The Sousa family has always valued goose rearing as a sustainable and low-impact farming practice with a highly sought-after finished product. Their free-range geese are partly domesticated, but are visited annually by their wild cousins, thus renewing the gene pool and maintaining the feeding instincts of the established flock.
When autumn comes round the geese begin to feed intensively, gorging day and night, in preparation for a migration journey. The animals are captured during the night by dazzling them with powerful lights and foie gras is harvested.
Burra Maluca wrote:
Rick LaJambe wrote:While the Foie Gras talk from Dan Barber is fantastic, I believe his other talk on the fish he fell in love with was far superior in that it showed a restoration of a natural ecosystem to produce exceptional food.
This shows a large-scale operation, which is probably more attractive to political types. The best part is that all was necessary was to allow an ecosystem to go back into a natural state!
Dan Barber is also damn funny!