Foie Gras Production in the United States: Industry History, Scale, Trade, Regulation, and Opposition

Time window covered: earliest commercial production (1980s) → January 2026Current status: Production continues on a small scale but is politically fragile.Duck vs. goose: All U.S. foie gras is made from ducks (Moulard/Mulard hybrids); geese are not used1.Production method: Conventional force‑feeding (gavage) dominates; there is no meaningful commercial use of “ethical” or non‑force‑fed methods.

Foie gras is a niche luxury product in the United States. The industry is tiny relative to mainstream poultry, yet it is highly profitable because of high retail prices and the sale of by‑products such as magret duck breast. Scale: New York produced about 85 % of U.S. foie gras in 2003; national sales were roughly US$17.5 million and the industry employed about 230 people2. Today there are only three commercial farms—Hudson Valley Foie Gras and La Belle Farm in the Catskills of New York and a small artisanal operation, Au Bon Canard, in Minnesota. Together, Hudson Valley and La Belle raise and slaughter ≈350 000 ducks annually3 and sell livers worth ≈US$15 million, while also marketing duck breasts, fat and by‑products. Au Bon Canard raises small outdoor flocks and sells directly to restaurants4. Political fragility: Production is legal in only a few states. California banned the sale of foie gras from force‑fed birds in 2004 (effective July 2012), and the ban was upheld by the U.S. Court of Appeals for the Ninth Circuit56. New York City attempted a sales ban in 2019 but lost in state court7. Brookline, Massachusetts prohibited sales in 2025. Activists continue to press for bans; the industry relies on right‑to‑farm protections and the support of restaurateurs and rural legislators. Market orientation: U.S. producers depend overwhelmingly on domestic chefs and retailers. Export volumes of fresh/chilled fatty livers have been around 20 000 kg per year, mainly to Caribbean islands8, while the U.S. imports much larger quantities of processed foie gras products (≈400 000 kg in 2022)9. Role in global supply: The United States is a minor producer; it supplies some of its own market but imports most processed foie gras. France is the dominant global source.

Pre‑1980s: There was virtually no commercial foie gras production in the United States10. Culinary demand existed in French restaurants, and occasional hunters or small farms made pâtés from wild waterfowl, but no industrial operations existed. Early 1980s – Commonwealth Enterprises: Israeli‑born entrepreneur Izzy Yanay immigrated to the U.S. in 1982. He discovered that Moulard/Mulard ducks (a hybrid of Muscovy drakes and Pekin hens) were ideal for foie gras because of their large livers and absence of gag reflex11. Yanay partnered with local investors to form Commonwealth Enterprises, the first U.S. foie gras farm, in the Catskills. Commonwealth initially struggled with disease and feed technology. 1989–1990 – Birth of Hudson Valley Foie Gras (HVFG): Yanay was dismissed from Commonwealth but quickly partnered with former bond trader Michael Ginor. They purchased an abandoned chicken farm near Liberty, New York and invested US$1.5 million (half borrowed) to launch Hudson Valley Foie Gras11. By vertically integrating (importing day‑old ducks, mixing feed, raising and slaughtering birds on site) and forging relationships with chefs, HVFG grew into a US$9 million business with a 22 % pretax margin by the late 1990s11. Activists began protesting in the early 1990s, staging pickets at the farm and in New York City. 1990s – Competing operations: Commonwealth continued under different ownership but eventually closed. HVFG became the dominant U.S. producer, controlling most of the domestic market. In the late 1990s/early 2000s, La Belle Farm was established in nearby Sullivan County, New York. La Belle built several barns and refined feed technology (electric compressors delivering corn/soy slurry)12. In 2003 the industry produced ≈340 metric tons of foie gras1. 2003–2006 – Expansion and state support: The Economic Importance of the New York State Foie Gras Industry report estimated that New York producers generated US$14.5 million in foie gras sales (≈71 % of the U.S. market) and that the sector produced 42 % of New York’s meat poultry value2. The Empire State Development Corporation awarded HVFG a $420 000 grant in 2006 to expand manure treatment13. The industry also supplied specialty distributors such as D’Artagnan. 2004–2012 – California law: In 2004 California enacted SB 1520, prohibiting force‑feeding birds and banning the sale of foie gras produced by force‑feeding; the law took effect on 1 July 2012 and imposed civil penalties up to US$1 000 per violation per day6. HVFG and supporters challenged the law but the Ninth Circuit upheld it in 20225. When the ban took effect, HVFG lost about one‑third of its total sales14. 2000s–2010s – National controversies: In 2001 The New York Times profiled the industry’s labour practices under the headline “No Days Off at Foie Gras Farm; Workers Complain, but Owner Cites Stress on Ducks.” Activists continued undercover investigations and launched campaigns to ban foie gras. In 2006 the Chicago City Council passed Ordinance PO‑05‑1895, prohibiting any food establishment from selling foie gras; violators faced fines between US$250 and US$500 per offense15. The ordinance passed 48–1 but was repealed in 2008 after strong opposition from chefs and Mayor Richard M. Daley16. 2010 – Environmental litigation: Environmental groups and the Humane Society sued HVFG under the Clean Water Act. The New York State Department of Environmental Conservation fined HVFG US$30 000 in February 2007 for over 800 environmental violations, a penalty equivalent to under US$50 per violation17. Federal Judge Harold Baer later required HVFG to fund US$50 000 in environmental remediation18. 2019 – NYC sales ban and new activism: In 2019 a coalition of animal‑welfare groups persuaded the New York City Council to pass Local Law 202, banning the sale of foie gras from force‑fed birds. HVFG and La Belle argued that about one‑third of their product is sold in New York City and that the ban could force them out of business14. Hundreds of farmworkers traveled to City Hall to protest. 2024 – Ban overturned: The New York State Department of Agriculture and Markets ruled that Local Law 202 unreasonably restricted an agricultural practice protected under the state’s Right‑to‑Farm Law. The Albany County Supreme Court denied the City’s petition in Matter of City of New York v. Ball, effectively blocking the ban7. 2025 – Brookline bylaw: In May 2025, the town of Brookline, Massachusetts adopted a bylaw prohibiting the sale of force‑fed foie gras at restaurants and shops, imposing a US$300 per‑violation fine. Advocacy groups continue to campaign for bans in Pittsburgh, Philadelphia and other cities.

Located on a 200‑acre farm in Ferndale, New York, HVFG is the largest U.S. producer of foie gras14. It is vertically integrated: day‑old Moulard ducklings are imported from Canada each week and raised in cage‑free barns19. After 12 weeks the ducks are moved to feeding rooms where workers insert a 6‑inch plastic tube to deliver a slurry of corn, soybeans and water every eight hours for three weeks20. HVFG processes about 350 000 ducks per year3, employing roughly 400 people and selling raw lobes and prepared products to distributors such as D’Artagnan. HVFG claims the process lasts six seconds and that ducks show “no sign of stress”21. Critics dispute this.

La Belle Farm, also in Sullivan County, operates multiple barns and contracts with area growers. A profile describes a two‑level barn housing over 12 000 ducks12. One‑day‑old ducklings are shipped from Canada and kept in warm barns for two weeks12. At 12 weeks the ducks move to open barns; workers acclimate them by knocking on feeders22. Force‑feeding begins at 16 weeks and lasts 21 days using a plastic tube attached to a compressor23. Ducks are slaughtered at about 105 days old, yielding livers and by‑products for sale24. Co‑owner Herman Lee says the farm feeds birds three times daily and adjusts feed to avoid injury23. La Belle sells both lobes and value‑added items (torchon, mousse, terrines) through distributors and directly to restaurants.

Located in Caledonia, Minnesota, Au Bon Canard is a family‑run farm that raises small outdoor flocks. The farm markets itself as one of only three U.S. producers and emphasises seasonal, antibiotic‑free practices25. Ducks are allowed to roam outdoors and are processed at an on‑site USDA‑inspected facility4. Production volume is tiny compared with HVFG and La Belle, and products are sold to regional restaurants and via mail order.

All U.S. foie gras farms are located in rural counties with abundant corn supply. The Catskills region provides cheap land, a tolerant regulatory environment and access to downstate restaurant markets. Farms import Moulard ducklings from Canadian hatcheries each week19. Feed is primarily corn mixed with soybeans; HVFG and La Belle operate or contract local feed mills. Slaughterhouses and processing facilities are on‑site, allowing vertical control. By‑products (duck fat, confit, magret) account for significant revenue2.

U.S. production remains small but stable. In 2003, the country produced ≈340 metric tons of foie gras1. HVFG and La Belle currently raise ≈350 000 ducks per year3; assuming each duck yields roughly 0.45 kg (1 lb) of liver, this equates to ≈158 tonnes. Au Bon Canard’s output is only a few thousand ducks. Compared with France’s annual production (>20 000 tonnes), U.S. output is negligible.

Foie gras production is capital‑intensive. Farmers must maintain heated barns, specialized feeding equipment, slaughterhouses and wastewater treatment. Feed constitutes a major cost: ducks consume increasing amounts of corn/soy slurry (2 kg per day during force‑feeding). Labour is intensive because birds are individually fed three times daily. HVFG and La Belle employ hundreds of workers, many of whom are migrant laborers. A 2011 letter from the New York City Bar Association reported that workers feed 200–300 ducks three times daily and that employees are underpaid, overworked and denied overtime26. Most workers are Latinos26. Prices reflect luxury positioning: raw Grade A livers retail for US$35–60 per pound, while prepared torchon or terrines sell for higher amounts. HVFG and La Belle each generate over US$15 million in annual foie gras revenue and tens of millions more from duck meat27. Profitability depends on maintaining restaurant accounts; losing the California market reduced HVFG’s sales by about one‑third14.

The top two farms control nearly all U.S. production. Consolidation followed early financial struggles and regulatory pressure; Commonwealth’s collapse left HVFG dominant, and La Belle carved out a smaller share. Production has plateaued due to legal uncertainty. The industry remains vulnerable to additional bans and disease outbreaks (see below).

U.S. foie gras producers serve mainly domestic customers. Export volumes are modest: Fresh/chilled fatty liver exports: In 2019 the United States exported ≈21 656 kg of “fresh or chilled fatty livers of ducks/geese” worth US$16 40028. In 2022 exports were ≈20 977 kg valued at US$20 3508. The top destinations were Jamaica and Antigua & Barbuda, reflecting demand in Caribbean resorts and cruise lines. Prepared foie gras imports: In 2022 the U.S. imported ≈398 975 kg of prepared/preserved liver (HS 160220) worth US$4.1 million9, primarily from Canada (US$3.2 million), Croatia, Brazil, New Zealand and France. Imports exceed exports by a factor of twenty, indicating that U.S. chefs rely heavily on imported product, especially since California’s ban prohibits in‑state sales of domestic foie gras. Export dependence: Only a small portion of U.S. production is exported. HVFG and La Belle rely on high‑end restaurants in New York, Las Vegas and other cities. When California banned foie gras, HVFG lost about one‑third of its sales14; a New York City ban would have had a similarly devastating effect.

There is no federal ban on force‑feeding, and foie gras production is regulated as ordinary poultry under the USDA’s Food Safety and Inspection Service (FSIS). Ducks must be slaughtered in USDA‑inspected facilities and comply with sanitary standards. However, foie gras falls outside the Animal Welfare Act, which excludes animals raised for food.

California (SB 1520): In 2004 California enacted Health & Safety Code §§ 25980–25984, prohibiting force‑feeding birds to enlarge their livers and banning the sale of products from force‑fed birds. The law took effect on 1 July 2012 and authorizes fines up to US$1 000 per day6. Producers and distributors sued, but the Ninth Circuit Court of Appeals upheld the ban in 20225. Chicago ordinance: The Chicago City Council passed Ordinance PO‑05‑1895 in April 2006, banning any “food dispensing establishment” from selling foie gras and imposing fines of US$250–US$500 per offense15. The ordinance cited humane treatment and a poll showing 80 % support. Amid backlash from chefs and Mayor Daley, the council repealed the ban on 14 May 200816. New York City (Local Law 202): In 2019 the NYC Council adopted a law prohibiting the sale of foie gras from force‑fed birds, with potential fines and jail time. The New York State Department of Agriculture and Markets ruled that the law violated the Right‑to‑Farm Act. In Matter of City of New York v. Ball (2024), the Albany County Supreme Court denied the city’s petition, effectively invalidating the ban7. Brookline, Massachusetts: A 2025 town bylaw forbids the sale of foie gras produced by force‑feeding and imposes a US$300 fine per offense. Activists are pushing similar measures in Pittsburgh and Philadelphia. Maryland: Senate Bill 599 (2008) proposed banning force‑feeding and the sale of foie gras; it did not pass29.

Foie gras farms must hold wastewater permits. The Delaware River Basin Commission renewed HVFG’s industrial wastewater treatment plant permit in 2013; the plant discharges 0.02 million gallons per day into the Middle Mongaup River and uses an activated‑sludge system3031. In February 2007, New York regulators fined HVFG US$30 000 for over 800 violations of state environmental law17. Federal Judge Harold Baer ordered HVFG to spend US$50 000 on environmental remediation and submit to audits18. The farm is required to maintain emergency power and haul waste off‑site during outages32.

U.S. producers argue that ducks naturally gorge themselves before migration and that the Moulard hybrid’s physiology allows swallowing large objects without gagging1. They note that each feeding lasts about six seconds20 and that birds exhibit normal behaviour until slaughter21. The American Veterinary Medical Association reported that U.S. farms produced 340 tonnes of foie gras in 2003 and that mortality rates during force‑feeding are similar to rates on non‑force‑fed duck farms1. Animal‑protection groups dispute these claims. A PETA investigation alleged that a single worker must force‑feed 500 birds three times daily, leading to rough handling; it claimed 15 000 ducks die before slaughter each year and that livers enlarge tenfold, causing rupture and disease33. Sentient Media reported that HVFG raises and kills over 300 000 Moulard ducks annually and described birds panting and struggling during force‑feeding34. These are allegations; scientific consensus remains contested. The AVMA acknowledges welfare concerns but notes that injuries can be minimized with proper management1.

Foie gras poses minimal microbiological risk when properly processed, but there are concerns about amyloid fibrils in diseased livers. The New York City Bar Association highlighted research linking foie gras to amyloid proteins that could pose human health risks【317659186567596†L109-L107】. In 2009 a coalition filed petitions to have foie gras declared an adulterated product; regulators did not adopt the recommendation. Avian influenza presents a more immediate threat. In January 2025 the U.S. Department of Agriculture’s Animal and Plant Health Inspection Service (APHIS) confirmed highly pathogenic avian influenza in a flock of 101 000 ducks in Suffolk County, New York, following a smaller outbreak that affected 8 500 birds in March 202235. Outbreaks necessitate culling and could cripple the small industry.

The foie gras industry relies heavily on immigrant labour. A 2011 NYC Bar Association letter reported that workers are “underpaid, overworked, and often gruesomely exploited”, feeding 200–300 ducks three times a day without overtime pay26. The letter cited a New York Times op‑ed describing sexual abuse and poor housing conditions at the farms26. La Belle reportedly settled a class‑action lawsuit over wage violations36. Producers say they comply with labour laws and provide housing, but there is little public data.

Foie gras production generates concentrated manure and slaughter waste. HVFG’s wastewater treatment permit requires effluent limits for suspended solids, biochemical oxygen demand and nutrients31. The 2007 state fine for over 800 environmental violations indicates persistent compliance issues17. Activists note that force‑fed ducks consume large quantities of corn (up to 2 kg per day) and argue that the industry is unsustainable37. Producers maintain that they recycle manure onto fields and that their treatment systems meet state standards.

Opposition to foie gras in the United States combines animal‑welfare, environmental, health and labour arguments. Early protests: Animal rights activists began picketing HVFG in the early 1990s, staging demonstrations outside the farm and at restaurants in New York City. Investigations: Groups such as PETA, Compassion Over Killing and the Animal Protection & Rescue League conducted undercover investigations at HVFG and La Belle, releasing videos showing force‑feeding and injured birds. The 2010 PETA campaign alleged high mortality and rough handling33. HVFG countered by inviting journalists and officials to tour its barns and emphasising that ducks are not caged and show no gag reflex21. Legislative campaigns: Activists targeted municipalities where haute‑cuisine culture is important. Chicago activists persuaded the city council to pass a ban in 2006; the ordinance’s repeal in 2008 led activists to pivot to California and New York. In California, a coalition led by the Humane Society and Farm Sanctuary secured SB 1520 (2004). In New York City, Intro 1378/Local Law 202 was backed by 28 council members and a poll claiming 81 % public support; more than 100 restaurants signed support letters38. Environmental lawsuits: The Humane Society filed Clean Water Act suits against HVFG, leading to fines and remediation orders. Activists used environmental law because animal‑cruelty laws exempt agricultural practices39. Worker‑rights campaigns: Labour advocates highlighted exploitation of migrant workers, citing poor wages and sexual harassment; some allied with animal‑welfare groups to pressure the farms26. Public campaigns: Celebrity chefs, restaurants and retailers such as Whole Foods and Costco removed foie gras from shelves. Opponents used social media to shame restaurants, while producers mounted PR campaigns emphasising tradition and local jobs.

Year & Jurisdiction Action Outcome/Current Status 2004 – California SB 1520 Banned force‑feeding and sales of foie gras from force‑fed birds6. After legal challenges, the Ninth Circuit upheld the ban in 20225; sale remains illegal in California but out‑of‑state sales via title passage are allowed. 2006–2008 – Chicago ordinance City Council banned sales of foie gras in food establishments (fines US$250‑500)15. Repealed in May 2008 after industry backlash and mayoral opposition16. 2007 – New York environmental fine State regulators fined HVFG US$30 000 for >800 environmental violations17. The farm continues to operate under permit; required to upgrade wastewater treatment31. 2010 – Humane Society v. HVFG Federal Clean Water Act lawsuit; judge ordered HVFG to fund US$50 000 environmental project and submit to audits18. Settlement required environmental compliance; no monetary penalties to HSUS. 2012 – California ban takes effect California began enforcing SB 1520 and imposing penalties. Many restaurants continued to serve foie gras by shipping from out‑of‑state; enforcement remains contentious. 2019 – New York City Local Law 202 Banned sale of foie gras from force‑fed birds; fines and possible jail. Overturned by state agriculture department; court upheld decision denying city’s petition7. 2025 – Brookline, MA bylaw Prohibited sale of force‑fed foie gras; fines US$300 per offense. First successful municipal ban outside California; enforcement details pending.

The U.S. foie gras industry resembles the French model in its reliance on force‑feeding male ducks, on‑farm slaughter, and marketing of by‑products. However, several features distinguish it: Limited scale and heavy concentration: Only two industrial farms produce nearly all foie gras, making the industry vulnerable to supply disruptions and policy changes. In France, hundreds of farms and cooperatives spread risk. Species choice: U.S. producers exclusively use Moulard ducks, which are sterile hybrids requiring imported hatchlings1; geese are not used, avoiding the more labour‑intensive goose foie gras that remains common in France. Vertical integration: HVFG and La Belle import hatchlings, mix feed, fatten ducks, slaughter, and process on site. This reduces transportation costs but increases exposure to environmental regulation. By contrast, many French producers operate under cooperative systems where different farms handle breeding, fattening and processing. Market orientation: The U.S. market is mostly domestic; exports are minor and often to nearby Caribbean countries8. French producers export worldwide and rely heavily on EU markets. Legal environment: Right‑to‑farm laws provide strong protection in New York, but municipal bans still emerge. California’s statewide ban is unusual and isolates West‑Coast consumers. The French government, by contrast, formally recognises foie gras as part of national heritage. Political vulnerability: With only a few farms and limited economic footprint, U.S. foie gras lacks the agricultural clout enjoyed by mainstream poultry. Opponents have successfully framed the industry as cruel and unnecessary, making it a ripe target for legislative bans.

Market concentration: With two farms producing almost all U.S. foie gras, activists can disrupt supply by targeting these operations. The California ban removed a third of HVFG’s sales14; a New York sales ban would threaten the remainder. Restaurants and distributors (e.g., D’Artagnan) are chokepoints for pressure campaigns. Environmental compliance: HVFG’s history of >800 environmental violations17 and reliance on a small wastewater plant30 provide legal leverage. Citizen suits under the Clean Water Act led to fines and remedial orders. Further violations or avian influenza outbreaks could prompt regulators to suspend operations. Labour rights: Reports of underpaid migrant workers feeding hundreds of ducks daily26 create coalition opportunities between labour advocates and animal‑welfare groups. Future lawsuits over wage theft or workplace injuries could impose costs or attract public sympathy. Supply chain vulnerabilities: The farms import day‑old ducklings from Canada19 and rely on large quantities of corn and soy feed. Trade disruptions (avian influenza, border restrictions or feed price spikes) could constrain production. Limited export markets: Exports account for only a small share of production. International bans (e.g., a European import ban) would have minimal direct effect, but domestic sales restrictions in key cities (New York, San Francisco) could devastate revenue. Public perception: Foie gras is a luxury good; many consumers and chefs can substitute with duck liver mousse or plant‑based pâté. Campaigns emphasising cruelty and disease shift consumer sentiment; polls show strong support for bans38.

Multi‑pronged activism works: U.S. campaigns succeeded when they combined animal‑welfare videos, public opinion polls, environmental litigation and labour‑rights narratives. California’s ban resulted from coalition lobbying and leveraged a sympathetic legislature. Similarly, the 2007 environmental suits created momentum for legislative proposals39. Local bans can be powerful but precarious: Chicago’s ordinance and New York City’s Local Law 202 illustrate that municipal bans are achievable but vulnerable to repeal or state pre‑emption. Advocacy groups must prepare for legal challenges based on right‑to‑farm laws and commerce clause arguments. Statewide legislation is more durable: California’s statute remains intact despite years of litigation5. Passing state laws requires broader coalitions but offers stronger protection than municipal ordinances. Environmental and labour angles broaden alliances: Highlighting pollution (e.g., 800+ violations)17 and worker exploitation26 engages environmentalists and labour unions who might not otherwise prioritise animal rights. Linking foie gras to public‑health issues (amyloid fibrils, avian influenza) appeals to health advocates. Target chokepoints in supply chain: Pressuring major distributors (D’Artagnan), high‑end restaurants, and retailers that stock foie gras can reduce demand. Many U.S. retailers already refuse to sell foie gras40. Prepare for right‑to‑farm defenses: In states with strong agricultural protections (e.g., New York), opponents must anticipate that agencies or courts may invalidate local bans. Advocates may need to pursue statewide legislation or federal action to overcome these defenses.

Primary legal and regulatory documents California Health & Safety Code §§ 25980–25984 (SB 1520)6. Association des Éleveurs de Canards et d’Oies du Québec v. Bonta (9th Cir. 2022)5. Chicago Ordinance PO‑05‑189515; Chicago repeal recorded by Britannica16. Matter of City of New York v. Ball (N.Y. Supreme Ct., Albany Cty, 2024)7. Brookline, MA Foie Gras Bylaw (2025). Maryland SB 599 (2008)29. Delaware River Basin Commission, Docket D‑2006‑037‑3 (2013 renewal of Hudson Valley Foie Gras Wastewater Treatment Plant)3031. Government/official statistics Shepstone Management, Economic Importance of the New York State Foie Gras Industry (2004)2. American Veterinary Medical Association, AVMA Backgrounder: Foie Gras Production and Welfare (2014)1. World Bank’s World Integrated Trade Solution (WITS), U.S. trade data for HS 020743/020744 (fresh/chilled fatty livers) and HS 160220 (prepared/preserved livers)2889. Major investigative reporting and academic sources Forbes, “Hudson Valley Foie Gras—America’s Foie Factory” (1998)11. Sullivan County Democrat, “La Belle Farm: A Tour Through the Foie Gras Process” (30 Sept 2019)12222324. Times Union / Associated Press, “Ban on French Delicacy May Hit U.S. Farms” (30 Aug 2019)4120. The Counter, “Inside America’s Foie Gras Farms” (2019)42. Journal of Animal Law, “Combating Animal Cruelty with Environmental Law Tactics” (2008)39. Advocacy and legal commentary New York City Bar Association, Letter to Governor Cuomo re Animal Policy (2011)43. PETA, “Animal Rights Activists Sue D’Artagnan” (2019)33. Sentient Media, “What Hudson Valley Foie Gras Doesn’t Want You to Know” (2019)34. 1 foie_gras_bgnd.pdf https://www.avma.org/sites/default/files/resources/foie_gras_bgnd.pdf 2 EconomicReport.pdf https://shepstone.net/wp-content/uploads/2016/08/EconomicReport.pdf 3 14 19 20 21 41 Ban on French delicacy may hit U.S. farms https://www.timesunion.com/living/article/Ban-on-French-delicacy-may-hit-U-S-farms-14403714.php 4 Au Bon Canard — Driftless Grown https://www.driftlessgrown.com/members/au-bon-canard 5 20-55882.pdf https://cdn.ca9.uscourts.gov/datastore/opinions/2022/05/06/20-55882.pdf 6 CA - Food Production - Chapter 13.4. Force Fed Birds | Animal Legal & Historical Center https://www.animallaw.info/statute/ca-food-production-chapter-134-force-fed-birds 7 Matter of City of New York v Ball :: 2024 :: New York Other Courts Decisions :: New York Case Law :: New York Law :: U.S. Law :: Justia https://law.justia.com/cases/new-york/other-courts/2024/2024-ny-slip-op-24179.html 8 United States Fresh or chilled fatty livers of geese or ducks exports by country | 2022 | Data https://wits.worldbank.org/trade/comtrade/en/country/USA/year/2022/tradeflow/Exports/partner/ALL/product/020731 9 United States Preparations of animal liver imports by country | 2022 | Data https://wits.worldbank.org/trade/comtrade/en/country/USA/year/2022/tradeflow/Imports/partner/ALL/product/160220 10 Foie gras saga continues | The River Reporter https://riverreporter.com/stories/foie-gras-saga-continues%2C15995 11 Liver and guts https://www.forbes.com/global/1998/0518/0104082a.html 12 22 23 24 A look into foie gras production - Sullivan County Democrat https://www.scdemocratonline.com/stories/a-look-into-foie-gras-production%2C12937 13 26 43 https://www2.nycbar.org/pdf/report/uploads/20072082-LettertoGovernorCuomoofferingitsviewsregardingimportantpolicydecisionsreanimals.pdf 15 Grant https://law.stanford.edu/wp-content/uploads/2018/05/grant.pdf 16 Foie Gras: Too High a Price? | Saving Earth | Encyclopedia Britannica https://explore.britannica.com/explore/savingearth/foie-gras-too-high-a-price-2 17 39 J O U R N A L O F A N I M A L L A W https://www.animallaw.info/sites/default/files/jouranimallawvol4_p19.pdf 18 Federal District Court Decision, "HSUS v. Hudson Valley Foie Gras, LLC," May 2010 - HumaneWatch https://humanewatch.org/document/federal_district_court_decision_hsus_v-_hudson_valley_foie_gras_llc_ma/ 25 Au Bon Canard https://www.abcfoiegras.com/ 27 NYC Votes to Ban Foie Gras | Eater NY https://ny.eater.com/2019/10/30/20940076/nyc-foie-gras-ban-passes-city-council 28 Fresh or chilled fatty livers of geese or ducks exports by country |2019 https://wits.worldbank.org/trade/comtrade/en/country/ALL/year/2019/tradeflow/Exports/partner/WLD/product/020731 29 Microsoft Word - $ASQBD_0900a346801d77bf_10257.doc https://mgaleg.maryland.gov/2008rs/bills/sb/sb0599f.pdf 30 31 32 STP & IWTP Docket https://www.nj.gov/drbc/library/documents/dockets/091113/2006-037-3.pdf 33 Foie Gras: Cruelty to Ducks and Geese | PETA https://www.peta.org/issues/animals-used-for-food/factory-farming/ducks-geese/foie-gras/ 34 What Hudson Valley Foie Gras Doesn’t Want You to Know https://sentientmedia.org/what-hudson-valley-foie-gras-doesnt-want-you-to-know/ 35 Avian flu strikes commercial ducks in New York | WATTPoultry.com https://www.wattagnet.com/poultry-meat/diseases-health/avian-influenza/news/15712641/avian-flu-strikes-commercial-ducks-in-new-york 36 37 Facts https://www.stopforcefeeding.com/facts 38 40 Informational%20Packet%20-%20Intro%201378%20-%208.1.2019.pdf https://static1.squarespace.com/static/5c5711b1da50d32f334c8116/t/5d439276472dcf00012ccb99/1564709509995/Informational%20Packet%20-%20Intro%201378%20-%208.1.2019.pdf 42 New York City is set to ban foie gras from restaurants and shops https://thecounter.org/new-york-city-foie-gras-ban-gavage/