Dan Barber questions “Who’s the farmer here, and who’s the chef?” after witnessing the production of natural foie gras. Normally the epitome of unnatural food, most foie gras is made by force-feeding geese copious amounts of grain in a process called gavage and slaughtering them while their livers are enlarged. But after a visit to a unique Spanish farm, Barber believes that the future of food could consist of working in concert with natural patterns and animal behaviors rather than against them.

Dan Barber questions “Who’s the farmer here, and who’s the chef?” after witnessing the production of natural foie gras. Normally the epitome of unnatural food, most foie gras is made by force-feeding geese copious amounts of grain in a process called gavage and slaughtering them while their livers are enlarged. But after a visit to a unique Spanish farm, Barber believes that the future of food could consist of working in concert with natural patterns and animal behaviors rather than against them.

Dan Barber questions “Who’s the farmer here, and who’s the chef?” after witnessing the production of natural foie gras. Normally the epitome of unnatural food, most foie gras is made by force-feeding geese copious amounts of grain in a process called gavage and slaughtering them while their livers are enlarged. But after a visit to a unique Spanish farm, Barber believes&nbsp;that the future of food could consist of working in concert with natural patterns and animal behaviors rather than against them.

Natural Foie Gras and the Future of Food – Dan Barber

The 1st Annual E. F. Schumacher Lectures of October 1981 emphasized the importance of vibrant regional economies at a time when the focus of the nation was on an expanding global economy. Much has happened since then. The promise of the global economy has faded in face of ever greater wealth disparity and environmental degradation. There is growing interest in building a new economy that is just and recognizes planetary limits. The speakers of the Schumacher Lecture Series continue to be at the forefront of this movement. 

Visit centerforneweconomics.org/donate to support our work.

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The 1st Annual E. F. Schumacher Lectures of October 1981 emphasized the importance of vibrant regional economies at a time when the focus of the nation was on an expanding global economy. Much has happened since then. The promise of the global economy has faded in face of ever greater wealth disparity and environmental degradation. There is growing interest in building a new economy that is just and recognizes planetary limits. The speakers of the Schumacher Lecture Series continue to be at the forefront of this movement. Visit centerforneweconomics.org/donate to support our work.

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Natural Foie Gras and the Future of Food – Dan Barber

Natural Foie Gras and the Future of Food – Dan Barber

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