The Guardian has the story from the UK, focusing on a particular restaurant, and its proprietor, who has withstood protests:
Pressure grows on British chefs after New York bans foie gras
Restaurateurs and MPs are turning against the delicacy after years of intense animal rights protests
"New York’s authorities have decided to ban shops and restaurants from selling it and campaigners want London – indeed, the whole of Britain – to follow suit.
“Banning it is a fad,” he says. “New York is just following a fad, going with the flow. If it is ethically raised, then I don’t see a problem. If they are [forcibly] fed on an industrial scale, I think that’s wrong. But the foie gras we serve comes from a family who look after their geese.”
"His stance is not one that most animal welfare campaigners agree with. Making foie gras generally relies on force-feeding ducks or geese for about two weeks, causing their livers to expand dramatically. Some farmers claim force-feeding – known as gavage – is unnecessary, but in France, where 98% of the foie gras eaten in Britain is made, a pâté can only be called foie gras if gavage is used."
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Pressure grows on British chefs after New York bans foie gras
Restaurateurs and MPs are turning against the delicacy after years of intense animal rights protests
"New York’s authorities have decided to ban shops and restaurants from selling it and campaigners want London – indeed, the whole of Britain – to follow suit.
“Banning it is a fad,” he says. “New York is just following a fad, going with the flow. If it is ethically raised, then I don’t see a problem. If they are [forcibly] fed on an industrial scale, I think that’s wrong. But the foie gras we serve comes from a family who look after their geese.”
"His stance is not one that most animal welfare campaigners agree with. Making foie gras generally relies on force-feeding ducks or geese for about two weeks, causing their livers to expand dramatically. Some farmers claim force-feeding – known as gavage – is unnecessary, but in France, where 98% of the foie gras eaten in Britain is made, a pâté can only be called foie gras if gavage is used."
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