Foie gras is a pricey delicacy, costing $40 to $80 a pound. It's also controversial, with bans in several countries and cities like New York planning bans of their own. The reason for the cost and the controversy is that it's produced by force-feeding ducks and geese. But in Extremadura, Spain, fifth-generation farmer Eduardo Sousa is trying something different: natural foie gras. Instead of force-feeding, Eduardo allows his geese to feed naturally on acorns and olives, and his processes have been certified by Spain's National Association of Ethical Food Producers. A tiny 180-gram jar will cost you 200 euros. But what exactly makes it ethical, and why is it so expensive?