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Dec 27, 2007 What
Happened Next: Liver Let Die The Story: The local debate over foie gras — duck and goose livers fattened by a controlled feeding process known as gavage — kicked off in May 2006, when City Councilman Jack Kelly proposed a bill that would ban its sale in Philadelphia on the basis of animal cruelty. Activism group Hugs for Puppies picked up the torch this year, vocally protesting Philadelphia restaurants that served it. Writer David Snyder traveled with London Grill owner Terry McNally, a vehement foie supporter, to upstate New York's Hudson Valley Foie Gras Farm to observe the conditions firsthand. He came away from the experience with the opinion that the gavage process was not inhumane. What Happened Next: Hugs for Puppies director Nick Cooney says they have successfully persuaded a number of area restaurants, including Ansill, Salt & Pepper and Valanni, to cease the sale of foie gras. (According to Cooney, the restaurateurs' decisions are a result of both sit-down discussions and public protests.) On Dec. 8, the group held a "No Foie Gras Gala" at Rittenhouse's Ethical Society — an event that a McNally-led faction protested. "I'm still the poster child for this — we're still fighting," says McNally, who is also part of Philadelphia Chefs for Choice, an opposition group that held a "Freedom Foie for Five" event in October. (Participating restaurants served foie gras dishes for $5.) John Cerrone, director of legislation for Councilman Kelly, says the foie gras bill will likely go to vote in the next term after Kelly has a chance to discuss its terms with incoming councilmembers.
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