Jacques Pépin Talks Picky Eating, Foie Gras, and Paula Deen
Forbidden Foie Gras
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Photo by Wendy Goodfriend","publishDate":1335304834,"status":"inherit","parent":42187,"modified":1335304834,"caption":null,"credit":null,"description":null,"imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2012/04/steph-jp-serious.jpg","width":560,"height":312}},"fetchFailed":false,"isLoading":false},"bayareabites_41535":{"type":"attachments","id":"bayareabites_41535","meta":{"index":"attachments_1591205162","site":"bayareabites","id":"41535","found":true},"title":"Salt Cured Foie Gras Torchon","publishDate":1334206774,"status":"inherit","parent":41511,"modified":1334206774,"caption":null,"credit":null,"description":"Salt Cured Foie Gras Torchon","imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2012/04/2012-04-txoko-dishcrawl-foie-battle-stephanie-hua-lick-my-spoon-13.jpg","width":500,"height":333}},"fetchFailed":false,"isLoading":false}},"audioPlayerReducer":{"postId":"stream_live"},"authorsReducer":{"rachael-myrow":{"type":"authors","id":"251","meta":{"index":"authors_1591205172","id":"251","found":true},"name":"Rachael Myrow","firstName":"Rachael","lastName":"Myrow","slug":"rachael-myrow","email":"rmyrow@kqed.org","display_author_email":false,"staff_mastheads":["news"],"title":"Senior Editor of KQED's Silicon Valley News Desk","bio":"Rachael Myrow is Senior Editor of KQED's Silicon Valley News Desk. You can hear her work on \u003ca href=\"https://www.npr.org/search?query=Rachael%20Myrow&page=1\">NPR\u003c/a>, \u003ca href=\"https://theworld.org/people/rachael-myrow\">The World\u003c/a>, WBUR's \u003ca href=\"https://www.wbur.org/search?q=Rachael%20Myrow\">\u003ci>Here & Now\u003c/i>\u003c/a> and the BBC. \u003c/i>She also guest hosts for KQED's \u003ci>\u003ca href=\"https://www.kqed.org/forum/tag/rachael-myrow\">Forum\u003c/a>\u003c/i>. Over the years, she's talked with Kamau Bell, David Byrne, Kamala Harris, Tony Kushner, Armistead Maupin, Van Dyke Parks, Arnold Schwarzenegger and Tommie Smith, among others.\r\n\r\nBefore all this, she hosted \u003cem>The California Report\u003c/em> for 7+ years, reporting on topics like \u003ca href=\"https://soundcloud.com/rmyrow/on-a-mission-to-reform-assisted-living\">assisted living facilities\u003c/a>, the \u003ca href=\"https://www.npr.org/sections/alltechconsidered/2014/12/01/367703789/amazon-unleashes-robot-army-to-send-your-holiday-packages-faster\">robot takeover\u003c/a> of Amazon, and \u003ca href=\"https://www.kqed.org/bayareabites/50822/in-search-of-the-chocolate-persimmon\" rel=\"noopener noreferrer\">chocolate persimmons\u003c/a>.\r\n\r\nAwards? Sure: Peabody, Edward R. Murrow, Regional Edward R. Murrow, RTNDA, Northern California RTNDA, SPJ Northern California Chapter, LA Press Club, Golden Mic. Prior to joining KQED, Rachael worked in Los Angeles at KPCC and Marketplace. She holds degrees in English and journalism from UC Berkeley (where she got her start in public radio on KALX-FM).\r\n\r\nOutside of the studio, you'll find Rachael hiking Bay Area trails and whipping up Instagram-ready meals in her kitchen.","avatar":"https://secure.gravatar.com/avatar/87bf8cb5874e045cdff430523a6d48b1?s=600&d=blank&r=g","twitter":"rachaelmyrow","facebook":null,"instagram":null,"linkedin":"https://www.linkedin.com/in/rachaelmyrow/","sites":[{"site":"arts","roles":["administrator"]},{"site":"news","roles":["edit_others_posts","editor"]},{"site":"futureofyou","roles":["editor"]},{"site":"bayareabites","roles":["editor"]},{"site":"stateofhealth","roles":["editor"]},{"site":"science","roles":["editor"]},{"site":"food","roles":["editor"]},{"site":"forum","roles":["editor"]}],"headData":{"title":"Rachael Myrow | KQED","description":"Senior Editor of KQED's Silicon Valley News Desk","ogImgSrc":"https://secure.gravatar.com/avatar/87bf8cb5874e045cdff430523a6d48b1?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/87bf8cb5874e045cdff430523a6d48b1?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/rachael-myrow"},"stephanie":{"type":"authors","id":"5010","meta":{"index":"authors_1591205172","id":"5010","found":true},"name":"Stephanie Lucianovic","firstName":"Stephanie","lastName":"Lucianovic","slug":"stephanie","email":"svwl22@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"A former picky eater, Stephanie V.W. Lucianovic is a writer, editor, and lapsed cheesemonger in the San Francisco Bay Area. A culinary school grad with an English lit degree, she has written for CNN.com, MSNBC.com, Popular Science, The New York Times, The Washington Post, and The Boston Globe. Additionally, she has been writing for KQED's Bay Area Bites since its inception and is the website editor for KQED's Emmy-award winning show \"Check, Please! Bay Area.\"\r\n\r\nStephanie was an original recapper at Television Without Pity and worked on a line of cookbooks for William-Sonoma as well as in the back kitchen of a Jacques Pépin cooking show. Her first book, \u003cem>\u003ca href=\"http://www.amazon.com/Suffering-Succotash-Picky-Eaters-Understand/dp/0399537503/ref=sr_1_1?ie=UTF8&qid=1336686296&sr=8-1\">SUFFERING SUCCOTASH: A Picky Eater's Quest To Understand Why We Hate the Foods We Hate\u003c/a>\u003c/em> (Perigee Books, 2012) is a non-fiction narrative and a heartfelt and humorous exposé on the inner lives of picky eaters that Scientific American called \"hilarious\" and \"the perfect popular science book for a reader that doesn't think he or she wants to read a popular science book.\"\r\n\r\nStephanie lives in Menlo Park with her husband, three-year-old son, assorted cats, and has been blogging at \u003ca href=\"http://www.grubreport.com\">The Grub Report\u003c/a> for over a decade. \r\n\r\nFollow her on Twitter at \u003ca href=\"https://twitter.com/grubreport\">@grubreport\u003c/a>","avatar":"https://secure.gravatar.com/avatar/84d0f89a008bd17a3bf4cb32020d1543?s=600&d=blank&r=g","twitter":"grubreport","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Stephanie Lucianovic | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/84d0f89a008bd17a3bf4cb32020d1543?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/84d0f89a008bd17a3bf4cb32020d1543?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie"},"wendy-goodfriend":{"type":"authors","id":"5014","meta":{"index":"authors_1591205172","id":"5014","found":true},"name":"Wendy Goodfriend","firstName":"Wendy","lastName":"Goodfriend","slug":"wendy-goodfriend","email":"wendy@wendygoodfriend.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.","avatar":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twitter":null,"facebook":"bayareabites","instagram":null,"linkedin":"wendygoodfriend","sites":[{"site":"jpepinheart","roles":["administrator"]},{"site":"about","roles":["editor"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"science","roles":["administrator"]},{"site":"checkplease","roles":["subscriber"]},{"site":"food","roles":["author"]},{"site":"essentialpepin","roles":["administrator"]}],"headData":{"title":"Wendy Goodfriend | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/wendy-goodfriend"},"stephanie-im":{"type":"authors","id":"5037","meta":{"index":"authors_1591205172","id":"5037","found":true},"name":"Stephanie Hua","firstName":"Stephanie","lastName":"Hua","slug":"stephanie-im","email":"stephanieim1023@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Hua is the creator of \u003ca href=\"http://lickmyspoon.com\">Lick My Spoon\u003c/a>, a place for all things delicious. So far she has learned that she very much enjoys salted caramel anything, a good soup dumpling is worth a scalded tongue, and there is no room in life for non-fat cheese and crappy chocolate. Also, a barrel of cheese balls never ends well. \r\n\r\nStephanie has been known to choose her company based on how much they can pack it down. Ability to endure cramped quarters, sketchy back alleys, and uncharted paths to seek out that special dish is also a plus in her book. If you fit the criteria, drop a note. You’ll probably get along just fine.\r\n\r\nStephanie's writing and photography have been featured in Fodor's Travel, Wine Enthusiast Magazine, Serious Eats, and Sundance Channel. Follow her on \u003ca href=\"http://www.facebook.com/pages/Lick-My-Spoon/124276040932644\">Facebook\u003c/a> and \u003ca href=\"https://twitter.com/lickmyspoon\">@lickmyspoon\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g","twitter":"LickMySpoon","facebook":"pages/Lick-My-Spoon/124276040932644","instagram":null,"linkedin":"StephanieHua","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Hua | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-im"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_43005":{"type":"posts","id":"bayareabites_43005","meta":{"index":"posts_1591205157","site":"bayareabites","id":"43005","score":null,"sort":[1336564811000]},"guestAuthors":[],"slug":"last-hurrah-for-foie-gras","title":"Last Hurrah for Foie Gras","publishDate":1336564811,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/foie-gras560a.jpg\">\u003cimg class=\"alignnone size-full wp-image-43130\" title=\"Foie Gras salad\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/foie-gras560a.jpg\" alt=\"Foie Gras salad\" width=\"560\" height=\"352\">\u003c/a>\u003cbr>\n\u003cem>Asparagus and artichoke salad, with mizuna, toasted oats and foie gras.\u003c/em>\u003c/p>\n\u003cp>Unless something surprising happens, Californians will no longer see foie gras on restaurant menus starting July 1.\u003cstrong> \u003c/strong>A 2004 \u003ca href=\"http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=200320040SB1520\">state bill\u003c/a> enacted the ban, championed by then state Senate President Pro Tem John Burton, who told \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/03/kqeds-forum-foie-gras-to-ban-or-not-to-ban/\">KQED's Forum\u003c/a> he doesn't profess to be an expert on foie gras. He just wants to stop the force feeding of birds. \"I don't know why chefs can't make something that tastes like foie gras that doesn't mean they have to torture birds to do it.\"\u003c/p>\n\u003cp>The legislation gave California’s sole producer, \u003ca href=\"http://www.artisanfoiegras.com/\">Sonoma Foie Gras\u003c/a>, seven and a half years lead time to develop an alternative method of production considered humane. Founder/owner Guillermo Gonzalez tells KQED “Our last flock of ducks will be out of the farm by mid-June.”\u003c/p>\n\u003cp>In large part because of the lead time, many of California’s high end chefs say they were caught off guard. In an 11\u003csup>th\u003c/sup> hour protest, more than 100 \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2012/04/29/MN5A1OA7U6.DTL\">signed a petition\u003c/a> on behalf of the Coalition for Humane and Ethical Farming Standards (aka CHEFS) and sent it to Sacramento. It’s unclear how effective they can be politically, even though many have spent the last half year throwing foie gras themed dinners/fundraisers for the cause.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/russell-jackson200.jpg\">\u003cimg class=\"alignleft size-full wp-image-43116\" title=\"Russell Jackson\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/russell-jackson200.jpg\" alt=\"Russell Jackson\" width=\"200\" height=\"245\">\u003c/a>Like Food Gal \u003ca href=\"http://www.foodgal.com/2012/03/fighting-for-foie-gras/\">Carolyn Jung\u003c/a>, I attended the last “FU Fois Gras rEvolution” held by Russell Jackson, the chef/owner of the now closed Lafitte Restaurant. He still sells t-shirts that say \"I've got your foie gras right here, \u003ca href=\"http://lafittesf.com/swag.html\">m!@#$%f^&*er\u003c/a>.\" (Did I mention this is a heated debate?)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>What really gets in Jackson’s craw about SB 1520 is language he feels opens the door for California regulators to shut down most, if not all, poultry production in California.\u003c/p>\n\u003cp>“How big was your turkey at Thanksgiving this year?” he asks. “Read the law. It's there, in black and white.” He actually read part of the law to diners at Lafitte before they tucked into a six course meal starring foie gras.\u003c/p>\n\u003cp>\u003cstrong>Section of SB 1520\u003c/strong>\u003cbr>\n\u003cem>25980.\u003c/em>\u003cbr>\n\u003cem>For purposes of this section, the following terms have the following meanings:\u003c/em>\u003c/p>\n\u003cp>\u003cem>(a) A bird includes, but is not limited to, a duck or goose.\u003c/em>\u003c/p>\n\u003cp>\u003cem>(b) Force feeding a bird means a process that causes the bird to consume more food than a typical bird of the same species would consume voluntarily. Force feeding methods include, but are not limited to, delivering feed through a tube or other device inserted into the bird’s esophagus.\u003c/em>\u003c/p>\n\u003cp>I put Jackson’s charge to Bryan Pease, Co-founder and Board Chair of the \u003ca href=\"http://www.APRL.org\">Animal Protection and Rescue League\u003c/a> in San Diego. He replied “The law focuses narrowly on the cruel practice of force feeding ducks or geese to enlarge their livers beyond normal size. It would not affect any practices related to chickens, turkeys, or ordinary duck or geese farming, in which the birds can eat as much as they want but are not FORCED to eat (in this case with a long metal pipe) more than they would voluntarily.”\u003c/p>\n\u003cp>How you “read” the videos that depict the process of gavage (force feeding) depends on which videos you watch. If you take \u003ca href=\"http://www.youtube.com/watch?v=ABeWlY0KFv8\">Anthony Bourdain\u003c/a>'s word for it, “a few angry, twisted people” are misreading a process less objectionable than what you see people do to each other for a “pay per view film on the hotel channel.” If you take \u003ca href=\"http://www.youtube.com/watch?v=Ojvu7qHWqoM\">Kate Winslett\u003c/a>'s word for it, ducks and geese suffer a “terrifying and painful process” before being killed “for their diseased and bloated livers.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/lafitte560.jpg\">\u003cimg class=\"alignnone size-full wp-image-43114\" title=\"Diners at FU Fois Gras rEvolution\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/lafitte560.jpg\" alt=\"Diners at FU Fois Gras rEvolution\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Butcher paper blocks the diners' view of United for Animals protestors, but not their signs.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/25/jacques-pepin-talks-picky-eating-foie-gras-and-paula-deen/\">Jacques Pépin\u003c/a> told Bay Area Bites he feels the activists \"have no idea what they are talking about. And the worst is that they are righteous.\" Wolfgang Puck was one of the \u003ca href=\"http://sfist.com/2012/03/01/wolfgang_puck_sends_letter_to_resta.php\">famously righteous\u003c/a> chefs on the anti-foie gras side, until he was discovered \u003ca href=\"http://foodarts.com/news/features/16359/foie-and-its-discontents\">serving it at private events\u003c/a>, upon request.\u003c/p>\n\u003cp>Some predict a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/13/forbidden-foie-gras/\">black market will develop\u003c/a>, with the illicit goods smuggled in from places like New York, France and China. As Adrienne Hill reported for \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=13872710\">NPR\u003c/a>, Chicago chefs and diners found a way around a foie gras ban there. That said, it's much easier to circumvent a city-wide ban than a statewide ban.\u003c/p>\n\u003cp>As I reported for The California Report and NPR, animal rights activists estimate some 300 restaurants around California still serve foie gras. The protestors are mobilized to meet the chefs and diners wherever they meet to eat it. Dana Portnoy told me outside Lafitte that groups like United for Animals and the Animal Protection and Rescue League have such a strong sense of urgency “because the ducks are being tortured on a daily basis until the ban takes effect.”\u003c/p>\n\u003cp>Here's the California Report story that aired May 9.\u003cbr>\n\u003cobject width=\"335\" height=\"85\" classid=\"d27cdb6e-ae6d-11cf-96b8-444553540000\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201205090850b.xml\">\u003cparam name=\"src\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cembed width=\"335\" height=\"85\" type=\"application/x-shockwave-flash\" src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" flashvars=\"file=http://www.kqed.org/radio/archives/R201205090850b.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/PETA-560.jpg\">\u003cimg class=\"alignnone size-full wp-image-43115\" title=\"Julie Gillen of United for Animals\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/PETA-560.jpg\" alt=\"Julie Gillen of United for Animals\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Julie Gillen of United for Animals ran around to a back window as Lafitte diners ate six courses of foie gras, from appetizers to dessert.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Here’s a handy (but hardly comprehensive) list for foie gras fans and protesters alike. As you can see, the heavy concentrations are in LA, SF and Wine Country:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.alexanderssteakhouse.com/sf_site/san_francisco_information.html\">Alexander’s Steakhouse\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://amerestaurant.com/\">Ame\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://animalrestaurant.com/\">Animal\u003c/a> (LA)\u003c/li>\n\u003cli>\u003ca href=\"http://brassicanapavalley.com/\">Brassica\u003c/a> (St. Helena)\u003c/li>\n\u003cli>\u003ca href=\"http://www.bouchonbistro.com/\">Bouchon Bistro\u003c/a> (Yountville & Beverly Hills)\u003c/li>\n\u003cli>\u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://www.charliepalmer.com/Properties/DryCreekKitchen\">Charlie Palmer’s Dry Kitchen\u003c/a> (Healdsburg)\u003cstrong>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.cheztj.com/\">Chez TJ\u003c/a> (Mountain View)\u003c/li>\n\u003cli>\u003ca href=\"http://www.cyrusrestaurant.com/\">Cyrus\u003c/a> (Healdsburg)\u003c/li>\n\u003cli>\u003ca href=\"http://www.theeveleigh.com/\">Eveleigh\u003c/a> (West Hollywood)\u003c/li>\n\u003cli>\u003ca href=\"http://www.havengastropub.com/\">Haven Gastropub+Brewery\u003c/a> (Pasadena)\u003c/li>\n\u003cli>\u003ca href=\"http://mvink.com/food/\">INK\u003c/a> (Los Angeles)\u003c/li>\n\u003cli>\u003ca href=\"http://incanto.biz/\">Incanto\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://www.jirafferestaurant.com/\">Jiraffe\u003c/a> (Santa Monica)\u003c/li>\n\u003cli>\u003ca href=\"http://www.kj.com/\">Kendall Jackson\u003c/a> (Healdsburg)\u003c/li>\n\u003cli>\u003ca href=\"http://www.lafolie.com/\">La Folie\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://www.laseinebg.com/\">La Seine\u003c/a> (Beverly Hills)\u003c/li>\n\u003cli>\u003ca href=\"http://www.bardessono.com/restaurant_bar/\">Lucy at Bardessono\u003c/a> (Yountville)\u003c/li>\n\u003cli>\u003ca href=\"http://www.ludolefebvre.com/ludobites\">LudoBites\u003c/a> (LA)\u003c/li>\n\u003cli>\u003ca href=\"http://www.martinswestgp.com/\">Martins West\u003c/a> (Redwood City)\u003c/li>\n\u003cli>\u003ca href=\"http://melisse.com/\">Mélisse\u003c/a> (Santa Monica)\u003c/li>\n\u003cli>\u003ca href=\"http://www.michaelsonnaples.com/\">Michaels on Naples\u003c/a> (Long Beach)\u003c/li>\n\u003cli>\u003ca href=\"http://morimotonapa.com/\">Morimoto Napa\u003c/a> (Napa)\u003c/li>\n\u003cli>\u003ca href=\"http://www.onemarket.com/\">One Market\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://www.patinagroup.com/\">Patina Group\u003c/a> (statewide)\u003c/li>\n\u003cli>\u003ca href=\"http://www.plumedhorse.com/\">Plumed Horse\u003c/a> (Saratoga)\u003c/li>\n\u003cli>\u003ca href=\"http://www.providencela.com/\">Providence\u003c/a> (Los Angeles)\u003c/li>\n\u003cli>\u003ca href=\"http://www.thompsonhotels.com/hotels/la/hollywood-roosevelt/eat/public-kitchen-and-bar\">Public Bar and Kitchen\u003c/a> (LA)\u003c/li>\n\u003cli>\u003ca href=\"http://www.thescdsf.com/SubCulture_Dining/Avenger_Series.html\">SubCulture Dining\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://www.terrarestaurant.com/\">Terra\u003c/a> (St. Helena)\u003c/li>\n\u003cli>\u003ca href=\"http://www.frenchlaundry.com/\">The French Laundry\u003c/a> (Yountville)\u003c/li>\n\u003cli>\u003ca href=\"http://www.therestaurantatmeadowood.com/\">The Restaurant at Meadowood\u003c/a> (St. Helena)\u003c/li>\n\u003cli>\u003ca href=\"http://www.roycela.com/\">The Royce at The Langham\u003c/a> (Pasadena)\u003c/li>\n\u003cli>\u003ca href=\"http://www.txokosf.com/\">Txoko\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://www.waterlooandcity.com/\">Waterloo & City\u003c/a> (Culver City)\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"Unless something surprising happens, Californians will no longer see foie gras on restaurant menus starting July 1. A 2004 state bill enacted the ban, championed by then state Senate President Pro Tem John Burton, who told KQED's Forum he doesn't profess to be an expert on foie gras. He just wants to stop the force feeding of birds. \"I don't know why chefs can't make something that tastes like foie gras that doesn't mean they have to torture birds to do it.\"","status":"publish","parent":0,"modified":1336876137,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1039},"headData":{"title":"Last Hurrah for Foie Gras | KQED","description":"Unless something surprising happens, Californians will no longer see foie gras on restaurant menus starting July 1. A 2004 state bill enacted the ban, championed by then state Senate President Pro Tem John Burton, who told KQED's Forum he doesn't profess to be an expert on foie gras. He just wants to stop the force feeding of birds. "I don't know why chefs can't make something that tastes like foie gras that doesn't mean they have to torture birds to do it."","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"43005 http://blogs.kqed.org/bayareabites/?p=43005","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/05/09/last-hurrah-for-foie-gras/","disqusTitle":"Last Hurrah for Foie Gras","path":"/bayareabites/43005/last-hurrah-for-foie-gras","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/foie-gras560a.jpg\">\u003cimg class=\"alignnone size-full wp-image-43130\" title=\"Foie Gras salad\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/foie-gras560a.jpg\" alt=\"Foie Gras salad\" width=\"560\" height=\"352\">\u003c/a>\u003cbr>\n\u003cem>Asparagus and artichoke salad, with mizuna, toasted oats and foie gras.\u003c/em>\u003c/p>\n\u003cp>Unless something surprising happens, Californians will no longer see foie gras on restaurant menus starting July 1.\u003cstrong> \u003c/strong>A 2004 \u003ca href=\"http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=200320040SB1520\">state bill\u003c/a> enacted the ban, championed by then state Senate President Pro Tem John Burton, who told \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/03/kqeds-forum-foie-gras-to-ban-or-not-to-ban/\">KQED's Forum\u003c/a> he doesn't profess to be an expert on foie gras. He just wants to stop the force feeding of birds. \"I don't know why chefs can't make something that tastes like foie gras that doesn't mean they have to torture birds to do it.\"\u003c/p>\n\u003cp>The legislation gave California’s sole producer, \u003ca href=\"http://www.artisanfoiegras.com/\">Sonoma Foie Gras\u003c/a>, seven and a half years lead time to develop an alternative method of production considered humane. Founder/owner Guillermo Gonzalez tells KQED “Our last flock of ducks will be out of the farm by mid-June.”\u003c/p>\n\u003cp>In large part because of the lead time, many of California’s high end chefs say they were caught off guard. In an 11\u003csup>th\u003c/sup> hour protest, more than 100 \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2012/04/29/MN5A1OA7U6.DTL\">signed a petition\u003c/a> on behalf of the Coalition for Humane and Ethical Farming Standards (aka CHEFS) and sent it to Sacramento. It’s unclear how effective they can be politically, even though many have spent the last half year throwing foie gras themed dinners/fundraisers for the cause.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/russell-jackson200.jpg\">\u003cimg class=\"alignleft size-full wp-image-43116\" title=\"Russell Jackson\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/russell-jackson200.jpg\" alt=\"Russell Jackson\" width=\"200\" height=\"245\">\u003c/a>Like Food Gal \u003ca href=\"http://www.foodgal.com/2012/03/fighting-for-foie-gras/\">Carolyn Jung\u003c/a>, I attended the last “FU Fois Gras rEvolution” held by Russell Jackson, the chef/owner of the now closed Lafitte Restaurant. He still sells t-shirts that say \"I've got your foie gras right here, \u003ca href=\"http://lafittesf.com/swag.html\">m!@#$%f^&*er\u003c/a>.\" (Did I mention this is a heated debate?)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>What really gets in Jackson’s craw about SB 1520 is language he feels opens the door for California regulators to shut down most, if not all, poultry production in California.\u003c/p>\n\u003cp>“How big was your turkey at Thanksgiving this year?” he asks. “Read the law. It's there, in black and white.” He actually read part of the law to diners at Lafitte before they tucked into a six course meal starring foie gras.\u003c/p>\n\u003cp>\u003cstrong>Section of SB 1520\u003c/strong>\u003cbr>\n\u003cem>25980.\u003c/em>\u003cbr>\n\u003cem>For purposes of this section, the following terms have the following meanings:\u003c/em>\u003c/p>\n\u003cp>\u003cem>(a) A bird includes, but is not limited to, a duck or goose.\u003c/em>\u003c/p>\n\u003cp>\u003cem>(b) Force feeding a bird means a process that causes the bird to consume more food than a typical bird of the same species would consume voluntarily. Force feeding methods include, but are not limited to, delivering feed through a tube or other device inserted into the bird’s esophagus.\u003c/em>\u003c/p>\n\u003cp>I put Jackson’s charge to Bryan Pease, Co-founder and Board Chair of the \u003ca href=\"http://www.APRL.org\">Animal Protection and Rescue League\u003c/a> in San Diego. He replied “The law focuses narrowly on the cruel practice of force feeding ducks or geese to enlarge their livers beyond normal size. It would not affect any practices related to chickens, turkeys, or ordinary duck or geese farming, in which the birds can eat as much as they want but are not FORCED to eat (in this case with a long metal pipe) more than they would voluntarily.”\u003c/p>\n\u003cp>How you “read” the videos that depict the process of gavage (force feeding) depends on which videos you watch. If you take \u003ca href=\"http://www.youtube.com/watch?v=ABeWlY0KFv8\">Anthony Bourdain\u003c/a>'s word for it, “a few angry, twisted people” are misreading a process less objectionable than what you see people do to each other for a “pay per view film on the hotel channel.” If you take \u003ca href=\"http://www.youtube.com/watch?v=Ojvu7qHWqoM\">Kate Winslett\u003c/a>'s word for it, ducks and geese suffer a “terrifying and painful process” before being killed “for their diseased and bloated livers.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/lafitte560.jpg\">\u003cimg class=\"alignnone size-full wp-image-43114\" title=\"Diners at FU Fois Gras rEvolution\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/lafitte560.jpg\" alt=\"Diners at FU Fois Gras rEvolution\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Butcher paper blocks the diners' view of United for Animals protestors, but not their signs.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/25/jacques-pepin-talks-picky-eating-foie-gras-and-paula-deen/\">Jacques Pépin\u003c/a> told Bay Area Bites he feels the activists \"have no idea what they are talking about. And the worst is that they are righteous.\" Wolfgang Puck was one of the \u003ca href=\"http://sfist.com/2012/03/01/wolfgang_puck_sends_letter_to_resta.php\">famously righteous\u003c/a> chefs on the anti-foie gras side, until he was discovered \u003ca href=\"http://foodarts.com/news/features/16359/foie-and-its-discontents\">serving it at private events\u003c/a>, upon request.\u003c/p>\n\u003cp>Some predict a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/13/forbidden-foie-gras/\">black market will develop\u003c/a>, with the illicit goods smuggled in from places like New York, France and China. As Adrienne Hill reported for \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=13872710\">NPR\u003c/a>, Chicago chefs and diners found a way around a foie gras ban there. That said, it's much easier to circumvent a city-wide ban than a statewide ban.\u003c/p>\n\u003cp>As I reported for The California Report and NPR, animal rights activists estimate some 300 restaurants around California still serve foie gras. The protestors are mobilized to meet the chefs and diners wherever they meet to eat it. Dana Portnoy told me outside Lafitte that groups like United for Animals and the Animal Protection and Rescue League have such a strong sense of urgency “because the ducks are being tortured on a daily basis until the ban takes effect.”\u003c/p>\n\u003cp>Here's the California Report story that aired May 9.\u003cbr>\n\u003cobject width=\"335\" height=\"85\" classid=\"d27cdb6e-ae6d-11cf-96b8-444553540000\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201205090850b.xml\">\u003cparam name=\"src\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cembed width=\"335\" height=\"85\" type=\"application/x-shockwave-flash\" src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" flashvars=\"file=http://www.kqed.org/radio/archives/R201205090850b.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/PETA-560.jpg\">\u003cimg class=\"alignnone size-full wp-image-43115\" title=\"Julie Gillen of United for Animals\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/PETA-560.jpg\" alt=\"Julie Gillen of United for Animals\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Julie Gillen of United for Animals ran around to a back window as Lafitte diners ate six courses of foie gras, from appetizers to dessert.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Here’s a handy (but hardly comprehensive) list for foie gras fans and protesters alike. As you can see, the heavy concentrations are in LA, SF and Wine Country:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.alexanderssteakhouse.com/sf_site/san_francisco_information.html\">Alexander’s Steakhouse\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://amerestaurant.com/\">Ame\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://animalrestaurant.com/\">Animal\u003c/a> (LA)\u003c/li>\n\u003cli>\u003ca href=\"http://brassicanapavalley.com/\">Brassica\u003c/a> (St. Helena)\u003c/li>\n\u003cli>\u003ca href=\"http://www.bouchonbistro.com/\">Bouchon Bistro\u003c/a> (Yountville & Beverly Hills)\u003c/li>\n\u003cli>\u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://www.charliepalmer.com/Properties/DryCreekKitchen\">Charlie Palmer’s Dry Kitchen\u003c/a> (Healdsburg)\u003cstrong>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.cheztj.com/\">Chez TJ\u003c/a> (Mountain View)\u003c/li>\n\u003cli>\u003ca href=\"http://www.cyrusrestaurant.com/\">Cyrus\u003c/a> (Healdsburg)\u003c/li>\n\u003cli>\u003ca href=\"http://www.theeveleigh.com/\">Eveleigh\u003c/a> (West Hollywood)\u003c/li>\n\u003cli>\u003ca href=\"http://www.havengastropub.com/\">Haven Gastropub+Brewery\u003c/a> (Pasadena)\u003c/li>\n\u003cli>\u003ca href=\"http://mvink.com/food/\">INK\u003c/a> (Los Angeles)\u003c/li>\n\u003cli>\u003ca href=\"http://incanto.biz/\">Incanto\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://www.jirafferestaurant.com/\">Jiraffe\u003c/a> (Santa Monica)\u003c/li>\n\u003cli>\u003ca href=\"http://www.kj.com/\">Kendall Jackson\u003c/a> (Healdsburg)\u003c/li>\n\u003cli>\u003ca href=\"http://www.lafolie.com/\">La Folie\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://www.laseinebg.com/\">La Seine\u003c/a> (Beverly Hills)\u003c/li>\n\u003cli>\u003ca href=\"http://www.bardessono.com/restaurant_bar/\">Lucy at Bardessono\u003c/a> (Yountville)\u003c/li>\n\u003cli>\u003ca href=\"http://www.ludolefebvre.com/ludobites\">LudoBites\u003c/a> (LA)\u003c/li>\n\u003cli>\u003ca href=\"http://www.martinswestgp.com/\">Martins West\u003c/a> (Redwood City)\u003c/li>\n\u003cli>\u003ca href=\"http://melisse.com/\">Mélisse\u003c/a> (Santa Monica)\u003c/li>\n\u003cli>\u003ca href=\"http://www.michaelsonnaples.com/\">Michaels on Naples\u003c/a> (Long Beach)\u003c/li>\n\u003cli>\u003ca href=\"http://morimotonapa.com/\">Morimoto Napa\u003c/a> (Napa)\u003c/li>\n\u003cli>\u003ca href=\"http://www.onemarket.com/\">One Market\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://www.patinagroup.com/\">Patina Group\u003c/a> (statewide)\u003c/li>\n\u003cli>\u003ca href=\"http://www.plumedhorse.com/\">Plumed Horse\u003c/a> (Saratoga)\u003c/li>\n\u003cli>\u003ca href=\"http://www.providencela.com/\">Providence\u003c/a> (Los Angeles)\u003c/li>\n\u003cli>\u003ca href=\"http://www.thompsonhotels.com/hotels/la/hollywood-roosevelt/eat/public-kitchen-and-bar\">Public Bar and Kitchen\u003c/a> (LA)\u003c/li>\n\u003cli>\u003ca href=\"http://www.thescdsf.com/SubCulture_Dining/Avenger_Series.html\">SubCulture Dining\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://www.terrarestaurant.com/\">Terra\u003c/a> (St. Helena)\u003c/li>\n\u003cli>\u003ca href=\"http://www.frenchlaundry.com/\">The French Laundry\u003c/a> (Yountville)\u003c/li>\n\u003cli>\u003ca href=\"http://www.therestaurantatmeadowood.com/\">The Restaurant at Meadowood\u003c/a> (St. Helena)\u003c/li>\n\u003cli>\u003ca href=\"http://www.roycela.com/\">The Royce at The Langham\u003c/a> (Pasadena)\u003c/li>\n\u003cli>\u003ca href=\"http://www.txokosf.com/\">Txoko\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://www.waterlooandcity.com/\">Waterloo & City\u003c/a> (Culver City)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/43005/last-hurrah-for-foie-gras","authors":["251"],"categories":["bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_1875","bayareabites_2035","bayareabites_34","bayareabites_1807","bayareabites_1873"],"tags":["bayareabites_10420","bayareabites_1786","bayareabites_10323","bayareabites_8665","bayareabites_8664"],"featImg":"bayareabites_43114","label":"bayareabites"},"bayareabites_42744":{"type":"posts","id":"bayareabites_42744","meta":{"index":"posts_1591205157","site":"bayareabites","id":"42744","score":null,"sort":[1336057235000]},"guestAuthors":[],"slug":"kqeds-forum-foie-gras-to-ban-or-not-to-ban","title":"KQED's Forum: Foie Gras: To Ban or Not to Ban","publishDate":1336057235,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/FoieGrasWorker20120501.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/FoieGrasWorker20120501.jpg\" alt=\"A worker weighs a fresh duck liver. Dimitar Dilkoff/AFP/Getty Images\" title=\"A worker weighs a fresh duck liver. Dimitar Dilkoff/AFP/Getty Images\" width=\"248\" height=\"140\" class=\"alignleft size-full wp-image-42747\">\u003c/a>Foie 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.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201205020900\">Original Broadcast:\u003c/a> Wed, May 2, 2012 -- 9:00 AM\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201205020900.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201205020900.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Host: Michael Krasny\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>John Burton, California Democratic Party chair and former California Senate president pro tem\u003c/li>\n\u003cli>Mourad Lahlou, owner and chef of \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a> Restaurant and part of the coalition of chefs fighting the foie gras ban\u003c/li>\n\u003cli>Paul Shapiro, vice president of farm animal protection at the \u003ca href=\"http://www.humanesociety.org/\">Humane Society of the United States\u003c/a>\u003c/li>\n\u003cli>Rob Black, executive director of the \u003ca href=\"http://ggra.org/\">Golden Gate Restaurant Association\u003c/a>, which is spearheading the Coalition for Humane and Ethical Farming Standards (\u003ca href=\"http://chefstandards.com/\">CHEFS\u003c/a>)\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Foie 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.","status":"publish","parent":0,"modified":1336532038,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":5,"wordCount":162},"headData":{"title":"KQED's Forum: Foie Gras: To Ban or Not to Ban | KQED","description":"Foie 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.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"42744 http://blogs.kqed.org/bayareabites/?p=42744","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/05/03/kqeds-forum-foie-gras-to-ban-or-not-to-ban/","disqusTitle":"KQED's Forum: Foie Gras: To Ban or Not to Ban","path":"/bayareabites/42744/kqeds-forum-foie-gras-to-ban-or-not-to-ban","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/FoieGrasWorker20120501.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/FoieGrasWorker20120501.jpg\" alt=\"A worker weighs a fresh duck liver. Dimitar Dilkoff/AFP/Getty Images\" title=\"A worker weighs a fresh duck liver. Dimitar Dilkoff/AFP/Getty Images\" width=\"248\" height=\"140\" class=\"alignleft size-full wp-image-42747\">\u003c/a>Foie 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.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201205020900\">Original Broadcast:\u003c/a> Wed, May 2, 2012 -- 9:00 AM\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201205020900.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201205020900.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Host: Michael Krasny\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>John Burton, California Democratic Party chair and former California Senate president pro tem\u003c/li>\n\u003cli>Mourad Lahlou, owner and chef of \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a> Restaurant and part of the coalition of chefs fighting the foie gras ban\u003c/li>\n\u003cli>Paul Shapiro, vice president of farm animal protection at the \u003ca href=\"http://www.humanesociety.org/\">Humane Society of the United States\u003c/a>\u003c/li>\n\u003cli>Rob Black, executive director of the \u003ca href=\"http://ggra.org/\">Golden Gate Restaurant Association\u003c/a>, which is spearheading the Coalition for Humane and Ethical Farming Standards (\u003ca href=\"http://chefstandards.com/\">CHEFS\u003c/a>)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/42744/kqeds-forum-foie-gras-to-ban-or-not-to-ban","authors":["5014"],"categories":["bayareabites_109","bayareabites_63","bayareabites_45","bayareabites_2035","bayareabites_34","bayareabites_1807"],"tags":["bayareabites_250","bayareabites_1786","bayareabites_10323","bayareabites_1325"],"featImg":"bayareabites_42747","label":"bayareabites"},"bayareabites_42187":{"type":"posts","id":"bayareabites_42187","meta":{"index":"posts_1591205157","site":"bayareabites","id":"42187","score":null,"sort":[1335360008000]},"guestAuthors":[],"slug":"jacques-pepin-talks-picky-eating-foie-gras-and-paula-deen","title":"Jacques Pépin Talks Picky Eating, Foie Gras, and Paula Deen","publishDate":1335360008,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/steph-jp-serious.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/steph-jp-serious.jpg\" alt=\"Stephanie Lucianovic interviews Jacques Pepin in the KQED Greenroom. Photo by Wendy Goodfriend\" title=\"Stephanie Lucianovic interviews Jacques Pepin in the KQED Greenroom. Photo by Wendy Goodfriend\" width=\"560\" height=\"312\" class=\"alignnone size-full wp-image-42313\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Stephanie Lucianovic interviews Jacques Pépin in the KQED Greenroom.\u003c/strong>\u003cbr>\nPhotos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>It is nothing new to say that Jacques Pépin has been a personal inspiration for me. I wish I could be more original, but there it is. Watching him with Julia Child in their WGBH show \u003ca href=\"http://www.hulu.com/julia-and-jacques-cooking-at-home\">\u003cem>Julia & Jacques Cooking at Home\u003c/em>\u003c/a> in 2000 was one of my earlier impetuses to start cooking and trying more foods to roust me from the picky rut I'd been in for 27 years. Seven years later while working with him on his KQED show \u003ca href=\"http://www.grubreport.com/soupdujour/fastfood.html\">\u003cem>More Fast Food My Way\u003c/em>\u003c/a>, Jacques said something to me around which I built an entire chapter of my first book. Today, I was able to hand Jacques a galley copy of that book and sit down with him for an hour to talk about picky eating, foie gras, and Paula Deen.\u003c/p>\n\u003cp>I really wish I could write out Jacques' voluptuous accent phonetically without it looking like I'm making fun of him. His cadence is just so enchanting, it makes you want to sit back with a glass of slow-sipping Calvados, close your eyes, and simply listen to all his stories.\u003c/p>\n\u003cp>Sadly, with no Calvados on hand and an interview to conduct, I jump right into our interview by asking Jacques to elaborate on something he wrote in the foreword of \u003ca href=\"http://blogs.kqed.org/essentialpepin/book-dvds/\">\u003cem>Essential Pépin\u003c/em>\u003c/a>: \"The appetites of a young, middle-aged, and an older man are different...\" Leaning back in the couch in KQED's \u003ca href=\"http://blogs.kqed.org/checkplease/2006/10/25/its-not-easy-being-green/\">greenroom\u003c/a>, Jacques notes that as you get older your metabolism changes, but also that, \"as a young chef, you tend to add to the plate. To add, to add, to add! And as you get older, you start to clean up, clean up, clean up the plate! Until you are left with the essential thing: \u003cem>that\u003c/em> tomato right there, \u003cem>that\u003c/em> olive oil, at \u003cem>that\u003c/em> temperature.\" I wonder aloud if this a function of being a young chef, of trying to impress people. \"It's a function of life,\" Jacques tells me and likens it to being a painter. \"An artist is going to clean, a kind of a purification. You go through a process to get more to the essential of whatever you are working on.\"\u003c/p>\n\u003cp>One could hypothesize that so-called picky children are like this. They start with the essentials, the simple foods, and later they will add more and more to that repertoire. When they are taking in so much information at once as they develop and grow, it makes sense that they would stick with foods that are comforting and familiar to them. Things they can count on. Some people, like me, might go into adulthood as a picky eater and, as I researched and detailed in my book, the reasons for why or how that happens are many. But concentrating on the picky children who seem to plague parents so much more today than they did back when my parents were raising me, I ask Jacques whether his daughter Claudine ever went through a picky stage.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Sure, absolutely!\" Jacques responds instantly. \"Claudine loved string bean stew and all of a sudden, she hated string beans. And I said, 'Fine, you don't have to eat it.' And certainly, she loved snails, because she was three years old and she loved garlic and the butter and all that too, until she was six or seven and then she's at school and her friends said, 'YUCK! You're eating that?' And that's it -- no more of them!\" Jacques laughs and acknowledges that when kids reach a certain age, they want to conform to the other children around them. \u003c/p>\n\u003cp>Like my parents, Jacques' approach to Claudine going off string beans and escargot was to shrug it off. It didn't bother him, and he didn't get upset about it. Additionally, when it turned out that Claudine favored more unusual vegetables -- artichokes and Brussels sprouts -- Jacques didn't make a big deal about that, either. \"It's not like I went on my knees and said, 'Oh, my god!' No, we didn't even mention it. It doesn't even exist. It's there, you eat it. It comes, it goes.\"\u003c/p>\n\u003cp>I mention my feeling that today's parents are way more worried about picky eaters than in the past and, along with this, they expect their children to have accomplished palates at such a young age. Jacques' response is that America is a country of extremes. We go from 15-hour dishes to 15-second microwave dinners, and that there was a time where food wasn't really discussed at the table. It was there and you ate it. However, now we have the opposite situation where we're discussing and analyzing everything and expecting our kids to do the same. \"The kid is not meant to do that. No, the kid is just meant to enjoy the food, eat it, and that's it,\" Jacques pronounces. \u003c/p>\n\u003cp>When Claudine was a child, Jacques use to take her to New York. Just the two of them. They would stay in a hotel and go to a movie, and after the movie, they would eat at restaurants like Brasserie or Lutèce. However, Claudine was used to all those fancy restaurants by the time she was six or seven, and on one visit, Jacques -- imitating Claudine's long-suffering tones -- says she asked, \"Can we go to Burger King?\" Jacques laughs and says his response was, \"Okay, fine!\"\u003c/p>\n\u003cp>There you go, just like Julia Child proudly admitted her affinity for McDonald's fries, Jacques Pépin, the celebrated chef who cooked for the likes of Charles de Gaulle and who chefs today admire and revere, had no problem taking his daughter to Burger King.\u003c/p>\n\u003cp>\"The food follows your mood, follows the season, follows the ingredient. And don't talk too much, analyze it too much, just enjoy it.\" Laughing as he cites people's reaction to freaking out over putting butter on bread, Jacques explains, \"I say, 'Look, if you don't want to eat butter, don't eat it. Because if you eat it, you aren't going to digest it the right way. Your gastric juices are going to come back and you're going to have sourness. Don't eat it if it disturbs you. You have to be happy. You have to be happy when you cook and certainly you have to be happy when you eat.\"\u003c/p>\n\u003cp>As our conversation naturally turned from eating with kids to cooking with kids, Jacques told me that last week his eight-year-old granddaughter Shorey said to Claudine, \"Mom, I think want to cook with Jacques.\" Claudine's response was, \"Well, that's fine, darling, but I don't think you should call your grandfather Jacques.\" Shorey started crying and said, \"I didn't mean him, I want to cook with Jacques Torres!\" As Jacques pronounces this famous chocolatier's name, his voice chokes with appreciative mirth.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/steph-jp-laughing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/steph-jp-laughing.jpg\" alt=\"Stephanie Lucianovic interviews Jacques Pépin in the KQED Green Room. Photo by Wendy Goodfriend\" title=\"Stephanie Lucianovic interviews Jacques Pépin in the KQED Green Room. Photo by Wendy Goodfriend\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-42315\">\u003c/a>\u003c/p>\n\u003cp>I didn't intend to get into food politics, but after Jacques tells me his publishers thought skinning a rabbit on the DVD accompaniment to \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">\u003cem>Essential Pepin\u003c/em>\u003c/a> was too traumatizing (adding that if he killed and skinned a rabbit on stage, \"I would probably be assassinated more than if I killed my wife!\"), Jacques himself brings up the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/13/forbidden-foie-gras/\">California foie gras ban\u003c/a>. \u003c/p>\n\u003cp>\"They have no idea what they are talking about. And the worst is that they are righteous,\" Jacques announces. Stating that no one would pass a law banning the large industrial chicken farms that abuse their poultry with beak trimming and other atrocities, Jacques details that the way foie gras-destined ducks are treated is actually a \"natural process\" that both the Ancient Egyptians and Romans practiced long before the French came along. \u003c/p>\n\u003cp>Way back then it was discovered that when a duck or goose was killed at migration time, the liver was twice as large as normal. Additionally, it was noted that after migration, the liver shrank down again. Jacques explains this is the liver's reaction to the overeating that is necessary for sustained migration. The Egyptians and Romans learned they could overfeed the ducks outside of migration and achieve this same affect. \"But if you've been on a farm,\" Jacques explains, \"the first day the duck is a little surprised when they put the [gavage] in and give him the mush...but after one day, they come to get it.\" Jacques continues that the animal does not suffer, and that, in fact, there can't be any trauma whatsoever, because if the animal is traumatized, it actually compromises the quality of the liver.\u003c/p>\n\u003cp>That discussion emboldens me to get his opinion on another hot button food topic: Paula Deen. Reminding him that Anthony Bourdain once called Paula Deen \u003ca href=\"http://articles.chicagotribune.com/2011-08-19/news/ct-bourdain-vs-deen_1_paula-deen-anthony-bourdain-dangerous-person\">\"the worst, most dangerous person to America,\"\u003c/a> I ask Jacques whether Deen's recent diabetes diagnosis was really any of the public's business. \"No, it's not right. That's the way she cooks -- just like many other people in the South, like me occasionally -- and this is a condition people get. Who knows, if she lived in Provence and cooked the Mediterranean way that she wouldn't have the same condition anyway? We are cooks, we aren't doctors.\" As to whether or not Deen and others have any responsibility to their viewers, Jacques explained, \"I have 700 recipes and of those, some are classic French recipes and are plenty rich. I have no choice what people are going to cook. I have no choice in how much people are going to drink.\" Jacques chuckles that people freak out when he tells him he and his wife Gloria drink two bottles over dinner. \"Well yes,\" he details, \"I start cooking at 4:00 in the afternoon and I open a bottle of white wine and by the time we eat at 7:00, we've finished that bottle of white wine and we open a bottle of red wine.\" Jacques concludes this by saying he's recently decided to exclusively buy magnums of wine. \"So when my doctor asks, I will say, 'Oh, I only drink one bottle.'\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>A contributor to Bay Area Bites since its inception, Stephanie V.W. Lucianovic is a Bay Area food writer and editor. Her first book \u003ca href=\"http://www.amazon.com/Suffering-Succotash-Picky-Eaters-Understand/dp/0399537503/ref=sr_1_1?ie=UTF8&qid=1335055355&sr=8-1\">Suffering Succotash: A Picky Eater's Quest to Understand Why We Hate the Foods We Hate\u003c/a> is a humorous non-fiction narrative and exposé on the lives of picky eaters. It releases from Perigee Books July 3rd.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"I really wish I could write out Jacques' voluptuous accent phonetically without it looking like I'm making fun of him. His cadence is just so enchanting, it makes you want to sit back with a glass of slow-sipping Calvados, close your eyes, and simply listen to all his stories.","status":"publish","parent":0,"modified":1335459334,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1780},"headData":{"title":"Jacques Pépin Talks Picky Eating, Foie Gras, and Paula Deen | KQED","description":"I really wish I could write out Jacques' voluptuous accent phonetically without it looking like I'm making fun of him. His cadence is just so enchanting, it makes you want to sit back with a glass of slow-sipping Calvados, close your eyes, and simply listen to all his stories.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"42187 http://blogs.kqed.org/bayareabites/?p=42187","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/04/25/jacques-pepin-talks-picky-eating-foie-gras-and-paula-deen/","disqusTitle":"Jacques Pépin Talks Picky Eating, Foie Gras, and Paula Deen","path":"/bayareabites/42187/jacques-pepin-talks-picky-eating-foie-gras-and-paula-deen","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/steph-jp-serious.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/steph-jp-serious.jpg\" alt=\"Stephanie Lucianovic interviews Jacques Pepin in the KQED Greenroom. Photo by Wendy Goodfriend\" title=\"Stephanie Lucianovic interviews Jacques Pepin in the KQED Greenroom. Photo by Wendy Goodfriend\" width=\"560\" height=\"312\" class=\"alignnone size-full wp-image-42313\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Stephanie Lucianovic interviews Jacques Pépin in the KQED Greenroom.\u003c/strong>\u003cbr>\nPhotos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>It is nothing new to say that Jacques Pépin has been a personal inspiration for me. I wish I could be more original, but there it is. Watching him with Julia Child in their WGBH show \u003ca href=\"http://www.hulu.com/julia-and-jacques-cooking-at-home\">\u003cem>Julia & Jacques Cooking at Home\u003c/em>\u003c/a> in 2000 was one of my earlier impetuses to start cooking and trying more foods to roust me from the picky rut I'd been in for 27 years. Seven years later while working with him on his KQED show \u003ca href=\"http://www.grubreport.com/soupdujour/fastfood.html\">\u003cem>More Fast Food My Way\u003c/em>\u003c/a>, Jacques said something to me around which I built an entire chapter of my first book. Today, I was able to hand Jacques a galley copy of that book and sit down with him for an hour to talk about picky eating, foie gras, and Paula Deen.\u003c/p>\n\u003cp>I really wish I could write out Jacques' voluptuous accent phonetically without it looking like I'm making fun of him. His cadence is just so enchanting, it makes you want to sit back with a glass of slow-sipping Calvados, close your eyes, and simply listen to all his stories.\u003c/p>\n\u003cp>Sadly, with no Calvados on hand and an interview to conduct, I jump right into our interview by asking Jacques to elaborate on something he wrote in the foreword of \u003ca href=\"http://blogs.kqed.org/essentialpepin/book-dvds/\">\u003cem>Essential Pépin\u003c/em>\u003c/a>: \"The appetites of a young, middle-aged, and an older man are different...\" Leaning back in the couch in KQED's \u003ca href=\"http://blogs.kqed.org/checkplease/2006/10/25/its-not-easy-being-green/\">greenroom\u003c/a>, Jacques notes that as you get older your metabolism changes, but also that, \"as a young chef, you tend to add to the plate. To add, to add, to add! And as you get older, you start to clean up, clean up, clean up the plate! Until you are left with the essential thing: \u003cem>that\u003c/em> tomato right there, \u003cem>that\u003c/em> olive oil, at \u003cem>that\u003c/em> temperature.\" I wonder aloud if this a function of being a young chef, of trying to impress people. \"It's a function of life,\" Jacques tells me and likens it to being a painter. \"An artist is going to clean, a kind of a purification. You go through a process to get more to the essential of whatever you are working on.\"\u003c/p>\n\u003cp>One could hypothesize that so-called picky children are like this. They start with the essentials, the simple foods, and later they will add more and more to that repertoire. When they are taking in so much information at once as they develop and grow, it makes sense that they would stick with foods that are comforting and familiar to them. Things they can count on. Some people, like me, might go into adulthood as a picky eater and, as I researched and detailed in my book, the reasons for why or how that happens are many. But concentrating on the picky children who seem to plague parents so much more today than they did back when my parents were raising me, I ask Jacques whether his daughter Claudine ever went through a picky stage.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Sure, absolutely!\" Jacques responds instantly. \"Claudine loved string bean stew and all of a sudden, she hated string beans. And I said, 'Fine, you don't have to eat it.' And certainly, she loved snails, because she was three years old and she loved garlic and the butter and all that too, until she was six or seven and then she's at school and her friends said, 'YUCK! You're eating that?' And that's it -- no more of them!\" Jacques laughs and acknowledges that when kids reach a certain age, they want to conform to the other children around them. \u003c/p>\n\u003cp>Like my parents, Jacques' approach to Claudine going off string beans and escargot was to shrug it off. It didn't bother him, and he didn't get upset about it. Additionally, when it turned out that Claudine favored more unusual vegetables -- artichokes and Brussels sprouts -- Jacques didn't make a big deal about that, either. \"It's not like I went on my knees and said, 'Oh, my god!' No, we didn't even mention it. It doesn't even exist. It's there, you eat it. It comes, it goes.\"\u003c/p>\n\u003cp>I mention my feeling that today's parents are way more worried about picky eaters than in the past and, along with this, they expect their children to have accomplished palates at such a young age. Jacques' response is that America is a country of extremes. We go from 15-hour dishes to 15-second microwave dinners, and that there was a time where food wasn't really discussed at the table. It was there and you ate it. However, now we have the opposite situation where we're discussing and analyzing everything and expecting our kids to do the same. \"The kid is not meant to do that. No, the kid is just meant to enjoy the food, eat it, and that's it,\" Jacques pronounces. \u003c/p>\n\u003cp>When Claudine was a child, Jacques use to take her to New York. Just the two of them. They would stay in a hotel and go to a movie, and after the movie, they would eat at restaurants like Brasserie or Lutèce. However, Claudine was used to all those fancy restaurants by the time she was six or seven, and on one visit, Jacques -- imitating Claudine's long-suffering tones -- says she asked, \"Can we go to Burger King?\" Jacques laughs and says his response was, \"Okay, fine!\"\u003c/p>\n\u003cp>There you go, just like Julia Child proudly admitted her affinity for McDonald's fries, Jacques Pépin, the celebrated chef who cooked for the likes of Charles de Gaulle and who chefs today admire and revere, had no problem taking his daughter to Burger King.\u003c/p>\n\u003cp>\"The food follows your mood, follows the season, follows the ingredient. And don't talk too much, analyze it too much, just enjoy it.\" Laughing as he cites people's reaction to freaking out over putting butter on bread, Jacques explains, \"I say, 'Look, if you don't want to eat butter, don't eat it. Because if you eat it, you aren't going to digest it the right way. Your gastric juices are going to come back and you're going to have sourness. Don't eat it if it disturbs you. You have to be happy. You have to be happy when you cook and certainly you have to be happy when you eat.\"\u003c/p>\n\u003cp>As our conversation naturally turned from eating with kids to cooking with kids, Jacques told me that last week his eight-year-old granddaughter Shorey said to Claudine, \"Mom, I think want to cook with Jacques.\" Claudine's response was, \"Well, that's fine, darling, but I don't think you should call your grandfather Jacques.\" Shorey started crying and said, \"I didn't mean him, I want to cook with Jacques Torres!\" As Jacques pronounces this famous chocolatier's name, his voice chokes with appreciative mirth.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/steph-jp-laughing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/steph-jp-laughing.jpg\" alt=\"Stephanie Lucianovic interviews Jacques Pépin in the KQED Green Room. Photo by Wendy Goodfriend\" title=\"Stephanie Lucianovic interviews Jacques Pépin in the KQED Green Room. Photo by Wendy Goodfriend\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-42315\">\u003c/a>\u003c/p>\n\u003cp>I didn't intend to get into food politics, but after Jacques tells me his publishers thought skinning a rabbit on the DVD accompaniment to \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">\u003cem>Essential Pepin\u003c/em>\u003c/a> was too traumatizing (adding that if he killed and skinned a rabbit on stage, \"I would probably be assassinated more than if I killed my wife!\"), Jacques himself brings up the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/13/forbidden-foie-gras/\">California foie gras ban\u003c/a>. \u003c/p>\n\u003cp>\"They have no idea what they are talking about. And the worst is that they are righteous,\" Jacques announces. Stating that no one would pass a law banning the large industrial chicken farms that abuse their poultry with beak trimming and other atrocities, Jacques details that the way foie gras-destined ducks are treated is actually a \"natural process\" that both the Ancient Egyptians and Romans practiced long before the French came along. \u003c/p>\n\u003cp>Way back then it was discovered that when a duck or goose was killed at migration time, the liver was twice as large as normal. Additionally, it was noted that after migration, the liver shrank down again. Jacques explains this is the liver's reaction to the overeating that is necessary for sustained migration. The Egyptians and Romans learned they could overfeed the ducks outside of migration and achieve this same affect. \"But if you've been on a farm,\" Jacques explains, \"the first day the duck is a little surprised when they put the [gavage] in and give him the mush...but after one day, they come to get it.\" Jacques continues that the animal does not suffer, and that, in fact, there can't be any trauma whatsoever, because if the animal is traumatized, it actually compromises the quality of the liver.\u003c/p>\n\u003cp>That discussion emboldens me to get his opinion on another hot button food topic: Paula Deen. Reminding him that Anthony Bourdain once called Paula Deen \u003ca href=\"http://articles.chicagotribune.com/2011-08-19/news/ct-bourdain-vs-deen_1_paula-deen-anthony-bourdain-dangerous-person\">\"the worst, most dangerous person to America,\"\u003c/a> I ask Jacques whether Deen's recent diabetes diagnosis was really any of the public's business. \"No, it's not right. That's the way she cooks -- just like many other people in the South, like me occasionally -- and this is a condition people get. Who knows, if she lived in Provence and cooked the Mediterranean way that she wouldn't have the same condition anyway? We are cooks, we aren't doctors.\" As to whether or not Deen and others have any responsibility to their viewers, Jacques explained, \"I have 700 recipes and of those, some are classic French recipes and are plenty rich. I have no choice what people are going to cook. I have no choice in how much people are going to drink.\" Jacques chuckles that people freak out when he tells him he and his wife Gloria drink two bottles over dinner. \"Well yes,\" he details, \"I start cooking at 4:00 in the afternoon and I open a bottle of white wine and by the time we eat at 7:00, we've finished that bottle of white wine and we open a bottle of red wine.\" Jacques concludes this by saying he's recently decided to exclusively buy magnums of wine. \"So when my doctor asks, I will say, 'Oh, I only drink one bottle.'\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>A contributor to Bay Area Bites since its inception, Stephanie V.W. Lucianovic is a Bay Area food writer and editor. Her first book \u003ca href=\"http://www.amazon.com/Suffering-Succotash-Picky-Eaters-Understand/dp/0399537503/ref=sr_1_1?ie=UTF8&qid=1335055355&sr=8-1\">Suffering Succotash: A Picky Eater's Quest to Understand Why We Hate the Foods We Hate\u003c/a> is a humorous non-fiction narrative and exposé on the lives of picky eaters. It releases from Perigee Books July 3rd.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/42187/jacques-pepin-talks-picky-eating-foie-gras-and-paula-deen","authors":["5010"],"categories":["bayareabites_752","bayareabites_2254","bayareabites_63","bayareabites_588","bayareabites_1246","bayareabites_45","bayareabites_1593"],"tags":["bayareabites_8476","bayareabites_1786","bayareabites_10323","bayareabites_242","bayareabites_10369","bayareabites_10367","bayareabites_102","bayareabites_10368"],"featImg":"bayareabites_42313","label":"bayareabites"},"bayareabites_41511":{"type":"posts","id":"bayareabites_41511","meta":{"index":"posts_1591205157","site":"bayareabites","id":"41511","score":null,"sort":[1334322020000]},"guestAuthors":[],"slug":"forbidden-foie-gras","title":"Forbidden Foie Gras","publishDate":1334322020,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-04-txoko-dishcrawl-foie-battle-stephanie-hua-lick-my-spoon-17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-04-txoko-dishcrawl-foie-battle-stephanie-hua-lick-my-spoon-17.jpg\" alt=\"txoko foie gras dinner\" title=\"txoko foie gras dinner\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-41537\">\u003c/a>\u003cbr>\n\u003cem>Petit Sale, Foie Gras a la Plancha with Lentils at Txoko\u003c/em>\u003c/p>\n\u003cp>We hurried along in the cloak of darkness, skirting the lamp posts, our footsteps echoing on the wet cobblestone. We reached our destination, threw a quick look over our shoulders to make sure we weren’t being followed, and then approached the discreet door, solid, bolted. One long knock followed by three swift knocks. \u003c/p>\n\u003cp>Password: \u003cem>quack quack\u003c/em>. \u003c/p>\n\u003cp>A \u003cstrong>foie gras dinner\u003c/strong> awaits.\u003c/p>\n\u003cp>*****\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ok, so maybe it wasn’t quite so dramatic. But with California’s upcoming \u003cstrong>ban on foie gras\u003c/strong> slated for July 1 (\u003ca href=\"http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=200320040SB1520\">Senate Bill 1520\u003c/a>), who knows what kind of clandestine measures we’ll have to take to get a taste of the forbidden foie?\u003c/p>\n\u003cp>I predict a healthy black market, astronomic prices, and a resurgence of speakeasy grilles in the door design world.\u003c/p>\n\u003cp>Vivid imagination aside, the morality of producing, serving, and eating foie gras is a hotly debated, emotional topic from both sides. At the crux of the matter is the practice of \u003cem>gavage\u003c/em>, the use of a funnel inserted into the duck/goose’s esophagus to force-feed grain over the final few weeks of its life. Those in favor of the foie gras ban argue that the practice of gavage is cruel. \u003c/p>\n\u003cp>Those against the ban counter that the animals do not suffer from gavage because of a number of \u003ca href=\"http://www.artisanfoiegras.com/articles/GuemeneLetter.pdf\">physiological reasons\u003c/a>. The digestive tracts of duck and geese, and other similar water fowl, are made to accommodate the swallowing of large prey, whole. They lack a gag reflex. Their esophagus is not sensitive and is lined with keratin, not the delicate mucus membrane found in humans. Unlike humans, the opening of a duck’s trachea sits in the middle of their tongue. Because of this anatomical feature, their upper respiratory tract is not blocked during gavage, so they are able to breathe during the process.\u003c/p>\n\u003cp>High profile chefs have taken stances of the matter. In a letter to fellow California restaurateurs, \u003ca href=\"http://blogs.sfweekly.com/foodie/2012/03/wolfgang_puck_sends_letter_to.php#more\">Wolfgang Puck\u003c/a> writes: \u003c/p>\n\u003cblockquote>\u003cp>\nAs a chef, a businessman, and someone who cares about the humane treatment of animals, I'm writing to let you know why I support this particular law, and why I hope you'll give it your full support, as well…We chefs have the ability to create delicious and original dishes our customers will love without causing torment to animals.\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.chicagotribune.com/features/chi-0504070058apr07,0,3549007.story?page=1\">Charlie Trotter\u003c/a> has also vocally spoken out against foie gras, while \u003ca href=\"http://tmagazine.blogs.nytimes.com/2012/04/06/table-talk-frere-jacques/\">Jacques Pépin\u003c/a> calls California’s banning of foie gras \u003c/p>\n\u003cblockquote>\u003cp>\nTotally ridiculous.\n\u003c/p>\u003c/blockquote>\n\u003cp>The debate over the ethics of foie gras is full of passionate opinions, but California’s ban brings up another issue of \u003cstrong>choice\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://incanto.biz/2009/02/01/shock-foie/\">Mark Pastore\u003c/a>, co-owner of \u003ca href=\"http://incanto.biz/\">Incanto\u003c/a>, brings this point to light: \u003c/p>\n\u003cblockquote>\u003cp>\nReasonable people can disagree over the ethics of one’s chosen diet and the various practices of farmers, whether those farmers produce meat, fruits, or vegetables. Fundamentally, we believe that individuals ought to be free to determine how to live their lives, including their diet… \u003c/p>\n\u003cp>We respect the right to oppose the production and consumption of foie gras. We relate to many of the reasons that some choose to do so. However, we no more cede control over our morality than we would presume to compel someone else to conform to our notions of how they ought to live their life. We do not grant permission to someone who has no legal, moral, or spiritual authority to impose their beliefs upon us, whether that person is demanding we adopt their point of view regarding foie gras, abortion, or what books we should read. These are all personal choices and should remain so.\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-04-txoko-dishcrawl-foie-battle-stephanie-hua-lick-my-spoon-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-04-txoko-dishcrawl-foie-battle-stephanie-hua-lick-my-spoon-3.jpg\" alt=\"Txoko, SF\" title=\"Txoko, SF\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-41532\">\u003c/a>\u003cbr>\n\u003cem>Foie Gras Dinner, Txoko SF\u003c/em>\u003c/p>\n\u003cp>While many restaurants have already started taking foie gras off their menu, others have done the exact opposite, choosing to honor the luscious lobe with special foie-centric menus. From the looks of the sold-out events, the countdown to July 1 has foie gras lovers eager to indulge while they can. \u003c/p>\n\u003cp>This month, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/10/dishcrawl-real-life-culinary-social-networking/\">Dishcrawl\u003c/a> is hosting a \u003ca href=\"http://www.dishcrawl.com/foiebattle/\">Foie Battle\u003c/a> -- a series of intimate foie gras dinners featuring various chefs at secret locations throughout the Bay Area. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/txoko-at-bar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/txoko-at-bar.jpg\" alt=\"Txoko at bar\" title=\"Txoko at bar\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-41539\">\u003c/a>\u003cbr>\n\u003cem>Txoko, SF\u003c/em>\u003c/p>\n\u003cp>I attended one of these dinners last week at \u003ca href=\"http://www.txokosf.com/\">Txoko\u003c/a> (pronounced \u003cem>CHO-ko\u003c/em>). The Basque-inspired restaurant is owned by \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2012/03/29/why-we-serve-foie-gras/\">Ryan Maxey\u003c/a> and chef \u003cstrong>Ian Begg\u003c/strong>, the same guys behind \u003ca href=\"http://www.nakedlunchsf.com/\">Naked Lunch\u003c/a> (and its claim to fame, the \u003cstrong>Foie Gras & Duck Prosciutto Sandwich\u003c/strong>).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-04-txoko-dishcrawl-foie-battle-stephanie-hua-lick-my-spoon-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-04-txoko-dishcrawl-foie-battle-stephanie-hua-lick-my-spoon-11.jpg\" alt=\"Txoko bar\" title=\"Txoko bar\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-41534\">\u003c/a>\u003cbr>\n\u003cem>Txoko Bar\u003c/em>\u003c/p>\n\u003cp>Cocktails by bar master \u003cstrong>Jason Brown\u003c/strong> are creative and dangerously tasty. I tried the \u003cstrong>Cool Hand Luke Fizz\u003c/strong>, made with Fighting Cock Bourbon, bitters, Mexican Coke, and frothy egg whites. Basically a bourbon float. Happy times. I’m already looking forward to future pintxos-laden happy hours so I can sample a few more of Brown’s concoctions.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-04-txoko-dishcrawl-foie-battle-stephanie-hua-lick-my-spoon-8-v2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-04-txoko-dishcrawl-foie-battle-stephanie-hua-lick-my-spoon-8-v2.jpg\" alt=\"Glazed Marin Miyagi Oyster in Foie Gras Cream\" title=\"Glazed Marin Miyagi Oyster in Foie Gras Cream\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-41533\">\u003c/a>\u003cbr>\n\u003cem>Glazed Marin Miyagi Oyster in Foie Gras Cream\u003c/em>\u003c/p>\n\u003cp>Our decadent meal started off with a \u003cstrong>Glazed Marin Miyagi Oyster\u003c/strong> floating in a pool of \u003cstrong>foie gras cream\u003c/strong>, garnished with pickled cucumber, a chiffonade of anise-y flavored shiso, and vibrant droplets of chili oil. The starter was well-balanced and full of bright flavors to whet our palate. My dining partners and I all noticed that the foie gras cream had a familiar tang to it. After a few moments of flipping through my brain’s Filofax of flavor recognition, I had the answer: \u003cstrong>White Cheddar Cheez-Its\u003c/strong>. There was unanimous agreement that I was indeed spot-on correct. We called Ryan over to confirm. He insisted the cream was just made of foie renderings and cream…let’s just agree to disagree, Ryan. We know there’s pulverized Cheez-Its in there. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-04-txoko-dishcrawl-foie-battle-stephanie-hua-lick-my-spoon-13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-04-txoko-dishcrawl-foie-battle-stephanie-hua-lick-my-spoon-13.jpg\" alt=\"Salt Cured Foie Gras Torchon\" title=\"Salt Cured Foie Gras Torchon\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-41535\">\u003c/a>\u003cbr>\n\u003cem>Salt Cured Foie Gras Torchon\u003c/em>\u003c/p>\n\u003cp>Next came a \u003cstrong>Salt Cured Foie Gras Torchon\u003c/strong> with toasted almonds, muscato gelee, and arugula, over toasted pain de mie and slices of meyer lemon. The flavor of the foie gras torchon was beautiful, like salted butter set out on a path of seduction. The muscato gelee was a playful touch, cool on the tongue and brought out the sweetness of the meyer lemon. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-04-txoko-dishcrawl-foie-battle-stephanie-hua-lick-my-spoon-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-04-txoko-dishcrawl-foie-battle-stephanie-hua-lick-my-spoon-16.jpg\" alt=\"Pan Seared Day Boat Scallop\" title=\"Pan Seared Day Boat Scallop\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-41536\">\u003c/a>\u003cbr>\n\u003cem>Pan Seared Day Boat Scallop in Foie Sauce\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Pan Seared Day Boat Scallop\u003c/strong> graced our table next, nestled over velvety potato coulis and hen of the woods cooked in a \u003cstrong>foie gras sauce\u003c/strong> fragranced with sage. The foie flavor was subdued in this dish and had to be sought out. The hen of the woods shone. \u003c/p>\n\u003cp>The big foie finish was the \u003cstrong>Petit Sale\u003c/strong>, a, eye-popping portion of gorgeously seared \u003cstrong>Foie Gras a la Plancha\u003c/strong>, over a bed of creamy beluga lentils, fava beans, green garlic, and mirepoix. A few rosettes of sweet duck jamon (translation for Italians: duck prosciutto) adorned the plate. The crowning jewel was a perfect crispy puff of \u003ca href=\"http://lickmyspoon.com/wp-content/uploads/2010/11/chicharrones-2.jpg\">4505 chicharrone\u003c/a>. The dish was at once fresh and Spring and luxuriously rich. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-04-txoko-dishcrawl-foie-battle-stephanie-hua-lick-my-spoon-18-v2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-04-txoko-dishcrawl-foie-battle-stephanie-hua-lick-my-spoon-18-v2.jpg\" alt=\"Foie Gras Ice Cream\" title=\"Foie Gras Ice Cream\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-41538\">\u003c/a>\u003cbr>\n\u003cem>Foie Gras Ice Cream\u003c/em>\u003c/p>\n\u003cp>I know you’ve been wondering this whole time how a foie gras dessert would pan out. The answer is \u003cstrong>Foie Gras Ice Cream\u003c/strong>. Before you cringe, hear me out. I’ve tried sweets made with duck fat before…and it is a fine line. It takes restraint and the right flavor pairings to make it work. Txoko’s Foie Gras Ice Cream succeeds in doing just that. The foie flavor in the ice cream is subtle, so that you’re delighted when you look for it. It tastes vaguely of toasted nuts and coconut milk. The ice cream base is made with cream and foie gras renderings (similar to the foie cream in our first course, minus the Cheez-Its of course). Caramel-y prunes in syrup and bits of buttery shortbread cookies accompany the ice cream for a perfect ending to the meal. \u003c/p>\n\u003cp>From now until July 1, you can savor your forbidden foie gras at \u003ca href=\"http://www.txokosf.com/\">Txoko\u003c/a> -- their signature dish on the regular menu is \u003cstrong>Foie Gras a la Plancha\u003c/strong>, served with golden raisin sauce, caramelized Brussels sprouts, pain de mie, and duck prosciutto. They also offer a \u003cstrong>Four Course Foie Gras Prix-Fixe Dinner every Wednesday Night\u003c/strong> ($55 per person). The menu rotates on a weekly basis. All their foie gras is sourced from \u003ca href=\"http://www.artisanfoiegras.com/\">Sonoma Artisan Foie Gras\u003c/a>. \u003c/p>\n\u003cp>*****\u003c/p>\n\u003cp>At the end of the day, it's hard to weigh in on this controversial topic. It's a debate that has gotten \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2003/08/22/BA266523.DTL&ao=all\">ugly\u003c/a> before, even here in San Francisco, a place many of us like to consider above average on the tolerant and progressive scale. Will I start getting hate mail because I find foie gras delicious? (I really hope not). Is eating and enjoying foie gras ethical? Do animals suffer for my gastronomic pleasure? Are there more important issues concerning our nation's food systems that could benefit from all this energy debating foie gras? As someone who cares about what I eat, these are the questions I ask myself. At the same time, as someone who values the freedom of choice, S.B. 1520 sure feels like a slippery slope. \u003c/p>\n\u003cp>Why not focus on responsible and humane farming? Crafting standards, promoting reform, supporting farmers who are treating their animals with care -- that sounds like a more productive, long-term plan than outright prohibition. \u003ca href=\"http://latimesblogs.latimes.com/dailydish/2012/04/in-favor-of-foie-gras-ken-frank-speaks-out.html\">Ken Frank\u003c/a>, chef of Napa Valley's \u003ca href=\"http://latoque.com/\">La Toque\u003c/a> recently wrote to the \u003cem>Los Angeles Times\u003c/em>:\u003c/p>\n\u003cblockquote>\u003cp>\nLet’s repeal AB 1520 [\u003cem>\u003ca href=\"http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=200320040SB1520\">sic\u003c/a>\u003c/em>], which will create the biggest black market since Prohibition, and replace it with the world’s highest standards for humane foie gras. A black market removes any incentive to treat the animals well and focuses instead on \"not getting caught.\" To be clear, it will not help the ducks. I’m advocating a \"win-win.\" Every chef I know supports humane farming. We’ll be happy to work with Mr. Burton and others that support humane farming to craft standards that establish California as the global leader in Humane Foie Gras.\n\u003c/p>\u003c/blockquote>\n\u003cp>\"\u003ca href=\"http://vegan.com/blog/2012/04/12/the-biggest-black-market-since-prohibition/\">The biggest black market since Prohibition\u003c/a>\" may be an exaggeration, given the market size of people who consume foie gras is a fraction of those who consumed alcohol during Prohibition, but the point is made. There will be a black market, and what will be the consequences of it? \u003c/p>\n\u003cp>I'll leave you with this \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/02/01/foie-gras-duck-duck-goose/\">incredible story\u003c/a>. There is a man in the western region of Spain they call the \u003cstrong>Goose Whisperer\u003c/strong>. He cares for what may be the happiest geese in the world. They gorge on acorns and olives, figs too. They feel safe. They call to their wild brethren above and tell them to come down and join them in paradise, where they are protected and there is plenty of good food to eat. They are not force fed by humans. They produce the sweetest, richest, most sublime tasting liver possible. If we could figure out how to replicate this kind of foie gras farming, now that would be something. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Foie for Thought:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.ted.com/talks/dan_barber_s_surprising_foie_gras_parable.html\">Dan Barber's Foie Gras Parable on TED Talks\u003c/a> – Ecological, ethical, possible\u003c/li>\n\u003cli>\u003ca href=\"http://www.time.com/time/magazine/article/0,9171,1919163,00.html\">Can Ethical Foie Gras Happen in America?\u003c/a> – The Goose Whisperer comes to New York\u003c/li>\n\u003cli>\u003ca href=\"http://blogs.sfweekly.com/foodie/foie_gras_countdown/\">Sfoodie’s Foie Gras Countdown\u003c/a> – Where to get your foie fill before 7/1\u003c/li>\n\u003cli>\u003ca href=\"http://www.chow.com/food-news/105127/how-to-store-foie-gras/\">Russell Jackson, chef-owner of Lafitte, on How to Store Foie Gras\u003c/a> – Preparing for Foiemageddon\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"The countdown to California’s ban on foie gras, slated for July 1, has foie gras lovers eager to indulge while they can. A look at what chefs are saying about the ban, and a peek into what the future may hold.","status":"publish","parent":0,"modified":1334278746,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":43,"wordCount":1888},"headData":{"title":"Forbidden Foie Gras | KQED","description":"The countdown to California’s ban on foie gras, slated for July 1, has foie gras lovers eager to indulge while they can. A look at what chefs are saying about the ban, and a peek into what the future may hold.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"41511 http://blogs.kqed.org/bayareabites/?p=41511","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/04/13/forbidden-foie-gras/","disqusTitle":"Forbidden Foie Gras","path":"/bayareabites/41511/forbidden-foie-gras","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-04-txoko-dishcrawl-foie-battle-stephanie-hua-lick-my-spoon-17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-04-txoko-dishcrawl-foie-battle-stephanie-hua-lick-my-spoon-17.jpg\" alt=\"txoko foie gras dinner\" title=\"txoko foie gras dinner\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-41537\">\u003c/a>\u003cbr>\n\u003cem>Petit Sale, Foie Gras a la Plancha with Lentils at Txoko\u003c/em>\u003c/p>\n\u003cp>We hurried along in the cloak of darkness, skirting the lamp posts, our footsteps echoing on the wet cobblestone. We reached our destination, threw a quick look over our shoulders to make sure we weren’t being followed, and then approached the discreet door, solid, bolted. One long knock followed by three swift knocks. \u003c/p>\n\u003cp>Password: \u003cem>quack quack\u003c/em>. \u003c/p>\n\u003cp>A \u003cstrong>foie gras dinner\u003c/strong> awaits.\u003c/p>\n\u003cp>*****\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ok, so maybe it wasn’t quite so dramatic. But with California’s upcoming \u003cstrong>ban on foie gras\u003c/strong> slated for July 1 (\u003ca href=\"http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=200320040SB1520\">Senate Bill 1520\u003c/a>), who knows what kind of clandestine measures we’ll have to take to get a taste of the forbidden foie?\u003c/p>\n\u003cp>I predict a healthy black market, astronomic prices, and a resurgence of speakeasy grilles in the door design world.\u003c/p>\n\u003cp>Vivid imagination aside, the morality of producing, serving, and eating foie gras is a hotly debated, emotional topic from both sides. At the crux of the matter is the practice of \u003cem>gavage\u003c/em>, the use of a funnel inserted into the duck/goose’s esophagus to force-feed grain over the final few weeks of its life. Those in favor of the foie gras ban argue that the practice of gavage is cruel. \u003c/p>\n\u003cp>Those against the ban counter that the animals do not suffer from gavage because of a number of \u003ca href=\"http://www.artisanfoiegras.com/articles/GuemeneLetter.pdf\">physiological reasons\u003c/a>. The digestive tracts of duck and geese, and other similar water fowl, are made to accommodate the swallowing of large prey, whole. They lack a gag reflex. Their esophagus is not sensitive and is lined with keratin, not the delicate mucus membrane found in humans. Unlike humans, the opening of a duck’s trachea sits in the middle of their tongue. Because of this anatomical feature, their upper respiratory tract is not blocked during gavage, so they are able to breathe during the process.\u003c/p>\n\u003cp>High profile chefs have taken stances of the matter. In a letter to fellow California restaurateurs, \u003ca href=\"http://blogs.sfweekly.com/foodie/2012/03/wolfgang_puck_sends_letter_to.php#more\">Wolfgang Puck\u003c/a> writes: \u003c/p>\n\u003cblockquote>\u003cp>\nAs a chef, a businessman, and someone who cares about the humane treatment of animals, I'm writing to let you know why I support this particular law, and why I hope you'll give it your full support, as well…We chefs have the ability to create delicious and original dishes our customers will love without causing torment to animals.\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.chicagotribune.com/features/chi-0504070058apr07,0,3549007.story?page=1\">Charlie Trotter\u003c/a> has also vocally spoken out against foie gras, while \u003ca href=\"http://tmagazine.blogs.nytimes.com/2012/04/06/table-talk-frere-jacques/\">Jacques Pépin\u003c/a> calls California’s banning of foie gras \u003c/p>\n\u003cblockquote>\u003cp>\nTotally ridiculous.\n\u003c/p>\u003c/blockquote>\n\u003cp>The debate over the ethics of foie gras is full of passionate opinions, but California’s ban brings up another issue of \u003cstrong>choice\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://incanto.biz/2009/02/01/shock-foie/\">Mark Pastore\u003c/a>, co-owner of \u003ca href=\"http://incanto.biz/\">Incanto\u003c/a>, brings this point to light: \u003c/p>\n\u003cblockquote>\u003cp>\nReasonable people can disagree over the ethics of one’s chosen diet and the various practices of farmers, whether those farmers produce meat, fruits, or vegetables. Fundamentally, we believe that individuals ought to be free to determine how to live their lives, including their diet… \u003c/p>\n\u003cp>We respect the right to oppose the production and consumption of foie gras. We relate to many of the reasons that some choose to do so. However, we no more cede control over our morality than we would presume to compel someone else to conform to our notions of how they ought to live their life. We do not grant permission to someone who has no legal, moral, or spiritual authority to impose their beliefs upon us, whether that person is demanding we adopt their point of view regarding foie gras, abortion, or what books we should read. These are all personal choices and should remain so.\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-04-txoko-dishcrawl-foie-battle-stephanie-hua-lick-my-spoon-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-04-txoko-dishcrawl-foie-battle-stephanie-hua-lick-my-spoon-3.jpg\" alt=\"Txoko, SF\" title=\"Txoko, SF\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-41532\">\u003c/a>\u003cbr>\n\u003cem>Foie Gras Dinner, Txoko SF\u003c/em>\u003c/p>\n\u003cp>While many restaurants have already started taking foie gras off their menu, others have done the exact opposite, choosing to honor the luscious lobe with special foie-centric menus. From the looks of the sold-out events, the countdown to July 1 has foie gras lovers eager to indulge while they can. \u003c/p>\n\u003cp>This month, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/10/dishcrawl-real-life-culinary-social-networking/\">Dishcrawl\u003c/a> is hosting a \u003ca href=\"http://www.dishcrawl.com/foiebattle/\">Foie Battle\u003c/a> -- a series of intimate foie gras dinners featuring various chefs at secret locations throughout the Bay Area. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/txoko-at-bar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/txoko-at-bar.jpg\" alt=\"Txoko at bar\" title=\"Txoko at bar\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-41539\">\u003c/a>\u003cbr>\n\u003cem>Txoko, SF\u003c/em>\u003c/p>\n\u003cp>I attended one of these dinners last week at \u003ca href=\"http://www.txokosf.com/\">Txoko\u003c/a> (pronounced \u003cem>CHO-ko\u003c/em>). The Basque-inspired restaurant is owned by \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2012/03/29/why-we-serve-foie-gras/\">Ryan Maxey\u003c/a> and chef \u003cstrong>Ian Begg\u003c/strong>, the same guys behind \u003ca href=\"http://www.nakedlunchsf.com/\">Naked Lunch\u003c/a> (and its claim to fame, the \u003cstrong>Foie Gras & Duck Prosciutto Sandwich\u003c/strong>).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-04-txoko-dishcrawl-foie-battle-stephanie-hua-lick-my-spoon-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-04-txoko-dishcrawl-foie-battle-stephanie-hua-lick-my-spoon-11.jpg\" alt=\"Txoko bar\" title=\"Txoko bar\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-41534\">\u003c/a>\u003cbr>\n\u003cem>Txoko Bar\u003c/em>\u003c/p>\n\u003cp>Cocktails by bar master \u003cstrong>Jason Brown\u003c/strong> are creative and dangerously tasty. I tried the \u003cstrong>Cool Hand Luke Fizz\u003c/strong>, made with Fighting Cock Bourbon, bitters, Mexican Coke, and frothy egg whites. Basically a bourbon float. Happy times. I’m already looking forward to future pintxos-laden happy hours so I can sample a few more of Brown’s concoctions.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-04-txoko-dishcrawl-foie-battle-stephanie-hua-lick-my-spoon-8-v2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-04-txoko-dishcrawl-foie-battle-stephanie-hua-lick-my-spoon-8-v2.jpg\" alt=\"Glazed Marin Miyagi Oyster in Foie Gras Cream\" title=\"Glazed Marin Miyagi Oyster in Foie Gras Cream\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-41533\">\u003c/a>\u003cbr>\n\u003cem>Glazed Marin Miyagi Oyster in Foie Gras Cream\u003c/em>\u003c/p>\n\u003cp>Our decadent meal started off with a \u003cstrong>Glazed Marin Miyagi Oyster\u003c/strong> floating in a pool of \u003cstrong>foie gras cream\u003c/strong>, garnished with pickled cucumber, a chiffonade of anise-y flavored shiso, and vibrant droplets of chili oil. The starter was well-balanced and full of bright flavors to whet our palate. My dining partners and I all noticed that the foie gras cream had a familiar tang to it. After a few moments of flipping through my brain’s Filofax of flavor recognition, I had the answer: \u003cstrong>White Cheddar Cheez-Its\u003c/strong>. There was unanimous agreement that I was indeed spot-on correct. We called Ryan over to confirm. He insisted the cream was just made of foie renderings and cream…let’s just agree to disagree, Ryan. We know there’s pulverized Cheez-Its in there. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-04-txoko-dishcrawl-foie-battle-stephanie-hua-lick-my-spoon-13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-04-txoko-dishcrawl-foie-battle-stephanie-hua-lick-my-spoon-13.jpg\" alt=\"Salt Cured Foie Gras Torchon\" title=\"Salt Cured Foie Gras Torchon\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-41535\">\u003c/a>\u003cbr>\n\u003cem>Salt Cured Foie Gras Torchon\u003c/em>\u003c/p>\n\u003cp>Next came a \u003cstrong>Salt Cured Foie Gras Torchon\u003c/strong> with toasted almonds, muscato gelee, and arugula, over toasted pain de mie and slices of meyer lemon. The flavor of the foie gras torchon was beautiful, like salted butter set out on a path of seduction. The muscato gelee was a playful touch, cool on the tongue and brought out the sweetness of the meyer lemon. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-04-txoko-dishcrawl-foie-battle-stephanie-hua-lick-my-spoon-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-04-txoko-dishcrawl-foie-battle-stephanie-hua-lick-my-spoon-16.jpg\" alt=\"Pan Seared Day Boat Scallop\" title=\"Pan Seared Day Boat Scallop\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-41536\">\u003c/a>\u003cbr>\n\u003cem>Pan Seared Day Boat Scallop in Foie Sauce\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Pan Seared Day Boat Scallop\u003c/strong> graced our table next, nestled over velvety potato coulis and hen of the woods cooked in a \u003cstrong>foie gras sauce\u003c/strong> fragranced with sage. The foie flavor was subdued in this dish and had to be sought out. The hen of the woods shone. \u003c/p>\n\u003cp>The big foie finish was the \u003cstrong>Petit Sale\u003c/strong>, a, eye-popping portion of gorgeously seared \u003cstrong>Foie Gras a la Plancha\u003c/strong>, over a bed of creamy beluga lentils, fava beans, green garlic, and mirepoix. A few rosettes of sweet duck jamon (translation for Italians: duck prosciutto) adorned the plate. The crowning jewel was a perfect crispy puff of \u003ca href=\"http://lickmyspoon.com/wp-content/uploads/2010/11/chicharrones-2.jpg\">4505 chicharrone\u003c/a>. The dish was at once fresh and Spring and luxuriously rich. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-04-txoko-dishcrawl-foie-battle-stephanie-hua-lick-my-spoon-18-v2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-04-txoko-dishcrawl-foie-battle-stephanie-hua-lick-my-spoon-18-v2.jpg\" alt=\"Foie Gras Ice Cream\" title=\"Foie Gras Ice Cream\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-41538\">\u003c/a>\u003cbr>\n\u003cem>Foie Gras Ice Cream\u003c/em>\u003c/p>\n\u003cp>I know you’ve been wondering this whole time how a foie gras dessert would pan out. The answer is \u003cstrong>Foie Gras Ice Cream\u003c/strong>. Before you cringe, hear me out. I’ve tried sweets made with duck fat before…and it is a fine line. It takes restraint and the right flavor pairings to make it work. Txoko’s Foie Gras Ice Cream succeeds in doing just that. The foie flavor in the ice cream is subtle, so that you’re delighted when you look for it. It tastes vaguely of toasted nuts and coconut milk. The ice cream base is made with cream and foie gras renderings (similar to the foie cream in our first course, minus the Cheez-Its of course). Caramel-y prunes in syrup and bits of buttery shortbread cookies accompany the ice cream for a perfect ending to the meal. \u003c/p>\n\u003cp>From now until July 1, you can savor your forbidden foie gras at \u003ca href=\"http://www.txokosf.com/\">Txoko\u003c/a> -- their signature dish on the regular menu is \u003cstrong>Foie Gras a la Plancha\u003c/strong>, served with golden raisin sauce, caramelized Brussels sprouts, pain de mie, and duck prosciutto. They also offer a \u003cstrong>Four Course Foie Gras Prix-Fixe Dinner every Wednesday Night\u003c/strong> ($55 per person). The menu rotates on a weekly basis. All their foie gras is sourced from \u003ca href=\"http://www.artisanfoiegras.com/\">Sonoma Artisan Foie Gras\u003c/a>. \u003c/p>\n\u003cp>*****\u003c/p>\n\u003cp>At the end of the day, it's hard to weigh in on this controversial topic. It's a debate that has gotten \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2003/08/22/BA266523.DTL&ao=all\">ugly\u003c/a> before, even here in San Francisco, a place many of us like to consider above average on the tolerant and progressive scale. Will I start getting hate mail because I find foie gras delicious? (I really hope not). Is eating and enjoying foie gras ethical? Do animals suffer for my gastronomic pleasure? Are there more important issues concerning our nation's food systems that could benefit from all this energy debating foie gras? As someone who cares about what I eat, these are the questions I ask myself. At the same time, as someone who values the freedom of choice, S.B. 1520 sure feels like a slippery slope. \u003c/p>\n\u003cp>Why not focus on responsible and humane farming? Crafting standards, promoting reform, supporting farmers who are treating their animals with care -- that sounds like a more productive, long-term plan than outright prohibition. \u003ca href=\"http://latimesblogs.latimes.com/dailydish/2012/04/in-favor-of-foie-gras-ken-frank-speaks-out.html\">Ken Frank\u003c/a>, chef of Napa Valley's \u003ca href=\"http://latoque.com/\">La Toque\u003c/a> recently wrote to the \u003cem>Los Angeles Times\u003c/em>:\u003c/p>\n\u003cblockquote>\u003cp>\nLet’s repeal AB 1520 [\u003cem>\u003ca href=\"http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=200320040SB1520\">sic\u003c/a>\u003c/em>], which will create the biggest black market since Prohibition, and replace it with the world’s highest standards for humane foie gras. A black market removes any incentive to treat the animals well and focuses instead on \"not getting caught.\" To be clear, it will not help the ducks. I’m advocating a \"win-win.\" Every chef I know supports humane farming. We’ll be happy to work with Mr. Burton and others that support humane farming to craft standards that establish California as the global leader in Humane Foie Gras.\n\u003c/p>\u003c/blockquote>\n\u003cp>\"\u003ca href=\"http://vegan.com/blog/2012/04/12/the-biggest-black-market-since-prohibition/\">The biggest black market since Prohibition\u003c/a>\" may be an exaggeration, given the market size of people who consume foie gras is a fraction of those who consumed alcohol during Prohibition, but the point is made. There will be a black market, and what will be the consequences of it? \u003c/p>\n\u003cp>I'll leave you with this \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/02/01/foie-gras-duck-duck-goose/\">incredible story\u003c/a>. There is a man in the western region of Spain they call the \u003cstrong>Goose Whisperer\u003c/strong>. He cares for what may be the happiest geese in the world. They gorge on acorns and olives, figs too. They feel safe. They call to their wild brethren above and tell them to come down and join them in paradise, where they are protected and there is plenty of good food to eat. They are not force fed by humans. They produce the sweetest, richest, most sublime tasting liver possible. If we could figure out how to replicate this kind of foie gras farming, now that would be something. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Foie for Thought:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.ted.com/talks/dan_barber_s_surprising_foie_gras_parable.html\">Dan Barber's Foie Gras Parable on TED Talks\u003c/a> – Ecological, ethical, possible\u003c/li>\n\u003cli>\u003ca href=\"http://www.time.com/time/magazine/article/0,9171,1919163,00.html\">Can Ethical Foie Gras Happen in America?\u003c/a> – The Goose Whisperer comes to New York\u003c/li>\n\u003cli>\u003ca href=\"http://blogs.sfweekly.com/foodie/foie_gras_countdown/\">Sfoodie’s Foie Gras Countdown\u003c/a> – Where to get your foie fill before 7/1\u003c/li>\n\u003cli>\u003ca href=\"http://www.chow.com/food-news/105127/how-to-store-foie-gras/\">Russell Jackson, chef-owner of Lafitte, on How to Store Foie Gras\u003c/a> – Preparing for Foiemageddon\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/41511/forbidden-foie-gras","authors":["5037"],"categories":["bayareabites_752","bayareabites_50","bayareabites_2035"],"tags":["bayareabites_9389","bayareabites_1786","bayareabites_10323","bayareabites_10322"],"featImg":"bayareabites_41535","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2023/08/possible-5gxfizEbKOJ-pbF5ASgxrs_.1400x1400.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0017_BayCurious_iTunesTile_01.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/BBC_1400.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/12/CodeSwitchLifeKit_StationGraphics_300x300EmailGraphic.png","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2019/07/commonwealthclub.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. 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