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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").

For the full article, check out the new issue of Wine Spectator, on newsstands February 15, 2007.

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