California has banned the sale and production of foie gras, a delicacy made from fatty goose or duck liver. The rational for the ban is tied to how foie gras is “farmed”— made by gavage or force-feeding the animals to get a large yield. Under a law that took effect July 1, 2012. Most restaurants in the state have removed the item from their menus.
However, the new state law does not apply to restaurants located on federally-owned land. It is a surprising loophole, one which San Francisco's Presidio Social Club is taking full advantage. You see, the restaurant sits on the grounds of the Presidio of San Francisco, the former military facility that is now a national park.
The restaurant will celebrate this loophole with foie gras sliders on homemade brioche buns available indefinitely beginning on July 14 and a Bastille Day prix fixe ($48/$18 for a seared foie gras supplement) on July 14-15.
"It's upsetting to see businesses trying to exploit loopholes, and you can bet that protesters will be picketing and showing footage outside their doors," Lindsay Rajt, spokeswoman for People for the Ethical Treatment of Animals (PETA), said.
No doubt fans of foie gras will be showing up at the Presidio Social Club doors as well.