The farmer who makes ‘ethical’ foie gras
Foie gras has become a byword for cruelty, but in this extract from his book The Third Plate, cook and activist Dan Barber meets
How to achieve sustainable food production for increased profit and well-being
Transitioning agriculture and food systems
Foie gras has become a byword for cruelty, but in this extract from his book The Third Plate, cook and activist Dan Barber meets
