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Dan Barber: Humane Foie Gras

“At the Taste3 conference, chef Dan Barber(Blue Hill Farm) tells the story of a small farm in Spain that has found a humane way to produce foie gras. Raising his geese in a natural environment, farmer Eduardo Sousa embodies the kind of food production Barber believes in.”

Pretty awesome story. Makes me think about sustainability, agriculture, quality, and just doing things naturally, how things are meant to be.



This entry was posted on Saturday, March 14th, 2009 at 2:44 am and is filed under conference, entertainment, food, green, information, inspiration, TED. 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.

3 Responses to “Dan Barber: Humane Foie Gras”

  1. BenGreen Says:
    March 15th, 2009 at 2:20 am

    Wow. That was awesome.

  2. Christina Rodriguez Says:
    March 19th, 2009 at 1:38 pm

    I’m always glad to find and support farmers who enable us to enjoy our meat without making the animals suffer needlessly. The free range, not the factory farm, is the way to go because the most ethically-raised meat is usually the best-tasting.

    Thanks for posting this entry, Tango!

  3. designverb Says:
    March 13th, 2010 at 7:15 pm

    […] while watching this talk, I twittered out about his amazing talk on humane foie gras which is a pretty amazing story behind the history to foie gras and that it isn’t a French […]

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