We've featured the work of the Spanish artisan Pateria de Sousa before on FDL after the chef Dan Barberdiscussed his work during a TED speech.
Sousa is best known for creating his own variety of foie gras that does not involve the controversial method of force feeding geese until their livers expand. Instead Sousa has gone back to working with the natural changes of nature and revived old production techniques along the way.
In this beautiful video from The Perineal Plate the team visit Sousa on his farm and find out just how he has managed to create a sustainable and humane way to produce foie gras.
On his farm Geese natural fatten themselves before migration allowing for a natural form of the food to form within the geese. This is an insightful look at a man who really does love his geese, spending every day chatting to them and making sure that every facet of their life is in optimum condition.
The team at Don Julio have taken over an unloved corner of Buenos Aires. Organic produce harvested at the community-focused urban garden Huerta Luna de Enfrente will exclusively benefit local soup kitchens. Read on for the full story.