Ethics of Foie Gras

I just read this fascinating article on Serious Eats by J. Kenji Lopez-Alt on "The Physiology of Foie: Why Foie Gras is Not Unethical." For those skeptical to the idea of force feeding, a friend's impression of a Moulard duck during the gavage process struggling and shaking its throat did not help. A visit to a La Belle Farms in Hudson Valley cleared up a lot of hearsay and answered questions. At this farm, the ducks were found to look healthy and live comfortably. A lot of emphasis was placed on how humans must avoid anthropomorphizing the animals as the physiology of the animal may differ greatly from that of a human. One should also take into consideration the origin and the process of animal products when making purchases to support a good farm instead of a bad one or making generalized judgements based on the worst. Take some positive steps in consumer behavior to encourage change in standards. I was quite taken by this article and found it fascinating as a person appreciative of foie gras and curious about the process of producing a high-quality product. This is definitely worth a read and consideration.

Speaking of foie gras, does anyone know where one can find a whole, prepared lobe of foie gras in Shanghai for retail sale?