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French foie gras makers flourish, shrug off protests

Remi Olivier pins a trusting goose under his arm and thrusts a tube down its throat to pump a day’s worth of food into the bird in three seconds. “If it’s well prepared and knows you, it just comes right up to you to be fed,” the 22-year-old says as he stuffs 8.8-ounce portions of polenta ...

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