Fowl-Free Foie Gras
New York Times blogger Andrew C. Revkin proposes an intriguing alternative to force-feeding ducks and geese: keep the livers; free the ducks. Liver tissue is naturally regenerative anyway, as he points out, so why not please both consciences and palates by making test-tube meat?
The post also mentions a chickpea-based recipe for "Faux Gras," but Revkin admits that it does not taste much like the real thing.
Related
Ganso Iberico, The Ethical Foie Gras
0 Comments - Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
