Thanks to reader DH for the heads up on this:
At the Taste3 conference, chef Dan Barber tells the story of a small farm in Spain that has found a humane way to produce foie gras. Raising his geese in a natural environment, farmer Eduardo Sousa embodies the kind of food production Barber believes in.
Superb talk.
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Helen and I visited this farm outside of Seville just three weeks ago. It is ethical foie gras but the French have a real issues with the lack of force feeding. This little boys and girls gorge themselves on olives, acorns, and other windfall. Tasty but near impossible to buy.