La Belle Farm and Hudson Valley Foie Gras: A Duopoly’s Evolution

Ducks being raised on a foie gras farm in New York’s Hudson Valley.La Belle Farm and Hudson Valley Foie Gras (HVFG) are two neighboring duck farms in Sullivan County, New York, that together produce virtually all of the foie gras in the United States12. Over the decades, these farms have formed a true duopoly in the American foie gras market. Despite being competitors, they share a unique relationship marked by periods of competition and close cooperation. Each farm has its own history and approach: Hudson Valley Foie Gras is the larger and older operation, while La Belle Farm is a family-run farm that emerged later with its own distinct practices. Both have often stood shoulder-to-shoulder against external challenges like animal welfare criticisms and legislative bans, even as they vie for the same upscale restaurant clients.

Hudson Valley Foie Gras was founded in 1989 (formally around 1990) by two partners, Michael A. Ginor and Izzy Yanay34. Ginor was a Wall Street financier-turned-culinary entrepreneur, and Yanay had prior experience raising foie gras (including in Israel)45. The farm, located on a 200-acre property in Ferndale, NY, was vertically integrated – encompassing all stages from breeding ducks to feeding, slaughter, and packaging of foie gras products4. Throughout the 1990s, HVFG grew to become the largest foie gras producer in the U.S., at one point processing around 350,000 ducks annually6 (a number that later grew to roughly half a million ducks per year by the 2020s7). During this early era, Hudson Valley Foie Gras operated under the name “Commonwealth Enterprises” – a name it eventually shed, partly due to early scrutiny by animal-rights groups in the 1990s8. La Belle Farm came on the scene about a decade later. It was established in 1999 by the Saravia family (three brothers led by Sergio and Hector Saravia) along with their business partner Herman Lee910. In contrast to HVFG’s origins, the Saravias were immigrants from war-torn El Salvador, bringing a strong family work ethic to their new farming venture11. La Belle Farm started on a more modest scale – a 40-acre family-run duck farm, also in Sullivan County12. From the outset, La Belle positioned itself as a quality-focused operation, using a special crossbred Moulard duck and refining its feeding process to yield foie gras with superior taste and less excess fat13. The farm is tightly knit with a distribution arm: it supplies duck livers and meat to an affiliated company, Bella Bella Gourmet, where a chef transforms the raw foie gras into value-added gourmet products for sale14. When La Belle was founded, Hudson Valley Foie Gras was already an established supplier to top restaurants – often through the gourmet distributor D’Artagnan. In fact, 1999 proved to be a tumultuous year in the foie gras business: the U.S. government lifted a 25-year ban on importing fresh French foie gras, suddenly pitting domestic producers against French competition15. Ariane Daguin, founder of D’Artagnan (which had exclusively distributed HVFG’s foie gras for a decade), began offering the newly-legal French foie gras at lower prices alongside Hudson Valley’s product16. This sparked a “Great Duck Liver War”: HVFG’s Michael Ginor retaliated by selling directly to chefs at a discount, igniting a price war with D’Artagnan1617. The clash effectively ended the exclusive partnership between HVFG and D’Artagnan, forcing chefs to “choose allegiances” between domestic and French foie gras18. While this 1999 foie gras war was not directly between Hudson Valley and La Belle, it set the stage for La Belle’s entry. As HVFG fought off French imports and restructured its distribution, La Belle Farm was carving out its own niche. By the early 2000s, La Belle began marketing its foie gras to high-end buyers, presenting itself as an alternative domestic source. The existence of two U.S. farms created a de facto duopoly, though HVFG remained significantly larger. Chefs and gourmet retailers now had a choice of suppliers, and some began to note subtle differences in product: for example, as early as 1999, prominent chefs like Bobby Flay praised the firmer texture of American (Hudson Valley) foie gras19, while others noted differing flavor profiles – though at that time the comparison was often between Hudson Valley and French foie gras20. Over the years, any qualitative differences between Hudson Valley’s and La Belle’s foie gras have been less publicized than their shared reputation for quality; both farms’ products are generally regarded as luxury ingredients and often simply billed as “Hudson Valley foie gras” on menus regardless of which farm produced it.

Within this tight duopoly, Hudson Valley Foie Gras and La Belle Farm have naturally been business competitors, but direct public spats between them have been rare. Both are based in the same town (Ferndale, NY) and raise the same breed of duck (Moulard), and both adhere to the traditional gavage method of feeding. However, each farm has worked to distinguish itself in certain ways: Scale and Output: HVFG is the giant, raising about 500,000 ducks annually, whereas La Belle raises roughly 180,000 ducks per year7. HVFG’s larger scale means a bigger workforce (on the order of 300+ employees versus La Belle’s ~100) and a broader product line (Hudson Valley markets not only foie gras but other duck products and even chicken products)4. La Belle, by contrast, is smaller and often emphasizes its artisanal, family-farm character. Management and Leadership: For decades, Hudson Valley’s public face was co-founder Michael Ginor, who was both president of HVFG and a well-known chef/restaurateur (he co-authored a foie gras cookbook and owned a Long Island restaurant)2122. His partner, Izzy Yanay, served as general manager and was known for actively defending foie gras in the court of public opinion. Yanay has literally spent “more than three decades” fighting to win acceptance for U.S. foie gras, often by giving farm tours to skeptical chefs and politicians523. (Ginor tragically passed away in 2022 at age 5924, after which figures like VP Marcus Henley and Izzy Yanay continued to run HVFG.) La Belle Farm’s leadership has been anchored by Sergio Saravia, its president, along with his brothers. The Saravia family’s story as immigrants building a farm from scratch has been part of La Belle’s identity. Sergio Saravia often speaks for the farm in media, highlighting their hands-on approach and even inviting officials to come see their animal welfare practices firsthand2526. The Saravias’ partner, Herman Lee, is a co-owner as well10, though he stays more behind the scenes. In short, HVFG’s leadership was associated with culinary entrepreneurship and global advocacy, while La Belle’s leadership narrative centers on family farming and the pursuit of the American dream. Farming Methods and Innovation: Both farms operate under similar conditions (indoor barns in the Catskills) and have faced the same criticisms about force-feeding. In response, each has made improvements over time. Notably, La Belle invested in a gentler feeding technology earlier than its rival: Hector Saravia (Sergio’s brother and co-owner) designed a slender 7-inch rubber feeding tube that the farm adopted in 2011 to replace older metal pipes. This innovation was aimed at reducing stress and injury to the ducks. Several years later, in 2017, Hudson Valley Foie Gras also switched to using the same style of flexible rubber feeding tubes27. This is a striking example of how practices at one farm have influenced the other. Both farms now insist that their hand-feeding methods are humane and that the ducks are not harmed by the process2825. Additionally, La Belle Farm differentiates itself by controlling more of its feed supply chain: the Saravias grow their own corn and soy feed in the fertile local farmland, ensuring a specific diet for their ducks29. They tout this along with their on-site USDA processing as yielding very high-quality foie gras. Hudson Valley, for its part, highlights its long experience and vertically integrated breeding program – for example, HVFG manages its own breeding flock and hatchery, hatching thousands of Moulard ducklings each week30. These strategic choices reflect each company’s efforts to maintain an edge in quality and efficiency without directly bad-mouthing the other. In fact, open rivalry between the two is muted; neither farm appears to engage in public attacks on the other’s product. Given their duopoly, it seems both understand that maintaining a positive image of foie gras in general is in their shared interest. Market and Distribution: Historically, Hudson Valley Foie Gras had a head start in building relationships with chefs and distributors (being essentially the only U.S. producer through the early 90s). After the fallout with D’Artagnan in 1999, HVFG began selling directly and through other channels. La Belle Farm, starting later, forged its own distribution path. The Saravia family’s Bella Bella Gourmet Foods acts as a distributor and value-added processor for La Belle’s foie gras and duck meat14, allowing La Belle to reach restaurants and consumers directly via that platform. Over the years, the two farms’ products have both been carried by various gourmet wholesalers. (In some cases, customers might be eating La Belle foie gras even when “Hudson Valley” is listed on a menu as a generic region of origin.) Despite occasional jockeying for restaurant accounts, there is little evidence of cut-throat competition on pricing or contracts between the two farms in public records. The price war we saw in 1999 was between HVFG and its distributor over French foie gras16 – not a Hudson Valley vs. La Belle fight. This suggests a tacit understanding: the real threats to their business come from outside forces (imports, bans, or activism) more than from each other.

Perhaps the most notable aspect of the La Belle–Hudson Valley relationship is how often they have cooperated as allies. Faced with common challenges, the two competitors frequently close ranks to protect their industry. This cooperation has only grown stronger over time: Defending Foie Gras from Activism: Both farms have been targets of animal-rights campaigns alleging cruelty in foie gras production. In the early 1990s, animal advocates like PETA focused on Hudson Valley (then Commonwealth Enterprises) with undercover investigations and footage of the force-feeding process8. Such campaigns put public pressure on foie gras producers and led to some high-profile chefs and retailers boycotting the product. Rather than turn on each other, the farms tended to present a united front. They each improved farming practices (as noted, adopting gentler feeding tubes and moving away from old single-bird cage systems), and they jointly assert that their ducks are humanely treated. For example, both La Belle and HVFG claim their ducks have room to roam in barns and are healthy and calm throughout the feeding period25. In interviews and press, representatives from both companies often echo the same talking points – that the birds do not suffer as alleged, and that misconceptions are due to outdated or foreign examples3132. In one instance, Hudson Valley was sued for false advertising for calling its foie gras “humane”; it settled by dropping that term33. Nonetheless, both farms continue to invite journalists, chefs, and even lawmakers to tour their facilities in hopes of dispelling myths. This PR strategy is something they have in common – indeed, Izzy Yanay of HVFG and Sergio Saravia of La Belle have each extended open invitations to skeptics (with Saravia noting that no NYC council members took him up on the offer before condemning foie gras)3435. Legislative and Legal Battles: The late 2010s brought a wave of legal challenges to foie gras, and here La Belle and Hudson Valley became full partners in activism and litigation. In 2012, California implemented a ban on producing or selling foie gras. This dealt a blow to both farms’ business – California had represented roughly 20% of La Belle’s sales before that ban36. HVFG and La Belle supported legal efforts to challenge the California law (which, after years of twists, now prohibits in-state sales but allows shipping from out-of-state to individuals). More directly, in 2019 New York City passed a law banning the sale of foie gras within city restaurants and stores, to take effect in 2022. This was an existential threat for the Sullivan County farms: New York City is by far the largest fine-dining market in the country, accounting for an estimated 25–30% of their revenue3738. Rather than fight separately, the two farms joined forces immediately. They formed a joint front sometimes called the “Catskill Foie Gras Collective,” a consortium representing both La Belle and Hudson Valley (and at times even partnering with a Canadian foie gras producer)3940. Together, they filed lawsuits against NYC, arguing that the ban violated a state agriculture law protecting farms in agricultural districts4142. In court filings and public statements, the farms spoke with one voice about the “devastating” impact the ban would have, with La Belle warning it might go out of business entirely and HVFG saying hundreds of jobs would be lost4338. This unity paid off: in December 2022, the New York State Department of Agriculture agreed with the farms and ordered the city to halt enforcement of the ban, citing state preemption laws4445. A state judge affirmed this decision in 2024, striking down the NYC ban as unlawful4647. Throughout this fight, media reports consistently mentioned Hudson Valley and La Belle side-by-side, working as legal partners and splitting the substantial legal costs4849. Their cooperation was so complete that a spokesperson speaking about the victory referred to continuing “our groundbreaking work in this industry,” on behalf of both farms collectively50. It’s clear that when their livelihoods are on the line, these two rivals become staunch allies. Industry Promotion: Beyond fighting bans, the farms have collaborated (directly or indirectly) to promote foie gras as a legitimate and even celebrated food in America. For example, both have worked with chefs to do on-farm events or cooking demonstrations. They have coordinated on public relations efforts via the Catskill Foie Gras Collective’s website and press releases, which present information to counteract animal welfare criticisms51. Essentially, they engage in collective marketing for foie gras as a product, improving its image so that both businesses can thrive. In 2020, when a court ruling briefly opened a window to ship foie gras to California consumers despite the state ban, the Catskill Foie Gras Collective (i.e. La Belle and HVFG together) announced it would begin selling to Californians again via online orders3940. This indicates a high level of coordination on business strategy as well. In summary, while day-to-day competition exists (each farm surely wants its foie gras on the plate at the Michelin-starred restaurants), the two producers have realized that their fates are intertwined. They tend to band together against any outside force that threatens foie gras production or sales. This dynamic – cooperating for survival while competing for business – has defined their relationship for the past two decades.

The leadership at both farms has also shaped their relationship and the industry: Michael Ginor (HVFG): As co-founder of Hudson Valley Foie Gras, Ginor was a prominent figure who helped popularize foie gras in the American culinary scene. He was known for aggressive marketing in the 1990s that put foie gras on menus nationwide52. Ginor’s untimely death in late 2022 was a significant moment for the industry24. However, by that time Hudson Valley’s operations were not solely dependent on him – the farm’s management team, including long-time partner Izzy Yanay and VP Marcus Henley, continued the business seamlessly48. Ginor’s legacy included not only growing HVFG into a market leader, but also vocally opposing legislation like the NYC ban (he was deeply involved in those efforts until the end of his life)53. Izzy Yanay (HVFG): Yanay is a behind-the-scenes hero of American foie gras. An Israeli-born scientist turned farmer, he co-founded HVFG with Ginor and brought technical expertise in animal husbandry. Yanay’s role over the years often involved public advocacy – he gave countless interviews defending foie gras and personally guided tours to demonstrate his farm’s practices54. Under his guidance, Hudson Valley also adapted to criticisms, for example adopting the new rubber feeding tubes and improving barn conditions as noted earlier. Yanay remains with the company (as of the mid-2020s he has been cited as a vice president or general manager)55. His longevity and experience (spanning from the early 1980s attempts at foie gras farming up to the present) make him a respected figure – even La Belle’s team would acknowledge Yanay’s contributions to making foie gras viable in the U.S. Sergio and Hector Saravia (La Belle): The Saravia brothers personify La Belle Farm. Sergio Saravia, the president, is often the spokesperson and the one quoted in news stories5645. He has cultivated an image of openness and pride in their farming methods, frequently inviting scrutiny to prove that La Belle’s ducks are well-cared for. Hector Saravia, meanwhile, has been the innovator (as mentioned, he engineered the softer feeding tube) and tends to focus on improving farm operations. The Saravias have credited their El Salvadoran upbringing for their persistence and work ethic in running the farm11. Their leadership style – family-oriented and hands-on – somewhat contrasts with the more corporate/entrepreneurial style of HVFG’s founders, yet both styles have found common ground in pursuing excellence in foie gras. Sergio’s passionate remark to NYC officials in 2019, “If you want a foie gras war, you’ll have it,”10 exemplifies the combative camaraderie: he was prepared to fight not against Hudson Valley, but alongside it, against political adversaries. Ariane Daguin (D’Artagnan): While not a farm owner, Daguin’s role is worth noting because she has been a key ally and at times a rival in this narrative. Daguin’s D’Artagnan company distributed Hudson Valley foie gras exclusively for years and helped build its prestige57. After their 1999 falling-out, Daguin pivoted but remained a defender of foie gras – she later sourced from both France and the domestic farms. By the time of the NYC ban debate, Daguin publicly supported the farms’ lawsuit and spoke out that the ban was misguided5859. In essence, she re-emerged as an industry ally. Her perspective adds another layer: she referred to the farms’ immigrant workforce and the “American dream” at stake60, reinforcing the message that HVFG and La Belle are small farms (in a relative sense) that shouldn’t be scapegoated. D’Artagnan’s relationship with Hudson Valley may have been rocky in 1999, but by the 2020s, all parties were aligned in protecting their niche market from prohibition.

Over the years, the dynamic between Hudson Valley Foie Gras and La Belle Farm has evolved from distant competition to something akin to a partnership, while still retaining elements of rivalry. In the early days, Hudson Valley was the dominant player and La Belle the upstart trying to gain market share. As La Belle matured, the two settled into a stable duopoly: they presumably keep each other’s prices in check and split the national demand (often simply filling orders when the other is at capacity). There is no indication of price-fixing – rather, both sell at premium prices sustained by limited supply and high production costs. If anything, they benefit from each other’s existence: having two sources of foie gras in New York insulates the U.S. supply from being completely shut down if one farm faces a problem, and it also lends an appearance of healthy competition in an industry often criticized for being a monopoly or too secretive. Indeed, during the NYC ban discussions, supporters noted that over 400 jobs (largely immigrant labor jobs) were on the line between the two farms60. By presenting a united front, the farms made a stronger case both politically and in the court of public opinion. That’s not to say differences never cause tension. It’s conceivable that behind closed doors the farms have wrangled over big clients or contracts. However, such conflicts rarely surface publicly. One reason might be that both farms operate at full tilt to meet demand when foie gras is legally sellable – foie gras is a specialty item, and the American market (while much smaller than Europe’s) has generally been able to absorb all the ducks these two farms can raise. In times when one farm has faced setbacks (for instance, if disease outbreak or infrastructure issues occurred), the other could potentially step in to supply its customers, though no specific instances of this are documented. There have also been no known lawsuits between La Belle and Hudson Valley, and neither has publicly accused the other of wrongdoing. This is somewhat unusual in an industry duopoly, and it speaks to the delicate balance they maintain. Each farm seems to define itself not against the other, but against external benchmarks (like French foie gras producers, or the expectations of top chefs, or the accusations of activists). Marketing and brand identity are where the distinctions are most visible. Hudson Valley Foie Gras leans on its legacy and scale – it often notes that it was the pioneer and remains the largest U.S. producer6, and it proudly integrates the entire lifecycle from breeding to processing4. La Belle Farm emphasizes family and quality – it highlights that it is family-run across generations and that it has perfected a process yielding foie gras that “renders off less fat” and is exceptionally high-grade13. Even the names hint at branding: “Hudson Valley Foie Gras” ties directly to the region (and by extension to a terroir-like concept of quality), whereas “La Belle Farm” evokes a traditional farm image and perhaps even a French linguistic flair (“La Belle” meaning “the beautiful”). Both brands appeal to the farm-to-table ethos in different ways. Notably, chefs and food media sometimes play one off the other subtly: for instance, some might cite La Belle’s feed-growing and tube-feeding innovations as evidence that foie gras farming can be progressive, while others might mention Hudson Valley’s decades of refinement and larger liver size consistency. But ultimately, the two farms are more alike than different, and often they are mentioned in the same breath as collective representatives of American foie gras12. In recent years, the Catskill Foie Gras Collective has formalized the cooperation between the two farms. This consortium explicitly includes Hudson Valley Foie Gras and La Belle Farm as the two main members45. Through the collective, they share resources for public relations, legal counsel, and lobbying. It effectively means that on big issues, they operate almost as one company with two facilities. Both farms acknowledged spending “hundreds of thousands of dollars” together in legal fees to fight foie gras bans48 – a cost they likely would not or could not bear alone. This cost-sharing and joint action illustrate the high level of trust and mutual dependence that has evolved. It’s a far cry from a scenario where one might try to eliminate or buy out the other; instead, survival and success are tackled jointly. To observers, the duopoly dynamic appears cooperative on external matters and quietly competitive on the commercial front. They “get along” publicly when advocating for their industry or rebutting criticism. At local community events or agricultural fairs, representatives of La Belle and HVFG have been known to stand side by side. Yet, each farm still strives to be the preferred choice of chefs and distributors, maintaining healthy competition that arguably drives each to improve product quality and farming practices. This balance has helped them both thrive. As Sergio Saravia put it during the heat of the NYC ban fight, “I don’t have the luxury of getting tired of fighting this. Too many lives would be affected, and not just at our farm.”61 His words encapsulate how both farms see their roles: they’re fighting not only for themselves but for each other and their community of workers.

In summary, La Belle Farm and Hudson Valley Foie Gras have a complex, evolving relationship that spans over 25 years. Starting with HVFG’s early dominance and La Belle’s entry as the only other U.S. foie gras farm, they have navigated a landscape of culinary trends, economic challenges, and ethical debates. While each has its own identity – one built on legacy and scale, the other on family tradition and niche quality – their stories have become inextricably linked. They have competed for business, yet more visibly, they have cooperated to preserve their industry, whether by jointly resisting legislation or by sharing better farming techniques. This cooperation has earned them occasional descriptions like “partners in legal action”46 and even a combined moniker under the Catskill Foie Gras Collective45. Through all the “weird marks” in their history – a price war over French imports, name changes and rebranding, investigative exposés, a New York City ban that united them in court, and even tragedies like the passing of a founder – both farms have remained standing, side by side in Sullivan County. Their duopoly is defined less by cut-throat rivalry and more by a shared fate. As the only two significant foie gras farms left in America, La Belle and Hudson Valley ultimately rely on each other’s presence to validate that foie gras can be produced on U.S. soil. In the face of outside pressures, they truly act as friends and allies, even if in the marketplace they are friendly foes. This unusual relationship has allowed the foie gras sector in the Hudson Valley to survive and adapt from the 1980s right into the 2020s, and it will likely continue to shape how foie gras is produced and defended in the years to come. Sources: La Belle Farm & Bella Bella Gourmet Foods (company history)1213; Times Union (Steve Barnes)3748; Specialty Food News4525; Observer (1999)1617; Town & Country (2019)5460; River Reporter via Yahoo News10; PRUnderground (Michael Ginor obituary)4; Times of Israel (Ginor)24; NBC New York38; and other news reports as cited above. 1 7 28 37 41 43 46 47 48 49 56 61 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 2 23 31 32 35 54 58 59 60 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/ 3 Michael Ginor, chef-owner of Lola restaurant in Great Neck, dead at 59 https://www.newsday.com/lifestyle/restaurants/michael-ginor-lola-great-neck-qkqlnpp1 4 21 22 50 53 Michael A. Ginor, Co-Owner of Restaurant LOLA and Hudson Valley Foie Gras, Passes Away | PRUndergroundPRUnderground https://www.prunderground.com/michael-a-ginor-co-owner-of-restaurant-lola-and-hudson-valley-foie-gras-passes-away/00284144/ 5 Hundreds of ducks are raised at Hudson Valley Duck Farm December 15,... News Photo - Getty Images https://www.gettyimages.com/detail/news-photo/hundreds-of-ducks-are-raised-at-hudson-valley-duck-farm-news-photo/896851392 6 Foie gras - Wikipedia https://en.wikipedia.org/wiki/Foie_gras 8 Foie Gras: Cruelty to Ducks and Geese - PETA https://www.peta.org/issues/animals-used-for-food/factory-farming/ducks-geese/foie-gras/ 9 New York Supreme Court Upholds La Belle Farm and Hudson Foie ... https://www.send2press.com/wire/new-york-supreme-court-upholds-la-belle-farm-and-hudson-foie-grass-right-to-sell-the-duck-delicacy-in-nyc/ 10 Part I: Fowl Play | The River Reporter https://www.riverreporter.com/stories/part-i-fowl-play,49470 11 12 13 14 29 The Story Behind La Belle Farms and Bella Bella Gourmet Foods https://bellabellagourmet.com/blogs/news/the-story-behind-la-belle-farms-and-bella-bella-gourmet-foods?srsltid=AfmBOopDYDKN4eWdOErNBDKhrtP3aDr9wxVCXA8cj-urOQt0c-kRBLuO 15 16 17 18 19 20 30 52 57 Qua-ack! City Chefs Take Sides in Great Duck Liver War of 1999 | Observer https://observer.com/1999/03/quaack-city-chefs-take-sides-in-great-duck-liver-war-of-1999/ 24 NY-based Jewish chef, foie gras maker dies during Iron Man competition in Israel | The Times of Israel https://www.timesofisrael.com/ny-based-jewish-chef-foie-gras-maker-dies-during-iron-man-competition-in-israel/ 25 26 34 36 44 45 Specialty Food News | Specialty Food Association https://www.specialtyfood.com/news-media/news-features/specialty-food-news/nyc-foie-gras-ban-found-to-violate-state-law/ 27 Part III: The wheat from the chaff | The River Reporter https://riverreporter.com/stories/part-iii-the-wheat-from-the-chaff,49769 33 Animal Legal Defense Fund - Wikipedia https://en.wikipedia.org/wiki/Animal_Legal_Defense_Fund 38 42 NYC Foie Gras Ban Would Be Financially Devastating, Farms Say in Lawsuit – NBC New York https://www.nbcnewyork.com/entertainment/the-scene/new-york-live/food/nyc-foie-gras-ban-would-be-financially-devastating-farms-say-in-lawsuit/3706656/ 39 Catskill Foie Gras Collective https://foiegrasfacts.org/ 40 Foie Gras Now Available For Shipment To California Private ... https://bellabellagourmet.com/blogs/news/foie-gras-now-available-for-shipment-to-california-private-consumers?srsltid=AfmBOopYZzgyI63oIqQDU2WmOWNTCoPVpt9YDn-2rzzcEKMvOnclplcT 51 About The Foie Gras Collective https://foiegrasfacts.org/about-the-foie-gras-collective/ 55 Foie gras is a pricey delicacy, costing $40 to $80 a pound. - Facebook https://www.facebook.com/FoodInsider/posts/foie-gras-is-a-pricey-delicacy-costing-40-to-80-a-pound/1115558180440393/