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| Foie gras "en cocotte" with mustard seeds and spring onions in duck juice. (Photo credit: Wikipedia) |
"At the Taste3 conference, chef Dan Barber tells the story of a small farm in Spain that has found a humane way to produce foie gras. Raising his geese in a natural environment, farmer Eduardo Sousa embodies the kind of food production Barber believes in.
Dan Barber is a chef and a scholar -- relentlessly pursuing the stories and reasons behind the foods we grow and eat."
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