If you eat foie gras, I would really urge you to look at the practice that goes in to producing it. It is totally barbaric and involves force-feeding on the most horrific scale imaginable.
At wd~50, we have carried on, I think, a very honest, legitimate European tradition of messing with foie gras.
I plan to send my liver somewhere in France, to protest foie gras (liver pate) ... I plan to have handbags made from my skin ... and an umbrella stand made from my seat.
We have an odd culinary relationship with tinned food. In higher society, rare and supposedly exquisite goods such as tinned baby octopus, foie gras and caviar come in beautifully crafted, artistically designed tins.
I consider the 3 most cruelly produced foods to be from lobsters, dropped alive into boiling water, veal from calves separated from their mothers and kept in crates, and pate de foie gras.
I've had my run-ins with department stores, like Harrods, which stopped selling fur coats, but I found some there with fur trim, which is just as disgusting. Foie gras production is appalling - there's no excuse for selling it.
To produce foie gras, ducks and geese are force-fed enormous amounts of grain and fat, which causes their livers to swell to many times the normal size.
Foie gras is a breeze to cook, something that can't go wrong.
If you like foie gras, that doesn't mean you no longer need a regular steak.
When you're doing a film, your agent and manager spend hours - days - talking about contractual obligations. If you turn up for work and ask for a peeled grape on top of foie gras but you don't get it, you can't get annoyed.
Flowers die and wine gets consumed. Both are lovely. I appreciate both. Wine and roses. I actually had someone bring me a lobe of foie gras once.
One food I've tried and I haven't grown at all to like - foie gras, I don't like it. I just don't. I've tried it several different ways, and I think it's a texture thing for me.
Congratulations to Prince Charles for banning foie gras from all his functions.
Foie gras is sold as an expensive delicacy in some restaurants and shops. But no one pays a higher price for foie gras than the ducks and geese who are abused and killed to make it.
I'm sorry for the ducks; I love foie gras.
