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.
Paul Shapiro, vice president of farm animal protection at the Humane Society of the United States
Mourad Lahlou, owner and chef of Aziza Restaurant and part of the coalition of chefs fighting the foie gras ban
John Burton, California Democratic Party chair and former California Senate president pro tem
Rob Black, executive director of the Golden Gate Restaurant Association, which is spearheading the Coalition for Humane and Ethical Farming Standards (CHEFS)