barritz

I like something that slkinsey wrote in another thread. I read that, on average, Hudson Valley produces roughly 250,000 ducks a year. Compare this to Tyson which now produces more than 2 billion chickens a year, and if you are shopping in a typical American supermarket, close to a quarter of the chickens you see on the shelves will have been produced by Tyson.

Menton1, it's not banned yet. From Wikipedia: "On September 29, 2004, California Governor Arnold Schwarzenegger signed a law that will ban the production or sale of foie gras from force fed birds in the state by 2012."

I love audiobook version. Buford narrates. It's an abridged version. There is an unabridged version, but the guy doing that sounds like he's reading from a book. When Buford does it, it's like he's telling the story for the first time, just for you. You can listen to a sample of him reading here: http://www.audible.com/adbl/site/products/...UseBVCookie=Yes

Amazon.com lists an upcoming book by Ferran Adria that perhaps we all can afford. It's called Chefs Against Hunger and it's only $14.92. http://www.amazon.com/gp/product/193316909...glance&n=283155

I recently read an article about mercury in canned tuna. It singled out albacore as having especially high levels; the FDA recommends limiting it to one meal per week, 6 ounces. In the same article it says that the American Heart Association advises people to eat fish at least twice a week. I guess just not albacore. For those interested, below is a link to a fun online "Mercury calculator". You can choose a fish, enter in the amount of it you eat per week, and enter in your own body weight, and it will tell you if you're getting too much mercury. (I'm guessing this is just an estimate, though, because I read that, for a particular type of fish, the larger ones contain more mercury than the smaller ones.) http://gotmercury.org/ Now that I wrote this, I'm wondering if anyone is going to come out and say: "I happen to like mercury! Mercury is good. Savior it. Let it pool on your tongue in little beads that you can roll around in your mouth. Hell, on occassion I crack open a thermometer and slather that beautifully gleaming silver liquid all over my seafood! Oh man, that's heaven..."