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Cruelty-free foie gras?

4 minutes

Delicious but cruel. Can foie gras be produced and enjoyed ethically?

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.

Director: Julian Tran

Website: Jungles in ParisNOWNESS

Support Aeon

Ideas can change the world

Aeon is a registered charity committed to the spread of knowledge and a cosmopolitan worldview.

But we can’t do it without you.

Aeon is a registered charity committed to the spread of knowledge and a cosmopolitan worldview. Our mission is to create a sanctuary online for serious thinking.

No ads, no paywall, no clickbait – just thought-provoking ideas from the world’s leading thinkers, free to all. But we can’t do it without you.

Become a Friend for $5 a month or Make a one-off donation

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