tag:blogger.com,1999:blog-19214002.post114480034902678683..comments2024-02-05T00:53:15.750-08:00Comments on Food Writer’s Diary: "Humane foie gras"Bret Thornhttp://www.blogger.com/profile/05421121059536730439noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-19214002.post-50589315041008620392011-01-28T09:51:57.164-08:002011-01-28T09:51:57.164-08:00Looking over your list of likes and dislikes, I ca...Looking over your list of likes and dislikes, I can say that 95 % of your points are more or less correct. I am a Dane so i am fairly certain how the common dane thinks and acts. Thank you for being so observing and taking interestviagra onlinehttp://www.iservepharmacy.comnoreply@blogger.comtag:blogger.com,1999:blog-19214002.post-1147469073969235972006-05-12T14:24:00.000-07:002006-05-12T14:24:00.000-07:00Yes indeed. That will provide a ripe potential mar...Yes indeed. That will provide a ripe potential market for Jim's goose livers.<BR/>The editorial in the Rocky Mountain News made a mistake, however: It referred to foie gras as being made from goose liver, which is true in Europe, but all of the foie gras made in the United States comes from duck.Bret Thornhttps://www.blogger.com/profile/05421121059536730439noreply@blogger.com