If you find a spare 20 minutes in the near future and you find food, or at least food ethics, interesting, watch this TED talk. It's about award-winning foie gras being made in Spain that doesn't involve force feeding of the geese.
I've been considering starting up a small-scale pastured poultry farm for years. I even have the journal I made sometime around 8th or 9th grade that details my more youthful versions of the plan. For the past year or so, I've tossed around the idea of producing humane foie gras, even though I've never had the stuff. I just know that conventional duck liver is some damn tasty stuff and I like goose meat.
This guy's story just proves that it's possible. Not only possible, but possible to make top quality stuff, although instead of stealing figs and olives as they do on the Spanish farm discussed, my birds would have to settle for stealing figs and blueberries. I'm thinking of e-mailing the link for this talk to a guy I know in the restaurant biz to see if I can get his chef/partner's take on this idea.
Today's title is a quote taken from the end of the above video in which the speaker addresses the historical creation of foie gras. Seriously, the talk is nowhere near as boring as it sounds.