I appreciate your kind comments. Let me recommend you DO NOT try foie gras for the first time out of a can. Pan seared fresh foie gras is wonderful. Only other liver I will eat is Monkfish liver done in the Japanese style called Aki Mono.
We are a small hobby farm and gave up a few years ago (except for asparagus) on any commercial goals. Your comments about Native Americans was interesting. We say the Lord’s Prayer over each animal we kill or harvest. Granted I say only one prayer over a bag of doves after a day of hunting…but same idea.
My Mother had enough Cherokee blood in her to live on the reservation of the Eastern Tribe of the Cherokees. Interesting item of no particular interest is that many families hid their heritage for many years and now want it back due to the gambling money coming to the tribes.
In tribute to this thread I have a pound of foie gras in the frig slowly defrosting to go into a nice terrine w/ white grapes.