A restaurant in the Seattle suburb of Kirkland, WA, has been confirmed as the source of two recent Camplyobacter infections, causing health officials to warn the public about the dangers of eating foie gras.
Public health officials investigated an outbreak infecting “a single meal party” at Café Juanita, according to
Continue Reading 2 Camplyobacter cases linked to restaurant; foie gras suspected
A judge in California has overturned the state’s ban on foie gras. The delicacy is made from fattened duck liver and is produced using “gavage” — a method of force-feeding a bird through a tube inserted in its mouth. The ban was passed in 2004 and went into effect in
Continue Reading California’s Foie Gras Ban Overturned
When meat is outlawed — in this case fatty livers of geese or ducks — only outlaws will eat meat. Foodies are hoarding all the fatty geese or duck livers they can find, while new foie gras farmers may be setting up right across the border. Chefs are flaunting the
Continue Reading California Foie Gras Ban Turns Into a New Fight
