Even California gets it right once in a while

[carolina73]

Look I am not PETA, I just support this law and still think (despite the article and the industries statement) that growing organs to unnatural size is inhumane. I'm not sold by the fact that the ducks still wanted food. But I'm not organizing a movement or anything. I'll just avoid it Like I do with veal, Don't believe I have ever eaten in anyway . Although giving California credit for something seemed novel.

It is not that you are not right about cruelty to animals.

This just shows CA wacky priorities. The people of CA should be standing outside the State House screaming "FOCUS" to them while they are in session.

[OLD GUY IN FLORIDA]

I've had foie gras once, and I got that in San Diego CA. It was ok, but I don't plan on going back just for the goose liver. Foie Gras is not the only thing that is manipulated to change the taste or texture of whatever you are eating. The other well known food of course is veal. I don't know, but I kind of think raising a cow or chicken just so you can kill and eat it is not very much higher than force feeding geese to enlarge their livers. Either way they have a date with the executioner at some point.

[donttread]

Agreed. Many years ago I had the French fois gras and it was fantastic and the humane domestic way doesn't compare at all. So now I quit all of it. The French fois gras was still the best thing I ever tasted, with maybe one exception.

You mean the best fowl or inclusive of everything?

[carolina73]

I had never had fois gras so I read a little about it. It turns out that it is natural and they do it to themselves naturally in preparation for migration. So they do it to themselves but just on their schedule.

[Mini Me]

I have hunted most of my life and still fish. I'm rural and understand that pork and beef does not grow on grocery store shelves and often shake my head at the animal rights crowd. I am a meat eater!
You will eat the DREADED VEAL and love it!
But apparently California banned force feeding geese and ducks in order to make a snobby dish I cannot pronounce but have long heard of. If memory serves, they give the bird a fatty liver to make the liver taste better.
Anyway, it's ridiculous and always has been, I quit eating Veal for similar reasons.
When a true farmer raises an animal for food it does not involve the equivalent of torture or a miserable existence.
Apparently, California banned the practice over a decade ago and the "farmers" can't seem to get over it. Their third challenge was declined by state SC.
What do you think?

https://www.aol.com/news/animal-righ...133347896.html

[Carl Young]

I've had foie gras once, and I got that in San Diego CA. It was ok, but I don't plan on going back just for the goose liver. Foie Gras is not the only thing that is manipulated to change the taste or texture of whatever you are eating. The other well known food of course is veal. I don't know, but I kind of think raising a cow or chicken just so you can kill and eat it is not very much higher than force feeding geese to enlarge their livers. Either way they have a date with the executioner at some point.

Calves, called 'weaners', are often used to 'freshen' cows in order to get more milk. Many years ago I had a small hobby farm and you could get one for $1 at an auction. They'd be pets until they got too big.

[Carl Young]

You mean the best fowl or inclusive of everything?

i meant the best fois gras from goose. There are areas of France which specialize in it but its also being banned in some places. It may go the way of fox hunting.

[Tahuyaman]

Let's put it this way, if they cared about babies and humans, then their save the animals cry would be reasonable to discuss.

That’s a valid thought.

[Tahuyaman]

I like foie gras. A lot.

I’ve tried it. It’s not something I will try again.

[Collateral Damage]

I've never had it that I know of. I'd give it a try, and judge from there.

My DO NOT EAT list is fairly short, from what I have tried. Lima beans are at the top of the list, along with store bought liver, scungilli and calamari.