In a good news/bad news story, Wolfgang Puck has removed foie gras from the menus of his restaurants. That’s the good news, as force feeding ducks and geese is hideously cruel. The bad news is that more people will be feeling better about eating the other animals Puck sells and slaughters (his lobsters are killed by cutting them in half while they’re still alive) because he has jumped on the “happy meat” bandwagon with the help of the Humane Society and so-called progressive animal welfare standards, a la Certified Humane and Freedom Food.
Perhaps the most telling part of the story is Puck’s statement that he believes the quality of the (possibly-less-tortured) food is better and that “our conscience feels better.” Unfortunately, the clear(er) conscience often leads to an increase in the consumption of animal products.
Update: Kudos to the New York Times editorial, “Mr. Puck’s Good Idea,” for pointing out that foie gras and veal aren’t the only cruelly-produced foods. Unkudos to the same editorial for saying Puck “will help advance Americans’ knowledge that they can eat well and do right at the same time.” They can. They can go vegan.