At one end of the foods and ethics spectrum of arguments there is the argument about GM foods – can it ever be cleared, in most people’s minds, to provide all the food necessary for a hungrily growing world? At the other end of the spectrum is the issue of how can those who like foie gras find a non-cruel way to produce it – this video is about the latter.
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.
Dan Barber is elegant, eloquent and provides a presentation almost as rich as foie gras itself. It is worthy of being the text for a PI (Philosophical Inquiry lesson). Its 20min long but it repays a full listen
One source of information about the traditional methods for producing foie gras is HERE
Soul Needs - One Garden 