New York City On The Road To Ban Foie Gras

New York City On The Road To Ban Foie Gras |


New York City could ban the sale and production of foie gras with a new proposed bill regarding the issue. While it isn’t the only city that has planned to ban the product, New York City is taking steps towards the elimination of the luxury ingredient. With a growing movement in the United States, the fattened duck or goose liver could no longer be available in the country.

Foie gras literally means “fatty liver,” and this is the sought-after ingredient in French cuisine. Naturally, waterfowl will eat a lot before migration in order to have a lot of stored calories to use during their long flights across the world. Farmers can only replicate this by force-feeding their domesticated birds. There have been many movements to stop this practice, as it is seen as cruel and unnecessary.

Last week, a representative of the second district of the New York City Council, Carlina Rivera, proposed a bill that will ban the sale of foie gras in the city. The proposal was grounded on the basis of animal cruelty. If the bill passes, vendors will be penalized up to $1000 in fines and spend a year in jail for each offence. Because the product is not a part of the staple New Yorker diet, the cruelty associated with its production is seen as unnecessary.

Elsewhere in the country, similar movements to ban foie gras have emerged. California was successful in passing a law regarding the sale of the fattened livers. Even though the law’s standing sometimes fluctuates, it’s quite effective in enforcement; even Amazon won’t sell foie gras in the state for the next five years. In 2006, Chicago also had temporarily banned the product, but it was repealed two years later. Clearly, there’s a general movement to stop the force-feeding of birds in the country.

Foie gras is considered a luxury delicacy, so people still continue to eat it for both the flavour and prestige. If it is unnecessary and cruel, then perhaps it’s best that the practice stops. After all, how often would you want to eat a fattened goose or duck liver that farmers need to produce a lot of it all the time?