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 |