DINING: Will faux foie gras be found?

  Finally, PETA has launched a common-sense salvo in the great foie gras wars:
  The organization -- People for the Ethical Treatment of Animals -- has announced a competition for the development of a faux foie gras (say that five times fast).
  PETA has long been a foie-gras foe, because the delicacy is produced by force-feeding ducks and geese until their livers become enlarged. The practice has, according to a PETA news release, been banned in 16 countries including  the United Kingdom and Israel, and in the state of California, “but foie gras lives on in gastronomy,” the group notes.
  If you can't beat 'em, join 'em? Not quite, but in apparently acknowledgment that continuing demand for the product means the force-feeding practice won't be eliminated anytime soon, PETA has issued a challenge to the world's chef to develop the best faux foie gras in the world: naming rights and $10,000, with $1,000 worth of kitchen equipment to the top two runners-up.
  Faux foie-gras entrepreneurs and the curious can find more information at PETA.org/FauxFoieGrasChallenge.