What exactly is foie gras? We’ll find out on a fatty-liver themed episode of Taste Matters with special guest Michael Aeyal Ginor, co-founder, co-owner, and President of Hudson Valley Foie Gras and New York State Foie Gras, the most comprehensive Foie Gras producer in the world. Tune in to learn all the ins and outs of foie gras production, consumption and culinary history. Michael not only talks live, but highlights each part of the duck as it relates to food. Learn why duck fat is so revered by chefs and eaters and why foie gras is such a fine product. This program was sponsored by Whole Foods Market.

“At the end of the day, we [the foie gras industry] have less mortality rates than any other operation.” [15:00]

“Chefs are so much more aware of other ingredients. Anybody can cook a filet mignon, but taking kidneys, hearts ad trotters and making them taste right is really a skill.” [24:00]

–Michael Gino on Taste Matters