Banning food

By: David Martosko
Newspaper: Chicago Tribune

The real lesson in Chicago's ill-fated foie gras ban has something to do with forbidden fruit. Or maybe forbidden duck liver.

Instead of stigmatizing the delicacy, the ban actually increased its popularity. Intrigued foodie newbies and forbidden-food fanatics alike flocked to suburban restaurants to satisfy their newly piqued foie gras cravings.

I hope the animal-rights nuts behind the foie gras ban are taking note. Banning a food is the quickest way to make people want to try it. So bring on the veal-chop ban, and the tuna sushi ban, and even the coq au vin ban. More Americans should find out what they've been missing. All it takes is an extremist to tell them they can't.

David Martosko Research director Center for Consumer Freedom Washington