Tiring of the foie debate (even aldermen are backing off the Chicago ban) I am happy to learn of a new Veal producer. Sanity returns to the table. I hope.
I could be on the verge of something here. Cruelty-free veal? What would warm the heart of a PETA girl like me more? (That's People Eating Tasty Animals, folks.) I've wondered why people don't investigate more humane ways of producing the food omnivores crave, rather than judge or ban. One producer in Canada (of course!) lets ducks waddle up to their larger portions of grain. Voluntary overfeeding...
Tipped off by Boston's Oracle of Dining, Louisa Kasdon, I discover a new and sane entrant into our dilemma-frought omnivorous existance. Humanely produced veal. It's true, I will investigate further and report back but it seems to be just on the verge of popping up on menus here. Kasdan reports that Ana Sortun of Oleana prepared an All-Azuluna veal meal for local chefs who were roundly impressed.
Oh the joy. Imagine a guilt-free meal again! See also: Azuluna Brands.
