Food-trend followers likely were intrigued with Wolfgang Puck’s recent announcement that his restaurant menus are changing to promote animal welfare.

One can only wonder whether Puck would have been so eager to ban foie gras while the fatty liver was still currying favor with foodies everywhere. Following a year or so of renewed popularity, foie gras, The Associated Press announced in late December, would be hopelessly passé in 2007.

Foie gras long has been foremost among “cruel” foods for producers’ practices of overfeeding ducks and geese. But you don’t have to ban it entirely to promote peace of mind. Chefs and consumers alike can choose products, whether they be vegetables, cheese or meat, from small operations that are more interested in quality and sustainability than quantity.

Yes, this can apply to foie gras. I’d probably be skeptical of this statement, too, if I hadn’t visited a small foie gras farm in rural France several years ago.

The ducks — indeed roaming free — were the first to greet our busload of students. Mobile and lively, they seemed to suffer no adverse effects from their enlarged livers, developed during daily gorgings on corn. The farmers frankly addressed their industry’s reputation for cruelty, stating that physical distress would prevent the ducks from developing the type of liver prized for foie gras. The flock, in fact, clamored for corn, they claimed.

An extensive tour revealed not one ailing duck. And I had absolutely no reservations about gorging myself on the best foie gras I’ve yet to taste anywhere.

Mind you, I’m not under the illusion that the experience represented all foie gras farms everywhere. But given this one’s practices and superior product, I would have no qualms about purchasing its foie gras. And since some foodies are not likely to forego these velvety morsels just because celebrity chefs are riding the next trend, education about a product’s origins could go a long way toward promoting peace of mind.

This entry was posted on Wednesday, March 28th, 2007 at 1:00 pm and is filed under The Whole Dish. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.