Foie gras ban sets table for shark fin
Time is running out for chefs from Napa to Hollywood to remove a favorite star from their menus.
Foie gras is created from the liver of fowl, usually after they have been force-fed. The fatty delicacy is available at gourmet restaurants all over California including the famed Gary Danko in San Francisco and French Laundry in Yountville.
Way back in 2004, former California governor Arnold Schwarzenegger signed a bill banning inhumane foie gras production eight years after its signing. The ban goes into effect July 1.
More important than the gourmets and foodies being tragically effected by the law, the foie gras ban could give state lawmakers a taste of what they will face in 2013 when California’s shark fin ban comes into effect.
On Thursday, Obama made an unannounced visit to The Great Eastern restaurant in San Francisco’s Chinatown, which still sells shark fin soup.
Though the president didn’t buy shark fin soup or anything else with shark in it, the Chron and others nevertheless seized upon the somewhat awkward coincidence.
The department of fish and game will be responsible for enforcing California’ shark fin ban at a cost that the state was unable to estimate in 2011.
California may find that both laws are too expensive to enforce. Chicago’s own foie gras ban lasted less than two years before being rescinded.