A decade ago, animal rights terrorists went after a Napa restaurateur for serving foie gras–pouring acid on his car, issuing threats, etc.
Typical of the way things go these days, rather than discredit the anti-foie gras movement, my state’s political hacks validated their tactics by passing a ban–both on producing the delicacy and serving it in restaurants–even though the question of cruelty is controversial.
That ban has now been tossed by a federal judge. California farmers still can’t produce foie gras, but restaurants can buy the fowl liver from out-of-state producers, of which there are only a handful.