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A chocolate tasting Foie Gras dish is created at the 'Un Dimanche A Paris' store on March 17, 2011 in Paris, France.
Time is running short on the legal consumption of delicious, fatty goose liver!
Foie gras will be banned in California starting Sunday. While animal activists are celebrating the end of force-feeding ducks and geese to fatten their livers before slaughter, culinary artists are lamenting the end of a passion-inspiring dish.
Some chefs say the force-feeding tubes aren’t torture, and that the livers of normally-fed birds that remain legal won’t really be foie gras. You won’t face criminal prosecution if you are caught red-forked with the banned liver dish, but anyone who uses the force-feeding techniques to raise birds for foie gras will face a fine of up to $1000.
LA Times Restaurant critic Jonathan Gold joins Patt to weight the ethical and culinary repercussions of the 2004 state law that finally takes effect this weekend.
Jonathan Gold will be hosting the “Flavors of L.A.” on Sunday, September 2nd from 11am-3pm as part of the Los Angeles Times “THE TASTE: Labor Day weekend celebration of the Southern California culinary scene"
Jonathan Gold, restaurant critic, Los Angeles Times
Wayne Pacelle, president, CEO, The Humane Society of the United States; author, "The Bond: Our kinship with animals, our call to defend them"