Foie gras production is one of the most notoriously unsustainable and cruel practices in the food industry, so much so that consuming it or putting it on a menu can cause a multitude of negative reactions. Yet even this glaring homage to the so often horrendous industrialization of farming can be transformed into something Slow Food can wholeheartedly support. Chef Dan Barber of Blue Hill discusses sustainable agriculture, a small farm in Spain producing the elusive sustainable foie gras, and touts food from sustainable farming practices as being far tastier than that of industrial farming.
Watch Dan Barber’s foie gras parable on TED.com
