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Could foie gras be a vanishing pleasure in the United States? Maybe so, if legislators manage to prevent its production and a ban on French imports isn't lifted. Foie gras, the fattened livers of geese or ducks, has become the subject of renewed controversy among chefs, diners, animal-rights activists and government officials.
For the full article, check out the new issue of Wine Spectator, on newsstands June 15, 2004.
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