Episode 121: A Time for Foie

Foie Gras is a controversial topic. It is one of the most delicious foods on the planet, but it comes at the price of force feeding ducks and geese… although not in the case of Pateria de Sousa. By following nature’s cycle and reviving old techniques, a family has managed to produce the much sought after delicacy in a humane and sustainable way. Enjoy.  Special Thanks to Intrepid Travel

17 responses to “Episode 121: A Time for Foie”

  1. Stephen d. says:

    Great video! Love the music. i heard about this place in a Ted talk from chef Barber. Mr. Sousa says in one part “we only produce foie gras here” do they use the rest of the goose for anything?

  2. IG says:

    beautiful informative interview. strong forward thinking compassionate farmer. good time to be alive. thank you for the share, perennial palate 🙂

  3. Ann says:

    Great story! Do you know where we can purchase this foie gras?

  4. Jon says:

    Great video! I’m amazed on how you work and I’m looking forward to see how deep you went on that visit around Spain. Sorry to say that I’ve detected a translation mistake on the tape around the 3min15sec. You mention a producer from TULUZ while meaning TOULOUSE (France). Good luck!

  5. Charcutería: The Soul of Spain says:

    What a wonderful video of Eduardo Sousa and his philosophy.

    We had the opportunity to visit and profile him for our upcoming book about the charcuterie of Spain (Charcutería: The Soul of Spain, March 2014, Agate Publishing). Eduardo is absolutely as genuine as this video shows–his life is about his geese and respecting their life and gifts (aside from the livers, the meat, down feathers, and other parts of the animal are all utilized for various purposes).

    Thanks for sharing, PP!

  6. Dave Roe says:

    I’m glad I had the opportunity to see this video. There was a short story, on NPR I believe, around the time that Foie Gras ban was the hot news topic that went over this method but other than that every time you heard “foie gras” it was only associated with the force feeding method. So consequently the topic is mostly one sided against foie gras. A different perspective is important.

  7. My2Cents says:

    ….there is no humane way of killing…..or am i wrong in thinking that?..sure better that being in a cage for all your life or intensive farm animal…but still at the end is just killing another beings for our palate pleasure

    • Chris J says:

      Early human ancestors killed animals for their meat and probably didn’t do it humanely. But they ate meat to survive. Now we raise the animals we choose to kill and do so ‘humanely’ by not causing undue stress or pain.

      You raise a good point, but I like meat.

    • Jenny Lim Kropik says:

      I agree with you. They are killed in the end, no matter how humane they were raised. Their lives were ended untimely.

  8. LaFotoJornalista says:

    Love the video! Great recording! Keep it up! https://www.facebook.com/LaFotoJornalista

  9. […] They have since become darlings in the culinary world. […]

  10. […] They have since become darlings in the culinary world. […]

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