Re: “Food for the gods,” by Darell Hartlen, Food, May 22-28, 2008.
Why does the food critic rave about a meal in which the chef has attempted to demonstrate some compassion by cooking free-range chicken yet serves it with baby mushrooms in a foie gras sauce! Surely, an executive chef must be aware of the suffering imposed upon the geese during the procedure to obtain this delicacy. Too frequently, chefs appear oblivious to the inhumane treatment meted out to the animals from whose lives they make their living.
Carol Tracey,
Calgary
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