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Foie gras is a delicacy that dates back millennia, and is loved by chefs and connoisseurs for its rich texture and flavour. The food has recently faced a major backlash, however, due to the inhumane way in which it’s produced, which involves tube-feeding geese and ducks to engorge their livers. In this short film, the US director Julian Tran travels to Extremadura in Spain, where Eduardo Sousa and Diego Labourdette produce perhaps the world’s only ‘ethical foie gras’, made by exploiting local geese’s natural instinct to gorge themselves before their winter migration. While the method results in a more widely varied product, Sousa is content to sacrifice productivity for a more humane delicacy – one that he enjoys only at Easter.
How a self-taught autistic artist mines creativity from life’s endless variations
Nature and landscape
An afternoon with hobbyist diamond miners in Arkansas is a thing of rare beauty
What can a Kurosawa classic tell us about reality, knowledge and truth?
Witness the majesty of moths taking flight at 6,000 frames per second
Jocelyn Bell discovered pulsars. The Nobel Prize went to her supervisor
Animals and humans
A bluesy ballad tells the story of Old Bet, the first circus elephant in the US
In this 1975 lecture, the maglev train’s inventor deconstructs his ingenious design
Meaning and the good life
To know or not to know? Lillian weighs the costs of a life-changing genetic test
Information and communication
There are many ways to make a flat map of the world – each of them a unique distortion