People and places: Ducking the issue

Article Abstract:

The good taste of foie gras dish and the moral issues in the process of its production are examined. Some experts believe that there is no way to produce foie gras humanely, as a metal tube is stuck far down a duck's throat to force feed and fatten it for preparing the foie gras and some believe that the ducks are treated humanly when processed, and so the question remains to be answered by the consumer.

United States, Usage, Duck (Meat), Foie gras

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A ski holiday with style

Article Abstract:

The culinary aspects of a skiing holiday in Mont Tremblant, Quebec, Canada, are discussed. Recipes presented include Poached Pears with Star Anise and Beef and Barley Soup.

Cookery, Canadian, Canadian cooking

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Cambridge a la carte

Article Abstract:

The city of Cambridge, MA, offers many attractions for visitors. It has a very cosmopolitan atmosphere, and boasts a number of high-quality restaurants.

Description and travel, Cambridge, Massachusetts

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