Foie Gras: Stories From The Slaughterhouse

🎙️ EP143 – Eric visited a foie gras facility. What he saw wasn’t what you'd expect. This episode is about what it means to kill, eat, and stay honest about both.

🎧 Topics Covered in This Episode:

🦆 What is Foie Gras? – The duck breeds and strange logistics behind it

📦 Born in Spain, Shipped to France – Why marketing determines birthplace

🌾 Duck Life – 90 days of freedom, feeding, and finality

🍽️ Force-Feeding Explained – What Eric actually saw (and didn’t)

⚡ Conscious Slaughter – Electricity, bleeding, and respect

🪷 Ritual vs Cruelty – Saying a prayer before each kill

🪓 Lobsters, Langoustines & Knives – Why killing still haunts professional chefs

🔋 Duck Poop Power – How a slaughterhouse fuels itself with methane

😶 “I Don’t Want to Know” – Phil’s takedown of meat ignorance

📚 Cookbook Censorship – The chicken photo that made readers sad

🎯 Know Your Food – Why cooking starts with understanding your ingredients

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🔥 Enjoy!