Foie gras ban proves confusing, hard to enforce - SFGate:
"But chefs and purveyors in California say the state law is far from clear. Restaurateurs want to know whether it's legal to cook foie gras and serve it without accepting payment. Purveyors from outside California want to know whether it's legal to ship it into the state.
"We've talked to several lawyers, and there are two conflicting schools of thought," said Hudson Valley's Marcus Henley. His company will stop shipping to California, even though the state accounts for nearly 19 percent of the firm's $16 million in annual sales. "The law says you can't sell in California, but if I'm in New York ... well there's no clarity there."
Even peace officers aren't exactly sure how they're supposed to enforce the new law. For example: How will they know the difference between pate made from a force-fed duck and a regular-fed duck?"
'via Blog this'