Home > Magazine Archives > March 31, 2007 Issue > Features
Food: The Fight Over Foie Gras
A firsthand look at the production of this embattled luxury food
Sam Gugino
Issue: March 31, 2007
In 1992, my wife and I spent a day at the farm of Guy and Danie Dubois in the Dordogne region of France. The Dubois family raises and processes geese for the meat, but more importantly, for the protuberant livers, which are made into the delicacy known as foie gras ("fat liver").
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