A worker weighs a fresh duck liver. Dimitar Dilkoff/AFP/Getty ImagesFoie gras is at the center of debate in the California culinary world. More than 100 chefs are working to repeal a new law that would ban the force-feeding of ducks and sale of foie gras in the state starting on July 1. The chefs say foie gras can be produced humanely. But animal welfare advocates say the production of foie gras is cruel, and that any way you slice it the animals will suffer.

Original Broadcast: Wed, May 2, 2012 — 9:00 AM

Host: Michael Krasny


  • John Burton, California Democratic Party chair and former California Senate president pro tem
  • Mourad Lahlou, owner and chef of Aziza Restaurant and part of the coalition of chefs fighting the foie gras ban
  • Paul Shapiro, vice president of farm animal protection at the Humane Society of the United States
  • Rob Black, executive director of the Golden Gate Restaurant Association, which is spearheading the Coalition for Humane and Ethical Farming Standards (CHEFS)
KQED’s Forum: Foie Gras: To Ban or Not to Ban 8 May,2012Wendy Goodfriend


Wendy Goodfriend

I am the Senior Interactive Producer for KQED Food. I have designed and produced food-related websites and blogs for KQED including Bay Area Bites; Check, Please! Bay Area;  Taste This; Jacques Pepin’s websites; Weir Cooking in the City and KQED Food. When I am not creating and managing food websites I am taking photos and video of Bay Area Life and designing online navigation systems. My professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX. You can find me engaged in social media on Twitter @bayareabites and on Facebook at Bay Area Bites. I can also be found photoblogging at look2remember.

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