New York bans the sale of foie gras (and the culinary scene is that trill)
In 2022, New York will be a city free of foie gras . This has been decided by the City Council, which has banned its sale due to the animal cruelty involved in its development.
As is known, foie is commonly produced by forcing ducks to eat corn through a tube that is inserted into their throat, through which they are fed for 20 days, before being slaughtered. This allows their livers to grow ten times more than normal and acquire the characteristic flavor of this haute cuisine product.
In an almost unanimous vote (42 votes in favor and 6 against) the City Council has passed the legislation against free , presented by Democratic Councilwoman Carlina Rivera , which prohibits its sale both in stores and in restaurants from 2022 Violators who sell the product in New York, which can still be purchased outside the city, will face fines of $ 2,000.
New York thus joins the state of California, which already banned the product in 2004, and countries such as Argentina, Australia or the United Kingdom, where it is already illegal.
“What will be next?”
The ban on foie gras in the Big Apple is an important victory for the animal movement since the city is the epicenter of the American culinary scene. “This is one of the most violent practices and is done to develop a purely luxury product,” Rivera insisted.
But, in gastronomic circles, the ban is receiving a lot of criticism. “New York is the mecca of eating in the world. How is it possible that New York doesn’t have foie gras? ” Explains Marco Moreira, executive chef, and owner of Tocqueville, an acclaimed French restaurant near Union Square, that offers a Hudson Valley foie gras snack. “What will be the following? No more veal? No more mushrooms? ”
But in reality, the big ones harmed by the new legislation are the farms that produce foie around New York, which are totally dependent on the wealthy customers who go out every night to eat in Manhattan.
Hudson Valley Foie Gras, one of the best-known brands that produce the product near the city, sacrifices 800 ducks a day and billed 15 million dollars last year alone in duck liver. 30% of its clientele is from New York City.