Dec 2, 2011
We bring you our sort-of-annual holiday tradition: The Poultry Slam! Stories of what happens when humans and fowl collide, including the tale of one notorious turkey who unleashed a long reign of terror on an unsuspecting neighborhood.
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- In order to make foie gras — goose liver — the birds have to be treated inhumanely, strapped down and force-fed huge amounts of food. So when a chef named Dan Barber heard about Eduardo Sousa, a Spaniard who had supposedly found a way to make foie gras without mistreating the animals, Dan didn't believe it ... until he went to Spain to investigate. Dan runs the New York restaurant Blue Hill. (20 minutes)
Illustration by Seniel Seward, from the Vineyard Gazette.