Comments on: All it takes is a good day… http://www.americanmadness.com/2007/03/27/all-it-takes-is-a-good-day/ Intelligent Criticism in the Service of a Better Nation Mon, 31 Oct 2011 18:43:41 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Amy http://www.americanmadness.com/2007/03/27/all-it-takes-is-a-good-day/comment-page-1/#comment-91465 Amy Fri, 30 Mar 2007 13:16:24 +0000 http://americanmadness.com/?p=168#comment-91465 It's been a good week for animal issues: Ruth Reichl of Gourmet Magazine makes the realization that "vegetarian meals is neither penance nor virtue but simply another mealtime option." The magazine will now have a section on vegetarian cuisine. http://www.treehugger.com/files/2007/03/gourmet_magazin.php And celebrity chef Wolfgang Puck is hopping on the "happy meat" bandwagon with his WELL program (Wolfgang's Eating, Loving and Living) : 1. Only use and serve eggs from cage-free hens not confined to battery cages. 2. Only serve all-natural or organic crate-free pork. Crates prevent pigs from turning around. 3. Only serve all-natural or organic crate-free veal. Crates prevent calves from turning or walking. 4. Only serve certified sustainable seafood. 5. Eliminate foie gras from its menus. Force feeding swells ducks' livers up to 10 times their normal size. 6. Only serve all-natural or organic chicken and turkey meat from farms that are compliant with progressive animal welfare standards. 7. Continue to feature and expand certified organic selections on all menus. 8. Continue to offer and expand vegetarian selections on all menus. 9. Send a letter to suppliers regarding methods of poultry slaughter that involve less suffering. http://www.earthtimes.org/articles/show/news_press_release,78592.shtml It’s been a good week for animal issues:

Ruth Reichl of Gourmet Magazine makes the realization that “vegetarian meals is neither penance nor virtue but simply another mealtime option.” The magazine will now have a section on vegetarian cuisine.

http://www.treehugger.com/files/2007/03/gourmet_magazin.php

And celebrity chef Wolfgang Puck is hopping on the “happy meat” bandwagon with his WELL program (Wolfgang’s Eating, Loving and Living) :

1. Only use and serve eggs from cage-free hens not confined to battery cages. 2. Only serve all-natural or organic crate-free pork. Crates prevent pigs from turning around. 3. Only serve all-natural or organic crate-free veal. Crates prevent calves from turning or walking. 4. Only serve certified sustainable seafood. 5. Eliminate foie gras from its menus. Force feeding swells ducks’ livers up to 10 times their normal size. 6. Only serve all-natural or organic chicken and turkey meat from farms that are compliant with progressive animal welfare standards. 7. Continue to feature and expand certified organic selections on all menus. 8. Continue to offer and expand vegetarian selections on all menus. 9. Send a letter to suppliers regarding methods of poultry slaughter that involve less suffering.

http://www.earthtimes.org/articles/show/news_press_release,78592.shtml

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