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

Video/Cities

A poetic tour through Detroit's abandoned, ghostly Packard Automotive Plant

7 minutes

ORIGINAL
Video/Ethics

If soldiers act with unjust aggression they are as culpable as civilian criminals

6 minutes

Video/History of Science

‘I could not but wonder at it’: history’s first glimpses into the microbial world

7 minutes

Video/Music

Melody, rhythm and piety: the rich forms and meanings of Indian classical music

17 minutes

Essay/Cosmopolitanism

This is your morning

I left the US, the land of my birth, sickened by racial injustice. But the return to a homeland is not a simple matter

Enuma Okoro

Idea/Death

Ghosts and ghouls haunt the living with a message about life

Thomas W Laqueur

Video/Digital Culture

A transfixing audiovisual dive into varieties of emergence

4 minutes

Idea/Art

Why the dandy is a subversive work of public art

Tara Isabella Burton

Essay/Digital Culture

Shame on you

Unburdening ourselves online can feel radical and liberating. But is baring and sharing all as emancipatory as it seems?

Firmin deBrabander