Last Wednesday, a federal judge overturned California's ban on the sale of foie gras, the delicacy made from the livers of fatty ducks and geese that have often been force-fed. The ban was approved by California voters in 2004, and went into effect in 2012.
Since the ban was overturned, some chefs using foie gras in their menus have been receiving threats.
Sean Chaney of Hot's Kitchen in Hermosa Beach, Calif., one of the restaurants involved in the case that overturned the ban, spoke with NPR's Arun Rath one day after the ban was lifted.
"Apparently there's some people out there that, really, they just, they'll kill me," Chaney said. "But I can't kill an animal that's raised for this?" He continued, "You know, it goes with it. I'm OK with it. I'm not really too worried about a bunch of people that sit in their dark room writing threats to me. If they want, come on down to the restaurant. They know where I'm at."