Looking to draw attention to (cruel yet succulent) foie gras production and consumption, which will (technically) be banned in California come 2012, animal rights group Animal Legal Defense Fund stirred up a bit of media attention today after offering a rather patronizing gift to TV chef Anthony Bourdain. See, they would like to arrange to have Bourdain tested for hepatic lipidosis—which is, it seems, "the same dangerous liver disease that ducks and geese develop as a result of being force fed massive amounts of food prior to being slaughtered for foie gras." more ›

Chris Cosentino's Incanto in Noe Valley played host to something resembling a foie gras summit meeting on Tuesday. As EaterSF reports, a "who's who" of San Francisco chefs, representatives from local foie gras makers and general goose liver supporters met at Incanto to discuss the impending ban on foie gras in the state of California. Eater has a nice recap of yesterday's meeting, but here are some highlights from the front lines of the foie gras resistance: more ›

Oh, it's on, folks. Taking a stand against the pending 2012 ban on foie gras, Chef Russell Jackson will host a FU Foie Gras Dinner at Lafitte on Sunday, October 16. See, California will ban the sale and production of foie gras in July of 2012. Hawking the plumped up duck liver could result in a $1,000 fine. This dinner is Jackson's response. His menu will feature sustainable foie gras that has been "humanely sourced" and prepared in a variety of forms: cured, stewed, pureed, frozen, sweet and savory. Sample menus is as follows: more ›

When the state's foie gras ban goes into effect in July of 2012, California restaurants will have to pull the luxurious (yet allegedly cruel) item from their menus. Although producers claim it doesn't hurt the birds -- producers who make anywhere up to $15 million a year for the savory treat -- foie gras is made by force feeding ducks and geese to fatten their liver. When the ban goes into effect, the item will most likely turn into an underground treat for the artisan set. more ›

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. more ›

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.) more ›

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: more ›

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. more ›

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