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Et Tu, Wolfgang? Some chefs battle growing humane farming trend

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Celebrity chef Charlie Trotter made no friends among the chef community when he renounced foie gras two years ago.


In fact he heard a chorus of Hypocrites and You-Think-THAT'S-Bads.


"Look how much veal this country goes through with all the Italian restaurants and the scallopinis," said rival chef Rick Tramonto of Chicago's Tru restaurant. "Yes, there are certain farms that are going to treat those veal better than others, but still at the end of the day it's killing those babies, right?"


"There are so many things people eat every day that are raised in an inhumane way," agreed Paul Kahan, chef at Chicago's Blackbird. "The way chickens are raised, if people saw it… commodity pork, I could just go on."


What about rabbit and squab shot back Grant Achatz, the young chef at Alinea.


But maybe Trotter detractors spoke too soon.


This week celebrity chef Wolfgang Puck announced he was renouncing foie gras AND veal and pork from crated animals.

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Martha Rosenberg Social Media Pages: Facebook page url on login Profile not filled in       Twitter page url on login Profile not filled in       Linkedin page url on login Profile not filled in       Instagram page url on login Profile not filled in

Martha Rosenberg is an award-winning investigative public health reporter who covers the food, drug and gun industries. Her first book, Born With A Junk Food Deficiency: How Flaks, Quacks and Hacks Pimp The Public Health, is distributed by Random (more...)

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