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The ban on foie gras on July 1 in California would prohibit the production and sale of any product derived from force feeding birds to enlarge their livers beyond normal size — the only way to mass produce the fatty French-inflected delicacy. The law was passed in 2004 but had a seven-and-a-half-year grace period. It is the nation’s first such law to pass.
Some of California’s best-known chefs, like Thomas Keller, began a full-course press on the state’s legislators on Monday, hoping to prevent the ban from taking effect.