Foie gras ban

• SAN FRANCISCO -- Californias new ban on the production and sale of foie gras took eight years to go into effect, but restaurants have wasted little time in finding creative ways to duck the law.
(Huffington Post)
• In an unscientific survey, four of eight restaurants visited in the two weeks since the ban offered foie gras. Four that had it on their menus before the ban refused to serve it when asked.
(Bloomberg)
• When foie gras is banned, only outlaws will serve foie gras in their California restaurants… except if you count rule-skirting as not rule-breaking, then California restaurateurs are not really outlaws.
(The Inquisitr)
• SAN FRANCISCO — Restaurants are finding clever ways to duck California's new ban on selling foie gras (fwah-GRAH'), the engorged liver delicacy made by force-feeding birds.
(Washington Post)
• SACRAMENTO (KABC) -- The state ban on the French delicacy foie gras has created a backlash and a call for an overseas boycott of California wine.
(Abc Local Web)
• North Americas largest producers of foie gras have joined with a Southern California restaurateur to challenge the states ban on the duck-liver delicacy.
(Los Angeles Times)
• In the ongoing kerfuffle over Californias recent ban of foie gras, the French are taking the offensive.
(NBC Bay Area)
• This weekend, foie gras — fattened duck or goose liver — will vanish from California restaurants and gourmet groceries. And that has sent Sean Jordan on a one-man foie gras bender.
(Los Angeles Times)
• Californias foie gras ban is barely two weeks old, and already restaurants and industry groups have gone to court trying to keep the French delicacy on Golden State menus.
(YAHOO!)
• Frances foie gras industry says legislation due to come into force in California on July 1 banning the sale of duck or goose liver pate over animal rights concerns contravenes international trade law.
(YAHOO!)