![]() Made from the engorged livers of ducks and geese, opponents have been arguing forever that the force-feeding used to enlarge the organ up to eight times its normal size is inherently cruel, not only because of the “gavage” (re: a fancy word for sticking a metal feeding tube down the bird’s throat and pouring grain down the funnel at the top) itself, but also because having a giant, fatty liver causes tons of avian health problems. Matters of delectability aside, foie gras lovers face an uphill battle in the quest for kinder meat. But I appreciated the novelty enough to smuggle a can home, fry it up, and serve it to my then-boyfriend. Five years ago when I went to Paris, I ate it and liked (not loved) it. And before I forswore meat, I enjoyed plenty of it - including foie gras. To be completely honest, every once in a while, after making an embarrassing Portlandia-esque call to a restaurant, I even cave to my fried chicken craving. ![]() But for the record: I wasn’t into him, either.) For better or for worse, though, I’m also a total hypocrite: I’m not a vegan and I wear plenty of leather. ![]() “Strangely enough, a few twisted, angry people would like to take your foie gras away.”įull disclosure before I take this any further: While I don’t consider myself particularly “angry” or “twisted” ( at least not in the way Bourdain means), I am a vegetarian who opposes cruelty to animals - so much so that I recently exclaimed on a date, in full-on crazy voice, “chickens have families, too!” (Yeah, that guy never called. “There are few nicer things you can do for your holiday guests,” Anthony Bourdain tells us, “than serve them a delicious terrine of foie gras.” But Bourdain says foie gras lovers should watch out.
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