Posted January 8, 2015
A U.S. District Court judge has struck down the ban prohibiting chefs from serving foie gras, according to San Francisco Eater. Fortune also published an article available here, LA Times here, and SF Gate here.
The lawsuit was brought by a group of out-of-state foie gras producers, retailers, and importers. A judge ruled that it was legal to sell foie gras imported from outside of California at restaurants within the state.
Foie gras is considered a delicacy made from specially fattened duck liver. The ban, which had been in place since 2012, prohibited restaurants in the state from importing and serving products that are “the result of force feeding a bird for the purpose of enlarging the bird’s liver beyond normal size,” according to Fortune.
Animal rights groups supported the ban arguing that the dish led to force-feeding birds “for the purpose of enlarging the bird’s liver beyond normal size.”
Marcus Henley, operations manager for Hudson Valley Foie Gras, stated that the production of foie gras is humane and in compliance with all U.S. regulatory standards, according to SF Gate.
“We’ve always contended and have had a lot of support from veterinarians and farmers that our process is acceptable agriculture,” said Henley.
La Toque chef Ken Frank fought to legalize foie gras, according to LA Times.
“Foie gras is legal in California and will be on my menu tonight,” said Frank. “I haven’t been without foie gras a single day since the ban went into effect, but tonight is the first time I’ve been able to charge for it.”
California was the only state to ban foie gras, according to Fortune.
For more information on animal welfare, please visit the National Agricultural Law Center’s website here.
Share: