AR-News: Parade Magazine features veal recipe

[Laurelee Blanchard]

A veal dish was featured in Sheila Lukins' weekly column "Simply Delicious"
http://eat.epicurious.com/recipes/lukins/?/recipes/lukins/04_06_27.html

Please express your disappointment in this poor choice to Sheila Lukins and
to the editor of Parade Magazine.

Sheila Lukins: delicious at parade.com
Parade editor: editor at parade.com

In order to produce veal, young calves are taken from their mothers and
chained by the neck in crates measuring just two feet wide. They cannot turn
around, stretch their limbs, or even lie down comfortably. This severe
confinement makes the calves' meat "tender" since the animals' muscles
cannot develop. Calves raised for "white" veal are confined in crates so
tightly that the animals cannot walk or even turn around. In addition they
are given a diet that is deficient in iron and designed to produce anemia,
and the pale-colored flesh sold as veal.

Due to the cruelty involved in producing veal, a growing number of
restaurants (http://noveal.org/restaurants.htm) are pledging not to serve
veal.

For more information about veal, please visit http://noveal.org/