Foie gras lovers from Los Angeles to San Francisco are flocking to restaurants this week to savor the delicacy before a state ban takes effect Sunday. The taste may not be their last. Producing or selling the engorged livers of force-fed ducks and geese will be prohibited under the law. Some of those responsible for enforcing it, however, have little interest in pursuing chefs who, say, offer it free, perhaps in conjunction with pricey pieces of toast. Read More