VOICED: Foie gras -- an endangered food in Califor

The video discusses the closure of California's only Wagra producer due to a ban on foie gras, highlighting the emotional and economic impact on the owner, Guillermo. Despite protests from animal rights activists, the ban was enacted in 2004 and took effect on July 1st. Chefs and enthusiasts, like Chef Mark Byrne Kerr, are organizing events to raise funds for legal battles against the ban, emphasizing the unique flavor and texture of Wagra. The video explores the ethical debates and the culinary community's resistance, as well as the final opportunities for enthusiasts to savor the delicacy before the ban is enforced.

What is the main reason for the closure of Guillermo's foie gras business?

• Financial difficulties

• Animal rights protests

• Lack of demand

• A new law banning foie gras

What is Chef Mark Byrne Kerr's role in the fight against the foie gras ban?

• He is leading protests against the ban

• He is organizing fundraising dinners

• He is starting a new foie gras farm

• He is writing a book about foie gras

Why do foie gras enthusiasts believe the delicacy is worth fighting for?

• It is cheaper than other meats

• It has a unique flavor and texture

• It is healthier than other meats

• It is easier to produce

What concern do chefs have about the future after the foie gras ban?

• They might be forced to become vegetarians

• They might face bans on other meats

• They might lose their jobs

• They might have to import foie gras

What is the significance of the final dinners organized by foie gras supporters?

• They are a celebration of the new law

• They are a way to introduce new foie gras recipes

• They are a protest against animal rights activists

• They are a farewell to foie gras before the ban