California’s ban on foie gras, set to take effect July 1, has been debated nationwide by chefs, diners, animal advocates and lawmakers.
Supporters of the law suspect some influential chefs will try to overturn the ban by introducing a new bill. Foie gras comes from the livers of ducks and geese that have been force-fed to quickly fatten them — a practice that animal-rights groups decry as inhumane while supporters maintain does not harm the fowl.