Most foie gras is the result of gavage, or force-feeding. Producers force tubes down geese's throats and pump the birds' stomachs with more grain over the course of a couple weeks than they would ...

While he’ll eat foie gras produced by local farmers on occasion, Dr. Vilgis finds the force-feeding intolerable at an industrial scale. “It’s terrible to see,” he says.

Foie gras is distinct from regular fowl liver thanks to its high fat content, which is traditionally achieved by force-feeding the ducks and geese beyond their normal diets.

As a quick reminder, foie gras has traditionally been made by force-feeding ducks or geese to ensure they consume enough food to swell their livers up to 10 times their typical size.

Traditionally, it's made by force-feeding birds for weeks to fatten their livers, a practice that has led to foie gras being banned in several countries, including Denmark, the United Kingdom and ...

Foie gras, meaning 'fatty liver' in French, is produced by force-feeding ducks and geese two to three times a day with a mixture of boiled grains and fat.

As a quick reminder, foie gras has traditionally been made by force-feeding ducks or geese to ensure they consume enough food to swell their livers up to 10 times their typical size.

Instead of force-feeding, Eduardo allows his geese to feed naturally on acorns and olives, and his processes have been certified by Spain's National Association of Ethical Food Producers. A tiny ...

Foie gras in New York on Dec 8, 2015. Traditional foie gras, pictured here, is made through force-feeding fowl but researchers developed a method they say avoids that process, which one compared ...

Foie gras, translated from French as fatty liver , is is considered a culinary specialty. For animal welfare reasons, the so-called force-feeding has been criticized for a long time, and in many ...