What is this? Just eroding things one by one? One little step at a time, one little "fringe" product at a time? Until nobody notices? Can anyone verify the following?

I know not everyone cares about goose fat. It's just the disturbing nature of this. An excerpt from a recent e-mail I got from Linda Forristal, Mother Linda's (http://motherlindas.com/)

Quoted:

I will be sending out a September update soon, which will include this same info (and more), but this heads up is for all of you who have either bought goose fat from me before and/or opted to receive my "goose fat" updates.

Last week I was informed that the wonderful French goose fat I have been selling for years will soon no longer be imported to the United States. The French method of production is to take the thickened skin, which can be as thick as 1/2-inch, cut into bite-sized cubes and place in a copper pot with a little water. The fat is slowly melted over very low heat.

New regulations created by the USDA are requiring that all the goose fat come from the cavity of the animal, instead of the skin. Since the French do not want to change their traditional method (which has been perfectly fine for centuries), they are going to stop exporting to the United States.

I have been able to find a three cases from what I am told is the last of the supply in the US. When it's gone, I will have to switch to duck fat--that is, if it's in a non-perishable container.

If you would like to stock up, be sure to order soon. Unfortunately, I have had to raise the price to cover the increased cost of shipping due to a recent USPS rate increase. You can find the order details at
http://www.motherlindas.com/French_goose_fat.htm


Linda