Madrid
Spanish farmers have come up with a way to make foie gras without force-feeding geese. The delicacy, popular in France, is usually made from the livers of geese that have been overfed through tubes down their throats, a process that swells their livers to many times the normal size. But a Spanish company has begun making foie gras from geese slaughtered just before migrating season, when the birds have been stuffing themselves on their own to prepare for long flights. “They feed and live freely on our land,” said Eduardo Sousa, who runs Pateria de Sousa. “We know when the geese are ready because their bellies drag on the ground.” Sousa’s foie gras passed muster even with the French, winning an award at last year’s Paris International Food Salon. The drawback: It’s available only a few weeks each year.
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talking pointsAfter Pike disaster, is it time to rethink death penalty?
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QUOTE OF THE DAY‘What it actually means in the American context is you want to replace American workers with foreign workers and you want boys to play in girls’ sports.’
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the explainerJustice Dept. launches largest-ever effort to strip citizenship
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