A number of people have asked me to follow up on an older post I wrote regarding the possibilities of pasturing geese in an environment that makes them *think* they are migratory birds instead of domesticated, all in hopes of instilling a natural form of gavage and therefore a more ethical form of foie gras.
One of the things to which I was most looking forward on our tour with Craig Haney at the Stone Barns Center for Food & Agriculture, was getting an update on their pastured foie experiments which they’ve been conducting for about a year now. They’re working with Toulouse geese in the effort—Toulouse being the breed that Eduardo de Sousa has had so much success with. I patiently waited through the lamb explanations and then the chickens, and the pigs, until I could stand it no longer and blurted out: “So how’s the foie coming along???”