What's Good for the Goose - Foie Gras Gets Ethical
Guilt-free foie gras! A Spanish producer of the duck liver delicacy encourages his free-range ducks to gorge themselves at will, instead of using tube feeding. The results have chefs in the UK and Australia clamoring for more. Australian chef Sean Connelly told the Sydney Morning Herald, "It isn't better or worse than the foie gras we're used to working with. It's just different," Connolly says. "But it does have a more livery, fuller flavour."
Louisiana's Abita Beer will release a special edition pilsner at the end of July to raise funds "...to support relief efforts both large and small, and get the money where it needs to go...to fishermen, to the environment." Slashfood reported that 75 cents from each 22-ounce bottle of the brew, called Save Our Shores - A Charitable Brew, will go to a special fund. 100 percent of the profits from Save Our Shores swag will go to the fund.
Asian carp that have invaded Midwest are headed back to China as food. According to the Detroit Free Press, Big River Fisheries in Pearl, Illinois, will harvest 30 million pounds of the pesky but tasty fish, process them, and ship them to a Chinese company for international sale.