Eduardo Sousa: World’s Best and Most Ethical Foie Gras

You’ve got to hand it to the French. When they recently got dusted in a tasting competition by Spanish foie gras producer/farmer Eduardo Sousa, they accused him of cheating. The irony of this is that Sousa has revolutionized the entire science of foie gras production.

There is no tube feeding on his ranch. And the geese do not eat corn. He relies on the natural feeding cycles of the animals. He grows geese-friendly herbs and plants and allows the animals to gorge themselves as Fall approaches, which they will most certainly do on their own to prepare for the winter.

The result is a foie gras which the hot chef of the moment and Obama favorite Dan Barber, proprietor of Blue Hill Cafe in NYC, has called “the best I’ve ever tasted in my life.”

So, if local restaurants want to rid themselves of ongoing harassment by animal activists my suggestion would be to contact senor Sousa and purchase some of his free range geese livers. No one can question the methods of production: his is the paragon of ethical treatment.