Dan Barber's foie gras parable

"Chef Dan Barber tells the story of a small farm in Spain that has found a humane way to produce foie gras. Raising his geese in a natural environment, farmer Eduardo Sousa embodies the kind of food production Barber believes in. Dan Barber is the chef and co-owner of New York's Blue Hill restaurant, and Blue Hill at Stone Barns in Westchester, where he practices a kind of close-to-the-land cooking married to agriculture and stewardship of the earth."

This is from an amazing website I found called TED, which stands for Technology, Entertainment, Design. "It started out (in 1984) as a conference bringing together people from those three worlds. Since then its scope has become ever broader.

The annual conference now brings together the world's most fascinating thinkers and doers, who are challenged to give the talk of their lives (in 18 minutes).

The site makes the best talks and performances from TED and partners available to the world, for free. More than 400 TEDTalks are now available, with more added each week. All of the talks feature closed captions in English, and many feature subtitles in various languages. These videos are released under a Creative Commons license, so they can be freely shared and reposted."