A Flap Over Foie Gras

by 5m Editor
25 April 2005, at 12:00am

US - It was a delicacy among the Romans, and later the Jews, a substitute for the pig that helped their Christian neighbors survive the Middle Ages. To French food writer Charles Gerard, foie gras - the swollen liver of a deliberately overfed goose or duck - was &quot;the supreme fruit of gastronomy.&quot; Seared and doused with a port-wine reduction, or baked with truffles into a terrine, it is the key to the restaurant industry&#39;s holy grail: the $20 appetizer. But to animal-rights activists, it&#39;s fur on a plate, an outrageous flaunting of humanity&#39;s dominion over other species, and at the same time a wedge issue that can usefully be wielded against the entire meat industry. Which is why, within an hour of Cardinal Ratzinger&#39;s elevation last week, an exultant e-mail went out from Bruce Friedrich, director of vegan campaigns for People for the Ethical Treatment of Animals, calling media attention to the new pope&#39;s views on animal husbandry. In a 2002 interview, Ratzinger opined that &quot;degrading living creatures to a commodity,&quot; specifically by force-feeding geese and confining chickens in crowded factory-farm cages, seems &quot;to contradict the relationship of mutuality that comes across in the Bible.&quot; <i>Source:</i>

5m Editor