In Cruelty-Free Dining, What About the Diners?
Humorist Brian Unger in his latest "Unger Report" on NPR:
"While we're sticking up for the eaten, let us not forget the eaters in this new era of the cruelty-free restaurant....
Restaurants should cease killing lobsters by cutting them in half while they are still alive. But that lobster should be served while the customer is still alive. If food takes longer to arrive than the Iraq war to end, that's inhumane.
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