So... They are outlawing foie gras in California...I'm sure Sandy will be happy :)

But they're not outlawing factory-raised chicken, which is the height of animal cruelty.

Politicians know an easy target when they see one.

 
Doesn't mean we won't see it in restaurants. Several chefs have already outlined how they'll get

around the ban. Ludo Lefebre says he'll still serve it, he just won't CHARGE for it (ah, loopholes) What he'll bill his customers for is the accoutrements. "Here's your gratis foie gras, Madam. The toast points and Apricot-Maple Coulis will be $35 dollars. Enjoy." Keller has subbed chicken livers. Personally, I don't have alot of use for the stuff so, I don't particularly care one way or the other.

Now if they decide to ban something SIGNIFICANT ... like bacon ... well, THEN I'll be going all gangsta on SOMEONE'S ass.

 
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