DAN Barber of the famous Blue Hill Farm at the Stone Barns Centre for Food and Agriculture at Greenwich USA visited Eduardo Sousa at Pateria de Sousa in Extramadura in Spain to find out about Eduardo Sousa’s method of raising geese for production of foie gras, not by the traditional ‘la gavage’ but by providing them with an abundance of food, especially in the season that the geese start gorging on food in preparation for winter. Because his geese did not eat the abundance of corn their livers were an undesirable grey. But he found a wild local plant, the lupin bush, growing all around Extramadura. He gathered the seed and he planted it on his 30 acre farm. The geese love the seeds of the bush and when they eat the seeds their foie gras turns yellow. Eduardo won the prestigious Coup de Coeur for Best Foie Gras from the Paris International Food Salon in 2007. Dan Barber was named in the “Time 100″ as one of the hundred scientists and thinkers who most affect our world. Read and listen to Dan Barber’s interview on TED about his journey to Spain.
Blue Hill at Stone Barns and Blue Hill Café showcase the farmers’ year-round activities by bringing the field to the plate.