The New York Times has published a piece on the city’s proposed ban on force-fed foie gras. The authors speak to several stakeholders—including chefs, city council members and veterinarians—and tour the upstate New York production facilities of two of the country’s three foie gras farms. The authors note that foie gras, “a luxury item,” is “an easy target” for “anti-snobs.” “It’s enjoyed by foodies and gourmets: people most of this country resents,” the author of The Foie Gras Wars reportedly told the paper. The authors note that the employees of the production facilities—where “[n]o ducks appeared unable to walk,” they report, contradicting rumors about the production process—were worried about losing their jobs. “That’s 400 people, sure, but really, that’s 400 families,” the head chef at one facility reportedly said, referencing the number of employees who work at both upstate New York facilities.

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