The New York Times Likes Puck's Pluck
The Old Gray Lady's editorial board gets behind the stance Wolfgang Puck is taking on cruelty-free dining.
For one thing, Mr. Puck’s new standard will help correct a misimpression. Many diners assume that most of the cruelty in factory farming lies in producing foie gras and veal. But Americans consume vastly more chicken, turkey, pork and beef than foie gras and veal, and most of the creatures those meats come from are raised in ways that are ethically and environmentally unsound. Until recently, most Americans have been appallingly ignorant of how their food is produced. That is changing. And Mr. Puck’s gift for showmanship will help advance Americans’ knowledge that they can eat well and do right all at the same time.
Puck announced his move last week.
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