Mark Caro is the entertainment reporter for the Chicago Tribune, whose writing on the issue of foie gras received honors from the James Beard Foundation and the Association of Food Journalists.
In announcing that he had stopped serving the fattened livers of force-fed ducks and geese at his world-renowned restaurant, influential chef Charlie Trotter heaved a grenade into a simmering food fight, and the Foie Gras Wars erupted. He said his morally minded menu revision was...
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