Now you'll <i>have</i> to travel to Paris to eat it:

http://us.cnn.com/2006/US/08/14/foie.gras.ap/index.html

That's my plan.

&gt;One of Chicago's most famous [chefs], Charlie Trotter, took foie gras off the menu at his namesake restaurant after seeing how it is produced.&lt;

How does one get to be a &quot;famous&quot; chef without learning how foie gras is produced?

Have these folks in Chicago ever seen a slaughterhouse?

Maybe he knew about it,but seeing it is another thing.

One can go to their local grocery and purchase Braunschweiger... tastes similar!!!! to me.

Foi Gras has been banned other places as well do to the nature of the production.
I for one will not miss it, if it is banned in my city.

If I couldn't tell the difference between foie gras and liverwurst I wouldn't miss it either, but there are two very different products that travel under the name of &quot;foie gras.&quot; What Chicago diners are going to miss, of course, is fresh foie gras (not pate de foie gras - though I guess some will miss that as well), which doesn't taste remotely like liverwurst.

gosh...can one even get a foie gras with red onions and mustard on kosher rye? with a side of Potato salad and a slice of pickle?