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Many top chefs in New York City up in arms over a proposed ban on foie gras - the specialty food that a common aspect of haute cuisine. Foie gras is from the livers of ducks and geese. The birds force-fed with corn to their liver up to ten times their normal size. Animal rights groups say this the birds unnecessary suffering. The New York City council unanimously to ban sales of the controversial food. The bill will: "Prohibit retail food establishments or food service establishments from storing, maintaining, selling, or offering to force-fed products or food containing a force-fed product." A council spokesperson : "The council is a really cruel and inhumane practice."

Farmers are suing New York City. One farmer told reporters: "We will not this restriction on New Yorkers' freedom of choice unchallenged in the courts, and we to file a lawsuit." Ariane Daguin, from a food manufacturer, said many chefs were likely to more foie gras because they are so angry. She said: "There are 1,000 restaurants in New York City who foie gras on their menu right now. They are all very incensed." Ms Daguin added: "Not one council member has any effort to learn about the foie gras process and all have to visit the farms to the process first-hand." Foie gras is big business. One liver can for as much as $125.