A California state law banning the sale of foie gras goes into effect on Sunday but it remains unclear whether restaurant goers will be able to find the fattened liver of duck or geese on menus next week. Sales of foie gras have been booming for weeks leading up to the ban, with restaurants across the state serving pricey multicourse foie gras dinners. Earlier in the week, reports indicated that enforcement of the ban might be somewhat lax. Some chefs said they were planning to look ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.


Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!

Questions about your account or how to access content? 

Contact: Desiree Torres Desiree.Torres@penton.com 

Already registered? here.