Hudson Valley Foie Gras is a grower of the Moulard Duck from which Foie Gras is produced. HVFG is situated on 200 acres in Ferndale, New York, a two hour drive from Manhattan. HVFG is headed by two individuals, Izzy Yanay, a Masters in Philosophy from the Weitzman Institute in Israel, and Michael Ginor, a B.A. from Brandeis University and an M.B.A. from New York University. Our facility is unique in that all the stages of production, from breeding to packaging, exist in one location. This concept was developed by Izzy Yanay with the advent of the Moulard Duck. The Moulard Duck is a crossbreed between a Moscovy male and a Pekin female, which are artificially bred. This technique was invented in Israel in the mid 1970's and Izzy was one of the first to utilize this technology in the production of Moulard Foie Gras. As a hybrid is more resistant to disease than either parent, it become feasible for the entire production to take place under one roof. In 1982, Izzy introduced Foie Gras into the United States utilizing this plan. Hudson Valley Foie Gras is just as committed to its role as a food producer and the responsibilities and privileges which that may carry in helping, assisting and feeding the less fortunate. This we accomplish by being involved with several foundations, organizations and individual chefs who are committed to the same purposes.