Do geese see God?

Dan Barber's foie gras parable

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.

So he got rid of the electricity, he got rid of current on the inside and kept it on the outside, so it would protect them against coyotes and other predators.

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.

The most common quills were taken from the wings of geese or ravens, although the feathers of swans and peacocks were sometimes favored for prestige.

In World War II he was naval control officer for the St. Lawrence, then staff officer operations at Shelburne, Nova Scotia, then senior naval officer at Goose Bay, Labrador.