...Foie Gras. Delicious, but cruel?
I told someone today, if were walking around hungry and someone came, put their arm around me and stuck a cheeseburger in my mouth, I would find that very cruel at all. In fact, I'd quite appreciate it.
Over the past few weeks, I've had the chance to get to know one of the co-owners of Hudson Valley Foie Gras. And he has invited me to come out to the farm and see, first hand, just what the production of foie gras is all about. So be sure to check back for a full report with photos and all.
About Hudson Valley Foie Gras
What is Foie Gras?
Foie gras (pronounced fwah grah) is the fattened liver of a waterfowl (either duck or goose, but in our case, only duck) produced by a special feeding process. It results in a luxurious product that is at once velvety and meaty. Historically, foie gras has been cooked in a paté or terrine and served cold. The last decade has seen the gain in US popularity of serving foie gras seared hot with a sweet and tangy fruit garnish.
Hudson Valley Foie Gras is a grower of the Moulard Duck from which Foie Gras is produced. HVFG is situated on 200 acres in Ferndale, New York, a two hour drive from Manhattan. HVFG is headed by two individuals,
Izzy Yanay, a Masters in Philosophy from the Weitzman Institute in Israel, and Michael Ginor, a B.A. from Brandeis University and an M.B.A. from New York University.Our facility is unique in that all the stages of production, from breeding to packaging, exist in one location. This concept was developed by Izzy Yanay with the advent of the Moulard Duck. The Moulard Duck is a crossbreed between a Moscovy male and a Pekin female, which are artificially bred. This technique was invented in Israel in the mid 1970's and Izzy was one of the first to utilize this technology in the production of Moulard Foie Gras. As a hybrid is more resistant to disease than either parent, it become feasible for the entire production to take place under one roof. In 1982, Izzy introduced Foie Gras into the United States utilizing this plan.
Izzy Yanay, General Manager, along with Michael Ginor, President, formed Hudson Valley Foie Gras in 1989. Currently we distribute nationwide through gourmet and specialty food distributors. Critical acclaim from around the world has placed our company as the premier producers of Foie Gras and Moulard Duck products. Our corporate goals include the stabilizing of Foie Gras prices and the assurance of a steady supply as well as public education and increased product awareness. In keeping with our promise to develop a more economic high quality product, a significant portion of our proceeds is directed toward research and development.
Hudson Valley Foie Gras is just as committed to its role as a food producer and the responsibilities and privileges which that may carry in helping, assisting and feeding the less fortunate. This we accomplish by being involved with several foundations, organizations and individual chefs who are committed to the same purposes.
2 comments:
I am sure you recognize there is a difference between someone putting a cheeseburger in your mouth and shoving so many cheeseburgers down your throat and into your body at a pace at which the food cannot possibly be used for energy conversion or healthy fat storage, resulting in extreme swelling of internal organs such as- you got it- the liver! Swollen livers cause internal distress and occupy space needed for lungs making it hard to breathe.
When you go to Hudson Valley Foie Gras, ask to see the whole operation, not just the visitors shed. The visitors shed is a "humane" oasis within the whole facility that contains only a small number of the ducks going through gavage.
Obviously, you have never been there. There is no "visitors shed" anywhere one the land. I saw the entire operation from beginning to end. ANd it gave me an even greater respect for the product to see it crafted with such care. Those ducks do not seem to be uncomfortable for one moment of their life.
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