Millions more invested in lab-grown foie gras
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Millions more invested in lab-grown foie gras
bangkokpost.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from bangkokpost.com Daily Mail and Mail on Sunday newspapers.
Jenny Gross
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New York | Can foie gras grown in a lab taste just as decadent and creamy as that made from farm-raised ducks or geese?
Last week, a start-up company based in Paris called Gourmey raised an additional $US10 million ($13.6 million) in funding from investors who are betting that it might.
Gourmey is trying to produce foie gras from cultivated cells, rather than the fattened livers of ducks or geese.Â
Gourmey
The push to make foie gras, the fattened liver of a duck or goose, in a lab comes amid a push to find a sustainable, ethical alternative to meat raised for slaughter. Most foie gras is made by force-feeding ducks and geese through a tube to engorge their livers up to 10 times their normal sizes. The process can leave ducks too big to walk or breathe, say animal activists.
Gov. Andrew Cuomo (Getty)
When the de Blasio administration announced the Open Restaurants program over the summer, Roni Mazumdar, the owner of Indian eatery Rahi, thought he was out of luck. A fire hydrant in front of his West Village restaurant blocked him from setting up chairs and tables as required by the program at the time.
Luckily, there was a vacant space next door and with the owner’s permission, Mazumdar was able to open for business in front of his neighbor’s building.
Then, the city’s inspectors came knocking. In less than two weeks in September, Rahi got three notices, according to records shared with