The three year old ban on the sale of foie gras in California was struck down by a federal judge on Wednesday. The move has been welcomed by a section of California restaurants and was termed as “culinary freedom.”
Foie grasis prepared from the liver of a goose or duck which are finely chopped. However the process of fattening of the duck or goose, termed as ‘gavage’ has earned the ire of PETA. The fattening process involves force feeding the bird with a tube. The process has been considered as particularly hideous and animal rights activists display pictures of these helpless birds with tubes forced into their throats.
Wayne Pacelle, the president of said in a statement, “California lawmakers conducted a serious-minded debate about farm animal welfare in 2004, passing a bill to phase out the cruel force-feeding of ducks and the sale of foie gras if it comes from that inhumane process,”