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Why Foie Gras is Not Unethical

The folks over at Serious Eats visit a foie gras producer in New York to explore the ethical issues of foie gras production.


GOOD is no stranger to the foie gras debate. We've explored a number of angles, from a spa-like farm for pampered animals, to our national fascination with ducks, and even a complaint that it's just not as important as other issues we face. And in California, it will be banned in 2012. The folks over at Serious Eats do one better, and visit a foie gras producer in New York to explore the ethical issues:

So the real question is: is the production of foie gras torturous under even the best of conditions? Those on one side would answer yes. How could force feeding an animal ever be considered anything but torture? On the other hand are those who claim that American foie farms are positively idyllic with ducks waddling around spacious pens, even queuing up for their gavage, that for a duck, none of the things we consider uncomfortable stress them out in the least. But who's right?

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Fact Checking McDonald's Non-Aging Burgers: This Time for Real

J. Kenji Lopez-Alt applies some actual scientific method to determine whether, how, and why McDonald's burgers don't age.


The meme of McDonald's non-aging hamburgers has reached epic proportions. But thus far, efforts to investigate the validity of and reasons behind the non-decaying and (seemingly non-organic) meat and buns have been anecdotal, have failed to isolate control variables, and have been plagued by hungry cats.

Fortunately, J. Kenji Lopez-Alt of Serious Eats' blog A Hamburger a Day is endeavoring to implement some actual scientific method to determine why and how McDonald's hamburgers don't age:

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