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Foie gras that skips the force-feeding is developed by physicists
New York Times, Published on 26/03/2025
» BOSTON — Thomas Vilgis, a food physicist at the Max Planck Institute for Polymer Research in Germany, has been in love with foie gras for a quarter century. The luxurious delicacy is a pâté or mousse made from the rich, fattened livers of ducks or geese.
Can a Disney+ subscription keep a widower from suing Disney in court?
New York Times, Published on 15/08/2024
» NEW YORK - Months after a man sued Walt Disney Parks and Resorts over the death of his wife from a severe allergic reaction at a Disney World restaurant, the company responded with an argument that would keep the case from coming before a jury.
How Peta infiltrated major fashion shows
New York Times, Published on 07/10/2023
» PARIS — A young woman crouched in the tall grass, waiting for her moment to strike.
Millions more invested in lab-grown foie gras
New York Times, Published on 21/07/2021
» Can foie gras grown in a lab taste just as decadent and creamy as that made from farm-raised ducks or geese?