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

  • Stephen d.

    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?

    • danielpklein

      they sell the rest of the goose, but yes, it all gest used.

  • IG

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

  • Ann

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

    • danielpklein

      it’s pretty hard to get as there are only 1000 birds. apparently someone in the US is working on making the product. If you eat at Blue Hill in New York, they might serve it.

      • cspirou

        He also has a talk on TED.com about the farm as well.

    • Jon

      Apparently there’s the possibility to buy it at internet through a site developed by a foundation for the Extremadura comunity and the Tentudia area development and promotion:

      http://www.tentudiagourmet.es/tienda/product.php?id_product=52

      or contacting directly the people from Pateria Sousa:

      http://www.lapateria.eu/contacto.html

      Hope you can get it wherever you live, even they announce that being a seasonal product can be unavailable.

  • Jon

    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!

    • danielpklein

      oops!

  • Charcutería: The Soul of Spain

    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!

  • Dave Roe

    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.

  • My2Cents

    ….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

      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

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

  • LaFotoJornalista

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