Chefs angry at New York foie gras ban

Chefs in New York are up in arms over a ban on foie gras – the food that is common in haute cuisine. Foie gras is made from duck and goose liver. The birds are force-fed with corn to enlarge their liver up to ten times its normal size. Animal rights groups say this causes the birds unnecessary suffering. New York's city council voted to ban sales of the controversial food. The bill will ban restaurants and stores, "from storing, maintaining, selling, or offering to sell force-fed products or food containing a force-fed product". A spokesperson said force-feeding was "really cruel and inhumane".

Farmers want to sue New York City. One farmer said: "We will not let this restriction on New Yorkers' freedom of choice go unchallenged in the courts, and we intend to file a lawsuit." A food manufacturer said chefs were likely to order more foie gras because they are so angry. It said: "There are 1,000 restaurants in New York City who have foie gras on their menu right now. They are all very incensed." It added the council made no effort to learn about the foie gras process and refused to visit the farms. Foie gras is big business. One liver can sell for as much as $125.