VegNews Daily

PETA Sues Restaurant for Selling Banned Foie Gras

The animal-rights group recently filed a lawsuit against California restaurant Hot’s Kitchen for selling foie gras as a side to one of its burgers.

People for the Ethical Treatment of Animals filed a lawsuit against Hot’s Kitchen restaurant on Wednesday in Los Angeles Superior Court for selling foie gras—enlarged duck and geese livers, which require the birds to be cruelly force-fed—which has been outlawed in the state of California since July. According to PETA officials, the restaurant was offering the foie gras as a complimentary side dish to customers who ordered its “THE Burger” menu item, and has been part of a group intent on overturning the ban, calling it “unconstitutional.” The law, which was passed in 2004, offered restaurants a significant grace period (ending July 1) to phase out the dish from menus. The penalty for breaking the law is a $1,000 fine per sale, per day.

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Vegan Wine and Cheese Delivery Debuts

Cheese brand Miyoko's Kitchen partners with subscription service Vegan Wines for cruelty-free wine and cheese pairings that can be delivered to your door.
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Kraft Heinz Looks to Invest in Plant-Based Startups

The food corporation launches incubator Springboard Brands to support new companies creating foods of the future.
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Toronto's Vegan Bake-Off Crowns Best Plant-Based Bakers

Dessert lovers devoured cakes, brownies, and macarons in an effort to crown the city's best vegan bakers.
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MLB Ballparks Nationwide Debut New Vegan Options

This season, baseball fans can snack on vegan nachos, Impossible Burgers, cauliflower cheesesteaks, and more at stadiums across the country.
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This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

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