Owners at select California restaurants are finding loopholes in a recent U.S. law banning foie gras, which is created by the force-feeding of ducks and geese.
Some California restaurants are serving foie gras despite the ban, others are giving it away, arguing the ban doesn’t prohibit distribution; others encourage patrons to bring the delicacy to be cooked by the restaurant chef.
“The law has major loopholes, and we cannot extend the law,” Kat Brown, animal care and control deputy director, is quoted as saying by Montreal’s Gazette.
In Canada, the Association des Eleveurs de Canards et d’Oies du Quebec, is suing the State of California over the ban, since the dish is big business in Quebec and California is one of the largest buyers of the delicacy.
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