To many a gourmand, there is nothing better: rich, buttery foie gras, made from the delicate, fattened liver of a duck or goose, often pan-seared and served with a fruity garnish.
To many an animal-rights activist, there are few things worse: the act of shoving a tube down a bird's throat and force-feeding it just to produce an expensive delicacy.
And to Izzy Yanay, a Fort Lee resident who owns the largest of the three foie-gras producers in the United States, there is only one way to handle the controversy: swing his door wide open.
"The only possible way for me to protect myself is to tell the world, look, the ducks are not being hurt. And I cannot tell you that by standing in a restaurant or in a legislative hall … you need to come and see for yourself, and the ducks will make my case."
To read the rest of the story, please go to: The Record
