Dan Barber's Foie Gras Parable

According to colleagues at a major US foie gras producer the method Barber describes is not sustainable for commercial production. The birds only engorge once a year, precluding year round production and the yield of liver is wildly erratic. My contacts have tried to duplicate this method and would love to make it work, but are not optimistic.

What a great video - asks some really important questions about food values. On of the side messages i especially like is the idea that some ingredients are too special to let chefs play with - too perfect on their own. Happy to have re-stumbled on this video.