Audio By Carbonatix
After being banished from many conscious kitchens a decade ago, foie gras is making a comeback on menus around town, thanks to more “thoughtful practices” of companies that produce it. At Milk & Honey Bar-Kitchen, for example, which Gretchen Kurtz just reviewed, it’s tucked inside powdered cashew brittle for foie gras bonbons. Says Khanh:
What exactly are the “thoughtful practices” when producing foie gras? I am okay with people choosing to eat it, but please don’t pretend for one second that it’s humane.
Responds Miki:
Agreed, except I’m not okay with people choosing to eat it. It’s the product of torture. Disgusting. It should be banned.
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Do you eat foie gras? If so, where? And if not, do you think it’s all right for others to eat it — or should foie gras be banned?