Dan Barber's foie gras parable

Another irony, the double irony is that on the figs and the olives, Eduardo can make more money selling those than he can on the foie gras.

At the Taste3 conference, chef Dan Barber tells the story of a small farm in Spain that has found a humane way to produce foie gras. Raising his geese in a natural environment, farmer Eduardo Sousa embodies the kind of food production Barber believes in.

It is similar to, but should not be confused with, the French festival of Mardi Gras ( Fat Tuesday ).