A Hamburger Today
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.