In July 2012, foie gras, a paste made of the livers of force-fattened geese and ducks, was banned in California, on the reasonable grounds that pretty much nothing about making it is particularly nice to the birds. On January 7, 2015, a judge threw out the ban, saying it “attempted to override existing federal law regulating poultry products”.
I am more interested in the reaction of people to the ban: before it went into effect (it was actually passed in 2004 and had a seven-and-a-half-year “grace period”), people had culinary foie gras orgies, putting it on everything. While it was in effect, some restaurants gave it out for free as a way to get around the law. And now that the ban is over, foie gras, the “forbidden treat”, is now trendy, with restaurants scrambling to get it back on the menu. Basically, banning foie gras made it even more popular, rather like banning alcohol during Prohibition.
Clearly, simply making inhumanely produced animal products illegal is not the answer. What is the answer? Telling people how it is made doesn’t seem to help, although you’d think it would be primary (that’s certainly what convinced me not to eat it). I am completely perplexed by people who hear: “This stuff is made by repeatedly holding down a live duck and filling it with fatty food until its liver reaches eight times normal size” and respond with “I want to eat that!” — even when there are alternatives presented.
No answers today. Just a little “WTF?” as this goes by.