“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.
Wow. That was awesome.
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!
Pingback: designverb