish and production method have roots in ancient Egypt and 16th century Europe, foie gras is best known for its place in French cuisine.
Lately, however, it’s been the source of much controversy by animal lovers, who say the production, which often ends up with geese and ducks crammed in small cages and force fed, is cruel and inhumane.
Those supporting the ban, including Mayor Bill de Blasio and more than half of the council, say the proposed bill will only affect a tiny percentage of New Yorkers who can actually afford the dish.
But not everyone agrees.
The manager of Hudson Valley Foie Gras farm two hours north of New York City insists their ducks don’t suffer during the process, and small business owners and rural farmers will be the first to suffer if the ban goes through.
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