Today is the final day that anyone in California can produce or sell Foie Gras in the state.
A law was passed back in 2004 (SB1520), stating that producers had 7 years to stop creating Foie Gras. The practice, known as gavage, requires producers to force feed ducks and geese through funnel like tubes, in order to enlarge their livers to more than 10 times their size.
This produces the fatty liver we call Foie Gras. July 1 is the cut off date.