California's foie gras ban goes into effect in July and instead of complaining, Wolfgang Puck would like California chefs to just embrace it already. SF Weekly obtained a copy of a letter that Puck sent to fellow restaurateurs in which he writes that "[a]s a chef, a businessman, and someone who cares about the humane treatment of animals, I'm writing to let you know why I support this particular law, and why I hope you'll give it your full support, as well." As you'll recall, Puck stopped serving foie gras in his restaurants in 2007. [SF Weekly]
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