Sustainable Humane Foie Gras

Foie gras is French for “fatty liver,” and in order to produce this so-called delicacy, ducks are force fed abnormally large quantities of food, causing their livers to become diseased and swell up to ten times the normal size. (Caro 2009) People will tell you they love it, hate it or have never tasted it. In France it's ubiquitous. In the United States there is controversy regarding the act of overfeeding ducks to enlarge their livers constitutes cruelty to animals, the unhealthy living conditions and the inhumane farming practices.

            The question is whether the act of overfeeding ducks to enlarge their livers constitutes cruelty to animals. The argument from the anti-foie gras camp is that the ducks are force-fed extreme amounts of food from a tube stuck down their throats, which causes their livers to grow to about a third of their total body weight, which in turn incapacitates the animals. Defenders of foie (liver) gras (fat), say that the ducks do not have a gag reflex and are inherently prone to overeating. (Bonisteel 2009) So, the feeding tube does not cause discomfort.  This may be true, however these individual caged ducks are forced-feed three to five times a day for a two week period which causes the ducks to become deathly ill, they struggle to walk and breathe, and vomit up undigested food. (The Humane Society) To me this is a clear example of cruelty and torture to an animal that is farmed for the singular purpose of becoming a food product.

            Investigations (PETA) reveal the unhealthy living conditions that many ducks endure. Many develop foot infections, kidney necrosis, spleen damage, bruised and broken bills, and tumor-like lumps in their throats. Investigations at Hudson Valley Foie Gras revealed that ducks were crammed into filthy, feces-ridden sheds and that others were isolated in wire cages that were so small that they could barely move. (PETA). Investigators also observed barrels full of dead ducks who had choked to death or whose organs had ruptured during the traumatic force-feeding process. The investigators (PETA) rescued 15 ducks, including two who were being eaten alive by rats because they could not move.

  

There is an alternative to the production method of foie gras and a farmer from Spain named Eduardo Sousa is on the forefront of the foie gras wars. Eduardo raises geese on an idyllic farm in Spain. He provides them with a plentiful spread of regional foods, including figs, nuts and herbs, knowing that the geese will instinctively gorge on food in preparation for the coming winter and long migration south. (Abend 2009) Sousa’s geese each year roam freely, eating their fill of acorns and olives, on a farm that replicates the wild as closely as possible.  Chef Dan Barber, owner of Blue Hill Restaurant in New York, is working to recreate Sousa’s sustainable model for producing truly free-range foie gras from non-force-fed geese here in the United States. This is a step to the end of farm factories and the education of the consumer to really understand how the food we buy is produced.

In today’s world we’re really disassociated from who’s growing our food, where it’s coming from and how it’s getting to us. I believe with more education and attention to how farm animals are treated and feed before their eventual slaughter will help to give a better understanding of why this is so important to keep a happy and healthy balance with nature.

The Friday Breakfast Buffet

Whiffs of syrup and butter, bacon, and sausages, a sugary bouquet of fresh cut melons filled my nose the closer I got to my purpose. I along with several other classmates was ready to eat, salivating in anticipation of the yummy goodness awaiting me at the notorious Friday Buffet. Greeted at the door by the instructing Chefs’ in a cheerful and enthusiastic manner, that carried over to the clean and smiley faced culinary students with such wholeheartedness and devotion, I couldn’t help but feel happy and welcomed as I approached the buffet line.

The space was arranged in a horseshoe design separated into three main areas that wrapped around a spectacular presentation of freshly sliced watermelons, thick and juicy pineapple wedges, and ripe fat strawberries. Dotted by plates of tiramisu, white and chocolate layered filled raspberry cakes, and my favorite; sabayon, a delicate light custard topped with bright blueberries, yum!

I was directed to left at the start of the buffet where heaps of pinwheel pastries’ topped with jam and miniature spiced crumb cake muffins were laid out in an eye pleasing style. Next to that, was the hot food held in chafing dishes. Bright and fluffy scrambled eggs top with perfectly melted cheddar cheese, the hash browned potatoes were a tad burnt on the top, but still fairly flavorsome. There was also crispy bacon and sausage that looked so scrumptious; I almost forgot I’m a vegetarian.  Thank goodness for the fruit filled crepes!

At the back of the room was the carving station, this one featuring ham. The server slicing out healthy portions was dutiful and courteous as was his classmate next to him, representing another beautifully presented display. This time smoked salmon, with miniature crouton-like bagels, and a variety of herbed cream cheese spreads. My favorite was the scallion reduction-caper cream cheese. The sweetness of the scallions combined with salty capers whipped in soft cream cheese, then topped with a thick slice of smoked salmon, a definite stand out for me. It was a perfect illustration of well balanced flavors and texture, except for the bagel or lack thereof. Yes, I would have preferred a softer and bigger bagel.

The last station was the busiest by far, the ever popular omelet station. Looking around the room while I waited my turn to order, I could see my fellow classmates enjoying themselves. Everyone seemed to be pleased with the selections offered and the overall pleasantness felt in the room.   It was my turn to order, an omelet seemed too much for me to eat, so I ordered an egg over medium. Somehow this translated into a plain, one egg omelet. The students working this station were reasonably competent, but lacking slightly in experience. When I finally got my egg, it was submerged in oil. Disappointed, I choose not to eat it and took a fresh pineapple, orange juice instead.

Over all my experience was a good one as it usually is when attending the Friday Buffet.  The food is always tasty and well presented by happy smiling individuals. I’ve been to the Friday Buffet a few times before, and at each visit there are noticeable improvements; whether it is the food selections, or the appearance and arrangement of the buffet, and this time was no different.  A good buffet is not always easy to discover, but when one does there is a feeling of tremendous delight and fulfillment in both the belly, and the soul of the buffeter.