News for Florida animal advocates

Several national newspapers, including the Los Angeles Times and the New York Times reported today that celebrity chef Wolfgang Puck is finished serving foie gras. The cruel dish has vanished from Spago and all of his numerous restaurants and cafes (including his cafes in Orlando and Sunrise).

In addition, his restaurants will stop buying eggs from chickens confined in battery cages (small wire cages where birds cannot even spread their wings), veal from producers that confine calves in individual veal crates, and pork from producers who confine breeding sows in gestation crates. He has also promised to feature more vegetarian dishes and Certified Organic ingredients.

Mr. Puck told the Los Angeles Times, “I want to be a leader on the issue of how we treat the animals we eat.” These steps away from factory farming are important and will reduce animal suffering.

Please thank Wolfgang Puck for these important animal welfare improvements.
Contact:
Chef Wolfgang Puck. Online comment form.

Hopefully Wolfgang Puck’s decision will encourage other chefs and establishments to follow his example. Another celebrity chef who unfortunately continues to promote foie gras in his recipes, in his restaurants and on his television show is Emeril Lagasse. Please contact Mr. Legasse and express your disappointment that he continues to serve foie gras.

Contact:
Chef Emeril Lagasse. Online comment form.

Emeril’s Orlando
Phone: (407) 224-2424

Emeril’s Miami Beach (at the Loews Miami Beach Hotel)
Phone: (305) 695-4550

Please visit ARFF’s website (click here) for a list of restaurants in Florida that continue to serve foie gras.

Comments RSS