[TerryH]

Yeah, I watch Frasier. Mostly just to watch the real star, Eddie.

I couldn't enjoy a meal that I knew animals suffered to provide.

From the Orange County Register;

March 22, 2007
Wolfgang Puck bids adieu to foie gras
California foie gras lovers may have to face the French delicacy's imminent doom a little sooner than planned.



Chef and restaurateur Wolfgang Puck announced today that he plans to eliminate foie gras from the menus of his restaurants. Puck is working with the Humane Society of the United States to implement a program that would remove foie gras and other products used in his kitchens that are associated with animal cruelty. For example, eggs used in his restaurants will soon come from cage-free hens.

Farm Sanctuary, an animal rights advocacy group, spent three years protesting the use of foie gras in Puck’s restaurants. (Click here for the campaign Web site. A disclaimer: The site is a bit graphic.)

“When a highly respected icon in the food industry takes a bold position like this, it has an impact,” said Farm Sancutary president Gene Baur. “Other chefs and establishments should follow in Wolfgang Puck’s footsteps.”

Foie gras is made by force-feeding ducks several times a day, causing them to become fatty and expand about four times larger than a normal duck liver. An average foie gras liver weighs in at about 1 1/2 pounds.

California has its own ban on the delicacy, to go into effect by 2012. It’s already been banned in Austria and Italy, and there are pending bans in Washington, Hawaii and New York. Chicago started banning the sale of foie gras last August.