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Chef Who Sued To Put Foie Gras Back On Bay Area Menus Getting Death Threats

(LOS ANGELES) -- Foie gras is the hot seller once again at Hot's Kitchen in Hermosa Beach, and restaurant owner Sean Chaney couldn't be happier even though he is getting death threats.

"Honestly, it's an incredible feeling," said Chaney. "It's nice to be vindicated."

Chaney sued the state of California back in 2012, after a law banning the sale of foie gras went into effect.

"This ingredient is legal in 49 other states in the country. Why not here," asks Chaney. "If it's USDA certified, why can't we serve it here?"

Last week a federal judge agreed with Chaney, and overturned the ban.

Protesters were outside Chaney's restaurant the day after he won his lawsuit. He said the FBI is investigating multiple death threats made against him.

The French delicacy at the heart of the controversy is made from ducks and geese, which are usually force-fed corn to engorge their livers. Animal rights activists like Shani Campbell believe the practice is cruel.

"If people want to eat foie gras, they should know where it comes from," said Campbell. "They should see these animals."

Foie gras producers believe the force-feeding mimics ducks gorging in the wild before they migrate.

Cheney remains firm, despite the death threats.

"i don't have a problem with it," he said. "I think it's done with respect to animals and I think the farmers are doing the best job they can with today's standards."

And to those who still think foie gras shouldn't be served, Cheney says, "Don't buy it."

Animal rights activists hope California Attorney General Kamala Harris will appeal last week's ruling.

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