An open letter to Senator John Burton California State Senate

Dear Senator Burton:

As a Chef, restauranteur, consumer and California resident, I am deeply concerned by the talk of an impending Senate Bill to “outlaw” Foie Gras in California. Given that the details of this proposed Bill are unknown to the public, I can only express my general concerns at this point.

Last year, when the trouble around Foie Gras and Sonoma Foie Gras/Sonoma Saveurs started, I had hoped that logic would eventually prevail, and the frivolous lawsuits and domestic terrorism against the producers of this product would end. It is unfortunate to learn that the opposite has occurred and the opinions of a few extremists might possibly be taken to the state Senate for further debate and possible inclusion into state law.

I have so many arguments/issues/oppositions to this proposed legislation, that it is difficult to find a starting point.

First, what about my right to choose? Am I not entitled to choose whether or not to eat Foie Gras, serve Foie Gras, prepare Foie Gras, buy Foie Gras? As a chef, am I not free to choose my menu items? As a consumer, am I not entitled to buy and enjoy Foie Gras? As a tax payer/voter/citizen, am I not entitled to the right to decide whether I want my options limited in this manner?

Second, what type of precedence will this create? What type of foods/goods will be outlawed next? What will happen when the same or another group decides they oppose the way cattle are bred/slaughtered or the manner in which eggs are farmed? If the precedent is set with Foie Gras, where will it end? For every activist who is opposed to Foie Gras, aren’t there just as many, if not more, people who disagree with the breeding, raising and slaughtering of ANY animal for purposes of human consumption? What will California do when those groups ask for similar legislation?

Third, is the California State Senate going to restrict interstate and international trading by making it illegal to purchase Foie Gras from other sources in New York, Canada or France? Is the issue the sale/consumption of Foie Gras or the production of Foie Gras? If it is the latter, then is this Bill simply another effort to target Sonoma Foie Gras/Sonoma Saveurs, a legitimate, well-run (per governmental inspections and standards), hard working California business, because a few people do not like the product?

Last, should this proposed Bill become law, what farther reaching economic and culinary impact will this have on California? Will Chefs and restauranteurs who once flocked to California flee in droves rather than adjust their creative and artistic expressions to conform to legal standards based on the opinion of a small minority? Personally, I would rather not subject myself, my menu design or my food to standards which exclude classic and ancient ingredients such as Foie Gras. More succinctly, I would rather close my restaurant, deprive the state of precious tax dollars and take my abilities elsewhere should this type of narrow-minded thinking influence and ultimately shape state law and the practice of my craft.

Given the huge issues California faces (budgetary shortfalls, a stalled economy, growing homelessness, lack of funding for schools, etc.), I am stunned and deeply angered that my tax dollars and the resources of this government would be wasted in this manner. As a Chef, restaurant owner, tax payer, resident and consumer I can only hope that you stop this Bill from reaching the Senate floor, stop targeting Sonoma Foie Gras/Sonoma Saveurs and continue to let everyone have their right to choose.

Chef Jennifer Koide
Chef/Owner - Cinq Restaurant