I couldn’t help but laugh when I read a recent article on an Australian website. It said “Top Chef’s Stew over Veggie Foie Gras”. Hmmmm why are chefs so mad? An animal welfare group Down Under is offering a $15,000 prize to a chef who can create the best alternative to foie gras. Ok so again why are they mad? O couldn’t help but think they aren’t really mad, they are scared. Scared that vegetarians are growing in size and in turn Chefs are catering more to vegetarians. These so-called “Top Chefs” usually can’t do a whole lot with vegetarian food. They often need it handed to them on a plate meaning they can’t cook without a big chunk of meat. Foie Gras is a horrible inhumane process where geese and ducks have a tube stuck down their through and they are force fed so their liver swells. Sounds gross because it is. Some Chefs in Australia even admit they don’t serve foie gras that comes from these cruel conditions. Instead if they use it they buy from farms in France where animals are allowed to gorge themselves. Either way it leaves a bad taste in my mouth and why not come up with an alternative. Oh yeah because snobby Chefs don’t want anymore competition. Get used to it because us vegetarians are making our mark. Foie Gras bans have already passed in some areas of the U.S. and in time hopefully it will be banned nationwide. How would you like a tube down your throat, forcing you to eat. The animals go through pain that is then passed onto the person who consumes them. So the point is I love that this contest is stirring up a debate about Foie Gras and at the same time getting these Chefs blood boiling.