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West Hollywood supports foie gras ban

By Mary MacVean
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The West Hollywood City Council has passed a resolution supporting California’s upcoming ban on the sale and production of foie gras.

The council last night directed that copies of the resolution go to all restaurants in the city found serving foie gras, which the council called a ‘product of animal torture.’ Foie gras is the fatty liver of an overfed duck or goose.

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The California law takes effect in July 2012 and would ban the force-feeding of ducks and geese to enlarge their livers to make foie gras.

Chef and restaurateur Wolfgang Puck recently implemented a nine-point animal welfare program for all of his restaurants that eliminates the use of eggs from battery cages, veal and pork from confinement crates and foie gras.

-- Mary MacVean

Wolfgang Puck, at work at the stove, announced in 2007 that he would stop serving foie gras. Credit: Lori Shepler / Los Angeles Times

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Mary MacVean

Mary MacVean is the former Mind & Body editor at the Los Angeles Times. She’s a runner and a cook, and has worked at The Times as morning assignment editor, web liaison, food writer and copy editor. She was a national editor and writer focusing on food at the Associated Press and a features editor and a columnist in Moscow, where she also ran a children’s cooking school. She left The Times in 2015.

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