Revival Meats

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???”

Toulouse Geese on Pasture

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After stuffing ourselves with fine charcuterie from Daniel Boulud’s new gastro-bistro (DBGB) in Manhattan’s Lower East Side, Ryan Pera and I picked up our sweet rental car and headed North, to Tarrytown in Westchester County, for a visit to the Stone Barns Center for Food & Agriculture (also the home of Blue Hill Restaurant).  We were to meet with Craig Haney, livestock director for the farm.

Stone Barns Center for Food & Agriculture

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