History of Hudson Valley Foie Gras

Hudson Valley Foie Gras (HVFG) traces its origins to the early 1980s, when Izzy Yanay – a former field manager for Israel’s largest foie gras producer – sought to introduce the delicacy to American shores12. In 1982, Yanay established the first foie gras farm and processing plant in the United States, a vertically integrated operation where breeding, rearing, feeding, and processing of ducks all took place on one site3. This pioneering farm (then known as Commonwealth Enterprises) developed a domestic market for foie gras “that was previously non-existent,” as Americans in the early 1980s were largely unfamiliar with fresh foie gras (only canned foie gras had been available due to import restrictions)45. Yanay later recounted his surprise at discovering that this ancient delicacy was virtually unknown in the U.S., noting that “we’re not talking about something unique like kangaroo meat… [Foie gras] is maybe the oldest delicacy known to man”6. In the late 1980s, a young American entrepreneur and gourmet, Michael A. “Yon” Ginor, entered the picture. Born to Israeli parents and having encountered modern foie gras techniques while serving in the Israeli military, Ginor became passionate about bringing foie gras to the U.S. market7. In 1990, Yanay partnered with Michael Ginor – who had a background in finance and a love of fine cuisine – to launch Hudson Valley Foie Gras on a farm in Ferndale, New York (in Sullivan County)28. Ginor and Yanay are the co-founders and principal figures behind HVFG: Ginor served as president and public ambassador of the company, while Yanay, as vice president and general manager, applied his technical expertise in duck breeding and feeding93. Together they “modernized the ancient delicacy” of foie gras by introducing 20th-century science and technology to what had traditionally been an Old World craft10. Notably, their Hudson Valley farm was the first fully vertically integrated foie gras operation in the world, meaning that every stage from hatching ducklings to feeding, slaughter, and processing the foie gras took place in-house811. This controlled, unified approach set the model for foie gras production outside of Europe.

From its founding in 1990, Hudson Valley Foie Gras grew rapidly from a niche venture into the largest foie gras producer in the United States8. In the early years, the company focused on educating chefs and building demand for fresh, domestically produced foie gras. Fine-dining chefs trained in France were eager to use foie gras if it were available, and distributors like Ariane Daguin’s D’Artagnan helped introduce the product to American restaurants212. By the mid-1990s, HVFG was winning accolades in the culinary world – including a 1993 Gold Merit Award from Chefs in America and a 1996 James Beard Foundation Award for Excellence – which boosted its reputation among gourmet professionals13. The founders proudly note that Hudson Valley “created a global reputation that chefs know to ask for by name”14. Indeed, HVFG received numerous honors throughout the 1990s, and both Ginor and Yanay were inducted into the James Beard Foundation’s Who’s Who of Food and Beverage in America in 2001 for their role in popularizing foie gras in the U.S.1516. By 1998, Hudson Valley Foie Gras had established a nationwide distribution network (working with about 75 distributors across the U.S.) and was even exporting products abroad to markets such as Canada, Japan, Hong Kong, Singapore, Venezuela and Argentina1718. The business model was to utilize the whole duck so nothing went to waste: while foie gras (fattened duck liver) remained the flagship product, the farm also sold magret duck breasts, confit legs, rendered duck fat, and even down feathers as side products1920. Over time HVFG developed further processed duck products – from smoked duck bacon to duck sausages and pâtés – to expand its portfolio2122. This diversification not only generated additional revenue but also helped the company position itself as a broad gourmet duck producer rather than a single-product farm. During this growth phase, Michael Ginor became a prominent figure in the culinary community, leveraging his company’s success into other ventures. He authored the definitive cookbook Foie Gras… A Passion (1999) and frequently appeared at food festivals and on culinary panels2324. Ginor even opened his own restaurant (Lola in Great Neck, NY) to showcase contemporary cuisine, and acted as a consultant to luxury hotels and the Food Network. These activities raised HVFG’s profile and aligned the brand with high-end dining and “foodie” culture in the U.S. Meanwhile, Izzy Yanay remained the hands-on farm operations expert, continually refining production techniques. By the 2000s, the company was hatching tens of thousands of Moulard ducklings and feeding them on a precise schedule to meet rising demand. HVFG’s farm workforce grew significantly as well – by the late 2000s it had on the order of 150–200 employees (the farm is located in an economically depressed rural area, so it became a notable local employer)2526. One measure of Hudson Valley’s success is its market dominance. By the mid-2000s, HVFG was producing roughly 80% of all foie gras in the United States (with the remainder from a smaller Sullivan County neighbor, La Belle Farm, and a now-defunct farm in California)2728. Industry statistics from the late 1990s indicated the U.S. foie gras market was still relatively small – about 400,000 to 500,000 ducks slaughtered annually across all farms, yielding ~800,000 pounds of foie gras worth $27 million wholesale2930. But Hudson Valley’s share of that pie made its founders quite prosperous. By 2020, HVFG alone was selling about $28 million worth of foie gras per year31, and raising roughly half a million ducks annually on its farm3233. Such scale has made HVFG one of the most significant foie gras enterprises outside of France. Co-founder Michael Ginor remarked in a 2020 interview that “we have spent nearly thirty years producing, teaching and preaching [foie gras’s] merits” across the country34. This evangelical approach to marketing – hosting foie gras dinners, giving farm tours, and engaging directly with chefs – has been central to building the brand’s narrative as a purveyor of a cherished culinary tradition rather than just an animal product supplier. However, HVFG’s expansion was not without challenges. In 2007, a significant setback occurred when a fire broke out in a warehouse rented by the company in Bethel, NY. The blaze destroyed the building and killed about 15,000 ducks (young ducklings) inside35. Investigators concluded the fire was accidental (originating in a garage and spreading), and fortunately the farm rebounded after this loss. That same year, animal rights activists attempted to block a state economic development grant of $420,000 that had been awarded to HVFG for an expansion project. The Humane Society of the U.S. sued, arguing that taxpayer money should not support foie gras production, but a New York appellate court dismissed the case – ruling that HSUS lacked standing and that the farm expansion fell under exemptions in state law2536. The grant went toward upgrading HVFG’s facilities (helping cover expansion costs and retaining roughly 150 jobs)37. This incident foreshadowed the battles that would increasingly define HVFG’s public story in years to come: controversy over animal welfare and political fights to defend the farm’s existence.

From its inception, Hudson Valley Foie Gras has faced questions and criticism about the ethics of foie gras production, which involves gavage – the force-feeding of ducks to engorge their livers. Over the decades, HVFG has continually adjusted its farming practices and messaging in response to these concerns. According to the company, its husbandry methods have been “fine-tuned… with the help of animal welfare experts” and are now certified cage-free, aiming to “mimic the natural behavior of waterfowl in the wild”38. In practical terms, this means that unlike the old European style of single-file individual cages, HVFG transitioned to raising ducks in group pens and open barn environments. Ducks roam freely in a barn for most of their growth period, and for the final 20 days of finishing they are kept in roomy pens (approximately 4×6 feet) holding about a dozen ducks each39. The farm eliminated tiny isolation cages, a move touted in its “Why Cage Free” initiative to improve animal welfare. Ducks in group pens at Hudson Valley Foie Gras’s farm in Ferndale, NY (2017). The farm transitioned to cage-free housing, keeping small groups of ducks together during the final feeding stage rather than using individual force-feeding cages39. Each duck is hand-fed by trained staff, and the company says this system allows for more natural behavior and better welfare monitoring. HVFG also emphasizes the care and technique of its feeding process. Ducks are fed via a tube (either by pouring corn-based feed or using a gentle pneumatic pump) three times a day for about 20 days before slaughter4041. The farm stresses that only experienced, well-trained feeders handle the animals, and that they use methods designed to minimize stress or injury. Marcus Henley, HVFG’s farm manager, explains that waterfowl have anatomy that makes tube-feeding less traumatic than one might imagine – ducks have a tough esophagus lining (adapted to swallow whole fish and crustaceans) and no gag reflex, and their trachea (windpipe) is separate from the esophagus42. “The ducks are not harmed by this process,” Henley insists, noting that in nature migratory ducks gorge themselves to fatten their livers seasonally4344. HVFG often frames gavage as an imitation of a duck’s natural pre-migration feeding behavior, albeit in an accelerated, controlled form on the farm. To bolster its case, HVFG instituted regular veterinary oversight and performance metrics tied to animal health. Each feeder is responsible for a specific flock of ducks and palpates each duck’s crop (a food-storage pouch) before every feeding – if a bird hasn’t digested its last meal, they skip that feeding45. Ducks are individually tagged, and if a particular feeder’s birds have unusually high mortality or low-quality livers, the farm intervenes and re-trains or reassigns that worker46. In fact, HVFG rewards feeders who keep bird deaths low: feeders who kill fewer than 50 ducks per month during gavage receive bonuses4748. The company points to such policies as evidence that animal well-being and product quality go hand-in-hand – healthy, well-cared-for ducks produce top-grade foie gras, whereas mistreatment or stress would result in disease or inferior livers49. “The quality of the output reflects proper animal care,” Henley says simply50. Despite these efforts, animal rights organizations have consistently challenged HVFG’s practices. Investigators from groups like PETA have conducted undercover operations at the farm – notably in the mid-2000s and again in 2013 – painting a much bleaker picture. According to PETA, at the time HVFG was still using large warehouse-like barns where thousands of ducks were confined on wire mesh flooring, and during the force-feeding stage ducks were kept in pens so crowded that they could barely move or spread their wings51. PETA’s reports allege that a single worker might have to force-feed 500 birds three times a day, leading to rough handling and injuries4748. The forced overfeeding can cause some ducks’ organs to rupture or their esophagi to be damaged; PETA claims about 15,000 ducks die on HVFG’s farm each year before reaching slaughter weight (a statistic HVFG has not confirmed)5253. Graphic anecdotes from these investigations include ducks panting and unable to stand under the weight of enlarged livers, and one duck with a maggot-infested neck wound that caused water to spill out when it drank5455. Such accounts have been used by activists to argue that even “cage-free” foie gras farming is inherently cruel and akin to force-feeding torture. HVFG vehemently rebuts these claims in the public arena. Izzy Yanay often counters that activists are anthropomorphizing the ducks – treating them “in human terms” – instead of understanding duck biology4456. He points to the observable behavior of the ducks: in HVFG’s view, ducks on their farm do not appear panicked or in pain during feeding. “You look at how they behave, and they are not [being mistreated],” Yanay insists, suggesting that a calm flock is proof that the process is humane57. The company has an “open-door” policy for visitors, inviting chefs, reporters, and even skeptical lawmakers to tour the farm and see conditions firsthand5859. A number of third parties have taken them up on this. For example, The New York Times editorial board sent a writer to observe gavage at HVFG in 2005 – he reported that the ducks “submitted matter-of-factly” to the tube and that the process, while not gentle, was no more distressing than standard farm practices6061. The American Veterinary Medical Association (AVMA) likewise declined to condemn foie gras after visiting farms; in 2004 the AVMA noted “a minimum of adverse effects on the birds involved” according to its delegates’ observations6263. HVFG cites such findings to legitimize its methods, though critics point out that other veterinarians (like pathologist Dr. Ward Stone of the NYSDEC) have examined force-fed duck carcasses and come to the opposite conclusion – Stone called the ducks’ short, “tortured” lives “well outside the norm of farm practice” and urged that gavage be outlawed6164. In summary, HVFG’s farming practices have evolved toward somewhat improved animal welfare (notably the shift to cage-free group pens and more on-site veterinary oversight) under public pressure3847. Yet the fundamental act of force-feeding remains, and it continues to draw moral scrutiny. This tension between HVFG’s self-portrayal as a humane, artisanal farm versus activists’ portrayal of it as a “factory farm” built on cruelty lies at the heart of the company’s public narrative. HVFG’s founders have consistently tried to steer the narrative by emphasizing tradition, science, and transparency. They often remind the public that foie gras has a 5,000-year history and was enjoyed by kings and gourmands through the ages6534. In their view, modern American foie gras is simply continuing a rich culinary heritage, now with better technology and care. As Michael Ginor put it, “foie gras has the most illustrious history compared to any other luxury food product. It is artisanally and humanely produced with utmost care for the animals”23. Such statements illustrate how HVFG tries to frame the discussion – though whether the broader public accepts this framing has increasingly been challenged by the campaigns of animal welfare groups.

Because foie gras production is so controversial, Hudson Valley Foie Gras has found itself in many legal, legislative, and public relations battles over the years. What began as a gourmet food business quietly supplying high-end restaurants eventually became a flashpoint in debates over animal cruelty, food ethics, and farming rights. The company and its owners have had to fight on multiple fronts to defend their livelihood. Early Challenges (2004–2008): The first major legal blows to foie gras in the U.S. came in the mid-2000s. In 2004, California passed a law (SB 1520) banning the force-feeding of birds to produce foie gras, effectively outlawing both production and sale of foie gras in California (after a 7.5-year grace period)6667. This law, which took effect in 2012, put Sonoma Foie Gras (the lone Californian producer) out of business and also cut off a significant market for HVFG. California had accounted for about 20% of Hudson Valley’s sales before the ban6668. Around the same time, in 2006 the city of Chicago passed an ordinance banning the sale of foie gras in restaurants. Michael Ginor and others in the industry viewed these actions as alarming precedents – Ginor famously quipped that activists’ efforts had actually boosted demand by about 20% as the controversy drew attention to foie gras6936, but the threat of prohibition was clearly a serious concern. The Chicago ban turned into something of a farce (Chicago’s own mayor called it “the silliest law” the city ever passed) and it was repealed after two years in 200870. The repeal came after the Illinois Restaurant Association sued, arguing the ban infringed on restaurant businesses, and the City Council relented70. The Chicago episode indicated that foie gras producers and allied chefs could sometimes win these fights. Indeed, chefs rallied – some served foie gras secretly or for free as protest “duckeasy” dinners during the ban7172 – until the law was overturned. For HVFG, Chicago was a small victory that demonstrated the importance of forming alliances (with restaurateurs, distributors, and even sympathetic politicians) to resist what they saw as misguided legislation. In New York, HVFG also confronted activism-driven legal action in this period. In 2006, as noted earlier, HSUS sued to block HVFG’s state expansion grant (that case was dismissed in 2008)2573. Separately, in 2007 a lawsuit by an activist group attempted to declare foie gras production illegal under New York’s animal cruelty statutes; a state judge dismissed the case, providing relief to the farm74. Also around 2007, the New York State Department of Environmental Conservation investigated complaints about farm pollution from HVFG (foie gras farms generate a lot of manure), but no major penalties are recorded in sources – HVFG likely had to invest in waste treatment as part of its expansion and compliance. False Advertising Dispute: As HVFG tried to improve its public image, it at one point marketed its product as “the humane choice” foie gras. This prompted the Animal Legal Defense Fund (ALDF) to file a false advertising lawsuit in 2012, arguing that calling force-fed foie gras “humane” misled consumers75. The case was filed in California (a state with strong consumer protection laws and where HVFG’s products were sold via restaurant distributors). After a federal judge signaled that the question of foie gras being “humane” would be examined in court, Hudson Valley opted to settle. HVFG agreed to drop all “humane” claims from its advertising and website rather than attempt to prove them with evidence in a trial75. ALDF declared this a victory, noting that Hudson Valley removed the phrasing that had triggered the lawsuit75. In effect, HVFG can no longer officially label its methods “humane,” though it still asserts that they are ethical; the company simply avoids using that specific word in marketing to avoid legal risk. This episode is a reminder that the battle for hearts and minds has also been fought in courts via advertising and labeling disputes. California Litigation (2012–2019): When California’s foie gras ban finally took effect in July 2012, Hudson Valley Foie Gras (along with fellow producers and some restaurant interests) launched a prolonged legal counter-offensive. Their primary argument was that California’s law violated the U.S. Constitution’s Commerce Clause and was preempted by federal law. In particular, they contended that California was improperly regulating an out-of-state farming practice and also that the federal Poultry Products Inspection Act should supersede state rules on poultry products7677. In 2015, a federal judge in California actually agreed with part of this argument and struck down the state’s ban on the sale of foie gras (ruling that California could not ban the sale of a USDA-approved poultry product imported from out of state)7678. For a couple of years, foie gras was legally back on California menus, and HVFG’s sales to California restaurants resumed. However, the victory was short-lived – in 2017 the Ninth Circuit Court of Appeals reversed the lower court and reinstated the ban on sales7980. The foie gras industry appealed to the U.S. Supreme Court, with Michael Ginor himself becoming a named litigant in the case81. In January 2019, the Supreme Court declined to hear the appeal, effectively upholding California’s right to ban foie gras sales82. This was a significant defeat for HVFG. Yanay had long argued that such bans violate interstate commerce protections – “the state is violating the commerce clause, since it is the federal government’s role to control trade… between states,” he said of California83 – but ultimately that argument failed at the highest level for now. (Notably, the industry hasn’t completely given up; their attorney indicated that some legal challenges continued on narrow grounds in California, but the product remains banned there as of 2025.) The California saga cost HVFG a notable chunk of business and undoubtedly significant legal fees, but it also steeled the company’s resolve. Yanay stated he was willing to fight “all the way up to the Supreme Court if need be” to defend foie gras84 – and indeed he did exactly that, even if the result was unfavorable. New York City Ban and Overturn (2019–2024): Perhaps the most consequential battle for Hudson Valley Foie Gras has been over New York City – its single largest market. In October 2019, the New York City Council passed Local Law 202, banning the sale of foie gras in NYC restaurants and stores (to take effect in 2022)85. The law, championed by Councilmember Carlina Rivera on animal-cruelty grounds, threatened to devastate HVFG and La Belle Farms. Up to 30% of HVFG’s revenue came from NYC’s fine dining market86, and the two Sullivan County farms together supplied an estimated 1,000 restaurants in the city with foie gras8788. If the ban were implemented, both farms said they would likely have to shut down operations8990. Rather than accept defeat, HVFG’s owners mounted a vigorous counterattack using New York State’s political and legal system. In 2019, Hudson Valley and La Belle filed a lawsuit and simultaneously petitioned the New York State Department of Agriculture and Markets for help9192. They invoked Section 305-a of New York’s Agriculture and Markets Law, which prohibits local governments from enacting laws that unreasonably restrict farming practices in state-designated agricultural districts. Since both foie gras farms sit in an agricultural district in Sullivan County, the farmers argued that NYC’s ban was an “unreasonably restrictive” regulation on a legitimate farm product9293. In early 2020, the NY Ag & Markets Department agreed with the farms and issued an order blocking NYC’s ban on the grounds that it violated state law protecting farms92. New York City then fought back, suing the state in an attempt to reinstate the ban (a legal battle between the city and state, with HVFG as an interested party)94. The court fight culminated in June 2024, when a New York State Supreme Court (trial court) judge in Albany ruled in favor of the farms and the Agriculture Department, effectively overturning the NYC foie gras ban9596. The judge found that Local Law 202 was indeed an attempt to curtail a farming practice (force-feeding ducks) and thus ran afoul of the state’s pro-farming statute. He noted that while animal welfare is a valid public interest, it “must give way to the State’s policy of promoting its agricultural land” in this instance9798. In other words, New York State’s interest in protecting farmers trumped the city’s interest in legislating morality on this issue. This decision was a major victory for Hudson Valley Foie Gras, allowing it to continue selling in New York City and saving hundreds of jobs linked to the foie gras industry. The City of New York said it would explore appeal options99, but as of 2025, the ban remains blocked and foie gras is still legally on the menu in NYC. The saga highlighted how politically connected and determined HVFG had become in defending itself. The company leveraged support from upstate legislators and the state agriculture bureau, reframing the issue as one of rural livelihood versus urban values. Sullivan County officials and business groups also rallied behind the farms, emphasizing the economic damage the ban would do to a region “that depends on [foie gras farming]”100101. This framing was effective. Publications like the Times Union ran stories about how a NYC ban could “devastate a Catskills county” and put 400 mainly immigrant workers out of work10226. Such narratives, combined with legal maneuvering, helped HVFG turn the tide. As an industry observer noted, “if Hudson Valley goes under... foie gras production in the U.S. is pretty much over”103104 – a fact that likely weighed on decision makers concerned with preserving agriculture. Beyond these headline battles, HVFG has also engaged in continuous PR efforts to influence public opinion and policymakers. The company regularly hosts tours for chefs, journalists, and politicians (by the “hundreds every year”) to demystify its farm practices105. Yanay has personally guided many skeptics around the barns in an attempt to “charm” them and dispel what he calls activist myths106. HVFG’s allies in the culinary world – including star chefs and restaurant associations – have spoken out in defense of foie gras. For example, after the NYC ban passed, renowned chefs like Ariane Daguin (CEO of D’Artagnan) and David Burke vocally supported HVFG’s cause and even organized foie gras dinners to raise awareness107108. However, public sentiment on the issue remains divided. Animal rights organizations (such as PETA, Voters for Animal Rights, Animal Equality, and others) continue to campaign for foie gras bans, citing the inherent cruelty of force-feeding birds109110. They have successfully lobbied numerous countries to outlaw foie gras production or sales – for instance, force-feeding is banned in Israel (ironically, where Yanay got his start), as well as in the UK, Germany, Norway, and others, and cities like New York have shown that the legislative fight is far from over111112. California’s ban remains in effect (though residents there still obtain foie gras by ordering from out-of-state suppliers), and there are ongoing calls by activists for a national ban in the U.S.112. In short, HVFG won the latest round in New York, but the company stays battle-ready. “The fight isn’t just about this one delicacy,” said one NYC chef, warning that foie gras has become a proxy in a larger war over food ethics113. Hudson Valley’s leadership surely agrees – they have treated each legal challenge as existential, investing enormous time, money, and political capital into prevailing. As Yanay remarked caustically after one court victory, “If [we win], maybe [the activists] will have to find another way to get famous”84.

Today, Hudson Valley Foie Gras remains a privately owned enterprise, still led by its founding figures and their close associates. Co-founder Izzy Yanay continues to run day-to-day operations as general manager, and has now spent over three decades fighting to win acceptance for U.S.-produced foie gras106. He is often described as tireless in his defense of the farm – by many accounts, Yanay will eagerly engage anyone (from city councilmembers to curious foodies) in discussion and invite them up to Ferndale to see “the counterpoint” to animal rights claims106. Co-founder Michael Ginor remained an active ambassador for HVFG and the foie gras industry until tragically, in November 2022, he died of a heart attack at age 59 while competing in a triathlon114115. Ginor’s passing was mourned in the culinary community – he was remembered not only as the foie gras pioneer who helped establish an American luxury food icon, but also as an accomplished chef and philanthropist. His family (including his wife and business partners) have not spoken in detail publicly about the future of his ownership stake, but it is understood that Hudson Valley Foie Gras will carry on his legacy. In practice, the day-to-day management is largely in Yanay’s experienced hands, alongside long-time farm staff like Marcus Henley (operations manager)28. The “Hudson Valley family” also includes the Saravia family, who own La Belle Farm (often working in tandem with HVFG). Sergio Saravia of La Belle has been a vocal ally, and together the Yanay and Saravia families navigated the recent NYC ban fight as a united front11632. In terms of financial standing, the success of HVFG has made its proprietors relatively wealthy, though not much is publicly disclosed. The business reportedly grosses tens of millions in annual revenue, and foie gras livers retail at around $125 each in the U.S. market117. This suggests that Hudson Valley’s owners have enjoyed significant profits over the years, enabling them to fund legal battles and also to invest in community goodwill. Both farms, for instance, have donated to local health initiatives in Sullivan County (such as funding treatment centers in an area hard-hit by poverty and opioid addiction)118119. Such community ties likely help maintain local political support for the farms. While exact net worth figures aren’t available, one measure of the owners’ affluence is their ability to engage top lawyers (HVFG hired a prominent attorney, Michael Tenenbaum, who had fought the California case, to represent them in New York120) and to weather extended periods of market shutdown (e.g. during California’s ban and the 2020 pandemic closures). Michael Ginor, for his part, lived a life intertwined with luxury dining – he traveled globally for food festivals and owned a fine dining restaurant – indicating the level of success the foie gras venture brought him24. When it comes to the family’s voice, most public statements have come from the founders themselves rather than other family members. Ginor often spoke of foie gras with passion, describing it as “very versatile” and an embodiment of gastronomic history121. Yanay has been the more combative spokesperson on the political front, as evidenced by his numerous quotes in media: he has dismissed proposed bans as “quick popularity boosts” for politicians and accused opponents of using outdated or misleading information122123. At a New York City hearing, Yanay even challenged councilmembers to visit the farm before judging – an invitation he says “not one” of them accepted10659. The next generation or other relatives of the founders have largely stayed out of the spotlight, and there’s no indication (as of now) of a succession plan involving their children. Hudson Valley Foie Gras appears to continue operating with the same core leadership philosophy it started with. From its founding to the present, HVFG’s story has been one of bold innovation shadowed by controversy. The company introduced a product that was new to many Americans and built it into a thriving enterprise – “the world’s premier foie gras producer,” as they bill themselves14 – only to find that success come under attack by changing ethical standards. Over roughly 35+ years, HVFG has evolved its farming practices (adopting cage-free housing and refining feeding techniques) and honed its public narrative to emphasize transparency and tradition3834. Concurrently, it has had to develop political savvy and legal prowess to survive, effectively becoming a case study in how a small agricultural business can wield outsized influence. The company’s key players – Yanay and the late Ginor – turned out to be not just farmers but fighters on the national stage, engaging in courtroom battles and media campaigns to protect their craft. As of now, Hudson Valley Foie Gras and its allies have managed to stave off the most threatening challenges (with the overturning of the NYC ban being the latest triumph9596). Yet the future remains uncertain: foie gras is still banned in California and faces social opposition elsewhere, and alternative “ethical foie gras” experiments (like non-force-fed liver or plant-based faux gras) are on the horizon. For the time being, however, Hudson Valley Foie Gras stands as an enduring – if controversial – fixture of America’s culinary landscape. In the words of Michael Ginor, “we introduced foie gras to the United States… and have spent nearly thirty years teaching and preaching its merits”34. The journey from a humble Sullivan County duck farm to a flashpoint in global animal welfare debates is a remarkable saga. Love it or hate it, HVFG has made history in its own right, and its story encapsulates the clash between gastronomic tradition and evolving modern values. As the company moves forward, it will no doubt continue to adapt, to fight, and to narrate its side of the foie gras story – a story still unfolding from its founding days until now. Sources: Hudson Valley Foie Gras official site and company bios124125 The National Provisioner (2018) – “Hudson Valley Foie Gras welcomes visitors…”2126 Hashi magazine (2020) – “Foie the Win!” (history and founder quotes)834 Town & Country (2019/2022) – coverage of NYC foie gras ban and industry response10670 Times Union (2021) – “How a NYC ban on foie gras could devastate a Catskills county…”12719 Times Union (2024) – “Hudson Valley farms win latest battle in foie gras fight”3386 Guardian/Associated Press (2007) – foie gras farm fire and lawsuit news35 PETA report on foie gras (investigation at HVFG)4751 Species Unite (2023) – “Foie gras ban overturned in NY: why that’s bad for birds”9548 California Insider/Epoch Times (2019) – “The Final Fight for Foie Gras in the US”66128 Additional references: ALDF reports, Stanford Law & Policy review (2009)2573, and news articles from NBC/NYTimes/Patch for Michael Ginor’s obituary114. 1 2 6 12 21 22 38 39 40 41 42 43 44 45 46 49 50 56 57 58 79 83 84 122 126 Hudson Valley Foie Gras welcomes visitors to learn the truths of foie gras production | 2018-04-19 | National Provisioner | The National Provisioner https://www.provisioneronline.com/articles/106127-hudson-valley-foie-gras-welcomes-visitors-to-learn-the-truths-of-foie-gras-production 3 5 11 16 125 Izzy Yanay https://www.hudsonvalleyduckfarm.com/index.php/izzy-yanay 4 8 13 14 23 34 65 121 Foie the Win! - HashiLife https://hashilife.com/foie-the-win/ 7 9 10 15 17 18 24 124 Michael Aeyal Ginor https://www.hudsonvalleyduckfarm.com/index.php/michael-aeyal-ginor 19 20 26 28 59 85 89 90 100 101 102 116 117 127 How a NYC ban on foie gras could devastate a Catskills county that depends on it https://www.timesunion.com/hudsonvalley/makers/article/ban-on-foie-gras-could-devastate-a-Catskill-county-16019528.php 25 27 29 30 36 69 73 Grant https://law.stanford.edu/wp-content/uploads/2018/05/grant.pdf 31 stetsonlawreview.org https://stetsonlawreview.org/wp-content/uploads/2024/04/12-VanAllen.373-403.pdf 32 33 86 93 96 97 98 99 Hudson Valley farms win latest battle in foie gras fight against NYC https://www.timesunion.com/tablehopping/article/foie-gras-new-york-city-ban-ruling-hudson-valley-19532070.php 35 74 News in brief | World news | The Guardian https://www.theguardian.com/world/2007/nov/03/international.mainsection 37 Group fights funding of foie gras producer - Times Herald-Record https://www.recordonline.com/story/news/2006/05/26/group-fights-funding-foie-gras/51106754007/ 47 51 54 111 Foie Gras: Cruelty to Ducks and Geese | PETA https://www.peta.org/issues/animals-used-for-food/factory-farming/ducks-geese/foie-gras/ 48 52 53 55 87 88 91 92 94 95 109 110 112 Foie gras ban overturned in New York State. Here’s why that’s bad for birds — Species Unite https://www.speciesunite.com/news-stories/foie-gras-ban-overturned-in-new-york-state-heres-why-thats-bad-for-birds 60 61 62 63 64 75 Foie gras controversy - Wikipedia https://en.wikipedia.org/wiki/Foie_gras_controversy 66 67 68 71 72 76 77 78 80 82 103 104 113 118 119 120 128 The Final Fight for Foie Gras in the US | California Insider https://californiainsider.com/news/the-final-fight-for-foie-gras-in-the-us-3160640 70 106 107 108 123 New York City's Top Chefs Comment On The Upcoming Foie Gras Ban https://www.townandcountrymag.com/leisure/dining/a29656584/new-york-city-foie-gras-ban-chef-comments/ 81 California Bans on Pork, Foie Gras, Shark Fins, and Eggs https://escholarship.org/uc/item/942990dw 105 US foie gras farmer fighting for acceptance - Jamaica Observer https://www.jamaicaobserver.com/2017/12/23/us-foie-gras-farmer-fighting-for-acceptance/ 114 NY-based Jewish chef, foie gras maker dies during Iron Man ... https://www.timesofisrael.com/ny-based-jewish-chef-foie-gras-maker-dies-during-iron-man-competition-in-israel/ 115 Prominent Chef Michael Ginor Of Lola In Great Neck Dies In Triathlon https://patch.com/new-york/greatneck/prominent-chef-michael-ginor-lola-great-neck-dies-triathlon