Re "Local chef whips up vegan repast for Clinton, staff" (Our Region, Dec. 6) and "Loopholes in foie gras ban" (Business, July 25): Former president Bill Clinton is a vegan (no meat or dairy) for heart health reasons.
Chef Adam Pechal made what sounds like delicious vegan food for Clinton and staff, but Pechal also is an outspoken advocate for foie gras, which is right up there with egg yolks and butter for high cholesterol, and therefore not exactly heart healthy.
It is also illegal to sell foie gras in California, as The Bee reported in July on the state's ban.
But as republished in The Bee in August, "Foie freezes fantastically," Pechal told the New York Times. "Thats the beauty of it. The foie gras liver, its a beautiful product. Worst-case scenario for me, Ill just go to Tahoe and spend the week and find somebody in Nevada. Its as simple as that. I can drive an hour and a half and buy it in another state."
Surely the Speakers Series could have selected a chef compatible with Clinton's healthy, cholesterol-free vegan diet, especially since Sacramento has excellent chefs, many who specialize in vegan cuisine.
-- Rhonda Rumrey, Sacramento