Economic Analysis of the U.S. Foie Gras Industry (Hudson Valley Foie Gras vs. La Belle Farm)

Foie gras (fattened duck or goose liver) is a niche luxury product in the United States, with production concentrated in just a few farms. The U.S. industry began in the 1980s and grew steadily through the early 2000s; domestic demand rose from virtually nothing in the 1980s to around 420 tons per year by 20051. This growth was driven by fine dining – an estimated 95% of U.S. foie gras consumption was in urban restaurants as of the mid-2000s1. However, the industry remains small on a global scale. (For perspective, France produces over 14,000 tons annually, dwarfing U.S. output23.) Starting around 2010, the U.S. foie gras sector faced headwinds from regulatory bans and ethical concerns. In 2004, California passed a law banning force-feeding and sales of foie gras, which took effect in 2012; after legal challenges, California’s ban was ultimately upheld, eliminating foie gras production there45. Chicago briefly banned restaurant foie gras sales in 2006 (repealed in 2008), and in 2019 New York City approved a ban on foie gras sales set for 202267. These measures reflect public concern that the force-feeding process (gavage) is inhumane. The NYC ban was blocked by New York State’s Department of Agriculture and courts as of 2024, on grounds that it unfairly harms farming activity89. Despite such battles, foie gras remains legal in most of the U.S., and production has continued largely in New York State. Consolidation: By the late 2010s, only two farms – both in Sullivan County, New York – accounted for nearly all U.S. foie gras production8. (A few very small farms exist, such as Au Bon Canard in Minnesota and one in Louisiana, but their output is negligible10.) The two major producers are Hudson Valley Foie Gras (HVFG) and La Belle Farm, which together “produce virtually all of the foie gras sold commercially in the country”8. Sonoma Foie Gras in California ceased foie gras operations due to the California ban, leaving New York as the center of U.S. production. Recent Trends: U.S. foie gras consumption has declined slightly from its mid-2000s peak, likely due to the California ban and growing ethical concerns. By 2019, the two NY farms were selling about 355 tons of foie gras per year combined, down from the 420-ton peak111. The COVID-19 pandemic in 2020 also hit the industry hard – with restaurants closed, demand plummeted temporarily. Both major farms relied on federal relief loans to get through the downturn (public data shows Hudson Valley received a PPP loan of $1–2 million, and La Belle at least ~$350,000)1213. As dining rebounded, the farms have refocused on diversifying their markets (including some exports and direct-to-consumer sales) to reduce reliance on any single city or sector.

Hudson Valley Foie Gras (HVFG) and La Belle Farm dominate the domestic market. HVFG is the largest U.S. producer, while La Belle is the clear second. Table 1 summarizes their output and market share: Metric Hudson Valley Foie Gras (NY) La Belle Farm (NY) Founding Year 199014 (co-founded by Michael Ginor & Izzy Yanay) 199915 (founded by the Saravia family) Ownership Private (LLC); co-founders’ families and partners14 Private; family-owned (Saravia family)15 Annual Production ~500,000 ducks per year16 ~180,000 ducks per year16 U.S. Market Share ~70–75% of U.S. foie gras volume16 (largest producer) ~25–30% of U.S. volume16 (second-largest) Annual Revenue ~$28–35 million (est. latest).<br>(~$28M in foie gras sales as of 20203; ~$35M total farm revenue in 202317) ~$10–15 million (est. latest).<br>(~$10M in foie gras sales as of 20203; growth since then modest) Employees ~250–300 (est.) (part of ~400 total across both farms18) ~150–200 (est.) (part of ~400 total across both farms18) Location Ferndale, Sullivan County, New York Sullivan County, New York (40-acre farm)15 Table 1: Key statistics for the two main U.S. foie gras producers. Production Volume: As shown above, Hudson Valley Foie Gras raises roughly half a million ducks annually, nearly three times the output of La Belle Farm16. Together they process on the order of 680,000 ducks each year. (Notably, almost all U.S. foie gras comes from ducks – primarily Moulard ducks – rather than geese. Both farms raise Moulards, a hybrid of Pekin and Muscovy ducks, for their foie gras1019. Goose foie gras is not produced in the U.S. in significant quantities and is instead usually imported from Europe if available.) Market Share: With effectively a duopoly, these two companies account for ~100% of domestic foie gras sales. By production volume, HVFG commands roughly 70%+ share (it “raises about half a million ducks annually” out of the nation’s total) while La Belle produces the remaining ~25–30%16. This aligns with revenue share: in 2020, HVFG’s foie gras sales were nearly three times La Belle’s (about $28M vs $10M)3. Both firms’ market position has been stable for years – there is little domestic competition outside of these two, after California’s producer exited. Capacity and Growth: Hudson Valley has expanded significantly over time. The farm started in 1990 processing ~600 ducks a week and by 2019 was processing 7,000 ducks per week20. This growth helped HVFG become “the world’s premier foie gras producer” by reputation, supplying over 500 restaurants and distributors worldwide (according to the U.S. Dept. of Commerce)21. La Belle Farm, established in 1999, scaled to about 2,500 ducks per week by the late 2010s22. At one point La Belle reported raising 250,000 ducks per year (≈4,800/week)23, though more recent figures (~180k/year) suggest a slight downscaling or more conservative counting. Both farms utilize vertically integrated operations, raising ducks from hatchlings and processing all parts of the duck (foie gras liver, magret breast, legs, fat, down, etc.) on-site2425. This allows them to maximize revenue per bird and not waste byproducts.

Revenue: Neither company is publicly traded, so financial data must be gleaned from industry sources and legal filings. Based on the latest available information: Hudson Valley Foie Gras generates on the order of $30–35 million in annual sales in recent years173. A New York State review in 2019 noted the two Sullivan County farms had combined sales of $38 million the prior year (including foie gras and other duck products)26. By 2023, HVFG’s vice president indicated their farm alone produces $35 million a year in revenue17. This suggests HVFG’s business has grown (or at least recovered post-pandemic) to command the majority of the industry’s value. Notably, not all of this comes from foie gras itself – HVFG also sells duck meat (breasts, legs), rendered duck fat, duck charcuterie, and even some chicken products2728. However, foie gras remains their flagship product and primary income driver. La Belle Farm is smaller, with estimated annual revenue in the low tens of millions. In 2020, La Belle’s foie gras sales were about $10 million per year3, roughly one-third of the market. Including duck meat and other byproducts, La Belle’s total revenue may be slightly higher (perhaps in the ~$12–15 million range as of 2023). The company is a family-run business and does not publicly disclose financials; industry reports simply note that its revenues exceed $10 million annually29. Profitability: Both farms operate on relatively thin profit margins for a luxury product, in part due to high labor and compliance costs. Foie gras production is labor-intensive (each duck must be hand-fed individually during the gavage period), and both companies employ hundreds of workers year-round. Fixed costs (farm infrastructure, feed crops, hatchlings, processing facilities) are substantial. Profitability thus depends on maintaining high prices for foie gras to offset the costs of raising the ducks and processing whole animals. According to La Belle’s president, foie gras sales provide the profit that keeps the farms viable, effectively subsidizing the rest of the duck products24. If foie gras demand or prices drop, the entire operation’s profitability is at risk. Neither company releases profit figures, but some indicators show the fragility of their profit margins. Both farms have stated that losing access to major markets would be financially devastating. For example, when facing the NYC ban (which threatened ~30% of sales), La Belle’s owners warned the farm would “be done” – forced to close – if the ban took effect30. Hudson Valley likewise said losing 25% of its sales would be “dangerous” since one cannot shed fixed costs quickly enough to remain profitable17. These statements imply that after covering expenses, net profit is only a modest fraction of revenue (likely on the order of 5–15% in good years). Indeed, foie gras farming in the U.S. has always been a niche business: an economic analysis from 2003 found New York’s foie gras farms accounted for 43% of Sullivan County’s agricultural output but also noted that each dollar of farm revenue had a large multiplier effect, suggesting relatively low direct profit margins3132. Trends: Profitability has fluctuated with external pressures. The mid-2000s were likely the most profitable period as demand grew. The implementation of the California ban in 2012 reduced the national market size (California previously represented a significant share of fine dining consumption). In the late 2010s, both farms spent heavily on legal battles to block foie gras bans, which would have impacted profitability if not fought. The COVID-19 shock in 2020 likely caused losses as restaurant orders dried up; both companies had to seek relief and pivot to online retail. By 2022–2023, with dining out resuming and the NYC ban on hold, the farms saw a recovery in sales. Hudson Valley even planned expansions (e.g. constructing a new processing facility and adding jobs) once its outlook improved33. Nonetheless, the long-term profitability trend is uncertain: ongoing activism, potential new regulations, and even competition from luxury meat alternatives (like plant-based “foie gras” substitutes now emerging3435) could cap future profit growth.

The U.S. foie gras industry primarily serves domestic demand, with only a minor portion of output exported. Key points include: Domestic Market: Historically, over 90% of U.S.-produced foie gras is consumed domestically. Major consumption centers are high-end restaurants in large cities. New York City is the single largest market – the two NY farms have said NYC accounts for roughly 25–30% of their annual sales1736. Other major markets include Las Vegas, Chicago, Miami, and Washington D.C., as well as gourmet retail and e-commerce sales to consumers nationwide. Prior to California’s ban, Los Angeles and San Francisco were also significant markets. By 2019, an estimated 1,000 restaurants in NYC had foie gras on the menu30, and the product also appeared on upscale burgers and dishes from Seattle to Palm Beach1. Fine dining and special-occasion dining drive domestic consumption, which tends to spike around the holidays (Thanksgiving, Christmas/New Year), similar to patterns in Europe. Exports: Both Hudson Valley and La Belle do engage in some export sales, but this is a small share of their business. In recent years, the farms have looked abroad to diversify revenue. For example, Hudson Valley began exporting about 10% of its production to Asian customers (such as high-end restaurants in Japan, Hong Kong, and South Korea) in an effort to tap growing Asian demand for luxury foods37. The Asian market is attractive because French foie gras producers have faced supply issues (e.g. bird flu outbreaks in Europe), creating opportunities for U.S. producers. La Belle Farm, via its Bella Bella Gourmet Foods distribution arm, also ships foie gras and duck products “to fine restaurants and food establishments around the globe”38. However, these exports remain limited. Industry experts suggest at least 85–90% of U.S. foie gras output is still consumed domestically, with exports as a small supplemental market. Import Competition: The U.S. also imports some foie gras products (especially goose foie gras or specialty French preparations) for the gourmet retail market. In the early 2000s, imports from France and Canada made up nearly 30% of the U.S. foie gras supply by value3940. Today, with U.S. production sufficient for domestic duck foie gras demand, imports are minimal and primarily cater to niche preferences (e.g. some chefs specifically import French goose foie gras for its unique texture/flavor). Still, any significant imports or foreign competition have been limited by high tariffs and the premium branding of “Hudson Valley” foie gras in the U.S. culinary scene. In summary, the U.S. market is the priority for both major producers, and they rely on domestic consumption (especially in fine-dining hubs) to sustain their businesses. Exports, while growing slightly, form a relatively small portion of sales. This balance could shift in the future if domestic restrictions tighten – the farms might then pursue more overseas customers out of necessity.

Hudson Valley Foie Gras (HVFG) – Ferndale, NY: This company is privately held, operating as an LLC. It was founded in 1990 by Michael A. Ginor and Izzy Yanay, who together pioneered U.S. foie gras farming14. Ginor (a chef-entrepreneur) and Yanay (who had foie gras experience in Israel) introduced modern French duck gavage techniques to the U.S. They built HVFG into the nation’s largest foie gras producer, often described as the “premier” or most recognized foie gras brand in America4142. HVFG remains a private, family-involved business – Ginor and Yanay remained co-owners and operators for decades (Michael Ginor continued as president until his sudden passing in late 2022). Today, the company’s ownership presumably resides with the Ginor family estate and remaining partners/executives (such as Izzy Yanay). HVFG is integrated with Hudson Valley Duck Farm (sometimes marketed under “Hudson Valley Farms”), which handles duck breeding, and a sister company “Hudson Valley Foie Gras & Duck Products” for distribution43. The enterprise sits on over 200 acres in Sullivan County27, including breeding barns, open grow-out barns, and processing facilities. Over the years, HVFG has expanded product lines (duck meat cuts, charcuterie, even kosher-certified foie gras briefly in 20174445) and has about 200–300 employees at its Ferndale farm (many of them immigrants from Eastern Europe and Latin America, reflecting the labor-intensive work)1846. The company is not publicly traded and thus reports no public financial statements. La Belle Farm – Sullivan County, NY: La Belle is a 40-acre family-run farm established in 1999 by the Saravia family, immigrants from El Salvador1547. Sergio Saravia serves as President and the public face of the company, alongside multiple generations of his family involved in operations. La Belle Farm is also privately held, with ownership staying within the founding family. Because it’s smaller in scale, La Belle prides itself on a more boutique approach – the farm developed a “unique process” with a special Moulard duck breed that purportedly yields foie gras with superior taste and less fat rendered during cooking19. All products are processed in-house under USDA inspection, and La Belle grows much of its own corn and soy feed on local land to control quality48. The company has fewer employees (on the order of 100–150 staff), many of whom are also local or family friends. To reach customers beyond wholesale, the Saravias created Bella Bella Gourmet Foods, a distribution and e-commerce arm (based in Connecticut) that sells La Belle’s foie gras and duck products directly to restaurants and consumers4938. La Belle remains private and does not disclose financials, but as noted earlier its revenue is around one-third of HVFG’s. The Saravia family’s deep involvement and multi-generational stewardship mean decision-making is very hands-on, with a focus on long-term sustainability of the farm. Both La Belle and Hudson Valley have aligned interests (they often collaborate on lobbying/legal issues as seen in joint lawsuits against NYC168), yet they remain competitive in the marketplace.

Both Hudson Valley Foie Gras and La Belle Farm produce high-quality foie gras, but there are differences in their scale, strategy, and public perception. Below is a comparison across key dimensions: Product Quality and Variety: Both farms produce grade A duck foie gras livers that are well-regarded by chefs. Hudson Valley’s foie gras is often praised for its consistency and size, benefiting from the farm’s long experience and selective breeding (their Moulard ducks typically yield large, silky livers). La Belle Farm’s foie gras is also high quality; the company markets it as having less excess fat and a “superior taste” due to their unique feeding regimen19. In practice, chefs report minor differences – some prefer Hudson Valley for its slightly larger lobes, while others like La Belle’s texture and possibly cleaner flavor (less fat runoff during cooking). Both offer multiple grades (A, B, C), and both utilize the whole duck: HVFG and La Belle each sell magret (breasts), confit legs, duck fat, mousse, pâté, etc.5025. One niche differentiator is that Hudson Valley produced the first kosher-certified foie gras in the U.S. in 2017 (partnering with Heritage Kosher); La Belle has not pursued a kosher line4445. Overall, quality is comparable and both meet USDA standards, but Hudson Valley’s brand name is slightly more widely recognized among restaurateurs (it’s often the default choice at top restaurants unless they specifically source from La Belle). Scale and Distribution: Hudson Valley’s major strength is its scale and distribution network. As the larger producer, HVFG can supply volume consistently and has long-standing relationships with big gourmet distributors (e.g. D’Artagnan Foods carries Hudson Valley foie gras nationwide). HVFG reports supplying over 500 restaurants and distributors across the U.S. and internationally21. They have the capacity to fulfill large orders and tend to be the supplier for major foodservice companies. La Belle Farm, being smaller, cannot match HVFG’s volume for a single order; however, La Belle leverages its partnership with Bella Bella Gourmet to reach customers via online sales and specialty retailers. La Belle’s size can also be a weakness – at times it has had to limit orders or sell out during peak season, whereas Hudson Valley can ramp up production more flexibly. On the flip side, La Belle’s smaller scale allows for more personalized customer service and agility in niche markets. For instance, La Belle often engages directly with chefs at farmers’ markets and culinary events in NYC, building relationships through the Saravia family’s presence. Both companies rely heavily on NYC’s distribution hubs (they run refrigerated trucks to NYC multiple times a week to deliver fresh foie gras and duck products51). Neither company has a nationwide retail presence (foie gras is not in regular grocery stores due to its specialty nature), but both have robust e-commerce (particularly HVFG since the pandemic, and La Belle via Bella Bella’s website). Price Competitiveness: Foie gras is a high-priced item, and both producers price similarly. Grade-A fresh duck foie gras typically wholesales in the range of \$40–\$50 per pound, with retail prices \$80+ per pound. Hudson Valley’s prices are often used as the industry benchmark – they have incentives for bulk restaurant buyers and can keep prices stable thanks to economies of scale. La Belle Farm’s prices are roughly in line, though sometimes a few percent lower to entice chefs to try a newer source. For example, a 1.5 lb lobe from either farm might cost a restaurant around \$70–\$75. Any price differences are minor; both face the same feed and labor costs, and foie gras pricing is constrained by what the market will bear. One competitive strategy: La Belle sometimes emphasizes that because their foie gras may render less fat, it yields more usable product per pound – effectively a value proposition for chefs (less weight lost in cooking). Still, in pure dollar terms the two are price-competitive and operate in lockstep – neither can afford to undercut much, as that would erode their margins in an already limited market. Regulatory Compliance and Animal Welfare Practices: Both farms operate under continuous USDA inspection, and both insist their methods meet humane standards (aside from the inherent controversy of force-feeding). Hudson Valley Foie Gras has made several adjustments in response to welfare scrutiny: Marcus Henley (HVFG’s VP) noted they shortened the gavage feeding cycle and use smaller, flexible rubber feeding tubes to minimize stress on the ducks5253. HVFG also changed its duck genetics (possibly to breeds that cope better with gavage) and improved barn conditions over time52. These steps were both ethically and economically motivated – healthier, less-stressed ducks tend to produce better foie gras and reduce mortality (HVFG reported that about 2–6% of ducks can die during gavage, and they incentivized workers to keep accidental deaths low)5455. La Belle Farm likewise claims to adhere to humane practices. The Saravias often invite officials to visit and see that “cruel is not what we do here,” arguing that none of the city lawmakers banning foie gras actually came to inspect their farm5657. La Belle’s ducks are hand-fed by trained staff; the farm highlights that federal vets monitor the process daily5859. In terms of compliance, both farms have fought legal and legislative battles to keep operating. They have taken a proactive stance in courts, invoking New York’s right-to-farm laws to override local bans89. A potential weakness on this front is public perception: activists have targeted Hudson Valley more heavily, with undercover videos (e.g. a 2013 PETA investigation) alleging injuries to ducks at HVFG6061. La Belle has stayed somewhat more under the radar of activists, possibly due to its lower profile. However, any animal welfare scandal at either farm would be damaging. Overall, both strive to demonstrate compliance with regulations and to counter the narrative of cruelty, but Hudson Valley, as the bigger player, has invested more in PR and incremental welfare improvements to defend its practices. Brand Image and Public Relations: Hudson Valley Foie Gras benefits from a longstanding brand recognition. Co-founder Michael Ginor was a prominent chef and spokesperson, frequently doing media to defend foie gras and promote its culinary value. HVFG’s name is well-known among foodies; many menus simply list “Hudson Valley foie gras” as a sign of quality (much like one would list a wine appellation). This strong brand is a competitive advantage. La Belle Farm, in contrast, is less famous by name – a lot of restaurant menus do not specify the source, and if they do, “Hudson Valley” is the more likely citation given its synonymy with foie gras in the U.S. To improve its visibility, La Belle engages in PR via human-interest stories (emphasizing the immigrant-family success story) and partnerships with Bella Bella Gourmet at food shows. Both companies have also had to manage negative PR from animal rights campaigns. In these situations, they often present a united front (e.g. joint op-eds, shared legal statements) rather than attacking each other. If anything, the competition is secondary to preserving the foie gras market against external pressures. As such, their strengths are mutual: both produce a luxury artisanal product that has a devoted customer base, and both have withstood decades of controversy. The weaknesses are also shared: a persistent public perception problem and vulnerability to legal bans, which neither farm can easily offset given foie gras is their core business. In summary, Hudson Valley Foie Gras holds the edge in scale, distribution, and brand recognition, whereas La Belle Farm competes by focusing on artisanal quality, family-farm image, and possibly niche product advantages. Their products are similar and often interchangeable to end consumers. Both firms face the same fundamental challenge: maintaining profitability and growth in the face of ethical scrutiny and regulatory risk.

The U.S. foie gras industry’s future is tightly linked to regulatory and societal factors. Key pressures include: Legislation and Bans: As discussed, state and local governments have periodically attempted to ban foie gras on animal cruelty grounds. California’s ban (which eliminated production there and forbids sales of force-fed foie gras) remains in effect, cutting off a large market. New York City’s council passed a ban on foie gras sales (Local Law 202 in 2019), which would have taken effect in 2022, but the law has been tied up in litigation629. In June 2024, a NY State Supreme Court justice ruled in favor of the farms, citing state agriculture law that protects farming practices169. NYC is pursuing appeals63. The uncertainty of this legal fight has been a significant economic pressure – the farms have had to spend on legal fees and contingency planning for a potential 30% revenue loss. Other jurisdictions (like Chicago, and proposals in countries such as the UK) similarly add risk that certain markets could close. So far, the two NY farms have managed to operate uninterrupted, but the looming threat of wider bans is a constant overhang on investment and expansion decisions. Animal Welfare Activism: Intense activism poses public-relations and operational pressure. Groups like PETA, the Humane Society, and local organizations (e.g. Voters for Animal Rights in NYC) regularly campaign against foie gras. They produce undercover videos, protests, and push for corporate boycotts. This activism can impact demand (some restaurants stop serving foie gras to avoid bad publicity) and has even led to large companies like Amazon halting foie gras sales online. Both HVFG and La Belle have responded by increasing transparency – inviting journalists and legislators to tour their farms – and emphasizing the economic harm a ban would do to rural immigrant communities6426. Still, the reputational pressure requires the farms to invest in advocacy (hiring lawyers, lobbyists, and engaging chefs to speak in their favor). There is also the risk of stricter enforcement of existing laws: for instance, some argue that foie gras production could be prosecuted under the federal animal cruelty statute (PACT Act) if interpreted strictly6566, though so far farming exemptions have shielded it. The outcome of the ethical debate will shape the industry’s long-term viability – if social norms continue shifting against foie gras, the U.S. market could dwindle. Economic Factors: On the economic side, the farms face pressures from input costs and disease outbreaks. Feed costs (corn and soy) have been volatile; both farms mitigate this by growing some of their own feed (La Belle does so locally38, HVFG sources ducklings and presumably feed partly from Canadian suppliers20). Labor costs have risen with minimum wage increases – significant because gavage and processing are labor-heavy processes. Retaining skilled feeders is an ongoing concern. Disease risk is another pressure: avian influenza outbreaks in 2022 affected poultry farms nationwide. While we have no public report of a major HPAI cull at the foie gras farms, they had to implement strict biosecurity (e.g. limiting farm access, sanitizing, keeping ducks indoors during wild bird migration season)6768. A single outbreak could wipe out tens of thousands of ducks and force a temporary shutdown, an ever-present threat that requires vigilance and contingency planning. Market Dynamics: The niche nature of foie gras means the industry is sensitive to economic downturns and shifts in fine dining trends. During the 2008–09 recession, luxury restaurants cut back, which likely hurt foie gras sales temporarily. Conversely, periods of culinary renaissance (e.g. the rise of “foodie” culture in the 2000s) helped foie gras become popular on upscale menus. Currently, there’s a small but growing interest in ethical alternatives – e.g. a Spanish producer makes foie gras without force-feeding (“naturally” enlarged livers), and startups are even developing lab-grown or plant-based foie gras analogues3435. If these alternatives gain traction (especially the plant-based ones touted as cruelty-free), they could siphon off some high-end consumers who enjoy foie gras flavor but are concerned about animal welfare. The NY farms would then face not just legal pressure but also competitive pressure to justify traditional foie gras. Despite all these challenges, the U.S. foie gras producers have shown resilience. They emphasize their importance to the local economy – together Hudson Valley and La Belle employ about 400 workers and generate significant indirect business in Sullivan County18. Local officials often side with them, highlighting that bans would harm a rural, economically struggling area for the sake of what they see as largely urban sensibilities6426. This urban-rural economic argument helped sway the New York State Department of Agriculture to intervene against NYC’s ban89. In conclusion, the economic outlook for the U.S. foie gras industry is a mix of high-value opportunity and high risk. Hudson Valley Foie Gras and La Belle Farm maintain a profitable niche supplying a luxury product, with Hudson Valley leading in market share and output and La Belle carving out a share through family-run dedication to quality. They have steady revenues (together likely $40–50 million annually) and a near-duopoly in the domestic market. However, their profitability is highly dependent on favorable market access (especially in cities like New York) and on containing costs. Ongoing legal battles over foie gras, evolving consumer attitudes, and potential competition from alternatives all exert pressure. Both companies’ strengths – quality products, established distribution, and local economic significance – have enabled them to weather past storms. Their ability to adapt (diversifying products, exploring exports, improving husbandry practices) will determine if they can continue to thrive in the years ahead or if foie gras in America will gradually become a smaller, even more embattled industry. Sources: Barnes, S. (2024). Hudson Valley farms win latest battle in foie gras fight. Times Union 168. Bloch, S. (2019). Duck farmers say New York City’s foie gras ban is unconstitutional. The Counter 2611. Robayo, P. (2023). Foie gras ban faces legal challenge as NYC sues state… Radio Catskill/WJFF 1817. CBS New York (2019). Sullivan County Farms Ready To Fight NYC Foie Gras Ban. 2330. Bella Bella Gourmet (n.d.). The Story Behind La Belle Farms... 1519. Van Allen, J. (2024). Foie Gras’s Goose Is Cooked (Stetson Law Review, Vol. 53) 3. Leach, O. (2019). Hudson Valley Foie Gras Farm On Edge After Proposed NYC Ban. Spectrum News NY1 2046. 1 4 5 6 7 11 26 51 64 Duck farmers say New York City’s foie gras ban is unconstitutional | The Counter https://thecounter.org/duck-farmers-call-new-york-city-foie-gras-ban-unconstitutional/ 2 3 65 66 stetsonlawreview.org https://stetsonlawreview.org/wp-content/uploads/2024/04/12-VanAllen.373-403.pdf 8 9 16 36 63 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 10 54 55 7 facts the foie gras industry doesn't want you to know - Pro-Animal Future https://proanimal.org/7-facts-the-foie-gras-industry-doesnt-want-you-to-know/ 12 News & Information Archives - Animal Rights Foundation of Florida https://arff.org/blog/category/news 13 Fur farms and PETA, foie gras and Tofurky - The Paycheck ... https://arff.org/blog/paycheck-protection-program 14 Izzy Yanay: Positions, Relations and Network - MarketScreener https://www.marketscreener.com/insider/IZZY-YANAY-A0LXOM/ 15 19 25 38 47 48 49 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=AfmBOoqCwBUM9htMBt2KHfOGKGocVgv1yTvWj8z859-B9T6yRDM04Dl9 17 18 52 62 SPECIAL REPORT: Foie gras ban faces legal challenge as NYC sues state over animal welfare concerns on Sullivan County farms.  - Radio Catskill https://wjffradio.org/special-report-foie-gras-ban-faces-legal-challenge-as-nyc-sues-state-over-animal-welfare-concerns-on-sullivan-county-farms/ 20 46 53 60 61 Hudson Valley Foie Gras Farm On Edge After Proposed NYC Ban https://ny1.com/nyc/bronx/news/2019/09/05/hudson-valley-foie-gras-farm-on-edge-after-proposed-nyc-ban 21 Foie Gras Market Size, Share | Global Trends Report, 2035 https://www.businessresearchinsights.com/market-reports/foie-gras-market-108501 22 The Physiology of Foie: Why Foie Gras is Not Unethical https://bellabellagourmet.com/blogs/news/the-physiology-of-foie-why-foie-gras-is-not-unethical?srsltid=AfmBOorZ8JfBIHEGmKsrFftzLAwYV8Yzkd8t_LgmDNnpH-M6xpz48Oex 23 24 30 56 57 58 59 Sullivan County Farms Ready To Fight NYC Over Impending Ban On Delicacy Foie Gras - CBS New York https://www.cbsnews.com/newyork/news/nyc-foie-gras-ban-la-belle-farm-sullivan-county-force-fed-ducks/ 27 Welcome to Hudson Valley Foie Gras https://hudsonvalleyduckfarm.com/ 28 31 32 39 40 50 shepstone.net https://shepstone.net/wp-content/uploads/2016/08/EconomicReport.pdf 29 Top 10 duck liver pâté brands in premium deli segments - EssFeed https://essfeed.com/top-10-duck-liver-pate-brands-in-premium/ 33 NEW: A new prepared foods facility in Walker County broke ground ... https://www.facebook.com/wtvcnewschannel9/posts/new-a-new-prepared-foods-facility-in-walker-county-broke-ground-thursdaythe-plan/1237883335039417/ 34 Dr. Foods and Next Meats Eye US Market Entry with Vegan ... https://vegconomist.com/company-news/dr-foods-next-meats-eye-us-market-entry-vegan-alternatives-worlds-top-delicacies/ 35 The World's Top 3 delicacies made with 100% Plant-Based, now ... https://www.nasdaq.com/press-release/vegan-foie-gras-vegan-caviar-and-vegan-truffle-butter-the-worlds-top-3-delicacies 37 Specialty Processing: Demand versus ethics - MEAT+POULTRY https://www.meatpoultry.com/articles/26258-specialty-processing-demand-versus-ethics 41 Hudson Valley Farms | World Famous Foie Gras, Duck & Chicken https://hudsonvalleyfoiegras.com/ 42 Travel III - Hudson Valley Foie Gras https://hudsonvalleyfoiegras.com/pages/travel-iii 43 About us - Hudson Valley Farms https://en.fermeshudsonvalley.com/pages/notre-histoire 44 45 Duck, Duck, Goose - Mishpacha Magazine https://mishpacha.com/duck-duck-goose/ 67 Bird flu found at Ulster County poultry farm - Times Union https://www.timesunion.com/hudsonvalley/news/article/bird-flu-ulster-county-poultry-farm-20064062.php 68 What is Foie Gras? | Animal Equality https://animalequality.org/blog/what-is-foie-gras/