Photo by TAYLOR149

Every once in awhile I come across something so significant that it transcends my main focus of the sweet and I have to say something about it. This is one of those times.  

Culinary savants of the world probably already heard about this. I came across this article in a local paper on foie gras and the changing face of an over-fed goose. Personally, I’ve never had foie gras. I just never had awareness and opportunity match up. After learning about the industry standard of gavage, the force feeding of the goose to create the extra-rich delicacy, I was less inclined to ever try it, let alone have it take up residence as a favorite on my plate. This is a choice I made, and I don’t expect others to follow suit or agree. Rick Steves actually included footage of this “humane” practice in one episode of his guide to Europe series (great series that you can catch on PBS) that highlighted France’s Dordogne river valley, and while watching I couldn’t shake the uneasy feeling that came over me.

The article in the paper highlighted a lecture given at the renowned TED conference by Dan Barber, chef at Blue Hill Farm and restaurants in both Manhattan and Stone Barns in Pocantico Hills, which doubles as a non-profit center for food and agriculture. Chez Pim has a great post about her visit to Stone Barns and Barber’s philosophy. Barber let the world in on one of Spain’s best unkept secrets, Eduardo Sousa. A farmer in the Extremadura region of France, Sousa’s methods of working with rather than against nature completely change the game of foie gras production. Sousa has proven that the time-old tradition of gavage is no longer necessary. Instead of what remains to be an ethical grey area, Sousa has shown the way to a natural harmony between land, animal, and steward that feeds not only the belly but the soul.

I love to hear stories like this. The question needs to be asked, why doesn’t more industry, whether it be food, automobile, or widget, learn to build business around the foundations that can be found in the natural world? This Spaniard, this “Goose Whisperer” as Barber puts it, has discovered a process that nature has provided to help create something that for many is the top culinary experience, foie gras.

There’s quite a bit of buzz out there about Eduardo Sousa, and everyone has an opinion which seem to be mostly good. During my search to learn more about this man I even discovered a blog post on finding personal meaning and perspective in this little farmer’s story.

You too may be able to get a taste of happy goose liver,  what some are calling the Holy Grail of foie gras from IberGour.com. They have shipping rates for pretty much all of Europe. Fret not as they do state, “For other countries please contact us.” Just cross your fingers that it becomes available again.

Do watch the video. It’s a bit long, but totally worth it. Good stuff.