Dan Barber, Executive Chef and Co-Owner of the Blue Hill restaurants in New York and Westchester, gave this talk at the TED 2008 Taste3 Conference in Napa, California about a small farm in Spain making waves with a humane way of producing Foie Gras. The product they sell is so good that they have won major awards despite some protest that they aren’t true Foie Gras since they don’t force-feed the geese).
During the talk, he pledges to not serve Foie Gras at his restaurants anymore after having this stuff. A group of friends and I are heading out to Blue Hill at Stone Barns for my birthday next month. I certainly hope he’s changed his mind by then.
(thanks Ian)
