Last summer, on assignment for Condé Nast Traveler, I visited a farm that raises ducks for foie gras, driven there along harrowing roads in southwestern France by Kate Hill. I’d never seen the practice, vilified in America, of force-feeding ducks and, being in the land of foie gras and confit de canard, I had to see for myself. The farm, Souleilles, run by Yves and Geneviève Boissière, is wide, wide open in the town of Frespech. The husband and wife were warm and welcoming and watched me take an iMovie and iPhone pix of the practice while Yves spoke at length about the process. The ducks are pasture raised most of their lives, then force fed for 14 days, beginning with a little less than half a pound twice a day, increasing to less than Read On »

Share

Danny Meyer’s Shake Shack that whips up the best burgers and shakes is opening up in London, via Huffington Post.

Share

The reasons why the iconic Hostess company is in trouble, via The New Yorker.

Share

A conference in NYC helping to create to develop technologies and tools that help democratize meat, via Food Tech Connect.

Share

Here are four startups that are helping farmers reach wholesalers and individuals consumers, via Food Tech Connect.

Share