The Humane Society of the United States sent me a press release pointing to this New York Times article. Wolfgang Puck will seek out ethical foods for his restaurants and, most importantly, his sprawling consumer-product line.
He's taking fairly small steps: no pork from producers who keep breeding sows in gestation crates, no eggs from battery chickens, no foie gras, no veal from anyone who uses individual veal crates. But he's a major buyer and one of the most famous of the celebrity chefs; it sends a message that the Americans who buy his products or eat at his restaurants care about ethically raised food.
