"The most ecological choice for food is also the most ethical choice for food... and it is almost always the most delicious choice." That is the closing comment from Dan Barber, a chef, in a recently posted TED presentation. While some vegans might dispute his view that an animal-based food product can be considered an ecological or ethical choice, the story he tells is compelling. The focus of his 20 minute talk is a small farm in Spain which produces Foie Gras naturally.
In the course of the engaging story, he explains how the farmer uses the natural instinct of the geese to gorge themselves in anticipation of winter rather than the use of gravage (i.e. force-feeding). He also explains how the varied, free-range diet of the geese produces a foie gras that, for Dan, was a transformational culinary experience.
The key take-away for me is that this is the best case... a more sustainable product, with better performance characteristics (e.g. taste). The question that hasn't been addressed is cost and relative value to consumers who don't mind the objectionable practices associated with gravage.
