Fedele Bauccio takes exception to the recent foie gras ruling in California:

“Foie gras is an expensive delicacy that few people have ever even tried. I am pretty sure the epicureans celebrating the return of force-fed goose and duck liver are the same ones asking if their eggs are pasture-raised and their beef grass-finished…. Others argue that foie gras is such a tiny industry, we shouldn’t make a big deal out of it and concentrate instead on the nation’s 44 million hogs, 12.6 billion cattle, and 3.5 billion broiler chickens.

“We can — and should — do both. The bottom line is that foie gras comes from abused animals. Pretending otherwise is just a fantasy.”

A judge has overturned California’s foie gras ban, reports the Los Angeles Times. While animal rights groups vowed to appeal the ruling, chefs were celebrating:

“‘It feels a little like December of 1933,’ tweeted Providence chef Michael Cimarusti, referring to the end of Prohibition.”