Michael Ruhlman, on the potentially best foie gras ever: "Eduardo Sousa, a farmer in the Extremadura region of Spain is, according to chef Dan Barber, raising geese that bear the best foie gras the chef's tasted. The critical part of the story, though, is that Sousa does not force feed the geese. He apparently lets their inclination to gorge themselves, once required for migration, take care of the fattening and simply makes sure they have all they want."