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Wolfgang Says No To Foie Gras

Celebrity chef to the celebs, Wolfgang Puck has just announced several new animal welfare policies that he and his restaurants will be putting into place. In a joint press release with the Humane Society, Puck has released a nine-point program aimed at raising the bar on farm animal treatment.

"I have regularly spent weekends at my local farmers markets and farms, getting to know my vendors, their animals and their animal treatment programs. As my companies have grown much bigger, we must now develop formal policies to maintain our exacting standards."

The polices in his nine-point program are:

  • The elimination of foie gras (fattened duck & geese livers) from his restaurants.
  • No longer allow the use of eggs from hens confined in battery cages.
  • No pork from producers that confine breeding sows in gestation crates.
  • No veal from producers that confine calves in individual veal crates.

To see the rest of the policies,

  • More vegetarian options for consumers who want to eat humanely.
  • More certified organic selections, for those concerned about the environment.
  • Puck will send letters to companies' chicken & turkey suppliers indicating interest in more humane slaughter methods.
  • Only serve chicken & turkey from farms that are audited for compliance with progressive animal welfare standards.
  • Only serve sustainable seafood.

Personally I think these are great steps (although we can argue for a while on foie gras...), and am glad to hear that he is doing this across the board and not just for one item. Nor does it seem like a trendy thing, it seems like something he's personally involved in (even this year's Oscar menu was all organic). Although it must be mentioned, that for the time being, Pucks' chefs will continue to kill lobsters by cutting them in half alive, instead of using a stun gun, and that skate and Russian caviar are still on his menus (they're on Monterey Bay Aquarium's Seafood Watch "avoid" list).

Source: PR Newswire

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mandiesoh mandiesoh 9 years
lol have you ever tasted it soup? im thinking i might just taste it ONCE. :p
celebrity_soup celebrity_soup 9 years
they tell to have some Foie Gras, i say NO NO NO. haha, get it?
LizaToad LizaToad 9 years
i think it's great that WP is doing this.... in general, i'm with yum, i try when i can to pick the free range/fair trade when i can.... i really think it's also better for you, but when it's not an option, i still need to eat....
themexcellentone themexcellentone 9 years
colormesticky, I've heard of people doing that with their lobsters too. In the past when I have cooked lobster, I simply boiled them while live. Inhumane, I know, but it is how I was taught to cook them. I've also always heard that you have to cook the lobster while it's still alive or it doesn't taste good. Any insight as to why? I think it could be due to lactic acid accumulation after death. Any other ideas?
Lentil Lentil 9 years
So happy to see this! Bravo Wolfgang, Bravo! ;-)
Food Food 9 years
Most chefs slice them open starting at the head, because supposedly (I say supposedly because I'm not that well versed on lobster science) it immediately severs the primitive nerve system, but I believe some people dispute this because the lobsters sort of twitch around still. I've also heard of putting them into a freezer induced coma.
Midnightkiss4u09 Midnightkiss4u09 9 years
Twinkle-I have heard the same, but i dont know if it is true or not either. It does make sense.
colormesticky colormesticky 9 years
By "good" I mean "anything that everyone else eats, since I hate seafood". I've pretty much cut out everything but chicken (and "beef" at Taco Bell), although I do like beef and pork and will eat it if you put it in front of me.
colormesticky colormesticky 9 years
My grandma used to stab her lobsters in the back of the head before she cooked them. She said it killed them instantly. Why couldn't they just do that? Does it make any of the good parts soggy?
Twinkle1 Twinkle1 9 years
I read somewhere that if you pop your lobster into the freezer for a short while, it will go into a coma like state and won't feel any pain when being murdered. Don't know if there is any truth to this :?
andaman andaman 9 years
LOL maggie man it is a huge industry there. I too think they won't be happy with him!
Maggie-Mae Maggie-Mae 9 years
The french (and other foie gras lovers among us) will be up in arms! I love to indule in a little foie gras, but not very often, maybe once a year? It's just too ingrained into the french culture to give it up.
chafina chafina 9 years
Geese raised for foie gras do not run to farmers for food. They are confined in cages where they can not move at all and are force fed through tubes to fatten their liver. http://www.goveg.com/feat/foie/
SunshineDaydream SunshineDaydream 9 years
Yay for Wolfie!!! I personally applaud the upward move!!! I take the motto "it is what it is".
mandiesoh mandiesoh 9 years
didnt know that they overfeed themselves! yea, the korean culture of eating dogs is beyond me. i hate that! i've met people who have tried it, and im SO appalled when they say it tasted good. YUCK!
Leoschoice Leoschoice 9 years
I'm stunned to see people criticize the way of making foie gras when, in America, beef is full of hormones and corn is genetically modified and in Korea people eat dogs and cats. As a reminder, Foie Gras was invented by the Egyptians, as they noticed that duck and geese would actually overfeed themselves before migration. The process of overfeeding is natural for migratory birds. So yes, maybe these birds are killed after the overfeeding process, but which animal isn't ? Chicken ? Beef ? Salmon ? None of them...
mandiesoh mandiesoh 9 years
i dont eat foie gras cos i dont eat innards, so i wont be missing out much! i DO like that he's, at the very least, trying to make a stand, which is a step towards a good direction i think! :) i HAVE contemplated turning vegetarian at some point, but i think i love steak too much lol
Midnightkiss4u09 Midnightkiss4u09 9 years
Good idea audreystar.
audreystar audreystar 9 years
i may go back to vegetarianism again after reading this thread. :cry:
puddinpie puddinpie 9 years
Foie gras production is a tradition in southern France, and the ducks are not treated as inhumanely as some animal rights groups would have you believe. I've read reports that the ducks actually run to the farmers during feeding time. Yes, they are over-fed. But being over-fed is far more glorious a life than most factory-farmed chickens, yet most Americans consume them and have no problem with it. I think the foie gras ban is ridiculous. Some politicians went after a food product that only a small portion of the American population consume. Imagine the uproar if someone decided to ban factory-farmed chickens and eggs!
Arthur Arthur 9 years
yeah a geek, that may be what we're hunting, but we'd likely just go hungry. The geese would be very safe.
a-geek a-geek 9 years
In that case I'm huntin' fat geese! :D
SWEET-C9363 SWEET-C9363 9 years
i bet if people had to do their own huntin .. there would be alot more vegetarians out there
Arthur Arthur 9 years
that's funny Budderflie. I'm a city boy, so I've never been hunting, but I've always wanted to go, so I can at least know how that steak makes it into the little styrofoam thingy with the plastic wrap on it. I have caught a fish though. I like me some fresh trout!!
Budderflie Budderflie 9 years
As crappie as it sounds Im more of a "Out of Sight, out of Mind" person when it comes to meat and eggs. If Im in a situation with a choice of free range or not, I of course take the free range. Too bad everything just doesnt grow already packaged. ~Erin~
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