FILE PHOTO: A dish with a "naturally fatty" foie gras, produced without gavage made from geese fed with bacteria to stimulate the fattening of the liver, avoiding force-feeding geese that is criticized by animal welfare activists, is seen at "Solides" restaurant in Toulouse, France, November 29, 2019. Picture taken November 29, 2019. REUTERS/Regis Duvignau
TOULOUSE, France (Reuters) - In a barn in southwest France, farmer Valerie Fosserie squirts serum into a gosling's mouth as a prelude to what she says is production of the world's first ethically friendly foie gras.
The delicacy, long a feature on the menu of gourmet restaurants across the globe, is made by force-feeding geese to turn their livers to fat, a process long denounced as cruel by animal rights activists and increasingly viewed with unease by authorities in some western cities.
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