California’s new ban on the production and sale of foie gras took eight years to go into effect, but restaurants have wasted little time in finding creative ways to duck the law.
The delicacy sparked the ire of animal rights’ activists because it is made from the engorged livers of ducks or geese that are force-fed through funnel-like tubes. It became illegal in the state this month to make or sell food derived from force-fed birds.
Restaurateurs and chefs, however, are using loopholes and clever wordplay to keep the dish on the market, a sign that passions run high on both sides of the issue.