Value of fresh garlic? It's priceless to a cook.(Life - Food)

Byline: SARAH FRITSCHNER (Louisville, Ky.) Courier-Journal

Family cooks might not realize a controversy rages in the world of haute cuisine. Restaurant diners, farmers and chefs are heatedly discussing the ethics of serving - and eating - foie gras.

Foie gras is the oversize liver of a duck or goose that has been fattened by being force-fed. It can sell for more than $40 a pound; you'll pay much more than that in a fancy restaurant. Some people want it banned.

Fortunately, most of us can live easily without foie gras. But it makes me wonder about living without other fabulous food like, say, garlic. How much is garlic worth? In my little corner of …