Serendipity.

At few meals this week, the subject of foie gras came up. Some folks recoiled and said that they would never eat it because it was cruel to force-feed geese (ducks in the US) and that they wouldn't mind if it were banned.

Others argued that operations such as Hudson Valley Farms have proven that they raise their animals in a compassionate and humane way and that foie gras was no more cruel than slaughter of other animals, and maybe even more humane than larger operations.

And then this morning, while surveying my usual wad of food sites and Twitter posts, I came across this Eater NY article written by Momofuku's Chef David Chang about his experience with anti-foie gras activists and his resultant, and extremely well-reasoned, response.

I think that this is a very important piece to read for anyone who questions (positively or negatively) the production and consumption of foie gras. Read the Eater NY post here.

I suspect that anyone who cannot see reason of any sort, such as those who would be gladly militant about "cruel-and-unusual" treatment of animals but then in the same breath have no problem wearing leather garments or eating a fat steak, won't be reading this as it might (possibly) enlighten them...