(Sacramento Bee) The state’s July 1 ban on foie gras was supposed to prevent the fatty goose or duck liver from being served at California restaurants. Instead, foie gras has become more popular, and enforcement of the new law has been nearly nonexistent.

Sacramento chefs and others from around California are exposing loopholes in the law, making foie gras fairly easy to find in restaurants despite its blacklisted status.

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