From Today's New York Times
APRIL 2, 2007
Kristina Cahill Long Beach, Calif., March 27, 2007 To the Editor: Livestock producers raise their animals under humane standards and under the care of a veterinarian. The next logical step for those who eat in restaurants is to demand more vegetarian-vegan options on their menus. To the Editor: Re “ Mr. Puck’s Good Idea ” (editorial, March 26): Thank you for writing about the restaurateur Wolfgang Puck and his desire to buy meat raised humanely.