A farm in southwestern France has become the first to produce "naturally fattened goose liver” whose inventors say is an entirely “ethical” alternative to foie gras as it removes the need for force feeding.
Instead of spending weeks thrusting tubes down their long necks to swell their livers tenfold with corn and fat, all that farmer Valérie Fosserie has to do is to feed goslings a few drops of ferment after birth and let “nature take its course”.
Long seen as a gourmet delicacy in top restaurants around the world, foie gras has increasingly come under fire from animal rights activists and some countries that view force-feeding as cruel.
In October, New York City, which hosts an array of top-tier…
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