09.03.2026 America’s last foie gras farmers say they’ve evolved, want NYC ban overturned
Upstate New York is home to America’s last remaining foie gras farms, including Hudson Valley Foie Gras, where thousands of ducks are crammed into barns, waiting for their turn to be fattened up.
When the ducks are about 12 weeks old, they begin a three-week stretch where they’re force-fed three times a day. Their livers become fatty and they're then slaughtered for foie gras, the rich, savory delicacy that’s a staple of French cuisine and fine dining.