Chef Wolfgang Puck taking steps to alleviate animal suffering
Celebrity chef Wolfgang Puck, owner
of 14 fine-dining restaurants, more than 80 fast-casual eateries and
43 catering venues, announced that he will no longer serve foie
gras, will use only eggs from hens that have lived cage-free; veal
from roaming calves; and lobsters that have been removed from their
ocean traps quickly to avoid crowded holding tanks.
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Any step toward alleviating animal
suffering is commendable. As more consumers voice their discontent
about the way God's animals are raised for food, people involved in
the food industry are forced to make decisions to meet customers'