Results tagged “foiegras”

Pro-life zealots on the Berkeley City Council voted Tuesday night to pass a resolution supporting the city's position against the serving the deliciousness known as foie gras. The fattened liver dish, for those of you who don't know, is the plumped liver of a duck or goose that has been force-fed 20 percent of its healthy body weight. What it lacks in moral fiber, it more than makes up for in rich, full, savory flavor. After the vote, Berkeley Councilmember Jesse Arreguin whined to the Daily Cal, "The importance of this item is to raise awareness of the really inhumane practice of force-feeding geese and ducks to create foie gras." Restaurants serving the dish after the law goes into effect can be fined $1,000 per day. Tuesday's vote comes on the heels of San Francisco getting squeamish on the dish earlier this year. Also, for those of you curious about foie gras, you can taste it at one of these local restaurants that typically feature it on their menus.

Just after Ross Mirkarimi's pro-life hummus breath suggested a citywide ban on foie gras - you know, in addition to the other one set to go in 2012 -- Gavin Newsom also kowtowed to PETA by temporarily banning the hotly debated dish at all Plumjack restaurants. (Pft.) We say "temporarily" since they want to replace the right way too make the deliciously plumped duck/goose liver with some sort of "humane" way. (You're lucky you boast a superb happy hour, Jack Falstaff; otherwise, we'd be picketing outside your doors wearing this.)

Not learning the lesson Chicago had to after it attempted to / failed at banning (delicious) foie gras, Supervisor Ross Mirkarimi told SFGate about a new legislative idea dimly blinking in his noggin. Ahem:

Last week the Chicago City Council overturned its ban delicious, smooth, and flavorful foie gras. Rejoice, liver lovers! See, the process of making foie gras involves geese-fattening, which, more or less, means one has to shove food down the birds' throats. And some view the process as a bit cruel.

We received a nice note from Wendy over at KQED's Bay Area Bites Blog who tipped us off about the following opportunity: