Eduardo Sousa is an award winning Spanish farmer who makes goose foie gras at his farm in Extremadura, purportedly without gavage (force-feeding the geese). Chef Dan Barber described his experience of Sousa's farm in a TED presentation in 2008.[3] In 2011, Barber described his experience with Eduardo Sousa on the radio show This American Life.

Eduardo Sousa has been operating his family farm and adjunct restaurant, La Pateria de Sousa, which claims to have been in continual production since 1812. La Pateria de Sousa was awarded the prestigious Coup de Coeur award at the Salon International d'Alimentation, SIAL 2006, in Paris.

Sousa's farm affords the geese an abundance of foods that grow on the property, from figs to acorns, and various naturally occurring herbs such as the seeds from the yellow bush lupine which gives his foie gras the characteristically yellow color of foie gras that is usually produced through the force-feeding process using corn.

In 2013, Sousa teamed up with the Frenchman Diego Labourdette to distribute his naturally obtained goose foie gras under the brand Sousa & Labourdette.

http://en.wikipedia.org/wiki/Eduardo_Sousa