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A Humane Way to Produce Foie Gras
At the Taste3 conference, chef Dan Barber tells the story of a small farm in Spain that has found a humane way to produce foie gras.
Raising his geese in a natural environment, farmer Eduardo Sousa embodies the kind of food production Barber believes in:
The most ecological choice for food is also the most ethical choice for food whether we’re talking about brussel sprouts or foie gras. And it’s also almost always…the most delicious choice!
