Adam mentioned the New York Times editorial support for Wolfgang Puck's decision to ban inhumanely-raised meat from his restaurants earlier today. I wrote a longer response to Wolfgang Puck's humane decision over at Megnut.
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.
It's a big deal when celebrity chefs turn their backs on foie gras, but Wolfgang Puck is going the extra mile by having all his businesses go cruelty-free: "He has directed his three companies, which together fed more than 10 million people in 2006, to buy eggs only from chickens not confined to small cages. Veal and pork will come from farms where animals are not confined in crates, and poultry meat will be bought from farmers using animal welfare standards higher than those put forth by the nation’s largest chicken and turkey producers. Mr. Puck has also vowed to use only seafood whose harvest does not endanger the environment or deplete stocks."
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