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StarTribune (Minneapolis): As part of a new initiative to fight animal cruelty, Wolfgang Puck said he will no longer serve foie gras, the fatty liver produced by overfeeding ducks and geese, in his restaurants.
 
Puck owns 14 fine-dining, more than 80 fast casual and 43 catering venues that will now use only eggs from cage-free hens; veal from roaming calves; and lobsters that have quickly been removed from their ocean traps.
 
"We want a better standard for living creatures. It's as simple as that,'' he said.
 

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