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Despite foie gras being strongly associated with French cuisine, a Spanish farmer by the name of Eduardo Sousa is proudly producing sustainable and humane foie gras
What could be more irresistibly high-low than a plated cheeseburger on a white marble table, promising to drip rich rivulets of liquid foie gras down your fingers and chin as your take your first decadent bite?
In late 2015, a virulent strain of the H5N1 virus was detected on a farm in the southwest of France—the heart of the foie gras industry. As a result, the French government has temporarily halted foie gras production, and Canadian farms are now in the spotlight.
