I am thinking of raising The American Bresse for NYC gourmet market we supply other products to. Here's what has given me a pause. Remember the avalanche of foie gras bans in NY and CA? This was all out of protests against "forced feeding" ducks. Not that I agree with it, but what if finishing the Bresse in epinettes calls for the same reaction? Just don't want to end up with a big loss on my hands. What do you all think?